Pecan Diva

Melissa's Crockpot Taco Dinner

2011-05-23T15:09:00.004-05:00

Ingredients

2 lbs lean ground beef
1 (1-1/4 ox) package dry taco seasoning mix
4 oz package dry Ranch Dressing
1 (16oz) can whole kernel corn
1 (15oz) can pinto beans
1 (15oz) can kidney beans
2 cups chopped onions
1 (4oz) can chopped green chilies
4 (16oz) cans diced tomatoes

Directions

Cook and drain beef. Combine beef and remaining ingredients in a large bowl; mix well. Pour soup to fill line in crockpot; freeze extra soup. Cover crockpot and simmer on high for 5 hours or on low for 7 to 8 hours. Serve with corn chips or tortilla chips. No need for a spoon!

Stuffed Quail with Shitake Mushrooms and Root Beer Sauce on a nest of Cheese Grits

2011-05-05T11:05:00.003-05:00

This recipe comes from Chef Paul Norton of Riverside Casino in Wetumpka. The recipe won 2nd place in the fowl division of the Tri-County AWF Wild Game Cook-Off. The Cook-Off was held at the Robert Trent Jones Golf Course in Prattville.

Ingredients:

4 quail (cleaned and boned)

1 lb shitake mushrooms – sliced

8 oz apple wood smoked bacon – diced

3 oz Priester’s pecan pieces

1 cup stone ground grits

4 cups water

1 Tbs butter

1 cup shredded cheddar cheese

12 oz root beer

4 oz brown sauce

¼ cup Priester’s praline pieces

Cooking spray

Preparation:

Sauté bacon to render the fat, as the bacon starts to brown add the mushrooms, and sauté until tender. Add pecans and let cool. Once cool, stuff the mixture in to the quail and set aside in the cooler.

Grits, follow the cooking instructions on the package, and at the end add the cheddar cheese.

Sauce, in a small sauce pan over medium high heat add the root beer and reduce by 2/3. Once reduced at the brown sauce and lower the heat to low and let simmer stirring occasionally.

Season the quail with salt and pepper and sprayed with cooking spray. Place on the grill and cook until done.

On a plate place a portion of grits, then the cooked quail on the grits, then a ladle of sauce over that and garnish with Priester’s Praline pieces.

Artichoke Bacon Dip with Pecans

2011-04-27T09:17:00.004-05:00

Everyone loves this recipe! This recipe is easy to prepare and is sure to be a hit! Try serving this delicious dip with pita chips.

Enjoy this new twist on artichoke dip!

Ingredients

1 (14-oz.) can artichoke hearts, well drained
8 bacon slices, cooked crisp and crumbled
1-1/2 teaspoons Worcestershire sauce
3/4 cup mayonnaise
1/2 small onion, finely chopped
1-1/2 teaspoons lemon juice
1/2 cup chopped pecans

Directions

In a glass bowl, chop the drained artichoke hearts; then stir in all the remaining ingredients until mixed. Cover and refrigerate for several hours to allow flavors to blend. Serve cold with crackers or pita chips.

Tip: Make several hours or overnight in advance for best flavor!

Recipe Courtesy of: Priester's Cookbook Dining on the Victorian Verandah

Million Dollar Pie

2011-04-18T13:45:00.002-05:00

This recipe is perfect for last minute dessert ideas!

Ingredients

9 oz cool whip
1 can eagle brand milk
1 sm can crushed pineapple, drained
Juice of 1 lemon
1 cup of chopped pecans

Directions

Mix all ingredients and pour into baked pie shells. Makes 2 pies.

Enjoy!

Pecan-Crusted Catfish Fillets

2011-04-13T13:12:00.001-05:00

Ingredients

6 nice size catfish fillets
½ cup cornmeal
3 Tablespoons flour
1/3 cup finely chopped pecans
Dash of salt
½ teaspoon cayenne pepper

Directions

Fill a large skillet with enough oil to shallow fry the fillets; begin to heat. Combine all dry ingredients in a small bowl. Coat fillets thoroughly with dry mixture. Place fillets in hot oil and fry until golden, turning frequently. When fillets are done, drain on paper towels.

