Tuesday, January 31, 2012

Texas Tornado Cake



1-1/2 cups sugar
2 eggs
1 16-ounce can fruit cocktail, un-drained (2 cups)
2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon salt

1/4 cup brown sugar, packed
1 cup chopped nuts


1/2 cup (1 stick) butter or margarine
3/4 cup brown sugar, packed
1/2 cup evaporated milk (small can)
1 cup flaked coconut

For cake, combine sugar, eggs, fruit cocktail, baking soda, flour and salt; mix well. Pour into greased and floured 9- by 13-inch cake pan. Combine brown sugar and nuts and sprinkle on batter. Bake at 325 degrees for 40 minutes. Spread icing on cake while hot.

To make icing, Combine all ingredients in saucepan; boil for 2 minutes. Spoon over cake as soon as it comes from oven. Cool; cut in squares.

Tamale Pie 2


1 1/2 lb. Ground Round 

 1 Onion ( chopped ) 

 1 clove Garlic ( minced ) 

 1 can Whole Tomatoes 

 1 can Whole Kernel Corn , drained 

 3 tsp. Chili Power 

 2 tsp. Salt 

 1-4 1/2 oz. can Ripe Olives Sliced 

 1 cup Corn Meal

1 cup Milk 

 2 Eggs , well beaten 

 1 1/2 cups grated American Cheese .

    • Brown meat in skillet . Add onions , and garlic . Cook till tender . Drain excess fat . Add tomatoes , corn , and seasonings . Cover , and simmer for 15 minutes . Pour into 8" x 12" x 2" pan . Top with sliced olives . Mix corn meal , milk , and eggs . Spread over filling , and sprinkle with cheese . Bake uncovered at 350 F. for 45 minutes .

Tunnel of Fudge Cake

The first time I had this cake was in the 60's.. It is a mouthful of rich goodness . <sigh>

3 1/2    Sticks butter or margarine,  -softened (14 oz)
1 3/4  c  Sugar
6    Eggs
2 3/4  c  Powdered sugar
2 1/4  c  Flour
1  c  Unsweetened cocoa powder
2  c  Chopped walnuts (8 oz.)
1 1/2  tb  (to 2 Tbsp.) milk


"In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. 3. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. 4. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered. ** Nuts are essential for the success of this recipe.

Monday, January 30, 2012


Sourdough has to be my favorite breads, From English Muffins to Bizkits, Pizza Crust, etc. It just don't get any better.. This are the ones I have used for ages, delicious.. More to come !
Sourdough Starter
1 package (1 tablespoon) active dry yeast
2 l/2 cups Warm ( 110 degrees ) water 
2 cups all-purpose flour, unsifted
1 tablespoon sugar

In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water.Stir in remaining 2 cups water, flour, and sugar.

Beat mixture until smooth.Cover loosely with cheesecloth, folded into several thicknesses and letstand at room temperature until bubbly.

This may take 5 to 10 days, depending upon the temperature of the room the warmer the room, the shorterthe time for fermentation. During this time, stir 2 or 3 times a day. The starter will develop a strong odor as it ferments.

When fermentation has occurred, refrigerate starter until needed.

To keep starter going: After using a cup of starter, to the remainder add 3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar, stir well.Lct stand at room temperature until hubbly, at least 1 day. Cover and refrigerate. If not used within 10 days, stir in 1 teaspoon sugar. Repeat the addition of 1 teaspoon sugar every 10 days.


1 c. starter
3/4 c. buttermilk
2 3/4 c. flour
6 tbsp. cornmeal
1 tsp. baking soda
1/4 tsp. salt

Mix starter and buttermilk. Add sifted flour, 4 tablespoons cornmeal, sodaand salt. Stir well. Turn out onto floured board. Knead until smooth and elastic adding more flour if needed.

Roll dough to 3/8 inch. Let rest a fewminutes. Cut dough into muffins. Sprinkle sheet of wax paper with half ofremaining cornmeal, put muffins on and sprinkle the rest of cornmeal overtop.

Cover and let rise until light (about 45 to 60 minutes). Bake onmedium, lightly greased grill about 30 minutes. Turn often. Cool, split,toast and serve with butter. Makes 12 to 14 muffins.
Sourdough Biscuits

1/2 c sour dough starter
1 c milk
2-1/2 c flour, divided
3/4 tsp salt
2 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 c oil

8-12 hrs. before you plan to make the biscuits, mix starter milk and 1c flour in a large bowl. Cover and keep at room temp. When ready to make biscuits, stir in 1c flour.

Combine salt, sugar, baking powder and soda with 1/2 c flour and sift over the top. Mix well and knead on a lightly floured board. Roll to 1/2" thickness. Cut with 2-1/2" biscuit cutter. Dip each in salad oil and place close together in a 9" sq. pan.

Let rise in warm placefor about 30 min.
Bake at 375 for 30-35 min.
Makes about 16 biscuits
1 c. flour
3/4 tsp. baking soda
1 c. sourdough starter
2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable oil

Combine all the ingredients; mix well. Sprinkle dough lightly with flour and spread in pizza pan. Bake at 425 degrees for 10 minutes. Remove from ovenand top as desired; bake until cheese melts.

Sunday, January 29, 2012


I love making bread, Not in a bread machine, I am a hands on kinda gal :)
1 teaspoon active dry yeast
1 teaspoon sugar
1 1/3 cups lukewarm water (about 105 degrees)
2 tablespoons extra-virgin olive oil
1 teaspoon salt
4 cups bread flour plus more if necessary

In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in the oil and salt.

Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes.
Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft.

Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours.
The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or triples. Proceed with the individual recipes for bread tart or fougasse.
Notes: makes 1 1/2 pounds dough

Tamales - Pork, Beef or Chicken

Meat For Tamales
4 lb Pork shoulder , Beef Roast or Chicken
6 c Water
6 tb To 8 chile powder
1/8 ts Oregano (optional)
1/4 ts Cumin (optional)
2 cl Garlic, chopped fine
5 lb Masa corn meal flour
1 lb Lard
Pork broth from above
48 Corn husks(dried)

Tamales: Boil meat in water until tender. Remove meat from broth, saving broth for making dough and chile. Chop meat in 1/4 inch pieces and place in pan. Disolve chile powder in 1 1/2 cups of the meat broth, add to the meat, add garlic, spices and salt, and cook until almost dry. Set aside, while preparing dough (masa). Masa for Tamales: Cream lard in a medium size mixing bowl, using a mixer at medium speed. Add flour and mix. Add enough of the meat broth to make dough spreadable with a table knife. Assembling the Tamales: Rinse corn husks and soak in warm water until pliable. Spread the center portion of each husk with 2 tb of the masa mixture. Top with the chile meat filling. Varied amounts of either the masa or thee filling may be used (some like them thin, some like more of the filling). Fold the sides of the hushs toward the center, the bottom of the husk up the top down. Tie each tamale top and bottom with a narrow corn husk strip. Pour 2 inches of water in a large kettle and arrange the tamales on a rack above water level. Steam tamales for about 40 minutes, Or Use Pressure Cooker ( set disk on 10 lb pressure for 10 minutes) .

Habanero Cornbread Supreme

From a friend a few years ago...
1-1/2 cups yellow cornmeal
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup canned cream style corn
1 medium onion, finely chopped
1 or more habaneros, finely chopped
1 cup grated cheddar cheese
1/4 cup oil
2 eggs,  beaten
1 cup buttermilk

Hot Chi Wa wa! This is the best cornbread ever. you can use jalapenos for the habaneros if you can't handle the heat...

Preheat oven to 450*. Place greated cast iron skillet in the oven to heat. 

Mix dry ingredients. then add remaining ingredients; add to dry ingredients and fold in.

Pour the batter into the heated skillet and bake for about 20 minutes or until golden brown.

Spring Rolls

I like these better then the Eggrolls, But I do like the Eggrolls too :)
1/2 cup soy sauce
1/4 cup packed light brown sugar
1 tablespoon ground ginger
2 teaspoons garlic powder
6 cups shredded Chinese cabbage
2 cups fresh bean sprouts
1 large carrot, shredded
3 scallions (green onions), chopped
8 egg roll wrappers
Oil for frying
In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
In a large bowl, combine cabbage, bean sprouts, carrot, and scallions; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
Spoon about 1/2 cup cabbage mixture evenly onto center of each egg roll wrapper. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.

Friday, January 27, 2012

Chocolate Brownie in a Mug

You have to try this one, yum!

1-1/2 tbsp. butter or margarine

1/4 cup granulated sugar
3 tbsp. flour  
2 tbsp. semisweet chocolate chips
1 tbsp. each unsweetened cocoa, finely chopped  pecans, 
1/4 tsp. vanilla

optional each 1/8 tsp. baking powder
1-1/2 tsp. egg 
dash salt
1-1/2 tbsp. water

       Microwave butter or margarine in a mug until melted, 20 seconds on high power.  Add remaining ingredients, stirring with a fork until blended.  Microwave on 60% power 2 minutes.  Let stand in microwave 1 minute.  Remove from oven and let stand until cool enough to eat.

Quesadilla Supreme

This makes 4 , but you can make as many as you want. Sometimes I do minr on the griddle or in a skillet.. makes it faster.
1 lb. ground beef and/or 1 can refried beans with peppers

1 pkg. taco seasoning mix

4 (12") flour tortillas

10 oz. cheddar cheese; grated

10 oz Monterey Jack cheese; grated

2 cups guacamole -or- 2 avocados; mashed

1 jar (2.25-oz.) sliced black olives; drained

2 tomatoes; chopped

1 bunch green onions; chopped

1 ctn (8 oz.) sour cream

       Heat oven to 500°F .  Brown beef and season according to taco seasoning directions.  Butter 1 side of tortilla and place on a cookie sheet, buttered side down.  Cover with following layers:  refried beans, taco seasoned beef, 2 kinds of cheeses that have been mixed.  Cover with another flour tortilla, buttered on top side.  Bake 5 - 6 minutes.  Broil 2 - 3 minutes, until slightly brown and cheese has melted.  Remove from oven and top with guacamole, black olives, tomatoes, green onions and a spoonful of sour cream. 
 Cut into 4 wedges to serve. 

Texas Egg Casserole

2 (4 oz.) green chilis

1-1/2 - 2 lb. grated Cheddar cheese

Spread in a 13"x9"greased dish.


6 eggs

1 qt. milk

1-1/2 cups Bisquick©.

       Pour over cheese and chili mixture.  Option to add 2 cups diced ham or sausage to cheese mixture, if desired.

Crispy Onion Patties

2-1/2 cups onions, finely chopped, 2-3 depending on sizes

3/4 cup flour
3/4 cup  milk

1 tbsp.granulated sugar
1 Tbsp.  cornmeal

2 tsp. baking powder

1 tsp. salt

       Mix dry ingredients, then add milk  Batter should be fairly thick.  Add chopped onions and mix thoroughly.  Drop by tbsp. into hot oil.  Flatten slightly when turning them.  Makes 6 servings.  Serve with Steak, Meatloaf,anything you want.

Thursday, January 26, 2012

Brownie Cheesecake


8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 t Vanilla
2 ea Large Eggs
1 c Milk Chocolate Chips, Melted

Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350* ,

15 minutes.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350*, 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

Quick Lemon Cheesecake


1/3 cup Powdered sugar
1/2 cup Butter, melted
1 1/2 cups Graham cracker crumbs


8 ounces Cream cheese
1 package Instant lemon pudding
2 cups Milk

Mix sugar; crumbs, and butter. Bake at 350* until lightly browned. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat.

 Pour into cooled crust. Chill

Wednesday, January 25, 2012

Chocolate Truffles

I am a sucker for Truffles!

2 T unsalted butter
1/3 c heavy cream
12 oz bittersweet chocolate
1 cup cocoa powder for dusting

Chop the bittersweet chocolate into small bits. In a small pan, warm the cream and butter until it is almost boiling. At the same time, heat water in a double boiler. When the cream mixture is hot, put the chopped chocolate in the top of the double boiler, slowly pour the hot cream over the chocolate and whisk until the chocolate melts and is smooth. Remove from heat at the earliest possible moment, as leaving it on too long will cause the chocolate to become grainy.

