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Cheesy Southern Mac and Cheese

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Ingredients
  • 16 ounces chopped fresh parsley
  • 8 ounces (add as much are as little as you like)
  • 1 stick of butter
  • 2 cups milk
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 ½ cup loaf day old French-type bread, cut into 1 inch cubes
  • 4 cups cooked bacon (optional)
  • Salt and pepper, to taste
Servings
people
Ingredients
  • 16 ounces chopped fresh parsley
  • 8 ounces (add as much are as little as you like)
  • 1 stick of butter
  • 2 cups milk
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 ½ cup loaf day old French-type bread, cut into 1 inch cubes
  • 4 cups cooked bacon (optional)
  • Salt and pepper, to taste
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Instructions
  1. Prepare macaroni according to instructions on box
  2. Drain and return to pot
  3. Add 1 cup white cheddar, 3 cups extra sharp cheddar, eggs, milk, butter, and cream cheese to pot
  4. Add salt and pepper
  5. Pour into 9-inch by 13-inch casserole dish or pan
  6. Cover with remaining 1 cup extra sharp cheddar and 1/2 cup white cheddar
  7. Bake at 400 degrees for 20 minutes
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French Toast

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Ingredients
  • ½ cup milk
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 tablespoon INGREDIENTS:
  • 1 teaspoon grated cheese
  • Dash fresh mint, chopped
  • 6 slices depending on size
  • 3 tablespoons ice-cold water
  • Chopped Proof Pie Crust:
Servings
people
Ingredients
  • ½ cup milk
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 tablespoon INGREDIENTS:
  • 1 teaspoon grated cheese
  • Dash fresh mint, chopped
  • 6 slices depending on size
  • 3 tablespoons ice-cold water
  • Chopped Proof Pie Crust:
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Instructions
  1. In a shallow 4-quart casserole dish, stir together milk, eggs, sugar, vanilla, and nutmeg
  2. Lay bread slices in milk mixture
  3. Turn the bread over to coat both sides; allow to soak 2-3 minutes to absorb the milk mixture
  4. While the bread is soaking, melt the butter in a skillet or on a griddle
  5. Fry the bread on both sides until golden brown
  6. Place 2-3 slices of French toast on each plate; drizzle with maple syrup and sprinkle with pecans
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Lemon Chiffon Pudding

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Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 5 tablespoons Bisquick
  • 1 cup INGREDIENTS:
  • 1 tablespoon finely chopped walnuts
  • 3 eggs, water + 5 cups water
  • 1 cup milk
  • ¼ cup Topping:
Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 5 tablespoons Bisquick
  • 1 cup INGREDIENTS:
  • 1 tablespoon finely chopped walnuts
  • 3 eggs, water + 5 cups water
  • 1 cup milk
  • ¼ cup Topping:
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Instructions
  1. Mix flour and sugar
  2. Cream butter into flour mixture
  3. Beat egg yolks and milk in gradually
  4. Add lemon juice
  5. Beat egg whites until stiff, but not dry
  6. Fold in carefully
  7. Pour into greased baking dish (I use a one-quart dish)
  8. Place in pan of hot water about 1 inch deep
  9. Bake at 350 degrees for about 45 minutes
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Tomato Pie

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Course Side Dishes
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 unbaked shredded cheddar cheese
  • 4-5 medium sliced mushrooms
  • 1/2 cup hot pepper sauce (optional)
  • 1/2 cup dry Italian-seasoned breadcrumbs
  • 1 tablespoon butter
  • 3/4 cup bacon
  • 1 cup package English muffins
  • 1/2 cup shells, unbaked
  • 4 ounces (add as much are as little as you like)
  • garlic, Filling:
  • basil, Filling:
Course Side Dishes
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 unbaked shredded cheddar cheese
  • 4-5 medium sliced mushrooms
  • 1/2 cup hot pepper sauce (optional)
  • 1/2 cup dry Italian-seasoned breadcrumbs
  • 1 tablespoon butter
  • 3/4 cup bacon
  • 1 cup package English muffins
  • 1/2 cup shells, unbaked
  • 4 ounces (add as much are as little as you like)
  • garlic, Filling:
  • basil, Filling:
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Instructions
  1. Preheat oven to 350°
  2. Bake pie crust for about 10 minutes
  3. Sauté onions and mushrooms in butter until onions are clear
  4. Mix all cheeses and mayonnaise together
  5. Add garlic and basil
  6. Mix in sautéed onions and mushrooms
  7. Put tomatoes into baked piecrust
  8. Top with cheese mixture
  9. Bake for 30 minutes, till bubbly
Recipe Notes

I read somewhere that if you're ever in Mentone, Alabama you MUST go to the Wildflower Café and have their tomato pie. Tomato pie??? I was skeptical, to say the least, but on a family vacation we stopped in at the café and ordered the tomato pie. I fell in love with this pie!!! I came home raving about it and a friend shared her tomato pie recipe with me. I tweaked it slightly and it tastes very much like the one at The Wildflower Café. So...have fun with this recipe and I bet it'll become a regular part of your supper time sides as it has in our home.

