Views: 2713

Replies are closed for this discussion.

Replies to This Discussion

Southern Deviled Eggs

Original recipe makes 16 deviled egg halves
8 hard-cooked eggs, peeled and sliced in half lengthwise

2 tablespoons mayonnaise

1 teaspoon prepared yellow mustard

1 teaspoon spicy brown mustard

1 pinch ground black pepper

1/8 teaspoon distilled white vinegar

1/8 teaspoon white sugar

1/4 teaspoon sweetened condensed milk, or more to taste

1/4 teaspoon paprika for garnish

Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika.

Green Bean Casserole
Ingredients

2 pounds fresh green beans, ends cut off
Salt
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1 red bell pepper, diced
1/2 whole large onion, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, plus extra for thinning if needed
1/2 cup half-and-half
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup grated sharp Cheddar
1 cup panko breadcrumbs

Directions

Preheat the oven to 350 degrees F.

Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.

Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.

In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.

Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.

Homemade Drop Biscuits

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 to 3 tablespoons sugar (depending upon how sweet you like them)
¼ teaspoon salt
½ cup melted butter
1 cup milk (whole milk preferred)

Instructions

Heat oven to 450 degrees. Mix together flour, baking powder, sugar and salt.
Add melted butter and milk. Stir just until moistened.(Best to let melted butter cool a bit before adding)
Immediately drop by heaping tablespoons (15 biscuits) onto lightly greased or parchment paper/silicone baking sheet lined large cookie sheet.
Cook for 10 to 12 minutes or until edges turn golden brown.

Perfect Mashed Potatoes

Ingredients

3 pounds Yukon gold potatoes 2 teaspoons salt, divided 1/3 cup butter 1/3 cup half-and-half 4 ounces cream cheese, softened 3/4 teaspoon coarsely ground pepper

How to Make It
Step 1

Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
Step 2

Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
Step 3

Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.

Candied Sweet Potatoes

40 oz can of sweet potatoes
1/4 cup butter or margarine (melted)
2/3 cup Dark Karo Corn Syrup or molasses
2 tbsp. water
1/3 cup dark brown sugar
Drain the potatoes and place in a single layer in a baking dish.

Combine the remaining items and pour over potatoes.

Bake at 375 degrees for about 1 hour.

Check after 30 minutes, turning to glaze or spooning sauce over the top. The longer it bakes, the more caramelized the potatoes become.

Macaroni and Cheese

Ingredients

4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

Directions

1. Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Potato Rolls

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
1 cup warm mashed potatoes (without added milk and butter)
2/3 cup sugar
2/3 cup shortening
2 large eggs
2-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Directions

In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough; divide into thirds. Divide and shape one portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Brown Sugar Pumpkin Pie
Brown Sugar Pumpkin Pie is the best homemade pie that is a must-make for Thanksgiving and the holidays. It comes out creamy and perfect every time!

Ingredients

1 9-inch deep dish frozen pie shell or (2) regular-sized pie shells
2 tbsp real butter melted
1 cup light brown sugar firmly packed
1 15 oz can pumpkin puree
3 large eggs
1 cup heavy cream
⅓ cup sour cream
1 tbsp pumpkin pie spice
2 tsp vanilla extract

Instructions

If you are using a frozen pie crust, you may need to partially bake it first. Check the back of the package for instructions.
Most frozen crusts just require that you to sit it out on the counter for about 10 minutes before putting any filling into it.
Or, if you are using my Wham Bam Pie Crust, just make sure you prick the inside of the crust all around with a fork, then pop it into the fridge to chill while making the filling.
Preheat oven to 425 degrees F.
Using an electric mixer, mix the melted butter, brown sugar, pumpkin puree together until combined.
Add in eggs, heavy cream, sour cream, spices, and vanilla.
Mix until thoroughly combined.

Pour batter into the pie shell, taking care not to overfill. You will have some batter left over.
Also, to keep pie edges from getting too dark, wrap edge of crust in aluminum foil.
Bake for 15 minutes at 425 degrees F, then reduce heat to 350 degrees F and bake for about 40-50 minutes.
Cool to room temperature for 2-3 hours (to allow the pie to finish setting up) then serve with whipped cream.
Old-fashioned Apple Dumplings
2 cups sifted flour
2 teaspoons baking powder
Pinch of salt
1/3 cup shortening, at room temperature
1/3 cup butter or margarine, at room temperature
½ cup milk or reduced-fat or skim milk

Filling

6 medium apples, (Granny Smith, Rome Beauty, or other tart baking apples)
(about 2 pounds) peeled and cored, or peeled, cored, and thinly sliced)
¼ cup lemon juice, divided
½ cup granulated sugar or the equivalent of ½ cup sugar in granulated sugar substitute
½ cup light brown sugar, firmly packed, or the equivalent of ½ cup brown sugar in granulated sugar substitute
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons butter or margarine, at room temperature, divided
Milk or light cream or half-and-half as needed
Additional granulated sugar for garnish
Vanilla Sauce or Caramel Sauce as desired (optional)
Cream, or sweetened flavored whipped cream, or vanilla or French vanilla ice cream for garnish (optional)

To prepare crust, sift together flour, baking powder, and salt. Cut in shortening and butter with a pastry blender or two tables knives until mixture resembles fine crumbs. Stir in milk. Knead 10 to 12 strokes on a lightly floured flat surface. Roll out dough into a 14 x 21-inch rectangle. With a fluted pastry or pizza cutter or sharp knife, cut dough into six 7-inch squares.

