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Monday, February 28, 2011

Cream Cheese Danish

This past Friday, I provided a food spread for Good Taste Magazine and I want to share with you my menu for a Spring Brunch:  Homemade Biscuits, Quiche, Cream Cheese Danish, Country Ham, Fresh Strawberries, Cheese Krispies, Toasted Pecans, and Granny Smith Apples with Brickle Dip. I made an Amond Slush for the drink.  Brian McDonald from Wiregrass Living Magazine was the photographer for the photo shoot.  Everyone always comments on the quality of the pictures that are seen in Wiregrass Living Magazine and they are all taken by Brian.  I can't wait to see the pictures that he took of the dishes that I prepared.

The Cream Cheese Danish is easy and delicious.  You can serve it for breakfast, a dessert, or a Spring Brunch.  Phillip did not remember me making this for us some time ago but sure did like it this time.  The cream cheese just oozes out when you cut into a square of the danish.  You can already taste it, can't you?!

                                                       Cream Cheese Danish

2 pkg. refrigerated crescent rolls
2 - 8 oz. pkgs. Philadelphia Cream Cheese
3/4 cup sugar
1 egg yolk
1 tsp. vanilla
1 egg white

Glaze:
1 Tbsp. melted margarine
1 tsp. vanilla
1 cup powdered sugar
milk

Spray a 9 X 13 baking dish with cooking spray.  Unroll and place one pkg. of crescent rolls in the baking dish.  Mix next 4 ingredients and spread on the rolls.  Unroll and place the second pkg. of rolls on top.  Brush with egg white.  Bake at 350 degrees for 25 min.

Mix melted margarine, vanilla, and powdered sugar.  Then add enough milk to make spreadable and spread over danish. 

Friday, February 25, 2011

Watergate Salad

My sister, Debra, has a unique story involving Watergate Salad.  She was going to Wallace College in Dothan and had to do a demonstrative speech for a Speech Class.  She chose to prepare Watergate Salad.  She talked about the recipe as she prepared the Watergate Salad.  After the presentation, she gave everyone in the class a sample to try.  She got an A from her teacher, too!  

                                                             Watergate Salad

1 16 oz. crushed pineapple
2 pkgs. pistachio pudding
1 large Cool Whip
1 cup miniature marshmallows
1 cup chopped pecans

In a large bowl, stir together pineapple with juice and pistachio pudding.  Add Cool Whip.  Stir thoroughly.  Add marshmallows and pecans.  Stir to blend all together.  Refrigerate. 

Thursday, February 24, 2011

Cheese Krispies

I first made Cheese Krispies for my sister-in-laws wedding reception in Atlanta.  I attended a wedding this past weekend and they were served at their reception, too.  I will be making them this week for a food spread that I will be doing for Good Taste Magazine.  I have a photo shoot on Friday and will be preparing a Spring Brunch.  They will be publishing pictures of the dishes that I prepare as well as publishing the recipes and my blog site, mycookingmemories.com 
I can hardly contain my excitement about all of this!  I think my friend, Barbara, is as excited as I am and I know she will help Phillip and I to eat the food spread after the photos have been taken.  That's what friends are for!

                                                           Cheese Krispies

3 cups shredded Sharp Cheddar Cheese
2 cups plain flour
2 sticks of butter, melted
dash of salt
3/4 tsp. red pepper
2 cups Rice Krispies Cereal

Sprinkle flour on the cheese and then pour the melted butter on next.  Add salt and red pepper.  Add Rice Krispies to this mixture and knead together by hand until well blended.  Roll into marble size pieces and place on an ungreased cookie sheet.  Flatten with a fork.  Bake at 300 degrees for 30 min.

Wednesday, February 23, 2011

Fresh Strawberries with Fruit Dip

I took a break from blogging and again went in search of spring.  From last week to this week, there are changes to see.  The nectarine, peach, pear, and mayhaw trees all had a few buds just beginning to open.  The daffodils that I incorrectly called jonquils last week have big yellow blooms.  One of the Japanese magnolias had buds that were beginning to crack open with a pink bloom.  It was warm enough to wear shorts and I know that will not be the norm in a few more days but I can sure enjoy this much needed reprieve from winter for now!

We enjoyed sweet juicy strawberries grown in Plant City, Florida a couple of weeks ago that I had found at our local Winn Dixie in Dothan.  I only had to wash them and they were ready to eat.  No sugar was needed to sweeten them.  

