Category: ice cream & frozen treats
“Traditional Southern Thanksgiving Favs…with a Twist”
- Twisted Southern Thanksgiving Table
Being the “throw cooker” that I am, those of you that know me know I’m gonna throw a twist into a meal or recipe, any chance I get. Well there’s no reason Thanksgiving should be exempt from my voodoo. My friends
Valonda and Sharon invited me back again to their show, NBC17’s My Carolina Today Show, here in the Raleigh Triangle market… those two are so cute and fun I can never say no to their invites… although being a big girl as I am, I feel like Goliath Chef beside them. I’m sure they must wear something like Size -4 or something like that… and so bubbly I just wanna pinch their cheeks… bless their hearts! I usually take my clogs off during taping to help a little, but forgot when taping this week… the show will air tomorrow (Thursday, November 16th)… so as I post, I don’t have a link to the video yet they always throw up online… I’ll come back with that!
When Sharon asked me at my last visit to come up with ‘something’ for Thanksgiving, I didn’t have any ideas right off the bat like usual… but a couple of weeks ago, as usual, I had a vision… of one thing, and that’s all it takes to get me going. They asked me yesterday if I just magically ‘come up with this stuff,’ and I told them, “well, actually, yes.” My inspiration this time was collards. (And when I come up for air in-between this week’s BIG projects…. I’m going to post my “Almost Famous Collards” for you, and how I throw ’em together.) Once I had the collard vision, everything else just flowed right out of me… and so now, I introduce to you…
- My Southern Thanksgiving Table… with a twist!
As you look through these realllllly easy recipes, you’ll see all our usual stuff found on Turkey Day Tables, at least mine anyway… turkey, cranberry sauce, collards, stuffing (AKA dressing), turnips, butternut squash, sweet potatoes and pecan pie ~ just twisted out a bit. I hope y’all enjoy these and reallllly hope you will give me some feedback down there in the ‘comments’ box, and also, PLEASE SHARE on your Facebook pages and with your friends… I really need to get more folks here and need your help! I give you entertainment and wondermous recipes, and all I ask is that you invite a few folks to subscribe…
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Gotta run… as Food Stylist and Recipe Developer for Our State Magazine, gotta be up realllllllllll early in the morning and in Greensboro BY 7:30…. to shoot some wayyyy outside the box special recipes I developed for February issue… been working on them for a few months! Can’t tell ya any more than that… Top Secret, but you just run yourself on over and subscribe right now so it will come right to your mailbox in mid-January! (It’s a perfect gift that gives all year long too… for yourself or others.) You are just not gonna believe your eyes. Lordie Mercie, they are bringing in video folk too, to film the ‘behind the scenes’ of the assembly of these recipes and what goes on at a special photo shoot like this, so this gal needs all the ‘beauty rest’ she can get… but to tell you the truth, I’m SOOOO excited about this and feel like it’s my Christmas Eve and don’t anticipate much sleep, ‘tween that and the tornado watches going on thru the night. I’m about to bust wide open to tell folks about this… by my lips are sealed… for a few more weeks anyway.
So… hope you enjoy these recipes… and Share Away!
FOR 1 page PRINTABLE RECIPES, click HERE! Or, click the recipe name.
Grilled Barbecued Turkey
Grilled Barbecued Twisted ‘n Kicked Turkey
We’re twist’n & kick’n up Thanksgiving this year with some new ways to cook and serve traditional oldies. Everybody loves grilled goodies and this turkey is no exception. This recipe features some culinary goodies made here in North Carolina but you can sub your own favorites as well.
Recipe By: Wendy Perry
Serving Size: however much you cook!
Sliced Turkey breast (you can used cooked)
Turkey Legs (raw)
Tiny Town Turkey Rub (from Savory Spice Shop Raleigh-visit one in your area or order online!)
1 cup NC’s Fireside Black Jack BBQ Sauce Visit their Web Site
½ cup NC’s Crooked Condiments Gaelic Ale Mustard Visit their Web Site
1 teaspoon jalapeno powder (more or less to taste) (also from Savory Spice Shop)
TURKEY: To save time, you can buy cooked turkey breast.
Shake (generously) some Tiny Town Turkey Rub onto turkey.
SAUCE: Mix BBQ sauce, mustard and jalapeno power in small bowl.
Slice (cooked turkey) and place on grill. Baste with sauce and grill on each side until well-heated and sauce has caramelized a bit.
Cook raw turkey legs, turning frequently, until at 165° by thermometer. Once done and before removing from grill, baste generously with sauce and turn a few
times to allow sauce to glaze and caramelize.
