Graham Cracker Toffee

9 sheets graham crackers

1 cup butter

1 cup brown sugar, packed

1 cup chopped pecans

Grease and line a 13-by-9-inch baking sheet with parchment paper.
Overhang parchment paper on short ends of baking sheet. 
Break the graham crackers on the perforated lines into smaller rectangles.
Place them on the baking sheet as close together as possible, cover the entire sheet.
Melt  butter and sugar in a saucepot over medium heat.
Stir the butter and sugar mixture until it bubbles.
Add pecans and stir together.
Pour the mixture evenly over all of the crackers.
Bake in a preheated 350-degree oven for 10 minutes.
Cool for 30 minutes.
Break or cut into pieces to serve.

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Impossible Cheeseburger Pie

• 1 pound ground beef
• 1 large onion, chopped
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1/2 cup Bisquick baking mix
• 1 cup milk
• 2 eggs

Preheat oven to 400 degrees.
Spray 9-inch pie plate with cooking spray.
Cook beef and onion over medium heat, stirring occasionally, until beef is brown, drain.
Add salt, and spread in pie plate. 
Sprinkle with cheese.
Mix remaining ingredients until well blended.
Pour in pie plate.
Bake 25 minutes or until a knife inserted in center comes out clean.

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Baked Coconut Shrimp

• 1 1/2 pounds large shrimp
• salt
• vegetable cooking spray
• 2 egg whites
• 1/4 cup cornstarch
• 1 cup sweetened flaked coconut
• 1 cup panko breadcrumbs 
• 1 teaspoon paprika

Preheat oven to 425 degrees.
Peel and devein shrimp, leaving tails on.
Salt shrimp to taste.
Place a wire rack coated with cooking spray in a jelly-roll pan.
Whisk egg whites in a bowl until foamy.
Place cornstarch into a shallow dish.
Stir together coconut, breadcrumbs, and paprika into another shallow dish.
Pat shrimp dry between layers of paper towels.
Lightly dredge each shrimp in cornstarch, shaking off excess.
Dip in egg whites.
Dredge in coconut mixture, pressing gently with fingers.
Lightly coat shrimp with cooking spray.
Place shrimp on wire rack.
Bake at 425 degrees for 16 minutes or just until shrimp turn pink, turning after 8 minutes.
Serve with Orange Dipping Sauce.



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Serve with Orange Mustard Sauce.

Recipe for:

Orange Mustard Dipping Sauce

Orange Mustard Dipping Sauce

1/2 cup orange marmalade 1/4 cup honey 4 teaspoons Dijon mustard 4 drops Tabasco hot sauce Mix all ingredient together. Stir to combine. Printable Recipe Orange Mustard Sauce with Baked Coconut Shrimp.

Crustless Brownie Pie

• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup cocoa
• 1/2 cup butter or margarine, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup walnuts, chopped
• ice cream

Combine first 7 ingredients beat 4 minutes at medium speed of an electric mixer.
Stir in nuts.
Spread batter evenly in a buttered 9 inch pie plate.
Bake in preheated oven at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Pie will puff, then fall.
Cool completely before slicing.
Serve with ice cream.

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Blueberry Jam

• 4 pints blueberries, washed and sorted
• 1 lemon
• 7 cups sugar
• 1/2  teaspoon butter
• 2 3-ounce pouches liquid pectin

 

Crush blueberries one layer at a time. 

Measure 4 1/2 cups crushed berries into a large saucepot.

Add the juice of one lemon.

Add sugar all at one time.
Add butter.
Butter will help prevent foaming. 

Bring to full rolling boil, a boil that cannot be stirred down.

Add pectin, stirring constantly.

Return to a full boil and cook 1 minute, stirring constantly.

Remove from heat.

Skim off foam with a metal spoon.

Ladle into hot sterilized jars, leaving 1/8 inch head space.

Clean rims of jars and cap with 2-part lids.

Process in boiling water bath for 10 minutes.

Remove from canner and cool. 

Makes nine 1/2 pint jars.

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Thousand Island Salad Dressing

• 1 cup mayonnaise
• 1/4 cup chili sauce
• 1/4 cup finely minced celery
• 2 teaspoon confectioner's sugar
• 1/4 teaspoon chili powder
• 1 tablespoon onion, minced
• 1 hard-boiled egg, sieved

Mix first 6 ingredients together and chill.
Just before serving add sieved hard-boiled egg.

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Bacon and Eggs Stuffed Tomato Salad



Bacon and Egg Stuffed Tomato Salad

• 6 medium tomatoes
• 6 hard boiled eggs, chopped
• 3/4 cup diced celery
• 1/3 cup mayonnaise
• 6 slices bacon cooked and crumbled
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• paprika

Cut tops from tomatoes. 
Scoop out pulp leaving shells intact.
Drain tomato shells.
Chop and drain tomato pulp.
Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, salt and pepper.
Sprinkle tomato cavities with salt and pepper.
Fill tomato shells with mixture.
Sprinkle with paprika.
Chill until serving.

