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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.