Egregious Blunders, et cetera: The Recipe Collection.

Delta Cheese Ball.

2012-01-15T10:00:00.000-06:00

This concoction is a famous export of the Mississippi Delta. There are subtle variations, but this is a fairly standard version.

Delta Cheese Ball

3 8-oz. packages cream cheese, softened
1 jar dried beef, finely chopped
1 small can mushrooms, finely chopped
1 bunch green onions, finely chopped (4-5 onions)
1/2 cup chopped black olives, drained
3 tsp Accent seasoning (MSG)
1/2 cup finely chopped pecans

Mix together well. Chill. Roll into a ball. Cover with chopped pecans. Seal tightly in plastic wrap and let refrigerate for 2-3 days for the flavors to blend.

Optional additions:
*1/2 tsp. onion salt
*2 TBSP Worcestershire sauce
*Delete the Accent if you don't want the MSG and sub in a couple teaspoons Tony Chachere's seasoning for a spicier kick

Pork Tenderloin with Hoisin Sauce.

2012-01-14T07:30:00.000-06:00

Pork Tenderloin with Hoisin Sauce

2-3 pounds pork tenderloin
Olive oil
1 TBSP fresh minced ginger
1/4 cup hoisin sauce
1/2 cup orange juice
1/2 cup chicken broth
1 tsp toasted sesame oil
2 green onions, sliced

Rub tenderloin with olive oil. In a large baking pan, roast at 350 degrees for about an hour (until internal temp is about 140). Remove and cover with foil and let stand for about 10 minutes before carving.

In a little olive oil, saute ginger until fragrant, then add remaining sauce ingredients (except green onions). Simmer until thickened, then add green onions. Cut pork into slices and top with sauce and additional green onion slices for garnish.

Heirloom Pralines.

2012-01-10T10:30:00.000-06:00

This is a long-treasured recipe in the family that I have only recently accessed. They are perfection!

Heirloom Pecan Pralines

3 cups sugar
l stick butter
3 TBSP white Karo (corn syrup)
1/2 tsp baking soda
1 cup buttermilk (Bulgarian or Bavarian, NOT low-fat or non-fat)
4 cups pecan halves
2 tsp vanilla extract

Put all in a large (4 to 41/2 Qt) saucepan with straight sides. Stir as you turn on heat and until sugar is melted. Put candy thermometer on pan. Cook until 234 degrees (soft ball stage). Take off stove. Add 4 cups pecan halves and 2 teaspoons vanilla. Stir until mixed and a little cooler. Drop by teaspoons onto wax paper. Work quickly, as the candy hardens rapidly as it cools. Store in tightly covered container.

Orange Date Nut Cake.

2012-01-06T08:30:00.000-06:00

I was going through my grandmother's hand-written recipes recently, and ran across this one THREE TIMES. It was obviously important, and a favorite of hers. I don't remember ever eating it, probably because dates were in it. I don't care for dates. Or raisins. Or prunes. Or really any of the dried fruits.

Orange Date Nut Cake

1 cup butter
2 cups sugar
4 eggs
3 1/2 cups self-rising flour
1 tsp vanilla extract
1 tsp baking soda
1 cup buttermilk
1 small package (unsure of size) dates (or raisins)
1 cup chopped pecans
1 TBSP grated orange zest

Cream together butter and sugar, then add eggs one at a time. Coat pecans & dates in 1/4 cup flour. Sift remaining flour with baking soda and add to butter mixture, alternating with buttermilk. Stir in vanilla, pecans & date mixture, and orange zest and combine well. Bake in a greased & floured tube pan at 350 for 1 hour.

Glaze:

1 1/2 cups orange juice
2 cups sugar
1 TBSP grated orange zest

Mix together and heat until sugar is dissolved. Pour over cake while still in baking pan, poking holes in the cake with a toothpick. Let sit overnight before turning cake out of pan.

Custard Pie.

2012-01-02T07:00:00.000-06:00

My grandmother never failed to have one of these custard pies for Thanksgiving & Christmas.

Custard Pie

4 eggs, well beaten
1 cup sugar
2 1/2 cups whole milk
1 tsp. vanilla extract

Add sugar to beaten eggs, then combine well. Add milk and vanilla, combining completely. Pour into unbaked pie crust. Cook for 25 minutes at 400 degrees, then reduce to 300 degrees for an additional 25 minutes, or until firm.

Poppy Seed Chicken.

2011-12-30T10:00:00.000-06:00

Poppy Seed Chicken

3 cups diced chicken
1 can cream of chicken soup
1 cup sour cream
1 to 2 cups chicken stock
1 cup shredded cheddar cheese
2 TBSP poppy seeds
4 TBSP melted butter

1 1/2 tubes ritz crackers, crushed

Mix all but 1/2 tube of crushed crackers together. Pour into a baking dish, then cover with remaining cracker crumbs. Bake for about 25 minutes at 400, until bubbly. Serve over rice or noodles. (Use chicken stock to thin to desired consistency before baking.)

Orange Slice Cookies.

2011-12-26T22:52:00.002-06:00

My sister brought these to our Christmas gathering, and my whole family is now in love with them!

Orange Slice Cookies

1 cup sugar
1 cup packed brown sugar
1 cup shortening
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups quick cooking oats
2 cups orange fruit jelly slice candies, diced into small chunks

In a large mixing bowl, cream together sugars and shortening until fluffy. Add eggs and and vanilla, then beat well. Stir together dry ingredients, and stir into creamed mixture. Stir in oats and orange candy. (Spray scissors with non-stick spray to make cutting candy easier.) Using about 1 TBSP of mixture for each cookie, roll into one inch balls. Place on greased cookie sheets. Bake at 350 degrees for 10-12 minutes until lightly browned. Remove and cool on wire rack.

Christmas Fudge.

2011-12-21T09:30:00.000-06:00

Got this from one of Lorraine's coworkers. It's good!

Christmas Fudge

2 cups light brown sugar
1 cup sugar
1 cup evaporated milk
1/2 cup butter
1 jar marshmallow cream
16 oz. peanut butter morsels
16 oz. milk chocolate morsels
1 tsp.vanilla
1 cup chopped pecans

Combine sugars, milk, & butter in a large saucepan and bring to a full boil over medium heat, stirring regularly. Boil for 10 minutes. Remove from heat, add marshmallow cream and both morsels. Stir until smooth. Stir in nuts & vanilla, pour into a greased 9 inch pan, and let cool completely. Cut into squares.

Toffee Bars.

2011-12-18T08:00:00.000-06:00

Toffee Bars

1/2 cup butter
1 cup oats
1/2 cup firmly packed brown sugar
1/2 cup unsifted all-purpose flour
1/2 cup finely chopped pecans or walnuts
1/4 tsp baking soda
1 can (14 oz) sweetened condensed milk
2 tsp vanilla extract
6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees. In medium saucepan, melt 6 TBSP butter, then stir in oats, sugar, flour, nuts, & baking soda. Press firmly on bottom of greased 13 x 9 baking pan and bake 10 to 15 minutes until lightly browned. Meanwhile, in medium saucepan, combine remaining 2 TBSP butter and sweetened condensed milk. Over medium heat, cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat and stir in vanilla. Pour over crust. Return to oven and bake 10-15 minutes longer or until golden brown. Remove from oven; immediately sprinkle chips on top. Let stand 1 minute; spread while still warm. Cool to room temp, then chill thoroughly. Cut into bars and store tightly covered at room temp.

Cindy's Lemon Bars.

2011-12-15T18:32:00.001-06:00

Cindy's Lemon Bars

1 1/2 cups plus 3 TBSP unsifted all-purpose flour
1/2 cup confectioners sugar
3/4 cup cold butter
4 eggs, slightly beaten
1 1/2 cups sugar
1 tsp baking powder
1/2 cup Lemon Juice (from concentrate is fine)
extra confectioners sugar, for dusting

Preheat oven to 350 degrees. In medium bowl, comine 1 1/2 cups flour & 1/2 cup confectioners sugar; cut in butter until crumbly. Press onto bottom of lightly greased 13 x 9 baking pan, then bake 15 minutes. In a large bowl, combine eggs, sugar, baking powder, juice, and remaining 3 TBSP flour. Mix well. Pour into baked crust and bake for 20-25 minutes or until golden brown. Cool, then cut into bars. Sprinkle with additional confectioners sugar. Store covered in refrigerator, serve at room temp.

Variations: (1.) Key Lime bars - substitute key lime juice for the lemon juice; (2.) Lemon Pecan bars - omit 3 TBSP flour from lemon mixture; sprinkle 3/4 cup finely chopped pecans over top of lemon mixture and bake as directed; (3.) Coconut Lemon bars - omit 3 TBSP flour from lemon mixture; sprinkle 3/4 cup flaked coconut over top of lemon mixture and bake as directed.

Coconut Pecan Pound Cake

2011-12-12T12:24:00.001-06:00

Saw this on The Chew, and it spoke to me. Maybe this will show up here for Christmas.....

Coconut Pecan Pound Cake

2 cups sugar
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup unsweetened flaked coconut
4 eggs
1 cup unsalted butter
1 cup buttermilk
1 cup chopped pecans
1 tsp vanilla extract

Glaze:
2 TBPS salted butter
1/2 cup water
1 cup sugar
powdered sugar, for dusting

Preheat oven to 350 degrees. In large bowl, combine eggs, sugar, & butter and beat with electric mixer until light & fluffy, about 3 minutes. Combine flour, baking powder, and salt in separate bowl. Add dry ingredients alternately with buttermilk in three parts to batter and mix gently until just moistened. Stir in vanilla, coconut, & pecans. Pour into a pound cake mold and bake for 60 minutes, or until a knife inserted in the the center comes out clean. Make glaze five minutes before cake comes out of oven. Combine water, butter, & sugar in a saucepan and bring to a boil. Reduce heat and cook five minutes. Slowly pour half the syrup over the cake, invert onto serving plate, and pour remaining syrup over the top. Dust with powdered sugar, let sit to cool for at least 10 minutes, and then eat while still warm.

Pepperoni Puffs.

2011-11-30T12:52:00.000-06:00

Lorraine ran across this one recently, and has made them twice. They are addictive!

Pepperoni Puffs

3/4 cup flour
3/4 tsp baking powder
3/4 cup milk
1 egg
1 1/4 cup Italian shredded cheese blend
4 oz. pepperoni, chopped
1 cup favorite marinara pizza / pasta sauce

Grease mini muffin pan with nonstick spray. In a large bowl, combine flour, baking powder, milk, egg, cheese, & pepperoni. Stir until completely mixed. Spoon batter into muffin cups. Bake at 400 degrees for 15-18 minutes. Serve warm with marinara for dipping.

Frozen Cranberry Fluff.

2011-11-26T14:04:00.001-06:00

Frozen Cranberry Fluff

A family Thanksgiving favorite....

1 can condensed milk
1/4 cup lemon juice
1 can whole berry cranberry sauce
1 16 oz can crushed pineapple, drained
1/2 cup chopped nuts
8 oz cool whip

Combine condensed milk and lemon juice. Add cranberry sauce, pineapple, and nuts. Fold in cool whip. Freeze in individual containers (we use cupcake tins).