Refrigerate for 2 hours. Scoop out mounds and roll into small balls. Into a doubled paper lunch sack pour the cocoa and all the truffle balls. Close the sack tightly with your fist, then turn it upside down several times to coat truffles with cocoa. Pour the truffles out gently into a large sieve, shake gently a few moments over a large bowl to catch the loose cocoa, then pour the truffles into a bowl. Put about 5 truffles at a time back into the sieve and shake them back and forth until there is no more loose cocoa on them or in the bottom of the sieve. This removes all loose cocoa plus it gives the truffles surface a nice texture.

It's best to keep truffles refrigerated!

Butter Cream Mints

We use to make these for Shower's, the ladies loved them...

1/2 cup butter
1 tsp salt
2/3 cup sweetened condensed milk
7 cups powdered sugar, sifted
peppermint extract to taste
food coloring

Cream butter and salt together until well blended. Add milk. Add sugar. Mix well, then remove from bowl and knead to mix well. Add flavor. Divide into separate batches for each color desired. Add a few drops of coloring at a time until desired color is reached, kneading to mix well. You can now roll in balls, roll into logs and then slice.

Tuesday, January 24, 2012


This is the recipe I use when making my own carmels, I have had it so long I can't remember where I got it..

1 cup butter or margarine

1 pound brown sugar

dash salt

1 cup light corn syrup

1 can eagle brand sweetened condensed milk

1 teaspoon vanilla

Melt butter in heavy 3 qt. pan. Add sugar and salt; stir thoroughly.

Stir in corn syrup; mix well. Gradually add milk, stirring constantly.

 Cook and stir over med.

 heat to firm ball stage (245), for 12 to 15 minutes. Remove from heat; stir in vanilla.

 Pour into buttered 9x9 pan. Cool and cut into squares.

You may add chopped toasted nuts if you want to.

For:Chocolate Caramels

Add 2 1-ounce squares unsweetened chocolate with milk.

Makes about 2 1/2 pounds

Sunday, January 22, 2012

Sweet Potato Hashbrowns

2 medium egg yolks
3 cups peeled, coarsely grated Sweet potatoes)
1 1/2 tbsp. flour
3/4 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. white pepper
3 tbsp. chopped fresh parsley
3 tbsp. cooking oil or margarine

In a bowl, beat the egg yolks lightly and add the grated sweet potato, flour, nutmeg, salt, white pepper, and chopped parsley. Fold together until all of the ingredients are well blended.

Heat the oil or margarine in a skillet. Drop the mixture by spoonfuls, keeping to a silver-dollar size and cook gently until browned around the edges. Flip each cake over and cook for 2-3 minutes.

Remove to paper towels or napkins to drain. Keep warm. Serves 6.


4 large Eggs

1 large potato, cooked and mashed

squeeze lemon juice

1 tbsp chopped chives

1 tbsp butter

salt and pepper to taste

Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.

Apple Cinnamon Oatmeal

1 cup water
1/4 cup apple juice
1 apple, diced
2/3 cup rolled oats
1 tsp. cinnamon
1 cup milk

Place water, juice and apples in a medium saucepan and bring to a boil. Stir in the rolled oats and cinnamon. Return to a boil, reduce heat and simmer until thick. Serve hot with milk. (1 serving)

Saturday, January 21, 2012

Broccoli and Cauliflower salad

So Good !!!
1 head cauliflower separated into small flowerets
1 bunch broccoli separated into flowerets
1/2 cup chopped red onion
6 slices bacon, fried crisp and boken into pieces
1/2 to 1 cup sunflower seeds or chopped pecans
1 cup mayonnaise
1/2 cup vegetable oil
1/3 cup vinegar
1/2 cup sugar

Mix first five ingredients together; pour dressing over and mix to blend. Prepare at least 2 hours in advance.

Peaches and Cream Pancakes

2 c. baking mix
1 egg
1 1/2 c. milk
2 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1 (29 oz.) can sliced peaches, drained
3/4 c. whipping (heavy) cream, whipped

Beat all ingredients except peaches and whipping cream with wire whisk or hand beater until well blended. Pour by scant 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until pancakes are dry around edges. Turn; cook until golden brown. Top with peaches and whipped cream.

Friday, January 20, 2012

Skillet Pineapple Upside Down Cake

3 cans (8 oz. each) sliced pineapple in syrup, 12 slices in all
1/4 cup butter or margarine
2/3 cup light brown sugar, packed
1/3 cup pecan halves
1 cup all-purpose flour
3/4 cup granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1/2 cup milk
1 egg
1 cup whipping cream, chilled, whipped; or vanilla ice cream

       Heat oven to 350ºF (175ºC).  Drain pineapple slices, reserving 2 tbsp. syrup.  In a heavy 10" cast-iron skillet, melt butter over medium heat.  Add brown sugar, stirring until sugar is melted.  Remove from heat.  Arrange 8 pineapple slices on sugar mixture and 1 in center.  Cut 3 slices in half and stand up around edge of pan.  Place 1 pecan half in center of each pineapple slice. 
Into a mixing bowl, sift flour, granulated sugar, baking powder and salt.  Add shortening and milk; beat about 2 minutes, until batter is smooth.  Add egg and reserved 2 tbsp. pineapple syrup.  Beat 2 minutes longer.  Pour cake batter over pineapple slices in skillet, spreading carefully.  Bake 40 - 45 minutes, until golden brown and cake springs back when lightly touched in center.  Cool on skillet on rack 5 minutes; loosen edges with spatula or butter knife.  Hold serving plate over top of skillet; invert and shake gently to loosen cake.  Lift off skillet.  Serve cake warm, with whipped cream or ice cream.  Makes 8 servings.

Hot Buttered Yum Chex Mix

Thanks Ross
4 cups Honey Nut Chex® cereal
2 cups Cinnamon Chex® cereal
1/4 cup each butter or margarine, packed brown sugar
2 tbsp. honey
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. rum flavoring
2 cups miniature marshmallows

       In a large microwavable bowl, place cereals.  In a 2-cup microwavable measuring cup, microwave butter, brown sugar and honey, uncovered, on High 2 minutes, stirring after 1 minute, until mixture is bubbly.  Stir in spices and rum flavoring.  Pour over cereal mixture, stirring until coated.  Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute.  Cool slightly; about 5 minutes.  Stir in marshmallows.  Spread on waxed paper.  Store in airtight container.  Makes:  16 (1/2 cup) servings.