                                                            Fruit Dip

8 oz. Philadelphia Cream Cheese
1 box powdered sugar
1 tsp. almond extract

Whip all together.  Refrigerate.

Serve with fresh strawberries.

 

Tuesday, February 22, 2011

Peanut Butter Cookie Pie

My job took me to our Eufaula clinic several years ago and the staff was celebrating Employee Appreciation Day.  Starla, the nurse mgr., had prepared desserts for the staff and the Peanut Butter Cookie Pie was delightful.  A peanut butter cookie for the crust ... yum! I love getting new recipes and always look forward to sharing them with my family.  You can bet this was the dessert that I took to Mom & Dad's for everyone to try and it was a winner!  Surprise your family with a Peanut Butter Cookie Pie. 

                                                        Peanut Butter Cookie Pie

8 oz. Cool Whip
Betty Crocker Peanut Butter Cookie Mix
8 oz. Philadelphia Cream Cheese, room temperature
2/3 cup sugar
2/3 cup packed brown sugar
1/2 cup creamy peanut butter
1 Tbsp. vanilla extract

Prepare cookie mix as directed.

Heat oven to 350 degrees.  Coat a 9 inch pie plate with non-stick cooking spray. 

Place cookie dough in center of pie plate.  Using your hands, work with the dough to cover the bottom and sides of the pie plate.  Do not press the dough over the rim of the pie plate.  Bake at 350 degrees for 18 to 20 min.  Remove from the oven and press down center slightly.  Cool completely.

In a large bowl, blend together the cream cheese and both sugars until smooth.  Add peanut butter and vanilla.  Fold in Cool Whip until no streaks remain.  Spoon peanut butter filling into cooled crust.  Refrigerate at least one hour.  You may top with crushed peanuts or drizzle chocolate over pie. 

This pie is very rich and you may wish to serve small slices  ... or not!

Monday, February 21, 2011

Chicken Tetrazinni

George Ann and her husband, Merrell, invited Phillip and I over for supper when we were in a young couples Sunday School class in the late 70's.  George Ann had prepared Chicken Tetrazinni, Garlic Bread, and a Blackberry Cobbler.  The supper was delicious and we came home with a new recipe.  Phillip loves Chicken Tetrazinni and always enjoys the leftovers.

                                                           Chicken Tetrazinni 

3 Tbsp. butter
1 large onion, chopped
1 bellpepper, chopped
3 large chicken breasts
1 1/2 cups chicken broth
2 cans cream of mushroom soup
1 12 oz. pkg. angel hair pasta
Velveeta Cheese slices

Saute onion and bellpepper in melted butter.  Boil chicken until done.  Allow chicken to cool and then shred chicken into small pieces.  Cook angel hair pasta, according to pkg. directions, and then drain in colander.  Combine all ingredients, except for cheese slices, in a large bowl.  Pour into a large pyrex dish. 

Bake at 350 degrees for 20 - 30 min.

After baking for 20 min., add cheese slices on top.  I add enough slices to cover the entire top.

Friday, February 18, 2011

Sausage Cheese Balls

This recipe goes back to our newlywed days when we were in a young married couples class in Sunday School at Cloverdale Baptist in Dothan.  If one of us had a new recipe, we soon all had the new recipe and were eager to try it out.  One of the funniest memories that I have was that at a church picnic almost all of the ladies in our young couples class brought a meat loaf to the picnic.  I guess it was the most recent thing that we had all learned to cook!  The sausage cheese balls are delicious for breakfast or a finger food for a party.

                                                                Sausage Cheese Balls

2 cups Bisquick
1 lb. sausage, uncooked
2 cups Mild Cheddar Cheese, shredded
3 or 4 Tbsp. of water

Using your hands, mix together the Bisquick, cheese, and crumbled sausage in a large bowl.  Add water and make a soft dough.  Roll into small balls.  Place on a cookie sheet.   Bake at 375 degrees for 20 to 25 minutes

Thursday, February 17, 2011

Apples with Brickle Dip

I post my blogs for the week on Saturday or Sunday and before I posted this recipe on Sunday, I took a break and went outside in search of spring.  I got in my yellow golf cart and took off to our fruit orchard.  I did find peach trees and mayhaw trees with tiny buds.  I found jonquils up with yellow buds at the edge of the woods.  I came back in our yard and saw tiny buds on both of our Japanese magnolias.  Yes, spring will eventually come and after our cold, dreary winter, we are ready!

