Easy Cajun Remoulade Sauce Welcome back to the All Things Southern kitchen, friends. With all the fresh seafood available right now, I thought it’d be a good time to share my simple Remoulade sauce with y’all. It’s terribly easy and twice as good as store-bought. Let me show you how to whip it up. You can drop by the store for the ingredients and whip up a seafood feast that would make Paula Deen giggle.

“Easy Cajun Remoulade Sauce”

•¾ cup olive oil
•¼ cup white vinegar
•¼ cup Creole Mustard
•Salt and Pepper to taste
•½ cup finely chopped celery
•1 cup finely chopped white onion
•2 tablespoons minced fresh parsley
•Dash of All Things Southern hot sauce

We’ll begin by taking a big glass bowl and whisking together ¾ cup of olive oil, and a ¼ cup of vinegar. Once you’ve got those two getting along, stir in a ¼ cup of Creole Mustard. Then we’ll add a couple tablespoons minced fresh parsley, a ½ cup chopped celery, and a cup of finely chopped white onion. Season with salt and pepper and a dash of ATS hot sauce! Refrigerate until cold and serve over your favorite lettuce and seafood. YUM!

~Shellie

Jessica's Italian Sausage and Pasta Soup

Happy New Year's Eve Porchers! I hope you're getting ready to start 2003 off with a day of football, friends and fellowship. We're gonna be rooting for our Tigers in the Cotton Bowl! The weather has finally begun to drop again here. It's not exactly cold, but at least it feels like winter instead of May. I feel sure you're planning to feast on black-eyed peas tomorrow, but with a nod toward the cooler temperatures, I'm got a warm bowl of soup to offer you for later in the week. It's called "Italian Sausage and Pasta Soup". Jessica made a pot for us last week. It was different and delicious. Let's get cooking!

"Jessica's Italian Sausage and Pasta Soup"

• 1 lb. Italian sausage, cooked and drained
• 2 pkgs. Frozen mixed vegetables
• 1 bunch green onions, chopped
• 1 can diced tomatoes
• 1 8 oz. can tomato sauce
• 6 cups chicken broth
• ½ teaspoon oregano
• ½ teaspoon basil
• 2 bay leaves
• 1 teaspoon parsley
• 2 teaspoons sugar
• 16 oz. of your favorite Pasta

Brown and drain a pound of Italian Sausage and combine with two packages of frozen mixed vegetables, some chopped green onions, one can Rotel tomatoes, one can tomato sauce and six cups of chicken broth. Add your seasonings and simmer for fifteen to twenty minutes. Cook and add 16 oz. of your favorite pasta, (Jessica used Bowtie). Simmer on low until ready to serve. Grab a bowl! There's nothing left to do but enjoy!

~Shellie

Farmer's Omelet

There might be six eggs in this omelet, but Phillip, my six-foot-two baby, thinks it's a single serving. To each his own...~smile~

"Farmer's Omelet"

• 2 tablespoons butter
• 2 cup finely diced, uncooked potatoes
• 1/4 cup onion, finely chopped
• 1 cup diced ham or bacon
• 6 eggs
• Salt and Pepper to taste
• 2 tablespoons milk
• 1/2 cup shredded cheddar cheese

Melt butter in a 10 inch non-stick fry pan. Add potatoes and onion, cover and cook over medium heat for 20 minutes, stirring now and then to brown evenly OR until potatoes are tender and golden brown. Add ham. Beat eggs, milk, salt and pepper together in a bowl and pour over the potato mixture. Cover pan and cook 10 minutes OR until eggs are almost set. Check frequently, lifting around edges with a spatula and allowing egg mixture to run under omelet during cooking. Sprinkle with cheese. Cover and cook until cheese melts. Fold over once and serve.

Down Home Mac and Cheese

I've heard a rumor that some of you have never had macaroni and cheese that didn't come from a little blue box. Don't be embarrassed, I'm here to teach you how to make the real stuff. Are you ready?

"Down Home Mac and Cheese"

• 1 1/2 cups elbow macaroni
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 cup light cream
• 2 1/2 cups grated sharp cheese
• salt and pepper to taste
• 1/4 teaspoon paprika

Let's get cooking! Boil and drain your macaroni according to the directions on the package. Melt the butter over low heat, gradually stirring in the flour, the cream, and the milk, in that order. Turn your heat up to medium and continue stirring for about two minutes until the mixture boils and thickens. Remove it from the heat and add 2 cups of sharp cheese along with your seasonings. When cheese is completely melted, gently fold in your macaroni until coated. Bake in a buttered casserole dish for 25 to 30 minutes. Top with the remainder of the grated cheese and serve to a happy family. Be forewarned: your group will turn their noses up at the blue box after this, so don't start something you don't mean.

~Shellie

Cheesy Broccoli and Rice

Hey porchers, you know you're gonna need a nice side dish or two to round out that turkey come Thursday. Well, I've got a suggestion. I whipped it up several nights ago for a trial run. Phil and Phillip are still lobbying to make it a rule around here that I can't put anything on the show without testing it out first. Sounds like an ulterior motive to me, but hey, time's a-wasting, let's make...

"Cheesy Broccoli and Rice"

• 1 stick butter or margarine
• 1 diced onion
• 1 can cream of mushroom soup
• 1 can water
• 1 medium box of Velveeta
• 1 large bag frozen chopped broccoli
• 1 and ½ cups rice, cooked
• dash or garlic powder

Sauté your onion on the stovetop in your butter or margarine. Next, add your soup and water. Stir until creamy before adding your broccoli. Continue to cook over low heat, about 10 minutes. Keep it stirred so it won't stick. Yes, I'm speaking from experience. Mix in your cooked rice and garlic powder and pour into a greased casserole dish. Top with a little shredded cheese and a few crushed saltine crackers and serve. Quick and easy and perfect with the bird! Happy Thanksgiving!

Easy Ham and Swiss Cheese Pie

I've got an "Easy Ham and Swiss Cheese Pie" recipe to share with y'all today that's perfect for a busy morning breakfast. Stir it up and cook it one nightafter supper. The next morning, your troops can slice a piece and warm it up in the microwave while you drink your coffee in peace. Sit back and let me show you how easy it is!

"Easy Ham and Swiss Cheese Pie"

• 1 and 1/2 cups chopped ham
• 1 cup shredded Swiss Cheese (about four ounces)
• 4 medium green onions, diced
• 1/2 cup Bisquick
• 1 cup milk
• 2 eggs
• salt and pepper to taste

Sprinkle one and a half cups chopped ham, a cup of shredded Swiss cheese and your diced onions in a greased pie plate. Stir together 1/2 cup of Bisquick, one cup of milk and two eggs and pour this in next. Bake about 40 minutes in a 400 degree oven or until you can insert a knife into the center of your pie and pull it out clean! Enjoy!

~Shellie

Awesome Artichoke Casserole

We’re making Awesome Artichoke Casserole in the All Things Southern kitchen today. It’s a flavor packed dish that will make your standard green bean casserole green with envy. Let me show you how to whip it up and you can drop by the store later for the ingredients.

“Awesome Artichoke Casserole”

•1 (16 ounce) can cut green beans, drained
•1 (14 ounce) can artichokes, drained and chopped
•½ cup olive oil
•½ cup bread crumbs
•1 teaspoon Italian herb seasoning
•4 ounces grated Parmesan cheese
•4 ounces shredded mozzarella
•2 cloves garlic, chopped, (or a tablespoon from the refrigerated jar)
•One small bunch chopped green onions
•1 tablespoon butter
•1 teaspoon red pepper
•Salt and pepper to taste

I’ve got the oven preheating at 400 degrees and I’ve chopped and sautéed two cloves of garlic in a tablespoon of butter. We’ll combine this with our green beans, chopped artichokes and green onions, and both cheeses in a lightly greased baking dish. Add one teaspoon Italian herb seasoning and one teaspoon red pepper. Salt and pepper to taste, and top with crushed bread crumbs. Drizzle with olive oil and bake for about thirty minutes. This is some good eating, folks. Find someone to share it with and enjoy!

~Shellie

Hamburger Stroganoff

I'm cooking "Hamburger Stroganoff" for supper tonight. It's a good satisfying meal, but you don't have to take my word for it. How about this? You take it easy while I tell you how to stir it up and if it sounds good to you, you can print out my recipe and go for it. Now, let's get cooking!

"Hamburger Stroganoff"

• ½ cup minced onion
• ¼ teaspoon pepper
• 1 clove garlic, minced
• 1 lb. Fresh mushrooms, or 1 eight ounce can
• ¼ cup butter
• 1 can Cream of Chicken Soup
• 1 lb. Ground beef
• 1 cup sour cream
• 2 Tablespoons flour
• 2 tsp. salt

Saute a half cup of minced onion and a clove of garlic in butter over medium heat while you brown and drain your hamburger meat. Add the onions to your drained meat along with the flour, salt, pepper and mushrooms. Cook this five minutes before adding a can of Cream of Chicken Soup. Simmer uncovered for about ten minutes. Stir in one cup of sour cream. That's it! Heat thoroughly and serve over rice or your favorite noodles. Don't forget to ring the porch bell if you want company.

~Shellie

P.S. A Correction:
Several people caught my big mistake last week. In my baked fish recipe that should be two and a half cups of Italian Dressing--not Italian seasoning. Sorry!

