I've had this recipe since when . . . . It's older, classic and a easy Southern side dish.
Ingredients:
2 lbs of fresh yellow squash, sliced and then halved.
1 stick butter
1 (8 oz) package of Pepperidge Farm poultry or herb stuffing
1 can cream of chicken soup
1 medium onion, chopped
1 cup grated sharp cheddar cheese
Directions:
Cook squash in very little water. Drain. In a large mixing bowl, combine all ingredients and place in a 13x9 inch baking dish. Bake at 350 degrees for 40 minutes.
Choose Russet potatoes that are uniform in size, with no sprouts or wrinkles.
Wash and thoroughly dry the potatoes, then coat lightly with olive oil.
Prick each potato several times with a fork to allow steam to escape.
Do not wrap potatoes in aluminum foil—foil traps moisture and steams the potato.
Pour about 1/2 inch of rock salt into the bottom of a metal cake pan.
Nestle the potatoes in the salt, leaving space between each one.
Preheat the oven to 425°F, then reduce to 400°F when you’re ready to bake.
Bake for about 1 hour, then test for doneness: a baked potato is ready when a fork slides in easily. If it still feels firm, bake 5–10 minutes more. (If using a thermometer, aim for 205–210°F internal.)
Let the potatoes rest 5 minutes. Remove with tongs and lightly brush off excess salt.
Split, fluff, and serve with butter, sour cream, and chives.
Notes: The salt is reusable. Once completely cool, store it in a zip-top bag.
Topping ideas:
Steakhouse twice-baked: sour cream, sharp cheddar, grated chive, and a touch of horseradish.
Pimento cheese twice-baked: fold in pimento cheese; top with extra.
Cajun Butter: butter, Cajun seasoning, smoked paprika, minced green onion. Finish with a squeeze of lemon.
A Southern Christmas tradition. I finally made this cake! This is the short cut recipe from Southern Living.
Ingredients:
1 (18.25 oz) package white cake mix. (All I could find was the 15 oz box)
3 large eggs
1 1/4 cup buttermilk
1/4 cup vegetable oil (I use a light olive oil)
1 (7.2 oz) package fluffy white frosting mix (this is hard to find, I purchased mine from Amazon)
Nutty Fruit Filling:
1/2 cup butter
8 egg yolks
1 cup of sugar
1 cup chopped pecans, toasted
1 cup sweetened dried cranberries
1 cup sweetened flaked coconut
1/2 cup diced red or green candied cherries
1/3 cup of orange juice
Directions:
Preheat oven to 350.
Beat first 4 ingredients at medium speed with a electric mixer 2 minutes.
Pour into 3 greased and floured 8-inch round or square pans.
Bake at 350 for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool pans on wire racks for 10 minutes. Remove from pans and cool completely.
Drain the Nutty Fruit Filling in a sieve to remove the juices and spread between layers and set aside.
Frosting Directions: It is like a snow white meringue.
Beat frosting mix and a 1/2 cup boiling water at low speed for 30 seconds. Scrape down the mixing bowl; beat at high speed 5 to 7 minutes or until stiff peaks form.
Spread frosting on thick on top and sides of the cake. Use a offset spatula to make little curls when icing the cake. Or sweep into big glossy swirls with the back of a spoon.
Garnish with candied cherries.
Note: Definitely drain the filling or it will weep down the sides and pool at the bottom of the cake stand or plate. See the last picture.
Ingredients:
Vanilla Sugar Water (Vanilla Syrup)
1 cup granulated sugar
1 cup water
2 tablespoons vanilla extract
Vanilla Cream (for coffee)
1/2 cup heavy cream
2 tablespoons vanilla sugar water (from above)
Make the Vanilla Sugar Water
In a small saucepan, combine the sugar and water.
Heat over medium, stirring occasionally, until the sugar fully dissolves. (No need to boil.)
Remove from heat and stir in the vanilla extract.
Let cool, then transfer to a mason jar or bottle and refrigerate.
