Welcome to Grace Notes & Cosmic Arcade

Sweet Potato Pie

Ingredients

• 2 cups mashed sweet potatoes
• 1 cup sugar
• 1/2 stick melted butter
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup milk
• Pinch cinnamon and nutmeg
• 1 pie crust

Instructions

1. Preheat oven to 375°F.
2. Mix all ingredients together until smooth.
3. Pour into pie crust.
4. Bake 55–60 minutes until set and golden.
5. Cool before slicing and serving.

Southern Skillet Cornbread

Ingredients

• 1/4 cup salsa sauce
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 can whole kernel corn (or 1 cup frozen, drained)
• 1 cup cheese of choice, shredded
• 1/2 small onion, finely chopped
• 4 tablespoons sugar
• 4 tablespoons baking powder
• 2 large eggs, beaten
• 1 cup milk
• 4 tablespoons canola or olive oil (use half to grease the pan)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375F and place skillet inside to heat.
2. Mix dry ingredients together in one bowl.
3. Whisk egg, buttermilk, and melted butter in another bowl.
4. Combine wet and dry ingredients until just mixed.
5. Carefully remove hot skillet, grease if needed, pour in batter.
6. Bake 20–25 minutes until golden and cooked through.

Creamy Baked Mac & Cheese

Ingredients

• 2 cups cooked elbow macaroni
• 2 cups shredded cheddar cheese or cheese of choice
• 1/2 cup melted butter
• 1 cup milk
• 1 cups of heavy cream
• 2/12 teaspoon of paprika seasoning
• 1/4 teaspoon of ground nutmeg powder
• 1/2 teaspoon of ground mustard powder
• 2 eggs beaten
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. Cook noodles according to package instructions; drain.
3. In a large bowl, combine cooked macaroni with the rest of ingredients.
4. Whisk milk, heavy cream, mustard , nutmeg, eggs, salt, and pepper together.
5. Layer macaroni and cheese in a baking dish.
6. Pour milk mixture evenly over macaroni. stir to combine. then add cheese and combine. then sprinkle paprika on top
7. Bake 30–40 minutes until set anduntil bubble cheese or lightly browned.

Classic Peach Cobbler

Ingredients

• 1 can sliced peaches
• 1 cup sugar
• 1 cup flour
• 1 cup milk
• 1 stick butter

Instructions

1. Preheat oven to 375°F.
2. Melt butter in a baking dish.
3. In a separate bowl, mix sugar, flour, and milk into a smooth batter.
4. Pour batter over melted butter (do not stir).
5. Spoon peaches and juice evenly over the top.
6. Bake about 45 minutes until golden and bubbly.

Grace's Slow Baked Sunday Chicken

Ingredients

• Chicken pieces
• Seasoning blend (garlic, onion, pepper, paprika)
• Butter
• Fresh herbs (optional)

Instructions

1. Preheat oven to 350°F.
2. Season chicken generously.
3. Arrange in a baking dish and dot with butter.
4. Bake covered 45 minutes, then uncover and bake 20 more minutes until browned.

Creamy Corn Casserole

Ingredients

• 1 can whole kernel corn, drained
• 1 can cream-style corn
• 1 cup sour cream
• 1/2 cup melted butter
• 1 box Jiffy corn muffin mix
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Optional: 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350°F.
2. In a large bowl combine both cans of corn, sour cream, melted butter, salt, and pepper.
3. Stir in the Jiffy mix until smooth.
4. Fold in cheese if using.
5. Pour into a greased baking dish.
6. Bake 45–55 minutes until lightly golden and set.
7. Let rest 5 minutes before serving.

Tender Pot Roast

Ingredients

• 3–4 lb chuck roast
• 1 onion, sliced
• 3 carrots, chopped
• 3 potatoes, cubed
• 2 stalks celery, chopped
• 2 tablespoon of Worcestershire sauce
• 1 packet onion soup mix
• 2 cups beef broth
• 1 teaspoon thyme and rosemary, sugar
• Salt, pepper, garlic to taste

Instructions

1. Preheat oven to 375°F.
2. Season roast generously with salt, pepper, and garlic.
3. Sear roast on all sides in a hot pan until browned.
4. Place roast in a roasting pan with vegetables around it.
5. Sprinkle onion soup mix over the top and pour beef broth around the roast.
6. Cover tightly and can cook in slow cooker or roasting pan bake 3–4 hours until fork-tender.
7. Rest 10 minutes before slicing.

