Lydia's Apron

2012-01-30T10:31:00.000-08:00

TOMATO-CHEESE SPREAD

1 ( 10 oz.) can diced tomatoes with green chilies, drained

1 cup mayonnaise

1 teaspoon Lea & Perrins

1/2 teaspoon garlic salt

2 ( 8 oz) blocks sharp Cheddar cheese, shredded

3/4 cup chopped pecans

1 ( 4 oz) jar chopped pimento, drained

1/3 cup chopped green onion.

In a large bowl, combine tomatoes, mayonnaise, Lea & Perrins and garlic salt. Stir in cheese, pecans, pimento and green onion.

Serve with crackers and vegetables, if desired. Great for ballgame gatherings. Enjoy!

2012-01-30T10:20:00.000-08:00

SPICY APPETIZER NUTS

2 tablespoons butter

1 tablespoon Lea & Perrins

1 1/2 teaspoon brown sugar

1 teaspoon ground red pepper

1/2 teaspoon chili powder

1/4 teaspoon curry powder

1 ( 10 oz.) can deluxe nuts

In a small bowl, mix all ingredients together except the nuts. Pour nuts int a resealable plastic bag. Pour spice mix into bag. Shake to coat.

Spray a 12-inch pizza pan with cooking spray, Spread mixture evenly on pan. Place pan in oven on lower

rack. Bake at 350 degrees for 15-20 minutes.

2012-01-30T10:07:00.000-08:00

HOT ARTICHOKE DIP

1 can ( 14 oz,) artichoke hearts, drained

4 tablespoons parmesan cheese, divided

2 oz. cream cheese

4 oz. fontina, cubed

1 clove garlic, pressed

1 tablespoon capers

dash of red pepper flakes

Heat oven to 350 degrees. Pulse artichokes, 2 T. parmesan cheese, and remaining ingredients in a food processor until artichokes are finely chopped.

Scrape mixture into a small baking dish and spread into an even layer. Top with remaining grated parmesan

cheese. Bake 25 to 30 minutes. Turn the broiler on and cook until the cheese is lightly brown.

Serve with tortilla chips.

Pumpkin Muffins with Praline Cream Cheese

2011-09-27T13:19:00.000-07:00

These muffins are the perfect treat for neighbors, teachers, or as a gift to a new mom!

The base for these muffins is a boxed pumpkin muffin mix. Pillsbury or Kroger brand available.

Pumpkin Muffins with Praline Cream Cheese

To prepare muffins:

1 box pumpkin bread mix

1/3 cup canola oil

1 cup milk

2 eggs

*1/2 can pumpkin (regular sized can)

Preheat oven to 400 degrees.

Spray a 12-cup muffin tin with Pam. In a medium bowl, mix all ingredients, except pumpkin, with spatula. Fold in pumpkin last. Fill muffin cups with batter.

Bake for 18-20 minutes.

*Save other half can of pumpkin for another batch later in the week!

To prepare praline cream cheese spread:

1- 8 oz package cream cheese, softened

1/2 cup brown sugar

Using mixer, combine cream cheese and brown sugar until smooth. Remove from oven and serve warm with praline cream cheese.

Send half a recipe to a neighbor, friend, or teacher!

Enjoy!

BUTTERMILK RANCH DRESSING

2011-08-25T18:17:00.000-07:00

Delicious buttermilk ranch dressing is a popular choice for both a salad dressing and a dipping sauce. Try this dressing over some crisp cold iceberg lettuce!

1 cup mayonnise

2/3 cup buttermilk

1/4 teaspoon white vinegar

1 teaspoon parsley

1/8 teaspoon dill

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 1/2 teaspoon dried chives

1/8 teaspoon black pepper

1/4 teaspoon seasoned salt

1/8 teaspoon dry mustard

Combine mayo and buttermilk. Whisk togeter until it is lump-free. Add in white vinegar.

Stir!!!! For best results, make ahead of time and store in the fridge.

Ceci's Biscuits

2011-07-23T16:21:00.001-07:00

The art of making biscuits from scratch is nearly gone. Many of us can remember our mothers or grandmothers making homemade biscuits, but may have never ventured out to actually make our own. Let's change that!

Our cousin in Columbus, Mississippi, Cherry Watkins Dunn, has been making delicious, easy, homemade biscuits for decades and recently shared the recipe with us. Try these soon! Our favorite way to eat these...split through the middle, buttered, and toasted..."biscuit toast!"

Ceci's Biscuit Recipe

2 1/2 cups self-rising flour, sifted

1/2 stick cold, unsalted butter

1 cup buttermilk

Place sifted flour in a bowl and add cold, sliced butter. Cut butter into flour with a pastry cutter.

Add buttermilk and stir until a soft dough forms. Do not over-stir.

Flour a cutting board or kitchen counter and turn out dough onto floured surface.

Knead gently for about 30 seconds, enough to shape.

Pat it out (do not roll) 1/2 inch thick onto board or counter. Using a 2-inch biscuit-cutter, cut out biscuits, and roll out any extra dough. Place on an ungreased cookie sheet.

Bake at 400 degrees for 10-12 minutes.

For "biscuit toast," slice biscuits horizontally, place a pat of butter on each half, and toast lightly.

Printable Recipe

Enjoy!!

