Ladies Who Brunch Coffee Punch

Ingredients:

• 6 quarts milk
• ¾ c. Folgers instant coffee (or rounded teaspoon for each cup milk)
• ½ c. sugar (or ½ teaspoon for each cup milk)
• 2 quarts Breyers real vanilla ice cream

Directions:

1. Heat milk on medium heat to the edge of boiling – DO NOT BOIL
2. Mix in coffee and sugar stirring occasionally.
3. Remove from heat and chill in refrigerator overnight
4. To serve: pour mixture in a chilled bowl and add the ice cream.

Date Bars

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Ingredients:

• ½ stick butter, melted
• 1 c. sugar
• 3 eggs, beaten until thick and creamy
• 1 c. flour
• ½ t. baking powder
• Pinch of salt (very sparing)
• 1 c. dates, finely chopped
• Confectioners sugar for dusting

Directions:

1. Line 9 x 13” pan with wax paper.
2. Mix first 8 ingredients in the order given.
3. Spread mixture in pan and Bake 15-20 minutes at 350-degrees.
4. While still warm, cut into squares.  Dust confectioners sugar over the top.
5. Remove squares and serve.

Creamy Sweet Potatoes

Total Cook Time: 1 hour

Ingredients:

• 4 medium-sized sweet potatoes
• 6 oz. evaporated milk
• 1 c. sugar
• 1 t. vanilla extract
• pinch of salt for taste
• 1 stick of butter, melted (8 Tablespoons)
• Large marshmallows

Directions:

1. Bake sweet potatoes 45 minutes at 400-degrees.  Remove from oven and let cool.
2. Peel potatoes and whip adding sugar, vanilla, and salt until smooth.  Add melted butter and continue mixing.
3. Pour into 2 quart casserole dish. Place marshmallows on top in even rows.
4. Bake 20 minutes at 350-degrees – be sure not to burn marshmallows.
5. Remove from oven and let set for at least 10 minutes.

Hearty Breakfast Casserole

Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients:

• 1½ lbs breakfast sausage
• ½ of a 30 oz. bag of frozen hashbrown potatoes
• 2 T. vegetable oil
• ½ c. chopped green onions
• ½ c. chopped green pepper
• ½ c. chopped red pepper
• 10 eggs, beaten
• ½ c. milk
• ½ t. dry mustard
• ½ t. black pepper
• 1 tube crescent rolls
• 2½ c. grated cheddar cheese

Directions:

1. Fry sausage until browned, drain well and set aside.
2. Fry potatoes in oil, add onions, and peppers; fry until tender.
3. Preheat oven to 350-degrees
4. In a separate bowl, combine beaten eggs, milk, and spices; whisk well and set aside.
5. Grease a 9x13” casserole dish.  Line bottom of dish with crescent rolls, next layer meat, potatoes, and cheese.  Pour egg mixture over top of casserole.  Sprinkle with Paprika.
6. Bake for 1 hour.  Let it rest for a few minutes to set.  Serves 10.  

Note: Can be made the night before and kept refrigerated.

Holiday Brined and Roasted Turkey

Prep Time for Brine: At least 4 hours and up to 24 hours

Cook Time: 4 hours

1- (10 to 12-pound) Turkey

Brine Recipe Ingredients:

• 1 c. salt
• 1 c. brown sugar
• 2 oranges, quartered
• 2 lemons, quartered
• 6 sprigs of thyme
• 4 sprigs of rosemary

Brine Directions:

1. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy.  Rinse the turkey inside and out under cold running water.  Place aside.
2. Dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container such as a clean bucket or large stockpot, or a clean heavy-duty plastic garbage bag.   We’ve found that the large garbage bags work easiest when doing an over night brine.
3. Add the oranges, lemons, thyme, and rosemary.
4. Place turkey into the brine.
5. When brining over night, put the large plastic bag with the turkey in a large cooler and cover bag with ice to keep it chilled until ready to put into the oven.

Note: If you have a big turkey and need more brine than this, use ½ cup salt and ½cup brown sugar for every gallon of water. 

Roasting Ingredients:

• Whole stick of unsalted butter (8 Tablespoons)
• 4 T. unsalted butter at room temperature
• 1 large yellow onion, cut into 8ths
• 1 large orange, cut into 8ths
• 1 stalk celery, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 2 bay leaves
• 2 sprigs thyme
• 1½ to 2 c. chicken or turkey stock, for basting

Roasting Directions:

1. Remove the turkey from the brine and rinse well under cold running water.  Pat dry with paper towels, inside and out – this is important because butter will not stick to a wet turkey.
2. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter.
3. Season lightly inside and out with salt and pepper.
4. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme.  Loosely tie the drumsticks together with kitchen string.
5. Roast the turkey, uncovered, breast side down for 1 hour.  Remove from the oven, turn the turkey over, and baste with drippings at the bottom of the roasting pan.  Continue roasting breast side up until an instant-read meat thermometer registers 165-degrees when inserted into the largest section of thigh (avoiding the bone), about 2¾ to 3 hours total cooking time.  Baste turkey once every hour with the drippings at the bottom of the roasting pan.
6. Remove from the oven and place on a platter.  Tent with aluminum foil and let rest for 20 minutes before carving.  

