Sugared Pecans

June 28, 2014 § Leave a comment

Sugared Pecans

SugaredPecans-TennesseeFood1 cup, sugar
¼ teaspoon, salt
6 tablespoons, milk
2 teaspoons, grated orange zest
1 teaspoon, vanilla
2 cups, pecan halves

Combine sugar, salt, milk and orange zest in heavy saucepan. Cook, stirring often, until mixture reaches 238° degrees on a candy thermometer. Remove from heat and blend in vanilla and nuts. Stir until nuts are thoroughly coated and it looks very grainy. Turn out onto waxed paper and separate each nut. Cool! Store in airtight containers.


Ice Cream Balls

June 28, 2014 § Leave a comment

Ice-Cream-Ball-RecipeIce Cream Balls

½ gallon, vanilla or chocolate ice cream
1 package, Oreo cookies
2 squares, semi-sweet chocolate
1 small can (5 oz), evaporated milk
1 stick, butter
2 cups, confectioners sugar

Very easy! Scoop out ice cream balls. Roll in Oreo crumbs that have been crushed in blender. Place on cookie sheet in freezer. In double-boiler heat chocolate squares, milk, butter and confectioners sugar until blended and heated thoroughly. Pour over ice cream balls and when ready to serve. Whipped cream and maraschino cherries are a great option to finish off this old fashioned dessert.

Pumpkin Martini

November 26, 2013 § Leave a comment

PumpkinMartini-Nov2013PUMPKIN MARTINI

1 tablespoon sugar
1/4 teaspoon pumpkin pie spice
3 tablespoons vodka
2 tablespoons half and half
1 tablespoon canned pure pumpkin puree
1 tablespoon maple syrup
1/4 teaspoon pure vanilla extract


Combine the sugar and ⅛ teaspoon of the pumpkin pie spice on a small plate. Dip the rim of a chilled martini glass in water, then dip in the sugar to coat.

In a martini shaker filled with ice, combine the vodka, half and half, pumpkin puree, maple syrup, vanilla extract, and the remaining ⅛ teaspoon of the pumpkin pie spice. Shake vigorously, then strain into the prepared glass.

Source: Kristen Evans Dittami;

Fudge Pie

November 25, 2013 § Leave a comment


FudgePieTNFoodieBlog1 stick unsalted butter, softened
1½ cups granulated sugar
3 eggs, slightly beaten
⅓ cup all-purpose flour
½ cup cocoa
Salt, pinch
1½ teaspoons vanilla extract
1 unbaked 9-inch pie shell

Preheat oven to 350 Degrees. Use large mixer. Cream butter and sugar. Add beaten eggs. Combine remaining ingredients until completely incorporated. Pour into pie crust, bake about 35 minutes, or until center is firm.

Source: Kenneth Bargers

Recipes… Celebrate the 4th with good Food, Friends and Family!

July 1, 2013 § Leave a comment


Mandarin Orange Dream Dessert

March 28, 2013 § Leave a comment


mandarin-orange-dream-desse1 8-ounce, Cream Cheese, softened
1 8-ounce, Cool Whip
1 24-ouce, cottage cheese
1 package, orange or tangerine Jello
2 15-ounce cans, mandarin oranges
¼ cup, sugar
1/2 cup, mandarin orange liquid, reserved

A 70’s Flashback! This delicious dessert was popular back in the 70’s – just don’t tell the children it is made with cottage cheese for those that have picky eaters!

In small bowl, whisk Jello and 1/2 cup of the reserved mandarin orange liquid. Let stand 5 minutes or until completely dissolved.

In large mixing bowl, cream the sugar and cream cheese with mixer. Add the dissolved Jello and mix thoroughly. With spoon or spatula, add cottage cheese and the drained mandarin oranges (you may want to reserve a few pieces to top the dessert). Fold in Cool Whip until thoroughly combined.

Refrigerate a minimum of 4 hours before serving. This is a great dessert for spring and summer.

Source: Kenneth Bargers

Granny’s Yeast Doughnuts

February 25, 2013 § Leave a comment


doughnuts-31 large can evaporated milk
¼ cup butter (1/2 stick)
3 tablespoons sugar
1 teaspoon salt
2 packages yeast
4 cups flour
3 egg yolks

Heat milk, butter, sugar and salt until lukewarm. Remove from heat and add yeast that has been softened in ¼ cup warm water and 2 cups flour. Beat until smooth. Let rise 1 hour. Then add beaten egg yolks and the other 2 cups flour. Beat well. Let rise 1 hour. Roll out, cut out and fry in deep, hot oil. Glaze immediately.


¾ cup powdered sugar
1 teaspoon vanilla
Enough hot water to make proper consistency

This is a family recipe and I have very fond memories as a child of my Granny making these. She was an amazing southern cook living in a small Tennessee town of Bell Buckle.

By: Kenneth Bargers (Alva Gladys Kwapinski, granny; Gladys Marvell Jacob, mother)

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