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Wednesday, August 31, 2011

Fettuccine Alfredo

When I eat somewhere like Olive Garden, I always choose a creamy, alfredo sauce over a tomato sauce.  I also usually choose grilled shrimp to go with it.  This is an easy Fettuccine Alfredo that you can make for your family and enjoy at home.   Our son, Brent, loves Fettuccine Alfredo and when he makes it for his family he always grills chicken.  You do not have to cook a meat to go with it.  It's just fine as simple Fettuccine Alfredo, too.  Add breadsticks and call it a meal.

                                                      Fettuccine Alfredo

1 - 8 oz. pkg. Philadelphia Cream Cheese
1 cup (4 oz.) shredded Parmesan Cheese
1/2 cup butter or margarine
1 cup milk
8 oz. fettuccine, cooked, drained

Stir cream cheese, Parmesan cheese, butter, and milk in a large saucepan on low heat until smooth.

Add fettuccine; toss lightly.  Serve with additional Parmesan cheese, if desired.

                                                   

Tuesday, August 30, 2011

Salmon and Egg Scramble

My sister, Debra, is a follower and a critic of my blog.  She was there for all of the meals that our Mother cooked, too, but we sometimes have different memories.  She recently e-mailed me that my blog for Fig Preserves was not a favorite memory for her.  She said that she always hated to smell the figs cooking!  I have a feeling that she will not like today's blog either.   Mother, Daddy, and I loved to have Salmon and Egg Scramble for supper.  We would eat it with saltine crackers.  When I cook it at our house, I am the only one who eats it.  I don't mind.  There's plenty just for me!

Thanks, sister, for being supportive of everything that I do!

                                                        Salmon and Egg Scramble

2 - 6 oz. pkgs. Chicken of the Sea Pink Salmon, Skinless & Boneless
4 eggs
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. margarine

Stir together salmon, eggs, salt, and pepper.  Melt margarine in iron skillet.  Pour salmon mixture into skillet.  Cook over low heat and stir lightly until eggs are set.

                                                        

Monday, August 29, 2011

Italian Cream Cake

Italian Cream Cake has always been an elegant, rich cake and I was always in awe of whoever baked the cake that I was enjoying, whether it was a bakery or an individual.  When I found the recipe in Southern Living Magazine, I knew it would be the one that I would be baking.  I have always identified this cake with the holidays but truthfully I would never turn down a piece any time of the year!

                                                        Italian Cream Cake

1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 Tbsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 cup buttermilk
1 cup flaked coconut

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.  Add egg yolks, 1 at a time, beating until blended after each addition.  Add vanilla, beating until blended.  Combine flour, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Stir in coconut.  Beat egg whites until stiff peaks form, and fold into batter.  Pour batter into 3 greased and floured 9 inch round cake pans.  Bake at 350 degrees for 25 min. or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 min.; remove from pans and cool completely on wire racks.  Spread Nutty Cream Frosting between layers and on top and sides of cake.

Nutty Cream Cheese Frosting:

1 cup chopped pecans
1 - 8 oz. pkg. Philadelphia Cream Cheese, softened
1/2 cup butter or margarine, softened
1 Tbsp. vanilla extract
1 - 16 oz. pkg. powdered sugar, sifted

Bake chopped pecans in a shallow baking pan at 350 degrees, stirring occasionally 5 - 10 min. or until toasted.  Cool.  Beat cream cheese, butter, and vanilla at medium speed until creamy.  Add powdered sugar, beating at low speed until blended.  Beat frosting at high speed until smooth; stir in pecans.  Yield:  about 4 cups.  Garnishes:  Toasted pecans halves, chopped pecans.

Friday, August 26, 2011

Baked Pineapple

I had the nicest surprise when I got home yesterday.  The brunch food spread that I did for Good Taste Magazine was in the September/October 2011 edition that came in yesterday's mail.  The pictures and recipes were perfect.  The article mentions my blog, so I'm hoping to pick up some more followers.   Good Taste Magazine is now packaged with Wiregrass Living Magazine. 

Before the clinic where I work flooded, we were located next door to our physician's office.  The physician's office staff prepared lunch and they invited me to come over and eat with them.  One of the nurses, Carol, prepared Baked Pineapple for dessert.  All of the ingredients in this dessert blend together so well.  You will taste each of them and your taste buds will be so happy.  It is best when served right out of the oven. 

