Baked in the South

  We served these at a birthday party recently and they were a huge hit!     Ingredients: 2 boxes prepared tortellini (I used Buttoni, found in the refrigerator section) 1 Jar of prepared Vodka Sauce ( I used Prego) skewers   Directions: Boil Tortellini according to package, but leave them slightly al dente.  You don't want them to be mushy.  Skewer 8 tortellini on each skewer and stack on a serving tray.  Heat the vodka sauce gently and serve along side the skewers!

Ingredients: 8 Cheddar Biscuits 8 Slices Country Ham (Smithfield or red-eye) 8 slices Cheddar cheese (or shredded cheddar) 8 fried eggs

Ingredients 2 1/2 cups Bisquick baking mix 3/4 cup cold whole milk 4 tablespoons cold butter (1/2 stick) 1/4 teaspoon garlic powder 1 cup cheddar cheese (heaping), grated Brush on Top 2 tablespoons butter, melted 1/4 teaspoon dried parsley flakes 1/2 teaspoon garlic powder pinch salt Directions Preheat oven to 400.  Mix Bisquick with cold butter in a medium bowl using a pastry cutter . Add cheddar cheese, milk, and 1/4 teaspoon garlic. Using an ice cream scoop, drop portions of the dough onto an ungreased cookie sheet and tap down slightly to flatten Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. Melt 2 tablespoons butter is a small bowl  and stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits.  Makes one dozen biscuits. Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.

   These make a fabulous appetizer!  I serve them at parties and people rave about them.  They are very easy to make and can be pre-made and frozen ahead of time. Ingredients:  1 10-ounce package frozen chopped spinach, thawed 1/2 cup crumbled feta 1/4 cup minced onion 1 tablespoon olive oil 1 teaspoon chopped dill 1 teaspoon minced garlic Kosher salt and freshly ground black pepper 2 large eggs 1 package of phyllo dough thawed   Directions: Squeeze out as much liquid from the thawed spinach until dry. Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture. Place 1 sheet of phyllo on work surface, keeping remainder covered with a damp towel to prevent drying out. Brush lightly with some of the butter and pile 2 Tablespoons of spinach mixture in bottom right corner. Fold over diagonally into a triangle shape and continue folding up until you have a triangle ...

  these are the most delicious and decadent things I have ever eaten...   period....   you need them in your life...   at least weekly...   Ingredients 1 cup stout (I used Guinness) 16 ounces semisweet or bittersweet chocolate, chopped, divided (I used chocolate chips) 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter 1 1/2 cups sugar 3 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1 1/2 teaspoons kosher salt, divided   Directions Preheat oven to 350°F. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout. Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4...

  I used to hate brussel sprouts, and probably would have never tried this recipe, had a friend not made it for a recent holiday party.  This is a delicious dish, and pairs well with anything!  So if you too hate brussel sprouts, I would urge you to try this recipe.  It won't dissapoint.   Ingredients   5 slices of bacon (cut into slices) 2 large shallots, peeled, quartered Kosher salt and freshly ground black pepper 1 1/2 pounds brussels sprouts, outer leaves removed, rinsed, trimmed, halved Directions   Cook bacon in a large heavy skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crispy (you may want to drain some of the fat, is bacon is very thick).  Add shallots and brussel sprouts, cut sides down. Cook on medium high, turning once or twice, until tender and browned. Season with salt and pepper. Adapted from: Epicurious

  Here is some advice about working with phyllo dough.  I thaw it and take it out of the fridge about an hour before preparation.  Once it is room temperature it is easier to work with.  Have a large, clean, dry cutting board to work on.  When layering phyllo, you essentially brush each layer with melted butter and keep adding layers.  Then put whatever you are assembling in the middle and wrap it up!  It is a little time consuming, but the end result is always delish!  I had leftover spinach filling, so I threw together some Spanikopita triangles.  This is one of my all time favorite dishes!  I served it with some parmesan cous cous and roasted brussel sprouts.   Enjoy! Ingredients 1 cup crumbled feta or goat cheese 2 egg yolks 1 clove garlic, minced 1/2 cup chopped green onion 2/3 cup frozen spinach (thawed and squeezed of water) 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint 1/4 teaspoon pepper 4 bone...

