A Taste of the South
Thursday, February 2nd, 2012
Welcome back to the All Things Southern kitchen folks. I got this recipe from Mama over the Christmas holidays. I do believe she’s been holding out on us. It’s a fabulous grape salad that she says she’s made before, but I don’t remember it, and neither did my sisters. Don’t repeat this, but I think she’s been holding out on us! Regardless, the point is that this salad is a keeper. Let me show you how to stir it up.
We'll begin by stirring together eight ounces of softened cream cheese with 3/4 cup of sugar. Then we'll spoon in a carton of sour cream along with a teaspoon of vanilla extract. Now, it’s time to fold in the washed and halved grapes. We’ll layer this in a pretty glass bowl and sprinkle a couple teaspoons of brown sugar over the top along with a cup of crushed pecans. Chill and serve!
Thursday, January 26th, 2012
Welcome back to the kitchen folks. I'm making my Sweet and Spicy Meatballs for y'all, today! You may want to save these for your Super Bowl party, if you’re not still grieving like us Who Dat fans…or you may want to make ‘em now and then. Either way, a platter of my sweet and spicy meatballs will please any crowd. Oh, and here’s a plus, they can be frozen now and reheated later. Let’s get cooking…
We’ll begin by chopping up a pound of ground ham in our food processor. We’ll combine it with a pound of ground sausage and two cups cracker crumbs, two well beaten eggs and a cup of milk. We’ll shape these into small bite-size servings and bake ‘em for about ten minutes in a 350 degree oven. Meanwhile, let’s whip up the sauce. We’ll stir a cup of brown sugar together with 1/2 cup of white vinegar and a ½ cup hot water. Stir well, pour over the meatballs, and bake another forty minutes. Make sure that you baste them occasionally with the juice that collects in the bottom of the pan. That sweet sauce is what takes 'em over the top. Enjoy my Sweet and Spicy Meatballs, folks. Oh, and I hope your team wins…really, I do… really... Hugs, Shellie
Thursday, January 19th, 2012
Welcome back to the All Things Southern kitchen, friends. This is your lucky day. I’m gonna show you how to make Nana’s Mock Toffee! Nana is my sister, Rhonda. We actually call these things Nana’s Slap Your Mama Candy, but I thought we’d dress the name up a little. I'm professional like that. Come on, and I'll show you how to stir 'em up!
First, I’ve taken a 9x13 inch cookie sheet, lined it with foil for easy cleanup and covered it with store bought graham crackers. You’ll have to separate a few of ‘em to piece together a complete layer. Next, we’ll chop these pecans and spread a cup over the top of the crackers. Now, we'll take a stick of real butter and a stick of margarine; melt it down, combine it with a half cup of sugar and turn it up on high. Once it begins boiling, we’ll let it roll for two full minutes. Then we’ll pour it over our pecan covered graham crackers and bake it at 350 degrees for eight to ten minutes. Once it cools slightly, you’ll want to go ahead and score it with a sharp knife. You should be able to follow the perforations of the graham crackers to break your toffee into individual servings. You’re gonna love these things. Just don't slap anyone over 'em. We don’t condone violence on the ATS porch. No, sir, we do not.
Thursday, January 12th, 2012
Welcome back to the All Things Southern kitchen, folks. I’m making Sausage and Egg Breakfast Muffins today. These are so much better than the fast food variety, and they’re almost as easy as a trip through the drive-in.
I’ve just finished browning and draining a half pound of pork sausage. Now I'll beat a dozen eggs in my mixing bowl here and a half cup each of chopped onion and green pepper. We’ll season this with ¼ teaspoon each of garlic powder, salt, and pepper. Now we’ll stir in our browned sausage along with a ½ cup of shredded cheddar cheese. We’ll spray a muffin tin with non stick cooking spray and spoon our mixture into it equally. Bake at 350 for 20-25 minutes and enjoy. YUM! Enjoy my Sausage and Egg Muffins for your bunch, folks. It’s good eating from the All Things Southern kitchen to yours!
