Southern Bite http://southernbite.com Stacey Little's Southern Food & Recipe Blog Tue, 19 May 2015 02:16:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Cooking Lesson: How to Cut Up a Whole Chicken http://southernbite.com/2015/05/14/cooking-lesson-how-to-cut-up-a-whole-chicken/ http://southernbite.com/2015/05/14/cooking-lesson-how-to-cut-up-a-whole-chicken/#respond Thu, 14 May 2015 13:58:48 +0000 http://southernbite.com/?p=7359 Buying a whole chicken and cutting it up yourself can save a lot of money.  In this video, I show you how to easily cut up a whole chicken.

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Buying a whole chicken and cutting it up yourself can save a lot of money.  In this video, I show you how to easily cut up a whole chicken.

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Slow Cooker Meatballs http://southernbite.com/2015/05/12/slow-cooker-meatballs/ http://southernbite.com/2015/05/12/slow-cooker-meatballs/#comments Tue, 12 May 2015 14:17:33 +0000 http://southernbite.com/?p=7340 Schedules are growing more hectic in the Little household with the arrival of the warmer weather.  So, once again, I’m turning to my trusty sidekick – the slow cooker – to help with dinner.  Lots…read more »

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Slow Cooker Meatballs

Schedules are growing more hectic in the Little household with the arrival of the warmer weather.  So, once again, I’m turning to my trusty sidekick – the slow cooker – to help with dinner.  Lots of folks think of the slow cooker as a cool weather appliance, but I love it for the ease of getting meals ready during the busy time of the year and love that it doesn’t heat up the whole house when it’s so warm outside.  These Slow Cooker Meatballs are a great way to do just that.  Pop them in the slow cooker in the morning and when you get home all you’ve got to do is boil some pasta and make a salad.  You can even use these to make amazing meatballs sandwiches.

Slow Cooker MeatballsSo let’s get to making some meatballs, shall we?  Here we have all our ingredients in one big bowl.

Slow Cooker Meatballs

Now, the first instinct is to just dive right in there and start squishing around.  But, I’ve found that using a fork to “stir” everything together works better because it keeps the mixture from getting overworked.  You’ll just need to make sure it’s all mixed well.

Slow Cooker Meatballs

Scoop out about 1/4 cup of the meat mixture and roll it into a ball.  I like to use a 1/4 cup cookie scoop for this.  It’s keeps them all the same size.

Slow Cooker MeatballsSlow Cooker Meatballs

We’ve got one jar of the sauce in the slow cooker (that’s been sprayed with nonstick cooking spray -you’ll thank me when it’s clean-up time).  Put the meatballs all in there and then top with the other jar of sauce.  Then put the lid on it and cook on low for about 5 hours.

Slow Cooker Meatballs

There you have it!  Delicious and EASY Slow Cooker Meatballs.  These are great served over pasta or even in a meatball sandwich!

Slow Cooker Meatballs

Slow Cooker Meatballs
 
Prep time
Cook time
Total time
 
Serves: About 12 meatballs
Ingredients
  • 2 (24-ounce) jars spaghetti sauce
  • 1½ pounds ground beef
  • 1 egg, lightly beaten
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup seasoned bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Lightly spray the crock of a slow cooker with nonstick cooking spray. Pour one jar of the sauce in the slow cooker.
  2. In a large bowl, combine the ground beef, egg, garlic powder, onion powder, bread crumbs, salt and black pepper. (I like to use a fork for this. It gets everything blended without overworking the mixture.) Scoop about ¼ cup of the meat mixture and roll it into a ball. Place the meatball into the slow cooker on top of the sauce and repeat until all of the meat mixture has been formed into balls. Top with the other jar of sauce and cook covered on low for about 5 hours.

Slow Cooker Meatballs

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Strawberries and Cream Biscuits and the Biscuits Cookbook http://southernbite.com/2015/05/06/strawberries-and-cream-biscuits-and-the-biscuits-cookbook/ http://southernbite.com/2015/05/06/strawberries-and-cream-biscuits-and-the-biscuits-cookbook/#comments Wed, 06 May 2015 14:38:01 +0000 http://southernbite.com/?p=7305 I’m super excited to share this new recipe with y’all. It comes from my pal Jackie’s new cookbook – Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen!  You probably recognize her name from…read more »

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Strawberries and Cream BiscuitsI’m super excited to share this new recipe with y’all. It comes from my pal Jackie’s new cookbook – Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen!  You probably recognize her name from her popular blog over at Syrup and Biscuits.  She’s always serving up good eats over there and now she sharing her heritage and family biscuits recipes in her new book!

I’m so excited for Jackie and this beautiful book that released yesterday!  If you love biscuits (and who doesn’t) then you’ll love this book!  It’s filled with amazing recipes that will certainly get you thinking outside of regular buttermilk biscuits.  With recipes that range from these delicious Strawberries and Cream Biscuits to an amazing Pepperoni Skillet Pizza with a biscuit crust, there’s truly something for everyone in here!

