I went to a big annual flea market in a little town nearby recently and the found that the home grown peanuts were selling like crazy. No wonder.  They were huge!   They were boiling them there on the spot or you could buy them roasted or just get them green (raw) like I did.  I got a big ole bag and lugged it back to the car right before heading home.  I had enough to fill 2 cookers then bagged them in quart bags and put them in the freezer.  All I have to do is take it out and let it thaw then warm them up a bit and they taste like they just came out of the pot.

answers about boiled peanuts from a previous post (2006)

OH, and by the way, that cute little green dish was a little gem I found at the flea market that day too to add to my collection of green milk glass and Jadite.  It was only a buck.  Sweet!

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I dare you to eat this mac and cheese and see if you ever want to eat the premixed, boxed kind again in your lifetime.   You just won't ever be able to go back again so consider yourself warned.

I was plum embarrassed when I found myself literally salivating while stirring the cheese sauce and felt I must double the recipe as the pictures reveal.  I put the little dish away in the freezer for a later indulgence.  It is a comfort to me seeing it there everytime I open the freezer door for ice or a bag of peas or just to open the freezer door to look at it there.

Southern Belle's Macaroni & Cheese

1 1/2 cups elbow macaroni

1/2 cup (1 stick) butter, divided  (or a little more, who's looking?)

1/4 cup all-purpose flour

3 cups whole milk  (use a bit more if you apply notes in parenthesis)

3/4 cup shredded sharp Cheddar cheese  (see note above next to butter)

3/4 cup shredded Colby/Monterey Jack Cheese blend  (see note above next to butter)

3/4 tsp. salt

1/2 tsp. Cayenne pepper

3/4 cup bread crumbs  (see note above next to butter)

• Cook macaroni according to package directions in liberally salted water.
• Melt 5 tbsp butter in a medium saucepan.  Add flour and cook over low heat, stirring constantly, for about a minute.  Remove from heat and gradually whisk in the milk.  Return the pot to heat and bring back to a boil, stirring constantly, until slightly thickened. 

• Remove the pot from heat and stir in the cheeses, salt and Cayenne pepper. (Lick the spoon several times.  You deserve it.  Call hubby to come in and lick the spoon because you are so proud of this cheese sauce you just made.)  (Okay.  That's enough.  Stop.  Stop it  I say.  The macaroni needs that sauce.)  Drain the macaroni and stir into the sauce.  Transfer mixture to a large baking dish.

• Melt remaining butter in a medium skillet.  Add bread crumbs and heat until golden brown, about 2-3 minutes, stirring constantly.  Spoon crumbs over macaroni mixture and bake until golden and bubbling, 15-20 minutes. 

PS.

This tastey treat was a wonderful accompaniment to Southern Belle's Macaroni & Cheese:

Southern Belle's Cabbage & Sausage

I sliced some of our favorite link sausage and browned it in the pot for a few minutes then stirred in a couple cups of water and coarsly chopped cabbage with a bit of salt.  While on high heat I used a large spoon to continually toss and turn the stuff for several minutes.  I turned the heat off and put the lid on for another couple of minutes then tossed a bit more.  When cooked this way the cabbage is perfectly seasoned, takes only minutes to prepare and has a tender-crunchiness that is down right addictive and a guarantee that not one bite goes to waste. 

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I just found this recipe over at Nikki's place and didn't want to lose track of it.  I'd just been searching for this very recipe a few days ago.  I'm on a banana kick lately.

www.homesteadblogger.com/thebearden/113701/

Mini Banana Whoopie Pies       (Adapted from Martha Stewart)

For the batter

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed ripe banana
1/2 cup sour cream
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla

For the filling

16 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla

To prepare the batter

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In a small bowl, stir together banana and sour cream.

In a large mixing bowl, beat together butter and sugars until light and creamy. Add egg and beat until combined. Mix in vanilla. Alternately mix flour and banana mixture into the creamed butter, beginning and ending with flour mixture, mixing just until combined. Scoop the batter into a pastry bag fitted with a 1/4" round tip.

Pipe batter into 1 1/4" rounds onto parchment-lined baking sheets. Place into the oven and bake until the edges are a light golden, about 10 to 12 minutes. Remove and transfer sheet of parchment to a wire rack and allow the soft cakes to cool completely.

To prepare the filling

In a large mixing bowl, beat cream cheese until smooth. Add confectioners' sugar and vanilla, mixing until smooth and creamy. On the flat side of half the cakes, spoon about one tablespoon worth of the filling on top. Top with the unfilled halves to form a sandwich. Lightly dust with confectioners' sugar before serving.

