Buttermilk Cornbread

This is a simple, classic buttermilk cornbread recipe baked in a preheated cast iron skillet or a cake pan. There's no sugar in a Southern-style cornbread, but a small amount of sugar or a little honey can be added if you like.

This cornbread recipe is more on the moist and tender side not dry or crumbly that many traditional recipes  produce. This is a very easy cornbread recipe that always gets happy reviews.

I usually use melted butter in my cornbread, but melted shortening or cooking oil...

Buttermilk Corn bread is great, especially to a vegetarian diet, where its full flavor and slightly crunchy texture are welcome at any meal.

Don't ever say I can't made Cornbread...Now You can with this recipe dish deliver so much for so little work.

Happy Eating... Sandra

1 cup Self rising cornmeal

1 cup Self rising flour

1/4 teaspoons baking powder

1 cup buttermilk

1 large egg

3 tablespoon mayonnaise

1/4 cooking oil

Directions

Preheat oven to 400°F.

Heat oil in an 8" cast iron skillet or cake pans for 5 minutes.Combine cornmeal and flour and baking powder medium bowl.

Stir together buttermilk and egg stirring just until moistened and creamy(watch video)
add mayonnaise until well blended and than add oil and make sure it well blended as well..

Pour into the hot skillet or cake pan.

Cook About 20 mins or until golden brown.

Smoke Beef Sausage And Smothered Cabbage

This Smothered cabbage recipe is fantastic and is really simple to make . It’s not fancy or pretty, but it is tasty and relatively good for you.

Smothered Cabbage means to cook it until it’s almost wilted beyond recognition That’s exactly what you’ll need to do to the cabbage in this recipe. . It’s at that point, the cabbage will have absorbed all of the flavorful goodness from the meats you use to season..

I’d place white rice in a plate and at smothered cabbage on top.that is what you call kountry eating..You know you got to have a piece of Cornbread on the side.

Happy Eating...Sandra


Ingredients

1 pound smoked beef sausage or meat of your choice

minced 1 medium head cabbage, finely shredded

1 teaspoon chili powder

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

1 teaspoon salt

2 tablespoons butter

1 small onion,

1 teaspoon minced garlic,


Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.

cook beef sausage in a pan and stir onion until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.

Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender,10 more minutes.

Scamblbe Eggs

OVER COOKED GREEN BEANS

TWO CAN FLAT GREEN BEANS

1/4 CUP COOKING OIL

SALT AND PEPPER TO TASTE

1 CAN WATER AND THE GREEN BEANS WATER TOO

BOIL GREEN BEANS 30 MINS ADD POTATOES AND COOK UNTIL TENDER

Season Tuna Fish Salad

Here my recipe for a great healthy season tuna salad. I love this salad with  wheat bread and a good glass of ice tea with lemon.

3 – 5 ounce albacore Tuna in package

¼ red bell pepper finely chopped

¼ green pepper finely chopped

¼ onion finely chopped

½ rib celery finely chopped

1 tablespoons fresh chopped parsley finely chopped

2 tablespoons herb mayo

2 tablespoon chopped sweet pickles

1 tablespoon sugar

1/4 chopped apple

Juice of 1 lemon

Sea salt and ground black pepper to taste

dash cayenne pepper to your taste

In a medium bowl combine all ingredients and mix together thoroughly
Serve over Romaine lettuce

Cucumber Parsley Dressing

Hi, Everyone,I Hope You Try This "Cool As A Cucumber" Salad Dressing This LONG Hot Summer Months,Over Your Salad Greens And Vegetables.

You will need to get started:

1 cup mayonnaise

1 cup peel and seeded and chopped cucumber

2 tablespoon finely chopped parsley

1 clove minced garlic

1/2 teaspoon salt

1/8 teaspoon white pepper

1 cup plain yogurt

Stir together first six ingredients and fold in yogurt and chill makes 2/23 cups

LO MEIN NOODLES

1 (8 ounce) package spaghetti 3 tablespoons low-sodium soy sauce 2 tablespoons teriyaki sauce 2 tablespoons honey 1/4 teaspoon ground ginger 2 tablespoons vegetable oil 3 stalks celery, sliced 2 large carrots, cut into large matchsticks 1/2 sweet onion, thinly sliced 2 green onions, sliced Add all ingredients t

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.

Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

Turkey Necks And Dumplins

I came up with this recipe Turkey Necks and Dumpling Gravy....because sometime you don't want to get too full on dumplings < > just the taste of those season meaty turkey necks with a little flour season gravy.

When buying turkey necks they normally available in packs of 6 in the poultry section of your supermarket. The necks are usually cut into 2 (6-inch) sections but if they are packaged whole, cut them in half for easier handling.

Recipe

8 or 12 turkey necks


2 cups onions, sliced


1 cup diced


1/4 cup garlic, minced

Place turkey necks in pot filling all way with water covering the turkey necks.

Adding onion, celery ,garlic and black pepper and salt to your taste.and other ingredients you like.

Cover and cook on low med heat for 2 hours or until water is half gone

Adding ¼ cup parsley, chopped


and 1 cup green onion


salt and black pepper to taste cover and cook until green onions are tender

Then mix ¼ cup flour


1 cup chicken stock mix well add salt and pepper to taste.

 Pour over Turkey Necks and stirring lightly and in two seconds it will look like this.simmer for few mins.

OR

Cover and cook on low med heat for 2 hours or until water is half gone

Greek Oven-Roasted Lemon-Butter Parmesan Potatoes

Hey! You Know When I Find A Recipe...I Like To Share...I Love These Potatoes!

Ingredients

3 lbs potatoes

1 cup chicken broth

2 tablespoons fresh lemon juice

1/4 cup butter, melted 

1 teaspoon oregano 

1 tablespoon fresh minced garlic 

salt and pepper

1/2-3/4 cup grated parmesan cheese 

chopped fresh parsley

Instructions

Set oven to 375 degrees.

Butter a shallow baking dish large enough to hold the potatoes.

Peel and cut the potatoes into large wedges and place into the prepared baking dish.

In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.

Pour over potatoes in the dish and stir to coat well.

Cover the dish tightly with foil.

Bake for about 40 minutes.

Uncover and turn potatoes.

Sprinkle with Parmesan cheese, and return to oven (uncovered).

Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.

Sprinkle with chopped fresh parsley and serve.

*NOTE* the Parmesan may be sprinkled on just after baking if desired.

Found Recipe

http://www.quickneasyrecipes.net/greek-style-oven-roasted-lemon-butter-parmesan-potatoes/

Chessy Beefy Mexican/Spanish Grits Casserole

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.

Chessy Beefy Mexican/Spanish Grits Casserole

1 1/2  lb ground meat

1 teaspoon cumin

1 1/2 chilli powder

1 small onion, chopped

1 small red and green bell pepper, chopped

2 garlic cloves, pressed

1 (12-ounce) package shredded Cheddar cheese, cheese of your choice

1/4 teaspoon ground red pepper or red pepper flakes

4 tablespoon Ketchup

Cook ground meat in a pan and add all Ingredients.not the cheese..Pour half cook grits in serving bowls Top with cheese

Add cooked ground meat on top and add more cheese and more grits and top with more cheese and put in micro wave for at least 10 mins and let stand about 15 mins

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!

Cinnamon/ Vanilla Cake Doughnuts

This recipe is a simple cake doughnut for days when you don't want to bother with yeast. Very easy to make and the taste is amazing!

INGREDIENTS

3 cups flour

4 teaspoons baking powder not baking soda

1 ½ teaspoons salt

4 tablespoons butter

2 - 3 cups vegetable oil (for frying)

1 cup Buttermilk

1/4 cup sour cream

2 eggs yolk

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon nutmeg

Sift all dry ingredients together

Mix eggs yolks and butter and sugar add sour cream combine wet ingredients and beat well.add dry ingredients little at a time and adding buttermilk little at a time.

place dough in freezer about 10 mins

cut off dough out with a doughnut cutter

Fry donuts in oil (325F- 340 F) until golden then flip onto other side and fry until golden.

For vanilla glaze, combine 2 cups of confectioner's sugar, 1 tsp of vanilla extract, 4 tbs of milk,

NEW YORK STYLE CHEESE CAKE

THIS IS THE BEST...THANK YOU MARTHA...

