Cheddar Biscuits with crispy Brown Sugar Bacon and Apples, Oh My!

If you're needing a little comfort, a little love in your tummy, THIS is just the ticket! The combination of the soft buttery biscuit with the sweet and sticky bacon... mmmm, and throw in a fresh slice of tart apple? Um, yeah, incredible and you're silly if you don't try it.

-First make the biscuit. Now, I've heard a lot of people say they are terrible biscuit makers, but if you just remember a couple of things, you will have the tastiest biscuits ever. 1. Cold butter only, cut up. 2. Don't over work your biscuit dough. Like pie crusts and other pastry doughs, you want your biscuits to be soft and light. So you have to make sure there are still little pea sized pieces of butter when you start to roll out your dough!!!

Cheddar Biscuits:

2 C all-purpose flour
1 Tbsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
1 stick of butter (cold)
2/3 C of cold milk
handful of shredded cheddar cheese

www.make-it-do.com

Preheat your oven to 450. Stir or sift all of the dry ingredients together. Then cut in the butter to pea size pieces. Add the milk and the cheese and and carefully stir til the dough clings together. Knead for maybe 10 strokes or even less. Roll it out on a floured surface to 1/2"-1" thickness and cut with a biscuit cutter, or a similar size glass. Bake with the biscuits touching for 10-12 minutes. Serve warm!!!

Brown Sugar Bacon aka fat crack:

12 slices of good bacon, not too thick
1 C brown sugar
1 tsp ground mustard
1 tsp nutmeg
1 Tbsp cinnamon

Preheat your oven to 350. Put foil on a baking sheet with a rack on top. Mix sugar, mustard, nutmeg, and cinnamon in a gallon size zip lock bag and shake each piece of bacon in the mix. Then twist each slice and place on the rack. When all of the bacon is on the rack, bake for 30 minutes. Let it set for about 5 minutes before you serve.

While your biscuits are baking, slice a Granny Smith apple really thin and serve the three ingredients separately or sandwich style.

Peppermint Marshmallows MSL Style

Ingredients

• Vegetable-oil cooking spray
• 2 cups sugar
• 1 tablespoon light corn syrup
• 4 packages (1/4 ounce each) unflavored gelatin
• 3/4 teaspoon peppermint extract
• 2 large egg whites
• 2 teaspoons red food coloring

Directions

1. Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
4. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

Latkes

Mmmmm, latkes are so yummy! I've never seen them served like this, but they look really tasty. Salmon and eggs are making my mouth water!!!

Anyway, topped with applesauce and sour cream, or however, latkes are a wonderful comfort food. They're like other Hanukkah foods, fried in oil, but if you make them right, they're light and crispy and not greasy at all!!!

Ingredients:

• 4 large russet potatoes, peeled
• 1 small white onion, finely grated
• 2 large eggs, lightly beaten
• 3 tablespoons all-purpose flour
• 2 tsp coarse salt
• Freshly ground black pepper
• Vegetable oil, for frying
• 
  

Directions

1. Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
2. Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
3. Add onions to bowl; stir in eggs, flour, salt, and pepper.
4. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
5. Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.

(I got this recipe from MSL, and tweaked it just a little.)

Lebkuchen, the German Christmas Cookie

I love Lebkuchen! Living in Germany for so many years, I grew up eating this holiday treat and every once in a while work up the nerve to make them. It's not easy. It's a cross between gingerbread and snicker doodle maybe? Hmmm, maybe not. You'll just have to try them for yourself. And hey, if you don't want to spend a couple hours working on them, they have deliciously authentic versions at Aldi and Trader Joe's!



Lebkuchen:
3 C honey
2 1/4 C packed brown sugar
3 eggs
1 TBSP lemon zest
3 TBSP lemon juice
8 1/4 flour
1 1/2 tsp cinnamon
1 1/2 tsp allspice
1 1/2 tsp nutmeg
1 tsp cloves
1 C chopped candied citron
1 C chopped pecans
2 C sliced almonds
1 1/2 C white sugar
3/4 C water
1/3 cup sifted confectioners' sugar

-Bring honey to a boil, remove from heat and cool slightly. Stir in brown sugar, beaten eggs, lemon rind and juice. Combine flour, baking soda and spices and gradually add to the honey mixture. Stir in citron and pecans. Cover and chill overnight.

