Grit Casserole

6 cups boiling water
1 cup grits
1/2 stick butter
2 t salt
1 t savory salt
1 lb velveeta
3 eggs lightly beaten

Stir grits into boiling water. Cook u tilt hick, 6-7 minutes. Add butter, salts and cheese. Slowly add eggs. Bake in 2 qt casserole dish at 250 for 2 hours.

Debbie Kerr

Shortbread cookies

1 lb butter
1 cup sugar
5-6 cups flour

Cream sugar and butter together. Add flour. Roll out to about 1 inch thick. Cut into desired shape. Bake at 325 for 20-25 minutes.


Kerr

Mexican Chicken Soup

Ingredients

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas

Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Deviled Eggs

Ingredients

6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Paprika

Directions

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Baked French toast

Ingredients

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
Directions

Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.


(After reading WAY TOO MANY reviews, here is what I did and it came out PERFECT!!! 6 eggs, 2 cups half and half (no milk), 2 tsp vanilla and 1/4 tsp of cinnamon, soaked overnight, let sit out while oven preheated and turned each piece over, baked covered with foil for 20 minutes, poured sauce over the top and baked uncovered for the remaining 20 minutes.)

All recipes.com

Babba's Gingersnaps

Beat until fluffy:

3 sticks butter
2 cups sugar

Blend in:

2 eggs
1/2 cup molasses

Mix together, then add in:

4 cups flour
2 tsp baking soda
1 tsp salt
1 tsp ginger
2 tsp cinnamon
1 tsp ground cloves

Roll small portions of dough into small balls, size of walnuts. Roll in granulated sugar. Place on ungreased cookie sheet and bake for 8-10 minutes until they have puffed. For crisper cookies, bake until they have flattened. Bake at 350.

Erma Bikman

Pecan butter crunch toffee

Pecan Buttercrunch


INGREDIENTS:
1 cup granulated sugar (2 cups)
2 sticks butter (4 sticks)
1/4 cup water (1/2 cup)
1/4 teaspoon salt (1/2tsp)
1 tablespoon vanilla extract (2 TBSP)
1 cup chocolate, melted (2 cups)
1 1/2 cups chopped pecans (3 cups)

DIRECTIONS:
Lightly butter a 10X15-inch sheet pan or line it with parchment paper.

In a 2-quart heavy saucepan, melt the butter. Add the sugar, water, salt and vanilla. Over medium to medium-high heat, bring the mixture to a boil, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan and continue stirring while cooking until the thermometer reaches 300 degrees F (about 15 minutes) and the buttercrunch is light golden brown.

Pour the toffee onto the prepared pan and spread quickly into a thin even layer with an offset spatula. Allow the mixture to cool completely to room temperature. If needed, blot the buttercrunch with a paper towel to remove any droplets of butter.

Spread half of the melted chocolate on the top of the buttercrunch and top with half of the chopped pecans, pressing the pecans lightly into the chocolate to adhere. Allow the chocolate to set at room temperature. When set, carefully flip the buttercrunch over onto the back of another sheet pan lined with parchment paper or a silicone liner. Spread the second half of the buttercrunch with the rest of the chocolate Sprinkle the remaining pecans over the top, pressing them lightly into the chocolate.

Allow the chocolate to set fully. Break the buttercrunch into desired pieces. Store at room temperature in an airtight container.