Friday, May 29, 2015

Strawberry Pudding Pie

· 1 (5 ounce) dry instant vanilla pudding mix
· 4 ounces cream cheese, softened
· 1 (14 ounce) can sweetened condensed milk
· 2 ½ cups chopped strawberries, plus some for garnish
· 1 pie crust, baked
· Whipped cream for garnish


1. In a large mixing bowl, beat together the vanilla pudding mix, cream cheese and sweetened condensed milk with an electric mixer until just combined. Stir in chopped strawberries.
2. Pour pie filling into the prepared pie crust and refrigerate at least four hours and up to 24 hours.
3. When ready to serve, slice and garnish with whipped cream and a strawberry.

Wednesday, May 27, 2015

Strawberry Spinach Salad

· 2 tablespoons sesame seeds
· 1 tablespoon poppy seeds
· ½ cup sugar
· ½ cup olive oil
· ¼ cup white vinegar
· ¼ teaspoon paprika
· ¼ teaspoon Worcestershire sauce
· 10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces
· 1 quart strawberries, cleaned, hulled and sliced
· ¼ cup slivered almonds

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, and Worcestershire sauce. Cover and chill for an hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving.

Monday, May 25, 2015

Fresh Strawberry Muffins

· 1 ½ cups strawberries, chopped
· ¾ cup sugar, divided
· ¼ cup butter, softened
· 2 eggs
· 1 teaspoon vanilla extract
· 1 ¾ cups flour
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 teaspoon cinnamon

1. Preheat oven to 425 degrees. Line a 12 cup muffin pan with liners.
2. Combine strawberries and ½ cup sugar in a medium bowl and let sit at least an hour.
3. In a mixing bowl, cream together the butter and remaining 1/4 cup sugar until fluffy. Slowly beat in eggs one at a time. Stir in vanilla.
4. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Slowly stir the flour mixture into the butter mixture just until combined. Fold in reserved strawberries and liquid. Spoon into prepared muffin tin.
5. Bake 18-20 minutes or until toothpick inserted in the middle comes out clean. Allow to rest in pan 5-10 minutes before removing.

Friday, May 22, 2015

Ice Cream Sundae Oreo Brownies

Y'all I love these brownies so much.  I mean, what's not to love ... brownies, ice cream, hot fudge and Oreos.  
This is the brownie mix that I used.  It comes with a fudge packet in it so I put that fudge in a 1/4 cup measuring cup and then added the hot fudge topping to make a full 1/4 cup.  As you can see, I also used Birthday Cake Oreos because they are my current favorite.  

· 1 box fudge brownie mix
· Eggs and oil as called for by the brownie mix
· 1 heaping ½ cup cookies and cream ice cream
· ¼ cup hot fudge topping, room temperature or chilled
· 1 package Oreos

1. Preheat oven according to directions on the box and coat an 8x8-inch baking dish with cooking spray.
2. Combine brownie mix with eggs and oil as directed on the box but do not add the water. Add the ice cream and hot fudge to the brownie batter and stir to combine.
3. Pour half of the brownie batter into the baking dish, layer with Oreos and top with remaining batter.
4. Bake for 40-45 minutes or as directed on the box. Don’t overbake. Let cool completely before cutting.

Wednesday, May 20, 2015

Corn Salad

· 2 (15-ounce) cans whole kernel corn, drained
· 2 cups grated cheddar cheese
· 1 cup mayonnaise
· 1 green bell pepper, chopped
· 1 red onion, chopped
· 1 (10-ounce) bag Fritos

1. In a large bowl, combine the first five ingredients. Cover and chill until ready to serve.
2. Toss Fritos in right before serving.

