Tuesday, March 29, 2016

Sweet Potato Biscuits

Check it out here also:
Southern Plate

Leftovers were on the menu tonight & I had a baked sweet potato in the fridge so decided to make Sweet Potato Biscuits to go with our leftovers from Easter.

Sweet Potato Biscuits
Paula Smith
2 cups self-rising flour
1/4 cup Splenda
6 Tbsp. Butter cubed
1 cup mashed sweet potato
1/2 cup half & half

Preheat oven to 400 degrees. Lightly grease a baking sheet. 
In mixing bowl, combine flour & Splenda. Cut in butter until combined.
Mix sweet potato with half & half. Stir into flour mixture to form a soft
Dough. Turn onto lightly floured surface and knead 5-6 times, pat into 
1/2 inch thick circle. Cut with 2" biscuit cutter. Place 1" apart on baking sheet. 
Bake 15 minutes. 
Serve warm, also great with a slice of ham and scrambled egg for a mini 
Breakfast sandwich.

Monday, March 28, 2016

Velvety Chicken Corn Soup

Check it out here also with lots of other great Recipes!

Southern Plate

I have been making this since the 80's, tasty & easy! My former boss was taking some Chinese Cooking Made Easy Classes & shared the recipe!

"This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions."


  • 2 (14 ounce) cans chicken broth
  • 1 (14.75 ounce) can cream-style corn
  • 1/2 cup shredded, cooked chicken meat
  • 1/4 teaspoon ground white pepper
  • salt to taste

  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 tablespoon sesame oil
  • 1 egg white


  1. In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
  2. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
  3. Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
  4. Add chopped scallion to garnish, and serve hot.

Sunday, March 27, 2016

Momma Box Cookies

Can also see the recipe here... Meal Plan Monday
I learned to make these cookies when I was working at Canebrake Golf in Food & Beverage.
Very tasty & dough can be frozen to bake off as needed.

Momma Box Cookies
2 cups butter
2 cups sugar
2 cups brown sugar (I use Dark)... 
4 eggs
2 tsp. vanilla
Cream together.
Fold in:
4 cups AP flour
2 tsp. baking soda
1 tsp. baking powder
Stir in:
4 cups oatmeal
4 cups crushed corn flakes
2 cups shredded coconut
2 cups chopped pecans
2 cups semi-sweet chocolate chips or 2 cups dried craisins
Drop by 3-4 oz scoops on parchment sheet and bake at 325 in convection oven for 10-12 minutes.Dough may be frozen in scoops, removed to parchment lined baking sheet for 20 minutes and then baked.

Sunday, March 13, 2016

Early Easter Dinner

my husband will be having oral surgery next week, so decided to make him an early Easter dinner as his chewing capabilities might not be too good for Easter!

Also find the link here: Southern Plate Easter Round Up

Early Easter dinner

The ham was actually Aldis Appleton Farms spiral ham on sale this week and I did it exactly as directed. Baking at 250 for 2 hours. Cooking glaze packet with 2 Tbsp. Water, glazing ham, cook another 30 minutes, uncovered.

Potato Salad: 5 russet potatoes, peeled and diced, boil, covered with water & 1 tsp. Salt until tender. drain. Add 1/2 cup diced celery, 1/2 cup diced yellow onion, 1 cup sweet salad cubes (relish), 1 Tbsp. Yellow mustard, 1/2 tsp. Fresh ground pepper, 1 cup Duke's mayonnaise. Mix thoroughly. Sprinkle with paprika.

Green Bean Casserole: 2 cans French style green beans, drained. Combine with 2 cans cream of mushroom soup, 1 cup sharp cheddar cheese shredded, 1 cup French's fried onions. Place in casserole dish, top with 1 cup French's onions & 1 cup shredded sharp cheddar cheese. Bake covered at 350 for 30 minutes, uncover and bake 10 additional minutes.

Saturday, March 5, 2016

March 2016 Newsletter



New Beginnings...

New beginnings cause the mind to wander...what does the future hold? 
do we learn from the past? move forward?
 or live in the past, holding ourselves back? 
I choose to learn, live, love and laugh! 
Always moving forward 

Paula 2010 


This salad was born in Detroit at the JL Hudson Department store, and is now served at Macy's. If I had to guess, I would say I've eaten hundreds of these salads in my life, and hope to have a hundred more. One of my all time faves. I remember when I was little, how excited I would be to go shopping with mom, and then have lunch. Of course, it was always a Maurice salad with extra olives. And fresh baked bread. Ahhhh. The simple pleasures of life.
2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste
14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives
Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
(serves 6-8)

Zesty Salmon Burgers
1 can (14-3/4 oz) salmon, drained, skin & bones removed
2 eggs
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 to 2 Tbsp. prepared horseradish
1 Tbsp. diced pimentos, optional
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. butter or margarine
2 Tbsp. oil

4 rolls of choice, split
Lettuce Leaves
Condiments: Spicy Mustard, Horseradish Mayo, or Tartar Sauce

Combine the first 9 ingredients and mix well. Shape into 4 patties. In a skillet, over medium heat, melt butter with oil and cook patties until browned; about 6 minutes each side. Serve on split rolls with lettuce and choice of spread.

MY SALMON LOAF (Margaret Lake)

> Loaf:
> 1/2 onion chopped
> 1 tall can pink salmon, drained

> 2 cups herbed stuffing mix
> 2 eggs

> 1 can cream of shrimp or cream of mushroom soup
> 2 Tbsp. lemon juice

> 2 Tbsp. minced parsley
> 2 Tbsp. melted butter

1 carrot peeled and grated

> 2 Tbsp. chopped green bell pepper

Combine above ingredients. Place in greased loaf pan. Bake at 350
for 30-40 minutes until set.

> Sauce:
> 1/3 cup butter
> 1/2 cup AP flour

> 2 cups milk
> 1 cup blanched green peas
> Salt & Pepper to taste

> Melt butter in sauce pan. Add flour. Gradually add milk stirring &
cook until thickened. Stir in peas and season to taste. Spoon over
slices of Salmon Loaf. 

Chocolate Truffles

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Cream butter in large mixer bowl.

Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter.  Blend well. Chill until firm.

Shape small amount of mixture around desired center; roll into 1 inch balls.

Drop into desired coating and turn until well covered.

Chill until firm.

Makes about 3 dozen truffles

Chocolate Cobbler

13x9 baking dish, melt 1-1/2 sticks butter.
1-1/2 cups self-rising flour
1-1/4 cups sugar
1 cup cocoa
1 cup milk
2 tsp. vanilla extract
Spread over melted butter.
1/2 cup cocoa
1-1/2 cups sugar
Bring 2-1/4 cups water to boil and combine with sugar/cocoa mixture. Pour over batter mixture in pan. Do not stir. Bake at 350 for 35-40 minutes.
Serve warm, topped with vanilla ice cream.