Deep South Eats: Lemon Crinkles

After baking seven pans of cinnamon rolls last night to gift to neighbors and friends, I am definitely in the holiday spirit. Last week, my precious little nut had her Christmas program at school. Each parent was asked to bring in a dozen cookies (which if you ask me a dozen times 16 kids is a lot of cookies). I needed something quick and easy. I remembered a wonderful lemon cookie my friend Melodye had at her son's first birthday party. When she informed me how simple the recipe was, I knew it was the cookie for me!


Ingredients:

• 1 box of lemon cake mix
• 1 8-ounce tub of cool whip
• 1 egg
• Confectioner's sugar

Directions:

• Preheat oven to 350 and prepare baking sheet with parchment paper or baking spray (really if you haven't started using parchment now is the time to do it).
• Mix together cake mix, cool whip and egg until well blended. Dough will be very thick and sticky.
• Drop by teaspoonfuls into a small bowl of powdered sugar and roll to coat.
• Place on prepared baking sheet about 2 inches apart.
• Bake for 10-12 minutes and allow to cool on baking rack.

Think of all the possibilities...strawberry cake mix, chocolate cake mix, funfetti cake mix...

I even rolled some in raw sugar for a more crunchy texture.

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

Deep South Eats: Candy Cane Crunch

If you are looking for something fun to make with your little ones. this is your recipe. If you are looking for something quick to whip up as a gift to a neighbor, this is your recipe. This recipe for Candy Cane Crunch or Reindeer Feed as it is often called is only 3 ingredients and very easy. I hope you add this simple addition to your holiday baking line-up...it will not disappoint.


Ingredients:

• 6 cups rice chex cereal
• 1 bag white chocolate baking chips
• 1/3 cup crushed candy canes, approximately 14 mini candy canes crushed

Directions:

• Place your rice chex in a large bowl and lay a large piece of parchment or wax paper on your counter.
• Melt your white chocolate baking chips in a microwave safe bowl for 30 second intervals on HIGH. Stir between each interval. It will take 1 1/2 to 2 minutes of intervals to achieve smooth, melted white chocolate.
• Pour half of crushed candy canes into melted white chocolate and stir together. Pour over rice cereal and stir well to coat.
• Pour  coated cereal onto prepared parchment or wax paper and spread evenly. Sprinkle remaining crushed candy canes over the white chocolate coated cereal.
• Allow to harden for at least 30 minutes. Break apart into bite size pieces and enjoy! Store what you don't eat immediately in an airtight container.

Original Recipe found at Utah Deal Diva.

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

The Sweet Kitchen: What's on the Menu... and Giveaway Winner!

After a couple of recipe fails last week...it happens to the best of us....I am keeping things simple this week.

The simplicity is more a result of needing time to prep for Christmas and working two days leading up to Christmas.

Monday: Roasted Pork Tenderloin, Green Bean Casserole, and Hash Brown Casserole (veggies leftover from our Christmas party!)

Tuesday: Slow Cooker Jambalaya with Rice and Fresh Fruit

Wednesday: Christmas with my Family

Thursday (Work Night): Mexican Stuffed Shells and Catalina Tossed Salad

Friday (Work Night): Leftovers

Saturday: Christmas Eve Dinner with my In-Laws

Sunday: We eat a big brunch in the morning so we will just snack around for dinner!

Blog Menu for the Week: Holiday Baking Week

Monday: Weekly Menu

Tuesday: Candy Cane Crunch Mix

Wednesday: Lemon Crinkles

Thursday: Cake Batter and Oreo Truffles

Friday: Sugar Cookies for Santa: A Family Tradition

Giveaway Winner of One to Get and One To Give: One Thousand Gifts using Random.org...

Melanie.beth

Melanie, email me at deepsouthsweets@gmail.com and let me know where to send your two copies of One Thousand Gifts!

What is on your menu this week leading up to Christmas?

Deep South Eats: Slow Cooker Lime Chicken Tacos

I love, love, love my slow cooker. It is one of those kitchen electrics that I think I could not live without in the cooler months. What a convenience it is to be able to throw food in to cook at the beginning of the day, and by the end of the day you have a fabulous no-fuss meal. I really try to utilize my slow cooker one day a week and plan it around days I know I am going to be busy.


These Lime Chicken Tacos were such a wonderful slow cooker meal. I made a few adjustments to the cooking and was pleased with the overall result. I loved the flavor of the tangy lime with the spicy salsa. You can use the chicken in tacos, quesadillas, and even salads. We served the tacos alongside black beans and spanish rice.


