Southern Chow Chow Relish

Image Credit: http://www.tasteofsouthern.com

Growing up in the South, I honestly thought everyone knew about Chow Chow Relish. That was until I moved to the Midwest. From hamburgers to hotdogs and more, this relish is perfect for those who enjoy a little or a lot of heat to their meal. It’s all dependent on how you make it. For me personally, I prefer it on my pork chops. Something about the sweet, spicy tanginess pairs well with the chops. Chicken would be my close second. If you get the chance to try this gem, let me know! Happy Tuesday!

Old Fashioned Chow Chow Relish

Ingredients:

2½ pound Cabbage, chopped (may use up to 3 pound cabbage)

4 Medium Onions, chopped*

5 Green Bell Peppers, chopped

4 Red Bell Peppers, chopped

4 Medium to Large Green Tomatoes, seeded and chopped

3 Jalapeno Peppers, seeded and chopped

½ cup Canning and Pickling Salt (or use Kosher Salt)*

5 cups Granulated White Sugar

2 tablespoons of Prepared Mustard (I used French’s)

1 tablespoon Mustard Seed

2 tablespoons Pickling Spice

½ tablespoon Turmeric

1 tablespoon Red Pepper Flakes

2 quarts White Vinegar (8 cups)

Other:

8 Pint Size Sterilized Canning Jars with Lids and Bands

Canning Tools – jar handler, funnel, air bubble remover, and a damp cloth

Water Bath or Steam Canner for processing

Instructions:

  1. Add the chopped vegetables to a large bowl (6 quarts) and cover with the salt. Gently mix then cover the bowl and refrigerate overnight.

2. Next, drain the liquid from the vegetables (do not rinse). Set aside.

3. In a large pot over medium heat; combine the vinegar, sugar, mustard, and spices then bring to a simmer, stirring until the sugar is dissolved.

4. Next, add the vegetables to the brine and return to a simmer then cook 15 to 20 minutes.

5. Pack the chow chow relish in sterile jars leaving ½ inch of head space; cover with lids and secure the lids with bands.

6. Process in a water bath or steam canner for 10 minutes.

7. Carefully transfer the hot jars to a towel lined countertop and allow to cool overnight. You should hear jar lids ping letting you know that they are properly sealed.

Notes: If you do not wish to process the jars, keep them refrigerated. Once you open a sealed jar, refrigerate. If any jars do not seal properly, keep them refrigerated and use first. Processed chow chow is shelf stable for a year. The chow chow relish will last up to 6 months refrigerated. Always follow the latest safe practices for preserving foods.

Personal Notes from me for items with (*): In regards to the salt, I prefer using the Pickling Salt. In regards to the onions used, my grandmother always used yellow onions, but I prefer Vidalia onions. If you want the more tart with heat version definitely use the yellow onions instead.

Recipe Credit: http://www.juliassimplysouthern.com

Original Recipe Link: https://juliassimplysouthern.com/2021/08/homemade-chow-chow-relish.html

Lemon Lavender Pound Cake

Image Credit: http://www.thespruceeats.com

Spring is in full bloom here in the South! With such good weather, there is no better way to enjoy it than a refreshing pound cake. Lemon Lavender Pound Cake to be exact! Sweet, light, fluffy and refreshing this pound cake is perfect for afternoon tea times or a light dessert after dinner. With only a few ingredients this recipe is sure to be a hit! I’m so thankful I found this recipe printed off and tucked in one of my grandma’s magazines. Good food and good memories. Happy and Blessed Thursday everyone!

Lemon Lavender Pound Cake

Ingredients:

1 cup. Unsalted Butter

2 cups. Granulated Sugar

5 Large Eggs

3 cups. Cake Flour

1/2 tsp. Baking Soda

1/2 tsp. Salt

8 oz. Sour Cream (light)

1 1/2 tsp. Lavender Flowers

2 Lemons (Zested with 1 tsp being Finely Zested)

Glaze:

1 lemon (Juiced. Roughly 2 1/2 tbsp)

2 tsp. Dried Lavender Flowers

2 tbsp. Hot Water

1 cup. Confectioners Sugar

Instructions:

Gather the ingredients and Preheat oven to 325 F.

