I just finished reading Zac Brown’s new cookbook Southern Ground: Recipes, Lifestyle and Lore (Volume 1) and it ROCKS! I know it sounds funny to say I just finished reading a cookbook but this book is filled with so much more than just recipes. It is filled with fantastic good ‘ole southern food, songs, stories and captivating photographs.
When you open the pages to this remarkable book you will find 27 removable index cards containing the most coveted recipes by Zac Brown and his friends. You can feast yourself on everything from from Southern Fried Chicken, Hearty Brunswick Stew, Farmer’s Fried Green Tomatoes to Revival Peach Cobbler.
Here is your chance to win an autographed copy of Southern Ground: Recipes, Lifestyle and Lore (Volume 1). We want to know your favorite down home cookin’ recipe. Post your recipe as a comment (no emails please) by Tuesday, March 23rd. We will post all of the recipes in a poll on Tuesday and will let our readers vote on their favorite! The recipe with the most votes on Friday, March 26th will win the autographed cookbook.
HAPPY COOKING!
Country Girl wants you to be a Tattle Tale! Have you been to a country concert lately? Run into a country artist while out on the town? We want to hear all about your country music news and entertainment. Email me at countrygirl@countrymusictattletale.com
Posted in 
Tags: 
McDaddy’s Venision Poppers
Take cubed venison patties and cut into about 3 inch wide and 4 inch strips.
Marinate strips in a ziploc bag of Italian Dressing for at least 3 hours.
Take venison strips out and lay flat:
Take a spoonful of Cream Cheese and spread on each strip
Take a slice of Vidalia Onion and put on top of cream cheese
Take a thin slice of Green pepper on top of the Onion.
Carefully roll up the strip and wrap a slice of bacon around it. Secure with wet tooth picks.
Grill over a medium hot grill for 4 minutes then turn em for another 4 minutes.
Enjoy!
These are the best squares in the WORLD……THE BEST!!!! And the easiest!!!
Cornflake Squares with Corn syrup and peanut butter
1 1/2 c corn syrup
1 c peanut butter
1/2 c sugar
Put sugar and corn syrup in saucepan and cook over medium-low heat until sugar is dissolved add peanut butter stirring constantly so peanut butter doesn’t burn.
Pour over
4 c cereal (cornflakes or special K works best). Mix & press into 9X9 pan
Top with chocolate topping (can melt bag of chocolate chips for quick fix)
Yummmm
Momma’s Chicken Salad
Boil 1 large pack of chicken thighs and breasts
4 stalks celery (finely chopped)
1 gala apple (finely chopped)
4 tablespoons Blue Plate Mayonnaise (i like mine creamy, you can add as much or little as you like.
2 pinches fresh sweet basil
Salt and pepper to taste
Y’all the apple adds a sweetness that can’t be replaced by any grape. Enjoy!
Jacked Up Pulled Pork Sandwiches
Recipe Summary
Prep Time: 5 minutes
Cook Time: 5 hours (slow cooker)
Yield: 4 servings
2 lbs Pork Shoulder
1 bottle BBQ sauce (hickory is best)
½ cup Jack Daniels
1 can Coke
2-3 Tbsp Saracha (make it as hot as you want it)
Hawaiian Rolls (or whatever roll you like)
Pour BBQ sauce into a bowl, whisk in Jack Daniels, then Saracha. Taste for hotness, and then add Coke. Add to ziploc bag along with pork and marinate overnight (optional).
Pour marinade and pork into slow cooker and cook on low for 5 hours.
Pull meat out and shred. Spoon sauce over meat and serve with rolls.
This recipe was taken from our family cookbook. My dad loves cooking with anything “game” like!
Daddy’s Mexican Elk Steak
2 LB Elk or Venison, Trimmed and cut into 1 inch cubes
4 tbsb Vegetable Oil 2 Onions, cut into rings
½ tsp Paprika 2 lg. Green Peppers, cut in strips
1 6 oz can Tomato Paste 1 tsp Chile Pepper Powder
2 Bay Leaves 1 10 oz can Enchilada Sauce
1 Clove Garlic, Minced 1 tsp Ground Cumin
1 7 oz can taco sauce ½ tsp Oregano
2 Lg Potatoes, cubed 1 7 oz can chopped green chilies
Brown meat in Oil. Add onions and green peppers. Simmer about 30 min. Add remaining ingredients and simmer slowly until meat is tender, about 1 ½ hours. Watch labels on enchilada and taco sauce, they range from mild to very hot, chose which one you would like.
