Cooking Mamas

Tried and True Family Recipes

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Savory Corn Pudding

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Savory Corn Pudding

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Savory Corn Pudding

Perfect with steak, pork and poultry. A definite crowd pleaser. A must for any holiday table!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 8 ears corn
  • 3 slices bacon cooked until crisp
  • 1 med. yellow onion diced
  • 1/2 whole milk
  • Salt and pepper to taste
  • 1/4-1/2 tsp. red pepper flakes
  • 1/2 c. torn fresh basil leaves

Instructions

  • Grate 8 ears corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to the pot and cook until soft, about 8 minutes.
  • Add corn and accumulated juices to the pot, cook 5 minutes. slowly stir in whole milk, cook until thick and creamy, about 2 minutes. Season with salt and pepper and red pepper flakes to taste.
  • Transfer into a serving bowl. Crumble bacon over corn mixture and top with torn basil leaves.

Peeps S’mores

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Peep Smores

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Peeps S'mores

What to do with all those Peeps candies? Why not make S'mores?
Course: Dessert
Cuisine: American
Servings: 4

Ingredients

  • 4 graham crackers broken in half (8 squares)
  • 4 Peeps
  • 1 (1.55 oz.) Hershey's Milk Chocolate Bar quartered

Instructions

  • Place one graham square on a microwavable plate, top with a piece of chocolate and one Peep.
  • Microwave until the Peep puffs (about 10 seconds) Immediately top with second graham square, gently press together. Repeat, serve immediately.

Chili Lime Chicken Kebabs

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Chili Lime Chicken Kebabs

Make it a meal and serve these delicious, grilled chicken, pineapple, and veggie skewers over a bed of our spicy Mexican Rice, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4 chicken skewers or 8 chicken, fruit and veggie skewers

Ingredients

MARINADE:

  • 3 T. olive oil
  • 1 1/2 T. red wine vinegar
  • 1 lime juiced
  • 1 tsp. chili powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • Cayenne pepper to taste
  • Salt and freshly ground black pepper to taste

CHICKEN:

  • 1 boneless skinless chicken breasts cut into 1 1/2 inch pieces
  • Skewers

Instructions

  • MARINADE: In a small bowl, whisk together olive oil, vinegar, and lime juice. Season with chili powder, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper; whisk to combine.
  • Place the chicken pieces in a shallow baking dish. Pour the marinade over the chicken; stir to coat. Cover and marinate in the refrigerator for at least 1 hour.
  • NOTE: If using wooden skewers, soak them in water for 20-30 minutes before grilling.
  • Preheat the grill to medium-high heat. Thread chicken and desired fruits and vegetables onto the skewers (see cook’s note below) and discard the marinade.
  • Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
  • COOK’S NOTE: Alternate pineapple, mushrooms, onions, zucchini, or red and green peppers cut into 1 to 1 1/2-inch pieces onto skewers with marinated chicken before cooking.

Notes

Recipe Link: Mexican Rice or Cilantro Lime Rice

Creamy Coleslaw with Bacon

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Creamy Coleslaw with Bacon

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Creamy Coleslaw with Bacon

A deliciously simple coleslaw to go alongside your favorite BBQ!
Course: Salad
Cuisine: American
Servings: 6
Author: Cheryl Gillihan-Killian

Ingredients

  • 6 slices bacon cooked and crumbled
  • 3/4 c. mayonnaise
  • 1 T. sugar
  • 2 T. cider vinegar
  • 1 (16 oz.) bag shredded coleslaw mix
  • Salt and pepper to taste

Instructions

  • In a large skillet over medium-high heat, cook bacon until crisp. Remove cooked bacon to a plate lined with paper towels, allow to cool, then crumble.
  • In a large bowl, whisk together mayonnaise, sugar, and vinegar until dissolved. Add coleslaw mix and crumbled bacon, toss to coat. Cover and chill for at least an hour. Serve with a slotted spoon.
  • Cook's Note: For extra crunch, add a 1/4 cup chopped toasted peanuts or cashews.

