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Showing posts from October, 2012

Pumpkin Spice Pound Cake

One of my very favorite desserts to make is my Nana's pound cake. The recipe is one of those passed down in the handwriting of my beloved grandmother on a yellowing page of her cook book. This book is one of the most treasured possessions I own; although she has been gone for many years now, every time I make her pound cake, I feel her in the kitchen next to me. Nothing is more quintessential MSC than a recipe such as this; however, to be truly MSC, there has to be a twist. In celebration of the autumn season here in the South, the recipe calls for pumpkin and spice. The following recipe, although reluctant to give, is my grandmother's deliciously light and moist pound cake with a fall twist. I hope it brings as much joy to your family as it brings to me every time I make it. I love you Nana Handy!

1 Cup Vegetable Shortening 3 Cups Sugar 1 Stick Softened Butter 5 Eggs 1 15oz Can Pure Pumpkin (Not Pumpkin Pie Filling) 2 teaspoon Vanilla Extract 3 Cups All-Purpose Flour 1 teaspo…

Easy Buttered Potatoes

This recipe is so simple that it should be in every cook's back pocket and to be honest, I am almost ashamed to share because it is so simplistic. When you are in need of a quick yet elegant side dish, this should be a go to recipe, plus, I bet you already have all of the ingredients on hand! You can also mix up the seasonings to any blend you want. The technique is the only constant in the recipe. You could literally do a different variation every night of the week.
Note: This recipe makes 4 servings.

6 Medium Red Skin Potatoes
3 Tablespoons Butter or Margarine
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Mrs. Dash Table Blend Seasoning
2 Tablespoons Freshly Chopped Parsley
1 Large Pot of Cold Water

1. Thoroughly was the potatoes. Cut each potato into 8 chunks. (I cut in half, then half again, and then half again....if that makes sense!)
2. Place the cut potatoes into a large pot of cold water. Place the pot onto the stove and heat on medium-high heat wi…

Garlic Lemon Roasted Chicken

There is nothing more traditional than having roasted chicken on a Sunday afternoon. The key to a good chicken is moist meat and crisp skin; today's recipe delivers on both! By stuffing the cavity with aromatics, the meat becomes infused with flavor and retains its natural moisture; rubbing the skin with butter allows for browning and crisping. Which when did butter ever hurt anything, really?

3-4 Pound Whole Roasting Chicken
1/2 Large Lemon, cut into quarters
1 Small Yellow Onion, peeled and quartered
3 Whole Garlic Cloves, peeled
2 Tablespoons Softened Butter or Margarine
1 teaspoon Salt
1/2 teaspoon Freshly Cracked Black Pepper
1/2 teaspoon Poultry Seasoning
Aluminum Foil
Roasting Pan
Chopped Parsley (garnish)

1. Preheat oven to 350 degrees (F).
2. Remove the internal organs and neck from the cavity of the chicken. Thoroughly rinse with cold water and then pat dry with paper towels.
3. Place the chicken breast side up in a large roasting pan atop a rack. The rack …

Chopped Salad with Homemade Heavenly Dressing

So there is a local pizza house that I love to frequent, but not for the reason you may think; yes, their pizza is wonderful, but more than anything, I love to get their salad with house dressing. What makes the dressing so wonderful, you ask? Well, it is the perfect blend of tang, garlic, and creaminess to satisfy my taste. I am even guilty of using the dressing to dip my pizza into! Yes; sinful. However, delicious! I have searched high and low for the dressing, but the restaurant does not sell it and nothing from the store tastes exactly right. So I decided to do what any modern cook would do....I researched tons of recipes and then devised my own.  I hope you enjoy my "Heavenly Dressing."

1 Egg Yolk
1/3 Cup Distilled White Vinegar
2 Tablespoons water
1 Rounded Tablespoon Dijon Mustard
1 teaspoon Worcestershire Sauce
1 Tablespoon Dried Onion Flakes
1 Rounded Tablespoon Granulated Garlic
1 teaspoon Dried Oregano
1 teaspoon Salt
1/4 teaspoon Freshly Cracked Bla…

Spicy Shredded Beef Wraps

If you have ever read my bio on the page, you know that I love to incorporate different flavors from various cuisines into my everyday cooking. Tonight I looked to Mexican flavors to provide a PUNCH of flavor and intensity to an ordinary cut of meat. What resulted was a tender, flavorful, and, yes, spicy shredded beef perfectly balanced by the creamy toppings. I will say that this can also be used for non-wrap meals; my husband does not like Mexican food so he used his for a spicy beef sandwich. This meal takes at least 3 hours to make; if you have longer, just let it go on low even longer and it will become even more tender. This is spicy but in a good way, however, young children might find it too hot for their pallets.

Ingredients:                                                     Preheat Oven Temperature: 275 degrees (2 hours)     2 Pounds Black Angus Bottom Round Roast                                    350 degrees (45 mins-1 hour)
2 Small Yellow Onions, Peeled and Quartered

Classic Meatloaf

Tonight is one of those nights where I come in completely exhausted and struggling to figure out something to make for dinner. Of course I could do the fastfood or pre-made meals, but I really prefer something wholesome. While watching television, I saw meatloaf and thought, "Duh! That would be good." So meatloaf it was! Now, this meal is very simple, but very delicious. Unlike the dry blocks of charred meat some people are used to, this is a moist and healthy alternative.

Ingredients:                                                        Oven Temperature: 350 degrees
1 to 1.25 pounds Ground Sirloin
1/2 medium Yellow Onion, finely minced
1/2 14.5 oz can diced tomatoes with juice, no salt added
1 1/2 cups finally chopped White Button Mushrooms
1 Egg
3/4 to 1 teaspoon Salt, depending on your preference
1/2 teaspoon Freshly Cracked Pepper
1 to 1 1/2 cup Bread Crumbs
1/4 cup Ketchup

1. Preheat oven.
2. Combine all ingredients except for the bread crumbs and ketchup in a large b…