Janet's Appalachian Kitchen

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Janet's Appalachian Kitchen

THIS IS THE OFFICIAL PAGE FOR JANET'S APPALACHIAN KITCHEN which is operated by Janet Crow. I started this page to share my love of cooking.

Cooking has been a part of my life since I was old enough to stand on a stool and stir a pot of something helping out my Grandmothers. There may have been times in my childhood where the only thing on the table might be cornbread and milk, other times a big fat pot roast with all the trimmings. Regardless of what my parents or Grandparents put before us, it was prepared with love and we were alway

s grateful. As a cancer survivor, I appreciate the simple things in life more than ever before and that pretty much sums up my style of cooking as well. While going through treatments, cooking kept me from sinking into depression and gave me focus. Every recipe I post has been prepared in my own kitchen (or a families if I am out of town) and all the photos I post are taken by me as well. I just want to share my stories, recipes and love for life. If one day the Good Lord decides it is time for me to go home...I can only hope that this page has carried on some of the traditions and recipes that meant so much to me growing up.

05/12/2026

"Tuesday's Tips"
Prepare Now as Fall Will Look Completely Different

I have spent a good amount of my time researching what is on the horizon for us as consumers in the coming months and Fall seems to be the projected target date for when we will feel more pain at the grocery store, not just at the pump. This is not a doom and gloom post; it's a post to share with y'all the reality of how things will change for us in the coming months and how you can prepare now so it's not as painful.

We all know tariffs went into effect in 2025, what you may not have realized is that the true effect of these tariffs hasn't been felt just yet. Now let me make myself very clear before I go any further, this is in no way a political post and I do not want to see any rants in the comments about how we got where we are now, we are here regardless and I'm simply sharing my thoughts with you on how to prepare and why you should prepare now and not wait till Fall/Winter.

When the tariffs first hit other countries, the United States had a stockpile of supplies on hand for consumers. Yes, we've been seeing price increases, but the worst is yet to come, and it will. Once the current inventory of consumer products is gone, that's when pricing will go up. This will not be a sporadical hit, it will be flat out sticker shock for many of us.

According to the USDA Food Outlook Forecast on average food will increase by 2.6%, a historically high estimate. The problem is eggs and dairy are down in price which clouds the forecast as things such as beef & veal being up 12.2% on average, coffee 19% on average and sugar and sweets up 6.7% on average. So, if eggs and dairy are excluded from the forecast, the food increase is much higher.

Aside from tariffs, there are other factors that will cause pricing to skyrocket come Fall. 70% of US farmers cannot afford fertilizer and diesel to operate their farms. This is why many farms are shutting down operations completely. This is also what is going to cause a shortage of wheat and rice grown in the United States. Another problem that America is facing is commercial packaging companies that require aluminum for our canned goods. To produce additional inventory of aluminum cans, they will be buying aluminum that has tariffs attached to it. This will impact all canned produce and fruits, canned seafood and canned meat. What about pasta? What do you need to make pasta...wheat and when there is no wheat it will affect not just pasta but bread, anything that required flour will be higher in price.

What transports consumer products? Diesel and I'm sure you've seen the price at the pump, we have a diesel truck, so we see it. With diesel costs rising almost daily this greatly effects the cost we as consumers will be paying. If those trucks stop running, things stop moving. This is also not included in the USDA Food Forecast. But what is included is what is expected to rise in costs for Fall/Winter of 2026. This includes beef and veal, olive oil, canned seafood and canned meats, coffee, canned produce and fruits, sugar, garlic and spices...especially turmeric and cumin which are imported. All imported spices will be 30-40% higher in price. And last but not least fresh produce and fruits with tomatoes projected to be the highest increase.

There is no need to panic, shelves will not be bare, but they will look different. Product brands may change but it will be available. The costs to buy groceries will be increasing higher than it is now. So, what can you do now to prepare you and your family?

1. Check your pantry and freezer for proteins you currently have. If you find a good sale right now, buy more than one of you can.

