Total Pageviews

Wednesday, December 26, 2012

Christmas Has Come .....And Gone!

We are so blessed!  We had wonderful meals on Christmas Eve and Christmas Day with our families.
We have leftover dressing, dumplings, sweet potato casserole, smoked ham, red velvet cake, fudge, divinity, and a 14 layer chocolate cake.  However, today Phillip is firing up the grill and we are grilling steaks!  

All of our Christmas decorations have been taken down and put away for another year.  It's been a productive day. 

As Tiny Tim would say, "God Bless Us Everyone."

Friday, December 21, 2012

Red Velvet Cake

Red Velvet Cake
We have always had a Red Velvet Cake at Christmas.  My Mother-in-law would make her Red Velvet Cake with a butter recipe cake mix to which she added cocoa powder and red food coloring.  She would then make a traditional cream cheese frosting to go on the cake.  She had given her recipe to my sister, Debra, and this is the cake that my sister brought to our parent's house for a number of years.  My friend, Vickie, surprised me one Sunday at church with a Red Velvet Cake for my family.  The cake was wonderful and she was so kind to give me her recipe for Red Velvet Cake.  This was the beginning of me making a Red Velvet Cake for my family.  I tripled her recipe for the frosting to make sure that I have plenty of frosting to go between each layer as well as plenty for the top and sides of the cake.  There will be extra frosting, so make a batch of cupcakes.  Red Velvet Cake and Cupcakes, isn't that delightful!
Red Velvet Cake
1 cup Wesson Oil
1 1/2 cups sugar
2 eggs
2 oz. Red Food Coloring
1 tsp. vanilla extract
2 Tbsp. Hershey's Cocoa
1 cup buttermilk
2 1/4 cups self-rising flour
1 tsp. white vinegar
Cream oil, sugar, and eggs.  Make a paste with coloring, cocoa, and vinegar.  Add to mixture.  Sift flour and add to mixture.  Add buttermilk and vanilla.  Do not beat hard.  Bake in four 9 inch cake pans at 350 degrees for 22 min.  Allow to cool in pans.  Place in freezer for 7 min.  Remove from cake pans and frost.
3 - 8 oz. pkgs. Philadelphia Cream Cheese, room temperature
3 sticks Land O Lakes Real Butter, room temperature
3 tsp. vanilla extract
3 boxes powdered sugar
3 cups chopped pecans
Combine softened cream cheese and butter.  Add sifted sugar and vanilla and mix well.
Place one cake layer on cake plate.  Cover with frosting and then sprinkle on a layer of chopped pecans.  Repeat with all of the cake layers.  When all layers are stacked, spread frosting on the sides of the cake.
*I like having the extra frosting, so that I can spread a generous amount between each cake layer and on top and sides of the cake.  It is easier to spread the frosting without adding the chopped pecans to the frosting.  You can add a layer of chopped pecans on top of each cake layer that has been frosted.

Thursday, December 20, 2012

M & M Cookies / Pecan Cookies

M & M Cookies / Pecan Cookies
My sister, Debra, began the tradition of bringing M & M Cookies to our parent's house every Christmas.  We love M & M Cookies but our daddy didn't like cookies with candy in them, so I began making Pecan Cookies for him.  My husband and son also took a real liking to the Pecan Cookies.  When I mix up the batter for the cookies I divide the batter before adding the M & M's or Pecans.  In one half of the batter, I add M & M's and in the other half, I add Pecans.  We had both M & M and Pecan Cookies for our dessert this past Sunday.  There were no complaints, only compliments!
M & M Cookies / Pecan Cookies 
1 cup Crisco Shortening
1 cup brown sugar
1/2 cup sugar
2 tsp. vanilla
2 eggs
2 1/4 cups self-rising flour
1 1/2 cup of M & M's or 1 cup chopped pecans
Blend shortening and sugar.  Beat in vanilla and eggs.  Sift flour and then add to sugar and egg mixture.  Mix well.  Stir in one cup M & M's.  Reserve remaining M & M's for decorations. 
Bake at 350 degrees for 10 - 12 min. 
Add pecans instead of M & M's for Pecan Cookies.

Wednesday, December 19, 2012


As soon as I typed the word -Fudge- I immediately thought of Ralphie on The Christmas Story!
I have not made Fudge for Christmas in a couple of years but for some reason I thought I had to make it for us this year.  I packaged Fudge along with Sand Tarts in red tins for my friends and they all said YUM! 
Your family and friends will enjoy this chocolate fix.
1 1/2 cups sugar
1/2 cup butter or margarine
1 - 5 oz. can evaporated milk
1 - 7 oz. jar marshmallow creme
3 cups milk chocolate chips
1/2 tsp. vanilla
2 cups chopped pecans
Lightly grease a foil-lined 10 X 13 in. pan.  Set aside. 
Heat sugar, butter, milk, and marshamallow creme in a heavy 3 qt. saucepan over medium heat until mixture boils, stirring constantly.  Boil and stir for 5 min.  Add chocolate chips and vanilla extract, stirring until chips are melted.  Stir in pecans.  Immediately spread into prepared pan.  Refrigerate overnight.  Cut into 1-inch squares.  Store in an airtight container in refrigerator.  For creamier fudge, let stand at room temperature for one hr. before serving.

