Snack Like a Southerner: Mac & Cheese with Collards



8 ounces whole-wheat elbow noodles (about 2 cups)
4 cups chopped collard greens
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup shredded extra-sharp Cheddar cheese
2 ounces reduced-fat cream cheese
2 teaspoons white-wine vinegar
1/4 cup panko breadcrumbs, preferably whole-wheat
1 tablespoon extra-virgin olive oil
1/2 tsp paprika

Step One:
"Bring a large pot of water to a boil. Add pasta and collards and cook according to the pasta package directions. Drain."

Step Two:
"Meanwhile, heat 1 1/2 cups milk in a large broiler-safe skillet over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined."

Step Three:
"Add the flour mixture to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes."

Step Four:
"Remove from heat and whisk in Cheddar, cream cheese and vinegar until the cheese is melted. Stir the pasta and collards into the sauce.
Position rack in upper third of oven; preheat broiler to high."

Step Five:
"Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the pasta. Broil until golden brown, 1 to 3 minutes."

Snack Like a Southerner: Barley Hoppin' John



1tbsp oliv oil
1 medium onion, chopped
1 small red bell pepper, chopped 
2 stalks celery, chopped
2 cloves garlic, minced
1 14-ounce can vegetable broth
1 cup quick-cooking barley
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons lemon juice 
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 15-ounce cans black-eyed peas, rinsed

Step One:
"Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes."

Step Two:
"Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil."

Step Three:
"Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes."

Step Four:
"Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot."

Snack Like a Southerner: Mississippi Mud Cake


-2 cups sugar
-1 1/2 cup butter
-1 1/3 cups flaked coconut
-4 eggs
-2/3 cup unsweetened cocoa
-1 1/2 cups chopped pecans
-1 1/2 cups flour
-1tsp baking powder
-2tsp vanilla extract
-12oz marshmallow fluff
-3 3/4 cups confectioner's sugar
-2tbsp evaporated milk

Step One:
"Preheat oven to 350 degrees. Lightly grease one 13x9 inch baking pan."

Step Two:
"Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well."

Step Three:
"Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan."

Step Four:
"Bake at 350 degrees F (175 degrees C) for 45 minutes."

Step Five:
"Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing."


Step One:
"Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.


Snack Like a Southerner: Summer Succotash Salad



2 cups shelled fresh butter beans (1 1/2 pounds unshelled), frozen (thawed) butter beans or baby lima beans
4 tablespoons canola oil, divided
2 cups corn kernels, fresh (from about 4 large ears; see Tip) or frozen (thawed)
1 Vidalia or other sweet onion, finely chopped
1 small yellow squash, chopped
1 small zucchini, chopped
1 clove garlic, minced
2 medium tomatoes, seeded and chopped
1/2 stalk celery, very finely chopped1/2 cup very thinly sliced fresh basil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground pepper to taste

Snack Like a Southerner: Cajun Pecan-Crusted Catfish



1/2 cup nonfat buttermilk
1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
2 cups cornflakes
1/2 cup pecan pieces
1 pound catfish fillets, about 1 inch thick, cut into 4 portions

Step One:
Preheat oven to 375°F.

Step Two:
Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish."

Step Three:
"Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse pecans in the food processor until coarsely chopped; mix the pecans with the cornflake crumbs. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.)"

Step Four:
"Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet."

Step Five:
Bake for 25 minutes. 

Snack Like a Southerner: Peach Cobbler


-1 cup flour
-1/2 cup brown sugar
-1/2 cup white sugar
-2tsp salt
-1tsp vanilla extract
-3/4 cup milk
-1/2 cup margarine
-1 29oz can peaches, drained
-1tsp ground cinnamon

Step One:
Preheat oven to 400. Prep a 9x9 baking dish.

Step Two:
"In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla."

Step Three:
"Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly."

Step Four:
Pour mixture into baking dish. Dump peaches on top and spread around to cover. Bake for 30 minutes.

Snack Like a Southerner: Cheese Grits


-6 cups water
-1tbsp Worcestershire sauce
-1/2tsp hot pepper sauce
-2tsp salt
-3 beaten eggs
-1/2 cup quick cooking grits
-3/4 cup butter
-1lb cheddar cheese

Step One:
Preheat oven to 350. 

Step Two:
"In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally."

Step Three:
"Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted."

Step Four:
"Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared 9x13 baking dish. Bake for 1 hour and enjoy!

Snack Like a Southerner-Holiday Style!


            “Noel Pound Cake”



6oz jar red maraschino cherries

6oz jar green maraschino cherries

½cup butter, softened

3 large eggs

1 ½cups flour

½tsp salt

⅛tsp baking soda

½cup sour cream

½tsp vanilla extract


Preheat the oven to 325°F


Drain and chop cherries fine. Press between paper towels to dry and then set to the side.


Beat butter at medium speed with an electric mixer until creamy. Gradually add and mix sugar until light and fluffy. Add eggs one at a time, beating just until yellow yolk disappears.


In a separate bowl, sift together flour, salt and baking soda, add chopped cherries. Pour dry mixture into butter mixture, add sour cream. Beat batter at low speed until blended. Add vanilla. Mix.


Pour batter into a greased and floured 9x5in loaf pan.


Bake for 1 hour.




Snack Like a Southerner-Holiday Style!


            “Texas Cranberry Chutney”




2 8oz cans crushed pineapple

16oz can whole berry cranberry sauce

¼cup firmly packed brown sugar

½tsp ground ginger

¼tsp salt

1-2 jalapeno peppers, minced and seeded

3 chopped green onions


Drain pineapples, pat dry with a paper towel. In a small saucepan, stir pineapple chunks, cranberry sauce, brown sugar, ginger and salt over medium heat. Bring to a boil. Reduce heat to low, simmer, stirring often. Stir for about 5 minutes or until thick. Remove from heat, stir in jalapenos and green onion. Cover and chill until ready to serve.


Great to serve with a cracker spread or rolls.