New York Style Cheese Cake (Martha Stewart Living)

 

 

Pumpkin Cheese Cake

Let try something else for that Thanksgiving Dessert. A Pumpkin Cheese cake will go very well and no worry about the dark round circle on the Pumpkin Pie.Pumpkin is a must for Thanksgiving so let's put it on the table and serve it proudly.

Recipes

 How to make Graham Cracker Crust

Making a graham cracker crust is so simple and quick that there is hardly ever a reason to buy store-bought. Just crush the crackers into crumbs, mix with melted butter, and bake. No fuss, no muss! You can even freeze the baked crusts so you have one on-hand for those times when you don't want to heat up the kitchen.

 Graham Cracker Crust

Graham Gracker Crust

Makes one 9-inch pie crust

What You Need

Ingredients
1 3/4 graham crackers
1/2 teaspoon cinnamon
1 stick butter
3 tablespoon brown sugar
Equipment
Food processor OR a rolling pin and a plastic bag
9-inch spring pan

Instructions

1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.
2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.
3. Press into a Pie Pan: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides.
4. Bake the Crust: If you are making a no-bake pie, like Ice Cream Pie, pre-bake the crust for 8 to 10 minutes until dry and fragrant. Cool completely before proceeding with the recipe. For a baked pie, like pumpkin or custard pie, fill the pie and bake according to the recipe instructions.
Additional Notes:
• In place of graham crackers, you can use ginger snaps, nilla wafers, chocolate wafer cookies, chocolate graham crackers, cinnamon grahams, or any other cookie or cracker that is dry and crumbles easily.
• This crust can also be baked in ramekins, muffin cups, cake pans, or tart pans.
• Baked crusts can be wrapped in foil and frozen for up to three months. No need to thaw before filling - the crust will be thawed and perfect by the time you set the pie on the table.

FILLING:

Place 3 boxes 8 oz cream cheese, 3 eggs and one yoke, 3 tablespoon flour, 1 1/2 cups sugar,1 can 15 oz pumpkin, and 1/4 cup sour cream. mix well together.

 NEXT: ADD SPICE: 1 teaspoon vanilla, 1/8 teaspoon nutmeg. 1/8 teaspoon clover and 1 teaspoon cinnamon mix in mixture.

 Add to spring pan

Bake 1 hour let rest in pan for 15 mins

 

Hummingbird Snack Cake

A Classic from the south turn into a Snack Cake..

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups oil or 1 cup oil for your choosing just for texture
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.

Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until light and fluffy. Stir in vanilla.

Seasoned Pinto Beans

Ingredients

3 smoked Turkey Tails are a high-fat food so don't used many

1 lbs. dried pinto beans sorted and rinsed

3 toes garlic chopped

1/2 teaspoon crushed red pepper

1/4 teaspoon ground black pepper

1/2 teaspoon salt

1 medium chopped chopped

2 c. tomatoes, chopped

2 t. ground cumin

2 t. chili powder




Directions

The night before, cover the beans with water and let soak overnight. Drain. Add fresh water to cover the beans and smoked turkey tails.

After cook for 1 hours add all the ingredient COOK UNTIL\CREAMY MASHING BEANS ON THE SIDE OF POT.ABOUT ANOTHER AN HOUR.

Hot Jalapeno Pepper Sauce

SLICED OR WHOLE JALAPENO PEPPER RECIPE

Just blanche the Jalapeno Peppers in scalding hot water for a few seconds and cool off.

 You can run cold water on them to speed it up if you'd like. Then remove the stem and slice to your liking.

 use recycled jars that have a little plastic on the lid. Once the peppers are in the jar I add 1/2 tsp. of salt, 1/4 tsp. of turmeric as a preservative. it is not essential as the salt and vinegar will help to preserve then.

1/3 water and 2/3 white Vinegar. Shake the bottle real well. Refrigerate after opening.

