Southern Bite http://southernbite.com Stacey Little's Southern Food & Recipe Blog Wed, 22 Apr 2015 19:00:48 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.3 Pimento Cheese Biscuits http://southernbite.com/2015/04/22/pimento-cheese-biscuits/ http://southernbite.com/2015/04/22/pimento-cheese-biscuits/#comments Wed, 22 Apr 2015 15:40:42 +0000 http://southernbite.com/?p=7244 How does a Southerner make a buttermilk biscuit even better – has adds pimento cheese to it, of course.   Y’all, seriously.  These biscuits are crazy delicious and super easy. I know a lot of people…read more »

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Pimento Cheese Biscuits

How does a Southerner make a buttermilk biscuit even better – has adds pimento cheese to it, of course.   Y’all, seriously.  These biscuits are crazy delicious and super easy.

Pimento Cheese Biscuits I know a lot of people are intimidated by making homemade biscuits, but it really can be super simple.  It just takes the right recipes, some decent, tools, and a little confidence.  Here are some of my favorite tips for perfect biscuits:

  1. Don’t overwork the dough.  Get it all blended in well, but don’t over mix it.  You’re going to knead it some and that will help getting everything together.
  2. Folding the dough over on itself creates layers.  In my recipe, I call for you to fold the dough over on itself 3 or 4 times.  This helps to create the flaky layers everyone loves.
  3. Use a biscuit cutter.  You need something with a sharp edge that will cut the dough and not just seal the edges together.  Avoid using a drinking glass if possible.  The thin, sharper edges of a biscuit cutter just work better.
  4. Don’t twist the biscuit cutter.  Twisting the cutter will work to seal the edges of the biscuit and keep it from rising.  Use a quick up and down motion without twist the cutter.
  5. Use the right flour.  I know it’s not available everywhere, but where you can find it, definitely use White Lily flour.  The soft winter wheat that the folks at White Lily use to make their flour is like no other.  It gives biscuits their tender texture and great rise!

Pimento Cheese Biscuits

If you like biscuits with crunchy edges (like I do), give the biscuits some room and space them out on the baking sheet.  If you prefer taller biscuits with tender edges, you can place them on the baking sheet where their edges are just touching.

Pimento Cheese Biscuits

These biscuit are pretty versatile, too.  They are the perfect complement to supper.  It’s also great to use a smaller biscuit cutter and serve them as tea-sized biscuits for a party or shower.

Pimento Cheese Biscuits

I just couldn’t resist showing you the cheesy inside of these babies.

Pimento Cheese Biscuits

I love these things just about anyway, but especially love them with a little pepper jelly.

Pimento Cheese Biscuits

Seriously, working with the folks with White Lily has been a true blessing to me.  Not only are the folks behind the brand absolutely amazing to work with, but the product itself is something that my family has been using for generations.  There’s just nothing quite like the soft winter wheat that while Lily Flour is made with.  It’s the secret behind many incredible Southern biscuit recipes.  I even tout the product in my cookbook because I love it so much and truly believe it’s the best flour for biscuits.  If you’ve never used it, you’ve just got to try it.

Pimento Cheese Biscuits

Pimento Cheese Biscuits
 
Serves: About 12 biscuits (depending on the cutter size)
Ingredients
  • 2½ cups White Lily® self-rising flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ cup butter
  • 1 cup buttermilk
  • 1 (3-ounce) jar diced pimentos, drained well
  • 1½ cups shredded sharp cheddar cheese
Instructions
  1. Preheat the oven to 475°. In a large bowl combine the self-rising flour, salt, and sugar. Add the butter, and cut it into the flour using a pastry cutter or large fork. The mixture should be crumbly. Stir in the buttermilk, pimentos, and cheese and mix until everything is just combined.
  2. Turn the dough out onto a well-floured surface. Knead the dough lightly, being sure to fold the dough in half 3 or 4 times. This helps create flaky layers. Gently roll the dough out to about ¾-inch thick. Use a biscuit cutter to cut the biscuits by pressing the cutter straight down. Do not twist the cutter. Transfer the biscuits to a baking pan. Bake the biscuits for 14 to 16 minutes or until just golden brown.

