Not-So-Gourmet

Nothing Fancy, Just Good Food

Month: August 2014

Hey Mike… What day is it?!? It’s GAME DAYYYYY!!

Hey ya’ll! It’s August 27th and only a few short days until the first game of the season! For some of you it’s only one day and I couldn’t be more excited. There are so many reasons that I’m excited about this. First, I love football. I’m not a total crazy football fan girl; I don’t know all the rules and I don’t know what is going on sometimes but I love to watch it. Second, the start of football season is the start of Fall for me and I absolutely love Fall!! I’ve always been hot natured, so the cooler weather is my friend. I love the cold! Not only that but it means that deer season, the fair, Thanksgiving, and Christmas are heading this way. Plus, there’s something about the way Fall FEELS! It’s a feeling in the air, the smell of the leaves, the cool breezes, the Pumpkin Spice latte’s and cinnamon-y desserts. I love the clothes and the food. And football is just the beginning of all of these wonderful things! And of course, the main reason I love football season so much, my papaw suffered from dementia in the last few years of his life and he absolutely loved football. He couldn’t remember a lot of things, some days he couldn’t tell us what he had eaten for lunch five minutes ago, but he could tell us every football game that was coming on, who the players were, and what channel it was on. That man started talking about football in March and wouldn’t stop until the next February. Every day he would start with “well, football is gonna be starting soon.” This time of year, always makes me miss him. And while that’s bittersweet, every football game I watch, I feel like he’s sitting there watching it with me. So, I’m dedicating this post to him! I’m giving ya’ll a few of our favorite game day treats!!

But first, I want ya’ll to go outside, look at the sky and see what a beautiful day it is!! I was driving along today and stopped at a light. I looked at the sky ahead of me and couldn’t help but notice how beautiful it was. The clouds looked painted into the sky and the sky itself was a beautiful cerulean blue. It made me think… “I should just thank God for waking up this morning and experiencing the beauty that is this sky!” So go! Check out that gorgeousness… and for those of you reading this later on. Sorry ya missed it in person but here it is in picture form! The clouds even look like they’re smiling at me!

clouds      photo

So beautiful! Anyway! Now that we’ve looked at the sky and appreciated it’s beauty, lets talk about the real reason we’re here! FOOOOODDDD!! So, game day food is very important for many reasons. You don’t want anything that you have to babysit because you want to be able to watch the game. So it’s something that you can do ahead of time and lay out for whoever is watching with you. Also, you don’t want much of anything that needs a knife or fork. Mainly, you want something that you can pick up and eat with your hands. So, you want burgers, sandwiches, wings, sausage, brisket, bone in chicken, potato skins, brownies, cookies… that kinda thing. Since it’s the first game of the season, I thought I would treat ya’ll to a couple recipes for boneless wings. The best homemade boneless wings you’ll ever eat. I’m giving you one recipe for Honey Garlic and one for Mild-Hot. You can control the level of heat in the Mild-Hot and I’ll tell you how after the recipe.

I fried my own chicken, mainly because I’m picky and don’t really like frozen chicken tenders. You can get the nuggets and they’re a little more tender and juicy; but, with the tenders themselves, they’re usually too thin and you can taste the frozen on them! So, I got three packs of chicken tenders. There’s a reason I got so many. My nephew Judd has discovered wings this summer. He also discovered that besides steak, wings are his favorite food. By this, I mean he discovered he could eat one order of 16 wings from Wing Stop, plus some of his brothers, plus some of his moms, plus an order of fries! Can you say growing boy?!?! So, when I set off to make these, I just knew that we wouldn’t have enough because I knew he would out eat us all and want them for lunch today. Now, Judd’s brother Jeffery, is super picky. It’s hard to get him to eat anything and he changes his mind about what he does and does not like every couple days. The only thing he always loves is a hot dog with red wienies, spam sandwiches, and mustard. The kid is a special kind of weird. 🙂 I tell him that all the time and he thinks it’s hilarious; I think it’s true. 😉 Anyway, back to my original point Jeffery is finicky. Sometimes when he eats wings, he likes honey barbeque. I love garlic and my mom HATES hot, hot wings. So I made a honey garlic sauce for some of the wings. I dipped a third of the wings in honey garlic sauce, a third in hot sauce, and left the other third “naked”. Judd also likes to DROWN his wings in ranch. I have a recipe for Homemade Ranch that I haven’t used yet. I figured this wasn’t the meal to start with because as much as I love the kid, Judd is finicky about his ranch. He won’t eat bottled and he doesn’t like some Homemade. He LOVES the kind made with Hidden Valley Ranch seasoning packets. What he doesn’t know, is that I don’t go by the directions on the back. Always make this first, so it can be chilling in the fridge while everything else is getting ready.

norpace 100mg capsules price Ranch Dressing:

2 packets Hidden Valley, Ranch dressing and seasoning mix,

2 cups BUTTERMILK,

1 1/2 cup mayonnaise,

1/2 tsp. dill weed,

1/2 tsp. garlic powder.

Mix the mayo and the buttermilk together with a whisk until all the lumps are out. Add the dressing packet, dill weed, and garlic powder. Mix well and put in the fridge for at least 15 minutes.

shatavari buy online Fried Chicken Tenders:

I’m cutting my recipe in half for ya’lls benefit so ya’ll can double it if you like.

1 big pack boneless, skinless chicken tenderloins, (12 tenders in a pack)

1 cup buttermilk,

1/2 lime,

1 1/2 cups all purpose flour,

2 tsp. each lemon pepper, black pepper, salt, and garlic.

Place the tenders in a shallow dish. Pour buttermilk over the tenders and squeeze the lime over it, now put half the seasoning over it. Allow that to sit for about 20 minutes. During this time you can prepare the flour. Put everything in another shallow dish and mix well. You want the flour to be well seasoned. So you can add more seasonings to this flour mixture if you think it needs it. Once the 20 minutes are up, dip one tender at a time into the flour. Make sure it’s fully coated, like this:

breaded chicken

When all of the tenders are coated, you need to get your oil ready. I used a Fry Pappy, the Fry Daddy’s Daddy 🙂 but if you don’t have one of those, you can use my instructions for frying minute steaks and frying pork chops. You can find those instructions by clicking on the name of the item. Just about 3/4 of an inch of oil in the bottom of the pan. Allow it to get super duper hot and placing the tenders in one by one. Don’t allow it to get too crowded! These take about 7-10 minutes to cook thoroughly. Lay them on a pan with a paper towel to drain. I’m a great multi-tasker and the Fry Pappy is pretty easy to work with so I started on the sauces while the chicken was frying.

greenstone clindamycin phosphate topical gel price Mild Wing Sauce:

1 stick butter,

1/2 cup Frank’s Original hot sauce,

1 tbsp. Worcestershire sauce,

2 tsp sugar,

Crushed red pepper, black pepper, and garlic salt to taste.

Melt the butter in a saucepan. Allow it to melt completely before adding the rest of the ingredients. Stir well and allow it to come to a boil. Let it boil for two minutes, then turn it on simmer until you’re ready for the wings to be dipped in it. Stir occasionally so it doesn’t burn.

*** Make this hotter by adding a little more of the sauce and more red pepper.***

buy kamagra oral jelly online usa Honey-Garlic Sauce:

1 stick butter,

1 tsp. minced garlic, (you can use fresh garlic; I accidentally forgot the garlic at the store, so I used the dried variety),

1/2 cup soy sauce, (I used low sodium, but you don’t have to),

1 1/2 cup honey,

1/2 cup sugar,

Black pepper, Garlic Powder, and a pinch of Red Pepper to set it off.

Melt the butter in a sauce pan. Once melted, add the rest of the ingredients. Allow it to come to a boil and boil for two minutes. After the boil, turn the heat down low, and let it simmer until you’re ready to use it.

