Pimento Cheese Spread

My Grandma Hill's simple recipe. I did not even know you could buy in the store until after I was married. :) 


1 lb. Sharp Cheddar cheese
1 Small Jar Pimentos
1 c. Mayonnaise  
Pepper to taste 

Shred cheese in food processor or box grater on biggest grating option available.  Mix cheese, pimento and mayonnaise in large bowl (might need a little milk to thin out if too thick to mix. Serve with fritos, crackers or make a sandwich. 

No Bake Cheesecake with Fruit Topping

My mom made this for Easter lunch this year. It is also the first dessert that I remember my mom making as a child. My mom always tops her pies with cherry or blueberry pie filling, my favorite is blueberry. The recipe is below, of course I always make it lower in fat by using light cream cheese and light cool whip. Easy but so so good!


2 8 oz. pkgs Cream Cheese,room temperature
1 can Sweetened Condensed Milk
1 Tsp Lemon Juice
1- 1 1/2 Tsp Vanilla
1 Graham Pie Crust (Largest size)
1 can favorite pie filling (I recommend Blueberry!)


Beat cream cheese, milk, lemon juice, and vanilla together until smooth. Spoon into crust.

Refrigerate at least 3 hours or overnight. After set add pie filling to the top of the cheesecake and cover completely. This can be made a day ahead before you are ready to serve.

Tex-Mex Rice

This is my dad's version of Tex-Mex rice. Jeremy and the boys love it so I am not allowed to make Mexican Rice any other way now. Super easy to make!

Uncle Ben's Converted Rice
Chicken Stock (for cooking rice, optional)
1 Tbs. Light Butter
3 to 5 Tbs. Taco Sauce (depending on how spicy you like it)
1 to 1 1/2 cups Sharp Red. fat Cheddar Cheese, grated

Cook the desired amount of servings of rice according to directions on the box. Make sure you add the salt and butter that the directions call for while cooking rice. I always cook my rice in chicken stock because I feel it adds more flavor. The amounts in the ingredient list (above) are for six servings of cooked rice.

Once rice is cooked add butter and taco sauce and mix well. Mix in cheese, then taste to see if it needs more salt. Enjoy warm!

Sloan's BBQ Beans

Everytime I make my SIL's beans I get requests for the recipe. This dish is VERY good!

1 lb. Lean Hamburger Meat
1 Tbsp Dried Minced Onions
2 Tsp House Seasoning (see recipe below)
2 cans Ranch Style beans
2 cans Pork n Beans
2 cups Ketchup
1/2 cup Brown sugar
1/2 cup Maple syrup
1/4 stick Light butter

Brown meat with onions; drain. Mix all ingredients with meat and bake at 300 degrees for 1 hour.

House Seasoning Recipe:
1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. Add to recipes in place of Salt & Pepper.

My Everyday Salad Vinaigrette

My SIL Sloan gave me this Vinaigrette years ago and it has become my go to dressing.

1/4 Cup Honey
1/3 Cup Season Rice Wine Vinegar (I use Nakano)
1/2 Cup Extra Virgin Olive Oil
Pinch of Kosher Salt and Pepper

Add all ingredients to a jar and shake well. Will last in the pantry for about a week.

My Boys favorite Sloppy Joes

I came up with this recipe about a year ago because I was out of ketchup and my boys have asked me to make this our standard recipe.

1 Pound Extra Lean Ground Beef or Ground Turkey Breast
2 Tsp Garlic Powder
2 Tsp Onion Powder
1 Tsp Kosher Salt
1 Tsp Pepper
1/2 Tbsp Brown Sugar
2-3 Tbsp Worcestershire Sauce
3 Tbsp Mustard
10 3/4 OZ Soup at Hand Classic Tomato
1/2 of the soup can full of Water
2 Slices Sharp Cheddar Cheese Slices

Brown meat and then add all ingredients except the cheese slices. Simmer for 10 minutes and before ready to serve add cheese slices and stir them into the meat mixture. Serve on hamburger buns - super easy and yummy.

