Shellie’s Yummy Lemon Pecan Bars

Hello folks and welcome back to the All Things Southern kitchen. Remember that layered lemon dessert I showed y’all a couple of weeks ago? Well, it was well received that I thought everyone might enjoy my Lemon Pecan Bars. They start out pretty much the same but the second layer has sweetened condensed milk and chopped pecans. Preheat your oven to 350 and I’ll show you how to whip it up!

lemonchocdessert

“Lemon Pecan Bars”

2 cups self-rising flour

1/4 cup brown sugar

1 stick butter

1 and 1/2 cups chopped pecans

1 (14 ounce) can Sweetened Condensed Milk

3 eggs, well beaten

2 tablespoons fresh lemon juice

We’ll being by taking our mixing bowl and combining 2 cups of flour with a fourth cup of brown sugar. Then we’ll cut in a stick of butter until our mixture is good and crumbly before pressing it in the bottom of an ungreased 13×9 baking pan. We’ll bake this for 15 minutes.

Meanwhile, we’ll combine a cup and half of chopped pecans with 1 can of sweetened condensed milk and three well beaten eggs. Now, we’ll stir in 2 tablespoons of fresh lemon juice into this top layer and pour it over the crust. Then we’ll return it to the oven for 25 minutes or until the filling is set. Let it cool before you cut it into bars. (It’ll slice better, and it won’t burn your mouth when you try to take it straight from the oven. Not that I’ve ever done that.)

Enjoy my Lemon Pecan Bars, y’all. Psstt…I had mine with a dollop of butter nut ice cream, but that’s optional. Either way, it’s good eating from the All Things Southern kitchen to yours~

Hugs, Shellie

French Onion Pot Roast

Hello folks and welcome back to the All Things Southern kitchen! I noticed something over the weekend. We have several roast beef recipes in the archives, but we don’t have my French Onion on the website. And that’s not good. My French Onion Pot Roast delivers a flavor packed meal with minimum fuss and ever belle needs it in her repertoire. Come on folks, let me show y’all how to put my French Onion Pot Roast on for supper.

“French Onion Pot Roast”

1/4 cup butter
2-3 teaspoons minced garlic
1/2 soy sauce
1/2 cup beef broth
2 tablespoons cornstarch
4 teaspoons onion powder
1 teaspoon curry powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar
2 onions sliced into rounds
3-4 lb. beef roast, rubbed down with black pepper and Cajun seasoning
5 cups water

We’ll begin by melting a fourth cup of butter in a cast iron skillet before adding in 1/2 cup each of soy sauce and beef broth. We’ll stir in a couple tablespoons of corn starch for thickening before seasoning it with 2-3 teaspoons of minced garlic, 4 teaspoons of onion powder, a teaspoon of curry powder and a 1/4 teaspoon each of celery seed and table sugar. We’ll let this come to a boil and turn it down on simmer.

Meanwhile, we’ll place a 3-4 pound roast in the bottom of our crockpot. We’ll rub our roast down with black pepper and Cajun seasoning. (Don’t skip that part. It’s very important!) Then we’ll slice up two white onions and layer them over the roast before pouring our brown sauce over the top. That’s it!

You can cook this in a Dutch Oven for 2 and 1/2 to 3 hours on 350 degrees if you’d like. I’m using the crock pot because I have a ton of things to do this afternoon.

crockpotroast

We’ll cook it about six hours on low. And IF there are any leftovers, they’ll be fantastic the next day on French bread with onions and cheese– Po boys extraordinaire! YUM! You guessed it. I forgot to take a pic of the actual roast before it was totally consumed. That may speak to my blog skills– but it also speaks for My French Onion Pot Roast! It’s good eating, from the All Things Southern kitchen to yours~

Killer Strawberry Pie

Hello folks and welcome back to the All Things Southern kitchen. Remember when I tossed that Youtube video up on how to make cathead biscuits? Well, it got a couple k hits immediately, which surprised me, but it also taught me that I take a lot of my recipes for granted. Like a Killer Strawberry Pie for instance. It made me wonder. Maybe there are a lot more of y’all that don’t know how easy it is to make a homemade pie than I might imagine. And what with strawberry season upon us– well, we can’t have that. You’ll have to sue me over the picture thing. I’ve made two or three of these lately and each time I forgot to take a pic for y’all. I’ll do that soon and circle back and insert it here. Right now, let’s get to that recipe!

stpie

“Killer Strawberry Pie”

6 cups washed and sliced strawberries
1 cup sugar
3-4 tablespoons cornstarch
1/2 cup water
*optional 2-4 drops red food color (if you want it really red!)

