Showing posts with label Ladies Lunches

Lemon Filled Crescent Rolls, So Quick, So Easy and SO good!

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 30, 2022

All you need is a tube of Pillsbury Crescent Rolls, a container of lemon curd, some sugar, a little spice and in five minutes you can have these in the oven.  They are delicious and off the charts with WOW factor. 

1 package of refrigerated Pillsbury crescent rolls
1/3 cup of good quality lemon curd
6 tablespoons turbinado (coarse) sugar (you can just sprinkle on regular sugar if you don't have this)
milk to brush tops of rolls
ground cardamom to dust 
confectioner's sugar to finish
sprinkle of sesame seeds for a little crunch (optional)

Preheat your oven to 375 degrees. Line a baking tray with baking parchment.   Lightly spray the paperwith nonstick spray.  Set aside.

Unroll the crescent rolls and separate them at perforations. Place one portion of lemon curd at the wide end of each roll.  Gently spread it down about half way the length of the dough towards the point, being careful to not spread the curd all the way to the edge. 

Roll up, starting at the wide end towards the small point, totally encasing the lemon curd.   Twist each end into a crescent shape.  Then pinch one end closed and place each on the prepared baking sheet, narrow pointed side down.  Brush each with some milk. 

Sprinkle with the coarse turbinado sugar and dust lightly with ground cardamom if desired.

Add a few sesame seeds and serve...

Bake for 10 to 15 minutes, until golden brown.  Remove from the oven.   Serve warm and dusted with confectioners sugar.  


#lemon #croissants #lemoncrescentrolls #pillsbury #pillsburycrescentrolls #brunch #homemade #jancooksrealfood #jancancook #janspicx #yummy #foodie #yummydessert

Delicious Restaurant Quality Lemon Creme Brulee

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 02, 2022

Oh my, what a special dessert this is.  This Lemon Creme Brulee is a totally decadently richly lemon infused custard topped off with a crackly torched sugar top and it is beyond delicious.  If you are a fan of creme brulee, this takes it to a whole new level.  I first experienced this in a little cafe in New Harmony, In years ago.  I had gone there with my friend, V, and we both were absolutely swooning over how wonderful this dessert was.

I came home, researched many recipes and adjusted them until I found this one that is just perfection.    It's one of those desserts that I don't make often, and only because of the calories.  This is absolutely sinfully delicious, but oh, it's so worth the calories for a special occasion. 

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat. 


Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks 


Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

Perfect, Yummy Cranberry Sauce

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, November 14, 2021

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan, saving 1/2 cup and transferring to a small bowl. 

Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. 

Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. 

Add sugar, salt and pepper to taste and cool to room temperature before serving.

Source:  Food Network

Potato Cobb Salad from Southern Living

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 20, 2010


  • 3  pounds  Yukon gold potatoes
  • 3/4  teaspoon  salt
  • 1  (16-ounce) bottle olive oil-and-vinegar dressing, divided
  • 8  cups  mixed salad greens
  • 2  large avocados
  • 1  tablespoon  fresh lemon juice
  • 3  large tomatoes, seeded and diced
  • 12  small green onions, sliced
  • 2  cups  (8 ounces) shredded sharp Cheddar cheese
  • 4  ounces  crumbled blue cheese
  • 6  to 8 slices bacon, cooked and crumbled
  • Freshly ground pepper to taste


Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.

Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.

Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.

Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing.

Source:  Southern Living, JUNE 2003

Shrimp and Artichoke Casserole

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 25, 2007
Marti had this at a ladies luncheon, TO-DIE-FOR

Shrimp and Artichoke Casserole

Recipe By : Holy Chow/Best of the Best in Kentucky
Serving Size : 6 Preparation Time :0:00
Categories : Artichokes Cheese
Company Main Dishes
Mushrooms Seafood
Shrimp Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 tablespoons butter
4 1/2 tablespoons flour
1 cup whipping cream
1/2 cup half and half
salt and pepper -- to taste
14 ounce can artichoke hearts
1/2 pound fresh mushrooms
1/4 teaspoon flour
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/4 cup Parmesan cheese -- grated
1 1/2 to 2 pounds shrimp -- cooked/cleaned

Melt 4 1/2 Tbsps. of butter. Stir in 4 1/2 Tbsps. of flour, add cream,
stirring constantly. When thick, add salt and pepper. Set aside. Drain
artichokes and cut in half. Place on bottom of casserole. Place shrimp over
aritichokes. Saute musrhooms in remaining butter. Sprinkle 1/4 tsp. flour
over mushrooms. STir, then scatter musrhooms over shrimp. Add sherry and
Worcestershire sauce to cream sauce. Pour over casserole. Top with chees and
paprika. Bake at 375° for 20 minutes.