Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Insanely Amazing Jalapeno Dip

My dogs are barkin’ (that means my feet hurt) after having my not-so-petite bulk on them most of the day, so this seemed like a good time to send you a new recipe.  This one is a shout-out to two of my girlfriends who have both had a bad day.  You gotta hate when that happens but inevitably those days do come.  Cue music:  Mama said there’d be days like this, there’d be days like this my mama said.  Mama said, mama said.

This is just the recipe to cheer up the girls because it really describes them:  insanely amazing!  Okay, sometimes just insane but never dips.  I cover that base.  One i’ve known for more years than we care to admit.  In fact, she was one of my bridesmaids way back in another century (feels that way, doesn’t it? ha)  The other i’ve known for probably five years now but they’ve been five jam-packed years.  I can honestly say that if i knew them both another fifty years, it wouldn’t be long enough.  Fortunately i’m planning on spending eternity with them, …JACKPOT!

So, Shanna and Lisa,this is my cyber food-hug to you for a pitiful Friday.  If i could, i’d make it and deliver it in personally along with a real flesh-and-blood hug.  Just know that i’m rootin’ for ya and am so thankful that God intertwined our paths.  They may not cross as much now but that makes it all the sweeter when they do!  LOVE YA!!!  Now go make yourselves some dip and forget about the two-legged dips in your lives.  If there are any.  And i’m not sayin’ there are.  But if….

Insanely Amazing Jalapeno Dip

1 (4 oz) can diced jalapeno peppers

1 cup shredded Parmesan or Mexican blend cheese

1/2 cup shredded Cheddar cheese

1 cup mayonnaise

1 (4 oz) can chopped green chilis

1 round Sourdough loaf *

Preheat oven to 350 degrees.  Combine all ingredients (except bread) in a bowl.  Cut off top of Sourdough loaf and hollow out to make a “bowl.”  Spoon dip ingredients into bread bowl and bake for 30 minutes.  Serve with thin-sliced, toasted bread; tortilla chips, etc.

* You can also skip the bread bowl and bake in a small casserole dish.

Shanna "Still Skinny" Miller and some chunky chick

Lisa "Pegleg" Walker


Buttermilk Pie

Seems like a month since i’ve done this but things have been busy, as summers tend to be.  Friends visiting, food stuff being canned, and the ever-present DIY patio being worked on.  All good stuff, if not always successful.  And i say that with a smile on my face.  Oh, people…the queen of “didn’t-quite-work-out-right” has been at it again.  Our dear friend Jewel saved peach peelings and seeds for me to make Peach Jelly (trust me, she had a ton of them–think she’s canning for Y3K.)  Well,…i tried making Apple Jelly last year with the peels and cores to mixed success but had hopes for a Peach Jelly recipe that was sugar free (uses some honey.)  Let’s just say that, unless it miraculously sets up tonight–and it’s been over 48 hours now–, we’ll be calling it Peach Syrup.  Tried a new recipe yesterday on the cucumbers that dear Barb F. blessed us with–Cajun Pickles.  Last year i made dill pickles for the first time and, trust me, they were strong enough to resurrect the dead.  Wow!  I mean strong.  Could’ve put them in your gas tank and gotten 50 miles to the gallon.  Ashley and i could eat them but just in small amounts.  My mother-in-law, Sue, God bless her, actually loved them.  Think she may have another winner with these Cajun Pickles if the taste test was any indication.  Yowza!  They’re potent!  Still have half the cukes left and they’re soaking in pickling lime now to become Christmas Pickles (keep your cooking fingers crossed!)

Anyway…it hasn’t just been canning that’s been going on.  Stef’s best girlfriend Sara came to visit us last weekend.  I have to tell you about Sara.  The first time i met her (she and Stef met in 10th grade), she had come to our place to see Stef.  At the time we were living in a two-bedroom apartment in Centreville, VA.  It really wasn’t a big enough place to encompass the personality of Miss Sara.  She is larger-than-life.  When she left, all i could think was “Wow!”  Sara is one of those people that you can’t help but be comfortable around.  She instantly is at home wherever she is and will tell you what she thinks and has no problems doing so.  Since i’m terrible at that, i admire it in those who are that comfortable with themselves.  So, our other daughter Sara came to visit and of course there had to be some cooking involved.  Stef and i were on the same wavelength–Buttermilk Pie.  Every Southern gal knows, or at least should know, how to make one.  It is a staple.  They’re very easy to make and everyone loves them.  I always make two at the time because they don’t last.  Course i caught some flack because one of them was labeled Sara’s for her to take home.  :0)  Basically we just traded pies because she brought this chocolatey-chocolate fudge pie that was amazing.  Gotta love a girl that loves to make dessert!

