Our Cookbooks

 Good Home Cooking In The South by Mrs.Faith Clancy

Synopsis: The Good Home Cooking In The South is about a cookbook that me and my family cook our recipes that we grew up on. 

Breakfast

Pancakes

Ingredients:

1 ½ cups all-purpose flour

3 ½ teaspoons baking powder

1 tablespoon white sugar

¼ teaspoon salt, or more to taste

1 ¼ cups milk

3 tablespoons butter, melted

1 egg

Directions:

Step 1:

Sit flour, baking powder, sugar, and salt together in a large bowl. 

Step 2:

Make a well in the center and add milk, melted butter, and egg; mix until smooth.

Step 3:

Heat a lightly oiled griddle or pan over medium-high heat. 

Step 4:

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. 

Step 5:

Flip and cook until browned on the other side. 

Step 6:

Repeat with remaining batter. 

Sausage

Ingredients:

1 tablespoon brown sugar

2 teaspoons dried sage

2 teaspoons salt

1 teaspoon ground black pepper

¼ teaspoon dried marjoram

⅛ teaspoon crushed red pepper flakes

1 pinch ground cloves

2 pounds ground pork

Directions: 

Step 1:

Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined.

Step 2:

Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties.

Step 3:

Heat a large skillet over medium-high heat. 

Step 4:

Add patties and saute until browned and crispy, about 5 minutes per side. 

Step 5:

An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Scrambled Eggs

INGREDIENTS:

1/2 tablespoon butter

2 large eggs

1 tablespoon whole milk

1/8 teaspoon salt

Fresh cracked pepper

Mix-ins, like leftover meat, cooked vegetables, cheese, or herbs

DIRECTIONS:

Step 1:

Melt the butter:

Melt the butter in a small skillet over medium heat.

Step 2:

Whisk the eggs:

Crack two eggs into a small mixing bowl. Add milk and salt. Aggressively whisk the mixture until it is uniform in color, texture, and slightly foamy. You want the whites and yolks fully combined.

Step 3:

Scramble the eggs:

Add the eggs to hot skillet and immediately reduce the heat to medium low. Use a rubber spatula to push the eggs from one end of the skillet to the other.

Step 4:

Continue doing this, gently and slowly, always pushing the cooked eggs from the bottom of the skillet and allowing the uncooked egg to take its place.

Step 5:

When the eggs are mostly cooked, but look fairly wet with what looks like thick liquidy egg around the curds, slowly fold the eggs into itself one or two times. You want to bring the eggs together, kind of like a loose ball of dough. Add any cheese, meat or vegetables at this time.

Step 6:

Serve immediately:

Remove eggs from pan when the eggs are set but still glisten with moisture, and transfer to a plate. Finish with freshly cracked pepper. Garnish with fresh herbs, if using.

Cheese Grits

INGREDIENTS: 

2 cups 

2% milk

1 cup chicken broth

1 cup water

1 teaspoon salt

1 cup uncooked old-fashioned grits

2 to 3 cups shredded sharp cheddar cheese

Pepper and additional salt to taste

DIRECTIONS:

Step 1:

Combine milk, broth and water in a large saucepan; bring to a boil. 

Step 2:

Add salt. Whisk in grits; reduce heat to low. 

Step 3:

Cook, stirring frequently, until creamy, 15-20 minutes.

Step 4:

Stir in cheese until melted. 

Step 5:

Season with pepper and additional salt to taste.

LUNCH

Fried Chicken

INGREDIENTS:

4 cups all-purpose flour, divided

2 tablespoons garlic salt

1 tablespoon paprika

3 teaspoons pepper, divided

2-1/2 teaspoons poultry seasoning

2 large eggs

1-1/2 cups water

1 teaspoon salt

2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up

Oil for deep-fat frying

DIRECTIONS:

Step 1:

In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning.

Step 2:

In another shallow dish, beat eggs and 1-1/2 cups water; add salt and the remaining 1-1/3 cups flour and 1/2 teaspoon pepper. 

Step 3:

Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat.

Step 4:

In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 7-8 minutes on each side. 

Step 5:

Drain on paper towels.

