When my parents settled the estate of my grandparents, the late Royce & Ophelia Stutts, my mom asked me if there was anything I wanted. All I could think of at the time was one of my grandmother’s cast iron frying pans, and a double boiler. I never knew what a double boiler was used for up to a certain point in my life except for cooking one thing…Chocolate Pies. And not just any chocolate pies. These are the “you better make one for yourself because if you take it to a public function you’ll never bring home leftovers” kinda pies.
This is the only recipe you will ever need for a Shepherd’s Pie. No others will compare to the glory your tastebuds will endure. This is the only version I have ever attempted and will most likely be the only version I ever make.
I don’t usually make cheesecake, but when I do…Its pumpkin, and during the fall. This cheese cake is amazing. It is smooth, rich, and creamy. Oh yea, pumpkiny too.
Ribs cooked in the oven? Who knew!? I thought grilling them was the only appropriate way. This recipe is pretty easy to follow and can easily be adapted to suit your tastes. Change up the rub, use a different sauce, maybe even throw them on the grill for the last 30 minutes. Do whatever you want, just make sure you save some for leftovers… or not.
If my picky eater six year old says this is good, then it must be good. This Apple Cinnamon bread has a great flavor and gives you an excuse to eat the bread equivalent of a cinnamon roll any time of the day. This bread is super simple to make and will disappear off a plate faster than it took to make it.
Mom’s Goulash Recipe…need I say more? Well, sure. Im not sure where my mom got this recipe from or if I even knew what Goulash was as a kid, but according to wikipedia; Goulash is “is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary.”
One thing I know for sure is that Hungary is the last thing you’ll be after a bowl full of this with a side of corn bread.
- 1 lbs. Ground Beef
- 1 medium onion
- 1 medium bell pepper
- 1 can of Van Camp's Pork & Beans, 15 Oz
- 1/2 cup of Kraft Barbecue Sauce (hot). You can use just about any BBQ sauce, but mom always used the Kraft Hot which has been discontinued. You could try Kraft's Slow-Simmered Thick & Spicy Barbecue Sauce
- Salt & Pepper to taste (not really necessary)
- Chop pepper and onion and combine with ground beef in large skillet.
- Cook on medium high heat until the ground beef is browned. Skim of excess fat.
- Add Pork 'n Beans, and barbecue sauce. Simmer at low heat for 20-30 minutes.
- If desired, you can make a pan of Cornbread while the last step is cooking.
I first made these in 2008 and for some reason or another I only make them in the winter time. Maybe it has something to do with the traditional New Year’s meal of pork chops, black eyed peas, and collard greens we ate as kids growing up in the south. Either way, these pork chops are ridiculously tender and moist and should be made more than once a year.
- 6 Pork Chops
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- 2 Eggs, beaten
- 1/4 cup all purpose flour
- 2 cups panko bread crumbs
- 4 Tbsp Olive Oil
- 1 (10.75oz) can of Condensed Cream of Mushroom Soup
- 1/2 cup Milk
- 1/3 cup White Wine
- 1 (8oz) package of fresh mushrooms, sliced
- Preheat oven to 350º
- Rinse and pat dry the pork chops. Season with garlic powder and seasoning salt to taste.
- Place beaten eggs in a small bowl. Dredge the pork chops in the flour, dip in the eggs, and coat with bread crumbs.
- Heat the olive oil in a medium or large skillet (depending on the size of our pork chops) over medium-high heat.
- Fry the pork chops for 5 minutes per side or until the breading appears golden brown. Transfer to a 9x13 baking dish and cover with foil.
- Bake in oven at 350º for one hour. While the pork chops are baking, combine the cream of mushroom soup, milk, white wine, and fresh cut mushrooms in a large bowl.
- After the pork chops have baked for 1 hour; cover them with the soup mixture, replace the foil and bake for another 30 minutes.
- Serve with a side and enjoy.
Growing up we always had the pre-made store bought version of Pimento Cheese to put on our Pimento Cheese sandwiches, but a few years ago I started to make it from scratch every once in a while. This is the best recipe I have come up with and the pepper jack cheese gives it a nice kick.