Sunday, June 30, 2013

#SundaySupper Summer BBQ-Pineapple Pudding


Welcome to Sunday Supper. This Sunday we're celebrating Summer BBQ. Our host this week is Jennie at The Messy Baker. So prop y'all's feet up and enjoy some yummy in your tummy summer BBQ dishes and sit a spell at #SundaySupper!


I'm bringing homemade pineapple pudding to the table y'all. Enjoy this yummy dessert.

Pineapple Pudding

Ingredients:
12-oz. pkg. vanilla wafers, divided
1/3 c. sugar
3 T. cornstarch
1/4 t. salt
2-1/2 c. milk
1-1/2 t. vanilla extract
20-oz. can crushed pineapple, drained
8- oz. container frozen whipped topping, thawed
Garnish: pineapple slices, maraschino cherries

Directions:
Layer wafers in a large glass trifle bowl until bottom is covered, reserving 8 to 10 for garnish. In a saucepan over medium heat, combine sugar, cornstarch, and salt. Stir in milk. Cook, stirring occasionally, until mixture thickens. Add vanilla and cook for 2 to 3 minutes. Once mixture is thick, fold in crushed pineapple. Spread pudding mixture over wafers in bowl; let cool. Top pudding with whipped topping. Garnish with pineapple slices, reserved wafers, and cherries.
Serves 6.

Yummy in your tummy y'all!

Be sure to stop by and enjoy some great yummy in your tummy summer BBQ dishes from these Sunday Supper foodies.


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Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.



Thursday, June 20, 2013

#sponsored #suddenlysalad #bettycrocker Make Your July 4th BBQ Extraordinary with Betty Crocker Suddenly Salad!

“Disclosure: The information has been provided by General Mills through MyBlogSpark.”

Looking to take your 4th of July celebration from ordinary to extraordinary? Make Suddenly Salad® your specialty!


With seven delicious flavors, there’s a Suddenly Salad mix for everyone and for any occasion. Simply follow the instructions on the box, or visit SuddenlySalad.com for delicious recipes.


Try Betty Crocker's  Red, White & Blueberry Pasta Salad recipe for your 4th of July BBQ.

With these yummy and quick ingredients all you have to worry about is the BBQ y'all!

INGREDIENTS

1
box Betty Crocker® Suddenly Salad® classic pasta salad mix
Water and vegetable oil called for salad mix box
1
cup diced red bell pepper
1
cup blueberries
1/3
cup crumbled feta cheese

Wednesday, June 19, 2013

Pineapple Parfaits

Whew! This sweltering summer heat has gotten to granny and what better way to cool off than a cool yummy in your tummy pineapple parfait.

This parfait is simple to make and oh so good your taste buds will thank you.

Ingredients:
1/2 gallon vanilla ice cream-softened

12 oz. container whipped topping
6-8 pineapple slices-drained
6-8 maraschino cherries-drained
Pineapple ice cream topping

Directions:
In desert bowls layer 1 scoop vanilla ice cream, 2 teaspoons pineapple topping,top with whipped topping and 2 teaspoons pineapple topping. Repeat with 1 scoop vanilla ice cream and whipped topping. Add pineapple ring and cherry.
Serves 6-8

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Tuesday, June 18, 2013

Don't Forget to Enter Eggland's Best Chief Egg Officer Contest! #ChiefEggOfficer

Disclosure: “The Eggland’s Best Chief Egg Officer information was provided by Eggland’s Best.”


Have you entered the egg-citing Chief Egg Officer Contest yet? Don't miss your opportunity for the egg-sperience of a lifetime to be named the honorary title of ChiefEgg Officer. Plus, the winner will receive a grand prize of $5,000 and a one-year supply of Eggland's Best eggs.

Entries will be accepted through July 31st, 2013. Turn your day sunny side up and enter today! Two runners-up will receive a six-month supply of Eggland's Best eggs and $500.

