Crown sugar cookies

Salisbury Steak

1 lb. ground beef
1 egg
1 sm. onion, chopped
1/2 c. milk
1 c. cornflakes-  (I use cornflake crumbs)

1/2 can creamy corn
1 tsp. salt
Dash of pepper
Flour
Veg oil.
1 can cream of mushroom soup

Combine meat, egg, onion, milk, corn flakes, creamy corn, salt, and pepper. Form into 6 patties. Roll in flour; brown in fat. Place in baking pan; cover with mushroom soup. Bake at 350 degrees for 45 minutes.

Italian Cream Cake

• FOR THE CAKE:
• 1 stick Butter
• 1 cup Vegetable Oil
• 1 cup Sugar
• 5 whole Eggs (separated)
• 3 teaspoons Vanilla
• 1 cup Coconut
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Buttermilk
• _____
• FOR FROSTING:
• 2 packages (8 Oz) Cream Cheese
• 1 stick Butter
• 2 teaspoons Vanilla
• 1 package 2 Lb Powdered Sugar
• 1 cup Chopped Walnuts
• 1 cup Sweetened, Flaked Coconut

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
Beat egg whites until stiff. Set aside.

Cake:
In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.

In a separate bowl, mix flour, baking soda, and baking powder.
Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.

Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.
Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

Frosting:
In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.

Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.

Deviled eggs!!

Just for lunch!

Just lunch!!  My favorite!

Wassail

INGREDIENTS:1 can (1 qt 14 ounce size) pineapple juice
1 quart orange juice
1/2 cup lemon juice
5 tea bags
2 cups sugar
2 teaspoons whole cloves
3 cinnamon sticks

PREPARATION:

Combine fruit juices. Steep tea in 2 1/2 qts boiling water for 5-10 minutes. Remove tea bags.

In sauce pan combine remaining ingredients with 1 qt cold water - bring to a boil and boil 3 minutes. Strain. Just before serving combine juices, tea and spiced water and bring to a boil.

Quiche

I am up very early this morning... baking quiche for my little one.. She loves cheese quiche.  I have tried several different school lunches but her favorite is cheese quiche.. So being the sweet Mommy I am .. I am up baking!!

Bread, bread and more bread pictures!

I call this "Turkey leg loaf" LOL

No bake Chocolate Oatmeal Cookies

1 stick butter

2 cups sugar

1/2 cup milk

4 T. Cocoa

1 teaspoon vanilla

1 tablespoon creamy peanut butter

3 c. old fashioned oatmeal

Melt stick of butter.  Add sugar, cocoa, vanilla & milk to butter.  Let mixture strike a boil.  Boil for 1 1/2 minute, while stirring.  Remove from heat.  Add 1 teaspoon peanut butter and stir.  Add oats immediately.  Drop by teaspoons on waxed paper to cool.

Pineapple Cheese Ball

2 (8 oz. ) pkgs. cream cheese - room temp.
1 (8 oz.) can crushed pineapple, drained
Chopped green onions
Chopped pecans

Blend together cream cheese and crushed pineapple.  Mix green onions and pecans to taste.  Refrigerate an form into ball.  Roll in chopped pecans.

Baking yeast bread

This was my first experience making/ baking yeast bread..  A friend shared a great recipe and I had to try it!

• 3 cups of white or whole wheat flour, or 1-1/2 cups of each (plus a little extra flour for kneading)
• 1 teaspoon salt
• 1 packet, or about 2 teaspoons yeast
• 1 tablespoon sugar or brown sugar or honey
• 2 tablespoons oil
• 1 cup warm water (not hot, just warm)

