Coastal Plains RESA

4 Salmon filets, 6 oz each

1 Tbsp olive oil

1 1/2 Tbsp low sodium soy sauce

1 Tbsp honey

1 1/2 Tbsp Dijon mustard

2 cloves garlic, minced

1. Remove the salmon from the refrigerator and let it come to room temperature while you prepare the other ingredients.
2. Preheat oven to 400 degrees F. Line a 9x13 in. baking dish with a sheet of parchment paper or foil for easy clean up.
3. In a small bowl, whisk together soy sauce, olive oil, honey, Dijon mustard and minced garlic.
4. Place salmon skin side down in the prepared baking dish. Reserve 1/2 of the sauce in a clean dish and brush/spoon the remaining 1/2 of the sauce over the salmon.
5. Bake for 12 minutes and then brush on the remaining sauce. Bake 2-8 more minutes or until the salmon is cooked to your liking. When it's done, the salmon should flake easily with a fork.

Wes Taylor

We put this together every Christmas Eve before we get tucked into bed. There’s nothing like convenience and yumminess to make the festivities even better. Enjoy!

Ingredients

• 1 pound ground sausage (fully cooked)

• 8 eggs

• 3 cups milk

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon dry ground mustard

• 3/4 teaspoon salt

• 8 cups bread cubes (3/4-inch pieces)

• 2 cups shredded sharp cheddar cheese, divided

Directions

1. Preheat oven to 350°F

2. Beat eggs, milk, mustard, salt, and pepper in large bowl until well blended.

3. Add bread cubes; stir gently until evenly coated.

4. Stir in sausage crumbles and 1 ½ cups cheese.

5. Pour into lightly greased 13x9-inch baking dish; sprinkle with remaining cheese.

6. Bake 45 minutes or until knife inserted in center comes out clean.

7. Let stand 10 minutes before cutting into 12 squares to serve.

Jessie Russell and Family

Ingredients

• Pie crust

• 5 large eggs + 1 yolk

• ½ - ¾ cup granulated sugar (depending on how sweet you like it)

• 1 ½ cups whole milk

• 1 cup heavy cream

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• Seasoning if you want to be “fancy” - ¼ teaspoon ground nutmeg or cinnamon or cloves

Directions

• Preheat oven to 450°F.

• In a medium bowl, beat the eggs slightly with a whisk. Beat in the sugar, milk, vanilla, salt, and nutmeg. Pour the filling into the pie crust.

• Bake for 20 minutes on the lowest rack. Reduce oven temperature to 350°F and continue to bake for an additional 10-15 minutes or until a knife inserted halfway between the center and the edge comes out clean.

• Refrigerate at least 4 hours to set. Refrigerate any remaining leftover pie after serving.

Leanne NeSmith

Ingredients

1 – Box Graham Crackers

1 – Large Bag of Coconut

1 – Large Box of Raisins

1 – Bag of Large Marshmallows

1 – Can of Evaporated Milk

1 – Quart of Chopped Pecans

Directions

Crush graham crackers. Add coconut, raisins and pecans. Stir. In a microwavable bowl

put in marshmallows and pour milk on top. Melt good. Keep checking and stirring so not

to burn it. Pour over other ingredients and mix. Pour in a long glass casserole pan or

baking pan. Even it out, cover and put in refrigerator. Let sit 24 hours or more before you indulge.

Sonya Story

An Osgood Pie is a delightful treat with roots in Southern traditions.

It's similar to a pecan pie but with a slightly tangier flavor.

Ingredients

• 1 cup sugar
• 1 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1/2 cup unsalted butter, melted, & cooled
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts
• 1/2 cup raisins or craisins
• 1 nine-inch unbaked pie crust

Instructions

1. Preheat your oven to 350°F.

2. In a mixing bowl, combine the sugar, brown sugar, & flour.

3. Beat in the eggs one at a time, then stir in the melted butter, vinegar, & vanilla extract until smooth.

4. Fold in the chopped nuts & raisins or Craisins.

5. Pour the filling into the unbaked pie crust, spreading it evenly.

6. Bake in the preheated oven for 45-50 minutes or until the filling is set and the crust is golden. A knife inserted into the center should come out clean.

