Snack Like A Southerner: Olive Cheesy Bread

Olive Cheesy Bread by The Pioneer Woman


1 loaf French Bread
8oz, weight Pimiento-stuffed Green Olives
8oz, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
1/2 cup Mayonnaise
1lb Monterey Jack Cheese, Grated

Step One:
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. 

Step Two:
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise.

Step Three:
Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Thanks Pioneer Woman for another spectacular recipe!

Snack Like A Southerner: Lemon Cake Batter Truffles

Lemon Cake Batter Truffles from Simply Suzanne's.


1/2 cup unsalted butter, softened
1/2 cup sugar
1 1/2 cups flour
1 cup LEMON cake mix, dry
Zest of 1 small lemon
1tsp vanilla
3tbsp milk 
1/8tsp salt
2tbsp sprinkles
16 oz white dipping chocolate or Almond Bark
Step One:
Beat together butter and sugar using an electric mixer until combined. Add lemon zest. Blend in vanilla.
Step Two:
Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 1 Tablespoon of milk or more, if needed, to make a dough consistency. 
Mix in sprinkles by hand.
Step Three:
Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
Step Four:
While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals.
Step Five:
Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. 
Step Six:
Chill cake batter truffles in the refrigerator until serving. 
Check out Simply Suzanne's for more delicious delights. 

Snack Like A Southerner: Pomodoro Fresco Pasta Salad

Pomodoro Fresco Pasta Salad by The Parsley Thief.

2lbs ripe tomatoes, chopped
2 cloves garlic, minced
1tsp kosher salt
2tsp balsamic vinegar
1tsp sugar
A hefty pinch of red pepper flakes
1/4 cup extra virgin olive oil
1lb pasta {your choice}
1/2 cup chopped fresh basil leaves

Step One:
Add the tomatoes, garlic, salt, balsamic vinegar, sugar, red pepper flakes, and olive oil to a large mixing bowl. Stir and let sit for at least 1 hour, to let the flavors develop.

Step Two:
Cook the pasta in a large pot of salted water, using the package instructions for timing. I recommend cooking it about 1 minute less than al dente as the pasta will soak up liquid from the sauce and soften further. Drain the pasta.

Step Three:
Right before assembling the salad, stir the chopped fresh basil into the bowl of tomato sauce. Add the drained pasta to the sauce, give it a stir to coat, and serve.

Check out The Parsley Thief for more amazing recipes!

Snack Like A Southerner: No Bake Chocolate Lasagna

No Bake Chocolate Lasagna from I Heart Naptime.


36 regular OREO's
6tbsps butter, melted
1 (8 oz) package of cream cheese, softened
1/4 cup sugar
2tbsps cold milk
1 (12 oz) container Cool Whip, divided
2 (3.9 oz) pkg's. chocolate instant pudding
3 1/4 cups cold milk
1 cup mini chocolate chips

Step One:
Butter a 9x13 dish and set aside.

Step Two:
Crush OREO's in a zip top bag with a rolling pin. Add melted butter into the bag and mix until combined. Press OREO mixture into the bottom of the dish and place in the refrigerator for 5 minutes.

Step Three:
In a medium sized bowl whip the cream cheese until fluffy. Add in 2 Tablespoons of milk and sugar. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the fridge for another 5 minutes.

Step Four:
In a separate bowl combine the chocolate pudding and cold milk. Whisk together until thick. Then spread over the top of the cream cheese layer. Place back in the fridge for another 5-10 minutes to allow pudding to set.

Step Five:
Once pudding has set spread remaining Cool Whip on the chocolate layer and then top with chocolate chips. Place in the fridge for 3-4 hours before serving.

This awesome and yummy recipe is from I Heart Naptime, check them out!

Snack Like A Southerner: Lighter Tuna Casserole

Lighter Tuna Casserole by Gimme Some Oven.


