SOUTHERN SWEET TEA

SOUTHERN SWEET TEA

Ingredients:
1 pinch baking soda
2 cups boiling water
6 tea bags
1 1/2 cups white sugar
6 cups cool water


Directions:
Boil 2 cups of water in glass bowl in Microwave for 2 minutes.  Be careful taking out of Microwave, it will be very hot.  Add 6 small teabags or 3 family size to bowl.  Do not stir or dip in water.  Just add teabags, cover and let steep for 5 minutes.  

Meanwhile, Pour sugar in a 2 gallon pitcher.   Sprinkle a pinch of baking soda over sugar. Take Teabags from water, but do not squeeze, discard teabags.  Pour tea in pitcher and stir well until sugar is dissolved.   
Fill pitcher rest of way will cold water, stir and Refrigerate.

CREAMY CUCUMBER AND TOMATO SALAD

CREAMY CUCUMBER AND TOMATO SALAD

  Ingredients:

  2 medium size tomatoes, quartered
  4  cucumbers, diced
  1/2 of small red onion, diced
  1-2 garlic cloves,  (can use garlic powder)
   Fresh dill,  (can use dried dill if fresh is unavailable)
  4 tablespoons of sour cream
  3 tablespoons of mayonnaise, not salad dressing
   Ground pepper
   Salt to taste

 
  1. Prepare ingredients: rinse tomatoes, cucumbers and dill( if using fresh dill);  
  2. Make Dressing:. For that put 4 tablespoons of sour cream to a mixing bowl
  Add about 3 tablespoons of mayonnaise
  Peel skin from garlic cloves and mince:
  Add salt and ground black pepper, mix and set aside:
  Cut tomatoes in wedges into salad bowl:
  Remove skin from cucumbers and dice or slice thin.

  Peel and slice or dice onion, add to the bowl:
  Add finely chopped dill at this point or dried:
  Mix everything, add prepared salad dressing and mix again:
  REFRIGERATE

NO-BAKE PINEAPPLE CHEESECAKE

NO-BAKE PINEAPPLE CHEESECAKE
 RECIPE AND PHOTO SENT FROM: DIANE PITTMAN VASSEUR

Ingredients:

Crust:

1 1/2 c graham cracker crumbs
3 Tbls sugar
1/2 stick butter, melted
...
Filling:

1- 20 oz can crushed pineapple, undrained
4 Tbls sugar
1- 8 oz package cream cheese
1/3 c sugar
1/2 tsp vanilla
1- 8 oz container Cool Whip

Topping: (optional)
Extra Cool Whip, drained pineapple tidbits, or graham cracker crumbs

Directions:

Combine the undrained pineapple with 4 Tbls sugar in a small heavy saucepan. Bring to a boil and cook, stirring frequently, until the liquid is gone (10-15 minutes). Cool completely. (I set the pot in some cold water in the sink).

While the pineapple mixture is cooling - Combine all the crust ingredients til thoroughly mixed and there are no dry crumbs. Press 2-3 Tbls into the bottoms of individual serving dishes. (Use the bottom of a glass or other object that will fit inside the dish). Set aside.

In a mixing bowl - beat the cream cheese, 1/3 c sugar, and vanilla til fluffy. Beat in the cooled pineapple mixture. Fold in the Cool Whip by hand.

To assemble: Cover the crumbs with the desired amount of filling. Garnish as desired.

Note: This can also be made in a pie plate instead, if you like.

MOUNTAIN DEW CAKE

Mountain Dew Cake

• 1 (18.25 oz) box lemon cake mix
• 1 (3.4 oz) box lemon flavored instant pudding mix
• 1 (12 oz) can Lemon Lime Soda  (Mountain Dew)
• 3/4 c. Vegetable Oil
• 4 large eggs, room temp

Preheat oven to 325 degrees
Lightly grease and flour a 10-cup bundt pan
In a large mixing bowl, combine lemon cake mix and lemon pudding mix.
Add can of  Mountain Dew, Veg. oil and eggs (one at a time). Beat at medium speed with an electric mixer until smooth.
Pour batter into prepared  bundt pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean.
Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Mountain Dew Cake Glaze

• 1 stick butter, not margarine
• 1 c. sugar
• 1/2 c. Lemon Lime Soda (Mountain Dew)

Mix together glaze ingredients and boil for 2 minutes.  Poke holes all around top of cake while still in bundt pan. Pour glaze over cake while hot. Let cool. Turn out out onto platter.

