Category: Country
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Southwest Fried Oysters
We love our seafood here in the deep South, oysters being “one” of our favorites. I usually don’t fry foods but I have to say I just don’t like oysters any other way. So, I am always experimenting with different coatings to give the oysters different flavors and this one is a hit with my…
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Kay’s Mexican Cornbread
My dear friend Kay makes this for so many of our gatherings and this cornbread is sooooo good. It is ALWAYS the hit of every party. It freezes well, a great compliment to many dishes or fantastic to eat just by itself. I will warn you ahead of time, it’s hard to eat just one…
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Pecan Cookies with Rosemary
I have tons of rosemary in my garden. I am always looking for recipe’s to use this wonderful herb and my good friend Sherry shared this one with me. The original recipe called for Pine Nuts. As usual, when I decided to give this recipe a try, I was out of the pine nuts and…
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Cinnamon Swirl Pound Cake
This is one of my recipe’s that I make each holiday season for my customers. I bake around 150 cakes, beginning the week after Thanksgiving. This is a easy recipe to whip up and very tasty. Directions: Beat 4 eggs in mixing bowl with electric mixer. Add water and oil; mix until blended. Add cake…
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Chickpea, Kale, and Tomato Salad
This salad is easy, healthy, and delicious! Directions: Place the chickpeas, garlic, 2 cups of water, lemon juice, and 3/4 tsp. salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Drain and set aside. Heat 2 tbsps olive oil in a medium skillet over medium-high heat. Add…
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Fuzzy Navel Punch
Directions: Combine all ingredients, serve over ice ring. Makes 1 gallon. Note: To make ice ring, fill half of a mold of your choice with orange juice or water; freeze. Remove from freezer and layer fruit of your choice on top of frozen mold. Cover with remaining orange juice or water and return to freezer…
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Grilled Summer Vegetable Pasta
We grill most nights in the summer and always include some type of vegetable on the grill. This is a quick way to use leftovers or just serve as the main course. Directions: Start a large pot of salted water on high heat. Add pasta and cook until el dente Prepare your grill for a…
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Lighter Chicken & Broccoli Alfredo
Directions: Grill chicken breast on top of stove on grill pan; cut into 2 inch pieces. Lay broccoli florets on baking pan, pour 1 tbsp. olive oil over the broccoli and toss with hands to coat thoroughly. Roast in a 425 degree oven until crisp tender about 15-20 minutes. Cook pasta in pot of boiling water…
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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…
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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…
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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.
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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…