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!

Brown Sugar and Sage Dijon Pork Chops on the Grill

Serve with roasted asparagus, baked sweet potato, and for dessert – fresh sweet strawberries with sour cream/whip cream and brown sugar for dipping. Serve your favorite wine or beverage and toast the lazy hazy nights with family and friends. The “lightening bugs” are here and that means summer is just around the corner.

4 T fresh sage, chopped fine

1-1/2 tsp. coarsely ground fresh pepper

2 tsp. coarsely ground sea salt

Pinch cayenne pepper

1/2 cup Dijon mustard

1/2 cup stone ground mustard

2 tablespoons sorghum (can substitute honey)

1/2 cup brown sugar

1/2 cup oil

1/4 tsp. garlic powder

1 T onion powder

Zest of 1 large lemon plus juice

4 thick pork chops

Mix all ingredients; place in plastic bag; add chops. Marinade for six hours or overnight. When ready to cook. Dampen a paper towel with oil and wipe grill to prevent sticking. Put water in a tin pie pan and place on one side of grill. Heat grill to about 450 degrees. Place chops on opposite side of grill from water and sear on one side for a couple of minutes, then turn over. Reduce heat and allow chops to cook. The steam from the water will keep the meat moist. If water evaporates, simply add some more. I usually add some sage to the water as it steams and smells good. Garnish with fresh sage leaf if you like.

Sweet Blossom Cocktail - An Elixir that will draw Love to You, Like Bees to Honey

The elderflowers are picked in the Alps and transformed into a nectar that will draw happiness and love to you, like bees to honey. So how does Elderflower taste? A little like asking a hummingbird to describe the flavor of its favorite nectar. It’s a little like pear, or sweet grapefruit, or honeysuckle – subtle and delicate yet captivating.

St Germain is the first liqueur in the world created in the artisanal French manner from freshly handpicked elderflower blossoms.

Sweet Blossom

12 oz Champagne

11 oz Soda Water

9.5 oz St Germain Eldeflour Liqueur

1 Lemon Wheel

1 Lime Wheel
1 Orange Wheel

Pour all ingredients into 36 oz carafe. Float the fruit wheels in the carafe. Serve over Ice. Makes 6 servings