Thanksgiving Day Leftovers Pizza

INGREDIENTS:

1 lb store-bought  pizza dough

Dijon Mustard

Shredded Turkey

Mashed Potatoes

Brussels Sprouts

Cheddar Cheese

Marinara Sauce

DIRECTIONS:

Step 1:

Shape 1 b. store-bought pizza dough into

a large round or oval on a greased baking sheet

Spread 2 Tbsp Dijon mustard as the base,

Then top with 1 1/2 c. shredded turkey, 1 1/2 mashed potatoes (added in dollpos), and 3/4 c. brussels sprouts.

Step 2:

Cover with 1 1/2 c. and cheddar cheese.

Bake at 475 degree F until crust is golden brown, 

8 to 10 minutes

Step 3:

Finish with 1/4 c. marinara sauce doled out in spoonfuls.

If you're feeling super fancy,

sprinkle with a handful of chopped onion.

Hamburger

INGREDIENTS: 

1 pound ground lean (7% fat) beef 

1 large egg

½ cup minced onion 

¼ cup fine dried bread crumbs

1 tablespoon Worcestershire 1 or 2 cloves garlic, peeled 

and minced

About 1/2 teaspoon salt

About 1/4 teaspoon pepper

4 hamburger buns (4 in. wide), split

About 1/4 cup mayonnaise

About 1/4 cup ketchup

4 iceberg lettuce leaves, rinsed and crisped

1 firm-ripe tomato, cored and thinly sliced

4 thin slices of red onion

DIRECTIONS:

Step 1

In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

Step 2

Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.

Step 3

Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

Step 4

Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.

Fries

INGREDIENTS:

2 1/2 pounds russet potatoes

Vegetable oil, for frying

Sea salt, for sprinkling

Ketchup and mayonnaise, mixed, for serving

DIRECTIONS:

Step 1:

Peel and rinse the potatoes. Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. The thinner these are, the crispier they will be. 

Step 2:

Place the fries in a large bowl. Cover with cold water, then allow them to soak 2 or 3 hours (or you can stick them in the fridge and let them soak overnight). When you're ready to make the fries, drain the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry. 

Step 3:

Heat a few inches of vegetable oil to 300 degrees F in a heavy pot. In 3 or 4 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft. They should not be brown at all at this point-you just want to start the cooking process. 

Step 4:

Remove each batch and drain them on new, dry paper towels. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil temperature reaches 400 degrees F. 

Step 5:

When the oil is hot, start frying the potatoes in batches again, cooking until golden and crisp. Remove from the oil and drain on fresh paper towels. Sprinkle the fries with sea salt and dive in with the ketchup-mayo mixture. 

DINNER

Turkey and Dressing With Cranberry Sauce

INGREDIENTS

STUFFING

1 cup butter

2 medium celery stalks, chopped 1 cup

1/2 cup of chopped onion

5 cups of soft bread cubes (8 slices)

1 cup of dried cranberries

1 tbsp chopped fresh dried sage leaves

1 tbsp chopped fresh thyme leaves

1 tsp of salt

1 tsp of pepper

Turkey

1 whole turkey (12 lb) thawed if frozen

3 tbsp of butter, melted

Cranberry Sauce

1 can (8 oz) jellied cranberry sauce

DIRECTIONS:

Step 1:

Heat oven to 325°F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. 

Step 2:

Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.

Step 3:

Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.

Step 4:

Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water.

Step 5:

Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 165°F when turkey is done, and the drumstick should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.)

Step 6:

In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.

Step 7:

Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving

Ham

INGREDIENTS:

1 (5 pound) ready-to-eat ham

¼ cup whole cloves

¼ cup dark corn syrup

2 cups honey

⅔ cup butter

DIRECTIONS:

Step 1:

Preheat the oven to 325 degrees F (165 degrees C).

Step 2:

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

Step 3:

In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

Step 4:

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven.

Step 5:

Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on the broiler to caramelize the glaze. Remove from the oven, and let sit a few minutes before serving.

Step 6:

Serve hot and enjoy!

Garlic Broiled Chicken

INGREDIENTS:

½ cup butter

3 tablespoons minced garlic

3 tablespoons soy sauce

1 tablespoon dried parsley, plus more for garnish

¼ teaspoon black pepper

6 boneless, skin-on chicken thighs

DIRECTIONS:

Step 1:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking pan.

