by Marsha | Jul 11, 2009 | Breads, Breakfast / Brunch, Budget Friendly |
This basic pancake mixture has a wonderful taste. Check this site for other “flavored” pancakes. 1 egg slightly beaten 2 Tablespoons butter -melted 1 1/2 cups milk 2 cups self-rising flour 2 Tablespoons sugar Directions: Mix first 3 ingredients. Add flour and sugar and stir until just moistened. I use a 1/4 cup dry measuring cup to ladle batter into a hot buttered skillet. Let cook until you see bubbles on top and turn to brown the other side. These are wonderful served with a pat of butter and maple syrup. Batter will keep in refrigerator for 3 days. ~Marsha...
by Marsha | Jul 1, 2009 | Breakfast / Brunch, Sauces & Gravy |
If you have ever visited the south, then sooner or later you are going to see this served for breakfast. This was my sister’s recipe. She was the oldest sibling so she would make this for us from time to time. For you chocolate lovers out there, this tastes like liquid fudge on a buttered biscuit! Ingredients: 1 1/2 cup sugar 2 Tablespoons cocoa 3/4 cup milk 1 teaspoon vanilla 1 Tablespoon butter 1 Tablespoon brewed coffee Directions: Mix all ingredients in a heavy sauce pot and cook over medium heat until mixture thickens slightly. Roughly 5-8 minutes. Pour over buttered biscuits and enjoy! ~Marsha...
by Marsha | Jul 1, 2009 | Desserts |
There is nothing better than chocolate pie, unless it’s chocolate fudge pie! This one is a real winner! It’s very rich so you might want to cut the servings a little smaller…then again, maybe not. 3 eggs – separated 1 1/2 cups milk 1/2 stick of butter (melted) 1 1/2 cups sugar 2 Tablespoons Cocoa 2 heaping Tablespoons flour 1 teaspoon vanilla 1 baked pie shell Directions: Separate eggs and set egg whites aside to bring them to room temperature. Beat egg yolks slightly and add milk and butter. Mix dry ingredients together and add to milk mixture. In a double boiler, cook and stir until thick and bubbly, like pudding. This can take 30-40 min. Stir in vanilla and pour into baked pie shell. Meringe 3 egg whites 1/3 cup sugar 1 teaspoon vanilla 1/4 teaspoon cream of tarter Directions: Place egg whites in a mixer and mix on high until frothy. Add cream of tarter and beat until soft peak stage. Once you have reached soft peak stage slowing sprinkle in sugar and vanilla and beat until meringue forms stiff peaks. Smooth over pie making sure to seal around edges. Bake in 375 degree F. oven for 10 minutes or until golden brown. Cool on wire rack for 20 minutes then put in refrigerator to chill. Serve cold. Note: This pie can be served with whipped topping instead...
by Marsha | Jul 1, 2009 | Budget Friendly, Main Dishes, Side Dishes |
This recipe is simple and good. The whole family will love it. 1/2 lb. mild sausage 4 medium potatoes 1 medium onion 1 large bell pepper 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons vegetable oil Cook sausage in skillet until no longer pink. Drain off fat. Add 2 Tablespoons oil to skillet (can us same skillet) and add potatoes, onions, salt and pepper. Cook for 5 minutes. Stir in peppers and cook 5-10 minutes longer or until potatoes are almost tender. Add sausage just to reheat it and stir all together. ~Marsha...
by Marsha | Jun 30, 2009 | Budget Friendly, Side Dishes |
Summer in the south means two things, hot humid weather and fried squash. This dish is simple to make and tastes great too. 1 cup milk 1 cup water 4 Yellow Squash 2 cups self-rising corn meal 2 tablespoons canola or vegetable oil 1 medium onion-chopped 1 teaspoon salt 1/2 teaspoon pepper Mix milk and water together in a medium sized bowl. Wash squash and cut off ends. Slice thin and place in milk. Put cornmeal in a zip top bag. Heat a non-stick pan with 2 Tablespoons oil on medium high heat. Take squash out of milk mixture one handful at a time and place in bag of meal. Shake to coat. Place coated squash into frying pan. Continue this proceedure until all the squash have been coated. Add chopped onion, salt and pepper to the skillet. Let squash brown before turning to brown the other side. It may be necessary to add a little more oil to the pan when you turn them. Cook until squash is tender and serve hot. ~Marsha...