Makes about 36 whoopie pies.

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When I blogged here about an Italian themed dinner I helped host recently, I mentioned that "Popover Pizza" was one thing on the menu for the night.  A friend  made it and it was so good and the recipe can easily be doubled.   I had some of you ask for the recipe and last Sunday she brought it to me.  So here it is:

POPOVER PIZZA

1 lb. ground chuck

1 large onion, chopped

1 envelope spaghetti sauce mix

1 large can tomato sauce

1/2 cup water

shredded mozzarella cheese

1/2 cup parmesan cheese

TOP LAYER:

2 eggs

1 cup milk

1 tbs. oil

1 cup flour

Preheat oven to 400*.  Grease a square casserole dish.

Brown meat with onion; drain.  Stir in sauce mix, tomato sauce and water, simmering 10 minutes.  Spoon meat mixture into dish and top with cheese.  {Optional:  Before topping with cheese you could add bell peppers, mushrooms, pepperoni slices, etc.)  Place in the oven to keep hot.

Beat eggs, milk and oil in small bowl until foamy.  Beat in flour until batter is smooth.  Pour batter over meat mixture, spreading evenly.  Place mozzarella on top of batter then sprinkle with parmesan cheese.  Bake @ 400* for 30 minutes or until golden brown.

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You Choose the Special Ingredients Brownies                        

2 1/4 cups granulated sugar

2/3 cup unsweetened cocoa powder

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

3/4 cup melted butter

4 eggs

SOME OPTIONAL SPECIAL INGREDIENTS: 

1/2 cup chocolate, vanilla, peanut butter or butterscotch chips

1/2 cup chocolate chunks

1/2 cup mini marshmallows

1/2 cup chopped or whole walnuts or pecans

(1/2 cup whatever else you like)

DIRECTIONS

*Preheat the oven to 350*. Grease and flour a 9x9" baking pan.

*Mix flour, baking powder, salt, melted butter and eggs in a large bowl.  Add in sugar, cocoa powder and any optional special ingredients if desired.  Mix all ingredients until well blended.

*Spread brownie batter into baking pan.

*Bake for 35-40 minutes or until an inserted toothpick comes out clean.  Depending on what special ingredients you add, cooking time may vary.  Keep an eye on them so they don't burn.  Cool completely in pan before cutting into squares.

My special ingredients were pecans and marshmallows.  I had some pecans in the freezer and I had some large marshmallows.  I took my kitchen sissors and cut the marshmallows into small pieces to improvise for the miniature marshmallows.  Yum~Yum.

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I have forever been confused by what kind of apples to use when cooking or baking.  I know certain kinds hold up better in pies and other apple dishes that are cooked.  Seems like once I learn again though I forget by the time I need to remember! LOL!  I think I've finally got it now.

Cooking apples have rounded bottoms with no "legs". 

When cooked, these apples keep their shape and don't get mushy. 

Examples are Granny Smith, Gala, McIntosh, Rome Beauty, and Braeburn.

Red Delicious apples have pointed bottoms with knobs or "legs", and they tend to get mushy when cooked. 

COOKING APPLES = SMOOTH, ROUNDED BOTTOMS

 WITH NO KNOBS OR "LEGS".

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I made this in no time flat this afternoon and boy is it good.  I'm not a big fan of regular fig preserves but this tastes just like strawberry preserves and the texture is like it too.  Here's the easy recipe and some pictures of the process and end result:

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Here's a recipe I know I'll like.  It sounds just like the relish like topping that is served at a popular seafood restaurant here.  They bring a little dish of this out with a pan of cornbread when you first arrive.  I found the recipe in the "Taste of Home Cooking for 2" magazine.  The recipe only yields one cup but could easily be made in a larger amount.

Pickled Onion

1 medium onion, cut into 1/8 " rings

1-1/2 tsp salt, divided

1/3 cup cider vinegar

1/4 cup water

3 tbsp sugar

1 garlic clove, peeled and halved

1/2 tsp mustard seed

1/2 tsp prepared mustard

1/4 tsp celery seed

 In a small bowl, toss onion with 1 tsp salt;  let stand for 1 hour.  Drain and rinse in cold water; set aside.

In a small saucepan, combine the vinegar, water, sugar, garlic, mustard seed, mustard, celery seed and remaining salt.  Bring to a boil.  Reduce heat;  simmer, uncovered, for 1-2 minutes or until sugar is dissolved.  Stir in onion;  simmer 3 minutes longer or until onion is heated through, stirring often. 

