Pineapple Casserole. It's a Personal Thing.

I know someone (a special someone) who has a relationship with pineapple casserole.  This is a love-love relationship no doubt.  The date when these two first got hooked up is unknown but that's not what matters.  What matters is this special person loves pineapple casserole so much that he will eat it for breakfast (and he NEVER eats breakfast), lunch, and dinner if there's leftovers.  In 2008, this someone married another someone who made this casserole for him at least once a week.  Unfortunately, after a month or two, the cookings decreased due to body fat increase.  Recently, it was prepared for friends at the hunting club and as my special someone sat down with his plate of food, I bet you'd never guess what he bit into first?  Let's just say that he had secretly been experiencing withdrawals and I kind of felt an instant of guilt.  I'm not going to reveal this someone's identity as I would hate to embarrass him but as I write this post, I will admit that I am not sure how I've blogged for almost six months and this recipe has not been featured.  Oh well, just make it and you'll see why it's loved so much.

Pineapple Casserole
Adapted from The Ultimate Southern Living Cookbook, 1999

• 2 (20 oz) cans pineapple chunks in juice, undrained
• 1 cup sugar
• 6 Tablespoons all-purpose flour
• 2 cups (8 oz) shredded sharp Cheddar cheese
• 2 - 2 1/2 cups buttery cracker crumbs (we use Ritz)*
• 3/4 stick butter, melted

Drain pineapple, reserving 3/4 cup (or just a shade more) juice**.  Combine sugar and flour; stir in reserved pineapple juice.  Stir in cheese and pineapple chunks.  Spoon mixture into a greased 2-quart casserole. 

Combine cracker crumbs and melted butter, stirring well; sprinkle over pineapple mixture.  Bake, uncovered, at 350 degrees for 20 to 30 minutes or until top is browned.  Serve hot.  Yields:  8 servings

*Crackers can easily be crushed in unopened sleeve. Helps prevent making a big mess!
**Save remaining juice and add to iced tea; makes a refreshing drink, especially in the summertime.

Paula Deen's Copper Pennies and a Southern Living Cheesecake

I have no idea how this dish got named "Copper Pennies".  The only reason I can think of is the carrots resemble pennies. I have no idea about that but I am certain of its deliciousness. And it ranks high on our family's list of top salad items.  I made these "pennies" on Mother's Day this year and they were a hit, especially with Brandon's family. So, a few months back, Brandon's Momaw asked that I make them for Thanksgiving lunch.  I was glad to have a reason to make them again.  They seem to go along with any meal and taste even better after they have sat in the refrigerator for a few days. I prepared the "pennies" on Saturday before Thanksgiving. I simply covered them tightly with plastic wrap and didn't open them back up until the following Thursday afternoon. Okay, that's a lie. I dipped out a small amount to go with my lunch on Tuesday (and if I remember correctly, I may have had a little more on Wednesday, too...oops!).  Anyway, Paula Deen says that they can be stored in the refrigerator for up to six weeks. So there you go, it's a make-ahead type of dish, which adds another reason to try them.

Copper Pennies
Paula Deen

1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 tsp dry mustard
1 tsp Worcestershire sauce
1 tsp salt
1 tsp coarsely ground black pepper
1 (10 3/4 oz) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

In the words of Paula Deen, "Best dishes, y'all!"


Also, I wanted to share the dessert recipe I made for Thanksgiving. WOW! It was a Pumpkin-Pecan Cheesecake with praline topping that was featured on the cover of November's Southern Living issue. I was very proud of myself after it was completed so I took a picture and posted on Facebook. I received many compliments on it's apparence and several friends mentioned that they wondered if it would taste as good as it looked...

Well, I am here to tell ya that not only did it taste as good as it looked but it was five times better! The praline topping was by far the best part. Check out the recipe Here.

Enjoy,

Marie

A Dish a Day: Sallie's Sweet Potato Casserole

Today is not just Thanksgiving Day. It is also the 83rd birthday of Sallie Pearl Bradham Gunn, my mother-in-law.

