Thursday, June 27, 2013

Collards Greens And Smoke Turkey Tails

Let me show you a smoke Turkey Tail ...It's the Turkey butt. with a lot of smoke favor.

Let Me Show You A Smoke Turkey Neck ( I will not used Turkey Necks in Greens because to many bones come loose in Greens.

Let's Talk Collards Greens

Collards aren't just for growing in the South. They are nearly as cold resistant as kale and cabbage, but are better known as a Southern green because they can tolerate more heat.

Collards grows  like trees that is the best time to pick them and after the frost fall on them.

You can make so many dishes with Collards like soups stir fry and use the leaves for rolling foods. I like to cook them this way.

Collards Greens And Smoke Turkey Tails
 4 pounds cut up Collards Green
 4 smoke Turkey Tails
 1 Large chopped Onion
 2 clove mashed Garlic
 1/2 Chopped Celery
 1 Med Hot Green Pepper
 Salt And Pepper
 6 cup Chicken broth

 Place Turkey Tails and the 6 cups chicken broth and 2 cups of water in stock pot adding onion, garlic and celery and salt and pepper to taste.Cover pot cook over med heat 1 hour.

Adding cut up Collard Greens and hot chopped green pepper cover pot and cook 1 hour on med heat you can add more season if you like at this point. you can add a stick of butter if you like your greens a little grease.
Take out the Turkey tails and serve alone if you like.

Monday, June 24, 2013

How To Root Roses

The first thing you need to do is gather your supplies. You will need pruners, a 10 to 12" flowerpot, potting soil, root starter, and a 1-gallon clear jar.

Go to the original rose bush or if someone gave you a bunch of  roses you can use a stem from them. If using a stem from a rose bouquet make sure you do this right away when the roses are fresh.;

Step #1 - Look for a rose stem that has at least two sets of leaves.

Step #2 - Remove the petals from the rose by gently cupping the rose blossom in your palm and pull the blossom away from the stem. If you want to enjoy the blossom, place it in a bowl of fresh water so it will float.

Step #3 - Remove all sets of leaves except for the tops set of leaves (one or two).

Step #4 - Take the potting soil and fill your flowerpot with the soil.

Step #5 - Measure the rose stem against the flowerpot; half of the stem will need to be buried in the potting soil. Trim the stem if necessary for it to measure correctly.

Step #6 - Poke a hole in the potting soil with the stem. Now bury half of the stem in the soil.

Step #7 - Dip the end of the rose stem into the root starter.

Step #8 - Pat the soil around the rose stem. Pour water over the potting soil.

Step #9 - Place the 1-gallon jar over the stem, leaving headroom for the rose stem.

Step #10 - Settle the jar firmly into the soil, being careful not to touch the leaves.

Now you have created a terrarium for your cutting to take hold and hopefully grow.

Place the flowerpot in a shaded place facing north. Ideal locations may include behind a bush or in the shade of a garage or shed.
It is very important that the cutting NOT be in the sun or the new rose bush will scorch.
Leave your cutting alone for several months. You will NOT need to water because of the terrarium.
If you are successful, you will see new leaves forming on your stem. Once the rose has several new leaf sets, and the ground is warm you can transplant your new rose bush into your flower garden.

Friday, June 21, 2013


 A fall in love cake it is so easy...try to serve warm with that warm streusel melting in each bite and that icing so sweet! my grandmother always said if you going to bake something sweet..".Make it sweet"

1 box yellow butter cake mix (Reserve 1 Tbsp. dry cake mix for the streusel)
1 c. sour cream
4 eggs
1/2 c. canola oil
1/4 c. sugar
1 tsp. pure vanilla extract

2 tsp. ground cinnamon
2 Tbsp. light brown sugar
2 Tbsp. melted unsalted butter
1 tsp. pure vanilla extract
1 c. chopped pecans/walnuts
1 Tbsp. dry cake mix

1/2 c. confectioner sugar
1 Tbsp. fresh lemon juice
2 Tbsp. evaporated milk

In a large mixing bowl, mix all cake ingredients together using a hand held electric mixer on low-speed. Butter and flour a 9" bundt pan. Pour half of batter in bundt pan. Mix together the streusel ingredients and spoon mixture on top of cake batter, covering with remaining half of batter. Bake at 300° F for 60 minutes or until done. Let cool in pan on wire rack. When cool, mix icing ingredients together and drizzle over cake.