Ashley, Sara, Stephanie Graduation 2008

Buttermik Pie

1–9″ pie shell (deep-dish), baked

3 Tbs. flour

1 1/2 cup sugar

1/2 tsp salt

1/2 cup butter, melted

3 eggs, slightly beaten

1 cup buttermilk

1 tsp vanilla

Mix flour, sugar, and salt; add to butter.  Add egg, buttermilk and vanilla.  Pour into pie shell.

Bake at 350 degrees for 50 minutes.

Leave a comment »

Best Vanilla Frosting Ever!

Know how you can put forth an effort and the intended thing just doesn’t go as planned?  Twice? haha  I have a container full of mini cupcakes who didn’t get to realize their destiny the first time, went into the freezer, and were thawed out again yesterday in anticipation of being gobbled up today.  BUT…it was not meant to be, so guess what that means?  We’re eating them!  Every last little one.  Now, that’s not necessarily good since i’ve been trying to shed some pounds but i ain’t complainin’ too much.  Just means they were meant to be enjoyed by us and not someone else, right?

Reminds me of a sign i saw last night.  When God says “No”, it’s not a rejection.  It’s a redirection.  I just love that!  Truly i believe that everything happens for a reason.  We may  not understand it now and we may still not know why before we leave this place, but there are no accidents or happenstances.  All things work together for good!  All cupcakes eaten by this chunky chunk of burnin’ love are good! :0)

So, anyway…cupcakes.  I have a little gal (they’ll always be their Mama’s little girls) who thinks this frosting is just the best bombdiggety frosting ever.  And when it comes to vanilla, she’s right!  Now i know a chocolate frosting that i’d have to pledge my loyalty to but this stuff is yumola.  Okay, so it takes a little time to make but, honestly, when you compare it to the ready-made stuff in the can, aren’t you worth it?  YES, YOU ARE!

BTW, if anyone’s interested, i have an awesome recipe for Fat Elvis Cupcakes (banana-chocolate chip cupcakes with chocolate-peanut butter frosting.)  Not for the faint of heart, diabetic, prone to hallucinations (of Elvis), etc.


Grammie Bea’s Special Vanilla Frosting (from Recipezaar)

1/4 cup solid Crisco shortening (personally, i use butter)

1/2 tsp. salt (skip if you use salted butter)

2 tsp. vanilla

3 cups confectioner’s sugar (stir if lumpy)

1/4 cup milk


In a bowl, mix shortening/butter, salt, vanilla and 1/3 of the sugar.  Alternate adding milk and remaining sugar.  Mix until smooth and creamy.  Add more sugar to thicken or milk to thin the consistency.

Frosts 2–8″ or 9″ cake layers or 1–9×13″ cake (or lots of baby cakes!)





Leave a comment »

Peach Salsa and Raspberry Chipotle Sauce

I can can.  You can can.  Everybody can can.  So get on your petticoats and your black stockings….

No!  Not that can can.  You can can food!  I’m serious!  It’s true.  Yes, you can.  You can can.

I was fortunate to grow up watching Mama and Granny can all sorts of things but didn’t actually try it on my own until i was in my thirties.  While we lived in Kentucky–where you can find some wonderful apple orchards–i made apple jelly.  Didn’t have all the canning paraphernalia that I have now but you really can make do with things around your kitchen.  A couple years ago i resumed canning and have gotten rather fanatical about it.  It can be time consuming but it’s also very rewarding!  On that note, i’d like to share with you two recipes that i’ve made in the last 24 hours that are perfect for first time canners.  Unlike jams and jellies that you have to worry about “setting up” (in other words, jelling!), these are very simple.  I’ll explain the canning terminology as we go.

