Thursday, January 18, 2018

A Cold Cold Day Makes for a SOUPER Day

Georgia Temperatures dipped into single digits today and the wind-chill factor dipped into the ‘minus’ category.  Perfect time for a big pot of soup.  I really don’t have recipe for soup... I just dump all my left-over veggies (black-eye peas, collard greens, rice, remnants of lasagna) into my crock pot, add in some frozen veggies (corn, lima beans), and open a few cans of veggies (green beans, Ro-tel tomatoes, green peas, carrots).

What is a bowl of hot soup without cornbread?  I decided to try my spin at Mexican Cornbread.  Here’s how I made mine.  Although I listed specific amounts, I really eyeballed the ingredients as I added them to the bowl.
  • 1/2 cup vegetable oil 
  • 1 tbsp granulated sugar 
  • 4 large eggs 
  • 1 (15 ounce) can cream-style corn 
  • ½ cup chopped Jalapeño Peppers 
  • 1 ½ cup shredded cheddar cheese 
  • 1 ½ cup all-purpose flour 
  • 1 ½ cup yellow cornmeal 
  • ½ teaspoon salt 
  • 4 teaspoons baking powder 
  1. Preheat oven to 350° F. Grease the baking pan, skillets, or whatever you are going to bake the bread in. 
  2. In a large bowl mix together the cornmeal, flour, sugar, salt, and baking powder. 
  3. Add the corn and eggs and blend well. 
  4. Fold in the cheddar cheese and the chopped Jalapeno peppers. 
  5. Pour or spoon batter into prepared pans. 
  6. Bake in preheated oven approximately 30 minutes or until a toothpick inserted into center of the bread comes out clean.

Saturday, December 30, 2017

I Love Cole Slaw

I love the Cole Slaw from KFC so I went in search of a recipe for a knock-off version.  I found and tried this version here:  I tried it and loved it!  The original ingredients include minced onions which I did not add... I’m not a raw onion lover. 
  • Sugar - 1/3 Cup
  • Mayonnaise - 1/2 Cup
  • Buttermilk, Well Shaken - 1/4 Cup
  • Whole Milk - 1/4 Cup
  • White Vinegar - 1 1/2 Tablespoons
  • Fresh Lemon Juice - 2 1/2 Tablespoons
  • Salt - 1/2 Teaspoon
  • Black Pepper - 1/8 Teaspoon
  • Cabbage, Finely Diced - 8 Cups (or 1-16 Ounce Bag Coleslaw)
  • Carrot, Shredded (Omit If You're Using Bagged Coleslaw Mix - 1/4 Cup
  1. In a large bowl, whisk together the first 8 ingredients until smooth and well combined. Add cabbage and carrot and mix until evenly coated.
  2. Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving.

Monday, July 3, 2017

My Favorite Lemon Cake Recipe

  • 2 sticks butter, room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, room temperature
  • 1 teaspoon pure vanilla extract

Lemon Sauce

  • 1/2 cup lemon juice
  • 1/2 cup granulated sugar

Lemon Glaze
  • 2 cups confectioners' sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice


  1. Preheat the oven to 350 degrees F. Grease and flour 3 9-inch cake pans. I always line the bottom of my pans with parchment paper. 
  2. Cream the butter and 2 cups granulated sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and bake for 22-25 minutes (depending on the variations of your stove). 

For the Sauce:

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely

For the glaze
  • Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth.
  • Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Lemon Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 8 tablespoons butter, softened
  • the zest from 1 lemon (just the yellow part not the white pith)
  • 1 tablespoon fresh-squeezed lemon juice
  • 4 cups confectioners’ sugar
  • coconut flakes and/or blueberries, for garnish, optional

  1. Beat cream cheese, butter together 3 minutes on medium speed until light and fluffy.
  2. Beat in zest and lemon juice. 
  3. Beat in confectioners’ sugar a cup at a time and continue beating on medium speed about 5 minutes until thick and fluffy. 
  4. Frost cake when completely cooled, store in refrigerator.

Saturday, December 31, 2016

My Favorite Macaroni & Cheese Recipe

4 cups milk
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sharp Cheddar cheese, shredded
16-oz. package elbow macaroni, cooked

Preheat oven to 400°.

Microwave milk at HIGH for 2 minutes.

Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

Whisk in salt and 3 cups shredded cheese until smooth; stir in pasta. Spoon mixture into a lightly greased baking dish and top with remaining cheese.

Bake at 400° for 20 minutes or until golden and bubbly.

Wednesday, November 23, 2016

Strawberry Cheesecake

My husband wanted a Strawberry Cheesecake for dessert for Thanksgiving so I just finished baking this recipe I found on I sure hope that it's good.  I'll have to add a picture of it tomorrow because I'm too tired to pull out the camera right now.  Gotta get some sleep after cleaning up the kitchen..