Chocolate Cream Martini.

2011-11-22T08:54:00.000-06:00

I ran across this one in a Southern Living Christmas cookbook. I hope to make it a new holiday tradition!

Chocolate Cream Martini

3 TBSP vanilla vodka
3 TBSP Irish Cream
2 TBSP half & half
1/3 cup coffee liqueur
1/3 cup chocolate liqueur

Combine all ingredients in a martini shaker filled with ice. Cover with lid & shake until thoroughly chilled. Strain into martini glasses and serve immediately.

(If you really want to dress it up, melt a square of semi-sweet chocolate on a plate and dip the rims of the glasses into the melted chocolate. Put into the refrigerator for a few minutes to harden the chocolate before mixing the cocktail.)

Sausage, White Bean, & Kale Soup.

2011-11-19T18:49:00.001-06:00

I made this up recently, when desperately in need of a hearty soup. I've recently become a big fan of kale. It holds up much better than other southern greens when cooked, and doesn't get a little slimy even after sitting in the fridge for a couple of days. However, it does cook down a LOT, so even though it looks like a huge amount when you add it, it quickly shrinks.

Sausage, White Bean, & Kale Soup

1 pound good roll sausage, browned
1 onion, diced
1/2 pound carrots, diced
5 sticks celery, diced
1 pound chopped kale
3 cans white beans - (great northern, cannelini, pinto)
Salt & pepper to taste
1 tsp. cayenne pepper
32 oz. chicken stock (Kitchen Basics if at all possible)
2 cups water

Cook diced veggies with browned sausage for 10 minutes, then add everything else. Simmer for about 20 minutes. Serve with crusty French bread, or fresh cornbread.

Paula's Chocolate Pecan Cobbler.

2011-10-23T10:00:00.000-05:00

This one should close out the Paula Deen homage for a while. I haven't made this one yet, but plan to soon, and maybe even for Thanksgiving!

Chocolate Pecan Cobbler

6 tablespoons butter
1-3/4 cups sugar, divided
1 cup self-rising flour
2 tablespoons unsweetened cocoa powder, plus 4 tablespoons
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup toffee bits
1-1/2 cups boiling water
Caramel Whipped Cream, recipe follows
Ice cream and chopped pecans, for serving

Caramel Whipped Cream:
2 cups heavy cream
1/4 cup sugar
2 tablespoons caramel syrup

Preheat the oven to 350 degrees F. Put the butter in an 8 by 8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside. In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa. Add the milk and vanilla, whisking until smooth. Pour over the melted butter in the baking dish. In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture. Slowly pour boiling water over top of the cobbler. Bake until top of the cobbler looks set, about 40 to 50 minutes. Serve warm with Caramel Whipped Cream, ice cream and pecans, if desired.

To make the Caramel Whipped Cream:

Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.

Cheesy Shrimp & Wild Rice Casserole

2011-10-20T09:30:00.000-05:00

I saw this one on the same episode of Paula Deen as the cheddar cheese soup. It's also ridiculously good, and easy to make. I made a few adaptations from the original recipe, and also skipped the baking part altogether.

Cheesy Shrimp & Wild Rice Casserole

1 package wild rice (I use Zatarain's or Uncle Ben's.)
1 10 3/4 ounce can condensed cream of mushroom soup
1 12 oz. bag frozen seasoning blend (onion, green pepper, celery)
3 TBSP butter
1 lb. medium shrimp, peeled and divined (I used frozen.)
2 cups grated sharp cheddar cheese
Salt and pepper

Cook the rice according to package directions, minus 1/4 cup water.

Heat the butter in saucepan and saute the seasoning blend until soft, about 5 minutes. Add the frozen cooked shrimp and simmer until heated through. Add the rice to the shrimp mixture, then the soup and combine well. Finally, add the cheese and combine everything together well. Turn off heat, cover, and let sit for about 30 minutes to allow the flavors to come together. Serve with a crusty french bread.

Cheddar Cheese Soup.

2011-10-16T07:00:00.000-05:00

I saw this on an old episode of Paula Deen's show yesterday. I made it today. It's amazingly good and SOOO simple. Maybe 15 minutes from start to eating! I changed a few things for my version.

Cheddar Cheese Soup

The bottom 3 inches of five green onions, chopped
2 ounce jar of pimentos
3 tablespoon butter
3 tablespoon all-purpose flour
2 cups chicken stock (Kitchen Basics brand preferably, or homemade)
2 cups half & half
1 cup grated sharp cheddar cheese
Salt and black pepper, to taste dash of cayenne pepper (optional)

1/4 cup green onions tops, chopped for garnish

In a large saucepan, saute onion and pimento in butter for 5 to 7 minutes. Blend in flour, then cook over medium low heat for about three minutes, until the flour just begins to brown and emit a nutty aroma. Add stock, then half & half. Cook over medium heat until it begins to thicken, stirring constantly. Add cheese and stir until melted, then remove from heat. Add salt and pepper to taste, and cayenne if desired. Garnish with remaining green onions.

Serve with a warm, crusty bread.

Praline Banana Nut Bread.

2011-10-13T15:39:00.000-05:00

Praline Banana Nut Bread

Praline Topping:

1 cup dark brown sugar

½ cup butter

¾ cup walnut pieces

Spray your bread pan with nonstick spray. Melt the butter and brown sugar in a saucepan, stirring constantly until sugar melts. Allow it to come to a boil continuing to stir. Continue to boil for 1 minute. Remove from heat and stir in nuts. Spread topping in your prepared loaf pan. Set aside to cool.

Bread:

2 eggs beaten

½ cup melted butter

1/3 cup buttermilk or cream

1 full cup mashed bananas

1½ cups dark brown sugar

1¾ cups all purpose unbleached flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla

1 teaspoon cinnamon

½ cup chopped walnuts or pecans

Preheat oven to 350 degrees. Blend together the bananas, eggs, buttermilk and butter. Sift together the dry ingredients. Add to the banana mixture. Stir in the walnuts. Mix well. Pour over praline topping. Bake one hour and check with cake tester to see if done. If comes out clean, the bread is done. If not, continue baking in 10 minute increments and checking with tester. When done, allow to cool in pan 15 minutes. Place a platter over the bread pan and invert the bread pan onto the platter. Let stand for about 5 minutes and then gently lift the bread pan off the loaf of bread. Don’t panic if some of the topping adheres to the pan. Simply scoop it out with a spatula and pat into place on the bread. It will set quite nicely.

Optional toppings:

(Proceed with banana bread recipe omitting the praline topping. When cool, top with one of the following. Also very, very good!)

Nutella Glaze:

1 tablespoon Nutella

1 tablespoon milk or cream

1 cup confectioners’ sugar sifted

Whisk ingredients until smooth and drizzle on top of banana bread.

Banana Cream Cheese Frosting:

4 ounces cream cheese softened

1 tablespoon butter softened

¼ cup confectioners’ sugar sifted

1 banana mashed

½ teaspoon vanilla

Blend ingredients in mixer til smooth. Add more confectioners’ sugar if needed to stiffen frosting. Frost the bread.

Tiramisu Martini.

2011-10-12T16:38:00.002-05:00

This is my new holiday cocktail this year! Saw it raved about on a Carnival Cruise message board. I know what I'll be drinking on next year's cruise.....

Tiramisu Martini

1.5 oz. Malibu coconut rum
1 oz. Irish cream or Cask & Cream
.5 oz. Frangelico
.5 oz. peach schnapps
.5 oz. butterscotch schnapps
.5 oz. Kahlua
.5 oz. amaretto

Shake together well and serve over ice. (Add a little half & half if you need to mellow it, add a little vanilla vodka to ramp it up even more!)

Grits Casserole.

2011-10-10T08:00:00.000-05:00

1 cups grits (not instant)
2 cups water
2 cups milk

Cook grits in milk & water per package instructions.

1 pound sausage, cooked, drained, & crumbled
1/2 stick butter
1 can cream of mushroom soup
1 1/2 cups shredded sharp cheddar cheese

Mix cooked grits with all other ingredients and bake in 9x13 pan at 350 degrees for 30-45 minutes.

Drunken Beans.

2011-10-06T08:30:00.000-05:00

1 pound dried pinto beans rinsed and picked over
8-ounces chorizo sausage, cut into ½-inch chunks
1 onion, minced
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
5 cups water
1 (12-ounce) bottle dark Mexican beer
1 tablespoon brown sugar
2 teaspoons minced canned chipotle chiles in adobo
Salt
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice

Place the beans and water in a large Dutch oven. Bring to a boil over high heat and cook for 5 minutes. Remove the pot from the heat, cover, and let sit for 1 hour.Drain the beans. Clean and dry the pot. Cook the sausage in the Dutch oven over medium heat until browned, about 8 minutes; transfer to a paper towel-lined plate. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic, oregano and chili powder and cook until fragrant, about 30 seconds. Add the drained beans, 5 cups water and beer and bring to a simmer. Reduce heat to medium-low, cover and cook until the beans are just soft, about 1 hour. Stir in the brown sugar, chipotles and 1 teaspoon salt. Continue to simmer, uncovered, until the beans are completely tender and the sauce is slightly thickened, about 50 minutes longer. Add the browned sausage to the pot and simmer until the sausage is tender, about 10 minutes. (If the mixture becomes too thick, add water until the mixture reaches the desired consistency.) Stir in the cilantro and lime juice and season with salt to taste. Serve. (The beans can be refrigerated in an airtight container for up to 4 days.)

Green Deviled Eggs.

2011-10-01T09:30:00.000-05:00

Green Deviled Eggs

6 eggs, hard boiled, cooled & peeled
2-3 TBSP mayo
2 tsp Dijon mustard
1 tsp white wine vinegar
1 tsp finely chopped chives, plus more to sprinkle on top
1 TBSP finely chopped celery
salt & pepper, to taste

Combine egg yolks with all ingredients, then spoon back into white halves. Sprinkle with chopped chives.

Cheddar Pecan Spread.

2011-09-27T09:22:00.000-05:00

Cheddar Pecan Spread

4 ounces cream cheese

2 TBSP softened butter

2 cups shredded cheddar

1/2 cup pecans, chopped & toasted

4 TBSP chutney

1/2 tsp garlic salt

Beat cream cheese & butter together until smooth. Stir in everything else until well combined. Refrigerate until ready to use. This is best when made a day or two in advance.

Vanilla Creme Anglaise.

2011-09-24T20:07:00.000-05:00

2 cups half & half
1/3 cup granulated sugar
5 large egg yolks
2 tsp. vanilla extract

In a stainless steel bowl, stir together the sugar & egg yolks until well blended. In the top of a double boiler, heat the half & half to around 185 degrees. Remove from heat and whisk gradually into egg mixture. Pour mixture back into the the top of the double boiler and gently heat the mixture to about 180 degrees, stirring constantly and keeping the sides scraped down. DO NOT BOIL or the eggs will curdle. When the mixture has thickened to just thicker than heavy cream, remove from heat and add vanilla. Refrigerate for up to four days covered in plastic wrap. You may want to have the plastic wrap directly on the surface in order to prevent a skin from forming.