7. Let the pie cool completely before slicing.

Enjoy a slice with whipped cream or just as it is, savoring the flavors of nostalgia and tradition.

Bobby Smith

Boston Butt

Durkees sauce

1/2 c water

1/2 c beef broth

2 tbsp ketchup

1/4 cup brown sugar

2 tsp paprika

LOTS of salt

pepper

garlic

onion

• Rub the Butt all over with the Durkee sauce,
• Mix all dry ingredients and rub over Butt.
• Place Butt in dutch oven and add onion, garlic, water and beef broth
• Cover and cook on 300 for 4 hours
• Let sit covered for 30 minutes before serving

I like to shred meat in its juices then add your favorite BBQ sauce.

*Recommendation...use hands for rubbing!

AND...Don't forget to use the leftovers (If you have any!) for the best Brunswick stew ever!

Jenni Anderson

Ingredients

• ½ pound bacon
• 8 medium russet potatoes
• 3 Tablespoons canola oil
• 2 sticks salted butter
• 1 cup sour cream
• 1 cup whole milk
• 1 cup grated cheddar cheese
• 2 teaspoons seasoned salt
• 3 green onions
• Salt and pepper
• 
  

Instructions

• Preheat the oven to 400° F.

• Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.

• Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.

• While the potatoes bake, cook the bacon in a large pan slowly on low heat. Use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.

• Remove the potatoes from the oven and decrease the heat to 350 degrees.

• Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl.

• Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, grated cheese, seasoned salt, and salt and pepper. Give it a rough mash.

• Add the milk gradually, mashed in between additions, until desired consistency is obtained. (I usually add all of it, but doing it gradually will ensure your desired consistency is obtained.)

• Transfer to a lightly greased 9 x 13 baking dish.

• Top with reserved bacon and additional shredded cheese.

• Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!

Stephanie Butler

8 cups of apple cider

1 apple to slice for garnish (optional)

2 cups orange juice

1/2 cup lemon juice

4 whole cinnamon sticks

12 whole cloves or 1 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Instructions

1. Combine all ingredients in a large pot.

2. Bring to a simmer over medium-low heat. Reduce heat and

continue simmering for 45 minutes.

3. Ladle up in cups. Optional apple slice and cinnamon stick.

4. Enjoy!

Rita Tompkins

Ingredients

1 stick butter

1 c chopped pecans

2 c self-rising flour

1 box light brown sugar, 1 lb

2 eggs

1 tsp vanilla extract

Directions

1. Preheat oven to 300 degrees. Grease or spray 9x13 pan.

2. Melt butter in saucepan. Remove from heat.

3. Stir in brown sugar, eggs, and flour. Mix well. The batter is thick.

4. Add vanilla extract and pecans.

5. Spread into a 9x13 greased pan.

6. Bake in preheated oven for 20 to 30 minutes (depending on your oven).

7. They are done when they are brown, pulling away from sides of the pan and a toothpick comes out clean when inserted into the center.

LaTonya Mitchell

Ingredients

• 12 tablespoons (1 ½ sticks) salted butter, at room temperature
• 6-8 large croissants
• 2 cups fresh blueberries
• 1 cup sugar
• ¼ cup powder sugar for sprinkling over the top
• 6 large eggs, at room temperature
• 2 ½ cups heavy cream
• 2 tablespoons pure vanilla extract
• 1 teaspoon salt

Instructions

1. Preheat oven 375 degrees F. Butter a large 9×13 deep casserole dish with butter.
2. In the bowl of a large stand mixer, beat the room temperature butter and sugar together over medium speed until nice and creamy. Once the sugar and butter are creamed, slowly add the eggs, one at a time. Mix well between each addition. Then add the vanilla, heavy cream and salt. Mix until everything is combined.
3. Tear 6-8 croissants alternating between tearing in half and in thirds. Place the torn croissants in the buttered casserole dish, top with fresh blueberries and pour the custard over the top. The custard mixture may appear clumpy, that's ok!
4. Cover with foil and bake at 375 degrees F for 30-35 minutes.
5. Sprinkle the top with ¼ cup powdered sugar before serving.
6. Serve with maple or blueberry syrup.