Salmon And Chicken Chinese Fried Rice

4 teaspoons Peanut oil

1 garlic clove, minced

2 scallions, chopped

!/2 cup chopped onion

1/2 cup each red and green bell peppers

1  1/2 cups frozen mixed vegetables, thawed

2 large eggs

2 cups cooked cold rice

1/2 pound Chicken brest cooked and in bite sizes

1/2 pound cooked salmon

2 tablespoons soy sauce

2 tablespoon fish sauce

1 tablespoon toasted sesame oil

Directions

In a large nonstick skillet or wok, heat 2 teaspoons of the oil over medium-high heat. Add the garlic, onions and scallions, and thawed mixed vegetables and cook, stirring frequently, until just tender, 2 to 4 minutes.
Push the vegetables to the sides of the skillet and crack the eggs in the center. Gently scramble the eggs, pushing them around the pan constantly, until just set, 1 to 2 minutes. Transfer the eggs and vegetables to a plate.
Add the remaining 2 teaspoons of oil to the skillet; add the rice and cook, stirring frequently, until toasted and warmed through, about 2 minutes.
Return the eggs and vegetables to the skillet and add the salmon, stirring well until incorporated. Add the soy sauce and sesame oil, stir, and cook for 1 to 2 more minutes. Serve.

Homemade Hamburger Helpper

1 pound ground meat

1 cup paste shell uncooked

1 med onion chopped

3/4 cup chopped red bell pepper

3/4 cup chopped green bell pepper

1 tablespoon full mince garlic

1 med can dice tomatoes

1/2 jar marinara sauce

3/4 Cup ketchup

black pepper and salt to taste

red pepper flakes to your liking

Directions

Cook pasta shells according to package directions, drain and set aside.

Cook meat and all peppers,onions and garlic over medium-high heat in a large skillet until browned and all cooked.

Drain and return to pan and add tomatoes and cook on high heat until tomatoes are done in mixture...

Salt and pepper to taste and add herbs at your choice mine choice is basil.

Add ketchup and stir all together and then add marinara sauce complete and add paste shells and simmer until sauce is thicken.

Pumpkin Donut Holes

Guess What >>>? I found another recipe, I hope you will love! Pumpkin Donut Holes...Yes ...This recipe I will try this weekend for my little gathering...

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup pumpkin puree (NOT pumpkin pie filling)

½ cup light brown sugar

1 large egg

½ cup milk

¼ cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla

Cinnamon Sugar Coating

6 tablespoons unsalted butter, melted and slightly cooled

¾ cup granulated sugar

1 and ½ tablespoons ground cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a mini muffin pan well with non-stick cooking spray and set aside.

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. Set aside.

In a separate bowl, mix together the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla until fully combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Spoon the batter into the mini muffin cavities about ¾ of the way full. Bake at 350 degrees for 11-13 minutes or until a wooden toothpick inserted into the donut hole comes out clean.

Remove from the oven and let cool in the pan for 5 minutes. Remove the donut holes from the pan to a wire rack to cool.

Meanwhile, add the melted butter to a small bowl. Add the cinnamon and sugar to a separate bowl and mix together well.

Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well.
Serve and enjoy!

NOTES

Prepared donut holes are best eaten the same day. You can bake the donut holes ahead of time, then coat them with the butter, cinnamon, and sugar just before serving.

This recipe will yield about 32-34 donut holes.



Found Recipe http://www.livewellbakeoften.com/2015/09/17/baked-pumpkin-donut-holes/

Buttermilk Biscuits

These Buttermilk Biscuits are so rich with that butter flavor and when you spread your best jelly on them...WOW!!!

All you need just three ingredients to whip up the best buttermilk biscuits for breakfast, lunch or dinner.


Three Ingredients

1 stick frozen butter

2 1/2 cups White Lily® Enriched Bleached Self-rising Flour(make the best baking products).


1 cup cold buttermilk

2 tablespoons butter, melted to brush on top

How to Make It

Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Add buttermilk and stir about 10 or 15 times.

Pour dough out onto a floured surface. Lightly sprinkle flour on top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle. Fold dough in half making sure ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured biscuits cutter, reshaping dough pieces and flouring as needed.

Place biscuits rounds on a lightly greased jelly-roll pan.make sure biscuits are touching each other, this will help them to rise. Bake at 475° for 15 minutes or until golden brown.

Cast Iron Skillet Apple Pie

Hey This is Sandra !!! You Will love This Cast Iron Skillet Apple Pie... My Family And Friends Just Adore It Will Vanilla Ice Cream.

It's Easy...And Very Low Cost...And Very Good Yall !!!


