My Ky Recipe Box

Welcome to my Recipe Box. 

Sharing Recipes With You  
...because that is what friends do!

These are recipes that have been around for a long time. They have been passed from mother to daughter to granddaughter. In the case of borrowed recipes, I have asked permission to post them.  I will document the source if I know it. Sometimes a recipe has circled around so many times that it is hard to know who originated it, and who to credit. Please know that it is not my intention to "pinch" anyone's recipe. :-)   Enjoy reading, cooking, and eating. 

I add recipes from time to time so be sure to check back.

If you would like to share my recipes on your blog, facebook, google+, or other social media, please give the link back to my blog. thank you. 


Quick links to recipes on the blog

Quick Jam Cake

Weekend Recipe, Rustic Smashed Potatoes

A Weekend Pasta Recipe

Sharing My Shortcut Lasagna

Cherry Dump Cake / Cobbler

Layered summer salad

Chess Bars

Pasta & Veggie Salad


Campfire Potatoes

Vegetable Soup

My Pasta Veggie Salad

Bourbon Balls

My Portobello Pasta

My Sweet Potato Casserole

Fresh Cucumber & Onion Salad

This recipe makes one average size bowl. If you need more, just double the recipe.


Six or seven small cucumbers, peeled and sliced very thin.

One Vidalia onion, sliced very thin. (You want a mild onion!)

One container of cherry tomatoes, sliced in half, (or a couple of tomatoes sliced into wedges.)

One cup of apple cider vinegar.

One cup of sugar

One cup of water


1. Mix vinegar, sugar, and water in a container. Let sugar/vinegar/water dissolve while slicing the cucumbers, onion, and tomatoes.

2. Place veggies in a Tupperware type bowl with a snap-on lid.

3. Pour the vinegar/sugar/water mix over veggies. Stir. 

4. Put lid on salad bowl and let veggies marinate for at least one hour in the refrigerator. I like to let this salad marinate in the refrigerator all day or overnight before eating.

5. Keep refrigerated until you are ready to serve it. 


My Pasta & Veggie Salad

16 ounces of dry penne pasta.
2 red bell peppers, diced.
4 cups frozen peas, thawed under cold water.
1/2 a Vidalia onion, diced
3 cups shredded mild cheddar cheese.
1 1/2 cups Miracle Whip

Cook pasta according to package directions. When al dente, drain and run under cold water to stop the cooking. 

While pasta is cooking dice red bell peppers, and onion. Set aside. Measure Miracle whip and cheese. set aside. 

Thaw frozen peas under running water, then drain.

When the pasta has cooled...put it in a large mixing bowl. Then:
Add diced veggies.
Add thawed peas.
Add shredded cheese.
Add Miracle Whip. (Watch to see if you need to add extra, for moisture.)
Stir and fold all ingredients until evenly distributed. 

Place plastic wrap over the bowl of pasta and place in the refrigerator for a couple of hours. This lets the flavors meld before serving. 

When ready to serve...put the salad in a pretty bowl...and enjoy. Bon Appétit!

On to my bourbon balls...
In support of one of  Kentucky's products, bourbon, I usually try to make chocolate dipped bourbon balls around Christmas time. The recipe is fairly easy…and I always use Makers Mark bourbon.  The center of each ball is a creamy mix of pure butter and powdered sugar, AND a very good bourbon. Don’t think that any old bourbon will do just because you are making candy…use the best, (i.e. Makers Mark in my house.)  Freeze the balls at this point. Then dip into semisweet chocolate. I use a small bit of parafin melted in semi-sweet chocolate chips. Dip quickly, but be sure to coat the balls well. Sometimes I will double dip. Place the balls on waxed paper or parchment. To store, put in a sealed container and separate layers with waxed paper. Some people will sink a bourbon soaked pecan into the top of the ball just after it is dipped. Other people like to put that pecan in the middle of the creamy center. The choice is yours. Just enjoy
Bourbon Balls


  • 1 (16-ounce) package powdered sugar
  • 1/3 cup Makers Mark bourbon
  • 1/4 cup butter, softened to room temperature
  • 50 pecan halves (about 1 1/4 cups) soak these in extra bourbon the night before you make the balls, for extra oomph! Or you may omit the pecans alltogether.
  • 2 cups (12 ounces) semisweet chocolate morsels
  • 1 tablespoon shortening 
  1. Stir together first 3 ingredients until blended. Cover and chill 8 hours.
  2. Shape mixture into 1-inch balls, like large marbles. Gently press a pecan half into each ball. Chill 8 hours or overnight. The colder they are the easier they are to dip into the hot melted chocolate.
  3. Melt chocolate and shortening in a double boiler over medium heat. Remove from heat. Dip bourbon balls into the chocolate, and place on wax paper. 
  4. Sometimes I double dip them. :-)
  5. Chill in freezer 1 hour or until hardened.
As with any recipe you can tweak it to be just your own special version. Mine is based on a Southern Living one.
Bourbon balls make great gifts! Kentuckians usually will serve them at Christmas and Derby, and any other time we think appropriate! Enjoy.

Interested in a road trip...check out the map of the Bourbon Trail. You could stop at one or two if you don't want to do the whole tour.
Vegetable/beef soup 2

     (veggie soup recipe number 1 is below. just scroll down.)

