Author Archives: dixieskitchen

Strawberry Cream Squares

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Strawberry Cream Squares

This is the Easter dessert that I made this year. Sooo good!!

  • 8 graham cracker sheets, crushed
  • 3 tablespoons butter, melted
  • 1 (8 oz.) package cream cheese, softened
  • 1/3 cup sugar
  • 1 cup fresh strawberries, diced
  • 1 cup heavy cream, whipped
  • 1 small box vanilla instant pudding ( I used cheese cake instant pudding mix)
  • 1 3/4 cup milk

Mix the crushed graham crackers and butter together (reserve 1 tbsp. to sprinkle on top). Press into the bottom of an 8-inch square baking pan. Place in the refrigerator to harden while you prepare the filling.

Mix cream cheese and sugar together until well combined. Fold in the strawberries. Spread evenly on top of the graham cracker layer.

Combine milk and pudding mix and whisk for 2 minutes. Pour over the cream cheese layer. Place in the fridge for 1 hour to set. Remove and spread with layer of whipped cream. Sprinkle reserved graham cracker crumbs over the top. Refrigerate for 3-4 hours to completely set.

Serves 9.

(I doubled this for my family and put it in a 9 x 13 casserole dish.)

“The keys to effective relationships are gentleness and humility.”

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Lemon Blueberry Cookies

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Lemon Blueberry Cookies

Every time Art and I would go by the bakery in a store, he was eyeing everything lemon and blueberry. So I decided I better get busy and bake him something. This really hit the spot. They are so delicious!!

  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 1/4 cups sugar
  • 1/4 cup packed brown sugar
  • Zest of 2 lemons
  • 1 – 2 tablespoons lemon juice (I used 1 but I think next time I will use 2)
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 3/4 cup frozen wild blueberries (I didn’t have enough wild berries, so I added some of the bigger frozen berries)

Melt butter in microwave and pour into a large mixing bowl and let cool for 15 minutes.

Preheat oven to 350 degrees. Prepare 2 baking sheets with parchment.

Using the bowl with the melted butter, mix in both sugars. Then mix in lemon zest, lemon juice, egg, and egg yolk. Batter should be pale in color.

Add the dry ingredients and mix just until combined. Add in the frozen blueberries. Fold very gently. They will color the dough slightly. Do not over mix.

Use a large cookie scoop and scoop 8 balls onto each cookie sheet.

Bake for 14-16 minutes, one cookie sheet at a time. Bake until edges are golden brown.

Let cool on cookie sheet for 10 minutes before transferring to a cooling rack.

Makes 16 cookies.

“Since God’s hand is in everything, you can leave everything in God’s hand.”

The Best Tuna Salad (or Chicken Salad)

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The Best Tuna Salad (or Chicken Salad)

The name says it all. Delicious!!!!

  • 4 (5-oz) cans tuna packed in water, drained or 2 (10-oz.) cans chicken breast, drained
  • 1 cup mayonnaise
  • 1/3 cup finely chopped celery
  • 2 tablespoons minced red onion
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • 1 clove minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

In a medium bowl, combine tuna or chicken, mayonnaise, celery, onion, relish, lemon juice, and garlic, salt and pepper.

Serve immediately or cover and chill until serving.

Makes 6 sandwiches (1/2 cup salad each).

“We deserve punishment and get forgiveness; we deserve God’s wrath and get God’s love.”

Slow Cooker Pumpkin Butter

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Slow Cooker Pumpkin Butter

My son-in-law loves anything with pumpkin, so this year for his birthday I decided to make this for him. It’s sooo delicious! My husband thinks it’s better than apple butter.

  • 2 (15-16 oz.) cans pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon pumpkin pie spice

Add all of the ingredients to the crock pot and mix well.

Cover and cook on low for 4 hours. Stir once an hour to prevent scorching.

Allow to cool The butter will thicken as it cools.

Store in the refrigerator or freeze to preserve. I actually water-bathed mine so I could store in pantry.

Makes about 3 pints or 6 half pints.

“Sometimes the best witness is kindness.”

Hash Brown Sausage Bake

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Hash Brown Sausage Bake

This is so easy to make and so delicious! Buttery hash browns form the crust for the yummy cheese and sausage filling. It is great for breakfast, lunch or dinner.

  • 1 package (20 oz.) refrigerated shredded hash brown potatoes
  • 1/3 cup butter, melted
  • 1 teaspoon beef bouillon granules
  • 1 lb. bulk pork sausage
  • 1/3 chopped onion
  • 1 cup (8 oz.) cottage cheese
  • 3 eggs, lightly beaten
  • 4 oz. shredded cheddar cheese

In a large bowl, combine hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-inch pie plate. Bake at 350 degrees for 25-30 minutes or until edges are lightly browned.

Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink, drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and cheese.

Pour into crust. Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Makes 6-8 servings.

“Holiness is simply Christ in us fulfilling the will and commands of the Father.”

Dixie’s House Dressing

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Dixie’s House Dressing

My family just loves this dressing. I make double batches of it and it is gone in no time. Because they all love it so much, we eat salad just about every day. This is also delicious on coleslaw.

  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup milk
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed

Whisk together all ingredients until combined. Let sit for a few minutes before serving so the sugar can melt. Then store any leftovers in the refrigerator.

Makes almost 2 cups.

“Jesus took our sin that we might have salvation.”

Jordan Marsh Legendary Blueberry Muffins

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Jordan Marsh Legendary Blueberry Muffins

This is the actual recipe for these muffins that was enjoyed by generations of families at the Jordan Marsh department stores in Boston and New England area. They are to die for. OUTSTANDING!

  • 1/2 cup butter, softened to room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 milk
  • 2 1/2 cups blueberries
  • 2 tablespoons sugar to sprinkle on top (I used turbinado sugar)

Preheat oven to 375 degrees.

Grease muffin tins well with butter; grease the top surface of the pan as well.

Using a stand mixer on low speed beat the butter together with the sugar until fluffy. Add vanilla.

Add eggs, one at a time and mix until blended.

In a separate bowl sift together the dry ingredients.

Add dry ingredients to the eggs and butter mixture, alternating with milk.

Mash 1/2 cup of blueberries and stir into the mixture.

Add the rest of the berries whole and stir. Pile the batter high in each muffin cup, and sprinkle sugar over tops of the muffins.

Bake at 375 degrees for 30 minutes.

Makes 12 muffins.

“Blessing comes from seeking wisdom and living by it.”

How to Freeze and Bake an Apple Pie

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How to Freeze and Bake an Apple Pie

  • 1 box (2 count) refrigerated pie crusts, softened as directed on box
  • 6 – 8 cups peeled, cored and sliced apples (I used a lot of apples)
  • 1 tablespoon lemon juice
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 – 4 tablespoons all-purpose flour (depending on how many cups of apples used)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Place 1 pie crust in a 9 or 10-inch disposable foil or metal pie plate (do not use glass). Press crust firmly against side and bottom of pie plate.

In a large bowl, gently mix filling ingredients and spoon in crust-lined pie plate

Top with second crust. Wrap excess top crust under bottom crust edge pressing edges together to seal; flute.

Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed.

Next, place pie in gallon-size plastic bag or wrap pie in aluminum foil; label with the following information: Apple Pie and expiration date of pie which is 2 months after pie is frozen. Place pie in freezer; pull out when ready to bake..

When ready to bake pie, heat oven to 450 degrees. When oven is preheated, remove pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie.

Bake 25 minutes. Reduce oven temperature to 375 degrees; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.

“For a healthier spiritual life, exercise humility and care for others.”

Tomato Mac

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Tomato Mac

This is so easy, simple and so delicious! I love it!

  • 2 cups elbow or shell macaroni, cooked according to package directions
  • 3 cups tomato juice (or any tomatoes you prefer)*
  • 2 tablespoons salted butter
  • 2 tablespoons sugar
  • Salt and pepper to taste
  • Grated Parmesan cheese

*If you don’t have tomato juice, you can easily make it with 1/2 cup tomato sauce plus 1/2 cup water = 1 cup.

Drain macaroni. Add tomato juice, butter, sugar, salt and pepper. Stir to melt the butter. Ladle up into the bowls and serve with Parmesan cheese and additional salt and pepper.

Serves 4.

“Salvation from sin means moving from spiritual darkness to God’s light.”

Milk Toast

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Milk Toast

Milk toast is a very old recipe, probably from the early 1900’s. It is comfort food at the highest. Try it if you are not feeling good or if you need a good nights sleep. This is what I eat if I need good nights sleep. I have been eating it for a very long time and just love it.

You can make it various ways, but this is the way I like it.

  • 1 slice of bread, toasted and buttered (I love oatmeal bread and I generously butter it)
  • 1/2 cup milk, warmed (I like whole milk)
  • Cinnamon sugar, opt.

Warm your milk in a low bowl (wide enough to fit your slice of toast), put your toast into it after warmed.

Toast your bread and butter and then put as much cinnamon sugar on it as desired. Add it to your bowl of warmed milk, cut up in bite size pieces. And enjoy!!!

“Witnessing isn’t a job to be done but a life to be lived.”