Why enter this egg-straordinary contest? Because it's fun and Eggland's Best eggs are America's #1 Egg! Compared to ordinary eggs, Eggland's Best eggs contain:
  • 10 ties more Vitamin E                                 
  • 4 times more Vitamin D
  • More than double the Omega-3
  • 25% less saturated fat
  • 3 times more Vitamin B12
  • 38% more lutein
  • And so much more!
Keep in mind the following key contest dates:
  • Semi-Finalist Consumer Online Voting: September 9, 2013 - September 30, 2013
  • Finalist Consumer Online Voting: October 28, 2013 -November 17, 2013
  • Winner Announcement: December 2013

Check out Eggland's Best on Facebook and Eggland's Best on Twitter

Today is International #Picnic Day!

In the South, we love picnics! Since today is International Picnic Day, I thought I'd share a few of my favorite Southern picnic yummies!

No Southern picnic is a picnic without fried chicken. This yummy fried chicken is sure to be a picnic favorite y'all!

Best EVER Skillet Fried Chicken

Now, y'all can't have a Southern picnic without coleslaw. This is one of my favorite picnic yummies.

Sweet and Sour Coleslaw

Can't have a Southern picnic without the sweet tea y'all!

Pineapple Raspberry Ginger Ale Sweet Tea

What Southern picnic isn't complete without Bacon Wrapped BBQ Chicken Livers. Yummy!

Here's another Southern picnic favorite y'all! Sweet Pea Salad.

For dessert, I've got two yummy in your tummy goodies y'all:

Mississippi Mud Pie
Watermelon No-bake Pie

What y'all waiting for? Let's have a picnic!



Thursday, June 13, 2013

Greek Chicken Liver Pie

An oldie, but a goodie!


Welcome to the ya'll to the grand opening of Granny's Down Home Southern Cooking!

I hope ya'll enjoy my first mouth watering, yummy in your tummy recipe.

One thing we love to eat in the South ya'll is chicken livers. I love mine fried, but my grandson loves to fish with them ya'll!

I created this recipe because I do love my fried chicken livers, green onions and feta cheese.

This recipe is simple and calls for only a few ingredients. It's easy to fix and yummy in your tummy too!

For this recipe use a 9 x 13 baking dish.

Ingredients:
  • 1 can Pillsbury Crescent Rolls
  • 1 container Chicken livers
  • 1/2 cup fresh sliced mushrooms
  • 1 scallion or green onion
  • 1/2 cup fresh spinach
  • olive oil
  • 1 small container feta cheese
  • tomato basil seasoning
  • 1 garlic clove

Is your mouth watering yet? I sure hope so ya'll...

Directions:

  • Preheat oven to 350 degrees.
  • Drain chicken livers(you can rinse them off), coat with tomato basil seasoning. Add 4 tablespoons olive oil and chopped garlic clove to skillet and sauté chicken livers until done. Remove from skillet, do not drain. Place in a bowl covered with plastic wrap and set in refrigerator until chilled(about 5 minutes) Chop chilled chicken livers into bite size pieces.
  • Next, tear the spinach from stems, discard stems.
  • Chop scallion or green onion into small pieces(use all of the scallion or green onion.)
  • Mix vegetables together and sauté in 2 tbsp. olive oil until spinach is wilted. Remove from skillet with slotted spoon.
  • Add half of feta cheese to chopped chicken livers, mix throughly.
  • Toss sautéed vegetables into liver mixture.
  • Lightly coat baking pan with olive oil and tomato basil seasoning, place liver mixture evenly into baking pan.
  • Remove crescent dough from can, roll rectangles into thin sheets.
  • Place enough pieces of dough to cover mixture. Lightly coat dough with olive oil-tomato basil seasoning. Bake 15 minutes,or until crust is golden brown, remove from oven, sprinkle remaining feta cheese on top and place under broiler until cheese melts.

Greek Dipping Sauce for Pita 
  • 8 oz. Greek yogurt-strained
  • 1 tablespoon tomato basil seasoning
  • 1 teaspoon fresh lime juice
  • Whisk together, serve chilled.

