Bacardi Rum Cake

During one holiday season around 1978, each bottle of Bacardi rum came with a pamphlet around the neck of the bottle. Included in this pamphlet were drink ideas and a recipe for a new cake that I believe was developed in the Miami area. We all went crazy for this recipe and it was found on many Christmas buffets that year. Since that Christmas it has become a very well used recipe and I'm sure sold many bottles of Bacardi to Southern Baptist that otherwise would not have set foot in a liquor store-at least locally.

Here is that famous recipe!

Bacardi Rum Cake

Ingredients
Cake:
1 1/2 cups pecan pieces, reserve 1/4 cup
4 whole eggs
1/2 cup water
1/2 cup of vegetable oil
1/2 cup gold rum, Bacardi
1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
1 (1-ounce) small box  instant vanilla pudding mix (recommended: Jell-O)
Glaze:
1 cup granulated sugar
1/4 cup water
1 stick butter
1/2 cup gold rum (recommended: Bacardi)
Directions
For Cake

Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.

NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze

Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set Aside

Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

NOTE** Make sure you have plenty of paper towels underneath the base as the glaze will run down the sides of the cake.

The day after Thanksgiving each year I would head out for Black Friday bargains and Walter and Amy would bake cookies from early morning until I returned after dark. One of our favorites are Martha Stewarts Oatmeal Toffee Cookies. I have made lots of substitutions and they still seem to always be the favorite. Sometimes instead of dried cherries, I will use craisins or even chocolate covered raisins. The crunch of the Heath bars are the cincher for great texture and flavor. They must be taken out of the oven when they are barely brown for best results. They will continue baking on the cookie sheet.

Oatmeal Toffee Cookies

Ingredients
Makes about 2 dozen 3-inch cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries or craisins or chocolate covered raisins
1 cup semi sweet chocolate chips
1 cup Heath bar pieces - smashed in a baggie with hammer
Directions
Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

Sunday Dinner Pot Roast

Remember walking into the house on Sunday after church and smelling the aroma of that chuck roast in the oven. Walter and I had been married about 3 months and I found this recipe in the Progressive Farmer cookbook. He loved its fall apart goodness and those potatoes and carrots saturated in gravy as they roast. Here are the step by step never fail directions.

Place boneless chuck roast in oven proof heavy Dutch oven with tight fitting lid. Sprinkle one package of Lipton onion soup mix over roast-this is all of the salt for the meat you will need. Spoon one can cream of mushroom soup over this. Add one soup can water over all. Bake for 3 hours at 350 degrees. During last hour of roasting, add quartered potatoes and sliced carrots around roast. If water is low add more. Salt and pepper carrots and potatoes. At the end of three hours, you will have the most delicious tender roast with yummy potatoes and carrots.

Hardee High School Swim Team Liquor Cake

When Amy was in high school the parents always packed a feast and treated the kids to a gourmet picnic at the regional state swim meet each year. I was always asked to bring Brownie Amaretto Trifle, otherwise known to Ann Basey and the kids as liquor cake. How can you go wrong with brownies laced with amaretto, chocolate pudding, cool whip, and Heath Bars? One year we caught the coach sitting with his spoon eating right out of the pan. We've also served this recipe for many Christmas Eves.

Ingredients
1 (19.8-ounce) package fudge brownie mix
1/4 cup coffee liqueur (optional)
1 (3.9-ounce) package chocolate fudge instant pudding mix
1 (8.7-ounce) package toffee-flavored candy bars, crushed
1 (12-ounce) container frozen whipped topping, thawed
Preparation
1. Prepare brownie mix according to package directions in a 13- x 9-inch pan. Prick tops of warm brownies at 1-inch intervals with a wooden pick, and brush with coffee liqueur, if desired. Crumble into small pieces.

2. Prepare pudding mix according to package directions, omitting chilling.

3. Place half of crumbled brownies in bottom of a 3-quart trifle bowl; top with half each of pudding, candy bars, and whipped topping. Repeat layers. Cover and chill at least 8 hours.

