Pina Colada Ambrosia!

Remember ambrosia, the creamy fruit salad mixture with the mini marshmallows usually served at Thanksgiving or Christmas, sometimes at church potlucks or picnics?  Nothing wrong with a good ambrosia fruit salad.  My husband can eat it by the bucket full. 

This is a twist on that ambrosia. This is decidedly more tropical in nature and to me is more of a springtime, summer sort of ambrosia, but would be good anytime actually. 

Here is what you will need:

3 bananas

1 can pineapple tidbits with juice (you can use fresh pineapple but will need to add 1/2 cup pineapple juice)

2 (15 oz.)  cans tropical fruit salad drained

1 (15 oz.) can mandarin oranges drained

1 (10 oz.) small jar maraschino cherries

1 3 oz instant vanilla pudding mix

juice of 1 lemon

2 cups shredded coconut

1/2 cup orange juice

1 cup cream of coconut

8 oz. whipped topping

2 cups miniature marshmallows

1/2 cup chopped walnuts or pecans for topping (optional)

Slice bananas into mixing bowl and pour the juice of 1 lemon over them.

Drain all of the fruit except the pineapple and add to the bananas.  Add the pineapple tidbits with the juice to it.

Juice 2-3 oranges to make 1/2 cup orange juice and mix with 1 cup cream of coconut.  You can use 1/2 cup of refrigerated orange juice, but the fresh orange juice is so much better.  Pour this mixture over the fruit and mix gently.

Add pudding mix to the fruit and mix together.

Add all of the cherries but a few for garnishing the top!  Fold in whipped cream and marshmallows.  Chill for several hours so it thickens.

Toast the coconut in a 450 degree oven.  This usually takes about 10 minutes, but watch it carefully, because it will burn quickly.  Mix 1 cup into the fruit salad and sprinkle the other cup on top right before serving.  I also like to top it with chopped walnuts or pecans and a few whole maraschino cherries for garnish!

Pina Colada Ambrosia!

Bacon Ranch Deviled Eggs!

As we have discussed before, "Deviled Eggs" are a southern staple for holidays, parties, potlucks, cookouts....anytime people gather to eat!!!  Some people get hung up on the name with the 'devil' being in it.

The term ''Deviled' is just a food term for anything cooked with hot spices or spiced up some way.  We actually also called them 'dressed eggs' in our part of the country.

Whatever you call them, they are dang good and always a crowd pleaser and with all ages!

You know I like to change things up a bit sometimes and since I love anything with 'ranch seasoning' and 'bacon', why not put them in the deviled eggs!!!

 I played around with it and I must say it's delicious.   I actually liked these better than the original eggs and they are so easy!!!  

Here is what you will need:

10 slices bacon, cooked crisp and crumbled

12 eggs, hard boiled

1/4 cup mayonnaise

2 Tbs. sour cream

1 Tbs. dry ranch dressing mix

1 tsp. mustard, yellow or Dijon

1 Tbs. grated Parmesan cheese

dash of salt and black pepper

dash of Tabasco sauce (optional)

paprika or Cajun seasoning for garnish

Place eggs in enough water to cover them.  Add a tsp. of vinegar and a dash of salt and they will peel much easier.  Also, if you can, don't use really fresh eggs that you just bought.  They are much harder to peel than eggs you have had in the fridge for a few days.  

Bring to a boil and boil for just a minute with cover on pan.  Turn heat off and let sit for about 12 to 15 minutes in the hot water.  Run under a couple changes of cold water and peel.  They will peel much easier.

With a sharp knife cut down the center lengthwise.  Remove the yolks and place in a bowl.  Mash with a fork.  Add half of the bacon  crumbles and all of the other ingredients and stir together until smooth.  

You can fill them with a spoon or put the filling in a piping bag and pipe it in for a very pretty presentation.  Sprinkle with just a little paprika or I like to sprinkle with just a bit of Cajun seasoning which gives them a little more spiciness. 

Finally top them off with the other half of the bacon crumbles!!!  

