Banana Pudding

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Banana Pudding

Ingredients:

  • 1 box of instant vanilla pudding
  • 1 can of sweetened condensed milk
  • 2 cups of cold milk
  • 1 tablespoon of vanilla
  • 4 bananas sliced
  • 1 large container of frozen whipped topping, thawed
  • 1 box of vanilla wafers

How to make:

In a large mixing bowl, combine and beat together pudding and milk. Once smooth add in the sweetened condensed milk, vanilla, and half of whipped topping.

In a glass bowl or 9×13 dish layer wafers and bananas, then pour pudding mixture on top. Let dessert sit for five minutes, then spread on the remaining whipped topping.

Chill until serving.

 

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Smoked Sausage and Black-Eyed Pea Soup

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Smoked Sausage and Black-Eyed Pea Soup

Ingredients:

  • 1 lb or 5 cups of black-eyed peas
  • 1 smoked sausage, sliced
  • 1 8oz package of diced ham
  • 1 small Vidalia onion, chopped
  • 1/2 cup of celery, chopped
  • 8-10 cups of chicken stock
  • 2 cups of white rice (optional)
  • 1 tablespoon minced garlic
  • 1 teaspoon of salt
  • 1 teaspoon pepper
  • 1 teaspoon of thyme
  • 2 bay leaves
  • fresh parsley (optional)

How to make:

If black-eyed peas are dried prepare per package directions.

In a large pot heat two tablespoons of olive oil and saute garlic, onion, celery, ham, salt, pepper, and thyme. Once onions are translucent add chicken stock, sliced smoked sausage, black-eyed pea, and bay leaves.

Bring soup to a boil and then reduce heat to low. Cook for one and a half hours.

Prepare white rice per package directions. White rice is optional but can be added to the bowl with the soup poured on top, mixed into the soup, or not used at all.

Remove bay leaves.

Parsley to garnish.

Serve warm.

Pralines

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Pralines

Ingredients:

  • 1/2 cup of salted butter (1 stick)
  • 1 1/2 cup light brown sugar
  • 1/2 cup half and half
  • 1 tablespoon vanilla
  • 1 1/2 cup toasted pecans
  • parchment paper

How to make:

In a large ungreased skillet, heat pecans until toasted (they’ll let off a delicious smell). Remove from heat.

In a large pot, stir and heat butter, sugar, half and half, and vanilla until a candy thermometer reads 240 degrees.

Remove from heat and let the liquid sit for five minutes. Add pecans, stir to make sure all pecans are coated.

Spoon out the pecan mixture onto parchment paper.

Let cool and serve.

White Peach Sangria

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White Peach Sangria

Ingredients:

  • 1 bottle of pinot grigio
  • 1 bottle of sparkling white wine (I used Prosecco)
  • 1 cup of peach schnapps
  • 1/2 cup of brandy
  • 1/2 cup of simple syrup
  • 2 large peaches sliced
  • 1 large apple sliced

How to make:

Combine all ingredients in a large pitcher. Chill and serve over ice.

(1 ltr ginger ale can be substituted for sparkling white wine.)

Spicy Hot Boiled Peanuts

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Spicy Hot Boiled Peanuts

Ingredients:

  • 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.

Southern Cornbread

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Southern Cornbread

Ingredients:

  • 2 cups of white self-rising cornmeal mix
  • 1/2 cup of sugar
  • 1 cup of milk
  • 2 large eggs
  • 1/2 cup of softened butter

How to make:

Preheat over to 400 degrees.

Grease a 9×9 dish, cake pan, or glass pie dish.

In a large bowl, beat butter and sugar together using a mixer until fluffy. Next blend in milk and eggs. Lastly, add in cornmeal until mixture runs smooth.

Pour into dish and bake for 22-25 minutes, or until a toothpick runs clean.

Let cool for a few minutes. Slice, add butter and serve.

Serves 6-8.

Deviled Eggs

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Deviled Eggs

Ingredients:

  • 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)

Serve immediately.