{Not-That-Pretty} Mac Salad

This is a FABULOUS Macaroni Salad recipe that I made last week and brought to a friend's. It made a huge amount - perfect for a picnic or potluck. The flavors were just awesome, and I think this will be "my" mac salad recipe from here on out.

It calls for a lot of veggies - celery, peppers and carrots (and you can throw in onion too if you like that). I threw them all in my food processor to save me the time chopping, and I ended up with little tiny specks of veggies and a few big chunks here and there... lesson learned. Next time I guess I'll chop, or try not to be so trigger happy on the food processor.

This Mac Salad would be a great 4th of July picnic recipe. If you're looking for some more recipes for your 4th of July parties, check out these:

Southwest Corn Dip
Grilled Burgers with Blue Cheese Mayo
Grilled Sausage and Vegetables
Grilled Pork Kabobs
Potato-Egg Salad
Mandarins and Ice Cream Cake


Macaroni Salad
(adapted from Allrecipes.com)

16 ounces uncooked elbow macaroni
4 carrots, shredded
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
1/4 cup white sugar
1/2 cup white vinegar
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.

2. In a large bowl, stir together the carrots, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours, or overnight. Stir occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Makes 16 servings.

Paula's Corn Chive Pudding

The group My Girl, Paula baked Corn Chive Pudding this week. It's not exactly photogenic.


But at least it tasted good! I learned something valuable this week: read the recipe before you start. Baking this was one big snafu that consisted of "oh no, the bag of frozen corn needs to be thawed!" "Oh no, the butter needs to be melted and cooled!" "Oh no, I thought I had chives!" I was so close to throwing in the towel and calling it quits, but I sure hadn't gone through all that trouble to have nothing to show for it.

The corn pudding was really tasty, even though the term "corn pudding" really doesn't sound all that appetizing. I decided to try it because it sounded more like a corn casserole, which I love. I have another corn casserole recipe that I make a lot and can eat in large quantities. It's really quite scary. Unfortunately, though this corn pudding was good, I prefer my tried and true recipe to this one. But I'm glad I gave it a go!


Corn Chive Pudding
(by Paula Deen)

Two 10-ounce packages frozen corn, thawed
1/4 cup sugar
1 and 1/4 teaspoons salt
4 large eggs
2 cups milk
1/4 cup butter, melted and cooled (1/2 stick)
1/4 cup fresh chives, chopped
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch of grated nutmeg

1. Preheat oven to 350ºF. Butter a 1 and 1/2-quart baking dish.

2. In a food processor, pulse 1 of the packages of corn until coarsely chopped, then transfer to a mixing bowl. Add the remaining package of corn and sprinkle with the sugar and salt; stir to combine.

3. Whisk together the eggs, milk, butter, chives, flour, and vanilla and combine with the corn. Pour the mixture into the baking dish and sprinkle with nutmeg. Bake in the center of the oven until the center of the pudding is just set, about 45 minutes.

Steak Parmesan

Let me tell you my new favorite place to find cookbooks. Thrift stores and yard sales.

I now immediately scan the book section for cookbooks anytime I'm at one of these places. Most of the time there's a lot of junk and reeeeeally old cookbooks that suggest using things like lard to cook your dinner in. But sometimes you find one or two things that are worth the fifty cent asking price. And heck, even if you only use a couple of recipes, how can you pass them up for under a dollar?

I found this recipe for Steak Parmesan in a rather old Southern Living collection of Quick and Easy Recipes. I'm all for quick and easy, so that book totally came home with me without a second thought.


We've all had chicken parm in our lives, I'm sure. It's the one thing I always find myself ordering at Italian restaurants even when I tell myself I'm going to try something new. It's just so good, I can never resist it.

But I had never, ever had steak parmesan. It looked pretty good in the picture in the cookbook (then again, when do those pictures not look good?). So I figured I'd give it a try. After all, it's quick and easy.

Fortunately, I wasn't disapointed. It was really very good and a cinch to throw together. I liked that it was something different. I made very quick mashed potatoes as a side dish and will include the recipe below. But it would also be very good with a pasta, just like at the Italian restaurants!



Steak Parmesan
(from Southern Living)

1/2 cup fine, dry breadcrumbs
1/2 cup freshly grated Parmesan cheese, divided
1 large egg, lightly beaten
1 Tbsp. water
1/8 tsp. pepper
4 cubed sirloin steaks (about 1 pound)
1/4 cup vegetable oil
1 cup pizza sauce

1. Combine breadcrumbs and 1/4 cup Parmesan cheese. Combine egg, water, and pepper. Dip steaks in egg mixture; then dredge steaks in breadcrumb mixture.