Tuesday, January 17, 2012

Make Your Own Nacho Cheese Sauce



1 lb Velveeta (Mexican cheese or regular, cheese cut into cubes)


3/4 cup heavy cream


2 tbsp margarine (butter, melted)


1/4 cup milk


Place all ingredients together in a microwave safe bowl. Microwave on 30% power or defrost power for approximately 8 minutes, stopping every two to three minutes to stir. Serve with nacho chips or use over vegetables.


Jalapeno Appetizers

1 (8 ounce) package cream cheese, softened
2 tubes Ritz crackers
1 (10 ounce) jar green jalapeno jelly
Spread softened cream cheese on crackers. Spoon a small
amount of jalapeno jelly in the middle of each cracker. Serve

Jeanne's Stovetop Custard and Pies

I made up this custard and pies years ago.. Always turn out great !!!
takes about 15 minutes to make
Makes 4 servings
2 eggs, I use Brown Eggs to get the yellow look. a couple drops of food coloring will do the same thing.
3 tablespoons cornstarch ( dissolve in the milk )
3 cups cold milk
3 tablespoons of sugar, about 1/4 cup
1 teaspoon vanilla
Whisk eggs, cornstarch and milk together in a saucepan until smooth and has thickened.. remove from heat and whisk in vanilla and sugar.
I also use this as the base for my Chocolate Meringue  and Coconut Pies..
For Chocolate Meringue I add 3 Tablespoons of cocoa powder with the egg , milk and cornstarch.
For the Coconut Meringue Pie I add 1 cup of coconut to the custard when I add the Vanilla and sugar.
Pour into baked pie crust that has been cooled, Recipe at bottom. Top meringue with a little coconut and toast under broiler till golden peaks...
For the chocolate just add to baked crust and put under broiler.
For Meringue
3 eggwhites at room tempeture, Beat with mixer until soft peaks form, add 1/4 cup of sugar slowly while beating, then 1 teaspoon vanilla .. finish beating to blend a couple more minutes. Add to top of pie.
For Crust
melt 1 stick of butter in microwave, in a pie pan add 1 cup flour and 2 Tablespoons powdered sugar, stir with a fork to bleand, Pour in butter and stir till moist, with hands , press into pie pan to form crust. Crimp the edges as with any pie.Poke holes in it with a fork in the bottom and the sides.  Bake in a 350* oven until it starts getting a golden color.. Let cool.
Put your pies together and enjoy!!!
PS: for pies that you don't bake the crust first, just go by the directions in your recipes.. It is just like any other crust, just easier :)

Monday, January 16, 2012

Spiced Tea

I love this drink anytime of the year, but it is just something about a cold night and a cup of this warm aroma filling your nostrils with cinnamon and cloves..

1 large jar of Tang
1 sm. package of Lemon Jell-O
1-1/2 cups sugar
1 cup unsweetened instant tea
1 teaspoon ground cloves
1 teaspoon cinnamon

Shake to mix, and use in boiling water - about 1-2 tsp per cup.

Classic Lemonade Recipe

In Texas back in the days it was not unusual to see lemonade stands in front of houses with kids selling lemonade that their mama's made for them.. Talk about the good old days!

4 cups cold water
3/4 cup sugar
1 cup fresh lemon juice
1 lemon, sliced into thin rounds

Bring water to a boil. Add sugar and stir to dissolve. Cool. Pour cooled water/sugar mixture and lemon juice into a large pitcher. Blend well and chill under cool. Serve over ice and garnish with lemon rounds. (If more tart lemonade is desired add more fresh lemon juice to taste.) Makes 4 servings.

Texas Brownies

So good you'll wanna slap your pappy, but you know better then to do that :)

2 cups all purpose flour
2 cups sugar
1/2 cup (1 stick) butter
1/2 cup shortening
1 cup strong brewed coffee
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk (if you don't have buttermilk, add 2 tsp. vinegar or lemon juice to 1/2 cup milk)
2 eggs
1 tsp. baking soda
1 tsp. vanilla

1/2 cup (1 stick) butter
2 Tbsp. dark cocoa
1/4 cup milk
3 1/2 cups unsifted confectioner's sugar
1 tsp. vanilla

In a large mixing bowl, combine flour and sugar.

In heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over flour mixture. Add buttermilk, eggs, baking soda and vanilla. Mix well.

Pour into a well buttered 17 1/2" by 11" jelly roll pan. Bake 400 F. for 20 minutes or until they test done in the center.

While brownies bake, mix the frosting. In a saucepan, combine butter, cocoa and milk. Heat to boiling while stirring. Add confectioner's sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them from the oven. Cool. Makes 48 bars.

Reese's Peanut Butter Bars

1 1/2 c Graham Crackers; crushed
1 lb Powdered sugar
1 1/2 c Extra Chunky peanut butter
1 c Butter; melted
12 oz Chocolate chips

In bowl, mix 1 1/2 cups graham crackers, crushed, with 1 lb. box powdered sugar. Add 1 1/2 cups extra chunky peanut butter and add 2 sticks melted butter. Mix well. Pat into a 9 x 13 buttered pan. Melt 12 oz bag chocolate chips -- spread on top. Put in fridge for 10-15 mins, then cut into small squares.Keep in fridge.

Maple Walnut Bars

1 Egg -- beaten
1/2 cup Sugar
1/3 cup Butter (or marg.) -- melted
1/2 cup Flour -- self-rising
1 teaspoon Maple flavoring
1 cup Walnuts -- coarsely broken
1/2 cup Raisins

Combine egg and sugar, beating well. Add remaining ingredients; mix well. Spread evenly in a greased 8" square baking pan. Bake at 350* for 30 minutes. Cool in pan; cut into bars or squares.

Bean Dip

1 (16 oz.) can refried beans
1 (8 oz.) can tomato sauce
1 (1 1/4 oz.) pkg. taco seasoning mix
1 sm. onion, chopped
 hot sauce to taste, 1 drop at a time

Place all ingredients in a medium baking dish. Mix well. Cover with foil/lid.Heat at 350* for 10 to 15 minutes. Serve with your favorite corn chips or tortilla chips.

