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  #201  
Old 05-11-2011, 04:10 PM
normanvin normanvin is offline
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Bumping this thread. Any new recipes out there?
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  #202  
Old 05-11-2011, 04:21 PM
5906fan 5906fan is offline
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nothing I could post would even hold a candle to 'dixiegirl' recipes. what a casserole there.
I'm fairly good around a grill/smoker though. a fav is marinated chicken breast quarters roasted over hickory coals. I've got more than a few 'good job' on it.
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  #203  
Old 05-11-2011, 06:24 PM
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Yummmmmmmmm!
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  #204  
Old 10-07-2011, 08:12 PM
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Just thought I'd sneak in and post another good recipe I found. Quick and easy.



Peach Cobbler


1 - stick butter, melted
1 – 29 oz. can sliced peaches
1/2 – teaspoon nutmeg
1/2 – teaspoon almond extract
1 ¼ - cups sugar, divided
1 - cup all-purpose flour
2 - teaspoons baking powder
1/4 - teaspoon salt
1 - cup milk
1/2 - teaspoon cinnamon

Preheat oven to 400 degrees. Pour melted butter into an 8x8 baking dish; set aside. Drain peaches well, reserving ¼ cup juice. Cut each peach into halves or thirds, depending on size. In a sauce pan, combine the peaches, reserved syrup, nutmeg and almond extract. Bring to a boil, and then remove from heat.
In a mixing bowl, combine 1 cup sugar, flour, milk, baking powder and salt; mix well. Pour over the butter. Don’t stir. Spoon hot peaches over the batter. Don’t stir. Combine cinnamon with remaining sugar and sprinkle over peaches.
Bake for 25 minutes.
Double the recipe for a 13x9 baking dish.

Last edited by TNDixieGirl; 10-07-2011 at 08:15 PM.
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  #205  
Old 10-07-2011, 08:16 PM
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This thread was first posted 30 pounds ago.
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  #206  
Old 10-07-2011, 08:47 PM
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Some of my wife's work, have no idea about the recipe but it's Chocolate hazelnut
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  #207  
Old 10-07-2011, 09:02 PM
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Thanks,That looks good.
I have checked in on this thread several times for various things and wondering at the same time,How has TNDixieGirl been?
Good to see your posting.
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  #208  
Old 10-07-2011, 09:08 PM
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TN Dixiegirl is nominated as the S&W forum official cook
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  #209  
Old 10-07-2011, 09:12 PM
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Thanks DG! I finally found a job back in February so I've been busy trying to get back in the work groove, and get myself adjusted back to "real world" hours. We've been pretty occupied getting my folks moved into assisted living too, so there isn't much free time leftover anymore.



Ham Breakfast Casserole

8 frozen hash brown patties
4 cups (16 ounces) shredded cheddar cheese (or your favorite cheese blend)
1 pound diced fully cooked ham (2 cups)
10 eggs
1/2 cup milk
1/2 tsp. salt

Place hash brown patties in a single layer in a greased 9x13" baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, and salt. Pour over ham. Cover and bake at 350°F for 1 hour. Uncover: bake 15 minutes longer or until edges are golden brown and a knife inserted in the center comes out clean.

Can be assembled the night before, refrigerated overnight and baked the next morning.
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  #210  
Old 10-07-2011, 09:18 PM
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Both of these breakfast casseroles can be adjusted to suit your taste. Just add, tomatoes, peppers, onions, mushrooms, etc.



Sausage Breakfast Casserole

6 slices bread torn into small chunks
1 pound sausage, browned and drained (I use hot)
2 cups shredded cheddar cheese
12 eggs, beaten
1/2 cup milk

Grease the bottom of a 9"x13" pan. Tear up 6 slices of bread and place in the bottom of the pan. Cook 1 pound of sausage, drain, and sprinkle over bread pieces. Sprinkle cheddar cheese over meat. Mix eggs and milk together and pour over casserole. Bake covered at 350 degrees for 1 hour. Uncover and bake an additional 15 minutes until set.

Can be assembled and refrigerated overnight, then baked the next morning.
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  #211  
Old 10-07-2011, 09:19 PM
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Originally Posted by Gasman1972 View Post
Some of my wife's work, have no idea about the recipe but it's Chocolate hazelnut
I think we may need that recipe.
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  #212  
Old 10-07-2011, 09:43 PM
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Originally Posted by TNDixieGirl View Post
Thanks DG! I finally found a job back in February so I've been busy trying to get back in the work groove, and get myself adjusted back to "real world" hours. We've been pretty occupied getting my folks moved into assisted living too, so there isn't much free time leftover anymore.[/COLOR][/FONT]
I didn't know.I wish you and your folks well.
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  #213  
Old 10-07-2011, 10:12 PM
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I gotta stay away from this thread or I won't fit through the door.
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  #214  
Old 10-08-2011, 08:41 AM
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Default There You Go!!

That's the kind of innovation that's made this country great!
Thanks for sharing those. Every one of your recipes looks great!
It's just Too Bad I'm stuck with Sip's menu!
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  #215  
Old 05-28-2012, 01:39 AM
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Default Ghost pepper deviled eggs

Howdy,
Just getting ready for tomorrow's barbecue. I have been putting the "Devil" in the deviled eggs for the last couple of years. People will love em' or hate em'.
If you have ghost peppers and wonder what to do with them you might try these.

Cover a dozen eggs in cold water, about 2" over the top of the eggs.
Bring to a boil, turn off heat and cover. Let sit for ten minutes.
After the ten minutes I transfer the eggs to a clean sink full of cold water and let stand for another ten or fifteen minutes. I crack and peel them under the cold water.
Halve the eggs and put the yolks in a mixing bowl. I add about 4-5 big table spoons of mayo and two tablespoons of Plochman's yellow mustard. 1/4-1/2 teaspoon of salt and whip it all together until smooth. If it is a little thick you can add a little white wine to thin it out.
Now I pull half the mixture, put it in a sandwich bag, cut the corner off it and squeeze it in to twelve egg halves for normal people. If I have any of the plain mixture left I add it back to the rest.
Next I have a bottled verde sauce from Sam's. I add about two tablespoons of that to the mixture.
Next I take the ghost peppers. (I freeze mine quartered) I get a couple of pieces w/seeds and membrane about 1/2" square each or a little more and dice the dickens out of them to about the size of the period at the end of this sentence.
Mix this in with the verde and yolk mixture until smooth.
Put this in a fresh sandwich bag and nip the corner off the bag and pipe the mixture into the remaining egg halves.
Next I take and cube up some hard Volpi salami (not slices) or cook some thick cut bacon and put a piece in each egg. Just stick it in the filling. It will tell which eggs are hot or normal.
It makes a person chew a little and appreciate the mixture.
Sprinkle with cayenne or paprika for garish and chill.
If you don't like hot stuff don't bother with this.
If you do, give it a try.
Goes great with ribs, burgers, brats and the beverage of your choice.
Enjoy!
Mike

Last edited by mstuhr; 05-28-2012 at 01:41 AM. Reason: brain quit
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  #216  
Old 05-28-2012, 01:49 AM
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Dixie,
How much to train a members wife ???

Chuck
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  #217  
Old 05-28-2012, 09:53 AM
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Quote:
Originally Posted by gunlovingirl View Post
Ok Lee. We need a recipe section!
I agree and second this.......
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  #218  
Old 05-28-2012, 10:17 AM
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Dang girl , are you married ? Just playin but wow you ought to write a cook book that stuff looks like a professional did it . And also notice you didn't include a bunch of substitute ingredients you cook with the real stuff instead of worrying about how to save calories and sacrifice flavor.
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  #219  
Old 02-16-2013, 03:55 AM
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I'm new to this forum and just found this thread.
I REALLY need to learn to use the oven a little more. Everything here looks great. My daughter and myself are about to start enjoying dinner time again. Thank you for taking the time to post these recipes.

Greg
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  #220  
Old 02-16-2013, 10:31 AM
Alnamvet68 Alnamvet68 is offline
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Default Tengo hambre.

gambas.jpg

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  #221  
Old 04-05-2013, 11:19 PM
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Mud Cookies (no baking required)


2 cups sugar
½ cup milk
1 stick butter
4 tablespoons cocoa
½ cup peanut butter
3 cups quick oats
1 tsp. vanilla


In a 2 quart saucepan, boil sugar, milk, butter and cocoa for 1 ½ minutes (start timing when mixture comes to full boil). Remove from heat; add peanut butter, oats and vanilla. Stir until well blended. Drop by spoonfuls onto waxed paper. Let set and cool.

