Cooking with Chip

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.