Easter Memories

Hello Everyone!

Easter Egg HuntEaster was this past Sunday, and as most, we had a special sunrise service at our church.  How wonderfully blessed I am to be able to worship and remember the ultimate sacrifice our Lord and Savior, Jesus Christ, made for all of us.  I hope you and your family attended an Easter Service, too.  I am sure many new Easter frocks were worn and eggs and candy were in abundance. I can hear my grandmother singing the Easter Parade song, “In your Easter bonnet, with all the frills upon it…”  Many probably participated in a church breakfast and/or family lunch, as was the plan for our day. Egg hunts (more like eggs just scattered all over the lawn) for the little ones took place as the adults cheered them on to “find” the plastic eggs with treats hidden inside. Lots of photos were taken and games were played, including croquet. However you celebrated Sunday, I hope you enjoyed and remembered the real reason the day is celebrated.

Last Easter (along with most other holidays and celebrations) was odd without my sweet husband. We were married on Easter weekend and always made it a point to celebrate our anniversary with dinner out, a trip to the beach, or a cruise like we took for our honeymoon and a few more milestone years following. The last cruise we took was in celebration of our 35th Anniversary. He was so proud and excited to tell me he had booked it himself…a suite with a balcony!  This year would be our 40th Anniversary.  I am blessed to have spent most of those years together, and that is a great testament to our love for each other. It is hard not to miss your best friend and soul mate.  Much “rain” has fallen along with the April showers. Without a doubt, we would be on a cruise in a suite with a balcony right now.

This year, the timing was off for my class to make and sell our hand-made and decorated peanut butter eggs. Our Spring Break came the week before Easter. The annual sale of 500+ of the confections preceding Easter was just not possible.  Many of our customers were disappointed, however my students were not. One class made a few batches, dipped them in chocolate and decorated them for both classes.  When we first started making the Peanut Butter Eggs years ago, I remember having some of the filling left over and bringing it home to make a few for my sweet husband who LOVED peanut butter eggs.  They were shaped and placed on the island in my kitchen to dry overnight so I could dip them.  He had already left for work early that morning before I came into the kitchen only to discover some were missing!  I called him to ask why he ate them before I finished them.  He replied that he had not eaten any of them. Puzzled, I turned around to see our Jack Russell and realized she had to have jumped up on one of the island chairs and helped herself to the missing eggs!  It was like she was giving me the, “I was just making sure they were fit for human consumption” look.  She was immediately banned to the yard for the day!

I am including the small recipe we have used for years to make the peanut butter eggs, though converted to make very large batches!

May God bless you and your family as He continues to bless ours,

Chef Woods

Peanut Butter Eggs

@ 16 1.4 oz. (@ 3 T.) Eggs before dipping in chocolate

Ingredients

  • 1 1/2 c. Softened Butter (3 sticks)Peanut Butter Eggs
  • 3/4 c. Peanut Butter, Smooth or Crunchy
  • 1 T. + 1 1/2 t. Light Corn Syrup *Tip-Spray measuring spoons with pan spray before measuring
  • 1/2 t. Vanilla Extract
  • 2 lbs. Powdered Sugar
  • 1 package @ 20 oz. Candy Coating Chocolate, Ghirardelli Chocolate Melts or Wilton Candy Melts
  • Royal Icing or Fondant Decorations

Procedure

  1. In a mixer bowl combine butter, peanut butter, corn syrup and vanilla.
  2. Gradually add in powdered sugar a couple of cups at a time to form a stiff dough-like filling.
  3. Line a sheet pan with waxed or parchment paper.
  4. Weigh 1.4 oz. or scoop 3 T. together of the filling.
  5. Roll each portion into a ball and then shape into an egg shape.
  6. Loosely cover with a paper towel and allow to air-dry overnight or several days. The more dry they are, the better for dipping.
  7. Melt chocolate per package instructions.
  8. Dip each egg in chocolate and return to waxed or parchment paper to harden.
  9. Carefully trim any excess chocolate from bottom of each egg.
  10. Place each egg in a paper cupcake paper cup.
  11. Decorate as desired.
  12. Store at room temperature.

 

Baking Blessings

By Rhonda Woods

Hello Everyone!

I hope you had a wonderful Valentine’s Day/Evening with family, friends, spouse, or significant other!  My daughter bought me my coveted Whitman’s Sampler….and I devoured it promptly!  LOL.  My students and I made a special “Amore” lunch for our faculty and staff on Valentine’s Day serving 4 cheese baked ziti, garlic butter bread sticks, spring mix greens salad, and chocolate delight for dessert!  It was enjoyed by all, and they anxiously await the announcement of our next faculty and staff lunch! Great support for our program.

