Julie’s (NOT Scorched) Creamy Cheese Grits
1 cup stone ground white grits
2 – 3 cups water
½ teaspoon salt
¼ cup milk or cream
½ cup shredded cheese
If using stone ground grits, rinse before cooking. Add 2 – 3 cups water and salt to grits. Do not cover pan. Bring to a boil, and then reduce heat to simmer. Stir often. You may have to add more water while cooking if the grits get too thick. After about 20 minutes when grits are softened, stir in milk or cream and cheese. Serve warm.
Sour Cream Drop Biscuits
2 cups self-rising flour
1 cup butter, softened
1 cup sour cream
Preheat oven to 400. Grease a 24 mini muffin pan. Mix all ingredients together. Drop by tablespoonfuls into muffin pan. Bake 10-12 minutes or until golden brown.
Praline French Toast
1 1/2 cups half and half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10-12 slices French bread, about 1 inch thick
1/2 cup (1 stick) butter, optional
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans
Generously spray or butter a 13×9 inch casserole dish.
Mix the eggs, half and half, maple syrup and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.
Preheat the oven to 350 degrees. Make the topping by melting the butter in a sauce pan. Add the sugar and maple syrup and cook for 1-2 minutes. Stir in the pecans. (If not using butter, just mix other topping ingredients.). Spread mixture over bread and bake for 45-55 minutes. Allow to sit for 10 minutes before serving.
1 32 oz bag frozen shredded potatoes, thawed
1 cup (2 sticks) butter, melted, divided
1 (10 3/4 oz) can cream of chicken soup
Hash Brown Casserole
3 cups (12 oz) grated cheddar cheese
8 oz sour cream
1 tsp salt
1/2 c chopped onion
2 c crushed cornflakes
Preheat the oven to 350 degrees. Spread the thawed potatoes over the
bottom of a 13×9 inch baking dish. In a medium bowl, combine 1/2 c of
the melted butter, the soup, cheese, sour cream, salt and onion, mixing
well. Pour the mixture over the potatoes. Top with the cornflakes and
drizzle with the remaining 1/2 c melted butter. Bake, uncovered, for 45
Makes 8 servings.
Gina Tiedemann at Kim and Terri’s Lake Houses
Basic Smoothie Proportions
1 cup ice
1 cup yogurt
1/2 cup juice
1 cup fruit
1 cup blueberries
1 cup vanilla yogurt
1 cup ice
1/2 cup orange juice
Place all ingredients in a blender and blend till smooth on highest setting.
1 cup ice
1 cup vanilla or peach yogurt
1 large fresh peach (or about 1 cup frozen peaches)
1 5.5 ounce can Kern’s Peach Nectar
Place all ingredients in a blender and blend until smooth on highest setting.
Julie Murphy served at North Carolina (where she left her million dollar blender) and Kim’s Lake House (where she used Kim’s blender)