Cooking with Chip

So for a moment of vanity - my sister sent me pictures from this last Christmas of me with my family - so here are a few pics. Me and my grandmother.  For anyone who reads my recipes frequently this is my greatest cooking inspiration.  I cant believe sometimes how much like her that I am.  She and I both set down and read cookbooks like they are actual reading books, I can read them from cover to cover.  We call her everything in the book so lord only knows what I have referenced her as in my posts... Mamaw Shirley, Mamaw Barbee, Mamaw, Mama Gails Momma - the list goes on and on. Not a great photo but its me and my Mom.  Its all I have right now.  I have a few recipes from her but she admittedly hardly ever cooks anymore.  She is way too busy!  I'm not real sure what my baby brother (he just turned 18) and my step-dad eat!?!  I have to say though that my Mom makes the Stardust Salad which have posted a recipe for and love! Ok, I have to admit this one is pure vanity.  They have not...

Banana pudding was always in my grandmother's house and she never used the box stuff you can buy in the store.  With only 6 ingredients, this couldn't be easier.  You will never buy a box of pudding mix again! Banana Pudding 2 cups sugar 4 cups milk 4 T. flour 4 egg yolks 1 T. vanilla 1 T. butter 1 bunch of bananas (how many depends on what size of pan you use to layer the mixture in) 1 box Nilla Wafers In a saucepan over medium-low heat combine the sugar, milk, and flour.  Cook stirring constantly until the mixture begins to boil.  In a separate bowl temper some of the boiling mixture with the egg yolks and combine together in the saucepan.  Cook until the mixture thickens. In a serving dish, layer the cookies, sliced bananas, and pudding.  Continue layering ending with pudding on top.  You can garnish with some extra Nilla Wafers.   You can serve this warm or cold.  (I love it chilled overnight in the refrigerator , although if you are going for a beautiful presentation th...

I love vegetables and one of my favorites is corn but get tired of the same old boiled corn dishes.  I decided to try to make a combination of fried corn and a creamed corn dish but without the sweetness.  The nutmeg that you add in this dish will make your friends and family go hmmm about that slight hint of something extra that they would never guess compliments corn nicely. Fried Skillet Corn 3 T. butter 1 shallot, minced 2 pinches sugar 2 oz. chopped pimentos 16 oz. frozen corn kernels (I would not use canned as they are usually too soft to hold up to the sauce) 2 T. water 1/2 cup heavy or whipping cream 1/2 t. ground nutmeg Salt and Pepper to taste In a skillet over medium high heat, melt the butter.  Add the shallot and sugar, cook until the shallot is translucent, about 3 minutes.  Stir in the pimentos, corn, and water, until the corn is warmed and tender.  While stirring constantly, add the cream, and cook until the cream reduces and thickens.  Season with nutmeg, salt and pep...

I love carrots and I have found a limited number of recipes that showcase the flavor of the carrot itself so I had to take it into my own hands to create a dish that would show the fresh flavor of this vegetable that often takes a back seat to others in most dishes. Honey Glazed Carrots 4 carrots, grated (you can buy pre -grated carrots in the store and use 2-3 cups of them) 1 T. honey 1 T. maple  syrup 1 T. frozen apple juice concentrate 1/4 cup hazelnuts, chopped and toasted 1/4 t. nutmeg 1/4 t. cinnamon 1/2 t. salt 4 T. butter In a steamer basket, steam the carrots for about 10 minutes, until soft and tender but not mushy. Meanwhile, in a separate bowl, combine the honey, maple syrup, apple juice, hazelnuts, nutmeg, cinnamon, and salt.  Combine with the cooked carrots. In a skillet, melt the butter over medium-high heat.  Cook the carrot mixture in the heated butter until coated and cooked through, approximately 3 minutes.  Serve warm.

Spring has sprung in Denver and I am ready for the summer fruit season.  Although we don't have any homegrown strawberries yet we are already getting some wonderful California fruit right now.  That was my inspiration to make a strawberry cheesecake with a strawberry topping for my adopted sister Veronica's birthday this week.  Its strawberry every which way you turn it! Strawberry Cheesecake Crust 3 cups graham cracker crumbs 4 T. sugar 12 T. butter, melted Filling 24 oz cream cheese, softened and room temperature 1 1/4 cup sugar 6 eggs, room temperature 2 cups ricotta cheese, room temperature 1/3 cup all purpose flour 1 T vanilla extract Zest and juice of one lemon 1/2 cup strawberry preserves 1/2 cup strawberries, finely chopped and mashed Whole strawberries to decorate Sauce 3 cups strawberries, finely chopped and divided 1/3 cup sugar 1/4 cup water 1 T cornstarch 1 T lemon juice Pre -heat oven to 350 degrees.  (I normally make my cheesecakes in a water bath for even baking...

Here are some new pictures - the last one is a cake I made for a Quinceanera last summer for a friend and the last few are the jell-o shots I made for our Easter BBQ this year... 417 shots - comes out to about 7 liters of vodka and 36 boxes of jell-o... that was a marathon! Sorry for the poor quality - they were taken with my camera phone.

I can't take credit for this dish.  My good friend Ralph made this for Thanksgiving when I was at his home and fell in love with it.  Its very easy to make but tastes amazing.  I begged him for leftovers to bring home at the end of the meal. Oniony Corn Spoon Bread 1 can cream style corn 1 can Mexican style corn 1 8.5 oz package of corn muffin mix 1 cup sour cream 2 T. butter, melted 1 egg 1 1/3 cups French Fried Onions 1/2 cup cheddar cheese , shredded Preheat oven to 350 degrees. Combine both corns, muffin mix, sour cream, butter, egg, and 2/3 cups of the fried onions.  Pour mixture into a greased 2 qt shallow baking dish. Bake for 40 minutes or until the mixture is set.  Top with the cheese and remaining fried onions and bake 5 minutes longer, until golden.  Serve hot.

I have seen so many different versions of this dish at popular recipe websites.  It may take some tinkering to make it suit your own personal tastes.  The types of beans can be switched out for whatever you might have on hand.  Its simple to throw together in the crock pot and is great for potlucks. Calico Beans 1/2 pound bacon 1/2 pound ground beef 1/2 pound Italian sausage 1 onion, chopped 15 oz. can butter beans 15 oz. can kidney beans 15 oz. can pork and beans 15 oz. can Lima beans 1/2 cup ketchup 1 t. white vinegar 2 T. Worcestershire sauce 1 T. molasses 2 T. dry mustard 1/2 cup brown sugar salt and pepper to taste In a pan brown and drain the bacon, crumble.  In the same pan brown the ground beef, sausage and onion, drain. In a crock pot combine all ingredients and stir well.  Cook on high for 4 hours.  Serve warm.