Skillet Cornbread

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Skillet Corn Bread

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Skillet Cornbread

Serve with alongside a big bowl of my "Mom's Chili" or your favorite BBQ.
Course: Bread
Cuisine: American
Servings: 8

Ingredients

  • 1 1/4 c. yellow cornmeal
  • 1 1/4 c. all-purpose flour
  • 2 T. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/4 tsp. kosher salt
  • 1 lg. egg
  • 1 3/4 c. buttermilk
  • 4 T. unsalted butter

Instructions

  • Preheat oven to 425 degrees.
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, whisk together egg and buttermilk; stir into flour mixture.
  • Melt butter in a 10-inch cast-iron skillet OR a 2-quart baking dish in oven. Carefully remove skillet; swirl butter to coat bottom. Pour in batter.
  • Bake until a tester comes out clean, about 20 to 25 minutes. Cut into wedges, serve warm with butter and honey.

Smoked Chicken Spinach Salad with Feta, Cranberries and Almonds

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Smoked Chicken Spinach Salad with Feta, Cranberries and Almonds

Course: Salad
Cuisine: American
Author: Melanie Hoelzle Machado

Ingredients

  • slow cooked smoked chicken
  • fresh baby spinach leaves
  • crumbled feta cheese
  • dried cranberries
  • caramelized almonds
  • Italian dressing laced with Splenda

Instructions

  • Shred cooked chicken, set aside.
  • Wash and dry spinach leaves. Toss spinach leaves into a pretty bowl.
  • Top with shredded chicken. Sprinkle with feta cheese, dried cranberries and caramelized almonds.
  • In a small bowl, whisk together Italian dressing and Splenda sweetener, to taste. Drizzle over salad and enjoy!!

Neapolitan Cupcakes

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Neapolitan Cupcakes

Delicious chocolate brownie and strawberry cupcakes, topped with creamy vanilla frosting and neapolitan candies.
Course: Dessert
Cuisine: American
Servings: 30 Neapolitan Cupcakes + 6 Strawberry Cupcakes

Ingredients

  • 1 (19.5 oz.) pkg. brownie mix
  • 2 lg. eggs
  • 1/3 c. vegetable oil
  • 1/4 c. water
  • 1 (18.25 oz.) pkg. Strawberry cake mix
  • 2 T. vegetable oil
  • 1 1/3 c. water
  • 3 lg. egg whites
  • 2 tubs vanilla frosting
  • 30-36 Brach's Neapolitan Candies or Hershey's Neapolitan Kisses

Instructions

  • Preheat an oven to 350 degrees Line 36 muffin cups with paper liners.
  • In a large bowl, whisk together brownie mix, 2 eggs, 1/3 cup vegetable oil, and 1/4 cup water. Stir just until fully incorporated, about 50 strokes; set aside.
  • In a separate bowl, combine cake mix, 2 tablespoons vegetable oil, 1 1/3 cup water, and 3 egg whites. With an electric mixer beat on low speed until combined. Mix on medium speed for 2 minutes.
  • Spoon 1 tablespoon brownie batter into 30 prepared muffin cups. Spoon a heaping tablespoon of cake batter over the brownie batter. Spoon 2 tablespoons of cake batter into the remaining 6 muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Let cupcakes cool in baking pans placed on wire racks.
  • Frost or pipe with vanilla frosting and decorate with Neapolitan candies.

Indian Peanut Stew

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Indian Peanut Stew

A delicious quick and easy main dish, that tastes even better the next day. We like it spicy, so adjust the heat accordingly. Perfect for Meatless Monday!
Course: Entrée
Cuisine: Indian
Servings: 6
Author: Teresa Cleveland-Wendel

Ingredients

  • Hot cooked white or brown rice
  • 2 T. olive oil
  • 1 lg. onion chopped
  • 4 cloves garlic minced
  • 3 T. fresh grated ginger
  • 1-2 jalapenos seeded and minced
  • 1 red bell pepper seeded and chopped
  • 1 (28 oz.) diced tomatoes with juice
  • 1/8-1/4 tsp. cayenne pepper
  • 1 c. chunky peanut butter
  • Chopped cilantro for garnish
  • Chopped green onions for garnish
  • Chopped peanuts for garnish

Instructions

  • Prepare rice according to package directions.
  • In a large saucepan over medium heat, sauté onions in olive oil, add garlic, ginger, jalapenos, and bell pepper sauté until tender.
  • Add diced tomatoes with juice and cayenne pepper. Simmer for a few minutes, then stir in peanut butter; heat through. Add water to thin if needed.
  • Serve over hot cooked rice. Garnish with chopped cilantro, green onions, and peanuts.

Bacon Macaroni & Cheese Topped with French Fried Onions

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Bacon Macaroni & Cheese Topped with French Fried Onions

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Bacon Macaroni & Cheese Topped with French Fried Onions

This mac is so GOOD, it could be served in a 5-star steakhouse!!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 5 T. unsalted butter divided
  • 3 T. all-purpose flour
  • 1 1/2 c. milk heated
  • 1 1/2 tsp. salt divided
  • 1/2 tsp. black pepper
  • 1/2 tsp. Tabasco sauce
  • 5 oz. grated Parmesan cheese
  • 9 strips bacon cooked crisp and crumbled
  • 1 lb. elbow macaroni
  • 2 cloves garlic minced
  • 16 oz. sharp cheddar cheese shredded
  • 16 oz. Velveeta cheese cut into 1/2-inch pieces
  • 1 (6 oz.) can French’s Cheddar or Regular French Fried Onions crushed

Instructions

  • Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with non-stick spray, set aside.
  • In a skillet, cook bacon strips until crispy, drain, set aside to cool.
  • To make Béchamel Sauce: Melt 3 tablespoons butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 2-3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 3-4 minutes. Reduce heat and simmer for 2-3 minutes, stirring constantly to prevent scorching. Remove from heat and add 1/2 teaspoon salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside.
  • Meanwhile, bring a large pot of water to a boil, add remaining 1 tsp salt and macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the remaining 2 tablespoons butter, minced garlic and béchamel sauce. Toss well to coat noodles.
  • To assemble: Place 1/3 of the macaroni in prepared baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are used. Top with the crushed French fried onions.
  • Bake covered with foil for 30 minutes. Remove foil and bake an additional 10-15 minutes or until the top begins to brown. Let sit for 5 minutes before serving.

Chicken Fried Steak with Country Gravy

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Chicken Fried Steak with Country Gravy

Beef sirloin steak, battered and fried, served over creamy mashed potatoes, then smothered with country gravy.
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 2 lbs. sirloin tip roast cut into 6 (3/4-inch-thick) steaks
  • 1 1/2 tsp. coarse salt divided
  • 1/2 tsp. ground black pepper divided
  • 1 c. plus 3 T. all-purpose flour divided
  • 1/4 tsp. cayenne pepper
  • 1 c. buttermilk well shaken
  • vegetable oil for frying
  • 3 c. milk

Instructions

  • Place steaks on a clean work surface and pound both sides to 1/4-inch thickness with the tenderizing side of a meat mallet. Season steaks with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Combine 1 cup flour and cayenne pepper in a wide, shallow dredging bowl and pour buttermilk into another dredging bowl. Coat steaks in flour, then buttermilk, and again in the flour. Transfer to a baking sheet lined with a cooling rack and let stand for 20 minutes.
  • Preheat oven to 200 degrees. Pour oil to 1/2-inch depth into a large cast-iron skillet and heat over medium-high heat. When oil shimmers, fry the steaks in two batches, turning once, until golden brown on both sides, about 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain and place in the oven to keep warm (Do not cover). Repeat steps.
  • Carefully pour all but 2 tablespoons of fat from the skillet and return the skillet to heat. Whisk in the remaining 3 tablespoons flour, cooking until bubbly and golden, 1 minute. Whisk in milk and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Boil, whisking constantly, until gravy thickens slightly, 1 minute. Season with more salt and pepper, if desired. Transfer to a gravy boat or small pitcher and serve immediately poured over steaks.

Jamaican Jerk Chicken

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Jamacian Jerk Chicken

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Jamaican Jerk Chicken

Spicy Caribbean chicken served alongside our Smoky Sweet Potato Salad.
Course: Entrée
Cuisine: Jamacian
Servings: 4

Ingredients

  • 1 bunch scallions chopped
  • 1 sm. white onion chopped
  • 1 sm. habanero chile pepper stem and quartered (see note)
  • 1/4 c. fresh lime juice
  • 1 T. Extra virgin olive oil
  • 1 T. light brown sugar
  • 1/2 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1 tsp. freshly grated nutmeg
  • 1 tsp. salt
  • 1/2 tsp. fresh thyme leaves
  • 6 (6 oz.) bone-in chicken thighs skin removed, trimmed
  • 1 c. hickory wood chips for smoking (optional)

