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Swiss Chicken Bake!




This is a down home and hearty chicken casserole that appeals to all ages.  The adults love it and the children will also really enjoy it.  It's also one of those dishes that doesn't require so many ingredients and can be assembled the day before to bake the next day. 

 Here is what you will need:

6 boneless, skinless chicken breasts
sprinkle of seasoned salt
sprinkle of black pepper
6 slices Swiss cheese
1 (10  3/4 oz.) can cream of chicken soup
1/ 2 cup milk
3 cups herb seasoned stuffing mix, dry - do not prepare it (I used Pepperidge Farm, but any will work)
1/2 cup (1 stick) butter, melted

Arrange the chicken breasts in a 9"x13" baking dish that has been sprayed well with nonstick spray.  Sprinkle each one with just a little seasoned salt and black pepper.  Lay a slice of Swiss cheese over each chicken breast.

Mix the soup with the 1/2 cup milk and pour over the chicken.  Sprinkle the top evenly with the stuffing mix.  Drizzle the stuffing evenly with the melted butter.   Cover tightly with foil and bake in a 350 degree oven for 50 minutes.  Uncover and allow to brown just a little for about 8-10 minutes. 



Once brown and bubbly, remove from oven and serve!   This is really good with mashed potatoes or wild rice and a green vegetable of your choice or a salad!








Luscious Lemon Pound Cake!



This is a delicious lemon pound cake that is made really easy by using a cake mix.   Now, some cakes are better made from scratch and most of the true classics really need to be made from scratch.  However, every now and then, a truly wonderful cake starts with boxed cake mix  and this is one of those cakes.  I have made lemon pound cakes from scratch and to be honest they weren't  a bit better than this one.  


Here is what you will need for this cake: 

1 (18.25 oz.) lemon cake mix (be sure it's the full size  and not one of the reduced size ones)
1 (3.5 oz.) box of lemon gelatin
4 eggs
1 cup lemon-lime flavored soda (I used Sprite)
1/2 cup vegetable oil
1 Tbs. lemon zest

Glaze
1 cup powdered sugar
1-2  Tbs. fresh lemon juice


Preheat oven to 350 degrees.


Mix the cake mix and the rest of the cake ingredients.  Do not over mix. 


Spray a tube pan or a Bundt pan well with nonstick baking spray.  Pour cake into pan and place in oven.  Bake for approximately 42-45 minutes.   Remove from oven and allow to cool for about 20 minutes.  Run a sharp knife around the edge to loosen and then turn out onto a cake plate. 


Allow to cool.  Mix 1 cup powdered sugar and 1 - 2 Tbs. lemon juice to make a glaze.  Drizzle over the top of the cake, allowing some to drip down the sides.


That's it and you have this "Luscious Lemon Pound Cake"!  Wasn't that easy?


Grilled Pineapple Pork Chops!



  
We love to grill out in the warmer months of the year.  Actually, we grill out some all year round.  It is much more enjoyable in warm, sunny weather than it is in 30 and 40 degree weather in January  though.  

 I love a good grilled steak, but to be honest, a grilled pork chop, when it's done right can just about rival a steak. Some folks tell me they just can't grill pork that isn't dry and a little on the tough side.  There are few tips on grilling pork chops that will make them much better.

First of all, you have to have chops that are thick enough.  You cannot grill tiny little skinny pork chops and have them stay moist and tender.  So if you have some chops like that, use them for breading and frying or oven fry them.  For grilling chops, you need a pork chop that is at least 3/4 inch thick and an inch thick is even better.  

 Now, there are two ways to get chops like that.  You can buy them  cut that way from your meat department, you might have to ask the butcher to cut some for you if there aren't any on the shelf.   The bone in cut that are cut thick are wonderful, but you will pay a pretty penny for them.  They are a specialty cut and they are not cheap.    A more economical way to get good grilling chops, is to buy a pork loin, preferably when it's on sale and cut your own.   You can then adjust the thickness. 

 If you are lucky enough to shop at a store that still has a full service meat department with a butcher, you can ask them to cut the pork loin to your specifications also.  Most of the time I just don't have time to wait for them.   I cut mine 1 inch thick to start, there will  be a little shrinkage after they are grilled.  

