A Tribute to Mom

Mom

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My Mother passed away on August 11, 2018 and the last month has been hard.  We know she is in a good place but I miss her dearly.  She was a great cook, had a gentle heart and was very much a Southern gal!  She taught me everything I know about cooking and the love of food.  She had many recipes so I can’t say I had a favorite cause they all were good.  To name a few:  red velvet cake, pumpkin poll, oyster dressing,  biscuits and gravy (with scratch biscuits), hot dog sauce, peanut butter fudge,  orange cake, cornbread and beans, pickle relish (which she canned every year), apple butter (made outside over an open fire in a kettle), and I could go on forever.   Thanks Mom for helping me become the woman I am today and  for showing me how to cook!

So, in memory of Mom, aka Mollie B.,  aka Mammie, here is her Orange Cake recipe:

INGREDIENTS:

  • 1 box Duncan Hines Orange cake mix
  • Milk

Icing:

  • 1 cup powdered sugar
  • 8 oz sour cream
  • 1 large tube of Cool Whip

INSTRUCTIONS:

  • Mix cake according to directions using milk instead of water and bake accordingly
  • Bake in 2 round cake pans
  • Once cooled, split in the middle to make 4 layers
  • Mix icing ingredients until smooth
  • Ice each layer on top only, not on sides and stack on top of each other
  • Sprinkle the top with crumbs left in the pans or from the bottom of a section
  • Serve and enjoy

 

Moms Orange Cake

 

Family & Friends

As the holidays grow closer it reminds us to stop and enjoy life.  Talk with family, reunite with old friends and appreciate what you have.

I recently lost a life-long friend to cancer.  It really puts life into prospective.  People come and go in your life and you may have a lot of acquaintances but how many true friends do you really have?  Something to ponder.

My Dad taught me growing up to always find the good in people; be positive and truthful; remember that when others are mean or sad there is something going on in their lives that is making them that way; and most of all, always take time for friends and family!!!

So my recipe I am sharing today is one that you can share with your friends and family anytime of the year.

PEANUT BUTTER PIE

Ingredients:

  • 1 graham cracker crust
  • 1 box instant vanilla pudding (or white chocolate)
  • 1 teaspoon vanilla
  • 1 cup + 1/2 cup confectioner’s sugar
  • 1 cup peanut butter
  • 1 8-oz block cream cheese
  • 1/4 cup chopped peanuts, chopped fine (optional)
  • Chocolate syrup for drizzling (optional)

Instructions:

  1. Whip the pudding and confectioner’s sugar together. Set aside.
  2. Whip together the peanut butter, cream cheese, sugar, and vanilla.
  3. Sprinkle a little of the peanut butter mixture on the graham cracker crust. (less than 1/4 cup)
  4. Fold in half of the whipping cream into remaining peanut butter mixture and mix until blended.
  5. Pour into the graham cracker crust.
  6. Top with whipping cream.

    Optional:  Sprinkle nuts on top when ready to serve and drizzle with chocolate syrup.  Or you can reserve some of the peanut butter and sugar mixture and put on top (see picture below).  Store in refrigerator.

peanutbutterpie1

 

Reflection

People come and go in your life but a true friend is always there.  No matter how long it has been since you have seen them or spoken with them.  Take time to make that phone call or drop them a letter.  Do it now while they are still here!!!

Today, I am sharing two of my favorite holiday recipes for you to share with your friends and family.   I hope you enjoy it as much as my family and friends do.

Holiday Eggnog

INGREDIENTS:

  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites

INSTRUCTIONS:

In the bowl of a stand mixer, beat egg yolks until they light in color. Gradually add  1/3 cup sugar and continue to beat until it is completely dissolved. Add milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl and beat to soft peaks. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve. Top with a sprinkle of nutmeg and cool whip (optional).

eggnog

Milk Gravy and Biscuits

INGREDIENTS:

INSTRUCTIONS:

Heat bacon/sausage drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.

Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

Add crumbled bacon or sausage then serve over biscuits or toast and enjoy.  I have this for any meal of the day!!!

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Quick & Easy Apple Crisp

One of the best recipes I have for apples is one of the easiest.  With Fall upon us, I thought I would share it.  Hope you enjoy……

Quick Apple Crisp

INGREDIENTS:

5 Granny Smith apples, peeled, cored and sliced

1 – 9 oz. pkg. yellow cake mix

2 tbsp. sugar

1 – 2 tbsp. cinnamon

1/4 cup butter or margarine, melted

1/2 cup chopped nuts (optional)

INSTRUCTIONS:

Preheat oven to 350 degrees. Place sliced apples in greased and floured pan. combine remaining ingredients. Mix until crumbly. Sprinkle mixture evenly over apples. Bake 35 – 40 minutes or until apples are tender.    Can add Vanilla ice cream or thawed whipped topping when serving. Great served cold or warm.  For a change, use any fruit like peaches, strawberries, etc.; quick and easy recipe.

apple crusp.jpg

Sweet Potato Casserole

One of my favorite sweet potato recipes is a Sweet Potato Casserole.  Ruth’s Chris Restaurant has one of the best but my Mothers is just as good.  So I am sharing my Mother’s recipe with you today.

INGREDIENTS:

CRUST:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/2 cup melted butter

SWEET POTATO MIXTURE:

  • 3 cups mashed sweet potatoes (I use canned to save time but make sure you drain them)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs (well beaten)
  • 1/4 cup butter, melted
  • 1 bag mini-marshmallows

INSTRUCTIONS:

  1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  2. Preheat oven to 350 degrees.
  3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
  4. Pour mixture into buttered baking dish.
  5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
  6. Bake for 30 minutes.
  7. Put marshmallows on the top then cook for another 5 – 8 minutes to melt them.
  8. Allow to set at least 30 minutes before serving.

 

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Perfect BBQ Ribs on a Charcoal Grill Recipe

This Memorial Day weekend, I want to take a moment to say thank you for our freedom and to remember all who have served and are serving in the military so we may have that freedom!

Made this last night and it was awesome!

Perfect BBQ Ribs on a Charcoal Grill Recipe

Ingredients:

  • 1 rack Pork Back Ribs
  • 2 lbs boneless Country Ribs
  • 1 Bottle of Sweet Baby Ray BBQ Sauce
  • 1 jar Rodeo Rub (or your favorite rub)
  • Heavy Duty Foil or a foil pan can be used

Instructions:

  • Pat the ribs dry with a paper towel
  • Cut the rack in half
  • Use the rub to coat all the ribs well on both sides
  • Using TWO pieces of foil or the pan spray the area the ribs will be on with non-stick cooking spray
  • Place rubbed ribs in the doubled foil or the pan (top pan with foil) and place in the refrigerator for at least an hour
  • Once the charcoal is ready, place the rib packets on the grill, close the lid and let cook for 50 minutesribs on grill

  • After 50 minutes remove from foil and place top-side down on the grill
  • Brush BBQ sauce all over the bottom of the ribs, close the lid, and let cook for 5 minutes

ribs

  • Flip the ribs, brush the top side with the BBQ sauce, close the lid, and cook for 5 minutes
  • You can use the juice left in the foil/pan as an a-jus sauce for dipping the ribs or to pour over them when served
  • Serve and Enjoy!
BBQ-RIBS-CUT

Cookbook now on Amazon

So, it did not take 5 days for my cookbook to appear on Amazon.   Here is the link:

https://www.amazon.com/dp/1545278849/ref=cm_wl_huc_continue

 

Hope you enjoy it!!  Thank you to everyone that help; can’t wait to start the next book.

 

as sold on amazon