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Sunday, December 14, 2014

CRUNCHERS - that Christmas confection that got more than ONE MILLION LIKES

CRUNCHERS

This is a favorite Christmas dessert to share with friends and neighbors when they stop by during the holidays. It may not be the most gorgeous dessert in the world but it is one of the most decadent. This one recipe has brought over 1,000,000 guests to Twirl and Taste for the recipe. Enjoy and Merry Christmas from our home to yours.
80 club crackers
1 cup butter
2 cups graham cracker crumbs
1 cup firmly packed light brown sugar
1/2 cup milk
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels
Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
In a small saucepan, combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.

Sunday, November 30, 2014

Food gifts for Christmas - Cracker Jacks and Oyster Crackers - additicing deliciousness in every handful!

It's beginning to look a lot like Christmas everywhere you go. Senator and I are beginning to get our goodie bags ready and start the cooking and baking to finish them off so we can deliver them ahead of Santa. Why wait to the last minute to give gifts that could be enjoyed as we get into the holiday rush. Cracker Jacks and Oyster Crackers are going into cellophane bags for the baskets this year. It might be simple to make and sinful to eat, but it sure is good for children of all ages.
Because these recipes were published by my feature in Gannett today, I can't print here just yet, but you can get the recipe by clicking on the link -WARNING they are both addicting!!!



Ultimate Christmas Cookie - Santa's Butter Cookies

Santa's Butter Cookies
This recipe was selected by Southern Living magazine for both a feature and their annual cookbook. They may not be as decorative as some of the sugar cookies with all the sprinkles and icing, but they don't need any of that - they are pure deliciousness - butter, sugar, flour and a little strawberry jam.
WITHOUT A DOUBT, MY FAVORITE HOLIDAY COOKIE.
Because this recipe was published by Gannett today, you'll need to click the link below to get the recipe. . . I hope you try and love these as much as my family has over the years.
HINT - make them a few days early and store in airtight container - MAGIC HAPPENS and they transform into melt-in-your-mouth happiness.Santa's Butter Cookies

Muscadine Wine Coffee Cake - easy, delicious and full of warm spices


MUSCADINE WINE COFFEE CAKE is full of the spices of Christmas - good and easy!
Century Farm Winery in Jackson TN is a great place to visit and to learn about wine making and growing grapes from a former rocket scientist and his lovely bride - grown on the land that has been in her family for over 100 years. Learn about blending and food pairing from this vintner who has won international, national and state awards for their wine - great Christmas gifts! READ ALL ABOUT IT. Photos courtesy of Darren Lykes
This was published by Gannett today so I can't share here just yet, but you can get the recipe by clicking this link. Muscadine Wine Coffee Cake

Carl and Jo O'Cain with Tom Carr at the Century Farm Winery in Jackson TN and YES THEY SHIP WINE.
Century Farm Wine Website
 


Saturday, November 29, 2014

Pure Bliss Caramel Marshmallows - perfect for gifts at Christmas

Pure Bliss Caramel Marshmallows
These are so simple to make and take no time. I couldn’t believe it when chefs and gourmet cooks raved about them until I broke down and tried it. They package beautifully and when in an airtight tin they last for a while - so they can be shipped or made a few days ahead of when you plan to use or deliver in gift baskets.

Marshmallows
1 bag large or jumbo marshmallows

Caramel Icing
1/2 cup unsalted butter
1 cup packed dark brown sugar
1/4 cup milk
1 cup sifted powdered sugar

Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar. Remove from heat. Cool for a minute; stirring; beat powdered sugar into milk mixture until smooth. Dip marshmallows into warm icing. If it hardens before they are all dipped, warm over low heat. Top with some toasted chopped pecans or coconut, sparkling crystal sugar or a light sprinkle of sea salt. . . or just plain because that’s how good they are!
My friend, Liz Gist, who is the First Lady of Jackson, made these marshmallows and topped hers with a little sea salt or crushed pecans. She's one of the best cooks I know and makes most everything from scratch - so I knew this must be decadent for her to rave about them . . . and I assure you they are!
 



