Wednesday, November 27, 2013

The DRESSING or STUFFING, whatever you may call it, it's my favorite part of the meal.

I like to know what your family call it. It's always Dressing in my family whether it's cooked in or out of the bird. Some say that a lots of working class people (African American) have the tendency to say dressing but whatever you call it, it's my favorite part of the meal. Let's hear what your family call it, this should be fun I will give a gift  donated by LaChic Gift and to one lucky person just leave me a comment on my Blog and let me know what your family call it Dressing or Stuffing. I will have one of my grand baby pick a name at 6:00 pm East Coast time on BLACK FRIDAY and post your name on my BLOG   and  my Facebook Page , all you need to if your name is pick just  sent me your information and I will sent it right away.

Give my Cornbread Dressing a try you will just love it.

3/4 pound Chicken Giblets, *cooked and chopped
1 (9 x 13) **cornbread, already baked
3 stalks celery, finely chopped
1 cup onion, chopped
3/4 cup bell pepper chopped
1/4 c. butter
1/4 tsp. poultry seasoning
1 or 11/2 tbsp. sage, to taste
Salt, and pepper to taste
2-4 cups giblet juice

Saute onion, celery and bell pepper in the butter until done but not brown,
Crumble cornbread in a large bowl. Add celery,onions, bell pepper, giblets and
poultry seasoning. Add giblet juice gradually. In between adding giblet juice, add sage and salt and pepper to taste, continue adding juice until cornbread is very moist. Bake in a 9 x 13 pan at 375 degrees until top is golden brown. This recipe can be stuff into bird.

*Boil the Chicken giblet (gizzards) in a saucepan on high heat with about a quart of water, add one celery stalk cut up, one medium onion cut up, one teaspoon salt. Reduce heat to low; cover and simmer for 1 to 2 hours or until tender. Discard celery and onion, and coarsely chop giblets. Reserve 4 cups of liquid.

**If you use a corn bread mix, don't use the mix with sugar add.


COOKING WITH NANNA : CORNBREAD GIBLET DRESSING: CORNBREAD GIBLET DRESSING Directions Saute onion, celery and bell pepper in the butter until done but not brown, Crumble cornbread in a larg...


COOKING WITH NANNA : THE BAKE HAM: Almost all hams have either been partially or fully cooked before they are packaged. A partially cooked ham has been brought to an interna...


Here is my favorite recipe for potato salad. I vary
this recipe from time to time based upon my mood and what I have in the refrigerator. I encourage you to do the same.

Potato Salad


10 - 12 whole russet potatoes
4 to 6 hard boiled eggs chopped
1 bunch green onions chopped
½ bunch celery chopped
¼ cup pickle relish
1 1/2 cup Mayonnaise
1/3 cup yellow mustard
2 teaspoon onion powder
Salt and pepper to tasted


1. Boil potatoes with skin on for 30 - 45 minutes. When fork can be easily inserted. Potatoes are done.
2. Pour hot water out and run cold water over potatoes to cool them off for 5 minutes.
3. When potatoes are cool, peel off skin and cut into bite sized pieces. If you overcook them, they don't really hurt
the recipe since the extra potatoes just mixes in with
the creamy portion of the mixture.
4. Stir all ingredients gently except for the paprika.
After all ingredients are well mixed, pour into a bowl.
Add the paprika across the top.
5. Store in the refrigerator until ready to serve
serve 16-20

Try 1/2 cup of slice black olives or 1/4 cup of sheered carrots or 1/2 cup of chopped green or red bell pepper or dell pickles chopped in place of sweet relish.

Monday, November 25, 2013

1-2-3 CAKE

Every Thanksgiving  my grandmother would make her famous 123 Cake. She didn't have a mixer she would beat this cake by hand and folded the dry ingredients in a little at a time before baking. She said it needed 300 strokes, my sister and I would count as she mixed and the best part was we got to lick the spoon.

The pound cake, most known as a rich cake, originally contained a pound of each of the main ingredients, including flour, sugar, and butter. That’s where the pound cake gets its name.



1 cup (2 sticks) butter or margarine, softened
2 cups sugar
3 cups flour sifted (to day we use Swans Down Cake Flour)
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1 cup confectioners' sugar
1 tablespoon brandy- or 1 teaspoon brandy extract
1 teaspoon orange zest, grated (optional)
1 - 2 tablespoons orange juice concentrate, thawed


Position rack in center of oven and preheat to 325 degrees F. Grease and flour the Bundt pans. Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy. Beat on medium speed 10 minutes. Add eggs one at a time, beating after each addition. Add flour mixture alternately with milk and flavorings, creaming by hand until smooth after each addition. Spread batter into prepared 10-inch Bundt pan. Bake until tester inserted into cake comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes. Remove from pan; cool on rack.
Glaze with OLD-FASHIONED BOURBON GLAZE: Combine sugar, bourbon, zest and enough orange juice to make a thin glaze. Drizzle onto cake.


You will never go back to pumpkin pie again,  you will be a sweet potato pie convert after you take your first bite.