Make the Vanilla Cream (when ready to serve) Pour the heavy cream into a tall glass. Whip or froth until soft peaks form (a handheld frother wand works well). Add 2 tablespoons of the vanilla sugar syrup and froth again just until combined.
Serve
Spoon or pour the vanilla cream over iced coffee. Stir if desired, and enjoy.
A New Orleans recipe handed down for several generations. Very easy and very good.
Ingredients:
3 cups sugar
1 cup buttermilk
1 teaspoon soda
1 1/2 teaspoons vanilla
2 1/2 to 3 cups pecans
Directions:
Have a large sheet of wax paper or foil ready on a flat surface such as a cookie sheet.
Combine soda and buttermilk in a unheated pot until mixture foams. Add sugar and stir constantly over medium heat until mixture reaches soft boil stage (230 F).
Remove from heat and add vanilla and pecans.
Stir well until mixture becomes "dull" (very short time).
Work fast, dropping 2 1/2 - 3 inch wide pralines on foil or wax paper and allow to cool.
Notes:
Use a heavy pot, we like to use our Le Cruset Dutch oven.
A simple clip-on candy thermometer is your best friend.
Prep your landing zone, before you start.
Use a #40 scoop (about 1 1/2 tablespoon).
I like to break in half about 1/2 the pecans.
Toast pecans slightly, cool then use (big flavor boost).
A gulf coast reality: humidity, run the AC if making these on a rainy day.
A pinch of salt added with the pecans and vanilla is another flavor boost.
Ingredients for the Sheet Pan:
4 salmon fillets
1 large broccoli crown, cut into medium or small florets
3 Tablespoons of olive oil
S & P
Apricot Mustard Glaze:
1/3 cup apricot jam
2 Tablespoons Dijon mustard or Dijon whole grain mustard or a mix
2 Tablespoons lime juice
1 Tablespoon soy sauce
1 Tablespoon freshly grated ginger
2 garlic cloves, pressed or minced
1 Tablespoon of olive oil
1/4 teaspoon red pepper flakes
Directions:
Preheat the oven to 400.
Line a sheet pan with aluminum foil.
Season the broccoli in a bowl with the olive oil and generous salt and pepper and toss well. Add to the sheet pan in an even layer and bake for 10-12 minutes.
While the broccoli is roasting, make the glaze. Combine all ingredients and mix well.
Remove the broccoli from the oven and add the salmon in the center of the sheet pan. Coat the fish with the glaze and roast another 10-12 minutes until the fish is done.
Toss any pan juices with the broccoli.
Drizzle with lime juice.
Serve with rice or orzo or couscous.
From The Magnolia Bakery cook book by Bobbie Lloyd
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsweetened dark cocoa powder (22 to 24%), sifted (Valrhona or Guittard)
2 cups granulated sugar
1/2 cup vegetable oil (we use a light olive oil)
4 eggs
2 teaspoons vanilla extract
1 cup powdered sugar, sifted
Directions:
In a medium bowl, whisk together the flour, baking powder and salt.
In another medium bowl, whisk together the sifted cocoa powder, granulated sugar, and oil. Whisk in the eggs, one at a time, then add the vanilla. With a rubber spatula, stir the flour mixture into the cocoa mixture.
Cover with plastic wrap and refrigerate for a least 30 minutes and up to 1 hour.
Preheat the oven to 325. Line 3 baking sheets with parchment paper.
Place the sifted powdered sugar in a large bowl.
Using a #40 (1-ounce) cookie scoop, make uniform balls, then roll them in your palms until perfectly round. Drop the dough balls a few at at time, in the powdered sugar and roll around until completely coated.
Evenly space 12 balls about 2 inches apart on a lined baking sheets. Bake one sheet at a time on the center rack for 10-12 minutes. The cookies should crack on top and just start to set. Do not over bake.
If you are doing only one cookie sheet at a time, place the dough back into the refrigerator, until read to use.
Let the baked cookies sit on the baking sheet for 5 to 10 minutes, then transfer them to a cooling rack to cool completely.
Store in a air tight container with parchment paper between layers.
