Hey Cookie

Snickerdoodles

1 c. butter

1 ½ c. sugar

2 eggs

1 tsp. vanilla

2 ¾ c. flour

1 tsp. baking soda

1 tsp. salt

Cinnamon sugar mixture in small dish

Mix all ingredients together. Make into balls and roll in a cinnamon sugar mixture. Set 12 to a cookie sheet; bake at 375 for about 7 minutes or until just starting to turn brown.

Top Secret

Well, here we have two top secret family recipes. To keep people happy, I am not going to tell you which of my family members claim these as leverage in order to be invited to gatherings. Keep these on the down-low, ok? 

 

Sweet Macaroni Salad

1 12 oz. pkg. salad-roni

1 2 oz. jar diced pimentos

½ c. diced sweet pickles

½ c. diced mild cheddar cheese

Milk or pickle juice

Salad dressing

Cook macaroni. Drain. Rinse with cold water till macaroni is cooled. Drain. In a large bowl add macaroni, pimentos, pickles, cheese. Add salad dressing to desired consistency. Refrigerate for 1 hour. Milk or pickle juice can be used to keep salad moist until serving.

Macaroni Chicken Salad

6 c. cooked macaroni

½ c. grated onion

3/8 c. parsley

4 ½ c. mayonnaise

9 c. chicken, cut up

2 tsp. salt

1 tsp. pepper

6 eggs cooked and cooled

Paprika

Combine all ingredients while macaroni is still warm. Toss together till blended. Garnish with sliced eggs and paprika on top. Serves 25.

A Southern Classic

Pork Chops with Sweet Potato Gravy

4 thick pork chops, 6 to 8-ounces each
2 teaspoons Essence spice mix
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thinly sliced onions
1/2 cup pecan pieces
2 cups water
1 teaspoon salt
1/4 teaspoon cayenne
1 pound sweet potatoes, baked, peeled, and mashed (about 1 1/2 cups)
3 tablespoons pure cane syrup, such as Steen's 100 percent Pure Cane Syrup
1/4 cup chopped green onions
Chopped parsley leaves, for garnish

Season the pork chops with the Essence (found on a different post).

In a large skillet, heat the oil over medium-high heat. Add the chops and cook until brown, 3 to 4 minutes per side. Transfer the chops to a warm platter and cover to keep warm.

Reduce the heat to medium. Add the flour and, stirring constantly, cook until the roux is dark brown, the color of chocolate, about 3 minutes. Add the onions and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat, and simmer until the pork is cooked through, 4 to 5 minutes, basting the chops with the gravy.

Remove from the heat and serve immediately. Garnish with parsley.