A southern classic, this dish is great.  If made properly it does take several hours to make but is well worth it all in the end.  If you have trouble finding green tomatoes in your local grocery store check out a farmer's market.  Its a great way to support your local farmers and you can find some great deals.  I serve this dish with my house seasoned cayenne aioli dip. Fried Green Tomatoes 4 green tomatoes 2 eggs 1/2 cup buttermilk 1/2 cup panko bread crumbs (these are japanese bread crumbs available in most grocery stores today) 1 cup all-purpose flour 1/2 cup cornmeal 2 t. plus extra Salt, divided 1/2 t. black pepper Peanut or Canola Oil for frying The morning that you want to make the tomatoes I recommend slicing them and laying them flat on a baking pan covered with paper towels .  Sprinkle the tomatoes generously with salt and place in the refrigerator for 4 to 6 hours.  This will help draw excess moisture out of the tomatoes and they will be crispier when fried. When you ...

I love being able to throw everything in the crock pot and head to work for the day knowing that dinner will be waiting for me when I get home.  This pulled pork is great on it own or as a sandwich.   Southern Pulled Pork 2 T. paprika 2 t. light brown sugar 1 t. cayenne pepper 1/2 t. celery salt 1/2 t. garlic salt 1/2 t. mustard powder 1/2 t. black pepper 1/2 t. onion powder 1/4 t. salt 6-8 pounds pork butt roast 4 cups cider vinegar 2 2/3 cups water 1 1/4 cup ketchup 1/2 cup brown sugar 4 t. red pepper flakes 2 t. black pepper 2 t. white pepper 2 T. liquid smoke Salt to taste In a bowl combine the paprika, brownsugar, cayenne, celery salt, garlic salt, ground mustard, black pepper, onion powder, and salt.  Mix well and rub the spice mixture all over the pork butt to coat evenly.  Cover and refrigerate 8 to 24 hours. Combine the cider vinegar, water, ketchup, brown sugar, red pepper, black pepper, white pepper, and liquid smoke.  Whisk until all is combined and smooth.  Place the pork ...

Just in time for Easter is my favorite cake in the world.  I remember being a kid and for years I had a carrot cake for my birthday.  I like to tell myself its good for me because it has fresh shredded carrots and pineapple in it, but when you smother it in the cream cheese frosting that dream is crushed. Carrot Cake 4 eggs 3/4 cup vegetable oil 1/2 cup applesauce, unsweetened 1 cup white sugar 1 cup dark brown sugar 1 T. vanilla extract 2 cups all purpose flour 2 t. baking soda 2 t. baking powder 1/2 t. salt 1 T. ground cinnamon 1/4 t. ground cloves 1/4 t. ground nutmeg 3 cups grated carrots, large grate 1 cup chopped pecans or walnuts, optional 8 oz can crushed pineapple, drained 1/2 cup butter, softened 8 oz. cream cheese, room temperature 3 1/2 cups powdered sugar 1 t. vanilla extract 1 cup chopped pecans or walnuts, optional 1/2 cup whole pecans or walnuts, optional Pre -heat oven to 350 degrees.  Grease or spray with non-stick baking spray, two 9-inch round cake pans and set asid...

Fried Chicken goes with the South like the Sugarbakers .  If you get that you will love this chicken.  Although its not figure friendly it is a wonderful treat. Southern Fried Chicken 3 pounds chicken,  I usually either buy a variety cut up or a whole fryer chicken cut into pieces 1 cup all purpose flour 1 t. paprika 1 t. garlic powder 1 t. onion powder 1 t. cayenne pepper, optional or to taste 1 t. salt 1/2 t. black pepper 2 cups buttermilk Vegetable oil, enough to come up in your frying pan about 1/2 an inch About two hours before cooking soak the chicken in the buttermilk in the refrigerator. In a bowl combine the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.  One at a time roll the chicken pieces in the flour mixture and place on a lined sheet pan.  Once all of the chicken has been coated place back in the refrigerator to rest for 20 minutes. In a large frying pan add approximately a 1/2 inch of oil and heat to 325 degrees.  Place the chicken in the ...

I love cornbread. Oddly enough as a child my Great Grandmother (we called her Mamaw Barbee) used to crumble cornbread in a glass and cover it with milk and eat it with a spoon - to this day I still do that. Cooking for me is as much about my family and memories as it is the food. Mamaw's Buttermilk Cornbread 1/2 cup butter 1/2 to 2/3 cup white sugar, depending on how sweet you like your cornbread 2 eggs 1 cup buttermilk 1/2 t. baking soda 1 cup yellow cornmeal 1 cup all purpose flour 1/2 t. salt Pre -heat oven to 425 degrees. Place the butter in an 8 inch cast iron skillet and put it in the oven and let it melt while you are preparing the cornbread mixture. In a bowl sift together the cornmeal, flour, salt, and baking soda. Once the butter is melted pour it into a bowl and stir in the sugar. Once combined add the eggs and beat well. Stir in the buttermilk. Finally stir in the sifted flour mixture and mix until well combined. Pour batter back in to the butter greased cast ...

I had these at a picnic once and immediately came home and made about 10 batches of them trying to duplicate the recipe. These are the perfect light after dinner morsel to cure that sweet tooth craving. The first time I had them they were made with raspberry jam but clearly you could substitute your favorite jam. Raspberry Walnut Shortbread Bars Shortbread base: 1 1/4 cup all purpose flour 1/2 cup sugar 1/2 cup butter, cold Topping: 1/2 cup raspberry jam 2 eggs 1/2 cup brown sugar 1 t. vanilla 2 T. flour 1/8 t. salt 1/8 t. baking soda 1 cup walnuts, chopped (can also use pecans) Pre -heat oven to 350 degrees. To prepare the shortbread crust: combine the flour and sugar. Cut in the butter until the mixture is like a fine meal. Spray an 8 inch square baking dish with non-stick cooking spray and press the mixture into the bottom in an even layer. Bake for 20 minutes, just until lightly golden around the edges. Immediately upon removing the shortbread from the oven spread it with th...

So clearly we have hit some not so healthy recipes with the last few but staying true to my Southern roots and pleasing my readers with their requests I have been posting these classics, as most of them go hand in hand. This classic chicken fried steak is delicious. Its a great treat on a Sunday morning when you have time to take care of yourself and your friends and family. Chicken Fried Steak 2 cups all purpose flour 1/2 t. garlic powder 1/2 t. onion powder 1/2 t. paprika 1/2 t. salt 1/2 t. black pepper 1/2 t. cayenne pepper, if desired 2 eggs, beaten 2 pounds beef cutlets or cube steak Oil for frying In a pie plate or baking dish combine the flour and all the spices. Place the eggs in a separate dish. I generally set up an assembly line in the following order: beef cutlets, flour mixture, eggs, and a sheet pan sprayed with cooking spray. Dredge the cutlets one by one first in the flour, then the eggs, then in the flours again, and place on the sheet pan to rest. When all of ...