 This post is sponsored by The J.M. Smucker Company. While they compensated me for this post and provided product samples, the opinions herein are my own. Plus, my family has been using White Lily Flour for generations, so I’d be saying good things about it even if they weren’t paying me.

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Easy No-Churn Oreo Ice Cream http://southernbite.com/2015/04/15/easy-no-churn-oreo-ice-cream/ http://southernbite.com/2015/04/15/easy-no-churn-oreo-ice-cream/#comments Wed, 15 Apr 2015 14:40:18 +0000 http://southernbite.com/?p=7233 I’ve been seeing these recipes for no-churn ice cream float around for a while now, but I was hugely skeptical.  I decided to give it a try and low and behold, this stuff is AMAZING. …read more »

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No-Churn Oreo Ice Cream

I’ve been seeing these recipes for no-churn ice cream float around for a while now, but I was hugely skeptical.  I decided to give it a try and low and behold, this stuff is AMAZING.  I’ve tried several versions now and this Oreo version is my absolute favorite.  It might have something to do with the fact that I’m obsessed with Oreos and that Oreo ice cream is probably my favorite ice cream, but regardless… this one is my favorite!  It literally takes 15 minutes and is SO much easier than making it the old-fashioned way in the churn.

And while we’re talking about it, I’m just going to go ahead and tell you that every kid should get to experience the process of homemade ice cream at least one time in their lives.  Growing up, it was always my job to sit on the ice cream maker while the grown ups took turns cranking the handle on the old ice cream maker.  Yeah, I’m sure my grandparents had an electric one, but there is just something about hand-turned ice cream that tastes better.  I think it’s probably the sweet reward after all the hard work that goes into it!  Wow, such fond memories of sitting on that beach-towel-wrapped ice cream maker on my grandparents carport…  y’all go make some ice cream.  :)  No-Churn Oreo Ice Cream

Easy No-Churn Oreo Ice Cream
 
Ingredients
  • 2 cups heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 20 Oreo cookies, coarsely crushed
Instructions
  1. In a stand mixer (or in a large bowl with a hand mixer) beat the cream until stiff peaks form. While continuing to beat, slowly add in the vanilla and sweetened condensed milk. Mix until combined. Gently fold in the cookies with a spatula. Transfer the mixture to a freezer safe container with a lid and freeze for at least 4 hours. Scoop and enjoy!

 

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Virtual Cornbread Potluck and a Giveaway! http://southernbite.com/2015/04/09/virtual-cornbread-potluck-and-a-giveaway/ http://southernbite.com/2015/04/09/virtual-cornbread-potluck-and-a-giveaway/#comments Thu, 09 Apr 2015 11:30:31 +0000 http://southernbite.com/?p=7204 The National Cornbread Festival is just a few weeks away (April 25 &26) and I’m thrilled to once again be judging the Martha White®/Lodge Cast Iron® National Cornbread Cook-Off!  This is the cook-off’s 19th year,…read more »

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2015 Virtual Potluck LogoThe National Cornbread Festival is just a few weeks away (April 25 &26) and I’m thrilled to once again be judging the Martha White®/Lodge Cast Iron® National Cornbread Cook-Off!  This is the cook-off’s 19th year, but this one will look a little different from previous years, though.  Instead of calling for entries, past grand prize winning recipes have been judged and narrowed down to the top 10.  These past winners will be returning to compete against the best of the best at this year’s All-Star Cornbread Cook-Off.

IMG_2691Last year was a blast and I’m super excited to be involved again.  The food was amazing and if you’ve never been to the National Cornbread Festival, it’s something you need to add to your bucket list. From the cook-off, to a buttermilk chugging contest, fireworks, a carnival, a street dance, amazing arts and crafts vendors, and lots and lots of cornbread – it is a great event that is family-friendly. Y’all come join us!