-Preheat oven to 400. Shape dough into 1" balls. Place 2" apart on a greased cookie sheet. Gently press to 1/4" thickness. Gently press an almond slice in the center of each cookie. Bake for about 10 minutes. Remove cookie sheets from oven. Brush glaze over cookies and remove to wire racks to cool.

-Glaze: Combine 1 1/2 C sugar and water in a small heavy saucepan, cook over low heat, stirring until sugar dissolves. Cook over high heat, without stirring, until mixture reaches thread stage. Remove from heat, stir in confectioner's sugar, mixing well. Pour over cookies.

 Fröhliche Weihnachten! Merry Christmas!!!

I Love Some Pie

Homemade Apple Cranberry Pie. Worth every calorie!!!


-3-4 large Granny Smith apples peeled and thinly sliced
-2 TBSP lemon juice
-1/2 C sugar
-1 TBSP flour
-2 tsp cinnamon
- handful of cranberries
-1/2 stick butter
- enough crust for a double crust pie
-1/4 C of cream
- sugar in the raw

- Mix up the apples, cranberries, lemon juice, sugar , flour, and cinnamon. Line the pie pan with half of the unbaked crust. Fill with the mixture and put pieces of the butter throughout. Top with the other half of crust and put a few vent holes in the top. Brush with the cream and sprinkle with sugar. Cover with foil. Bake for 30 minutes at 375, then take off the foil and continue baking for another 20 minutes or so.

Rice Rice Baby

• Rice Pudding is one of my favorite cool weather treats. Here's my recipe:
• 
  
• RICE PUDDING
• 
  
• 1/2 gallon of whole milk
• 1 cup white sugar
• 1 cup uncooked long-grain white rice
• 3 eggs, lightly beaten
• 1/2 cup cream
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• (You can top it off with some cinnamon, nutmeg, and/or some raisins soaked in warm water and rum extract... If you're really feeling indulgent, you can't go wrong with a dollop of fresh whipped cream!)

Directions

1. In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. 
2. In a small bowl, combine eggs, 1/2 cup cream, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Cool.
3. You can serve warm with your desired toppings, or wrap tightly with plastic wrap and store in the fridge.

What's For Dinner?

Here is a dish I make when I want comfort food minus the muffin top. It's pretty easy and I think you can find the ingredients at any grocery.

-First you make a pot of good sticky Asian rice, not that fluffy nonsense that comes in a box. Rice should take more than a minute.
-Quarter a small head of cabbage and steam until the leaves are flexible, not soggy.
-Take one 1 lbs of ground turkey and add, 1 egg, 2 chopped green onion, 1-2 cloves of garlic minced, salt, pepper, and 1/2 C of Japanese breadcrumbs. Mix well with your hands. Then shape into small, bite size disks and fry in olive oil until the patties are cooked all the way through. (non stick pan works the best)
-Julienne two small carrots.
-Mix some soy sauce, sesame oil, sesame seeds and a spoons worth of "Sambal Oelek" chili sauce together in a small bowl.

-Assembly: Take a small piece of the cabbage leaf, and layer inside a spoonful of rice, ground turkey patty, a couple of julienned carrot and a couple drops of sauce. Roll it all together and tie it with a thin piece of green onion.

So so SO tasty!!!

So Cute it Makes Me Mad

I love miniature stuff. Doll houses that light up, Christmas villages, petit fours, they all make me smile. These little gingerbread houses, however, are the cutest little things I've seen in a long time!

Lorie, who is my go to girl for everything festive just posted these lovelies on her blog. She found this particular project at Not Martha but there are many more fabulous ideas she's found just in time for the holidays as well!!!

And it is, unbelievably, that time of year again.Yikes!

Soup

I love soup, all varieties... cold, spicy, creamy, chunky, smooth, etc... Soup is so good!

Here is a kind of Mexican soup I make when I am stressed for time and money. You can make it as fresh and fancy as you want, OR you can use canned/frozen veggies and it's still good.

I start off with a basic chicken broth. Whenever I boil chicken, I always keep the broth. It's much healthier than store bought (no MSG) and all you have to do is skim off the fatty bits on top and freeze it in a marked container. However, store bought is still good or even chicken bouillon cubes and water if you're out of everything else.

So once you get that nice and bubbly in a pot, you can add a little chicken (canned is fine if you don't have a frozen or fresh piece as well) and fresh garlic if you have some. Then let it simmer for a bit. I also salt my soup a little between each step.