Back to the chicken. Once it’s done, it’ll look something like this:

original wings

Line a pan with aluminum foil. Take a fork and dip each tender into the sauce of your choice. If one side is a little naked, it’s ok, just turn the tender on the opposite side and let the sauce drip down onto the naked side. You don’t want to put too much sauce on the tenders so don’t allow them to be completely submerged in the sauce. If you do, allow the sauce to drip off a little.

hot wings honey garlic wings

I served these with some lovely Olga Noodles and Ranch Dressing. I was going to do fries but I figured that it would be too much fried food! I figured I would be tired of frying! Which I was… and the Olga Noodles go GREAT with these wings! The next recipe I’m sharing with ya’ll is another classic Game Day food…. Sausage Bread! It’s easy to just cut off a slice and go to the TV or go to the game. It goes great with pretty much any side and it’s super easy to make!

The story behind this Sausage Bread is kind of a funny one. I was over at my friend Katrina’s house, it was the week before I left home for the start of the semester at State, I had just turned 21 and we were coming home from a night out. It was fairly early for us, back in those days, midnight was pretty early for us. Now, that’s late and we’re all in bed by 11! Anyway, we got back to Katrina’s and our designated driver was not going to drive us another foot. We were all hungry and wanted to play cards so Katrina pulled out some bread, sausage, and cream cheese. She started making this sausage mixture and I was mesmerized! I didn’t know what she was making but I knew I wanted a bite! I got the recipe, added a little bit to it, and my sister and my dad’s favorite bread was born! So… thank you Katrina for introducing me to this AWESOME recipe!! I hope I do it justice!

kirloskar ferrous share price Sausage Bread:

1 pkg. Jimmy Dean ground sausage (I use Sage),

1 8 oz. cream cheese,

1/2 green bell pepper,

1/2 medium onion,

2 cups cheddar or pepper jack cheese, shredded,

Garlic powder, salt, and pepper,

1 loaf Italian Bread.

Cook the sausage, onion, and bell pepper in a skillet. Once the sausage is completely cooked, add the cream cheese. Once the cream cheese is melted, add the cheddar or pepper jack. I used both and it was awesome!

sausage mixture 2

Season the meat and cheese mixture to your liking and set aside. Cut a hole in the bread loaf and scrape out some of the bread in the middle. Pour the meat mixture in the bottom of the loaf of bread and top it with the top of the loaf. Put it in a 350 degree oven for 15 to 20 minutes. It will be messy and you will have to wrap it in a paper towel or aluminum foil to serve if you’re not using a plate. Cut into strips and serve.

ground sausage mixture sausage bread

Now! The easiest dessert cookie/bar thingamajig ever!! My mom won her annual Christmas cookie swap with these. We’ve made them a hundred times over my lifetime. Probably more, because we can never make just one batch. They’re delicious, easy, and best of all they’re cheap! All you need is this:

roghan badam shirin almond oil price Toffee Bars:

1 stick butter,

1 stick margarine,

1 cup sugar,

1 cup pecans (I always use a little more but it’s up to you), finely chopped

1/2 box graham crackers.

Line a cookie sheet with aluminum foil. Break graham crackers in half and place them close together on the pan, not touching. Melt butter and margarine in a saucepan and add sugar. Bring to a boil, add pecans, and allow it to boil for two minutes. Not a second more!! It’ll get too hard if you allow it to boil for more. Once it’s boiled for two minutes, pour over the graham crackers and spread evenly.

Toffee Bars

Bake in a 225 degree oven for 20 minutes. Get them out, let them cool, and try to keep everyone out of them. Go ahead and try… P.S. you may want to invest in some heavy duty football gear to keep all those folks away from them… 🙂

toffee bars cooked

Like I said, we can never make just one batch so I would go ahead and double this recipe. It’s just easier that way! Now, I’ve tried this with brown sugar and it’s really tasty, but it was a little stickier than normal. You can also do walnuts or almonds or any other kind of nut. They really are delicious and super easy! I hope ya’ll love them as much as we do! They may not be very pretty, but they won’t last long enough for it to matter!

I think that’s it for tonight ya’ll! I’m going to grill some chicken and have a nice relaxing, HEALTHY meal for once! I need a break from all this rich food I’m telling ya’ll about! Pretty soon I’m gonna have to give ya’ll some healthy recipes, so that may be coming in the next couple of weeks! Ya’ll have a good night and I sure hope to hear that some of ya’ll made a couple of these recipes for your next game day party!!

 

 

 

 

 

 

 

 

Classic Chicken Salad, Crunchy Romaine Salad, and Apple Bread

Hey ya’ll! I’ve been at the beach for a nice relaxing vacation this week with my mom and my puppies! I’ve had so much fun and I wish I could stay forever but, unfortunately, we have to go back to reality soon! When me and mama go to the beach, we eat out a lot! We usually have lunch on the beach and come back in around 4:30 or 5:00 to shower and get dressed and go somewhere for supper. Normally, we just have ham or turkey sandwiches. This time, I thought I would do something special so I made Chicken Salad. Pretty much everyone from the South has some kind of chicken salad recipe somewhere. There are a lot of things that constitute as a chicken salad. You can add black beans, corn, and avocado and have a Tex-Mex chicken salad; ginger and sesame seeds and have an Asian chicken salad; you can add broccoli, dill pickles, sweet pickles, pickle relish, peppers, walnuts, pecans, cashews, whatever. Chicken Salad is a very versatile recipe, you can do pretty much anything with it; however, ours is more traditional. Growing up, we had chicken salad a lot but I would never, ever, ever, ever eat it. Something about the way it looked, the thought of grapes in a savory dish, and celery made my skin crawl. But now, I’ve come to really like it, I guess once you live here for long enough you have to eat it or starve! 🙂 Every restaurant makes it, every bridal shower and baby shower has sandwiches made out of it, and every family reunion has globs of it. It’s everywhere!! I’m also going to give you the recipe for Crunchy Romaine Salad. This is a recipe my mom’s best friend gave us and I’m adopting it as my own because it’s so darn delicious that I’m jealous that it isn’t my own! It’s become a favorite in my house but I’ll tell you a little more about that later! And last but certainly not least, I’m going to give ya’ll the recipe for something called Apple Fritter Bread. This is a brand new recipe that I’ve adopted, rearranged, and made my own. My family absolutely loved it and I can’t wait to have some more of it myself!

When I decided that I wanted to make Chicken Salad, I began searching for a perfect recipe. We have a couple in different cookbooks, but I’d never made them before and I didn’t want to make it and waste it because it wasn’t any good. I was looking for something traditional, but easy and delicious. My mom reminded me that my Aunt Linda had an awesome recipe for Chicken Salad that everyone always loves! My Aunt Linda is my dad’s, mom’s sister. So she’s my great aunt. I remember going over to her house when I was a kid. Her and my Uncle Jerrell had huge Emu’s and when we went over there my dad always came home with something called Emu Oil. My Uncle would always give it to him, it smells kind of like banana’s and in my family, we swear it’s the miracle cure to pretty much anything. It’s right up there with lye soap! I loved going to see the birds, my dad loved getting the Emu Oil, and my mom? She loved the chicken salad! So I called Aunt Linda and got her recipe! We spoke about the recipe and she mentioned that it was all in her head and that she didn’t even have a copy of it written down anywhere. It made me think. We really don’t have a lot of this stuff written down. The way my mamaw and Aunt Linda and even I were raised, we didn’t write down our recipes. Our parents taught them to us and we added and took away from them. Our friends told us the recipe and we wrote them down, but we lost them or filed them in places that we don’t remember and it didn’t matter because we had made it so much that we had it memorized. So that is my next goal. I’m going to type up all of my mamaw’s favorite recipes, all of my favorite recipes, my mom’s and my friends and I’m going to bind them. I started a few years ago and gave them away for Christmas gifts to my family members. I think it’s really important for them to be passed down to our kids and our kids, kids. It keeps our family memories and traditions alive!

