Ambrosia has moved on to more of a fruit salad these days, here made with apples, bananas, mandarin oranges, mini marshmallows, pecans, coconut and maraschino cherries, but it started out very simply once containing oranges and coconut.

Ambrosia Fruit Salad

Ah, ambrosia... a southern favorite for sure. Classic, old-fashioned ambrosia had only two ingredients though - oranges and coconut - served most often with a dressing of simply orange juice and sugar. It's fallen out of style these days though, because most folks aren't interested in something so plain, but that, my dear, is a true southern ambrosia.

Mary's Gooey Brownies with Peanut Butter Icing

This is my good ole standby brownie recipe that I thought one day, why not add that old fashioned peanut butter icing I love so much as an icing. The results were delicious. I loved it and I think you will too.

Internal Cooking Temperature Chart

I am always lookin' for this so I'm puttin' it right here! Please note though, the temps listed appear to be minimum safe temperatures, except where I have adapted the charts to expand the definitions. So, if you prefer your beef roast to be more of a medium to well done, take that roast up to between 155 °F to 165 °F. It seems these temperatures here may be averages for safe internal temps.

For steaks, see also this excellent demonstration of the touch test - the way that restaurants and most chefs test for doneness. This is how I do it these days for the most part, but I still use the thermometer sometimes just to double check.

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"Is it done yet?" You can't tell by looking. Use a food thermometer to be sure.

USDA Recommended Safe
Minimum Internal Temperatures

Steaks & Roasts - 145° F
✧ Rare - 140° F
✧ Medium - 160° F
✧ Well Done - 170° F
Fish - 145° F
Pork - 145° minimum and allow to rest for at least 3 minutes / Well done 170° F
Ground Beef - 160° F

Burgers - 160° F
✧ Medium Rare - 130 to 135° F
✧ Medium - 140 to 145° F
✧ Medium Well - 150 to 155° F

Egg Dishes - 160° F
Chicken Breasts - 165° F
Chicken Legs - 175 to 185° F
Chicken Thighs - 175 to 195° F
Whole Poultry - 165° F
Veal (Well Done) - 180° F

Safe Cooking of Chicken

FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 °F as measured using a food thermometer - I prefer to take it to somewhere between 175 to 180 degrees F. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For approximate cooking times to use in meal planning, see the following chart compiled from various resources. Table is based on open-pan roasting at 350 degrees F, or covered roasting at 325 degrees F.

Approximate Chicken Cooking Times
Type of Chicken	Weight	Roasting 350 °F	Simmering	Grilling
Whole broiler fryer+	3 to 4 lbs.	1-1/4 - 1 1/2 hrs.	60 to 75 min.	60 to 75 min*
Whole roasting hen+	5 to 7 lbs.	2 to 2 1/4 hrs.	1 3/4 to 2 hrs.	18-25 min/lb*
Whole capon+	4 to 8 lbs.	2 to 3 hrs	Not suitable	15-20 min/lb*
Whole Cornish hens+	18-24 oz.	50 to 60 min.	35 to 40 min.	45 to 55 min*
Breast halves, bone-in	6 to 8 oz.	30 to 40 min.	35 to 45 min.	10 - 15 min/side
Breast half, boneless	4 ounces	20 to 30 min.	25 to 30 min.	6 to 8 min/side
Legs or thighs	8 or 4 oz.	40 to 50 min.	40 to 50 min.	10 - 15 min/side
Drumsticks	4 ounces	35 to 45 min.	40 to 50 min.	8 to 12 min/side
Wings or wingettes	2 to 3 oz.	30 to 40 min.	35 to 45 min.	8 to 12 min/side

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.

* Indirect method using drip pan.

Seeing Isn't Believing.

Many people assume that if a hamburger is brown in the middle, it is done. However, looking at the color and texture of food is not enough—you have to use a food thermometer to be sure! According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are "done" is to use a food thermometer. When a hamburger is cooked to 160 °F, it is both safe and delicious!

Be Food Safe! Prepare With Care.

Know how to prepare, handle, and store food safely to keep you and your family safe. Bacteria can grow on meat, poultry, seafood, eggs, and dairy products, as well as cut-up or cooked vegetables and fruits.

CLEAN: Wash hands and surfaces often.

Wash your hands with warm, soapy water for 20 seconds before and after handling food. Wash your cutting boards, dishes, etc., with hot, soapy water after preparing each food item. Wash fruits and vegetables with cold water before using. There is no need to wash or rinse meat or poultry.

SEPARATE: Don't cross-contaminate.

Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. Never place cooked food on a plate which previously held raw meat, poultry, or seafood.

COOK: Cook food to proper temperatures.

Use a food thermometer to be sure!