I started with leftover roast beef and potatoes from the previous evening's dinner. If you do not eat meat...just leave it out, and still have a great soup. I had to make a slightly different recipe since I was out of one ingredient (tomato soup) and I did not want to drive to the grocery store. I have done last minute recipe substitutions before...and sometimes they work and sometimes they do not. 

This time I think my soup was better than ever! I switched two ingredients...and wow, such flavor. Look it over and see what you think. There is one ingredient that you have probably never used in vegetable soup before...Bushes Baked Brown Sugar Beans. Yep. That may just be the magic ingredient.

Take what is left from a roast beef dinner.  If you have nothing left then I suggest that you just cook your roast beef and several potatoes in a crock pot overnight so that it will be ready for the soup the next day. I just season my roast beef with a couple of shakes of Worchestershire sauce after I put it in the crockpot. 

This is how I make my veggie soup this week.
You all know that I am not a precision cook! …so there are not specific amounts listed for the ingredients. When I  make vegetable soup I use what I have in the house.

  1. diced roast beef from being slow cooked in crockpot,
  2. several precooked potatoes (from when the roast was cooked in the crockpot,) 
  3. medium sized can of Bushes Brown Sugar Baked Beans,
  4. Worcestershire sauce, 
  5. small bags of frozen veggies…your choice. (I used baby lima beans, peas, and corn.)
  6. about 1/4 cup tomato ketchup.
  7. 2 larger boxes beef broth.(substitute vegetable stock/broth if you do not want any meat products)

1. Cut cooked roast beef pieces into small bite size pieces. Place into your soup pot. Sprinkle with Worcestershire sauce.
    2. Cut potatoes into small bit sized pieces. Place into your soup pot.  Sprinkle with Worcestershire sauce. You want the sauce to soak into the potatoes some.
3. Pour one large box of beef broth into the soup pot. Add remaining later as you add vegetables.
4. Pour a medium sized can of Bushes baked beans into the soup pot. Stir.
5. Add small bags of frozen peas, frozen lima beans, and frozen corn.
6. Add ¼ cup of Worcestershire sauce to the soup pot. Stir.
7.  Add two or three good squirts of ketchup…stir all.
    8. Heat soup slowly and bring to a boil. After the soup comes to a boil, lower to a simmer for about 15 minutes.
    9. Bon Appetit! Add some crusty French bread and a salad...and you will have a nice meal.
    Depending on how many veggies, and the amount of each veggie, you will need to add more liquid. Sometimes I add a cup of water. Sometimes I add another cup or two of broth. You will have to use your own judgment on this. Taste as you create.

This recipe can have various amounts of everything depending on your choice and amount of veggies. The more vegetables that you add, the more broth you will need, etc.  The main thing is to make sure that your broth suits your taste. I do not add any extra salt, because we try to limit our intake. I think that there is enough sodium in the Worcestershire sauce, ketchup, and can of baked beans.  Feel free to add any vegetable that you like and that will stand up to being in a soup pot. This soup is good to have around for a day or so...if it lasts that long. :-)  The flavors just get better. Hubby and I both agreed that this batch of soup was extra good!

If you are a vegetarian I believe that this could be made without the beef...and still be great. You will want to switch to vegetable broth also.

Feel free to share…but please give credit to MyKentuckyLiving as the source.
©MyKentuckyLiving 2014

1 cup butter, softened not melted.
2 cups sugar
2 eggs
2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice)
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
1/3 cup sugar
1 teaspoons cinnamon
  • Cream together 1 cup of  butter, 2 cups of sugar, and 2 eggs.  
  • Add milk, flour, and baking soda.
  • Spray loaf pans with Wilton Bake Easy Spray, for easy removal of loaves. 
  • Divide batter into three equal amounts and place into the three greased baking loaf pans.  
  • In a separate bowl mix the 1/3 cup sugar and 1 teaspoon cinnamon. 
  • Sprinkle the cinnamon mixture on top of the batter in each pan. 
  • Swirl with a knife.  
  • Bake at 350 degrees for 40-50 min or until toothpick comes out clean.  
(The first time you bake this bread take a look at it about 30 minutes into the baking process. Test with toothpick and gauge the remaining cooking time. Ovens are different, pans are different, etc.) 
Cool in pan for 20 minutes before removing.
Optional, I drizzled a powdered sugar glaze onto the bread for a little extra sweetness. 

My Bisquick Banana Bread

I have had this recipe for years, and it is online now at But like most recipes, I tweak them some. This is a great bread to make and give away, or to have for visitors at your home, or for yourself. It is good with your morning coffee or tea...or for coffee or tea time later in the day. It also freezes well, for about a month. I am going to share the original recipe, and share with you how I (and you) can "change it up."

Bisquick Banana Bread

preheat oven to 350 degrees

  • 2 1/3 Cups of Bisquick
  • 1 Cup of sugar
  • 1/3 Cup of Veg or Canola oil.
  • 3 eggs
  • 3 large very ripe bananas, mashed
  • 1 tsp. vanilla
  • optional,3/4 Cup of chopped nuts. I use pecans.

