Sweet Potato Upside Down Pie

15 oz. sweet potatoes,mashed
12 oz. evaporated milk
1 cup sugar
3 eggs
3 Tbsp. cinnamon
1 box Duncan Hines butter recipe cake mix
1 cup chopped pecans
3/4 cut butter, melted

TOPPING:
8 oz.cream cheese (softened)
1 cup sugar
8 oz. cool whip

DIRECTIONS:
Line the bottom of a 9x13 baking dish with wax paper.   Preheat oven to 350 degrees.   Combine potatoes, evaporated milk, sugar, eggs and cinnamon;  mix thoroughly.  Pour into lined baking dish.  Sprinkle dry cake mix and chopped pecans on top of potato mixture; coating evenly.   Drizzle melted butter on top of dry cake mix and pecans.   Bake for 45 - 50 minutes or until golden brown.   Cool well.    Invert onto large platter.   Peel wax paper from top.   Combine cream cheese and sugar.   Mix well.   Gently stir in cool whip.   Spread on top and sides of pie.   Refrigerate until ready to serve.

Crack Dip

1 8 oz. Cream Cheese
1 10 oz. Rotel
1 16 oz. Box Wheat Thin - Family Size

Microwave cream cheese for 15 seconds.  Scoop it into a mixing bowl.  After draining the rotel (very important) pour in the mxing bowl with cream cheese.   Blend with mixer and low.   Serve with Wheat Thins.

Cardiac Biscuits

4 cups Bisquick or Pioneer Biscuit Mix
8 oz. sour cream
3/4 cup club soda
Butter, melted (about 1 to 1/2 sticks)

Mix biscuit mix and sour cream and club soda, using only enough soda to keep the mixture moist.  Turn out onto pastry cloth, us a  little flour to keep from sticking.  Knead 5 or 6 times (too much will cause biscuits to be tough).  Pat out to thickness, roll if you like.   Cut biscuits out and place to the side.  Dip biscuit into melted butter and put in pan.  Leave at least 1 inch between each.   Bake in preheated 450 degree oven for about 15 minutes.  

Clarion Ledger - 12/21/11

Betty Crocker Chocolate Pound Cake

1 yellow cake mix - not butter
1 small box chocolate instant pudding mix
1 small sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 6 0z. pkg. chocolate chips

Combine all ingredients except chocolate chips.  Beat well.  Toss chips in with small amount of flour.   Fold into batter.   Pour into buttered bundt pan.  Bake 350 degrees for 45 minutes to 1 hour.

Italian Christmas Cream

2 firm Bananas, peeled and sliced
2 cups slices seedless green grapes
16 oz. sour cream
1 cup coarsely chopped cherries
1 cup coarsely chopped walnuts
1/2 cup sugar
1-1/2 t. grated fresh lemon peel

Combine all ingredients in a large bowl; mix well.   Coat a mold or Bundt pan witih cooking spray; pour mixture into prepared casserole dish.   Freeze 8 hours or overnight.
When ready to serve, let stand at room temp for 15 to 20 minutes.

Note:  If you like you can unmold this onto a serving platter.   Garnish with whipped cream and extra cherries.

From:  Mr. Food

Aunt Sis's Pecan Pie

1/2 cup sugar
1 T. flour - mix sugar and flour together
1 cup Karo
2 eggs
1 cup pecans
Bake on 325 degrees for 10 or 15 minutes and then on 350 until done.

Tip:   Take a tinfoil pie plate and cut out the middle circle, leaving the edge in a ring.  Place the ring over the unbaked pie crust and bake, removing the last 10 or 15 minutes so the edge of the pie crust gets light brown.

Homemade Mushroom Soup

1 cup nonfat dried milk powder
1 T dried onion flakes
2 T cornstarch
2 T chicken bouillon powder
1/2 t. dried basil, crushed
1/2 t. dried thyme, crushed
1/2 t. black pepper

Mix together and store in an airtight container.  Then when we want to make your soup, you will add:
2 cups cold water
1/2 cup of the main ingredients (for example, mushroom for a mushroom cream soup)
In large saucepan over medium heat, place the water and pre-made mix,heating until it is thick.  Then add the main ingredient of your choosing and cook until done.  You always can add more water if the soup becomes too thick.   Finish by seasoning to your own taste.

