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Posted on June 27, 2020 by auntlelo

If ever there was a meal that defined my childhood, my Mom’s spaghetti would be at the top of the list, followed closely by my Granny Hamilton’s fried chicken (the topic of a future blog post). This was not the Italian Mama cook all day spaghetti sauce. It was the working Mom raising 5 kids and helping take care of a farm variety of spaghetti, and it was AMAZING. It was even better when served with slices of Colby Cheese on the side. It’s the way my Dad always ate it and the rest of us decided it was a great idea!

My Mom was always able to take what she had on hand, fit it into the time she had available to prepare it, and make us feel like we were the luckiest family ever to sit down at a table. And, there was always, ALWAYS, room for one more person. Yes, our house really did feel like the Waltons except we had chairs instead of benches.

So, this is her family staple spaghetti sauce that I have evolved into something that fits me. It is also the sauce I use for my lasagna which my kids would probably say is MY meal that defined their childhood. I hope you enjoy it as much as I have for nearly sixty years now. Pssst…the secret ingredient really is love. Although in all of the rest of Mom’s recipes, it’s bacon grease. Just sayin’…

INGREDIENTS:

48 fluid ounces tomato juice (I use two large cans of crushed tomatoes in my version and those work fine, too)
2 pounds ground beef
1 medium yellow onion, chopped
2 envelopes Lawry’s Spaghetti Sauce Mix (I also use McCormick’s Thick and Zesty Spaghetti Sauce Mix in my version for a little extra spice and thickness)
4 tsp. A-1 Steak Sauce (Has to be A-1, it just doesn’t taste the same if you use anything else)
4 tsp. Worcestershire Sauce
1/4 cup ketchup
salt to taste

INSTRUCTIONS:

Brown the ground beef with the onion, salting to taste. Drain off fat. In a large Dutch oven blend the tomato juice or crushed tomatoes, spaghetti sauce mix, A-1 sauce, Worcestershire sauce and ketchup. Mix well and make sure there are no lumps of dry sauce mix. Add the ground beef and onions. Simmer for at least 30 minutes on low.

This recipe is a baseline to start with. As with almost all family recipes, every cook alters the amounts or the ingredients to suit the tastes of their family or to accommodate any special dietary needs.

You can make this ahead and refrigerate for use within 2-3 days. In fact, this is one of those recipes that actually tastes better the next day, as the flavors have had time to marry. It is also freezer friendly.

If ever there was a recipe that immediately made me think of my Mom, this is the one. It was probably my favorite meal as a child (and as an adult). Thanks Mom!

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Posted on June 25, 2020 by auntlelo

If you want to impress your grandchildren, this is the way to do it. Banana split ingredients…whipped cream, chocolate syrup, sprinkles and cherries on top. Mission accomplished! I used this recipe from Delish to create this great no-bake summer dessert.

INGREDIENTS FOR THE CRUST:
Cooking spray
2 c. crushed graham crackers
1/2 c. (1 stick) melted butter
2 tbsp. sugar
Pinch kosher salt

FOR THE LASAGNA:
1 1/2 blocks cream cheese or 12 oz., softened
1/4 c. sugar
2 (8-oz.) tubs Cool Whip
3 bananas, thinly sliced into rounds
1 (20-oz.) can crushed pineapple, well drained
1 lb. strawberries, finely chopped
1/2 c. chopped pecans
Chocolate syrup, for drizzling
Rainbow sprinkles, for topping
Maraschino cherries, for topping

MAKE CRUST
Grease a 9×13-inch baking dish with cooking spray. In a medium bowl, stir together graham crackers, melted butter, sugar, and salt. Press into baking dish and refrigerate until set, 15 minutes.

MAKE LASAGNA
In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy, then fold in 1 tub Cool Whip. Spread mixture evenly onto crust. 

Top cream layer with even layers of banana, pineapple, and strawberries. Top with remaining Cool Whip and sprinkle with walnuts. 

Refrigerate at least 4 hours or up to overnight. 

Drizzle with chocolate syrup and top with sprinkles and maraschino cherries before serving.

The sprinkles and the maraschino cherries are NOT optional when cooking for grandchildren. In fact, you need to use extra cherries because somehow a few always disappear between the making and the serving of the dessert.

