Easy Coconut Cake

This is such a busy cooking time of the year, it's always good to have foods and desserts that are easy and quick to make, but still delicious. This cake fits the bill!

Ingredients:
1 pkg. white cake mix plus ingredients for preparing listed on box
1 can condensed milk
1 9oz. carton Cool Whip
1 8 ½ oz. can cream of coconut (Coco Lopez)
2 C grated coconut

Instructions:
Prepare cake and bake in 9x13 pan per package directions. While cake is hot, punch holes in top with fork. Pour condensed milk over. Mix Cool Whip and cream of coconut; spread over cake. Sprinkle all coconut over top of cake.

Tasty Green Bean Casserole

Thanksgiving is almost here, and we are always looking for new side dishes to serve with our festive meal. This casserole is a good choice. It is easy, can be made ahead, and it is good!
Ingredients:
2 7oz. pkgs. frozen French cut green beans
1 can cream of mushroom soup
3oz. cream cheese
1 ½ C shredded sharp cheddar
salt and pepper to taste
2oz. sliced almonds
1 clove garlic, minced
8oz. water chestnuts, drained and chopped
¼ C minced onion

Instructions:
Heat soup, onion and cheeses together until cheeses are melted. Mix in remaining ingredients, except almonds, and put into buttered casserole. Top with almonds and bake at 350* 30-45 minutes until bubbly, and beans are done.
I am sharing this recipe with Made It On Monday.

Cheesy Potato Casserole

These potatoes make a great side dish for most any meal, casual or more formal. Family and friends always enjoy them when they are served. Good for dinner parties as they can be made ahead and refrigerated. If you do this, add to cooking time.
Ingredients:
6 medium potatoes
1 C Kraft sharp cheddar, grated
½ C milk
2 TBS butter
8oz. carton sour cream
¼ C minced onion
1 tsp. salt ½ tsp. pepper
Butter
Paprika

Instructions:
Cook potatoes in boiling salted water to cover 30 minutes, or until tender. Peel and grate potatoes when cool. Combine cheese, milk, and butter in small saucepan; cook over low heat until cheese melts, stirring occasionally. Remove from heat; stir in sour cream, onion, salt and pepper. Fold mixture into potatoes. Put in greased 2 qt. casserole; dot with butter, and sprinkle lightly with paprika for presentation. Bake at 350* for 45 minutes.
Sharing this with: Family Fresh Meals

JFK's Favorite Chowder

It is getting colder outside. If you are looking for a delicious, light meal, this Chowder is perfect! My father-in-law found this recipe in the Atlanta newspaper in 1960 when JFK was running for President. It was called JFK's Favorite Chowder, and it quickly became our favorite too! This is not a thick chowder, but has the consistency of soup. It is delicious and comforting on a cold day.
Ingredients:
1-1½# firm fleshed white fish (Haddock, Cod, Halibut)
10 slices Salt Pork, cut in very small cubes
2 TBS butter
1 large onion, chopped
4 stalks celery and a few leaves, chopped
6 Yukon Gold potatoes, cubed
1 tsp. salt and ½ tsp. pepper
2 bay leaves
1 box chicken stock
1 quart whole milk (I use half and half)

Instructions:
Fry diced salt pork in large pot until brown and crisp; drain and save. Add onions, potatoes and celery to drippings. Sauté until soft. Add salt and pepper, stock and bay leaves. Bring back to a simmer until vegetables are done, then and add fish, cook until done. Add milk and butter. I use half and half because it makes a richer dish. Cook on low until hot. Do not boil soup. Sprinkle pork pieces on top when serving.
I am sharing this recipe with On the Menu Monday and Foodie Friday's

Mom's Pork Roast

My mother-in-law, second in greatness only to my grandmother, used to make this dish on Sundays in the fall and winter. Southern ladies didn't serve pork in the summer. She made corn muffins to pour the yummy gravy over, and some times I thought the Dodd boys would come to blows over who got the the last one!

