We all want those recipes.
You know the ones … your neighbor’s famous corn dip, your aunt’s famous chocolate cake, your best friend’s mom’s famous mac ‘n cheese. In this new series, “Mom’s Famous,” I am tracking down the best, most-coveted, legendary recipes. Buried deep in well-loved cookbooks, filed safely amongst stained recipe cards and living in the minds of the women we love, these recipes have shaped us, our families and our memories. They are more than just food; they are shared love.
First up is Mimi’s Famous Chocolate Chip Pound Cake.
When I was growing up in the charming and wooded Lake Highlands neighborhood of Dallas, Mrs. Bristow’s house was always where you wanted to be. Warm and cozy with a big trampoline in the back and always something yummy to eat, the Bristow’s home was a favorite gathering place.
To date, Mrs. Bristow — now known as Mimi to her five grandchildren — has made approximately 500 chocolate chip pound cakes, and everyone wants more. When there is a new baby to be celebrated, a holiday party or just a breaking of bread amongst friends, you can bet Mimi’s delicious chocolate chip pound cake will be there to mark the occasion.
According to Mrs. Bristow’s daughter, Becky Haas of Becky Haas Watercolors, Mimi always has a pound cake ready to go on the counter or in the freezer. She even wraps frozen pound cakes in plastic wrap and foil, places them in Ziploc bags and sends them on the road with her traveling children and grandchildren. Wherever they go, they know Mimi’s love is with them.
Mimi’s Famous Chocolate Chip Pound Cake
1 box Duncan Hines yellow cake mix
1 box chocolate pudding
1 box vanilla pudding
1/2 cup oil
1 1/2 cups of water
1 (12 oz.) bag of semi-sweet chocolate chips
Mix all ingredients except chocolate chips in mixer for 3 minutes. Stir in chocolate chips. Pour into greased bundt pan and cook at 350 degrees for 50–60 minutes until done.
If you know of a “famous” recipe at your church, in your neighborhood, amongst your friends or in your family, please email me at firstname.lastname@example.org.
BONUS! Here are a few more of Mimi’s most-loved recipes:
Cream Cheese Corn Casserole
2 can whole kernel corn, well-drained
1 small can chopped green chilies (drain excess liquid)
1 (8 oz.) cream cheese
half stick of butter or margarine
salt and pepper to taste
dash cumin and dried cilantro
Soften butter and cream cheese in microwave. Mix with corn and chilies. Season to taste. Bake in uncovered dish (sprayed with Pam) for 20–30 minutes at 350 degrees or until hot and bubbly throughout.
Dr. Pepper Meat Loaf
1 1/2 lbs. ground beef
1 1/2 cups bread crumbs
1 (8 oz.) can tomato sauce
1 Tbsp. dried onion flakes
1 tsp. onion salt
1/2 tsp. salt
1/8 tsp. pepper
2/3 cup barbecue sauce
1 (8 oz.) can tomato sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
1/3 cup packed brown sugar
1/4 cup Dr. Pepper
Combine ground beef, eggs, bread crumbs and 1 can tomato sauce in a bowl. Stir to mix well. Add onion flakes, onion salt, salt and pepper and stir to mix well. Shape into a loaf and place in a deep, 3-quart baking dish. Mix barbecue sauce, 1 can tomato sauce, Worcestershire sauce, mustard, brown sugar and Dr. Pepper in a bowl. Pour half over the meat loaf. Bake, covered, at 350 degrees for 20 minutes. Pour the remaining sauce over the meat loaf. Bake, uncovered, for 45 minutes longer or until cooked through. Slice and serve.
4 cans yellow corn, drained
1 small can of green chilies (do not drain)
1 c. mayonnaise
1 small onion, diced
1 lb. shredded cheddar cheese
Mix and chill. Top with crushed Fritos or Chili Cheese Fritos before serving (can also top with chopped tomatoes or avocado). Enjoy!