3 - Frozen Unbaked 8” Or 9” Single Crust Pie Shells
4 - Pounds Uncooked And Unpeeled Sweet Potatoes
1/2 - Cup (1 Stick) Butter
2 - Cups Sugar
3 - Large Eggs
2 - Cups *Evaporated Milk
1 - Tablespoon Vanilla Extract
1/4 - teaspoon Salt
1/2 - teaspoon cinnamon

Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart. Let the potatoes cool and then peel them.
Blend your sweet potatoes in a large mixing bowl with a blender to**remove strings,
repeat this three our four until you have remove just about all the strings
Next cream the softened butter with sugars. Add to the blended sweet potatoes
and continue to mix while adding the eggs one at a time. Add your milk,
vanilla extract, cinnamon and salt and mix thoroughly.
Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for
1 hour and 30 minutes at 350 degrees on your center oven rake. Bake until knife inserted in center comes out clean. Pie will puff up like a soufflé and then will sink down as it cools.

I double the recipe and bake two pies at a time.
* DO NOT use sweet condensed milk
**Beat the potatoes with an electric mixer on "medium" for one to two minutes remove the beater blades wash off all the string  with tap water, repeat this step five to ten times until  all the  strings are gone.

Sunday, November 24, 2013

Super simple macaroni and cheese to make without having to make a white sauce! Everyone loves my Mac & Cheese this is a Holiday Dinner must have.


5 cups cooked elbow macaroni (approximate) 4 cups uncooked)
4 Tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups whole milk (low fat milk alters the texture!)
1 can evaporated milk
2 cups shredded sharp cheddar cheese
4 cups shredded cheddar cheese

Boil your macaroni according to package instructions. Do not overcook it. Drain macaroni in strainer.
Mix macaroni, butter, salt, pepper, 1 cup sharp cheese, 4  cups cheddar cheese, taste test time add more salt and pepper as needed. pour into a 9 x 13 pan or 3 quart casserole dish.
Mix eggs and milk in a bowl and then gently stir into macaroni mixture. Sprinkle with paprika
Cover everything with aluminum foil and cook for 45 minutes at 350 degrees.
Uncover and add 1 cup of sharp cheddar cheese across the top. Bake uncovered until it turn golden brown about 15 minutes.


Saturday, November 23, 2013

Green Bean Casserole

This is always served for Thanksgiving Dinner, everyone just loves this casserole.

Green Bean Casserole

2 (10 3/4-ounce) can Campbell's Condensed Golden Cream of Mushroom Soup
1 cup milk
2 teaspoon soy sauce
Dash ground black pepper
4 cans cut green beans (drained)
1 Large French's French Fried Onions

1. Mix soup, milk, soy, black pepper, beans and  2/3 fried onions in bowl and pour into  13 x 9 pan or 3 -quart casserole dish.
2. Bake at 350°F (175°C) for 45 minutes
3. Stir. Sprinkle with remaining fried onions on top and  Bake 10 minutes.

Makes 12 servings

TIP: Use 2 (16 to 20-ounce) bag frozen green beans, 4 (9-ounce) packages frozen green beans or 3 pounds fresh green beans for this recipe

Wednesday, November 20, 2013

Cleaning and Preparing Fresh Green Beans:

Wash fresh green beans thoroughly in clear, cool water. Lift beans from the wash water and leave garden debris behind. Rinse again.

Break off the end (the top and tail) as you wash them. Leave whole or cut into desired lengths. Beans can be cooked whole, cut crosswise, diagonally or French-cut. If you want sweet tasting, crisp fresh beans, cut them as little as possible. The recipes I will post next will use can string beans, I just wanted everyone to know how to prepare fresh sting beans.

I am featuring my family traditional Thanksgiving Dinner recipe for our vegetable side dishes featuring fresh greens and string beans and a traditional Green Bean casserole for my daughter it her favorite

Today let's talk Greens,


1 pound smoked turkey tails
5 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar (artificial sweeteners)
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste

In an extra large pot, bring smoked turkey tails and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 30 hour.

Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.

Increase the heat under the smoked turkey tails to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.

Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.
smoked turkey tails and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.

*wash your pre-washed greens just one time, yes they need to be washed because no respectful soul sister would just dump a bag in the pot.
** If it need a little salt, this is the time to add the salt.

. Candied yams are a staple of Thanksgiving dinners everywhere, Let's get cookin'

This is one of my grand kids favorite dish for the holidays. After the Yam or cooked, I place them  into a 9 x 13 inch pan and Sprinkle  1 (10.5 ounce) package miniature marshmallows over the top and bake at 350 degrees F (175 degrees C) about 10 minutes until golden brown and serve warm. 


5 pounds yams (or sweet potatoes), peeled and cut into large bite-sized chunks
3 teaspoon ground cinnamon
2 cups granulated sugar
2 teaspoon vanilla extract
1/2 cup butter
1 teaspoon lemon juice

In a large pot over medium heat, place potatoes. Top with butter, cinnamon, vanilla,lemon juice and sugar, cover and simmer, for 35 to 45 minutes until tender. Gentle stir throughout cooking, until mixture is thick and syrupy. Mixture will thicken slightly as it cools. Remove from heat and serve warm.