20190215_144016 (1)I was also blessed to have attended a European breads class at Trident Technical College in Charleston last week.  The chef and staff were awesome, and the breads were delicious!  I have included some pictures of the beautiful breads the attendees and I made during the 6-hour class. The breads include Ciabatta, Challah, Baguettes, Levain, and Focaccia. I enjoy baking so much that I registered for the next 3 classes too! It’s just a little something for me to do as my year gets better and better.  Praise God for listening to me, for answered prayers, for peace, and for happiness.  “I am patiently waiting, Lord, for Your plan for my life.”  Baking may be one of His answers!

My daughter is our “Almost Valentine Baby,” born on February 12 (also Abraham Lincoln’s birthday).  It was a cold, wet day similar to what SC is experiencing now.  With a pocket of dimes for the pay phone to call the relatives, it was just my sweet husband, doctors, and nurses for the delivery.  While I was in recovery, he walked down to Taylor Almost Valentine BabyStreet Pharmacy from the Baptist Hospital for a bouquet of yellow roses. He is pictured here with his baby girl: a very musically gifted, beautiful inside and out, NASCAR Racing, Clemson fan just like her Daddy. We were not able to celebrate until after her birthday this year, but we made up for it with her special lunch request of herb marinated pork loin with sauce, butterbeans and rice, macaroni and cheese, and of course, her birthday dessert choice, strawberry swirl cheesecake with chocolate dipped strawberries!  All my family, my mom and sister, gathered together to celebrate.

May God bless you and your family as He continues to bless ours,

Chef Woods

Herb Marinated Pork Loin

@ 10 servings

Pork:

  • 4 lb. pork loin, trimmed (so @ 4 1/2 lb. before trimming)

Marinade:

  • 2 T. Italian seasoning
  • 2 T. granulated garlic
  • 2 T. olive oil
  • 3 T. soy sauce or Worcestershire sauce
  • 1/4 c. light brown sugar, lightly packed
  • 1 1/2 t. salt
  • 1/2 c. honey (optional)

Sauce:

  • Pan drippings strained
  • 2 T. corn starch
  • 1/2 c.
    Chicken broth/stock
  • 1 c. BBQ sauce (I use Baby Ray’s Honey BBQ)

Place the pork in a gallon freezer bag. Mix the marinade and pour over the trimmed pork, turning to coat. Polk meat with a fork all over to allow the flavors to penetrate some.  Refrigerate overnight.

Preheat oven to 350 degrees F. Slip the pork into a baking dish/pan and pour the marinade over it. Cover with plastic wrap and then heavy aluminum foil. Bake @ 1-1 1/2 hours or until a minimum 145 degrees F internal temperature is reached.  Remove the foil and plastic wrap and brown the top of the roast, if desired. Remove dish/pan from oven, remove pork to a cutting board to rest and carefully drain & strain the pan drippings into a medium saucepan. Whisk in the cornstarch, chicken broth, and BBQ sauce.  Bring just to a boil to thicken, whisking to prevent scorching.  Slice the roast, put it back into the baking dish/pan and ladle the hot sauce over the slices.  Cool any leftovers and refrigerate.

 

Crumb Topped Macaroni and Cheese

@ 12 servings

Macaroni:

  • 1 gallon hot water
  • 1 T. salt
  • 1 T. oil
  • 1 lb. dry macaroni

Sauce:

  • 6 T. butter or margarine
  • 1/2 c. flour, plain
  • 1 1/2 t. salt
  • 3/4 t. dry mustard
  • 1 T.  Worcestershire Sauce
  • 4 c. milk, whole
  • 1 lb. (4 c.) shredded cheddar cheese (I use Velvetta Cheddar)

Crumb Topping:

  • 2 c. fresh bread crumbs (@ 4 oz or 1/4 lb.)
  • 2 1/2 T. butter or margarine

 

Preheat oven to 350 degrees F.  In a small stockpot, bring water, oil, and salt for macaroni to a full boil. Add pasta and cook until al dente (done, but still firm), drain, and put it back into the stockpot. In a large saucepan, melt butter for the sauce.  Whisk in flour, salt, and dry mustard to make a roux.  Cook, stirring for 8 minutes over medium heat-DO NOT BROWN.  The roux should be light in color.  Add Worcestershire Sauce and milk, whisking until smooth.  Cook until thickened.  At this point, you have made Béchamel Sauce. The sauce should coat the back of a spoon and stay firmly separated when you drag your finger though it.  This is called Nappe’.   Add the shredded cheese and stir until melted.  Remove from heat and pour over the cooked macaroni in the stockpot, stirring to mix.  Lightly spray a 9″ x 13″ baking dish or pan with pan spray.  Pour the macaroni and cheese into the prepared dish/pan.  In a mixing bowl, toss the bread crumbs with the melted butter. Sprinkle the buttered crumbs over the macaroni and cheese.  Bake 20 minutes or until bubbly and the crumb topping is golden brown.  Cool and refrigerate leftovers.