Butterscotch Bars.

2011-09-22T17:15:00.001-05:00

Butterscotch Bars

2 cups all-purpose flour, unsifted
2 teaspoons baking powder
1½ teaspoons salt
1 (12-ounce) package butterscotch morsels
½ cup butter
2 cups light brown sugar, firmly packed
4 eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine flour, baking powder and salt; set aside. Melt butter and butterscotch morsels in double boiler. Pour in a large bowl and stir in brown sugar. Cool at room temperature for five minutes. Beat in eggs and vanilla. Stir in flour mixture. Spread in a greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees for 25 minutes. Cool and cut into 2-inch squares.

Marinated Shrimp.

2011-09-01T08:53:00.000-05:00

Marinated Shrimp

5 pounds fresh shrimp, boiled, peeled and de-veined (21-25 count or larger, if possible)
1 cup canola oil
½ cup vinegar
1¼ cups celery, finely chopped
2½ tablespoons minced green bell pepper
¼ cup onion, finely chopped
1 clove garlic, minced
5 tablespoons fresh parsley, minced
¾ cup spicy hot mustard
2 teaspoons Creole seasoning

Boil shrimp with a spicy commercial seasoning to taste, then cool rapidly with plenty of ice. Place peeled shrimp in a large, non-reactive bowl. Combine remaining ingredients and pour over shrimp. Cover and refrigerate for 24 hours. Shake or stir the container occasionally. Serve cold.

Pecan-Grits Balls.

2011-08-14T11:00:00.000-05:00

Here's another that I've never encountered before. I don't eat grits, but I'm sure that those who do will LOVE these things.

Pecan-Grits Balls

3 cups cooked grits, cooled and then mashed well to loosen up
1 cup heavy cream
1/4 tsp. Worcestershire sauce
2 cups crushed pecans
2 beaten eggs
1 cup bread crumbs
oil for deep frying

Add cream to grits, then Worcestershire and pecans. Form into 1 inch balls and chill for at least an hour. When ready to serve, dip into beaten eggs, then into bread crumbs. Fry in deep fat until golden brown on all sides. Serve hot.

Texas Lizzies.

2011-08-11T10:52:00.001-05:00

I ran across this one in a newly acquired Christmas cookbook published in 1984. It has a few things that I haven't seen before. This is one of them. It seems to basically be the cookie version of fruitcake without the many weeks of preparation required for real fruitcake. This recipe makes about 200.

Texas Lizzies

3 1/2 cups all purpose flour
3 tsp. baking soda
1 tsp cinnamon
1 tsp nutmeg
1 cup butter
2 cups light brown sugar
4 eggs
1 cup bourbon
2 TBSP milk
1/2 cup all purpose flour (in addition to above)
1 lb. gold raisins
1 lb. dark raisins
1/2 lb. red cherries
1/2 lb. green cherries
1/2 lb. green pineapple
1/2 lb. red pineapple
1 lb. whole walnuts
1 lb. whole pecans

Sift together flour, baking soda, cinnamon, & nutmeg. In another bowl, cream together butter, sugar, and eggs with electric mixer until light & fluffy. Add bourbon slowly, beat well and add milk. Gradually blend in sifted dry ingredients. Place fruit in separate bowl and coat with 1/2 cup of flour. Add butter mixture to fruit mixture. Stir in nuts. Chill overnight.

Preheat oven to 350 degrees. Lightly grease cookie sheet, and drop rounded teaspoonfuls of dough about 2 inches apart. Bake for 15 minutes. Cool slightly before removing to wire rack to cool completely. Dough will keep in refrigerator for 2 weeks for multiple smaller batches of baking.

Ridiculously Easy Peanut Butter Cookies.

2011-07-10T22:02:00.000-05:00

Cookies

1 cup crunchy peanut butter

1 cup sugar

1 egg

2/3 cup chocolate chips

Stir together, drop by spoonfuls onto cookie sheet, cook for about 10 minutes at 325 until just done.

Macaroni Salad.

2011-07-07T09:06:00.001-05:00

Macaroni Salad
2 cups cooked elbow macaroni
3 hard-boiled eggs, chopped
1 cup diced celery
1/2 cup diced green bell pepper
3 tablespoons diced green onions
2 tablespoon chopped pimento
1 cup mayonnaise
1 tsp. lemon pepper
1/4 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. salt, then more to taste
1 TBSP prepared yellow mustard
1 cup shredded cheddar cheese
8 pieces bacon, cooked crispy then crumbled (optional; diced country ham works well too.)

Mix all ingredients together well and refrigerate.

Deviled Eggs.

2011-07-04T14:09:00.001-05:00

Deviled Eggs

12-15 eggs, boiled, peeled, & halved
1/2 cup mayo
1/2 stick butter, melted (this is the secret to truly amazing deviled eggs!)
2 TBSP sweet pickle relish
1 Tsp granulated garlic
1/2 Tsp ground black pepper
1 Tsp yellow mustard
Paprika, for garnish

Place egg yolks into a medium bowl. Mash with mayo & melted butter. Add pickles, garlic, pepper, & mustard. Stir together well, then spoon into egg halves. Sprinkle tops with paprika.

Optional garnishes: shredded cheddar cheese, crumbled bacon, pimentos, sliced green olives

NOTE: To avoid overcooking boiled eggs and preventing the gray color around the yolks, use this method - put eggs into cold water; bring to a boil, watching closely. AS SOON AS the water boils, turn off the heat completely, put a lid on the pan, and set a timer for 10 minutes. At end of 10 minutes, pour off water, and cover with cold. Wait 5 minutes, pour off water again, and cover with more cold water. Peel when convenient.

Bourbon Balls.

2011-06-23T17:57:00.000-05:00

I'm adding this to the Christmas candy schedule, after reading the article at NPR.....

Bourbon Balls

1 pound dark chocolate (55-71%), chopped
1/2 cup heavy whipping cream
1/2 cup Evan Williams bourbon
pinch of sea salt
1 cup finely chopped pecans

Bring heavy whipping cream to a boil. Remove from heat. Add chocolate; stir until smooth. Add bourbon; stir until well-incorporated. Add salt. Let the chocolate mixture (ganache) rest at room temperature until firm (about 4 hours).

Using two spoons, portion out half ounce balls of ganache. Hand roll balls until smooth and then roll it in the pecans. Makes about 40 truffles.

Squash Puppies.

2011-06-07T23:55:00.000-05:00

I got this one from my hometown recently. It's very good. Just add the buttermilk LAST so that the batter doesn't get too thin. You may not need all of it.

Squash Puppies

5 medium yellow squash
1/2 tsp. salt
1 egg, beaten
1/2 cup buttermilk
1 medium onion, finely chopped (or grated)
3/4 cup self-rising corn meal mix
1/4 cup all-purpose flour

Slice the squash, almost cover with water, add salt, and cook over medium heat for about 20 minutes until just tender. Drain well and mash. Combine all other ingredients except buttermilk. Add squash, then add buttermilk to reach proper consistency. Drop spoonfuls into about an inch of hot oil and fry until brown.

Buttermilk Pie.

2011-05-26T10:10:00.000-05:00

This is an old Southern recipe, very similar to a custard pie or a chess pie. It is ridiculously easy to throw together.

Buttermilk Pie

1 unbaked 9 inch pie shell, preferably the refrigerated kind, but frozen will work if necessary
1/2 (1 stick) cup butter, melted
1 1/2 cups sugar
2 tbsp flour
3 eggs, beaten
3/4 cup buttermilk
1 tsp vanilla

Preheat over to 350. Cream together eggs & sugar, then beat in remaining ingredients. Pour into crust and bake for about 40-45 minutes, being careful not to over-bake. The top will brown a bit, but the pie should still be slightly jiggly when removed from the oven, as it will continue to set as it cools. Cool completely, then refrigerate before serving.

Optional additions, in any combination:

Stirred into the mixture -
*the zest of a lemon or two
*a pinch or two of nutmeg

Sprinkled on bottom of crust before adding custard mixture-
*2/3 cup shredded coconut (sprinkled on bottom of crust
*2/3 cup chopped pecans
*2/3 cup chocolate chips

Shrimp & Pasta Salad.

2011-05-08T09:26:00.000-05:00

Shrimp & Pasta Salad

1 lb. shrimp, cooked & peeled

1 box tortellini, cooked according to package

1 jar marinated artichoke hearts, chopped

2 ribs celery, chopped

1 bunch green onions, chopped

1 can English peas, drained

1 package Good Seasons salad dressing, mixed according to directions (but using balsamic vinegar and virgin olive oil)

10 fresh mushrooms, sliced

1/2 cup shredded Parmesan cheese

1 bunch fresh broccoli, cut into florets

salt and pepper to taste

Combine all ingredients and refrigerate for 24 hours before serving.

Shrimp Salad.

2011-05-05T08:26:00.001-05:00

I have recently become a big fan of shrimp salad. I even found a shrimp salad po-boy recently down at the beach in Gulf Shores. The stuff is addictive, and perfect for summer dinners. I've put this recipe together from what I believe to be the essential ingredients. There are endless variations, adding anything from grated carrot to chopped asparagus and even tomatoes and pickle relish. So make it your own!

Shrimp Salad

2 pounds shrimp, boiled (and if large, coarsely chopped)

1 cup of good mayo

2 tbsp. ketchup

1 tbsp. of Tony Chachere's Original Creole Seasoning

1 tsp. Old Bay seasoning

1 clove garlic, minced

1 cup diced celery

1 cup diced onions

1/2 cup chopped green bell pepper

juice of 2 lemons

4 eggs, hard-boiled and finely diced (optional)

1 tbsp. fresh parsley, chopped (optional)

Mix all ingredients together and chill for 2-3 hours, preferably overnight. Sprinkle with fresh parsley before serving. Serve with crackers or as a sandwich.

Toasted Marshmallow S'More Bars.

2011-04-13T09:08:00.000-05:00

Warm Toasted Marshmallow S'more Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

Ham & Broccoli Pot Pie.

2011-03-16T08:25:00.000-05:00

We had this earlier in the week, and were actually stunned at how delicious it is. It is now in the regular dinner rotation.

Ham & Broccoli Pot Pie

1 pound frozen broccoli florets, chopped
15 oz. can whole kernel corn (use lowest sodium possible, as this dish can get salty quickly from the ham)
1 can cream of mushroom soup (low sodium)
1 pound ham steak, cubed
1 eight oz. bag shredded cheddar or Colby-Jack
4 oz. sour cream
1/2 tsp. black pepper
1/2 tsp. dried mustard
1/2 package refrigerated pie crust

Spread broccoli in the bottom of a lightly greased pie plate. Combine corn with next six ingredients and spoon over the broccoli. Cover with plastic wrap and microwave on high for 3-4 minutes, until heated. Place piecrust over mixture, fold edges under, and crimp. Cut slits in the top and bake at 425 for 15 minutes, until crust is golden.

Chicken & Wild Rice Casserole.

2011-03-03T09:23:00.000-06:00

This is pretty much the perfect version of this classic comfort food. We had it for dinner last night. And I've just had it again for breakfast!