The first recipe, Peach Salsa, is very easy to do and looks so beautiful with the variety of colors!   It would make a wonderful gift.  Your biggest obstacle is cutting up the fruit and veggies.  Once you’ve done that, it’s just a matter of throwing everything into a large pot, like a stockpot or Dutch Oven, and cooking.  After it’s cooked, you’ll fill your jars (which you’ve sterilized either in the dishwasher or by cleaning and filling with boiling water.)  You’ll wipe off the rims, just in case of spillage, and place canning lids and rings on them.  You’ll need to have sterilized the rings and lids as well (after washing, i toss mine into a pot with water and get them to a low boil.)  If you have  a canner, that’s great.  If not, get the largest pot you have and fill it with enough water that, once you submerge your jars, their lids will be covered by an inch of water.  Get the water to a rolling boil and add the jars. After a set time (10 minutes at my altitude; 5 for  very low altitudes and 15 for very  high), your jars have been processed.  I let the jars sit in the canner for an additional 5 minutes after turning off the heat.  When you remove the jars, they’ll need to be placed on a wooden surface or on a towel on a hard suface.  It’s also best to leave them for 24 hours.  If you want your jam/jelly/sauce/etc for later that day, just put some in a bowl or container and refrigerate it until you’re ready to use it.

It may sound a little daunting but i promise with these two recipes, you’ll get the hang of it in no time!  I’m rooting for you!  And if you don’t want to try the whole canning bit but do want to try the recipes, skip the pectin in the Raspberry Chipotle Sauce and just scale back the ingredients to make a batch that is more manageable for you.

Peach Salsa

6 cups peaches, diced

1 1/4 cup red onion, chopped

4 jalapeno, chopped

1 red pepper, chopped

1/2 cup cilantro, chopped

1/2 cup white vinegar

2 Tbs honey

3 cloves of garlic, minced

2 tsp. cumin

1/2 tsp. cayenne

Simmer ingredients together for 5 minutes.  Pack into jars and process in water bath for 10 minutes.

Raspberry Chipotle Sauce

5 cups mashed raspberries

2 tsp garlic

2 Tbs. chipotles in adobo sauce (can be found in cans in the Hispanic section of the grocery store)

1/3 cup red wine vinegar

3 cups sugar/Splenda/other sugar substitutes  (I did half and half)

1 box fruit pectin

Crush berries.  Puree chipotle peppers with garlic and vinegar.  Mix pectin with 1/4 cup of the sugar (this helps keep the pectin from clumping when added.)  Mix berries, chipotle mixture and pectin in a large pot.  Cook on medium-high to high heat until it reaches a full boil.  Add remaining sugar and boil for 1 minute.  Remove from heat.  Fill jars with sauce and process in a water bath for 10 minutes.

*Note:  This does have a bite to it, which i think is wonderful, but if you like things a little less hot, you might cut back a little on the chipotle.  Also, if you’re unable to get raspberries locally, you could try frozen berries or substitute fresh strawberries.

Leave a comment »

Birthday Cake Rice Krispy Treats and Oreo Rice Krispy Treats

I don’t think i’ve ever met anyone who doesn’t love them.  They embody everything that’s wonderful about eating.  You’ve got your crunch factor.  You’ve got your sweet-with-the-hint-of- butter yummyness.  You’ve got your oooey-goooey-keep-stretching-that-marshmallow-string-till-it- breaks-this-is-what-the-perfect-childhood-memory-is-made-of component.  So, what’s not to love?!?

For the purists who say you cannot improve upon the Rice Krispy Treat and therefore should let sleeping dogs lie, i bid you adieu.  You will not like this post, so adios.  For everyone else, wake those puppies up and let’s tweak some Treats!

If you’ve never met my girls, let’s just say that, although they are sisters, they are rather like day and night.  Oh, they have their similarities but you couldn’t have asked for two more different people.  Birthday Cake Rice Krispy Treats embodies Ashley.  Ashley is the girl whose life, bedroom, clothing, etc is full of color.  She’s the adventurous soul who loves trying new things and isn’t afraid to embrace that inner child.  If anything, she flaunts her!  Stephanie is the more black-and-white personality.  She is a go-getter who sets goals and is always looking ahead but also has such an irresistible spirit about her.  She’s the dark chocolate-loving, deep-waters kinda girl.  She is the Oreo Rice Krispy Treat.

So here’s your two-fer.  Made the BCRKT this afternoon but there has to be an ORKT day in the future.  What kind of RKT are you?

Birthday Cake Rice Krispy Treats

1/4 cup butter or margarine

10 oz. pkg mini marshmallows

1/4 cup white or Funfetti  cake mix (i added more for flavor but it really makes it harder to stir in the cereal!)

6 cups Rice Krispy Treats


Melt butter in a large bowl in the microwave.  Add marshmallows and microwave one minute more.  Stir.  If not sufficiently melted, microwave at 30 second increments.

Gradually stir in the cake mix.  After mix has been incorporated, add the cereal gradually until completely incorporated.

Pour into a greased dish and top with sprinkles.

