Each Wednesday, Hope gets to participate in a wonderful home school program called Classical Conversations. All students are required to give weekly oral presentations and Hope’s friend Bethany made these delicious Resurrection Rolls and shared with the class last week. We learned the rolls are symbolic of Jesus’ death, His burial, and His resurrection. The butter is symbolic of the oil with which he was anointed. The marshmallow represents Jesus’ body, which is laid to rest in the bread “tomb”. The cinnamon represents the spices that were placed in the tomb with Jesus. As the rolls bake, the marshmallow disappears, which represents the empty tomb found after Jesus resurrected. Hope and I made these this morning and they are delicious and very easy to make. Thanks Bethany for a sweet treat that will become an Easter tradition at the Beard house.

• 2 cans Pillsbury Crescent Rolls
• Large marshmallows
• ½ stick melted butter
• ½ cup sugar mixed with 1 teaspoon cinnamon

Unroll crescent roll dough and spread triangles out flat on greased surface. Take a large marshmallow, and dip it in melted butter. Then roll buttered marshmallow in sugar/cinnamon mixture.

Set marshmallow on wide end of crescent roll wedge. Bring the 2 corners of the base of the wedge up and over the marshmallow and pinch them together. Then roll the marshmallow towards the narrow point of the wedge. Stand dough with marshmallow upright in a greased deep dish pie plate. Finish dipping and rolling marshmallows using remaining crescent dough triangles. Bake at 425 degrees 20-30 minutes or until rolls are golden brown on tops and bottoms. I covered the bread with foil during the first 15 minutes of baking.

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Resurrection Rolls

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Tags: Breakfast, cinnamon, Easter, rolls

Here is another family favorite that is easy to prepare and serve. Aunt Georgia’s Pineapple Pretzel Salad is a savory compliment to Easter Ham and left over ham rolls.  Although I posted this last year, I simply had to repost again since this dish has become an Easter tradition at our house.  The origianl recipe called for Cool Whip, but I make it with real whipping cream.

Preheat oven to 400 degrees.

In a large mixing bowl add:
• 1 ½ cup pretzel sticks (broken into inch long pieces)
• ½ cup sugar
• 1 stick melted butter

Stir until pretzels are well coated. Pour mixture onto a 9×13 shallow cookie sheet or baking pan. I like to line the pan with foil first – it sure makes clean up easier. Bake the pretzels about 7 minutes. Remove from oven and stir continually until pretzels have cooled. Set aside until salad is ready to serve.

In a large mixing bowl cream:
• 1 8oz cream cheese (room temperature)
• ½ cup powdered sugar

Add:
• 1 20 oz crushed pineapple, drained

Fold in:
• 8 oz cool whip OR whip a pint of real whipping cream

Mix half the candied pretzels into salad right before serving. Top the salad with the remaining half.

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Pineapple Pretzel Salad

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Every southern gal needs a quick and tasty one dish meal to whip up in 10 minutes when unexpected chaos arrives at mealtime.  This recipe is made with canned chicken in a pinch, but could also be made with a deli style rotisserie chicken or regular chicken breast if time allows.  But trust me and try the canned version first. I see no reason to put forth the effort when one is trying to maintain some sanity at the end of a hectic day.

• 3 12oz cans white chicken meat – drained and flaked with a fork
• 1 can cream of chicken soup
• 1 8oz container of sour cream
• 2 Tablespoons instant minced onion
• 2 Tablespoons Poppy Seeeds
• 1 Tablespoon dried Italian Seasoning
• 3/4 cup Parmesan cheese
• 2 tubes Ritz crackers – crushed into crumbs (or about 4 cups)
• 2 sticks melted butter

In a large mixing bowl combine the drained chicken and separate the chunks with a fork.  Add the sour cream and the cream of chicken soup and mix well. Next add the minced onion, poppy seeds, pepper, and Parmesan cheese.  Spoon mixture into 10″ iron skillet or 9×13 casserole dish.  Mix the cracker crumbs with the melted butter and sprinkle mixture over top of chicken mixture.  Place casserole in a 350 degree preheated oven.  Bake for 20-25 minutes.  Serve while hot with a tossed salad for a complete meal.

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Tags: casserole., Chicken, parmesan, poppy seed

Here’s a recipe that sounded so interesting I just had to try it.  Popcorn Cake??  Yes Popcorn Cake.  Thanks to Ben from The Geek Squad for sharing this recipe with me at work last week.  It was a hit at our house for sure. This took about 5 minutes to put together.  YUM!

• 1 bag natural or lightly salted microwave popcorn – popped
• 1 10 oz bag miniature marshmallows
• 6 Tablespoons butter
• 1 12 oz bag Plain M and M’s candy pieces (seasonal ones make a pretty holiday dish)
• 1 cup salted peanuts

Pop microwave popcorn according to package directions.  Remove popped corn from bag and pour into a large bowl. Shake the bowl of popcorn to allow any uncooked kernels to settle to the bottom of the bowl. Remove and discard any unpopped kernels and set aside popcorn.