These are so yummy and they will disappear fast!!!  Enjoy!!!

Millionaire Salad!!!

Remember the recipe for Millionaire Pie?  That rich and wonderful concoction we've been making since at least the 1970's in the south and serve mostly for holidays!    I decided to make it one day and then realized that I didn't have any graham crackers for the crust, so I thought why not make it a salad!   You know those sweet 'salads' we love to make for holidays , potlucks, church suppers, or just because in the south!!! 

I must say, the results were wonderful.  I am not a huge fan of these sorts of recipes sometimes, because they are heavy on fruits I cannot or don't eat that much and even I loved this one!   My daddy said it was one of the best things he's eaten in a long time and he's a picky one at times! 

It's also super easy which is always  a good thing!     This is perfect for the holidays and all ages seem to love it!

Here is what you will need for this:

1 (8 oz.) block of cream cheese, softened to room temperature
1 (14 oz.) can of sweetened condensed milk
1 tsp. vanilla flavoring
1 (20 oz.) can of crushed pineapple, drained well
1 (16 oz.) frozen whipped topping, thawed
2 cups miniature marshmallows
1  1/2 cups pecans or walnuts, chopped and divided
1 cup maraschino cherries, drained and chopped (leave a few whole to garnish the top)

In a mixing bowl, with an electric mixer beat the cream cheese until smooth.  Add the sweetened condensed milk and beat until combined.  Beat in the vanilla.  With a large spoon, stir in the crushed pineapple.

Fold in the whipped cream and miniature marshmallows.  Add 1 cup of the pecans or walnuts, reserving the other half cup to garnish the top.   Add the chopped maraschino cherries.

Pour into a large serving bowl and garnish the top with some of the whole cherries and the other half cup of pecans or walnuts!!!  Chill in the refrigerator for 2-3 hours or overnight and then serve!  This serves 8 - 10 people easily! 

If you are interested in making the Millionaire Pie, here you go! It's also pretty wonderful!!!  Click on the recipe name and it takes you to the recipe!   Enjoy!!!

Slow Cooker Chocolate Pudding Cake!

This is one of the easiest, no fail desserts you will ever make.  If you have a slow cooker, a cake mix, and a few other ingredients, you have got this one.  

 It's a great dessert to make when you are cooking for a big crowd or have a lot of dishes to do, because it doesn't require a lot of fussing over and it stays nice and warm in the slow cooker until you are ready to serve. 

 You can serve just the cake topped with some vanilla ice cream or whipped cream or you can kick it up a bit by making the simple hot fudge sauce and pouring that over the ice cream and cake.  That really elevates this dessert to something very special.     Here are the ingredients:

Chocolate Pudding Cake:

1 box chocolate cake mix, any kind you prefer

1 pkg. instant chocolate pudding mix

4 eggs, beaten

2 cups sour cream

3/4 cups oil

1  1/2 cups water ( I used Sprite, we always substitute the water with Sprite or ginger ale)

1 (6 oz.) pkg chocolate chips

Chocolate Sauce:

2 cups sugar

3/4 cup cocoa powder

4 Tbs. flour

2 cups milk

4 Tbs. butter

1 tsp vanilla

dash of salt

Mix all of the cake ingredients together in a bowl.  Spray the slow cooker really well with nonstick cooking spray.  Pour cake mixture in the slow cooker and set on low.  Cook for 5-6 hours depending on how fast your slow cooker cooks.  

The newer ones cook at a littler higher temperatures and mine was done in 5 hours.   Try not to lift the lid of the slow cooker while cooking as this lets the heat escape and slows down the cooking process. 

To make the chocolate sauce, mix the dry ingredients together in a bowl.  In a pan, mix the milk, butter and vanilla until butter is melted.  Add in the dry ingredients and bring to a boil, whisking constantly until the sauce thickens.  Turn to low to keep warm.  

If the sauce is a little too thick before serving, drop about a tablespoon of butter into it and whisk.  Don't heat it back to boiling but just warm it.  This is what some folks in the south call chocolate gravy and serve it for breakfast over biscuits.   If you are a chocolate lover, there is nothing better.

