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Slow Cooker Baby Back Ribs!


I love pork ribs...most any kind of ribs, baby back, country style, spare ribs.  I do enjoy good smoked ribs, cooked in a smoker over hickory wood... by someone who knows what they are doing, like a good barbeque place.   However, sometimes you just want to do them yourself and it's winter and it's cold and rainy or snowy outside and you just don't want to get that grill or smoker out, so what to do?

As I have told you before, I have a love/hate relationship with  slow cookers.  For some things, they work great...like the  Mississippi Roast, the best roast known to man or woman or child!   For other things, I am not so thrilled with the results.  They just don't have the same browning, and thickening abilities that you get on the stove or in the oven.

Therefore, I have had mixed results with ribs in the slow cooker.  I have fairly good results with country style ribs and spare ribs to some extent, especially if I am cooking them with sauerkraut or in a sauce like Teriyaki.  But for baby back ribs, I like them to be really tender, but still on the bone and also with a nice glaze on them when they are done.   I am happy to say this method and recipe results in some of the best ribs I have ever cooked, even when compared to grilling and smoking.  

There are just a few tips when cooking baby back ribs in the slow cooker that make a world of difference.

 Here is what you will need:

2 full racks baby back ribs, cut in thirds
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 cups brown sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. seasoned salt
1 tsp. smoky paprika
1 Tbs. liquid smoke (optional)
1 cup  Coca Cola (you can also use Dr. Pepper or even apple juice)
2-3 cups barbeque sauce of your choice (depending on how much you like your ribs sauced)

Cut the ribs in thirds or fourths if you want to serve smaller pieces.  Leave the membrane on the back that they usually tell you to remove.  It helps to keep them from falling apart. Sprinkle both sides with the Worcestershire sauce and soy sauce.  

Mix together the brown sugar and the other seasonings.   Rub this mixture on both sides of the ribs liberally.  There might be more than you need for two racks and I actually did three when I did these.

Spray a large slow cooker, like a 6-7 quart one,  with nonstick spray.   Now, there are some who say to stand the ribs on their ends in the slow cooker to get better results.  I don't see the need for this with this method though.  I just lay them on top of each other in the slow cooker.  Once they are all in and cozy, I pour the Coke around the edges.  It's not much liquid and that is a good thing.  It's just enough to create some sweet steam.  You do not want your ribs to stew.  Stewed barbequed baby backs are not all that appetizing.   That is why some say to stand them on their ends, but since we aren't adding hardly any liquid, you don't have to and you can fit more in.  If you are using the liquid smoke, put it in now also.

It's best to cook on low for 8 hours...low and slow is best.  If you got a late start, you can cook on hi for  4-5 hours depending on your slow cooker and how fast it cooks. They all seem to vary.  How many you have packed in there also makes a difference.  

When they have cooked the 8 hours and you take the top off and look at them, don't panic!   They  are not pretty at this point.  Nope, they are actually what we in the south call, butt ugly, right now.  Don't worry though, they will be pretty when we get finished.   I promise!   I had pictures of this step by step to show you, but when I went to find them they had vanished.  I think they were so ugly they deleted themselves or something...lol.

This next step is critical to this whole thing, so don't skip it.   Carefully, remove the riblets from the slow cooker and place on a large baking sheet or baking pan cover with foil  (makes cleanup so much easier).   Now slather them, front and back, with the barbeque sauce of your choice. I used my own homemade sauce, which I will give you the recipe for  at the end of this post. Place in the oven at 425 degrees for about 15 to 20 minutes or just until the sauce has sort of caramelized and browned a bit.  Don't let them burn.  Now they aren't ugly anymore...see!

  

My Homemade Barbeque Sauce:

1/2 cup finely diced onion
1 Tbs. butter
1 Tbs. oil
2 cups tomato ketchup
2 cups brown sugar
1 cup Coca Cola
1/4 cup vinegar (apple cider or white)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. celery seeds
1/4 tsp. cayenne pepper (optional)
dash of Tabasco sauce
1 Tbs. Worcestershire sauce
1 Tbs. soy sauce
1 Tbs. spicy brown mustard ( can use 1/2 Tbs. yellow mustard)

Saute onion in butter and oil.  Add  all of the other ingredients and bring to a boil.  Turn the heat down to a simmer and let it simmer for at least an hour.   Stir this often as it can stick due to the sugars.  The longer it simmers the better it gets.   If you can make it the day before and refrigerate, it's even better.

