Christmas Chocolate Cherry Cake with Cheesecake Filling

There is a recipe very similar to this one on the internet, but the actual cake part is different. I think my version is much easier.  Here is my decadent holiday cake.

Cake

1 box of DH Devil’s Food cake mix

1 cup sour cream
4 eggs
½ cup oil
½ cup water

1 cup mini semi-sweet morsels
2 Tablespoons butter
2 Tablespoons brown sugar
16 large maraschino cherries

Cheesecake Filling

2 8-ounce cream cheeses, softened

½ cup plus 2 Tablespoons of sugar
1 egg
1 Tablespoon of vanilla extract
3 Tablespoons of all-purpose flour

 1 can Cherry Pie Filling

 1 can of white chocolate or vanilla icing

Cake instructions:

Preheat oven to 350 degrees.  Spray a bundt pan very well with cooking spray.  Melt butter and pour into bottom of pan.  Sprinkle in brown sugar and press down sugar to soak into the  butter.  Put 2 large cherries in each of the large sections of the bundt design.

 In a large mix bowl, add cake mix, sour cream, eggs, oil, and water.  Mix with hand mixer until fully blended. (about 3 minutes).  With spatula fold in morsels.

 Pour ¾ of the batter on top of the cherries in butter and brown sugar.

 Filling directions:

Mix all ingredients for the filling in a bowl with hand mixer until light and fluffy.  Make a ring of filling on top of the cake batter—avoid touching the sides of the pan.  Spoon half the can of cherry pie filling on top of the cream cheese filling.

 Pour remaining cake batter on top.  Bake for 60 minutes or until a toothpick insert in the middle comes out clean.   Cool 15 minutes in the pan and then turn on to plate and let cool 30 minutes.

 Once cake is cooled.  Spoon half the can of icing into a microwave bowl and microwave for 20 seconds to thin it out.  Drizzle on top of cake allowing some to drip down the sides of the cake.  Sprinkle the top with some mini-morsels.

Artichoke Balls

This is a perfect party nibble! 

14 ounce-can of artichoke hearts, drained and chopped finely

3 eggs, beaten
1 ¾ cup Italian Seasoned bread crumbs
2 cloves of garlic, minced
Juice from one lemon (about 2 Tablespoons)
3 Tablespoon olive oil
3 Tablespoons of FRESH grated parmesan cheese
Dash of black pepper
¼ cup grated FRESH parmesan cheese

Preheat oven to 350 degrees.  Mix the first 8 ingredients in a bowl (use your hands for the best mix). Roll in 1-inch balls (walnut size).  Roll each ball in the remaining parmesan cheese Place on baking sheet covered in parchment paper that has been lightly sprayed with cooking spray. Bake for 12-15 minutes until set and lightly browned. 

NOTE:  DO NOT USE MARINATED ARTICHOKE HEARTS.

Pork Chops with Dumplings

Pork chops with dumplings?  You may have lots of questions about this.  I did myself.  My mother cooked this a few times when I was in college.  I believe she found the recipe in a Taste of Home Magazine.  It is very tasty.  And, it is simple to make. 

5-6 bone-in pork chops about 1/2 thick
2 Tablespoons of olive oil
1 green bell pepper,chopped (a bit chunky)
1 red bell pepper, chopped ( a bit chunky)
2 buds of garlic, sliced
1 large onion, diced
2 Tablespoons of parsley flakes
garlic powder
pepper
3 packages of McCormick Pork Gravy
1 can of cream of mushroom soup
2 1/2 cups of water
2 cans of refrigerator biscuits (10 in each can)