Lowcountry Pirleau
1 cut chicken boiled with salt and pepper
4 quail boiled with the chicken
1/2 pound market bacon boiled with the chicken
1 Vidalia Onion chopped and boiled with the meat
Once all this has boiled, De-bone the chicken and quail and add 4 southern red hot sausages cut in medallions. You may have to add some water to the stock depending on how long you boil the chicken and quail. Add 4 tbsp of Texas Pete Pickled Peppers vinegar. Add 1/2 stick of margarine and add about half a pound bag of rice. Cook it till its sticky cause that’s how pirleau is supposed to be. Enjoy this down home South Carolina classic.
Cheesecake Cobbler
This is so yummy & simple! You’ll love it, especially if you have a sweet tooth!
1 8oz pkg Cream Cheese (room temp)
1 Egg
1 C. Sugar
1 tsp. Vanilla
1 tube of refrigerated Cresent Rolls
Mix together first 4 ingrediants with electric mixer and pour into a casserole dish.
Tear apart cresent rolls and place on top of the cheesecake mixture. Sprinkle cinnamon & sugar on top of cresent rolls.
Bake according to directions on cresent roll package.
Serve hot. Any leftovers are best warmed. Enjoy!
Sweet Potato Casserole with Jack Daniels
4 good sized sweet potatoes (boil in skins until soft & then slip peels off and mash)
In a medium sized bowl, mix:
1/2 cup brown sugar
1/2 cup white sugar
1 stick butter
1 TBSP cinnamon
1 TBSP Jack Daniels Whiskey
Mix and then add to mashed sweet potatoes.
Spray a 9″x13″ casserole dish with non-stick spray and add sweet potato mixture. Bake in 350 degree oven for 30 minutes or until bubbly.
In a bowl, crush 2 cups corn flake cereal until course and finely chop 1/2 cup pecans. Stir in 1/4 cup brown sugar, and 3 TBSP butter cut into small pieces. Sprinkle over top of hot casserole and put back in 350 degree oven for 15 min.
BBQ CHICKEN PIZZA
My very picky boys love this….
1 cup shredded mozzarella
1 cup sharp cheddar
3/4 cup shredded Parmesan
2 tablespoons olive oil
1/2 pound chicken tenders
2/3 cup barbecue sauce
1 Pillsbury ready made pizza crust
Preheat oven to 400 degrees F.
Heat oil in a skillet over medium heat. Add chickenbreast tenders cook until done (about 15 minutes). When chicken is cool enough to handle, dice chicken into bite size pieces (need about a cup). In a bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.
For the crust you can either make one from scratch or I just use a Pillsbury ready bake pizza crust. Roll out dough and place on a pizza pan. Shape to fill the pan, I try to pinch the edges for a border. Spread the olive oil over the crust. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle on top of crust: Mozzarella, Sharp Cheddar and Parmesan cheeses and chicken mixture. Bake for 20 minutes or until cheese bubbles.
Enjoy!
Baked Pears
4 whole pears
2 Tablespoon of butter
4 packs of sugar substitute
Cinnamon
1/2 cup balsamic vinegar
Wash and core pears, trim bottom of the pear so it will sit up
right in your oven safe dish.
Add equal parts of butter into the cored out pear.
Sprinkle evenly with sugar substitute and cinnamon
Pour vinegar over the prepared pears.
Bake at 350 degrees for 20-25 minutes. Serve warm garnish
with your favorite whipping cream.
Serves 4
4 pounds pork fingers cut up (best if it has lots of meat) 1 pound smoke sausage cut up
1 package fresh sausage (browned then cut up in pieces) 1 large onion
1 large bell pepper 2 – 3 pods garlic
2 cans Rotel or tomatoes with chilis salt, black pepper, onion powder, garlic powder seasoning to taste
Directions
Cut up and season pork meat. Brown until it makes a good brown crust on the bottom of the pot.(Black pot recommended)
Once that is brown, brown fresh sausage and smoke sausage. Remove meat from pot and set aside.
Add onions, bellpeppers, garlic and rotel tomatoes and scrape the dripping at the bottom of the pot and smother (cook until ingredients reduce in size and water evaporates) everything really well.
Add about 4 cups of water, use your judgment and let it boil about 30 minutes, then add all the meat back in the pot. Let it cook for about an hour or until sauce starts to thicken a little then add cooked rice. You want to leave it jucy because the rice will absorb the jucies.
Serve with Corn MacqueChoux or Sweet Peas; wonderful with fresh purple hull beans too.
Chicken fried steak
Ingredients:
1 tenderized round steak,
2 beaten eggs
1/8 cup milk (2 tablespoons)
flour
salt/pepper/garlic powder/cayenne
Gravy:
3 tablespoons flour
milk
Preparation:
Cut meat into serving sized portions. Season with salt and pepper. Use 2 shallow bowls for flour, in first flour bowl, leave flour plain, in the second bowl add more of the same seasoning (salt/pepper/garlic powder/a touch of cayenne…unless you’re really spicy.
