Baked in the South

We are hosting our very first giveaway for a $50 Gift Card from Williams-Sonoma!!!! Here is how you enter: "Like" Baked In The South on Facebook  (there is also a "like" box on the sidebar) Follow us on Google Friends Connect or via email Leave a Comment below letting us know you did! It's that easy!!! We have decided to extend the giveaway for two more weeks, as many of our blogger friends didn't get a chance to enter! Good Luck!!!! Here are some of my favorite things from Williams-Sonoma Pizza Stone Kitchen Aid Mixer

Fresh Strawberry Rhubarb Pie My mother used to make this pie for us in the summer when I was a child.  Rhubarb grows very well in New Hampshire, so there was always a lot of it.  There really isn't much you can do with rhubarb except add lots of sugar and bake it in a dessert.  It is very tough, and sour.  Believe me, I once ate a piece raw...Yuck!  Anyway, this pie is so darn good I used to eat it for breakfast!  Now every summer, I make one myself.  It is truly my favorite pie!  It is not too sweet, and the rhubarb makes it a little sour.  The perfect combination!  I ate some for breakfast this morning, but don't tell anyone:)  Mel Gibson likes it too:) Start by washing, hulling & chopping rhubarb & strawberries into 1 inch cubes.  I used about 3 stalks of fresh rhubarb and two quarts of fresh strawberries.  (You can also use frozen fruit if you can't find fresh rhubarb)...

 

Skinny Mojito Martini   Ingredients 3oz. Mount Gay Rum juice from one lime 1T. sugar handful of fresh mint leaves club soda Muddle sugar, lime juice & mint in small shot glass until blended Put ice & muddled mint in shaker & add 3 oz. Mount Gay Rum.  Shake for 30 seconds Pour Rum, Mint & Ice Mixture into Martini glass, top with club soda & more lime juice.  Rim the glass with sugar if you like:) 

Spanish Stuffed Peppers Ingredients 1 lb. free range organic ground beef Green Peppers Near East Spanish Rice 2 cups shredded cheddar cheese Wash & Core Peppers.  Brown ground beef.  Cook Spanish Rice according to package directions.  Mix rice in with ground beef.  Stuff peppers with beef & rice mixture, top with lots of shredded cheese.  Bake at 425 degrees for 30-40 minutes until brown & bubbly.    

Rotisserie Chicken Salad Lettuc Wraps Ingredients 1 Whole Rotisserie Chicken 1 Cup Helman's Mayonnaise 1 rib of celery chopped 1 small onion chopped Romaine Lettuce salt & pepper Shred Rotisserie Chicken and mix with mayo, celery, onion, salt & pepper.  Rinse and dry romaine lettuce.  Top with Chicken Salad & Serve chilled