Monday, May 18, 2015

Buttermilk Brined Grilled Chicken

· 2 cups buttermilk
· 2 cups cold water
· ¼ cup firmly packed light brown sugar
· ¼ cup hot sauce
· 2 tablespoons salt
· 1 tablespoon black pepper
· 1 small sweet onion, thinly sliced (recommend Vidalia)
· 1 lemon, thinly sliced
· 3 garlic cloves, halved
· 1 whole chicken, cut up
· ¼ cup olive oil
· Salt and pepper, to taste

1. Whisk together first 6 ingredients in a large bowl until sugar is dissolved; stir in onion then lemon and garlic.
2. Put buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 24 hours. Remove chicken from marinade 30 minutes before grilling; discard marinade and pat chicken dry with paper towels. Brush the chicken pieces with the oil and sprinkle with salt and pepper.
3. Heat grill to medium heat (300 – 325 degrees). Put the chicken on the grill, skin side down and cook, covered for 40-50 minutes or until a meat thermometer inserted in thickest portion registers 165 degrees. Let stand 5 minutes before serving.

Friday, May 15, 2015

Frozen Key Lime Pie Minis

· 1 cup graham cracker crumbs
· ½ stick butter, melted
· 1 (8-ounce) cream cheese, softened
· 1 can sweetened condensed milk
· ¾ cup key lime juice, bottled or fresh
· 1 (8-ounce) container non-dairy frozen whipped topping, thawed

1. Mix together the graham cracker crumbs and butter in a medium bowl; set aside
2. Mix the cream cheese until smooth using a hand mixer. Add the sweetened condensed milk and mix until smooth. Add the key lime juice and mix. Add the whipped topping to the cream cheese mixture; folding in until just combined.
3. Place 18 paper cupcake liners into muffin tins and fill with cream cheese mixture about three-fourths full.
4. Top with graham cracker crumbs. Place on a platter or cookie sheet and put in freezer for about 4 hours or until set.
5. Carefully remove the cupcake liners from the muffin pan and then the liners from individual key lime pies. Serve with graham cracker side down.
6. If desired, add a dollop of whipped topping or whipped cream and key lime slices to garnish.

Thursday, May 14, 2015

Sweet Vidalia Pimento Cheese

· 4 cups freshly grated sharp cheddar cheese
· 1 small Vidalia onion, grated (about ½ cup)
· ½ teaspoon salt
· 1/3 cup chopped pimentos
· ½ cup mayonnaise

1. Put all ingredients into the bowl of a food processor. Pulse until blended to desired texture, leaving it a little chunky.
2. Serve as a sandwich, dip or on crackers.

Wednesday, May 13, 2015

Vidalia Onion Casserole

· 4 to 5 large Vidalia onions, sliced ¼ inch thick
· ¼ cup butter
· ¼ cup sour cream
· 1 cup cheddar cheese
· 12 butter-flavored crackers, crushed (recommended Ritz crackers)

1. Preheat oven to 350 degrees.
2. In a large skillet over medium heat, saute onions in butter until tender. Remove from heat and stir in the sour cream.
3. Spoon half of the mixture into a 1-quart baking dish. Sprinkle with ½ cup cheese. Top with remaining onion mixture, remaining cheese and crackers.
4. Bake for 20-25 minutes or until golden brown and bubbly. 

Tuesday, May 12, 2015

Vidalia Honey Vinaigrette

· ½ cup chopped Vidalia onion
· ¾ cup olive oil, divided
· ¼ cup cider vinegar, divided
· ¼ cup honey
· 1 tablespoon Dijon mustard
· ½ teaspoon salt
· ½ teaspoon pepper

1. Sauté onion in 1 tablespoon olive oil in a medium skillet over medium heat, stirring often until caramel colored.
2. Add 2 tablespoons vinegar, stirring to loosen anything stuck to the bottom of the skillet. Remove from heat and cool 5 minutes.
3. Add onion mixture to a blender, along with the remaining olive oil and remaining vinegar; then the honey, mustard, salt and pepper. Blend until well mixed.
4. Cover and chill at least 3 hours and up to 24 hours.