Strawberry Cheesecake

1 Pkg graham crackers processed in food processor (approx 1 1/4 cups)
1/4 cup granulated sugar
2 teaspoons cinnamon
1/3 cup butter, melted
20 oz frozen sweetened sliced strawberries, thawed and drained
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1/2 teaspoon vanilla extract
3 eggs
1 tablespoon water (optional)

Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.

Preheat oven to 300 degrees F.

Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.

Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.

Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce is too thick, stir in water.

Also on the Thanksgiving Menu:
Turkey (my husband bought one of those greaseless turkey fryers to cook the turkey in)
Cornbread Dressing
Macaroni & Cheese
Potato Salad
Collard Greens
Green Beans Casserole
Cranberry Sauce
Carrot Soufflé 
Beverages:  Water, Cokes, Sprite, Little Hugs (for the grands), Iced Tea
Strawberry Cheesecake
Old-Fashioned Pound Cake

Sunday, August 21, 2016

Food Processor Biscuits

For years I've tried to perfect homemade biscuits but was never able to get them to look or taste like the ones my mother made.  She has this big bowl that she keeps her self-rising flour in, makes a well in the center and puts a chunk of lard and milk in it to work it into a dough.  After her dough comes together, she kneads it a few times, then pinches the dough into little clumps, then rolls each one into balls, flattens them into discs, places them in a greased biscuit pan. After she has placed them all in the pan, she takes her hand and gives them another press down, places them in a 450 degre oven and bakes them.  During the last couple of minutes in the oven, she turns the oven to broil to brown them.

I love watching cooking shows on TV and YouTube and ran across a YouTube Video with instructions for making biscuits in a food processor.  I followed the instructions and loved the results.

Buttermilk Biscuits
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 6 tbsp of butter
  • 3/4 cup buttermilk

  1. Preheat oven to 425 degrees.
  2. Add dry ingredients to food processor and pulse 4-5 times to combine.
  3. Cut butter into pats and place on top of flour mixture in food processor. Pulse 5-6 times to incorporate. Do not over mix. 
  4. Add buttermilk and pulse just until dough forms... About 9-10 pulses... Do not over-mix. 
  5. Turn out onto lightly floured surface. Shape into a ball and roll to desired thickness. 
  6. I used my cookie cutter to cut out the biscuits then re-worked the remaining dough and made a bread stick. 
  7.  Place biscuits on a lightly greased pan (I use a parchment paper lined pan instead). 
I probably left my biscuits under the broiler a tad too long but I do like my biscuits brown.  They were still good and my husband loved them.

Update: The recipe above calls for buttermilk and I don't always have buttermilk in my fridge.  I decided to purchase a container of the powdered buttermilk and try it.  There is a definite difference in the final outcome.  I added 3 tablespoons of the buttermilk powder to the dry ingredients in the food processor and added 3/4 cups of water in step 4.  I think I will add a little less water the next time because my dough was a bit too sticky and I had to incorporate more flour than I wanted to.  When I finally got the dough to the consistency that I wanted.  I squeezed off clumps of dough (just like my mother does), rolled them into balls, patted them into discs and placed on a parchment paper lined cast iron pan.  

Again, I left the biscuits under the broiler a tad too long but they, other than that, they were tender, soft and delicious. I don't know whether the powdered buttermilk made the difference or not.  I'll have to give each method another try to see but, as I stated earlier, I will use less water when using the powdered buttermilk.  

Monday, May 9, 2016

Pizza Casserole

This is way too much food for hubby and me so we will have left-overs for days!!!  If our daughter and her family comes by, they are more than welcome to take some home ... Their daughters will probably love it.

I saw this recipe on the Southernplate website and had to give it a try.  It was simple, only took a few ingredients, and is very tasty.  Quicker than trying to make a pizza because I didn't have to deal with making pizza dough although making Pizza dough in my Zojirushi bread maker will be a project that I plan to tackle later this week.  Here's the Recipe:

Pizza Casserole

2 pounds ground beef, browned and drained (I used ground turkey)
1 box penne pasta
2 jars pizza sauce
1/2 an onion (add to the meat while browning)
1 tsp garlic powder*
2 cups mozzarella cheese (or more)
1 pack of slice pepperoni
Salt and pepper (to taste)

Prepare pasta according to package direction. Drain water and set aside.  Mix pasta, sauces, hamburger and 1 cup of the pepperoni together and put into a lightly greased 9" x 13" baking pan.

Put more pepperoni on top, if desired, or just stir it all in.

Cover with cheese cheese is melted and bake at 350F for 20 minutes or until cheese is melted and sauce is bubbling.