Pilot Club Christmas Party

Monday night we had the Pilot Club of Houston Christmas Party.   I have been looking for some new something to take and came across some good ideas.  I thought I would share with you some of the great recipes.

                                       Shrimp Dip

1 8oz. cream cheese                                 1 pkg. of Hidden Valley ranch Mix

1 bottle of cocktail sauce                          1can tiny shrimp

Crackers

Soften Cream Cheese to room temperature.  Mix Hidden Valley ranch Mix into Cream Cheese.  Spread on

a tray.  Cover Cream Cheese with Cocktail sauce.  Drain Shrimp.  Spread Shrimp over the sauce.  Serve with crackers.                    

                                        Party Pecan Pies

1 cup butter, softened                                    1pkg. 8 oz. Cream cheese, softened
2 cups of all purpose flour

In a large bowl, beat butter and cream cheese until fluffy.  Gradually add flour and mix well.  Cover and Chill for 1 hour.  Press tablespoon of dough on to the bottom and the sides of ungreased miniature, Muffin cups to form shells.  Set aside.

2 cups chopped pecans
1-1/2 cups packed brown sugar
2 eggs, beater
2 tablespoons butter, melted
2 teaspoons vanilla extract

Combine all ingredients together in a bowl.  Spoon about 1 heaping teaspoon into each shell.  Bake at 325 degrees for 25 to 30 minutes or until crust is brown and filling is set.  Cool for 10 minutes before from pans.  Makes about 4 dozens.

Thanksgiving Day Hmmm Hmmm GOOD!!!

Well Thanksgiving Day went really well.  I did most of the cooking the day before.  I put my turkey on at bedtime Wednesday night and it was ready when I got up Thursday morning.  I put the dressing together and put it in the refrigerator to cook Thursday.  I also fixed the Green Bean casserole and Jana fixed her favorite Broccoli and Cheese recipe ready to cook on Thursday.  I made  Pecan Pie(I gave away the Karo Pecan Pie)from a recipe similar to Jana's grandmother's and Miriam's Apple cake which is her Birthday cake.  This year her birthday and Thanksgiving were the same day.  Mother several years ago fixed a Fresh Apple Cake at Thanksgiving and Miriam loved it.  From then on Mom made the cake for Miriam's birthday.  Mom gave me the recipe before she died.  So when I make it I think of Mom and how she always loved the holidays.  I also fixed Dream Blueberry Salad which is a congealed salad that is a favorite of my Family.  Vicky my sister in law brought homemade rolls to finish out the meal.  Oh and I fixed peas and butter beans for those in my family that don't really like casseroles.  We had a great day.

Thanksgiving Menu:
Turkey and Cornbread Dressing
Green Bean Casserole
Broccoli and Cheese Casserole
Candied Sweet Potatoes
Peas and Butter Beans(No recipe for them but everybody knows how to cook them).
Dream Blueberry Salad
Vicky's Rolls(you will have to talk to her to get her recipe)
Fresh Apple Cake
Texas Pecan Pie
Chocolate Cream Pie(For Richard -- his birthday was the next day)

Turkey
I thawed my turkey in refrigerator for 4 days.  Then took out the giblets and refrigerate.  I stuff the inside of the turkey with cut up apples and onions.  Rub between the skin and meat with butter/margarine.  Put in large roasting pan.  Cover with Aluminum foil and put in oven preheated to 325 degrees and cook according to size chart on Turkey.  (Usually 20 minutes per lbs.) Remove the foil the last hour to have a golden brown turkey.

Cornbread Dressing - This is not what I do best but I think I have finally found the correct combination.  It is not mother's recipe but it is a good recipe.  I cooked cornbread at every meal the week before and saved the leftovers.

Cornbread
1 pkg. of Stuffing mix
2 medium Onion chopped finely
1 bunch of Celery chopped finely
4 raw eggs
1 can of cream mushroom soup
1 can of cream chicken soup
broth from Cooked turkey

Crumble the bread into a fine crumb. Mix stuffing mix with crumbs.  Depending on what you like you may want to add some sage here.  I don't like a strong sage taste so I don't add any.  The stuffing mix has both sage and poultry seasoning in it and that seasons the mix.  Boil the chopped onion and celery in chicken broth until tender.  (I boiled the giblets and removed them and added the onion and celery to broth)Mix cooked onion and celery with bread crumbs.  Stir in the soups and raw eggs.  Last add broth until the crumb mix is moist but not soupy.  I think this is why I am not great at making dressing because I don't measure.  I usually measure everything.  Pour into a casserole dish and bake about 30 minutes.

Green Bean Casserole

2 cans of French style Green Beans
1 can of cream of mushroom soup
1/4 cup of milk
1 can of French fried Onion Rings

Mix together Green Beans, mushrooms soup, and milk.  Pour into a casserole dish. Heat for 30 minutes in a preheated oven for 350 degrees.  Pour can of onion rings over top of Green beans and heat for 10 minutes. ( I mixed up green beans, soup and milk and place in refrigerator the day before and did the baking the Thanksgiving day).