Sunday, November 2, 2014

ADDICTING - yes they will eat their vegetables and LIKE IT! Succotash Salad with Bacon Vinaigrette

In addition to the turkey and dressing on holiday tables are an array of side dishes. Some are traditional selections that remind those gathered around past Thanksgiving tables and the loving hands that prepared the dishes. Most everyone has a favorite and many menus consist of those special dishes. Check out SUCCOTASH SALAD.

Succotash Salad

2 cups cooked baby lima beans
3 cups fresh corn kernels
1 cup Romano tomatoes, seeded and chopped
1 small onion finely sliced
Combine all vegetables in a large bowl.

Bacon Vinaigrette
2/3 cup oil
1 tablespoon bacon grease
1/4 cup cider vinegar
1 tsp. Dijon mustard
1 tbsp. sugar

8 slices bacon, cooked and chopped
Sea salt and freshly ground black pepper

Whisk vinegar, mustard and sugar together in a blender or food processor. Gradually add oil and bacon grease in a stream and allow to incorporate. Season with salt and pepper to taste. Pour the dressing over the vegetables; add bacon and mix to combine. 
 

Let's Talk Turkey -some of the best recipes for the Thanksgiving table. . . try this Brined and Roasted Turkey with butter, sage leaves and garlic

 



Brined and Roasted Turkey
Brining turkeys has become de rigueur in many American households. Soaking the bird in a salty brine helps to seal in flavor and moisture. Cook turkeys at a lower temperature to preserve its moisture, as the bird continues to cook once it is removed from the oven.

Photograph courtesy of Williams-Sonoma

This is a moist and easy recipe for your Thanksgiving turkey. Butter, sage leaves and garlic then let it cook. Featured in my Let's Talk Turkey feature today for Gannett. The recipe is yours, just click the link below as I can't post it here for a few days.
Click Here for the RECIPE for BRINED and ROASTED TURKEY

Thursday, October 16, 2014

Thousands of Pumpkins and Winter Squash displays are OUTDOOR PUMPKIN ART and makes for a yummy Pumpkin Roll with Caramel Fudge Sauce

It's that time of year when there's a crispness in the air, the sun slips down earlier and the leaves turn the gorgeous shades of fall. It's also football time and there are beautiful pumpkins everywhere. Here in Jackson Tennessee, the University of Tennessee Research and Educational Center raises pumpkins and other winter squash for research. When all is said and done, they create a display of thousands of pumpkins which is truly a work of art. The massiveness of the displays over the years will always take your breathe away. It also makes me think about the always favorite pumpkin roll with cream cheese and a caramel fudge sauce that I like to serve with each slice. Get this recipe from the feature I wrote for a Gannett paper and can't publish here just yet. Be careful if you celebrate Halloween and remember that dark costumes can camouflage little ones in the dark - watch out for the traffic and remember that pumpkin seasoned roasted and seasoned, muffins with chocolate chips or pumpkin spice cookies make a yummy treat.CLICK HERE for the PUMPKIN ROLL RECIPE





Sunday, September 28, 2014

Grilled Honey Lime Chicken Breasts - Lawsy Mercy GOOD TAILGATING RECIPE

GRILLED HONEY LIME CHICKEN is the bomb! Marinate skinless, boneless chicken breasts then grill and serve hot off the coals or refrigerate and serve cold - it is absolutely one of the best tailgating recipes and for any other time too!
Delicious with grilled asparagus, corn pudding, orange-date salad, cold pasta salad . . . or whatever else you like!
This was featured in a Gannett newspaper food story that was published today so I can't print the recipe here just yet - BUT YOU CAN GET THE RECIPE BY CLICKING THE LINK BELOW. Enjoy!
 Get the RECIPE in today's JACKSON SUN.

Tailgate Winning Recipes for 2014 Cheese, Bacon, Corn and Magic - what's not to like?

Tailgating? Try MARILYN'S CHEESE BAKE with CORN and BACON is off the charts - just like her, it's magical. Get the recipe in THE JACKSON SUN.
"I love the fact that Captain Rodney’s is made it Tennessee and it’s to die for! We like going to ballgames and tailgating – it’s about food, football and fall weather – how much better can it get? We’ve cheered for Milan, Jackson High, University of Memphis, Lambuth, Mississippi State, UT, the Titans and the Grizzlies and others, especially if we know someone who’s playing." Marilyn
Marilyn and Ed Jackson are proud grandparents!
 