Banana Split Cake

2011-03-23T11:37:00.001-05:00

Ingredients

2 cups graham cracker crumbs
5 Tablespoons butter, melted
2 cups confectioners sugar
1 stick of butter
1 teaspoon vanilla flavoring
2 eggs
3 or 4 small ripe bananas
14 ounces crushed pineapple, drained
12 ounces cool whip
½ cup chopped pecans
6 maraschino cherries, halved

Directions

Combine graham cracker crumbs and melted butter and press into the bottom of a 9 ½ X 13 inch pyrex dish.
Beat confectioners sugar, 1 stick of butter and vanilla for 10 minutes until creamy.
Add eggs and beat well.
Spread over crumb mixture.
Slice bananas and layer over cream mixture.
Spoon drained pineapple over bananas
Frost entire dessert with cool whip.
Sprinkle with chopped pecans.
Place a cherry half on top of each serving.
Refrigerate several hours before serving.

Windy Hill Potato Casserole

2011-03-10T09:50:00.003-06:00

Ingredients

4 large Idaho potatoes, cooked and peeled
Salt & Pepper
1 cup grated sharp Cheddar cheese
1 cup chopped onion
4 oz. chopped pimentos
1 (4-oz.) can chopped green chilies
1 (10-3/4 oz.) can cream of chicken soup

Directions

Use a 3-Quart shallow baking dish prepared with spray-oil. Slice the cooked potatoes to cover the bottom of the dish; salt and pepper to taste. In a bowl, mix all remaining ingredients, and spread over the potatoes. Bake at 350 degrees for 45 min.
Serves 6 to 8.

Priester’s Whipped Cream and Pecan Cake

2011-03-02T15:48:00.005-06:00

This unique recipe has been around Priester's Pecans for quite some time! I was flipping through and old cook book and happened to find it. I hope you like it!

Ingredients

6 eggs, separated and room temperature
1-1/2 cups granulated sugar, divided
2-1/2 tablespoons plain flour (yes, tablespoons!)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
3 cups Priester’s Pecan meal, divided
1 pint whipping cream
Extra powdered sugar for cream
Sweet wine to flavor cream (optional)

Directions

Preheat oven to 350 degrees. In an electric mixer, beat the eggs whites until very stiff; then add ¼ cup of the sugar. In a separate electric mixer bowl, beat the egg yolks with the remaining sugar for 5 minutes on medium speed. Sift the flour, baking powder and salt; add to the egg yolks. Beat in the vanilla; then slowly add 2-1/2 cups of the pecan meal until well blended. By hand, gently fold in the stiffly beaten egg whites until all ingredients are barely mixed. Prepare two 9-inch cake layer pans with spray-oil. Pour the batter evenly in the 2 pans, and bake in the preheated oven for 20 to 25 minutes or until cakes test done. Allow cakes to cool for 15 minutes; then turn out of pans on wire racks to cool completely. When cakes are thoroughly cooled, whip the cream in an electric mixer until stiff; then flavor with sugar and a small amount of sweet wine to taste. Spread the sweetened whipped cream on the tops of both cake layers, and stack.

Sprinkle the top layer with the remaining pecan meal. Refrigerate cake.

Enjoy!

Pecan Meal Chicken

2011-02-14T15:45:00.003-06:00

Ingredients

Two eggs, well beaten
Four boneless Chicken Breasts
Salt and Pepper
2 tspn butter or margarine per breast
Priester's Pecan Meal

Directions

Salt and pepper each chicken breast to taste. Coat with egg then roll in pecan meal. Melt butter in skillet, heat to medium, place chicken in pan and cook 8-10 minutes per side until done. Be careful to keep pan on medium heat, if cooked on high temperature, pecans will burn. Serve with your favorite honey mustard sauce. Enjoy!

Toasted Butter Pecan Cake

2011-02-09T11:51:00.004-06:00

This is one of our family favorites! Simply delicious!

Ingredients

1-1/3 cups pecans, chopped
1 cup plus 2 tablespoons butter, divided
3 cups plain flour
2 teaspoons baking powder
½ teaspoon salt
2 cups granulated sugar
4 eggs
1 cup buttermilk
1 teaspoon vanilla
Suggested Frosting: Caramel or Dark, Dark Chocolate Glaze

Directions
In a 350 degree oven, toast the pecans in 2 tablespoons of butter for 20-25 minutes. Watch carefully and stir often; ovens vary, and pecans can overcook quickly! Keep oven preheated. Measure flour, and sift; then re-measure flour by spooning lightly into cup. Re-sift flour with baking powder and salt; set aside. In an electric mixer, cream the remaining 1 cup butter and sugar until light. Add eggs one at a time, and beat well after each egg. Add flour mixture a small amount at a time, alternating with the buttermilk and vanilla. Beat batter an additional 2 minutes. By hand, stir in the toasted pecans. Prepare 3 cake layer pans by spraying with Baker’s Joy. Pour the batter, divided evenly, into the three pans. Bake in the preheated oven for 25-30 minutes. Allow cakes to cool in pans for 15 minutes before turning out of pans. Cool cakes completely before frosting.

