Author Archives: dixieskitchen

Dec29

Strawberry Cream Pie

Posted on by
Standard

strawberrycreampie

Strawberry Cream Pie

This is a recreation of a pie that I had at a restaurant that went out of business.  I can’t say that it is perfect, but it is pretty awesome.  And so easy!!  It actually makes two pies.

  • 2 pre-baked pie crusts
  • 2 (3.4-oz.) boxes of instant vanilla pudding and pie filling
  • 1 (21-oz.) strawberry pie filling
  • 1 large carton Cool Whip

Mix pudding as directed on box using 2 3/4 cups of milk.  Divide evenly between both crusts.  Then divide strawberry pie filling evenly between both crusts on top of pudding.  Then divide Cool Whip evenly between both crusts on top of strawberry filling.

Makes 2 delicious pies.

“The journey is better with someone who knows the way.”

Filed under Pies | Comments Off on Strawberry Cream Pie
Dec27

Creamy Corn Casserole

Posted on by
Standard

creamycorncasserole

Creamy Corn Casserole

My grandson called this awesome!!

  • 1/2 cup butter, melted and cooled slightly
  • 2 eggs, beaten
  • 1 (8.5-oz) pkg. dry corn bread mix
  • 1 (15-oz) can whole kernel, drained
  • 1 (14.75-oz) can creamed corn
  • 1 cup sour cream

Preheat oven to 350 degrees.  Lightly grease a 9 x 9-inch baking dish.

In medium bowl, combine all ingredients.  Spoon mixture into prepared dish.

Bake for 45 minutes or until the top is golden brown.

“A limited situation may afford the soul a chance to grow.”

 

 

 

Dec27

Ultimate Pumpkin Pie

Posted on by
Standard

ultimatepumpkinpie

Ultimate Pumpkin Pie

This is the most delicious pumpkin pie I have ever eaten.  (And I’m not very fond of pumpkin.)  Top this off with a lot of whipped cream and all I can say is “YUM”.

  • 1 (15-oz.) can pumpkin puree (not pie filling)
  • 1/2 cup light brown sugar, lightly packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 3 eggs, lightly beaten
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 10″ unbaked pie crust
  • Dried beans, for blind baking

Preheat oven to 425 degrees.

Line pie pan with unbaked pie crust and place it on a sheet pan.  Line crust with parchment paper.  Fill the paper three-quarters full with beans and bake crust for 15 minutes, until edges start to brown.  Remove beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.

Reduce oven temperature to 350 degrees.

Meanwhile, in a large bowl, whisk together pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, eggs, cream, and milk.  Pour filling into baked pie shell.  Bake for 55 to 65 minutes, until filling is just set in the middle and a knife inserted in the center comes out clean.  Set aside to cool completely.  Serve with whipped cream.

“A limited situation may afford the soul a chance to grow.”

 

Filed under Pies | Comments Off on Ultimate Pumpkin Pie
Dec27

Ginger Shortbread

Posted on by
Standard

gingershortbread

Ginger Shortbread

These cookies were a big hit at my husband’s train session a few weeks ago.  Rather them roll the dough out and cut out the cookies, I made them into ice box cookies by making them in a roll and them slicing them off.

  • 3 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 cup minced crystallized ginger

Preheat oven to 350 degrees.

In bowl of electric mixer, mix butter and sugar on medium-low speed just until they are combined.  Add vanilla and 2 teaspoons water and mix until combined.  In medium bowl, sift together flour and salt.  With mixer on low, slowly add flour mixture to the butter mixture and mix until the dough starts to come together.  Add ginger, then dump onto a surface dusted with flour and shape into a log about 3 inches in diameter.  Wrap in plastic wrap and chill for 30 minutes.

When ready to bake, take your roll out of the fridge and slices cookies about 3/8 inches thick.  Place cookies on an ungreased baking sheet and sprinkle with sugar, if desired.  Bake for 20 to 25 minutes, until edges start to brown.

Cool before eating.

Makes 20 to 24 cookies.

“A limited situation may afford the soul a chance to grow.”

