Tuesday, July 31, 2012

Foodie Pen Pals: July Reveal! Homemade Goodies

The Lean Green Bean

This is my first month to participate in the Foodie Pen Pals program and I'm so excited to be part of this great group!

And now it's time for some details about Foodie Penpals. 

My Foodie Pen Pals friend was Sheri at Bring me my coffee. Thank you so much Sheri for the yummy gifts.
I sent Foodie Pen Pals to Dawn at DJ's Sugar Shack Check out what I sent her.

I can't believe all the yummy in your tummy goodies I received from my foodie penpal(thanks Sheri). My box came while I was at work and I was filled with anticipation wondering what treats I would come home too after 10 hours at work. I couldn't believe all the wonderful things she sent. I got several assorted jams and jellies along with "real" Vermont maple syrup. Sheri sent homemade candy(yummy!) and a special treat that I sure needed after a hard day. She sent bath salts. She made my day even more special. Sheri also sent me a lovely hand written letter on a beautiful note card with a beautiful beach scene. She sent a copy of her local news paper as well, loved the added touches!

Now on to the goodies:
My husband loves the Vermont Maple Syrup and so do I!
My grandson and I were crazy for the homemade caramels. Yummy!
Now the jams were my favorites. I made a BBQ sauce with the homemade apricot jam.

I threw about 1 cup of apricot jam along with 1/2 cup apple cider vinegar in a boiler, brought it to a boil, reduced the heat and added the juice of 1/2 lemon, 1/4 cup brown sugar, mixed well and continued to cook over low heat about 30 minutes until desired consistency. I like my BBQ sauce thin and this sweet sauce is great served over chicken wings or my favorite bacon wrapped chicken livers y'all. Don't be shy, try it and tell me what you think!

I can't thank Sheri enough for my great and yummy in my tummy goodies.

Lindsay at the Lean Green Bean put the whole thing together.

In case you’re a new reader, here’s a reminder of what the program is all about:
-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! 
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. 
-Foodie Penplas is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa. 
If you’re interested in participating for August, please CLICK HERE to fill out the participation form and read the terms and conditions. 
You must submit your information by August 4th as pairings will be emailed on August 5th!

Saturday, July 28, 2012

Winn Dixie Box Tops for Education and $25 Gift Card Give-a-way

In about 6 weeks my grandson Cameron starts back to school. I can't believe how summer has flown by y'all.  Instead of buying sun block and bug repellent I'm now thinking about book bags and pencil boxes. Cameron will start 3rd grade and his supply list is as long as my weekly shopping list! One thing most parent's don't think about when getting ready for back to school is BOX TOP$ 4 EDUCATION. Cameron's school collects the box tops which are like money in the education bank for schools on a tight budget.

This fall Box Tops and Winn Dixie fuelperks! can help support your family adventures! Gear up on Bonus Box Tops for the upcoming school year and fuel up on great savings when you purchase participating Box Tops for Education products at Winn Dixie.

I just love the idea of being able to collect Box Tops for Cameron's school and fuel up on great savings at my local Winn Dixie too! Winn Dixie is offering great incentives this fall to help your family and your local school y'all.

  • When you buy 5 participating Box Tops items at Winn Dixie save 10 cents per gallon on gas AND get 20 Bonus Box Tops
  • Find great savings on Box Tops products including Big G cereal, Betty Crocker Fruit Flavored Snacks, Pillsbury Crescent Rolls, and many other great products
  • Check out www.boxtops4education.com to find out more about the Box Tops for Education program and how you can help support your local school. 

To get you started I'm giving away a $25 Winn Dixie gift card to one lucky reader thanks to General Mills and MyBlogSpark

Be sure to stop by FB and like Winn Dixie on Facebook, Box Tops on Facebook and Winn Dixie fuelperks! on Facebook. Tell 'em Granny sent y'all!

“Disclosure: The information and gift cards have been provided by Winn Dixie and General Mills through MyBlogSpark

a Rafflecopter giveaway

Friday, July 27, 2012

Sweet and Sassy Stuffed Mushrooms

Okay y'all, I was born and raised in the South, but lived in the Pacific Northwest for several years and developed a taste for big, juicy, melt in your mouth cherries. I used to love to go cherry picking. It was one of my favorite pastimes and fondest memory of Oregon. When I lived there I created a delicious recipe that infused sweet cherries, mushrooms and wild rice. Over time I've added a few more ingredients to give it a sassy kick.

