Cooking with K | Southern Kitchen Happenings

Oven Baked BBQ Chicken + the secret to getting the grill taste cooking it in the oven!

2013-05-16T07:33:00.000-05:00

I have been posting a lot of desserts lately, so I thought it was time for a main dish recipe. This Oven Baked BBQ Chicken recipe is one that I adapted from the Oven Fried Chicken recipe on the blog, except this time I didn't coat the chicken with flour.

The luxury of baking barbecue chicken in the oven is preparing your side dishes while it is baking, and putting dinner on the table in no time. There is nothing better than multi tasking when preparing a meal.

My cast iron skillets are my all time favorite cooking pans. Actually, I have several sizes, and there is not a day that goes by that I am not using one of them for something.

The secret to getting the grill taste by cooking it in the oven is to bake the chicken in the cast iron skillet until it is almost done, then crank up the oven, and add the barbecue sauce to finish cooking it. This way the sauce thickens and gets that wonderful rich coating that taste just like if you had grilled it.

Oven Baked BBQ Chicken

Ingredients:
10 chicken pieces, washed and patted dry (breast, legs, or thighs) I used legs and thighs
1 teaspoon salt
1 teaspoon coarse ground pepper
1 tablespoon Grill Mate Montreal Steak Seasoning
2 cups Sweet Baby Ray Barbecue Sauce

Directions:
Preheat oven to 375 degrees F. Spray two 12-inch large cast iron skillet with non stick cooking spray; set aside.

Season chicken with salt, pepper and Grill Mate.

Place 5 pieces each in the two cast iron skillets for 45 minutes.

Remove from the oven and generously spoon barbecue sauce over each piece of chicken.

Turn the oven up to 425 degrees F. and return the chicken to the oven and bake for additional 15 minutes or until chicken is done and barbecue sauce has thicken and slightly browned.

Note: This recipe can be halved. You will need to adjust the seasonings accordingly.

You may see this recipe on Linky Parties here!

Coconut Lime Chess Pie + a tip on how to keep the crust flakey when baking custard pies! {Chess Pies are the Ultimate Southern Pantry Pie}

2013-05-09T08:15:00.000-05:00

The coconut and lime in this Coconut Lime Chess Pie adds a crunchy and tangy twist to the Classic Southern Chess Pie.

Chess pies have been around for ages. Originally the recipe called for cornmeal, which sets the pie apart from other custard pies, and a small amount of vinegar was added to cut down on the sweetness of the pie. That is why I added lime juice to this recipe. My husband is a big fan of custard pies, but they tend to be too rich and sweet for him, so I usually cut down on the sugar.

The crust in custard pies tend to be soft and soggy at times after they are baked. Here is a tip ~ Bake your crust for fifteen minutes before pouring the filling in. This keeps the crust from absorbing a lot of the liquid from the pie filling, causing it to be tough and wet. Instead the crust will be tender and flakey!

You cannot get more basic when it comes to baking a pie than chess pies. Chess pies are made with four simple ingredients of eggs, sugar, butter and flour. In the early days of this recipe, farmers used what was on hand at the time, which may include cornmeal, vinegar or buttermilk. You might say this pie is the ultimate Southern Pantry Pie!

Coconut Lime Chess Pie

Ingredients:

1 9 inch unbaked pie crust
4 eggs
1/2 cup butter, melted and cool to room temperature
1 cup sugar
1 tablespoon flour (in this recipe I used cornstarch)
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons lime juice
1 1/2 cups shredded coconut

Directions:
Preheat oven 325 degrees F. Bake pie crust for 15 minutes. Remove from the oven; set aside. this will create a flakey crust on the bottom.

In a medium bowl stir together eggs, butter, flour, salt, vanilla, and lime juice until completely combined. Fold in coconut.

Pour in prepared pie crust. Bake 50-55 minutes or until pie jiggles slightly when removed from the oven.

Cool one hour on a wire rack before serving.

You may see this recipe on Linky Parties here!

Southern Pecan Pie {Granny's Recipe + her secret to making the perfect pecan pie!}

2013-05-01T22:31:00.001-05:00

There is nothing better in the South than a scrumptious piece of Pecan Pie. Some think the recipe came from the French who settled in New Orleans, and some think the recipe came from the Karo Corn Syrup executive's wife, who was promoting the product. Who knows who created it. All I know is that, it has been around for umpteen years. I remember my Mother making her recipe from off the Karo Corn Syrup bottle and you could count on at least one pie at all the holidays and family gatherings. It was one of my Father's favorite.

There are so many recipes out there for this favorite pie around the south from using brown sugar, dark karo, and using whole pecans, toasted pecans, and chopped pecans. In fact, when I married my husband, his Mother made her pecan pies with whole pecans and my Mother always chopped hers. For years I would make mine with whole one time and chopped the next. Until one day, I got the idea to use both, and we get the best of both Mothers.

Southern Pecan Pie is an easy and simple recipe that has few ingredients. Here comes her secret to the perfect pie --- Stir the ingredients by hand with a wire whisk. No need for an electric mixer. This only creates a lot of air in the filling, causing it to be thin and frothy. Stiring it by hand creates a thick and creamy texture which makes for a perfect pie!

Southern Pecan Pie

Ingredients:
1 (9 inch) unbaked pie crust

1 cup Karo (light or dark) Syrup

1 cup sugar

3 eggs

2 tablespoons butter, melted

1 teaspoon vanilla

1 tablespoon cornstarch (my addition)

1/2 cup whole pecans

1 cup whole pecans, chopped

Directions:
Preheat oven to 350 degrees F. In a medium bowl, stir together karo syrup, sugar, eggs, butter, vanilla, and cornstarch until smooth and creamy.

Add chopped pecans and immediately pour into the prepared pie crust. Arrange whole pecans around the edge in a single circle.

Bake in the oven for 45-50 minutes. Cover with foil to avoid over browning of the crust, and bake for another 10-15 minutes or until the filling is slightly jiggly.

Cool completely before serving.

You may see this recipe on Linky Parties here!