1. Mix together Bisquick, sugar, oil, & eggs. Beat well with mixer

2. Stir in mashed bananas.

3. Stir in vanilla and nuts.

4. Grease and flour your baking pan or pyrex. (I use 2 glass pyrex loaf pans or a Bundt cake pan.) 

5. Pour the batter into pyrex, pans, or bundt.
6. Bake 350 degrees for 40-60 minutes depending on the pan: glass, dark nonstick, size, mini loaf pans, muffin pan, etc. All of these affect baking time.Test for done-ness by inserting a toothpick or thin knife into the center of the bread to see if it comes out clean. Clean means that the batter has cooked and that the pan is ready to come out of the oven. Do not over bake...Or you will get dried out bread.

Note: This recipe makes a lot of batter. I find that it is best to divide the batter into two loaf pans, or several small loaf pans, or muffin/cupcake pans. This requires you to monitor the baking time at all times until you have figured out what is best for your pan choice and your oven.  (If you put all of this batter into one loaf pan you can have a situation where the bread is too done on the outside in order to get the inside done.)  

My changes/ideas
1. I often use half white sugar and half light brown sugar. I think it might make the bread moister.
2. Can use a powdered sugar glaze of your choice.
3. I like a caramel icing on top of the bread too. 
4. I discovered sugar cookie icing in a squeeze worked great on the top of my banana bread.
5. I always add a teaspoon or two of cinnamon.
6. You can also add a band of parchment paper to assist with removing the bread loaf from the container. Still grease and flour pan.
7. I use Wilton’s Bake Easy spray….the best non stick for baked goods that I have ever used.
I have had this recipe for years, and it is online now at But like most recipes, I tweak them some. This is a great bread to make and give away, or to have for visitors at your home, or for yourself. It is good with your morning coffee or tea...or for coffee or tea time later in the day. It also freezes well, for about a month. I am going to share the original recipe, and share with you how I (and you) can "change it up." 


My Sweet Potato Casserole

I am not sure if this is a "southern" recipe or not, but some version of sweet potato casserole has been on our Thanksgiving table since I married my hubby. His mother was a wonderful southern cook...and she made sweet potatoes with the little marshmallows on top. Well after she passed I started working on my own version of sweet potato casserole.

I want to share my recipe that I have been making for years at Thanksgiving and Christmas. Lots of people eat my sweet potato casserole as their dessert, as it has a sweet praline topping. Like a lot of my cooking, my recipes are sort of "loosey goosey." That means that you can add or decrease ingredients without affecting the dish too much. Forewarning...this is not entirely healthy even though sweet potatoes are the main ingredient. On the other hand, I will stick my neck out here and say that it is healthier than a candy bar or cupcake since it has a vegetable base. The recipe is very please do not be put off my my long recipe. I include every little thing you need to know.

Sheila's Sweet Potato Casserole
This recipe is mostly technique, and you can adjust the amounts depending on how much you want to make.  I separated my recipe between two smaller pyrex type take to to different places. This makes a huge sweetpotato if you want much less just cut down on the sweet potatoes and other ingredients.
8-9 large sweet potatoes or yams
1 and 1/2 sticks of butter
1 cup of light brown sugar
1 teaspoon of cinnamon
1 large bag of chopped or whole pecans. (I have used both, so your choice.)
 abt 2 tablespoons of canola oil for rubbing potato skins prior to baking
Start with 8-9 large sweet potatoes. Scrub clean then pat dry.
Line a large baking pan or roaster with parchment paper. (This is just to help with the cleanup.) Place the dry potatoes in the lined pan. Oil them by rubbing canola oil on the skins. Put the pan of potatoes into a 400 degree oven. I baked mine for an hour, but the time depends on how fat the potatoes are. Test by inserting a sharp knife into the center of the potatoes. No resistance...they are done. Otherwise bake for another 15 minutes.
After taking out of the oven wait a few minutes until you can touch the potatoes. Slit them down the middle and scoop out all of the potatoes and put in a large bowl. 
To the potatoes...Add 1/4 cup of brown sugar, 1/2 a stick of real butter (cut into several pats,) and  a teaspoon of cinnamon. Stir all.
Spray a large casserole dish with pam. (I used two smaller ones.)
Add the potatoes. Smooth. Leave enough room to add the topping.
Onto the top of the potatoes:
Add 2 cups (or more) of pecans. Spread and pat down.
Sprinkle about 1 cup more or less of  light brown sugar. Spread and pat down.
Take a stick of butter and cut into pieces and place over the top of the brown sugar and pecans. 
Put in oven and bake at 400 degrees for abt 30 minutes...being watchful so that you do not burn the topping. ( may need to poke and stir the topping a little bit if the brown sugar needs to be stirred into the melting butter.) Yes, you may have to help this praline topping just a little bit. Just do not burn it. The first time or two that you make this recipe stay close to monitor the topping. It will bubble up and make a candy like top layer.


Six minute caramels   

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk

*Combine all ingredients.
*Cook 6 minutes, stirring every two minutes.
* Stir and pour into lightly greased dish. 

  (8x8 for thick caramels, 2 batches fit 9x13)
* Let cool.
* Cut ( I cut into strips with knife then used a scissors to cut into pieces),
wrap in wax paper & store in an air tight container.

Blackberry Cobbler
Anyone up for homemade Blackberry Cobbler?
(this is an old fashioned blackberry cobbler recipe from Diary of a Kentucky Cook Blog.) She has some wonderful recipes….and I am borrowing a few to share with you. Recipes are a great way to make friends. I seem to collect cookbooks and recipes…and in terms of being valuable collectibles, well, the smells of the kitchen, and the faces of those who savor the taste are the rewards. 