Use this to also to baste Bacon Wrapped Collard Rolls with Stuffing.
Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited and link back to this blog
Cranberry BBQ SauSal
Throw your guests a twist at Thanksgiving or any time you serve turkey or chicken with this SauSal… (a little Sauce with a hint of Salsa)
You can throw this together in about 10 minutes with a bag of cranberries and some goodies you probably have on hand!
Recipe By: Wendy Perry
Serving Size: 8+
1 bag fresh cranberries
¼ cup favorite BBQ sauce
1 cup sugar
½ cup brown sugar
¾ cup your favorite salsachopped cilantro
1 jalapeno, seeded and diced
Throw everything but cilantro and jalapeno into heavy saucepan. Bring to a boil and cook for about 8-10 minutes, until berries have popped and sauce has thickened.
Pour into serving bowl and chill. At serving time, sprinkle with cilantro and jalapeno. Serve with BBQ Turkey and Bacon Wrapped Cabbage Rolls and Stuffing.
This is also good on leftover turkey (and ham) sandwiches and wraps.
Recipe Copyright© Wendy L. Perry, Inc. May be shared with credit cited and link back to this blog
Bacon Wrapped Collard Rolls with Stuffing
Bacon Wrapped Collard Rolls with Stuffing
Collards….
the quintessential southern green, and no traditional Thanksgiving table in these parts would be complete without ‘em. But this year, throw together some of these and throw on the grill along with your turkey for a real surprising twist… and your dressing, or stuffing, whichever you call it, is tucked inside! Like most of this meal, these can be made ahead and just throw on the grill when you cook your turkey.
Recipe By: Wendy Perry
Serving Size: 8
8 collard leaves, torn into large pieces
8 slices bacon
4 cups your favorite stuffing
toothpicks
BBQ Turkey Sauce (see that recipe up above)
In deep skillet or pot, heat water 2 inches deep. Once boiling, throw collard leaves into water (stacked on top of each other). Blanche several minutes until tender. Remove and drain in colander being careful not to tear leaves.
Cook bacon in layers of paper towels in microwave (or skillet) several minutes until almost done, but still soft and pliable.
Lay collard leaf onto flat surface. Spoon ½ cup of stuffing horizontally and roll up. Wrap a slice of bacon around the roll and secure with toothpick. Continue until all rolls are completed.
Throw on hot grill and baste with the Turkey BBQ Sauce, turning to glaze while sauce lightly caramelizes and bacon finishes cooking. Serve with grilled turkey.
Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited and link back to this blog
Rosemary Skewered Fall Veggie Kabobs
Rosemary Skewered Fall Veggie Kabobs
These are really easy to throw together for a new twist on traditional Thanksgiving vegetables. You can also make these ahead of time to throw on the grill with the rest of your Grilled Turkey Day meal.
Recipe By: Wendy Perry
Serving Size: 8
8 stems of fresh rosemary
8 (or more) fresh Brussels Sprouts
16 1” chunks fresh turnips
16 1” chunks fresh butternut squash
1 large red onion, cut into 1” square slices
1 stick butter, melted
Few sprigs fresh sage
salt and freshly ground pepper
Strip leaves from rosemary stems, leaving about 2” of leaves on tip end. Set aside.
Steam Brussels Sprouts in microwave until tender but not mushy, about 3-4 minutes. (Time will vary depending on wattage of your microwave.)
Steam turnip and squash chunks in microwave until crisp tender being careful not to overcook; if too done, they will break apart when sliding onto skewers.
Thread onto skewers… squash, turnip, onion, sprout, squash, turnip, onion (or whatever pattern you choose)… I use 1 Brussels Sprout in center but you can add more if you like.
Throw onto grill making sure tips with leaves are over unheated area so they won’t burn off. Use sage stem with leaves to baste with melted butter while cooking. Grill, turning gently with tongs, until slightly charred on all sides. Sprinkle with salt and freshly ground pepper or seasoning of choice.
Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog
BUTTERscoth PECAN Skillet Pie
Yummmm….
cooking and serving pie from a skillet just seems to make ‘em taste better! This pie just says ‘fall’… with the toasty pecans and richness of the butterscotch. Top with Sweet ‘Tater & Molasses Ice Cream and get ready for accolades all around for your DEElicious DEEssert.
Recipe By: Wendy Perry
Serving Size: 8
1 1/2 cups pecan pieces
2 tablespoons flour
3 large eggs – beaten with whisk till slightly frothy
1 11 ounce bag butterscotch morsels
1/2 cup brown sugar
1 stick butter — melted, cooled
1 teaspoon vanilla
1 unbaked pie shell, (I use Pillsbury from dairy section, not frozen)
Sweet ‘Tater & Molasses Ice Cream
Sea Salt
Preheat oven to 350.