Nothing says yummy in your tummy like sweet and sassy stuffed mushrooms. This is a quick summer treat to help you beat the heat. Enjoy y'all!

24 large button mushrooms, cleaned, stems removed(reserve stems)
about 1 pound cherries-pitted, stems removed
2 tablespoons Feta cheese
8 oz. apple maple chicken sausage
1 cup cooked wild rice
1 teaspoon fennel seeds
ground peppercorns and sea salt to taste
2 tablespoons olive oil

Preheat oven to 400ยบ F.
Place mushroom caps on foil-lined baking sheets; set aside.
Remove sausage casings if needed.
In a skillet, heat olive oil over medium heat cook mushroom stems, fennel and crumble sausage until brown, drain. Remove from heat
Combine wild rice, chopped cherries, feta cheese, pepper and salt, add sausage mixture.
Fill each cap with sausage mixture. Sprinkle with feta and chopped cherries if desired.
Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.
For the finishing touch, drizzle with olive oil.

Where I party:

Hookin Up with HoH

Foodie Friends Friday
PhotobucketCast Party Wednesday

August 3rd is National Watermelon Day

August 3rd is National Watermelon Day!
Can y'all say yummy in your tummy? I can't wait, but then I'm from the South and we do love our watermelon.
Follow this link to learn how to pick  a perfect watermelon.

Pick a Good Watermelon

Be sure to stop by my blog August 3rd for a mouth watering, 
yummy in your tummy watermelon treat.
Also, link up your favorite summertime watermelon recipes.

Thursday, July 19, 2012

"Running Out? Run In." event at your local Publix store and $25 Publix gift card giveaway

There's nothing worse than being in the middle of making a yummy in your tummy dish and finding your cupboard bare ya'll. Publix just made live a little bit easier for us absent minded cooks. I love the idea of being able to run in, grab a few things and run out; don't ya'll? 

  • From July 19th through July 25th, look for the "Running Out? Run In." event at your local Publix store and "run in," to take advantage of the great savings on some of your favorite brands from General Mills and Procter & Gamble, including Cheerios, Totino's, Charmin, and Crest
  • Also, don't forget to look in-stores for over $13 in coupon savings - coupons are valid July 19th through August 4th
  • Receive a $5 Publix® gift card to use on your next shopping trip when you purchase $30 or more in participating items between 7/18 and 8/4; simply mail in the rebate form found in-store or online at RunningOutRunIn.com along with your receipt(s).
  • For more details on this great rebate, visit RunningOutRunIn.com

Now I'm going to make it a lot easier on ya'll. I'm giving away a $25 Publix gift card to one lucky reader thanks to General Mills and MyBlogSpark.

"Disclosure: The Publix gift card, information, and additional gift pack have been provided by General Mills through MyBlogSpark."

a Rafflecopter giveaway

Tuesday, July 17, 2012

#CookForJulia PBS Food Celebrate's Julia Child's 100th Birthday August 5th-15th

Join PBS Food in celebrating Julia Child's 100th birthday

Julia Child was a beloved American icon who pioneered an entire genre of cooking shows and taught a generation of food lovers that cooking can be easy and enjoyable.

Join PBS Food in celebrating her 100th birthday all Summer. Cook a recipe in August, watch never before streamed episodes of her classic shows, read tributes from celebrity chefs, and more. Bon appetit!

How are you going to remember Julia?

PBS Food wants to spread #CookForJulia and show off all her amazing dishes from cooks all over the world! So when you post your gorgeous recipe, be sure to SEND it to @PBSFood on Twitter with the Hashtag #CookForJulia and on their Facebook Page, PBS Food and/or via email Food@pbs.org.
They also are looking for testimonials/contributions on how Julia Child has inspired you and/or your dish-If you would like to do that, send to Food@pbs.org

You can find recipes here.

Flock Together Tuesday Blog Hop

Flock Together

Hi y'all! I'm not new to blogging or blog hopping, but I'm new to food blogging and I want to gain more followers and readers(who doesn't). Anyway I found this great blog hop hosted by Mom's Best Nest.

Stop by and join the hop. Make new friends y'all!

