Snack Like a Southerner: Slow Cooker Cherry Dump Cake

Slow Cooker Cherry Dump Cake by cincyshopper.


-1 box Yellow Cake Mix

-42 oz Cherry Pie Filling (2 cans)
-1/2 cup melted butter

Step One:
"Combine melted butter and cake mix in a bowl. Mix until well distributed."

Step Two:
"Grease slow cooker. Spread contents of both cans of cherries on bottom of slow cooker.

Step Three:
"Crumble batter mixture over top of cherries. Cover and cook on high for 2 hours or low for 4 hours."

Snack Like a Southerner: Skillet Chicken Cordon Bleu

Skillet Chicken Cordon Bleu by skinnytaste.



-4 thin boneless, skinless cutlets, 4 oz each
-1/2tsp kosher salt
-1/4 cup all purpose flour*
-1/2tsp butter
-1 1/2tsp olive oil
-2/3 cup reduced sodium chicken broth
-1tbsp fresh lemon juice
-1/2tbsp Dijon mustard
-4 thin slices low sodium deli ham, I use Boar’s Head (3 oz total)
-4 slices light Swiss Cheese such as Alpine Lace (3 oz total)
chopped fresh parsley, for garnish

Step One:
"Season chicken with salt and pepper, to taste. Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour."

Step Two:
"Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken. Cook 2 minutes on each side, until slightly golden, then transfer to a dish. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side. Set aside on a dish with the other pieces of chicken."


Step Three:
"Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly. Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts."

Step Four:
"To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece."



Snack Like a Southerner: 5-Ingredient Blue Cheese Gougeres

5-Ingredient Blue Cheese Gougers by fruetcake.


-1/2 cup dry white wine

-1 stick butter
-1 cup all-purpose flour
-4 large eggs
-1/3 to 1/2 cup crumbled blue cheese
-Kosher salt and freshly ground pepper

Step One:
"Preheat the oven to 400˚F. Line a baking sheet with parchment paper or a silicon mat."

Step Two:
"Bring the white wine, butter, 1/2 cup water and 1 teaspoon salt to a simmer in a large saucepan over medium heat."

Step Three:
"All at once, add the flour and cook, stirring vigorously with a wooden spoon, until the dough pulls away from the sides of the pan and creates a film on the pan, about 3 minutes. Remove from the heat; transfer dough to a large bowl and let cool slightly."

Step Four:
"One at a time, add an egg to the bowl and stir vigorously with a wooden spoon until smooth (the dough will appear separated at first but keep stirring, it’ll come together promise!) before adding the next egg. Stir in the blue cheese and 1/4 teaspoon freshly ground black pepper."

Step Five:
"Transfer dough to a piping bag fitting with a medium round tip or resealable plastic bag, snipped off one corner. Pipe 11/2 inch mounds on the prepared baking sheet about 2 inches apart. Dip a finger in water and smooth the gougeres tops so they’re flat. Bake until puffed and golden, 25 to 30 minutes. Serve immediately or let cool and freeze for up to 1 month—just reheat in a 350˚ oven until thawed and crisp before eating!"


Snack Like a Southerner: Potato Rings w/ Homemade Ranch

Potato Rings w/ Homemade Buttermilk Ranch by spoonforkbacon!


-3 large russet potatoes, cleaned peeled and chopped into large pieces
-1/3 cup plus 2 tablespoons heavy cream
-¼ cup unsalted butter (½ stick), softened
-½ cup caramelized yellow onions, chopped
-3tbsp chives, thinly sliced
-2/3 cup  all purpose flour
-1/3 cup rice flour
-2tsp garlic powder
-1tsp onion powder
-1tsp smoked paprika
-2 eggs, lightly beaten
-salt and pepper to taste
-2qt vegetable oil

Buttermilk ranch sauce:
-1/2 cup light mayonnaise
-¼ cup low-fat buttermilk
-1 ½tsp fresh lemon juice
-2tbsp flat leaf parsley, minced
-tbsp chives, thinly sliced|
-1tsp dill, minced
-½tsp dry mustard
-salt and pepper to taste

Step One:
"Place the potatoes in a large pot and fill with water. 
Bring to a boil on medium-high heat and cook until the potatoes are fork tender, 20-25 minutes."

Step Two:
"Drain the potatoes into a colander and pour back into the pot. 
Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed)."

Step Three:
"Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir."

Step Four:
"Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours."

Step Five:
"While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside."

Step Six:
"When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40)."

Step Seven:
"Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape."

Step Eight:
"Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated)."

Step Nine:
"Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours."

Step Ten:
"Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F."

Step Eleven:
"While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper."

Step Twelve:
"When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown."

Step Thirteen:
"Drain onto a large plate lined with paper towels and season with salt with pepper. 
Repeat with the remaining potato rings and serve immediately with the dipping sauce."

Snack Like A Southerner: Bacon-Sweet Potato Tots w/ Maple-Mustard Dip

Bacon-Sweet Potato Tots w/ Maple-Mustard Dip by azgrabaplate.



-2 large sweet potatoes, washed, dried and pierced all around with a fork
-6 strips of bacon, cooked until crisp, then chopped into small pieces
-2 egg whites
-1-1/2tsp chopped fresh thyme
-1/4tsp ground black pepper
-1-1/2 cups Panko breadcrumbs
-1/2tsp salt
-1/4tsp paprika
-1/4 cup brown mustard
-3tbsp maple syrup

Step One:
"Preheat your oven to 400 degrees. Line two baking sheets with parchment paper and set aside."

Step Two:
"Place the pierced potatoes in a shallow, microwave-safe dish and cook in the microwave for 5 minutes. Turn the potatoes over and cook for another 5 minutes.
Remove from the microwave and allow the potatoes to cool."

Step Three:
"Add the breadcrumbs to a shallow dish along with the salt and paprika. Toss to mix and set aside."

Step Four:
"When the potatoes have cooled to the touch, peel them and use a box grater to shred them (use the largest holes)."

Step Five:
"Spread out the shredded potatoes on a cutting board, and use a few paper towels to blot up some of the extra moisture (you may need to do this in a few batches)."

Step Six:
"Add the shredded potato to a large mixing bowl. Add the chopped bacon, egg whites, thyme, and black pepper. Toss to mix."

Step Seven:
"Place the lined baking sheets and the bowl with breadcrumbs near the bowl with the potato mixture."

Step Eight:
"Use a teaspoon to scoop out the mixture, one portion at a time. Use your hands to tightly squeeze the mixture together, then form it into the shape of a tot, or a 1-1/2-inch long log."

Step Nine:
"Roll the tot in the breadcrumb mixture. You may want to reform the tot, pressing the breadcrumbs into the tot, and then roll it in the breadcrumbs a second time. Place the tots on the baking sheets, just so they are not touching. Continue this process until all the mixture is used."

Step Ten:
"Generously spray the tops of the tots with the nonstick cooking spray. Bake for 10 minutes, flip the tots, spray the other side with the nonstick cooking spray, and bake for another 8-10 minutes, or until golden."

Step Eleven:
"As the tots cook, mix the mustard and maple syrup together for the dipping sauce.
Serve the tots hot with the sauce on the side."

Enjoy! Thanks, Grab a Plate!