Skillet Fried Sweet Corn

My grandma, Ma, was an awesome cook. I looked forward to eating her cooking each time we visited her or she came to visit us. We requested the same thing most of the time, but she always threw in something else that she wanted us to try.
She wrote a lot of her recipes in a spiral notebook. I was blessed to have it handed down to me. The pages were old and almost all of them were coming out of the notebook.
I carefully tore out each page, then placed them in plastic sleeves, and then in to a 3 ring binder.
Looking through this notebook brings back so many memories for me.

This Skillet Fried Sweet Corn is a recipe Ma made every time she came to visit. She would stay with us for up to two weeks at a time and she cooked the whole time she was there. Momma would help her, of course, but Ma preferred to be 'in charge' in the kitchen. We did our best not to get in the way.

Skillet Fried Sweet Corn

1 1/2 TBSP bacon drippings or butter
5 large ears of fresh or frozen corn
2 TBSP milk
1/2 tsp salt
2 tsp - 1 TBSP sugar
pepper to taste

Using a knife, cut corn from cob. Then using the knife or a spoon, scrape the remaining corn from the cob..scraping in a downward motion.
Add the drippings/butter to the skillet over medium high heat.
When drippings/butter begin to sizzle, add the corn to the skillet.


Turn heat to medium.
Cook for 15 - 20 minutes, stirring often.
Add the milk and stir.

Add the salt, sugar and pepper.
Stir until combined and heated. 

Remove from heat and serve.

And that's it!

Twice (loaded) Baked Potatoes

As I was checking out at the grocery store, the cashier asked me about a few ideas for supper. I told her I was making Twice Baked Potatoes. She said that she has never heard of them before. So....I wondered who else out there hasn't either?

Bake or microwave your potatoes until just done.
Cut the top of the potato off.
Carefully scoop out the potato, being careful not to break the skin.

Add scooped potatoes to a bowl, mash them with a fork or potato masher.
Add your ingredients and stir until combined. But...remember! Your potato is going to be overflowing when you scoop in back in to the skins!
Bake until cheese is melted or tops are golden.
Don't want to heat the kitchen with the oven? You can put them in the microwave and heat until the cheese is melted.

Ingredients you can add to your potato....you choose!
Butter
Cheese
Onion
Green Onion
chives
Sour Cream
Broccoli
Bacon
Mushrooms
Bell Pepper
Fajita Chicken
Taco Meat
....the list goes on and on!

What do you and your family like to add to your potatoes???

Mamaw's Fruit Salad

When I was in my younger years, I would spend a week or two at my Mamaw's house during summer break. Every time I was there she would make this delicious fruit salad for me. As a matter of fact, I believe she made this fruit salad every time we had a family gathering at her house. 

(I would just like to think that it was made especially for me.)
I could make a meal out of this delicious salad...but my Mamaw wouldn't have that. 

I had to eat my meat and veggies first!

It's perfect with Easter dinner, along side a BBQ in the summer time, 

or Turkey and Dressing at Thanksgiving or Christmas. 

Mamaw's Fruit Salad

30 oz can fruit cocktail, drained

11 oz can mandarin oranges, drained

2 bananas, sliced 1/2 in thick

1 cup whipped cream

1/2 cup coconut flakes

1/2 - 1 cup mini marshmallows

1/2 cup pecans, chopped

Mix fruit cocktail, oranges, banana's and whipped cream.

Add the rest of the ingredients and stir until all is combined and covered with whipped cream. 

Refrigerate for approx 30 minutes before serving. 

And that's it!

Don't you just love easy recipes like Mamaw used to make?

Broccoli Cauliflower Salad

This is another recipe that you will find several different versions for. 

I found a recipe for this salad years ago and altered it to my family's tastes...which I do a lot. 

Not everyone likes the same ingredients, so I usually modify most of the recipes 

I try so everyone will like it. 

This is a good healthy salad that I make a lot. 

You can alternate the sugar for a sugar substitute. 

I've used Splenda before and it was just as good as it is with sugar. 

Most of my family prefers it with the 'real' sugar, so that's what I used most. 

Regardless...it's one of the most delicious recipes I make!

 This recipe can easily be cut in half!