Chess Squares

2011-06-24T18:44:00.001-07:00

These chess squares are nearly identical to Paula Deen's Ooey Gooey Butter Bars, but this particular recipe shown came from HERE.

Chess Squares pair nicely with regular brownies if you are asked to bring dessert!

Chess Squares

1 box yellow cake mix

3 eggs

8 oz cream cheese, softened

1 stick butter, melted

1 lb (4 cups) powdered sugar

Preheat oven to 300 degrees and spray a 9x13 dish with Pam. By hand, mix cake mix, 1 egg, and melted butter to a soft dough. Press evenly into bottom of pan.

With mixer, mix powdered sugar, softened cream cheese, and remaining two eggs until smooth, about 1-2 minutes. Pour mixture on top of crust.

Bake at 300 degrees for 40-50 minutes until top is golden brown. (I found the full 50 minutes was necessary...check often at end of bake time)

Allow to cool before cutting into squares for serving.

2011-05-18T17:17:00.000-07:00

BARBEQUE SAUCE

1/2 cup vinegar

1 cup water

4 tablespoons brown sugar

2 tablespoons prepared mustard

1 teaspoon black pepper

3 teaspoons salt

1/2 teaspoon cayenne pepper

1/4 cup fresh lemon juice

1 1/2 to 2 diced onions

1/4 cup canola oil

1 cup ketchup

4 tablespoons worcestershire sauce

Cook the first 10 ingredients, mixed, in a sauce pan. Simmer, uncovered, for about 20 minutes. Add the

last 2 ingredients, and bring to a boil. Turn off. Makes about 3 1/2 cups.

Use as a sauce for cooking chicken, pork chops, and ribs.

PASTA SALAD WITH TOMATOES, ZUCCHINI AND FETA

2011-04-10T11:43:00.000-07:00

This recipe is adapted from my favorite food blog, The Pioneer Woman. Warm weather seems to be here to stay. I found this delightful recipe for spring and summer on her blog. Great for lunches! Tomatoes are

coming in at the farmer's markets and zucchini are becoming plentiful. Enjoy!!

12 ounces, Farfelle ( bowtie) Pasta

2 tablespoons Extra Virgin Olive Oil

1 whole lemon ( or more to taste)

Salt

Freshly ground black pepper

2 whole zucchini, cut into small wedges, or diced

10 ounces grape tomatoes, halved lengthwise

1/3 cup minced fresh parsely

6 ounces crumbled Feta cheese

Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste. ( do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze

in a little more lemon/drizzle more olive oil if it needs more moisture.

Cover in plastic for at least a couple of hours. Pasta is best when chilled for a few hours before serving.

Note: Add shrimp or chicken if you need a little protein.

2011-03-13T15:58:00.000-07:00

POLISH CHEESECAKE

I have been searching for the perfect cheesecake recipe that is lower in calories than the cream cheese ones that I have made. A friend made this version for me and I immediately got her recipe and started making it for family and friends. Enjoy!!!

24 ounces ricotta cheese

1 cup sugar

1 teaspoon vanilla ( I used almond extract mainly because I love it!)

4 eggs

8 ounces sour cream ( I use light)

1/2 lemon....zest of (optional)

10 gingersnaps

1. Preheat over to 350 degrees

2. Generously butter a 9 inch spring form pan

3. Grind gingersnaps into fine crumbs and dust the bottom and sides of the pan with the crumbs.

4. Beat cheese. Add sugar. Beat until light and feathery.

5. Add the eggs, one at a time and beat well after each one.

6. Beat in vanilla ,(or almond) sour cream, and lemon zest

7. Pour into prepared pan and sprinkle the top with more gingersnap crumbs if desired.

8. Bake for 1 hour ( center should be firm)

9. When cake is done, turn off the heat and leave the in the oven for 40 minutes with the oven door closed.

10. Remove and let stand until cool. Refrigerate.

11. Top with fruit if desired. Remove sides of pan before serving.

Lemon Mini Tarts

2011-03-09T16:23:00.000-08:00

LEMON MINI TARTS

2 eggs yolks

3 tablespoons butter, melted

1/2 cup powdered sugar

2 tablespoons fresh squeezed lemon juice

1 tablespoon lemon peel

1 tablespoon sugar

24 mini frozen phyllo shells ( or use mini tartlets shells)

Fruit for topping ...either raspberries or blueberries)

1. Heat oven to 350 degrees. Whisk together egg yolks, butter, powdered sugar, lemon juice, lemon peel and sugar in a small bowl.

2. Spoon 1 teaspoon filling into each frozen phyllo shell. Bake about 13 to 15 minutes,or until center is set.

3. If desired, garnish with 1 raspberry or 1 blueberry.

Makes 12 servings. ( 2 tarts per serving)

Recipe adapted from Diabetic Cooking

M & M Cookies

2011-02-10T13:51:00.000-08:00

(Photo Courtesy of PlainChicken.blogspot.com)

Try these easy cookies that call for cake mix in the batter. You can substitute any color of M & M's to coordinate with a Holiday or special occasion.

