Category Archives: Family Recipes

Mom’s (Liz) Peach Cobbler

Melt 1 stick butter in 9 x 13 pan

cook large can peaches in pan w/1/2 cup sugar, 1 tsp cinnamon, 1/4 tsp salt and 1 TBS lemon juice

Mix together the following:

1 1/2 cup flour

3/4 cup sugar

1 can evaporated milk or 1 1/2 cup whole milk

Pour mixture in pan.

Pour peaches in pan in mixture

stir a little.

Mix cinnamon and 1/2 cup sugar and sprinkle on top


Bake at 350 for approx 35 min, or until golden brown.

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.

Aunt Juanita’s Squash Casserole

Cook 6 cups cups – squash OR zucchini with 1 chopped onion

drain and set aside. (should yield 4 to 6 cups)


2 Eggs slighlty beaten with fork

add 1 can cream of chicken OR cream of mushroom soup

mix together, then add the squash/zucchini and onion mixture

Next mix together:

8 oz Peppridge Farm Herb Stuffing Mix

1 stick butter

Put 1/2 herb season mixture in bottom of casserole dish.

Layer with the squash mixture.

Add remaining stuffing mixture on top.

Bake at 350 degrees 30 minutes

Mom’s (Liz) Chicken Dumplings

Cover a chicken (either whole chicken, or a large bag of chicken breasts) with as much water as pressure cooker allows…

ADD onion, onion powder or onion flakes, a little sage, 4 bouillon cubes and a light touch of garlic powder…to water and chicken.

COOK chicken until done.  (If using whole chicken, remove chicken from broth and de-bone.  Return meat to the broth.)

Add more bouillon if needed (go by taste of broth)

Add 1 can evaporated milk.


3 cups Self-rising flour

2 TBS vegetable oil

enough buttermilk to moisten dry ingredients and drop by spoon.

Bring broth to boil and drop dumplings by spoon fulls.  Cook until done.  Dumplings will get very fluffy and large.

Freda’s Red Velvet Cake – NOT CREAM CHEESE ICING!!!

This icing is not made with cream cheese.  Instead, it is a mixture that is in two parts.  One part is boiled, then completely cooled before adding it to the other mixture that is whipped. 

Red Velvet Cake

½ cup Crisco

1 tsp vanilla

1 oz bottle red food coloring (often found on cake aisle at grocery store in spices near vanilla flavoring)

1 tsp salt

1 cup buttermilk

2 cups plain flour

2 eggs

1 ½ cup sugar

2 tsp cocoa

2 tsp soda

1 TBS vinegar

Cream shortening and sugar.  Add eggs, food coloring and vanilla. Sift dry ingredients and add to mixture, alternating with buttermilk.  Beat until smooth.  Add vinegar and soda and mix well.  Bake at 350 degrees for about 30 minutes.

Icing for Red Velvet Cake – 2 steps to make…

(NOT MADE FROM CREAM CHEESE/is a partially cooked icing…and SWEET!!!)

1 cup milk (suggest evaporated like Carnation…or whole is fine, too)

¼ cup flour

Pinch of salt

In saucepan, mix milk and flour and cook until thick.  Add pinch of salt and set aside to cool.


1 cup sugar

½ cup Crisco

1 stick butter

1 tsp vanilla

Beat sugar, Crisco, butter and vanilla on high speed until fluffy.  (Note from Teresa: I use my Kitchen Aid for this icing!)  After first mixture has completely cooled, stir it once more with a spoon, then add it to the second mixture and beat again until well blended.  You may see small lumps sometimes, but it will still taste good.  Less likely to have the lumps if it is completely cooled and remixed before adding mixtures together…

Spread over a cooled cake.

NOTE FROM TERESA: This cake is even better after it has been in the fridge for a day!  YUM!!!! (family favorite)