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To celebrate, some of my blogging friends and I have compiled a great list of our own all-star cornbread recipes.  This is seriously some good eatin’ here, folks!  Be sure to check out all these amazing recipes from my friends!

Mexican Cornbread

I’m sharing my Mom’s Mexican Cornbread from last year!  It’s my own all-star recipe and is, by far, one of the most popular recipes on Southern Bite!  Here’s what everyone else is bringing to the party:

Brandie from The Country Cook: Cornbread Waffles with Chili & Fixins’

Christin from Spicy Southern Kitchen: Mexican Chicken Cornbread Casserole

Christy from Southern Plate: Cornbread Pan Sandwiches

Jenny from Picky Palate: Chicken Taco Cornbread Wedges

Linda from Southern Pantry: BLT Cornbread Salad

Melissa from Melissa’s Southern Style Kitchen: Kickin’ Crab Corn Muffins

Paula from Call Me PMC: Cheesy Chorizo Cornbread

Robyn from Add a Pinch: Stuffed Peppers with Cornbread Crust Recipe   

Stephanie from Plain Chicken: Taco Cornbread Muffins

Tina from Mommy’s Kitchen: Mom’s Meaty Cornbread Skillet


 

About the Giveaway:

The folks at Martha White are also helping us celebrate by offering up this awesome prize pack to one lucky Southern Bite reader!  DSC01176 - CopyThe prize pack includes a Lodge cast-iron wedge cornbread pan, a packet of Martha White cornbread mix, and the new Lodge Cast Iron Cookbook!  See the details for entry below.

a Rafflecopter giveaway

This post is sponsored by Martha White and the JM Smucker Company. While they compensated me for this post and provided product samples, the opinions herein are my own. Plus, my family has been using Martha White products for generations, so I’d be saying good things about it even if they weren’t paying me.

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Best Strawberry Sheet Cake http://southernbite.com/2015/03/31/best-strawberry-sheet-cake/ http://southernbite.com/2015/03/31/best-strawberry-sheet-cake/#comments Tue, 31 Mar 2015 13:40:58 +0000 http://southernbite.com/?p=7195 Two things I need to mention here.  First, I’m sorry for all the strawberry recipes.  Its just that time of year and, well… it’s just that time of year.  Second, I don’t often throw around…read more »

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Best Strawberry Sheet Cake

Two things I need to mention here.  First, I’m sorry for all the strawberry recipes.  Its just that time of year and, well… it’s just that time of year.  Second, I don’t often throw around words like “best,” but this time I mean it.  You know how much I love the ease of a sheet cake and here we have my most favorite strawberry version.  I’ve been tweaking this recipe for some time until I got it right where I want it.   The cake is light and fluffy, but super moist and the icing is the perfect sweetness.  I just love this cake.  I mean LOVE it.  Like it ate two pieces while trying to photograph it.  There’s no shame.  It’s that good.  Now go make it so you can see what I’m talking about.  Best Strawberry Sheet Cake