This sauce makes all of the difference in barbequed food.  When I don't use it, I can tell a huge difference.  This will be more sauce than you probably need and you can refrigerate and keep this for about a week to use on other foods.








Easy Peasy Peanut Butter Chocolate Fudge!

 
 
 
 
 
This fudge is the absolute easiest fudge I have ever made and I just don't think there is any way to mess it up.  There is no boiling, no candy thermometer, no soft ball stage...nothing.   The combination of peanut butter and chocolate reminds me of those "no bake" chocolate peanut butter oatmeal cookies we made about `100 years ago in Home Economics class or if you are younger than that, the ones your mother or grandmother made in Home Ec 100 years ago.  I love those cookies though and I still make them occasionally.  Here is all you will need and you won't believe it:
 
2 sticks butter
1  1/4 cups peanut butter (I used the chunky kind)
3 Tbs. powdered cocoa
dash of salt
1 tsp. vanilla
1 tsp. light corn syrup
3 cups powdered sugar, sifted
 
In a large saucepan, melt butter.  Add in peanut butter, cocoa, salt, vanilla and corn syrup and blend well.  Remove from heat and stir in the sifted powdered sugar.   Mix until it is all incorporated.
 
Butter an 8"x8" pan and spread the mixture and pat it down smooth.  Refrigerate for a couple of hours and then cut in 1 inch pieces with a sharp knife.  Store in an airtight container.  
 
Easy Peasy Peanut Butter Fudge!



The Perfect Pecan Pie!

  

The pecan pie is a true southern classic.  It's a pie that on the surface, just looking at the recipe, seems relatively simple to bake.  

However, more problems and questions arise from this fairly simple pie than most any other, it seems.  They can turn out too runny, too hard and gooey, the crust can get way too brown in order to get the custard to set, and on and on.  Sometimes they turn out great and then the next time they are a mess. 

If you follow this recipe exactly, you will get a perfect pecan pie.  My mama says so and it's true...lol! 

Here is what you will need:

3/4 cup sugar
1 pinch of salt
1 Tbs. flour (can use cornstarch)
1 cup light corn syrup
3 eggs
1/4 cup butter, melted
1 tsp. vanilla
1 1/2 cups pecan halves
1 9 inch pie shell, unbaked (NOT deep dish)

Preheat oven to 350 degrees, when you place pie in the oven to bake, you will turn it down to 300 degrees.

In a mixing bowl, stir together the dry ingredients (sugar, salt, and flour).  The addition of flour or cornstarch keeps the pie from being runny.

With a wire whisk (not a mixer) mix in the butter, eggs, corn syrup, and butter just until well blended.  Don't over beat this.

Place the pie shell on a cookie sheet.

Arrange the pecan halves in the bottom of the pie shell, flat side down as you want them to look on top of the pie.  They will rise to the top after you pour the wet ingredients in and bake it.

Pour the custard over the pecan halves.  Place the cookie with the pie shell on it carefully in the oven on the middle rack.

Turn the oven down to 300 degrees and bake for exactly 1 hour.   The lower temperature might seem unusual if you have baked a pecan pie before and it calls for 350 for an hour, but this temperature keeps the pie shell from over browning and the pie from getting too gooey or hard.  






Kentucky Buttermilk Pie!



I get so many questions and requests for the buttermilk pie that I decided to make one and try to post it before the holiday.   I am usually asked what is the difference in buttermilk pie and chess pie.  They are very similar, but the Chess Pie doesn't have buttermilk in it and it is sweeter and slightly richer than the buttermilk pie.  The Chess Pie also has cornmeal in it and a spoonful of vinegar to cut the sugar.  I always thought that I preferred Chess Pie, but I must say this Buttermilk Pie might have me rethinking that.

