Dried Lima Beans

For this recipe I used:

• 24 oz. bag of China Doll Large Dried Beans
• 2 Knorr chicken bouillon cubes
• Garlic Glove Chopped
• 1/2 Onion Chopped
• 9 Cups Water
• 2 Tablespoons Bacon Grease
• 1 teaspoons Salt
• Sprinled Black Pepper
• 4 Slices of Bacon

First Soak beans in a bowl of water overnight, then rinse them the next day and put them in a crock pot along with all of the ingredients above. Cook on High all day about 6-8 hours.

 I serve them with cornbread (my fried cornbread recipe can be found in my sidebar)  Ham steak with pineapples and Baked Sweet Potatoe.

Enjoy!

Rice Krispy Treats Desserts ~ All Treats No Tricks...Happy Halloween!

You will need:

• 1/4 cup Butter or Margarine
• 1- 10 oz. Bag of Marshmallows
• 6 Cups Rice Crispies Cereal (or any store brand will do)

Melt margarine or butter in a large pan over med heat. Add marshmallows and stir constantly until melted. Remove from heat. Add rice crispy cereal and stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into a greased 13 by 9 inch pan or casserole dish. Cut into squares when cooled.

Enjoy!

Note: This recipe is on the back of most boxes of rice crispy cereal or bags of marshmallows...but there once was a time that I found that it wasn't,  so I'm posting it here so I will have it on hand! 

Easy Baked Chicken Drumsticks

Pre-heat oven to 350 degrees, then line a baking sheet with foil and spray it with non-stick spray. Wash Chicken legs and put them on the prepared baking sheet.

Sprinkle generously with your favorite seasonings, I used Chicken Seasoning salt, Season All, Soul Food Seasoning, Black Pepper, and Garlic Powder. I sprinkle on one side bake about 45 mintutes and then take them out and turn them sprinkle with seasonings on the other side and bake them for about another 45 minutes. Don't be afraid to cook these for about an hour and a half total time...because I have found that they are perfect then...not rubbery at all, like baked chicken can often tend to be... if it isn't cooked long enough.

After you take them out of the oven be sure to let them stand for about 10-15 minutes...they are just better if you do this...  By allowing the meat to stand a little while before serving allows the juices, (which have been driven to the center of the meat while cooking) to redistribute and be reabsorbed. The meat will be more juicy, tender, a better texture (not rubbery).  

Serve with your favorite side dishes and...
 Enjoy this carefree and "easy" as it gets dish!

Easy Baked Apples

This is a perfect recipe for fall

All you will need is some apples, honey, brown sugar, and ground cinnamon and butter or margarine....

Lightly grease a casserole dish, wash and core the center of  the apples, place them in casserole dish, sprinkle the inside of each apple with a generous amount of honey, then pack in some brown sugar and sprinkle the tops with cinnamon and  then cut slices of butter and put them on the tops.  Bake in a 350 degree preheated oven for about 30-40  minutes depending on the size of the apples you are using. This makes a nice presentation for  a fall desert and if you'd like to, you can eat these with shortbread cookies or they are delicious all by themselves.   

 I like to cut them into quarters, (as I did in the photo below)....

 I then take the sauce that's in the dish and I spoon it over the apples and then I bake them an additional 5-10 minutes until they reach desired tenderness, the sauce thickens over the apples and this makes them extra yummy.

 Enjoy!

Old-Fashioned Dressing Recipe Great- Grandma's Southern Recipe

A special post... This is a 5th generation recipe. It has been a tradition in our family for many years...and I'm sure it will be for many more years to come. Now Great-Grandma never had an official recipe that she  followed, she just had it in her mind and knew what to do from watching it made over the years by her mama, but as the years went by, my Grandma T. wanted her children and grandchildren to be able to make this recipe in the years to come, when she could no longer make it for us anymore, so she managed to come up with a written recipe for us to follow. I'm so glad she took the time to do this!

I know at first glace of this post and recipe, It may seem like a lot of trouble to make, but it is well worth the effort. If you don't have a traditional recipe to cook every single holiday that everyone loves, I encourage you to find one, and start one and  let a tradition begin with you. I love tradition...there's something about it that warms the heart and soul. Maybe my Great-grandma's recipe might become yours, if you don't already have a favorite. 

Special Note: Please read the entire recipe before you begin, there are things you can do ahead of time to save you time later. Make sure to plan on several hours for this recipe.... way before your guests are expected to arrive, because it does take some extra time, not because it is hard, but  because there are several steps that take additional time...like the boiling of the chicken for the broth and boiling your eggs, and making the egg bread for the dressing. If you want to you can make some preparations (like the egg bread) ahead of time, you can make it the night before, and refrigerate it. I usually don't do this,  but that's what some of my family members do who fix this recipe.  That saves you time  the next day... when other foods are needing to be cooked in the oven and made in the kitchen. Especially if you are having a lunch gathering and are pressed for time. I usually have an evening gathering so I do all of my work the same day. Well, I think I've rambled on long enough and I have thought of everything I can to help you with this recipe. Now on with the fun... 

