Category: RECIPE REVIEWS

PEANUT BUTTER BREAD ~ BLOG 366.317

I found another antique vintage recipe worth the time and effort to decipher the old card and recreate. On the card is the printed name of Vonnie McGinnis in the bottom right corner, but I can’t find any reference to her anywhere. It’s rare that I actually get a name to go with the recipe so I wish I could have found information on her. From the appearance of the card I’d say it’s from the 1940’s or 1950’s.

PEANUT BUTTER BREAD

TOPPING
2 tablespoons butter, softened to room temperature
4 tablespoons brown sugar
1/3-1/2 cup Planters dry roasted, salted peanuts (this is a preferred choice as the card only said “peanuts”)
1 tablespoon water

  • Preheat oven to 350°.
  • Spread butter into the bottom of bread loaf pan.
  • Evenly sprinkle the brown sugar over the butter.
  • Chop peanuts to desired consistency.
  • Evenly sprinkle the chopped peanuts over the brown sugar.
  • Sprinkle the water on top of the peanuts.
  • Set aside.

BATTER
1 LARGE egg
1 cup brown sugar
2 tablespoons butter, softened
2 tablespoons creamy peanut butter
1 cup sour milk (making sour milk)
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

  • Beat egg and add sugar gradually until well blended.
  • Add butter and peanut butter.
  • Add milk, stirring until smooth.
  • Sift together the flour, baking soda, baking powder and salt.
  • Gradually stir in flour mixture until well blended.
  • Bake 1 hour until toothpick comes out clean. I start checking it at 45 minutes to make sure it doesn’t burn.
  • Cool a few minutes before inverting on a serving platter.
  • Enjoy.

NOTES: After making the recipe “as written” I’ve decided that melting the butter and “painting” it all the way up the sides of a DEEP loaf pan is best as it rises quite a bit.

The recipe was absolutely delicious, but the “glaze” part was quite dry and came close to burning on the bottom. So, now I make the cake in reverse usually and added this RICH AND CREAMY peanut butter glaze. This really makes a simple dessert quite elegant.

PEANUT BUTTER GLAZE

½ cup JIF creamy peanut butter
1½ cup powdered sugar
1 1/2 teaspoons PURE vanilla extract
6-8 tablespoons WHOLE milk or half-n-half

  • Combine the peanut butter, powdered sugar, and vanilla in a large bowl and beat with an electric mixer until smooth and creamy.
  • Slowly add the milk one tablespoon at a time, beating continuously until you reach the desired consistency. We like it fairly thin.
  • Drizzle the glaze over the COMPLETELY cooled cake.

PECAN PIE BROWNIE BOMBS ~ BLOG 366.313

Here’s another FACEBOOK recipe that was actually a success. I altered very little.

GOOEY PECAN PIE BROWNIE BOMBS

BROWNIES
1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
LET COOL COMPLETELY.

PECAN PIE FILLING
2/3 cup chopped pecans or Walnuts, plus more for garnish (optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Corn Syrup
1 tablespoon unsalted butter, melted and cooled
Pinch of salt

  • Preheat your oven to 350°.
  • Grease a 6-inch baking dish with cooking spray and add the chopped pecans.
  • In a small bowl, whisk together the egg, sugar, Karo Corn Syrup, melted butter, and a pinch of salt.
  • Pour this mixture over the pecans in the baking dish.
  • Tap the baking dish a couple of times on the counter to allow the pecans to rise to the top.
  • Bake for 20 minutes, until the center of the pecan filling is very slightly jiggly.
  • LET COOL COMPLETELY.

ASSEMBLY

  • Cut the hard edges off the brownies and discard them.
  • Cut the brownies into 16 even pieces.
  • In the palm of your hand, flatten a brownie piece and place about 1 teaspoon of the pecan pie filling in the center.
  • Wrap the edges of the brownie around the filling, rolling it into a ball and ensuring all the filling is covered.
  • Place the brownie bombs on a parchment paper-lined sheet tray.
  • Refrigerate for 1 hour to set.

