Wednesday, November 30, 2011

Deep South Giveaway: Jesus Calling

I am so excited to for this giveaway!
Jesus Calling has been such an influential book in my life and my daughter's life. With thoughts from Sarah Young of how Jesus might speak to us if he were sitting right next to us, it has become a fantastic way to start our day.

Often times the words are an impact to my day, no matter what circumstances are present in my life at the time. While my daughter isn't old enough to understand the meaning yet, it obviously has her wheels turning as she asks questions about Jesus and God after we read.

I am giving away TWO copies of Jesus Calling - ONE to a reader and another ONE for that reader to give to someone else.

You will have your choice of :
Jesus Calling - Hard Copy
Jesus Calling - Kindle Edition
Jesus Calling for Kids.

Ways to enter:
1. Leave me a comment telling me who you would give a copy of Jesus Calling.
2. Follow Deep South Sweets on Blogger or Google Reader and leave a comment.
3. Like Deep South Sweets on Facebook and leave a comment.
4. Follow Deep South Sweets on Pinterest and leave a comment.

Giveaway ends Friday at 8:00pm EST

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Tuesday, November 29, 2011

Deep South Eats: Melt-In-your-Mouth Doughnuts

Oh-mah-goodness these doughnuts are SO good and SO simple. They are definitely the type of food that fall into the "only make once in awhile because they are so sinfully bad for you" category. I don't really fry much in my cooking life. I sort of avoid it like the plague because it is 1 - really bad for you, 2 - really messy, and 3 - not so healthy for the ol' arteries. I tried frying this time in a large stock pot to help with the splattering and it really made a difference!

These doughnuts would be great to surprise your kiddos with on Christmas morning or for a fantastic birthday breakfast. I hope you enjoy them as much as my family off to the treadmill.


  • Vegetable oil for frying (I used Canola)
  • 1 stick butter, melted
  • 1 1/2 Tablespoons ground cinnamon
  • 1 cup sugar
  • 10-count can, Texas-style biscuits (any kind BUT flaky layers)


  • Pour oil into stock pot to a depth of 1/2 inch and heat over medium to medium-high heat for 5 minutes.
  • Place melted butter into a small bowl suitable for dipping. Combine cinnamon and sugar in a separate bowl.
  • Use a plastic bottle cap or other small round object (I used a fondant cutter) to cut a hole in the center of each biscuit. Save the "holes" for doughnut holes.
  • Lower the heat of the oil to medium. Drop the dough into the hot oil a few at a time, trying not to crowd the oil. Watch the dough carefully and turn once the bottom of the doughnut is golden. Cook the other side until golden it is golden as well. Remove from oil using a slotted spoon to a paper-towel lined plate. Repeat until all the doughnuts and doughnut holes are cooked.
  • Dip both sides of each doughnut and doughnut hole into the melted butter and then press both sides into the cinnamon sugar mixture.
  • Serve warm and enjoy!
Original Recipe from Southern Plate

Ever have cooking questions or want to request a recipe, comment or email me at You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

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Monday, November 28, 2011

The Sweet Kitchen: What's on the Menu? is good to be back to a sense of normalcy. That normalcy is short-lived as Christmas is right around the corner, but there is something so nice about getting back into a routine. I do apologize for not getting all the posts up last week but promise to make up for it this week. I hope everyone enjoyed a wonderful holiday this past week and I look forward to the next few weeks of celebrating Christmas with my readers.

Monday: Lime Chicken Tacos (yeah didn't happen last week with all the leftovers), Black Beans and Mexican Rice
Tuesday: Leftover Turkey, Green Beans with Shallots, and Pineapple Casserole
Wednesday: Spaghetti with Meat Sauce and Tossed Salad with Homemade Italian Dressing
Thursday: Leftovers
Friday: Husband's Company Christmas Party
Saturday: SEC Championship Game (fingers crossed that we get our tickets)
Sunday (Work Night): Leftovers/Sandwiches 

Blog Menu
Monday: Weekly Menu
Tuesday: Melt in Your Mouth Donuts (these aren't the baked ones as I forgot to take a picture but I promise to remake them soon)
Wednesday: GIVEAWAY!
Thursday: Chocolate Chess and Pecan Pie
Friday: Deep South DIY

What is on your menu this week?

