Category: Recipes

Recipes

Sweet Cream Pie

This is one of Grandma’s (Mabel Eggen Melby) recipes passed down from Auntie (Claire Arlene Melby) to Mom (Margaret Melby Lee).

Sweet Cream Pie
 
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Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 cup sugar
  • 1 Tablespoon corn starch
  • 1 pint heavy cream
  • 3 egg whites
  • 1 unbaked 9-inch pie crust
  • ground nutmeg
Instructions
  1. Mix sugar, corn starch, and cream. Let stand while beating whites.
  2. Beat egg whites until frothy and fold into cream mixture.
  3. Pour into 9" pie pan, sprinkle nutmeg on top and bake at 400 degrees for about 30 minutes (375 for glass pan).

 

Pistachio Ice Cream

I’ve made this ice cream recipe a few times now and its come out great each time.  It hasn’t replaced Cookies ‘N Cream as my personal favorite, but its still pretty darn good.

Pistachio Ice Cream
 
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Ingredients
  • ½ cup & 2 Tbsp unsalted, shelled pistachio nuts (do not use ones w/ red dyed shells)
  • 2 Tbsp light corn syrup
  • 1 cup half-and-half
  • ½ cup sugar
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ tsp salt
  • 1 cup heavy cream
Instructions
  1. Place ½ cup of pistachio nuts and the corn syrup in a food processor. Process for 2 minutes or until the nuts are completely smooth.
  2. Bring the half-and-half to a simmer in a small heavy saucepan. Add the sugar and stir until it is completely dissolved. Remove from the heat. With the food processor running, slowly pour the hot half-and-half into the nut puree through the feed tube. Process until the mixture is completely smooth. Pour the nut mixture through a strainer into a large clean bowl. Allow to cool slightly. Stir in the vanilla and almond extracts, salt, and cream. Refrigerate until cold or overnight.
  3. Stir the chilled cream, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions, adding the remaining 2 tablespoons of nuts when the ice cream is semifrozen. Allow the machine to mix in the nuts. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Notes
The Ultimate Ice Cream Book
by Bruce Weinstein
Page 105

 

Mississippi Pot Roast

Okay, I admit, I got this recipe from a Facebook post, but I made it last weekend and it was delicious.  I’m going to make it again, so I’ll include it here on the site.  I think next time I may try replacing the pepperoncini peppers with something a little hotter, like jalapenos.

Mississippi Pot Roast
 
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Recipe type: Slow Cooker
Serves: 3 - 4
Ingredients
  • Chuck Roast
  • 1 packet of Hidden Valley Ranch Dressing
  • 1 packet of Au Jus mix
  • 1 stick of butter
  • 5-6 pepperoncini peppers
Instructions
  1. Okay, I admit, I got this recipe from a Facebook post, but I made it last weekend and it was delicious. I’m going to make it again, so I’ll include it here on the site. I think next time I may try replacing the pepperoncini peppers with something a little hotter, like jalapenos.

 

Cajun Burgers

This recipe has become the main burger recipe I use for cook-outs.  Everyone seems to like them, and in my last cook-out, the Turkey Cajun Burgers disappeared faster than the regular Cajun Burgers.

Cajun Burgers
 
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Recipe type: Main Course
Ingredients
  • 3 pounds of ground beef
  • 1 pound of pork Andouille sausage
  • 1 Tbsp of Cajun Seasoning
  • Worchestershire sauce
Instructions
  1. Remove the sausage casings from the Andouille sausage.
  2. Mix the sausage, ground beef together, and seasoning together.
  3. Add Worchestershire sauce to taste.
  4. Form mixture into patties.
Notes
Will make about 12⅓ lb. patties. For a Turkey-version of this recipe, substitute: - Ground Turkey for the Ground Beef - Chicken Andouille for the Pork Andouille - Add 1 egg into the mixture to allow it to stick together and form the pattie.
Nutrition Information
Serving size: 5.3 ounces

Deviled Eggs

This is mom’s deviled egg recipe.  It’s always made for Thanksgiving and Christmas dinners.

Deviled Eggs
 
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Recipe type: Side Dish
Ingredients
  • 12 hard-boiled eggs
  • 4 Tbsp mustard
  • 3 Tbsp mayo
  • 1 Tbsp dill relish
  • Tabasco (to taste)
  • Paprika (to taste)
Instructions
  1. Shell the eggs. Cut the whites in half and set the yolks aside.
  2. Mash the yolks and mix in the mustard, mayo, relish, and a dash of Tabasco.
  3. Scoop the yolk mixture into the halved egg whites.
  4. Sprinkle paprika on top of the eggs.