Burney Family Recipes

Recipe # 19

Creamy Refrigerator Fig & Citrus Porridge

This is my version of the recipe currently being shared on Facebook. The original recipe calls for Quaker Quick Oats. I thought I'd use granola instead of plain oats because I had some in the pantry.  I also thought my mother's homemade fig preserves with a touch of orange marmalade & lemon zest would be a nice combination.  So glad I did because I realized I'd created an amazing cold summer breakfast! 

The recipe below is for 1 serving, but I made sure I had plenty of the ingredients and made 4 servings.

Creamy Refrigerator Fig & Citrus Porridge - 1 serving

Grab a few more jars and make enough for the entire family. 

8-16 ounce Ball jar, Mason jar or jelly jar with tight fitting lid
1/3 cup skim milk
1/4 cup plain greek yogurt
1/4 cup granola with Almonds (If in big chunks, break it up with the back of a spoon)
1 1/2 teaspoon Chia seeds
1-2 teaspoons fig preserves or fig jam
1 teaspoon orange marmalade
pinch of lemon zest (use a microplane & avoid white pith) 
1/2 teaspoon of Truvia or sugar (optional for those with a sweet tooth)

Put all ingredients in the jar and stir with a teaspoon to begin blending the ingredients. Screw the lid on tight and shake several times. Refrigerate overnight. The granola and chia seeds with soak up some of the liquid creating a cold sweet creamy porridge with a delightful texture. 

To serve, remove the lid, grab a spoon and enjoy straight from the jar.

Recipe #18

Lisa’s Smokin’ Hot Snack Mix

2 regular size bags of Flavor Blasted Extra Cheddar Goldfish cracker
12 oz. bag of Snyder’s Hot Buffalo Hot Wings flavor pretzel pieces
12 oz.bag Snyder’s Ranch/Hot Buffalo Hot Wings flavor pretzel pieces….           
                 ...or 1 bag of Ranch flavor for milder mix
1 medium bag of Crunchy style “Flaming Hot” Cheetos
1 to 1 ½ cup roasted almonds (or any other roasted nuts you prefer)

Mix all ingredients together in a large bowl. Store mix in a large airtight container (or large Ziplock bags).  

Enjoy with cocktails, beer, soft drinks or gallons of water cuz this mix is smokin' hot!!! 

Recipe #17

Easy Crockpot Brunswick Stew  
This is a native North Carolina favorite!
4 quarters dark meat rotisserie chicken or 1 whole rotisserie chicken (skin & bones removed,
                                                                        reserved pan drippings for broth)
½ bottle of Smithfield Barbeque sauce or your favorite mild BBQ sauce
1 tsp. chicken base concentrate
1 can diced tomatoes
2 cans of green beans (Allen Brand Pole Beans)
1 can yellow corn (Green Giant)
1 large can of whole white potatoes, cut into large cubes
1 small box of frozen steam in the bag lima beans (steam in microwave as directed)
2 T tomato paste (more or less)
hot sauce, salt and pepper, to taste

Tear the boned chicken meat into large pieces and put in a large crockpot. Remove the pan liner paper from the chicken container & add ½ cup of hot water. Swirl the drippings & water then pour into the crockpot. Pour barbeque sauce over the chicken. Add drained green beans, corn and potatoes. Add steamed lima beans, tomato paste & chicken base. Stir to blend. Cook on High heat for 2 hours.  Stir again and season with hot sauce, salt and pepper to taste. Turn heat to Low and continue cooking for 1-2 hours. Serve in large bowls with rolls or crackers on the side.  Pass the hot sauce for those who want more heat. 

Recipe #15 & #16

Frozen Fruit pops - Mango and Banana Mango

These are new recipe creations born from a longing for a frozen fruit pop I enjoyed in South Africa on a very hot day. No way will I ever be able to duplicate the one I crave, but these will definitely satisfy. 

You will need a blender, popsicle molds or flexible 6 oz. or 8 oz. plastic cups and wooden popsicle sticks. Popsicle molds usually come with a built in stick/holder, but I'd recommend using the popsicle sticks so you can take the frozen pops out of the molds when frozen and reuse the molds to make even more to keep on hand. 

Frozen Mango pops

2 large, ripe red mangos - cut pulp into chunks
3/4 cups "Naked" brand Mighty Mango juice 

Put mango and Mighty Mango juice in the blender.  Pulse until smooth.  Depending upon the size of the mangos, this makes approximately 4 cups of puree. 

