Fried Green Tomatoes

My brother has wanted fried green tomatoes all summer. They came down yesterday to watch the Bristol race and we had pulled pork sandwiches and fried green tomatoes. I had never fixed them before, but my best friend Shawna gave me this easy recipe. They were soooo good, I could never tell you how good. You will just have to try them for yourself.  Make sure to get them brown, some of the first ones that came off the stove were lightly browned and didn't taste as good as the ones that were  browned more.

Ingredients:
*green tomatoes, rinsed & medium sliced
*1 box Jiffy corn muffin mix (1 egg, 1/3c. milk)
*vegetable oil

Directions:
Pat tomato slices dry using paper towels. Pour in enough oil in pan to come 1/2 way up on the tomatoes. Let the oil get hot while you are preparing the corn muffin mix. Get the oil hot (similiar to frying chicken), but don't let it get too hot or it will burn the batter too quick. Prepare the muffin mix and dip the tomatoes in the mix one at a time. Place coated tomato slices in the hot oil and fry until browned on both sides. The less you turn them the better, turning too often can cause the batter to fall off the tomatoes. Drain the browned tomatoes on a plate covered with paper towels.

Sherbet Punch

This delicious punch recipe came from my aunt Jane and I absolutely love when mom treats us with a punch bowl full. She doesn't fix it too often, but it sure gets gone when she does.

Ingredients:
*1/2 gallon sherbet (any flavor)
*2 lg. cans pineapple juice
*2 lg. bottles 7-Up
*1 sm. bottle Ginger-Ale

Directions:
Place sherbet in a large puch bowl, pour chilled pineapple juice over top the sherbet. Let set a few minutes to soften sherbet. Add chilled 7-Up and Ginger-Ale. Stir and serve.

Cornbread

This recipe came from my stepdad (the best dad in the world). My mom has been fixing cornbread like this for as long as I remember. After I got married I started fixing it the same way and have ever since. This is very simple to prepare and makes the best cornbread ever.

Ingredients:
*1c. flour
*1c. cornmeal (sometimes I use just a little more cornmeal than flour)
*1 egg (optional)
*milk
*oil

Directions:
Preheat oven to 400 to 425 degrees. Mix flour and cornmeal together in a bowl, stir in the egg (I usually don't do the egg).  Before adding the milk, cover the bottom of your pan or cast iron skillet (I always use a cast iron skillet) with a thin, thin layer of vegetable oil and place in hot oven. Make sure to watch your oil, it can get too hot and smoke. If this happens you will want to wash your pan and add new oil. Back to the batter... add milk, stirring as you pour. You want your batter pourable, but not too thin (similiar to cake or pancake batter).  When your oil is bubbly hot, remove pan from oven and immediately pour batter into hot pan. Bake until the top of your bread is browned (usually 20 minutes or so). This cornbread is fairly thin, if you like thicker cornbread you may want to use 1 1/2 cups of the flour and cornmeal. Getting the oil hot, makes your crust turn out crunchy.  I love my cornbread like this, makes me want some soup beans and cornbread just thinking about. No wait, chicken and dumplings, green beans and cornbread.

German Style Pickled Eggs

Ingredients:
*2 c. cider vinegar

*1 c. sugar

*1/2 c. water

*2 T. prepard mustard

*1 T.salt

*1 T. celery seed

*1 T. mustard seed

*6 whole cloves

*2 medium onions, thinly sliced

*12 hard-boiled eggs

Directions:

In a large saucepan, combine all ingredients except onions simmer for 10 minutes. Let cool completely, place onions and eggs in a large jar. Add enough vinegar mixture to completely cover eggs. Cover and refrigerate for at least 8 hours or overnight. Eat within 1 week of fixing.

Mom fixed these several times back in late winter, we all loved them and ate enough to pickle ourselves.

Chocolate Chip Cheeseball

This is another one from my mom. I really liked it with stick pretzels. This would be great recipe for showers or parties. 

Ingredients:

*1 ( 8 oz ) package cream cheese

*1/2 c. butter, softned
*3/4 c. confectioner sugar
*2 T. brown sugar
*1/4 tsp. vanilla extract
*3/4 c. miniature chocolate chips
*3/4 c. finely chopped pecans

Directions:
In a medium bowl... beat together cream cheese and butter until smooth, mix in confectioner
sugar, brown sugar and vanilla; stir in chocolate chips. Cover and chill in refrigerator for 2 hours.
Shape chilled cream cheese mixture into ball. Then wrap ball in plastic wrap and chill again,
unwrap ball and roll in finely chopped pecans. Serve with pretzels or graham crackers.

Strawberry Dessert

My mother-in-law fixes this pretty often. She says it so simple and quick. She had one fixed and sent some home with Dewayne for me. I am a big strawberry fan and loved it. If you would rather have blueberry, you can use blueberry pie filling instead of the sliced strawberries and glaze.

Ingredients:

~Crust:

*2 1/2c. graham cracker crumbs  

*1/2 c. sugar

*1 1/2 sticks butter

~Filling:

*1 (8-oz.) container cream cheese 

*1 lb. tub Cool Whip

*1c. sugar

~Glaze:

*sliced strawberries 

*1 pkg. strawberry glaze

Directions:

*To make the crust, combine graham cracker crumbs and sugar in a 13x9 in. glass pan. Drizzle melted butter on   top and stir to coat the crumbs and sugar. Pat crust out evenly in pan.

*Using a mixer combine the filling ingredients until smooth and spread over crust.

*Combine the sliced strawberries and glaze. Spread evenly over filling.

Tuna Log

Dewayne goes on an annual fishing trip with some of his family every January. Weston & I packed up and went to mom's for the night. She fixed plenty of goodies. I love party food and this is one that is on the top of my favorite list. Mom got this recipe from my stepdad's neice Amanda years ago. We have fixed it many times since and it is still just as good as the first time I tried it.



What you will need...
*2 (6-oz.) cans tuna, well drained
*1 (8-oz.) pkg. cream cheese
*1 tsp.liquid smoke
*1/2 med. onion, finely chopped
*parsley flakes

What you will need to do...
Mix all of the ingredients together, except the parsley flakes. Mix well and form into a log shape. Sprinkle with parsely flakes and refrigerate. Serve with Ritz or Club crackers. Hope you follow in our tastebuds footsteps and add this to your favorites list like we did many years ago.