Wednesday, February 29, 2012

Southern Cornbread Stuffing



  • Cornbread, recipe follows
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 8 tablespoons butter
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)
  • 5 eggs, beaten


Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.


  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings

Homemade Biscuits



  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup buttermilk, chilled


Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Tuesday, February 28, 2012

Triple Layer Eggnog Pie


10 caramels
1 cup cold milk, divided
1 graham pie crust
1/2 cup chopped pecans
1 cup cold eggnog
2 small packages, vanilla flavor instant pudding and pie filling
1 8 oz tub whipped topping, thawed, divided


Place caramels and 1 tablespoon of the milk in microwaveable bowl.  Microwave on medium 30 seconds or until caramels are completely melted when stirred.  Pour into crust; sprinkle with pecans.

Pour remaining milk and eggnog into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Mixture will be thick.  Spoon 1 1/2 cups of the pudding over pecans in crust.

Add half of the whipped topping to remining pudding; stir until well blended.  Spread over pudding layer in crust; top with remaining whipped topping.  Refrigerate at least 3 hours before serving.  Store leftovers in refrigerator.

Coffee Carmel Nut Tart


1 1/4 cups graham cracker crumbs
1/2 stick butter or margarine, melted
3 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
35 carmels
1/3 whipping cream
1 tablespoon instant coffee, any variety
3 cups pecan pieces


Preheat oven to 325 degrees F.  Mix graham cracker crumbs, butter, sugar and cinnamon.  Press firmly onto bottom and 1 inch up side of a 9 inch springform pan.  Bake 10 minutes or until lightly browned.  Cool on wire rack.

Place caramels, cream and coffee granules in large microwaveable bowl.  Microwave on high 2 to 3 minutes or until caramels are completely melted, stirring after each minute.  Stir in pecans; spread evenly over crust.

Refrigerate 1 hour or until firm.

Invigorating Hair Conditioner

Brittle hair that breaks every time you run a brush through it is never pleasant.  This cream restores moisture and adds body to even the most gragile hair.


3 tablespoons coconut oil
1 ounce lanolin
1 tablespoon glycerin
10 drops patchouli essential oil


Mix all ingredients throughly.  Pour the mixture into a bottle, cork tightly, put aside for future use. 

To use:  Rub the mixture well into the hair and rinse well.

Sunday, February 26, 2012

Southern Red Velvet Cake



  • Vegetable oil for the pans
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring (1 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting, recipe follows
  • Crushed pecans, for garnish


Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans

Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 4 cups sifted confectioners' sugar
  • 2 sticks unsalted butter (1 cup), softened
  • 1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Peach Cobbler

  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon



  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Saturday, February 25, 2012

Southern Deviled Eggs


  • 7 large eggs, hard boiled and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • Salt and pepper, for taste
  • Paprika, for garnishing
  • Sweet gherkin pickles sliced, for garnishing
  • Pimentos, for garnishing


Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Mom's Mac and Cheese

  • 2 cups elbow macaroni, cooked, drained
  • 1 (28 ounce) can tomatoes with liquid, cut up
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 2 cups shredded Cheddar cheese, divided
  • 2 tablespoons butter or margarine


  1. In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Friday, February 24, 2012

Moist Caramel Apple Cake


1 box yellow cake mix
1 small package vanilla instant pudding and pie filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium granny smith apples, peeled, coarsely chopped
20 caramels, unwrapped
3 tablespoons milk


Preheat oven to 350 degrees F.  Grease and flour 12 cup fluted tube pan or 10 in tube pan.  Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended.  Beat on high speed 2 minutes.  Gently stir in apples.  Pour into prepared pan.

Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean.  Cool 20 minutes; remove from pan.  Cool completely on wire rack.

Microwave caramels and milk in microwaveable bowl on high 1 1/2 minutes, stirring every 30 seconds until blended.  Cool 10 minutes until slightly thickened.  Drizzle over cake.

Fudge Bottom Cheesecake


1 package no bake real cheesecake
2 tablespoons sugar
5 tablespoons margarine, melted
1 tablespoon water
3 squares semi sweet baking chocolate
1 tablespoon margarine
1 1/2 cups cold milk
1 cup thawed whipped topping


Mix crust mix, sugar, the 5 tablespoons melted margarine and the water with fork in 9 inch pie plate until well blended.  Press firmly against side of pie plate first, using your finger or large spoon to shape the edge.  Press remaining crumb mixture firmly onto bottom using bottom of a dry measuring cup.

