Recipes

Raspberry Filled Christmas Cookies

So these are the best possible Christmas cookies ever. AND they are soooo easy and delicious! 

Cookies:
2 1/2 cups all purpose flour
1 cup powdered sugar
2 sticks of butter + 2 tablespoons (softened) 
pinch of salt
1 teaspoon butter and nut flavoring

Filling:
Nutella hazelnut spread
Raspberry preserves 

Topping:
Dark chocolate chips

Cream butter and sugar with an electric mixer. Add salt. Slowly incorporate flour a few teaspoons at a time. Add flavoring and mix well. Refrigerate for 30 minutes. Roll out on a floured surface and cut out with your favorite cookie cutters. Bake for 7 minutes at 350 degrees. 

After cookies have cooled, spread the underside of one with the preserves or Nutella (your choice) and place another cookie over it to create a sandwich. After all of the cookies are filled, melt chocolate chips in the microwave and use a fork to drizzle the chocolate over the top. Viola! 

Ada Grey

Pumpkin Spice Muffins with Cranberries and White Chocolate Chips

1 1/2 sticks of butter, softened
8 oz cream cheese
1 cup sugar
1 cup brown sugar
2 eggs
3 cups all purpose flour
1 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups pureed pumpkin
1/2 cup dried cranberries
1/2 cup white chocolate chips

Cream butter, cream cheese and sugar until fluffy. Add brown sugar. Mix in eggs one at a time until smooth. In a separate bowl mix flour, spices, baking powder, baking soda and salt. Add in to butter mixture alternately with pumpkin. Beat until smooth and fluffy. Stir in cranberries and white chocolate chips. Spoon into greased muffin tin. Bake at 370 degrees for 15 minutes. 

Pumpkin Spice Snickerdoodle Bars

Pumpkin Spice Snickerdoodle Bars:

Crust:

1 box of yellow cake mix

1 stick of butter, melted

1 egg

Filling:

1 ½ cups of canned pumpkin puree

1 cup of white sugar

1 cup of all purpose flour

3 tablespoons apple pie spice

2 eggs

Combine the cake mix, melted butter and egg until a soft dough forms. Press into a lightly greased 9x13 pan. Set aside. Combine pumpkin, sugar flour, spices and eggs until smooth. Pour over cake mix mixture. Bake for 30-35 minutes at 350 degrees. Let cool completely. Cut into squares and serve!

(PS: I topped mine with a crumble layer I made out of melted white chocolate, butter, brown sugar and cinnamon but most people like it better without.)

In case y'all haven't heard, PUMPKIN SPICE LATTES ARE BACK AT STARBUCKS!! It may still be 98 degrees here in the shade but you better believe I've had 2 already. I am a summer girl at heart, but I can hear fall calling my name. Boot, flannel shirts, falling leaves, cool weather, apple pie, and punkin flavored everything. BLISS. As I have said in the past, I have made fixing breakfast an Olympic event. I'm a busy girl so breakfast has to be a thermos of coffee and something I can eat in the car. Since I don't have time to run to Starbucks every morning and get a pumpkin spice latte IV, I decided to make an edible version... the punkin spice bagel.... and it is FANTASTIC! I eat mine on a cinnamon raisin thin sliced bagel but it would be wonderful on just about any kind!

Pumpkin Spice Bagel Cream Cheese Spread: 
1 8oz  block of cream cheese (you can use low fat or whipped if you like)
3/4 cup canned pureed pumpkin (not canned pumpkin pie filling)
2 1/2 teaspoons apple pie spice (I usually add a little more cinnamon also, just because I like mine with a bolder spice flavor)
pinch of ground cloves (be careful not to add too much- its a strong flavor)
2 tablespoons + 1 teaspoon brown sugar (you can add or subtract to this to taste)
1 teaspoon vanilla extract

With an electric mixer, cream on high until smooth, fluffy and creamy! Shmear it all over a bagel or just eat it with a spoon like I did! 


