Pour 1-2 T vegetable oil in iron skillet and place in 425 oven to preheat. 

Combine and pour into preheated skillet:
1 egg
2 cups White Lily Cornmeal Mix
1 ¾  cups buttermilk or milk
¼ cup vegetable oil
1-2 T sugar

Bake 20-25 minutes. 

⅛ recipe 250 calories

Hot Chocolate Ice Cream

3 c. heavy cream
1 14-oz. can sweetened condensed milk
2-3 hot cocoa packets
1 c. mini marshmallows, plus more for garnish

Beat heavy cream until stiff peaks form.
Fold in sweetened condensed milk, hot cocoa packets, and mini marshmallows.
Transfer mixture to a 9"-x-5" loaf pan (or muffin tin) and smooth the top with a spatula. 
Top with additional marshmallows and freeze until firm, 5 hours.
When ready to serve, remove from freezer to let soften, 10 minutes.

Broccoli Casserole Hybrid

3-12.6 oz. Bird's Eye baby broccoli florets or 30 oz. chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup (or more) grated sharp cheddar
one can cream of mushroom soup
2 lightly beaten eggs
8 oz diced pimientos
2 tsp. lemon juice

Mix first five ingredients.
Top with 2 T melted butter stirred into 2 cups crushed Ritz crackers.
Bake for 35 minutes or until browned.

Black Bean Soup

2 cans black beans, rinsed and drained
1 can Rotel
½ tbsp. olive oil
½ medium onion, diced
½ tbsp. cumin
1 can chicken broth
1 tsp. worcestershire sauce
salt to taste
shredded cheddar and sour cream for garnish

1. Add oil to a large pot. Once hot, add onions and sauté until translucent. Add seasonings and chicken broth. Bring to a simmer.

2. Add beans and Rotel. Using an immersion blender, blend beans until half of them are well blended. Once boiling, cover and simmer for 15 minutes. Season with salt to taste. (adapted from Lauren's recipe)

Blueberry Pie

2 pie crusts
¾ cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired

Preheat oven to 425.
In large bowl, mix sugar, flour, and cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal, flute, and brush with an egg wash. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Adapted from Betty Crocker

Tift Green Strawberry Cheesecake Pudding

3 lbs strawberries
2 sleeves graham crackers
8 oz. pkg. cream cheese, room temperature
14 oz. can sweetened condensed milk
2 boxes (3.4 oz.) instant cheesecake flavored pudding
3 cups milk
10 oz. carton whipped topping

Wash, cut tops off of strawberries and slice them ¼ inch thick then set aside.
Combine cream cheese and sweetened condensed milk; beat with a mixer until smooth and creamy. Add pudding mixes, milk, and continue mixing on low for 4-5 minutes until mixture starts to thicken.
Fold in whipped topping until smooth.

Line bottom of a 9×13 baking dish with graham crackers and set aside.
Pour half of the cream cheese mixture over graham crackers. 
Arrange a single layer of strawberry slices over cream cheese mixture.

Cover and refrigerate for 6-8 hours.
Optional when serving: top with more whipped topping and graham crackers crumbs.

Cherry Fluff

can of sweetened condensed milk
8 oz can of crushed pineapple, drained completely
mini marshmallows, maybe two cups
1 cup chopped pecans
16-24 oz cool whip
8 ounce block cream cheese
24 oz can cherry pie filling

Combine pineapple with condensed milk, cream cheese, marshmallows, and pecans, mixing well.
Fold in pie filling and then cool whip.

Best made the day before. Can be frozen.

Baked Spaghetti

Double Recipe

24 oz thin spaghetti
2  67-oz jars prepared spaghetti sauce
3  lbs lean ground beef
2  tsp Italian seasoning
2  8-ounce cream cheese
fresh parmesan cheese, grated or shaved

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in all but two or three cups of spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian seasoning. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease 2 9x13" pans or 3 disposable aluminum pans. Spread about a cup of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. May add some of the remaining sauce if needed. Sprinkle parmesan cheese on top.

