Category Archives: Breads

Tina’s Sausage Balls Made with Buttermilk


This is my sister Tina’s recipe:

Sausage Balls made with Buttermilk

Yield: about 45


3 cups Bisquick
1 pound hot sausage
2 cups Sharp Cheddar Cheese shredded
1 cup buttermilk (or maybe a little more to make it the consistency you would like)

Preheat oven to 350 degrees.
Mix all ingredients together with a wooden spoon.
Place by the tablespoon on a baking sheet lined with parchment paper. These will almost double in size so place them about an inch and half apart.
Bake for 15 to 20 minutes.
Cool on a wire rack.
Serve warm.
Store in the freezer in a freezer bag for about a month. Reheat in the microwave for about 30 seconds for every 4 biscuits.

My Southern Crunchy Cornbread

Photo Dec 29, 5 35 06 PM

I have taken three family cornbread recipes and made my version as follows:

1 1/2 cups “hot rize” corn meal for thin or 2 cups “hot rize” corn meal for thicker
1/4 cup self rising flour, heaping
1 cup buttermilk
1/2 to 1 cup water ( add till pouring consistency)
1/4 cup oil
Optional: 1 stick melted butter and 1 egg (my father-in-law made it this way…sometimes I do, sometimes I do not)

Preheat oven to 500 degrees
While oven is preheating pour the oil into a large iron skillet coating sides and bottom. Pour most of the excess oil into a mixing bowl leaving a small amount in skillet. Place oiled skillet on stove and heat it, being careful not to burn it… preheating the oiled skillet will make the cornbread crunchier.

Mix all other ingredients into the mixing bowl with the oil.

Once skillet is preheated, pour cornbread mixture in it. Be careful because it will be sizzling hot.

Cook approximately 20-25 minutes or until golden on top.

Pour out onto plate to serve and cut into 6 pieces.

Mom’s Salmon Patties

1 – 14   3/4 oz can Pink Salmon

1/2 cup cornmeal

1/4 cup self-rising flour

2 eggs

onion powder or flakes to taste

salt and pepper to taste

Mix all ingredients until thoroughly moistened.  Drop by spoonfuls into skillet with butter or margarine.  Brown on each side.

Makes between 7 and 8 patties if size in picture.

Cousin Lorinda’s Corn Casserole


Lorinda’s Corn Casserole (I tripled this recipe to serve the amount of people having Thanksgiving dinner…note from Teresa: when tripled, can also substitute one 16 oz bag of mixed white/yellow corn, I use Birds Eye brand Baby Gold and White Shoe Peg and one frozen pack 16 oz southern style cream corn, I use PictSweet brand and just thaw them prior to mixing together.)

  • 1 Can of Whole kernel Corn Drained
  • 1 Can of Cream-Style Corn
  • 1 Package Jiffy Corn Muffin Mix
  • 1 Cup Sour Cream
  • 1/2 Cup Melted Butter

Combine all ingredients and bake at 350 degrees for 45 to 60 minutes

Pizza Dough and Lavonda’s Homemade Pizza Sauce

I have been experimenting with pizza doughs lately.  I have found the following basic recipe to be a good one to use for homemade pizza.  It can be tweaked by adding spices if desired, as well.  That is one reason I like it so much.

I use my bread machine to mix the dough for me.  Otherwise I would never have homemade dough!  I just cannot do this sort of thing with my arthritic hands anymore.  If you use your breadmaker and it has a pizza dough setting, use that.  If it just has a dough maker setting, this is a 1 and a 1/2 lb recipe.  My pizza dough setting does not give an option to set the size like some of the other choices do on the machine.

In order listed, add the following ingredients to bread pan in bread machine:

1 cup water (I use filtered water from fridge and I microwave it for 30 seconds to take the chill off it)

4 tsp olive oil

3 cups bread flour

1 tsp salt

1 tsp yeast

NOTE:  I had to add almost 1/4 cup extra water because it was a little dry today…sometimes I do not have to add anything, I guess it is a humidity thing???…if it does not form a ball with the entire mixture soon, start adding water just a TABLESPOON or TWO at a time until it forms a ball.  If it gets too sticky, just sprinkly LIGHTLY with bread flour and this should correct that problem.  The breadmaker should handle the work from that point on.