If y'all are like me you have to eat on the go... breakfast happens in the car, lunch happens at the copier or at my desk. So I also have to cook easy meals for supper during the week. But no one wants to eat Lean Cuisines every day just because they are too stressed to cook. I love pasta... A LOT. But quick pasta can be tricky. And quite honestly a pound of ground beef and a can of Prego just doesn't do it for me when I'm in a pasta mood.  So this recipe will solve that problem annndddd it uses fresh herbs from your herb gardens! You literally just throw all of the ingredients in a pot and cook it. You could easily add some mushrooms or leftover chopped chicken to jazz this up! And as an added bonus, this makes fantastic leftovers! So easy and yummy!

Tomato Artichoke Linguine:
1 14.5 oz can of diced tomatoes (do not drain)
2 14.5 cans of chicken broth
1 6.5oz can of marinated quartered artichoke hearts (do not drain)
1 medium tomato, chopped
1 medium onion, cut into small slices
2- 3 tbsp fresh chopped basil (you can use dried herbs but reduce the amount)
2 tbsp fresh chopped oregano
2 cloves of garlic, chopped (or if you are like me and use the chopped garlic in the jar, just use a teaspoon or so)
1/2 lb dried linguine 

Add all ingredients to a large pot. Cover and bring to a roaring boil. Reduce heat and let simmer uncovered for about 10 minutes. Be sure to stir occasionally so the pasta won't stick to the bottom. Turn off heat and let sit covered for about 10 minutes. Top with some cheese if you like and enjoy with some cheesy bread or a salad! 

-Ada Grey

Santa Fe Smothered Chicken:
4 or 5 thin sliced chicken breasts
1/2 cup of bbq sauce
1 14 oz can of diced tomatoes, drained
1 medium onion, chopped and sauteed
2 cups shredded Mexican blend cheese
1 cup crumbled cooked bacon
1 cup chopped green onions
1 3.8 oz can of black olives

Line a cookie sheet with aluminum foil and spray with cooking spray. Place chicken breasts on pan and salt and pepper well. Cover each breast with bbq sauce. Bake for 35 minutes at 350 degrees. After they are baked, spoon toomatoes and sauteed onions over chicken. Cover in cheese. Then, sprinkle with bacon, green onions and black olives. Bake 15 more minutes. Yummy!

This dish is easy and goes great with tacos, enchiladas or any kind of Mexican or Southwestern dish!

Cheesy Rice:
2 bags of boil- in- bag rice, cooked
1 4oz can chopped green chilis
1/2 onion, chopped and sauteed
1 cup frozen corn
8 oz sour cream (or plain Greek yogurt)
1 tbsp fresh chopped cilantro
salt and pepper to taste
1 dash of Tabasco sauce
1 cup Mexican blend shredded cheese

Mix rice, chilis, sauteed onion, corn, sour cream and seasonings. Put in a deep, lightly greased 9x9 pan. Top with cheese and bake at 350 degrees for about 30 minutes. Enjoy!

-Ada Grey

Y'all know I am a self-proclaimed coffee addict. I always make a huge pot in the morning and there is usually a little left when I leave the house for work. So I was trying to think of a way to use the cup or so that is always left when I get home after a long day. I finally found the perfect way to use cold left over coffee! This is the perfect after work treat at the end of a hard day. So here is the super easy recipe for a delicious shake!

Mocha Milk Shake:
3/4 cup of cold coffee
3 or 4 large scoops of vanilla ice cream
2 tbsp chocolate syrup
1 tbsp caramel flavored coffee syrup

Add all ingredients to blender and blend until smooth. Garnish with whipped cream and mini-chocolate chips! Makes 1 large shake or 2 small ones. 

