If you’re like me, you are always looking for something new to try. This dish will go well for parties this holiday season. When I make it, I put it in glass jars and get it really cold. Then I serve it on crackers or on top of a bed of lettuce. I’ve said it before and I’m gonna say it again, real southern girls use Blue Plate Mayonnaise and Domino Sugar….. No substitutes! Let me know if you try it. You can email me at shelleysdesk@gmail.com

What you will need:

4 – 8 oz. packs of imitation crab meat
8 – large eggs, boiled and peeled
6 – green onions, sliced very thin
4 – stalks of celery
1 – heaping cup of Blue Plate Mayo
2 – tbsp. sugar
3 – tbsp. Complete Seasoning
Tony Chachere’s – to taste

You will need a food processor for this dish – I chop my stuff really well. Chop all ingredients except green onions. Mix sugar, Tony’s and Complete Seasoning into mayo and then mayo into crab mixture.
Enjoy – Shelley Underhill

My hope is that you too had a bumper crop of tomatoes this year. You say, “What is a bumper crop?” I was told that it means more than you expected to get, and that’s exactly what my garden grew. So what do you do when you have a lot of tomatoes? … Right! …You make salsa! This is a very easy recipe and it will keep them coming back for more!

Send your questions and answers to: Shelleysdesk@gmail.com

What you will need:

6 to 8 tomatoes
1 med. onion
4 green onions
1 tsp. Tony Chachere’s
1 Tbsp. Complete Seasoning
1& 1/2 tsp. ground cumin

Chop onions very fine and chop tomatoes in small chunks.
Mix well. Add seasoning and mix. Serve room temperature or cold.
By: Shelley Underhill

If you enjoy fruit with your green salad and really like a variety of things in your bowl, then you will enjoy making this salad, and eating it too. The biggest of skeptics in my home had to cry “mercy” and admit that the concoction (that’s what one family member called it) was very good after all!
Hope you will give it a try and enjoy…send your questions to shelleysdesk@gmail.com.

What you will need:

1 bag of mixed greens
1/4 cup of crumbled Blue Cheese
1 cup strawberries – washed and sliced
1 can of drained mandarin oranges
1/2 cup of crushed walnuts

Combine all together and toss well…

Dressing: Top with Raspberry Vinaigrette to taste
By: Shelley Undershill

This is a combination of already prepared foods that when put together make a quick and easy recipe. Try it, you will not be sorry! You can email me at shelleysdesk@gmail.com with any questions… Enjoy!

What you will need:

3 cans La Preferida tamales (the only place I can find them is Publix)
1 small can of chopped green chilies
11 oz. of four-cheese Mexican blend cheese

What you will do:

Spray an 8×8 glass baking dish with non-stick spray. Take a paper towel and blot grease off of tamales; toss them into the baking dish and separate them. Spread green chilies over the top of tamales. Next, cover the top of dish with cheese. Microwave on high for 13 – 15 minutes or until tamale bake is bubbling.

If you are going to bake them in a conventional oven, set your thermometer for 350?F and bake for 30 minutes. Check them at 15 minutes to make sure the cheese isn’t browning too quickly. Cover with foil as needed and let the tamales stand for five minutes after you remove them from the oven.

Y’all, I must share my latest found treasure with you. Several weeks back my mother asked me to locate a cookbook for her online. I could hear the excitement in her voice as she said “It’s called Cooking up a Storm.” Instantly I knew it had something to do with Hurricane Katrina. Even though we are transplants by virtue of Hurricane Katrina and are grateful for our new beginnings…there are still times when we long for a tiny piece of days long ago.

I had book in hand within a few days. Mother has been making the cream biscuits from page 105 since she got the book. In fact, this is no lie…as I sat working on this article, she called and said, “I made you 20 biscuits, pick them up on your way home….”
In this cookbook are the lost and found recipes from the Times-Picayune newspaper of New Orleans. Each recipe has a short story…remind you of anyone?

Part of the Cream Biscuits story reads…“This recipe was a major sensation after Jolene Black shared it in 2005. Black’s inspiration was Velia Black, her husband’s grandmother who was a great country cook from Jasper, Alabama…” Jolene recommends the use of heavy whipping cream that is not ultra-pasteurized, if you can find it. And White Lily low-gluten brand self-rising flour. Y’all there are only two ingredients. Yep, it’s true. Try them and let me know what you think.

Here’s what ya need:
Makes 10 to 12 Biscuits
2 1/2 cups white lily self-rising flour
1 1/2 cups heavy cream
(Mom substituted cream with half and half.)

Preheat oven to 450 degrees, lightly grease baking sheet.

Put the flour in a medium mixing bowl and add cream. Stir until a soft sticky ball forms. (the dough will seem wet at first) On a very lightly floured surface, knead lightly with your well floured hands about 3 times, just until the dough comes together. Pat the dough to about 1/2 inch thickness. Cut out with a 2 1/2 inch cutter. Bake for 10 to 12 minutes or until golden brown.
By: Shelley Underhill

The photo of this cake was taken as I pulled the cake fresh out of the oven. Simple and easy to make; I really think that my mother has perfected the “perfect apple cake.” This is a fresh apple cake, no canned apples are used. I know you will enjoy this wonderful dessert for the holidays as you share it with friends and family. It is very tasty and will last for several days.
I hope that you give it a try! You can email me with your questions and comments to shelleysdesk@gmail.com. Enjoy!

1 can cooking spray with flour
Bakers Joy always works best
1 Bundt pan – heavily coated with spray
3 large eggs
2 cups sugar
2 sticks real butter – room temp.
1/2 teaspoon salt
1 teaspoon baking soda
1 Tablespoon cinnamon
3 cups flour
4 cups chopped apples
2 cups chopped nuts

Mix together well all ingredients; spoon batter into well greased Bundt pan. Bake on 325 degrees for about one hour. You should be able to stick cake with a toothpick and it come out clean.

Rocky Road Yams

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My hope is that you all had a great Thanksgiving…mine was very quiet. This gave me time to experiment with some new recipes. The first of which I will share with you today. Why I named them Rocky Road Yams; I’m not sure. But ya’ll, everyone that tasted them said, “Make some more!” I really wanted a recipe that would be quick and easy, but also really tasty.
The final result was this…quick, easy and very tasty! MISSION ACCOMPLISHED. Need I say more?!

Put this recipe on your must try list ! Then, let me know if you make these yams. I would love to hear from you. You can email me at shelleysdesk@gmail.com. Happy Holidays to you and yours.

9 x 14 baking dish
2 40oz cans of yams
2 cups brown sugar – lightly packed
1 stick (real butter) – cut in slices
1 bag mini marshmallows
1 & 1/4 cups walnuts
1 bag Heath toffee bits
Baker’s Joy pan spray

Heavily spray baking dish with Baker’s Joy, then pour drained yams into dish and lightly smash each yam until bottom of dish is covered. Evenly spread sugar, butter, walnuts and marshmallows on top of yams. Place in oven, bake on 400 until marshmallows have melted; cover yams with foil and continue cooking on 350 for one hour. Remove from oven, sprinkle bag of Heath chips over the yams. Re-cover tightly with foil and let sit for twenty minutes. Serve and enjoy!

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