My Valentine’s Strawberry Pecan Bread

2011-01-19T15:54:00.004-06:00

Here is the perfect, homemade Valentine's Day gift: a sumptuous, moist loaf of Strawberry Pecan Bread warm from the oven and full of sweet strawberries and delicious pecans! If you're looking for a special Valentine's Day recipe, look no further. This recipe always turns out perfectly. It's one of my favorite Valentine's Day recipes - and I'm sure it will become one of yours!

Ingredients:
3 c. plain flour
2 c. granulated sugar
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 c. vegetable oil
½ cup sour cream
1 teaspoon lemon juice
2 c. frozen strawberries, thawed and drained
1 ¼ c. pecans, chopped

(Makes 2 loaves and can be served with or without frosting.)

Frosting:
8 oz. cream cheese, softened
¼ c. frozen strawberries, thawed and drained

Directions:
Preheat oven to 350 degrees. Measure flour and sift; then re-measure flour by spooning lightly into cup. Re-sift flour with the dry ingredients; set aside. In an electric mixer, beat the eggs very well; then beat in the oil, sour cream, and lemon juice. Add the flour mixture, a small amount at a time; then continue to beat for an additional 2 minutes. Add strawberries and pecans until just blended. Prepare 2 loaf pans by spraying with Baker’s Joy; then pour the batter evenly divided in the 2 pans. Bake in the preheated oven for 50 to 60 minutes or until done. Allow to cool 10 minutes before turning out on wire racks to cool completely.

Frosting: In an electric mixer, whip the cream cheese with the strawberries until light and fluffy. Spread loaf tops when cooled.

Pecan Crusted Chicken

2010-04-12T09:14:00.001-05:00

You can’t get any better than this! Delicious – check, Easy – Check, & Healthy – Check! This is an easy and fast meal, perfect for those busy nights I'm sure we're all having this time of year. It has few ingredients, is easily prepared, and done in about 30 minutes. I hope you enjoy this delicious recipe!

Pecan Crusted Chicken
Ingredients:
Two eggs, well beaten
Four boneless Chicken Breast
Salt and Pepper
2 T. Butter
Priester’s Pecan Meal

Directions:
Salt and pepper each chicken breast to taste. Coat with egg then roll in Priester’s Pecan Meal. Melt butter in skillet, heat to medium, place chicken in pan and cook 8-10 minutes per side until done. Be careful to keep pan on medium heat, if you cook on too high temperature, pecans will burn. Serve with your favorite honey mustard sauce.

Pecan Banana Pancakes Recipe

2010-02-26T10:36:00.001-06:00

Pancakes are a meal that can be served for breakfast, brunch or dinner. Our family often enjoys “Pankcake Night” at least one night out of the month (okay…maybe more). Everyone patiently awaits the warm, buttery pancake to hit their plate. Then everyone passes around the pure maple syrup to top their pancake.

Recently, I found a delicious recipe for Banana Pecan Pancakes. Making them from scratch isn’t all that difficult and all the pleased responses are worth it! Everyone enjoyed the tasty combination of fresh bananas, crunchy pecans and warm maple syrup. All I can say is try this recipe for yourself and see how much your family will love them too!

Banana Pecan Pancakes
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1 tbsp toasted pecans, chopped
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Syrup

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined. In a separate bowl, mix the flour, baking powder, baking soda, salt and sugar. Combine the wet ingredients with the dry and stir until the lumps are gone. Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.
Heat a griddle over medium low heat and brush with some melted butter to coat. Using a ladle or small measuring cup pour out individual pancakes onto griddle. Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top. 3-4 slices per pancake. When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won’t stick to the griddle. Cook until golden.

Serve with some warm maple praline syrup. I hope you enjoy this recipe!