M & M Cookies

1 (18.25 ounce) package yellow cake mix
1 tsp baking powder
2 eggs
1/2 cup vegetable oil
2 1/2 cups M&M or chocolate chips

Preheat oven to 350. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in M&Ms or chocolate chips. Drop by rounded spoonfuls onto cookie sheets. (I used a medium Pampered Chef cookie scoop)

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Recipe found at PlainChicken.blogspot.com and originally from allrecipes.com.

2011-01-04T13:17:00.000-08:00

With cold weather in the air, and dieting on everyone's mind, it is good time to explore new ways to make a hearty low-cal soup. I found this different vegetable soup on
the Today Show when featuring Michael Lomonaco, a famous New York chef. You can always change up the vegetables and include ones that your family like.

Winter Roasted Vegetable Soup

6 carrots, peeled and sliced
2 stalk celery, thinkly sliced
2 turnips, peeled and diced
1/2 pint Brussel spouts, cut in quarters
3 quarts vegetable broth
1 cup canned plum tomatoes, chopped
salt and pepper
1 cup parsley leaves
1 clove garlic
2 tablespoons olive oil
1/4 cup grated Parmesan chees
Toss vegetables with olive oil, salt and pepper. Roast in 375 degree oven for about 45 minutes.
In a soup pot, combine the vegetable broth and the plum tomatoes. Bring to a boil

Add parsley leaves, garlic, olive oil, and Parmesan cheese together. Put in blender or processor and puree. Set aside.

When veggies are roasted, remove and transfer to the hot vegetable broth mixture. Bring to a boil and then simmer for 30 minutes.
Divide soup among 4 to 6 bowls and serve with a drizzle of the parsley pesto.

Double Chocolate Mocha Trifle

2010-12-03T20:22:00.000-08:00

This scrumptious dessert looks complicated, but it is easy, feeds many folks, and makes a beautiful presentation. Try it the next time you are asked to bring dessert to a Holiday gathering!

Double Chocolate Mocha Trifle

Trifle bowl (cheap and easy to find at Walmart, BBB)

1 pkg brownie mix (plus ingredients to make brownies)

1 3/4 cups cold milk

2 pkgs (3.4 oz each) white chocolate instant pudding and pie filling ***can substitute vanilla if you can't find white chocolate

1/4 cup warm water

4 t. instant coffee granules

2 cups thawed frozen whipped topping

1 bag Heath English toffee bits (on baking aisle but sometimes not available at Walmart)

Bake brownies according to directions in a 9x13 dish. Cool completely. In a large bowl, whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping, mixing well. Cut brownies into 1-inch cubes (I spray pizza cutter with Pam to cut easily). Layer 1/3 of brownie cubes onto bottom of your trifle bowl. Top with 1/3 of pudding mixture, pressing lightly and smoothing with spatula. Then sprinkle a thin layer of Heath. Repeat layers two more times. Chill 30 minutes before serving.

Serves 12.

2010-11-11T15:59:00.000-08:00

With the Thanksgiving and Christmas holidays approaching, try this potato casserole for a special side dish. A good friend shared this with me and it
originally came from Southern Living years ago.

Holiday Potato Casserole

3 pounds potatoes, peeled and quartered
½ cup butter
2 – 3 ounce packages cream cheese softened
1 (4 ounces) shredded Cheddar cheese divided
1 (2 ounce) jar diced pimento drained
1 small green pepper, finely chopped
1 bunch green onions finely chopped (I don’t use a whole bunch. I use about 5)
½ cup Parmesan cheese
¼ cup milk
1 tsp salt

Cook potatoes in boiling water to cover 15 minutes or until tender. Drain and mash. Add butter and cream cheese. Beat at medium speed with an electric mixer till smooth. Stir in ½ cup Cheddar cheese and next 6 ingredients. Spoon into a lightly greased 11x7x1 ½ inch baking dish. Cover and chill if desired.

Remove casserole from refrigerator and let stand at room temperature for 30 minutes. Bake at 350° for 40 minutes or until thoroughly heated. Sprinkle with remaining Cheddar cheese and bake for 5 more minutes. (If you bake the casserole before chilling, the baking time will be less than 40 minutes.)

2010-10-06T19:34:00.001-07:00

Butterscotch Pumpkin Muffins

1 3/4 cups, flour, sifted

1/2 cup light brown sugar, firmly packed

1/2 cup sugar

1/2 t. ground ginger

1 t. cinnamon

1/8 t. ground cloves

1 t. baking soda

1/4 t. baking powder

1/4 t. salt

2 large eggs

1 cup canned pumpkin

1/2 cup melted butter

1 cup butterscotch chips

In a large bowl, mix flour, sugars, ginger, cinnamon, cloves, baking soda, baking powder, and salt. Create a well in the middle of the mixture. In another bowl, whisk together eggs, pumpkin, and butter. Stir in butterscotch chips and pecans and pour into the well of dry ingredients. Fold together just until dry ingredients are moistened. Do not overmix. Spoon batter evenly into greased muffin tins. Bake for 20 to 25 minutes for regular-sized muffins or 12-15 minutes for miniature muffins.

As an alternative for baking, choose festive fall paper baking cups, spraying the inside of the paper cups with Pam so they will peel off easily.

Pecan Pie Muffins

2010-09-20T11:48:00.000-07:00

Pecan Pie Muffins

This recipe came from a friend, is perfect for fall, and is a nice change from the traditional pecan pie.