Smothered Chicken {A Southern Classic! Cooked in a crockpot...there is more to cooking in a crockpot than just beans!}

2013-05-01T15:17:00.000-05:00

Crockpot recipes make me happy happy happy! You can almost cook anything in a crockpot these days. The wonderful recipes our Grandmothers used to work on half of the day can be cooked in a sleeper pot. (That's what I call a crockpot!)

More times than not, I use my crockpot at night while I am sleeping. The aroma hovers over my bed in the mornings calling me to the kitchen, and whala my meal is ready, so I turn it on warm.

Usually, Sundays are busy for us, and all of us are ready to eat as soon as we walk in the door from church. I just turn the crockpot to warm when I get up, and all I have to do, is set the plates and silverware out, and we are good to go.

I found this recipe for Crockpot Smothered Chicken on Pinterest. I quickly pinned it and immediately added the ingredients to my grocery list. I added a few chicken wings that I had in the freezer to the crockpot, in addition to the chicken breast. I find that chicken breast can be a little bland even with all the seasoning, so I add chicken wings or thighs to add some flavor. The added carrots, leeks, and mushroom makes this a complete meal in one pot.

The recipe was absolutely delicious. You can serve it over mashed potatoes, buttered noodles, or rice. As you can see, this time I served it with the buttered noodles, and fresh asparagus. You will find step by step instructions for the recipe here

Crockpot Smothered Chicken
Recipe adapted from: Delightful Country Cookin

Ingredients:
2 leeks thinly sliced and washed in a bowl of water
3-4 whole carrots, peeled and sliced 1/2 inches
4 celery stalks, sliced 1/2 inches
6 medium size chicken breast
1 teaspoon tarragon flakes
4 springs fresh thyme
1/2 teaspoon black pepper
8 oz. fresh sliced mushrooms
10 3/4 oz. canned cream of chicken soup
1 teaspoon basil paste
1 oz. onion soup mix
2 tablespoon cornstarch
1/3 cup dry wine (or water)

Directions:
Place leeks, carrots, and celery in a large slow cooker. Arrange chicken breast over the top. Sprinkle with seasons.

Top with mushrooms. In a separate bowl, combine soup, basil paste, and soup mix; pour over chicken.

Cover and cook on high setting for 4 hours (5 hours if using frozen chicken breast).

In a separate bowl, combine cornstarch and wine. Pour over chicken an stir well.

Continue cooking on high setting, uncovered, for an additional 10 minutes, or until sauce has thickened.

Serve over rice, mashed potatoes, or buttered noodles.

Note: The time to allow cooking may vary according to each slow cooker. Mine took 6 hours.

You may see this recipe on Linky Parties here!

Stuffed Portobellos {Another Great Recipe for a Brunch Idea}

2013-04-22T19:17:00.001-05:00

I am a huge fan of portabella mushrooms, and when I saw these, Stuffed Portobellos on Pinterest, I thought they would be great to serve at a brunch.

These stuffed mushrooms are simple with few ingredients, and can be prepared and served in minutes, which is perfect for a brunch.

I didn't wait to serve these for a brunch. We enjoyed them for breakfast with some biscuits and sausage gravy! My husband ate his with gravy over them and sopped all of it up with the biscuits. He said this is how you eat them in the country. "Giggles"

Stuffed Portobellos
Recipe source: What's Cooking, Mexico?

Instructions:
2 portabella mushrooms, cleaned and stemmed
2 large eggs
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon course ground pepper
2 green onions, sliced

Directions:
Preheat oven 300 degrees F.

Lightly drizzle olive oil over mushrooms.

Place them on a greased baking sheet.

Crack open eggs in the center of each mushroom.

Bake for 10-12 minutes or until eggs are cooked to desired taste.

Garnish with sliced onions.

This recipe maybe seen on linky parties here!

Spring Brunch Baked Hash Browns

2013-04-22T13:35:00.002-05:00

I love to make big breakfasts for family and friends whenever I can, but it is not always easy to serve everything hot, especially when I want to serve hash browns.

My husband just loves hash browns, actually he just loves potatoes cooked any way you can, so I try to make hash browns as often as I can.

When we were first married, hash browns were one of the first things he wanted me to make him for breakfast. The only thing is, I had never made them before, and he led me through the process his Mother used.

When my husband grew up, his Mother would make them out of leftover baked potatoes. They actually bake more potatoes than they would eat, and then save the leftovers for breakfast the next morning. He taught me to grate the potato, add oil to a hot cast iron skillet, and cook it until it was nice and crispy, flipped it over, and cook the other side. As you can see, it takes a little time to cook them.

Sometime back on a Saturday morning, I was making breakfast for my husband, and I made these Spring Brunch Baked Hash Browns with the intent to see if they would work for the next time all our family was together for brunch. I used leftover baked potatoes that we had the night before. I grated them, added salt and pepper, and topped them with some grated gruyere and cheddar cheese. They were absolutely delicious, not to mention so easy to make.

The next time you need an easy delicious recipe for a brunch menu think about making these Spring Brunch Baked Hash Browns!

Spring Brunch Baked Hash Browns

Ingredients:
5-6 potatoes, baked and grated
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 cup butter, melted
1/2 cup gruyere cheese, grated (or swiss cheese)
1/2 cup cheddar cheese, grated
1/2 teaspoon paprika

Directions:
Preheat oven 400 degrees. In a small bowl, toss together grated baked potatoes, salt and pepper; set aside.

In a small bowl, mix together gruyere cheese and cheddar cheese; set aside.

Using a brush, coat bottom and sides of a muffin tin. Fill each muffin well with grated potatoes. Bake for 20-25 minutes or until golden brown. Remove from the oven.

Sprinkle cheese mixture on top of the cooked hash browns. Return to the oven and bake until the cheese is melted and bubbly.

Sprinkle with paprika. Remove from the muffin tin and serve hot.

This recipe maybe linked to parties here!

Note: This recipe can be doubled for a lager quantity. Also, you can adjust the seasoning to your taste.

A Southern Classic! Easy Baked Country Ham {Basted with a Classic Coke)

2013-03-28T11:02:00.000-05:00

Easter is such a beautiful time of the year. Here in East Texas, it has been uncommonly cold the last week or so, and you would never know that spring is here, except for the beautiful blooms.