LaPrade's Sweet Potato Casserole

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In the early 1970's when Michael was a baby we went to Black Rock Mountain State Park with the Bailey's. One night we rode to Clarksville, Ga and ate at LaPrade's Camp. The best Sweet Potato Casserole ever comes from their restaurant. It is easy and delicious. Don't ever lose this recipe girls.

3 Tablespoons Butter or Margarine
3 cups fresh sweet potatoes - mashed
1 cup sugar
1/2 teaspoon salt
1/2 cup full fat milk
1 tablespoon orange flavoring
2 eggs
Melt the butter and mix with the sweet potatoes. Add sugar, salt, milk, and flavoring. Beat eggs and fold into potatoes. Pour into greased baking dish. Cover with topping.
Topping:
1 cup brown sugar
1/3 cup flour
3 tablespoons butter or margarine, melted
1 cup pecan halves

Mix sugar and flour, sprinkle on souffle;pour butter over top. Cover with pecan halves and bake at 350 degrees for about 45 minutes.

Paula Deen's Pumpkin Bars

OK, My lazy streak hit and I did not make the Pumpkin Roll for Thanksgiving. These Pumpkin Bars from Paula Deen were a pretty pleasing substitute - They were very easy and super moist with a delicious cream cheese frosting. Paula is a home cook, not a chef and since her home is very close to D'ville, I already have most of her recipes in my mothers cookbooks. This yummy cake is simple enough for a beginning baker and delicious enough to serve to the preacher!

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
I also added 1 tsp of pumpkin pie spice

Directions
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Marguerite's Pickled Shrimp Appetizer

Everyone remembers Grandma serving her pickled shrimp during cocktail time in Georgia. She would throw a towel over the coffee table, open a fresh sleeve of saltine crackers, and pass around cocktail forks. The shrimp must be eaten in their juice to fully enjoy the flavors of the marinade and vegetables, therefore the towel was much needed to catch the drippings. We all absolutely love these and they are quite easy to prepare.

1 1/2 pounds boiled shrimp
1 1/4 cup vegetable oil
1/3 cup wine vinegar
1/4 cup prepared mustard
2 tsp each salt, pepper, hot pepper sauce
1 cup chopped celery
2 tablespoons chopped parsley
2 tablespoons chopped onion
1 tablespoon chopped bell pepper

Mix sauce, pour over shrimp - Let sit overnight in refrigerator- Stir frequently so all shrimp are covered with sauce.

Spiced Peaches for the Holidays

One of the Bailey and Hornsby family traditions is to serve Pickled Peaches (Spiced Peaches) as a condiment for the holidays. This year, we could not find any spiced peaches in the grocery store. I started a search and came up with a recipe that I thought might be close. I took them to the beach for Thanksgiving and they were a hit.

2 (#2 1/2) cans peach halves
1 cup vinegar
2 cups peach syrup from cans
6 sticks cinnamon
1 1/4 cups granulated sugar
cloves

Stick each peach half with 3 or more cloves. Simmer for 5 minutes with vinegar and remaining ingredients. Cool: Store in refigerator with cinnamon sticks.

Close As I Can Come to Mama's Spaghetti Sauce

For some reason, I never wrote down exactly how mama made her spaghetti sauce that I just loooved. I think that she used meat with a bit more fat and flavor than we can buy today. I did get ground chuck that was 80% lean and there were little pockets of fat floating on the sauce, just like hers. I have watched her make her sauce so many times that I pretty much knew her ingredients. This sauce is almost an exact replica, with just a few extra Italian spices. Daddy wouldn't let her use garlic. He couldn't stand the smell or aftertaste. Michael might just eat this until he "pukes". It's done in the crock pot, so it's a great weeknight staple for your recipe collection. My picture turned out blurry, so I borrowed one. Penne is pictured, but we love traditional spaghetti noodles.