Over 36 years ago, when my in-laws were still "future" ones, I was served this sweet potato casserole during a visit to their home. Of course, I had eaten sweet potatoes in some shape or fashion many times before. But Sallie's dish surpassed them all. Breaking through the crunchy brown sugar and pecan crust to the sweet creamy filling beneath, I couldn't decide if it was a side dish or dessert. One thing I was sure of. I was in love and where I was meant to be!

The recipe was the first of many Sallie passed along to me. It ranks as the number one Gunn family favorite. As far as we are concerned, there is no need to make any other sweet potato casserole.
As good as this dish is, this post today is meant to honor Sallie. She has been and is, in every sense of the word, the "perfect" mother-in-law. Never interfering, never judgmental, she gave her opinion only when asked. If I ever disappointed her, she never let on. Rather, she taught me by quiet example how to be a wife, mother, and, now, a mother-in-law.

Sallie and I have shared so much more than recipes. We have worked together in the family business, taken trips, cooked, shopped, laughed, cried, cleaned, and raised children. There was NEVER, EVER a time I called upon her that she was not there for me.

Not one but two dreaded and cursed diseases are stealing Sallie from us. One, she has a fighting chance against and, from the doctor's report, she is making good progress. The other, only divine intervention can save her from. But what the thieves cannot take away is her sweet spirit, her smile, and her enduring love for her family. Were she able to express it, I am sure Sallie would say that her faith and trust is in the One who holds her tomorrow and her hand. She is neither anxious nor afraid. We, her family, cannot help but be thankful for that.

Today, wherever you are and whatever table you pull your chair up to, savor the sweetness of time shared with loved ones, the bounty of your blessings, and give thanks for all things.
Happy birthday, Sallie! I love you.



Sallie's Sweet Potato Casserole
3 cups of mashed sweet potatoes (please do not use canned sweet potatoes)
1 small can eveporated milk
2 eggs lightly beaten
1 cup sugar
1 stick melted butter
1 teaspoon vanilla extract
Mix all together and pour into casserole dish (the size I use is 8x12. You can use a 9x13 and decrease cooking time some) Sprinkle topping evenly over all. Bake at 350F for 30 to 40 minutes, depending on size of dish used, until center is set.
Topping:  1 cup light brown sugar
                 1/3 cup all-purpose flour
                 1/2 stick butter, softened
                 1 cup chopped pecans
Mix first three ingredients together with a fork or pastry blender until crumbly. Stir in nuts and sprinkle evenly over sweet potato mixture.
  
Happy cooking!
Nan

Goodbye Summer...Hello My Favorite Time of Year, Fall!

While I won't miss the excruciating heat and humidity that accompanies summers in Georgia, I sure will miss the abundance of fresh fruit, veggies, herbs, and cool desserts. On Monday afternoon, Brandon and I returned home from a weekend at Lake Wedowee, Alabama where we spent with his family. We drove (well, Brandon drove and I happily rode along reading The Help) in heavy rain which was a side effect of Tropical Storm Lee that was moving inland. We left AL with muggy, wet weather but were surprised by the coolness in the air when we stepped out of the car in Augusta. It's been bliss ever since as the coolness has decided to stick around. Now, I realize the cooler temps and fall-feeling mornings and nights may not be an indicator of true autumn just yet but I have enjoyed  thinking and wishing that it was here to stay. I love fall, in fact, it is my favorite time of year. I can honestly say that I am a happier, more energetic being during the months leading up to Christmas. There's just something about hearty soups, pumpkins, apples, football, etc. that lifts my spirits. But before I let my mind drift to these happy thoughts, I decided to cook a meal on Labor Day that would sort of close out the summer for us. It's a meal that we enjoy to the last morsel of leftovers. Shrimp, tomatoes, zucchini, fresh basil, and bell pepper are some of the ingredients that highlight this meal and we are certain that you will enjoy it as much we have.