Chicken & Wild Rice Casserole

4-5 chicken breasts (or 1 whole chicken), cooked & chopped
Two 6 oz. boxes long grain wild rice, prepared to package directions
1 onion, finely chopped
2-3 celery sticks, finely chopped
1 1/4 cups water or chicken stock
1 cup mayo
1 can cream of celery soup
2 cups shredded cheddar
1 can water chestnuts, drained (optional - I hate them!)
1 bag frozen broccoli, steamed & finely chopped (optional, but great extra veggie content)

Combine prepared rice & chicken. Saute onion & celery in butter and/or olive oil for several minutes, then add to rice mixture. Stir in water, mayo, soup, cheddar, water chestnuts, & broccoli. Pour into a 9X13 pan and bake at 350 degrees for about 30 minutes, or until bubbly.

Hershey Bar Cake.

2011-02-28T10:52:00.000-06:00

If there is a signature cake in Heaven, this is surely it.

Hershey Bar Cake

1 box Swiss Chocolate cake mix (or German Chocolate if you can't find Swiss)
1 c. walnuts or pecans, chopped
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. granulated sugar
10 Hershey bars, finely chopped
16 oz. frozen Cool Whip, thawed

Prepare cake batter according to package directions; then add nuts and two of the chopped bars into the batter. Pour into two 8″ round cake pans that have been sprayed with oil. Bake according to package directions. Remove from pans and cool completely; then slice each one in half, producing four layers. Beat cream cheese, powdered sugar, and granulated sugar with mixer until creamy. Combine 6 chopped candy bars, Cool Whip, and the cream cheese mixture; then blend well. Spread this mixture between all layers, then on the top & sides. Take remaining candy bars and sprinkle them over the cake and at the bottom edge for edible decoration.

Cauliflower Souffle.

2011-02-23T10:26:00.000-06:00

Cauliflower Souffle

1 head cauliflower
4 TBSP butter
4 TBSP flour
1 tsp salt
black pepper, to taste
1 cup milk
1 cup grated cheddar
4 eggs, separated

Boil cauliflower until tender, then drain. Puree in blender. Melt butter, then mix in flour, salt, pepper, and stir until a smooth paste forms. Add milk and cook until thick. Remove from heat and add cheese and cauliflower. Add beaten egg yolks to mixture and let cool about 15 minutes. Beat egg whites until stiff and fold into mixture. Put into a buttered 2 quart casserole dish, and place in a pan of water 1 inch deep. Bake at 325 for 50 minutes.

Tea Cakes #2.

2011-02-16T09:59:00.000-06:00

Last week, I posted a recipe for tea cakes from the local newspaper. In that same article, the local food editor put out a call for vintage tea cake recipes. This one seems to be the winner.

Tea Cakes

1 quart plain flour
1 teacup of butter
2 teacups sugar
1 egg
1 teacup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon nutmeg

Cream butter and sugar. Add egg and beat well. Stir in sour cream and vanilla. Add baking soda, baking powder and nutmeg to 1 cup of the flour. Add to creamed mixture. Add remaining flour by cups full. Beat only enough to incorporate flour. Dough will be sticky, but use only enough flour to keep from sticking to board. Roll out a little more than ¼-inch thick. Cut with floured cutter. Bake on oiled pan at 350 degrees until slightly browned, about 8-10 minutes.

Old-Fashioned Tea Cakes.

2011-02-09T12:11:00.000-06:00

My mother still talks about the tea cakes that her paternal grandmother made. Sadly, that recipe was taken to the grave with her when she died suddenly, years before I was born. I don't know that I've ever even had a proper tea cake, but I'll try this one out soon. It was in the food section of the local newspaper today.

Old-Fashioned Tea Cakes

1 cup shortening
1 cup sugar
1 egg, beaten
2 tablespoons buttermilk
2½ cups (or more) all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract

Beat shortening in a mixing bowl at low speed. Add sugar, egg and buttermilk; milk well. Sift in flour, salt and baking powder together. Add to sugar mixture and mix well. Add vanilla; mix well. Roll dough ¼-inch thick on a floured surface. Cut with cooking cutter. Place on nonstick cookie sheets. Bake at 350 degrees for 8 minutes. Cool on wire racks. Makes 3 dozen

Southwest Avocado & Bean Dip.

2011-01-28T09:09:00.000-06:00

Southwest Avocado & Bean Dip

1/2 cup chopped avocado
1/2 cup sour cream
3 TBSP lime juice
1/4 tsp ground cumin
1/4 tsp salt
1 can (19 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed
1 tomato, chopped
2 TBSP chopped fresh cilantro

Mash avocados in large bowl; stir in sour cream, lime juice, cumin and salt. Add all remaining ingredients except chips; mix well. Refrigerate briefly, then serve with chips & crackers.

Crock-Pot Mac & Cheese.

2011-01-25T09:53:00.003-06:00

Crock-Pot Mac & Cheese

8 ounces elbow macaroni, cooked

1 12-ounce can evaporated milk

1 1/2 cups whole milk

2 large eggs, beaten

1/4 cup (1/2 stick) butter, melted

1 teaspoon salt

Dash of pepper

2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper and all but ½ cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cook on low heat for 3 hours and 15 minutes. Turn off the crockpot, stir the mixture, and serve hot.

Chicken Chili Verde.

2011-01-23T07:51:00.014-06:00

I devised this one myself, and am in love with it.

Chicken Chili Verde

4 boneless chicken breasts, diced to bite-size
8-10 boneless chicken thighs, diced to bite size
1 16 oz. jar Herdez salsa verde
7 oz. can diced green chilis

3 onions, chopped coarsely

5 cloves garlic, chopped

1 can chicken stock

1 1/2 TBSP cumin
1 tsp salt
Black pepper, to taste

Mix all together and bake at 350 uncovered for about two hours. Serve over rice.

Scotty's Shrimp & Rice.

2011-01-21T10:30:00.000-06:00

Scotty's Shrimp & Rice

Generous amount of olive oil(about 1/2 cup)
1 1/2 bell peppers, chopped
4 garlic cloves
2 onions, chopped
1 bunch of green onion tops, chopped
5 stalks of celery chopped

12 oz. cream cheese

2 cans original rotel

3 lbs shrimp (or crawfish tails)

Saute veggies in olive oil. Blend rotel and cream cheese in blender. Add mixture to veggies. Saute shrimp in separate pan in butter until pink. Then add shrimp to sauce and cook for one more minute. Serve over rice.

Scotty's Shrimp Pasta.

2011-01-19T16:26:00.000-06:00

Scotty's Shrimp Pasta

2 large onions, chopped
6 stalks celery, chopped
4-6 cloves garlic
1 package of fresh sliced mushrooms
1 1/2 cps olive oil
1 stick butter
Tony Chachare's Original seasoning to taste (generous amount)
1 can black olives (optional)
Parmesan cheese
Pasta, your choice, cooked
2 lbs shrimp (I usually cut in half)

Saute onions, celery, garlic, and mushrooms in olive oil and butter. Season with Tony's. Simmer while cooking pasta. Turn heat up before adding shrimp. Cook shrimp until pink. Serve over pasta and top with parmesan cheese.

Bread in a Bowl #2.

2011-01-16T18:39:00.000-06:00

This one makes white bread, or can be used as the base for sweet rolls.

Bread in a Bowl, #2

1/2 cup milk
1 egg
1/4 cup veg. oil
1/4 cup sugar
1/2 TBSP salt
4 cups high gluten flour
2 packages dry active yeast

In a medium mixing bowl, add all ingredients and mix together, gradually adding hot water until the mixutre forms a kneadable ball. Knead five minutes in the bowl, using enough flour tokeep dough from sticking to your hands. Cover. Allow to rise on counter until doubled. At this point, dough can be punched down, covered and put into the refrigerator for up to four days.

For jalapeno-cheddar bread:

1 cup shredded cheddar
1/4 cup canned jalapenos

Use half of the dough flatten into 1/2” thick square.

Cover with cheddar cheese and sliced jalapenos. Work cheese and peppers into the dough until they are evenly dispersed. Roll and shape into a loaf folding in the ends. A round loaf works nicely. Place on greased cookie sheet. Allow to rise until double. Bake in pre-heated 375 degree oven for 20 to 30 minutes or when golden brown and hollow sounding when thumped.

Bread in a Bowl #1.

2011-01-15T09:00:00.000-06:00

This recipe makes wheat or oatmeal bread.

Bread in a Bowl
1 cup whole wheat flour OR 1 cup quick cooking oats
3 cups high-gluten flour
1 1/2 tsp. salt
2 TBSP Sugar (brown or white)
2 TBSP Oil
2 TBSP Active dry yeast (or 2 packages).

Mix all these ingredients together in a medium size bowl. Add hot tap water gradually until you get a knead able ball of dough. Knead about 5 minutes. If it is too sticky, dust your hand with flour as you knead. (Kneading goes best if you hold the bowl with your non-dominant hand while kneading with your dominant). Allow dough to rise in warm place until size has doubled. At this point you can cover and refrigerate for a day or two if you want, or shape into loaves, put on a greased cookie sheet or in greased bread pans (2 medium sized), and allow to rise until doubled. Pre-heat oven to 350 degrees and bake for 20 minutes or until bread is brown and hollow sounding. This dough can also be shaped into buns. Using a small amount shape into balls and let rise on a greased cookie sheet.

Death by Breakfast.

2011-01-13T21:52:00.000-06:00

I ran across the recipe, and it was called "Jambalaya Grits." I changed the name to more accurately reflect the dish.

Death by Breakfast

2 pounds quick grits, plus water & milk for preparing
½ cup butter (1 stick)
1 large onion, chopped
1 large bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 tomatoes, peeled, seeded and chopped
Creole seasoning, to taste
White pepper, to taste
¼ teaspoon cayenne pepper
1 large can condensed milk
1 pound smoked sausage, cut crosswise into slices or diced
1 pound ham, cut into small dice
1 tablespoon chopped garlic
2 pounds medium shrimp, peeled and deveined
8 ounces crab meat (optional)
8 ounces sharp Cheddar cheese, grated
8 ounces Colby/Monterey jack cheese, grated
8 ounces pepper jack cheese, grated

Cook grits according to directions on package, but instead of using water, use ½ water & ½ milk. Set aside. Grits should be thick; you can add more liquid later if needed.

In a large skillet, heat butter over medium/high heat. Add onions, bell pepper, celery, Creole seasoning, white pepper and cayenne pepper. Cook, stirring often, until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and ham and continue to cook, stirring occasionally, for about 2 minutes. Add the garlic and chopped tomatoes; cook for 2 more minutes. Add the milk and bring to a boil; add grits. Add shrimp, crab (if using) and cheeses. Stir until grits are tender and creamy and cheese is melted, about 2-3 minutes. Serve hot, using a crock pot to keep temperature right and to make transport easy.

Curried Fruit.