Now, why is this called a Kentucky Buttermilk Pie and not just a Buttermilk Pie, it's the splash of Kentucky bourbon you add.  Everyone knows that any good bourbon is born and raised in Kentucky...don't let anyone tell you different and since it is a Kentucky product, we tend to cook a lot with it.  Wait, maybe that is just me...no, I checked  and  a lot of us use it to cook with...lol.   The reason the bourbon works really well with this pie is that it cuts the sugar.  The alcohol all evaporates, but the bourbon just leaves a good flavor to the pie.  If you do not have bourbon or do not cook with alcohol, just add an extra teaspoon of vanilla, which is mostly alcohol also if it's good vanilla.

Here is what you need for this pie:

1 1/2 cups sugar
2 Tbs. self rising flour
1 stick melted butter
3 eggs
1/2 cup buttermilk
1 tsp. vanilla
2 Tbs. KY bourbon
1 deep dish pie shell


Mix together butter and sugar.  Add flour, eggs,  and buttermilk and mix well.  Add vanilla and bourbon.
Place the pie shell on a cookie sheet and pour the mixture into shell.  Place on the center rack of the oven set at 350 degrees for 15 minutes.   Decrease the temperature to 300 degrees and bake for 45 minutes.  Remove and cool before slicing.


Kentucky Buttermilk Pie!


Pumpkin White Chocolate Blondies!

   





I have always loved the brownie's cousin, the blondie.  Sometimes, I am not sure that I don't like the blondie even better.  This takes the blondie and changes it up with the addition of pumpkin and white chocolate and the result is so moist and delicious.  This is a simple recipe that you can stir together in no time and even those who say they don't like pumpkin will love it.   Here is what you will need:

1  1/4 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 eggs, beaten
1 cup canned pumpkin puree
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter, melted
1 tsp. vanilla
1 cup white chocolate chips
1/2 cup nuts, chopped (walnuts or pecans)
confectioners sugar to sprinkle the top

Preheat oven to 350 degrees.

Line a 9 inch square baking pan with foil ( I used the Reynolds nonstick)  and spray with nonstick baking spray.











Mix together the flour and seasonings with the baking powder and salt.

With a wire whisk (not an electric mixer) mix together the pumpkin, eggs, sugars and butter.  Add the vanilla.

Whisk the pumpkin mixture into the four mixture.  Fold in the white chocolate chips and the nuts.  Spread in  the prepared baking pan.  Bake for 30-35 minutes. 




Let cool completely.  I like to sprinkle with some powdered sugar or you can melt some of the white chocolate chips and drizzle over the top for a pretty finish.











Pumpkin White Chocolate Blondie's!

Nana's Pumpkin Roll!



This is my mother's pumpkin roll which she has been making for years.  I don't know how many years and wouldn't even begin to try to guess how many of these pumpkin rolls she has made.  She starts making them right before Thanksgiving and she makes them right on through Christmas.  The holidays just wouldn't be right without her pumpkin roll. This looks like it might be hard to make, but really after you get he hang of it, it's not.  I don't have the step by step pictures this time, because my mother had this one made by the time I got there with the camera.  She moves fast for a grandma...lol.   Here is what you will need for this:

Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg

Filling
1 cup confectioners sugar
1  8 oz. pkg. cream cheese
1 tsp. vanilla
1/2 cup butter, softened

Preheat oven to 350 degrees.

Beat eggs for 3 minutes. Gradually add in the sugar.  Mix in the remaining ingredients. Pour onto a well greased cookie sheet (15"x10").  Bake for 15 minutes.  Turn out onto a clean kitchen towel. Let cool.

While it cools, make the cream cheese filling by whipping the cream cheese, confectioner's sugar, butter and vanilla together.

Spread filling over the baked roll.  Roll into a roll with it still in the towel.  It will slice best if you place it in the refrigerator to chill for at least 30 minutes.  Slice in even slices and place on a serving tray.  You can leave this refrigerated for several days before serving as long as it is wrapped up tightly.   See how easy that was and you will be so impressive with your baking skills this holiday season!


Nana's Pumpkin Roll!













Beefy Vegetable Soup!