Smoke Turkey Sausage

2 lbs smoked turkey sausage (I use Butterball Dinner sausage)
1 cup dry white wine
1/2 cup chicken stock (I use Kitchen Basics)
1/4 Balsamic Vinegar*
2 tablespoons honey
1 tablespoon grainy mustard
Pinch of salt & pepper

Slice the sausage in half and then slice each half down the middle. At this you will have 4 pieces, cut these pieces into 1/4 inch pieces; set aside. In a stew pot add all ingredients except the sausage. Once everything is in the pot whisk to incorporate mustard into the liquids. Add then sausage pieces to the pot and cover, cook on medium high heat for 8 minutes. Take lid off and reduce heat to simmer and cook another 5 to 10 minutes until liquid reduces; stir occasionally. I serve this with risotto, asparagus and a caprese salad.

*The best balsamic vinegar is made in Modena, Italy. You can find this anywhere (i.e. Target, Kroger, Market Street).

Grandma's Oyster Christmas Crackers

Monday I am doing my Christmas food gift cooking. I am going to make Tiger Butter, Pretzel Bites and these crackers. My Grandma Hill use to make these at Christmastime - they are so good and very addictive.

3/4 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1/2 teaspoon dried dill weed
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
1 (12 ounce) package oyster crackers


Preheat oven to 275 degrees F (135 degrees C).

In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.

Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.

Baked Beans

This is my dad's recipe, I like it because unlike most baked beans this dish is not too sweet. Give them a try.

6 strips of bacon
1/2 onion
1 tbsp butter
2 Cans Pork 'n Beans
2 Tbsp Brown Sugar
2 Tbsp Light Karo Syrup
1 Tbsp Mustard
1 Tbsp Ketchup
1/2 Cup Sharp Cheddar Cheese

Cook the bacon as you usually prepare it (crisp). While cooking chop up onion as finely as possible (I usually use my mini chopper so I can pulverize them, as my clan does not enjoy chucks of onion). Add butter to a small saute pan, once melted saute onions until soft. Chop bacon finely (again I use my chopper). In a large bowl add all ingredients and mix well. Once mixed place bean mixture in a 9 x 13 pan. Can be made earlier in the day. Once ready to cook, preheat oven to 350*. Cook bean until the sides are bubbling (usually 20 to 25 minutes).

Potato Salad

While Jeremy and I were dating his mom made this potato salad. It instantly became my favorite. She did not really have a recipe but formulated one for me. We had this on Memorial Day. (The way I make it is in Red).

Potato Salad Recipe

Boil russet or new potatoes (10-12) with skins on until fork tender (I use new potatoes b/c they hold their shape better). Once potatoes begin to boil add 2 tsp. salt to water.

Boil 4-5 eggs - more less depending on the amount of potatoes you use
While still warm, peel potatoes & shell eggs. Cut up in cubes and put in bowl.

Add sweet pickle relish (unless they don't like pickles, then you can omit) **She does not usually add it b/c Jeremy does not like pickles- so we did not add it.

Dressing:
In a separate bowl let stand for about 5 minutes before mixing:
1-2 cups Miracle Whip (used light)

1-2 tablespoons milk (used skim)
1 tablespoon vinegar (this is intended to sour the milk)

Stir together-- you may need to add more of the ingredients above if the mixture is to thick. You want it to be a "pourable consistency". Pour over potato mixture and mix. Don't over-stir as you want to keep the chunks of potatoes.

Season with:
Salt & Pepper (make sure it has enough salt)
McCormick Salad Seasoning (to taste) **I used only this and salt/pepper
If you do not use the salad seasoning you need to add:
Garlic Powder
Onion Powder
Paprika
Celery Seed

I like my potato salad better at room temperature, freshly prepared. It seems like once it's refrigerated it gets a different taste. **I made our recipe then refrigerated it (1 hour) before serving. I ate it the second day-- I thought it was still good but did taste a little different.

Aunt Judy's Pasta

While visiting my Uncle Dennis and Aunt Judy in Connecticut years ago she made this delicious dish one evening. It is one of Jeremy's favorite pasta dishes and the boys will eat it too! I usually make it with chicken but she makes it with shrimp - both ways are wonderful. Next time I make it I am going to add toasted pine nuts - yum.