Monday, December 10, 2012

Sand Tarts

Sand Tarts
I was thinking about baking some Sand Tarts last week.  I always make them for friends and give them for gifts during the Christmas holidays.  The ones that I baked this weekend were not for gifts but were just for us!  Yum! 
I package the Sand Tarts in tins and wrap the tin with a wired bow.  The Sand Tarts are so delicate that I place them in tissue paper in the tins.  Last Christmas, I was asked by Wiregrass Living Magazine if I would be giving food gifts that were packaged for the holidays.  I told them that I would be and they asked me to bring some to their office to be photographed for this year's (2012) November/December edition.  I have pictures and recipes for Sand Tarts, Divinity, and M & M Cookies/Pecan Cookies in this edition. 
Sand Tarts are always welcome as a gift.  They're nice to have at your home for enjoyment, too.
Sand Tarts
1 cup Land O Lakes Real Butter
1/4 cup confectionate sugar
2 tsp. vanilla extract
1 tsp. cold water
2 cups sifted plain flour
1 cup chopped pecans
Cream butter and sugar.  Add vanilla and cold water.  Add flour and mix well.  Stir in chopped pecans.  Shape into small balls and flatten slightly.  You can shape them round or crescent shaped. 
Bake at 325 degrees for 18 min.
Allow to cool for 5 min. and then roll gently in confectionate sugar.  Place on a plate for serving or in an airtight container.
These are very delicate and have to be handled with care or they will crumble.  If I am giving them for a gift, I always put them in a tin nestled in tissue paper.

Thursday, November 29, 2012

Vanilla Almond Bark Oreo's

Vanilla Almond Bark Oreo's
We will begin our Holiday Market at Dothan Nurseries this Friday.  In addition to my jellies, I will be selling these cute bags of delicious Vanilla Almond Bark Oreo's.  During the holiday season, there are numerous food items that are quite good dipped in Vanilla Almond Bark.  To name a few, pretzels, ritz crackers with peanut butter, and double stuffed oreo's. 
For Vanilla Almond Bark Oreo's, you will only need a package or family size box of Double Stuffed Oreo's and a package of Vanilla Almond Bark.
I break apart the almond bark and place it in a glass mixing bowl.  To thin the almond bark for dipping consistency, I add one tablespoon of crisco shortening before placing the bowl in the microwave for 90 sec.  I remove the bowl from the microwave and stir.  I return the bowl to the microwave and microwave for 30 more sec. and then stir.  If all of the lumps are melted, the almond bark stirs easily, and is as thin as I would like for dipping, I begin adding Oreo cookies one at a time.  I use a wooden spoon to move the cookie around until coated well.  I then use the wooden spoon to remove the cookie and place it on wax paper until the almond bark is set.  After the almond bark is set, I use a knife to trim around the base of the cookie to make it more attractive.
Vanilla Almond Bark Oreo's are delicious.  They make nice teacher gifts as well as welcome  gifts for friends for Christmas.   Husbands like them, too.

Monday, November 26, 2012

Pecan Roll

Pecan Roll
This is by far the favorite recipe that my mother-in-law would make for all of us for Thanksgiving and Christmas.  Her children, grandchildren, and great-grandchildren loved this dessert after her wonderful holiday meals.  She would take the Pecan Roll out of her freezer before our holiday meal to allow it to thaw, so that it would be easier to cut for serving.  After our meal, Phillip would cut the entire Pecan Roll into slices.  The rest of the evening, there was constant little and big hands reaching for a slice!
Pecan Roll
3 sleeves of Nabisco Honey Maid Graham Crackers, crushed
1 - 14 oz. can Eagle Brand Milk
1 cup chopped pecans
Place one sleeve of Graham crackers in a gallon zip-loc bag.  Use a rolling pin to crush the graham crackers.  Repeat with the other two sleeves of Graham crackers.  Pour crushed Graham crackers in a large bowl.  Add Eagle Brand Milk and chopped pecans.  Use your hands to mix well.  After mixing well, shape mixture into a log.  You will need to work with the mixture until you get the size and shape that you want.  I usually make two logs.  Wrap log in aluminum foil and place in the freezer.  Remove the Pecan Roll from the freezer at least 30 min. before you wish to serve it.  It will be easier to slice.  Phillip usually slices the entire Pecan Roll the first time that we serve it.  He places the leftovers into a container that can go into the freezer and we can then remove one piece at a time.

Monday, November 12, 2012

Pecan Pies

Pecan Pies
Growing up, this was my daddy's favorite pie, as well as my favorite.  When Phillip and I were dating, one of the places that we loved to eat at was Morrison's Cafeteria.  His dessert of choice was strawberry shortcake and I always ordered a piece of Pecan Pie. 
My daddy still loves Pecan Pie and I make Pecan Pies for Thanksgiving and take to their home in Tallahassee.  My recipe makes two pies or 28 pecan pie tarts.  I like the pecan pie tarts because they're individual servings and just the right size.  You can always eat an extra one if one is not enough!

I had painted a dry erase board with chalkboard paint to use at The Market at Dothan Nurseries to advertise my jellies.  My dear friend, Barbara, suggested to me that her mother, Peggy Jackson, (who is an artist) would love to paint something on the chalkboard for me.  She painted yellow sunflowers with green vines and I have been so appreciative of her doing this for me.  She would not let me pay her but did request that I make for her some pecan pies.  She is living in an assisted living home that she has renamed Shady Pines with nine other ladies.  They all enjoy watching Dancing With The Stars and her daughter, Barbara, is going to take the pies that I baked for them to enjoy for their dessert on Tuesday.  They will have the pies for their dessert as they watch their favorite show.
Pecan Pies is a Thanksgiving tradition for our family.  It can be for your family, too.
Pecan Pies
1 stick butter, melted
1 1/2 cups light brown sugar
5 eggs, beaten
2 cups light corn syrup (Karo Syrup)
dash of salt
1 Tbsp. vanilla
2 Tbsp. self-rising flour
2 cups chopped pecans
2 unbaked pie shells
Pour melted butter into sugar and mix.  Add eggs, syrup, and flour.  Mix well.  Add salt and vanilla and mix.  Stir in pecans.  Pour into shells.  Bake until firm at 350 degrees for 45 - 50 min. 
I pour the filling into 24 - 28 tart shells and bake for 35 min.