When the weather gets chilly, there is nothing better to me than a bowl of vegetable beef soup.  It seems a lot of folks don't make vegetable soup with nice chunks of beef anymore.  So much of it is made with ground beef, chicken, smoked sausage or even no meat at all and just vegetables.

Those variations are all good and I have made them all myself at times, but they just don't compare to a good hearty and beefy vegetable soup with tender chunks of beef.

 
This soup takes some time to prepare, so it's not one of those that you can throw together when you come home from work more than likely. It's a soup you need to make on the weekend or your day off, because the meat needs time to hang out and simmer for a few hours and then the vegetables have to have time to cook and the flavor time to blend.  This is a soup that gets better the next day also and it makes a lot.

 Here is what you will need:


1  1/2 to 2 lbs. beef stew meat, round steak or sirloin, cubed
1 large onion, diced
vegetable oil for browning meat
1 large can (28 oz.) crushed tomatoes
4 cups V-8 vegetable juice (I use the hot n spicy type)
4 beef bouillon cubes or a can of beef broth
1 tsp. salt
1 tsp. seasoned salt
1 tsp. black pepper (less if you don't care for much pepper)
1 tsp. garlic powder
1 Tbs. Worcestershire sauce
2 stalks celery, sliced thin
3-4 medium size potatoes, peeled and diced
1 bag frozen vegetables for vegetable soup
1 cup frozen corn niblets
1 cup frozen baby lima beans
1 cup sliced carrots
1 can green beans, drained
1 cup sliced okra (if you use vegetable soup mixed vegetables it has okra in it, you can leave this out, but it acts to thicken the soup nicely)
6 cups water


Heat the oil in a large soup pot or Dutch oven.  Add the cubed beef and brown on all sides.
 Add the diced onion to the pot and sauté a little until slightly softened.  Add the can of tomatoes, V-8 juice, Worcestershire, salt, pepper, seasoned salt, beef bouillon or broth, and garlic powder.  Bring to a boil, then turn the heat to a low simmer, cover and let simmer for about 2 hours.

 After the 2 hours, add the rest of the vegetables and the water and bring back to a boil, turn down to a low simmer and simmer for 1 hour.  Taste for seasoning, you might need just a tad more salt depending on your tastes.


This is so good served with Cornbread Hoe Cakes!




Shari's Chicken Broccoli Stuffing Bake!



This is my sister, Shari's recipe.  She is also an excellent southern cook, but she lives in another state  so we don't get to cook with her very often.  She has some dishes she makes that I have never been able to quite duplicate to taste just like she makes them. You know how every good cook has those recipes that just never taste the same when you try to make them?  I have never figured out if it's just because it tastes better when you don't have to do the cooking or they actually leave a certain ingredient out when they give you the recipe...lol.  I have accused my mother of doing this, but she says she just actually forgets what she puts in some things, because she has made them so long.  I know that feeling also, we just almost cook some things on remote control.  We have really had to slow down and remember each and every ingredient for this blog.

My sister's hamburger steaks come to mind when thinking of things certain folks make better than anyone else.  She makes the best.  She has given me and my mother her 'recipe' and we have tried to make them the same way, but they never taste the same.   How can something so simple taste so different?  It's just this strange thing about cooking, everyone has their special dishes. 

 My sister got this recipe years ago from a friend of hers and it's one of her families favorites. It makes a great main dish and is a good way to sneak some broccoli in on the kids and husband or you could use less chicken and more broccoli and it makes a wonderful side dish for your holiday buffet also.  You could also substitute some of your leftover turkey in it as a good way to use up all of that holiday bird after the holiday is over.   Here is what you will need for this:


large package of frozen broccoli florets or an equal amount of fresh broccoli florets
4-6 chicken breast, cooked and diced into bite size pieces
1 can cream of chicken soup
1 cup mayonnaise
1 tsp. curry
2 tsp. lemon juice
1 cup shredded cheddar cheese
dash black pepper
2 cups herbed stuffing mix (like Pepperidge Farm or even Stovetop)
1/2 stick butter, melted

Cook broccoli according to package directions or if fresh, just steam until tender. Drain well.  Don't overcook because you will be baking this also.