Do visit KY Cook’s blog! 
You need:
2 1/2 cups fresh blackberries, washed and picked over
1 C white sugar
1 C all purpose flour
2 tsp baking powder
1/2 tsp salt
1 C milk
1 stick of butter, melted
Pre-heat oven to 350/375 degrees.

In a medium bowl, stir together blackberries and sugar.
Let stand about 25 minutes, stir well.

In a large bowl:
By hand, stir together: flour, baking powder, salt and milk.
Lastly, stir in melted butter.
Stir until butter is well blended.
Pour batter in ungreased dish. 
Spoon blackberry mixture over batter.
Bake 45 to 55 minutes or until dough rises and the top is golden brown. 
Serve warm with cream, whipped cream or vanilla ice cream
Skillet Cherry Cobbler
Prep Time 10 min       Total Time 1 hr 20 min        Servings 8

1 1/2 cup Original Bisquick™ mix
3/4 cup sugar
3/4 cup evaporated milk (from 12-oz can)
1 teaspoon almond extract

Fruit Mixture
1/2 cup butter or margarine
1/2 cup sugar
1 can (21 oz) more fruit cherry pie filling
1 cup frozen dark sweet cherries, thawed
Serve-With Whipped cream or vanilla ice cream, if desired

1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or shallow 2-quart casserole with cooking spray. In large bowl, stir topping ingredients until smooth; set aside.
2. In 2-quart saucepan, melt butter over medium heat. Stir in remaining fruit mixture ingredients. Cook about 2 minutes, stirring frequently, until mixture is hot. Spoon fruit mixture into dish. Pour topping evenly over fruit.
3. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool about 20 minutes before serving. Serve warm with whipped topping or ice cream.

Expert Tips
Sprinkle decorator sugar crystals over the cobbler dough just before baking. Instead of the whipped cream, try creamy Yoplait® vanilla or plain yogurt

Strawberry Poke Cake
Made-from-scratch vanilla cake drenched in strawberry flavored syrup and finished with an airy whipped topping and fresh strawberries. With its pretty red stripes, this cake will be a hit with everyone.
2 cups Imperial Sugar Extra Fine Granulated Sugar
1 cup butter, room temperature
4 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
3 1/4 cups all-purpose flour*
1 cup milk
1 cup boiling water
1 pcakage (3 ounces) JELL-O strawberry flavor gelatin
1/2 cup cold water
3 cups Crème Chantilly


1. Heat oven to 350F. Line a 13 x 9” baking pan with parchment paper. Set aside.
2. In a mixing bowl add butter and sugar. With paddle attachment on beat until mixture is light and fluffy, about 3 minutes.
3. Add eggs, one at the time beating well after each addition. Scrape sides of the bowl with spatula. Stir in vanilla extract and baking powder.
4. Alternately, add all-purpose flour and milk. Stir until just combined.
5. Pour batter into prepared pan and bake in preheated oven for 43-45 minutes.
6. Remove from oven and let the cake cool for 10 minutes.
7. With a wooden skewer or a fork, poke cake.
8. Place gelatin in a measuring cup. Pour 1 cup of boiling water over it and stir until completely dissolved. Stir in cold water and slowly pour it over cake.
9. Refrigerate for 3-4 hours.
10. Spread creme chantilly over cake and refrigerate until needed or for at least another hour.
11. Cut into single serve cakes.
    Coconut - Cream Cheese Sheet Cake
    Posted by Cassie *  I like the dense texture, together with the creaminess of the cream cheese frosting, and the crunchiness of the toasted coconut. I hope you enjoy this delicious cake!

    1 cup of  butter, softened (2 sticks)
    6 oz cream cheese, softened
    6 eggs
    2 cups sugar
    1 tsp vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract
    2 1/4 c cake flour or all purpose flour
    1/4 c coconut milk or cream of coconut ( optional 

    1/4 c butter, softened
    4 oz cream cheese, softened
    1/2 tsp vanilla or coconut extract is good as well
    1 1/2 c confectioners' sugar
    1/2 c coconut- for toasting and sprinkling on top of the frosting

    Note: can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the cake ) THIS CAKE IS DENSE & IS NOT MISSING BAKING POWDER OR SODA...THE EGGS ARE THE LEAVENING AGENT

    1. 1.  Preheat oven to 350 degree F. Prepare a 9 x 13 pan with non stick cooking spray.
    2. 2.  Cream together butter, cream cheese and sugar.
    3. 3.  Beat in eggs one at a time, vanilla and then mix in flour.
    4. 4.  Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. As this cake cools, it will fall...that's don't be should be the thickness of a sheet will not be thick like a regular cake...:) Cool on cooling rack
    5. 5.  Frosting: Beat together butter, cheese, vanilla and add sugar. Mix until well blended.
    6. 6.  You can now toast coconut. I toast mine in a lighty sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.
    7. 7.  I then gently remove the cake from the pan; and cut the cooled cake into 24 squares, and top with frosting and coconut. You can leave cake in pan and frost. I did it my way for presentation... Enjoy!