1 Box Penne Pasta
1/2 Stick of Butter
1/2 Cup Extra Virgin Olive Oil
2 or 3 Cloves of Garlic - finely chopped
2 or 3 Pounds Shrimp

and/or

3 Chicken Breasts
1 Cup Sun Dried Tomatoes (packed in oil)
2 Cans Artichoke Hearts
1/2 Cup Dry White Wine
2 Tbsp. Fresh Basil - cut in ribbons
1/2 lb. Feta - crumbled
1/2 Cup grated Parmesan Cheese
Salt & Pepper - to taste

Boil water for pasta, once boiling salt water and cook pasta until al dente (taste after 9 minutes). Once ready drain.

As water is coming to a boil- melt butter and oil over a medium heat in a large sauce pan. Once butter is melted, add chopped garlic - do not burn - remove from pan with slotted spoon (add back before mixing the pasta together). Cook chicken (season w/ salt & pepper) in sauce pan with butter & oil until done. Set aside and let juices redistribute before cutting into bite size pieces.

While chicken is cooking cut artichoke hearts into medium size pieces and then chop tomatoes and basil up as well. Grate Parmesan and set aside. While chicken is resting, add the artichoke hearts, tomatoes and 1 tbsp. basil to the oil & butter, bring to a boil, then add the wine. After you add the wine reduce heat to simmer and cook for a few minutes before adding chopped chicken and garlic pieces back to the pan.

Put pasta in a very large bowl, pour the contents from the sauce pan on top of the pasta, season with salt and pepper to taste. Add Feta and Parmesan to bowl and mix well. Garnish with remaining Tbsp. of basil, then serve.

Chicken Stew

This is my dad's simple Chicken Stew. Serve with cornbread and have the Tabasco on the table for those who want to add a little kick to their bowl. This is best made a day ahead - it seems to have more flavor.

4 Chicken Breasts
1 can Stewed Tomatoes
3 to 4 Potatoes - diced
1 large White Onion - diced
1 can Cream Style Corn
Salt and Pepper - to taste

Cover the chicken with water and boil until cooked through. Reserve the broth, take Chicken breast and cut into small pieces and then return to broth. Add all other ingredients to pot and bring to a boil; then turn down to a simmer. Let the stew simmer for 30 to 60 minutes, until the potatoes are done.

Note: You might need to add some water or chicken stock, if the liquid level gets to low. You want enough water to give it that stew consistency.

Vegetable Beef Soup

This is my Mother-in-laws soup, it is more a method than a recipe. She uses whatever she has on hand, on Christmas Eve she made it with stew meat. Here are her instructions in her own words.

Method:

My soup begins with Paula Deen's fresh green beans with new potatoes, which I use 2-3 times in different meals.

Brown floured stew meat/short ribs/chicken/whatever meat you have.....(the flour helps the broth to be a little thicker) in a skillet.

Add any or all below to a stock pot:

Chopped carrots

Large can of diced tomatoes

Can of tomato soup (undiluted)

1 or 2 cans of tomato sauce (I like a strong tomato taste - you won't have to use that much)Paula's Green Beans or frozen green beans

Potatoes

Beef Stock or Broth

Can pinto/navy beans (or leftover Red Beans and Rice)

Rice or macaroni/noodles

Add enough water to make it the consistency you want for your soup. Before you season, taste it to make sure it doesn't already have enough salt.

Season choices:

salt/pepper (to taste)

garlic & onion powder

Italian seasoning (if you want an Italian flavor)

Add meat to stock pot and let it simmer for a couple of hours or until the meat is very tender. Cube potatoes during the last 30 minutes of cooking (new/red potatoes hold up better in soup). If you want you can add rice or macaroni/noodles do it during the last 20-30 minutes of cooking.

Creamy Chicken and Leek Soup

My sister-in-law (Sloan) gave me this recipe in 2003; it is one of my favorite soups ever. It is wonderful on a cold day, but unfortunately, today in my part of Texas it is almost 80 degrees, maybe it is cold where you are! Enjoy!