First things, first. You need to bake your pie crust so it can be cooling. I make mine from scratch– and you can find those directions below– but we’ll using a store bought crust because I’m more interested in showing y’all how easy it is to whip up the filling!

We’ll begin by washing and slicing 6 cups of strawberries. Then we’ll take a small bowl and crush about a cup and a half of these berries to use in our thickening. For that thickening, we’ll combine a cup of sugar and 3-4 tablespoons of corn starch in a small boiler with about a half cup of water and those crushed berries. We’ll stir this until it boils, turn it off and add 2-4 drops of red food coloring (if you want it deep red– food coloring is optional.)

We’ll add the rest of our berries to our cooled pie crust. And once this thickening has cooled, we’ll pour it over the berries and pop the whole pie into the refrigerator to chill. That’s it! Of course, you can make yourself a fancy smancy top crust, or you can top your pie with Cool Whip right before serving and place one big fat berry in the very center. Either way, you’ve got yourself a Killer Strawberry Pie! It’s good eating, from the All Things Southern kitchen to yours~

Hugs, Shellie

Simple Pie Crust Cube two sticks of chilled butter and cut into 2 and half cups of All Purpose flour. Add a teaspoon of salt and incorporate a half cup of water. Stop. Divide into two balls of dough and refrigerate for half an hour. Roll out and use like one of those refrigerated pie crusts. :) Cook at 375 for 10-15 minutes.

Bacon Wrapped Pork Chops with Balsamic and Brown Sugar Glaze

Hello folks and welcome back to the All Things Southern kitchen. Have Mercy! Do I ever have a treat for the meat lovers on the porch. It’s my Bacon Wrapped Pork Chops with Balsamic and Brown Sugar Glaze!  I don’t know if y’all have seen the wafer thin pork chops in your local grocery, but they’re the star of our show today. Lights, camera, action, I say! Let me show y’all how to delight the meat lovers in your house.

waferthinporckchops

“Bacon Wrapped Pork Chops with Balsamic and Brown Sugar Glaze”

5 -wafer thin pork chops
10 -slices of peppered bacon

Glaze
1 1/2 cups light brown sugar
2 tablespoons all-purpose flour
2 teaspoons spicy brown mustard
3 tablespoons Balsamic vinegar

We’ll begin by wrapping each of our individual pork chops in two strips of peppered bacon. We’ll place them on a broiler pan and bake ’em in a 350 degree oven for 15 minutes. Then we’ll turn them and slide them back in to bake another 15 minutes.

Now, while they’re cooking we’ll make the Brown Sugar and Balsamic Glaze. Using a small boiler, we’ll mix 1 and 1/2 cups of light brown sugar with 2 tablespoons of all-purpose flour before stirring in 2 teaspoons of spicy brown mustard and 3 tablespoons of balsamic vinegar. We’ll bring this to a boil, turn it down and let it cook a minute or two. Once it thickens, we’ll turn it off and let it rest.

Once we’ve cooked our chops 15 minutes on both sides, we’ll brush one side of them with this sauce and slide them under the broiler for 3-4 minutes. When the bacon begins to crisp, we’ll turn them over, brush ’em again, and return ’em to the broiler until the second side crisps up nicely, too.

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmm! The meat lovers at your table are going to love this. It’s my Bacon Wrapped Pork Chops with Balsamic and Brown Sugar Glaze and it is mighty good eating from the All Things Southern kitchen to yours~

Cathy Wedel’s Layered Lemon Dessert

Hello folks and welcome back to the All Things Southern kitchen! Once again, yours truly was at the right place at the right time to snag us a seriously good recipe. I dropped in on Mama and Papa this past Monday and got to sample the last of a dessert hand delivered to them from their neighbor, longtime friend Cathy Wedel! Cathy and her husband used to run the famous Old Dutch Bakery here in my home town. We, their loyal fans, still dream about them opening up again. But, I digress. Cathy said I could share her Layered Lemon Dessert with y’all and time’s a wasting, let’s get cooking.

layeredlemon

“Cathy Wedel’s Layered Lemon Dessert”

Crust:

1 stick butter
1 cup flour

 

Filling:
1 8 ounce cream cheese
1/2 cups confectioner’s sugar
1 (8 ounce) Cool Whip
Topping:
2 cups sugar
1/4 teaspoon salt
1/3 cup corn starch
2 cups water
3 eggs

1/4 cup lemon juice
1/4 cup vinegar
1 tablespoon butter
1 tablespoon lemon extract

We’ve got three steps here, folks. For our crust we’ll add a stick of chilled butter to a cup of flour and send it through our food processor until it’s fine. We’ll place this in the bottom of a 9×13 casserole dish, bake it for 15 minutes at 350 degrees, and set it aside to cool.

