Reliving life through food

  Mexicorn lime salsa 2 (11 ounce) cans mexicorn, rinsed and drained or whole kernel corn with 1/2 of green and red peppers cooked in cast iron skillet until softened 1/2 cup fire-roasted salsa verde 1/4 to 1/2 cup red onion, diced 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh squeezed lime juice In medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice; tossing to combine.

  Grandmother’s always have incredible memories and traditions to bring their own spin and personal stamp to their family’s. David’s mom, Marylene, brings so much to the family.  Her recipes have taught me a lot about cooking, but also speaks to the love she poured into raising her 9 children. One thing I have discovered in my food adventures over these last few years is you don’t mess with childhood flavors.  My childhood flavor is over cooked spaghetti noodles and a can of Hunt’s (mom would say “Hunt for the best”) tomato sauce.  If you really want to pull on my heart strings, you place 5 pats of butter on soft white loaf bread and place it under the broiler until burned.  Then, scrap off the burned parts with a butter knife.  Not enough carbs for you? Well, add frozen crinkle fries with tons of ketchup..my favorite childhood memory dinner. When I cooked Granny’s spaghetti sauce this weekend, I discovered one of David’s favorite childhood memory flavor I ...

Sugar Cookie Crust 3   cups   all purpose flour ½   tsp   cornstarch ½   tsp   baking powder ½   tsp   baking soda ½   tsp   salt 2   sticks   unsalted butter, room temperature   1 cup  1 ½   cups   granulated sugar 1   large   egg 1   tsp   vanilla extract ⅛   tsp   almond extract optional: zest of 1/2 lemon Cream Cheese Frosting 16   oz   cream cheese   2 packages, room temperature 1   tsp   vanilla extract 1   cup   powdered sugar Fruit Kiwi   sliced Mandarin oranges   drained Strawberries   sliced Blueberries  

 Grayson’s birthday cake  Cake: 4 sticks butter, plus more for greasing 8 heaping tablespoons cocoa, plus more for dusting 4 cups all-purpose flour 4 cups sugar 1/2 teaspoon salt 2 cups boiling water 1 cup buttermilk 2 teaspoons baking soda 2 teaspoons vanilla extract 4 whole eggs, beaten Cream Cheese Filling 1   -8 oz.   package cream cheese, softened 1 1/4   cups   powdered sugar 1   Tbsp.   lemon juice 3/4   tsp.   vanilla  1   cup   heavy whipping cream 4   Tbsp.   powdered sugar

Ingredients 2   cups   heavy cream or heavy whipping cream   very cold ¼   cup   confectioner's sugar 1   teaspoon   vanilla extract ½   cup   strawberry jam 12   graham crackers 16   ounces   strawberries   thinly sliced Instructions In a large bowl, add cold heavy cream, confectioner's sugar, and vanilla extract. Whip with a hand mixer or stand mixer until medium peaks have formed. Add strawberry jam and gently fold into whipped cream until evenly incorporated. Set aside.  In an 8x8 square pan, add a thin layer of whipped cream (this layer is not repeated). Top with a single layer of graham crackers. Top graham crackers with a thick layer of whipped cream, spread into an even layer. Top whipped cream with a single layer of strawberry slices. Repeat these layers two more times, for 3 layers each of graham crackers, whipped cream, and strawberries. Cover and refrigerate for 1 hour for a firm cake, or 3 hours for a sof...

Trying to recreate a family traditional recipe it very intimidating, especially since my serious cooking attempts didn’t start until around 10 years ago.  This recipe is one that showed me that I should always try to taste new things even though I think I don’t like them.  Granny’s Dressing Balls Ingredients - divided by 5 1 loaf bread 1 box jiffy mix baked 2.4 heaping tbsp rubbed sage 3/4 tsp salt .6 tsp black pepper .8 tsp heaping baking powder 1 cup chopped onion 1.2 cups chopped celery 2 eggs 3/4 sticks butter .4 cups chicken or turkey broth Ingredients - halved 66 balls 2.5 loaves bread 2.5 boxes jiffy mix prepared (21.25 ounces) 6 heaping tbsp rubbed sage 3/4 tsp salt 1.5 tsp black pepper 2 heaping tsp baking powder 2.5 cups chopped onion 3 cups chopped celery 3.5 eggs 1 stick butter 1 cup chicken or turkey broth Ingredients 132 balls 5 loaves bread 5 boxes jiffy mix baked 12 heaping tbsp rubbed sage 1.5 tsp salt 3 tsp black pepper 4 tsp heaping baking powder 5 cups chop...

  Toni’s Deviled Eggs Ingredients 12 Hard - boiled eggs, peeled & halved 1/2 cup Duke’s mayonnaise 1 Tbsp. Southern Dijon Mustard 2 tsp.  Finely chopped Grandma’s sweet pickles 1 tsp. White vinegar 1 tsp. Grandma’s sweet pickle juice Salt & Pepper  Directions: Bring a large pot of water to a rolling boil. Gently place eggs in water.  Bring back to boil and then turn to a simmer. Simmer for 10 minutes. Immediately put in cold bowl with ice & cold water. Leave in fridge for at least 2 hours. Peel and half eggs. Combine yoke, and all other ingredients in a bowl.  Combine until smooth.  Using a piping bag, fill each egg and sprinkle with paprika.