2. Brown steaks in hot oil in a large skillet over medium heat 3 minutes on each side. Arrange steaks in an 8-inch square baking dish; top with pizza sauce. Bake at 325ºF for 20 minutes or until done. Remove steaks from oven, and sprinkle with remaining 1/4 cup Parmesan cheese.

Makes 4 servings.

Quick side dish:
Cream Cheese and Chive Mashed Potatoes

7 and 3/4-oz. package instant mashed potato flakes
8-oz. package cream cheese, cubed and softened
1/4 cup chopped chives
1 tsp. salt
1/4 tsp. pepper

1. Prepare instant mashed potatoes according to package directions. Add cream cheese and remaining ingredients to the mixture, stirring until blended.

Makes 4 servings.


One Year Ago I Was Baking: Chicken Enchilada Casserole

Creole Meatloaves and Mashed Sweet Potatoes

This is an incredibly comforting and hearty meal. For whatever reason my hubby is a big fan of meatloaf. I think it's a guy thing because I've always just thought it was "okay." It doesn't do a whole lot for me. But since I'm such a nice wife (at least I think so), I try to make meatloaf for the hubby every now and then. I came across a Rachael Ray recipe for Creole Meatloaves with Trinity Gravy and thought it sounded like a fun twist on basic ol' meatloaf. So I gave it a shot. And we loved it!

The mashed sweet potatoes are a perfect compliment to the meal. The addition of buttermilk makes them so rich and creamy. And the Trinity Gravy tastes great poured over top of both. They're both rather easy recipes to make. I'm always a little intimidated by making gravy, but this one's a ton easier than your typical turkey gravy. And if you're not into the whole gravy thing, it would all taste fine and be even easier without it all!



Creole Meatloaves with Trinity Gravy
(from Rachael Ray)

2 pounds ground pork
2 medium onions, 1/2 of one grated, the rest finely chopped, divided
3 to 4 cloves garlic, finely chopped
1 tablespoon paprika
2 tablespoons fresh thyme, chopped
Salt and black pepper
1/4 cup grainy mustard
1 egg
1/2 cup breadcrumbs
EVOO - Extra Virgin Olive Oil, for drizzling
2 tablespoons butter
2 celery ribs, chopped
1 green bell pepper, chopped
2 tablespoons tomato paste
2 tablespoons flour
1 1/2 cups chicken stock
2 to 3 tablespoons hot sauce, depending on how much spice you like
4 to 5 scallions, sliced on bias, for garnish

1. Preheat oven to 350°F.

2. In a large mixing bowl, combine the ground pork, grated onion, garlic, paprika, thyme, salt, pepper, grainy mustard, egg and breadcrumbs. Divide the pork mixture into 4 equal portions and shape into 4 loaves, each about an inch thick. Drizzle them with EVOO, place them onto a baking sheet and bake 35 minutes.

3. While the meatloaves are cooking, melt the butter in a large skillet over medium-low heat. Add the remaining chopped onion, celery, bell pepper and cook until nice and soft.

4. Add the tomato paste and cook until golden brown and fragrant, about 30 seconds. Add the flour and cook for 2-3 minutes, until it starts to smell nutty. Whisk in the stock and hot sauce, and cook until thickened. Adjust seasonings to taste. Serve the meatloaves topped with the Trinity Gravy and garnished with the scallions.

Makes 4-6 servings.


Mashed Sweet Potatoes
(from Rachael Ray)

2 1/2 to 3 pounds sweet potatoes
1 cup buttermilk
Salt and ground black pepper

1. Wash and peel the sweet potatoes, then cut them into 1 1/2 to 2-inch chunks. Place them into a large pot and cover them with cold water (they should be covered by 4 or so inches of water so they cook evenly). Place the pot on the stove, add some salt and turn the heat on high to bring to a boil.

2. Once boiling, cook about 8 minutes, until they are tender but not falling apart. Drain thoroughly, then pop them back into the pot and place them over medium heat to dry them out a bit. Add the buttermilk, pepper and some salt to taste.

Makes 4-6 servings.

Fruit Bowl

I thought a nice refreshing fruit salad would be a perfect complement to our Fourth of July BBQ. So I was delighted that the Fruit Bowl was selected for this week's installment of the group My Girl, Paula.