In a large dutch oven, melt the butter over medium heat.  Add the marshmallows and stir constantly while marshmallows melt.  Blend marshmallows well with the butter.  Add the popcorn and peanuts and toss and stir until popcorn and peanuts are well coated with the marshmallow mixture.  Then add M&M’s.  Gently turn the mixture to slightly mix in the M&M’s, being careful not to crush them.  Turn mixture into a Bundt pan which has been sprayed lightly with cooking spray.  Press mixture into pan then turn pan upside down over a serving plate.  Tap Bundt pan to release popcorn cake.  Cut into cake slices when cool using a serrated knife.    Store leftovers in an airtight container.

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Growing up in the south, banana pudding was a favorite treat prepared by both my Grandmothers.  I never met anyone who did not like banana pudding, until I met my husband.  During our courting days he agreed to eat a whole banana IF I would drink a glass of boiled custard.  I still owe him that glass of custard! And to this day, he refuses to eat a fresh banana.

Our firstborn inherited my husband’s “intolerance to bananas” gene.  What’s a southern gal to do if she can’t make banana pudding for the entire family? Well I’ve finally resolved the banana pudding dilemma at our house with a nuttery buttery twist on an old southern classic – banana pudding made with bite sized Nutter Butter Peanut Butter Sandwich Cookies – minus the bananas for those few non banana believers out there!  Bananas or not, I’ve found a new love!  I may never use vanilla wafers again.

• 1 1/2 cups sugar
• 1/4 cup plain flour
• 1/2 teaspoon salt
• 4 cups whole milk
• 6 egg yolks, beaten
• 1 Tablespoon vanilla extract
• 1 package miniature Nabisco Nutter Butter Peanut Butter Sandwich Cookies
• 1 16 oz carton real whipping cream – whipped
• 3-4 medium bananas (optional)

In top of double boiler combine the sugar, flour, and salt.  Stir in the milk.  Cook over boiling water until thickened, stirring constantly.  Remove from heat. Stir in 1/4 cup of sugar/milk mixture into the beaten egg yolks, then add egg yolk mixture to hot sugar/milk mixture in double boiler.  Cook over boiling water for another 5 minutes stirring constantly. Remove from heat and add vanilla extract.  Allow mixture to cool slightly.

Layer pudding with cookies and whipping cream (and banana slices if desired) in parfait glasses, saving some cream and cookies to for top garnish.  Chill and serve cold.

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Here they are! Just in time for St. Patrick’s Day – Pistachio Chess Squares.  I was a little unsure of my latest creation when I removed them from the oven last night. But the kids barely left enough to photograph.  I was lucky to claim these last two for the camera so I could post and share with you.

Crust:

• 1 box butter recipe yellow cake mix
• 1 egg
• 1 stick real butter softened

Filling:

• 1 package cream cheese, softened
• 1 box instant Jello Pistachio Pudding
• 3 eggs
• 1 teaspoon vanilla
• 1 stick butter softened
• 1 box powdered sugar
• 1 teaspoon almond flavor

Preheat oven to 350 degrees,

Combine cake mix, egg and butter, mix well with electric mixer.  Press mixture into a lightly greased 13×9 pan.

In a large bowl, cream the cheese and butter together with a mixer until smooth and fluffy.  Add the eggs one at a time and beat after each addition.  Add vanilla and almond flavor and beat well.  Next add powdered sugar and the Jello Pistachio pudding.  Mix well.   Spread cream cheese mixture over crust mixture.  Bake 30-35 minutes.  Center should not be overcooked and remain a little gooey.

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If the thought of dry traditional meatloaf topped with ketchup lacks appeal, why not try giving meatloaf a little ZING?!  I like to make miniature portions of this Southern classic with Mild Rotel and top the little loaves with Restaurant Style Salsa.  And a small can of evaporated milk is the secret ingredient to keeping these petite beef loaves moist and tender.  No tough meatloaf allowed around here!

• 1 pound Laura’s Lean Beef
• 1 small 5oz can evaporated milk
• 1 sleeve crushed Ritz cracker crumbs
• 2 Tablespoons minced onion flakes
• 2 Tablespoons Worcestershire Sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 can Mild Rotel tomatoes, drained
• Topping: Fresh Restaurant Style Salsa

Preheat oven to 425 degrees.  Butter a large iron skillet and set aside.

Place beef in a large mixing bowl, use a meat fork to break apart beef.  Add the evaporated milk and mix slightly.  Allow mixture to stand for 5 minutes. Then add the cracker crumbs, minced onion, Worcestershire  Sauce, salt and pepper, and Rotel tomatoes.  Mix until ingredients are well blended.  Use a half cup measure to scoop a generous portion of meatloaf mix and transfer it to the iron skillet.  Usually, the meatloaf mix drops right out of the measuring cup and keeps its shape.  Continue forming mini loaves in the iron skillet allowing the loaves to barely touch each other.  Top with fresh Restaurant Style Salsa. Place skillet in preheated oven and cook mini loaves for 25-30 minutes or until loaves are well done.

