Shut The Front Door

Tressie Upshaw

  • 1 stick melted butter
  • 1 package ranch dressing mix
  • 1/4 cup grated Parmesan
  • 1 Tbsp red pepper flakes
  • 1 tsp garlic powder
  • 1 box of Ritz crackers

Mix all the ingredients and pour over crackers. Toss to cover all the crackers.

Bake at 300° for 15 minutes.




  • 14 oz package Pepperidge Farm Herb Seasoned cubed stuffing mix*
  • 1 ¼ cup butter
  • 2 cups hot water
  • ½ onion, chopped
  • 1 cup celery, diced
  • 4 – 5 cooked chicken, cubed
  • 1 cup mayonnaise (or more)
  • 1 small can drained sliced water chestnut
  • 1 small can sliced mushrooms
  • 2 eggs
  • 2 cups milk
  • 1 can cream of mushroom soup (Campbell’s recommended
  • 8 oz shredded cheddar cheese



Combine stuffing mix, butter and hot water. Mix together and put half in a 9×13” baking pan or casserole dish.

Sautee onion, celery, and butter in a medium pan.

In a bowl, mix together the cooked chicken, mayonnaise, water chestnuts, and mushrooms. Add to other half of crouton mixture and put in the casserole dish on top of croutons.

Beat together the eggs and milk. Pour over top of the mixture in the pan. Cover with foil and refrigerate overnight.

Remove from refrigerator 1 hour before baking and preheat oven to 325°F.

Mix together cream of mushroom soup and ½ cup of milk. Pour over top of casserole.

Bake uncovered for 45 – 50 minutes. Then sprinkle with shredded cheddar cheese and continue to bake until cheese is melted.

You can use other herb seasoned cubed stuffing mix, but the cubes may not be as dense so use much less water.

NOTE: This recipe was created years ago when Pepperidge Farms Herbed Seasoned cubed stuffing came in 14 oz packages. It’s now in 12 oz. packages, so I usually get two packages and freeze the remaining mix for future casseroles.

Taco Cornbread Casserole

  • 1 package of cornbread/muffin mix
  • 3 cups of cooked taco seasoned meat
  • 1 (8 oz) cup of light sour cream
  • 1 cup of colby jack, cheddar or mexican cheese, shredded and divided
  • ½ cup of chopped onion
  • 1 medium chopped tomato
  • 1 cup of shredded lettuce

Prepare the cornbread in a large bowl according to the package instructions then spread it in an 8×8 sprayed pan.

In a preheated oven to 350°, bake the cornbread for 20 minutes.

In a bowl, mix together the sour cream, ¾ cup of cheese and onion.

Spread the meat over the cornbread then top with the creamy mixture.

Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese.

Chicken Spaghetti

Tressie Upshaw

1 large hen, boiled till tender, deboned & chip.

Add together:

  • 3 cups broth
  • 1 to 3 large onions, chopped
  • 2 cloves garlic or to taste, optional
  • 1 large bell pepper, chopped

Boil in the broth till tender; add the chopped chicken.

Meanwhile, cook 1 to 1 1/2 packages spaghetti in the remaining broth. Rinse & drain & add to above.


  • 1 #2 can tomatoes
  • 1 small tomato paste
  • 1 #2 can English peas (small peas)
  • 1 Tbsp salt or to taste
  • Black pepper to taste
  • Red pepper to taste

Let simmer, using enough broth to keep it from being too dry, however, you don’t want it soupy, either.

Buttermilk Candy

Tressie Fomby Upshaw

  • 1 cup buttermilk
  • 1 tsp baking soda
  • 2 cups sugar
  • 2 Tbsp light corn syrup
  • 1/4 cup butter or margarine (1/2 stick)
  • 1 cup chopped pecans

Combine buttermilk and baking soda in 3 quart heavy saucepan. Let stand 20 minutes.

Add sugar and corn syrup to buttermilk. Bring to a boil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary, to the soft ball stage (236 to 238°) – it will turn a medium brown color.

Remove from heat and cool to lukewarm (110°)

Beat until mixture loses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8″ square pan. Cool until firm; then cut in 36 pieces.

Makes about 1 1/2 pounds.


  • Make sure you make this candy on a COOL, CLEAR, CRISP DAY with LOW HUMIDITY.
  • Beat until all the gloss in gone.