FINISHING TOUCH
1 package chocolate almond bark, melted
chopped pecans for garnish

  • Dip each brownie bomb into the melted almond bark, allowing any excess to drip off.
  • Place the dipped brownie bombs back onto the parchment-lined sheet tray.
  • Immediately sprinkle additional chopped pecans on top, if desired.
  • Repeat for each brownie bomb.
  • Place the tray in the fridge for 5 minutes to harden the chocolate coating.
  • Serve and Enjoy.

PULL APART CHEESY PIGS in a BLANKET with ARBY’S SAUCE ~ BLOG 366.299

PULL APART CHEESY PIGS in a BLANKET adapted from Mary Berg

1 1/4 cups bread flour, plus more for dusting and kneading
1 teaspoon instant yeast
FRESH ground sea salt and black pepper, to taste
1/4 cup WHOLE milk
1/4 cup water
1 tablespoon unsalted butter, plus more for the bowl
1 tablespoon QUALITY honey
2 tablespoons Dijon mustard, plus more for serving OR 2 tablespoons creamy horseradish
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 1/2 cups FRESH grated medium Cheddar
6 jumbo ALL beef hot dogs
Dijonnaise, optional
Goop or Ketchup, optional

  • Whisk together the flour, yeast and salt in a large bowl until well combined.
  • Combine the milk, water, butter and honey in a small saucepan or microwave-safe bowl and heat just until the butter is melted and the mixture is lukewarm. If it accidentally gets a little too hot, just set the mixture aside for a few minutes.
  • Pour the milk mixture into the flour mixture and stir until a shaggy dough forms. Turn the dough onto a floured work surface and knead until smooth and elastic, about 5 minutes.
  • Place the dough into a lightly greased bowl, cover with a plate or plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hours 30 minutes.
  • Meanwhile, stir together the Dijon or creamy horseradish, garlic powder and paprika in a small bowl.
  • When the dough has risen, heat your oven to 375 and grease a 9 or 10 inch springform pan with nonstick cooking spray.
  • Lightly grease the outside of a small oven-safe ramekin and place in the center of the pan. Set aside.
  • Punch the dough down and turn it out onto a lightly floured work surface.
  • Roll into approximately a 36-inch log then cut into 6 equal pieces.
  • Press and lightly roll each piece of dough to 1/4 inch thick and the same length of your hot dogs.
  • Brush the Dijon or horseradish mixture across the length of each piece of dough.
  • Scatter the grated Cheddar over top.
  • Place a hot dog on top and bring the dough up and around, pinching to seal.
  • Cut each into 3 equal pieces and arrange the pigs in a blanket, cut-side up, in the prepared springform pan around the ramekin.
  • Bake 35-40 minutes until golden brown and the dough is springy.
  • Set aside to cool for 10 to 15 minutes. 


  • To serve, remove the outer part of the spring form pan and transfer to a plate.
  • Fill the ramekin with Dijon, Dijonnaise, ketchup, Arby’s sauce or goop and serve.

NOTE:

  • You can cheat if you’re in a BIG hurry and use pizza dough sheets or even puff pastry.
  • You can also use regular hot dogs. We just prefer the ALL beef for their flavor and texture after baking.

ARBY’S SAUCE
1/2 cup ketchup
1 tablespoon apple cider vinegar
4-6 tablespoons filtered water
4-5 drops Tabasco sauce
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons dark brown sugar

  • Combine all together in a small sauce pan.
  • Simmer on low 20 minutes, whisking periodically, especially the last 10 minutes.
  • Keep refrigerated.

BOSTON CREAM PIE CUPCAKES ~ BLOG 366.277

Are you a fan of traditional Boston Cream Pie? I AM!!!! Boston Cream Pie is my ALL time favorite dessert. And it is relatively easy to make using simple pantry ingredients, yet appearing beautifully elegant. The moist tender cake filled with rich vanilla pudding and then topped with a silky chocolate ganache is completely irresistible!

Every year since my cousin passed away in 1998 her sister and I make cakes on her birthday. With the passing of their father this past spring we will now also do it on his birthday. The day I made these would have been his 81st birthday and Boston Cream Pie was one of his favorites.

