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.


Ingredients:

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,
Diana

• 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.

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 gone...so I took that as a good sign. I've included the recipe; it's from Southern Living Magazine.

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

Preparation

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).

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!

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html#ixzz1kQxDYHRl

Cinnamon Roll Cake

This recipe has been floating around the internet lately. A teacher friend made it for us at school this week for a spread. I knew immediately it was a keeper.

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Zucchini Bread

This is a favorite recipe from our mother. Our own children grew up on this. They really thought it was chocolate cake because of all the good cocoa and cinnamon. Nothing better!

2 c. grated zucchini

2 c. sugar

3 eggs

1 c. oil

2 t. vanilla

2 t. cinnamon

1 t. salt

1 t. soda

1/2 t. baking powder

2 T. cocoa

3 c. flour

In a large bowl, blend together zucchini, sugar, eggs, oil, vanilla, and cinnamon. Sift together salt, soda, baking powder, cocoa, and flour. Mix with first mixture. 

Bake for 35-45 minutes at 325 degrees. Makes two large loaves, 3 small loaves, or a bundt pan size.

*Pecans are an optional ingredient.
*I usually dump more cocoa and cinnamon in it. YUM!


Diana

Apple Cake with Caramel Sauce

Cake:

¾ c. butter

2 c. granulated sugar

2 eggs

2 c. all purpose flour

2 t. ground cinnamon

2 t. baking soda

½ t. ground nutmeg

½ t. salt

4 cups finely chopped apples

1 t. vanilla

Sauce:

¾ c. butter

¾ c. granulated sugar

¾ c.  packed brown sugar

¾ c. heavy cream

1 ½  t. vanilla

Preheat oven to 350 degrees. Grease a 9x13 cake pan.

Cream butter and sugar in a large bowl. Beat in eggs one at a time. Sift together dry ingredients and add to egg mixture alternately with apples. Stir in vanilla. Pour into greased pan and bake for 40-50 minutes.

Cool in pan for 5 minutes before cutting into squares.

Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat, stirring constantly. Immediately remove from heat and spoon over individual servings of warm cake.

YUM YUM!!!

Creamy Chicken & Chile Enchiladas

1 pound uncooked chicken breast strips (I cut my chicken into chunks or shred it)

1 package (8 ounces) cream cheese, cut into cubes

1 can (4.5 ounces) Old El Paso chopped green chiles

1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) Old El Paso green chile enchilada sauce

¾ cup shredded Cheddar cheese (3 ounces) (Use as much as you like)

1. Heat oven to 400 degrees.  Lightly grease 13 x 9 x 2 inch baking dish
2. Cook chicken in 10 in skillet over medium-high heat (season as desired), stirring occasionally, until no longer pink in center.  Add cream cheese and chilies; reduce heat to medium.  Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas (I add some shredded cheddar cheese to the inside also); roll up and place seam side down in baking dish.  Pour enchilada sauce over top; sprinkle with cheddar cheese.  Bake 20 to 25 minutes or until hot and cheese is melted.

This recipe came to me from a friend. It is so yummy. Thanks, Regina!

Peanut Butter Meringue Pie

2 c. milk
3 T. cornstarch
1 c. sugar
4 eggs
1 t. vanilla
1/4 c. peanut butter

Beat egg yolks, add sugar and cornstarch. Beat until smooth. Have milk scalded and gradually add it to sugar mixture. Cook until thick. Stir in vanilla and peanut butter. Pour in a baked pie shell and top with a meringue.

I first ate this pie on a ladies trip to Nacogdoches this spring. If you like peanut butter, you will love this pie!

Dove Cookies

1/2 c. shortening
1 stick butter
1 egg
1 c. sugar
1/2 t. soda
1/2 t. cream of tarter
1 t. vanilla
2 c. flour

Combine all ingredients. Roll into small balls and place on ungreased cookie sheets. Pat down with a fork. Cook at 350 for about 8-10 minutes.

