Snack Like a Southerner: Honey BBQ Pulled Pork Brugers

Honey BBQ Pulled Pork Burgers by What's Gaby Cooking


-2 1/2 pounds pork Shoulder
-2 cups ketchup
-1 medium onion, finely chopped
-1/3 cup apple cider vinegar
-1/4 cup honey
-1/4 cup tomato paste
-2 tbsp sweet paprika
-2 tbsp Worcestershire sauce
-3 tsp salt
-1 tsp black pepper
-¼ tsp chili powder
-¼ tsp garlic powder
-¼ tsp cayenne pepper

Step One:
"Combine all the ingredients except the blade pork roast and the buns in a slow cooker or heavy bottom dutch oven and mix together with a spoon."

Step Two:
"Add the 2 pieces of blade pork roast and cover the slow cooker. Set for 8 hours on low."

Step Three:
"After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl."

Step Four:
"Serve between toasted buns with any desired toppings."

Snack Like A Southerner: Sloppy Joe Casserole

Sloppy Joe Casserole by Cravings Of A Lunatic


2.5lbs of lean ground beef
2 cans of Manwich
2pkgs of Pillsbury Garlic Crescent Rolls
4 cups of mozzarella cheese, shredded and divided

Step One:
Preheat your oven to 350 degrees F. Always preheat for a good 5 to 10 minutes to let the temperature rise then even out.

Step Two:
Spray a 9 x 13 pan with non stick spray generously. Set aside.
In a large frying pan brown your ground beef. You want to cook it until the juices run clear and it's browning. But don't overcook it. Nothing worse than overcooked ground beef, it won't absorb sauces well like that. Make sure you stir it often and break it up into little pieces.

Step Three:
Once the ground beef is cooked to perfection you can add both cans of the Manwich. Let it get to a nice bubble, then turn it down to a simmer.

Step Four:
Open the first package of Pillsbury Garlic Crescent Rolls. Unroll it and place it in the bottom of the pan you set aside earlier. Spread it out with your hands till it fits the bottom really well.

Step Five:
Now take half the mozzarella cheese (2 cups worth) and toss it on the dough evenly. Spread it out nicely.

Step Six:
Turn off your burner for the Manwich. Carefully pour the Manwich mixture over top of the cheese. Spread it out with a spoon evenly.

Step Seven:
Now take your remaining mozzarella cheese (2 cups) and toss it evenly over the Manwich mixture. Spread it out nicely.

Step Eight:
Now open the second package of Pillsbury Garlic Crescent Rolls and unroll it. The top is trickier. Spread it out by hand in sections before placing on the top of the cheese. You could press it down on parchment if you're uneasy doing this, then just flip the parchment over and the dough will drop over the casserole perfectly. Honestly it doesn't have to be perfect. I left some gaps on the side and it looks sort of cool when you do that. You get to see the cheese get all bubbly.

Step Nine:
Place in the oven and cook for about 10 to 12 minutes, depending on your oven. You want the top to be golden brown.

Step Ten:
Remove from oven and place on a secure surface.

Step Eleven:
Take a knife and cut the casserole into squares.

Step Twelve:
Remove carefully while hot, the first piece is always the hardest. May the force be with you for that one.

Thanks for the awesome recipe Cravings Of A Lunatic!

Snack Like A Southerner: Hot Blueberry Cheddar Dip

Hot Blueberry Cheddar Dip by How Sweet Eats

1 (8oz) block of cream cheese, softened
8oz white cheddar cheese, freshly grated
1/4tsp nutmeg
1 heaping cup of blueberries
1 loaf of sliced French bread
2-3tbsps olive oil

Step One:
Preheat oven to 375 degrees F. Place two oven racks on the middle and lower level. Slice bread and place on a baking sheet, drizzling it with olive oil.

Step Two:
In a bowl, mix cream cheese with grated cheddar and nutmeg. Fold in blueberries. Place in an oven-safe dish, then set on the top oven rack.

Step Three:
Bake for 30-35 minutes, or until cheese is hot, golden and bubbly, and blueberries and bursting.

Step Four:
At the 20 minute mark, place baking sheet with bread on the lower rack  to toast, checking and tossing every 4-5 minutes. Serve immediately! With white wine, of course.

Enjoy! Thanks, How Sweet Eats!


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!