Oreo Rice Krispy Treats

1/4 cup butter or margarine

10 oz. pkg. mini marshmallows

6 cups Rice Krispy cereal

2 1/2 cups Oreo cookies, cut in quarters

You know the drill.  Melt.  Melt.  Add cereal and cookies.  Quit eating out of that bowl!  Pour that stuff into the dish and let it cool!


Luigiana Red Beans

Ever get those wild hairs that make you think that if you put this together with that, although they don’t normally mix in the same circles, the results might be positive?  You’re not still stuck on the “wild hairs” part, are you?  Because we could talk about wild hairs, especially if you’re over 40…but i’d rather not.  Let sleeping wild hairs lie …still and wait to be plucked.  Let’s talk food!

When we stopped by the Asian grocery mart last week (sheesh!  only last week?  why have i lived several weeks since then???), besides picking up the cutie-poo pastel tapioca pearls, i also found the cutest little miniature dry red beans.  They’re probably 1/3 of the size of your typical red bean.  HAD to have them and figure out something a little different to do with them.  So i’ve been stewing over it occasionally and an idea started taking shape a couple days ago.  Yesterday, after deciding to definitely try it, the elusive name for this new dish hit me.  Thank you, girls, for the name.  Your playing Super Mario Brothers on Wii did the trick.

What happens when you take a Cajun dish, like Red Beans and Rice, and give it an Italian flavor?  What would happen if the Mario Brothers suddenly invaded the state nestled between Mississippi and Texas?  You’d get LUIGIANA Red Beans and RiceaRoni!  No, seriously!  Here’s what happened….

Took those adorable little beenie-weenies and let them have their necessary bath.  They didn’t plump up too much, still tiny.  Threw them in the crock pot along with some Italian salad dressing, fresh herbs (2 types of oregano, basil and parsley) and water.  Sliced up some Sweet Italian Turkey Sausage into bite-sized chunks,slid them into a pan drizzled with olive oil and let it cook a few minutes.  Added some thinly sliced celery and bell pepper and would have thrown in some onion if i hadn’t used it all two nights ago (added onion powder to the crock pot instead.)  After letting them saute for a few minutes, the entire contents were added to the crock.  This cooked on high for a couple hours before turning down to low heat and continued to cook for a couple more hours before adding the next bit.

Remember Rice-a-Roni, the San Francisco treat?  Yeah, sorry.  Had that jingle stuck in my head for a bit too.  Well, that made more sense than just plain rice for an Italian-Cajun fusion.  Now, i would have used Orzo if i’d had it but i wasn’t going to the store just for that (especially with the soaker we had this afternoon! yeah!)  So i made my own R-a-R with plain rice and by snapping off thumb-width sized sections of Angel Hair pasta.  Easy peasy!

After a quick taste test by 3 of us (Michael gives it a BIG THUMBS UP), it was deemed edible and awaits dinner time.  Still trying to come up with some Cajun-Italian hybrid sayings for it.  Maybe “Chere Mia!  That’s a spicy pot of beans!”  Okay, maybe some things aren’t meant to be combined.  We’ll skip that wild hair and let it curl up and dye.

Luigiana Red Beans and Rice-a-Roni

2–3 cups soaked red beans (dried red beans soaked overnight or by quick method)

3/4 cup Italian salad dressing

2–3 cups water (start with 2 and add extra later, if needed)

Italian herbs or seasoning, to taste

3 Italian sausages, cut into bite-sized slices

1/3 cup each celery, bell pepper, onion

1 cup orzo or 1/2 cup white rice and 1/2 cup Angel Hair pasta, in tiny pieces

Add beans, salad dressing, water and herbs in a crock pot and begin cooking on high.

In a frying pan brown sausages in olive oil .  After five minutes, add celery, bell pepper, and onion.  Continue cooking for a few minutes until vegetables have softened.  Add mixture to crock pot and continue to cook on high for a couple hours before turning down to  low heat.  Simmer for at least a couple more hours.

Thirty minutes before serving, add orzo or rice/pasta mixture and continue to cook on high until liquid becomes mostly absorbed.    Add extra water and salad dressing as needed, for moistness.

Leave a comment »

DIY Dishwasher Detergent (Powder)

“A penny saved is a penny earned” may not seem like much with today’s inflation, but, hey, it’s still money and it will eventually add up.  While we were out Monday, i found a quarter in one spot and a penny in another and you bet your sweet life i picked them up.  I could do several loads of laundry or dishes with twenty-six cents! ha

If you were game enough to try the “homemade” laundry detergent, here’s another one for ya’.  But i have to tell you, it’s exhausting putting it together.

