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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.

Friday, August 3, 2012

Creamed Corn

Creamed Corn

As long as Phillip could remember, his mother grew and put up corn to have Creamed Corn whenever she wished to cook it.  What a job working up large quantities of corn for the freezer can be!  You had to shuck the corn and then what a mess it was to remove all of the silks from the corn and the occasional worm that was living in the silks, too.  My mother didn't put corn in the freezer but she and my daddy always looked forward to cooking Roasted Ears of Corn.  My mother-in-law had many dear friends and one of them shared with her that she had found corn in a tube in the grocery store.  Well, one Sunday Mrs. Herring cooked a tube of corn for all of us and decided that this would be her corn of choice.  No more shucking and silking corn for her!

Creamed Corn 

 1 - 20 oz. tube of frozen Bird's Eye McKenzie White Creamed Corn
salt & pepper to taste
1 Tbsp. corn oil
1 tsp. sugar
1/4 cup water

Allow corn to thaw.  Spray an iron skillet with Pam Spray.  Add thawed corn, salt, pepper, corn oil, sugar, and water.  Cook over medium low heat for 30 min., stirring often.  Add more water if corn becomes too thick.  


Wednesday, August 1, 2012

Beef and Cheese Manicotti

  Beef and Cheese Manicotti

A couple of years ago, I helped a friend with her son's rehearsal dinner.  He wanted all Italian dishes for the rehearsal dinner and this is one of the dishes that his Mom made.  I had never had Manicotti.  It's put together with a different pasta than Lasagna but the end result is a dish that tastes very much like Lasagna.  It was fun for me to make a new recipe.  I hope it will be fun for you, too.

Beef and Cheese Manicotti

1 1lb. ground chuck
1 medium onion, chopped
1 - 8 oz. pkg. manicotti
1 - 15 oz. container whole-milk ricotta
3 cups mozzarella, shredded
1 cup parmesan cheese, grated
1/4 tsp. garlic powder
3 cups marinara sauce
2 Tbsp. butter, cut into pieces
salt and pepper, to taste

Brown ground chuck with onion.  Drain and cool.  Cook manicotti in boiling salted water about 6 min., until slightly softened, but still firm.  Spray a large baking sheet with Pam Spray.  Transfer manicotti from pot to colander to baking sheet and cool.  Preheat oven to 350 degrees.  Combine the ricotta, 2 cups mozzarella, and 1/2 cup parmesan.  Add garlic powder, salt, and pepper to taste.  Stir cooled meat mixture into cheese mixture.  Spray a 13 X 9 baking dish with Pam Spray.  Spoon 1 1/2 cups marinara sauce over bottom of dish.  Fill manicotti with meat and cheese mixture.  Arrange in single layer and spoon remaining sauce over filled manicotti.  Sprinkle with remaining mozarella and parmesan cheese.  Dot with butter pieces.  Bake uncovered 30 min.

*My next blog will be on Friday.*