  Ingredients 4 chicken breasts skinless and boneless 4 thin slices prosciutto di Parma 1/2 pound Gruyere, grated 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper 1 cup panko bread crumbs 1 teaspoon thyme 1 clove garlic, peeled and finely minced 2 tablespoons unsalted butter, melted 2 eggs Extra-virgin olive oil or olive oil spray Directions Preheat oven to 350 degrees F. Lay the chicken breast between 2 pieces of plastic wrap. Pound the chicken using flat mallet to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto over the top and sprinkle a quarter of the cheese over the prosciutto. Roll the chicken like a jellyrollup and wrap inside the plastic wrap. Squeeze the roll gently to seal and twist both ends of plastic wrap. Repeat with remaining chicken. Season the flour with salt and pepper. Mix the bread crumbs,thyme, garlic and kosher salt, pepper, and melted butter. Beat together the eggs. Remove the plastic wrap. Ro...

  Ingredients 1-½ pound Flank Steak (sliced thin against the grain) ½ cups Soy Sauce 3 Tablespoons Sherry 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon   Minced Fresh Ginger 8 ounces Fresh Snow Peas 5 chopped Scallions 3 Tablespoons Peanut Oil Crushed Red Pepper 4 cups cooked Jasmine Rice Directions Mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss. Reserve the other half of the liquid. Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir fry for one minute. Remove to a plate. Allow pan to get hot again. Add half the meat mixture and add half the scallions. Sear meat on both sides until brown. Remove to a clean plate. Repeat with remaining meat, allowing pan to get very hot again first. After all the meat is cooked, add the plateful of meat, the remaining marinade, and the snow peas. Stir over high heat for 30 seconds. Serve over hot cooked ri...

  Ingredients: 2 tablespoons all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon baking soda 1/4 teaspoon baking powder 4 tablespoons soy sauce 1 tablespoon dry sherry 2 tablespoons water 1 teaspoon vegetable oil 1 dash sesame oil 1 pound skinless, boneless chicken breast meat - cubed 1 cup chicken broth 1 cup white sugar 2 tablespoons distilled white vinegar 2 tablespoons sesame oil 1 teaspoon chile paste 1 clove garlic, minced 1/4 cup cornstarch 1/2 cup water 1 quart vegetable oil for frying 2 tablespoons toasted sesame seeds 4 cups cooked white rice Directions: 1. Whisk together flour, cornstarch, baking soda, and baking powder into a bowl. Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil and mix until smooth. Fold in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. 2. In a medium saucepan, bring chicken broth, sugar, ...

  Ingredients: 1 box samoa girl scout cookies 2 pounds (4 8-oz packages) cream cheese, room temperature 1 cup sugar 1 tsp vanilla extract 4 large eggs, room temperature, lightly beaten 1 cup sour cream Pinch of salt Chocolate sauce Caramel Sauce Sweetened Coconut Directions: Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top.  Top with sweetened coconut, and drizzle with chocolate sauce & caramel sauce. Bake, rotating pan halfway through, until filling is set, about 22 minut...

  Devils' Food Samoa Cupcakes with Caramel Buttercream Ingredients 3/4 cup unsweetened Dutch-process cocoa powder 3/4 cup hot water 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 1/4 teaspoons coarse salt 1 1/2 cups (3 sticks) unsalted butter 2 1/4 cups sugar 4 large eggs, room temperature 1 tablespoon plus 1 teaspoon pure vanilla extract 1 cup sour cream, room temperature 1 box of Samoa Girl Scout Cookies Directions Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then co...

  Ingredients: 1 box thin mint girl scout cookies 2 pounds (4 8-oz packages) cream cheese, room temperature 1 cup sugar 1 tsp vanilla extract 4 large eggs, room temperature, lightly beaten 1 cup sour cream Pinch of salt Chocolate sauce   Directions: Preheat oven to 275°F. Line 12 standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in 6 chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from...

Ingredients: 1/4 cup chopped pecans 2 tablespoons butter 1 tablespoon bourbon 1/4 cup brown sugar 1 package puff pastry thawed 1 lb brie 1 egg Directions: Heat butter in medium saucepan and add the pecans and bourbon. Toast pecans slightly and then set aside to cool.    Cut puff pastry into 3 equal strips. Cut each remaining strip into 3 squares for a total of 9. Grease muffin tin. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Place about 1 tablespoon round of brie in the middle of each pastry. Top with the browned pecans and some sugar. Fold pastry over filling, pressing corners together to meet in center.  Brush with egg wash.  Bake at 350 for 25-30 minutes until brown.     

