Keeping it healthy while enjoying American football!!!
Football season is in full swing!! My family prefers college football to the NFL but are fans of former OU quarterbacks Baker Mayfield, Jalen Hurts and of course Travis Kelce who played for the University of Cincinnati. With that said, many of us look forward to gathering with friends and family for game day festivities. However, traditional game day foods can often be heavy and unhealthy. The good news is that you can enjoy your favorite snacks while making healthier choices! Here’s a guide to delicious, nutritious alternatives that cater to gluten-free and vegan diets, ensuring everyone can join in on the fun. You can always mix and match your offerings to balance and have some other favorites, but here we are offering some healthier options.
Classic Game Day Favorites and Their Healthier Alternatives
1. Chips and Dip
Traditional Option: Potato chips and creamy dips.
Healthy Alternatives:
Baked Sweet Potato Chips: Slice sweet potatoes thinly, toss with a little olive oil and sea salt, and bake until crispy. Sweet potatoes are high in fiber and vitamins.
Guacamole or Hummus: Pair with veggie sticks (carrots, celery, bell peppers) or gluten-free tortilla chips. Guacamole is rich in healthy fats, while hummus offers plant-based protein.
2. Buffalo Wings
Traditional Option: Fried chicken wings with spicy sauce.
Healthy Alternatives:
Cauliflower Buffalo Wings: Toss cauliflower florets in a mix of gluten-free breadcrumbs and hot sauce, then bake until crispy. They’re low in calories and high in fiber.
Vegan Chickpea Salad Sandwiches: Mash chickpeas with vegan mayo, celery, and hot sauce for a flavorful filling on gluten-free bread or lettuce wraps.
3. Pizza
Traditional Option: Pepperoni or cheese pizza with a wheat crust.
Healthy Alternatives:
Cauliflower Crust Pizza: Make a crust using riced cauliflower, almond flour, and vegan cheese. Top with your favorite veggies and marinara sauce for a guilt-free treat.
Portobello Mushroom Pizzas: Use large portobello caps as a base, topped with tomato sauce, vegan cheese, and assorted veggies.
4. Nachos
Traditional Option: Tortilla chips topped with cheese and ground beef.
Healthy Alternatives:
Black Bean Nachos: Layer baked corn tortilla chips with black beans, fresh salsa, avocado, and jalapeños. Black beans add protein and fiber, making this a more nutritious option.
Vegan Cheese Sauce: Create a delicious cheese sauce using blended cashews, nutritional yeast, and spices for a creamy topping.
5. Desserts
Traditional Option: Cookies or brownies.
Healthy Alternatives:
Energy Bites: Mix oats, nut butter, chia seeds, and a touch of honey or maple syrup. Roll into balls for a sweet, protein-packed snack.
Vegan Chocolate Avocado Mousse: Blend ripe avocados with cocoa powder and a natural sweetener for a creamy, rich dessert that’s also dairy-free and gluten-free.
Tips for a Healthy Game Day
Plan Ahead: Preparing snacks in advance can save time and ensure you have healthy options on hand. Consider batch cooking items like the cauliflower wings or energy bites.
Stay Hydrated: Replace sugary sodas or alcoholic beverages with sparkling water infused with fruits or herbal teas. Staying hydrated will help you feel your best during the festivities.
Portion Control: Use smaller plates or bowls for snacks to help manage portions. This allows you to sample a variety of foods without overindulging.
Mindful Eating: Focus on the flavors and textures of your food. Eating mindfully can enhance satisfaction and help prevent overeating.
Wrapping up
Football season doesn’t have to mean sacrificing health for enjoyment. With these delicious and nutritious alternatives, you can savor your favorite game day snacks while keeping your meals gluten-free and vegan. Gather your friends, fire up the grill, and enjoy a healthy game day that everyone will love! Let the festivities begin!
Getting through the tough times – Steps you can take
If you have seen my previous posts, you know a bit of what we have been through and ways that I have tried to help my family cope with various struggles. Although I gave birth to 5 children, I also have had the honor to be a safe adult for several other children in my life-time. Meaning they either lived with me or were always coming to me to help them through difficult times. They are mostly adults now and still have struggles, but because they learned some coping skills, the struggles are not as difficult. This blog is to serve as a help in the conversation about mental health. It is filled with what has worked for us and what we tried. Mental health issues are not really a one size fits all, some meds will work for some and not so well for others. Therapy with a professional can be beneficial for everyone but takes time. What can be beneficial is to not stop trying, to keep looking for what works for you and your family. I will always advocate for being mindful of what you are CONSUMING, that means food, entertainment, information, social media, it will all have an effect on your mental health. Keeping all of this in mind, the following is a post about steps you can take while on your mental health journey.
Are you someone who needs quiet? DO you crave some quiet alone time in your day to process, prepare or recuperate from your day? Here are some things that help with getting that little slice of quiet.
