Deep South Party: Spring Brunch Ideas

I love a good Southern brunch.

With Spring just around the corner I look forward to crisp, sun soaked mid morning gatherings filled with fresh food and fresh flowers.

I think the inspiration for a good Spring brunch is bringing the outside in.

After months of winter (what was supposed to be cold) weather it is time to open the doors, air out our homes and enjoy all that Spring has to offer.

1. Cinnamon Roll Pops - Zoe Bakes

2.  Gorilla Bread - Recipe coming tomorrow

3. Mozzarella Melon Salad with Lemon Poppyseed Dressing - Southern Living

4. Ready to Drink Mason Jars with Assorted Juices, Tea, and Water - Pinterest

5. Oatmeal Cookie Coffee Cake - Deep South Sweets

6. Fruit Salad with Mint Lime Dressing - Savory Sweet Life

7. Hot Tomato Grits - MyRecipes.com

8. Angel Biscuits and Ham with Broccoli Salad - Deep South Sweets

9. Mimosa Station with Fresh Fruit and Syrups - Pinterest

10. Quiche Lorraine - Deep South Sweets

11. Tarragon Chicken Salad - Southern Living (March 2012 issue)

1. Gingham on Gingham - Hostess with the Mostess

2. Bright Patterned Bunting - Pinterest

3. Turquoise and Green Apples - House of Turquoise

4. Umbrella Floral Door Decor - Be Colorful

5. Bright Colors for a Modern Spring - Hostess with the Mostess

6. Green Lanterns with Pops of Pink - Pinterest

7. Pastel Lanterns with Neutral Linens - Apartment Therapy

8. Gerber Daisy Table Runner - Real Simple

9. Muted Pastels - Forget Me Not Weddings

10. Butterfly Garden Arrangement - Southern Living

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: Oatmeal Cookie Coffee Cake

Do you like oatmeal cookies?

Do you like coffee cake?

Okay, please keep reading!

I am always looking for new and different breakfast bread recipes to try. I often stick to my old faithful Poppy Seed Bread, but am pleasantly surprised when I step away from the norm. This bread was no exception, it was deliciously sweet with a strong cinnamon, oatmeal flavor. I recommend making the bread the day or night before, so that the cake may sit and be less likely to fall apart.

Ingredients:

• 2 cups all purpose flour
• 2/3 cup quick cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/14 cups sugar
• 1/2 cup butter, softened at room temperature
• 2 large eggs
• 1 cup buttermilk (remember my little trick)
• 1 teaspoon vanilla extract
• Topping:
• 1/4 cup flour
• 1 cup packed brown sugar
• 1/4 cup butter, softened at room temperature
• 1 1/2 teaspoon ground cinnamon
• 1/3 cup toasted pecans (optional)
• 2/3 cup raisins (optional)

Directions:

• Preheat oven to 350 degrees F.
• In a medium mixing bowl, whisk together flour, quick cooking oats, baking powder, and salt.
• In a separate large mixing bowl, cream together butter and sugar until light and fluffy. Beat in the eggs in one at a time until well blended.
• Blend 1/3 of the flour mixture into the butter mixture and mix well. Follow with half of the buttermilk and the vanilla. Then blend in another 1/3 of flour mixture followed by remaining buttermilk. Finish by mixing in the last 1/3 of the flour mixture.
• Prepare the topping by combining flour, brown sugar, and cinnamon in the mixing bowl used previously for your flour mixture (don't want to use too many bowls). Stir well. Using your fingers, rub the butter into the cinnamon mixture until it resembles a coarse sand. You may use a food processor if you prefer.
• Pour half of the batter into a 9-inch springform pan and top with half of the topping. Evenly sprinkle raisins and pecans in a single layer if opting to use them. Pour the remaining half of batter on top and spread gently to the sides of pan (I find it helps to spray a little bit of Pam on your spatula). Sprinkle remaining topping over the batter.
• Bake for 40-45 minutes or until toothpick inserted into the center comes out clean. Cool cake on a wire rack until room temperature. Run a knife around the edge of your pan and remove the springform. Store cake in an airtight container.

Original recipe from Baking Bites.

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 Life: What's on the Menu?

 This week, I am savoring every day!

Starting Saturday, I will cram two schedules worth of shifts at the hospital into two weeks.

It sounded really good at the time but now seems a bit dreadful.

The one bright spot within those two weeks is that Spring is arriving.

If we were all completely honest, this Winter has been a bit like Spring weather wise, but there is something so refreshing about bringing out the Easter decor and beginning to sew with seersucker and linens (of course they won't be worn until April 8 as that would be a Southern sin).