Anyway, back to the chicken salad! As we were talking Aunt Linda also mentioned that she usually uses her homemade pickles in the Chicken Salad; but that no one has time to make them anymore. I wasn’t thinking and said, “Oh, what a coincidence! I just learned to make my own pickles.” Of course, she meant sweet pickles and I made dill pickles; but, I wasn’t thinking, I was just excited that I was going to get to use my pickles. I was so excited that I made them and that they turned out well. Of course, I should have realized it because my mom told me she didn’t have a recipe for dill pickles and that she only had one for sweet; but excitement got the best of me. Oh well, I made this chicken salad with my homemade dills, which I will be giving ya’ll the recipe for later this week. But, my mom, while she liked the chicken salad, said that it would have been better with sweet pickles. It’s all up to ya’ll though. Since I’m at this condo and we have limited resources, I bought a rotisserie chicken instead of boiling my own. Two things, I thought it was pretty good but could have been better. My mom hates dark meat, so I didn’t use as much as I could have. Second, you can use any kind of chicken. My Aunt even uses the canned chicken when she makes it. She said that she eats it for lunch every day and it’s just easier and cheaper to use the canned. But, you can use the rotisserie chicken, boil your own, or use canned. You can also use turkey! If you do use the rotisserie, there are a few things you want to keep in mind. Don’t use the skin, make sure you scrape it good and don’t get any fat in there. Also, make sure you don’t let any bones slide past you. As I said, my mom hates dark meat so don’t use the thigh or the leg if you don’t like dark meat. There’s nothing wrong with dark meat, it has more flavor and tends to be more moist. This is why my mom doesn’t like it. She is the only person I know that HATES moist chicken! She wants it dry and BURNT! Crazy lady! 🙂

calcium carbonate buyers in pakistan Aunt Linda’s Chicken Salad:

3 boneless, skinless chicken breasts,

1 1/2 cups seedless, purple grapes,

1/2 medium Vidalia onion,

1 cup chopped pecans,

6 dill pickle spears OR sweet (Bread and Butter) pickles spears OR 3 tbsp. sweet or dill pickle relish,

1 cup good quality mayonnaise ( I use Blue Plate),

1 cup celery, chopped,

Garlic powder, salt, and pepper to taste.

Whatever chicken you decide to use, cook it and then shred or chop it. It’s up to you how you do it. I chopped it because I have carpal tunnel and there was no way my wrist was going to let me shred it; however, I like it better shredded a little. Chop your onion, pecans, pickles (if you use spears), celery, and grapes. This is where I changed things up a bit. My mom hates celery as well (the woman is picky!). So I omitted the celery. I also had some green onion that I really needed to use so I threw some of that in there as well. I didn’t chop up the grapes finely, I washed them and sliced them in half. It took a minute but it was worth it! Same as the pecans, don’t do a fine chop on them, just rough them up! Once everything is chopped and/or shredded, add it to a large mixing bowl.

chicken salad 1 chicken salad 2 chopped pickles

Mix it all well enough so that everything is nicely incorporated and you can easily get a bite of everything when you fork it up. It doesn’t take long! Then allow it to chill in the fridge for about an hour or so. I like this on a nice sandwich with creole mustard and Swiss or Pepper Jack cheese. It’s also really good on Ritz crackers.

chicken salad

Forgive me Aunt Linda, I do have a couple of ways that I would like to try it. This is absolutely delicious and ya’ll don’t have to do any of this to make it better! However, in my normal fashion, I always have to change things up. I think mixing half a cup of softened cream cheese with half a cup of mayo would be really good. I would also like to add a little creole mustard, I really love the twang of creole mustard with this. I also like the idea of adding a little shredded pepper jack cheese! These are all things I will try at some point! Thank you so much Aunt Linda for giving me this amazing recipe! I’m so glad, not only to have it, but also because it feels like a piece of family history that I can pass on! \

Now, one of the best salad’s in the whole wide world is coming your way! Get ready for it because you’ll be eating it every chance you get from now till the end of time! It’s fantastic and I’m so excited to tell ya’ll about it. My mom’s best friend Pam Howard gave me this recipe and I don’t know where she got it but it’s a hot commodity in my house! In fact, I’ll tell ya’ll a little story about it! One of my really good friends hates broccoli. He can’t stand it. He’s a grown man, but acts like a kid when you put broccoli in front of him. Literally, he will start gagging like my 8 year old nephew does when I ask him to eat the brown wienies instead of the red. It’s ridiculous. The man is a child when it comes to broccoli. So, I go over to his house a couple of weeks ago and I’m making dinner. I have the salad and dressing already made and I made his plate so he wouldn’t see the broccoli. I know, I’m acting like his mom, but I’m determined to make this man child eat his broccoli. It’s healthy and delicious, he’s 34 year’s old, he should be able to eat broccoli without gagging! I wait until he’s devoured, I mean DEVOURED this salad, ok? I ask him, “Ya liked that huh?” He says, “Yea, even the broccoli was good. I’d eat poop if it was covered in that dressing!” 🙂 So here’s how you do it! And some of the ingredients are a little odd but just do what I say! 😉

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1 head Romaine lettuce,

1 cup walnuts,

1 pkg. Ramen Noodles,

4 tbsp. butter,

1 bunch broccoli,

4 green onions,

White Wine Vinegarette (recipe below.)

Wash, dry, and chop the romaine lettuce. Chop walnuts, broccoli, and onions.

romaine    green onions

Break up the Ramen noodles and take out the season pack. Place the 4 tbsp. butter in a skillet and allow it to melt. Then add the walnuts and Ramen noodles. Sprinkle a little salt and allow them to brown. It won’t take long and you’ll need to stir it up a bit to keep the ones on the bottom from burning. You just want the noodles to turn a nice golden brown; this is to make them taste crunchy, salty, and buttery instead of like an uncooked hard noodle. You’ll see… I promise!

browned walnuts

The one’s in the picture above, are not all the way done, they needed a couple more minutes. Once they are done though, allow them to cool. You don’t have to drain the butter off but you can. There’s not much to though and it doesn’t make the lettuce greasy. You do want it to cool because if it’s hot and you put it in with the lettuce, the lettuce will wilt. I chop my broccoli very finely, taking the florets, and chopping the stems off of that. Now add the romaine, the broccoli, the green onions, the walnuts, and the Ramen noodles to a bowl. Toss the salad and set it aside.

crunchy romain salad

namenda generic price White Wine Vinegarette:

1 cup vegetable or canola oil,

1 cup sugar,

1/2 cup white wine vinegar,

2 tbsp. soy sauce,

Salt and pepper to taste.

This is easy as pie, you just mix it all together! It looks something like this:

White Wine Vinegarrette

Now this is after it’s separated. The sugar, salt, and pepper goes to the bottom, the vinegar and soy sauce go to the middle, the oil is on the top. Mix it before pouring. The original recipe calls for you to pour it over the salad and toss it; however, I don’t like to do that because some people like more dressing than others. So I keep it in a little jug with a top and let them pour it over their own salads. They will devour it!!

This next recipe is very new to me but I’ve fallen in love with it. Recently, I was craving something with apples and cinnamon, but I didn’t want Apple Pie. I couldn’t figure out what I was craving. I just knew I wanted it to have a cream cheese type frosting and pecans. Little did I  know, I was craving this bread that I had yet to taste! I set out on my trusty Pinterest account to find something to satisfy this craving. I typed “Apple Desserts” into the search engine and sat back to look through the thousands of recipes that popped up. I never thought I would find what I wanted, figuring I would end up  making something up. When I came across Country Apple Fritter Bread I knew I had found THE ONE! 😉 Again, true to form, I wanted to make it my own. I didn’t have a bread pan; however, I had my mamaw’s handy dandy bundt cake pan. The only problem with that was that I was worried that the recipe wouldn’t make enough to fill the pan properly. So I decided to double it. This was my mistake. I should have maybe added a little to it, but definitely not doubled it. Also, I think I’m going to buy a bread pan for the next time I make it. The original recipe for the icing also didn’t call for cream cheese and I didn’t add it; but, I will next time. Here’s the original recipe, I will stick by doubling the brown sugar in it though. It needed a little sweetness. I also added pecans, this is optional. If you don’t like nuts or if you’re allergic, it’s ok not to add them.

feldene dor nas costas Country Fritter Apple Bread:

2/3 cup + 2 tsp. brown sugar (separated) (original recipe only calls for 1/3 cup but, the brown sugar adds a little sweetness and depth that you’ll like),

2 tsp. ground cinnamon, (separated)

2/3 cup + 3 tsp. granulated sugar, (separated)

1/2 cup butter softened,

3 eggs,

2 tsp. vanilla extract,

1 1/2 cups all purpose flour,

2 tsp. baking powder,

1/2 cup milk,

4 apples, peeled and chopped, leaving the core out.