Broccoli Cauliflower Salad

 1 head of cauliflower, cut in to bite size pieces

1 bunch of broccoli (3 cups) cut in to bite size pieces

1 lb cheddar cheese, cut in to 1/2 inch cubes

1 lb bacon, cooked and crumbled

1 cup green onions, cut in to 1/2 to 1 inches pieces

1 cup mayonnaise (I use Miracle Whip light)

3 tsp white vinegar

2 TBSP sugar or Splenda

Put all the veggies, bacon and cheese in a large bowl.

Mix together mayo, vinegar and sugar. 

Using a whisk or fork, stir until mixed together and creamy.

Add dressing to veggies and stir until it's all combined.

If you need to refrigerate it for later, 

wait until then to add the cheese to avoid it being too soft. 

And that's it...

how simple is that?

As easy as it is...

it's one of my most requested recipes!

Roasted Italian Herb Potatoes

The perfect side dish!!

This is one of those recipes...

you know the kind.

You just throw it all together 

in hopes that it tastes as good as it looks. 

Well, let me tell you what folks!

IT DOES!

Roasted Italian Herb Potatoes

Red Potatoes - 1 1/2 - 2 per person

Olive Oil - 1 TBSP per 4 potatoes

(more or less if you choose)

Italian seasoning - 1 tsp per 4 potatoes

Thyme - 1/2 tsp per 4 potatoes

 Cut potatoes in to 1 1/2 inch cubes.

In a medium size bowl, combine other ingredients. 

Add potatoes and mixed together until all potatoes are covered.

Pour on to baking sheet sprayed with non-stick spray. 

Bake on 425* for approx 30 minutes, or until edges of potatoes are browned. 

And that's it folks!

Easy, inexpensive and oh soooo good!!

Refrigerator Pickles

I can not tell a lie.

They are good. 

Oh yes, they are very good.

I am one that is known to venture out 

and try new recipes that I'm not sure of. 

This recipe calls for more onion

compared to my other pickle recipes.

But, I put in all the onion that the recipe calls for.

And, I'm so happy that I did.
I found myself eating one, then another one, then another one,
then I realized that I didn't want to stop eating them.

They have a flavor similar to Bread and Butter pickles.

You can taste the sweetness, but not too much. 

And you can taste the onion...but again, not too much. 

Combined.....all the flavors together....

Oh, I LOVE these Refrigerator Pickles!

Recipe found in 101 Soup, Salads and Sandwiches from Gooseberry Patch!

Refrigerator Pickles

3 cups cucumbers, peeled and sliced

( I recommend slicing them 1/4 inch thick)

1 onion, thinly sliced

3/4 cup sugar

2/3 cup white vinegar

1/2 tsp celery seed

1/2 tsp mustard seed

1/4 tsp salt

Mix cucumbers and onion in a glass or plastic bowl; set aside.

(I put mine right in to the quart size jar)

Stir remaining ingredients together in a microwave-safe container.

Microwave on high for 3 minutes, stirring after 2 minutes.

Pour over cucumber mixture.

Cover and refrigerate for 24 hrs before serving to blend flavors.

Keep refrigerated. 

Makes one quart.

They are soft pickles, with a little crunch to them. 

I found that by slicing them 1/4 inch thick,
they have more crunch to them!

Roasted Potatoes

Don't you just love those recipes that are a cinch to make?
If you're like me, some nights you just want a good meal with as little preparation as possible.
These roasted potatoes are just that....easy to prepare!

1 1/2 cups sweet potatoes, peeled and cut in to 1 1/2 inch pieces
1 1/2 cups yukon gold potatoes, cut in to 1 1/2 inch pieces (I chose not to peel mine)
3 TBSP Olive oil
1 TBSP Thyme
Salt and Pepper
(You can also add chunks of carrots, minced garlic, onions and/or peppers for added flavor)

Preheat oven to 425*.
Line large baking sheet with foil. Combine potatoes in a large bowl. Add olive oil, thyme and salt and pepper. Toss to coat.
Pour potatoes on to baking sheet and place in pre-heated oven.
Bake for 35 - 40 minutes, stirring twice.
Season with more salt and pepper if needed.

Tender and full of flavor!

Refrigerator Pickles

I just can't get enough of these pickles!