Domino Sugar 1001 Cookie Starter

6 cups all pupose flour
3 3/4 cups Domino Granulated Sugar
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups plus 2 tablespoons butter or margarine, softened

In a 4 quart bowl, combine flour, sugar, baking powder and salt.   Stir until thoroughly blended.   Add butter and use pastry blender or clean hands to work into dry ingredients until moisture resembles coarse meal.   Makes 10 cups.

For best results:  Store covered in airtight container in refrigerator or freezer.   Do not press down.   Let mix come to room temp before use.   If using margarine, do not choose diet, whipped or soft.

Broccoli & Cheese Casserole

This is one of our favorite side dishes for the holidays or just anytime.


1 (32 ounce) package frozen broccoli cuts, cooked according to package directions
1/2 cup of butter or margarine or 8 tablespoons, melted
1 1/2 sleeves of ritz crackers (can use more), crumbled
1/2 to 3/4 of a 32 ounce package of velveeta cheese, cut in chunks

Cook broccoli cuts according to package directions. (I cook mine in a bowl in the microwave covered with saran wrap. Add 1/2 the melted butter and the velveeta cheese chunks to the broccoli. Stir to melt. Add the other half of the melted butter to the ritz cracker crumbs. Spray a 2 quart casserole dish and add a layer of the broccoli and cheese on the bottom. Next add a layer of the buttered crumbs. Continue to do this ending with the top covered with the buttered crumbs.

Bake in a preheated 375 degree oven for 15 to 20 minutes until the top is browned. Makes 8 to 10 servings. Enjoy!

Chicken and Rice Casserole

2 cans French cut green beans, drained
1 can cream of celery soup
1/2 cup Mayo
1 pkg. Uncle Ben's Long grain wild rice (prepare as pkg. directs)
1 -2 cans chicken

Combine all ingredients in a 9 x 13 dish and bake 25 minutes on 350 degrees.

Mrs. Barrett's Coconut Pound Cake

3 cups sugar
1 cup crisco
1 stick butter
6 eggs
1 cup sweet milk
3 cups cake flour
1 1/3 cups coconut (fresh, frozen or canned)

Cream sugar, shortening and add butter.   Add eggs, one at a time beating well after each.   Alternate flour & milk and mix well.   Stir in coconut.  Pour into greased and floured tube pan.  Put in cold oven and bake 1 1/2 hours on 325 degrees.  Cool in pan for 15 minutes.

Mrs. Sarah Barrett (Gaston's Mother and long time neighbor and friend of Granny's)
Taken from Coldwater Church Cookbook

Cranberry Pecan Pound Cake

1 cup chopped pecans
1 1/2 cups fresh or dried cranberries
2 cups sugar
1 cup unsalted butter, room temp
5 large eggs
1/4 cup sour cream
1/2  cup orange juice
2 tsp. vanilla
1 1/4 cups all purpose flour
1 cup cake flour
1/2 tsp. salt
Confectioner's sugar for dusting

Preheat oven to 350.  Butter/flour two 8x4 inch loaf pans.   Place pecans on a cookie sheet and bake until lightly toasted, about 10 minutes.  Remove from oven & cool.  Coarsely chop cranberries and set aside.   With electric mixer, beat sugar and butter until light and fluffy.   Beat in eggs one at a time.   Add sour cream, orange juice, vanilla and orange peel.   Sift both flours together with salt.   With mixer on low, add dry ingredients to egg mixture and stop when all flour has been added.   Using a spoon, gently fold in pecans and cranberries.   Pour batter into prepared pans and bake 45 minutes or until tester comes out clean.   Cool cake in pans for 10 minutes.   Turn out onto a rack and cool completely.   Dust cakes with confectioner's sugar.   Yield:  2 cakes.