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Posted on June 21, 2020 by auntlelo

Today we had our first annual, appropriately social distanced, Father’s Day BBQ Cook-off. My husband, sons Bobby and Allen, and sister Sue competed to win the BBQ Champ Golden Apron. My husband won the competition with this recipe which is truly awesome. He used the recipe from HowToBBQRight YouTube BBQ personality, Malcolm Reed.

INGREDIENTS:

8 boneless, skinless chicken thighs
4 jalapeno peppers, cut in half lengthwise, seeds and veins removed
8 slices high quality bacon (you can use regular or thick sliced, according to your taste and preference)
1 package cream cheese
All purpose seasoning (combination of kosher salt, black pepper and granulated garlic powder)
Your favorite BBQ rub for chicken (we use Mistler’s Rub for this)
1 stick butter
BBQ sauce of your choice (we use Sweet Baby Ray’s Sweet and Spicy)

INSTRUCTIONS:

Preheat your grill smoker 275 degrees. Use mild wood or wood pellets for this. Mark used a competition blend of pecan, apple and cherry.

Prep the chicken thighs. Lay the chicken thighs flat on a sheet pan, interior cut side up. Sprinkle lightly with all purpose seasoning. Fill each jalapeno half with a healthy amount of cream cheese. Lay cream cheese side up on each chicken thigh. Sprinkle the cream cheese with BBQ rub. Turn the jalapenos over so the cream cheese is next to the chicken. Wrap the chicken around the jalapeno and then wrap each thigh with a slice of bacon. Place in a pan so that the chicken thighs fit snugly together, or use a mini loaf pan to give each chicken thigh its own space. Top each with a pat of butter.

Place on the smoker and cook at 275 degrees for about 1 hour. Remove pan from smoker and place chicken on a rack and sprinkle with a light coating of the rub. Place back in the smoker until the internal temperature of the chicken reaches 165 degrees. Remove from smoker and brush with BBQ sauce. Return to smoker for another 5-7 minutes to set the sauce.

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Posted on June 14, 2020 by auntlelo

In our second version of a sheet pan supper on our RekTec Smoker/Grill, we experimented with turning our traditional Low Country Shrimp Boil into an easy one dish supper. The amounts on these recipes are to be used as a basic guide only – the beauty is that you can increase or decrease amounts, add or delete ingredients to suit your family’s tastes.

INGREDIENTS:

1 pound baby gold potatoes
About 4 ears corn, cut into about 3 pieces per ear
1/4 cup butter, melted
4 cloves garlic, minced
Old Bay Seasoning to taste (I sprinkled it liberally over the ingredients)
1-2 pounds shrimp, peeled and deveined
1 package smoked sausage, sliced in about 1/2 inch pieces
About 2 tablespoons, chopped fresh parsley

INSTRUCTIONS:

Heat the smoker to 400 degrees. Parboil the potatoes until just tender, about 10 minutes. Add corn and cook another 4-5 minutes. Drain.

Mix together the melted butter, garlic, parsley.

Place the potatoes, corn and sausage in the bottom of an aluminum foil pan (I use a 9X13). Sprinkle liberally with Old Bay Seasoning.

Place on grill for about 20 minutes. Add the shrimp and mix with the rest of ingredients. Cook for an additional 25 minutes. Watch closely to ensure the shrimp doesn’t get over done. Needs to cook just until the shrimp are pink.

We usually double the recipe when we cook on the weekends and save one pan for an easy meal during the work week. Reheat in a 350 degree oven for about 25 minutes or until just heated through.

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Posted on June 11, 2020 by auntlelo

My husband recently got a new Rec Tec Grill/Smoker and he and I have been experimenting with new recipes. Here is a healthy and easy sheet pan meal that can become any variation you want. The key is to use the ingredients you love and to cut the vegetables to appropriate sizes to ensure they all are done at about the same time. A little experimentation may be required as you test different combinations.

