My Favorites – Recipes to Share #MTBoS12days

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Growing up I always remember Chocolate Gravy at my Granny’s.  Not sure if its a southern thing, but a treat all the same.  I have actually bagged up the dry ingredients with directions attached for a simple gift.

Granny’s Chocolate Gravy

1 cup milk
2 TBsp butter
2 TBsp flour
1-2 TBsp cocoa powder
1/2 cup white sugar

Mix dry ingredients in a small bowl.  Heat milk and butter in a sauce pan until it gets warm.  Pour in dry ingredients and stir.  Cook to desired thickness.  Serve on toast or hot biscuits.  (Works fine to double or even triple recipe.  If too thick, add a bit of milk and stir to loosen texture.)

 

My college roommate used to bring this to our friends’ gatherings during the holidays.  Its become my favorite Christmas morning dish.

Sausage Roll

1 canned pizza dough
1 lb sausage, brown, drain, rinse (I like the spicy)
1 cup shredded cheddar (or mozzarella)
1 cup shredded pepper jack
4 eggs beaten (or egg beaters)

I like to cook my sausage early and place it in a bowl in refrigerator overnight.  Sometimes when I place it in the roll hot, its tough to get the dough to roll up.  Flatten pizza dough out on a cookie sheet or 9×13 dish.  I spray them or line with NON-stick reynold’s wrap.  layer on cooked sausage, cheeses and part of eggs.  From the long side, roll up, pinching seam side to contain ingredients.  Brush on remaining egg mixture.  Bake at 325 for about 30-35 minutes until golden brown.  Remove from oven.  Cool slightly.  Slice.  Can be refrigerate and reheat if any leftovers.

 

My life long friend brought this to a Christmas get-together about 15 years ago and it remains one of my favorite go-tos.

BLT Dip 

1 cup mayo (although I want to try plain greek yogurt to see how well it works!)
1 large tomato diced (4-5 romas, they are not as juicy)
1 pkg real bacon bits

Mix together and refrigerate.  Toast bread, then quarter OR serve with favorite snack crackers or chips.

 

Each summer, I make sure we have green peppers and jalapenos in our garden so I can make several batches of this for winter gatherings.  However, I have used store bought produce as well.  I will can it in half-pint jelly jars, attach a cute ribbon, lid cover with directions to use as a gift during the holidays.

Jalapeno Pepper Jelly

1 pkg jell-ease or sure-jell
5 cups sugar
1 green pepper, seed, chop
7 large jalapenos, seeded
1 cup apple cider vinegar
1 TBsp fresh lime juice

Process peppers until finely diced.  I use a blender, add some water, then drain in a colander before proceeding.  I occasionally add a red pepper for a pretty red accent – I have been known to add a few drops of green food coloring as well.  Combine with all other ingredients.  Blend well.  Heat, stirring occasionally until full rolling boil.  Boil 2 minutes, stirring constantly.  Remove from heat immediately.  Skim off foam with metal spoon.  Pour into clean, hot jars and process.  When ready to serve, pour over a block of cream cheese and serve with favorite snack crackers or pretzels.  This is also pretty yummy with baked brie.  Usually about 1/2 cup to one block of cream cheese, refrigerate unused jelly.

 

This is my potluck go to dish for the past 2 years…I am expected to bring it.  It doubles easily, refrigerate in a crock pot to reheat just prior to serving.

Sausage – Potato – Cabbage

Set aside cooked sausage.  Sprinkle cubed potatoes with seasoning salt and flour.  Add a couple of tablespoons of oil to skillet and heat.  Add potatoes, cover, cook 7 minutes.  Stir, cover, cook 7 minutes.  Stir, cover, cook 7 minutes.  Sprinkle  sausage over potatoes, then cabbage.  Sprinkle with red pepper flakes and pepper.  Cover, cook, stir.  Repeat until cabbage is desired texture.  Serve immediately or refrigerate and heat up.

 

This is yummy but a little more time consuming than I usually like.  Its actually a Paula Deen recipe.

cheesy_shrimp_on_grits_toast_1

Shrimp & Grits Bites

3 (14 oz) cans chicken stock
1 1/3 cups quick-cooking grits
1/2 cup Parmesan cheese, grated
1/2 teaspoon salt
1 (8 oz) package cream cheese, softened
1 tablespoon half and half or milk
1/2 cup italian cheese blend or mozzarella
1 teaspoon parsely
1/2 lb shrimp, peeled, deveined, fully cooked and chopped
1/2 cup grated cheddar cheese

Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat. Spoon grits into a greased 9×13-inch baking pan. Cover, and chill at least 2 hours, or until firm.

Preheat Oven to 400º.

Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grits rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)

In a large bowl, combine cream cheese and half and half, stirring until combined. Stir in Italian cheese blend, parsley and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated cheddar cheese. Broil 5 minutes, or until lightly browned and heated through. Makes 48 rounds.

 

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