2. Stock up on dried beans and white rice.

3. If you bake, stock up on all your baking needs.

4. If you use a lot of canned produce/fruit, stock up on it now. Wal-mart is still under $0.80 a can for Great Value brand.

5. Think long term, if you can afford it supplement your pantry with dehydrated or freeze-dried food.

6. Clothing and shoes will be impacted, and Fall is back to school shopping so find good sales now or simply shop Thrift Stores as I now do.

7. Think about auto supplies like windshield wipers, oil, filters, etc., the majority are imported.

8. If you currently do not home can food, think about it while pressure canners are still at a reasonable price. I do not know what I would do if I hadn't been canning our gardens and whatnot over the past couple of years.

It's overwhelming to think about, downright frustrating too at least it was for me as I researched this information. We will never see 2019 pricing again; our lives all changed in 2020 and continue to change daily when it comes to things we purchase. As much as I hate to say it, this is our new normal that will seeming change every time the wind blows.

I hope this information has been helpful to you, do what you can now to prepare for what's ahead.

05/11/2026

Creamy Breakfast Grits

I wanted to share an easy and simple way to make creamy grits, not just for breakfast, but any time of day. With the way grocery store prices keep rising grits might just become a morning staple for many of us. It was about 25 years or so ago that I was in Savannah, GA for a business conference and we went to The Lady and Son's Restaurant. On their buffet there was the creamiest grits I had ever tasted. Well low and behold Miss Paula Deen was there and going around to everyone's table, this was long before she became a household name. When she got to our table I ask her about those grits, and she sat down next to me and told me just how to fix them at home. It is the only way I make them, and they turn out perfect every single time.

I wanted to let y'all know what is going on this week and part of next as I will not be posting as usual until middle of next week. I do plan to post tomorrows tips as I feel they are very important for all of us right now, so check in for that tomorrow afternoon. But, as for the rest of the week I've got to get my peas, beans and several other things planted before I fly out of here by weeks end to go to Georgia to surprise my Mama for her 80th birthday. It's a secret, so nobody from Paulding or surrounding counties down there tell her. I will be flying back next Tuesday but I will post some picture of my trip between now and then. It's been 15 years since I've stepped foot on a plane, so I am a little nervous and the Atlanta airport is not a fun one to get around in, or at least it wasn't back when I did fly in and out of there. So that's the update as to what's ahead for me, just wanted y'all to be aware that this will be the only recipe this week.

Creamy Breakfast Grits (1 serving)

1/4 C. quick 5-minute grits
1/2 C. water
1/2 C. whole milk
2 T. salted butter

Add all ingredients to a small pot and cook over medium high heat till they begin to boil. Cover and reduce the heat to medium low and cook for about 7 minutes, till thickened. Remove from the heat and keep covered for 2 more minutes. Adjust salt to taste and serve with more butter.

05/10/2026

Have a Beautiful and Blessed Day!

05/08/2026

Shrimp Cakes

I took some frozen shrimp with us on our last camping trip and didn't end up using them that trip so today I decided to make shrimp cakes with them. I love crab cakes so why not make shrimp cakes. They are delicious and really easy to make using frozen peeled and deveined shrimp. I buy the Gulf shrimp from Kroger that is wild caught in the USA and it's $7.00 a bag where I live, it's just good shrimp when you can't get fresh. For the sauce I just mixed up a little ketchup, mayo, horseradish and cayenne. This makes a dozen shrimp cakes; I plan to freeze the leftovers to just heat up in the air fryer for another meal.

Ya'll, can you believe it, Miss Zaylee turned 12 today. If you've been with me long enough you remember the day she was born and just how quickly she decided to enter this world. I spent the morning making her birthday cake and I can't find the candles I bought to go on it. Our sweet granddaughter has her first school formal tonight so that's how she is celebrating and we will take her to her favorite restaurant tomorrow. She'll be home soon and grandmas got to get her dress ironed, I found the ironing board but can't find my iron. I'll figure it out. I'm excited to see how she looks in her new dress, she is not a dress girl but for tonight and her birthday she's gettin' all prettied up for her dance.