Monday, November 5, 2012

Bread Pudding

      Bread Pudding
It is officially the beginning of holiday baking for me.  This past Saturday, I made our Thanksgiving and Christmas chicken and dressing and then placed the two pans in the freezer.  The recipes that I will be posting for the rest of this year will be recipes near and dear to my heart as they are a part of our family holidays.  Wonderful family memories!
I make Bread Pudding for Thanksgiving.  It just seems appropriate to me.  A couple of years ago I was at my parent's home in Tallahassee for Thanksgiving and my great-nephew, Cy, asked if he could take home leftover Bread Pudding.  He said he really liked it.  I told him he sure could take home leftovers and now I bake for him his own Bread Pudding.  How could you resist a curly-headed angel?
Make some memories with your family as we go into the holiday season.
Bread Pudding
1 loaf of white bread
1 can of Grand's Biscuits - 8 biscuits - cooked
1 can of Pillsbury Cinnamon Rolls - cooked and frosted
1 - 12 oz. can of Pet Milk
1 - 12 oz. can of water
3/4 stick of margarine, melted
1/2 tsp. baking powder
2 1/2 cups sugar
1 1/2 tsp. of butter pecan flavoring
1 tsp. cinnamon
Caramel Topping, heated
Place all of the above, except for the Caramel Topping, in a large bowl.  You may use your hands or a potato masher to combine.  Pour into a 10 X 12 pan.  Bake at 400 degrees for 45 min.  
Poke holes in the bread pudding.  Heat caramel topping in microwave.  Pour caramel topping on bread pudding.
This is best when served warm.  

Monday, October 29, 2012

Mayhaw Jelly

Mayhaw Jelly
I was at The Market at Dothan Nurseries this past Friday and my Mayhaw Jelly has become my best seller, so I had to get busy making more jelly this past weekend.  It's a good thing that I kept almost all of the mayhaws that we gathered from our fruit orchard.  I put them in our freezer and remove a gallon whenever I need to make more jelly.  It's such a pretty jelly and delicious on buttered toast.  Mayhaws look like a miniature red apple and grow on a tree with very long thorns.  They ripen in May.  When our trees have a lot of red berries, we gently shake the tree and pick-up the berries off of the ground.  You'll have to try a jar of Mayhaw Jelly.  I think you will like it.  I sure do!
Mayhaw Jelly
4 cups of juice
5 1/2 cups of sugar
1 pkg. Sure-Jell
Bring juice and Sure-Jell to a rolling boil.  Add sugar.  Bring to a rolling boil again.  Boil hard for 1 min.  Pour into jars.
Yield:  7 to 8 half-pints.


Thursday, October 25, 2012

Holiday Helpful Hint

The holidays are fast approaching.  I like to prepare my Chicken and Dressing for both Thanksgiving and Christmas in early November.  My recipe makes a large enough amount that I can divide it between two aluminum pans and freeze.  All I have to do the day before the holiday is move the pan from the freezer to the refrigerator to thaw.  The day of the holiday, I pop the pan into the oven and we have Chicken and Dressing in a couple of hours. 

My Chicken and Dressing recipe is on my blog on April 18, 2011.  In another week or so, I'll stop by the grocery store and buy chicken breasts with skin for my recipe.  Making the Chicken and Dressing in advance of the holiday will certainly save you time.

Monday, October 22, 2012

Halloween Cake

Halloween Cake
I was given this recipe years ago by a co-worker who brought all of us at work a Halloween Cake.  To quote another friend of mine, it was a deeeeeelight!  Don't you want to stick a fork in it and have a bite!  The combination of the german chocolate cake mix with caramel topping, cool whip, and crushed butterfinger candy bars is yummy anytime of year.
Halloween Cake
German Chocolate Cake Mix
Caramel Topping
16 oz. Cool Whip
3 Butterfinger Candy Bars, crushed
Prepare and cook cake mix according to box directions.  Bake in a 13 X 9 inch pan.  Allow to cool.  Poke holes in the cake.  Warm caramel topping and then spread over cake.  Spread Cool Whip over caramel topping.  Sprinkle crushed Butterfingers on top.  Refrigerate.

Friday, October 19, 2012

The Market at Dothan Nurseries

I've got my Mayhaw Jelly, Hot Pepper Jelly, and Blackberry Jelly loaded up and ready to go to The Market at Dothan Nurseries.  The weather should be perfect for shopping!  Hope to see ya there!

Monday, October 15, 2012

Three Cheese Pasta Bake

Three Cheese Pasta Bake
I have had the recipe for Three Cheese Pasta Bake in my lovely recipe box for quite some time and decided that this past weekend I would give it a try.  I have never bought or cooked ziti before.  It is a simple recipe that will remind you somewhat of macaroni and cheese.  I liked the Three Cheese Pasta Bake as well as my Sunday lunch combination of smoked pork chops, fried okra, and Three Cheese Pasta Bake. 
Three Cheese Pasta Bake
1 - 16 oz. pkg. ziti
1 - 16 oz. jar Alfredo sauce
1 - 8 oz. container sour cream
1 - 15 oz. container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 1/2 cups mozzarella cheese
Prepare ziti according to package directions, drain, and return to pot.
Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated.  Spoon half of mixture into a lightly greased 13 X 9 in. baking dish.
Stir together ricotta cheese and next two ingredients; spread evenly over pasta mixture in baking dish.  Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese. 
Bake at 350 degrees for 30 min. or until bubbly.  Makes 8 to 10 servings. 

Friday, October 12, 2012

Suzy's Brownie Mix

Suzy's Brownie Mix
Suzy's Brownie Mix is sold at The Market at Dothan Nurseries and I told her that I was plugging the mix on my blog this week.  She packages all of the dry ingredients along with pecans and you add the eggs, vanilla, and 2 sticks of unsalted butter.  My family and I agree that these are the best brownies ever! 
The Market at Dothan Nurseries is every Friday from 9 to 1.  Hope to see ya there!