So by popular demand here is my quick and simple white country gravy recipe. This recipe is great for breakfast over biscuits or any time of day over chicken friends steak or some yummy mashed potatoes. Country Gravy 1/2 cup fat (butter, shortening, or drippings from bacon, sausage, or fried chicken, etc.) 3/4 cup all purpose flour salt and pepper to taste 4 cups milk In a pan over medium heat heat the fat. (If using butter do not brown it or the gravy will not be white.) Whisk in the flour, salt and pepper and cook for several minutes. Whisk in the milk slowed whisking well. Cook until thickened Cooks note: If you are new at making gravy you may have to do this a few times to get it right. As simple as making gravy is, there is an art to it. Its important to cook the flour and fat for a good amount of time otherwise the gravy will taste like flour. When adding the milk its important to do it slowly while whisking to prevent lumping. There is really no way to slim gravy down...

I had a friend request my biscuit and gravy recipe and being from the South there is nothing more classic than this. I am posting the recipes separately because obviously they do not have to be served together but can be. These biscuits bake up light and fluffy. Homemade Biscuits 2 1/2 cups all-purpose flour 2 T. baking powder 1 T. white sugar 1/2 t. salt 1/2 cup butter, cold 1 cup milk, may need a bit more til the dough is the right consistency. Combine the dry ingredients together well. Mix in the cold butter with a pastry blender or by hand until it resembles coarse crumbs. Add the cup of milk and mix well. You may need to add more milk until the dough pulls way from the side of the bowl. Place the dough mixture on a floured surface and knead about 10 to 15 times. Roll out to a 1/2 inch thickness and cut into biscuits. Bake at 450 for 10 minutes or until golden brown. Cooks note: Add the milk a little at a time so that you don't get the mixture too wet. Do not over k...

Gumbo is a food staple in the South. This gumbo is wonderful with its mix of spices, okra, and shrimp. Its not a traditional gumbo recipe as we do not make it with a roux. For those unfamiliar with a roux they can be difficult to make without practice so this is great for the novice cook. Mama's "Not So Traditional" Gumbo 2 pounds shrimp, medium, peeled and de-veined 1/2 cup olive oil 2 pounds okra, chopped and rinsed 3 T. tomato paste 1 tomato, chopped 1 cup onion, chopped 4 cloves garlic, minced 1/2 cup celery, chopped 1/2 cup green bell pepper, chopped 6 cups water 1/2 cup green onions, chopped salt and pepper to taste 3 T. Old Bay Seasoning 1 t. basil, chopped 1/2 t. oregano 1/2 t. thyme 1 t. cayenne pepper (to taste) Rice or French bread for serving In a bowl combine the shrimp, salt, pepper, and cayenne. Place in refrigerator until ready to use. In a large stock pot heat the olive oil over medium heat. Saute the okra for about 30 minutes or until tender. Add ...

There is nothing like curling up with a hearty bowl of soup on a cool Colorado day. This is one of my favorite soups that is very hearty and filling. I have tried some store bought varieties that have come out in the last few years and do not really care for them so I always make my own. This makes a huge batch of soup so you will have plenty of leftovers . Some days this becomes a kitchen sink recipe as I throw many other things in it that I might have on hand. Italian Wedding Soup 48 oz chicken broth, this is just a guide sometimes I use more or less depending on how thick I want the soup and how many other things I just throw in off the cuff 10 package of frozen spinach 2 cups onion, chopped 2 cups carrots, sliced 1 cup celery, sliced 1 pound of ground beef, very lean 1 cup bread crumbs 1 egg 1 T. Italian seasoning blend 1 t. garlic powder 1 pound of boneless skinless chicken, cut into bite size pieces 1 cup A cini di pepe pasta (this is the small round ball pasta, used comm...

This is another one of my favorite dishes from my Grandmother. Everytime I go home to Tennessee she is sure to make this for me. It couldn't be easier but its the best potato casserole I have ever had. The leftovers the next day are just as wonderful. Easy Potato Casserole 8 to 10 large baking potatoes 1/2 cup butter, softened 1 onion, chopped or grated 16 oz. sour cream 1 pound of Velvetta Cheese, cut into tiny cubes Salt to taste 1 sleeve of butter favored crackers Boil the potatoes whole with the skin just until soft enough to grate. Do not over cook the potatoes as they will finish cooking in the oven and will not be able grate, they will just turn to mashed potatoes on you. Once cooked, peel the potatoes and grate. Pre -heat oven to 350 degrees. In a large bowl, combine the grated potatoes, butter, onion, sour cream, , salt, and cheese; mix well. Place contents in a 9 x 13 pan. Crumble the sleeve of butter crackers on top. Cover with aluminum foil and bake for 45 minu...

I am attaching more pics to mix things up. I decorated this cake about two years ago for one of my God Son's first birthdays. He loved teddy bears this and this was a huge hit. The entire cake is made out of cake and icing, there are not fake fillers. The pictures do not do it justice. The cake stood over 3 feet tall and weighed about 35 pounds. I made a miniature size version of the bear from the top of the cake for him to eat alone, needless to say he destroyed it.

Carbs are my best friend so its no surprise that I fell in love with this the first time I starting tinkering with a pasta salad recipe that would fit my personality. So many store bought pasta salads leave funny after tastes that I knew I could come up with one to satisfy me. Many of the vegetables I use in this I inter-change depending on the time of year so that I can use the freshest ingredients. Italian Pasta Salad 1 cup mayonnaise 1 cup miracle whip 2 T. red wine vinegar 2 t. salt 1/2 t. ground black pepper 2 cloves garlic, minced 3 T. fresh basil, chopped 1 pound bow tie pasta 2 cups chopped tomatoes 1/3 cup yellow pepper, chopped 1/3 cup red pepper, chopped 1/3 cup green pepper, chopped 1 English cucumber, chopped 1 red onion, chopped Cook pasta according to package directions til al dente . Drain and rinse under cold water. Set aside. In a bowl, whisk together mayonnaise , miracle whip, vinegar, salt, black pepper, and garlic until combined. Stir in the basil. In a l...

I love salads and I am always looking for ways to re-invent them to find the most flavor and least amount of calories. The salad itself has a few basic ingredients meant to be changed to your liking. The real star here is the delicious Poppy Seed Dressing. Autumn Harvest Salad Salad Mix Hearts of Romaine Salad Mix (you could use any salad mix that you like) Grilled Chicken (optional) Apple (any variety you like) Swiss Cheese, shredded Cashews Craisins Poppy Seed Dressing 2/3 cup canola oil 1/3 cup lemon juice 1/2 cup Splenda artificial sweetener 1 T. poppy seeds 1 T. dijon mustard 1/2 t. salt 1/2 t. onion powder Mix all ingredients in a blender and blend until combined. Can be stored in the refrigerator for up to a week. Shake well before using.

