Author Archives: dixieskitchen

Aug17

Easy Succotash

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easysuccotash Easy Succotash

This Southern favorite of lima beans, corn, and chopped peppers is simmered in whipping cream until tender.  Delicious!

  • 1 (10-oz.) package frozen lima beans
  • 4 cups fresh corn (8 ears) or 1 (16-oz.) package frozen corn, thawed
  • 1 small green pepper, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 1/2 cup whipping cream
  • 3 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Cook lima beans in boiling salted water to cover 5 to 8 minutes or until beans are barely tender; drain.  Transfer lima beans to a large skillet.  Add corn and remaining ingredients.  Cook over medium heat 10 to 15 minutes or until vegetables are tender, stirring occasionally.

Yield:  6 to 8 servings.

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

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Aug16

Chocolate Chip Cookies

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Chocolate Chip Cookies

These are, by far, the “best” chocolate chip cookies.  Chewy and crisp all at the same time.  You will inhale them!

  • 2 sticks unsalted butter, melted
  • 2 1/4 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup white sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Heat oven to 375 degrees.

Sift together flour, salt and baking soda and set aside.

Put slightly cooled melted butter in mixing bowl and add both sugars.  Cream on medium speed for 2 minutes.  Whisk egg, egg yolk, milk and vanilla in a measuring cup.  Reduce mixer speed and slowly add egg mixture.  Mix until well combined about 30 seconds.  Gradually incorporate flour mixture until thoroughly combined.  Stir in the chocolate chips.  Chill dough for 1 hour.  Scoop onto parchment-lined baking sheet and bake for 10 to 12 minutes.

Makes about 3 dozen cookies.

“Look for God’s purpose in your next interruption.”

Aug15

Too Much Chocolate Cake

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Too Much Chocolate Cake

If you need a chocolate fix, this is for you.  Very yummy!

  • 1 (18.25-oz.) package devil’s food cake mix
  • 1 (5.9-oz.) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.  Stir in chocolate chips and pour batter into a well greased 12-cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.  Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.  If desired, dust the cake with powdered sugar or put a chocolate drizzle on it.

“When we worship God, only our best is good enough.”

Aug15

Beans and Franks

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beansandfranks

Beans and Franks

I served this with Yankee Corn Bread and it made a real good supper.

  • 2 (16-oz.) cans pork and beans
  • 1 pound frankfurters, cut into 1/2-inch pieces
  • 1 medium onion, chopped fine
  • 1/2 cup ketchup
  • 1/2 cup molasses
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon hot sauce

Combine all ingredients; stir well.  Spoon mixture into a lightly greased 8-inch square baking dish.  Bake, uncovered, at 350 degrees for 50 to 60 minutes, stirring after 30 minutes.  Yield:  4 to 6 servings.

Microwave Directions:  Combine all ingredients; stir well.  Spoon mixture into a lightly greased 8-inch square baking dish; cover dish loosly with wax paper.  Microwave at HIGH for 20 to 25 minutes or until mixture is desired thickness, stirring every 5 minutes.

“Our attitude in worship is far more important than the position of our worship.”

Aug10

Marmalade Muffins

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Marmalade Muffins

These muffins are a favorite of my husband.  He loves anything orange.  They are best eaten warm from the oven as they tend to get a little dry the next day.  If you can’t eat them all the first day, freeze them.  Then take a muffin out, put it on a microwave safe dish and nuke it for 1 minute at 50% power.  It’s just as good as coming right out of the oven.

  • 4 cups all-purpose flour
  • Generous 1/2 cup granulated sugar
  • 2 tablespoons baking powder
  • 4 tablespoons unsalted butter
  • 1/2 shortening
  • 1 1/2 cups sweet orange marmalade
  • 1 cup orange juice
  • 2 teaspoons vanilla extract
  • 3 eggs, beaten

Topping

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Wheat germ, for sprinkling

Preheat oven to 375 degrees.

For the muffin batter:  Sift together flour, sugar and baking powder in a large mixing bowl.  Use a pastry cutter to mix in the butter and shortening.

Mix the marmalade, orange juice and vanilla in a small bowl.  Pour the marmalade mixture into the flour mixture.  Then pour the eggs into the bowl.  Mix all ingredients together gently, using fewer than 10 large strokes.

For the topping:  Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.

Spray muffin tins with cooking spray and fill with batter.  Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.  Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch, if desired.

Bake until done, 20 to 22 minutes.  Remove muffins from oven and let cool for 5 to 10 minutes before taking out of pans.  Cool on wire rack.  Eat warm.

Makes 24 muffins.

“We have reason for optimism if we’re looking for Christ’s return.”

Aug8

Simple Meat Lasagna

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Simple Meat Lasagna

My husband has told me for years that he doesn’t like lasagna, so I have never made it.  But my grandson loves it and so for National Lasagna Day, we decided to make it and my hubby said he would eat it.  Guess what?  He loved it.  Yippee!  I get to make it again.  And this is a very easy recipe that I got from America’s Test Kitchen.

SAUCE

  • 1 tablespoon olive oil
  • 1 onion, minced
  • 1 teaspoon salt
  • 6 garlic cloves, minced
  • 1/2 ground beef
  • 1/2 ground sausage
  • 1 (28-oz.) can crushed tomatoes
  • 1 (28-oz.) can diced tomatoes
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • Pepper to taste

LAYERS

  • 15 oz. ricotta cheese (1 3/4 cups)
  • 1 1/4 cups grated Parmesan cheese
  • 1/2 cup minced fresh basil
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 no-boil lasagna noodles, (from one 8 or 9 oz. package)
  • 4 cups shredded mozzarella cheese

Adjust an oven rack to the middle position and heat the oven to 375 degrees.