1 lb ground beef
1 large onion, chopped (1 cup)
1 Bell pepper chopped (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1 clove garlic, finely chopped
1 can (28 oz) Progresso® diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

In large skillet cook meat, onions, peppers, mushrooms and garlic until beef is no longer pink, about 10 minutes. Spoon meat mixture into slow cooker. Stir in remaining ingredients. Cover, cook on low heat 8 to 9 hours.

Marguerite's Cheese Biscuits

When I was a girl, I always loved it when mama made cheese biscuits. I found her recipe tucked away in the back of an old cookbook and had fun preparing them this week. They were so good, I ate three for supper. I tweaked her recipe a little to make it a little more updated. Remember to use self rising flour!
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
Salt
1/4 stick butter, melted
Preheat oven to 350 degrees.
In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.
Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Aunt Betty's Chicken and Dressing Casserole

Every year when Aunt Betty, Uncle David, and Kim would come for Christmas dinner she would bring her chicken and dressing casserole. Betty would always bring David's favorite foods cooked the smart way with low fat ingredients. But, she would go all out on this recipe which was everyone's favorite. Jenny requested it for her birthday, along with Viola's greens and fried corn bread, and of course, yellow cake with chocolate icing.

1 (8 oz) pkg. seasoned bread stuffing (Pepperidge Farm)
1 stick butter
1 cup water
2 1/2 cups diced, cooked chicken ( about 4 lrg. breast)
1/2 cup chopped onion
1/4 cup chopped green onion tops
1/2 cup chopped celery
1/2 cup mayonnaise
3/4 tsp. salt
2 eggs
1 1/2 cups milk
1 can Cream of Mushroom Soup
Grated Cheese for topping
Mix packaged stuffing with melted butter & water; toss lightly to blend. Place half of the mixture in a buttered 12 x 8 dish. Mix diced chicken, onion, onion tops, celery, mayonnaise & salt. Spread over stuffing mixture. Top with remaining stuffing mixture. Beat eggs slightly and add to milk. Pour evenly over stuffing mixture. Cover with foil and refrigerate overnight. Take out 1 hour before baking; spread with 1 can Cream of Mushroom soup Bake in a 325 degree oven for 40 minutes. Sprinkle top with grated cheese. Return to oven for 10 minutes.

Duggar's Tater Tot Casserole

For some reason, Amy and I love the Duggar's family show 19 kids and counting. Michelle is so encouraging and handles her family in the sweetest way. Jim Bob loves to eat and his favorite family meal is Tater Tot Casserole. Amy has made it several times and says it is Yummy! This is the Bailey sized version. What could be easier?

DUGGAR's TATER TOT CASSEROLE

1 lb ground turkey cooked, seasoned, drained
1 2loz bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken soup
Brown meat & place in large casserole dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.

Candy Corn Popcorn Balls

I wanted to prepare a treat for the Bailey kids for Halloween. I thought about all of my childhood memories and came up with popcorn balls. Growing up in Clewiston, Halloween was a huge event and we were always allowed to run wild around town Trick or Treating. Mama just told me who was expecting my little group and we made the rounds. One of the neigbors, Mrs. Hatfield always made giant popcorn balls with candy corn added. I found this recipe and hope that my little goblins enjoyed them too.

1/4 cup (1/2 stick) butter or margarine
1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
1 pkg. (4-serving size) JELL-O Gelatin, any flavor
12 cups (3 qt.) popped popcorn
1 cup candy corn
MICROWAVE butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.

POUR marshmallow mixture over combined popcorn and candy corn in large bowl. Mix lightly until well coated.

SHAPE into 16 (2-inch) balls or other shapes with greased or wet hands.

Semi Homemade Taco Mac Skillet

This is a new recipe-No family memories-YET! I was craving something a little spicy, but still wanted comfort food. I came across this recipe in Sandra Lee's Semi Homemade. It's byline was "Pot to Plate in 20 Minutes". I think the Bailey kids would like it on a cool night when Mom is really busy. The Suarez De Puga's might think it's Yummy too.

