Just dusted off this old family favorite to make for dinner tonight. It has been a long time since I made it, and it's a lot of work, but I will have some hungry guys at the table tonight and it will be just the thing to fill them up.
Monday, March 13, 2017
How have I not posted this sooner? I went to make it yesterday and began by looking for the recipe here. My sincere apologies. This has been a family favorite since learning the basic recipe from a lady at our church in South Florida. This was the dish she brought to the pot-luck suppers. She always left with an empty pan. Rich and creamy and cheesy, it's everything macaroni and cheese ought to be. I have modified the method a bit over the years, but not the ingredient list. A couple of times I have tried using pasta shells, but they nest together so much the mac is just easier to deal with. Be careful where you take this to share: my mother has gotten marriage proposals because of this mac-n-cheese!
Monday, December 19, 2016
¼ C Butter or Margarine
40 large Marshmallows
6 C Crispy Rice cereal
1 package White Chocolate chips
Grease a 13 x 9 pan. In a large bowl, combine cereal and white chocolate chips. Melt butter and marshmallows in large saucepan over medium heat, stirring constantly. Once smoothly melted, pour marshmallow mixture over cereal and quickly stir to combine. While still warm, transfer to greased pan and with clean hands, pat down evenly to fill to the corners and edges. Allow to cool before cutting into squares with a sharp knife. Remember to share!
Monday, November 21, 2016
This recipe comes from my Great-Grandmother, Mable Wallace, known to me as Mimmi. With the oysters, it is a real Louisiana twist to our Thanksgiving menu. (Adding a Louisiana twist to any menu is always a good idea!) Ten years ago my Aunt LaRue submitted it to Rachel Ray’s magazine, Everyday With Rachel Ray, and it was chosen as one of ten winners in the “America’s Best Stuffing” contest. I made it that year for the first time and it has been requested every year since by one or more of my children. The two boxes of corn muffin mix make the same amount of cornbread as a single recipe of cornbread, so I skip buying the boxes and make cornbread the way I normally do. The secret to this recipe isn’t in the boxes of corn muffin mix, it’s in the rest of the ingredients!
Thursday, October 27, 2016
It's Persimmon Time again! I'm going to collect all the persimmon recipes which I have used and love right here so that I don't have to go through the frustrating search for them each year when it's Persimmon Time.
Persimmons in general
*and persimmon pulp, which you will need for the jam.
Lemon Persimmon Bars
Persimmon Caprese Salad
Ginger Persimmon Jam
* Variations: Lemon, Nutmeg & Persimmon Jam- Substitute lemon zest for ginger, add 2 dashes of ground nutmeg to persimmon pulp. Habanero, Ginger & Persimmon Jam- Substitute 2 habanero peppers, seeds removed & finely diced, for 1/2 the ginger; substitute apple cider vinegar for the lemon juice. And finally, using orange zest instead of lemon, with orange juice and pulp, about 1/4 C, added to the lemon juice, makes another lovely variation!
Wednesday, October 26, 2016
I don't often do this, but, I saw a photo of someone else's cookies on Facebook and was seized by a craving so strong I couldn't shake it until I had made them myself. No, that's a lie. I always do that. It's just not often that it happens with cookies. When I couldn't find the exact recipe I resorted to Pinterest and made the recipe that most closely resembled the cookies I was not imagining almost non-stop. I then made a few changes in order to bring them to exactly what I wanted, and here they are. So yummy, and full of good things they
are practically must be good for you! (I sure hope they are, because I am now alone in the house with an entire recipe fresh out of the oven...)
Wednesday, September 21, 2016
I first discovered this recipe way back when I watched Jamie Oliver's cooking show, his first, I think, called The Naked Chef. This is literally all of your chocolate dreams come true. The beauty of this dessert is that it is so smooth, silky and rich. If you want to lighten the texture into more of a mousse then follow the recipe but fold in 2 stiffly whipped egg whites. Small servings are the key – I use espresso cups as this is the ideal size. Chocolate pots are brilliant for dinner parties as you can make them up the day before and then stick them in the fridge until needed.