Banana Pudding

I don't know where I got this recipe but thank God for them who make it.It is great!!!

Banana pudding is a very simple, homey, and classic Southern dessert. There are really only two ways to make it -- the right way and the wrong way. There's no futzing with the ingredients or the preparation. Futz, and you have something different.
  • The right way: make a simple, homemade pudding on the stove top.
  • The wrong way: make instant pudding.
  • The right way: keep your pudding vanilla flavored. No squished bananas, no spices, no nothin'.
  • The wrong way: make banana flavored, or any other flavored pudding.
  • The right way: use ripe, but not overly ripe, sliced bananas
  • The wrong way: use green or overly ripe bananas that you've squished, chopped, or cooked.
  • The right way: use Nilla Wafers.
  • The wrong way: use homemade or any store bought cookie other than a Nilla Wafer.
  • The right way: alternately layer the three main components - cookies, bananas, pudding in that order. Repeat if necessary.
  • The wrong way: not getting at least one layer of bananas and cookies underneath the pudding.
Let me take you step by step:
Let me take you step by step:

1/3 cup flour

2/3 cup sugar

2 cups milk

3 egg yolks, beaten

1/4 teaspoon salt

1 teaspoons vanilla

1 package Nilla Wafers

3-5 bananas, sliced

Combine flour and sugar in a sauce pan. Gradually stir in milk. Then add egg yolks and salt.

Cook over medium heat until thickened (about 8-10 minutes, but thickening will take place almost suddenly and you will know when this occurs), 

stirring constantly (very important).Remove from heat and add vanilla.

Layer vanilla wafers

then bananas

and then one-half of the pudding in a deep dish.

Repeat until finish

Baked Mac And Cheese

Put a pot of water on to boil (about six to seven cups of water).
Measure out your dry macaroni into the pot. I am giving you measurements of the dry because I know this is always confusing, you never know if they want you to use two cups dry or two cups cooked and so on.
This recipe calls for 2 1/2 cups DRY macaroni.
Bring this to a boil and reduce to simmer until noodles are tender. Drain.
In a bowl, combine flour, salt, and pepper.
Stir that up.
Lightly spray cooking spray in an oven safe bowl or dish.
Place 1/2 of your macaroni in the bowl. Sprinkle with flour mixture.
Cut two thirds of a stick up butter into small pieces like this.
Place a few pats of butter on top of your first layer.
Top with half of the cheese.
Remaining macaroni…
Remaining flour mixture and butter…
and remaining cheese.
Pour milk over all.
Cover with aluminum foil and bake in the oven at 350 for 35 minutes.
Remove foil and bake an additional ten minutes.

Baked Macaroni and Cheese
  • 2 1/2 cups uncooked macaroni
  • 2 1/2 Tablespoons flour
  • 1 1/4 teaspoons salt
  • Pepper to taste (I use about a teaspoon)
  • 4 Tablespoons margarine
  • 3 cups shredded cheddar cheese
  • 1 cup milk
  1. Cook pasta until tender, drain. Mix all dry ingredients together, set aside. Spray oven safe bowl or dish with cooking spray. Place half of macaroni inside. Sprinkle half of the flour mixture over top and top with half of the margarine, sliced into small slices. Sprinkle 1 1/2 cups cheese over. Repeat. Pour milk over all. Cover with foil and bake at 350 for thirty five minutes. Remove foil, bake an additional ten minutes. Serve hot.

Lemony Lemon Cake


FINALLY!! A  Great Lemon Cake you can call your on taste too! just right for those  lemony taste buds. I happen to find it on Barefoot contesssa Ina Garten.... thank you Girl

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

For the glaze:

  • 2 cups confectioners’ sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice
  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
  5. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Green Peas Salad

If you love green peas... try this cool recipe next time when you having guest over. always look for something difference and you never go wrong.