Grease and flour a 12-cup Bundt Pan.

Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.

Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended.

Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.

Fold In the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.

Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.

Instructions for Glaze:

Gather the ingredients.

Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on the stovetop. (Note: Heat just until hot to bring out the lavender flavor a bit.)

Strain out flowers; set juice aside and discard the flowers.

In a bowl, combine the confectioners’ sugar, hot lemon juice, and enough hot water to make a good drizzling consistency.

Drizzle over the cooled (can be slightly warm) cake.

Serve and enjoy!

Recipe Credit: http://www.thespruceeats.com

Original Recipe Link: https://www.thespruceeats.com/lemon-lavender-pound-cake-3059865

Easy Cheesy Beef & Rice Casserole

Image Credit: CookingfromtheHeart

My life has taken quite the detour as I planned to post this recipe much earlier than I have. A few days ago I found out that my grandfather was being moved to hospice, so I dropped everything I was doing and flew from Kansas to Alabama to be with my family, which is why I am just now able to post as I have some downtime.

This recipe has been one of my favorites I have created and I know others will equally enjoy it as much as my family has. Wishing you each a most wonderful Wednesday! Stay blessed!

Easy Cheesy Beef & Rice Casserole

Ingredients:

1lb. Ground Beef

1 1/4 c. Jasmine Rice

2.5 c. Beef Broth

(1) 10.5oz can. Cream of Mushroom Soup

(1) 14.5oz can. Green Beans (Drained)

3 Tbsp. Butter

1 cup. Mild Cheddar Cheese

Other:

1 can. Cooking Spray (I use Canola oil)

(1) 9 x 13 Baking Dish

Directions:

  1. Heat a large skillet using medium-high heat and season/brown meat thoroughly. Use a spatula to break meat into small pieces while cooking. Once meat is cooked thoroughly drain, cover and set aside.

2. In a medium pot add rice, beef broth and butter. Cook until rice is softened using medium-high heat.

3. Once rice is cooked, add and fold in the ground beef, cream of mushroom, green beans and 1/2 cup of the cheese.

4. Lightly grease a 9 x 13 baking dish with cooking spray, and then add the mixture from the pot to the dish. Sprinkle the left over 1/2 cup cheese on top.

5. Cover dish with aluminum foil and cook at 400° for 20 minutes.

6. Allow dish to cool before serving. I personally wait 10-15 minutes.

7. Enjoy!

Crockpot BBQ Chicken Sandwiches

Yesterday, I was sent this gem of a recipe from a close friend. She knows I love crockpot/slow cooker based recipes. For those needing something quick to make this recipe is equally for you! Having looked over the recipe, I did make some slight adjustments which you will find below. A link to the original recipe, like normal, can be found at the bottom of the page. Wishing you each a beautiful Wednesday!

Crockpot BBQ Chicken Sandwiches

Ingredients:

4-6. Chicken Breasts

1 (12oz) Bottle BBQ Sauce

3/4 cup. Italian Dressing

1/4 cup. Brown Sugar

2 tbsp. Worcestershire Sauce

1 tsp. Paprika

1tsp. Garlic Powder

1tsp. Onion Powder

2 tbsp. Honey

Sandwich Buns

Coleslaw (prepackaged)

Directions from the Original Recipe:

  1. Place everything into your slow cooker (except for the sandwich buns and coleslaw) and cook on LOW for 6-8 hours or until the chicken shreds very easily.

2. Shred the chicken and mix around in the sauce. Allow it to absorb the sauce for an additional 15+ minutes.

3. Serve on toasted buns with coleslaw.

Posted Recipe Credit: https://cookingfromtheheart911388010.wordpress.com

Original Recipe Credit: https://www.instrupix.com/the-best-crockpot-bbq-chicken-sandwiches/

Homemade Crockpot Apple Butter

Image Credit: Cooking From the Heart

Autumn is in full swing and I thought it would be nice to share my homemade Apple Butter recipe! For those curious this recipe will consist of using actual apples vs applesauce. Though applesauce is quicker to use, I promise you the wait time using apples is completely worth it! Whether for biscuits or for toast this is sure to be a family favorite! Happy Friday everyone!