Taco Mac Skillet

1 pound lean hamburger or ground turkey
1 pkg taco seasoning mix
1 can Rotel tomatoes-I used mild and it was still spicy
2 pkgs Kraft original mac and cheese with the powder mix

Brown meat until it is no longer pink. Drain well. Stir in taco mix and Rotel. Boil macaroni according to package directions. Stir cheese powder into meat mixture. Drain noodles in colander and stir into meat mixture. I sprinkled extra shredded cheese on top for added flavor. It's like glorified hamburger helper.

White Bean Chili From Dana and Publix

The last time that we were all at the beach together Dana made Pulix's Apron Meals White Bean Chili. Amy called last weekend and wanted to prepare it for the weekend. I found the recipe and she did the cooking. It's so easy and yummy- a great Sunday night soup meal.

1 (12 Oz package 50% less fat sausage
1/2 pound turkey breast
1 10 oz bag frozen seasoning blend (onions, bell peppers, and celery) or use fresh
1 tablespoon roasted garlic
1 (1.25 ounce) package taco seasoning mix
2 (15.8 ounce) cans great northern beans undrained
1 14 oz can chicken broth
1 (4.5 ounce) can chopped green chilis
1 16 ounce can refried beans with green chilis

Preheat large saucepan on mediium high heat 2-3 minutes. Add sausage, ground turkey, seasoning blend, and garlic. Brown 10-12 minutes until meat is brown and no pink remains. Stir frequently and break meat up as it cooks. Stir in dry seasoning mix. Cover and cook one minute. Stir in beans (including juice) and remaining ingredients. Cover and bring to boil. Serve

Grandma Bailey's Pear Salad

I don't know how such an easy to make side dish that is particularly strange can hold so many happy memories for the Bailey family. Sunday dinner isn't complete if it is not served. It has to be made just right, and always with Miracle Whip, never mayonnaise. It is a "must" with roast beef, potatoes, and carrots. Mandy and Aunt Phyllis can even prepare a plate of pear salad.

Grandma Bailey's Pear Salad

Line a large platter with lettuce leaves-some people may even eat the leaves so wash carefully
Drain a large can of pear halves and arrange on lettuce.
Place about a tablespoon of Miracle Whip in the indented center of each pear.
Sprinkle shredded cheddar cheese on the Miracle Whip.
Top each pear with a Maraschino Cherry.
Delectable and Delicious!!!

Easy Weeknight Entertaining-Creamy Chicken Bake

The 1983 Southern Living Annual Recipe Bible had a section "easy weeknight entertaining". All of the kindergarten teachers went home and cooked every night. We all fixed this recipe for company and thought that we were preparing "gourmet" because the chicken soup was mixed with wine. This is a great weeknight recipe. It can be prepared and on the table in one hour. The stuffing gives the chicken a very nice crunch and the kids will love the saucy taste.

Creamy Chicken Bake

6 skinless boneless chicken breasts
6 slices swiss cheese
1 can cream of chicken soup
1/3 cup dry white wine
1 cup stuffing mix-from bag
1/4 cup melted butter

Place chicken breasts in greased 9X13 baking dish. Salt and pepper to taste. Place sliced cheese on breasts. Mix soup with wine. Pour over breasts. Sprinkle stuffing mix over all, drizzle with melted butter. Bake at 350 degrees for 45 to 50 minutes.

Cub Scout Congo Bars

When I was a Cub Scout Den Mother in the early 1980's we had to provide refreshments for our little Scouts along with prepare all of the activities and come up with games to keep the little fellows occupied. One of the favorite treats were Congo Bars. Donna Patterson first prepared them for the group and we served them with little half pint milk cartons. Donna had four little boys and always had great recipes and ideas. Here is her recipe:

Congo Bars

2/3 cup butter or margarine, melted
1 box light brown sugar
3 eggs
1 teaspoon vanilla
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts
12 ounces milk chocolate chips

In a large bowl, combine butter and brown sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Sift dry ingredients and add to the sugar mixture. Stir until well mixed. Add nuts and chocolate chips. Pour into greased 15 X 10 baking dish. Bake at 350 degrees for 25 minutes. (don't overbake)

