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Sunday, July 28, 2013

I Can't Believe It's Not Potato Salad!

Prep: 25 minutes
Cook: 10 minutes
Chill: Several hours 


1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer
1/4 tsp. salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley, plus more, for optional garnish
Optional garnish: paprika


Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water.

Put 2 cups of the cauliflower in a blender or food processor. (Set aside the bowl of remaining cauliflower.) To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. 

Source: Pampered Chief Recipes

Monday, July 8, 2013

7 Up Biscuits


4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter


Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees.

Source: Gabriele Lanham SOUTHERN RECIPES

Pumpkin Crunch Cake


Crunch Topping:

3    Cups of Walnuts finely chopped
3    Cups of Vanilla Wafers (about 75 cookies)
3    Cups of Brown Sugar
12  Oz. of Butter

Pumpkin Crunch Cake:

1 1/4 Cup of Sugar
6 Oz. of Softened Butter
1 16 oz. can of Solid Pack Pumpkin (not pumpkin pie mix)
2 1/2 Cups of Flour
1/2 Cup of Greek Yogurt
1 Tablespoon of Pure Vanilla
1 Tablespoon of Pumpkin Pie Spice
2 1/4 Teaspoons of Baking Powder
3/4 Teaspoons of Baking Soda
1/2 Teaspoon of Salt
4 Large Eggs

Cream Cheese Frosting:

16 Oz. of Cream Cheese
8 Oz. of Marscarpone (or Cream Cheese)*
8 Oz. of Softened Butter
2 Cups of Confectioners Sugar
1 Tablespoon of Pure Vanilla


Crunch Topping:

1. Melt Butter
2. In a food processor pulse cookies to a fine crumb.
3. Then Pulse Walnuts to a fine chop.
4. Add in Brown Sugar and Mix Well.
5. Add in Melted Butter and Blend Together.
6. Divide Mixture into 4 coated cake pans (One Very Full Cup Per Pan) Pressing into Bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
7. Set pans aside and began cake.
8. Pre-heat oven to 350 degrees.

Pumpkin Cake:

1. In your mixer cream sugar and butter for about 5 minutes until light and fluffy, scrapping down the bowl frequently.
2. Add in Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
3. Add in the eggs, one at a time just until blended.
4. Divide batter equally into your 4 prepared cake pans, smooth it out and make it even as possible in the pan.
5. Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the same amount of time as the cakes.
6. Bake in a 350 degree oven for about 25-30 minutes or until a toothpick is inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans.
7. Allow pans to cool about 10 minutes, then turn them onto a wire rack  and allow to completely cool.
8. Break up the extra Crunch Mix to very small bits to use to decorate the cake with.
9. While your Cakes are baking prepare a Cream Cheese Frosting.

Cream Cheese Frosting:

1. Whip the Cream Cheese, mascarpone,  and butter until very smooth and creamy.
2. Slowly add in the 10X sugar while mixer is on low setting.
3. Add in Vanilla and mix well. Set aside until needed.


1. After your cake is completely cooled (you can refrigerate for a few hours) begin frosting the layers and putting the cake together.
2. When you have assembled all of the layers with some frosting between them, start to spread the remaining frosting on the sides and the top.
3. When finished Frosting, coat sides and top with your extra Crunch Mixture*.


*You can substitute Cream Cheese for the Mascarpone, I don't always have it on hand. You may want to increase the butter a bit cutting that amount from the Cream Cheese. If you have a favorite Cream Cheese Frosting recipe, use that! *Feel free to eliminate the extra frosting on the sides of the cake and the additional crunch frosting on the sides, the original cake was served simply with only Whipped Cream between the layers. ****If your cake sticks to the bottom of the pan, place it on a burner of your stove for about 15 seconds, the heat will release the cake from the pan. This process works for all cakes. Just be careful and judge how hot and evenly you stove top heats the pan. After heating place a plate on top of the pan, and invert quickly. Tap the pan with the heel of a knife to release the cake.