I was surprised to see Tang listed as one of the ingredients in this fruit salad. I haven't had Tang in yeeeeeaarrrs! And frankly, wasn't really sure if I liked it or not. I guess I'd find out. It was so super easy to throw this together and I had very little clean-up - a big (no, HUGE) plus for me.

But the verdict? It was way too Tang-y and I guess I don't like Tang after all. It really wasn't bad, I've had several spoonfuls of it just because I don't want it to go to waste. And my husband did seem to enjoy it. I guess if you like the taste of Tang then this is the fruit salad for you. If not, you might want to cut down on the amount of Tang or try a different ingredient for your sauce altogether. I know Paula has a fruit salad recipe that uses a honey poppy seed dressing... maybe I'll try that one next time.


Fruit Bowl
(by Paula Deen)

3 Tbsp. orange Tang Breakfast Drink mix
15.5-oz. can pineapple chunks, drained, juice reserved
3.4-oz. box instant lemon pudding mix
16-oz. can chunky mixed fruit, drained
11-oz. can mandarin oranges, drained
6-oz. jar maraschino cherries
3 large bananas

1. Stir the Tang into the pineapple juice. Add the lemon pudding mix and stir well. Combine the pineapple, mixed fruit, oranges, and cherries, then mix the fruit and pudding mixtures together; toss well. Refrigerate until ready to serve. Just before serving, slice and add the bananas.

Makes 12-15 servings.

Butter Dips

Well, my husband has decided he's going on a diet and getting back in shape. Typically I'd be dieting with him, but that's pretty much out of the question with my little turkey in the oven. He requested a nice healthy salad for dinner the other night and of course I delivered with pleasure, because I do enjoy a fresh salad. But, what to make with it? Well I knew just what I wanted - butter dips.


This is a seriously delicious and unique bread recipe. Not at ALL healthy, but I didn't tell my hubby that! Hey, the pregnant girl needs to indulge just a little.

These are really quite easy to mix up and get on the table. They're called butter dips because they're little squares that are literally dipped in butter. The butter is melted in your 8x8 pan, and then you drop in the squares of dough, turning them over to coat them really well with the butter. It all gets sucked right in while baking and makes it so moist and flavorful.


I'm including the original recipe below, but just a few things to note as you're baking: the recipe states to bake for 25 to 30 minutes, however I've found that when I let them go a full 25 minutes they're just a tad bit overdone. Start checking them a few minutes early - around minute 22 just to make sure they're not getting too brown. Sometimes I can't fit all of the squares into the pan if I've rolled them too thin. Don't be afraid to squish them all in together - they're still really easy to break apart after baking. They're really great when served with soups and salads.


Butter Dips
(from Chow Times)

2 1/2 cups all purpose flour
1 tablespoon sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup grated sharp cheddar cheese
3 green onions, finely chopped
1 cup 2% milk
1/2 cup butter

1. Sift dry ingredients together in a large bowl. Stir in cheese and green onions. Add milk and stir slowly with a fork until dough clings together.

2. Turn the dough onto a floured board, coat the dough with flour and knead lightly about 10 times. Roll the dough out to about 1/2 inch thick. Cut into 1-inch squares.

3. Melt butter in a 450°F degree oven in a 8×8 square baking pan. Coat all the sides of the squares in the melted butter. Bake in same pan for 25 to 30 minutes. After baking, flip the little buns over in the pan to coat the top with any remaining butter. Pull apart and serve with soup, chili, salad or a casserole dish.

Potato-Egg Salad

There are a few foods that really signal the beginning of summer to me. Things like corn on the cob, burgers on the grill, fresh strawberries, lemonade, and really good potato salad. I've been making this potato salad for about 3 years and since I tried it, I haven't made another version since. I think I've made it four times in the last month. My husband just keeps begging me for more potato salad, so I have to come up with dinners that would be appropriate to have it with.

This potato salad is originally a Paula Deen recipe. Does anyone else think I've gone Paula Deen crazy this month? Okay, then it's not just me. And I don't really have a good explanation other than I must need new cookbooks!

It's really good potato salad, trust me! Perfect for summer bar-b-que's, potlucks, or even just casual dinners.