For our next step, our filling, we’ll mix eight ounces of cream cheese with 1/2 cup of confectioner’s sugar before folding in a carton of Cool Whip. We’ll spoon this over our cooled crust and slide it in the fridge to chill.

Meanwhile, we’ll prepare our third and final step. The lemon topping that seals the flavor deal! We’ll combine our dry ingredients first. That’s 2 cups of sugar, a 1/4 teaspoon of salt, and a third cup of corn starch. Next, we’ll add 2 cups of water with 3 well beaten eggs, a 1/4 cup of lemon juice and a 1/4 cup of vinegar. We’ll cook this on the top of the stove over a medium heat until it begins to thicken before adding a tablespoon of butter and a tablespoon of lemon extract. Once it’s nice and thick we’ll let it cool at room temperature. Afterwards we’ll pour this lemon topping over our filling and slide the whole thing back in the fridge to chill.

Enjoy today’s Layered Lemon Dessert, y’all! It’s from Cathy Wedel and All Things Southern to you!

Crazy Good Artichoke Bruschetta

Hello folks and welcome back to the All Things Southern kitchen. Here’s a little something/something to set out and help take the edge off  everyone’s appetite while supper’s cooking. It’s my Crazy Good Artichoke Bruschetta and it comes with my heartfelt apologies for not having an actual pic of the finished dish for y’all. I’m not good about remember to do that before it’s gobbled up and this one disappeared quickly!

“Crazy Good Artichoke Bruschetta”

1 baguette, sliced in 1/2 thick servings
1 tablespoon olive oil
1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
1 jar (2 oz.) diced pimentos, drained
1/3 cup chopped and pitted Kalamata olives
1/2 cup chives and onion cream cheese

artichokes

Folks, we’ll begin by brushing one side of a baguette with olive oil. We’ll turn this bread over, oil side down on ungreased cookie sheet and set it to the side. Meanwhile, we’ll take a medium bowl and mix together our drained and chopped artichoke hearts, along with a small jar of diced and drained pimentos, a third cup of chopped Kalamata olives and a 1/2 cup of chives and onion cream cheese.

Last step! We’ll spread this mixture over our bread and bake at 400 degrees for 3-5 minutes or until the cheese is melted. ENJOY! That’s my Crazy Good Artichoke Bruschetta and it’s good eating from the All Things Southern kitchen to yours!

 

 

Big C’s Peanut Butter Pie

Hello folks and welcome back to the All Things Southern kitchen. We’re making Big C’s Peanut Butter Pie today! Big C would stand for Charlotte, my own dear Mama and it is delicious times two. Let me show y’all how to whip this one up!

peanutbutterpie

“Big C’s Peanut Butter Pie”

1/2 cup peanut butter (I like the chunky!)
8 ounces cream cheese
1 cup powdered sugar
1/2 cup milk
9 ounces Cool Whip (I used sugar-free)
Graham cracker crust

We’ll begin by whipping eight ounces of cream cheese in our food processor. Then we’ll spoon in a cup of powdered sugar and a half cup of peanut butter while we continue blending. We’ll add a half cup of milk and nine ounces of Cool Whip.  Once we’ve got all of this blended together well, we’ll spoon it in to a graham cracker crust– and– and if you can, let it sit in the freezer overnight without anyone snitching a piece. That’s going to be the hard part.

Enjoy Big C’s Peanut Butter Pie, y’all. It’s good eating from Mama’s kitchen and the All Things Southern kitchen, to yours~

Chicken Spaghetti with Italian Dressing and Black Olives

Hello folks and welcome back to the All Things Southern kitchen. We’re stirring up my Chicken Spaghetti with Italian Dressing and Black Olives. Ready? Let’s go!