To assemble, place a piece of the warm cake in a bowl, top with a scoop of vanilla ice cream, top that with the chocolate sauce, whipped cream and a cherry!   Chocolate Pudding Cake!





Cheeseburger Quesadillas!

As you all know, I love Mexican food!  My family likes it also, but because they are picky eaters in some ways, they like it to be sort of Americanized or scaled down in the spiciness and ingredients.

 I have even gotten Mr. Sweet Tea, who is my biggest challenge, when it comes to new things, to eat several recipes with a Mexican flair to them!   This makes me happy, because then I don't end up cooking two different meals as much!!!   

These "Cheeseburger Quesadillas" was an idea I had that I thought would please everyone and it did!!!    These are so easy and they are perfect for feeding picky husbands, teenagers, or kids of any age really!!!    I mean who doesn't love a cheeseburger??? 

 These are great served with soup or serve them with fries like you would a cheeseburger!  They are great for lunch or supper!   They are quick, easy and yummy!!! 

Here is what you will need:

2 lbs. ground beef or chuck, browned
1/2 cup ketchup
2 tsp. yellow mustard
1 Tbs. Worcestershire sauce
seasoned salt to taste
black pepper to taste
8  (8 inch) flour tortillas
4 cups shredded cheddar cheese or a cheddar jack blend
4 Tbs. butter, divided


In large skillet, brown the ground beef until completely browned.  Drain excess grease.  Add the ketchup, mustard, Worcestershire sauce, seasoned salt and black pepper!   Stir to combine and bring to a boil for just a few minutes.  Simmer until the mixture thickens.  Be sure to stir so it doesn''t stick. 

Melt one tablespoon of butter in a large flat skillet or on a griddle.  Place one flour tortilla on the pan.  Your heat should be on about medium. 

Sprinkle with 1/4 of the ground beef mixture and then top with 1 cup of cheese.

Lay another flour tortilla on top and press down with a spatula to help melt the cheese so they stick together and make turning easier.

When it's brown on one side, carefully flip it over with a wide spatula and brown on the other side.

When it's nice and brown, remove to a plate or cutting board and cut in fourths.  This is really easy if you use a pizza cutter!   Repeat with the rest of the ingredients until you have 16 wedges!!! If you are cooking for  two or three people, you could cut this recipe in half!

Top with dill pickles if you are a pickle lover!!!  These are really yummy with chili!!!  

Cheesy Ranch Monkey Bread!

When you think of 'Monkey Bread", you might think of the caramel, sweet yummy bread we sometimes make for breakfast or a sweet snack and it is wonderful, but this "Cheesy Ranch Monkey Bread" is a savory bread!    This follows the same concept, but this is for eating with pasta, soups, or even as a fun appetizer when served with pizza sauce for dipping!!!   We loved this!!!   It's so good served with spaghetti or lasagna!!!   

This is great when you want a semi homemade bread, but you don't have much time!!!  If you have a can of biscuits in the fridge, this is doable!!!   Here is what you will need:

1 can  (16.3 oz) large refrigerated biscuits, 8 count 

6 Tbs. butter, melted

2 Tbs. dry Ranch dressing mix

1  1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Cut the biscuits in quarters and place in a mixing bowl.

Mix the melted butter and the ranch dressing mix and pour over the biscuits and toss.

Add  1 cup of the mozzarella  cheese and toss lightly.

Spray a deep 9" pie plate with nonstick spray.  Pour the biscuit mixture in and spread it out evenly in the pan.   Sprinkle the top with the Parmesan cheese and the other 1/2 cup of mozzarella cheese!  Place in the preheated oven and bake for 30 minutes!  

Serve right from the dish or you can turn it out on a plate!  I like to serve this with pizza sauce for dipping!!!   This just pulls apart in pieces for serving!    It's so buttery, cheesy and delicious! 

Banana Oatmeal Cookies!

