Mother-In-Law Pound Cake

mother-in-law-pound-cake

The smell that fills your house when baking this cake is heavenly!  This is the best “go to” pound cake I have ever made. It’s a basic, but very versatile cake.  My mother-in-law is “famous” for this cake…at least in our family. She has one sitting on here counter all the time. She has added finely ground English walnuts to change it up.  Also, I have known of this cake to work well made with whole milk, eggnog, evaporated milk and heavy whipping cream.  It’s great by itself, toasted, or topped with fruit.

 

Mother-In-Law Pound Cake
 
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Ingredients
  • ½ c. shortening
  • 2 sticks butter, room temperature
  • 3 c. granulated sugar
  • 3 c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 5 eggs, room temperature
  • 1 c. milk
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 325 degrees. Grease and flour a tube pan and set aside.
  2. Cream shortening, butter, and sugar until light and creamy. Add eggs, one at a time, beating well after each addition.
  3. In a bowl, combine flour and baking powder.
  4. Add flour mixture and milk alternately, beginning and ending with flour mixture. Stir in vanilla extract.
  5. Pour into prepared pan and bake at 325 degrees for 1 hour 20 minutes or until the cake tests done.
  6. Remove from oven and cool on a wire rack, in pan, for 10 minutes. Remove cake from pan and cool completely on wire rack. Transfer to a cake plate and cover.
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Vidalia Sweet Onion Casserole

I am lucky enough to live just down the road from a place that is famous for the most delicious sweet onions ever!  Vidalia, Georgia is home of these wonderful Vidalia Onions.  Today I’m sharing a recipe from one of my best friends, Michelle.  This is a delicious and very easy dish that works as a side dish for just about anything…especially steak, chicken, or pork.  I actually made it when we were grilling burgers over the weekend.  If you are cooking for a crowd you should probably double this recipe.

 

Vidalia Sweet Onion Casserole
 
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Serves: 6
 
Ingredients
  • 2 lg. Vidalia onions, sliced
  • ¼ c. Butter
  • 1 (8-oz.) pkg. cream cheese, cubed
  • 1 garlic clove, minced
  • ¼ c. Herb Seasoned Bread Crumbs
  • 1½ c. shredded Cheddar cheese
  • Salt & Black Pepper, to taste
Instructions
  1. Butter a 9-inch pie plate and set aside. Preheat oven to 325 degrees.
  2. Melt butter in a large skillet. Sauté onions in butter until tender, about 10 minutes, over medium heat. Add cubed cream cheese and stir until melted. Add garlic and season with salt and pepper. Add 1 cup Cheddar cheese and stir combine. Pour mixture into pie plate. Sprinkle top with bread crumbs and remaining Cheddar cheese.
  3. Bake, uncovered in preheated oven for 30 to 40 minutes or until golden brown.
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Thai-Style Chilean Sea Bass

sea bass
Wow, the events that have happened since I last posted.  Greg had surgery, my Mom had surgery, our dog ran away, and Savannah had a wreck.  Greg is doing great, Savannah is fine but her car isn’t, our dog is sadly still missing, and I’ve been at my mom’s for a week. She had knee replacement last week and I’m helping her out until she can get around better.
This is a new recipe to me. I cooked this at my mom’s tonight and I can’t wait to fix it for Greg. He will love this, it is DELICIOUS!  In fact, my cousin, Melissa, ate with us and she said it might be the best thing she’s ever had.  Give this a try, you will not be sorry!
 