Apples with Brickle Dip is such a yummy combination.   The tartness of the apple with the sweetness of the brickle dip is delightful.  I have made this for couple of  wedding receptions as well as for Christmas.  It makes a tasty snack, too.

Apples 

6 Granny Smith apples - cored and sliced
Soak in pineapple juice overnight in the refrigerator.

Brickle Dip

8 oz. Philadelphia Cream Cheese, room temperature
3/4 cup brown sugar
1/2 cup sugar
1 tsp. vanilla
1 pkg. Brickle Bits (6 or 8 oz. pkg.)

With mixer, whip together cream cheese, sugars, and vanilla.  Stir in brickle bits. 
Cover and place in the refrigerator.

Serve the Brickle Dip with the sliced apples.

Wednesday, February 16, 2011

Macaroni & Cheese

This is my Mother's recipe for Macaroni & Cheese.  Her son-in-laws, Phillip & Bob,  especially look forward to having this at our family get-togethers in Tallahassee.   The rest of the family loves it, too.   Who can resist layers of cheese & pasta?  It's another comfort food that our family has enjoyed for many years.  I hope your family will like it, too.

                                                  Macaroni & Cheese 

1/2 bag of elbow macaroni
1 egg, beaten
1 tsp. salt
1 tsp. pepper
Sharp Cheddar Cheese, shredded
Velveeta Cheese slices
milk

Bring water to a boil and then add macaroni and salt.  Cook for 7 minutes and then drain in a colander.   You can place the macaroni back in boiler that it has just cooked in and add pepper and beaten egg.  Stir together quickly.  Place a layer of macaroni in the bottom of a casserole dish that has been sprayed with Pam Spray.  Add a layer of shredded Sharp Cheddar cheese and a layer of Velveeta Cheese slices.  Pour enough milk to bring it to the level of the Velveeta Cheese slices.  Add another layer of macaroni and then cheeses.  You will want to have a total of 3 layers of macaroni and cheeses.  

Bake at 350 degrees for 40 minutes.    You will want to  watch closely near the end of cook time, so that the top layer of cheese does not scorch.   

Tuesday, February 15, 2011

Butter Yummy Cake

The recipe for Butter Yummy Cake was given to me by my bestest friend in the whole wide world, George Ann.  We were both newlyweds and building our recipe boxes.  My first bite of Butter Yummy Cake was a butter/sugar delight!  Over the years, I have seen this recipe called by several names - Gooey Cake, Chess Squares, and Crunch Cake, to name a few.  Regardless of what you choose to call it, you will certainly want a piece and if you're like my daddy, you'll want a glass of milk with it, too.

                                                            Butter Yummy Cake

1 box Yellow Cake Mix, Butter Recipe
(1) 8 oz. Philadelphia Cream Cheese, room temperature
1/2 cup melted butter
1 box of powdered sugar, sifted
3 eggs
1 tsp. vanilla

Combine cake mix, melted butter, and 1 egg.  Press into the bottom of a 9 X 13 in. baking dish. 

Beat softened cream cheese, powdered sugar, 2 eggs, and vanilla with a mixer until well blended.  Pour over cake mixture.

Bake at 350 degrees for 30 min.

Monday, February 14, 2011

Lasagna

My sister, Debra, began making Lasagna for her husband, Bob, shortly after they had married in 1977 and they always talked about how wonderful it was. She gave me her recipe and I was quite intimidated by it.  I think handling the hot lasagna pasta and organizing the layers scared me as a beginner cook but after making it the first time, the intimidation was gone.  My sister even makes Lasagne for her family for New Year's Day but I am too much of a southern girl with traditions  to not have blackeye peas and turnips!  I can sure recommend the Lasagne recipe for Valentine's Day!  Thanks, Sister, for a delicious Lasagna recipe.

                                                            Lasagna

2 lb. ground chuck                                                        1 medium onion, chopped
(1) 2 lb. 13 oz. Ragu Traditional Sauce                       1 box Lasagna pasta
1/2 cup water                                                                1 1b. Ricotta Cheese
1 tsp. salt                                                                      (1) 13 oz. Mozzarella Cheese
1 tsp. sugar                                                                   Parmesan Cheese
1 Tbsp. garlic powder
1 Tbsp. oregano

Brown ground chuck with chopped onion.  Drain meat.  Add all of the above, except for pasta and cheeses.  Simmer for 30 minutes.  Cook lasagna pasta according to box directions.  Drain pasta in a colander and allow to slightly cool.  Put enough meat sauce to cover the bottom of a large casserole dish.  Next, lay 3 strips of pasta and then another layer of meat sauce.  Next add each of your 3 cheeses.  I sprinkle a layer of Mozzarella Cheese, spoon a 1/2 Tbsp. of Ricotta Cheese for every square of Lasagna that I think I will be serving, and sprinkle a layer of Parmesan Cheese.  You will continue this process until you have 3 layers.  Bake at 350 degrees for 45 minutes.  You do not want your top layer of cheese to overcook, so you will need to take a peek at the lasanga before the baking time expires.  Enjoy with Homemade Bread or a Garlic Bread Loaf.