Step 2:

Combine butter, garlic, soy sauce, parsley, and pepper in a microwave-safe bowl. Microwave on high until butter is melted, stirring halfway through, about 2 minutes.

Step 3:

Arrange chicken, skin-side up, on the prepared baking pan. Pour most of the butter mixture over top to coat, reserving some for basting.

Step 4:

Broil in the preheated oven until no longer pink in the center and the juices run clear, turning and basting occasionally, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley to serve.

Baked Chicken Breasts

INGREDIENTS:

4 (5 ounce) skinless, boneless chicken breast halves

2 tablespoons olive oil

½ teaspoon coarse sea salt, or to taste

1 pinch Creole seasoning (such as Tony Chachere's®), or more to taste

1 tablespoon chicken broth, or more to taste

DIRECTIONS:

Step 1:

Gather all ingredients.

Step 2:

Preheat the oven to 400 degrees F (200 degrees C).

Step 3:

Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.

Step 4:

Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F  (74 degrees C). 

Step 5:

Remove chicken to a plate.

Step 6:

Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.

Step 7:

To serve, drizzle the pan sauce over the chicken.

SIDES: 

Collard Greens

INGREDIENTS:

2 medium sweet onions, finely chopped

2 smoked ham hocks

4 cloves garlic, finely chopped

3 (32 ounce) containers chicken broth

3 (1 pound) packages collard greens, trimmed

⅓ cup apple cider vinegar

2 tablespoons white sugar

1 ½ teaspoons salt, or to taste

¾ teaspoon ground black pepper, or to taste

DIRECTIONS:

Step 1

Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, 1 to 2 hours.

Step 2

Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Fried Breaded Okra

INGREDIENTS:

10 pods okra, sliced in 1/4 inch pieces

1 egg, beaten

1 cup cornmeal

¼ teaspoon salt

¼ teaspoon ground black pepper

½ cup vegetable oil

DIRECTIONS:

Step 1:

In a small bowl, soak okra in an egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.

Step 2:

Heat oil in a large skillet over medium-high heat. 

Step 3:

Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. 

Step 4:

Reduce heat to medium when okra first starts to brown, and cook until golden. 

Step 5:

Drain on paper towels.

Macaroni and Cheese

INGREDIENTS:

1 (8-oz.) package elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour 

2 cups milk

½ teaspoon salt

½ teaspoon fresh ground black pepper

¼ teaspoon ground red pepper

1 (8-oz.) block sharp Cheddar cheese, shredded and divided

DIRECTIONS:

Step 1

Prepare pasta according to package directions. Keep warm.

Step 2

Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.

Step 3

Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.

Step 4

Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.

Step 5

For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.

Step 6

One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 min.

Black-eyed Peas

INGREDIENTS: 

1 pound (453 g) black-eyed peas

4-5 thick slices chopped

5 ounces smoked sausage or turkey, diced (about 1 cup)

1 large onion, diced

1 stalk celery, diced

2-3 teaspoons minced

1 jalapeno, minced (can replace with ¼ teaspoon cayenne)

2 teaspoons fresh thyme, minced

1 bay leaf

1-2 teaspoons 7-8 cups chicken broth

2 cups (or more) (or you can use kale)

Salt and pepper to taste

DIRECTIONS: 

Step 1:

Rinse dry black-eyed pea beans, pick through, and discard any foreign objects. 

Step 2:

Add beans to a large pot and cover with 3-4 inches of cold water. Let sit for 2-3 hours (or overnight).

Step 3:

In a large, heavy saute pan, saute chopped bacon until brown and crispy (4-5 minutes), then add sausage and saute for 2-3 more minutes.

Step 4:

Remove bacon and sausage mixture, and set aside.Throw in the onions, celery, garlic, jalapenos, thyme, and bay leaf, and saute for 3-5 minutes until the onions are wilted 

and aromatic. Then pour in the chicken broth or water.

Step 5:

Drain the soaked beans, rinse, and place them in the pot. Season with Creole seasoning and salt to taste. 

Step 6:

Stir and bring to a boil.Reduce heat to a simmer and cook uncovered for about 20 minutes.

Step 7:

Toss the collard greens, bacon, and sausage into the pot, and continue cooking for another 10 minutes or more, stirring occasionally, until the beans are tender and the broth thickens to your desired texture.

Step 8:

Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick and somewhat creamy but not watery.