BLACKBERRY COBBLER

BLACKBERRY COBBLER

Ingredients
2 C  BlackBerries, frozen or fresh (other berries may be used)
1/2 cup sugar
1 cup milk
1 cup self rising flour
1 cup sugar
1 stick butter or margarine


Instructions
1.Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt.  Stir.
2.Mix together self rising flour and sugar until blended. Pour in milk and mix until blended.
3.After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour blackberries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler. Place in 350 oven and cook for 55 minutes or until golden.

CHICKEN AND DUMPLINGS

CHICKEN AND DUMPLINGS

Stock:

1 whole chicken, cut in pieces
2 celery stalks, cut in large chunks
2 carrots, cut in large chunks
1 onion, halved
1 bay leaf
Salt and pepper
Enough Water to cover chicken

 Prepare the stock, place large stock pot over medium high heat. Add the vegetables and chicken, water, and bay leaf; cook until chicken is done. Strain the stock to remove the solids and set aside. Discard vegetables. If making a lot of dumplings and just add more broth from canned. 

Dumplings:

  2 tablespoons butter
  2 1/4 cups Self-Rising Flour, divided
  1/4 cup Vegetable Shortening, chilled
  1/4 teaspoon black pepper
  1/2 cup milk
  1 Can Herbed Cream of Chicken Soup
  1/2 cup chicken broth

PLACE 2 cups of the flour in large bowl. Cut in shortening using pastry blender or 2 knives just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves sides of bowl.

TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into strips about 2 inches x 1 inch. Return broth to boiling. Add dumpling strips to boiling broth.

COVER; reduce heat to low. Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk, Herbed Cream of Chicken soup and cooked chicken. Cook about 5 minutes or until heated through.

Add chicken back to dumplings and simmer.

TRANSPARENT PIE

TRANSPARENT PIE OR TARTS
A Kentucky Pie---Very rich
Photo and Recipe from KAREN'S KREATIVE COOKING

Ingredients
1/2 cup (1 stick) butter, melted
2 cups sugar
1/4 cup evaporated milk
4 eggs, beaten
2 tbsp. flour
1 tsp. vanilla extract
1/2 tsp white vinegar
1 unbaked (9-inch) pie shell or approximately 12 tart shells


Instructions
1.Preheat oven to 325°. Line a 9-inch pie plate or 12 tart pans with unbaked pie shell (either homemade or refrigerated.)

Melt butter then add cream, vanilla and vinegar. Beat eggs, but just slightly in a separate bowl. To the eggs, add sugar, and flour. Pour butter mixture with the egg mixture, stirring well. DO NOT USE A MIXER!!!...
Pour into pie shells or tarts.. You may not need all 12 tart shells. Depends how full you make them.
BAKE FOR 35-40 MINUTES.

CREAMY DEVILED EGGS

CREAMY DEVILED EGGS

12 hard-boiled eggs, peeled
1/2 of an 8 oz. pkg. cream cheese, room temp.
1-2 Tbsp. sweet pickle relish
2-3 Tbsp. miracle whip or mayonnaise
1 sliced finely crumbled bacon
pinch of sugar
Salt and black pepper to taste
Sprinkling of Paprika

Cut the cooked eggs in half lengthwise. Remove cooked egg yolks from egg whites and mash thoroughly with a fork. Add cream cheese, Miracle Whip, sugar, bacon, sweet pickle relish, salt, black pepper and cajun seasoning to egg yolks. Stir until mixture is smooth. Place mixture in a piping bag or a resealable food storage (cut off a small hole) and refill egg whites with the yolk mixture making sure to fill them extra full (as shown in the main photo). A small spoon can also be used for refilling the egg whites. Lightly sprinkle with paprika for garnish, if desired. Chill until serving time.

 

CHICAGO DEEP DISH PIZZA DOUGH

 

 

Chicago Deep Dish Pizza Dough
   Dan McErlane sent this recipe to share

1 packet active dry yeast
2/3 cup warm water (105 to 115 degrees )
1 Tablespoon granulated sugar
1 Teaspoon either kosher or sea salt
1/4 Cup Extra Virgin Olive oil
1/3 cup yellow cornmeal
2 cups All-Purpose flour

1. In a kitchen aid (or similar) Mixer. Dissolve yeast and sugar in warm water and let stand for 10 minutes.
2. Add Olive oil, salt and flour to yeast mixture.
3 Using the dough hook attachment, Mix at low speed for 7 minutes, scraping sides of bowl to incorporate all flour.
4. in a large bowl, add 1 Tablespoon Olive oil to bowl and knead dough by hand until smooth and elastic.
5. Cover and let rise for about 2 to 3 hours