                                                          Baked Pineapple

1 - 20 oz. can pineapple chunks in unsweetened juice
1/2 cup sugar
3 Tbsp. flour
1 cup shredded sharp Cheddar cheese
1/4 cup butter, melted
1/2 cup Ritz cracker crumbs

Preheat oven to 350 degrees.  Drain pineapple reserving 3 Tbsp. juice.  In a small bowl, mix sugar and flour.  Slowly stir in reserved 3 Tbsp. pineapple juice and mix well. 

In a separate bowl, combine melted butter and cracker crumbs. 

In a greased 1 quart baking dish, layer pineapple, flour mixture, shredded cheese and top with cracker crumbs. 

Bake for 20 to 30 min. and serve hot.

Serves 4.

Thursday, August 25, 2011

Butter Baked Chicken

This is Phillip's creation and I didn't know if I would like it or not.  The Butter Baked Chicken has so much butter surrounding the chicken.  Well, I've been wrong before and now I request for him to make this from time to time for supper.  It's simply delicious and Paula Deen would be so proud of his creation!

                                                         Butter Baked Chicken

4 frozen chicken breasts
1 tsp. salt
1 tsp. pepper
2 sticks of butter

Place chicken breasts in baking dish.  Sprinkle chicken breasts with salt and pepper.  Place sliced pieces of butter on and around chicken breasts.  Cover with aluminum foil.  Bake at 350 degrees for 2 hrs. 

Serve with rice.  The butter that cooked with the chicken is delicious over the rice and the chicken.

Wednesday, August 24, 2011

Winterfield Brownies

My friend and co-worker, Renae, had baked the Winterfield Brownies one weekend and said that she had to share them with us to keep from eating all of them!  She said that someone at work had given the recipe to her and she didn't remember who it was but still had the handwritten recipe.  She brought the recipe along with the brownies.  We passed around the recipe until we found out whose writing it was.  Barbara, my friend and co-worker, recognized the writer of the recipe.  It was her mother, Peggy Jackson.  Mrs. Peggy is a well-known and accomplished artist and art teacher.  I asked Barbara if she remembered her mother baking these for her when she was little.   Barbara said that she didn't remember her mom baking the brownies for her children but said that she did make them for her grandchildren. 

We're glad that Mrs. Peggy shared her recipe for Winterfield Brownies with all of us.  I think you'll be glad I passed it along to you when you try one of these delicious brownies!

                                                  Winterfield Brownies

1 box Duncan Hines Devil's Food Cake Mix
1/2 cup butter or margarine
3 eggs
1 - 11 1/2 oz. pkg. Hershey's Milk Chocolate Chips
1 cup chopped pecans
1 - 8 oz. pkg. Philadelphia Cream Cheese, softened to room temperature
1 - 16 oz. box powdered sugar, sifted

Combine butter and 1 egg.  Add cake mix and mix well.  Pat into the bottom of a lightly greased 9 X 13 pan.  Sprinkle with chocolate chips and pecans.

Sift powdered sugar.  Combine cream cheese with 2 eggs and then add powdered sugar.  Spread cream cheese mixture over brownie layer. 

Bake in a preheated 350 degree oven for 40 min.

Cool brownies on a wire rack.  When completely cool, cut into squares.

Tuesday, August 23, 2011

Sausage Egg Casserole

My mother gave me a copy of Thymes Remembered published by the Junior League of Tallahassee, Inc. over 20 years ago and it has been a favorite recipe book for me.  I have also given Thymes Remembered as a gift.  The recipe book has suggested recipes for many special occasions as well as beautiful pictures.  Again, I enjoy a recipe book as much as I do a magazine. 

Sausage Egg Casserole is the first breakfast casserole that I learned to prepare and I found the recipe in Thymes Remembered.  I especially liked that you could prepare it the night before you wished to cook it.  I made it one Christmas Eve and we enjoyed it on Christmas morning. 

                                                        Sausage Egg Casserole

6 large eggs
2 cups milk
1 tsp. salt
6 slices thin bread
1 lb. bulk sausage, cooked and drained
1 1/2 cups shredded Colby or Longhorn cheese

Beat eggs, milk, and salt together.  Cube bread.  Combine bread and egg mixture.  Add cheese and cooked sausage.  Stir and pour into a greased 9 X 13 inch baking dish.  Cover and refrigerate overnight.

