A Favorite Holiday Recipe - Chocolate Delight Pie

I'm sorry that I don't have pictures for this recipe, but Mama is making it for our Thanksgiving meal, and I won't have it here until Tuesday evening. But it's such a holiday staple with our family, and it is so easy to make and most of all, incredibly delicious, I wanted to share it with you so if you choose, you will have time to make it for your Thanksgiving feast!

Chocolate Delight Pie

Layer One - Crust

• 1 cup flour - doesn't matter if it is self rising or plain/all purpose - both work
• 1 stick (1/4 pound) butter or margarine, melted
• 2/3 to 1 cup pecans or walnuts, finely chopped

Preheat oven to 325 degrees.

Mix flour, butter and pecans together well and press into bottom of 9x11 glass baking dish (Pyrex) until evenly distributed. (Note: I put the dish on a low burner on top of the stove and melt my butter in it and then add flour and pecans - it's one less dirty dish!)

Bake at 325 degrees until lightly golden and you smell the roasty pecan smell.

Allow to cool completely.

Layer Two - Cream Cheese Layer

• 1 8 ounce package cream cheese, softened
• 1 cup powdered (confectioners) sugar
• 1 cup Cool Whip

Mix all ingredients together well, spread evenly on top of crust, chill in refrigerator.

Layer Three - Chocolate Pudding Layer

• 2 small boxes instant chocolate pudding mix
• 3 cups cold milk

Blend pudding mix and milk well. This recipe calls for 1 cup less milk than the instructions on the box so that the pudding will be very thick and rich. Spread pudding on top of cream cheese layer, cover and keep chilled.

Layer Four - Cool Whip

• Cool Whip

Spread chocolate pudding layer evenly (and thickly) with Cool Whip. If desired, garnish with chocolate curls or shavings, or even finely chopped nuts. Keep refrigerated until just before serving. Please note: You can make this a day or two in advance, but it is better if you don't put the last layer of Cool Whip on until just before serving.

So, that is it! Although there are several steps, this is an incredibly easy recipe, and well worth the effort. Our family just L*O*V*E*S this dessert, and no holiday would be the same without it. I'll try to get a picture of the pie on here later, but I'm not promising someone won't get to it and cut it before I have a chance!

Have a wonderful, thankful, special Thanksgiving, friends! Becky

For Memorial Day - Baby Back Ribs Camellia Cottage Style

For those of us who live in the United States, next Monday is a special day - Memorial Day. That's a day that means a lot of things to a lot of people. Most of the schools in our area are out for the summer, so it's really the start of the summer season. But that's not what it really means. What it really means is this . . .

Memorial Day, originally called Decoration Day, is a day of remembrance for those who have died in our nation's service.

Memorial day is a day which we set aside each year to remember, and to honor, those men and women who have given their lives to protect and defend our freedom. It's a very, very special day.

And of course everyone has their favorite way of celebrating. Here at Camellia Cottage we usually spend a bit of time working in the yard, and a lot of time just relaxing, and plenty of time eating good things - most of them cooked out on the grill. One thing that I do love doing is driving up through Dahlonega, Georgia where they line the streets with white crosses, each bearing the name of a fallen soldier and a small waving flag. Very thought provoking, to say the least.

One of our favorite summertime meals is baby back ribs. I've tried lots of ways of making ribs, and none have compared with this recipe, and it is one of my own creation.

A few years ago we had a couple of neighbors families over for cookout and I made these ribs. Brent said, "Becky, these ribs are the best I've ever eaten - even better than mine!" And later his wife, Crystal, pulled me aside and said that was quite an honor as he fancied himself quite a rib connoisseur. He even wanted my recipe, and I kindly obliged!

So here goes, my recipe for . . . . .

Baby Back Ribs Camellia Cottage Style

For this recipe you need one slab of baby back ribs. You can multiply this recipe up for however many slabs you need to prepare. This is one rack cut into half. When I got the 'freezer special' from a local butcher a while back, they asked if I minded if they cut them in half because it was easier to wrap them. Didn't bother me a bit as I usually cut them in half anyway.