Monday: Chicken Pot Pie with Fresh Fruit

Tuesday: Pork Chops with Garlic and Wine, Baked Rice, and Steamed Broccoli

Wednesday: Tomato Basil Soup, Tossed Salad, and Pimento Cheese Rolls

Thursday: This girl is going out with the girls!

Friday: Balsamic Flank Steak, Smashed Potatoes, and Grilled Marinated Asparagus

Saturday (Work Night): Leftovers

Sunday: Sandwiches or Pizza

Let's think Spring! 

Delicious breakfast breads ready to be served at a Spring Brunch, and getting in the Spring cleaning spirit.

Monday: Weekly Menu

Tuesday: Oatmeal Cookie Coffee Cake

Wednesday: Spring Brunch Ideas

Thursday: Gorilla Bread

Friday: Spring Cleaning Tips

What is on your menu this week?

I want to hear from YOU! What recipes, tutorials or projects would you like to see  next 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: White Chicken Enchiladas

I guess we can start out this discussion with....why are they called White Chicken Enchiladas? I have yet to come across a Blue Chicken Enchiladas, so should they really be called Chicken Enchiladas in White Sauce or is that too much of a mouthful? After we debate the name, we can begin the debate on whether it is phonetically appropriate to call them Ahn-chiladas or In-chiladas. In my family, we always called them Ahn-chiladas and now my mom and I get criticism for our pronunciation. According to dictionary.com, it is en-chuh-lah-duh, so maybe it could be my goal for the year to get it right...just kidding.


Whatever the correct way to name them or pronounce them, these are fantastic enchiladas. The sauce is so creamy and savory that I could literally eat it with a spoon (which may be frowned upon when in the presence of proper people). Add in my new found discovery for shredding chicken and you will whip these up in no time!

Ingredients:

• 2 cups, shredded cooked chicken, use the amazingly fast chicken shredding tip
• 2 cups, shredded Monterey Jack cheese, divided
• 10 (10-inch) flour tortillas
• 3 Tablespoons butter
• 3 Tablespoons flour
• 2 cups reduced fat, low sodium chicken broth
• 1 cup reduced fat sour cream
• 1 (4 ounce) can diced green chiles (optional - 2 cans)

Directions:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
• In a large bowl, mix chicken and 1 cup of Monterey Jack cheese. OPTIONAL: Mix in 1 can of drained, diced green chiles into chicken mixture.
• Fill each of the 10 tortillas evenly down the center. Roll tortillas up and place in the pan seam side down.
• In a medium saucepan, melt butter. Stir in flour and cook for 1 minute stirring constantly. 
• Pour broth slowly into flour mixture and whisk constantly until smooth. Continue to heat over medium heat until thick and bubbly.
• Reduce heat to low and stir in sour cream and 1 can of green chiles. Do not allow to boil as sour cream will curdle. Heat through.
• Pour sauce over enchiladas in the pan. TIP: Pour down the middle of the pan so that the ends of the enchiladas are not fully covered in sauce and will brown a bit in the cooking process.
• Top sauce-covered enchiladas with remaining cup of cheese.
• Bake for 22 minutes, and then turn the broiler on to high and broil for 3 minutes or until cheese is lightly browned.

Original Recipe from Joyful Momma's 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: Amazingly Fast Shredded Chicken

There are so many recipes that call for shredded chicken when I am cooking.

Poppy Seed Chicken, Lime Chicken Tacos, Creamy Chicken Taquitos, the list could go on.

I would rather whine and complain than sit and shred chicken.

It is just time consuming and messy.

But enter this amazing trick found on Pinterest and I will shred chicken any day for you guys!

As soon as your chicken (as long as it is boneless) is done cooking: baking, boiling, or even slow cooking,

Pop it in your stand mixer bowl.

Using the paddle (flat beater) attachment, mix the chicken on medium to high speed for 30 seconds to 1 minute until finely shredded.

Seriously, life changing!

The texture is perfect and you have some control over how thinly it shreds by adjusting the mixing speed and time.

Now go and change your chicken shredding lives!

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: Slow Cooker Ranch Pork Chops

When planning meals, it is hard to switch from the usual chicken or beef standard. I really work hard to add pork into our weekly menu...you know it is the other white meat. It is a nice change up, but can be hard to find exciting pork recipes. I have enjoyed recent favorites of Pork Tenderloin with Mushroom Sauce and Brown Sugar and Balsamic Glazed Pork Tenderloin, but was looking for something very simple when I came across Slow Cooker Ranch Pork Chops.