Step 9:

Remove the bay leaf.Taste and adjust seasonings with salt, pepper, and Creole seasoning if needed. 

Step 10:

Serve over rice and garnish with chopped green onion.

Sweet Cornbread

INGREDIENTS: 

¾ cup milk

⅓ cup 2 large eggs , whisked

1 cup all-purpose flour 

1 cup yellow cornmeal 

½ cup granulated sugar

2 teaspoons baking powder 

1 teaspoon Kosher salt

½ cup salted butter , melted and cooled slightly

DIRECTIONS:

Step 1:

Preheat the oven to 350°F. 

Step 2:

Butter a 9 × 9-inch baking dish.In a large measuring cup or small bowl, whisk together milk, honey, and eggs.

Step 3:

In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt with a wooden spoon. Add in the milk mixture and stir just until combined. 

Step 4:

Stir in the melted butter, being careful not to over mix. Pour evenly into baking dish. Bake for 30 minutes, or until a toothpick inserted in the center comes clean from the center.

Step 5:

Let cool slightly before serving. Slice into 16 squares. 

Step 6:

Best served warm with a little butter and honey, if desired, on top.

Sweet Green Peas

INGREDIENTS:

1 pound frozen green peas

6 tablespoons salted, sweet cream

2 teaspoons sugar

3 cloves fresh, crushed sugar

kosher salt to taste

black pepper to taste

DIRECTIONS: 

Step 1:

Combine peas, butter, sugar, and garlic in a medium-sized skillet.

Step 2:

Cook at medium heat until butter is melted and peas are heated through about 5-7 minutes. Stir occasionally.

Step 3:

Remove from heat and drain off any liquid. 

Step 4:

Add salt and pepper. Serve.

Mashed Potatoes and Gravy

INGREDIENTS: 

FOR THE POTATOES 

3 lbs russet potatoes, about 5-6 medium potatoes 

1 cup Land O Lakes® Half and Half

2 Half-Sticks (8 tbsp) Land O Lakes® Butter, softened

1/2 cup sour cream

1 tbsp seasoned salt

1/2 tsp McCormick® Pure Ground Black Pepper Fresh chopped chives for garnish, FOR THE GRAVY

1 package McCormick® Turkey Gravy Seasoning Mix

1 cup water

DIRECTIONS: 

Step 1:

Cut potatoes into small, bite-sized pieces for quick cooking. Add potatoes to a large stockpot, then add water to cover potatoes. Bring water to a boil, reduce heat then simmer potatoes for 8-10 minutes until fork tender.

Step 2:

When potatoes are done, drain and return to pot. With a potato masher, mash potatoes for 2-3 minutes to release heat and steam.

Step 3:

Add half and half, butter, sour cream, seasoned salt and pepper. Continue mashing potatoes for another minute more until they reach desired consistency.

Step 4:

Transfer potatoes to a serving dish and keep warm, then make the gravy! In a small saucepan, combine McCormick Gravy Seasoning Mix with water. 

Step 5:

Over medium heat, whisk gravy mix and water until heated through and slightly thickened (about 1-2 minutes). Serve over mashed potatoes.

Old-School Squash Casserole

INGREDIENTS: 

6 tablespoons unsalted butter, divided

3 pounds yellow squash, sliced ¼-inch thick (from 5 medium squash)

1 medium-size yellow onion, chopped (about 1 ½ cups)

2 teaspoons kosher salt, divided

2 large eggs, lightly beaten

1 (8-oz.) container sour cream

4 ounces sharp Cheddar cheese, shredded (about 1 cup)

2 ounces Swiss cheese, shredded (about ½ cup)

½ cup mayonnaise

2 teaspoons chopped fresh thyme

½ teaspoon black pepper

2 sleeves round buttery crackers (such as Ritz), coarsely crushed

1 ounce Parmesan cheese, shredded (about ¼ cup)

DIRECTIONS: 

Step 1:

Cook squash:

Preheat the oven to 350°F. Grease an 11- x 7-inch (2 quart) baking dish with cooking spray. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until the center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.

Step 2:

Stir together casserole filling:

Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.

Step 3:

Make topping and finish casserole:

Microwave remaining 3 tablespoons of butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined. Sprinkle topping over the casserole. Bake in a preheated oven until golden brown, about 20 minutes. 

