Old Fashioned Waldorf Salad RecipeThis salad got its name from the famous Waldorf-Astoria Hotel in New York. Created in 1896 by the maître d’hôtel Oscar Tschirky, the Waldorf salad was an instant success. The salad became popular enough that Cole Porter featured it in his 1934 song “You’re the Top“.

Since then, this salad recipe has experienced many additions and subtractions. Most changes it seems are caused by the typical and favorite foods of a particular region. In the case of this recipe, the regional influence is the southwestern part of the United States. Namely Texas and Louisiana.

I was so excited when my sister and family came over a week ago for a cookout, and my sister not only made and brought my Mom’s Waldorf salad recipe, but she brought me my Mom’s entire hand written recipe book. There are some real gems, and blasts from my past  in that recipe book that I’ll be sharing down the road on this website!

So try this one out, a true southern rendition of the “Waldorf Salad”. A definite comfort food of mine, and a very happy trip down memory lane every time I eat it!

Old Fashioned Southern Waldorf Salad Recipe


    Salad ingredients
  • 2 apples (diced)
  • 2 oranges (diced)
  • 2 bananas (diced)
  • 1/2 cup Maraschino cherries (cut in half)
  • 1 small bag (10.5 oz.) miniature marshmallows
  • 1 cup pecan pieces
  • 1 small can pineapple chunks (with juice)
  • 1 Tablespoon sugar
  • dash of salt
  • Dressing
  • 1 small jar pineapple cheese spread
  • Mayonnaise (to blend)


  1. Place salad ingredients in a large bowl and mix.
  2. In a small bowl, mix the pineapple cheese spread together with mayonnaise until just creamy.
  3. Add the dressing to the salad and mix together thoroughly. Chill 1 hour before serving.
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Spicy Wings and Tailgating

October 20, 2014
by Curt

Spicy Wings and TailgatingHave you got your wings on for tailgating? Chicken wings on the grill that is! This is my opinion only, but I believe chicken wings on the grill are one of the best crowd-pleasers at tailgating parties. And apparently, I’m not alone. According to McCormick’s August 2014  survey, 66 percent of tailgaters say their favorite foods at a tailgate are foods in a bun, (like burgers), grilled meats, (like chicken or steak), or foods you eat with your hands, (like chicken wings!). Also from the same survey, 65% of tailgaters in the Midwest who want to put a twist on their wings and ribs said they’d do so by adding new and different flavors.

And that’s exactly what I did, added a new flavor to my wings. I used one of the new McCormick Grill Mates marinade flavors, Island Wood Fire Grill marinade mix. This flavor mix uses mostly allspice, ginger, and chili peppers! What a great combo of flavors! These wings turned out mighty delicious! My only mistake was not making enough of them!

I’ve really enjoyed creating recipes for McCormick using their awesome Grill Mates and other products. I’ve never been disappointed, and there are so many more yet to try!

Check out McCormick’s Grilling Flavor Forecast for some of their other awesome recipes that are perfect for tailgating, such as Easy Applewood Burger Sliders!

Make sure to give this wings recipe a try for your next tailgating party. You’ll be very glad you did!

This is a sponsored post on behalf of McCormick.

Spicy Wings and Tailgating


  • 1 dozen chicken wings
  • 1 envelope Grill Mates Island Wood Fire Grill Marinade Mix
  • Used with the mix
  • 1/4 cup oil
  • 2 Tablespoons Cider Vinegar


  1. Rinse chicken wings and place in a ziplok bag.
  2. Mix the marinade and pour over the wings. Seal the ziplok bag and place in the refrigerator for 90 minutes.
  3. Once marinated, prepare a medium hot grill. Place the marinated wings on the grill directly over the coals. Cook for about 15 minutes, turning often to keep from burning.
  4. Remove from the grill and serve.
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Smoked Egg

October 13, 2014
by Curt

Smoked-EggMy neighbor was telling me a few weeks ago that he heard you can cook an egg on the smoker. I knew right away I’d be trying that. I did some research and found that 2 hours was working for those that have already tried it.

So, while I had a brisket on the smoker the other day, I put an egg on the top rack and left it alone for 2 hours. And that’s about as easy as it gets! I think it may have been slightly overcooked, so next time, I’ll put a dozen eggs on and experiment by taking one off after 1 1/2 hours to see how that looks and tastes.

I could taste a slight smoky flavor, so the smoke definitely permeates the slightly porous egg shell. Also by the picture, you can see the outside of the egg white was slightly discolored by the smoke.

With a dozen eggs smoked, I can think of all kinds of things to make with them. Egg salad, deviled eggs, or just plain old eggs with a salt shaker to name a few!

Smoked Spiced and Wine Marinated Turkey BreastAny time is a good time for smoked turkey! This is a 2 and 3/4 pound turkey breast, and it took two hours to marinate, and four hours to smoke. And it was well worth the time!

I smoked it low and slow at 240° F. It turned out incredibly tender, and mouth watering delicious. I generally have used the cooking version of white wine in marinades, but this time I went for the real deal and used a chardonnay in the marinade to see if it truly is better as I’ve been told. I guess, unless I did a side by side comparison of using cooking wine to a bottle of chardonnay, I can’t really know for sure, but this turkey turned out seriously satisfying!

I’d say you’ll just have to try this for yourself to know how good it really is.

Smoked Spiced and Wine Marinated Turkey Breast


  • 2.75 lb. turkey breast (boneless)
  • Spices
  • 2 teaspoons lemon pepper
  • 1 teaspoon minced onions
  • 1 teaspoon minced garlic
  • Marinade
  • 2 cups white wine (Chardonnay)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar


  1. Rinse the turkey breast and put it into a sealable plastic bag.
  2. Mix the marinade ingredients together and pour it into the bag with the turkey. Seal the bag and place in the refrigerator for 2 hours to marinate.
  3. Mix the spices together in a spice shaker and set aside.
  4. Get your smoker going and establish a temperature of 240° F. As a note, I used peach wood for this turkey breast.
  5. Remove the turkey breast from the marinade and discard the marinade. Shake the spices on the entire surface of the turkey breast and set it on the smoker grate.
  6. After 2 hours, turn the turkey breast over and continue smoking until the internal temperature at the thickest part of the breast reaches 160° F.
  7. (NOTE: I recommend using a meat thermometer which can be inserted after you turn the breast at 2 hours.
  8. Once 160° F is achieved, remove and allow to rest for 30 minutes before cutting.
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