Mama’s Grape Salad
Welcome back to the All Things Southern kitchen folks. I got this recipe from Mama over the Christmas holidays. I do believe she’s been holding out on us. It’s a fabulous grape salad that she says she’s made before, but I don’t remember it, and neither did my sisters. Don’t repeat this, but I think she’s been holding out on us! Regardless, the point is that this salad is a keeper. Let me show you how to stir it up.
We'll begin by stirring together eight ounces of softened cream cheese with 3/4 cup of sugar. Then we'll spoon in a carton of sour cream along with a teaspoon of vanilla extract. Now, it’s time to fold in the washed and halved grapes. We’ll layer this in a pretty glass bowl and sprinkle a couple teaspoons of brown sugar over the top along with a cup of crushed pecans. Chill and serve!
Shellie’s Sweet and Spicy Meatballs
Welcome back to the kitchen folks. I'm making my Sweet and Spicy Meatballs for y'all, today! You may want to save these for your Super Bowl party, if you’re not still grieving like us Who Dat fans…or you may want to make ‘em now and then. Either way, a platter of my sweet and spicy meatballs will please any crowd. Oh, and here’s a plus, they can be frozen now and reheated later. Let’s get cooking…
We’ll begin by chopping up a pound of ground ham in our food processor. We’ll combine it with a pound of ground sausage and two cups cracker crumbs, two well beaten eggs and a cup of milk. We’ll shape these into small bite-size servings and bake ‘em for about ten minutes in a 350 degree oven. Meanwhile, let’s whip up the sauce. We’ll stir a cup of brown sugar together with 1/2 cup of white vinegar and a ½ cup hot water. Stir well, pour over the meatballs, and bake another forty minutes. Make sure that you baste them occasionally with the juice that collects in the bottom of the pan. That sweet sauce is what takes 'em over the top. Enjoy my Sweet and Spicy Meatballs, folks. Oh, and I hope your team wins…really, I do… really... Hugs, Shellie
Nana’s Mock Toffee
Welcome back to the All Things Southern kitchen, friends. This is your lucky day. I’m gonna show you how to make Nana’s Mock Toffee! Nana is my sister, Rhonda. We actually call these things Nana’s Slap Your Mama Candy, but I thought we’d dress the name up a little. I'm professional like that. Come on, and I'll show you how to stir 'em up!
First, I’ve taken a 9x13 inch cookie sheet, lined it with foil for easy cleanup and covered it with store bought graham crackers. You’ll have to separate a few of ‘em to piece together a complete layer. Next, we’ll chop these pecans and spread a cup over the top of the crackers. Now, we'll take a stick of real butter and a stick of margarine; melt it down, combine it with a half cup of sugar and turn it up on high. Once it begins boiling, we’ll let it roll for two full minutes. Then we’ll pour it over our pecan covered graham crackers and bake it at 350 degrees for eight to ten minutes. Once it cools slightly, you’ll want to go ahead and score it with a sharp knife. You should be able to follow the perforations of the graham crackers to break your toffee into individual servings. You’re gonna love these things. Just don't slap anyone over 'em. We don’t condone violence on the ATS porch. No, sir, we do not.
Sausage and Egg Breakfast Muffins
Welcome back to the All Things Southern kitchen, folks. I’m making Sausage and Egg Breakfast Muffins today. These are so much better than the fast food variety, and they’re almost as easy as a trip through the drive-in.
I’ve just finished browning and draining a half pound of pork sausage. Now I'll beat a dozen eggs in my mixing bowl here and a half cup each of chopped onion and green pepper. We’ll season this with ¼ teaspoon each of garlic powder, salt, and pepper. Now we’ll stir in our browned sausage along with a ½ cup of shredded cheddar cheese. We’ll spray a muffin tin with non stick cooking spray and spoon our mixture into it equally. Bake at 350 for 20-25 minutes and enjoy. YUM! Enjoy my Sausage and Egg Muffins for your bunch, folks. It’s good eating from the All Things Southern kitchen to yours!
