Southern Bite http://southernbite.com Stacey Little's Southern Food & Recipe Blog Tue, 28 Jul 2015 14:20:59 +0000 en-US hourly 1 Easy Pickled Onions http://southernbite.com/2015/07/28/easy-pickled-onions/ http://southernbite.com/2015/07/28/easy-pickled-onions/#respond Tue, 28 Jul 2015 14:20:59 +0000 http://southernbite.com/?p=7503 Last school year, I helped the parent/teacher organization do several luncheons for the teachers at Jack’s school.  They were a little way to show our appreciation for all they did for our kids.  And having…read more »

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These Easy Pickled Onions don't require any cooking and are great on just about everything!

Last school year, I helped the parent/teacher organization do several luncheons for the teachers at Jack’s school.  They were a little way to show our appreciation for all they did for our kids.  And having seen all they do first-hand… those folks NEED to be appreciated!  LOL!  At the end-of-the-year party, we hosted a barbecue for them and I served these pickled onions alongside.  Everyone enjoyed them so much, they asked me to share the recipe.  So, here they are!  Super simple, but super delicious!  These are great served with barbecue and on a barbecue sandwich.  They’re great on burgers and hot dogs, even on tacos!  They’re great by themselves.  You get the idea… lots of uses for them!  Y’all enjoy!

Easy Pickled Onions
 
Prep time
Total time
 
Ingredients
  • 2 medium red onions, thinly sliced
  • 1 cup hot water
  • 1 cup apple cider vinegar
  • 1½ tablespoons sugar
  • 2 teaspoons salt
Instructions
  1. Place the onions in a quart jar with a tight fitting lid. It might be necessary to pack them down pretty hard to get them in there.
  2. In a small bowl. combine the hot water, cider vinegar, sugar, and salt. Stir until the sugar and salt have dissolved. Pour the liquid over the onions - enough to cover them fully. Place the lid on and refrigerate overnight, at least. The red color on the onions will fade and the onions will turn a light pink. Serve on burgers, hotdogs, bbq sandwiches, by themselves, you name it! They're even great on tacos!

 

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Ball Park Park’s Finest Grillathon – Win a Trip to NYC http://southernbite.com/2015/07/23/ball-park-parks-finest-grillathon-win-a-trip-to-nyc/ http://southernbite.com/2015/07/23/ball-park-parks-finest-grillathon-win-a-trip-to-nyc/#respond Thu, 23 Jul 2015 14:25:38 +0000 http://southernbite.com/?p=7490 “This is a sponsored conversation written by me of behalf of Ball Park® brand. The opinions and text are all mine.”  We’re celebrating National Hotdog Day here on Southern Bite but sharing some of my…read more »

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“This is a sponsored conversation written by me of behalf of Ball Park® brand. The opinions and text are all mine.” Ball Park

We’re celebrating National Hotdog Day here on Southern Bite but sharing some of my family’s fun twists on hotdogs and by telling you how you can win a trip to New York City to take part in the Park’s Finest Grillathon to break a world record!  That’s right, you and a friend can join Ball Park‘s grilling team on August 13th in NYC to break the Guinness World Record for Longest Barbecue Marathon!  If you’re an avid griller and love a great dog, you need to click over to their site to see how to enter.  It’s as simple as shooting a short video of you and showing your grill master prowess.

Ball Park

Now, speaking of hot dogs… Have y’all tried the new Ball Park Park’s Finest premium hot dogs?  These things as ridiculously good!  They’re made with 100 percent beef and contain no artificial preservatives, no artificial flavors, colors or fillers, and no nitrates or nitrites added.

I figured it was going to be just another hot dog, but with flavors like Jalapeno Cheddar,  Slow Cooked Chili, Signature Seasoned, Slow Smoked Hickory, and Cracked Dijon Mustard… I was wrong.  We tried the Signature Seasoned and the Slow Smoked Hickory and they both were fantastic and so much more flavorful than your regular ol’ hot dog.  I mean, you can see the spices and seasonings right in them!