To prepare filling, prepare apples and sprinkle 2 teaspoons lemon juice immediately over each whole apple or ¼ cup juice over apple slices, coating each slice well. In a small bowl, combine sugar, brown sugar, cinnamon, and nutmeg, mixing well. Arrange a whole apple in the center of each pastry square, or divide apples evenly on pastry squares. Sprinkle an equal amount of sugar mixture over each apple or apples. Dot each with 1½ teaspoons butter. Moisten edges of pastry. Bring four corners of pastry together over center of each pastry packet and seal edges completely with the fingers or the tines of a fork. Arrange dumplings in a shallow baking dish, brush with milk or cream and sprinkle with a small amount of granulated sugar.

Bake in a preheated moderate oven (375 degrees F.) for 35 to 40 minutes for sliced apples and 50 to 60 minutes for whole apples, or until pastry is golden brown and apples are tender. If pastries start to become too brown, loosely cover with aluminum foil. Serve warm or at room temperature, plain or garnished with Vanilla Sauce or Caramel Sauce or cream or sweetened flavored whipped cream or vanilla or French vanilla ice cream as desired.

Fruitcake Bar Cookies
Ingredients

1 Cup Brown sugar, packed (I use dark, or whatever I have on hand)
2 Cups Baking Mix (I prefer Pioneer, but Bisquick will work)
1 Egg
½ cup butter or margarine, melted and cooled
1 teaspoon Vanilla
1 teaspoon cinnamon
1 + ½ Cups diced candied fruit mix (or diced candied fruit of your choice)
½ Cup raisins
½ Cup sliced almonds (the almonds add a GREAT texture)
½ Cup chopped walnuts or pecans

Instructions

Combine first six ingredients in large mixing bowl.
Mix until well blended. Stir in fruit and nuts.
Pat into well greased 8×8 pan and bake at 350 for 30-35 minutes.
Allow to cool completely and then cover. Allow cookies to rest overnight before cutting into bars.
Makes 16-25 cookies, depending on how small you cut them.

Notes
Don't pack your baking mix. Measure it out light and fluffy by spooning it into your measuring cup and leveling it off with a knife so you don't end up with too much.

Easy Chocolate Fudge

Ingredients

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 cup chopped walnuts
1 teaspoon vanilla extract

Instructions
LINE 8- or 9-inch square baking pan with foil.

COMBINE morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

SPREAD evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Sugar Plums
2 cups almonds

1/4 cup honey

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1 1/2 cups whole dried apricots

1 cup pitted dates

Pinch of salt

Zest of 1 orange

Powdered sugar, for dusting

1. Preheat oven to 400 degrees. Spread almonds in a single layer on a cookie sheet. Bake in preheated oven for 8 to 10 minutes or until almonds are roasted and slightly brown.

2. Add almonds to the bowl of a food processor. Pulse until chopped into fine pieces, about the size of a match head. Add honey, cinnamon, nutmeg, cloves, apricots, dates, salt and orange zest to the almonds. Pulse until mixture is well chopped and beginning to clump.

3. To form sugar plums, pinch off a tablespoon of the mixture and roll into a ball. When all sugar plums are formed, dust the top with powdered sugar, or roll in granulated sugar. Yield: About 33 candies

RSS

Latest Activity

PITA SIKSIKA WARRIOR left a comment for Wildthing ~ Mike
5 hours ago
PITA SIKSIKA WARRIOR left a comment for Petrina Hahn
5 hours ago
PITA SIKSIKA WARRIOR left a comment for Michael Kelly
5 hours ago
RichardtheRaelian left a comment for Petrina Hahn
6 hours ago
Sharikee liked Sharikee's discussion Listen To The Country Sound
16 hours ago
RichardtheRaelian posted a status
"Remember the story of ancient warrior!"
yesterday
PITA SIKSIKA WARRIOR left a comment for Stacy Lb Gregory
Tuesday
RichardtheRaelian left a comment for Stacy Lb Gregory
Tuesday

Blog Posts

In All Directions

Posted by Christopher Stewart on March 28, 2023 at 12:58pm 0 Comments

Blessings To Count

Posted by Christopher Stewart on March 21, 2023 at 12:47pm 0 Comments

For the Warriors who fight and Die...

so the rest of us may fight to Live.

*****

© 2024   Created by LadyHawkღ.   Powered by

Badges  |  Report an Issue  |  Terms of Service