Lay bite size broccoli florets in a 2 1/2 quart casserole dish. 
Spread the diced chicken over top of the broccoli.
Mix the soup, mayonnaise, curry powder, lemon juice, and cheddar cheese and a dash of black pepper.  Spread evenly over the chicken and broccoli.
Mix the melted butter with the herbed stuffing mix.  Sprinkle that evenly over the entire top of the casserole. 
Place in a 350 degree oven and bake for 30-40 minutes or until it is bubbly around the edges and just starting to brown on top. 



Shari's Chicken Broccoli Stuffing Bake!


Easy Cheesy Au Gratin Potatoes!



 
 
If you have read my Traditional Southern Macaroni and Cheese post, you know I don't care for boxed macaroni and cheese.  That might be an understatement actually...lol.  As much as I hate boxed mac and cheese, I have an even greater dislike for boxed au gratin potatoes.  They are disgusting with a capital 'D'!  I am not sure what Einstein came up with freeze drying potatoes and putting them in a box with a dry powder that is supposed to be cheese, but it was someone who doesn't eat au gratin potatoes, obviously.  I just don't get it y'all!  This recipe for homemade au gratin potatoes is almost just as easy. 
 
There is one advantage to those boxed potatoes, they cook up quick and in this day and age, quick is what everyone is looking for understandably, at times.   Have you ever tried to make au gratin potatoes from the start, in the oven in a short amount of time?  It's not happening folks.   It takes well over an hour and even then it's tricky to get the potatoes tender and not burn the top.  
 
This is a shortcut method that I really like to use.  You partially bake the potatoes in the microwave, then peel (or not) slice and finish in the oven.  It cuts the time in almost half and you won't have to worry about crunchy potatoes.   Here is what you will need:
 
5-6 medium baking potatoes
1 can evaporated milk
2 cups half and half or whole milk (don't use reduced fat milk in this)
1 Tbs. cornstarch
4 Tbs. butter or 1/2 stick
3 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
salt
black pepper
seasoned salt
 
 
Preheat oven to 375 degrees.
 
Scrub the potatoes and place on a plate, pierce the skins a few times and bake about 7-9 minutes, depending on your microwave.   They should be starting to get tender but not baked all the way through.  Let them cool, then peel and slice.   You can bake them ahead and place them in the refrigerator to get cold before peeling and slicing. They actually slice up nicer if they are cold, but it doesn't matter. 
 
Spray a 2 1/2 quart  casserole with nonstick spray.  Lay half of the potato slices in the casserole. Dot with half of the butter and sprinkle with salt, black pepper, and seasoned salt.
 


Sprinkle with half of the Parmesan cheese and half of the cheddar cheese.
 
 
Repeat on the next layer with the rest of the potatoes, sprinkle with seasonings again, dot with butter, Parmesan cheese and cheddar cheese.   Pour the can of evaporated milk around the edges. Be sure to shake it up first, because it sometimes separates. Stir the cornstarch into the milk or half and half until it's smooth and pour that around and over the potatoes.  The milk should come to the top of the potatoes and start to come over the edge of them.  It doesn't have to cover the entire top, because as it cooks it will bubble up over the top.  Be sure your casserole is big enough to have some room at the top to prevent spill over.  Place the casserole on a cookie sheet or pizza  pan and if it does spill over it saves your oven.  Cover the dish, either with the casserole lid or foil and bake for 30-35 minutes.
 


Remove the cover and increase the oven temperature to 400 degrees and cook for another 15 minutes.  The top should be just starting to brown and the cheese nice and melted.
 
Easy Cheesy Au Gratin Potatoes!
 
 
 


Banana Split Salad!

  

This is a yummy fruit salad that can be served with a meal or as a dessert.  It would be great for the holidays, but it's also a cool summer salad.   The ingredients are things you usually have on hand, so you can whip this up at the last minute.   Here is what you will need for this:

1  11 oz. can Mandarin orange segments, drained
1 cup pineapple tidbits, drained ( 8 oz. can)
1 cup Maraschino cherries, drained on a paper towel
1 cup flaked coconut
2 bananas sliced, tossed in a little lemon juice
1 cup miniature marshmallows
1/2 cup sour cream
1/2 cup frozen whipped topping
2 Tbs. powdered sugar

Mix all of the fruit together in a bowl.  In a separate bowl mix the sour cream, frozen whipped topping and powdered sugar.  Pour over the fruit and mix.  Pour all into a glass serving bowl.  Top with additional cherries.  Chill until ready to serve.  This can be made several hours before serving as long as you keep it chilled.