Note: this recipe has been slightly modified from the recipe shown on foodnetwork.comRecipe Courtesy of Foodnetwork.com

Congratulations to Our Recipe Contest Winner!

2010-02-08T11:11:00.010-06:00

The Winner of our Annual Holiday Recipe Contest is Diane Keasler of Satsuma, AL. Here is her recipe for a delicious Pecan Wafer Pound cake . It was quite difficult to pick a winner and we had lots of input from many tasters of all ages. Congrats, to our winner and special thanks to all the people who took the time to post their delicious recipes.

Pecan Wafer Pound Cake
1 box vanilla wafers (crush using rolling pin or food processor)
1 cup butter or margarine (softened at room temperature)
2 cups sugar
6 eggs
½ cup milk
1 -7 oz. package flaked coconut
1 cup chopped pecans

Grease and flour bundt cake pan.
Preheat oven to 275 degrees

Cream together sugar and butter
Add eggs one at a time – blending well after each egg
Alternate adding milk and vanilla wafer crumbs – blend well after each
Fold in coconut and pecans
Pour batter into pan and bake for 2 hours at 275 degrees.
Allow cake to cool completely before removing from pan.
It's one of my family favorites every holiday! Enjoy!

Chicken Salad with Roasted Tomatoes

2009-12-31T12:03:00.008-06:00

Yield: 2 Servings

½ cup pecans, finely chopped and toasted
½ cup panko (Japanese breadcrumbs)
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
Freshly ground black pepper, to taste
3 tablespoons butter
2 boneless, skinless chicken breasts
3 tablespoons olive oil½ pound cherry tomatoes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
4 cups mixed greens
Red onion slicesCucumber slices
2 ounces blue cheese
Ranch or balsamic vinaigrette dressing

Preheat oven to 400°F. Mix together pecans, panko, salt, cayenne and black pepper.

Melt butter and oil in ovenproof skillet over medium-high heat. Dredge chicken in pecan panko mixture. Sauté in skillet until brown on bottom – about 2 minutes. Turn chicken over and place skillet in oven. Bake 15 to 18 minutes until cooked through. Set aside. Slice when cool.

Lower oven temperature to 350°F. Arrange tomatoes on baking sheet and toss with olive oil. Bake 30 minutes. Remove from oven and season with salt and pepper. Set aside.

To assemble, divide greens between two plates. Arrange red onion, cucumber, roasted tomatoes and chicken over greens. Top with blue cheese, if desired. Serve with ranch dressing or balsamic vinaigrette dressing.

Recipe courtesy of the National Pecan Shellers Association.

Pecan Praline Cheesecake

2009-12-11T15:20:00.008-06:00

When I recently came across this recipe for Caramel Pecan Cheesecake in one of my favorite cookbooks, I knew exactly who I would be inviting to share this delicious dessert. My oldest son is a huge cheesecake fan. I knew the combination of his favorite ingredients caramel and pecans; would be hard for him to resist a visit to his momma’s house. How could I resist making this? With pecans, caramel and cheesecake all rolled up into one; there was no way that I could. One thing I really liked about this recipe is that it was so easy to make and turned out so good! The caramel and pecan flavor combo was simply amazing! My son thoroughly enjoyed this cheesecake and I will be sure to make it many times.

Now I would like to share this recipe with you.

Pecan Praline Cheesecake

Ingredients:
1 ¼ c. crushed graham crackers
¼ c. sugar
¼ c. pecan meal
½ c. melted butter
24 oz. softened cream cheese
1 c. packed brown sugar
1 (5 1/3 oz.) can evaporated milk
2 Tbsp. flour
2 Tbsp. vanilla
3 eggs
1 ½ c. toasted pecan halves

In small mixing bowl, combine cracker crumbs, granulated sugar and finely chopped pecans. Stir in melted butter. Press in the crumb mixture over the bottom and 1 ½ inches up the sides of a 9 inch spring from pan. Bake in a 350 degree oven for 10 minutes.

Meanwhile, beat together cream cheese, 1 c. brown sugar, evaporated milk, flour, and vanilla. Add eggs; beat just until blended. Pour into baked crust. Bake in a 350 degree oven for 50 to 55 minutes. Cool in pan 30 minutes. Loosen sides and remove from pan. Cool completely; arrange pecan halves atop cheesecake.

