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.


“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!


“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!


“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


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!


“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*)


“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.


“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

Shellie’s Chicken Salad Pot Pie

Hello folks, and welcome back to the All Things Southern kitchen! So, here’s the deal– I’m not a big potpie fan. I mean, I’ll eat it but it’s not my favorite. On the other hand, I do like the concept of a potpie and I am a huge chicken salad fan… So, the other evening I thought, why not a Chicken Salad Pot Pie? I mean, why not? Don’t ask me! I’m going to have to say it was one of my more brilliant inspirations. The pic here doesn’t do it justice — it was disappearing so fast, I considered myself fortunate to have grabbed even this sad iPhone image! Here let me show y’all how I did it.


“Shellie’s Chicken Salad Pot Pie”

1 (9″) pie shell
1 and 1/2 cups mayonnaise
1 tsp black pepper
1/4 tsp salt
1 tablespoon lemon juice
2 cups diced cooked chicken
1 and 1/2 cups celery (finely chopped)
1 bunch green onions (diced)
1/2 cup grated sharp cheese
1/2 cup chopped pecans
1 cup crushed potato chips for topping


I’ve already baked a refrigerated pie crust per package instructions. Feel free to make your own pastry, if the mood strikes you, but it is just too easy.

Now, while the pie crust cools, I’m going to take a bowl and stir together 1 and half cups of mayonnaise, a bit of salt and pepper, and a tablespoon of lemon juice. Then we’ll stir in a half/cup of grated sharp cheddar cheese, a 1/2 cup of chopped pecans, a cup and half of diced celery, and a bunch of diced green onions.

We’ll need two cups of cooked, diced chicken. I’ll be using meat from this rotisserie chicken I picked up at the grocery store– again, that’s another great time saver that’s full of flavor.   We’ll combine all of this and spread it in our prebaked pie shell and we’ll top it with a cup of crushed plain potato chips for some good crunch before baking it in a 350 degree oven for about 25 minutes. Yum! Indeed! Folks, y’all have got to try my Chicken Salad Pot Pie– it’s good eating from the All Things Southern kitchen to yours!


Fall’s Favorite Spice Tea

Welcome back to the All Things Southern kitchen. We southerners have learned to be flexible about what constitutes a new season. If the calendar says it’s fall, by golly, it’s fall! Long before our stubborn trees give up a leaf and regardless of whether we need shorts or sweaters, we take our make-the-best-of-it upbringing and deem that the season has arrived. We’ll pull out our pumpkin recipes and seasonal decorations to the hum of the air conditioner. At this house, the first ode to fall begins with The Making of the Tea. Sounds official. It is, Mike. It’s a tradition traced back to my Mama’s house and everything about it feeds my soul from the colors to the smells to the memories of countless cups shared with family and friends– just our listeners. Hence, back by popular demand, I give you Fall’s Favorite Spice Tea!

“Fall’s Favorite Spice Tea”

1 cup instant tea
2 cups lemonade mix
2 cups Tang instant breakfast drink
1 cup sugar (option)
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. allspice


We’ll begin by measuring out a cup of instant tea, two cups of lemonade mix, two cups of Tang instant breakfast drink and one cup sugar. They still make Tang? I never see it. Mix this up with a teaspoon each of ground cloves, ground cinnamon, and allspice and store it in the pantry in a closed container. Now, whenever you feel the hankering for a great cup of spice tea, just heat a mug full of water and stir in 2-3 heaping teaspoons, depending on how strong you like it. Believe it or not, I used to put 2 full cups of sugar in this recipe. These days I either use half the amount of sugar or leave it out completely! I think there’s plenty sweetness in the Tang and lemonade mix. You can always add a teaspoon to your cup if you need it sweeter. Or stick your finger in it, if you’re as sweet as Shellie. What’d you do, Mike? Nothing! Why?

Folks, if you want a quick wassail flavor, substitute orange juice for the water but do enjoy Fall’s Favorite Spice Tea. It’s great fall flavor from the All Things Southern kitchen to yours.

Simplest Cathead Biscuits Ever

Hello folks, and welcome back to the All Things Southern kitchen. So, the other evening, I posted a picture of my big, fluffy cathead biscuits on social media. Mama had taught me how to make scratch biscuits eons ago and I was wondering if it was a dying art or if most of my readers knew how to make biscuits. And you know what? I was floored! Floored, I tell you. I don’t know how it happened, but we have a serious lack of edumuhcation here, and I feel responsible to correct it. I’ve got two ways for you to get up to speed, a text version and a Youtube tutorial. Enjoy!

“Simplest Cathead Biscuits Ever”

2 cups self-rising flour
2-3 tablespoons butter flavored Crisco
One cup buttermilk


Now, folks, every biscuit maker worth his or her salt probably has a preferred technique. What follows is how mama taught me to make biscuits.   I’ve preheated the oven to 400 degrees. Now, we’ll get started by measuring two cups of self-rising flour and sifting it into a large mixing bowl. You may choose to sift or not to sift but sifting delivers fluffier biscuits. Amen.