12 Granny Smith Apple Sliced And Peel And Corded

1 teaspoon cinnamon

1 cup light brown sugar

1 tablespoon vanilla extract

1 stick butter slice in 12 pieces

1 1/2 tablespoon corn starch

In a deep cast iron skillet


place slice apples and sprinkle with corn starch,cinnamon,brown sugar, vanilla extract and slices butter on top of apples.

Place a ready to bake pie crust on top of apple mixture and egg wash on the crust.add two air holds on top of crust to vent.

Bake at 375 pre-heated oven for 30 mins or until golden brown.

Smoked Turkey Necks And Collard Greens

Beef Meat Balls

Old Fashion Bread Pudding Made With Biscuits

Gumbo without shell fish

Dirty Rice

Trisha Yearwood Key Lime Cake

Trisha Cake Is So So Good....!!!

Trisha Yearwood Key Lime Cake

1 3-oz package lime-flavored gelatin
1⅓ cups granulated sugar
2 cups sifted all-purpose flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1½ cups vegetable oil
¾ cup orange juice
1 Tbsp lemon juice
½ tsp vanilla extract
½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
½ cup confectioners’ sugar

1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

½ cup (1 stick) butter, room temperature 1 (8-oz) package cream cheese, room temperature
1 (1-lb) box confectioners’ sugar
(I used lime zest & lime juice in my icing)

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

Southern Candied Yams

My mother made the best yams in the whole world and I am not kidding, well she was my mom so what can I say....

But her yams did melt in your mouth with lots of favor and look and smell so good.

You can tell a good candied yam dish just by looking at it....the color have a lot to do with it that bright orange and yellow color with that gloss of shine and that syrup of goodness.

What made the yams bright is the lemon juice and give it that clean and light taste.

I remember some one bought some candied yams to a church dinner and I just could believe how dark the dish of yams was.

I guess they used dark brown sugar and a lot of dark powder nutmeg and bake those potatoes in the oven to long,

Nobody did not eat those yams and I felt sorry for that sister or brother bring those to the church event.

Ohhhhhh I know what they did, they used the yams in the can and try to fix them up. please please don't ever uses sweet potatoes in a can to make candied yams.

Southern Candied Potatoes

Two cups water

3 medium potatoes cut peel and cut in 3 inch blocks

1 stick butter

1 teaspoon lemon flavor extract

2 teaspoon vanilla extract

1/2 cup sugar

1/2 cup light brown sugar

1 tablespoon nutmeg

1/2 cup corn syrup

Directions Peel the sweet potatoes and cut them into 3 inch slices add water and all ingredients into a pot with a top.

Cover and cook 40 mins or 1 hour until liquid has thicken.

Southern Tomatoe Pie

When I see a lot of tomatoes mark down in food stores. I buy them and use them in lot of recipes. I make up recipes also and share with friends and family... and always share with you.

This Southern Tomatoe Pie. I did some changes, just a little because some of those tomatoes, I buy are kinda soft and not firm ones...

Well, I cook the soft tomatoes with some ingredients and pour the mixture into the pie crust and then finish it with the last details...

Recipe courtesy of Paula Deen

Ingredients

4 tomatoes, peeled and sliced.......Mines About 8 soft tomatoes

10 fresh basil leaves, chopped.....Mines dry 1 teaspoon basil

4 tablespoon olive oil.....Mines...

1/2 cup chopped green onion......Mines 1 cup green chopped green onions and 1 medium chopped onions

1 (9-inch) pre-baked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 tablespoon mince garlic......Mines

1/2 cup mayonnaise....Mines

1/2 sour cream.....Mines

Salt and pepper to your taste....Mines.... reole Seasoning

Recipe courtesy of Paula Deen Directions

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until golden browned.
To serve, cut into slices and serve warm.

Mines Directions

Wash soft tomatoes and slice them... put them in a pan with olive oil on medium heat. add both onions and than garlic... and add spicy

Cooked until the mixture  medium is dry not too running..Place in a pie shell and follow the other details...

