Cheesy Grits

Grits are one of my food weaknesses, especially if they are cheesy grits. I love how creamy these grits are, but you must use the heavy cream to reach this consistently. I think these grits pair well with a side salad and either grilled chicken or fish. This is a simple grit recipe so play around with the different flavor combinations. For example, adding jalapenos or blending different kinds of cheeses together. Serves about 4-6 people.

Ingredients:
2 Cups chicken broth or stock
2 Tablespoons salted butter
1 Cup quick grits, such as Quaker
1 Tablespoon tomato paste
3/4 Cup heavy cream or heavy whipping cream
3 1/2 ounces sharp or extra-sharp cheddar cheese

1. In a medium saucepan , bring chicken broth (or stock if using), and butter to a boil over medium-high heat. Slowly add in the grits, whisking often with a wire whisk for 5 minutes. After that turn the heat down to low and whisk in the tomato paste, heavy cream, and cheese until smooth and fully incorporated. Serve immediately.

Vanilla Cake

This cake is different from other cakes, because it doesn't have any butter! The fat comes from heavy cream. Kind of like the cream biscuit recipe. However, this cake require some time to make, but it is worth it. The texture of this cake is light, fluffy, and very moist. The flavor isn't too overwhelming, but is sweet and pleasant. Serves 14-18 people.
 Ingredients:
2 Cups granulated sugar
3 Cups cake flour (use for sure!)
1/2 teaspoon table salt
4 teaspoons baking powder
2 Cups heavy cream
2 teaspoons pure vanilla extract

1.  Place a stand mixer bowl and the wire whisk attachment in the freezer. (I'm referring to a Kitchen Aid Stand mixer, or another brand similar.)
2. Center a rack in an oven and preheat the oven to 350 degrees F.  Grease two 9-inch cake pans or three 8-inch cake pan with nonstick vegetable spray, and line the bottoms with nonstick parchment paper.
3. In one small bowl, measure out your sugar. In a medium bowl, dry whisk your flour, salt, and baking powder together. In a third bowl, beat your eggs with a handheld mixer until thick.
4. Remove the mixing bowl and whisk attachment from the freezer. Add the cream to the bowl and whip on medium-high, for about 2-3 minuets, or until it's as thick as Cool Whip. Slow the mixer down to medium and add the beaten eggs. Return to medium-high speed and whip until the mixture is slightly foamy.
5. Slow the mixer down to medium and gradually add the sugar and then the vanilla extract. Stop the mixer. Remove your whisk attachment to the paddle attachment. Scrape down the bowl using a rubber spatula.
6. With the mixer on medium speed, gradually add the flour mixture. Mix until combined. Stir the batter with the rubber spatula, and pour batter into prepared pans. Make things as even as possible.
7. Bake the cakes 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once cakes are down let them cool for 10 minutes in the pans on wire racks. After that, unmold the cakes and let them cool completely before frosting.

From All Cakes Considered by Melissa Gray

Parmesan Couscous

This couscous recipe is easy to make and it pairs well with most grilled fish or chicken. You get hints of the garlic and onion flavors and a nice buttery taste. The flavor isn't too strong, but if you want it a little stronger use more garlic, and maybe some more green onions too. Serves about 4-6 people
Ingredients:
1/3 Cup green onions (scallions), sliced
1 Tablespoon extra virgin olive oil
1 Cup Israeli (pearl) couscous, or regular couscous
1 or 2 garlic cloves, minced
1 1/4 Cups water
1 Tablespoon butter, unsalted
1-2 Tablespoons fresh parsley chopped. You can use dried too.
1/2 Cup Parmesan cheese, grated
black pepper, to taste
table salt, to taste

1. Heat a medium saucepan over medium heat. Add the olive oil and warm the oil.
2. Once oil is warmed, add the green onions and garlic. Saute for 2-3 minutes. Do not brown. Add the couscous to the green onion mixture, and stir continuously  for about 1-5 minuets to lightly toast. Then remove from heat and place the mixture in a small bowl. Set aside.
3. Using the same saucepan, add the water and bring it to a boil over high heat. Once water is boiling add the couscous mixture to the pan. Stir to combine. Cover the pan and turn the heat down to low. Make sure it is simmering gently. Cook 8-10 minutes stirring occasionally. 
4. When the couscous is done cooking add rest of the ingredients and serve immediately.

From the website Cooking Planit recipe by Emily Wilson

Citrus Pudding

Orange is the perfect flavor for spring. This is a light and refreshing  pudding that is easy to make. The citrus flavor isn't too strong, but has a hint of vanilla that makes this pudding really tasty. I also like how this pudding has the perfect balance between sweet and sour. Every citrus lover will find this pudding wonderful. I'm sorry for posting so late, because this week has been busy for me. Serves about 4-6 people.
Ingredients:
1/2 Cup granulated sugar
3 Tablespoons cornstarch
1/4 teaspoon table salt
2 Cups fresh orange, or tangerine juice
1 medium orange or tangerine
3 Large eggs
3 Tablespoons  unsalted butter
2 teaspoons fresh lemon juice
1/4 teaspoon pure vanilla extract