Once our flour is sifted, we’ll take two to three tablespoons of butter flavored crisco and cut it into the flour with a fork until you have coarse looking crumbs. This is when we’ll add a cup of buttermilk and keep stirring until a ball forms. Do not keep stirring at this point or your biscuits will be packy. Packy is not good.

We’re going to melt a couple tablespoons of butter in our skillet on top of the stove and pinch out our biscuits. You can roll your biscuits out and cut ‘em with a tin if you’d like but I’m a pincher. For you newbies, this recipe will make 7-8 biscuits. Now, here’s another one of Mama’s tips. As you form the biscuits into a ball, place them in the melted butter, and then turn them over. This will coat both sides and make a simply fine crust. Once your biscuits are all placed in the skillet, take your fingers and press ‘em down so they touch each other and the sides of the skillet.   You’re ready to slide your skillet in the oven and bake for 12-15 minutes or until the tops are brown. Make sure you butter ‘em while they’re hot!

That’s it folks. Try it! You’ll get better every single time. That’s the Simplest Cathead Biscuits Ever from the All Things Southern kitchen to yours!

All Cheesed Up Artichoke Dip

Hello folks, and welcome back to the All Things Southern kitchen.  Pardon me while I get something out of my system…Who Dat?!!!

Yep! It’s football time and that means snack food around these parts. That goes without saying. I’m sharing my All Cheesed Up Artichoke Dip today and you’re going to love it!


Lean in close and I’ll walk y’all through it.

All Cheesed Up Artichoke Dip

1 8 ounce cream cheese
1/2 cup mayo
14 ounces marinated artichoke hearts
3 green onions diced
1 cup Monterey jack cheese
5 ounce package of Frigo’s 3 Cheese Italian (grated Parmesan, Asiago, and Romano)
Dash of hot sauce
Salt and pepper


We’ll begin by taking our food processor and blending an ounce package of cream cheese with a 1/2 cup of mayo. (Most artichoke dips have more mayo in them, but not mine. Trust me. It’s better this way.)

Now, we’ll add our marinated artichoke hearts– fourteen ounces, several diced green onions and our other cheeses. (No need to chop the artichoke, the food processor will do it for you.) I’m using a cup of grated Monterey Jack and a five ounce package of Frigo’s 3 Cheese Italian with — that’d be grated Parmesan, Asiago, and Romano. If anyone’s counting, (and really, why would you?) that’s five cheeses! And the combination of those flavors is what makes this off the charts delicious!

Just season with a dash of hot sauce. Salt and pepper it to taste and spoon it into a small 5×5 or 6×6 baking dish that you’ve prepared with cooking spray.

We’ll bake it at 350 for 30-40 minutes until golden brown and bubbly and knock it out with chips, crackers, or veggie slices. UMMMMMMMMMMMMMMUMMMMM!

Enjoy my All Cheesed Up Artichoke Dip, y’all. It’s good eating, from the All Things Southern kitchen to yours~


Baked Eggplant with Garlic Cheese Topping

Hello folks and welcome back!  We’re making Baked Eggplant with Garlic Cheese in the All Things Southern kitchen today. My man hasn’t been a big fan of eggplant in the past but this recipe has changed his mind.


“Baked Eggplant with Garlic Cheese Topping”

1 large eggplant
2 teaspoons extra virgin olive oil
freshly ground black pepper
1 cup cherry tomatoes
fresh basil
1 tablespoon pesto
1/2 tablespoon balsamic vinegar
4 ounces garlic cheese

I’ve already trimmed the stem off our eggplant and halved it lengthwise. Then I took a knife and made slices in the pulp for the moisture to escape–like you might do with a pie crust.  I sprinkled both halves with salt and let ‘em rest a half hour or so. A bit of water will form on the top and we’ll blot it with a paper towel. Now, we’ll put our eggplants on a baking sheet, brush ‘em really well with olive oil and slide ‘em in a 400 degree oven for 30 to 40 minutes or until they’re tender.

While our eggplant bakes, we’ll prepare the topping. I’ve got a couple tablespoons of chopped fresh basil and a cup of cherry tomatoes that I’ve diced. Now, we’ll grate four ounces of this garlic cheese. I’ve also taken a teaspoon of pesto and mixed it with a 1/2 teaspoon or so of balsamic vinegar. Once our eggplant is tender, we’ll cover them with the tomatoes, and drizzle ‘em with this pesto and vinegar.  We’ll layer our garlic cheese over it next and sprinkle with our chopped basil. Bake another 8-10 minutes or until the cheese is thoroughly melted!

I hope you enjoy my Baked Eggplant with Garlic Cheese Topping, folks. It’s good eating, from the All Things Southern kitchen to yours!