1 1/2 cup roughly chopped pecans.

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1 cup powdered sugar,

3/4 cup milk,

1 block softened cream cheese.

Preheat your oven to 350 degrees and get your pan ready. For me, I melted some butter into the bottom of the pan, sprinkled in brown sugar, granulated sugar, and a few pecans (the batter was poured over this later.) Just make sure the butter or spray covers the pan at least half way up. Now, mix 2/3 cup brown sugar and 1 tsp. cinnamon together and set it aside. Mix apples, 3 tsp. granulated sugar, 2 tsp. brown sugar, 1 tsp. cinnamon together and set that aside as well. In another bowl, beat 2/3 cup granulated sugar and butter together until smooth. I use an electric mixer for this, but you can do it by hand. The electric mixer just seems to mix it better. This is where it gets harder to do it by hand. Add in the eggs, one at a time, only adding the next one after the first one is fully incorporated. Add in vanilla.

apple bread batter

Whisk together flour and baking powder in a separate bowl. Add it slowly, into the egg, sugar, and butter mixture. Once that is fully incorporated, add milk until the batter is smooth and thick.

apple bread batter 2

Now, fold in half the pecans. Pour half the batter into your greased pan. Add half the apple mixture and half the brown sugar mixture to the batter.

apple bread pan 2

Lightly pat the apples and brown sugar into the batter. Add the rest of the batter and top it off with the apples and brown sugar mixture.

apple bread

Pat into the batter lightly and swirl the mixture into the batter using a knife  or spoon. Bake until toothpick comes out clean. About 50-60 minutes. As you can see, mine was pretty full. But I did double it, so yours wont be this full!

apple bread 1 apple bread 2

Now, it’s time to make the glaze. It’s super easy. Whip the cream cheese with an electric mixer, add the confectioners sugar. This could get messy so you want to go slow at first and once most of the sugar is incorporated into the cream cheese, speed it up. Now add the milk and maybe a touch of vanilla. Then pour the mixture over the cooled cake. Mine looked like this:

apple bread cooked

Over time, I spooned the icing that gathered in the middle over the outside to and allowed it to coat the top of the cake. It’s not very pretty at all; however, I think it would have been prettier had I let the bread cool a little longer and used the cream cheese. It was delicious and disappeared like hot cakes! Speaking of hot cakes, this is a great dessert but it also works really well for a breakfast! My nephew ate it for breakfast a few times. Now, I gotta say…. me and my oldest nephew, have a special bond. I love all my nieces and nephews the same. I have special things that I do with all of them. Different kids have different things in common with me. My niece Hazie, loves to go get our nails done. My nephew Jeffery, loves to watch cartoons with me. My niece Addie, loves to read with me. But me and Judd? He loves to cook with me, but most of all… He loves, loves, LOVES to drink coffee with me! I know what you’re thinking… he’s 10!! Don’t worry, it’s decaf and mostly milk and sugar! I like to take him to what used to be Seattle Drip but is now Mocha Mugs and getting him a decaf frappe.

me and my boys getting coffee

But that doesn’t stop me from having a cup of “coffee” and a slice of this Apple Bread with my sweet little dude! He said it was his favorite breakfast ever!

I can’t wait for ya’ll to try these out! I also can’t wait to share my fabulous new recipe with ya’ll in the couple of weeks! It’s something I’m sure I’ve told ya’ll about a time or two. I PERFECTED MY SPAGHETTI SAUUUUUUCCCEEEE!!! Whoo-Hoo!! Can’t wait for ya’ll to read it and let me know what you think! In the mean time, I’m making myself a Chicken Salad Sandwich with a side of homemade dill pickle and going to the beach to enjoy this beautiful day!! Ya’ll have a good one!!

beach day

Mama & Daddy’s Anniversary and a little extra :)

Hey ya’ll! I’m BAAAAACCCCKKKK!!! I know, I know ya’ll have missed me oh so much and I just have to say I’m so sorry for leaving my loyal readers for so terribly long!! I’ve been sooooooo sick though! I’ve had a mixture of a bunch of awful illnesses and have been pretty much comatose over the past week! I’m finally better though and I’ve been catching up on my cooking so I can please you wonderful folks with some more delicious recipes!! In fact, I’ve cooked so much that I didn’t know what in the world to write about tonight…. Don’t worry…. ya’ll will have plenty of stuff to read over the next couple of weeks!! So I finally settled on telling ya’ll about my Mama and Daddy’s 29th wedding anniversary!! Unfortunately, I’ve given ya’ll most of the recipes I made tonight so I’m going to throw in a couple others for ya’ll!

First, I want to talk a little about my mom and dad. It’s been 29 years of not quite bliss. Haha I know that’s not what I’m supposed to say but anyone who has parents who have married for a long time or anyone who has been married for a long time knows. My mom got married to another man at the tender age of 16. She had my two older sisters at 19 and 20 and then was divorced by 23. At 25, she and my dad were married. As you can imagine, her first marriage was awful. My sister’s biological father was an awful man. When my mom and dad got married, my dad legally adopted my sisters and raised them as his own. In fact, many of my closest friends that I’ve grown up with don’t even know that they’re not his biological daughters. In our eyes, they are his. But, as with any family there are a lot of ups and downs along the way. Of course, living in a small town where, if you don’t know what you’re doing everyone else can tell you, doesn’t help at all either. Then we moved to the big ole town of Brandon, Mississippi where the “big city life” was full of temptations! 🙂 There have been so many arguments and screaming matches between us all that we sure can’t count them all. At the end of the day, or should I say week, it all comes down to Sunday dinners and family meals and celebrating our family. At the center of all that mess, there have been three constants: mama and daddy and love. Mama and Daddy have always been the ones that we could go to when we couldn’t go to anyone else. No matter what… there are always things you don’t want to talk to your parents about, obviously. But in the end, if there was ever anything we needed we could always go to them… even if they weren’t always on the same page or didn’t exactly tell us what we wanted to hear. For that, from all your kids, we thank you! Here is normally where I would insert a picture but my daddy is not much of a picture takin’ man and the last picture I have of the two of them is not even digital! So… that’s my assignment for the next couple of weeks… gettin’ me an updated picture of the rents!! For now…. I’ll stick with my recipes!!

I’ve told ya’ll before, that my family has one go to favorite meal, especially in the summer and that held true tonight. My dad’s been out of town, most of the summer, working. He’ll be out of town most of the winter between work and deer season so tonight was our night to give him a good home cooked meal for the next little while! I asked him what he wanted and before I even got the question out all the way his response was, “Fried pork chops, okra, squash, green tomatoes, and onions, peas, and rice and gravy. Oh! And banana pudding!” I’ve made banana pudding several times before but I’ve always made it from a instant pudding packet. Well, today that just wasn’t going to do. So I started looking through recipes and I compiled one from all of those, instant shminstant, this girl wanted Homemade!! And it was awesome! If I do say so myself! 😉 Now, I’ve already given ya’ll recipes for the fried okra medley, gravy, and peas. Ya’ll can find it here. But the pork chops are something sort of new. First things first, we need to pick the right chop! We like the bone in, center cut pork chops or the 1/4 loin cut chops. Of course, we buy the huge family pack but they have them in small packs. Also, I never measure my flour out when I bread them; however, for the family pack I probably use 3 cups of flour and for the small pack maybe 1 1/2 cups flour. I also don’t measure out my seasonings because, I hate measuring on most things. I deem it unnecessary in most recipes. I like to think it’s because I’m a natural cook but some people may say it’s because at my very core, I’m lazy and don’t have time or patience for that mess! So here’s what I do, do!

glucophage price in egypt Fried Pork Chops:

Self rising Flour,

Salt,

Pepper,

Lemon Pepper,

Garlic Salt,

Center Cut Pork Chops.

