Sweet Tea and Cornbread

Mama's Southern Coconut Cake!

2025-06-04T15:09:00.003-05:00

Coconut cake is just sort of a tradition in the south at holiday dinners and special occasions. My mother makes one of the best coconut cakes you will ever taste. She has been making this cake for years. I am not sure how many years, but for a long time. She used to make these and sell them during the holiday season. I can remember our dining room table being just full of finished coconut cakes waiting in their boxes to be picked up.

She still makes one for special friends now and then, but she is basically out of the baking and catering business and she says she wants to keep it that way...lol. I don't blame her one bit, she has worked hard all of her life.

Coconut cake is a big favorite in my husband's family. I joke that my husband is the connoisseur of coconut cakes. You could line up 10 coconut cakes and blindfold him and give him a taste test and he could tell you which cake was made by my mother and what was not quite as good about all of the others.

Not too long ago, I went to a dinner that he didn't attend and I brought him a big piece of coconut cake home from it. As soon as he took a bite he said, "Your mother didn't make this, did she?" Actually, it looked pretty much like her coconut cake so I was surprised. I asked how he knew. He said it was the difference in the icing and the cake itself was not as moist. Then he went on to say, "It's good, just not as good as your mother's."

People always ask for the recipe for this cake and they are always surprised it starts with a cake mix, because it tastes and looks like a from scratch cake. However, the cake mix is dressed up a bit with a few family secrets.

Here is what you will need for this cake:

1 15.25 butter cake mix (Be sure to get the full size cake mix and not the reduced size some companies are now marketing)

3 large eggs

1 cup Sprite or 7 Up

1 stick of butter, melted

1 tsp. vanilla

Icing

1 cup sugar

1/2 cup water

1/2 cup white corn syrup

3 egg whites

1 tsp. baking powder

2 cups shredded coconut

Preheat oven to 350 degrees.

Mix all of the cake ingredients together with a wire whisk until well blended. Don't use an electric mixer for this. Mama says it makes a cake dry when you beat the batter up too long. Butter and flour 2 8 inch round cake pans. You can use 2 9 inch cake pans, but the cake won't be as high. Divide cake batter between pans.

Place in oven and bake for 25 minutes.

While the cakes cool, make the icing.

Place the sugar, water, and corn syrup in a sauce pan on medium heat. Using a candy thermometer cook to the soft ball stage or 240 degrees, stirring constantly. The mixture should become almost clear. You can also do this in the microwave to make this step easier. Cook on high for 4 minutes, remove and stir well and then cook for about 3 more minutes on high. This could vary by a minute or two depending on the power of your microwave. It still needs to reach the soft ball stage. Now you will need your electric mixer for the this next step and I love my KitchenAid Mixer for recipes like this!

With an electric mixer beat the egg whites with the baking powder until it reaches the soft peak stage.

Slowly pour in the syrup and keep mixing until the icing stands in peaks. This takes some time to accomplish so don't give up on it. Just keep beating it and eventually the peaks will form.

Place one of the cake layers on a pretty cake plate.

Frost the top of the first layer and sprinkle with 1/2 cup coconut

Place the other layer on top of the first and frost the entire cake.

Place the other layer on top of the first and frost the entire cake. the top and sides of the cake.

Sprinkle the rest of the coconut over the top and sides of the cake!

Mama's Southern Coconut Cake!

Aunt Vel's Sour Cream Corn Bread!

2025-06-04T14:40:00.000-05:00

As I have mentioned before, my mother comes from a family of 11 children and 6 of them are girls. Fortunately, we still have all six of them with us. All of my aunts are really good southern cooks and they all like to feed people. They celebrate their birthdays by hosting a big potluck lunch in the month of those having birthdays. There is a enough food at these lunches to feed an army. The next time they have one, I will take pictures and post them. You won't believe the amount of food!

This sour cream cornbread is something that my Aunt Vel is usually asked to bring. Aunt Vel is an amazing cook and I have never eaten anything she cooked that wasn't delicious.

There have been some things I thought I didn't like and after I ate hers, I decided I did...like tuna casserole. When I was a kid, I was staying with her for a day and she made tuna casserole. I didn't particularly like tuna then and in a casserole...no way! She told me to just taste and when I did, it was one of the best things I had ever eaten in casserole form! That is just how all of her dishes are. She also makes fried corn that is better than any I have ever eaten.

Here is what you need for this cornbread:

Ingredients:

1 1/2 cups self rising corn meal
1 cup sour cream
2 eggs
2/3 cup oil
1 small can cream style corn or 1 cup

Combine all ingredients well. Grease a 12 cup muffin pan with oil. Place the muffin pan with the oil in it in a preheated 350 degree oven to get the oil in the muffin cups hot (about 5 minutes). Carefully remove muffin tin and pour cornbread mixture into each cup up to the edge. This cornbread does not rise up as much as regular cornbread so you can fill the cups to the top. Bake for about 30 minutes or until nice and brown. Remove from the oven and let it sit for about 5 minutes before removing. It comes out easier if you wait this amount of time.

You can bake this in an iron skillet or any other sort of pan you make cornbread in. We just usually do the muffins with this recipe.

Aunt Vel's Sour Cream Cornbread!

Mama's Southern Coconut Cake!

2025-06-04T00:36:00.000-05:00

1 15.25 butter cake mix (Be sure to get the full size cake mix and not the reduced size some companies are now marketing)

3 large eggs

1 cup Sprite or 7 Up

1 stick of butter, melted

1 tsp. vanilla

Icing

1 cup sugar

1/2 cup water

1/2 cup white corn syrup

3 egg whites

1 tsp. baking powder

2 cups shredded coconut

Preheat oven to 350 degrees.

While the cakes cool, make the icing.

With an electric mixer beat the egg whites with the baking powder until it reaches the soft peak stage.

Slowly pour in the syrup and keep mixing until the icing stands in peaks. This takes some time to accomplish so don't give up on it. Just keep beating it and eventually the peaks will form.

Place one of the cake layers on a pretty cake plate.

Frost the top of the first layer and sprinkle with 1/2 cup coconut

Place the other layer on top of the first and frost the entire cake.

Sprinkle the rest of the coconut over the top and sides of the cake.

Mama's Southern Coconut Cake!

Peachy Cream Cheese Peach Pie!!!

