Recipe 32: OLD FASHIONED CHOCOLATE CAKE (dessert)

DISCLAIMER: This picture is NOT what the cake will look like.  It is a vanilla cake with chocolate icing, but it is a punch holes and pour in icing type cake. This was just a pretty picture.  My cousin Leslie submitted this recipe to our family cookbook.  It is a little bit of work, but SO good.

YELLOW CAKE:

2 cups sugar

1 cup buttermilk

2 cups self rising flour

3 eggs, beaten

1 cup oil

1 tsp vanilla

combine all ingredients and mix well. Pour into greased and floured baking pan.

bake in 400 degree oven for 20-25 minutes.

a few minutes before cake comes out, start your icing.

1/4 cup cocoa

1 stick butter

1/2 cup milk

2 ups sugar

1 tsp vanilla

dash of salt

mix in double boiler. Bring to boil and let boil for 2 minutes.

go get your cake out of the oven!!  Poke holes throughout and pour icing over the cake.

this cake goes GREAT with vanilla ice cream.

Recipe 31: SAUSAGE BALLS (Appetizer/Party Food)

Aunt Bert to the rescue again.  These make FANTASTIC party appetizers. Just serve a plate of these with some toothpicks and let your guests go to town.

3 ingredients. Yep. THREE. Thats it.
so delicious, it just isnt right.







THE RECIPE:

1 lb hot sausage (I use Jimmy Dean Hot Pork Sausage)
2 cups shredded sharp cheddar cheese
3 cups bisquick.

Let sausage stand at room temperature for 1 hour before using.  This will soften it up and make it easy to mix.
Mix together Sausage and Cheese with your hands.  Add bisquick a little at a time and continue mixing with hands until you reach a good consistency.
Roll with hands into 1 inch balls. Place on lightly greased baking sheets and bake 20-25 minutes at 325 degrees..

Recipe 30: RED LOBSTER TYPE BISCUITS (breads/rolls/knock off recipe)

SOURCE:  The best part about Red Lobster are those Cheddar Bay Biscuits. You walk in, get your table and they bring you a large basket of those soft, buttery, cheesy, garlic-y rolls of heaven.  you cant just eat one. THEY ARE SOOOOO GOOD!! I remember when my friend was getting married and I went up to chicago to help her go Dress Shopping etc.  we stopped for lunch at Red Lobster, famished from the long morning of trying on dresses and trying to figure out bridesmaid dresses and whatnot. That waitress brought by our tin of biscuits and we just about gnawed her hand off...then we took extras to go. Thats how addicting they are.

 My Aunt Bert submitted this recipe to our family cookbook and although they arent EXACTLY the Red Lobster bicuits, they are pretty darn close.  One night last summer we had a whole house full of people staying with us for a week.  We bought Alaskan King Crab Legs and steamed them and made these biscuits to go with it.  Felt like we were at the restaurant!

THE RECIPE:

In a bowl mix together:

2 cups muttermilk biscuit mix

2/3 cup milk

1/2 cup shredded cheddar cheese

mix with wooden spoon until soft dough forms. Beat Vigorously for 30 seconds.

Drop dough by heaping spoonfuls onto ungreased cookie sheets.

Bake at 450 for 8-10 minutes or until golden brown.

HERE IS WHAT MAKES THEM SPECIAL!!!

While they are baking melt 1/2 cup butter.

To this add 1/2 tsp-1 tsp garlic powder(to taste)

As soon as those biscuits come out of the oven, brush them with this melted butter/garlic powder solution.

It will seep into the cracks and crevices and lahlahlahlahalahlahlahalhalahlah(drooling here)

Recipe 29: POPPYSEED CAKE (Dessert)

SOURCE:  This is one of my moms oldies but goodies recipes.  She has been making this since before I was born.  It is their "go-to" dessert for family reunions, church functions, house warming etc. One time when peter was in the hospital my dad made this cake and gave it to the nurses. Those ladies (and one Mr Mike) polished off that bad boy and raved about it for weeks afterwards.
this is one of my moms most requested recipes from friends and family. She submitted it for our family cookbook and that page is well worn!!

The best part: no frosting necessary. It has a great flavor and is really easy.






THE RECIPE:

Mix together:  1 box yellow cake mix
                       1 small box instant vanilla pudding

to this add:       4 eggs, one at a time, beating well after each addition
                        1 tsp Almond Extract
                         1 cup Hot water
                         2 TBSP Poppy Seeds

pour into well greased Bundt Pan.  Bake at 350 degrees for 45 minutes.
cool and remove from pan. Sprinkle with powdered sugar if desired (Good without it too!)

recipe 28: FIESTA BLACK BEAN SALAD(sides, beans, salad)

SOURCE:  Another great recipe from my friend Christine. She always brings the most delicious salads and soups to potlucks. This is so flavorful and delicious, and SO HEALTHY too.   I LOVE this recipe and have a huge star next to it in THE BINDER.  This is a really versatile recipe as well.  It can be eaten alone as a side dish/salad. It can be eaten as a salsa. It can be used as a dip. 