    · 1 package cornbread mix prepared, cooled, and crumbled
    · 1 can pork and beans
    · 1 can sweet corn, drained
    · 2 diced tomatoes
    · 1 cup green pepper, diced
    · 1 cup onion, diced
    · 15 strips cooked bacon, crumbled
    ·  2 cups grated cheddar cheese
    ·  1 cup mayonnaise
    ·  1 cup sour cream
    ·  1 packet ranch dip mix
    DIRECTIONS: Layer all but the last three ingredients in a clear glass bowl. Mix mayonnaise, sour cream, and ranch dip together and spread over the top. Garnish with green onions, bacon bits, or cheese. Chill and serve. ♥

    The basics of Kentucky Cooking …(cast iron) skillet cornbread, hoecakes, pinto beans, country ham, biscuits, sliced fresh tomatoes, mashed potatoes, fried apples vinegar & sugar cole slaw, chicken and dumplings, and as many fresh veggies as you want. Top it off with my mother’s fried apple pies!

    Kentucky hoe cake
    You ask…a hoe cake
    Simple reason. Folks in the field could cook this cornbread on the hot blade of a garden hoe, while holding it over a campfire.
    Use your seasoned cast iron skillet to cook these hoe cakes.
    1 cup buttermilk
    1 cup self rising cornmeal
    1 egg
    Mix  all ingredients together. 

    Pour 1/4 Cup of batter onto a hot greased skillet.
    Cook in a hot greased cast iron skillet or hot griddle, like pancakes.

    Beaumont Inn at Harrodsburg, Kentucky
    The Recipes from Beaumont Inn are listed on about.com
    My husband and his parents hosted our wedding rehearsal dinner at Beaumont Inn several years ago….ok, many, many years ago. Beaumont Inn is truly one of Kentucky’s jewels. The Inn is located on Harrodsburg, Kentucky, which is also the home of Fort Harrod. The fort is  restored back to how it was in the beginning. There are many small cabins, shops, etc. within the fort. All of this is very educational! If you are ever in Harrodsburg (located southwest of Lexington, KY) be sure to plan to eat dinner in the old southern dining room. Lunch is served in the less formal pub.

    This corn pudding recipe is what I have made for years. My daughter learned to make it at a young age, and is continuing  the tradition. She is marrying a boy from the mid-west and is teaching him about Kentucky food, and southern cooking.

    Beaumont Inn’s Famous   Corn Pudding                                         
    This is a regional favorite and is one of the inn's most often requested recipes.
    2 cups white whole kernel corn, or fresh corn cut off the cob                                             
    4 eggs                                                             
    8 level tablespoons flour
    1 quart milk
    4 rounded teaspoons sugar
    4 tablespoons butter, melted
    1 teaspoon salt

    Stir into the corn, the flour, salt, sugar, and butter. Beat the eggs well; put them into the milk, then stir into the corn and put into a pan or Pyrex dish. Bake in oven at 450 degrees for about 40-45 minutes.

    Stir vigorously with long prong fork three times, approximately 10 minutes apart while baking, disturbing the top as little as possible.

    Beaumont Inn’s Famous    Chess Bars 
    "This is a Kentucky favorite and is one of our most often requested recipes."
    for crust:
    1 Yellow Cake Mix
    1 Egg
    1 Stick of Butter

    Mix egg into cake mix. Melt butter, add to egg mixture. Stir until becomes a ball. Pat into greased 12×15 flat pan.

    For the filling:
    8 oz. Cream Cheese. In a bowl, beat cream cheese with mixer until smooth. 
    Add 2 eggs and 1 box of confectioner sugar. Mix until smooth.
    Pour cream cheese mixture on top of cake/crust and bake 30-35 minutes or until light golden brown in color. 
    Bake at 350 degrees.
    Cool completely before cutting                                                                                          

    Beaumont Inn’s Candied Sweet Potatoes  
    (Southern Style) Recipe

    6 medium sweet potatoes (cut in half)
    3/4 cup water
    2 cups brown sugar
    4 tablespoons melted butter
    1/4 cup broken pecans or walnut
    Put water, sugar and butter in a casserole on a very low heat to simmer. Peel and boil potatoes. When tender, transfer them to the syrup and add nuts. Bake in moderate oven (300 degrees) for 30 minutes. Serves 6 to 8

    Drop-in Pie From my Mother-in-law's recipe box. 

    "Drop In Pie."

    1 cup of sugar
    1/2 cup of water
    1 can Bakers Coconut
    2 Tablespoons butter
    1 teaspoon vanilla
    1/4 teaspoon salt
    2 eggs

    Boil the sugar and water to make a syrup. Add coconut, and stir until well mixed.  Remove from heat.

    Add butter, vanilla, and salt. Let stand until the butter melts.
    When cool enough,  drop in 2 whole eggs and stir into the coconut mixture.
    Pour into an 8 inch or 9 inch pie plate lined with pastry.
    Bake at 350 degrees until firm, about 30 minutes.

    The date for when my mother-in-law made this was 11-21-79.  Another notation she made is that this recipe came from a Virginia Cookery Cookbook. 1979 is the year my daughter was born. We tried to keep special things. 
    This recipe box will go to my daughter. She likes to cook just like her Mimi.


    The Family Brownie Recipe
    I know that everyone probably has their own special from scratch brownie recipe.

    Here is a recipe that has been a favorite in our family since the early in back in the mid seventies. 

    My mother-in-law first made these, and since then have been a family favorite. They have been birthday cake requests. They have been Christmas buffet regulars.   I shared this recipe with a cousin...and then the it branched out to her nieces and probably her daughter by now. 

