Hungry? This is the thread for you!
- Thread starter TNDixieGirl
- Start date
5906fan
Member
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.
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.
sipowicz
Member
Yummmmmmmmm!
OP
TNDixieGirl
Member
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.
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:
nicky4968
Member
This thread was first posted 30 pounds ago.
Gasman1972
Member
DeathGrip
US Veteran
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.
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.
OP
TNDixieGirl
Member
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.
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.
OP
TNDixieGirl
Member
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.
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.
OP
TNDixieGirl
Member
DeathGrip
US Veteran
Thanks DG!
I didn't know.I wish you and your folks well.
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!
TACC1
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!
TACC1
mstuhr
Member
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
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:
The Last Standing Knight
Member
Ok Lee. We need a recipe section!
I agree and second this.......
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.
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.
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
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
Alnamvet68
US Veteran
- Joined
- Dec 16, 2012
- Messages
- 1,745
- Reaction score
- 1,087
Tengo hambre.
