Here are some of Good Morning Mississippi Recipes:

Jo Harris Personal Touch:

Candied Pecan Pudding

Enjoy this simply Southern dessert after dinner or over the Holidays with your Friends and Family !

 Ingredients:

Vanilla Pudding

3/4 cup Granulated Sugar

1/8 teaspoon Salt

1/3 cup All-Purpose Flour

2 cups Milk

2 Eggs (separated)

2 tablespoons Butter (softened)

1 1/2 teaspoons Vanilla Extract

1 cup Chopped Pecans

1/3 cup Maple Syrup

1/3 cup Dark Brown Sugar

1/4 teaspoon Salt

1 cup Graham Crackers (coarsely crumbled)

 

Step-by-Step Directions:

To Make the Pudding:

1- Combine 3/4 cup Granulated Sugar, Salt, and Flour in a medium bowl.  Slowly stir Milk into dry mixture.

2- Put mixture in medium sauce pot and cook, stirring continuously until mixture begins to thicken.

3- Beat Egg Yolks in a small bowl then briskly stir in a small amount of the hot mixture (about 1/2 cup) continuously whisking.  Continue to add the hot mixture into the yolk mixture, whisking continuously, until half of the mixture remains in the pot. Add the yolk mixture back into the pot stirring continuously.  4-Add the Butter and Vanilla and stir to combine. Cook over low heat, stirring continuously with a wooden spoon, until the mixture becomes a thick pudding. Remove from heat and set aside.

To make Candied Pecans:

 

1-Toast Pecans in a dry non-stick skillet over medium heat for a few minutes.

 

2-Once toasted, pour in the Maple Syrup and sprinkle in the Sugar. Stir to combine and season with Salt. When the Sugar has dissolved, remove from heat and cool completely (this can be made a few days in advance).

 

To Assemble:

Place a layer of Crumbled Graham Crackers in the bottom of 8 parfait glasses, glass stemware or plastic tumbler.    Top with a thick layer of pudding and finish with Candied Pecans. Garnish with a spoon full of Whipping Cream and Graham Cracker Crumbles if desired.

 

Jo's Tips:  I Love this because it is very simple to make and can be easily altered to include your favorite flavors and/or toppings like using candied almonds and almond extract in the pudding.  You can also make this in one large serving dish or in individual glasses depending on your preference. 

 

Decadent Pecan Pie

Make this traditional holiday pie anytime with this easy recipe. It’s sweet, crunchy pecans in a light flaky crust just like you remember.

  • Prep Time20 min
  • Total Time3 hr 55 min
  • Servings8

Pastry

1

cup Gold Medal™ all-purpose flour

1/2

teaspoon salt

1/3

cup plus 1 tablespoon shortening

2

to 3 tablespoons cold water

Filling

2/3

cup sugar

1/3

cup butter or margarine, melted

1

cup corn syrup

1/2

teaspoon salt

3

eggs

1

cup pecan halves or broken pecans

  • 1 In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2 Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3 Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
  • 4 In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
  • 5 Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.

 Tips from Jo :

You can taste the difference! Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.

Rise to the occasion! If using self-rising flour, there is no need to add salt.

It is best to not overcook , if seams to not be completely set it will continue to set once it chills in the refrigerate .

 

Orange Mini-Muffins with Brown Sugar Glaze

Prep Time:

20 Minutes

Cook Time:

15 Minutes

Difficulty:

Easy

Servings:

36

Ingredients

§                            2 sticks Salted Butter, Softened

§                            1 cup White Sugar

§                            2 cups Flour

§                            2 whole Eggs

§                            1 cup Buttermilk

§                            1 teaspoon Baking Soda

§                            2 whole Oranges, Juiced And Zested

§                            1 cup Brown Sugar (lightly Packed)

Preparation Instructions

Cream together butter and white sugar in a mixing bowl. Add eggs, beat well, and mix in flour. Dissolve baking soda into buttermilk, then add to the rest of the batter along with the zest from both oranges. Mix well.

Grease and flour mini muffin pans (or spray with nonstick spray with flour). Fill cups 2/3 full. (This recipe yields 36 mini-muffins, or 3 tins.)

Bake at 375ºF for 12 to 17 minutes (or 20 to 25 minutes for regular-sized muffins), or until lightly browned.

In a separate bowl, combine brown sugar and juice from the freshly zested oranges. You should have about ½ cup. Mix well. Drizzle this glaze over the warm muffins. Remove muffins from the pan while still warm.

 Special note from Jo : If you don't have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk this will work great . These muffins  are  great for the holidays coming up you can make these up and freeze then and you will be ready for that special mornings when everyone is at the house and they will think you have been up all night, Enjoy every day cooking with Jo,

Nacho Jack-o-Lantern Cheese Ball 

Sure carving pumpkins into Jack-o’lanterns is fun and all, but where’s the payoff? You do all that work, and in the end, there’s nothing to eat (except for some seeds). In an ideal world, Jack-o’-lanterns would be cute, squat, orange and taste like nachos.