To start, wash the ribs with cold water, and pat dry with paper towels. On the underside of the ribs there is a papery tissue that holds them together. You want to take a paper towel and pull that tissue off of the ribs. I have to admit, I never could find a place to pull that tissue off of these ribs, and I wondered if maybe the butcher did that for me!


Now you are ready to mix up all the good stuff, but before you do, pull out two pieces of heavy duty aluminum foil the size you'll need to wrap the ribs in when they are slathered with the rub. You'll be glad you did this ahead of time - trust me!


These are the tools you'll need - a 1/2 cup measuring cup, a bowl, spoon, and set of measuring spoons.


You will also need all of this . . . . .


The full recipe will follow at the end for easier copying, but this is all the stuff that, once mixed together and slathered on some ribs, becomes heaven!!!

Measure all the ingredients except the ribs into a bowl. I just love stainless steel bowls for mixing!


When you have mixed it all together, it should look something like this. It should be grainy and moist, but not enough to dissolve the sugar. If you think it's too dry, add a few drops more of Worcestershire sauce.


Place each piece of ribs onto the heavy duty aluminum foil and spread, no - massage, each piece with the grainy rub. The juices in the ribs will make the rub soften as you go.


When you have that done, roll up the foil TIGHTLY around the ribs, pulling each end up above the ribs and rolling down. Then rolling each end UP to keep any juices from oozing out the ends. Believe me, you want ALL those juices staying in that pouch!


Then place the pouches on a baking sheet, and place into your oven, preheated to 350 degrees.



Here comes the fun part. I have no idea 'how long' to leave those ribs in the oven, but trust me, you will know! When the smell becomes so wonderful you can't stand it another minute, that's when you take them out! And once they have cooled a bit, this is how they look . . . . .


Now you have to make a decision. Do you want to eat these today, tomorrow, or in a few days??? Because once these pouches have cooled, you can put them into plastic bags and keep them in the refrigerator for several days, and the longer they stay in the fridge, the better they taste. I've made these ahead for camping trips, or I've made them on Wednesday for a Saturday cookout. It's all up to you! These, however are for tonight, so I'm going to put them on the grill.

Now, I'm only used to a gas grill, so if you use charcoal, you are on your own! But for gas, you want to heat it up and get it really hot, then before you put on the ribs, reduce the heat to about medium or lower. Then put the ribs on, meaty side down.


Cook them for just 2 - 3 minutes, then turn them over and put on your favorite BBQ sauce. Use what you like! For these ribs I used Kraft Original with a little extra brown sugar and Worcestershire sauce to thin it a bit.


So you baste on that sauce and get a nice coating on the top. Then turn them back over onto the meaty side and cook for another 2-3 minutes. You'll want to baste that bony side on bottom with sauce, too.


I do this two or three times, cooking on each side about 2 to 3 minutes. Remember, the ribs are already cooked, so you only want to get that sauce kind of caramelized.

mmm

Okay, let's eat! Barbecued ribs, Parmesan roasted potatoes, fresh corn on the cob. What a way to end the weekend!!!

Here's the recipe . . . . ..

Baby Back Ribs - Camellia Cottage Style

Use Baby Back Pork Ribs - This recipe is for one (1) rack of ribs.

Remove skin (papery) from bony underside of ribs. Using a paper towel helps to grip the skin to pull it off.

Per rack of ribs, mix together:

• ½ cup brown sugar (light or dark)


• 1/3 to 1/2 teaspoon salt


• 1/8 to 1/4 teaspoon cayenne pepper


• ¼ teaspoon ground dry mustard


• ¼ teaspoon ground cumin


• ¼ teaspoon dried oregano


• ¼ teaspoon dried Italian herbs


• 1/3 to 1/2 teaspoon liquid smoke


• 1 tablespoon Worcestershire sauce


• ½ +/- teaspoon garlic powder


• ¼ +/- chili powder


• A few drops of hot sauce (optional)

Mix well, it will be a thick, grainy paste. Rub into raw ribs, covering all sides. Wrap ribs tightly in heavy duty aluminum foil and bake @ 350 degrees until they start to smell ‘done’ - you’ll know!
Take out of the oven and let sit to cool, then store in refrigerator for up to 2-4 days - they just get better!