Note: try this recipe with Gouda, Havarti, White Cheddar or Colby Jack Cheese.

 

4 Cheese Baked Ziti

@ 12 servings

Sauce:

  • 1 lb. ground chuck
  • 1-2 t. dry onion flakes
  • 44 oz. crushed tomatoes
  • 8-10 oz. oz. tomato puree
  • 1 1/4 t. Italian seasoning
  • 1 t. dried parsley flakes
  • 1/8 t. pepper
  • 1 t. salt
  • Cheese mixture:
  • 12 oz. cottage cheese
  • 6 oz. shredded mozzarella cheese
  • 6 oz. shredded Swiss cheese
  • 1 t. dried parsley flakes (optional)

Ziti:

  • 12 c. hot water
  • 2 t. salt
  • 2 t. oil
  • 12 oz. dry ziti

Topping:

  • 4 oz. shredded Provolone cheese
  • 1 t. dried parsley flakes

In a large saucepan, brown the ground chuck and onion flakes.  Drain.  Add crushed tomatoes, tomato puree, Italian seasoning, parsley flakes, pepper, and salt.  Simmer, stirring occasionally while making cheese mixture and cooking pasta.  In a small stockpot, bring water, salt and oil to a boil.  Add ziti and cook until al dente.  Drain.  In a mixing bowl, combine cottage, Mozzarella and Swiss cheeses with optional parsley flakes. Preheat oven to 350 degrees F.  Spray a 9″ x 13″ baking dish or pan with pan spray.  Combine sauce, cooked ziti and cheese mixture together (this will look very questionable, but hang in there, it is delish when baked together).  Cover the dish/pan with plastic wrap and heavy foil.  Bake 30-45 minutes or until bubbly.  Remove foil and plastic wrap.  In a small bowl, mix the shredded Provolone and parsley flakes together.  Sprinkle over the baked ziti.  Return to the oven to melt the cheese topping.  Cool and refrigerate leftovers.

 

Update on My Weight Loss Journey

by Tina Michelle Cameron

Hi everyone. I am 10 weeks and 5 days into my weight-loss journey. I have been under physician supervision since I started this journey in December 2018. I have not done as well as I had hoped regarding working out, but I am pleased so far with my weight loss and improvement of my blood pressure. I have cut out my go-to snack of Pringles, and I am 5 days short of 1 year without any soft drinks. I’ll admit there are times when I would love a good ice-cold Coca-Cola or Mountain Dew. This is the longest that I have ever gone without soft drinks since I was a teenager.

I am following the Keto diet. I know there are mixed feelings about this diet, but I am doing more of a modified Keto. I am not eating lots of fats every single day. I have increased my protein intake and decreased my sugar and carbohydrate intake. My nurse practitioner wants me to have a little carbs every day just not a lot. I have increased my water intake from 1-2 glasses a day to almost 3l daily.

When I began Keto, I found an app on my phone to log my food, water, weight, and exercise daily. The app calculates it for you and makes it easy. I will admit, I have not logged anything in the past few weeks, but I need to get strict again with this as it really helps you see what you have done. I also will be getting back in the gym tomorrow morning as my graduation is fast approaching in May, and I want to look nice when I cross that stage for my BSN degree at the University of Alabama.

I have found some really good recipes from a coworker-Brittany who is also doing Keto, and I have found some by simply doing a Google search. For the first time in a very long time, I am cooking every few days and enjoying it. The recipes I have enclosed below will last me a few days and with my hectic schedule, it is just easier to eat the same thing for 3 or 4 days in a row. I hope you enjoy the recipes, and I look forward to hearing from you. As of today, I have lost 21.5 lbs. and my blood pressure is within a normal range.