The second secret to a good grilled chop is a marinade and giving them time to sit and soak in that marinade.  The best marinades are the ones you mix up yourself and that contain some acidic fruit juices for tenderizing.   The marinade for these has pineapple juice and lime juice which contain enzymes that act as a very natural meat tenderizer.  You need to give them a soak in this delicious concoction for at least 1 hour, but no more than 2 hours.   I think after two hours, the meat starts to break down too much and it changes the texture.   This is so simple, but it will result in the best grilled chops you have ever eaten.  

Here is what you need:

6-8 thick pork chops (3/4" - 1")
20 oz. can pineapple slices (drained, juice reserved for marinade, you can use fresh pineapple if available)
juice of one lime
1/4 cup soy sauce
3 Tbs. Worcestershire sauce
1 Tbs. minced garlic
1/4 cup brown sugar
pinch of cayenne pepper (optional)
seasoned salt
black pepper


In a gallon size Ziploc bag or a large bowl with a tight fitting lid mix the pineapple juice, lime juice, soy sauce, Worcestershire sauce, garlic, brown sugar, and cayenne pepper.  Place the pork chops in the marinade and coat well with it.  If you are using the Ziploc bag, place it in a baking dish or on a large platter and refrigerate for at least 1 hour, turning the bag over at least once during this time to be sure each side gets a good soak.  

Prepare your grill for grilling and oil or spray the grates with nonstick spray.  Grill this pork on medium low heat.   They are thick and do better with lower heat to be sure they get done on the inside.  As I have said before, I know eating pink on the inside pork is the frou-frou, she- she thing to do these days, but not at my house.  I do not serve pork any way except done.  I don't care what those chefs on the Food Network say about it.  I am not sure they have ever met an actual pig or a pig farmer....I have.   It matters. 

 Place the chops on the grill and pour the marinade over them after you place them on the grates.   It all cooks off, pretty much, but it gives them a nice glaze.  Sprinkle each one with some seasoned salt and black pepper.   Grill until nice and brown on each side and not pink in the middle.  Another grilling tip...don't poke and jab at the meat while it grills and turn it with a spatula instead of a meat fork.  Every time you stick a fork in it, you are allowing the juices to escape which dries it out.  With pork, this lean, you need all of that juiciness.   When the chops are done. place on a platter, cover with foil and allow to rest while you finish the rest of your meal. 

Now there are two different things you can do with the pineapple slices.  You can place them on the grill and just grill them on each side until you get grill marks and serve a pineapple ring on each of the pork chops or you can make a sort of pineapple chutney for dipping the pork in which is what I did.   

Here is what you need:

pineapple rings, diced fine or pulse in the food processor
1 Tbs. butter
1 tsp. garlic minced
1 Tbs. lime juice
1/4 cup brown sugar
 2 Tbs. soy sauce
1 Tbs. Worcestershire sauce
red pepper flakes to taste
2 Tbs. fresh cilantro, chopped

Saute pineapple and garlic in butter.  Add lime juice, soy sauce, Worcestershire sauce, red pepper flakes, brown sugar and cilantro.  Simmer until just cooked down.  Serve alongside the pork.  This is good warm or cold.


These are great served with a wild rice pilaf or the Twice Baked Potato Casserole or The Country Hash Brown Casserole!




Jefferson Davis Pie!




This is one of those pies that is pretty much made only in the South and even in the South, more than likely in just a few states or regions of the South.   We make it in Kentucky, probably because this is where Jefferson Davis was born in Christian County, KY and there is a state park and monument named for him there.  His family moved to Louisiana and then Mississippi when he was around 12 years old, but he later returned to Lexington, KY to attend college.  Jefferson Davis is best known as the president of the Confederate states during the civil war.   This version of the pie  is very close to the one they serve at the famous Boone Tavern  in Berea, KY and is supposed the be the recipe passed down in the Jefferson Davis family.  It's also sometimes called Kentucky Pie.   

 I find this pie to be similar to a Chess Pie, but to me it's not quite as rich.   It's best served with a dollop of whipped cream.  Here is what you will need:

1 deep dish pie shell, unbaked
1 cup white granulated sugar
1 cup brown sugar
1 Tbs. flour
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup heavy cream
4 eggs, slightly beaten
1/2 cup butter (1 stick), melted
1 Tbs. lemon juice
1 tsp. lemon zest
pinch of salt
1 tsp. vanilla

Preheat oven to 400 degrees.