2011-01-13T15:39:00.000-06:00

Curried Fruit

1 stick butter, melted
1/2 cup brown sugar
1 tablespoon curry powder
1 lemon, juiced
1 cup fresh pineapple chunks, cut into 1-inch pieces
6 small apricot halves, pitted and peeled
2 pears, peeled, cored and quartered
2 peaches, peeled, cored and quartered
20 maraschino cherries
1/2 cup chopped pecans

Preheat oven to 325 degrees F. Stir 1 stick of butter, 1/2 cup brown sugar, 1 tablespoon curry powder and lemon juice together in a small bowl. Combine all the fruit in a large baking dish and stir together with remaining ingredients. Sprinkle butter mixture over fruit and bake in preheated oven for 1 to 1 1/2 hours, basting often.

Cherry Christmas.

2011-01-11T01:11:00.001-06:00

This one has been lost for a long time. I have just run across it, two weeks too late. Oh well, there's always next year.

Cherry Christmas

2 cans pie filling (we use cherry, hence the name)
1 box yellow cake mix
Cinnamon, lots
Butter, about 2 sticks, cut into pats to cover
Pecans, or other nuts as desired

In bottom of 13x9x2 pan, spread pie filling. Cover with yellow cake mix. Sprinkle lots of cinnamon on top. Cover surface with nuts. Place pats of butter on top. Cover and bake for 45 minutes. Serve warm.

Caramel Icing.

2011-01-09T15:42:00.001-06:00

I got this one from a friends' mom in the Mississippi Delta. It makes a perfect caramel cake.

Caramel Icing

1 cup granulated sugar
1/2 cup evaporated milk

1 cup light brown sugar (light)

1 stick butter, softened

1 tsp. vanilla

Heat first 4 ingredients until disolved. Bring to a rolling boil; cook for one minute. Take off heat, add vanilla and beat until right consistency to spread. If mixture becomes too thick for spreading, add a small amount of milk-being careful not to add too much at a time.

Cheesy Zucchini Soup.

2011-01-06T15:19:00.001-06:00

Cheesy Zucchini Soup

2 medium zucchini, grated
2 medium carrots, grated
1 medium onion, chopped
1/2 stick butter
4 TBSP flour
1 quart chicken broth
4 oz. grated Monterey Jack cheese
1 cup milk
Salt & Pepper

Place grated zucchini in a colander and sprinkle with salt. Let sit for about 30 minutes. Drain well. Saute veggies in butter until limp. Stir in flour and cook over low heat for five minutes, stirring constantly. Slowly add chicken broth and stir until smooth. Add grated cheese and stir until melted. Add milk. Season to taste. Do NOT boil.

Shortbread Toffee Squares.

2011-01-03T09:20:00.011-06:00

Shortbread Toffee Squares

Shortbread:
1/2 stick butter
4 TBSP sugar
1 cup self-rising flour

Toffee:
1/2 stick butter
2 TBSP sugar
1 14 oz. can condensed milk
1/4 cup chopped pecans
1/2 tsp. vanilla
4 ounces German sweet chocolate, melted in 1 TBSP water

Cream butter & sugar, then blend in flour. Spread into greased 8-inch square pan, and bake at 350 for 20 minutes.

Mix together butter, sugar, cond. milk, and pecans and cook, stirring until mixture leaves sides of pan. Stir in vanilla. Pour over the baked shortbread. Cool, then spread melted chocolate over the toffee.

Paloma.

2011-01-01T01:12:00.000-06:00

My new favorite cocktail. It's dangerously good.

Paloma

1 1/2 oz. white tequila
1/2 oz. fresh lime juice
Grapefruit soda (in the hispanic section of a really good grocery; I get Jarritos brand at Publix. If unavailable, use fresh grapefruit juice, a little sugar, and club soda)

Mix together in a highball glass with lots of ice.

Broccoli Kugel.

2010-12-31T17:16:00.000-06:00

I got this recipe from a friend when we used to a traditional seder meal during Holy Week at St. Joseph in Starkville. It is divine.

Broccoli Kugel

2 pounds frozen broccoli florets
1 package onion soup mix
5 eggs
1 cup mayo

Cook broccoli until tender, then chop to a fairly fine consistency. Whisk together eggs, mayo, & soup mix, then add to broccoli and fully incorporate. Bake at 350 for about 30 minutes, or until well set and starting to brown slightly.

Hoppin' John.

2010-12-29T11:44:00.001-06:00

The food editor of our local newspaper runs his recipe for Hoppin' John every year at New Years. It looks like the perfect version, so I'm archiving here for use at other times of the year as well.

Hoppin’ John

½-1 pound bacon
1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
2 tablespoons fresh garlic, chopped
2 cans chicken stock (water will do, about 4 cups)
1 pound smoked sausage, chopped in 1-inch chunks
1 pound dry black-eyed peas (soaked overnight in cold water)
Bay leaves
Red pepper, to taste
½ teaspoon dried thyme
1 can (14-ounce) diced or whole tomatoes
Rice, cooked (about 3 cups, give or take, depending on how thick you like it)
Green onion, chopped, for garnish

Brown the bacon in a Dutch oven. Remove the bacon and eat it.
Sauté the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so, being careful not to burn the garlic. Add stock, sausage, peas and seasonings. Cover and let simmer for about 2 hours. Check for doneness of peas before proceeding. Add tomatoes and cooked rice and cook, uncovered, on low heat, stirring often to prevent sticking. Sprinkle chopped green onions on top prior to serving.

Note: Good smoked ham can be substituted for sausage. You can also use half ham and half sausage for a new twist on an old recipe. You can toss it in the leftover ham bone from your Christmas feast. It adds a great, new layer of flavor to the dish.

Crustless Cheese & Spinach Quiche.

2010-12-25T19:25:00.000-06:00

I saw this one in our local newspaper food section earlier this week, and made it today as a brunch addition. It is ridiculously good, and very easy to prepare.

Crustless Cheese and Spinach Quiche

1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese, divided
½ cup heavy whipping cream
1/3 cup pesto
5 eggs, lightly beaten
Cooking spray

Preheat oven to 375 degrees. Press the excess moisture from the spinach. Combine the spinach, 1½ cups of the mozzarella, cream, pesto and eggs in a bowl and mix well. Pour the spinach mixture into a 9-inch pie pan sprayed with nonstick cooking spray. Bake for 25-30 minutes or until set. Sprinkle with remaining half cup of cheese and bake another 2-3 minutes longer, or until the cheese melts.

Oreo Balls.

2010-12-24T12:57:00.001-06:00

Oreo Balls

1 package Oreo cookies
1 8oz. cream cheese, softened
12 oz. package white chocolate morsels with 1/2 block paraffin, melted together

Grind cookies to a powder in a food processor, then add in cream cheese to make a paste. Roll into balls, then dip in melted white chocolate. Drop into candy cups or onto wax paper. Store in airtight container.

Salted Caramel Nut Brittle.

2010-12-22T11:00:00.000-06:00

A final selection from NPR's Kitchen Window holiday candy column.

Salted Caramel Nut Brittle

2 cups granulated sugar
1 cup water
1 cup toasted hazelnuts, walnuts, almonds or pumpkin seeds (or a combination) coarsely chopped
1 teaspoon sea salt

Line a baking sheet with parchment paper and set aside.

Place sugar and water in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes. Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.

Immediately remove from heat and quickly stir in nuts and salt. Pour onto the prepared baking sheet, spread in an even layer, and let cool. Once cool, break into small pieces.

Brown Sugar Coconut Fudge.

2010-12-21T11:37:00.000-06:00

Another from NPR's Kitchen Window....

Brown Sugar Coconut Fudge

2 ounces good-quality unsweetened chocolate, chopped

2 cups brown sugar

3/4 cup milk

2 tablespoons unsalted butter, in small pieces

2 teaspoons vanilla extract

1 1/4 cup shredded coconut

1 cup finely chopped, toasted walnuts

Grease an 8-by-8-inch pan.

Combine chocolate, sugar and milk in a heavy pot, stirring well to blend ingredients. Stirring slowly, bring to a boil over low heat. Cover pot and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water, then continue to boil slowly, without stirring, until the syrup reaches the soft ball stage (234 degrees).

Remove from heat, add the butter without stirring, and set the pot aside to cool.

Don't stir until the syrup is lukewarm, about 110 degrees. Add the vanilla, coconut and walnuts and stir without stopping until the mixture loses its gloss and thickens. Pour into the greased pan and mark into squares.

Let cool and firm before cutting into pieces. Makes about 1 1/2 pounds.

Coffee-Pistachio Toffee.

2010-12-20T13:19:00.001-06:00

Another from NPR's Kitchen Window......

Coffee-Pistachio Toffee

2 cups shelled pistachio nuts
1 cup sugar
1/3 cup packed brown sugar
2 teaspoons instant espresso powder
1/2 teaspoons ground cinnamon
1/3 cup water
1 tablespoon dark unsulfured molasses
1 cup (2 sticks) unsalted butter
4 1/2 ounces bittersweet chocolate, finely chopped
4 1/2 ounces milk chocolate, finely chopped

Preheat oven to 325 degrees. Spread pistachios on a cookie sheet and toast in the oven until fragrant, 5 to 10 minutes, making sure they don’t burn. Cool for 10 minutes, then coarsely chop. Put in a bowl.

In a medium bowl, combine sugars, espresso powder and cinnamon. In another small bowl or measuring cup, combine water and molasses.

Butter a cookie sheet or jelly roll pan. Melt butter in a heavy 2 1/2-quart saucepan over low heat. Add the mixture of sugars, espresso powder and cinnamon, and the mixture of water and molasses, and stir until sugar dissolves.

Increase heat to medium and, using a candy thermometer, cook until thermometer registers 290 degrees, stirring occasionally and scraping bottom of pan for about 15 minutes.

Remove pan from heat, and quickly stir in 1 1/2 cups chopped nuts. Immediately pour mixture onto prepared pan. With a spatula, spread toffee to 1/4-inch thickness. Sprinkle chocolate by generous tablespoonfuls atop toffee, alternating bittersweet and milk chocolates. Let stand for 1 minute to melt the chocolate. Using the back of a spoon or spatula, spread chocolate slightly to coat the toffee. Sprinkle with the remaining 1/2 cup chopped nuts.

Refrigerate until toffee is firm, about 1 hour. With a sharp knife, slice the toffee evenly, or break into pieces.

Maple Syrup Caramels.

2010-12-19T14:30:00.001-06:00

I love all the holiday candy traditions that people have, and was thrilled to see NPR's Kitchen Window column take up the cause this week. I'm posting their recipes here, just in case the original article disappears at some point in the future.

Maple Syrup Caramels

2 cups brown sugar
1 1/2 cups maple syrup
1/2 cup heavy cream
1 tablespoon unsalted butter

Butter an 8-by-12-inch baking dish. In a large heavy pan over medium heat, stir together the sugar, maple syrup and cream until the sugar is dissolved. Stir and cook until mixture slowly reaches the firm ball stage, 244 degrees. Add the butter and stir to melt. Pour the candy into the baking dish and score into squares as it hardens. Let cool about 3 hours, invert onto a board and cut the squares free along the lines you've cut. Makes about 1 1/2 pounds.

Variation: Sprinkle 1/2 cup crushed, toasted walnuts or almonds into the mixture just before removing from heat.

White Christmas.

2010-12-18T19:38:00.001-06:00

This is my favorite holiday cocktail.

