A Drive Down the Country Road to the Fig Tree. . . DIVINE Fig Preserves and Pork Chops with Fresh Fig Sauce

Oh y'all it was the perfect Southern afternoon. Blue skies with fluffy white clouds and one of those days that makes you appreciate the AC. I hopped in the car with Senator, my white lab, and off we went for an adventure. I drove down country roads, past fields of blooming cotton, waved at strangers sitting on their front porches, past the Nutbush Cotton Gin (Hometown of Tina Turner), and finally reached the 20' fig tree that was coverd with figs. Have you ever seen a fig tree? I know you've heard of 'fig leaves" right? Well they are huge! There were so many figs it didn't take anytime and it was really shady.  After picking three baskets full, I stopped on the way home for a Coke and bologna sandwich at a little country store. Senator lapped up his water and enjoyed his bologna, then back home to make fig preserves - and save a few for

Pork Chops with Fresh Fig Sauce

4 (about 8 ounces each) boneless pork top loin chops, 1-1/2 inches thick

Kosher salt

Fresh ground black pepper

1 Tablespoon olive oil

1 Tablespoon butter

1/2 cup minced yellow onion

1 clove garlic, finely minced

1/2 cup balsamic vinegar (with 1 tablespoon honey added)

1 cup chicken broth

1 teaspoon fresh thyme

1 cup sliced mushrooms

1 cup diced fresh figs plus several whole figs for presentation

Place each pork loin chop between sheets of plastic wrap and pound down to a 1-inch thickness. Season with salt and pepper.

Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear chops until golden brown on each side, turning only once. Remove to a platter and keep warm.

Reduce heat; add onions and sauté for 2 minutes. Add garlic and sauté an additional minute. Add mushrooms and sauté one minute. Carefully pour in balsamic vinegar and stir to deglaze the pan, scraping up browned bits. Cook 1 minute, and then add chicken broth, thyme, and figs. Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.

Return chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for 4 minutes. Serve pork chops with the fig sauce. Garnish with whole or half figs.

Peanut Butter and Chocolate Fudge Melt Away Cake

My mother surprised my cousin, Barbara, who loves peanut butter and chocolate with this cake for her birthday. When she took the first bite, she moaned and said, "Oh gosh, just be quiet and let me savor this." Everyone who tasted this new recipe absolutely vowed it to be A KEEPER. I hope you enjoy it.
1 cup butter
1/3 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs, beaten
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
3/4 tablespoon vegetable oil (peanut preferred)
1 cup peanut butter


Buttermilk Icing
1/4 cup cocoa
1/2 cup butter
6 tablespoons buttermilk
1 teaspoon vanilla
1 lb powdered sugar or more for desired consistency
Preheat oven to 350 degrees. Combine butter, cocoa, water, buttermilk, and eggs in a pan. Cook over low heat until bubbly. Add flour, sugar, baking soda, and vanilla. Mix well. Pour into nonstick 11x13-inch cake pan. Bake for 30 minutes. Mix the oil and peanut butter together and spread over warm cake. Chill thoroughly. Make icing by combining cocoa and butter in pan. Cook until bubbly. Add the remaining ingredients. Mix until spreading consistency.

Deep Fried Coca-Cola Lawsy Mercy Sunday with Tennessee Whiskey Cream

Deep Fried Coca-Cola Lawsy Mercy Sunday with Tennessee Whiskey Cream

“Will Sure Nuff have You Whistling Dixie”My dear friend, Lynda Evjen, who is one of the country’s grand hostesses when she’s not on stage or raising money for some noble cause, shared a fried coke recipe with me. Since we both live in the heart of Dixie – right here in Tennessee, I tweaked it just a bit and served it over the 4th to a hot and exhausted group who had just come off the river. Lawsy Mercy is all I can say. They’re all whistling Dixie now and like I always say,” There are only two types of people in this world. . . Southerners and those who wish they were!” Now you can see why.