Sunday, July 15, 2012

Eating The Alphabet- Kiwi Lime Pie

This month I'm joining the Eating The Alphabet meme. It's a great way to showcase different fruits and veggies.The letters are K and./or J and I've picked two of my favorites; kiwi and lime. Since it's summer ya'll and the temperature is rising I thought I'd keep it simple, easy and y'all cooled down and out of the heat.

This yummy in your tummy treat will y'all begging for more!

2 ready graham cracker pie crusts

2 limes, juiced (save zest for top of pies)
2 kiwi fruit, peeled and sliced into thin rounds (zest before cutting and juicing, reserve zest for pies)
1 (8 oz-12 oz.) container of whipped topping
1 (14 oz.) can condensed milk
1 box lime gelatin

Combine lime juice, whipped topping and condensed milk, fold until well blended, add gelatin, blend well

Pour into graham cracker pie crust, let set in refrigerator, sprinkle lime zest over top,place sliced kiwi around edges and a half slice of lime in middle.

Makes 2 pies. Serve with a tall glass of sweet milk y'all.

Yummy in your tummy!

This month I'm also linking up with:

Saturday, July 14, 2012

Sweet Southern Rice Pudding

 In the South y'all nothing says love like rice pudding. I remember going to my grandma's for Sunday supper and the smell of cinnamon floated on the air. This is my grandma's recipe with a one ingredient difference I added for taste. I added the pitted plums. Shh... don't tell my grandson, he doesn't know it's really prunes y'all!

1 cup dry rice or boil-in-bag

2 cups water
1 1/2 cup half and half
1/2 cup dried pitted plums, chopped
1 egg, beaten
5 tablespoons butter
1 teaspoon cinnamon
1/3 cup dark brown sugar

Cook rice as directed. While rice is cooking pudding mixture. Combine half and half, egg, cinnamon, brown sugar and egg, cut butter with fork or pastry cutter, mix well, set aside. Add plums to rice about 5 minutes before end of cooking time. Remove from heat. In medium saucepan combine milk mixture, cook over medium heat until butter melts, reduce heat and add rice mixture, cook over medium-low heat about 5 minutes, stirring constantly. Strain and serve warm.

This week I'm linking up with:


Scrumptious Sunday Link Party

Sumo's Sweet Stuff

Tempt my Tummy Tuesdays

I Gotta Try That

Wednesday, July 11, 2012

July is National Hot Dog Month and Udi's Gluten-Free Hot Dog Buns Make It Even Better!

Did y'all know it's National Hot Dog Month?

Well, here in the South we love hot dogs and thanks to Udi's Gluten-Free Hot Dog Buns I can enjoy eating my hot dog on a gluten free hot dog bun. Nothing says yummy in your tummy like a juicy hot dog you can sink your teeth into y'all and not worry about gluten.

  • Udi’s Gluten Free Foods, the #1 gluten free baked goods brand, revolutionized the category when it introduced the first gluten-free bread that tastes and looks like “real” bread. 
  • Udi's products contain no artificial ingredients, no GMOs and very few preservatives.
  • Udi’s Gluten Free Foods are now 150 Wal-Mart stores across the country! To see if there is a Walmart near you that carries Udi’s, enter your zip code into our store locator: www.udisglutenfree.com/stores
My family loves the taste of Udi's Gluten-Free Hot Dog Buns. One of my favorite hot dog recipe's is a Reuben Dog.

1 pkg. Udi's Gluten-Free Hot Dog Buns
1 pkg. 100% kosher or all natural hot dogs(beef is what I prefer)
1 pkg. All natural gluten free Swiss cheese(Cabot)
1 can sauerkraut ( Boar's Head)
1 bottle Kraft Thousand Island Dressing

All products listed are gluten free

Split hot dogs down the middle, place a slice of Swiss cheese on each hot dog, place under broiler or place on grill(use toothpicks to keep together) until cheese melts. Place hot dog on a Udi's Gluten-Free Hot Dog Bun, top with sauerkraut and thousand island dressing. (The reason I split the dog and melt the cheese is so I can put my sauerkraut in the middle of my dog on top of the cheese)

 This is a delicious gluten-free yummy in your tummy summer time favorite ya'll. Enjoy!