Microwave chocolate and 1 tablespoon margarine in small microwaveable bowl on high 1 1/2 minutes or until margarine is melted.  Stir until chocolate is completely melted; cool slightly.

Beat milk and filling mix with electric mixer on low speed until well blended.  Beat on medium speed 3 minutes.  Filling will be thick.  Stir 3 tablespoons of the filling into melted chocolate; spread evenly into crust.  Top with remaining filling.  Refrigerate at least 1 hour.  Top each serving with 2 tablespoons of the whipped topping.  Store leftovers in refrigerator.

Thursday, February 23, 2012

Grandma's Pound Cake

1 1/2 cups butter or margarine, softened
3 cups sugar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
6 eggs
3 cups all purpose flour, shifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk

Heat oven 325 degrees. Grease and flour a 10-inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar, 1/2 cup at a time, creaming well after each addition. Stir in vanilla extract, lemon juice, and rind.

Add eggs, one at a time, blending well after each addition. In a separate bowl, sift together flour, baking powder, and salt; then add to creamed mixture alternately with milk. Stir well after each addition. Pour into greased and floured pan.

Bake until wooden pick inserted in center comes out clean, about 60 to 70 minutes, depending on oven. Cool 20 minutes, remove from pan. Yield: 1 Cake.

Pineapple Upside Down Cake

4 eggs
1/2 cup butter
1 cup brown sugar, light
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract

Preheat oven to 325 degrees. In a 10 inch heavy iron skillet, melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over butter.

Arrange pineapple slices to cover brown sugar mixture. Place cherries inside pineapple; set aside.

In a medium bowl, sift together flour, baking powder, and salt. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated white sugar gradually, beating well after each addition. Beat until stiff peaks form.

In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.

Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 10 minutes before inverting onto serving plate.

Wednesday, February 22, 2012

Chocolate Sweetheart Parfaits

Note: Parfaits can be made up to 2 days in advance.

Prep time: 5 minutes

What you need:
  • ½ teaspoon cocoa powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons honey
  • 1½ cups low-fat or fat free Greek yogurt
  • 2 cups fresh or frozen raspberries
  • ¼ cup shaved dark chocolate or chocolate chips
Equipment and supplies:
  • Measuring cups and spoons
  • Medium mixing bowl
  • Whisk or fork
  • Tall glasses, preferably clear
What to do:
  1. In medium bowl, whisk together cocoa powder and vanilla.
  2. Add honey and yogurt and stir until they're well combined with cocoa mixture. It will turn light brown.
  3. Spoon 2 tablespoons of yogurt mixture into the bottom of four clear glasses.
  4. Top with some raspberries and repeat until all of the yogurt and raspberries are used up.
  5. Sprinkle each parfait with chocolate shavings.
  6. Serve or refrigerate until ready to serve.
How much does this recipe make?4 parfaits

Chocolate Cluster Peanut Butter Cake


1 package chocolate cake mix
1 cup cold milk
1 small package vanilla flavor instant pudding and pie filling
1/2 cup peanut butter
1 1/2 cups thawed whipped topping


Preheat oven to 350 degrees F.  Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9 in round cake pans.

Bake 25 minutes or until toothpick inserted in centers comes out clean.  Cool in pans 10 minutes; remove to wire racks.  Cool completely.  Meanwhile, pour milk into medium bowl.  Add dry pudding mix.  Beat 2 minutes or until well blended.  Add peanut butter; beat well.  Refrigerate until ready to use.

Place 1 of the cake layers on cake platter; spread with 1 cup of the pudding mixture.  Cover with remaining cake layer, Gently stir whipped topping into remaining pudding mixture.  Spread over top and sides of cake.  Cut into 16 slices to serve.  Store leftovers in refrigerator.

Tuesday, February 21, 2012

Oily Hair Shampoo

When the scalp produces too much oil, the hair becomes greasy and unsightly.  This remedy works very well to reduce build up.


