Snack Like a Southerner: Honey Peach Frozen Yogurt

Honey Peach Frozen Yogurt by Week of Menus

-3 ripe peaches, peeled and cut into chunks
-¼ cup honey
-2 ½ cups Fage Greek yogurt

Step One:
"With a blender or a hand blender, puree peaches. Add, honey and yogurt and puree more."

Step Two:
"Pour contents into ice cream maker and turn on for 25 to 30 minutes, until mixture is stiff and bunching into the blades."

Step Three:
"Remove all frozen yogurt from ice cream maker and store it in another container. Freeze for an additional 2 hours."

Serve and Enjoy!

Snack Like A Southerner: Mini "Pumpkin" Cheese Balls

Mini "Pumpkin" Cheese Balls

8 ounces, weight Cream Cheese, softened
¼ cups Finely Chopped Roasted Red Peppers
½ teaspoons Garlic Powder
1 pinch Cayenne Pepper
1 cup Finely Grated Sharp Cheddar Cheese
Paprika, For Dusting
2 whole Green Onions

Step One: "Beat cream cheese, red peppers, garlic and cayenne until well blended. Stir in cheddar cheese."

Step Two: "Refrigerate 2 hours or until firm enough to handle."

Step Three: "Roll into 1-inch balls and then coat in paprika."

Step Four: "Make indents in the side of each one with a knife to make a pumpkin shape (refrigerate longer if needed before shaping with a knife)."

Step Five: "Slice green onion into 1-inch pieces (green parts only). Stick into the top of the cheese ball for a stem. If they are larger green onions you may slice each piece in half lengthwise. Roll each half back into a circular shape and stick into the top of the cheese ball to make it the appropriate size."

Refrigerate until serving.

Thank you, Gourmet Girls for the recipe! 

Snack Like A Southerner: Slow Cooker Apple Spice Cake

Slow Cooker Apple Spice Cake


2 20oz cans apple pie filling
1 Box Spice Cake Mix
8 oz Butter

Step One: "Pour apple pie filling into slow cooker. Top with cake mix and butter."

Step Two: "Cook on high for 2-2.5 hours."

Step Three: Enjoy! Great with vanilla ice cream.

Thanks, Tasty!

Snack Like a Southerner: Boozy Warm Vanilla Cider

Warm Vanilla Cider

6 cups fresh apple cider 
2 tablespoons packed dark-brown sugar 
2 whole nutmeg seeds 
1 vanilla bean (split and scraped) 
6 ounces (3/4 cup) bourbon, if desired 
Whipped cream 
Honeyed Walnuts

Step One: "Combine apple cider, dark-brown sugar, nutmeg seeds, and vanilla bean in a medium saucepan. Gently simmer over medium-low heat for 15 minutes."

Step Two: "Remove from heat, and add bourbon if desired. Remove and discard solids."

Step Three: "Divide among 6 mugs or heatproof glasses, and top each with a dollop of whipped cream and a few honeyed walnuts."

Thanks, Martha Stewart for this recipe! 

Snack Like a Southerner: Cheesy Spoon Bread

Cheesy Spoon Bread

1/2 cup fine white cornmeal 
1 cup boiling water 
2 tablespoons butter 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
3 eggs 
1/2 cup milk 
1 (4 ounce) can chopped green chilies, drained 
1 cup (4 ounces) shredded Mexican cheese blend

Step One: "Preheat oven to 400 degrees F. Coat a 9- x 5- inch loaf pan with cooking spray."

 Step Two: "In a medium-sized bowl, with an electric mixer on medium speed, combine cornmeal, water, butter, baking powder, salt, and pepper for 30 seconds."

Step Three: "Add eggs and milk and beat 1 to 2 minutes, or until thoroughly mixed."
Step Four: "Pour half of batter into a prepared loaf pan. Spoon chilies and 2/3 cup of cheese evenly over batter. Pour remaining batter over cheese and top with remaining 1/3 cup cheese." 
Bake 20 to 25 minutes, or until golden. Serve warm.

Thanks Mr. Food for this recipe!



Snack Like a Southerner: No Bake Pumpkin Cheesecake Bars

No Bake Pumpkin Cheesecake Bars

1 ½ cups crushed graham crackers
2 tablespoons sugar
4 tablespoons butter, melted
8 oz. cream cheese, softened
1 can (14 oz.) pumpkin purée
½ cup white sugar
1 tub Cool Whip (8 oz.)
½ teaspoon pumpkin spice
1 teaspoon vanilla extract
1 envelope gelatin, dissolved in ½ cup water

Step One:
"Throw those graham crackers (about one sleeve’s worth) into a plastic bag, and crush them."

Step Two:
"In a large bowl, mix together the crushed grahams crackers, 2 tablespoons of sugar and a half stick of melted butter with a fork."

Step Three:
"Press the buttery graham cracker crumble into some sort of baking dish. I used an 11 x 7 inch dish, but you could honestly use just about anything— even a pie or cake tin would be fine."

Step Four:
"In a bowl, mix together the cream cheese, pumpkin purée, sugar, vanilla and pumpkin spice until well-combined."

Step Five: 
"Then, fold the tub of Cool Whip into the mixture and mix until combined."

Step Six:
"Dissolve your envelope of gelatin into ½ cup of hot water (you could steal some from your roommate’s Keurig) then mix into the cheesecake filling."

Step Seven:
"7. Spoon the cheesecake filling over the graham cracker crust and leave in the fridge for at least 3 hours before cutting the dessert into bars. Enjoy!"

Thank you Matthew Blair for this awesome recipe!

Snack Like a Southerner: Banana Dippers


2 Bananas
Peanut butter

Step One:
Quarter bananas. Spread peanut butter on top.

Step Two:
Top with raisins, peanuts and granola.

Step Three:
Shave butter over the top.


Snack Like a Southerner: Collard Greens

Kickin' Collard Greens


1lb collard greens
1tbsp olive oil
1tsp pepper
1tsp salt
1 pinch red pepper flakes
3 slices of bacon
1 large chopped onion
2 minced garlic cloves 
3 cups of chicken broth

Step One:

In a large pot over medium heat, heat oil and cook bacon unitl crisp. Once cooked, remove from the pan and crumble. Dump crumbles back in pan.

Step Two:

Add onion. Saute in pan for about five minutes.

Step Three:

Add garlic to onions and bacon. Cook garlic for a few minutes before adding the collard greens. Fry until greens wilt.

Step Four:

Pour in chicken broth, salt, pepper, and red pepper flakes. Stir. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.


Snack Like a Southerner: Stuffing

Cornbread Dressing

1/4cup and 2tbsp vegetable shortening
1cup yellow cornmeal
1/2cup all-purpose flour
1tbsp baking powder
1tsp salt
1/2tsp baking soda
1cup buttermilk
1 egg

1 loaf crusty French bread (cut into cubes)
1 stick butter
4 stalks celery finely diced
2 carrots finely diced
1 large onion finely diced
4cups chicken broth
2tsp chopped rosemary
1/2tsp dried thyme
1/4tsp ground sage
1/8tsp turmeric
Kosher salt
1/4cup chopped parsley

Step One:
"The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes."

Step Two:
"Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit."

Step Three:
"Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley."

Step Four:
"Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving."

Snack Like a Southerner: Cranberry Sauce

Homemade Cranberry Sauce Recipe

1cup sugar
1cup water
4cups frozen or fresh cranberries

Step One:
"Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar."

Step Two:
"Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst."

Step Three:
"Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with the other ingredients--pecans, nutmeg, blueberries, orange zest, cinnamon or allspice."

Step Four:
"Remove the pot from the heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools."