Website Design by CompuTrain Technologies
Waleska, Georgia
(828) 393-8203
miss%20dees%20kitchen021014.jpg miss%20dees%20kitchen021012.jpg miss%20dees%20kitchen021011.jpg miss%20dees%20kitchen021010.jpg miss%20dees%20kitchen021009.jpg miss%20dees%20kitchen021008.jpg miss%20dees%20kitchen021007.jpg miss%20dees%20kitchen021006.jpg miss%20dees%20kitchen021005.jpg miss%20dees%20kitchen021004.jpg miss%20dees%20kitchen021003.jpg miss%20dees%20kitchen003005.gif miss%20dees%20kitchen021002.jpg miss%20dees%20kitchen021001.jpg
Back to the Top

Backyard Bar-B-Q


July is a Cook-out month, so we’ve given you a few of our favorite recipes. First a few “Nibbles & Bites”, to munch on while your meat is cooking, 2 difference sauces: the vinegary Eastern NC popular one and a delicious sweet sauce. Of course what to serve with this Bar-B-Q is just as important, so we’ve included 3 sides to choose from. We suggest you round it out with grocery Bar-B-Q bread (toasted on the grill) and a dessert of your choice. Of course you could just go back in our Archives and choose a really delicious dessert. 

Bon Appetite, Y’all!!!

Easy Non-Bake Spinach Dip


1  cup mayonnaise

1  pkg. Knorr Vegetable recipe mix

1  (10-oz.) box frozen chopped spinach, thawed & squeezed dry

1  (16-oz) container sour cream

Optional: ½ of a 14-oz. jar artichoke hearts, chopped


Just combine everything, mixing well. Chill 2 hrs.

Serve with “Frito Scoops”, celery sticks or small crackers

Cheese Ball


2  (8-oz. pkgs.) cream cheese, softened

2  cups shredded sharp Cheddar cheese (8-oz bar or pre-shredded)

1 (1-oz.) envelope Ranch Salad Dressing Mix

      (not dip mix)

2  cups finely chopped pecans

Optional: Add 1 Tbsp. Worcestershire sauce

       and 1 tsp. Tabasco Sauce or Texas Pete



Combine cream cheese, Cheddar cheese, and dry dressing mix.  With hands, form into one large cheese ball or 2 medium size ones. Roll in chopped pecans. Refrigerate 2 hours or overnight.  Suggestion: make day before, wrap well with plastic wrap and refrigerate.

Remove from fridge 1 hour before serving.

An easy way to mix:  Put softened cream cheese in food processor & pulse a few times, add shredded cheddar cheese in “batches”.

Good with Wheat Thins

North Carolina Bar-B-Q Sauce

Eastern-style, vinegar based


2  cups apple cider vinegar

1  Tbsp. Tabasco sauce

1  Tbsp. chili powder

3  Tbsp. black pepper

¾  tsp. dry mustard

1  Tbsp. Worcestershire sauce

3  Tbsp. salt

2  Tbsp. paprika

1 (14-oz.) bottle catsup


Simmer all of the above on low heat for 45 minutes to blend flavors and thicken.  For a thinner sauce, add ½ cup water.  This recipe makes 1 quart and can be multiplied many times to make as much as you wish.  Keeps very well in the fridge.


“Sweet” Bar-B-Q Sauce

My “in-house” tester says this is a good sauce (for a sweet sauce). He prefers the vinegar type and I like the sweet. So make both for your cookout to please everyone!


1  cup catsup

1  cup water

½ cup apple cider vinegar

1/3 cup Worcestershire sauce

¼  cup prepared mustard (regular mustard)

¼  cup butter

½  cup firmly packed light (or dark) brown sugar

1  tsp. hot sauce to taste (Texas Pete or Tabasco)

1/8  tsp. salt


Combine all ingredients in a large saucepan, stirring well to blend. Bring to a boil; cover reduce heat and simmer for 1 hour.  Makes 3 cups.

Corn Pudding


3 large eggs

2 Tbsp. butter, melted

2  tsp. granulated sugar

½ cup half-and-half

¼ cup cornstarch

1 (15 ¼ -oz.) can whole kernel corn, drained

2 (14.75-oz.) cans cream style corn


Beat eggs lightly; add melted butter, sugar and half-and-half. Whisk in cornstarch; stir in corn, blending well.  Pour into a greased 9x13-inch baking dish.  Bake at 400º for 1 hour.

Note: You must use a shallow baking dish.  You can use 3 cups whole kernel corn, fresh, frozen or canned (drained) instead of cream style, if desired.    6-8 Servings.

Easy Mac & Cheese


8-oz. pkg. medium Shell Macaroni, (2 cups uncooked)

8-oz. block sharp Cheddar cheese, shredded

       (or 8-oz. pkg. of pre-shredded)

1  (10-¾ ) can Campbell’s Cheddar Cheese soup,


1 cup milk or half-and-half

½  cup mayonnaise

Salt & pepper


Combine all of the above and stir well. Salt & black pepper to taste. Pour into a lightly greased 2 ½ qt. baking dish. Bake 350º for 30 minutes.  About 8-10 servings.

Optional: Instead of Cheddar cheese soup, can use Cream of Mushroom or Cream of Celery.

Brown Rice

I’ve made this recipe at almost every family cook-out since 1976!


2 cups Uncle Ben’s white rice, uncooked  (not instant!)

1 stick butter

1  large onion, chopped (Vidalia is good)

1 (10-¾ -oz.) can cream of mushroom soup

2  (10-½ -oz.) cans beef consommé


Melt butter in large skillet, over medium heat; add rice and onions, stirring constantly until rice is brown. Pour into a 2½ qt. baking dish; add soups, stirring well.  Cover with foil and bake at 350º for 1½ hours until rice is soft. Check after 1½  hrs. You may need to bake a little longer.  Covering it with foil keeps the steam inside and the rice moist as it swells and absorbs the liquid. You don’t want the liquid to evaporate.  About 8 servings.


Optional: You can stir in 1 envelope dry onion soup mix for the chopped onions.

For great
Bar B Q
choose a 5 to 6 lb. Boston Butt pork roast.
This cut has enough fat running through it to keep it moist, most of which drains away during cooking leaving a tasty product.
For a tender result, cook slow and long making sure the interior is at least 170 degrees.  It will just fall off the bone.
Recipe Archives
July 2011
Click for August, 2011
Click for Previous Month
Click for Archive Index