Source: askchefdennis

Crunch Topping
  • 3 Cups (450 g) walnuts, finely chopped
  • 3 Cups (360 g) vanilla wafers (about 75 cookies)
  • 3 Cups (540 g) brown sugar
  • 12 oz (340 g) butter
Pumpkin Crunch Cake
  • 1¼ (250 g) cup sugar
  • 6 oz (168 g) softened butter
  • 1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
  • 2½ ( 300 g) Cups flour
  • ½ Cup (96 g) Greek yogurt
  • 1 Tablespoon (15 ml) pure vanilla
  • 1 Tablespoon (15 g) pumpkin pie spice
  • 2¼ Teaspoons( 12 g) baking powder
  • ¾ Teaspoon (4 g) baking soda
  • ½ Teaspoon (2.5) Salt
  • 4 Large Eggs
Cream Cheese Frosting
  • 16 oz (454 g) cream cheese
  • 8 oz (227 g) mascarpone (or cream cheese)*
  • 8 oz (227 g) softened butter
  • 2 cups (150 g) confectioners sugar
  • 1 Tablespoon (15 ml) pure vanilla
- See more at:
Crunch Topping
  • 3 Cups (450 g) walnuts, finely chopped
  • 3 Cups (360 g) vanilla wafers (about 75 cookies)
  • 3 Cups (540 g) brown sugar
  • 12 oz (340 g) butter
Pumpkin Crunch Cake
  • 1¼ (250 g) cup sugar
  • 6 oz (168 g) softened butter
  • 1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
  • 2½ ( 300 g) Cups flour
  • ½ Cup (96 g) Greek yogurt
  • 1 Tablespoon (15 ml) pure vanilla
  • 1 Tablespoon (15 g) pumpkin pie spice
  • 2¼ Teaspoons( 12 g) baking powder
  • ¾ Teaspoon (4 g) baking soda
  • ½ Teaspoon (2.5) Salt
  • 4 Large Eggs
Cream Cheese Frosting
  • 16 oz (454 g) cream cheese
  • 8 oz (227 g) mascarpone (or cream cheese)*
  • 8 oz (227 g) softened butter
  • 2 cups (150 g) confectioners sugar
  • 1 Tablespoon (15 ml) pure vanilla
- See more at:
  • 3 Cups (360 g) vanilla wafers (about 75 cookies)
  • 3 Cups (540 g) brown sugar
  • 12 oz (340 g) butter
Pumpkin Crunch Cake
  • 1¼ (250 g) cup sugar
  • 6 oz (168 g) softened butter
  • 1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
  • 2½ ( 300 g) Cups flour
  • ½ Cup (96 g) Greek yogurt
  • 1 Tablespoon (15 ml) pure vanilla
  • 1 Tablespoon (15 g) pumpkin pie spice
  • 2¼ Teaspoons( 12 g) baking powder
  • ¾ Teaspoon (4 g) baking soda
  • ½ Teaspoon (2.5) Salt
  • 4 Large Eggs
Cream Cheese Frosting
  • 16 oz (454 g) cream cheese
  • 8 oz (227 g) mascarpone (or cream cheese)*
  • 8 oz (227 g) softened butter
  • 2 cups (150 g) confectioners sugar
  • 1 Tablespoon (15 ml) pure vanilla
- See more at:
  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp. salt
  • 1 cup butter,
  • 1/2 cups chopped pecans
  1. Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.
  2. Mix pumpkin, milk, eggs, sugar, spices, and salt. Pour mixture into greased pan.
  3. Cut butter into cale mix until butter is pea size.
  4. Add pecans.
  5. Sprinkle cake mix mixture over pumpkin mixture
  6. Bake 50-55 minutes.
  7. Cool, cut, enjoy!
- See more at:
ame as a dump cake, except the butter is cut in to make a crumble instead of melted and poured on top.Easy and delicious.
  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp. salt
  • 1 cup butter,
  • 1/2 cups chopped pecans
  1. Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.
  2. Mix pumpkin, milk, eggs, sugar, spices, and salt. Pour mixture into greased pan.
  3. Cut butter into cale mix until butter is pea size.
  4. Add pecans.
  5. Sprinkle cake mix mixture over pumpkin mixture
  6. Bake 50-55 minutes.
  7. Cool, cut, enjoy!
- See more at:

Taco Salad


Original recipe makes 8 servings  
  • 1 pound lean ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (16 ounce) can chili beans
  • 1 (16 ounce) bottle French dressing
  • 1 head iceberg lettuce
  • 1 (14.5 ounce) package tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1 cup chopped tomatoes
  • 4 tablespoons sour cream
  • 1/2 cup prepared salsa
  1. In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
  2. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Caramel Frosting


Original recipe makes 3 cups 
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons milk
  • 3 cups sifted confectioners' sugar
  1. Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.
  2. Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

Southern Greens


5 to 6 pounds assorted greens -- collards, kale, mustard, turnip, etc.
1 cup chopped onion
1/4 cup vegetable oil
1 or 2 jalapeno or serrano chili peppers, seeded and minced, optional
1 smoked turkey leg, smoked pork chops, or ham hock
seasoned salt and ground black pepper or seasoned pepper


Tear the greens into large pieces. 