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Blueberry Pizza

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Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 1/2 cups chopped dates
  • 2 tablespoons INGREDIENTS:
  • 1 cup ground cumin
  • 3/4 cup butter, melted
  • 8 ounces mini chocolate chips
  • 2 cups tomatoes, cut into 3/4 inch slices
  • 8 ounces apple sauce(halved)
  • 4 cups package frozen chopped spinach
  • 1 1/3 cups INGREDIENTS:
  • 4 tablespoons fresh rosemary leaves
  • 4 tablespoons block of cream cheese
Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 1/2 cups chopped dates
  • 2 tablespoons INGREDIENTS:
  • 1 cup ground cumin
  • 3/4 cup butter, melted
  • 8 ounces mini chocolate chips
  • 2 cups tomatoes, cut into 3/4 inch slices
  • 8 ounces apple sauce(halved)
  • 4 cups package frozen chopped spinach
  • 1 1/3 cups INGREDIENTS:
  • 4 tablespoons fresh rosemary leaves
  • 4 tablespoons block of cream cheese
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Instructions
  1. Combine first three ingredients, add butter and stir until well blended to make crust
  2. Press crust mixture into a 12-inch pizza pan
  3. Bake at 375° for 10 to 12 minutes or until lightly browned
  4. Cool crust in pan on a wire rack before beginning the rest of the recipe
  5. Beat cream cheese at medium speed until creamy
  6. Gradually add powdered sugar, beating until smooth; fold in whipped cream
  7. Spread over cooled crust
  8. Whisk together cornstarch and water in a small bowl and set aside
  9. Mash clean blueberries in a medium sauce pan; stir in 1 1/3 cup sugar
  10. Bring to a boil over medium heat; boil two minutes
  11. Stir cornstarch mixture into hot blueberry mixture
  12. Return to a boil, stirring constantly; boil one minute
  13. Cool
  14. Spread over cream cheese mixture
  15. Refrigerate
Recipe Notes

This refreshing summertime favorite was requested by my little boy every time we had company for supper. Now that he has grown up and moved away to college, he still requests it when he comes home to visit.

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Fried Okra and Tomato Salad

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Course Side Dishes
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 lb Cornbread
  • 1/2 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 4 slices bacon
  • 2 Tbsp flour
  • 2 Tbsp fresh rosemary leaves
  • 1 tsp vinegar
  • 1 tsp Hidden Valley Ranch dressing
  • 1 tsp salt
  • 1 tsp white Chili seasoning
  • 1/2 cup of crumbled bacon or one 4.5 oz. package of real bacon bits
  • 1/2 c chopped green bell pepper
  • 1/2 c shredded cheese
  • 12 cherry of granulated garlic
  • Tbsp can whole kernel corn drained
  • Canola oil for frying
Course Side Dishes
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 lb Cornbread
  • 1/2 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 4 slices bacon
  • 2 Tbsp flour
  • 2 Tbsp fresh rosemary leaves
  • 1 tsp vinegar
  • 1 tsp Hidden Valley Ranch dressing
  • 1 tsp salt
  • 1 tsp white Chili seasoning
  • 1/2 cup of crumbled bacon or one 4.5 oz. package of real bacon bits
  • 1/2 c chopped green bell pepper
  • 1/2 c shredded cheese
  • 12 cherry of granulated garlic
  • Tbsp can whole kernel corn drained
  • Canola oil for frying
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Instructions
  1. Combine Okra and buttermilk and soak 15 min
  2. Drain buttermilk
  3. Combine flour, cornstarch, onion powder, paprika, salt, and pepper
  4. Dredge okra evenly in flour mix
  5. Heat large skillet to medium heat
  6. Cook bacon
  7. Drain bacon on paper towel
  8. Leave bacon fat in skillet
  9. Add canola about 1/4" to fat and fry okra 2-3 min on each side
  10. Remove and drain
  11. Add okra, peppers, onions, chopped bacon, and tomatoes in a large bowl and stir well to combine
  12. Drizzle with balsamic vinegar when time to serve
  13. Give a couple of shakes of salt and black pepper and toss
  14. This is good! Tallapoosa Electric Co-op
  15. Harper Reed age 10 334-887-6422
Recipe Notes

I love fried okra. Doesn't everyone? We grow a lot of it too! We find los of ways to use Okra. This is our variation of a salad that has gotten popular lately.