4 cups sweet green peas
1 med. onion-chopped
4 boiled eggs-peeled and diced
1 cup shredded American cheese
2 cup cooked macaroni
1/2 cup sour cream
1/4 cup mayonnaise
1/2 envelope of Hidden Valley Ranch Mix 

4 tablespoon Pimento 
4 Tablespoon bacon bits


Combine all ingredients in large mixing bowl and mix well, but lightly--don't mash the Peas! after you refrigerate this salad for about 2 hours check to see if it needs a little more mayonnaise. if you like add black pepper and a little sugar.

Pimento Cheese Stuffed and Bacon Wrapped Jalapeno Poppers

Great for those late nights snack with a cold ice tea. sometime you just need something hot and cold together.
  • 1 8 oz pimento cheese spread
  • 1 package smoked bacon 
  • 15-20 jalapeño peppers (depending on size) 
Preheat the oven to 375.
Slice the bacon in half and slice jalapeno in half lengthwise and clean out seeds and insides completely.
Stuff the jalapeno with pimento cheese mixture and then wrap with bacon. Bake for about 20 minutes or until bacon is browned.  Serve and enjoy!

Tuesday, June 11, 2013

Pineapple Cobbler

Please try this easy sweet and tart and light crust pineapple cobbler this weekend and make a hit with the pineapple lover in your family.

I love to uses two cans Dole Pineapple Chunks because they really taste like fresh pineapple.


Cook pineapple mixture about 30 mins until pineapple or clear and done and then.....

Mix 1/2 cup water and 2 tablespoon corn starch and two tablespoon plain flour mix together until smooth and little thick.

Pour just a little cornstarch / flour water into the pineapple mixture and stirring until it start getting thick not to much because it will get thick too fast and you don't want to throw it out and start over.

If you want a juicy cobbler add less cornstarch/flour water.

I love a home made pie crust /but I love to use kroger pie crust too!

1.Bake one crust in oven until golden brown...break it up in the pineapple mixture.
2.Place the other crust on top
3.Bake until golden brown on 400

Thursday, June 6, 2013

Smothered Potatoes

Soul food cooking is always best for me. Like smothered Potatoes you can eat them for breakfact,dinner, lunch, and supper time. so easy to cook. folks will just love to come and eat at you house because you always got something always cooking on the stove.
first thing is peel your potatoes. about 6 med size. well it's all types potatoes-. I choose the yellow gold ones.

 Slice them like this and place in a frying pan with 1/4 cup of oil turn them into the oil covering the potatoes adding salt and black pepper to taste

Adding 1 cup sliced Onions on top covering all the potatoes evenly.

Adding 1/2 cup each red and green sliced peppers. next covering the onions and potatoes. you can add more salt and black pepper if you like.

If you like it spicy you can add 1 chop jalapeno pepper.

Cover and place on low medium heat and let smothered about 10 mins.after 10 mins turn the top ingredients to the bottom of the pan and cook for 10 mins more or until tender.

Sunday, June 2, 2013

Ox Tails

Always felt if you can make a meatloaf... you can perpare a plate of Ox Tails over rice... Really! getting a recipes from your mother or grandmother is good - But it's a show you how or tell you kinda thang right?
well, you got the recipe for the dish, but you yet lost in space when you get it ... when you hang up the phone you are yet lost. Well, here is my recipe. Step By Step.

These Ox Tails are looking at you and ready to be cooked and gravy and serve over rice. wash them up and dry them off and add black pepper and salt and place in the refrigerator. about 4 hours or over night

Remove for the refrigerator and dust with flour all over making sure they are cover well-. this is important.

Next adding about 1/2 cup canola oil in a frying pan on med heat and adding the Ox Tails. Brown Ox Tails on each side very well. Take them out and placing them on paper towels making sure no oil is on them. adding to a baking dish.

Adding salt and pepper to your taste-. 1 cup chopped onion, 2 cloves garlic chopped ,1 cup chopped celery, 1 cup chopped carrots, 1 cup chopped raw potatoes, 1 bay leaf ,1 bunch fresh thyme chopped and 6 cups low-sodium beef broth. Cover and place in oven for 1 hour on 350.

After cooking for an hour pour off the broth-. you don't need it. Adding another cup onions and 2 cloves garlic chopped-. adding brown gravy mix on top of cooked Ox Tails-. I like Tone's you can used what you like. follow directions and make 6 cups. pour all over Ox tails and cover and place in oven and cook for 1 hour more

Cook your rice....I like pot boil rice!