Friday, October 14, 2016

Georgia Cornbread Cake

Georgia Cornbread Cake Recipe 
This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.

55 min | 20 min prep

1 cake

1 cup sugar or 1/2 cup Splenda sugar substitute, for baking 
1 cup brown sugar or 1/2 cup Splenda brown sugar blend 
4 eggs, beaten 
1 cup vegetable oil 
1 1/2 cups self-rising flour 
1 teaspoon vanilla 
2 cups pecans, chopped very fine ( I used pecan meal)

I also added 1 cup finely chopped pecans and 1 cup finely chopped dried apricots.

Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish. 
Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecan meal and stir until evenly mixed. Stir in chopped pecans and apricots. 
Spoon into prepared pan and bake for 30 to 35 minutes. 

King's Ranch Casserole

Fall brings out the need for comfort foods as the weather begins to change.
Tonight, called for King's Ranch Chicken Casserole.

3-4 lb. chicken, cooked, deboned & shredded
or I use 1 rotisserie chicken skinned, deboned & shredded
1 onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint sour cream (I use reduced fat)
1/2 lb. cheddar cheese, grated
1/2 lb. Monterray Jack cheese, grated
1 package corn tortillas chips
1 can Ro-Tel tomatoes and green chiles ( 1 large jar chunky Pace Medium heat salsa)
1 or 2 small cans diced green chiles
Mix chicken, onion, soups, sour cream, salsa or Rotel tomatoes, & diced green chiles. 
Layer: 2 cups, slightly crushed tortilla chips, 1/2 of the chicken mixture. 1/2 of each cheese. Repeat layers. Cover with foil & 
Bake at 350 for 30-40 minutes, remove foil & bake 10 additional minutes. 

Friday, October 7, 2016

Blackberry Wine Cake


1 Duncan Hines white cake mix
1 (3 oz.) pkg. blackberry Jello
1/2 c. oil
1 c. blackberry wine
4 eggs
1 c. pecans, finely chopped


1 c. powdered sugar
1 stick butter
1 c. blackberry wine

Preheat oven to 325 degrees. Grease and flour bundt pan. Place pecans in bottom of pan. Combine cake mix, Jello, oil, blackberry wine and eggs. Beat for 2 minutes until smooth. Gently pour batter into pan over pecans. Bake for 50 to 60 minutes. Allow cake to cool.Melt butter and sugar and blackberry wine. Bring to a boil. Remove from heat and slowly drip glaze over cooled cake. Pour extra glaze over cake.

Sunday, October 2, 2016

Chicken Pot Pie Soup with Puff Pastry Croutons

Check it out here:

  Chicken Pot Pie Soup with Puff Pastry Croutons
 from Splendid Soups and Spectacular Sides 
4 Tbsp unsalted butter
 1 cup diced onion 
1 cup diced celery 
1 cup quartered button mushrooms ( I used Baby Bellas) 
1/2 cup diced carrot 
2 tsp minced garlic (I used 4 large cloves, minced) 
1 1/2 cups diced red potatoes (I used, unpeeled red potatoes) 
1/4 cup flour 
2 Tbsp dry sherry (I used 1/2 cup Dry Vermouth) 
5 cups chicken broth 
2 cups cooked, shredded chicken ( I cut and sautéed 3 chicken breasts in 2 Tbsp. Olive oil, seasoned with salt and pepper) 
2 Tbsp fresh thyme (or 1 tsp. dry) 
1 bay leaf 
1/2 tsp kosher salt 
1/4 tsp black pepper 
pinch of ground nutmeg 
1/2 cup frozen corn kernels 
1/2 cup frozen green peas 
2 Tbsp chopped fresh parsley (or 1 Tbsp. dry) 
2 tsp freshly squeezed lemon juice 
salt & pepper, to taste (I didn't find it necessary to add any more salt or pepper)
 Puff Pastry Croutons
 Melt butter over medium high heat in the pot you will use to make the soup. Sauté onion, celery, mushrooms, carrot and garlic for about 4 minutes. Add potatoes and cook about 3 minutes more. Whisk in the flour and cook a couple of minutes to get rid of the raw taste. Deglaze pan with sherry. Stir in broth, chicken, thyme, bay leaf, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are cooked through and the mixture has slightly thickened. Stir in the corn, peas, parsley and lemon juice. Taste and adjust seasonings. Ladle into bowls and top with croutons. 
Puff Pastry Croutons 1 sheet frozen puff pastry, thawed 1 egg 1 Tbsp water kosher salt grated Parmesan (about 1/4 cup) paprika (about 1 tsp., I used Smoked Paprika) Preheat oven to 450°F and line a baking sheet with parchment or Silpat. Roll pastry out on floured surface to 1/4" thick. Beat egg with water and brush over dough. Sprinkle with salt, Parmesan and paprika. Cut in 1 1/2" squares and transfer to baking sheet. Bake 15-20 minutes or till puffed and golden brown.
Note:  Another favorite soup that I served at the restaurant in Athens, AL...

