We've all been there; we come in from working outside and everyone is hungry. You open the pantry door and you don't have a clue what to make. To you it looks like nothing but I have a few tricks I have learned from living where there isn't a store right down the road. We plan ahead because it can be a couple of weeks or even a month before you can make it to town again. I have learned from my Mother and my Grandmother how to make something from just about nothing and stretch what you have. I hope it helps!

Sunday, February 21, 2010


1 c. brown sugar

1 c. white sugar

1 c. shortening

2 eggs

2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

2 c. oatmeal

1 pkg. chocolate chips

Cream the brown sugar, white sugar and shortening. Add the rest of the ingredients, one at a time. Bake at 350 degrees for 12 minutes

4 Chicken Breasts with skin and bones
8 cups Chicken Broth
Boil chicken till done, remove chicken, cool and shred.

In a blender add: 1 cup of broth from pot, 1 T oregano, 4 cloves garlic, 2 pablono peppers and 2 jalapenos with seeds removed, ½ cup cilantro, 1 pound tomatillos halved and 1 small onion.
Blend well.
Add 1 T oil to hot skillet, add contents of blender and simmer 12 minutes or until puree turns dark green.
Pour into stock pot, add 2 (15 oz.) cans of hominy, and chicken. Simmer for 20 minutes.

Serve with tortillas and tray of garnishments on side for guests to add as desired.
Garnishment items may include: sour cream, avocado, red onion, cilantro, etc etc...

Saturday, February 6, 2010

2 chicken breasts, cooked and shredded1/2 C Mayo1/4 C Green Onions2 Cups Chicken Broth1 stick margarine1 cup water16 ounce pkg Peppridge Farm corn bread stuffing mix1 cup milk4 eggs1 can cream of mushroom soupSprinkling of salt1 Cup Shredded Cheddar CheeseButter casserole dish. Make chicken mixture in one bowl and set aside.

Melt water and butter together in the microwave. In a large bowl, add stuffing mix, butter and water mixture, chicken broth and 2 eggs. Stir until well combined.

Add half of the stuffing mix to the bottom of the casserole dish....layer with chicken mixture and then top with the remaining stuffing.

Beat 2 remaining eggs and add milk. Pour over casserole (do not pack or smooth down, leave loose). Let chill in refrigerator for 2 hours or overnight.Before baking, pour cream of mushroom soup over top and bake at 350 for 40-45 minutes. Take out and sprinkle cheese over top of casserole. Bake an additional 5 minutes or until cheese is melted.

Wednesday, February 3, 2010

Party Pretzels

6 Oz (3/4 c) Orville Redenbacher’s popcorn oil
½ package dry ranch salad dressing mix
¾ teaspoon garlic salt
¾ t dill weed
12 to 14 oz bag of pretzels

Mix together pour on pretzels in bowl with lid turn

and shake every now and then let sit for 12 hours and then enjoy!

P. S.
I used a 20 oz bag of pretzels

Sunday, November 22, 2009

Pear Bread

3 Cups All-purpose Flour
1 tsp. baking-soda
1/4 tsp baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3 eggs, slightly beaten
3/4 cup vegetable oil
2 cups sugar
2 cups peeled and diced pears,
(if you don't have fresh, I have used canned pears, with all the juice drained off.)
2 tsp. vanilla
1 cup chopped pecans or walnuts

Preheat oven to 325
grease and flour two 8 1/2 x 4 1/2 loaf pans
combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl.
Mix eggs, oil, sugar, pears and vanilla in a small bowl, add to flour mixture, stirring just until moistened. Stir in nuts, Spoon into pans. Bake 1 hour or until toothpick comes out clean.

Hint: bake with a glass bowl of water in the oven to create moisture and prevent hard crust.

Saturday, October 17, 2009

Cornbread Salad

I have to admit the first time I saw this salad,
I thought someone it was scary, but it is a tasty treat. Give it a try.

2 Green Peppers (chopped)
2 medium onions (chopped)
2 medium tomatoes (chopped)
2 pounds sausage or bacon browned and drained
1 pan your recipe cornbread
1 cup (more or less) mayo
½ cup pickle relish

Saturday, October 10, 2009

C. J.'s Carolina Pulled Pork

1 Boston Butt (bone-in pork shoulder) 5 to 7 lbs.

¼ cup packed brown sugar
¼ cup paprika
3 tbl. sp. cracked black pepper
3 tbl. sp. course salt (kosher salt)
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. cayenne pepper

- Sprinkle shoulder with rub on all sides. Rub in well. Let stand in refrigerator over night.
-Set up grill for indirect grilling and pre-heat to medium low. (approx. 200-225)
-Add one cup hickory chips. (soak in water for 1/2 hr.). Place pork fat side up on grill away from direct heat and cover grill. Baste with mop sauce and add charcoal and hickory chips once an hour.
-Cook until very tender. (internal temp. 160 min.)
-Transfer pork to cutting board and cover loosely with aluminum foil. Let rest for 15 minutes.
-When ready to serve, pull off skin and fat. Discard fat and finely chop the crisp skin to add to pulled pork. (The skin with the rub is the best part!)
Pull the pork into small pieces along the grain using your fingers or a fork.Transfer the pork to a large bowl or roasting pan and mix

This is one of the best barbecue. I have learned there are a lot of different kinds of barbecue.

C.J. made this and brought it to work, we just about foundered on it.

Give it a try!