Attention Family! I've been saying it for years, now I am preparing you for when it happens, I am retiring from cooking in less than 5 years. The only thing I will make is my morning coffee, and that is only because I am too lazy to get dressed and go out for it!

Sunday, February 26, 2012

Molly's Cheese Muffins

This recipe is from the paper. These are really good muffins, but they are best when they are hot!

2 sticks very soft butter
1 cup sour cream
2 cups self-rising flour
2 cups grated sharp cheese

Add ingredients to a big bowl in order, hand stirring after each one. Spoon into muffin cups lightly sprayed with cooking spray. Bake at 350 degrees for 15 to 20 minutes, until tops are browned. Serve immediately. These are really terrific baked in smaller muffin tins 'cause you can just pop them into your mouth!

Saturday, February 25, 2012

Sausage and Egg Casserole

There are many variations of this casserole around - try any community cookbook and you will probably find one. This version was given to your Grandmama by her next door neighbor, Ann C. I am making this on Monday, cooking it on Tuesday, for a teachers breakfast at B.'s school.

Sausage and Egg Casserole

8 eggs
2 cups milk
1 tsp ground mustard
1tsp salt
1 pound bulk sausage
6 slices of bread
1 to two cups grated cheese

Brown sausage in large skillet, breaking it up as it cooks. While sausage is browning, crack the eggs into a large bowl and beat with whisk. Add milk, salt, and mustard to eggs (a little black pepper wouldn't hurt). Drain sausage on paper towels. Coat a 9 x 13 glass baking pan with cooking spray. Place bread slices on bottom of pan. Sprinkle sausage on top of bread crumbs. Pour egg mixture over sausage. Sprinkle grated cheese on top of eggs. Cover with plastic wrap and refrigerate. The next morning, bake at 350 degrees for 35 to 45 minutes. I put my casserole in the oven without preheating, so that the baking dish warms up as the oven comes up to temperature.

Monday, February 6, 2012

True Grits

Okay, as Southerners, you should know how to make grits, real grits, not instant, ever. The ratio for grits is 4 to 1, as in 4 parts liquid and one part grits. Pretty simple right? However, grits need to cook for a least 15 minutes and are better if cooked for 20.(And these are quick grits I am talking about, the package says 5 minutes, but I am telling you how to make good grits.) For really good grits, use half water and half milk, with a blob of butter along with the salt. Add plenty of black pepper. For extra special grits, add Lil' Smokies (keep some in the freezer) and/or cheese. So, bring the liquid and salt to a boil, add grits while stirring. Turn down heat to low, and stir occasionally. You can add the Lil' Smokies about 5 minutes into the cooking time, right out of the freezer, 3 or 4 per serving. Add cheese at the end, and stir until melted. There you have it, don't forget to make something else for A., as hard as it is to believe, not everyone eats grits.