Ball Park

We had our own little grillathon last weekend and played around with fun and different toppings.  I’ll admit that with the great flavor of Ball Park Park’s Finest, I liked them simply with mustard and relish, but the family got a little creative.  Jack topped his hot dog with one of his favorite things… mac and cheese!  And it was surprisingly delicious.  I was also a big fan of the one topped with chili and sour cream.  I’ve never thought about putting sour cream on a chili dog, but it was great!

Ball Park

If you’re a hot dog fan or have some in your family, you should definitely check out the Ball Park Park’s Finest.  They are seriously delicious!  And don’t forget to enter to be part of the Park’s Finest Grillathon!  Spending a few days in NYC grilling and breaking a world record sounds like a blast to me!

Ball Park

This is a sponsored conversation written by me on behalf of Ball Park. The opinions and text are all mine.

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Slow Cooker Chicken and Gravy http://southernbite.com/2015/07/21/slow-cooker-chicken-and-gravy/ http://southernbite.com/2015/07/21/slow-cooker-chicken-and-gravy/#comments Tue, 21 Jul 2015 15:11:07 +0000 http://southernbite.com/?p=7484 With the temperatures here flirting dangerously close to the triple digits and humidity that you can cut with a knife, I love being able to use my slow cooker to get a home-cooked meal on…read more »

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This Slow Cooker Chicken and Gravy couldn't get any easier and it's SO good!  Plus, this recipe only calls for 4 ingredients!!

With the temperatures here flirting dangerously close to the triple digits and humidity that you can cut with a knife, I love being able to use my slow cooker to get a home-cooked meal on the table without having to heat up the kitchen too much.  This Slow Cooker Chicken and Gravy is just that.  It’s a slow cooker adaptation of my Mom’s Chicken and Gravy and only calls for 4 ingredients!

I used boneless, skinless chicken breasts – because that’s what I had on hand – but you can use any chicken pieces you wish.  Serve this tender chicken and rich savory gravy with mashed potatoes or rice, add a simple veggie, and dinner is ready!  And leftovers are fantastic when you shred them up and make a French Dip style sandwich!  Y’all enjoy!  This Slow Cooker Chicken and Gravy couldn't get any easier and it's SO good!  Plus, this recipe only calls for 4 ingredients!!

Slow Cooker Chicken and Gravy
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 pounds chicken pieces - I used boneless, skinless chicken breasts
  • 1 (1-ounce) packet dried onion soup mix
  • 2 (.75 to 1-ounce) packets brown gravy mix
  • 3 cups water
Instructions
  1. Mix the onion soup mix, gravy mixes and water together in the crock of the slow cooker. Add the chicken, ensuring the chicken is covered with liquid, and cover. Cook on low for 6 to 8 hours.

 

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Secret Ingredient Meatloaf http://southernbite.com/2015/07/14/secret-ingredient-meatloaf/ http://southernbite.com/2015/07/14/secret-ingredient-meatloaf/#comments Tue, 14 Jul 2015 15:53:33 +0000 http://southernbite.com/?p=7476 I just love meatloaf.  I’m not sure exactly why, but I do.  It probably has a lot to do with the leftovers.  There’s nothing more comforting and therapeutic than a meatloaf sandwich on gooey white…read more »

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The secret ingredient in this Secret Ingredient meatloaf makes this one of the most flavorful meatloaves you'll eat!

I just love meatloaf.  I’m not sure exactly why, but I do.  It probably has a lot to do with the leftovers.  There’s nothing more comforting and therapeutic than a meatloaf sandwich on gooey white bread with some Duke’s mayo… but I digress.  Did I mentioned I love meatloaf?  The end piece is my favorite!  :)

Anyway, I’ve got a delicious twist on meatloaf for you today.  You know how a recipe combines the most basic ingredients in the most perfect ratios and the end result is just phenomenal?  Well, for me, this is one of those recipes.  This is my new favorite meatloaf.  And honestly, I really have two secrets.  The first is a method.  I don’t cook my meatloaf in a loaf pan.  I prefer to form my meatloaf in the center of a prepared 9×13 pan.  It allows all the grease to drain away and you get that golden brownness on 3 sides rather than just the top with a loaf pan.