) In a third shallow bowl, beat 2 eggs and add milk. Mix together. Dip meat in plain flour, then in egg mixture, then in seasoned flour, shake off all excess flour.
Fry in cast iron pan with about 1/4-1/2 in heated oil (I prefer bacon grease, but peanut oil works too). Make sure the grease hot enough to fry but not too hot to burn the oil…temperature depends on the oil you use.
You can make the milk gravy by using 3 tablespoons of the grease used to fry the steak and add 3 tablespoons of flour, mix well and add milk to the consistency of gravy you like. Season with salt and pepper.
Sorry.. The recipe I left was Jambalaya!!
Jiffy Corn Pudding
1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1 (8 oz.) pkg. sour cream
1 box Jiffy Corn Bread mix
Melt butter in dish. Put in corn cream. Mix together well. Sprinkle corn bread mix over corn and stir all together. Bake 45 minutes for 350 degrees.
Spicy Southwest Mac N Cheese
Boil water for 1 lb elbow macaroni. Whil pasta is cooking, melt 2-3 TB butter. Add a few TB of butter to thicken and cook til browned. Add milk and heat till warm. Add generous amounts of favorite cheese- chedder, jalapeno jack, etc. Cook on low til thick. Drain pasta, return to pot. Add tomatoes, and chiles and cheese sauce. Season with salt, pepper, chili powder and cumin. Serve warm.
Kielbasa Sausage
Kielbasa Sausage
4 large potatoes
2 cans tomatoes
2 cans green beans
1 cup wild rice
2 cups water
Cut kielbasa and brown; peel potatoes and cube; add tomatoes and drained green beans; rice & water.
Cook on medium until potatoes are soft.
Serve with corn bread
Jack Daniel’s Chicken
Ingredients
1 1/2 pounds chicken breast
1 bottle Jack Daniels steak sauce–(not bbq sauce)
1 green pepper
1/2 large yellow or red onion
1 large stalk celery
Salt
Pepper
Dash Garlic
Directions
Preheat oven to 375.
Prepare the chicken breasts by slicing into serving-size pieces, and pound out to about 1/2 inch or so. If you buy the thinly-sliced breast filets, just skip this step.
Slice green pepper into strips about 1/2 inch, dice onion and celery.
Spray 9 inch square baking dish or casserole with buttery Pam.
Place chicken pieces into pan, sprinkle with seasonings to taste.
Layer veggies on top of chicken.
Pour bottle of JD sauce evenly over the whole thing.
Cover tightly with foil.
Bake in 375 oven for 1 hour 15 minutes.
Let stand for a few minutes before serving.
Tennesee Hills Mac and Cheese dont peek after you start it!
8-10 ounces Elbow macaroni cooked and drained
3 cups Sharp cheddar cheese shredded
12 ounce can Evaporated milk
1 1/2 cups Whole milk
2 Eggs
1-2 teaspoons Kosher salt
1 teaspoon Black pepper freshly ground
1 cup Sharp cheddar cheese
Place the cooked macaroni in a 3 1/2 quart (or larger) slow cooker
that has
been coated with non-stick cooking spray. Add 3 cups cheese, all the
milk,
eggs and seasonings them mix WELL. Sprinkle the remaining 1 cup of
cheese
over top, then cover and cook on LOW setting for 5 to 6 hours. DO NOT
REMOVE THE COVER OR STIR UNTIL IT HAS FINISHED COOKING! That means NO
PEEKING OR CHEATING! LOL
Oh sometimes, like tonight when I tossed in some dried Basil I’ll
toss in a
cup of grated Parmesan Cheese for a little “extra”.
Mom’s Beef Stroganoff
Finely chop a medium onion and sauté in margarine or oil until the onion is translucent. Add approximately 1 T of minced garlic, be careful not to burn the garlic. We like to use London Broil for the “beef”, usually two London Broils for the 6 of us. You can also use round steak. Cut the meat into thirds then thirds again then, Julienne style, approximately 1.0″ by approximately 1.5″ (the kids love the bite size pieces). Cook that in above until browned. Pepper the steak to taste while cooking. When the meat is not pink anymore add 2 and a half cans of Campbell’s beef broth (not diluted). Add about 1/2 C ketchup. Stir approximately 3-4 T flour into the half can of beef broth that you reserved, make a paste and add to the meat mixture so that the sauce thickens. If you like, at this point you can add a large can (no juice) or cleaned/sliced fresh mushrooms. Keep low to heat soup or keep in crock pot to keep warm. About 15 minutes before serving add a pint container low fat sour cream, stir in very well – color should be somewhat creamy and brown, slow boil until serving over noodles. Enjoy!