Jana's Broccoli Casserole

1 Pkg. of frozen chopped Broccoli
1 can of cream of mushroom soup
1 8 oz pkg of shredded Cheddar Cheese
1 pkg of French Fried Onion Rings

Cook frozen broccoli until done.  Drain off liquid.  Add soup and mix thoroughly.  Add cheese and mix well.  Pour into a casserole dish.  Bake 30 minutes at 350 degrees in oven.  Sprinkle French fried onion rings on top of dish and return to oven for 10 minutes.

Candied Sweet Potato
6 medium Sweet Potato(or 2 lbs)
1/3 cup packed brown sugar
3 Tbsp of butter/margarine
3 Tbsp of water
1/2 tsp salt

Scrub sweet potatos. Do not peel.  Place in sauce pan and cover with water.  Heat to boiling.  Reduce heat to low.  Cover and simmer 20 to 25 minutes or until tender.  Drain off water and cool slightly.  Slip off skins.  Cut into 1/2 inch slices.

Heat remaining ingredients in 10 inch skillet over medium heat, stirring constantly until smooth and bubbly.  Add potatoes.  Gently stir until glaze is hot and sticky.

Dream Blueberry Salad

1 3 oz. Lemon Jello
1 cup boiling water
1 1 lb can of Blueberry Pie Filling
2 Tbsp of Lemon juice
1/2 cup of Sour cream
1 Tbsp of sugar

Dissolve gelatin in boiling water.  Set aside to cool.  Stir in pie filling and lemon juice.  Chill until partially set.  Spoon half into a 9 in. square dish.  Chill til set. (Keep remaining gelatin at room temperature) Combine sour cream and sugar.  Spread evenly over the gelatin.  Pour remaining gelatin over the set gelatin.  Chill 4 to 5 hours or overnight till firm.  Cut into squares and serve on lettuce leaf.

Fresh Apple Cake
3 cups sifted all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
3 cups finely chopped, peeled baking apples
1/2 c chopped pecans
1 tsp. lemon peel
2 cups sugar
1 1/2 cups of canola or vegetable oil
2 large eggs
Cream Cheese Frosting
Coarsely chopped pecans.

Preheat oven to 350. Grease and flour three 9 inch cake pans.  Sift together flour, baking soad and salt.  In a small bowl, combine apples, nuts, and lemon peel.  In a large bowl. combine the sugar, oil and eggs.  Beat well with a spoon.  Add the mixture to dry ingredients; beat until smooth.  Add the apple mixture; stir untll well combined.  Batter will be thick. Spread evenly into prepared pans.  Bake 30 to 40 minutes or untl the tops spring back to the touch.  Cool in pans on rack for 10 minutes.  remove from pand and cool completely.

Cream Cheese Frosting
1 8 oz Cream cheese at room temperature
1 Tbsp of butter/ margarine
1 tsp vanilla
1 pound of confectioner's sugar

Beat cream cheese, butter and vanilla in a medium bowl until light and creamy.  Add confectioner's sugar.  Beat until spreading consistency.  Spread between cake layers and on top.  Press coarsely ground pecans on top of frosting.

Texas Pecan Pie
1/2 cup sugar
3 Tbsp all purpose flour
1 cup light corn syrup
1 cup dark corn syrup
3 eggs
1 tsp white vinegar
1/2 tsp vanilla extract
1 cup chopped Pecans
1 pastry crust

In a large bowl, whick the sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth.  Stir in pecans.  Pour into pastry shell.  Cover edges with foil.  Bake at 350 degrees for 35 minutes.  Remove foil: bake 25 to 30 minutes or until knife inserted near the center comes out clean.  cool on a wire rack.  

Chocolate Cream Pie

1 cup sugar
1/3 cup flour
1/4 tsp salt
1 square of unsweetened chocolate(or 3 Tbsp of cocoa and 1 Tsp of butter/margarine)
2 cups milk
3 slightly beaten egg yolks
2 Tbsp butter/margarine
1 tsp. vanilla
1 9 in baked pie crust
In saucepan combine sugar, flour, salt and cocoa(or chopped chocolate square).  Gradually stir in milk.  Cook and stir over medium heat till bubbly.  Cook and stir 2 minutes.  Remove from heat.  Stir small amount hot mixture into yolks.  Immediately stir into rest of hot mixture.  Cook 2 more minutes add butter and stir until melted.  Pour into a baked pie crust.  Beat egg whites adding 2 tbsp per egg white.  Beat until stiff peak form.  Spread over the chocolate mixture.  Bake in oven 12 minutes or until brown.  

Cooking While Watching the Game.

Well everyone has gone to the MSU vs Ark Game so I am home cooking.  My son will be coming in tonight after the game.  Hoping he will be happy and not sad.  I love my Bulldogs but on even given day they can give it away or take it away.  You just never know.

I made pies and sausage balls(Jana's request) today.  I also made two cakes.  One is a Princess cake for my little Princess that is coming to see me and a caramel birthday cake for my Brand's birthday.  Laurel asked Meemaw to make a pink cake so I made strawberry cake in a doll pan.  I will ice it with strawberry icing and decorate it with yellow and green.  The doll has brown hair like my little princess.  Hope she likes it.  Brand asked for a cake like I fixed for Sandy's birthday.  So Caramel it is.  The cakes are made and cooling.  Later I will decorate.