White Christmas

1/2 oz. vodka

1/2 oz. amaretto

1/2 oz. Kahlua

2 oz. Half & Half

Mix together, and top with freshly-grated nutmeg. And I make it a little stronger, FYI.

Peanut Butter Balls #2.

2010-12-16T17:12:00.000-06:00

I stumbled across this version of PB balls today, and may have to make a batch for Christmas. I had planned on skipping them this year, but I could reconsider. My previous recipe can be reviewed here.

Peanut Butter Balls

2½ sticks butter
1 heaping cup of smooth peanut butter
2 cups of graham cracker crumbs
1 box of confectioners sugar
12 oz. semi-sweet chocolate
1/2 block of paraffin wax (on the baking aisle)

Combine butter and peanut butter in a microwaveable bowl. Microwave until butter melts. Stir in graham cracker crumbs and sugar. Roll mix into quarter-size balls. (If it is hard to form a ball, add a little peanut butter, or refrigerate mixture for a few minutes). Dip immediately in melted chocolate. Place on wax paper to harden.

To make the chocolate dip, melt together the chocolate & wax in a double boiler.

Creamy Pralines.

2010-12-15T13:33:00.000-06:00

Creamy Pralines

One box of light brown sugar
1/8 tsp. salt
3/4 cup evaporated milk
1 tsp butter
2 cups pecan halves

Mix sugar, salt, milk and butter in a two quart sauce pan. Cook and stir over medium heat until sugar dissolves. Add pecans and bring up the heat, stirring constantly until a candy thermometer reads 234 degrees. Remove from the heat and allow it to cool for exactly five minutes. Stir rapidly until the mixture coats the pecans and thickens. Drop spoonfuls onto wax paper.

Chocolate Rum Balls.

2010-12-13T09:09:00.000-06:00

Chocolate Rum Balls

4 ounces semisweet chocolate
4 ounces bittersweet chocolate
1 stick butter, cut into small pieces
4 cups powdered sugar
2 TBSP dark rum (I find this to be way too little. I use 1/2 cup or more.)
A mixture of half cocoa powder and half powdered sugar, for rolling

In a double boiler, combine the 2 chocolates and melt. Whisk in the butter, and when combined, whisk in the sugar and rum. Roll into small balls, then roll in cocoa/sugar mixture until coated. Store in airtight container.

Note: the rum flavor develops over time, so when the balls are very fresh, there is little rum flavor. A few days later, the rum is more distinct.

Orange Slice Cake.

2010-12-12T10:52:00.001-06:00

Orange Slice Cake

1 cup butter
2 cups sugar
4 eggs
1 tsp. baking soda
3 1/2 cups all-purpose flour
1/2 cup buttermilk
1 cup shredded coconut
2 cups orange slice candy, chopped
2 cups chopped pecans
2 cups chopped dates

Dredge fruits & nuts in 1/2 cup flour. Cream butter & sugar with beaten eggs, beat well and set aside. Combine flour & baking soda together and add to egg mixture alternately with buttermilk. Fold in rest of ingredients and bake in tube pan at 250 degrees (NOT 350!) for 2 1/2 hours.

Optional: When cake has cooled, make a glaze with 1 cup orange juice and 2 cups powdered sugar, then pour over the top & sides of cake.

Chinese Chews.

2010-12-11T08:06:00.001-06:00

Another from a collection of vintage recipes. I have no idea why these are "Chinese." They seem like a wonderful Christmas treat.

Chinese Chews

1/2 cup butter
1 cup sugar
2 eggs, unbeaten
1 cup sifted flour
1/4 package chopped dates
1/2 cup chopped nuts
12 maraschino cherries, quartered
1 tsp vanilla extract

Cream butter & sugar. Add eggs, flour, dates, nuts, cherries, and vanilla. Mix. Spread in a shallow pan about 1/8 to 1/4 inch thick. Cook at 350 and cut into squares while still warm. Sprinkle with powdered sugar.

Easy Christmas Cookies.

2010-12-09T23:08:00.000-06:00

My dear friend, Pam, doesn't consider Christmas to be near unless she is making regular batches of this. She found it in one of my many cookbooks two or three years ago, and it is a staple of the holidays now. And there is nothing that requires actual cooking that can be any simpler. I can not believe that I haven't put this recipe on this blog until now.

Easy Christmas Cookies

2 cups graham cracker crumbs (with the pie supplies in the grocery)
1 can sweetened condensed milk
6 ounces semi-sweet chocolate chips

Mix all together and press into an 8x8 well-buttered baking dish. Bake at 350 for 30 minutes. Cool and cut into squares.

Chocolate Almond Butter Balls.

2010-12-09T16:05:00.000-06:00

I ran across this one in an older collection of recipes, and it looks divine.

Chocolate Almond Butter Balls

1 1/2 cups butter, softened
3/4 cup sugar
1 egg yolk
1 tsp vanilla
1/2 tsp salt
3 oz. unsweetened chocolate
2 tsp orange zest
2 cups flour
1 1/4 cups finely chopped almonds, lightly toasted

Cream butter with 1/2 cup sugar. Beat in egg yolk and salt. Melt 2 oz. of chocolate and stir with orange zest into butter mixture. Add flour and 3/4 cup almonds. Shape into 1 1/2 inch balls. Combine remained 1/4 cup sugar, 1 oz. chocolate, and 1/2 cup almonds in blender and process until well mixed. Roll balls in mixture. Bake on ungreased baking sheet at 350 degrees for 13 minutes. Cool on rack. Makes about 3 dozen.

Wedding Cookies.

2010-12-05T13:39:00.000-06:00

Wedding Cookies

4 cups sifted all-purpose flour
2 tsp baking powder
3/4 cups butter
1 & 1/2 cups sugar
2 eggs
1 tsp almond extract
1 tsp vanilla extract
3/4 cups chopped pecans
1 cup confectioners sugar (for rolling)

In a large bowl, stir together the flour and baking powder. In a standing mixer with a paddle attachment, cream the butter with sugar until fluffy and light. Mix in the eggs, almond extract, and vanilla extract. Turn down the mixer and slowly add the flour mixture, a third at a time to make a stiff dough. Mix in chopped pecans. Cover & refrigerate for about an hour.

Preheat oven to 350. Roll out 1-inch balls from chilled dough and place them about 2 inches apart on cookie sheet. Bake until starting to brown, around 15 minutes. Cool on rack for about five minutes, then roll in confectioners sugar.

Chewy Ginger Cookies

2010-12-03T15:25:00.001-06:00

From one of my favorite pastry chefs on "Top Chef: Just Desserts", Malika Ameen.

Chewy Ginger Cookies

1 cup all-purpose flour
1 tsp baking soda
½ tsp sea salt
½ tsp ground Vietnamese cinnamon
¼ tsp ground ginger
1 tsp ground cardamom
¼ tsp ground white pepper
¼ tsp cocoa powder

¾ cup organic cane sugar
2 Tbsp light brown sugar
2 tsp orange zest
5 Tbsp melted butter at room temperature, preferably European style

1 egg white
1 ½ tsp freshly grated ginger
2 Tbsp molasses
½ tsp pure vanilla extract

¼ cup organic cane sugar, for rolling

In a bowl combine flours, baking soda, salt, spices and cocoa. Whisk together.

In another medium sized bowl mix together sugars and orange zest. Rub together gently with your fingers to release the oils in the zest. Add butter and beat together on medium speed until combined. Beat in egg white , fresh ginger, molasses and vanilla until smooth.

Add in flour mixture all at once and beat on low until thoroughly mixed. Chill dough overnight.

Preheat oven to 350 and line a baking sheet with parchment paper or a silpat.

Place ¼ cup of sugar in a plate. Scoop one teaspoon of dough and roll between the palm of your hands to make an even ball. Roll dough in sugar making sure all sides are coated. Place on baking tray. Repeat with remaining cookies. If dough begins to get warm, chill for 5-7 minutes before baking.
Bake cookies 8-10 minutes maximum for chewy cookies. For crisp cookies bake longer. Makes 3 dozen.

Creamed Spinach.

2010-11-26T01:07:00.000-06:00

This is the recipe from the legendary Chicago establishment, the Berghoff, which closed down in 2006 after more than a century of service.

Creamed Spinach

2 cups half-and-half
1 cup milk
1 1/2 tsp chicken base, or 1 cube chicken bouillon
1/2 tsp Tabasco sauce
1/2 tsp ground nutmeg
1/4 tsp granulated garlic
1/8 tsp celery salt
4 tsp (1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry (2 1/2 cups)
Salt and ground white pepper, if desired
Ground nutmeg, for garnish
Crisp, cooked, crumbled bacon, for garnish

In a medium-size saucepan, heat the half-and-half, milk, chicken base, Tabasco, and seasonings to a simmer. Remove from the heat and keep warm.

In another medium-size saucepan, heat the butter over medium heat. Add the flour and whisk well to combine. Cook this mixture for 2 to 3 minutes, stirring often. Slowly whisk the heated milk mixture into the butter mixture, a little at a time, whisking constantly until smooth. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly, until it thickens. The sauce will be very thick.

Stir in the spinach and simmer for 5 minutes. Adjust seasonings. Serve while hot.

To serve: Place the hot creamed spinach in a bowl, sprinkled with an extra touch of ground nutmeg on top. Top each serving with 1 tablespoon of crisp, cooked, crumbled bacon, if desired.

Alton's Turkey Brine.

2010-11-18T23:15:00.001-06:00

From the master, Alton Brown. For the entire procedure for making the brined turkey, proceed here.

Turkey Brine

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

To brine:

Early on the day or the night before you'd like to eat: combine the brine and 1 gallon of heavily iced water in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Perfect Potato Salad.

2010-11-17T14:03:00.000-06:00

This is another recipe acquired through the generous sharing of chef Robert St. John.

Perfect Potato Salad

6 cups Idaho potatoes, peeled and cut into a large dice

3 quarts Water

2 tsp. Salt

Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow to cool.

2 cups Mayonnaise

1 /2 cup Yellow mustard

1 Tbl Dijon mustard

2 Tbl Cider vinegar

1 tsp White pepper

1 1 /2 tsp Black pepper, fresh ground

2 tsp Salt

1 cup Green onion, chopped

1 cup Red bell pepper, small dice

1 cup Celery, small dice

4 Eggs, hard-boiled and chopped

1 /4 cup Sweet pickle relish

Combine the first 7 ingredients to form a dressing. Add potatoes and all other ingredients to the dressing and mix well.

Chocolate Toffee Cheesecake.

2010-11-16T08:29:00.001-06:00

Found this one in a Land-O-Lakes email......

Chocolate Toffee Cheesecake

Crust:

1 1/3 cups (22 cookies) shortbread cookie crumbs
1/4 cup butter, melted
1/4 cup sugar

Filling:

2 (8 oz.) packages cream cheese, softened
1/4 cup sugar
8 (1 oz.) squares semi-sweet chocolate baking bars, melted
2 eggs
1 teaspoon vanilla
3/4 cup milk chocolate toffee bits

Topping:
3/4 cup real semi-sweet chocolate chips
1/2 cup whipping cream
1/4 cup milk chocolate toffee bits

Heat oven to 325°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 4 minutes.