Bake in a preheated oven at 350 degrees for 45 min.

Monday, August 22, 2011

Nicholson's Farmhouse Peanut Butter Pie

I baked and sold Cream Cheese Pound Cakes and was comtemplating what else I might want to do in the line of baking.  I mentioned this to my sister, Debra, and she said that her friend, Sandy, who she worked with had turned her garage into a kitchen and baked for several restaurants in Tallahassee.  She said that she would ask Sandy if she had a recipe that she would share with me.  Sandy gave me her recipe for Peanut Butter Pie that she made for Nicholson's Farmhouse.  She asked me to not share it with anyone and I honored her request.  Nicholson's Farmhouse closed about ten years ago, so I feel sharing it now will be okay. 

Nicholson's Farmhouse was located in Havana, Florida.  It was the homestead of Paul Nicholson.  They moved a number of old homes to the location.  One home was the kitchen and another was a gift shop.  One home was the main dining area and the other three or four homes were dining areas, too.  Their specialty was marinated steaks.  It became a very popular place for those attending FSU football games in Tallahassee.  Over the years, there were many parties celebrated there.  There were weddings, Christmas parties, and even Legislature meetings.

Nicholson's Farmhouse Peanut Butter Pie is worthy of a blue ribbon and I guarantee your family will agree!  The recipe makes three pies, so you can share..........or not!

                                   Nicholson's Farmhouse Peanut Butter Pie

3 graham cracker pie crusts
1 stick margarine, room temperature
3 - 8 oz. pkgs. Philadelphia Cream Cheese, room temperature
1 1/2 cups Jif Creamy Peanut Butter 
3 cups Cool Whip
4 cups powdered sugar

Mix all of the above together and spread in pie crusts.

Topping: 

1 cup milk chocolate chips
2/3 cup half & half

Combine chips and half & half.  Melt in microwave.  It will take approx. 5 min., stirring after 2 1/2 min.  You want it to be slightly thick.  Spread on pies.

Refrigerate pies.

Friday, August 19, 2011

Sugared Peanuts

Sugared Peanuts are like potato chips.  You can't eat just one!  You will need to buy green peanuts and I buy mine at the same place that I get my pecans, Shute Pecan Co. in Dothan.  They are a lot less expensive than pecans.  Dothan is known as the Peanut Capital of the World.   We celebrate each fall with a National Peanut Festival.  This involves a fair, beauty pagaent, soap box derby race, recipe contest, greased pig scramble, demolition derby, musical entertainment, and fair food for everyone. 

The festival is held to honor the peanut growers and celebrate the harvest season.  Dates for this year are November 4 -13.  

                                                      Sugared Peanuts

1/2 cup water
1 cup sugar
2 cups green peanuts, shelled
1 Tbsp. vanilla extract

Preheat oven to 350 degrees. 

Bring water and sugar to a boil.  Add peanuts and vanilla.  Stir constantly until liquid has evaporated.  Turn immediately onto a foil-lined cookie sheet and bake for 15 min.    Allow to completely cool and place in a airtight container.

Thursday, August 18, 2011

Fig Preserves

My mother has made Fig Preserves for as long as I can remember.  She makes the traditional, old timey figs, that must cook for a long time.  When I called her and asked her to tell me how to cook figs her way, I was quite surprised to learn that they have to cook for 5 hours!  They are so delicious on a hot, buttered biscuit or with buttered toast.  I'm so glad I took the time to get her recipe for making Fig Preserves.

                                                   Fig Preserves

2 gallons of ripe figs
5 lbs. of sugar

Wash figs.  Cut off stems.  Layer figs and sugar in a large plastic dishpan.  Cover and place in refrigerator overnight.  Place figs and sugar in a large pot.  Bring to a rolling boil, reduce heat, and cook for 5 hours.  Do not stir the figs.  Lift gently with a spoon and move around to be sure the figs are not sticking to the bottom of the pot.

Place in pint jars.  Place lids with bands on jars to seal.