Scrumptious Sticky Chicken

Prep Time: 35 minutes
Marinade Time: At least 1 hour
Cook Time: 1 hour and 10 minutes

Ingredients:

·        2 lbs chicken wings

·        ¾ c. soy sauce

·        ½ c. teriyaki sauce

·        ½ c. butter or margarine, melted

·        1 c. firmly packed light brown sugar

·        1 T. Creole seasoning

·        1 t. dry mustard

Directions:

1. Cut off chicken wingtips and discard;; cut wings in half at joint.
2. Combine soy sauce and next 5 ingredients in a broiler pan.
3. Add chicken wings to soy sauce mixture, turning to coat.  Cover chicken wings; marinade chilled in fridge for 1 hour.
4. Drain chicken, leaving ¼ c. of marinade.  Return to roasting pan.
5. Bake chicken at 375 degrees for 1 hour.  Broil 5 inches apart from heat (with electric oven door partially open) 10 minutes or until browned.
6. Serve chicken with carrot sticks, celery sticks, and dip, if desired.

Delicious Strawberry Pie

Total cooking time: 35 minutes

Ingredients:

·        1 c. sugar

·        2½ T. cornstarch

·        1 c. water

·        2½ T strawberry jello

·        Strawberries

·        9” pie shell, baked

Directions:

1. Cook sugar, cornstarch, and water until thick and clear (over medium heat).
2. Remove from heat and add jello. Cool.
3. Have a 9” pie shell baked and completely cooled.
4. Slice strawberries in half. Place strawberries in shell and pour mixture over berries.
5. Place in fridge and chill until set.

Scalloped Potatoes

Total cooking time: 1 hour and 15 minutes
Preheat oven: 350 degrees

Ingredients:

·        1 large clove garlic, minced

·        1 shallot, chopped

·        ½ t. dried crushed red pepper

·        3 T. butter, melted

·        1¼ c. milk

·        1½ c. whipping cream

·        ½ t. salt

·        ¼ t. freshly ground pepper

·        2½ lbs small baking potatoes, peeled and sliced 1/8-inch slices

·        1 c. shredded gruyere cheese

·        ¼ c. freshly grated parmesan cheese

·        ½ t. Hungarian paprika

Directions:

1. Preheat oven to 350 degrees
2. In a large Dutch oven, sauté garlic, shallot, and red pepper in melted butter about 2 minutes.  Add milk, cream, salt and pepper, stirring well.
3. Add potatoes to milk mixture, stirring to coat potatoes well, and bring to a boil over medium heat.  Stir occasionally to prevent scorching.
4. Once the mixture begins to boil, spoon into a lightly greased 12x8x2-inch baking dish.  Sprinkle with cheeses and paprika.
5. Bake for 45 minutes or until bubbly and golden brown.  Allow to sit 15 minutes before serving.

Viennese Potato Salad

Total cooking time: 1 hour

Ingredients:

·        2½ c. sour cream

·        ½ c. mayonnaise

·        ¼ c. minced fresh parsley

·        2 T. fresh chilies

·        1 T. dijon mustard

·        1 large clove of garlic, pressed

·        1 green bell pepper, finely chopped

·        ½ c. dived drained pimientos

·        1 green onion, minced

·        3 small gherkin pickles, chopped

·        salt and pepper to taste

Directions:

1. Cook potatoes whole in a large pot - approximately 20 minutes or fork-tender.  Important not to overcook or they will not hold together.  Drain and cool (about 15 min).
2. Cut potatoes in half.  Place in a large bowl and mix 4 T. olive oil and 2 T. vinegar.
3. Whisk remaining 2 T, oil and remaining 1 T. vinegar, sour cream, mayo, parsley, chives, mustard, and garlic in a small bowl.  Season with salt and pepper.
4. Add bell pepper, pimientos, onion, pickles, and dressing to potatoes.  Toss gently.  Cover and refrigerate for at least 4 hours to blend flavors.
5. Serve at room temperature.

Burgundy Beef

Prep Time: 25-30 minutes
Cook Time: 2 hours 45 minutes

Ingredients:

·        2 T. oil

·        1½ lb. stew beef

·        2 onions, quattered

·        2 T. flour

·        1 clove garlic

·        ¼ lb. bacon drippings

·        2 t. tomato paste

·        2 t. salt

·        2 t. pepper

·        red wine (boil for 5 minutes before using)

·        kitchen bouquet

·        chopped parsley

·        thyme

·        1 bay leaf

·        ½ lb. mushrooms

Directions:

1. Heat oil in heavy skillet (dutch oven). Brown beef and onions.
2. Sprinkle beef with flour and bron before adding the garlic and enough wine and water (half and half) to almost cover meat.  Add enough kitchen bouquet to give an appetizing color.
3. Add tomato paste, salt, pepper, and herbs (2 pinches of thyme).
4. While mixture is coming to a boil, dice bacon and brown in separate pan. Add bacon grease to meat.
5. Cover and simmer very slowly for 2.5 hours.
6. Skim off fat and add mushrooms.
7. Cook 15 min longer.
8. Serve over white rice. Garnish with parsley optional.

Buttermilk Chicken

Prep Time: 20 minutes
Cook Time: 1 hour
Preheat oven: 425 degrees

Ingredients:

·        4 to 6 Skinless chicken breasts

·        1½ c. Buttermilk, divided

·        ¾ c. Flour

·        ½ t. Salt

·        ¼ t. Pepper

·        ¼ c. Margarine

·        1 – 10.5 oz Can of Cream of Mushroom Soup

Directions:

1. Mix flour, salt, and pepper in a bowl.
2. Melt margarine in a 9x13” pan.
3. Place ½ c. of buttermilk in a bowl.
4. Dip chicken breast in buttermilk.  Then roll chicken in flour mixture. Place in pan with margarine.
5. Bake 30 min, uncovered.
6. Turn chicken and bake for another 15 min.
7. While chicken is baking, mix 1 c. buttermilk and can of cream of mushroom soup together over the stove until slightly warm.
8. At end of 15 minutes, pour buttermilk and soup mixture over the chicken, baking a final 15 minutes more.
9. Serve with pan gravy. Garnish with parsley optional.

Crab Dip

Prep Time: 15 minutes

Ingredients:

·        1 lb. Velveeta Chees

·        ½ lb. Butter

·        1 lb. crab meat (fresh or canned)

·        3 T. Sherry wine

·        1 t. Worcestershire sauce

·        Tabasco to taste

Directions:

1. Melt cheese and butter in top of double boiler.
2. Stir in crab meat, sherry, Worcestershire, and Tabasco
3. Serve in chafing dish with Fritos.

Southern Cooking Diva's Apple Pie

Prep Time: 20 min
Bake Time: Total 50 min
Preheat oven: 450 degrees

Ingredients:

·        2 – Ready-made pie crust

·        6 c. Sliced Granny Smith Apples

·        1 T. Lemon juice

·        ½ c. Sugar

·        ½ c. firmly packed Brown Sugar

·        ½ t. cinnamon

·        ¼ t. nutmeg

·        2 T. Butter

Directions:

1.      Place 1 piecrust in a pie plate.

2.      Combine apples and lemon in large mixing bowl.

3.      In a separate bowl, combine sugar, flour, cinnamon, and nutmeg.  Mix well.  Spoon mixture over apple mixture to create apple filling.

4.      Spoon apple filling into pie shell and dot with butter.

5.      Place second pie shell on top of apple mixture.  Trim off excess pastry and flute. Cut slits in top to allow steam to escape.

6.      Bake at 450 degrees for 15 minutes

7.      Reduce heat to 350 degrees and continue cooking for an additional 35 minutes.

8.      Remove from oven and let set to cool slightly.  Best if served warm.

Meatball Appetizers

Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients:

• 2-lbs ground chuck
• 1 c. Progresso bread crumbs
• 1 pkg of dry onion soup mix
• 3 eggs
• Bottle of Heinz chili sauce
• Bottle of water (fill Heinz bottle)
• ½ c. of brown sugar packed
• 1 c. or can (your choice) of whole cranberry sauce
• 1 c. Sauerkraut (drain well)

Directions:

1. Mix chuck, bread, onion soup mix, and eggs.  Roll into meatballs.  Line 13x9” pan w/meatballs.  Don’t cook yet.
2. Preheat oven at 350 degrees.
3. Combine chili sauce, water, brown sugar, cranberry, and sauerkraut.  Heat on stove until sugar is dissolved.  Pour over meatballs.
4. Bake for 1 hour or until meatballs are cooked all the way through.

The Beginning of a Cooking Legacy

After years of being asked for recipes, I decided that I should keep an online cook book for my family and friends to turn to when they want something absolutely Scruptious, Southern, and Sensation-al to tickle their tastebuds.

In the end, this is my way of leaving my mark on cooking history...and giving my children (and hopefully GRANDCHILDREN...hint, hint to my children) something to remember some of our time-honored traditional family recipes.

Feel free to comment on our recipes and let me know what you liked, what you didn't like, and even what changes you made to make the recipes your own.  I'd love to learn new ways of perfecting recipes!

Sincerely,
Southern Cooking Diva
**Scrumptious Southern Sensations**