There is nothing better in Tennessee than sitting on the porch on a warm summers night eating a bowl of blackberry cobbler. This is best made with fresh picked blackberries and a scoop of homemade vanilla ice cream. Of course I'm a city boy now, so I don't get a whole lot of fresh picked blackberries in downtown Denver. Blackberry Cobbler Dough 2 cups all purpose flour 1/2 cup sugar 2 t. baking powder 1 t. salt 12 T. cold butter 1/2 cup boiling water 1/4 t. cinnamon Blackberry Filling 2 T. cornstarch 1/4 cup cold water 2/3 cup sugar 1 T. lemon juice 6 cups fresh blackberries, cleaned 1/4 t. cinnamon 1/4 t. nutmeg Pre-heat the oven to 400 degrees. To make the dough combine the flour, sugar, baking powder, and salt. Cut in the butter until the flour mixture resembles coarse crumbs. Stir in the boiling water until moist and set aside. In a saucepan combine the cornstarch and cold water. Stir in 2/3 cup sugar, lemon juice, cinnamon, nutmeg, and blackberries. Over medium-high ...

A few months ago a friend of mine asked me to make her a dessert buffet for a reception party after her and her husband renewed their wedding vows. Little did I know what I was getting myself into. I ended up making 15 different types of desserts to feed 300 people. These are a few photos from the reception. Photos courtesy of David Cowden, Light Imagery StudioHighlands Ranch, Colorado 303.601.0476 http://www.lightimagery.net/

These small bites take a twist on the traditional crisp choux pastry but take it from a dessert to an appetizer. Based on how big you make the puffs they can go from appetizer to a light main course for a luncheon. Chicken Puffs 1/4 cup water, boiling 2 T. butter 1/4 cup all-purpose flour 1 egg 1/4 cup swiss cheese, shredded 2 cups chicken, finely chopped 1/4 cup celery, finely chopped 2 T. pimento, chopped 1/4 cup mayonaise 1/2 t. salt Pepper to taste Pre-heat oven to 375 degrees. Melt the butter in 1/4 cup of boiling water. Add the flour and a dash of salt. Stir vigorously. Cook and stir until the mixture comes into a ball and does not seperate. Remove from the heat and cool for 2 minutes. Add the egg and beat into the mixture until smooth. Stir in the swiss cheese. Drop by spoonfuls onto a baking sheet. Bake for 18 minutes. Cool and split. Combine the chicken, celery, pimento, mayonaise, salt, and pepper. Fill each puff with the chicken mixture just before serving.

I am very picky about what kind of sweets and desserts that I eat but I love these bars. A nationwide coffee chain serves these as well and I love them there. They are certainly too sweet to eat everyday but make a nice treat when I have a hankering for something sweet. Sever Layer Bars 8 T. butter 1 cup grahm cracker crumbs 1 cup flaked coconut 6 oz. semi-sweet chocolate chips 1 cup butterscotch chips 1 can sweetened condensed milk 1 cup pecans, broken into large pieces Melt butter and combine with the grahm cracker crumbs in an 8 x 8 baking dish and press into the bottom to form a crust. Layer the following ingredients in this order: coconut, chocolate chips, and butterscotch chips. Pour the can of sweetened condensed milk over the layers. Sprinkly with the nuts. Bake in a pre-heated 350 degree oven for 30 minutes. Allow to cool before cutting and serving. Cooks note : These bars are made to be layers so do not combine the toppings together.

Any Southern cook worth their salt in the kitchen has a barbecue sauce they call their own. I am no exception. I love barbecue in all different forms and this sauce is always a hit! Traditional Barbecue Sauce 1 1/2 cups sugar 1 1/2 cups ketchup 1 cup white vinegar 3 T. red pepper 5 T. red hot sauce 1/4 cup lemon juice 1 onion, sliced 2 T. butter 2 bay leaves 1 T. majoram 1 1/2 T. liquid smoke 3 T. honey 2 T. all purpose flour 3 T. worcestershire sauce In a sauce pan add sugar, ketchup, vinegar, and flour, cooking over medium heat until flour is absorbed. Add remaining ingredients and cook until the onions are tender. Great served over all types of barbecue like ribs, chicke, beef roast, and pork butt.

I love salads but get tired of the same ol' same ol'. This recipe was actually an accident because I was making a salad and had some avocados quickly becoming over ripe. This recipe was the success of me cooking with perishables out of necessity. I may have to do this more often. Avocado Dressing 2 large avocados, mashed 1/2 small onion, chopped 2 t. lemon juice 1/2 pint sour cream 1/2 cup mayonaise Salt to taste Place all ingredients in a blender and refrigerate until ready to use. Cooks note : Most dressings contain some kind of oil but I omitted olive oil in this because of the oils in the mayonaise. If you find the dressing to be too thick you can drizzle in some oil oil while blending until it reaches the desired consistency.

I love baking breads and pastries, but lets face it - not everyone has hours on their hands to knead dough and let it rise and knead it again, etc etc, for hours. This recipe gives you the wonderful taste of yeast rolls without being in the kitchen babysitting them all day. No Rise Yeast Rolls 1 package dry yeast 2 cups warm water 1/4 cup sugar 1 egg 4 cups self-rising flour 12 T. butter, melted Dissolve the yeast in the warm water, stirring in the sugar and egg. Add the flour and melted butter and mix. Spoon into greased muffin pan until each cup is half full. Bake at 425 degrees for 20 minutes. Brush with melted butter while still warm. Cooks notes: Dough will keep in the refrigerator for about 2 weeks. You must use self-rising flour in this, I have tried all-purpose flour and added leavening agents, but the rolls do not turn out the same.

A dear friend at work keeps bringing in this cheese dip and we all fight over who is going to take home the leftovers. It has a different twist as its a cold cheese dip rather than the traditional melted cheese dip. It is great served with Triscuit Thin Crisps but any snack cracker would do. Mexican Cheese Mix Dip 24 oz. monterey jack cheese, shredded 1 bunch cilantro, chopped 1/2 bunch parsley, chopped 4 oz can black olives, chopped 6 green onions, chopped 4 oz. can green chilis, chopped 1 tomato, chopped 3/4 bottle of Good Season Italian dressing (1 pack of dressing made following the package directions) Combine all ingredients and keep chilled. Serve with Triscui Thin Crisps.

This is another mexican dish that I just absolutely love! It has an amazing smoky flavor with the beans. This is definitely in my travels beautifully section of my cookbook. Frijoles a la Charra 1 pound dry pinto beans 5 cloves garlic, chopped 1 teaspoon salt 1/2 pound bacon, diced 1 onion, chopped 1 can stewed tomatoes, chopped 2 jalapeno peppers, diced 1 (12 fluid ounce) can beer, preferably a dark stout 1/3 cup chopped fresh cilantro Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High. Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans. Cover slow cooker, and continue cooking 8 hours on Low. Mix in the beer and cilantro about 1 hour before the end of the cook time.