Serves 6-8
In the South we don't count calories ya'll, so dig in and enjoy! Serve with pita bread or pita chips for a tasty Mediterranean treat with a little touch of the South thrown in.

This recipe was shared over at


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Wednesday, June 12, 2013

Italian Salmon Patties with Red Sauce

Okay, this Southern granny has lost her mind! Y'all are probably thinking what's the deal with Italian salmon patties and red sauce?

I love salmon patties, but it's a task just getting my picky family to eat healthy. Canned salmon is a staple in my pantry and I'm always trying to come up with new ways to serve this yummy in your tummy fish. Italian salmon patties with red sauce is a brand new recipe I created and let my tell you my picky family love it and y'all's will too! It's so yummy in your tummy good.

These yummy salmon patties are easy to make with just a few ingredients you have on hand in your pantry.

What's great about this salmon mixture, y'all can make ahead and chill before using. Also, if you don't want to cook the salmon, y'all can use it in a salad or serve on crostini.

Salmon Patties:

Ingredients:
1 15 oz. canned salmon
1/3 cup Italian bread crumbs
1/3 cup all purpose flour
1/2 cup sour cream
2 cloves garlic-minced
1 tsps. fresh oregano leaves-chopped
1 tsps. lemon pepper
1 tsps. fresh chives-chopped
oil for cooking

Directions:
Drain salmon and flake, place in mixing bowl. Add bread crumbs and flour, mix well. Fold in sour cream and minced garlic, mix well. Add your seasonings.  Y'all want to make sure you have a nice form, like when making a meatloaf.

To form the patties, scoop the mixture into a lightly sprayed ice-cream scoop and roll in flour, flatten the patty. Heat oil in skillet and add 2-3 patties at a time to hot oil(y'all don't want to crowd the skillet). Cook on both sides until golden brown, drain on paper towel, serve with red sauce. Makes about 6-8(enough to feed y'all's hungry crowd). While the salmon patties are still hot, sprinkle with oregano.

Red Sauce:
1/2 cup whole sour cream
1/2 cup fire roasted tomatoes-with liquid
1 clove garlic
1 tsps. fennel

Blend all ingredients in blender until well mixed. You can warm or cold. Y'all can add more to taste.

Happy eatin' y'all!


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Sweet and Sour Coleslaw

I learned to make coleslaw from my mama ya'll. Well, mama's probably rolling over in her grave because I deviated from the traditional family recipe. Mama used Kraft mayo and seasoning salt in her recipe, but I love the taste of sour cream and fennel seeds.



Ingredients:
2 cups green and red cabbage-shredded
2 chopped green onions
1/4 cup  red wine vinegar
6 oz. pineapple juice
1 1/2 cup sour cream
1 tablespoon plus 1 teaspoon fennel or poppy seeds

Directions:
Combine wet ingredients, whisk well, add fennel seeds, whisk, add to cabbage and chopped onions, toss well. Serve chilled.


You can make ahead and let chill in refrigerator until ready to serve.

Enjoy this yummy in your tummy coleslaw ya'll!


I'm partying here y'all!

Hawaiian Baked Beans

Hawaiian Baked Beans
Being Southern we love our baked beans and BBQ. This is a simple recipe I developed about 25 years ago and a can't wait to dig in  family favorite. I hope this will become your family's favorite baked beans ya'll. 

I know a lot of good Southern bakes beans recipes call for pork 'n beans, but I like to use navy beans, drained and rinsed.

Ingredients:
4 (16-ounce) cans navy beans with slab bacon, drained and rinsed (If you have time you can used dry navy beans, soaked overnight)
1 (16-ounce) can chunk pineapple (reserve juice)
1/2 cup yellow mustard
1 cup ketchup
1 1/2 packed dark brown sugar
1 cup plus 6 oz. pineapple juice

Directions:
Preheat oven to 300 degrees F.
 Whisk your wet ingredients together first, add brown sugar, mix until a golden brown color, add pineapple chunks. Combine with navy beans, mix well. Place in aluminum pan.
 Bake 90 minutes until bubbly.

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