Put the flour, salt, pepper, lemon pepper, and garlic salt in casserole dish or plastic Tupperware container (judicious amounts of each seasoning.) Mix with a fork. Take one pork chop and lay it in the flour mixture and cover it with the flour mixture. Once there is a thick layer of flour on each side, set the pork chop aside, repeat with the rest of the pork chops.

flour mixturepork chop coated

If you can make out the hand print in the first picture, that my friends is a pork chop underneath that hand print. Now that the pork chops are covered completely in flour, you need to get your grease in order. I use vegetable or canola oil. You can use shortening or coconut oil, even olive oil. Vegetable and canola oils are cheaper and fry well. Coconut oil will give you a faint coconut flavor. Shortening will take a little longer to get started but will work the same as vegetable oil or canola oil. You want to make sure the oil is covering the bottom of the pan, about 3/4 of an inch thick. Allow the oil to get hot, if it’s not hot enough, the flour will wash off, so you want it to be hot enough for the pork chop to immediately start cooking. Test with flour! If the flour immediately starts sizzling, its ready! Place the chops in the hot grease, when all the blood rises to the top of the uncooked side, flip. More blood and some juice will come to the top of the other side and you’ll flip one more time. Then they’re done! You don’t want to flip them too much or cook them too long. They’re pretty thin so it won’t take long!

pork chop frying pork chop fried

Now that the pork chops are done, try to keep yourself from devouring them while you finish up the rest of the meal! For the banana pudding, you won’t need much. You probably have most of it in your cabinets or pantry already. The main thing you’ll need is to know how to separate eggs. I know a lot of you probably know how but some people may not so I have a little tutorial on how to do so.

First, you’ll need two bowls… I used a measuring cup and one of my nieces bowls. Grab your eggs and crack the egg open. Allow the white to drop into the first bowl like so:

eggs seperating

Gently move the egg yolk into the other side of the shell, allowing the whites to continue dropping into the bowl. This should only take one or two times. Drop the yolk into the second bowl and move to the next egg.

eggs seperating 2

That’s all there is to it. No big deal! Now, the original recipe’s I went by, used the egg whites to make a meringue which is totally fine if that’s what you want; however, I’ve never really like meringue all that much. It’s okay on some things, I just don’t think it has much flavor. It is pretty though! If you want to make the meringue, just put the egg whites with 1/2 cup of sugar into a mixer or mixing bowl and whip until they reach a stiff peak. Top the pudding or other dish and put in a 325 degree oven for about 15 minutes. It HAS to be cooked because even though it’s not the whole egg, its still got egg in it! ANYWAY!! On to the wondrous Banana Pudding that I made!

pyridium canada EGGCELENT Banana Pudding: (Yes, I know… I’m such a doofus!)

1 cup sugar,

1/2 cup flour,

1/2 tsp salt,

4 egg yolks,

4 cups milk,

1 can sweetened condensed milk,

1 tsp vanilla,

1 box Nilla wafers,

3 bananas.

Line a casserole dish with Nilla wafers and cut up banana’s on top of the wafers.

nilla wafers in pan nilla wafers and bananas

I like mine a little more banana-y so I repeat this step. Otherwise only use two bananas. Mix sugar, flour, and salt in a boiler. Add milk, yolks, and sweetened condensed milk. Turn on low to medium heat. Stir constantly until thick. I got lazy with mine and it ended up a little lumpy and the bottom of the pan was a little burnt. The pudding wasn’t and let’s face it, it’s banana pudding, it’s gonna be lumpy anyways, who cares?!? But, stirring constantly does make for a prettier pudding. I used a flat wire whisk, you can use any kind of whisk or spoon. Whisk’s are best though! Keep stirring until nice and thick. Then, once it’s done, add in the vanilla. Stir one more good time.

pudding pudding 2

Pour this beautiful, yummy mixture over the Nilla wafers and bananas. Then I added another few Nilla wafers on top. Now, my mom insists this is supposed to be eaten warm, I think it’s supposed to be cold. However you like it, I hope you enjoy!!

Banana Pudding done

One of my moms favorite meals is a spinach quiche. She likes spinach and bacon, I like spinach and sausage. So I’m going to give ya’ll both the recipes I use. They’re very similar and super easy. I change up my cheeses sometimes but these work really good together and even my nephews adored them. Which is saying something because, well, what 10 and 8 year olds do you know that’ll eat spinach without complaining? This is what you’ll need!

candid mouth ulcer gel price Spinach and Bacon Quiche:

1 deep dish pie crust,

7 eggs,

5 oz. crumbled Feta cheese,

4 oz. Colby Jack cheese, shredded,

4 oz. Cheddar cheese, shredded,

8 slices bacon,

1 medium onion, chopped,

1/2 a package of frozen chopped spinach,

Tony Chachere’s, Garlic Salt, Pepper.

Pull the spinach out of the freezer and allow it to come to room temperature. Cut bacon into small chunks, cook bacon and onion in a skillet until done and drain. Allow the bacon to cool while you crack, whisk, and season the eggs with the Tony’s, garlic salt, and pepper. Squeeze the water out of the spinach and set half aside for the sausage quiche. You can add the whole package but I only like half the package. Add the bacon, onions, and half of the cheeses to the eggs. Now add the spinach and stir well, making sure all the spinach is evenly distributed. Pour the mixture into the pie shell and top with the rest of the cheese. Bake at 350 for 30-40 minutes, or until it doesn’t jiggle anymore.

bacon quiche bacon quiche2 bacon quiche 3

cytoxan price in india Spinach and Sausage Quiche:

1 deep dish pie crust,

7 eggs,

4 oz. Pepper jack cheese, shredded,

4 oz. Colby jack cheese, shredded,

4 oz. Cheddar cheese, shredded,

1 pkg. Country Pleasin Pepper Jack and Green Onion link sausage,

1/2 pkg. frozen chopped spinach,

1 medium onion, chopped,

Tony Chachere’s, garlic salt, and pepper.

Pull the spinach out of the freezer and allow it to come to room temperature. Cook sausage and onions and drain. Allow that cool while you crack, whisk, and season the eggs with the Tony’s, garlic salt, and pepper. Squeeze the water out of the spinach and set aside half for another time. You can use the whole package if you want but it might be too much! Add the sausage, half the cheese, and the spinach to the egg mixture. Mix it well, making sure all the spinach is evenly distributed. Pour into the pie shell and top with the rest of the cheese. Bake in a 350 degree oven for 30-40 minutes or until it doesn’t jiggle!

sausage quiche sausage quiche2sausage quiche 3

As you can see, the sausage one overflowed a bit. This looks like a lot of stuff in one little pie shell but it’s really delicious! You can sub broccoli for the spinach and you can also do ground sausage. I’ve done one with ham, bacon, cheese and onions. It’s really just whatever you like. Quiche’s are super easy to customize and they’re always delectable. They’re also pretty easy to make depending on what you meat you use.

That’s it for tonight ya’ll!! Be looking out for my next post later this week. I’m gonna share a family recipe for boiled cookies, a new recipe for Apple Fritter Bread, a new family favorite for Sausage Bread, some Chicken Salad, and maybe a little more! Ya’ll have a good night and go spend some time with your family and friends!

 

 

 

 

 

 

 

 

 

Party Down South…. Ladies Edition!