Pour puree into popsicle molds or flexible plastic cups leaving a minimum of 1/4 inch room at the top of the mold for expansion.  Put in the freezer until partially frozen (1 hour tops) Insert the wooden popsicle sticks 3/4 of the way into the pop.  Put the pops back in the freezer for a minimum of 4 hours. 

To remove from the mold, run the bottom of the mold under warm water for 20 seconds.  Store in individual sandwich bags. 

Frozen Banana Mango pops

2 large, ripe red mangos - cut pulp into chunks
3/4 cup "Naked" brand Mighty Mango juice
2-3 very ripe bananas - cut into chunks
1/2 cup plain greek yogurt
juice of 1/2 lime
1 Tablespoon Truvia, honey or sugar (optional)

Pull mango, bananas, yogurt, lime juice and Mighty Mango juice in the blender.  Pulse until smooth. Add sweetener of choice. Pulse until blended.  Depending upon the size of the mangos & bananas, this makes approximately 6 cups of puree. 

Pour puree into popsicle molds or flexible plastic cups leaving a minimum of 1/4 inch room at the top of the mold for expansion.  Put in the freezer until partially frozen (1 hour tops) Insert the wooden popsicle sticks 3/4 of the way into the pop.  Put the pops back in the freezer for a minimum of 4 hours. 

To remove from the mold, run the bottom of the mold under warm water for 20 seconds.  Store in individual sandwich bags.

If you end up with a little more puree than your molds can hold, pour excess into ice cube tray and freeze. Add these cubes to smoothies or blend into iced tea for a real treat! 

Recipe #14

Lime, Cilantro & Jalapeño Slaw

Many thanks go to Thom Schultz for sharing his recipe. Below is my tweeked version - adding lime zest & a tad of sweetener for a more southern taste.
"Bistro Christianshavn Blue 64 oz. Large Serving Bowl" (Google Affiliate Ad)

4  -5 cups finely shredded green cabbage (usually 1/2 head of cabbage) 
1 large sweet onion, finely sliced (the thinner the better)
1 large jalapeño, seeds removed and finely diced
1/2 cup finely diced cilantro (can be reduced or left out, but I don't recommend it.)

Dressing -  
Juice of 2 limes, 
Zest of 1 of the limes - I recommend using a microplane or the finest grater setting.
1/2 cup mayo (can substitute 1/4 cup mayo & 1/4 cup plain greek yogurt for lower fat)
1/4 cup rice wine (plain, not flavored) 
1/2 teaspoon sugar or honey (can add a pinch more or less to taste.) 

salt & pepper, to taste.

Combine 1st 4 ingredients in a very large bowl and toss.
(If using substitution, blend the yogurt & mayo together, first.) 
Quickly whisk mayo mixture with the lime juice & rice wine vinegar. Work quickly to make sure it doesn't curdle! 
Whisk in lime zest & sugar, salt & pepper

Pour dressing over the cabbage mixture & toss. 
Cover & chill 20-30 min. to allow all flavors to blend & cabbage to absorb the dressing. 
Adjust salt, pepper & sugar/honey to taste.  

This slaw goes great with grilled fish - especially salmon, barbecued chicken, pork or steak or fish tacos. Use as a substitute for coleslaw on burgers & hotdogs, too. 

Recipe #13  
White House Spicy Noodles - Melody White  

I have permission from Melody to share the following recipe I enjoyed during a visit to the "White House" in Fayetteville, Georgia. I've revised it a bit to accommodate my need for a lower fat dish, but it still have the same amazing Asian flavor.

1 box linguine or equivalent of any hearty spaghetti noodles, udon noodles, etc.

Dressing -

¼ cup of canola oil (Melody said ½ cup vegetable oil, but I use less & changed to canola oil.)

1 tsp garlic

1/2 tsp salt

1/2 tsp hot pepper flakes

2 heaping Tablespoons of soy sauce

2 Tablespoons of toasted sesame oil,

1-2 Tablespoons toasted sesame seeds (optional, but I say do NOT leave out.)

Boil linguine or chosen pasta til al dente’. Toast sesame seeds in a sauté pan until fragrant. Set aside to cool.  Mix together vegetable oil, garlic, salt, hot pepper flakes, soy sauce, sesame oil. Set aside.

When pasta is al dente’,  Drain off all but ½ cup pasta water.  Transfer pasta to a large serving bowl. Add prepared dressing, toss, then toss in the toasted sesame seeds. Serve immediately.