MeMe's Potato Salad-All The Secrets

MeMe's Potato Salad - Here's the Secret
Whenever we have a family gathering or special occasion, I am always asked to bring the potato salad. I have tried to tell my family and friends exactly how it is made, but they swear that it doesn't taste the same. Here are the secrets. Use five pounds red skinned potatoes. Peel and boil cubes of potatoes in well salted water. Throw in three eggs to boil around the last ten minutes-this just saves on clean up time. When done, drain potatoes and leave in pot to cool. This is what helps them keep their shape and not turn into mashed potato salad. When completely cool start adding mayo or Miracle Whip-never use reduced fat-and squirt in mustard. Salt and pepper again to taste. Chop boiled eggs and use Mt Olive sweet gherkins that have been cubed into small pieces-pickle relish just doesn't get it. Add chopped olives stuffed with pimentos for their tart flavor and color. You have to taste as you go-keep plenty of spoons available to avoid double dipping. Add mayo and mustard until you get that perfect blend of flavors. We don't add onions or celery, because the children and Michael just can't stand either raw. If done right, this recipe creates the perfect potato salad-at least as far as the Bailey's are concerned. Remember, completely cool the potatoes and never use pickle relish-always chopped gherkins. Oh, I almost forgot another secret, pour in a little pickle juice when adding in the gherkins. YUMMY!

Meatballs Italiano

Actually, this is a recipe that I have never made before. Often, Walter would cook Italiano on Saturday nights. I found his meatball recipe and decided that you all would enjoy making these for your families. It made tons, I have freezer bags full. Be prepared for spaghetti and meatballs on your next visit home.

Meatballs Italiano

2 pounds ground beef
2 eggs lightly beaten
1 cup water
1 cup Progresso Italian Bread Crumbs
1/2 cup grated Parmesan Cheese
1 clove garlic minced
salt, pepper, Italian seasoning
1/4 cup olive oil
1 large jar chunky style spaghetti sauce

In a large bowl combine beef, eggs, water, 1/2 cup of the bread crumbs, onion, parmesan cheese, garlic, (salt, pepper, and italian seasonings to taste). Measure out 1/4 cup of the mixture;form into a ball. Roll meatball in remaining breadcrumbs to coat. Repeat with remaining meat mixture and breadcrumbs. In a large skillet, heat oil until hot. Add meatballs, brown on all sides. Add spaghetti sauce, simmer until meatballs are cooked through-around 20 minutes. Serve with extra parmesan cheese over spaghetti sauce, or on a hoagie roll as a sub.
The meatballs are delicious-and do not even compare with the frozen bagged variety that we have become accustomed to using. Also, there were plenty left for freezing-even if you are feeding 6 people.

Strawberry Cream Pie

In the late 70's Philadelphia Cream Cheese Pies were the craze. My husbands friends would often travel through Wauchula when traveling to and from State Farm's Fl office in Winter Haven. His friend Brian always planned to be traveling through Wauchula around lunch time and I knew that this Strawberry Cream Pie was his favorite. I even gave his wife the recipe, but he said that it just didn't taste the same.Here is the famous Strawberry Cream Pie, Wauchula style.

Strawberry Cream Pie

1 Box Keebler Graham Cracker Crumbs-use the graham cracker pie crust recipe on the box for the baked 9 inch crust. An already prepared crust will not do justice to this pie.
1 8 oz package Philadelphia Cream Cheese, softened
1/4 cup granulated sugar
1 teaspoon high quality vanilla-madagascar preferably
Dash of freshly ground nutmeg
1 cup strawberry slices
1 cup heavy whipping cream
1/3 cup sifted confectioners sugar

Combine softened cream cheese, granulated sugar, vanilla, and nutmeg. Beat with mixer until smooth. Mash 3/4 cup of the strawberry slices; stir into cream cheese mixture. Whip cream with confectioner's sugar until stiff peaks form; fold into cream cheese mixture. Fold remaining strawberries into cream cheese mixture;spoon into crust. Chill several hours or overnight. Garnish each slice with a whole strawberry if desired.