Wednesday, October 10, 2012

Apricot Chicken

Apricot Chicken
I was given a recipe similar to this about ten years ago and the recipe said to cook the chicken in a crock pot.  Well, over the past week I had seen this recipe in two different magazines, Guideposts and Good Taste.  In both magazines, it said to bake the chicken in the oven.  I decided to give the recipe a try in the crock pot.  It was a good choice and the chicken was delicious last night with a baked potato.  I suggest when you serve it to pull the chicken breast apart and spoon the sauce liberally over the chicken.  Hope you enjoy it as much as I did!
Apricot Chicken
1 - 10 oz. jar apricot preserves
1 envelope Lipton onion soup mix
1 - 8 oz. bottle Russian salad dressing (not creamy)
6 - 8 chicken breasts, skinless
In a large bowl, mix together the preserves, soup mix, and salad dressing.  Place the chicken breasts in a crock pot and marinate with the mixture overnight in the refrigerator.  Cook in crock pot on high for 6 hrs.
To cook in the oven, place the chicken breasts in a 9 X 13 in. baking dish and marinate with the mixture overnight.  Bake covered in a 350 degree oven for one hour.  Turn the chicken and bake uncovered for 30 min.  Baste occasionally with the mixture.

Monday, October 8, 2012

Boiled Peanuts

Boiled Peanuts
Sunday morning, we heard the big tractors coming our way before we actually saw them.  They were coming to dig up the peanuts in the field across the road from our house. 
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 1/2 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 zip-loc 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.

Monday, October 1, 2012

Pasta Slaw

Pasta Slaw
I was talking on the phone with my bestest friend in the whole wide world, George Ann, recently and she was asking about how often I was posting now and had commented that she thought it was about three times a week.  I told her that I was trying to post pictures along with the recipe that I posted and that meant that I had to cook the recipe and then make pictures.  Some weeks, I just don't have time to cook specific recipes and post them, too.  She said that since I have so many good recipes to post that sometimes it would still be nice to just have a recipe posted, so I decided that my recipe for Pasta Slaw was one that I did want to go ahead and share with ya'll even though I don't have time to get it made right now and make pictures.
I had gone to a BBQ at a local business last year that was catered.   I loved all of the food but especially liked the Pasta Slaw that was different but wonderful.  When I got an invitation over the phone this year, I was told that they were using the same caterer and the same menu was being prepared.  I was so excited to know that I could have some more of the delicious Pasta Slaw.  I was even more excited when I found out that a friend of mine knows the caterer and had the recipe for the Pasta Slaw and shared it with me! 
Pasta Slaw
1 pkg. cole slaw mix
1  sweet red bell pepper, chopped
1  sweet yellow bell pepper, chopped
1  sweet orange bell pepper, chopped
1  bunch fresh broccoli florets, chopped (tips only)
1  fresh medium tomato, diced
1 pkg. rainbow pasta, cooked according to pkg. directions
pasta slaw dressing
2 cups whole cashew nuts
Pasta Slaw Dressing:
2 cups mayonnaise
1/4 to 1/2 cup ketschup
3 Tbsp. mustard
1 cup sugar
3/4 cup red wine vinegar
1 tsp. Worcestershire sauce
1 tsp. black pepper
Mix dressing ingredients together and chill.  Combine raw vegetables.  Cook, drain, and cool pasta.  When pasta has cooled, add to raw vegetables, and stir together.  Just before serving, add dressing and cashew nuts.  Refrigerate any leftovers.

Friday, September 28, 2012

M & M Cookies

M & M Cookies
Today, is The Market at Dothan Nurseries.  In addition to Mayhaw Jelly, Hot Pepper Jelly, and Blackberry Jelly, I am taking M & M Cookies for first graders that are coming to Dothan Nurseries on a field trip.  I made a double making of cookies, so that we would have cookies at our house, too.   The Market is open from 9 to 12.  Hope to see ya there!
M & M Cookies
1 cup Crisco Shortening
1 cup light brown sugar
1/2 cup sugar
2 tsp. vanilla
2 eggs
2 1/4 cups self-rising flour, sifted
1 1/2 cups M & M's
Blend shortening and sugar.  Beat in vanilla and eggs.  .  Add sifted flour in 3 parts to sugar and egg mixture and mix well.  Stir in M & M's. 
Bake at 350 degrees for 12 min.

Wednesday, September 26, 2012

Georgia Cornbread Cake

Georgia Cornbread Cake
I am on vacation this week and have already done a good bit of cooking.  Yesterday, I cooked Chicken Paprikash, Homemade Bread, and Georgia Cornbread Cake for our lunch.  Chicken Paprikash is a family favorite and I sent Brent two bowls of it, so that he could have it for supper and take some for lunch.  He loves for his Momma to cook Chicken Paprikash and share with his family!  Chicken Paprikash can be found on my blog on 3/5/12.  Georgia Cornbread Cake was brought to us by our favorite butcher, Ed, when he came for a visit.  His wife, Janie, had baked it and wanted to share with us.  We both liked it a lot and I had wanted to make one but just had not.  Well, while on vacation this week I have also been catching up on some reading and found this same recipe in Guideposts magazine yesterday morning.  I decided the time had come for me to get busy and make us a Georgia Cornbread Cake.  Janie said that she has had this recipe for a very long time.  She said that she had been part of a recipe swap and a lady from Florida had sent this recipe to her.  She said that she did remember that the recipe was originally from the Georgia Pecan Growers.  There is no cornmeal or cornbread in this cake....go figure!  This cake will remind you of pecan cookies or a pecan pie. 
Georgia Cornbread Cake
1 cup sugar
1 cup brown sugar
4 eggs
1 cup Wesson Oil
1 1/2 cups self-rising flour
1 tsp. vanilla
2 cups chopped pecans
Whisk together the sugars and eggs.  Add Wesson Oil, flour, and vanilla.  Mix well with an electric mixer.  Stir in pecans.  Pour into a 9 X 13 baking dish.  Bake at 350 degrees for 25 min. or until the cake pulls away from the sides of the baking dish.