In a large deep skillet that has a lid (chicken fryer) that will hold all these ingredients, heat oil.  Sprinkle both sides of the pork chops with garlic powder and pepper.  Brown them on both sides-about 2 minutes on each side.  Cover chops with peppers, onions, parsley flakes,  and garlic.  Reduce temperature to medium and cover skillet with lid and let chops cook about 5 minutes, turn and cook 5 more minutes.  In a mixing bowl, add the dry gravy mixes, can of mushroom soup, and 2 1/2 cups water.  Add a bit more garlic powder and pepper.  Mix well until gravy and soup have no lumps.  Pour on top of chops.  Bring to a quick boil for about 2 minutes.  Reduce to simmer, cover with lid and let simmer for 20-30 minutes.  Make sure to turn chops a few times.  Flatten each biscuit with heal of hand and cut into 4 pieces.  Remove lid from chops and bring back to boil, drop biscuit pieces into boiling gravy.  Once all pieces are in and covered with gravy, reduce heat to medium low and cook 15-20 more minutes or until dumplings are done.  You can serve this over rice, mashed potatoes, or baked biscuits or cornbread.  Sprinkle a little more parsley on top before eating. 

Oven-Roasted Pineapple Barbecue Chicken Thighs

I am sure you could use the recipe with any pieces of chicken, but I like it with bone-in, skin-on thighs. 

8 bone-in, skin-on chicken thighs
1 bottle of Honey Barbecue sauce (I used Kraft)
1/2 cup pineapple preserves
2 Tablespoons of minced garlic
1/4 tsp. pepper
garlic powder, pepper, and seasoned salt for meat


Preheat oven to 400 degrees.  Rinse chicken thighs and cut off excessive fat.  Pat dry with a paper towel.  Season both sides with garlic powder, pepper and seasoned salt.
Line a baking pan with aluminum foil and spray it completely with cooking spray or rub some olive oil all over foil.
Combine the barbecue sauce, pineapple preserves, garlic and pepper in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.

Place the chicken thighs skin-side down on baking pan.  Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees.Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through about
5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Serve with your favorite side of potatoes or pasta! Delicious!

Old Fashioned Pound Cake with Chocolate Glaze

Nothing is more comforting than the smell of your grandmother's/mother's pound cake baking in the oven or some dark chocolate. So why not have them together?  Also, you make this for a holiday celebration and be the hit of the dessert table!

1 cup butter, softened  (Do not substitute margarine)
3 cups sugar
6 large eggs
4 cups all-purpose flour
½ cup milk
½  teaspoon almond extract
1 teaspoon vanilla extract

Preheat oven to 300°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in extracts. Pour into a lightly greased and floured bundt or tube pan.

Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack; cool completely (about 1 hour).

Chocolate Glaze

½ cup semisweet chocolate chips

2 tablespoons butter or margarine
2 tablespoons corn syrup

Place chocolate chips, butter and corn syrup in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 1 to 2 minutes or until chocolate can be stirred smooth.

Southern Praline Snack Mix

A former student of mine shared this recipe with me and I have been making it ever since.  It has become an annual Christmas gift to friends and family.  I like this so much better than the chocolate coated or powdered sugar coated snack mixes.  This is not my recipe.  I took it directly from the Savannah Cinnamon Company bottle. 

6 c corn, rice or wheat chex cereal (I use 2 cups of each)
2 c pecan halves
1/4 c butter
1/2 c brown sugar
1/2 c Savannah Cinnamon Company Praline Mix (This comes in a 25 fl. oz. bottle that can be purchased directly online from the savannah cinnamon & cookie co. or some boutiques and food warehouses sell it)
1/2 tsp baking soda

Preheat oven to 250 degrees. Line parchment paper on a large cookie sheet. In a large mixing bowl, combine cereal and nuts and use your hands to mix them.  In a small saucepan, mix brown sugar, praline mix, and butter. Gently boil 2 minutes. Remove from heat and stir in baking soda until foamy. Pour over cereal/pecans and stir to coat well. Pour mixture on cookie sheet and spread out. Bake for 1 hour. (The recipe says to stir once during baking, but I have found to stir 2 or 3 times during baking process is best.)

Cranberry Cinnamon Nut Biscuits

I love this time of year because cranberries are every where and this is a perfect recipe to use that leftover whole cranberry sauce from Thanksgiving dinner. 