Ever have questions or want to request a recipe or tutorial, comment or email me at You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

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Wednesday, November 23, 2011

Deep South Eats: Buttermilk Blueberry Coffeecake

When I signed up to bring a breakfast bread to my bible study last week, I had a hard time deciding what new recipe I wanted to try. With blueberries being on sale at my local grocery store last week, I knew that Buttermilk Blueberry Coffeecake was the winner! It had the dense texture you desire in a coffeecake while balancing the sweetness with hints of lemon.  I am sure your family will enjoy it as much as my bible study girls did.

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons lemon zest, add more if you want a stronger lemon flavor
  • 3/4 cup plus 2 Tablespoon sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries, rinsed and dried
  • 1/2 cup buttermilk, remember you can make your own buttermilk by adding 1 Tablespoon of vinegar to a measuring cup and pouring milk up to the 1 cup mark. Let sit for 5 minutes and use 1/2 for the recipe.
  • 1 Tablespoon sugar for sprinkling
  • Preheat oven to 350 and grease a 9-inch baking pan (I used throwaway because it was going to bible study) with butter or non-stick cooking spray.
  • Cream together butter, lemon zest, and 3/4 cup plus 2 Tablespoons of sugar using a mixer until light and fluffy.
  • Add the egg and vanilla and beat with mixer until well combined.
  • Toss blueberries with 1/4 cup of flour.
  • Whisk together remaining 1 cup and 3/4 cups of flour with baking powder and salt.
  • Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Mix in between additions.
  • Using a spatula, gently fold the blueberries into the batter.
  • Spread batter into prepared pan and sprinkle with 1 Tablespoon of sugar.
  • Bake for 35 minutes and check for doneness by inserting a toothpick at least 1 inch from the edge. It may require at least an additional 10 minutes. 
  • Let cool at least 15 minutes before serving.
  • Enjoy now or cut into bars and freeze for later use!
Original recipe from Alexandra Cooks.

Ever have cooking questions or want to request a recipe, comment or email me at You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

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Tuesday, November 22, 2011

Deep South Eats: Creamy Dreamy Grits

One of my favorite places to eat breakfast in my city is The Flying Biscuit. I have never been a huge fan of grits, but their Creamy Dreamy Grits are to die for. They are so fluffy and creamy that I could eat them alone for breakfast. I hope you will include them on your menu if you have any family breakfasts coming up this holiday season.


  • 6 cups water
  • 2 cups half-and-half
  • 3 teaspoons kosher salt
  • 1/4 teaspoon white pepper
  • 2 cups quick cooking grits
  • 1 cup grated white cheddar cheese
  • 4 Tablespoons unsalted butter, cubed
  • In a saucepan, combine water, half-and-half, salt and white pepper. Bring to a boil.
  • Slowly pour grits into boiling mixture while whisking continuously (the mixture is very hot and may splatter).
  • Reduce heat to low and continue to whisk often, until thick and completely smooth, about 10 minutes.
  • Add cheese and stir gently until cheese melts. Whisk again to combine.
  • Turn heat off and allow grits to rest 5 minutes.
  • Add butter and stir until completely smooth and shiny.
We halved the recipe and had more than enough!

Original recipe from the AJC.

Ever have cooking questions or want to request a recipe, comment or email me at You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

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Monday, November 21, 2011

The Sweet Kitchen: What's on the Menu?

This week with the holiday, we are busy, busy, busy. I feel like we have a million different places we need to be, but at the end of they day we are so thankful to have such a full life!

Monday: Girl's Night Out
Tuesday: Dinner at my Mom's
Wednesday: Guy's Night Out
Thursday: Thanksgiving Brunch for my in-laws in the morning and Thanksgiving Dinner with my family
Friday (Work Night): Leftovers
Saturday: Lime Chicken Tacos, Black Beans and Rice
Sunday: Small Group Thanksgiving Meal

New Recipes for the Week
Baked Doughnuts for Thanksgiving Brunch
Banana Bread for Thanksgiving Brunch (or Cinnamon Rolls...time depending)
Pecan Pie for Thanksgiving Day
Lime Chicken Tacos
Pineapple Casserole for Small Group Thanksgiving Meal

Blog Menu for the Week
Monday: Weekly Menu
Tuesday: Breakfast Treats: Creamy Dreamy Grits
Wednesday: Breakfast Treats: Blueberry Buttermilk Coffee Cake
Thursday: Thankfulness
Friday: Around the South: Story Time at the American Girl Store

What do you have on the menu this week for Thanksgiving?

