Seafood cornbread dressing

Dry Butter Beans With Smoked Turkey Tails

Golden Onion Rings Oven Style

TOMATOES CORNBREAD DRESSING And Beans Click Link Below And Get Recipe

Hassel Back Potatoes Click Link Below And Get Recipe

Southern Living Bacon And Cheddar Grits Quiche Click Link Below And Get Recipe


Spicy Pinto Beans and Ham Hocks Click On Link Below And Get Recipe

I love Beans of all kinds and I will cook them up in a tinkle of an eye. One thing you much know you got to cook beans in smoke meat so they can get that flavor.It don't have to be pork you can cook them in smoke turkey tails,"yes sir"

1 pound of dry red beans clean and picked
2 smoke turkey tails
1 pound smoke sausages sliced
1 large onion chopped
2 garlic clove mashed
1/2 cup celery
1/8 teaspoon cayanna pepper
salt to taste
1/4 teaspoon cumin
1 cup Uncle Ben’s long grain rice (cooked)


1. Boil turkey tails in 8 cups of water 1 hour

2. Add Beans and cook 1 hour

3. Add all ingredients to the cooking beans.(not rice)

4. Cook 30 minutes

5.start mashing some of the beans on the side of the pot with a big spoon
to make them creamy.... beans need to cook 30 minute more with the sliced smoke sausages.

6.Take out turkey tails before serving over rice

Black Eyes Peas And Bacon

Tell me who don't love Black Eye Peas and cornbread??? Well I know>>> I do and I always like mine a little spicy. Let me share something with you...I have a friend who love them but she can't cook them too well.when she buy the dry dry black eye peas in the package, when she cook them they always get too soft and mushy. I can up with this recipe. My friend was happy when I help her with the peas and I believe you will be too.


6 cans Black eye peas. I always uses kroger,they never let me down.
 1 pound smoke raw bacon
Cook bacon and keep dripping...please don't burn the bacon and the dripping.
Adding to a pot 6 cans of water, the 6 cans of peas, cooked bacon broken in pieces and adding a large chopped onion (red bell pepper if you like) or 1 green hot pepper.
Salt and Black Pepper to taste
Cover and cook on low med heat for 40 mins or until your likeness of the peas.


Green Fries Apples

Potatoes are always used for Fries.I like to change up sometimes and make an hit with green apple fries. places them in front next time when you are going to have that cook out or just a hot sweet snack.


4 granny smith apple, peeled, cored and sliced into french fry sticks

 mix all dry ingredient together and place in a bag 1/2 cup cornstarch,1 cup all purpose flour,1/4 cup sugar,1/4 teaspoon ground cinnamon....salt to taste if you like. Place few in the the bag and shake until coated very well.
Place few green apples in the the bag and shake until coated very well.adding to the vegetable oil.
Don't cook too fast cook on med heat until golden brown. Drain apple slices on a paper towel and sprinkle with cinnamon sugar. Serve with dipping sauce or eat them by themselves.

You don’t want to make these too much ahead of time because they will lumpy, you want to serve them hot and crispy not soggy.


Cheese Grits

It's funny, I was raise in Texas and my mother never cook grits. When I married, my husband folks who lived in New Orleans ate them just with butter.So when I started cooking them I had to add a little some some to them "some taste".

Grits has been a part of the life of every Southern of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only in the south , but also the world,  
Grits are usually either yellow or white, depending on the color of corn. The most commonly version found in supermarkets is "quick" grits in which the germ and hull have been removed, so grits can cook fast and quick.if not if will take 30 minute to cook.

My Cheese Grits Recipes

4 cup chicken Broth
1 cup quick cooking grits
1/2 t seasoning salt, optional
6 Tablespoon butter
2 cup shredded cheddar cheese

2 drop sunny yellow food color

Bring broth to a boil in medium saucepan;
stir in grits, seasoning salt and butter.
Bring to a boil; reduce heat and simmer until grits are done, about 10 mins add in food color and blend well.The Grits need to be (Thick) Not (Thin).

Pour half cook grits in serving bowls
Top with cheese to your liking ( Do not stir the cheese in the grits this will make them too creamy and wet)
Add more cook grits on top of cheese
Add more cheese on top much as you wish
 Melt cheese in oven ....serve make 6 serving

Add sour cream and crispy bacon if you like on top...Please enjoy your Grits!

Candies Yams

1/4 cup water 6 large sweet potatoes 1/2 cup butter 2 cups white sugar 2 teaspoon ground nutmeg 1 tablespoon vanilla extract 1 small lemon with the juice Directions Peel the sweet potatoes and cut them into choice of slices.add water. Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes. Mix the sugar, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. You will need to stir occasionally during the cooking. Stir in the vanilla and lemon juice just before serving. Serve hot.