                                                    Happy Valentine's Day!

Saturday, February 12, 2011

Valentine Brownie

I bought a 9 inch heart shaped cake pan a long time to make Valentine treats for Phillip and Brent.  We always have a Betty Crocker Supreme Brownie mix at our house, so this is what I would make for them in the heart shaped pan.  I would follow the box directions for the brownie.  After baking, I would remove the brownie from the pan and place it on a doilie on a plate and allow it to cool.  I would then place a heart shaped doilie on top of the brownie.  I would carefully sprinkle powdered sugar on top of the heart shaped doilie.  Next, carefully remove the doilie.  The powdered sugar will leave the intricate design of the doilie on the brownie.  

Very simple.  Very sweet.

                                                HAPPY VALENTINES DAY!

Friday, February 11, 2011

Potato Salad

We especially like to eat our potato salad right after it is made.  It is usually still warm.  I don't even have a recipe in my recipe book for my potato salad.  I always just add what I want to it when I cook it.  I always use the same ingredients but the quantity may differ.  It's not my mother's recipe or my mother-in-law's recipe.  It's my recipe!

                                                                    Potato Salad

5 medium Russet potatoes, peeled & cubed                       4 Tbsp. Hellman's Mayonnaise
1 small onion, chopped                                                          1 Tbsp. mustard
1/3 cup sweet pickles                                                             salt
2 hard-boiled eggs, chopped                                                  pepper

Peel the potatoes, wash, cube, and then place in a large boiler.  Cover the potatoes with water.  Add 1 tsp. salt.  Cook on medium high for 30 min.  Check to see if they are done.  If not, cook a little longer.  When done, pour into colander to drain.  You may use the boiler that the potatoes cooked in for mixing the potato salad.  Pour the potatoes into the large boiler.  Add the chopped onion, eggs, and pickles.  Add mayonnaise, mustard, salt, and pepper.   Stir all together until well blended.  I like a creamy consistency and I vary on the amount of mayonnaise that I use in order to get this consistency.  The pickles that I use in my potato salad are crystallized sweet pickles that I make each summer.  This is a recipe that you can change in whatever way that you would like in order for you and your family to enjoy it. 

Pour the potato salad into a lovely bowl, place on your dinner table, and enjoy.

Thursday, February 10, 2011

Butterbeans

Phillip used to grow our butterbeans and peas but now we purchase them from a local produce stand, Wells Produce, which is very convenient to our home.  We always try to get the first picking of the butterbeans and peas when the season begins.  We like for them to be young and tender.  The butterbeans and peas that we buy have already been shelled, so we bring them home and prepare them for the freezer.  I first wash them thoroughly to remove any dirt or trash that may have gotten on them during the shelling process.  I place them in a large pot and cover them with water.  I place them on the stove and turn the heat up to high.  Once they come to a rolling boil, I remove them from the heat and pour them into a colander to drain the water.  I then place them into my sink that already has cold water with ice in it.  This cools the butterbeans or peas quickly and then I place them into pint bags.  I finish filling the bags with cold water and then seal the bag.  They are ready for the freezer and will be available for cooking whenever we'd like to have them.

When I am ready to cook a bag of butterbeans, I remove a bag from the freezer.  I place the frozen butterbeans that I have removed from the bag into a boiler and then fill the boiler half full of water.  I add a tsp. of salt and 2 Tbsp. of Mazola corn oil.  I bring the butterbeans to a boil and then cook for 40 min.  They are just done and not overcooked. 

Everybody seasons their butterbeans and peas to their preference.  My granny used white meat, my mother used ham hocks, and my mother-in-law used bacon drippings.  I have used ham hocks and bacon drippings but now prefer the corn oil. 

Wednesday, February 9, 2011

Conestoga Rolls

I was given this recipe over 25 years ago.  I was told that these rolls were like the ones served at Conestoga Steakhouse in Dothan and thus were called Conestoga Rolls.  It's a simple yeast roll recipe.  They are cooked in a muffin tin, so you can cook whatever number of rolls that you need.  The rest of the dough can be stored in a covered container and kept in the refrigerator for up to two weeks.  You can have yeast rolls at several meals over the two week period.

                                                            Conestoga Rolls

2 cups warm water                                                               1 pkg. dry yeast
1/4 cup sugar                                                                        1 egg, beaten
4 cups self-rising flour                                                         3/4 cup Crisco oil

Stir together sugar, flour, and yeast.  Add water  and stir well.  Then add egg & oil and stir until well blended. 

Pour into a greased muffin tin, filling about 1/2 full.  Bake at 450 for 10 - 12 min. 
Your oven temp may differ from mine, so check on the rolls after 8 min. of baking.

This recipe makes 3 dozen rolls


                                                            

Tuesday, February 8, 2011

Yam Patty Wraps

I don't know where this recipe originated but I first was told about it a couple of years ago.  I do know that several ladies from New Freedom Church in Webb were preparing it and receiving praise from everyone who was fortunate enough to get a bite.  I was not given a name for the recipe when I received it, so I have named it Yam Patty Wraps.  It's delicious any time of the year but I first made it for my family for Thanksgiving. 

                                                          Yam Patty Wraps

Yam Patties                                                         2 cups sugar
Grand's Flaky Biscuits                                       2 Tbsp. Karo Syrup
1 stick butter                                                       cinnamon
2 1/2 cups water

Bring butter, water, sugar, and syrup to a boil.  Boil for 18 min.

Remove biscuits from container and separate.  Take each biscuit and pull apart and you will have two biscuit halves.  Take each biscuit half  and flatten.  You can flatten the biscuit with your hands.  Cut each yam patty in half lengthwise.  Put a yam half on the flattened biscuit.  Wrap the biscuit around the yam patty.  Place in a large pyrex dish that has been sprayed with Pam.  Continue this process until you have all of the biscuits wrapped around a yam patty and placed in the pyrex dish. 

Pour boiling mixture over the biscuits.  Sprinkle the biscuits with cinnamon. 

Bake at 400 degrees for 45 min. 

I like to use Watkins Cinnamon when I bake.  Wal-Mart now has Watkins spices and flavors. 

I had no idea I was preparing such a delicious dish when I tried this recipe.   I think you will also be delighted with Yam Patty Wraps.

Monday, February 7, 2011

Smoked Pork Chops

I have baked a lot of hams over the years but we now prefer smoked pork chops.  We buy our smoked pork chops at Jones Meats in Climax, Georgia.  We buy the whole smoked loin and have the smoked pork chops cut 3/4 inch thick.  We had gone to Jones Meats several times to buy smoked ham sausage and while waiting for our order it was always interesting to see what everyone else was purchasing.  The butcher would always bring out a single steak or pork chop, depending on what the customer had ordered, to let them see the thickness of the meat that they had requested.  After seeing a thick cut smoked pork chop that the butcher had brought out for a lady to see, I knew that it was something I wanted to go in my freezer!  The first time that we cooked several for us to eat, the taste of the pork chop was better than I had ever imagined it would  be. 

Your local grocery store meat market will have smoked pork chops.  I prefer the smoked pork chop with a bone rather than boneless. 

I place the frozen smoked pork chop in a single layer in a pyrex dish that has already been sprayed with Pam.  I cover the dish with the pork chops with aluminum foil.    The pork chops are baked at 300 degrees for 3 hours.  After baking for 2 1/2 hours,  I remove the aluminum foil and turn the pork chops over.  This allows both sides of the smoked pork chop to be browned in the juices of the meat.  Replace the aluminum foil and continue to bake for the remainder of cook time.  

If you want a very simple meal, you can make a smoked pork chop sandwich with fresh Sunbeam bread and mayonnaise.  Another delicious meal is to prepare potato salad and fried okra to go along with the smoked pork chop.  

Baking your meat at a low heat and over several hours is a great way to tenderize your meat, whether it is a roast, chicken, or smoked pork chop.  Remember low and slow.

Friday, February 4, 2011

Hashbrown Casserole

Cracker Barrel has always been a favorite place for us to have lunch and for me to shop, especially at Christmas.  Most of the time,  we order the country fried steak with white gravy.  One of our favorite side dishes there has always been Hashbrown Casserole.  This recipe is close to what they serve at Cracker Barrel.  My niece, Carey, always brings a Hashbrown Casserole to our family get togethers in Tallahassee and she always takes home an empty dish! 

