Sad to say we have lots of ice, but not one bit of snow where I live.  We had no cable this morning and I thought I might commit a crime if locked in the house all day with my hubby with no cable.  He is a sports NUT.  Thank goodness it came back on about fifteen minutes ago.  As long as the power stays on we are in business.  I'm saying a special prayer of thanksgiving for our utility workers today.  We sometimes forget how much we rely on them.  If the power stays on we are set to have leftovers of White Chicken Chili.  I'm not looking forward to telling my crew there is no leftover cornbread.

Recently, a friend called to ask how to make MOIST cornbread.  Like many people, she uses a basic cornbread mix from a box.  I must say I do the same, but add some ingredients to make it moist.  I thought I'd share the cornbread recipe I used last night with the White Chicken Chili.  I added a few jalapenos (jar in the pickle section), but this was not hot.

Jalapeno Cheese Cornbread

2 boxes Martha White Cornbread mix
1 cup sour cream
1/4 cup mayo
1/4 cup grated cheddar cheese
1 cup of milk
a few tablespoons of chopped jalapenos from a jar (these are sold on the same aisle as pickles)

Mix and pour mixture into a greased 9 x 9 pan.  Bake for about 40 minutes or until done in a 375 degree oven.

Now that the holidays are over, I'm back to work and back to blogging about once or twice per week.  I enjoyed blogging more often during the holidays, but let's be realistic it is tough to write a weekly blog once reality strikes.  This week has been hectic as hubby and I each had several meetings at night.  My little priss started dance classes again and we went to a basketball game on Friday evening.  Saturday we drove to a neighboring town twice so our little priss could take part in a lock-in at her dance instructor's other studio.  Miss Priss has decided she wants to perform a solo in the coming months.  This will require a few more practices per month.  Last year my son was cast in a production at our local community playhouse and this year both kiddos have been cast in the spring production.  We will be extremely busy carting them to practices for the next few months.  I'm trying to think of recipes I can make in large quantity to freeze or make leftovers.  Our recent cold weather calls for something warm and comforting.

If you haven't heard the deep south is preparing for the winter storm of the century.  This will be the third time we have seen snow in less than one year.  We usually see snow once every three or four years.  When I say "see" snow I mean "see".  Rarely does the snow we have stick.  Facebook friends have reported no milk or bread on the shelves at the grocery stores.   I cannot understand why people buy milk (which must be kept cold) when we could have electrical outages.  I'm thinking if anything we need bottled water, canned meat (aka vienna sausages), crackers, bread, batteries, etc.  My friend Rob even suggest toilet paper.  We are not accustomed to this type of weather so who knows what we might need. 

2 packages McCormick White Chicken Chili Seasoning Pack
2 tbsp. oil
3 boneless skinless chicken breast- cooked and shreaded
2 cans cream of chicken soup
2 cans water
2 cans navy beans, undrained
Combine in Crockpot and cook on high several hours before serving.  Top with green onion, cheddar cheese, sour cream, jalapenos, etc.  We like to eat our chili w/cornbread.

We celebrated Christmas with my hubby's family the Saturday before Christmas.  A few days after our celebration my mother-in-law told me she found a present for me and the other daughter-in-laws she had forgotten.  When she came for dinner on Christmas Eve she gave me two cookbooks. The cookbooks were reprints of a cookbook from her hometown.  The recipes were from her mother's (my hubby's grandmother's) generation.  I loved reading this cookbook- many of the recipes contained not cooking temperature or complete measuring instructions.  One recipe called for a "large tablespoon" of  sugar.  What is a "large tablespoon".  In one of the books I found a caramel icing recipe from my hubby's grandmother.  This afternoon I got this crazy idea to try it.  I'm going back to work tomorrow and I needed to have a little fun in the kitchen.  My friend Amber said "you're crazy" and I agree, but I love it anyway.

I tried found a basic white cake recipe in the other cookbook she brought me and went to work.  The caramel icing was a bit difficult, but I'm still working on it.  The first batch was the perfect color, but the second batch could brown a bit more.  Timing is important with this recipe as it turns to candy and starts to harden if you don't time it just right.  Please feel free to comment if you have good suggestions on the icing recipe.  I have emailed my friend Rebecca Lang and asked for suggestions on timing.  She has written a cookbook with many of her grandmother's recipes- including a caramel icing.  I just love Rebecca's book Southern Entertaining for a New Generation.

Basic White Cake

1 cup butter
2 cups sugar
4 eggs, separated
1/2 teaspoons soda, dissolved in 1 Tablespoon water
1 cup sweet milk (no cow in my yard so I used good ole whole milk)
3 cups cake flour
1 teaspoon vanilla extract

Cream butter and sugar.  Add two of the egg yolks, one at a time, beating well after each addition.  You can trash the other two yolks. 

Add milk and flour, alternately; then vanilla and sodawater.  fold in well beaten egg whites (4) and bake in 3-8 inch greased and floured cake pans at 350 degrees for 30 minutes.