Note: I'm going to try some new recipes I've found, and I'll post the results if they're good enough to share.


Last edited by TNDixieGirl; 04-05-2013 at 11:28 PM.
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Old 04-06-2013, 08:02 AM
Alnamvet68 Alnamvet68 is offline
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BBQ anyone?

Attachment 109614

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  #223  
Old 04-06-2013, 09:32 AM
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Originally Posted by TNDixieGirl View Post
Mud Cookies (no baking required)
.
.
.
My sister used to make mud cookies with Real Mud (she may still - she's a high school cafeteria cook ).
I'll go out on a limb here and bet that yours are way better
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Old 03-08-2017, 07:53 PM
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Waugh..... good food from good recipes from fine folks...
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  #225  
Old 03-09-2017, 12:15 PM
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Thanks for the revival of this thread! Some fine little recipes in it.

Regards,

Dyson
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  #226  
Old 03-09-2017, 03:30 PM
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Originally Posted by TNDixieGirl View Post
Chicken N' Dumplins



4-5 boneless, skinless chicken breasts (or whatever chicken pieces you prefer)
1 family size can cream of chicken soup
4 or 5 chicken bouillon cubes
3-4 cans cheap biscuits
chopped celery and onions (suit to your taste)

Boil chicken in water, bouillon cubes, celery and onions. Remove chicken from water. Save water. Let chicken cool, then tear into small pieces. Flatten out each biscuit and cut into 3 or 4 strips each. Add cream of chicken soup to water you saved and bring to a slow boil. Reduce heat. Add biscuit strips, stirring frequently, until they plump into dumplings. Add chicken, simmer and serve.

EDIT: I was asked about the amount of water. There is no set amount. I just put the chicken in the pot, and it's probably a 6 qt pot, then cover the chicken with water until it's about an inch from the top of the pot.
ESPECIALLY THIS!!!!!!!
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Old 03-09-2017, 03:33 PM
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Quote:
Originally Posted by TNDixieGirl View Post
And it wouldn't be a complete food thread without a plate of sausage gravy and biscuits!!!

Sausage Gravy and Biscuits



1-pound hot sausage (Jimmy Dean is our preference)
1 stick butter or margarine
1/2 cup all-purpose flour
4 cups milk

Brown sausage in skillet; drain. Set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium or medium-high, add sausage, stirring constantly, until desired thickness is achieved. Serve over warm biscuits.
And I THOUGHT I was doing well with my 18 or so specialties? but this stuff is unbeatable by my hands.
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Old 03-09-2017, 03:40 PM
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This is great for kids, or old folks like me that would rather eat their chili dogs with a fork.

Chili Dog Casserole


6-8 hot dog buns, torn into bite size pieces
8 hot dogs, sliced into bite size pieces
2 cans your favorite brand chili (I use Armour)
2-3 cups shredded cheese (I use a combination of Cheddar and a Mexican blend)

Preheat oven to 350.

Line a greased 13x9 casserole dish with the torn bun pieces. Layer the hot dogs, then chili, then cheese. Bake for 20-25 minutes.
I made my version of this on Tuesday--looks no-where near as good as this one looks--and I make a pretty mean casserole myself.
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  #229  
Old 03-10-2017, 08:12 AM
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My sister used to make mud cookies with Real Mud (she may still - she's a high school cafeteria cook ).
I'll go out on a limb here and bet that yours are way better
I bet you ate most of them.
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Old 03-11-2017, 02:12 PM
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Creamed Dried Beef aka SOS



3 jars dried beef
1 stick butter or margarine
1/2 cup all-purpose flour
4 cups milk

Tear (I cut with scissors) dried beef into small pieces and set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium, stirring constantly, until desired thickness is achieved. Stir in dried beef. Serve over warm toast.
For large crowds, double recipe.
Dixie Girl, this particular recipe brought back some good memories. I first encountered SOS in a Marine Corps mess hall. I had never heard of it. I looked at it and thought "yuck" that stuff looks like somebody already ate it once. But a friend talked me into tasting it and I've been hooked on it ever since.

I fancy myself to be a reasonably good cook and I'm not afraid top experiment and try new ideas. I have made SOS using ground beef but I prefer making it with the Armor dried beef. An interesting variation is making it with sausage. I like the Jimmy Dean regular pan sausage cooked and crumbled into the mix.