Freeze or bake for 30 minutes, until bubbly.

Ruffled Milk Pie

From the Recipe Shoebox            Makes one 14-inch pie      video

6 tablespoons melted butter 
8 to 9 sheets store-bought phyllo (Athens brand 9x14-inch phyllo sheets)
1/4 teaspoon ground cinnamon, plus more for dusting
3 cups whole milk
6 large eggs
1 generous cup sugar
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

  1. Preheat oven to 350 degrees. 
  2. Brush a 14-inch round cake pan with some of the melted butter; set aside.  
  3. Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides towards one another to create a long cylindrical shape. 
  4. Place upright in center of prepared cake pan creating a spiral. Repeat process with remaining sheets, continuing spiral outwards until bottom of pan is covered. It will seem like too few phyllo sheets for the large pan, but the pie will be too dense if you use more.  Spiral it in loosely and it will be enough.
  5. Using a pastry brush, brush remaining melted butter all over phyllo in pan; sprinkle with cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.  
  6. Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. 
  7. In a large bowl, whisk together eggs and sugar. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla. (Mixture will be thin at this point, but will set up in the oven.)
  8. Spoon milk mixture over baked phyllo, evenly covering surface.  
  9. Return pan to oven and bake until filling has set, 25 to 30 minutes more.  
  10. Dust with confectioners' sugar and cinnamon; serve immediately.  

If you would like to try this recipe with a 9 or 10-inch round pan, rather than the 14-inch pan the recipe calls for, you will need to reduce the recipe by a third. 
4 Tbs. melted butter, 6-7 phyllo sheets, cinnamon, 2 cups milk, 4 large eggs, 2/3 cup sugar, 3/4 tsp. vanilla

Magic Cookie Bars

1 stick unsalted butter, melted
1 ½ cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk
1-2 cups semisweet chocolate morsels
1 ⅓ cups flaked coconut
1 cup chopped pecans

Heat oven to 325.
Coat 13x9-inch glass baking dish with no-stick cooking spray.
Melt butter, stir in the graham crackers, and press down evenly in glass baking dish.
Pour sweetened condensed milk evenly over top.
Layer with chocolate chips, coconut and nuts.
Press down firmly with a fork.

Bake 22-25 minutes or until lightly browned.
Cool before cutting into bars.

Hash Brown Casserole

2 lb bag of frozen hash browns
½ cup melted butter
1 (10 ¼ ounce) can cream of chicken soup
2 cups sour cream
½ cup chopped onion
2 cups grated cheddar cheese
1 tsp salt

Mix together and bake in greased 9x13 at 350 for 45 minutes.

Baked Chicken Pesto Alfredo Freezer Meal

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 16 oz penne pasta - cooked al dente and drained
  • 4 cups cooked chicken cubed
  • 4 cups shredded Italian cheese blend 16 ounces
  • 3 cups fresh baby spinach
  • 1 15 ounce can crushed tomatoes
  • 1 1/2 cups milk
  • 3 tablespoons basil pesto
  • 3/4 cup crispy bacon- finely chopped
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon olive oil
  1. Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Set white sauce aside.
  2. Cook penne pasta according to package directions. Drain noodles and then dump them into a large mixing bowl.
  3. Add in white sauce, cooked chicken, cheese, spinach, crushed tomatoes, milk, pesto and 1/2 cup of the bacon. Mix well.
  4. Pour pasta into a 9x13 baking dish.
  5. In a separate bowl mix together parmesan cheese, bread crumbs, remaining bacon and olive oil.
  6. Cover pasta with bread crumb mixture and bake at 350 degrees for 45 minutes.
  7. Freezer Meal Directions: Before baking cover with foil, label and freeze. Thaw, remove foil and bake at 350 degrees for 45 minutes.