Caramel Icing

2 cups granulated sugar
2 Tablespoons butter
1/2 cup milk
Pinch of salt
1/2 tsp vanilla extract
2 Tablespoons sugar

Place sugar, butter, salt, milk in boiler and let boil until it forms soft ball when dropped in water.  Place 2 TBSP of sugar in small frying pan and brown to a dark color (stir constantly).  Put a couple TBSP. of boiling mixture into the frying pan and stir with browned sugar and then pour this into a boiler with other mixture- add vanilla- then beat mixture until a consistency for spreading.  Make three recipes of this if you would like to completely ice a three layer cake.  I made two (1st for between the layers) and had to let the second recipe drip from the top to the sides.

I hope most of you are well rested and still laughing and smiling from all of the fun you had at your New Year's Eve soiree.  We stayed at home and invited friends over for a kid friendly event.  I pondered my menu for a week or two before the big day.  I decided on pork tenderloin with an apricot mustard sauce and rolls, Savory Artichoke and Greens Dip, Cheese Straws, Shrimp and Southern Caviar.  Thanks to some wonderful friends from New York City we had an assortment of cheesecake from Juniors.  Our guest brought grilled chicken and sausage balls to share. 
As a Southern girl I am well aware of the tradition of eating black eyed peas, greens, cornbread and pork on New Year's Day.  Even though I consider myself a true southerner, I've never enjoyed eating any type of cooked greens.  I've avoided them for many years.  The only dishes I've ever been able to stomach with cooked greens are spinach quiche and spinach dip.  Quiche was out of the question for the evening, but a dip was definitely possible.  I decided to make a hot dip with artichokes and put turnips in the dip.  Hope you enjoye the recipe.  I've also included the recipe for the Southern Caviar.

Savory Artichoke and Greens Dip

1 small bag of frozen turnips (cook according to instruction and drain)
1 small jar marinated artichoke hearts ( drained)
1 (8oz) cream cheese
1 cup sour cream
1 clove garlic, minced
 
Mix all ingredients until combined.  Place in a small oven proof dish and bake at 350 degrees for 20-25 minutes. Serve with corn chips.

Southern Caviar -- I've tried several recipes, but this one is easy and most guest enjoy it.

1 can whole kernal corn
1 can black eyed peas
1 can rotel tomatoes
1 cup zesty italian dressing

Drain liquid from corn and black eyed peas.  Combine all ingredients and chill overnight.  Serve with Tostitos.

**Having trouble loading pictures, but I must say I have some awesome photos of the kids and adults playing my daughter's new Wii Dance for Kids.  Happy New Year!

Our family finished off our Christmas celebrations by making a trip to my parents' home.  While we were in town we visited with my sister, godparents and my very best childhood friend.  My friend and I haven't seen each other often enough, but it was so much fun to catch up.  One day of this visit was consummed with decorating at my sister's gym.  She owns a ladies only "boutique style" gym.  I must say it is a fun girly place to be if you must work out.
I'm looking forward to a New Year's Eve celebration at our house.  Our beloved Bulldawgs are playing in a bowl game on New Year's Eve so it will be a tailgate themed celebration.  Thanks to dear friends we will have a little New York as part of our celebration when we delight in our cheesecake from the city.  Headed out to the market today and I still haven't made up my mind.  I will share recipes once I put add my special touches. 

I have enjoyed reading, posting and commenting on blogs this holiday season.  This vacation time has allowed me to catch up and discover some blogs I was missing.   I've also enjoyed following some of my blog friends on Facebook and Twitter.   Making new friends has been one of the highlights of 2010.

Since I had time I gave the blog a little makeover- hope you like it.

We are bundling up and preparing for a white Christmas.   I'm not a fan of snow and even less so considering it might interfere with the rest of my holiday plans.   Even though we might face a little delay I am so happy to have spent the day with my wonderful hubby and two kiddos.   We enjoyed Communion last night followed by the Christmas Eve meal with the grandparents.  The tradition at our house is for the children to sleep in their sleeping bags in our bedroom.  The kids look forward to this once a year camp-in  and I hope they will continue this for many years.  Before bed time it is also tradition for me to read the Christmas story to them.   I'm so glad my kiddos know the true reason for the Season and request this reading.  These memories are precious.

My hubby and I have made a tremendous effort not to overdue it on the gifts for the kiddos.  I see and hear about so many getting consumed in the gift giving while forgetting the true reason for the Season.  We have stressed to the children how blessed we are as a family to have each other as well as well as grandparents, aunts, uncles, cousins and lots of close friends.  This season we have been blessed as so many friends and family attended performances, invited us to celebrations, made seeing the Christmas lights extra special and even one that made the "Santa call".    Today I enjoyed watching and listening to the children as they played with the few gifts they received.  It was also a joy to hear the sounds of children playing in our backyard as they joined with the neighbors to enjoy each others' gifts.  My hubby even tried to out shoot two ten year old boys in a game of hoops and now feels the pain of his efforts.   I hope your day was a restful and relaxing.  We looking forward to visiting with more family tomorrow as we continue to celebration the Season.