Another thing Easter brings, is the time of the year we have Easy Baked Country Ham.

Our Easter mornings are so busy with getting to church, taking pictures, and not to mention, getting a delicious meal on the table. You can make your Easter meal easy with a baked spiral ham that is basted with Classic Coke.

Spiral hams cook faster and are pre-sliced, so there is little carving at the table. The wonderful pan juices in the bottom of the pan help to keep the ham moist and juicy when served at the table.

Baked Country Ham

Ingredients:
6-7 lb. spiral bone in ham
2 cups classic coke (or diet coke)
1/2 cup brown sugar

Directions:
Preheat oven to temperature on the package of ham. In a large roasting pan, place ham in the center of the pan so when basting the ham juices run off the ham and into the pan. Pour coke over entire ham slowly.

Bake according to the package directions on the ham. Halfway through the baking, baste ham every 30 minutes until done.

At the end of baking, Sprinkle the brown sugar around the top and sides of the ham. Place back in the oven on the lowest rack and turn the broiler on and broil for 10-15 minutes or until brown and crispy.

Easter Chocolate Dipped Oreos

2013-03-21T21:15:00.001-05:00

This year for Easter, I was determined to make some Chocolate Dipped Oreos. We had these treats for Christmas this year, and they were the bomb. So much so, I had to hide a few just to give out some in my Christmas Gift Boxes.

This recipe has been circling around Pinterest for awhile now. I would see them a lot, and then they would go out of site, but around the holidays, they come back around.

They truly are amazing, not to mention C-R-A-Z-Y easy to make.. You think---how can you make Oreos which are already amazing, even better. Just dip them in chocolate and you will see!

Chocolate Dipped Oreos

Ingredients:
1 24 oz. package chocolate almond bark or candy melts
1 15.5 oz. package Double Stuffed Oreo Cookies
Easter sprinkles

Directions:

Line a counter top with waxed paper; leave for later. Pour sprinkles in a small dish; set aside.

In a large microwave safe bowl, melt chocolate at 30 second intervals, stir between interval, until chocolate is melted and creamy smooth for dipping.

Dip each oreo cookie in the melted chocolate using a fork to hold the cookie. Tap a couple of times on the edge of the bowl to release excess chocolate. Lay dipped cookie on the prepared waxed paper. Immediately sprinkle with sprinkles. (After the chocolate hardens, the sprinkles will not stick.)

Let sprinkled dipped cookies set to harden. Wait 1-2 hours before moving them to a container to store.

Recipe Yields: 24 Chocolate Dipped Cookies

Homemade Coconut Cream Pie + an easy method for cooking the filling! {Granny's Recipe}

2013-03-19T18:38:00.001-05:00

Easter just screams Homemade Coconut Cream Pie, and I mean homemade from start to finish. This recipe comes from my Mother who was the Queen of pie making in our family.

She could whip out pies of every kind in little of no time. Her secret was to have plenty of pie crust made up, and in the freezer. When she was ready to make cream pies, all she had to do, was pull one or two out of the freezer and pop them in the oven. While they were baking, she would go ahead and start making the filling. She would use a certain pot every time, and stand at the stove just stirring away because you couldn't walk away while making pie filling.

Making homemade pie filling is intimidating to some people. They just don't know when it is ready. This is a little secret my Mother gave me, and it works every time. After the filling has cooked awhile, take the spoon that you are stirring with, scoop some filling up with it, and turn the spoon over, and run your finger down the backside of the spoon really fast (it will be hot), and if the filling leave a stripe, then it is ready to take off the stove. If the filling runs together, cook it some more and try the stripe again.

For some time now, I have used a different method of cooking my pie filling, in fact, it is the only way I make my cream pie fillings. Get ready----with the Microwave! I use the method my daughter, Jennifer makes her Signature Chocolate Cream Pie. You combine all the ingredients in a large microwavable dish (I use my large batter bowl from Pampered Chef). Cook on high for 2 minutes and take it out and stir. Place back in the microwave and cook 2 more minutes and stir, repeating at 2 minute intervals. It takes about 6 to 8 minutes to make the filling---how easy is that? Then I add my butter and flavorings and I am ready to pour in the cooled pie shell. The pie fillings always turn out perfectly smooth and creamy. Give it a try, and you are going to love the new way you can make cream pies from now on! This is the recipe I use to make the filling for my Punch Bowl Cake.

Homemade Coconut Pie

Ingredients: Pie

1 baked pie crust (9-inches) (see my notes)
5 tablespoons flour
2 1/2 cups milk (canned evaporated, whole, or half and half and you can mix them)
4 egg yokes, room temperature
1 teaspoon vanilla
2 tablespoons butter
1-1 1/2 cups sweetened coconut (additional 1/2 for sprinkling on top of whipped cream)

Ingredients: Sweetened Whipped Cream

2 cups cold heavy cream

1/2 cup confectioners' sugar

1 teaspoon vanilla extract (optional)

Directions: Pie
Mix egg yokes and milk with wire whisk until blended.

Mix dry ingredients and add to milk-egg mixture.

Cook in microwave on Full Power 6-8 minutes stirring well with the wire whisk at 2 minute intervals until thickened. Add butter, vanilla, and coconut stirring well.

Pour pie filling immediately in baked pie crust. Cool to room temperature and refrigerate 1 hour before topping with sweetened whipped cream and sprinkle coconut.

Directions: Sweetened Whipped Cream
Whip cream on medium-high speed using a hand-held or stand mixer until almost stiff. Add confectioners' sugar and vanilla and whip until stiff.

Note: Blind baked crust is a pie crust that has been gently pricked with a fork around the sides of the pie crust to keep it from shrinking. You can also place a sheet of waxed paper in the pie crust and pour pinto bean in it and bake them right in there to keep the pie crust from shrinking.

Southern Style Coleslaw + How to make the dressing to go on it! {Granny's Recipe}

2013-03-06T18:52:00.001-06:00

This recipe brings back memories of my Mother shredding her cabbage and carrots in one of those Stainless Steel Saladmaster Food Processors that was popular in the 60's and 70's. It would take no time, and she would have her Southern Style Coleslaw made and on the table for our meal. I use my food processor to shred my cabbage and carrots now. I think there is a big difference in the taste of the shredded carrots you buy in the store.

