Find Me

  • Facebook
  • Pinterest
  • Twitter
  • StumbleUpon
  • RSS Feed

Strawberry Bread

 Post-It  No Responses »
May 162013
Pin It
 

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 savoring the goodness and doesn’t say a word, I am going to make it often and just enjoy the silence that comes with it.

When I bake this bread it makes 3 loaves…1 large, 2 smaller. And those 3 loaves never last more than an hour.

Seriously, it is just that good.

You have to go make it now…and when it comes out of the oven and you cut into it, just sit back and listen. Listen to the silence. I will sit here and wait for the thanks…

ingredients for strawberry bread

To make this wonderful bread you are going to need self-rising flour, sugar, ground cinnamon, eggs, oil, and strawberries.

I am using frozen strawberries but you can use fresh and it will still work just fine.

035

Mix all the dry ingredients in a large bowl.

Mix all the wet ingredients in a separate bowl.

Then mix the two bowls together.

039

Grease and Flour your pans, pour the mix in and bake.

It is that easy! Even your kids could make this…perfect for Mother’s Day!

Strawberry Bread

3 cups self-rising flour

2 cups sugar

1 teaspoon ground cinnamon

3 eggs

1 cup vegetable oil

10 ounces of frozen sliced strawberries, thawed (or 1 1/2 cups fresh sliced strawberries)

Mix the flour, sugar and cinnamon together in a LARGE bowl. Then mix the eggs, oil and strawberries together in a separate bowl. Combine the wet ingredients into the bowl with the dry ingredients, stirring until mixed well. Grease and flour 2 large or 3 small loaf pans. Pour batter into pans until they are half full. Bake at 350 degrees for 1 hour.

Print This Post Print This Post

Strawberry Bread

 Posted by The Jilly Bean at 7:12 am  Tagged with: , , , , , , , , , , , , , , , , , ,

Iron Skillet Pork Chops With Muscadine Glaze

 Post-It  2 Responses »
May 152013
Pin It
 

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 picking fresh muscadines off the vine, popping the whole thing in my mouth and sucking the fruit out of the shell. Once we would do that we would always such the juice out of the shell and just relish in that little bit of heaven. See, that was the best part. Don’t get me wrong, muscadines are great, but that little bit of juice left in the shell after you remove the grape, you just can’t get much better. And THAT is exactly what this juice tastes like! I came home with 4 bottles of it…and I know realize that wasn’t enough. You can read more about Post Muscadine Juice HERE, and no, this isn’t a sponsored post, it is just really that good. Anyway…a few days after I got home I was on the phone talking with my friend Chef Lewis and telling him about my find. As I was happily telling him that it is 100% Juice AND alcohol free and how all I had ever seen before was Muscadine Wine and I sure had missed Muscadines because A.) My grandparents both passed away years ago and I no longer have access to the vines and B.) I quit drinking 16 years ago so I don’t drink the wine variety…well, his wheels started turning and immediately went to food…as most of our conversations do. He said that I should find some Muscadine Jelly and make a reduction sauce out of it and some of the juice. Ohhh, what a genius idea that was…and I had to try it.

ingredients for iron skillet pork chops with muscadine glaze

The juice is going to be hard to find, unless you scored some at a recent festival or live in Arkansas, but if you drink, you can use a muscadine wine and if you don’t you could just use grape juice. The jelly came from Delano Farms in Delano TN. Delano Farms in a community farm run by Mennonites and they have a market on site that you can buy their fresh grown produce, baked items, canned goods and handmade items. Along with the sweetness of the muscadines, add a little spice with some seasonings of your choice. I used Luzianne Cajun Seasoning.

072

Add a tablespoon or two of oil to an iron skillet, sprinkle the chops with the seasoning and brown on both sides.

075

While your pork chops are browning get your sauce reducing.

077

Once they chops are browned, reduce the heat to a medium low and baste with the Muscadine Glaze. Turning and basting several times until completely cooked through.

Plate and baste with any glaze still remaining.

Iron Skillet Pork Chops with Muscadine Glaze

Pork Chops (enough for your crowd)

Cajun Seasoning

Muscadine Juice or Wine

Muscadine Jelly

Season both sides of pork chops with cajun seasoning. Brown the chops in an iron skillet on medium-high heat. Once browned reduce the heat to a medium-low. Baste the pork chops with the muscadine sauce, turning and basting several times until the pork chops are cooked through.