Spray 10″-12’ cast iron skillet; place crust into prepared pan. It will naturally ‘ruffle’ as shown in picture.
In medium bowl, mix pecan pieces with flour. Add remaining ingredients and mix well. Pour into pie shell and bake 350* for about 40-45 minutes.
Let pie cool before slicing as it is easier to cut at room temperature.
Serve with dollop of Sweet ‘Tater & Molasses Ice Cream and pinch of sea salt.
Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog
NC Sweet ‘Tater * Molasses Ice Cream
North Carolina Sweet ‘Tater & Molasses Ice Cream
Lordie Mercie.
You just don’t get much easier than this when it comes to Throw Cooking. This is a fun and easy recipe for little ones to throw together with you in the kitchen. Eat as is, or plop some on top of a slice of BUTTERscoth PECAN Skillet Pie.
Recipe By: Wendy Perry
Serving Size: 8
1 ½ gallon vanilla ice cream, softened
2 large sweet potatoes, cooked and mashed
1 tablespoons apple pie spice
½ cup molasses
sea salt
Put softened ice cream into mixing bowl. Throw in sweet potatoes and spice. Drizzle with molasses and swirl into ice cream mixture. Refreeze.
Serve as is or over pie with a pinch of sea salt on top!
Sweet potatoes can be cooked in microwave on high power, about 10 minutes. Cook until soft when squeezed with a towel. Be sure they are well cooled before adding into ice cream.
Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog
That’s all for now folks!
***Happy 80th Birthday Krispy Kreme!***
One of North Carolina’s finest, Krispy Kreme Doughnuts, is turning 80 today! And THAT, my friends is cause for celebration. Those of us lucky enough to have grown up with being fed KK’s in our high chairs are truly blessed. And I’m certain, just better folk because of it.
Life gets better with Krispy Kreme KKroutons & KKrispy KKookies!
So many memories of going to the KK on Person Street in Raleigh and swooning by the doughnut-making room window…. and years later, beckoning the call of the “Hot Doughnuts Now” sign aglow! Even today, if passing by, I succumb to that sign!! My car just automatically “hangs a left” into the parking lot. And even though now there’s a drive-thru, I just must go inside…. for the full and complete experience ~ ok, so I just want to watch those morsels of heavenly round fried dough get slowly bathed in a shower of liquid sugar!! Oh lort, is there anything better on earth? If so, I’d just as soon not even know.
(Trivia…. Do you know what year that “Hot Doughnuts Now” sign made its debut? Why that was in 1992!)
There’s even a “Hot Light App!”
My now ‘tween nephew Wyatt was raised “right” as they say… and in the south, that raise’n includes full indoctrination to Krispy Kremes from near’bout the time of birth. I suspect there are probably folks who detoured down Person St. over the years on their way home with their new baby… to celebrate!
Surely made some fond memories with my nephew Wyatt on Person Street… @ Krispy Kreme!
I’ve got other Krispy Kreme Koncoctions to share, so stay tuned. But for now, without further ado, I bring to you…. my Krispy Kreme Birthday Sundae “Kake” ~ because who needs “cake” when you can have Krispy Kreme Kroutons, Krispy Kreme Krispy Kookies and Krumbles instead! I’ve been making these things long as I can remember… (mostly just to nibble on) and decided as a birthday present to you, it was high time I passed along this quick little secret!
To make KK Kroutons, snip a few doughnuts with scissors and toast about 1-2 minutes in toaster oven until lightly browned. Let sit for about 5 minutes to let cool and turn krispy! EAT ’em. Or, scatter on ice cream sundaes…. or crumble and scatter on ice cream, on milk shakes…. they’re pretty tasty with a sprinkling of good flaky salt too.
I find them rather tasty with crispy crunchy bacon with coffee in the morn. Put in the comments below what you’d do with them!?!
To make KK Krispy Kookies, just tear doughnuts into about 4 pieces. Roll flat and place pieces into preheated waffle iron. It’s hard to say exactly how long since those things all seem to have a mind of their own… just check after a minute and keep a close eye on ’em or they will burn. Lay out on a plate or pan and let cool. They will crisp up once well cooled! Great alongside ice cream… (you can use them to “dip” in your ice cream). Also yummy with a dab of peanut butter or with your morning yogurt. Let your mind go wild…. or, just eat them as they are!