“Chicken Spaghetti with Italian Dressing and Black Olives”

1 purple onion, chopped
1 bunch green onions, chopped
1 stalk celery, chopped
1 small box carton cherry tomatoes
1 small can sliced black olives
1 pint fresh mushrooms
1 pk. Italian dressing
1/2 bottle Italian dressing
Rotisserie chicken, pulled into bite-size pieces
1 package vermicelli, cooked

I’ve gotten us started already by preparing 16 ounces of vermicelli. I drained it and set it to the side. I also chopped up and sautéed a purple onion and a stalk of celery in a couple tablespoons of butter. When they were almost clear, I added my sliced mushrooms and cooked it another couple minutes.

While the veggies were cooking and the pasta were cooking, I took a Rotisserie chicken, fresh from the grocery store, and pulled it into bite-size pieces. We’re going to put all of this in a nice sized serving bowl and toss it with a package of Italian dressing and a half bottle of Italian dressing. We’ll add a small can of sliced black olives and some chopped green onions and give it all a good toss. Season to taste with salt and pepper and sprinkle with grated Parmesan cheese! Yum!

That’s my Chicken Spaghetti with Italian Dressing and Black Olives and it’s good eating, from the All Things Southern kitchen to yours~

 

Crunchy Romaine Salad

Welcome back to the All Things Southern kitchen, folks. So, here’s a news flash, y’all. Salads do not have to be boring! We’re making my Crunchy Romaine Salad today and it will put your basic lettuce and tomato salad to shame.

“Crunchy Romaine Salad”
3-6 slices of bacon, cooked and crumbled
1 cup pecans or almonds, chopped
1 pkg. Ramen noodles, broken up
3 tablespoons butter
1 bunch broccoli, coarsely chopped
1 head Romaine lettuce, cleaned and torn into bite-size pieces
1 bunch green onions, chopped
Sweet and Sour Dressing: 1 cup vegetable oil, 1/4 cup sugar, 1/2 cup red wine vinegar, 3 tsp. soy sauce, salt and pepper to taste — whisk together.

We’ll begin by melting three tablespoons of butter in a cast iron skillet. Then we’ll break up a package of Ramen noodles and toss them in the melted butter for about 2-3 minutes before adding our precooked and crumbled bacon and a cup of chopped pecans. Once the nuts are nice and brown, just drain ’em and set ’em aside.  (Y’all know what salad looks like. I figured I’d show y’all those fine little crunchies before they get tossed in! They’re delicious!)

crunchies

Meanwhile, I’ll prepare our salad base. We’re using a head of Romaine lettuce that I’ve cleaned and torn into bite-size pieces, a head of broccoli that I’ve given a coarse chop, and a bunch of chopped green onions. We’ll add our noodles and almonds and finish with a cup of Sweet and Sour Dressing.

To whip up that dressing, we’ll take a cup of vegetable oil, a fourth cup of sugar, a half cup of red wine vinegar, and three teaspoons of soy sauce, salt and pepper to taste, and whisk it together until the oil and vinegar decide to get along. Voila! Dress your salad and enjoy! That’s my Crunchy Romaine Dressings and it’s good eating from the All Things Southern kitchen to yours~

Sweet and Sour Crock Pot Chicken

Welcome back to the All Things Southern kitchen, folks. I’ve got a great dish for you. It’s just the thing to put on for supper while you’re slaying the rest of the day’s to-do list. That said, I’m in trouble because I forgot to take a pic for y’all again. (I’m just tossing in the Chick-Fil-A Cows because they make me laugh!) If you can look over the whole picture thing, (y’all know I’m good to you, week in and week out, so give me some grace, ‘k?) I’ll show you how to stir it together for your hungry bunch. Here we go~

“Sweet and Sour Crock Pot Chicken”

6 medium carrots
1/2 cup chopped green peppers
1/2 cup chopped onions
4 chicken breasts, sliced into lengths
1 (10 ounce) jar sweet and sour sauce
1 (15 ounce) can pineapple chunks, drained, reserving liquid
3 tablespoons corn starch
1 tablespoon water

sweetsourchicken

I’ve already chopped up a half cup of green peppers, a half cup of onions, and six medium carrots and layered them in the bottom of my crock pot. Now, we’ll slice our chicken breasts into lengths and layer them over the veggies.