Ninja and Persi

Yeah, right.

This “recipe” consists of four ingredients, so for those of you in the “Five Ingredients or Less” club, like my friend Bonny, it’s do-able.

We already had the Borax and the Arm and Hammer Washing Soda from having made the Laundry Soap (found these in the laundry aisle at Wally World); all we had to add to the mix was Kosher Salt and a product called Lemi Shine.  No problem.  Lemi Shine was in the cleaning products aisle and Kosher salt was next to the regular ol’ iodized salt by the seasonings.    Personally i was unfamiliar with Lemi Shine but this is what it does according to its manufacturer: Lemi Shine removes tough hard water buildup and film from dishes, glassware, and flatware while it cleans and deodorizes automatic dishwashers.  Wish i’d found that when we first moved here, before we had a water softener installed.  West Virginia has got the hardest water.  It’s murder on your glasses, your flatware, your appliances, your shower tile…your body too, i’m sure.

When i measured out the Lemi Shine, it came out to be about 1 1/2 cups, so i adjusted the recipe to fit that amount.

DIY Dishwasing Detergent

1 1/2 cups Borax

1 1/2 cups Arm & Hammer Washing Soda

1 1/2 cups Lemi Shine

3/4 cup Kosher Salt

Take a deep breath, flex your muscles and…mix all four ingredients together.  Now put into a container.  Use 1 tablespoon for normal loads and an extra half or two tablespoons for heavy loads.  It ends up somewhere around five cents a load compared to commercial products that average around 12 to 14 cents a load.

Also, skip the expensive Jet Dry.  Pour white vinegar into your rinse aid compartment.  Vinegar costs about 6 cents a fill versus Jet Dry’s roughly $4 a fill.  Convinced???

We made, we tried, it conquered!  AWESOME!  You wouldn’t believe how clean everything was, including the dishwasher!


Borderline Pie

Get out your Sons of the Pioneers album, heifers and steers.  We’re makin’ Borderline Pie tonight!

This recipe came from Mama who got it from American Cowboy magazine who got it from rancher Bob Kinford who has a cookbook called Gourmet Cowboy: Cowboy Style Gourmet Cuisine.  Shew!  Okay, since i’m getting myself into a hole, it’s time to stop digging.

Tried this for the first time today and Whoa, Nellie!  Good grub!  It makes two 9″ pies, so i put tomato slices on one and left them out on the other due to the family’s personal preferences.  Also left out the black olives and added fresh cilantro (which wasn’t Ashley’s favorite, so next time….)  Sure wish you could have seen the look on Stephanie’s face when she found out we were eating pie for supper and then when she found out it wasn’t dessert pie.

Naturally you can use a frozen pre-made pie crust or the ready-made pie crust rounds found in the refrigerated section in the grocery; but if you need a good homemade crust mix, see the previous post.  Just sayin’.

Borderline Pie

1 pound hamburger meat

2 tsp. garlic powder (i used minced garlic)

3 Tbs. red chili powder

1 large onion (i used half and it was more than enough)

8 oz. sour cream

8 oz. mayonnaise

6 oz. chopped black olives

8 oz. chopped green chilis

2 medium tomatoes

2–9″ crusts

12 oz. grated Longhorn or Colby cheese (i used a mix of Mexican blend and Sharp Cheddar)

Preheat oven to 350 degrees.  Brown hamburger with garlic and chili powder.

While meat is browning, chop onion finely and mix well with sour cream, mayonnaise, olives and green chili.  Slice tomatoes as thin as possible.

When hamburger is browned, drain and place evenly into pie crusts.  Place a layer of tomato slices and wet mixture over both pies and top with cheese.

Bake for 30 to 35 minutes or until cheese is thoroughly melted.  Let cool slightly  before serving.

*This is a great recipe to freeze and bake later.  Increase cooking time by 45 to 50 minutes if frozen.

Before you go, just thought i’d leave a little cowboy wisdom with you.

Never miss a good chance to shut up.

Never kick a cow patty on a hot day.

Never squat with yer spurs on.

Well, i’d best hush.  I gotta go see a man about a horse.

Leave a comment »

Pie Crust

Have you ever seen a pie with a crust so beautiful…elegant…perfect… and then you take one bite and think “ewww”?  Yeah, me too.  Goodness knows i can’t make a crust that’s pretty but looks don’t matter.  It’s what’s inside that counts.  No, wait!  I meant to say it’s how the crust tastes that counts!   I’ve used the pie crust recipe that Mama handed down and it works fine, but  happened to run across one that even a pastry chef gave two thumbs up so  i just had to try.  It was worth it!  Now you have to understand the gravity of WHEN i chose to use it.