Ingredients:

• 1 to 1 1/2 pounds boneless, skinless chicken breasts
• 4 Tablespoons lime juice
• 1 Tablespoon chili powder
• Kosher salt
• 1 cup frozen corn
• 1 cup chunky salsa, you will get more flavor using a medium to hot salsa over mild
• Tortillas, warmed
• Sour cream, lettuce, tomato, cheese and other various toppings

Directions:

• Place chicken in slow cooker. 
• Combine lime juice and chili powder and pour over chicken. Sprinkle chicken generously with kosher salt.
• Cover slow cooker and cook for 5-6 hours on LOW or until chicken is fork-tender.
• Remove chicken and cool slightly. Shred meat using two forks and return to slow cooker.
• Stir in corn and salsa, cover and allow to heat for 30 minutes.
• Serve in tortillas with desired toppings.

Original Recipe from Taste of Home.

Don't forget about the GIVEAWAY ending this Sunday at 8pm EST.

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

Deep South Giveaway: One to Win, One to Give

If there was one book that I can say was 100% life-changing,

it would be One Thousand Gifts by Ann Voskamp.

While the poetic, descriptive writing style was difficult for me at first,

the words and thoughts touched my heart and challenged my faith walk.

You have a chance to win TWO copies of One Thousand Gifts

One for you, and one to give to someone of your choosing.

Ways to Enter:

1. Leave a comment telling a gift from your faith walk this past year.

2. Leave a comment telling me you follow Deep South Sweets on Blogger or Google Reader.

3. Leave a comment telling me you "Like" Deep South Sweets on Facebook.

4. Leave a comment telling me you Follow Deep South Sweets on Pinterest.

Giveaway ends Sunday, December 18 at 8pm EST.

Deep South Eats: Lightened Loaded Potato Soup

During the colder months I love having soup at least one night a week. It is so enjoyable to bring out some of the "old favorites" as well as trying new recipes. I was looking for a new potato soup recipe awhile back and was excited to find this recipe for Lightened Loaded Potato Soup. Nothing screams hallelujah quite like a soup that is creamy and delicious while still being semi-healthy. 


I was really surprised at how fast this recipe cooks. I try to time my meals for when my husband will be getting home from work, and this cooked so fast that my little nut and I were actually sitting around waiting for him to get home. Another thing I enjoyed about this recipe is that it doesn't make a ton of food. We each ate a serving and had one left for another day. It was perfect not to have a huge Tupperware of soup in the fridge all week long.


Ingredients:

• 4 large red potatoes (you can sub 2 large baking potatoes if needed - I used them because that was what I had in the pantry)
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 1/4 cups low-sodium chicken broth
• 3 Tablespoons all-purpose flour
• 2 cups low-fat milk, divided (I used skim and still had great results)
• 1/4 cup reduced fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 bacon slices, halved (we used center cut which has lower fat content)
• 1/3 cup shredded cheddar cheese
• thinly sliced green onion

Directions:

• Use a fork to pierce potatoes all over. Microwave on high for 13-15 minutes or until tender.
• Cut potatoes in half and allow to cool slightly.
• While potatoes are cooking (meanwhile back at the ranch), heat olive oil in a large saucepan or stock pot over medium-high heat. Add the onion and saute for 3 minutes. Add the broth.
• In a separate bowl, combine flour and 1/2 cup of milk and stir well. Add to the pan along with remaining 1 1/2 cups of milk. Bring to a boil; stir often, being careful to not allow the milk to boil over. Cook, boiling, for 1 minute and remove from heat.
• Stir in sour cream, salt and pepper.
• Scoop potato out of skins and into the soup. Add little bits of skin if you like. Discard remaining potato skins. Mash potatoes in the soup using a potato masher (you may also use an immersion blender if you own one).
• Arrange bacon on a paper towel on a microwave safe plate. Cover with an additional paper towel and heat on high 1 1/2 minutes for center cut bacon and 4 minutes for regular bacon. Crumble bacon and top bowls of soup with bacon, shredded cheddar and sliced green onion.

Original recipe found in Cooking Light 2010.

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

The Sweet Kitchen: What's on the Menu... and Giveaway Winner!