Fried Coke

1 cup coke

4oz butter

1 cup all-purpose flour

4 large eggs

1 tsp vanilla

4 tbsp cinnamon sugar (2tbsp sugar mixed with 2tbsp cinnamon)

In a sauce pan bring the coke and butter to a vigorous boil. Remove from the heat and add the flour, stirring constantly. Return this paste to low heat and cook until all the flour is incorporated and the dough forms a single ball. Remove the pan from the heat and place the dough in the bowl of a stand mixer to cool. After cooling for about 10 minutes (don’t want to scramble your eggs) turn the mixer on low and add the eggs one at a time, waiting for the previous to be completely incorporated before adding the next. Add the vanilla and mix until smooth.
Preheat your deep fryer to 360 degrees F. Using two spoons drop dough about ½ to 1 teaspoon at a time into the hot oil. Fry for about 5 minutes until golden brown and cooked through. Remove from the oil and place on a cooling rack placed over a cookie sheet. Sprinkle with cinnamon sugar and either enjoy immediately or make the Lawsy Mercy Fried Coke and Tennessee Whiskey Cream Sunday.

Coca-Cola Syrup

1/4 cup sugar

2 teaspoons cocoa

1/4 can Coca-Cola

1/4 cup butter

1 tablespoon light corn syrup

Dash of cinnamon

1/2 teaspoon vanilla flavoring

In a small saucepan mix together the sugar, cocoa, cinnamon, Coca-Cola, butter and light corn syrup. Cook over medium-high heat stirring constantly. Bring it to a boil and lower the heat a bit. Cook until it thickens up, stirring constantly. Once the mixture thickens, stir in the vanilla flavoring and remove from heat. Allow the Coca-Cola syrup to cool slightly.

Tennessee Whiskey Cream

2 cups heavy whipping cream

2 tbsp simple syrup (equal parts sugar and water heated to create a sugar solution)

1 shot of Gentleman Jack (or Black Jack)

Combine whipping cream, simple syrup and Tennessee whiskey. Pour the mixture into your whipped cream maker and charge. Alternatively you can whip in a mixer until stiff peaks form.

To assemble, add a small amount of syrup to the bottom of a Sunday glass, fill the remainder of the glass with coke beignets. Top with more Coca-Cola syrup and a dollop of Tennessee Whiskey Cream; serve while the beignets are still warm. Enjoy.

Avocado-Bacon Tomato Melt and Avocado-Bacon Tomato Salad DOUBLE YUM YUM

Since sharing this recipe I have had many tell me it has become a favorite! My friend, Kent Freeman, who recently was chosen as the floral and table designer for the First Ladies Luncheon says this has become one of his all-time favorites. Kent has fabulous taste all the way around. Check his designs and gifts out on FaceBook! FedEX delivers practically anywhere! Give him a call in Jackson Tennessee.
J. Kent Freeman Floral Design & Gift Co

Avocado-Bacon Tomato Melt

4 English Muffins (split in two)

1 Avocado (ripe), peeled, pitted, sliced and lightly dipped in lemon juice

1 large Tomato, sliced thin

Coarse salt

1/4 cup Fresh Basil, chopped

8 slices thick bacon (baked until crisp)

Havarti Cheese, sliced thin

1/4 cup grated Parmesan cheese

Fresh ground Black Pepper

¼ cup Mayonnaise with ½ tsp Chili Powder, dash cayene, and 1 tablespoon Sugar added

Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven. Spread each muffin half with mayonnaise and top with sliced avocados, bacon and sliced tomatoes; lightly salt the tomatoes. Sprinkle chopped basil over the tomatoes. Put a layer of Havarti cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper. Broil the prepared muffin halves for approximately 2 minutes or until cheese has melted. Remove from oven and enjoy!

Avocado, Bacon and Tomato Salad

8 slices bacon, cut into bite size pieces

4 thin slices Vidalia or red onion

2 cups assorted lettuces,

1 ripe, fresh avocado, seeded, peeled and cut into pieces

4 medium tomatoes, cored and diced

1 ripe, fresh avocado, seeded, peeled, quartered and thinly sliced

Mix the above ingredients and add Croutons and Dressing

Homemade Croutons

Extra virgin olive oil

3 pieces Italian bread cut into chunks

Sea Salt, to taste

Freshly ground black pepper, to taste

Heat oven to 175 degrees. Dip both sides of pieces of bread lightly into olive oil. Spread out on baking sheet. Season with salt and pepper. Bake in slow oven for 15 -30 minutes depending on size of bread chunks. Turn over once while cooking. They will be crispy when ready. Remove and cool for salad.

Dressing

1/2 cup extra virgin olive oil

2 Tbsp. apple cider vinegar

1 large lemon, juiced

2 tsp. spicy Dijon mustard

1 Tbsp. light brown sugar

Dash cayenne

2 Tbsps. mayonnaise (Duke’s is best)

Salt, to taste

Freshly ground black pepper, to taste

In blender, combine all ingredients except oil; blend. With blender running, add oil. When well mixed, adjust seasonings to taste. Refrigerate.