This is again a tried and true.. THIS is the only cake 35 year old daughter still begs for!!
One Pot Helton’s Campfire Cake
2-1/2 cps flour
1-1/2 cps suger
1/2 cp cocoa
2 tsp soda
1/2 tsp salt
2/3 cps cooking oil
2 tbls vinegar
1 tbls vanilla
2 cps cold coffee
1/4 cp suger
1/2 tsp cinnamon
pour flour, suger,cocoa, soda and salt into ungreased 13x9x2 inch
pan …Stir with a fork to mix it up real good.
Then, form 3 wells in this mixture– just hollow out 3 spots in the
flour mixture,now pour oil into 1 well,
pour vineger in one well and vanilla in another
Pour the cold coffee over it all stir with a fork till mixed up very
well.. do not use a mixer..
Combine the remaining suger and cinn. and sprinkle over the top of
this..
Bake 350 for 35-40 minutes
let cool if you can resist so it cuts better.
I like my slice steaming with cold butter on top!!
Should come out about 2-3 inches thick!!
Nona’s Ham Loaf
2# Ground Ham
1# Pork
Mix meat together with hands and add 2 beaten eggs, 1 cup bread crumbs, 1 cup milk. Season with a dash of pepper, salt & dryed onions
Mold Loaf
Boil
1 cup Brown sugar
1 tbs dry mustard
1/2 cup light vinegar & 1/2 cup water
Start basting the ham loaf every 15 minutes after it has cooked for 30 minutes. Cook @ 350 degrees until done. The loaf should create a crust on the outside that is delicious when a little burned.
2 blocks of cracker barrel sharp cheddar cheese
1 tablespoon flour
1/2 gallon milk
1/2 stick of land o lakes butter
1 box of noodles of your choice
small bag of shredded cheese
1/2 row of townhouse crackers
grated parmesan cheese
Make your rue with flour and butter put in sauce pan flour and butter. Stir until thickened. Add milk and cut up blocked cheese to saucepan. Keep stirring until cheese is melted and mixture is thick.
Boil water and cook the noodles.
In a baking pan, butter the bottom and sides.
mix noodles and cheese sauce together and add to baking pan.
spread small bag of shredded cheese on top of everything. chop crackers and spread on top of the cheese then sprinkle parmesan cheese. Bake in oven at 350 for 45min to 1hr.
mmmm delicious!!
Smoky Mountain Pulled Pork w/Apple cider finish
Apple cider cole slaw
1. 8 lbs Pork Shoulder, trim fat flap
2. Soak in brine mix overnight in refrigerator (
1/4 cup salt, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 1/2 cup Apple Juice, and enough water to cover the meat in a large pot)
Pat Dry
Cover generously with dry rub (equal parts of cayenne, salt, pepper, brown sugar, cummin, onion powder, cellery salt, and I add fresh cut thyme and rosemary because I grow them at home)
Unbelievable peanutbutter cookies.
1 cup peanutbutter
1 egg
1 cup of sugar
roll in ball criss/cross with fork
bake at 350 till golden brown
Smoky Mountain Pulled Pork w/Apple cider finish
Apple cider cole slaw
1. 8 lbs Pork Shoulder, trim fat flap
2. Soak in brine mix overnight in refrigerator
(1/4 cup salt, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 1/2 cup Apple Juice, and enough water to cover the meat in a large pot) Then Pat Dry
3. Cover generously with dry rub
(equal parts of cayenne, salt, pepper, brown sugar, cummin, onion powder, cellery salt, and I add fresh cut thyme and rosemary because I grow them at home)
4. Place in smoker for 6-8 hrs, or until the bone easily pulls out. And I mean EASILY!!!! Internal temp should be 165ish. I spray it every now and then with 1/2 Apple Juice, and 1/2 water.
5. Let meat stand for 30min… this is very hard to do since you’ve just waited 8 hrs… but it’s worth it!
6. Drizzle in finishing sauce
(1 cup Apple Cider Vinegar, 1/4 cup Apple Juice, 1tbs brown sugar, 2tbs salt, 1tsp cayenne, and 1tsp red pepper flakes)
Apple Cider Cole Slaw
1. Shred red and white cabbage head, and 3 carrots
2. Mix 1/2 cup apple cider vinegar, jar (16 oz)of mayanaise, 2 tsp sugar, 1/4 cup dijon mustard
3. Add sauce, mix, add 2 diced Apples, and chill
Serve all with Beer.
Armadillo Balls
~ 1 lb cooked armadillo meat, ground
~ 1 egg
~ 2 tbsp minced celery
~ 2 tbsp minced onion
~ 1 tbsp minced parsley
~ 1 tsp salt
~ 1/2 tsp pepper
~ flour
~ oil
In a bowl, mix together the meat, egg, celery, onion, parsley, salt and pepper.