Along with my gluten free hot dog buns Udi's sent me 2 packs of hamburger buns and some yummy in your tummy cookies. What a nice surprise!

Disclosure: I received Udi's Gluten-Free Hot Dog Buns and other assorted Udi's treats for editorial review. The opinions in this blog post are my own honest opinions.

Saturday, July 7, 2012

Best EVER Skillet Fried Chicken

Since I'm new to the whole food blogging scene I wanted to search out other food bloggers. I found this great challenge at Mom’s Crazy Cooking. The CRAZY COOKING CHALLENGE is hosted by Tina and gives other bloggers an opportunity to feature one specific food item each month on the 7th. The catch is it can't be your own recipe. You have to share another bloggers recipe, make it and blog about it. This month's challenge is fried chicken ya'll.

Now since I am from the South, I make fried chicken like my mama. I don't like change, but I found a great recipe for fried chicken over at Two Hot Potatoes hosted by Angela MonDragon and Sarah Wicker.

The recipe is to die for ya'll!

Best EVER Skillet Fried Chicken

2 tablespoons kosher salt (I used sea salt ya'll)

2 teaspoons freshly ground black pepper

1 1/2 teaspoons paprika(I changed this to 1/2 teaspoon because my family doesn't like spicy)

3/4 teaspoon cayenne pepper(I left this out and used seasoning salt instead, I used 1 1/2 teaspoons)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 3–4-lb. chicken , cut into 10 pieces, backbone and wing tips removed(I used just chicken legs and breasts)

1 cup buttermilk

1 large egg

1 1/2 – 2 cups dill pickle juice

3 cups all-purpose flour

1 tablespoon cornstarch

(for frying) Per Bon Ap- use Peanut oil, or Per Ang- use equal parts lard & vegetable oil

Me personally, I prefer Crisco. (From Granny Annie)

Place chicken in a medium bowl with enough pickle juice to soak, cover and leave at room temperature for at least one hour.

Place all dry ingredients  in a large bowl and whisk to combine.

Whisk buttermilk and egg in a medium bowl.

Pour oil into a 10″–12″ cast-iron skillet to a depth of 3/4″. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet to the side.

Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 4-5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

Important Tips
Work with room temperature chicken. It will fry much more evenly
Don’t crowd the pan, you’ll bring down the oil heat too quickly
It really helps to use a thermometer so you can adjust the heat of the oil accordingly
Resist the urge to double coat in flour. You want the flour to season and the skin to get crispy, not soggy skin underneath thick batter, yuck!
As you pull each cooked piece out of the oil, gently shake it and let it drain off the excess for about 10-20 seconds. You’ll be amazed at just how much oil comes off, and less oil left on the skin makes a crispier bite for you.

I give this fried chicken recipe two ya'lls and three yummy in your tummies. Thanks Two Hot Potatoes for making this Southern granny's mouth water.

Now nothing goes with fried chicken like melt in your mouth homemade buttermilk biscuits, sour cream and chive mashed potatoes and homemade Colby Jack shell mac 'n cheese.
Yummy in your tummy ya'll. Enjoy with a tall glass of sweet iced tea!

Friday, July 6, 2012

Not so Homemade Buttermilk Biscuits

Shh...Granny has a confession. I can't make perfect, melt in your mouth buttermilk biscuits. I know! I'm a G.R.I.T.S.(Girl Raised in the South) and I can't make biscuits. Shame on me. My mama could make the best homemade biscuits. I watched her for years and thought this is easy, well it's not! I remember step by step and it never fails my biscuits FLOP!

Mama tried her best to teach me, but I just can't do it. For me it's fail, fail again and I can't believe that's a biscuit. I follow recipe after recipe and failure comes out if the oven.

Anyway, here's the recipe for homemade buttermilk biscuits. Good luck ya'll

Preheat oven to 350 degrees.

2 cups self rising flour-shifted

1/2 cup lard
1 cup buttermilk

Mix all ingredients to form a soft ball, flour dough and roll out on floured suffice. Cut biscuits with glass, place on greased baking sheet, place in oven about 10 minutes. Makes about 12.