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Friday, November 18, 2011

Deep South DIY: Bow Tie Bows

Bow Tie Bows are super cute in their simplicity but the options are endless for fun colors and prints. I think of all the bows, they are the easiest and quickest to make. While this is not my favorite tutorial to give you guys because I was rushed, I loved the ease of making these bows.

Supplies Needed:
Ribbon of your choice. Determine length needed: desired size of finished bow x 2 plus 1 inch.
(For example: I wanted a 4-inch finished bow so I used 9 inches of ribbon)
Hair salon clip
Needle and thread
Hair clip
Hot glue gun (not pictured)

Begin by finishing the ends of your ribbon using a lighter or other heat sealing device to prevent your ribbon from fraying.

Fold ribbon in half and use your finger nail or other edge to crease the half way point.

Double ends of ribbon over a half inch to create loop as shown. (I brought the bottom edge out a little just so you could see they are double over)

Bring the half way mark up to your doubled edges as shown.

Slide hair salon clip in to hold in place.

Thread your needle and tie a knot at the ends. Bring your needle through the center of your ribbon in the center of the hair clip. Pull through and trim your ends under the knot in your thread.

Loop the thread around the ribbon through the openings in the hair clip a few times.

Pull thread tightly while pinching an accordion style crease in the center of your bow.

Bring your needle through the center of the bow several times and then cut the threads and tie off in a knot to hold center of bow in place.

Measure your accent ribbon around the center of your bow to decide how much you will need. Trim and finish edges using your lighter or heat sealing device.

Using your hot glue gun, glue one edge of your accent ribbon to the back of the center of the bow.

Bring the accent ribbon around and adhere the other edge to the back of the center of you bow using your hot glue gun.

Attach your hair clip using your hot glue gun. If your hair clip has open prongs, you will need to place a piece of folded wax paper in between the prongs to prevent the clip from sticking together.

And try it on...nothing is more fun than an adult with a bow in their hair...or just wait for your little nut to get home from school and put it in her hair.

I hope you all are enjoying these tutorials. 

If you ever have a specific tutorial or bow you would like to see, please feel free to comment or email me at You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Original Tutorial found at The Ribbon Retreat

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Thursday, November 17, 2011

Deep South Eats: Cheesy Corn Casserole

When I came across this recipe for Cheesy Corn Casserole, I was excited for a variation from my usual Corn Pudding. This corn was absolutely fantastic. It is so full of flavor from the smokey bacon to the richness of the cheese, that I would pair it with a simple grilled or roasted meat. I used the original recipe and it made a ton...enough that I was able to take half to dinner at my parents the next night. I have halved the recipe for you all because I assume you aren't in the business of feeding and army.

  • 2 slices bacon, finely chopped
  • 3 Tablespoons butter, cubed
  • 2 cloves garlic, finely chopped
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 2 ounces cream cheese, cubed
  • 1 ounce Velveeta, cubed (I used the 2% milk version that is lighter and had good results)
  • 1 cup grated extra-sharp cheddar cheese
  • 1/2 teaspoon paprika
  • 1 1/2 pound of fresh or frozen corn kernels
  • Kosher salt and freshly ground black pepper to taste
  • Preheat oven to 375 degrees F.
  • Heat bacon in a large saucepan over medium heat. Cook, stirring until browned, about 8 minutes.
  • Add butter and garlic to bacon in pan and cook for 1 minute.
  • Add flour and cook, stirring for 1 minute.
  • Whisk in milk and bring to a boil. Cook stirring constantly until mixture is thickened, about 2 minutes.
  • Add in cream cheese, Velveeta, cheddar and paprika, and cook until smooth.
  • Remove from stove top and stir in corn, season with salt and pepper.
  • Transfer mixture to a square baking dish (if you use the original recipe you will need a 9 x 13 baker).
  • Baked until top is golden brown and bubbling, about 40 minutes. Cool slightly before serving.
Original recipe found at Saveur

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Wednesday, November 16, 2011

The Sweet Kitchen: Side Dish...Dish

I am totally a dinnerware person. As in I could continue to amass quantities of dinnerware that would surpass my kitchen's ability of containment. When it comes to serveware I am much the it! With Thanksgiving around the corner, I couldn't help but scour the internet for some great finds for your buffet table!

