1 cup of Butter

1 1/2 tablespoon of Butter

A pinch of Butter

What do you have?  “BUTTER”

Hello and welcome to my Blog!!!   My name is Tanya E. Ragland and yes, you guessed it…I love to cook! I live in Memphis, Tennessee and have been cooking for a childcare facility that LOVES my food for many years.  As you know kids are the worst critics!

Homemade Egg Pie

INGREDIENTS
* 1 (9 inch) unbaked pie shells, deep dish
* 4 eggs, beaten
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1 egg white ( for around crust and browning)
* 1 can Eagle Brand Milk in the can or Evaporate Milk
* 1⁄4 teaspoon ground nutmeg
* 1/4 teaspoon of Lemon juice
* 1/2 stick of Real Butter ( Melted)
* 3 drops yellow food coloring (optional)

Preheat oven to 400 degrees F.
Mix together eggs, sugar, butter, nutmeg, lemon juice and vanilla. Stir well…. add in milk. For more yellow color, add a few drops yellow food coloring.

Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust and help with browning. Pour custard mixture into piecrust. Sprinkle with nutmeg ( Optional)

Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.

Ground Beef Vegetable Soup
1 lb ground beef
4 cup chicken broth
4 cup water
2 package (1 oz each) dry onion soup mix
1 can (15 oz) tomato sauce
2 stalk celery, chopped or frozen
1 onion, chopped (Frozen )
1 package (16 oz) frozen mixed vegetable
1 large bag of chopped frozen okra
3 tablespoons of “A Taste of Memphis All Purpose Seasoning” ( ATOM)
1 bag of frozen Corn
2 cans of Diced Potatoes

Throw in all and as much of vegetables that you like! Can’t go wrong!

1. Brown ground beef in a skillet over medium heat, season with (ATOM). Drain off fat and set aside.
2. Add chicken broth, water, onion soup mix, tomato sauce, okra, celery, onion, and frozen vegetables to a large stock pot. Bring to a boil, reduce heat, and simmer until the vegetables are tender. Stir in cooked ground beef and potatoes in the can during the last few minutes to warm through. Ding … Enjoy!!!

Homemade Shrimp Scampi Sauce

Ingredients

3 or 4 pounds of shrimp ( peeled and deveined)
2 Sticks of Real butter
3 tablespoons of Olive Oil
2 tablespoons of Greek
2 Large Lemons ( juiced)
2 tablespoons of Minced Garlic
1 teaspoon of Parsley and Salt ( optional)

In a large skillet combine all ingredients until Hot.. pour in shrimps. Cook for 4 or 5 mins ( depending on size of shrimp) then serve pouring more sauce over shrimp. Enjoy!

Stuff Salmon

This is great for dinner or lunch …

Ingredients

Salmon of your choice
1 Philadelphia Cream Cheese bar ( mashed)
1/2 Fresh Lemon ( the juice of the lemon)
2 Tablespoons of Capers ( chopped)
2 Tablespoons of Garlic ( chopped)
1 Tablespoon of Cavern Greek Season
1 Small Shallots (Diced)

Directions
Mix all ingredients except Salmon. Take the skin off the back of the Salmon, and split in half. When you open the Salmon, spread in the mixture. Put the top of Salmon back on top of mixture. (Optional) Sprinkle more Greek seasoning and drizzle Olive Oil on top of Salmon. Bake for 25 min in a foil lined pan on 350 degrees. Enjoy Ding!

Basic Deviled Eggs

Devils Eggs

Here’s another Great School House cookie!

2 cups self-rising flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 cup oil
3/4 cup buttermilk

Directions…

Mix together flour and baking powder. Then add sugar. Then mix in oil then add milk. Mix until a ball forms… Sprinkle a little flour on your counter and kneel the dough for 2 min. Roll the dough out and cut into biscuit. Bake at 425-450 (depends on your stove) and bake biscuits for 12 to 15 min until done. Enjoy Ding!

Just in time for Thanksgiving and Christmas…

You will need….

A good Bundt Pan

1. 1 1/2 cups  BUTTER
2. 3 cups   Sugar
3. 6 eggs
4. 3 cups  All Purpose flour
5. 1 teaspoon Vanilla extract
6. 1 teaspoon Lemon  and Almond Flavoring
7. 1 (8  ounce) container Sour Cream
8. 1/4 teaspoon  baking soda
9. Cooking Spray
10. Extra flour for dusting Bundt pan.