My mother has been making these cookies for over 50 years and they have always been one of my favorites.  They are really easy to make and are festive for holidays or we like them for just any old time.  The mixture of banana, oatmeal and cinnamon is really delicious. 

Here is what you will need for these:

1  1/2 cups self rising flour

1 cup granulated sugar

1/2 cup brown sugar

1/2 tsp. nutmeg

1 tsp. cinnamon

1 tsp. vanilla

3/4 cup shortening

1 egg beaten

1 cup mashed banana (2 bananas)

1  3/4 cups quick cooking oats, uncooked (not instant)

1/2 finely chopped walnuts

 Preheat oven to 375 degrees.   In a mixing bowl, combine flour, sugars, nutmeg and cinnamon.  Cut in the shortening.   Stir in the mashed banana, vanilla, oats, and walnuts.   Beat until well blended. 

Drop by teaspoonful 1  1/2 inches apart on an ungreased cookie sheet.  Press a maraschino cherry int the center of each cookie or you can use a pecan half.  It's best if you line the cookie sheet with parchment paper.   Bake on the center rack for 15 minutes.  Remove to cool.  Once cooled remove to a serving plate.

OPTIONAL BAKING TIP:   At Christmas we have placed a gumdrop in the center or for something very different you can use a Hershey's Kiss. 





Mexican Lasagna!!!

I love any type of Mexican cuisine, so this recipe was definitely a winner for me!!!  Surprisingly, my picky eaters also loved it!   This is a good recipe for feeding  a crowd, because it makes a lot and it's also great that you can assemble it all a day ahead of time!!!    This one can also be adapted to the tastes of your family.   I just let everyone garnish their own serving with the toppings they enjoy!!!  

Here is what you will need:

1 1/2 to 2 lbs. ground chuck or ground beef

1 medium sweet onion, diced

1 (1 oz.) pkg. taco seasoning mix

1 cup water

1/2 tsp. salt

1/2 tsp. black pepper

1  (10 oz.) can Rotel

2  (10 oz.) cans enchilada sauce

9 large burrito size flour tortillas

2 cups frozen corn 

3 cups Monterey Jack cheese, shredded

3 cups cheddar cheese, shredded

Garnishes

sour cream

salsa

sliced ripe olives

sliced green olives

sliced green onions

diced tomatoes

jalapeno pepper rings

chopped cilantro

Brown the ground chuck with the diced onion in a large skillet.  Drain any excess grease.  Add the taco seasoning and water, stir to blend.  Add salt, pepper, Rotel tomatoes, and corn.  Bring to a boil and then turn down to simmer.  This doesn't need to cook long, because you will be baking it.

Spray a 9" x 13 " baking dish with nonstick spray.  Spread 1/2 can of the enchilada sauce on the bottom of the pan.  Lay 3 of the flour tortillas over the sauce. They will overlap and that is fine.  Spread  1 cup of each cheese over all and then 1/3 of the meat sauce.

Continue building the layers as you would for lasagna until all of the ingredients are used. 

 On the last layer finish the top with 1 cup each of the cheeses!    Place uncovered in a preheated 375 degree oven.    Bake for 25 -30 minutes.  

The cheese should be browned and bubbly!!!

Cut it in squares and set out the garnishes so everyone can top their own with what they like!!!  This is always a big hit when I serve it!!!  

Iron Skillet Cornbread!

I have honestly put off posting a recipe for skillet cornbread, because it seems any discussion of cornbread brings out strange things in people. Each region of the country seems to have their own ideas about cornbread.  Is it sweet or is it just savory, does it have flour in it or does it just have cornmeal?  Is that cornmeal supposed to be white or yellow?  Do you use oil, bacon drippings or shortening to grease your skillet?  Believe it or not, does it have eggs in it and do you use one or two?  It can get downright ugly when the 'Cornbread Wars' begin.   I have seen just glimpses of it when I post the recipe for  Hoe Cakes, which was in and of itself creates a very 'interesting' debate at times.  Some folks didn't even know what a hoe cake was and some just knew they were pancakes and I don't think they understand to this day that they are not! 