Macaroni Salad

INGREDIENTS: 

8 oz. macaroni noodles (227 g)

½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80 g)

¾ cup finely diced red bell pepper about ½ pepper (100 g)

⅓ cup thinly sliced celery about 1-2 stalks (55 g)

⅓ cup finely diced red onion (45 g)

2 large hard boiled eggs, finely diced Macaroni Salad Dressing

¾ cup mayonnaise I use olive oil mayo (175 g)

¼ cup sour cream (70 g)

2 Tablespoons sweet pickle juice

1 Tablespoon red wine vinegar*

1 Tablespoon granulated sugar

2 teaspoons Dijon mustard

¼ teaspoon salt

¼ teaspoon ground black pepper

⅛ teaspoon garlic powder

⅛ teaspoon crushed red pepper 

DIRECTIONS:

Step 1:

Prepare macaroni noodles according to package instructions. 

Step 2:

Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. 

Step 3:

Stir until well-combined. Set aside and prepare your dressing.For the dressing To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, Dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl.

Step 4:

Whisk until ingredients are well-combined.Pour dressing over your macaroni salad ingredients and toss until well-combined.

Step 5:

For best flavor, cover the bowl and allow macaroni salad to chill for at least one hour.

Step 6:

Stir once more before serving and enjoy!

Old-Fashion Potato Salad

INGREDIENTS:

5 potatoes

3 eggs

1 cup chopped celery

½ cup chopped onion

½ cup sweet pickle relish

¼ cup mayonnaise

1 tablespoon prepared mustard

¼ teaspoon garlic salt

¼ teaspoon celery salt

ground black pepper to taste

DIRECTIONS: 

Step 1:

Gather all ingredients.

Step 2:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.

Step 3:

Drain, cool, peel, and chop potatoes.

Step 4:

While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

Step 5:

Remove from hot water, cool, peel, and chop eggs.

Step 6:

Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.

Step 7:

Enjoy

                                              

SNACKS

Homemade Nachos

INGREDIENTS:

1 pound lean ground beef

2 tablespoons 

⅓ cup water

⅔ cup black beans drained and rinsed

8 ounces tortilla chips

4 cups cheddar shredded

4 green onions sliced and divided

toppings as desired

DIRECTIONS:

Step 1:

Preheat the oven to 375°F.

Step 2:

In a skillet, brown the ground beef over medium heat until no pink remains. Drain excess fat.Stir in the taco seasoning, water, and black beans. 

Step 3:

Simmer for approximately 5 minutes or until the water has mostly evaporated. Meanwhile, spread tortilla chips onto a baking sheet. Top with half of the cheese, the beef mixture, and then the remaining cheese. 

Step 4:

Sprinkle with half of the green onions.Bake for 8 to 10 minutes or until the cheese is melted and bubbly.

Step 5:

Remove the pan from the oven and add the remaining green onions & desired toppings. 

Step 6:

Serve with salsa and sour cream.

Ritz Crackers with Cheese Spray

INGREDIENTS:

1 box of Ritz Crackers

Cheese Spray

DIRECTIONS:

Step 1:

Put cheese spray on Ritz Crackers

Deviled Eggs

INGREDIENTS:

6 hard-cooked eggs

2 tablespoons mayonnaise

1 teaspoon white sugar, or to taste

1 teaspoon white vinegar

1 teaspoon prepared mustard

1 tablespoon finely chopped onion

1 tablespoon finely chopped celery

½ teaspoon salt, or to taste

1 pinch paprika, or to taste

DIRECTIONS:

Step 1: 

Gather all ingredients. 

Step 2:

Peel hard-cooked eggs.

Slice eggs in half lengthwise and remove yolks; set whites aside.

Step 3: 

Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, onion, and celery; mix well and season with salt to taste.

Step 4: 

Stuff or pipe egg yolk mixture into egg whites.

Step 5: 

Sprinkle it with paprika. Refrigerate until serving.