2 cups self-rising flour

3 tablespoons sugar
1 tablespoon cinnamon

1/2 cup finely chopped pecans (or walnuts)

1/3  cup oil
2/3 cup milk
2/3 cup leftover whole cranberry sauce
¼ cup orange juice
4 ounces cream cheese, room temperature
1 cup powdered sugar
¼ cup (1/2 stick) butter, room temperature
½ teaspoon vanilla extract
1-4 tablespoons milk

Preheat oven to 375 degrees. Mix dry ingredients in mixing bowl.   In separate bowl add oil and milk, don’t stir and then pour slowly in seasoned flour, kneading as your add liquid.  Roll out and cut biscuits or shape with your floured hands. Place biscuits in cast-iron skillet and bake 10-12 minutes until tops are golden brown.

While biscuits are baking, on low temperature heat leftover cranberry sauce in a sauce pan with orange juice, stirring frequently.

Mix cream cheese and butter in a bowl with a mixer until well blended.  Add flavoring and mix.  Slowly add powdered sugar and milk one tablespoon at a time until you have the constancy you want for glaze.

After biscuits are cooked, cut open and top with cranberry sauce and the drizzle on cream cheese glaze.

Crockpot or Oven Baked Cranberry Pork Chops

This is a recipe that I made a few KP adjustments to and we loved it.


6 pork chops (not thin cut ones)
1 can whole berry cranberry sauce
1 Tablespoon horseradish
2 Tablespoons spicy brown mustard
1/2 cup brown sugar
1/4 cup apple or orange juice
1 medium onion,diced
pepper and garlic powder



Spray crockpot or use a liner for easy clean up.  Sprinkle pepper and garlic powder on both sides of chops.  In a small bowl, mix all other ingredients.  Pour half of mixture on the bottom of crock pot.  Add chops and then pour the rest of mixture on top.  Cook on low 5 hours.  If you want a thick sauce to spoon over chops prior to serving, remove chops from crock and add 1 Tablespoon of cornstarch to liquid left in pot to thick sprinkling a little at a time and stirring
well to avoid lumps. 

If you want to do these in the oven.  Preheat oven to 350 degrees.  Line a baking pan with foil and lightly spray foil.  Sprinkle pepper and garlic powder on both sides of chops.  Bake in oven uncovered for 15 minutes.  In a small sauce pan, mix all other ingredients. Whisk until it comes to a boil.  Boil 5 minutes and then simmer 10 minutes, uncovered, stirring frequently.  After chops have roasted for 15 minutes.  Spoon half of the sauce over chops  Bake another 10 minutes.  Continue to cook sauce on stovetop while chops are finishing.  Prior to serving top each chop with a little more sauce. 

Kay's Easy Ham and Mushroom Tetrazzini

I had leftover ham and I wanted pasta, so I created this.  It is simple and delightful.  It is so easy that from stove to table takes only 30 minutes and dinner is served.  This recipe makes 5-6 hearty servings.

2 cups diced ham

8
mushroom sliced or one small can of sliced mushrooms, drained
1 medium onion, diced
1 small bell pepper, diced
2 Tablespoons parsley flakes (fresh is the best)
1 bud/toe of garlic, minced
2 Tablespoons olive oil
1 Tablespoon garlic powder
½ teaspoon pepper
½ cup sharp cheddar cheese, shredded (It is also good substituting pepper jack cheese)
½ cup mozzarella cheese, shredded
½ cup fresh(not green can shaker kind) parmesan cheese, shredded
2 cans cream of mushroom soup
¾ cup milk
12 ounces spaghetti

 Fill a large pot with water and bring to a boil and add spaghetti and cook 8 minutes.  While water is coming to a boil and then while spaghetti is cooking, heat olive oil in a deep skillet over medium heat.  Add onion, bell pepper, minced garlic, and parsley and sauté about 3 minutes.  Add mushrooms and continue to sauté until veggiea are soft.  Add soup, cheeses, garlic powder and pepper.  Stir until cheeses start to melt.  Add milk and continue to stir.  Bring to a low boil and add diced ham.  Simmer until spaghetti is done.  Drain spaghetti and add spaghetti to sauce.  If it is too thick, add a little more milk. 