Form into 1 inch balls and refrigerate for 1 hour.
In a skillet, heat 3/4 inch of oil.
Roll the meat balls in the flour.
Fry the meat balls until brown.
Serve and Enjoy!
Heart Attack Mac
( Mac N’ Cheese)
Ingredients
2 lbs elbow macaroni
1 1/2 quarts half-and-half
3 cups yellow sharp cheddar cheese
2 cups extra-sharp white cheddar cheese
1 1/2 cups mozzarella cheese
1 cup asiago cheese
1 cup monterey jack cheese
1 cup muenster cheese
1 cup Velveeta cheese
1/2 lb butter
1 dozen egg
1 pinch salt
1 tablespoon black pepper
Directions
Cook macaroni according to box instructions.
Melt butter, crack eggs into a bowl, beat until egg yolks and white are blended well.
Grate all cheeses (except the Velveeta).
With the cooked elbow macaroni still warm, mix in the Velveeta cheese, melted butter and a 1/2 quart of the half-and-half.
Blend until creamy and smooth.
Add the remaining half-and-half, all grated cheeses, eggs, salt and pepper.
Blend all ingredients until smooth and creamy.
Bake in your favorite baking dish (one with deep sides, rectangular works) at 325 degrees for 1 hour, until golden brown.
Tip: Make sure all ingredients are mixed well and your oven has been preheated.
for an extra kick, add some additional grated yellow cheese on top midway into the baking process.
CHICKEN FRIED!!!!
White meat chicken stips (can use boneless chicken breast but need to cut them and beat out a little so thinner)
Jack cheese 1 “cubes
Bacon
Season chicken stips with Tony’s and garlic salt. Role a cube of the Jack Cheese up in the chicken then wrap the chicken in bacon and secure with toothpicks. Deep fry until bacon crispy and balls should float. Mmmmmmm…use ranch or blue cheese to dip.
Venison Cube Steak Roll-Ups
Cube Steak
Bacon
Cream Cheese
Chopped Bell Pepper
Chopped Onion
Tiger seasoning
Lawry’s Teriyaki/Pineapple marinade
Zesty Italian Dressing
On a piece of cube steak, layer a slice of cream cheese, onions and bell pepper. Sprinkle with Tiger seasoning. Roll up and secure with a piece of bacon and toothpicks. Mix together Lawry’s marinade and zesty Italian dressing. Lay the roll ups in a 13 X 9 pan. Pour marinade mixture over the roll ups and marinate in the fridge overnight. Grill on low for 30-45 minutes.
Grandma’s Baked Beans
1lb Navy Beans (soaked, rinsed & boiled)
1 salt pork
1/2 lb bacon
1c ketchup
1tsp mustard
1tsp worchestershire
1/2c molasses
2T brown sugar
1tsp onion powder
1tsp garlic powder
salt & pepper to taste
Pick through beans & remove any little rocks or skins. Rinse beans with cold water, put them in a large pot fill with water about 1-2 inches above beans, cover & soak overnight. Drain beans and put them in pot with fresh water and boil until beans are tender. Add all remaining ingredients EXCEPT bacon. Let cook over medium heat for additional 20-25 minutes. Transfer all to greased roast pan. Tear bacon apart and drop in bean mixture. Bake at 325 for 1 hour.
You can also bake at a lower temp and let them bake all day. These are sooo good, you’ll never want any other beans again!
Please try this recipe! It goes by many names depending on how much beer you’ve consumed before your neighbor shows up and asks what’s cookin?
We call it BEER BUTT CHICKEN. (beer bottom chicken, drunk chicken, redneck chicken etc)
1 big ol’ chicken who’s had a bath, been rubbed down with oil and covered in your favorite seasonings (or all of em) We use Carolina Seasoning but everyone has their own favorite.
At least one beer
Charcoal bbq grill. We use the old barrel type. She needs a lid.
Warm summer night, friends, music and a comfy place to sit.
When your coals are ready, finish your beer and open another one. Drink some of it (I drink almost half) and park your chicken over the beer can keester side down. Set him on the grill and put the lid on.
Kick back and have fun. Everyone will wanna check on him cuz he will be smellin so good but try to distract them with a joke, it’s better to leave him alone. When the skin is as brown as you like it, dig in. (We usually cook this chicken for hours) We eat this with whatever our friends bring along to go with it and we never cook just one…it’s delicious!!
Brat’s and Beer-Grill brat’s, melt a stick of butter in frypan add an onion sliced and saute for a few minutes add grilled brat’s to butter and onion’s and continue to cook add a can of your favorite beer and simmmer. Reduce beer, onion and butter mixture. Serve brat’s with crusty bread and sauce. ENJOY!!!!!!!!!!!
