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.