2024-06-07T02:26:00.000-05:00

Anything involving peaches is always a big hit on here, so when I saw this recipe I knew it would be a good one to make and post. However, as happens so many times, I had to completely rework the recipe. I added some things, changed completely the size dish it was baked in and the results were really yummy!

I do understand why so many of you tell me you appreciate that I test the recipes I post. I cannot tell you how many times I try recipes from various sources and there is no way anybody tested them. Some of them are from what should be reputable sites and bloggers also!

Here is what you will need for this:

1/2 cup or 1 stick butter, softened to room temperature

2 eggs, divided

1 (15.25 oz.) box white or yellow cake mix

2 (15 oz.) cans sliced peaches, drained and diced or 6 very ripe fresh peaches, cored and diced

1 (8 oz. pkg.) cream cheese, softened to room temperature

1/2 cup sugar

1 tsp. vanilla

1 tsp. cinnamon

Preheat oven to 350 degrees.

In a bowl, combine the butter, cake mix and 1 of the eggs. Mix until crumbly. Set aside 1 1/2 cups of the this mixture for the topping.

Press the remaining mixture in a deep pie plate or quiche dish you have sprayed with nonstick spray. You can also use a 9"x 9" baking dish. Place in the oven and bake for 10 minutes.

Place the drained and diced peaches evenly over the crust!

In another bowl, with an electric mixer, beat the cream cheese, sugar, the remaining egg, vanilla and cinnamon until it's smooth. Spread over the peaches. Drop the remaining cake mix mixture evenly over the top.

Place in the 350 degree oven and bake for 30 minutes!

It should be brown on top! Allow to cool for about an hour before slicing! It's especially good served with a scoop of ice cream or whipped cream on top!!!

It's delicious!

Cheesy Buffalo Chicken Pasta Bake!

2023-07-09T17:11:00.000-05:00

If you are like me and love hot wings or anything with buffalo sauce on it, you are going to love this pasta. It's easy to put together and you could even use some leftover chicken breasts. It bakes up in no time and it makes enough to feed a good sized family. Here is what you will need:

3 cups diced chicken breast
1/2 -3/4 cups hot wing sauce, depending on your tastes
1 lb. box of penne pasta (can use rotini or any other type you might have on hand)
1 8 oz. block of cream cheese, softened
1 can evaporated milk (12 oz,)
2 cups milk
2 Tbs. butter
3 cups shredded cheddar cheese
1/2 cup bleu cheese crumbles (optional)
2 Tbs. Ranch dressing mix
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. celery salt

Cook the pasta in salted water as directed on the package. Under cook by about 1 minute or 2 to get al dente pasta. Drain well, but do not rinse.

Chop the chicken in to bite size pieces and then toss with 1/2 cup buffalo sauce. Use more buffalo sauce if you like more spice. I used some chicken breasts I had baked the day before. You could also use a rotisserie chicken for convenience.

Place the cream cheese, cubed in the warm pan you cooked the pasta in. Add the canned milk, the 2 cups milk, the butter and the seasonings, including the ranch dressing mix. Whisk together over low heat. Stir often because this will stick. Bring it up to almost a boil, but don't let it boil. Turn the heat down and whisk in 2 cups of the cheddar cheese. Blend until it melts. Also stir in 2 Tbs. of additional buffalo sauce. At the very end add in the bleu cheese if you using it. The bleu cheese is optional, because so many people do not care for it. Once this all bakes, you don't really taste it that much though. Fold in your pasta and the buffalo chicken and toss until it is all well coated.

Pour the mixture into a large baking dish or casserole that has been sprayed with nonstick spray. A 9"x13" works well for this. Sprinkle the top with the 1 cup shredded cheddar cheese you have left. Place in a preheated 350 degree oven for about 40 minutes until hot and bubbly and starting to brown. Garnish the top with sliced green onions or chives.

Fabulous Fruit Dip!

2023-06-11T00:20:00.000-05:00

There are several different recipes for fresh fruit dip, and I think all of them are good, but this one is one of the best.

Here is what you will need:

Cream cheese, whipped cream, strawberry yogurt, brown sugar, and red food coloring.

Soften cream cheese, with mixer whip together cream cheese, brown sugar and yogurt, fold in whipped cream and add a drop of red food coloring. Mix together and chill in the fridge for at least an hour.

Ingredients:

8 oz. softened cream cheese (can use light cream cheese)

1 cup brown sugar

1 cup strawberry yogurt

8 oz. whipped cream

1 drop red food coloring

Fabulous Fruit Dip!

Fresh Corn and Asparagus Salad!

2023-05-18T01:32:00.000-05:00

This "Fresh Corn and Asparagus Salad" is full of wonderful fresh veggies and herbs! This is the perfect Spring and Summer salad! Asparagus is in season right now and I love to find new ways to use it!

This goes together really easy and holds up well in the fridge for a few days!

Here is what you will need:

1 (1-pound) bunch of fresh asparagus, trimmed and cut in 1 inch pieces

6 ears of fresh corn, shucked

2 pints cherry tomatoes, halved

1 bunch of green onions, sliced thin including some of the green blades

1/4 cup fresh basil, chopped

3/4 cup good Italian Dressing (I used Olive Garden)

2 Tbs. Dijon mustard

2 tsp. sugar

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

6-7 slices of bacon, cooked crisp and crumbed

Bring a large pot of water to a boil over medium high heat. Drop the asparagus in and when it comes back up to a boil, boil the asparagus for about a minute.

Remove with a slotted spoon and place on a paper towel to drain. Drop the shucked corn in and boil for about 10 minutes. Remove and drain. When it's cool enough cut the corn off the cob.

Place the asparagus, corn, green onions, tomatoes, and basil in a large bowl.

In another bowl, whisk the Italian dressing, Dijon mustard, sugar, salt, pepper and garlic powder together until the sugar is dissolved. Pour over the salad ingredients and toss to coat.

Place in the fridge for 30 minutes to an hour before serving.

Right before serving, sprinkle the bacon over the top! This is really good with grilled meats and for cookouts or potlucks!

Strawberry Buttermilk Salad!

2023-04-26T23:17:00.000-05:00

This "Strawberry Buttermilk Salad" is so simple, but so yummy! It's not overly sweet like some salads like this can be and it has a nice little tanginess that makes it good as a side with your meal or as a dessert.