Topping:
1 c. dark corn syrup
½ c. cornstarch
2 Tbsp. brown sugar
1 ½ Tbsp. vanilla

Before serving, combine corn syrup, cornstarch and brown sugar in small saucepan. Cook and stir until thickened. Remove from heat; stir in vanilla. Cool slightly. To serve, spoon some of the warm sauce over the pecans on the cheesecake.

Caramel-Pecan Oatmeal Bars

2009-10-15T16:37:00.007-05:00

Ingredients

1 cup chopped pecans

1 (18.25-oz.) package yellow cake mix

2 1/2 cups uncooked quick-cooking oats

3/4 cup butter, melted

1 (11.5-oz.) package milk or semisweet chocolate morsels

25 caramels

1 tablespoon water

Preparation

1. Place pecans in a single layer in a 13- x 9-inch pan.
2. Bake at 350° for 4 to 5 minutes or until toasted, stirring occasionally. Remove nuts from pan.
3. Line bottom and sides of pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
4. Stir together cake mix and oats in a large bowl. Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened. Press half of oat mixture evenly onto bottom of prepared pan. Sprinkle chocolate morsels and toasted pecans evenly over oat mixture in pan. Sprinkle with remaining oat mixture.
5. Bake at 375° for 30 minutes or until top is golden brown.
6. Microwave caramels and 1 Tbsp. water in a microwave-safe bowl at HIGH 1 minute or until caramels are melted. Drizzle evenly over warm bars in pan. Let cool on a wire rack 1 hour or until completely cool.
7. Lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

Recipe Courtesy of southernliving.com

Tailgating Time

2009-09-03T16:56:00.009-05:00

Football……Food…….Fun

September brings cooler weather, beautiful skies and of course football.
Here in the south football season is what we look forward too after summer
vacation. And what would a Saturday of football be like without wonderful food.

If you hit the campus to tailgate or just enjoy watching a game on TV, the
food served is always important. I know everyone has their favorites but
maybe you can try some of our favorites this year.

Ribs with Peach Grilling Sauce

Ribs (2-3 slabs)
Priesters Peach Grilling Sauce
Brush ribs with ½ bottle of Peach Grilling Sauce
Place ribs on a baking pan and bake on 350 degrees
For 30-45 minutes.
Remove ribs and brush the ribs with the remaining Peach Grilling
Sauce and cook on medium on the grill for 20-30 minutes longer.

The ribs will have a wonderful flavor, not spicy but a unique taste.

Baked Potato Salad

6-8 potatoes (baked in the oven until soft)
1 cup mayonnaise
1 cup sour cream
Chopped dill pickles (add as many or few as you like)
6-8 pieces of precooked bacon (chop into small pieces)

Take skin off of potatoes and cut up in small pieces, add all other
Ingredients and mix well. You can add more mayonnaise and sour cream
for your taste.

Pecan Shrimp Spread

1 8 oz. pkg cream cheese
2 tsp. lemon juice
2 tsp. chili powder
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1 cup finely chopped pecans
1 ½ cup chopped boiled shrimp

Mix together all ingredients. Chill
Serve on crackers.

Macaroni Pecan Salad

1/3 cup salt
2 ½ gal. boiling water
3 lbs. elbow macaroni
¾ cup vinegar
1 ½ cup salad oil
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
3 ½ cup chopped ham
¾ Cheddar cheese strips
1 cup chopped green peppers
2 cups chopped pecans
1 cup chopped green onion

Add salt to boiling water. Gradually add macaroni so that water continues to boil.
Cook, uncovered, stirring occasionally until tender, about 8 to 10 minutes. Do not overcook. Drain in a colander. Rinse with cold water and drain again. Chill

In a large bowl, combine vinegar, oil, paprika, salt and pepper; mix well. Add cooked macaroni and toss lightly. Cover and chill for 1 hour. Add ham, cheese, green pepper, pecan and green onions to chilled macaroni. Cover and chill thoroughly to allow flavors to blend. Better if made a day ahead. Serves 20 to 25 people.

Pecan Cheesecake Brownies

1 pkg. Duncan Hines Brownie Mix
2-8oz. pkgs. Cream cheese, softened
1 cup sugar
1 tsp. vanilla
2 eggs (total in recipe)
½ cup water
1 cup chopped pecans

Cheese Layer: Allow cream cheese to soften at room temperature. Mix cream cheese, sugar, 1 egg and vanilla in small bowl until well blended. Set aside

Brownie layer: Preheat oven to 350 degrees. Prepare brownie mix according to chewy fudge package directions. Add pecans to the brownie mix. Spread brownie batter into greased 9x13 inch pan. Bake at 350 degrees for 15 minutes. Remove from oven and top evenly with cheese mixture. Bake for an additional 20-25 minutes. Cool and cut into squares.

