Friday, December 23, 2011

Christmas Menu Plus the Recipes 2011

Christmas 2011 Menu

Pork Loin
Steamed Broccoli
Corn Casserole
Sweet Potato Casserole
Sweet Pickles & Pickeled Beets
Sister Schuster Yeast Rolls
Chocolate Pie (Following)
Sweet Tea - Community Tea Bags 

Jiffy Corn Casserole

Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes


  • 1 can cream of corn
  • 1 can whole kernel corn (DO NOT DRAIN AT ALL)
  • 1 box JIFFY cornbread mix
  • 1 stick of butter (melted)
  • 1 8 oz sour cream
  • 1 cup shredded cheese


  1. Mix all ingredients together and put in a 9x13 casserole dish. Bake at 350 for 45 minutes.

Mom's Sweet Potato Casserole

Originally from The Blue Willow Inn Bible of Southern Cooking
Makes 4-6 servings


  • 3 cups cooked sweet potatoes (baked)
  • 1/2 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 cup milk
  • 1/2 to 1 tsp. vanilla extract
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/3 stick butter or margarine, at room temperature


  1. Preheat the oven to 325.
  2. For the casserole, in a mixing bowl mash the sweet potatoes.
  3. Add the sugar, eggs, salt, butter, milk and vanilla.
  4. Mix well, using an electric beater.
  5. Put in a shallow 1-1/2 quart baking dish.
  7. In a bowl combine brown sugar, flour, pecans and butter.
  8. Mix well until blended.
  9. Spread over the top of the sweet potatoes.
  10. Bake for 30 minutes.

Chocolate Pie (Mom's)

Mother's old fashioned pie and favorite of all.


  • 2 cup sugar
  • 2 eggs
  • 2-1/2 cup milk
  • 1/2 cup flour
  • 3 tablespoons cocoa
  • 1 teaspoon vanilla
  • 1/2 stick butter
  • 1 pre-baked pie crust
  • 1 batch meringue


  1. Mix sugar, flour, cocoa and milk.
  2. Temper hot mixture with eggs and mix until thickened.
  3. Add vanilla and butter.
  4. Pour thickened mixture into pre-baked pie crust.
  5. Top with meringue.



  • 6 egg whites
  • 1/2 teaspoon cream of tarter
  • 1/2 cup sugar


  1. Preheat oven to 325 degrees.
  2. Beat egg whites with cream of tarter until soft peaks form.
  3. Gradually beat in sugar until stiff.
  4. Spread over filling.
  5. Seal to edge of crust.
  6. Bake for 12 to 15 minutes or until meringue is golden brown.
I seem to always make the same type of items since I ask each person what they want and they always say the same favorites.    Next year I'm going to surprise them with all new items.  

Any input from you readers would be greatly appreciated.


Family Christmas 2011

On Sunday, December 18, 2011, Joel and I had the children, Erin and Sam, and grandson, Elijah to our home for Christmas.  This meant we had to get an early start on buying Elijah his gifts.  Not an easy task but when he gives you his list it makes for a short shopping experience.  Off to Barnes and Noble to get the LEGO's that were requested.
Sam & Erin
Elijah showing PeePaw how to work LEGO's

Sam's Favorite
Chocolate Pie

On Saturday though was a different story.  I prepared the Christmas meal and had everything ready to cook and put on the table without all the stress.  While I was busy in the kitchen making the request Chocolate Pie, Joel serenaded me with his guitar playing which made for a very special moment for me.  So we are ready for Sunday for making more memories.

After a wonderful meal and gift opening, everyone happy, the kids left (with leftovers) and Joel and I settled back for an evening of football and rest. 

We pray your Christmas is stress free and everyone remembers the real reason for the season, JESUS!


Christmas Tea Cakes


Well the most wonderful time of the year has almost arrived and while everyone is busily finishing their Christmas shopping and cooking I'm taking on a baking challenge.   I am attempting to make my husband the only gift he requested this year.   He has hinted some about wanting his sister, Diane Lewis, to make him some of her wonderful teacakes.   He never called her and kept hinting to me, so when I got off work early on Thursday,12/22/11, I decided to give it a try.

While getting prepared to take on this challenge, I discovered that I didn't have any buttermilk, so off to google to search the best way to substitute, which was extremely easy:

1 T white vinegar and enough milk added to make 1 cup.   Let stand for 5 minutes  
WOW!  This is so much better than buying buttermilk just for a small amount.

Rolled out & cut

The house was beginning to smell absolutely wonderful but the sight was almost too much to handle, for someone that is OCD.   Flour was  scattered from the tip of my nose to the bottom of my toes.   I've never seen such as mess.  

The cooling teacakes!

Well as I'm waiting for the wonderful smelling treat to cool so I can sample, I always sample prior to serving to make sure the finished product is acceptable for the cherished recipient, I grabbed a glass of milk and sampled my first warm teacake.   After a few, I decided they would be okay to serve.  I plated them up and awaited the true test.   JOEL!!!

The finished product!

Joel was surprised and shocked to see that I took the time to take the challenge and it was well worth it when he said they were wonderful and equivalent to his sisters'.

Job Well Done!

Now for the recipe, because I knew you would be asking, keep reading:

The very best Tea Cakes

Originally from Diane Lewis


  • 3 eggs
  • 1 cup shortening
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 6 cups flour (enough to make stiff)


  1. Mix all ingredients together until dough is very stiff.
  2. Roll out on floured board and cut.
  3. Bake 350 for 12 minutes.....appx. based on the thickness of your teacakes.
Until we meet again,