Doritos and Baby Ruth Crumbs

INGREDIENTS:

1 big bag of Doritos

5 pieces of Baby Ruth crumbs

1 small bowl

DIRECTIONS:

Step 1: 

Get a small bowl

Step 2:

Pour Doritos in it

Step 3: 

Crush up 5 pieces of Baby Ruth candy

Pizza Rolls with Reese's Pieces Candy

INGREDIENTS:

1 package of Pizza Rolls

1 small bag of Reese's Pieces Candy

DIRECTIONS:

Step 1: 

Put pizza rolls in microwave and let cook for 10 minutes

Step 2: 

Put 5 Reese's Pieces Candy inside of pizza rolls

Dill Pickle dip in Soda

INGREDIENTS:

1 large pickle

1 bottle of coca cola

DIRECTIONS:

Step 1: 

Dip your pickle in your coca cola

DESSERTS

Sweet Potato Pie

INGREDIENTS:

3 medium 1/2 cup butter

1 cup granulated sugar

2 teaspoons 2 large eggs, beaten

1/2 cup milk, whole or evaporated 1 (9-inch) 

Toppings whipped cream marshmallow fluff

DIRECTIONS: 

Step 1:

Bake the sweet potatoes. Preheat the oven to 400º F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place onto a baking sheet and bake for 45 – 50 minutes until the sweet potatoes are tender when pricked with a toothpick. Remove from the oven and allow to cool until they can easily be handled. Peel the skin from the sweet potatoes and place the sweet potatoes into a large mixing bowl. Reduce the oven heat to 350º F.3 medium sweet potatoes, baked

Step 2:

Make the Pie Filling. Add butter to the sweet potatoes and mash until smooth. Add the sugar(s) to the sweet potatoes and mix until well combined. Add the vanilla extract, milk, and the eggs. Mix until well combined. Pour into the unbaked pie crust. 1/2 cup butter,1 cup granulated sugar,2 teaspoons vanilla extract,2 large eggs,1/2 cup milk,1 (9-inch) unbaked pie crust

Step 3:

Bake the Pie. Bake the pie until the center of the pie is set, about 1 hour. Remove the pie from the oven and let it cool slightly. 

Step 4:

Serve. Serve the pie warm or allow it to cool before slicing. Top with whipped cream (or your favorite topping) and serve. whipped cream

Cherry Pie

INGREDIENTS:

2 cups all-purpose flour

1 pinch salt

1 cup shortening, chilled

½ cup cold water

2 cups pitted sour cherries

1 ¼ cups white sugar

10 teaspoons cornstarch

1 tablespoon butter

¼ teaspoon almond extract

DIRECTIONS:

Step 1:

Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs. Mix in cold water by hand just until dough holds together. Divide dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until chilled, 30 minutes to 1 hour.

Step 2:

Roll out 1 dough disk into an 11-inch circle and press it into a 9-inch pie dish. Place in the refrigerator until needed. Roll out the remaining dough disk into an 11-inch circle for the top crust, transfer it to a plate or baking sheet, and refrigerate until needed.

Step 3:

Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.

Step 4:

Place cherries, sugar, and cornstarch in a medium, non-aluminum saucepan. Allow mixture to stand until juices begin to release, about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer until juices thicken and become translucent, about 1 minute. Remove from heat and stir in butter and almond extract. Allow the filling too cool to lukewarm.

Step 5:

Pour cooled filling into the prepared pie crust. Cover with top crust, trim and crimp the edges to seal, and cut vents for steam.

Step 6:

Bake in the preheated oven on the preheated baking tray until the crust is golden brown, 45 to 55 minutes. Allow to cool for several hours before slicing.

Pumpkin Pie 

INGREDIENTS:

1 (15 ounce) can pumpkin puree

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk

2 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

1 (9 inch) unbaked pie crust

DIRECTIONS: 

Step 1:

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).

Step 2:

Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth.

Step 3:

Pour into the crust.

Step 4:

Bake in the preheated oven for 15 minutes.

Step 5:

Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Let cool before serving.

Step 6:

Enjoy!

Sock it to Me Cake

INGREDIENTS:

1 (15.25 ounce) package butter yellow cake mix (such as Betty Crocker), divided

1 cup chopped pecans

2 tablespoons brown sugar

2 teaspoons ground cinnamon

4 large eggs

1 cup sour cream

⅓ cup vegetable oil

¼ cup white sugar

¼ cup water

1 cup confectioners' sugar

2 tablespoons milk

DIRECTIONS: 

Step 1:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt cake pan.

Step 2:

Combine 2 tablespoons cake mix, pecans, brown sugar, and cinnamon together in a medium bowl; set aside.