Get up earlier than the rest of the family- I know it sounds hard but it can be beneficial for you to start your morning mentally preparing yourself for the day. You can have a quiet cup of coffee or listen to a bit of calming music, do your morning stretches, read your Bible, just some quiet “just me” time that is calm
Stay up a bit later than everyone else. Yes, I did this quite a bit. In the evening you can also do some skincare, a soak in the tub, again music to wind down, reading a book or Bible study. I don’t recommend exercise before bedtime because the feel good hormones that are released actually serve to wake you up and you will not be going to sleep soon afterwards.
If you are a parent that has to pick up the kids, read while waiting in the pick up line. If you have to commute, listen to a podcast or audiobook. This isn’t entirely quiet, but it is a bit of time carved out for you to do something that is just for you.
Do you feel like you just want to cry sometimes? Yeah, me too. Crying can be a beneficial emotional release, serving as a natural mechanism to process and alleviate stress or sadness. My husband will sometimes intentionally take time to watch something that he knows will make him cry, because he says it is cleansing. I agree it can be cleansing, but I am not set up to do what my husband does. I am that mom that has avoided the final episode of Supernatural because I knew the ending would be sad. I didn’t know the details BUT I just KNEW it would make me cry, all endings like that on tv shows make me cry. It’s over. No more. So yeah, I cried. I cried when I was going through Grey’s. I didn’t need to intentionally look for stuff, sometimes the news made me cry. Crying is normal and healthy. Sometimes it is overwhelming sadness and other times tears accompany great joy!
When tears do flow, they often help to release pent-up emotions and can even trigger the release of endorphins, which act as natural painkillers and mood enhancers. To make the most of this cathartic experience, it’s useful to follow a few steps:
Allow yourself to cry without judgment; acknowledging and accepting your emotions can lead to a more profound emotional release.
Find a safe and supportive environment where you can express yourself freely.
After the tears have subsided, engage in self-care activities such as deep breathing, journaling, or talking to a trusted friend, to help you process the experience and regain a sense of balance. Embracing crying as a part of your emotional toolkit can foster resilience and lead to greater overall well-being.
We get to cry, however if you find yourself crying often and easily, then perhaps medical or therapeutic interventions should be pursued.
The most important thing you can do for yourself or to help anyone who may struggle is to connect. Talk to someone or listen to someone when struggling. Connection to others has been proven to be the most vital aspect of mental health.
Here’s a list of key contacts and resources for those struggling with mental health issues. It’s important to reach out to professionals or organizations that can provide support and guidance.
Emergency Contacts:
1. National Suicide Prevention Lifeline (U.S.): 1-800-273-TALK (8255)
– Available 24/7 for crisis support.
2. Crisis Text Line: Text HOME to 741741
– Provides 24/7 support via text.
3. Emergency Services (U.S.): Dial 911
– For immediate assistance in a crisis situation. Ensure they operator is aware it is a mental health emergency
General Support:
1. NAMI (National Alliance on Mental Illness): 1-800-950-NAMI (6264)
– Provides information, support, and resources for mental health.
2. Mental Health America (MHA): 1-800-969-6642
– Offers mental health resources and support.
3. SAMHSA (Substance Abuse and Mental Health Services Administration): 1-800-662-HELP (4357)
– Provides information and referrals for mental health and substance use disorders.
– Offers support 24/7 for those in emotional distress.
2. Lifeline Australia: 13 11 14
– Provides 24/7 crisis support.
3. Crisis Services Canada: 1-833-456-4566
– Offers support through phone and text.
Remember, it’s essential to seek professional help if you or someone you know is struggling. These resources are a good starting point for finding the support needed. And remember the best lesson from Finding Nemo comes from Dory: “Just keep swimming” Make it a great day folks, the choice is in your hands.
Life has a way of teaching us profound lessons, often through experiences we never anticipated. As a mom who has navigated the tumultuous waters of grief after losing both parents, my beloved Uncle John, former in-laws, and numerous close friends, I’ve come to understand that while the journey is deeply personal, it is also one that connects us to each other in ways we might not always recognize. Today, I want to share my story, not as a means of seeking sympathy, but to offer a beacon of hope and understanding for those who might be walking a similar path. And grief is a very personal journey and no two paths are the same, please know you are not alone.
The Weight of Loss
Losing my parents was like losing the anchors that held my world steady. They were my guiding stars, my sources of unwavering support, and the keepers of family traditions. Their absence created a void that felt insurmountable. I remember the days following their passing as a blur of grief and disbelief, a cacophony of emotions that seemed too vast for words. And still I don’t feel like words can accurately describe the first few months after we lost my Daddy and Mom.
While still grieving my Uncle John and parents who were so much a part of our daily lives; we also experienced the loss of close friends, and my former in-laws. It all seemed too much, like another wave crashing against my already fragile heart. Each person’s departure brought with it its own kind of pain—a different shade of grief, yet part of a larger tapestry of loss. These were people who had walked with me through various chapters of my life, sharing laughter, tears, and countless memories. Their absence was a reminder of the impermanence of life and the unpredictability of our journeys.
Finding Strength in Vulnerability
Grief is often portrayed as a linear process, but in reality, it’s more like a swirling dance with no clear steps. At first, I sought to shield myself from the raw pain, to put on a brave face for my children and keep life as normal as possible. But eventually, I realized that embracing my vulnerability was not a sign of weakness but a source of strength. Allowing myself to grieve openly meant accepting that my feelings were valid and that it was okay to not have all the answers.