4 tablespoons unsalted butter
6 ounces mushrooms (I didn't use these)
4 stalks celery, chopped
3 medium leeks, thinly sliced (white part only)
2/3 cup dry white wine
1 cup heavy cream
2 (14.5 ounce) can chicken broth
4 boneless, skinless cooked chicken breasts, cut into 1-inch pieces
2 tablespoons chopped fresh tarragon, or 2 teaspoons dried
1 (8-ounce) package cream cheese, at room temp
salt and pepper

Heat butter in a large saucepan over high heat. Add mushrooms, celery, and leeks. Saute, stirring constantly, for 3 minutes. Add wine, cream and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.

Can make a day or two ahead. Just reheat when ready to serve. Serve with big crusty bread and salad!

To clean leeks, remove the tough outer leaves and trim off most of the green part. Don't cut the root end yet. Cut leek in half lengthwise. Holding leek by the root end, place under cold running water and fan out the top part of the leek to rinse out any hidden dirt. Shake off excess water and cut off the roots.

UPDATE on 10/16/09: I made this soup tonight and did it lower in fat. I used light butter, half & half and light cream cheese. Such a comforting soup.

Ice Box Cream Pie

As kids we always called this Ice Cream Box Pie - we could not keep the title straight - all we knew was that we LOVED it. This is embarrassingly easy - but everyone always loves it and it goes fast.


1 1/2 cups fine graham cracker crumbs, about 12 graham crackers
6 tablespoons melted butter
1/4 cup sugar, packed
2 packages instant vanilla pudding (4-serving size)
milk (see pie filling directions)
Cool Whip or sweetened whipped cream
Baker's German chocolate
Combine graham cracker crumbs, melted butter, and sugar. Press mixture into bottom and up sides of 9-inch pie plate. Bake crust in a preheated oven 8 minutes. Remove from oven and set aside to cool. Prepare pudding according to package directions for a pie, with milk and both packages of pudding mix. Pour the prepared pudding into cooled graham cracker crust. Top with whipped topping (may not need whole cotainer), then with a grater shave chocolate on top of the pie (as much or little as you want). Chill pie for at least 30 minutes before serving.

Special K Cookies

When my grandma would make these - she would sit sheets of waxed paper on her washer and dryer to let them harden. Then she would place the cookies in this orange Tupperware container. She also made a mean pimientos cheese spread and used this container to store it - I will have to post that recipe sometime. I love that I have this container along with many other wonderful things of hers.

1 cup sugar
1cup white corn syrup
12 ounce jar peanut butter (smooth
4 cups Special K cereal

Combine sugar and syrup in a small pot. Boil for one minute. Take out of pot and place in a bowl. Add peanut butter. Add cereal. Drop from a teaspoon onto waxed paper. Let cool.

Texas Yum Yum Cake

My grandma made this recipe while I was growing up. It is so easy, but I always get rave reviews.

Crust:
1 cup flour
1 stick salted butter
1/2 cup pecans (finely chopped)

1st Layer:
1 - 8 ounce cream chesse
1/2 - 9 ounce carton of Cool Whip
1 cup powdered sugar

2nd Layer:
1 package instant vanilla pudding
1 1/2 cups of milk

3rd Layer:
1 package instant vanilla pudding
1 1/2 cups of milk

4th Layer:
1/2 - 9 ounce carton of Cool Whip

Optional topping:
1/3 cup pecans (finely chopped) - I do not do this step.

Preheat oven 350*

Crust: Blend together and press into 11x14 baking dish. Bake for 20 minutes; remove from oven and allow to cool. Mix first layer together and spread over cooled crust. For the next two layers you can use the same bowl that you mixed the first layer in, just scrap bowl well before making pudding layers. To make pudding layers with your mixer combine the pudding and milk. Add the vanilla pudding layer, followed by the chocolate layer. Spread the remaining cool whip on top and if desired sprinkle with nuts. Chill thoroughly before serving. Can be made ahead (morning but not day before).