1 cup packed brown sugar

1 cup chopped pecans

1/2 cup flour

2/3 cup butter, melted

2 eggs

Mix the brown sugar, pecans, and flour in a bowl. Whisk the butter and eggs in a bowl until blended. Pour the butter mixture into the brown sugar mixture and stir until just until moistened. Fill greased or paper-lined miniature muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or less. Serve warm. Makes 2 1/2 dozen mini muffins. You can also bake 5 giant muffins or about 9 regular muffins.

Healthy Carrot Zucchini Muffins

2010-08-15T14:51:00.000-07:00

Healthy Carrot-Zucchini Muffins

Ingredients:
1/4 cup canola oil
1/2 cup brown sugar
1 egg
3/4 cup applesauce
1 cup grated carrots
1 cup grated zucchini
1 cup all-purpose whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat over to 400 degrees. In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini. In another large bowl, whisk together
flours, baking powder, cinnamon, nutmeg, and salt. Fold dry ingredients into wet, until just mixed. Spoon batter to the very top of sprayed , paper-lined muffin cups and bake
18-20 minutes or until a toothpick comes out clean when inserted in a muffin.

Summer Pasta Salad

2010-07-28T18:58:00.000-07:00

Summer Pasta Salad

My daughter, Katie, shared this delicious pasta salad with our family recently. It is a perfect choice for picnics, potluck gatherings, or just to keep in the fridge for lunch!

Enjoy!

Summer Pasta Salad

1 box rotini noodles (tri-color is pretty)
1 small purple onion, chopped very fine
1 red bell pepper, chopped very fine
1 carton cherry tomatoes, each cut in half

Marinade: Whisk ingredients together
1 cup vegetable oil
1 cup distilled white vinegar
1 cup sugar
1 T. parsley
1 T. salt
1 T. pepper
1 T. Accent seasoning (on spice aisle at grocery)

Cook rotini according to directions. Do not overcook. Drain and rinse with cold water. Mix rotini with marinade and finely chopped onion, pepper, and halved tomatoes.

Strawberries Romanoff

2010-07-17T07:37:00.000-07:00

Strawberries Romanoff

Try this low-calorie easy dessert this summer.( I found it in a food blog called Kalynskitchen.com It makes 4 servings,recipe inspired by Strawberries Romanoff
at Le Parisien Restaurant)

1 pound fresh strawberries
1/2 cup sour cream (i use light sour cream, but never fat-free)
1 Tablespoon Splenda Brown Sugar Blend, or 2 Tablespoons brown sugar

Be sure to buy the reddest and ripest strawberries you can find for the best flavor. Rinse strawberries, then cut the big ones into fourths and smaller ones into halves. Put cut
strawberries into a medium-sized bowl.
In a small bowl,whisk together the sour cream and Splenda Brown Sugar Blend. Taste for sweetness. Gently combine sour cream mixture with cut strawberries, divide into
four small dishes, and serve.

Lemony Green Beans

2010-07-12T16:46:00.000-07:00

Lemony Green Beans

1 tsp. salt

1 lb. fresh green beans, both ends trimmed

One large lemon (lemon zest and lemon juice)

1 1/2 T olive oil

Salt and fresh ground black pepper to taste

Trim both ends of green beans. (I do this by taking a handful of beans, standing them up in my hand, then letting them fall down on to the cutting board, which lines up the ends. Then trim that end and repeat with the other end.)Fill a medium-sized saucepan half full with water, add salt, and bring to a boil. When water boils, add beans, reduce heat to a gentle simmer and cook beans about 5 minutes, or until they are barely tender-crisp.While beans cook, grate the zest and squeeze the juice from the lemon.

When beans are tender-crisp, drain into a colander placed in the sink. Return pan to stove and heat the olive oil. When the oil is hot, add the beans, pour over the lemon juice, season to taste with salt and fresh ground black pepper, and cook beans for about 1 minute, stirring a few times. (Cook beans just long enough to get them infused with lemon flavor.)

Put beans on serving platter, then sprinkle with lemon zest. Serve hot.

Grandmama's Pork Chops

2010-06-29T18:46:00.000-07:00

Baked Pork Chops

My grandmama served baked pork chops a lot in the summer. They pair well with all the wonderful vegtables of summer! Enjoy!!

1 package pork chops

Sauce: (Melt all together in a small saucepan)

5 Tablespoons butter

2 Tablespoons lemon juice

1 Tablespoon white vinegar

1/2 teaspoon Worchestershire sauce

Pinch of red pepper

Salt to taste

I like to brown my chops in a skillet on top of the stove. Put a little olive oil in the skillet. No seasonings. After browning, place desired amount of chops in a pyrex

glass dish. Pour melted sauce over them. Cover and bake at 300 degrees for an hour. Check...can go longer if need be.

Easy Salsa

2010-05-30T07:03:00.000-07:00

We love salsa...all kinds of salsa! I make my own, trying out new versions each time. We enjoy salsa on burritos, enchiladas, and our favortite way; just with tortilla chips.