When you need a recipe to practice making bread with, this is the one to turn to. First you need a big bowl. If you don’t have a big bowl, then a large pot will work just as well. Measure the flour into the bowl (or pot). White flour is easier to use to make your first batch of dough. Whole Wheat flour makes a simple variation though, when you decide to branch out a little. Make sure your flour measurements are level with the top of the measuring cup. Don’t pack the flour down into the cup. Just scoop it in lightly, and even off the top of it with your finger by brushing off the excess. After you put your flour into the bowl, add the salt, sugar and yeast. One of the packets of yeast from the store will work just fine. If you have a jar or bag of yeast, then use about 2 teaspoons of it. Using your hands or a spoon or fork, stir the yeast, salt, sugar and flour all together. These are the dry ingredients. They are called dry ingredients because they aren’t wet or sticky. They are dry and light. Now measure in your oil. Add a cup of warm water. Do not use hot tap water. Hot tap water is too hot and will kill the yeast. Use warm tap water instead. Warm enough to feel warm to your finger, but not warm enough to scald you. Try to measure the water accurately.
Stir the dough with a fork or spoon until it gets sticky and stiff. Next look at your hands, are they clean? If not then wash them. Remove any rings or watches you may have on and put them in a safe place. Dig into the dough with your clean hands. It will be gooey, and warm. Work the dough with your hands, right there in the bowl. Scrape the dough off of your fingers as necessary and try to get the dough to all work together into a nice ball. If it is too sticky then add more flour. You may need to add up to 1/2 cup more flour, or even more sometimes. If it is too dry, then add a little bit of water at a time, to get it right. Usually a teaspoon of water at a time, is a good way to go. Mix and mash; Mix and mash. When you get a ball of dough, turn the dough out onto your counter or kitchen table. Scatter a bit of flour about the dough, and around the counter. Knead the dough. Press it, fold it, stretch it, turn it. Keep kneading the dough for a full 5 minutes by the clock. Set the timer if need be. Kneading makes the dough soft and fluffy. Be sure to knead it enough.
Then let the dough sit on the counter for a few minutes while you wash out the bowl you used to mix it in. Dry the bowl and pour a little bit of oil into it. A spoonful (teaspoon or tablespoon) will be just enough. Place the ball of dough into the clean bowl, on top of the oil. Roll the dough around in the oil, to coat it evenly. Place the dough in a warm spot, or on the counter near the stove. Cover the top of the bowl with plastic wrap or a tea towel. Allow the dough to sit and rise. It may take the dough up to 2 hours to rise. You will want it to double in size. Be patient and give the dough enough time to get as big as it can. Sometimes this happens in as quickly as an hour, but usually it takes longer, especially if the kitchen is cold.
When it is well risen, punch the dough down. Put your fist into the dough and smash down to force all the air out of it. Knead the dough again. This time, just knead it for a minute or so. Long enough to get all the air out of it. Let the dough rest for a minute or two while you oil or grease a loaf pan. A large loaf pan either 9″ by 5″ or 8½” by 4½” is the perfect size. If you don’t have a loaf pan, then use a casserole pan, or a round cake pan. The dough doesn’t know what shape it is supposed to be. You have to give it shape. Round bread is sometimes easier to make as a first loaf, so if you don’t have a bread pan, use what ever you do have. Just make sure to grease the pan well. Coax the dough into the shape of the pan you are going to bake it in. Cover it with a dish towel or plastic wrap again. Set it aside and let it rise for about an hour to an hour and a half. It should double in bulk again. After it has risen enough, it is time to bake it. Set the oven to 350° or 375°. Place the bread into the oven. You do not need to preheat the oven. Let the bread bake for 30 to 40 minutes. When it is done the top will be golden brown. It will be well risen, and crusty. Carefully turn the hot bread out of the pan and onto a dishtowel on the counter. Be careful not to burn yourself. Thump the bottom with your finger. If it sounds hollow then it is done. If it doesn’t sound hollow, then put it back into the pan and bake it some more. Allow the bread to cool down for a few minutes before slicing it.
When you slice it be sure to use a serrated (bumpy) edged knife. Saw back and forth across the bread like you are sawing a log. Do not press too hard, just saw gently. When you get your first slice of bread, spread a little margarine or jam on it and take a bite. Succumb to the pleasure which only a bite of your own homemade bread can create. Grin decadently and plan your next loaf.
Or, if this loaf of bread fails, check the recipe and try again. Keep trying until you are satisfied with your results. I didn’t make it perfectly the first time; I made bricks. Big heavy, chewy, undercooked bricks. It takes practice to get the hang of it, so don’t give up. Just keep at it, and before you know it, you will be very pleased with what a little flour and yeast can make up for less than twenty-five cents.
Ready to give another frugal bread recipe a try? How about making your very own cornmeal tortillas. It’s easier than you think.