If you don't think you care for buttermilk, don't worry, it won't be evident in the taste. This is a great congealed salad for the holidays.

Here is what you will need:

1 (20 oz.) can of crushed pineapple

1 (6 oz.) box of strawberry jello

2 cups of buttermilk

1 (8 oz.) container of frozen whipped topping, thawed

1 cup chopped pecans or walnuts

Place the crush pineapple in a sauce pan and bring it to a boil. Do not drain the pineapple. Add the jello and stir until dissolved. Pour mixture into a mixing bowl and add the buttermilk.

Allow to cool on the counter for about 15 to 20 minutes.

Stir in the whipped topping and the chopped nuts until blended. Pour into a pretty salad bowl or casserole dish. Refrigerate for 3-4 hours or overnight until it is set up.

You can decorate the top with some fresh strawberries before serving and it makes it pretty!

You can also change the flavor of the jello to suit your taste or the occasion!

Buttons and Bows Cherry Pound Cake!

2023-03-01T21:35:00.000-06:00

This cake is so cute and is just perfect for Easter with it's pretty pastel colors. It would also be great for a shower or a girly girl birthday celebration. Even though it looks time consuming, it's really very easy to decorate. Anyone can do it.

The cake itself is absolutely delicious. It reminds me a lot of a cherry flavored Kentucky Butter Cake with cream cheese frosting. If you are a pound cake lover, this will be a cake you will love! This recipe was adapted from a recipe that was printed way back in 1998 in a Southern Living 20th Anniversary edition cookbook. Here is what you will need:

1 cup butter, softened

1/ 2 cup shortening

3 cups sugar

6 large eggs

1 (10 oz.) jar of maraschino cherries, drained and chopped

1 tsp. almond extract

1 tsp. vanilla

3 3/4 cups all purpose flour

1/2 tsp. salt

3/4 cup milk

Cream Cheese Frosting

1 (8 oz.) pkg. cream cheese, softened

1/2 cup butter, softened

1 (16 oz.) box of powdered sugar, sifted

1 tsp. vanilla

Garnishes: 1 pkg. melt-away mints, bow, silk flower

Preheat oven to 300 degrees.

Beat butter and shortening with an electric mixer until it's creamy. Add in sugar and beat 5 to 7 minutes. Add the eggs one at a time and continue beating. Stir in the almond flavoring, vanilla flavoring, and the cherries.

Combine the flour and salt. Add to the butter mixture alternating with the milk, beginning and ending with the flour. Mix after each addition, just enough to blend the ingredients.

Pour the mixture into a well greased and floured tube pan. You can use the nonstick spray that has flour in it also.

Bake in a 300 degree oven for 1 hour and 45 minutes to 2 hours. A pick inserted in the center should come out clean. Ovens vary in temperature, but from my experience this cake usually takes the full 2 hours. Remove and allow to cool for 10 minutes before removing from the pan. Allow to cool completely before frosting.

To make the cream cheese frosting, beat cream cheese and butter until it's creamy. Gradually add the sugar and vanilla beating until it's light and fluffy.

After the cake is frosted, place the melt-away mints evenly dotting it all over top and sides. We used the Smooth and Melty Petite Mints by the Guittard Chocolate Company. Most candy sections in the stores carry them. Add a pretty bow that coordinates with the colors of the mints and a silk flower to the center. That's it! Wasn't that easy?

Buttons and Bows Cherry Pound Cake!

Traditional Southern Macaroni and Cheese!

2023-02-19T02:20:00.001-06:00

I had a shocking revelation about macaroni and cheese about a year ago. I was talking to a woman I worked with at the time and she was telling me about her mother's macaroni and cheese and that she always made the cheese sauce and put it in the casserole and baked it. I guess I looked at her like she had horns or something, because she went on to say, "you know nobody does that anymore...bakes it in the oven and all of that". Then I went on to say that I still did. I thought everybody did. She said no you don't, nobody does that anymore. Did I mention that this woman didn't really like me and this might have been the longest conversation we ever had and it was going downhill fast...lol? I once again told her that I did bake my mac and cheese in the oven and I even put eggs in it. Her final words to me on this subject were that I was a little different and everyone knew it. Okay, I see how this is going now.

So I replayed this conversation to my mother, because I knew I would get my idea that people still make macaroni and cheese the proper way reinforced. However, when I told her what was said, she said nobody does that anymore. Does what? Nobody makes a sauce and bakes it in the oven and all of that she said. WHAT? She goes on to tell me that she stopped doing that when the grandchildren were little, because they liked it just as well made on the stove and served right from the pan. THE GRANDCHILDREN! They were children. What did they know about the future of the traditional macaroni and cheese? How had I missed the fact that my own mother had stopped doing it the right way? The youngest grandchildren are a set of twins that are 19 years old! This travesty of the mac and cheese has been going on for over 20 years right in my own family and I didn't notice? I told my mother that Paula Deen still makes her macaroni and cheese the right way. She said, 'you do know that is just a tv show, right'? So I said, 'Well, why do I still make mine this way?' My mother said, well you are a little different. Are we seeing a trend here? lol I do tend to get a little passionate about my causes I guess...oh, well!

Different or not, I am on a mission to get people to make the macaroni and cheese the way it is supposed to be made. No blue box, no dump the stuff in the pot on the stove and eat it...but make it the dish it should be. The dish your grandmother made or your great- aunt or even Paula Deen on the show. It's really not a hard thing to make and the results are well worth it.

Here is what you will need:

2 cups elbow macaroni (or penne), milk, half and half, salt, pepper, butter, Tabasco sauce, Worcestershire sauce, Velveeta cheese, Swiss cheese, cheddar cheese, salt, pepper, garlic powder and flour.

Boil the macaroni in salted water for the time it says on the box and drain. Some recipes say to rinse it off, I don't do this. I think it removes the flavor. Also don't under cook it because if you do the macaroni will soak up all of your sauce and you will end up with dry mac and cheese.

Put the macaroni back in the pan with 1 Tbs of butter and let it melt and coat the macaroni.

Now we make a cheese sauce which I like to do in the microwave. It is much easier to do and doesn't stick or burn. Melt 1/2 stick of butter in the microwave and then add 1/4 cup of flour to that. Blend the flour into the butter with a whisk and microwave for about 30 seconds.