Slow-Baked Beef Ribs

Ingredients

• 2–3 lb beef ribs
• Salt, pepper, garlic, paprika
• 1/2 cup beef broth
• 1/2 cup BBQ sauce

Instructions

1. Preheat oven to 300°F.
2. Season ribs well with spices.
3. Place in a baking dish with beef broth and cover tightly with foil.
4. Bake 3 hours until very tender.
5. Uncover, brush with BBQ sauce, and bake 20 minutes more to caramelize.

Classic Meatloaf

Ingredients

• 3 large eggs, beaten
• 1 1/4 cups Italian breadcrumbs
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 small onion, chopped
• 1 tablespoon garlic powder (or 3 cloves garlic, minced)
• 1–2 tsp salt (to taste)
• 2 lb lean ground beef
• 1 cup ketchup
• 2 tbsp brown sugar
• 1 tsp dried mustard
• Salt and pepper, Italian seasoning, smashed hamburger seasoning, parsley, basil, thyme (to taste)

Instructions

1. Preheat oven to 375°F. Oil a baking dish or loaf pan.
2. In a large bowl, combine the beaten eggs, breadcrumbs, chopped bell peppers, onion, garlic (powder or minced), salt, dried mustard, brown sugar, ketchup, and your seasonings.
3. Add the ground beef and mix well until everything is evenly combined.
4. Press the mixture into the prepared pan and shape into a loaf. Smooth the top.
5. Top the loaf with additional ketchup and a spicy-honey barbecue sauce, drizzling in a crisscross pattern.
6. Bake at 375°F for about 1½ hours, or until the meatloaf is cooked through and browned (internal temperature should reach at least 160°F).
7. If using cheddar, add slices of cheese during the last 15 minutes of baking and cover to melt.
8. Let rest 10 minutes before slicing and serving.

Layered Veggie Pasta Salad

Ingredients

• 12 oz rotini or short pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 small red onion, thinly sliced
• 1 cup black olives, sliced
• 2 cups broccoli florets, chopped
• 2 celery ribs, finely chopped
• 1 cup crumbled feta cheese
• 1 cup shredded cheddar cheese
• Blue cheese and goat cheese (optional)
• Parmesan dressing (see below)
• 2 tbsp chopped fresh basil (optional)
• Salt and pepper to taste

Parmesan Dressing

• 3/4 cup mayonnaise
• 3 tbsp grated Parmesan cheese
• 2 tbsp lemon juice
• 2 tbsp heavy whipping cream
• 1 tsp dried thyme
• 1/2 tsp sugar

Whisk all dressing ingredients together in a small bowl. Spoon over the salad or serve alongside. Cover and refrigerate until serving.

Instructions

1. Cook pasta according to package directions until al dente; drain and rinse under cold water to stop cooking.
2. Toss the cooled pasta with about one-third of the dressing to lightly coat.
3. In a clear bowl or serving dish, layer components: a layer of pasta, then tomatoes, cucumbers, peppers, olives, onion, and mozzarella. Repeat layers as desired.
4. Drizzle remaining dressing over the top, sprinkle with basil, and season with salt and pepper.
5. Cover and chill at least 1 hour to let flavors meld. Serve cold or at room temperature.

Ambrosia Salad

Ingredients

• 1 can (11 oz) mandarin oranges, drained
• 1 can (8 oz) crushed pineapple, drained
• 1 cup miniature marshmallows
• 1 cup shredded sweet coconut flakes
• 1 cup sour cream

Instructions

1. In a large bowl combine the drained mandarin oranges, drained pineapple, miniature marshmallows, coconut flakes, and sour cream.
2. Fold gently until everything is evenly coated.
3. Cover and refrigerate for several hours until lightly firm and flavors meld.
4. Serve chilled.

Aunt Rose Fresh Baked Rolls

Ingredients

• 3 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1 packet active dry yeast
• 1/2 cup warm milk
• 2/3 cup melted butter (half for greasing pan and dipping dough)
• 1 egg
• 2 medium potatoes, peeled, cooked, and mashed
• 2/3 cup melted Crisco (lard)

Instructions

1. In a large bowl or mixer, combine 2 cups of the flour, sugar, salt, yeast, and the Crisco/lard.
2. In a saucepan heat the milk and 4 tablespoons of the butter until warm; add to the dry ingredients and beat until blended.
3. Add the mashed potatoes and the egg; beat on low speed 30 seconds, then on high for 3 minutes.
4. Add the remaining 1 cup of flour gradually until the dough forms.
5. Place dough in a greased bowl, cover, and let rise about 1 hour or until doubled in size.
6. Dip portions of dough in the remaining melted butter, shape into rolls, place into an oiled pan, and let rise another 30 minutes.
7. Bake at 375°F for 15–20 minutes until golden brown.
8. These freeze well up to 6 months; reheat briefly in the microwave to warm.