Then add your veggies. My favorites are: carrots, potatoes, black beans, corn, green beans and onions... in that order. It takes a lot longer to cook carrots and potatoes, but again, you can also just get a big bag of mixed vegetables too!

Then goes in a little tomato paste and a can of ROTEL. This is my favorite ingredient! It adds a little spice and color.

Then a little garlic powder, salt and pepper to taste. Last but not least, I always throw in a handful of cilantro right before serving.

You can serve this with some tortilla chips sprinkled on top and buttery rice with lime on the side. YUM!!!

What's For Dinner?

Fried Cabbage and Bacon
Mashed Potatoes
French Bread with Rhubarb Jam


Fried Cabbage and Bacon:

1 head cabbage, coarsely chopped
1/2 package of bacon, diced
2 julienne carrots
1 chopped onion

Fry bacon, and then add the carrots, onion. When carrots start to soften, add the cabbage. Salt and pepper to taste. Easy comfort food!

Try Something New!

I've never made this, but it looked and sounded delicious. I'll make it some time this week because I have all the ingredients already and can top it off with "Greek Gods" yogurt. Love that stuff! (It's really good on naan bread with a little jam for breakfast. Full fat, just fyi.)

I would probably serve these peppers with some seasoned turkey patties on the side and fresh tomato wedges alongside the lemon as well. Thanks Martha once again, for being so awesome!

Ingredients

• 4 large bell peppers
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 cup crumbled feta (4 ounces)
• 1/2 cup couscous
• 4 scallions, white and green parts separated, thinly sliced
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Coarse salt and freshly ground pepper
• Lemon wedges, for serving

Directions

1. Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
2. Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl. Season with salt and pepper and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high in a slow cooker, 4 hours.
3. Sprinkle peppers with scallion greens; serve with lemon wedges.

Cook's Note

To make in the oven: Preheat oven to 350 degrees. In step 2, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Proceed with step 3.

Apple Dumplings Like Oma Used to Make

I love experimenting with new recipes, and I love it even more when they turn out well! My sister sent me a recipe the other day for apple dumplings and it sounded weird enough I had to try! I tweaked it just a little and it turned out delicious! Not only is it easy, but it requires ingredients that most of us have on hand. My whole family loved it, I hope you try it and love it too!

(PS. While it's perfect for fall, it would be beautiful and delicious during the holidays as well. Adding some sugared cranberries would make the sauce a lovely pink color, and served with some vanilla ice cream, it would be an easy alternative to homemade pie.)


EASY Apple Dumplings:

2 large Granny Smith Apples peeled and cut into 8 wedges
2 packages of refrigerator crescent rolls
1 C butter
1 1/2 C white sugar
1 tsp ground cinnamon
1 Tbsp flour
1 1/2 C Sprite

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar, flour and cinnamon. Cook until it's completely incorporated all of the butter. Pour over the apple dumplings. 
4. Pour Sprite over the dumplings.
5. Bake for 35 to 45 minutes uncovered in the preheated oven, or until golden brown.
6. Let it cool for at least 15 minutes so the sauce can thicken up and serve with fresh whipped cream or vanilla ice cream!

Deviled Eggs... Perfect 4th of July Picnic Appetizer

When it comes to bringing an appetizer to a party, I know I can never go wrong with deviled eggs. The last time I brought a double batch of them to a party (48 servings!), people started rushing me…but not to say “Hi,” give hugs and kisses, etc. Instead it was more like a stampede with exclamations of “Oh my gosh, you made deviled eggs!” People were grabbing the little puppies straight off the platter—it was clean 15 minutes later." By Jessie Price, Deputy Food Editor for EatingWell Magazine


My Deviled Egg Recipe:


Eggs
Miracle Whip
Salt
Pepper
chili powder
paprika
chives


Boil eggs for 8 minutes and then let them sit with a lid on for a while. Then pour cold water over them after cracking and soak until they're cool. This makes peeling a cinch! Then peel and cut them in half, reserving the yolks in a bowl. Add Miracle Whip to the yolks and whip until it is super creamy. Salt, pepper and a dash of chili powder to taste. Fill the egg white halves with the yolk mixture and garnish with paprika and chives. It's a really pretty recipe. People enjoy eating pretty food I think, but not if tastes like garbage! It's all about the balance.