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Southern Butter Beans

Fresh from the garden

2 cups fresh shelled butter beans

1 1/2 cups water

1  ounce of salt pork

1 tablespoon vegetable oil 

1/2 teaspoon salt

salt to taste

Carefully wash and pick over the beans.
Put the beans in a pot and cover with water.
Bring to a boil over medium-high heat.
The beans will produce a lot of foam, skim foam off.
When the foaming stops add salt pork, oil and salt.
Reduce the heat to low and simmer for 30 minutes or until tender.
Taste carefully for seasoning.
The amount of salt you will need to add will depend on how salty your seasoning meat was.  
Serve hot with cornbread and fresh sliced tomatoes

Sausage and Egg Breakfast Muffins

• 1 pound breakfast sausage
• 7 eggs
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 cup shredded cheddar cheese

Cook sausage until no longer pink, breaking into crumbles.
Drain and set aside.
Whisk 5 eggs in small bowl, scramble over low heat until soft curds form.  Set aside.
Mix together flour, sugar, baking powder and salt in large bowl.
Mix together 2 eggs, milk and oil.
Mix wet ingredients into dry ingredients until just moistened.
Fold 2/3 cup cheese, sausage and scrambled eggs into batter.
Fill greased muffin cups 3/4 full.
Sprinkle remaining cheese on top of each muffin.
Bake in preheated 400 degree oven for 15 to 18 minutes, or until lightly brown.
Serve warm.

Tips:
Yield 18 muffins.
Make ahead, store in refrigerator.  Reheat in micro-wave 45 seconds.
Freeze cooled muffins in sealable freezer bags for longer storage.


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Perfect Baked Potato

• Idaho baking potato
• vegetable oil
• kosher salt
• salt and pepper
• butter
• sour cream

Scrub potato.
Prick with fork to allow steam to escape while baking.
Rub potato with oil.
Roll in salt.
Bake on oven rack at 350 degrees for 1 hour or until tender.
Immediately slit potato when you remove it from oven.
Cut a X in top.
Hold hot potato with towel and push in to fluff.
Season with salt and pepper
Add butter.
Serve with sour cream.

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Mayonnaise Muffins

Easy last minute quick bread.

 

 

 

• 1 cup self-rising flour
• 2 tablespoons mayonnaise
• 1/2 cup half and half or milk

Mix all ingredients together until smooth.
Grease a 6-cup muffin tin.
Spoon batter into muffin tin.
Bake in a preheated 425 degree oven for 12 minutes.

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Heirloom Tomato Salad

• 1 1/2 tablespoons red-wine vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Dijon mustard
• 1/4 cup vegetable or olive oil
• 3 pounds mixed heirloom tomatoes, halved if small or cut into wedges if medium or large

Mix together red-wine vinegar, salt, pepper and mustard.
Add oil slowly, whisking constantly until dressing is emulsified.
Add tomatoes and toss in dressing to coat.
Season to taste with salt and pepper.

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Tomato Jam

 A tangy condiment for crab or shrimp cakes. 

 

• 7 cups tomatoes, peeled, seeded and chopped
• 1 1/2 cups rice wine vinegar
• 1 cup sugar
• 1/2 cup light corn syrup
• 1/2 cup honey
• 2 clove garlic, minced
• 1/2 teaspoon canning salt
• 1 pinch cayenne pepper

 

 

Place all ingredients in saucepan and simmer about 45 minutes or until most of liquid has evaporated.

Ladle hot jam into prepared jars to 1/4 inch of top.

Top with two-piece lids.

Process 15 minutes in a boiling-water canner.

Makes six half-cup jars.

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Tuna Stuffed Tomatoes

 

• 2 5-ounces cans solid white Albacore tuna, drained
• 1/3 cup mayonnaise
• 1 tablespoon white vinegar
• 1 teaspoon simple syrup
• 2 tablespoons pickle relish
• 1/3 cup minced onions
• 4 hard-boiled eggs, chopped
• salt and pepper to taste
• 4 medium firm-ripe tomatoes
• paprika
• 2 hard-boiled eggs, halved
• 1 Granny Smith apples, sliced thinly
• crackers

 

Combine first 8 ingredients in a medium bowl.
Add salt and pepper to taste.
Refrigerate for 1 hour to allow flavors to blend
Place tomato stem side down. Make 6 vertical cuts almost through tomato to form 6 petals.
Stuff at serving time.
Garnish with paprika, egg halves and apple slices.
Serve with crackers.

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Sweet and Sour Cucumbers

• 2 cups thinly sliced cucumbers
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 cup cider vinegar
• 1 tablespoon chopped dill

Toss cucumbers, sugar and salt together.
Stir in vinegar and dill.
Chill 2 hours before serving.

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