    My daughter has always loved to cook since she was a girl...and she soon took up making these brownies. 

    In my opinion the only tricky thing is making the icing. Any time you work with chocolate and sugar you have to be careful not to have crystals on the side of the pan infect the chocolate and make it grainy.

    This recipe makes very moist chocolate brownies. And be careful...don't make yourself sick by eating all of them in one session, even if you want to.

    Also, I have no idea why these are called Iowa Brownies. I guess there is a story and if anyone knows please let us know.

    ½ Cup Soft Margarine
    1 Cup of Sugar
    1 (one) 20 oz. Can of Chocolate Syrup
    4 Eggs
    1 Cup of Flour
    (1 cup of Crushed nuts for icing,  optional)

    Cream margarine and sugar.
    Slowly stir in chocolate syrup.
    Add eggs one at a time, beating after each egg.
    Mix in flour.
    Pour into a buttered 9 x 13 cake pan.
    Preheat oven to 325 degrees.
    Bake for 25 minutes.

    ¾ stick margarine
    1 ½ cups of sugar
    1/3 cup of evaporated milk
    ½ cup of chocolate chips.

    Combine first three ingredients in a sauce pan
    and slowly bring to a boil. Boil for one minute.
    Remove from the heat and stir until dissolved.
    Quickly spread onto brownies.



    Quick/Short Cut Italian Cream Cake 

    Yield: 1 (3-layer) cake 
    Source:Southern Living DECEMBER 1999  
    Our shortcut version of a classic Italian cream cake uses a cake mix, but has a homemade cream cheese frosting and is topped with flaked coconut and chopped pecans.

    1 (18.5-ounce) package white cake mix with pudding        
    3 large eggs
    1 1/4 cups buttermilk 
    1/4 cup vegetable oil
    1 (3 1/2-ounce) can flaked coconut
    2/3 cup chopped pecans, toasted
    3 tablespoons rum (optional)
    Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. 
    Stir in coconut and pecans.
    Pour into 3 greased and floured 9-inch round cakepans.
    Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. 
    Cool in pans on wire racks 10 minutes.
    Remove from pans, and cool completely on wire racks.
    Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
    Spread Cream Cheese Frosting between layers and on top and sides of cake.
    Chill 2 hours before slicing.

    Cream Cheese Frosting
     1 (8-ounce) package cream cheese, softened
     1/2 cup butter or margarine, softened 
     1 (16-ounce) package powdered sugar
     2 teaspoons vanilla extract
     1 cup chopped pecans, toasted
    Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans.
    Southern Living
    DECEMBER 1999


    This Coca Cola cake is a Southern favorite.       (My mother has made this every Christmas for years! she)

    1 3/4 cups sugar
    2 cups all-purpose flour
    1 teaspoon ground cinnamon (Optional) (I think the cinnamon brings out the chocolate flavor even more)
    1 cup butter or margarine or two sticks or 16 tablespoons
    1 cup coca cola (I always use regular coke and have not tried it with any other kind)
    3 tablespoons 100% pure cocoa
    1/2 cup buttermilk
    1 teaspoon baking soda
    1 1/2 cups miniature marshmallows
    2 eggs, beaten
    1 teaspoon vanilla extract

    Combine sugar, flour and cinnamon in a large bowl and mix well using a wire whisk. Combine butter, coca cola and cocoa in a pot on the stove and bring to a boil stirring often. Remove from heat and pour over flour mixture. Mix with a spoon. Mix buttermilk and soda together and pour into cake mixture. Add marshmallows and continue stirring.(Your marshmallows will not melt) Add in eggs and vanilla extract. Pour into a sprayed 9 x 13 inch pan and bake in preheated 350 degree oven for 30 to 35 minutes, testing for doneness. Frost.

    Frosting for Coca Cola Cake                                                                 
    1/2 cup butter or margarine or 1 stick or 8 tablespoons                              
    3 tablespoon 100% pure cocoa
    6 tablespoons coca cola
    1 (1 pound) package powdered sugar ( Note: 1 pound of unsifted powdered sugar= about 4 1/4 cups. 1 lb. of sifted powdered sugar = about 4 3/4 cups. I used 4 cups of unsifted powdered sugar and it worked fine in this frosting)
    1 teaspoon vanilla extract
    1 cup pecans or nuts of your choice(Optional)
    Bring margarine, cocoa and coca cola to a boil on top of the stove. Remove from heat and add vanilla and powdered sugar until frosting is of spreading consistency. You can either stir in nuts or sprinkle on top of the cake. Spread over hot cake. Enjoy!       Many thanks to the southern lady cooks!

    Cheese straws   from Southern Living Magazine.
    These usually make an appearance on Derby day, to munch along with a bourbon mint julep.

    1 1/2 cups butter, softened
    1 (1-pound) block cheddar cheese, shredded
    1 1/2 cups butter, softened
    1 1/2 teaspoons salt
    1 to 2 teaspoons ground red pepper
    1/2 teaspoon paprika
    4 cups all-purpose flour

    Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.

    Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer’s instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.

    Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
    Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.