Ingredients

* 5-6lbs Fuji Apples (Washed/Cored/Sliced)

1 1/2 cups. Apple Cider

1 cup. Cane Sugar (Granulated also works)

2 cups. Brown Sugar

1/4 cup. Lemon Juice

1/2 tsp. Salt

1/2 tsp. Nutmeg

3/4 tsp. Ground Cloves

1 tbsp. Cinnamon

Instructions

1.Wash the apples, and make sure to core and cut them into cubes. I personally leave the skins of the apples on, but if you want to take the extra time to peel the apples that is perfectly fine!

2. Once your crockpot is filled add your liquids, dried spices, sugar and salt.

3. Give your apples a good mix making sure everything is coated.

4. Place your crockpot on Low for 2 hours and then bump the temperature setting to High for the remaining 7 hours.

5. Once finished I use a blender of your choosing on the Low setting to help give the butter its smooth texture. I highly recommend investing in one of the Immersion blenders to help save on time.

6. Store in containers or use your preferred canning method. If placed in the refrigerator the apple butter can keep for 1 month before needing to be replaced. If kept in the freezer then the apple butter can keep for up to 1 year, just make sure to take out what you want to use and allow it to unthaw in the refrigerator the night prior to use. For those who decide that canning is the best way to go, canned apple butter has a shelf life of roughly 2 years, but make sure to keep your jars in a dark and cool place! Make sure to date your containers/jars!

7. Enjoy!

Brunch Casserole

Image Credit: Glenn Gregory

Brunch Casserole

1 lb. Hot & Mild Sausage (Jimmy Dean)

2 cups. Shredded Cheddar Cheese

1 can. Cream of Chicken Soup

1 cup. Sour Cream

8 oz. French Onion Dip

1 cup. Chopped Onion

1/4 cup each. Red & Green Bell Peppers

30 oz. pkg. Hashbrowns (Thawed)

Directions

Brown sausage and drain well. Combine cheese, soup, dip, sour cream, onion and peppers. Mix well. Fold in hashbrowns. Spread half of mixture in a 9-by-13 inch pan that has been coated with nonstick cooking spray. Top with half of sausage mixture. Repeat, ending with sausage. Bake at 350 degrees for one hour or until brown.

Recipe Credit: Carolyn Gregory

Easy Banana Bread

Image Credit: CookingfromtheHeart

Banana Bread was a household favorite as I was growing up. Every Sunday it seemed, there would be fresh bread made and waiting on the counter as soon as I woke up. Now that I am older, I like to continue the tradition when I have the chance. Yesterday’s grocery shopping made it possible! Bananas were on clearance at $0.39 a lb! With my buggy full and once the groceries were paid for, I headed home to start baking. Below I will be sharing with you my personal recipe for delicious banana bread that anyone is sure to love! Happy Wednesday everyone!

Easy Banana Bread

3-4 Overly Ripe Bananas

3/4 cups. Sugar (I prefer Cane Sugar)

1 Large Egg (2 Large Eggs if using 4 bananas)

1/3 cup. Softened Butter (I use unsalted)

1/3 cup. Milk (I use Original Cashew)

1 cup. All Purpose Flour (sifted)

1 tsp. Baking Soda (sifted)

1 tsp. Cinnamon

1/2 tsp. Vanilla

Directions

Preheat oven to 350 degrees. In a large mixing bowl add in bananas and crush/mix them until smooth. Next add in your sugar, egg and/or eggs, softened butter, cinnamon, vanilla and milk. Combine well. Sift in flour, baking soda into combined ingredients. Mix until combined. Pour mixture into a greased loaf pan (I personally used a light cooking oil spray). Allow mixture to bake for 45 minutes to 50 minutes. Once finished carefully take out pan to cool and check bread with a toothpick. Allow bread to cool before cutting and serving (15 minutes is normally best). Keeps well refrigerated. Enjoy!