Monday: Leftover Pizza with Salad

Tuesday: Lemon Chicken Cordon Bleu, Risotto, and Steamed Green Beans

Wednesday: Frito Chili Pies and Fresh Fruit

Thursday: Slow Cooker Pork BBQ Sandwiches, Baked Beans, and Carrot Sticks

Friday: Leftovers

Saturday: Church Class Christmas Party

Sunday: Leftovers

Menu for the Week

Monday: The Weekly Menu

Tuesday: Lightened Loaded Potato Soup

Wednesday: Giveaway: Win One and Give One

Thursday: Slow Cooker Lime Chicken Tacos

Friday: Simple Ideas to Personalize Your Christmas Decorations

Using Random.org, the Winner of the Blue Sky Planner is...

Unknown (aka Bethanyb)

What is on your menu this week?

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

Deep South Eats: Pineapple Casserole

What is more Southern than a casserole topped with Ritz Crackers? I mean throw a bunch of stuff in a pan with some Ritz Crackers on top and it is amazing. I have an immense love for Pineapple Casserole. If it weren't for the risk of burns I would give the pan a big hug! The sweetness of the fruit and the salty of the crackers and cheese is a perfect balance. I like to serve it alongside a saltier entree like ham steaks or roasted turkey breasts and a mild, green vegetable.

Ingredients:

• 1/2 cup of sugar
• 6 Tablespoons flour
• 2 cups grated sharp cheddar cheese
• 2 (20 ounce) cans pineapple chunks, drained but reserve 6 Tablespoons of pineapple juice
• 1 cup Ritz cracker crumbs
• 1 stick butter melted, use a little bit to grease your dish as well

Directions:

• Preheat oven to 350 degrees.
• Grease a 9x13 casserole using a little bit of butter.
• Stir together sugar and flour, and then stir in cheddar cheese. Add drained pineapple chunks and stir well.
• Pour into prepared casserole dish.
• Stir together cracker crumbs, melted butter, and reserved 6 Tablespoons of pineapple juice. Spread mixture on top of pineapple mixture.
• Bake for 25-30 minutes.

Original recipe from my sister-in-law's mother, Mrs. Faith Huff.

Don't forget to enter the GIVEAWAY for a 2012 Blue Sky Planner. Giveaway ends Sunday at 8pm EST.

Deep South Giveaway: Blue Sky Planner

I have always been a huge fan of planners.

While many have switched to using their phones as their main calendar, I am old school with my paper and pencil.

Many of the planners on the market these days are super fancy and expensive. Blue Sky makes planners that are simple yet cute, and they come at a very affordable price.

Today I am giving away One Leather-Bound 2012 Planner

It includes pages for monthly and weekly entries.

Ways to enter:

1. Leave me a comment telling me what you are looking forward to in 2012.

2. Follow Deep South Sweets on Blogger or Google Reader and leave a comment telling me you follow.

3. Like Deep South Sweets on Facebook and leave a comment telling me you like us on Facebook.

4. Follow Deep South Sweets on Pinterest and leave a comment saying you follow on Pinterest.


That is a total of 4 entries you can make. If you already follow, like on Facebook, or follow on Pinterest, you can still leave me a comment so you can get all 4 entries.


Giveaway ends Sunday, December 11, at 8pm EST.


As always, the people at Blue Sky do not know me other than my credit card number and mailing address.

Deep South Eats: Easy Parmesan Knots

If you are looking for that perfect week night dinner roll that adds a punch of excitement to your dinner table, this is your recipe. These Easy Parmesan Knots would be great alongside a bowl of creamy tomato soup, a heaping plate of pasta, or a big Italian tossed salad. I was able to throw the rolls together quickly and efficiently, but they were the item that "made" the meal. Using the biscuits provided a crispy outside with a soft center, and the topping was the perfect balance of Parmesan and savory garlic.


Ingredients:

• 1 tube (12 ounces) refrigerated biscuits
• 1/4 cup canola oil
• 3 Tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Directions:

• Preheat oven to 400 degrees.
• Roll each biscuit into a 12-inch rope. Tie into a knot, tucking the ends under.
• Place knotted biscuits 2 inches apart on a greased baking sheet.
• Bake for 8-10 minutes or until golden brown.
• While baking, mix together oil, Parmesan cheese, garlic powder, oregano, and parsley flakes.
• Brush the just out of the oven knots with the Parmesan mixture and serve warm.

Original recipe from Real Mom Kitchen.

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

The Sweet Kitchen: What's on the Menu?

Sitting down last week to plan this weeks meal plan, I realized a good amount of my recipes lately have come from Pinterest. It was time to crack open my sadly neglected cookbooks and find some new and exciting recipes from their pages.