Easy Salsa

1 can (28 ounce) whole tomatoes with juice (I use the "no salt added" tomatoes)
2 cans (10 ounce) Rotel ( diced tomatoes and chilies) You can use mild, original, or one of each.
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, cut and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro
1/2 whole lime (just the juice)

Combine the whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor.
Pulse until you get the desired consistency. I pulse about 10 or so times. Test seasoning, and adjust if needed.
Refrigerate salsa for an hour or more before serving. Serve with tortilla chips.

Taglierini Alla Chitarra

2010-05-12T06:18:00.000-07:00

My husband and I love Italian dishes! My daughter, Amanda., shared this wonderful and easy recipe with us recently. It has quickly become one of our
favorite meals. Great served with a simple salad and good baguette french bread.

Taglierini Alla Chitarra

¼ cup extra virgin olive oil

1 onion, sliced thinly

7 oz. Pancetta, cut into julienne strips

28 oz. can crushed tomatoes

¼ cup small fresh basil leaves, cut

ground pepper

3 oz. pecorino cheese

Pasta of your choice

Heat oil in saucepan over moderate heat, add the onion and pancetta and brown for 10 minutes. Add the tomatoes and simmer, covered, over very low heat for 1 hour. Just before removing sauce from heat, add the basil and a good pinch of pepper and the cheese. Serve over cooked pasta and sprinkle with cheese.

Potato Salad

2010-05-03T18:54:00.000-07:00

Potato Salad

Take this delicious potato salad to your next family gathering and you will see it disappear! This recipe came from a local barbeque restaurant in Little Rock where my daughter lives. It is sure to become a family favorite!

3 1/2 pounds red potatoes

1 t. garlic powder

1 t. black pepper

1 t. white pepper

1 t. dry Ranch dressing

1 t. salt

1/3 cup chives

1/2 cup green onions, chopped fine

1 cup bacon, cooked and crumbled into small pieces

2 cups sour cream

2 cups mayo

splash of white vinegar

Cut potatoes in half and cook til tender. Cool and cut into bite-sized pieces. Cook and crumble bacon and allow to cool. Mix all ingredients together in large bowl and refrigerate. Can make ahead to allow flavors to mingle. Enjoy!

Fruit Salsa

2010-03-07T18:16:00.001-08:00

This is another refreshing recipe for Spring

Fruit Salsa

FRUIT

2 Granny Smith apples-peeled and cored

2 Kiwi-peeled

1 pint strawberries

OTHER

Apple Jelly

One small orange

Cut all of the fruit up into small cubes and place in large bowl. Add two T of the apple jelly and the juice from one orange. Stir all ingredients together. Serve with cinnamon pita chips. (Stacy's cinnamon pita chips)

Key Lime Cake

2010-03-03T07:52:00.000-08:00

With Spring approaching, I like to lighten up on my desserts. Try this easy and fresh tasting recipe for key lime cake. It was given to me by my daughter's friend.

Key Lime Cake

1 box lemon cake mix

1 box (3.5 oz.) lemon pudding

1 cup water

1 cup oil

4 eggs

4 T lime juice

Glaze

2 cups powdered sugar

1/3 cup lime juice

Directions

Grease and flour bundt pan. Preheat oven to 325 degrees. Mix cake ingredients together and pour into bundt pan. Bake at 325 degrees for one hour. Let cake cool for 10 minutes. Mix glaze ingredients together. Prick cake with a fork and pour glaze over it.

Hot Corn Dip

2010-02-02T12:37:00.000-08:00

My daughter, Amanda shared this new appetizer with me. It would be good for any gathering.

Hot Corn Dip

12 ounces (1 1/2) blocks cream cheese

1 can white shoepeg corn, drained very well

1 can yellow corn, drained well

1/2 tsp. cumin

1/2 tsp. chili powder

Pinch of salt and pepper to taste

Mix on very low heat on stovetop until it bubbles. Serve warm with Fritos.

Shrimp Dip

2010-01-13T15:17:00.000-08:00

This recipe was given to me by my Aunt Jan Hodges from Denham Springs, LA. It is a family favorite! This dip would be a great appetizer to take to a Super Bowl party!

Shrimp Dip

2 cans shrimp, drained

16 oz. sour cream

1 to 2 bunches green onions

1 1/2 T. lemon juice

Salt/Pepper to taste

De-vein (if needed) the shrimp. Cut or mash into small pieces. Mix with the sour cream. Chop the green onions thoroughly and add to the mixture. Add the lemon juice, salt and pepper (to taste) to the mixture. Wait at least a couple of hours before serving. Great with crackers or chips!

Party Cocoons

2009-12-13T18:46:00.001-08:00

This recipe comes from my friend, Robin Coco. It is one of my favorite cookies to make during the holidays. They remind me of Christmas when i was growing up.

I love all the spices in this cookie.

Party Cocoons

2 sticks butter, softened

2 teaspoons vanilla

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground clove

1/2 cup sugar

2 cups sifted flour

2 cups chopped pecans

1/4 teaspoon allspice

1/4 teaspoon nutmeg

Combine butter, sugar, and vanilla. Sift flour, salt, and spices together. Add to butter mixture. Mix in the pecans. Roll into one

inch balls. Bake 300 degrees for 20 minutes. Do not brown. Let cool, and roll in powdered sugar. The beauty of these cookies

is that you can freeze them after rolling them in the powdered sugar. Thaw and serve!

Makes about 3-4 dozen.

