Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Recipe Source: allthingssouthern.com
Yummy! Just like my mother used to make! 😀 — Nicki
Ingredients:
4 eggs
1 cup dark Karo syrup
2 tsp. melted butter
1 cup dark brown sugar
4 tsp. Carnation cream
1 cup whole pecans
1 (9-inch) pie shell
Directions:
Beat first 5 ingredients. Mix in pecans. Pour into pie shell in 9-inch pan. Bake at 375 degrees for 25 to 30 minutes.
Recipe Source: cooks.com / anonymous submission
Ingredients:
3 eggs, beaten
2 cups crushed corn
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 1/4 c. flour, approx
Oil for deep frying
Directions:
Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.
Serve fritters warm with maple syrup.
Serves 6.
Recipe Source: cooks.com / anonymous submission
Ingredients:
1 egg
2 c. white or yellow cornmeal
1 tsp. salt
1 1/4 to 1 1/2 c. milk
Directions:
Beat 1 egg. Stir in 2 cups white or yellow corn meal, 1 teaspoon salt, 1 1/4 to 1 1/2 cups milk (to make batter thick). Drop spoonfuls of batter onto a well-greased hot griddle and fry to a golden brown on each side. Stir batter occasionally to keep well mixed. Serve hot with butter.
Makes 12 Johnny cakes.
Recipe Background:
Also known as: Johnnycakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin. These are all regional names for cornmeal flatbread. The name, exact type of batter and cooking method varies from region to region. They may be cooked over the ashes of a campfire, on hot stones, on a griddle, in a cast iron pan, or in the oven.
The original New England Johnnycake was a dry flat bread made with corn meal, salt and water, and baked on hot stones. Native Americans showed the Pilgrims how to cook with corn (maize) and most likely taught them how to make johnnycakes.
The origin of the name is in dispute, possibly a corruption of Shawnee cake (from the Shawnee Indians) or ‘journey cake’ because it was easily prepared by travelers, or possibly based on some long forgotten Indian word by way of ‘jonakin’ or ‘jonikin.’
Also popular in the Atlantic Midland and Southern States in the United States, versions (made with other types of whole meal other than corn) are also found in the West Indies and Australia. Modern version are frequently made with eggs, oil, and baking powder for leavening.
There’s also an old English fairytale involving a foolish Johnny-Cake and a hungry fox.
Recipe Source: Chris Reynolds / recipezaar.com
Prep/Cooking Time: 1½ hours 20 min prep
Ingredients:
2 tablespoons butter
1 large onion, diced
1 cup celery, diced
2 garlic cloves, minced
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups wild rice, cooked
2 cups chicken breasts, cooked and diced
1 cup sour cream
1 cup cheddar cheese, shredded
Directions:
Cook wild rice in the chicken broth until liquid is absorbed. While rice is cooking, melt the butter in a pan and saute the onion, garlic, and celery until tender.
Mix rice with sour cream, soup, celery, onion, garlic, and chicken.
Pour chicken mixture into a 9×13″ baking dish and heat for 45 minutes to 1 hour.
Remove from oven and sprinkle with the cheese. Return to oven, if desired, for 5-10 minutes to melt the cheese.
Makes 10 servings.
Recipe Source: Corwynn Darkholme / Allrecipes.com
Ingredients:
2 1/2 pounds cut up chicken pieces
salt and pepper to taste
1 (8 ounce) can jellied cranberry sauce
1/4 cup corn syrup
2 tablespoons lemon juice
2 tablespoons melted butter
1/2 teaspoon dried rosemary, crushed
Directions:
Heat grill to medium. Rinse chicken and pat dry. Season with salt and pepper to taste.
To Make Sauce:
In a medium bowl combine the cranberry sauce, corn syrup, lemon juice, butter/margarine and rosemary. Mix well. Set aside.
Grill chicken pieces, bone side up, on uncovered grill over medium hot coals for 20 minutes. Turn chicken and grill for another 20 to 30 minutes or until tender and juices run clear, brushing often with the sauce during the last 15 minutes of cooking.
Recipe Source: Cooking Light Magazine
Ingredients:
3/4 Cup fat-free sweetened condensed milk, divided
1/4 Cup butter, melted and cooled
1/4 Cup fat-free milk
1 package (18.25 oz) devil’s food cake mix
1 Large egg white, lightly beaten
1 (7 oz) jar marshmallow crème
1/2 Cup peanut butter morsels
Directions:
Preheat oven to 350°. Combine 1/4 condensed milk, butter, cake mix and egg white into a bowl. (batter will be very stiff). Coat bottom of 13 x 9 inch baking pan with cooking spray. Press 2/3 of the batter into prepared pan using floured hands. Pat evenly, layer will be thin. Bake for 10 minutes. Combine 1/2 cup condensed milk and marshmallow crème in bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely.
Recipe Source: Culinard
Ingredients:
1/2 Cup Water
2 Cups Sugar
1C White Karo Syrup
2 Cups Raw Peanuts
2 Tablespoons Butter
2 Teaspoons Baking Soda
1 teaspoon vanilla
You will also need:
1 Buttered Cookie Sheet with sides
Candy Thermometer
Directions:
Bring water to a boil. Over medium heat, stir in sugar and syrup. Using your candy thermometer, Stir constantly and cook until it reads soft ball stage. Add raw peanuts. Also using your candy thermometer, Stir constantly and heat until it reads hard crack stage. Remove from heat and quickly stir in butter, vanilla and baking soda. Beat well. Pour into cookie sheet. Cool in refrigerator.
Recipe Source: Culinard
Ingredients:
1 9-inch unbaked pie shell
2/3 cups sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar (12 ounces) Smucker’s Caramel Topping
1-1/2 cups pecan halves
Directions:
In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes out clean.
Cool thoroughly on rack before serving. Cover; chill to store
Recipe Source: Mystery of the Haunted Vampire (ala Betty Crocker)
Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz semisweet chocolate, melted, cooled
Directions:
Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Recipe Source: Down Home Soul Food Cooking Blog
Ingredients:
2lb frozen hash browns
1/2 cup melted margarine
2 1/2 cups cheddar cheese shredded
1 1/2 cup sour cream
1 can cream chicken soup
salt and pepper to taste
1/2 cup chopped onions
Directions:
Mix all ingredients in a large bowl and pour into a buttered baking dish. Bake at 350 degrees for 2 hours. This makes enough for 8-10 people. Can be made in advance and frozen. Thaw before cooking.
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