Sausage Balls
1 lb. sausage
1 lb. cheddar cheese shredded
3 cups Bisquick

Mix sausage and cheese.  Mix in Bisquick.  Preheat oven at 375 degree. Shape into balls and bake for 15 to 18 minutes.

Sweet Potato Pie
1 unbaked (9 in) Pie Crust
2 cups cooked and mashed sweet Potatoes
2 Tbsp of butter, softened(or margarine)
2 eggs, beaten
1 cup white sugar
1 Tbsp all purpose flour
1/2 tsp salt
1 tsp cinnamon(I used pumpkin spices)
1/4 tsp baking soda
1 tsp vanilla

Preheat oven to 350 degrees.
Mix together mashed sweet potatoes, butter or margarine and eggs.  In a separate bowl, mix together sugar, flour, and salt.  Mix in spices if desired.  Add to sweet potato mixture and stir well.
Mix together Buttermilk and baking soda.  Add to sweet potato mixture and stir well.  Mix in vanilla.  Pour filling into an unbaked crust.  Bake in preheated oven for 70 minutes until set in center.

Pecan Pie( Recipe comes from the Karo syrup bottle)
1 cup of dark Karo Syrup
3 eggs
1 cup of sugar
2 Tbsp of melted margarine
1 tsp of vanilla
1 to 11/2 cups of pecan halves(or chopped pecans--which ever you prefer.)
1 unbaked pie shell

Stir together Karo, eggs, sugar, margarine and vanilla.  Mix in pecans.  Pour into a pie shell.  Bake in oven for 70 minutes. Check on crust after 45 minutes if getting too brown cover with aluminum foil and finish baking.  Cool for two hours before slicing.

Easy Caramel Icing
1/2 cup butter/margarine
1 cup brown sugar, firmly packed
1/4 cup milk
1-3/4 to 2 cups of Confectioner's sugar

Melt butter in saucepan.  Add brown sugar. Boil over low heat 2 minutes, stirring constantly.  Cool to lukewarm.  Gradually add confectioner's sugar.  Beat until thick enough to spread.  Note: if icing becomes to stiff add a little hot water.

I hope you will try some of these recipes.  I love making them.  Have a good holiday.

Thanksgiving Recipes

OK today I am going to start sharing recipes that will be for the week of Thanksgiving.  I have family coming in so I want to fix foods that they like during the holidays.  Today I prepared fudge, peanut butter pinwheels, and orange coconut balls.

Fantasy Fudge
(This recipe comes from the Marshmallow Creme Jar)

1 cup sugar
3/4 cup margarine
1 (5 oz.)can of evaporated milk or 2/3 cup
1 (12 oz.)Pkg of Semi-Sweet Chocolate or Milk Chocolate pieces
1 (7 oz.) jar of Marshmallow Creme
1 cup chopped pecans
1 tsp of vanilla

Line 9 in. square pan with foil.  Bring sugar, butter and milk to a full rolling boil in a large sauce pan on medium heat, stirring constantly.  Boil 4 minutes or until 234 degrees on candy thermometer, stirring constantly.  Remove from heat and add chocolate and marshmallow creme; stir until melted.  Stir in nuts and vanilla.  Pour into a pan and cool.  Be sure you don't try to fix this on a day when it is raining or threatening rain.  High humidity will make this candy sticky.

Melba's Peanut Butter Pinwheels
(This recipe was from my mother in law.  Bobby's family always had this at Christmas)

1 egg white
1 box of confectioner's sugar
peanut butter smooth

Mix sugar with egg white until a dough forms.  Roll out.  Spread the peanut butter over the egg white dough. Roll up and slice.  Keep refrigerated

Orange Coconut Balls
(This recipe was my Mom's.  Our family loved these.

1 pkg of vanilla wafers
1 can of frozen OJ concentrate, thawed
1 can of coconut

Crush vanilla wafers.  Mix vanilla wafers and coconut.  Then mix thawed OJ with the wafers and coconut mixture.  Roll into balls.  Roll in powdered sugar.  These get better with age.  Keep cool.

I hope you will try these recipes and keep checking back to see what other recipes I will be posting for the next couple of days.

Quick and Easy Lasagna

Well I have been so busy that I have not written in my blog in several weeks.  Things are slowing down so we can get ready for the Holiday rush.  I will be posting some of my favorite holiday recipes so I hope you will keep checking and see of the recipes that I love.

A couple of months ago I served Lasagna to the Pilot Club using leftover spaghetti sauce from a fundraiser we had.  After the meeting several requested the recipe.  My husband hates cottage cheese or ricotta cheese.  So I changed the recipe to fit our taste.  I hope you will enjoy using this easy recipe.