Monday, September 24, 2012

Hot Pepper Sauce

Hot Pepper Sauce
Last Saturday, I had a phone call from someone who follows my blog.  She wanted to know if I had a recipe for Hot Pepper Sauce and I told her that I did not have a recipe.  I told her that I had only made it once and my mother-in-law had told me how to make it.  I suggested that she might want to google it and see if she could get a recipe that way.  This past Monday, I took cayenne peppers to two of my friends at work who had mentioned to me recently that they wanted to make Hot Pepper Sauce.  My friend, Renae, said that she has a recipe from Southern Living from 2008 for Hot Pepper Sauce and I asked her to share it with me.  I have an abundance of cayenne peppers and a pretty jar and decided that I would make some Hot Pepper Sauce myself.   Phillip plans to pour some on turnips the next time that I cook them!
Update on our wild-eyed baby kitten - The kitten has been tamed and named Sambo.  I think he will be very happy with us.
Hot Pepper Sauce
Fill 1 (14 oz.) glass jar with 1 cup red and green cayenne peppers, stemmed, filling to about 1 inch from top of jar.  Bring 1 cup cidar vinegar, 1 tsp. salt, and 1 tsp. sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes).  Remove from heat, and let stand 5 minutes.  Pour hot mixture over peppers in jar.  Cover and chill 3 weeks.  Store in refrigerator up to 6 months.
Note:  Chilling for 3 weeks allows the peppers to fire up the vinegar mixture.  The longer it sits, the spicier it becomes. 
*For the size of jar that I used, it was necessary to cook 2 cups of apple cidar vinegar with 2 tsp. salt, and 2 tsp. sugar.

Thursday, September 20, 2012

Getting Ready for The Market

Last night, I made Blackberry Jelly and put labels on tags and tags on Hot Pepper Jelly.  Tonight, I have to put labels on tags and tags on Mayhaw Jelly and Blackberry Jelly as well  as labels on my bags.  Busy, busy time but so worth it! 

The Market at Dothan Nurseries opens on Friday, 9/21/12 at 9:00 a.m and will be open until 1:00 p.m.  Let me tell you about all of the vendors:

Curt Alfrey Farms - fresh vegetables.

Shelley Style Catering - frozen casseroles.

The Bread Lady - Best Homemade Breads.

Horton Farms - Fresh local honey and honey products.

Lynn Koning - Pottery.

Gaucho Farms - Lamb, eggs, honey, greens, peppers, eggplant, and canned products.

Yang Farms - bouquets of fresh cut flowers.

Farmer's Daughter's Co-op - Tea Cakes, Brownie Mix, Pecan Products, Baked Goods.
D's Jellies - Mayhaw Jelly, Blackberry Jelly, and Hot Pepper Jelly.

Hope to see ya'll there!

Monday, September 17, 2012

Lasagna & Homemade Bread

Lasagna & Homemade Bread
Saturday means College Football at our house and I always cook chicken tenders and fries that we enjoy before, during, or after the Alabama football game.  Well, Phillip had cooked chicken tenders during the week, so I decided that we didn't need a repeat.  I got out the bread machine and started the meat for the lasagna sauce.  Before long, the kitchen took on the aroma of the sauce.  I try to time the bread baking and lasagna, so that they both get ready about the same time.  The smell of bread baking is absolutely heavenly.    The lasagna, bread, and an Alabama Football win made for a very enjoyable day! 
I cooked all weekend but it was recipes that I have already put on my blog.  The recipes that I share are recipes that I continue to cook for my family.  I hope they become repeat favorites for you, too.
Update on our wild baby kitten.  We fed the kitten Saturday morning and I could tell that it was getting friendlier.  It was coming out of the burn pile more and I could hear it purring.  It would still scurry back into the burn pile when I would try to pet it.  When we fed the kitten in the early evening, I was finally able to pet the kitten and even rub its belly without it trying to get away from me.  We felt like if I could pick up the kitten, it was time to get it away from the burn pile before it became a victim of a hawk, fox, snake, etc.   Phillip also needed to burn the dried pecan limbs and porch railings on the burn pile.  I picked up the kitten and then placed it in a 5 gallon bucket and we covered the bucket before taking the kitten to our garden shed.  When we released it in the garden shed, it was wide-eyed wild!  It hid all day Sunday under our pump tank and would not even meow.  We had not seen it under the pump tank but knew it was the only hiding place in the garden shed.  Finally Sunday evening, it began to meow at me and peek out from under the pump tank.  Now, I have to tame that wild baby kitten all over again.  At least now we know it's safe.
Lasagna Recipe posted on March 21, 2012.
Homemade White Bread posted on March 1, 2012.

Thursday, September 13, 2012

Butter Yummy Cake


Butter Yummy Cake
The recipe for Butter Yummy Cake was given to me by my bestest friend in the whole wide world, George Ann, in the late 1970's.  She had made it for dessert and my first bite was a butter/sugar delight!  Over the years, I have seen this recipe listed 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 will want a glass of milk, too.
Butter Yummy Cake
1 box Yellow Cake Mix, Butter Recipe
1 - 8 oz. Philadelphia Cream Cheese, room temperature
1/2 cup butter, melted
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 45 - 50 min.  Edges will be golden brown and center will be gooey.  Allow to cool completely and then cut into squares.