6 cups shredded cabbage mix in package
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1 tablespoon onion flake
1/4 cup sugar
Salt and pepper to taste
1/2 raisins
1/2 cup sweet flake coconut
1/2 cup dry chopped pineapple


In a large bowl combine cabbage slaw mix,raisins,coconut and pineapple . In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar,onion, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.


Thanks to Bubble Gump for this  Real Good Tartar Sauce

1 cup mayonnaise
1/4 cup chopped dill pickle
1 tablespoon minced fresh parsley
2 teaspoons capers
2 teaspoons grated onion
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon lemon juice
1/4 teaspoon garlic powder
Combine all of the ingredients; cover and chill. Makes about 1 1/4 cups.




Is It Stuffing Or Is It Dressing?

Every year my brother and I we will have the same conversation....Is it stuffing or is it dressing?   My Mom and Grandmothers, made their "dressing"  with the turkey, and we called it dressing. They would use  cornbread . Now I am making Stuffing with cornbread and dry white bread it is set away from the dressing in a dish. Call it what you must thanksgiving dinner wouldn't be complete without it! I am share two recipes one is simple a slow cooker style and the other is Cajun style. Making Thanksgiving stuffing or dressing is the way you want it to taste.

Simple Slow Cooker Style

    8-inch pan cornbread
    8 slices day old bread, toasted and cubed
    4 eggs
    1 cup chopped  onion
    1/2 c. chopped celery
    1 to 2 tsp. poultry seasoning
    1/2 tsp. black pepper
    2 cans cream of chicken soup
    2 tbsp. butter

Grease . Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on HIGH for 2 hours or on low 3 1/2 to 4 1/2 hours.

Cajun Cornbread Dressing

8-inch pan cornbread

8 slices day old bread, toasted and cubed

salt and black pepper to taste

½ teaspoon ground cayenne pepper

2 teaspoons dried oregano

1 teaspoon thyme

6 tablespoons cooking oil

1 ½ cups finely chopped onions

1 ½ cups finely chopped bell pepper

1 cup chopped red bell pepper

1 cup finely chopped celery

2 tablespoons minced fresh garlic

1 14 ½ oz. can chicken broth

1 12 oz. can evaporated milk

1 small can cream chicken soup

6 eggs, beaten

1 stick butter melted

 Add oil and veggies

and saute in a pan not to over cook and sat a side

Place bread in a large bowl

Adding the spices and herbs mixing well.

Mix milk,eggs,soup and broth together and add to bread stirring well

Add the veggies and blend lightly into the mixture. Next add melted butter and blend well.

Grease A baking dish and add mixture. Bake at 350 until golden brown about 30 minutes



Cheesy Broccoli And Ham Casserole Recipe

I love to eat broccoli many ways....this veggie you will never get tired of eating." broccoli" you can serve it many way and plus it's good for you too. remember cooked it right plays a good part in perpard it.when you cook it to long it come a part and looks like a mess. just steam it until tender and let it be dark green.broccoli goes with a lot fancy meals and the very simple one as can serve it as a side or mix it in something that will be wonderful. "All cooks knows" you never can go wrong when you serve broccoli. This recipe I am sharing  is just a plain simple dish you can try in the place of mesh potatoes.

Cheesy Broccoli And Ham Casserole

14-16 fresh cut florets broccoli ( steam tender)

 2 tablespoon melted butter

4 ounces cream cheese, softened

4 ounces cheddar cheese, shredded

4 green onions, chopped

Salt and pepper, to taste

3 pieces smoke ham fried until crisp not hard and not to brown.

Steam the broccoli 4-5 minutes or until tender pour melted but on top. put in a greased 2-quart casserole. mix in the cream cheese, cheddar, green onion, salt, pepper and ham. bake at 350 until bubbly.
(You can add more cheese if you like on top and if you like a little heat add hot green peppers with the green onions" )


Sweet Potato Souffle

Sweet Potatoes and Roasted pecan topping. what can you ask for next in a soulffle? never will fall and never will fell at your dinner table, easy and never hard to perpare this classic dish is a treasure. You know sweet potatoes is a vegetable your kids will have no problem eating this dish up!

3 cups sweet potatoes cooked and mashed
1 cup of sugar
2 eggs, well beaten
2 tablespoon vanilla
1/2 cup of evaporated milk
1/2 real sweet butter
1/2 teaspoon nutmeg 

Mix potatoes and the ingredients together until will lumps
pour in a baking dish.

1 cup light brown sugar
1/2 cup flour
1 cup pecans chopped
1/3 butter

Mix well. ingredients will be stiff and crumbly. crumble on top of potatoes mixture bake at 350 for 30  mins


Green Beans Casserole Recipe

I become to like this dish after I make some changes. I did like it at first because the green beans had no good taste and it took away from the dish and the sauce was not flavorful. If you feel the same way about this dish...try this recipe for the Holidays and tell your family and friends you are being the Green Beans Casserole.