1. Whisk together the first 3 ingredients in a 3-qt heavy sauce pan. Whisk in orange juice until smooth. Remove 1 (2-inch) strip of peel from orange, using a vegetable peeler, and add to the pan. Bring to a boil over medium-low heat, stirring occasionally; boil, stirring constantly until mixture is thick and bubbly, about 5-10 minutes. Remove pan from heat.
2. Whisk eggs until frothy. Gradually whisk 1/4 Cup of hot juice mixture into eggs; add egg mixture to the remaining hot juice mixture, whisking constantly. Return to heat, and cook, stirring constantly, 2 minutes or until thickened. Transfer mixture to a medium bowl; stir in butter and next 2 ingredients until butter is melted. Place heavy-duty plastic wrap directly onto warm pudding (prevents a film from forming); chill for 2 hours. When ready to serve discard peel, if desired.

From February 2014 edition Southern Living 

Monster Cookies

Monster Cookies should please almost everyone. They have a nutty flavor, mixed with the delicious chocolate. The texture of a Monster Cookie is incredibly soft and tender. I don't normally like oatmeal in cookies, but they add a great element to these cookies. Most kids will love you for making Monster Cookies.
Makes about 36 cookies.
Ingredients:
3 Large eggs
1 1/4 Cups packed light brown sugar
1 Cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon pure vanilla extract
1 12-ounce (about 1 1/2 cups in dry measuring cups) jar creamy peanut butter.
1 stick unsalted butter, softened
1/2 Cup multi-colored chocolate candies, such as M&Ms
1/2 Cup semisweet, milk, or dark chocolate chips
1/2 Cup raisins, optional
2 teaspoons baking soda
4 1/2 Cups quick-cooking oatmeal (not instant)

1. Move an oven rack in the middle position. Line baking sheets with nonstick parchment paper, or nonstick baking mats. Preheat your oven to 350 degrees F.
2. In a very large mixing bowl, beat the eggs and sugars on medium speed,  until combined. Add the salt, vanilla, peanut butter, and butter, beat until well combined. Stir in the chocolate candies, chocolate chips, raisins (if using), baking soda, and oatmeal. Stir well.
3. Drop by tablespoons 2 inches apart onto the prepared baking sheets.
4. Bake for 8-10 minutes. Do not over bake. Let stand on for about 5 minutes before transferring to wire racks to cool. 

Recipe from Donna Haney adapted by Paula Deen

Chocolate Sheet Cake

My Chocolate Sheet Cake is easy to make and delicious. Everyone in my family loves eating this cake. This cake is chocolaty, fairly sweet, but is perfectly balanced out with the buttermilk's slight tang. The texture is extremely tender and quite moist. I hope you'll give this recipe a try! Serves about 20-24 people.
Ingredients:
2 Cups all-purpose flour
2 Cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 Cup (2 sticks) unsalted butter
1/3 Cup unsweetened cocoa powder
1 Cup water
2 Large eggs
1/2 Cup buttermilk, low fat is fine.
1 1/2 teaspoons pure vanilla extract
For Icing:
1 stick of unsalted butter
6 Tablespoons of milk or buttermilk
3 Tablespoons cocoa powder
2 1/4 Cups confectioner's sugar, sifted
1/2 teaspoon vanilla

1. Preheat your oven to 350 degrees F. Adjust an oven rack to the middle position. Grease a baking sheet with sides. Combine the flour, baking soda, and salt in a large bowl. 
2. In a medium saucepan, combine butter, cocoa, and water. Cook on medium-high heat and bring to a boil, stirring occasionally. Remove from heat and slowly beat into the flour mixture. Increase the speed to medium and beat for 2 minutes until combined. Add the eggs, buttermilk, and vanilla and beat for 1 minute.
3. Pour into the greased baking sheet and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
4. In a medium sauce pan (you can reuse the first saucepan if you want), combine the butter, milk, and cocoa. Bring to a boil. Remove from heat and whisk in the confectioner's sugar and vanilla. If it hardens give it a good whisk.
5. Once cake is done, pour the icing onto the cake and smooth it out. Let cake cool 2 hours until serving. 

Blueberry Sauce

I found this blueberry sauce off of the blog Savory Sweet Life by Alice Currah. I love her blog so check it out. I did however tweak her original recipe to make it more to my liking. I think blueberries are one of the best fruits. This sauce is simple, but yummy. You can really taste the wonderful flavor that blueberries have in this sauce. Adding 1/4-1/2 teaspoon of cinnamon to the sauce makes it even better.  Makes about 1 1/4 cups sauce.
Alice's original recipe: http://savorysweetlife.com/2010/02/blueberry-sauce-recipe/

Ingredients:

2 cups frozen blueberries or fresh

3/4-1 cup granulated sugar. Depends on how sweet you like your sauce.

1/2 cup water

Optional: 2 teaspoons grated orange or lemon zest. Alice recommends
orange, but I like lemon
1 teaspoon cornstarch (if you want a slightly thick sauce, otherwise omit.)
pinch of table salt

1. In a sauce pan or skillet put all the ingredients in and cook on medium-high heat. Cook and stir for 15-20 minutes until thickened. You can mash the blueberries with the spoon, leave them whole, or blend them for a smooth sauce. Serve warm.