Instructions

  • Marinade: Place scallions, onion, chile pepper to taste, lime juice, oil, brown sugar, allspice, cinnamon, nutmeg, salt, and thyme in a blender. Process until smooth. Place chicken in a 9x13-inch nonreactive baking dish (see Cook's Note) Rub 2/3 cup of the marinade onto both sides of the chicken. Transfer the remaining marinade to a small bowl, cover, and refrigerate. Marinate the chicken in the refrigerator for 2 to 24 hours.
  • Twenty minutes before you're ready to grill, soak wood chips (if using) in a bowl of water. Transfer the wet wood chips to a smoker box, allowing as much water as possible to drip back into the bowl.
  • Place the smoker box under the grill above the burner. Close the lid. Heat the grill to medium-high until the chips smell smoky and smoke begins to billow from under the lid, about 15 minutes. Don't worry if the box catches on fire.
  • Grill the chicken, turning and basting with the reserved marinade, until cooked through (175° to 180° degrees), about 20 to 30 minutes total, depending on the size of the thighs. Discard any unused marinade.
  • Cook's Note: You can control the heat of this dish by discarding the membranes that hold the seeds, which are the spiciest part of chile peppers, along with the seeds themselves. Be sure to wash your hands thoroughly after handling hot peppers or wear rubber gloves. You can substitute a jalapeno pepper for the habanero pepper, if desired.
  • Cook's Note: A nonreactive dish is necessary when marinating foods with acidic ingredients, such as lemon, lime, or vinegar. The acid in the marinade can react with "reactive" dishes or pans, such as aluminum and cast-iron, and impart an off color and/or off flavor in the prepared foods.

Smoky Sweet Potato Salad

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Smoky Sweet Potato Salad

Not Yo' Mama's Potato Salad, that's for sure! I wanted to come up with something NEW and different. Let me know your thoughts on this dish! Perfect side salad for a backyard barbeque!
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 2 lbs. sweet potatoes peeled and cut into cubes
  • 1/2 sm. Walla Walla or sweet onion finely chopped
  • 1 red pepper seeded and finely chopped
  • 4 green onions thinly sliced
  • 1/3 c. mayonnaise
  • 1 T. frozen orange juice concentrate
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • Salt and freshly ground black pepper to taste
  • 6 slices bacon cooked crisp and crumbled, for garnish

Instructions

  • Add prepared sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.
  • Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.
  • In a separate bowl, whisk together mayonnaise, orange juice concentrate, smoked paprika, and cumin. Pour dressing over the potatoes, gently toss to combine. Season with salt and pepper. Refrigerate for 1 hour or more to allow the flavors to marry. Just before serving, garnish with bacon crumbles.

Notes

To kick it up a notch, add cayenne pepper to taste.

Chili Rubbed Copper River Salmon with Avocado Tomatillo Salsa

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Chili Rubbed Copper River Salmon with Avocado Tomatillo Salsa

One of my most requested salmon dishes, it doesn't get much BETTER than this!!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

AVOCADO TOMATILLO SALSA:

  • 4 med. tomatillos husked and rinsed
  • 1/4 c. chopped green onion
  • 1/4 c. chopped fresh cilantro
  • 1 1/2 T. fresh lime juice
  • 1 ripe avocado seeded and diced
  • 1 tsp. minced jalapeño or to taste

CHILI RUB:

  • 1 1/2 T. chili powder
  • 1/2 tsp. cumin
  • 1 T. brown sugar
  • 1 tsp. kosher salt

SALMON:

  • 4 (6-oz.) wild Copper River salmon fillets

Instructions

  • AVOCADO TOMATILLO SALSA: Place tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 minutes. Remove tomatillos and when cool enough to handle, roughly chop them.
  • In a non-reactive bowl, combine the chopped tomatillos, onion, cilantro, and lime juice. Gently fold in diced avocado and jalapeño. Season with salt to taste. Refrigerate until ready to use.
  • Preheat the oven to 350 degrees.
  • CHILI RUB: In a small bowl, combine chili powder, cumin, sugar, and salt. Sprinkle the fish with chili rub.
  • SALMON: Heat a large oven-proof nonstick skillet over medium-high heat. Cook the salmon, rub side down for 2 minutes, then flip and place pan in the oven for about 6-8 minutes or until cooked through.
  • To Serve: Transfer the fish fillets to plates and top with the Avocado Tomatillo Salsa, Enjoy!