Potato Flake Cookies

I found a recipe similar to this online and tweeked it a bit.  They are quick, easy, and tasty. They are highly approved by my grandson Jesse!
 They are not overly sweet and the potato flakes add a texture as if the cookies have coconut in them.  You could also add some chopped nuts, coconut, or chocolate chips to the mix before you fold in the flakes.  They need to come last.

½ cup butter
1 large egg
1 cup sugar
1 teaspoon lemon, coconut, or almond flavoring
1 ½ cup Bisquick mix
1 ¼ cup instant potato flakes
Sprinkles (jimmies) or colored sugar

Preheat oven to 350 degrees. In a large glass bowl that has been chilled for about an hour, cream butter, egg, and sugar until well blended.  Add flavoring of your choice and mix well.  Slowly, mix in Bisquick mix.  Then with a spatula or wooden spoon, fold in potato flakes.  Roll into balls about the size of a walnut and place on cookie that has been little greased or lined with parchment paper.  Lightly press down with fork to slightly flatten.  Sprinkle with the jimmies or colored sugar.  Bake 12-15 minutes until golden brown. 

Fall Fluff

There is a recipe online called Pumpkin Fluff that is all the rage, but my family doesn't care for pumpkin that much so I decided to use sweet potatoes instead, but I certainly can't call this recipe an original of mine.   The Pumpkin Fluff recipe is where I got the idea for this.

1 29-ounce can cut sweet potatoes in syrup, drained well
1 8 ounce container of Cool Whip, almost completely thawed
1 package of instant vanilla pudding
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
3 ginger snap cookies, crumbled

In a large bowl with electric mixer, blend sweet potatoes until very smooth. Add dry pudding mix (do not mix with milk) and spices and continue to mix well. Then fold in Cool Whip until thoroughly mixed. Place in a container for serving and cover. Refrigerate one hour and then top with ginger snap cookie crumbs and serve with ginger snaps for dipping.

If you want to use pumpkin instead of sweet potatoes, just substitute one 15 ounce can of solid pure pumpkin, not pumpkin pie filling.

Chicken-Bacon-Ranch Casserole

There are thousands of versions of this casserole online.  This is my version and it is heavenly.  Try it and enjoy!


8 slices of bacon, cut into 1-inch pieces
1 lb. boneless, skinless chicken breasts or tenders, diced
1 tbsp. olive oil
1 packet dry Ranch dressing mix
16 oz. pasta (I used penne)
1/2 cup fresh Parmesan, shredded
1 cup sour cream (optional)
Pepper and garlic powder
1 jar Alfredo sauce (14.5 oz.)
½ cup Colby and Monterrey Jack cheese blend, shredded

Preheat oven to 350 degrees and spray some cooking spray in a 9 x 11 baking dish.
Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes.
Place bacon on a paper towel to absorb the grease.
Drain most of grease in skillet.  I left about 1 tablespoon
Add olive oil to bacon grease.
Add chicken to skillet, sprinkle with garlic powder and pepper and cook until no longer pink.
Sprinkle most of ranch dressing mix on top of chicken and cook 2 more minutes, stirring frequently.
In a pot of boiling water, cook pasta until al dente.
In a large mixing bowl, add pasta, the rest of the ranch dressing mix, parmesan cheese, sour cream and Alfredo sauce.  Mix well.
Toss in chicken and bacon and mix.
Pour into casserole dish.
Bake 25 minutes.
Remove from oven and top with Colby and Monterrey Jack cheese.
Bake 5 more minutes.

Zucchini and Beef Skillet Dinner

I love stuffed zucchini, but sometimes I just don't want to heat up the oven.  So, here is a sort of skillet version of stuffed zucchini. 