Wash the greens well in a sink full of cold water, lifting greens out and letting grit stay on bottom of sink. 

Drain sink, change water and wash again; repeat washings until there is no grit on the greens. 

Cut away tough stems; roll large leaves and cut in strips or chop.

In a large kettle, combine the chopped onions, 2 cups water, oil, and chili pepper, if using. 

Bring to a boil over high heat. 

Gradually stir in the greens, allowing each batch to wilt before adding more greens. 

Put turkey leg or smoked meat in greens. 

Season with salt and pepper to taste. 

Cover and reduce the heat to medium-low. 

Cook, stirring occasionally, for about 45 minutes to 1 hour, to your taste. 

Remove meat from bone; chop and return to pot. 

Using a slotted spoon, transfer the greens to a serving dish; serve hot. 

Serve with cornbread.

Source: Tracy Mitchell  Now You're Cook'in

Southwestern Cornbread Layered Salad


1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cornbread, prepared
2 (15 ounce) cans whole kernel corn, drained
2 (15 ounce) cans red kidney beans, rinsed and drained
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
4 green onions, sliced
8 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled


1. Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.

2. Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.

Source: NowYou'reCooking

Pecan Chewies


3/4 cup butter 

3 cups packed light brown sugar 

3 eggs, beaten 

1 1/2 teaspoons vanilla extract 

3 cups chopped pecans 

3 cups self-rising flour


Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan. 

Melt butter in a saucepan over medium heat. 

Stir in brown sugar until smooth. 

Remove from heat and let cool slightly. 

Stir the eggs and vanilla into the brown sugar and butter. 

Mix in the chopped pecans, and then the flour. 

Spread evenly in the prepared pan. 

Bake for 25 minutes in the preheated oven, or until golden brown. 

Allow to cool before cutting into bars.

Source: Now You're Cook'in

Quick And Easy Peach Cobbler


1 c. flour
1 c. sugar
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)


Melt butter in a 2 quart casserole dish in 375°F oven while combining flour, sugar. Add milk to the dry ingredients and stir until blended.

Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar.

Bake 30 to 40 minutes at 375°F

Source: Amy Horton

Cast Iron Skillet Meatloaf

2 Lbs. Ground Chuck
1 Package Onion Soup Mix
2 Eggs
1 Cup Panko Bread Crumbs
1/8 tsp. Lawry's Seasoned Salt
1/8 tsp. Lawry's Seasoned Pepper
2 Tbsp. Worcestershire Sauce
Preheat oven to 350.
In a large mixing bowl combine all ingredients and mix well.
Form into two loaves and shape.
Place trivet into cast iron skillet and spray lightly with cooking oil.
Bake for required time and remove to cutting board to cool and slice.
Serve with small whole buttered and parsley potatoes and green beans. The skillet dripping can be turned into a nice gravy.
Source:  castironpanstore

Banana Cake With Cream Cheese Frosting


1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk


1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar


Chopped walnuts


1.   Preheat oven to 275°.
2.   Grease and flour a 9 x 13 pan.
3.   In a small bowl, mix mashed banana with the lemon juice; set aside.
4.   In a medium bowl, mix flour, baking soda and salt; set aside.
5.   In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6.   Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7.   Beat in the flour mixture alternately with the buttermilk.
8.   Stir in banana mixture.
9.   Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.

One-Bowl Kentucky Butter Cake


3 cups flour
2 cups sugar (or more, depending on how sweet you like it)
1 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, room temperature (no substitutions)
1 tablespoon vanilla
4 large eggs

Butter Sauce:

3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla


1. Preheat oven to 325 degrees.
2. Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
3. In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
4. Pour the batter into prepared pan.
5. Bake for 50-60 minutes or until cake tests done.
6. For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
7. When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
8. Let stand 5 minutes, or until sauce is absorbed.


