Crispy Baked Eggplant

2 pounds Eggplant, fresh

2 Egg(s) Separated (whites only)

3/4 cup Parmesan Cheese, Finely grated

3/4 cup Whole Wheat Breadcrumbs

1 tsp Italian Seasoning

1/2 tsp Kosher Salt

1/2 tsp Black Pepper

Pam

Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with Pam. (You may need two sheets.)

In a shallow bowl, whisk together the egg whites and 1 tbsp water. In another bowl, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.

Cut the eggplant into rounds. I do about 1/4 inch thick.

Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixtures, pushing down gently to coat well. Lay the coated slices on the baking sheet.

Bake for 25-30 minutes. You can optionally flip the slices halfway through baking.

(I like to serve these, covered in Garlic Parmesan Cream Sauce made with shrimp and/or artificial crab meat.)

Breakfast Casserole

1 stick Butter

1 lg Onion diced

2 large Russet Potatoes cut and diced thin

1 lb Sausage - smoked, links sliced

12 Egg(s) scrambled

Melt the stick of butter in a large pot at medium heat. Add the diced onion and saute for a few minutes.

Add the potatoes. Mix well, cover and stir occasionally.

When the potatoes are almost done, stir in the sausage and re-cover.

When the potatoes are done, pour the eggs over the mixture and cover. Stir once every minute or two until the eggs are all done.

Tuxedo-Hug Cookies

60 Hugs (Hershey)

1 package Brownie Mix with Chocolate Syrup Pouch

1/4 cup Water

1/4 cup Cocoa Powder

1/4 cup Vegetable Oil

2 Eggs

Unwrap candies and set aside. Preheat oven to 350 degrees F. Grease and flour a cookie sheet.

Combine remaining ingredients into a medium bowl and mix until well blended. Drop small teaspoons of the batter onto the cookie sheet. Bake 8 minutes or until set.

Cool for 1 minute, then press a candy into the center of each cookie. Move to a wire rack to continue cooling.

ENJOY!

Gingerbread Cheesecake

2 cups Ginger Snaps finely ground

4 tbsp Butter melted

1-3/4 cups Sugar

2 Philadelphia Cream Cheese, original - 8 oz - at room temperature

1 tsp Vanilla

4 Eggs - at room temperature

1/4 cup Molasses (unsulfured)

1/4 tsp Salt

1-1/2 tsp Ginger, ground

1 tsp Cinnamon, ground

1 tsp Nutmeg, ground

1/4 tsp Cloves, ground

1 Lemon - fresh 1/2 tsp lemon zest

1) Preheat oven to 350 degrees F. Wrap the bottom of a 9-inch springform pan in 2 layers of foil.

2) To make the gingersnap crust, combine butter, 1/4 cup of the sugar, and the cookie crumbs in a bowl. Press the crumbs firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake 10 minutes and cool on wire rack.

3) Reduce oven temperature to 325 degrees F. In a large mixing bowl beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1-1/2 cups sugar and vanilla. Add eggs, 1 at a time, and beat on low speed scraping down the bowl after each addition. Beat in molasses, salt, spices, and lemon zest. Pour into the cooled crust.

4) Place cheesecake in a large, shallow roasting pan. Transfer to oven,and carefully add enough hot water to roasting pan to come about halfway up sides of the springform pan. Bake until cheesecake is set but still a little wobbly in the center about 65 - 75 minutes. Turn off oven, leave cheesecake inside and allow to set for 1 hour. Carefully remove to wire rack and cool completely. Refrigerate, uncovered, for at least 8 hours or overnight.

5) To serve run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle with their heads facing in and arms touching. Slice with a large knife dipped in hot water, wipe clean after each cut.

Deep South Breakfast

Egg(s)

Biscuits - Frozen

Bake biscuits. Open, butter, and grill. Cook eggs as ordered (over medium is a good choice).

Put Potatoes O'Brien in a "personal skillet". Put two grilled biscuits on top of potatoes. Put two eggs on the biscuits. Put sausage gravy on top of eggs. Bake in the oven at 300 degrees for about 5 minutes (just enough to warm it through).