Frito Pie Shellee'

Welcome back to my kitchen folks. I've been watching for 'ya. I've got all the ingredients ready to whip up one of my casseroles. I like to call it "Frito Pie Shellee". (Those last two e's should be held an extra beat. *grin* Go back now and try it again.) You're gonna love this one. It fits our motto around here, simple and satisfying. Relax and let me walk you through it. Ready? Good! Let's get cooking!

"Frito Pie Shellee"

• 1 pound ground beef
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• 1 (16oz.) can tomatoes
• 1 (12oz.) can whole kernel corn, drained
• 1 (8oz.) can tomato sauce
• ½ cup sliced black olives
• ½ teaspoons chili powder
• Dash of oregano and cumin
• 1 cup crushed corn chips
• 1 cup shredded cheese

Take a pound of ground beef and brown it with a fourth cup of onions and a fourth cup of green pepper. Drain well and combine with one 16-ounce can tomatoes, one can drained whole kernel corn, one 8 ounce can of tomato sauce and a half of cup of sliced olives. You're almost through. Add a few dashes of chili powder, oregano and cumin, stir well to blend the seasonings and finish by sprinkling with crushed corn chips and a cheese of your choice. Your ingredients are basically cooked already, so just bake in a 350-degree oven until the casserole is heated through and through. That's gooooooooood eatin'!

Tomato Pesto Pasta

Welcome back to the kitchen, my good friends. I’m making an incredibly simple dish today that’s full of flavor and its good hot or cold! It’s my Tomato Pesto Pasta and you’re gonna love it. I’ll show you the ropes.

"Tomato Pesto Pasta"

•1 16 ounce package of your favorite pasta
•½ cup chopped onion
•2 and a ½ tablespoons sun-dried tomato pesto
•2 tablespoons extra virgin olive oil
•2 tablespoons grated Romano cheese
•1 small can chopped black olives
•Salt and pepper to taste

We’ll start by cooking sixteen ounces of pasta according to the package directions. I’m using bowtie.

Meanwhile, we’ll take our cast iron skillet and heat a couple tablespoons of extra virgin olive oil, along with a half cup of chopped onion and about two and a half tablespoons sun-dried tomato pesto. (If you're not familiar with pesto, it's not hard to find. It's in a small jar and you can find it in most any grocery store.) We’ll salt and pepper this to taste and cook it over medium heat until the onions are soft and clear.

That’s just about it. All that’s left now is to drain the pasta and combine it in a large bowl with a small can of chopped black olives along with the pesto and oil mixture. Then we’ll top it with several tablespoons of grated Romano cheese and enjoy!

~Shellie

Busy Day Chicken

Let's get cooking! Surely your mama taught you how to do Busy Day Chicken, right? Well, mercy! We can't have that! Listen close and I'll walk you through it.

"Busy Day Chicken"

• 2 to 3 pounds chicken pieces
• 1 cup rice, uncooked
• 1 package dry onion soup mix
• 1 can cream of celery soup

Sear your chicken pieces in a little butter on the stove. Place the uncooked rice in a buttered casserole dish and place your browned chicken over the top of the rice. Sprinkle this with the onion soup mix. Hey-we're almost through! Last step? Combine the celery soup with two cans of water and pour it over the top and salt and pepper to taste. Bake in oven, uncovered at 325 degrees for about two hours or until chicken is done. You know, while you do the clothes, help the kids with their homework, yada, yada, yada. Of course, your family needs to appreciate all you do, so make sure you act like you've been cooking for hours. Well, you have--kind of.

Crock-pot Beef Roast, Onions and Peppers

Would you like to come home to the smell of mama's pot roast in your own kitchen? I thought so. I've got a great recipe for you. This roast is entirely too simple. Just put it on tomorrow morning and let it cook all day. We like to take the leftover gravy and serve it over baked potatoes the second day. Yum!

"Crock-pot Beef Roast, Onions and Peppers"

• 3-pound boneless chuck roast
• 1 garlic clove, minced
• 1 tablespoon oil
• 2-3 onions, sliced
• 2-3 sweet green and red peppers, sliced
• 16 0z. jar salsa
• 2 14-1/2 oz. cans Mexican-style stewed tomatoes

Tie that apron on porchers, and let's get cooking. Brown your chuck roast in about a teaspoon of hot oil, flavored with crushed garlic. I like to use Panola's Pickled Garlic. Place the roast in your slow cooker with your diced onions and peppers. Pour a jar of salsa and two cans of stewed tomatoes over the meat and cover. Let this cook on low all day and the meat will be so tender you can cut it with a fork. Oh, and you really should have your mama over for supper. Tell her I said, "hi".

~Shellie

Shellie's Strapping Burgers

Hello folks! Welcome back to the ATS southern kitchen. We’re firing up the grill later this evening for one of the season’s first cookouts. I’m serving my Strapping Burgers and I’m in the middle of patting ‘em out now. I thought I’d stick ‘em in the fridge while I prepare my side dishes. Have a seat and I’ll share my secrets. But be warned… there’s nothing timid about these babies. Check your diets at the door!

“Shellie’s Strapping Burgers”

•2 pounds ground beef
•Salt and pepper to taste
•Teaspoon garlic salt
•2 tablespoons dried parsley
•Dash of All Things Southern Hot Sauce (or whatever poor substitute you can find. *grin*)
•1 tablespoon soy sauce
•1 tablespoon steak sauce
•2 (2 and ½ ounce jars) mushroom pieces
•8 to 10 slices of bacon, fried and crumbled
•1 and ½ cups grated Monterey Jack cheese

Great! While I’m patting out the first layer of my burgers, I'm draining the bacon I fried. Later I'll crumble it up. In the meantime I’ve mixed two pounds of ground beef up with some salt and pepper, two tablespoons dried parsley, a half teaspoon minced garlic, a tablespoon of soy sauce, a tablespoon of steak sauce, and of course, a dash of my All Things Southern Hot Sauce. I’m patting ‘em out into 16 thin patties. Now, pay attention. “Thin is the important secret.”

Now we’ll sprinkle these bacon pieces on eight of our patties. Looking good…Then we’ll top the bacon with some of these mushroom pieces and a little of our grated Cheddar cheese, just like this…Now, we’ll place another thin patty on each one of these and seal the edges, making a total of eight patties. That’s it! Throw ‘em on the grill until they’re done and enjoy…. Have mercy, that’s good eating…

~Shellie

Chicken Crescent Rollups

Are you in a rut with supper? I've been there. Let me give you a little inspiration. We're going to make "Chicken Crescent Rollups" today and you won't have to be in the kitchen all evening to pull it off.

"Chicken Crescent Rollups"

• 3 chicken breasts
• 1 oz. cream cheese
• 2 teaspoons butter
• ¼ cup celery
• ¼ cup onion
• 1 teaspoon lemon pepper
• 1 jar chopped mushrooms
• Crescent rolls or can biscuits
• 1 can cream of chicken soup
• ½ cup sweet milk

Let's get cooking! Begin by boiling your chicken and pulling it into bite size pieces. You'll want your celery and onion sautéing in a dab of butter in a different saucepan. Once your chicken is ready, mix it with the cream cheese and season it with lemon pepper. Add this meat to your sautéing vegetables along with one jar of chopped mushrooms. Just a couple more steps and you're done. Your family is gonna love you tonight. Place a generous helping of this meat mixture in the middle of a crescent roll or biscuit and place in a buttered baking dish. Heat your canned soup and milk and pour this white sauce over the rolls. Bake in a 350-degree oven until the rolls are golden brown. Now, that's good cooking!

~Shellie

Cajun Chow Mien

When I say chow mien, do you think Chinese? Mercy! That's what I was afraid of. Well, I'm here to show you how to make Cajun Chow Mien. Let's get cooking!

"Cajun Chow Mien"

• 1 small bell pepper
• 1 small onion
• 1 pound hamburger meat
• 1 cup uncooked rice
• 1 Can Rotel
• 1 Can Cream of Mushroom Soup
• 1 Can Cream of Celery Soup
• Dash of Worcestershire sauce
• Dash of Panola hot sauce
• Dash of Tony's Chacheres Original Seasoning
• Salt and pepper to taste

Sauté your vegetables in a little butter to the side while browning your hamburger meat. Drain the fat from the meat and add it along with the vegetables to an electric skillet. Now, I love my electric skillet, but if you don't have one, you can mix this up and slide it in the oven for the same results. To your meat and vegetables you'll want to stir in your uncooked rice, Rotel tomatoes, and canned soup. You're almost there. Add two cans of water, Worcestershire sauce, and Tony's Chacheres Original Seasoning. Just turn your skillet down on low and cook, oh, about thirty to forty-five minutes. When the rice is ready, you've got Chow Mien--Cajun Style!

~Shellie

Hearty Hamburger and Rice Supper

Welcome back to the kitchen, friends. I’ve got fresh peas cooking on the stove and I’m stirring up my Hearty Hamburger and Rice Supper! Let me show you how easy this one is…

“Hearty Hamburger and Rice Supper”

•1 pound ground beef
•½ cup raw rice
•½ cup water
•One small chopped onion
•½ cup chopped celery
•1 tsp. salt
•½ tsp. pepper
•½ tsp. garlic powder
•1 (15 ounce) can tomato sauce
•1 cup water
•2 tsp. Worcestershire sauce

I’ve gotten us started by preheating the oven to 350 degrees. Then I took a large mixing bowl and combined a pound of ground beef with a small chopped onion, half a cup of finely chopped celery, a cup of water, and a ½ cup of raw rice.