Add 1 cup half and half, 2 cups milk, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder, 1 tsp. Worcestershire sauce and 1/2 tsp. Tabasco sauce. Whisk well and microwave for about 3 - 4 minutes. Whisk again to remove any lumps and then add 8 oz. of Velveeta cheese. Microwave for 2-3 more minutes until the cheese is melted and whisk again until smooth.

Beat 2 eggs in a bowl.

Put the macaroni in the cheese sauce and gently mix, then pour the eggs in and mix. Make sure the cheese sauce and pasta are not too hot or it will scramble your eggs. If it is still hot, you can temper your eggs by adding a little of the hot cheese sauce a spoonful at a time to the eggs and mixing to bring them up to temperature. After you mix, pour 1/2 into a 2 quart casserole dish you have sprayed well with cooking spray.

Lay about 3-4 slices of Swiss cheese on this layer and then cover with 1 cup cheddar cheese. Pour the other half over this and lay 3-4 slices of Swiss cheese over and the other 1 cup cheddar on top. Place in a preheated 350 degree oven for about 25-30 minutes or until it is bubbly and just starting to brown on top.

This sort of results in the best of both worlds of macaroni and cheese...it's creamy and custard -like because of the addition of the eggs. That is southern macaroni and cheese!

Ingredients:

2 cups elbow macaroni or penne

1 cup half and half

2 cups milk

1/4 cup butter (1/2 stick) plus 1 Tbs.

1/4 cup flour

8 oz. Velveeta cheese ( you can use American, but nothing beats Velveeta in this)
2 eggs, beaten

about 4-6 slices Swiss cheese

2 cups cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. Tabasco sauce (optional)
1 tsp. Worcestershire sauce (may sound strange but it adds a hint of flavor)

Pork & White Bean Stew!

2023-02-15T01:09:00.000-06:00

This is a delicious stew with tender chunks of pork and white beans. It has a little spice to it, but you can adjust that to your families taste. This is one of those stews you simmer all afternoon to get the best results. It smells so good cooking. Make some Cornbread Hoe Cakes or Aunt Vel's Sour Cream Cornbread to go with the stew and you have a wonderful meal!

Here is what you will need:

1 1/2 to 2 lbs boneless pork loin, cubed (could use pork loin chops)

1/4 vegetable or canola oil

1 Tbs. bacon drippings

salt

black pepper

seasoned salt

1 large sweet onion, diced

2 stalks of celery, diced

2 cloves of garlic minced

1 lb. navy or great northern beans

2 quarts water

2 chicken bouillon cubes

1 (10 oz.) can Rotel diced tomatoes and green chilis

1 tsp. salt

1/2 tsp. black pepper

2 tsp. chili powder

1/4 tsp. cayenne powder (optional)

1/4 cup fresh parsley, chopped

In a large Dutch oven or soup pot, brown the cubed pork in the oil and the bacon drippings. The bacon drippings give it a really good flavor, but you can leave it out and it's still good. Sprinkle the meat with salt, black pepper and seasoned salt to your taste. When the meat is starting to brown, add the onion and celery and just cook them a little with the meat, just until they are starting to get tender. Add the garlic right at the end of the browning so it doesn't burn.

Wash and pick through the beans. Add the beans and all of the rest of the ingredients except the parsley to the pot and bring to a boil. Once boiling, turn down to medium low, cover and simmer for about three to four hours. Check for water once every hour or so. It might need a little added as it cooks. It should be fairly thick when it's done. Also taste the last hour to check the seasoning. You might need to add salt, but I didn't, because I had seasoned the meat fairly liberally. It's done when the beans are nice and soft. White beans do not take quite as much time as something like pintos. I used navy beans and they cook fairly quickly. Mine was done in 3 hours, once the beans were added.

Stir in the fresh parsley right before serving! Fry some cornbread, pour the sweet tea and enjoy!

Valentine Fudge...Only Two Ingredients!

2023-02-08T23:17:00.000-06:00

This yummy strawberry fudge is just perfect for Valentine's Day and the best part is that it only has two ingredients in it. It's so pretty and very tasty also. So if you want to make your loved ones something homemade instead of buying the box of candy, this is a great idea. You can also use any flavor frosting and change the flavor of the chips to make different flavors. You could use vanilla frosting and chocolate chips for chocolate fudge or white chips and vanilla frosting for white chocolate fudge or add a few drops of flavoring to that to make it whatever flavor you want. Here is all you will need:

1 16 oz. can of strawberry frosting
1 12 oz. bag of white chocolate chips
Valentine sprinkles

Place the chips in a glass bowl and microwave on hi for 1 minute and 30 seconds, stir. Microwave for about 1 more minute and stir again. Do this until the white chips are completely melted. This depends on your microwave. Mine took about 2 minutes.

Remove the top and the aluminum from the top of the frosting. Microwave it for about 20-30 seconds. Be sure to remove all of that foil or you will have fireworks in the microwave. There is a reason I know this! Stir the frosting into the melted chips and blend really well.

Pour this into a 8"x8" or a 9"x9" pan that you have lined with wax paper. You can spray the dish with nonstick spray if you don't have wax paper, but I think the paper works better.

Sprinkle immediately with your Valentine sprinkles. If you don't do this right away, they will not adhere and will fall off easily when you cut it. Chill for at least an hour or two. Cut in small squares and store in an airtight container.

Valentine Fudge!

French Onion Soup Dip!

2023-01-26T02:21:00.000-06:00

If you have been looking for something a little different for game day, movie night or to serve at your annual Halloween gathering, this French Onion Soup Dip might be your answer. It's always one of the first things to go at any party! I love a good French Onion soup myself so I knew this dip would be a keeper for me. It's also fairly easy! Here is what you will need:

1 (10.5 oz.) can of condensed French Onion soup

2 (8 oz.) pkgs. cream cheese, softened

1/3 cup mayonnaise

2 1/2 cups shredded Swiss Cheese, divided

1/2 cup shredded Parmesan cheese

1 tsp. Worcestershire sauce

1/2 tsp. garlic powder

Blend the cream cheese, mayonnaise and French onion soup together until smooth. Add 2 cups Swiss cheese, 1/2 cup Parmesan cheese, 1 tsp. Worcestershire sauce and garlic powder.

Pour into a 1 1/2 quart casserole dish you have sprayed with nonstick spray. Sprinkle the top with the other 1/2 cup of Swiss cheese.