Pork Chop and Potato Bake

When I was teaching kindergarten in the 1970's our children were dismissed earlier than the rest of the school. After we finished our work for the day, we would often visit each others classrooms and share magazines. One day my friend Sophie walked over to show me this great new recipe that she had found on the Durkee French Fried onion ring ad. It became a favorite of my family, especially Walter. When I remade it this week, I used boneless pork chops-don't do it-they are too thick and dry-use the thinner center cut with the bone-or at least the thin cut boneless pork chops.

Pork Chop 'N Potato Bake

6 pork chops
Durkee Seasoned Salt
1 can cream of celery, mushroom, or chicken soup-your choice
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon black pepper
1 package 24OZ hash brown potatoes-thawed I don't think they make this size anymore-so adjust
1 1/2 cup cheddar cheese
1 can 2.8 oz Durkee French Fried Onions

Brown pork chops in non stick skillet-Sprinkle heavily with seasoned salt on both sides. Combine soup, milk, sour cream, pepper and more seasoned salt. Stir in potatoes, 1 cup cheese, and half can of onions. Spoon mixture into 9X13 baking dish.
Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions-a little extra cheese on top doesn't hurt. Bake, uncovered 5 minutes longer.

Gooseberry Patch Chicken and Noodles

Doesn't it seem strange that Amy cooks more than her mom does? This is her recipe for a working girl's hearty supper.
Salt and pepper 4 to 6 boneless chicken breasts.
Place in bottom of crock pot.
Cover with 2 cans cream of chicken soup. Turn on low setting.
Leave for Bloomingdales Flagship store and sell tons of Marc Jacobs wristlets.
Return 6 hours later.
Take off heels. Put on sweats.
Prepare one 16 oz pkg noodles according to directions.
Add one 14.5 can chicken broth and cooked noodles to chicken breasts which have been broken up with your fork. Heat on low setting for 30 minutes.
Sit on your sofa with a bowl full of hot chicken and noodles and a diet Dr. Pepper. Watch the latest episode of your favorite reality show.
Walk your dog to burn off calories.
Take your latest read to bed and fall asleep with the lights on.
Life is great!

Amy's Chicken Pot Pie

We traveled to Black Rock Mountain Georgia for several family vacations throughout the kids childhood years. In 1984 I bought a cookbook, "Cooking in the North Georgia Mountains". It has become my cookbook Bible, even more so than Southern Livings' annual recipes. Amy loves the chicken pot pie from this book and made it this week and emailed me her photos. It is for everyone to enjoy.

2 Cups cooked chicken cubed
1 14 ounce can Veg-All drained
9oz chicken broth
1 can cream of chicken soup

Stir ingredients in 2 quart round or oblong casserole
Whisk stir together in separate bowl:
1 cup self rising flour
1 cup milk
1 stick melter butter
Pour over casserole. Bake at 350 degrees for 45-60 minutes until topping is set and brown.

Amy's Favorite Beef Stroganoff

Amy has most of my favorite recipes in New York with her. This next contribution was one of her favorites in high school and she often prepares it for friends in the city. I think that she is the only one in her group who can cook. She prepared our easy version of Beef Stroganoff this weekend and emailed us pictures to share. Here is the recipe:

1 lb cubed steaks
1/2 cup flour
i/2 cup chopped onions
2 tbs vegetable oil
1 can beef broth
1/2 cup sour cream
1 16oz package egg noodles

Salt and pepper cubed steak. Dredge in flour. Saute beef and onion in oil until browned. Drain off excess oil. Add beef broth, cover and simmer for 30 to 45 minutes or until meat is tender. Stir in sour cream. Serve over noodles that have been cooked in salted water.
Yummy! Even better the next day as leftovers. Fast and easy too!

Peaches And Cream Dessert

One Saturday afternoon, I had nothing to fix for Sunday Dinner dessert and I came across this recipe. I tried it just because I had all of the ingredients in the pantry and didn't have to go to the Winn Dixie. It turned out to be a family favorite and is even better chilled the second day. It's not too sweet but very delicious.