Hey Ya’ll! What a week this has turned out to be! Since we last spoke, I’ve learned to make my own spaghetti sauce, “catered” a party, and I’m helping with food for a Bridal Shower tomorrow. Plus I’ve gotten a contract accepted, scheduled a Home Inspection, got a couple of new clients, and I’m meeting a satisfied customer at his new house tomorrow to show his family! Oh, the life of a busy Real Estate bee! I’m exhausted! I’ve even been tempted to try to train my dogs to rub my feet! 😉 Unfortunately, my puppy dogs probably won’t be getting anywhere near my barking feet anytime soon…. unless it’s to bite them of course! Speaking of biting, I FINALLY, learned to make my own spaghetti sauce. I’m not going to say it bites, flavor wise, I got it just right; however, there were a few things I could have and should have done differently. I was in a hurry because I went to Yazoo City with my mom. She has a new listing out there and didn’t want to drive by herself. Plus my car was in the shop and I couldn’t stand the thought of sitting at home all day! It drives me crazy! So we finally got home around 6 after listing a cute, cute, cute Rambler style house and I was tired, but I was determined to make spaghetti, so I set to it! I like to think Caroline Manzo would be proud! 🙂

Hindsight being 20/20, I would have put some of the tomatoes into a blender, considering I used the canned tomatoes that I put up a couple of weeks ago. Since I’m all about confessions, here’s a big one for  ya’ll. I HATE tomatoes. Can’t stand them… the thought of raw tomato makes me gag! Most of the people in my family could pick up a tomato, slice off a piece, sprinkle some salt and pepper on it, and gobble it up like it was going out of style. Me? The minute I see the seed and slime I get nauseated! So for me, this was a big deal. To you, it may not be. I like most products that are made with tomatoes though. I love spaghetti, lasagna, pizza, marinara, salsa, barbeque sauce, and ketchup. Although, I’m allergic to ketchup and don’t eat it very much. I also used a few canned tomatoes from the store. Reason being, I didn’t want to use all my canned tomatoes that I canned before it was even winter! Plus, they do have a different texture and flavor and I knew texture would be important. I just used what I had in the pantry since I didn’t have time to go to the grocery store; so, I’m going to tell ya’ll how I made it first. For those of you who like it chunky, try it out! For those of you who don’t like it chunky, I’m posting what I’m going to do next time as well. Hopefully, next time will be next week, I’ll keep updating the recipe until I get it perfect but this is where it stands right now!

cytoxan infusion cost Calah’s Chunky Spaghetti Sauce:

2 pints canned tomatoes, (click the name to see the recipe),

2 cans crushed tomatoes, (I used Red Gold brand),

2 cans tomato puree,

1 medium onion,

3 cloves garlic,

1 green bell pepper,

2 tbsp. parsley flakes, (fresh or dried),

2 tsp. Italian seasoning,

1 tbsp. salt,

1 tsp. onion powder,

1 tsp. garlic powder,

1.5 lbs. ground round.

Empty all the tomatoes into a large boiler or Dutch Oven, (you know which one I used! 😉 ) Chop the onion, garlic, and bell pepper. You have two choices with this. You can sauté these veggies in olive oil until translucent or you can plop them right into the sauce. If you choose to sauté, you will have to put the oil in the sauce with the veggies in order to get all the flavor; therefore, if you don’t like these greasy, don’t do it this way. Either way, the onions, garlic, and bell pepper need to be put in the tomatoes along with parsley, Italian seasoning, salt, onion powder, and garlic powder. Allow that to simmer on low, adding half a can or 4 ounces of water if you think it seems too thick. Brown the hamburger meat, drain it, and add this to the sauce.

spaghetti homemade sauce

Now all that is left to do is allow the sauce to simmer for about 20 minutes and spoon over a bed of buttery spaghetti noodles. Don’t get me wrong, it was totally delicious and the flavor was completely out of this world. However, I would have blended ALL the tomatoes up a little before boiling them. Just to smooth it out and get those big chunks of tomato out. I also would have added a little pesto to it; mainly because I love the flavor and depth that pesto gives to spaghetti sauce. I probably also would have bought some fresh basil and oregano. I also would have left the hamburger meat out of the final product and canned some of it. I have a ton left over, but it wasn’t perfect so, no reason to be worried over it now! It was delicious either way and you can definitely tell by my huge bowl.

Now, ya’ll are probably wondering why I labeled this blog post “Party Down South… Ladies Edition!” It’s because my mom is hosting a huge housewarming party for some clients and good friends of hers tonight; tomorrow night, my best friend is hosting a bridal shower for a friend of ours at her house. Being the awesome daughter, amazing friend, and humble (can’t you tell?) amateur chef that I am, I offered to help out. Little did I know, that for my mom I would end up making way more than I expected! But that’s okay! I love to do it! The menu’s and themes for both parties are kind of similar so I’m pitching in with Mamaw’s Swedish meatballs, Firecrackers, Sorta Niemen Marcus Dip, Sausage Crescents, Corn Dip, Ooey Gooey Butter Cake Bars, Blazing Saddles Ranch Dip, and Velveeta with Hamburger and Sausage. Mama got everything but the Velveeta and Ashley just wanted the Velveeta and Swedish Meatballs. I’m going over early to help her set up and we’re making a melon boat together. What’s a Southern shower of any kind without a melon boat?!? Normally, we would be doing a punch of some kind, pimento and cheese sandwiches, chicken salad sandwiches, and petit fours, but since I’m only bring part of it, I’ll have to share those recipes in a post all about SHOWERS! And I’m sure we’ll have a shower in the upcoming months to warrant it since Lauren (my sister in law) is pregnant. I won’t be posting ALL these recipes today, but I will be posting about the Niemen Marcus Dip, Firecrackers, and the Meatballs. After all, I can’t give away all my secrets at once! 🙂 But don’t worry, they’ll all be coming your way soon enough! Plus, even though I didn’t make it, I’m going to post my very special and very favorite recipe for my Mamaw’s favorite punch!

Being a Southern woman, we’re used to doing the same thing for the parties and get togethers. Depending on the theme of course. For my mom’s housewarming party, appetizers were better. There was going to be a good bit of drinking and the people attending are big on football, so I thought that these recipe’s would give them ideas for their upcoming tailgating parties. I don’t know about ya’ll but the idea of football quickly approaching makes me giddy. I love the fall and I love football. In fact, I’m hosting my Bunco group this month and the theme will be tailgating. Anyway, I thought that these dips and appetizers would be a little new, a little different, yet not so different that no one wants to try it. If you’re from the South, or have ever been to any kind of Bridal or Baby Shower in the South, you know what to expect: fruit tray with yogurt dip, veggie tray with ranch dip, cocktail wienies with barbeque sauce, mini quiches, some sort of small sandwich that is usually on a croissant, a cheese ball, petit fours or cake, punch, and lemonade. Sometimes, you’ll see sausage balls or chocolate covered strawberries, occasionally a Mimosa or Bloody Mary, but pretty much, this is it! This is what being a good Southern hostess is about. How many little sandwiches and cocktail wienies you can get done before the shower without half of them being cold! This is what we’re about around these parts and this is how we do it!

tadalista 20 canada Swedish Meatballs:

2 bags of frozen, yes frozen, Swedish meatballs,

2 small bottles store brand steak sauce, you can use A-1 but I usually just use the store brand, if you use A-1 it may only take one bottle,

1 1/2 cups light brown sugar,

Put everything in the crockpot and turn it on low for 8 hours OR put everything in a large boiler with the top on, stirring occasionally, over medium heat for about two hours. I serve them by the bowl full but most folks would just stick a toothpick in them and call it a day! The next recipe is for something called Niemen Marcus dip… sorta… You see, I’ve seen pictures of this recipe for years, and for some reason I always thought it was made with broccoli and a dry ranch dressing mix. I went on a Bachelorette weekend and we did a small shower for the bride’s closest friends while we were there. I offered to make the dish, but I couldn’t get my phone to pull up the recipe. We all know how this story ends. I make it up, it turns out good, now I don’t know what to call it! So I’m stickin’ with Calah’s Niemen Marcus dip until something more creative comes to mind!

astelin lowest cost Calah’s Niemen Marcus dip:

2 heads of broccoli or one bag of broccoli florets,

2 cups shredded cheddar cheese,

1 bunch green onions,

3 oz. real bacon bits or 4 strips bacon, fried and crumbled,

1 cup slivered almonds,

2 1/2 cups good quality mayonnaise,

1 packet Hidden Valley Ranch Dressing Mix,

1 tsp. garlic salt.