Sunday, January 15, 2012

Jeanne's Knock Your Socks Off Nacho !

I have been making these wonderful little hotties since the 60's. My sister and her daughter at the time ( she had 2 more babies in the 70's).  We had put my son Eddie and Kim to bed and we got the hankerin for my Nacho's as follows:
1 bag of Tostitoes ( round Tortilla Chips )
1 can Refied Beans
2 cups grated mild cheddar cheese
1 jar nacho jalapenos
1 cup finely grated iceburg lettuce
2 tomatoes diced  small
Put beans, cheese and a jalapeno on top.
Put in broiler until cheese is melted.. watch closely.
Take them out and top each one with lettuce
and tomato.  You can add sour cream and picante
if you want too.
We started eating them and the tears started rolling down out cheeks. It was something about heating the jalapeno's in the broiler I think. We did polish them off, crying and laughing the whole time.
I never heated the jalapeno's in the broiler after that.

Melt In Your Mouth Biscuits

2 c. all-purpose flour
3 T. sugar

2/3 c. milk or water
½ c. oleo

¼ tsp. cream of tartar

1 /4 tsp. salt

4 tsp. baking powder

Mix well. Bake on ungreased cookie sheet in a very
 hot oven 450* for 10-12 minutes.

Saturday, January 14, 2012

Fried Onion Rings

3-4 large Spanish Onion
1 cup Unsifted Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1 Egg
1 cup Butter Milk

 Cut onions into slices 1/4 inch thick. Separate slices into rings. Soak in ice water for at least two hours. Drain, then dry. Meanwhile, sift flour with salt and baking soda. Beat egg; add buttermilk add dry ingredients and beat until blended. Dip onion rings into batter and fry in deep hot oil until golden brown. Drain on paper towels.

Baked Stuffed Mushrooms

1 lb bulk Italian sausage
1 tsp chopped garlic
1 cup diced onions
1 cup olive oil
1 cup grated Parmesan cheese
2 cups dried bread crumbs
40 medium mushroom caps
Olive oil

Put sausage, garlic, onions and olive oil in a heavy sauce pan. Cook on medium heat. Stir often and make sure sausage doesn't clump. When sausage is cooked, simmer for 15 minutes. Remove from heat, stir in Parmesan cheese and bread crumbs.

Preheat oven to 450*. Spoon stuffing into mushroom caps. Arrange in baking pan, sprinkle lightly with olive oil . Bake for 15 minutes.

Sometimes I use Bacon and Cheddar.. So Good!

Friday, January 13, 2012

Mile High Lemon Pie

I do love me some Lemon Pie :)
1 (9") baked pastry shell
1 env. unflavored gelatin
1 cup sugar, divided use
5 eggs, separated
1/2 cup each water, lemon juice
1 tsp. grated lemon zest

       Combine gelatin and 1/2 cup sugar in top of double boiler.  Beat egg yolks slightly.  Combine with water and lemon juice; add to gelatin mixture.  Place over boiling water and cook, stirring constantly, until gelatin is dissolved and mixture is slightly thickened.  Add lemon zest.  Chill until mixture is slightly thicker than unbeaten egg white.  Beat egg whites until stiff.  Gradually add remaining sugar; beat until very stiff.  Slowly fold egg whites into gelatin mixture.  Pile into cooled, baked pastry shell.  Chill until firm.  Makes 8 servings.

Country Ribs

1/4 cup each soy sauce, orange marmalade
2 tbsp. catsup
1 clove garlic, crushed
3 lb. country-style spareribs 
       Combine soy sauce, marmalade, catsup and garlic.  Brush on both sides of ribs.  Place in crockpot.  Pour remaining sauce over all.  Cover and cook on Low 8 - 10 hours.  Makes 4-6 servings.

Caramel Cake

I use to make this cake often when I was a new bride.. Love it !
1 cup sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 eggs
2-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract
Caramel Frosting
pecan halves
powdered sugar

Combine sour cream and milk; set mixture aside Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans, bake at 350*. for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Garnish with pecan halves and sprinkle with powdered sugar.


2 c. sugar
2 tbsp. butter
1 c. cream
1 tsp. vanilla
1 c. pecans, chopped
Cream together with a electric mixer until smooth. Spread on cool cake.

Thursday, January 12, 2012

Chicken-Fried Steak

1 1/2 pounds Cube steaks
 2 cups flour
3 large eggs
1/2 cup milk or buttermilk
2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne
2 cups flour
Place flour in a large bowl and season with salt and pepper to taste. Mix eggs in another large bowl with milk. Take piece of cubed steak and coat in flour. Dip coated beef into egg mixture and then dip back into flour again.

Heat on medium enough oil or lard to fill halfway up the sides of a cast-iron skillet. When a drop of water makes the oil sizzle, it's ready for frying. Take the coated beef and place it in the skillet. When the blood starts bubbling out of the top of the steak (about 3 to 4 minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet).

Cook another 5 minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate. Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven.

Serve with cream gravy made from the pan drippings.

Yield: 4 steaks

Preparation time: 25 minutes

Wednesday, January 11, 2012


I love bacon on anything, no wonder it is so good :)

2 pounds lean ground beef
1 medium onion, diced
1/2 cup chili sauce
1 egg
3/4 cup seasoned breadcrumbs
2 Tbsp. Worcestershire sauce
1-cup cheddar cheese, shredded
Salt and pepper to taste
4 slices bacon

    Combine all ingredients except bacon and mix well. Shape into a loaf and place in a baking dish. Top with bacon slices and bake at 350 degrees for 1 hour and 15 minutes or until meat is fully cooked


My Mama loved to make these bars, so so good !
1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-oz.) can Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6-oz.) butterscotch flavored chips
1 cup (6 oz.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350°, (325° for glass dish). In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. Makes 24 to 36 bars.

Tip: For perfectly cut cookie bars line entire pan (including sides) with a sheet of aluminum foil first. When bars are baked, cool; lift up edges of foil to remove from pan. Cut into individual squares. Peel off of foil.