Polka Dot Peanut Butter Brownies

 


These are so easy to make, and so good to eat.  I like a soft and chewy brownie and I also love the combination of peanut butter and chocolate and these are both.  They don't take much more time to put together than a boxed brownie mix either.  Here is what you'll need:

1 box chocolate cake mix (make sure you get one that is still 15.25 ounces)
1/2 cup vegetable oil
1 egg
3/4 cup crunchy peanut butter
1 can sweetened condensed milk (like Eagle Brand)
1/2 cup chopped nuts (pecans or walnuts work best)

Preheat oven to 350 degrees.

Mix cake mix, oil and egg.  This mixture will be a little dry.  Spread all but 1 cup in the bottom of a 9"x13".  Reserve the 1 cup for the top.

Cooking Tip:  The reason I mentioned making sure you get the full 15.25 ounce cake mix is because some of the cake mix manufacturers have been reducing the size of their cake mixes all the way down to 10.5 ounces and it is not enough to make some recipes, much less a proper size cake. I used Pillsbury for this and they still do have a full size cake mix.  There might be others that do also,  just be sure to look at the box.


Mix the peanut butter, sweetened condensed milk, and chopped pecans and pour over the cake layer. 
  
 
Drop the reserved cup of cake mix in 'dots' on top of the peanut butter layer and bake for 25 minutes. Don't bake too long or they will not be as moist.  Cool and cut.
 
 
Polka Dot Peanut Butter Brownies
 
 
 
 






















 

Cheesy Broccoli Rice Casserole!



This is probably one of my favorite broccoli casseroles out of all of the various broccoli recipes I have tried.  This is a great side dish for Thanksgiving and it can be prepared a day ahead and baked right before your dinner.

 It also tastes just as good left over as it did the first time.  I have no idea where this recipe originated, because we started making it years ago.

Here is what you will need:

1 nice size head of broccoli, cooked just until tender and chopped into small pieces or 1 12 oz. bag of frozen broccoli florets, cooked a minute or two less than the package directions and drained well
5 Tbs. butter, divided
1/2 cup chopped onion
1/2 cup chopped celery
2 cups cooked rice
1 can cream of chicken soup
8 oz. Velveeta cheese, cubed small
3/4 cup half and half or milk
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 cup cheddar cheese, shredded
1 sleeve of Ritz crackers, crushed


Saute the onion and celery in 2 Tbs. of butter just until slightly soft.














Mix together the rice, broccoli, onion and celery, cream of chicken soup, Velveeta cheese, milk, and seasonings.  Pour into a 2 quart casserole that has been sprayed with nonstick baking spray.  Sprinkle the top with cheddar cheese and then crushed Ritz crackers. Dot with the rest of the butter.  Place in a preheated 350 degree oven for about 40 minutes.  Don't let the top get too brown. It should be bubbly around the edges.

Recipe variation:  You can add 2 cups chopped chicken and 1 cup milk or half and half instead of 3/4 to make this a main dish casserole and it is really good!  You could also use some of your left over turkey!

Mississippi Mud Cake!




Mississippi Mud Cake is an old recipe that I grew up eating.  You never went to a church pot luck or a family reunion that Mississippi Mud Cake wasn't present and accounted for. 

It's a really good sort of gooey brownie like cake made from scratch.  For some reason, we quit making the Mississippi Mud Cake for the last several years, I am not sure why though.  Maybe we tossed it aside in favor of other chocolate desserts.

 I seem to get a request for this recipe at least 3 or 4 times a week so we are bringing it back.  I must say, we should have never stopped making it, because it's delicious.  Here is what you will need for this cake:

2 sticks butter, melted
2 cups sugar
1/2 cup cocoa
4 eggs
1 tsp. vanilla
1  1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup coconut
1 bag miniature marshmallows

Frosting
1 stick butter
4 Tbs. cocoa
6 Tbs. milk
1  1lb. box powdered sugar
1 tsp. vanilla
1 cup chopped nuts

Preheat oven to 350 degrees.