Best Strawberry Sheet Cake
 
Prep time
Cook time
Total time
 
Serves: 10 to 12 servings
Ingredients
For the cake:
  • 1 (16-ounce) container fresh strawberries
  • 1 (16.5-ounce) package white cake mix
  • 3 eggs
  • ¾ cup vegetable oil
  • 1 (3-ounce) package strawberry flavored instant gelatin (I used Jell-O)
For the icing:
  • ¼ cup butter (1/2 stick), room temperature
  • 4 ounces cream cheese
  • 1½ teaspoons vanilla extract
  • 3 cups powdered sugar
  • 1 teaspoon strawberry flavored instant gelatin (reserved from cake)
  • 2 tablespoons strawberry puree
Instructions
For the cake:
  1. Wash and hull the strawberries and gently puree them in a food processor, blender, or with a hand (stick) blender. You want them to be good and chopped up but not all liquid. You will need 1 cup of this puree for the cake and 2 tablespoons for the icing. This should make more puree than you need. However, if it doesn't, pour the puree into a measuring cup and add just enough water to make 1 cup plus 2 tablespoons.
  2. Preheat the oven to 350° F and lightly spray a 9X13 baking pan (or dish) with nonstick cooking spray. In a large bowl with a hand mixer (or in a stand mixer), mix together the cake mix, eggs, and vegetable oil until well combined. Open the gelatin and measure out 1 teaspoon into a small bowl and set aside for use in the icing. Pour the remainder of the gelatin and 1 cup of the strawberry puree into the batter and mix well.
  3. Pour the mix into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.
For the icing:
  1. In a large bowl with a hand mixer (or in a stand mixer) cream together the butter and cream cheese until well combined and all lumps are gone. Add the vanilla and mix well. Slowly add 3 cups of the powdered sugar separately mixing well after each addition. Add 2 tablespoons of the strawberry puree and the reserved 1 teaspoon of strawberry flavored gelatin and mix well. Add additional powdered sugar if the icing is too thin. Spread over the cooled cake. Store in the refrigerator.

 

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Cooking Lesson: How to Make a Buttermilk Substitute http://southernbite.com/2015/03/27/cooking-lesson-how-to-make-a-buttermilk-substitute/ http://southernbite.com/2015/03/27/cooking-lesson-how-to-make-a-buttermilk-substitute/#comments Fri, 27 Mar 2015 19:17:38 +0000 http://southernbite.com/?p=7192 There’s nothing worse than getting home and realizing you’ve forgotten something for a recipe at the store.  For me, it seems like it’s always buttermilk.  Here’s a quick and easy way to turn plain milk…read more »

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There’s nothing worse than getting home and realizing you’ve forgotten something for a recipe at the store.  For me, it seems like it’s always buttermilk.  Here’s a quick and easy way to turn plain milk into buttermilk in a pinch!

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Honey Mustard BBQ Sticky Chicken http://southernbite.com/2015/03/25/honey-mustard-bbq-sticky-chicken/ http://southernbite.com/2015/03/25/honey-mustard-bbq-sticky-chicken/#comments Wed, 25 Mar 2015 14:50:25 +0000 http://southernbite.com/?p=7181 Perspective is a powerful thing.  I’ve said it so many times before.  It’s often incredibly easy for us to stand on the dead, dry grass on our own side of the fence and admire the…read more »

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Honey Mustard BBQ Sticky Chicken

Perspective is a powerful thing.  I’ve said it so many times before.  It’s often incredibly easy for us to stand on the dead, dry grass on our own side of the fence and admire the lush green field on the other side.  We become keenly aware of our current situation and focus on all the negative things that affect us, all the while dreaming of the perfectness of that green field just over the way.  What we don’t realize is that things aren’t often what they seem.  Yes, that grass is beautiful, but maybe it’s beautiful because it’s fertilized with manure.  Or maybe it’s green because it’s artificial turf.  Or maybe it’s beautiful and green because it has been spray painted.  That field fertilized with manure stinks, one good rain and the painted one will be brown again, and that fake grass, though pretty, isn’t very practical.

I say all this because it’s easy to compare ourselves and our lives to others.  Social media makes that even easier.  We see all the expensive vacations, extravagant purchases, and fancy dinners of others, not realizing that we have those moments too.  But we don’t get to see the bad stuff that happens on the other side of the fence.  We know it happens, but we get so caught up in the comparison that we lose sight of the negative over there.  It’s human nature to focus on the bad in our own lives, not seeing what good we do have.