Shrimp Cakes

1 lb. raw shrimp, peeled and deveined (if using frozen, thaw first)
1 C. panko breadcrumbs
1/2 C. crushed buttery round crackers
1/4 C. diced red bell pepper
1 T. fresh chives (use a little dried chives or parsley if you don't have fresh chives)
1/4 tsp. old bay seasoning
1/4 tsp. pepper
pinch of salt
2 large eggs, beaten
oil of choice for frying

Pat the shrimp dry and place in a food processor and pulse 2-3 times, don't make a paste of them you still want chunks. Add to a mixing bowl along with the remaining ingredients and combine well.

Heat 1/2" of oil to 325 degrees. Using a small ice cream scoop, scoop out some of the shrimp mixture into the skillet then slightly flatten. Fry till golden on both sides, approx. 2-3 minutes per side. Drain on a paper towel lined plate.

05/07/2026

"Throwback Thursday"
Rich's Bakery Coconut Cake

I shared this recipe in 2018; it is my favorite coconut cake to make. The recipe is a bit detailed but it's worth every single step. I found this recipe in The Atlanta Journal, and it is a keeper.

When I was a little girl a trip to Cobb Center to shop at Rich's Department Store was a real treat. Not only did we shop but we got to get coconut cake to bring home. Mama always bought their coconut cake during the holidays. It was Daddy's favorite cake, still is but he is no baker anymore. Nannie Polly was one that baked coconut cakes, believe me hers was good but there was just something extra special about a Rich's coconut cake.

I have to cut this short today, I'm hanging some wallpaper in our bedroom, and I need to get it done so I can meet Zaylee at the bus stop. Y'all have a wonderful evening!

Rich's Bakery Coconut Cake

3/4 C. vegetable shortening (Crisco)
1 1/2 C. sugar
3 large eggs
2 1/4 C. cake flour
1 T. baking powder
1 tsp. salt
1 T. powdered milk
1/2 C. water
2/3 C. whole milk

Prepare 3 9" cake pans with shortening and flour, set aside. In a mixing bowl, add the shortening and sugar, cream together until fluffy, about 2 minutes. Beat in the eggs, 1 at a time till incorporated. Mix the powdered milk in with the 1/2 C. water and beat into the mixture till incorporated. Combine the flour, baking powder and salt in a bowl. Pour half in the mixing bowl and beat to combine then add half of the whole milk. Repeat with remaining flour and milk, mixing till creamy. Divide the batter between the 3 pans. Bake in a preheated 350 degree oven for 20 minutes. Allow to cool slightly in the pans then turn out onto a cooling rack and cool completely.

Icing
1/2 C. vegetable shortening
1 tsp. vanilla extract
1 tsp. salt
1 pound confectioners' sugar
2 T. powdered milk
1/2 C. water

Combine the powdered milk and water, set aside. In a mixing bowl, cream together the shortening, vanilla and salt. Slowly add the confectioners' sugar along with 1 T. of the liquid. Once the sugar is incorporated, add more liquid, 1 T. at a time till you have a nice spreadable consistency.

16 oz. unsweetened shredded coconut
2 T. water
2 T. sugar

Add 1 1/2 C. coconut to a bowl, mix together the water and sugar and pour over the coconut. Set aside.

Put the bottom layer of the cake on a plate, top with some icing and spread over cake. Spoon 1/2 of the coconut from the bowl over the top. Add the second layer, repeating with icing and the remaining coconut from the bowl. Top with the final layer, icing the entire cake then sprinkling the remaining coconut all over the top and sides. Place in the fridge for 1 hour to set before slicing.

05/06/2026

Cheesy Broccoli, Chicken and Rice Casserole

I'm sorry I didn't get "Tuesday's Tips" posted yesterday, we were out doing a little car shopping, and I had forgotten just how long that process can take if you find what you're looking for. We did and it was late by the time we finally got home so I will post what I had planned next week, this gives me a little more time to research more information.