This is a great basic plain cookie that you can garnish or decorate easily.

 Pralines

1 c. granulated sugar

1 c. light brown sugar

1 c. evaporated milk

2 T. Karo syrup

3 cups pecans

2 T. butter

1/4 t. cream of tartar

Mix first four ingredients in a pan. Heat and bring to a soft ball stage. Remove from heat and add pecans, butter, and cream of tartar.

Stir for just a few minutes and then drop spoonfuls onto parchment paper. Let set and then ENJOY!

Maple Nut Chiffon Cake

This recipe is from my 4-H and FHA days when I was in school. Last year while visiting Canada, we ate Maple cookies which reminded me of this recipe.

2 1/4 c. sifted flour
3/4 c. sugar
3 tsp. baking powder
1 tsp. brown sugar, packed
1/2 c. cooking oil
5 unbeaten egg yolks
3/4 c. cold water
2 tsp. maple flavoring
1 c. egg whites
1/2 tsp. cream of tartar

Step 1: Measure and sift together flour, sugar, baking powder, and salt into mixing bowl. Add brown sugar.Mix well and add in order the cooking oil, egg yolks, cold water, and maple flavoring. Beat with spoon or with electric mixer on medium speed for 1 minute.

Step 2: Measure into large mixing bowl. Beat by hand until whites form very stiff peaks, or with electric mixer on high speed for 3 to 5 minutes. DO NOT underbeat. Egg whites are stiff enough when a rubber scraper drawn through them leaves a clean path.

Step 3: Pour egg yolk mixture over beaten egg whites gently folding with rubber scraper just until blended. Do not stir. Sprinkle over top of batter gently folding in with a few strokes: 1 cup very finely chopped pecans or walnuts. Pour immediately into ungreased tube pan. Bake 55 minutes in 325 degree oven, then increase heat to 350 degrees for 10 to 15 minutes or until top springs back when gently touched.

Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let hang free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Frost with brown butter icing. Decorate with chopped or pieces of nuts.

BROWN BUTTER ICING: Melt 1/4 cup butter over low heat until golden brown. Remove from heat. Blend in 2 cups sifted confectioners' sugar. Remove from heat. Blend in 2 cups sifted confectioners' sugar, 2 tablespoons cream, 1 teaspoon cooking oil and 1 1/2 teaspoon vanilla. Stir vigorously until consistency to spread. If too thick, stir in a little hot water. For more generous icing, double the recipe.

Grilled Chicken Marinade

1 c. soy sauce
1 1/4 c. cooking sherry
26 oz. pineapple juice
1/2 c. red wine vinegar
3/4 c. sugar
1 T. accent
1/2 T garlic powder

Mix all ingredients and marinate chicken for at least 24 hrs; 48 hrs. or more is best. Grill.
This chicken is SO wonderful! You could use for fajitas, in a Caesar salad, with pasta or just eat by itself.

Red's Salad

Growing up this was all I ever heard this salad called. "Red" was a good friend of Mother's. I just think she got the recipe from her friend; thus the name stuck. Regardless, it's awesome!

1 large cool whip

1 can Eagle Brand milk

1 cup pecans

1 cup coconut (could be omitted if you are not a fan)

1 large can crushed pineapple, drained

1 cup small marshmellows

1 can cherry pie filling

Just mix and refrigerate.

Sock It To Me Cake

This cake recipe has been in our family for many years. If you have never made it, do so immediately. I am sure you will love it as much as we do!

1 Butter Flavored or Yellow Cake Mix

1 stick butter, softened

1/2 c. oil

1 t. vanilla

1/2 c. sugar

1/2 pint sour cream

4 eggs

2 T. brown sugar

1 t. cinnamon

1 c. chopped pecans

Mix first seven ingredients adding the eggs one at a time. Pour 1/2 the batter in greased bundt pan. Sprinkle with 2 T. brown sugar, 1 t. cinnamon, and 1 c. chopped pecans. Pour in remaining batter.