Chicken Dressing

1 Pkg. chicken tenderloin
1 large pan corn bread
5 slices day old bread
1 large onion, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter
4 eggs, boiled and chopped
seasonsed salt & pepper to taste
chicken broth from chicken
1 pkg. green onions

Cook cornbread and crumble and add bread to a fine consistency.    
Saute onion in butter until onion is clear and add along with green onions.  Add chicken, soups and chopped eggs.  Add chicken broth until mixture is slightly soupy,.   Pour into large baking pan.  Bake on middle rack in oven at 400 degrees until nicely browned - about 30 minutes.

Apple Cider Cake

We celebrated my twin sisters' turning 18 with this spectacular cake. When you are cooking for two (or a family of 8, for that matter) it's hard to please every individual palate. One sister loves peanut butter, another won't go near it. And so it goes. This cake was a compromise, a safe middle ground that I figured no family member could complain about. And luckily, they all loved it! It is perfectly spiced, moist, and delicious.

White whole wheat flour could be substituted for the pastry, but I don't suggest using regular whole wheat. It would be too heavy. You'd be better off replacing it with more all-purpose. This is one of those rare recipes where I wouldn't change a thing. Except, oops, I did! I increased the frosting! This makes a very tall cake and you can't skimp on what is arguable the best part of the dessert. Make sure your cake is completely cooled before frosting it. Otherwise you'll end up with a runny crumbly mess, like I did. After a few hours in the fridge I was able to patch it up, but save yourself the stress and be patient. That's the biggest lesson I've learned from baking... a tasty and presentable finished product is worth the wait!

INGREDIENTS
2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Apple Cider Frosting:
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
3/4 tsp. ground cinnamon
pinch of salt

DIRECTIONS
1. Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.

2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.

4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Makes a tall 2-layer, 8-9 inch round cake.

Brock's Sunkist Cake

Brock’s Sunkist Cake
Note: I tell you this was totally a cake that I invented. There must have been a “food” spirit in the air telling me to use orange Sunkist soda in a lemon cake mix instead of water. Well, I did, and a delicious cake was born.

1 Duncan Hines lemon supreme cake mix
3 extra large eggs
One and one third cups Sunkist soda (orange)
One third cup oil
1 reg. box lemon Jell-O (not pudding)

Put all ingredients into mixing bowl and mix with electric mixer on medium high speed for about 3-4 minutes. Pour into a well-greased and floured Bundt cake pan. Use Crisco shortening to grease and self-rising flour to flour the pan. Bake for about 37-40 minutes at 350 degrees. Remove from oven to cool and turn out on to a cake plate. Sprinkle with sifted powdered sugar if desired.

Pimento and Cheese

My Mother’s Homemade Pimiento and Cheese
You will NEVER need another recipe for this again!!! And you will NEVER buy store-bought again once you TRY my mama's recipe!!! It is simply wonderful...

Note: This is my dear mother’s outstanding recipe for homemade pimiento and cheese. It is the best in the world—the best I have ever eaten. I love it plain and with butter crackers. I love it because it is very gentle on my stomach since I had Lap-Band surgery last year, and it’s a good source of protein for me. However, it is NOT low fat at all, and everybody will love it! This recipe makes a generous portion and should be stored in an airtight container in the refrigerator when not enjoying.

2 lb. mild freshly grated cheddar cheese (best if you grate block cheese by hand, but if you are pressed for time, you may use the big 32 oz. grated bag of cheese, not the shredded)
8 oz. Philadelphia cream cheese, softened in microwave 20 sec.
1 (4 oz) jar Dromedary diced pimientos, with juice
1 1/3 cups Blue Plate mayonnaise
1-2 tsp. black pepper

Grate blocks of cheese with a hand grater into large mixing bowl (or use pre-grated if you don't have time). In another small bowl, place cream cheese. Microwave for 20 seconds until slightly softened. Stir. Add this mixture to the freshly grated cheese. Stir in pimientos, mayonnaise, and black pepper. Stir until well mixed. Chill for at least 3 hours before enjoying. This is delicious served plain, with butter crackers, or on any type of bread.
Only use Blue Plate mayonnaise also. Do not use Miracle Whip.