Wednesday, August 17, 2011

Beef and Macaroni Goulash

I love recipes that you can cook everything in one pot and the combination of flavors is just right.  I found this recipe in one of Paula Deen's cookbooks.  I omitted a couple of spices as salt and pepper are my favorite spices!  I also omitted ground turkey, too.  I don't cook ground turkey or lamb.  I still think you will find this to be a delicious pot of Goulash.  It makes a large amount, so if you don't want to be eating it for leftovers, you might want to have it when you're having company.

                                                    Beef and Macaroni Goulash

3 lbs. of ground beef
2 large yellow onions, chopped
2 - 15 oz. cans tomato sauce
2 - 15 oz. cans diced tomatoes
1 Tbsp. garlic powder
2 Tbsp. Italian seasoning
3 Tbsp. soy sauce
1 Tbsp. seasoned salt
1 tsp. salt
1 tsp. pepper
2 cups elbow macaroni (uncooked)

In a large pot, cook ground beef over medium heat until done.  As the meat is cooking, press down on the meat with a fork to break up the meat into small pieces.  Drain off the grease.  Add the onions and cook until tender, about 5 min.  Add 3 cups of water along with the tomato sauce, tomatoes, garlic powder, Italian seasoning, soy sauce, seasoned salt, salt, and pepper.  Stir well.  Place a lid on the pot and allow this to cook for 15 to 20 min. 

Add the elbow macaroni, stir well, place the lid back on the pot, and simmer for about 30 min.
Turn off the heat and allow the mixture to sit about 30 min. more before serving.

Tuesday, August 16, 2011

Caramel Apple Dip

In late fall of each year, George Ann and her girls would make the trip from Tuscaloosa to Cottonwood for the National Peanut Festival in Dothan.  On one visit, she came toting in a bag of apples and little cups of caramel for dipping the apples in that she had bought at the grocery store.  She said it was their new favorite snack and she wanted me to try them.  Well, I have always preferred caramel apples over candy apples and this was delightful to me. 

It was a nice surprise when the first recipe that I saw in a cookbook that I bought from my niece, Katie, was Caramel Apple Dip.  Buy a bag of your favorite apples and enjoy this dip with your apples.

                                                           Caramel Apple Dip

24 caramels
1 stick butter
1 - 14 oz. can Eagle Brand sweetened condensed milk

Microwave for 2 to 5 min., or until melted.

Monday, August 15, 2011

Feud Cake

My friend, Renae, surprised me one year for my birthday with a delicious Feud Cake.  I had never heard of a Feud Cake.  She said that when she was a child she would go to Panama City Beach with a friend and her family.  She said that they would eat at the Seven Seas Restaurant quite often and this is the dessert that was served there.  She said that her friend's family was able to get the recipe for the Feud Cake.  This cake is not too sweet.  It has a whipping cream icing and I do love whipping cream.   

The pecan meal that the recipe calls for can be bought at a pecan company that sells pecans.  I buy mine locally at Shute Pecan Company in Dothan.

                                                                 Feud Cake

6 egg yolks
6 egg whites
3/4 cup granulated sugar
3/4 cup powdered sugar
2 tsp. baking powder
l/2 tsp. salt
5 cups pecan meal (l lb.)
4 Tbsp. plain flour
2 tsp. vanilla

Beat egg whites until foamy.  Add powdered sugar to make a meringue or beat until it stands in peaks.  In a separate bowl, beat egg yolks with granulated sugar for about 10 min.  Add the flour, baking powder, salt, vanilla, and pecan meal.  Remove to larger bowl and fold in meringue by hand until well mixed.  Pour into 3 greased and floured 9 inch cake pans.  Bake at 350 degrees for about 10 to 12 min.  Remove immediately from pans onto wire racks and cool completely.

Topping:

Whip 3 - 4 half-pints of whipping cream.  Add 1 cup powdered sugar.  Frost layers, top, and sides of cake and sprinkle generously with chopped pecans.

Friday, August 12, 2011

Ham and Cheese Omelet

For years, my mother would buy a whole smoked ham from Winn Dixie and ask the butcher to cut three center ham roasts and cut each of the ends for ham hocks.  After I married, I followed her example and bought smoked hams from Winn Dixie.  I would usually bake one of the ham roasts for Sunday dinner.  You can only eat so many ham sandwiches, so we had to come up with another use for the delicious smoked ham.  We decided that the smoked ham would make an excellent omelet and we were right.  This became Phillip's specialty.  He makes such a large omelet that we always share it.  Since we started eating omelets at home, I never order one from a restaurant.  Home cooking is the best!