When I had it at Melody’s house, she served it with grilled broccoli, grilled steak and grilled pork. The steaks and pork were simply seasoned with salt and cracked pepper.

Recipe #12

Grilled broccoli

Cut fresh broccoli into spears. Toss in garlic infused olive oil, salt and pepper. Grill until edges are charred and broccoli is tender-crisp and bright green. 

Recipe #11

Fresh and Tangy Potato Salad

2 lbs of small (2 bite size) yukon gold potatoes
2 limes
1/3 cup light Mayo with Olive Oil (or regular mayo)
1/3 cup plain greek yogurt
salt and pepper
1/2 tsp. sugar

Boil the potatoes until tender. Drain and cool, then cut into quarters or halves.  

Dressing -  Zest one lime, put zest aside.  Mix mayo and yogurt in a medium size bowl. Add juice of the 2 limes and stir quickly. Add sugar, then salt and pepper to taste. 

Pour dressing over the potatoes and toss.  Add the lime zest and toss.  Chill and serve. 

If you are like me and doubt lime and potato salad go together, try this and tell me what you think. I was surprised by the bright and fresh tasting combination. Yummy!

Recipe #10

Southern Style Green beans 

2 lbs. green beans (snapped into 1 1/2  - 2 inch pieces) 
2-3 pieces of thick sliced bacon (cut into small pieces) 
optional -  small onion, chopped

In a large sauce pan with lid, fry the bacon until crisp...  (if you like onion, you can chop a small onion and cook with the bacon until soft.)  Add 1/2 cup water to the bacon and drippings... be careful... it can splatter...  Add the green beans to the pot and add water until amount covered.  Bring to a boil, then reduce to a simmer. Cover with the lid and let cook until tender.  Add salt and pepper to taste. 

Recipe #9

Granola with Almonds Recipe

3 cups of oats  (the rough Irish kind is best, but you can use plain old Quaker)
1 cup of dried cranberries or raisins or chopped dried apricots (or a mix of all 3)
1 cup coarsely chopped almonds (or use sliced almonds instead)
1/3 cup brown sugar
1 Tablespoon ground cinnamon 
1 teaspoon sea salt
1 cup maple syrup

Mix together oats, dried fruit, almonds, brown sugar, salt & cinnamon. Pour the maple syrup over the dried mix and stir to mix well.  Line a jelly roll pan with aluminum foil. Spray with Pam or lightly grease with vegetable oil. Spread the mix out on the jelly roll pan. Bake at 325 degrees for 35-45 minutes.  Stir once while baking.  

Let granola cool COMPLETELY on the jelly pan.  Break into pieces and store in an airtight container.  Munch alone as a snack or add to yogurt, cereal or use as a topping for ice cream. This stuff is so yummy and delicious you will make another batch the next day!

My favorite story about the Granola is when I gave a plastic jar to a family member for their drive home.  Halfway there she said she threw the jar into the back seat so she couldn't get to it.  Like I said this stuff is YUM-E! 

Recipe # 8

"Crack" Cookies

(182) 96 individual Rolo candies (buy the rolls of Rolos... not so many to unwrap)
(96) 48 mini pretzels squares- the ones that look woven

Go ahead and make a double batch (in parentheses) ... trust me on that.

Heat the oven to 350 degrees.  Line a cookie sheet or large jelly pan with parchment paper.  Line up half the mini pretzel squares on the cookie sheet about 1-2 inches apart. Top each pretzel with a Rolo candy, then top the Rolo with another pretzel. Gently slip the cookie sheet into the oven. (This can be tricky cuz the Pretzels like to slip off the Rolo.) Take your time... 

Bake for 2 minutes.  (Yes, 2 minutes - no more and no less!)

Remove the pan from the oven and chill in the refrigerator, freezer or a secure place outside, if it's really cold.  By secure I mean a place no one else will find them or anything will fall on them. (I use the outside table on the deck & cover the cookies with parchment paper so nothing falls on them.)

When the "crack"/cookies are cold and firm, remove from the cookie sheet and store in a cookie tin for the next 3-5 minutes cuz that's exactly how long they're going to last. 

Recipe # 7 

Ginger Almond Cookies  

These cookies are a lot like biscotti, but harder. Enjoy with coffee or hot tea. 
Beware, they are addicting! 