1/4 cup witch hazel
1/4 cup glycerin
2 tablespoons distilled water
1 1/8 teaspoons jojoba oil


Mix all ingredients together thoroughly.  Pour the mixture into a bottle, cork tightly, and put aside for future use.

To use: Apply every night, rubbing it thoroughly into the scalp and rinse well.

Lavender Hair Tonic

The soothing combination of lavender, vanilla, and rosemary creates a delightful tonic for dull hair.


1 cup apple cider vinegar
2 teaspoons jojoba oil
20 drops vanilla essential oil
5 drops lavender essential oil
5 drops rosemary essential oil


Mix all ingredients together.  Pour the mixture into a bottle, cork tightly, and put aside for future use.

To use: Apply to hair and rinse well.

Volumizing Shampoo

If you find your hair thinning, this excellent shampoo will help boost volume.


1/2 cup apple cider vinegar
1/4 cup sweet almond oil
1/2 teaspoon lanolin
20 drops vanilla essential oil
10 drop palmarosa essential oil


Mix all ingredients together thoroughly.  Pour the mixture into a bottle, cork tightly, and put aside for future use.

To use:  Apply to the roots of the hair with a soft sponge once or twice a day.

Monday, February 20, 2012

Hummingbird Cake

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped nuts
1 (8 ounce) package cream cheese, softened
1/4 pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour 2 - 9 inch round cake pans. Sift together the flour, sugar, baking soda and salt. Set aside.

In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.

Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and cool on racks.

Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

Southern Potato Salad

  • 4 potatoes
  • 4 eggs
  • 1/2 stalk celery, chopped
  • 1/4 cup sweet relish
  • 1 clove garlic, minced
  • 2 tablespoons prepared mustard
  • 1/2 cup mayonnaise
  • salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Sunday, February 19, 2012

Southern Baked Beans



  • 1 large onion, diced
  • 2 (16-ounce) cans pork and beans
  • 3 tablespoons prepared yellow mustard
  • 1/4 cup maple syrup
  • 1/4 cup light brown sugar
  • 4 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/2 pound bacon strips, cut into 1/2-inch pieces


Preheat oven to 350 degrees F.

In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.

Egg Custard Pie

 1 (9-inch) deep pie crust
4 slightly beaten eggs
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1/8 tsp. lemon extract
2 1/2 c. scalded milk
1/2 teaspoon Nutmeg

Chill pie shell while making filling. Blend eggs, sugar, salt, vanilla, and lemon extract. Gradually stir in scalded milk. Stir in nutmeg. Pour into chilled unbaked pie shell. Bake at 400 degrees for 25-30 minutes. Pie is done when knife inserted halfway between outside and center of custard comes out clean.

Saturday, February 18, 2012

Creamy Cabbage with Apples and Bacon

  • 1 teaspoon olive oil
  • 6 slices bacon, chopped
  • 1 large onion, chopped
  • salt and pepper to taste
  • 1 tablespoon white sugar, or to taste
  • 2 tablespoons cider vinegar
  • 1 head green cabbage, cored and chopped
  • 2 large Granny Smith apples - peeled, cored and thickly sliced
  • 1/2 cup chicken stock, or as needed
  • 1/2 teaspoon coriander seeds
  • 1 pinch nutmeg
  • 1/2 cup sour cream


  1. Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
  2. Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
  3. Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
  4. Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.               

    Southern Pecan Pie

    1 cup sugar
    ½ cup dark syrup
    3 eggs, room temperature
    ¼ cup butter, melted
    1 cup pecan halves
    1 (9 inch) unbaked pie crust

    Heat oven to 375 degrees. In a medium bowl, mix together sugar and syrup. Add eggs, one at a time; add butter. Blend well. Add pecans halves. Mix well. Pour into pie crust and bake for 40 to 45 minutes. Cool before cutting.

    Friday, February 17, 2012

    Country Banana Pudding

    1 large can evaporated milk (15 oz)
    1 1/2 cups regular milk
    4 egg yolks (reserve whites for topping)
    1 cup sugar
    1 teaspoon pure vanilla extract
    3 to 4 medium ripe bananas
    1 (11-oz) package Vanilla Wafers

    Heat evaporated and regular milk in double boiler over high heat. Let milk get hot, but not boiling. In a separate mixing bowl, separate the egg yolks from the whites. Slightly beat egg yolks.