Cracked Black Pepper Oil

2 Tbsp. coarsely ground black pepper

1 tsp. sea salt

1/2 cup extra virgin olive oil

2 Tbsp. freshly squeezed lemon juice

In a small bowl, whisk together all of the ingredients. Set aside until ready to use.
A survey conducted by the National Cancer Institute demonstrated that ounce per ounce the glutathione content in our avocados is three times that of bananas, apples, cantaloupes, grapes, plums and cherries. Glutathione functions as a buffer neutralizing acids that can cause damage to cells in the body during the process of aging, heart disease and cancer.Numerous studies have linked glutathione to the prevention of various types of cancer, including cancer of the mouth and pharynx and also heart disease. Avocados are rich in nutrients, with vitaminsA, B-complex, C, E, H, K and folic acid. Research has shown that avocados are the highest fruit source of lutein among the twenty most frequently consumed fruits. In addition to the new prostate cancer reduction findings, lutein is also known to protect against eye diseases such as cataracts and macular degeneration, the leading cause of blindness.
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The Hatchie Bottom Diva Society - Rocks and Cooks Like Nobody's Business

Sherry T., Bibi F., Sheryl P., Lyda Kay F., Beth H., Sherry B., Libby M., Becky F., Jacque H. (l-r)

Laurice Lanier, World Tour of 3 Mo Divas

Brown Sugar Cookies

This was a recent meeting of the Hatchie Bottom Diva Society in Jackson TN. It's small group of women, some who have been friends since childhood, all live in the Hatchie Bottom area of West TN. We meet two or three times a year and solve world problems, say something "nice" about anyone who is not in attendance, and sample ice cold beverages. Sometimes we potluck for brunch, lunch, or patio supper. Other times like our June 2010 'get together' we go out to a favorite watering hole or cafe. We went to Coyote Blues and the owner, who happens to be a former University of TN Vol  and NFL star actually delivered drinks to our table and visited with us, since we were having so much fun!

Membership is by invitation only and the group received national attention when member, Laurice Lanier, who is actually a big time DIVA and currently on tour with 3 Mo Divas, listed the club on her bio. A reporter from LA had to know about the HBDS. Laurice explained that we were a behind the scenes group of powerful, philanthropic, successful women from Tennessee who knew how to make things happen and who loved helping each other and those in need. But she warned, "Don't get on our bad side, cause you don't want to go there." That went out on the AP wire. We have arrived. Not only can we rock and roll with the best of them, we can cook too, when need be!

Hope Ya'll Enjoy these Diva Favorites

Mama's Sunday Company Chicken

8 chicken breasts,

8 slices bacon

2 (10-ounce) cans cream of celery soup

1 cup sour cream

Slivered almonds

Shredded cheddar cheese

Wrap one slice of bacon around each boneless chicken breast. In medium bowl, combine condensed soup and sour cream and mix with wire whisk to blend. Thoroughly coat the chicken with the sour cream-soup mixture, leaving in a large mixing bowl overnight in your refrigerator. The flavors really merge if you let this marinate in the refrigerator overnight, but you don't have to take this step. The chicken will be marvelously tender if you just place it into the casserole pan or Crockpot.

Place in a 9 X 13-inch casserole pan. Wrap foil over casserole and place in oven on 350 degrees for 1 to 1-1/2 hours, depending on your stove's temperature level). If you have more than one layer of chicken breasts, this will add to the cooking time. This can also be cooked in a Crockpot on low for 6 to 8 hours until chicken and bacon are thoroughly cooked.

Once arranged on a serving platter, sprinkle top with slivered almonds and shredded cheddar cheese. Side garnish on platter: For additional color, consider large red grapes at either end of the platter with parsley for greenery; or pickled beets, carrots or your family’s favorite vegetable. You can serve with baked or mashed potatoes, and use leftover sauce over the potatoes, if so desired. Jacque Hillman, Jackson TN

Spinach Cheese Bake

This recipe from Louise Copeland JMCGH Specialty Unit is a longstanding favorite

1 (10 ounce) package frozen spinach, cooked as directed

2 tablespoons flour

2 eggs, beaten

3 ounces cream cheese, cubed

3/4 cup American cheese, cubed

1/4 cup butter, cubed

1-1/2 teaspoons instant minced onions  or chopped yellow onions

1/2 teaspoon salt

Topping

1/2 cup fine bread crumbs

1/4 cup butter

1/3 cup Parmesan cheese

Cook spinach as directed and mix with other ingredients. For topping melt butter add crumbs and par. cheese. Sprinkle over spinach and bake in 350 degree oven for 30 minutes until bubbly and topping is brown. Sherry Thomson, Jackson TN

Milky Way Cake

This cake was my mother, Juanita Garland's, specialty. She always made it look as good as it tastes.

