Deep South Home: Bargain Finders

If there were a bad blogger award, I would be the winner.

My excuses....

I have been doing a lot of this... you know bringing new life into the world and all.

Trying to make a minuscule dent in my ever growing basket of books. I am going to try to do a little book review once a month if you are interested.

Enjoying the waves and sand between my toes while we prepare for the 4th.

In between all of this, my parents found me a deal that could not be beat.

You remember my quest for a chalkboard wall, right?

How about a chalkboard to hang on the wall that can come with us whenever we move?

Ballard Designs Originally $399

Ballard Designs Backroom $30 in perfect condition.

I cannot wait to hang this 83" by 53" beauty in the upstairs landing. It is especially sweet with the extra $369 in my pocket!

Deep South Eats: Caramelized Green Beans

The Caramelized Green Beans from Our Best Bites have been on my to-do list for quite some time. Last month I was taking food to a friend with newborn twins and knew this would be the perfect side dish. I can't wait to make this for our family as well because I got a quick taste and they were delicious!


Ingredients:

• 1 lb fresh green beans
• 1/2 lb bacon, (I used center cut bacon for lower fat content)
• 1/2 red onion, sliced (make sure this is done before you start cooking)
• 3 - 4 cloves of garlic, minced (same as above)
• olive oil
• 2 Tablespoon sugar
• 3 Tablespoon soy sauce
• 1/2 teaspoon Kosher salt
• Freshly ground pepper

Directions:

• Boil a large pot of water.
• Place beans in a colander and rinse them well. Snap the ends off of the beans and then snap the beans in half. Leave colander in sink when done.
• Mix sugar, soy sauce and salt in a small bowl and set aside.
• Fry bacon in large skillet. Once cooked, remove from pan, drain on paper towel, and crumble.
• Pour bacon drippings out of pan leaving about 1 Tablespoon of drippings in the pan.
• Add a little bit of olive oil to the drippings and heat the pan to medium-high heat.
• Once the pan is hot, add onion and garlic and give a quick stir.
• Add beans to boiling water and boil for one minute. You just want to blanch them, not cook through. Drain in colander. Continue stirring onion and garlic.
• Once beans have drained add them to skillet with onion and garlic and stir-fry for 2-3 minutes.
• Stir the sauce that you have set aside and pour on top of beans in skillet. Continue stir-frying until beans looked glazed about 2-3 minutes.
• Add bacon crumbles and fresh pepper to green bean mixture and continue stir-frying until sauce is sticking to green beans and bacon.
• Transfer to serving dish and allow to cool a few minutes before serving.

Enjoy!

Original recipe from Our Best Bites.

The Sweet Kitchen: What's on the Menu?

I just wrapped up 4 shifts out of the last 5 days at the the hospital and whew you should see the bags under my eyes! I asked my Mark last night how in the world I used to do this on a weekly basis and he reminded me that I didn't have a child then and I would sleep until about 10 every day....oh yeah those were the days. Nothing says rest like getting home from work at midnight and waking up with the sweet 3 year old at 7 am. Needless to say I am having to move one of last week's meals to this week.


Monday (Work Night): Leftovers - aka dad has to fend for himself because I am too tired to think about cooking
Tuesday: Stuffed Pizza Rolls, Salad, and Fruit
Wednesday: Chicken Danielle, Linguine, and Garlicky Green Beans
Thursday (Work Night): Grecian Pork Tenderloin, Lemon Horseradish New Potatoes, Steamed Broccoli
Friday: Dinner with the Family
Saturday: Hot Dogs, Oven Fries, Baked Beans and Fruit
Sunday: Small Group Picnic 


What about you? Is it a crazy week and you are just making do or is it a relaxed week and you are trying out something new?


Link up with a comment and let me know!

Saturday Sweets: Homemade Frozen Yogurt

This week I expanded my ice cream making horizons to include frozen yogurt. All I can say is wow! I am sure my waistline is not saying wow (get a grip waistline...it is fat-free). I started my attempts by combining a few recipes to get a cake batter flavor as my little but and I cannot get enough of cake batter flavors. It was...AWESOME. I cannot wait to try some more flavors like brownie batter, oatmeal cookie, lemonade, and on and on and on. 


Ingredients:

• 1 cup nonfat milk
• 2 cups fat free half and half (tested with the Land o' Lakes brand)
• 1 cup fat free plain yogurt
• 1/3 cup of sugar
• 1/2 - 1 cup of yellow cake mix, sifted if possible
• sprinkles, brownie bites, candy, etc. for stirring in

Directions:

• Combine milk, half and half, plain yogurt, sugar, and cake mix (start with 1/2 cup) in a blender. Blend until well combined.
• Taste batter (there is nothing raw) to see if you would like more cake batter flavor. 
• Set blended batter in refrigerator for 1 hour.
• Pour into ice cream maker and freeze according to manufacturer's instructions.
• Add in stir-ins during the last 2 minutes of freezing.
• Transfer to freezer safe container and freeze until ready to use. It will take on an ice cream texture after it has been in the fridge for a day or two.

