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While I love to cook, it is no secret that I am not a fan of baking. I CAN bake, it just isn’t my favorite thing to do. It is more of a science that cooking. With cooking I can experiment and throw whatever suits my fancy together and add a pinch of this and [...]
Orange Glazed Carrots
This is a favorite side around here. We just love it beyond what words could describe. It is super easy to make and is also really quick for those nights when you need to throw something together for the family or to impress unexpected guests. I ALWAYS keep several cans of carrots on hand just [...]
Strawberry Bread
When I make this bread it gets really quiet around my house. That means I make it often! Quiet around this place is SACRED! Usually there is a dull roar. But a roar none-the-less. And at times it is louder around here than a rock concert. So if I make something where everyone just sits around [...]
Iron Skillet Pork Chops With Muscadine Glaze
Recently when I was at the National Cornbread Festival I came across a booth that was selling Muscadine Juice. Not wine…JUICE! I was so thrilled…and then I tasted it. OhhhMyStinkinHeck, that is the best stuff I think I have ever put in my mouth. As a kid I can remember being at my grandparents house [...]

Caramel Pecan Delight Cake

Sep 212012

As I was standing in the grocery store talking with a friend one day we got on the subject of food. Yeah, I know, novel conversation topic considering where we were. But as the conversation flowed she was telling me about the best cake she has ever had and how simple it was. I always tell folks, I am not a baker, I am a cook. I love to cook but hate to bake. There are those times though that you need a go to dessert recipe filed away and this one was just perfect for me…and will be for you as well. But it needs to be made in a bundt cake pan, which I have never owned. So, I found myself gathering the ingredients and purchasing my first ever bundt pan. Let me tell you it was the best thing I have ever done!!! I am in love with the pan, for the simple fact that it yields the absolute best cake I have EVER put in my mouth. Moist and Delicious. I am telling you, you have to try this one!

I love that it requires few ingredients, is easy to make and turns out great no matter what your skill level is.

Thank you, thank you, thank you Brenda Wilson for this fabulous recipe!! Everyone who has tried it LOVES it. My neighbor Michael even gave it an 11 on a scale of 1 to 10. And he is not usually one to brag on the things I make. It has now surpassed pineapple upside down cake as Bric’s favorite. I am telling you, it is really that good.

ingredients

Gather all your ingredients.

mix ingredients

Mix the cake mix according to directions.

mix in frosting

Microwave the frosting for 20 seconds and add it to the cake mix. Stir well.

grease and flour pan

Grease and Flour your pan.

Make sure you use shortening to grease your pan and then flour it well, otherwise, it will stick.

bake

Bake on 325 degrees until golden brown.

drizzle with caramel sauce

Drizzle caramel sauce over the top.

ENJOY!!

Caramel Pecan Delight Cake

1 box Butter Pecan Cake mix

3 eggs

1 cup water

1/2 cup oil

1 tub of Coconut Pecan Frosting

Caramel Syrup (optional but HIGHLY recommended)

Mix the cake according to the directions. Mine called for 3 eggs, 1 cup of water and 1/2 cup of oil. Open the frosting, removing the foil seal and microwave for 20 seconds. Mic the frosting directly into the cake mix. Grease your bundt pan with shortening and then flour well. It is important not to use cooking spray or oil…if you do, it will stick. Bake on 350 degrees for about 35-40 minutes. Allow to cool for about 10 minutes, then invert the pan onto a plate, the cake should turn loose easily. Drizzle the top of the cake with caramel sauce, cut and serve.

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My Daddy’s Strawberry Cake

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May 242012

Growing up I can remember my daddy making one of the best strawberry cakes. For several years after my Daddy died I had that cake on my mind. I thought I could remember how he made it but wasn’t sure. Then I forgot about how bad I wanted to make it. Until last week when I came home with a LARGE box of fresh strawberries. So, I set out on a journey to make my Daddy’s Strawberry Cake. I called my Mom to discuss it with her. At first she was like I can’t really remember what he did to it. Then when I gave her my idea of how it was made she agreed. THEN…then I made it. And we tasted it. And I could see my Daddy standing there grinning. I had made it and it was perfection!!

Here is how it’s done:

yellow cake

Make a yellow or white cake mix and bake according to directions.

poke holes in cake

Poke holes all over the cake.

Pour sweetened condensed milk all over the cake.

Pour 1 can of sweetened condensed milk all over the cake.

cake and sweetened condensed milk

You want it to cover the whole cake and soak in.

Ohhh, this is gonna be good!

strawberries

Cut up your strawberries and add a little sugar so they make “juice”.

I had to sneak a little bowl and eat them.

I mean really, how can you resist fresh strawberries?

put strawberries on top

Add the strawberries and some juice to the top…

strawberry cake

Until it is completely covered.

The juice will soak into the cake and you will think you have died and gone to heaven with each bite.