This is one of those dishes I would never make for myself at home but love to take it to potlucks because it travels and re-heats easily. It is a wonderful dish but I must admit I am a slave to traditional chili relleno's so when I can serve them fresh I do. This is a must in my potluck diary though. Chili Relleno Casserole 1 pound lean ground beef 1 onion, chopped 4 (4 ounce) cans whole green chili peppers, drained 1 1/2 cups shredded cheese, divided (i like a mixture of colby, cheddar, and monterey jack) 4 eggs 1/4 cup all-purpose flour 1 1/2 cups milk salt and pepper to taste jalapenos to taste Lettuce, tomoatoes, and sour cream to serve with Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat. Arrange 2 cans of the chili peppers on the bottom of a 9x9 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle th...

This was my favorite dessert as a kid. I remember the first time I ever ate it I was 12 years old and an Old Lady that lived next door made it for me once for helping her with some chores. After that I always asked for it everytime I went over. The nice old lady has since passed away but I still have happy memories of eating it with her. Stardust Salad 1 box lemon jello 1 box orange jello 2 cups boiling water 1 1/2 cups cold water 1 can crushed pineapple, drained 40 miniature marshmallows 2 bananas, sliced 1 + 1/4 cup sugar 2 T. all-purpose flour 1 cup pineapple juice 1 egg, beaten until foamy 1 cup heavy whipping cream 3 oz cream cheese, softened First layer: Dissolve both boxes of jello in the 2 cups of boiling water. Stir til completely disolved and add 1 1/2 cups of cold water, bananas, crushed pineapple, and marshmallows. Pour into a rectangular baking dish (any shallow dish about 2 inches deep will do). Cover and refrigerate until jelled. Second Layer: Combine 1 cup sugar, flour,...

With warm weather quickly approaching I cant wait to make my favorite ice cream. For those of you who have never made homemade ice cream, its very easy and far surpasses any store bought brand. Ice cream has come a long way since I was a child with a hand crank freezer, my Cuisinart Ice Cream maker makes it a snap. Butter Pecan Ice Cream 1/2 cup pecans, chopped 2 T. butter 3/4 cup brown sugar 1 whole egg, beaten 1 egg yolk 1 cup half and half 1 cup heavy whipping cream 1 teaspoon vanilla In a skillet over medium low heat, toast the pecans in the butter until browned, watching closely so that you dont burn them. In a seperate pan over low heat, combine the brown sugar, eggs, and half and half. Bring to a simmer and cook for about 2 minutes, do not boil. Remove from heat and stir in heavy cream, pecans, and vanilla. Pour into ice cream maker and freeze according to machine directions. I traditionally make this a day ahead so that I can freeze it overnight for a firmer consistency.

Even the pickiest veggie eater will fall in love with this casserole. It't not waist line friendly but it is certainly hunger friendly. This is one of my favorite side dishes and the leftovers are just as great as the main event. Vegetable Casserole 1 pound frozen white corn (fresh can be substituted) 1 pound forzen green beans (fresh can be substituted) 2 cups carrots, chopped 1 cup celery, chopped 1 whole white onion, chopped 4 oz. jar chopped pimento peppers 1 cup sour cream 1 cup shredded cheese (I use whatever is on hand, I like a mix of Colby and Cheddar) 1 can cream of mushroom soup 1 can cream of celery soup 1 t. salt 1 t. white pepper 1 stick of butter, unsalted 1 cup slivered almonds 2 cups butter crackers, crushed Prehead over to 375 degrees. In a large bowl, combine corn, green beans, carrots, celery, onion, pimento, sour cream, colby cheese, both soups, salt, and pepper. Pour mixture into a souffle dish sprayed lightly with cooking spray. Melt the stick of butter an...

Turkey is probably my favorite meat in the world. So many people don't take the time to appreciate that turkey can be enjoyed everyday and not just on Thanksgiving. This recipe is very heavy with brand spices that should be readily available in most super markets. Make sure you plan ahead as this marinade has to sit for up to a week. Smoky Turkey Marinade 2 t. Chef Paul's Poultry Magic seasoning 2 t. minced onion 1 cup peanut oil 2 t. Morten's Natures Seasons Seasoning Blend 2 t. creole seasoning 2 t. dried cilantro 1/2 t. garlic powder 2 t. liquid smoke 1 t. dried sage 1 t. dried rosemary 1 t. dried thyme 2 t. worcestershire 1 t. pepper In a jar combine all ingredients and give it a good shake. Leave this sitting on the counter for at least 5 days, up to a week. Occasionally as you walk by just give the jar a good shake. When I am ready to bake my turkey I take a whole cleaned turkey (generally around 18 pounds but there is plenty of marinade here for a bigger turkey)...

If you have looked through my recipes, the majority of them are simple and to the point. This goes with that same line of thinking. Delicious ingredients meant to maximize on flavor and save on time. I took this to work and they all called it "heaven in a bowl". Its the perfect mixture of sweet to satisfy an end of meal craving. You can play with the ingredients in this to make it your own based on your own taste. You may also see versions of this dessert called "Cherry Fluff". Fluffy Pink Salad 1 can sweetened condensed milk 1 container of frozen whipped topping, thawed 2 cup miniature marshmallows 1 cup pecans 1 can cherry pie filling 1 can crushed pineapple, drainged 1/2 cup coconut 1 can mandarian oranges, drained 1/2 cup maraschino cherries, chopped Combine all ingredients together and chill until ready to serve.

Nothing says comfort food like soup. Normally if I am eating soup I look for a heartier soup that will fill me up but I can't deny my love for onions. A classic French Onion Soup will make even the pickest eater right at home. French Onion Soup 6 onions, thinly sliced and soaked in cold water 1/4 cup butter, unsalted 2 T. all purpose flour 3 (10.5 oz) cans of beef broth 1 (10.5 oz) can of chicken broth 1 cups water 1/4 cup dry white wine French bread, sliced (enough for each bowl of soup you are serving) Parmesan Cheese, grated (again enough to top each bowl of soup) Swiss Cheese, grated (enough to top each bowl of soup) In a stock pot saute the onions, drained, in the butter until soft but not browned. Stire in flour and gradually add the broth's, water, and wine. Bring to a boil and simmer for 20 minutes or longer (if longer you may need to add more water or broth, if you add too much water you can always add more powdered beef bouilion cubes). Toast enough french bread slice...