2 cups cooked white rice
2 cups skim milk
1 cup liquid egg substitute
1 cup raisins
1/3 cup packed dark brown sugar
1 Tablespoon ground cinnamon
2 teaspoons vanilla extract

Heat oven to 350*. Combine all ingredients and mix thoroughly. Pour into a 2 quart casserole dish and set it in a larger, deep pan. Add boiling water to pan to a depth of 1/4 inch. Bake for 1 hour and 15 minutes.


3 lb chicken wings
3 eggs, beaten
1 cup cornstarch
1/4 cup olive or vegetable oil
1/4 cup soy sauce
1/2 cup white or cider vinegar
1/2 cup granulated or brown sugar
3 to 4 tbsp ketchup
1 tsp salt
1/2 cup red currant jelly
2 tbsp lemon juice


Remove tips from wings and reserve for stock or discard. Separate wings at joint; set aside. Roll wings in beaten eggs and then in cornstarch, shaking off excess cornstarch. In large, heavy saucepan, heat 2 tbsp (25 mL) oil over medium heat. Cook wings in batches, without crowding, for 4 to 6 minutes or until one side is golden. Turn wings over and cook 3 to 5minutes longer or until golden all over, adding more oil if necessary.

Arrange wings in single layer on foil-lined baking sheet. In small saucepan, combine soy, vinegar, sugar, ketchup, salt, jelly and lemon juice. Bring to boil, reduce heat and simmer for 10 minutes. Pour over chicken wings Bake in 350°F (180°C) oven for 30 minutes or until chicken is tender and well glazed.

Tuesday, January 10, 2012

fried peach pie


I love fried pies and these are so good!


2 6oz packages dried peaches
1/2 c sugar
2 T fresh lemon juice
1/2 t cinnamon
1/2 t nutmeg

egg pastry
vegetable oil

Cook peaches according to package directions;
drain and mash. Combine with sugar, lemon juice and spices.
Roll out pastry; cut into 5 inch rounds. Place 3 tablespoons
peach filling on half of each round. Moisten edges with water.
Fold in half, pressing edges with fork to seal. In skillet,
fry pies in 1 inch of hot oil, 375 degrees, until golden brown
on each side, turning only once. Drain well on paper towels.

Egg Pastry

3 c flour
1 t salt, optional
1 c shortening
1 egg, beaten
4 T cold water
1 t vinegar

Combine flour and salt; cut in shortening until mixture resembles
coarse cornmeal. Combine egg, water and vinegar; sprinkle over
flour mixture, stirring lightly to form a ball. Wrap in waxed paper;
chill at least 1 hour or until ready to use. Makes 1 1/2 dozen pies.

Dried apples or 2 c cooked mashed sweet potatoes can be
substituted for peaches.

old-fashioned sugar cookies

Another Great Cookie!
1 c Crisco
1 c sugar
2 eggs beaten 2 teaspoons vanilla 1 c sour cream 5 c cake flour 2 teaspoons baking powder 1 1/4 teaspoon salt 1 teaspoon soda  Cream shortening and sugar. Add eggs  vanilla to sour cream. Sift together flour, baking powder, salt and soda and  add alternately with the liquid  to  shortening and sugar mixture. Chill  thoroughly. Roll out on pastry cloth  1/4 inch thick. Cut with large cutter,  sprinkle lightly with sugar and press in  lightly. Back in moderate oven 375* for 15 minutes.  
Makes 100 2 1/2 inch cookies 

plantation cookies

If you have never tried this cook, Please do.. Yummmy !

1 1/2 cups plus 2 tblsp. sugar 12 tblsp unsalted butter, at room temperature 1 large egg 6 tb. sorghum or black molasses 1 cup chopped unsalted dry-roasted peanuts 2 cups all-purpose flour 2 tsp. baking soda 3/4 tsp ground ginger 1 tsp ground cinnamon 3/4 tsp. ground cloves 1/3 tsp ground nutmeg  Preheat the oven to 350*. Line 2 heavy-duty baking  sheets with foil. Using the flat beater beat 1 cup  of the sugar and all of the butter in the bowl of an electric mixer until the mixture is light in color.  Beat in the egg. Scrape down the sides of the bowl  and beat in the sorghum or molasses. Beat in ½ cup of the peanuts. In a bowl, sift together the  flour, baking soda, ginger, cinnamon, cloves and nutmeg.  Add to the dough and mix well, scraping down the  bowl at once.  In a small bowl, mix the remaining 1/2-cup of peanuts  with the remaining 1/2 cup plus 2 teaspoons of the sugar.  Scoop out the dough 2 tb at a time. Form the dough into  balls about the size of golf balls. Roll them in the peanut  and sugar mixture and place on the baking  sheets  


Delicious !
1 c. shortening 3 c. sugar 2 eggs, slightly beaten 1 c.milk 8-10 c. flour or enough to make a  soft dough 1 tsp. vanilla 1/2 tsp. cinnamon 1 c. buttermilk 1 1/2 tsp. soda  Cream shortening and sugar. Add slightly beaten eggs, sweet milk and buttermilk, vanilla and nutmeg and stir well. Mix enough flour  to make soft dough. Roll thin, cut into strips lengthwise, then across  to make squares and rectangles. Place in a greased pan and bake at 400*  for 10-12  minutes.  Makes About 10-12 dozen.  

Monday, January 9, 2012

fried frog legs

The first time I had fried frog legs I was about 13 years old. I was spending the summer with my Aunt Sue and her husband and 5 sons. The guys had gone gigging and came back with a whole be mess of legs. Those were the best thing I ever are !

12 pair frog legs milk seasoned fish fry cooking oil  Put frog legs in bowl and fill with enough milk  to cover. Soak frog legs for at least 1 hour,  overnight best. Fill cast iron pot with ½ inch  more oil than thickness of frog leg and heat.  Meanwhile, sprinkle plate with fish fry,  remove legs one at a time and place on plate.  Sprinkle enough fish fry to coat each leg.  Do not crowd! Heat oil until hot enough to  ignite a kitchen match. Fry about 4 minutes  or until golden brown. DO NOT OVER COOK!  

cornbread salad

If you have never had this salad you should try it.. Delicious!