Monday, September 10, 2012

Golden Cream Soup (Potato Soup)

Golden Cream Soup (Potato Soup)
Potato Soup is a comfort food.  We seem to have a lot of comfort foods in the South!  It's easy, quick, and delicious.  There are just times when a bowl of Potato Soup hits the spot.  I know if I go to lunch at O'Charley's and don't want any particular item on the menu, I always opt for a bowl of Potato Soup and it always satisfies me.  It had been sometime since I had made a pot of Potato Soup and I decided it would be a good choice for a side dish to go with our grilled burgers that we had for Sunday lunch.  My daughter-in-law, Joy, had never had a taste of my Potato Soup and loved it!  Brent decided that it would take two bowls of Potato Soup with crumbled bacon on top to satisfy his taste buds.  Glad my family enjoyed it so much.  I know your family will love it, too!
The wild baby kitten still lives in the burn pile and we cannot burn the pile of pecan limbs until we have tamed the kitten.  I made some progress yesterday afternoon.  The kitten was hungry and had ventured out of the pile to the area where we had been feeding it.  I sat down on the ground and placed the plate of food on the ground in front of me.  The kitten came to eat with me sitting there but if I tried to pet the kitten, it would run back to the burn pile.  It came back to eat several times, so at least I got a close-up view of the kitten.  I'll keep you posted on the taming of the wild baby kitten!
Golden Cream Soup (Potato Soup)
6 cups of diced potatoes
2 cups of water
1/2 cup of chopped onions
2 tsp. of parsley flakes
2 chicken bouillon cubes
1 tsp. salt
dash of pepper
1 lb. Velvetta Cheese
Cook all of the above, except for the cheese, for 20 min.  Stir 4 Tbsp. of flour into 3 cups of milk.  Pour into potato mixture and stir until thick.  Add 1 lb. of Velveeta cheese that has been cut into small pieces.  Reduce heat to low and stir until the cheese has melted and then it's ready to serve.  

Thursday, September 6, 2012

Strawberry Bread

Strawberry Bread
I recently was preparing for a food spread and needed one more recipe to add to my recipes from my recipe blog.  I found this recipe for Strawberry Bread in a recipe book that I had bought from my niece, Katie.  She was involved in a fund raiser for a group that she was a part of - Godby High School Cougarette Dance Team - Tallahassee, FL.  I had never heard of Strawberry Bread, so this recipe intrigued me.  I liked it and I think you will, too. 
Strawberry Bread
1/2 cup butter
1 cup sugar
1/2 tsp. almond extract
2 eggs (separate whites)
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 pkg. frozen strawberries, thawed & drained, or 1 1/2 cups fresh strawberries
Cream sugar, butter, and almond extract.  Add egg yolks.  Add dry ingredients alternately with strawberries.  Beat egg whites until stiff; fold in mixture.  Pour into greased loaf pan.  Bake at 350 degrees for 1 hour.  Sprinkle powdered sugar on top of bread.
*I found a recipe later for Strawberry Butter and I think it would be good spread on a slice of Strawberry Bread, so I thought I would share it, too.
Strawberry Butter  
10 oz. frozen strawberries, thawed & drained well
1 cup soft oleo
1 cup powdered sugar
Combine strawberries, oleo, and powdered sugar.  Beat until creamy.  Spread on slices of Strawberry Bread.      

Monday, September 3, 2012

Cheese Grits

Cheese Grits
I got up and got busy this past Saturday morning.  I got a shower, got dressed, and put on make-up.    I went outside to feed a baby kitten that showed up in our burn pile that's near our fruit orchard.  Right now, the burn pile is piled high with pecan limbs and the recent addition of our porch railings that Phillip has taken off of our front porch.  Phillip heard what he thought was a tom cat in the woods one evening and the next day he heard the kitten in the burn pile.  I guess it feels safe there.  Now, we have the task of taming that little wild kitten! 
After feeding the kitten, I came back inside and started breakfast.  College Game Day would be coming on at 9:00 and I was so excited about college football season (Roll Tide!).  I put on a boiler of grits, cooked bacon in the microwave, and baked cinnamon rolls.  I have homemade cinnamon rolls in the freezer but opted for a can of refrigerator cinnamon rolls.  I'll save the homemade cinnamon rolls for another day. 
Cheese Grits are a family favorite at our house.  As a little boy and as he grew up, Brent loved Cheese Grits for breakfast.  They are always welcome at suppertime, too, especially during the winter months.
I'll let ya'll know if we get that little wild kitten tamed!
Cheese Grits
3 cups of water
3/4 cup of  quick cooking grits
1 tsp. salt
1 stick of butter
Velveeta block slices
Pour 3 cups of water into a medium saucepan.  Bring water to a boil and then add butter, salt, and grits.  Reduce heat to medium/low.  Cover with lid.  Cook for 20 min., stirring often with a whisk.  Use a cheese slicer to cut slices off of the Velveeta block and add to servings of grits. 

Friday, August 31, 2012

Butterbean Salad

Butterbean Salad
Most of you have probably never heard of a Butterbean Salad and I had not either until I saw the recipe in Wiregrass Electric Cooperative Alabama Living Magazine about ten years ago.  One of my former co-workers brought Butterbean Salad to one of our Clinic lunches and I liked it alot.  Of course, I love butterbeans!  I am going to go to Larry's BBQ and buy a smoked chicken breast to go along with a serving of Butterbean Salad that I plan to take for my lunch.  Can hardly wait until lunchtime!
Butterbean Salad
1 bag or 2 boxes of McKenzie petite lima beans (I use fresh, frozen butterbeans from my freezer)
2 cans of white shoe peg corn, drained
1/4 cup chopped bell pepper
1 1/2 tsp. dried onion flakes
1/4 to 1/3 cup mayonnaise
salt & pepper, to taste
1/4 to 1/3 cup cooked, crumbled bacon
Cook beans until crisp tender, then drain thoroughly.  Add drained beans, corn, bell pepper, onion flakes, mayonnaise, salt, pepper, and bacon in a large salad bowl.  Mayonnaise and bacon amounts can be increased to your personal taste.  Stir ingredients until thoroughly coated.  Refrigerate salad until ready to serve.  This salad is best, if made 1 to 2 hours before serving.