We'll mix this well and season it with garlic powder and salt and pepper. Then we'll form the mixture into small palm-size balls. (On a side note, the first time I heard about this recipe, the lady called 'em "Beefy Porcupine Balls". I decided to rename 'em. *grin*)

Now, we’ll stir together a can of tomato sauce with a cup of water and two teaspoons of Worcestershire sauce. We’ll place our hamburger pattys in a casserole dish and pour this sauce over the top. Cover with foil and bake for 45 minutes. Uncover and bake another fifteen or so. It’s not just easy, it’s delicious!

Maple Mustard Tenderloin

Welcome back to the All Things Southern kitchen, folks. I’m putting on a good pork tenderloin for tonight’s supper. My daughter-in-law, Carey, shared this one with me. It’s called Maple Mustard Pork and it is delicious.

“Maple Mustard Tenderloin”

•2-3 pound pork tenderloin
•Cooking spray
•3 tablespoons Dijon mustard
•6 tablespoons maple syrup, divided
•1 teaspoon dried rosemary
•½ teaspoon each of salt and black pepper
•4 Granny Smith apples, peeled and sliced thin

I’ve already peeled and sliced our green apples and trimmed the fat from this pork tenderloin. I’m about to make the glaze for it.

We’ll whisk two tablespoons of maple syrup together with three tablespoons of Dijon mustard and season it with dried rosemary and salt and pepper. Then we’ll place our pork tenderloin on a broiler pan we’ve coated with cooking spray and brush it with this maple syrup sauce.

We'll place the pork in a 425 degree oven and bake for twenty-five minutes or until the meat registers 160 degrees on a meat thermometer. While the meat's cooking we'll heat up a cast iron skillet and cook the sliced apples about five minutes. Then we’ll reduce the heat, add about four tablespoons of our maple syrup and let ‘em keep cooking until they're tender. That's it! When the pork is ready we'll slice it and spoon the apples over the top. Have mercy! That's good eating!

~Shellie

Shellie’s Strapping Burgers

Hello folks! Welcome back to the ATS southern kitchen. We’re firing up the grill later this evening for one of the season’s first cookouts. I’m serving my Strapping Burgers and I’m in the middle of patting ‘em out now. I thought I’d stick ‘em in the fridge while I prepare my side dishes. Have a seat and I’ll share my secrets. But be warned…there’s nothing timid about these babies. Check your diets at the door!

“Shellie’s Strapping Burgers”

•2 pounds ground beef
•Salt and pepper to taste
•Teaspoon garlic salt
•2 tablespoons dried parsley
•Dash of All Things Southern Hot Sauce (or whatever poor substitute you can find. *grin*)
•1 tablespoon soy sauce
•1 tablespoon steak sauce
•2 (2 and ½ ounce jars) mushroom pieces
•8 to 10 slices of bacon, fried and crumbled
•1 and ½ cups grated Monterey Jack cheese

Great! While I’m patting out the first layer of my burgers, I'm draining the bacon I fried. Later I'll crumble it up. In the meantime I’ve mixed two pounds of ground beef up with some salt and pepper, two tablespoons dried parsley, a half teaspoon minced garlic, a tablespoon of soy sauce, a tablespoon of steak sauce, and of course, a dash of my All Things Southern Hot Sauce. I’m patting ‘em out into 16 thin patties. Now, pay attention. “Thin is the important secret.”

Now we’ll sprinkle these bacon pieces on eight of our patties. Looking good…Then we’ll top the bacon with some of these mushroom pieces and a little of our grated Cheddar cheese, just like this…Now, we’ll place another thin patty on each one of these and seal the edges, making a total of eight patties. That’s it! Throw ‘em on the grill until they’re done and enjoy…. Have mercy, that’s good eating…

~Shellie

Cajun Blackened Fish

Hello porchers! 2003 is off and running isn't it? I enjoyed the holidays, but it's kind of nice to have things back to normal. Besides, I've had my fill of turkey and dressing, casseroles and dips. I have a feeling you folks feel the same way. Which brings me to today's Taste of the South recipe, "Cajun-Blackened Fish". After all those heavy groceries we've been eating, this is just what the recipe doctor ordered. Now, let's get cooking!

"Cajun-Blackened Fish"

• 1/2 cup butter
• 2 teaspoons garlic powder
• 2 teaspoons cayenne pepper
• 2 teaspoons black pepper
• 2 teaspoons lemon pepper
• 2 teaspoons salt
• 2 and 1/2 cups Italian Dressing
• 8 fillets (we used Catfish)

Heat your oven to 350' or, better yet, fire up your grill and save yourself the cleanup. Melt a half a stick of butter in a small saucepan. Combine seasonings in a separate mixing bowl. Dip your fillets in the butter first and then in the seasonings. Place fish on the grill. (If you're using the oven, spray your pan first with some non-stick cooking spray.) Cook fillets eight to ten minutes on each side, brushing lightly with the Italian Dressing when you turn them. They're ready when they're flaky and white. Serve with fluffy rice and French bread for a fabulously simple meal. (For those of you that might like a little gravy with that rice, try "Rice Pilaf". Just cook rice with chicken broth and stir in some onions, chopped peppers, to taste. Of course, a dash or two of Tony Chachere's would be oh, so good.) Your taste buds will thank us both for the change of pace!

~Shellie

Hobo Dinner

Some folks call today's Taste of the South recipe a "Shepherd's Pie". My gang calls it a "Hobo Dinner". It doesn't matter. Just serve it and watch your family call for seconds. Now, let's get cooking!

"Hobo Dinner"

• 1 pound ground beef
• 1/4 cup milk
• 1 can cream of mushroom soup
• 1 onion, chopped
• 4 oz. grated cheddar cheese
• potatoes, sliced thin -- 4 or 5 medium sized
• salt & pepper to taste

Press a pound of uncooked ground beef into the bottom of a 9x13 casserole dish. Sprinkle with milk, salt and pepper. Add four or five potatoes, thinly sliced and one chopped onion. Season meat and potatoes to taste with Tony Chacheres. Top with grated cheddar and a can of cream of mushroom soup. Bake, covered at 350 for about 1 1/2 hours or until potatoes are done. Goodness gracious! That's good eating.

~Shellie

Amazing Almond Chicken.

You’re gonna be glad you made it back to the kitchen. I’m making my Amazing Almond Chicken. You might as well buy two of everything at the grocery store, friends. Your family will definitely be calling for an encore. Let’s do this thing.

“Amazing Almond Chicken”

• 8 boneless chicken breasts
• 1 (10 ounce) can each cream of chicken, cream of celery, cream of mushroom
• 1 cup sour cream
• 1/3 cup chopped onion
• 1/3 cup chopped bell pepper
• Salt and pepper to taste

Topping:
• 1 stick melted butter
• 2 tubes Ritz Crackers, crushed
• 1 (2 ¼ ounce) package sliced almonds, toasted

I’ve already got our chicken ready. I covered eight boneless chicken breasts in water and boiled ‘em until they were fork tender. Once they cooled, I tore ‘em into bite-size pieces and placed ‘em in my greased casserole dish.

Now, we'll take these two tubes of Ritz Crackers, crush ‘em up and stir 'em up with a stick of melted butter. That's good. Just set it aside for now.

It's time to stir together a can of cream of mushroom, cream of chicken, cream of celery and a cup of sour cream with some diced onion and bell pepper. We’ll pour this mixture over our chicken and top it with our buttered Ritz crackers.

We’re gonna slide it in the oven here at 350 degrees for thirty minutes or until it’s bubbly—whichever comes first, and then, right before we eat, we’ll top it with our toasted almonds. That's good eating, folks!

~Shellie

Cheesy Mushroom Dip

Welcome back to the All Things Southern kitchen, friends. We’re just a few easy steps away from a delicious appetizer. I’m making Cheesy Mushroom Dip today. I’ll show y’all how to stir it up. Why don't you set a little out for your family while the turkey's cooking!

"Cheesy Mushroom Dip"

•1 package frozen chopped broccoli
•1 large onion, minced
•8 tablespoons butter or margarine
•1 can cream of mushroom soup
•1 can mushrooms stems and pieces (undrained)
•1 six ounce roll of garlic cheese
•Dash of ATS hot sauce

I’ve gotten us started by cooking a small package of frozen chopped broccoli according to the package directions. Once the broccoli was soft, I drained it and set it aside.

Then I sauteed a chopped onion in several tablespoons of butter. Now that my onions are clear I'm gonna stir in this can of mushroom soup and cut up a roll of garlic cheese into it. While the cheese is melting, I’ll add a can of mushrooms pieces and a dash of a good hot sauce, like, oh, I don't know...Maybe All Things Southern Hot Sauce? *grin* All that’s left now is to stir in our cooked broccoli. This dip is done, my friend. Make sure it's well mixed and serve it warm with crackers or potato chips. Yum!

~Shellie

Crawfish Dip

Hello porchers! Do I ever have a great recipe for you today! It comes from Randy Prewitt's cookbook, "Flavors of the Ark-La-Miss", and it is simply divine. I tried it for the first time last week and my family is still raving. You can order Randy's cookbook from my online store for a ton of other great dishes. Are you ready? Let's do it.