Guys, it is only 3 ingredients! This recipe was super simple and delicious. You could definitely change-up the overall flavor of the recipe by switching the soup for a different flavor or even using Italian dressing mix instead of Ranch.


Ingredients:

• 3 to 4 boneless pork chops (or really whatever your grocer has packaged)
• 1 packet Ranch dressing mix
• 1 can golden mushroom soup (original recipe calls for cream of chicken)
• 1 can full of water

Directions:

• Place pork chops in bottom of slow cooker.
• Combine Ranch dressing mix, soup, and water and pour over pork chops.
• Cook on low in your slow cooker for 4 to 6 hours.
• Serve pork chops covered in gravy.

Seriously it is that easy!

Original recipe found at Living, Laughing, and Loving.

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 Life: What's on the Menu?

I apologize for my lack of blogging the last few days.

We made a little trip down to the beach over the President's Day holiday.

The house internet was completely out,

Which was a welcome change so that I could spend some quality sand time with this girl!

The sun was shining and the temperature was perfect for a wintry beach day.

But now it is back to reality 

(anyone singing back to life...back to reality)

Monday: Carry-Out - who in the world wants to cook after 5 hours in the car with a 4-year old?

Tuesday: Cheesy Egg Casserole with Ham, Fruit, and Oatmeal Cookie Coffee Cake 

Wednesday: Garlic Parmesan Chicken Breasts, Crash Hot Potatoes, and Steamed Broccoli

Thursday: Brown Sugar Balsamic Glazed Pork Tenderloin, Corn Pudding, and Spinach Salad

Friday: Make Your Own Pizzas, Tossed Salad, and Fruit

Saturday: Leftovers (Mark has an all day polo tournament)

Sunday: Small Group Meal

Tuesday: Weekly Menu

Wednesday: Crock Pot Ranch Pork Chops

Thursday: Tips and Tricks: Shredding Chicken

Friday: White Chicken Enchiladas

I want to hear from YOU! What recipes, tutorials or projects would you like to see  next 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: Oreo Pudding Cake

When looking for the perfect dessert for our annual Valentine's date at home, I had a hard time deciding between elegant and decadent. Decadent completely won as taste is always better than appearance. My husband has a love of all things Oreo and when I stumbled upon this recipe from Pinterest, I knew it would be a hit.


The best part of this recipe is the simplicity...4 ingredients! It can be made ahead of time, or within one hour of serving which gives flexibility of preparation. I loved the creamy coolness of the pudding with the dense chocolate cake. The end result is a decent amount of dessert, making a perfect dessert for company or large groups.


Ingredients:

• 1 box of chocolate cake mix (and ingredients per box instructions)
• 2 (4 ounce) boxes of instant Oreo pudding mix
• 4 cups cold milk (2% or higher)
• Oreo crumbs or individual cookies

Directions:

• Prepare cake according to package instructions and bake in a well-greased 9x13 pan.
• Towards the end of the cake's cooking time, prepare pudding. Whisk 4 cups of cold milk into the 2 boxes of instant Oreo pudding mix until all lumps have disappeared. Allow pudding to set for 2 minutes.
• Once cake is finished, while still warm, poke holes all over cake using a straw or skewer.
• Pour pudding mixture over warm cake.
• Allow cake to cool on the counter for several minutes. Cover in plastic wrap and place in the fridge to set for at least an hour.
• When ready to serve top with crushed Oreo crumbs or top individual slices with an Oreo cookie.

Original recipe from The Country Cook.

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 Holiday: 2012 Valentine Reveal

After our super-fun "Tearing Up My Heart" Valentines from last year,

And many exciting inspirations from Pinterest,

Belle and I had to put in some serious thinking for this year's Valentine.

We came across these precious pie pops at Our Best Bites.

Belle and I decided they would be so fun (and easy for her little hands).

Be My Sweetie Pie Pie Pops!

Tied up with pink gingham ribbon and fun labels from my Silhouette Cameo,

They were the perfect "Deep South Sweet".

Don't you want to be her sweetie pie?

She sure is mine!

Embroidery Design: Sweet Car Applique from FunStitch

Simple refrigerated pie dough with strawberry pie filling, they actually tasted quite delicious.

No fuss but a lot of messy fun!

Don't have time to buy the lollipop sticks or a couple of your sticks fall out like mine?

Tie them up as well for a precious hand pie!

I hope you enjoyed these Sweetie Pie Pops as much as we did!