Honey-Butter Baked Salmon

Ingredients

• 2 salmon fillets
• 2 tbsp melted butter
• 1 tbsp honey
• 1 tbsp lemon juice
• Garlic powder, paprika, salt, pepper

Instructions

1. Preheat oven to 375°F.
2. Mix butter, honey, lemon and spices.
3. Brush over salmon; bake 14–17 minutes.

Three-Cheese Breakfast Sausage Casserole

Ingredients

• 1 /2 lb of jimmy dean hot sausage and sage sausage or 1 lb of smoked beef sausage chopped small pieces
• 6 eggs
1 tablesppon of meltef butter
• 1 cup milk
• Cheddar, Monterey Jack, mozzarella
• sliced Bread cubes or potatoe rolls bread

Instructions

1. Preheat oven to 350°F.
2. Cook sausage until browned; drain fat.
3. Mix eggs, melted butter, milk, spices.
4. Layer bread, sausage, cheeses; pour egg mixture.
5. Bake 35–40 minutes until the top is golden brown.

Lemon Coconut Cake

Ingredients

• Cake mix
• Coconut milk
• Lemon zest
• Shredded coconut

Instructions

1. Mix all ingredients; bake 28–35 minutes at 350°F.
2. Top with lemon-coconut glaze.

Golden Mimosa Cocktail

Ingredients

• Champagne or prosecco
• Orange juice
• Pineapple juice
• Coconut syrup (optional)

Instructions

1. Pour juices first, then top with champagne.
2. Serve cold with berries.

Peppered Fish (Spicy West African)

Ingredients

• 1–1½ lb whole fish (tilapia) or fillets
• 3 medium tomatoes, 2 red bell peppers, 1–2 hot peppers
• 1 medium onion, 2 cloves garlic, 1" ginger piece
• 3 tbsp palm oil or vegetable oil
• Salt and freshly ground pepper to taste
• 1 bouillon cube or 1 tsp seasoning (optional)

Instructions

1. Score and season the fish with salt and pepper. Lightly pan-sear both sides in hot oil for 2–3 minutes per side; remove and set aside.
2. Blend or chop tomatoes, peppers, garlic and ginger into a rough puree.
3. Sauté sliced onion in the pan with oil until soft, add the blended pepper-tomato mix and simmer 8–12 minutes until reduced and fragrant. Add seasoning or bouillon if using.
4. Return the fish to the pan, spoon sauce over it, cover and simmer gently 6–10 minutes until cooked through. Serve with rice or boiled yams.

Efo Riro (Vegetarian Spinach Stew)

Ingredients

• 1 lb leafy greens (spinach, collard greens, or kale), chopped
• 3 tomatoes, 2 red bell peppers, 1 small scotch bonnet (optional)
• 1 medium onion, 2 tbsp palm oil or vegetable oil
• 1 tsp salt, 1 bouillon cube or seasoning to taste

Instructions

1. Blend tomatoes and peppers until smooth. Heat oil in a pot and sauté chopped onion until translucent.
2. Add the tomato-pepper blend and cook 10–12 minutes until the sauce thickens and the raw edge is gone.
3. Stir in the chopped greens, season, cover and simmer 6–8 minutes until tender. Adjust seasoning and serve with rice or fufu.

Akara (Bean Fritters)

Ingredients

• 2 cups black-eyed peas (soaked and skins removed)
• 1 small onion, 1 small hot pepper (to taste), salt
• Oil for frying (vegetable or peanut oil)

Instructions

1. Pulse the peeled beans with onion and pepper in a blender to a thick, slightly coarse batter. Season with salt.
2. Heat oil in a deep pan. Drop spoonfuls of batter into hot oil and fry until puffed and golden, about 3–4 minutes per side. Drain on paper towels and serve warm.

Ewa Agoyin (Spicy Mashed Beans)

Ingredients

• 2 cups cooked black-eyed or brown beans, drained
• 1 cup spicy pepper-tomato sauce (see Homemade Pepper Tomato Sauce)
• 1 small onion, 2 tbsp red palm oil or vegetable oil
• Salt to taste

Instructions

1. Mash the cooked beans with a spoon or potato masher until smooth but slightly textured.
2. Warm the pepper-tomato sauce with a little oil, spoon over the mashed beans and serve with bread, fried plantain or rice.