So many times the truth behind the “other side” is that it’s just not nearly as appealing once your over there.  Sometimes rather than focusing on the “other side” we need to focus on our side.  Sure the grass is brown over here, but a little water and some sunshine and it will perk right up.  Sometimes rather than daydreaming about that perfect-looking field over there, we need to be working on maintaining our own.  Think about this…  Whatever it is that you have, someone else out there would die to have it.  It might be steady job, a loving family, or a warm, comforting home.  Remember, “Comparison is the thief of joy.”  Sometimes we just need to stop comparing and have our own joy.

Honey Mustard BBQ Sticky Chicken

Y’all this Honey Mustard BBQ Sticky Chicken is so delicious!  My family just absolutely loved it.  It’s as easy as mixing up the sauce and marinating it, then simply dumping it all in a dutch oven and cooking it.  The longer you can allow it to marinate the more flavor it will have, but if you don’t have time for it to marinate,  it’s perfectly delicious without it, too.  Different barbecue sauces will give it different flavor, so experiment until you find one you just love.  Y’all enjoy!

Honey Mustard BBQ Sticky Chicken
 
Prep time
Cook time
Total time
 
Serves: Serves about 4 to 5
Ingredients
  • 3 pounds chicken legs and thighs (skin-on)
  • 1 (18-ounce) bottle barbecue sauce (I used Kraft Original)
  • 3 tablespoons honey
  • 4 tablespoons Dijon mustard
  • 3 tablespoons vinegar
  • ½ teaspoon garlic powder
Instructions
  1. Add the chicken pieces to a gallon size zip-top bag.
  2. In a small bowl, mix together the barbecue sauce, honey, mustard, vinegar, and garlic powder. Pour the sauce over the chicken and seal the bag. Shake gently to coat the chicken and allow it to marinate in the refrigerator - the longer, the better. I usually allow mine to marinate for about 3 hours, but the marinating time isn't necessary, it just gives the chicken more flavor.
  3. Preheat the oven to 350°F. Lightly spray the inside of a large dutch oven with nonstick cooking spray. Pour the chicken and sauce into the pot and bake uncovered for about 1 hour or until the chicken is cooked through.

 

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How to Host a Biscuit Bar http://southernbite.com/2015/03/18/how-to-host-a-biscuit-bar/ http://southernbite.com/2015/03/18/how-to-host-a-biscuit-bar/#comments Wed, 18 Mar 2015 15:06:43 +0000 http://southernbite.com/?p=7157 As spring comes around the corner we can also start to see the arrival of social events like bridal showers, baby showers, and even brunches.  One of my favorite things to do when hosting morning…read more »

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Biscuit Bar

As spring comes around the corner we can also start to see the arrival of social events like bridal showers, baby showers, and even brunches.  One of my favorite things to do when hosting morning events like these is to offer a biscuit bar.  They are easy, affordable, and super fun.

For my cousin’s bridal shower, I helped my wife plan this beautiful biscuit bar.  It was a brunch event, so we knew this would be perfect, but biscuit bars really work well at any time of the day.  Here’s how we did it…

We baked the Buttermilk Biscuits (made with White Lily Flour, of course) using the recipe from my cookbook the day before and simply reheated them in the oven on the morning of the event.  We offered a host of complements that included butter,  a variety of jams and jellies, sliced ham, sausage gravy, and even some homemade preserves – all in carefully labeled, neat little jars.  (You can find links to many of the recipes pictured below the post.)Biscuit Bar

We also had other brunch themed food like fruit salad, mini quiches, yogurt, muffins, other pastries, cupcakes, juices, and sweet tea- just to name a few.  Any breakfast/brunch food will work here, we just went with things that required little work so that the hostesses could enjoy the shower as well and not run themselves ragged trying to keep up.  Anytime we plan a party, we choose two to three impressive dishes and fill the rest in with things that require little work or effort and maybe even a few store-bought items to make things easy.  Biscuit Bar

Here you can see the spread.  I like to use containers to create height on a table to give interest.  Turned over bowls, buckets, and tubs give great variation in height and make the table more appealing.  Biscuit Bar   And of course there were biscuits… lots and lots of biscuits.  Biscuit Bar

And sausage gravy…Biscuit Bar

And sliced ham with mustard…Biscuit Bar

All in all, it was a great event and the folks really loved the creativity of the biscuit bar.  It gave folks control over their meal and allowed them to fix that biscuit any way they wanted!  So the next time you plan a morning event like this, ditch the cucumber sandwiches and canapes and give folks something they’ll really enjoy – a biscuit bar!