The secret ingredient in this Secret Ingredient meatloaf makes this one of the most flavorful meatloaves you'll eat!

My other secret is blood mary mix. It adds the perfect flavor and tang to meatloaf.  I like to use a really tangy and zesty one like Zing Zang – it’s my favorite.  And I saw the other day that many stores now sell individual 12-ounce cans of bloody mary mix in the mixer sections, so that is perfect for this.

The secret ingredient in this Secret Ingredient meatloaf makes this one of the most flavorful meatloaves you'll eat!

Now, y’all go make this and be sure not to eat it all.  You’ll want that meatloaf sandwich for lunch tomorrow.  Y’all enjoy!!  :)

Secret Ingredient Meatloaf
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 pounds ground beef
  • ½ cup plain bread crumbs
  • 1 cup + 1 tablespoon zesty bloody mary mix ( I use Zing Zang)
  • 1 egg
  • 1 small onion, minced
  • 1 small bell pepper, minced
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ cup ketchup
Instructions
  1. Preheat the oven to 350°F and lightly spray a 9x13 baking dish with nonstick cooking spray. Combine the bread crumbs and the cup of bloody mary mix in a small bowl and mix well, set aside until the bread crumbs have absorbed the liquid (3 to 5 minutes).
  2. In a large bowl, combine the meat, moistened bread crumbs, egg, onion, bell pepper, garlic powder, pepper and salt. Mix until the ingredients are well incorporated. Pour the mixture into the baking dish and form into a loaf in the center of the dish.
  3. In a small bowl, combine the ketchup and remaining 1 tablespoon of bloody mary mix and spread on top of the meatloaf. Bake uncovered for 50 to 60 minutes, or until cooked through.

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Slow Cooker Boiled Peanuts http://southernbite.com/2015/07/08/slow-cooker-boiled-peanuts/ http://southernbite.com/2015/07/08/slow-cooker-boiled-peanuts/#comments Wed, 08 Jul 2015 15:25:23 +0000 http://southernbite.com/?p=7466 Yesterday I had to have an electrician come out to do some work for a kitchen upgrade I hope to tell you about soon.  In that awkwardness where he’s working and sweating and I’m sitting…read more »

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Using a slow cooker makes these boiled peanuts even easier!

Yesterday I had to have an electrician come out to do some work for a kitchen upgrade I hope to tell you about soon.  In that awkwardness where he’s working and sweating and I’m sitting on the couch watching television, I found myself trying to find something productive to do.  I grabbed a rag and went through the house wiping smudgey fingerprints off of walls and door facings.  Right outside of Jack’s bedroom I was scrubbing away when it hit me… the years of me cleaning his fingerprints off of things are numbered.  The thought brought me to my knees.   The past nearly 7 years seem nothing short of a whirlwind and I know the next 11 or so will seem even faster – a literal “blink of the eye.”  I felt the tears well up and I continued to rub those fingerprints.  I heard the electrician call for me, and I stood up and tried my best to gain my composure – you know so he didn’t see a 33 year old man in the floor crying and all :) – and went off to answer his question.  Later that day, I realized why God put that on my heart.  We’ve been toying with the idea of allowing Jack to play baseball in one of the bigger more competitive leagues here in town.  It’s something I’ve been vehemently against, but something that he and my wife have both been pushing for.  He’s an amazing little ball player – which baffles me.  I have yet to find the humor in the fact that God gave an incredibly athletic child to someone who’s athletic skill is so pathetic that he is afraid to throw the football in the front yard with his son for fear the neighbors might see him.  (Neighbors, if you’re reading this, I’m just kidding.  Not really.)  These leagues can be so competitive and put so much pressure on these little guys, it just overwhelms me.  I want to keep him in the little cocoon that is t-ball and coach pitch where I know the coach won’t yell at him if he screws up and where it really isn’t all about winning.  But, I realized that if he’s passionate about this and he’s good at it, I’ve got to let him try to be his best.  It’s just scary for this daddy.  And Lord help the first person that yells at my kid… and that’s all I’m going to say about that.  :)

Using a slow cooker makes these boiled peanuts even easier!

