Southern Fried Cabbage

5-6 strips of bacon

1 head cabbage, sliced

1 onion, diced

¼ cup chicken broth (I use low sodium broth)

1 tsp vinegar (optional)

½ tsp salt

¼ tsp pepper

How to make it :

In large skillet, (I use cast iron) fry the bacon until crispy, remove to a paper towel to drain

Place chopped cabbage and onion in the skillet with the bacon fat over medium heat and cook until it begins to wilt a bit

Crumble the bacon and add to the pan

Add in the chicken stock,vinegar, salt and pepper, cover and allow it to simmer for 10 minutes

Serve hot (try adding some diced apples, sliced sausage, noodles, or what ever tickles your fancy)

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FRESH APPLE CAKE RECIPE

1 c vegetable oil

2 c sugar

3 eggs

3 c flour

1 tsp baking soda

2 tsp vanilla extract

1 c chopped pecans

3 c peeled and chopped apples

How to make it :

Preheat oven to 350 degrees. Grease a 9 x 13" pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.

Frosting

1/2 c butter

1 c brown sugar, packed

1/4 c evaporated milk

1/2 tsp vanilla

Boil all ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.

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BLT Dip

1-1/2 pound bacon, cooked, drained, crumbled, and divided

2 cups shredded mozzarella cheese

2 (8-ounce) packages cream cheese, softened

1/2 cup sour cream

1/4 cup mayonnaise

1 cup cheddar cheese (shredded) or to taste

1/2 teaspoon Italian seasoning

1/2 teaspoon garlic powder (or to taste)

1 tablespoons mustard

2 cups chopped seeded tomatoes

1-1/2 cup shredded Iceberg lettuce

pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

How to make it :

Preheat oven to 350. Spray a 11?2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

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Crab Bombs

Ingredients

1 lb. Crabmeat

1 Egg, beaten

1 cup Ritz Crackers, crushed

1 tsp. Yellow Mustard

2 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Parsley, chopped

1 tsp. Old Bay Seasoning

1 tbsp. Worcestershire Sauce

CRAB PUPPIES

Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

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Peach Cobbler Dump Cake

Original recipe makes 1 -9x13 inch cake

 2 (16 ounce) cans peaches in heavy syrup

 1 (18.25 ounce) package yellow cake mix

 1/2 cup butter

 1/2 teaspoon ground cinnamon, or to taste

hOW TO MAKE IT :

Preheat oven to 375 degrees F (190 degrees C).

Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.

Bake at 375 degrees F (190 degrees C) for 45 minutes.

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Granny’s Peanut Butter Cake

1/2 tsp. baking soda 

1 tsp. hot water 

2 1/2 cups sugar, granulated 

1 1/2 cups cooking oil 

4 eggs 

1 tsp. vanilla 

1 1/2 cups finely chopped dry roasted peanuts 

1 cup peanut butter chips 

3 1/2 cups flour 

1/2 tsp. salt 

1 cup buttermilk 

How to make it :

Preheat oven to 350 degrees F. Grease and flour a Jelly Roll baking pan. Dissolve soda in hot water; set aside. Cream together oil (I use coconut oil) and sugar. Add eggs and vanilla. Mix peanuts, peanut butter chips, flour and salt together. Mix flour mixture and buttermilk into sugar mixture. Add soda water mixture, blend in well. Bake for 30 minutes. Frosting: 4 ounces white chocolate 1 cup peanut butter 1/2 cup butter 3 cups powdered sugar 1 egg 1 tsp. vanilla 4 Tbsp. water Melt chocolate, peanut butter and butter. Add powdered sugar, egg, vanilla, water and mix well. Frost cake. 

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Recipe for Strawberry-Banana Cheesecake Salad

In a bowl, mix together the following ingredients. 

1 bag of miniature marshmallows

16 oz of vanilla yogurt (2 cups) – Greek Yogurt works too!

1 8 oz tub of cool whip- Thawed

1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or 1 box of sugar free instant Cheesecake pie filling  (just add in and mix with rest of ingredients…do not actually make the mix)

1-2 containers of sliced up strawberries

3-4 sliced up bananas

Add  Blueberries instead of Bananas for a July 4th Theme!

You can also add in or change any of the fruits.  This is best served cold and made same day.   Feeds about 12-15 people.

*Teri commented:  You can also use a tub of cool whip, 8 oz. soften cream cheese and a cup of powered sugar. You could also use all 3 fruits, strawberries, bananas and blueberries. Also, you could add graham cracker, kebbler sandies or nilla wafer crumbs as a topping.

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Old Fashioned Pancakes

 makes 12 pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

3 tablespoons butter, melted

1 egg

1 1/4 cups milk

cooking spray

How to make this recipe

 1.Sift together flour, baking powder, salt, and sugar in a large bowl.

2.Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.

3.Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

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