Muscadine Sauce

1 cup muscadine juice or wine

1 cup muscadine jelly

Bring the juice/wine and jelly to a  boil, then reduce heat to just a simmer. Allow it to simmer until it is reduced by half.

 Print This Post Print This Post

 Posted by The Jilly Bean at 9:45 am  Tagged with: , , , , , , , , ,

Onion and Herb Roasted Potatoes

 Post-It  1 Response »
May 072013
Pin It
 

Onion and Herb Roasted Potatoes

We love potatoes. Of Any Kind. But these, ohhhh, these potatoes…they are a big favorite in this house!

This is one of those simple, easy to make recipes that requires few ingredients, is economical yet packs a punch of flavor that you won’t soon forget! Another great thing about this recipe is that it is easy to double if you feed a crowd like I do.

Onion and Herb Roasted potatoes ingredients

All you need are some potatoes, dry onion soup mix, Italian seasoning and olive oil.

041

Wash and peel the potatoes, then cut into chunks.

Add the olive oil, dry onion soup mix and mix well.

044

Then I top with the Italian seasoning and mix it in…you can do this with the other ingredients but I never measure the amount of Italian seasonings that I use, I just add until it looks right to me. If you are one of those folks that needs exact measurements though, I would guess I use about 1-2 Tablespoons.

096

Bake on 400 degrees for 1 hour.

Onion and Herb Roasted Potatoes

2 pounds of potatoes

1 package dry onion soup mix

1/3 cup olive oil

Italian Seasoning

Wash and peel the potatoes and cut into chunks. Place the potatoes in a 9 X 13 baking dish, top with olive oil, dry onion soup mix and Italian seasoning. Mix well, Bake on 400 degrees for 45 minutes to 1 hour. Just check the potatoes to see if they are fork tender to make sure they are done.

I always double this recipe, so if you need to feed a larger crowd it is easy to double and the cooking time only increases by about 15 minutes.

 Posted by The Jilly Bean at 8:57 am  Tagged with: , , , , , , , , , , , , , , , , , , ,

Black Eyed Peas and Turnip Greens Cornbread Casserole

 Post-It  5 Responses »
May 012013
Pin It
 

If you are on Pinterest I would love it if you would kindly click the Pin it button and share with your followers.

Black Eyed Peas and Turnip Greens Cornbread Casserole

Black eyed peas, Turnip Greens and Cornbread are a staple in most Southern homes. Why not combine the 3 into a casserole? Even my 15 year old thinks this casserole is the bomb and cleans his plate…and normally you couldn’t get him to touch Turnip Greens with a 20 foot pole.

black eyed peas and turnip greens cornbread casserole ingredients

The ingredients are simple. 1 package of cornbread mix. I like the Cotton Country Cornbread by Martha White but you can use whatever variety you like. 1 can of Margaret Holmes Seasoned Turnip Greens (drained). If you are going to buy canned turnip greens, make it these! 1 can or cup of leftover black eyed peas (drained). 1 can cream style corn. 1 stick butter or margarine (melted). 8 ounces of sour cream.

050

Dump all the ingredients into a bowl.

052

Stir well. Grease a 10 inch iron skillet.

054

Pour mix into the skillet and bake on 400 degrees for 45 minutes to 1 hour. It is going to depend on your oven, just check it at 45 minutes and if it needs a few more minutes check it again at the hour mark.

056

Serve while warm.

Black Eyed Peas and Turnip Greens Cornbread Casserole

1 package of cornbread mix. I like the Cotton Country Cornbread by Martha White but you can use whatever variety you like.

1 can of Margaret Holmes Seasoned Turnip Greens (drained). If you are going to buy canned turnip greens, make it these!

1 can or cup of leftover black eyed peas (drained)

1 can cream style corn. 1 stick butter or margarine (melted)

8 ounces of sour cream.

Mix all ingredients together in a large bowl. Grease a 10 inch cast iron skillet and pour mix into skillet. Bake on 400 degrees for 45 minutes to 1 hour, depending on your oven. Serve warm.

Print This Post Print This Post
 Posted by The Jilly Bean at 9:53 am  Tagged with: , , , , , , , , , , , ,
 Older Entries  Newer Entries
© 2013 The Post-It Place Suffusion theme by Sayontan Sinha