Zucchini Medley
Ingredients:
3 large zucchinis
package of mushrooms, topped
3 large tomatoes
2 cups shredded cheddar cheese
Preparation:
1. Cut zucchini into small chunks.
2. Thinly slice mushrooms
3. Slice tomatoes into bite size pieces
Place above ingredients into glass microwaveable bowl.
Heat 20 minutes or until zucchini is fork tender.
Add cheese.
Heat until cheese is melted.
Dilly Beans
2# fresh green beans
2 Tbs mustard seed
3 Tbs kosher salt
4 Tbs fresh dill weed (I used one bunch of fresh dill for the 4 jars)
1 tsp crushed red pepper (I used about ½ tsp in each jar and they still weren’t hot)
4 cloves garlic, sliced (I added a lot more b/c I love garlic)
2 cups water
2 cups vinegar (I used apple cider vinegar b/c it was what I had on hand)
2/3 cup sugar
I also added about 4 little dried whole red chili peppers to each jar hoping to make them spicy….they were a bit spicy but by no means hot….I would consider them less than mild.
I used 4 of the smaller pint mason jars, because the quart size doesn’t fit in my refrigerator well.
Wash and stem fresh green beans (use the tender string less kind). Quickly blanch beans in water with 1 Tablespoon salt, cook them for about 5 minutes until they are crispy tender and still bright green [this seemed like a long time, and I was worried they would be mushy 3 days later, but they were perfect]. Drain and cool. Place beans upright in containers. Divide spices evenly into each container. Boil 2 cups water and vinegar with salt and sugar, pour hot liquid over beans. Seal in an airtight container or a jar with a tight lid. Store in the refrigerator. Allow to sit at least 2-3 days before serving.
BAKED POTATO SALAD
Ingredients:
8 medium potatoes, sliced (I used 3 lbs small red potatoes – quartered)
1 pound sliced bacon (can use 1/2 pound and just sprinkle on top)
1 pound processed American cheese, sliced and cubed
½ onion, chopped
1 cup mayonnaise
Salt and pepper to taste
¼ cup black olives sliced (Optional – I did not use)
DIRECTIONS
1. Preheat oven to 325 degrees F. Butter a 9 x 13 inch baking dish
2. Put sliced potatoes into a large pot. Fill with enough water to cover. Bring to a boil, and cook until tender but still firm, appx. 10 minutes. Drain and set aside.
3. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to papertowels to drain.
4. In a large bowl, stir together the potatoes, cheese, onion, mayo, salt and pepper (and ½ the bacon if using a pound). Spoon into prepared baking dish. Crumble bacon over the top and sprinkle with olives (if used)
5. Bake for 1 hour in preheated oven, until golden brown.
Chicken n Dumplins
1 chicken
buttermilk biscuit dough
place one cut up chicken in large pot. Pour in just enough water to cover chicken. Boil until chicken pulls from bone. Remove chicken and pull meat from bones and set aside. Strain chicken broth and return to pot and bring to simmer.
Make dumplins from biscuit dough.
My recipe for biscuits:
3 cups self rising flour
3/4 cup buttermilk
3/4 cup shortening (Crisco)
In a large bowl mix the flour and shortening by hand until it is crumbly then pour in chilled buttermilk. Knead in bowl until it all comes together. Drop onto a floured surface and roll out to desired thickness and cut into squares. (sometimes I just pinch some off) Drop into boiling chicken stock a few at a time. Add chicken meat. Salt and pepper to taste and add a few yellow drops of food coloring.
Yum
Yum
Big Ol’ Mess!!!
Very delicious and very messy…a family favorite in my house full of boys!
1 lb. smoked sausage, cut into chunks
3 jalapeno peppers, sliced
1 green pepper, cut into bite-size chunks
1 sweet onion, cut into bite-size chunks
1 foil cooking bag
1/4 cup tabasco
1 10oz. jar sweet and sour sauce
Directions:
Place sausage, peppers and onion in foil bag. Mix tabasco with sweet and sour sauce in a small bowl and pour over the mixture in foil bag, seal edge tightly.
Place foil bag on grill, cook for about 45 minutes, turning every 15 minutes. Slit open and serve right out of the bag!