Cheesy Chicken And Broccoli Pasta

2 Tbsp. olive oil
2 chicken breasts, cut into 1 inch pieces
Salt and pepper to taste
1/2 cup diced yellow onion (about half an onion)
2 cloves garlic, minced (about 1 Tbsp.)
2 cups chicken broth
3 cups water
1 16oz bag of pasta shells
4 cups broccoli (or one head of broccoli)
1/2 tsp cayenne powder
1/4 tsp nutmeg
1 cup milk
2 cups shredded cheddar cheese

Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.

Flip chicken, then add onions and garlic as the second side browns. Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.

Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.

After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates. Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce. Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you’re ready to serve. Enjoy!

Yields: 4 Servings

jam-filled pastry cups

Prepare pastry cups according to pkg directions.
Into each cup, add a small amount of brie spread and top with apricot jam.
Warm in oven for a few minutes to soften cheese.

Pesto Pinwheels

1 can (8 oz) refrigerated crescent dinner rolls or dough sheet
¼ cup basil pesto
¼ cup chopped sun-dried tomatoes
  • Heat oven to 350°F. 
  • If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. 
Mix pesto and sun-dried tomatoes; spread over each rectangle to within 1/4 inch of edges. 
  • Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices. On ungreased cookie sheet, place slices cut side down. 
Bake 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. 

Crunchy Lemon Chicken

Serves 4-6

1½ lb chicken cutlets
3 Tbsp fresh lemon juice
2 cups Italian-seasoned panko breadcrumbs
2 tsp lemon-pepper seasoning
2 Tbsp olive oil

Preheat oven to 425°F.
Season chicken with salt and pepper.
Pour lemon juice in a shallow dish.
Stir together panko, seasoning and oil in a separate shallow dish.
Dip chicken in lemon juice; dredge in panko mixture, pressing gently to adhere.
Place chicken on a greased rimmed baking sheet; bake 15 to 20 minutes or until done.

Cheese Ball Bites

12 oz. cream cheese, softened
1 c. shredded Cheddar
1 tsp. garlic powder
1 tsp. paprika
kosher salt
Freshly ground black pepper
8 slices bacon, cooked and finely chopped
1/3 c. finely chopped fresh parsley
1/3 c. finely chopped pecans

Mix together cream cheese, cheddar, garlic powder, paprika and season with salt and pepper. 
Form into 18 small balls and refrigerate until firm, 1 hour.
In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.
Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.

If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room temperature 15 minutes before serving.

Yield: 18 cheese ball bites

Blueberry French Toast Bake

1 loaf French bread, cut into 1 inch cubes
8 oz cream cheese cut into small cubes
1/2-1 cup fresh blueberries
1/4 cup Stonewall Kitchen wild Maine Blueberry Jam
6 large eggs, slightly beaten
1/3 cup maple syrup
1 cup milk

Blueberry syrup
1/2 cup wild blueberry jam
2 tbsp. water
1 tsp. butter a dash cinnamon

1.  Grease a deep dish pie pan. Place half of bread cubes in bottom of pan.
2.  Equally distribute the cream cheese cubes, fresh blueberries, and jam over top of cubes.  Top with remaining bread cubes.
3.  In a med size bowl combine egg, maple syrup and milk. Whisk until uniform. Pour over bread mixture. Place in refrigerator several hours or preferably overnight.
4.  Preheat oven to 350. Bake covered with foil for 30 min, remove foil and continue to bake 15-30 min more or until casserole is set and the top is golden.
5.  Combine syrup ingredients in a small pan over med heat until bubbly. Serve casserole hot with syrup drizzled over each serving. ( it really doesn't need the syrup)

Patti Little

Sugar Free Marshmallows


1 1/2 tbsp. gelatin
1/2 cup cold water
1/2 cup honey
1/8 tsp. salt
1/2 tsp. vanilla extract


1. Lightly grease a loaf pan. Then cover with parchment paper (with enough to hang over the sides of the pan one way), then grease the parchment paper.

2. Put ¼ cup of water in a medium bowl (or in the bowl of a mixer with attached whisk) , and sprinkle the gelatin over the water. Set aside to soften.