Place in a 375 degree oven for 35-40 minutes. It will be hot and bubbly and just starting to brown.

Serve with crackers, tortilla chips, slices of French bread, or I like it with bagel chips! If you have any leftover, it's even better the next day!

Cheeseburger Macaroni Skillet!

2023-01-08T15:25:00.000-06:00

This "Cheeseburger Macaroni Skillet" is one of those recipes you only have to use one skillet to make, so clean up is a breeze! This is like a from scratch Hamburger Helper, but it tastes so much better!

If you are feeding big appetites on a budget, this is a winner, because it makes a huge amount and it's very filling! It's just good old comfort food.

Here is what you will need:

1 lb. ground chuck

1 medium sweet onion, diced

1 tsp. seasoned salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

8 oz. elbow macaroni, uncooked

3 cups milk

8 oz. Velveeta cheese, cubed

1 cup sour cream

2 cups shredded cheddar cheese

In a large oven proof skillet, brown the ground chuck and diced onion. Season with the seasoned salt, black pepper, and garlic powder. Stir in the uncooked macaroni, milk, and Velveeta cheese cubes.

Bring to a low boil, reduce heat to simmer, and simmer uncovered for about 10 - 15 minutes or until the macaroni is tender and the cheese has melted.

Turn the heat off and stir in the sour cream until it is all incorporated. It's a good idea to temper the sour cream by stirring a little of the hot mixture into it until it is warmed up, that way it doesn't break when you add it.

Sprinkle the top with the 2 cups cheddar cheese. Place in a 375 degree oven for about 15 -20 minutes or until the cheese is melted and starting to brown. Serve with a salad and bread and dinner is done!

Bacon Wrapped Maple Glazed Pork Loin

2022-12-01T22:40:00.000-06:00

The main course for the perfect special occasion dinner is a pork loin, wrapped in bacon and glazed with pure maple syrup. I originally got this recipe from my sister, who is also a very good, southern cook. She made this while she was visiting once and it was so good. I did adapt it a little by adding the maple syrup because of something I had at a local bed and breakfast called Federal Grove. Federal Grove is a civil war era, plantation style house that has been turned into a bed and breakfast, restaurant and an event venue. It is also the southernmost maple syrup producer in the United States. They have a maple syrup festival during the month of February and they feature dishes using the syrup. It smells wonderful before you even get in the door. They serve a maple glazed pork chop, which gave me the idea of adding the maple syrup to this. I am going to visit Federal Grove soon and do an entire blog about it with pictures. If you are in the area, you should go there to eat. The house is also very interesting and furnished with all period antiques that are also for sale. If you are ever in the area, make it a stop on your trip. You won't regret it.

Here is what you will need for this delicious recipe:

Whole boneless pork loin, brown sugar, spicy brown mustard, bacon, soy sauce, Worcestershire, Federal Grove maple syrup, garlic salt, salt and pepper.

Ingredients:

1 whole boneless pork loin 4-6 lbs.

1 cup brown sugar

2 Tbs. spicy brown mustard

1 Tbs. soy sauce

1 Tbs. Worcestershire

1/2 cup pure maple syrup plus some or drizzling when basting.

10-12 bacon slices

salt, pepper and garlic salt to taste

Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup. Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt. Pour the brown sugar glaze over the top.

Wrap the pork with bacon slices covering it all. Drizzle the top with the maple syrup.

Cover with foil and bake for 1 hour at 375 degrees. Remove foil and with a spoon re glaze the top with the dripping in the pan. Recover and cook for 30 more minutes. Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also. Cook uncovered until bacon is brown and crispy... about 20 more minutes.

This is your finished pork loin. Let it rest for about 5-10 minutes before slicing.

This will be so tender and will slice in nice thin slices. You can put the pan juices over it after slicing or leave as it is. Make sure each portion has some of the sweet, crispy bacon with it...that's the best part to me!

Blueberry Cream Cheese Pound Cake!

2022-09-14T02:09:00.000-05:00

I love anything with blueberries and of course, my favorite ingredient, cream cheese, so this recipe was right up my alley!!! I used fresh blueberries, but you could use frozen also!!! This is the perfect breakfast or brunch cake or a great coffee cake!!! This is a super moist pound cake!!! It's great served plain or top it with a scoop of ice cream!!!

Here is what you will need:

8 oz. pkg. cream cheese, softened to room temperature

1//2 cup vegetable or canola oil

1 pkg. yellow cake mix

1 (3 oz.) pkg. instant vanilla pudding mix

2 cups fresh blueberries (could use frozen)

4 large eggs

3 tsp. vanilla

1/2 cup confectioner's sugar

Preheat oven to 325 degrees.

Spray a 9 inch Bundt pan with nonstick baking spray.

In a large mixing bowl, beat cream cheese and oil with an electric mixer until light and fluffy. Add in cake mix, instant pudding mix, eggs and vanilla. Beat on medium until well blended. Fold in the blueberries.

Pour into the prepared pan and place in preheated oven. Bake for 60 minutes or until a pick inserted in the middle comes out clean. remove from oven and cool in the pan for 20 minutes.

Cool completely and sprinkle confectioner's sugar over the top!!!

Slice and serve!!! It's yummy!!!

Layered Black Bean Taco Dip!

2022-09-03T16:48:00.000-05:00

This is a really easy "Layered Black Bean Taco Dip" that's great to serve during the big game or for your card party or even for the kid's sleepovers or parties. I like that this can be made the night before also and then brought out about 30 minutes before the party.

Here is what you will need:

1 (8 oz.) pkg. cream cheese, softened to room temperature

1 cup sour cream

1 pkg. taco seasoning mix

1 (15 oz.) can black beans, drained and rinsed

1 (10 oz.) Rotel tomatoes and green chilies, drained

2 cups shredded cheddar cheese or Monterrey Jack/cheddar blend

3-4 green onions, chopped

Beat the cream cheese and sour together with the taco seasoning mix until well blended. Spread into a shallow dish like a pie plate or a 9"x9" baking dish. Top with the black beans, Rotel, and then sprinkle the cheese evenly over the top. Sprinkle the green onions on last. You can also add sliced black olive and jalapeno slices if you like for additional flavor. I left those off because some don't like them at my house, but I think it's good with them.

Cover with plastic wrap and refrigerate for a couple of hours just so the flavors blend. I like to take this out about 30 minutes before serving so that it's a little softer and dips out easily.

