Mississippi Hometown Cookbook, Now Available!

Well, I have great news. They have put 9 of my recipes in the new " Mississippi Hometown Cookbook". It's now available, hot off the presses at local stores all around . I hope you get your copy today. My nine recipes that are a part of the collection are : Mississippi Mud Cookies, Cinnamon & Spice Cookies, Tea Cakes, Creamy Potato Cheese soup, Momma's Mississippi Cornbread Salad, Cock of the Walk fried catfish, Easy Coconut Cake, Fried apple Pies and my Favorite Chocolate pie.. YUMMY!

In the Cookbook.....
We’re dishing up a double-helping of local, tried and true recipes and fun-filled facts about hometowns all over The Magnolia State. From the down-home taste of Central Mississippi to the Delta's classic country cooking to full-flavored spicy seafood on the coast, Mississippi is proud of it’s made-from-scratch style. This outstanding new cookbook is packed with favorite recipes Mississippi hometown cooks learned to make in grandmother’s kitchen.Experience Mississippi’s all-time favorite recipes… from Finger Lickin’ Barbecued Ribs, Mississippi Must Fried Corn, Mama's Southern-Style Chicken 'n Dumplings, and Creamy Banana Pudding to Butter Pecan Cake, Mississippi Blues Fried Okra, and Southern Soul Mustard Greens. From Mississippi Mud Pie to Biloxi Bay Potato Salad... You'll taste our Southern Hospitality in 300 hand-selected recipes.

I am so proud to have these recipes in this cookbook. They are from My Momma's recipe book. She would be so happy if she were here. I know she is smiling in heaven..
Get your copy today.

Have a wonderul weekend and Happy Mother's Day!
Bunches of hugs...

Grilled Herb Burgers

Makes: 8 servings

Prep: 20 minutes
Grill: 14 minutes

Ingredients

• 1 egg, lightly beaten
• 2/3 cup chopped onion
• 1/2 cup grated Parmesan cheese
• 1/4 cup snipped fresh oregano and/or basil or 2 teaspoons dried oregano and/or basil, crushed
• 1/4 cup ketchup
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound lean ground beef
• 1 pound uncooked ground turkey
• 8 ciabatta rolls, split
• 16 slices tomato
• Fresh oregano and/or basil sprigs (optional)

Directions

1. In a large bowl, combine egg, onion, Parmesan cheese, the snipped fresh or the dried oregano and/or basil, the ketchup, garlic, salt, and pepper. Add ground beef and ground turkey; mix well. Shape mixture into eight 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until no longer pink (165°F), turning once halfway through grilling. Toast ciabatta rolls on the grill. (For a gas grill, preheat grill. Reduce to medium. Place patties, then ciabatta rolls on grill rack over heat.

Cover and grill as above. )

3. Serve burgers on toasted ciabatta rolls with tomato slices and, if desired, additional fresh oregano and/or basil sprigs. Makes 8 servings.

Candy Corn

Makes about 80 pieces

2½ cups confectioners’ sugar
¼ cup powdered milk
¼ teaspoon salt
1 cup sugar
⅔ cup corn syrup
⅓ cup unsalted butter
1 teaspoon pure Watkins vanilla extract

Food coloring

1. In a bowl, combine the confectioners’ sugar with the powdered milk and salt and set
aside.
2. In a saucepan, combine the sugar, corn syrup and butter. Bring the mixture to a boil
over high heat, stirring constantly. Reduce heat to medium and cook for another 5
minutes, stirring occasiona$y. Remove #om the heat and stir in the vani$a extract.
Stir in the powdered-milk mixture and let the dough rest for a few minutes until it’s
cool enough to handle.
3. Divide dough into 3 equal portions and place each in a separate bowl. Add food
coloring as desired, kneading each portion of dough until the coloring is evenly
distributed and the dough is smooth and stiff.
4. Ro$ each piece of dough into a rope about 1/2 inch thick. Place the three ropes of
dough next to each other to form a long rectangle. Use a ro$ing pin to gently press
them together.
5. Using a sharp knife, cut the dough into triangles and place them on a baking sheet.
Let set for about 1 hour. Store in an airtight container in a cool, dry place for up to 1
month.

Banana Oatmeal Cookies

Ingredients

Canola oil spray
3/4 cup unbleached flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 cup quick-cooking oats (not instant)
1/3 cup raisins
1/4 cup chopped walnuts
1 large egg white
3 Tbsp. butter (preferably unsalted), cut in 1/2-inch pieces
1/2 cup (packed) dark brown sugar
1 small banana, cut in 1-inch pieces
1 tsp. Watkins vanilla extract

Directions

1. Set baking racks in top and lower thirds of the oven. Preheat oven to 400 degrees. Coat 2 baking pans or cookie sheets with oil spray.

2. Whisk together flour, salt, baking soda, cinnamon and allspice in a mixing bowl. Mix in oats, raisins and nuts.

3. In a blender on medium speed, mix egg white, butter and sugar until smooth. Blend in banana and vanilla until mixture is smooth. Pour banana mixture into bowl with dry ingredients, mixing with spatula until well combined. Batter will be fairly stiff.

4. Drop batter by walnut-size spoonfuls onto prepared baking sheets, spacing cookies at least 2 inches apart. Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies, to make 2-inch cookies.

5. Bake 10 minutes. Switch position of pans in oven. Bake an additional 5 to 8 minutes or until cookies are golden brown and almost firm in the center when pressed with a finger. Transfer cookies to a baking rack and cool. Stored in airtight container, these cookies keep up to 1 week.

Makes 24 servings.

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.