Instructions…..

Preheat oven to 325 degrees

Cream butter and sugar in a bowl with a  mixer. Add eggs one at a time, slowly add flour, add baking soda to sour cream in the container,  mix well then add to mixture.  Add all flavors. Spray your Bundt pan with cooking spray and dust with flour. Pour in your cake mixture and cook for  1 hour and 15 min until done. Enjoy. Ding!!

Homemade Dumplings

Just in time for this GREAT cool season!! Nothing like snuggling up to a warm fireplace with your favorite blanket and a mug of Homemade Chicken and Dumplings!

Ingredients

• 1 Whole Chicken, 4-5lb average
• 2 cups of Flour  (self-rising)
• 6  teaspoons Chicken base, chicken squares or granules, for broth
• 1 teaspoon Black Pepper, Garlic powder, Sage, Celery Flakes and  Salt (of each)
• 1 ½  cup Buttermilk
• ¼ cup oil

Instructions

1. Remove neck, gizzards and any other parts that might be inside the bird. (Whole Chicken)
2. Rinse the bird, inside and outside, under cool running water.
3. Cut the chicken into pieces
4. Place cut chicken in a large stock pot, cover with about 6 inches of water. (make sure all its covered)
5. Add all Seasons in water (this is your chicken stock!)
6. Place on Medium-High heat and let come to a boil.
7. Boil chicken about 45-55 minutes or until done.
8. Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.
9. Turn the heat off under the pot while the chicken is cooling.
10. Allow chicken to cool enough to handle and remove chicken from bones.
11. Put chicken pieces back in broth.
12. Let simmer on Medium-Low heat while you make the pastry dough.
13. In a medium bowl, add flour and one teaspoon of salt, ¼ cup of oil and milk.  Sift together.
14. Mix together until you have a slightly moist dough ball.
15. Generously flour your table, countertop or large cutting board. Using a rolling pin, roll the dough out to about ¼ inch thick.
16. Use a sharp knife and cut the dough into strips about 1 inch wide. (like a checkers board, but longer)
17. Cut each strip into sections about 2 inches long.
18. Bring the chicken stock to a high boil and drop pieces of dough, one by one, into the stock. (pressing down the dumplings or moving them around to add more. They will rise in the broth.
19. Drop dough pieces in the hot BOILING broth, and put them all in until there are no more and continue to stir. Simmer for about 15 min. until dough pieces are fully cooked and tender.  Enjoy Ding!!!

This is my favorite Veggie! I hope you enjoy it as well. You will need…

Ingredients

• 2 tablespoons salted butter
• 3-1/2 tablespoons all-purpose flour
• 1-1/2 cups of Heavy Cream
• 1-3/4 cup sharp cheddar cheese, grated
• 1/4 cup Mild cheddar cheese, grated
• 6 slices american cheese
• 2 eggs (slightly beaten)
• 1/2 teaspoon coarse salt
• 1/4 teaspoon Nutmeg
• 1/8 teaspoon garlic powder
• paprika for color
• 1/2 cup Mild Cheddar cheese for topping when putting in oven.

• 3-1/4 cups of any kind of pasta, penne pasta is what I use most.

Just in time for the holidays!!!

You will need….

1 cup of BUTTER, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3 cups of quick-cooking oats

1 cup semisweet chocolate chips

1 cup of dried Cranberries

2  tablespoon of Vanilla butter Nut flavor

Directions:

1. Preheat the oven to 325 degrees

2.  In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.  Beat in eggs one at a time, then stir in flavor. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.  Mix in the quick oats, cranberries and chocolate chips.  Drop by heaping spoonful’s onto ungreased baking sheets.

3.  Bake for 12 minutes in the preheated oven.  Allow cookies to cool on baking sheet for 5 min before transferring to a wire rack to cool completely.  Will make at lease 40 cookies. Enjoy DING!

This is a great little recipe for a GREAT Spaghetti. I have many people tell me they can cook, but their spaghetti never comes out the same every time.  So here is a simplier recipe!