Blueberry Buttermilk Biscuits

Found Another Recipe....WOW!!!

sugar - 4 tbsp
lemon zest - 1 tbsp
all purpose flour - 3 cups
baking powder - 5 tsp
salt - 1 tsp
6 tbsp shorting cold and cut into small pieces
buttermilk - 1 1/4 cup
egg - 1
blueberries - 1 1/2 cup fresh

Preheat oven to 220 C (450 F).
Put the sugar in a small bowl, then use your fingers to rub the lemon zest into it until fragrant, then set aside.
Combine the flour, lemon sugar, baking powder and salt together in a large bowl.
Add the pieces of butter, and rub in with your hands, or use a pastry blender - until the butter is combined and the mixture is very crumbly.
In a separate bowl, whisk the buttermilk together with the egg, and add this to the flour mixture and stir with a fork until combined, then gently stir in the blueberries.
Place the dough on a heavily floured surface and carefully (so you don't squish all the blueberries) roll out into a large circle or rectangle.
Use a biscuit cutter to cut biscuits from the dough, or use a knife to gently cut squares.
Put your biscuits on a baking paper lined baking sheet and bake for about 10 - 15 minutes, (depending on their size) until golden brown.

Got Recipe From
comfordfood.com

Chicken and Smoked Sausage Gumbo

I love this guy Emeril...Chicken and Smoked Sausage Gumbo with White Rice
Recipe courtesy Emeril Lagasse from The Essence of Emeril

Serves: 6 to 7 cups, 6 to 8 servings

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed (I used 1.75 pounds of boneless, skinless thighs)
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon filé powder*
White long grain rice
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Slowly adding the stock is key, allowing the stock to be completely incorporated into the roux. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

How To Make The BEST Cream Of Wheat

Delicious Cream Of Wheat Recipe With Honey

2 cups milk of your choice

2 cups water

1/2 sugar or spoons Of Honey

1/2 salt

1 1/4  cup cream of wheat

4 tablespoon butter

in a medium pot heat on medium heat water and milk let it come to a simmer. when it come to a simmer add cream of wheat. and the butter and salt. keep stir until smooth about 3 mins.

Than stir in sugar. add more milk on top and butter add spicy if you like.

Try this great recipe http://delishdlites.com/breakfast-recipes/puerto-rican-crema-de-farina-cream-of-wheat-recipe/

Smothered Chicken Enchiladas

Ingredients

2 pounds chicken breast baked and season

2 tablespoon butter

1 cup season frozen season peppers and onions thewed

2 teaspoon chopped garlic

1 (1 1/4-ounce) package mild taco seasoning mix

1 (4.5-ounce) can chopped green chiles, divided

2 (10 3/4-ounce) cans cream of chicken soup

1 (16-ounce) container sour cream

8 (8-inch) flour tortillas

2 cups (8 ounces) shredded Cheddar cheese

Cut baked chicken breast in pieces add taco seasoning mix and set to the side

add butter to a pan adding the vegtables cook until lightly done add cream chicken soup.

stir very well into the butter and vegtables,adding remaining green chiles,and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.

add about 4 tablespoon soup mixture to chicken and mix together.

Spoon chicken mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired

Seafood Cornbread Dressing

I got a great recipe.I found just for you.

 Ingredients

 2 boxes Corn Bread mix

 1 cup butter

 1/2 cup chopped onions

 1/2 cup chopped celery

 1/2 cup chopped red and green bell pepper

 1/4 cup chopped green onions

 1 (10 oz) can cream of chicken soup

 1 (14 oz) can chicken broth

 1 lb Imitation crab meat

 1 lb flounder


 Garlic powder, salt, black pepper and red pepper to taste

 Directions

 Make some cornbread from scratch, or prepare the packaged cornbread according to directions and bake.

When the cornbread's done, crumble it into a large, greased baking pan.

Preheat oven to 350 degrees.

Melt butter in a skillet, add chopped vegetables and sauté until wilted. Add soup, broth,  Imitation crab and  flounder

Mix well and heat but do not boil.

Add seasonings. In the baking pan, on top of the cornbread, pour your seafood mixture a little at a time and mix; keep doing this until it's all mixed together.

 Don't add a lot at a time, you don't want it to be runny, just thoroughly moistened. Bake at 350 degrees for 30-45 minutes until golden brown.

dry butter beans

THE LEFT OVER BOWL OF MASHED POTATOES

THE LEFT OVER BOWL OF MASHED POTATOES SOME IDEAS WHAT TO DO WITH THEM

Good And Hot Mashed Potatoes With Gravy Sound Good Last Night Meal..But Leftover Hum!???