Egg Roll in a Bowl

This dinner recipe features ground pork, cole slaw mix, and seasonings to create a low-carb egg roll served in bowls.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 396 kcal

Ingredients

  • 1 lb ground sausage
  • 1 bag dry coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 1/2 cup low sodium soy sauce
  • sliced green onion

Instructions

  1. In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
  2. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
  3. Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

Nutrition Facts

Amount Per Serving

Calories 396 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 10g 50%

Cholesterol 81mg 27%

Sodium 1804mg 75%

Potassium 544mg 16%

Total Carbohydrates 10g 3%

Dietary Fiber 3g 12%

Sugars 4g

Protein 20g 40%

Vitamin A 3.9%

Vitamin C 52.3%

Calcium 6.7%

Iron 13.9%

* Percent Daily Values are based on a 2000 calorie diet.

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Foods That Mean Love

By Rachel Sircy 

I’ve mentioned in previous posts that I never try to blend together my own flour mixtures. I am a working mother of a four-year-old, and I simply don’t have the money or the time to hunt down and combine all those little bags of flour to make a baking mix that might make perfect doughnuts but can’t be used to dredge a pork chop. Actually, I don’t make doughnuts or porkchops, but that’s beside the point. What I use instead are gluten free all-purpose flour blends. There are quite a few of these on the market these days, but I recommend purchasing those that can be used as a cup for cup substitute for regular wheat-based flours. Normally, these all-purpose flour blends will advertise somewhere on the package that they are cup for cup substitutes. Pamela’s Artisan Blend happens to be my favorite at the moment (You can see the little yellow dot on the front of the package advertises a 1:1 substitution with regular flour):

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The real value of these 1:1 substitutions is that you can pull out old recipes and use them again without having to have an advanced degree in food science to figure out how to make them gluten free. Some recipes are really worth making time and time again. This is my grandmother’s recipe for shortbread cookies. The title of the recipe is “Holiday Cookies” because without fail, these cookies were a part of every single holiday on the yearly calendar. My grandmother had a cookie cutter with a shape to match each holiday in question: a pumpkin for the fall holidays, Christmas Trees, hearts for Valentine’s, eggs for Easter and so on.

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My daughter and I made these cookies with my grandmother over Christmas just the way that I used to make them with her when I was little. Just the other day, HRH (my daughter) and I made some for Valentine’s day.

 

They turned out to be beautifully imperfect. HRH was really excited about the sprinkles, so she added most of them to the first four cookies. With all the cookies together, it makes a nice ombre effect.

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The best part is being able to pull out this old recipe and reminiscing about learning to make these cookies as a child while teaching my daughter how to make them. Someday, I hope she makes these cookies with her children. Sometimes love looks like a cookie…

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And it tastes like one too…

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Sweet Valentine

candy-3936989_1920By Rachel Sircy

Well, just like Halloween, Valentine’s Day presents a special challenge to the gluten-free eater. For those of you out there with children with celiac or who may have classmates or friends with food allergies, this can be an especially challenging time of year. Valentine’s Day can be fun, but being left out of the celebration can be heartbreaking for school children. There are metric tons of candy on virtually every store shelf in the country but figuring out which ones are actually safe for celiacs to eat is so difficult that it’s almost depressing.

Many major brands (like Hershey’s and Nestle, etc.) have certain candies and chocolate bars which are only gluten free in certain seasons and in certain shapes and sizes. For instance, Hershey’s milk chocolate bars are gluten free ONLY in the 1.55 oz size – all other sizes, shapes and varieties of the Hershey’s plain milk chocolate are NOT gluten free. The same applies with Nestle’s Butterfingers. The regular and fun size bars proudly proclaim that they’re gluten free, but all other sizes, shapes, and varieties are not gluten free. Hershey’s and Nestle aren’t alone. Jelly Belly Jellybeans are all technically gluten free, HOWEVER, they are sometimes packaged by different companies, and the Jelly Belly corporation cannot vouch for these other companies. They tell you that you must look closely at each individual package of Jelly Bellys and call the packaging facility on the back to find out if this particular package is gluten free or not. Honestly, I feel like I need a flow chart, a food scale, a calculator, and possibly a Ph.D. to keep up with some of these candy companies.

valentines-day-1955232_1920

It’s really important in light of all of the confusion to teach your celiac (or allergic) children to resist temptation. Easier said than done, right? Temptation often gets the better of adults, let alone kids. The best way to ensure that your child stays safe while unsafe candy and wheat-based cupcakes are free-flowing is to make sure that they have their own safe-to-eat treats. I wrote in the summer about the Be a PAL program. PAL stands for Protect A Life. This program teaches children how to be a safe friend for others with food allergies by helping to make sure that these other children stay safe from dangerous foods and also from food-allergy bullying. Even if your child doesn’t have food allergies, you can help protect and reach out to other children who do have potentially dangerous allergies by being intentional when purchasing candy and treats for school parties.