    Pour slowly hot milk mixture into egg yolks. Mix well. Add sugar and continue to stir. Return milk mixture to double boiler, stirring occasionally for about 20 to 30 minutes or until mixture thickens. Remove from heat then add vanilla. Stir then let cool. Mixture will thicken more when cooled.

    Line the bottom of a 9 X 13 casserole with vanilla wafers. Slice bananas on top of wafers alternating with wafers and bananas until you have 2 layers. Pour pudding mixture over bananas and wafers. Top with Meringue. Yield: 4 to 6 servings.

    4 egg whites
    1/4 cup sugar
    1/4 teaspoon cream of tartar

    In a clean bowl, beat egg whites and cream of tartar on high speed until peaks began to form, but not dry. Add sugar gradually. When it peaks, spread it on top of pudding and place in the oven on boil to slightly brown.

    Note: If you prefer not to use the egg whites, you can crumble vanilla wafers on top or place whole wafers around the top of the pudding. It's still delicious!

    Old Fashioned Chocolate Cake

    3 cups all-purpose flour
    2 cups white sugar
    1/2 cup unsweetened cocoa powder
    2 teaspoons baking soda
    1/2 teaspoon salt
    2 cups hot brewed coffee
    2/3 cup vegetable oil
    2 tablespoons vanilla extract

    Preheat the oven to 350 degrees. Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda and salt. Add hot coffee, oil and vanilla, mix until smooth. Pour into the prepared pan. Bake for 45 to 55 minutes or until tester comes out clean. Frost with Chocolate Frosting.
    4 (1 ounce) squares unsweetened chocolate
    1 (8 ounce) package cream cheese
    4 cups confectioners' sugar
    1 tablespoon vanilla extract
    1/8 teaspoon salt
    2 tablespoons evaporated milk

    Ingredients must be room temperature. Melt the chocolate in a double boiler or microwave oven. In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla, and salt. Slowly mix in the confectioners sugar.

    Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

    Thursday, February 16, 2012

    Orange Sweet Potato Pie

    3 small to medium sweet potatoes
    3 eggs, slightly beaten
    2 cups granulated sugar
    1/2 cup of brown sugar
    1 stick of butter or margarine, softened
    1 cup of evaporated milk
    1 1/2 tablespoons of cinnamon
    1 1/2 tablespoons of nutmeg
    2 tablespoons of finely grated orange peel (don't leave out)
    1 teaspoon vanilla extract
    1 teaspoon white sugar
    2 (9 inch) unbaked pie crust

    Preheat oven to 375 degrees. Clean and rinse sweet potatoes. Place into deep cooking pot and boil until tender. Drain and remove skin. OR you could bake potatoes in oven until folk tender. Place mashed potatoes in large mixing bowl. Add eggs and butter. Blend for 2 minutes with electric mixer. Add granulated sugar, brown sugar, and milk. Continue beating then add cinnamon, nutmeg, orange peel, and vanilla. Blend well.

    Prick bottom and sides of thawed crust with fork; sprinkle lightly with 1 teaspoon sugar. Place pie crust in over for 5 minutes or until crust rises or is lightly browned, let cool. Pour pie mixture into pie crust and bake for 35 to 40 minutes or until done. Cool for 30 minutes, then refrigerate. Yield: 12 to 14 servings for 2 pies.

    Aunt Nora's Sweet Milk and Jelly Cake

    1 cup margarine, softened
    2 cups white sugar
    5 eggs
    3 cups self-rising flour
    1 cup whole milk
    1 teaspoon vanilla flavoring
    1 teaspoon lemon flavoring
    2 cups strawberry jelly

    Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. In a large bowl, beat eggs, sugar, and margarine together. Add flour a little at a time. Beat. Add milk and beat with mixer. Add flavorings. Pour batter into the prepared pan. Bake for about 1 hour or until the center springs back when pressed lightly. Spread strawberry jelly over the cake while it's warm.

    Wednesday, February 15, 2012

    Dog Cookies

    1/2 cup powdered milk
    1 egg, well beaten
    2 1/2 cups flour
    1/2 tsp garlic salt
    1 1/2 tsp brown sugar
    1/2 cup water
    6 tblsp gravy
    Baby food meat

    Mix all ingredients well. Roll out on a floured board about 1/2" thick. Cut out cookie shapes with floured cutters.
    Bake at 350F for 25-30 minutes. Cool, maybe leaving them in the oven to dry. Cookies should be hard. Store in an airtight container.

