RSS Feed

Monthly Archives: April 2013

Jack’s Pumpkin Bread

1 cup Corn Oil                                 4 Eggs

2/3 cup Water                               3 1/3 cups Flour

2 cups Canned Pumpkin              1 1/2 tsp. Salt

1 tsp. Nutmeg                                1 tsp. Cinnamon

2 tsp. Baking Soda                      3 cups Sugar


Grease and flour 3 loaf pans.  Combine oil, eggs, water and pumpkin.  Add flour, salt, nutmeg, cinnamon, baking soda and sugar.  Bake at 350 for one hour.  Stays moist for days.


Lemon Delight

2 Cups Flour                                           1.5 sticks butter, melted

2 Cups chopped pecans                         2 8oz. Cream cheese

1 13.5 oz. Cool Whip                               2 Cups Milk

2 pkgs. Instant lemon pudding

Mix flour, butter and pecans—will be crumbly.  Press evenly on

bottom of 9×13 pan.  Bake 15-20 minutes in 350° oven. Cool completely.

Mix softened cream cheese and 1½ cups of cool whip. Spread over cooled crust.  Whisk lemon pudding with 4 cups milk for 2 minutes.  Chill til set.  Pour over cream cheese layer.  Decorate top with remaining cool whip.

Serves 15—this is so refreshing!

 Search for a new kitchen HERE!!

Heavenly Hash

2 19.5 oz. pkgs. Brownie mix                              1-1/2 C chopped pecans

1 10.5 oz. pkg. miniature marshmallows          1 16 oz. pkg. powdered sugar

1/2 C milk                                                               1/4 C butter, softened

1/3 C unsweetened cocoa


Prepare browne mix as directed.  Stir in chopped pecans.  Pour into greased 15×10 jellyroll pan.  Bake at 350° for 30 minutes.

Meanwhile, prepare frosting: Beat powdered sugar, milk, butter and cocoa with electric mixer until smooth.

After 30 minutes, remove brownies from oven and top evenly with marshmallows.  Return to oven and bake 5 minutes.   Drizzle chocolate frosting over warm cake.  Cool completely.  Makes about 15 servings, depending on the server.  Whatever you call it, it’s good!


Garlic Shrimp

2 dozen large shrimp                             1/4 C olive oil

1/4 C chopped fresh parsley                 3 cloves garlic, minced

1/2 tsp. crushed red pepper                 1/4 tsp. pepper

1/4 C butter, melted                              1/2 C grated Parmesan cheese

1/2 C French breadcrumbs (homemade), toasted

Peel and devein shrimp. Arrange in 11×7 baking dish; pour oil over shrimp. Combine garlic, parsley, and peppers; sprinkle over shrimp. Cover and bake at 300° for 15 minutes.

Turn shrimp over;  drizzle with butter, and sprinkle with breadcrumbs* and cheese. Bake uncovered, 5-10 minutes. Serves 2.

* For breadcrumbs, crumble 1/4 loaf French bread and bake at 250° 15 minutes or until crunchy.  Serve the rest of the bread with meal.

Frogmore Stew

2 lbs. large unpeeled shrimp                     2 lbs. link sausage

4 lbs. fresh or frozen corn on the cob      Box of Zatarain’s crab boil

Fill large pot with enough water to cover ingredients.  Add crab boil per the instructions on the package.  Slice sausage into 1/2-1″ pieces. Add sausage to water and boil for 10 minutes. Add corn and continue to boil for an additional 10 minutes. Add shrimp and bring to boil again. Cook for one more minute and remove from heat. Let sit for 5 minutes.

Dinner is Served! Serve with melted butter or cocktail sauce.

Note:   Named after a small town on a beautiful barrier island, St. Helena, in South Carolina, we were introduced to this recipe by dear friends,the Wilsons. Always served at the beach, it has become a beach tradition!


 Looking for a new kitchen? Click Here!