THE RECIPE:

in a small bowl whisk together the following:

2 TBSP Balsamic Vinegar

1 TBSP Olive Oil

3 Cloves Minced Garlic (3 tsp pre chopped)

1/2 tsp ground cumin

This is your dressing.

In a larger serving bowl combine:

2 can corn, drained well

2 cans black beans, drained and rinsed

1 small green bell pepper, diced small

1 small red bell pepper, diced small

3 TBSP Snipped Cilantro (or about 1 TBSP dried Cilantro)

salt and pepper to taste

Pour your dressing over the bean mixture and toss gently to coat evenly.

Chill for at least an hour.

serve alone or with chips or tortillas.

Recipe 27: MARINATED FLANK STEAK (Main course: Beef)

SOURCE:  I first had this recipe at my friend Janes house.  I walked in and it SMELLED SOOOOO GOOD!!  She was having a party and had made enough to feed about 30 people.  It was SO DELICIOUS and EASY.  She said that you basically marinate the steak and forget about it. Quick, easy and delicious.

THE RECIPE:

1/2 cup Soy Sauce

1/4 cup oil

1/4 cup apple cider vinegar

1/2 tsp minced garlic

2 TBSP brown sugar

1 tsp chopped ginger

Whisk together all ingredients. This is your marinade.

Get  one Flank Steak (1-2 pounds)

Poke several holes into both sides of the flank steak before marinating.

marinate steak for about 24 hours.   You want about 12 hours PER SIDE of the flank steak.

Make sure you do this in the fridge.  If you dont have 24 hours, do it at least 1/2 a day.  The longer it marinates the more tender and flavorful.

Grill for approximately 7 minutes per side for medium

10 per side for medium well.

slice thin on the diagonal and serve.

Recipe 26: TROPICAL FRUIT SALAD (Side Dish./Salad/Fruit Salad/Dessert)

SOURCE:  My mom made this for a cookout once and it was so good I got the recipe. I have made it for Thanksgiving, potlucks, luau's, pool partys, birthdays etc.  It is so good.  It can be a salad. It can be dessert. It can be a side dish. SOOOO GOOOD!!


THE RECIPE:

1 can sweetened condensed milk
20 can Lemon Pie Filling
with a blender beat these two ingredients together until smooth and creamy.
set this aside for a quick minute.
 In a separate bowl:
1 envelope DREAM WHIP, prepared according to directions. (Dream whip is like a cool whip mix that can be found in baking aisle)

Add prepared Dream Whip to the pie filling/Milk mixture.
Gently fold in the following:

20oz can crushed pineapple, drained well
11 oz can mandarin oranges, drained well
1 cup mini marshmallows
1/2 cup shredded coconut

Gently fold all ingredients and refrigerate until ready to serve.

CALLING ALL APPLE RECIPES!!!

It is about that time!!.  Apple season is upon us here in the Carolinas.  In a few weeks I will be heading up to Hendersonville and picking my yearly bushels of apples and using them for a variety of cooking and baking. I will get my HoneyCrisps, Mutsus(aka Crispin), Galas and Granny Smiths!! Then onto baking, canning and more!!

I WANT NEW RECIPES!! I am asking for my readers to submit their favorite apple recipe. I will publish every recipe sent in!  All I need is a source and background (where you first had it, or why it is a favorite etc)
You dont need to send in pictures unless you want to, I will just use standard apple stock picture)

I will personally try every apple recipe as well!!

RULES:

• each person can submit 2 recipes
• each recipe needs a source (i.e. Aunt Sally, Food Network, allrecipes.com, etc etc etc)
• a little side story about  this recipe to accompany it would be great. It makes the recipes a little more interesting, in my opinion. when did you first have this? How often do you make it? is it a family tradition? Family favorite?
• each recipe will be published and the reader will get credit. I will even link back to your blog if you like, just let me know.

these recipes will be published during the month of september.
To email me, go to my "About Me" profile section and click on it. There will be a button that says EMAIL.
whoomp, there it is.
cant wait!!!!!!!

Recipe 25: CREPES (breakfast or dessert)

SOURCE:  I LOVE Crepes. Absolutely love them.  So light and airy and eggy. Crepes are really one of those versatile things. They can be savory. They can be sweet.
When I lived in France for study abroad in College, I became ADDICTED to crepes.  There was this little crepes vendor in the underground tunnel of the roundabout in the main part of town.  Crepes a go go.  They were the most delicious things I have ever eaten in my entire life. Made fresh to order.
I came home and was determined to master the crepe.
Fillings are a personal choice.  I love anything sweet, as I have an insatiable sweet tooth. So pull out your crepe pan (or a small sautee pan if needed) and get ready to master those crepes!

BASIC CREPE RECIPE:

1 cup all purpose flour
1/2 cup water
1/2 cup milk
1/4 tsp vanilla
2 eggs
1/4 tsp salt
2 TBSP butter, melted.

In a bowl with an electric hand mixer beat the eggs, water, vanilla and milk. Gradually sift in flour, and salt, blending until all incorporated.
Gently fold in melted butter.