1 1/2 cup shortening
1 1/2 cup sugar (use part brown sugar, if you like)
3/4 cup molasses
4 cups all purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 Tablespoon plus 1 teaspoon ginger
1 Tablespoon cinnamon
1 teaspoon cloves (less if you don't like strong flavor)
1 1/2 cups finely chopped almonds (pulse in a food processor, if you've got one)

Cream shortening, sugar and molasses until fluffy. Mix dry ingredients & stir into creamed mixture. Add nuts to the dough. (It will create a very stiff dough.)  Shape dough into 2 thick rolls 2 inches in diameter.  Wrap in wax paper. Cool. (I put the dough rolls in the refrigerator for at least an hour.) Slice dough rolls into 1/4 inch thick slices. Bake at 350 degrees on a lightly greased cookie sheet for 12-15 minutes.  Cool on a cooling rack and store in an airtight container or cookie tin.

Recipe #6 

Eggplant and Rice Caryn's Way

1 large eggplant (or two small) buy the ones with the circle blossom end... less seeds. 
1 Tablespoon olive oil
1 can diced tomatoes
1 cup chicken broth
1 cup raw white rice
1 onion, chopped
1 teaspoon dried marjoram or oregano (if using fresh, double it.) 
1 green pepper (or red, yellow, orange) chopped
salt & pepper to taste
1 cup mozzarella cheese, shredded

Peel and cube the eggplant. Heat olive oil in a large 12 inch skillet or sauté pan with tight fitting lid. Sauté the onions until they begin to sweat. Add eggplant & continue to sauté until onions and eggplant have softened. Add the tomatoes with juice, chicken broth, rice, peppers, marjoram or oregano, salt & pepper. Stir to mix. Cover and steam on low until the rice is tender and liquid is absorbed. Add shredded cheese on top and cover with the lid. Take the pan off the heat. When the cheese has melted (5-8 minutes) serve. 

Recipe #5

Grilled Asparagus (and other grilled veggies) 

1-2 bundles fresh asparagus 
*olive oil
*I lemon (will need both the zest & the juice) 
sea salt (I skip the salt here then finish with fleur de sel, but I'm fussy that way.) 

*can substitute lemon infused olive oil & leave off the lemon juice, but the zest is non negotiable in my book. 

You need a large grill basket. The kind I like is a black metal square sided basket with high flared sides. I find them at TJMaxx for less than $10 and they last forever! 

Prepare the asparagus by breaking off the woody bottoms. It's easy. Simply feel your way up from the bottom of each stalk, bending it as you go, until the stalk gives under pressure and snaps easily.  Rinse under cold water and pat dry with a kitchen towel. Put the asparagus in a large mixing bowl and drizzle with a tablespoon or so of olive oil (or  lemon infused olive oil). Toss gently.  Add sea salt & pepper to taste.

Heat the grill basket on a hot grill. Throw in the asparagus. Using tongs, toss every few minutes until you see a little char on the asparagus and the asparagus is bright green and glossy. If you like your asparagus to have a snap, you are ready for the next step. If you prepare your asparagus limp, cook a few minutes longer. 

Transfer the asparagus to a platter. Using a microplan, lightly zest the lemon right over the asparagus, a teaspoon is  a plenty. Next, cut the lemon in half and squeeze half the lemon onto the asparagus, toss again and serve. If you have fleur de sel, here's where you add a pinch or two to finish the dish. It's kinda pricey so if you've got it use it, if not, the sea salt will be just fine! 

Other Grilled Veggies - Substitute or add in sliced yellow squash, any color sweet peppers  and onions cut into rings, chunks or 1/2 inch slices. Grilled and finish as instructed above. 

Other variations, I highly recommend... 

  • instead of sea salt use Sea Salt with Truffles.
  • If grilling squash, pepper and/or onions - add 1 teaspoon each, freshly chopped thyme & marjoram. You can use dried herbs, but 1/2 teaspoon each instead. 

Recipe #4

Scwutternut Bosh (Roasted Butternut Squash)

1 large butternut squash, peeled, seeded and cut into 1 1/2 inch - 2 inch cubes - be sure to select a squash with a long neck or skip the prep part - buy prepared chunked butternut squash in the vacuum sealed package.  
1-2 Tablespoons olive oil
1 teaspoon ground sage
1 Tablespoon maple syrup (or Savory Spice Shop granulated maple sugar) 
salt & pepper, to taste.

Heat the oven to 375 degrees. Line a large jelly pan with heavy duty aluminum foil. Lightly grease the foil with olive oil. 

In a large bowl, toss the cubed squash with olive oil, then sage and maple syrup or sugar. Add salt and pepper lightly, to taste. Spread the cubes out on the greased cookie sheet and roast in the oven for 45 minutes to an hour until caramelized on the edges and squash is done. By done, I mean the squash is soft but no longer watery... kinda like a roasted potato would look. 

