Monday, August 6, 2012

Southern Cornbread Salad

This is actually a new recipe I tried this summer. Because the family seemed to enjoy it, I have posted it here.


2 cups cooked cornbread cut in 1 inch cubes
1 can kidney beans, drained
1 can whole kernel corn, drained
diced onion
diced bell pepper
diced fresh tomatoes
grated cheese
8 oz. buttermilk ranch dressing

Layer in order as listed above. Chill a couple of hours.

** I actually made this up the day before. However, I saved the cheese and chilled buttermilk dressing to put on the next day. Worked great!

Much love,

Friday, July 6, 2012

  • Homemade Rotel Tomatoes
  • This is the recipe version Marilyn and I are using this summer to make our own Rotel tomatoes. Enjoy! It's a good one.

  • 1 gallon ripe tomatoes, peeled and chopped
  • 2 large green bell peppers, chopped
  • 8 hot peppers, chopped
  • 3/4 cup vinegar
  • 3/4 cup granulated sugar
  • 1 1/2 tablespoons salt

Mix together and cook for 45 minutes. Put into hot sterilized jars.  Seal and process in hot water bath for 10 minutes.

Sunday, June 10, 2012

Coffee Cake Pound Cake 

I made this version of a coffee cake to take to a women's thing at church. I didn't get to taste of it (except for the batter!). But it was I took that as a good sign. I've included the recipe; it's from Southern Living Magazine.

  • 1/2 cup firmly packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter 
  • 3/4 cup chopped pecans
  • 1 cup finely chopped pecans
  • 1 cup butter, softened 
  • 2 1/2 cups granulated sugar 
  • large eggs 
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • (8-oz.) container sour cream 
  • 2 teaspoons vanilla extract
  • 1/4 cup firmly packed brown sugar
  • 1 1/2 teaspoons ground cinnamon


  1. 1. Prepare Pecan Streusel: Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.
  2. 2. Prepare Pound Cake Batter: Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. Reduce oven temperature to 325°.
  3. 3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  4. 4. Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
  5. 5. Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel.
  6. 6. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Tuesday, January 24, 2012

Chocolate Chip Cookie Oreo Brownie Bar

This is another recipe floating around the internet. Diana has made them several times. If you like chocolate, they are heavenly.

Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Brownies are down when a toothpick inserted 2″ from the edge comes out clean or with moist pieces clinging to it. Let cool completely before cutting.
To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients. Enjoy!

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