Spinach Quiche

Crustless Spinach, Onion & Feta Quiche Ingredients 1 tbsp olive oil 1 small onion, diced 2 cups fresh spinach (or 1 cup frozen, thawed and drained) 4 large eggs 1 cup milk ½ cup crumbled feta cheese Salt and pepper to taste Preparation Preheat oven to 375°F (190°C). Sauté onion in olive oil until soft. Add spinach and cook until wilted (if using fresh). In a bowl, whisk eggs, milk, salt, and pepper. Stir in spinach mixture and feta. Pour into a greased 9-inch pie dish. Bake for 30–35 minutes, or until set and lightly golden. Let cool slightly before slicing and serving.

15 Layer Chocolate Cake

 15 layer chocolate cake ( the kind you cook the frosting on the stove top first)

Old fashioned 15 layer chocolate cake

1 cup shortening

1 stick butter, room temperature

4 eggs

4 cups plain flour

2 tbsp baking powder

1 tsp baking soda

2 1/2 cup sweet milk aka whole milk

1 tbsp vanilla flavoring

1 tbsp butter flavoring

2 1/2 cups sugar

Icing

5 cup sugar

3/4 cup cocoa

1 cup butter

1- 1/2 cans evaporated milk

Instructions

Sift flour and baking powder and baking soda...set aside.

Cream shortening, butter and sugar until fluffy.

Add 1 egg at a time, beat well.

Add flour mixture alternate with milk. Beat until well blended.

Stir in vanilla and butter flavoring.

You may use any 8 inch pan.

Use shortening to grease pans and sprinkle with flour. I use Baker's Joy.

Be sure to wash pans after each layers to prevent a build up in pans.

Spread 1/2 cup of batter in pans and bake at 375 in a preheated oven until lightly brown, about 8 to 10 minutes. Each oven varies, so watch your baking time so you will know exactly how long. My oven temp doesn’t get as hot as some.

You can eput layers on wire rack or clean towels until cool. I just start building my cake as I get them out.

FROSTING

l do my frosting first so it can cool down.

Melt butter in a 4 quart sausepan.

Mix cocoa and sugar and evaporated milk.

Bring to a rolling boil. Reduce heat and cook 5 mins. STIRRING CONSTANTLY while cooking. Remove from heat and cool. Spread generously between layers on top and sides of cake.

Red Beans and Rice

Copycat Popeye's Red Beans and Rice 

 Ingredients: 

 2 cups uncooked white long-grain rice 

 1 tbsp butter 

 4 strips bacon

 Two 15-oz cans red beans 

 ¼ cup water 

 ½ tsp garlic salt 

 ½ tsp onion powder 

 1 tsp Creole seasoning 

 ¼ tsp liquid smoke 

 Directions: 

 Step 1: Boil 4 cups water in a large saucepan, add rice and butter, simmer covered 15–20 minutes until cooked. 

 Step 2: Cook chopped bacon in a large skillet over medium heat until crisp, optionally remove bacon bits but keep grease. 

 Step 3: Add both cans of red beans, mash some beans with a potato masher while leaving others whole.  

Step 4: Stir in water, garlic salt, onion powder, Creole seasoning, and liquid smoke, simmer 15 minutes until beans soften, stirring to prevent sticking.

 Step 5: Serve beans in a bowl with a scoop of rice on top. 

 Details: Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 4

Homemade Salad Dressings

 Ranch Dressing

• ½ cup buttermilk

• ½ cup sour cream

• ½ cup mayonnaise

• 2 tsp dill

• 1 tsp parsley

• 1 tsp chives

• 1 tsp lemon juice

• ½ tsp garlic powder

• ½ tsp onion powder

Catalina Dressing

• ½ cup red wine vinegar

• ⅓ cup ketchup

• ¼ cup honey

• 1 tsp Worcestershire sauce

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ cup canola oil

Balsamic Dressing

• 3 Tbsp balsamic vinegar

• 3 Tbsp extra-virgin olive oil

• ⅓ cup Greek yogurt

• 1 tsp Dijon mustard

• 1 Tbsp honey

• ¼ tsp garlic powder

• ½ tsp salt

• ¼ tsp ground black pepper

Olive Garden Salad Dressing (Copycat)

• 1 Italian-dressing mix packet

• ½ tsp Italian seasoning

• ¾ cup extra-virgin olive oil

• ¼ cup distilled vinegar

• ¼ cup water

• 2 Tbsp mayonnaise

Cucumber Salad

Southern Tea Cakes

 These little cookies are soft and delicious. Every southern cook made these back in the day when I young in the early 1960s

Jalapeño Peanut Brittle

 Ingredients:

 - 2–3 jalapeño peppers, deseeded and finely diced 

 - 2 cups granulated white sugar 

 - ½ cup water 

 - 1 cup light corn syrup 

 - 2 cups salted peanuts 

 - 2 tablespoons unsalted butter 

 - 2 teaspoons baking soda 

 - 1 teaspoon vanilla extract 

 

 Instructions:

 

 1. Line a 9x13 baking dish with parchment paper. Finely dice the jalapeños after removing stems and seeds, then set aside. 

 2. Measure all your ingredients before starting — brittle moves fast once it gets going! 

 3. In a medium saucepan, combine the sugar, water, and corn syrup over medium heat. Stir occasionally until it starts to boil. 

 4. Attach a candy thermometer to the side of the pan — don’t let it touch the bottom. 

 5. Continue boiling and stirring until the temperature reaches 250°F. 

 6. Add in the peanuts and jalapeños. Keep stirring constantly as it heats to 300°F — that’s the hard crack stage. 

 7. Remove from heat and quickly stir in the butter, baking soda, and vanilla. It’ll foam up — that’s your magic moment. 

 8. Immediately pour the mixture onto your prepared baking dish and spread it out fast with a wooden spoon. 

 9. Let it cool at room temperature for at least one hour, then break it into shards of spicy-sweet goodness.