Peanut Butter Temptations

2009-12-13T17:24:00.000-08:00

Grab a little helper for baking this cookie!

Peanut Butter Temptations

1/2 cup butter, softened completely

1/2 c. peanut butter

1/2 c. sugar

1/2 c. brown sugar

1 egg

1/2 t. vanilla

1 1/4 c. flour

3/4 t. baking soda

1/4 t. salt

48 Hershey kisses

Cream butter, peanut butter, and sugars. Add egg and vanilla. Beat until creamy. Stir in dry ingredients until blended. Shape dough into 1-inch balls and place on baking sheets.

Bake at 350 degrees for 6 minutes. Remove and press 1 chocolate kiss gently into center of cookie. Return to oven for an additional 1 minute. Allow to cool.

Yield: 4 dozen

**These are tricky to store...I place them all on a large platter and allow to completely cool, then cover loosely with Saran Wrap.

Cheese Wafers

2009-11-04T07:59:00.000-08:00

This is a picture of my mother in 1984 preparing for her family to arrive for a holiday meal. My children were always filled with anticipation of getting to Woodville and seeing what goodies their Nonie had prepared. She always had snacks prepared ahead of time to nibble on before the big meal.

This Cheese Wafer recipe was one of my mother's favorites. The recipe came from my great Aunt Amanda.

Cheese Wafers:

1 stick unsalted butter

1 glass jar Old English Cheese

1 1/2 cups sifted flour

1/2 teaspoon cayenne pepper (1 teaspoon for more zing!)

1/2 teaspoon salt

few shakes of Lea and Perrins(optional)

few shakes of Tabasco (optional)

Bag of pecan halves

Mix together all ingredients with hands or the mixer. Make a roll and wrap in wax paper.(I grease the paper a little, first). Put in refrigerator to chill. After it chills,(you can

leave in refrigerator for days, even freeze). Slice roll into thin slices. Bake in slow oven-- 10 to 12 minutes at 275 degrees. Watch very carefully! Halfway through baking time, place a pecan half

on each slice.

***This recipe can be doubled or tripled easily.

Squash Dressing

2009-11-04T07:45:00.000-08:00

Try this tasty side dish at your Thanksgiving table this year. This recipe was shared with me by Elizabeth Cossar.

Squash Dressing

2 cups squash--drained and mashed

1 box Jiffy Corn Muffin Mix--cooked and broken apart

2 eggs--beaten

1 can of Cream of Chicken soup

1 onion--chopped

1 bell pepper- -chopped (OPTIONAL)

1 stick butter or oleo

Saute' onion and pepper in butter. Mix rest with onion and peppers.

Cook 350* for 30 minutes. Serves 8.

2009-10-08T16:46:00.000-07:00

As I was organizing my old pictures recently, I came across this cute picture of my three children from many years ago. I have fond memories of them

"dressing up" for Halloween. Time seems to fly.....now they are all grown up and are starting their own families and traditions. A happy memory for me was

making seasonal cookies with them. We enjoyed making pumpkin cookies with orange icing. Try this recipe with your children or grandchildren and make a

"special memory".

Basic Sugar Cookie

1 cup butter, softened

2 cups sugar

2 eggs

2 teaspoons vanilla

4 cups regular flour (sift together the flour, baking powder and the salt)

2 teaspoons baking powder

1/2 teaspoon salt

Cream together the butter and sugar. Add eggs. Mix well. Add vanilla. Add mixed dry ingredients. Take mixture out of bowl and kneed the dough lightly.

Wrap dough in saran and put in refrigerator for an hour or more. When cooled, take dough out and roll out on a lightly floured surface. Roll dough about

1/2 inch thick. Use a cookie cutter to cut the dough into fun holiday shapes. Bake at 375 degrees on an ungreased cookie sheet for 7 to 8 minutes or

until lightly brown. Don't overcook. Cool on wire racks.

I am including 2 frostings...buttercream and another with thinner texture.

Buttercream Frosting:

1/2 cup crisco
1/2 cup butter
1 t. butter flavoring
1 t. vanilla flavoring
1/4 t. almond flavoring
4 cups confectioner's sugar
2 T. milk

Cream Crisco and butter. Add flavorings, then sugar one cup at a time. It will look chunky. Pour in milk and mix very well. Spread onto completely cooled cookies and let icing firm up before storing. Can freeze leftover frosting.

Thinner Frosting:

Sift powdered sugar...use as much as you need...about 1/2 box

White of 1 egg.

1/2 to 1 teaspoon vanillla

1 tablespoon milk

Desired food coloring

Mix well with a fork until you have the desired consistency. Adjust the sugar and milk to get the desired thickness. It does not need to be runny. Spread on cooled cookies

with a spreader. Let icing firm up before storing.

These cookies are wonderful and would be a crowd pleaser at your child's "Fall Harvest" parties at school, a pumpkin painting

party, football picnics, or a ladies' gathering.

Ham and Cheese Quiche

2009-10-06T13:13:00.000-07:00

My friend, Marie Beard, shared this Quiche recipe with me a few years ago.

We love Quiche and this is the best recipe! Quiche freezes beautifully,so often I'll

double the recipe and prepare two. Serve one as dinner or brunch, the other into the freezer for a back-up meal later. I serve my Ham and Cheese Quiche with fruit

and muffins, but a tossed salad and rolls is good also.

