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~

The Belle’s Barbecued Pecans

Hello folks and welcome back to the All Things Southern kitchen! We’re making my Barbecued Pecans! They’re a great munching snack for those football games. Here I’ll walk y’all through the recipe.

pecans

“The Belle’s Barbecued Pecans”

2 tablespoons butter
1/4 cup of Worcestershire sauce
1 tablespoon ketchup
2 dashes hot pepper sauce
4 cups of pecan halves

We’ll begin by melting two tablespoons of butter in a small boiler. We’ll stir in a tablespoon of ketchup, a fourth cup of Worcestershire sauce and 2 dashes of hot pepper sauce.

Once our sauce is ready, we’ll stir in four cups of pecan halves and spread them evenly in a 9 x 13 baking dish. Roast at 400 degrees for about twenty minutes but watch ‘em carefully so they don’t burn. Drain on paper towels and enjoy!

Try my Barbecued Pecans, y’all. It’s good eating from the All Things Southern kitchen to yours. HAPPY NEW YEAR!

Holiday Hurt Yourself Bread

Merry Christmas, y’all! And welcome back to the All Things Southern kitchen! I’m making my Holiday Hurt Yourself Bread. I realize my recipes often have the somewhat interesting names, but wait until you taste this. You’ll understand. It kind of named itself. Let’s get cooking!

holidaybread

“Holiday Hurt Yourself Bread”

1 loaf French bread
½ cup mayonnaise
½ cup softened butter
2 cups grated Mozzarella cheese
1 teaspoon crushed garlic
1 teaspoon onion powder
1 cup finely chopped black olives

We’ll begin by mixing together a half-cup of mayonnaise with a half-cup of softened butter. Then we’ll add two cups of grated mozzarella cheese. Now, we’ll stir in a teaspoon of crushed garlic and a teaspoon of onion powder. Last step, we’ll stir in a cup of finely chopped black olives and we are almost there, people!

We’ll spread this delicious mixture on open halves of French bread and bake 10-15 minutes until bubbly. Slice the bread into bite-size serving pieces and go ahead and hurt yourself. Seriously. You can diet in the New Year. For now, enjoy my Holiday Hurt Yourself Bread. It’s good eating, from the All Things Southern kitchen to yours.

Berry Good Mini Breakfast Bake

Hello folks and welcome back to the All Things Southern kitchen! I’ve got a great recipe for you to have on hand for your overnight guests this Christmas. Stir up my Berry Good Mini Breakfast Bakes and you’ll be on Santa’s good list for sure!

berrybreakfastmuffins

“Berry Good Mini Breakfast Bakes”

1 and 1/4 cup milk
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon vanilla
Dash of salt
5 eggs
6 slices bread
4 ounces cream cheese
1 cup chopped nuts
1 cup fresh blueberries
Optional topping: syrup

glaze: 2 tablespoons cream cheese/1/2 cup confectioners’ sugar/1 teaspoon lemon juice/1/2 teaspoon vanilla extract

I’ve already greased the muffin tin. We’ll need to layer our bread in first. I’ve got six slices of sandwich bread that I’ve cut into bite size pieces and divided among the individual cups.

Now I’m going to take a mixing bowl and beat together a half cup of flour with 1 and 1/4 cup of milk and five eggs. We’ll stir in a teaspoon of sugar, 1/2 teaspoon of vanilla extract and a dash of salt and continue beating this until it’s smooth.

Next, we’ll take four ounces of cream cheese and cube it evenly over the individual cups. Then we’ll divide our egg and milk mixture over the bread and cream cheese and top with blueberries and chopped nuts.

Last step: We’ll make a cream cheese drizzle by combining a half cup of confectioners’ sugar with two tablespoons of room temperature cream cheese. Stir in a teaspoon of lemon juice and a 1/4 teaspoon of vanilla extract and drizzle it over the individuals servings! (You can also top with syrup but I don’t think it’s necessary!) Cover it and slip it in the fridge for an hour or so. Or, you can prepare it the night before and have it read for the following morning. We’ll bake it at 400 degrees for 30-35 minutes or until it’s a pretty golden brown.

Enjoy my Berry Good Mini Breakfast Bakes, y’all! It’s good eating from the All Things Southern kitchen to yours~

Hugs, Shellie


Grilled Pork Tenderloin and Veggie Bundles with Bacon

Hello folks and welcome back to the All Things Southern kitchen! With the newsletter coming out the weekend after Thanksgiving, I decided to post my Grilled Pork Tenderloin and Veggie Bundles with Bacon instead of a holiday dish this week.  If you like shish kabobs, you’ll love today’s recipe.  It’s my delicious spin on shish kabobs and you don’t have to fire up the grill in these cool temps!

“Grilled Pork Tenderloin and Veggie Bundles with Bacon!”

1 pork tenderloin
1 pound bacon
1 white onion, sliced into thin circles
1 green pepper, sliced into thin circles
1 yellow pepper, sliced into thin circles
1 red pepper, sliced into thin circles
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 teaspoon garlic

porkbaconshishkbabos

I’ve been busy preparing our veggies. That would be an onion, a green pepper, a yellow pepper and a red pepper, sliced into thin circles.  I’ve also prepared our pork tenderloin by slicing it into one inch thick slices.

Now, we’ll take two pieces of bacon, criss-cross ‘em and set a slice of pork tenderloin in the middle. We’ll top the tenderloin servings with slices of onion, and a piece of each brightly colored pepper.

I’ve stirred together a marinade using 2 tablespoons each of olive oil, soy sauce, and apple cider vinegar. I seasoned it with salt, pepper, and a teaspoon of minced garlic. We’ll marinate our pork and bacon bundles in a closed bag for several hours in the fridge, carefully turning them over halfway through before baking them in a 350 degree oven until the pork is done. It’ll take approximately 45 minutes to an hour.

Enjoy my Grilled Pork Tenderloin and Veggie Bundles with Bacon y’all. They’re good eating from the All Things Southern kitchen to yours!

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*)