There are so many recipes and combination to ingredients for coleslaw that you can just about put anything in it, but not at my house. We only like the traditional cabbage, carrots and sweet and tangy dressing in ours.

The dressing is a little tricky. Start with a cup of mayonnaise and add the other ingredients, tasting as you go. This time I nailed it the first try. It was perfect.

I just love it when I get ready to make coleslaw, and I have a jar of mayonnaise in the refrigerator that has about a cup left in it. You know what I am fixing to say, don't you? I just add the sugar, vinegar and shake it up right there in the mayonnaise jar until it is smooth and creamy, then take a taste and add the salt and pepper. Now you have succeeded in making the perfect Coleslaw Dressing!

Southern Style Coleslaw

Ingredients:
1 large head cabbage, shredded
2-3 medium carrots, shredded
1 cup mayonnaise (or miracle whip)
1/4-1/2 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
In a large glass bowl, toss together cabbage and carrots; set asisde.

In a glass mason jar, add mayonnaise, sugar, and vinegar. Place the lid on the jar and shake until dressing is smooth and creamy. Taste to see how much salt and pepper to add.

Pour over cabbage mixture and fold altogether until all the cabbage and carrots are completely coated.

Serve immediately or refrigerate until ready to serve.

Note: Depending on how big your head of cabbage and how big your carrots are will depend on how many times you have to make the dressing. We do not like our coleslaw dry, so mix up one recipe and pour it on and fold all together, and then see if you need to add more.

Homemade Tartar Sauce Is Sure To Compliment Southern Fried Catfish {Granny's Recipe}

2013-02-26T16:22:00.000-06:00

There is nothing better with Southern Fried Catfish than Homemade Tartar Sauce, Southern Style Coleslaw, and Homemade Green Tomato Relish.

There is a restaurant close to us that serves the best catfish, but what they serve before you ever get the catfish is a favorite. They bring out these little bowls of sliced onions, green tomato relish, and coleslaw with baskets of hush puppies. We sit there and eat until they bring the fish out. By then I am stuffed.

This recipe comes from my Mother. She made Homemade Tartar Sauce not just for when we were eating catfish, but also for the times she made her Salmon Crochets. The recipe is easy with few ingredients, and one that you cannot go wrong with. It is more about the ratio of the onions and pickle relish. We like ours on the oniony side rather than on the pickley side. Mixing it up is the same. One thing I do today that my Mother didn't do is to pat dry the onions after they have been chopped. This helps the tartar sauce from being too soupy. I also drain the pickle relish for the same reason.

Again Mother used Miracle Whip, and we use Mayonnaise now, but you can use what you prefer and it will be great. I have had it both ways, and I like both of them. Just remember the ratio of the onions to the pickle relish is up to you.

Homemade Tartar Sauce

Ingredients:
3 medium unions, finely chopped and patted dry
1/2-3/4 pickle relish (amount depends on how big the onions are, so start out with 1/2 cup)
3/4-1 cup Mayonnaise (amount depends on how big the onions are, so start out with 3/4 cup)

Directions:
In a medium bowl, mix all the above ingredients together until well mixed. Refrigerate until time to serve.

Note: You can adjust the amount of the onions and pickle relish after mixing if you more flavor from either

Shared this recipe here

Southern Candied Sweet Potatoes {There is more to sweet potatoes than just #pies and #casseroles}

2013-02-21T17:34:00.001-06:00

The season for sweet potatoes are ending here in East Texas and farmers are getting ready to plant for the next season. I had several small sweet potatoes left in my bin, and decided to make my husband some Southern Candied Sweet Potatoes to go with a pot of Purple Hull Peas, Skillet Fried Okra, and a pan of Cornbread. You know here in the south we are known for eating a meal consisting only with vegetables. These candied sweet potatoes are buttery sweet--almost close to being the dessert to the meal instead of a vegetable.

A sweet lady at the office where I use to work gave me a secret to making the best Candied Sweet Potatoes. Sweet Potatoes have a lot of water in them so rather than boil them in water and then candy them, she said to cut them up in large pieces, (I cut mine in large steaks) add a stick of butter, and a cup of brown sugar, then cover and simmer them on medium low heat for an hour. As they simmer, the water releases from the sweet potatoes and makes this wonderful caramelization together with the brown sugar and butter.

Southern Candied Sweet Potatoes

Ingredients:
6-8 small sweet potatoes, sliced into steaks

1/2 cup butter (1 stick)

1 cup brown sugar

1 teaspoon vanilla (optional)

Directions:
In a large skillet on medium high heat, melt butter. Add brown sugar and vanilla, and stir until blended. Add sweet potatoes.

Turn heat down to medium low, cover and simmer 1 hour or until sweet potatoes are candied with a thick syrup. Stirring often to coat the sweet potatoes with the juices of the sweet potatoes, butter and sugar. S

Note: For a lighter version, you can substitute the butter for 1/2 cup apple juice and the brown sugar to1/2 cup Truvia Baking blend with 1 teaspoon of molasses.

Shared this recipe here!

Southern Fried Catfish (An Icon of Southern Cooking}

2013-02-20T12:54:00.001-06:00

To my delight, my oldest grandson, Elijah called me last week, and asked me if he could bring me some catfish over to the house, and we have a fish fry. The answer is always yes when it comes to my grandchildren asking me to make them something, and this time was no different.

There are two rules in my house when frying catfish, one is the oil is hot enough to light a match when tossed in the oil, and two, NEVER stir the catfish while frying. This cools down the oil and causes the fish to hold the oil, and be greasing. As for the breading, we use simple ingredients--a cornmeal mix and plenty of salt.

The basic truth here in Texas is Southern Fried Catfish is an icon of Southern cooking. There maybe some discrepancies on how to fry and bread catfish, but there are no discrepancies on it being a Southern classic.

Southern Fired Catfish

Ingredients:
5 lbs. catfish filets, washed and patted dry
2 tablespoons salt
2-3 cups yellow self-rising cornmeal mix
peanut or canola oil for frying

Directions:
Lay catfish out on a sheet pan and generously salt on each side; set aside. In a bowl pour cornmeal mixture in and place a few of the salted catfish and coat well. Lay them on a clean sheet pan. Finish coating all the catfish.