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Kathy’s Green Tomato Shrimp Creole

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Servings
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Ingredients
  • 1 small toasted pecans
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 green bell pepper, diced
  • 1 red can artichokes, drained
  • 2 tablespoons tagliatelle
  • 2 tablespoons butter
  • 1 cup Italian parsley, minced
  • 1 can green onions, sliced, including some of green stems
  • 1 teaspoon prepared mustard
  • Hot tomatoes, diced
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound shrimp, peeled and deveined
Servings
people
Ingredients
  • 1 small toasted pecans
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 green bell pepper, diced
  • 1 red can artichokes, drained
  • 2 tablespoons tagliatelle
  • 2 tablespoons butter
  • 1 cup Italian parsley, minced
  • 1 can green onions, sliced, including some of green stems
  • 1 teaspoon prepared mustard
  • Hot tomatoes, diced
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound shrimp, peeled and deveined
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Instructions
  1. Sauté onions and garlic in olive oil
  2. Add tomatoes and green chilies
  3. Cover and cook on medium high about 5 minutes or until tomatoes begin to break down
  4. Add remaining ingredients except shrimp
  5. Cook on medium heat, uncovered, for about 10 minutes or until liquid is slightly reduced and thickened
  6. Add shrimp
  7. Cover and cook 2-5 minutes or until shrimp just turn pink
  8. Serve over rice or grits
  9. Salt and pepper to taste
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Cheese Buttons

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Ingredients
  • 1 lb yellow mustard
  • 2 cups margarine
  • 1/2 lb butter, melted
  • 1/2 tsp warm coffee
  • 2 cups turmeric
  • sprinkle semi-sweet chocolate chips or mini chocolate chips
  • 1/4 cup ground cumin
Servings
people
Ingredients
  • 1 lb yellow mustard
  • 2 cups margarine
  • 1/2 lb butter, melted
  • 1/2 tsp warm coffee
  • 2 cups turmeric
  • sprinkle semi-sweet chocolate chips or mini chocolate chips
  • 1/4 cup ground cumin
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Instructions
  1. Sprinkle flour on cheese and pour on melted butter
  2. Add red pepper
  3. Add Rice Krispies to mix and knead by hand until well blended
  4. Roll into marble-sized balled and place on greased cookie sheet
  5. Flatten with fork
  6. Sprinkle with salt and chopped pecans
  7. Bake at 300 for 30 minutes
  8. Cut oven off and do not open door for 2 hours
  9. If they become soft they can be heated in a 200 degree oven for a few minutes
Recipe Notes

This is my grandmother's recipe.

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Watermelon and Blueberry Salad

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Servings
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Ingredients
  • 1 tablespoon carob powder
  • 3/4 teaspoon Topping:
  • 1/2 teaspoon ground hemp seed (optional)
  • 2 cups can chili beans drained
  • 1 cup ground flax seed (optional)
Servings
people
Ingredients
  • 1 tablespoon carob powder
  • 3/4 teaspoon Topping:
  • 1/2 teaspoon ground hemp seed (optional)
  • 2 cups can chili beans drained
  • 1 cup ground flax seed (optional)
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Instructions
  1. Combine honey, lemon juice, and mint
  2. Toss with watermelon and blueberries
Recipe Notes

I could live on fruit.
Ellis Reed, age 8

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Fried Okra and Tomato Salad

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Servings
people
Ingredients
  • 1 lb Cornbread
  • 1/2 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 4 slices bacon
  • 2 Tbsp flour
  • 2 Tbsp fresh rosemary leaves
  • 1 tsp vinegar
  • 1 tsp Hidden Valley Ranch dressing
  • 1 tsp salt
  • 1 tsp white Chili seasoning
  • 1/2 cup of crumbled bacon or one 4.5 oz. package of real bacon bits
  • 1/2 c chopped green bell pepper
  • 1/2 c shredded cheese
  • 12 cherry of granulated garlic
  • Tbsp can whole kernel corn drained
  • Canola oil for frying
Servings
people
Ingredients
  • 1 lb Cornbread
  • 1/2 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 4 slices bacon
  • 2 Tbsp flour
  • 2 Tbsp fresh rosemary leaves
  • 1 tsp vinegar
  • 1 tsp Hidden Valley Ranch dressing
  • 1 tsp salt
  • 1 tsp white Chili seasoning
  • 1/2 cup of crumbled bacon or one 4.5 oz. package of real bacon bits
  • 1/2 c chopped green bell pepper
  • 1/2 c shredded cheese
  • 12 cherry of granulated garlic
  • Tbsp can whole kernel corn drained
  • Canola oil for frying
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Instructions
  1. Combine Okra and buttermilk and soak 15 min
  2. Drain buttermilk
  3. Combine flour, cornstarch, onion powder, paprika, salt, and pepper
  4. Dredge okra evenly in flour mix
  5. Heat large skillet to medium heat
  6. Cook bacon
  7. Drain bacon on paper towel
  8. Leave bacon fat in skillet
  9. Add canola about 1/4" to fat and fry okra 2-3 min on each side
  10. Remove and drain
  11. Add okra, peppers, onions, chopped bacon, and tomatoes in a large bowl and stir well to combine
  12. Drizzle with balsamic vinegar when time to serve
  13. Give a couple of shakes of salt and black pepper and toss
  14. This is good! Tallapoosa Electric Co-op
  15. Harper Reed age 10 334-887-6422
Recipe Notes

I love fried okra. Doesn't everyone? We grow a lot of it too! We find lots of ways to use Okra. This is our variation of a salad that has gotten popular lately.

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