7 Up Salad


2 (3 ounce) boxes lime Jell-O gelatin
2 cups boiling water
2 cups 7-Up soda
1 (20 ounce) can crushed pineapple, well drained,reserve juice
1 cup miniature marshmallow
1 cup cottage cheese
1/2 cup sugar
2 tablespoons cornstarch
1 cup pineapple juice (reserved)
1 egg, beaten
1 (8 ounce) container Cool Whip
1/2 cup chopped walnuts


1.   Dissolve Jello in boiling water.
2.   Add 7-up and cool until partially set.
3.   Add crushed pineapple, saving juice for topping.
4.   Add miniature marshmallows and cottage cheese.
5.   Place mixture in a 13x9 in.
6.   Pan and refrigerate.
7.   For topping: Mix sugar and corn starch.
8.   Add pineapple juice and beaten egg.
9.   Mix well and cook until thickened. 
10. Cool.
11. Mix cool whip into cooled topping mixture, add nuts and mix well.
12. Spread over top of jello mixture.
13. Refrigerate.


Southern Apple Dumping with Pecan Struesel



1 (17 1/2 ounce) packages frozen puff pastry, thawed 
1 cup white sugar 
3/8 cup dry breadcrumbs 
3 tablespoons ground cinnamon 
1 pinch ground nutmeg 
1 egg, beaten 
4 granny smith apples, peeled, cored and halved 
1 cup confectioners' sugar 
1 teaspoon vanilla extract 
3 tablespoons milk pecan streusel
2/3 cup chopped toasted pecans 

2/3 cup packed brown sugar 
2/3 cup all-purpose flour 
5 tablespoons melted butter 


Preheat oven to 425°F (220°C). Lightly grease a baking sheet.
Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.
In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg.
Brush a pastry square with beaten egg.
Place 1 tablespoon bread crumb mixture in center.
Place one apple half, core side down, over bread crumbs.
Top with another tablespoon of mixture.
Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.
Brush each dumpling with beaten egg.
Top with Pecan Streusel.
Place in preheated oven for 15 minutes, then reduce heat to 350°F (175°C) and continue baking 25 minutes more, until lightly browned.
Drizzle with icing.
Let cool completely at room temperature.

Pecan Streusel

In a small bowl, combine;

2/3 cup chopped toasted pecans
2/3 cup packed brown sugar
2/3 cup all-purpose flour 
5 tablespoons melted butter. 

Mix with a fork until mixture resembles moist crumbs. Use as directed in recipe. Make more or less as desired. 

To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day, preferably while hot!

Source: SouthernRecipes 

Mini Key Lime Cheesecakes


1 muffin pan
1 box vanilla wafers OR you can choose to make the traditional 2 cups crushed grahams to 2 tbsp melted butter and pack into liner.
2-3 Key Limes or Reg Limes
2 8oz packages philly cream cheese(softened)
3/4 Cups granulated sugar
1 8oz tub cool whip
1 can Reddi-whip
12 muffin pan liners (This recipe can make more than 12)


Prep Muffin pan by placing 1 liner in each muffin cup and then add 1 vanilla wafer. OR graham crust. Set aside.

Squeeze the juice from 2 Key limes.

Mix softened cream cheese, sugar and fresh Key lime together w/hand mixer on low, until well blended. (taste the mixture to determine if there is enough lime flavor to your liking, you may need to add 1 tsp more of fresh key lime juice.)

Gently with a cake spatula fold in the 8oz tub of cool whip until all mixed in.

Fill the lined muffin pans to the top.

Refrigerate at least 1 hour.

Remove liners from the cakes and place on serving dish add dollop of Reddi-Whip and thin slice of the key lime. I usually cut key lime in half it looks better. Then serve!

If you aren't ready to serve you can still remove cheesecake from pan leaving liners on and wait til serving to remove liners and decorate!

Source: Southern Recipes

Low Calorie Crunchy Cauliflower


1/2 Head of Cauliflower Florets
2 Cups Gluten Free Bread Crumbs
1 tsp Taco Seasoning ( or your favorite blend )
2 Eggs – Beaten
1 Tsp Mustard
oil spray
1 Tbs Creamed Horseradish
Freshly Ground Sea Salt and Black Pepper


1/2 Cup Marinara Sauce
1 Tbs Creamed Horseradish


Break cauliflower into florets.
Beat 2 eggs into a bowl and add 1 tsp mustard.
In a bowl with the breadcrumbs, add 1 tsp taco mix and seasoning.
Dip cauliflower into egg and then drop into breadcrumbs and coat.
Place on baking sheet covered in parchment paper and bake at 400F for 15-20 minutes. Turn half way through.
Heat marinara sauce and serve immediately.