3. In a small pot, place the honey, salt, and the other ¼ cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. (You can also test it by dribbling a little of the liquid into a bowl of ice cold water. It should be in the candy stage of forming little soft balls when cooled in the water and taken out. It takes about 7-8 minutes to reach this temperature.) Remove from the heat as soon as it’s at the right temperature.

4. Using a hand mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy (it will look like marshmallow fluff). Scrap into the prepared pan and leave, uncovered, for 4-12 hours to dry. It’s just about perfect when left overnight. Cut into squares, serve as is.

Baked Cream Cheese Won Tons

2 tablespoons of butter (melted)
Wonton wraps (found at any grocery store)
Cream cheese

Preheat oven to 400 degrees F.
Spray baking sheet with non-stick spray.
Lay out wonton wraps.
Put a dollop of cream cheese on the center of each sheet.
Using a basting brush, put melted butter along each edge.
Connect all 4 corners and give them a pinch so they stay
Brush a little more melted butter on the outside of each wonton (especially the edges).
Bake for 5-8 minutes until the edges get brown.
Eat warm. Store in the fridge. Re-heat if necessary!


Easy Salted Caramel Brownies


1. Preheat to 350ºF. Prepare the 9x9 nonstick baking dish by lining it with parchment paper (this aids in an easier removal when it comes time to serve the brownies).  
2. Mix and bake brownies according to recipe on package. Let cool COMPLETELY. 
3. Spread the caramel sauce over top.  Sprinkle with sea salt. 
4. Keep chilled until ready to serve. 

If you can bear the wait, let the caramel topping sit on the brownies for a day or even just overnight (covered, of course). It will soak into the brownies a bit, making them even more moist and deliciously gooey than ever! 

*Another great option for the caramel topping would be Nestle’s Duce de Leche, which you can usually find beside the sweetened condensed milk or in the Hispanic section of the grocery store.

Tomato Biscuits

Via Garden & Gun, adapted from Willie Foster, Biscuit King’s Fun Barn, Fairhope, Alabama

Makes 8

1 lb. White Lily self-rising flour, about 3 ⅔ cups
Salt and black pepper
8 tbsp. butter, frozen
1 ½ cups buttermilk
1 large tomato, halved and sliced
Mayonnaise, preferably Duke’s
4 oz. cheddar cheese, shredded
2 tbsp. melted butter, for greasing and brushing

Preheat the oven to 425 degrees. Season the flour with generous pinches of salt and pepper. Mix well, and then grate in the butter. Add the buttermilk, stirring with your hand until thoroughly mixed. Dump the dough onto a floured surface and knead it gently only a couple of times, until it comes together as a unified mass. Press it into a ½-inch thick round and cut circles about twice the width of the halved tomato slices. Spread them lightly with mayonnaise and mustard, add tomato and 2 oz. cheese, and then fold over and seal the dough. Place the stuffed biscuits on a greased baking sheet and brush them with butter. Sprinkle remaining cheese on top and bake for 15 minutes, or until golden.

Mexican Sides

Crisp Corn Salad
Whisk together: Add and toss:
generous ½ cup apple cider vinegar 3 15 oz cans drained sweet corn
¼ cup sugar 1 ½ cup chopped green bell pepper
3 T olive oil 1 ½ cup chopped red bell pepper
3 T water 1 cup chopped vidalia
3 pinches salt and pepper 3 small tomatoes, chopped

Restaurant Style Mexican Rice
6 T butter or vegetable oil 8 oz tomato sauce
2 cups rice 28 oz chicken broth
1 tsp salt (or part salt and part garlic salt)
Brown rice in butter until golden. Add salt, tomato sauce, and chicken broth and turn heat to medium high. Bring to a boil then reduce to low and cover. Simmer 20-25 minutes. Remove from heat and fluff with a fork. Serves 8.