Vegetarian Jollof Rice

Ingredients

• 2 cups long-grain parboiled rice, rinsed
• 3 tbsp tomato paste, 3 tomatoes, 1 red pepper
• 1 onion, 2 cups mixed vegetables (carrot, peas), 3 cups stock
• 1 tsp thyme, 1 bay leaf, salt and seasoning to taste

Instructions

1. Blend tomatoes and pepper; sauté onion, then add tomato paste and blended mix. Cook until the sauce reduces and the oil separates slightly.
2. Add rinsed rice, stock, herbs and vegetables. Simmer covered on low heat until rice is cooked and liquid absorbed, about 18–25 minutes. Fluff and serve.

African Vegetable Soup

Ingredients

• 4 cups mixed vegetables (yams, spinach, okra, squash)
• 1 onion, 2 tbsp palm oil or vegetable oil
• 4 cups stock, 1 smoked fish or 1 stock cube (optional)
• Salt, pepper, and chili to taste

Instructions

1. Sauté chopped onion in oil, add harder root vegetables first and cook for 5 minutes.
2. Add stock and simmer until roots soften, then add leafy greens or okra and cook 5–8 minutes more. Adjust seasoning and serve warm.

Beef Stew (African Tomato Stew)

Ingredients

• 1½–2 lb beef chuck, cut into cubes
• 3 tomatoes, 2 bell peppers, 1 onion, 2 cloves garlic, 1" ginger
• 2 cups stock, 2 tbsp oil, 1 tsp thyme, 1 bay leaf, seasoning to taste

Instructions

1. Season and brown beef in batches, then set aside.
2. Sauté onion, add blended tomato-pepper mix and cook until reduced, then return beef to the pot with stock and simmer 1–1½ hours until tender.
3. Adjust seasoning and serve with rice, yam or plantain.

Chicken Stew (Comforting West African)

Ingredients

• 1.5 lb chicken pieces (thighs or drumsticks)
• 3 tomatoes, 1 red pepper, 1 onion, 2 cloves garlic
• 2 cups stock, 2 tbsp oil, 1 tsp thyme or curry, seasoning to taste

Instructions

1. Sear chicken pieces in oil until browned; remove and set aside.
2. Sauté onion, add blended tomato-pepper mix and cook until reduced. Return chicken, add stock, and simmer 30–40 minutes until cooked and tender.
3. Adjust seasoning and serve with rice or boiled yams.

Yam Porridge (Asaro)

Ingredients

• 2 lb yam, peeled and cut into 1" cubes
• 2 tomatoes, 1 red pepper, 1 onion, 1 tbsp ginger
• 3 tbsp palm oil, 2 cups stock, salt and seasoning

Instructions

1. Sauté onion in oil, add blended tomato-pepper mix and cook briefly.
2. Add yam cubes and stock, bring to a simmer and cook until yam is very tender; mash some pieces for a porridge-like consistency. Season and serve.

Fried Plantain (Dodo)

Ingredients

• 2–3 ripe plantains (yellow with black spots)
• Oil for frying
• Pinch of salt (optional)

Instructions

1. Peel and slice plantains into ¼–½" rounds or diagonal slices.
2. Heat oil to medium-high and fry slices in batches until golden and caramelized, 2–3 minutes per side. Drain on paper towels and sprinkle with salt if desired.

Homemade Pepper Tomato Sauce

Ingredients

• 8 red bell peppers
• 6 habanero peppers
• 6 Roma tomatoes
• 1 onion
• 1 cup water

Instructions

1. In a blender, blend onion, garlic, tomatoes, and habanero peppers until smooth. Add maggi seasoning to taste.
2. Heat 1/2 cup red palm oil or vegetable oil in a saucepan; sauté 1 chopped onion until translucent.
3. Pour in the blended sauce and simmer until thickened. Adjust seasoning, then cool and store in airtight containers in the refrigerator (about 1 week) or freeze for longer storage.

Homemade Pepper Tomato Sauce (Small Serving)

Ingredients

• 4 red bell peppers
• 3 habanero peppers
• 3 Roma tomatoes
• ½ onion
• ½ cup water

Instructions

1. Blend onion, garlic, tomatoes, habanero peppers and maggi seasoning until smooth.
2. Sauté 1 chopped onion in 2–4 tbsp red palm oil or vegetable oil until soft, then add the blended mixture and simmer until thickened.
3. Cool and store in a tight container in the refrigerator for up to a week.