They are addicting for me!

These pickles were found in

With Gooseberry Patch recipes...

you just can not go wrong!!

Refrigerator Pickles

3 cups cucumbers, peeled and sliced

( I recommend slicing them 1/4 inch thick)

1 onion, thinly sliced

3/4 cup sugar

2/3 cup white vinegar

1/2 tsp celery seed

1/2 tsp mustard seed

1/4 tsp salt

Mix cucumbers and onion in a glass or plastic bowl; set aside.

(I put mine right in to the quart size jar)

Stir remaining ingredients together in a microwave-safe container.

Microwave on high for 3 minutes, stirring after 2 minutes.

Pour over cucumber mixture.

Cover and refrigerate for 24 hrs before serving to blend flavors.

Keep refrigerated. 

Makes one quart.

They are soft pickles, so be sure to slice them 1/4 inch thick!

And let me fill you in a on little secret...

after you've eaten them all, slice up another cucumber or two and pop them in the jar. 

After about 2 days, you have more pickles! 

I've done this twice so far and now it's time to make a new batch from scratch.

Oh yea....and the onions...they are wonderful to eat with the pickles, 

or put them on a sandwich! 

Yum!

Fried Dill Pickles

Fried Dill Pickles....yes, I'm serious!

You have to try them!

You really do!

You'll be surprised at how good they are!

I'm not a big fan of dill pickles, but I do love these!

If you chose not to use spears, 

the slices work just as well.

This is my recipe that was published in the 

Gooseberry Patch 101 Easy Entertaining cookbook.

After trying them at a local truck stop, 

I knew I had to make them for myself! 

I bought a couple of batches and took them home to 'dissect' them and invent my own recipe! 

I'm sure the ingredients I came up with are not the same as theirs, but they sure were a big hit with my family and friends!!! 

Fried Dill Pickles 
makes 4- 5 servings

3 eggs

1 cup milk

1 cup Italian-seasoned bread crumbs 

1/4 cup all-purpose flour

15 dill pickle spears, well drained

oil for deep frying

(you can use pickle chips instead...but you won't need to fry them as long)

Mix eggs and milk in a medium size bowl/pie plate

Mix together the bread crumbs and flour

Dip pickle spears in to egg mixture

Roll in crumb mixture to coat

Heat oil in fryer to 375*

Fry pickles 3 - 5 at a time until golden.

Drain on paper towels.

Serve warm with salad dressing for dipping!

Most folks dip them in Ranch dressing, 

but because I'm not a fan of that flavor, 
I use Thousand Island.
Try 'em for yourself and let me know what you think!

Post has been updated with new photos on July 22, 2012

Southwest Potato Skins

Bacon.   Onion.   Cheese.   Potato.   Taco meat. 

The combination of these five ingredients 

are awesome!!

They are really more like an appetizer...but if you prefer a smaller meal or something extra on the side...this is just the recipe for you!

Remember the Potato Candy I posted earlier? (You can find the recipe in Desserts on the side bar) That's what I sometimes make with the left over potato....or add it to soups, or casseroles, or mash potatoes the next night. The uses are endless!

I found this recipe in the Gooseberry Patch Magic of Christmas cookbook

Southwest Potato Skins
Makes 12 potato skins

6 potatoes
1 lb ground beef
1/2 cup onion, chopped
1 t. salt
1 t pepper
1 1/4 oz pkg taco seasoning
2 12-oz pkgs shredded Cheddar cheese
12-oz pkg shredded Mozzarella cheese
Garnish: chives, bacon bits and sour cream
Bake potatoes at 450 degrees for one hour, or until potatoes are tender.
Cut in half lengthwise and scoop out center of each potato, leaving 1/4 inch around edges. Save centers of potatoes for another recipe. (I would show you a pic of this step, but because the potatoes were so small, it looked more like a butchering than a scooping!)
In a large skillet, brown ground beef with onion, salt and pepper; drain. Add taco seasoning and simmer.

 Place potato halves in a greased 15" x 12" baking dish. Sprinkle with half of Cheddar cheese and 2 tablespoons ground beef, then top with mozzarella and remaining Cheddar cheese. Broil 3 to 4 inches from heat source until cheese is bubbly. Sprinkle on chives, bacon bits and sour cream.