    Coconut Macaroons


    1 14 oz package coconut
    2/3 cup sugar
    6 tablespoons flour
    1/4 teaspoon salt
    4 egg whites
    1 teaspoon almond extract


    Preheat oven to 325 degress F.  Grease and flour baking sheets; set aside.  Mix coconut, suagr, flour and salt in a large bowl.  Stir in egg whites and almond extract until well blended.

    Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 teaspoon of the coconut mixture for each mound.

    Bake 20 minutes or until edge are golden brown.  Immediately remove from baking sheets to wire racks.  Cool completely.

    Gourmet Dog Biscuits

    12-16 ozs. raw liver ( or use canned baby food meat)
    1 1/2 lbs. white flour
    8 ozs. Quaker Oats
    3 bouillon cubes, (meat or chicken flavored)
    Approx. 1 cup water
    2 eggs, beaten

    Preheat oven to 350F. Grease 3 baking sheets. Chop the liver finely, by hand or in food processor. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the sheets about 1/2" thick. Dip a small dog-biscuit cutter in flour before cutting out each portion. Remove uncut parts. Spread out on another cookie sheet and repeat.Bake 1 hour. Store in airtight container in fridge for 2 weeks.

    Tuesday, February 14, 2012

    Valentine's Day Meringue Dessert


    4 egg whites
    1/4 teaspoon cream of tartar
    1 cup granulated sugar
    1 1/2 cups whipping cream
    4 oz cream cheese, softened
    1/4 cup powdered sugar
    3 oz white chocolate baking bar, melted
    1 can (21 oz) raspberry pie filling
    1 pint (2 cups) fresh strawberries, halved
    Fresh mint sprigs, if desired



    Heat oven to 275°F.

    Line cookie sheet with cooking parchment paper.

     In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy.

     On high speed, beat in 1 tablespoon of the granulated sugar at a time until stiff glossy peaks form and sugar is almost dissolved, about 6 minutes.

     Spread meringue to form 10x10-inch heart shape on cookie sheet, building up edges with back of spoon.                    

     Bake 45 to 50 minutes or until firm and dry to the touch.

     Turn oven off; let meringue shell stand in closed oven 1 hour.

     Slide meringue shell and parchment paper from cookie sheet onto wire rack. Cool completely, about 10 minutes.

     Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

     In large bowl, beat cream cheese and powdered sugar with mixer on medium speed until fluffy.

     Gradually beat in melted baking bar until smooth and creamy.

     Gently fold in whipped cream.

    Carefully remove meringue shell from parchment paper; place shell on serving plate.

     Spread cream mixture evenly in shell.

     Cover; refrigerate at least 2 hours.

    In medium bowl, gently mix pie filling and strawberries.

     Spoon 1 1/2 cups fruit mixture over top of dessert.

    Garnish with mint sprigs.

    Serve remaining fruit mixture to be spooned over individual servings.

    If other fresh berries are available, use a combination instead of using only strawberries.

    Cherry Valentine's Dessert Bread

    Yield: 3 small breads

    Prep Time: 2 hours, 30 minutes

    Cook Time: 20 minutes

    Total Time: 2 hours, 50 minutes


    1-1/4 cups milk, room temperature
    2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
    1/2 cup butter, soft
    1/4 cup sugar
    1 tsp salt
    1 large egg
    1/4 tsp ground cinnamon
    1 cup chopped candied cherries
    4-1/2 cups all-purpose flour, about
    1 cup powdered sugar
    1/2 tsp soft butter
    1/4 tsp vanilla
    1/4 cup halved candied cherries


