Holly Clegg’s Spinach and Artichoke Casserole/Dip1 onion, chopped1/3 cup all-purpose flour2 cups skim milk1 teaspoon minced garlic2 (10 ounce) boxes frozen chopped spinach, thawed and drained4 ounces Brie cheese, rind removed and cubed1/3 cup grated Parmesan cheese1 (14 ounce) can artichoke hearts, drained and quarteredDash cayennesalt and pepper to taste
In nonstick pot coated with nonstick cooking spray, saute onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbling and thickened. Add garlic, spinach, Brie and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.
This recipe is from Holly’s new cookbook – Too Hot in the Kitchen
Bourbon Sweet Potato Casserole4 (lb) cans sweet potatoes1 cup sugar1/4 cup buttermilk1/4 cup bourbon1/2 cup chopped pecansmarshmallows
Heat potatoes in juice. Drain. Mash well. Add sugar, butter, whiskey and enough milk till it’s the consistency of mash potatoes. Place in buttered casserole. Sprinkle pecans on top. Heat at 350 degrees until bubbling, then cover top with marshmallows and brown.Serves 8-10.
Cornbread Dressing4 cups of crumbled cornbread (homemade or a mix)1 can of cream of chicken soupchopped onion (about a cup)chopped green pepper (about a cup)chopped celery (about a cup)broth from the cooked chickenwhole chicken – cut up and boiled
Saute the onions, pepper and celery in butter. Boil a chicken (let it cool) and take the meat off of the bone. mix up the crumbled cornbread, soup, chicken and all other ingredients. Put in a casserole dish – the cornbread should be moist. Flatten it out across the top. Bake at 350 degrees until golden on top.
Sam’s Corn Souffle’1/2 cup butter, melted2 eggs, beaten1 (8.5 oz) package dry cornbread mix1 (15 oz) can whole kernel corn, drained1 (14.75 oz) can creamed corn1 cup sour cream
Preheat oven to 350 degrees F and lightly grease a 9×9 inch baking dish. In a medium bowl, combine butter, eggs, cornbread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish and bake for 45 minutes in the preheated oven or until the top is golden brown.
Sam’s Quick and Easy Rice Dressing1 lb ground beef1 can cream of mushroom soup1 soup can water1 stalk celery, diced2 cloves garlic, chopped1 cup raw rice1 can onion soup1/4 cup bell pepper, diced1/4 cup dried parsleysalt and pepper to taste
Brown ground beef. Add celery and bell pepper and cook until tender. Add remaining ingredients and stir until it begins to boil. Remove from heat, pour in greased 2 quart casserole dish and cover tightly with foil. Bake at 350 degrees for 1 hour.
Cheesy Green Bean Casserole2 (14.5 ounce) cans green beans, drained1 (10.75 ounce) can condensed cream of mushroom soup1 (6 ounce) can French fried onions1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese. Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
Sam’s family – Broccoli Casserole8 oz jar cheez-whiz1 stick butter1 cup uncooked rice, cooked (makes about 3 cups cooked)1 medium onion, chopped1 can golden mushroom soup2 frozen boxes of broccoli, thawed
Combine broccoli, soup butter and onions. Cook over low heat until broccoli and onions are done. Add Cheez-Whiz and cook until melted and mix with cooked rice. Put in 9×13 casserole dish. Bake at 350 for 25-30 minutes.
Jodi’s family – Maw Maw’s Yeast Rolls2 cups warm water1 yeast cake or pkg1/2 cup shortening1/2 cup sugar1 egg1 teaspoon salt
Mix about 6 cups plain flour with yeast and salt. Set aside. Mix egg, sugar, water and shortening. Beat well. Add dry ingredients. Mix well. Refrigerate for about a day. Spoon out a small amount and roll in a little flour. Place on a lightly greased baking sheet and them them rise several hours before baking. Bake at 375 or 400 until lightly browned. These will keep in the refrigerator for several days.
Jodi’s family – Pumpkin Bread2 cups canned pumpkin3 cups sugar1 cup water1 cup vegetable oil4 eggs3 1/3 cups all-purpose flour2 teaspoons baking soda2 teaspoons cinnamon1 teaspoon salt1 teaspoon baking powder1/2 teaspoon nutmeg3/4 teaspoon ground cloves
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.
Murphy’s Grandmother’s Cheese Straws1 cup butter2 cups sharp cheddar cheese, grated2 2/3 cup flourdash red pepper1/4 teaspoon salt
Mix all ingredients together well. Roll thin and cut into narrow strips. Bake at 275 degrees for about 10 minutes. Makes about 4 dozen.
Murphy’s family – Cauliflower Casserole1 large head cauliflower, broken into small florets1/2 cup butter, melted1/4 cup grated Parmesan cheese2/3 cup Italian seasoned bread crumbs (Panko makes this perfect!)1 pinch salt1 teaspoon crushed red pepper flakes1 cup shredded Cheddar cheese
Preheat oven to 350. Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover and cook for about 10 minutes. Drain and place in a 2 quart casserole dish. In a small bowl mix together butter, Parmesan cheese, Panko bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese. Bake in the preheated oven for 20 minutes or until cheese is melted and bubbly!
Jodi’s family – 7 layer bars1/3 cup butter or margarine1 1/2 cups graham cracker crumbs1 (7-ounce) can flaked coconut1 cup (6 ounces) semisweet chocolate morsels1 cup (6 ounces) butterscotch morsels1 (14-ounce) can sweetened condensed milk1 cup chopped pecans
Place butter in a 13×9 inch pan; bake at 325 degrees for 3 minutes or until melted. Add graham cracker crumbs and remaining ingredients, layering in the order listed. (Do not stir.) Bake at 325 for 30 minutes. Cool completely in pan; Cut into bars. Yields 3 dozen.
Pralines1 c. white sugar1 c. brown sugar (1/2 light and 1/2 dark)1 dash salt1/2 c. milk2 Tbsp. white Karo syrup2 Tbsp. butter1 tsp. vanilla1 1/2 c pecan halves
Mix sugar, salt, milk and Karo Syrup in heavy 3 quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecans and drop by tablespoon onto wax paper. When firm store in closed container. Make approx. 2 dozen pralines.
**Be careful! It hardens very quickly!
Chocolate Chip Pecan Pie1 refrigerated pie crust, softened as directed on box3 eggs1 cup sugar1 cup light corn syrup2 tablespoons butter, melted1 teaspoon vanilla1 1/2 cups chopped pecans1/2 cup semisweet chocolate chips or dark chocolate chips
Heat oven to 350. Make pie crust as directed on package, using 9-inch glass pie plate. In large bowl, stir eggs, sugar, corn syrup, butter and vanilla until well blended. Stir in pecans and chocolate. Pour into crust-lined pie plate. Bake 60 to 70 minutes or until set. Cool before cutting.
Sam’s Maw Maw’s Bread Pudding
Bread Pudding:6 eggs1 can evaporated milk1 can condensed milkraisins to suit your taste2 cups sugar2 tsp. vanilla1 stick butter, meltedPo-boy loaf, broken into pieces
Mix all ingredients together, except bread. Add bread and mix, making sure all pieces are coated well. Pour into a 13×9 pan or two 8×8 pans. Bake uncovered for 45 minutes at 350 degrees.
sauce:1/3 cup corn syrup, light or dark3/4 cup brown sugar, light or dark1/2 stick butter1/8 tsp salt1/4 tsp. vanilla
Mix over medium heat until sugar is melted and all is smooth and pourable. You may add an ounce or two of your favorite bourbon or rum to the sauce. Pour over bread pudding as you serve it.