For the Topping:

3 cups canned fried onions (about 6 ounces)

4 slices white bread, each slices torn into quarters

2 tablespoons unsalted butter, softened

¼ teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

1 Tablespoon parmase cheese

Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

Green Beans cooking...

In a frying pan add three teaspoon bacon dripping

Add a cup of chopped onion

Add 1 1/2 lb fresh Green Beans

Add 2 cups chicken broth salt and pepper to taste

Cover and cook for 20 mins

 Mushroom Sauce

 4 T. olive oil

2-3 c. sliced mushrooms baby bellas

3 cloves garlic, minced

Salt, Pepper and Thyme to taste

2 T olive oil

2 T. flour

¾ c. half and half milk

½ c. vegetable broth

¼ c. white wine or cooking wine

1 pinch salt

Pepper to taste
Sauté the mushrooms and garlic in a large sauté pan in olive oil until soft.  Season with salt, pepper and thyme. Remove to a bowl.

In the same pan, heat the butter and/or olive oil on medium heat. Add the flour and whisk to form a roux.

Continue whisking for about 2 minutes. Slowly add the liquids while continuing to whisk, making sure there are no lumps. Salt and pepper to taste. Remove from heat when the sauce is thick and stir in mushrooms.

Combine Green Beans and Mushroom Sauce together

Pour in a baking dish and add Topping Mixture

Bake in oven 250 until bubbly

You can do this recipe the old other way (But Why???).

The Cornbread Dressing Recipe

The Dressing is one of the highlights of Thanksgiving Dinner. Folks just love that good favor chicken or turkey broth mixture of bread turn into a delightful cooked and season stuffing prepared just right with that touch of sage.

My Grandmother Sweetie make the world best Cornbread Dressing for us and we just love that rich taste she put in to it...When she pass away. my mother all most got it just right...and when she pass away in 1992 that was the end of that era...

I came up with a dressing almost like my mother and my grandmother and I will like to share with you. It;s kountry and have that taste we loved as growing up in the south. Back then my folk just went in the kitchen and came up with some might good eats with a dash of this and a pitch of that.

So that what I did and came out just fine for the recipe of Thanksgiving mother and my grandmother would be so proud.And plus I remember watching them when it was time to prepared for the dressing....and that made it a plus for me!

Always use good tasting cornbread my mother will always say and my grandmother uses day old bread nice and cold and the broth had to be cold too... this will keep the dressing from being sticky and packy.

Let's Start

4 or 6 chicken leg quater trim fat but not all use about 4 chicken back to make the broth richer and you can add 6 pieces raw clean chicken livers make sure that green skin off ( leg quaters are rich with broth when cooked).

1 cup celery chopped

2 cups white onion chopped

 Salt and Pepper and 2 cup water place in a roasting pot

Cook in an oven at 350 until done and brothy

Take the chicken out save the broth and spoon out 1/4 cup of fat.

Gather Bread like

4 cups Cornbread cubes

2 cups dry France bread in cubes ( hold up better than white sandwich bread)

Mix them together 2 cups onions 2 cups celery and 1/4 cup fat from the broth at to a pan.

Saute until lightly tender pour over bread add your season at your choice like we love lots of black pepper and a little sage to our taste. you may like saute mushrooms or roasted pecans.

 Pour in about 3 cup or 4 cold broth and two beaten eggs too much broth made it to thin too less make it too thick).

Pour into a cooking dish and bake at 350 until golden brown


6 medium size potatoes peeled

1/2 cup chopped sweet pickles

1/2 cup chopped onion

1/2 cup chopped celery

2 tablespoons chopped green pepper

2 tablespoons chopped red pepper

Salt to taste

3 tables mustard

3 tables Salad Dressing

6 hard-cooked eggs (5 chopped and 1 sliced)

2 teaspoon white vineger

1 teaspoon dry parsley


1.Boil peel potatoes in salt water. cut the potatoes in bite sides boil until fork tender drain and set  a side a bowl chop up five hard boil eggs

3.add mustard

4.add salad dressing

5.add dry parsley flakes

6.blend together and set a side


In another bowl stir vinegar, the pickles,onion,celery,red and green peppers together/add the drain potatoes and blend lightly. pepper and salt to taste.

next add the egg mixture and blend in lightly
place in a serving bowl and top with a little paprika and dry parley flakes and 1 slice hard boil egg. keep cold.


Two cans Bush bake beans (Brown sugar and bacon)
1/2 pound cook bacon and save dripping
1/2 cut up onions
1/2 cup red and green bell peppers
1/2 cup ketchup
1 cup bar b que sauce
2 garlic clove chopped
1/4 cup brown sugar
In pan fry bacon and keep dripping in pan than add onion and peppers and garlic cook about 2 mins. adding ketchup and bar b que sauce and stir well adding the beans. add sugar and blend well and add to a baking dish and bake 10 mins.

Chicken And Dressing