Monday, May 30, 2016

Mama's Southern Pimento Cheese

The Primary Players

4 cups Velveeta cheese, grated(This is a time when brand-name makes a difference - don't substitute!)
1/2 cup sweet pickle relish (I used some of my home-made!)
1 large jar diced pimentos
2/3 cup Miracle Whip salad dressing (See brand-name comment above.)


  • Dump gooey grated Velveeta into a large bowl.
  • Empty jar of diced pimentos on top.
  • Spoon on sweet pickle relish.
  • Plop Miracle Whip atop all that.
  • Blend together well with a large spoon.
  • Chill.
This is delicious plopped in the middle of a quartered fresh tomato, scooped onto a leaf of lettuce, smashed into a celery rib, or slathered onto bread for a sandwich.  We used to eat it on 'light bread' when I was a little girl.

Low Calorie Strawberry Pie

1 1/2 cups cold water
2 Tablespoons cornstarch
3 cups fresh, sliced strawberries
1 large package sugar-free strawberry gelatin
1 graham-cracker pie crust

  • Mix water and cornstarch in small saucepan.
  • Cook over medium heat till bubbly and thickened.
  • Add gelatin and stir till cooled.
  • Fold in strawberries.
  • Pour into pie crust and chill.
This is a delicious treat and is much like Shoney's famous strawberry pie.

Monday, February 15, 2016

Chess Cake

My mother made this sweet treat for as long as I can remember.  I recently made them for a party and noticed a step that seemed foreign to my memories.  You can read about that HERE.

1 cup butter
2 1/4 cups brown sugar
4 eggs
2 cups sifted, plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
pinch of salt
1 cup chopped pecans


  • Heat butter and brown sugar on low heat in a saucepan.
  • When a thick liquid forms, remove from heat and add other ingredients in order listed.
  • Put in a 9"x13" baking dish that has been greased and floured.
  • Bake for thirty minutes at 300 degrees.
  • Cut and roll in powdered sugar while still hot. (Obviously, this step is optional and you can just wait till they cool and cut them into squares and sprinkle with powdered sugar!)
As Mama's recipe accurately states, "This is quick and easy and very good!"

Saturday, February 13, 2016

Pioneer Woman Soup

This is a delicious soup and feels like a comfort food.  We love it because it warms our hearts and our bellies.  For a little background info on why it is called this, you might want to read this story.  If you just want to stir up a quick and easy dinner, just follow this recipe.

1 can Meat-Only Chili (I used some left-over made-from-scratch chili with beans)
1 can Pinto Beans (I used some left-over pinto beans that Mike had soaked and cooked earlier this week)
1 can Black Beans
1 can Diced Tomatoes
1 can Fiesta Corn
1 can Rotel
Salt and Pepper to taste
1 chunk Velveeta cheese, cubed


  • Empty the contents of each can into a large pot and place on medium heat.
  • When the mix begins to boil, reduce heat and simmer about 10 minutes.
  • Add chunked cheese and stir till melted.
Serve in a big soup mug with cornbread or Jessica's Spicy Crackers!

Recipe adapted from The Pioneer Woman's 7-Can Soup.

Sunday, November 29, 2015

Southern Cornbread Dressing

Mama's Southern Cornbread
3 cups soft bread crumbs
1/2 cup butter
2 medium onions, diced (2 cups)
1 bunch celery, diced (3 cups)
1 Tablespoon dried sage
4 eggs, beaten
5-6 cans chicken broth (10 oz. cans)
1 Tablespoon black pepper


  • Make Mama's Southern Cornbread and allow to cool completely. (I usually make this a day or so ahead of when needed.)
  • Crumble cornbread into an extra-large mixing bowl.
  • Add soft bread crumbs and stir together well.
  • Melt butter in skillet.
  • Add diced onions and celery and saute till tender.
  • Sprinkle in sage and stir well/
  • Add vegetables to bread crumbs and stir.
  • Sprinkle with pepper.
  • Add beaten eggs.
  • Pour in chicken broth and stir till well blended and makes a batter.
  • Spray one 13x9-inch baking dish and one 8-inch square baking dish with vegetable spray.
  • Pour mixture evenly into baking dishes. (I do this the day before and chill overnight.  If batter seems dry, add more chicken broth.)
  • Chill at least 8 hours.
  • Bake, uncovered, at 375 degrees 40-45 minutes until golden brown.
  • Serve warm with turkey and gravy.

Mama's Pecan Pie

Deep dish pie shell
2 eggs
1/2 cup sugar
1/4 teaspoon salt
1/4 cup butter, melted
3/4 cup light corn syrup
3/4 cup chopped pecans


  • Heat oven to 275 degrees.
  • Beat eggs, sugar, salt, syrup, and slightly cooled butter together.
  • Stir in pecan pieces.
  • Pour into unbaked pastry shell.
  • Bake 40-50 minutes.

Easy Yeast Rolls

2 1/4 teaspoons active dry yeast
1 cup warm water
3/4 cup sugar
3/4 cup butter
1 Tablespoon salt
1 cup boiling water
2 eggs
6 cups all-purpose or bread flour


  • Add yeast to warm water and set aside.
  • Cut butter into small pieces (about a half-tablespoon) and place in mixing bowl.
  • Add sugar.
  • Pour boiling water over and stir to melt the butter. (I usually use my paddle attachment on my Kitchen Aid Mixer.)
  • Allow to cool before adding eggs and yeast mix.
  • Mix well.
  • Add 2 cups flour and beat well to form a batter.
  • Add more flour one cup at a time to form a dough consistency.  (I usually take the paddle attachment off and use the hook when I have about 5 cups in the mixture.)
  • Move dough to an extra-large bowl and cover with greased wax paper or a bread cloth and set aside to rise.  (Mixture can be refrigerated for up to a couple of weeks.)
  • After dough has doubled in size, roll out on a floured surface to about a half-inch thickness.
  • Cut with a small biscuit-sized cutter or into two-inch squares with a knife and place on a baking pan that has been buttered or sprayed with vegetable spray.
  • Allow to rise again for at least an hour.
  • Bake at 400 degrees for 10-15 minutes until golden in color.  
  • Brush with melted butter and serve warm.
This recipe is also delicious rolled out thinner and spread with melted butter, cinnamon, a mixture of white and brown sugar, raisins and pecans.  Then, roll up jelly-roll style and slice for cinnamon rolls.  I have also rolled the dough into balls and placed three into a muffin tin for clover-leaf rolls.  The recipe is ultra-versatile and I have tried it in lots of different shapes and forms.  However, my favorite is just to cut it into rolls and bake and eat warm!