In a large deep sided cast iron skillet or a heavy duty pot, pour enough oil to come three force the way up the skillet. Heat oil hot enough to light a match when tossed in. Remove the match and dip enough breaded catfish to fry without crowding in the skillet. Turn after a minute or two, or lightly brown. Continue fry until all the catfish is fried. NEVER stir the oil while frying. Always just turn the catfish and lift out when ready to remove from the the hot oil.

Note: The salt amount and cornmeal amount may vary as to the size of your filets. Feel free to adjust to your liking.

Shared this recipe here!

Chocolate Cherry Blossoms {Behind The Curtain Dessert Challenge}

2013-02-14T09:22:00.000-06:00

I am happy to participate in Behind The Curtain Dessert Challenge this month hosted by a blogger friend, Sheryl from Lady Behind The Curtain. This month's challenge is cherries and chocolate, so today I am bringing Chocolate Cherry Blossoms.

These cookies are easy and quick to make into a holiday treat. Valentine's is today and what better time to make them. All you need is 4 ingredients, a bought cookie mix, butter, cocoa, and an egg. The cookie mix has a perfect texture, and I went with the Cherry Cordials to push down in the center.

You may want to use Cordial Kisses if you prefer, but there is just something nostalgic about the cordial cherries I couldn't pass up. I have fond memories as a child getting them for a Christmas gift.

Chocolate Cherry Blossoms

Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker's sugar cookie mix

1 tablespoon Cocoa, sifted

1 stick butter, soften to room temperature

1 egg

2 tablespoons water (optional)

24 Cordial Cherries

1 cup Wilton Candy Melts, melted according to package directions) Use whatever color you prefer.

Directions:
Preheat oven 375 degrease F. Line a sheet pan with parchment paper and set aside.

In the bowl of an electric mixer using the paddle atachment, mix together cookie mix, cocoa, butter, and egg until all is incorporated. (If the dough doesn't soften up enough to all blend together, add a tablespoon of water.)

Using 2 tablespoon scoop, scoop dough onto prepared cookie sheet. Bake for 9 minutes. Remove from the oven and immediately place one cordial cherry in each cookie.

Allow to cool on parchment paper until they are cool enough to transfer to a rack and drizzle with melted chocolate.

This recipe is linked here!

Wow Your Valentine with this ~ Valentine's Day Breakfast For Two!

2013-02-13T19:31:00.001-06:00

Making your Valentine's a lovely breakfast doesn't have to be expensive or time consuming. Keep it simple and sweet!

One of my husband's favorite ways to eat an egg, is an egg in a hole. To put a little WOW in this somewhat boring way to eat an egg, I decided to make Valentine's Egg In A Hole. Arn't they cute?

French toast is another favorite of my husband's. So I thought why not make some Cute French Toast Hearts out of the little hearts from the egg in a hole---genius don't you think? I thought it was, although, I know there are others out there who have probably thought the same thing. Shh, he doesn't know that!

This breakfast in itself is gorgeous, but if you would like to put a little more WOW in this already gorgeous breakfast, serve some dipping chocolate in a small bowl and fresh fruit. We are having fresh pineapple, since that is my husband's favorite. I know there are a lot of his favorite in the post. I love Wowing my Valentine--how about you?

Valentine Egg In A Hole For Two and French Toast Hearts

Ingredients: Egg In A Hole
2 Slices of Bread (any bread will do)
2 egg
2 tablespoons butter
salt and pepper to taste

Ingredients: French Toast Hearts 2 eggs, slightly beaten
1/4 cup half and half
1 teaspoon sugar
1/4 teaspoon vanilla
2 tablespoon butter
strawberry syrup

Directions: Egg In A Hole

With a heart shaped cookie cutter, cut a hole in the center of the bread. Remove the center potion; set aside.

In a medium cast iron skillet on high heat, melt 1 tablespoons of butter. Place the cutout slice of bread in the skillet. Let toast a minute or two.

Crack one egg in the center of the bread. Salt and pepper. Cook until the white are slightly done and easy to turn with out breaking apart.

Turn the toast with the egg in the center and cook for 2 or 3 minutes or until cooked to your liking.

Repeat the same with the other slice of bread and egg. Serve warm.

Directions: French Toast Hearts In a medium, beat together with a wire whisk, eggs, half and half, sugar, and vanilla. In a medium cast iron skillet on medium high heat, 1 tablespoon butter.

Dip two slices heart shapped bread in the egg mixture. Place each one on the melted buter and cook until golden brown. Turn and cook the other side until golden brown. Set aside on a serving plate and repeat the process with the other two slices of heart shapped bread cutouts. Serve warm with strawberry syrup and whip cream.

This recipe is linked here!

Jennifer's Hot Artichoke Dip {Super Easy Dip for a Super Bowl Party!}

2013-02-08T22:40:00.001-06:00

I always request my daughter, Jennifer to bring her Hot Artichoke Dip to our Super Bowl party. I don't know if she knows this or not, but one of my favorite thing to do the day after our Super Bowl Party is to eat the leftover dip. It is always better the next day after all those artichokes hearts marry with the mayonnaise, sour cream, Parmesan cheese, and all that garlicky goodness.

The dip comes together rather quickly with only six ingredients. I combine all the ingredient together in my food processor and then spread it in a stoneware dish from Pampered Chef. To have leftovers we always have to double the recipe. Hope you will try this wonderful hot dip and enjoy it as much as I do :)

Hot Artichoke Dip

Recipe Adapted from: Pampered Chef

Ingredients:
2 jars (6.5 oz. each) marinated artichoke hearts, drained and coarsely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained (I squeeze my out in a paper towel with my hands)
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup (3 oz.) freshly grated Parmesan cheese
1-2 garlic, minced

Directions:
Preheat oven to 375 degrees F. Pour drained artichoke hearts in the bowl of a food processor with the metal blade inserted. Pulse 2 or 3 times to coarsely chop the artichokes.

Add the remaining ingredients and pulse 3 or 4 times until completely blended.

Spoon into the mini stoneware dish and spread evenly. Bake for 20-25 minutes or until bubbly.