Potato-Egg Salad
(adapted from Paula Deen)

3 cups diced red potatoes
1/3 cup Italian dressing
1/2 tsp. salt
1/2 cup celery, diced
2 hard-boiled eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1/2 tsp. dry mustard
1/4 tsp. horseradish
1 Tbsp. chopped fresh chives

1. Boil potatoes with skins on for 15 to 20 minutes, or until tender. Drain.

2. Pour Italian dressing over warm potatoes. Chill for about 2 hours.

3. Mix remaining ingredients and fold into potato mixture. Garnish with chopped chives. Chill until ready to serve.

Makes 6-8 servings

Paula's Cheddar Broccoli Casserole

So... everyone knows I'm pregnant, right? Well, I happened to notice a new cooking group that was just assembled. This one is going to be cooking exclusively from Paula Deen's cookbook, The Lady and Sons, Too. I just so happen to own that cookbook and just so happen to be a Paula Deen fan. She has a reputation for making food that isn't exactly healthy. And since I'm not currently watching my calories due to the whole pregnancy thing, and I really do want to try out more recipes from that cookbook of hers... I decided, what the heck? I might as well join! If anyone's interested in feasting once a week with us, the link is here: My Girl, Paula!

The first week's selection is Paula's Swiss Broccoli Casserole. I'm really not a big fan of swiss, so I went the safe route with cheddar. In hindsight, there really wasn't a lot of cheese, so I may have been okay with using the swiss. The only thing I was a little unsure of as I was assembling the casserole was the layer of sliced hard-boiled eggs that went inside. Seemed a little out of the ordinary, but I went with it.


The casserole was really quite tasty and made a nice side dish to the steak my husband grilled. My husband did comment that the taste was a little "eggy", but I personally didn't find the egg taste overpowering at all. I thought the crunchy onions gave a great flavor, and it kind of reminded me of a green bean casserole, but with broccoli. We barely made it through half of the casserole, so we have a ton of leftovers.

And have I ever mentioned how it's impossible to take a decent picture of a casserole?



Swiss Broccoli Casserole

Two 10-oz packages frozen broccoli spears, cooked and drained
3 hard-boiled eggs, sliced
2 cups french-fried onion rings
1/2 cup shredded swiss cheese
10 and 3/4 oz. can cream of celery soup
2/3 cup milk

Preheat oven to 350° F. Arrange the broccoli in a shallow 2-quart baking dish. Layer the eggs, 1 cup of the onion rings, and then the cheese over the broccoli. Combine the soup and milk, mixing well. Pour this over the cheese and bake for 25 minutes. Top with the remaining onion rings and bake for 5 minutes longer.

Up next week: Strawberry Cream Shortcake

Pineapple-Cheddar Cornbread

I always know summer is approaching when our calendar starts becoming packed with out-of-town trips. A trip up to New York to visit my husband's family, a Memorial Day trip to Virginia for a family reunion... and that was just May. But wanna know one of my favorite things about taking trips? I buy a ton of magazines to keep me occupied for the long drives. Cooking Light, Better Homes and Gardens, Martha Stewart, Good Housekeeping, Gourmet... just to name a few. And you better believe I have a huge pile of clippings by the time we get home.

Well, this recipe was like striking gold in the very, very back of a Better Homes and Gardens. Man, this is delicious cornbread! I don't think I can rave enough about it! Even my husband, who is so not a fan of cornbread, gobbled this right up. He usually complains that cornbread is too dry. But this bread? Just the opposite. It's moist and flavorful and... did I mention it's just delicious?


This bread is so easy to make and is a fantastic side dish to just about any meal. The cheese really gives it a great flavor while the pineapple makes it incredibly moist. This is not your run of the mill, ordinary cornbread. Make this with dinner tonight, you won't be sorry!



Pineapple-Cheddar Cornbread
(from Better Homes & Gardens)

1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
2 tsp. baking powder
1 tsp. salt
1/2 cup butter, softened
4 eggs, lightly beaten
14.75-oz. can cream-style corn
8-oz. can crushed pineapple (juice pack), drained
4 oz. cheddar cheese or Monterey Jack cheese, shredded (1 cup)

1. Preheat oven to 375° F. Grease and flour a 2-quart rectangular baking dish (I used an 8-inch square pan); set aside.

2. In medium bowl combine flour, cornmeal, sugar, baking powder, and salt; set aside.

3. In large mixing bowl beat butter with electric mixer on medium speed 30 seconds. Add eggs, one at a time; beat well after each addition. Beat in flour mixture on low speed just until combined. Stir in corn, drained pineapple, and cheese. Spoon batter into prepared dish.

4. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut in squares. Serve warm.

Zucchini Boats

Something occurred to me recently. I don't make a whole lot of side dishes. I mean, I make side dishes, but they're usually of the boring, low-effort sort. On any given night, you can usually find us eating rice or zapping a Green Giant mixed veggie in the microwave. That's all well and good, but I decided I needed to give a little more love to my side dishes.

Which led me to this. Zucchini boats. I looove zucchini, and I thought these sounded delicious. And they are. And extremely easy. Sounds like a fabulous combination to me!

All you need is a few zucchini, ends trimmed, and boiled in water for about 8 minutes. Then split them in half horizontally, scoop out the insides, mix them with onion, cottage cheese, rice, egg, parsley, basil and salt. Put the mixture back into the zucchini and top it with a few strips of American cheese. Pop them in the oven and there you have it!


This recipe got all sorts of good attention from my hubby and a few friends who I mentioned it to. One suggested serving it with a little marina sauce. Genius... that sounds great! I even think adding a little chopped cooked bacon would add a nice flavor. It really pays off to give a little attention to your side dish! Note to self: do this more often.



Zucchini Boats
(adapted from For Goodness Taste cookbook)

2 medium zucchini
1/4 cup finely chopped onion
1 Tbsp. butter or margarine
3/4 cup cream-style cottage cheese
2/3 cup cooked white rice
1 egg, slightly beaten
1 Tbsp. minced fresh parsley
1/8 tsp. crushed dried basil
Pinch of salt
2 ozs. sharp American cheese, cut into 16 strips

1. Trim ends of zucchini. Cook zucchini in small amount of boiling salted water for 8 minutes or until just tender.

2. Halve zucchini lengthwise. Scoop out pulp to form boats. Coarsely chop remaining pulp.

3. Cook onion in butter until tender.

4. In a large bowl, combine chopped zucchini with onion, cottage cheese, rice, egg, parsley, basil, and a pinch of salt. Divide mixture among zucchini boats.

5. Place zucchini in lightly greased 9 x 13-inch baking dish. Loosely cover and bake in a 350 degree F oven for 25 minutes. Top each boat with 4 cheese strips. Bake, uncovered, 5 minutes more to melt cheese.

Makes 4 side dish servings.

Broccoli-Cheddar Puff and an Award!

Does anyone else have recipes in their recipe box/binder that they know they want to make someday but just never get around to actually doing it? Well, that sums up this recipe for me. I have a big binder that I keep all of the recipes I've found that I know I want to try someday. This recipe has been in my binder for years and years (it's so old, I have no idea where I got it). It just looks and sounds like something I'd love. But... I'd never gotten around to making it.

So I finally decided that I needed to make it already! I usually stick to easy side dishes that I can whip together in a hurry. I think that's why I kept passing over this one. It is rather time consuming and something you need to plan ahead for. But it's perfect for company and will certainly end up being the star of your meal. And I absolutely love the bright colors - the greens and yellows look so delicious.

So... bookmark this recipe and try it one of these days! Even if it takes you a year or two, it'll be worth it!



Broccoli-Cheddar Puff

5 Tbsp. butter or margarine
6 Tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. ground red pepper (cayenne)
2 and 1/4 cups whole milk
8 ounces sharp Cheddar cheese, shredded (2 cups)
2 boxes (10 oz. each) frozen chopped broccoli, thawed and squeezed dry
7 large eggs, separated
1 and 1/2 cups coarse soft fresh bread crumbs (from 3 slices firm white bread)

1. In 4-quart saucepan, melt 4 Tbsp. butter over medium-low heat. Stir in flour, salt, and ground red pepper until blended; cook 1 minute, stirring. Gradually stir in milk; cook until mixture boils and thickens, stirring frequently. Stir in Cheddar; cook just until melted. Remove from heat. Stir in broccoli.

2. In small bowl, with fork, lightly beat egg yolks. Stir in about 1/2 cup cheese sauce. Gradually pour egg-yolk mixture into cheese sauce, stirring rapidly to prevent curdling. Cool slightly.

3. Meanwhile, preheat oven to 325 degrees F. Grease shallow 3 and 1/2 quart ceramic casserole dish or 13x9-inch glass baking dish. In microwave-safe small bowl, heat remaining 1 Tbsp. butter in microwave oven on High 15 to 20 seconds or until melted, swirling bowl once. Add bread crumbs; stir until well combined.

4. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one third of whites into cheese mixture. Fold cheese mixture gently back into remaining whites.

5. Pour mixture into prepared casserole. Sprinkle crumb mixture on top. Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Serve immediately.


Now for the award! Allie over at Finding Inspiration in Food was kind enough to pass this award onto me. I'm honored, as I think her site is fantastic. I need to take some tips from her on her great food photography.


There are so many amazing blogs out there, but of course I have a few of my very favorites who I'd like to pass this award along to.

First, Cathy from The Tortefeasor. Her food always looks amazing and her commentary is top notch. I'd love to be able to tell a story even half as well as she does. Thanks for always keeping me laughing, Cathy!

Jaime from Good Eats 'N Sweet Treats deserves this so much! Her food creations are absolutely gorgeous - they look better than most I see in cookbooks and magazines. And she has great taste. I want to try everything she posts!

My dear friend Michelle from Sweet Sensations. She is a very old friend of mine and is one of the kindest, sweetest people I know. Her food creations are also very sweet. You'll be drooling all over your keyboard when you see some of the things she makes.

Thanks again Allie for this award!

Sausage Stuffing

Just in time to start planning your Thanksgiving menu - here's a really great stuffing recipe. I don't know about everyone else, but the Thanksgiving dish that is most intimidating to me (besides the turkey) has always been the stuffing. I'm not sure why, but it just seems like it should be complicated. Well, I'm here to tell you that it's really nothing to be afraid of.

And little did I know that there are so many good variations to stuffing. Not every stuffing has to taste like Stovetop-from-the-box! This recipe in particular is sooo good. It combines really great flavor combinations - sausage, apples, onion, celery. It's really delicious.


And it's nothing to be intimidated by. You can cook it right up in a 9x13 pan and use a loaf of storebought bread - plain or sourdough. Find a nice loaf at your grocery store, cut it up into 1-inch cubes, and place them on a pan or two in the oven to crisp them up. The rest is a piece of cake, truly. So if you're looking for a delicious and unique stuffing recipe to add to your Thanksgiving menu, give this a try!


Sausage Stuffing
(adapted from Ina Garten)

16 cups 1-inch bread cubes, white or sourdough (1 and 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet Italian sausage, casings removed (or, use a combination of sweet and spicy sausage)
1 cup chicken stock
1 cup dried cranberries

1. Preheat the oven to 300 degrees F.

2. Place the bread cubes in a single layer on one or two sheet pans and bake for 7 minutes. Remove the bread cubes to a very large bowl. Raise the oven temperature to 350 degrees F.

3. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

4. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

5. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 13-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Makes 8 to 10 servings.

Cornbread Casserole

It doesn't get much more southern than this! The first time I had any sort of corn casserole was when my Grandmother made it for us during the time that she visited after I had my son. I loved it. I told her I needed the recipe, but somehow have still never actually received it from her, or remembered to ask her for it again. Since then, I've come across a few corn casserole recipes. I made one a little while back and it was a bit bland and watery. Not good. Then I made this casserole and it rocked my socks off!

This dish is like a really moist cornbread, and it's sweet and has chunks of corn throughout. It makes a huge amount, and I didn't actually realize the magnitude of it until I was pouring it all into the 13x9 pan to bake. Then I thought... why didn't I halve this? Turns out I'm glad I didn't because the leftovers this week have been delicious. It bakes for an hour, so it has to be started a little early, but you stick it in the oven and forget about it. Denny and I loved it!


Cornbread Casserole
(from Taste of the South magazine)

1/2 cup butter or margarine
1/2 cup water
2 large eggs
1 (8.5 oz.) package corn muffin mix, such as Jiffy
2 (14.75 oz.) cans cream-style corn
1 (15.25 oz.) can whole-kernel corn, drained
1/2 tsp. onion powder
1/2 tsp. garlic powder

1. Preheat oven to 350 degrees F. Melt butter in a 13x9x2 inch baking dish. Set aside.

2. In a bowl, conbine water and eggs. Add remaining ingredients and stir well. Pour over melted butter in prepared dish. Spread butter that collects in the corners of dish over the top of the casserole.

3. Bake for 1 hour.

Sweet Potato Fries

I am a HUGE fan of sweet potato fries, though I have to admit that I never actually had them until I moved down south a few years ago. Do people up north actually eat sweet potatoes besides on Thanksgiving? I certainly never did, and don't recall ever seeing them at restaurants or anything either. I never knew what I was missing.

