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!

Cheese cake

cheese cake is the best almost all modern cheesecakes in the United States and Canada use cream cheese; in Italy, cheesecakes use ricotta; Germany, the Netherlands and Poland use quark. Cheesecakes are most easily baked in a leak-proof springform pan, often paired with a water bath to more evenly distribute the heat. Because of the high density of most cheesecakes, they continue baking for some time after removal from an oven. cheesecake should be classified as a cake, a custard, a torte, or something else is a matter of debate. The early Greeks considered it a cake. Some modern authors point to the presence of many eggs, the sole source of leavening, as proof that it is a torte. Still others claim that the separate crust, the soft filling, and the absence of flour prove that it is a custard pie.

Bar B Que Time

Many years I did not know the difference between a smoker and a charcoal grill is that a smoker keeps the fire away from the food. Less burning the meat and you get that great smoke taste. one thing you got to do is getting the meat on early.

A smoker contains the fire and keeps the temperature low enough to cook meats at temperatures around 200-250 degrees F.


 A grill is designed to cook hot and fast like steaks and hot dogs.

Keeping the fire small and to one side of the grill you can generate low temperatures that are the secret of real barbecuing those ribs and steaks.

Always add flavor to your Bar B Q with favor wood

The box look like this and you place it on the hot coals and the smoke favor the meat. and that is very a good thing.

Let's Smoke a Chicken

Rub the chicken down...try my rub
    1/4 cup paprika
    3 tablespoons black pepper
    2 tablespoons salt
    2 teaspoons dry mustard
    2 teaspoons cayenne
    2 teaspoon granulated garlic
    2 teaspoon dry basil
    2 tablespoon cooking oil

Blend all together and start rubbing the chicken all over.Place in a per-pared smoker and cook until temp reach 170

Now Let's Do Some Beans

Two cans Bush bake beans (Brown sugar and bacon)

1/2 pound cook ground meat and save driping

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 sugar
In pan fry ground meat 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.

Potatoes Salad ...Yes you can!

 Potatoes salads is a art. everyone make it different it could be good or just dull. if you trying to learn how to prepare one...Here an easy recipe.

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
Paprika



1.Boil peel potatoes in salt water. cut the potatoes in bite sides boil until fork tender drain and set  a side

2.in 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

Next

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.


I found Some famous Rubs And Sauces....You may like to try.

Porker's Rib Seasoning


This rub is perfect for all kinds of pork whether it's ribs or Carolina-style pulled pork. One tip: If you apply your spice rub too early before you start cooking it will cause the pork to develop a ham like flavor, and not in a good way. So apply this rub right before the pork hits the smoker.

Yield: Makes 4 3/4 cups
Ingredients:

    2 cups paprika
    3/4 cup lemon pepper
    3/4 cup brown sugar
    1/4 cup coarse ground black pepper
    1/4 cup white pepper
    1/4 cup onion salt
    1/4 cup granulated garlic
    1/4 cup chili powder

Preparation:
Mix all ingredients and store in an airtight container in a cool dark place. Apply to pork with a shaker right before it goes into the smoker.


Best Odds Rib Rub

This rub is your "best odds" to smoking great set of ribs. This savory rub will add a lot of flavor without detracting from the natural flavor of the meat.


    1/3 cup paprika
    3 tablespoons dry mustard
    3 tablespoons onion powder
    3 tablespoons garlic powder
    2 tablespoons ground basil
    1 tablespoon black pepper
    1 tablespoon salt
    2 teaspoons red pepper (1 tablespoon if you want it hot)

Preparation:
Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.

Spare Rib Rub

This is a sweet and savory rub works well on pork ribs. You can adjust the heat by changing the amount of cayenne. This Recipe was posted to the Forum by BBQ Guru.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 2 cups
Ingredients:

    1 cup brown sugar, dark
    1/2 cup paprika
    2 tablespoon salt
    1 tablespoon black pepper
    1 tablespoon white pepper
    1 tablespoon cayenne pepper
    1 tablespoon garlic powder
    1 tablespoon onion powder

Preparation:
Combine all ingredients. Store in an airtight container in a cool, dark place.



