Mary Anne’s Moist and Nutty Carrot Loaf

Recipe Source: P.Weiss

Prep/Cooking Time: 1 Hr

Ingredients:

3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 carrots
1 (15 ounce) can crushed pineapple
1 1/2 cups vegetable oil
2 cups white sugar
6 eggs
1 cup chopped walnuts
1 1/2 cups raisins

Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9×5 inch loaf pans.

Sift together baking soda, salt, spices, and flour.

In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.

Bake at 375 degrees F (190 degrees C) for 45 minutes, or until a toothpick inserted into bread comes out clean.

Grasshopper Pie

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 pkg. Nabisco chocolate wafer cookies
1 pt. jar marshmallow fluff
1/4 c. milk
4 drops peppermint extract
6-7 drops green food coloring
1 c. whipping cream, whipped

Directions:

Line a pan with chocolate wafers. In mixing bowl, combine marshmallow, milk, peppermint, and food coloring. Whip until fluffy. Fold in whipped cream. Pour over cookies. Freeze until firm, about 8 hours.

Sausage Balls

Recipe Source: mom

Ingredients:

1 lb breakfast sausage (raw)
2 cups shredded cheddar cheese
3 cups Bisquick

Directions:

Preheat Oven: 375° F.

Mix all ingredients. Mixture will be very dry but will form a dough if you work it long enough. Roll into small balls (about a tablespoon of dough each). Press onto a cookie sheet to flatten bottom slightly. Bake at 375 till lightly golden brown.

Note:

This works best if you grate the cheese from a block rather than buying the pre-shredded cheese which is coated to keep it from sticking together. You can add a dash of Cayenne pepper or some Tabasco sauce if you like things especially hot or use extra hot sausage.

Hot Bean Dip

Recipe Source: gulfcoastrecipes.com

Ingredients:

1 16 ounce can refried beans
1 16 ounce can tomatoes – chopped and drained
1/2 pound grated cheddar or jack cheese
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions:

Mix together well in a skillet and heat over medium until cheese melts, stirring occasionally. Serve warm with chips.

Variations:

Use 2 cups enchilada sauce in place of tomatoes.

Add (2) 2.2 ounce cans sliced ripe olives.

Add (2) 4 ounce cans diced green chilies.

Martha Nesbit’s Sweet Potato Souffle

Nicki’s Note:

My aunt Wilma’s recipe is very similar to this. Growing up, I knew this dish as “Sweet Potato Casserole”.

Recipe Source: Flavor of the South / “Savannah Entertains,” by Martha Giddens Nesbit

Dish:

4 cups sweet potatoes, mashed (approximately 2 large potatoes)
2 eggs
1 cup sugar
1/2 stick butter or margarine, melted
1 teaspoon vanilla
1 tablespoon orange juice

Topping:

1 cup brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
1 stick butter or margarine, melted

Directions:

Combine sweet potatoes, eggs, sugar, 1/2 stick butter or margarine, vanilla and orange juice. Pour into greased 3-quart casserole dish. Combine topping ingredients. Spread over potatoes. Cook at 350 degrees for 30 minutes, until brown and bubbly.

Serves 10 to 12.

Calico Baked Beans

Recipe Source: Flavor of the South

2 cans Pork and Beans or baked beans
1 can small green Lima beans
1 can large butter beans (or garbanzo beans if can’t find b.b.)
1 can red kidney beans
1/2 lb. bacon
2 medium onions, chopped

Drain all but the Pork and Beans.

Cut bacon into small squares, about 1″ wide. Cook in skillet until nearly crisp. Discard all or nearly all drippings. Sauté onions in drippings or oil. Drain if desired.

To onions, add:

1 tsp. dry mustard
1 tsp. garlic powder
1/2 cup mild vinegar
1/2 cup brown sugar

Return bacon to mixture. Simmer 20 minutes. Place in large oven-proof pot and bake at 350 degrees for 1 hr. or cook in crock pot for 4-6 hours.

Hot Chicken Salad

Recipe Source: Flavor of the South

Ingredients:

2 cups cooked chicken, cut in bite-size pieces
¾ cup diced celery
¼ cup diced onion
½ tsp. salt
2 Tbls. lemon juice
½ cup mayonnaise
½ cup sour cream
2 cups crushed potato chips
1 1/2 cups grated cheese
Paprika

Directions:

Mix the first seven ingredients and set aside.

Grease the bottom of a 9-inch x 12-inch casserole dish. Sprinkle half of the chips over the pan, then half of the cheese. Pour in all the salad ingredients. Cover with the rest of chips and then the cheese. Sprinkle the paprika over this. Cover and let set in fridge for one hour or overnight.

Uncover and bake one hour at 350 degrees.

Southern Pecan Pie

Recipe Source: Flavors of the South

Ingredients:

3 Eggs, slightly beaten
1 1/4 Cup Broken Pecans
1 Cup Light Karo Syrup
1 Cup Sugar
2 Tbsp. Margarine or butter, (melted)
1 Tsp. Vanilla Flavoring
1 9″ Pie shell

Directions:

Preheat oven to350 degrees. Mix all ingredients together. Pour into unbaked pie shell. Bake for about one hour or until a knife inserted halfway between the center and the edge comes out clean. Cool.

Spicy Nacho Bake

Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 10 / Cooking Time: 20-30 minutes

Ingredients:

PAM® Original No-Stick Cooking Spray
1 can (14.5 ounce) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon Gebhardt® Chili Powder
1/2 teaspoon ground cumin
5 cups (5 ounces) tortilla chips
1 can (8 ounces) kidney beans, drained, rinsed
3/4 cup fresh or frozen corn
2 cups (8 ounces) shredded Monterey Jack cheese with jalapeno pepper
1/2 small green bell pepper, finely chopped
1/2 small onion, chopped

Directions:

Preheat oven to 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Combine diced tomatoes with their liquid, the chili powder and cumin in small bowl; set aside.

Place 1/3 of the tortilla chips on bottom of prepared baking dish. Cover with layers of 1/3 of the beans, 1/4 cup of the corn and 1/2 cup of the cheese; top with 1/3 each of the bell peppers and onions. Repeat layers 2 more times, starting with the tortilla chips and ending with the bell peppers and onions. Top with the tomato mixture; sprinkle with remaining cheese.

Bake 30 minutes. Cut into 4 squares to serve.

Cheesy Tomato Penne Bake

Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 20 / Cooking Time: 20-30 minutes

Ingredients:

12 ounces dry penne pasta, (3 cups), uncooked
1 pound lean ground beef (or ground turkey)
2 cans (14.5 ounce each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 ounces) Hunt’s® Tomato Sauce
2 packages (8 ounces each) Sargento® Chef Style Shredded Mozzarella Cheese, divided
PAM® Olive Oil No-Stick Cooking Spray

Directions:

Preheat oven to 350°F. Cook pasta according to package directions.

Meanwhile, brown meat in large skillet or saucepan over medium-high heat; drain. Stir in tomatoes with their liquid and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, about 8 minutes.

Drain pasta; return to same pot. Add meat mixture; toss well. Add 3 cups of the cheese; toss again. Spray 13 x 9-inch baking dish with cooking spray. Pour pasta mixture into dish; top with remaining 1 cup cheese.

Bake 20 minutes or until bubbly and cheese is melted.

Makes 8 servings (about 1-1/2 cups each).