Grits Casserole

I took this dish to an early morning Notre Dame tailgate (aka, Kegs 'n Eggs), where it was surprisingly well-received.  Most people shuddered in disgust at the mere mention of this southern comfort food, but they did say they were willing to try it.  Ddespite being a major part of America's bread basket and major corn grower, grits are not part of the Indiana palate.  In fact, I had to have my mother send me grits to make this because I couldn't find them in the stores there (well, not anything other than instant ones).  This recipe is pretty easy to modify, and I will include some of those modifications at the end.  Hope y'all like it as much as we do!

Grits Casserole

1 cup of grits (cook one cup grits to 4 cups of water)

1 pound bulk breakfast sausage, cooked and drained

1 can cream of celery soup

1/2 cup, each, green pepper and onion, sauteed

1 cup shredded sharp cheddar cheese

After grits have cooked, mix all remaining ingredients into the pot of hot grits; stir well to combine. Pour into a greased 2qt. casserole (or 9x13, or 11x14) dish. Bake, covered with foil, at 350 degrees for 30 minutes or until bubbly and set in the middle.

Notes: Turkey sausage or spicy sausage can be used in place of regular breakfast sausage.  Also, I like to use a mix of red and green peppers for more color.  I always use more cheese, but that's a personal preference.  This can be made the day/night before, just be sure you allow extra time for it to heat all the way through.

Anniversary Cake

My grandmother used to make pound cakes in multiples, like 5 or 6 in a day.  She would cut them in half, wrap one half and freeze it.  Often she would send at least one of the other halves back to the College of Charleston with my daddy, who was skinny as a rail from running cross-country and track. 

When Joe and I got married one of the best parts of planning was selecting the cake.  I mean, who doesn't love cake?  We found a woman who made a lemon pound cake that was Uh-may-zing!  Let me tell you how special it was.  When I walked into the reception hall, I smelled something wonderful.  It was my cake!  It was excellent that day, and one year later. 

This year we celebrated our 12th wedding anniversary.  Instead of buying something or making a standard chocolate cake, I decided to try my hand at a pound cake.  Before I share this recipe, I should note that my sister is queen of the pound cake--why would I bother making one when hers are the best?  Well, being 9 hours apart from each other and all, I didn't think she would be coming up just to bake us a cake!  Without further ado, here is the recipe:

Pearl Pound Cake, from the Sandlapper Cookbook

2 sticks butter, at room temperature

1/2 c. shortening

1 c. milk

3 c. sugar

3 c. flour

1 tsp. baking powder

5 large eggs

1-2 tsp. flavoring

Grease and lightly flour a large tube pan.
Cream butter and shortening well.  Add sugar gradually.  Add eggs one at a time, beating well after each addition.  Add baking powder to flour, and add alternately with the milk to the creamed mixture.  Bake at 325 degrees for 1 hour, 20 minutes.  Cool in pan. 

Hope y'all enjoy this as much as I do.  Look out, sister, there's a new pound cake maker in this family!

Nilla Wafers Banana Pudding

I figured after the last several posts, we could all use a little cheering up.  Nothing does it for me quite like comfort food.  This is another one of those southern staples that so many have tried to re-create.  Try as they may, they ALL fail miserably!  I grew up eating this delectable concoction all through the year, not just picnic season. I hope you will enjoy it as well!

3/4 cup sugar
2 T. flour
1/4 tsp. salt
3 eggs, separated
2 cups milk
1 tsp. vanilla
box of vanilla wafers
6 medium bananas, sliced

Combine 1/2 cup sugar, flour, and salt in top of double boiler; stir in milk.  Cook over boiling water, stirring constantly, until thickened.  Cook uncovered for 15 minutes, stirring occasionally.  Remove from heat.  Beat egg yolks, adding slowly to the hot mixture.  Return to double boiler and cook for 5 minutes, stirring constantly.  Remove from heat, and add vanilla.  Line the bottom of a 1 1/2 quart (or 9x13) with cookies.  Top with bananas and custard.  Continue layers, ending with custard on top.  Beat egg whites stiff, not dry.  Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.  Pile on casserole.  Bake at 425 for 5 minutes, or until lightly browned.  Serve warm or chilled.

Hope y'all enjoy this as much as I do. Let me know if you like it.  No other banana pudding-wannabes will be accepted after you eat this--I promise! 

Macaroni Pie

This recipe comes from Charleston Reciepts, a staple in South Carolina kitchens.  This has no white sauce or bechemel, so if that's what you are looking for, keep looking!

1/2 pound macaroni
1 heaping tablespoon butter
1 1/2 cups sharp cheese, cubed
salt and pepper to taste
1/2 teaspoon dry mustard
3 eggs
1 pint milk

Cook macaroni in rapidly boiling water for ten minutes. Drain. Stir butter and cheese--leaving abuot 1/2 cup to sprinkle on top of pie--into the hot macaroni; add salt, pepper and mustard.  Beat eggs into the mixture, add milk and mix well.  Put into greased baking dish, sprinkle top with remaining cheese and dot with butter.  Bake in moderate oven (about 375) until set in the middle and bubbly and golden.

NB: I always use more cheese (approx 2 cups).  I also prefer white pepper, and I use a whole teaspoon of mustard.  You will need a total of 2-3 T of butter.  You can certainly use margarine, if you like.
I hope y'all will enjoy this recipe as much as I have over the years.

Banana-Butterscotch Muffins

This time last week, I was polishing off yet another delicious muffin.  Nathan and I spent last Friday afternoon trying to clean up the kitchen and I caught wind of some very ripe bananas.  Everyone knows that you make banana bread with them.  Granted, I like banana bread just fine, but it's gotten to be a boring standard for old bananas. This is a much tastier option.  I hope you'll agree!


1 large banana (about 2/3 cup), mashed
1 egg, beaten
1/2 c. sugar
1/4 c. milk
1/4 c. vegetable oil
1 tsp. vanilla extract
1 c. flour
1 c. rolled oats
1 tsp. baking powder
1/2 tsp.  baking soda
1/2 tsp. salt
1/2 c. butterscotch chips
Combine mashed banana, egg, sugar, milk, vanilla and oil in a medium bowl.
In a large bowl, add dry ingredients.
Stir banana mixture into dry minture.  Spoon batter into greased muffin cups.  Bake at 400 for 12-15 min.
NB: Recipe doubles easily. You could also use peanut butter or chocolate chips with no other substitutions needed.  I used 1/4 cup whole wheat flour to 3/4 c white.  I also added flax meal (about 1/2 cup or so) and Benefiber.  YUM!