Bewitchin' in the Kitchen

Kentucky Derby Pie

Kentucky Derby Pie

Ingredients:

1 cup  sugar
6 Tablespoons plain flour
2 eggs, beaten
1 1/2 cups butter, melted
1 cup pecans, chopped
6 ounces chocolate chips
1 1/2 teaspoons vanilla or more to taste
1 unbaked 9" pastry shell


Directions:

Preheat oven to 325 degrees.

Combine sugar and flour, add eggs, butter and vanilla. Gently fold in pecans and chocolate chips, and pour into unbaked pie shell.

Bake for about an hour. And serve warm!

Buffalo Chicken Cornbread with Blue Cheese Salad

 

2009 NATIONAL CORNBREAD COOK-OFF

South Pittsburgh, TN

FIRST PLACE

Buffalo Chicken Cornbread with Blue Cheese Salad

Sonya Goergen – Moorhead, MN

Ingredients

No-Stick Cooking Spray

 

Cornbread

1 large egg

3/4 cup milk

2 Tablespoons olive oil

1(6.5 oz.) pkg.

Yellow Cornbread Mix

1 cup shredded Cheddar cheese

1/2 cup crumbled blue cheese

2 cups fully cooked frozen boneless buffalo-style hot wings, thawed and diced

1/2 teaspoon red pepper flakes

2 tablespoons chopped cilantro

 

Salad

1/2 small head of lettuce, chopped

1 cup sliced celery

1/2 red onion, sliced

1/2 cup crumbled blue cheese

2/3 cup blue cheese salad dressing

1/2 cup tomatoes, diced

Chopped cilantro

Directions

Heat oven to 400°F. Spray 10 1/2-inch 

cast iron skillet with no-stick cooking spray. Stir egg, milk and oil together. Add cornbread mix, Cheddar cheese, 1/2 cup blue cheese, diced hot wings, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended. Pour mixture into prepared skillet, spreading evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool.

Combine lettuce, celery, red onion and 1/2 cup cheese crumbles. Toss with blue cheese dressing. Cut cornbread into 8 wedges. Top each wedge with an even amount of salad. Garnish with diced tomatoes and cilantro.

8 servings

More information can be found at www.nationalcornbread.com.

Muscadine Cake

Muscadine Cake

1 box yellow cake mix

1 small box vanilla instant pudding

1/2 cup oil

4 eggs

1 1/4 cup Post Familie muscadine juice

Heat oven to 350 degrees.

Mix all ingredients and pour into a well-greased and floured bundt pan.

Bake for 45-50 minutes, until done.

Cool slightly, then turn out and glaze using 4 Tablespoons muscadine juice and 1 1/4 cup powdered sugar.

Poke holes in the cake and let the glaze soak into the holes.

(Post Familie muscadine juice can be ordered from CLM Services, Leroy and Barbara Mullins, Oxford, MS. 662-234-9595 or email iaclm@olemiss.edu.)

Pimento-cheese sandwich

Pimento-cheese sandwich

Makes 2 sandwiches

Ingredients: 4 oz. extra-sharp cheddar, finely grated; half a jar of pimento (3 oz.), drained and finely chopped; 2 tablespoons mayonnaise; a couple of shakes of Tabasco; salt to taste; 4 slices of good white bread.

To prepare: Mash cheese, pimento, mayonnaise, and hot pepper sauce in a small bowl with a fork until well combined. Season with salt to taste. Cover and chill 1 hour for flavors to blend. Spread pimento cheese evenly on white bread. Cut each sandwich into triangles and serve.

Although it is not traditional, I prefer my Pimento Cheese with grated apple. Simply select a tart, green apple like a Granny Smith and grate it, peel included into your Pimento Cheese mixture. Stir to incorporate and spread on crackers or toast. De-Lish!