I just finished creating this new recipe – for delicious and healthy cookies! Try it out and tell me what you think. Or post a link to your favorite recipe in the comments section below. I love cooking and baking, so please share your favorites too!
Recipes shared in this blog are part of a growing collection featured on my website in Mamma’s recipe eBox! I hope you enjoy trying some of her treasured dishes. And you’re invited to share your mamma’s prized specialties and delectables here, too. Of course, our mothers are not the only good cooks, but we don’t tell them that. So do feel free to include yummy treats beloved and cherished by a grandmother, mother-in-law, sister, daughter AND your own. Click here to go this new page and look for “Submit your recipe here” to participate! I would be super tickled to hear from you!
Here’s 3 new favorites I just added to Mamma’s eBox:
Heavenly Lime Jello Salad
My Mamma loves this fruity salad with her holiday meals, but she treats herself and others with it anytime she can – most every month!
1 small package lime jello
1 cup pineapple juice
1 small tub whipped cream cheese
1 small can crushed pineapple (drained)
1 tub whipped topping
1 cup pecan pieces (optional)
cherries to top with after jelled
Bring pineapple juice to a boil and add jello mix. Let set until begins to thicken. Mamma usually puts in the freezer and keeps a close eye. You want to remove from freezer when it is beginning to thicken just a little bit. Using your electric mixer, add cream cheese and mix well until creamy. Then add crushed pineapple, pecans and whipped topping. Chill in refrigerator until firm. Decorate with cherries and more pecan pieces if you like.
2 onions slicked thin or chopped
1 yellow bell pepper
1 bag black-eyed peas (soaked as directed on package)
1 T. soy sauce
1 can mild rotel tomatoes
1 t. dry mustard
1 t. chili powder
1 t. black pepper
1/2 t. red pepper
1 T. parsley
2 pieces of cooked bacon – crumbled
1 small jar picante sauce
1 small can green chilis
After soaking bag of black-eyed peas overnight, they should be ready to cook. You probably need to use your large dutch oven size stovetop pot. Of course, after draining peas from their soaking water, put them into your pot and add the rest of your ingredients. Mamma doesn’t add additional water until she gets all the other ingredients mixed with the peas and only adds water as needed to keep the peas well-covered. I don’t know how long it takes for the peas to actually be done because Mamma cooks them all day long!
Sweet Potato Casserole
Warning: The amounts of these ingredients are approximated because Mamma and I don’t really measure with the appropriate and proper measuring cups and spoons!
6 – 8 sweet potatoes – sliced, cooked then mixed with electric mixer while still HOT
1/2 cup sugar
1/2 brown sugar
1 stick butter, melted
1/2 cup milk
1 T. vanilla
1/2 cup flour
1 t. nutmeg
1 T. cinnamon
3 T. pumpkin pie spice
In large bowl, mix together all ingredients with electric mixer. Important to mix while potatoes are still HOT. Pour into a butter greased 13x9x2 baking dish. Bake at 350° for approximately 45 minutes, possibly longer. My Mamma’s oven bakes faster than mine! Top with mini-marshmellows. This is a family tradition with our Thanksgiving and Christmas dinners! Taste like dessert, but it’s not!
Favorite Mamma Recipes
My mamma’s pound cake recipe
2 sticks of butter
1 2/3 cups sugar
2 cups flour – sifted
1 t. vanilla
Bake at 300° for 1 hour 10 minutes
Soften butter and set out eggs to room temperature. Cream together butter and sugar. Add eggs one at a time, beating well after each egg. Add flour. Add vanilla last. Pour into a well greased bundt pan.
I’m starting a collection of favorite “mamma” recipes and will soon have a section on my website for these treasures from our mothers, grandmothers and also from sisters, daughters — all the chefs in your family including your own specialties!
Share your recipe in a comment to this blog or email me at firstname.lastname@example.org. And stay tuned for news about the recipe section on my website. I’ll let y’all know when it’s up and running!