Serve in the skillet.

This recipe copies a dish from Tout de Suite Cafe in Algiers Point, LA

This recipe links to the following recipes:

Potatoes O'Brien

Sausage Gravy

Hershey's "Perfectly Chocolate" Chocolate Cake & Frosting

The recipes cake from the back of the Hershey's Cocoa (Natural Unsweetened) box. Yep!

Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. 

This was the outcome of the cake I made using this recipe!

Red Velvet Cake Balls

I first saw this recipe on Kelly's Recipe blog and knew I wanted to try it one day.

The players....

One box Red Velvet Cake mix (can also make with any other flavor cake mix)

and everything else needed to make the cake

One container of icing (I used cream cheese icing)

Almond Bark (you can use any type of chocolate for coating as long as it is not milk chocolate.. It won't harden up)

First off... I love my kitchen aid mixer

Secondly, I love watching the brown cake mix turn to a pretty red!

Pour into 9x13 pan

Bake cake as instructed on the box

Break up the cooled cake

Add in the container of icing

Mix the cake and icing together until smooth and all combined

Roll the cake and icing mixture into balls, I find it helpful to place in the freezer for a short time before dipping into the almond bark.

Drop into melted almond bark, follow the packaging to melt the almond bark or chocolate, I usually add some Crisco to help the chocolate get to a smooth state

Make sure the cake ball is completely covered, I use a fork to allow the chocolate to drip off

Place on parchment paper for the almond bark to harden

LOTS of cake balls are made from the recipe

Apple Butter Spice Cake

Larry made Apple Butter Spice Cake this morning - one for the office and one for us to enjoy. It was a wonderful start to my day on a rainy, cool morning. Fall must be the perfect time for this cake because we posted it to the blog last November.

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream
2 Egg(s), beaten
Pam or Crisco


1. Preheat oven to 350 degrees. Spray Pam or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.

Debbie

Milky Way Ice Cream

Milky Way Ice Cream
8 Milky Way Candy Bars
1-1/2 cups Sugar
6 Egg(s)
2 cans Evaporated Milk
2 tsp Vanilla
1/2 gallon Milk

Melt candy bars with 1/2 cup milk and let cool. Mix all ingredients in
blender. Pour into ice cream freezer. Add whole milk as needed to fill
freezer. FREEZE!

Easy Lasagna

Easy Lasagna

1 lb. ground beef

1 can spaghetti sauce (26 ½ oz) (We like Hunt’s Garlic & Herb)

1 can tomato sauce (8 oz)

1 ½ cup water

1 small-curd cottage cheese (16 oz)

12 oz. (3 cups) Mozzarella cheese, shredded

½ cup Parmesan cheese

2 eggs

1 tsp. salt

¼ tsp. pepper

8 oz. lasagna noodles (uncooked) (We use the cheap regular store brand)

1 can sliced black olives, sliced

Preheat oven to 350 degrees.

Brown ground beef.  Drain excess fat.  Add spaghetti sauce, tomato sauce, black olives, and water.  Simmer 10 minutes.

Combine remaining ingredients for filling. 

Pour 1 cup meat sauce into a 9 x 13-inch pan. (Using a ½ measuring cup makes all the steps eaiser.) Layer 3 uncooked lasagna noodles over sauce.  Cover with 1 ½ cups meat sauce.  (½ cup over each lasagna noodle) 

Spread half of cheese filling over sauce.

Repeat layers: lasagna noodles, sauce, cheese filling.  Top with a layer of lasagna noodles.  Pour remaining sauce over top. 

Cover pan with aluminum foil.  Bake at 350 for 55 to 60 minutes.  Remove foil and bake 10 minutes more.  Allow to sit 10 minutes before cutting to serve.

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream - 16 oz
2 Egg(s), beaten
Pam, quick sprayCrisco, enough for pan


1. Preheat oven to 350 degrees. Spray or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.


This is a great recipe to take and share.

