Corn Casserole

Ingredients

• 1 pound bacon
• 1/2 cup butter
• 1/2 medium onion, chopped
• 1/2 cup chopped celery
• 1 red pepper, chopped
• 1 green pepper, chopped

• 5 tablespoons all-purpose flour
• 2 cups sour cream
• 2 pounds fresh corn (or frozen corn, thawed)
• Salt and pepper
• 1 tablespoon chopped parsley

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Instructions

1.     Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.

2.     Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.

3.     Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.

Trick-or-Treat Brownie Cupcakes

1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
1/2 cup vegetable oil
2 tablespoons water
2 eggs 1 cup white vanilla baking chips (6 oz)
1 3/4 cups powdered sugar
6 tablespoons butter or margarine, softened
3 tablespoons milk 6 to 8 drops red food color 6 to 8 drops yellow food color
24 miniature candy bars

Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13 to 18 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.

In microwavable bowl, microwave vanilla chips uncovered on Medium (50%) 30 to 45 seconds, stirring every 15 seconds, until melted. Cool slightly.

In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted vanilla chips. Spoon frosting over cooled cupcakes; top each with candy bar.

Kitchen Tips
Sprinkle these treats with Halloween confetti or orange and red colored sugar.
Substitute semisweet or milk chocolate chips for the white vanilla baking chips, if desired.
For extra-vibrant frosting, use paste food colors
　
Nutrition Information:Nutrition Information:
1 Serving (1 Cupcake)
Calories 270
(Calories from Fat 110),
Total Fat 12g
(Saturated Fat 5g, Trans Fat 0g),
Cholesterol 25mg;
Sodium 130mg;
Total Carbohydrate 38g
(Dietary Fiber 1g, Sugars 30g),
Protein 2g;
Percent Daily Value*:
Vitamin A 2%;
Vitamin C 0%;
Calcium 2%;
Iron 4%;
Exchanges:
1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;
Carbohydrate Choices: 2 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

Stewed Collard Greens

Ingredients:
8 strips bacon (about 8 ounces), cut into 1/2-inch pieces ( you can subsitute a smoked turkey leg chopped up and it is less fat)
1 medium Vidalia onion, halved and thinly sliced
1 stick butter ( 1/4 cup of olive oil less fat)
 2 cups water
2 pounds collards, rinsed and drained, stems removed, leaves cut into 1/2-inch strips 
Salt
Hot sauce
I add a litte vinegar and sugar to taste
DirectionsCook the bacon in a large saucepan over medium-high heat until crisp, about 5 minutes. Add the onion and butter and cook until the onion is tender, about 5 minutes more. Add the water and simmer for 10 minutes. Add the collards and cook until very soft, about 20 minutes. Season with salt and hot sauce, to taste. Transfer the greens to a serving bowl and serve.

Real Creamed Corn Pudding

10 to 12 large ears of corn, shucked
4 tablespoons (1/2 stick) butter, divided
2 cups chopped onions
1 cup chopped celery
2 1/2 teaspoons coarse kosher salt, divided
4 large eggs, separated
1/2 cup crème fraîche or sour cream
1/8 teaspoon freshly ground black pepper




PreparationUsing large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

Peach Pickles

Here is a traditional southern recipe, I make for thanksgiving and christmas, What a delight!

Ingredients:

1 cup white vinegar
2 cup sugar
14 very small peaches, peeled, each stuck with 2 to 4 cloves
cinnamon sticks, optional
1 tablespoon allspice in a mesh boiling bag, optional

DirectionsBring the vinegar and sugar to a boil. Add the peaches and cook until tender. Cinnamon sticks may be boiled with the peaches and added to the jars. Allspice in a mesh boiling bag may be boiled with the peaches, but do not put into the jar. Place the peaches into sterilized quart jars and cover with syrup. Seal according to the canning instructions that come with the jars. Serve cold.

Chocolate Chess Pie

Ingredients
Pastry for a Single-Crust Pie
2 cups sugar
1/4 cup unsweetened cocoa powder
1 tablespoon cornmeal teaspoon salt 
1 tablespoon all-purpose flour
1/2 teaspoon salt
4 eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted teaspoon vanilla
1 teaspoon vanilla
1 cup chopped pecans
Whipped cream (optional)
Directions
Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside

For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream.

Makes: 8 to 10 servings

Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened (use 3 to 4 tablespoons cold water total). Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired

Make-Ahead Tip: Cover and chill cooled pie for up to 24 hours

Momma's Thanksgiving dressing

1 pan of cornbread (prepared)
1 roll of sage sausage (browned and cooked)
1 cup of chopped green onions
1/2 cup of  celery
1 can of sliced mushrooms
1 tb of poultry seasoning
1 tsp of salt
1/2 tsp of pepper
1 cup of ( crumbled biscuits)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 small can of chicken broth

 I saute the celery in butter about 2 Tbs. then I mix everything together and place in a baking pan. I bake at 400 for about 30 to 40 minutes until lightly browned. I have made this most of my life as a cook and man is it gooood it will make your tongue slap your brains out!