-Ada Grey 

One of the most important tools in my kitchen is my window herb garden. On my windowsill I planted rosemary, thyme, basil and parsley and I LOVE using them in my cooking. There's something about using super fresh ingredients that you grow yourself that just makes food taste better, and a windowsill herb garden is soooo simple and inexpensive that it is simply criminal not to have one. Just get some small terracotta pots, plant the herbs you use the most and sit them in your window. The best part is that since they are in your kitchen window, you'll see them a lot and remember to water them and they will get plenty of sunlight but you don't have to worry about the outside temperature killing them. So here is one of my favorite recipes to use for a super quick but delicious meal that will use some of your fresh rosemary. (You could also add thyme to this and it would be delish!)

Lemon rosemary chicken:
3 or 4 chicken breasts (I use thin sliced)
1 medium onion, sliced (I use Vidalia but any onion works)
2 lemons, sliced
2 tbsp fresh rosemary, pulled from the stem and chopped fine
a few tbsp olive oil
salt and pepper to taste

Spray a 9x11 pan with cooking spray and place chicken breasts in pan and salt and pepper both sides. Drizzle a tbsp or so of olive oil over the chicken and sprinkle about half of the rosemary over the top. Place onions and lemon slices around the chicken breasts. Cook uncovered at 375 degrees for about 45 minutes or until chicken is fully cooked through. Serve with sauteed green beans or fresh asparagus!  
-Ada Grey

You know in Steal Magnolias where they are in the beauty shop and Truvy is giving Clairee a recipe and she calls it the "cupa-cupa-cupa" recipe? Well this is pretty much it.

Peach Cobbler
1 stick of butter
4-6 peaches, sliced
1 cup of self rising flour
1 cup of sugar 
1 cup of milk

Preheat the oven to 350 degrees. Put the stick of butter in the bottom of a 9x11 pan and put in oven while preheating to melt. Mix flour, sugar and milk together until well combined. After butter is melted, pour peaches over the melted butter. Then pour the flour mixture over the peaches. Bake for 30-45 minutes. Enjoy with some vanilla ice cream!

I have an abundance of peaches right now so I used those but you can easy make these with strawberries, blueberries or whatever fruit you have on hand.

Peach Muffins:
6 ounces of yogurt (I used vanilla but you can use plain or peach)
2 eggs
1/4 cup canola oil
2 cups baking mix
1/2 cup sugar
1 cup chopped peaches

Preheat the oven to 400 degrees. Beat yogurt, eggs and oil until combined. Slowly add in baking mix and sugar. Mix well. Gently stir in peaches. Spoon into greased muffin tin. Bake for 15-20 minutes. 

Y'all I love my family dearly but sometimes you just need a drink to be able to deal with family gatherings. When you get 30 people with strong personalities, passive- aggressive tendencies and dry wits in one room and tell then to chat, sometimes you'll be amazed what comes out of their mouths. Since the law (and my parents) tend to frown upon putting a gin and tonic in a water bottle, I decided to make some Irish Cream brownies. The alcohol cooks out so that won't really take the edge off but the chocolate will. So lets make a toast to families. Here's to the ones we love and the ones who love to make us crazy. Cheers! 

Irish Cream Brownies:

1/2 cups of butter, melted

1 1/4 cups of sugar

1 cup of cocoa 

pinch of salt

1/2 cup Irish Cream

1 tsp vanilla

2 eggs

1 egg white

3/4 cups of all purpose flour

Mix melted butter, sugar, cocoa, and salt until well combined. Stir in Irish Cream and eggs. Add flour and and mix thoroughly until the mixture is smooth. Bake in greased pan at 325 degrees for 25 minutes or until set.

Icing:

8 oz of cream cheese, softened

3 tbsp (or more if you want) of Irish Cream

1/4 cup of powdered sugar

6 oz of dark or semi-sweet chocolate, chopped

Mix the cream cheese, Irish Cream and sugar until smooth. Then add chopped chocolate and mix. 