Grilled Bacon Cheddar Potato Packet

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Grilled Bacon Cheddar Potato Packet

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Grilled Bacon Cheddar Potato Packet

Potatoes with bacon, onion and cheddar cheese, grilled in a foil packet, making clean up a breeze!!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 7 med. red potatoes cut into wedges
  • 6 slices ready-to-serve fully cooked bacon chopped
  • 1/4 c. thinly sliced green onions
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 T. butter cut into small cubes
  • 1 c. (4 oz.) shredded cheddar cheese

Instructions

  • Cut potatoes into wedges. In a large bowl, combine potatoes, bacon, onions, salt and pepper. Pour into a large-size (17-in. x 15-in.) greased heavy duty foil bag. Dot with butter. Seal tightly.
  • Grill, covered, over medium heat for 40-45 minutes or until the potatoes are tender, turning once. Carefully open foil, sprinkle with cheese. grill 3-5 minutes longer or until cheese is melted.
  • Cook's Note: Potatoes require extra time on the grill, so give these pouches first dibs on the flames.

Grilled Pepper Crusted Rib Eye Steaks Topped with Bleu Cheese Crumbles

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Grilled Pepper Crusted Rib Eye Steaks Topped with Bleu Cheese Crumbles

Tender rib eye steak topped with melted bleu cheese crumbles, makes my mouth water just thinking about it!!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 rib eye steaks
  • 2 T. coarsely ground black pepper
  • 1 T. kosher salt
  • 8 oz. bleu cheese crumbles

Instructions

  • To grill: Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high. Season steaks on both sides with a coating of kosher salt and pepper. Grill steaks, covered, about 6 minutes per side or until instant-read thermometer inserted in center registers 145 degrees for medium-rare.
  • During the last 2 minutes of cooking, top each steak with 2 ounces of bleu cheese and close the lid on the grill. Remove steaks from grill, let rest for 5 minutes before serving.
  • To broil: Heat oven to broil. Grease broiler-pan. Broil steaks about 6 minutes on each side for medium-rare. Top each steak with bleu cheese crumbles. Broil additional 30 seconds.

Breakfast Burritos

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Breakfast Burritos

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Breakfast Burritos

Start your day off right with our sausage, egg, and cheese breakfast burritos, perfect breakfast for on the go!
Course: Breakfast
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 lb. Jimmy Dean Sausage Roll
  • 6 eggs slightly beaten
  • Salt and pepper to taste
  • 6-8 (10-inch) flour tortillas
  • 8 oz. shredded cheddar cheese
  • Salsa
  • sour cream for serving

Instructions

  • Place sausage in a large skillet over medium-high heat. Cook until evenly brown. Pour into a bowl, keep warm.
  • Add eggs to the skillet, cook, stirring occasionally, until eggs are scrambled and set.
  • Sprinkle individual tortillas with shredded cheese. Heat each tortilla with cheese separately for 30-60 seconds in the microwave.
  • Fill warm cheesy tortillas with scrambled eggs and cooked sausage. Drizzle with salsa. Fold in the ends and roll into a burrito. Top with more salsa and sour cream, if desired.

Frozen Strawberry Margaritas

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Frozen Strawberry Magaritas

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Frozen Strawberry Margaritas

This may be the BEST Strawberry margarita I have ever made!! Omit the alcohol for a kid-friendly version.
Course: Beverage
Cuisine: Mexican
Servings: 4

Ingredients

  • 6 fl. oz. tequila
  • 2 fl. oz. triple sec or cointreau
  • 8 oz. frozen sliced strawberries in syrup
  • 4 fl. oz. frozen limeade concentrate
  • margarita salt
  • Sliced limes for garnish

Instructions

  • Fill a blender with ice and crush.
  • Pour in tequila and triple sec. Add strawberries and limeade. Blend for 30 seconds or until smooth.
  • Pour into chilled glasses with salted rims and garnish with lime slices.

Deb’s Marshmallow Fruit Dip

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Deb's Marshmallow Fruit Dip

My kids call it, “Fruit Frosting!”
Course: Dessert
Cuisine: American
Servings: 2 cups
Author: Debbie Porter-Kelly

Ingredients

  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1 (11 oz.) jar marshmallow cream
  • 1 T. fresh lemon juice

Instructions

  • In a medium bowl, using a hand mixer, beat the cream cheese until smooth. Add the marshmallow cream and lemon juice, beat until well combined.
  • Chill for a couple of hours.
  • Serve with a variety of fresh fruit, such as strawberries, apples, nectarines, cantaloupe, and honeydew melon cut into bite-size pieces.