Finding Peace in the Kitchen: Cooking My Way Through the Chaos
Lately, I’ve been spending a lot of time in the kitchen — testing recipes, adjusting ingredients, and finding creative ways to use what I already have on hand. It’s not just about food; it’s about coping. It’s how I manage the discombobulation of my feelings, the uncertainty of the world, and the heaviness that sometimes tries to creep in. Cooking keeps my hands busy, my mind focused, and my heart grounded.
My kids are loving this little culinary journey — they’ve become my official taste testers. Not every recipe is a winner, but that’s part of the fun. My cinnamon rolls, for example, turned out tough and not fluffy at all. Instead of tossing them, I chopped them up, added a custard base, and turned them into a cinnamon roll French toast bake. It was a hit! Proof that even “failed” recipes can have delicious second lives.
I’ve been challenging myself to waste less and create more. Leftover taco meat, beans, Spanish rice, and corn turned into a comforting fall soup — some went straight into the freezer for another day. A close-dated can of fruit cocktail became the unexpected star of my “sweet heat salsa” when I mixed it with some red pepper flakes. I poured it over a pork roast, served it with mashed potatoes, and let me tell you — it was so good. Simple, cozy, belly-filling goodness.
Cooking every day — baking bread, making tortillas, mixing my own seasonings — has become more than a necessity. It’s a form of therapy. It helps me stay present and productive while I navigate this time of year, which has been difficult for me for a number of years. Recently, I restocked my pantry: flour, sugar, baking powder, cocoa, beans, potatoes, meats… all the staples that keep a kitchen humming. It gave me a strange sense of comfort and accomplishment — a reminder that even when life feels uncertain, there’s something deeply grounding about being able to nourish my family.
Sometimes, I think about my mom, Granny, Aunt Mertie, my former mother-in-law, and my Daddy. They all enjoyed my cooking, especially when my experiments turned out well. I think they’d be proud of me now — keeping their traditions alive while adding my own twist.
This — the mixing, the kneading, the simmering — this is how I cope. It’s how I manage the overwhelm, the grief, the unknown. It’s creative, it’s practical, and it fills both the stomach and the soul.
So if you’re feeling weighed down by the world or by your own thoughts, maybe try stirring something up in your kitchen. You might just find a bit of peace in the process, too.
Eating healthy doesn’t have to break the bank! With a little planning and some easy recipes, you can enjoy nutritious meals without overspending. Here are three dinner recipes, three lunch ideas, and three breakfast-to-go options, along with tips on budgeting and shopping smartly. You do not have to overhaul your entre menu just add these to a standard rotation for some variety and check back later for more kid friendly foods that are good for you and your pocketbook!!
Dinner Recipes
One-Pot Veggie Stir-Fry
Ingredients:
2 cups mixed vegetables (frozen or fresh)
1 cup cooked rice or pasta
2 tablespoons soy sauce
1 tablespoon olive oil
Optional: tofu or chicken for added protein
Instructions:
Heat oil in a large skillet over medium heat.
Add tofu or chicken if desired, and cook until protein is done.
Add vegetables and sauté for 5-7 minutes.
Stir in cooked rice or pasta and soy sauce; cook until heated through.
Chicken and Vegetable Bake
Ingredients:
4 chicken thighs (bone-in or boneless)
2 cups mixed vegetables (like carrots, potatoes, and broccoli)
2 tablespoons olive oil
Salt, pepper, and herbs (like thyme or rosemary) to taste
Instructions:
Preheat the oven to 400°F (200°C).
In a baking dish, toss chicken and vegetables with olive oil, salt, pepper, and herbs.
Bake for about 30-40 minutes or until chicken is cooked through and veggies are tender.
Blend with yogurt or milk in the morning for a quick breakfast.
Budgeting and Shopping Tips
Plan Your Meals: Create a weekly meal plan before grocery shopping. This helps you avoid impulse buys and ensures you buy only what you need.
Make a Shopping List: Stick to a list to keep your focus and reduce unnecessary purchases.
Buy in Bulk: Purchase staple items like rice, pasta, and oats in bulk. They’re usually cheaper and last longer. You can also buy larger packages of meat and break it up into smaller sizes and store in freezer bags.
Shop Seasonal: Fruits and vegetables that are in season tend to be cheaper and fresher.
Look for Sales and Coupons: Check store flyers for weekly sales, and use coupons when possible. Apps for grocery stores can help you keep track of discounts. Fall is a good time when you can stock your pantry with many staples for the kitchen go on sale because of holiday baking and cooking.
Use Frozen Produce: Frozen fruits and veggies are often less expensive and last longer than fresh ones, making them a great choice for budget meals.
By incorporating these recipes and tips into your routine, you can enjoy delicious, healthy meals without straining your budget. Remember that food is our fuel for energy and brain foods are important! Happy cooking!