 

 

 

 

 

Oct26

Ranch BLT Pasta Salad

Posted on by
Standard

ranchbltpastasalad

Ranch BLT Pasta Salad

Oh.  My.  This is so good!

  • 1/2 pound small ridged elbow macaroni or corkscrew pasta
  • 1 tablespoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Dijon mustard
  • 1 (12-oz.) pkg. thick sliced bacon
  • 1 head romaine lettuce
  • 1/2 cup mayonnaise
  • 1/4 cup ranch dressing
  • 1 teaspoon white vinegar
  • 1 pint grape or cherry tomatoes, halved
  • 5-6 green onions, chopped, opt.

Cook pasta al dente in liberally salted water per package instructions.   Drain pasta then rinse in cold water.  Drain again, then place pasta in a large mixing bowl.  Don’t let it sit and dry out too much; the pasta should be on the moist side.

Add parsley, garlic powder, salt, pepper, and Dijon mustard to pasta, and stir until well combined.  Let pasta “marinate” in the seasonings for 15-20 minutes, uncovered, at room temperature.  (This allows the pasta to soak up the flavors before adding the mayonnaise mixture.)

While pasta is “marinating,” slice bacon into 1/2-inch ribbons, and cook until crispy; drain, and set aside.

Remove softer, outer leaves from lettuce.  Roughly chop approximately 4 cups from the inner (more crunchy) leaves; set aside.

Whip together mayonnaise, ranch dressing, and vinegar, then add mixture to the cooked pasta, and stir to combine.  Add half the bacon, tomato halves, chopped romaine, and green onions to pasta, and gently stir until all ingredients are thoroughly combined.  Top with remaining half of bacon, and serve immediately.

If not serving this immediately, mix all but the romaine and second half of bacon.  When you’re ready to serve, toss pasta with romaine, then top with remaining half of the bacon.

“God can use ordinary instruments to produce a concert of praise.”

Oct24

Quick & Easy Green Beans / Bacon

Posted on by
Standard

quickandeasygreenbeans

Quick & Easy Green Beans / Bacon

This is a recipe that I just threw together at the last minute.  I used canned green beans from my pantry.  It tasted wonderful and so easy to make.

This is the basic recipe for two people, but I could’ve eaten it all.  So adjust your recipe for however many people you are serving.

  • 1 (15-oz.) can green beans, drained
  • 1 thick sliced bacon, diced
  • 2 tablespoons butter
  • 2 tablespoons brown sugar

In saucepan, saute bacon until most of the fat is rendered, but not crispy.  Remove bacon and fat from pan and drain on a paper towel.  Add butter and brown sugar to pan and stir until sugar is dissolved.  Add beans to pan and drained bacon.  Cook and stir on low until heated through.

Stir very carefully as the beans will fall apart as they cook.  You may use frozen or fresh beans, if you desire.

“Your witness is only as strong as your character.”

Filed under Vegetables | Comments Off on Quick & Easy Green Beans / Bacon
Oct24

Miss Kay’s Chicken & Dumplings

Posted on by
Standard

misskayschickenanddumplings

Miss Kay’s Chicken & Dumplings

Miss Kay is the matriarch of Duck Dynasty and this recipe is out of her cookbook “Miss Kay’s Duck Commander Kitchen”.  This is so good Art and I couldn’t quit eating it.  The dumplings are so easy to make and just delicious.

Broth & chicken

  • 1 large chicken*
  • Salt and pepper
  • 1 can (12-oz.) evaporated milk
  • 1/2 stick (4 tablespoons) butter
  • 1 to 2 tablespoons chicken base (my addition to the recipe)

Dumplings

  • 4 cups all-purpose flour, plus more for rolling
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3 tablespoons butter-flavored vegetable shortening (Crisco)
  • 2 cups buttermilk

In a large stock pot, bring 10 cups of water to a boil.  Add the chicken and season with salt and pepper.  Cover and simmer until tender enough to be pierced with a fork, about 1 hour.

Remove the chicken from the broth and set aside.  Add the milk , butter and chicken base to the broth.  Leave the broth to simmer while you make the dumplings.