Cake

1 stick margarine

8 regular size Milky Way candy bars

1 cup Crisco

2 cups sugar

4 eggs

2 ½ cups plain flour

1 ½ cups buttermilk

1 tsp soda

2 tsp vanilla

1 cup chopped pecans

½ tsp. salt

Melt Milky Way bars and margarine together. Combine remainder of ingredients and mix well. Then add melted candy and margarine. Grease 3 round cake pans and flour bottoms only. Divide cake mix evenly among three pans. Bake at 300 for 45 minutes to an hour, or until toothpick inserted in center comes out clean. Do not overcook. If edges brown very much, it will taste burned. Cool 10-15 minutes on wire rack, then remove cakes from pans and cool completely on racks. Beth Heatherly, Jackson  TN

Icing

2 ½ cups sugar

1 cup evaporated milk

1 stick margarine

6 oz. pkg. semi-sweet chocolate chips

1 cup marshmallow cream

Combine sugar, milk, margarine, and chocolate chips in saucepan and cook to soft ball stage. Fold in marshmallow cream. Cool, then frost cake. Beth Heatherly, Jackson TN

Brown Sugar Cookies

14 TBS butter

1-3/4 cup Dark Brown Sugar

1/2 tsp Salt

1 Large Egg plus 1 Yolk

1/2 TBS Rum Extract

2 cups AP Flour

1/2 tsp Baking Soda

1/4 tsp Baking Powder

1/4 cup sugar

1/4 cup brown sugar

Preheat oven to 375 degrees. Melt 10 TBS of butter in a small pan and keep on the low heat for 4 minutes until the butter is a light brown color and smells nutty. Pour into a separate bowl and add the remaining 4 TBS butter and whisk to melt the butter.

Let cool 3 minutes, then add brown sugar and salt. Whisk until brown sugar is completely clump free and smooth. Add egg, egg yolk and rum extract. (can be replaced with vanilla extract)

In a separate bowl whisk together flour, baking soda and baking powder. Add to the wet mixture and mix until fully combined, using a spatula.

Combine 1/4 cup of each sugar and brown sugar and mix. Roll out 36 balls of dough and coat in the sugar combination.

Bake the cookies for 8 minutes, placing only one cookie sheet in the oven at a time to ensure even baking. Rotate the cookies after 4 minutes. Becky Fly, Jackson TN

Black Forrest Trifle

This chocolate lover’s dream is very rich and full of dark sweet cherries and chocolate—perfect for Valentine’s. Trifles serve a crowd, may be prepared ahead of time, and are so pretty.

1 (1 pound 4.5 ounce) box reduced fat fudge brownie mix

1/4 cup almond liqueur, divided

1 (21-ounce can dark sweet cherry pie filling

1 teaspoon almond extract

2 (4-serving) boxes instant chocolate pudding and pie filling

3 cups skim milk

1 (8-ounce) container fat-free frozen

whipped topping, thawed

Preheat the oven to 350 degrees. Prepare the brownie mix according to the package directions. Cool and cut into squares. Place half of the squares in the bottom of a trifle bowl or glass dish. Drizzle the squares with 1/8 cup almond liqueur. Combine the cherry pie filling with the almond extract in the can, stirring well.
Spread half the cherry pie filling over the brownies. In a mixing bowl, prepare both packages of the chocolate pudding with skim milk, according to the package directions. Spread half the pudding over the pie filling and top with half of the whipped topping. Repeat the layers, ending with the whipped topping. You may garnish with cherries and/or fresh mint.

Though I’m known to many as ‘The Southern Lifestyles Lady,’ among family and friends, I am known as “the trifle queen.” I enjoy preparing trifles. They are easy to make, and they are visually impressive, especially when served in a beautiful Irish crystal trifle bowl. Lyda Kay Ferree, Jackson TN

Fig Preserve Cake
This was my grandmother, Winnie Williams’ recipe and boy was she ever a good cook.