When I first got married and I was going to have my in-laws over to dinner, I couldn't decide what to cook, so my husband told me to just cook 'country food', because that was what they really liked and would appreciate most.  I cooked a big pot of pinto beans with ham in them and a big skillet of cornbread.  I am sure I cooked some other things to go with that, but I can't remember what it's been so long.  I do remember how they went on and on about my cornbread.  They just had never had cornbread that tasted like that before and my mother-in-law wanted to know the secret.  She kept saying this is almost like cake, it's so high and light.  She couldn't believe that I put as much flour in cornbread as I did cornmeal and two eggs on top of that.  She said no wonder it's like cake.  She was taught to only use cornmeal and if eggs only one and no bacon grease.   Those little things make all of the difference in the world in cornbread.  

We do not really make our cornbread sweet in this area of the South.  If you do add sugar, it's just a spoonful...nothing more.   Now, if you like sweet cornbread, add sugar to this recipe and it will be great.  That is just not how we make it. This recipe is how my mother taught me to make cornbread when I was just a teenager at home and it's how we both make it still. 

This is what you will need:

1 cup self rising flour

1 cup self rising cornmeal

1 cup buttermilk (can use regular milk also)

1 tsp. bacon grease (optional)

1 Tbs. sugar (optional)

2 eggs, beaten

1/4 cup vegetable oil or shortening

If you cannot buy self rising flour and cornmeal in your area, add 1 Tbs. baking powder, 1 tsp. baking soda and 1/2 tsp. salt to the all purpose variety.  If you can buy the self rising, buy some for cornbread, it just makes it much better.

Preheat oven to 400 degrees.

Place oil or shortening in an iron skillet preferably or an 8"x8" baking dish and place in the oven to get hot.  If you are using the teaspoon of bacon grease, add it to the skillet also.  It's just enough to give the cornbread that good bacon flavor, but you don't have to cook it in all bacon grease.  To me there is nothing better than shortening for cooking cornbread in an iron skillet, but I know some of you are terrified of it (which I don't really understand) and the oil works well also.

Mix all  of the other ingredients together. Take the skillet out of the oven when it is sizzling hot. Be very careful if using an iron skillet, that grease can pop.   Add about a tablespoon of the hot oil or shortening to the batter. The batter will be well combined but still have a few lumps.  Don't over beat it, because it makes your cornbread crumbly.

Pour the batter into that hot grease in the pan.  It should sizzle.  This is how you get that crispy crusty outside and tender cake like inside that is key to good cornbread.   The iron skillet is perfect for this, but you can get almost the same effect in a glass baking dish also.  Iron just conducts the heat so much better.  Notice how the grease comes up over the edges of the cornbread.  If it doesn't, you don't have enough in your pan.  Don't skimp on it.

Place back in the oven on the middle rack for 30 to 35 minutes.  A sharp knife inserted in the center should come out clean.  Remove from the oven and let it sit for about 5 minutes.  You can cut it out of the pan or if it's baked in iron skillet you can flip it out whole onto a plate and cut it in wedges.  

Skillet Cornbread!





Chess Pie...a Southern Favorite!

The one pie that is probably close to 'as southern' as the pecan pie, is the the chess pie.  In my part of the south, it was probably served much more often, mainly because pecans do not grow here and were not always plentiful like in so many of the deeper southern states.  Even without the pecans, this pie is very rich and a small slice will do for most people. 

There are a lot of theories about why it's called chess pie, but no one knows for sure.  Some think because it is similar to the English lemon curd pie which they called a 'cheese pie', minus the lemon and the cheese,  so this pie became known as chess pie.   That seems to be a stretch to me.  

Another theory is that gentlemen would retire to the parlor after dinner to play chess and have this pie.  I don't think that works either.  Then there is the one that theorizes that back in the day of slavery, the cooks would be asked what was for dessert and they would say 'jes pie'...that one might work. 

 The last one is that this pie is so sweet it will keep in a pie chest or safe for a few days without ruining and was therefore called a 'chest pie' and with the southern accents, later called a Chess Pie.  That one works for me best.   It could be any or none of these.