I’ve said all that to say this: I am going to provide a list of companies who strive to make products that are safe for everyone:

  • Enjoy Life Foods: Hands down, this is the absolute best company for food allergy sufferers. ALL of the products made by this company are allergy friendly. They are free from all of the 8 major allergens (including gluten of course), and they are delicious. I have been a loyal customer since the early days of my diagnosis. They are expanding their repertoire lately, and they have Valentine’s candy packs which would be perfect for parties at your child’s school. They also have baking mixes,
    snack bars, cookies, you name it.

https://enjoylifefoods.com/our-foods/valentine-chocolate-minis/

  • Yum Earth: The gummy candies and lollipops from this company are organic, free from nuts, chemical dyes, high fructose corn syrup, and are vegan. They also come in fun heart-shapes for Valentine’s Day.

https://shop.yumearth.com/Organic-Valentines-Day-Gummy-Hearts/p/YUM-018334&c=YumEarth@Valentines

  • Glutino: One of my primary go-to gluten free brands. I love their pre-packaged cookies AND their cake mixes AND their crackers AND their chocolate covered pretzels…the list could go on for a while. If you’re thinking of making gluten free cupcakes for your kid’s school, I would suggest you use the mix from this brand. The downside of Glutino products is that they are not necessarily free of the 8 major allergens. HOWEVER, their website does state that the ingredients label on the package that you’re purchasing should have all possible allergy contaminants listed in the ingredients section.

http://www.glutino.com/products/

  • Schar: Okay, so as far as gluten free convenience food goes, I’ve saved the company with the tastiest stuff for last. I have actually eaten myself sick on both their Chocolate Dipped Cookies and their Honeygrams. Actually, their Honeygrams are so delicious that whenever we have a family cookout with s’mores, even the non-gluten-sensitive people ask for them. If you get put in charge of bringing the graham crackers to your kid’s school, try this brand. You can find them at Walmart, and even though they’re a bit pricier than regular graham crackers, they’re totally worth it. They also have a very intensely specific FAQ section on their website. FYI: this company focuses on celiac disease, not necessarily other allergens.

https://www.schaer.com/

Well, I hope this list of gluten-free (and some allergen free) candy, etc. helps out with your child’s Valentine’s Day! Happy February!

Gluten-Free Traveling

By: Rachel Sircy                 

My last post was about some ways that you can stay gluten-free in an emergency. This post is going to be about a few things that I tend to do when I am traveling to help make sure that I don’t get contaminated.

Be Prepared: This is something that people will always tell you when you’re traveling anywhere whether you’re gluten-free or not. The thing is, when you have a severe allergy or intolerance, you really do have to be prepared to feed yourself. Never trust that you’ll be able to just find something to eat. Believe me, when I was first diagnosed I made the mistake of thinking that I could just “find something,” on a road trip. Those road trips were horrible and ended in tears. I’m not a person who does well when she’s hungry.

What do I mean by prepared, you might ask. Well…this is a picture of my toaster. It’s not fancy and it cost approximately $7 at Walmart.

This toaster goes where I go. It fits pretty well into the Aldi grocery bag that I use to carry my food for the trip in. If I am staying at a hotel where they serve continental breakfast, I will     sometimes check to see if they have any brands of yogurt that I know are gluten-free and I will perhaps take a banana, but mostly I bring my own bread and peanut butter (or Glutino toaster pastries if I don’t feel like being health conscious) and make my own breakfast in my room.

It’s also a good idea if you’re traveling to an unfamiliar destination to pack easy to eat non-perishable snacks for the trip like food bars (Larabar, Clif Organic Trail Mix Bar, etc) and high    protein snacks like gluten-free nuts and jerky (most flavors of Krave, Oberto All Natural and Epic jerky are gluten-free, but always read the labels because things that contain Teriyaki are usually NOT gluten-free). I’ve also heard of people who travel with cans of tuna and a small can opener and some crackers so that if they find that they have nothing else for dinner, they won’t go hungry. I personally don’t like fish so that doesn’t work for me. The tuna thing probably wouldn’t work on an airplane, but there are travel containers of both peanut butter and hummus. Some bananas, crackers, and vegetables could turn a container of either peanut butter or hummus into a small meal. Remember that it is never a good idea to just wing it when your health is at stake. Don’t allow yourself to get hungry out there on the road or you will be tempted to eat things that will make you sick!

