Tuesday, April 29, 2014

Butter Lima Beans

These dried and canned super beans are available throughout the year.The seeds are generally cream or green in color, although certain varieties feature colors such as white, red, purple, brown or black.

These super beans are a very good source of cholesterol-lowering fiber Lima beans like other beans, are rich in dietary fiber.

Lima beans' contribution to heart health lies not just in their fiber, but in the significant amounts of folate, and magnesium these beans supply.

If you have insulin resistance, hypoglycemia or diabetes, Lima beans can really help you balance blood sugar levels while providing steady, slow-burning energy.

If you keeping red meat out your diet eat more Lima they are a good source of protein

How to Choose and Store Lima Beans

If you purchase frozen Lima beans, shake the container to make sure that the beans move freely and do not seem to be clumped together since the latter suggests that they've been thawed and then refrozen.

Store dried Lima beans in an airtight container in a cool, dry and dark place where they'll keep for up to six months.

If you purchase the beans at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times.

As cooked Lima legumes are very perishable, they'll only keep fresh for one day even if placed in a covered container in the refrigerator.

Fresh Lima beans should be stored whole, in their pods, in the refrigerator crisper where they'll keep fresh for a few days.

Frozen Lima beans do not need to be thawed before being cooked.

 Perfect Bowl Of Lama Beans


2 pounds baby Lima beans, fresh in the shell, or one 10-ounce package, frozen

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon black pepper


Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving

The Dry Butter Lima Beans With Ham Hock

These Beans Cook Longer

2 or 3 Med Ham Hock are 3 Turkey Tails

1 Med Onions chopped

1/4 cup chopped red bell pepper

1 Clove Garlic Crushed 

3 Stalk Celery Chopped 

Black Pepper And Salt To Taste

1 Large Bag Dry Beans 

1/2 Stick Butter add after beans are done

1 stick margarine

1 bay leaf

Soak dry beans about two hours pouring 
hot boiling water on them and let cool
down to room temp.remove the water 
from the beans.

Place ham hocks or turkey tails in a stockpot with enough water to 
cover. and cook for an hour and 1/2 with one stick of margarine.

Adding all Ingredients

Cook  one hour  and 30 minute longer on low until beans or tender and creamy add butter
remove the ham hocks or chop up and serve.


Thursday, April 24, 2014

Chicken Spaghetti


1 whole chicken about 3-5 pounds

2 lb regular velveeta cheese

1 can hot rotel tomatoes

1 lb spaghetti pasta

1 stick butter

1 can cream of chicken soup undiluted

1 large onion  chopped

1 cup green bell pepper

1 cup chopped red bell pepper

1 cup chopped celery

1 can green peas

salt and pepper to taste


Cover whole chicken with water in a large pot adding salt and of black pepper to taste to water.

Remove chicken when completely done and tender and start deboneing, about 30  minutes.

Boil spaghetti pasta in remaining broth according to package directions.

Drain pasta after done and discard water. Set aside the pasta...Do not rinse.

Melt the butter in a sauce pan and saute the vegetables.

Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

Add cheese and stir together, mixing well. Add salt and pepper to taste.

Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

Add the can of drain Green Peas last and mixing in very well.

Add cheese on top and bake until cheese melt

Saturday, April 19, 2014

Aretha Frankin's Peach Cobbler

Emeril Lagasse and Aretha Franklin finish her peach cobbler with cinnamon, nutmeg, and butter and serve it with vanilla ice cream and powdered sugar.

Tanya Holland...Soulfood Chef

The Restaurant That's Changing the Face of Gritty West Oakland Tanya Holland dreamed of becoming a star chef. Who knew she'd find the best kind of fame running Brown Sugar Kitchen in gritty West Oakland?

By Emily Kaiser Thelin
You Go Gurl....!

Read More About Tanya Holland

Thursday, April 17, 2014

Buttermilk Pie

When, I was growing up around my grandmother in East Texas in 1960..."Folks", She will cook morning, noon and supper. No fast food here! She was one of the best cook around. I could sit and watch  her cook in her country kitchen all day long.

My grandmother could turn a dish into a master piece ........ One day she bake a Buttermilk pie for dinner, A Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern States.
When I taste the Buttermilk Pie for the first time it was so creamy, sweet and tangy... Good job Grandma!

Recipe for Buttermilk Pie....Remember a Change sometime don't hurt.

Weekend cowgirl has the same recipe my grandma...You go gurl!


Rainbow Cake

It is time for that wonderful day...Easter Sunday! I like serving a beautiful and colorful cake just for that day. My family love this cake because it has a unique favor and color as well. I use Jell-O favor in every layer.

Choose your family about 5 or 6 favorite Jello-O mix. Next buy Dancan Hine Cake mixes. you can really match these favors and add more bold favor to the cake mix with using the Jello-O.

If you want a green layer cake buy classic white cake mix and add 6 tablespoon of lime Jello-O

If you want a Orange layer cake buy Orange Supreme and 3 tablespoons orange Jell-O

You'll get the on and so.(If you use one box of cake mix. follow cake mix direction and put half in a bowl and add just 3 tablespoon of Jell-O to each bowl and bake.

you can frost your cake like an Easter Egg with an icing tool in many colors

you can also wrap them and keep them frozen until you are ready for them and save time.