I always remember my great great aunt making this pie and it seemed like she made it at least once a week.  She baked every week day (not weekends)  of every week that I can remember.  Can you imagine baking that much?  I can't and I cook a lot...especially now. 

Here is what you need for this pie: 

1 unbaked 9" pie shell

1 stick butter, melted

2 cups sugar

4 eggs, lightly beaten

1 Tbs. flour

2 Tbs. cornmeal

1 Tbs. white vinegar

1 tsp. vanilla

1/4 tsp. salt

1/4 cup half and half

Preheat oven to 350 degrees. Cream together butter and sugar.  Add the rest of the ingredients and mix well.  Place the unbaked pie shell on a cookie sheet.  Pour the mixture in the shell and carefully place in the oven on the center rack.  

Bake for 45 to 50 minutes or until slightly browned (don't over brown).   Remove and cool before serving.

Chess Pie!





Watermelon Cucumber Salad!!!

In the summer, I like to use all of the things I have on hand as much as possible in my recipes!   I don't grow a huge garden, but I do like to grow all types of herbs, tomatoes, cucumbers and peppers!

 I have had a really good year for cucumbers, so I am trying all sorts of ways to use them and this was a great recipe for them.  I have also been over taken by Kentucky Spearmint so I am looking for ways to use some of it also!

I must admit, I am not a big fan of watermelon and really never have been, except when I was pregnant.  That was the one time I craved watermelon and thought it tasted so good...until it didn't if you know what I mean!!!    I can eat most anything though so it's something I will eat.

 However, I was so surprised by how much I loved this salad!!!    It was fantastic!  So if you like watermelon normally, this is one you will probably love!!!  My picky eater even loved it!!!

It's a great mix of all sorts of yummy things and they all complement each other in a really yummy way!!!   The feta cheese adds a little saltiness to it and makes it so good!!!  The fresh mint adds a really fresh taste to it all and the balsamic dressing just ties it all together!!!  This is also very light and healthy!!!    

Here is what you will need:

4 cups watermelon, cubed and seeded

2 medium cucumbers, diced in bite size pieces, seeds removed

2 cups strawberries, sliced

1 Tbs. fresh mint, chopped

1/2 cup Feta cheese, crumbled

1/4 tsp. salt

juice of 1 lemon

1/3 cup Balsamic Dressing of your choice

Place the watermelon, cucumber, strawberries, mint and Feta cheese in a large bowl.

Sprinkle with salt and drizzle with the lemon juice.

Power the Balsamic Dressing over all and toss lightly with a large spoon!  

I like to sprinkle a little more Feta cheese on top and garnish with a sprig of mint!!  

Red, White and Blue Cheesecake Salad!

This "Red, White and Blue Cheesecake Salad is a perfect recipe for the Fourth of July or any patriotic holiday!!!   It's also just plain yummy and good all year long!!!    My husband loves these dessert salads that are fruity, cool and creamy!!!   

This one is super easy and great for potlucks, family cookouts and such!!!  If you are serving a very large crowd, just double this recipe, but as it is, it serves 6-8 easily!!! 

Here is what you will need:

1 (8 oz.) pkg. cream cheese, softened to room temperature

1 cup confectioner's sugar

1 (1 oz.) box instant cheesecake pudding

1/2 cup milk

1 tsp. vanilla

8 oz. frozen whipped topping 

2 cups mini marshmallows

2 cups fresh strawberries, sliced

2 cups fresh blueberries

In a large mixing bowl beat the cream cheese and confectioner's sugar until smooth.  Add the pudding mix  and milk and beat until well blended.  Add the vanilla.   Lightly mix in the whipped topping.  Lightly fold in the mini marshmallows.

Lightly fold in  the berries, careful not to mash them.

Pour into a serving bowl and garnish the top with a few berries!!!  Chill for a couple of hours before serving!!! 

You can serve in individual parfait cups or just from the serving bowl!!!  

It's delicious and this doesn't last long!!!