Lightly oil a sautee or crepe pan over medium heat.
ladle about 1/4 cup batter into the pan and tilt in circular motion  to coat the pan evenly.

cook about 2 minutes and flip over for another 30 seconds or so to finish cooking the other side.
Fill with desired fillings, roll and serve.


sweet Filling suggestions:  Cherry pie filling, apple pie filling, blackberry pie filling, pudding, nutella, peanut butter and jelly,  cream cheese and powdered cheese fluff

savory fillings suggestions:  cheese, sausage, ground beef, potatoes, onions, mushrooms, tomatoes

Recipe 24: PINEAPPLE ZUCCHINI BREAD (breads)

SOURCE: Many years ago my grandmothers Baptist Church up in Michigan put out a cookbook for their congregation.  This bread recipe was in it, and went untested for years in my house. A few weeks ago I went over to my parents and my dad had made it with some of the zucchini from his garden.  He offered me a piece and I was AMAZED at how good it was.  He said "Guess the secret ingredient..."
PINEAPPLE.  It makes it moist and delicious but gives it only a hint of sweetness. This is REALLY a fantastic bread. This is a GREAT recipe if you grow zucchini in your garden like I do and have a bumper crop! In fact, I made a few loaves the other day and they were SNARFED down in record time.


THE RECIPE:

2 eggs
2 cups sugar
1 cup oil
1 cup crushed pineaplle, drained off well
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups shredded zucchini(kind of squeeze out excess moisture)
1/2 cup chopped walnuts(optional)

Beat eggs and add the sugar, oil, pineapple and vanilla. Stir well.
Gradually add in remaining ingredients, stirring  until all incorporated.

Grease 2 large or 3 small loaf pans and pour batter, dividing evenly between the pans.

bake at 350 for  45 - 60 minutes.
Test with a knife  to make sure it is cooked through.

can be frozen and saved for later as well.

Recipe 23: SOUR CREAM POUND CAKE (Dessert)

SOURCE: This recipe is courtesy of my cousin Reon Broadway.  This was one of his that he submitted to the Family Cookbook.
Decadent...full of butter and eggs.  Dense, rich and utterly delicious.
I love this recipe because it isnt excessively sweet. It has a nice creamy, poundcake texture with a buttery richness.  This poundcake is great plain, or you can make a glaze of powdered sugar and milk to go over top. I omit the glaze, as this cake is a wonderful solo act.

THE RECIPE:

2 1/2 sticks BUTTER softened
3 cups flour
1/2 pint sour cream
1/2 tsp lemon flavoring
1/4 tsp almond flavoring
3 cups sugar
6 whole eggs
1/4 tsp baking soda
1 tsp vanilla
1/2 tsp mace

cream together sugar sour cream and butter.  Add other ingredients and mix well.  Add the eggs one at a time, beating well after each addition.  Grease and flour pan (I use the bundt pan).  Pour batter into pan and let sit for a minute or two before putting into the oven.

Bake at 300 for 70 minutes. toothpick test to check for done-ness.

Recipe 22: CHEESE STRAWS (Appetizers/Party Foods)

SOURCE: This recipe comes from Margaret Michaels and was published in The Art of Cooking in Scottsboro.


These Cheese Straws are really easy to make, and oddly addicting.  The sharper the cheddar, the better the straw.
My aunts have made these on occasion and are a true southern gem!!
Cheese Straws are to the south like pizza is to New York and Lobster is to Maine. 






THE RECIPE:

1 Lb sharp cheddar cheese, grated.
1 stick butter, softened
1/2 tsp paprika
2 cups flour
1 tsp Worcestershire Sauce
1/4 tsp cayenne pepper
1 tsp chili powder
1 tsp salt.

Add all ingredients together and work the mixture WITH YOUR HANDS.
press out strips with a cookie press. Bake at 350 for 20-30 minutes.

**If you dont have a press, roll dough as thin as pie crust and cut into strips about 1 1/2 x 3 1/2"

Recipe 21: BEST POTATO SALAD (side dish, picnic foods, potatoes)

This is my moms potato salad recipe. I am generally not a  huge fan of potato salad. Many times it is too mayonnaise-y, or too much celery(blech), or not enough mustard. Potato salad is funny. It has to be just right.  When my mom makes this everybody chows down. It is so good! This uses Miracle Whip instead of mayo, and it makes a huge difference.  I make this for cook outs, pot lucks, picnics, functions, parties...anything. It is just really really good.

 My mom says she just kind of makes it "by sight", but watching her and making it myself, this is the general recipe. You can add or detract according to your taste.

THE RECIPE:

10-12 potatoes; peeled, quartered and boiled until tender

6 hard boiled eggs; peeled and chopped

3 stalks celery, chopped small

1/2 yellow onion, chopped fine

6 sweet gherkin pickles, chopped small

After the potatoes are drained and cooled, cut them into various bite sized pieces and place in a large bowl.

GENTLY mix in chopped eggs, celery, onion and pickles.

In a bowl mix together:

1 1/4 cup Miracle Whip(more or less according to taste)

1 TBSP sugar

3 Medium Squirts Yellow Mustard (you can adjust to taste)

Gently mix this with the potatoes until evenly coated.

Salt and Pepper to taste.

Cover and refrigerate until ready to use.