Brock’s Southern Best: New recipes for your files

I know, I know…chess squares! I’m always blessing you with a chess
square recipe! I admit it. Yes, I love them! Wouldn’t you love them
too though if they had the word “Peanut Butter” in front of them?
If you are a true connoisseur of fine southern fare and home cooked
meals like I am, you just might try them and then fall in love! My
first recipe is one of the richest recipes for chess squares I have
ever enjoyed. They are very easy to prepare, but a chess square
recipe with chocolate and peanut butter showcased in it is one of
those recipes that will definitely be over the top, complex with
taste! Rich, delicious, sinful and decadent are four good words for
these scrumptious squares.
For my second recipe, I provided you a great version of my fresh corn
salad. This corn salad is rich and tasty and is a bit different from
your average recipe, but you will enjoy it! I’ve tasted excellent
corn salad, and I’ve tasted dreadful corn salad. The key to fine
corn salad is plenty of quality Blue Plate mayonnaise–and lots of
onion taste–and a little butter added to the end makes it even
better! And here’s a quick bit of info for you–corn salad actually
becomes tastier if you allow it to rest in the refrigerator for
several hours covered before serving it! Try it, readers! And my
final recipe is a recipe for a spaghetti casserole that will have
your loved ones begging for seconds and thirds. It is hearty and has
a buttery golden crust on the top. This one is worth trying,
readers! It’s not your average spaghetti! Get out your scissors!
The recipes are getting better every week! Cut these out today and
place them in your files! Enjoy, readers
Brock’s Peanut Butter Chess Squares
Note: Peanut butter chess squares are a perfect ending to a long,
hot day at work! Serve these warm with homemade vanilla ice cream for
a pleasurable treat!
Crust:
1 box Duncan Hines devil’s food cake mix
1 egg
1 stick butter, melted
1 cup Reese’s peanut butter chips
Filling:
8 oz. cream cheese, softened
3 eggs
1 cup creamy peanut butter
1 tsp. vanilla
1 box (16 oz) confectioners’ sugar
1 stick butter, melted
Grease 13×9 cake pan. In bowl, combine the cake mix, 1 egg, and 1
stick melted butter, and stir until well blended. Pat mixture into
prepared pan and set aside. Sprinkle patted mixture with a cup of
Reese’s peanut butter chips. With an electric mixer, beat cream
cheese until smooth. Add eggs, then peanut butter and vanilla.
Gradually add the powdered sugar. Beat until well mixed. Slowly add
remaining stick of melted butter. Spread filling over patted out cake
mixture in pan. Bake for 45-50 minutes at 350 degrees. Do not
overcook. The center should still be a little gooey when finished,
but when finished resting, it should be firm to the touch. Let cake
cool and rest for at least 30 minutes before cutting into squares.
Brock’s Best Corn Salad
Note: One of the best corn salads this side of the Mason Dixon
Line! This recipe’s a keeper for sure!!!

4 cans whole kernel corn, drained
8 oz. grated cheddar cheese (mild)
One and one half cups mayonnaise (Blue Plate)
1 cup finely chopped green onions
One half cup chopped red or yellow bell pepper
1 small Vidalia (sweet) onion, finely chopped
1 Tbsp. vegetable oil
2 Tbsp. butter, melted
Half tsp. lemon pepper
2 tsp. sugar
1 Tbsp. chili powder
1 tsp. ground black pepper
In a large bowl, combine corn with cheese, mayonnaise, onions and
bell pepper, and fold together until well-combined. Add oil, melted
butter and seasonings, and fold gently. Transfer to serving bowl and
chill covered with plastic wrap for 3 hours.
Brock’s Buttery Crescent Spaghetti Supper
Note: This is a quick and simple supper to prepare tonight! It
showcases two of my favorite ingredients—crescent rolls and spaghetti!
1 lb. ground beef
Half lb. Jimmy Dean pork sausage (mild)
Half pound of thin spaghetti
1 finely chopped onion
1 finely chopped bell pepper
1 lg. jar Prego spaghetti sauce (any style)
2 cans Ro-Tel tomatoes (mild)
2 Tbsp. sugar
1 tsp. each, salt and pepper
8 oz. grated cheddar cheese
1 cup sour cream
2 rolls Pillsbury crescent seamless rolls
1 stick butter, melted
Layer one roll of crescent dough in a well-greased 13×9 casserole
dish. Cook and drain spaghetti. Put spaghetti on top of dough.
Cook beef and sausage together with onion and bell pepper. Drain and
then sprinkle on top of cooked spaghetti. In separate bowl, combine
Prego sauce, Ro-Tel tomatoes, sugar, salt and pepper. Pour over meat
mixture. In separate bowl, combine sour cream, cheddar cheese and
one stick of melted butter. Pour over top of the tomato mixture
evenly. Cover the entire dish with second roll of crescent dough.
Pour stick of melted butter evenly on top of crescent roll crust.
Bake this for about 40-45 minutes at 350 degrees, covered with
aluminum foil. May need longer–casserole should be bubbly and crust
on top should be lightly golden brown. Cut into servings and serve.
Editor’s note:
Editor’s note: Brock Wetherly Rogers, an experienced Southern food
writer, overseas traveler, educator, and passionate student of the
culinary & pastry arts, resides in Louisville. E-mail him at
brockrogers1@gmail.com or find him on Facebook.