I have such fond memories of boiled peanuts.  I loved them as kid and still do.  I remember my Dad bringing home boiled peanuts when a guy would come to his shop selling them.  It didn’t happen too often, but I loved peeking the fridge to see that bag of peanuts sitting there.

These Slow Cooker Boiled Peanuts are so simple and easy.  The slow cooker does all the work and you don’t have to watch over them for hours upon hours.  And don’t worry, these aren’t spicy at all.  The hot sauce and creole seasoning give them flavor, not heat.  If you do like them spicy, I recommend adding in 3 or 4 tablespoons of crushed red pepper flakes.  Be sure to check out my note about using raw peanuts versus raw GREEN peanuts.  The green peanuts are usually labelled as such and are also usually heavier and a bit damp.  Raw dried peanuts will work too, you’ll just need to prep them a bit the night before.

Slow Cooker Boiled Peanuts
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 lbs raw green peanuts
  • ½ cup salt
  • 4 cloves garlic, peeled and smashed
  • ⅓ cup hot sauce
  • ¼ cup creole seasoning (I use Zatarain's)
  • 10 cups water
Instructions
  1. Rinse the peanuts in cool water and place them into the crock of the slow cooker. Add the other ingredients and stir to combine. Cover and cook on low for 20 to 24 hours. Discard liquid and store in an airtight container in the refrigerator.
Notes
I prefer raw green peanuts in this recipe, but raw dried peanuts will work as well. When using raw dried peanuts, I recommend soaking them in cool water overnight before placing them in the slow cooker.

A note about the creole seasoning: Most creole seasonings have salt in them. If you use one that doesn't, I suggest adding an additional ¼ cup salt.

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Roasted Garlic Ranch Chicken Bake http://southernbite.com/2015/07/02/roasted-garlic-ranch-chicken-bake/ http://southernbite.com/2015/07/02/roasted-garlic-ranch-chicken-bake/#comments Thu, 02 Jul 2015 14:37:40 +0000 http://southernbite.com/?p=7445 With our busy summer schedule, I’m always looking for quick and easy meal ideas.  I love just being able to throw ingredients in a dish and let it cook.  This is one of those dishes. …read more »

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This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!

With our busy summer schedule, I’m always looking for quick and easy meal ideas.  I love just being able to throw ingredients in a dish and let it cook.  This is one of those dishes.  You just kinda throw it all in a 9×13 and bake it – and it turns out amazing!

2015-06-28 13.42.34

The folks at Hidden Valley have launched a host of great new flavors like Avocado Ranch, Cucumber Ranch, Sweet Chili Ranch, and Roasted Garlic Ranch.  So I ventured to my local Walmart to check them out.  I knew the Roasted Garlic would be my favorite and of course it was.  Having seen the success of similar meals that all bake together in the oven, I wondered what might happen if I used the Roasted Garlic Ranch as the seasoning and sauce for a one pan meal.  The result… quite tasty!  The chicken turned out flavorful and juicy and of course the beans and potatoes were fantastic with the Roasted Garlic Ranch flavor!  I can imagine the Sweet Chili being really good used this way, too!

Get $1.00 off any 1 Hidden Valley Flavored Ranch Dressing at Walmart! 

This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!

The prep is super simple! Wash, peel, and slice 4 medium russet potatoes no more than 1/4 inch thick.  Then place them in a greased 9×13 pan.  Season with salt and pepper.

This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!

The top with 3 or 4 large chicken breasts and season with salt and pepper.

This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!

Add the fresh green beans around the chicken.

This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!

Top with the Roasted Garlic Ranch dressing and wrap tightly with foil.  Bake at 350°F for 40 minutes, then remove the foil and bake for 20 to 30 minutes more, or until the chicken is cooked through and the potatoes are tender.  See how simple that is?

