Miss Kay's Duck Commander Kitchen (27 page)

Our oldest son, Alan, was the preacher at our church for more than twenty years, so you know we’ve been a part of many showers and weddings. Our house is quite a distance from town, and sometimes I just have to stop at the store on my way to an event. This dip is perfect for those rushed times. I can mix it up right at the shower.

Peppery Good Dip

Makes about 4 cups

1 package (8 ounces) cream cheese, softened

1 cup mayonnaise or salad dressing

1 cup thinly sliced green onions or scallions

1 cup coarsely chopped pecans

1 cup shredded medium-sharp cheddar cheese

Small jar of hot pepper jelly, chilled

Crackers, for serving

1. Mix together all the ingredients except the pepper jelly and crackers. Spread evenly in a container or on a pretty serving plate. Chill, if time allows.

2. Spread chilled hot pepper jelly on top when you’re ready to serve.

3. Serve with crackers of your choice. Ritz or Triscuit Thin Crisps work well.

Aunt Judy’s Cranberry Salad

Makes 8 to 10 servings • Food processor (optional)

1 bag (12 ounces) fresh or frozen cranberries (about 3 cups), rinsed and dried

1 cup sugar

1 can (20 ounces) crushed pineapple, drained

2 cups miniature marshmallows

1 container (16 ounces) whipped topping (I use Cool Whip)

1 cup chopped pecans

1. In a food processor, pulse the cranberries and sugar together until coarsely chopped. Transfer to a container with a cover and refrigerate overnight. (If you don’t have a processor, use a mallet or fork to crush the cranberries.)

2. The next morning, put the cranberries in a colander and drain off the juice. Transfer the cranberries to a large mixing or serving bowl and add the pineapple, marshmallows, whipped topping, and pecans and mix well. Refrigerate until you’re ready to serve.

A Note from Miss Kay

Judy was Phil’s older sister. She loved to cook and used it as a way to relax. She was an administrative nurse, which meant her job was very demanding. She was a great example to me when we first married and we constantly talked about cooking. She passed away in 2006 and is greatly missed.

Heavenly Made Muffins

Makes 1 dozen muffins • Regular 12-cup muffin tin

Nonstick cooking spray

2 cups sifted all-purpose flour

1 tablespoon baking powder

2 teaspoons sugar

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/
₂
teaspoon salt

1 large egg

1 cup milk

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₄
cup vegetable oil, or vegetable shortening, melted

1. Heat the oven to 425°F. Lightly grease the muffin cups with cooking spray.

2. In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. In a separate bowl, beat the egg until frothy. Add the milk and oil; mix well.

3. Make a well in the center of the flour. Pour in the milk mixture all at once. Stir quickly and lightly until just mixed, but some lumps can remain.

4. Quickly fill the muffin cups
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full; wipe off any spilled drips of batter. (If the batter does not fill all of the cups, fill the empty ones with water to keep the grease from burning.)

5. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the tins and serve warm, or cool on a wire rack.

A Note from Miss Kay

My mentoring group often meets in the mornings, so this muffin recipe is the perfect dish to bring and enjoy. It can easily be doubled for two muffin pans full. Also, you can use cute muffin liners for a happy morning treat.

Amazing Miniature Biscuits

Makes about 2
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to 3 dozen biscuits • Electric mixer • Cookie sheet • Rolling pin (optional)

2 sticks (
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₂
pound) butter, softened

3 packages (8 ounces each) cream cheese, softened

3 cups self-rising flour, plus more for rolling (optional)

1. In a large bowl, with the electric mixer, beat the butter and cream cheese for 2 minutes until creamy and well combined. Gradually add the flour and beat on low speed until combined.

2. Quick shaping method: Drop by spoonfuls onto the ungreased cookie sheet.

3. A little longer method: Refrigerate the dough for 30 minutes. Transfer to a lightly floured counter and with a rolling pin, roll the dough to
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/
₂
inch thick. Cut with a miniature biscuit cutter and place on the ungreased cookie sheet.

4. Bake 15 to 17 minutes, until golden brown.

A Note from Miss Kay

I know I have three biscuit recipes in this book, but they’re all delicious! And I love biscuits! This one came from my niece-in-law, Jil Dasher. They will literally melt in your mouth. Jil is a busy homeschooling mom of four, the daughter-in-law of Phil’s sister Jan. She’s also a great cook. I love that I am still learning from young cooks. I’ve discovered that there’s always something to learn in the kitchen. That’s what makes cooking so interesting.

Super Simple Sugar Cookies

Makes about 5 dozen cookies • Electric mixer • Cookie sheets • Wire cooling racks

4 cups all-purpose flour

1 teaspoon cream of tartar

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/
₂
teaspoon baking soda

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₄
teaspoon salt

2 sticks (
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₂
pound) butter, softened

1 cup vegetable oil

1 cup granulated sugar, plus more for dipping

1 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1. In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. In a large bowl, with the electric mixer, beat the butter, oil, and both sugars until creamy. Add the eggs and vanilla, beating until well blended.

2. Gradually add the flour to the butter mixture, beating until well combined. The dough will be light and fluffy.

3. Drop by large spoonfuls onto cookie sheets, spacing the cookies about 2 inches apart.

4. Dip the bottom of a drinking glass in granulated sugar and press the cookies to
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/
₄
inch thick.

5. Bake until the edges are golden brown, 8 to 10 minutes. Let cool on the sheets for a few minutes, then transfer to wire racks to cool completely.

A Note from Miss Kay