"Crawfish Dip"

• 2 sticks of butter or margarine
• ¾ cup fresh parsley, chopped
• 6 green onions, chopped
• 1 box mushrooms, fresh
• 2 pounds crawfish tails
• 1 pint half and half
• 1/3 cup flour

Saute' your crawfish, parsley, onions and mushrooms in the margarine for five to ten minutes. Add the flour while stirring and make a nice blond roux while the vegetables and crawfish continue cooking. After a few minutes of stirring, add the half and half and stir well. Cook on low heat for about fifteen minutes. Serve on toasted pieces of French bread. Let me know when you try it. You won't be disappointed; I guarantee it.

~Shellie

Sensational Asparagus

Welcome back to the All Things Southern kitchen, friends. We’re making my Sensational Asparagus. Folks, I got the idea for this asparagus from my Sensation Salad recipe. I figured we love sensation salad, so I did a similar dressing for my asparagus and we loved it! It’s a delicious way to enjoy those fresh spring spears in your grocery store while the price is reasonable. Even the non-asparagus people in your family will love it.

“Sensational Asparagus”

•1 pound asparagus, cleaned with the ends popped off
• ¼ cup olive oil
•3 teaspoons crushed garlic
•1 and ½ tablespoons concentrated lemon juice or the juice of one lemon
•1 cup Romano cheese, grated
•Pinch of salt and pepper

We'll begin by grating a cup of Romano cheese. Now we'll take one pound of asparagus, clean it and pop the ends off. Then we'll take a ¼ cup of vegetable oil and stir in three teaspoons of crushed garlic with one and a half tablespoons of lemon juice. We’ll lay our asparagus out in a single layer on a baking sheet and sprinkle it with the Romano cheese. Then we’ll drizzle our dressing over it and shake a little salt and pepper over the top.

Bake in a 450 degree over for 12 to 15 minutes. Serve warm and enjoy!

~Shellie

Saucy Asparagus

Welcome back to the All Things Southern kitchen! With spring comes all those fresh veggies- Yea! And you know what that means? Good eating! That’s right. It also means that asparagus won’t cost and arm and a leg, for a couple months anyway. Sometimes I grill it, sometimes I steam it; sometimes I stir-fry it. Today we’re gonna blanch it and serve it chilled with an easy sauce. Let me show you how easy it is to enjoy this nutritional treat.

“Saucy Asparagus”

•2 pounds of asparagus (washed and trimmed)
•¾ cup sour cream
•2 tablespoons fresh lemon juice
•Salt and pepper to taste

I’ve gotten us started by trimming and cleaning our asparagus. Now, it’s blanching in this pot of salted boiling water. It won’t take but about three minutes and it’ll get tender. I’ve got a colander in the sink. You’ll need to drain the hot water off and cover it with cold water to stop it from cooking any longer. Once it’s cooled, we’ll drain and slide it in the refrigerator until we’re ready.

Meanwhile, I’m gonna make a really simple sauce for it. We’ll use ¾ cup of sour cream and stir in a couple tablespoons of fresh lemon juice and a little salt and pepper. That’s it! We’ll chill our sauce too and ladle it across our asparagus before we serve it. Yum!

You know, I’ve seen a ton of recipes that suggest blanching fresh green beans this way, but just between you and me—I tried it. And… blanched green beans just don’t pass the muster at my southern home. I’m just gonna have to cook my green beans 'til they cry for mercy, along with a big piece of salt meat or tasty bacon. Yeah, now we're talking...

~Shellie

Spicy Tators with Corn

Welcome back to the All Things Southern kitchen. Today I want to show you how to take a few new potatoes and a couple ears of corn from average to extra-ordinary with very little effort.

“Spicy Tators with Corn”

•½ pound of new potatoes
•3 to 5 ears of corn
•3 tablespoons olive oil
•Chili powder
•Red pepper
•3 to 4 slices cooked and drained bacon

We'll start by preheating the oven to 425 degrees. I’ve taken a half pound of new potatoes, washed ‘em and cut ‘em in half. Now I'm tossing ‘em with two tablespoons of olive oil. Then we’ll place ‘em face down on a cookie sheet.

I’ve also washed about five ears of fresh corn and brushed them with olive oil, too. Then I added ‘em to my pan. Now, we’ll sprinkle seasoning over the top. I’m using a teaspoon of chili powder a teaspoon of red pepper and a teaspoon of Cajun seasoning, like Tony Chachere’s or Slap Ya Mama.

We’ll roast the whole dish about thirty minutes until our potatoes are good and tender. Then we’ll put our potatoes in a pretty serving dish. Let the corn cool just a bit. As soon as I can handle it without burning my fingers we’ll slice the corn off the cob and spread it over our potatoes. That’s about it. Put you a little crumbled bacon over the top and dive in, folks!

~Shellie

Mama’s Skillet Potatoes and Onions

Hello folks, welcome back to the All Things Southern kitchen. I’ve been craving some of Mama’s Skillet Potatoes and Onions. They’ll be a good simple dish to serve before we start on that big Thanksgiving dinner Thursday. Some people call these breakfast potatoes. I’m sure they’re good anytime, but I remember Mama serving ‘em on Sunday evenings after church. Maybe that’s why they’re high on my list of ultimate comfort foods. Regardless of when you serve ‘em, they’re sure to become a favorite at your house, too. Let’s get cooking.

“Mama’s Skillet Potatoes and Onions”

•4 – 6 large white potatoes, peeled and diced
•1 – 2 large onions
•¼ cup butter
•Salt and pepper to taste
•Garlic powder to taste

We’ll start by taking a stick of butter and melting it in a heavy cast-iron skillet. If the skillet’s been around for ages, well, that’s all the better.

Now, we’ll take four to six large white potatoes, peel ‘em and dice ‘em up in quarter-inch cubes. Then we’ll take a couple large white onions and dice them into roughly the same size. We’ll slide the onions and the potatoes in our sizzling hot butter, season with garlic powder, salt and pepper, and toss ‘em to coat. That’s it! Just turn ‘em with a spatula every few minutes until they’re lightly browned and then cover the skillet and steam ‘em for another ten minutes or so. Ummm…..ummmmm….That is soul-satisfying comfort foods.

~Shellie

Front Porch Peas

It has been brought to my attention that there are no pea recipes in the archives and not everyone on the porch knows how to cook peas. Consider me properly chastised. I even used frozen peas for those of you who don't have fresh ones in the freezer.

"Front Porch Peas"

• 1 Large onion, chopped
• 1 to 2 Tablespoons of bacon drippings
• 2 pounds frozen black-eyed peas
• 1 ham hock
• salt to taste

Saute' onion in bacon drippings; add peas, ham hock and water to cover. Simmer until peas are tender, about 2-3 hours. Remove ham and salt to taste. If you really want to eat right, make sure there's dill relish and Panola Hot Sauce on the table when you serve 'em. Now, you're eating Southern!

Diane's Green Beans Horseradish

Hello folks. We’re in the kitchen stirring up a recipe from a good friend of mine. I’ve enjoyed Diane Cage’s cooking on our local CBS affiliate, KNOE-TV, for years. Now I find she’s as sweet in person as she seems on the tube. Diane and I have decided we're gonna have to do a couple segments together soon. Right now, I'm gonna show you how to stir up her “Green Beans Horseradish” today.They're great! Are you ready? Then, let’s get cooking!

“Diane’s Green Beans Horseradish”

•2 cans of whole green beans
•1 large onion
•Ham, bacon or salt meat
•1 cup mayonnaise
•2 Hard cooked eggs, chopped
•1 heaping Tablespoon horseradish
•1 teaspoon Worcestershire sauce
•1/2 teaspoon parsley flakes
•1 lemon, juiced
Salt, pepper, garlic salt, celery salt and onion salt to taste

I’ve had two cans of whole green beans and a sliced onion cooking on the stove over a medium to low heat along with several slices of bacon for about an hour. Now, it’s time to make a fine sauce to top ‘em with. We’ll begin by blending one cup of mayonnaise with 2 hard cooked and diced eggs, one heaping tablespoon Horseradish, one teaspoon Worcestershire sauce, 1/12 teaspoon parsley flakes and the juice of one lemon. Season this sauce with salt, pepper, garlic salt, celery salt and onion salt to taste. Don’t fret over it. Just shake a little of each like your mama would. When you’re ready to serve your beans, drain them and spoon the mayonnaise mixture across them. Yum! That’s good eating.

~Shellie

Perfect Pea-Topping Relish

Welcome back to the kitchen. Pull up a barstool, friends. I’m excited about sharing this recipe with y’all. It’s a simply scrumptious relish to top those fresh peas you’ve been hankering for, or it can be served as a delicious low calorie dip. Pair it with some baked chips and congratulate yourself to skipping the Rotel and cheese dip— at least today. Don’t deny yourselves forever, honey; you’ll just fall off the wagon in the end. Let's get cooking...

“Perfect Pea-Topping Relish”

• 1 (4 ounce) can chopped green chiles
• 1 (2.25 ounce) can chopped ripe olives
• 1 can of Rotel tomatoes
• 1 bunch chopped green onions
• 2 tablespoons extra virgin olive oil
• 1 teaspoon vinegar
• 1 teaspoon garlic powder
• 1 teaspoon Cajun seasoning
• Salt and Pepper to taste

I've already diced up our green onions. Now, we’re gonna stir e'm together with a can of chopped green chiles, a can of chopped ripe olives, and a can of Rotel Tomatoes. We’ll add two tablespoons of extra virgin olive oil and a teaspoon of vinegar. That's about it. We’ll stir this well and season it with a teaspoon each of garlic powder and Cajun seasoning. Salt and pepper it to taste and chill it while the peas are cookoing. Aw, man! That's good eating, southern style.