Mix the sugars, flour, nutmeg and cinnamon. 
Add cream and mix.


Add eggs and mix.

Add butter, lemon juice, lemon zest, salt and vanilla and mix.


Place the pie shell on a cookie sheet.  This helps the pie cook evenly and it catches any spill overs.  Pour the mixture into the shell and carefully place in the oven.  Bake at 400 for 10 minutes.   Reduce heat to 350 and bake for approximately 40 -45 minutes.  It will puff up some, but will fall back down when it cools.  Cool and serve with whipped cream... bourbon whipped cream is especially good! 


Bourbon Whipped Cream

1 cup heavy whipping cream
3 Tbs. white sugar
1 Tbs. good Kentucky Bourbon

Whip cream and sugar until peaks form and then fold in bourbon.  Serve immediately.



Jefferson Davis Pie with Bourbon Whipped Cream! 


Strawberry Dream Salad!



This strawberry salad is a really old recipe that we have been making for years.  It's a bit different from some of the other congealed salads and is not really quite as sweet.   It is really  tasty though. It's perfect for potlucks and holiday meals.   

Here is what you need for this one: 
  
2  (3 oz.) pkg. strawberry gelatin
1 cup water
2 (10 oz.) boxes frozen strawberries
3 bananas, mashed
1 (20 oz.) can of crushed pineapple, drained
1 cup chopped walnuts
1 (16oz.) container of sour cream
1 (8 oz.) pkg. cream cheese,softened
1/2 cup sugar
1 tsp. vanilla


Bring the water to a boil in a medium saucepan.  Add gelatin to dissolve.  Add strawberries and break them up to separate them.  Add the rest of the ingredients, except the sour cream cream cheese sugar, and vanilla.  Pour half of the mixture of the mixture in a 9"x13" dish.  Refrigerate until soft set.



Mix the sour cream, cream cheese, vanilla, and sugar until smooth.  Spread over the gelatin layer.
Pour the rest of the gelatin/fruit mixture over the top of this layer.   Chill for at least 4 hours.  Cut in squares and top with a dollop of whipped cream to serve.








Coconut Cream Cake!





This is a really easy coconut cake to make, but the results are delicious.  It's the perfect coconut cake to make when you are short on time or just don't feel up to a stacked cake or making that icing that takes a little more time and effort to get just right.  This is just about a fail proof cake.  If you can read directions and turn on an oven, you can do this.  It's simple, but your guests or family will still think you are a culinary wonder!   If you are wanting something more elaborate, there is always
Mama's Southern Coconut Cake!

Here is what you need for this creamy, yummy coconut cake:

1 white cake mix (and the ingredients called for on the box)
1 (15 oz.) can of cream of coconut
1  (14 oz.) can of sweetened condensed milk (like Eagle Brand)
1 tsp. vanilla
1 tsp. almond flavoring (optional)
1 (16 oz.) frozen whipped topping
2 cups sweetened flaked coconut
maraschino cherries for garnish (optional)


Bake cake as directed in a 9"x13" pan.  Mix the cream of coconut, sweetened condensed milk and the flavorings.  



 Poke holes evenly over the cake as soon as it comes our of the oven.   I just use a meat fork for this.   You don't have to over do it, just randomly over the whole cake. 

Pour the creamy coconut mixture over the cake.  Let the cake cool completely, then frost with the frozen whipped topping.  Sprinkle the top with the coconut. 


Garnish with maraschino cherries if you want to dress it up a bit.  Keep refrigerated.  This cake is best when it sits in the fridge for a few hours before serving to let the cake soak up all of the creamy, yummy goodness! 







Creamy White Chicken Enchiladas!


As you can tell, if you have followed this site and my recipes for very long, I love spicy foods.  My favorite ethnic food is probably Italian, but I would have to say Mexican is a close second.  The city I live in has grown a lot over the last twenty five years or so and even though it's still just a midsized southern city, we do have a large Hispanic population and a lot of restaurants that offer some really good Mexican cuisine. 


 I like to try to recreate some of their dishes at home and I have even been known to ask some of  the Hispanic ladies about various ingredients at the local WalMart or grocery store.  The funny part is that many of these folks do not speak much English and my 2 years of high school Spanish and 1 semester of college Spanish is pretty much long forgotten, so  it can be difficult to communicate at times.  