My chives didn't make it home from the grocery store (they must still be sitting all lonely.... in a bag.... on the turn-a-round by the register) and I'm not a big fan of sour cream. (Yes, my kids think I'm weird!) But loaded with bacon bits....yeah! And a few cheesy tortillas on the side.....Wooo Hooo! That sure made for some good eatin'!!!

Swiss-Onion Casserole

My son is one of the greatest cooks I know. His specialty is grilling and smokin' meats. He comes up with his own recipes for the spices and rubs he uses. He even ‘invented' his own Bar-B-Q sauce...and he's only 23 yrs old! He has a few different kinds, but I think his favorite would have to be the Chipotle BBQ sauce he made today. He doesn't share his recipes either...not even with me and I'm his momma!!
Jason is a department manager at a local grocery store. He keeps an eye on the in-store sales for me. This weekend, it was brisket! Yum! That boy can smoke a mean brisket!

 He also makes a pretty great Santa!

He tends to the meat, and who he wants to invite over to enjoy his cookin', while I cook the side dishes. This time I chose Swiss-Onion Casserole. You'll find it on pg 103 in Christmas in the Country cookbook. If you're looking for something different to make for a potluck or your next BBQ, this would be it!

Swiss-Onion Casserole

1/4 cup plus 2 T. butter, divided
3 sweet onions, chopped
8 oz pkg shredded swiss cheese, divided
1 cup Italian-seasoned dry bread crumbs, divided
2 eggs
3/4 cup light cream
1 t. salt
1/8 t. pepper

Melt 1/4 cup butter in a large skillet over medium heat; add onions and saute` until tender. (its looks like a lot of onions, but I had to use my medium size skillet...my large one was being used by the brisket-smokin' guy!)
Arrange half of onions in an ungreased 1-1/2 quart casserole dish.
Sprinkle with one cup cheese and ½ cup bread crumbs. Repeat layers; set aside.
In a medium bowl, whisk together eggs, cream, salt and pepper. Pour evenly over onion mixture.
Melt remaining butter in skillet over medium heat; stir in remaining bread crumbs. (Since there wasn't any left after both layers, I just used 1/4 cup.) Saute` until crumbs are golden; sprinkle over casserole. Bake at 350 degrees for 25 minutes. Serves 6 - 8.

It smelled so good baking!
I was actually surprised at the taste...

So much more flavor than just the onions!

Layered Potatoes

Several years ago, I boiled potatoes for supper and then realized I didn't know what I really wanted to do with them. So, I pulled some ingredients from my fridge and my pantry and ended up with what my kids call "Layered Potatoes"! My kids and grandkids top them with a little Ranch Dressing, but I just eat them plain.

I have put this recipe together for you the best I can. 

I usually just add the ingredients until I think I have enough. 

After you make them the first time, you'll know how to alter the recipe to fit your family's tastes too!

This is one of my most asked for recipes at 

Potlucks and Bar-B-Ques! 

Once you try them, you'll see why!

LAYERED POTATOES

1 medium potato per person, cut in to 1 1/2 inch chunks

2 TBSP butter or margarine per potato

(yes, they are very buttery)

sliced cheese

seasoned croutons

bacon pieces

Boil potatoes until just done and drain.

Add 1/2 of the potatoes to a serving bowl. 

Be sure to use a bowl twice the size of the amount of potatoes you have.

The amount will double once it's all put together.

Dab 1/2 of the butter on top of potatoes.

 I can not tell a lie...after I took this photo...I added more. 

Yea, we like a little potato with our butter!

 Now, add the croutons until potatoes are just about covered.

I used Seasoned Croutons. 

There are several different flavors out there ,

so use the flavor your family likes best.

Then add the bacon pieces to your liking.

Cover the potatoes/croutons with sliced cheese.

I use American cheese.

My son likes to use Pepper Jack cheese.

Repeat the layers once more, then top with a spoon full of potatoes and another dab of butter.

Cover and place in the microwave and nuke them for 

about 5 - 7 minutes, or until the cheese is melted.

And Wa-La! 

Layered Potatoes at their best!

You will be so surprised at how well these 

few ingredients can taste 

when they are thrown together in one bowl!

Happy Eating!