I'd like to mention one point that I didn't see in your recipe. Armor Dried Beef is dried and preserved with SALT, and you should always ALWAYS rinse it in scalding water before using it. I have forgotten to do that a couple of times and even though I LOVE salt the first bite felt like my face was gonna turn wrong side out.

That is just too blessed much salt.....
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  #231  
Old 03-11-2017, 02:51 PM
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I too appreciate reviving this thread. Couple of recipes are already on the list of things to try this year. The Monte Cristo Folds are first on that list.

Too bad TNDixieGirl is no longer active. Hopefully life is treating her well.
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  #232  
Old 03-11-2017, 04:45 PM
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Gotta keep this thread alive--I want to print out many of her recipes.
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Old 03-11-2017, 04:56 PM
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Originally Posted by the ringo kid View Post
Gotta keep this thread alive--I want to print out many of her recipes.
I have already put the link to this thread into my recipes folder. I will eventually try most of them. They all sound pretty dang good.

I see that she is no longer active in here. Anybody know what the story is with that? I hate that I missed out on a chance to know someone that can cook like that.
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Old 03-11-2017, 06:16 PM
the ringo kid the ringo kid is offline
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^^^^^^^^^Im on my tablet-so have to go to the library for printing. Now Natasha wants me to print some for her too. I cant wait to try the Chicken and Dumplings. :-))
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Old 03-17-2017, 05:16 PM
the ringo kid the ringo kid is offline
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One more bump to top so I can print out later.
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Old 06-20-2018, 09:46 AM
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Hi Ya'll Here's a new one that's been a big hit.

DOUBLE CHOCOLATE COCA COLA CAKE

Cake
• 1 cup coke
• 1/2 cup oil
• 1/2 cup butter
• 3 tablespoon cocoa
• 2 cups flour
• 2 cups sugar
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Frosting
• 1/2 cup butter
• 3 tablespoon cocoa
• 6 tablespoon milk
• 1 teaspoon vanilla
• 3 3/4 cup powdered sugar
• Chopped pecans (optional)

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. I sprinkle chopped pecans on the top before the frosting cools. (In this photo, I mixed the pecans in with the frosting. I didn't like it that way because the pecans didn't distribute evenly, so now I just sprinkle them on top)
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Old 06-20-2018, 10:03 AM
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Strawberry Cream Cheese Icebox Cake

2 lb. strawberries
2 sleeves graham crackers
1 -8 oz. pkg. cream cheese, room temperature
1 -14 oz. can sweetened condensed milk
2- 3.4 oz. pkg. instant cheesecake flavored pudding
3 cu. milk
1- 12 oz. carton whipped topping, divided

Directions:

Wash, cut tops off strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.
Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.

This recipe is best eaten the day you make it, or the day after. It doesn't keep well after that. The graham crackers get soggy and gross.
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Old 06-20-2018, 10:09 AM
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Hi, I've been wondering where you and this food thread went.

Good to see you posting again.
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Old 06-20-2018, 10:14 AM
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Hi, I've been wondering where you and this food thread went.

Good to see you posting again.
Thank you! I'm going to try and check in more often than I have in the last few years.
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Old 06-20-2018, 12:03 PM
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Good to see you back with us.
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Old 06-20-2018, 07:50 PM
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Thank you! I'm going to try and check in more often than I have in the last few years.
Guessing your ears were burning... all this talk behind your back...
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Old 06-20-2018, 09:13 PM
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Respect. Thanks for sharing. Stuff like this can help a lot of people live well. What may come naturally or easily to you, in terms of making delicious table blessings, are not so easily achieved by others. Your recipes are straight forward, easy to fix, with readily attainable items, and most importantly - GOOD. Obviously they contain an ingredient not so readily available at supermarkets - Love. Thanks again. Warms my heart and stomach.
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Old 06-20-2018, 09:59 PM
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You've been missed! Welcome back.
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Old 06-21-2018, 09:40 AM
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Thank you all for the kind words. It's good to be back. I was taken by surprise that there is still interest in this old thread. I've tried many new (to me) recipes the last few years, so I'll start sharing the ones that got good reviews.
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Old 06-21-2018, 11:29 AM
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I am happy to become acquainted with both you and your fun thread. Keep 'em comin'
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Old 06-21-2018, 12:43 PM
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Dixie, I've had this before. It is GREAT! I think that the recipe was called "Better than sex cake". Well......
"Mississippi Mud" is what we always called it.
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