Peaches and Cream Dessert

3/4 cup all purpose flour
1 4 oz size regular vanilla pudding mix-not instant
1 teaspoon baking powder
1 beaten egg
1/2 cup milk
3 tablespoons melted butter
1 16 oz can peach slices
1 8 oz package cream cheese, softened
1/2 cup sugar
1 tablespoon sugar
1/2 teaspoon cinnamon

In mixing bowl stir together flour, pudding mix, and baking powder. Combine egg, milk, and melted butter or margarine, add to dry ingredients. Mix well;spread in a greased 8X8X2 inch baking pan. Drain Peaches, RESERVING 1/3 cup liquid. Chop peaches, and sprinkle on batter. Beat together cream cheese, the 1/2 cup sugar, and reserved peach liquid;pour atop peaches in pan/ Combine the 1 tablespoon sugar and the cinnamon; sprinkle over all. Bake in 350 degree oven for 45 minutes. cool

1970's The Impossible is Possible

These photos show the preparation progression and how each step looks. I am definitely not a food stylist-maybe my skills will improve.




During the mid 1970's Bisquick was found in everyone's kitchen. It was great for dumplings, shortcakes, or the famous Impossible pies. There was a taco pie, a cheeseburger pie, chicken pot pie etc. There were also sweet pies-coconut, cherry, pumpkin. The secret was you mixed up bisquick and poured it on top of your ingredients and it made its own crust. My family's favorite was the lasagna pie. I prepared it for the first time in 25 years last night and I must admit that it was yummy.

1/2 cup creamed cottage cheese-couldn't find creamed-used lowfat
1/4 cup parmesan cheese-I don't think fresh will work-use the kraft canned
1 lb ground beef or turkey
1/2 cup bell pepper chopped
1/2 cup onion chopped
2 teaspoon Italian seasonings
1 6 oz can tomato paste
2 cup mozzarella cheese
1 cup milk
2/3 cup Bisquick
2 eggs
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees. Grease 10 inch pie plate. Layer cottage cheese and Parmesan cheese in plate. Cook beef, pepper and onion in skillet. Salt and pepper to taste. Drain well. Mix beef, herb seasoning, paste and 1 cup mozzarella cheese; spoon on top. Beat milk, baking mix, eggs, salt and pepper 15 seconds in blender or with hand mixer. Pour into plate. Bake until knife inserted between center and edge comes out clean. 30 to 35 minutes. Sprinkle with remaining 1 cup mozzarella cheese. 6servings

The Perfect Iced Tea

I want to create a special food blog as a surprise for my family this year. It is not about gourmet recipes or new cooking ideas. As not to forget how to cook, I am preparing your favorite dishes that you grew up with and loved or didn't love sooo much. Some are Grandma's. I have done my best to adjust the ingredients to substitions that can be found in today's stores. Have fun and I hope that you will prepare many of the dishes that all have fond memories for me. Enjoy my silly stories.
I wanted to start with my first cooking experience after getting married in 1970. Walter loved his mom's sweet tea and it was a must that I master the skill immediately. I spent one whole day in the kitchen at Garden Springs Trailer Park in Athen, Ga brewing tea. I threw out about 10 pitchers and finally came up with a somewhat drinkable version. Last night was the first time that I have ever measured ingredients. Here is the recipe for Bailey's usually pretty tasty sweet tea.

Bring 2 1/2 cups water to a boil in a small pot.
When the water comes to a full boil. remove from heat-add 7 regular sized tea bags. cover pot with lid. Let steep for 20 minutes.
Meanwhile fill 2 quart pitcher with 7/8 cup sugar. One cup is too sweet-3/4 cup is not quite sweet enough- Use just under one cup.
Pour tea from pot into pitcher-do not mash tea bags as it will cause a bitter taste-or so my mother said.
Add 7 cups cold water to pitcher stir and fill tall glass with ice and lemon
Yummy and refreshing!