Super Summer Salad

2009-07-23T15:23:00.012-05:00

Choose your combination of
Leafy Salad Greens

Add any of these to your salad that you like:
Strawberries
Purple Onion
Avocados
Carrots
Dried Cranberries
Mandarin Oranges
Honey Glazed Pecans
Feta Cheese on Top

*For a complete summer meal add boiled shrimp or
baked chicken breast to your salad.

Vinaigrette Dressing

½ cup olive oil
½ cup rice vinegar
2 Tablespoon water
¼ cup orange juice
1 teaspoon garlic
½ teaspoon salt
½ teaspoon pepper

Put in a dressing mixing bottle and shake
to mix well. Can refrigerate and keep about 3-5 days.

Baking with Fresh Fruits and Vegetables

2009-07-14T10:23:00.011-05:00

Summer is a wonderful time for fresh fruits and vegetables. With food cost climbing so many people are going back to their roots and planting gardens. I think we all can enjoy putting seeds in the ground and watching the wonder of God develop these into healthy food for our family.

Many young adults are enjoying the art of gardening. It is so refreshing to see the hard work and self satisfaction that they get from producing food for themselves. My boys have all planted some type of garden whether big or small, and they are getting so much enjoyment from sharing there vegetables with family and friends. They are also realizing how much better the vegetables taste straight from the soil.

Most gardeners plant some type of squash, peppers, okra and of course tomatoes. We have in our garden lots of yellow or crook neck squash and zucchini. I have cooked the squash in many different ways and continued to look for more recipes, when I found a Zucchini bread recipe. This is really good for breakfast with cream cheese or serves with salads. I also found a Strawberry bread recipe which is so good with fresh strawberries, which seem to be really good and sweet this year.

I hope you will enjoy both these bread recipes. They are quick to put together and takes about an hour of cooking time.

Zucchini Bread

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini pealed
1 tablespoon vanilla extract
3 cups flour
¼ teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon baking soda
1 cup chopped Pecans

Beat eggs with mixer until foamy. Add sugar, oil, zucchini and vanilla; mix well. Add mixture of flour, salt baking powder, cinnamon and baking soda; mix just until moistened. Stir in pecans. Pour into two greased loaf pans. Bake at 325 degrees for 1 hour or until bread tests done. Yield about 26 servings.

Strawberry Bread

1 16 oz. package frozen strawberries, thawed
or 1lb. fresh strawberries chopped
4 eggs
1 ½ cups vegetable oil
3 cups flour
3 cups sugar
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped Pecans

Combine strawberries, eggs and oil in medium bowl; mix well. Mix flour, sugar, cinnamon, baking soda, salt and pecans in large bowl. Add strawberry mixture to dry ingredients; stir just until mixed. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool in pans for several minutes. Remove to wire rack to cool completely. Yield 24 servings.

The Easiest Summer Recipe for Banana Pudding!

2009-07-10T12:11:00.001-05:00

Courtesy of Paula Deen

Ingredients:
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cup milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies

Directions:
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Yield: 12 servings
Preparation time: 30 minutes
Ease of preparation: easy

Enter your Best Homemade Ice Cream Recipe to win a $50 Gift Certificate!

2009-07-02T17:05:00.001-05:00

Enter your best homemade ice cream recipe here for a chance to win a $50 Gift Certificate! Entries will be accepted until 4pm CST July 19. Winner will be announced July 26. Good luck to all entrants! Looking for inspiration for your entry? Check out the starter recipes below.

Summer and HOMEMADE ICE CREAM

2009-06-30T18:21:00.006-05:00

Summer and HOMEMADE ICE CREAM

Hot summer days can be made absolutely wonderful when enjoying homemade
ice cream. Every family has its favorite recipe. I am going to share some of my favorites and some recipes that other have shared with me.

Make you some great homemade ice cream, enjoy your family and friends and
have a safe and fun July 4th. Also, please take the time to be thankful for the awesome country we live in.