 

Tomato Cobbler

Oil or butter for the baking dish
3 lbs. ripe tomatoes (about 8 medium) cored and cut into big chunks
1 tbsp/ cornstarch
salt and freshly ground pepper to taste
1 cup all-purpose flour, plus more if needed
1 cup cornmeal
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
4 tbsp. (1 1/2 stick) butter, cut into large pieces and refrigerated until very cold
1 egg beaten
1/4 cup low-fat buttermilk, plus more if needed


Grease a square baking dish or a deep pie plate with the butter or oil.  Preheat the oven to 375 degrees.
Put the tomato chunks in a large bowl and sprinkle with the cornstarch and some salt and pepper.  Toss gently to combine. 
Put the flour, cornmeal, baking powder and baking soda in a food processor along with the teaspoon of salt.  Add the butter and pulse a few times until the mixture looks like coarse bread crumbs.  Add the egg and buttermilk and pulse a few more times more, until the mixture come together into a ball.  If the mixture doesn't come together, add a spoonful or two of flour.  If the mixture is too dry, add a dew drops of buttermilk.
Gently toss the tomato mixture again and spread it in the bottom of the prepared baking dish.  Drop spoonfuls of the batter on top and smooth a bit with a knife.  Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.  Bake for 45-50 minutes, until golden on top and bubbly underneath.  Cool to just barely warm or room temperature.  To serve, scoop servings out with a large spoon.
Makes 9 servings, about 3/4 cup each.

Evening with Paula

Personally Paula with Paula Deen and family Tunica, MS

One of my dreams came true, a notch off the bucket list!  I finally met my cooking idol!
Sat. June 11th Tunica, MS!  My friend Stephanie and I made our way down to Tunica.  We had no idea where our seats would be since we were picking the tickets up from my Mother-in-law. (Thanks Mother-in-law) We pick up the tickets get a little beverage and head in!  The guy takes our tickets and says "you are in A, follow me"... we follow, we follow... he takes us to the front row!  We were right there!  I started shaking a little bit and realized I needed to go tinkle!  The guy beside me was so sweet, he said "Girl, you better go now.. You know if you leave when she comes out, she will call you out!"  I ran to the bathroom and back.. Perfect timing.... I noticed some people coming in and sat down beside us right before the show started but didn't know who they were... That is until Paula introduced them!  Her niece, sister-in-love, her brother Bubba, publicist Mr .Barry Weiner (giggle), her hairstylist Jaime Cribbs, and her makeup artist Courtney Fix DeCrenza! And of course her bodyguard Hollis was right there watching her every move! And of course her sweet husband Michael Groover came out with her!  He was sitting right in front of us on the stage!
I have never been so happy & so quiet in all my life!  I wanted to just reach out and touch her.. but I didn't! LOL  She talked and talked.. and I was hanging on every word!  She would interact with the audience.  She told us several stories about her family, publicist & her life.....  She was so warm, it felt like we had known each other for years..  She started telling how she met Liza Minnelli.. Liza taught Paula how to take a great picture... so Paula was telling us all about it... Liza told her to always have the camera above you.. I was shaking my head and agreeing.. I always do that! It really helps us girls that have the double chin.. So Paula looked at me and said "you do that too?" and I told her all about it! She talked to me!! yeah!  It was awesome!! I was incredibly excited and very starstruck.. kinda like a deer in the headlights!

This is when she hugged a guy and her hair clip came out... She put it on this bald guys head... Hilarious!

Paula was amazing.. She is so down to earth and a true southern belle!  I was in heaven just sitting there listening to her!

Someone screamed out Paula is a MILF... So she brings this guy on stage to explain to her what a MILF is... LOL She had no idea! 

She had no idea!!!

She told us she has started a clothing line that will be in stores soon... Like wal-mart & Target... and she made a point to say it wouldn't be clothing for size 4 skinny mini's!!

Paula and her family were precious!  I felt like we were in her living room hanging out! She made us feel at home!  I love that about her!  She was so sweet!  After the show was over everyone rushed up to the front of the stage, and he body guard said "no pictures with paula and no autographs"  ... earlier someone asked her to sign a cookbook and she told us she wouldn't be able to sign anything tonight because if she signed one she would have to sign them all... So her bodyguard was right there beside her... Michael was standing right in front of me, I asked him if I could get a picture with him and he said "Sure"!  What a nice man!! 

He just wrapped his hand around my neck and just squeezed me! He smells really good too! It was awesome!

Afterwards Steph and I decide to play the slots a little bit.... We ran into one of her friends that told us Paula was in the high rollers slots.. So we casually go over there.. I told Steph, lets just sit down and play.... Of course we see her in the middle with Hollis and another bodyguard.. She had several! Steph and I are just having fun... We are playing on a $5 machine and ordered drinks.. Stephanie wanted to take a picture of me so she took the picture and right then Hollis popped up beside me and said "Please don't take any pictures of her".... Stephanie says "Of Candy??" Hollis says "No, please don't take any pictures of Paula gambling".... Stephanie shows him the picture and he was really nice ...