2) Call Ahead: Anytime you’re staying with friends or relatives have a good conversation about what you can and can’t eat and also how your food must be prepared. Lots of well-meaning people don’t know what is or is not contaminated by gluten, so help them out. Make sure Aunt Susie knows that she can’t just pick the croutons out of your salad before she serves it to you and that the kitchen must be thoroughly cleaned after she rolls out pie dough on the counter before she cooks anything for you for dinner.

Once, my husband and I stayed in a bed and breakfast in Charleston and my husband had the foresight to call the owner when we made our reservations and tell him that I had dietary restrictions. He gave us leave to use the kitchen to cook food for ourselves and we also got to talk to the cook about what I could eat for breakfast. During that stay, we met a woman who also had to be gluten-free, but who hadn’t called ahead to let the owner know about it and, unfortunately, she had quite a time trying to eat around all the contaminated food on her plate. So, don’t be afraid to tell people up front about your needs and just let them know (gently) that if they are unable to meet those needs, you won’t be able to stay with them.

3) Try a Gluten-Free Destination: That may sound a bit out there at first, but there are two celiac friendly travel destinations in either direction of Columbia. Charleston is a pretty food-forward city and while the cost of its trendy restaurants may mean that you can’t eat there all the time, many of those restaurants offer gluten-free meals (it is still quite the fad in dieting to be gluten-free). If you travel in the other direction, Asheville, NC has been featured in Delight magazine and, most recently, in Gluten-Free Living as a gluten-free travel destination. I have mentioned before (and I will keep mentioning it) that there is a restaurant in Asheville called Posana that serves exclusively gluten-free food. Not only is their food (and I do mean ALL of their food) gluten-free, but it is also delicious. Seriously, I dream about their fried green tomatoes with pimento cheese sauce and also their lemon blueberry cheesecake sometimes. It is a bit pricey as well, but it is a great place for a special occasion or a treat. These cities are great if you’re looking for a day trip or a weekend getaway.

These are just a few of the things that I have learned from trying to travel and stay safe. Life’s a journey. Travel with a dependable toaster.

If You Can’t Win the Game, Win the Tailgate

By: Stacy Thompson

As football fans, we like to believe that we have control over the ultimate outcome of a game — gotta wear that lucky shirt, lucky hat or lucky socks; if watching on TV, gotta sit in the lucky seat. Obviously, the actions or inactions of the fans have little to do with the play on the field, but that knowledge doesn’t make losing a game any easier or tolerable. On the flip side, there are those that don’t really follow football or care whether the home team wins or loses but simply enjoy the great southern tradition of football tailgating. So whether you are an ardent fan or dedicated socializer, I hope you enjoy these quick and easy tailgate recipes to make your Saturday a blast. Just add burgers, dogs or BBQ and you’ll easily win the day regardless of the score of the game!

Southern Caviar

  • 2 cans black-eyed peas
  • 2 cans shoe peg corn
  • 2 cans Ro-tel tomatoes
  • 2 large bell peppers, chopped
  • 1 can black beans
  • 12 small green onions, chopped
  • 3 ripe tomatoes, chopped
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 1 tsp parsley flakes
  • 16-ounce bottle Zesty Italian dressing

Mix all ingredients and chill overnight. Serve with Tostitos scoops.

 

Sweet Southern Slaw

  • 1 (16-ounce) bag coleslaw mix (finely shredded)
  • 2 tablespoons finely diced onion
  • 2/3 cup mayonnaise
  • 3 tablespoons vegetable oil
  • 1/2 cup white sugar
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon poppy seeds

Mix coleslaw and onion. Whisk remaining ingredients and toss well. Chill before serving.

 

Southern Deviled Eggs

  • 7 large eggs, hard-boiled and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • 1 pinch each of salt and pepper

Cut eggs lengthwise. Place yolks in a small bowl, mash, and add remaining ingredients. Mix well. Fill egg whites with mixture and garnish with paprika or pimientos.

 

Krispy Kreme Casserole

  • 9 Krispy Kreme glazed doughnuts, day old
  • 2 large eggs
  • 2 egg yolks
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Preheat oven to 350 degrees. Grease a 2-quart baking dish. Cut donuts into 1/2 inch pieces. Whisk together remaining ingredients and pour over donuts. Let sit for 2 hours. Bake for 60 to 75 minutes until middle is firm.