Chocolate fudge is a huge hit no matter what time of year you serve it as long as it is made right and is smooth and creamy. This is a variation of a famour version of fudge using a very popular candy bar. One of my good friends never eats anything I take to work and he asked for extra batches of this to take to his wife. I knew I had a winner then! Chocolate Fudge... Priceless Butter flavored cooking spray ¼ cup Butter 2 ¼ cups Sugar ¾ cup plus 2 T. Evaporated Milk ½ t. Salt 1 cup Marshmallow Crème 8 oz. Dark Chocolate Chips 3 Chocolate Bars w/ almonds, chopped (I use Hershey’s) 1 cup Semi-sweet Chocolate Chips 2 cup Almonds, chopped and toasted 1 ½ t. Vanilla extract Line a 13x9x2 inch pan with foil and spray with butter flavored cooking spray, set aside. In a heavy saucepan, combine the sugar, milk, salt, and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from the heat. Stir in the m...

Pumpkin is such a versatile vegetable that most people don't appreciate. So many people are more inclined to cookg with pumpkin during the early fall but for me its a year round treat. These cookies with a slight hint of pumpkin with the sweetness of white chocolate. Pumpking Chipper Cookies 2 C all purpose flour 1 C (6 oz.) butterscotch morsels 1 t Baking soda 3/4 C butter or margarine, softened 1 C sugar 2/3 C firmly packed brown sugar 1 large egg 1/2 C canned pumpkin 1 C quick-cooking oats, uncooked 2/3 C White Chocolate Chips 2/3 C chopped Pecans 1 t Vanilla 1 t Pumpkin Pie Spice ¼ t Ground Cloves ½ t Cinnamon ½ C Cream Cheese, softened Combine flour, soda, pumpkin pie spice, cloves, and cinnamon; stir well, and set aside. Beat butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add sugars, beating well. Add egg, vanilla, and pumpkin; beat well. Add flour mixture; beat well and scrape the sides of the bowl Stir in oats, white chocolate, butter...

I love to keep my dishes simple and the ingredients light and flavorful. This dish could not be easier. With three ingredients you can't go wrong. The mizithra cheese is a goat cheese that is very sweet and soft and similar to a ricotta cheese. Those of you with a chain Italian restaurant in your town might recognize this dish! Mizithra Brown Butter Pasta 1 lb pasta, uncooked, (honestly I use whatever is on hang but angel hair or spaghetti is common) 1 cup unsalted butter 3/4 lb mizithra cheese, shredded Salt and Pepper, to taste Cook the pasta to the desired doneness and drain. In a seperate pan, place the butter over medium-low heat. Cook the butter until browned. Do not turn the heat too high or you will burn it. Do not walk away from the stove while you are browning your butter, seconds can be the difference between brown and burnt. Pour the browned butter over the pasta and stir in the mizithra cheese. Season with salt and pepper to taste. For an added kick you can als...

I know its not the time of year for this but it has become a family classic since the first time I ever made it. I’ve captured the familiar flavor of eggnog in this silky pie filling and poured it into a cookie crust painted with chocolate. Egg Nog Pie 2 cups Pecan Shortbread Cookie Crumbs (Pecan Sandies) 1/3 cup Butter, melted ½ cup Semi-sweet Chocolate Chips 2 ¼ cups Whipping Cream 1/3 cup Sugar ½ cup Bourbon or Rum ½ t. Ground Nutmeg 1 envelope unflavored Gelatin ¼ cup cold Water 6 Egg Yolks, lightly beaten 1 T. Butter Freshly Grated Nutmeg Powdered Sugar Unsweetened Whip Cream (optional) Stir together cookie crumbs and 1/3 cup melted butter; press firmly into a greased 9” deep-dish pie plate. Bake at 350 degrees for 8 minutes. Remove crust from oven, and sprinkle chocolate morsels into warm crust. Let stand until morsels melt; spread chocolate over bottom of crust with a spatula. Set aside. Stir together whipping cream and next 3 ingredients in top of a double boiler; bring wa...

With my theme of coconut this week I have fallen in love with this pie and it has fallen in love with my waistline. Its super simple to make with ingredients that most people have readily on hand. Its very easy to toss together and in the oven for when unexpected company stops by. Coconut Macaroon Pie 1 ½ cup sugar 2 eggs ½ t. salt ½ cup butter, softened 1 T. flour ¾ cup milk 1 ½ cup coconut 9 inch pie shell, unbaked Prehead oven to 300 degrees. In a mixer combine sugar, salt, and eggs until well mixed. Add the butter and flour and mix well. Blend in the cup of milk. Fold in 1 cup coconut. Pour in unbaked pie shell. Topwitha ½ cup coconut. Bake at 300 degrees for 1 hour. Let cool for 10 minutes before serving. To serve I drizzle a slice with melted dark chocolate and sprinkle with toasted coconut.

I love coconut so I have been working on two new recipes that I can use it. One of my favorite desserts is Coconut Macaroons. I have been tinkering with this recipe for weeks much to the enjoyment of co-workers. Its a very basic recipe for a classic cookie. Coconut Macaroons 3 cups Coconut, shredded 1 t. Almond Extract 1/8 t. Salt 2/3 cup Sweetened Condensed Milk 2 egg whites 1 t. Cream of Tartar Preheat oven to 350 degrees. Beat egg whites and cream of tartar til stiff and set aside. In a medium bowl, combine coconut, almond extract, and salt. Mix in sweetened condensed milk to form a thick paste. Fold in the stiffened egg whites. Drop by teaspoonfuls onto greased cookie sheets. Bake for 8 minutes or until edges are lightly brown. **If desired you may dip the macaroons in either milk or dark chocolate for that extra bite. I find dark chocolate is a great contrast to the sweetness of the coconut.

I absolutely love vegetables of all kinds. I really enjoy cooking vegetables that I can season lightly and let the natural flavors shine through. There is absolutely nothing fancy about this dish except that I love the flavors and it goes with just about anything. Simple Black Eye Peas 1 pound frozen Black Eyed Peas 1/2 red onion, chopped 1 1/2 cups water Salt, lots of salt, to taste Pepper to taste Bring the water to a boil over high. Add the black eye peas and onion. Bring back to a boil and then turn heat down to low, cover and continue to cook for about 25 to 30 more minutes, until tender and most of the water has evaporated or been absorbed. Salt and pepper to taste. These may seem like they require a lot of salt but thats pretty normal for the right taste.

I absolutely love balsamic vinegar and I love how the sugars in the vinegar thicken when it is cooked. I add honey to this to take a bit of the bite out of the vinegar also. You can increase or decrease the honey depending on how sweet you want the dish. This is a wonderfully light dish and rather good for you to boot. Sweet Balsamic Chicken 1 lb boneless skinless chicken (i like thighs because they are a good size for serving) 1/2 cup honey 1/4 cup balsamic vinegar 1 cup bread crumbs 2 T. Italian seasonings 1/4 cup grated parmesan cheese Olive oil or cooking spray salt and pepper to taste Preheat oven to 350 degrees. In a bowl combine honey and vinegar together and set aside. In a seperate bowl, combime the bread crumbs, italian seasoings, and parmesan cheese. Rinse and dry the chicken. Salt and pepper the chicken on both sides. Dip the chicken pieces into the honey mixture and then dredge in the bread crumbs. Place on a baking sheet lined with aluminum foil. Once all of the chi...

