Perfect Mashed Potatoes
5 med. potatoes
8 oz. sour cream
4 oz. butter (1 stick)
1 c. shredded parmesan cheese
4 cloves garlic, minced
2 tsp. salt
¼ tsp. black pepper
Wash and cut potatoes into 1” chunks. Boil for 10 minutes or until tender all the way through. Strain and add all other ingredients. Mash to your favorite consistency.
This recipe makes 20 tacos. I roll some thin (we call them pinners) and I roll a few fat (we call those blunts). I individually wrap them so we can heat them up one by one in the microwave or throw all of them in the oven until warm. They must be served with hot sauce! That’s in the How to Be a Southerner Handbook.
3 T vegetable oil
1 bag frozen hash browns
2 pkgs. Real bacon bits
3 T Cajun seasoning
1 doz. Eggs
½ c. milk
2 c. shredded cheddar cheese
Warm oil on a skillet over medium high heat. Brown hash browns in oil according to package directions. Once browned, add bacon bits and 2 tablespoons of Cajun seasoning. In a bowl, whisk eggs, milk, and the remaining Cajun seasoning. Pour into skillet and gently turn mixture with a spatula until eggs are cooked through.
For individually wrapped tacos, layer a sheet of foil, a tortilla, a handful of cheese, and one scoop of hash brown mixture. Close the tortilla and wrap tight with the foil.
They fit nicely in those aluminum casserole pans with lids. This is how I take them on the road.
My brother came up with this quick and easy buffalo chicken salad recipe. It’s good enough to make for guests and quick enough for a single father to make on a busy week night for his hungry tike.
Lazy Buffalo Chicken Salad
1 bag frozen buffalo chicken chunks
1 bag baby spinach salad
1 bag iceberg salad
½ c. crumbled blue cheese
1 ½ c. Ranch dressing
Shredded pepper jack cheese
Parmesan bread crumbs
Cook the chicken according to the package directions. Toss the two salads together. That’s what she said. In a separate bowl, mix the blue cheese and Ranch dressing together. Lay down a bed of salad. Top with the chicken, blue cheese dressing, cheese, and bread crumbs.
Cheddar Bay Biscuits
1 ¼ lbs. Bisquik
3 oz. shredded cheddar
11 oz. cold water
½ c. melted butter
1 tsp. garlic powder
¼ tsp. salt
1/8 tsp. onion powder
1/8 tsp. dried parsley
Preheat oven to 375 degrees. To cold water, blend in Bisquik and cheese until dough is firm. Using a small scoop, place the dough on a baking pan lined with parchment paper. Bake for 10 to 12 minutes or until
golden brown. Combine garlic spread ingredients and brush on top of warm biscuits.
If you live in the South, you know that vegetables should be fried. I got this amazing recipe from Charm of the Carolines Blog.
1 lb. asparagus, prepared
1 c. all-purpose flour
1 c. whole buttermilk
1 tbs. Tobasco
1 ½ c. cornmeal
2 tbs. Cajun seasoning
Oil for frying
Heat frying oil (2 inches deep) to about 365 degrees. Make three dipping stations. ONE: flour. TWO: buttermilk, egg, Tobasco, whisked. THREE: cornmeal, Cajun seasoning, mixed. Dredge damp asparagus in stations ONE, TWO, and THREE, then fry in oil for about 5 minutes or until golden. Drain on paper towels and serve hot. Goes great with Creole Mustard Sauce.
I don’t have any pictures of the sauce, but here’s the recipe…
Creole Mustard Sauce
1 c. sour cream
3 tbs. Creole mustard
2 tsp. dry Ranch dressing mix
½ lemon, juice
½ tsp. Creole seasoning
¼ tsp. onion powder
¼ tsp garlic powder
Whisk ingredients together until smooth.
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I’m not going to lie, this is fucking good, y’all.
Bronco Broccoli Salad
1 head broccoli, chopped (no stems)
1/2 red onion, diced
8 strips bacon, chopped
1 c. shredded cheddar cheese
1/2 c. Miracle Whip
1/4 c. sugar
2 tbsp. red wine vinegar
Combine all ingredients and marinate in refrigerator 4 to 6 hours.
Football season is starting to take shape. I hate going to a football party and seeing cucumber slices with dollops of shit on top spread all over the table. I don’t want delicate food when I’m watching football. I want beer food! This appetizer is definitely not delicate, and it’s perfect for your next football party.