2 cups sifter flour

1 teaspoon salt

1-1/2 cup sugar

1 cup oil

1 cup buttermilk

1 tablespoon vanilla

1 teaspoon soda

1 cup fig preserves

1 cup chopped nuts

3 eggs

1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon cinnamon

Sift together flour, salt, soda, sugar and apices. Add oil and beat well; add eggs. Add buttermilk gradually. Add figs, nuts and vanilla. Pour into a well greased 9x13 cake pan. Bake for 45 minutes in a preheated 325 degree oven. When cake is done, and while hot, pour sauce over cake while it’s still in the pan.

Sauce

1 cup sugar

1 stick butter

1 tablespoon vanilla

1/2 cup buttermilk

1/2 teaspoon vanilla

1 tablespoon corn syrup

Mix ingredients and boil for 3 minutes. Pour on while sauce is hot. Allow cake to cool in pan before serving. Sheryl Putnam, Jackson TN

Frozen Cranberry Salad

Our twins Bo and Jessie are now 26 years old and Bo has loved this salad as far back as I can remember. I’ve been making it for him for at least 23 years and now when he comes home, he always hopes that I’ll have some made just for him . . . and I usually always do have it waiting.

1 can sweetened condensed milk

1 can whole cranberry sauce

Juice of 2 lemons

1 (16 ounce) can crushed pineapple

1 container frozen dairy topping

Mix all ingredients together except for topping. Gently fold the topping into mixture. Spoon into cupcake papers and freeze. Sherry Blackford, Jackson TN

Sally Mama's Sour Cream Cornbread

So easy and so good!

1 stick butter plus one to two tablespoons

1 can creamed style corn

2 eggs, beaten

1 cup sour cream

1 cup self rising cornmeal

Put one to two tablespoons of butter in a cast iron frying pan. Put the pan in the oven while it is preheating to melt the butter and heat the pan.

To one stick of melted butter add a can of cream styled corn, two beaten eggs, one cup of sour cream and one cup of self rising cornmeal. Mix well and pour into the greased frying pan. Bake in a 350 degree preheated oven for 25 minutes or until a knife comes out clean.

Optional ingredients: 1/2 of a medium onion, grated; one small can of green chilies, drained and chopped; 1 cup of grated cheese; 2-3 jalapenos diced very fine. Bibi Ford, Cedar Grove TN
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Party Time at the Penthouse Photographs - Ol Man River Sunset Supper in Memphis

   

Oh, I so hope you enjoyed peeping into the party we held at the Memphis penthouse to launch the 30th Anniversary Fashion Celebration and Dinner honoring my friend, Pat Kerr. Friends gathered to enjoy an Ol'Man River sunset supper from TN, MS, and AR. It is always magical. Everyone was offered a TN mint julep the moment they stepped off the elevator. Then into the grand salon to mingle, through the library, and out onto the terrace. Appetizers of Egg Salad with AR Caviar or TN Smoked Salmon on toast points were passed as the DIVAS circulated and sang to the crowd. The the dining room doors were opened and a Southern buffet was served in the lipstick red dining room. Oh la la, it was delicious - fried chicken, spinach souffle, garden fresh tomatoes with basil and cheese, mashed potatoes, biscuits and yeast rolls, strawberries with sour cream and brown sugar and chocolate mousse. The most charming waiters who knew many guests by name circulated to keep drinks refreshed and everyone happy. Barges rolled slowly down the mighty Mississippi and the sun sank behind the Mississippi bridge. Oh it was a good time had by all and many thanks to our friends who provided Jack Daniels - wouldn't be a TN party without it and One Hope WINE - please try this new wine, it's wonderful and part of the proceeds of each bottle goes to charity.

Decadent, Intoxicating, Simple, and Va Va Va Voom - Strawberries Anyone?

This is one of the most decadent, intoxicating, simple, va va va voom desserts you can serve. Sure you can dress it up - silver trays laden with cold fresh berries and crystal compotes of sour cream/whipped cream and brown sugar. Or serve this favorite at your next picnic, prayer group, bridge club, or even to children who are picky about eating fruit and watch them all ooh and aah.

Mix one part whipped cream and three parts sour cream. Clean the berries, dry off, serve chilled with the dipping bowls of sour cream/whipped cream and brown sugar. If you've never tasted this, oh my, try it now and then serve it the next time you want to impress someone. I believe regardless of what you serve for your entree, a spectacular dessert is what people tend to remember. Well just try this one!