Blueberry Brunch Cake

Ingredients:

 1 tablespoon flour

¾ cup sugar

6 tablespoons butter, softened

1 large egg

1 large egg white

1 2/3 cup flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup buttermilk

¼ cup orange juice

1 teaspoon grated orange rind

1 teaspoon vanilla

1 ½ cup fresh blueberries

2 tablespoon sugar

1/8 teaspoon ground nutmeg

1/4 teaspoon cinnamon

Directions: 

• Preheat oven to 350 degrees. Coat bottom of a 10 inch spring form pan with cooking spray; line with parchment paper.  Coat bottom and sides with cooking spray and dust with 1 T flour.
• Combine sugar and butter; beat with a mixer at medium speed for 5 minutes.  Add egg and egg white; beat well.
• Combine flour, baking powder, soda and salt in a small bowl; stir with a whisk.  Combine buttermilk, juice, rind and vanilla in small bowl.  Add flour and buttermilk alternately to sugar beginning and ending with flour mixture. 
• Fold in blueberries.  Spoon batter into prepared pan.  Combine sugar, nutmeg and cinnamon in small bowl.  Sprinkle over batter. 
• Bake at 350 degrees for 40 minutes or until pick comes out clean.  Cool in pan 10 minutes on wire rack.  Remove sides from pan.

Oven Roasted Sweet Potatoes

 I was afraid these wouldn't be sweet enough without brown sugar and cinnamon.  They are great!  You can really taste the sweetness of the potato.  


Ingredients:
3-4 large sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon sea salt

Directions:

• Peel and cube sweet potatoes into about an inch cube
• Spray a 9"x13" baking dish with cooking spray and add potatoes
• Whisk together oil, honey and lemon juice in a small bowl
• Pour over potatoes tossing to coat
• Bake in a 350 degree oven for 60-75 minutes. Stir every 15 minutes.

Paula's Oven Fried Chicken

I typically  tend to shy away from Paula Dean's recipes because of the high fat content.  This is an exception to her typical fare and an exceptional crispy oven-fried chicken.  I use boneless chicken breasts, but chicken tenders would be good as well.


Ingredients:
1 cup Panko breadcrumbs
1 cup grated Parmesan cheese
1 tablespoon dried thyme
1 tablespoon olive oil
Sea salt and Pepper
1/4 cup Dijon mustard
2 tablespoons water
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts


Directions:

• Preheat oven to 400 degrees.  Line a jelly roll pan with heavy aluminum foil.  
• Place a cooling rack on the foil and spray with non-stick cooking spray.
• Cut chicken breasts into 4-5 pieces.  Pound each piece to 1/4 inch thickness.
• Combine breadcrumbs, cheese, thyme, salt, pepper and olive oil in a shallow bowl.
• In a separate bowl, combine mustard, water and olive oil.
• Coat each chicken piece with mustard mixture, then dredge in crumbs.
• Place on cooling rack and bake for 30 minutes.
• Serve immediately

Macaroni Salad

Everyone has a favorite macaroni salad--this is mine.  


Ingredients:
2 cups uncooked elbow macaroni
1 medium onion, chopped
2 stalks of celery, chopped
4-5 sweet pickles, chopped
2-3 hard boiled eggs, chopped
2/3 cup mayonaisse
1/8 cup white vinegar
1/8 cup juice from the pickle jar
1/4 cup sugar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika


Directions:

• Cook macaroni in salted water for 8 minutes. Drain.
• Combine onion, celery, pickles, and eggs in a large bowl.  Add the macaroni
• In a small bowl, combine remaining ingredients to create a dressing.  Pour over macaroni mixture and toss.
• Refrigerate for more than 4 hours or overnight.

Servings:  6

Pasta Bolognese Sauce

It takes hours to make this meat sauce, but it's worth it!  It makes nearly a gallon, so plan on freezing some, or using for another recipe.  Be patient while it simmers, but don't forget to stir and check the liquid level.  I set the the kitchen timer and stir at 20 minute intervals.

