Cornbread Salad with French Dressing

Hello everyone! I haven't updated my lil cooking blog in a while, I know. But here is another recipe that I swear by! This is awesome, ya'll. However, I can't really take credit for it. This recipe is from Trisha Yearwood's cookbook. Cornbread Salad with French Dressing

Salad Ingredients:

6 cups torn romaine lettuce

2 cups crumbled Sour Cream Cornbread (recipe below)

4 medium tomatoes, chopped

1 medium sweet onion, finely chopped

French Dressing (recipe below)

6 slices bacon, cooked and crumbled

French Dressing

1/2 cup apple cider vinegar

1/2 cup water

1 cup sugar

1 teaspoon salt

1 Tablespoon paprika

1 Tablespoon grated onion

1 Tablespoon yellow mustard

1 cup vegetable oil

Directions:

Put the vinegar, water, sugar, salt paprika, onion, mustard, and oil in a blender and process until well blended. Chill in the refrigerator.

Sour Cream Cornbread

Ingredients:

1 1/2 cups self-rising buttermilk cornmeal mix

1 15 ounce can creamed corn

1 cup sour cream

1/4 cup vegetable oil

3 large eggs

Preheat oven to 450. Spray a well seasoned 10-inch cast iron skillet with cooking spray. In a medium mixing bowl, coombine the cornmeal mix, creamed corn, sour cream and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.

Salad Instructions:

Layer the ingredients in a large salad bowl, beginning with the lettuce, then adding the cornbread, tomatoes, and onion. Let stand in the refrigerator for 3 hours. When ready to serve, pour the dressing over the salad and sprinkle the bacon on top.

NOTE: Be sure to have a large bowl for this salad. It looks so pretty in a clear bowl because you can see the different layers.

Family Recipes

Today, I am posting a couple of recipes that everyone has heard of. These are our families versions of the recipes. Some of you may have heard of this dish, and some of you may have not. Hope you enjoy!

Poppyseed Chicken

This is my Nanny's recipe and she made it a lot. It is a GREAT family favorite! SOO GOOD! Poppyseed Chicken:

Serves 6-8

Ingredients:

6 chicken breasts, cooked and cut into pieces

1 cup sour cream

1 1/2 Tablespoons lemon juice

1 can cream of chicken soup

1-2 sleeves Ritz crackers, crushed

1 stick butter

Poppyseed

Directions:

Mix together sour cream, lemon juice, and cream of chicken soup. Add chicken pieces and stir in. Put in 9x13 casserole dish. Melt butter in pan or in microwave. Add cracker crumbs and stir well. Sprinkle cracker crumbs over chicken mixture. Sprinkle as much poppyseed as you want over the top of the dish. Bake at 325 degrees for 30 minutes.

Creamed Corn

Mama taught me how to make this. It is sooo easy!

Ingredients:

2 cans corn

8 ounces cream cheese

1/2 stick butter

salt, pepper to taste

Directions:

Cook corn on stovetop as directed on package. Turn stove temperature on low and let cream cheese and butter slowly melt over corn. Stir well while cooking. Add salt and pepper, then serve! Simple and good!

Perfect for Fall: Homemade Apple Pie

Ya'll are going to love this recipe. I will go ahead and say I got this yummy recipe from Better Homes and Gardens New Cook Book. I had SO much FUN making this pie! Cooking and baking can be fun and definitely experimental. Really!

Apple Pie

1 recipe for double crust pie (recipe below) OR 1 box Pillsbury Pie Crusts

4 large peeled and thinly sliced cooking apples (I used Braeburn)

1 Tablespoon lemon juice

3/4 cup sugar

2 Tablespoons all purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 Tablespoon milk

1 teaspoon sugar

Preheat oven to 375 degrees. Prepare and roll out pastry for double crust pie or roll out pastry from Pillsbury box. Line a 9 inch pie plate with a pastry circle.

Sprinkle apples with lemon juice. In a large bowl, stir together sugar, flour, cinnamon, and nutmeg. Add apple slices. Gently toss until coated.

Transfer apple mixture to the pastry lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired. (Note: I didn't crimp the edge in the picture because of the size of the pan. Usually when I do, it is a pretty presentation. :) )

Here's another option: I cut 4 slits in the pastry then used a toothpick to make a 'P' in the pastry. I did that just for fun. My Mama told me about that a while back! :) See pic below.

If desired, brush top pastry with milk and sprinkle with additional sugar. Cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake 10-15 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack. To serve warm, let pie cool at least 2 hours. Ta-Da! I definitely brushed the top pastry with a little milk and sprinkled with sugar.

And here is a closer picture of the 'P'. Be creative! You can design anything on the top if you choose to!