    Note:If you don’t have a heavy-duty stand mixer, you can use a handheld mixer. Just divide the ingredients in half, and work with two batches.
    Submitted by Ann Porter, 
    Jefferson City, Tennessee,
    Southern Living, MARCH 2006

    Cinnamon Swirl Cake   
    from Home and Range blog
    One Duncan Hines ‘Signature recipe’ French Vanilla cake mix                                         
     Mix with…
    · one cup sour cream
    · 4 lightly beaten eggs
    · and 3/4 cup vegetable oil

    1. Mix by hand and pour into a lightly greased and floured 9 x 13 pan.
    2. In a small bowl…
    3. mix together 1 cup brown sugar and 1 T. cinnamon
    4. Sprinkle the mixture evenly over the top of the cake batter. Swirl / slice a knife back and forth until the sugar mixture is ‘swirled’ throughout. Be careful not to overmix.
    5. Bake at 325 for 40 minutes or until cake springs back lightly…or golden.
    6. When cake is cool…

    ·1   8 oz. pkg. cream cheese, softened
    ·1 stick butter, softened
    ·4 cups powdered sugar (or more if needed for consistency)
    ·1 – 2 teaspoons vanilla
    Blend well…frost cake… eat cake!

    Pecan Pie Bars      
    from Home and Range,   

    These are wonderful!
     3       cups all-purpose flour
    1/2    cup white sugar
    1/2    teaspoon salt
    1        cup margarine or butter
    4        eggs
    1        1/2 cups light corn syrup
    1        1/2 cups white sugar
    3        tablespoons margarine, melted
    1        1/2 teaspoons vanilla extract
    2        1/2 cups chopped pecans

    Preheat oven to 350 degrees F (175 degrees   C).
    Lightly grease a 10×15 inch jelly roll pan.
    (I used two small glass   pans….one 8×8 and one 7×11 to come up with approximately the same equivalent   of the larger pan).
    Note: when you use the smaller pans be sure to measure out the pecan mixture evenly….pecans to liquid.
    In a large bowl, stir together the flour,  1/2 cup sugar, and salt.
    Cut in 1 cup of margarine (or butter) until mixture   resembles coarse crumbs.
    Sprinkle the mixture evenly over the prepared pan,   and press in firmly.
    Bake for 20 minutes in the preheated oven.

    While the crust is baking, prepare the  filling.
    1. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar,   3 tablespoons
    margarine, and vanilla until smooth.
    2. Stir in the chopped pecans.
    3. Spread the filling evenly over the crust as soon as it comes out of the oven.
    4. Bake for 25 minutes in the preheated oven, or until set.
    5. Allow to cool completely on a wire rack before slicing into  bars.

    Kentucky Butter Cake. 
    This is another cake that is in the recipe boxes of Kentucky women- through the generations.

    2 cups sugar
    4 eggs
    2 sticks butter, softened
    2 teaspoons rum or vanilla flavoring
    1 cup buttermilk
    3 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    In a large bowl cream sugar, eggs, butter, and buttermilk together with mixer. Add flour, salt, baking powder, baking soda, and vanilla or rum and mix. Pour batter into a well-sprayed bundt pan or pan of your choice. Bake in a preheated 325 degree oven for 55 to 60 minutes until done. Let cool in the pan at least 30 minutes before removing.

    Rum Sauce
    3/4 cup sugar
    1/3 cup butter
    3 tablespoons water
    2 teaspoons rum or vanilla flavoring (can use more rum if you want)
    Combine all ingredients in a saucepan and cook over medium heat until fully melted. Do not boil! Pour over cake. Poke holes in the cake, then pour the sauce into holes. The cake will soak up the sauce. 

    Saturday Lunch
    I had some friends over for Saturday lunch. I decided to treat my friends to lunch….because they are such great friends, and they have been there to help me in times of need. My menu was not sophisticated, but one that I thought would be enjoyed by all. I think it was a success…at least my recipes were wanted. Here you go.

    Veggie Dip
     I made the dip that my mother makes. Take an envelope of Knorr  veggie soup in an envelope. Pour the  mix into about a cup of sour cream. Stir. Voila.

    24 hour salad
    I had not made this in years. I learned this from my mother-in-law, who was a wonderful southern cook. This is a layered lettuce and veggie salad, and you may use a casserole, a trifle bowl, just suit yourself. The veggies you use to layer can vary…depending on your likes. This the basic recipe….but then you can take it from there. Layer lettuce, thawed frozen peas, fresh spinach, mushrooms, sliced carrots. Top with the dressing (per one cup of mayonnaise, 2  level Tablespoons sugar) Top dressing with torn pieces of drained bacon…you decide how much. Next layer abt 2 cups shredded mild or medium cheddar. Wrap with plastic cling and put into the refrigerator. The next day, enjoy with some great bread.  This is an old recipe that some of my friends knew about, but had forgotten about.

    Cheese tortolini, my way.

    Ok, I started with Buitoni refrigerated cheese tortolini that I boiled for about 10 minutes. Drained it. Drizzled it with some olive oil. Poured two small jars of rosa sauce over the pasta. Folded in about two cups of sliced fresh mushrooms. Topped pasta and mushrooms with mix of provolone and mozerella cheese. Baked about 350 degrees until cheese was melted. Stirred melted cheese down into pasta. At this point sprinkle about a cup of parmesan cheese!over the top and bake until al dente, or your desired texture.  Guests liked this!  I liked this.

    Desert…hubby made the best fudge brownies for us. I made cherry cobbler.