Transfer to a serving dish.  Cool to room temperature.  Cover and refrigerated for at least 3 hours before serving.  Serve with a slotted spoon.

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This recipe is really good and has Asian overtones that I've only recently discovered  that I really like.   This is so easy to make and  it's a great make-ahead dish and gets better after it sets in the frig overnight.  Asian Shrimp & Noodles can be a great low fat main dish along with some good bread and it's great as a salad or side dish too.  This recipe does make a large amount as you can see.   This bowl is huge. 

Asian Shrimp & Noodles

8 ounces uncooked angel hair pasta

1 pound small to medium shelled shrimp

2 cups broccoli coleslaw mix *(found near the salad mixes in produce)

7 green onions, thinly sliced

1/2 cup minced fresh cilantro

fresh minced mint to taste

2 cloves minced garlic or garlic powder to taste

Seasoned salt to taste

2/3 cup reduced-fat sesame ginger salad dressing *(Paul Newman's brand is good)

/////////////////////////////////////////////////////////////////////

Cook pasta in salted water; drain and rinse in cold water.  Transfer to a large bowl.  Cook shrimp for several minutes in a skillet in a bit of low fat melted butter and some olive oil, adding chopped garlic or garlic powder and seasoned salt to flavor shrimp.  To the bowl of pasta add the shrimp, coleslaw mix, onions, mint and cilantro.  Add dressing;  toss to coat.  Cover and refrigerate until serving. 

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It's taken a year but I've finally found the best way to boil and peel fresh eggs! 

I've had such a time since we got our own chickens and started having sure 'nuf   FRESH  eggs.  When I would boil them and try to peel them the egg would just stick to the shell and it would just wreck the eggs.  A lot would end up going to waste and they didn't look very pretty if I wanted to serve deviled eggs or slice them with salt and pepper.

Here's the new method I use and have had great success.

Cover eggs with cool water in saucepan and bring to a boil.  Once it reaches a full boil turn off the heat and let them set right there on the stove for 15 minutes.  Then pour off hot water and run cool tap water over eggs, emptying saucepan and refilling a few times.  Next let the eggs set in the pan of cold water that you've added some ice to for 15 minutes.  Crack and peel eggs under cool running water.

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Karen's Shrimp~in~Love

12 oz linguine, uncooked

4-5 cups cleaned, medium fresh shrimp

4 medium tomatoes, chopped

2 cups (2 boxes) Cream Cheese

1 bag fresh, clean spinach, torn.....

{OR  3 boxes frozen spinach, thawed, drained}

3-4 large cloves garlic, minced

salt/pepper to taste

pinch red pepper

all purpose mixed seasoning to taste (ex: Tony Cachere's)

1 rib celery small diced

1 small onion small diced

olive oil to sautee'

Cook linguine as directed on package, being sure to add a good amount of salt to pasta water.

Meanwhile, heat a large skillet on medium~high heat.  Add olive oil, onions, garlic and celery and sautee' for several minutes.  Add shrimp, tomatoes, cream cheese and seasonings to pan.  Cook and stir until shrimp are cooked through and mixture is hot and well blended. 

Drain pasta; place in a large bowl.   Add spinach and toss.  If using fresh spinach it will wilt slowly as it heats.  Stir in shrimp mixture.

Plate and serve with a green salad and french garlic bread.

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I love fresh, ripe tomatoes from my garden.  In the Spring each year I start craving them and then comes the long wait until there are some tomatoes that are red and ripe and ready to pick from the vines. 

 I want to be able to enjoy that flavor year 'round so once those gems start ripening by the bucketfuls I know it's time to preserve them.  I've been canning tomatoes for probably 25 years the same way that I was taught by my talented mother in law.   But this past year I altered the process ever so slightly and with fantastic results!  Who would've thought that snipping some large Sweet Basil leaves from my plants right outside my kitchen door would change the way I canned tomatoes from then on! 

Allow 2 1/2 to 3 1/2 pounds very ripe, unblemished tomatoes per quart.  Wash tomatoes.  To peel, dip tomatoes in boiling water for 30 seconds or until skins start to split. 

Dip in cold water; core and skin.   