Traditional Boston Cream Pie was a dessert that grams made frequently for Sunday dinners so it has a status of not only a favorite recipe, but also one that evokes fond memories of family long lost. These made as individual cakes are a wonderful modern twist to a beloved classic that allows for individual indulgence in smaller portions. I’ve been making Boston Cream Pie for years in honor of grams, but must admit it never occurred to me to make them as individuals. These layered individual beauties are perfect in the new small bite format and bring a flavor symphony to your mouth!

Now all of that said, next time I will be assembling them differently. I found that there wasn’t enough custard doing it this way and having followed her recipe exactly also found that her ganache was too runny and not chocolatey enough. I will take pictures at that time and update this post to the changes.

BOSTON CREAM PIE CUPCAKES  Adapted from Recipes by Clare

Clare offers dairy free and gluten free versions of her Boston Cream Pie Cupcakes at her site Recipes by Clare.

CUPCAKES

1 cup all-purpose flour
1 teaspoon baking powder

1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 LARGE eggs

1 1/2 teaspoons PURE vanilla extract

1/2 cup WHOLE milk

  • Preheat oven to 350° and line a muffin tin with cupcake liners or spray well with non-stick baking spray.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large bowl, beat butter and sugar together until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in vanilla extract.
  • In a 3rd larger bowl combine the wet and dry ingredients alternately adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until JUST combined. DO NOT OVER MIX!!!
  • Divide the batter evenly among the cupcake liners.
  • Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

CUSTARD FILLING

1/3 cup sugar

scant 3 tablespoons cornstarch
1 1/2 cup WHOLE milk
3 JUMBO egg yolks
1/2 cup heavy cream
1/4 teaspoon salt
2 teaspoons PURE vanilla extract

3 tablespoons unsalted butter

  • Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
  • Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
  • Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
  • Once the cupcakes are cool, cut a small circle out of the center of each cupcake and fill with vanilla pudding.

GANACHE

1 cup heavy cream
1 cup semi-sweet chocolate chips

  • In a small saucepan, heat heavy cream JUST until it begins to simmer.
  • Remove from heat and pour over chocolate chips.
  • Let sit for 5 minutes, then stir until smooth and glossy.
  • Spoon the ganache over each cupcake, allowing it to drip down the sides.
  • Let the ganache set before serving.

NOTES WORTH CONSIDERING

  • 
Ensure that all ingredients are at room temperature to make a smoother batter.

  • Use a piping bag to fill the cupcakes with pudding for a cleaner result.

  • Enhance the flavor by adding a teaspoon of espresso powder to the chocolate ganache.

  • Serve these cupcakes with a scoop of vanilla ice cream or a glass of cold milk.
  • You can use a box pudding and it will work wonderfully, we just prefer homemade.

  • Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
  • They freeze well before the ganache. Add ganache after thawing.

My version that I have made for many, many years!

BOSTON CREAM PIE
CAKE
1 cup sugar
5 tablespoons unsalted butter, softened
1 teaspoon PURE vanilla extract
1 JUMBO egg
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup WHOLE milk

  • Preheat oven to 350°.
  • Butter and flour a 9 1/2-inch spring form baking pan OR line cupcake tin. I use a square spring form pan when I make a whole cake to make pieces easier to cut.
  • Combine the butter, sugar, and vanilla in a bowl and cream together using an electric mixer until the mixture is light and fluffy.
  • Add the eggs one at a time, beating thoroughly after each one.
  • In a separate bowl, sift together the flour, baking powder, cream of tartar and salt.
  • Combine the dry ingredients with the creamed mixture and add the milk.
  • Pour batter into the prepared pan.
  • Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean.
  • Remove from oven and let the cake cool in the pan on a wire rack.

CUSTARD

1/3 cup sugar
scant 3 tablespoons cornstarch
1 1/2 cup WHOLE milk
3 JUMBO egg yolks
1/2 cup heavy cream
1/4 teaspoon salt
2 teaspoons PURE vanilla extract
3 tablespoons unsalted butter

  • Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan, whisking until smooth.
  • Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes only.
  • Remove from heat, and whisk in the butter.
  • Set custard aside to cool, continuing to whisk occasionally.