Being honest with my children about our losses was one of the hardest yet most liberating things I did. We talked about their grandparents, uncles, and my friends in ways that honored their memories while allowing us to express our sadness. It became a shared experience, one that, while painful, also brought us closer. Through these conversations, I learned that grief does not need to be a solitary journey; it can be something that unites us.
Creating New Traditions
One of the most healing things for me has been creating new traditions that honor those I’ve lost. It started with small gestures—lighting a candle in their memory on significant dates, creating bouquets for their graves, sharing stories about them during family gatherings, and visiting places that held special significance. Over time, these traditions have evolved into a way of keeping their spirit alive, blending their memory into our everyday lives. As I have one daughter planning a wedding, she will be certain to honor her grandparents and perhaps even her honorary aunt Audra in her upcoming wedding ceremony. This is how we move on. We are forever altered by the loss, but we keep the memories in our hearts, so our loved ones are ever present.
As a family, we began to find joy in creating new memories while still cherishing the old ones. We celebrated our milestones with an appreciation for the past and a renewed hope for the future. One daughter’s graduation was especially poignant, her aunt brought a rose for each grandparent who was missing. It was a way of acknowledging that while the pain of loss is profound, it does not have to overshadow the beauty of living. We celebrated and had a party and there were smiles and laughter and it was good.
Embracing the Journey Forward
Grief is a lifelong companion, but it doesn’t have to define us. It’s a part of my story, but it’s not the whole story. I’ve learned that healing doesn’t mean forgetting, but rather finding a new way to live with the love and memories of those who have passed. It means allowing myself to experience joy again and to continue moving forward with a heart that has been forever touched by those who are no longer here.
I recently watched the episode of NCIS where “Ducky” passed away, and although he was old and it was his time, the loss still hurt. Director Vance shared a piece of wisdom with the team that Dr. Mallard had shared with Vance upon his wife’s death, We each die two deaths, one where our body gives out and the other when our stories stop being shared. Profound words to share with those experiencing loss. Don’t stop sharing the stories. It keeps them alive in our memories and even though their physical presence is gone, they do not have to be.
In my journey, I’ve found solace in connecting with others who have experienced similar losses. It’s through these shared experiences that we find understanding and support. We each have our own paths, but the connections we forge with others who have walked similar roads can be profoundly comforting.
A Message of Hope
If you are navigating the challenging waters of grief, know that you are not alone. Your feelings are valid, and your journey is uniquely yours. Embrace the love and memories of those you’ve lost while allowing yourself the grace to live and find joy again. Grief may change you, but it doesn’t have to diminish your capacity to love and find happiness.
In the end, life’s greatest gift is our ability to love deeply and to be loved in return. Even in the face of loss, the bonds we create and the memories we cherish become a source of strength. As a mom who has felt the weight of grief, I hold onto this truth: that the love we share with those who have left us continues to guide and uplift us through every step of our journey.
In loving memory of so many I have lost over the years, but especially:
Here we are smack dab in the middle of September!! Here in Texas the weather is starting to change, but we know it’s just a false fall, so we hold out for the real thing. It will be here before you know it. Today the sun shone through my blinds in my bedroom creating an effect that was ethereal. I figure it was time to post one of our stories.
Suicide Prevention and Awareness Month– who is not aware of suicide? We know it happens. We know someone who has attempted. We may even know someone who succumbed to their struggle. I am a mother of adult children who attempted suicide in adolescence. Let’s have that conversation. But, before I get too deep into this conversation, please be advised it might be triggering, or it may be healing. My child has given me permission to speak about their struggles with mental health because they want to try to get rid of the stigma. They believe we HAVE to talk about it or it gets ignored and ignoring leads to so many bad outcomes.
I could begin with explaining that they have diagnoses as far back as the 5th grade. They struggled with social cues, bullying, mood swings, meltdowns, overstimulation and so much more. School was hard for them. Kids can be cruel and for a child that felt that everyone that smiled to their face was their friend, the reality was hard to digest. They felt betrayed, and I was Momma Bear and giving the school what for trying to protect my baby. I felt the school was not doing enough to stop the bullying so I took it to the parents. The results were mixed, from “boys will be boys” to “my child would never” I got to hear all of the excuses for these children being mean spirited and discovered that they had learned the behavior at home, from their families. That broke my heart too. These were what I believed to be good people and their children were essentially torturing my child in school and no one would do anything to stop it.
So to save them the grief, I took a proactive approach,I pulled them from public school towards the end of 5th grade and sent them to a day program in a mental health facility. The idea was that I know being a teen is tough enough. Add in the mental health struggles they were already facing; I wanted them to have an arsenal of coping strategies to face those difficult years. It worked for a while. They were homeschooled, partly because of the struggles, partly because there were so many appointments to keep. We had to see a psychiatrist for prescriptions for anxiety and ADHD, a neurologist for the migraines and abdominal migraines, gastroenterology for GERD, the PCP for basic check ups and bloodwork. There was also cognitive behavioral therapy to work in conjunction with the medications for getting through everything from house fire trauma to basic meltdowns due to overstimulation.