**Mom tip: If you have a picky eater, always suggest 2 bites of new foods, and keep doing it every time because our tastebuds change over time and kids will discover that they like things and surprise even themselves. Also works on grownups who claim to not like things, just give it 2 bites!!
Getting it out of my head: Connecting while cooking
I have been working on getting my recipes out of my head and onto paper. This requires a type of skill that is somewhat foreign to me. I know what to do and how much to add by habit, by reflex even, not by measurement. How do I get the crust of my Lemon Delight just thin enough? I just do. No really, it takes patience and practice to get that little ball of dough flattened out just right to serve as the crust at the bottom of a family favorite dessert. I have to examine whether or not to use the grated frozen butter in my biscuits or if they are good enough just as drop biscuits or pat them out and cut them… Should I share that sometimes I use tarragon in my chicken broth and sometimes I don’t? Do I include it in the recipe if I don’t always use it? It is a labor of love to get my cooking and baking knowledge out of my head and onto paper. I then wondered why I enjoy cooking for people so much. Because I do love to cook and bake. I also had a student ask me once why I didn’t open a restaurant. I think I couldn’t open a restaurant because then the cooking and baking would be an obligation and maybe I wouldn’t love it so much. I don’t ever want to stop loving the cooking and baking that I do for my loved ones. I think that is the secret ingredient in all of my recipes, LOVE. I learned that too, from my Granny and my Mom, and even my Dad the few times he made friend eggs, sausage, gravy and biscuits for breakfast. I’ll get the measurements down eventually. Until then, the following are some thoughts about cooking and why we can use it to connect, especially with the weather getting colder and the holiday season upon us.
Why We Enjoy and Connect with Cooking So Much
Cooking is more than just a means to feed ourselves; it’s a rich tapestry of culture, emotion, and creativity. Whether we’re flipping pancakes on a Sunday morning, crafting a complex dinner for friends, or baking cookies on a rainy afternoon, the act of cooking resonates deeply within us. But what is it about cooking that captivates so many? Let’s explore the reasons behind our love for this age-old practice.
1. Creativity and Self-Expression
At its core, cooking is an art form. It invites us to express ourselves through the colors, flavors, and textures we combine. Each dish we create tells a story, reflecting our preferences, experiences, and even our moods. From experimenting with spices to plating a dish beautifully, cooking allows us to unleash our creativity and try something new. The kitchen becomes our canvas, and the ingredients are our paints.
2. Connection to Culture and Tradition
Food is deeply intertwined with culture and history. Recipes are often passed down through generations, carrying with them the memories and traditions of our families. Cooking traditional dishes can be a way to connect with our heritage, celebrate our roots, and share these experiences with others. This sense of connection can be profoundly comforting, reminding us of home, family gatherings, and shared celebrations.
3. Mindfulness and Presence
In a fast-paced world filled with distractions, cooking offers a chance to slow down and be present. The process of chopping vegetables, stirring a pot, or kneading dough engages our senses and demands our attention. This mindfulness can be therapeutic, providing a break from daily stresses and allowing us to focus on the moment. The rhythmic motions of cooking can create a sense of calm, turning a mundane task into a meditative practice.
4. Nourishment and Care
Cooking is an act of nourishment—not just for ourselves but for others as well. Preparing a meal can be a way to show love and care for those around us. Whether it’s a family dinner, a potluck with friends, or a meal for someone in need, cooking allows us to nurture relationships and foster connections. Sharing food is a universal gesture of hospitality and community, creating bonds that go beyond mere sustenance.
5. The Joy of Discovery
Each culinary endeavor is an opportunity for discovery. Trying out new ingredients, techniques, or cuisines can be an exciting adventure. Cooking teaches us about the world, as we explore different cultures through their food. It challenges our palates and expands our culinary horizons, encouraging us to be adventurous and embrace change. This joy of discovery keeps cooking fresh and exciting, always inviting us to learn more.
6. Sense of Accomplishment
There’s a unique satisfaction that comes from creating something from scratch. The aroma of a dish as it cooks, the beautiful presentation of a plated meal, and the smiles of those who enjoy it all contribute to a sense of accomplishment. Cooking can boost our confidence and reinforce our skills, reminding us that we have the power to create something delicious and meaningful.
7. Community and Togetherness
Cooking often brings people together. Whether we’re cooking with family, hosting a dinner party, or participating in a cooking class, the kitchen can be a gathering place. Sharing the experience of preparing a meal fosters communication, teamwork, and collaboration. These moments create lasting memories and strengthen our bonds with others.
Wrapping it up.
Cooking is a multifaceted experience that goes beyond just preparing food. It allows us to connect with ourselves, our culture, and our loved ones. Whether we’re seeking creativity, mindfulness, or a sense of accomplishment, cooking fulfills a deep human need for connection and expression. So, the next time you find yourself in the kitchen, take a moment to appreciate the joy and richness that cooking brings to your life. Embrace the process, savor the flavors, and celebrate the connections you create along the way. Happy cooking!
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!
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.
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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.
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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 