(This yields one 12 inch pizza)


Chicago Deep Dish Pizza Sauce

28 ounce can Italian style plum tomatoes
1/4 cup Extra virgin Olive oil
1 teaspoon dried basil or 1 Tablespoon fresh basil chopped
1 teaspoon dried basil
1 teaspoon salt

1. Drain All liquid from can and crush tomatoes by hand. For Chicago deep dish pizza you want this sauce to be chunky
2. in a 2 to 3 quart bowl, combine Olive oil, tomatoes, oregano, basil and salt and mix well.


Dan's Chicago Deep Dish Pizza

Chicago Deep Dish pizza stone
8 ounces of Shredded mozzarella
1 pound Sweet Italian sausage (Crumbled and casing removed)
8 ounces Sliced Mozzarella
3/4 cup to 1 cup Chicago Deep Dish pizza sauce
2 tablespoons grated roman cheese
1. Preheat your oven to 450 Degrees .
2. Generously oil a 12 inch cake pan (which should be 12 inches in diameter and 2 inched deep.)
3. place dough in center of pan, working your way to the edges and you should have a wall of crust that should be 2 inches deep.
4. Fill with shredded mozzarella, Italian sausage, then top with sliced mozzarella, sauce and grated Romano Cheese.
5. Bake for 45 minutes
 

FRENCH TOAST

FRENCH TOAST

 Ingredients:

1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread, I  use Texas Toast

Directions:

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
 

BAKED CHICKEN AND DUMPLING CASSEROLE

BAKED CHICKEN AND DUMPLING CASSEROLE

 Ingredients;
 4 boiled and shredded boneless, skinless chicken breasts

2 cups chicken stock, I use 1 canned chicken stock and 1 cup from cooking chicken breasts
1 stick of butter
2 cups Bisquick or self-rising flour
2 cups  milk, I use whole milk
1 can  Herbed Cream of chicken soup
3 tsp. chicken granules or 3 bouillon cubes
1/2 t. dried sage
1 t. black pepper & salt, or to desired taste 
 
Directions:

Preheat oven to 350 degrees. Place boneless, skinless chicken breasts in large pan with enough water to cover the chicken.  Cook Chicken for 1 hour on med high heat.

Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When making layers, do not mix

 

In 9x13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. 

In small bowl, mix milk and Bisquick. Slowly pour over chicken.

 In medium bowl, whisk together 2 cups of the chicken stock, chicken cubes or granules and soup. Blend well and slowly pour over the Bisquick layer. 

 

Add some of the hot stock to the soup can to help melt the soup and get it all out of the can

Bake in Preheated 350 degree oven for 50-60 minutes or until golden brown. 

FRIED CHICKEN SOUTHERN STYLE

FRIED CHICKEN SOUTHERN STYLE
Photo: Karen's Kreative Cooking
Recipe: Adapted from 1970's Church Cookbook

Ingredients:

For the Brine:

2 qts. cold water
1/4 cups Salt
1/4 cups Sugar

4 pounds Bone-in, Skin-on Chicken Pieces,  

BATTER:

1-3/4 cup Cold Water
1 cup all purpose Flour
1 cup Cornstarch
1 tsp. salt
5 teaspoons Pepper
1/2 tsp garlic powder
1/2 tsp thyme
2 teaspoons Baking Powder
1 teaspoon Paprika
1/2 teaspoons Cayenne Pepper

 

4 quarts Vegetable Oil

Directions:
 Using a very large bowl, mix the sugar, 1/4 cup of salt, and 2 quarts of very cold water until the sugar and salt dissolve. Place the chicken pieces in the bowl, covering all pieces, and refrigerate overnight.

While the chicken is brining, mix the 1 3/4 cup water, flour, cornstarch, pepper, baking powder, paprika, cayenne, garlic powder, thyme and 1 tsp. salt until the batter is smooth. Refrigerate this until you’re ready to fry

Heat your oil in a dutch oven or deep fryer until it reaches 350 degrees. Remove the chicken from it’s brine, and pat dry. Brine makes chicken tender

Separating into two or three batches, dip the chicken into the batter, letting the extra batter drip back into the bowl, and transfer to the hot oil. Fry the chicken until the thickest parts measure 175 degrees, it will take about 12-15 minutes, and golden brown.