CHICKEN AND SMOKED SAUSAGE VERSION

INGREDIENTS:

About 10 chicken tenders
1 package of smoked sausage (I used Eckrich Turkey Sausage)
1 head cauliflower
1 head broccoli
1 pound sliced mushrooms
1 pound asparagus
2 medium yellow onions
1 green bell pepper
1 red bell pepper
8 cloves of garlic, peeled
1 pound baby gold potatoes, cut into quarters or smaller
2-4 Tablespoons all purpose seasoning (see below)
Olive oil

Clean and chop vegetables into bite size pieces in a very large mixing bowl. Cut the smoked sausage and the chicken tenders into bite size pieces. Add to the vegetables. Add enough olive oil to the mixture to liberally coat and add the seasoning, tossing to mix well.

Heat your grill to 400 degrees. Separate the mixture into two disposable aluminum pans (these were 9 x 13). Cook for approximately 45 minutes -1 hour. Check at this point to assess if the chicken and the potatoes are done. If needed, cook an additional 15-30 minutes. Remember, chicken should be at least 165 degrees internal temp.

ALL PURPOSE SEASONING
We mix this in batches and keep on hand. It’s a great all round seasoning.

4 parts kosher salt
2 parts granulated garlic
1 part ground black pepper

Mix well and store in an airtight container.

This recipe can be done using a number of different combinations of meat and vegetables, depending on what’s in season, what’s on hand, and what your family prefers. It’s a great way to use up the bits and dabs from your fridge.

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Posted on June 8, 2020 by auntlelo

For many years, we would travel to Denver to visit my husband’s family. One of the highlights during that time would be a family outing to the iconic White Fence Farm. There we would have a home style dinner of fried chicken and the trimmings. Among our favorite “starters” served was the creamy kidney bean salad and the corn fritters. White Fence Farm is no longer open, but our craving for that salad persists. I went out searching for a copycat recipe that would feed the need to re-experience those meals. I found such a recipe at The HerBeeVore.

INGREDIENTS:

  • 4 (14.5 ounce) Cans dark red kidney beans drained and rinsed
  • 1/2 yellow onion finely diced (about 1/4 cup)
  • 6 stalks celery finely diced
  • 1/2 red bell pepper finely diced
  • 1/2 cup mayonnaise 
  • 1/4 cup sweet relish
  • 1 tablespoon onion powder
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon fresh ground black pepper
  • Crushed Red Pepper Flakes to taste (this is optional-I leave it out when I make it)

DIRECTIONS:

  • Drain and rinse kidney beans. Put them in a very large mixing bowl.
  • Add the onion, celery, bell pepper and stir to combine. Add the mayonnaise, relish, onion powder, seasoning salt, black pepper, and Red Pepper Flakes if used. Stir all ingredients together, and taste. Adjust seasoning if needed.
  • Cover bowl, and refrigerate 4 hours before serving, or preferably overnight.
  • Store in an airtight container. Leftovers will keep for 3-4 days.

Recipe note: I double the amount of dressing I use for the salad. I think it is a little truer to the original recipe to have a bit more dressing.

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Posted on June 7, 2020 by auntlelo

Pecan pie has never been my favorite, but my Dad loved it and I have a granddaughter who is CRAZY for pecans. She requested that Grammy teach her to make one – and so I did. This version is a doctored up version of some basic recipes I’ve used in the past. To make it “fancy”, I baked it in a non-stick 11 inch tart pan.

Your favorite pie crust recipe
About 2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted and cooled
1/2 cup dark corn syrup
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
3 ounces semisweet chocolate, chopped (or use chips)

Preheat oven to 375 degrees. Line pie plate or tart pan with pie crust. Arrange the pecans, covering the bottom of the crust. In a mixing bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, vanilla, cinnamon and chocolate until ingredients are well combined. Pour the mixture carefully into the pie shell to cover the pecans.

Place the pie pan on a baking sheet and bake for 10 minutes in 375 degree oven. After 10 minutes, lower the temp to 350 degrees and continue baking an additional 25 minutes. Pie is done when the middle is set (pie is done when a knife, inserted into the filling in the middle of the pie, comes out clean).

Cool on a wire rack. Serve with whipped cream if desired.


I top this with cinnamon whipped cream: 2 cups heavy whipping cream, 3 tablespoons powdered sugar and 1 teaspoon cinnamon. Whip until soft peaks form. Refrigerate for up to 3 days.