And a final note… Thank you, Mr. Vernon Rudolph, for bringing us this melt-in-your-mouth simply divine concoction. And thank you for an outstanding fundraising opportunity, that has bought band uniforms and air conditioners for schools, books for libraries… and paid for church needs too! Gosh, it surely would be interesting to see a list of all the many things your doughnuts have helped to fund.
Now go make yourself one of these KKrispy treats…. because we all need to celebrate Krispy Kreme, right?
…gone to the dogs! Homemade “Frosty Pet nICE Cream” treats!
| July 9, 2017 | Posted by Wendy Perry under contest creations, cook & eat nekkid, cook'n with NC goodies, doggie delights, feastivals & festivals, honey, ice cream & frozen treats, peanut butter, sweet potatoes, wendy's signature recipes |
My sweet Chamblee’s resting place….
Four years ago today, my sweet Speagle Chamblee crossed the rainbow bridge.
As I sat here looking at our pictures in this heat wave, and having seen a friend post pictures on facebook last night of commercially sold pet “ice cream,” I came to realize I’d never posted this pet recipe here on my blog!
On a last minute thought, I threw this together several years ago and entered it into the NC Sweet Potato Festival Contest “Miscellaneous” category where it won 2nd place! (It seems the last minute recipes I “throw together” are the ones that do best in contests.)
Frosty Pet “nICE Cream” Treats!
My sweet Chamblee was my guinea pig, and he did love my sweet potato “nIce Cream” treats. And guess what? They are people friendly too. So while making them for your fur babies, you can lick the bowl and spoon. This is a perfect recipe to get your kiddos involved in the kitchen. They will love these healthy snacks and feel so proud they made them for their furry best friends too.
Now being the North Carolina made foods evangelical that I am, y’all know I used NC made peanut butter (lots to choose from so use your favorite or quickly and easily make your own)…. and of course North Carolina Sweet Potatoes…. these grown just a few miles down the road!
So without further ado…. I will leave you with a little bit of my stroll down memory lane today of Chamblee…. who was by my side for 15 years.
My sweet Speagle Chamblee…. I miss him so.
And I think since I keep packets of baked sweet potato in my freezer (you DO do that don’t you?), in his memory, I will make my sweet little June Bug some today…. also a Speagle!
My sweet Speagle girl June Bug… I love her so!
Y’all have a “nICE” week… stay cool, and treat your babies to some “nICE Cream” treats too! A fun thing to do inside the air conditioning on a hotttt summer’s day.
- about 1 cup cooked and mashed sweet potato
- about 1 cup nonfat yogurt SEE NOTES
- about 1/2 cup peanut butter, smooth or crunchy
- 1 squirt honey adult dogs only
- a few crumbled sweet potato chips, optional garnish
-
Throw everything into a small bowl and stir together until well mixed. Portion out into small custard cups; cover and freeze. Remove from freezer a few minutes before serving to soften.
NOTE: Chamblee l.o.v.e.d. spicy hot potato chips (and so does June Bug), so if I have some on hand, I sometimes crush a couple of chips and/or sweet potato chips on top of his nICE Cream... making him his own little nICE Cream Sundae!
BE SURE THE YOGURT YOU -- USE IS FREE OF SWEETENERS, NATURAL OR ARTIFICIAL!
*** There are many people foods that are not safe for your pets. Before adding ingredients you might like in your nICE Cream to your pooch’s, be sure to look at safe pet food lists. The last thing you want to do is harm your baby with a treat.
My fav food Christmas tradition…
| December 16, 2013 | Posted by Wendy Perry under Christmas, holidays & breaks, ice cream & frozen treats, Mindless Mutterings from the Teacher's Lounge, strawberries, sweet treats |
As far back as I can remember as a little girl, I have fond memories of our big Perry family gatherings… my FAV being at Christmastime. I had one hellofa good cook’n grandma Perry, who we grandchildren call “Ma Pur.” Although not rich folks, I suppose back in those days, they may have been considered by some to have a lot. She was a retired school teacher, and Daddy Pur owned the Pearces community store. It was one of those stores that had a little of this, that and the other. My older girl cousin Karen and I would “play grocery store”…. even back then I LOVED grocery shopping as I still do. Daddy Pur would let us “shop” in the store, then we would bring our groceries up to the counter where he would ring them all up. Then, we’d have to go put them all back where they came from!
While we were doing that, a posse of old men (that wouldn’t seem so old now!) would be gathered around the wood stove, playing Rook, or Checkers. I still love to play Rook, and I learned watching the best… a “fierce” Rook player is mildly describing my “style” of Rook play’n. You don’t hear tell of Rook much anymore, so if you read this and are a Rook player, let me hear from you!