 One day, at the cheese case, I was pondering over which white Mexican melting cheese to buy to make queso dip, because mine just never tasted like the kind you get in the restaurants, and there was a family there buying some cheese also.  I watched what they picked up and  I just asked them if what I had was good.  They looked at me blankly, so I picked two kinds and said this one or this one?  It was instant understanding.  The older woman took both of them and put them back on the shelf and then picked out two completely different things and put them in my cart.  She was talking the whole time and the younger girls with her were just smiling.  I thanked her with my best gracias...I did remember that much and we parted.   My husband had been waiting by the freezer across the way for me, watching and wondering what was wrong with me.  He said, I now know there is not anyone you  won't try to start a conversation with about food (or anything else really)  and succeed...even those who do no speak a word of English.  I now know the right Mexican cheese to buy though.  I like to go to the source of the best, authentic information.


These chicken enchiladas are one of the dishes I use one of those cheeses in and it makes them so creamy and good.  The rest of the recipe is adapted from a recipe my sister makes and gets rave reviews on from her family and friends.  I did use the chicken that I made for the Slow Cooker Chicken Tacos , but you can also just roast some chicken breasts seasoned with some taco seasoning. 


Here is what you will need for these yummy enchiladas.

3 cups cooked, shredded chicken seasoned with taco seasoning (3-4 breasts work for this)
6 large flour tortillas  (10 inch)
3 cups white shredded Mexican melting cheese or Monterrey Jack cheese (If you like spicier dishes you can use Pepper Jack Cheese)
1 cup shredded Cheddar cheese
3 Tbs. butter
3 Tbs. flour
1/2 tsp. salt
pinch of pepper
1/2 tsp. garlic powder
1/2 tsp. cumin
3 cups half and half cream
8 oz. sour cream
1  (4.5 oz) can of green chillies
1/2 tsp. hot sauce (I used Tabasco sauce, increase if you like more spice)

Preheat oven to 375 degrees.

Spray a 9"x13" baking dish with nonstick spray.   

Divide the chicken evenly between the six flour tortillas and sprinkle with the white cheese, reserving 1 cup for the top of the dish. 


 I used the slow cooker chicken that I prepared for chicken tacos.  If you bake your chicken or use a rotisserie chicken you may want to add some taco seasoning to it for flavor.  Just mix in about 1 - 2 Tbs. with the chicken or sprinkle the breasts with it before baking.


Divide the chicken between the tortillas and sprinkle with some of the white cheese.  Roll them all up and line them up in the baking dish side by side.


This is the white cheese I used, if you can get it, it's really good, but you can use Monterrey Jack or even Pepper Jack for a little more heat. 


Melt the butter in a skillet and add the flour, cook for a few minutes.  Add the half and half, salt, pepper, garlic powder,  and cumin.  Whisk until it bubbles and thickens.  Turn heat off and add hot sauce and sour cream.  Whisk until smooth.  Add green chillies.


Pour the sauce over the enchiladas and sprinkle the reserved cup of white cheese and the 1 cup of shredded cheese over the top.  Cover tightly with foil and bake for 25 minutes at 375 degrees. 


Uncover and bake for about 10 more minutes or until the cheese is just starting to brown.
Sprinkle with cilantro and salsa or pico de gallo and serve with rice and or refried beans.










German Chocolate Cheesecake!




If you love cheesecake and chocolate and especially anything German chocolate, you will love this "German Chocolate Cheesecake!  Every time I post a recipe that involves German Chocolate, I get comments from folks that there is no such chocolate or cake or whatever in Germany and they don't understand why we call such chocolate creations "German" chocolate.  They would be right, but German Chocolate was not named German chocolate because it's made in Germany or because it has anything to do with Germany.   The chocolate was name for the man who created it, Sam German, who worked for the Baker's chocolate company.   So when you look for German Chocolate, it's on the baking aisle and will be made by Baker's.