~Shellie

Glazed Fruit Salad

Hello folks, welcome back to the All Things Southern kitchen. It doesn’t matter how big the place is, everybody always gangs up in the kitchen, don’t they? Me, I wouldn’t have it any other way. I was just about to stir together my “Glazed Fruit Salad”. It’s a perfect “little something sweet” after a good meal. Let’s get cooking…

“Glazed Fruit Salad”

•One quart fresh strawberries (you can substitute a big bag of frozen berries if you don't have fresh)
•Four firm bananas
•One can drained pineapple chunks

•Glaze:
•Couple teaspoons water
•1/2 cup corn starch
•1 cup sugar (I use Splenda)
•Six or seven drops of red food coloring

I’ve got a quart of fresh strawberries here that I've washed and halved. Now, we'll slice up about four firm bananas. We'll combine our bananas and berries with a can of drained pineapple chunks and set our fruit aside.

Now to make the glaze...We'll dissolve a cup of Splenda in about a half cup of water. Then we'll stir in a fourth cup of corn starch and bring it all to a boil. (It won’t take but a minute.) Soon as it starts rolling we'll turn the heat down and let it cook a couple minutes until it begins to thicken. That's about it. Let's take it off the heat and color it really pretty with six or seven drops of red food coloring. Once it cools we’ll combine it with our fruit and chill it in the fridge while we get supper started. Have mercy...that's gonna be good!

~Shellie

Delicious Dill Veggie Salad

Welcome back to the All Things Southern kitchen, friends. I’m stirring up my Delicious Dill Veggie Salad today. It’s good eating that’s good for you! Let me show you the ropes.

“Delicious Dill Veggie Salad”

•1 large head of broccoli, separated into flowerets
•1 large head of cauliflower, separated into flowerets
•4 carrots, sliced in rounds
•1 red bell pepper, chopped into ½ inch pieces
•8 ounces of sliced black olives, drained
•½ pound fresh mushrooms, cut into bite-size pieces
•1 and ½ cups extra virgin olive oil
•½ cup regular white vinegar
•½ cup tarragon vinegar
•1 tablespoon sugar, 1 tablespoon dill weed, 1 tablespoon garlic salt
•1 teaspoon each of salt and pepper
•*optional for cucumber lovers: 1 cucumber sliced in rounds

I’ve already taken our cauliflower and broccoli and separated them into flowerets. Now, I’ll chop up one red bell pepper, slice these four carrots into rounds, and cut up these fresh mushrooms into bite-size pieces.

We'll put all our fresh veggies into this nice big bowl and add eight ounces of sliced black olives.

Now for the dressing. We’re gonna take a half cup each of regular salad vinegar and tarragon vinegar and combine them with a cup and a half of extra virgin olive oil. Once we’ve mixed the oil and vinegar, we’ll season it with a tablespoon each of sugar, dill weed and garlic salt.

Salt and pepper the dressing to taste and pour it over the veggies. Cover the bowl and stick it in the refrigerator overnight. The next day you can drain the marinade off and serve your scrumptious veggies along, with your choice of fresh lettuce, or fresh pasta and enjoy!

~Shellie

Mama’s Wilted Lettuce

Welcome back to the All Things Southern kitchen. I was whipping up some supper last night and I noticed my lettuce didn't look so good. It occured to me that it was as good a time as any to share one of Mama’s secrets with y’all. She won’t mind…It's her Wilted Lettuce. Ready? Good, let’s get cooking…

“Mama’s Wilted Lettuce”

•One head lettuce
•3 hard-cooked eggs
•½ cup sliced green onions
•Six to eight slices of bacon
•¼ cup vinegar
•¼ cup water
•1 tablespoon sugar
•Salt and pepper to taste

I’ve already torn a head of lettuce up, washed it and spun it in my salad spinner. To the lettuce I added a half cup of diced green onions. Now, I'm frying our bacon. Afterwards, I'll drain the bacon, crumble it up and set it aside.

To the bacon drippings I’ll add a ¼ cup water, a ¼ cup of vinegar, a tablespoon of sugar and a dash of salt and pepper. Then we'll stir it occasionally until it boils...

Ready for the last step? Slice a couple of these hard-boiled eggs and layer ‘em over the lettuce and onions, pour the hot dressing over the top, sprinkle the crumbled bacon over it, and call the family to supper!

~Shellie

Singing 'Tator Salad

Potato Salad is one of those comfort foods and there must be a dozen ways to make it. Here's a short version along with my very own secret ingredient to make those tators sing!

"Singing 'Tator Salad"

• 6-8 potatoes
• 1 cup mayonnaise
• 4 egg whites/cubed
• 2 teaspoon mustard
• ¼ cup pickle relish (sweet or dill)
• salt and pepper to taste
• dash of paprika

Let's get cooking! Dice the whites of the boiled eggs and add 'em to a the cooked and cubed potatoes. Add the pickle relish; sweet or dill, we prefer dill. Blend in mayonnaise and mustard and season with salt and pepper. Ready for that secret ingredient? A half a cup of Panola's Spicy Sweet Jalapeno Peppers will take this salad over the top. My family likes these delightful sweet peppers in our chicken and tuna salads, too. Let me know when you try 'em. Of course, our southern moms would say, make sure to add a dash of paprika over the top of that dish for color before you serve it. (Remember, you can find those peppers in several gift-boxes at my online store.)Happy eating!

Creamy Fruit Cocktail

Grab those aprons. Let's get cooking, porchers! We southerners are a creative bunch of people; give us a can of fruit cocktail and step back.*grin*

"Creamy Fruit Cocktail"

• 1 (17 ounce) can fruit cocktail with syrup
• 1 (3 ounce) package of strawberry Jello
• 1 (3 ounce) package of cream cheese, softened
• 1 (8 ounce) carton of Cool Whip

Today, we're making a family favorite, Creamy Fruit Cocktail! Take a package of strawberry Jello, mix it with a large can of fruit cocktail and bring it to a boil on the stove. Next, add a package of cream cheese and stir it in until it melts. Fold in your Cool Whip and refrigerate until well chilled. Voila! You've got Creamy Fruit Cocktail. Oh, and if you want to call me when it's ready; I'll be glad to sample it and let you know how well you did. Awww...I know, what can I say? I'm just a simple little southern girl always thinking of others...

Blueberry PopOvers

Welcome back to the All Things Southern Kitchen. I was about to whip up a batch of Blueberry PopOvers. Let me show y'all how easy they are to prepare.

“Blueberry PopOvers”

•1 can crescent rolls
•1 eight ounce cream cheese
•½ cup sugar
•1 cup blueberries

Open a can of crescent rolls and divide the dough into four rectangles. Take a small bowl and combine eight ounces of softened cream cheese with a half cup of sugar or baking Splenda. We’ll spread this onto the rectangles, and divide our blueberries evenly among all four. Then we’ll take opposite sides of each rectangle and fold ‘em into the middle.

You’ll still be able to see the blueberries and the cream cheese mixture, but don’t worry, it won’t run—and it makes for a very pretty presentation. Bake for ten to eleven minutes in a 350 degree oven or until the crescent rolls are golden brown. Delicious!

~Shellie

Lemon Icebox Pie

Welcome back to the All Things Southern kitchen. I am a woman on a mission! I was looking around the recipe archives this weekend and I realized that we did not, and I repeat, did not have a recipe for Lemon Icebox Pie anywhere on the porch. This isn’t something to play around with—Lemon Icebox Pie has got to be about the first recipe a good southern girl is taught in the kitchen. Why, it’s almost a staple! Let me show you how to take four ingredients and two steps and make a little bit of heaven…

“Lemon Icebox Pie”

•1 graham cracker pie crust •1 (14 ounce) can sweetened condensed milk •2 large eggs, separated •1/3 cup of lemon juice

We’re gonna start by separating two large eggs and saving the whites for our meringue. (Also known as calf slobber. You can find my meringue recipe below.) Right now, let’s stir up the pie.

We’re gonna take our two egg yolks, and blend them with a 1/3 cup of lemon juice, and a can of sweetened condensed milk. We’ll blend this about two minutes and pour it in a graham cracker pie crust. Then we’ll slide it in the icebox and let it chill until supper.

Whew! I feel better now. Y'all can thank me later. *grin*

~Shellie P.S. For those of you who don't know how to make meringue, here's my fool-proof method. Take your eggs white and whip them with your blender until they begin to get stiff. Next, add your sugar slowly while still blending. (I use two tablespoons per egg white.) That's it! Once the meringue forms peaks, scoop it out and top your beautiful dessert! Good job, folks...

Cheaters's Bread Pudding

Hello folks and welcome back to the ATS kitchen. Most every good southern cook has a bread pudding recipe in her bag of tricks but you’ll have to search high and low for one as good and easy as this one. Jessica Ann was home for Easter and she brought with her this great recipe, compliments of Paula Deen. (Watch for a feature on Ms. Paula next week!) Mrs. Deen skips a step by starting with bakery donuts instead of making her own sweet bread. Have mercy! It has now been added to our family favorites. Try it—it’ll make your list, too—tomboy honor. Let’s get cooking…

“Cheater’s Bread Pudding”

•Two dozen donuts (mine came from the Old Dutch
Bakery, but Krispy Kremes work great, too)
•1 (14-0unce) can sweetened condensed milk
•2 (4.5 ounce) cans fruit cocktail, undrained
•2 eggs, beaten
•1 (9-ounce) box raisins
•1 pinch salt
•1 or 2 teaspoons ground cinnamon

I've gotten us started by pulling our donuts into bite size pieces and layering ‘em in the bottom of a large bowl. Paula used Krispy Kremes. I started with a couple dozen from the Old Dutch Bakery in Lake Providence.

