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I'm Angel. I am a wife and Mom. I love photography. I love to read. I love cooking and collecting recipes. I love traveling. I love classic country music. I love to laugh. I love Emerald Isle, North Carolina. I love hot baths. I love the smell of fresh cut hay. I love chocolate. And most importantly I love my husband and daughter.

Tuesday, May 17, 2016

Cornbread Salad

Cornbread Salad

Fry 1 pound bacon (crispy) then crumble.

2-3 cups Mayo
1 ranch dressing envelope
1 tsp bacon grease

In bowl mix:
1 cup diced onion
1 cup diced bell pepper
1 cup diced tomatoes
1 (15 oz) can corn, drained

In a large bowl...add veggies, bacon, mayo mixture, and 1 batch of crumbled corn bread.  Refrigerate 2 hours before serving.

Corn Bread


1 1/2 cup cornmeal
3 tbsp. flour
1 tsp salt
1 tsp baking soda
2 cups buttermilk
1 egg
2 tbsp. bacon drippings
1 tbsp. Crisco

Preheat oven to 450

In cast iron skillet add Crisco put in oven to melt.  Sift dry ingredients in bowl then add wet ingredients.  Pour into hot skillet.  Bake 20-25 minutes.

Deviled Eggs

Deviled Eggs

Recipe from: Lori Hicks

2 dozen boiled eggs

Mash egg yolks...add a blob of Miracle Whip...a big squirt of mustard.  Then add 2-3 tbsp. vinegar, 2 tsp sugar, salt and pepper.  Taste and more of whatever is needed. 

Sunday, January 17, 2016

Salisbury Steak

For Christmas I received the newest Pioneer Woman cookbook, and last night I tried the Salisbury Steak recipe.   It was really good.  I followed the recipe, except that I added mushrooms to the gravy.  And...the recipe called for 1 1/2 pounds of hamburger and I used 2 pounds, so I just used PW's measurements but "heaped" them to allow for more hamburger. 

Here is the recipe if you'd like to try it.....

Salisbury Steak
Source: Pioneer Woman

1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
2 tbsp. heavy cream
2 tsp. dry mustard
1 beef bouillon cube crumbled (I used 1 tsp. of the beef bouillon powder)
4 dashes of Worcestershire sauce
1 tbsp. ketchup
1/2 tsp. kosher salt
1/2 tsp black pepper
1 tbsp. olive oil
1 tbsp. butter

Combine the above ingredients (except olive oil and butter.)  Knead mixture until evenly combined.  Then form it into 6 oblong patties.  Heat a large skillet over med-hi  heat.  Add butter and olive oil, when melted and hot add patties and fry  on both sides until nicely crusty on the outside and no longer pink in the middle. (about 4-5 minutes on each side.)  Remove the patties to a plate.

1 onion, thinly sliced
sliced mushrooms
2 1/4 cup beef broth
4 dashes of Worcestershire sauce
1 tbsp. ketchup
1 tsp Kitchen Bouquet browning sauce
2 tbsp. cornstarch
kosher salt and black pepper to taste

To make the gravy add the onion and mushrooms to the pan you fried the patties.  Sauté the onion and mushrooms until golden.  Add 2 cups of the beef broth, the Worcestershire sauce, ketchup, and Kitchen Bouquet.  Stir and cook 2-3 minutes to reduce the liquid slightly.  In a small bowl, make a "slurry" by mixing 1/4 cup broth and 2 tbsp. cornstarch.  Pour the "slurry" into the gravy, stir and let it bubble up and thicken for 3-4 minutes.  Taste and add salt/pepper as needed.  Add the beef patties to the skillet and spoon gravy over the top.  Simmer for a  couple more minutes.  Then serve.

I served this with mashed taters and roasted carrots (also Pioneer Woman recipes.)

Sunday, December 20, 2015

Christmas Popcorn Tree or Wreath

Christmas Popcorn Tree or Wreath

12 cups popped popcorn
1 cup butter
2 (10 oz) bags of marshmallows
Green food coloring
Candy to decorate

Pop popcorn. Pick out unpopped kernels. Spread in lg jellyroll pan. Melt butter and marshmallows. Add green food coloring.  Pour over popcorn and mix to coat all popcorn.  On a large platter shape into a Christmas tree or Christmas wreath use candy or gum drops to decorate.

Sunday, November 22, 2015

Trotter's Corn

Trotter's Corn
Source: My Mother-n-Law, Lois

20 oz frozen corn
1/2 pint whipping cream
6 tsp sugar
1/4 cup milk

Cook the above over low heat until hot then in a small dish mix:

2 tbsp. melted butter
2 tbsp. flour

Take the butter/flour mixture and stir into the corn and cook over low heat.

Baked Hominy & Cheese

Baked Hominy and Cheese

1 egg
2 can (15 oz) hominy
12 oz. Velvetta, cubed
3/4 cup cold milk
1/2 small onion, chopped
3 bacon strips cooked and crumbled
1 tbsp. butter
1/4 tsp pepper

In large bowl beat egg.  Add hominy, cheese, milk, onion, bacon, butter, and pepper.  Mix well.  Spoon into a greased 11x7x2 baking dish.  Bake at 350 for 45 minutes or until bubbly and top begins to brown.

Bacon Cheese Potatoes

Bacon Cheese Potatoes

8-10 medium potatoes
1/2 cup chopped onion
1 lb Velvetta, cubed
1 cup mayo
1/2 pound sliced bacon, cooked and crumbled

Peel the potatoes and place in saucepan.  Cover with water and cook until tender but firm.  Drain and cube.  In a bowl, mix potatoes with the onion, cheese, and mayo.  Transfer to an ungreased 13x9x2 baking dish.  Sprinkle with bacon.  Cover and bake at 350 for 30 minutes.  Sprinkle with parsley and paprika. 

(good served with ham)