Archive for the ‘Southern Cooking’ Category

Orange Candy

April 17, 2009

Orange Candy

Adapted from Homemade Gourmet




4  tablespoons  butter or margarine, softened  

1  16-ounce  box powdered sugar  

2  tablespoons  Homemade Gourmet® Orange Dreamsicle Smoothie Mix  

4  tablespoons  milk  

2  tablespoons  light corn syrup  

1  7-ounce  package shredded coconut  



1. In a mixing bowl, cream butter, 3 cups sugar, and smoothie mix; add milk, and corn syrup. Stir until well blended.


2. Add remaining sugar and coconut. Cover and chill for 1 hour.


3. Shape into 1-inch balls. Store chilled in airtight container.



April 17, 2009




Adapted from Homemade Gourmet



2  cups  shredded mozzarella, divided  

15  ounces  ricotta cheese  

1/2  cup  parmesan cheese  

1    egg  

1/4  cup  Homemade Gourmet® Garlic Basil Seasoning  

2  pounds  Homemade Gourmet® Garlic Basil Seasoned ground beef, precooked (see recipe)  

3-1/2  cups  Homemade Gourmet® Homestyle Spaghetti Sauce, prepared  

1  8-ounce box  of oven ready lasagna noodles  



1. Preheat oven to 350. Combine 1 cup mozzarella with next four ingredients; set aside.


2. In a separate bowl, combine seasoned beef and spaghetti sauce. In greased 13x9x2 pan, pour thin layer of meat sauce to cover bottom of pan. Layer 1/3 of lasagna noodles over the meat sauce. Spread 1/2 of cheese mixture on top of meat sauce. Repeat layering until all ingredients are used and top with 1 cup reserved mozzarella cheese.


3. Bake, covered, for 30 minutes, remove cover and bake an additional 15 minutes until cheese is lightly browned.

Cranberry Orange Scones

April 16, 2009

cranberry orange scone

Cranberry Orange Scones

Adapted from Homemade Gourmet

1 Homemade Gourmet® White Chocolate Cran-Orange Cookie Mix
1¼ cups flour
1½ tablespoons baking powder
2 sticks cold butter/margarine, cut into chunks
1 cup cold buttermilk

Preheat oven to 400 degrees. Remove chocolate/craisins packet from mix and set aside.
In a large bowl, combine the cookie mix, flour and baking powder. Using a pastry cutter or two knives, cut butter into flour mixture until crumbly. Stir in chocolate/craisins. Add buttermilk and stir until all mixture is moistened.
On a generously floured surface, knead dough 15-20 times until dough is no longer sticky. Pat dough flat in rectangle about 1 inch thick. Cut into desired shapes, about 3 inches in diameter, with knife or cookie cutter.
Place scones 2 inches apart on lightly greased baking sheet. Bake about 15 minutes until lightly browned on top. Makes 15 scones.

Baked French Toast

April 16, 2009

Baked French Toast

Adapted from Homemade Gourmet




16  ounce  loaf French bread  

8  large  eggs  

1  cup  half and half  

1  cup  milk  

1/2  teaspoon  salt  

1    Homemade Gourmet® Spiced Dip Mix (or 4 tablespoons of pantry staple) 

1  teaspoon  vanilla  


1  cup  butter, softened  

1    Homemade Gourmet® Old Fashioned Apple Crisp  

1/2  cup  packed brown sugar   

3/4    cup pecans  

1/2  teaspoon  nutmeg  

    Maple syrup or honey to serve over French Toast  



1. Slice bread into 1-inch slices. Arrange the slices in a generously buttered 13x9x2 baking dish in 2 rows, overlapping the slices.


2. In a large bowl, combine eggs, half and half, milk, vanilla, Spiced Dip Mix and salt; beat with mixer or whisk until blended, but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices. Cover with foil; refrigerate over night.


3. Preheat oven to 350. Combine Praline topping ingredients (butter, apple crsip mix, brown sugar, pecans, nutmeg) in a medium bowl and spread evenly over bread. Bake for 55 – 60 minutes, or longer; until puffed and golden. Serve with maple syrup or honey.

Mom’s Fresh Fruit Salad

March 24, 2009

Mom’s Fresh Fruit Salad

Adapted from Homemade Gourmet


14 cups fresh fruit of choice (try any combination of the following: apples, peaches, mandarin orange sections, various color of seedless grapes, pineapple, apricots, plums or cherries)

2 jars maraschino cherries without stems, drained

1 cup chopped pecans

Homemade Gourmet® Cool Lemonade Cheesecake Mix

1 14-ounce can sweetened condensed milk

1 8-ounce container whipped topping, thawed and divided


1. Using a mixer, beat the cheesecake mix with the sweetened condensed milk until mix is dissolved and texture is smooth.

2. Add the whipped topping, folding it in gently.

3. Cut your chosen fresh fruit into bite sized pieces (grapes may be halved, cherries pitted and halved, others can be diced).

4. Add it to the cheesecake mixture, along with the maraschino cherries and optional pecans. Toss and chill for at least an hour and serve cold. Serves 24.