Homemade Peach Ice Cream

4 to 6 eggs
3 cups sugar
2 tablespoon vanilla
4 cups half & half
½ pint whipping cream
6 cups whole milk
4 cups peaches, chopped in blender or puree
½ cup peaches, chopped coarsely (optional)

Beat eggs and sugar together in a large bowl until well blended. Add vanilla and beat. Slowly add half & half and whipping cream and milk. Add the peaches. Pour into electric freezer tub. Freeze according to directions. You can also use strawberries or
other fruits.

Homemade Vanilla Ice Cream

1 cup sugar
½ pint whipping cream
1 can Eagle Brand condensed milk
1 large can evaporated milk
1 tablespoon vanilla

Mix together with hand mixer while adding ½ gallon milk. When most all of the sugar is mixed well, pour into four quart freezer and freeze according to freezer directions.

Submitted by Dawn Kretschmann
Alexander City, Al.

Banana Nut Ice Cream

2 cans condensed milk
2 cans evaporated milk
2 tablespoons vanilla
1 pint whipping cream
1 pint half and half
4 cups whole milk
1 cup mashed bananas
1 cup chopped pecans
Mix all the liquid ingredients in a one gallon electric ice cream freezer. Freeze until the mixture is semi-solid. Stir in the bananas and pecans and continue freezing until the freezer will no longer turn. The ice cream may be served immediately or packed in ice and salt to make it firmer for later.

Submitted by Leroy Whitaker
McKenney, TX

Milky Way Bar Ice Cream

12 Milky Way candy bars,
cut into pieces
1 (14 oz.) can sweetened condensed milk
3 quarts milk
1 (5 1 ½ ounces) can chocolate syrup

Combine candy and condensed milk in a sauce pan over low heat. Stir until candy melts; cook, stirring occasionally. Add 1 quart of milk to candy mixture and beat until well blended. Pour into ice cream freezer and stir in chocolate syrup. Add enough milk to fill container until about 4 inches from top. Freeze.

Roasted Pecans is great on top of this ice cream.
Take 2 cups of pecan halves or large pieces put on cookie sheet and cook on 350 for about 10 minutes. Let cool and put on top of ice cream.

Butter Pecan Ice Cream

4 cups half and half
1 ½ cups sugar
1 tablespoon vanilla
2 cups whipping cream

½ cup chopped pecans
¼ cup sugar
1 tablespoon butter

In a large bowl, combine half and half, sugar and vanilla. Stir until sugar dissolves. Stir in whipping cream.
In a heavy small skillet cook ½ cup chopped pecans, ¼ cup sugar, and 1 tablespoon butter over medium-high heat until sugar begins to melt, shaking skillet occasionally; do not stir. Reduce heat to low and cook until sugar turns golden, stirring frequently. Immediately spread on a baking sheet lined with greased foil. Cool; break into chunks. Stir nut mixture into ice cream mixture .Freeze in a 4-5 quart ice cream freezer according to the manufacture’s directions.

Father's Day Brunch MenuSausage and Egg Breakfast Casserole

2009-06-05T15:19:00.002-05:00

1 lb. Sausage
6 eggs
2 c. Half & Half
½ tsp. Salt
4 slices white bread (Remove Crust and Cube)
1 c. Grated Cheddar Cheese

Directions:
Brown and Drain Sausage and set aside. Beat eggs, add milk and salt.
In a greased 9x13 baking dish, layer bread, sausage and cheese. Pour egg mixture over bread. Refrigerate over night. Bake at 350 degrees for 45 minutes.

Rotel Cheese Grits

2009-06-05T15:18:00.003-05:00

2 cups water
½ cup butter
1¼ cups milk
1 cup quick cooking grits
1 t. salt
¼ t. garlic powder
1½ cups shredded cheddar cheese
4 oz. processed cheddar cheese, cubed
1 (10-oz.) can mild Rotel tomatoes (drained)

Preheat oven to 350˚. In a heavy saucepan, bring water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce heat, cover and cook for 3 minutes. While stirring grits, add the ½ cup of butter and stir until butter is melted. Cover and cook for 2-3 minutes until grits are thick and creamy. Remove from heat and set aside.

Add processed cheese, butter, garlic powder, cheddar cheese and onions to grits and stir until cheese is melted. Add rotel tomatoes and mix well. Pour into greased casserole and bake for 40 minutes.