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Tuesday, January 26, 2016

Creamed Tomatoes (AKA Tomato Gravy)

Being Southern, I was shocked that I never had the traditional Tomato Gravy. Mama never made it. We had plenty of tomatoes on the table all summer, but she never made gravy or creamed them. Maybe she didn't know about it, or maybe she didn't like it. I'll never know, but I had to try it! It isn't like spaghetti sauce or tomato sauce. It is more like creamed tomatoes. Most Southerners that make tomato gravy, make it a lot thinner than mine. I like to leave the tomatoes chunky. It has more texture and doesn't turn into soup! This is the easiest "gravy" you'll ever make!


Creamed Tomatoes over Biscuits



1 pint chopped tomatoes*
1/2 tsp minced garlic
1/3 cup flour
1/3 cup milk
salt
pepper
3 Tbsp butter

Put tomatoes and garlic into saucepan over medium heat. While tomatoes are simmering, whisk together 
flour and milk in a bowl. Add milk mixture to warm tomatoes. Bring to a low boil. Stir in butter, salt and pepper. Serve over rice, biscuits or buttered toast.

*I prefer tomatoes with onion. I can my own with spices and onion added, but you can also find them in most grocery stores.

Thursday, January 21, 2016

Winter Comfort Food... Soups, Stews, Bread and Cornbread

With the threat of winter weather (ice, freezing rain and snow) this weekend, I think we could all use some comfort food! Check out these recipe links to my favorites soups, stews, breads and cornbread! The links are under each picture! Thanks and Enjoy!





















Tuesday, January 19, 2016

Ham & Cheese Biscuit Pie

This pie is wonderful to use up leftover biscuits and ham. You can substitute your favorite biscuits, meats and cheeses! The combinations are endless! You can even change the savory flavors to sweet ones! The choice is yours!



1 package Bisquick Garlic Cheese Biscuits,
   (prepared following package directions)
10 slices Ham, chopped
1 cup Cheddar Cheese
¼ cup Parmesan Cheese
1 cup milk
2 eggs, beaten

2 T butter, melted
¼ tsp garlic powder
¼ tsp Worcestershire sauce

Preheat oven to 350 degrees.

Spray a 9inch pie pan with cooking spray. Cut biscuits in half and line the pan with the bottom slices. Fill in gaps with pieces of the tops. Sprinkle hams pieces over the top, then sprinkle with cheddar and parmesan cheeses. Mix milk and eggs and pour over the pie. Crumble the tops of the biscuits and spread over the pie. Bake for 20-30 minutes or until the egg mixture is set. (or until a knife inserted in the center comes out clean) Mix butter, garlic and Worcestershire sauce. Drizzle butter mixture over the biscuit crumbles and bake another 2-3 minutes. Serve warm.








Wednesday, January 13, 2016

Chicken Alfredo Casserole


2 Chicken Breasts, browned and chopped
2 cups chicken broth
2 garlic cloves, minced
1 cup heavy cream
¼ teaspoon white pepper
¼ teaspoon salt
1½ cups grated Parmesan cheese
1 lb Penne Pasta, cooked

In a medium sauce pan over medium heat add broth, garlic, cream, pepper, and salt.
Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.*
Remove from heat and slowly add cheese.
Return to stove on low and cook for 2 to 3 minutes, stirring constantly.
Serve hot.

*If you want a thicker Alfredo, or it doesn’t reduce to the correct thickness, make a slurry of 3 tsp corn starch and 2 tsp water. Add to boiling sauce and stir or whisk constantly until desired thickness.

Monday, January 4, 2016

Mama's Sweet Potato Imperial

I usually make the traditional sweet potato casserole with the mini marshmallows toasted on top, but I wanted to change it up this year! I remembered the sweet potatoes I used to have as a child. I looked through many recipe cards and finally found it, and I made my Mama's Sweet Potato Souffle, which she called Sweet Potato Imperial!



Sweet Potatoes:
2 pounds sweet potatoes, peeled and chopped*
3/4 cup granulated sugar
1/4 cup evaporated milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs

Topping:
1/4 cup all-purpose flour
2/3 cup packed dark brown sugar
2 tablespoons melted butter
1/2 cup chopped pecans

1. Preheat oven to 350°.
2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
3. Place potatoes in a large bowl; add granulated sugar, milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
4. To prepare topping, combine flour and brown sugar; stir with a whisk. Stir in 2 tablespoons melted butter and pecans. Sprinkle mixture evenly over potato mixture. Bake at 350° for 30 minutes or until golden as pictured.


* If using canned sweet potatoes, use 2 ~ 15oz cans and skip to #3.



Steakhouse Mushrooms

I love sauteed mushrooms, but I was curious to try and make some like the fancy steakhouses make. I did not have red wine so I made my own substitutions. They turned out really well!


1 8oz package Button Mushrooms
1 teaspoon butter
1 cup beef broth
1/2 teaspoon Worcestershire Sauce
1 teaspoon Soy Sauce
1 tablespoon Balsamic Vinegar
1 teaspoon minced garlic
Salt and Pepper, to taste

Add all ingredients to a medium sized sauce pan. Cover and simmer for 30-45 minutes. Serve as a side with your favorite cut of beef! I only had hamburger, so I made a hamburger steak. These would be awesome with a grilled ribeye!!!

Saturday, January 2, 2016

Soft Sugar Cookies

After all the cooking and baking during the holidays, my son, Elliott says, "You know what I'm in the mood for? A good warm soft sugar cookie!" What do I do? Pull out the mixer, flour, butter, sugar, eggs, vanilla................" Sugar Cookies... he's in the shower!




2 1/2 cups self rising flour
1 cup (2 sticks) butter, softened
1 1/4 cup granulated sugar
3 egg yolks
1/2 teaspoon vanilla extract
1/4 cup granulated sugar, for rolling

Preheat oven to 350F degrees.

In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined. Add egg yolks and vanilla extract. Add flour and mix until just combined. Using a cookie scoop,  scoop dough into balls, roll in sugar and place onto prepared baking sheet. Bake for 12 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.

My DIL Brittney has claimed the remaining dough
balls in the freezer! LOL