Sweet Potato Casserole

Grease a 13 by 9 inch casserole dish or baking pan this recipe will be a two step...a filling and a topping

For the filling you will need:

• 4 cups Cooked mashed sweet potatoes....I used 6 medium sized sweet potatoes, I washed and dried them, then greased them with cooking oil, then I baked them in the oven, on a foil lined cookie sheet at 400 degrees for an hour, then let them cool. Then I pulled the skins off and placed them in a medium mixing bowl and mashed them with a pototoe masher)

• 1/2 cup to 1 cup SugarStart with 1/2 cup, then just taste it and judge the amount you want to add by how sweet you would like to make this dish

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 2 eggs (beaten)

Mix ingredients together in a bowl until mixture is smooth, put it in the greased baking dish and make the topping now

For the topping you will need:

• 1/2 cup melted butter or margarine plus a tablespoon more

• 1/3 cup flour

• 2/3 cup brown sugar

• 1 cup chopped pecans

Mix ingredients and spread over and top the casserole...

*Important Note:

•  You will also need a Bag of Miniature Marshmallows for this recipe, you will not need the whole bag though, and remember not to top the casserole with the marshmallows until it's almost done cooking.

Bake in preheated oven  350 degrees for 30 min. then take it out of the oven and top with miniature marshmallows, then cook an additional 5 minutes or so until the marshmallows are  golden brown. You'll need to keep an eye on it, you know how fast marshmallows can burn.

Enjoy!

Special thanks to my friend Ann for sharing this recipe with me in 2004..... I've been fixing this during the holidays, every year since then and my family and I love it.

Homemade Buttercream Frosting

For this recipe you will need:

• 4 1/2 cups Powdered sugar...plus a little more depending on the desired spreading consistency of the frosting (I actually buy a large bag to have on hand, but you will not need that much)

• 1/2 cup Butter or margarine softened

• 1 tsp. vanilla extract

• 3 Tablespoons of Milk or a little more depending on desired consistency

In a large bowl, hand mix together softened butter or margarine, powdered sugar, and vanilla extract until smooth, gradually add milk and stir it until smooth and creamy. You can add more powdered sugar or milk until you get it to the desired consistency for icing a cake.

Frost the cooled cake, decorate and enjoy!

Oatmeal Cookies

You will need:

• 1 cup butter (or 2 sticks) softened to room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 2 cups Self-rising flour
• 2 1/2 cups old fashioned oats

Preheat oven to 375 degrees, Lightly grease baking sheets. In large bowl, cream butter, brown sugar and granulated sugar until mixed and creamy. Add the eggs, on at a time and mix well. Stir in vanilla. In another bowl mix flour and salt together. Now, add and beat the flour mixture into the creamed mixture. I mixed everything by hand using a large spoon. Stir in the oats. Drop by heaping Tablespoons 2 inches apart on the prepared cookie sheets. Bake 10-12 minutes, or until golden brown. Use a spatula and remove the cookies from pan and set on wire racks to cool. 
Enjoy!

Fast and Easy Baked Ham Steak with Pineapples

This is an easy meat to serve if you are in the mood for some baked ham, but you don't want buy a big ham. It tastes good and it is inexpensive. I do buy the big spiral hams during the holidays and for times when I am having a lot of company over, but this little Ham Steak is great for any day of the year, especially if it's for serving a couple or a small family of 3 or 4.

I personally like this Country Ribbon brand, because it's boneless, but Cook's Brand, and Sam's Club Brand is also good.

All you do is line a baking sheet with foil and put the ham steak on it, pour the juices from the Ham on the pan too, (If you buy a bone in the Ham Steak such as Cook's Brand, I'd wash the Ham Steak first before cooking it, because with that brand, I've noticed that it has a gritty feel to it due to the bone being cut)  and pour a can of diced pineapples over the top...Bake in 350 degree oven for about 30 minutes....that's it.

I like to serve it with dried lima beans and fried cornbread (recipes for these are in the sidebar of this blog) and I also like a baked sweet potatoe. By the way, for beginners on cooking I'd like to mention that Baking a sweet potatoe is simple too, just wash it good and rub olive oil on the outside of it, bake it on a foil lined baking sheet for 400 degrees for 1 hour or a little longer...until tender.

Enjoy!

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  :)