Quick and Easy Lasagna

16 oz. Lasagna noodles

1 lb. hamburger meat(can use 1/2 sausage and 1/2 beef)
1 1/2 minced garlic

1/2 cup chopped onion
1 jar of spaghetti(or you can use 2 cups of your homemade spaghetti sauce)
1/2 tsp salt

Black pepper to taste
2 cups shredded Cheddar cheese

2 cups Mozzarella cheese
1/4 cup Parmesan cheese

2 beaten large eggs

Cook Lasagna according to pkg directions. Or you can use uncooked noodles this makes it quicker. In a large pot saute meat, garlic and onions. Drain off fat. Add spaghetti sauce, salt and pepper. Bring meat sauce to a boil, reduce heat and simmer 15 minutes. In a large mixing bowl, combine the cheeses with the beaten eggs. Mix until smooth. To build lasagna layer 4 strips of noodles lengthwise in the bottom of a greased 9 X 13 pan. Spread on 1/3 meat sauce and then 1/3 cheese mixture. Repeat layering process twice. Bake lasagna, covered in a preheated 350 degree oven for 30 minutes(if uncooked noodles cook an extra 15 minutes--45 minutes total). Remove cover and bake for another 10 minutes. Let stand at least 10 minutes before slicing and serving.

A Friend's Recipe

I am planning a meal for a special guests coming to a Pilot meeting.  Earlier a friend had given me a recipe for pork tenderloins and I needed something good to go with it.  My cousin in law gave me her Marinated Vegetables.  I also decided for dessert to use the Coconut Pound Cake recipe that my brother in law gave me.  So I decided to share these recipes from family and friends. 

Pork Tenderloin, Honey-Roasted( Shared by Carolyn Carter)

1 pkg. (2 per pkg.) pork tenderloins

olive oil

Ca vender's Greek seasoning

Worcestershire sauce

soy sauce

Pickapeppa sauce

honey

1/2 c. beer

Rub tenderloins with olive oil and Greek seasoning. Place tenderloins in baking pan or dish,sides touching. Drizzle Worcestershire sauce, soy sauce, Pickapeppa sauce and honey over each tenderloin. Add beer to bottom of pan for moisture. Bake uncovered 1 hr at 325 - 350º. (I cook at 350º for 1 hr. and 15 min.)

Marinated Vegetable Salad(Shared by Harriet Kemp)

Ingredients:

·       1 cup sugar

·       ¾ cup cider vinegar

·       ½ cup vegetable oil

·       1 teaspoon ground black pepper

·       ½ teaspoon salt

·       1 (16 oz.) can French-style green beans, drained

·       1 (16 oz.) can Sweet English peas, drained, OR ½ cup of frozen English peas

·       2 (14 oz.) can SHOE PEG corn, drained

·       1 (4 oz.) jar diced pimento, drained

·       1 cup chopped celery

·       ½ green bell pepper diced

·       1 bunch green onions, chopped

Preparation:

Mix 1 cup sugar, ½ cup vinegar, vegetable oil, pepper, and salt in a saucepan; bring to a boil.

 Cool. Toss dressing with remaining ingredients.

MIX and chill for at least 8 hours

Serves 8 to 10

Grand Prize – Peggy’s Pound Cake  Mississippi Magazine, May/June, 2009(Shared by Harold Harris)

1 (18.25 ounce) Duncan Hines Coconut Supreme cake mix 

2/3 cup sugar

2/3 cup oil

1 cup sour cream

4 eggs

½ - 1 teaspoon vanilla (I use 1 teaspoon)

Preheat oven to 350 degrees.  Combine cake mix and sugar with mixer (I use a hand or stand mixer).  Add oil, sour cream, eggs, and vanilla and beat 2 minutes.  Pour batter into greased and/or floured heavy Bundt pan and bake for 45 minutes.  Do not open the oven.  Remove from oven to wire rack.  Cool 10 minutes and remove from pan.  May dust with confectioners’ sugar.  Yield 12-16 servings.   (Note: may sink a little in the middle.  In my oven, cooks better on upper rack.)  I have used other flavors like Orange Supreme or Strawberry Supreme.  They are good but Coconut Supreme is the best.

Preparation and cleanup time:  30 minutes

Blueberries are Ready!!!!

I have two blueberry bushes and I have been picking blueberries.  I freeze the blueberries in 1 cup bags.  Why because muffins and pancakes call for one cup.   If I need more I just get out more bags.  To freeze blueberries all you have to do is wash then spread berries out on a kitchen towel and dry them.  Then freeze.  Below are a couple of recipes that I use often.


Blueberry Muffins

• 2 cups Bisquick
• 1/3 cup sugar
• 2/3 cup milk
• 2 tablespoons oil
• 1 cup fresh blueberries

Directions:

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups or line with paper cups. Beat egg slightly. Stir in remaining ingredients, (except blueberries), until moist. Carefully fold in blueberries. Divide batter evenly into cups. Bake 15-18 minutes.

Blueberry Fruit Salad

• 1 (20 oz.) can pineapple chunks
• 1 (15 oz.) can sliced peaches
• 4 cups fresh or frozen blueberries
• 3 med. Firm bananas sliced
• 1 cup green grapes, halved
• 1 cup strawberries
• 1 (3.4 oz) pkg. instant vanilla pudding mix
• 3 Tbsp. Orange Breakfast drink mix

 Drain pineapple and peaches, reserving juices; set aside.  Combine the fruit in a large bowl.  In another bowl, combine fruit juices with pudding and drink mixes; mix well.  Pour over fruit and toss to coat.