GLAZE/GANACHE
2 ounces semi-sweet chocolate
3 tablespoons unsalted butter
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

  • In a double boiler, melt together the chocolate and butter until smooth.
  • Remove from heat and stir in powdered sugar and vanilla.
  • Stir in hot water 1 teaspoon at a time until desired consistency.

BUILDING THE PERFECT PIE

  • Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
  • Place one half of the cake on a plate with the cut side facing up.
  • Top with custard.
  • Place the other half of the cake on top, with the cut side down.
  • Coat the top of the cake with glaze allowing it to drip down the sides.

NOTE: The traditional custard substitutes in this recipe for a pineapple custard which is what we like to do.

BRUSCHETTA CHICKEN PASTA SALAD ~ BLOG 366.250

Bruschetta Chicken Pasta Salad is perfect for backyard BBQ’s, potlucks or as a serve yourself side to a charcuterie board night.

BRUSCHETTA CHICKEN PASTA SALAD adapted from CAFE DELITES who adapted it from her single serve version
1 pound spaghetti
1 1/2 pounds boneless, skinless chicken tenders
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
½ teaspoon garlic powder

FRESH ground sea salt and black pepper, to taste
1 teaspoon + 1-2 tablespoons avocado oil, divided
2 cloves garlic, FINELY minced
1/4 cup red onion FINELY chopped
2-3 tablespoons QUALITY balsamic vinegar, to taste
8 roma tomatoes, diced
½ cup Parmesan cheese grated, plus more to serve
2 tablespoons each FRESH basil, Italian parsley and oregano, FINELY chopped
3-4 cups torn romaine lettuce
1 drizzle balsamic glaze to serve, optional – I use store bought

  • Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl, drizzle with oil; toss and set aside.
  • 
Season chicken with the dried herbs, garlic powder, salt and pepper.
  • Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts 5-6 per side over medium-high heat until browned on both sides and cooked through.
  • Remove from pan; set aside and allow to rest.
  • Add the remaining oil to the same hot skillet.
  • Sauté the garlic and red onion 1-2 minutes until garlic is fragrant.
  • Turn off heat. 

  • Add in the tomatoes, toss them lightly into the mixture to warm them through and combine all of the flavors.
  • Add the tomato mixture onto the pasta. 
Mix in the vinegar, Parmesan cheese, basil and parsley.
  • Season with FRESH ground salt and pepper to your taste.
  • Slice the chicken and add to pasta.
  • Toss the pasta with all of the ingredients until well combined.

  • Top with more Parmesan cheese and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.


NOTES:

  • I prefer FRESH copped herbs, but dried work also. Substitute 1-2 teaspoons, to taste.
  • Salad can be served warm – heated through in the same pan as the oil tomato mixture.

SMOTHERED POTATOES ~ BLOG 366.249

This is one of those recipes I found written on a scrap piece of paper in the bottom of an antique recipe box. Whoever wrote it had written a side note saying it was excellent.

 

SMOTHERED POTATOES

2 extra large russet potatoes,baked, cooled and sliced
3-4 strips bacon, diced, cooked crisp, reserve rendered fat
1 LARGE shallot, diced
1/2-1 SMALL red pepper, diced
FRESH ground sea salt and black pepper
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese

  • In the same pan you cooked the bacon, add shallot pieces, cooking 1 minute.
  • Add red pepper pieces, cooking until peppers are softened.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick spray.
  • Layer potatoes in baking dish, seasoning with FRESH ground sea salt, black pepper and paprika.
  • Sprinkle with bacon pieces and cheese.
  • Bake 10 minutes until heated through.

OVEN BAKED CORN on the COB ~ BLOG 366.243

Tyler Florence has said more than once that you will never go back to boiling once you try oven roasted corn on the cob, but I had never gotten around to trying it until now! Boy am I sorry I waited so long to try it! The corn steams and bakes in its own husk leaving only tender flavor packed bites. The silks will peel right off with the husk. You can use the husk as a handle for backyard BBQs or cut it off for a civilized indoor dinner 😀

OVEN BAKED CORN on the COB

4-6 ears corn on the cob in their husks

  • Preheat oven to 350°.
  • Gently pull back husks and rinse ears.
  • Lightly rub butter all over corn,
  • Sprinkle with FRESH ground sea salt and black pepper, to taste.
  • Fold husk back into place.
  • Place corn cobs on large baking sheet on the middle rack of the oven.
  • Bake 30-45 minutes based on cob size.
  • Remove corn cobs.
  • Pull back husks and enjoy!

