Shrimp Salad

  • 1 cup sour cream
  • 1 cup mayonnaise (I used light mayo)
  • ½ cup minced onion
  • ¼ cup minced celery
  • 3 tablespoons ketchup
  • 4 teaspoons fresh lemon juice
  • 3 teaspoons horseradish
  • 1 teaspoon salt
  • ¾ teaspoon ground black pepper (I used a little less)
  • 1½ pounds medium shrimp, cooked, peeled and deveined
  • 1 (16-ounce) box macaroni noodles, cooked and drained
  1. In a large bowl, combine sour cream, mayonnaise, onion, celery, ketchup, lemon juice, horseradish, salt and pepper.
  2. Stir in the shrimp and macaroni noodles.
  3. Cover, and chill for at least 4 hours before serving.

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Fruit Cocktail Cake

Fruit cocktail cake has always been one of my favorite cakes. When I found this recipe in my Cooking with Paula Deen magazine last summer, it went straight to my list of recipes to try. It took me a few months though before I finally gave it a try. I made it yesterday and was really satisfied with the result. The cake was extremely easy to make and tasted great. The texture was even better this morning when I had a piece for breakfast. Smiling

  • 1¼ cups sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 15.25-ounce can fruit cocktail, undrained
  • ½ cup sweetened flaked coconut
  • Frosting
  1. Preheat oven to 350F. Lightly grease a 13×9-inch baking dish. (I used parchment paper to make doing the dishes easier).
  2. In a large bowl, beat sugar, oil, and eggs at medium speed with an electric mixer until fluffy.
  3. In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well (batter will be thick). Stir in fruit cocktail.
  4. Pour into prepared baking dish. Sprinkle evenly with coconut.
  5. Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
  6. Pour coconut frosting over hot cake. Sprinkle with walnuts.
  7. Cool completely. Cut into squares to serve.

Makes about 12 to 15 servings.


  • ¾ cup sugar
  • ½ cup butter
  • ½ cup evaporated milk
  • ½ cup flaked coconut
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts
  1. In a medium saucepan, combine sugar, butter, and milk.
  2. Bring to a boil over medium-high heat; boil for 2 minutes, stirring occasionally.
  3. Stir in coconut and vanilla.

Cooking with Paula Deen magazine – reader recipe (Joyce Farlow of Pittsville, Maryland)

Fried Dill Pickles

  • 1 24-ounce Jar Kosher dill pickle spears or slices
  • 1 teaspoon garlic powder
  • ½ cup Louisiana hot sauce (I like Texas Pete)
  • ½ cup buttermilk
  • 1 gallon peanut oil
  • 2 cups Uncle Bubba’s Fry Mix
  1. Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.
  2. In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
  3. When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.

Uncle Bubba’s Fry Mix

  • 6 cups self-rising flour (see Tip)
  • 1 cup self-rising white cornmeal (see Tip)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. In a large bowl, combine all the ingredients. This recipe makes a ton, so store it in a large resealable plastic bag in the freezer until you need it.

Tip: If you can’t find self-rising flour, use 6 cups all-purpose flour plus 3 tablespoons baking powder and 1½ teaspoons salt.

Tip: If you can’t find self-rising cornmeal, use ¾ cup plus 3 tablespoons white cornmeal, 1 tablespoon baking powder, and ½ teaspoon salt.

Servings: 7 cups

Basic Biscuits

  • 1 package yeast
  • ½ cup lukewarm water
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • ¾ cup solid shortening (recommended: Crisco)
  • 2 cups buttermilk
  1. Preheat oven to 400°F.
  2. Dissolve yeast in warm water; set aside.
  3. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well.
  4. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet.
  5. Bake for 12 minutes or until golden brown.

Chocolate Pecan Cobbler

  • 6 tablespoons butter
  • 1¾ cups sugar, divided
  • 1 cup self-rising flour
  • 2 tablespoons unsweetened cocoa powder, plus 4 tablespoons
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans
  • ½ cup toffee bits
  • 1½ cups boiling water
  • Caramel Whipped Cream
  • Ice cream and chopped pecans, for serving
  1. Preheat the oven to 350°F.
  2. Put the butter in an 8-inch-by-8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside.
  3. In a medium bowl combine ¾ cup of the sugar, the flour, and 2 tablespoons cocoa.
  4. Add the milk and vanilla, whisking until smooth. Pour over the melted butter in the baking dish.
  5. In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture.
  6. Slowly pour boiling water over top of the cobbler.
  7. Bake until top of the cobbler looks set, about 40 to 50 minutes.
  8. Serve warm with Caramel Whipped Cream, ice cream and pecans, if desired.

Caramel Whipped Cream

  • 2 cups heavy cream
  • ¼ cup sugar
  • 2 tablespoons caramel syrup
  1. Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form.
  2. Add the caramel syrup, and lightly fold together.

Servings: 8

Pretzel Peanut Bark

  • 3 cup skinny pretzel sticks, broken into small pieces but not crushed, then measured
  • 18 (1-ounce each) squares white chocolate
  • 2 cup dry salted peanuts
  1. Line a rimmed cookie sheet with parchment or waxed paper.
  2. Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 %) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.
  3. Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.
  4. Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.

Servings: 8 cups servings