Serve with fresh vegetable or pita chips.

Note: The dip can be refrigerated up to 3 days.

Homemade Ranch Dressing {Originally started out in the South being called Buttermilk Dressing}

2013-02-08T03:16:00.000-06:00

Homemade Ranch Dressing takes on a whole new taste that cannot be matched with the store bought kind. It is a simple everyday dressing Southerns use on their salads, and to dip their pizza and vegetables in. What makes it so versatile is that it can be a creamy tangy dressing or a thick and delicious dip.

The basic ingredients are fresh herbs, mayonnaise, sour cream, and the star, buttermilk. I don't think I ever make it the same. It all depends on the herbs I have on hand, and there are times that I just use dried herbs. You have to be a little careful as to how much dried herbs you use, because they tend to get stronger the longer they set. The main thing is to make it to your liking and you will turn out a creamy tangy dressing every time! The last few years, I have served this wonderful dressing at our Super Bowl parties with fresh vegetables.

Homemade Ranch Dressing

Ingredients:
1 cup mayonnaise
1/2 cup sour cream
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons fresh dill (or 1 tablespoon dried dill)
1 tablespoon dried parsley
1 teaspoon black pepper
1/2 teaspoon salt

Directions:
In a medium bowl, combine all the above ingredients, stir until creamy. If you are not going to eat immediately refrigerate until serving.

Note: In a pinch, I have also use the powdered Ranch Dressing Mix and left out the herbs and seasonings.

Southern Pecan Chewies {The Best Kept Secret In My Kitchen}

2013-02-05T07:50:00.002-06:00

When I was getting ready to plan our menu for the Super Bowl Party, I knew I wanted to make some brownies that I had seen over on Pinterest, and thought, I really need to make another kind of cookie bar besides something with chocolate in it, since my husband is not a fan of chocolate, I know horas (giggles). Actually, he is the only one at our party that didn't like chocolate. Bless his heart, I just can't stand to not have something for him to enjoy too, so I remembered I use to make him Southern Pecan Chewies just for that reason.

These Southern Pecan Chewies are just that, soft, chewy, loaded with pecans, brown sugar, and butter. All the makings of a rich and moist cookie bar that should never be forgotten. These were a huge hit at our Super Bowl Party, and are going to be a tradition at more gatherings!

Southern Pecan Chewies

Ingredients:
1 1/2 sticks butter
1 box brown sugar (I used 3 cups packed)
3 eggs
1 1/2 teaspoon vanilla
3 cups self-rising flour (or 3 cups all purpose flour and 1 1/2 teaspoons baking powder, and 1 teaspoon salt)
3 cups pecans, chopped

Directions:
Preheat oven to 350 degrees F. With a non-stick cooking spray, spray a 9 x 13 dish; set aside. (Sometimes I put them in a larger dish 11 x 17 to get more servings)

In a bowl of an electric mixer add the flour (and baking powder and salt); set aside.

In a large microwave safe bowl, add butter. Microwave until butter is completely melted.

Add brown sugar and stir using a wire whisk and stir until completely blended; cool slightly. Add vanilla and eggs one at a time, stirring until well blended.

Pour mixture in the mixer with the flour mixture. Using the paddle attachment, mix until all the flour is combined. Add pecans and mix until all are combined.

Spread the mixture evenly in the prepared dish (It will be thick). Bake until golden brown for 25 minutes. Cool before cutting into bars

A Few of Your Favorite Pies for National Pie Day!

2013-01-23T17:13:00.003-06:00

Today is National Pie Day, and I thought I would share with you some of the most viewed here on Cooking with K along with some of my personal favorites.

This Coffee Pie is always a big hit every time my daughter takes it to a gathering. It has few ingredients and easy to prepare.

If you want a delicious chocolate pie that is not cooked on the stove and ready to pour in the prepared pie shell in minutes, then you will want to try Jennifer's Signature Chocolate Cream Pie.

Lemon Ice Box Pie always satisfies the urge for the taste of something tart and sweet. That is the way I fill about Daddy's Lemon Icebox Pie. It give that wonderful tart bite with every spoonful and one of my personal favorites.

If you are a fan of the Classic German Chocolate Cake then you are going to be a fan of this delicious German Chocolate Pie. It has all the richness and chocolate goodness as the cake. A family favorite for sure!

Who doesn't like a delicious Strawberry Pie? Who doesn't like a Easy Strawberry Pie? One that is made with few ingredients and ready in no time. All of the above is what I say about this incredibly easy and delicious pie. It doesn't get any easier with this recipe, and not to mention how delicious it is.

It has been fun posting these wonderful pie recipes. I hope you will give them a try, and stop by, and let me know what you think. Enjoy!

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A Day Of Silence

2012-12-17T00:02:00.000-06:00

Decadent Peanut Butter Millionaire Fudge {No Peanut Butter in this fudge...just a little secret}

2012-12-11T20:15:00.003-06:00

Probably, the best kept secret about making my Peanut Butter Millionaire Fudge is what I use for the peanut butter flavor. Get ready---here it is! Reese's Peanut Butter Chips--Wha la! So simple and no measuring. Just open the bags and pour them in the bowl....Super easy!

To reach a "foolproof" fudge recipe, Mamie Eisenhower introduced the wonderful ingredient of marshmallow creme. This was the first time that a candy thermometer was not needed to make fudge. She transformed the skepticism of making fudge for so many. Today there is no reason to stand at your stove and check for a soft ball stage and wonder if you are going to have a terrific batch of fudge when you get through making it. So go ahead and get in the kitchen and make some fudge!

I use my Millionaire Fudge recipe and substituted the semi-sweet chocolate chips for the Reese's peanut butter chips. I have been making this for the last few years and it is my favorite Peanut Butter Fudge recipe.

It is easy. It is decadent and delicious. It is not only festive, but it is a great treat to go in my Christmas Boxes!

Peanut Butter Millionaire Fudge

Ingredients:
4 (10 oz.) bags Reese's Peanut Butter Chips
2 (7 oz.) jars marshmallow creme
4 1/2 cups sugar
1 (10 oz.) can evaporated milk
1/2 cup butter

Directions:
Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.

