Search Recipes or Ingredients

Homemade Butter Pecan Ice-Cream

Try this recipe when you want to serve your family a delicious icy dessert.

1 cup whole milk
1 cup heavy cream
1 1/2 cups water
3/4 cups brown sugar
1/4 teaspoon kosher salt
2 eggs, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
caramel sauce

In a large saucepan, combine milk, cream, water, brown sugar, salt, and eggs. Whisk constantly on low heat until sugar dissolves, about 10-12 minutes. Continue to cook, stirring constantly until mixture thickens and coats the back of a wooden spoon. Remove from heat, and add butter and vanilla. Stir until butter melts. Transfer mixture to a medium bowl and cover and chill until cold, about 2 hours. 

Pour chilled mixture into a frozen freezer bowl of a 1.5 quart electric ice-cream maker. Add chopped pecans and prepare ice-cream according to manufacturer's instructions. Transfer ice-cream to a freezer-safe container and freeze until firm. To serve, scoop ice-cream into individual bowls and drizzle with caramel sauce. Serves 6-8.
Click here for a printable version of this recipe.

Moist Butter Cake with Chocolate Frosting

Every now and then, I get a hankering for a moist buttery cake. Here's one you can make from scratch!

1 cup butter, softened
1 1/2 cups sugar
6 egg yolks (farm fresh eggs work best for yellow coloring)
1 tablespoon vanilla
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups buttermilk

Chocolate Frosting:
4 oz. semi-sweet chocolate, melted
1 cup butter, room temperature
1 teaspoon vanilla extract
1/3 cup cocoa powder
5 cups powdered sugar
1/3 cup buttermilk

Preheat oven to 350 degrees. Line 2 round cake pans with waxed paper. Spray with cooking spray. In large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs yolks one at a time. Stir in vanilla. In small bowl, sift together cake flour, baking powder, and salt. Add to egg mixture alternately with buttermilk, mixing just until blended. Pour into cake pans. Bake for 20-25 minutes, or toothpick test comes out clean. Cool 10 minutes before turning onto cooling racks. When cool, frost with chocolate frosting.

To make frosting, in large mixing bowl, cream together melted chocolate and butter until smooth and creamy. Add vanilla, cocoa powder, and powdered sugar. Slowly add buttermilk and whip together until frosting is light and fluffy. Makes enough to frost a two-layer cake.
Click here to view a printable version of this recipe.

Patricia Bradley's 7-Minute Double Chocolate Cake

Winner of an Inspirational Readers’ Choice Award in Suspense, Patricia Bradley lives in North Mississippi with her rescue kitty, Suzy. Her romantic suspense books include the Logan Point series and the Memphis Cold Case Novels. She also has written sweet romances for Harlequin Heartwarming available as e-books.

Her workshops on writing include online courses with American Christian Fiction Writers, workshops at the Mid-South Christian Writer’s Conference, ACFW Minnesota NICE and Memphis ACFW. When she has time, she likes to throw mud on a wheel and see what happens.

Patricia's Latest Book Release - Justice Betrayed

It's Elvis Week in Memphis, and homicide Detective Rachel Sloan isn't sure her day could get any stranger when aging Elvis impersonator Vic Vegas asks to see her. But when he produces a photo of her murdered mother with four Elvis impersonators--one of whom had also been murdered soon after the photo was taken--she's forced to reevaluate. Is there some connection between the two unsolved cases? And could the recent break-in at Vic's home be tied to his obsession with finding his friend's killer?

When yet another person in the photo is murdered, Rachel suddenly has her hands full investigating three cases. Lieutenant Boone Callahan offers his help, but their checkered romantic past threatens to get in the way. Can they solve the cases before the murderer makes Rachel victim number four?

Patricia's 7-Minute Double Chocolate Cake

The phone rings and it’s your mother-in-law…or your husband calling to say he’s bringing the boss home for cake and coffee in…ten minutes. And you don’t have a cake prepared.

But you do have a cake mix and everything you need to mix it up and a can of frosting in the cabinet. That’s all you need. Oh, and a microwave and a microwaveable bowl.

This recipe is easy-peasy. Mix the cake (I prefer chocolate) like the directions say and pour the batter into a microwaveable bowl. I use the Pampered Chef Roc Croc that my daughter gave me, but any pan you can put in the microwave and will hold the cake mix will do.

After you’ve poured the batter into the pan, open the can of frosting (again chocolate although I want to try caramel!) and dip the frosting out by the spoonful and drop into the batter. I usually make a circle with the frosting.

My Roc-Croc has a lid and I put it place it on top of the pan and then pop the mixture into the microwave and microwave for 7 minutes. VoilĂ ! Your cake is done and still warm when your company arrives. Sometimes I add a dollop of ice cream before I serve the bowls.

Banana Muffins with Granola

Here's a delicious recipe that uses my Homemade Granola recipe found HERE.

1 cup all-purpose flour
1/2 cup wheat flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted butter, melted
1 egg
1/3 cup + 2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup mashed banana (1 banana)
1/2 cup chopped walnuts
1/2 cup granola (See recipe HERE)
1/2 cup sweetened shredded coconut
Granola, coconut, and chopped dried bananas for topping

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a medium bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add the melted butter, eggs, milk, vanilla, and mashed bananas. Stir until just mixed together. Do not overmix. Fold in the walnuts, granola, and coconut. Spoon batter into the paper liners, filling 3/4 full. Top each muffin with granola, coconut, and chopped dried bananas and slightly press. Bake 25-30 minutes until tops are golden brown and toothpick comes out clean. Cool slightly and remove from the pan. Makes 12 muffins.
Click here for a printable version of this recipe.