Pumpkin Pie

Pumpkin Pie


1 Pie Shell - Unbaked - Regular

1 Pumpkin - 15 oz can

1 can Condensed Milk

2 Egg(s)

1 tsp Cinnamon, ground

1/2 tsp Ginger, ground

1/2 tsp Nutmeg, ground

1/2 tsp Salt



Preheat oven to 425. In large mixing bowl combine all ingredients except pastry shell.; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Pecan Pie

Pecan Pie


1/2 stick Butter - sticks (salted)

1 cup Sugar

3 Egg(s)

1/2 cup Karo Syrup

1 tsp Vanilla

1 cup Pecans

1 Pie Shell - Unbaked - Deep Dish



Cream butter and sugar. Add eggs, Karo syrup, vanilla, and pecans. Pour into unbaked pie shell. Bake at 325 degrees for 1 hour and 15 minutes.

Lemon Squares

Lemon Squares

1 pkg Lemon Cake Mix (w/ pudding)
1 stick butter
3 eggs, divided
1 cup pecans, finely chopped
8 oz cream cheese, softened
1 (16 oz) box powdered sugar

1. Mix cake mix, 1 egg, pecans, and melted butter together. Beat by hand until well mixed.

2. Mix the cream cheese, powdered sugar, and 2 eggs together. Beat with mixer until smooth. Pour over cake batter.

3. Bake in 350 degree oven for 45 minutes to 1 hour, or until top is just golden brown.

4. Cool completely then cut into small squares.

My great-grandmother (nanny) Mary Hagan's favorite dessert

Egg Drop Soup

Egg Drop Soup

4 cans chicken broth
3 tbsp cornstarch
1/2 tsp sugar
1 tsp salt
1/4 tsp black pepper
2 eggs, beaten

1. Heat broth to boiling point in a large sauce pan.

2. Meanwhile, in a small bowl, make a smooth paste of cornstarch and 1/4 cup cold water. Stir in sugar, salt, and pepper.

3. Into hot broth, slowly stir cornstarch mixture. Heat to boiling point stirring constantly.

4. Reduce heat, add eggs, a small amount at a time, stirring to separate them into shreds.

5. Remove from heat. Serve at once.

Peanut Butter Cookies

Peanut Butter Cookies

1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
1 tsp vanilla
2 eggs
1 cup peanut butter
2 cups all purpose flour
2 tsp baking soda
1 tsp salt

Cream shortening, sugars, and vanilla extract. Add beaten eggs, and beat thoroughly. Stir in peanut butter. Combine dry ingredients; stir into creamed mixture. Drop by teaspoonful onto ungreased cookie sheets. Press with fork to make criss-cross design. Bake at 350* for about 10 minutes, or until lightly browned.

Yield about 6 dozen.

Pound Cake - Any Flavor

Pound Cake
can be made with any flavor cake mix

1 pkg cake mix
1 box instant pudding (to match cake flavor)
4 eggs
1 cup water
1/3 cup cooking oil

Preheat oven to 350*. Grease 10 inch bundt pan or tube pan. Combine cake mix, pudding, eggs, water, and oil in large bowl. Pour into pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15-25 minutes. Invert onto serving plate.

Lemon Ice Box Pie

Lemon Ice Box Pie

2 Eggs
1 can condensed milk
1/4 cup lemon juice
1 graham cracker crust

Separate eggs. Mix yolk and condensed milk, add in lemon juice. Pour into graham cracker crust. Refrigerate.

from Dot Clegg

Gooey Butter Cake

Gooey Butter Cake
1 box Butter Cake Mix
3 Eggs - separated
1 stick Butter
1 pkg cream cheese, softened
2+ cups powdered sugar

Soften butter in microwave. (2 minutes at 40% power) Mix together the cake mix, 2 eggs, and butter. Spread in a greased 9x13 inch pan.

Mix together the cream cheese, 1 egg, and 2 cups of powdered sugar. Pour over the cake mix.

Sprinkle top with some additional powdered sugar.

Bake at 350* for 25 minutes or until top is golden brown.

Note: You can soften cream cheese in microwave. Remove from package and place on microwave safe dish and microwave on HIGH for 10 seconds.

VARIATION: Try Strawberry or Chocolate Cake Mix.

This picture was made using Strawberry Cake Mix!! A big hit!!