Best Odds Pulled Pork Rub
This is a basic but traditional pulled pork rub that will give you the best odds for making a great batch of Barbecue Pulled Pork. It sounds like it contains a lot of black pepper, but trust me, that flavor will mellow while smoking, giving you a touch of heat without being overpowering.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 cup
Ingredients:

    1/4 cup brown sugar
    1/4 cup paprika
    3 tablespoons salt
    2 tablespoons black pepper
    1 tablespoon cayenne
    2 teaspoons dry mustard

Preparation:
Mix all ingredients. Work mixture into meat about and hour before it goes on the smoker. Save some of the rub to sprinkle on during the smoking process to replace rub lost during turning.

Memphis Rub
In Memphis the Rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis Style Barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. This Memphis Rub is particularly good on ribs but can be used on any smoked meats.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes 2 cups
Ingredients:

    1/2 cup paprika
    1/4 cup garlic powder
    1/4 cup mild chili powder (use medium or hot to kick up the heat)
    3 tablespoons salt
    3 tablespoons black pepper
    2 tablespoons onion powder
    2 tablespoons celery seeds
    1 tablespoon brown sugar
    1 tablespoon dried oregano
    1 tablespoon dried thyme
    3 teaspoons cumin
    2 teaspoons dry mustard
    2 teaspoons ground coriander
    2 teaspoons ground allspice


Best Odds Brisket Rub

This traditional brisket rub is most commonly used Texas. Though simple to make, this rub contains what you need to make a delicious smoked barbecue brisket.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/2 cups
Ingredients:

    1/2 cup paprika
    1/3 cup brown sugar
    3 tablespoons garlic powder
    3 tablespoons onion powder
    2 tablespoons oregano
    2 tablespoons salt

Preparation:
Combine all ingredients and mix well. Work into the surface of the brisket, especially over the exposed meat. This rub may be stored in an airtight container in a cool, dark place.

This rub can be stored in an airtight container in a cool, dark place for several months.


Basic Pork Rub

This classic pork rub is perfect for smoked pork roasts. This rub recipe is a particular favorite for pulled pork.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 3/4 cup
Ingredients:

    1/3 cup paprika
    1/4 cup sugar
    3 tablespoons black pepper
    2 tablespoons salt
    2 teaspoons dry mustard
    2 teaspoons cayenne
    1 teaspoon white pepper

Preparation:
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.


Memphis Style Rib Rub

In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs and one of my most popular rib rubs. You can adjust the heat by changing the amount of cayenne.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1/2 cup
Ingredients:

    1/4 cup paprika
    2 tablespoons salt
    2 tablespoons onion powder
    2 tablespoons fresh ground black pepper
    1 tablespoon cayenne

Preparation:


A Carolina BBQ Rub

Chuck Ozburn sent me this fantastic, classic-style Carolina barbecue rub recipe. Try this rub next time you want to make a traditional Carolina Pulled Pork.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 cup
Ingredients:

    2 tablespoons salt
    2 tablespoons sugar
    2 tablespoons brown sugar
    2 tablespoons ground cumin
    2 tablespoons chili powder
    2 tablespoons freshly ground black pepper
    1 tablespoon cayenne pepper
    1/4 cup paprika

Preparation:
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken,
 lamb or pork.
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs
that have been patted dry and let sit until the rub appears moist.


Kansas City Rib Rub
In Kansas City they know BBQ ribs. This is the barbecue rub recipe for traditional Kansas City-Style Ribs. Finish these ribs off with a good barbecue sauce and you'll have a fantastic meal.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes a little more than 1 cup
Ingredients:

    1/2 cup brown sugar
    1/4 cup paprika
    1 tablespoon black pepper
    1 tablespoon salt
    1 tablespoon chili powder
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 teaspoon cayenne

Preparation:
Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.


Bar B Q Sauces


St. Louis Barbecue Sauce

St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 3 1/2 cups
Ingredients:

    2 cups ketchup
    1/2 cup water
    1/3 cup apple cider vinegar
    1/3 cup brown sugar
    2 tablespoons yellow mustard
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1/2 teaspoon cayenne

Preparation:
Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.