What is your favorite frozen yogurt flavor? Who knows, maybe I will try to make it for you!

Deep South Eats: Bow Ties with Sausage, Tomatoes, and Cream

Bow ties with sausage, tomatoes, and cream is a fan-favorite in our house. It makes enough to feed small army and we definitely would devour the whole thing if it were a tad more healthy. We only make it about twice a year, but when we do it is oh so good.


Ingredients:

• 12 oz bow-tie pasta (most boxes are 16 oz so I use 3/4 box)
• 2 Tablespoons olive oil
• 1 pound sweet Italian sausage (some times you can find it in the roll but other times it is in links - remove the casings if it is in links)
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 oz) can Italian-style plum tomatoes (whole), drained and coarsely chopped
• 1 1/2 cups of heavy cream (I often sub light cream but just know it will not thicken as nicely)
• 1/2 teaspoon of salt
• 3 Tablespoons minced fresh parsley (missing in the picture because I forgot to buy it)
• Freshly grated/shredded Parmesan.

Directions:

• Bring a large pot of lightly salted water to a rolling boil, and cook pasta 8 to 10 minutes or until al dente. Drain and place in a large bowl. (Work on making the sauce at the same time so they will be evenly warm).
• While water is boiling/pasta is cooking, heat oil in a large, deep skillet over medium heat.
• Cook sausage and pepper flakes using a fork to crumble the sausage as it cooks. Cook until sausage is evenly browned and no pink is visible.
• Stir in onion and garlic and cook until onion is tender.
• Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Pour sauce over pasta in large bowl and stir to coat. Sprinkle with fresh parsley and Parmesan if you prefer.

Original recipe from All Recipes.

Deep South Home: 30-Minute Project

The little nut in my life rarely naps these days. At 3 (and a half - per little nut), naps are just wasting time. What then does a girl do on the rare occasion that nut actually takes a nap? My heart says nap, read or catch up on tv, but my crazy brain says knock out a project on the to-do list. 


The jack and jill bath is a LONG work in progress as it will not be painted until I paint some other more important rooms. Nonetheless it still needs a little sprucing up. There was an old brown shower curtain hanging out in the closet, so I gave it a little 30-minute makeover magic.


Supplies:

• shower curtain
• shower rings
• at least 3 yards of ribbon (I would have preferred to have 4-5)
• scissors
• lighter

Directions:

1. Lay your shower curtain out in a large area. Make sure it doesn't need the wrinkles steamed out.

2. Cut 12, 8-inch strips of ribbon (if using 4 yards cut 12 inch strips). Using a wide, large-patterned ribbon will be more visually appealing.

3. Finish the ends as you prefer whether or diagonal or inverted "v".

4. Sear the ends of your ribbon to prevent fraying with your lighter. I always do this near a sink as I am a fraidy-cat.

5. Attach your rings to the shower curtain, liner, and rod. I love these rings because they are a lot less cumbersome.

6. Tie your ribbon in a knot around the ring. Allow the accent color to show primarily by working the ribbon to face out. Repeat with remaining 11 rings.

7. Hang your rod and smile. 

8. Now go nap, read, or catch up on tv until your little nut wakes up! Or you can always make this pie!

Deep South Eats: Fudge Peanut Butter Cup Pie

I love hearing from you guys as to what recipes you would like to see featured. I was not planning on making this until Saturday, but since you asked...I delivered.


I found this recipe while sorting through old torn out pages of Southern Living recipes. It looked like something my husband would love for a Father's Day pie because his two favorite things are chocolate and peanut butter combined. He seriously goes through a large bag of peanut butter m&m's weekly, but he is the one who goes to the doctor and they tell him to gain more weight. 


While in the process of making the pie, I had to make some alterations. 

• The pie crust doesn't do well with spreading sticky peanut butter. It caused my pie crust to crumble up into many pieces. I solved this by mixing the pie crust and peanut butter with a fork (much like pie pastry), and then pressing it into the pie pan. Next time I would most likely heat the peanut butter so that it could be poured over the crust.
• The ice cream overflows a little and therefore needs to be frozen prior to drizzling with the shell coating.
• It will also help to place a paper towel or small cookie sheet under your pie to avoid spillage in the freezer.

Necessary Evils

Measure 1/3 cup of  peanut butter. These adjustable measuring cups are amazing for peanut butter, brown sugar, mayo, etc.

Mix the peanut butter and pie crust crumbs together (because you are covering up a royal screw-up) with a fork until well combined.

Press the crust mixture into the pan and half-way up the sides.

Freeze for 10 minutes and while waiting eat the little bits of crust that have accumulated on your counter but not off the floor -- too far.

Spread the ice cream evenly over the pie crust hoping that very little gooshes out the sides.

Place the peanut butter cups cut side down around the edge of the pie. Return to freezer for at least 10 minutes.