Refried Beans
32 oz refried beans ½ cup salsa
15 oz pinto beans w/o salt 1 cup shredded cheddar
Combine beans, salsa and ⅔ cup cheddar in saucepan. Cook over medium heat, stirring, until hot and cheese is melted. Spoon into baking dish and top with remaining cheese. Bake until cheese is melted or broil 2-3 minutes. Serves 8-10.

Spinach Dip Artichoke Pasta Salad

Spinach Dip Artichoke Pasta Salad

12 oz rotini
1 cup sour cream
¾ cup mayonnaise
1 package (1.4 oz) vegetable soup mix
3 green onions, sliced
1 can water packed artichokes
4 cups chopped & lightly packed fresh spinach

1. Cook pasta el dente according to package directions.
2. In a large bowl combine sour cream, mayonnaise and dry soup mix.
3. Drain artichokes well and cut into quarters.
4. Toss pasta with sauce. Gently fold in spinach, green onions and artichokes.
5. Refrigerate 1 hour before serving.

My Quiche Lorraine

1 pie crust, cooked and cooled
8 slices bacon, cooked and crumbled
2 cups grated swiss cheese, divided
6 large eggs
1 cup whipping cream
1/2 tsp salt
1/4 tsp pepper
dash nutmeg

Sprinkle bacon and 1 cup cheese into pie crust.
Whisk eggs and add whipping cream and seasonings. Pour into crust.
Sprinkle with remaining 1 cup cheese.

Bake at 350 for 35-40 minutes until set. Let stand 10 minutes.

Double this recipe for a 9x13 baking dish.

Butter Biscuits

one stick cold butter
2 1/4 cups self-rising White Lily flour
1 1/4 cups buttermilk
extra flour
melted butter, optional

Cut butter into 1/4 inch slices, toss with flour in bowl, then cut into flour with pastry blender until mixture resembles small peas.

Cover and chill 10 minutes.

Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough onto lightly floured surface.
Knead 3 or 4 times, gradually adding flour as needed.

Pat dough into 3/4 inch thick rectangle (about 9x5 inches).
Sprinkle with additional flour.
Fold dough over onto itself in three sections.

Repeat the pat, sprinkle, fold over process two more times.

Pat dough out on lightly floured surface and cut with a 2-inch round cutter.
Place, side by side and touching, on sheet lined with parchment paper.

Bake at 450 until lightly browned, about 13 minutes.
May brush with melted butter when removed from oven.

adapted from Southern Living

Salmon Chowder

half stick butter

Add to butter and saute:
1/2 cup finely chopped bell pepper
1/3 cup finely chopped onion

Blend in:
1/4 cup flour
1 tsp salt
1/4 tsp pepper

Stir in gradually, heat to boiling, then reduce heat:
4 cups milk

Add and heat for three minutes:
7.75 ounce can of salmon, flaked


Serves 4-6

Pizza Dip


1 (8 oz.) package cream cheese, room temperature
1 cup tomato sauce (homemade or store-bought)
1 cup mozzarella cheese, divided
1/2 cup parmesan cheese, grated
1/2 cup milk
1/2 cup black olives, pitted, optional
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
kosher salt and freshly ground pepper, to taste
crusty bread, sliced


  1. Preheat oven to 400º F.
  2. Combine milk and cream cheese in a small saucepan over medium heat and whisk together until smooth.
  3. Mix in 1/2 cup mozzarella, parmesan cheese and garlic powder, and stir until melted. Cook for 3-4 minutes, or until thickened.
  4. Pour mixture into an ovenproof dish (quiche dish works well) and use a rubber spatula or spoon to smooth out.
  5. Pour tomato sauce on top of cheese mixture and smooth out evenly, then sprinkle remaining mozzarella over the top.
  6. Season with basil, oregano, salt and pepper and top with pitted olives, if using.
  7. Place baking dish in oven and bake for 8-10 minutes, or until bubbly.
  8. Remove from oven and serve immediately with crusty bread slices.

Chicken Spaghetti - Pioneer Woman

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil). Serves 8.

Reduced Starch Pasta

Cook, cool, and reheat pasta?
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