Bring the oil back up to temperature and continue with remaining chicken. Drain on Paper Towels

CREAMY COLESLAW

 

CREAMY COLESLAW
Photo and Recipe: Karen's Kreative Cooking

1 bag Coleslaw Mix
1/4 cup green pepper, chopped
1/4 cup sweet onion,chopped
1/2 cup, mayonnaise, I use Hellman's
1/2 cup salad dressing, Miracle Whip
1/2 cup slaw dressing, Marzetti's
1 tbsp. white vinegar
1 tbsp sugar
Sat and pepper to taste

Mx coleslaw, green pepper, and onion.. Add vinegar, sugar, salt and pepper.. Mix dressing, mayo and slaw dressing, pour over slaw mix.. Mix well. Refrigerate 3 hrs.

PULLED PORK

PULLED PORK
 PHOTO: Karen's Kreative Cooking

 

1 whole boston butt
 

Dry Rub
 2 tbsp ground cumin
 2 tbsp garlic powder
 2 tbsp onion powder
 2 tbsp chili powder
 2 tbsp cayenne pepper
 2 tbsp salt
 2 tbsp ground pepper
 2 tbsp paprika
  1 cup brown sugar
Mix well and store in an air tight container.

Brine Solution
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
1 Tbsp. Liquid Smoke
2 bay leaves
3 tbsp dry rub mix

Add salt to cold water and stir very well until all the salt is completely dissolved. Add  brown sugar, 3 tbsps. dry rub, and bay leaves and stir well to combine.

Pork shoulder :
Rinse pork shoulder and place in a large container, pour brine solution over shoulder until completely covered.

Cover the container tightly with foil or plastic wrap.

Place in the refrigerator for at least 8 hours or overnight.

Remove pork shoulder from brine solution.

Pat dry with paper towels.

Place in a baking pan that is bigger than the shoulder. 

Sprinkle remaining dry rub onto shoulder. massaging well and coating all sides. 

Make sure fat side is facing up.  

Cover with foil and bake for 6 hours, covered.  Then remove foil and bake another 6 hours

Bake in preheated oven on 250 for 12 hours.  

 

Crockpot Method...Rub shoulder with Dry Rub, massaging well on all sides.

Add 2 tbsp of oil to a large pan or Dutch oven and brown on all sides. 

Place one sliced large onion on bottom of crockpot

Place shoulder with fat side up on top of onions. DO NOT ADD LIQUID!! 

Cover with lid and cook on low for 10 hours 

After 10 hours, leave shoulder in Crockpot for 2 hours to soak up juices.

After 2 hours, cut fat off the top of shoulder

Take 2 forks and pull pork . 

Place in bowl and pour juices from pork over the pulled pork. 

Refrigerate

PASTA SALAD

PASTA SALAD

 PHOTO: KAREN'S KREATIVE COOKING

1 box of tri-colored pasta
1 cucumber, diced
1 red or yellow bell pepper, chopped
1 large green onion, diced
1/3 large red onion, diced
1 small can of sliced black olives, opt
1/2 small pkg Pepperoni, chopped
Cubed Colby Jack cheese
Shredded Parmesan cheese
Shredded sharp Cheddar cheese
3/4 cup Italian salad dressing

2 tablespoons sugar

1 tablespoons McCormick's Salad Supreme Seasoning
Black pepper to taste

 

Mix all ingredients.  Keep refrigerated

CREAMY TUNA NOODLE CASSEROLE

CREAMY TUNA NOODLE CASSEROLE
This is a recipe I have used for years. I have tried so many and this one is the creamiest. I hope everyone enjoys it.
PHOTO AND RECIPE: KAREN’S KREATIVE COOKING


6 cups (about 8 oz.) dry medium egg noodles
prepared according to package directions

1/2 cup chopped onion , optional
2 cans (9 oz. each) Albacore White Tuna, drained and flaked
1 can (10 oz. ) condensed cream of mushroom soup
1 can (10 oz.) condensed cream of celery soup
1 cup frozen petite peas
1 tsp ground pepper
1 tsp. salt
2 tbsp. Miracle Whip Salad Dressing
2 cups grated American Cheese
2 cans (12 fl. Oz each.) Evaporated Milk
2 sleeves crushed Ritz or Town House Crackers
1 stick Butter or Margarine


Directions
PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

Cook Noodles according to directions on pkg. Drain. Stir noodles, tuna, soups, salad dressing, onion, peas, cheese, pepper, salt and evaporated milk; mix well. Pour into prepared casserole dish. In a separate bowl, mix crushed crackers and melted butter. Sprinkle over casserole.