Whole Wheat Onion Hamburger Buns

Let me just say that I'd never tried making my own hamburger buns until this recipe. And wow, I may never go back to buying buns from the grocery store ever again! These are delicious and easy to make. And so pretty. If you don't care for onion, you may simply omit it from the recipe. Enjoy!

1 cup lukewarm water
1/3 cup butter
1 egg
1/4 cup sugar
2 teaspoons minced onion
1 teaspoon salt
1 tablespoon instant yeast
1 cup wheat flour
2 1/2 cups all-purpose flour
1 egg white
2 tablespoons water
sesame seeds/poppy seeds

In large mixing bowl, combine water, butter, egg, sugar, onion, salt, and instant yeast. Stir in wheat flour. Add all-purpose flour to form a ball. On floured surface, knead by hand for 5-6 minutes until dough is soft and smooth. Place in greased bowl, and cover. Let rise for 60-90 minutes until double in bulk. Punch down and divide into eight pieces. Shape each into a round ball. Place on lightly greased or parchment-lined baking sheet. Cover and allow to rise for 20-30 minutes while oven is preheating (375 degrees). To make egg wash, whisk egg white and water in small bowl and brush over each bun. Sprinkle each with sesame seeds and poppy seeds. Bake for 15-17 minutes until golden brown. Cool on rack and slice in half to serve. Makes 8 large buns.
Click here for a printable version of this recipe.

Barbecue Ideas

Everyone enjoys summer barbecue, and we are no different. Here's a few of our favorite meat dishes to cook on the grill. Enjoy! 

Great Sides to Include at your Barbecue:

Pimiento Cheese Balls

Here's a delicious appetizer for your next family gathering. Enjoy! 

8 oz. extra-sharp cheddar cheese, shredded
4 oz. chopped pimientos, drained
1 cup crushed cheddar crackers (like cheese-its), divided
1 tablespoon minced onion
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Place cheddar cheese, pimientos, 1/2 cup crushed crackers, onion, garlic, salt, pepper, and paprika in a food processor and pulse until smooth. Refrigerate for 30 minutes. Roll into small balls and then roll each ball into reserved remaining crushed crackers. Refrigerate another 30-60 minutes. Makes 24 balls.
Click here for a printable version of this recipe.

Hamburger Tomato Soup

Okay, this is one of those "if you've got it, dump it" recipes that turned out rather good. Enjoy!

1 pound hamburger, browned
1 cup chopped onion
1 cup frozen peas
1 cup carrots, peeled and chopped
1 cup cooked rice
1 cup water
26 oz tomato soup
1 teaspoon parsley
1 teaspoon basil
salt and pepper to taste

In medium saucepan, brown hamburger. Add onions and cook until tender. Add peas, carrots, and water. Bring to a boil and cook for 5-7 minutes on medium heat. Add tomato soup, parsley, basil, and salt and pepper as desired. Continue cooking for 7-10 minutes. Serves 4-6.
Click here for a printable version of this recipe.

T. M. Brown's Liddy's Peach Cobbler

T. M. Brown is a Southern boy at heart, although he’s lived and traveled in many states far removed from his beloved boyhood roots in Georgia and Florida. He returned to his Southern roots several years ago while his two sons were still in school and regularly traveled throughout the South before returning to college shortly after his youngest son graduated. In the last fifteen years he has preached, taught and coached in Alabama, Georgia and Florida until his wife and he moved outside of Atlanta and retired to write, travel, and spoil grandchildren.

Mike Brown's Latest Book Release - Testament  

In this sequel to Sanctuary, A Legacy of Memories, Theo and Liddy are finally sinking deep roots into their new hometown of Shiloh. Friendships are blossoming as Liddy ponders an offer to become the new art teacher at Shiloh High while Theo sends off his manuscript for Jessie’s Story to be published. Life appears to be settling down, but ominous shadows from the town’s past herald more tragedy lie ahead in little old Shiloh.

Mike's recipe for Liddy's Peach Cobbler

The following recipe comes from the kitchen of Connie my wife for the past 45 years. Her cooking inspired the inclusion of many scrumptious food mentions in my stories. The ingredients are simple and easy to have on hand and takes no time at all to whip up a batch. What makes Liddy’s Peach Cobbler so special is the warmth of Liddy’s personality which makes everyone feel welcome.

One box of favorite yellow cake mix
Two 16 oz cans sliced peaches with heavy syrup
One stick butter
Vanilla Ice Cream

Grease 9x13 casserole dish. Sprinkle half of the cake mix in the bottom of the pan. Pour all the peaches with syrup evenly around the pan. Sprinkle remainder of cake mix on top. Lastly cut butter into small pieces and distribute on top. Sprinkle on some cinnamon. Bake at 350 degrees for about 45 minutes, until brown. Serve warm with a scoop of vanilla ice cream. Enjoy!

Fried Okra Bites

Here's a delicious recipe to serve at your next fish fry, shrimp boil, or barbecue. Enjoy!

16 oz. frozen sliced okra, thawed
2-3 tablespoons flour
1 egg, beaten
1 teaspoon hot sauce
1 1/2 cups yellow cornmeal
1 teaspoon seasoned salt
1 teaspoon onion salt
1/2 teaspoon black pepper
canola oil or peanut oil for frying

Place okra in a large mixing bowl and sprinkle with flour to cover lightly. Add egg and stir to coat each piece. Place cornmeal in a zippered bag. Add seasonings and mix well. Add okra and shake until coated. Fry in 400 degree oil until pieces are golden brown. Drain on paper towels. Sprinkle with more seasoned salt as desired. Serves 4-6.
Click here for a printable version of this recipe.