1 pound ground beef (ground pork might be very good as well)

2 cups of sliced zucchini (I cut them in half and then sliced each half
in ¼ inch slices)
1 medium onion, diced
1 bell pepper, diced
2 buds/toes of garlic, minced
2 tablespoons parsley flakes
1 tablespoon Italian seasoning blend
1 (14.5 ounce) can of tomato sauce

1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon sugar
½ teaspoon pepper
1 teaspoon garlic powder
½ teaspoon salt or seasoned salt
1 ½ cup instant/minute rice
1-1 ½ cup shredded mozzarella cheese or Italian blend cheese
½ cup shredded fresh parmesan cheese
Sliced black olives to garnish top.
Optional:  Add 1 cup of corn when you but in zucchini.

 In a large skillet, brown meat with onions, bell pepper, and minced garlic until meat is nearly done (just a little pink left).  Drain any grease from meat.  Add zucchini and continue to cook at medium high heat stirring until zucchini begins to get tender.  Add all other ingredients except rice and cheese.  Bring to a boil.  Add rice and stir well.  Put lid on skillet and reduce heat to simmer.  Simmer for 20 minutes.  Stir to make sure everything is done and continue cooking if necessary.  Once rice and zucchini are tender, top with cheese.  Let sit for 5 minutes for cheese to melt. Top with black olives. Serve and enjoy. This is great with garlic bread.

Taking Care of Business Cake

Elvis Presley wore a chain that contained the letters TCB (Taking Care of Business) and he loved peanut butter, bananas, and chocolate.  This recipe combines his favorite flavors into one moist and delicious cake

Cake:

2-3 medium smashed ripe bananas

1 chocolate cake mix
½ cup oil
3 eggs
1 cup water
½ cup peanut butter (creamy or crunchy)

Preheat oven to 350 degrees.  Mix all cake ingredients in a mixing bowl for 3 minutes with electric mixer.  Pour into a 9x13 baking dish that has been sprayed with cooking spray.  Bake 40-45 minutes until toothpick inserted in cake comes out clean.  Let cake cool.

Icing:

½ cup butter, softened
1 cup creamy peanut butter
1 ½ cup powdered sugar/ Confectioner’s sugar
3-10 tablespoons of milk

With electric mixer, cream butter and peanut butter until well mixed.  Slowly add powdered sugar and mix well.  Add milk one tablespoon at a time until you have the consistency you like for spreading on top of cake.

Easy Corn Casserole/Pudding

Corn casserole is something many people enjoy.  Around here, most of the corn casseroles have a cornbread mix added to them.  In fact, I have my cornbread corn casserole(Spicy Corn Casserole) recipe on this blog as well.  But, this recipe does not use a cornbread mix and is very similar to a what some people call a corn pudding.  Whatever you chose to call it, it   You can make it with or without the green chilies.  I like the added chilies for a little kick in flavor.  I use mild ones, but you use what you prefer.
is quick, easy, and very tasty.

1 (15.25-oz.) can whole kernel sweet corn, drained
1 (14.75-oz.) can cream style sweet corn
4 tablespoons flour
4 tablespoons sugar
1/2 teaspoon salt
pepper to taste
2 eggs, well beaten
1 cup milk
1/2 cup butter, melted and cooled
1 small can diced green chilies (optional)

Preheat oven to 350 degrees. 
Drain whole kernel corn. Mix with creamed corn, green chilies (if using/don’t drain), flour, sugar, salt and pepper. Whisk eggs well, then mix into corn mixture, along with the milk and melted butter. Pour into an 8"x8" shallow baking dish. Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes, until brown and caramelized on top.
This recipe can easily be doubled or even tripled, but you will need to increase the baking time accordingly.

Sunday Bliss Cake

I wanted something delicious for Sunday dessert, but I needed it to be easy.  The result was this cake.  It is moist and rich.  I hope you will let me know if you enjoy it!

Cake

1 yellow cake mix

1 cup water
½ cup oil
3 eggs
1 cup chopped pecans
1 cup shredded coconut
1 tsp. vanilla flavoring

 Mix cake mix, water, oil, eggs with mixer until well blended, stir in pecans, coconut and vanilla.

Topping

1 stick butter melted
1 cup dark brown sugar
1 cup chopped pecans
1 cup shredded coconut

 Melt butter in bowl in a microwave, stir in brown sugar until smooth and thick, add nuts and coconut and blend well.  It should be thick; if not add more brown sugar. 

