Wednesday, December 23, 2009

Brown Sugar Pie‏

So I am ever on the lookout for yummy recipes and I truly beleive I have found another keeper. Oh my goodness good and all thanks to Grace over at A Southern Grace and her grandmother for sharing it with her.

I know it seems unconventional to have an entire pie focused on brown sugar but well, just try it. I doubled this baby, which ends up being 4 pies. 3 for all the houses we are visting throughout the weekend and one to give as a gift to a dear friend of mine. Definitly worth the bit of time it takes to make them.


3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular frozen pie crusts


Prepare the pie crusts per package instructions.

In a large bowl, combine the brown sugar, flour and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend with a handheld mixer. Pour into the pie crusts and bake at 350F for about 30 minutes, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Oh so yummy,

Wednesday, December 9, 2009

Corn Dog Casserole

You know what caught my attention on this one? The combination of cornbread and sage, those are the two main ingredients in my Daddy's cornbread dressing on holidays. Oh my gosh. Now I have a reason to enjoy the flavor combo all year round.

adapted from Taste and Tell

1 tablespoon butter
2 cups celery, sliced
1 cup onions, chopped
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoon sage
1/2 teaspoon black pepper
18 oz. cornbread mix
8 oz. shredded cheddar cheese

In a skillet, melt butter and cook celery and onions until tender over medium high heat. Place in a mixing bowl and set aside.

Cut hot dogs in half, then into slices (like little moons). Place in a skillet, cook until lightly brown. Fold into celery mixture; set aside.

In another bowl, combine eggs, milk and black pepper. Fold about half of the mixture into the hot dog mixture, slowly you don't want scrambled eggs. Stir in cornbread mix. Add sage and rest of egg mixture. Add 3/4 of the shredded cheese and stir.

Spread mixture into a greased 3 quart dish. Top with the reserved cheese and bake uncovered at 350F until golden brown. About 30 minutes, give or take a bit.

You seriously have to try this recipe. Yum,

Sunday, December 6, 2009

Stuffed Cabbage Casserole

Always on the look out for quick meals (and more than ever healthy quick meals) I came across this recipe on the world wide web. I must admit it is incredibly good. Just sweet enough and just very very good. You have to try this one, not to mention the fact that it is only about 380 calories for 1/4 of the skillet.


1 lb. 96% extra lean ground beef
Extra Virgin Olive Oil
1 large sweet onion, chopped
2 Tablespoons garlic powder
few shakes seasoning (your choice)
2 Tablespoons Worcestershire Sauce
18-20 oz. tomato sauce, glass jar
1/4 cup water, as needed
3 Tablespoons ketchup
2 Tablespoons brown sugar
Cabbage, medium to small- 6 cups chopped


Put Tablespoon evoo in pan and brown meat, onion. Add seasonings and garlic powder, to taste. Add Worcestershire sauce.

Stir in tomato sauce, 1/4 cup of water, 3 Tablespoons ketchup and 2 teaspoons brown sugar. Simmer for 15 minutes or so.

Chop cabbage. Add to meat mixture and cover. Lower the heat and cook for about 45 minuntes to an hour, until the cabbage is done. Stir it every so often and add a bit of water as needed. It should be saucy, but not soupy. Not dry at all.

Of course Michael added cheese to his, as well as japs but not me. He keeps saying this is the best meal I have ever cooked before. I have to agree you guys- sooo freakin' good. Only one thing would make it better adding cooked white rice into the entire mixture. Then it would be just like a real stuffed cabbage roll. Yummy, so yummy.

Nom, nom, nom y'all,

Wednesday, December 2, 2009

Lynn's Feed an Army Cheese and Potato Soup

This recipe originally came from Nanny J who is Michael's Mom's Dad's Mom, you still with me? Shorter version? Michael's Great Grandmother. She made a much smaller version of this soup but all the same ingredients. Lynn explained to me that when the kids were in highschool, Michael, Michelle, Robert (a friend who lived with them for awhile) and Jackie (Father-in-law) got home from work they wanted something hearty and the original soup wouldn't cut it. So she did what all super women do and adapted it. Go Lynn!

You guy's have to try this soup, oh my gosh. It's not like it's crazy cheesy, it's actually the carrots that make it so orange- but it's so good. I didn't add anything. Make it!

Cheese and Potato Soup

15 potatoes, cubed
3 tablespoons butter
1 large onion, chopped
3 stalks celery, chopped
8 carrots, chopped
1 (4 ounces) velveeta cheese
2 cans cream of potato soup
5 tablespoon chicken base
10 slices bacon, crumbled

Melt the butter in a big pot, saute onions, carrots and celery until tender. Add the chicken broth and bring to a boil, add the soup and potatoes, stirring often. Add cheese and simmer about 10 minutes over medium/high heat.

Everyone say thank you Lynn- Thank you Lynn.


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