When my brothers and i were growing up, we’d travel from our home in Pensacola to my grandparents’ home in Encinitas, CA every other summer.  (That’s a long trip, people.)  Encinitas is on the Southern California coastline above San Diego.  Beautiful place!  We had all sorts of wonderful fruits where we grew up but California had one thing we didn’t have–apricots.  OH!  My oh my, give me a piece of pie, or rather cobbler.  Nana or her brother Al or sister Mary would always make one while we were out there and they were heaven on earth!  And the apricot jam….!   My mouth salivates thinking about it.  We were fortunate to get some apricots from Maryland last weekend and i made the first apricot cobbler i’ve had in 25 years or more.  My mouth and my tummy had a happy!  When i told my parents on the phone, my dad said, “I’m not talking to you anymore.” ;0)  Anyway, serious cobbler needs serious pie crust!

Now i will tell you something interesting about this pie crust recipe, nay, two things: 1) you have to let it refrigerate overnight or at least for several hours and 2) it’s wet!  I mean, really.   I thought maybe the refrigeration would dry it out some, but, no…it’s wet.  Surprisingly though you’ll need less flour when you roll it out than you’d expect.  It rolls out extremely well–has a great feel and consistency to it.

Pie Crust

2 cups all-purpose flour

1 tsp. salt

1 cup shortening (or you can mix soft butter into the ratio)

1/2 cup cold water

Mix flour and salt together.  Cut shortening into flour with pastry blender or fork until it resembles coarse meal.  Add water gradually and mix until thoroughly combined.  Refrigerate for several hours or overnight.

* Tip:  If you have trouble measuring shortening because it sticks to the measuring cup and is difficult to get an accurate reading, here’s a handy idea.  If you need 1 cup of shortening, take a 2 cup measuring cup and fill it to the 1 cup mark with cold water.  Add in shortening until the water line reaches the 2-cup mark (may need to push down on the shortening to get an accurate reading.)  This is called the Water Displacement Method.

Leave a comment »

Tropical Time–Banana Boats and Coconut Limeade

Get on de boat, de Banana Boat.  Okay, all you beach bum wanna-be’s.  This is for us!  And for the waist watchers, this dessert is (or at least CAN be) low in fat and calories.  Ka-ching!

Saw a post on a lady’s blog who recommended a wonderful idea for a campfire dessert and fortunately it works well for grilling too!  We tried it out Monday night and i forgot to have the camera with me, so use that awesome imagination…or better yet, try it for yourself.  You’ll need:

Aluminum Foil (preferably heavy duty)

Bananas (at least one per person; two if you name is Stephanie–ha)

Add-ins (chocolate chips, peanut butter chips, butterscotch chips, white–fake/not at all–chocolate chips, nuts, marshmallows, coconut,  etc.)


Cut the top and bottom off the banana and slit lengthwise down the middle.  Place on a piece of aluminum foil (we put everyone’s first initial on the “outside” of the foil just so everyone could have their own concoction.)  Fill banana with desired add-in’s (we used dark chocolate chips, peanut butter chips, pecans, coconut and marshmallows.)  Cover and cook on a campfire or grill until warmed through and chips are melted.




Now we gals just ate ours “as is” and it was moluscious!  (That’s Southern for “more than luscious” if you weren’t blessed to be born in the South.)  The boys, though, had to have some vanilla ice cream with theirs and enjoyed it.


Yesterday was hotter than a billy goat in a pepper patch (mostly because the humidity was higher than a cat’s back.)  :0) We worked in the yard for quite a while, though, and wore ourselves out.  As a treat last night, we tried a frosty tropical drink that was a doozy!  It’s a little strong so  you may need to “water” it down for some taste buds but for the rest of us, it’ll have you whistlin’ Dixie!

Coconut Limeade

5–6 cups ice, crushed in the blender on highest setting (like a snow cone)

5/8 cup Cream of Coconut (look in the Hispanic section of your grocery)

4–5 Tbs. frozen limeade concentrate

1/8 cup water

I crushed the ice cubes a cup at a time in the blender and then put into a large bowl.  After crushing the last cup’s worth, i added in the other ingredients and mixed well.  Gradually add in the rest of the ice until all is blended.  Serve immediately.

Leave a comment »