Spray bundt pan with cooking/baking spray.  Spoon topping in bottom of pan.  Top with cake mixture.  Bake in preheated oven at 350 degrees for 45 minutes or until toothpick inserted in cake comes out clean.  Do not invert cake when first out the oven. Let cool 15 minutes.  Turn out on cake plate and get ready for a bite of bliss!

Kay's Almost Homemade Red Velvet Cake

A truly good red velvet cake must have a hint of cocoa and be moist and delicious!  The homemade version is wonderful, but sometimes I just don't have time to measure and mix, so this recipe is perfect for a quick red velvet that is moist and delicious!

1 box white cake mix, with pudding in the mix
3 eggs
8 tablespoons margarine, softened
1 cup buttermilk ( NO SUBSTITUTES HERE)
10-15 drops or 2 ounces red food coloring
4 tablespoons baking cocoa
1 tsp. almond flavoring

Preheat oven to 350. Mix all ingredients in large mixing bowl. Beat until well blended-- about 3 minutes. Pour batter evenly into two greased and floured 8 or 9 inch round pans. Bake at 350 for 30 minutes. Let cool in pan for 10 minutes. Turn from pan and let cool completely. Frost with cream cheese icing.

Cream cheese icing:

1/2 stick softened unsalted butter
4 ounces of cream cheese, softened
2 cups confectioner's/powdered sugar
1 Tablespoon vanilla or almond flavoring ( I prefer almond)

Note:  Feel free to garnish with chocolate curls, nuts, or coconut.  Make it your own!

Sorta Homemade Pizza Pockets

This is something different yet fun to make with kids and adults and, of course, yummy!  Makes a perfect lunch, snack treat, or served with a salad  a great dinner!

This recipe makes 4 large servings

 2 cans of crescent rolls

½ cup of pizza sauce (I made my own with an 8 ounce can of tomato sauce, 1 tablespoon of Italian seasonings, ½ tablespoon of garlic, 1 tsp. black pepper, 1 tsp. sugar, ½ tablespoon parsley flakes, 1 tablespoon green can/shaker Parmesan cheese mixed well)
Pepperoni slices (I put 6 large ones on each pocket--you put as many as you like)
1 cup Italian blend shredded cheese
2 tablespoons of melted butter with ½ tablespoon of garlic powder

 Preheat oven to 350 degrees.  Open crescents and divide into 8 rectangles.  Press seams between the triangles to make solid pieces of pastry. Four of the rectangles will serve as the bottoms of the pockets and four will be the tops.  Spread sauce on top of four bottom rectangles.  Top with cheese and pepperonis. Put on tops and press seams with forks.  Brush tops with melted butter and garlic powder. Bake 17-20 minutes.  Enjoy!

Feel free to add your own ingredients, such as, sliced red onions, sliced black olives, fully cooked Italian sausage or ground beef, bacon, pineapple and ham, bell peppers, roasted tomatoes, etc.

You could also use Alfredo sauce instead of pizza sauce and use leftover chicken. 

Italian Lemon Cookies

These delightful cookies are easy to make and very habit forming.  This recipe will make 3 dozen cookies.  You can also make this substituting pistachio pudding; it is equally as delightful.

1 cup (2 sticks) butter, softened
1 cup confectioners/powdered sugar, divided
1 teaspoon pure vanilla extract
1teaspoon almond extract
½ cup finely chopped almonds (I used slices and chopped them more)
1 teaspoon fresh lemon zest (optional, but really does add a pop to the flavor
1¾ cups all-purpose flour
3.4oz package lemon instant pudding mix
½ teaspoon salt

In a large mixing bowl cream butter. Beat in ½ cup sugar until fluffy. Add in vanilla and almond extracts and lemon zest.
In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined. Stir in chopped almonds.
Divide dough in half and form into two balls. Wrap each separately in plastic wrap and place in refrigerator for at least an hour.
Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
Remove dough from plastic wrap and make teaspoon size balls. Place on baking sheets and press down on the balls slightly spacing them about 1inch apart.
Bake in preheated oven for 9-10 minutes. Don't overbake. Remove from oven and let them sit on baking sheet for about 3 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.
Store in airtight containers.