Chicken Ole' ...

Can also see it here! MEAL Plan Monday #31

from Southern Living Cooking School circa '90's

Chicken Ole'

From Southern Living Cooking School

2-7 ounce packages Zatarain's Red or Black Beans w/Rice
1 medium onion, chopped
2 cans tomatoes & green chiles
2 cups water
2 Tbsp. lime juice
6 boneless, skinless chicken breasts

Preheat oven to 350 degrees. Shake 2 Tbsp. flour in large Reynolds Oven Bag.
Place in 13x9 pan. Add first five ingredients. Seal. Squeeze to blend. Top
with chicken breasts. Close with tie and cut 6 slits in top of bag. Bake for
45-55 minutes. Serve with desired toppings:
Shredded Mexican Cheese
Diced Green Onions
Sliced Black Olives
Diced Avocado
Sour Cream, Lettuce & Tomatoes

Thursday, September 22, 2016

Avocado Brownies

Meal Plan Monday #30

I had a large, ripe Florida avocado on hand...knowing that we would be gone for a few days, I was trying to think of something to make with it...brownies would make a great snack for our weekend trip so off I go in search of a recipe using ingredients on hand. A search online & a search of the pantry resulted in an adaptation from a blog, Friday Night is Cake!

Avocado Brownies

1 cup chocolate, melted (I used 1/2 bittersweet & 1/2 semi-sweet)
2 Hass avocados or 1 lg. Florida avocado
1 cup organic sugar or coconut sugar
4 eggs
1 cup ground almonds
1/2 cup unsweetened cocoa powder
2 tsp. Vanilla extract (I always use my homemade extract using vodka)
1/4 tsp. Salt

Preheat oven to 350, or 325 convection. Line a 9" square pan with foil & spray with cooking spray.

Cream avocado & sugar in medium mixing bowl until fluffy. Add eggs, ground almonds, cocoa powder, extract, salt & cooled chocolate; mix until thoroughly combined. Spread into pan & bake until toothpick comes out almost clean. Cool in pan on wire rack, cut in squares when cool. Store covered in fridge. This will make 16 very moist & tasty brownies. Enjoy!

BTW, you will never know they have avocado in them & that they are healthier than traditional brownies. They definitely don't lack in flavor!

Sunday, August 28, 2016

September 2016 Newsletter



What Do I Want?
I want you to be happy...happiest with me!
I want to be all the needs in your life!
I want to fill your heart with feelings of wonder...and fulfillment!
I want you to be full of courage and hope...looking forward to each day!
I want you to have the type of friendship that is a treasure...the friendship of trust and anticipation!
Anticipation of spending our lives together as one...forever friends!
To find the kind of love that is beautiful forever...time together or apart!
I wish you contentment: the sweet, quiet, inner kind that
comes around and never goes away...that will awaken you each morning!
Of all the things I'll be wanting and wishing for, wherever I am
and whatever I will be the most intricate part!
There will never be a day in my life when I won't be wishing I were with you...whether it's in your thoughts, your heart or your arms!
I want us to be happy...happiest with one another!

July 26, 2010


Italian Beef Sandwiches

1 (3 to 4 1/2 lbs) beef roast, trimmed
1 can (12 ounces) beer (you choose the flavor), or use 1 1/2 cups beef broth
1 envelope dry Italian salad dressing mix
1 large onion, chopped
1 - 12-oz. jar sliced Pepperoncini peppers, with the liquid
Hard Rolls, Ciabatta Rolls, French Bread, etc.
Pour beer or beef broth into crock pot. Drain liquid from pepperoncini into crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the crockpot. Add chopped onions. Trim fat from the roast; place in crock pot on top of peppers & onions. Top roast with remaining peppers. Cook Italian beef on low 8 to 10 hours Remove cooked roast from crockpot; cool slightly. While still warm, pull roast with two forks to shred. Toast split rolls, add 2 slices Provolone cheese. Spread with Dijon or Spicy Mustard. To serve, ladle small amount of warm liquid from crock over split roll or bread, top with shredded beef, then follow with more beef liquid as desired. Serve with additional peppers on the side. Instead of adding additional broth to the sandwich, I serve it on the side for dipping.
Serves 12 to 16
Serve with forks and a stack of napkins.