It was so much at times, and keep in mind while they were going through this there were 4 other children with their own needs that had to be met and soccer, football, band, church, 4-H, FFA, and just life in general. I didn’t sleep much while they went through all of this, typically 4 hours or so each night. I got through on caffeine and adrenaline I suppose. Looking back there is so much of it a blur for them. They don’t remember certain things with much clarity when I ask, but other things they remember with perfect clarity. I think we were both in some sort of survival mode.
And then came 2016. It all caught up to everyone. My husband at the time had given up hope on ever getting better, he refused to attend any further physical therapy. He told me that he “couldn’t afford to get better.” I lost it. I decided right then and there that my children deserved better, that I deserved better and if he wasn’t going to work on being better; he needed to leave. He left and really never looked back.
Cue returning the kids to public school. By this point they were a freshman, the older two had moved out of our home. The oldest son was in Lubbock with his girl-friend and my oldest daughter had decided to move to Kansas with her aunt.
The struggles were almost immediate, they tried to jump from the mezzanine at the school. Police and school counselor insisted that they be placed in a mental health facility. It was hard, they were locked up away from us and the doctors switched up meds and had them in group therapy. It helped for a little while but about 6 months later, it happens again, another facility and again roughly six months after that. In September 2019, my beautiful, loving, sweet, intuitive, kind “child” (they were over 18 at this point), dissolved the psychiatric meds in a glass of water. They drank that water, behaved as though everything was normal, announced they were going to get in the shower and walked through the house. A few minutes later they are screaming “Mommy” and they are laying in the tub telling me they don’t want to die. 911 is called. While waiting for them to arrive, their sister and I attempt to at least get them out of the tub and a t-shirt and shorts on them. The paramedics secure their airway and by the time they are wheeled out on a gurney, they are completely unconscious. 4 days. 4 days sitting by their bedside while they are unconscious, while the meds work their way out of their system and medical staff ensure that medically they are stable. They survived. They went through this and came out the other side. It changed everything for us.
We learned through their recovery from this near death experience that they didn’t really want to die. They wanted to stop suffering from mental illness. They wanted the hurting to stop. They wanted to be “normal.” They learned that normal is just a setting on a washing machine. We learned not to take 1 single second of this precious life for granted. They learned to embrace their differences and find their village of people. We became part of that village, but let go of the idea that WE were the only ones in that village. Letting go of the baggage of the past, moving forward into better things for us all.
We learned so much in this season and we are all the better for it. Letting go is still the hard part. They had to figure some things out for themselves, and it hurt to watch. But they had to learn in their own way, in their own time. I couldn’t protect them forever as much as I would have liked to do that, it just wasn’t possible. They wasted time and energy and LOVE on the wrong people, but it made them appreciate the people who have always been there. The people who didn’t waver in their love and support.
We survived that September and all of the months thereafter, learning as we go and learning to let go.
Yes September is suicide awareness month, but for us it is every month. Although they have been true to their word and they have not made another attempt to end things, the struggle didn’t end. They still need support. There are still bad days, bad weeks even. We just handle them better; we use our coping skills. They take a walk, take a shower, eat a favorite meal. All of these things, these coping skills they have acquired, reminds them that they do actually enjoy being alive. They traveled to Canada; they have taken road trips with friends. They are currently travelling with their significant other, who is a kind and compassionate person. They are exploring the world around them and taking care of themselves, I never thought I would see this day!! They have learned to embrace themselves and the struggle, but not let the struggles keep them down. They got THAT from their Memaw! And Memaw would be proud!
If you are struggling or feel overwhelmed:
Crisis line 988 text or call
Crisis Text HELLO to 741741
For teens: Text teen2teen to 839863, or call 1-877-968-8491
From Mamaw with Love: Comfort food when the time calls for it
—
Table of Contents
1. **Main Dishes**
– Fried Chicken
– Shrimp and Grits
– Chicken and Dumplings
– BBQ Pulled Pork
– Meatloaf
– Beef Stroganoff
– Country Ham
– Biscuits and Gravy
– Collard Greens with Ham Hocks
– Baked Macaroni and Cheese
2. **Casseroles**
– Green Bean Casserole
– Tuna Noodle Casserole
– Sweet Potato Casserole
– Chicken Pot Pie
– Cornbread Casserole
– Breakfast Casserole
– Scalloped Potatoes
– Cheesy Broccoli Rice Casserole
– Baked Ziti
– Squash Casserole
3. **Sides**
– Classic Southern Cornbread
– Creamed Corn
– Potato Salad
– Fried Green Tomatoes
– Hush Puppies
– Southern Style Green Beans
– Coleslaw
– Baked Beans
– Macaroni Salad
– Buttered Corn on the Cob
4. **Holiday Cooking**
– Roast Turkey with Gravy
– Honey Glazed Ham
– Stuffing with Sausage and Apples
– Cranberry Relish
– Sweet Potato Pie
– Pecan Pie
– Buttermilk Biscuits
– Southern Corn Pudding
– Deviled Eggs
– Caramel Cake
5. **Desserts**
– Peach Cobbler
– Banana Pudding
– Red Velvet Cake
– Chess Pie
– Lemon Bars
– Chocolate Bourbon Pecan Pie
– Pound Cake
– Strawberry Shortcake
– Hummingbird Cake
– Coconut Cream Pie
6. **Specialty Foods**
– Pickled Okra
– Boiled Peanuts
– Country Sausage
– Homemade Hot Sauce
– Southern Style Jerky
– Bread and Butter Pickles
– Spiced Pecans
– Chicken Salad
– Old-Fashioned Tomato Jam
– Sweet Tea
—
Main Dishes
Fried Chicken
**Ingredients:**
– 1 whole chicken, cut into pieces
– 2 cups all-purpose flour
– 1 cup buttermilk
– 1 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– Salt and pepper to taste
– Vegetable oil for frying
**Instructions:**
1. **Prep the Chicken:** Rinse chicken pieces and pat dry.
