~ Bacon Grits Fritters ~

Ingredients:

1 c. uncooked quick-cooking grits

4 c. milk
1 teaspoon salt
1 1/2 c.  shredded extra-sharp white Cheddar cheese
1/2 cup cooked and finely crumbled bacon (about 8 slices)
2 green onions, chopped
1/2 teaspoon freshly ground pepper
2 large eggs
3 c. Japanese breadcrumbs (panko)
Vegetable oil

Directions:

Prepare grits according to package directions, using 4 cups of milk and 1 tsp. salt. Remove from heat and let stand 5 minutes. Stir in the cheese, bacon, onions and pepper, stirring until the cheese is melted. Spoon the mixture into a lightly-greased 8-inch square baking dish or pan and chill 4 to 24 hours.  Now roll the grits into 1 1/2-inch balls. Whisk together the eggs and 1/4 cup water. Dip balls in the egg wash and then roll in the breadcrumbs. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm. Oh yeah!  ~ Chef ~

~ Pumpkin Grits ~

Ingredients:
2 cups pumpkin puree 
1/2 cup agave nectar
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 1/2 tsp pure vanilla
1 cup corn grits
3 cups water
1/2 stick of butter
1/2 cup milk
2 large eggs
1 tsp salt
toasted pecans (optional)

Directions:  Preheat oven to 350 degrees, spray a 2 quart casserole dish with olive oil spray. Combine pumpkin, agave, vanilla extract and spices in a large bowl, set aside. Boil salt, grits and water (make sure you stir the grits). Reduce to low, cover and simmer for 10 minutes until thick. Add butter and let it melt. Beat the eggs and milk, add slowly to the grits (temper the eggs if you wish). Mix well and then add carefully to the pumpkin mixture. Mix thoroughly and pour into casserole dish.  Bake for 50 minutes and remove from the oven.  Place the pecans on top anyway you desire (optional).  Enjoy!    ~ Chef ~

~*~ Creamy Cheesy Grits ~*~

Ingredients:

2 c. whole milk
2 c. water
1 1/2 tsp. kosher salt
1 c. coarse ground cornmeal
1/2 tsp. freshly ground black pepper
4 Tbsp. unsalted butter
4 oz. Sharp Cheddar Cheese, shredded

Directions: Place the milk, water and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps. Cook for 20-25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Great winter comforter. ~ Chef ~

~ Grits Pie ~

Ingredients:
3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup buttermilk
1 teaspoon vanilla extract
1 (9-inch) frozen pie shell, thawed

Directions:  Preheat oven to 325 degrees F. In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly. In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold. ~ Chef ~

~*~ Chili Cheese Grits ~*~

Ingredients:

3 cups water

1 teaspoon salt

1 garlic clove, minced

1 cup quick-cooking grits

1/2 cup butter, cubed

1-1/2 cups (6 ounces) shredded cheddar cheese, divided

3 tablespoons canned chopped green chilies

2 eggs

1/2 cup milk

 

Directions:  In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in the grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup of cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-quart baking dish. Bake uncovered at 350° for 45 minutes. Sprinkle with the remaining cheese.  ~ Chef ~

~ Homemade Apple Butter ~

Ingredients:

4 quarts of unsweetened applesauce
7 cups of granulated sugar
1-1/3 cups of brown sugar
5-1/3 Tbsp. of cider vinegar
5-1/3 Tbsp. of lemon juice
2 teaspoons of cinnamon
2 teaspoons of allspice
1 teaspoons of ground cloves

Directions: Combine all ingredients in a crockpot, cover and cook for 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away approximately another 5-8 hours. Once mixture has thickened seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints. ~ Chef ~

~ Basil Banana Pepper Jelly ~

Something to do with all those banana peppers

you've harvested this summer.

NOTE:  You might want to put a WARNING label

on this item as it is NOT your typical jelly!

Ingredients:
1/2 c. thinly sliced, seeded mild banana peppers
1/4 c. fresh hot peppers, seeded and diced
1/4 c. red onion, finely diced
3 to 4 large fresh basil leaves, cut into thin ribbons
1/4 tsp. dried basil
3/4 c. white vinegar
3 c. sugar
1 pouch liquid pectin

Directions: Combine the peppers, red onion, fresh and dried basil in a large, deep stainless steel saucepan. Stir in vinegar and sugar. Over high heat, bring mixture to a full, rolling boil. Stirring constantly, boil hard for 1 minute. Remove from heat. Immediately stir in one pouch of Liquid Pectin, mixing well. Pour jelly into a hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim (head space). Wipe jar rims. Center lids on jars and screw on bands. Process in water bath for 10 minutes. Cool for about 30 minutes, when lids are curved inward and jelly is still hot, carefully invert and twist jars to distribute solids throughout the jelly. (**Do not let them remain upside down for long periods.**) Repeat as needed during the cooling / setting time, until solids are evenly suspended in the jelly. Yields: (3) half pints. This recipe and picture are compliments of Michelle @ Big Black Dog. ~ Chef ~

~ Swiss Chicken Casserole ~

Ingredients:
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can Cream of Mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted

Directions: Lightly grease crockpot or spray with cooking spray. Place chicken breasts in crockpot. Top with swiss cheese. Combine the soup and milk, stirring well. Spoon over the swiss cheese; sprinkle with the stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours. Serves 6. ~ Chef ~

~ Sweet Potato Casserole ~

Ingredients:

2 pounds sweet potatoes, cooked & mashed
1/3 cup butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
2 eggs, beaten
1/2 cup milk
1/3 cup pecans, chopped
1/3 cup brown sugar
2 tablespoons flour
2 tablespoons butter, melted

Directions: Spray your slow cooker with cooking spray. In a large bowl, mix the sweet potatoes, 1/3 cup butter, sugar and brown sugar, mixing well. Now add the eggs and milk, mixing well. Pour into the slow cooker. Mix the pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter and spread over the potatoes. Cover and cook on low for 3 hours. Remove the cover and cook another 30 minutes to allow the topping to get crunchy.  ~ Chef ~

~ Sweet Potato Ham Soup ~

Ingredients:

3-4 Tbs. of Olive Oil
1 large Onion, chopped
1 to 1 1/2 pound of Ham, cubed
2-3 Sweet Potatoes, baked
2 Tbs. of Maple Syrup
1 cup of Whole Kernel Corn
1 (14.5 oz.) can of Black Beans or Pintos, drained
1/2 cup of Carrots, diced
4 cups of Vegetable Broth
sour cream and green onions, optional

Directions: In a big stockpot, pour 3 or 4 tablespoons of olive oil. Heat the oil over medium heat, then add in one large onion that has been coarsely chopped. Cube a pound and a half or so of leftover ham, going for bite-sized chunks. Remove the skins from your leftover baked sweet potatoes and add the flesh of 2 or 3 to the soup. Add 2 tablespoons of maple syrup to the pot. Add 1 cup of whole kernel corn to the soup mix. Add a can of black beans or pinto beans (drained) to the pile. Toss in the carrots and the 4 cups of vegetable broth before covering and simmering for at least 40 minutes. Top with a dollop of sour cream and chopped green onions, if you wish.  Great Fall or Winter dish.  ~ Chef ~