                                                        Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup butter, melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup chopped onion
2 cups grated cheese
1 tsp. salt
1/4 tsp. pepper
Ritz crackers, one sleeve, crushed
1/4 cup melted butter

Defrost hashbrowns.

Combine the next 7 ingredients and stir together with hashbrowns.  Pour into a large casserole dish.  Spread crushed Ritz crackers for topping.  Pour melted butter on top of crackers. 

Cover with aluminum foil and bake at 350 degrees for about 40 min.

This makes a large casserole.  If you have leftovers, they are still delicious warmed over. 

Thursday, February 3, 2011

Oreo Ice Cream Dessert

When Brent was a teenager, he got hurt at school while playing wall ball.  He injured his forehead and required stitches as well as breaking his wrist.  His best friend's mom, Linda Mitchell, brought over Oreo Ice Cream Dessert to lift his spirits.  It not only lifted his spirits but delighted our taste buds!  This is a favorite dessert of ours to have during the summer months of the year. 

                                                         Oreo Ice Cream Dessert

Half-Gallon Blue Bell Vanilla Ice Cream, softened
Cool Whip, medium
Oreo Double Stuffed Cookies

Soften the ice cream in the refrigerator.  In a large bowl, combine the ice cream and cool whip with a mixer.  Add crumbled Oreo's and continue to mix.  Spread over pecan crust.  Cover with Press 'N Seal and then place in freezer for several hours or overnight. 

Pecan Crust

1 cup plain flour
1 cup chopped pecans
1 1/2 sticks margarine, melted

Mix above by hand and press into a large pyrex dish. 

Bake at 350 degrees for 25 min.  Allow to completely cool before adding ice cream mixture.

The aroma of the pecan crust cooking smells homey and makes you think of cookies baking.  This is a wonderful Sunday dessert but will be welcomed any day of the week!

Wednesday, February 2, 2011

Fried Okra

Phillip grows new potatoes, tomatoes, okra, squash, okra, and  peppers for my pepper jelly - bell pepper, jalapeno, cayenne, and sweet banana peppers in our garden.  Our fruit orchard produces blackberries, mayhaws, peaches, nectarines, pears, plums, apples, and figs.  The okra produces all summer long and into fall if we keep it cut every other day.  After we have cut a bucket of okra, I bring it inside and then wash all of it in cool water.   I cut off both ends of the okra and then cut the entire stem into bite size pieces.  I place the bite size pieces into a pint size zip-loc bag and then place it into the freezer.  When I get ready to cook okra, I remove a bag from the freezer and place in on the kitchen counter to thaw.  I pour the thawed okra into a colander and run cool water over it.  I allow it to drain well and then put it into a gallon size zip loc bag that I have already added a cup of Pollard's Fine White Corn Meal and 2 tsp. salt.  After closing the bag, I shake it well and it coats each piece of okra.  I fill an iron skillet about a third full of cooking oil and heat it to 300 degrees.  I use my hand to remove a couple of pieces of okra at the time and place in the hot cooking oil until the skillet is full of okra.  You do not want to overcook the okra.  You want to cook it until it's golden brown.  I lightly salt the okra after I have removed it from the hot oil and placed it on a platter.  

I was talked into trying okra by my bestest friend in the whole wide world, George Ann, when we were having lunch with friends at The Square Cafeteria at Porter Square Mall.  She told me to try a piece with ketschup.  She said it would remind me of fried oysters and she was right.   I like having fresh okra in my freezer that I can take out and cook whenever I want to.

Tuesday, February 1, 2011

Blueberry Delight

I don't know of an office lunch, church covered dish meal, or a family reunion that someone doesn't bring a Blueberry Delight.  It's always a crowd pleaser.  Phillip especially likes to see one in our refrigerator at home just for him. 

                                                              Blueberry Delight

1 cup plain flour
1 cup chopped pecans
1 1/2 sticks melted butter

Mix above and press into a large pyrex dish. 
Bake at 350 degrees for 25 min.  Allow to cool.

Topping:

1 box powdered sugar, sifted
l container Cool Whip
(1) 8 oz. pkg. Philadelphia Cream Cheese

Mix above and pour over crust.  Top with a can of blueberry pie filling.  Refrigerate overnight.

You may substitute your favorite pie filling for the blueberry pie filling.