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.

Whipped Honey Butter

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Whipped Honey Butter

Ingredients:

  • 2 cups of salted butter (4 sticks)
  • 1/2 cup of honey
  • 1/4 cup of confectioners sugar

How to make:

In a large bowl, using a mixer, whip together softened butter and honey. After blended add confectioners sugar.

Serve immediately or store in the refrigerator in an airtight container.

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.

 

Southern Baklava

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Southern Baklava

Ingredients:

  • 2/3 cup honey
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 8 ounces of finely chopped pecans
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 stick of butter
  • 1 16-ounce package of thawed phyllo dough

How to make:

Preheat the oven to 350 degrees. Combine the pecans, cinnamon, and salt in a bowl. Melt the butter in a small sauce over a low heat or in the microwave. Unroll the phyllo dough for a 9×11 glass dish. Cover with waxed paper topped with a damp towel until needed.

Layer 4 to 8 sheets of the phyllo dough, brush with butter, sprinkle some of the pecan mixture across the top. Layer 4 to 8 more sheets on top and repeat the process until all the layers of phyllo have been used and the pecan mixture is gone. Don’t forget to brush with butter. Cut diagonally into 1-inch diamond shapes, cutting through all the layers. Bake for 35 minutes or until brown. Remove from the oven.

Combine the honey, sugar, water, lemon juice, cinnamon, and cloves in a medium saucepan. Cook over a medium heat and stir until ingredients are mixed well and dissolved. Reduce heat to low and cook for 10 minutes. Remove from heat and allow to cool.

Pour the honey mixture over the warm baklava. Let stand 45 minutes to 1 hour before serving.

How To Make A Frittata

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Here you will find a basic recipe for a frittata. Frittatas make for an easy breakfast or brunch item and can be combined with just about any vegetable in your refrigerator with it without cheese. Have fun experimenting to find your favorite mixture!

Fritatta

Ingredients:

  • 3 Tablespoons of olive oil
  • Assortment of vegetables
  • 8 eggs
  • 1/2 cup of milk
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of salt
  • 1/2 cup of cheese if adding

How to make:

Preheat the broiler to high.

In an oven-safe skillet, I prefer a 10-inch cast iron skillet, cook meat and remove to drain. Add vegetables and cook until tender. If not adding meat, heat olive oil and cook vegetables until tender.

In a bowl, whisk together eggs, milk, and seasonings. Pour the mixture into the skillet with meat and vegetables. Once the edge of the frittata is half-way set, the middle is still runny, sprinkle cheese if adding, and move to under the broiler. Cook for another 2-3 minutes.

Cool and slice.

(Image uses onions, swiss chard, cherry tomatoes, and parmesan cheese)

I found this image on Pinterest and it’s from Epicurious. It lists a few fun ideas. Go crazy and enjoy.

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Orange Blossom Madelines

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These little finger cookies are super tasty, great for any event, and can be made in any flavor. In the spirit of OBA (Orange Blossom Ave), I used orange essential oil as the flavor, but flavored waters work as well.

If you are in need of a Madeline baking tin they can be purchased on Amazon for a reasonable price.

Orange Blossom Madeline Cookies

Ingredients:

  • 2/3 cup of sugar
  • 3 large eggs
  • Dash of salt
  • 1 1/2 teaspoon of water
  • 2 Drops of flavoring (I used orange essential oils)
  • 1 cup of all-purpose flour
  • 3/4 cup of unsalted butter, melted, cooled
  • Powdered sugar

How to make:

In a large bowl, beat together sugar, eggs, and salt. Once whipped, add the flavored water.

Next, mix in flour and butter – alternating.

Refrigerate the batter one hour to thicken.

Preheat oven to 375 degrees.

Grease the Madeline pan and dust with flour. (If you skip this process the cookies will darken.) Using a teaspoon, spoon the batter into the wells. Bake time for a standard cookie size is 12-14 minutes. (Since the cook time is short, I recommend trying just a couple the first time to make sure your spooned portion isn’t too large.)

Return unused batter to the refrigerator until it’s time for the next round. Repeat.

Remove pan from oven and allow to cool.

Sprinkle with powdered sugar when ready to serve.