December was my month to host Girls Night Out.  Many of you know I absolutely love to cook.  Nothing relaxes me more than an afternoon in the kitchen.  I started thinking ahead about what I might prepare.  Last year I found a recipe for a bleu cheese vinagarette dressing and it has become a holiday must have.  The recipe makes enough for multiple dinners so I serve it throughout the holidays.  I knew this dressing along with fresh greens and pears would become part of my GNO menu.  If only I could think of an entree and dessert. 

About a month ago I made chicken piccata for my family.  This is a recipe served at many country clubs.  My kiddos and the hubby loved it and I promised to make more.  A dish very similar to this is veal piccata, but I live in a rural area with limited resources at our local grocery store.  I decided on a simple substitution of pork piccata.  I studied various recipes and thought about what I did and did not like about the chicken version I tried on my family.   I used numerous recipes as well as my own taste buds to create the recipe below.  I hope you get a chance to try it.

For dessert, I decided to revert to a recipe I tried several years ago.  Our local high school band sells citrus fruit as a fundraiser during the holidays.  Several years ago I purchased a ridiculous amount of grapefruit.  This over abundance of grapefruit required me to come up with creative ways to use it.  I looked through numerous cookbooks and located Candied Grapefruit Peel (never again cause it taste like the orange slices you can buy for next to nothing at the grocery store- evidently Martha Stewart had never had the $1.00 bag) and Grapefruit Alaska.  Grapefruit Alaska is different and very beautiful to serve- I must apologize to my friends for one ingredient I like to add to the dessert, but left out.

After I'd decided on a menu I had to ponder on table decor.  I've finally realized I'm highly allergic to almost anything fresh I can cut and bring into the house.  This is the first year in several years I have absolutely nothing fresh on my mantel.  The flowers at the local grocery store looked horrible.  Thank goodness, my flower girl (she is 23 now) came over to cut fresh magnolia to put in the urn in my dining room.  I sent out an urgent Facebook message to the people of my community to help me identify something I could put on the table.  Thank goodness my dear mother-in-law came to my rescue.  She called and offered some fresh greenery and berries from her yard.  I've not gotten the sniffles as of today so I think I've found something I can handle. 

My friends arrived as I made the final preparations for our meal.  I put the bread in the oven and turned it on low.  As we exchanged presents, I got caught up in the conversation and burned the bread.  Thank goodness my friends are forgiving, even though they threatened to post my mishap  as a Facebook status update.

  Hope you enjoy the recipes.

Pork Piccata

Pork tenderloin, cut into 12 or more cutlets
Lawry's seasoning
1 cup flour
four eggs beaten
lots of bread crumbs
olive oil
1/2 cup dry white wine
1/cup lemon juice
1 clove garlic, minced
5 tablespoons butter
1/4 cup parsley
1 1/2 tablespoons capers
Hot cooked fettucine or mashed potatoes
Garnish- lemon slices and parsley

• Pound the pork tenderloin cutlets with a meat mallet to 1/4 inch thickness (it is okay if it isn't exactly 1/4 inch)
• Season the cutlets with Lawry's seasoning
• dredge cutlets in flour
• submerge in cutlets in beaten egg
• coat with bread crumbs
• heat about three tablespoons of oil in a skillet
• brown cutlets on both sides
• place cutlets in a 350 degree oven while you brown the second round of cutlets, then add second round to the oven while you finish preparations
• add wine and lemon juice the skillet and heat
• add butter, garlic, parsley and capers (I also added a tablespoon of flour to help thicken the mixture)
• place fettucine or potatoes on the plate
• top fettucine with three cutlets
• drizzle sauce over cutlets and fettucine
• Makes four servings

Grapefruit Alaska

Four grapefruit
1/2 cup rum
1/4 cup sugar
Vanilla ice cream
4 egg whites
1/4 cup sugar

Cut grapefruit in half and section.  Scoop out the sections and place in a bowl.  Add rum and sugar- place in the refrigerator overnight.  Save grapefruit shells for serving.  When ready to serve, pour liquid off of grapefruit.  Divide grapefruit and place in shells.  Whisk egg whites and 1/4 cup of sugar until it becomes meringue and soft peaks have formed.  Place a scoop of ice cream on top of grapefruit.  Top with meringue.  Brown under broiler.  Serve.  Yields 4 servings.

Bleu Cheese Dressing

½ pint cider vinegar
2 beef bouillon cubes
1 pint Wesson oil
2 tablespoons sugar
20 stuffed olives, sliced
2 teaspoon capers
¼ lb blue cheese, mashed
1 clove garlic, minced
½ pint tomato ketchup
1 teaspoon paprika
1 teaspoon salt
2 teaspoons Worcestershire

Heat vinegar and bouillon cubes over medium heat until cubes are completely dissolved. Add remaining ingredients. Store in refrigerator. Must be stirred each time you serve.

Makes 1 quart or more

***Hint- save the gifts for after dinner as to not burn the bread.