Whisk together melted butter, sugar, cocoa, eggs, and vanilla.  Mix in flour, baking powder, salt and coconut.  Pour into a greased  9"x13" pan.  Bake for 20-25 minutes.

Sprinkle the top with the marshmallows and place back in oven for just about 5 minutes.

To make the frosting, place the butter,  cocoa, and milk in a saucepan and bring to a boil. Stir constantly to prevent scorching.  Remove from heat and add sugar, vanilla, and nuts.


  Drizzle evenly over the marshmallow layer.


Mississippi Mud Cake!

















































































Sweet Potato Pie...a Southern Favorite!



In the south there is this pie that is a well kept secret from the rest of these great United States.  It's not glamorous or all that pretty, but it tastes so good if it's made the right way.   Now, the 'right way' is more than likely up for debate, because as with all old southern recipes, it always is.

 I am sure I will be told that somebodies grandma or their mama or their great aunt didn't make their sweet potato pie the way I do...and that's fine.  This is my sweet potato pie recipe and to be honest, I haven't really seen a recipe by anyone else that has all of these components in it at one time.  Some of them have parts of this recipe and others have other ingredients, but I have not seen a recipe that incorporates them all.  That's not to say that someone doesn't have a great sweet potato pie recipe, because I am sure many, many folks do.  But if I do say so myself, this recipe is pretty dang good!

I have had so many of you send me questions about sweet potato pie, either asking for a recipe or asking for a better recipe or asking 'what can you do to make it taste not so bitter or more flavorful or not look so orange.'  Which are good questions, because it shouldn't be any of those things.  Sweet potato pie should be flavorful with the right blend of spices, sweet (it's pie) and have sort of a light, more airy texture than pumpkin pie does.   For me, I prefer a good sweet potato pie to a pumpkin pie any day...and I like pumpkin pie.  Here is what you will need for this sweet potato pie:

1 unbaked deep dish pie shell
2 cups mashed sweet potatoes
1/4 cup butter or 1/2 stick, melted
1  14 oz. can of sweetened condensed milk
1/4 cup brown sugar
1 tsp. vanilla flavoring or 1 Tbs. of good Kentucky bourbon
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. salt
2 eggs, separated
1 tsp. baking powder
1 Tbs. sugar

Preheat oven to 350 degrees.

In a large mixing bowl, mix the mashed sweet potatoes which you can cook from fresh sweet potatoes or you can even use canned sweet potatoes that have been drained.  When you mash the potatoes, if there are any fibers or stringiness to them, pick that out.  Sometimes they  do have stringy pieces in them.  With an electric mixer, blend the potatoes, butter, sweetened condensed milk, brown sugar, vanilla or bourbon, cinnamon, pumpkin pie spice and salt.
   
Separate the eggs, blend the yolks into the sweet potato mixture.  Place the whites in a clean dry bowl.


Beat egg whites with the baking powder and the 1 Tbs. sugar until peaks form.   Be sure your beaters are clean and dry before you start this or the whites won't whip up.  Gently fold the egg whites into the sweet potato mixture with a mixing spoon.  Don't do this with the mixer because it will break the whites.  Just fold them in until blended.

Place the pie shell on a cookie sheet and then fill it with the sweet potato filling.  Don't over fill the shell or it will rise over the sides.  See how full this shell is,  that's too full...lol.  I had to take some of it out.   Because of the whipped egg whites with the baking powder in them, the filling does rise up while it's baking so leave a little room to rise...not much, but fill it to just below the rim of the crust.  If it does bake over, the cookie sheet will catch it and as the pie cools it settles back down and the custard does tighten up some, so don't worry too much about it.  If you have extra filling just put it in a small ramekin and bake it as a little extra treat for the cook.  You deserve it and can test the final product without cutting the pie!  Place in oven and bake for approximately 45 - 50 minutes.  Don't let it get too brown on top.  Remove and let cool on the counter.  Serve with a nice dollop of whipped cream! 











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