Hershey Sundae Pie

Here's the recipe for the famous BK Hershey Pie! It's so yummy, and now you can make it at home!

Crust:

Chocolate crust (store bought or Hershey crumb recipe*)

Layer 1:
8 Ounce cream cheese
3/4 c. powder sugar
8 Ounces cool whip
1 Teaspoon vanilla

Whip cheese till softened, add powdered sugar blend well, add remaining ingredients, blending well, place in crust.

Layer 2:
1 lg. box chocolate pudding milk
Milk

Make pudding as directed minus 1/2 c. milk. Add to pie.

Topping:
Cool Whip
Chocolate curls

Top with more cool whip and chocolate curls.


*Hershey Crumb Crust

1 cup graham cracker crumbs
1/4 cup cocoa
1/4 cup sugar
5 tablespoons butter, melted (can use margarine also)

In small bowl mix together all ingredients until well blended. Press crumb mixture onto bottom of a 9-inch square pan. Chill to set.

Stuffed Eggplant

Here's another one of Mama's recipes that I love. I can't wait for my eggplant crop to come in so I can make this again. Notice that Mama added a note to my copy of her recipe... Don't forget the cheese :-)

2 Eggplant
½ cup Onion, chopped
1 medium Bell Pepper
3 T Vegetable Oil
½ pound Ground Beef, lean
1 ½ cups Cooked Rice
Salt & Pepper to taste
Dash of Worcestershire Sauce
Bread Crumbs, seasoned
Butter

Place eggplants in boiling water for 10 minutes. Remove, cool enough to handle, then cut lengthwise. Remove pulp within 1/2" of skin. Chop and reserve pulp.

Sauté onion and bell pepper in oil for 5 minutes. Add beef and eggplant pulp; simmer until meat is browned. Remove from heat. Add cooked rice, seasonings and Worcestershire. Fill eggplant shells, cover with bread crumbs and dot with butter. Bake 15 to 20 minutes at 400.

Mama's Notes: “Sprinkle with Parmesan cheese before baking…adds a great flavor…”

Cherry-Cheese Pie

When I was about 10 years old my family went to Summerton Methodist Church. Every time we had a covered dish meal, I would look for this dessert! Some people call this cherry yum yum... but my Mama called it cherry cheese pie.

½ cup Sugar
8 oz Cream Cheese
2 Eggs
1/3 cup Nuts
1 t Vanilla
2 cans Cherry Pie Filling
Pie Crust

Bake pie crust. Blend cream cheese and sugar. Add eggs and beat. Add nuts and vanilla. Pour in crust. Return to oven 10 minutes at 350. Spread pie filling over cheese layer. Chill. Decorate top with drops of Cool Whip.

Mama's Homemade Mayonnaise

I found this note to me in Mama's recipes. Mama always had the opinion that you do what you need to do and take shortcuts when you need to... That doesn't mean that you tell everyone your shortcuts!

When my Grandmama Elliott turned 80 years old, Mama hosted a surprise party for her. She had me and my cousin, DP run to town and pick up two shefflera trees for the the dinning room where she had the food set up. "Miss Ruth" came over to Mama during the party and commented on the beautiful trees. Mama looked at her and said, "Actually, I owe those beautiful trees to the hard work and care of Lynn and DP!" Miss Ruth was flabbergasted, "You're kidding!" I looked at Mama with a puzzled look I guess because she leaned over and whispered, "Just say... I just did what I needed to do! Because that's the truth!" She backed up and smiled and winked at me before she returned to the party.

Judy’s Homemade Mayonnaise

"Duke's Mayonnaise at Piggly Wiggly!"

"Not worth the trouble to make, in my opinion."

"But if you have to try it.......this one's not bad...."

Pour 1/4 cup oil into blender. Add 1 tsp vinegar, 1 tbsp lemon juice, 1 egg, dash salt, and 1/4 tsp dry mustard. Cover and blend. While blender is running, remove cover and add another 3/4 cup oil in slow steady stream. Remove to jar and refrigerate.

Swedish Meatballs

This is my Mama's original Swedish Meatball recipe that has now evolved into the big bag of frozen pre-made meatballs and a bottle of BBQ sauce and grape jelly. Try these and I bet you'll love them.

Meatballs:
1 pound Ground Beef
1 cup Bread Crumbs
½ cup Milk
1 t minced Onion

Sauce:
2 T Worcestershire Sauce
2 T Apple Cider Vinegar
4 T Brown Sugar
1 cup Ketchup

Combine beef, bead crumbs, milk and onion. Roll into balls. Brown in margarine. In sauce pan, combine Worcestershire, vinegar, brown sugar and ketchup, then add meatballs. Simmer in sauce for 30 minutes.

Icings or Frostings

If you will notice by the ingredients and instructions, these are very old recipes. They are older than my Grandmother. I'm just not sure how much older. I love going through my Mama's recipes and finding recipes that were handed down through the years!

Chocolate Icing

Boil: 2T Water & 4 T Sugar
Add: 2/3 cup Crisco, melted
1 box 4X Sugar
1 t Vanilla
½ cup Cocoa
Condensed milk (add as much as needed)

Stir until smooth. Cool and spread on cake.


Peanut Butter Icing

2 cups Sugar
almost 1 small can of milk
½ pint Peanut Butter
1 t Lemon Flavoring

Cook sugar and milk over low heat until ball forms in water. Remove from heat and add peanut butter and flavoring. Stir until smooth. Spread on cake.


Seven Minute Icing

1 cup Sugar
¼ t Salt
½ t Cream of Tartar
2 unbeaten Egg Whites

Place all ingredients in top of double boiler over boiling water. Beat 5 minutes at #9 speed. Spread on 2 9-in layers.

Crab and Sausage Jambalaya

If you know me, you know that I hold off on the bell pepper. That's just me. Bell pepper doesn't agree with me, so I work around it. I had someone comment not too long ago about one ingredient that she didn't like. So, she didn't try the recipe. You don't have to sacrifice the entire recipe because of one ingredient that you don't like. Work around it and substitute something else that you do like.
As I always say, Play with your food! It's fun!!!

1/4 cup extra-virgin olive oil

12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces

1 large onion, coarsely chopped

1 red bell pepper, finely chopped

1 celery rib, finely chopped

2 large garlic cloves, minced

1 14 oz can diced tomatoes, drained

1 teaspoon Old Bay seasoning

1 1/4 cups jasmine rice (9 ounces)

1 1/2 cups chicken stock or low-sodium broth

1 1/2 cups water

1 bay leaf

Salt and freshly ground pepper

1/2 pound lump crabmeat

3 scallions, finely chopped

Hot sauce, for serving

In a medium pot, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.

Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water, tomatoes and bay leaf, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the bay leaf. Serve in bowls. Offer hot sauce at the table.