2 (8 ounce) packages dry corn bread mix  1 red onion, chopped  1 green bell pepper, chopped  1 tomato, chopped  1 cup grated cheddar cheese 4 cups mayonnaise   Prepare cornbread according to the instructions. Cool, crumble and place in a large bowl.  Mix in red onion, bell pepper, tomato, cheese,  and mayonnaise. Cover, and refrigerate for 2-3 hours.
( You can add anything you like )

Sunday, January 8, 2012

smothered chicken

Mom always cooked her smothered chicken in the oven to finish it off.. I prefer it that way, but this is quicker of you are short on time.
It is still good! But if you prefer the oven then preheat it to 350*.
When you finish the gravy, pour it over the chicken in a long pan. Bake covered for 20 minutes, then uncovered thew last 10 minutes.I use foil when I cook it covered...


1/3 c flour
salt and pepper to taste
2 1/2 to 3 lb broiler-fryer chicken
1/4 c vegetable oil
1 1/2 c water
1 small onion, sliced

Combine flour, salt, pepper.

Coat chicken with flour mixture.

 Heat oil in large heavy skillet.

Brown chicken on all sides; remove from skillet.


 Brown remaining flour mixture in
oil until golden brown, stirring constantly.

Slowly stir in water. Return chicken to skillet;

add onion. Cover and cook over low heat until done,

about 25 to 30 min.


fried rabbit

I was raised on small game... Rabbit, Squirrel and Armadillo... I miss my mom's cookin !
1 rabbit 1 qt. water 4 Tbsp. salt  1 cup flour Oil for frying
Soak rabbit for 1 hours in salt water.
  Rinse and dry meat well. Cut meat into chunks to fry. 
Coat each piece with mixture of flour,salt and pepper. 
Fry chunks of prepared rabbit in oil until golden brown.  

pineapple pound cake

 Rich And Delicious.

2 cups sugar
1 cup butter
1 cup sour cream
4 egg yolks, well beaten
3 cups sifted cake flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
4 egg whites beaten stiff
1 can crushed pineapple

1 1/2 cups sifted powdered sugar
2 tablespoons of cream cheese (combine)
add 1/4 tsp vanilla, 1/8 tsp salt and 2 tablespoons
of half & half , blend well.

Cream butter and sugar, add beaten egg yolks
and the sour cream.
Mix the sifted flour, baking powder and salt.
Add it gradually to the creamed butter, egg yolks
and sour cream. Mix well, add the beaten egg yolks
and the baking soda dissolved in vanilla.

Grease and lightly flour a large tube pan.
Bake in a 350 oven for 1 hour or less,
depending on your oven.

Allow to cool. Using a knife, loosen sides
of cakes from pan, turn over and remove from pan.
Slice cake in half with knife, place plate over
the top and turn to divide cake. Poke some holes
in cake, pour some of juice from drained can of
crushed pineapple over cake, glaze with half of
icing mixture and add half of crushed pineapple
on top. Place top half of cake on top. Poke
just a few holes in cake and pour a little juice
over and add glazed icing.
Top off with the crushed pineapple.

hot water bread

I love this recipe. so good !

1 c yellow corn meal 1/2 c flour 1 t salt 1 t baking powder 1 T sugar 1 medium fry pan, I use a iron skillet, but any will do. 1/2 c Crisco Oil  Mix dry ingredients together very well in bowl.  Heat oil in skillet until hot but not too hot.  Pour a little hot water into the dry mixture until  the consistency is to where you can pat it in your hand  and form balls the size of a biscuit. Wet your hands  with cold water before you pat the mixture into balls,  this will keep it from sticking to your hands as much.  Place each ball into the hot oil and fry until brown on  each side, but not too hard. When done, drain on paper  towels. 

Easiest Hot Rolls

My favorite thing to do is make bread.. All Kinds .. Very therapeutic !

3/4 c. warm water 1 pkg dry yeast 1/4 c. sugar 1 tsp salt 1 egg, beaten 1/4 c. Crisco , melted 2 1/4 c. flour  Dissolve yeast in water. Add salt, sugar and half the flour. Mix these: then add shortening, egg and the rest of the flour. Drop by spoonfuls onto greased sheet.  Let rise until ready back. Bake at about 425.  

Saturday, January 7, 2012


This is my own recipe for hot wings.I made it up while we lived in Salty, I've used it for years and everyone seems to love them!
4 lbs. chicken wings

¼ cup butter

5 tbsp. Red Devil Hot Sauce
oil for frying

salt and pepper to taste

Fry wings in oil till brown. Drain on paper towel. Mix hot sauce and melted
butter together. Dip each wing in mixture and lay on a cookie sheet. When all
has been dipped, place in 350º oven for about 15 minutes to set the sauce.


This recipe came in my mom's electric bill back in the 60s! It is delicious.
1 fryer, cut into pieces

1 cup Bisquick

1 tsp. salt

½ tsp. pepper

¼ tsp. Paprika

4 tsp. Oleo

1 pkg. Dry Onion Soup Mix

2 cups hot water

Coat chicken pieces with bisquick, salt, pepper and paprika. Place in 9"x12" pan.
Dot with butter. Mix soup and hot water together; pour over chicken. Cover and
bake at 325º for 1½ hours.


This recipe was given to me in the early 1980's, Very Good!!!
1 lb. sausage, hamburger, or leftover meat in gravy
2 cups tomatoes

1 tsp. chili powder
1 onion, chopped

1 garlic clove, minced
Salt and pepper to taste

Cook all the above ingredients together for 15
minutes. Set aside. Peel and slice

2 or 3 eggplants, brown in small amount of oil.
 Place in 9"x12" baking dish in

layers (eggplant, then meat mixture, ending with
meat mixture on top). Sprinkle

with cheddar cheese and top with crushed saltine
 crackers. Bake till cheese melts
and crackers brown (about 20-30 minutes).


Another recipe from my sister Jerrie. Yummy!

•1 cup flour
½ tsp. sugar
1 egg, beaten
1 cup ice water
2 tbsp. oil
salt and cayenne pepper to taste
2 lbs. shrimp, peeled and de-veined
Oil for frying
Combine all ingredients except shrimp and oil.
 Beat well. Dry shrimp and dip in

batter. Fry in hot oil until golden.