I rolled the crust above out on wax paper instead of the counter, just so I would have less to clean up afterwards.  I dusted the surface of the paper with bread flour and put the dough in the center of it.  Making sure the dough was dusted all the way around with flour, I worked from the center outward.  I use a Pampered Chef pizza stone to cook pizza.  I lightly coat with olive oil, then dab it off with a towel to make sure it wont go over the edge when the weight of the dough is added.

Here is what my work surface looked like after I removed the dough:

After I removed the dough, I carefully folded the top paper so that none of the flour went onto the counter, then the same for the second sheet…then threw it away.

Bake pizza dough at 350 degrees for about 10 minutes.  The point is to cook it partially before adding toppings so it will not get soggy and will be fully cooked when the top of the pizza is ready.

Add sauce and toppings as desired.

My sister Lavonda’s  homemade pizza sauce is as follows:

1 large can whole tomatoes

fennel seed, crushed with mallet…add small amount, maybe 1 TBS or 2 TBS

oregano and  basil (I used dried from my garden)…again add maybe 1 TBS or 2 TBS

3 cloves crushed or sliced garlic

Puree the whole tomatoes in blender then pour in medium saucepan and add the spices and garlic.  After bringing to a boil, taste test to see if more spices are needed.  If so, add more until you like the taste.  Cook until a thick consistency for spreading on the crust.

 I also used Hormel turkey pepperonis.  I like them because they are not as greasy as many others out there.  I also topped with mozzarella cheese.  (Recently I made one with pepperoni, ground beef and bacon…endless possibilities.)

Bake at 400 for approximately 20 minutes, but check the pizza at about 15 minutes in case it gets done sooner.  Ovens may vary.  Mine took slightly longer, but I have to cook mine slightly lower due to oven settings needing adjusting.

It’s DONE!  My hubby cut it and took a slice before I could get a picture!  He said “I don’t know why you have to take a picture of all our food, anyway!”.  ;O)

I also recently made a barbeque chicken pizza using Sweet Baby Ray’s BBQ Sauce, Hickory Smoke flavor, I think it was called…I usually prefer the original, but I picked up the wrong bottle out of the fridge.  It was actually delicious!  I cooked chicken breasts in the pressure cooker just covered in water and seasoned with onion flakes, sea salt and a little garlic powder, until it was so tender it was nearly falling apart.  Then I took it out of the broth and cut it up in a bowl.  I saturated it with the BBQ sauce and set it in the fridge for later use.  Next, I made my pizza dough (the pizza dough cycle on my machine takes 55 minutes).  After preparing the crust just like above, I used more of the BBQ sauce and spread the chicken around the crust.  I topped it with mozerella cheese and baked just like pizza above.  YUM!!!!

Buttermilk-Oatmeal Bread

Makes 1  1/2 pound loaf

1 cup quick-cooking or rolled oats

1   1/4 cups buttermilk

2 TBS honey

1 TBS butter

2   1/4 bread flour*

3/4 tsp salt

1 tsp active dry yeast

Spread oats in a shallow baking pan and bake in 350 degree oven for 15-20 min or until lightly browned.  Stir occasionally and check often in case they brown sooner.  Cool slightly.

In bread machine, add buttermilk, then honey, then butter, then flour, then oats, then salt, then active dry yeast.

Use basic white bread cycle for 1 1/2 pound loaf if your machine does not have a whole grain cycle. 

I set my crust level on light and it turned out perfect.

*If your loaf appears too wet, add up to 1/2 cup bread flour depending on your altitude.  This recipe works perfect at just over 2,000 ft above sea level where I live.

Freda’s (mother-in-law) Mexican Cornbread

8 oz shredded cheese

1 tsp salt


1 lb ground beef

hot peppers

1 – 8 oz cream style corn

2  1/2 cups cornmeal

1/2 cup oil

1 tsp soda

1 cup buttermilk

Brown beef and onion, then drain

Spray bottom of iron skillet

mix oil, meal, corn, soda with 1 cup buttermilk

put half in bottom of skillet

layer beef, cheese and peppers next

put remaining batter on top

Bake for approx 45 min. at 350 degrees, or until cornbread layers are done.