Chop the broccoli florets finely, you don’t want the stalks. Chop up the green onion and mix with broccoli. Then mix in the cheese, bacon, almonds, Ranch, and garlic. Once all of that is mixed well, add the mayonnaise. Make sure it’s all evenly incorporated and refrigerate until time to serve! I serve with Ritz crackers.

neimen marcus dip 2 neimen marcus dip 3

Firecrackers have a million different names, one in particular that is right on the tip of my tongue, but I just can’t seem to remember it. It’s something like Redneck Crackers or Hillbilly Crack. I don’t know, all I know is that they are good and they are easy!! It’s only 5 ingredients, you don’t have to bake it, you only have to wash one dish. It makes a good bit; however, they will be gone before you know it! This is all you’ll need!

waklert online paypal Firecrackers:

1 box Saltine crackers,

1 1/3 cup canola oil,

1 pkg. Hidden Valley Ranch Dressing mix,

2 tsp. Crushed Red Pepper,

1 tsp. garlic salt.

Okay, are ya’ll ready for the easiest recipe ever?? Take the last four ingredients and mix them together in a small bowl. Put two sleeves of crackers in a gallon zip lock bag, two sleeves in another gallon zip lock bag. Now here’s the really, REALLY hard part… pour half the oil mixture in one bag, the other half goes in, you guessed it, the other bag. Then you shake both the bags up until the oil is coating all the crackers. Don’t shake it too much because you don’t want the crackers to crumble! Let it sit for about two or three hours, allowing all that oil to soak in. I know you think that there is no way all that oil is going to soak into those crackers. Well, you’re sadly mistaken! And when you taste these crackers in all their oily, spicy, ranchy goodness…. Sigh you’ll be in love! Some people use crushed red pepper flakes, but I couldn’t find them when I got ready to make these, so I just used crushed red pepper and it turned out really well. These are great at Christmas time when you have people coming over or when you want to give out homemade gifts. They’re so easy and cheap to make and all you would need is a little Chinese take out box or cookie tin with a bow to give these as an awesome happy for co-workers, kids teachers, or clients. If you’re from Brandon, Mississippi they sell the mixture for you to make these at Apple Annie’s and some other boutiques but this is much cheaper, especially if you’re making more than one batch!

firecrackers firecracker

My Mamaw was the classic Southern lady. She knew how to sew, arrange flowers, cook, and plan any kind of party from a wedding reception to a baby shower without batting an eye lash. Back when it was safe to live in Jackson, she lived off of Diane Drive, near McDowell Road. She worked at Busy Bee Florist for years and years and then at Lady Bug Florist until she retired. She made connections with everyone that came into the flower shop and ended up helping a lot of people plan their wedding receptions and showers. Over the years, she developed a lot of recipes for these situations and she was always looking through Bell’s Best cookbook, Southern Living magazine, and our church cookbook. Recently, I got her recipe box out and started trying to type some of them up. Her handwriting was awful so it was difficult and some of the recipes and magazine clippings dated back to the ’60s. In fact, I found a check stub of my Papaw’s from when he worked for the Pepsi company in 1965. I can’t remember how much it said he made that year to date, but it was dated in November and the amount was ridiculously small. Like maybe $8,000 and back then, they were living fairly comfortably on that. They owned a house with at least 2,000 square feet in a nice area of town and had my dad and a baby on the way. I know that I’m completely off topic, but it amazes me how so much back then is worth so little now. Anyway, whenever Mamaw threw a party, you could guarantee that there would be two things on the menu: Mexican Wedding Cookies and Bridal Punch. Now, I just recently found the recipe for the wedding cookies and like myself, she would play around with recipes until they suited her; therefore, I’m not giving ya’ll that recipe just yet. But, I will be giving ya’ll her famous Bridal Punch. It’s really easy and really delicious. It only takes a second to put together and just another second to disappear!!

prinivil cost without insurance Mamaw’s Bridal Punch:

2 2 liters of ginger ale, chilled,

2 2 liters of 7 UP, chilled,

1 gallon Lime Sherbet,

6 Lemons, sliced,

2 large cans pineapple juice, chilled

Mix juice and 7 UP, chill. When ready to serve, add sherbet and one bottle of ginger ale at a time. Add sliced lemons, sqeezing a couple into the mixture before serving.

Well, I sure hope these recipes help you for your next shower or gathering. I’m excited for tomorrow but for now, I need some sleep! I hope ya’ll will excuse the lack of pictures in this post! I just didn’t have time to make any really good ones! Ya’ll have a fabulous weekend!!

 

 

A Little Piece’a my Heart!

Hey ya’ll! We’ve had such a great and busy weekend of family time here at the Hall household! First things first, Bella’s birthday was Friday! That’s right, my little puppy turned one! And me, being the crazy dog lady that I am, made sure to make her homemade puppy treats! I also bought her one of those crazy, expensive, Kong toys too. But, it was worth it because I’ve been so busy lately I haven’t been able to spend enough time with her… this means she’s tearing EVERYTHING up… we have to send her to some more puppy training!! But, with this Kong toy she’s chewing it instead of the furniture!

bella chewing toy

Anyway, on Saturday the Mississippi Wildlife Extravaganza is where it was AT! My mom, dad, sister, two nephews, and myself, along with about 300 other people went to the Mississippi Wildlife Extravaganza to see Eva Shockey and to check out all the booths… We had such a blast! The boys were so excited to see Eva Shockey. For those of ya’ll who don’t know, Eva Shockey is Jim Shockey’s daughter. Jim and Eva are stars of the show Jim Shockey’s Hunting Adventure’s on the Outdoor Channel. What many of you may not know is that I love to hunt and so does most of my family… my mom and one of my sister’s don’t like it at all. Yes, I am an animal lover. But I also feel that wildlife management and conservation through hunting is essential. Plus, the adrenaline rush after a successful hunt is one of the best feelings in the world! And spending so much time, one on one with nature and the beauty of what God has given us, is right up there with it! Any who… we saw Eva Shockey and the boys couldn’t have been more excited to take a picture and get an autograph from such an awesome person and such a “hot chick” as they say!

Judd and Eva Jeffery and Eva

Now today dawned bright and early, we had a day full of activity and errands. We had my other sister Shay, her husband, their two kids, Melissa, her two kids, my mom, my dad, and me for supper tonight. My dad’s been working out of town all summer. He’s only been home for a few short visits since the beginning of May and this time we got him for a whole week before he has to go back. He’s leaving tomorrow for Texas, his home away from home, and his one request before he left was a big pot of red beans and rice. Red beans and rice is my daddy’s favorite meal! And my mom has been cooking this version of it for years! Not only is it delicious, it’s easy, and fairly cheap! Now, it’s been a long time since I made red beans and rice because I got sick a few months back when I ate a bunch of it at a restaurant that I won’t name. Everyone that was with me ate some too so I’m not sure that that is what made me sick, but it sure was all I could think of when I was rolling around in bed! So tonight is the first time since then, that I have eaten it, much less made it! And boy was it good!  There are a million ways to cook it though. Tonight, I made the quick version, with canned beans. We really like it better with dried beans though. I’ll put instructions for that below the recipe for tonight’s version.

What you really have to know for this version of red beans and rice is that it makes a ton. But if you’ve ever seen the movie Steel Magnolias (a Hall girl favorite) you know that it “freeze’s beautifully.” You also really need to know something that I’ve already told you at least once before… we’re meat eaters. We love it meaty, so we put a lot of different meats in it. You can cut back on anything you want. We also put a lot of beans in it. Especially this quick version. This is fairly simple to make and fairly cheap depending on the meat that you use. This is how we like it:

Red Beans and Rice, Hall style:

2 lbs. ground chuck or ground round,

2 pkgs. smoked sausage, (I like Country Pleasin’ original),

1 pkg. ground sausage,

3 cans dark red kidney beans,

1 can light red kidney beans,

1 can black beans,

1 can Ranch style beans,

1 can Ro-tel tomatoes,

1 medium onion,

3 cloves garlic,

Garlic powder, salt, and pepper to taste.

