Boiled Peanuts

1 pound green peanuts, 

(We prefer the jumbo peanuts)

6 cups water 

3 tablespoons of table salt

Bring to a boil then lower heat for 2 hours, stirring occasionally.  You may have to add water to keep the peanuts covered.  After 2 hours taste the peanuts to see if they have reached the desired tenderness.   I like mine to be firm.  If you like softer ones you can cook another hour.  I then remove from heat and let the peanuts just sit in the water about 20 minutes.   They will get salter so taste for desired saltiness.  It's all a matter of preference.   

2 ingredient Pumpkin Muffins

 1 box spice cake mix

1 can pumpkin Puree

(I added a third ingredient, raisins)

Mix together and spoon into a muffin tin.  I used paper cupcakes liners and I even spritzed them with a little PAM.

Bake at 375 degrees for 18-20 minutes.   Let cool on a wire rack.

I added probably close to a cup of raisins because I love raisins.  You do you. I would say 1/2 to 1 cup, should you decide to add them. 

Makes 12 muffins

My Cornbread

 Spray iron skillet with Pam and add just enough oil to lightly cover the bottom of the pan.  Place in the oven and turn oven on 425 degrees. Meanwhile make your cornbread batter.

1/2 cup self rising flour 

1 1/2 cup self rising meal 

1/4 cup mayonnaise 

1 1/2 cup buttermilk 

Stir until blended.  Pour into the warm skillet.  Cook until golden brown on top.

Oven Fried Green Tomatoes

 Sliced your green tomatoes and cover with butter milk

I used fish fry breading mix with flour, half and half. 

Coat tomato slices with breading mix

Meanwhile add oil of your choice to an oven safe pan.  Spray with Pam first or use parchment paper.   Parchment paper is my new friend because clean up is so easy.  

Set oven to 425 and place the pan with the oil in it in the oven for just a few minutes until pan is hot.

Lay the tomatoes in the oil and spritz the baking spray on top.  Place back in the oven.  You will want to flip them over once they are brown on one side.  No need for salt and pepper.  The fish badder is already seasoned. 

I'm going to try battered squash next and battered okra.

Cream filling

 This is good for a whoopee pie or cookie sandwich.  (I used my butter pecan cookie recipe to make a cookie sandwich. Make sure they are completely cool before adding cream)

1 1/2 sticks softened butter

3 cups confectioners sugar

1  7 ounce container of marshmallow cream

1-3 tablespoons milk

Grandma's VERY easy pie crust

2 cups plain flour

1 teaspoon salt

1/2 cup vegetable oil

3 ounces cold milk

Sift flour and salt together 

Wish oil and milk together.

Immediately add liquid to flour mixture.

Stir till it forms a ball.  Roll between 2 pieces of wax paper.  

This makes enough for a double crust pie.  I cut the recipe in half for my pecan pie.  FYI...half of 3 ounces is 3 tablespoons. 

Cinnamon Raisin Oat Triangles

 My brother recently asked me about a cookie bar My Mom use to make. I have her recipe box so I dug through and found it.  Today is his 62nd birthday so I made them for him as a gift from our Mom who's been gone now for over 20 years.  They were even better than I remembered.  

2 cups rolled oats

1 cup all purpose flour

3/4 cup packed brown sugar

1 teaspoon cinnamon 

1/2 teaspoon baking soda

3/4 cup melted butter

1 cup raisins 

1/4 cup apple jelly 

Cinnamon icing 

Combine oats, flour, brown sugar, cinnamon and soda.  Mix well. Stir in butter until evenly mixed.  Remove 1 cup crumb mixture and set aside.  Pat remaining mixture into a 9x9 greased pan. Combine raisins and jelly then toss with reserved mixture.  Sprinkle over layer in pan.  Bake at 350 degrees for 25- 30 minutes or until edges are golden brown. While warm cut into 9- 3 inch squares.  Cut each square diagonally to make triangles.   Cool in pan.  Meanwhile mix 1/2 cup powder sugar, 1/4 teaspoon cinnamon and 2 teaspoons milk to make a thin icing. Drizzle over the cookies.  Remove from pan when completely cool.  Makes 18. 

You can substitute orange marmalade or apricot jam for apply jelly.