Now, we’ll drizzle a can of sweetened condensed milk over the donut pieces, along with two cans of fruit cocktail with the juice and a nine ounce box of raisins. Then we’ll pour two well beaten eggs over the top and season with a pinch of salt and a couple teaspoons of ground cinnamon. Just take a big old spoon and stir it all up together. Then we’ll pour it into a large greased casserole dish and bake it at 350 degrees for about an hour. You can top it with a traditional Rum or Amaretto Sauce but we didn’t and I promise—it’s more than sweet enough to stand alone. Try it and let me know what you think…

~Shellie

Lemon Ice Cream Pie

Even though the weather is still quite warm around here at times, the lazy days of summer are gone for another year. I don't know how you feel about that. I've got mixed feelings myself. So...I just didn't think we could say good-bye without one more recipe involving ice cream and lemonade! If you've ever finished an ice cream pushup a long time before you had enough of that sweet orange cream, you're gonna love me for this one. It tastes just like the pushup, but in a big old pie. ~smile~

"Lemon Ice Cream Pie"

• 2-8 inch graham cracker crusts
• 1 half gallon vanilla ice cream
• 1-6 ounce can frozen lemonade
• Graham cracker crumbs

Ready, porchers? Let's get cooking! (Actually, I guess that's a stretch. We won't really do much more than stir.) ~smile~ First, soften half a gallon of vanilla ice cream and one six ounce can of frozen lemonade. Beat both together until creamy, pour into your graham cracker crusts and freeze overnight. The next day, when you're ready to serve it, sprinkle graham cracker crumbs over the top, sigh deeply, and offer a slice to your family with an unassuming smile that says, "You're worth it!"

Old Fashioned Lemon Pie

Hey porchers! I've got a lemon pie recipe to share with y'all that's been modified for the microwave. It's a cinch to stir up and it'll be perfect for your Thanksgiving feast. Are you ready? Let's make old-fashioned lemon pie!

"Old Fashioned Lemon Pie"

• 1 cup sugar
• 2 tablespoons lemon pudding and pie filling (not instant)
• 2 tablespoons all purpose flour
• 1 cup water
• 3 egg yolks
• juice of 2 lemons
• 1 baked 9-inch pie shell

Mix your flour, sugar and pie filling in a microwave ready bowl. Add the first half of your water and the lemon juice. Next, add your well-beaten egg yolks and the other ½ of your water. Beat for about a minute. You're almost done--place the bowl in the microwave and cook until it gets thick. All microwaves are different, it takes mine around three minutes. Just be sure not to overcook it. Once it thickens pour it into a baked piecrust! I top ours with Cool Whip! There's a saying for food this good-back your ears and dive in!

~Shellie

Chocolaty Chip Pound Cake

I’ve got just the thing for you to whip up for Valentines Day! It’s my Chocolaty Chip Pound Cake and it is guaranteed to score big points with your sweetie. Now, you men can make it for the ladies, or vice versa, just make it, okay?

“Chocolaty Chip Pound Cake”

•1 yellow cake mix
•1 (3.9 ounce) package of instant chocolate pudding mix
•½ cup sugar
•¾ cup water
•¾ cup vegetable oil
•4 eggs, beaten
•1 cup sour cream
•1 cup semi-sweet chocolate chips

We'll preheat the oven to 325 degrees before we begin. Now, we’ll take a mixing bowl and stir together one plain yellow cake mix with a half cup of sugar and a small package of instant chocolate pudding mix.

Then we'll crack four eggs in a small bowl, blend well and add to our cake mix. Now we’ll add ¾ cup of water, ¾ cup of oil, and a cup of sour cream. Then we'll fold in a cup of semi-sweet chocolate chips and pour it all in a greased and floured bundt pan. We’ll bake it for 45 to 55 minutes or until you can stick a toothpick in the center and it comes back clean. Enjoy with a scoop of vanilla ice cream of cool whip! Happy Valentines Day!

Jessica's Heavenly Honeybun Cake

Jessica's been in from college this week and if you've been around the porch any time at all, you know what that means. Yep, the girl's been cooking. Here's her "Heavenly Honeybun Cake" and it definitely lives up to its billing. Heat it up in the morning with a cup of coffee and spoil yourself a little, you're worth it. Let's get cooking!

"Jessica's Heavenly Honeybun Cake"

• 1 box yellow cake mix
• 4 eggs
• 2/3 cup vegetable oil
• 1 8 oz. can sour cream

• 1 ½ tablespoon cinnamon
• ½ cup finely chopped pecans
• 1 cup brown sugar

• 2 cups powdered sugar
• 4 tablespoons milk
• 1 tablespoon vanilla

Grease the bottom of your pan with shortening and flour. Beat together your cake mix, eggs, oil, and sour cream for about 2 minutes. Pour half of this mixture into the greased pan. Now, combine the sugar, pecans and cinnamon in a small bowl and spread this over the batter. Top with the remaining batter and bake 45 minutes on 350 until golden brown. And now the best part-the glaze. Mix your milk, powdered sugar and vanilla and drizzle this over the cake. Jessica says you're supposed to let it cool for an hour. I say, "good luck", the cooling thing never happens at our house.

~Shellie

Louisiana Sheet Cake

Welcome back to the All Things Southern kitchen, folks. We’re stirring up a Louisiana Sheet Cake. Just about every self-respecting Southern cook I know has a Sheet Cake in her repertoire with the slightest of variations. I think the name may have once started out as Sheath Cake, but somewhere along the way our lazy drawls morphed it into Sheet cake. Let's get one cooking...

“Louisiana Sheet Cake”

•2 cups self-rising flour
•2 cups sugar
•4 tablespoons cocoa
•1 stick butter
•½ cup shortening
•1 cup water
•2 eggs slightly beaten
•½ cup buttermilk
•1 tsp. vanilla

We’ll begin by sifting together 2 cups self-rising flour and 2 cups sugar. Meanwhile, I’ll combine a stick of softened butter with ½ cup of shortening, a cup of water, and four tablespoons cocoa. Stir over medium heat until melted. Add to dry ingredients along with 2 slightly beaten eggs, a ½ cup of buttermilk, and a teaspoon of vanilla. Mix this well and pour into a greased sheet pan. Bake at 350 for fifteen to twenty minutes or until the middle springs back when you touch it.

And now the icing: Take ¼ cup melted butter, ¼ cup cocoa, and combine with one 14 ounce can of sweetened condensed milk. Stir in a pound of confectioners’ sugar and 1 cup chopped pecans and spread over the cake while it’s still warm. Yum! Put the coffee on and holler at me. I’ll be right there.

~Shellie

Darlene’s Vanilla Wafer Cake

Welcome back to the kitchen, friends. Today’s recipe is a golden oldie. It comes to us through my daughter-in-law, who got it from her mother, who got it from her grandmother-in-law, who got it from…well, I guess you’re getting the picture. This one has been around a while. There may even be a version in your family, but if not, let me do you a favor and introduce you to Darlene’s Vanilla Wafer Cake!

“Darlene's Vanilla Wafer Cake”

• 2 sticks oleo (room temp)
•2 cups white sugar
•1 lb. pkg. crushed vanilla wafers
•6 eggs
•2 cans coconut (14 oz) should be or a 14 oz package
•1 to 2 cups chopped pecans
•1/2 cup milk
•2 tsp. vanilla

Like most golden oldies, this cake lends itself really well to pantry cooking, meaning you can keep the ingredients on hand and whip it up in a hurry.

We'll begin by creaming together two sticks of softened oleo with two cups of plain white sugar. Then we'll add six eggs and a half cup of milk and stir well. Next, you'll want to stir in the crushed wafers along with a fourteen ounce package of coconut, and one to two cups of chopped pecans. All that’s left now is to add two teaspoons of vanilla and pour in a greased and floured 9x13 inch cake pan. Bake at 350 degrees for 45 minutes and call me over for coffee!

~Shellie

Seriously Good Cowboy Cookies

Welcome back to the kitchen, folks. This beautiful fall weather’s got me thinking about cookies! Today’s recipe comes via by new daughter-in-law, by way of her grandmother. That’s one cool thing about blending these families. I now have access to a lot of new dishes. These are some seriously good Cowboy Cookies. I'm calling 'em Seriously Good Cowboy Cookies. Catchy, huh? Here, let me show y'all how to whip up a batch.

“Seriously Good Cowboy Cookies”

•1 cup butter
•1 cup brown sugar
•1 cup white sugar
•2 eggs
•1 tsp. soda
•2 cups plain flour
•½ tsp. salt
•½ tsp. baking powder
•2 cups oatmeal
•1 small pkg. semi-sweet morsels
•1 cup coconut
•1 tsp. vanilla
•1/2 cup chopped pecans

We’ll begin by creaming together a cup of brown sugar, a cup of white sugar, a cup of butter and two eggs. Then we’ll stir in a teaspoon of vanilla.