All American Trifle

(I made this with sugar free ingredients for a friend that is diabetic but you can you regular items if you don't need sugar free.)

• 1 quart fresh strawberries
• 2 cups of blueberries
• 1 Angel food cake(sugar free or regular)
• 1 8 oz pkg. of strawberry glaze(Sugar free or regular)
• 1 lge. pkg. of Jello vanilla pudding(Sugar free or regular)
• 1 16 oz. container of Cool Whip

Make up pudding according to directions. In a large bowl tear half of cake into bite size pieces and layer in bowl. Spread half of pudding over cake. Slice half of strawberries and layer on top of pudding. 1 cup of blueberries on top of strawberries.  Spread half of glaze over the berries. Spread half of Cool Whip on top of glaze.  Repeat the layers.  This is red, white and blue.  Keep refrigerated. 

My family loves this recipe.  It makes a lot so if you need something to carry to a special meeting this is perfect.

Blueberry Chess Squares

Ingredients:

• 2 cups fresh or frozen blueberries, rinsed, lst dry
• 1 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice
• zest of 1 lemon, divided
• 1 box yellow cake mix, butter or lemon
• 4 eggs, divided
• 1 stick butter or margarine, softened
• 2 3/4 cups confectioners' sugar
• 1 package (8 oz.) cream cheese

Preparation:

In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest. Set aside.

Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 13- x 9-inch baking pan.

In a mixing bowl with electric mixer, beat confectioners' sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325° oven for about 45 to 55 minutes, or until browned. Let cool completely; chill and cut into squares. Dust with Powder sugar

Cookies

Today is my sister's birthday.  She loved baking cookies as a teenager.  She was the only person I ever knew that would bake cookies and then eat one or two.  I would eat until there were no cookies left.  I love cookies too.  Below is the recipe for my Mamaw's tea cakes.  When Mamaw made tea cakes she didn't cut them out with a cookie cutter, she used a knife and cut them in squares.  I had to adapt Mamaw's recipe because her measurements were a little different.  Butter the size of a walnut.  Fist full of flour.  I took her recipe and baked the tea cakes several times adjusting the measurements to fit.  This is a true Southern recipe.  I loved these cookies.


Mamaw's Tea Cakes


1 cup of butter
2 cups of sugar
3 eggs
1 tsp. of vanilla
5 cups of flour
2 tsp. of baking powder
1 tsp. of baking soda
1/4 tsp. of salt.
1 cup of buttermilk


Preheat oven at 350 degrees.


In a mixing bowl cream together butter and sugar.  Add eggs one at a time beating well after each addition.  Beat in vanilla.  Combine dry ingredients; add to butter mixture alternatively with buttermilk.  Cover and refrigerate for one hour.  On a lightly flour surface roll out into 1/4 inch. Cut out in shapes with a cookie cutter or do like Mamaw and cut into squares.  Place one inch apart on a cookie sheet.  Bake 350 degrees for 10 minutes or until lightly brown.  Remove to a rack and cool.


Some people like to put icing on these cookies.  This is the icing recipe that I use.


1/2 cup of butter, softened
4 cups of confectioner's sugar
1 tsp. of vanilla
2 Tblsp. of Milk
Food coloring(choose the color to fit the occassion)


Cream together Butter, vanilla, and sugar.  Add milk one Tablespoon at a time until spreading consistence.  Add color right before icing the cookies.  Make sure the cookies are cooled before icing.


Mamaw never iced these cookies.  We loved them so.  She didn't need to fancy them up.  Mom did iced them.  She loved making things fancy.  Please enjoy these and think of my mom and grandmom.


Another recipe for cookies that my sister made a lot was chocolate chip cookies.  She used the recipe on the chocolate chip package.  


Toll House Cookies


2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
2 large eggs
2 cups of chocolate chips(12 oz. pkg.)
1 cup chopped pecans(we did not always use pecans.  just depended on whether pecans were in the freezer or not)


Preheat oven at 375 degrees


Combine flour, baking soda and salt.  Beat butter, sugars, and vanilla in a larger mixer until creamy.  Add eggs one at a time beating well after each addition.  Gradually add in flour mixture.  Stir in chips and pecans. Drop by the rounded tablespoon on a greased cookie sheet.  Bake for 9 to 11 minutes or until golden brown.  Cool for 2 minutes on a rake.  


Please enjoy these recipes.   I know your kids will love them.  

Daddy's Favorite Pie

Took some flowers to my Daddy's  and Mother's grave yesterday which made me think about them.  Daddy would have been 91 years old on May 15th if he had lived.  He was a big man-- 6ft. 2 in., but his heart was as big as he was.  Daddy was sweet and kind and loved to talk.  At the end of his life he had Alzheimer's so he lost his ability to communicate with others.  I am sure he hated that  most of all.  Daddy was also the finest Christian I have ever known.  He was one that read the Bible and lived by the Words.  Another thing that Alzheimer's took from him was his ability to pray.  He loved to pray and he did a great job of it.