Happy Valentine's Day from Deep South Sweets

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!

The Sweet Life: What's on the Menu?

Monday: Leftover Taco Soup with Corn Bread and Fresh Fruit

Tuesday: Valentine's Dinner: Filets with Bearnaise Sauce, Red Bliss Potatoes, Roasted Green Beans, Oreo Pudding Poke Cake (Recipe coming on Wednesday)

Wednesday: Oven Fried Chicken Parmesan, Whole Wheat Linguine, and Salad

Thursday: Taco Salads and Fresh Fruit

Friday: Out to Eat
Saturday: Pork Tenderloin, Baked Rice, and Roasted Broccoli

Sunday: Leftovers

Monday: Weekly Menu

Tuesday: 2012 Valentine Menu

Wednesday: Oreo Pudding Poke Cake

Thursday: Oven Fried Chicken Parmesan

Friday: Pinterest Picks: Spring Decorating

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!

The Sweet Holiday: Valentine's Fun

Do you all have any special Valentines plans this year?

We enjoy the holiday and find special ways to make it fun without going overboard.

We always start off with a fun Valentine breakfast.

1. Our Valentines' Breakfast from Last Year: Scrambled Eggs, Pink Blueberry Muffins and Bacon Hearts

2. Hot Cocoa with Heart Cut Out Marshmallows

3. Heart-Shaped French Toast with Strawberry Butter

4. Heart Pancakes

5. Refrigerated Cinnamon Rolls Reshaped into Hearts (you can still do a fun breakfast on limited time)

Check out some of these precious Valentines for children.

1. Blow Me a Kiss Gumball Tubes

2. I'm A Sucker for You Photo Cards

3. You're Grrreat Pirate Valentine

4. Smartie Airplane Message

5. I Dig You Shovel and Candy Bags

6. I Cerealsly Love You

Simple, Elegant Valentines for the Adults in Your Life

1. Classic Hand Sewn Cards with Recycled Paper

2. Conversation Heart Cookies in Glassine Bags

3. Worthy of Framing Watercolor Cards from Jones Design Company

I love to end the day with a nice, restaurant-quality, home cooked meal.
We serve it by candlelight after we put Belle to bed and bring out the china and crystal.

This years menu includes:

I cannot even wait to show you what Valentine's I am "cooking up"

It was hard to find one to top last years Tearing Up My Heart Valentines,

But I chose to "stick" with something "sweet" and personable.

Check back on Tuesday for the reveal...

In case you missed it, don't forget to check out yesterday's Toffee Apple Dip and State of the Living Room Address.

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 Home: State of the Living Room Address

Some of you may remember way back when,

 And I do mean WAY BACK WHEN, I posted a What's A Living Room to Do? post.

Since I have a good case of decorating attention deficit disorder,

I am finally getting around to show you pictures of the changes made over the past year.

THEN:

NOW:

This is my old sewing table that I brought down from upstairs.

It is a great space for Belle to sit and color, and I can pay bills and work on correspondence.

My goal is to have 4 prints or type of photograph above the desk and then some neat jars and baskets for holding markers, crayons, paper, etc.

I also would like a different chair so I can move this one back to the breakfast table.

I just refinished these two end tables to give a different dynamic than a typical coffee table.

It is nice because it balances our second couch better than a coffee table has in the past.

I shortened the legs to a more appealing height for in front of the couch.

Then I stripped the glossy-ish finish with Klean-Strip Liquid Sander/Deglosser.

I opted out of priming because I really wanted the warm wood tones to show through a bit. 

Lastly, I applied two coats of Martha Stewart Living Precious Metals Paint in Silver Leaf.

(The paint gets bad reviews for painting rooms but it was perfect for furniture).

My new lamps from Target with a Christmas gift card (thank you Grandma - I know you read this). I am absolutely in love with the burlap shades and the clean look of the glass base.

I would love to eventually cover the TV over the mantle by making a box similar to this one.
I will now be on the hunt for some matching mirrors that are also affordable.

In the meantime, two of these tall lanterns from Pier 1 would be simple but still coordinating.


There are still many things I would like to do :
-have plantation shutters made for the back windows to match the ones on the rest of the house
-make a true table skirt for the corner table
-find a different table for next to the couch since the black wood is contrasting
-two smaller arm chairs to replace the large, red, overstuffed chair


What do you think...have I failed miserably or maybe got a few things right? I am definitely no interior designer.


What are you inspired to redo/update in your home lately?

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!


Don't forget to check out the Toffee Apple Dip from earlier today...two posts in one day...that is nuts!