Homemade Granola Bars
- 2 1/2 cups old fashioned rolled oats
- 1/2 cup nuts, roughly chopped
- 1 teaspoon vanilla extract
- 3/4 cups total extra mix-ins (about 1/4 cup of 3 different ingredients such as dried fruits, coconut, chocolate chips, etc.)
- Preheat the oven to 350 degrees. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.
- Place the oats and nuts on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted. Place the nuts and oats in a large bowl.
- While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. When butter mixture is ready, remove it from the heat and stir in the vanilla and salt. Pour this mixture over the oat and nut mixture and stir to combine. Add any extra ingredients (except for chocolate) and stir to combine. Make sure none of the oats are dry.
- If you are adding chocolate, wait about 15 minutes for the mixture to cool a bit before adding the chocolate and then stirring to combine.
- Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan. Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil or parchment and place them on a cutting board. Cut into desired shape/sizes and serve.
These store very well in the fridge or freezer. You may want to wrap them in a bit of parchment paper before putting them in a container or plastic bag in the fridge so that they don’t stick together.
- 2 pounds of shrimp, cooked, peeled, and deveined
- ½ cup of mayonnaise
- ½ teaspoon liquid crab boil
- ¼ cup finely diced celery
- ¼ cup of peeled and finely diced cucumber
- Salt and pepper to taste
Chop the shrimp into 1-inch pieces. Mix together all of the ingredients in a large bowl. Cover and chill until ready to serve.
Fried Green Tomatoes
- 3-4 green tomatoes
- 1 cup of flour
- 1/2 cup of cornmeal
- 1/2 cup of breadcrumbs
- 3/4 cup of buttermilk
- 1 egg
- 1 teaspoon of paprika
- 1 teaspoon of salt
- Vegetable oil
How to make:
Three bowls: In the first bowl, combine the egg and buttermilk. In the second bowl, put the flour. In the third bowl, combine the cornmeal, breadcrumbs, paprika, and salt.
Cover the bottom of a large cast-iron skillet with vegetable oil, about half an inch. Heat on medium, no higher than 375 degrees.
Slice the tomatoes quarter inch thick. Dredge in flour, dip in egg mixture, dredge in cornmeal mixture.
Drop each slice into oil and cook for one and a half to two minutes on each side, or until golden brown. Remove from oil and place on a paper towel.
Sprinkle hot tomatoes with salt and serve.
Spicy Hot Boiled Peanuts
- 2 pounds of green peanuts in the shell
- 3 jalapenos chopped
- 1/2 cup of salt
- 3 tablespoons of Old Bay seasoning
- 3 tablespoons of Cajun seasoning
- 1 tablespoon of garlic powder
- 3 tablespoons of red pepper flakes
How to make:
Rise peanuts in a colander to remove any excess dirt.
Pour peanuts into a large crockpot. Top with sliced jalapenos.
In a bowl, mix together all spices and sprinkle mixture over the top of the peanuts.
Add approximately 10 cups of water.
Slow cook for 18-24 hours. Check periodically to see if water needs to be added.
Drain and serve warm.
- 6 large eggs
- 2 tablespoons of mayonnaise
- 1 – 1.5 teaspoons of Chow-Chow (sweet & spicy pickled relish)
- 1 teaspoon of yellow mustard
- dash of salt & pepper to taste
- sprinkle of paprika to garnish
- 1 jalapeño (optional)
How to make:
Place eggs in a pot and cover with water. Bring to a boil. Put on a tight lid and turn off burner. Let eggs sit for 10 minutes.
Drain pot of hot water and run eggs under cold water. One egg at a time, tap on the counter to crack shell. Roll it to crackle all over and then peel under running cold water.
Once eggs are peeled, slice long ways and scoop out yolk. In a bowl combine yolk, mayonnaise, Chow-Chow, mustard, salt and pepper. Spoon mixture back into each egg and sprinkle with paprika.
(For an extra kick, I thinly sliced a jalapeño for the top)
We love pimento cheese dip. It is a staple in our house during football season, and it makes for an amazing grilled cheese.
Pimento Cheese Dip
- 1 cup shredded extra sharp cheddar cheese
- 1 cup shredded sharp cheddar cheese or Gouda
- 1/2 cup mayonnaise
- 1/2 block of cream cheese
- 1 small jar of pimentos
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of cayenne pepper
- salt and pepper to taste
How to make:
Mix all ingredients and pair with crackers, chips, toasted baguette slices, or vegetables.
Refrigerate when not eating.