Join Melissa Cross, a culinary teacher at Geneva Academy, as she shares insights from her cooking classes for seniors and the heartwarming "orphan" Thanksgiving and Easter she hosts for those without family nearby. Melissa and her husband have used homes of all sizes to practice hospitality over the years, and in this episode, she discusses fun games and prizes for kids, easy-to-make recipes, and how to make gatherings memorable. From tips on timing meals to fostering family fellowship and involving guests in the kitchen, you don't want to miss all of Melissa's practical tips, favorite kitchen items, and more! We're so glad you're here!
Island Pork Tenderloin
Serve with:
Mashed potatoes or other starch
Salad or other vegetables
Dessert (see below)
Other recipes discussed in this episode:
Serve with:
Alabama white BBQ sauce - WHITE BARBECUE SAUCE < Call Me PMc
Little or mini potatoes tossed with olive oil, salt, and pepper and roasted at 400 degrees for approx. 20 minutes or until tender
Sauteed long green beans
Recommended appetizers:
Blanched asparagus with Cajun Remoulade Sauce Recipe • Salt & Lavender
Cream cheese with pepper jelly on top. Serve with crackers. (If you don't have pepper jelly, preserves or raspberry jam placed in a saucepan with a touch of red pepper or hot sauce will work.)
Great Recipe for Thanksgiving!
Savory Stuffing Balls
(Makes about 30 balls.)
Ingredients:
1 cup butter
2 cups chopped onion
1 cup chopped celery
½ cup parsley flakes
1 tablespoon ground sage
1 teaspoon thyme leaves
½ teaspoon ground black pepper
½ teaspoon seasoning salt
16 ounces dry bread cubes
1 egg
2 cups chicken broth
Directions:
1. Preheat oven to 375°.
2. Melt butter in large skillet over medium heat. Add onions and sauté 8 minutes.
3. Add next 6 ingredients and cook 5 minutes. Toss with bread cubes.
4. Beat egg with chicken broth and mix into bread cubes.
5. Shape into 2-inch balls and place on 2 greased cookie sheets.
6. Bake uncovered in 375° oven for 20 minutes.
Desserts:
Serve with:
Ganache, berries, or raspberry sauce on top
Deluxe Cheesecake adapted from The Ultimate Southern Living Cookbook (See pdf or full instructions below.)
Flourless Chocolate Cake - Glorious Treats (Substitute coffee for water.)
Discussed in episode 2:
I like to use coconut oil to pan fry the chicken.
Deluxe Cheesecake
Servings: 12 (adapted from The Ultimate Southern Living Cookbook)
*Crust:
1⅔ cups graham crackers crumbs
¼ cup sugar
¼ cup plus 2 tablespoons butter, melted
*Shortcut – Buy Keebler Ready Crust 10 Inch Graham Pie Crust, 9 oz (XL size that says “2 extra servings”)
Filling:
3 (8-ounce) packages Philadelphia cream cheese (not low fat), softened
1 cup sugar
3 large eggs
½ teaspoon vanilla extract
1 (16-ounce) carton sour cream
3 tablespoons sugar
½ teaspoon vanilla extract
Berry Sauce:
3 cups frozen mixed berries
¼ cup powdered sugar
1 lemon, juiced
Put ingredients in pan over medium heat. Cook until berries break down and mixture is syrupy, 10-12 minutes. Set aside to cool.
(Or make caramel, ganache, or other topping)
Directions:
1. Preheat oven to 375°.
2. For the crust, combine all ingredients, mixing well. Firmly press crumb mixture evenly in bottom and up sides of a 10-inch springform pan; set aside.
3. Beat cream cheese at high speed with an electric or stand mixture until creamy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in ½ teaspoon vanilla. Pour into prepared crust.
4. Bake at 375° for 35 minutes or until cheesecake is set.
5. Raise oven temperature to 400°.
6. Beat sour cream at medium speed 2 minutes. Add 3 tablespoons sugar and ½ teaspoon vanilla; beat 1 more minute. Spread over cheesecake. Bake at 400° for 5 minutes. Cool to room temperature on a wire rack; cover and chill 8 hours.
7. Serve with desired topping: berry sauce, caramel, or ganache are great choices.
Recommended items: