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Sunday, May 3, 2015

Pimento Cheese

Pretty much everyone in the South has an aunt or grandmother that has a pimento cheese recipe. I combined the ideas from several recipes and came up with this one. I made it for a wedding reception this weekend and it was a smash hit. I had several people tell me that it was the best they ever had! I love it! Yay! (Even the bartender (my step-son took him some sandwiches) said that the pimento cheese awesome!)

1 lb Extra Sharp Cheddar Cheese, grated
1 8oz package Cream Cheese, softened
1 cup diced Pimento
1 cup Mayonnaise
2 tablespoons onion, grated
1 teaspoon garlic powder
Salt and Cayenne Pepper, to taste

Combine all the ingredients, mixing well. Refrigerate 2 to 3 hours for flavors to mix. (Overnight is best.)

Thursday, April 16, 2015

The Potato House Fries

If you are from my area and have been to the Sumter County Fair, you know exactly what I'm talking about when I mention the Potato House! Many people wait every year for the fair to come to town around the end of September, beginning of October, so they can sample all the fair foods! My favorite was always the french fries at the Potato House. Long, straight, square cut, deep fried potatoes that are perfectly salted and served with your choice of condiments. Whether you are a purist and like them oh natural, or you like malted vinegar or ketchup, it's up to you! Just step up and get your cone of fries and move on to the fixin's table!

These potatoes are deep fried in a large batch and fried for about 4-5 minutes or until floating and golden brown. There is not time to fry them at a low temperature and then re-fry them at another temperature! Drop 'em. Drain 'em. Wrap 'em and serve 'em! That's how they roll!

4 large Russet potatoes, peeled
Vegetable oil
Kosher salt

Cut the potatoes lengthwise into 1/4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. Put the fries in a large bowl of cold water.

Heat oil in a heavy-bottomed medium pot over medium heat, or in a tabletop deep fryer, to 375° F. Line a baking sheet with paper towels and set aside.

Drain the potatoes and fry them, in batches, turning frequently, until golden brown, 5 to 6 minutes. Remove with a slotted spoon or spider skimmer and drain on clean paper towels. Season immediately with salt and serve hot. The pictured potatoes are also sprinkled with fresh Parmesan Cheese!

Saturday, April 4, 2015

Easter Eggs... Boiling the perfect Egg!

The best way to insure beautiful boiled eggs (without that ugly green film on the yolk) is to start off with the eggs in cold water. Bring the water to a boil, and boil for 3 minutes. Then, turn the heat off, cover the pot and let them sit for ten minutes.

To dye the boiled eggs, use small juice glasses or coffee cups. I like the glasses because you/the kids can see the egg. Add water and a tablespoon of vinegar to the glasses. (about half way full) Then add a few drops of food coloring. Let the eggs sit for a minute.* Remove the eggs and let them drain and dry on paper towels. Don't try to wipe them dry.

* Tip... The longer you let the egg sit in the dye, the darker it will get.

 Easter Eggs ready to hide! :-)

I like to make deviled eggs, potato salad, chicken salad, tuna salad and egg salad with my left over Easter Eggs! These have bacon added to them!

Friday, April 3, 2015

Pull Pork for Sandwiches

Whole Boston Butt
1/2 Apple Cider Vinegar
Kosher Salt
Black Pepper
Garlic Powder

Preheat the oven to 250 degrees. Pour about 1/2 cup Apple Cider Vinegar over the pork, and then coat with salt, pepper and garlic powder. Bake  the Boston Butt at 250 degrees for about 6-8 hours uncovered... until the bone slides out easily and clean. I picked the fat off, and it actually fell apart easily... no fork shredding necessary! Then I added Daddy's BBQ Sauce to it.

This time I used a Hamilton Beach Automatic Roasting Oven that my step-mother, Pixie gave me. I put the pork in it on 225 degrees at 12 midnight, and the Hubby cut it off when he left for work.

Remove the bones. They should slide out clean. Take two forks and "pull" the meat apart or shred it. Add "Daddy's BBQ Sauce" to taste!

If you don't have any sauce you can order some here...

Daddy's BBQ Sauce for Pulled pork
A Box set of 2 pint Jars

Saturday, March 28, 2015

Limited Time Only Cookbook sale... $1.99

Starting today I am having a "Limited Time Only $1.99" sale on my cookbook, "Mama's Cookbook". This cookbook is composed of over 100 recipes from my Mama, her mother, Retha Bradham and my other Granddmama, Maggie Elliott... as well as many, many other family recipes. You'll find many pictures and bonus recipes with pictures and hyperlinks. This ebook will be emailed to you and is in PDF format and can be viewed as often as you like, printed in complete form or page-by-page... however you wish! Just select your sale item and click the "Buy Now" button under the picture of my cookbook.

Thursday, March 5, 2015

Simple Fresh Fruit Salad

Simple Fresh Fruit Salad

  • Cantaloupe
  • Watermelon
  • Honeydew Melon
  • Strawberries
  • Grapes, Red and Green
  • Granny Smith Apples
  • Gala Apples
  • Pineapple
  • Mint, optional

Simply cut the fruit into bites size chunks and toss. I used canned pineapple and use part of the juice as a sauce for the salad. If you use apple or a fruit that might brown, quickly toss in the pineapple juice after slicing.

Monday, March 2, 2015

Greek Lemon Chicken Soup

2 baked chicken leg quarters, skin removed and shredded
6 cups chicken broth
1 grated carrot
1 small onion, diced
2 garlic cloves, minced
1/4 cup fresh lemon juice
3 teaspoons corn starch, dissolved in the lemon juice
1 ½ teaspoons of Greek Seasoning
1 cup ruffles pasta
½ cup heavy cream
Salt and pepper to taste

Place chicken and broth in a stock pot.
Add the carrots, onion, garlic and Greek seasoning. Bring to a boil. Add pasta, and simmer until the pasta is tender. Slowly add in the lemon juice/corn starch mixture. Stir until thickened. Remove from heat and add heavy cream. Taste and adjust salt and pepper to taste.

I served it with Hush Puppies.