Recipes

Biscuits – The biscuits we used in this event are from the recipe that is in my cookbook.  However, you can find a few biscuits recipes on the blog here and here.

Peach Freezer Jam

Sausage Gravy – This recipe can be found in my Breakfast Bites ebook.  It’s free, all you have to do is subscribe to my email list and confirm your email address to receive it!

Secret Ingredient Fruit Salad

Biscuit Bar This post is sponsored by The J.M. Smucker Company. While they compensated me for this post and provided product samples, the opinions herein are my own. Plus, my family has been using White Lily Flour for generations, so I’d be saying good things about it even if they weren’t paying me.

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Muffuletta Grilled Cheese http://southernbite.com/2015/03/17/muffuletta-grilled-cheese/ http://southernbite.com/2015/03/17/muffuletta-grilled-cheese/#comments Tue, 17 Mar 2015 13:51:29 +0000 http://southernbite.com/?p=7127 March Madness is here and whether you’re hosting a party or heading out to one, sandwiches are a must!  The folks over at Cobblestone Bread Co. make it easy by offering up some of the best bread…read more »

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Muffuletta Grilled Cheese

March Madness is here and whether you’re hosting a party or heading out to one, sandwiches are a must!  The folks over at Cobblestone Bread Co. make it easy by offering up some of the best bread out there to make those sandwiches even better!  From their Grinder Sub Rolls, Philly Steak Rolls, and Windy City Hot Dog Buns to their Corn Dusted Kaiser Rolls, Sesame Twist Hamburger Rolls, and Toasted Onion Rolls, they have a fresh, restaurant-quality bread for every imaginable use!  Muffuletta Grilled Cheese

These Muffuletta Grilled Cheese Sandwiches are perfect for Final Four party because they are hearty, filling, and filled with amazing flavor!  The gooey cheese and olive spread just make these babies sing!  Have the sandwiches pre-made and pop them on the skillet when company arrives so they’re gooey and piping hot!

Be sure to check Cobblestone Bread Co. out on Pinterest  for a host of other great sandwich recipes and follow them on Facebook, Instagram, and YouTube for more!

Muffuletta Grilled Cheese
 
Prep time
Cook time
Total time
 
Serves: 1 sandwich
Ingredients
For each sandwich:
  • 2 slices Cobblestone Bread Co. Million Dollar White Bread
  • 5 tablespoons jarred olive salad or muffuletta olive mix
  • 2 ounces sliced provolone cheese
  • 2 ounces sliced mozzarella cheese
  • 2 ounces sliced genoa salami
  • 2 ounces sliced mortadella
  • 2 ounces sliced ham
  • 1 tablespoon butter, halved
Instructions
  1. Assemble the sandwich by laying the pieces of bread on a clean work surface. Spread the olive salad on one side then top with the provolone cheese. Add the salami, mortadella, ham, and mozzarella cheese. Top with the other slice of bread.
  2. Preheat a nonstick skillet over medium-high heat and melt half the butter in the pan. Add the sandwich and cook on one side for 2 to 3 minutes or until golden brown. Add the other half of butter and flip the sandwich over and grill for an additional 2 to 3 minutes. Slice and serve immediately.

 

This is a sponsored conversation written by me on behalf of Cobblestone Bread Company via Burst Media. The opinions and text are all mine.