**First you will need to cook (boil) a chicken, or hen in order to get some good broth to cook in the dressing.

What you will need to do first is wash chicken pieces. In a large dutch oven pot put a whole chicken, hen or cut up chicken pieces and cover with water, salt and pepper and bring to a boil, reduce heat and slow boil it on medium heat until it is done, about 30 minutes to an hour depending on the size of the chicken or pieces. It's done when it's poked with a fork and the juices run clear. Remove the chicken from broth and SAVE THE BROTH, you will need the broth for the dressing recipe. You can cut up the chicken meat and save it to eat with the dressing or just save it and use the it for a different chicken recipe, that's what I do when I am cooking a holiday ham or turkey, it's up to you, you will need the broth for sure so be sure not pour it out.  

Now it's time to  "Make the Egg Bread" 

For this you will need:

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 eggs beaten well
• 1 cup of buttermilk
• 1 teaspoon salt
• 1/2 teaspon baking soda
• 1 1/2 Tablespoons baking powder
• 1 Tablespoon oil
• 1 Tablespoon butter
• White cornmeal such as Hoover's Fine milled.  Note: I wouldn't substitute yellow cornmeal for white, because I'm sure it will not taste the same. Note:You will not be using the entire bag of cornmeal, you will just use a portion of it, you will be adding it in the bowl until you get  the right consistency which I'll explain more later.  

First melt butter in a skillet add chopped onion and celery, cook on med low heat until tender stirring occasionally.

Note: Divide the cooked celery and onion mixture in half and set it aside... save this other half  for the second part of the recipe.

In a mixing bowl hand mix buttermilk, salt, baking soda, baking powder, and oil and beaten eggs.  Mix well and now add enough corn meal, a little at the time, to make this as thick as when you are making muffins, then add half of the cooked onion celery mixture. Now, Pour in a greased iron skillet or 8 inch by 8 inch baking pan. Bake in a preheated 450 degree oven around 15 minutes, or until golden brown, keep an eye on it.   

It will look like this when it's done. Let it cool and then crumble this up into a large mixing bowl so you can stir in the other ingredients that follows:



• 2 slices of white bread crumbled
• 2 beaten eggs
• salt and pepper generously sprinkled
• 1/2 stick of melted butter
• 2 chopped boiled eggs
• other half of cooked celery and onion mixture
•  chicken broth that you saved,slowly pour in enough broth to make the mix soupy, if you don't end up with enough broth to make it soupy, water can be added.

Pour it in a greased 13 inch by 9 inch baking pan or casserole dish and bake it in a preheated 450 degree oven about 15- 20 minutes or until golden brown.

It will look like this before it goes in the oven...and

It will look like this when it's done

Serve with chilled cranberry sauce and your favorite meat and side veggie..... this time mine so happens to be roasted chicken legs and green beans....but during the holidays it will be turkey and ham and every other side veggie you can think of.

I hope that you enjoy this old-fashioned southern dressing recipe! If you should have any questions, please feel free to leave a comment and I will reply back to you.

Enjoy!

Before I close, I wanted to add a scanned picture of my Great-Grandma (on the left), with her daughter, My "Grandma T." (on the right), the baby is my uncle. This picture was taken I think in the mid 1940's. It's the only one I have of them together.  I'm so honored to have it and so proud to be able to post it with the recipe.  

  Homemade dressing cooked in my kitchen always takes me back in time and it brings back wonderful times spent with family and my precious beautiful and sweet Grandma T.  This post is a tribute to all the grandma's out there... For YOU are so  special, more special  than you know.  God Bless you all..... for you have done great things. You've passed down your cooking skills and so so much more.  Thank you  :)

Note to Self ... 
 No matter how many times you make this recipe, it will never be as good as grandma's was. It just won't. Don't know why.  On her written copy, surely she left out a secret ingredient.  Or did she?  The world may never know, but no matter how many times you are told this tastes just like grandma's tasted, never mind it.... you know better, hers will always be the best in the world to you. Yep, grandma's  and their cooking... are just that special.

Cucumber, Tomato and Green Onion Salad with Balsamic Vinaigrette

You will need:

• Small pickling cucumbers washed,  peeled and sliced
• Tomatoes washed, peeled and sliced
• Green Onion washed, and sliced
• Balsamic Vinaigrette  (I used Traditional Blends brands purchased at The Dollar Tree Store)
• Salt and Pepper sprinked to taste

Purchase the amount of vegetables you think you will need for your party size or family size.