Serve with tortilla chips, Frito scoops, or various crackers!

Bacon Ranch Pull Apart Bread!

2022-08-10T21:12:00.000-05:00

If you love bread and cheese like I do, this is going to be right up your alley. This takes a simple loaf of French bread and some cheese and a few other things and makes a loaf of yummilicious goodness! This is so good with pasta dishes...spaghetti, lasagna or with soups. It also makes a great casual party appetizer. Here is all you need for this:

1 loaf French bread (can use sourdough or Italian)
1/ 2 cup butter, melted
1/2 packet of dry Ranch dressing mix
8 oz. cheddar cheese, shredded
8 oz. mozzarella cheese, shredded
1/2 cup of real bacon bits or you can use bacon cooked crisp and crumbled

Place the bread on a sheet of foil and cut it in about 1 inch squares, but not all the way through. Just cut down about 3/4 of an inch. I just cut on the diagonal, because my bread already had the baker's cuts going one way like that. If your bread is smooth, you can just cut straight across horizontally and vertically.

Mix the dry ranch dressing mix with the melted butter. Pull the bread slightly apart and pour the butter mixture over and down into the cuts.

Sprinkle with the cheddar cheese and the mozzarella cheese and push some of it down into the cuts of the bread. Finish by sprinkling bacon evenly over the top. Cover loosely with foil and place in a 350 degree oven for 15 minutes. Uncover and increase the oven temperature to 425 and allow to bake for another 10 minutes or until the cheese just starts to brown.

You can garnish with some sliced green onions or chives or serve just as it is, piping hot from the oven. Just pull this off in big chunks. I will warn that it is addictive!

Veggie Lover Lasagna!

2022-08-08T02:56:00.000-05:00

If you have followed this site or read many of my posts and recipes for long, you know I am not a vegetarian. However, I do love vegetables and eat tons of them. I can't even think of a vegetable I don't like. Well, maybe brussel sprouts which I am not crazy about, but my sister showed me a way to cook them that made me actually like them.

I did try to give up eating meat once, for some reason that I cannot now imagine, and it was not pretty. By the end of a week, I was meaner than a junkyard dog. Everyone around me, who had to put up with me, begged me to just eat a pork chop! I was just not designed to be an herbivore. Bunny rabbits are cute, but it isn't me!

I do get requests for vegetarian dishes quite a bit, but I also get requests for low fat and sugar free ones and when I post them, no one pays much attention to them. I always wondered why there weren't more food blogs dedicated to vegetarian, vegan, fat free, sugar free, gluten free, light...now I know! Nobody reads them!

I do love this vegetable lasagna though and I promise you, you will not even miss the meat. I promise! I think Italian food can get away with not using meat easier than most, because of all of the flavor you put in it and of course, the cheese. This is a great recipe for summer when zucchini and yellow squash are so abundant.

Here is what you will need for this:

9 lasagna noodles, cooked according to package directions

3 Tbs. extra virgin olive oil

1 medium sweet onion, diced

1/2 cup green or red bell pepper, diced

1 Tbs. garlic, minced

2 cups zucchini, diced

2 cups yellow squash, diced

1 cup shredded carrot or cut in very small matchsticks

2 cups fresh mushrooms diced

1 (14.5 oz.) can diced tomatoes with Italian seasonings

1 (15 oz.) can tomato sauce

1 (6oz.) can tomato paste

1 cup water

1/2 tsp. salt

1/4 tsp. black pepper

1 Tbs. dried parsley

2 tsp. dried basil

1 tsp. oregano

1/2 tsp. garlic powder

2 tsp. sugar

32 oz. carton of ricotta cheese

2 eggs, slightly beaten

1 cup grated Parmesan cheese, divided

3 cups Mozzarella cheese, shredded and divided

In a large sauté pan, heat the olive oil and add the onion and green or red pepper. Saute until just soft. Add the zucchini, yellow squash, garlic and carrots. I like to cut the zucchini and yellow squash in thin circles and then diced. I don't think they work as well if left in big hunks or huge slices. This should all cook down somewhat into sort of a vegetable ragout. Add the mushrooms right at the end, because the will cook fast and does not need to be cooked too much. You want the veggies soft but still with a little bite to them, not mushy.

Once all of the veggie are just soft, but still have some body to them, add the tomatoes, tomato sauce and tomato paste. If the tomatoes are in big hunks, take your kitchen shears and cut them up some. I hate big hunks of tomato in my lasagna sauce. That's just me, if you like hunks, leave them in!

Add all of the seasonings, sugar and water to the sauce. Bring up just to a bubble and then lower heat to low, cover and simmer while you assemble the other ingredients.

Mix the ricotta with the beaten eggs until smooth. Add 3/4 of the Parmesan cheese, and 2 cups of the Mozzarella cheese and mix until well combined. This mixture should be fairly thick.

Spread a layer of the sauce in a deep 9"x13" baking dish that has been sprayed with nonstick spray.

Lay three of the lasagna noodles on top of the sauce. Dollop the cheese mixture over the noodles.

Continue to repeat the layers.

Finish with the sauce and the other 1/4 cup of Parmesan cheese.

Finish the top with the last cup of Mozzarella and bake uncovered for about 40 minutes.

It will be bubbly around the edges!

Banana Puddin' Cheesecake!

2022-07-28T18:36:00.000-05:00

Some of my best dessert creations come from combining a favorite of my husband's with one of my favorites! This is the case with this yummy "Banana Puddin' Cheesecake". I love cheesecake, but my husband is not all that crazy about it! However, he has never met a banana pudding he didn't like! As you know, I have several banana pudding recipes on my site already, so I was thinking about how I could combine the two and this was the result! I must say it did not disappoint!

This is a great recipe for summer, because it's cool and creamy and no-bake! In this record breaking heat, that is a good thing!

Here is what you will need:

1 (8 oz.) pkg cream cheese, softened to room temperature

1/2 cup confectioners sugar

1 tsp. vanilla flavoring

1 (3.4 oz. pkg.) instant cheesecake flavored pudding mix (could use vanilla pudding)

1 cup milk

2 cups frozen whipped topping, thawed (I used Cool Whip)

1 (9.0 oz) prepared graham cracker crust (this is the 2 extra serving one which works best for this)

2 large bananas sliced or 3 small

1/2 (11 oz.) box of vanilla wafers

whipped topping for garnish

In a large mixing bowl, beat the softened cream cheese with the confectioners sugar until it's light and fluffy. Add the teaspoon of vanilla, the instant pudding mix and 1 cup milk. Beat until the mixture is well incorporated and starts to thicken. When it's thick, fold in the 2 cups whipped topping. This mixture should be thick. If it's not, refrigerate for about 30 minutes before proceeding.