Thank goodness for leftovers because that's what we had last night. This broccoli, chicken and rice casserole is so good, fills you up too. I just buttered up some homemade bread to go with ours. I did use boil in bag rice when I made this, I think that comes to about 1 1/2 C. of cooked rice per bag. It takes less time to cook so you can get supper on the table sooner, but if you want to make rice I'll post in the recipe how much to make.

I have to share with y'all what happened when we brought our "new to us" Santa Fe home yesterday evening. I posted a picture of it on my personal page then went out to read the owner's manual on how to use some of the features it had. As I was headed back to the house I heard someone hollering my name, so I went back to the driveway and Miss Jeanie from up the street come down to ask me where I had bought my car. It then dawned on me that she also had a Santa Fe, same color. Sure nuff, it turns out that this was her car she had traded in last month. We know how particular Miss Jeanie is, so we felt really good knowing where it came from. She shared that she was the only one to ever ride in the back seat twice when her son had to take her to the doctor. Bless her heart, she teared up when she said she didn't really want to trade it, her son led her to believe a smaller car would be easier on her. She sat down in the passenger's seat, looked at me and smile saying, "I know she has a good home and will be taken care of". I told Don he better keep it as clean as Miss Jeanie did, or she'll be down here whipping him with a stick.

Cheesy Broccoli, Chicken and Rice Casserole

2 boil in bags of rice or 3 C. cooked rice
3 chicken breasts, cooked and shredded
2 C. chopped broccoli
1 pkt. onion soup mix
10.5 oz. can cream of chicken soup
10.5 oz. can cream of mushroom soup
1/2 empty soup can of chicken broth
1 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. salt
2 C. shredded sharp cheddar cheese

Cook the boil in bag rice per pkg. directions. Add the shredded chicken to a mixing bowl along with the broccoli. Add in the cooked rice (whichever you choose to use) and mix well. Add the onion soup mix and mix to combine. Stir in both soups, broth and seasonings along with 1 C. of cheese. Combine well and pour into a lightly buttered 9x13 baking dish. Top with the remaining cheese.

Bake in a 350 degree oven for 35-40 minutes, till bubbly.

05/04/2026

Creamy Rice Pudding

Do you ever have days where you just want some good ole down home comfort food that's on the sweeter side? That's me today, I woke up with thoughts of rice pudding and set into fixin' it before breakfast, actually it's what I ate for breakfast once it was done. I used a can of sweetened condensed milk in place of sugar this time and it turned out so good and creamy. Not too sweet, it was just right for me as the raisins gave extra sweetness to the pudding. If you don't like raisins leave them out or substitute them with what you enjoy in your rice pudding.

Rice pudding was a staple growing up, everyone made them, especially Mama when she fixed rice, always fixin' extra just to make a pudding. Other than Nannie Polly's buttermilk custard, rice pudding was a favorite of mine back then. When my son was born, I may have already told this story, but I will tell it again, Nannie Polly and Mama came to our house to stay with us for a few days to help out. Nannie did the cookin' and Mama did the cleanin' and I held the baby and relaxed. One night Nannie fixed a rice pudding for dessert and after we sat down to enjoy a bowl she quickly realized she'd forgot to add the sugar. Y'all it was almost impossible to eat as it wasn't the least bit sweet. She got up from the table and took that pudding straight to the trash. To my surprise, she made another one that we all got to enjoy before bed.

Creamy Rice Pudding

3 C. cooked rice (cooled)
3 C. milk
2-3 large eggs (I used 3 as my large eggs were on the smaller side)
1 tsp. vanilla extract
1, 14 oz. can sweetened condensed milk
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 C. raisins, optional

Put the rice in the bottom of a 2.5 quart buttered baking dish then top with raisins if using. In a bowl, whisk together the milk, eggs and vanilla. Whisk in the condensed milk and seasonings. Pour the custard over the rice and place the dish inside a larger roasting pan. Fill the pan with 1" of hot water and place in a 350 degree oven for 90 minutes. The center will see jiggly when you remove it but will set after 15 minutes of cooling. Serve warm or child. Keep refrigerated.