Ham and Cheese Quiche

1 nine inch deep dish pie shell

1 cup cubed ham ( i use Black Forest Ham because it is less salty...get the person at the Deli to cut your ham into a slice about a little less than 1/4 inch thick so

cutting into small cubes will be easier. Get 2 pieces if you are doubling the recipe)

1 cup shredded Swiss cheese

1/4 teaspoon dried basil

1/4 teaspoon salt (use less if you need to since the ham has salt)

1/4 teaspoon pepper

4 eggs, beaten

1 cup milk, (can use a mixture of half and half and milk for richness)

a sprinkle of dry mustard

Preheat over to 350 degrees.

Put piecrust in heated oven for 5 minutes. Take out, and sprinkle the cubed ham and cheese evenly on the bottom of the crust. Mix all other ingredients and pour

over the ham and cheese. Bake at 350 for 40 to 50 minutes. If you need longer, put tinfoil lightly over the top to keep crust from getting too brown.

ENJOY!

Old-Fashioned Pound Cake

2009-08-28T07:20:00.000-07:00

Old-Fashioned Pound Cake

This is a recipe given to me by Susan Shotts about 30 years ago. Our families have all enjoyed this special cake at holiday time or anytime during the year when family is gathered.

Old-Fashioned Pound Cake

1 cup butter, softened

1/2 cup shortening

3 cups sugar

5 eggs

3 cups all-purpose flour, sifted

1 teaspoon baking powder

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract

Cream butter and shortening. Gradually add sugar, beating until light. Add eggs one at a time, beating after each addition. Combine sifted flour and baking powder; add to creamed mixture, alternating with milk. Beat well after each addition. Stir in vanilla and almond extracts. Flour and grease a 10-inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until cake tests done. Cool in pan for 10 to 15 minutes, then remove from pan and cool completely.

This cake is good sliced plain, or the slices can be topped with cool whip and berries, or try hot fudge sauce for something different.

Come Back Sauce

2009-08-28T07:13:00.000-07:00

My friend, Susan Shotts, shared this recipe with me. She found it in the Southern Palate Cookbook by Robert St. John with Wyatt Waters artwork. This will keep well in the refrigerator. Serve with boiled shrimp or as a salad dressing over your favorite greens.

1 cup mayonnaise

1/2 cup ketchup

1/2 cup chili sauce

1/2 cup vegetable oil

1/2 cup yellow onion, grated

3 Tablespoons lemon juice

2 Tablespoons minced garlic

1 Tablespoon paprika

1 Tablespoon water

1 Tablespoon Lea and Perrins

1/2 teaspoon dry mustard

1 teaspoon salt

1 teaspoon pepper

Combine all ingredients in a food processor and mix well.

Pecan Pie Muffins

2009-08-28T07:03:00.000-07:00

Pecan Pie Muffins

This recipe came from a friend and is a nice change from the traditional pecan pie.

1 cup packed brown sugar

1 cup chopped pecans

1/2 cup flour

2/3 cup butter, melted

2 eggs

Basic Cornbread

2009-07-30T19:33:00.000-07:00

This recipe is from one of my oldest friends, Gail Temple Bowen. Gail and I met in Birmingham in 1970 when we were newlyweds. We enjoyed exploring new recipes together and to this day, share ideas in the kitchen.

Try this easy, old-fashioned cornbread in lieu of a store-bought mix and enjoy!

Basic Cornbread

1 egg
1 1/3 cups buttermilk
4 Tablespoons canola or vegetable oil, separated
Dash of pepper (optional)
1 1/2 cups corn meal (I prefer Jim Dandy)
1 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 425 degrees. Grease an 8 or 10-inch iron skillet with 2 tablespoons of oil and place in oven to heat. In bowl, combine egg, buttermilk, and other 2 tablespoons of oil. Add the dry ingredients; mix well. Pour mixture into the skillet when the oil is hot. Bake at 425 degrees for 20-25 minutes or until golden brown. Makes 4-6 servings.

**You can purchase the iron skillet pre-seasoned at Bed, Bath, and Beyond.

Frozen Strawberry Dessert

2009-07-30T19:18:00.000-07:00

This simple, refreshing dessert is a great end-of-the-summer treat for gatherings of your friends and family before the rush of fall activities.

Frozen Strawberry Dessert

1/2 gallon vanilla ice cream....softened

1 package thawed frozen strawberries

1- 8 oz. can crushed pineapple....drained

1 angel food cake

1- 12 oz carton Cool Whip

Pull cake apart into small pieces and mix together with softened ice cream in large bowl. Mix in pineapple and strawberries. Fold in cool whip. Spread into 9x13 casserole dish and freeze. For serving purposes, take dessert out of freezer at least 10 minutes before serving for easier cutting.

Baked Vidalia Onions

2009-07-30T18:48:00.000-07:00

Baked Vidalia Onions

As an adult, every time my family visited my mama and daddy in Woodville, we always had steak on Saturday nights. My daddy loved baked onions with his steak. This recipe is an updated version of a family favorite side from Tables of Content....the Birmingham Junior League.