Remember to think outside the box when it comes to serving your side dishes. Bowls are always my go-to because they are easy and contain the item well. Trays are great for grilled or roasted veggies and even a stack of potatoes. You can even dress up your casseroled veggies in unique casserole dishes or individual casseroles in ramekins.

1. Romantisk Tray - Ikea
2. Terrain Serveware Large Bowl - West Elm
3. Antique Ironstone Lidded Veggie Bowl - Pottery Barn
4. Sqaure Serving Bowl - Crate and Barrel
5. Marin White Centerpiece Bowl - Crate and Barrel

1. Calvia Serving Bowl - Anthropologie
2. Hamptons Yellow Serving Bowl - Crate and Barrel
3. Barbar Tray - Ikea
4. Trygg Bowl - Ikea
5. Dogwood Serving Bowl - Anthropologie

1. Emile Henry Ramekins Azure - Sur La Table
2. Cambridge Baker with Rack - Crate and Barrel
3. Spode Baking Days Baker in Green - Amazon
4. Wave-Edge Baker - Sur La Table
5. Large Holiday Baker - Crate and Barrel

What dishes are you loving this season?

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Tuesday, November 15, 2011

Deep South Eats: Parmesan Roasted Broccoli

Do you ever feel like you get in a side dish rut? I always feel like I can come up with something for our main dish, but typically just rotate in green beans, steamed broccoli, or a tossed salad for our side dish. While they are all very nutritionally sound, it can get well ... boring and expected. 

In my conquest for new and flavorful side dishes, I have come across some real winners that I am so excited to share with you. The two side dishes I am sharing with you this week are common vegetables on our table: broccoli and corn, but these recipes pack a punch of flavor and wow! This recipe for Parmesan Roasted Broccoli (aka The Best Broccoli of Your Life) far exceeded my expectations and rapidly disappeared from our plates! Just to note...we halved the recipe for the 3 of us and ate almost all.


  • 4 to 5 pounds of broccoli (2 large bunches), washed, dried VERY well, and chopped into florets
  • 5 Tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 garlic cloves, peeled and sliced
  • 1 lemon
  • 1/3 cup freshly grated Parmesan cheese (in a pinch feel free to use the pre-grated stuff)
  • Preheat oven to 425. Prepare a baking sheet by lining it with foil.
  • Toss broccoli, 4 Tablespoons of olive oil, salt, pepper and sliced garlic together on baking sheet.
  • Roast for 20 to 25 minutes shaking the pan halfway through. When roasted the broccoli will be crisp-tender with some of the florets being lightly browned.
  • Remove pan from oven and zest lemon over the broccoli. Cut into the lemon and squeeze juice over broccoli. Drizzle remaining Tablespoon of olive oil and sprinkle broccoli with Parmesan cheese.
  • Serve warm.
Easy peesy and OH SO good!

Original recipe from Amateur Gourmet.

Ever have cooking questions or want to request a recipe, comment or email me at You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

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Monday, November 14, 2011

The Sweet Kitchen: Whats on the Menu?

With the holidays nearing and many of my family members birthdays and anniversaries falling in November and December, I find our weekly calendar looking crazier by the day. This week while planning our menus, I realized we would only be home for dinner 3 nights this week, and that doesn't even include the nights my husband will be at the barn checking on the horse. In reality we will probably eat dinner as a family all together at home once or twice this week. I am keeping things very simple on the meal front while still enjoying trying new recipes.

Monday: Leftover Hot Dogs, Baked Beans, Fruit and Carrot Sticks
Tuesday: Dinner with the in-laws
Wednesday: Tomato Basil Soup, Salad, and Easy Parmesan Knots
Thursday: Out to Eat (we even got a baby sitter -- woohoo)
Friday: Sweet and Sour Flank Steak, Crack Potatoes, and Grilled Vegetables
Saturday: Out at an exciting wedding
Sunday: Nephew's Birthday Party


New Recipes for the Week

Easy Parmesan Knots
Crack Potatoes
Buttermilk Blueberry Coffeecake (for Bible Study)
Sausage Balls (to freeze)
Chocolate Chess Pecan Pie (hey..have to try it out before the holiday right?)