This Roasted Garlic Ranch Chicken Bake is a quick and easy way to get a complete meal on the table!  Get $1.00 off any 1 Hidden Valley Flavored Ranch Dressing at Walmart! 

Roasted Garlic Ranch Chicken Bake
 
Prep time
Cook time
Total time
 
Serves: About 4 servings
Ingredients
  • 4 medium Russet potatoes
  • 3 to 4 large skinless chicken breasts
  • 12 to 16 ounces (1 lb) fresh green beans, washed and trimmed
  • salt and pepper
  • ¾ cup Roasted Garlic Hidden Valley Ranch Dressing
Instructions
  1. Preheat the oven to 350°F and spray a 9x13 baking dish with nonstick cooking spray.
  2. Wash, peel, and slice the potatoes in half lengthwise, then slice them into slices no wider than ¼ inch. Place them int eh bottom of the dish and add salt and pepper.
  3. Place the chicken breasts on top of the potatoes and season with salt and pepper.
  4. Place the green beans around the chicken and drizzle ranch dressing over the entire dish. Cover tightly with foil and bake for 40 minutes. Remove the foil and continue baking for 20 to 30 minutes or until the chicken is cooked through and the potatoes are tender.

This post is sponsored by Hidden Valley Ranch and DataRank, but the opinions herein are my own.

 

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Baked Ham and Pimento Cheese Egg Cups http://southernbite.com/2015/06/30/baked-ham-and-pimento-cheese-egg-cups/ http://southernbite.com/2015/06/30/baked-ham-and-pimento-cheese-egg-cups/#comments Tue, 30 Jun 2015 14:27:57 +0000 http://southernbite.com/?p=7430 Y’all, these Baked Ham and Pimento Cheese Cups are so good and so easy!  I just love how the salty ham gets a bit crispy aroudn the edges and then you’ve got the gooey cheese,…read more »

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These Baked Ham and Pimento Cheese Egg Cups are a favorite with my family!  They're easy enough for a busy weekday breakfast, but look fancy enough for company!Y’all, these Baked Ham and Pimento Cheese Cups are so good and so easy!  I just love how the salty ham gets a bit crispy aroudn the edges and then you’ve got the gooey cheese, they’re just delicious.  And they’re easy enough for a busy weekday morning, but fancy-looking enough for company.

These Baked Ham and Pimento Cheese Egg Cups are a favorite with my family!  They're easy enough for a busy weekday breakfast, but look fancy enough for company!

To start, you’ll need some thinly sliced ham, some prepared pimento cheese (I like the Palmetto Cheese brand), some eggs, and some salt and pepper.  Now, you can make as many of these as you need.  I usually make two for each person, so I made 6 in this batch.  You lightly spray a muffin pan with nonstick cooking spray then place a slice of ham in each cup.

Baked Ham & Pimento Cheese Egg Cups

Next place about 1 tablespoon of the pimento cheese in each cup.  Press it with the back of a spoon to get it all the way down in there and spread evenly.

Baked Ham & Pimento These Baked Ham and Pimento Cheese Egg Cups are a favorite with my family!  They're easy enough for a busy weekday breakfast, but look fancy enough for company!Egg Cups

Next, crack a small egg into each cup.  For those of you who prefer scrambled eggs, you can simply crack the egg into a small bowl and scramble it before you pour it into the cup.

These Baked Ham and Pimento Cheese Egg Cups are a favorite with my family!  They're easy enough for a busy weekday breakfast, but look fancy enough for company!

Top each with a little salt and pepper and then bake them in a 350°F oven for 15 to 20 minutes, depending on how you like your eggs.  See, there you go.  Easy-peasy, lemon-squeezy!  Breakfast is served!  Y’all enjoy!

These Baked Ham and Pimento Cheese Egg Cups are a favorite with my family!  They're easy enough for a busy weekday breakfast, but look fancy enough for company!

