I love this dessert, it is great served warm or at room temperature. So really it is good anytime of year.

3 cups milk

3 tbsp flour (heaping)

1 1/4 cups sugar

dash of salt

3 egg yolks (reserve the whites for meringue)

3 tsp vanilla

2 tbsp butter

4 or 5 bananas sliced

1 box of Nabisco vanilla wafers

Stir first five ingredients over low heat until thick, then add vanilla, butter and bananas. Butter a dip baking dish, then put down a layer of vanilla wafers and then the mixture, alternating layers ending with the mixture. Top with meringue and place under broiler until golden (it won’t take long)

If you do not like meringue, you can always top it with cool-whip or whipping cream when serving.

6 cups potatoes chopped

1 med onion chopped

1 tbsp olive oil

1 tbsp butter

salt and pepper to taste
Chop your potatoes any size you would like, just make sure that you make them all uniformed. I par boil my potatoes it makes the cooking process faster. If you choose to do it this way, drain your potatoes and make sure that all the moisture has evaporated.

In a large skillet melt add your oil and butter over med-low heat. Add your potatoes, onions, salt and pepper. Once the onions are tender turn the heat up to med-high and cook until the potatoes are crisp and golden brown.

These potatoes are wonderful with breakfast lunch and dinner.

Great additions to this dish… green peppers, bacon, ham, and garlic.

This is my Daddy’s favorite cake. Enjoy : O)

1 box white cake mix (try to find a mix without pudding added)

1 tbsp flour

1 pkg strawberry Jell-O dry (4 serving size)

3/4 cup cooking oil

1/2 cup water

1/2 cup sweetened strawberries mashed

4 eggs

Mix dry ingredients then add oil, water and mashed strawberries, mix thoroughly. Then add the eggs adding them one at a time beating well after each egg. Bake at 350 degrees for approximately 35 minutes. Test with toothpick if it comes out clean it is done. Cool completely

Icing:

Soften 1/2 cup butter and work in 1 lb. of powdered sugar. Add 1/2 cup sweetened, mashed strawberries. Garnish with fresh strawberries.

I love cornbread. It is so good with chili, veggie soup, beans. If y’all haven’t noticed my family and I are from the south. I will be posting a couple of recipes in the future that the base of the recipe is this cornbread recipe. Enjoy !!

1 1/2 cups white cornmeal

3/4 cup all purpose flour

1/2 tsp salt

1 tbsp baking powder

pinch of baking soda

1 tbsp oil

2 eggs

buttermilk (this is one of those things that you have to eyeball and look for consistency) you are looking for the consistency of pancake batter.

Mix all ingredients. Heat a 10 inch cast iron skillet with cooking spray and a tablespoon of oil, or a 9×9 baking dish (don’t heat the baking dish like you do the cast iron) pour you batter in and bake at 425 degrees until golden brown about 20 to 25 minutes.

This is a simple but yummers recipe. My family has been making it for as long as I can remember. I remember visiting my Mamaw and asking her to make it for me. Of course my Mom makes it and now I make it. Everybody in the fam loves it. This is really good with cornbread. Warms my heart thinking about it.

6 cups of water

1 med to lrg onion chopped

4 carrots sliced

1 med green or yellow squash or you can use both chopped

1/2 tsp celery salt or 2 celery stalks chopped

1 cup pasta

1 can whole kernel corn

1 can green beans

1 can black eyed peas

2 cans of tomatoes sauce

salt and pepper to taste

Cook the raw veggies until they are almost done then add the pasta, when the pasta is almost done add the canned veggies.

This recipe I got from my Mom. it has always been a family favorite. My Mom always makes whatever we want for our birthday dinner, my Dad always chooses ham, with hot potato salad on the side.

2 lbs of potatoes cubed

6 boiled egg yolks

3 sweet pickles chopped small to fine

1 small onion chopped small to fine

1/2 stick of butter

1/4 cup of milk (depends on how thick you like your mashed potatoes)

salt and pepper to taste

*I use red potatoes they seem to hold up well in the boiling process.*

Cover your cubed potatoes about 1/2 inch above the potatoes with water, I add about 1 tbsp of salt and a tsp of oil. Bring to a boil, then turn down to med. Once they are fork tender drain. Turn burner down to low,and put them back in the pot and put back on the burner, putting them back on the burner will evaporate any excess water left on he potatoes. Mash your potatoes adding the butter, milk, salt, and pepper. Once the potatoes are to your taste add the chopped onion, pickle, and egg yolks, blend well. Serve hot and enjoy!

Here is an idea for a quick meal when you are on the go.

1 rotisserie chicken shredded

1 can cream of chicken soup

1 can cream of mushroom soup

2 cups of chicken broth

1 medium onion chopped

2 jalapeño peppers chopped (take the seeds out for less heat)

1 tsp oil

1 tsp butter

1 tbsp chili powder

1/2 bag of yellow corn tortilla chips (broken up)

1 cup shredded cheddar cheese

preheat oven to 350 degrees

In a sautee pan soften the onion and peppers. Mix the two cans of soup and broth, once well combined add in the remaining ingredients, but only add half the cheese. Pour into a 9×13 inch greased baking dish. Top with remaining cheese. Bake for 30 minutes.

My family loves chili, I personally was getting bored with the same old chili every time so I came up with a spin on it. We love the new chili, I hope you love it too.

1 lb of lean ground beef or turkey

1 small onion chopped

1 small jalapeño (take the seeds out for less heat)

1 can of red kidney beans (drained and rinsed)

1 can of black beans (drained and rinsed)

1 can of corn (drained)

1 packet of taco seasoning

1 can of beef broth

1 can of diced tomatoes (drained)

1 can of tomato sauce.

Brown your ground beef; when the meat is half way cooked add the oinion and jalapeno. When onion and peppers are softened add the diced tomatoes then the packet of taco seasoning, mix well, then the beef broth. Add the beans, tomato sauce, and the corn, simmer for another 20 minutes. This chili is great over tortilla chips and then topped of with grated cheddar cheese.

This is a great recipe it is one of my personal favorites. My friends love it also, I have a friend who always wants me to make it. The nice thing about it is you can put any kind of fruit or even chocolate pudding on the top to finish it off.

preheat oven to 350 degrees

use a 9X13 baking dish

Crust:

1 c all purpose flour

¼ cup brown sugar

1 cup chopped pecans

1 stick of butter

*Melt 1 stick of butter, pour over mixture and crumble into the baking dish, do not press the mixture down leave it crumbled and bake for 25 to 30 minutes or until golden brown. LET COOL COMPLETELY

Topping:

2 8oz pkg of cream cheese softened

1 ¼ c sugar

1 pt whipping cream beaten stiff

1 tsp vanilla

*Mix cream cheese, sugar, and vanilla, fold in whipped cream. Chill then put over cooled crust then add 1 can of pie filling, pureed fruit, or chocolate pudding.

I received this recipe from my friend Kim, I have tweaked it a little and made it my own. It is sooo good. I hope y’all enjoy it as much as I do.

3 cans of non marinated artichokes drained

2 cups of mayonaise

1 1/2 cups parmesan cheese

2 cloves of minced garlic (depending on how much you like garlic)

salt and pepper to taste

If you like a little heat you can add 1 jalepeno pepper.

Combine all ingredients and mix well. Bake at 350 degrees for 30 minutes.