1/4 cup of butter
6 medium apples , peeled and sliced
1/2 cup sugar
1/4 teaspoon allspice (optional)
1 teaspoon cinnamon and more to garnish
1/4 cup water (more if needed)
Directions:
In a large skillet, melt butter over low heat; add apples, sugar, cinnamon and water.
Stir well and cover when the apples begin to simmer.
Simmer for about 20 minutes or until apples are tender. If the mixture starts to thicken before the apples are tender, add a little more water.
Sprinkle with cinnamon.
Ingredients:
1 lb of ground beef
1/4 cup panko breadcrumbs
1 teaspoon dried parsley
1 teaspoon garlic powder
1/4 heaping teaspoon allspice
1/4 heaping teaspoon nutmeg
1/4 medium onion, chopped fine
1 egg
2 cups of beef broth
1 cup of heavy whipping cream'1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
2 Tablespoons olive oil
6 Tablespoons butter
3 Tablespoons all-purpose flour
Lingonberry preserves
Directions:
In a large bowl, combine the ground beef, panko, parsley, garlic powder, allspice, nutmeg, and finely chopped onion. Mix until evenly combined. Add the egg and mix just until incorporated (avoid over-mixing).
Heat the olive oil in a large skillet over medium heat. Scoop the mixture into meatballs (a small cookie scoop helps keep them uniform). Brown and cook the meatballs in batches, turning as needed, until cooked through. Transfer to a clean plate.
In the same skillet, melt the butter. Whisk in the flour and cook for 1–2 minutes, until bubbling and lightly golden.
Slowly pour in the beef broth while whisking. Scrape up any browned bits from the bottom of the skillet and whisk until smooth. Bring to a gentle simmer.
In a measuring cup, stir the Dijon mustard into the heavy cream. When the broth mixture is simmering, whisk in the cream mixture. Simmer until the gravy thickens slightly and begins to bubble again.
Return the meatballs (and any juices) to the skillet. Simmer in the gravy for 8–10 minutes, until heated through and the meatballs register 165°F on an instant-read thermometer.
Serve over noodles or mashed potatoes with lingonberry preserves on the side.
Note: Lingonberry preserves are often found at World Market. You can substitute red currant jelly or cranberry sauce. For extra flavor, stir a spoonful of the preserves/jelly directly into the gravy.
These were the welcoming cocktail at a Holiday Party we went to. I asked for the recipe and here it is!
https://inspiredbycharm.com/very-merry-ornamentini/
Don’t use decorative-only ornaments unless they’re labeled food-safe; rinse well and let fully dry before filling.
Shake with ice:
1.5 oz vodka
1.5 oz cranberry juice
0.5 oz Cointreau (or orange liqueur)
1 tsp fresh lime juice
If you like it tarter (many do), bump lime to 1/2 oz.
2 sticks of softened butter
1/2 pound extra sharp cheddar cheese, grated
2 cups flour
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon chopped fresh rosemary
2 cups Rice Crispies
Directions:
Cream butter and cheese in a stand up mixer with the paddle attachment for a few minutes.
Add flour and spices. Stir in Rice Crispies with a wooden spoon.
Make into balls (with a cookie scoop) and flatten with a fork. Sprinkle with black pepper.
Bake at 350 degrees for 18 minutes until golden brown around the edges.
This is really good. Serve with Beef Stroganoff.
Ingredients:
2 hot house cucumbers or 4 average sized cucumbers (cut in half and seed)
1 teaspoon salt
1 teaspoon apple cider vinegar
1/2 cup scant mayo
1/4 cup scant sour cream
1 teaspoon dill weed
Directions:
Peel and slice the cucumbers and put them in a class or ceramic bowl. Sprinkle with salt and vinegar and mix well. Cover and let sit for half and hour.
Pour off the excess liquid. Add mayo, sour cream and dill weed and mix.
Cover and refrigerate until ready to serve.
This recipe started as a version of The Old Spaghetti Factory’s Original Clam Sauce —but we’ve updated it with a few seasoning tweaks and ...