If sauce looks very liquid, removed the potatoes, as they are fully cooked, and simmered the remaining liquid with the cover removed until it caramelized and then poured it back over the potatoes.

Sunday, November 17, 2013


Let's get Roasting!

Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on a v-shaped roasting rack, breast-side down and pat dry with paper towels,use a shallow roasting pan (If you use a deep roasting pan, you wind up steaming the meat). 

  1. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
  2. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the chicken broth
  3. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (185 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

To prevent the meat from drying out, loosely cover with a thick sheet of aluminum foil, butter on the inside to prevent sticking. The last hour or so, remove the foil and turn the turkey to brown the breast.

Baste, baste, baste.

Don't rely on the little plastic thermometer in some turkeys to pop out. If you wait for it, the turkey will overcook. Instead stick an instant read thermometer several inches down through the skin between the thigh and the breast so the tip ends up about an inch above the joint. The turkey is ready when the thermometer reads 180 degrees F. If you are not prepared to use a meat thermometer to measure the internal temperature of the turkey and the stuffing in the bird, that is okay but the stuffing should be cooked outside the turkey," I always cook my stuffing outside of the turkey".

Let the cooked turkey "rest" after it have been removed from the oven. While the turkey cooks, the juices are forced away from the heat to the middle of the turkey. Cover loosely with the aluminum foil and let rest for 20 to 30 minutes after it is removed from the oven. This allows the juices to redistribute throughout the turkey. A moist turkey is easier to carve.

If you need your oven to reheat or cook side dishes, it's better to serve the turkey at room temperature with hot gravy than to reheat it. Reheating dries out the meat. The interior of a large turkey will stay quite hot for at least an hour.

Let’s get cookin’ starting with the Turkey

We will finishing off with all the sides and deserts. Sense we all are trying to eat heath; I’m going to update my recipes and try to take a little fat out without losing that good old fashion.
Do you know that a "frozen" turkey is fresher than a so called "fresh" turkey?
I always buy a frozen turkey because the so called fresh turkeys can sit in your store for days uncooked. The frozen turkey have been frozen immediately upon preparation.

To get a flavorful turkey, you must start with a brine.
Brining adds moisture and flavor to the turkey and helps to keep it from drying out. 

 Now let's get to the turkey. Wash the bird, inside and out, in cool running water, completely thawed, and should not be a self-basting (Butterball) or Kosher turkey, they have a salty stock added that will make your brined turkey too salty.

To properly brine a turkey you need to start the night before you plan to cook. You will need a container large enough to hold your turkey and enough brine to cover it. You'll also need *Kosher salt, water, sugar, and enough room to refrigerate it. A large stainless steel stock pot or even a 5 gallon clean plastic bucket would make excellent containers. Whatever container you choose the turkey needs to have enough room to be turned so it should be big. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe seal-able bags that are great for this job.

Brine Ingredients:
To make the brine, mix 1 cup of Kosher salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim. Add up to 1 cup of sugar per gallon of brine, then bring the whole thing to a boil for 5 minutes to blend flavors. Make sure that the salt and sugar is completely dissolved. Be sure to allow it to cool before immersing the 
Set-up: Place the turkey in a bucket or pot (plastic, stainless steel or enamel – not aluminum or other “reactive” metal) pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. Cover the pot and refrigerate for 6 hours - or up to 24 hours

Keep it Cool!: Don't have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey and makes a good container for your turkey and brine. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a a zip top bag with ice. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.

Rinsing: When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. pat dry with paper towels, and roast as usual. Safely discard the brine.

Brining makes an exceptionally moist and juicy (but not watery) turkey. This is way I have the Perfect Turkey year after year, just follow my steps and you will to.

* Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt).

Tips: After rinsing your turkey, allow the turkey to stand, refrigerated, for 6 hours or overnight. This resting period has the added advantage of evening the degree of brininess throughout the meat (it will be less salty on the surface of the meat, more evenly brined throughout), and resting produces a slightly more tender result.

If salt is a concern (the entire turkey will absorb only 10-15% of the brine)

It time to start getting ready for the big day. Thanksgiving Day Dinner

Thanksgiving is time when family and friends come together for a great home cook meal, this year let's do it right with a great Thanksgiving Dinner. Okayfor all you cooks who only cook on Holidays and for everyone who loves great tips. I will cover how to prepare the perfect Turkey and a few of my favorite holiday sides.

This week it’s mostly paper work. I feed about 20 people and I need enough food to cover a big Thanksgiving dinner, and a huge plate of food to send home with everyone.  This requires organization, so this week I do my lists: Menu, groceries needed groceries on hand, shopping list, to do list, cooking schedule. I used to do all of the cooking myself but I have grand kids in training so I get a lot of help.