05/01/2026

Chicken & Stuffing Casserole

I got a little crazy in the kitchen when it came time to fix some supper yesterday. I had cooked up some chicken from the freezer that needed cooking as it had been in there for a while and made some chicken salad with a little of it and then decided to whip up this casserole for supper with what was left over. I started out thinking chicken pot pie, but I didn't feel like making pie crusts, so I came up with this idea instead. Don said it tasted like Thanksgiving after just one bite. When I took a bite, it really did taste like Thanksgiving, so I grabbed a jar of cranberry sauce from my canning pantry to eat with mine. It was a delicious supper that filled us all up and will be a keeper from now on.

I have been trying to get our freezers cleaned out over the past month, canning up some meat and cooking up various dishes for my father-in-law. Summer is right around the corner and with any luck we will have a fresh produce from our gardens coming in to preserve. I'm running into meat that is over a year old, so rotating from one freezer to another is important to use up the older meat first and to not buy more right now. Mama had a freezer that only got cleaned out when it came time to defrost it. Daddy would have a hissy fit pulling things out that were frozen to the walls of the freezer and finding freezer burnt meats as well. He would cook up all sorts of casseroles using that older meat and give them to his "senior" ladies at church. He had a few of those ladies that he took under his wing to help provide for as they were widowed and having hard times. It wasn't long after that last defrosting of the freezer that I came home from school to find it on the carport with a sign on it reading "for sale". He had planned a garage sale around that old freezer for the following Saturday. It found a good home, along with the other items he had pulled out, and they never bought another freezer after that. I depend on my freezers so much, often times worried as appliances don't last as long as they used to so I like to can up a lot of the meat I freeze. Now I have an inventory sheet, so I know what's where and when to use it up.

Have a Blessed weekend everyone!

Chicken & Stuffing Casserole

6 oz. boxed cornbread stuffing mix
chicken broth (to replace the water in the stuffing preparation)
2, 10.5 oz. cans cream of chicken soup with herbs
1 1/2 C. milk
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/4 tsp. pepper
2, 5 oz. cans mixed vegetables, drained
4 C. cooked and chopped chicken
1 C. shredded cheddar cheese

Cook the stuffing according to pkg. directions, replacing the water for chicken broth. In a bowl whisk together the soups, milk and seasonings. Stir in the mixed vegetables and chicken, combine well. Pour this mixture into a lightly greased 2 1/2 quart baking dish. Top with the shredded cheese then spread the stuffing all over the top. Bake in a 400 degree oven for 30 minutes. Allow to sit 5 minutes before serving.

04/30/2026

"Throwback Thursday"
Broccoli and Cauliflower Casserole

When it comes to side dishes my cousin Melissa's broccoli casserole is one of our favorites, I shared her recipe several years back. This version of her recipe adds cauliflower and onions; I shared this one in 2018. If you don't care for cauliflower, just use all broccoli, with or without the cauliflower, it's a delicious side dish.

Do y'all remember the gravy I shared several months back, the one that my husband said tasted like KFC's gravy? Well, I fixed us a big lunch today making that gravy and adding in some leftover pork butt I had and served it over mashed potatoes. Y'all, that was the best lunch I've fixed in a long while and after I get the kitchen cleaned up, I may need a nap. Nannie Polly always fixed their big meal of the day for lunch (dinner as she said), the leftovers were eaten for supper. She may fry up some okra or squash, whatever was in from the garden to go with it, but it was mainly leftovers. A couple years ago, my season in life changed I reckon, as I began fixing our big meal for lunch and we eat on leftovers for supper. It works out well for us and we're not eating anything really heavy before bed. Do y'all have a set time to eat every day? I have our big meal ready around 2:00 daily, except on weekends, that varies.