                                                         Ham and Cheese Omelet

4 eggs, beaten
1/2 cup smoked ham, chopped
2 slices of Velveeta Cheese
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter

We use a divided omelet pan that lays flat on the stove top when we begin cooking.  When the omelet is complete and finished cooking, you fold one side over, and the omelet is ready to be put on the plate for serving.

Place eggs in a medium bowl with salt and pepper.  Beat until they become frothy.  To begin cooking, place the divided omelet pan on the stove top with 2 Tbsp. of butter, one Tbsp. for each side of the pan.  Next, add the beaten eggs evenly between the two sides of the pan.   Cook over medium heat until the eggs are set.  Add smoked ham evenly over the eggs on one side of the pan.  Next, add the cheese slices.  Fold the side of the pan with just eggs to cover the side with ham and cheese.  You now have an omelet that is complete.

Thursday, August 11, 2011

German Sweet Chocolate Cake

Our Mother baked each of her family a special birthday cake.  She baked for our brother a German Sweet Chocolate Cake. It is a rich, delicious chocolate cake with a wonderful icing with pecans and coconut that really sets this cake off.

She got the recipe off of a pkg. of Baker's German Sweet Chcolate many years ago as her firstborn is now 58 years old.

                                              German Sweet Chocolate Cake

1 - 4 oz. pkg. Baker's German Sweet Chocolate
1/2 cup water
2 cups self-rising flour
1 cup butter, softened
2 cups sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites

Heat oven to 350 degrees.  Grease and flour three 9 inch cake pans.

Microwave chocolate and water in a large microwave bowl on high for 1 1/2 to 2 min., until chocolate is almost melted, stirring halfway through heating time.  Stir until chocolate is completely melted.

Beat margarine and sugar in a large bowl with mixer on medium speed until light and fluffy.  Add egg yolks one at a time beating well after each addition.  Stir in chocolate mixture and vanilla.  Add flour alternately with buttermilk beating after each addition until smooth.  Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.  Gently stir into batter.  Pour into prepared cake pans.  Bake 30 min. or until cake springs back when lightly touched in center.  Immediately run spatula between cakes and sides of pans.  Cool completely on wire racks.  Spread coconut pecan frosting between layers and over top of cake.

Frosting:

1 - 12 oz. can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 - 7 oz. pkg. coconut
1 1/2 cups chopped pecans

Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.  Cook and stir on medium heat about 12 min. or until thickened and golden brown.  Remove from heat.  Stir in coconut and pecans.  Cool to room temperature and of spreading consistency.  Makes 4 1/2 cups icing.

Wednesday, August 10, 2011

Beef Hash

When I was growing up, my Granny King came to live with us after the death of our PawPaw.  My Mother and Granny both cooked for us, so we were fortunate to have two good cooks in our kitchen.  They both cooked Beef Hash and to me it's a comfort food.  It kind of reminded me of pulled pork but is made with lean stew beef.  I have always eaten the Beef Hash with BBQ sauce.  My Mother likes to eat it with saltine crackers.   

I had been thinking about blogging about the Beef Hash and that same day I had called to check on my parents and Mom said that Daddy had asked her to make Beef Hash for lunch that day.  That confirmed that I would be telling ya'll about Beef Hash this week.

                                                                Beef Hash

5 lbs. lean stew beef
1 medium onion, chopped
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. cooking oil

Place stew beef in a boiler and cover with water.  Add salt.  Boil until stew beef is done.  Remove stew beef from broth.  Save broth.  Chop or pull the stew beef into small pieces.  Return the stew beef to the broth.  Add cooking oil, chopped onion, and pepper.  Simmer for 30 min.   


Tuesday, August 9, 2011

Southern Apple Cake

I have had the pleasure of attending 3 Ladies Luncheons that were hosted by the Women's Ministry of Westside Baptist Church in Jasper, Alabama.  The most memorable dessert that I was served was Southern Apple Cake.  After enjoying the main course, we were each given a dessert plate with a slice of Southern Apple Cake.  Next, a server came to each of us with a small glass pitcher of warm caramel that she drizzled over the slice of cake.  My, oh, My.  Is there any wonder that this is such a pleasant memory for me?