8 ounces wide egg noodles
1tbsp butter or olive oil
1 medium white or yellow onion, peeled and diced (about 1.5 cups)
2 large carrots, peeled and diced (about 1 cup)
3 cloves garlic, peeled and minced
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups milk 
2tsps Italian seasoning, homemade or store-bought
1/2tsp salt
1/4tsp freshly-ground black pepper
6oz baby Bella or button mushrooms, sliced
1 cup frozen peas
3 (5oz) cans tuna in water, drained
1 cup reduced-fat shredded sharp cheddar cheese
2tbsp Panko breadcrumbs

Step One:
Preheat oven to 400°F.

Step Two:
Cook egg noodles al dente in a large pot of generously-salted water in a large stockpot according to package instructions.  Drain and set aside.

Step Three:
Meanwhile, as the water for the noodles is cooking, melt butter (or olive oil) in a large saute pan over medium-high heat.  Add onion and carrots, and saute for 5-7 minutes, or until both are soft.  Add garlic and saute for 1 more minute until fragrant.  Stir in the flour and cook for 1 more minute.  Whisk in the chicken stock until it is combined, then stir in the milk, Italian seasoning, salt, pepper, mushrooms, peas and tuna.  Continue cooking, stirring occasionally, until the mixture reaches a simmer and thickens and the mushrooms are cooked, about 4-6 more minutes.

Step Four:
Once the noodles are ready, add the sauce mixture to the (drained) noodles, and toss to combine.  Stir in the cheddar cheese until it is evenly combined.  Then you can either serve the pasta as-is at this point, or continue on to bake it.

Step Five:
If you are baking the casserole, pour the noodles into a greased 9 x 13-inch baking pan.  Sprinkle the Panko breadcrumbs evenly on top of the pasta, then mist with some cooking spray.  (Or I prefer to use olive oil in a Misto.)  Bake for 18-20 minutes, or until the top of the pasta is slightly crispy and golden, and the filling is bubbly on the sides.

Step Six:
Remove and serve warm.

Thank you, Gimme Some Oven, for this amazing recipe and easy how to!

Snack Like A Southerner: Spicy Dr. Pepper Shredded Pork

Spicy Dr. Pepper Shredded Pork from The Pioneer Woman


1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
 Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2tbsps Brown Sugar

Step One:
Preheat oven to 300 degrees. 

Step Two:
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Step Three:
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Step Four:
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in. 

Step Five:
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour. 

Step Six:
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up. 

Step Seven:
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

This recipe is by The Pioneer Woman.

Snack Like A Southerner: Pumpkin Dump Cake

Pumpkin Dumpcake

29 oz can pumpkin
1 cup sugar
1 can (12 oz) evaporated milk
3 eggs
4 tsp. pumpkin pie spice
¾ cup melted butter
1 box yellow cake mix
½ tsp salt
1 cup pecans, chopped
Step One: "Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt."
Step Two: "Beat well and pour into greased 9"x 13 cake pan."
Step Three: "Sprinkle cake mix over top, followed by pecans."
Step Four: "Pour melted butter over top. Bake at 350 degrees for 50-60 minutes."
Thanks, Live Laugh Rowe!

Snack Like a Southerner: Broccoli Casserole from Scratch

Broccoli Casserole from Scratch


2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)
6 tbsp. butter, divided
1 cup finely chopped button mushrooms
¼ cup flour
1 cup whole milk
½ cup half-n-half
½ tsp. salt
¼ tsp. freshly ground black pepper
½ cup Greek yogurt
1 cup finely chopped yellow onion
1 egg
1 ½ cups grated cheddar cheese
1 ¼ cups whole-wheat breadcrumbs 

Step One:
Preheat oven to 350 degrees.

Step Two:
"Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl."
Step Three:
"Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli."
Step Four:
"In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt."
Step Five:
"Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish."
Step Six:
"Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving."