Pour half of the cheesecake mixture into the graham cracker crust!

Top the cheesecake layer with the banana slices. I used two large bananas, but if your bananas are smaller, use three.

Cover the banana layer with about half of the vanilla wafers.

Pour the rest of the cheesecake filling over the top and smooth it out. Refrigerate for 5-6 hours or if you are in a hurry, freeze for 1 hour.

Right before serving, crush the rest of the vanilla wafers and sprinkle over the top. I also piped whipped topping around the edges and then put a dollop on top of each slice. You could also put a slice of banana on top of each slice!

This is delicious and it was gone in no time at our house!

Enjoy!!!

Berrylicious Banana Cheesecake Trifle!

2022-07-04T03:03:00.003-05:00

A trifle is the perfect dessert for summer and for serving company, because they are usually cool and creamy and will serve a crowd! This trifle is all of those things and it's just full of wonderful flavors! It's got fresh berries, bananas, pound cake (or angel food cake) and a delicious cheesecake filling then topped with whipped cream!!! Could it get any better than that!

Actually, it could, because there is also virtually no baking involved, if you buy your pound cake or angel food cake! This is also a hit with all ages!!!

Here is what you will need:

1 prebaked pound cake (or you can use an angel food cake if you want something lighter)

1 (8 oz. pkg.) cream cheese, softened to room temperature

1 (3.4 oz.) instant cheesecake pudding mix

1 1/2 cups cold milk

1 (14 oz.) can sweetened condensed milk

1 (8 oz.) carton frozen whipped topping, thawed and divided

1 tsp. vanilla flavoring

1 (21 oz.) can blueberry pie filling

1 (21 oz.) strawberry pie filling

2 bananas sliced

1 pint strawberries, sliced

1 pint blueberries

First, you will need to make the cheesecake filling. Place the softened cream cheese in a large mixing bowl and beat with an electric mixer until light fluffy. Add the instant pudding mix and the 1 1/2 cups cold milk and beat until smooth. Add the can of sweetened condensed milk and beat with the mixer. The mixture will be starting to thicken. Add the tsp. of vanilla flavoring and fold in 1 cup of the whipped topping. When it's all combined well, set in the fridge to thicken while you get the other ingredients prepared.

You will need a large trifle dish for this or even a smaller punch bowl will work. Cut the pound cake in about 1 inch cubes. If you want a lighter dessert, you can use an angel food cake. You can purchase either in the your deli section of your supermarket or I used the frozen Sarah Lee pound cake after I thawed it.

Place half of the cake cubes in the bottom of the dish. Pour the blueberry pie filling over the first cake layer. Sprinkle with a layer of fresh blueberries, saving half of them for the top!

Place the banana slices over the blueberries, then spread half of the cream cheese filling over banana layer! Continue with the layers, by layering the rest of the cake cubes, the can of strawberry filling, top with half of the strawberry slices and then the rest of the cheesecake filling!

Spread the rest of the whipped topping evenly over the top and then arrange the rest of the blueberries and strawberries over the top!

You can arrange the berries randomly or in a pattern like this! This is best if you refrigerate it for a few hours before serving so it has time to set up and the flavors to blend.

This is a great recipe for cookouts or holiday gatherings! When I served it, it was a hit with everyone! Enjoy!

Grilled Honey Lime Chicken Tenders!

2022-06-11T00:22:00.000-05:00

You won't believe how easy and delicious these "Grilled Honey Lime Chicken Tenders" are! They are very similar to the Grilled Chicken Tenders on Cracker Barrel's menu, but I think these are even better! This is one the whole family will love also! These aren't actually 'grilled' as on the grill, but results give you sort of grilled effect.

Here is what you will need:

12 chicken tenderloins or 4 boneless, skinless chicken breasts cut in 3 strips each

1 cup prepared Italian dressing (I used Olive Garden, use whatever you have on hand)

1/4 cup honey

juice of one lime

1 Tbs. minced garlic

seasoned salt

black pepper

If you are using the chicken breasts instead of the chicken tenderloins, cut each breast lengthwise in three even strips. If they are really thick in the center, you might want to place between plastic wrap and flatten them out a little with a meat mallet. This will make them more even like the tenderloins are.

In a bowl, combine the Italian dressing, honey, lime juice and garlic. Place the chicken in a gallon size Ziploc bag and pour the marinade over all. Seal the bag and place in the fridge for at least 1 hour...2 is even better. I don't like to leave it longer than 2 hours or the acid in the lime can start to change the texture of the chicken too much.

In a large skillet over medium high heat, pour the chicken and all of the marinade in the pan. After they are in the pan, sprinkle each tenderloin with a little seasoned salt and black pepper. Make sure your pan is big enough so you don't crowd them too tight. This seems like a lot of liquid, but be patient it will reduce down. Cook these on medium heat, uncovered. Turn them every 7-10 minutes.

This is after about 20 minutes. See how the liquid is reducing and they are starting to get some good color on them!

This is after about 35 minutes. They need about another 10 minutes for a total of around 45 minutes. When all of the liquid has caramelized turn each one over really good in the glaze to coat and remove to a serving platter.

This is how they will look! They are so full of flavor and delicious!

Serve them up and wait for the compliments!

Walking Taco Casserole!

2022-06-07T17:36:00.001-05:00

If you are not familiar with the 'Walking Taco" concept, it's an ingenious idea of taking a small bag of corn chips or Doritos and opening it up and putting seasoned taco meat over the chips along with your favorite taco topping...lettuce, taco sauce, tomatoes, onions, cheese on top. You can then walk around eating this right out of the bag with a fork!

This skips the whole eating out of the bag idea and turns the same thing into a casserole. I actually prefer the casserole myself if you are serving this at home. The true "Walking Taco" in the bag is great for selling at concession stands at ballgames and things like that.

This casserole is a great idea for teen or preteen gatherings! It will disappear fast!