Texas Millionairs

Tressie Fomby Upshaw

  • 1 cup butter or margarine (2 sticks)
  • 4 1/2 cup sugar
  • 1 (7 oz) jar marshmallow creme (about 2 cups)
  • 1 (14 1/2 oz) can evaporated milk (1 2/3 cup)
  • 8 (1 1/2 oz) milk chocolate bars, broken in pieces
  • 1 (12 oz) package chocolate chips
  • 2 cup chopped walnuts

Combine butter, sugar and evaporated milk in 3 quart heavy saucepan. Bring to a boil over medium to low heat, stirring constantly until sugar dissolves. Boil steadily over low heat 7 minutes, stirring occasionally. Keep mixture at a fairly low boil all the time. The saucepan will be almost full of the cooking mixture.

Remove from heat. Add milk chocolate bars, chocolate chips, marshmallow creme and nuts; stir until chocolate is melted and blended into mixture.

Pour at once into 2 lightly buttered 9″ square pans. While warm, mark candy in each pan in 64 pieces, or pieces the size you like; when cool and firm, cut.

Makes about 5 1/2 pounds.

Mamie Eisenhower Fudge

Tressie Fomby Upshaw

  • 1 (12 oz) package chocolate chips
  • 3 (4 oz) bars sweet cooking chocolate
  • 1 (7 oz) jar marshmallow creme (about 2 cups)
  • 4 1/2 cup sugar
  • 1/8 tsp salt
  • 2 Tbsp butter or margarine
  • 1 (14 1/2 oz) can evaporated milk (1 2/3 cup)
  • 2 cups chopped walnuts

Put chocolate chips, cooking chocolate and marshmallow creme in bowl.

Combine sugar, salt, butter and evaporated milk in 3 quart heavy saucepan. Bring to a boil, stirring until sugar dissolves. Boil steadily over medium heat 6 minutes (keep boiling all the time). Stir constantly to prevent scorching.

Pour boiling syrup over chocolate  and marshmallow creme in bowl; beat until chocolate is melted. Stir in walnuts.

Pour into lightly buttered 13 x 9 x 2″ pan. Let cool until firm. Cut in 77 or the desired number of pieces. When cold, pack in airtight containers and store in a cold place.

Makes about 5 pounds.

Spicy Cajun Crackers

Tressie Upshaw

  • 1 1/2 cup canola oil
  • 1 package Ranch Dressing Mix
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 2 tsp crushed red pepper
  • 1 box unsalted top crackers ( 4 sleeves)

Put crackers in jar. Mix all other ingredients and pour over crackers. Rotate for 20 minutes and enjoy.

*2 tsp crushed red pepper will be very hot. You may want to use 1/2 to 1 tsp.


My Mama’s Mexican Corn Bread

Tressie Fomby Upshaw

  • 2 packages Martha White Cotton Country Cornbread Mix
  • 1-1/2 cups water
  • 2 eggs
  • 1 can cream style corn
  • 1 can whole kernel corn
  • 1 small onion chopped
  • 1 small bell pepper chopped
  • 2 tsp chopped jalapeno peppers and juice
  • 1 pound ground chuck
  • 1- 8 oz block mild or sharp cheese – grated
  • enough corn meal to cover the bottom of the skillet or dutch oven

Brown ground chuck, drain and set aside

Make cornbread mix. Add onion, bell pepper, jalapeno peppers, 1 can cream style corn.

In a large cast iron dutch oven or skillet add vegetable oil to coat the bottom and sides. Add corn meal to bottom and brown.

Add in order, half of corn bread mixture, ground chuck and 1 can whole kernel corn, drained. Add grated cheese. Cover cheese with remaining corn bread mixture.

Cook at 350° until golden brown.


Jalapeno Potatoes

This is a favorite with our family.

Tressie Fomby Upshaw

  • 8 medium potatoes
  • 1 stick margarine
  • 3 Tbsp flour
  • 1 cup evaporated milk
  • 1 cup sweet milk
  • 1 medium bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 16 oz Velveeta cheese, cubed
  • salt and pepper to taste
  • 2 tbs powdered garlic
  • 3 Tbsp chopped jalapeno peppers in juice

Slice potatoes into round slices and cook in salted water until tender. Drain.

Melt margarine in boiler on medium heat. Add flour. Pour in milk and stir until smooth. Add cubed cheese and stir until cheese has melted. Add garlic and jalapeno peppers.

Place a layer of potatoes in baking dish, sprinkle with black pepper, bell pepper and onion. Add another layer of potatoes, black pepper, bell pepper and onion. Pour cheese mixture over this.

Bake uncovered for 40 – 45 minutes at 350° or until brown