Snack Like a Southerner: Cornbread


1 cup yellow cornmeal
1 cup unbleached flour
1 tbsp baking powder
1/4 tsp salt
1/4 tsp baking soda
2 tbsp sugar
1 1/4 cups buttermilk
1 egg
1/4 cup corn oil (vegetable works too!)
2 tbsp butter

Step One:
Preheat oven to 375. In a large bowl, combine all dry ingredients aside from the baking SODA. 

Step Two:
In another bowl, beat the sugar and egg. Add oil to mix.

Step Three:
In a third bowl, mix the buttermilk and baking soda. This will foam a bit.

Step Four:
Add all wet ingredients into one bowl. (Pour egg mix into buttermilk mix or vice versa)

Step Five:
When the oven is heated, toss the butter into the skillet and let it melt. While the butter is melting in the skillet or pan mix the dry and wet ingredients together to make a dough.

Step Six:
Remove the skillet/pan from the oven and swish the butter around a bit to coat the bottom of the pan. Pour batter in immediately. Bake for 25 minutes. 



Spoiled Southern: Recipes for The Perfect Valentine's Day Southern Inspired Courses

Dinner Options:

Pan Seared Steak

(Wine Option: Red)

Chili-Glazed Salmon 

(Wine Option: Rosé)

Roasted Chicken Breasts

(Wine Option: White)

Eggplant Parmesan

This is my own personal recipe, and it's worked out really well in the past.

1 Eggplant
Bread crumbs
2 eggs
Parmesan cheese
Garlic powder
Mozzarella cheese
3 jars Classico Four Cheese Sauce
1 jar Classico Alfredo Sauce (optional)
1 box Angel hair pasta
3 large Ziploc baggies (optional, you could also do a 3 bowl dip system, but the bags will make your life much easier)

Preheat oven to 365º

Step One:

Slice your eggplant. Bake in the Oven for about 3 minutes on each side. Let cool, LEAVE OVEN ON.

Step Two:

Prep your bags while the eggplants are in the oven. The dry ingredients, such as the flour, bread crumbs and spices you can eyeball or add as much as you prefer. For me, I like A LOT of garlic and parmesan cheese. Crack the eggs into a small bowl, add a splash of milk if you wish, and beat them.  

In one bag, dump the flour.

In the second bag, the two eggs.

In the third bag, dump the bread crumbs, parmesan cheese, garlic, salt and pepper. 

Step Three:

Toss in 1-3 slices of eggplant, depending on size, into the bag of flour. Shake the bag and make sure the eggplants are coated. Remove them from the flour bag. Plop them into the bag with the eggs, squish around until wet. Remove them from this bag and drop them into the bread crumb mixture. Shake around until coated. Remove from bag and place on a plate. Repeat until you are out of slices. 

Step Four:

In a medium frying pan, heat up your oil. When it's hot, place 2-3 eggplant slices--depending on size--into the oil. Fry em up! It may take about 1-2 minutes on each side. Flip eggplants over using tongs to cook both sides. Remove from pan and place on a paper towel to soak up the oil. Repeat.

Step Five: 

Place fried slices on a baking sheet about a half inch apart. With a table spoon, dish out a dollop of sauce onto each slice. Sprinkle on parmesan and mozzarella cheese on top of sauce. Place sheet(s) in oven. Bake for 15 minutes.

Step Six:

While the eggplant slices are in the oven. Make the pasta. While the pasta is boiling, you can make the makeshift vodka sauce. This sauce is made by mixing Classico Four Cheese, Classico Alfredo, parmesan cheese and a sprinkle of sugar.

Step Seven:

Remove eggplant from the oven when done. Mix sauce into pasta. Serve and enjoy!

(Wine Option: red)


Side Dishes:

Roasted Vegetable Mac n Cheese


Braised Collard Greens


Ricotta Mashed Potatoes




Shortbread Tiramisu 

Creme Brûlée 


Red Velvet Cupcakes


Chocolate Covered Strawberries



We hope you have an absolutely delicious Valentine's Day!