When I use Laura’s Beef, there is very little if any grease that cooks out of the beef which is perfect for meatloaf!

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Long before Paula Deen was crowned the Southern Queen of Butter,  Miss Daisy King was tending to her popular restaurant and writing five Southern cookbooks.  My absolute, all time, go to, favorite cookbook is  “Miss Daisy Celebrates Tennessee.”  As Tennessee was preparing to celebrate our Bicentennial, Miss Daisy was busy gathering the best recipes for this cookbook from southern cooks across our state, including local country music stars who call Tennessee home.   

“Miss Daisy Celebrates Tennessee”  is loaded with all our Southern favorites, from buttermilk biscuits to banana pudding.  The book is also chocked full of historical tidbits on famous Tennesseans such as Andrew Jackson, Sam Houston, and Elvis Presley.  I love reading about many food related businesses, which are included in the cookbook, founded right here in the Volunteer state, such as GOO GOO Clusters, Lily White Flour, Jack Daniels Whiskey, Clifty Farms Hams, Brock Candy Company, and Bradley Candy company.

I’ve never made anything from this cookbook that wasn’t a smashing Southern hit.  One of my favorite recipes is for a beef based casserole, which was served at Miss Daisy’s Restaurant in Brentwood Tennessee called YUM YUM Goodie.  This recipe is unique, unlike anything I’ve ever tried before.   And the recipe yeilds a generous amount, perfect for a Sunday Dinner PotLuck, or a family reunion.

• 2 pounds lean ground beef
• 1 cup diced celery
• 3/4 cup chopped onion
• 1/4cup diced green pepper ( I used a whole small pepper)
• 3 14 oz cans petite diced tomatoes  (do not drain)
• 1 8 oz can mushroom stems and pieces
• 1 8 oz can sliced water chestnuts, drained
• 1 cup cubed Velveeta Cheese
• 1/2 cup green olives
• 1/2 cup black olives (I used 1 cup black and no green)
• 1 11 oz can corn niblets
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 6 oz package medium egg noodles, uncooked
• 2 cups shredded cheddar cheese

In a large Dutch oven, brown beef and drain any grease.  Add celery, onions, green pepper and saute.  Add tomatoes and their juice.  Add remaining ingredients EXCEPT for cheddar cheese.  Simmer about 20 minutes, stirring frequently.  Pour into a 3 quart casserole dish.  Spread cheddar cheese on top.  Bake at 350 degrees for 30 minutes.  Yeilds 12-15 servings.

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Last Monday Hope and I headed over to WSMV to tape a Valentine segment with Kacy Hagerty for Better Nashville.  Before I got my stand mixer and my rolling cart loaded in the van, the rain set in and we drove 40 miles in a continuous down pour.  We actually stopped to buy an umbrella at Target so we wouldn’t get drenched unloading our goodies.  By the time I got into the studio and wired with the tiny mic, my hair had doubled in volume from the humidity.  So here we are in all our glory, baking Peppermint Mocha Cookies for middle TN, poofy hair and smudged mascara!  Enjoy.

Peppermint Mocha Cookies with Kacy Hagerty

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Karen is one of those friends I can count on to love me, whether she sees me at my best, or my worst. I can also count on anything she cooks to be delicious. So you have to try her recipe. It is the perfect dessert to serve up for all the sweet hearts in your life. Cheesecake is best made a day ahead of serving and chilled for a least 24 hours.

Crust:

• 1 ½ cups graham cracker crumbs
• 3 Tablespoons sugar
• 1 stick melted butter

Combine crumbs, sugar, and butter. Press onto bottom of a 9” spring form pan. Bake 325 degrees for 9-10 minutes.

Cheesecake filling:

• 4 8oz packages cream cheese – room temperature
• 1 cup sugar
• 3 Tablespoons flour
• 4 eggs – room temperature
• 1 cup sour cream – room temperature
• 1 ½ Tablespoons vanilla extract

Be sure to bring the cream cheese, eggs, and sour cream to room temperature first.

Combine cream cheese, sugar and flour, mixing at medium speed with electric mixer until well blended. Add eggs one at a time and blend after each egg. Then blend in sour cream and vanilla. Pour over cooled crust.

Bake at 450 degrees for 10 minutes. Then reduce temperature to 250 degrees and bake for 1 hour. Remove from oven and loosen cake from the rim of the pan. Cool 10 minutes and then separate outer ring of spring form pan from cheesecake. Cool completely. Chill overnight.

Top cheesecake with your favorite fruit topping. Here, I used a spoon of my home made strawberry freezer jam (berry picking and canning how to’s coming this spring!). Garnish with whipped topping.

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karens-cheesecake

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Tags: cheesecake, new york cheesecake, valentine's day