Note: I serve the broth on the side as an au jus for dipping!

Rose & Ivy Southern Pecan Cheese Bake
1/2 cup mayonnaise
One 8 oz pack cream cheese
One cup grated cheddar cheese
2 green onions (chopped)
6 Ritz crackers (crushed)
8 slices bacon (cooked and crumbled)
1/2 cup any Rose & Ivy Southern Pecan Pepper Glaze/Jelly
Mix mayonnaise, cream cheese and onions in greased quiche or pie plate. Top with
crackers and bake at 350 degrees for 15 minutes. Remove from oven and top with bacon.
Drizzle Rose & Ivy Southern Pecan Pepper Glaze or Jelly over all and serve with crackers.


Italian Joe's on Ciabatta Bread

 This was SO good that I had to share!
Italian Joe's
adapted from Cuisine at Home
recipe shown with my changes/additions

1 lb. Mild Italian Sausage, casings removed
2-1/2 lb. ground chuck
2 Tbsp. olive oil
2 cups diced red onion
2 Tbsp. minced garlic
1 cup diced red or yellow bell pepper
1/2 cup shredded carrot
1/2 cup diced celery
2 Tbsp. tomato paste (I used sun-dreid tomato paste in the tube)
2 (15 oz.) cans tomato puree (I used Hunt's)
1 (28 oz.) can petite diced tomatoes (I used Hunt's)
4 tsp. dried oregano
2 tsp. red pepper flakes
1 tsp. ground nutmeg
1 tsp. dried Italian seasoning
1/2 cup Cabernet Sauvignon
3 Tbsp. balsamic vinegar
2 Tbsp. dark brown sugar
1 tsp. kosher salt
1 tsp. fresh ground black pepper

For serving:
Ciabatta Bread
Sliced Provolone Cheese
Deli Sliced Pepperocini

Brown sausage and beef in large pan over medium heat, breaking up any large chunks. Drain well.
Add olive oil to pan. Add onions, peppers, carrots, celery, tomato paste and garlic. Saute 10 minutes.
Stir in tomatoes, tomato puree, balsamic vinegar, wine, brown sugar, seasonings and browned/drained meat.
Bring to boil. Reduce to simmer and cook for 30 minutes.

Heat Ciabatta bread in microwave for 15 seconds. Split. Topping each side with a slice of provolone. Top one side with
hot Italian Joe mixture and spoonful of deli sliced pepperocini. Place ciabatta top on and serve. ENJOY!


Jackie's Stuffed Jalapeños

here is the recipe for the stuffed jalapenos.....

20 jalapenos
1 lb. sausage
1 cup Parmesan Reggiano cheese
1- 8 ounce pkg. cream cheese.

Cook sausage until no longer pink. (I use Jimmy Dean, original.)

After washing peppers, cut them in half and clean out seeds. (I use a grapefruit spoon and it makes it so easy.)
By he time the peppers are all cleaned, the sausage will have cooled.

Mix sausage with cream cheese (room temp), and Parmesan cheese, then fill peppers.

Bake at 350 deg. for 20 min.

I cut the recipe in half unless I'm making for a larger group. For my family, who like things a little hot, I put some of the seeds in the filling, but if making for a group, I divide the filling in half and just put the seeds in half the filling.  

We absolutely love these!

I have  made many variations with Blueberry or Raisin bread. Also can add a Caramel Rum Sauce! Thanks for the recipe, Moe! 
Choco-licious Bread Pudding Muffins
from Marlene aka Moe

1-3/4 cups of lowfat milk
3 large egg whites or 2 eggs, beaten
2/3 cup granulated sugar
1 teaspoon vanilla
6 cups cubed (1/2-inch) cinnamon swirl or egg bread
1/2 cup mini semi-sweet chocolate pieces
12 cup muffin pan
Directions:Preheat oven to 350 degrees. In a medium bowl, combine milk, egg whites, sugar and vanilla; mix well. Stir in bread cubes and chocolate chips; mix well. Let stand at room temperature 10 minutes. Spoon mixture into 12 paper-lined muffin cups. Bake for 30 minutes or until puffed and set. Serve warm, at room temperature or chilled. The snacks may be cooled, placed in an air-tight container and frozen up to one month before serving. Makes 12 servings
Nutrition facts per serving: 150 calories; 4g fat; 2g saturated fat; 1mg cholesterol; 109mg sodium; 27g carbohydrates; 4g protein