Saturday, September 14, 2019

Edith's Pepper Jelly Psycho Dip


1 cup Mayonaise
1 cup of pecan pieces, ground
1/4 cup of green onions, chopped
8 oz sharp cheddar cheese, grated
1 jar of Tabasco pepper jelly OR Braswell Pepper Jelly


Mix first 4 ingredients in bowl.  Spread in serving dish - quiche dish, pie plate, etc.  Spread a jar of pepper jelly on top of mixture.  Serve with Fritoes.

Thursday, May 23, 2019

Frozen Strawberry Lemonade Ice Cream Pie

This Strawberry Lemonade Ice Cream Pie is an easy summer dessert the whole family will love! It’s wonderfully fruity, refreshingly tangy, and simple to throw together using just a few ingredients! You can make this even easier by using a store-bought graham cracker crust—see the Note below for that adjustment.

prep time


7 oz unsalted butter
2 ½ cups graham cracker crumbs (9 oz)
1/3 cup granulated sugar
1 quart Breyers strawberry ice cream
8 oz pink lemonade concentrate , defrosted
2 cups whipped topping or freshly whipped cream
Additional whipped cream , to decorate
Fresh strawberries , to decorate

Preheat the oven to 350 F, and spray a 10-inch deep-dish tart pan with nonstick cooking spray.
Place the butter in a large bowl, and microwave for 45-60 seconds, until melted. Add the graham cracker crumbs and sugar to the melted butter, and stir until everything is well-mixed and the crumbs have the texture of wet sand.
Press the crumbs into the bottom and up the sides of the tart shell. Press firmly so the shell is stable. Bake at 350 F for 10 minutes, until the graham crumbs are fragrant and the shell just starts to take on a golden color. Cool completely before filling.
Take the ice cream out of the freezer, and let it sit on the counter for 15-20 minutes, until softened. It should be soft and easy to stir, but not completely melted and liquid.
Combine the softened ice cream, defrosted pink lemonade concentrate, and whipped topping in a large bowl. Stir until everything is well-mixed and no lumps of ice cream remain.
Pour the ice cream mixture into the tart shell, and smooth it into an even layer. Freeze for at least 2 hours, until firm.
Before serving, top the pie with whipped cream rosettes and slices of fresh strawberries. For the best taste and texture, let the pie sit at room temperature for 10-15 minutes before serving—it will be easier to slice through and tastes better when the texture has softened a bit.
Any leftovers can be wrapped well in plastic wrap and kept in the freezer.
Note that this recipe makes one deep-dish 10-inch tart. If you don’t have this sized tart shell or pie pan, or if you want to use store-bought graham cracker pie crusts, you’ll get two shallow 9-inch pies out of it. You can either halve the recipe, or just wrap one pie securely and keep it in the freezer for a later dessert occasion!

Sunday, April 14, 2019

Carol's Hot Fruit Compote


1 jar of maraschino cherries (Drain)
#2 can of apricots
1 medium can pineapple chunks
1 can of pears (quartered)
1 can of peaches (quartered)
1 cup of slivered almonds
3/4 cup of brown sugar
2-3 Tablespoons of corn starch
1 1/4 teaspoons of curry powder
1/4 cup of butter
1/8 teaspoon of salt
1 cup of fruit juice (mostly apricot)


For sauce, combine sugar, corn starch, curry powder, butter, salt, and fruit juice.  Add fruit and top with slivered almonds.  Bake at 325 degrees until it bubbles. 

Poppyseed Chicken Casserole

  • 1 pound cooked chicken, diced (about 2-3 cups)*
  • 1 (8 ounce) container sour cream
  • 1 (10.75 ounce) can cream of chicken soup
  • ½ shredded parmesan cheese
  • 2 teaspoons poppy seeds
  • 1 sleeve Ritz crackers, about 1 cup crushed 
  • ½ cup butter melted
  1. Preheat oven to 350 degrees. In a large bowl, add cooked chicken, sour cream, cream of chicken soup, shredded parmesan cheese, and poppyseeds. Mix until incorporated. Spread along the bottom of a 2 quart casserole or 9x9 inch pan.
  2. Crush ritz cracker and add melted butter and toss to coat in the butter. Sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.
Serves: 6

Saturday, March 2, 2019

Cocktail Hot Dogs

1 lb. bacon cut into 3 sections
3 Ibs. cocktail wieners (Little Smokies)
1 box light brown sugar

Wrap each cocktail wiener with a section of bacon and secure with a toothpick. Place wrapped  wieners in a plastic container. Sprinkle brown sugar over wrapped wieners and seal container. Refrigerate overnight, shaking the container several times during this time to ensure an even coating of the brown sugar. Preheat oven to 375. Spread wrapped and sugared wieners on baking sheet and bake for 20 minutes.

Deniese Swindoll
Bettye Wooten

Sticky, but oh so good. Great for parties.

Emma McMaster - from County Office lunch 02/28/19

Garlic Cheese Roll Substitute

From the Kitchen of Deep South Dish
1-1/2 pounds sharp cheddar cheese, grated
1/2 pound of Velveeta
3 ounces cream cheese, softened to room temperature
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon garlic powder, or to taste
Drop of Liquid Smoke, or to taste

Warm ingredients over a double boiler or low heat, until cheeses have melted and ingredients are well
combined. Put into storage container to cool and set. Portion as needed. The cheese rolls were 6 ounces I believe - this recipe would be four of those rolls.

Emma McMaster - from County Office lunch 02/28/19

Goes with Garlic Roll

Cheese Grits

1 cup grits
3 1/2 to 4 cups water
1 teaspoon salt
1 cheese garlic roll
1 cup grated cheese
2 eggs
1/2 cup butter

Bring water to boil, add salt and grits. Cook til soupy. Remove from heat, add butter & cheese roll. Beat 2 eggs in 1 cup measurer. Add enough milk to eggs to make 1 cup. add to grits. bake 325 degrees 1 hr.

Emma McMaster - from County Office lunch 02/28/19

Goes with Garlic Cheese Roll Substitute