4 large Vidalia onions

1/4 cup (1/2 stick) butter, cut into 4 Tablespoons

1 t. salt

1/4 teaspoon pepper

1 cup (4 oz) freshly shredded Parmesan cheese

Preheat the oven to 400 degrees. Peel the onions, leaving the root end intact. Cut each onion into eighths, cutting to but not through the root end. Arrange each onion on a lightly greased piece of foil. Press 1 tablespoon of the butter into the center of each onion and sprinkle evenly with the salt, pepper, and cheese. Enclose the onions with the foil and seal tightly. Arrange the foil-wrapped onions in a 9x13-inch baking dish and bake for 1 hour or until tender.

2009-07-08T21:19:00.001-07:00

Grandmama Massey's Coffee Cake

My grandmama always had a fresh coffee cake in her kitchen for us to enjoy. Sometimes she would make it

for company or for her "bereavement" dish. I have fond memories of her when I make this cake myself. It is a special

cake...try it for breakfast , brunch, or anytime!

2 sticks butter

2 cups sugar

2 eggs

1 cup sour cream

1/2 tea. vanilla

2 cups sifted cake flour ( i use Swanson's..put what you don't use in the freezer)

1 tea. baking powder

1/4 tea. salt

Mix all in mixer.

Topping:

1 cup pecans, chopped

1 tea. cinnamon

2 tea. sugar.

Pour batter in a bundt pan that has been greased and floured with "Baker's Joy".

Then, put the topping on. Take a knife and swirl it around so the topping mixture is

all through the batter. You can use more sugar and more cinnamon if you want.

Bake 350 degrees for 45 min.

2009-07-08T21:13:00.000-07:00

Lemonade Pie

My daughter, Katie, and

her good friend, Jordan, would get together in Jr. and High school and make this pie...just for themselves!!! They

loved it and was easy.

1 small can pink lemonade

1 can condensed milk

1 small cool whip, thawed

1/2 package Knox gelatin

Red food coloring

1 baked and cooled pie shell or 12 party shells or homemade graham cracker crust

Chill milk and leave lemonade in freezer. Add lemonade to milk, breaking up as you take from can. Add a small amount of red food coloring and stir. sprinkle 1/2 package gelatin over mixture and stir in. Fold in cool whip. Put in pie crust and return to refrigerator. Sets up fast so can be served soon.

2009-07-08T21:07:00.000-07:00

Shrimp Salad

This salad was so loved by my family, that it was on the buffet table at all our family holiday gatherings. Carol Bolen, my mother-in-law, shared this recipe with me many years ago. It remains our favorite! It is especially good for lunch or dinner on a hot summer day.

2-3 lbs cooked, chopped shrimp

salt and pepper to taste

2 hardboiled eggs, chopped pepper relish or chopped pickle (to taste)

1-2 t. each of celery seed, dill, and tarragon (I usually use only 1 t. of each)

mayo...about 1/2 cup

Mix all together. Add more mayo if desired.

Serve cold on a bed of lettuce with sliced tomatoes and sliced avocados.

Also, it is good as a filling for a stuffed tomato. Serve crackers of your choice on the side.

Favorite Banana Bread

2009-06-15T20:15:00.001-07:00

Favorite Banana Bread

Need a "happie" to take a new neighbor or a yummy breakfast item for a ladies' group? Try this wonderful banana bread taken from Tables of Content out of Birmingham.

Makes 2 (9-inch) loaves

1 1/2 cups whole wheat flour (regular is fine also)

1 t. baking soda

1/2 t. salt

1 c. sugar

1/2 c. (1 stick) butter, softened

1 c. mashed very ripe bananas (about 3 or 4 bananas)

1/2 c. sour cream

2 eggs

1 t. vanilla extract

1 t. ground cinnamon

1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Mix the flour, baking soda, and salt together. Beat the sugar and butter in a mixing bowl at medium speed until blended, scraping the bowl occasionally. Stir in the bananas, sour cream, eggs, vanilla, and cinnamon. Add the flour mixture gradually, beating constantly just until blended. Stir in the pecans.

Spoon the batter into 2 greased and floured 5x9-inch loaf pans and bake for 50 to 60 minutes or until the tops are brown and the loaves test done. Cool in the pans on a wire rack for 10 minutes. Remove the loaves from the pans and cool completely on the wire rack.

Party Chicken

2009-06-15T19:56:00.000-07:00

Party Chicken

This recipe has been one of our family favorites for years. When my children were teenagers, it was a staple in our weeknight menus, and to this day, they look forward to party chicken when they visit my home. Party chicken is classic comfort food.

6 boneless, skinless chicken breasts

1 pkg bacon

1 jar Armour dried beef

1 family sized cream of mushroom soup

16 oz. sour cream (not fat-free)

white rice

Cut chicken breasts in half lengthwise. Wrap each half breast with one piece of bacon. In a separate bowl, mix together mushroom soup and sour cream. Spray a 9 x 13 glass dish with Pam and arrange dried beef to cover bottom of dish. Place each bacon-wrapped piece of chicken on top of dried beef. Pour soup mixture over chicken. Cover and bake at 275 degrees for 3 hours. Uncover the last 30 minutes or so.

Cook white rice according to directions and serve chicken and gravy from baking over white rice.

Add yeast rolls and green beans for a perfect comfort meal for your family.