FOR THE SAUCE:  Heat the oil in a Dutch oven over medium heat until shimmering.  Add the onion and salt and cook until softened, about 5 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the ground meats and cook, stirring to break up the clumps, until no longer pink, about 5 minutes.  Stir in the tomatoes with their juice, oregano and red pepper flakes.  Simmer until the sauce is slightly thickened, about 15 minutes.  Season with pepper to taste.

FOR THE LAYERS:  Mix the ricotta, 1 cup of the Parmesan, basil, egg, salt and pepper until well combined.

Spread 1/2 cup of the tomato sauce over the bottom of a 9 by 13-inch baking dish.  Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness.  Sprinkle evenly with 1 cup of the mozzarella.  Spoon 1 1/2 cups of the sauce evenly over the cheese.  Repeat this layering two more times.

For the final layer, place the 3 remaining noodles on top.  Spread the remaining sauce over the noodles.  Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan.  Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna.  Bake for 15 minutes.

Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer.  Let cool for 10 minutes before serving.

To Make Ahead

The assembled, unbaked lasagna can be held in the refrigerator, wrapped tightly in plastic wrap, for up to 24 hours.  Allow the lasagna to sit at room temperature for 1 hour before baking.  It can also be frozen, wrapped in an additional layer of foil, for up to 2 months.

To bake, defrost it in the refrigerator for 24 hours, then allow it to sit at room temperature for 1 hour before baking.

NOTE:  If you do not want to make your own sauce, you can substitute jarred sauce (tomato only), you will need two 24 to 26-oz. jars (6 cups).

“When you have found food for your soul lead others to the Source.”

Aug7

Slow Cooker Apple Butter

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Slow Cooker Apple Butter

As you probably know by now, I love anything with apples.  This apple butter is so easy and delicious (even though it takes all day).

  • 5 1/2 pounds apples, peeled, cored and finely chopped
  • 4 cups sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Use any kind of apples you prefer or a variety of different kinds.  Place apples in slow cooker.  In a medium bowl, mix the sugar, cinnamon, cloves and salt.  Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour.

Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and continue cooking on low 1 hour.  Stir with a whisk, if desired, to increase smoothness.

Spoon the mixure into sterile container, cover and refrigerate or freeze.

Yields: 4 pints

“Children are God’s precious jewels – help them shine for Christ.”

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Aug7

Beer Bread

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Beer Bread

This bread is moist and dense with a chewy crust.  Try it with cold butter and homemade apple butter (see recipe in slow cooker category).  Yum!

  • 3 cups self-rising flour (see note)
  • 1/2 cup sugar
  • 12 ounces beer
  • 1 tablespoon butter, melted

Preheat oven to 375 degrees.

Spray a loaf pan with cooking spray.  In a large bowl, combine flour, sugar and mix.  Then add the beer and mix well.  The mixture should be sticky.  Pour into the loaf pan and tap on counter several times to remove any air bubbles.  Bake for 55 minutes.  Remove from oven and brush top with melted butter.

Note:  If you don’t have self-rising flour you can make your own.  For every 1 cup of all-purpose flour, add 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.

“When we feel the stress of the storm we learn the strength of the anchor.”

Aug6

Dreamsicle Salad

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Dreamsicle Salad

This is really yummy!

  • 1 (3-oz) package cook-and-serve tapioca pudding mix
  • 1 (3-oz) pack cook-and-serve vanilla pudding mix
  • 1 (3-oz) package orange jello
  • 3 cups water
  • 1 (11-oz) can mandarin oranges, drained
  • 1 (8-oz) container frozen whipped topping, thawed

Combine the tapioca pudding, vanilla pudding and orange jello mixes with the water.  Cook until mixture comes to a boil and thickens.  Remove from heat and cool.  When cooled, fold in mandarin oranges and whipped topping.  Refrigerate overnight.

Serves 12.

“The powers of evil around you are no match for the power of Jesus within you.”

Aug6

Spaghetti Squash Au Gratin

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Spaghetti Squash Au Gratin

Even though my husband wasn’t very fond of this recipe, I liked it and will definitely make it again.

  • 1 medium spaghetti squash (about 2 1/2 lbs.)
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 teaspoon fresh thyme
  • 3/4 to 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup bacon pieces, optional

Heat oven to 450 degrees.

Cut spaghetti squash in half lengthwise and remove the seeds.  Spray a 9 x 13 baking dish with cooking spray.  Lay squash cut side down into dish.  Bake until just tender (the tip of a paring knife can be slipped into the flesh with slight resistance), 25 to 30 minutes.  Reset oven to 375 degrees.

While squash is baking saute onions, thyme and butter in skillet.  Cook until slightly brown in color (I got mine too dark).  Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a large bowl.  Add the onion mixture, sour cream and half the cheese together and mix well.  Pour into a buttered 9 x 13 baking dish and bake at 375 degrees for 20 minutes.  Top with the remaining cheese and bake another 5 to 10 minutes until cheese is melted and browning.

“It is a dangerous presumption to say, “Tomorrow,” when God says, “Today!”