Regina Purvis

· 6 tbsp unsalted butter

· 1 ½ c pecans, roughly chopped

· 1 ½ c self rising flour

· 1 ½ c sugar

· 2/3 c milk

· 1 tsp vanilla extract

· 1 ½ c brown sugar, packed

· 1 ½ c hot water

1. Preheat oven to 350 degrees.

2. Place 6 tablespoons butter in 9x13 inch baking dish, then place baking dish in oven for butter to melt.

3. Sprinkle pecans over melted butter, then set baking dish aside.

4. In a large bowl, whish together flour, granulated sugar, milk, and vanilla until mixture comes together.

5. Pour batter over pecans and spread gently into an even layer. Don’t mix pecans into the batter once the batter gets poured into baking dish.

6. Sprinkle brown sugar in an even layer on top of cake (without mixing), then carefully pour hot water on top of sugar.

7. Place baking dish in oven and bake for 30 – 35 minutes, or until cake is golden brown.

8. Remove from oven and let cool for at least 15 minutes before serving.

Shanna Bogeajis

1 cup butter, softened

½ cup powdered sugar

1 tsp vanilla extract

½ tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

½ tsp ground allspice

¼ tsp ground cloves

1 Tbsp molasses

2 ¼ cups all purpose flour

Extra powdered sugar for rolling

Preheat the oven to 350°. Line two cookie sheets with parchment paper. Cream softened butter until light and fluffy. Add powdered sugar, vanilla extract, salt, cinnamon, ginger, nutmeg, allspice, cloves, and molasses. Mix until smooth. Gradually add flour in portions, mixing thoroughly after each addition until the dough forms. Scoop about 1 tablespoon of dough for each cookie and roll into balls. Place them evenly onto prepared cookie sheets, spacing about 1 inch apart. Bake for 10-12 minutes or until the edges are lightly golden. Cool cookies slightly for 1-2 minutes. While still warm, roll them gently in powdered sugar to coat. Transfer to a wire rack to cool completely. Roll again in powdered sugar once cooled.

Amber Stevens

2 cups crab meat

2 8 ounce blocks cream cheese, softened

½ cup sour cream

½ cup green onions

½ cup cheddar cheese

½ cup mozzarella cheese

½ tsp worcestershire sauce

1 tsp garlic powder

Salt and pepper

Juice of half a lemon

Add all ingredients to a large bowl and mix well. Pour into a sprayed baking dish and bake at 350 degrees for 20-30 minutes until hot and bubbly. Serve with tortilla chips or crackers.

Dane Heard

Servings: 5 to 6

Prep Time: 10 to 12 Minutes

Crock Pot Cooking Time: High—4 to 5 Hours or Low—8 to 10 Hours

Ingredients:

1 ½ pounds ground turkey (you can substitute ground beef)

1 large onion (chopped)

2 cloves of garlic (minced)

1 can (14 ½ oz) diced tomatoes with basil and )

1 can (10 ¾ oz) Campbell Tomato Soup

2 cans (15oz) red or dark red kidney beans

¼ cup chili powder

2 ½ teaspoons ground cumin

½ cup water

¼ cup vegetable oil or olive oil

Directions:

1. Add vegetable oil to a hot skillet.

2. Add ground turkey and cook until browned. Drain off the oil.

3. Place cooked turkey, chopped onions, minced garlic, water, tomato soup,

tomatoes, chili powder, cumin, and beans in the Crock Pot.

4. Stir all ingredients in the Crock Pot until well mixed.

5. Place cover on Crock Pot and cook on low heat for 8 to 10 hours OR cook

on high heat for 4 to 5 hours.

Serve hot with your favorite crackers or sweet cornbread.

Enjoy!