Mom's Lasagna

You can make this lasagna one to two days ahead; let it sit on counter for at least 15 minutes before baking.

1/4 Cup Oil
1/2 Cup Onion (chopped)
2 Med. Cloves of Garlic (chopped)
1 pound ground beef
3 Tbsp Parsley (dried)
1 Tbsp Basil (dried)
1 Tsp Salt
1 Tsp Pepper
1 Tbsp powdered Oregano
16 Ounce Can Stewed Tomatoes (diced)
1 small can Tomato Paste
1 Pound Box of Lasagna Noodles
16 Ounce Container Cottage Cheese
3 Cups shredded Mozzarella
Grated Parmesan to cover the top

Cook oil, onions and garlic over medium heat until onions are translucent. Add beef and brown with onions and garlic. Add next 7 ingredients to pan and simmer for 45 minutes.
When the meat is almost through simmering cook noodles until al dente. Drain from water and rinse so they do not stick.

Preheat Oven to 350*

Assembly-
My mom puts all the noodles in the bottom of a 13x9x2 pan. (If you want layers, you will need to double your meat sauce, as you will not have enough meat as the recipe is written.) Next, add half of the meat sauce, cottage cheese and then the mozzarella. Put on rest of the meat sauce and then top with paremesan cheese. Cook for 30 minutes or until it starts to bubble. Let it sit on the stove for 15 minutes so it can "sit up" before serving. Serve with salad and garlic bread.

Mom's Carrot Cake

In my family we like this cake VERY moist - to get it that way make it a couple of days early. It does not have to be refrigerated.

Cake
2 Cups Flour
2 Tsp Cinnamon
1/2 Tsp Salt
1 Tsp Baking Powder
2 Tsp Baking Soda
2 Cups Sugar
4 Eggs (Room Temp)
1 1/2 Cups Corn Oil
3 Cups Grated Carrots
1 Tsp Vanilla

Frosting
8 OZ Cream Cheese (Room Temp)
1 Stick Butter (Room Temp)
1 Box Confectioner Sugar
1 Tsp Vanilla
1 Cup Pecans (Chopped)

Preheat oven to 350*. Prepare 3- 9 inch cake pans grease, flour and line each pan with parchment paper.

Mix first four ingredients together and set aside. To a large bowl add sugar, oil, eggs, and vanilla - mix well. Then add the three cups of carrots to the wet ingredients and mix again. Begin to slowly add the dry ingredients to the large bowl and then add cake batter to pans. Cook cakes for 30 minutes, checking after 20 minutes. They are done when a toothpick is inserted and comes out clean. Cool cakes in pan for 10 minutes, then turn out on cooling racks to cool completely before frosting.
Mix cream cheese and butter together, add vanilla and powdered sugar slowly until well mixed. Begin to add icing between layers then ice the sides of the cake. Add the pecans to the remaining frosting and use it to ice the top of the cake.

Old Fashioned Teacakes

This is a family recipe that my great uncle use to make for us. I love that I have his recipe card and my great grandmothers recipe box; they are very special to me. Give this recipe a try - make sure you use a 3 1/2 inch cookie cutter because you want the cookies thick. So good...

1 cup salted butter (room temp)
2 cups sugar
3 eggs (room temp)
2 tbsp buttermilk (*see substitution below)
5 cups all - purpose flour
1 tsp vanilla
Additional sugar (for sprinkling)

Cream butter, gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Add buttermilk* and beat well. Combine flour and soda; gradually stir into cream mixture. Stir in vanilla. Chill dough several hours or over night.

Roll dough to 1/4 inch thickness on a lightly floured surface; cut into rounds with a 3 1/2 inch cookie cutter. Place 1 inch apart on lightly greased (my addition--parchment covered) cookie sheet, sprinkle with sugar. Bake at 400 degrees for 7 to 8 minutes or until edges are lightly browned. Remove cookies to wire rack and let cook completely.

*Substitution for buttermilk - take 1 cup milk and add 1 tablespoon vinegar - mix together. Let stand for 5 minutes then add to any recipe calling for buttermilk.