Southern Greens--Collards, Turnips, Mustards

Southern greens are some of my favorite things to eat. I love them fresh, frozen or canned.  This recipe isn't mine; it is my mother's.  This is for fresh greens.

3 bunches (pounds) of greens, washed--see directions below
4-5 strips of bacon, cut into one inch pieces
1 ham hock
2 medium onions, diced
4 toes/buds of garlic, minced
1 tsp. salt
3 Tablespoons sugar
1/2 tsp. black pepper
1/4 tsp. red pepper flakes and/or a couple of dashes of hot sauce
3 cups chicken or beef broth (I prefer beef, but chicken is fine, too)
If making turnip greens, one turnip root, peeled and diced



Wash the greens thoroughly. (Fill clean kitchen sink with cold water and add greens, stir them around for about 5 minutes and then let sit for 5 minutes.  Remove greens from water and if there is a lot of dirt in the sink, empty water and repeat the washing process.   Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the greens don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices.
 In large stock pot, fry bacon with onions and garlic for about 3 minutes.  Bacon should not be done, but should be releasing fat/grease.  Do not drain grease unless there is more than 4 tablespoons of grease.  Add broth, salt, sugar,  black pepper, diced turnip roots if making turnips, pepper flakes/hot sauce and  ham hock.  Bring to boil; let boil 5 minutes and then simmer for 1 1/2 hours until ham hock is tender.  Add greens and return liquid to boil, pushing greens down into liquid.  Simmer for 2 hours until greens are tender. NOTE:  Many Southerners put a little apple cider vinegar in their greens.  Use 1/4 cup of vinegar.  Add when putting greens into broth.

Southern Fried Pork Ribs

These are great as a party appetizer or the entry of dinner.  Best when served piping hot!

1 rack pork spareribs (about 12 ribs when cut)

1 ½ cups all-purpose flour
1 Tablespoon seasoned salt
1 Tablespoon. garlic powder
1 Tablespoon. lemon pepper
1 Tablespoon. smoky paprika
½ Tablespoon black pepper

4 cups Peanut oil for frying

Cut ribs apart. Rinse with cold water and pat dry.  Heat oil in deep fryer to 375 degrees.  In a large zip lock bag, mix all dry ingredients.  Put 3-4 ribs at time into bag and shake to coat.  Drop ribs in fryer or frying basket. Fry 3 minutes.  Drain on wire rack with paper towels below.  Do not put too many ribs in fryer at a time to keep them from steaming.



Kay’s Dipping Sauce for Fried Ribs

½ cup sweet barbecue sauce
½ cup bottled Ranch Dressing
¼ cup orange juice or lime juice
1/4 cup brown sugar
2 Tablespoons Creole mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Tony’s Creole seasoning.
1/2 tsp. black pepper
2-3 dashes of hot sauce

Put all ingredients in a bowl and whisk until thoroughly blended.  Refrigerate until ready to use.

South of the Border Layered Salad/Dip

There are thousands upon thousands of recipes floating around for layered taco dip/Mexican dip.  Here is one version.  The Ranch mayo sauce is the key in this recipe.  You can add other ingredients than what I have listed, such as Spanish rice, corn, whole beans, green chilies, jalopenas, etc.  Make it your own, but you have to try it with the Ranch mayo sauce.

1 pound of ground beef

1 package of taco mix (plus water called for on packet)
1 can of refried beans
¾ cup mayo
¼ cup sour cream
4 Tablespoons dry ranch dressing mix
1 small can of sliced olives, drained
8 ounces of guacamole
2 Roma tomatoes, diced
1 cup shredded iceberg lettuce
1 cup shredded Mexican or cheddar cheese
Salsa ( I use mild, but you decide and put as much as you like)