2. **Season:** In a large bowl, mix flour with paprika, garlic powder, onion powder, salt, and pepper. Dredge chicken in flour mixture.
3. **Dip:** Soak chicken in buttermilk, then dredge again in flour mixture.
4. **Fry:** Heat oil in a large skillet over medium heat. Fry chicken until golden brown and cooked through, about 15 minutes per side.
5. **Drain:** Place fried chicken on a paper-towel-lined plate. Serve hot.
Shrimp and Grits
**Ingredients:**
– 1 lb large shrimp, peeled and deveined
– 1 cup grits
– 4 cups water
– 2 tbsp butter
– 1 cup shredded cheddar cheese
– 4 slices bacon, chopped
– 2 cloves garlic, minced
– 1 tbsp lemon juice
– Salt and pepper to taste
– 2 tbsp chopped parsley
**Instructions:**
1. **Cook Grits:** Bring water to a boil, add grits, and cook according to package instructions. Stir in butter and cheese.
2. **Cook Bacon:** In a skillet, cook bacon until crispy. Remove and set aside.
3. **Cook Shrimp:** In the same skillet, sauté garlic in bacon fat until fragrant. Add shrimp and cook until pink, about 3 minutes per side. Stir in lemon juice, salt, and pepper.
4. **Serve:** Spoon grits onto plates, top with shrimp, bacon, and chopped parsley.
—
Casseroles
Green Bean Casserole
**Ingredients:**
– 2 cans (14.5 oz each) green beans, drained
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup milk
– 1 cup French-fried onions
– 1 cup shredded cheddar cheese
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Mix Ingredients:** In a large bowl, combine green beans, soup, milk, and 1/2 cup French-fried onions. Mix well.
3. **Bake:** Pour mixture into a casserole dish. Bake for 25 minutes.
4. **Top and Finish:** Sprinkle remaining French-fried onions and cheese on top. Bake for an additional 5 minutes, until onions are golden and cheese is melted.
Sweet Potato Casserole
**Ingredients:**
– 4 cups mashed sweet potatoes
– 1 cup brown sugar
– 1/2 cup butter, melted
– 2 eggs
– 1 tsp vanilla extract
– 1/2 cup chopped pecans
– 1/2 cup mini marshmallows
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Mix:** In a large bowl, combine sweet potatoes, brown sugar, melted butter, eggs, and vanilla. Mix until smooth.
3. **Assemble:** Pour mixture into a baking dish. Top with chopped pecans and mini marshmallows.
4. **Bake:** Bake for 30 minutes, or until the marshmallows are golden and the casserole is heated through.
—
Sides
Classic Southern Cornbread
**Ingredients:**
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 1/4 cup vegetable oil
– 1 egg
**Instructions:**
1. **Preheat Oven:** Preheat oven to 425°F (220°C).
2. **Mix Dry Ingredients:** In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. **Combine Wet Ingredients:** In another bowl, mix milk, oil, and egg.
4. **Combine:** Add wet ingredients to dry ingredients and mix until just combined.
5. **Bake:** Pour batter into a greased baking dish. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Fried Green Tomatoes
**Ingredients:**
– 4 large green tomatoes, sliced
– 1 cup buttermilk
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 tsp paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
– Vegetable oil for frying
**Instructions:**
1. **Prep Tomatoes:** Dip tomato slices in buttermilk.
2. **Coat:** Mix cornmeal, flour, paprika, salt, and pepper. Dredge tomatoes in the mixture.
3. **Fry:** Heat oil in a skillet over medium heat. Fry tomatoes until golden brown, about 2-3 minutes per side.
4. **Drain:** Place fried tomatoes on a paper towel-lined plate. Serve warm.
—
Holiday Cooking
Roast Turkey with Gravy
**Ingredients:**
– 1 whole turkey (12-14 lbs)
– 1/2 cup butter, melted
– 1 onion, quartered
– 2 carrots, cut into chunks
– 2 celery stalks, cut into chunks
– 2 cups chicken broth
– Salt and pepper to taste
**Instructions:**
1. **Preheat Oven:** Preheat oven to 325°F (165°C).