Colby Jack Shell Mac n' Cheese

Yum. Yum. Nothing says South like homemade mac n' cheese. My grandson's favorite food of course! This recipe is simple and easy to make.
8 oz. uncooked shell macaroni

1/2 stick butter
16 oz. Colby Jack cheese, cubed
8 oz. milk
1 teaspoon corn starch

Bring about a quart of salted water to rolling boil, add macaroni, cook about 7 minutes or until tender. While pasta os cooking make your sauce. Add milk, cheese, butter and corn starch to boiler over low heat, stir constantly until thickened. Place in 300 degree oven until bubbly.

It's yummy in your tummy ya'll!

I party here:

BWS tips button
Love Bakes  Good Cakes

Sour Cream and Chive Mashed Potatoes

In the South ya'll there ain't nothing as good as homemade mashed potatoes. Now my mama could make melt in your mouth mashed potatoes to die for. I loved her potatoes. I used her recipe, but have incorporated some special ingredients to give my mashed potatoes a little kick in the pants flavor.

6-8 large russet potatoes, peeled, rinsed and cubed
1 8 oz container sour cream
1/2 stick butter
chopped chives(to taste)

Bring water and about a hand full of salt to rolling boil in large boiler over medium-high heat, add potatoes, cook about an hour or until tender. Drain and add sour cream, butter, and milk in bowl. Mash together in mixer, add chives.

If you want creamier mashed potatoes add more milk.

This yummy in your tummy dish compliments fried chicken, so dig in ya'll!

Where I am partying this week-end:

Wednesday, July 4, 2012

Happy 4th of July and Some Mouth Watering Recipes Ya'll

Well, it's that time of year again. Happy 4th ya'll. Time to pull out the grill, fill the galvanized tub with ice and chilled drinks and break open a cold watermelon.Today is a big BBQ day here in the South, but granny is doing things a little different this 4th. We're having a Southern luau  ya'll.

Just follow the links ya'll for some mouth watering, yummy in your tummy 4th of July Southern  luau.

Oven-Roasted BBQ Pulled Pork
Hawaiian Baked Beans
Pineapple Cream Cheese Corn Muffins

Thanks for stopping by Granny's kitchen. Hope ya'll enjoyed your 4th of July and maybe tried some of my down home yummy in your tummy goodness!

Pineapple Cream Cheese Corn Muffins

O.K. granny hasn't lost her mind. You saw right ya'll. I'm baking pineapple cream cheese corn muffins for the 4th of July. It's part of my Luau Southern Style celebration.

I know most Southerner's love their buttermilk cornbread and so do I, but I wanted to keep with luau theme and cook up a batch of pineapple cream cheese corn muffins today. Don't worry, it's still yummy in your tummy ya'll.

1 box yellow corn muffin mix

6 oz.. pineapple cream cheese spread
1/3 cup half and half

Butter bottom and sides of muffin tin

Prepare corn muffin mix as directed, except substitute cream cheese and half and half for egg and milk.Whisk the cream cheese and half and half  until smooth, add to corn muffin mix. Bake at 400 degrees 15-20 minutes. Once done let cool before removing from muffin tin.

Makes 6 corn muffins. For more just double the recipe ya'll.
Foodie Friends Friday

Oven-Roasted Pulled BBQ Pork

Oven-Roasted Pulled BBQ Pork
adapted from Food Network's Tyler Florence

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon cinnamon
1 tablespoon sea salt
1 tablespoon black pepper
1 tablespoon dark brown sugar
1 (5 to 7 pound)  Boston butt (My family prefers Boston butt)
Pineapple Barbecue Sauce:
2 cup ketchup
1 cup pineapple juice
1 cup packed dark brown sugar
1/3 cup cider vinegar
1 cup cola

This is a sweet BBQ sauce(don't add heat, unless you want heat.)

Mix the paprika, garlic salt, onion powder,cinnamon, sea salt,black pepper and dark brown sugar together in a small bowl. Rub the spice blend all over the pork and marinate, covered in the refrigerator 1 hour or up to 24 hours

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours until pork is falling apart and tender.

To make the barbecue sauce: combine the  in a saucepan over low heat. Simmer gently, stirring, cook about 15-20 minutes. Be sure not to scorch the pineapple juice. Make sure the brown sugar melts.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While your Boston butt is still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

You can serve with or without corn muffins ya'll. . Now, me personally I top my pulled pork with coleslaw. It's so yummy in your tummy good...

Partying with:

Cooking Thursday
One Artsy Mama