Bacon Cheeseburger Roll Up
Adapted from www.kraftrecipes.com
1 lb. ground beef
1 pkg. Real bacon bits
1 small onion (chopped)
8 oz. Velveeta, (cubed)
2 cans crescent rolls
Preheat oven to 400 degrees. Brown ground beef, bacon, and onions in large skillet on medium-high heat and drain. Return meat mixture to skillet. Add cheese and cook until melted. Unroll crescent onto baking sheet sprayed with cooking spray. Stack the other cresent on top. Press seams together. Top with meat mixture and roll into a log, seam side down. Bake 20 to 25 min. or until golden brown.
The meat mixture is so good. I’m trying to come up with another recipe I can use it in.
It kind of looks like an elongated football after it’s cooked.
I let it cool for about an hour before I cut into it.
Perfect beer food.
My sister-in-law gave me this recipe. She says her mother has made it for years. It’s the perfect dish for an outdoor barbecue. I think the cheese is the secret sauce to this recipe, so don’t forget to add the cheese.
I try to use ingredients I already have on hand. I had a lot of lunch cheeses left over from Eat My Meatloaf, so I chopped it up instead of using the Mexican cheese blend that this recipe calls for. Also, the sugar played hookie on picture day.
Mony Mony Macaroni Salad
1 sm. bag macaroni shells
1 cucumber (peeled and diced)
2 roma tomatoes (seeded and diced)
½ med onion (diced)
½ c. mayonnaise (no miracle whip!)
¼ c. sugar
¼ c. milk
1 clove garlic, minced
1 tbsp. season-all
2 c. shredded Mexican cheese blend
Boil the noodles, drain really well, refrigerate (you can boil the noodles a day ahead). Throw the diced veggies on top of the noodles. In a bowl, mix together the mayo, sugar, and just enough milk to make it ribbon (about ¼ cup). Mix garlic and season-all into the sauce. Gently fold the sauce into the noodles/veggies a little at a time until everything is thinly covered. Fold in the cheese. Chill for 2 hours.
I like Lawry’s seasoned salt, but “25% less sodium” means you have to add your own salt.
I was cooking for a crowd. This recipe will make half of what is pictured below.
I made this with some baby Pulled Porky’s sandwiches for a camping trip on the Guadalupe River. Here is the chow line, full of some very hungry River Rats:
My family makes this pie all the time. It’s great for the summer because it’s chilled and the pineapple makes it refreshing. We made a couple of pies this summer while we camped in Backwoods, Oklahoma.
In the picture below, you can see our “stove” powered by firewood and a double burner that we use for making coffee and for frying things like green tomatoes. Pioneer Woman ain’t got shit on this kind of cooking.
Primo Pineapple Pie
1 (20 oz.) can crushed pineapple
1 (5.1 oz.) box instant vanilla pudding
1 (8 oz.) tub sour cream
1 graham cracker pie crust
1/2 tub whipped topping
Mix the crushed pineapple (with the juice), pudding mix, and sour cream together and pour into pie crust. Top with whipped topping and refrigerate for at least 2 hours.
This recipe is for one pie, but I normally buy enough for two pies and use half of the whipped topping on one pie and the other half on the other pie. This way, I can have my pie and share the other one.
You can also make this into a dip by omitting the whipped topping and pie crust. Just mix up the filling and dip with graham crackers. It’s delicious and kids love it!
Here are a few more pictures of us camp cooking….
Red and green tomatoes ready to be battered and fried. This is may favorite camp food.
My sister, Champ Superstar, is chopping up onions as the cabbage waits to be steamed and cooked in bacon fat.
My Mom is teaching my niece, Fiata, how to dice cucumbers for Mony Mony Macaroni Salad.
If you’re married, you probably go without eating things that you love only because your spouse does not like the food you like. Or am I the only one? Mushrooms and asparagus are two things that I love, but nobody in my household eats them, so I go without them most of the time. I take that back. I go without mushrooms. I can live without them. I can’t go without asparagus. I love asparagus enough that I will make a whole bundle just for myself.
1 bundle asparagus
2 cloves garlic, minced
2 oz. butter (1/2 stick)
1 tsp. salt
¼ tsp. black pepper
Preheat oven to 400 degrees. Spray cookie sheet with non-stick cooking spray. Wash and break off raw ends of asparagus. Arrange on cookie sheet. Melt the next 4 ingredients in a microwave safe bowl (covered, with a vent hole) for 30 seconds. Stir. Continue microwaving in 15 second increments until the butter is melted, stirring in between. Pour mixture over asparagus. Bake for 10 minutes, or until soft, but not mushy.
Yes. Babafa goes without plenty of his favorite foods also. I don’t eat peas or lima beans, so he hasn’t had either of those in the past 10 years. Apparently, he doesn’t miss them or else he would have cooked some up for himself, but I haven’t seen him do such a thing. He cooks. He’s just sweet enough to cook only what we both like.