Down-Home Cooking with Heidi & Jill

The Diner

What's Cookin'

Boiled Peanuts
(recipe coming soon...)

Stuffed Mushrooms
(recipe coming soon...)

Traditional Southern Deviled Eggs
(Paula Deen)

7 eggs, hard boiled and peeled
1/4 c. mayonnaise
1 1/2 T. sweet pickle relish
1t. mustard
salt & pepper, to taste
paprika, for garnishing
sweet gherkin pickles, for garnishing
pimentos, for garnishing

• Halve 7 eggs lengthwise. Remove yolks and place in small bowl.
• Mash yolks with fork and stir in mayonnaise, pickle relish, mustard. Add salt and pepper, to taste.
• Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
  

Homestyle Chicken Noodle Soup
White Rolls with Jam
(recipe coming soon...)

Wedge-Cobb Salad
Blue Cheese Dressing

Salad:
Iceberg lettuce
grape tomatoes
hard boiled eggs
green onions
crumbled bacon
crumbled blue cheese
black pepper

World's Best Zesty Blue Cheese Dressing:
(Our Best Bites)
1c. mayonnaise
1/2 c. blue cheese
1/2 t. kosher salt
1/2 t. pepper
2 T. red wine vinegar
2 t. minced garlic (1-2 cloves)
couple tablespoons of milk or buttermilk (depending on desired consistency)

Mac & Cheese
(Julie Miltenberger)

1 box (1 lb) penne rigate
3/4 lb. sharp cheddar cheese, shredded
1/2 lb. Gruyere cheese, shredded
1/2 c. Asiago cheese, shredded
3 T. butter
3 T. flour
2 c. milk
1/2 t. onion powder
1/2 t. salt
1/8 t. cayenne pepper

• Heat oven to 350'. Coat a 2 quart broiler-safe oval baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.
  
• Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl, toss together the cheddar, Gruyere and Asiago. Set aside.
• Meanwhile, melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. Bring to a boil over medium-high heat. Reduce hat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture.
• In pasta pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous coup of the cheese. Spoon remaining penne into dish and top with remaining cheese.
  
• Bake at 350' for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.
  

Watermelon-Lime Granita
(Cooking Light)

1/2 c. sugar
1/2 c. water
4 c. cubed, seedless watermelon
1/2 c. fresh lime juice (about 5 limes)
*raisins for garnish

• Place sugar and water in a sauce pan over medium-high heat; bring to boil. Reduce heat and simmer for 3 minutes. Remove from heat. Place sugar mixture in small bowl; cool 10 minutes. Cover and chill at least 30 minutes.
• Place sugar mixture, watermelon and juice in a blender; process until smooth. Pour watermelon mixture into a 11 x 7 -inch baking dish; cover and freeze 3 hours. Stir well. Cover and freeze at least 2 hours or overnight. Remove mixture from freezer and let stand at room temperature for 10 minutes. Scrape the entire mixture with fork until fluffy. Serve with lime wedges, if desired.
  *We served granita in half a lime with raisins on top for garnish
  

Bacon-Wrapped Meatloaf
Southern Creamed Corn

Bacon-Wrapped Meatloaf
(recipe coming soon...)

Southern Creamed Corn
(The Neeley's)
8 ears of corn, husked
2 T. sugar
1 T. flour
salt and pepper, to taste
1 c. heavy cream
1/2 c. cold water
2 T. bacon grease
1 T. butter

• In a large bowl cut the tip off cob. Cut the kernels off cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
  
• Whisk together the sugar, flour, salt and pepper. Combine with corn. Mix in cream and water.
  
• In large skillet over medium heat, heat bacon grease. Add corn mixture and turn down heat to medium- low, stirring until it becomes creamy, about 30 minutes.
  
• Add the butter right before serving.

Apple Pie
Premium Vanilla Ice Cream
Pralines

Apple Pie
(recipe coming soon...)

Premium Vanilla Ice Cream
2 c. heavy cream
2 c. whole milk
1 2-inch piece vanilla bean, split lengthwise
2 egg yolks
1/2 c. sugar
2 T. vanilla extract

• Combine cream and mik in a medium saucepan over medium heat. Add vanilla bean and heat until mixture almost boils, about 5-8 minutes. Reduce heat to low.
• Meanwhile beat yolks, sugar and vanilla extract in a small bowl until light yellow and smooth, about 1-2 minutes. Add 4 tablespoons hot cream/milk mixture and stir until combined. Gradually add egg yolk mixture to warm cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3-4 minutes. Cool completely.
• When cool, scrape seeds from vanilla bean and add to ice cream mixture. Discard bean shell. Stir until well combined. Pour into freezer bowl, turn the machine ON and let mix until mixture thickens, about 20 - 25 minutes. If desired transfer ice cream to an airtight container and place in freezer until firm, about 2 hours. Makes 10 1/2 cup servings.
  

Pralines
(Paula Deen)
1 1/2 c. sugar
1 1/2 c. packed light brown sugar
1/8 t. salt
3 T. dark corn syrup
1 c. evaporated milk
2 T. butter
1 t. pure vanilla extract
1 1/2 c. pecan halves

• Butter the sides of a heavy 2-quart saucepan. Put the sugars, salt, corn syrup, milk and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236'F. on a candy thermometer. Remove from heat and allow it to cool for 10 minutes.
• Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.