**Recipe for Pastry for double crust pie**
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8-10 tablesppoons cold water

In a medium bowl stir together flour and salt. Using a pastry blender or fork, cut in shortening until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Divide pastry in half; form halves into balls.
On lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll pastry into a 9 inch pie plate. Ease pastry into pie plate without stretching it. If you do, it shrinks crust.
Transfer desired filling to pastry lined pie plate.
Roll remaining ball into circle just like the other crust. Cut slits in pastry. Place pastry circle on filling; trim if needed. Crimp edge as desired. Bake as directed in recipe.

That is it ya'll! I think baking a homemade apple pie is a dessert of love! I just mean it is so sweet to bake someone a homemade apple pie. And ya'll, I know you make the crust homemade. It's not that hard. If I can do it, YA'LL can do it! Have fun baking!

Meredith

The Lady and Sons Beef Vegetable Soup--Fall Favorite!

Hey Ya'll! This is a recipe I found in this month's Cooking with Paula Deen magazine! I made it tonight for dinner. Let me tell ya'll-this is a definite Fall FAVORITE! It is great! Real comfort food too! It is a lot of ingredients but fairly easy!
The Lady & Sons Beef-Vegetable Soup

Makes 12-15 servings

2 T vegetable oil

1 (2 1/2 to 3 pound) boneless chuck roast, cut into 1 inch cubes

4 quarts water

1 large can diced tomatoes

1 1/2 cups chopped onion

3 T parsley flakes

1 T Italian seasoning

1 T beef bouillon granules

1 T Paula Deen House Seasoning (Look on my sidebar for recipe)

1 T seasoning salt

1 T Worcestershire sauce

1 tsp garlic powder

1 tsp celery salt

1/2 tsp ground black pepper

1 cup thinly sliced carrot

1 cup diced celery

1 cup frozen green beans

1 cup frozen black-eyed peas

1 cup frozen butter beans

1 cup frozen cut okra

1 cup frozen corn kernels

1 cup diced potato

1/2 cup elbow macaroni

In a large Dutch oven, heat oil over medium-high heat. Add roast, in batches if necessary, and cook until beef is browned, about 6 minutes. Return all beef to pot; add water, tomato, onion, parsley, Italian seasoning, bouillon, House Seasoning, Seasoned salt, Worcestershire sauce, garlic powder, celery salt, and pepper. Bring to a boil over medium high heat; cover, reduce heat, and simmer for 1 1/2 to to 2 hours, or until beef is tender. Add carrot, celery, green beans, black-eyed peas, butter beans, okra, corn, potato, and macaroni; bring to a biol over medium high heat. Reduce heat, and simmer uncovered for 45 minutes. Enjoy!

Go Hogs! Razorback Punch

Razorback Punch
2 cups orange juice
2 cups apple juice
2 cups cranberry juice
2 cups white Karo syrup
1 cup lemon juice
1 bottle Perrier sparkling water
1 quart gingerale
Mix in a large pitcher or punch bowl You may add lots of drops of RED food coloring for festivity! :) I garnished each serving of punch with lemon slices.

Recipe Blog Intro: History of Family Cooking

Today, I decided to attempt a recipe blog. I decided to start this blog simply because I absolutely LOVE cooking. I don't have my own recipes, but I do have many recipes that I have had for many years, have been passed down in our family, or I just found it in a magazine. Sometimes when I find a neat idea, I cannot help but run to the store and make something right then! HA! So, I need your help....what I need from ya'll is feedback! I just don't want to be writing to nobody! I already know these recipes! HA! So feel free to follow or comment! I won't update this every day or as regular as my main blog, Meredith's Moments. But I will keep ya'll updated with new ideas! I love all different cooks. Paula Deen, Rachael Ray, Julia Child, The Neely's, Ina Garten, Giada deLaurentiis, and other "famous cooks". I also LOVE my favorite cooks, like my Mama, Daddy, my sister, Kelly; my Nanny, Mamaw, and aunts! Ever since I was little I remember them cooking in the kitchen! Mama makes the best spaghetti ever! Daddy made the best fudge that it would just melt in your mouth, He also fried yummo fish and was famous for the "one flip" steak. :) Kelly's lasagna is a family favorite. Hey, I even remember my brother-in-law boiling hot dogs wayy back in the day, BUT now--lets'just say he and Kelly could cook together on Food Network someday! Nanny made everything...including the best homemade applesauce, and Mamaw makes the most yummo Macaroni and Cheese! This is a funny story. When I was 8 years old, I was with one of my friends, and we wanted to make breakfast for my parents. We had the stove turned on way too high. Wellll.....we kinda had the whole house ......umm....SMOKING! Yes, its true. Anyway, cooking is a life experiment you just learn day by day. I plan on updating tonight with a few recipes! Stay tuned and Happy Memorable Cooking!

Meredith