Memphis Barbecue Sauce
Traditionally Memphis Barbecue is served without a sauce, but since rules are made to be broken, many Memphis BBQ Joints have sauces available, either on the side or by special order. This sauce captures the complexity of Memphis Barbecue in a rich sauce that has a mixture or sweet and vinegar with a hint of heat. A good Memphis Barbecue Sauce is thinner than most tomato based sauces
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Makes about 3 cups
Ingredients:

    1 cup apple cider vinegar
    1 cup ketchup
    1/2 cup water
    1/4 cup finely chopped onion
    2 tablespoons minced garlic
    2 tablespoons butter
    2 tablespoons molasses
    2 tablespoons prepared mustard
    2 tablespoons brown sugar
    1 tablespoon Worcestershire sauce
    1 tablespoon paprika
    1 tablespoon mild chili powder
    2 teaspoons dried oregano
    2 teaspoons dried thyme
    1 teaspoon salt
    1 teaspoon black pepper
    1 teaspoon cayenne (optional)

Preparation:
Melt butter in a saucepan over a medium heat. Add onion and garlic and saute until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 20 minutes. Allow to cool. Optionally you can puree this sauce to make a smoother barbecue sauce.


Big Daddy’s Carolina Style Barbecue Sauce
Big Daddy says, "This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes about 2 1/4 cups
Ingredients:

    1 cup prepared yellow mustard
    1/2 cup sugar
    1/4 cup light brown sugar
    3/4 cup cider vinegar
    1/4 cup water
    2 tablespoons chili powder
    1 teaspoon black pepper
    1 teaspoon white pepper
    1/4 teaspoon cayenne
    1/2 teaspoon soy sauce
    2 tablespoons butter
    1 tablespoon liquid smoke (hickory flavoring)

Preparation:
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and
 simmer for 10 more minutes.


Classic BBQ Rib Sauce

There is a flavor that is great BBQ Ribs. This sauce helps you get there, whether you smoked your ribs low and slow for hours, or baked them in the oven. This BBQ Rib Sauce has a touch of heat, a touch of smoke, and a lot of flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 2 1/2 cups
Ingredients:

    2 cups ketchup
    1/3 cup brown sugar
    1/4 cup minced onion
    2 tablespoons olive oil
    2 tablespoons water
    3 cloves garlic crushed
    1 tablespoon apple cider vinegar
    1 tablespoon tomato paste
    1 tablespoon Worcestershire sauce
    1 1/2 teaspoon liquid smoke
    1 teaspoon dry mustard
    1/2 teaspoon cayenne
    fresh ground pepper to taste

Preparation:
Blend onion and water into a puree. Heat a medium sauce pan over a medium heat. Add olive oil. When oil is warm, pour in onion puree. Simmer until slightly browned. Add remaining ingredients. Mix thoroughly and simmer for about 20 minutes.

Corn Bread Muffins

Great corn bread muffins is not to hard to make and bake. just think it as an easy task to conquer. the first time you bake them and see them rise in the oven and take them out and spread that butter on them. you will say that was so easy.

1 cup corn meal

1 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

1 package corn bread mix

2 beaten eggs

1 stick of melt butter

1 tablespoon mayonnaise

1/4 oil for mixture

1/4 oil for pan heated

1 1/2 cup whole milk

In bowl add corn meal, flour, baking powder,salt, cornbread mix mixing all together adding milk and eggs blend together. add melted butter and oil stir until nice and smooth add mayonnaise blending in very well.  pour in warm muffins pans filled with oil about a tablespoon full bake 425 for 20 min or until golden

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.

Recipe

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.

Cool Green Apple Salad

Green Apples "Granny Smith" are so good and healthy for you and good to eat with other thing like pecan and celery and a touch of good mayonnaise.The fruit has hard, light green skin and a crisp, juicy flesh. Great in fruit pies and salads. Or just eating a lone with a little cinnamon on top.

Recipe for Green Apple Salad

4 to 5 stalks celery, chopped
4 to 5 green apples half them peeled and unpeeled and diced
½ cup broken pecans or walnuts
½ lemon squeeze
3 to 4 tablespoons mayonnaise
Salt to taste
Dash cayeanne pepper
1/4 cup Raisins
2 teaspoon sugar
Mix celery and apples. Add lemon juice.
Mix with nuts and add mayonnaise
to hold together. Add salt, sugar, cayeanne pepper, raisins.and blend
together and place in refrigerator about two hours before serving.

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.

Paula Deen....Just Having Fun...Yall

I was raised in the south and that's how southern people act.

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.

Location:
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.
NOTE:
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.

Sock-It-To-Me-Cake

 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

Streusel:
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

Icing:
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.

   MELTED CHEESE!!

Baked Macaroni and Cheese

Ingredients

• 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

Instructions

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.

INGREDIENTS:

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

DIRECTIONS:

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.