Wednesday, August 29, 2012

Rice Krispie Treats

Rice Krispie Treats
I was recently in Publix shopping for a bouquet of flowers and saw a school display with boxes of Rice Krispie Treats for sale.  I had not made Rice Krispie Treats in awhile and decided it was time to make some at home for us and the grandkids.  I still think the Rice Krispie Treats made at home are better than those for sale in a box!  It was a snack that my Mother made for us and you don't ever forget those memories made at home. 
The bouquet of flowers was for a food spread that I had been asked to do for Wiregrass Living Magazine.  The photo shoot is for the Jan/Feb 2013 edition.  Be sure and check out my recipes there, too.
Rice Krispie Treats
3 Tbsp. butter
10 1/2 oz. pkg. miniature marshamallows
6 cups of Rice Krispies Cereal
Melt butter in a large saucepan over low heat.  Add marshamallows.  Stir until melted and mixture is smooth.  Remove from heat.  Immediately add cereal; mix lightly until well coated.  Press firmly into lightly greased 13 X 9 X 2 pan.  Cool completely; cut into squares. 
*Next blog will be on Friday, 8/31/12.

Monday, August 27, 2012

Beef & Macaroni Goulash

Beef & Macaroni Goulash
If you are a Paula Deen fan, you would know that Goulash is Bobby Dean's favorite dish for his mother to make for his birthday.  I make the recipe but with modifications for my family.  I omit the ground turkey and a couple of the spices.  My favorite spices are salt and pepper!  I still think you will find this to be a delicious pot of Goulash.  It makes a large amount, so you can do like me and half the recipe for a small crowd (Phillip and me).  I love recipes that you can cook in one pot and the combination of flavors is just right.
Beef & Macaroni Goulash
3 lbs. of ground chuck
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 chuck 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.

Friday, August 24, 2012

Orange Blossoms

Orange Blossoms
About six months ago, I was thinking about a recipe that I had seen for cupcakes that called for orange extract.  I got a catalog from a friend for Penzeys Spices and ordered Pure Orange Extract.  After I received the orange extract, I went in search for the recipe that I wanted to cook.  I looked in my lovely recipe box as well as everywhere else I could imagine that the recipe could be with no luck.  However, I did come across a recipe for a cake that called for orange extract and I decided I could try the recipe as cupcakes and see if it would work.  I also had found in my search a recipe for an orange glaze and decided to put the two together - cupcakes and glaze - and see if I liked the end result.  Mercy me - this is a winner.  The cupcakes are so moist and the glaze is a perfect topping.  All of my friends who I asked to try the Orange Blossoms absolutely loved them.  I think you will, too.
Orange Blossoms
1 Betty Crocker Yellow Cake Mix
1 cup frozen orange juice concentrate, thawed
4 large eggs
2/3 cup vegetable oil
1/4 cup sugar
1 tsp. orange extract
Preheat oven to 350 degrees.  Place cupcake liners in muffin tin.
In a large bowl, combine cake mix, juice concentrate, eggs, oil, sugar, and orange extract; beat at medium speed with an electric mixer for 2 min.  Pour into cupcake liners in muffin tin.
Bake for 23 min.  Remove from muffin tin and glaze immediately.  Makes two dozen cupcakes.
3 cups confectioner's sugar
1/3 cup frozen orange juice concentrate, thawed
3 Tbsp. melted butter
3 Tbsp. water
Mix until smooth with an electric mixer.   Dip muffins in the glaze immediately after removing them from the oven.  Drain on waxed paper.

Wednesday, August 22, 2012

Pecan Roll

Pecan Roll

Pecan Roll has been a Herring family favorite for as long as I can remember!  All of the grandchildren and great-grandchildren called Phillip's Mother, Memaw.  Memaw made Pecan Roll several times a year and it was always a treat for all of us.  Something so simple tastes so good.  I always divide the mixture into two Pecan Rolls.  We keep one and we give one to our son, Brent, and his family.  This is also a recipe that is always a part of our holidays. 

Pecan Roll

1 box or 3 sleeves of Nabisco Honey Maid Honey Grahams
1 can Eagle Brand Milk
1 cup chopped pecans

Place one sleeve of Graham crackers in a gallon zip-loc bag.  Use a rolling pin to crush the graham crackers.  Repeat with the other two sleeves of Graham crackers.  Pour crushed Graham crackers into a large bowl.  Add Eagle Brand Milk and chopped pecans.  Use your hands to mix well.  After mixing well, shape mixture into a log.  You will need to work with the mixture until you get the size and shape that you want.  I always make two logs.  Wrap log in aluminum foil and place in freezer.

Remove the Pecan Roll from the freezer at least 30 min. before you wish to serve it.  It will be easier to slice.  Phillip usually slices the entire Pecan Roll the first time that we serve it.  He places the leftovers into a container  that can go into the freezer and we can then remove one piece at the time.

Monday, August 20, 2012

Hashbrown Casserole

Hashbrown Casserole

Our lunch on Sunday was smoked pork chops, butterbeans, white peas, and Hashbrown Casserole.  I had not cooked a Hashbrown Casserole recently but it does not mean that I had not had Hashbrown Casserole in recent months.  My niece, Carey, always brings a Hashbrown Casserole to my parent's home when our family gets together.  This recipe makes a large casserole, so it's great for family gatherings or when you need a dish to feed a crowd.  It's also nice to have for leftovers, too.  We first learned to love Hashbrown Casserole at Cracker Barrel.  It's one of our favorite sides to always order.  Make Hashbrown Casserole for your family and it'll become a favorite at your home, too.

Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups shredded mild cheddar cheese
1 tsp. salt
1/4 tsp. pepper
Ritz Crackers, crushed
1/4 cup melted butter

Defrost hashbrowns. 

Combine next 7 ingredients and mix with hashbrowns.