Strawberries and Cream Biscuits I made these Strawberries and Cream Biscuits and my family went wild over them!  I often try recipes out of books and end up never using the recipes again, but I’ve already had requests for these again, so I’ve got a sneaking suspicion that these will be added to the regular rotation at our house.  Y’all enjoy!

Get the book here: Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen

Strawberries and Cream Biscuits and the Biscuits Cookbook
 
Prep time
Cook time
Total time
 
Serves: 12 to 15 biscuits
Ingredients
  • 2 cups self-rising flour
  • 1 tablespoon sugar
  • ½ cup unsalted butter
  • 1 cup fresh diced strawberries
  • 1 cup plus 1 tablespoon heavy cream
  • cooking oil and granulated sugar for tops
Instructions
  1. Place flour and sugar in a large bowl. Cut or rub in butter until flour resembles coarse meal.
  2. Add strawberries and heavy cream. Stir until dough is wet and sticky.
  3. Turn out onto a well-floured surface. Sprinkle dough with flour and gently knead, adding additional flour as needed until dough in no longer sticky.
  4. Roll out to 1 inch thick. Cut with with a 2½-inch biscuit cutter dipped in flour. Place on a baking sheet oiled or covered in a baking mat.
  5. Brush tops of biscuits with cooking oil. Sprinkle with granulated sugar.
  6. Bake in preheated 450° oven for 15 minutes or until tops are golden brown.

 

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Bacon-Wrapped Teriyaki Grilled Chicken Tenders http://southernbite.com/2015/05/04/bacon-wrapped-teriyaki-grilled-chicken-tenders/ http://southernbite.com/2015/05/04/bacon-wrapped-teriyaki-grilled-chicken-tenders/#comments Mon, 04 May 2015 14:39:08 +0000 http://southernbite.com/?p=7266 This is a sponsored post written by me on behalf of Char-Broil for IZEA. All opinions are 100% mine. Summer is right around the corner and that means it’s time to pull out the grill!…read more »

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This is a sponsored post written by me on behalf of Char-Broil for IZEA. All opinions are 100% mine.

Bacon Wrapped Teriyaki Chicken Tenders Summer is right around the corner and that means it’s time to pull out the grill! Now, I’ll admit I usually opt to go for the much easier setup of my natural gas grill, but it just doesn’t offer the delicious flavor of a charcoal grill. The folks from Char-Broil asked me to try out their new Char-Broil Kettleman Grill. And I must admit, I’m really impressed! It’s been an updated and is a vastly improved kettle-style grill that is more efficient and easier to use. This new grill gives you more control over temperature. The porcelain coated no-fall-through grate allows charcoal flavor through while keeping flames away from food. I haven’t had one single flare-up the entire time I’ve been using the grill! You can even throw wood chips on the grate for added flavor. Because of the design, small foods like shrimp or asparagus will never fall into the fire. And it’s a cinch to clean up! The charcoal rests on a grate inside the grill and once they are ash, they fall through the grate to an ash collection bin in the bottom that easily slides out for cleaning! The Char-Broil Kettleman also comes in a price point that’s comfortable for most folks. At only $139, you can find it at Lowes or learn more about the Kettleman grill here.

Bacon Wrapped Teriyaki Chicken Tenders To break mine in, I whipped up these SUPER easy, 3-ingredient Bacon-Wrapped Teriyaki Chicken Tenders. They are great for a busy weeknight and kids love them! Plus, it’s one of those things that you can really pair with any side.

Bacon Wrapped Teriyaki Chicken Tenders

Bacon-Wrapped Teriyaki Grilled Chicken Tenders
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 to 3 pounds chicken tenders
  • ½ cup prepared teriyaki sauce
  • 1 (12-ounce) package sliced bacon
Instructions
  1. Toss the chicken tender with the teriyaki sauce and allow them to marinate for 30 minutes t 1 hour.
  2. Heat the grill to medium-high heat.
  3. Remove the chicken from the marinade and discard it. Wrap a piece of bacon around each chicken tender, securing the ends with a toothpick if you desire.
  4. Grill the chicken tender for 4 to 5 minutes on each side or until they are cooked through and the bacon is crisp.

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25+ Brunch Recipes to Help You Celebrate Mom! http://southernbite.com/2015/05/03/25-brunch-recipes-to-help-you-celebrate-mom/ http://southernbite.com/2015/05/03/25-brunch-recipes-to-help-you-celebrate-mom/#comments Sun, 03 May 2015 13:34:00 +0000 http://southernbite.com/?p=7289 Mother’s Day is right around the corner, so treat Mom to a home-cooked brunch that will let her know just how important she is!   I’ve gathered some of my favorite breakfast/brunch recipes from SouthernBite.com as…read more »

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Mother'sDay2015

Mother’s Day is right around the corner, so treat Mom to a home-cooked brunch that will let her know just how important she is!   I’ve gathered some of my favorite breakfast/brunch recipes from SouthernBite.com as well as some of my favorite bloggers to help get you started!  Whip up a brunch like this and I promise you’ll be her favorite!