If that actually happens please tell my Daddy I said Hi and I miss him!

piece of strawberry cake

Throw a dollop of cool whip on top and you have perfection!!

Italian Cheesy Fries

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May 102012

The other day as I was trying to figure out what to feed this bunch for dinner I got to pondering about cheesy potatoes. Chili Cheese Potatoes. Nah. Ranch Cheesy Potatoes. No. Ohhh, Italian Cheesy Potatoes!! That sounds like it would hit the spot. Then I had to decide what else I was going to fix and decided on the simple goodness of a BLT. It was the perfect combination. All you could hear around the table was groans of contentment. I think we all ate more than our share but heck, something this good just can’t go to waste!

I promise ya, this is one of those dishes that will make a regular appearance at your dinner table, will elicit remarks like OhMyStinkinHeck and groans of deliciousness. I think they are kinda like crack, you just can’t ever get enough. Not that I know what crack is like. Cause I don’t. But I have heard. And this is my new crack.

Cut your potatoes. Almost like Shoestring potatoes.

Pour cream over the potatoes, season and give em’ a light stir.

Add the cheese and parsley. Cover with foil. Poke some homes in it. Bake.

Heaven in a pan.

Or, on a plate.

Italian Cheesy Fries

Ingredients:

4-5 large potatoes

2 cups whipping cream

1 pkg dry Italian dressing mix or McCormick Grill Mates® Zesty Herb Marinade which is what I used.

Salt and Pepper to taste (so easy on the salt though)

2 tsp. Parsley flakes

2 cups grated cheese (I used shredded Gouda but most any will work)

Directions:

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass baking dish.

Pour all of the cream over the top of the fries. Salt and pepper them and sprinkle the dry Italian Dressing over them. Take a large spoon or spatula and lightly give them a stir. Sprinkle at least 2 cups grated cheese over the top. Sprinkle some dried Parsley flakes on top of the cheese. Cover with foil and then poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!

Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.

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Southern Ranch Fried Chicken

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Mar 212012

Yep, THE number one staple to any Southerner’s picnic, family gathering, church social, funeral, reunion or party of any kind.

southern style fried chicken

Fried Chicken

There are so many different ways to cook fried chicken and they are all correct. It just depends on what region you live in and how your Momma and Grandmomma done it as to which you probably use in your home. Growing up I didn’t care to much about cooking. My Daddy was always in the kitchen cooking up something and while I remember it being a passion of his I didn’t hang out with him in there too much. Now, I regret that and I wish I had made a pest out of myself and made him show me what he was doing. So many of his recipes went to the grave with him, lost forever. So, when I started looking for a fried chicken recipe I went to my Great Aunt Ruth. With both of my Grandmomma’s and my Dad gone I had to look somewhere. My Momma didn’t like to cook a lot when we were young and since my Daddy did it was usually his job. Ya’ll have heard me talk about my Aunt Ruth many times and she is one of the best cooks I know…and I have ALWAYS loved her fried chicken.

Ruth told me that the trick to any good fried chicken is to marinate it in a mix of buttermilk and egg for at least several hours, preferably overnight.

chicken soaking in buttermilk and egg

After your chicken has marinated you want to gather your other ingredients.

fried chicken ingredients

Flour, Salt and Pepper.It doesn’t really matter if you use self-rising flour or all-purpose flour. Just flour.

I know you see the ranch dressing up there, I am getting to it…

…you see, we have experimented with adding many flavors to the mix and the one that is requested the most is Ranch Dressing mix. We also like adding some cayenne pepper or chili powder and cajun seasoning for a spicy fried chicken. Or add a little powdered sugar for a taste more in line with Chick-Fil-A chicken. We also like to add dry Italian dressing. Or just Italian seasoning. You can also do lemon pepper seasoning. See where this is going? The possibilities are limitless.

bread chicken for frying

Mix all your dry ingredients together and dredge your chicken in it.

Cast Iron Deep fryer

Ruth also told me to always fry my chicken in Peanut Oil.

So that is what I use. Heat your oil in a heavy pan on medium-high, then drop your chicken in, just be careful of oil splatters.

southern style fried chicken

Remove it from the oil and place on a paper towel to drain when it is golden brown.

Fried Chicken

Chicken (I use chicken tenders)

Buttermilk

1 egg

Flour

Salt and Pepper to taste

Seasonings of your choice (Ranch was used in this batch)

Directions:

Whip one egg and add to buttermilk. You will use enough buttermilk to cover your chicken and marinate at least 4 hours, preferably over-night. Heat oil in a heavy pot on medium-high heat. After chicken has marinated mix flour, salt, pepper and seasonings of choice together. Dredge chicken in the flour mix coating well. Place chicken, one at a time, in oil. Fry until golden brown.

If your oil is too hot your chicken will cook too quickly on the outside and be raw on the inside so make sure not to use too high of heat.

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