Sauteed Shrimp, Tomatoes, & Zucchini

Adapted from Weight Watchers

1 Tbsp extra virgin olive oil

1 medium zucchini, sliced

1 lb large shrimp, peeled and deveined

1 cup grape tomatoes, cut in half

1 tsp fresh oregano, finely chopped

1 1/2 tsp fresh basil, finely chopped

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 tsp minced garlic

1/4 cup water

lemon

Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about another 2 minutes. Remove zucchini & transfer to a plate with a slotted spoon.

Heat remaining teaspoon of oil in same skillet. Add shrimp; saute 1 to 2 minutes. Add tomatoes, oregano, basil, salt, and pepper; saute until shrimp are almost cooked through, about 1 minute (shrimp will no longer be translucent and will turn pink in color). Stir in garlic and water; saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Squeeze fresh lemon juice over top.

Can serve over steamed rice, cooked pasta, or it's delicious enough to stand by itself.

Potato Packets

Adapted from Weight Watchers

1 lb raw red potatoes, thinly sliced

1 medium sweet yellow pepper, cut into thin strips

1 medium red onion, thinly sliced

1 Tbsp extra virgin olive oil

2 cloves of garlic, minced

1/2 tsp dried Rosemary (or 1 Tbsp fresh)

1/2 tsp salt

1/2 tsp black pepper

Preheat oven to 350 degrees. Tear off four 12-in pieces of aluminum foil.

In a large bowl, combine all ingredients unil mixed and coated.

 

Spread about 1 1/2 cups of veggie mixture in a fairly even layer near one end of each piece of foil.

Fold foil over to create form packets; fold edges in to form a tight seal.

Lay packets on baking sheet and bake in preheated oven for 40 to 45 minutes or until potatoes are tender. Weight Watchers suggests grilling them for 20 to 25 minutes, turning a few times throughout. It was raining so I used my noggin and improvised by baking. They were tasty and deliciously steamed.

 Enjoy,

Marie

Mama's Best-Ever Baked Beans



"I'll tell the family's secret recipe!"

I promise I am not telling a lie when I say that my mama's baked beans recipe is the best you'll ever put in your mouth. If you don't believe me, ask B; he won't waste a minute to second that notion. It's super easy, too. I find myself making it time and time again, especially during the summer months to take to a cookout or when we get a craving for hot dogs (which isn't too seldom). The fact of the matter is baked beans can be made a hundred different ways but with this recipe you'll have a delicious side dish prepared in no time that will leave everyone fat, full, and happy, and requesting the recipe. Duke may not tell his family's secret recipe but we aren't selfish people. So, in the words of Duke:  "Roll that beautiful bean footage."

Nan's Baked Beans
Ingredients:
2 (28 oz) cans of Bush's Best Original Baked Beans (or adjust can size to number of servings needed)
bacon, uncooked
1/2 Vidalia onion, cut into thin strips
ketchup
mustard
brown sugar

Directions:
Preheat oven to 350 degrees. Grease 9x13" casserole dish. Drain most of the juice from the beans and remove pieces of fat. Pour one can of beans into casserole dish and spread evenly. Squirt mustard and ketchup over beans (there's no measurements so I just make circles or loops covering the beans). Use a spatula or back of a spoon to spread/combine mustard and ketchup evenly. Add slices of onions.

Next, get a hand full of brown sugar and crumble with fingers over onions. Again, there's no measurement but if I had to guess how much I used I would say 1/3 cup or a little more. I like them sweet! Now it's time add the next can of beans. Pour contents of can #2 over onions. Repeat mustard and ketchup steps--don't forget to smooth out loops, or circles, or whatever you're calling them with a spatula or back of a spoon. No onions for this layer but do sprinkle with more brown sugar. Lay bacon slices on top.

Place in preheated oven and cook for approximately 45 minutes, or when beans are hot and bubbly.

Enjoy!
Marie