In a mixing bowl of an electric stand mixer using the paddle attachment, add the peanut butter chips and marshmallow whip; set aside.

In a heavy large saucepan, add sugar milk and butter; bring to boil. Boil for 6 minutes, stirring constantly.

Take off heat and pour mixture over the peanut butter chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. Be sure not to over beat. The mixture will set up as it cools.

Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper. Continue until all the fudge has been scooped out of the pan. Cool completely before moving them to a container.

Note: I have made it with 3 (10 oz.) bags of Reese's and it works well. It is what I had on had.

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Classic Holiday Favorite! 24 Hour Fruit Salad ~ The Ambrosia Recipe of the South {Granny's Recipe}

2012-12-02T18:00:00.000-06:00

Everyone has their own twist on this Classic 24 Hour Fruit Salad. I have seen this recipe made in so many ways, with so many different ingredients. I remember growing up in the 60's, this was my Father's favorite. My Mother served this salad every Thanksgiving and Christmas, and I have carried out the tradition.

My Mother's recipe called for a homemade whip cream dressing using eggs, sugar and whip cream, but over the years, she modified it to just whip cream and occasionally adding sour cream. My family prefers sweetened whipped cream. Her recipe called for canned fruit with marshmallow, coconut, and chopped pecans. We still use the canned fruit in ours, and the marshmallows and coconut, but no pecans. I added a jar of maraschino cherries this year and they were a big hit. The grandchildren love to see how many they can get in their serving. Got to love them :)

Like the name says, you make this fruit salad twenty four hours ahead of serving it. The main little tidbit I can give you, is to drain all the fruit really good. I let mine set in a colander for about an hour or so, just to let the fruit dry out a little. This way when you mix it all up, it is not so soupy, and it will stay creamy a lot longer in the refrigerator. That is, if you get to keep it in the refrigerator.

This salad is so versatile, that it can be served as a dessert. In fact, many times this is the way my husbands likes it. The original recipe calls for canned fruit, but you can easily substitute fresh fruit instead, and we do on occasion. Canned or fresh fruit, you cannot go wrong with this luscious salad. Give it a try, you are going to love it!

24 Hour Fruit Salad

Ingredients:
20 oz. canned pineapple chunks, drained

15 oz. canned fruit cocktail, drained

15 oz. canned mandarin oranges, drained

15 oz canned diced peaches, drained (my addition)

16 oz. jar maraschino cherries, drained (my addition)

1 1/2 cup sweetened coconut

1 cup pecans, chopped (optional)

1 cup sour cream (optional)

10 oz. bag miniature marshmallows

2 cups sweetened whipped cream

Directions:
In a larger bowl, combine the fruit, coconut, and pecans with sour cream. Fold in marshmallow and sweetened whipped cream. Cover and refrigerate 24 hours.

Note: You can leave the sour cream off and add more whipped cream. Be sure and drain the fruit really well. I drain mine for an hour before mixing in the whipped cream. You can also reserve the juice off the fruit for a delicious fruit punch later.

Brandy's Brussels Sprouts with Bacon adds a delightful touch to our Thanksgiving menu!

2012-11-26T19:22:00.001-06:00

Brandy's Brussels Sprouts with Bacon has been on our Thanksgiving table the last several years, and has become our favorite green vegetable on the menu. So much so that Brandy, my daughter-in-law, quadrupled the recipe this year, just so there would be leftovers with the Turkey and Southern Cornbread Dressing.

Shallots, bacon, and chicken stock is all you need to add intense flavor in this simple, five ingredient side dish. The night before Brandy washed and trimmed the brussels sprouts, chopped the bacon and shallots, and they were ready to saute the next morning.
Sweet, tender, and just a little crunch, these Brussels Sprouts with Bacon added a delightful touch to our Thanksgiving meal!

Brussels Sprouts with Bacon
Recipe Source: Food Network

Ingredients:
3 slices of bacon, roughly chopped
1 tablespoon extra virgin olive oil
1 shallot, chopped
1 1/2 lbs. brussels sprouts, washed and trimmed (large sprouts cut in half and small ones left whole)
salt and pepper to taste
1 cup chicken stock

Directions:
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate.

Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes.

Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth.

Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

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His and Her Sweet Potato Casserole {Two Thanksgiving Traditions Come Together}

2012-11-20T21:31:00.002-06:00

His and Her Sweet Potato Casserole is the perfect sweet potato dish. We have half of our family that likes the marshmallow topping, and half that like the crumble topping, so last year, I came up with the idea to serve one dish with two variations. It was such a hit that I decided to make it again this year.

His and Her Sweet Potato Casserole is really simple to make with few ingredients. The miniature marshmallows toast really nice along side the crumble topping, and the smooth texture of the sweet potatoes just melt in your mouth. Two Thanksgiving traditions in one fabulous dish!

Who said these couldn't be served for dessert. :) Just saying....

His and Her Sweet Potato Casserole

Sweet Potatoes:
6 medium sweet potatoes, baked and peeled
1/2 cup butter, softened
1 1/2 cups brown sugar
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon

Using a food processor, blend all of the above until creamy and smooth. Transfer to a 10" baking dish.

Topping:
1 cup brown sugar
1/4 cup butter, softened
1 cup pecans, chopped
3 cups of miniature marshmallow

Preheat oven 350 degrees F. In a medium bowl, blend together brown sugar and butter. Add pecans and mix together. Sprinkle over the top of the sweet potatoes evenly in opposite corners of the dish as seen in the picture. Sprinkle the miniature marshmallow evenly in opposite corners of the dish as seen in the picture.

Bake for 15-20 minutes or until marshmallows are slightly brown.

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Old Fashioned Thanksgiving Turkey and Southern Cornbread Dressing with Giblet Gravy {Homemade from start to finish!}

2012-11-13T23:29:00.000-06:00

Countdown to Thanksgiving continues here at my house, starting with what is going to be on the menu. As always, at the top of our menu is Turkey and Dressing, and Giblet Gravy! Some call it stuffing and some call it dressing. Here in the south, we call it dressing.

As I grew up and later married, I began to realize all the different ways people cook turkey and dressing and giblet gravy. I grew up eating baked turkey verses roast turkey.

