Monthly Archives: July 2013

1 Cup Blackberry Jam     4 large eggs

2 Cups Half and Half       1 tsp cinnamon

1 tsp vanilla                        1/2 firm brown sugar

1 8oz cream cheese, cut into 1-inch cubes

1 12oz loaf French bread, cut into 1.5 inch cubes

Cook jam over medium heat 1-2 minutes or until melted and smooth, stirring once.  Place half of the bread cubes in bottom of a lightly greased 13×9 baking dish.  Top with cream cheese cubes, and drizzle with melted jam.  Top with remaining bread cubes.   Whisk together eggs, sugar, vanilla, cinnamon and half-and-half.  Pour over bread mixture.  Sprinkle with brown sugar.  Cover, chilling for 8-24 hours.

Bake in preheated 325° oven, covered, for 30 minutes.  Uncover & bake for 10-15 minutes.  Serve with syrup or whipped cream.  Makes a good dessert too — Southern bread pudding!

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1/4 cup blue cheese crumbles
3 tablespoons lemon juice
Salt and ground black pepper to taste 1 1/2 teaspoons extra virgin olive oil
1/2 small red onion, thinly sliced
1 (5-ounce) package baby spinach
4 cups cubed and roasted butternut squash, warmed

Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside. Heat oil in a large skillet over medium-high heat. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

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2 T  paprika                            1 T chili powder

1 tsp light brown sugar        1 tsp pepper

1/2 tsp salt                              1.5 lbs skinless breast strips

1 T olive oil                             1 chopped green bell pepper

1 chopped red bell pepper   1 C chopped red onion

1 5oz can evaporated milk  1/4 C chopped green onions

Combine paprika, chili powder, brown sugar, pepper & salt in large plastic bag.  Add chicken and shake to coat. Coat nonstick skillet with cooking spray, add oil and heat to med heat.  Saute chicken until brown and done, about 5-7 minutes. Remove ck and set aside. Add peppers and onions to same skillet.  Cook over med heat 5 minutes or til tender, scraping bits from bottom of pan.  Add milk, stirring for one minute or until heated and bubbly.  Serve chicken with sauce and sprinkle with green onions.  From Holly Clegg in Savvy & Sage, October 2010.

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1-1.5 cups frozen blueberries (thaw & rinse)

1 large can crushed pineapple

1 tsp. lemon

1/2 C sugar—split into 1/4 cups

1 box yellow cake mix

1-1.5 cups chopped pecans

1 stick of butter

Heat oven to 350.  Place pineapple in bottom of rectangular pan, topping with blueberries.  Drizzle lemon juice over all.  Sprinkle 1/4 cup sugar over berries, then spread cake mix evenly on top.  Sprinkle pecan pieces next.  Drizzle melted butter over cake followed by remaining 1/4 cup sugar.  Bake at 350 for 15 minutes, poke holes in top, return to oven for another 30 minutes.

Serve warm—and top with ice cream for decadence!

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6 eggs, slightly  beaten                 1 tsp dry mustard

1 C cheddar cheese, shredded             1 tsp oregano

1 lb ground pork sausage, browned & drained

1 C biscuit baking mix (I use Bisquick)

2 C milk

So EASY! Just mix all ingredients and pour  into a 13×9 dish. Cover and refrigerate overnight.

Bake uncovered in 350 degree oven 45-60 minutes.

When lightly browned and set, top with extra cheese and melt.  Now you can eat!

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1 large 6 oz. pkg of raspberry gelatin

1 16 oz pkg frozen raspberries, thawed

(I could only find 10 oz pkgs, so I used both!)

2 cups applesauce

Fresh raspberries, if desired, for garnish

Dissolve gelatin in 2 cups hot water.  Add raspberries and applesauce.  Stir gently.  Pour into crystal compote for charming display. Garnish with fresh raspberries and mint leaves.

My good friend Loula gave me “Sunday in the South” by Ginny McCormack and this recipe caught my attention.  I was going to save it for Thanksgiving as a cranberry sauce alternative, but couldn’t wait.  Served it at our granddaughter Victoria’s christening and it was so good — had to share it with you now as it would be a great addition to your Easter Lunch.   Thanks Loula—and Victoria!

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One 3 lb. boneless chuck roast

Garlic Powder                         1 yellow onion, sliced thinly

Salt and pepper                       3 bay leaves

1/4 C vegetable oil                2 cloves garlic, minced

1 can cream of mushroom soup

3-4 beef bouillon cubes, crushed (or granules equivalent)

Tony’s creole seasoning

Rub garlic powder, salt and pepper on all sides of roast. Coat well.  In large skillet, heat the oil over medium heat until it shimmers.  Add the roast and brown on all sides (about 5 minutes per side). Place roast in slow cooker.  Top with onion, bay leave, crushed bouillon cubes, garlic, and soup.  Pour in one soup can full of water, or more as needed, to nearly cover roast.  Sprinkle with Tony’s.  Cook on low for 8 hours.  Remove bay leaves before serving.

Makes a great gravy—this is Sunday Supper for sure—all you need are mashed potatoes!  Enjoy!

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2 (8 oz) pkg cream cheese, softened

1 (9 oz) jar mango chutney

1 T curry powder

1/2 tsp dry mustard

1/4 C minced green onions

2 C finely chopped toasted pecans

1/2 C chopped fresh parsley

Process cream cheese, chutney, curry powder and dry mustard in processor still smooth (or blend by hand).  Stir in green onions and 1 cup pecans.  Cover and chill 24 hours.  Shape cheese mixture into two 6-inch logs.  Stir together pecans and parsley. Roll logs in pecan mixture.  Serve with gingersnaps, sliced apples & assorted crackers.

Discovered this recipe in Southern Living, October 2011.  Didn’t have time to make logs, so served as spread on crackers and it was a hit!

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2.5 lb. ground round

3-4 dashes Worcestershire sauce

1 15oz. Bag frozen seasoning blend

5 mushroom caps, finely chopped; Tony’s Creole Seasoning

1 egg, beaten                            1/2 C Italian bread crumbs

32 oz. beef broth, divided      1/4 C flour, divided

Kitchen Bouquet, as desired, for color

Thaw seasoning blend.  Gently mix together ground round sprinkled with Tony’s, seasoning blend, egg, bread crumbs, and Worcestershire sauce.  Form into 6 patties, depending on size desired.

Brown patties in non-stick pan, covered, until cooked through.  Remove from pan.  Wipe any excess oil from pan and add 1 C broth.  Warm over medium heat.

In separate bowl, mix flour with 1 C broth, stirring until smooth. Add to pan, stirring as it thickens.

Add Kitchen Bouquet for color.  Return patties to pan & cook til gravy thickens.  Serve over rice, pasta or mashed potatoes.  Comfort food at it’s best!  My teenage nephew Hunter LOVES this!

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