Favorite Recipes From Alabama’s Finest Cooks

• Heat the bacon grease or oil in a large Dutch oven over medium heat. Add the beef and cook until mostly cooked through with a little pink remaining, breaking up any clumps with a wooden spoon.
• Add the onions, garlic, chili powder, cumin, salt, pepper, and cayenne, and cook until fragrant, one more minute. Stir in the tomatoes.
• Reduce the heat to low and simmer for 30 minutes. Add the cauliflower and continue to cook until tender, another 15 minutes or so.
• Add the cheese and stir in until melted. Serve with your favorite chili toppings such as sour cream and avocado.

• Preheat oven to 350^o F. In a large bowl, sift in 2 cups of almond flour. If you don’t have a sifter, make sure there are no large clumps of flour. Add the baking powder, salt, couple cracks of pepper, onion and garlic powder, green onions, and mix well. In a small bowl, whisk the eggs and add the melted oil, mix well. Pour the wet batter over the dry batter and use a spatula to mix well. Add the shredded cheese and mix until well incorporated. Line a sheet tray with parchment paper and fill a ¼ cup measuring cup about ¾ full of dough. Form the dough into a ball and place on the parchment paper. Repeat with remaining dough, making sure they are not too close to each other. Bake for 20-23 minutes, or until golden brown, and remove from oven. Allow to cool for 15 minutes and enjoy!
• Biscuits will keep in the fridge for 3 days or can be frozen for 2-3 months. 

Casserole

• Mix casserole ingredients well and pour into prepared casserole dish (I spray mine with vegetable or canola oil spray).

Topping

• Combine flour and brown sugar. Mix well.
• Add chopped pecans. Blend well.

Instructions

• Pour over sweet potato mixture.
• Cut up ½-¾ stick of butter over flour topping.
• Bake uncovered @ 325^o for 45 minutes to 1 hour.

First Layer

• Cream together flour, butter, and nuts. Press into a 9 X 13 pan or casserole dish. Bake at 300^o for 15 min. Do not brown. Let cool.

Second Layer

• Whip together, spread on crust.

Third Layer

• Mix according to directions on package for pie filling. Spread on top of cream cheese layer. Top with remaining Cool Whip. You can garnish with crushed pecans and chill. You can make a day ahead and it will keep for several days (Enjoy).

• Mix sugar and water in saucepan and place on low heat until sugar is melted.
• Melt one stick butter in oblong baking dish. Combine 2 cups flour and ½ cup shortening in bowl; add ½ cup milk and mix. Roll dough on floured surface about ¼ inch thick and in a rectangle shape. Place diced apples on dough spreading evenly, leaving about ½ inch dough border around the apples.
• Start at one end of the dough and begin rolling dough like a jelly roll. Moisten ends of roll and slice in ½ inch slices. Place slices in the melted butter. Pour the water-sugar mixture over the slices. Mixture will seem too watery; however, the dough mixture will soak up the water during baking. Bake at 350^o for 55 minutes.

• Boil chicken for 30 minutes with salt and pepper. Remove chicken to cool. Save broth. Add more water and the 8 bouillon cubes and bring to a boil. Add 3 cups of noodles and cook 10 minutes. DON’T DRAIN!!! Add cut up chicken, 2 cans of cream of chicken soup, sour cream, and pepper. Cook on low for 30 min. Serve with crackers. Enjoy!!

Casserole

• Whip potatoes sightly, beat eggs, combine all ingredients and put in greased baking dish.

Topping

• Mix thoroughly and spread over potato mixture. Bake at 350^o for 20 to 30 minutes.

Salad

• Dissolve Jello in hot water. Add other ingredients. Refrigerate until sets.

Topping

• Mix cream cheese and sour cream. Add sugar and vanilla. Beat until mixture forms soft peaks. Spread over Jello mixture after it sets. Sprinkle with chopped pecans. 

• If you prefer “chicken dressing,” boil a whole chicken in 3 quarts water; salt and pepper to taste. Let chicken cool and skim fat off broth and use this for your chicken broth. Sauté onions in margarine until tender, but not brown. Add celery to this. Combine all other ingredients; then add broth and mix well. Place dressing (and deboned chicken) in greased casserole dishes and bake @ 350^o for 30-40 minutes or until slightly brown.

• Sauté first three ingredients until sausage is fully cooked. Drain off excess grease and put back in pot. While sausage is cooking, boil potatoes until tender. I cut them in cubes and cook in microwave. Then add all remaining ingredients to pot, and pour in coconut milk and stock. Season to taste. 6-8 servings.

• Place one crescent roll in bottom of 9×11 pan. Mix cream cheese and sugar. Spread on top. Place other crescent roll on top. Mix 2 tablespoons confectioners sugar with milk. Spread on top. Bake at 350^o for 20 minutes. Mix confectioners sugar and milk. Pour on top while hot. When cool, cut in squares.

• Preheat oven to 350 degrees. Combine potatoes, sugar, eggs, vanilla, ½ cup butter, and milk. Beat well. Spoon into a greased casserole. Combine brown sugar, flour, and ⅓ cup butter in a bowl and mix well. Spread over potato mixture. Sprinkle with pecans. Bake for 30 minutes or until heated through. Cooking time: 30 minutes. Serves 6-8 people. ENJOY!

Cake

• Cream together butter and shortening. Add sugar and continue to cream until perfectly smooth (about 10 mins). Add eggs one at a time, beating until well-blended. Add flour a little at a time. Slowly add milk, then extracts and lemon zest. Add baking powder last. Grease and flour a tube or Bundt pan. If a tube pan is used, cut a piece of wax paper to fit and place in bottom of the pan. Pour cake batter into pan and place in a cold oven. Turn temperature to 340 degrees and bake for 1 hour and 15 minutes. Remove from oven and cool slightly. Remove cake from the pan. When completely cooled, glaze cake.

Glaze

• Add juice to powdered sugar and stir until smooth. Add additional powdered sugar or juice until desired consistency is obtained. Stir in lemon zest. Slowly pour over the cake. This cake freezes well. Slices can be reheated in a microwave oven.