Miss Kay's Duck Commander Kitchen (6 page)

I love this picture taken at the fortieth anniversary of Duck Commander. It was such a fun night. There were many old friends there to celebrate with us.

Wow, do I love my boys, but they can be aggravating! We all have those great moments when we think our children are God’s gift to the entire world, but we also have those moments when we want to hang a sign on our door that reads, “(Fill in the blank)’s mom does not live here!” Sometimes we literally might want to hide in the closet, like Alan’s leftover supper.

As adult sons, these four boys tease and harass me to no end, but I love every minute of it. No, they’re not perfect sons, and I know they still have some growing in the Lord to do, but I have confidence that God is doing a good work in them. I’m just grateful to be a part of the journey.

Jep’s Best Baked Beans

Makes 8 servings • Microwave • 9x13-inch casserole dish

2 cans (28 ounces each) pork and beans (I use Van Camp’s)

1 Vidalia onion, finely chopped

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cup packed brown sugar (either light or dark is okay)

2 tablespoons yellow mustard

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cup BBQ sauce (I use Cattlemen’s)

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cup Johnnie Fair syrup (okay to use corn syrup)

6 slices bacon

1. Heat the oven to 400°F.

2. Mix together the beans, onion, sugar, mustard, BBQ sauce, and syrup and pour into the casserole.

3. Cook the bacon for 2 minutes in the microwave. Put on top of the beans.

4. Bake for 45 minutes to 1 hour, until bubbly and slightly thickened.

A Note from Miss Kay

This recipe makes repeated appearances in our family; it’s a great one to serve with hamburgers.

Jase’s Favorite Sweet Potato Pie

Makes 2 (9-inch) pies

3 cups mashed cooked sweet potatoes

2 cups sugar

6 large eggs

1
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teaspoons ground cinnamon

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teaspoon grated nutmeg

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teaspoon salt

1 stick (
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pound) butter, softened

1 can (12 ounces) evaporated milk (I use Pet)

1
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teaspoons vanilla extract

2 (9-inch) piecrusts,
homemade
or store-bought, unbaked

1. Heat the oven to 350°F.

2. To get 3 cups mashed sweet potatoes, boil about 2
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pounds whole sweet potatoes with the skin on for about 40 minutes, until they are soft. Drain, let cool until you can handle them, and remove the skin. Mash the potatoes in a large mixing bowl. Let them mostly cool.

3. Beat in the sugar, eggs, cinnamon, nutmeg, salt, butter, milk, and vanilla. Pour into the unbaked piecrusts.

4. Bake for 10 minutes, then reduce the oven heat to 300°F. Bake for 45 to 50 minutes more, until the filling is set and no longer wobbly in the center.

A Note from Miss Kay

At our house, this is one of Jase’s favorites, so if you’re not right by the oven when the pie comes out, watch out! It might disappear before you get a bite!

Jase’s Favorite Creamed Potatoes

Makes 6 servings • Large saucepan • Electric mixer

Salt

4 large russet potatoes, peeled and cut into chunks

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stick (4 tablespoons) butter, softened

Black pepper

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to
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cup evaporated milk (I use Pet)

1. Fill the saucepan with salted water and bring to a boil. Place potato chunks in the boiling water and cook until tender.

2. Drain the potatoes in a colander and transfer to a large mixing bowl. Add the butter and season with salt and pepper. Beat with the mixer on medium-high speed and slowly add the milk. Mix until creamy smooth.

A Note from Miss Kay

Jase always lets me know if there are any lumps in my potatoes so, believe me, I work to keeps those lumps out. I guess my boys are spoiled by my cooking, but I do love to cook for them and anyone else.

Jase’s Choice, Italian Crème Cake

Makes 1 (9-inch) cake • 3 (9-inch) round cake pans • Wire cooling racks • Electric mixer Nonstick cooking spray and flour, for the pans

Cake Layers

2 cups sugar

1 stick (
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pound) butter, softened

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cup vegetable shortening (I use Crisco)

5 large eggs, separated

2 cups all-purpose flour

1 teaspoon baking soda

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teaspoon salt

1 cup buttermilk

1 cup pecans, toasted and coarsely chopped

1 cup shredded coconut

1 teaspoon vanilla extract

Cream Cheese Frosting

1 stick (
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pound) butter, softened

1 package (8 ounces) cream cheese, softened

1 teaspoon vanilla extract

1 package (1 pound) powdered sugar

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cup chopped pecans