Now, we’ll sift together our dry ingredients: two cups of plain flour, 1 teaspoon soda, a half teaspoon of salt and a half teaspoon of baking powder. We’ll stir this in our creamed butter and sugars along with two cups of oatmeal, a cup of coconut, and a half cup of chopped pecans.

That’s it! Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 degrees for 8-10 minutes. This is a large recipe, makes about 45 medium size cookies. And that, friends, calls for one very big glass of milk!

~Shellie

Frozen in Dixie

It's only the second week of June and the weather's already getting toasty around here, turning my thoughts towards ice cream recipes. We're here in the All Things Southern kitchen making a fantastic ice cream dish I like to call, "Frozen in Dixie." Here we go!

"Frozen in Dixie"

•3 cups graham cracker crumbs
•1 and ½ stick butter
•½ cup sugar
•1 small pkg. semi-sweet chocolate chips
•1 small can Pet milk
•1 small bag miniature marshmallows
•½ gallon vanilla ice cream
•chopped pecans or nuts of your choice

Take 3 cups of graham cracker crumbs and combine with a stick and a half of butter and a ½ cup of sugar. Put in the bottom of a 9x13 glass dish. Mix together 1 small can Pet milk, 1 small bag mini marshmallows and 1 small bag of semi-sweet chocolate chips, stirring well until it's all melted. Pour on top of the crumb mixture. You've done it! Spread a half-gallon of softened vanilla ice cream over this and sprinkle with chopped pecans before freezing. Cut into squares and serve after supper. Your family will love 'ya.

Summer’s Home-Made Orange Sherbet

Welcome back to the All Things Southern kitchen, friends! I used to love those orange ice cream push-ups Mama bought at the store. The only problem was-- one push-up didn't seen to go far enough. This recipe fixes that little issue. We’re making my Summer’s Home-Made Orange Sherbet today—it tastes just like those push-ups, and you can eat a whole bowl if you’d like. We’re three ingredients and one ice cream freezer away, folks.

“Summer’s Home-Made Orange Sherbet”

•2 (32 ounce) bottles Orange soft drink
•2 cans sweetened condensed milk
•1 (20 ounce) can crushed pineapple

We’re gonna combine two thirty-two ounce bottles of Orange soft drink, 2 cans of sweetened condensed milk, and one can of drained and crushed pineapple. Then, we'll prepare our freezer by layering ice in with our rock salt. And now for the hard part. Are you ready now? Okay, we're goona take our mixture, pour it in the ice cream freezer, and-- get this-- plug it in… Yep! That’s all there is to it. Enjoy!

Better Bisquick Biscuits

Welcome back friends. We’re sharing kitchen secrets today. Now, I’ve got scratch biscuits in the archives, but I was thinking that the novice cooks rocking with us might depend on Bisquick instead. While there’s absolutely nothing wrong with taking that route, I thought I’d show you how to make my Better Bisquick Biscuits. (Betcha can’t say that three times fast.) Let me help you stir ‘em up...

“Better Bisquick Biscuits”

•2 cups Bisquick baking mix
•1 stick butter
•1 small sour cream

We’ve got three easy steps here. We’re gonna melt a stick of margarine and combine it with a carton of sour cream and two cups of Bisquick. That’s one.

Once we’ve stirred it up well we’ll drop spoonfuls on a greased cookie sheet and bake ‘em at 400 degrees for about ten minutes or until the tops are browned. That’s two.

When they’re pretty and brown we’ll pull ‘em out and brush the tops with butter. And that’s three. Three steps to Better Bisquick Biscuits! Enjoy!

~Shellie

Pecan Mini Muffins

Welcome back to the kitchen. I’m gonna show y’all how to make my Pecan Mini Muffins today. You can go from stirring ‘em up to enjoying ‘em with your morning coffee in twenty minutes flat. Don't believe me? Well, put twenty minutes on the clock and step back.

“Pecan Mini Muffins”

• 2 eggs, beaten
• 1 cup light brown sugar
• ½ cup self-rising flour
• ½ cup melted butter (one stick)
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

I’m gonna start by beating these two eggs in my mixing bowl and stirring in a half-cup of self-rising flour, a cup of this brown sugar, and a stick of melted butter. (Use the microwave for that butter!)

Now, I’m gonna add a teaspoon of vanilla extract and a cup of chopped pecans. That’s it! Spoon the batter in mini muffins tins, slide ‘em in a 350 degree oven and put the coffee on. You don’t want to bake ‘em any longer than fifteen minutes. You can have three dozen mini-muffins or a dozen of the regular size. It's just that easy...Why don't you make your group some?

~Shellie

Aunt Carmen’s Boudin Bread

Hello friends and relatives—and I do hope y’all feel like both by now. Welcome back to the All Things Southern kitchen. I’m making Aunt Carmen’s Boudin Bread today. It's great for all those holiday parties. Let me show you how to whip it up...

“Aunt Carmen’s Boudin Bread”

•1 pound hot sausage
•½ pound ground chuck
•1 onion, chopped
•1 bell pepper, chopped
•8 ounces Velveeta Cheese
•2 loaves French bread
•1 teaspoon oregano
•Salt and pepper

I've gotten us started by browning a pound of hot sausage with a ½ pound of hamburger meat. I drained it and added some chopped onion and green bell pepper and seasoned it with a teaspoon of oregano and some salt and pepper.

While the meat was cooking I took two loaves of French bread, sliced them lengthwise and scooped out the center of all four sides. We're gonna take these bread pieces and add 'em to the meat along with eight ounces of Velveeta cheese. Then we’ll stuff the meat mixture into one side of both loaves and fold the tops over to make two long sandwiches.

That’s it! We'll spread butter lightly on top of both loaves, wrap ‘em in tin foil, and bake at 350 degrees for fifteen minutes. You can divide ‘em into po-boys or, if you want ‘em to go further, you can slice ‘em into thin party appetizers. I swanee, folks, that’s good eating…southern style.

~Shellie

Beat the Heat

Welcome back to the All Things Southern, kitchen. I know you’re all about grilling outdoors, what with the weather heating up. Well, I’m all over it. I’ve got a bread recipe that you can toss on towards the end that will make you wanna slap your mama, but I wouldn't if I were you. Folks, this is my Beat the Heat Bread. You’ll want to try it, so let me show you how easy it is.

"Beat the Heat Bread"

•1 large loaf French bread, halved lengthwise
•1 stick unsalted butter, softened at room temperature
•3 teaspoons chopped garlic
•2 tablespoons fresh lemon juice
•2 tablespoons chopped fresh parsley leaves
•1 teaspoon black pepper
•Fresh spinach leaves
•1 ½ cups mozzarella cheese

We’ll start by taking a stick of softened unsalted butter and stirring in three teaspoons of chopped garlic and two tablespoons of chopped fresh parsley leaves. We’ll season the butter with two tablespoons fresh lemon juice and a little black pepper.

Now, we'll take that French bread and slice it lengthwise. Brush your butter on both sides and layer fresh spinach leaves over it. We’ll top this with a cup and half of shredded mozzarella cheese. Yum! Put the slices back together, wrap the whole loaf in foil and throw it on the grill for about fifteen minutes. Have mercy, that's good!

~Shellie

Spinach Bread

Welcome back to the kitchen, folks. I figured the smell of those sausage and onions cooking would lure y’all to the kitchen. We’re making my Spinach Bread today and you’re gonna love it.

“Spinach Bread”

•½ pound Cajun smoked sausage
•1/3 cup coarsely shredded carrots
•¼ cup chopped onion
•1 (8 ounce) cream cheese
•1 (10 ounce) pkg. frozen, chopped spinach, thawed and drained
•1/3 cup chopped pecans
•¼ cup bread crumbs
•2 cans crescent rolls
•2 teaspoons melted butter
•1 teaspoon chopped chives

Okay, I’ve chopped up a half-pound of Cajun smoked sausage and a fourth cup of chopped onions and sautéd ‘em with some shredded carrots.

Now that the sausage is brown and the veggies are tender we're gonna stir in a package of cream cheese along with our chopped pecans and spinach. Then we’ll season it with a teaspoon of chopped chives and some salt and pepper.

We're almost there. It's time to unroll a can of these crescent rolls onto our baking sheet, keeping ‘em in one big rectangle. Then we'll spread our meat and veggie mixture across the dough and top it with the other can, again keeping the dough in one big rectangle. We’ll seal the edges and bake this baby in a 350 degree oven for fifteen minutes or until the bread is nicely brown. Finish by topping with melted butter. Serve it with a good spicy mustard and a great green salad. Yum! Oh-- if you can find the new garlic flavored crescent rolls, I highly recommend 'em. The extra flavor is perfect.

~Shellie

Pineapple Coffee Bread

Welcome back to the All Things Southern kitchen. I’m making my Pineapple Coffee Bread today. By the way, do you know how you know you’re drinking too much coffee? That's easy, Juan Valdez named his donkey after you. Cute huh, I've got more, watch closely. Right now, let’s get cooking.

“Pineapple Coffee Bread”

•2 cups flour
•1 cup sugar
•¼ cup brown sugar
•1 teaspoon baking soda
•½ teaspoon salt
•1 large can crushed pineapple (undrained)
•1 cup chopped walnuts

•Topping:
•1/3 cup sugar
•¼ cup milk
•½ cup butter

This bread is super easy. (You ski uphill.) We’ll take a big bowl and combine two cups of flour with a cup of white sugar, a fourth cup of brown sugar and a teaspoon of baking soda. You sleep with our eyes open. Now, we’ll add a dash of salt, a big can of crushed pineapples and a cup of chopped walnuts. That’s it. We’ll make sure it’s well mixed and then we’ll pour it in an ungreased 9x13 baking dish and put it in a 350 degree oven for 30 minutes. (You answer the door before people knock.)