I seriously think this is one of the best cheesecakes ever, but I hardly meet a cheesecake I don't like...lol.  You can be the judge!  You do need a springform pan for this, so invest in one if you don't have one.  They come in really handy.  Here is what you will need for this decadent cheesecake:


Crust
1  1/2 cups crushed Oreo crumbs (about 20 cookies)
2  Tbs. brown sugar
1/4 cup butter, melted

Filling
2 (8 oz.) pkg. cream cheese, softened
4 oz. Baker's German Chocolate, melted and cooled
2/3 cups brown sugar, packed
2 Tbs. powdered baking cocoa
5 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract

Topping
1 cup flaked coconut
1 cup chopped walnuts or pecans
1/3 cup brown sugar
1/3 cup half and half cream
5 Tbs. of butter

Preheat oven to 350 degrees.


In a small bowl, combine the Oreo crumbs, brown sugar and butter.  Press in the bottom and up the sides of a 9" springform pan. Place the pan on a baking sheet and bake for 10 minutes.  Remove and allow to cool.


In a mixing bowl beat cream cheese until it's smooth.  Beat in the German chocolate, brown sugar and cocoa. Add eggs and beat just until combined.  Add the vanilla and almond extracts.


Place the springform pan in a double thickness of aluminum foil and wrap it around the outside tightly. Fill with the cheesecake filling.


 Place the springform pan in a larger baking pan and fill the larger pan with 1 inch of water.  Place in a 350 degree oven and bake for 50 to 55 minutes. 


Remove the springform pan from the hot water bath and allow to cool for about 10 - 15 minutes.  Run a sharp knife around the edge of the pan to loosen the crust.  Allow to cool for about another hour.  Refrigerate for about 4 hours or overnight.  


Combine the topping ingredients in a saucepan over medium heat.  Bring to a boil.  Boil and stir constantly for 3 minutes.    Allow the topping to cool.  



 When it has cooled sufficiently, remove the sides of the springform pan and spread the topping evenly over cheesecake.  Serve.   Be sure to refrigerate leftovers.



German Chocolate Cheesecake!


Fresh Strawberry Cake!



This is a great cake to make during strawberry season with fresh picked strawberries or you can also use frozen strawberries when fresh are not available.  It's also a really easy cake to make and is so moist. 

Here is what you will need: 

1 white cake mix (get the full size cake mix, some companies have drastically reduced them)
1 (3.5 oz.) box strawberry gelatin
2 cups sliced strawberries (reserve 1/4 cup with juice for frosting)
2 Tbs. sugar
2 Tbs. water
1/2 cup Sprite or water
4 eggs
1/2 cup vegetable oil
Icing
1 lb.  (16 oz.)  box of powdered sugar
1/4 cup strawberries with juice
3/4 stick of butter or 6 Tbs.


Preheat oven to 350 degrees.

Place the sliced strawberries in a bowl with the 2 tablespoons sugar and 2 tablespoons water.  Stir together to dissolve sugar and let sit while you mix the other cake ingredients.  

Combine the cake mix, gelatin, Sprite or water (it's better if you replace the water with Sprite), eggs and vegetable oil.  Mix well with an electric mixer.   Add the strawberries with the juice, reserving 1/4 cup for the icing.  Blend with the electric mixer to break up the strawberries some.   When mixed pour into a 9"x13" pan that has been sprayed with nonstick baking spray.

Bake for approximately 35 minutes.  Remove from oven and allow to cool.

Once cooled prepare icing by beating the reserved strawberries with the butter and the powdered sugar.  Spread over cooled cake while still in the pan.  Cut and serve!




Slow Cooker Chicken Tacos!


 
I love Mexican food.  I like to make it with beef and chicken and even some seafood, but sometimes I don't want to take the time to grill or roast chicken when I want to use chicken in recipes. 

This is a great way to have the meat already prepared when you get in from a long day and then all you have to do is shred the chicken.  It's also great for when you want to serve tacos and Mexican food for big crowds.  Just double or triple this recipe and you can feed a bunch of folks!

 We made tacos here, but you can also make taco salad, quesadillas, nachos, soups, casseroles, or a really good "White Chicken Enchilada" that I am going to give you the recipe for in the next day or so.  I really do enjoy this just in the taco shells, either the crunchy ones or the soft.   