In a large mixing bowl, sift together the flour, baking powder, salt, and baking soda.  With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.  Add the buttermilk a little at a time, stirring until a soft dough forms, about like the consistency of biscuit dough.  Divide the dough into 4 balls.

Sprinkle the counter with flour.  Roll each ball of dough to 1/8 to 1/4-inch thick, adding more flour as needed to prevent it from sticking.  Cut into large squares.  (I made mine like strands and they were too small.)

Return the broth to a boil.  Make sure there is enough in the pot to fill at least half the pot.  If not, add more water.

Drop the dumplings into the boiling broth a handful  at a time.  When they are all in, turn the heat to low, cover the pot, and simmer for 15 minutes.

Turn off the heat.  Put the meat back in the pot and let it sit until hot again.

Makes 8 servings.

* You may use a large squirrel, skinned and cut in half, or a large rabbit instead of the chicken.

“As you journey through the wilderness of temptation, Christ’s victory is yours.”

 

 

Oct24

Tangy Fruit Salad

Posted on by
Standard

tangyfruitsalad

Tangy Fruit Salad

  • 4 Granny Smith apples, diced
  • 2 (15-oz.) cans mandarin oranges, drained
  • 2 cups miniature marshmallows
  • 2 cups halved seedless red grapes
  • 2 (8-oz.) containers lemon yogurt
  • 1/4 cups chopped walnuts, opt.

Mix apples, oranges, marshmallows, grapes, yogurt and walnuts together in a bowl.

Makes 8 servings.

“Jesus, help me recognize Your presence and Your touch in the midst of things that frighten me.”

Oct24

Super Simple Sugar Cookies

Posted on by
Standard

supersimplesugarcookies

Super Simple Sugar Cookies

These are the World’s Best Sugar Cookies”.

  • 4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1/2 pound) butter, softened
  • 1 cup vegetable oil
  • 1 cup granulated sugar, plus more for dipping
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Granulated sugar

Preheat oven to 375 degrees.

In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt.  In a large bowl, with the electric mixer, beat the butter, oil, and both sugars until creamy.  Add the eggs and vanilla, beating until well blended.

Gradually add the flour to the butter mixture, beating until well combined.  The dough will be light and fluffy.

Using a cookie scoop, drop onto cookie sheets, spacing the cookies about 2 inches apart.

Dip the bottom of a drinking glass in granulated sugar and press the cookies to 1/4 inch thick.

Bake until the edges are golden brown, 9 to 11 minutes.  Let cool on the sheets for a few minutes, then transfer to wire racks to cool completely.

Makes 5 dozen.

“Your witness is only as strong as your character.”

Oct24

Easy Rugelach

Posted on by
Standard

easyrugelach

Easy Rugelach

  • 2 boxes refrigerated pie dough, (4 rounds)
  • 1/2 cup apricot preserves or orange marmalade, pureed in food processor (or not, if you like lumps)
  • 6 tablespoons granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 3/4 cup raisins, opt.
  • 1 cup walnuts or pecans, finely chopped
  • 1 egg
  • 1 tablespoon milk

Preheat oven to 350 degrees.

Mix both sugars, cinnamon, raisins and nuts together in a bowl.

Working with one round of dough at a time, spread 2 tbsp. of preserves on one round.  Then sprinkle with 1/2 cup of the filling.  Lightly press into the dough.  Cut the circle with a pizza cutter into 12 equal wedges   – cutting into quarters and then each quarter into thirds.

Starting with the wide edge, roll up each wedge.  Place cookies, points tucked under, on a baking sheet lined with parchment paper.

Mix egg and milk together for egg wash.

Bruch each cookie with egg wash.  Combine 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies.  Bake for 15 to 20 minutes, until lightly browned.  Remove to a wire rack and let cool.

Repeat with remaining rounds of dough.  You should be able to get 2 dozen cookies on one baking sheet.

Makes 4 dozen cookies.

“We can own up to our wrongs – because we can’t hide them from God anyway.”