Ingredients:
3-4# fresh pork butt roast
1 large onion cut in half
Salt and pepper to taste
3 TBS Worcestershire sauce
2 TBS oil
Flour and water thickening

Instructions:
Heat oil in roasting pan that can be covered. Salt and pepper roast, and brown on all sides in oil. Pour Worcestershire sauce over roast. Secure the two thick slices of onion to top of roast with toothpicks. Place meat on rack in pan; add about 1 cup of water to bottom of pan. Cover, put in 350* oven, and cook about 30 minutes per pound, or until pork is 160*. Remove meat when done, put pan on stove burner and bring to boil. Whisk in thickening until gravy is desired consistency.

Triple Cute Award

Many thanks to Sudha at http://witwokandwisdom.blogspot.com for this nice award. I will be sending it on to seven bloggers who I think have a triple cute site! Thank you again, Sudha, I really appreciate this!

Here are seven blogs I especially enjoy:
Kitty
Heather
Susan
Grace
Kate
Cathy
SK_TX

Swiss Steak

I made my version of Swiss Steak for dinner tonight, and tweaked the recipe a bit.  It was rich and delicious, and is a hearty man pleasing dish.  I served it with rice and green beans. I think you might like it too!

Ingredients:
Black Angus round steak (have the butcher run it through a cuber 1 time.)
Salt and pepper to taste
Flour, for dredging meat
1/4 C oil
1 cans stewed tomatoes, original mixture
1 C diced tomatoes
1 C beef stock
½ bell pepper cut into large strips
1 medium onion, cut into large strips
4 potatoes, cut in quarters
2-3 carrots, cut in pieces
2 stalks celery, cut into large pieces
Flour and water for thickening

Instructions:
Cut steak into serving-size pieces. Season to taste with salt and pepper. Dredge meat in flour. In heavy skillet or Dutch oven, brown both sides of meat in heated oil. Pour tomatoes, and 1C beef stock over steak; simmer over low heat in covered pan until meat is tender, about 1 hour. Stir occasionally during cooking to prevent sticking. Add vegetables, except bell pepper, and cook 30 more minutes; add peppers in last 10-15 minutes. If necessary, add more stock to keep meat partially covered. Keep pan lid on during cooking. When done,check seasoning, and add salt and pepper to taste, and a little flour/water thickening.
Re-posted 3/7/2012
Sharing with these great blogs!

Wow Us Wednesdays

Thriving On Thursdays
Taste This Thursday

Full Plate Thursday

Rock and Share

Your Cozy Home

Merry Munchies

Foodie Friday
Link Party at Country Momma Cooks

Egg Gravy

This is probably my family's favorite breakfast. My husband, sons, grandchildren and siblings all love it. It is always on the request menu when they come to visit..or if I visit them! My husband's mother taught me to make it, and like most of my "home cooking" recipes, ingredients are approximate because they are "a little of this, and a pinch of that" recipes that were handed down verbally, and by my watching in the kitchen. It might not sound very good, but it is delicious, and perfect for a cold morning!
Ingredients:
3-4 TBS BACON drippings
3 TBS flour
3 C milk, approximately
2 eggs
Salt and pepper to taste

Instructions:
Stir flour into drippings until well blended. Cook for 2 to 3 minutes, until bubbly and a light brown. Gradually add milk, stirring with whisk. Cook until thickened and creamy, stirring constantly. After gravy begins to thicken, break eggs into it, stir until eggs are cooked. Eggs will thicken gravy, so you will have to add more milk or water. Season with salt and pepper to taste. Making gravy takes practice. Rarely does anyone get it right the first time. If it is lumpy, keep whisking; if too thick, add some water/milk. Above all,do not panic! Serve over hot biscuits or toast made in the oven.

Corny Dogs

For the last 50 years, I have served Chili and Pigs In a Blanket for Halloween supper. This year, I saw a recipe for Corny Dogs on http://thepioneerwoman.com I adapted the recipe for our family, and added them to the menu. They are delicious...my guys thought they were as good as Fletcher's at the Texas State Fair. Give them a try!
Ingredients:
3 c Krustez Pancake Mix
1 c yellow corn meal
1 egg, slightly beaten
3 c water
Hot Dogs
Chopsticks
Cooking Oil

Instructions
In a large bowl, combine pancake mix and cornmeal. Stir to mix well. Add egg and water slowly while beating with a whisk, to avoid lumps. Insert sticks into hot dogs so that they're 2/3 of the way through. Heat oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip several times to ensure even browning, and remove from the oil when the outside is deep golden brown, about 2 to 3 minutes; drain.