What to do with them? I have some plans for those last night side of Potatoes. Everyone love mashed Potatoes and Gravy. Sooooo sometime you cook way too many. Don't push them to the side and forget about them because they are leftovers. I got recipes on the way.

 NUMBER 1 

CHEESY LEFTOVER MASHED POTATO PANCAKES

3 cups chilled leftover mashed potatoes

1/2 cup Sharp shredded cheddar cheese

2 Tablespoons chopped scallions

1 egg beaten

1/2 cup all-purpose flour

3 tablespoon self-raising flour

Canola oil for pan-frying


DIRECTIONS:

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons self-raising flour until combined.

Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan).

Now you can add the left over gravy over them and make another great side.

                                      

NUMBER 2

Bake Potatoes

Ingredients:


4 cups leftover mashed potatoes

4 chopped green onions

black pepper and salt to taste

1/2 cup sour cream

4 slices bacon, fried until crisp and crumbled

1/2 cup grated old cheddar cheese

1 stick butter


Directions:


Preheat the oven to 350°F.

Lightly grease baking dish and adding leftover potatoes adding black pepper to taste. melt butter and pour over potatoes.spread sour cream on top of potatoes.now add cheese on top.next add crumbled bacon and green onions bake until cheese is melted.

NUMBER 3

SHEPHERD PIE

Topping

6 cup left over potatoes

1/2 butter

2 garlic cloves, minced

2/3 cup whole milk

3/4 cups (packed) coarsely grated kasseri cheese

salt and pepper to taste


Topping

Melt butter medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk mixture and mashed potatoes until just smooth. Stir in cheese.

Drop potatoes over filling by heaping tablespoonfuls, covering completely.
Bake pie until filling is heated through and topping is golden, about 45 minutes.
Garnish with fresh oregano.

Ingredients

1 tablespoon butter

1 tablespoon olive oil

1 onion, diced

2 stalks celery, diced

2 cloves garlic, crushed

Salt and freshly ground black pepper

1 tablespoon tomato paste

2 pounds lean ground beef or lamb

2 tablespoons worcestershire sauce

1/2 cup beef stock

1 1/2 cups green peas

6 cup left over mashed potatoes

Directions

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.

 Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes.

 Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.

Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly once the top surface has been covered  rake through with a fork so that there are peaks that will brown nicely.

 Place the dish into the preheated oven and cook until browned about 20 minutes.

Make it an Individual serving

Easy CornBread

Apple Dumplins

You Know Me ...When I find a Great Recipe...I will Share with you.Love this Apple Dumpling recipe with crescent rolls.

Ingredients

2 (8 ounce) cans crescent rolls

2 sticks butter

1 1/2 cups brown sugar

1 teaspoons vanilla

1 teaspoon cinnamon

1 1/2 cup 7 Up (or other lemon soda)

2 apples (Golden Delicious or Granny Smith)

Instructions

Butter a 13 x 9 inch baking dish.
Preheat the oven at 350 F.
Peel and core apples, than cut each apple into 8 slices
Roll each apple slice in a crescent roll and place in a buttered dish.
Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan(not over the rolls)
Bake for 35-45 minutes, or until they become golden brown.
Serve warm.

Found Recipe http://omgchocolatedesserts.com/easy-apple-dumplings/

easy potatoes salad

Fluffy Bakery Style Buttercream Frosting

Hey My Folks, Love You All!!! I Found Another Recipe. This One Is A Fluffy Bakery Style Buttercream.

Ingredients

1 1/2 c. Unsalted Butter, Softened

8 oz cream cheese

1 c. Vegetable Shortening

8 c. Powdered Sugar, Sifted

2 tsp. Vanilla Bean Paste

1 tsp. Salt

2 tbsp. Milk

1 to 2 tbsp. Light Corn Syrup

Instructions
Using a stand mixer with the whisk attachment, whip butter and shortening together until light and fluffy -- about 5 to 7 minutes. Butter should be white and the mixture should be airy.
Add powdered sugar, milk, vanilla bean paste, salt and corn syrup. Mix on low until combined. Taste the frosting and add additional salt or vanilla bean as needed.
Return mixer to medium-high speed and whip the frosting until it almost doubles in volume and becomes light and fluffy -- about 7 to 8 minutes.
Frosting is done when it is fluffy and forms soft peaks when you pull a spatula from the bowl. The frosting should stick to the back of a cake spatula. If not, add a 1/4 c. sifted powdered sugar and whip again until fluffy.