Ingredients:

• 1 large onion, chopped
• 2 large carrots, chopped
• 3 ribs celery, chopped
• 4 cloves garlic
• Extra-virgin olive oil
• Kosher or Sea Salt
• 3 pounds ground round
• 2 cups tomato paste
• 3 cups red wine
• Water
• 3 bay leaves
• 1 bunch thyme, tied in a bundle
• 1 pound spaghetti
• 1/2 cup grated Parmesan
• Half and Half, or cream

Directions:

• In a food processor or blender, puree onion, carrots, celery, and garlic into a coarse paste.
• Coat a large pan with oil and heat over medium heat.Add the pureed veggies and season generously with salt. 
• Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.
• Add the ground beef and season again generously with salt. Don't rush this step. Cook another 15 to 20 minutes.
• Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
• Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. 
• Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 1 cup at a time. 
• Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
• During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. 
• When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
• While the pasta is cooking, stir in 1/2 to 1 cup of half and half. Remove bay leaves and thyme. 
• Remove 1/2 of the ragu from the pot and reserve.Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce.
• Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced.
• Turn off the heat and give a big sprinkle of Parmesan. Toss vigorously.
• Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmesan and serve immediately.

Grandma Kelly’s Onion Canapés

My grandma didn't really create this recipe, but it was often something she served at private dinner parties she worked during the 1960's and 70's.

Ingredients:

4 tablespoons grated parmesan cheese

1 small onion, sliced very thin

1 cup mayo

Additional grated parmesan

Small, crust less rounds of baguette, or party rye

Directions:

• Mix cheese and mayo and spread on bread.  
• Place a thin slice of onion on top. 
• Put ½ teaspoon dollop of mayo on top of onion and sprinkle with a little more Parmesan.  
• Broil on cookie sheet until golden brown.  
• Serve immediately.

Anne’s Pinwheels

Ingredients:

2 pkg (8oz each) cream cheese, softened

1 pkg (1oz) Ranch Dressing Mix

2 green onions, minced

4 (10 or 12 inch) flour tortillas

1 jar (4oz) diced pimento

1 can (4oz) diced green chiles

1 can (2 ¼ oz) sliced black olives

Directions:

• Mix first three ingredients.  Spread on tortillas.  
• Drain veggies and blot dry (squeeze) on paper towels.  
• Sprinkle equal amount of remaining ingredients on tortillas.  
• Roll tightly.  Chill at least 2 hours.  
• Cut rolls into 1 inch pieces.  Discard ends.  
• Serve with spirals facing up.

Italian Torte

It takes a few trials to get this to be a "pretty" appetizer, but it always tastes great!

Ingredients:
3 ounces sun-dried tomatoes
2 8-ounce packages of cream cheese
1 clove garlic, minced
10-12 slices of provolone cheese
8 ounces of pesto, drained
Cheesecloth

Directions:

• Bring a small saucepan of water to boil. Turn off heat. Place sun-dried tomatoes in the water and cover for 5 minutes. Drain and finely chop.
• In a medium bowl, mix cream cheese and garlic.
• Line a medium bowl with a large piece of dampened cheesecloth. Layer with 1/3 of the provolone.
• Spread with 1/2 the pesto. Spread with 1/2 the cream cheese mixture. Layer with 1/2 the sun dried tomatoes.
• Layer with 1/3 provolone, remaining pesto, remaining cream cheese and remaining sun dried tomatoes. Top with remaining provolone
• Pull cheese cloth around the layered mixture and gently press into bowl to mold and remove any excess oil.
• Chill in refrigerator 3-4 hours.
• When ready to serve, remove cheese cloth and turn upside down onto a large dish to serve.

Cheddar Scallion Grit Cakes

Learned to make these at Charleston Cooks and discovered I do like grits after all! For creamy cheese grits, serve immediately after adding cheese and scallions.

Ingredients:
3 cups water
1/2 teaspoon salt
2 tablespoons butter
1 cup stone ground grits
1 cup heavy cream
1 cup cheddar cheese, grated
1 bunch of scallions, chopped
Dash of Tabasco
Cornmeal
Canola Oil

Directions:

• Place water, salt and 1 tablespoon butter in a medium sauce pan. Bring water to a boil.
• Add grits to boiling water, stir well and reduce to low heat.
• Cook stirring occasionally until thick and creamy (about 40 minutes).
• Mix in cream and remaining butter.
• Remove pan from heat and mix in cheese and scallions. Add Tabasco and season to taste with salt and pepper
• Pour grits into a shallow sheet pan, and spread across pan in an even layer. Place sheet in refrigerator until grits are cool and hardened.
• Remove pan from refrigerator and cut into round cakes of desired size with a biscuit cutter.
• Place some cornmeal in a shallow dish. Coat cakes in cornmeal on both sides.
• Heat 1/8 inch of canola oil in a large saute pan over medium heat. Heat oil until hot.
• Carefully place grit cakes in hot oil and fry until golden brown on both sides

Collard Greens and Bacon

Great for those days I'm craving low country cooking.