Broccoli and Cauliflower Casserole

12 oz. pkg. frozen broccoli and cauliflower, thawed
1 small onion, chopped
10.5 oz. can cream of mushroom soup (cream of celery will work also if you do not like cream of mushroom)
2 large eggs, beaten
1/2 C. mayo
1 C. grated sharp cheddar cheese
1/4 tsp. pepper
1/4 tsp. powdered mustard
20 crushed buttery round crackers

Take the thawed broccoli and cauliflower and chop it into smaller pieces and place in a bowl. Add the remaining ingredients and stir together to combine well. Pour into a 2 quart, buttered, baking dish and bake, uncovered, in a 350 degree oven for 1 hour.

04/29/2026

Crispy Fried Chicken Livers

While we were camping over the weekend our granddaughter Zaylee ask me if I would fix her some chicken livers when we got home. Well, knowing how much I enjoy good ole fried chicken livers I happily did just that Monday for supper. Between she and I we ate every single one of these, they were so crispy on the outside and tender on the inside.

It wasn't until our trip to Pigeon Forge a couple years ago to meet up with my folks that Zaylee even wanted to try chicken livers. We were at Huck Finns for supper, and I ordered the chicken livers, she got the catfish. When the orders arrived, she asks to try one, needless to say she ate just about all of them and in return I got a piece of her catfish. I usually only fix them when I feel like my iron is low, chicken livers are great for a quick fix in that department. Now that Zaylee likes them as I do I fry them a lot more often. Just remember you gotta poke the fire out of them before frying or you'll have a greasy mess on your hands afterwards.

Crispy Fried Chicken Livers

1.25 lbs. chicken livers
1 large egg
2 T. milk
1 T. all purpose flour
1/4 tsp. salt
pinch of cayenne pepper

Drain and rinse the chicken livers then take a fork and poke them well all over (prevents popping while frying). In a bowl whisk together the remaining ingredients and add the livers, marinate in the fridge for 30 minutes. Meanwhile, prepare the dredge.

1 3/4 C. all purpose flour
2 T. cornmeal
1 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
1/2 tsp. salt
1/4 tsp. paprika

oil of choice for frying

Add all ingredients to a large ziplic bag and combine well. After the livers have marinated remove them from the egg mixture and add them to the bag of seasoned flour. Shake well to coat all the livers. Allow them to sit in the bag while you heat your oil to 350 degrees. Use enough oil so that the livers are covered with it while frying.

Once the oil has reached 350 degrees fry the livers in batches till golden brown, about 5-6 minutes per batch. Drain on a wire rack over a baking sheet.

04/28/2026

"Tuesday's Tips"
Why you should store and use Borax

Borax was always on the laundry room shelf at home and at my grandparent's homes as I was growing up. I never thought much about it, I never even used it when it came time for me to do the laundry. As years past so did those boxes of Borax, but about a year ago I read an article on how Borax was becoming very popular amongst preppers. I'm far from a prepper but I do consider myself to be prepared in case of emergencies. I decided to do a little more research into that old box of Borax I saw as a child and then decided to purchase some.

We have hard water, so I began by using 1/2 C. borax along with my regular detergent in the wash. What a difference that fine white powder made to our laundry. It was softer, whiter whites and things just looked and smelled cleaner. I also learned it was great for removing stains on more than just clothes, a simple paste of borax and water cleans furniture and carpet stains.

Now, rather than buying all those different cleaning products a box of borax replaced pretty much all of them. No separate carpet/fabric cleaning spray, why buy bathroom cleaners when borax does that too? I clean toilets, sinks, tubs/showers with it now. It works just like a can of Comet would. If you have stainless steel appliances, a paste of water and borax will clean those too, and it's safe for septic tanks if you have one. I used to buy Barkeepers Friend to clean my stainless-steel pots and pans, not anymore as borax does that too.

If you have ants, you can't get rid of, borax will do that by mixing 1 part borax with 2 parts sugar. Sprinkle around the area and soon...no more ants.

For me, it's saving me money from having to buy various products for cleaning that 1 box of borax can handle and it's a natural product. Maybe you already know the benefits of keeping a box around but if you didn't know, I hope this post encourages you to give it a try.

Address

Po Box 152
Quinwood, WV
25981

Website

https://jcrow216.wixsite.com/janetsaplcnkitchen

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