                                                  Southern Apple Cake

2 cups sugar
4 eggs
1 cup Crisco Oil
3 cups Martha White self-rising flour
3 cups diced apples
1 cup chopped pecans or walnuts
Caramel Topping

Do Not Preheat Oven.  Grease a 13 X 9 X 2 inch pan; set aside.

In a large bowl, beat sugar, eggs, and oil at medium speed with an electric mixer until smooth.

Stir flour into egg mixture by hand until thoroughly combined.  Add apples and nuts.  Gently stir until distributed throughout batter.  Spread batter in prepared pan.

Place pan in a cold oven.  Bake at 325 degrees for 50 to 55 min.  Let cool in pan.

Pour warm caramel topping over cake in pan.  You may garnish servings with pecan halves.  To serve, cut into squares. 

*Another serving suggestion:  Instead of pouring caramel topping over cake, save caramel topping for serving.  Cut squares of cake and place on dessert plates.  Warm caramel topping, and then drizzle over squares of cake.

Caramel Topping

1/2 cup sugar
1/2 cup firmly packed brown sugar
4 Tbsp. butter
1/4 cup evaporated milk
1 tsp. vanilla extract

In a small saucepan over medium-high heat, combine all ingredients and bring to a boil.  Cook for 2 min, stirring contantly.  Stir in vanilla.  Serve over cake.

Monday, August 8, 2011

Jalapeno Poppers

When we had an abundance of our peppers a couple of years ago, my bestest friend, GeorgeAnn, told me to make hot pepper jelly.  I wasn't real keen on the idea but decided to use her recipe and guidance and make a batch.  I don't like hot spicy food like her, so I wouldn't even give it a taste.  I took the jelly to work and asked a couple of my friends that like hot spicy food if they would like to try it.  They loved it and encouraged me to try it.  They told me it was sweet with a hint of heat.  I smeared cream cheese on a Ritz Cracker and put a tiny bit of jelly on the cracker and gave it a try.  I had no idea it was going to be so good!  I have made probably 100 jars of hot pepper jelly so far this summer and plan to  make 100 more to get me through our Farmer's Daughters Market season from September 2011 to May 2012.

We again have an abundance of peppers.  Last week, I picked over 4 jalapeno plants and gathered a 5 gallon bucket of jalapeno peppers.  I took them to work to share and the talk turned to jalapeno poppers that different ones planned to make over the weekend.  My friend, Sonia, makes armadillo eggs for her boys.  I guess they are known by different names but all amount to stuffed jalapeno peppers.  I used a recipe that I had found in Good Taste Magazine and tweaked it to one that I thought we might like.  My fear was still the heat!  However,  the article said that cooking the jalapenos dampens the heat and leaves behind a smoky flavor that contrasts deliciously with the cheese.  Well, the article was right.  I baked them in the oven and after allowing them to cool for about 10 min., I gave them a try.  Phillip and I had agreed that I would try them first as we are both scared of heat!  After I finished off my 4, he gave them a try and said they would be good appetizers.  Who would have thought that we would be eating jalapeno poppers at our house?  Try 'em.  You'll like 'em.

                                                      Jalapeno Poppers

8 large jalapeno peppers
1 - 8 oz. Philadelphia Cream Cheese, room temperature
1/2 cup grated cheddar cheese
4 slices of bacon

Cut stems off of jalapeno peppers.  Cut peppers lengthwise in half.  Remove all seeds and white membranes - this is where your heat comes from.  Place all pepper halfs in a pie plate that has been sprayed with Pam Spray.

Combine cream cheese and cheddar cheese.  Spoon into pepper halfs. 

Cut slices of bacon into pieces that will fit the length of each pepper half.  Place a slice of uncooked bacon on top of each pepper that has been stuffed with cheese.

Bake at 450 degrees for 35 min. or until bacon is crisp.