Once we’ve got our veggies and chicken layered in, we’ll take a jar of sweet and sour sauce and a can of drained pineapple chunks and pour them both over the top. Oh– and save that pineapple juice! We’ll need it later for the sauce.

We’ll cook this on high for 3 and 1/2 to four hours or on low for seven or eight. When it’s time to serve, we’ll prepare our sauce by heating three tablespoons of water, with the reserved pineapple juice and stirring in three tablespoons of cornstarch. Let the sauce cook on high for ten minutes until it thickens and pour it over the chicken. That’s it! Serve over hot fluffy rice and enjoy! That’s my Sweet and Sour Crock Pot Chicken and it’s good eating, from the All Things Southern kitchen to yours~

Hugs,
Shellie

Solid Gold Corn Dish

Hello folks and welcome back to the All Things Southern kitchen. I’m making one of my one pot wonders today and you’re going to want to add it to your family’s favorites—hence, the name, my Solid Gold Corn Dish. And if I might digress, naming it Solid God reminded me of Soullllllllllll Trainnnnnnnnnnnnnnn!

soultrainI used to watch that on Sat. mornings. It’s where my sisters and I got our moves. That was before Papa came in and decided he didn’t much care for the moves we were getting. No more Soul Train, at least not when Papa was in the vicinity. Let’s get cooking!

“Solid Gold Corn Dish”

One pound hot bulk pork sausage
Bag of seasoning mix (frozen, cut up onions and peppers)
2 cans (11 ounce) Mexi- corn, drained
3 tablespoons flour
3 tablespoons butter
1 cup of milk
1 can Rotel tomatoes
2 cups cooked rice
1 pound hot Velveeta cheese
1 teaspoon garlic powder
Cajun seasoning
Salt and pepper

I’ve already begun by browning one pound of hot bulk sausage with a bag of cut-up onions and peppers from the frozen food aisle. We’ll drain it and set it aside.

Now I have three tablespoons of butter melted in my large cast iron skillet. I’m gonna whisk in three tablespoons flour, stir till it’s well blended, and then I’ll add a cup of milk. We’ll cook this base over medium heat until it begins to thicken. Then we’ll return our cooked sausage to the skillet and add two cans of drained Mexi-corn, one can of Rotel, tomatoes, two cups of cooked rice, and one pound of hot Velveeta cheese, cubed. Cook over fire until the cheese melts, stirring constantly.

We’ll season this with a teaspoon of garlic powder, a dash of Cajun seasoning, and a little salt and pepper and pour it into our casserole dish for baking. Your man is gonna love the combination of rice and cheese with that sausage and corn. Bake 20-30 minutes in a 350 degree oven enjoy my Solid Gold Corn Dish! It’s good eating, y’all, from the All Things Southern kitchen to yours!

My Game Day Party Pizzas

Hello folks and welcome back to the All Things Southern kitchen. As I mentioned in the chat, I don’t necessarily have a favorite team in the big game tomorrow, but I do have a great recipe for your party that will make you a winner with your gathering– regardless of what the scoreboard says. (Sorry I haven’t made ’em up early to give y’all a food pic. I’ll throw one up afterwards!)

New England Patriots vs Seattle Seahawks 2015 Super Bowl Wallpaper

It’s my Game Day Party Pizzas! These little babies have been family favorites with my people for years and I can’t find any record of sharing ’em with y’all. Let’s fix that, shall we?

“Game Day Party Pizzas”

1 lb hot sausage
1 lb hamburger
1 lb Velveeta cheese
1/2 teaspoon onion salt
1 teaspoon minced garlic
1 teaspoon oregano
Dash of lemon pepper, red pepper and parsley flakes
Small Party Rye bread

Folks, I’ve gotten us started by browning a pound each of hot sausage and hamburger meat in my cast iron skillet. Now, we’ll cube a pound of Velveeta cheese into the meat. We’ll let it melt and season it with 1/2 teaspoon of salt, a teaspoon of oregano, a teaspoon of minced garlic and a dash each of lemon pepper, red pepper, and parsley flakes.

Now, once our cheese is melted and everything is thoroughly mixed we’ll spread our meat mixture on slices of party rye bread and place ’em on a cookie sheet. We’ll bake them at 400 degrees until they’re nice and bubby– about fifteen minutes.

Enjoy the big game, folks– and remember to serve my Game Day Party Pizzas and you’ll have your own fans! It’s good eating, from the All Things Southern kitchen to yours~