Southern American

Creamy Macaroni and Cheese (w/ Ham)

This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.

MacNCheese.jpeg
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Chicken Pot Pies

This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens.

  • Pie crusts (we like bottom crusts as well as on top)
  • 4 Tablespoons Butter
  • 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
  • 2 rotisserie chickens, Shredded
  • 1/2 cup Flour
  • 3+ cups Chicken Broth, Plus More If Needed
  • Salt And Pepper, to taste
  • Chopped Fresh Thyme To Taste
  • 1 cup Cream
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Fried Chicken

  • 2 tablespoons kosher salt, divided
  • 2 teaspoons plus 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 3–4-lb. chicken parts (just boneless breasts worked fine)
  • 1 cup buttermilk
  • 1 large egg
  • 2-3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 qt Peanut oil (for frying)
Fried Chicken
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Sweet Potato Pecan Casserole

Courtesy of the internet and tweaked to address some errant sweet potato purchases. The tweaked version was a big hit!

Fills a ~9x13 oval dish.

Base
1 pound purple or white sweet potatoes (about 2 medium)

Filling
2.5 pounds orange sweet potatoes (about 4-5 medium)
1 egg
1/4 cup butter, melted
1/3 cup brown sugar
1 tsp salt
1/4 cup milk or heavy cream

Topping
1/8 cup brown sugar
2 Tbsp flour
1/4 cup melted butter

Sweet Potato Pecan Casserole
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Dill Cucumber Salad

A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

1 large English cucumber, sliced on a mandolin to 1/8" thick
1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
1/2 cup sugar
1/2 cup water
1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

Dill Cucumber Salad
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Chile-Corn Custard Squares

A nice side for a BBQ, courtesy of Bon Appetit.

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream (plus additional for garnish, optional)
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles

Chile Corn Custard
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Sweet Potato Casserole with Marshmallows

  • 6 medium sweet potatoes (more or less, depending on size) Skin-off or on per choice
  • 1 cup light brown sugar
  • 1/2 cup water
  • 1 teaspoon cinnamon
  • 1/2 lemon, juiced
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • Marshmallows

Do-ahead option: pre-roast the sweet potatoes: Wrap them in foil and bake them whole for 1 hour at 400 degrees before slicing them - this provides a softer texture.

Alternatively, slice the raw potatoes thin and add them directly to the casserole; this method results in a firmer texture.

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Maurine's Chocolate Sheet Cake

Cake Ingredients
2 cups sugar
2 cups flour
1/2 tsp salt
1/2 cup buttermilk*
1 tsp baking soda
1 stick butter
1/2 cup Crisco
4 Tbsp cocoa
1 cup water
2 eggs
1 tsp cinnamon**
1 tsp vanilla**

Frosting Ingredients
1 stick butter
4 Tbsp cocoa
1/3 cup milk
4 cups powdered sugar
1 tsp vanilla

Making the Cake

Preheat oven to 350/375 (depending on your oven).
Grease and flour a 11 x 16 inch shallow pan or 9 1/2 x 14 x 2 1/2 inch pan.

Sift together sugar and flour.
Add salt.

Mix together buttermilk and soda.

Maurine's Chocolate Sheet Cake
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Double Layer Pumpkin Bourbon Cheesecake

Makes one 9-inch cake, serving 12 to 16

Cribbed from a co-worker's recipe:

This has been adapted from a few recipes. I made a bourbon glaze, but you can also just put
the bourbon into the batter as described here.
!
Also, two points from Cooks Illustrated:
!
- For a smooth and creamy texture, we blotted the canned pumpkin puree with paper
towels to remove excess moisture before mixing it with the rest of the ingredients. (see
step-by-step instructions below)
!
- Baking the cake in a water bath in a moderate oven also helped give our pumpkin

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Deviled Eggs

For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

Deviled Eggs
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