2. **Prepare Turkey:** Rinse turkey and pat dry. Rub with melted butter and season with salt and pepper.
3. **Roast:** Place turkey in a roasting pan. Scatter onion, carrots, and celery around turkey. Roast for about 3-4 hours, or until internal temperature reaches 165°F (74°C). Baste occasionally with pan juices.
4. **Make Gravy:** Remove turkey and vegetables from the pan. Skim fat from pan drippings, then whisk in flour and cook until golden. Gradually add chicken broth, whisking constantly. Simmer until thickened. Serve with sliced turkey.
Pecan Pie
**Ingredients:**
– 1 pie crust
– 1 cup corn syrup
– 1 cup brown sugar
– 1/2 cup butter, melted
– 4 large eggs
– 1 1/2 cups pecans
– 1 tsp vanilla extract
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Mix Filling:** In a bowl, combine corn syrup, brown sugar, melted butter, eggs, vanilla, and pecans.
3. **Assemble Pie:** Pour filling into the pie crust.
4. **Bake:** Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Let cool before serving.
—
Desserts
Peach Cobbler
**Ingredients:**
– 1 cup all-purpose flour
– 1 cup sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup butter, melted
– 1 cup milk
**Instructions:**
1. **Preheat Oven:** Preheat oven to 375°F (190°C).
2. **Prepare Peaches:** In a large bowl, mix peaches with 1 cup sugar, 1/4 cup flour, cinnamon, and lemon juice. Pour into a greased baking dish.
3. **Make Batter:** In another bowl, combine 1 cup flour, 1 cup sugar, baking powder, and salt. Stir in melted butter and milk until smooth.
4. **Assemble:** Pour batter over peaches. Do not stir.
5. **Bake:** Bake for 40-45 minutes, or until the top is golden and the filling is bubbly. Serve warm with vanilla ice cream.
Banana Pudding
**Ingredients:**
– 4 cups milk
– 1 cup granulated sugar
– 1/2 cup cornstarch
– 1/4 tsp salt
– 4 large egg yolks
– 2 tbsp butter
– 1 tsp vanilla extract
– 4 ripe bananas, sliced
– 1 box vanilla wafers
– Whipped cream for topping
**Instructions:**
1. **Cook Pudding:** In a saucepan, combine milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened. Whisk in egg yolks, cook for 2 more minutes. Remove from heat, stir in butter and vanilla.
2. **Layer Pudding:** In a trifle dish, layer vanilla wafers, banana slices, and pudding. Repeat layers until all ingredients are used, ending with pudding.
3. **Top:** Refrigerate for at least 4 hours. Top with whipped cream before serving.
Red Velvet Cake
**Ingredients:**
– 2 1/2 cups all-purpose flour
– 1 1/2 cups sugar
– 1 cup vegetable oil
– 1 cup buttermilk
– 2 large eggs
– 2 tbsp cocoa powder
– 1 tbsp red food coloring
– 1 tsp vanilla extract
– 1 tsp white vinegar
– 1 tsp baking soda
– 1/2 tsp salt
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Mix Wet Ingredients:** In a bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
3. **Combine Dry Ingredients:** In another bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
4. **Combine:** Gradually add dry ingredients to wet ingredients, mixing until smooth.
5. **Bake:** Divide batter between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Chess Pie
**Ingredients:**
– 1 pie crust
– 1 1/2 cups granulated sugar
– 1/4 cup cornmeal
– 1/4 cup all-purpose flour
– 1/4 tsp salt
– 1/2 cup melted butter
– 4 large eggs
– 1 tbsp vinegar
– 1 tsp vanilla extract
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Mix Filling:** In a bowl, combine sugar, cornmeal, flour, and salt. Stir in melted butter, eggs, vinegar, and vanilla until smooth.
3. **Assemble Pie:** Pour filling into the pie crust.
4. **Bake:** Bake for 45-50 minutes, or until set and golden brown. Cool before serving.
Lemon Bars
**Ingredients:**
– **For the Crust:**
– 1 3/4 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/2 cup butter, softened
– **For the Filling:**
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 tsp baking powder
– 1/2 cup lemon juice
– 3 large eggs
– Powdered sugar for dusting
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. **Make Crust:** In a bowl, mix flour and powdered sugar. Cut in butter until crumbly. Press mixture into the bottom of the prepared dish.
3. **Bake Crust:** Bake for 15 minutes, or until lightly golden.
4. **Prepare Filling:** In a bowl, whisk together granulated sugar, flour, baking powder, lemon juice, and eggs until smooth.
5. **Assemble:** Pour filling over baked crust.
6. **Bake:** Bake for 20-25 minutes, or until filling is set. Cool completely and dust with powdered sugar before cutting into bars.
Chocolate Bourbon Pecan Pie
**Ingredients:**
– 1 pie crust
– 1 cup pecans
– 1/2 cup chocolate chips
– 3/4 cup corn syrup
– 1 cup brown sugar
– 1/4 cup butter, melted
– 4 large eggs
– 2 tbsp bourbon
– 1 tsp vanilla extract
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Mix Filling:** In a bowl, combine corn syrup, brown sugar, melted butter, eggs, bourbon, and vanilla. Stir in chocolate chips and pecans.
