Once upon a sweet summer time the sister’s would hustle their way into the kitchen and watch our mother scrape the kernel from each cob and salivate like Pavlov’s Dog! She would be breaking a sweat to make sure she got every kernel, because she knew we would lap up every morsel of that goodness. We just have to tell you that every time she turned her back we would flop our lips over that corn. By the time supper came we only had maybe a tablespoon of corn to eat! She would be so livid with us and holler, get out of that pot you ungrateful heathens.  

12 ears of silver queen corn shucked, stripped

4 slices of bacon

4 tablespoons butter

½ cup whipping cream

Salt to taste

Black pepper to taste

½ teaspoon Cajun seasoning

½ tablespoon sugar, if needed

In a large iron skillet over medium…

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Greek Burgers (Low Fat).

We know how it is when you have a house full of hungry people wanting something good to eat and the hostess of the mostess has limited time to prepare breakfast. Your wanting to impress those guests but you got so much else to be doing. That’s why the sisters love breakfast casseroles so much. Our stepmother Sandi always has some sort of breakfast casserole when we go to visit. It makes life so much easier and it makes your guests think you have worked so hard. This French toast casserole is a great recipe for the holiday’s. We love this because it is inexpensive to make, you can make it ahead of time and it is get in my belly good. Need we say more? Hope your family enjoys this recipe as much as ours does. Happy holidays friends!

Little Sister’s French Toast Casserole

Round up the first seven ingredients-
1 loaf, French bread, cubed
8 eggs, lightly beaten
3 cups half and half
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt

1 stick butter (room temperature)
3 tablespoons sugar
¾ cup brown sugar
1 cup pecans, chopped
2 teaspoons ground cinnamon

Extra Goodness (optional)
1 cup of maple syrup
3 tablespoons butter

Let’s make this casserole-
Go on and grease up your 13 x 9 baking dish. Get you a big ol bowl out and whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Next, your going to want to pour that yumminess egg mixture over the cubed French bread. Now wasn’t that easy. Now cover and pop it in the fridge and let it soak up all that goodness for about 8 hours. Now the 8 hours are up and you are ready to feed that demanding family of yours. Before you pop this in the oven your gonna want to take it out the fridge and let it sit for about an hour. While you are taking the chill off of the casserole you can make the topping. The sisters love them some toppings. Get you 1 stick of butter, this is sounding some kind of good already. Back to the list- sugar, brown sugar, nuts and cinnamon. Use a fork and work these ingredients together, let them get to know one another. Sprinkle the topping over the bread. Go on and preheat your oven to 350 degrees. You gonna want to bake the casserole for 45 minutes to an hour or until a knife inserted near the center comes out clean. Take it out of the oven and smell it. Don’t that smell good? This is going to kill you but you need to let it sit for about 5 minutes or so. You don’t want to burn your mouth up. While that’s cooling make that extra goodness. Now when we listed the ingredients for the extra goodness, we said it was optional. Well your nuts if you don’t make it. So go on and do it- In a small pot warm syrup and butter. That’s it! Let your guest pour this over the top of the casserole. The sisters bet you and your family liked this one.

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Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Traditionally, southerners eat collard greens on New Years. I wanted something a little different so I chose turnip greens. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Turnip Greens and Roots (Crock Pot)
1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds…

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Maurice, an old friend of ours, let us borrow a box of his mother’s recipes. While going through it we came across a recipe for,”Our Famous Popovers” from Neiman Marcus Zodiac Restaurant. It looks to be an extremely old recipe. We made these and they are a great little vehicle for honey butter, may haw jelly or cane syrup. They are also great with soups or stews (for dipping).

Our Famous Popovers
3 eggs
1¼ cups all purpose flour
1¼ cups milk
Pinch of salt
Oil (for spraying tins)

Preheat oven to 450 degrees F.
Grease 12 large muffin tin cups or 12 popover tins. Hand beat eggs with a whip or hand mixer until lemon colored and foamy. Add milk, which is room temperature and stir until well blended but do not over beat. Add flour all at once. Hand beat until foamy and smooth on top…

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Hiya…I’m weird, Let’s be friends..

Mini Muffalettas




1 loaf party bread Jewish or pumpernickel

Butter, softened

1 pound Genoa salami, sliced thin

1 pound ham, sliced thin

1 pound pepperoni, sliced thin

¾ pound Provolone cheese, sliced thin

¾ pound mozzarella, sliced thin

Olive Salad:

3 large garlic cloves, crushed

1 cup green olives stuffed with pimientos, chopped

1 cup pitted ripe black olives or Kalamatas, chopped

¼ cup celery, chopped fine

½ cup roasted red peppers, chopped

1 ½ tablespoons capers, rinsed and chopped

¾ cup olive oil

2 tablespoons white wine vinegar

3 tablespoons fresh parsley, chopped

½ teaspoon Italian seasoning


Mix all ingredients for the olive salad. Spread thin layer of butter on bread.  Cut meat into small squares (the size of bread).  Add salami, provolone, ham, mozzarella and then pepperoni. Top with olive salad.  Can be heated or served cold. 


I made these the other night and they were fabulous. You could also make these as mini burgers/slammers to serve as an appetizer. unfortunately, I walked away from the grill and over cooked the meat, but the burgers were still great. Be careful not to do that. You want a juicy burger. Remember that the meat will continue to cook after taken off of the grill. Also, never smash the burger down with the spatula while cooking. Let your meat rest for 5 minutes or so… This recipe is a great one for that backyard party or get together…

Greek Burgers
2 pounds ground lamb or beef
4 cloves garlic, crushed to a paste
½ red onion, diced fine
2 teaspoons Italian seasoning
6 ounces feta cheese, crumbled (additional feta for top of burgers, optional)
Salt and pepper to taste
6 Ciabatta Rolls, or your favorite bun or roll

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Fried green tomatoes is definitely a southern thing. We love them and our Mom has been making these for us forever. They are good for a side dish, an appetizer or in a sandwich. We love to make a BLT and substitute red tomatoes for fried green tomatoes. We also like to add avocada. To make it even better slap some dill mayo (recipe follows) on it and you got one good sandwich. YUM YUM! My mouth is watering. I hope you enjoy!

Fried Green Tomatoes


Vegetable oil for frying

¾ cup all purpose flour

2 tablespoons milk

2 eggs

3 tablespoons Slap Ya Mama (Cajun seasoning)

2 cups Japanese bread crumbs (panko)

¼ cup parmesan cheese

4 – 5 medium green tomatoes

Kosher salt


In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the egg and the milk…

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2 ½ pounds fresh salmon

2 pounds fresh asparagus ends trimmed

Salt and pepper to taste

Garlic powder to taste

3 tablespoons olive oil

3 tablespoons Dijon mustard

3 tablespoons honey



Preheat oven to 400 degrees.  Place salmon on a baking dish with aluminum foil, using enough to make a packet around the salmon and asparagus.  Season the salmon with salt, pepper and garlic powder. In a small bowl combine 1 tablespoon of olive oil, mustard and honey.  Coat the salmon filet with honey mustard mixture.  Using the remaining 2 tablespoons of oil, toss the asparagus and season with salt, pepper and garlic powder.  Place asparagus around the sides of the salmon and fold foil around the salmon and asparagus.  Bake the salmon and asparagus for 15-20 minutes or until salmon is flakey.