Friday, August 5, 2011

Peanut Butter Criss-Crosses

Phillip and I had recently been sitting on our front porch and as usual we got around to talking about cooking and food.  I told him that the best food that I remember eating at Cloverdale Elementary and Young Jr. High School were peanut butter cookies and yeast rolls.  I also remember the most disgusting food that the lunchroom served at Cloverdale Elementary was fried bologna with a scoop of potato salad on top!  Isn't it funny how we tend to remember our best and worst memories?  We were still sitting on the porch when my sister-in-law, Angie, called and told me to guess what she was baking.  She then told me that it was peanut butter cookies like we used to have in the school lunchroom.  I laughed and told her we had just been talking about how good the peanut butter cookies were that the lunchroom ladies used to bake for us.  She said that her recipe actually came from a school lunchroom, Chipley High School.  Well, you know I had to have a recipe that would bring back wonderful childhood memories.  I hope it brings you joy, too.

                                               Peanut Butter Criss-Crosses

1 cup Crisco Shortening
1 cup brown sugar
1 tsp. vanilla extract
3 cups sifted all-purpose flour
1/2 tsp. salt
1 cup granulated sugar
2 eggs
1 cup peanut butter
2 tsp. baking soda

Cream shortening, sugars, eggs, and vanilla.  Add peanut butter.    Sift together flour, salt, and baking soda in a separate bowl.  Add flour mixture slowly in 3 parts until all has been added.   Drop by teaspoons onto an ungreased cookie sheet.  Press to flatten cookies with the back of a fork to make criss-crosses.  Bake at 350 degrees for 10 min.  Makes 5 dozen cookies. 

   

Thursday, August 4, 2011

Hot Chicken Salad

I remember the first time I made Hot Chicken Salad I was still working at an orthopedic clinic, so I would think it was at least 28 to 30 years ago.  The recipe came from the Favorite Recipes of Alabama Vocational Home Economics Students that our Mother had given to me and my sister.  I had never had Hot Chicken Salad before, so it was different for me.  However, I liked it alot.  The girls that I shared it with at work liked it, too.  Therefore, I thought I would share it with ya'll.  Perhaps you're ready for a recipe that you have never tried before.  You can serve it in phyllo cups or on a pretty dish or just on a paper plate.  Enjoy!

                                                             Hot Chicken Salad

2 cups cooked chicken
2 cups chopped celery
1 can cream of chicken soup
1 cup mayonnaise
1 small can water chestnuts
1/2 tsp. salt
1 tsp. instant minced onion
crushed potato chips or Ritz Crackers

Preheat oven to 350 degrees.  Butter a 2 quart casserole dish.  Mix all ingredients, except for chips or crackers, and place in casserole dish.  You may sprinkle chips or crackers over the top of the mixture.  Bake for 35 min.

 

Wednesday, August 3, 2011

Boiled Peanuts

Putting up boiled peanuts has been a part of my life since I was a little girl living in Camilla, Georgia.  My mother would boil the peanuts, drain the water off of them, and then pour them out onto bath towels that had been placed on the kitchen table.  My daddy, brother, sister, and I would help to bag them into small paper bags.  We would then drive into town and our brother would sell the boiled peanuts to people in town. 

Phillip and Brent love their boiled peanuts when football season rolls in.  Phillip is serious about getting the best green peanuts that he can find for his boiled peanuts.  For several years now, he has been buying his green peanuts from McNeil Farms in Dothan.  He usually buys them in early to mid September.  He likes for the peanuts to be filled out and prefers Valenzia green peanuts. 

I bought two 40 qt. industrial kitchen pots from Moore Restaurant Equipment in Dothan for Phillip to boil his peanuts in.  They will each hold 1/2 bushel of peanuts, so he is able to cook a bushel of peanuts at the time.  He pours l/2 bushel of peanuts in each pot and then fills the pot with water up to about six inches from the top.  He then places the pots on a gas cooker and brings the water to a boil.  Once the water  is at a rolling boil, he lets them cook for one hour.  He then cuts off the fire and adds one box of salt per pot.  He stirs each of the pots and then lets them cool for 30 min.  They will be absorbing the salt and he checks them for taste.  When they reach the desired salty taste, he adds a bag of ice to each pot.  This will stop the cooking process.  He dips the peanuts out with his hand and this strains the water.   He places the peanuts in a quart freezer bag and they are ready to be placed in the freezer. 

Note:  The reason that you put the salt in last instead of when you begin cooking the peanuts is that they will not boil over.  Also, the peanuts will not absorb the salt until they begin cooling down.