3. **Assemble Pie:** Pour filling into the pie crust.
4. **Bake:** Bake for 50-60 minutes, or until set and the filling is slightly jiggly in the center. Cool before serving.
Pound Cake
**Ingredients:**
– 1 cup butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 2 1/2 cups all-purpose flour
– 1/2 tsp baking powder
– 1 cup milk
– 1 tsp vanilla extract
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. **Cream Butter and Sugar:** In a bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. **Combine Dry Ingredients:** In another bowl, whisk flour and baking powder.
4. **Combine:** Gradually add flour mixture to butter mixture, alternating with milk. Stir in vanilla.
5. **Bake:** Pour batter into prepared pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool before removing from pan.
Strawberry Shortcake
**Ingredients:**
– **For the Shortcakes:**
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup butter, cold
– 3/4 cup milk
– **For the Strawberries:**
– 4 cups fresh strawberries, hulled and sliced
– 1/2 cup granulated sugar
– **For the Whipped Cream:**
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
**Instructions:**
1. **Prepare Strawberries:** Toss strawberries with sugar. Let sit for 30 minutes.
2. **Make Shortcakes:** Preheat oven to 425°F (220°C). In a bowl, mix flour, sugar, baking powder, and salt. Cut in butter until crumbly. Stir in milk until just combined. Drop spoonfuls of dough onto a baking sheet.
3. **Bake:** Bake for 12-15 minutes, or until golden brown.
4. **Make Whipped Cream:** In a chilled bowl, beat cream, powdered sugar, and vanilla until soft peaks form.
5. **Assemble:** Split shortcakes in half. Layer with strawberries and whipped cream. Top with remaining shortcake halves.
Hummingbird Cake
**Ingredients:**
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 cup vegetable oil
– 4 large eggs
– 1 cup crushed pineapple, drained
– 1 cup mashed ripe bananas
– 1 tsp vanilla extract
– 1 cup chopped pecans
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Mix Dry Ingredients:** In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. **Combine Wet Ingredients:** In another bowl, mix oil, eggs, pineapple, bananas, and vanilla.
4. **Combine:** Gradually add dry ingredients to wet ingredients. Stir in pecans.
5. **Bake:** Divide batter between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Coconut Cream Pie
**Ingredients:**
– **For the Crust:
**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup sugar
– 1/2 cup butter, melted
– **For the Filling:**
– 2 cups whole milk
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 1/3 cup cornstarch
– 1/4 tsp salt
– 3 large egg yolks
– 1 cup sweetened shredded coconut
– 1 tsp vanilla extract
– **For the Topping:**
– Whipped cream
– Toasted coconut flakes
**Instructions:**
1. **Prepare Crust:** Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a pie dish. Bake for 10 minutes.
2. **Make Filling:** In a saucepan, combine milk, cream, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until thickened. Whisk in egg yolks, then cook for 2 more minutes. Stir in coconut and vanilla.
3. **Assemble Pie:** Pour filling into the prepared crust. Refrigerate until set, about 4 hours.
4. **Top:** Before serving, top with whipped cream and toasted coconut flakes.
—
Specialty Foods
Pickled Okra
**Ingredients:**
– 1 lb fresh okra
– 2 cups white vinegar
– 1 cup water
– 1/4 cup salt
– 4 cloves garlic, peeled
– 1 tbsp dried dill weed
– 1 tsp mustard seeds
– 1/2 tsp red pepper flakes
**Instructions:**
1. **Prepare Jars:** Sterilize canning jars and lids.
2. **Prepare Okra:** Trim stems from okra.
3. **Make Brine:** In a saucepan, combine vinegar, water, and salt. Bring to a boil, then reduce heat and simmer.
4. **Pack Jars:** Pack okra into jars with garlic, dill, mustard seeds, and red pepper flakes.
5. **Add Brine:** Pour hot brine over okra, leaving 1/2 inch headspace. Wipe rims and seal jars.
6. **Process:** Process in a boiling water bath for 10 minutes. Cool and store.
Boiled Peanuts
**Ingredients:**
– 2 lbs raw peanuts in the shell
– 1/2 cup salt
– 1 tbsp Cajun seasoning (optional)
– Water
**Instructions:**
1. **Prepare Peanuts:** Rinse peanuts under cold water.
2. **Cook:** In a large pot, combine peanuts, salt, and Cajun seasoning if using. Cover with water.
3. **Boil:** Bring to a boil, then reduce heat and simmer for 2-3 hours, or until peanuts are tender. Add water as needed.
4. **Cool:** Drain and cool before serving.
Country Sausage
**Ingredients:**
– 2 lbs ground pork
– 1 tbsp salt
– 1 tsp black pepper
– 1 tsp crushed red pepper flakes
– 1/2 tsp dried sage
– 1/2 tsp dried thyme
– 1/2 tsp paprika
– 1/4 tsp garlic powder
**Instructions:**
1. **Mix Spices:** In a bowl, combine all spices.
2. **Combine:** Mix spices into ground pork until well incorporated.