This nacho-flavored, pumpkin-shaped cheese ball is just the thing for your Halloween party. It looks like a pumpkin, but tastes like everyone’s favorite party chip.

This is one pumpkin that won’t get smashed, but it will be devoured.

A few tips before you get started:

  • You don’t really need any fancy equipment to make a cheese ball; as long as the cream cheese is at room temperature, you can mix everything in a bowl with a spatula. I just like to use a mixer because it’s easier.
  • I prefer to buy a brick of cheese and shred it myself; the pre-shredded cheese has a funny texture from the powdery stuff added to keep the shreds separate.
  • And to crush the Doritos, you can put some in a resalable plastic bag and roll over it with a rolling pin or wine bottle. Or you can buy a medium-sized bag of chips, remove (eat) half, roll the top of the bag down, and crush the Doritos in the bag. That option is as satisfying as it sounds.

Nacho Cheese Ball

2 (8-ounce) packages cream cheese, room temperature
1 1/2 cups cheddar cheese, shredded
3 tablespoons minced onions
1 teaspoon jalapeno, minced (without seeds, unless you want it spicy, then include the seeds)
2 teaspoons cumin
2 tablespoons prepared salsa (your favorite kind will do)
1 nice-looking stem of a bell pepper (reserve the pepper for another use)
12 Doritos, original flavor, crushed
Black bean chips, for serving

Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into a pumpkin-like shape, and refrigerate until firm, about two hours. Before serving, roll the cheese ball in crushed Doritos. Arrange the cheese ball on a plate, and press the bell pepper stem into the top — it should like a mini pumpkin stem.

You can serve the pumpkin as-is, or break off pieces of black bean chips to form a Jack-o’-lantern face. The chip pieces should adhere to the pumpkin cheese ball if you gently press them onto it, but you can also stick them on using a very small daub of the cheese ball mixture on the back of the black bean chip features; this will act like glue. Serve the cheese ball with black bean chips, crackers or crudites

Sure carving pumpkins into Jack-o’lanterns is fun and all, but where’s the payoff? You do all that work, and in the end, there’s nothing to eat (except for some seeds). In an ideal world, Jack-o’-lanterns would be cute, squat, orange and taste like nachos.

This nacho-flavored, pumpkin-shaped cheese ball is just the thing for your Halloween party. It looks like a pumpkin, but tastes like everyone’s favorite party chip.

This is one pumpkin that won’t get smashed, but it will be devoured.

A few tips before you get started:

  • You don’t really need any fancy equipment to make a cheese ball; as long as the cream cheese is at room temperature, you can mix everything in a bowl with a spatula. I just like to use a mixer because it’s easier.
  • I prefer to buy a brick of cheese and shred it myself; the pre-shredded cheese has a funny texture from the powdery stuff added to keep the shreds separate.
  • And to crush the Doritos, you can put some in a resalable plastic bag and roll over it with a rolling pin or wine bottle. Or you can buy a medium-sized bag of chips, remove (eat) half, roll the top of the bag down, and crush the Doritos in the bag. That option is as satisfying as it sounds.

Black-Eyed Pea
Cornbread Casserole Southern Style

1 pound ground sausage
1 medium onion, diced
1 cup self-rising cornmeal
1⁄2 cup self-rising flour
1 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
1⁄2 cup vegetable oil
1 can black-eyed peas, drained
2 cups shredded cheese
3⁄4 cup canned cream-style corn
1 can Ro-tel tomatoes, drained
Cook sausage and onion until sausage is no longer pink. Drain. Combine cornmeal, flour and salt. Stir together eggs, buttermilk and oil. Add egg mixture to dry ingredients, stirring until just moistened (batter will not be smooth). Add sausage mixture, peas, corn, cheese and Ro-tel. Pour into a greased 9×13-inch baking dish. Bake at 350 degrees for 45 minutes to 1 hour.

Great to serve at a  Deep Southern Wedding for an Appetizers . Call us for your wedding catering today Jo's Personal Touch and Catering 662-820-9903 

Sausage Balls :

Prep Time : 15 min    Cook Time : 20 min      Serving : 15

Ingredients :

1 Pound Ground Pork Sausage (uncooked)

2 Cups Biscuit Baking Mix

1 Pound Sharp Cheddar Cheese, Shredded (2 cups)

1 Tablespoon Tony's Creole Seasoning ( optional to add spice )

1 Can 10oz Rot - Tel Drained (optional to add spice )

Directions:

Preheat oven to 350 degrees . In a large bowl . combine sausage , biscuit backing mix and cheese . At this time you can add the optional ingredients of Tony's Seasoning and the Can Ro-tel drained to kick it up in flavor . Form into walnut size balls and place on baking sheet. Bake in per heated oven for 20 to 30 minutes until golden brown and sausage is cooked.

Serving of about 15 Guest

Enjoy Cooking