Beat cream cheese and 1/4 cup sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.

Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.

Robert's Cornbread Dressing.

2010-11-15T19:04:00.002-06:00

I saw this today in Robert St. John's column, and believe it to be the fanciest version of the humble southern cornbread dressing that I have ever seen.

Robert’s Cornbread Dressing

1 Cornish (Game) hen

2 quarts Chicken broth

1 /2 Onion

1 /2 Carrot

1 Bay leaf

Place the hen, broth, onion, carrot and bay leaf in medium sized stockpot. Simmer one hour and 20 minutes over medium heat. Remove hen and strain the broth. Allow hen to cool and pull meat from the bones. Chop meat.

1 Tbl. Bacon grease (or canola oil)

1 /4 cup Bell pepper, diced

1 cup Celery, diced

1 cup Onion, diced

2 tsp Celery salt

2 tsp Poultry seasoning

1 recipe Basic Cornbread, crumbled (recipe below)

2 cups Mushroom Béchamel Sauce (recipe below)

2 cups Heavy cream

1 1 /2 cups Chicken broth, strained from cooking hen

4 Eggs

2 Eggs, hard-boiled

Preheat oven to 325 degrees.

In a medium sized skillet, melt bacon grease over low heat. Add vegetables and seasoning and cook slowly for 10 minutes. Pour into a mixing bowl. Add Mushroom Béchamel Sauce, cream, broth and eggs mixing well. Add crumbled cornbread and hen meat. Mix until all is well incorporated. Pour into a three-quart baking dish. Bake one hour 15 minutes. Do not overcook dressing (it should be moist but not runny). Yield: 8-12 servings

Basic Cornbread

1 cup Cornmeal

1 cup Flour

1 /2 cup Corn flour

2 tsp Baking powder

1 /2 tsp Baking soda

2 tsp Salt

2 Eggs

1 Tbl Bacon grease (or canola oil)

1 cup Buttermilk

1 cup Milk

Preheat oven to 350 degrees. In a mixing bowl, combine all of the dry ingredients and mix well. In a separate bowl, whisk the wet ingredients. Fold the wet ingredients into the dry ingredients. Do not over mix. Pour batter into a greased cast-iron skillet or a buttered two-quart baking dish and bake for 20-25 minutes.

Mushroom Bechamel

2 tsp Olive oil, light

2 Tbl Onion, minced

1 Tbl Shallot, minced

1 Tbl Celery, minced

1/2 tsp Salt

1/4 tsp Garlic, granulated

1 /8 tsp Thyme, dry

3 oz Mushrooms, cleaned, sliced (1 cups)

1 cup Chicken broth

3 Tbl cup Butter

1/4 cup Flour

1/3 cup Whipping cream

Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes.

In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Freezes well. Yield: three cups

Cornbread Casserole.

2010-11-14T09:41:00.001-06:00

This recipe is supposed to simulate the wonderful side dish at Lee Roy Selmon's in Tampa. It would make an excellent addition to the Thanksgiving spread, and is very simple to make. Another version that I have used is also excellent.

Cornbread Casserole

2 eggs, slightly beaten
1 cup sour cream
1 -17 oz can of cream style corn
1 -17 oz can of whole kernel corn, drained
4 oz ( ½ cup) melted butter (Plus a little for the casserole dish)
½ cup granulated sugar
Pinch of salt
1 or 2 Tablespoons of your favorite hot sauce
1- 8.5 oz package Jiffy Corn Muffin mix

Butter a 2 qt casserole dish and set aside. In a mixing bowl, combine the first 8 ingredients. Sprinkle the Jiffy mix over the combined ingredients and fold in with a spatula. Do not beat the mixture. Bake at 350 degrees for approximately 50 minutes or until a toothpick inserted into the center comes out clean. Allow casserole to rest 10 minutes before serving.

Pecan Pie.

2010-11-09T07:08:00.000-06:00

This is the pecan pie that I have been making since I got the cookbook, Festival, as a wedding gift in 1992. It makes two, so add a sprinkling of chocolate chips to bottom of one crust as a decadent variation. I am considering making the Southern Plate recipe as a comparison.....

Pecan Pie

3 eggs
1/2 cup sugar
5 tbsp. butter, at room temperature
5 level tbsp. all-purpose flour
1 tsp. vanilla
2 cups broken pecans
2 cups white corn syrup
2 nine-inch pie crusts (I use deep-dish)

With electric mixer, beat eggs until light & fluffy. Add sugar, butter, and flour. Mix well. Add corn syrup gradually while beating. Remove mixer, and with a spoon, beat vanilla and pecans into mixture. Pour into pie crusts and bake at 350 degrees for about 45 minutes, or until set.

Horseradish Cream Sauce

2010-11-06T09:12:00.000-05:00

Horseradish Cream Sauce

3 tbsp. prepared horseradish
1 tbsp. cider vinegar
1 tsp. dry mustard
3 tbsp. mayo
1/8 tsp. ground red pepper (or chili powder)
1/2 cup sour cream

Whisk together all ingredients and serve as a sauce for prime rid, pork tenderloin, etc.

Holiday Punch.

2010-11-04T21:12:00.000-05:00

Holiday Punch

1 quart peppermint ice cream (I prefer Blue Bell)
1 quart egg nog
48 oz. ginger ail
1 cup good rum
24 mini peppermint candy canes for hanging on punch bowl as garnish

Stir ice cream until softened, then stir in egg not and rum. Add ginger ale slowly. Garnish bowl with peppermint sticks and a few extra scoops of still-frozen ice cream, if desired.

Shrimp & Corn Soup.

2010-11-04T15:49:00.001-05:00

My dear friend, Jennifer, reports that this soup is excellent. I don't care for crawfish, so would substitute in shrimp.

Crawfish & Corn Soup

1/2 cup butter
2 tablespoons all-purpose flour
1 medium onion, chopped
1/4 cup chopped green onion
4 cups milk
2 (15 oz.) cans cream-style corn
1 (15 oz.) can whole kernel corn
1 (10.75 oz.) can condensed cream of potato soup
1/4 teaspoon Creole seasoning
1/2 teaspoon Worcestershire sauce
1 dash pepper sauce
salt to taste
1 pound crawfish, peeled

Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes. Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Shrimp Al'Arrabbiatta

2010-11-02T10:33:00.000-05:00

Shrimp Al'Arrabbiatta

1 tsp olive oil
1 ed bell pepper, diced
2 cloves garlic, minced
3/4 cup bottled clam juice
1 tomato, chopped
1/4 cup Kalamata olives, pitted & slivered
3/4 tsp dried oregano
1/2 tsp ground ginger
1/2 tsp dried rosemary
1/4 tsp red pepper flakes
1/4 tsp salt
1 pound medium shrimp, shelled & deveined
3/4 tsp cornstarch mixed with 1 tsp water

In a large nonstick skillet, heat oil over medium heat until hot, but not smoking. Add the bell pepper and garlic. Cook, stirring until well coated, about 1 minute. Add 1/4 cup of the clam juice and cook until peppers are softened, about 3 minutes. Stir in the remaining clam juice, tomato, olives, oregano, ginger, rosemary, red pepper flakes, and salt. Cook for 3 minutes to reduce slightly. Add the shrimp and cook until the shrimp are just opaque, about 2 minutes. Bring to a boil, stir in cornstarch mixture, and cook while stirring until slightly thickened, about 1 minute. Serve.

Champagne Chicken.

2010-10-31T14:16:00.031-05:00

Champagne Chicken

4 boneless, skinless chicken breasts
1/4 cup olive oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 bottle champagne
1 pound penne pasta

Saute chicken in oil until lightly browned on each side. Remove chicken to a casserole dish, cover with seasonings, then pour champagne over to cover. Add skillet drippings to the chicken and bake in a 325 degree oven for 1 hour or until chicken is done. Remove from oven and slice chicken into serving-size pieces.

Sun-dried Tomato Alfredo Sauce

8 ounces sun-dried tomatoes
1/8 cup olive oil
1 clove garlic, chopped
1 quart heavy whipping cream
1/2 stick butter
8 ounces feta cheese
8 ounces grated Parmesan
1 tsp salt

While chicken is cooking, pour olive oil into a skillet, and heat on medium. Add in garlic & sun-dried tomatoes. Just as the garlic & tomatoes begin to change color, add 1/2 stick of butter and continue stirring. Pour in 2 cups of heavy cream, continuously stirring until mixture starts to thicken. When thickened, add feta cheese and continue to stir. When feta melts, add Parmesan and salt and continue to stir.

Boil pasta until al dente and drain. Serve chicken over pasta and cover with sauce.

Homemade Kahlua-style Liqueur.

2010-10-29T16:06:00.000-05:00

A friend sent me this one. I'm not sure if she was suggesting that she needs to drink more, or if I do. Probably both......

Kahlua-style Liqueur

4 c. sugar
2 oz. instant coffee
4 c. boiling water
1 qt. 100 proof vodka
2 vanilla beans

Add 3 cups water to 4 cups sugar. Boil 20 minutes and cool. Mix in a separate bowl or pan, 2 ounces instant coffee and 1 cup boiling water. Let cool. Mix together both mixtures and add 1 quart 100 proof vodka and 2 vanilla beans. Age 3 to 4 weeks. Makes 2 quarts.

Pecan Dream Bars.

2010-10-22T09:55:00.000-05:00

Pecan Dream Bars

1½ cups all-purpose flour
1¾ cups firmly packed brown sugar, divided
1 stick butter
4 large eggs
½ cup light corn syrup
1-1/3 cups melted butter
1 teaspoon vanilla
1½ cups chopped pecans
1 (8 ounce) package almond brickle chips (may substitute chocolate brickle chips)

Preheat oven to 350 degrees. Lightly grease a 13 x 9 pan. In a small bowl, combine flour and ¾ cup brown sugar. Cut in 1 stick butter with pastry blender, or two knives, until mixture resembles coarse crumbs. Press mixture into pan and bake 15 minutes. In a medium bowl, combine eggs, remaining 1 cup brown sugar, corn syrup and melted butter, stirring until smooth. Stir in vanilla, pecans and brickle chips. Pour over hot baked crust. Bake 30 minutes or until set. Cool completely before cutting into squares.

Raspberry Bars.

2010-10-21T08:53:00.000-05:00

Raspberry Bars

10 tablespoons cold unsalted butter cut into pieces, plus more for the pan
1 cup all purpose flour
½ cup sugar
¼ teaspoon kosher salt
¾ cup rolled oats
½-¾ cup seedless raspberry jam

Preheat oven to 375 degrees. Butter an 8x8 square baking pan. In food processor pulse the flour, sugar and salt to combine. Add the butter and pulse just until the dough comes together. Put dough in bowl and gently knead in the oats. Press all but ½ cup of dough into the pan. Spread the jam over the dough leaving a ¼-inch border around the edges. Sprinkle the top with the remaining dough, it doesn’t have to cover just sprinkle evenly. Bake about 25 minutes until the edges are golden. Cool about 10 minutes before cutting.

Chocolate Streusel Bars.

2010-10-20T08:53:00.000-05:00

The Mobile Register food section had an article today on options to the standard brownie & lemon square. This one, and the next two posts, were the one that most interested me.