Comfort Food

This recipe is called, "To Die For Blueberry Muffins" and the folks at allrecipes.com weren't lying. I tried it and I love it.

1. Preheat oven to 400 and line muffin pan.

2. Combine 1 1/2 C flour, 1/2 C sugar, 1/2 tsp salt, 2 tsp baking powder.

3. Mix in measuring cup, 1/3 C vegetable oil, 1 egg, 1 tsp vanilla and enough milk to equal 1 cup.

4. Add wet mixture to dry and fold in 1 C of blueberries.

5. Fill 12 muffin cups with the mixture evenly. Then top with THIS:

1. Mix 1/2 C white sugar, 1/3 C flour and 1 1/2 tsp cinnamon. Cut in 1/4 C of butter cubed.

Bake for 20 -25 minutes and enjoy!

Thai Chicken in Red Curry

I love Thai food, not as much as Korean food but close. So tonight I threw together some Thai chicken in red curry and it was DELICIOUS! Completely unauthentic, but delicious and easy:

*Heat 2 TBSP cooking oil in a large pot and add:

2 boneless, skinless chicken breasts, sliced thin and lightly salted

*Cook until the outside of the chicken starts to turn white. Then throw in:

3-4 small potatoes, chopped

*Stir that up until it's nice and hot and add:

2 TBSP or so of Thai red curry paste

*Stir and cook for about 5 minutes, then throw in the:

1 red bell pepper sliced

1/2 green pepper sliced

1 large onion sliced

1 zucchini chopped

1 container of small white mushrooms

*Cook until the color of the veggies get nice and bright. Stir in:

1 can of coconut milk + 1/2 can of water

a couple drops of fish sauce

2 spoonfuls of brown sugar

*Cook on medium heat with the lid on until the potatoes are just done, under 10 minutes and salt to taste. Serve over rice (never use Minute Rice, use a good, authentic, sticky Asian rice) and top with a little cilantro and/or basil and garnish with a lime. It's good, try it!

Hoddeok

Hoddeok is a Korean dessert that I make for my family a lot. It's a traditional street food that is so simple to make and kids absolutely love it! It's kind of like a doughnut/sweet pancake/beignet type dessert. Here's what you do:

Place one cup of warm water in a bowl and add: 2 TBSP white sugar, 2 tsp yeast, 1/2 tsp salt and 1 tsp vegetable oil. Stir until it's completely dissolved. Add 2 C of all purpose flour and mix it until there are no dry spots. Cover it with plastic wrap and a lid, and let it rise for one hour. Dough will be very sticky. Then punch it down and let it rise again for 20 minutes.

In the meantime, put 1/2 C brown sugar, a pinch of salt, 1 tsp of cinnamon, and a handful of walnuts into a food processor. Pulse until it's all chopped up and mixed well.

Heat a couple of TBSP of vegetable oil in a pan on medium heat. Flour your hands and counter, then separate the dough into 8 parts. Flatten one of the dough balls in your hand and place a heaping spoonful of the brown sugar mixture into the middle. Then pull the sides together and seal the top so the filling is all enclosed. Then place the dough, with the sealed side down in the warm, well oiled pan.

Fry for a couple of minutes and then turn over. At this point you'll use your spatula to flatten the dough ball completely. Cook for a couple of more minutes and flip it again. Then cover with a lid for a couple of minutes. Remove it from the pan and put it on a plate with paper towels to get the excess oil off. Serve warm/hot, whatever you can stand!

The outside is crispy, the dough is chewy and the center has turned into a lovely nutty syrup. You can change out the filling too if you'd like. Nutella is delicious as a filling with some powdered sugar on top, or you can go savory and fill it with cheese! The ultimate comfort food!!!

For a video tutorial, go here:

www.maangchi.com/recipe/hoddeok

This is my favorite website for Korean recipes. They always turn out well, using simple, easy to find ingredients, especially if you have a local Asian grocery. Enjoy, and let me know if you tried it!

UPDATE: You can cook this without a filling and just drizzle honey on top when it's hot. I tried it and it's good!

Cheesy Grits and Buttermilk Pie

I love living in the south. I really do! I've lived in the US all together for something like 19 years and most of that has been spent south of the Mason Dixon line. I hope it stays that way, especially because of the friendships I've made with "legit" southerners who have taken me under their wings and shared top secret personal info, like family recipes. Corn pudding for one, is a holiday favorite, boiled custard is another (I've never made it because you can buy it at the grocery store) pickled watermelon (never tried this either)... but here are two more worth trying over Christmas break. Ultimate comfort foods!