The very first thing I ever cooked was for daddy.  I wanted to surprise him with coconut cream pie which was his favorite.  So I found the recipe and I attempted to make my daddy's favorite dessert.  OOPS!! It was terrible.  I scorched the milk and of course the pie was terrible.  However, my sweet daddy ate his piece without ever saying a word.  When I tasted it, I cried this is awful!!! WHy didn't you tell me?  He laughed and said this is the best pie I have ever had because you made it.  He ate the rest of the pie when no one else in the family would touch it.  Now that is a sweet man!!!

Below is his favorite pie done the correct way.

Coconut Cream Pie

Ingredients

·         2/3 cup sugar

·         1/4 cup cornstarch

·         1/4 teaspoon salt

·         2 cups milk

·         3 egg yolks, lightly beaten

·         1 cup flaked coconut, finely chopped

·         2 tablespoons butter

·         1/2 teaspoon vanilla extract

·         1 (9 inch) pastry shell, baked

·         MERINGUE:

·         3 egg whites

·         1/4 teaspoon cream of tartar

·         6 tablespoons sugar

·         1/2 cup flaked coconut

Directions

1.     In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

2.     For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.

3.     Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Mother's Day Menu

I fixed lunch for my mother in law Sunday.  We had grilled chicken breast which my husband fixed.  Along with it we had loaded mashed potatoes, asparagus with cheese sauce, stuffed mushrooms, and lemon meringue pie. I tried to fix things I knew that Melba would like.  I told her I wanted to fix her favorite pie but didn't know what it was.  She laughed and said she liked them all.  I fixed Lemon meringue because that is one of Bobby's favorites.  I hope you enjoy these recipes.  I would have loved to fixed Mother's Day lunch for mom.  She like special things.

Loaded Mashed Potatoes

                5 lbs. potatoes, peeled and cubed(I was in hurry so I used frozen mashed potatoes.)

                3/4 cup sour cream

                1/2 cup milk

                3 tbsp. of butter(I used margarine)

                Salt and pepper to taste

                1/2 lb of bacon, cooked and crumbled

                3 cups of shredded cheddar cheese

                3 green onions, sliced

     Place potatoes in water, bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until tender.  Drain and place in a large bowl.  Add the sour cream, milk, butter, salt and pepper. t  Beat on medium-low speed until light and fluffy.  Stir in 2 cups of cheese, bacon, and onions.  Transfer to a greased 3 qt.  baking dish.  Top with remaining cheese.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.  I made the casserole the night before and heated it on Sunday.  

Mouth Watering Stuffed Mushrooms

                            12 whole fresh mushrooms               1/4 cup grated Parmesan Cheese

                            1 tbsp. vegetable oil                          1/4 tsp ground black pepper

                            1 tbsp.  minced garlic                        1/4 tsp onion powder

                            1 (8 oz. ) pkg. of cream cheese          1/4 tsp ground cayenne pepper

     Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.  Clean mushrooms with a damp paper towel.  Carefully break off stems.  Chop stems extremely fine discarding tough ends of stems.  Heat oil in a large skillet over medium heat.  Add garlic and chopped mushroom stems to skillet.  Fry until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool.

When Garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.  Mixture should be very thick.  Using a little spoon, fill each mushroom cap with a generous amount of stuffing.  Arrange the mushroom caps on prepared cookie sheet.  Bake for 20 minutes in the preheated oven or until the mushrooms are piping hot and liquid starts to form under caps.  

Asparagus with Cheese Sauce

                            2 lbs of fresh asparagus (I used steamed asparagus from the freezer)

                            4 hard cooked eggs, thinly sliced

                            2 tbsp. butter(margarine)

                            2 tbsp. flour

                            1 1/2 cup milk

                            1/2 tsp. salt

                            1/8 tsp. cayenne pepper

                            1/2 c grated sharp cheddar cheese

                            1/2 c. seasoned dry bread crumbs

     Clean, wash very well, asparagus spears, discarding the very tough ends.  Boil spears in salted water or steamer until tender.  Drain asparagus and arrange in a greased, shallow baking dish.  Arrange egg slices on top.  Preheat oven to 350 degrees.  Melt the butter and blend in the flour, then stir in milk gradually and bring to a rolling boil.  Add the salt, cayenne pepper and cheese, stir until cheese melts.  Pour over eggs and asparagus.  Sprinkle all the seasoned bread crumbs and bake for approximately 20 minutes.

Lemon Meringue Pie

                           4 egg yolks(reserve whites for the meringue)

                           1/3 cup cornstarch

                           1 1/2 cups water

                           1 1/3 cups sugar

                           1/4 tsp. salt

                           3 tbsp. of butter(margarine)

                           1/2 cup of lemon juice

                           1 tbsp. finely grated lemon peel

                           1 (9 inch) pre-baked pie shell

                           Meringue topping.

     Preheat oven to 375 degrees.  Whisk egg yolks in medium size mixing bowl and set aside.  In a medium saucepan, combine cornstarch, water, sugar, and salt.  Whisk to combine.  Turn heat on medium and, stirring frequently, bring mixture to a boil.  Boil for 1 minute.  Remove from heat and gradually, whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.  Return egg mixture to a saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute.  Remove from heat and gently stir in butter, lemon juice, and zest until well combined.  Pour mixture into pie shell and top with meringue while filling is still hot.  Make sure meringue completely covers filling and that it goes right up to the edge of the crust.  Bake for 10 to 12 minutes or until meringue is golden brown.  Remove from oven and cool on a wire rack.  Make sure pie is cooled before slicing.