Thai-Style Chilean Sea Bass
 
Author:
 
Ingredients
  • 1 tbsp. olive oil
  • ¾ c. finely chopped shallots
  • 2½ tsp. red curry paste
  • 1 can (14.5-oz.) low-sodium chicken broth
  • ½ c. coconut milk
  • 4 (6-oz.) pieces Chilean Sea Bass, skin removed
  • ½ c. chopped cilantro leaves
  • 2 scallions, green part only, thinly sliced
  • 2 tbsp. fresh lime juice
  • 15-oz. fresh spinach
  • 2 tbsp. unsalted butter
  • 1 clove garlic, minced
  • Freshly ground black pepper
  • Salt
Instructions
  1. In a large sauté pan heat olive oil over medium heat. Add the shallots and cook, stirring often, until soft and beginning to brown. Add the curry paste, cook, stirring until fragrant (about 30 seconds). Add the chicken broth, coconut milk, and ½ tsp. salt. Simmer until reduced to 2 cups, about 10 minutes.
  2. In the meantime, while the sauce is simmering, melt butter in another sauté pan. Add garlic, stirring to cook for about 1 minute (do not brown). Add spinach and sauté quickly to wilt. Set aside.
  3. Season the fish with salt and pepper. Arrange the fish in the pan and spoon sauce over fish to coat. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  4. Arrange a pile of sautéed spinach in the bottom of 4 soup plates/ bowls. Top with a fish filet. Stir the chopped cilantro, sliced scallions, and lime juice into the sauce and season with salt and pepper to taste. Ladle the sauce over the fish and serve.
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Dynamite Jack Daniels Country Style Pork Ribs

I recently bought country style ribs but I didn’t have a clue how to prepare them.  I remember cooking them years ago in the crockpot and was unimpressed.  However, I’ve been in a rut with my meal planning lately.  I suppose not being able to blog on a regular basis has had something to do with that.

Wanting to try something new, I searched online until I found this recipe on allrecipes.com.  Because it was pouring rain when I made these I opted to bake them in the oven.  However, the recipe noted that these are best grilled.  If that’s the case they must be to die for when grilled because they were amazing in the oven!

 

Dynamite Jack Daniels Country Style Pork Ribs
 
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Ingredients
  • 1 c. dark brown sugar
  • ⅔ c. Jack Daniels
  • 1 c. less sodium soy sauce
  • 4 cloves garlic
  • 3 lbs. country style pork ribs
Instructions
  1. Process brown sugar, Jack Daniels, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs and marinate in the refrigerator for several hours.
  2. Preheat grill to medium heat and lightly oil grate, or preheat oven to 350 degrees.
  3. If grilling, remove ribs from marinate. Place on grate and cover. Cook for 45 minutes to 1 hour depending on thickness of your ribs. If baking in the oven, place ribs and marinate in a baking dish. Bake for 1 hour.
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Lacy Cornbread

I know it’s been forever since I’ve posted.  At this point I have spent all the money I plan to spend on my computer.  I really need a new one, but I haven’t had a chance to shop and to be honest…I have a birthday coming up, plus Mother’s Day, so I’m hoping that maybe I get one then.  If not, I suppose I’ll start shopping after that.I hate posting recipes with no pictures, but at this point I thought that maybe it would be better than no post at all.  I’m posting a recipe from Greg’s grandmother’s Lacy Cornbread.  This stuff is DEEELICIOUS!!  I had never had cornbread like this until I met Greg.  When I was growing up my mom cooked skillet cornbread, or corn pone which I’ve also heard it called.  Don’t get me wrong, I love skillet cornbread.  However, this is a nice change, my favorite part is the crunchy edges.
Lacy Cornbread
 
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Ingredients
  • 2 c. plain cornmeal
  • 2½ c. water
  • 1 tsp. salt
  • oil (or Greg's grandmother used bacon grease)
Instructions
  1. In a bowl, mix the cornmeal, water and salt. Mixture will be really thin. Set aside while you prepare the pan.
  2. Spray a cast iron skillet with nonstick cooking spray. Heat over medium heat. When hot add oil, 1-2 tsp.,(or a little bacon grease). Stir batter with a ladle and then ladle batter on hot pan. Don't ladle so much that you won't be able to flip it with a spatula when browned. It will spread out and sizzle. When browned, flip it over and brown the other side.
  3. Remove to a paper towel lined plate. You will be able to determine how many will fit in your pan at once after you've made a few. My limit is two at a time. These disappear quickly, so make plenty. Also, if you're like me and can only make two at a time, start them early. Keep them in a warm oven until ready to serve.
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