Tuesday, August 2, 2011

Boston Market Meatloaf

Many years ago, I had a friend that sent me an e-mail that had recipes from famous restaurants.  I ran off copies of the recipes that I thought that I might one day cook and filed them away in my recipe box.  That is how I got the recipe for a Boston Market Meatloaf.  Like most new brides, meatloaf was one of the first things that I learned to cook.  I can remember going to a picnic at our church and most of us in the new couples class brought meatloafs.  It was one of those dishes that you could pretty much add anything you wanted to and call it a meatloaf.  It has probably been several years since I made a meatloaf for our lunch, so I thought it was time to try the recipe for a Boston Market Meatloaf.  I called our butcher, Ed, and told him that I needed 1 1/2 lbs. of ground sirloin for a new recipe that I was trying.  It was tender and tasty.  Phillip went back for seconds, so I know it was a winner.

                                                    Boston Market Meatloaf

1 cup tomato sauce - 8 oz. can
1 1/2 Tbsp. BullsEye Original BBQ Sauce
1 Tbsp. granulated sugar
1 1/2 lbs. ground sirloin
6 Tbsp. all-purpose flour
3/4 tsp. salt
1/2 tsp. onion powder
1/4 tsp. ground black pepper
dash of garlic powder

Preheat over to 400 degrees.

Combine the tomato sauce, BBQ sauce, and sugar in a small saucepan over medium heat.  Heat the mixture until it begins to bubble, stirring often, until it is well combined.

In a large bowl, add all but 2 Tbsp. of the tomato sauce mixture to the meat.  Use a large spoon or your hands to work the sauce into the meat until is is well combined.

Combine the remaining ingredients with the ground sirloin - flour, salt, onion powder, and ground pepper.  Use the wooden spoon or your hands to work the spices and flour into the meat.

Load the meat into a loaf pan ( preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).  Wrap foil over the pan and place it into the oven for 30 min.

After 30 min., take the meatloaf from the oven, remove the foil, and if you aren't using a meatloaf pan, drain the fat.

Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.  This will help to cook the center of the meatloaf.  Pour the remaining 2 Tbsp. of sauce over the top of the meatloaf, in a stream down the center.  Don't spread the sauce.

Place the meatloaf back into the oven, uncovered, for 25 - 30 min. or until it is done.  Remove and allow to cool for a few minutes before serving.

*Note:  I cooked mine in a loaf pan and drained the fat after 30 min.

                                                       

Monday, August 1, 2011

Milky Wonder Cake

wonder why this cake is not called a Milky Way Cake since it has six Milky Way Candy Bars in it!  A friend of mine brought me a cookbook that she has had for at least 30 years.  It was coming apart and she brought it to me in a plastic bag.  She knew that a Milky Way Candy Bar is my favorite and she wanted me to see this recipe.  Well, this is the third Saturday in a row that I have baked new cake recipes.  My lovely recipe box is full of recipes that I have collected for years and I have decided to get busy trying some of them.  This past Saturday I baked the Milky Wonder Cake as well as a Boston Market Meatloaf from my recipe box.  They were both delicious!  I added mashed potatoes and fried okra and we called it lunch. 

We have fresh peaches from the fruit orchard.  It's our last peach tree that will bear peaches this summer.  We have had peaches since May and I am not complaining.   Our bellpeppers, jalapeno, cayenne, and sweet banana peppers are still plentiful and I'm making hot pepper jelly every chance I get.  We have pumpkins that are getting rather large and Eli enjoys seeing them grow.  We have been blessed with fruit and vegetables to eat and share with others.

                                                   Milky Wonder Cake 

6 Milky Way Candy Bars
2 sticks oleo
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 1/4 cups buttermilk
1 tsp. vanilla
1 cup chopped pecans

Preheat oven to 275 degrees.  Combine candy bars and 1 stick of oleo in a saucepan over low heat.  While they are melting, prepare cake batter.  Cream oleo and sugar until the mixture is fluffy.  Add eggs one at a time, beating well after each egg.  Add flour and baking soda alternately with buttermilk, stirring until smooth.  Add candy mixture, mixing well.  Stir in vanilla and pecans.  Pour batter into a well-greased and floured bundt or tube pan.  Bake for 2 hours.  Cool for 10 min. and then remove from pan.  You may need to run a knife around the edge of the pan so that the cake will release from the pan.