Step 3:

Place remaining cake mix, eggs, sour cream, oil, sugar, and water in a large bowl; beat with an electric mixer on high speed for 2 minutes.

Step 4:

Pour 2/3 of batter into the prepared pan. Sprinkle with pecan mixture, then spread remaining batter evenly on top.

Step 5:

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Cool in pan for 25 minutes; invert carefully onto a serving plate and let cool completely.

Step 6:

Blend powdered sugar and milk together to make a glaze; drizzle over a cooled cake.

Mississippi Mud Cake 

INGREDIENTS:

1 ¼ cups butter, softened and divided

½ cup unsweetened cocoa powder

2 cups white sugar

4 eggs

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 ½ cups chopped walnuts

2 teaspoons vanilla extract, divided

½ cup milk

3 cups confectioners' sugar

⅓ cup unsweetened cocoa powder

1 (7 ounce) jar marshmallow cream

DIRECTIONS:

Step 1:

Preheat the oven to 350 degrees F (175 degrees C). 

Step 2:

Lightly grease a 9x13-inch cake pan. In a large saucepan over low heat, melt 1 cup butter with cocoa, stirring often. Remove from the heat and add white sugar. Beat until well combined, then beat in eggs, one at a time.

Step 3:

Stir in flour, baking powder, and salt until combined, then stir in walnuts and 1 teaspoon vanilla. Pour batter into the prepared pan and bake in the preheated oven for 35 to 45 minutes.

Step 4:

While the cake is baking, make the icing: Beat remaining 1/4 cup butter and 1 teaspoon vanilla with cocoa, milk, and confectioner's sugar until well combined.

Step 5:

Remove cake from the oven and spread marshmallow cream over top. Spoon icing over marshmallow cream while the cake is still hot; spread with a spatula for a "muddied" look.

Backyard BBQ Blues

Baby Back Ribs

INGREDIENTS:

½ cup garlic powder

¼ cup white sugar 

¼ cup brown sugar

¼ cup salt

2 tablespoons freshly ground black pepper

1 tablespoon ground cumin

1 teaspoon dry mustard

1 teaspoon ground cayenne pepper

½ teaspoon ground dried chipotle pepper

1 rack baby back pork ribs

1 cup barbecue sauce

DIRECTIONS:

Step 1:

Preheat oven to 250 degrees F (120 degrees C).

Step 2:

Mix garlic powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.

Step 3:

Generously apply a coating of dry rub to all sides of the rib rack. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.

Step 4:

Bake in a preheated oven until tender and cooked through, about 2 hours. Remove and cool for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C).

Step 5:

Open foil, drain and discard any accumulated juices and fat. Brush barbecue sauce on all sides of the rack.

Step 6:

Place the rack meat-side up and return to the oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbecue sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

Step 7:

Cut the rack into individual rib segments and serve with more barbecue sauce.

Grilled Chicken Sandwich

INGREDIENTS:

1 ½ pounds chicken breasts 4 small

4 sesame seed buns 

¼ cup honey mustard sauce or mayonnaise

lettuce, tomatoes, onions 

Marinade 

3 tablespoons vegetable oil

2 tablespoons cider vinegar 

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 tablespoon brown sugar

½ teaspoon salt & pepper each

DIRECTIONS:

DIRECTIONS:

Step 1:

Pound chicken breasts to ½" thickness.

Step 2:

Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours).

Step 3:

Preheat grill to medium-high heat.

Step 4:

Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F.

Step 5:

While chicken is grilling, brush buns with olive oil and place face down on the grill. Lightly toast.

Step 6:

Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.

Pork Chops

INGREDIENTS:

1 cup vegetable oil for frying

½ cup all-purpose flour

½ teaspoon seasoning salt, or to taste

salt and pepper to taste

4 (3/4 inch) thick pork chops

DIRECTIONS:

Step 1:

Heat oil in a large skillet over medium-high heat.

Step 2:

Combine flour, seasoning salt, salt, and pepper in a paper or plastic bag.

Step 3:

Place pork chops in the bag and shake to coat. Shake off any excess flour.

Step 4:

Fry chops in hot oil until golden on the outside and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Drain on a wire rack or paper towels before serving.

Step 5:

Serve hot and enjoy!