After taking the brownies out of the oven, allow them to cool for a few minutes. While still barely warm, spread icing on brownies. (This way the chocolate kind of melts and swirls). Then enjoy with a delicious cup of coffee! 

-Ada Grey 

My sweet Mama has been making cheesecake stuffed peaches for years and Caroline and I can single handedly eat an entire batch at once. Now, I rarely contradict anything my Mama says or does but I have tweeked her traditional cheesecake stuffed peaches to make them just a little richer. I just pulled a big batch out of the oven and they smell heavenly. This is a summertime must- especially in Georgia. 

Cheesecake stuffed peaches:
4 oz cream cheese, softened
1 egg yolk
2 tablespoons white sugar
5 peaches, cut in half and pitted
2 tablespoons butter, melted
2 teaspoons cinnamon
1/3 cup brown sugar

In a bowl cream together cream cheese, egg yolk and white sugar. Dip the peach halves (cut side only) in butter. Place in a lightly grease baking dish and sprinkle with cinnamon. After all peaches have been dipped in butter and sprinkled with cinnamon, put a dollop of the cream cheese mixture in the hole where the pit was removed. Then, sprinkle with brown sugar. Bake at 350 degrees for 35 minutes. Enjoy!



Blueberry Pie and the Perfect Pie Crust
Some of y'all might not know this, but not only is Georgia famous for our peaches but we also are substantial blueberry growers. So in homage to Georgia's other famous fruit, I decided to share my blueberry pie recipe and my perfect pie crust. Serve this pie with a big scoop of homemade vanilla ice cream! Yummmmm!
So many people have trouble making homemade pie crust, but I promise this recipe is delicious, easy and fool-proof!

Blueberry Pie:
3 1/2 cups of fresh or frozen blueberries (divided)
1/2 cup water
the juice of 1 lemon and zest
3/4 cups sugar
2 tbsp corn starch
3 tbsp water

In a saucepan, add 1 cup of blueberries and the 1/2 cup of water and let simmer on medium-low heat for about 2 minutes. Then, add lemon juice, zest and sugar and bring back up to a boil. In a separate small bowl, stir cornstarch and 3 tbsp until cornstarch is smooth. Add to the saucepan with blueberry mixture and allow to simmer until the mixture is no longer milk and has thickened. Then, remove from heat and add remaining blueberries. Pour into pie crust, top with either lattice or well vented top crust. Bake a 350 for 25 minutes.

Perfect pie crust (for a bottom and top crust):
2 cups of all purpose flour
1/2 tsp salt
2/3 cups Crisco
4 or 5 tbs cold water

Cut Crisco into flour until the Crisco is in crumbles the size of chocolate chips. Sprinkle water in one teaspoon at a time and stir until a soft dough forms. Split dough in half and roll each section out on a floured surface. 

Scarlett's Caviar
This salsa-ish dip is perfect for hot summer days. The best part is that it is FULL of yummy fresh veggies and is soooo easy. AND it only gets better the longer it sits in the fridge... only problem is that it usually doesn't last that long because everyone devours it. If you aren't a black eyed pea fan you can substitute black beans for a more traditional salsa. Personally, I love the black eyed peas in it. Great on tortilla chips or on tacos or nachos. This recipe just screams Georgia in the summer. 

Scarlett's Caviar:

• 1 (15.5 oz) can of black eyed peas (drained and thoroughly rinsed)
• 1 (11 oz) can of white or yellow corn (your preference, I use yellow)
• 1 (10 oz) can of tomatoes with green chiles
• 2 medium sized tomatoes 
• 1 green bell pepper
• 1 bunch green onions

• 8 oz Italian salad dressing (less if you want a chunkier salsa)
• 1 tbsp garlic powder
• 1 tbsp cilantro

Drain and rinse the black eyed peas well. Also drain corn and canned tomatoes. Finely chop pepper and onions (or put in food processor). Dice tomatoes. mix veggies well. Add salad dressing and seasonings. Refrigerate or enjoy!