2 green onions, sliced in rounds

In skillet, brown ground meat until no pink remains.  Add taco seasoning mix and water directed on package. Bring to boil and simmer 5 minutes on low.  In small saucepan or skillet, heat refried beans on low.  While meat is simmering and beans heating, in a small bowl mix mayo and sour cream.  Add one tablespoon of dressing mix at a time to mixture, mixing well each time.   Spread refried beans in 9x9 square pan, top with meat and let cool for 8-10 minutes.  Spread half of mayo/sour cream mixture on top, then layer on guacamole, lettuce, tomatoes, salsa, cheese, green onions and olives.  (I reserved a pinch of each to garnish top).  Then spread the rest of mayo/sour cream mixture and reserved garnish on top.  You may eat immediately or refrigerate for two hours prior to serving. Serve with chips and go south of the border!

Quick and Easy but Completely Delicious Apple Bread Pudding

The original recipe for this delightful dessert was a Tasty video recipe on Facebook.  I made two adjustments and declare it a keeper!   I hope you like it!

6 slices of bread, cubed

3 eggs
½ cup milk
1 Tablespoon of cinnamon
½ tsp. nutmeg
1 Tablespoon of vanilla
2 Tablespoons of sugar

3 Granny Smith apples, peeled and diced

1 cup brown sugar
3 Tablespoons cornstarch


Preheat the oven first to 350°F
Next, slice the bread into 1/2 inch cubes.
Combine the eggs, milk, vanilla, cinnamon, nutmeg and white sugar in a large bowl, making sure to stir until smooth. Add in the bread and stir until all the bread cubes have evenly absorbed the milk mixture.
Spread the bread cubes evenly in a 9-inch round baking pan. Now,  combine the apples, brown sugar, and cornstarch in a large bowl, mixing until evenly combined. Spread the apples evenly on top of the bread.
Bake for about 40 minutes or until the edges are brown. Let to cool before slicing. Serve with vanilla ice cream and caramel sauce, enjoy!

Chicken Croquettes

My mother taught me this recipe, but she made her croquettes with canned salmon.  You could also make this with tuna.

3 cups finely shredded/chopped cooked chicken, tuna, or salmon
1 large onion, finely diced
2 eggs, beaten
1/3 cup milk
1 2/3 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup grated Italian blend cheese
2 Tablespoons creole mustard
2 Tablespoons parsley flakes
1 tsp. garlic powder
1 tsp. pepper
1 Tablespoon Tony Chachere's seasonings
1 cup oil for frying (I use canola)

In a large mixing bowl, add beaten eggs and milk and mix well.  Add all ingredients other than oil and fold/blend well.

In a large skillet, heat oil on medium high

Scoop up a handful of mixture and form into a patty.  Place in heated oil and fry each side for 4-5 minutes until golden brown.  Drain on paper towels when removed from oil. 

KP's Cracked Taters

Versions of "crack" potato casseroles have floated around the internet for several years.  My recipe for them is just a slightly KP-ed version of one I found online.  It called for bacon bits and prefer to fry my own bacon instead.  This casserole is referred to as "crack" because it is so addicting. 

2 (16oz) containers sour cream

2 cups sharp cheddar cheese or Colby Jack, shredded

1 pound of bacon

2 packages Ranch Dip mix

1 tsp. black pepper

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind, slightly thawed

Preheat oven to 375 degrees. Using my kitchen shears, I cut the bacon into ½ inch pieces and fry until slightly crisp.  Drain on paper towels. In large bowl, mix bacon with all other ingredients.  Pour into casserole dish that has been lightly sprayed with cooking spray.  Bake for 45-60 minutes until golden brown and bubbly. 

Magic Custard Pie

This is definitely not my recipe.  It is all over the internet and I decided to try it.  If you like egg custards, you are going to love this.  There are also chocolate and coconut versions online.






4 eggs (whites separated from yolks), room temp 
1 tsp vanilla extract 
¾ cup sugar 
8 Tablespoons butter, melted 
¾ cup all purpose flour 
2 cups milk lukewarm 
powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease and line 8 inch x 8 inch baking dish with parchment. 
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside. 
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated. 
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.  
Pour batter into baking dish and bake for approximately 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.