Over the last few years, my daughters, daughter-in-law, and I, started improving on an already delicious turkey we had been cooking for years. I wanted to add fresh herbs, but didn't want to over power the natural flavor of a moist turkey we loved so much. So we came up with this recipe for Baked Herb Butter Turkey!

The method we use is stuffing fresh herbs with a stick of butter in the cavity of the turkey and baking it at a low temperature, slow overnight This method produces all the succulent flavors you want in a Thanksgiving turkey, not to mention a gorgeous presentation. Don't forget to garnish your serving platter with some of those fresh herbs.

When I married my husband, he was use to eating stuffed turkey and a moister dressing than I was use to. So as, the years went by, my husband and I met in the middle on making the dressing. We do not stuff our turkey, but I adapted his Mother's recipe with my Mother's recipe, and we now have our own traditional Southern Cornbread Dressing recipe. It is so funny, I loved my Mother's recipe, and I loved my Mother-in-law's recipe, but we couldn't have both, but now we have the best of both Mothers!

Talking about giblet gravy is interesting too. Most people, I have found do not like giblet gravy---Horas! We even have them in our family, and then we have some that absolutely love it! It just shows how different people really are. There is one secret to making Southern Giblet Gravy superior to others, and that is not to boil the gravy after the milk is add to it, and add the sliced boiled eggs just before you serve it, to ensure that the eggs are tender. Just a little tidbit there in case you are a fan of Southern Giblet Gravy!

Baked Herb Butter Turkey

1 roll of heavy duty aluminum foil
1 whole 10-22 lbs. turkey
liberal amounts of salt and pepper
1 cup (2 stick) butter, one to put inside of the turkey and one to rub on outside of the turkey
2-3 sprigs of fresh sage
2-3 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
4-8 cups of water

These two step are very important to do before handling the turkey.
1.Line a big deep roaster (however size your turkey will fit in) pan going crosswise with heavy duty aluminum foil, making sure that it is tuck down in around the sides of the roaster and hanging off considerably to wrap the turkey once it is in the roaster.. Repeat the same going lengthwise; then set it aside.
2. Set on the counter ready to reach:   1) your salt and pepper containers, 2) any herbs that are going in, and 3) have the butter opened and sitting on the paper wrapper ready to use. To keep from contaminating the salt and pepper containers, I wrap them with paper towels, and put a rubber band around each of them and use them this a way until I am through handling the turkey. After I am through handling the turkey, I discard the paper towel and rubber band.

Method for preparing turkey:
Preheat oven to 325 degrees F. The method of preparing the turkey to bake is the same whether you have a 10 lb. turkey or a 22 lb. turkey. Remove and wash giblets from vent and neck of the turkey; set them aside. Wash turkey inside the cavity and outside really good and pat dry.

Sprinkle inside and on the back side (not the breast side yet) of the turkey liberally with salt and pepper.

Set the turkey back side down in the roasting pan. Insert 1 stick of butter in the cavitiy of the turkey. Place sprigs of sage, thyme, and rosemary in cavetie. How many sprigs you use varies according to the size of your turkey. For a 22 lb. turkey, I use 3 sprigs of sage and thyme and 2 sprigs of rosemary.

Arrange the giblets (neck, gizzard, heart, and liver) around the turkey in the bottom of the roaster. I usually find there is more room around the neck   Sprinkle liberally with salt and pepper on the top and sides of the turkey.

Pull the second layer (the one that is lengthwise) of the foil up and around the turkey. Pull the first layer (the one that is crosswise) of foil up together and roll down sealing the turnkey. Gently pat the foil tight around the turkey.

Pour the water around the outside of the foil in the roasting pan. Depending on what size your turkey is is how much water you will use. For a 22 lb. turkey, I use 6-8 cups of water. The water needs to come up half way in the pan.

Place in the oven and bake until the meat thermometer inserted in the thickest part of the turkey is 165 degrees.   It usually takes 5-6 hours for a 22 lb. turkey. One hour before the turkey is done open the foil and pull away from the turkey and rub 1 stick of butter over the breast and around the legs until all is melted and bake for the remaining hour to get the golden brown color.

Lift the turkey out of the roasting pan and place on a serving platter. Let rest before carving. Remove the giblets and reserve for the giblet gravy.

Reserve 2 cups turkey broth for giblet gravy.   Leave remaining turkey broth in the roasting pan for the cornbread dressing

Southern Cornbread Dressing

6-8 cups reserved turkey broth (or remaining broth left in the roasting pan)
2 pans of homemade cornbread
14 oz. herb seasoned stuffing Mix (I prefer Pepperridge Farm)
4 cups celery, chopped
2 cups onion, chopped
8-10 green onions, chopped
1/2 cup butter
4 cups whole milk
6 eggs
salt and pepper to taste
1 tablespoon poultry seasoning
2 teaspoons ground sage

Preheat oven to 400 degrees F.

In a medium sauce pan, saute celery, onions, and green onions with butter until tender but not mushy; set aside.

In the roasting pan that the turkey was cooked in, crumble up the cornbread over the reserved turkey broth and mix with a large spoon or potato masher.

Add the herb seasoned mix and stir some more. Add celery and onion mixture; stir some more. Add milk and eggs; stir until eggs are mixed well. Add salt and pepper, poultry season and sage; stir until all is mixed well.

Pour mixture into individual baking dishes that have been sprayed with a non stick cooking spray, and bake for one hour and golden brown.

You can also bake the dressing in the roasting pan. Bake for 1 and half hours and golden brown or longer if needed.

Giblet Gravy

2 cups of reserved turkey broth
giblets from the turkey, debone the neck and dice. Dice the heart, gizzard, and liver
2 cups of whole milk
2-3 tablespoons cornstarch
1/2 cup water
salt and pepper to taste
2 boiled eggs, sliced

In a large sauce pan, heat the turkey broth to boiling.

In a small bowl, mix together cornstarch and water until smooth; add to the boiling broth, stirring constantly. Reduce heat to a simmer.

Add milk, stirring constantly. Add giblets and stir until well blended. Add salt and pepper to taste and stir until creamy and smooth.

Just before serving add sliced eggs.

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