Fill clean, hot, sterile jars with whole or halved tomatoes, pressing to fill spaces with juice.  Add bottled lemon juice:  1 tablespoon for pints, 2 tablespoons for quarts.  Add salt, 1/4 to 1/2 teaspoon for pints, 1/2 to 1 teaspoon for quarts.  Leave a 1/2 inch headspace.  Run a knife down the sides of the jars to release any air bubbles.  Then add the freshley cut, large Sweet Basil leaves to each jar (I use 2 or 3 per jar), slipping them up against the side of the jar so they can be seen.  Apply sterile lids and rings to jars being careful not to apply  lots of unneccessary pressure to tighten.

Place in pressure cooker filled to manufacturer's directions with boiling water.  Cover and process.  For  a dial gague canner use 11 pounds of pressure; for a weighted gauge canner , use 10 pounds of pressure for 25 minutes.  Turn off heat and let canner set, undisturbed until cooled down and gague then lid can be removed. 

Remove jars and set on towel in a place where they will not be disturbed for 24 hours before storing.

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This recipe uses honey instead of sugar.  Yum!   

                            HONEY PECAN PIE

1 CUP HONEY

1/2 CUP BUTTER, MELTED

3 LARGE EGGS, LIGHTLY BEATEN

1 TSP VANILLA EXTRACT

1/8 TSP SALT

1 1/2 CUPS CHOPPED PECANS

1 UNBAKED 9" PASTRY SHELL

COBINE FIRST 5 INGREDIENTS; STIR IN PECANS.  POUR INTO UNBAKED PASTRY SHELL.  BAKE AT 350* FOR 30-40 MINUTES.  LET COOL COMPLETELY BEFORE CUTTING.

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After reading all about cooking with cast iron on the Front Porch I decided to show a picture of a couple of pieces from my collection.  My well seasoned cast iron is the only thing I would even think of using to make homemade corn bread!  I think the little one that has what look like ears of corn for corn stick molds is adorable.  It even has little indentions that look like the corn kernels. 

Steve and I can never eat up a whole batch of corn bread but I never throw it out.  I put it in freezer bags and freeze it. Then when it's time to make dressing I just pull it out and crumble it up. 

I think I have several recipes for different types of corn bread or corn muffins in my archives. Also, click through the pages of the recipes and you'll find my recipe for Southern Corn Bread Dressing that I fix for holidays.  There's even a Squash Dressing recipe that's simple and sooo good!  After my sister tried it for the first time she never went back to making regular dressings or stuffings for her holiday meals.  It's also great during the Summer when you have a bumper to bumper squash crop.  Just click on the recipe button to the left to get to the recipe pages. (You'll find lots of other delicious recipes there too!  And I'm adding new ones all the time.) 

 This is the recipe for the corn bread you see above.  It is really good too.

1 cup all-purpose flour

3/4 cup cornmeal  (I use stone ground, yellow)

2 to 3 tbsp sugar

21/2 tsp baking powder

3/4 tsp salt

1 tbsp butter

2 beaten eggs

1 cup milk

1/4 cup cooking oil or melted butter

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1.  In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

2.  Add the 1 tbsp butter to a 10" cast iron skillet (or a 9x11/2" round baking pan if you don't have cast iron).  Place in a 400* oven about 3 minutes or until butter melts.  Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.

3.  Meanwhile, in a small bowl combine eggs, milk, and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened.  Pour batter into hot skillet or pan.  Bake for 15 to 20 miutes or until a wooden toothpick inserted near center comes out clean and the cornbread is browned nicely.

~You can also prepare the same way but fold in 1/2 cup  whole kernel corn into batter.

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Have you ever tried Southern Fire & Ice pickles?  So easy!  So good! 

 Start with a large 1 gallon  jar of sliced dill pickles.  Down here, we use Cajun Chef  sliced hamburger dills 3/16" smooth cut.  Empty the pickles into a strainer and drain off pickle juice.

Gather up the empty pickle jar, the drained pickles, a 6 oz bottle of hot sauce, (we use Louisiana brand), and 4 cups sugar.

Add a fourth of the pickles back into the jar, sprinkle 1 cup suger over the top then a fourth of the bottle of hot sauce.

Repeat process 3 more times.

Close jar tightly.

 Each day turn the jar over and let set, then next day turn the jar over the other way and let set, etc., repeating for a total of 7 days.   Leave the jar out on the kitchen counter

 No need to refrigerate these.  We keep a jar sitting on our kitchen counter.  You can remove the lable or just turn the jar around if you just want the pickles to show.  (I kind of like the way this particular lable looks in my kitchen.) 

You can't eat just one!

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