Source: SouthernRecipes

Crock Pot Pecan Pie

You will go "nuts" over this holiday classic, which crocks up beautifully!
1 uncooked pie-crust
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
1 cup pecans, broken up
1/2 cup margarine, melted
1 teaspoon vanilla 
1: Spray the slow cooker with nonstick cooking spray.
2: Place uncooked pie-crust in the slow cooker and press up the edges about 1/2 inch up the sides.
3: In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the pie-crust.
4: Cover and cook on HIGH for 2 to 3 hours.
 Source: SouthernRecipes

Saturday, July 6, 2013

Red, White And Blue Dessert Pizza

Red, White, and Blue Dessert Pizza
Satisfy your sweet tooth and show off your patriotic spirit with this dessert pizza!


1 box(1 Lb 2.3 Oz) Fudge Brownie Mix

Water, vegetable oil and eggs called for on brownie mix box
1 pkg(8 Oz) Cream Cheese, softened
⅓ cupSugar
½ tspVanilla
2 cups slicedFresh Strawberries
1 cupFresh Blueberries
1 cupFresh Raspberries
½ cupStrawberry Jelly 

1. Heat oven to 350 degrees F. Grease bottom only of a 12-inch pizza pan with shortening or cooking spray.

2. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.

3. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.

4. In a small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange sliced berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled.

5. Cut into wedges. Store covered in refrigerator.


Tomato Onion Pie

Tomato Onion Pie
A great way to use garden tomatoes or tomatoes from the store. Sweet tomatoes and onions in a pie crust, layered with a cheddar cheese/mayo combination, and a Parmesan-crusted, bacon topping.


3Large Tomatoes, seeded and cut into ¼" slices
1 tspSalt, divided

Your Favorite Piecrust, or a packaged refrigerated piecrust
5Bacon Slices, cooked and crumbled
2Medium Sweet Onions, thinly sliced
1Small Green Pepper, diced
1 cupShredded Sharp Cheddar Cheese
1 cupMayonnaise
¼ tspPepper
⅓ cupParmesan
2 TbspBread Crumbs
1Medium Tomato, diced

Parsley, chopped  

Place tomato slices on paper towels and sprinkle with 1/2 tsp salt. Let stand 30 minutes. Fit pie crust into a 9" deep dish pie plate. Line with tin foil and fill with dried beans. Bake at 425 for 10-12 minutes; remove from oven and remove tin foil and beans. Return to oven and bake another 5 minutes so that bottom browns some. Cook bacon until crisp; drain on paper towels and crumble. Set aside for garnish. Sauté onion in a teaspoon of bacon grease over medium heat for 8 minutes; add green pepper and continue cooking until onion and pepper are tender, about 3-4 minutes. Spoon onion mixture over the bottom of the piecrust, and top with tomato slices. Stir together cheddar cheese, mayo, pepper and remaining 1/2 teaspoon salt. Spread mixture over tomato slices. Combine Parmesan and bread crumbs, sprinkle over top. Bake at 350 for 30 minutes or until golden. Remove from oven and let stand 5 minutes before cutting. Garnish with crumbled bacon. diced tomatoes and parsley.
Helpful Tips:

Tomato slices are sprinkled with salt and rest for 30 minutes to draw out excess water so pie won't become soggy.



Lemon Poppy-Seed Cake

We love that Bundt cakes don't demand frosting--just let a sweet lemon glaze run over the poppy-seed cake and you've got perfection.


1 1/2 cups whole-wheat pastry flour, (see Note)
1 cup all-purpose flour
1/4 cup poppy seeds, toasted (see Tip)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, (see Tip)
1/4 cup canola oil
1 teaspoon vanilla extract
2 tablespoons freshly grated lemon zest
2 tablespoons lemon juice
2 large eggs, at room temperature (see Tip)
2 large egg whites, at room temperature
1 1/4 cups sugar
3/4 cup confectioners' sugar , plus more for dusting
3 tablespoons lemon juice
1 tablespoon water

1.Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
2.Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a
 medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
3.Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
4.Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
5.Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.
6.To prepare glaze: Sift 3/4 cup confectioners' sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners' sugar.

Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in the freezer. 
Sources: Available in large supermarkets and in natural-foods stores, and from King Arthur Flour, (800) 827-6836,, and Bob's Red Mill, (800) 349-2173,
Tips: Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk" the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.
To bring cold eggs to room temperature quickly, place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.
MAKE AHEAD TIP: Equipment: 10-inch (12-cup) Bundt pan, preferably nonstick.

Fried Green Beans


Vegetable oil for frying
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon salt
1/2 tablespoon ground black pepper
1/2 teaspoon ground cayenne pepper
1  pound green beans, ends trimmed
1 cup buttermilk
1 recipe Zesty Dipping Sauce (Recipe follows.)

Zesty Dipping Sauce 
1/3 cup mayonnaise
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon garlic salt
1.To a Dutch oven, add oil to a 2-inch depth. Preheat oil to 375 degrees. In a medium bowl, combine flour, cornmeal, salt, black pepper, and cayenne pepper. Dip green beans into buttermilk, then dredge wet beans in flour mixture to coat.
2.Fry beans in oil, in batches, until golden and crisp, approximately 3 to 5 minutes per batch. Remove from oil, drain on paper towels, and serve warm with Zesty Dipping Sauce.

Zesty Dipping Sauce
In a small bowl, combine mayonnaise, ketchup, Worcestershire, pepper, and garlic salt, whisking to blend. Store in the refrigerator until ready to use.

Chocolate Chess Pie

Pastry for a Single-Crust Pie
2 cups sugar
1/4 cup unsweetened cocoa powder
1 tablespoon cornmeal
1 tablespoon all-purpose flour
1/2 teaspoon salt
4 eggs, lightly beaten
1/2 cupmilk 
1/2 cup butter, melted
1 teaspoon vanilla
1 cup chopped pecans
Whipped cream (optional)

1.Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.
2.For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.
3.Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream.
4.Makes: 8 to 10 servings
5.Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened (use 3 to 4 tablespoons cold water total). Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
6.Make-Ahead Tip: Cover and chill cooled pie for up to 24 hours.

Classic Texas Sheet Cake

Texas Sheet Cake is a Southern specialty. Recipes for this cake is passed from generation to generation—and for good reason! This cake is incredibly easy to make, and calls for simple pantry ingredients. Make sure that you bring plenty of copies of this recipe with you because, believe me, your friends and family will be asking for it.



2     cups Gold Medal® all-purpose flour
2     cups granulated sugar
1/4  teaspoon salt
1     cup butter
1     cup water
3     tablespoons unsweetened baking cocoa
1/2  cup buttermilk
1     teaspoon baking soda
1     teaspoon vanilla
2     eggs, slightly beaten


1/2    cup butter
3       tablespoons unsweetened baking cocoa
6       tablespoons milk
2 1/2 cups powdered sugar
1       teaspoon vanilla
1       cup chopped pecans


Start off by preheating your oven to 325°, spray a 10- by 15-inch jelly roll pan with cooking spray. In a large bowl, whisk together sugar, flour and salt. Set aside.

In a medium saucepan, bring butter, water and cocoa powder to a boil. 

Pour the chocolate mixture over the dry ingredients. 

Mix until smooth. 

Whisk together the wet ingredients and baking soda in a bowl or measuring cup. 

Add the wet ingredients and mix until incorporated.  

Pour the batter into the prepared pan. 

Bake for 22 to 25 minutes, or until a toothpick comes out clean.  

Frosting Directions:    

While the cake is baking, start on the frosting. Add the cocoa, milk and butter to a saucepan. Heat over medium heat until the butter melts. Remove from heat. 

Beat until smooth, add chopped pecans. 

Pour the frosting over the hot cake. Let cool completely before cutting. 

Source: Betty Crocker     

Homemade Payday Candy Bars


3 cups salted peanuts (no skins)
3 teaspoons butter
2 cups peanut butter chips
1 (14 ounce) can sweetened condensed milk
2 cups miniature marshmallows


Put half the peanuts in lightly greased 11x7 pan.

Melt butter and chips on low.

Remove from heat.

Add milk and marshmallows.

Stir well.

Pour over peanuts.

Sprinkle with remaining peanuts.

Chill and cut into bars.

Source: Now You're Cook'in