Yankee’s Dream Corn Pone (muffin version)
1 pkg. Marie Callender’s Cornbread mix
3/4 can of creamed corn
½ of a red jalapeno pepper, very finely minced (No seeds/insides unless you want the heat! )
½ to 1 cup of shredded jalapeno-jack cheese
¼ to ½ cup water
Vegetable cooking spray
Preheat oven according to package directions. “Turn together” all ingredients (except water) in a bowl with a rubber spatula; over-mixing ruins the cornbread. Add water as needed to achieve a smooth but not overly-blended consistency that pours easily but not runny. When you like what you see, fill each cup of a mini-muffin pan with this mixture. Recommended baking time is 8-10 minutes. Top with cilantro-lime butter, honey butter or enjoy them naked (I mean the muffins, not you)!
Collard Greens w/ brown butter sauce
2 bunches of Collard Greens, with the main stem & vein removed
½ pound of thick-sliced bacon
For the brown butter sauce:
1 stick of butter, room temperature
2 cups all-purpose flour
Fry up the bacon (this smell will make everyone in the house go nuts for a taste of cooked bacon, but too bad – the collard greens need it more than them!), but do NOT drain all the fat, keep about 2 tbsp of bacon fat in the pan with the cooked, broken bacon strips & set aside. Chop the collard greens into about 2” squares/slices. Add them to a large pot with a dash of salt in the water under a basket-steamer insert. Steam for 15 minutes or until tender (you’re not going for wilted frozen spinach here, folks). Remove the cooked greens to a serving bowl. Now, take about ½ cup of the water that steamed the greens. And add it to the bacon pan. Stir it all up & pour over the collard greens, tossing it like dressing on a salad.
Now for the sauce: put the flour into a skillet over low-medium heat and stir constantly until it begins to look golden brown (watch it carefully because nobody wants burned butter sauce ). Once you see the golden brown color, remove from heat & scoot the flour to the outside of the pan. Add the whole stick of butter in the middle, let it “sizzle” a little then begin stirring the flour into the sizzle. Add just a dash of pepper and stir until smooth, over very low heat if you still need it to melt all the butter. Serve in a small sauce bowl or gravy boat and let folks put a few “drips” on top of their steamed greens. Yummy!
Cilantro-Lime butter
2 sticks of softened butter
1 lime, zested & juiced
¼ cup cilantro leaves, minced well
½ tsp cayenne pepper (optional)
Mix it all up in a bowl and refrigerate. Remove from the fridge a half hour before serving. Wipe it on your favorite cornbread or smother it on some roasted corn-cobs. Dee-lish!
Honey Butter
One of our favorites, my husband calls it “hubby crack” when I make it ‘cause he can’t stop eating it. I just take two sticks of softened butter and ¾ to 1 cup of honey. Mix it all up in a bowl and refrigerate. Remove from the fridge a half hour before serving. Wipe it on your favorite cornbread or rolls. Oh, and the hubs adds: “careful, it’s addictive”!
Robin’s Homestyle Ribs
1-2 racks/packs pork ribs (country style offers more meat, so why not, right?)
Beer – lots of it (we use Dos Equis or anything light to medium draft)
Your favorite Mesquite rub from the store
Uncle Todd’s Premium Stock Barbecue Glaze
Immerse ribs in beer inside a roasting pan. Cover the pan with foil and “soak” the ribs in the oven on the lowest possible heat (max. 200 degrees?) for almost 3 hours. Remove one piece at a time, pat dry the drips & roll in the mesquite rub. Place on medium-heat bbq grill until the rub sizzles/caramelizes a little. Remove to a serving platter & pour on the Uncle Todds glaze.
Mm-mm tasty fine! =D
Beans & Rice
So easy & quick! Just a can of black beans (drained & warmed separately) and 2-3 cups cooked white rice. Mix it up in a serving bowl with some ground pepper & salt to taste. Decorate with large, diced pieces of avocado on top and ring that dinner bell!
Mississippi Mud..
1 Box of brownie mix
bake according to directions,,,
icing…
1 stick of butter
8 tsp. cocoa
1 box of powdered sugar
1 tsp. of vanilla
1 cup of mini marshmellows
1/4 cup of water as needed
melt butter on low heat, add cocoa mix well, add powdered sugar and vanilla..stir well..add water and marshmellows and mix again…when brownies come out of the over pour the icing
on top and spread all over the top…
this is very rich and very good…
MYSTERY CHICKEN… cook a whole chook, either roast or boil, and pull apart when cool.set aside in an ovenproof dish. heat 1 can of cream of chicken soup with 1 cup milk, stir in 1 cup tasty cheese. fry up 1 onion and a few rashers of bacon. add to the soup mix then pour over chicken. mix through. then mix 1 cup breadcrumbs with tablespoon mixed herbs. sprinkle over chicken mix then brown in oven. not long maybe 1/2 hour. ENJOY YUM YUM you can add more cheese or bacon depending on your taste.
I cook dinner at church every Wednesday night for about 50 people. This is their favorite.
