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Showing posts from August, 2013

Chipotle Beans

I have a confession to make. you promise not to tell anyone? Ok then. (Sigh) Here it goes. I developed this recipe as a trick to get my husband to eat chili beans. Oh....good....finally I said it. Whew!! Well, wait, maybe I should explain. Last week I was driving home after a really long day in the school counseling office and all I could think about was a big bowl of warm, spicy chili beans and cornbread for supper. There was one problem, though, my husband says he doesn't like chili beans. Now, I also feel I should quantify this statement. He eats chili beans for football games, on nachos, and, occasionally, as a meal. However, if you ask him if he wants some made for dinner, he will give a confused glance your way and say no. Ok. So how was this recipe a trick? Well, although he contests that he does not like chili beans, he does love baked beans. This recipe morphed into a combination of the two. They are spicy from the chipotles, which he also likes, yet swee

Banana Split Cake

So I am beginning to notice a recent trend with my recipes. On the weekends, specifically Sunday, I tend to post some delicious dessert recipe. I am not sure if this is an intentional attempt to soften the blow of the approaching Monday or if it is a happy coincidence, either way, I am fine with the results. This recipe arose from a coffee cake meets banana split idea. The topping is slightly crisp with a surprise gooey middle waiting to be discovered. If you really want to make this like a banana split, while hot, top with a nice scoop of ice cream and drizzle with caramel and chocolate sauce. YUM!!! Happy Sunday! FOR THE  STREUSEL 2/3 Cups Packed Light Brown Sugar 2/3 Cups Chopped Walnuts 2/3 Cups Chocolate Chips 1 Tablespoon Cinnamon FOR THE CAKE 1 Stick Softened Butter 3/4 Cup Sugar 1 Egg 3 Ripe Bananas, Peeled 3 Tablespoons 2% Milk 1 1/2 Cups All Purpose Flour 3/4 teaspoon Baking Soda 3/4 teaspoon Baking Powder 1/4 teaspoon Salt 2 Tablespoons

Chipotle Meatloaf

Meatloaf is a staple in the Southern cuisine. Classic meatloaf recipes include basic ingredients and are heavy on ketchup. While I do enjoy a classic meatloaf occasionally, I prefer diced tomatoes and less ketchup in my recipes. Be warned, this meatloaf is not for those that do not enjoy a little "kick in their mouth." If you are worried about the heat level, reduce the amount of chipotles by half. No matter what heat level you enjoy, this recipe is tender, moist, and flavorful. 1 Pound Ground Beef 1/4 Cup Minced Onion 3.5 Ounces (weight) Chipotles in Adobo, Chopped 1/2 Cup Diced Tomatoes 1 Egg 1 1/3 Cup Saltine Cracker Crumbs 5 Strips Uncooked Bacon, Halved 1. In a large bowl, combine all ingredients, minus the bacon. Use your hands to fold all of the ingredients together, making sure to evenly distributer but not over work. Place the mixture into a 9x5 loaf pan, pressing slightly to make an even layer. 2. Use the bacon strips to cover the top of the

Chocolate Pound Cake

I love pound cake and I love to make variations of my grandmother's moist, tender, delicious recipe. I make the classic vanilla, spiced pumpkin , fresh strawberry , and even a cinnamon swirl. While every variation turns out amazing, thanks in part to the genius of the original recipe, this particular day beckoned for a rich chocolate version. This recipe was used to make a wonderful bundt cake for a birthday celebration at work. The texture is moist, never dry, with a rich, almost chocolate bar taste. True decadence would be to top it with a thick ganache and enjoy with a hot cup of coffee. 1 Cup Vegetable Shortening 1 Stick Butter, Softened 3 Cups Sugar 5 Eggs 2 2/3 Cups All Purpose Flour 1 teaspoon Baking Powder 1/4 teaspoon Salt 2/3 Cups Cocoa Powder 1 Cups 2% Milk 2 teaspoons Vanilla Yield: 1 Large Bundt or Loaves Preheat Oven Temperature: 325 degrees Bake Time: 1 hour 1. In a large bowl, cream shortening, butter, and sugar until light and f

Slow Cooker Southern Style Ribs

Now that I am back to my day job, a high school counselor, easy meals are back on the calendar. Just like any busy working person, sometimes a hearty, homemade dinner just seems overwhelming after a long day on the job. However, this meal is quick, no-fuss, and delicious but tastes like it has been slow cooking for hours, because it has! Barbecue and ribs are a Southern staple. There are several recipes on this very site for various flavors and cooking methods. This recipe is a simple, "leave it and forget it" slow cooker recipe that utilizes the less expensive Southern Style Ribs, a meatier version of the popular pork rib. With this recipe, you may use your favorite barbecue sauce. I used a "Thick and Spicy" version of a national brand. Just be warned, I would consider doubling the recipe for your family. Yes. They are that good! 3 Pounds Southern Style Pork Ribs 1/4 teaspoon Black Pepper 1/4 teaspoon Salt 1/4 teaspoon Garlic Powder 1/4 teaspoon On