Poppy Seed Chicken.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

• 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.

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.

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.

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.

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.

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.

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.

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.

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.

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
1 bag frozen chopped spinach

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, spinach, & broccoli. Pour into a 9X13 pan and bake at 350 degrees for about 30 minutes, or until bubbly.

Hershey Bar Cake.

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.

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.

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.

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.

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.

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.

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.

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.

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.