Slow Cooker Poor Man’s Stew

Happy March Everyone! I’m excited to announce that I am back in full swing. The past few months have been hard ones as I have been learning to adjust to my new condition. For those new to my blog, a few months ago, I was diagnosed with a rare autoimmune disease known as TCD (Tarlov Cyst Disease). Due to this condition, I have had to make adjustments to my diet. One of my favorite meals to make so far; however, is the Poor Man’s Stew or Traveler’s Stew as my grandma called it. Quick to make and only requiring a few ingredients this recipe has been a lifesaver (medical bills are not cheap). One thing I personally love is the flavor of the soup. There are so many options when it comes to seasonings and the texture of this soup is lovely! Enough of my rambling though, let’s get to the good stuff!

Slow Cooker Poor Man’s Stew

Ingredients:

1lb. Ground Beef (browned and drained) *I personally seasoned before browning*

1 1/2lbs. Potatoes (diced large)

3 Carrots (sliced)

1 Onion (diced)

1 Garlic Clove (minced) *Garlic Powder works just as good!*

6 oz. can of Tomato Paste

2 cups. Water

1 tsp. Salt

1/4 tsp. Pepper

1 tsp. Onion Powder

1 tsp. Dried Oregano

*I personally added 1tsp. Paprika & Creole Seasoning*

Directions:

  1. Add cook ground beef, potatoes, carrots and onions to a 5-quart and/or larger slow cooker.

2. Take a small bowl and mix tomato paste and seasonings. Pour over mixture over everything already in the slow cooker.

3. Allow to cook for 7hrs without removing lid.

4. Serve with buttered sandwich bread. * I omitted the bread and had saltine crackers instead*

Recipe Credit: https://www.themagicalslowcooker.com/

Original Recipe Link: https://www.themagicalslowcooker.com/poor-mans-stew/

Lemon Sugar Cookies

Cookies seem to be my go to for today. With so many varieties to choose from, it’s hard to decide which to make! For this post, I will be sharing with you another vintage recipe that I have personally tried and just like the Spicy Applesauce Cookies these are equally soft and delicious! Growing up my grandma loved to make homemade lemon bars, but I could never stomach the taste of lemon until she made Lemon Sugar Cookies and I was hooked! Do note that the recipe, similar to the last, makes a decent batch of cookies. If you are needing to fill up cookie tins, these are the way to go! Hope you Enjoy!

Recipe Credit: http://www.recipecurio.com

Original Recipe Credit: ” The WORKBASKET” Magazine, 1978.

Spicy Applesauce Cookies

Yule is right around the corner and what better way to celebrate than with homemade cookies? Over the years I have collected several vintage recipes, but one of my favorites always ends up being the Spicy Applesauce Cookies. Super quick to make, and soft in texture you will see why I love them so much. Did I mention that they make your house smell absolutely amazing?! Below I have posted the original recipe. If you decide to try them out, let me know what you think!

*Note: The recipe calls for chopped nuts; however, it is completely optional! If you have an allergy to them, please omit that ingredient. Thanks!*

Spicy Applesauce Cookies

Ingredients

1/2 cup. Shortening

1 1/2 cups. Pure Cane Dark Brown Sugar (packed)

1 Egg

1 tsp. Vanilla

3/4 cup. Applesauce

2 cups. All-Purpose Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Salt

1 1/2 tsp. Pumpkin Pie Spice

3/4 cup. Chopped Nuts (Optional)*

Directions

Preheat oven to 375 degrees. Grease cookie sheet. In a large bowl, beat shortening and sugar until fluffy. Beat in egg, vanilla and applesauce. Combine flour, baking powder, soda, salt and spice; stir into mixture. Stir in nuts*. Drop by teaspoon onto cookie sheet. Bake for 12 minutes. Cool on rack. Makes 4 dozen.

Original Recipe Credit: C&H Sugar Kitchens