BAKE for 25 to 30 minutes or until bubbly.

YUMMY CINNAMON ROLL CAKE WITH GLAZE

 

 

CINNAMON ROLL CAKE
Photo by: Karen's Kreative Cooking
 
  Ingredients
•3 cups flour
•1/2 tsp. salt
•1 cup sugar
•4 tsp. baking powder
•1 1/2 cup milk
•2 eggs, room temp.
•2 tsp. vanilla extract
•1/2 cup butter melted

TOPPING:

•1 cup butter softened
•1 cup brown sugar
•2 Tablespoons flour
•1 Tablespoons cinnamon

Instructions
1.Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together.

2.Stir in melted butter, slowly. Pour into greased 9x13 pan.

3.Mix topping ingredients (1 cup butter softened, brown sugar, flour and cinnamon). Drop over cake mixture evenly.

4.Swirl your topping and cake mixture with a knife going up and down the length of the pan.

5.Bake at 350 for 30 minutes.

6.Top with the glaze:

   MIX- 2 cups powdered sugar, 5 Tablespoons milk and 1 tsp. vanilla extract. Drizzle over the cake    while it's still warm.

CREAMY CHICKEN ENCHILADAS

CREAMY CHICKEN ENCHILADAS
  

  PHOTO: KAREN'S KREATIVE COOKING

10 soft taco shells, small size
2 cups cooked, shredded chicken breast
1 can Rotel diced tomatoes, drained
2 cups shredded Monterey Jack cheese
1 cup shredded mild cheddar cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can green chilies

2  Tomatoes, chopped for garnish
  Lettuce, chopped for garnish

   Preheat oven to 350 degrees. Grease a 9x13 pan
   Mix chicken, Rotel tomatoes and 1-1/2 cup cheeses ( Mix both together). Roll up in tortillas and place in pan.
   In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
   Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
   Pour over enchiladas and top with remaining cheese.
   Bake 22 min and then under high broil for 3 min to brown the cheese.

FRESH GREEN BEANS WITH POTATOES

FRESH GREEN BEANS AND POTATOES



  1/2 stick butter, sliced
  1 onion, cut into slivers
  12 sm size potatoes
  2 cup chicken broth, plus add water as needed
  2 slices bacon
  4 lb fresh green beans
  salt and pepper, to taste

Directions

Remove ends from beans, snap and wash well..
Meanwhile, in a large Dutch oven, lightly brown the bacon over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a  spoon to coat well with the fat. Add the stock and water. Cook over medium-low heat, covered tightly, for approximately 1 1/2 hours, or until the beans are half done.   Add potatoes, cover and cook additional 30 minutes.  Add salt and pepper to taste

BLACKBERRY JAM CAKE

 

BLACKBERRY JAM CAKE

1 3/4 cups all-purpose flour
3 eggs, room temp

1 1/2 cups sugar
1 cup vegetable oil

1 cup buttermilk

1 cup raisins

1 cup  seedless blackberry jam

1 tsp. baking soda

1 tsp.baking powder

1 tsp.cinnamon

1 tsp.nutmeg

1 tsp.cloves

1 tsp.allspice

1/2 tsp.salt

1 tsp.vanilla

1 cup finely chopped pecans, optional



Preheat oven to 350 degrees and spray or flour Bundt pan or 2 (9 inch) round pans .  Beat eggs in large mixing bowl with electric mixer on low, add sugar and vegetable oil.  Mix all dry ingredients together in another bowl.  Add blackberry jam to egg mixture, continue mixing well.  Alternately add flour mixture, then buttermilk ending with flour mixture.  Do not Overmix!!!  Just blend well.  Stir in Raisins and Pecans if desired.   Pour into pans that have been sprayed with Pam.  Bake 50 minutes or until cake pulls away from side of pans if using Bundt Pan.  Bake 40 minutes if using 9 inch round pans or 9 x 13 pan. Remove cake from pans and add caramel icing.

Caramel Frosting

2 1/4 cups brown sugar

1 1/2 sticks butter or margarine

2 tsps. vanilla extract

4 1/2 tbsps evaporated milk

2 1/4 cups confectioners sugar

Melt all ingredients except confectioners sugar  and vanilla extract on top of stove. Remove from heat and let cool for 10 minutes. Add confectioners sugar and vanilla extract, beat with electric mixer on low until all lumps are gone. Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake. This recipe will frost a Bundt cake or a 2 layer cake. Cut in half to do a sheet cake