    1. In large bowl, mix together milk, yeast, 1/2 cup butter, sugar, salt, egg, and cinnamon. Mix in 2 cups flour. Mix in chopped candied cherries. Mix in the remaining flour until you have a soft dough. You may or may not need as much flour as stated in the recipe.
    2. Turn dough out onto floured board and knead for 8 minutes. Place dough in greased bowl. Turn dough over so that the dough is greased on both sides. Cover and let rise in warm, draft-free place for one hour.
    3. Punch down dough and turn out onto floured board. Knead for 5 minutes. Divide dough into three equal parts. Roll each part into a 10 x 6-inch oval. Fold the length of the oval in half so that the top short edge is about 1-inch in from the bottom short edge. Place each folded bread onto a greased baking sheet. Cover and let rise in warm, draft-free place for about 40 minutes or until double in size.
    4. Bake at 375 degrees F for 15 to 20 minutes. Remove breads from baking sheets and let cool on rack until warm. While the bread is still warm, mix together the confectioner’s sugar, 1/2 tsp butter, vanilla, and enough water to make a thick icing. Ice each bread while it is still warm and top with halved cherries.

    Monday, February 13, 2012

    Open Face Egg Salad Sandwiches

    One Lovely Blog Award

    Moore or Less Cooking has bestowed upon me the One Lovely Blog Award. It takes alot to make me speechless, but she managed to do it hands down.  No matter where you travel in this world, you will never find such wonderful people as in the food community. I'm lucky that I can call people such as Nettie my friend.

    Describe yourself in 7 words:  Loyal, humorous, outgoing, happy, devious (in a good way), protective and fun. I will touch on the devious for a moment. Many years ago I started on the web at Yahoo 360 which was a social site. I was named Devious Deb by my husbands best friend because I'm forever pulling practical pranks on him. So when I say Devious in a good way, it's nothing bad, I just like to have a good time.

    What keeps you up at night?:  I have a really bad habit of playing the "what if" game with myself after I go to bed. What if I did this, or what if I'd done that differently.  I know I can't change the day, only get ready for the next day, but I'm such a perfectionist that I can sometimes beat myself up over something.

    Who would you like to be?:   It's not as much who as what I'd like to be. I'm perfectly happy in myself, but I need more patience.  I am probably one of the most impatient people you will meet.  I guess it wouldn't hurt to be Superwoman!

    What scares you?:  Not being able to please everyone.  I know that is a totally impossible feat, but wouldn't it be nice to be able to do that?  No bickering or complaining.  Now that would be heaven on earth!

    What are the best and worst things about blogging?:  BEST:  The best thing about blogging are the people you get to meet.  I've met some of the most wonderful people here on Facebook in the Foodie community.  Not only other bloggers, but fans and friends.  No matter what kind of day I'm having at work, someone in the Food community always seems to make me smile.  It might be a little saying they post or just a kind word posted on my page. We never know when we post something who will see it or what kind of mood they may be in. I try to post positive and funny things to help others.

    Worst: Time consuming.  People that don't blog have no idea of the time it takes to make these recipes, take pictures, say a few words about them and get them posted.  I enjoy blogging and I enjoy cooking and sharing recipes.  The time it takes is well worth it when I receive a comment that someone really enjoyed the dish.  That makes me smile.

    What is the last website you looked at?:  Moore or Less Cooking to read what I was suppose to do after receiving this award.

    If you could change one thing about yourself, what would it be?:  To stop playing the "what if" game at night and become more carefree and less anal retenative. 

    Slankets, yes or no?:  Well, if I knew what a "slanket" was I might could answer the question! LOL

    Tell us something about the person who tagged you.:  I met Nettie not long after I began Debz Delicious Meals.  I loved her blog on blogger and I got alot of great ideas from reading her blog as well as other foodie friends. I know it was hard for her in the beginning because she is a very private person, but I think she has overcome that and has blossomed into a wonderful person who would go to whatever length it takes to help a fellow friend.  She always has postive things to say and will help get the job done if you need it.

    5 bloggers I tag:  Bobbi's Cozy Kitchen, Baking Bad, Phat Cats Kitchen, Running with the devil(ed) eggs and Carrie's Experimental Kitchen

    Chicken Kabobs in Pita Bread

    Sunday, February 12, 2012

    How to Teach Children to be Enviromentally Friendly

    Parenting is tough. Not only are you charged with raising a child to be physically and emotionally healthy but also socially responsible. In this age of melting ice-caps, overflowing landfills and dwindling natural resources , it’s more important than ever to raise an eco-friendly child.

    Here are some ways you can instill environmentally conscious values:

    Start them young. Even before they are fully aware of the environment around them, make them “green” babies. Consider using cloth diapers and invest in organic baby blankets and organic baby clothing to keep your baby chemical-free and eco-friendly from the get-go.