Baked Ham and Pimento Cheese Egg Cups
 
Ingredients
  • thinly sliced ham
  • prepared pimento cheese (I like to use Palmetto Cheese)
  • small eggs
  • salt
  • pepper
Instructions
  1. Preheat the oven to 350°F. Lightly spray the cups of a muffin tin. Carefully place a slice of ham into each cup, ensuring it covers the sides. There will be some overlap. Scoop 1 tablespoon of pimento cheese into each cup and gently press it into the bottom. Crack an egg into each cup over the pimento cheese. You can also crack the egg into a small bowl and scramble it and then pour it onto the cup if that's more your speed. Sprinkle with salt and pepper and bake for 15 to 20 minutes, or until the egg is done to your liking - shorter for runny yolk, longer for firm yolk. Serve immediately.

 

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No-Bake S’mores Cheesecake and What We Expect from Our Children http://southernbite.com/2015/06/23/no-bake-smores-cheesecake-and-what-we-expect-from-our-children/ http://southernbite.com/2015/06/23/no-bake-smores-cheesecake-and-what-we-expect-from-our-children/#comments Tue, 23 Jun 2015 14:51:17 +0000 http://southernbite.com/?p=7418 Last week, I was at a local restaurant for lunch when I overheard a conversation between and father and his little boy – who seemed to be about 5 or so.  The father was begging…read more »

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No-Bake S'mores Cheesecake

Last week, I was at a local restaurant for lunch when I overheard a conversation between and father and his little boy – who seemed to be about 5 or so.  The father was begging the little boy to eat and used the old “there are starving children in Africa” bit to try to convince him.  I laughed it off and considered the number of times I had heard that same line growing up.  But the more I got to thinking about it, the more I wondered if that little boy even understood what that meant.  I’ve often talked about perspective on the blog and my thoughts led me to that idea again.  So here’s what I’m wondering… Are we expecting too much from our children?

No-Bake S'mores Cheesecake

My thoughts took me back a week or so to a conversation I had with Jack in the car.  Rain had cancelled baseball practice for the second day in a row and he was in full on melt down mode – tears and all.  I remember telling him that it wasn’t a big deal and that he needed to stop being so upset about it.  But the more I thought about this conversation, the more I realized how wrong I was to tell him that.  If we as parents do our jobs, our kids not getting to go to baseball practice (or whatever it may be) should literally be the worst thing that has ever happened to them.  Our job is to protect our children from the bad things in the world.  They shouldn’t have an in dept understanding of the atrocities that are occurring around the world.  Now, don’t get me wrong, I think our kids should all have an age appropriate understanding of the hardships in life, but should my 6-year-old understand famine in Africa?  I say, no.

No-Bake S'mores Cheesecake

And while it’s easy to dismiss the tears when a favorite toy breaks as trivial, for our kids it really is one of the worst things that has happened to them.  Or at least it should be.  As I said, it’s our job to protect them and ensure they don’t experience pain and hardship.  And I think sometimes, we as parents, expect a little too much from our children.  What we see as “little things” they see as big things.  So I think it’s important to keep that perspective in mind.  Do we cater and pander to bad behavior, absolutely not.  But I think being able to understand what our kids are going through might make us better able to relate to them.  I think being able to relate to our kids makes us better parents.  But that’s just me…

No-Bake S'mores Cheesecake

Y’all this No-Bake S’mores Cheesecake is ridiculous!  It’s so easy and so delicious.  That topping with the Cool Whip and marshmallow creme is amazing.  I would eat that mess on a cracker if I could.  I just can’t wait for y’all to try it!