Now, the topping really sends this bread, well, over the top. We’re gonna combine a third cup of sugar with a ¼ cup of milk and a ½ cup of butter. Bring it to a boil and let it roll for a couple minutes. Then we’ll put it over the warm cake. Yum! That’s good stuff, folks. Pour yourself a cup of coffee and dig in! (One last time? You know you drink too much coffee if you chew on other people’s fingernails!)

~Shellie

Mexican Cornbread

Hello porchers, make yourselves at home here in the All Things Southern kitchen. I've got a great recipe for you today. That wonderful smell is Mexican Cornbread. Let's get cooking!

"Mexican Cornbread"

• 1 1/2 cups plain cornmeal
• 1 14 oz can cream style corn
• 1 cup sour cream
• 2/3 cup cooking oil (scant)
• 2 eggs, beaten
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 jalapeno peppers, chopped
• 8 oz grated cheddar cheese

Take 1and ½ cups cornmeal and combine with 3 teaspoons baking powder, and a teaspoon of salt in a large mixing bowl. Stir in two beaten eggs, the cream style corn, and a cup of sour cream. You're almost done! Add 2/3 cup of cooking oil, 2 jalapeno peppers finely chopped, and 8 oz. of grated cheddar cheese. Pour into a preheated pan, sprayed with Pam. Bake at 375 for about 40 minutes. Delicious!

~Shellie

The Handy Ham Spread

Welcome back to the All Things Southern kitchen, friends. Chicken Salad and Pimento Cheese get a lot of attention as southern sandwich spreads, but we tend to overlook that other famous spread. What’s that? That would be "The Handy Ham Spread". It can be dressed up and served with a party rye bread, or spread between a few slices of regular sandwich bread. Whichever way you choose to use it, just use it. You’ll be glad you did.

“The Handy Ham Spread”

•2 cups ground ham
•½ cup mayonnaise
•2 hard-boiled eggs, chopped fine
•½ cup sweet pickle relish
•2 tablespoons chopped onion
•One load party rye bread

We’ll start with a couple cups of ground ham. If I’m not gonna make this from leftover ham, (like after Easter, perhaps), I like to use those big slices you find in the meat department. Just don’t start with regular old sandwich meat—it defeats the purpose. You can give your ham a whirl in the food processor, but I like it a little chunkier so I’ve just diced ours up really small.

Now, we’re gonna take our ground ham and combine it in a mixing bowl with a half-cup of mayonnaise and two hard-boiled eggs that we’ve chopped up, yolks and all. Then we’ll stir in a half cup of sweet pickle relish and a couple tablespoons of chopped onion. ( When I have 'em, I substitute Panola Pepper's Sweet and Spicy Jalepeno Peppers for the pickles. They are divine!)

Chill this really well before you put it on your samich bread. That's no typo. I can’t say ham and sandwich in the same sentence without thinking about the late great Jerry Clower and his ham samich joke. Do y'all know that one? It's a classic. Maybe I should tell it on the show…

Lamar’s Man-Sized Snacks

Welcome back to the All Things Southern kitchen. If you’re like most of my family and friends, you’ve got a freezer full of deer meat that you’ve been smothering and quick frying and cooking up in big batches of chili. I know that’s our favored methods of cooking venison. At least, it was. The other evening our good friends had Phil and me over for supper and Lamar served us these man-sized appetizers while the main course was cooking. I loved ‘em and Lamar was willing to share his tips, so here I am to show you the ropes. Come on, let’s get cooking…

“Lamar’s Man-Sized Snacks”

•Deer steaks
•Tony Chachere’s seasoning (Cajun season all)
•Garlic salt
•Black pepper
•Panola sweet and spicy jalapeño peppers (You can find ‘em on the web.)
•Peppered Bacon (or a good thick bacon)

We’ll start by laying out our deer steaks and seasoning them really well with Tony Chachere’s, garlic salt, and black pepper. Next, we’ll place three or four sweet and spicy jalapeno peppers in the center of each steak, roll ‘em up and wrap each snack with a half slice of peppered bacon. If you don’t use peppered bacon, at least make sure you use a nice heavy bacon—none of that flimsy see through stuff. You’ll want to cook these twenty or thirty minutes on your grill over a good low flame and enjoy!

~Shellie

Easy Artichoke Dip

Welcome back to the All Things Southern kitchen! We’re making Easy Artichoke Dip today.

“Easy Artichoke Dip”

•1 cup light sour cream
•½ cup mayonnaise
•½ cup grated parmesan cheese
•¼ cup chopped fresh parsley
•½ teaspoon of thyme
•3 medium green onions, chopped fine (3 tablespoons)
•1 can (14 ounce) artichoke hearts in water, drained and coarsely chopped

First we'll preheat the oven to 350 degrees. Then we'll take this medium bowl and mix one cup sour cream with ½ cup of mayonnaise and a 1/2 cup of grated parmesan cheese.

Now, we'll take this fourteen ounce can of artichoke hearts, drain ‘em and chop ‘em up very fine. Then we’ll add chopped parsley, chopped green onions, and our artichoke hearts to the sour cream mixture. Season well with salt and pepper and a teaspoon of thyme. Pour into a small ungreased casserole dish. Bake for 30 to 45 minutes of until hot and bubbly and crusting on top. Have mercy that’s good!

Sausage and Crawfish Spread

I’ve got a great spread for y’all, today. I love sausage! And I love me some crawfish. This spread combines both! My family loves it and I'm betting you will, too. Let’s get cooking!

“Sausage and Crawfish Spread”

• 1 pound crawfish, chopped
• 1 pound hot pork sausage
• A recipe of the Holy Trinity of Southern Cooking (chopped onion, bell pepper, and celery)
• 1 tablespoon minced garlic
• 1 teaspoon fish seasoning, (Panola’s blackened blend is best if you can find it)
• 1 medium box Velveeta cheese
• Dash of All Things Southern Hot Sauce
• 1 can cream of mushroom soup
• Couple loaves of a good French bread

Topping:
1 bundle chopped green onions

I’ve gotten us started by browning the Holy Trinity of Southern cooking on stove along with a pound of Jimmy Dean hot pork sausage. For any Yankees visiting today, the “The Holy Trinity of southern cooking” consists of chopped onions, celery and bell pepper. Got it? Good. Now, we’ll drain the sausage and veggies and return them to the skillet.

It’s time to stir in a can of cream of mushroom soup and a medium box of Velveeta cheese. When the cheese melts we’ll add a pound of chopped crawfish tails. We’ll season this hearty mixture with a tablespoon of minced garlic, a teaspoon or so of a good fish seasoning, and a dash of All Things Southern Hot Sauce. Allow it to cook over medium heat for about thirty minutes and look-a-there! (Look-a-there is the southern equivalent of Voila.)

Spoon over French bread and top with chopped green onions— or serve with rice. I’ve tried it both ways. Oh, and one more thing. Don't hurt yourself. This is good eating…

~Shellie

Louisiana Caviar

You know there are folks that would say we're not very cultured in the South. I hear 'ya. Those folks wouldn't know true culture if it bit 'em on their stirring hand. Take today's recipe. It's our version of their fancy caviar and it comes from a local celebrity, our own Randy Prewitt of Good Morning Ark-La-Miss. New York City, eat your heart out!

"Louisiana Caviar"

• 1 large jar hot picante sauce
• 2 cans black eyed peas (drained)
• 1 can hominy or sweet corn (drained)
• 4 green onions
• 1 white onion
• 1/2 bell pepper (diced)
• 2 fresh tomatoes (diced)
• 1/2 cup fresh cilantro chopped fine
• 5 jalapeno peppers, seeded and chopped
• 2 tablespoons ground cumin
• 2 tablespoons cracked black pepper
• 1 tablespoon salt
• 1 tablespoon sugar

Mix all this together. Refrigerate for about 24 hours to allow flavors to meld and serve with crispy tortilla chips. If you have a family of cheese lovers, you might want to sprinkle some sharp cheese across it first. We do. ~smile~ You can find this recipe in Randy's Cookbook, "Flavors of the Ark-La-Miss"--and you can order that cookbook from my online store.Now, how easy is that?

Extra Special Spice Tea

We're just beginning to enjoy some cooler temperatures here in the Delta, and I love it! One of my favorite things to do this time of year is stirring up a container of spice tea. I love the brands in the store, but I've found that I can mix it up myself for a fraction of the cost. Besides, it's pretty sitting on your counter in a glass jar and it also makes a good gift for a friend.

"Extra Special Spice Tea"

• ½ cup instant tea
• 2 cups Tang
• 1 teaspoon cloves
• 2 and ½ cups sugar
• 2 small pkgs of unsweetened lemonade mix
• 2 teaspoon ground cinnamon

Ready? Don't blink or you'll miss this one! Combine the correct amounts of instant tea, tang, sugar and lemonade mix in a large freezer bag with your spices. Shake it together well and store it in a tightly closed container to keep the spices fresh. When you're ready to share a cup with a friend add 2 heaping teaspoons to a cup of boiling water and enjoy.

~Shellie

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