Found This Great Recipe On
http://www.onecheaputahchick.com/

Mississippi Mud Pie

When I found A Recipe You Know I will Share...Recipe courtesy of Paula Deen

Ingredients

2 cups sugar

1/2 teaspoon salt

2 cups all-purpose flour

1 stick unsalted butter

1/2 cup vegetable oil

1/2 cup cocoa

1/4 cup water

2 eggs

1 teaspoon baking soda

1/2 cup buttermilk

2 teaspoons vanilla extract

1 bag miniature marshmallows

Icing:
1 stick unsalted butter, softened

3 tablespoons cocoa

6 tablespoons milk

1 (1-pound) box confectioners' sugar

1 cup chopped pecans or walnuts

1 teaspoon vanilla extract

ADD CHECKED ITEMS TO GROCERY LIST
Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
Recipe courtesy of Paula Deen

Read more at: http://www.foodnetwork.com/recipes/paula-deen/mississippi-mud-cake-recipe.html?oc=linkback

Southern Coconut Cake

Good Coconut Cake Goes Along Way With Folks....Just Ask Them In The South.

5 large egg whites

½ cup of milk

2 teaspoons of vanilla extract

3 cups of cake flour

2 cup sugar

4 teaspoons of baking powder

½ teaspoon of salt

2 sticks butter room temperature

1 cup unsweetened coconut milk

2 ½ cups of sweetened flaked coconut for garnishing cake


Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans.

Cake Photo...From...

 http://www.usrecipe.com/2016/05/southern-coconut-cake.html?m=1
Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.

combine the flour, sugar, baking powder, and salt in a large bowl. Mix dry ingredients well to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
 
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.

Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Then turn the cakes out and place on a wire rack to cool completely.

7 min frosting

3⁄4 cup sugar

1 teaspoon vanilla extract

1⁄4 cup boiling water

1⁄4 teaspoon cream of tartar

3 unbeaten egg whites

food coloring (optional)

coconut (optional)

Mix sugar, cream of tartar, vanilla and egg whites.
Add boiling water.

Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.

Louisiana Crunch Cake

Hey! Everyone found Another cake recipe I know you going to love...The cake is so good and light and so moist...Good  Job Twins!!!

Louisiana Crunch Cake

3 c. cake flour

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

2 c. granulated sugar

2 sticks butter softened room temp

1/4 c. sour cream

4 large eggs room temp

1 c. buttermilk

2 tsp. vanilla extract


Directions:
Preheat oven to 350 degrees. tube cake pan ready.
In a medium bowl sift together cake flour, salt, baking powder and soda...Set aside.
Beat softened butter and sugar together until very fluffy (about 5 minuets). Mix in sour cream. Add eggs one at a time and beat until mixture becomes light and fluffy. Mix in vanilla extract.
Add in buttermilk and the cake flour mixture in alternates and beat until fully combined (see video for example)
PLEASE DO NOT OVER BEAT OTHERWISE CAKE IS GOING TO BECOME ROCK HARD!!!
Thoroughly grease a non stick tube pan! If your pan in not a non stick pan, you will need to grease and flour it.
Add approx 1/4 cup of granulated sugar to the pan, and tap around the sides and bottom until evenly coated. Sprinkle coconut flakes to the bottom of pan...You may add more or less coconut, its totally up to you. Pour in batter. Bake for 50 minuets to an hour, or until a wooden skewer inserted into cake comes out clean. DO NOT OVER BAKE!!!!! Otherwise cake will become dry. Once cake is finished baking, remove from pan and let cool.

Vanilla Almond Glaze:
2 c. powdered sugar
4 tbs. butter...melted
4 tbs. canned evaporated milk
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Directions:
Whisk together powdered sugar butter and milk. Add vanilla extract and almond extract and mix. Add more milk for a thinner consistency.
Drizzle glaze over cake and let set for 10 min.
Serves about 8-10
Found:
http://twingodesses.blogspot.com/2010/12/louisiana-crunch-cake-with-vanilla.html