Snack Ideas

It's football season, and that means having snacks on hand for the game watchers.  I make these two dips for my guys, and they really love them!

Ingredients:
Broccoli
Cauliflower
Carrots
Turnips
Bell pepper
Celery
Cherry Tomatoes

Cottage Cheese Ranch Dip:
16 Oz. small curd cottage cheese
1 pkg. Hidden Valley Ranch dressing mix...NOT dip mix.
1/4 C mayo

Rotel Dip:
Velveeta
1 can RoTel

Instructions:
Cut veggies in bite sized pieces and arrange on a tray.  Put Ranch Dressing mix, cottage cheese, and mayo in a bowl, and stir until well blended.  Make RoTel Dip by melting Velveeta and RoTel together.  Serve with veggies.  Now, both dips are good, but the raw broccoli and cauliflower taste great dipped in the warm RoTel dip!  Give it a try!

Chicken Divan

                                                                               

Ingredients:

3 C cubed cooked chicken, I use white meat only

1 large pkg broccoli florets, microwaved for 3 minutes

2 TBS butter

Salt and pepper

1 can condensed mushroom soup

½ cup cream

½ cup white wine

1/4 cup of the broth from the chicken

1/2 cup mayonnaise

2 cups Kraft sharp grated cheese

1 tsp. fresh lemon juice

Grated Parmesan cheese

Paprika

Instructions:

Put lightly cooked broccoli in bottom of baking dish.  Sprinkle with salt and pepper.  Dot with butter.  Heat soup, broth and cream in pot, when hot, add wine, cheese and lemon juice; add mayo after cheese melts, pour sauce over broccoli and chicken.  Sprinkle with Parmesan cheese.  Sprinkle with Paprika, if desired. Bake at 350* until sauce bubbles, about 25 minutes. 

Our family calls this Chicken and Trees, and it always disappears quickly.  I hope you like it!

Liebster Blog Award

I was given the Liebster Blog Award by Kitty at Kitty's Kozy Kitchen. I am very honored to receive this special award. Thank you so much, Kitty for thinking of me. I love following your blog, enjoy your delicious recipes, and our special friendship. In German, "Liebster" means "dear",it is from the verb "Lieber" which means "to love". We share a wonderful friendship and a love for food as well. The purpose of the Liebster Blog Award is to bring attention to blogs with less than 200 followers. The goal of the award is to spotlight up and coming bloggers who currently have less than 200 followers. The rules of the award are:

1. Thank the giver and link back to the blogger who gave it to you.
2. Reveal your top 5 picks and let them know by leaving a comment on their blog.
3. Copy and paste the award on your blog.
4. Have faith that your followers will spread the love to other bloggers.
5. And most of all - have fun!

kittyskozykitchen.blogspot.com

My Grandmother's Southern Fried Chicken

Ingredients:
1 whole cut-up chicken
Salt and pepper to taste
Flour
Crisco solid shortening

Instructions:
Soak chicken in salt water for 1-2 hours; remove and pat dry. Put enough shortening in black skillet to reach about half way up the sides. Heat shortening to 350*. Salt and pepper chicken, then dredge in flour. Add to hot pan and cook about 10-12 minutes on each side, until done through, and golden brown. Drain on brown paper or paper towels.
My grandmother made the best fried chicken in the universe. It is a very simple recipe, I follow it, and my fried chicken is good. Even though I make it just like she did, it never tastes the same. Then one day it dawned on me: my grandmother got the chicken from her own yard, dressed it, soaked it in salt water...and fried it in LARD!

If you want gravy to go with the chicken, here's a recipe
Ingredients:
4 TBS pan drippings
3 TBS flour
3 C milk, approximately
Salt and pepper to taste

Instructions:
Stir flour into drippings until well blended and scraping up brown bits from bottom of skillet. Cook for 2 to 3 minutes, until bubbly and medium brown. Gradually add milk, stirring with whisk. Cook until thickened and creamy, stirring constantly. Season with salt and pepper to taste. Making gravy takes practice. Rarely does anyone get it right the first time. If it is lumpy, keep whisking; if too thick, add some water. Above all...don't panic!