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Win a Three Brothers Bakery Pecan Pie http://southernbite.com/2015/03/14/win-a-three-brothers-bakery-pecan-pie/ http://southernbite.com/2015/03/14/win-a-three-brothers-bakery-pecan-pie/#comments Sat, 14 Mar 2015 14:51:07 +0000 http://southernbite.com/?p=7142 Happy Pi(e) Day!  To celebrate, I’ve teamed up with the folks from Three Brothers Bakery to give away one of my most favorite pies – Pecan Pie!  See the easy options below to enter!  You have until…read more »

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3BB_411

Happy Pi(e) Day!  To celebrate, I’ve teamed up with the folks from Three Brothers Bakery to give away one of my most favorite pies – Pecan Pie!  See the easy options below to enter!  You have until 3/15/15 at 11:59 pm to enter.

Never win anything? (yeah, me either!)  Winning isn’t the only way to get  a delicious Three Brothers Pecan Pie, you can order one directly from them and have it shipped to your door!  And for every Classic Pecan Pie you order online or in-store from Three Brothers on 3/15 and 3/16, Three Brothers will donate 10% to a charity dear to my heart, St. Jude Children’s Research Hospital.

For all other varieties, the bakery will be offering a special discount of $3.14 for whole pies in honor of the day.  How great is that?!?!

a Rafflecopter giveaway

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Strawberry Delight http://southernbite.com/2015/03/10/strawberry-delight/ http://southernbite.com/2015/03/10/strawberry-delight/#comments Tue, 10 Mar 2015 15:32:28 +0000 http://southernbite.com/?p=7123 The minute I see that first case of Florida strawberries arrive in the grocery store, my mind immediate switches into spring mode – imagining all I can do with those sweet little babies.  This urge…read more »

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Strawberry Delight

The minute I see that first case of Florida strawberries arrive in the grocery store, my mind immediate switches into spring mode – imagining all I can do with those sweet little babies.  This urge got strengthened a few weeks back when we had a delicious Florida strawberry tasting as part of Food Blog Forum at Walt Disney World.  It was so neat to have several different varieties there together so we could taste the difference!

I just love strawberries… from my Strawberry Cobbler, and Strawberry Bread, to Fresh Strawberry Pie.  So, based on the success of my Oreo Delight and Lemon Icebox Delight, here’s a Strawberry version that I just know you’ll love!   The crunchy shortbread crust, combined with the creamy cream cheese layer, and the sweet, delicious strawberries makes this one a real winner!  It’s one of those things, too, that seems to get better over time.  Y’all enjoy!Strawberry Delight - Southern Bite

Strawberry Delight
 
Prep time
Cook time
Total time
 
Serves: 10 to 12 servings
Ingredients
  • 1 (16-ounce) container fresh strawberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1½ cups all-purpose flour
  • ¾ cup firmly packed light brown sugar
  • ½ cup butter
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 2 (8-ounce) containers frozen whipped topping, thawed (I use Cool Whip)
Instructions
  1. Wash, hull, and slice the strawberries. Place them in a small bowl and add the sugar and lemon juice. Mix well and set aside.
  2. Preheat the oven to 350° and lightly spray a 9X13 baking dish with nonstick cooking spray.
  3. In a medium bowl, combine the flour and brown sugar. Cut the butter into the flour and sugar mixture using a pastry blender or two forks until the butter resembles small peas. Pour the flour mixture into the bottom of the prepared baking dish, spread evenly, and press flat to form the crust. Bake the crust for 10 to 12 minutes or until firm. Allow to cool completely.
  4. In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. Stir well to combine. Spread the mixture evenly over the cooled crust.
  5. Next, drain the strawberries. (Be sure to save that delicious syrup for something - even if it's just to drink it all by itself. It's my favorite part of this recipe. :) ) Layer the drained berries evenly on top of the cream cheese mixture.
  6. Top with the remaining container of whipped topping. Refrigerate for at least 2 hours before serving.

 

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