You can order Captain Rodney's from Marilyn and she ships around the world. Call her at 731) 868-1717

Wednesday, September 10, 2014

Hug a Firefighter on 9/11 or take dinner to your local Fire Station. TN Magic Dew BBQ Sauce with Hickory Pit Pulled Pork, Red Slaw, Oak Cliff Caviar, Deviled Eggs, Baked Beans, Amish Bread, Hash Brown Casserole and Old Fashioned Potato Salad

On 9/11 it's easy to remember some of America's finest who soon became the saving grace of the tragedy which struck our Nation. The fire fighters and other first responders were there to rescue, save, recover and even give their lives for those in this horrific crisis that stilled the world.
Chef Andreas Kisler is JFD Honorary Chief along with Andrew Boks who is the culinary chair of Bone Appetit.
Take this opportunity to thank those people in your communities who are also heroes in the waiting. We took dinner to one of our stations and listened as these brave men and women who take such pride in their jobs. An Executive Chef from The Peabody Hotel, Andreas Kisler, the First Lady of Jackson, Liz Gist, and a cardiologist, Dr. Elie Korban, joined a group of friends who are working together on a dog-rescue non-profit (Bone Appetit) to say THANK YOU to the Jackson TN Fire Department.
They are a fit bunch and wanted a traditional BBQ supper so that's what they got.
I encourage you to stop by and say hello or take your local fire fighters a batch of homemade cookies or some chicken off the grill - whatever you like to cook. Who knows one day they may be there to save your life.
Hand pulled hickory-smoked BBQ Pork from Hwy 87 BBQ (Exit 87 off I-40 in Jackson TN)
Dr. Elie Korban enjoys dinner with the crew from Station One, A Shift and is amazed to learn that they are trained EMT's in addition to knowing how to fight fires.
 
Deviled Eggs


TN Magic Dew BBQ Sauce – long a secret on the BBQ circuit
1 cup apple cider vinegar
1 cup ketchup
1/2 cup Mountain Dew
1 cup finely chopped onion
2 tablespoons minced garlic
4 tablespoons butter
3 tablespoons sorghum molasses
2 tablespoons prepared mustard
1/3 cup light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 tablespoon mild chili powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup Louisiana Hot Sauce
1 teaspoon fresh ground black pepper
1 teaspoon cayenne
Red pepper flakes, optional
Melt butter in a saucepan over a medium heat. Add onion and garlic and sauté until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 1 hour. Allow to cool. Puree this sauce. Store in refrigerator.
Amish Bread
 RECIPES are all in a newspaper article published today by Gannett so I can't print here yet.
Red Slaw, Hash Brown Casserole, Deviled Eggs, Oak Cliff Caviar, Baked Beans, Southern Potato Salad, BBQ Pork, Amish Bread and Devils food and White Layer Cake with Raspberry Mousse and European Buttercream Frosting.
Baked Beans

Oak Cliff Caviar
 



Monday, September 8, 2014

Larruping Good Southern Lemon Chess Pie - the one that goes first at Church Potluck Suppers.

Lemon Chess Pie
Have you ever heard about those old Southern recipes that are passed down from one generation to the other - usually not written down, the kind that they serve at church potluck suppers and the dish is always licked clean - well here you go this is one of those larruping good pies! 
3 large eggs
1-1/2 cups sugar
1/4 pound butter
1/4 cup milk
1-1/2 tbsp. flour
1-1/2 tbsp. meal
1 large lemon, grated rind (zest) and juice
 
Beat well; bake in unbaked 9-inch pie crust for 45 minutes at 350 degrees. Let cool before serving.
This recipe came from one of the best cooks in the South, Page Jackson of the Browns Community in West Tennessee. She has won the praise of Master Chefs for her cooking! ENJOY every bite

Thursday, September 4, 2014

Blue Ribbon Apple Pie from West TN State Fair - GRAND CHAMPION Good!


We're getting ready for the West TN State Fair next week. My mother and I have judged in the culinary competitions many times . . . and this remains one of my all-time favorite winning recipes!
 
This was the blue ribbon prize winner at the West TN State Fair  about 4 years ago and was made by Suzanne Grimsley.

Oh y'all this is old fashioned delicious! It's worth making the crust, I promise! The apples are sliced and stacked for rows of rich goodness. And with a scoop of vanilla ice cream oozing as it melts! Who could resist?

Crust
2-¼ cups all purpose flour
1 generous cup of shortening
¼ tsp. salt
1 T. cider vinegar
3-4 T. cold water
Add salt to flour. Cut in shortening thoroughly. Add vinegar and 3 T. water. Mix with a fork until dough
rounds up in the bowl, adding water if necessary. Line greased pie plate with half of dough.
Filling
5-6 apples
1 cup sugar
3 T. flour
Cinnamon
2 T. butter
Peel and core apples. Slice thinly into pie shell. Mix flour and sugar. Sprinkle over apples. Sprinkle with cinnamon to taste. Dot with butter. Add top crust. Cut vents for steam. Brush crust with milk and sprinkle lightly with sugar. Bake at 425 for 15 minutes. Lower oven to 350 and bake for 45 min. to 1 hour.



Monday, September 1, 2014

Luscious Lemon Ice Box Pie

  Luscious Lemon Ice Box Pie
2 (14-ounce) cans sweetened condensed milk
1 cup fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks
1 (8-ounce) package cream cheese, softened
In a medium bowl, whisk the condensed milk with the cream cheese and lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes in 325 degree oven, until the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and refrigerate the pie for at least 6 hours.

Whipped Cream Topping
2 cup2 whipping cream
1 teaspoon lemon zest
4 tablespoons powdered sugar
Garnishes: lemon slices, fresh mint leaves
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; blend in the zest and dollop over chilled pie. Garnish, if desired.

Lemon Ice Box Pie Crust
3 cups vanilla wafer crumbs
1/4 cup powdered sugar
1 stick butter, melted
Vanilla wafers to line rim of pie after cooking and before topping with whipped cream
In a medium bowl, mix together the wafer crumbs, sugar, and melted butter until mixture resembles wet sand. Using your hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan. Bake in a 325 degree oven for about 10 minutes. Remove the crust from the oven and transfer to a wire rack to cool completely before filling.



Tuesday, August 5, 2014

Coffee that is purely delicious - PURO

What's not to like about the rainforest? I believe there are plants that grow freely there which modern medicine would label miracle cures if we could only harvest. It's a pure, rich section of this planet which the good Lord created for man on Earth.

One of those products is COFFEE and I would like to introduce you to Puro Fairtrade Coffee. I get many food products sent to me for review but this is one that I recommend. I like a mild but rich flavored coffee in the morning and this is it!

Puro was created in 2005 and since its conception, has always sourced Fairtrade, organic and shade grown coffee. For every cup of coffee sold, money is given to buy and protect areas of rainforest in South America. To date, these folks have saved over 5,600 acres (approx 6,000 football fields) of rainforest across 3 Puro reserves in Ecuador, Brazil and Colombia with the help of our loyal clients.


 This is an interesting film right from the heart of the South American Rainforests. www.vimeo.com/fairtradecoffee/our-story

Sunday, July 27, 2014

Vote for SENATOR, a LAB running for Good Dog at Garden and Gun - Bow Wow Bow Wow very much!

Someone entered the Senator in a contest Garden and Gun has for good dogs. He's asking for your vote and thanks you for giving him a minute of your time.

Saturday, July 26, 2014

Big ORANGE - Go VOLS Sherbet is delicious and only uses two items!

Big Orange – Go VOLS Sherbet - 4 + 2 = DELICIOUS
4 cans of Orange Slice (Orange Crush works too)
2 cans of Eagle Brand Milk
Put in Ice Cream Maker and let it go! this is Zach Coleman's recipe and it's a sure keeper for summer.   HAVE A FUN WEEKEND!