So last week as I was purchasing sweet potatoes to make my son's baby food, I decided to pick up a few extra and cook up some fries. They are so incredibly easy and have me thinking that I need to make them more often. I had a recipe, but didn't end up following it because I knew what I liked and didn't like on them. So here's how my hubby and I like them. They're delicious! Serve them with burgers, sandwiches, steak, chicken... well, just about anything.


Sweet Potato Fries

1 and 1/2 pounds sweet potatoes (yams), peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
2 Tbsp. olive oil
1 Tbsp. dried Italian parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/4 cup grated parmesan cheese
Salt and pepper

1. Preheat oven to 500°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl.

2. Spread sweet potatoes in single layer on baking sheet. Top with parsley, thyme, parmesan cheese, salt and pepper. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes.

Makes 4 servings.

Best Ever Mashed Potatoes

Mashed Potatoes are one of my absolute favorite side dishes. Anytime I visit my Grandmother, I'm guaranteed a big helping of mashed potatoes with my meal. She knows me well.

This recipe came from my For Goodness Taste cookbook, which was given to me by my husband's stepmother. It's written by the Junior League of Rochester, NY where she resides and it contains a great collection of upstate New York favorites. I think this is my favorite recipe from this book. It starts out with the typical boiled and mashed potatoes, but then includes sour cream, cream cheese, and chives. I did a slight variation to the printed recipe to scale back some of the fat (omitting a cup of sour cream and adding in some skim milk) and it still tasted just as delicious. It's all finished off by baking it in a casserole dish. It's just perfect!



Best Ever Mashed Potatoes
(adapted from For Goodness Taste by The Junior League of Rochester)

8 to 10 medium potatoes
8 ounce package cream cheese, softened
1 cup sour cream
1/2 cup milk
1/3 cup chopped chives
Salt and pepper to taste
3 Tbsp. margarine
Paprika

1. Peel potatoes, boil until tender.

2. Beat cream cheese and sour cream together. Add potatoes and milk and beat until smooth. Stir in chives, salt and pepper.

3. Pour into well greased 2-quart casserole. Dot with margarine and sprinkle with paprika. Bake at 350 degrees F. for 30 minutes.

Makes 8 to 10 servings.

Red and Yellow Bell Pepper Relish

We had company over recently and made a fabulous beef tenderloin. I had this recipe for a beef relish and decided I'd make it. It is absolutely delicious! I made this a day ahead of time to let the flavors meld, and it also made my dinner preparations on the night we had company so much easier.

This relish uses simple ingredients. I actually omitted the olives because I'm not a big fan, and it tasted great regardless. You can heat this up or serve it at room temperature. The little bit of mustard flavor is fantastic! I highly recommend trying this.



Red and Yellow Bell Pepper Relish
(from Bon Appétit magazine)

2 Tbsp. (1/4 stick) butter
2 Tbsp. olive oil
1 large onion, thinly sliced
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/3 cup coarsely chopped pitted Kalamata olives
1 Tbsp. Dijon mustard
1 garlic clove, chopped

1. Melt butter with oil in a heavy large skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add all peppers and sauté until just tender, about 3 minutes. Add olives, mustard, and garlic; stir 1 minute. Remove from heat. Season to taste with salt and pepper.

2. Transfer relish to bowl. Cool, then cover and refrigerate overnight. (Relish can be made 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

Fresh Corn Cakes

We are big fans of sweet corn in my house and we take every opportunity to make it while it's in season. This recipe is a great use for corn. I love the idea of cooking with fresh corn, so when I saw this recipe I knew I had to try it.

These were really easy to make and the recipe makes a TON! We only had a few, and the rest are in the freezer for next time. The blend of corn and mozzarella tastes so good in these. Like little cheesy cornbread cakes! I made these as a side dish, but I almost contemplate reheating them and putting a little jelly on them for breakfast one morning. You can definitely get creative with these.



Fresh Corn Cakes
(from Southern Living magazine)

2 and 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 Tbsp. butter, melted
3/4 cup all-purpose flour
3/4 cup yellow or white cornmeal
1 (8-oz.) package fresh mozzarella cheese, grated
2 Tbsp. chopped fresh chives
1 tsp. salt
1 tsp. freshly ground black pepper

1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.

2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non-stick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

Makes about 3 dozen.