 Meringue topping

                         4 egg whites

                         Pinch of cream of tarter

                         2 tbsp. of sugar per egg whites(8 tbsp.)

Place egg whites and cream of tartar in the bowl of a stand mixer.  Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form. Top on Lemon filling.   

Blueberry Pancakes

Got up this morning and made Blueberry pancakes for Bobby for breakfast.  I had sausage.  I cannot have pancakes or syrup until I loose 50 more pounds.  Blueberries are supposed to be good for the brain.  Our Blueberry bushes are loaded with tiny tiny blueberries.  I think I am going to have loads of blueberries this year.

Blueberry Pancakes

              1 cup of Bisquick

              1 egg

              1/2 cup of milk

              1/2 cup of blueberries(fresh or frozen)

Measure one cup of Bisquick into a bowl.  Measure out the milk in a cup and add one egg.  Beat the egg and milk together until well blended.  Add milk and egg to bisquick and stir until moisten.  Fold in blueberries.  Spoon into a hot skillet or griddle and bake.   Makes 10 pancakes.This depends on the size of pancakes.

My Famous Cheese Straws

Today I have to make a batch of cheese straws.  I have been making cheese straws for a long time.  I almost know the recipe by heart.  I do check to make sure I haven't missed any ingredients.  I have become rather famous for my cheese straws because of Pilot Club.  I made them for one of my friends who was installed has governor of the district.  I had a throw down with the manager of the country club where she was installed.  He turned out to be a cousin of mine.  He said his were the best and he used Rice Crispies in his recipe so we had a throw down. I won hands down.  Then I was asked to bring them to the International Convention where some Yankees that had never had cheese straws were fascinated with the treat.  I was asked for my recipe from many of them. Then last summer I was asked to make cheese straws by everyone(or it seemed that way) that was getting married.  I did discover in doing this that the ingredients does make a difference.  Some of the ladies I told if you buy the ingredients then I will make them.  They would buy the cheapest cheese they could find and it was just not the same.  You need to buy good cheese and butter.  I always make cheese straws at Christmas time and I use Miss. State Cheese.  I do that because I am cheap.  Someone always gives us Miss. State Cheese.  IF you have never had State Cheese, then you are  missing out on a real treat.  It is the best cheese ever!!!!  


I have also destroyed many cookie press making cheese straws.  I have plastic cookie press that the thick dough of cheese pushed through the press causing the plastic pump to break. Bobby decided that he could build a better pump.  He took the tube and connected it to the pump of a caulking gun.  The only trouble with it is I have to hold the plastic tube into the gun.  We have not come up with a good way to hold it tight but someday I am sure he will figure it out or I will buy a metal cookie press.  


I hope you enjoy these southern treats as much as my family does.

Cheese Straws

This recipe is from the Mississippi Cookbook

1 lb of Margarine or Butter

1 lb of cheese(I use MS State cheese but sharp cheddar when I don’t have it)

1 tsp. of Red Pepper

5 cups of plain flour

Garlic Salt

Grate cheese.  Let margarine come to room temperature.  Mix cheese and margarine.  Add pepper and flour to margarine and cheese until well blended.  I put them in my cookie press and press out.  You can roll out and cut in strips.  Preheat oven at 350 degrees.  Bake straws for 15 minutes until golden brown.  While still hot sprinkle lightly with garlic salt.  Don’t go overboard on the garlic salt.  You just need a light sprinkle.  

Well Easter is over.  What did I fix at my house?  Well Ham of course.  I went to grocery store to get a boneless ham.  They are so easy to fix.  However, a small boneless ham was $15 so I checked out the bone in ham and my gosh it was only $8 for a 8 lb. ham so guess what I got.  To go with the ham I had deviled eggs, mac and cheese, green bean casserole, corn,rolls and a bunny cake.  I used frozen corn and rolls.  


Momma always made a bunny cake.  She was an artist and hers always looked great.  Mine however, looked a little weird.  I put the ears too low on the head but the kids liked it.   If you have never made a bunny cake it is easy.  Bake a two layer round cake (any flavor or recipe you want). I made a strawberry cake using a mix.  Then one layer is the round face.  The second layer you cut out two ears and the cake left is the bow tie for the bunny.  I use a corner of the round pans to make the ears even.  Place the ears and then the bow tie at the bottom.  Ice with white icing. Use jelly beans for the eyes, nose, and smile.  Mom always used coconut to make the cake to look furry but my grand-kids don't like coconut so I tinted the coconut green and put it around the cake to look like grass and placed tinted eggs around in the grass.  I would post a picture but I didn't think about it until most of the cake was gone.  OH WELL!!


Below is the recipes for deviled eggs, mac and cheese, and green bean casserole.  Enjoy as you try these.  These a common recipes.  Nothing special just things I got from Momma.

