Author: Pamela
-
My Potato Salad
For all family events, I am always asked to bring the potato salad. Wanting to share my recipe, I finally put pen to paper and wrote down the ingredients and amounts that I used. I really think boiling the red skinned potato’s whole with the skin on is what makes my salad a little different…
-
Basic Canned Tomato Salsa
If you have never canned before, I highly suggest visiting the internet site National Center for Home Food Preservation for detailed instructions on using boiling water canners. To can the salsa, you will use a water bath process. It is very important that you pay close attention to the sterilization of your jars and lids…
-
Cucumber and Tomato Salad
This salad is a staple in my refrigerator during the summer. Not only is it delicious but is a great dish to use the abundance of tomato’s, cucumbers and banana peppers from my garden. This salad is great by itself but I also serve it on a lettuce bed adding walnuts and blueberries. You…
-
Easy Blueberry Turnovers
A easy recipe to use some of my fresh picked blueberries! Directions: Preheat oven to 400 degrees. Sprinkle board with flour, coat each side with enough flour to keep from sticking. Roll out each sheet of puff pastry to enlarge about 1-2 inches on all sides, turning to keep from sticking. Take pizza cutter…
-
July 4th Celebration
My Mother always made every holiday a big celebration in our home and I have tried to continue with that tradition. Every time I drag out the boxes and boxes of specific holiday decorations, my husband laugh’s at me wondering why in the world I take the time and effort to decorate when we…
-
Potato & Gouda Cheese Casserole
For a quick, easy potato dish, this is my go to recipe. I always slice the potato’s and onion’s with my handy dandy mandolin and then just layer in a casserole dish. Make your cheese sauce, pour over your potato’s and you have a quick fantastic dish. Directions: Preheat oven to 350 degrees. Slice potato’s…
-
Tomato-Cheddar Spread
Directions: Stir together first 4 ingredients in a large bowl. Stir in cheese and pimiento. Serve with Crackers or on sandwiches. Note: Pre-shredded cheese is NOT recommended for this recipe.
-
Strawberry Cream Freeze
Summer time has definitely arrived here on the Gulf Coast. Not only are we having the dreaded high temperatures, the humidity is horrible. I swear you could melt outside if not careful. It is time for the cool or frozen desserts in this household and this one is so easy, delicious and can be served…
-
Blueberry-Oat Muffins
Blueberries are one fruit that I am very fond of and one fruit that I have success growing in my garden. Preserving them is easiest in the freezer, layering them on a cookie sheet to freeze then transferring them to a container for later use. This recipe is one of my favorite’s. I hope you…
-
Fiesta Taco Seasoning Mix
I am trying to use less prepackaged mixes in my kitchen and came across this recipe. The website is www.theyummylife.com/taco-seasoning-mix. Be sure to visit this site and check out Monica’s recipes that use this versatile seasoning for more than just taco’s. If you want to make this for a gift, she also has tags that you can…
-
DIY: Floor cloth
I have always loved floor cloth’s and I always kept it on my “to do” list. But, the thought of having to draw a pattern and paint the cloth kept moving this project to the back of the list and has never been accomplished. That is, never accomplished until I came across this idea on…
-
Brown Butter Pecan Tart
Is there any better Southern dessert than a piece of pecan pie with a couple of scoops of vanilla ice cream? Oh YES, this brown butter pecan tart with vanilla ice cream. My dear friend Sherry sent this to me a few weeks back telling me it was the VERY best pecan pie recipe that…