The Blog Menu for the Week
Monday: Weekly Menu
Tuesday: Side Dish Week: Parmesan Roasted Broccoli
Wednesday: My Favorite Side Dish Serving Dishes
Thursday: Side Dish Week: Cheesy Corn Casserole
Friday: DIY: Bowtie Bow Tutorial

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Friday, November 11, 2011

Deep South DIY: Pinwheel Bows

I am so excited to share this bow tutorial with you as Pinwheel Bows are my absolute favorite to make!
I timed myself and this bow took 20 minutes including stopping to take the tutorial pictures, so I know you guys can find the time to complete at least one!

If you missed last week you need to check out the tutorial for Boutique Bows. Remember my new motto...we will never buy a bow again!

My precious Belle sporting her Halloween Pinwheel Bow!

Supplies Needed:
1 yard of 1.5" ribbon (you may use any width or length depending on the size of the bow you desire) 
Lighter or other heat sealing device
Marking Pen that will bleed through to both sides of the ribbon
Needle and thread
Hair Clip (these may be purchased from any craft store)
Glue Gun

Begin by cutting your ribbon into two sections of 31" and 5". Set aside the 5" for later use. Finish the ends of your 31" of ribbon either with a diagonal or a "v" shape. I think the "v" is very cute for pinwheel bows. Cut desired end and use your lighter or heat sealing device to sear the ends being careful not to burn. I have learned to hard way to do this first as I have ruined a few bows by making my ends when the bow is complete. You can always go back and trim and end a little shorter at the end if necessary.

Measure 3.5" from the right end of your ribbon. Use a marking device that will bleed through to the opposite side of the ribbon to mark the 3.5" mark. Dots are easier for marking as the ribbon does not stay straight easily when making a straight line.

Move the first line to the 6" mark on your ruler and make another line to mark 6" from the first line.
Continue making a mark every 6" until you have a total of 5 marks and around 3.5" left at the left end of your ribbon.

Take your needle and thread and cut about 18-24" of thread and thread your needle. Tie a large double not in the end of your ribbon to help secure your thread.

Starting with the right end of the ribbon, lay the ribbon with the correct side facing up if using a printed ribbon. If you are using a plain ribbon like me, choose one side to be your top and one side to be your bottom. Hand sew your needle across your first marked line on the top of your ribbon. Pull thread through very gently so the ribbon remains flat.

Bring your ribbon under to the right so that you are now looking at the bottom of the ribbon and sew across the second marked line. Pull thread gently through allowing the ribbon to lie flat.

Bring your ribbon across towards the left so that you are now looking at the top of your ribbon and sew across your third marked line. Pull thread through again allowing ribbon to lie flat.

Bring your ribbon under to the right so that you are seeing the bottom of your ribbon and sew across your fourth marked line. Pull thread through again gently allowing ribbon to lie flat.

Bring your ribbon across to the left so that you see the top and sew across your fifth and final marked line. You should now see a zig-zag with the first, third and fifth line showing the top of your ribbon and the second and fourth line showing the bottom of your ribbon.

Gently pull your thread cinching your ribbon as you go. Make sure that all your loops are showing the top of your ribbon. Once your ribbon is tight, pinch your bow the center using your non-dominant thumb and forefinger.

Loop your thread around the center a few times. Push your needle through the center from the front of the bow to the back.

Tie your thread in a few knots and then trim your ends.

Using the set aside 5" of ribbon (you can also use an accent color of ribbon if desired) fold it over one third long ways (you know hot dog style).

Fold the other third over the first third and secure both ends with a dot of hot glue.

Tie the folded ribbon to make a knot in the center.

Secure one side of the knotted ribbon to the back of the bow using a dot of hot glue.

Bring the other side around so that the knot is in the center of the front of the bow and secure the other end to the back of the ribbon with a dot of hot glue (you may need to trim the ribbon a little bit to get the right fit).

Attach your hair clip to the back of the ribbon using hot glue. If you hair clip is open on both sides, remember to put a piece of folded parchment or wax paper between the clip to prevent the clip from being glued together.

And there you have a Pinwheel Bow! Trim your ends up if necessary to get them even.

Since my model was at preschool this morning, I graciously stepped in for her....and then almost forgot to take it out of my hair before going to get her from preschool!

Don't forget to check out last week's Boutique Bow Tutorial!

Giving credit to the tutorial that taught me: Notes from the Patch

Ever have questions or want to request a tutorial email me at You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

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