Blueberry Pull-Apart BiscuitsBlueberry Pull-Apart Biscuits

Bacon and Spinach Mini Quiches

Overnight Stuffed French Toast

Ham and Cheese Waffles

Ham and Cheese Waffles

Slow Cooker Breakfast Casserole

Secret Ingredient Fruit Salad

Secret Ingredient Fruit Salad

Tater Tot Breakfast Casserole

Peach Freezer Jam 3

Peach Freezer Jam

Southern Style Chocolate Gravy and Cream Biscuits

Crock Pot Fresh Berry Syrup

Grits and Sausage Casserole

Grits and Sausage Casserole

Sausage and Pancake Corndog Muffins

Praline French Toast Casserole

Quick Quiche2

Quick Quiche

Baked Ham and Egg Cups


Overnight Yeast Waffles

No-Cutter Buttermilk BiscuitsNo-Cutter Buttermilk Biscuits

Easy Blueberry Muffins

Crock Pot Glazed Coffee Cake

Fresh Fruit Salad with Honey-Lime Dressing | SouthernBite.com

Fresh Fruit Salad with Honey-Lime Dressing

Pimento Cheese Biscuits

Pimento Cheese Biscuits

Hash & Eggs

Strawberry Muffin Mix Waffles

Cream Cheese Danish

Almond Cream Cheese Danish

Smoked Sausage Frittata

Peach Baked Oatmeal Pudding

Blueberry Sour Cream Muffins with Lemon Glaze

Sticky Pecan Cinnamon Buns | SouthernBite.com

Sticky Pecan Cinnamon Buns

Mother's Day Pinterest 2015

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Hamburger Steaks http://southernbite.com/2015/04/29/hamburger-steaks/ http://southernbite.com/2015/04/29/hamburger-steaks/#comments Wed, 29 Apr 2015 15:23:09 +0000 http://southernbite.com/?p=7273 I just love a good hamburger steak.  I grew up eating them.  I’m sure we all did.  And sometimes there is just nothing quite like it.  Often times, my mother would wrap a piece of…read more »

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Easy Hamburger Steaks

I just love a good hamburger steak.  I grew up eating them.  I’m sure we all did.  And sometimes there is just nothing quite like it.  Often times, my mother would wrap a piece of bacon around the edges of each one for even more flavor.

Easy Hamburger Steaks

Keep in mind that when you’re making your patties, that they are going to shrink a bit, so make them big.  You can also make a little indention in the middle of each of them with your thumb to prevent them from puffing up too much and turning into meatballs rather than hamburger steaks.  One time, my wife was making hamburgers for the grill and didn’t quite get them big enough.  They grilled up to look just like meatballs so we always kid her about that.  But she’d be embarrassed if I told you that, so don’t mention it.  :)

Easy Hamburger Steaks

It’s important to get your pan screaming hot when you put the patties in there.  The trick is to get the dark brown color on them like the picture above.  That’s where all that delicious flavor comes from.  Put them in the skillet and don’t touch them until you flip them.  Serious, hands off!

Easy Hamburger Steaks

Now that’s some deliciousness right there, folks!  We usually served these with mashed potatoes and a vegetable, but they are great served along rice or even french fries – if you want!  :)  Y’all enjoy!

Easy Hamburger Steaks

Hamburger Steaks
 
Prep time
Cook time
Total time
 
Serves: 4 servings (or more)
Ingredients
  • 1.5 pounds ground beef
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon ground mustard
  • 1 small onion thinly sliced
  • 1 (10.5-ounce) can French onion condensed soup - undiluted
  • 1 (.75-ounce) packet brown gravy mix
  • ½ cup water
  • 1 tablespoon Worcestershire sauce
Instructions
  1. Crumble the ground beef into a large bowl and sprinkle with the garlic powder, onion powder, salt, pepper, and ground mustard. Blend well. (I like to use a fork for this. It keeps you from overworking the mixture - which can produce a tough hamburger steak.) Divide the mixture into 4 equal amounts (or more if you want smaller steaks) and form them into patties.
  2. Place a nonstick skillet over medium-high heat. Once the pan is hot, place the steaks in the skillet and allow them to cook without touching them for about 4 minutes. Flip them over and cook them for an additional 4 minutes. (You want to get a nice dark brown color on them - that's where the flavor is.) Remove the steaks from the pan and allow them to rest on paper towels.
  3. Drain away all but about 2 tablespoons of the grease from the pan. Put the pan back on the heat and add the sliced onions. Cook until just translucent (about 3 minutes). Add the undiluted onion soup, gravy mix, and water and stir well. Bring to boil, reduce the heat to a simmer, and stir in the Worcestershire sauce. Add the hamburger steaks back to the pan and cook until they are done to your liking.

Easy Hamburger Steaks

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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!

IMG_2697

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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