Mashed sweet potatoes with brown sugar and pecans
Mama Higgins showed us this one a couple’a years back. This dang stuff is so sweet ya might not even want dessert! Grig always asks to lick the dish after, so make sure there’s enough left on the sides.
Ingredients:
Enough sweet potatoes so everyone has at least half a sweet potato
a couple handfuls of brown sugar (taste it)
about 3/4 a stick of butter
a handful of pecans broken up into small pieces
1 egg
Preheat the oven to 350.
Bake the potatoes till they done or cut ‘em up n boil ‘em! Either way, yer gonna mash ‘em!
add half the butter, most of the brown sugar, and the egg to the taters and mix it up real good. Put the mix in an oven pan. Sprinkle them pecans even on top and slice up the rest of the butter n do the same. Sprinkle with a little brown sugar and put ‘em in the oven for 10-15 minutes. Dang!
Cream Biscuits and Herb Sausage Gravy
This dish is just great yall. Folks will gobble it up faster than a horny possum chasing a muskrat.
Bread's Biscuits
1 1/2 cups all purpose flour
2 tsp salt
2 tsp baking powder
1/2 stick COLD butter
1/3 cup shortening
3/4 cups cream (can use milk or half and half)
Preheat oven to 400. Mix up all of em dry ingredients in a bowl thoroughly. Next, chop the butter in small cubes and work into flour also adding the shortening until pea size butter/shortening crumbs are formed. Next mix in cream with fork until the batter comes together. Either roll out and cut out circles, spoon out small clumps on to greased baking sheet or just fill a baking dish with batter. Bake about 15 minutes or until starting to turn golden brown.
Sausage Herb Gravy
1 onion
1 green pepper
Red pepper flake
1 lb breakfast sausage
4 tbs butter
4 tbs flour
4 cups whole milk
Fresh Thyme
Fresh Sage
Salt + Pepper
Cook sausage, onions, peppers in pan until sausage is fully cooked. Next add pepper flake, butter, flour, thyme and cook for 5 minutes. Slowly add milk, stirring frequently and making sure it stays thick and delicious. If at any point it becomes to milky, just add more flour. Make sure you add salt and lots of pepper if you haven't already. Add more thyme too. It should be looking pretty amazing.
When serving you are going to want to grab a few biscuits and pour a hefty amount of gravy over the biscuits. Next pour gravy onto everything else on your plate since its flavor is surely superior.
Mess O' Greens
Hoooooweeeeeeeee! I love me some mess o' greens. I remember mama Higgins doggin me for hoggin all the likker, but lord I cant help myself it tastes so good!
Ingredients:
Two bunches of collards
Butter
Garlic
Salt
Pepper
Remove the stems from the greens, and tear them in to pieces bout the size of a pig snout. Boil um them greens, and cook in the water for a long time til they're soft as the skin on Greg's cheeks. The waters gonna get all green and such, which means you got some good likker fit for dippin. Once its boiled down, which'll take about two hours, add the butter, salt, pepper, and enough garlic to make your chops tingle. Serve um up in the likker, and make sure all the folks know its good for dippin.
How to get Dylan to slow cook a brisket for yeh....
First, offer your oven to slow cook the brisket in, because your at work, no one's at home, (it's July, don't want nobody uncomfortable at home, w/o a crockpot you's a fool like me), but this works brilliantly. Leave the front door unlocked, or at least a first floor window, to allow the Dylan to come in when he finally smells his way to the brisket. The Dylan will then add potatoes to the juices and laugh loudly and menacingly.
Cream Biscuits and Herb Sausage Gravy
This dish is just great yall. Folks will gobble it up faster than a horny possum chasing a muskrat.
Bread's Biscuits
1 1/2 cups all purpose flour
2 tsp salt
2 tsp baking powder
1/2 stick COLD butter
1/3 cup shortening
3/4 cups cream (can use milk or half and half)
Preheat oven to 400. Mix up all of em dry ingredients in a bowl thoroughly. Next, chop the butter in small cubes and work into flour also adding the shortening until pea size butter/shortening crumbs are formed. Next mix in cream with fork until the batter comes together. Either roll out and cut out circles, spoon out small clumps on to greased baking sheet or just fill a baking dish with batter. Bake about 15 minutes or until starting to turn golden brown.
Sausage Herb Gravy
1 onion
1 green pepper
Red pepper flake
1 lb breakfast sausage
4 tbs butter
4 tbs flour
4 cups whole milk
Fresh Thyme
Fresh Sage
Salt + Pepper
Cook sausage, onions, peppers in pan until sausage is fully cooked. Next add pepper flake, butter, flour, thyme and cook for 5 minutes. Slowly add milk, stirring frequently and making sure it stays thick and delicious. If at any point it becomes to milky, just add more flour. Make sure you add salt and lots of pepper if you haven't already. Add more thyme too. It should be looking pretty amazing.
When serving you are going to want to grab a few biscuits and pour a hefty amount of gravy over the biscuits. Next pour gravy onto everything else on your plate since its flavor is surely superior.
Mess O' Greens
Hoooooweeeeeeeee! I love me some mess o' greens. I remember mama Higgins doggin me for hoggin all the likker, but lord I cant help myself it tastes so good!
Ingredients:
Two bunches of collards
Butter
Garlic
Salt
Pepper
Remove the stems from the greens, and tear them in to pieces bout the size of a pig snout. Boil um them greens, and cook in the water for a long time til they're soft as the skin on Greg's cheeks. The waters gonna get all green and such, which means you got some good likker fit for dippin. Once its boiled down, which'll take about two hours, add the butter, salt, pepper, and enough garlic to make your chops tingle. Serve um up in the likker, and make sure all the folks know its good for dippin.
How to get Dylan to slow cook a brisket for yeh....
First, offer your oven to slow cook the brisket in, because your at work, no one's at home, (it's July, don't want nobody uncomfortable at home, w/o a crockpot you's a fool like me), but this works brilliantly. Leave the front door unlocked, or at least a first floor window, to allow the Dylan to come in when he finally smells his way to the brisket. The Dylan will then add potatoes to the juices and laugh loudly and menacingly.
Ingredients...............brisket; big and beaten heavily
then marinated in oil, red wine vinegar, brown suga, dans spice, worcheshire, bbq sauce what else................garlic, onion, green pepper, pepper pepper, pepper pepper pepper, pepper dylan pepper dylan pepper
patience pays off
Recap: Marinate Brisket overnight in olive oil, red wine vinegar, bbq sauce, worchestershire, garlic, onions, kent's pepper mix, brown suga, red pepper flake and more garlic.
Next, slow cook brisket for about 8 hours at 200 degrees.
Corn Fritters
Fritterin' tasty. I ended up making a double batch cause just 1 is never enough.
1 c. flour
1 tsp baking powder
1 egg
1/2 c. milk
butter (few tbsps)
corn (cut off the kernel, 4 or 5 cobs, or a bag of frozen corn)
dash o' sug
salt, pepper, spice mix
I topped it with spicy carrot cayenne sauce &sour cream. Hot dang!
Mix up yer flour, baking powder, sugar, spices. Melt the butter (just let a hot day down South do its thang). Beat the egg and mix in milk and melted butter. Mix it all together, but don't worry bout the chunks. Should be a pretty thick dough. Heat up some oil and drop in a big ol' spoonful. Fry 'er up. Let 'em cool for a sec, pat down with paper towels and gobble 'em up.
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