More onions and Hot Sauce used as garnish.

Brown the hamburger meat and drain. Brown the ground sausage and drain. Brown the smoked sausage and drain. You can do this separately, in the same skillet or in different skillets at the same time if you want, but I hate washing dishes and it doesn’t take a whole lot of extra time doing it separately in the same skillet. Plus, whatever extra time it takes to cook, you get back on the cleaning end from only having to wash one skillet! You don’t have to drain the meat if you don’t mind it being greasy; but, I highly recommend draining it for a couple reasons. One, you want the red beans to be less watery and more creamy. Second, the more grease you put in, the more grease you’re going to taste. While all that meat is browning though, you can chop up the onion and garlic. I slice the sausage while the hamburger meat is cooking and the onions while the ground sausage is cooking, then open the cans while the smoked sausage is cooking. Aren’t I such a multi-tasker?!? It’s such a special talent! 😉 Once all the cans are open, it’s time for me to bring out my trusty Dutch Oven again! You can use any kind of boiler that you want, you can also do this in the morning and leave it in the crockpot to cook all day. Now, I put all the contents of all the cans in the Dutch Oven, or boiler as it may be, and then put all the meat, onions, and garlic in there. Now add all the seasoning in there and allow it to simmer on the stove for about 30 minutes.

Red Beans uncooked red beans simmering

The picture on the left is before I cooked it and the picture on the right is about halfway through. I should have waited a little longer to take my picture; at the end of the post you’ll see a picture of all the food, and you’ll notice the red beans look much creamier and darker in color. That’s how it should look. You can eat it this way… everything is cooked so it won’t hurt. It just tastes better the longer it cooks! Once the red beans are done, make the rice according to the directions on the box. Serve the red beans over a bed of rice and humbly turn down all marriage proposals that come along with the deliciousness!

I mentioned earlier that there is another version of it that we like. That version is using dried beans. You can buy two bags of dry red beans on the pasta aisle. Put them in the crockpot, cover them in water, cut up an onion, and sprinkle in salt and garlic salt and turn them on low for about 8 hours. Check on the beans throughout the day if you can, the water needs to be covering them at all times or they will be too dry. If the water is low, add HOT water. DO NOT add cold water, the crock will be hot and the cold water will make it crack. Then add the meat and tomatoes and let it simmer for another 30 to 45 minutes. You don’t want to put the meat in uncooked. I mean, you can, but it makes the sausage a really weird texture and I just don’t like it. You only want the meat to be in there the last hour or so. You can add a beef bouillon cube to the beans if you want a little more flavor though. My mom adds a couple of bay leaves as well. This is the cheapest version! The bags of beans are cheaper than the cans. You can also try to half this recipe but I’ve never halved it so I don’t know if it will turn out right. We hardly had any left over; but, we had ten people! And I don’t know what cookbook she was reading, but if there’s one thing I’ve learned, you can almost always trust the lessons they taught you in Steel Magnolias. After all, all gay men love track lighting and all gay men are named Mark, Rick, or Steve. 😉

While all this was cooking, I made a delicious dip and an amazing dessert. The dip was super simple. But before I start I want to state for the record, I don’t get any kind of money for promoting anything on here, unfortunately… any brand of product I tell ya’ll about is a brand that I use on a regular basis or that I’ve just discovered and that I love. That being said, ya’ll should start paying me for promoting your products! 😉 Haha, I’m just kidding! But seriously, you should know about All Of Us- Old Plantation Soups and Dips. I bought some at the Extravaganza yesterday, made one of them at 5:30 and was washing the empty bowl out around 5:45. You can buy them at allofussoupdip.com The one I made tonight was Jalapeno Ranch Dip. But there are several that are delicious. All you have to do is buy a package of the mix, measure out a cup of sour cream, a cup of mayonnaise, and mix it all together. I thought it might be good to cream in a little softened cream cheese too, but I didn’t do it this time. Maybe next time. I served it with On the Border, Lightly Seasoned Cantina Tortilla Chips and Fritos. It would be good with Pretzels or crackers as well. It doesn’t look like it makes much in this picture, but that’s just because the bowl I used was so big.

Jalapeno Ranch Dip

But the dessert? Oh, the desert… I made Ooey, Gooey, Butter Cake Bars… They were so yummy and so easy. It’s kind of like a mix between sugar cookies and chess squares. And, it’s only 6 ingredients!

****UPDATED****

Ooey, Gooey, Butter Cake Bars:

1 box yellow cake mix, (I use Duncan Hines or Betty Crocker),

1 stick butter,

3 eggs,

1 8oz pkg. cream cheese, softened,

1 lb. confectioner’s sugar,

1 cup brown sugar,

1 tsp vanilla extract.

Preheat the oven to 350 degrees. Put the cake mix in a mixing bowl, melt the butter and pour it over the cake mix, add in one egg and mix it until it’s doughy. Line a deep cookie sheet with either wax paper or aluminum foil. Press the dough into each corner of the pan.

cake dough This is the consistency of the dough.

Now mix the rest of the eggs, cream cheese, confectioner’s sugar, brown sugar, and vanilla together until smooth.

cream cheese mixture

Pour over the dough and put into the oven for between 35 and 45 minutes. Lift the edges of the tin foil or wax paper from the cookie sheet, place on a flat surface, and let the bars cool. Once they’re cooled, cut them into squares and serve.

ooey gooey butter cake

These were delicious and are now all gone! So, for Bella’s birthday I made homemade dog treats. They were a big hit with the puppies! Bella even licked the spoon! They’re very easy to make and only take about 20 minutes from start to finish. This is all you’ll need.

Homemade Peanut Butter Puppy Treats:

1 cup peanut butter,

1 cup water,

2 tbsp. honey,

1 egg,

1 cup Old Fashioned Rolled Oats,

2 cups All Purpose flour.

Put the water, peanut butter, honey, and egg in a medium sauce pan over medium heat. Allow the ingredients to mix well, don’t allow the egg to cook! It’s probably better to mix the water, egg, and honey together first, then add the peanut butter.
peanut butter mixture

The peanut butter is hard to get fully incorporated, but that’s okay, just stir until all the lumps are gone. It’s going to look like tan water. Allow the mixture to come to a boil, remove from heat, add the oats and flour. Once it’s thick, place on a greased cookie sheet. I didn’t have one small enough, so I formed it into the length and thickness that I wanted it to be.

uncooked treats

Then I put it in a 350 degree oven for 15 minutes. Once they cool, cut them into small pieces. You can use a cookie cutter to make them look like bones or a cup to cut them into rounds. I just cut them into small squares.

puppy treats

Then as I was cleaning up, I let Ms. Bella have a little taste before they were all done! Her likes to lick spoons!

bella licking the sppon

When the treats had cooled, I stuffed a treat into each end of the Kong bone, and let her go to town! This can easily be adjusted for a people recipe as well. You can add brown sugar and granulated sugar, a little more flour, and have yourself some cookies! Or you can leave it like it is… It’s just not very sweet! 🙂 You can also add mashed up banana, pumpkin pie filling, mashed sweet potatoes, or even bacon to this for your pups! Pumpkin is supposed to be very good for dogs. I’ll have to add that next time!

Well, that’s it for tonight folks! Hope ya’ll enjoyed it! I know we sure did! This week is the week! I’m planning it and promising it to ya’ll now. I’m making my own SPAGHETTI SAUCE!! I’m also going to try to talk my mom into helping me make some pickles and jam. I hope I can fit it all in! I’m also going to try to fit in a viewing of Steel Magnolias and all of you should too. If you haven’t seen it, you don’t know what you’re missing. And if you have, you know why I can quote it in it’s entirety! But you have to watch the 1989 version and not the 2012 version. No offense to Queen Latifa but nobody can beat Julia Roberts, Dolly Parton, and Sally Field! Ya’ll have a great week and let me know how your meal turns out!

the spread 2

 

 

 

 

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