Unwrap from foil, heat on grill until warm through, basting with your favorite BBQ sauce.

Enjoy!!!

Holiday Recipes

It's a week until Thanksgiving, and usually I would be cooking up a storm, or at least doing some prep work for the day's eating, but this year we've decided to take a camping trip down to one of our favorite places - Savannah, Georgia - and I will be letting someone else do the cooking this year! We'll be eating out at a restaurant somewhere in Savannah.



We were there three years ago for Thanksgiving and had our big meal at Uncle Bubba's Oyster House - a restaurant owned by Paula Deen and her brother, Bubba. The food was incredible and the weather was great so we ate at a table out on the deck overlooking the marsh - it was so beautiful! But this year, with money tight and their prices WAAAYYYYY too high for our pocketbook, ($31 p/p) we'll be finding somewhere less expensive.



Anyway, in honor of the holiday, I thought I would share a couple of my favorite holiday recipes with you. First is a recipe I got from a lady I worked with years ago, Aunt Fanny's Cabin Squash Casserole - it is soooooo good!

Aunt Fanny's Cabin Squash Casserole

1. In large pot, boil 3 pounds chopped yellow squash with a little salt until tender.
2. Preheat oven to 350 degrees.
3. Drain squash, and put in a large bowl with 1 egg.
4. Mash up squash with the egg.
5. Add: 1/2 stick butter or margarine, 1 Tablespoon sugar, 1/2 +/- (to taste) chopped onions, dash black pepper, 1/2 cup bread crumbs
6. Mix all ingredients well.
7. Place in 2 quart casserole dish (I use 9 x 13).
8. Sprinkle top with another 1/2 cup bread crumbs and drizzzle with another 1/2 stick melted butter or margarine.
9. Bake at 350 degrees about 45 minutes or until bubbly in center.

This is such an easy recipe, and can be made a day ahead up to the baking and refrigerated until you are ready to bake it the next day.

Recipe number two is my all time favorite holiday dish, and brings back bunches of great memories! My Dad's Mother (Cliffie Bell Cook Forrester) always made this for Thanksgiving and Christmas, and always put it into the same bowl - a pink depression glass footed bowl. I never got the recipe from her, and regretted it so much, but after many failures I finally got it right. After she passed away a few years ago I was able to get her bowl, and now I always make the cranberry salad in that bowl for our Thanksgivng and Christmas meals. Here's a picture of the bowl - without the salad.

And here's the recipe:

Mama Cliffie's Congealed Cranberry Salad

Ingredients:

• 2 small packages jello - can be cherry, black cherry, strawberry - basically any RED jello - although I prefer black cherry
• 1 1/4 cups boiling water
• 1 can whole berry cranberry sauce
• 1 1/4 cups cold water
• 2/3 to 1 cup orange sections, in chunks (you can use mandarins cut up, but I prefer fresh oranges.
• ½ to 2/3 cup diced apple, peeled
• 2/3 cup chopped toasted nuts (pecans or english walnuts work well)

1. Mix the jello and boiling water and stir to dissolve.
2. Add the can of cranberry sauce while warm and stir to dissolve sauce.
3. Add cold water, stir well and put into fridge.
4. When the jello is 'set' or beginning to firm up a bit, add the fruit and nuts and stir well.
5. Pour into a mold or pretty bowl and return to fridge and continue chilling until firm.

This will keep a couple of days in the fridge, so it's easy to make ahead of time.

I hope you try these, and I hope you enjoy them. If you do try them, please leave me a post and let me know how they turned out for you and your family. Everyone have a very blessed, and THANKFUL holiday! I am grateful for YOU! Blessings, Becky