Put mixture into a 11 X 13 casserole dish.  Spread crushed Ritz Crackers for topping.  Pour melted butter on top of crackers.

Bake at 350 degrees for 40 min.

Friday, August 17, 2012

Oreo Ice Cream Delight

Oreo Ice Cream Delight

When Brent was a teenager, he got hurt at school playing wall ball in the gym.  He hit the wall with his head and outstretched arm breaking his wrist and lacerating his forehead.  His best friend's Mom brought this dessert to our home to cheer him up.  Our family loved the dessert and it has become a family favorite, especially for a summertime dessert.  I got up early this past Sunday morning and made it for our Sunday dessert.  It was a deeeeeeelight, too!

Oreo Ice Cream Delight

Half-Gallon of Blue Bell Vanilla Ice Cream
Cool Whip, medium size container
Oreo Double Stuff Cookies, large pkg.

Soften ice cream in the refrigerator.  Mix with Cool Whip.  Stir in crumbled Oreo's or mix thoroughly with mixer.  I prefer to use a mixer.  Spread over pecan crust.  Cover and freeze.

Pecan Crust:

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

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

Wednesday, August 15, 2012

Creamy Crockpot Chicken

Creamy Crockpot Chicken

This past weekend, I spent sometime with one of my favorite pasttimes - looking at recipe books.  I was looking for a couple of particular recipes and came across a few post-its in some of my cookbooks.  Creamy Crockpot Chicken was in a church cookbook that my Mom and Dad had given to me in 2004.  Phillip and I agreed that it sounded like a good one and he cooked it in the crockpot on Monday while I was at work.  He cooked a pot of rice to go with it and when I got home supper was ready.  Southerners love their comfort foods and this fit that category to me.  Wonderful with rice!

Creamy Crockpot Chicken

6 chicken breasts
1 can cream of mushroom, chicken, or celery soup
1 (16 oz.) sour cream
1 envelope of Lipton onion soup mix

Combine soup, sour cream, and soup mix.  Set aside.  Spray crockpot with cooking spray and put in chicken.  Pour soup mixture over the chicken.  Cover and cook on Low for 6 to 8 hours.  Serve over noodles or rice. 

*We used cream of mushroom soup.

*Next blog will be on Friday, 8/17/12.

Monday, August 13, 2012

Banana Nut Bread Muffins

Banana Nut Bread Muffins

My mother always cooked Banana Nut Bread in a loaf pan and this is the way that I originally cooked mine.  I was shopping with my Mother in Tallahassee about 15 years ago and found this cast iron bundt pan that makes six large muffins.  I thought that I was buying the pan to cook pound cakes in but Banana Nut Bread Muffins became my favorite recipe to cook in the pan.  The Banana Nut Bread Muffins are always moist and delicious.  I made the Muffins for our breakfast this past Saturday morning.  It was a nice way to start off the weekend.

Banana Nut Bread Muffins

1 cup Land O Lakes Real Butter
1 cup sugar
2 eggs, beaten
1 cup chopped pecans
3 ripe bananans, mashed (very ripe bananas are best)
2 cups self-rising flour, sifted

Cream butter and sugar.  Add beaten eggs.  Cream bananas until fluffy.  Add to the sugar mixture alternately with the flour.  Stir in chopped pecans.  Pour into greased loaf pan or cast iron bundt pan that makes six large muffins.  Bake at 350 degrees for 23 min.

*My next blog will be on Wed., 8/15/12.

Friday, August 10, 2012

Fettuccine Alfredo

Fettuccine Alfredo

A couple of years ago, I had a friend to ask me if I had a recipe for Fettuccine Alfredo.  I told her that I had a recipe book by Philadelphia Cream Cheese and would look in it for a recipe.  I gave her the recipe that I found but told her that I had never made it.  This is the same friend that had cooked all Italian dishes for her son's rehearsal dinner and was now cooking a wedding day meal for her daughter.  She said that the Alfredo Sauce was quite good.  It's now a couple of years later and I finally took time to make it last night.  The sauce is creamy and delicious.  I did not cook fettuccine as recommended but did cook angel hair pasta to go with the alfredo sauce.   Since you have to cook it over low heat, it takes a little while to get the sauce to the creamy consistency but it's sure worth it.  The next time that I cook it, I want grilled shrimp to go with it and fresh parmesan cheese to sprinkle on top.  Grilled chicken would also be good.

I think breadsticks would complete the meal.

     Fettuccine Alfredo

1 - 8 oz. pkg. Philadelphia Cream Cheese
1 cup (4 oz.) shredded Parmesan Cheese
1/2 cup butter
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.

*Next blog will be on Monday, 8/13/12.

Wednesday, August 8, 2012

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

When we were children, my sister and I took turns sitting on top of the churn while our daddy hand cranked to make our ice cream.  It seemed an eternity before we were ready to eat the ice cream.  I know now that it was our daddy who wondered how long he would have to keep hand cranking!  Now, we are fortunate to have electric ice cream makers.  The ice cream can be made inside the house or outside.   The ice cream flavor can be plain vanilla or peach, butterfinger, strawberry, chocolate.......the list goes on and on.  Your choice. 
Making a churn of ice cream is such a treat for your family and makes wonderful memories.   It's summertime.  Make some ice cream.

Homemade Vanilla Ice Cream  

6 eggs - we use Egg Beaters
2 Tbsp. flour
2 cups sugar
1/2 tsp. salt
2 Tbsp. vanilla
1 can Eagle Brand Milk
1 gallon whole milk

Mix all together, except for whole milk, in a large bowl.  Pour into ice cream freezer.  Finish filling ice cream freezer with whole milk until you reach the full line.  Pack the ice cream maker tub with crushed ice and rock salt.  Plug in electric ice cream maker.  The ice cream maker will stop turning when the ice cream is ready. 

*My next blog will be posted on Friday., 8/10/12.