Chocolate Streusel Bars

2 cups all purpose flour
¾ cup firmly packed brown sugar
1 egg, beaten
¾ cup butter or margarine, divided
¾ cup finely chopped nuts
24 caramels, unwrapped
1(14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate

In large bowl, combine flour, brown sugar and egg. Cut in ½ cup (1 stick) of the butter or margarine until mixture becomes crumbly. Stir in nuts. Reserve 2 cups of crumb mixture, and press remaining mixture into a greased 13 x 9 inch pan. Bake at 350 degrees for 15 minutes. While crust is baking, melt caramels, sweetened condensed milk and ¼ cup butter in saucepan over low heat. Add unsweetened chocolate and stir until melted. Pour over prepared crust. Top with reserved crumb mixture. Bake at 350 degrees for 25 minutes. Cool for several hours or overnight before cutting into squares.

Cold Avocado Soup.

2010-10-07T18:56:00.001-05:00

This is the recipe, directly from Carnival Cruise Lines, for their cold avocado soup. As such, it is given for industrial quantity. If anyone wants to split it down to family size, it would be very much appreciated. The soup is perfection!

Here is the direct link to the original file, complete with photo.

White Chocolate Bread Pudding.

2010-10-07T09:58:00.000-05:00

White Chocolate Bread Pudding

This is from the Columbia Restaurant, a legend in Tampa, Florida. I've heard amazing things about this dessert, especially from my friend, Alice, who fantasizes about it.

6 cups heavy cream
2 cups milk
1 cup sugar
2 oz. vanilla
28 oz. white chocolate (Small Pieces)
4 eggs
12 egg yolks
18 oz. day-old Cuban bread

Heat cream, milk, sugar and vanilla over medium heat in a large saucepan. When hot and small bubbles form, remove from heat and add 2 & 1/2 cups of the white chocolate, stirring until melted.

Combine eggs and yolks in a large mixing bowl. With an electric mixer, slowly pour in a little of the cream mixture, whipping on medium speed to incorporate into the eggs to warm them. Slowly add remaining cream, continuing to beat to incorporate.

Cut bread into half-inch slices, place in a large mixing bowl. Pour egg and cream mixture over bread; press bread to absorb mix and allow bread to become soggy. Let cool for 15 minutes.

Grease a 10-by-12-inch baking pan. Preheat oven to 350 degrees.

Add the remaining cup of white chocolate to the bread and stir. (Do not let the white chocolate melt.) Pour mixture evenly into prepared pan and cover with foil. Bake for 1 hour.

Remove foil, continue to bake for an additional hour (approximately) or until pudding is set and top is golden brown. Remove from oven and allow to cool thoroughly.

About 20 minutes before serving, slice bread pudding into individual portions and place on a lightly greased cookie sheet. Bake in a 350-degree oven until crispy and heated through. Top with White Chocolate Rum Sauce and, if desired, chocolate curls. Serve immediately.

White Chocolate Sauce

1/2 cup heavy cream

8 oz. white chocolate (small pieces)

2 oz. Bacardi Rum

In a medium saucepan, bring cream to a boil over medium heat. Remove from stove and add white chocolate. Stir until melted and smooth. Add rum, and stir with whisk to incorporate. Keep warm over very low heat until ready to serve. This can be made ahead and refrigerated, then reheated over low heat before serving.

Overnight Coffee Cake.

2010-10-06T12:19:00.000-05:00

Saw this in the local paper, and thought that it looked good....

Overnight Coffee Cake

3⁄4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1⁄2 teaspoon salt
1 cup sour cream
3⁄4 cup brown sugar
1⁄2 cup chopped pecans
1 teaspoon ground cinnamon
1 & 1 ⁄2 cups confectioners’ sugar
3 tablespoons milk

In a large mixing bowl, cream the butter and sugar. Add the eggs and beat well. Combine the flour, baking soda, nutmeg and salt. Add to the creamed mixture, alternating with the sour cream. Pour into a 13-inch by 9-inch baking dish. Combine the brown sugar, pecans and cinnamon in a small bowl and sprinkle over the coffee cake. Cover and refrigerate overnight.
In the morning, remove the coffee cake from the oven and bake at 350 de- grees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 min- utes. Combine the confectioners’ sugar and milk. Drizzle over cake and serve warm.

Three Bean White Chicken Chili.

2010-10-05T18:04:00.002-05:00

Three Bean White Chicken Chili

1 TBSP vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 TBSP ground cumin
2 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 (32 oz.) box good chicken broth, preferably Kitchen Basics brand
3 cups chopped cooked chicken breast
1(15 oz) can Great Northern white beans, drained & rinsed
1 (15 oz.) can pinto beans, drained & rinsed
1 (15 oz.) can cannellini (white kidney) beans, drained & rinsed
1 cup shredded Monterey Jack cheese
Sour cream

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Serve warm, topped with shredded cheese & sour cream.

* For a less spicy version, eliminate the jalapenos, double the green chilies, and cut the cayenne in half.

** I made this for dinner tonight, and it is fantastic! Especially on a crisp autumn evening! I'm thinking that next time I'm going to swing it a little more toward the Mexican side, and add in a bunch of cilantro, some carrot & celery, and perhaps cut back on the beans and add in some rice. Also, I did the less spicy version, and it was still plenty spicy. I could have easily tolerated the full dose of cayenne, but the rest of the family would not have.

Milk Punch.

2010-08-27T23:19:00.004-05:00

A classic morning cocktail in New Orleans.

Milk Punch

1 ½ ounces brandy or good quality bourbon
1 ounce simple syrup
½ tsp. high quality vanilla extract
2-3 ounces half-and-half
Cubed ice
Grated nutmeg

Pour brandy, simple syrup, vanilla extract and half-and-half into a pint glass. Add ice to a shaker and shake the concoction until well mixed and frothy. Add cubed ice to a rocks glass and, using a strainer, pour the mixture into it. Top with a bit of grated nutmeg.

Almond Cream Cake.

2010-08-27T23:02:00.002-05:00

Almond Cream Cake

1/2 c. slivered or sliced almonds
2 tbsp. coconut
1/4 c. honey
2 tbsp. butter, melted
1/8 tsp. almond extract
1 tsp. active dry yeast
1/3 c. warm milk (105 - 115°F)
2/3 c. sugar
1/3 c. butter, softened
2 eggs
1/2 tsp. vanilla
1 c. all purpose flour
3/4 tsp. baking powder

In small bowl combine almonds, coconut, honey, 2 tablespoons melted butter and almond extract. Spread mixture in bottom of greased 9 inch round pan. Dissolve yeast in warm milk. In medium bowl cream sugar and 1/3 cup butter. Add eggs and vanilla; mix well. Lightly spoon flour into measuring cup. Level off. Combine flour and baking powder. Add flour mixture alternately with milk and yeast, beginning and ending with flour mixture. Pour batter over almond mixture, in pan, and bake in preheated 350 degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Remove from pan. Cool completely.

FILLING:
1 c. milk
1/2 c. whipping cream
1 tbsp. honey
1/8 tsp. almond extract
3 1/2 oz. pkg. instant vanilla pudding

Combine all ingredients in large bowl. Beat with electric mixer on medium speed for 2 minutes. Let stand 5 minutes. Slice cooled cake into 2 layers. Remove top layer. Spread filling over bottom layer; replace top layer, almond side up. Chill 1 hour before serving.

Chicken & Potato Pancakes.

2010-08-27T22:55:00.000-05:00

Chicken-and-Potato Pancakes

2 cups instant pancake mix
2 cups milk
2 cups shredded cooked chicken
1 1/2 cups (6 oz.) shredded Colby-Jack cheese blend
1 cup refrigerated shredded hash browns
4 green onions, finely chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
Quick Cream Gravy (optional)

Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended. Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done. Serve with Quick Cream Gravy, if desired.

Quick Cream Gravy

Bring 1/4 cup dry white wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add 1 cup water; whisk in 1 (1.2-oz.) package roasted chicken gravy mix and 1/4 tsp. pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in 2 Tbsp. heavy cream.

Mississippi Fried Catfish & Hushpuppies.

2010-08-27T22:52:00.001-05:00

From Chef Martha Foose’s "Screen Doors and Sweet Tea"

HUSH PUPPY BATTER

2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup grated onion
1/4 cup finely chopped bell pepper or jalapeno
1 cup buttermilk
1 large egg

CATFISH

8 (6-ounce) U.S. Farm-Raised Catfish fillets, patted dry
2 cups corn flour
Salt and freshly ground black pepper
Vegetable oil, for frying

1. MAKE THE HUSH PUPPY BATTER. In a mixing bowl, whisk the cornmeal, flour, salt, and sugar to mix and remove any lumps. In a separate bowl, combine the onion, bell pepper, buttermilk, and egg. Mix the wet ingredients into the dry, stirring well to combine. Let the batter sit for 15 minutes of until after the fish has been fried.

2. COOK THE FISH. Season both the fish and the corn flour liberally with salt and pepper. Place the seasoned corn flour in a bag. Add the fish pieces one by one, and shake until completely covered. Set the coated fish on a wire rack to dry slightly while the oil heats.

3. Set a wire rack over a baking sheet lined with newspaper or paper towels. In a deep pot or fryer, heat at least 4 inches of oils to 375 degrees Fahrenheit. Drop the fish filets into the hot oil, being careful not to crowd the pot, and fry until ginger tan, slightly curled, and floating, about 4 minutes (8 to 10 minutes for whole fish). Remove with a skimmer or slotted spoon. Set the fish on the rack to drain while frying the hush puppies.

4. Do not stir the hush puppy batter, which would deflate it. Dip two spoons in the hot oil. Then with one of the coated spoons, scoop up a spoonful of batter and carefully slide the batter into the hot oil, using the other spoon to help guide the hush puppy into the pot. Repeat, dipping the spoons again if the batter begins to stick, until all the batter has been used. Be careful not to overcrowd the pot. Fry the hush puppies until crisp, turning them as needed, until they turn deep reddish brown and begin to float. Remove from the pot and rain on the wire rack before serving.

Notes:
I am a strong proponent of cottonseed oil for fish frying. It is an excellent medium: It has a high smoke point of 450 degrees Fahrenheit and does not impart as strong a flavor as peanut oil. Dark cottonseed oil straight from the mill is termed "crude" and must be refined further for most culinary uses. Some cotton-land residents swear by it because of the nutty flavor it imparts.
Never fill a vessel to be used for frying more than two-thirds full. The grease will rise and sputter violently. Mary fires have happened because this rule was overlooked.
Never, ever, throw water on a grease fire.
Many an experienced fish-camp cook checks the oil temperature by flicking a Diamond Strike Anywhere Match across the surface of the hot oil. If it lights, the grease is ready.
Look for corn flour sold boxed or bagged as fish fry, like Zatarain's. It is very finely ground cornmeal.
Hushpuppies fried after the fish are much more flavorful than those fried before. Mixing the hush puppy batter and letting it rest while the fish is crying bestows the ethereal crispness.
If desired add 1/2 cup of fresh, in-season corn kernels to the hush puppy batter.