This recipe will be encountered with much contention by those who do not like liver. I for one love liver, especially chicken and duck. This is a great bite size appetizer for parties or as a side dish with dinner. Rumaki ½ lb Chicken Livers, cut into bite size pieces 1 can sliced Water Chestnuts ½ lb sliced Bacon ½ lb smoked mozzarella cheese (may subsitute any cheese of your liking) Drain and rinse the chicken livers and allow to drain on paper towels. Cut the livers into bite size pieces, approximately the size of the water chestnuts. Cut bacon stripes in half. Cut cheese into chunks the same size as the liver and water chestnuts. Working in an assembly line lay out a strip of back, place in the middle a water chestnut, piece of liver, and piece of cheese, wrapping the bacon over the top and securing with a toothpick. Broil 6 inches from the heat for 3 minutes on each side.

This is another candy that just screams comfort and home for me. Much like my Coconut Balls this is an old family recipe from my Aunt and Grandmother. Its very reminiescent of a classic candy sold by a famous candy maker today! These are oh so good and oddly enough not overly sweet. Peanut Butter Balls 2 sticks butter 1 cup graham cracker crumbs 1 cub peanut butter 16 oz. powdered sugar 1 stick paraffin 1 bag chocolate chips Melt 2 sticks of butter. Pour over 1 cup graham cracker crumbs and add peanut butter and powdered sugar and mix together. Roll in balls. Melt 1 stick of paraffin and 1 pack of chocolate chips on low heat and dip balls. Use toothpicks to dip balls. ***Paraffin wax can be found in most grocery stores where they sell their canning goods.

This is a favorite from my childhood. This is a classic recipe of a candy in the south, many would also hear it referred to as Millionare's Candy also. I actually came up with my concoction of this recipe between one from my Aunt Patsy and my Grandmother. I am not a huge sweets eater but this is not to be missed. Coconut Balls Candy 32 oz. powdered sugar 1 can sweetened condensed milk 1 pound chopped pecans 1 ½ package butterscotch chips 1 T vanilla 2 sticks butter 14 oz. coconut 1 block paraffin Melt butter; add 1 box sugar. Add milk; add second box of sugar. Add nuts, coconut, and vanilla. Put in the refrigerator overnight; shape into small balls. Melt butterscotch chips and paraffin in a double boiler. Dip balls in butterscotch while warm.

Matini's have become a huge hit in a last few years. Every restaurant I go is constantly striving to come up with new and creative drinks to keep bringing patrons back for more. I have taken some of my favorite martini's I have had at my favorite restaurants and re-created them at home. Cheers! Key Lime Martini 2 oz. vanilla flavored vodka 2 oz. lemon-flavored vodka 2 oz. Rose's lime juice 1 oz. pineapple juice Sugar and Grahm Cracker crumbs to rim glass In a cocktail shaker filled with ice, combine both vodka's, lime juice, and pineapple juice. Cover, shake vigorously and strain into a chilled martini glass rimmed with sugar and grahm cracker mixture. Cosmopolitian 4 oz. voka 2 oz. orange flavored liqeur (such as triple sec or cointreau) 2 oz. cranberry juice 1 oz. fresh squeezed lime juice In a cocktail shaker filled with ice, combine all ingredients and shake. Servein chilled martini glass with a lemon twist. Top Shelf Margarita Martini Coarse kosher salt Lime sl...

Since I moved to Colorado from Tennessee I have fallen in love with Tex-Mex and Mexican food. I don't know anyone who doesn't love salsa. I make this when tomato's come into season and either jar, freeze, or give to my friends as gifts. There are probably thousands of ways to make salsa but mine is a smoother version that packs a little kick. Chip’s Homemade Salsa Makes 1 ½ gallons 6 pounds plum or roma tomatoes 1 can diced tomatoes w/ green chilies Salt to taste – I use several teaspoons to help make the tomatoes sweat and marinate 6 cloves chopped garlic ¼ cup lime juice 1 T ground cayenne pepper 1 ½ t ground cumin 1 red onion, chopped 1 white onion, chopped 1 yellow onion, chopped 1 pound jalapeno peppers, chopped 1/3 bunch fresh cilantro, chopped 2 shots of tequila – more if so inclined In a 12 cup food processor quarter the tomatoes and sprinkle with salt, garlic, cayenne pepper, cumin, tequila, and lime juice. Do not process yet, allow to marinate for approximatel...

I love making dishes that any home cook can make their own. I am all about taking what you love and making it something that makes you want to dance in the kitchen. Since this is suppose to resemble a pizza you can practically add anything you would put on a pizza. Most times I add many other items based on what kind of mood I am in and whom I am serving this too, if you can put it on pizza it would probably be great in this dish. Experiment and make it your own. I also love cheese so sometimes I go crazy and add lots more cheese. Pizza in a Bowl 2 cups uncooked pasta (I use macaroni but you can use anything.) 1 lb sausage (pork is fine but I prefer Hot Italian)1 teaspoon garlic salt 1 teaspoon onion salt ½ teaspoon sugar 1 teaspoon oregano ½ cup onion – chopped ½ cup green pepper – chopped ½ cup mushrooms – sliced ½ cup olives - sliced 16 oz. pepperoni - cut in 1/2 8 oz. Canadian bacon 6 oz. tomato paste 15 oz. pizza sauce 8 oz. tomato sauce 2 cups grated mozzarella cheese 1 cup ...

I love making this bread pudding. I have friends who always say "Oh I don't like bread pudding" and I challenge them to try this and then make that statement again. This has to be served hot. I love having friends over with the wonderful white chocolately smell and pulling it fresh from the oven. This will not disappoint. Chip’s White Chocolate Bread Pudding w/ Raspberry Sauce Bread Pudding 6 oz. White Baking Chocolate – coarsely chopped 3 cups Milk 6 cups French Bread – cubed into 1-inch pieces 2 Eggs ¼ cup Sugar 1 teaspoon ground Cinnamon 1 teaspoon vanilla Raspberry Sauce 1 – 10 oz. package frozen raspberries ¾ cup Sugar 2 tablespoons sugar 2 tablespoons cornstarch Defrost raspberries in the refirgarator with ¾ cup sugar until thawed completely. Heat oven to 350 degrees. Prepare a souffle dish cooking spray, set aside. In top of a double boiler, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (DO...