LEMON BLUEBERRY SCONES ~ BLOG 366.236

Prior to last week, I had only rarely had a scone and they were always a dry, crumbly and plain. I truly never understood the appeal. Then last week I saw some at a local farm stand that looked so delectable I decided to give Tham a try again. THEY WERE DELICIOUS!!!!!! So I started searching for the perfect recipe and I found one that with a few tweaks is so YUMMY! They are sweet, tangy and filled with bursts of blueberry flavor. Don’t forget the glaze!

GLAZED LEMON BLUEBERRY SCONES adapted from LOVE NERDS

SCONES yields 8 scones
2 cups flour
1/4 cup + 1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons COLD butter
1/2 cup WHOLE milk
1/4 cup FRESH lemon juice (about 3 lemons)
2 tablespoons FRESH lemon zest
1/4 teaspoon PURE Vanilla extract
1/4 teaspoon PURE Almond extract
1 cup FRESH plump blueberries

  • Preheat oven to 400°.
  • Sift together the flour, sugar, baking powder, and salt.
  • 
Dice the COLD butter into smaller cubes. You can also use a box grater to make pieces a bit smaller.
  • Cut the butter pieces into the dry ingredients until it all resembles coarse wet sand.
    BE PATIENT! It might take a little time but the butter will break down into the mix.
  • Stir in milk, vanilla, lemon juice and lemon zest until moistened. **see note**
  • Pat the dough into an even layer on your floured work surface.
  • Sprinkle the dough with the blueberries, and GENTLY fold the blueberries into the dough without squishing them.
  • By hand, form the dough into a rectangle 1 inch thick. Once again be careful not to break the blueberries.
  • Cut the rectangle in half making 2 squares.
  • Cut each square diagonally in both directions so you have 4 triangles.
  • Place scones 2 inches apart onto a parchment or silpat lined baking sheet.
  • Bake 15-17 minutes or until golden brown.
  • Cool slightly and drizzle with Lemon glaze.

LEMON GLAZE
1/2 cup powder sugar
1 tablespoon FRESH lemon juice
Pinch of lemon zest

  • Whisk ingredients in a small bowl, adjusting lemon juice to taste and to get the consistency you need: a little more lemon juice for thinner glaze and a little less lemon juice or more powdered sugar for a thicker glaze.

NOTE**: If your dough is a little dry I use ice cold vodka in the dough to make it come together. The vodka will evaporate during the baking process.

PEACH PINEAPPLE JALAPENO CHICKEN ~ BLOG 366.201

I adapted this recipe for Strawberry-Jalapeño Chicken from DELISH

This one is for sweet-and-spicy lovers. When I found this recipe it was for a strawberry jalapeño chicken. It sounded intriguing to me, but everyone I cook for turned their noses up at the idea UNTIL I converted it to either peach, apricot or pineapple. Or better yet a combination of all three flavors.

Start well seasoned chicken breasts and pan sear them 2-3 minutes per side until golden brown, smother them in your peach or pineapple or apricot chipotle sauce, and topped with FRESH SALSA made from the same flavors to create this scrumptious dish that will leave them begging for more. The sweetness of the fruit coupled with the spicy of the pepper and the smokey of the chiles are a match made in heaven.

PEACH PINEAPPLE JALAPENO CHICKEN Yield: 4 – 6 servings

SALSA
2 tablespoons FRESH chopped cilantro or flat leaf parsely, plus more for serving
1 cup+ chopped FRESH pineapple
3 peaches, chopped
1-3 jalapeños, seeded, chopped, divided (depending on the heat level you want)
2 shallots, FINELY chopped, divided
3-4 tablespoons pineapple balsamic vinegar (or a QUALITY balsamic)
2 tablespoons Frank’s Chile Lime sauce
2 tablespoon QUALITY honey

  • In a small bowl, toss cilantro, peaches, pineapple, jalapeños, shallots, vinegar, and a pinch of salt. 
  • Spoon over chicken or eat with a spoon 🙂
  • Top with cilantro.