Creacy Sermons

1 cup sugar

1 stick butter

1 teaspoon vanilla

2 cups all-purpose flour

1⁄2 teaspoon salt

1 teaspoon baking powder

Cream butter and sugar, add egg and vanilla. Sift flour, salt, and baking powder. Add to creamed mixture. Chill 1 hour. (Hint: Leave dough not being used in refrigerator. It is easier to cut when cold.) Bake on cookie sheet in a preheated 350 degree oven for 10-12 minutes. (Perfect dough for cutting and decorating)

Leta Bennett

1 small yellow onion, diced

1 Tbsp olive oil

2 cloves garlic, finely minced

2 (14.5 oz) cans chicken broth

1 (7 oz) can diced green chilies

1 ½ tsp cumin

½ tsp paprika

½ tsp dried oregano

½ tsp ground coriander

¼ tsp cayenne pepper

Salt and pepper to taste

1 (8 oz) cream cheese, cut into small cubes

1 ¼ cup frozen or fresh corn

2 (15 oz) cans cannellini beans

2 ½ cups shredded cooked chicken

1 Tbsp fresh lime juice

2 Tbsp chopped fresh cilantro, plus more for serving

Tortilla chips or strips, Monterey Jack cheese, sliced avocado for serving

Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes. Add garlic and sauté 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer for 15 minutes. Drain and rinse beans, then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor, along with 1/4 cup broth from soup and puree until nearly smooth. Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer. Stir in chicken, fresh lime juice and cilantro. Serve with Monterey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Scott Haskins

• 1 cup raisins
• 1 cup candied cherries red and green are pretty, coarsely chopped
• 1 cup candied pineapple coarsely chopped
• 1 cup Brazil nuts coarsely chopped

• 1/2 cup golden Crisco shortening
• 3/4 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Prepare the Fruits and Nuts: In a mixing bowl, combine raisins, candied cherries, candied pineapple, and chopped Brazil nuts. Set this mixture aside.
2. Cream the Wet Ingredients: In a large bowl, cream together the shortening and sugar until smooth and fluffy. Add in the egg, vanilla extract, and almond extract, mixing well until fully blended.
3. Mix the Dry Ingredients: In another bowl, whisk the flour, baking soda and salt until evenly combined.
4. Combine the Mixtures: Slowly add the dry ingredients to the wet mixture, stirring until well mixed. Gently fold in the prepared fruit and nut mixture, ensuring it is evenly distributed.
5. Shape the Cookies: Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop rounded tablespoons of dough and place them on the prepared sheets, spacing each about 2 inches apart.
6. Bake the Cookies: Bake for 12-15 minutes or until the cookies' edges are golden brown. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
7. Store and Serve: Store the cookies in an airtight container at room temperature for up to a week. These cookies also freeze beautifully for longer storage.

Gene Christie

Ingredients

• Nonstick cooking spray

• 12 oz. thick-cut bacon (about 10 strips), chopped
• 6 scallions, thinly sliced, plus more for garnish
• 1 jalapeño, seeded and chopped
• 3/4 tsp. kosher salt
• 1 1/2 c. uncooked quick-cooking grits
• 3 c. shredded sharp cheddar cheese
• 1 c. half and half
• 4 large eggs, beaten

• Hot sauce, for serving

Directions

1. Preheat the oven to 350°. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray.
2. Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp and rendered, 14 to 16 minutes. Remove 1/4 cup of the bacon pieces and set aside on a paper towel lined plate.
3. Add the scallions and jalapeño to the skillet with the remaining bacon, and cook, stirring occasionally, until softened, about 3 minutes. Remove from heat and set aside.
4. In a medium Dutch oven, bring 4 1/2 cups of water and the salt to a boil over medium-high heat. Gradually sprinkle in the grits, whisking constantly. Return to a boil. Reduce heat to low, cover and simmer, whisking often, until the grits have thickened, about 5 minutes. Remove from heat and whisk in the cheese until completely melted. Stir in the half and half, eggs and bacon mixture from the skillet, along with the drippings. Spoon the mixture into the prepared baking dish.
5. Bake the casserole until the top is lightly golden, 50 minutes to 1 hour. Garnish with the reserved bacon, more scallions, and serve with hot sauce.

Tammy Sellers