I go through phases with my cooking. Lately I have been in love with Asian cooking and my wok. If you don't own a wok I would encourage you to run, not walk, out and buy one immediately. I have found that I enjoy the way the wok cooks food so much that I often use it for other recipes as well because of the even heat distribution. I do all of my cooking on a gas stove and I find that creates more control over temperature and the wok is easier to cook with on gas than a traditional electric stove top. I absolutely love love love Peanute Sauce. I would eat it on everything if I could. This sauce is so versatile from using as a sauce for a chicken or shrimp dish to grilling skewered chicken strips and using as a dip. PEANUT SAUCE 3/4 cup crunchy peanut butter 1 1/2 cup coconut milk, unsweetened 1/4 cup freshly squeezed lemon juice 2 tablespoons soy sauce 2 tablespoons molasses (or brown sugar) 1 teaspoon fresh ginger root, grated 4 garlic cloves, minced 1/4 cup chicken broth 1/4...

When I am nesting at home on a cool winter day nothing says home like comfort food. I enjoy wrapping up a meal with one or two of these cookies to cleanse the palate and wrap up to watch a good movie. I have been enjoying these cookies since I was a child. I would always beg my Mother to make them for me and now I make them for her. Chip’s No-Bake Chocolate Oatmeal Cookie’s 6 T. Cocoa 2 c. Sugar 1 stick of Butter ½ c. Milk 3 c. Quick-cook Oatmeal 2/3 c. smooth Peanut Butter ½ t. Vanilla In medium-sized saucepan, combine cocoa, sugar, butter, and milk over medium heat. Stirring constantly, bring the mixture to a full boil. (It is very important to continue to stir until the mixture is boiling). Once the mixture has come to a complete boil, stop stirring and continue to boil for 60 seconds, then remove from the heat. Immediately add vanilla, oatmeal, and peanut butter. Stir until thoroughly mixed and then spoon out tablespoons of the mixture onto waxed paper. (Be sure you drop th...

These creamy mints came from my grandmother’s kitchen over 60 years ago. I don't think since I have been born that I can remember an occasion with my family from a wedding to a baby shower where my Grandmother wasn't begged to make these. They can be frozen beautifully in an airtight container stacked between sheets of wax paper. Cream Cheese Mints 1-8 oz. package Cream Cheese ¼ cup Butter, softened 2 pounds Powdered Sugar ½ t. peppermint extract 6 drops of food coloring Powdered Sugar Cook cream cheese and butter in a saucepan over low heat, stirring constantly, until smooth. Gradually stir in package of powdered sugar; stir in peppermint extract. Divide cream cheese mixture into 2 portions, if desired. Stir 2 drops of food coloring into 1 portion and remaining 4 drops into second portion. Shape each portion of mixture into 1-inch balls. Dip each ball into powdered sugar. You can either form the balls into shapes with molds for the occasion or flatten with a glass for round m...

So I am working out the details of the Introduction to my book and would like some feedback if you feel so inclined. Thank you in advance. Introduction When I first decided to write a cookbook I had to reflect on exactly where I wanted to go with my recipes. I have been cooking since I was old enough to walk and stand under my Grandmother Shirley’s feet in the kitchen. My Grandmother has always been a great inspiration in my personal life and in my cooking life. I like to think that the passion I have for cooking and for good food was passed down to me through her. After all these years I still turn to her for advice in the kitchen and I find myself in an interesting situation as I mature because she also turns to me when she has a cooking question. I am happy that she has given me such a foundation for cooking that we are able to share this together. Throughout the years I have found that cooking is more than just throwing ingredients in a bowl and following a recipe. It is pul...

Nothing is more classic, varied, and chaning than potato salad. Nothing screams picnic like an old fashioined potatoe salad. My salad takes the traidional potato salad with an updated touch with the fad that red potatoes are setting. Chip’s Potato Salad 4 pounds red potatoes (8 large) 5 hard cooked eggs, separated 1 t. salt, divided 3 green onions, sliced 1 cup mayonnaise 2 T. sweet pickle relish 1 T. prepared mustard ½ t. pepper Salt to taste Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes. Chop egg whites. Stir together potato cubes, egg whites, ½ teaspoon salt, and, if desired, green onions. Mash egg yolks; add remaining ½ teaspoon salt, mayonnaise, and next 3 ingredients, stirring until blended. Gently stir into potato mixture. Cover and chill 2 hours.

As we are nearing the end of February my friends and I are getting anxious for spring and our annual BBQ's. I thought this would be an ideal time to start posting some of my other favorite potluck and BBQ recipes in anticipation of spring. This salad is a huge hit when I take it to potlucks. I often find my biggest problem when making this dish is finding a bowl big enough to hold it all. Chip’s 7-Layer Picnic Salad Layer the following ingredients in order: 1 bag of shredded lettuce 1 bag of broccoli slaw mix 1 bag of shredded carrots 1 chopped red or yellow bell pepper 1 15 oz can of garbanzo beans (kidney beans also go well) 2 cups of low-fat or fat-free mozzarella cheese (either shredded or cubeb) 6 chopped roma tomatoes Spread low fat Creamy Italian dressing over top Garnish with chopped parsley Low-fat Creamy Italian Dressing 1/2 c low-fat or fat-free mayonnaise 1/2 c low-fat or fat-free Sour Cream (for an extra kick you can substitute fat-free or light ranch dressing) 1 T Oli...

I am not a big sweets eater myself but my favorite things to cook are desserts. I find that anything with sugar or chocolate is always a huge hit at parties. In my ever loving quest to make the best dessert known to man I have worked on this cake many times over to perfect it. I love the final result (and nothing is more comforting or American to me than a bundt cake). I have been told by friends that I am not allowed to come to anymore parties without this cake anymore. World's Best Chocolatel Bundt Cake 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsweetened cocoa powder 3 cups white sugar 1 (3.9 oz) package instant chocolate pudding mix 2 cups sour cream 1 cup melted butter 5 eggs 1 teaspoon vanilla extract 2 cups mini semi-sweet chocolate chips 1 T. all-purpose flour Chocolate Glaze (recipe follows) Fruit to garnish, if desired Preheat oven to 350 degrees. Spray a 10 inch bundt pan with Pam Cooking Spray (I have been using the new Pam for ...

I am constantly being asked to bring dishes to parties I attend and I am more than happy to be of service. With that comes the constant challenge to make new and exciting dishes for my friends and family. I took what could be a classic bean dip and spiced it up and served it with pita chips. It was a huge hit! Hot Chili Bean Dip 6 cloves Garlic 3 red Onion, finely chopped 1-4 oz. can diced Green Chilies 6 T. Olive Oil 4 t. Chili Powder 2 t. ground Cumin 3-14 oz. cans Red Kidney Beans 2 cups grated Colby/Cheddar Cheese mix 2 Red Bonnet Peppers finely diced 1 pound Hot Italian Sausage Salt and Pepper to taste Pita Chips for serving Heat olive oil in a skillet over medium high heat. Sautee until tender the garlic, onions, green chilies, and red pepper, about 3 minutes, do not brown. Remove from pan and let rest. In same pan cook Italian sausage with chili powder and cumin until browned. While sausage is cooking drain the red kidney beans, reserving the juice. Place all kidney beans except...