No-Bake S'mores Cheesecake

No-Bake S'mores Cheesecake and What We Expect from Our Children
 
Prep time
Total time
 
Serves: 8 to 10
Ingredients
  • 20 sheets of graham crackers (4 crackers each sheet)
  • ½ cup (1 stick) butter, melted
  • 2 (8-ounce) containers frozen whipped topping, thawed
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3.56-ounce to 3.8-ounce) box dark chocolate instant pudding mix
  • 1 (7-ounce) jar marshmallow creme (or marshmallow fluff)
Instructions
  1. Crush 15 of the crackers well and combine them in a bowl with the melted butter. Firmly press the mixture into the bottom of a 9-inch spring form pan that has been coated lightly with nonstick cooking spray. Refrigerate the crust while you prepare the other layers.
  2. In a stand mixer or using a hand mixer, combine 1 container of the whipped topping and the cream cheese and blend until smooth. Add the pudding mix powder and mix well. Spread this layer over the crust evenly.
  3. To make the topping, combine the other container of whipped topping and the jar of marshmallow creme in a stand mixer or with a hand mixer and blend until smooth. Spread it over the top of the chocolate mixture. Crush the remaining 5 graham crackers by hand and sprinkle them over the top. Cover and refrigerate for at least 3 hours to allow the layers to set.

 

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BBQ Chicken Tostadas and July 4th Giveaway http://southernbite.com/2015/06/19/bbq-chicken-tostadas-and-july-4th-giveaway/ http://southernbite.com/2015/06/19/bbq-chicken-tostadas-and-july-4th-giveaway/#comments Fri, 19 Jun 2015 14:38:09 +0000 http://southernbite.com/?p=7400 **Be sure to scroll down for details on the July 4th Prize Pack Giveaway… July 4th will be here before we know it and we’ll all be searching for the perfect BBQ recipes to help…read more »

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**Be sure to scroll down for details on the July 4th Prize Pack Giveaway…

Smokehouse BBQ Chicken Tostadas

July 4th will be here before we know it and we’ll all be searching for the perfect BBQ recipes to help celebrate our country’s birth!  But thanks to the folks at Farm Rich, you don’t have to have a smoker or even a grill to enjoy amazing BBQ.  Seriously!FarmRich

Their delicious new Smokehouse line includes a variety of delicious pork, beef, and chicken products that give you all of that great smokehouse flavor with absolutely none of the work!  FR_Smokehouse_BBQ PulledChicken

These BBQ Chicken Tostadas are the perfect way to take that delicious pulled chicken BBQ and kick it up a notch.  Whether you’re serving these for your July 4th celebration or just for a simple weeknight meal, you just can’t beat the convenience of the Farm Rich products!Farm RichPicnic Prize Pack

And the amazing folks at Farm Rich are going to make your July 4th a little better with an incredible July 4th Prize Pack containing:

Deluxe Floating Pool Cooler
Red, White and Blue Horseshoe Set
Red/Blue Checkered Table Runner
Outdoor Burlap Fourth of July Party Banner
Farm Rich Smokehouse BBQ aprons, tongs, mitt
And we can’t forget coupons for free Farm Rich Smokehouse BBQ products to complete your July 4th meal!

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BBQ Chicken Tostadas
 
Serves: 4 servings
Ingredients
  • 1 carton Farm Rich Smokehouse Pulled Chicken BBQ
  • 12 corn tortillas
  • Vegetable oil for frying
  • Kosher salt
  • 2 (15-ounce) cans refried black beans
  • ½ head iceberg lettuce, sliced thin and seasoned with salt and a little vinegar
  • 2 medium tomatoes, chopped
  • 8 ounces queso fresco, crumbled (or substitute shredded Monterey jack cheese)
  • 2 limes, sliced
Instructions
  1. Prepare Pulled Chicken BBQ according to package directions and keep warm.
  2. In a small saucepan, stir together the refried beans and 2 tablespoons water. Cook over low heat until warmed through. Keep warm adding more water if necessary for a thick paste like consistency.
  3. Pour enough oil into a frying pan so that you have a ½-inch layer of oil. Heat on medium high heat until sizzling but not smoking. Have a tray lined with paper towels ready.
  4. Working with one tortilla at a time, slide it into the hot oil and cook until golden brown on both sides. Remove with tongs to the paper towels and sprinkle with salt. Repeat with the remaining tortillas.
  5. To assemble tostadas: Spread a layer of refried beans on each tortilla. Top each with BBQ chicken, lettuce, tomatoes and queso fresco. Serve warm with lime wedges to squeeze over before eating.