Buttery Ritz-Corn Casserole

Brock Wetherly Rogers created the doc: "Buttery Ritz-Corn Casserole"

Buttery Ritz-Corn Casserole
So very very very delicious!!!

4 cans sweet whole kernel corn (drained)
2 cups mayonnaise (Blue Plate preferred)
1/2 stick butter, melted
8 oz. sour cream
1 small sweet onion, diced finely
One half cup diced green onion
12 oz. grated cheddar cheese
2 tsp. ground black pepper
Half tsp. salt
Topping:
2 stacks Ritz crackers, crumbled not crushed
1 stick butter, melted

Combine all ingredients in a large mixing bowl, except for crackers and 1 stick butter. Pour into a large greased 13x9x2 casserole dish. Crumble Ritz crackers on top of casserole. Do not crush them finely, but crumble them into rough pieces. Melt butter and evenly pour on top of crackers. Bake at 350 degrees for 30 minutes or until bubbly, covered.

FRIED GREEN TOMATOES AND FRIED OKRA

FRIED GREEN TOMATOES AND FRIED OKRA

Posted on August 22, 2010 by The Southern Lady

Southerners all know about fried green tomatoes and fried okra. It would be a wasted summer without this dish on the table a few times during the season. There are a number of different recipes out there for this treat. You cannot be a southerner if you don’t like fried okra and tomatoes!

3 or 4 green tomatoes

1/2 cup all-purpose flour or 1/2 cup cornmeal

2 eggs

salt and pepper

dash of garlic powder

1/2 to 3/4 cup cooking oil

Slice green tomatoes into slices about 1/4 inch thick. In a bowl beat eggs with a whisk. In another bowl add salt and pepper and garlic powder to meal or flour whichever you decide to use for breading. There is really not much difference. The tomatoes in the picture have been done with both. I usually have a bowl of flour and a bowl of cornmeal and I do about half the tomatoes in flour and half in meal. You can do the okra the same way or just use either one. Dip the tomato slices into the egg then the meal or flour. Have your oil hot and deep enough in the skillet to cover about half the tomato slice. Cook on one side, turn and continue cooking until a golden brown. Drain on paper towel.

For okra: Cut okra into 1/4 inch pieces and dip into egg and then flour or meal. Cook just like you did the tomatoes.

I bet you can’t stop eating this once you have tried it!

Butterscotch Pecan Cookies

Bobbie Mulder- Royle created the doc: "BUTTERSCOTCH PECAN COOKIES"

BUTTERSCOTCH PECAN COOKIES--a favorite recipe

1 package ( 18-1/4 ounces ) butter recipe golden cake mix

1 package ( 3.4 ounces ) instant butterscotch pudding mix
1/4 cup all-purpose flour
3/4 cup vegetable oil
1 egg
1 cup chopped pecans
I like to add a few butterscotch chips

In large bowl, combine the first five ingredients until well blended. Stir in pecans ( the dough will be crumbly )
Roll rounded tablespoons of dough into balls; place 2 inches apart on greased baking sheets. Bake at 350* 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely. 4 dozens. This recipe was tested with Pillsbury brand butter recipe cake mix.

Potato Chip Crunches

Bobbie Mulder- Royle created the doc: "POTATO CHIP CRUNCHIES"

POTATO CHIP CRUNCHES
( These are the VERY BEST--they don't last long )

2 cups butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup crushed potato chips
1 cup chopped pecans

In a large bowl, cream butter & sugar until light & fluffy. Beat in egg & vanilla. Gradually add flour & mix well. Fold in potato chips & pecans.
Drop by tablespoonfuls 1-1/2 inches apart onto UNGREASED baking sheets. Flatten with a fork. Bake at 350* for 12-14 minutes or until golden brown. Remove to wire racks to cool. I get 6 dozen. ( recipe says 8 dozen )
I use a round metal tablespoon-level. Use real butter & ridged potato chips. Use a wet fork to flatten.