You will need…

1 package of McCormick THICK & ZESTY spaghetti sauce mix

1 small onion ( DICED)

1 small container or Sliced Mushrooms (optional)

1 green bell pepper (DICED)

2 tablespoon Celery Flakes

2 lbs. of Ground Beef ( or  Ground Turkey) the more the meatier

1 12oz can of Hunt’s tomato paste

2 cups of water

1 small pack Spaghetti

1 tablespoon of Salt, black pepper, chili powder,  Garlic Powder and Italian season ( you will need to double this to use in sauce also)

1 table spoon of sugar

2 tablespoons of BUTTER

Directions:

Cook Spaghetti noodles as directed on package set aside once done.  Put meat in a large skillet season with all seasoning EXCEPT SUGAR, but  including Celery flakes. Add onion , mushrooms and Bell pepper. Cook meat until done. When it is done drain meat ( DO NOT RINSE) . Set aside. In another pot put in McCormick package, Tomato paste,  water, and all of the same seasons with butter and sugar. Let cook until thick ( about 15 min).  Once the sauce is thick mix meat mixture and sauce together.  Enjoy DING!

This is such an easy pie and great for anytime when you are cooking….So GOOD everyone will want to know your secret!

You will need

1 Graham Cracker pie crust

1 Philadelphia Cream Cheese bar

1 Can of Eagle Brand Milk

1 pkg  of  Cheese Cake Jell-O  instant pudding ( You can use any flavor INSTANT pudding)

1 container of thawed cool whip topping

1 bag of Vanilla Wafers

3 tablespoons of Vitamin D milk

1 can of Strawberry Pie filling

Instructions:

Beat pudding in a bowel with mixer until creamy after adding in both milks, cream cheese, then gently stir together. Then stir in cool whip.  Mix well, pour into pie crust spread around.  Place cookies around pie curst edge closely together. Spread Pie Filling on to pie. When done take a hand full of cookies crush them in your hand and sprinkle all over pie.  Keep in refrigerator for 1 hour then cut. Ding!

Sloppy Joe

Ingredients………………..

1 Tablespoon Olive Oil and 1 tablespoon of BUTTER

1 or 2 pounds turkey or ground beef (or both)

1/2 Onion, diced

1/2 Green Bell peppers, diced

4 table spoons of Liquid smoke

8 oz tomatoes sauce

1/4 cup of Kraft barbecue sauce  ( any flavor)

1/4 cup of Ketchup

2 dashes of Worcestershire sauce

3 tablespoons of Celery Flakes

2 tablespoons of Greek Seasons

2 tablespoons of Season Salt ( your choice of brand)

2 tablespoons of Garlic Power

2 tablespoons of Black Pepper

3 Drops of hot sauce ( optional)

Sliced Pepper Jack cheese added to the bun (optional)

Instructions

1. Heat oil/butter in a large cast iron skillet over med heat.

2.  Add in onion, bell peppers.

3.  Stir in ground meat and all seasons

4.  Add liquid smoke while it is cooking.

5.  Drain off fat

6.  Pour in tomato sauce, bar-b-q sauce, Worcestershire sauce and celery flakes.

7.  Let simmer uncovered for sauce to thicken, keep stirring.

8.  Serve….DING!

*** Potato Buns are great with this recipe, toasted it and add cheese before adding meat mixture !!!

Ingredients………………

1 Whole Chicken or Whole Fresh Hen  ( your choice)

1 med size pan of Cornbread ( recipe is on website)

6 Biscuits (already baked )

1/2 bag of Pepperidge Farm dry stuffing in the BROWN bag

1/2 stalk of Celery (diced)

1 large onion (diced)

1 large Green Bell Pepper (diced)

1 can of Cream of celery soup (Campbells)

1 can of Cream of Chicken soup (Campbells)

2 1/2 tablespoons of Sage

1 small stick of Williams Sausage with Sage cooked and crumbled, or Can Oysters you can diced them, or a can of Crab ( your choice, or be creative and use all three)

1 tablespoon of each  Salt, Poultry Season, Black Pepper, Garlic Powder

2  Chicken Bullion Cubes (Knorr Brand is what I use)

2 large eggs ( break and mix in a small bowel set aside)

Non Sick Spray

Directions:

In a large stock pot fill with water until half full. Wash Chicken/Hen and place it in water on med high heat and cover with a top, might need more water , but make sure the chicken/hen is covered with water.  Boil for 20 min then add all veggies and seasons including the cubes. Let this cook until your meat is falling off the bone.   In a large deep bowl crumble cornbread, biscuits, and shake in 1/2 bag of stuffing, mix with your hands.   When the Chicken/Hen is done taste broth( it should taste a bit like chicken soup, add more seasons if its not enough for your taste) pour 1/2 of hot broth in the bowel with the cornbread mixture and mix together. Add both soups in the can and continue to mix, as it becomes thicker add remaining of the broth and mix again. Now, add both eggs and mix well.  Once broth is poured into the cornbread mixture start to pick bones out of the Chicken/Hen.  Spray non stick spray around and in the bottom of a deep baking dish. Pour in dressing, then place Chicken/Hen in center of dressing or mix throughout your dressing before pouring it into the pan.  Bake for 55 min to an hour ( depending on your oven). Keep a close watch not to burn.  YOU HAVE DONE IT… Enjoy DING!

Here’s a great easy sweet dessert that will tickle your fancy!  Thanks Mom….

You will need…..

1      9 inch unbaked pie shell (Deep Dish)

4      medium eggs slightly beaten

1/2 cup of real butter

1 cup of granulated white sugar

2 tablespoon of all purpose flour

1 cup of whole milk

1 teaspoon of vanilla flavor

1 teaspoon of lemon flavor

Directions…………..

In a small sauce pan melt butter, blend sugar and flour together then add to butter whipping together.  In a separate bowl beat eggs with a fork then add milk to eggs then combine with flour mixture. Next add flavoring (vanilla, lemon) mix altogether well.  Then pour mixture into the pie shell.

Bake in oven 350 degrees for 40 mins after 40 min do the toothpick test. If you insert the toothpick and pull it out if nothing is on the toothpick its done, if something comes out on the tooth pick bake for 5 more min then retest.  If your pie is done sit it to the side and let cool for 15 min. then slice and enjoy…Ding!

This is the best cornbread recipe ever!!!  Keep this recipe, so when we prepare our dressing you will already have the cornbread ready.  Ding!

You will need…………………….

• 2 large egg
• 1 1/2 cups buttermilk
• 1/4 cup oil
• 2 tablespoon ( to coat skillet)
• 2 cups Self Rising Meal
• 1/4 cup of Self Rising Flour
• 1 tablespoon of Sugar
• 1/2 stick of BUTTER (add between hot cornbread)

Directions……………………

1. HEAT oven to 450ºF. Coat skillet with the 2 tablespoons of oil . Place skillet in oven 7 to 8 minutes or until hot.
2. BEAT egg in medium bowl. Stir in milk, oil and corn meal, flour, sugar until smooth. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more buttermilk. Pour into prepared skillet.
3. BAKE 20 to 25 minutes or until golden brown.
4. When your cornbread is done…Slice and add butter between your cornbread, while it is HOT!!   ENJOY!

I will be posting from time to time different recipes, but I will also try and answer any request that you may have…SOOOOOO have at it?? What do you want to try your hand at?

Here’s a New recipe to add with the already posted side dishes… Add this to your collection and add your Spinach and yams from our side dish area to make a complete meal.  Cornbread is coming. Ding!

You will need……………..

1 whole fryer(chicken) or parts of the Chicken that you desire ( cut up and wash)

1 stick of BUTTER

3 Tablespoons of Greek Seasons

2 more tablespoons of Greek for the veggies

1/4 cup of flour

1/2 Cup of water

1 tablespoon of Sage

1/2 White Onion (Cut in strips)

1/2 Green Bell Pepper ( Cut in Strips)

1/2 Stalk of Celery (Cut in Strips)

1 can of Campbell’s cream of Mushroom Soup (Must be Campbell’s)

1 Tablespoon of paprika

Directions…….

Place chicken into a large baking dish. Season the chicken on both sides . (Don’t add Sage yet)

Pre-heat oven to 350 degrees

Place BUTTER on the top of chicken

Now add Sage all over chicken

Add flour by sprinkling it all over the top of the chicken

Add all Veggies and shake more seasons on the veggies (2 Tablespoons)

Pour water in the bottom of the pan

Let bake for 30 min. ( uncovered)

After the 30 min. are up add your soup into the pan all over the chicken and veggies.

Lightly shake paprika on top of the soup

Now cook another 20 min. in the oven.  Enjoy!