Georgia Blogger

I moved away from Georgia almost 30 years ago...but Georgia is always on my mind, and in my heart! I am proud to be a tenth generation Georgian. I miss her gentle people, tall pines,and red clay..I even miss kudzu!

Pumpkin Dip

Ingredients:
1 can Libby’s Pumpkin Pie Mix
8 oz. cream cheese, softened
3oz. box instant vanilla pudding
1 C sifted powdered sugar

Instructions:
Mix first three ingredients, then gradually add sifted powdered sugar (to prevent lumps). Note that the Libby's Pumpkin Pie MIX is used, not regular pumpkin. This product has spices mixed in. Serve dip with gingersnaps. Yum! A great fall or Thanksgiving treat!
Adults and kids love this dip. I seve it with gingersnaps from World market. They come in a large red tin. They are thin, crispy, and perfect for this dip!

Baby Ruth Cookies

Ingredients:
1 1/3 C all-purpose flour
½ tsp. salt
½ tsp. baking soda
½ C butter
¾ C sugar
1 large Baby Ruth candy bar, chopped

Instructions:
Mix first three ingredients with flour, or you can use self-rising flour. Cream butter and sugar together; add egg and vanilla. Blend dry ingredients into butter sugar mixture, then add candy. Put by teaspoonful on cookie sheet. Bake at 350* until lightly browned.
Another family favorite from my special mother-in-law. When we went to visit, my boys were always happy to find these in her cookie jar...so was I!

Mom's Potato Candy

Ingredients:
1 medium potato, boiled whole with skin
1 box powdered sugar
Peanut butter, smooth or chunky

Instructions:
Boil medium potato, peel while warm, and mash. Add powdered sugar, mixing until “dough” is stiff. Mixture will be wet at first, so just keep adding sugar until it is stiff enough to roll out on waxed paper coated with powdered sugar. Spread with peanut butter, and roll up like jelly roll by hand. Slice and lay flat on platter. Let sit for a few minutes, and then put in tin with waxed paper between layers. This is an old Southern candy recipe. My wonderful mother-in-law made this candy every Christmas, and it was a family favorite. When we "kids" moved away and had families of our own, she always included it in our Christmas boxes. Great memories of a great lady!

Tasty Canned Green Beans...really...trust me.

Ingredients
2 cans Allen's cut Italian green beans (Kentucky Wonder-flat)
3-4 slices bacon
1 onion, diced
Salt and pepper to taste

Instructions:
Drain and rinse green beans. Cut bacon into 1 inch pieces and fry in a large skillet. Cook until bacon starts to turn brown. Put diced onion in pan. Cook, stirring occasionally, until bacon and onions brown. Add drained green beans, and stir. Salt and pepper to taste. Cover pan and reduce heat to low. Cook for about 30-45 minutes.
These beans will have a very good flavor. Most people won't know they are canned...really.

Old Fashioned Tea Cakes

Ingredients:
1 stick butter
1 egg
½ tsp. vanilla
1 C. sugar (minus 2 TBS)
¼ C whole milk
Self-rising flour

Instructions:
Cream together butter and sugar; add egg, milk and vanilla, mix. Add self-rising flour to make dough like biscuits. Knead and make rolls of dough.; wrap and let stand in refrigerator about a hour. When cold, slice, and place on cookie sheet. Cook at 350 degrees for 10-12 minutes.
My grandmother used to make these tea cakes for afternoon treats. This is a very old recipe. I did not have my grandmothers recipe, but my cousin shared this one that our family has used for generations. The exact flour measurement is not given, because these ladies made the tea cake by "feel".

Easy Peach Cobbler with Canned Peaches

Ingredients:
1 stick butter
1 C self-rising flour
1 C whole milk
1 C sugar
Pinch of cinnamon
1 large can sliced peaches including juice

Instructions:
Preheat oven to 325*. Melt butter in 9x13 baking pan in the oven. In a bowl, mix flour, sugar, cinnamon and milk. Pour batter evenly over melted butter, do not stir. Pour fruit and juice evenly over batter, do not stir. Bake about 30-45 minutes until brown on top. Serve with Blue Bell Homemade Vanilla ice cream on top, if you are lucky enough to have it in your area! A tasty dessert, especially when fresh peaches are no longer in season..