Mahogany Cooks

One day I was doing a small cook out for just the family.  I went to the store several times and forgot Baked Beans more than once...  What is a cook out without Baked Peas.. So I looked in to the cabinets.. I was like Hmmmm! This might be good.. Turns out the FAMILY LOVED it...

This will be a serving for 8 to 10 people

• 3 cans of Lucks Blackeye Peas (any brand will be fine)
• 1 Can of Diced Tomatoes
• 1 Can of Tomato Sauce
• 1 medium fine chopped Onion
• 1 medium fine chopped green bell pepper
• 3 slices of thick Bacon
• 1/2 cup of Dark Brown Sugar
• 2 Tablespoons of Molasses
• Dash of Salt and Pepper to taste...

*Depending on how sweet you like your beans you can always add more sugar.. I know I did*

Mix all ingredients Except the Bacon put them in a pan in which you are going to cook them in... Then add the bacon to the top.. Let it bake for about 35 minutes at 350...


Hope you enjoy!!

Half stick of Butter for the pan..

1 cup (2 sticks) butter, softened
3 cups sugar
2 Tablespoons Pure Vanilla Extract
6 large eggs, separated
3 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Preheat the oven to 325 degrees

In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy Also add the Vanilla. 
In a medium bowl, sift together the flour, baking soda, and salt. 
beginning and ending with the flour mixture. Beat the egg whites at high speed with an electric mixer until foamy. 
Gently fold into the butter mixture. Spoon into the (butter the pan with soft butter and sprinkle a little flour)
prepared pan. 

Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes.
Let cool in the pan for 10 minutes. Remove from the pan... 


The icing is 4 cups of Powdered Sugar and 1 to 2 cups of milk... It is all how thick you want your icing.. Warm on the stove 
top gradually stiring so it doesnt stick or harden...

Now this is orginally a Paula Deen recipe.. I just changed it to the way I like it.. 

• 48oz V-8 Juice or Tomato Juice
• Bag of Frozen Gumbo Mix Vegetables
• 1 small bag of Shredded Carrots
• 1 Can of Sliced Potatoes
• 1 large can of Stewed Tomatoes...
• 1 Beef  Bouillon Cube
• 1 cup of water
• 1 tsp of Sea Salt

I am a lover of Seafood. I like to cook it in many ways. My favorite as of yet is this Salmon Chowder. I was at work one day and me and a customer was talking about Salmon. She gave me this Fantastic Recipe.

Salmon Chowder

• 1 large can of salmon
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/4 c. chopped green pepper
• 3T. butter
• 1c. diced carrots
• 1 c. diced potatoes
• 2 cups chicken broth
• 1 1/2 ts. salt
• 3/4 ts. pepper
• 1 (13 oz) can evaporated milk
• 1 can cream style corn

Drain and flake the salmon. Save the liquid. Saute' onion, celery, and green pepper in the butter. Add potatoes, carrots, chicken broth, salt, and pepper and cover and simmer for at least 20 mins. Add salmon, salmon liquid, milk and corn. Then let it cook for about 5 mins.

I tell you this was so good..

My cousin made this dish once before. When she made it I didn't know you could mix the two together. So I being the person I am, I had to try it my way... (Now it don't look like the picture to the right). Yet this is so so good...
I call it my Non Traditional Candied Yams...

5-6 thick cut Sweet Potato Chunks
4-5 thick cut White Potato Chunks
1/3 cup Brown Sugar (you can use really how much you want)
3/4 cup White Sugar
1 Tablespoons of Nutmeg
1 Stick of Butter
1 cup of Water for Boiling

*I add more sugar and butter.. Just for my taste*

Add all that into a pot cover it up.. When it starts to boil uncover, until the Potatoes are tender...

You can add Cinnamon if you like.

Serves: 6-8

The funny thing about when I make this for people outside of the family, people tend not to want it. They think it is strange to eat sweet white potatoes.. Once they try it they are pretty much hooked like I was...