My sister, Jerrie, gave me this one years ago. It's very good! She is no longer with us, but her recipe lives on forever!

•1 stick butter
1 clove garlic, minced
½ tsp. garlic powder
2 tsp. parsley, chopped
1 lbs. medium-sized shrimp
½ c. white wine

Clean shrimp. Melt better in a saucepan. Add garlic powder and parsley.
shrimp and sauté for 2 or 3 minutes.
 Add wine and serve over hot rice.

Friday, January 6, 2012


When I worked at The Olde Store ( 12 years ) I made this alot..
If the customers knww I was making it, they were sure to be there for lunch and or supper if there was any left ...
1 pkg. garden-style twirl pasta (cooked)

½ lb. salami, cubed

½ lb. Provolone cheese, cubed

1 ½ c. diced tomatoes
¾ c. black olives, sliced

¾ c. celery, chopped

¾ c. cucumbers, chopped

¾ c. bell pepper, chopped

1 large jar pimentos

1 bottle Italian dressing

1 c. summer sausage, cubed

1 c. ham, cubed
Mix all together and chill. Makes a lot!


This is my kids favorite chicken dish! I got this recipe from a lady in 1970. If you can't find hot oil, use a jalapeno pepper (chopped). It tastes yummy hot or room temperature.
•1 fryer, cut into pieces
4 or 5 boneless chicken breasts, skinned and cubed

1 tbsp. onion, chopped

salt and pepper to taste

2 pkg. yellow rice with saffron

1 hot pepper or 1 tsp. hot oil

3 tbsp. oil

Heat oil and hot oil and sauté chicken in a heavy pan (with a lid). Fry chicken
and onion until chicken is done. Add rice and water as directed on rice package
(if you use 2 or 3 pkgs of rice, be sure you add that amount for each pkg!) Cook
for 20 to 30 minutes on low heat with lid on. Do NOT stir while cooking.
 Once rice is fluffy and done, dish is ready.


This quickie cucumber recipe was on our table a lot when I was growing up..I could eat the whole bowl by myself.
6 cucumbers, sliced

¼ c. salt

2 T. oil

1 tsp. mustard seed

1 large onion, sliced thin

1 c. vinegar
1 tsp. celery seed

Put cucumber slices in salt and let stand for 2 hours. Wash and drain. Mix all
other ingredients and add to cucumbers. Chill.


This recipe came from my cousin Sherry..
We are close in age and grew up together. It is a wonder we still even talk, she was a pincher when she was little. My brother and I kept bruises on us from her little fingers.. lol
2 lbs. grated Cheddar cheese

12 oz. jar sliced jalapeno peppers, diced

18 eggs, beaten

Combine all ingredients and pour into 13x9x2" baking dish.
Bake at 325º for 35

minutes or until set. Do not let the top turn brown. Cool slightly
 and cut into

squares. Serve warm or cold, plain or with salsa and sour


1 pkg. taco seasoning mix

1 small pkg. Velveeta cheese

1 lb. hamburger meat

1 can refried beans

1 pkg. Mission Restaurant chips


Chopped lettuce, onion and tomato

Cheddar cheese, grated

Sour cream

Picante sauce

Fry hamburger meat until done; add taco mix. Warm up refried beans. Cut up
Velveeta cheese into small cubes; place over fire and add just enough milk to
make it smooth. Lay out chips in 1 layer and add refried beans; then cover with
hamburger meat and finally add the cheese. When cooking the cheese you must
constantly stir it to keep it from burning. You can top with any of the options or
any of your own nacho favorites!

Mother's Fried Catfish with Cornmeal Gravy

My mother was a great cook.. And her Fried Catfish was totally the best..
Catfish Filets, ever how much you need
Salt to taste
Yellow Cornmeat, add a little salt and mix with a fork.
Rinse fish (don't pat dry), salt and dredge in cornmeal.
Have about 1" of shortening hot in a irom skillet. Carefully lay the fish in the grease. ( DO NOT TOUCH IT UNTIL IT IS READY TO TURN ), you will see it golden around the edge, or after a few minutes kinda lift it up so you can see.. Try not to move it , just lift one side. When ready, turn... Do the same on this side, it won't take as long. Drain on paper towels.
Cornmeal Gravy
After all the fish is done, throw a handful of cornmeal in the grease, stir till golden. Spoon out into a bowl that won't break, it is very hot so be extra careful. Spoon this over your mashed potatoes ( make a well in them then add a spoonful cornmeal gravy, stir it together ..OMG it is so good :)

Thursday, January 5, 2012

Great Pot Of Soup!

Nothing like a good pot of soup on a cold winters night !
1 lb. bulk Italian sausage

3 - 14 oz. cans chicken or Beef broth

1 - 15 oz. can great northern or black beans beans
 rinsed and drained

1 - 15 oz. can pinto beans rinsed and drained

1 - 4 oz. can green chilies

1 - 18 oz. can tomato juice

4 large carrots, chopped

1 jalapeno pepper, seeded and chopped

1 1/2 t. Italian seasoning

1 t. dried minced garlic

1 1/2 c. cooked macaroni

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 5 qt. slow cooker. Stir in all ingredients except macaroni. Cover and cook on low for 7 - 8 hours. Just before serving stir in cooked macaroni.

A pan of cornbread makes a great companion with the soup, but saltine crackers are also good :)

Hot Chocolate Mix

2 lb. dry milk

2 lb. Powdered Sugar

2 lb. Nestle Quick
8 oz. Coffee Creamer

Mix all together and store in a tight container .
Use 1/3 cup mix for 1 cup of hot chocolate
( may mix with milk or water).

Wednesday, January 4, 2012

Southern Fried Pickles

vegetable oil, for frying

1 cup self rising cornmeal mix

1/4 cup flour

1/2 black pepper

1 egg, lightly beaten

1/2 cup milk

2 cups dill pickle, well drained ,chips or spears

In a deep fryer or a large Dutch oven, with a deep frying thermometer, heat to 360F.
In a shallow bowl, stir together cornmeal mix, flour and black pepper.
In another bowl, combine egg and milk. Dip dill chips in milk mixture and roll in cornmeal mixture. Fry pickles in batches for about 3 minutes until golden brown. Drain on paper towels.

Dip  in Ranch