Here is what you will need:

1 1/2 lbs.- 2 lbs. ground beef

1 (1 oz.) pkg taco seasoning

3/4 cup water

1 (15.5) oz. pkg Fritos

3 cups shredded Mexican blend cheese

taco toppings of your choice...taco sauce, diced onions, olives, diced tomatoes, sour cream, guacamole

Preheat oven to 350 degrees. Spray a 9"x13" baking dish with nonstick spray. Spread half of the Fritos in the bottom of the dish.

In a skillet brown the ground beef, add the taco seasoning and water and mix until blended. Place 1/2 of the seasoned ground beef over the corn chips and top with half of the shredded cheese.

Repeat the layers, Fritos, taco meat and ending with the rest of the cheese. Place in a 350 degree oven and bake for 15 to 20 minutes or until the cheese is melted. To serve set out taco toppings of your choice and let everyone garnish their own serving!

It's delicious!

Frozen Strawberry Lemonade Pie!

2022-05-21T23:21:00.000-05:00

It is hot and dry here in Kentucky and the thoughts of being in a hot kitchen over a hot stove are not good right now. This pie doesn't require any heat and it is cold and refreshing to eat, so it's just perfect for this time of year.

I love strawberry lemonade to drink so the idea of putting it in a pie worked for me. This recipe makes two pies, so you can share with a loved one or neighbor also. The ingredients are pretty simple:

Ingredients:

2 graham crack

er crusts

1 can sweetened condensed milk

16 oz frozen whipped topping

1 12 oz. can frozen lemonade

2 cups sliced strawberries

1 cup confectioner's sugar

1/2 cup chopped walnuts or pecans (optional)

1 cup sweetened flaked coconut (optional)

With an electric mixer whip the condensed milk and the frozen lemonade together until it's thick. Do not thaw the lemonade beforehand. Blend in the whipped cream. Only thaw it enough so that you can blend it in. Keep it as frozen as possible. I added a couple drops of red food coloring at this point. Go easy on it though or your pie will resemble Pepto Bismol...not a good look for pie!

Mix in the confectioner's sugar and then the strawberries.

Fold in the nuts and coconut. These are optional, if you don't like either one, leave it out and the pie is still really good. They do add something to it if you like them though.

Pour into two graham cracker crusts, cover and place in a the freezer at least 6 hours or overnight. Remove 30 minutes before serving.

Frozen Strawberry Lemonade Pie! Garnish with more whipped cream and sprig of KY mint!

Peach Fried Pies!

2022-05-19T00:38:00.000-05:00

This recipe for fried pies is one from another of my aunts, Aunt Lassie. For those who are new to "Sweet Tea and Cornbread", my mother has five sisters and they are all really good southern cooks, so I not only get recipes from them, they actually cook them up for me to photograph sometimes also, which is great!

Aunt Lassie is next to the oldest of my mother's sisters and she is quite a character. I am not allowed to tell you how much of a character, because Mama won't let me, but let's just say she was always the life of the party and still tries to be. She would be the first to say so! She never meets a stranger, that is for sure and no matter what the adversity of life, has not let it get her down!

The first thing I always think about concerning Aunt Lassie's cooking is how fast she always was in the kitchen. She used to be like a five foot tall tornado when she got started cooking. I remember us going to visit her one time, sort of unannounced. She and her husband were remodeling an old Victorian era house and collecting antiques for it and we went to see it one afternoon.

We had no plans to stay for dinner, but she insisted. She said I have a good roast thawed out and I will fix that. It was already like three or four o'clock or so, and I was thinking, there is no way we are eating before seven or eight o'clock. So, we went to the kitchen to start dinner and she got out this pressure cooker and seasoned up that roast and threw it in there and got out some vegetables, peeled potatoes and started some tea. She was moving around in that kitchen like a whirlwind. Within, what must have been less than an hour and a half, we sat down to a full dinner and it was delicious. When we left, I told Mama I had never seen anybody cook that fast in my life. She just laughed and said Aunt Lassie had always been fast like that and that cooking in restaurants and such made you get much faster out of necessity.

Aunt Lassie also loves kitchen gadgets. That must be where I get it from. When we sat down to write up this recipe, she told me she had a food processor before anyone in this area even knew what one was...lol. The even funnier thing is, she is still using it. I think she said she saw it at a Montgomery Ward store in either Houston or Dallas, TX. years ago and she said, I have to have one of those and she bought it and brought it home. She says it's one of the best kitchen appliances they ever invented.

I have posted my mother's fried pies on the site already, but since we used fresh apples for those and not dried fruit, I wanted to also post one with dried fruit. This recipe is just a bit different overall. Here is what you will need:

3 (6oz.) pkgs. dried peaches (could use dried apricots also)

1 1/4 cups sugar

4 Tbs. butter

1 tsp. vanilla

1 tsp. cinnamon

1 1/2 cups self rising flour

1/3 cup shortening

1/3 cup milk

shortening or oil for frying

Place the dried fruit in a saucepan with just enough water to cover it. Add the sugar, butter, vanilla and cinnamon. Simmer, uncovered for about 40 minutes. Once cooked down allow it to cool and then it's best to refrigerate and get it good and cold. Once cold, Aunt Lassie said she puts the mixture in her food processor and pulses it just a second. Now you know why I told you the food processor story. Don't over do it with the food processor though, or you will have peach sauce. You can also just mash the peaches up with a potato masher while they are warm and before you refrigerate them.

To make your pastry, cut the shortening into the flour, like you would for biscuit dough. Gradually add the milk to make a soft dough. It might take a bit more or less milk than the 1/3 cup, just add it a little at a time until the right consistency. Now, you can roll and cut the pie circles from here or you can refrigerate this dough and get it good and cold and then roll. It is easier to work with cold.

If you will just cut the dough in equal portions like this and then roll each portion, you will get pies that are all about the same.

Rolls each portion on a floured surface and then use a saucer or something similar in size to cut out a perfectly round circle. Place about 1/3 cup filling in the center of each one and fold over. Using the tines of a fork press to seal all the way around. Make sure they are sealed well.

In a large skillet heat some shortening or oil, place two to three pies in the hot oil and cook just until well browned on each side. Aunt Lassie says she pricks the pies with a fork as they cook to allow some of the steam to escape.

Serve plain or with a sprinkle of powdered sugar! They are yummy!