Daddy Pur’s store was 1/2 the community centerpiece. The other half was right across the road… Pearce Baptist Church! I grew up in that church and my sweet mama played the organ there for 36 years… rarely missing a Sunday and one of the few was the Sunday before she sailed away to Heaven. When she was so very sick with Ovarian Cancer, one of the few things she wanted to eat in her final months was this protein filled custard. Mama would ask me to make her some and when she couldn’t keep anything else down, she stayed nourished with Boiled Custard. She especially loved it frozen like ice cream. This, and baked skillet cornbread, were what kept her going near the end.
OK… back to my story!
While Daddy Pur was busy out at the store selling groceries and farm supplies, Ma Pur was busy next door cook’n… they had 5 children… 4 boys and 1 girl. Daddy Pur died when I was only 4, but I do have a few memories of him. Ma Pur was around until I was 12 so I do have a few memories of her kitchen. She cooked 3 meals a day… and there was always a big plate of biscuits on the table and soft butter to mash together with molasses. All those Perry children and their children would gather at the homeplace at Christmastime. I could hardly wait, because there would be pitchers of Boiled Custard that she had made. She served it with a big bowl of sweetened strawberries she had “put up” the summer before from her garden. I really didn’t even want to eat any of all that other food she had made, I just wanted BOILED CUSTARD! And although daddy’s brothers and sister have their own grown children with their children now and we no longer gather, getting in my kitchen to make this takes me back to those days so long ago when the excitement and magic of Christmas was such a happy time and place. My sweet nephew Wyatt is nine now, and tonight we talked about making Boiled Custard for Christmas. I hope he keeps this family tradition alive for generations to come.
I cannot believe in all my pictures there are none of boiled custard, so I’ll fix that this year. I’ll be sure to come back after Wyatt and I get in the kitchen next week and make this Christmas’ batch of this yummmy stuff! (post edited… picture added below)
Until then, enjoy the recipe and a few old pics to take us down Perry Memory Lane.
This is my Ma and Daddy Pur (Perry). Daddy Pur died when I was four, so I think this was his last Christmas. This is a VERY RARE picture of him because he isn’t wearing his Fedora. I always heard that if his hat was dipped to the left, leave him be. But if tipped to the right, all was well.
Ma & Daddy Pur…circa Christmas 1963
A few decades ago, I put together a Perry family cookbook. I vowned not to publish it until every single Perry in our clan contributed at least ONE recipe… and for the wee ones, a drawing of some food. It took a spell, but finally accomplished this goal. This is the cover of that book…
The J.W. Perry Family Cookbook
And this is one of my fav pictures that’s on the back of the book. Few folks are lucky enough to have three other living generations to be able to have a picture like this… me, daddy (Hal), Ma Perry and her mama, Mammy Chamblee!
4 gens!
As far as I know, this is the only place Ma Pur’s Boiled Custard recipe is published. And although it may be “the” recipe of many other ladies of her time, for me, it’s My Ma Pur’s recipe…and there are few things better!
Ma Pur’s Boiled Custard recipe in my cookbook!
Do you like Boiled Custard? Was it part of your family’s goodies growing up? If so, please share your BC memories in the comments box…
…Enjoy, and Merry Christmas Y’all!
Family traditions…. we don’t have too many in my family, but I’m planning to pass this one along to Wyatt, starting with our first time making it together this year… oh, how I do love this little fellow!
Boil Custarding with Wyatt!
What to throw together...
- 1/2 gallon whole milk
- 2 tall cans Pet milk
- 1 1/2 cups sugar
- 10 medium or 6 large eggs
- vanilla extract
How to throw together...
- Over double boiler in thickest pot, add milk and sugar. Stir constantly until the mixture reaches ALMOST boil (but never boil).
- Stir rapidly and add eggs that have been pureed until foamy in blender. Let come to a boil.
- Turn heat to medium. Continue to cook for about 45 minutes or until the custard coats a metal spoon.
- Remove from heat. Add 1 tablespoon vanilla extract and more sugar if needed.
- Cool in freezer until freezing begins around edges.
- Once chilled and thickened, pour into pitcher or small jars for gifting.
- OPTIONAL: Offer a bowl of sweetened strawberries to swirl into custard.
Wendy’s Creamy Snow Cream Custard
| February 16, 2013 | Posted by Wendy Perry under ice cream & frozen treats, snow goodies, sweet treats, wendy's signature recipes |
Wendy’s Snow Cream Custard… throw some together!
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