Oven-Baked Nutmeg French Toast

16 3/4” slices French bread                         1 tsp. nutmeg

8 eggs                                                               1 tsp. salt

2 C milk or half-and-half                              2/3 C butter

1/4 C sugar                                                     1 C chopped pecans

1/4 C orange juice                                        2 Tablespoons butter, melted

Arrange bread in a single layer in 9×13 baking dish. Whisk the eggs, milk, sugar, orange juice, vanilla, nutmeg and salt in a bowl. Pour egg mixture evenly over bread slices, turning to coat. Chill, covered, for 2-10 hours.

Heat 2/3 C butter in 10×15 baking pan in 400° oven until melted, tilting pan to ensure even coverage. Arrange bread in single layer. Bake for 25 minutes or until firm and golden brown.  Mix pecans, brown sugar & 2 T butter. Sprinkle over toast & broil 5 inches from heat for 1 minute or until bubbly. WATCH IT!  Serves 8.


Fiesta Cabbage

1 lb. link sausage                   1 bag seasoning blend

1 can Rotel                              1 medium sized cabbage (~ 2.5 lbs.)


Slice sausage into 1/4 inch slices. May use different varieties of sausage or kielbasa or ground sausage. Saute over high heat until brown. Remove sausage, reserving drippings.  Saute seasoning blend in hot drippings 3 minutes.

Chop cabbage into bite-sized pieces.  Add cabbage to skillet and cover & cook for 15 minutes, stirring occasionally, until vegetables are tender.  Add sausage & Rotel.  Cook until heated thoroughly.   Serves 8.


Need a new kitchen?

Country Breakfast

1 lb. ground pork sausage                    4 large eggs, lightly beaten

3.5 C water                                               3/4 C milk

1 tsp. salt                                                  1/4 C butter, melted

1 C uncooked quick grits                       1/4 tsp. pepper

1.5 C (6 oz) shredded Cheddar cheese, divided

Brown sausage in large skillet. Drain.

Bring water and salt to boil. Add grits. Return to boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat. Add 1 Cup cheese, stirring until melted. Stir in sausage, eggs, milk, butter and pepper.

Pour into greased 11×7 baking dish; sprinkle with remaining 1/2 Cup cheese. Bake at 350° for 45 minutes or until set.  Serves 6.


Cornbread Salad

1 pkg. Mexican cornbread mix                    1 envelope Ranch dressing mix

1 head romaine lettuce                                  2 large tomatoes, chopped

1 15 oz. can black beans, drained                1 can corn w/ red & green peppers, drained

1 8 oz. pkg. shredded Mexican cheese       6 bacon slices, cooked and crumbled

5 green onions, chopped

Bake cornbread as directed.  Cool and crumble.  Set aside.

Prepare salad dressing according to directions.

Layer large bowl with half each of cornbread, lettuce, and everything but dressing. Spoon half of the dressing evenly over top. Repeat layers with remaining ingredients and dressing.   Save some green onions, tomatoes, cheese & bacon to sprinkle on top.  Cover and chill at least 2 hours.  Serves 10-12.

Creamy Chocolate Cookie Pudding

1 5.9 oz. pkg. chocolate instant pudding

2 cups of milk

3 8 oz. pkg. cream cheese, softened

1      8 oz. container Cool Whip, thawed

16 double-stuffed Oreos, crushed

(about 2 cups)

3/4  cup chopped pecans, toasted

Whisk chocolate pudding and milk for 2 minutes.  Chill for 5 minutes.  Stir together cream cheese and Cool Whip, blending well.

Spread 1 cup of cookies on bottom of an 8-cup

bowl or baking dish.  Spread half of cream cheese

mixture over pudding. Sprinkle with half of pecans.

Spread all of pudding next.  Top with remainder of

cream cheese mixture. Sprinkle with remaining cookies

and pecans. Chill.

Will serve 6-8.  You will lick the bowl clean!

Search Kitchens HERE!