3. **Shape:** Shape into patties or bulk sausage.
4. **Cook:** Cook sausage in a skillet over medium heat until browned and cooked through. Drain on paper towels.
Homemade Hot Sauce
**Ingredients:**
– 1 lb hot peppers (such as cayenne or jalapeño)
– 1 cup distilled white vinegar
– 1/2 cup water
– 1 tsp salt
– 2 cloves garlic, minced
**Instructions:**
1. **Prepare Peppers:** Rinse and cut peppers, removing seeds if desired for less heat.
2. **Blend:** In a blender, combine peppers, vinegar, water, salt, and garlic. Blend until smooth.
3. **Cook:** Pour mixture into a saucepan. Simmer over low heat for 10 minutes.
4. **Cool and Strain:** Let cool, then strain through a fine mesh sieve. Bottle and store in the refrigerator.
Southern Style Jerky
**Ingredients:**
– 2 lbs beef (such as flank steak), thinly sliced
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 1/4 cup Worcestershire sauce
– 2 tbsp hot sauce
– 1 tbsp smoked paprika
– 1 tbsp black pepper
– 1 tsp garlic powder
**Instructions:**
1. **Marinate:** In a bowl, combine soy sauce, brown sugar, Worcestershire sauce, hot sauce, paprika, pepper, and garlic powder. Add beef slices and marinate in the refrigerator for 6-12 hours.
2. **Dry:** Drain beef slices. Arrange on a dehydrator tray or oven rack. Dehydrate at 160°F (70°C) for 6-8 hours, or until dry and chewy.
3. **Cool and Store:** Let cool, then store in an airtight container.
Bread and Butter Pickles
**Ingredients:**
– 4 cups sliced cucumbers
– 1 cup sliced onions
– 1 cup white vinegar
– 1 cup sugar
– 1 tbsp mustard seeds
– 1 tsp celery seeds
– 1/2 tsp turmeric
– 1/2 tsp salt
**Instructions:**
1. **Prepare Jars:** Sterilize canning jars and lids.
2. **Prepare Cucumbers:** In a bowl, mix cucumbers and onions with salt. Let sit for 1 hour. Drain.
3. **Make Brine:** In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. **Pack Jars:** Pack cucumbers and onions into jars. Pour hot brine over them.
5. **Seal and Process:** Wipe rims, seal jars, and process in a boiling water bath for 10 minutes. Cool and store.
Spiced Pecans
**Ingredients:**
– 2 cups pecan halves
– 1 tbsp olive oil
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Season Pecans:** In a bowl, toss pecans with olive oil, paprika, cayenne, garlic powder, salt, and pepper.
3. **Roast:** Spread pecans on a baking sheet. Roast for 10-12 minutes, stirring halfway through, until golden brown and fragrant.
4. **Cool and Store:** Let cool before serving or storing in an airtight container.
Chicken Salad
**Ingredients:**
– 2 cups cooked, shredded chicken
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 1 celery stalk, chopped
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
**Instructions:**
1. **Combine Ingredients:** In a bowl, mix chicken, mayonnaise, Greek yogurt, celery, red onion, and parsley.
2. **Season:** Season with salt and pepper to taste.
3. **Chill:** Refrigerate for at least 1 hour before serving. Serve on sandwiches, in wraps, or on a bed of greens.
Old-Fashioned Tomato Jam
**Ingredients:**
– 4 cups diced tomatoes
– 2 cups granulated sugar
– 1/4 cup lemon juice
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp ground ginger
**Instructions:**
1. **Prepare Jars:** Sterilize canning jars and lids.
2. **Cook Jam:** In a saucepan, combine tomatoes, sugar, lemon juice, cinnamon, cloves, and ginger. Cook over medium heat, stirring frequently, until thickened, about 45 minutes.
3. **Fill Jars:** Pour hot jam into prepared jars, leaving 1/4 inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
4. **Cool and Store:** Cool jars and store in a cool, dark place.
Sweet Tea
**Ingredients:**
– 6 black tea bags or 3 of the “family sized”
– 1 gallon water
– 1 cup granulated sugar
– Lemon slices for garnish (optional)
– Fresh mint leaves for garnish (optional)
**Instructions:**
1. **Boil Water:** In a large pot, bring 1 quart of water to a boil. Remove from heat.
2. **Steep Tea:** Add tea bags to hot water and steep for 5 minutes. Remove tea bags.
3. **Sweeten:** Stir in sugar until dissolved.
4. **Combine:** Pour tea into a pitcher with remaining cold water. Chill in the refrigerator.
5. **Serve:** Serve over ice, garnished with lemon slices and mint leaves if desired.
—
This collection of recipes is a celebration of traditional Southern cuisine, bringing together beloved recipes for every occasion. Whether you’re cooking a comforting meal, preparing for the holidays, or indulging in classic Southern desserts, these recipes offer a taste of home and heritage. First edition posted 09/12/2024, and other recipes will be added as I can. Everything in moderation. No need to deny yourself some comfort food, but also make sure you are moving too!! Love and light!!! From Mamaw’s daughter!
Mothersense and Miscellaneous 