Cheesy Grits (a variant of a southern fave):

2 c water

1 1/4 c milk

1 tsp salt

1 c grits

1/2 c and 1 tbsp butter

1/3 c green onion chopped

4 oz velveeta

1/4 tsp garlic powder

2 1/2 c shredded cheddar

1 can of spicy Rotel

Cook your grits in milk and water. Add salt and stir until it's thick and creamy. Add your 1/2 c of butter and stir. Saute the green onions in the tbsp of butter and then add to the grit mixture. Add both the velveeta and the cheddar until they're melted and garlic powder. Then stir in the rotel until it's completely incorporated. Bake at 350 for 40 minutes uncovered. SO GOOD WITH FRIED CHICKEN, COLESLAW AND HONEYBUTTER BISCUITS.

Lemon Buttermilk Pie:

3 eggs

1/2 c butter

1 1/2 tbsp flour

1 c buttermilk

1 tsp vanilla

1 tbsp lemon juice

1/8 tsp nutmeg

uncooked pie crust

heavy whipping cream plus one tbsp sugar

Mix well and pour into an unbaked pie shell. Bake 40-60 minutes at 350. While baking, whip your cream and sugar until peaks form. Cool pie and serve with a healthy dollop of cream on top (It takes the edge of the tanginess and richness of the pie)

Butter makes everything better.

Really Tasty Biscotti and Hot Cocoa for Dipping

I've been experimenting with different biscotti recipes lately (I don't know why) and have found the most delicious combination of crispy, sweet, nutty and rich. It's pretty easy, but be warned, it makes a TON! Here's the recipe...

Biscotti:

12 ounces butter (4 sticks)
1 3/4 cups white sugar
6 eggs
2 teaspoon anise extract
1 teaspoons vanilla extract
6 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 C sliced almonds (I'm going to try pistachios next time)

Directions:
Preheat oven to 350 degrees F ( 165 degrees C ).
In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Beat on medium speed for a few minutes, scraping the bowl.
Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Let cool for a few minutes. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes or until golden brown.

AND, if you need a tasty cocoa recipe for the fall and winter, this one is fool proof!!!

Hot Cocoa:

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

3 cups whole milk
3 cups boiling hot water

Directions:
In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water (mix well) and then milk. Heat through, stirring occasionally. Do not boil. Store covered in refrigerator.

Biscotti can be made with other things too, like craisins or added cocoa for chocolate biscotti. One of my favorites is biscotti dipped in or topped with melted chocolate. White chocolate macadamia would be delicious!!!

Happy Fall Y'all

"Autumn is almost here, the first day of fall 2010 is officially weeks away; and depending on where you live in the U.S. and Canada it can feel like an autumn breeze is blowing (Vancouver) or like the high heat of summer like is for people in New York City. Officially, summer does not end until September 22 which marks the first day of fall 2010 at 11:09 EST. The September equinox is also known as the Autumnal Equinox. 'The sun crosses the celestial equator and moves southward in the northern hemisphere during the September equinox. The location on the earth where the sun is directly overhead at solar noon is known as the subsolar point. The subsolar point occurs on the equator during the September equinox and March equinox.'
Source: timeanddate.com"

So right, it's not fall yet, but I'm ready now.

Fall is such a lovely time of year in Tennessee and for the first time in months I'm excited about cooking again. Even with air conditioning you feel gross when it's 102 degrees outside and completly unmotivated to turn on anything that would make the air hotter or more humid! I especially love fall recipes, like breads, soups and PIES and was aghast the other day when half my YW didn't know what a chess pie was. WHAT!!!! How can you live in Tennessee and not eat chess pie? Well, this needs to be and will be addressed and I'm just the Amerikorean to do it. I make the best chess pie this side of the DMZ.

Here's a yummy recipe for you all to try if you'd like.

CHESS PIE from allrecipes.com

Ingredients:

1/2 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon cornmeal
1/4 cup evaporated milk
1 tablespoon distilled white vinegar
1 (9 inch) unbaked pie shell

Directions:
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.
Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.

There are many different variations so I didn't post my own recipe which is for a buttermilk chess pie. I wanted to go for something more traditional. You can also make a lemon chess or chocolate chess pie. Those are both delicious as well!