Stack the layers on top of each other very well with icing on each side

Get bowls and mix your colors using food coloring and 1 tablespoon Jell_O in each favor
Or just no color icing at all.

Classic Vanilla Buttercream Frosting
1/2 cup butter, softened
  4-1/2 cups confectioners' sugar
  1-1/2 teaspoons vanilla extract
  5 to 6 tablespoons 2% milk
In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups. Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups. Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups. Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups. Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups. Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.

you can get real fancy.

Chicken And Potatoes

Tuesday, April 15, 2014

Simple Lemon Pie



1 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water


3 egg yolks

1 1/2 cups sugar

1/3 cup plus 1 tablespoon cornstarch

1 1/2 cups water

3 tablespoons butter or margarine

2 teaspoons grated lemon peel

1/2 cup lemon juice

2 drops yellow food color, if desired


3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 teaspoon vanilla


In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute

Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.

In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Monday, April 7, 2014

Collard Greens

I love these two greens beauty together.Collard and Cabbage. Season just right with the right spice and not over cooked just the right texture.That's what it is all about in the home cooking in the south.Simple and easy with a great big smile.

Sunday, April 6, 2014

Collard Green Apple Ginger Juice

6 collard green leaves clean and trim

2 green apples seeds removed

2 cucumbers peeled

2 inch long piece of ginger

1 lemon or lime

Blend until smooth in a Blender

This recipe made two big servings.This provide valuable cancer fighting phytochemicals.

Friday, April 4, 2014

Turkey Ham Steaks With Pineapple Glaze

Ham Steak for Easter Dinner is one of an old time favorite. Pineapple glaze with slice pineapple is the best taste ever it bring out that great Turkey Ham taste. Those glaze pineapples is the best.

Wednesday, April 2, 2014

Smoked Bologna

Want to make an impression on you friends and family??? Then you have got to try Smoked Bologna. This is a simple dish that is greatly done in the southern states doing this will changes the flavor of a boring Bologna product.But always buy a good Beef Bologna Product Roll and a Good Rub.


This is Easter month. I like baking a moist and super moist carrot cake Doc! It is so so good and you just can stop licking your fingers from the cream cheese Frosting. Just looking at it you can gain a pound. I call this cake you can't go wrong....

2 c. sugar

1-1/2 c. vegetable oil

4 eggs

3 c. grated carrots

2 c. all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 c. chopped toasted pecans

1/4 teaspoon cayenne pepper

Cream Cheese Frosting

In mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well. Mix in carrots. Combine in bowl flour, baking soda, baking powder and cayenne and cinnamon. Sift. Add flour mixture to carrots mixture. Mix. Add nuts. Pour into greased and floured two round cake pans. Bake in 325 degree oven for 45 minutes to 1 hour or until cake test done.

1/2 cup crushed pineapple without the juicy
1 (8 oz.) pkg. cream cheese, softened
1/2 c. soft butter
1 (1 lb.) box powdered sugar
1 tsp. vanilla
Chopped nuts sprinkled on top of frosted cake (optional)

Combine cream cheese, margarine, powdered sugar and vanilla; mix well. Use to frost cooled cake. Sprinkle chopped nuts over top for garnish. Note: I make this cake the day before and place it in an airtight cake. Cover in the refrigerator.

Chicken And Dumplings With Green Peas

Someone in my circle ask for a recipe for her mother dumping and peas. I remember a long time ago my grandmother make them but she added chicken.I think my friend in my circle mother had to use chicken to get that broth to boil the dumpling and added a lot of green peas and serve just a little pieces of chicken in that dish of Dumpling And Peas.

I Really Care About My Circle Of Friends And I Hope You Can Always Ask Me For A Recipe!

Chicken And Dumplings With Green Peas

5 pounds chicken thighs

salt and black pepper to taste

4 cloves garlic, minced

1/2 cup onion

6 tablespoons all purpose flour

6 cups chicken broth

4 cup water

1/2 cup whole milk

1 cup frozen green peas

Boil chicken thighs in 4 cups water until tender about 30 mins remove chicken from water and remove the bones and and fat. Put boneless chicken a side and don't used the water. in another pot pour in 6 cup chicken broth and bring to a boil. add salt and black pepper,garlic,onion, peas and dumplings. cook about 10 mins or less add  flour to milk and stir in until thicken add chicken (at this point you can leave out he chicken and just have peas)

For The Flat Dumplings

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup whole milk

2 Tbs. Shorting

In a bowl combine the flour, baking powder and salt.  Cut in the shorting into the dry ingredients with a fork or pastry blender.  Stir in the cold milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface.  You’ll need a rolling pin and something to cut the dumplings with.  

Tuesday, April 1, 2014

Easy Chocolate Chip Cookies

mmmm...these are so good! chocolate chip cookies are my favorite. super easy and you can eat as many of them you want. But please share...When I give you this easy recipe, you can keep it for yourself or share your secret....mmmm????