CHILL: Refrigerate Promptly.

Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.


Thanks to USDA Food Safety Education Is it Done Yet? who I adapted this from.





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A tender, soft and chewy basic, old fashioned sugar cookie recipe.

Old Fashioned Sugar Cookies

This has been my favorite recipe for old fashioned sugar cookies for years.

It's perfect for when you want just a plain and comforting sugar cookie, and the blend of lemon and vanilla flavoring is just perfect.

Bacon, Egg & Cheese Biscuit

I studied business in college with an emphasis on marketing, so I know how the mind of the advertiser works. You would think that I would be resistant to that kind of mind bend wouldn't you? Well, I'm no different than any other consumer apparently, because ever since I saw a fast food commercial on tv showing somebody about to stuff a big old bacon, egg and cheese biscuit in their mouth, I knew I had to have one. Course I wasn't gonna run out to the golden arches or go seek to have it my way at that other place, but instead I was gonna make it at home. One of the luxuries of being a homemaker now. And homemade is much cheaper and I know what is in it.

Now, I certainly woulda much preferred to have had some good old pig bacon (is there anything better than bacon??) but the only things I had in the house were turkey bacon and Canadian bacon, so I settled on the Canadian bacon. Get my Perfect Buttermilk Biscuit recipe and secrets to a fluffy and light biscuit here.

Deep South Pinto Beans and Rice

Pinto beans, slow cooked with ham, onion, celery and jalapenos, served over rice with a side of collard greens and hoecakes. Now that is some good eatin'!

Deep South Pintos and Rice

When you mention pinto beans in the South, most folks think of a more classic version, often referred to in some parts of the country as soup beans. I didn't grow up with pinto beans but here in this part of The Deep South, we are all about red beans and rice for sure.

I decided to make a version of pintos much like my own homemade red beans and rice, but with the addition of a little Tex-Mex flair by using jalapenos in place of the usual sweet green bell pepper and a few other flavor boosters.

Shrimp Peeler - Five Stars

I am a very lucky woman. My father in law, who is a consultant for his day job, also owns a shrimp boat, not for commercial purposes, but purely for leisure (though there isn't much leisure involved with shrimping) and for the ability to get out on the Gulf, amidst the seagulls and the fish, and catch shrimp. In fact, that shrimp boat was the only thing and I mean the ONLY thing belonging to my in-laws that survived Hurricane Katrina.

Sour Cream Hash Brown Casserole with Ritz Cracker Topping

A definitive southern favorite, and often called funeral or party potatoes, hash brown potatoes are combined with cream of chicken soup, sour cream, onion and cheddar cheese for a well-loved casserole.

Sour Cream Hash Brown Casserole

Every southerner likely has this one in their recipe box, at least in some variation.

Often called a Cracker Barrel Hash Brown Casserole copycat, but honestly, I don't eat at Cracker Barrel enough - not that I don't love it, I do, very much - but I can't recall if I've ever had hash brown casserole there, so I'm not qualified to attest to whether this qualifies as a copycat.

Pop Chips - 5 Stars

Unpaid product endorsement

Today for lunch I just had a simple sandwich - whole wheat bread, reduced fat mayo, turkey breast, tomato and lettuce - but on the side I had my new favorite chip - Popchips. I first heard of these from the Hungry Girl Cookbook a pretty neat cookbook if you're eating lower fat these days, but we don't have the Pop Chips available anywhere locally, at least not that I have found yet anyway, so I actually have to order them from Amazon foods online. I have been buying the one ounce single serving sized variety 36-pack, which works out to be about 85 cents a bag, and the single serving size keeps me from overeating them, so worth it to me since I tend to have portion control issues.

Anyway, the case comes with Barbeque, which is my hubby's fav, Salt & Pepper, Parmesan & Garlic, Sea Salt & Vinegar and plain Original, all of which are fantastic! I'm not a big chip eater, but when eating lower fat, well ... baked chips leave much to be desired if ya ask me. These are different. They aren't fried. They aren't baked. They are popped! So they are healthier than the standard chips, yet unlike the dry, flavorless baked chips that are out these days, Pop Chips are loaded with flavor and crunch, and are nice and salty ... but don't make me puff up with water retention like salty foods tends to do to me. A very good alternative and really delicious - you should give Popchips a try sometime. Oh and they come in a corn chip variety pack too, though I haven't tried those yet.

Microwave Orange Honey Glazed Baby Carrots

Baby carrots, steamed in orange juice in the microwave, then glazed with honey, cane or maple syrup and butter.

Glazed Baby Carrots

A quick and easy side dish recipe, written for cooking in the microwave with holiday cooking in mind when the stovetop can be otherwise occupied. It can also be done on the stovetop too of course.