We all started talking and then another one of her bodyguards said I needed to cash out of the machine and go to this other machine and play 9 & 1... I would win more... Got up went over there and I won like $100!!  He was right!!  We talked to him for a while then Paula said lets go and they had to leave!

It was so much fun!!! 

Watermelon Martini

My dear friend Mary Ann brought me a beautiful watermelon from Ark. and the little sucker rolled right off the counter....

Luckily I was right there and picked the little guy up.... Just cracked and I was able to save a lot of the watermelon...  I decided to make a watermelon martini!        

Hush-puppies

1/3 cup minced onion
11/2 cups all purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 1/2 teaspoons salt, plus more for sprinkling
1 1/2 teaspoons sugar
2 teaspoons onion powder
1 large egg
1 cup whole milk
Vegetable oil, for frying

Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl.  Whisk the egg and milk in another bowl.  Whisk the egg misture into the flour mixture until smooth.  Cover and chill 30 minutes.
Heat 2 inches vegetable oil in a large pot over medium heat until a deep fry thermometer registers 350 degrees. Working in batches, carefully drop heaping tablespoons of batter into the hot oil.  Fry, stirring occasionally,until golden brown about 8 minutes per batch (return the oil to 350 degrees between batches)  Transfer to a paper towel lined baking sheet using a slotted spoon.  Sprinkle with salt.  Let rest a few minutes before serving.

Oatmeal Cookies

Fantastic & easy oatmeal cookie recipe...  I made these last night, sorry no pictures... We ate every cookie, they were so delicious!!!  I will post pictures after we make another batch today!

1 cup self rising flour
1/2 cup sugar
3/4 cup packed dark brown sugar
1/4 tsp. salt
1 stick butter-softened
1 egg
1/4 tsp. vanilla
1 cup oats

Mix first 4 ingredients together, add butter, egg and vanilla: beat well.  Stir in oats.  Form into balls, place on ungreased cookie sheet.  Bake at 375 degrees for 10-12 minutes. 

Mother's Day brunch for my Mom!

Spinach Cheese Quiche



Before....

Baked...

Quiche!

 This is just a simple Quiche.. No recipe here!  I just used 4 eggs, a little milk, handful of Colby jack, handful or mozzarella cheese, two handfuls spinach, 1/2 container chopped ham, garlic salt & pepper..
I just throw everything together in a bowl, mix... Pour into a refrigerated pie crust.  Bake at 400 degrees for 30-40 min.

Wrapped Chicken

I have searched for this recipe online.. just to see if there is anything like this already out there.  I found several recipes under "wrapped chicken" and "party chicken" ... None of them exactly like my recipe.. variations and they only cooked for 45 minutes - 1 hour.  My chicken cooks 3 hours @ 300 degrees.

Just a little note about this recipe.. It is one of my favorite recipes.  When my husband and I started dating.. actually our second date.. I invited him over for dinner.  I made Wrapped Chicken, wild rice, creamy southern corn, green beans with Sister Shubert rolls.  I have to say he seemed very surprised when we started eating that night.  :)  Later on he told me he just assumed I would make something simple and he was shocked!  A good shocked.. It was love at first bite! LOL


Wrapped Chicken
1 jar Dried Beef
3 chicken breast -without bone, without skin- washed
6 slices thick smoked bacon
8 oz sour cream
1 can cream of mushroom soup
*toothpicks*  (don't use colored toothpicks! My Mom made that terrible mistake one evening.. having some friends over for dinner .. she served the blue/pink/purple chicken... It was tasty but looked like Easter Chicken instead of Wrapped Chicken)

In a 13x9 Pyrex dish , evenly place all the dried beef.  Bake @ 300 degrees for 8 min.  Remove and set aside.  Cut chicken breast in half, wrap each chicken piece in bacon and use 2 toothpicks to keep bacon in place.  Salt and pepper both sides of chicken.   Place wrapped chicken on top of the dried beef.  Mix sour cream and cream of mushroom soup and place on top of the chicken.  Cover dish with aluminum foil.  Bake @ 300 degrees for 3 hours.

Chicken wrapped with bacon on top of the dried beef, before I covered with the sour cream/ soup mixture.