Monday: Penne alla Destino, Tossed Salad

Tuesday: Burgundy Pork, Rice Pilaf, and Almond Green Beans

Wednesday: Crock Pot Potato Soup, Crusty Rolls, and Fruit

Thursday (Work Night): Leftovers

Friday (Work Night): Pizza and Salad

Saturday: Hamburgers, Baked Beans, and Chips

Sunday: Small Group Meal

This Week's Blog Menu:

Monday: Weekly Menu

Tuesday: Garlic Parmesan Knots

Wednesday: Giveaway

Thursday: Pineapple Casserole

Friday: Deep South DIY: Easy Ornaments

What is on your menu this week?

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

Deep South Giveaway: Jesus Calling Winner

I truly wish I could have given one of these books to each one of you that entered.

I hope that maybe you will include it in your gift-giving this Christmas season!

The winner of the Jesus Calling Giveaway using Random.org is...

Susan

Let me know if you would prefer a hard copy or Kindle version (I assume you want Jesus Calling for Kids for your one to give to your precious granddaughter).

Deep South DIY: The Allie Dress

I have been "sewing" for about 3 years.

I have kept to mostly simple, straight-line sewing, but recently have been ready to expand my horizons to more complex products.

I found this adorable pattern for The Allie Dress over at Sew Sweet Patterns and couldn't wait to try it out!

I had an adorable purple and white polka dot fabric that needed to be used for a little LSU victory dress for my sweet Belle (I know we are a bit crazy here in the South).

It was a very easy pattern to follow and I loved the step-by-step pictures. It probably took a few hours over the course of several nights to complete, but that included lots of stopping to fix my mistakes. I am the typical "learn by doing" kind of person.

* An outtake with Miss Sass*

If you are looking for some beginner sewing patterns, I recommend that you check out Sew Sweet Patterns. 

Note: The people at Sew Sweet Patterns do not know me other than the fact that I buy their patterns. I have no benefit from recommending them to you except the personal satisfaction of knowing you are making precious clothes for your kids!

What are you DIY'ing this week?

Don't forget to enter the GIVEAWAY for Jesus Calling! It ends TONIGHT at 8pm EST. Winner announced tomorrow!

Deep South Eats: Chocolate-Pecan Chess Pie

I was asked to bring a dessert to this past Thanksgiving festivities. My mom was already making a coconut cake, my sister-in- law some adorable turkey sugar cookies, so what could I bring? I flipped through my November issue of Southern Living which featured some awesome Thanksgiving recipes. I knew we needed a little chocolate in our dessert life, but what about the traditional pecan pie? I was thrilled to find a recipe for Chocolate-Pecan Chess Pie. Hello, best of both worlds!


This pie is phenomenal in flavor and so dense in texture. It is quick to make and requires very little skill. I think this would be a great recipe for a beginner baker. It was gobbled up on Thanksgiving day, and I may or may not have witnessed a few family members with forks in the pie pan after dinner.


Ingredients:

• 1/2 of a package of refrigerated pie crusts (there are usually 2 crusts in each package and you will only need one or feel free to use a prepared frozen one if that is convenient for you)
• 1/2 cup butter
• 2 (1-oz) unsweetened chocolate baking squares
• 1 (5-oz) can evaporated milk (or 2/3 cup if you can't find the small cans)
• 2 large eggs
• 2 teaspoons vanilla extract, divided
• 1 1/2 cups granulated sugar
• 3 Tablespoons unsweetened cocoa
• 2 Tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 1/2 cups pecan halves and pieces
• 2/3 cup firmly packed light brown sugar
• 1 Tablespoon corn syrup

Directions:

• Preheat oven to 350 degrees.
• Roll pie crust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate. Fold edges under and crimp. (I let my sister-in-law ruffle the edge of my crust but here is a fantastic video for different pie crust edges).
• In a microwave-safe bowl, microwave butter and chocolate squares at 50% power for 30 second intervals, stirring after each interval. You will want to continue this until the butter chocolate mixture is completely melted and stirs smoothly. Approximately 1 1/2 to 2 minutes total.
• In a separate bowl, whisk eggs gently and then add to butter chocolate mixture along with evaporated milk and vanilla. Whisk to combine.
• Stir together granulated sugar, cocoa, flour and salt in a separate bowl and add to chocolate mixture, whisking until smooth.
• Pour into prepared crust and bake at 350 for 40 minutes.
• After removing pie from oven and stir together pecans, brown sugar, corn syrup and remaining 1 teaspoon of vanilla. Sprinkle over pie and return to oven for 10 minutes or until set.
• Remove from oven and cool completely on wire rack.

Original Recipe from Southern Living.

Don't forget to enter the Giveaway for Jesus Calling. One for you and one to give!

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