Shellie’s All Fired Up Cheese Krispies

Hello folks, and welcome back to the All Things Southern kitchen! We’re making my All Fired Up Cheese Krispies today. WHOOP! WHOOP!

cheesekrispies

“All Fired Up Cheese Krispies”

1 cup butter
1/2 pound sharp cheddar cheese grated
2 cups self-rising flour
1 teaspoon garlic powder
Dash of salt
Dash of red pepper
Dash of Panola hot sauce
2 cups Rice Krispies

We’ll get started by mixing a cup of softened butter with a half pound of grated sharp cheddar cheese and 2 cups of self-rising flour before adding in a teaspoon of garlic powder and a dash of salt and pepper. And then, because these are my fired up cheese krispies, we’ll add a nice big dash of Panola hot sauce.

Now, we’ll stir in two cups of rice krispies. We’ll take large tablespoons of our mixture, roll ‘em in a ball and then flatten ‘em on an ungreased cookie sheet. I like to take a fork and make a criss-cross design in the top! We’ll bake these about fifteen minutes in a 350 degree oven.

Folks, these keep really well in a cookie tin. Be the hostess with the mostest and share ‘em with your drop in guests along with a hot cup of coffee! They’re my All Fired Up Cheese Krispies and they’re good eating from the All Things Southern kitchen to yours~  HEYYYYYYYYYYYYYYYYYYYYEEEEEEEEE! (Yeah, I’m all fired up *grin*)

Caramel Coffee Brownies

Hello folks, and welcome back to the All Things Southern kitchen! I’ve got just the thing for that sweet tooth, today. We’re making my Caramel Coffee Brownies. They’ve been taste tested and highly approved at my place! Let me show you how to stir ‘em up!

(Psst….this is the second time I’ve forgotten to snap a picture of your weekly recipe before it was all gone. My bad! I’ve substituted a pic of the beloved hubby and I on a day trip to Gatlinburg from our lovely cabin vacay to Pigeon Forge, TN this week. I fully agree it makes very little sense here. I  just wanted to share it. *grin*)

browniesgatlinburg

“Caramel Coffee Brownies”

1 and 3/4 stick of butter
16 ounces dark brown sugar
half a can of pumpkin pie filling
2 eggs
2 cups all purpose flour
2 teaspoons baking powder
1 cups chopped pecans
Dash of salt
1 teaspoon vanilla extract
1 teaspoon coffee extract

We’ll begin by mixing one and 3/4 sticks of softened butter and 16 ounces of brown sugar in our food processor. Once our sugar and butter are combined, we’ll add two eggs, half a can of pumpkin pie filling, 2 cups of all purpose flour, and 2 teaspoons of baking powder.  We’ll mix this well and stir in 1 cup of chopped pecans and a dash of salt. (blender sound).

We’ll also stir in a teaspoon of vanilla extract and– for a cool flavor add– one teaspoon of coffee flavored extract. And while I’m thinking about it, y’all, don’t throw that extra pumpkin filling away. Put it in the fridge. You can add it to pancakes, chocolate chip cookies, soup, mashed potatoes… etc, etc. etc.

Now, we’ll pour this into a greased and floured 9×13 baking dish and bake at 350 degrees for 35-40 minutes. You don’t have to add icing, of course, but why not? I mean, really?

Here’s a quick tip if you do prefer icing: Just put one 1 cup of confectioners’ sugar in a small bowl and add about three tablespoons of milk and a bit of vanilla extract. You can add more milk or less, depending on how thick you like it!

Let your brownies cool, ice ‘em and slice ‘em and serve with a great cup of coffee. Treat yourselves to my Caramel Coffee Brownies, y’all! They’re good eating, from the All Things Southern kitchen to yours~

Hugs, Shellie

Sausage Creole and Rice

Hello folks and welcome back to the All Things Southern kitchen! Its dinner time, you’re late getting home from work and the family is famished. What ‘cha gonna do? I’m afraid I can’t feed all of you– although I’d love to– but I can teach y’all how to have just a few ingredients in the pantry and fridge and whip up something wonderful in no time flat. Today, I’m going to give y’all my recipe for Sausage Creole and Rice! We’ll do it on the stovetop in about a half-hour, start to finish.

Oops– I didn’t snap a picture of this dish for y’all, so I’m pasting in one of rice growing on our farm, taken by my daughter-in-law, Carey. I thought y’all might enjoy seeing it in the growing season.

rice

“Sausage Creole and Rice”

4 lb. link sausage
1 medium onion, chopped
1 large green pepper, chopped
¼ cup butter
1 (16 ounce) can tomatoes
1 (6 ounce) can tomato paste
1 (3 ounce) can sliced mushrooms, drained
¼ teaspoon chili powder
Salt and pepper to taste
3 cups cooked rice

We’ll begin by cutting our link sausage into bite-size pieces. Meanwhile, I’ve got a chopped onion and green bell pepper in a bit of butter on the stove top. We’ll let it ‘em cook down while we put some rice on to boil.

Once our veggies are tender, we’ll add in our sausage along with a small can of sliced and drained mushrooms, a can of tomatoes and a can of tomato paste. We’ll season it to taste with salt and pepper and a ¼ teaspoon of chili powder and our work is done.

Let is simmer for 20-25 minutes and serve over hot fluffy rice with a side salad and French bread. Oh, and enjoy the grateful reviews from the hungry family. It’s Sausage Creole and Rice and its good eating from the All Things Southern kitchen to yours.

Hugs, Shellie