Ingredients:
1 1/4 pound collard greens
1 tablespoon water
3-4 slices Canadian bacon
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/4 teaspoon red pepper flakes
3/4 cup chicken broth
hot pepper sauce

Directions:

• Remove stems and center ribs from greens. Cut into 1/2 inch strips.
• Place in a large bowl, cover with just enough water to cover and plastic wrap. Microwave 5 minutes. You may need to do this in two batches.
• Heat a large skillet. Cook bacon 2 minutes on each side. Remove, chop and set aside.
• Add oil and onion. Cook 2-3 minutes.
• Add greens, stir in vinegar, syrup, red pepper and broth.
• Bring to a simmer. cover and cook 30 minutes.
• Add chopped bacon to pan and season with salt
• Pass hot pepper sauce to add to taste.

Spice Cake

This is a moist spice cake that is even better when iced with cream cheese frosting.

Ingredients:
2 1/4 cup cake flour
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
3/4 cup brown sugar
3/4 cup shortening
1 cup buttermilk
3 eggs

Directions:

• Sift first seven ingredients
• Add brown sugar, shortening and milk
• Mix with electric mixer on low to medium speed for 2 minutes
• Add eggs and beat 2 minutes more
• Pour into two 9"x 1.5 " round cake pans
• Bake in a 350 degree oven for 30-35 minutes
• Cool completely

Buttermilk Pancakes

You'll need to plan ahead to allow the wet ingredients to sit for an hour. This makes large fluffy pancakes.

Ingredients:
3 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk (don't substitute!)
1/2 cup milk
3 eggs
1/3 cup melted butter

Directions:

• Combine flour, sugar, salt, baking powder and soda with a whisk
• In another bowl, combine milks, eggs and butter with whisk.
• Let buttermilk mixture sit for one hour to reach room temperature
• Oil a griddle and heat to medium high
• Combine wet and dry ingredients, leaving lumps
• Pour 1/2 cup batter per pancake onto griddle.
• Turn once when full of bubbles.

Yields: 10-12 large pancakes

Crockpot BBQ Meatballs

Easy meatballs to serve a crowd

Ingredients:

3 pounds frozen meatballs
2 medium onions, cut into wedges
12 ounce can beer
1 1/2 cups ketchup
2 tablespoons red wine vinegar
1/4 teaspoon garlic powder
salt and pepper
1/4 cup brown sugar
1/4 cup Heinz 57 sauce

Directions:

• Combine all ingredients in a crockpot
• Heat on low for 8 hours

Pastor Deb's Chicken Salad

This is just a few simple ingredients, but comes together to make a yummy chicken salad. Thanks to Pastor Deb Crabtree for the recipe!

Ingredients:
2 1/2 cups chopped, cooked chicken
1 cup red grapes
1/2 cup coarsely chopped pecans
1 teaspoon salt
1 cup mayonaisse
1/2 cup whipping cream

Directions:

• Combine all ingredients and chill.

Guacamole

Love this tasty guacamole!

Ingredients:
3 ripe avocados
1/2 cup finely chopped, sweet onion
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 medium tomato, coarsely chopped
3 tablespoons chopped fresh cilantro

Directions:

• Cut avocados in half and remove pits.
• Scoop avocado flesh from peel
• Mash avocados and stir in remaining ingredients
• Cover and chill slightly.
• Garnish with additional cilantro

Yields: 2 1/2 - 3 cups

Cream Cheese Brownies

These are a quick, moist brownie without icing. Using the foil makes for fast cleanup also.
Ingredients:
4 squares of unsweetened baking chocolate
3/4 cup (1.5 sticks of butter)
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup flour
1 8oz pkg cream cheese
1/3 cup sugar
1 egg
2 tablespoons flour
Directions:

• Line 13"x9" pan with foil. Allow ends to hang over edges. Spray with cooking spray.
• Microwace chocolate and butter on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar. Blend in eggs and vanilla. Add flour and mix well.
• Spread into prepared pan.
• Beat cream cheese, sugar, egg and flour until blended. Drop by spoonfuls over brownie batter.
• Swirl with a knife
• Bake in a preheated oven at 350 degrees for 30-35 minutes until toothpick inserted in center comes out clean.
• Cool completely. Use foil to lift from pan before cutting to serve.