Here is all you need for this:

5-6 boneless, skinless chicken breasts (about 2 lbs.)
dash of garlic salt
black pepper
1 pkg. taco seasoning
1 pkg. ranch dressing mix
1 can Rotel tomatoes (do not drain)
1/2 cup water
fresh cilantro (optional)

Lay the chicken breasts in a slow cooker crock you have sprayed with nonstick spray.  Sprinkle with a little garlic salt, black pepper, the package of taco seasoning, and the package of ranch dressing.  Pour the Rotel tomatoes over all.  Pour the 1/2 cup of water around the edges of the chicken.  Don't wash the seasonings off of the meat when you pour the water around the edges.   Cook on low for 7-8 hours.   Do not use more water than is called for.   It doesn't need it. 

Remove the chicken from the slow cooker to a plate or bowl and shred with a fork.  It will just about fall apart at this point.  Place the meat with the tomatoes and seasonings back in the slow cooker with the juices and mix all together.   If you want your meat to be drier at this point, drain most of the cooking juices from the slow cooker before you place the meat back in after shredding.  However, for tacos, enchiladas or things like that, it's better a little juicier. 


If you like the taste of cilantro (and I do) sprinkle with some fresh cilantro after shredding the chicken! 


Nana's Oatmeal Raisin Cookies!



Several of you have asked for a good oatmeal cookie recipe.  This is my mother's own "Oatmeal Raisin Cookie" and if I do say so myself, it's the best!  Oatmeal cookies were always one of my favorites growing up.  I have never been a big milk drinker, but when these cookies are warm, right out of the oven, I love a good cold glass of milk with them.  They are also really easy to make. If you don't care for raisins, leave them out or substitute chocolate chips.  The kids will love them and you can whip up a batch in no time flat. 

 Here is what you will need:

1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup vegetable oil
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1  1/2 cups all purpose flour
1  1/2 cups quick cooking oats (NOT INSTANT)
1 cup raisins (if you don't like raisins, you can substitute chocolate chips)
1 cup walnuts, chopped (optional)


Preheat oven to 375 degrees.

Cream all of the ingredients together except the flour, oats, raisins and nuts, if using them. 
Mix in the flour, oats, raisins and nuts just until combined.

Drop by rounded teaspoonful onto a greased cookie sheet about two inches apart.   I line my cookie sheet with nonstick Reynolds Wrap and I don't have to even grease it.  I love that stuff!  If you can use a thicker sturdier cookie sheet, your cookies will cook more uniformly and not get too brown on bottom too quickly also.


Bake for 9-11 minutes, depending on your oven and how hot it bakes.  They should just be brown on the edges and a little lighter in the middle.  Remove from the oven and allow to sit for about 5 minutes before removing from the cookie sheet.  It will be hard to wait, but try!




Chicken and Broccoli Pasta Salad!



This pasta salad is so full of deliciousness it's actually a complete meal.  This makes a perfect lunch or light supper.   It's also a great recipe for potlucks or family reunions, because this makes a lot of pasta salad.  If you like broccoli salads and you also like pecan chicken salad, you will love this, because it's like combining the two in one dish.   Here is what you will need:

8 oz. bow tie pasta
1 large head of broccoli
1 cup sweet onion, diced (I used Vidalia)
2 cups seedless grapes, sliced in half (can use green, red or black)
2 cups white meat chicken, diced
2 cups cheddar cheese, shredded
1 cup dried cranberries or raisins
1 cup pecans, chopped (lightly toasted makes them really good)
7-8 slices of bacon cooked crisp and crumbled
1  1/2 cups mayonnaise
1/3 cup sugar
1/4 cup apple cider vinegar
1 Tbs. Dijon or spicy brown mustard
1 tsp. soy sauce
1 Tsp. celery seeds
1/2 tsp. salt
pinch of black pepper


Cook pasta al dente or about 1 minute less than the package directions in salted water.  Rinse with cold water to stop the cooking process and drain well.


Cut the broccoli florets into bite size pieces.   In a large mixing bowl combine the broccoli, diced onion, and sliced grapes and add to the bow tie pasta.  You can use another type of pasta like penne or rotini if you prefer, but I think the bow tie looks really pretty in this.


Add in the cheese, diced chicken, dried cranberries or raisins and pecans.   You can use left over chicken breasts you have grilled or broiled or use the breast meat from a rotisserie chicken for this.

To make the dressing for the salad, in another smaller bowl, combine sugar and vinegar until the sugar is dissolved.   Mix in the mayonnaise, Dijon mustard, soy sauce, celery seeds, salt and black pepper.  Whisk all of this together well.  