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Posted on June 6, 2020 by auntlelo

16 ounce carton Cool Whip
20 ounce can crushed pineapple, drained
24 ounce carton small curd cottage cheese
2, 3 ounce boxes strawberry Jello

Blend together the cottage cheese, Jello and pineapple. Gently fold in the whipped topping. Refrigerate at least 4 hours before serving.

This was Layla’s first time helping Grammy make Pink Salad. It’s one of her Daddy’s favorites. And as usual, the cook got the first taste!

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Posted on June 5, 2020 by auntlelo

Some of my best recipes are accidents that come together because I was searching my pantry for something I could quickly throw together. This usually happens when I forget to thaw something, or to adequately plan for my week. Or, when the fresh fixins’ are running low on a Friday night. This is one of those Friday night versions recipes that turned out to be really tasty.

INGREDIENTS:

16 ounces of penne pasta
4 quarts water
1 tablespoon salt
4 strips thick cut bacon, chopped
1 medium yellow onion, diced
1 green pepper, seeded and diced
1 teaspoon minced garlic
2 teaspoons diced jalapeno (optional)
1 15.5 ounce jar of your favorite queso dip (I used On the Border Monterey Jack Queso)

INSTRUCTIONS:

Boil the 4 quarts of water with 1 tablespoon salt. Cook the penne pasta until just al dente.

While the pasta is cooking, heat a skillet on medium high and add the bacon. Let it begin to soften and render. Add the onion and green pepper. When the onion and green pepper start to get soft, add the garlic and jalapeno. Let the mixture cook together until the bacon has browned and the vegetables are tender. Remove from heat.

When pasta is done, drain and return the pasta to the pot. Add in the bacon and vegetable mixture. Microwave the queso dip for about 90 seconds. Add the queso dip to the pasta and toss together. Serve immediately.

Recipe note: This is an easy meatless meal. Just leave out the bacon.

Sometimes the best recipes are the result of an accident or being forced to work with only what you have on hand.

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Posted on May 31, 2020 by auntlelo

I first made this recipe when my little sister, Sue, asked for it as her birthday treat a couple of years ago. The first time I made it, I put it together, per the recipe instructions, in a 9 x 13 glass baking dish. This time, I decided to use a spring form pan so that the beautiful layers were highlighted. This is a no-bake dessert from OMGChocolateDesserts.com. Takes a bit of preparation, but it’s totally worth it when the reception it gets is OMG! This is wonderful!

FOR THE OREO CRUST:
36 Golden Oreo Cookies
1/2 cup unsalted butter, melted

STRAWBERRY CHEESECAKE LAYER:
1/2 cup unsalted butter, softened
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/4 cup whipped cream (can use Cool Whip if desired)
1 1/3 cup diced fresh strawberries

STRAWBERRY JELLO LAYER:
3 ounce box strawberry flavored gelatin
1/2 cup boiling water
1 cup strawberry Greek yogurt
4 cups whipped cream (can use Cool Whip if desired)

Topping:
2-3 cups whipped cream (can use Cool Whip if desired)
4-5 oz. white chocolate bar to make the curls (optional)

INSTRUCTIONS:
To make the crust, grind whole OREO Cookies with the filling in a food processor to make fine crumbs. In a bowl, stir together 1/2 cup melted butter with the OREO crumbs until evenly moistened, then press the mixture in the bottom of 9×13 inch dish, set in the freezer to firm while making cheesecake layer.

In a bowl, cream together 1/2 cup softened butter, softened cream cheese and powdered sugar until smooth and creamy. Add 1 1/4 cup whipped cream and mix to combine. Using a rubber spatula, gently fold in diced strawberries and spread the mixture over chilled crust. Place in the fridge.

In a large bowl, place strawberry jello, add 1/2 cup boiling water and stir to dissolve completely. Whisk in 1 cup strawberry Greek yogurt until combined. Add 4 cups whipped cream and mixe until combined. Pour the mixture over the cream cheese layer and smooth the top.

Refrigerate 2-3 hours until set. Spread 2 cups whipped cream on top.

To make the curls, carefully draw a vegetable peeler across the broad surgace of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.

Store in the refrigerator.


This is an impressive, yet easy dessert. Make sure you let your white chocolate get to room temp before attempting to make chocolate curls – if it’s too cold, it will more closely resemble coconut!

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