Serve with pork, chicken or fish. It's a great low fat substitute for the high fat sweet potato casserole dishes. 

Recipe #3 

Beans and Greens

2 Roma Tomatoes, chopped
1 can of each, rinsed and drained; black beans, northern beans, kidney beans, blackened peas (change it up by adding a can of corn) 
¼ cup red wine vinegar
1 lime - juiced
1 cup chunky salsa – (mild, medium or hot.. you decide)
chopped green onions (1 bunch) or I cup diced sweet Vidalia onions
1 red pepper, 1 green pepper, 1 yellow pepper (chopped)
1 minced jalapeno papper, no seeds or ribs  (optional)
1/2 cup Chopped fresh cilantro
salt, pepper and hot sauce to taste
1 tsp. of sugar or Splenda or Tuvia - my secret ingredient to brighten the taste

Mix all ingredients together in a big, and I mean BIG bowl. Chill. Enjoy as a burrito filling, dip with tortilla chips, or on top of salad greens. My boys would eat it from a bowl, like cereal! 

Recipe #2 

Granny's Tea Cakes

These simple sugar cookies are crisp, rich and addicting, so if you make a batch, be prepared to make more.... 

2 cups all purpose flour
1 egg
1/2 cup salted butter (room temp)
2 teaspoons of baking powder
1 cup sugar
1/2 teaspoon ground nutmeg (or if you have it grate it fresh. Granny didn't, but I do.) 
pinch of salt

Sift flour with the baking powder, nutmeg and pinch of salt.  Cream sugar with butter. Add egg and dry ingredient mixture. You will have to mix this with your hands because it creates a stiff dough. Roll it into a ball, flatten a little then wrap in wax paper and chill. 

Heat the oven to 375 degrees. Roll out the chilled dough on a floured surface as you would roll out a pie crust until a little less than a 1/4 inch thick. Cut with a floured round biscuit cutter or tin cookie cutters. Ball up the scraps back into a dough, roll out and cut more until you use up all the dough. Lay them out on a greased cookie sheet at least 2 inches apart. Sprinkle lightly with more sugar or colored sugar, if you want.  I prefer keeping it simple, so I dust each with a pinch of granulated sugar.

Bake at 375 degrees on a lightly butter greased cookie sheet for 8-10 minutes until the edges are slightly golden. Do NOT over bake.  This is where you need to really watch your tea cakes because oven temperatures vary and you'll need to watch carefully for those last few minutes.  

Cool on the cookie sheet until they firm up, then transfer to a cooling rack to continue cooling completely.  Transfer to a cookie tin or tupperware container.  You can serve with hot tea or coffee and fresh fruit.  Oh, who am I kidding? We eat them alone and they RARELY make it to a dessert plate.  Be sure to eat one or two yourself before sharing with anyone else because they will disappear! 

Recipe # 1 

Crock Pot Mac 'N Cheese 

If you have a 5-6 quart crockpot, simply double the ingredients as noted in ()
... the original recipe is for the old 2 - 3 1/2 quart crockpots. 

(4) 2 cups dry elbow macaroni (cooked al dente) 
(2) 1 can evaporated milk
(1) 1/2 cup butter, melted (to reduce fat, use a little less)
(6) 3 cups shredded sharp cheddar cheese (reserve 1/2 - 1 cup for topping)
(6) 3 eggs, beaten
(same) salt & hot sauce, to taste
(2) 1 teaspoon dry mustard (optional) Can use regular mustard, too. 

Begin by heating up the crockpot. Grease the walls and bottom of the crockpot with butter. If you do this as it heats up, you can simply rub the inside of the crockpot with the cold stick of butter, then melt the rest.

In a large bowl, mix the cooked macaroni, milk, butter, shredded cheese (reserving 1/2 -1 cup for topping, added later), beaten eggs, salt, hot sauce and mustard. Stir until ingredients are combined then pour the mixture into the crock pot. Cover with the lid and cook on low 2 -3 hours until a knife inserted in the middle comes out clean. The larger the batch the longer it takes.) Add the reserved cheese 1 1/2 hours - 2 hours later. Turn off the crockpot and serve. If you prefer a softer cheese topping, you can add the reserved shredded cheese when the mac 'n cheese is done, replace the lid and let it rest 30 minutes, then serve. 

Go Ahead - Google it!