Favorite Recipes

The recipes below are famous and DELICIOUS amongst my family and friends! After taking to countless growth groups, church dinners, parties, and just dinner with friends, they have been requested by so many people that it was suggested that I put them on my blog. So here they are! Be sure to check below as well for helpful hints that I have learned after DISASTERS with some of these recipes... :) Enjoy!

Crock Pot Mac N Cheese

Ingredients Needed:
16 oz box of Elbow Macaroni
1 large block of Colby cheese
1 large block of Monterey Jack Cheese
1 egg
1 small can of evaporated milk
1 stick of butter

Cooking Instructions:
- Cook and drain elbow macaroni and set aside.
- While noodles are cooking, shred cheeses yourself (it's better than just buying bagged shredded cheese) and mix all together in separate bowl and set aside.
- Slice stick of butter into pads and set aside.
- Mix together in a small bowl egg and milk.
- Layer in crock pot- 1/3 of your noodles, 1/3 of your cheese mixture, and 1/3 of your butter, then layer again.... noodles, butter, cheese, noodles, butter, cheese, etc until gone.
- Pour egg/milk mixture evenly over the top of the layers in crock pot.
- Cook on high for 1 hour until cheeses are melted.

Serves 8-10 people
Courtesy of Shannon Probst

Haley's Amazing Corn Casserole!

Ingredients Needed:
1 can corn, drained
1 can cream corn
8 oz sour cream
1/4 cup sugar
2 eggs
3/4 cup vegetable oil
1 box Jiffy Corn Muffin mix

Cooking Instructions:
- Mix all ingredients together in a large bowl
- Pour into an 8x8 greased casserole dish
- Bake at 350 degrees for about 50 minutes

Serves 4-6 people
** To double recipe, just equally double all ingredients and bake in a 9x13 baking dish for about 1 hour- serves 10-12 people**
Courtesy of Haley Hudson

Granny's Red (and I mean RED!) Red Velvet Cake

2 cups sugar
2 cups vegetable oil
3 eggs
1 cup buttermilk
1 tsp vanilla
1 tsp vinegar
2 1/2 cups SELF RISING flour
1 bottle RED food coloring (sold single- not the tiny one in the pack of 4 colors)

Ingredients Needed for Icing: (Just FYI- I usually double what is listed below)
1 box powdered sugar
1 stick butter, softened
1 tsp vanilla
1 8 oz cream cheese, softened
About 2 cups chopped pecans

Baking Instructions (cake):
- Mix sugar, oil, and eggs
- Add in buttermilk, vanilla, and vinegar
- Add flour
- Lastly, add red food coloring
- Pour into 2 round greased cake pans with HALF of the batter
- Bake at 350 degrees for 20-25 minutes or until knife comes out clean in middle
- Repeat with other half of batter
- Set all layers aside to COMPLETELY cool

Baking Instructions (icing):
- Blend together cream cheese and butter
- Add vanilla
- SLOWLY add powdered sugar
- Blend until icing in fully mixed and fluffy
- Stack 4 cake layers on cake plate/tray and ice in between each layer and on top and sides
- Sprinkle top and sides of fully iced cake with chopped pecans

Serves 12-14 people graciously :)
Courtesy of Helen Reeves

Granny's Cornbread Dressing

Ingredients Needed:
2 packs Chicken Backs (you will boil these for the broth)
6 eggs
1 1/2 cups SELF RISING corn meal
1 1/2 cups Hush Puppy mix
1 3/4 cups Buttermilk
Medium onion (optional)
1 can Cream of Chicken
1 can Cream of Celery

Chicken Cooking Instructions (Preliminary Step):
- Rinse chicken backs
- Place in large stock pot, cover with water, and boil for about 30 minutes (cover while boiling)
- When finished, let chicken cool before de-boning
- Scrape fat and some broth from top and place in bowl and set aside; place chicken pieces aside as well if you are planning on using this in your dressing (if you are doing this step the day before, then you will need to place these items in fridge) **You will use around 3-5 cups of melted broth/fat.**

Cornbread Baking Instructions (Preliminary Step):
- Mix cornmeal, hush puppy mix,  3 of the eggs, and buttermilk together
- If the batter is not mixing well and too dry, then add a little buttermilk as needed
- Pour batter into 2 round greased cake pans and bake at 400 degrees until golden brown
- Set aside

Dressing Baking Instructions:
- Mix cream of chicken, cream of celery, other 3 eggs, and onion (if using)
- Break previously cooked cornbread into pieces and mix together with mixture above
- Mix in melted chicken fat/broth **You may not use all of the fat/broth- you will have to eyeball for consistency- you want it to be wet like cake batter, but not soupy**
- Pour into greased, deep 9x13 pan
- Place some of the chicken pieces on top and bake at 400 degrees for 1 hour.... sometimes longer. You just want it to be solid (not jiggly) in the middle and golden brown.

Serves 10-12 people
Courtesy of Helen Reeves (AKA: Granny)

Paula Deen's "Not Yo Mama's" Banana Pudding

Ingredients Needed:
1 12oz container frozen whipped topping (I used Cool Whip)
1 14oz  can sweetened condensed milk
1 8oz package cream cheese, softened
2 cups milk
1 5oz box Instant Vanilla Pudding mix (powder)
6-8 bananas (personal preference... my husband actually likes less)
2 bags Pepperidge Farms Chessman Cookies

Preparation Instructions:
- Line the bottom of a 13x9 inch baking dish with 1 bag of the cookies
- Lay all bananas on top
- In a bowl, combine milk and pudding mix. Set aside
- In a seperate bowl, combine cream cheese and sweetened condensed milk
- Fold the whipped topping into the cream cheese mixture
- Add the pudding mixture into the cream cheese mixture and stir well until blended
- Pour the mixture over the cookies and bananas
- Cover with remaining bag of cookies
- Refrigerate until ready to serve

Serves 12 people
Courtesy of Paula Deen

Creamy Crock Pot Grits

Ingredients Needed:
5 cups water
1 cup instant/quick grits
1/2 stick butter
Bacon bits, cheese (if desired for added flavor)

Cooking Instructions:
- Mix water and grits in small crock pot
- add butter and desired amount of salt
- Turn on low and cook through the night (about 8-9 hours needed)
- Add bacon, cheese, etc. to make it even more yummy! :)

Serves 4-5 people

**6/25/11- I have an AMAZING recipe for a Chocolate Swirl Cake that I still haven't made yet, but stay tuned! You know I'll share!

Helpful Hints:
** I use Pam for Baking for ALL my baking... whether it is sweet stuff or casseroles. Whatever is in the pan NEVER sticks and even flops or slides right out even if it isn't cooled yet. Cake layers stay together and I never have to scrub a single pan! I would NEVER use anything else. :)
** Many times when you double a recipe, it blends better if you do it one set at a time, then blend the 2 mixtures together later. For example, the icing for the Red Velvet cake above only doubles correctly when it is made as is, then made again and again as long as there is more icing needed. TRUST ME! If you don't, it will be bumpy.