1 + 1 tablespoon avocado oil, divided
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
3/4 teaspoon garlic powder

  • In a large skillet over medium heat, heat 1 tablespoon oil.
  • Pat chicken dry and season both sides with pepper, garlic powder, and 2 teaspoons salt.
  • Add chicken to skillet and cook 5-7 minutes per side, turning occasionally, until golden brown and cooked through.
  • Top with salsa and Enjoy!

GREEN CHILE BEEF CALDILLO ~ BLOG 366.194

I saw this recipe on facebook and it looked oh so good!!! I just had to try it and am extremely pleased by the results.

GREEN CHILE BEEF CALDILLO

This thick, spicy, and flavorful dish becomes the MOST satisfying soup or stew you’ve ever had.

3 tablespoons avocado oil
1 1/2 – 2 pounds beef stew meat, cut into 1-inch cubes
FRESH ground sea salt and pepper, to taste
1 LARGE onion, chopped
3 cloves garlic, minced
1 pound tomatillos, husked and chopped
3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
1 jalapeño, seeded and finely chopped (optional for extra heat)
4 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
FRESH cilantro, chopped for garnish
Lime wedges, for serving (optional)

  • Heat oil in a large pot over medium-high heat.
  • Season the beef with salt and pepper.
  • Add the beef to the pot in batches, browning on all sides.
  • Transfer the browned beef to a plate.
  • Add the onion to same pan, cooking 3-5 minutes until softened.
  • Add the garlic, cooking for an additional minute until fragrant.
  • Stir in the chopped tomatillos, green chiles, and jalapeño (if using), cooking 5-7 minutes until the tomatillos start to break down.
  • Return the browned beef to the pot. SEE NOTE
  • Add the beef broth, ground cumin, and dried oregano, bringing the mixture to a boil, then reduce the heat to low.
  • Simmer, partially covered for 1 1/2 to 2 hours, or until the beef is very tender.
  • Taste and adjust the seasoning to taste with additional salt and pepper if needed.
  • Ladle into bowls.
  • Garnish with fresh cilantro and serve with lime wedges and warm tortillas on the side.

NOTE: At this point I usually use the slow cooker for 4-6 hours.

MISSISSIPPI MUD POTATOES ~ BLOG 366.184

This dish full of golden potatoes, sharp cheddar cheese and crisp bacon is baked to a perfect blending making it a decadent and hearty side dish full of creamy texture, rich flavors and a bit of crunch that you’ll find in every good southern cooks recipe box. I’d wager it is prepared by at least one cook for every church supper and/or holiday meal. These are the PERFECT comfort food! The key to these delectable potatoes is baking them LOW & SLOW so the flavors meld together!

Research on how the recipe originally acquired its name shows very little on the original version – its exact origins are unclear and as muddy as the name, but appears to have been named for the earthy flavors and the “muddy” mixture of ingredients. It does embody the spirit of Southern cooking with its generous use of local staples like potatoes and bacon, making them that staple in Southern kitchens and beyond.

MISSISSIPPI MUD POTATOES
6 cups potatoes, peeled and diced
1 cup shredded cheddar cheese
3/4 cup DUKES mayonnaise
FRESH ground sea salt and black pepper, to taste
1 cup cooked and crumbled bacon
3 cloves garlic, FINELY minced
1/2 cup FINELY chopped green onions

  • Preheat your oven to 325°.
  • Grease a 9×13 baking dish.
  • Mix together the diced potatoes, cheese, bacon, garlic and onion.
  • In a larger bowl whisk the FRESH ground sea salt and black pepper into the mayonnaise.
  • Fold the potato mixture into the mayonnaise mixture until everything is evenly coated.
  • Spread into prepared baking dish.
  • Bake for 1 1/2 hours, or until the potatoes are tender and the top is golden brown.
  • Serve hot!