Monday, May 11, 2015

Vidalia Onion Pie

· 3 cups thinly sliced Vidalia onions
· 3 tablespoons butter
· 1 (9-inch) deep-dish pie shell, baked
· 2 eggs, beaten
· 3 tablespoons all-purpose flour
· ½ cup milk
· 1 ½ cups sour cream
· 1 teaspoon salt
· 4 slices, bacon, cooked crisp and crumbled

Preheat oven to 325 degrees.
In a medium saucepan, melt the butter over medium heat. Add the onions and sauté until lightly browned.
Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions.
In a small bowl, beat the eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions.
Garnish with the bacon and bake until firm in the center, about 30 minutes. Transfer to a serving platter and serve.

Friday, May 8, 2015

Chocolate Cake with Nutella Buttercream Frosting

Ingredients for Cake:
· 3 ½ cups all-purpose flour
· 1 ½ cups cocoa powder
· 3 teaspoons baking powder
· 3 teaspoons baking soda
· 2 teaspoon salt
· 4 cups sugar
· 1 cup butter, melted
· 2 cups milk
· 4 large eggs
· 1 tablespoon vanilla extract
· 1 ½ cups boiling water

Ingredients for Frosting
· 1 ½ cups butter
· 3 cups powdered sugar
· 1 cups Nutella
· 1 teaspoon vanilla extract
· Pinch of salt
· 1-2 tablespoons cream or milk

1. Preheat oven to 350 degrees. Spray 4 9-inch round baking pans with nonstick cooking spray. Line the bottoms of the pans with parchment paper and then spray again lightly with cooking spray.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
3. In the bowl of the mixer, cream together the sugar and butter. Add the milk, eggs and vanilla; mix until combined. Add the dry ingredients and mix until combined. Pour in the boiling water and gently mix together. The batter will be thin.
4. Divide the batter between the 4 pans. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool for 10 minutes and then turn them out to a cooling rack to cool completely. Remove the parchment paper. For best results, refrigerate or freeze the layers before frosting the cake.
5. To make the frosting, cream the butter in a mixing bowl until smooth and creamy. Add the powdered sugar, a little at a time until fully incorporated. Mix in Nutella, vanilla and salt and beat until light and fluffy. Add as much cream (or milk)  as needed to make the frosting a spreading consistency, adding a teaspoon at a time.
6. To assemble the cake, place one layer on a cake stand or serving plate. Top with buttercream frosting and spread in an even layer. Repeat between layers then sides and top of take. Refrigerate the cake for 10-15 minutes.

Thursday, May 7, 2015

Momma’s Favorite Fruit Salad

· 1 (20 ounce) can pineapple chunks, juice reserved
· 2 apples, peeled, cored and chopped
· 1 (21 ounce) can peach pie filling
· 2 bananas, peeled and sliced
· 3 kiwis, peeled and sliced
· 1 pint strawberries, hulled and sliced

1. In a small bowl, toss the chopped apples with the reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2. In a large salad bowl, combine the pie filling and pineapple chunks.
3. Remove the apples from the pineapple juice and add to the pie filling mixture. Add the bananas to served pineapple juice and let sit for 5 to 10 minutes.
4. Remove bananas from juice and add to pie filling mixture. Add half of the strawberries and toss together.
5. Put fruit salad in a serving bowl and arrange the kiwi slices around the edge of the bowl; add remaining strawberries slices. Chill about at least an hour before serving.

Wednesday, May 6, 2015

Chicken Cordon Bleu

· 3 skinless, boneless chicken breast halves
· 3 slices Swiss cheese
· 3 slices ham
· 3 tablespoons all-purpose flour
· 1 teaspoon paprika
· 6 tablespoons butter
· ½ cup chicken broth
· 1 teaspoon chicken bouillon granules
· 1 tablespoon cornstarch
· 1 cup heaving whipping cream

1. Place a cheese and ham slices on each chicken breast within about ½ inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks.
2. Mix the flour and paprika in a small bowl and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover and simmer for 15 minutes or until chicken is no longer pink and juices run clear.
3. Remove the toothpicks and transfer the chicken to a platter. Keep warm. Blend the cornstarch with the cream in a small bowl and slow whisk together in a skillet. Cook, stirring until thickened and the pour over the chicken. Serve immediately.