    Cherry Cobbler.

    This originated, I think, as a Jiffy cake box recipe. My mother made it when I was at home.  I took the recipe and tweaked it.  Spray a Casserole with Pam. Pour two or three cans of Kroger cherry pie filling with extra cherries into the casserole dish.  Top the cherries with about half a box of yellow, white, or french vanilla cake mix. Take a stick of butter, NOT margarine, and slice.  Put all of the slices of butter on top of the cake mix. Bake in a 350 degree oven until the top is golden brown and cherry filling is bubbly.  A scoop of vanilla ice cream is nice, but not necessary. This simple little recipe gets raves at church….and ummms from house guests.

    Vegetable Soup  1, Sheila’s Way….                                      
    for a Cold Kentucky Winter Day

    The day before you want vegetable soup cook a beef roast with whole potatoes (any variety you like), and an onion. (I do this in my crock pot.)
    Next day, into a large soup pot, put:
    chopped up roast beef
    chopped up potatoes,
    One or two chopped up fresh onions, any kind you like
    A can of tomato soup, and start with 4 cans of water. Add more as needed.
    Add 1/4 cup Worcestershire sauce. You may add more or less depending on your taste. I like a lot.
    Now the fun starts!
    Add small bags of frozen veggies….corn, peas, lima beans, etc. any vegetable you like can be added to this soup. OR you can used left over veggies if you have enough.
    * I use small bags of  Kroger frozen veggies.
    Bring all to a boil, then lower to a simmer.
    * you may need to add a pinch or two of salt depending on your salt tolerance.

    This recipe can make a small pot of soup, or a huge pot of soup. Add another can of tomato soup and more Worcestershire sauce to keep the flavor if you add more water and veggies. This is a loosey goosey recipe….the main thing is to get the flavor of your broth to your taste. Tomato soup, water, and Worcestershire sauce. Play with it.


    from The Tipsy Kitchen blog. (with permission)This recipe originally appeared as a part the weekly column, Culinary Chemistry, on Sip Northwest. For cocktail parties (or more rambunctious gatherings) it’s great to set out food for guests to sate their appetites with. These bourbon glazed meatballs are a take o a recipe for traditional spaghetti and meatballs. You can serve these minis on a skewer, or make them larger and enjoy as a main course (think sweet and savory meatloaf-balls).

    ½ pound ground beef
    ½ pound ground Italian sausage
    1 yellow onion, finely chopped
    3 garlic cloves, minced
    ½ bunch of parsley, finely chopped
    1 egg, scrambled
    1 cup Panko bread crumbs
    salt and pepper
    olive oil

    Bourbon glaze:
    ½ cup ketchup
    ¼ cup Dijon mustard
    ¼ cup of your favorite bourbon                                                                                                        
    ⅓ cup brown sugar
    2 tablespoons Worcestershire sauce

    Directions for making the meatballs:
    Preheat oven to 450 degrees. In a lightly oiled pan over medium-high heat, sauté onion in drizzle of olive oil. Once the onion begins to sweat, add minced garlic and salt and pepper to taste, and continue to sauté until lightly golden brown. Set aside.
    In a large bowl, combine ground beef, sausage, parsley, scrambled egg, bread crumbs and onion mixture. Mix (using your hands works best) until all ingredients are well incorporated.
    Using your hands, form the meat mixture into balls. You can make any size you want, but keep in mind that this will change your cooking time. I formed 1-1/12 inch in diameter balls, and yielded 14 meatballs. Place balls on a generously greased baking pan or cookie sheet and cook for about 30 minutes (turning them halfway through), or until a thermometer inserted reads 165 degrees.
    You can either set these aside, cover in glaze and serve immediately, or freeze and reheat at a later time.
    Directions for making the bourbon glaze:
    In a saucepan over medium-high heat, combine ketchup, mustard, brown sugar, bourbon and Worcestershire sauce, and bring to a boil. Reduce heat and let simmer for about 10 minutes, or until sugar has dissolved and a syrupy glaze has formed.
    You can add your meatballs to the sauce, letting them swim in it to absorb all the flavor, or lightly drizzle the glaze over the meatballs for a less saucy result. It’s completely up to you – but either way they taste superb.

    Tropical Fruit Cake. aka...Pig Cake
    The first time I had this cake was when a friend of my mother-in-law brought it to our house...on the passing of my mother-in-law, Maxine. Back then (19830 we called it tropical fruit cake.) I have also seen it called pig cake. All I know is that it made a "pig" out of me. I could not keep out of that cake pan. I have found this all over the different names. Whatever you call it, this is a great summer cake, as you keep it in the refrigerator until you want a piece. 

    Just Delicious! And Easy!
    ·   1 box (18.25 Oz. Box) Yellow Cake Mix
    ·   1 stick Margarine (softened)
    ·   1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
    ·   4 whole Eggs
    ·   1 teaspoon Vanilla Extract
    ·                     _____
    ·  1 package (4 Oz. Box) Vanilla Instant Pudding Mix
    ·  1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
    ·  1/2 cup Powdered Sugar
    ·  4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
    ·  Extra Mandarin Orange Slices, For Garnish

    Preparation Instructions
    Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.
    Once the cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.
    To serve, cut cake into squares and top each square with a mandarin orange slice
    If you would like to share my recipes on your blog, social media, etc. please give the link to my blog. thank you

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