Smashed Potatoes Olé

This recipe called out to me because my husband is the type of person who loves to mix everything on his plate together, much to my horror. So the corn, carrots, garlic and jalapeno peppers all inside mashed potatoes reminded me of him. I just knew I had to make it for him, and we're both glad that I did.

Smashed Potatoes Olé is a great variation to traditional mashed potatoes, but with the addition of vegetables and jalapeno peppers to give it a kick. Sour cream and cheese are added to make it creamier and richer. And it all really works great together. Salt and pepper can be added to your liking, but I didn't think it even needed a pinch of them, it was just that perfect. They also warmed up great the next day as leftovers. This will definitely be a regular in our house.



Smashed Potatoes Olé
(from Good Housekeeping magazine)

2 to 3 ears of corn or 1 cup of frozen whole kernel corn
3 medium yellow potatoes (about 1 pound), peeled and cut up
3 medium round red potatoes (about 1 pound), peeled and cut up
3 medium carrots, peeled and sliced
2 medium fresh jalapeno chile peppers, halved, seeded, and sliced
4 cloves garlic, minced
1/4 cup butter
1/4 cup sour cream
1 cup shredded sharp cheddar cheese
salt and ground black pepper

1. Cut corn kernels from cobs (you should have about 1 cup). In a large saucepan cook corn, potatoes, carrots, jalapeno peppers, and garlic, covered, in enough boiling water to cover for 15 to 20 minutes or until vegetables are tender. Drain off water.

2. Add butter to vegetables. Coarsely mash vegetables with potato masher. Stir in sour cream and 3/4 cup of the cheese. Season to taste with salt and pepper. Top with remaining cheese.

Makes 6 servings.

Burgers, Potatoes and Iced Tea!

This is a great meal if you're planning a Fourth of July barbecue or just want to do dinner on the back patio. All I can say is YUM!


Denny and I have turkey burgers pretty often. I saw this recipe for Mar-A-Lago turkey burgers on the last Oprah's Favorite Things episode. She had these burgers at one of Trump's restaurants and fell in love with them. I can see why! I halved the recipe because there was no way Denny and I could eat all of this. But it would be really easy to make the entire recipe and freeze half of it for a later meal. I actually ommited the scallions because the grocery store I went to didn't have them, and I'm sure you can add or subtract anything you'd like. I was worried about finding the chutney, but had no problems locating it in the mayo/salad dressing aisle of the supermarket. These burgers are SO GOOD! We toasted up some buns and added some sliced tomato and they were just perfect. I don't think I can ever make another turkey burger recipe again. Here's a pic before they went on the grill.


Mar-a-Lago Turkey Burger

1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey’s Chutney, pureed

1. Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

2. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

3. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.


Oven Fried Potato Wedges:

The potato wedges are a perfect complement to the burgers. They were really simple to make. Just slice the potatoes, coat them with the dressing you make, and then roll them in a cornbread mixture before placing in the oven. They have such a great taste. We ate them with ketchup and they were great!


Oven-Fried Potato Wedges

3 large baking potatoes
1/2 cup mayonnaise
1/2 tsp. hot sauce
1/4 tsp. onion salt
1/4 tsp. seasoned salt
1/8 tsp. black pepper
2 cups Pepperidge Farm cornbread dressing mix

1. Preheat oven to 375 degrees. Wash the potatoes and cut into thick wedges (each potato should yield six wedges).

2. Mix the mayonnaise with the hot sauce, onion salt, seasoned salt, and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix.

3. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender.


Pineapple Iced Tea Punch:

I have been a really big fan of sweet tea ever since we moved down south. When I came across this fun variation of tea, I knew I had to try it. The recipe makes a very large amount... we'll be drinking this all week. I used half of the amount of pineapple juice that the recipe calls for and I still thought it was very pineapple-y, so I'll save the rest of the can for the next batch. Very refreshing and perfect for a hot summer day.

Pineapple Iced Tea Punch

5 cups water, divided
2 family-size tea bags
1 cup sugar
1 (46-oz.) can unsweetened pineapple juice
1 cup lemon juice

1. Bring 3 cups water to a boil; add tea bags. Boil 1 minute, and remove from heat; cover and steep 10 minutes.

2. Remove and discard tea bags. Add sugar, stirring until dissolved.

3. Pour into a 1-gallon container. Stir in remaining 2 cups water, pineapple juice, and lemon juice. Serve over ice.