Once the ice cream is set, drizzle the chocolate peanut butter shell coating over the top. Return to the freezer for at least 2 hours or until ready to serve. Cut with a warm knife when ready to serve.

Ingredients:

• 1 (1.5 quart) container of vanilla ice cream with peanut butter cups and fudge ribbon (aka Moose Tracks)
• 1/3 cup peanut butter creamy or crunchy
• 1 ready made chocolate crumb pie crust
• 6 peanut butter cups halved (0.6 ounce Reese's)
• Chocolate peanut butter shell coating

Directions:

• Set ice cream on counter and allow to soften as you work, but at least 20 minutes.
• Warm peanut butter slowly in 10 second increments in microwave until able to pour. Pour over pie crust evenly. OR mix pie shell and peanut butter together with a fork and press into pie pan.
• Freeze for 10 minutes.
• Spread ice cream evenly over pie crust and place peanut butter cups cut side down around perimeter of pie.
• Freeze for 10 minutes.
• Drizzle shell coating over top of pie and return to freezer for a minimum of 2 hours.
• When ready to serve cut with a warm knife.

Original recipe from Southern Living October 2004.

The Sweet Kitchen: What's on the Menu?

Last week we left for a week long vacation on the gulf. I had excellent intentions of updating my blog while gone, but unfortunately due to the remoteness of Fort Morgan, AL we were left with very little internet capabilities. Plus what person is actually going to complain about having to spend more time on the beach and less time blogging? Not this girl.


This week's menu...


Monday: Cashew Chicken, Sesame Lime Rice, and Steamed Broccoli
Tuesday: Family Birthday Party
Wednesday: Chuck Roast Barbecue Sandwiches, Dill Potato Salad, and Fresh Watermelon
Thursday (Work Night): Leftovers/ Sandwiches
Friday (Work Night): Stuffed Pizza Rolls with Marinara Dipping Sauce and Tossed Salad
Saturday: Out to Eat
Sunday: Father's Day Lunch - Ribs from Smokejack, Baked Potatoes, Oven Roasted Green Beans, and Fudge Peanut Butter Cup Pie


In my ice cream freezer this week - Cake Batter Frozen Yogurt - totally experimenting on this one!


What is on your menu this week?

Deep South Eats: Sour Cream Pound Cake

We affectionately refer to this pound cake as my little nut's First Birthday Cake. It is a wonderful pound cake that is so dense and flavorful. Fresh fruit and whipped cream or ice cream are fantastic toppings. You could even throw a few slices on the grill for a unique dessert.


Ingredients:

• 1 cup of butter (2 sticks)
• 3 cups of sugar
• 1 cup sour cream
• 3 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 6 eggs
• 1 teaspoon of vanilla
• 1 teaspoon of almond

Directions:

• Preheat oven to 325 degrees.
• Grease and flour your desired bundt pan or tube pan. This is the tried and true best way to get your cakes to come out of the pan.
• Cream butter and sugar together on medium speed. 
• Add sour cream and combine.
• Mix the flour and baking soda together in a separate bowl.
• Add the flour mixture to the creamed mixture a little bit at a time alternating with eggs. Beat after each addition... add a little flour mixture...beat...add an egg....beat....repeat until all eggs and flour are combined into mixture.
• Add vanilla and almond and combine.
• Pour into prepared pan and bake for 1 hour and 20 minutes. Allow to cool for 10 minutes on a wire rack before removing from pan - if your cake has risen slightly above pan you will want to run a knife gently around the edge to ease it away.

Original recipe from Paula Deen's: The Lady and Sons Savannah Country Cookbook

Deep South Eats: Miss Bettie's Zesty Grilled Corn

I would literally make this corn every single weekend if it were possible/reasonable. It takes super sweet corn and gives it zesty-ness. My dear husband calls it his "special sauce" for corn but I seem to recall I am always the one making the sauce...hmm.

Ingredients:

• 1/3 cup of butter (remember we don't use the M word around here - cough, cough, margarine)
• 2 Tablespoons of mustard (plain ol yeller kind)
• 2 teaspoons of prepared horseradish (this isn't horseradish sauce - you can usually find prepared horseradish with the condiments or the refrigerated section of your grocer)
• 2 teaspoons of Worcestershire sauce
• 1/4 teaspoon of lemon pepper
• 6-8 ears of fresh corn

Directions: 

• Preheat grill for medium heat
• In a small saucepan, melt the butter. Stir in the mustard, horseradish, Worcestershire, and lemon pepper. Heat until well combined.
• Place each ear of corn in a 13x12 piece of heavy duty aluminum foil (please, please don't actually measure just a good guess).
• Drizzle sauce evenly over all the corn and wrap foil loosely leaving space for expansion of steam and seal.
• Grill over medium heat for 15-20 minutes. Carefully unwrap foil and give it a quick sear on the grill grates.
• Serve immediately.

Original recipe from All Recipes.