 

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The Best Bread Pudding http://southernbite.com/2015/06/16/the-best-bread-pudding/ http://southernbite.com/2015/06/16/the-best-bread-pudding/#comments Tue, 16 Jun 2015 13:00:40 +0000 http://southernbite.com/?p=7381 A few weeks ago, I had the great honor of joining my friend Christy Jordan from Southern Plate and the amazing folks from AllSouth Appliance on a road trip to Louisville, Kentucky to the GE…read more »

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The Best Bread Pudding

A few weeks ago, I had the great honor of joining my friend Christy Jordan from Southern Plate and the amazing folks from AllSouth Appliance on a road trip to Louisville, Kentucky to the GE Monogram Experience Center to learn all about the AMAZING GE Monogram appliances.  Now, I’ll be the first to admit that when I think luxury appliances, my mind doesn’t automatically go to GE, but boy did this trip change that.  I’ve got tons to share with you about the trip and about the awesome Monogram appliances – especially the ridiculous Advantium oven – but that will be in another post.  Seriously, have y’all heard about this Advantium oven?  It is the coolest thing I’ve seen in appliances in a long time.  It’s a speed cooking oven that uses 4 different heat sources to quickly and deliciously cook nearly anything.  We tested frozen chicken fingers and pizza, grilled cheeses, and even filet mignon in this baby.  I was skeptical about the grilled cheese and the filet, but was absolutely amazed.  My personal option is that the only way to cook a filet is on the grill, but it was as near perfection as possible.  And that grilled cheese was the perfect gooey and toasted to perfection!  Y’all it was amazing!  But more on that later…The Best Bread Pudding While we were there, the chefs Joe and Brian at the Monogram Center cooked for us several times and one night for dessert they made this bread pudding.  Now, I’m not a bread pudding fan.  It’s just not my thing.  But THIS bread pudding blew my mind – and that’s hard to do.  This is THE BEST bread pudding I have ever had in my life.  Seriously.  The best.  Now, it’s loaded with fat, sugar, and calories, but it’s totally worth that extra time at the gym.  I promise.  The Best Bread Pudding

You start with two French baguettes.  Now, these are real deal baguettes – not just French bread.  I used 2 (10-ounce) baguettes.The Best Bread Pudding  You make this super thick and rich pudding out of tons of cream and butter and soak the diced bread in it overnight.  The Best Bread Pudding

Strain the bread out of the liquid and place it into a greased dish.  You’ll want some liquid in the dish, but not much.  The Best Bread Pudding

Then you top it with some more sugar – brown sugar this time – and bake it to golden deliciousness.  The Best Bread Pudding

Then you use some more cream, butter, and sugar to create a decadent caramel sauce for the topping.  Y’all, I’m serious.  This stuff is crazy.  Try it.  The Best Bread Pudding

The Best Bread Pudding
 
Ingredients
  • 1 quart (4 cups) heavy cream
  • 15 eggs
  • 1½ cups white sugar
  • 2 tablespoons cinnamon
  • 1 tablespoons vanilla extract
  • 1½ cups firmly packed brown sugar
  • 2 French baguettes
Sauce:
  • 2 cups heavy cream
  • 1 cup (2 sticks) butter
  • 2 cups brown sugar
Instructions
  1. Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl.
  2. Slice the baguettes lengthwise then cut into 1" pieces.
  3. Soak the bread in the cream mixture in the refrigerator overnight, covered.
  4. Spray a 9x13 casserole dish with pan spray or coat with butter.
  5. Layer in the soaked bread but not all the cream mixture. Discard the remaining cream mixture.
  6. Leave the bread about ½" from the top so it has room to rise when baking.
  7. Cover the top with brown sugar and bake at 325 for 45 minutes, then start checking and remove when center is set.
For the Sauce:
  1. Melt butter then add brown sugar and bring to a boil.
  2. Add the cream and stir very well then set aside.
  3. When the bread pudding is ready let it cool for 15 minutes then pour the sauce over the top so it can soak in. You may not need all of the sauce.

 

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