Bake at 350 degrees for approx. one hour.

** I love the brown sugar and cinnamon mixture so I usually add extra.

** Can also cook in a 9 x 13 pan but adjust the baking time.

The Color of Christmas: Red, White, and Green

The following “salads” were always traditional at Christmas. Although they had other names, they became known just as “the red salad, the white salad, and the green salad.” I know this is strange! But don’t let that keep you from trying them!

Nannie's Cranberry Cream Salad 

1 pkg cherry gelatin

1 c. hot water

1/2 c. cold water

1  1-lb. can whole cranberry sauce

1/2 c. diced celery

1/4 c. chopped pecans

1 c. sour cream

Dissolve gelatin in hot water. Add cold water. Let chill until slightly thickened. Break up cranberry sauce with a fork. Stir into gelatin with celery and nuts. Fold in sour cream. Pour into oiled one-qt. mold or just pour into a favorite dish. Chill.

Nannie's White Salad

16 large marshmallows
1 sm. can crushed pineapple, drained
1 pint whipping cream
nuts

Melt together the marshmallows and pineapple. While this mixture is cooling, whip the cream.

Add nuts to the marshmallow mixture. Stir and then fold in whipping cream. Chill. That’s it!

Ganna's Green Salad – also known as Creamy Lime Salad

1 pkg lime gelatin
¾ c. boiling water
1 cup evaporated milk
9 oz. can crushed pineapple, undrained
2 T. lemon juice
1 cup cottage cheese
½ c. chopped nuts
½ c. finely chopped celery
½ c. mayonnaise

Dissolve lime gelatin in boiling water.
Cool slightly, and then stir in evaporated milk.

Chill until mixture is very thick, but not set. Stir in crushed pineapple, lemon juice, cottage cheese, chopped nuts, celery, and mayonnaise.

Pour into a bowl. Chill until firm.

Date Nut Candy

3 c. sugar
1 c. chopped dates
2/3 c. milk
1 c. nuts
1 tsp. vanilla
1 Tbsp. butter

Mix milk and sugar in a large saucepan and bring to a boil . Let cook for 7 minutes then add chopped nuts and chopped dates. Cook for 8 minutes more. Then add butter and beat until good and thick. Wet a good size cloth (example old pillow case) place cloth on table and pour this mixture in a line across the end of the cloth and roll all the way up. When cool, unroll cloth and slice loaf.

Hello Dollies

1/2 cup unsalted butter
1 cup graham cracker crumbs
1 1/2 cup semisweet chocolate chips
1 cup coconut
1 cup chopped pecans
1 can (15 ounces) sweetened condensed milk

Melt the butter; mix in graham cracker crumbs. Pat crumb mixture in a 9-x13-inch baking pan. Sprinkle the remaining ingredients over the crumbs in order given, in layers. Drizzle the sweetened condensed milk over all. Do NOT stir. Bake at 350° for about 25 minutes. Cool and cut into bars.

Dorito Chicken Casserole

Simple, quick, and delicious! Perfect to take new mom, new neighbor, etc.


3-4 chicken breasts, cooked*, boned, and chopped
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. milk
1/2 tsp. salt
8oz. carton sour cream
1 can chopped green chilies
1 Big Grab bag of Nacho Cheese Doritos, crushed
1 c. grated Cheddar or Jack cheese



Combine all ingredients except cheese. Pour into casserole. Top with grated cheese. Bake at 350 for 35 minutes. *I like to cook the chicken breasts in crock pot and freeze broth for later.

Nannie's Pecan Pie

This was always a holiday favorite!

Mix:

½ c. sugar
2 T. flour

Add:

1 c. white Karo
3 eggs
pinch salt
1 t. vanilla
2 T. melted butter

Beat all above ingredients together. Add 1 c. chopped pecans.

Bake in unbaked pie shell at 400 degrees for 15 mins. Then reduce to 350 degrees until done.