    Make your house an eco-friendly house. Choose non-toxic cleaners for your household needs or take advantage of the cleaning power of baking soda and white vinegar! Take a good look at your household energy use and choose organic towels whenever possible.

    Green their play time! For babies and toddlers, choose wooden toys over mass-produced plastic toys or buy second-hand instead of new. For older kids, take a break from electronics and lead a nature walk. Choose some fun bamboo craft projects to show them how to utilize sustainable projects. Play in a local park, find a nearby creek to splash around in or take the entire weekend and go camping! Teaching kids to appreciate and enjoy nature will make them more determined to preserve it.

    Make recycling fun! Recycling is an accessible activity for young ones in the house. Let the kids decorate the recycling bin to make it their own! Reward them when they remember to place their cans and bottles in the bins. Make sure they know what a difference they are making with one simple step.

    Teach the importance of conservation. You’ve already done what you can to conserve energy in the home but let the kids help out in conservation efforts where they can. Start a rain collection system that lets them see how much water they can catch. Encourage them to turn off and unplug lights and electronics not in use. On a nice day, let them help you hang clothes on the clothesline instead of using the dryer!

    Get dirty! Growing your own food teaches kids to appreciate what is on the table and lets them see how important it is to maintain a healthy planet so all our gardens can grow. Encourage them to plant seeds and tend to their plants (they can use the water they collected!). Help them build a compost pile so that less waste is heading to your trash bin. Take them to the farmer’s market so they can take in the local food movement! Consider growing a bamboo garden and make sure they know that bamboo is incredible at taking in CO2 and converting it to oxygen for us to breathe.

    Volunteer. Teach kids the importance of giving back! If you’re already a member of an environmental awareness group, see if they have a youth membership and let your child become an advocate for a greener world. If you don’t have a garden for them to grow, find a community garden in your area that needs help. And while they might not thank you for it now, sign them up to help at local park clean-up day.
    As important as these tips are, remember that a parent is the strongest role model most kids will have. Make sure to lead by example – conserve water and energy where you can, choose alternative fabrics when possible and know that even the smallest gesture will teach your kids that being environmentally responsible is a responsibility that we all share.

    Old Fashioned Peach Cobbler

    4 cups fresh peaches, peeled, pitted and sliced
    1 1/2 cups water
    1 1/2 cups white sugar
    1/2 cup margarine
    1 tablespoon cinnamon
    Pinch of salt
    1/2 teaspoon nutmeg

    In a medium pot, cook peaches, water, sugar, margarine, cinnamon, salt, and nutmeg until tender but not mushy. Set aside.

    Pastry for Peach Cobbler
    2 1/2 cups self-rising flour
    3 tablespoons white sugar
    1 teaspoon salt
    1 cup shortening
    1/4 cup cold water

    In a medium bowl, sift together the flour, sugar, and salt. Work in the shortening until the mixture resembles coarse crumbs. Gradually add cold water, stirring, just until the dough holds its shape. Roll out on a floured board and cut into strips. Work with clean hands to form dough into a ball. Chill 30 minutes. Preheat oven to 425 degrees.

    Roll out half of dough and cut into stripes about ½ inch thickness. Pour half of peaches in a 9 x 13 inch baking dish. Top peaches with about 6 to 8 pastry stripes spreading about 2 inches apart. Bake until stripes are lightly brown and flaky. Pour remaining peaches over stripes then weave stripes into a lattice over peaches. Sprinkle with topping.

    Topping for Peach Cobbler
    1/4 cup sugar
    1/2 teaspoon cinnamon
    2 tablespoons margarine, soften

    Mix sugar and cinnamon together. Sprinkle on top of cobbler. Speckle top with margarine about 2 to 4 inches apart. Return to oven and bake until top crust is golden brown.

    Chocolate Cream Cheesecake


    32 chocolate sandwich cookied, divided
    4 8 oz packages cream cheese, softened
    1 cup sugar
    1 teaspoon vanilla
    1 package semi sweet baking chocolate, melted, slightly cooled
    4 eggs


    Preheat oven to 325 degrees F.  Quarter 20 of the cookies; set aside.  finely crush remaining 12 cookies; press firmly into bottom of greased pan.  Bake 10 minutes.

    Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.  Add chocolate; mix well.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Gently stir in 1 1/2 cups of the quartered cookies.  Pour over crust.  Sprinkle with remaining quartered cookies.

    Bake 50 minutes to 1 hour or until center is almost set.  Run knife for metal spatula around rim of pan to loosen cake.  Cool before removing rim of pan. Refrigerate 4 hours or overnight.  Store leftovers in refrigerator.

    Saturday, February 11, 2012

    Raspberry Ganache Pie


    1 8 oz package Semi sweet baking chocolate, coarsley chopped
    1 cup whipping cream
    6 tablespoons seedless raspberry jam, divided
    1 chocolate pie crust
    2 cup raspberries
    1 tablespoon water


    Place chocolate in medium bowl; set aside.  Mix cream and 2 tablespoons of the jam in small saucepan.  Bring just to boil, stirring constantly.  Remove from heat.  Pour over chocolate in bowl.  Let stand 2 minutes.

    Beat with wire whisk until chocolate is completely melted and mixture is well blended.  Pour into crust; cover.  Refrigerate 4 hours or overnight.

    Arrange raspberries on top of pie.  Microwave remaining 1/4 cup jam and water in small microwaveable bowl on high 30 seconds; stir until well blended.  Brush over raspberries.  Refrigerate until ready to serve.

    Friday, February 10, 2012

    Black Eyed Peas

    1 pound black-eyed peas
    4 cups water
    1 medium onion
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 cup cubed ham (option substitutes: 2 polish sausages,
    2 hot sausage links, or bacon)
    1/4 teaspoon dried red pepper (optional)

    Pick and wash the black-eyed peas. Place in slow cooker or, if you wish to cook them on the top of the stove, a large Dutch over. Combine with salt, pepper, onion, water, and ham or other meat. You can add crushed red pepper if you like spicy food. simmer on the top of the stove or turn slow cooker to high and allow peas to cook 3 to 4 hours. Serves 6 to 8.

    Chicken and Dumplings

    3 pounds chicken breasts, skinless and boneless
    1 large Vidalia onion, chopped
    2 carrots, chopped
    3 stalks celery, chopped
    4 cloves garlic, finely chopped
    2 dried bay leaves
    1 t. dried coriander
    1T. fresh chopped thyme
    4 sprigs fresh parsley, plus more for garnish
    2 teaspoons coarse salt
    1/2 teaspoon freshly ground black pepper
    Dash cayenne pepper
    1 cup all-purpose flour
    2 teaspoons baking powder
    1/2 cup milk

    Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, coriander and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour.

    Remove chicken, and let rest until cool enough to handle. Cut the chicken, leaving the meat in large chunks; set aside.

    Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes.

    Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately. Serve 8

    Thursday, February 9, 2012

    Blueberry Pancakes

    • ¾ c. flour
    • 1 tbsp. sugar
    • 1 tsp. baking powder
    • ½ tsp. salt
    • 1 tbsp. margarine
    • 1 egg
    • ¾ c. milk
    • ½ c. blueberries, washed and drained
    • extra margarine for the pan
    • stove (you'll need help from your adult assistant)
    • large bowl
    • mixing spoon
    • saucepan
    • medium-size bowl
    • whisk
    • measuring cups and spoons
    • spatula
    1. In a large bowl, sift together the flour, sugar, baking powder, and salt. Set the bowl aside.
    2. Melt the margarine in a small saucepan.
    3. Crack the egg into a medium-size bowl, then add the milk and melted margarine.
    4. Whisk egg mixture until it is well mixed.
    5. Add the flour mixture to the egg mixture. Whisk again until both mixtures are blended together.
    6. Put extra margarine in the saucepan and heat it on the stovetop on medium heat. It is hot enough when the margarine starts to bubble.
    7. Use a measuring cup or a small ladle to spoon the batter into the pan. Put some blueberries on top of each pancake.
    8. Cook your pancakes on medium heat until small bubbles appear on the top.
    9. Use a spatula to see when your pancakes are light brown on the bottom. When they are, flip them over with the spatula.
    10. Cook for another few minutes until the pancakes are light brown on the other side.
    11. Remove your pancakes and put them on plates to enjoy!
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