Tuesday, May 5, 2015

Ranch Potatoes

· 8 to 10 medium potatoes, peeled and cut into ½-inch cubes
· 1 can cream of mushroom soup, undiluted
· 1 ¼ cups milk
· 1 envelope ranch dressing mix
· 1 ½ cups shredded cheddar cheese, divided
· Salt and pepper, to taste
· 6 slices bacon, cooked and crumbled

1. Preheat oven to 350 degrees.
2. Place potatoes in a medium sauce pan and add enough water to just cover. Bring to a boil and then turn down heat to a simmer and cook about 10 to 12 minutes. Drain the potatoes and pour into a greased 9x13-inch baking dish.
3. In a medium bowl, combine the soup, milk, ranch dressing mix, 1 cup cheese, salt and pepper. Pour mixture over the potatoes.
4. Sprinkle with remaining cheese and crumbled bacon. Bake, uncovered, for 25 to 30 minutes or until potatoes are tender.

Monday, May 4, 2015

Slow Cooker Orange Sweet Rolls

All this week, blog friends, I've got some great recipes that would be perfect for Mother's Day! Today's recipe would be the perfect breakfast recipe to honor our Moms - easy and delicious! Even the kids could help with these.

Ingredients for Sweet Rolls:
· 8 tablespoons (1 stick) salted butter, divided
· ½ cup brown sugar, divided
· 1 (8-ounce) can refrigerated crescent rolls
· 1/3 cup orange marmalade

Ingredients for Orange Glaze:
· 1 tablespoon salted butter, melted
· 1 cup powdered sugar
· Zest and juice of 1 orange

Directions for Sweet Rolls:
1. Stir in 3 tablespoons melted butter and ¼ cup brown sugar into the bottom of the slow cooker.
2. Unroll the crescent roll dough and pinch the seams together. Spread evenly with 5 tablespoons softened butter. Spread the orange marmalade on top of the butter and sprinkle remaining brown sugar on top. Roll the dough tightly into a log and cut into 8 equal pieces, about an inch wide. Place the buns in the slow cooker and cook on high for 1 -2 hours until the bottoms are golden brown.
3. Top with glaze and serve warm.

Directions for Orange Glaze:
1. In a medium bowl, add the melted butter, powdered sugar and zest of 1 orange.
2. Cut the orange in half and squeeze in just enough juice to make the glaze smooth and pour consistency. Stir with a whisk or fork until smooth and combined. If the glaze is too thin, add more powdered sugar. Pour over the top of the sweet rolls.

Note: This recipe can also be cooked in a 350 degree oven; bake for 20 minutes. 

Friday, May 1, 2015

Frozen Strawberry Margarita Pie

Ingredients for the Crust:
· 1 cup finely chopped pretzels
· 1/3 cup butter, melted
· 3 tablespoons sugar

Ingredients for the filling:
· 1 16 oz. package of fresh strawberries, hulled
· 2 cups vanilla ice cream, slightly softened
· 1/3 cup frozen limeade concentrate, slightly thawed
· 2 tablespoons orange juice

Ingredients for the garnish:
· 1/3 cup whipping cream
· 1 tablespoon powdered sugar
· Freshly grated lime zest

Heat oven to 350 degrees.
Combine all crust ingredients in medium bowl; mix well. Press onto bottom and up the sides of an ungreased 9-inch pie pan. Bake for 8-10 minutes or until lightly browned. Cool completely.
Place strawberries in food processor bowl fitted with metal blade or 5 cup blender container. Cover; process on high speed until finely chopped. Add ice cream, limeade and orange juice.
Continue processing until well mixed. Spoon mixture into pie crust. Smooth top with back of spoon. Freeze until firm (4 hours or overnight).
Remove pie from freezer 20 minutes before serving. Meanwhile, place whipping cream and powdered sugar in small bowl; beat at high speed until soft peaks form.
Cut pie into wedges; garnish with whipped cream and lime zest.