    Devils' Food Tagalong Cupcakes with Caramel Buttercream Ingredients 3/4 cup unsweetened Dutch-process cocoa powder 3/4 cup hot water 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 1/4 teaspoons coarse salt 1 1/2 cups (3 sticks) unsalted butter 2 1/4 cups sugar 4 large eggs, room temperature 1 tablespoon plus 1 teaspoon pure vanilla extract 1 cup sour cream, room temperature 1 box of Tagalong Girl Scout Cookies Directions Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then...

oooooo goodness!  this is the best mac & cheese!  and y'all know how much I love mac & cheese.  I recently asked my boyfriend of nine years if he knew what my favorite food was.  I thought this would be an easy question, but immediately, I knew I had ventured into dark waters.  Much to my dismay, he guessed for about ten minutes before I finally had to tell him, it's MAC & CHEESE you ding dong!  He promptly replied "I was going to say that"    Ya....Right.... Anyway, now he knows:)  So, tonight when you ask your boyfriend if he knows what your favorite food is, be prepared, because he probably doesn't have a clue... Ingredients 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour   3 cups milk 1/2 teaspoon paprika 1 large egg 6 ounces gouda cheese, shredded 6 ounces swiss cheese, shredded 1 teaspoon kosher salt Fresh black pepper Topping: 1 cup panko bread crumbs Directions Preheat oven ...

        I get more compliments on this salad than any other recipe I make.  Friends & family request it for every gathering.  The secret is the balsamic dressing.  In the salad dressing aisle, you can find the Good Seasoning Kit, which come with a seasoning packet and a creuet.  The measurements are right on the side, so you end up with a perfect vinaigrette everytime.  Super easy and delish! Ingredients: 2 heads of Romaine Hearts (rinsed & chopped) 1 cup cherry tomatoes 1 cup chopped cucumbers 1/2 red onion, sliced thin 1 cup feta cheese 1 cup kalamata olives shredded carrots 1 cup garlic croutons Dressing: one package of Good Seasoning Italian Dressing mix, prepared according to directions using balsamic dressing.

Ingredients 1 teaspoon salt 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon black pepper 1 whole chicken, cut up Applewood chips for smoking, as needed Directions In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the pieces of the chicken. Place wood chips and charcoal in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals. Place the chicken on a hot grill over medium-heat meat side up. Grill over the wood chips for 1 hour and 30 minutes. Serve with Big Bob Gibson's White Barbecue Sauce  

I almost ate the whole tray.  If you like spanakopita, you will love these little bits of goodness.  They are also much easier to make than the traditional spanakopita with layers of phyllo and they taste just as good!     Ingredients:  1 10-ounce package frozen chopped spinach, thawed 1/2 cup crumbled feta 1/4 cup minced onion 1 tablespoon olive oil 1 teaspoon chopped dill 1 teaspoon minced garlic Kosher salt and freshly ground black pepper 2 large eggs 1 sheet frozen puff pastry (from a 17.3-ounces package), thawed, rolled out to a 12" square, kept chilled   Directions: Squeeze out as much liquid from the thawed spinach until dry. Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture. Cut puff pastry into 3 equal strips. Cut each remaining strip into 3 squares for a total of 9. Grease muffin tin.  Place a square in each muffin cup, pressing into bo...

  Holy moly!  I love this sauce.  Our family has always been a fan of Big Bob Gibson's sauces & rubs.  This recipe for white barbecue sauce is by far the best out there.  We smoke a lot of meat in the summer and this goes on everything.  I could drink it straight...He has a ton of great recipes if you like to barbecue.  We use a lot of his rubs and you can buy them right on his website.  We served this sauce over some Smoked Chicken the other night and it was delish!   Ingredients 1/2 cup mayonnaise 1/4 cup water 2 tablespoons apple cider vinegar 1/2 teaspoon lemon juice 1/2 teaspoon prepared horseradish 1/2 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 tablespoon sugar Directions Combine all ingredients in bowl and mix well.  Serve over smoked chicken or drink it straight...  whatever works for you:) Recipe courtesy of Paula Deen & Big Bob Gibson