Mix all of the ingredients and refrigerate until ready to serve. Serve in indivual pretty bowls,  delicious served with vegetable crackers.

This is easy and so refreshing on those hot summer days. Perfect for a side dish or appetizer or just a snack.

Enjoy~ 

*A Special Thanks to my Mama for sharing this delicious treat  :)

Potatoe Soup~ Cold Weather Comfort Foods

  You will need:

• 9 potatoes pealed and diced
• 1 onion diced
• 2 carrots diced small
• 1/2 stick butter
• 2 tablespoons flour
• 4 cups milk
• 2 chicken bouillon cubed dissolved in 1/2 cup hot milk
• 1 cup half and half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices bacon cooked crispy and crumbled
• grated cheddar cheese

In a large pot melt butter, add onion and carrots until both are tender. Stirring frequently. Once they are tender. Whisk in flour and stir well, cooking for a minute, then add potatoes, milk and dissolved bouillon cubes. Cook over med heat until potatoes are soft about 20 minutes. Stir occassionally. When pototoes are soft, Add the half and half, salt and pepper. Cook for an additonal 15 mintutes and simmer until ready to serve. When ready to eat, serve in bowls and Serve with crumbled bacon and grated cheddar cheese on top.

Enjoy!

Homemade Chilli For Hot Dogs

You will need:

• 1/2 pound ground beef
• 1/2 tsp. sea salt (season more to taste later)
• 1/2 tsp. garlic powder
• sprinkle of red pepper
• sprinke of black pepper
• dried bay leaf
• 1 tsp. seasoned salt
• 1 tsp. dried onion
• 2 tsp. chilli powder
• Your favorite brand of hot dogs and buns

Cover the ground beef with water in a small pot, use a spatula to crumble the ground beef. Add all of the other ingredients and bring it all to a boil, continue stirring and crumbling up the ground beef with the spatula. Reduce the heat and cook for about 30 min.or longer...the longer it simmers the more flavor it will have. Using a slotted spoon to drain the chilli onto each hotdog and bun.... and add your other favorite condiments like mayo mustard, ect.... This is enough chilli for 8 hotdogs.

Enjoy!

This post is dedicated to Riley, he taught me this method for making hot dog chilli....I tweeked it a little  bit and put my own spin on it, but I will always remember him when I make this. 

Rich Chocolate Cake

This chocolate cake is so rich.

For the cake you will need:

• 2 cups sugar
• 1 3/4 cup all-purpose flour
• 3/4 cup cocoa
• 1 1/2 tsp. baking powder
• 1 1/2 tsp baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk 
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract 
• 1 cup boiling water

Heat oven to 350 degrees, grease and flour 2 9" cake pans
Combine dry ingredients in large bowl, add eggs, milk, oil and vanilla extract. Beat with electric mixer 2 minutes on medium speed, stir in boiling water, (batter will be thin). Pour into pans, bake 30-35 minutes. Cool 10 minutes. Remover to wire racks. Cool, then frost. 


For the frosting you will need:

• 1 stick of butter or margarine 
• 2/3 cup nestle's powdered cocoa
• 3 cups powdered Sugar
• 1/3 cup milk
• 1 tsp. vanilla flavoring

Melt butter or margarine in a medium bowl in microwave, then stir in cocoa powder. Then alternately add powdered sugar and milk until well blended and until it is desired spreading consistency. Add the vanilla flavoring. Add more powdered sugar or milk if need. Makes about 2 cups. Spread on chocolate cake.

Enjoy!

Southern Style Stewed Cabbage with Bacon

What you will need:

• Head of Cabbage
• 4 Slices of Bacon
• 1 Tablespoon of vegetable oil
• 1 Cup of Water
• 2 Teaspoons Sea Salt

Slice the head of cabbage, wash cabbage, and set aside. In a large dutch oven pot add bacon and oil and cook for a little while about 5-10 minutes on medium high heat until it starts to cook, but not get crispy. Add the salt, cabbage and water to the pot and cover, let it come to a boil, stirring often for a couple of minutes, reduce heat to med-low and cook covered until tender. (I like my cabbage very tender, so I cook it about an hour or so). Stirring ocassionally. After it has cooked season to taste with more salt if desired. This cabbage is tender and tasty, it tastes even more flavorful, after it has been removed from the heat and been allowed to sit uncovered for a while, after it is done. It seems that the longer it sits the more tasty it is, because it soaks up the bacon juices.

Enjoy~

For a healthier lower fat version, leave out the bacon, add beef or chicken broth instead of the water, this will add  extra flavor, when cooking any vegetable.