Pour the dressing over the salad ingredients and toss together.  Cover and chill for 2-3 hours to allow flavors to blend together.  

Right before serving, sprinkle the bacon over the top of the salad and serve.  I like to reserve the bacon to add just before serving, because the dressing and refrigeration makes it not as crisp.




Blackberry Dumplings!




These "Blackberry Dumplings" are an old recipe my grandmother and aunts used to make when my mother was growing up.  It's a recipe that used what they had available on the farm...plenty of cream, butter and whatever fruit was in season at the time.   The wild blackberries grew plentiful back then on Kentucky farms and they are absolutely the best blackberries.  They are smaller, but so much sweeter than the big blackberries sold in stores today that are fairly tasteless.   The one negative to wild blackberries is picking them and getting chigger bites and maybe running across the occasional snake or two...that might be two negatives...lol.  

You can also use frozen blackberries in this recipe, but fresh is better.  There is  no substituting for the cream and butter in this recipe and if you do, please don't tell me.   It makes me queasy!   We make these almost identical to the strawberry dumplings, but more sugar is required.  Don't try to skimp on the sugar, because blackberries are much harder to sweeten than strawberries, especially in- season strawberries. 

 Here is what you will need:

2  1/2 cups biscuit mix (like Bisquick)
3/4 cup cold water
4 cups fresh blackberries
8 Tbs. butter, divided
2 cups sugar, divided
2 cups heavy cream

Preheat oven to 350 degrees.


 Mix the biscuit mix and water and roll into a ball. Place on a floured surface. We used biscuit mix not only because it's easier for today's cooks, but it works really well for this.


Divide the ball into 8 equal pieces.


  Roll each piece into a circle.  Place 1/ 2 cup blackberries, 1 Tbs. butter and 3 Tbs. sugar on top of the berries.


Wet the dough around the edges just a little and pinch each 'dumpling' up into a  little purse.  Place seam side up in a greased 9"x13" baking dish. 
Pour the 2 cups of cream over  and around the dumplings.  Sprinkle each with 1 more tablespoon of sugar.  Place in a 350 degree oven for 1 hour uncovered.  Half way through the baking time, remove from the oven and dip some of the cream up and pour back over the tops of each dumpling.  This keeps them from drying out and makes the tops nice and brown.

Blackberry Dumplings


Country Swiss Steak!



This is a recipe I always get asked about a lot.  It seems so many grew up eating it, but not many make it anymore.   It has always been one of my favorites.

 I am fairly sure it has nothing to do with Switzerland or the Swiss.  I doubt they even know what this is all about.   I am not sure where the name came from, like so many of our recipes that seem sort of out of place here in the South that are nonetheless delicious. 

I do know that this takes a fairly inexpensive and usually less tender cut of beef and turns it into a mouth watering piece of meat you can cut with your fork.   Also, even though it's does take time to cook, it's not a difficult recipe.

 Here is what you need:

1.5 to 2 lbs. of round steak, cut in serving size pieces
1 cup flour (You won't use all of this, but need it to dredge each piece in to cover)
1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1/2 tsp. black pepper
1/4 cup vegetable oil
1 medium size sweet onion, diced
1 green bell pepper, diced
1 32 oz. can of diced stews tomatoes
1-2 cups water
1 Tbs. beef bouillon granules

Dredge each piece of round steak in a the flour.   Heat the oil in a heavy deep skillet with a lid or if you have a cast iron Dutch oven, that is perfect for this.   Place the round steak in the oil.  Sprinkle with the seasoned salt, garlic salt and black pepper.  Brown on both sides.  Remove to a plate when brown.  The steak won't be cooked, just browned. 


Add the onion and bell pepper to the pan and sauté in the drippings from the meat, loosening any pieces of flour that have stuck to the pan.  When they are slightly tender, add the steak back to the pan.  Pour the tomatoes, undrained over all.  Add 1 cup water and the beef bouillon.  Bring up to a bubble and then reduce to simmer.  Cover and simmer for at least 1  1/2 hours. 

 About every thirty minutes, stir this from the bottom of the pan, because it does tend to stick....especially if you are cooking it on too high heat.  It needs to cook low and slow.  Add the other cup of water as needed as it cooks and thickens.  The flour from the meat will thicken the tomato gravy that meat cooks in as it simmers. 







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