“A shared recipe in the South is more precious than gold or silver, and it always comes with a story.”

Ingredients
1/4 Cup shortening
4 Tablespoons butter, at room temperature
1 Cup sugar
1 whole egg
2 eggs, separated
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup Chopped Nuts
1 Cup Mini Marshmallows
3/4 Cup  Nestle Semi Sweet Chocolate Chips
1 Cup Packed Brown Sugar

Instructions
1.    Butter or grease a 9×13 pan.
2.    In a large bowl, cream the shortening, butter, and sugar. Beat in the whole egg and the yolks of the other two eggs.
3.    In a separate bowl, shift he flour, baking powder, and salt together.
4.    Combine the flour mixture with the creamed mixture, blending thoroughly.
5.    Spread the batter into the baking pan, patting with your hands if need be.
6.    Sprinkle chocolate chips, marshmallows, and nuts over the batter.
7.    In large bowl, beat the 2 egg whites until stiff. Fold in brown sugar until well combined.
8.    Bake at 350 for 30-40 minutes, or until lightly browned on top.
9.    Cool completely and then cut into bars.
10.    Enjoy!

Ingredients:
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced..pretty fine
1 heaping tablespoon dried rubbed sage
1 teaspoons dried leaf thyme
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten

Preparation:
Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10″ x 15″. Bake for 30 to 45 minutes.
A couple comments about this recipe…don’t use too sweet a cornbread and don’t crumble too fine…french bread that is a little tough adds great texture…fresh turkey stock made with giblets adds a whole new dimension…the dressing will be pretty soupy before baking…this yields a moist dressing.

Ingredients:
•    Pork Roast (approximately 5 pounds)
•    1 tablespoon salt
•    1 teaspoon black pepper
•    1 1/2 cups cider vinegar
•    2 tablespoons brown sugar
•    1 tablespoon hot sauce
•    1 teaspoon crushed red pepper flakes

Instructions
1.    Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.

I estimate this to make enough for about eight sandwiches, give or take.

This recipe makes it’s own sauce…and is not too spicy…add your own to give it a kick if you like.

I have a great recipe for homemade barbecue sauce that I will share very soon. It’s fun to make and put up in mason jars and give as housewarming gifts.

Enjoy!!  –Dale

Ingredients
Cobbler filling:
4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins) this is about 10 to 12 peaches
4 tablespoons butter
2 cups sugar
1 cup water
1 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoon corn starch
Pinch of salt

Cobbler Crust:
2 1/2 cups all-purpose flour, plus more for shaping and rolling
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water

1 tablespoon sugar, for topping
Whipped cream or Vanilla Ice Cream

Directions
Preheat the oven to 425 degrees F.

Crust:
Place flour, sugar, and salt in a bowl and mix well. Add butter and knead until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.

Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick.  Use flour to prevent sticking. Keep chilled in refrigerator until ready to assemble.

Filling:
Melt butter in a large high-sided saute pan over medium heat. Add the sugar, cornstarch and water and cook until sugar is dissolved. Add cinnamon, salt. Remove syrup from heat hold until ready to use.

Grease the bottom of a 9-inch pan, place one of the rolled out crust in bottom of the pan stretch to come up the sides, add peaches, pour syrup on top of peaches, place the second crust on top of peaches, stretch as needed to seal, brush with melted butter and sprinkle heavily with sugar.

Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.

Top with whip cream or serve ala mode.

Ingredients
For Pancakes:
1 1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
12 ounces buttermilk
4 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla
1 teaspoon vinegar
2 teaspoon red food color
Mix all the dry ingredients together first… then add all the wet

For Glaze/Icing
4 ounces softened cream cheese
1 cup powdered sugar
1 teaspoon vanilla
couple drops of milk to get consistency to drizzle
Chopped Pecans to garnish

Serve 3 to order

If you like more variety try adding:
1 bell peppers (red, green, or yellow)
1 medium eggplant, sliced into 1/2-inch thick circles
Directions
Preheat grill to high.
Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.

Marinade:

1/2 cup Dijon mustard (we use Gulden’s)
1/4 cup honey
2 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons curry powder
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper

In a medium bowl whisk the marinade ingredients.

4 chicken breast halves with bone and skin – This recipe works well with any chicken… and great with pork!

Place chicken in ziplock bag and pour in about 2/3 of the marinade, reserving the other 1/3. Refrigerate 3 – 4 hours. Remove the chicken from the bag and discard the marinade. Grill, skin side down, over direct medium heat til nicely marked, about 5 minutes. Turn the chicken over, move to indirect medium heat, and cook til the meat is no longer pink at the bone 30 – 35 minutes more brushing occasionally with the reserved marinade during the last 15 minutes of grilling. Serve warm. Makes 4 servings.