Deviled Eggs

8 boiled eggs      

1 cup chopped sweet pickles(homemade) 

Mayonnaise

Place 8 eggs in pan of water that covers the eggs.  Place lid on pan and bring water to boil.  Cut off the heat and leave in hot water for 15 minutes.  These eggs will always be hard boiled if you do this.  Take out of hot water and run cold water over the eggs.  They will peel easier this way.  Then let eggs completely cool.  Cut eggs in half length wise.  Put egg yolks in a bowl leaving whites empty.  Mash up egg yolks with a fork.  Add chopped pickles and mayonnaise. The size of the yolk will depend on the amount of Mayo.  I add a tablespoon at a time and mix until smooth.  Adding more as needed. Then place about heaping teaspoon of yolk mixture in each egg white. Momma never put mustard in her deviled eggs.  She loved mayo.  To make it look fancy she would sprinkle papkrica over each egg. 

Mac and Cheese(Got this recipe from Allrecipe.com)

8 ounces elbow macaroni
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 cup shredded Cheddar cheese
8 ounces cubed processed cheese food
Directions


In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.

Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

Green Bean Casserole

           2 cans of French cut Green Beans

           1 can of cream of Mushroom soup

           1 can of French Fried Onion Rings

Drain Green Beans.  Pour into a casserole dish.  Empty can of Soup into green beans.  Mix together. Place in a 350 oven and bake 30 minutes.  Right before serving empty a can of onion rings on top of casserole and heat for 10 minutes.  

  

       

  

Today's recipe was a request from my sister in law.  I found this recipe in Mississippi Cook Book that I got as a wedding present many long years ago.  If you know me you know that I am over weight while my husband is a skinny minny.  I have always looked for ways to bring down my calorie intake and this chicken is baked rather than fried so I thought it would help.  The problem is this is so good that I overeat.  Another story about this chicken recipe is we were planning a family picnic at my house and I told a cousin that I was fixing chicken strips and she said, " let me bring the chicken strips.  The ones that I get from Walmart are so good." Well I said laughing, "you can bring your Walmart chicken strips but mine are better!! and I am fixing mine."  She was trying to save me some work but cooking is not work for me but relaxation.  Below is the Chicken recipe that I use.  

Chicken Supreme

Ingredients

1 cup  sour cream

1/4 cup lemon juice

1 teaspoon celery salt

1 teaspoon paprika

2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

4 garlic cloves, minced

6 (4-ounce) skinned, boned chicken breast halves(or use Chicken strips)

3/4 cup dry breadcrumbs

3 tablespoons of shortening

3 tablespoons stick margarine, melted

1/4 cup chopped fresh parsley

Preparation

Combine first 8 ingredients in a large bowl. Add chicken.  Make sure each piece of chicken is covered with the mixture in the bowl. Cover and marinate in refrigerator overnight.

Preheat oven to 325°. 

Remove chicken from bowl.  You will discard the marinade.  This is very messy but I just get my hands right in.  As I remove each chicken piece I drop it into the breadcrumbs in a shallow dish. Dredge the chicken in breadcrumbs. Place the chicken in a 13 x 9-inch baking dish coated with cooking spray. Melt shortening and margarine.  Mix together. Drizzle half margarine mixture over chicken, and bake at 325° for 30 minutes. Pour the rest of the margarine mixture over chicken and bake for an additional 15 minutes or until done. Sprinkle chicken with chopped parsley.(I leave this off because my family does not like "green stuff" on their chicken.  They are so silly.)

I hope you will enjoy this as much as my family enjoys it.

Hostess for a club meesting.

Tonight I am hostess for a club meeting that meets in someone's home.  The other hostess has cheese straws, party mix, and the dinnerware.  I looked for a recipe of something special for this meeting and decide on Pecan Pie Surprise Bars.  I think I am also going to fix chicken salad in Fillo shells.

Pecan Pie Surprise Bars

Base: 1 box of Yellow Cake Mix

1/3 margarine, softened

1 egg

Directions: Heat oven to 350 degrees.  Grease a 13 X 11 pan.  Reserve 2/3 cup of cake mix.  In a large bowl mix together the cake mix, margarine, and 1 egg.  Beat on low speed until mixture is well blended.  Press in bottom of the pan.  Bake at 350 degrees for 15 to 20 minutes.

Filling:  Reserved 2/3 cup of Cake Mix

1/2 cup firmly packed brown sugar

1 1/2 cups dark corn syrup

1 tsp. of vanilla

3 eggs

1 cup of chopped pecans

Directions:  In a large bowl. combine reserved 2/3 cup Cake Mix, Brown sugar, Corn syrup, Vanilla, and 3 eggs.  Beat on low speed until moistened.  Beat 1 minute at medium speed until well blended.

Remove pan from oven and pour filling over warm base.  Sprinkle with pecans.  Return to the oven. Bake an additional 30 to 35 minutes or until filling is set.  Cool 1 1/2 hours or until completely cooled.  Cut into bars.  Store in refrigerator. Makes 36 bars.

Chicken Salad

Meat from boiled chicken

2 boiled eggs

1 cup of sweet pickles

1/2 cup pecans

Mayonaise

Remove Chicken from bones and grind in a food chopper.  Chop eggs, pickles, and Pecans.  Add to meat.  Add mayonaise  and mix until smooth.  Place a tablespoon of mixture in Fillo cups.  Depending on the size of the chicken will be the amount of chicken mixture.