Chicken Casserole
4 to 6 Chicken Breast Cooked
8oz. Sour Cream
2 cans. Cream of Chicken Soup
1 Package of Town House Crackers
1 stick of Butter
Pre-heat oven to 350 degrees. Mix soup and sour cream. Chop up chicken breast and add to soup mixture. Place into casserole dish. Crush town house crackers. Pour melted butter over crush crackers and stir well. Top chicken mixture with crush crackers. Bake at 350 degrees for 30 minutes.
this recipe is one of my favorite recipe’s mainly because it has the adaptability to suite anyone. I am going to give you the recipe for my favorite verison
Shrimp and Grits
for the grits
Ingredients
3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated Mozzarella cheese
1/2 teaspoon salt
1/2 cup grated Cheddar
1/4 cup chopped fresh basil
1 can of diced tomatoes drained
Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese, half of the basil, tomatoes, and salt. Remove from heat.
For the Shrimp
1 pound large shrimp, peeled and deveined
2 ounces bourbon whiskey
salt and pepper to taste
Heat a pan to cook the shrimp in until the pan is nice and hot. Add the shrimp to the pan and toss around gently. Remove the pan from the heat and away from your stove burner especially if you have a gas stove. Gently pour the whiskey into the pan, carefully ignite it. Toss continually until the flame goes out. Place the pan back over the stove and Saute until the shrimp are cooked through, 1 to 2 minutes more. the rest of the basil from the grits, salt and pepper if desired and toss once or twice more in the pan.
Serve over warm grits
Granny’s Crawfish Pie (creator unknown)
1/4 pound Butter or margarine
1 bn Shallots –finely chopped (I use a medium sweet onion)
1/4 flour
1 can cream of celery soup
1 can cream of mushroom soup
12 ounce cooked crawfish tails
1 tablespoon Sherry or White wine
Salt and pepper to taste
1 teaspoon Tabasco (or any hotsauce..I use way more than 1tsp)
16 pastry shells–prepared according to directions—(I
use those pre-made 9″ pie crusts found in refridgerator section at grocery and make 1 big pot
pie)
Melt butter or margarine over medium heat and cook
shallots 5 minutes.
Thoroughly blend in flour, add both cans of soup.
Cook another 5 minutes, add tails, wine, salt and
pepper and hot sauce.
Heat thoroughly, then fill pastry shells.
(if you use the 9″ pie shell, after you fill it, bake
it according to the directions on the side as if you
were doing a fruit pie)
The Best and Easiest Ribs Ever
Serves 4-6 (Depending on how much you like ribs)
2 Racks of Pork Loin Back Ribs
2 2 Liter bottles of Dr. Pepper
1 Jar of your favorite BBQ Sauce (Recommend Sweet Baby Ray’s)
Cut Ribs into 1/3rds. Boil in Dr. Pepper for about 1 hour and 45 minutes (until meat is practically falling off the bone). Heat up grill. Cover ribs in BBQ Sauce. Grill about 5 minutes on each side until BBQ Sauce starts to carmelize. Enjoy.
Told you it was easy. They never disappoint.
Macaroni, Sausage, And Tomato
1 box large style Macaroni Noddles
1 can homemade canned tomatos
1 pound any type of Sausage
1 cup sugar
1 box large style Macaroni noddles
1 can homemade canned tomato’s
1 pound any type of Sausage
1 cup sugar
Boil the noddles till they are done/Cook the sausage until its done
Once noddles are done and sausage are done put in one big pot and add the Canned tomato’s and sugar
warm for a little while until Tomato’s are warm.
Then Its done. It’s an old family recipe so I hope you try it!
serves 6
Garlic Pot Roast By PKL
Ingredients ~
7 garlic cloves
3 to 4 pound Rolled Beef Roast such as chuck
1 tablespoons Oil
1 onion
1 Cup Red Wine
1 Cup Beef Stock
Salt and Pepper
Directions ~
Cut 4 of the garlic cloves into thin slivers. Cut 4 small slits in the roast and slide the garlic slips in there. Heat the oil in a large pot and brown the beef on each side. Remove Meat. Chop the onion and the 3 remaining garlic cloves. Put them in the pot and cook until golden, bout 10 minutes. Return the Meat to the pot and add the wine ( this will tenderize the meat),the stock and the salt and pepper. Bring to a boil and then reduce the heat and simmer, COVERED, until tender about 2 hours 40 minutes. Turn the meat occasionally. REMOVE the meat and cover loosely with aluminum foil to keep warm. SKIM fat from cooking liquid. Bring the liquid to a boil and cook until reduced about 1 and a half cups. SERVE this sauce with the pot roast. Vegetables such as steamed carrots and mashed potatoes make a simply lovely addition to the roast.