Hi everyone! I am so glad that you have decided to stop by Homemade Harmony! I created this page for my other passion in life...cooking! This page is dedicated to my great-grandmother, Lillian Earline Smith (Meemaw). She, like me, loved to cook and found great pleasure in creating meals that brought a smile to people's faces. She is the best cook that I have ever known and I cherish the memories that I have of her in and out of the kitchen.
Please feel welcome to use the forum to discuss and share recipes, techniques, cookware, marketing strategies, successes, failures, etc with regard to cooking. Feel free to post any pictures that participants might find useful. Invite your friends to join too!
So...it is officially football season and I could not be happier! Football, family, friends and food....can't get any better if you ask me! Since today was the kickoff of college football, I absolutely couldn't celebrate without whipping up some homemade goodies :) Here is a recipe that is definitely game-day worthy! It is delicious! Hope you enjoy!!!
3 medium sized red potatoes (peeled and diced into bite size pieces)
Cheddar cheese (for potato mixture plus extra)
Garlic powder (to taste)
Salt & pepper (to taste)
¼ cup sour cream
¼ cup milk
Bacon slices (cut in half)
Fresh jalapenos (halved with ribs and seeds removed)
Directions for potato filling:
Boil potatoes in salted water until they are cooked through. Drain off the cooking liquid and put back into hot pot and smash them. Add sour cream, cheese (as much as you like....absolutely can never have too much if you ask me), salt, pepper, and milk to potatoes. Add the milk slowly so that you don’t add too much and the potatoes become too runny. It may not take all of the milk. You want the potato mixture to be extra thick so that it can be stuffed inside the jalapenos.
Directions for stuffing the jalapenos:
Place a small piece of cheese in the bottom of the jalapeno half and cover it with the potato mixture. Wrap half a piece of bacon around the stuffed jalapeno and place on a
greased baking sheet.
Cook at 350 degrees for about 30-45 minutes or until the bacon is crispy. Depending on the size of the jalapenos, this could yield anywhere from 25-35 jalapeno halves. Enjoy! They are delicious!!
Jamie Stroud and I can sure keep the roads hot in Wilkesboro, NC. So, as Jamie Stroud and I rolled out of bed one morning after one of those nights, we had the bright idea that some cookies sure would be good. I had everything to make them with except chocolate chips. But wait....we had some left over Hershey bars from the night before when we were making smores (to go along with our wine of course) :). So here's the recipe...some of the best cookies I have ever made!!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
5 Hershey bars (broken into chunks)
3/4 cup Pecans (chopped)
1 cup quick cooking or old fashioned oats
*If you prefer a more moist cookie, use 1 1/2 sticks butter and 4 tablespoons of crisco.
*You can also replace the hershey bars with chocolate chips
Combine the first 8 ingredients well and fold in the remaining ones. Bake at 350 for about 10 minutes on an ungreased baking sheet. My cookies were quite large in size. The smaller you make the cookies, the higher the baking temperature and the shorter the baking time. Let the cookies rest about 2 minutes on the baking sheet before removing them and placing them on a wire rack to cool.
2 cups quick cooking oats
1 cup walnuts
1 cup shredded coconut
1/2 tsp ground cinnamon
3 tbsp honey
1 tbsp splenda brown sugar
2 tbsp splenda
2 tsp cooking oil
½ cup applesauce
Dried banana chips
Spray baking sheet with non-stick cooking spray. Put the first 3 ingredients on the baking sheet, evenly distribute salt, cinnamon, honey, splenda brown sugar, splenda, and oil over the ingredients and mix with finger tips. Then add the applesauce and work it through well. The applesauce seems a little odd, but it helps bind the ingredients together to form clusters in the granola. Bake at 350 for 30 minutes. Turn granola with spatula every 10-12 minutes. Try not to break it up completely, so that the clusters can form. When the granola is deep golden brown, it’s ready! After you remove it from the oven, add as many banana chips and dried blueberries as you like. I add about ½ cup of the banana chips and 1/3 cup blueberries. Hope you enjoy!
I love Chicken Salad because it can be made a thousand different ways. Many times, I will use any ingredients I have in the pantry to create a new spin on this classic. As long as you have the basic ingredients (chicken and mayo), you can make chicken salad. This is one of my faviorite Chicken Salad recipes yet. Hope you try it and enjoy :)
3 cups chicken breast (cooked and shredded/chopped)
1/3 cup dried cranberries
1/3 cup walnuts (chopped)
1/3 cup pineapple (crushed)
1/3 cup celery (finely diced)
½ cup Mayo (light)
1 tbsp honey mustard
1 lemon (juice)
1 tsp splenda
Prepare all ingredients for salad and put aside in a bowl. In a separate bowl, mix ingredients for the dressing. Then combine the salad and dressing. I prefer my chicken salad to be dryer than most, so if there doesn’t seem to be enough dressing, prepare another batch of the dressing and add it to the salad until you get the desired consistency you are looking for.
3 large chicken breasts (cut into bit-sized pieces)
1 large can pineapple chunks in juice (fresh or canned)
1/4 cup Soy sauce
2 tbsp Honey
1 cup pineapple juice
1 tsp red pepper flakes
Wooden or metal skewers (If wooden, must soak in water for at least an hour before use)
Mix soy sauce, honey, pineapple juice, and red pepper flakes together for marinade. Set aside 1/2 cup of marinade for dipping sauce. Place chicken into plastic storage bag and pour on remainder of marinade. Allow to marinate for 3 hours or overnight. Then skewer marinated chicken with the pineapple chunks and onion. Cook on hot grill until chicken is cooked throughout! For dipping sauce, place the marinade that was previously set aside in a sauce pan on medium heat and bring to a boil. In a separate bowl (off of the heat), mix 2 tbsp of marinade with 1 tsp of cornstarch and stir until there are no lumps. Add the cornstarch mixture to the boiling marinade stiring continuously and it will thicken it into a sauce. If you want diipping sauce to be thicker, repeat and add more cornstarch.