The Lady's Cheesy Mac

Keeping with my southern...Paula inspired cooking this weekend I decided to break down and finally cook The Lady's Cheesy Mac. I have never been a big fan of baked mac and cheese...but after trying it on our trip...I was sold! The sour cream and the milk just make it super creamy. It was sooo cheesy and good...me and my hungry hubby just ate it up! As Mark's crazy grandmother says "it will make you think you're there when you're not" :)

4 cups cooked elbow macaroni, drained (approx. 2 cups uncooked)

2 cups grated cheddar cheese

3 eggs, beaten

1/2 cup sour cream

4 tablespoons (1/2 stick) butter, cut into pieces

1/2 teaspoon salt

1 cup milk, or equivalent in evaporated milk

Preheat oven to 350 degrees. After macaroni has been boiled and drained, add cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese!

Hoecakes!

One of many great southern recipes. Hoecakes remind you of a pancake...but with a sweet cornbread flavor. My sweet little granny used to call them cornmeal pancakes. I love them with a little butter and just a little bit of maple syrup! I have a special cast iron skillet just for making these...and cornbread. This recipe is from the Paula Deen's Lady and Son's cookbook!

1 cup self-rising flour

1 cup self-rising cornmeal

2 eggs

1 tablespoon sugar

3/4 cup buttermilk

1/3 cup plus 1 tablespoon water

1/4 cup vegetable oil or bacon grease

Oil or butter for frying

Mix all ingredients well except for the frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days!

Paula Deen's Pineapple Casserole

My husband's Aunt made the best treat for Thanksgiving last year....a pineapple casserole. Her computer crashed and she lost the recipe before I could get my hands on it. I found this one in my trusty Lady and Sons cookbook. I think it is even better than his Aunt's :P This can be served as a dessert or a side dish.


1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar cheese
2 20-oz. cans pineapple chunks~drained (reserve 6 tablespoons juice)
1 cup Ritz cracker crumbs
1 stick butter, melted

Preheat oven to 350 degrees. In a mixing bowl, combine sugar and flour. Gradually stir in cheese. Add pineapple and stir well. Pour mixture into a greased casserole dish. Combine cracker crumbs, butter, and pineapple juice and spread on top of pineapple mixture. Bake for 25 to 30 minutes...or until golden brown.

Shoepeg Corn Casserole

My Aunt Charlotte always made her wonderful corn casserole for our Thanksgiving dinner. I finally stole her recipe a few years back! It is so creamy and good. You just can't have a holiday meal at my house without it!

2 cans white shoepeg corn (drained)
1/2 to 1 stick butter (I use 1/2 stick and it's plenty!)
1 sm. carton whipping cream
2 tablespoons flour
salt and pepper to taste


First melt butter in pan. Add corn, cream, salt, and pepper. Slowly mix in flour.
Place in small baking dish. Bake at 350 for 45 min. or until top is golden brown.