Snack Like A Southerner: No Bake Chocolate Lasagna

No Bake Chocolate Lasagna from I Heart Naptime.
(iheartnaptime)

Ingredients:

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.
(gimmesomeoven)

Ingredients:

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
(thepioneerwomen)

Ingredients:

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: Texas Style New Potato Salad

Texas Style New Potato Salad from She Wears Many Hats.
(shewearsmanyhats)

Ingredients:

3 pounds red/new potatoes
1 large red onion, cut into thick slices
1tbsp coriander seed
1 pinch cumin seed
1tbsp oregano leaves
2 serrano chiles, minced
3 slices bacon, crisply cooked and coarsely chopped
1 bunch fresh cilantro, thick stems discarded, coarsely chopped
¼ cup olive oil
1tbsp red wine vinegar
1tsp salt
½tsp coarse black pepper

Step One:
Cook potatoes in salted boiling water until tender, about 20 minutes. Drain and cool. Once cool, quarter potatoes; set aside.

Step Two:
Grill onion slices over high heat until lightly caramelized.

Step Three:
In a skillet over medium heat, toast coriander and cumin seeds for about 1 minute or until fragrant. Add oregano; and continue to toast about 20 seconds, be careful to watch for burning. Immediately remove spices from heat, transfer toasted spices into large bowl.

Step Four:
In a large bowl with toasted spices, add oil, vinegar, salt and pepper and whisk together to blend. Add potatoes, onions, chiles, bacon and cilantro; toss lightly to coat.

Thank you She Wears Many Hats for this amazing recipe!

Snack Like A Southerner: Healthy Strawberry Oat Squares

Healthy Strawberry Oat Squares from Sally's Baking Addiction!
(sallysbakingaddiction)

Ingredients:

2tbsps cornstarch
2tbsps warm water
2 cups finely diced strawberries
1/4 cup maple syrup
1tbsp granulated sugar
2 and 1/4 cup quick oats (not whole rolled oats)
1 teaspoon ground cinnamon
1 cup unsalted almond butter (can use peanut butter as well)
1/4 cup maple syrup
1/4 cup apple butter*
1 large egg, beaten
1/2 cup sliced almonds

Step One:
Make the strawberry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the strawberries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.

Step Two:
Preheat oven to 325F degrees. Line an 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.

Step Three:
Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, apple butter, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan. Make sure it is firmly pressed down and even. Spread the strawberry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the strawberry filling and, using the back of a spatula, press the topping down firmly into the strawberry filling. You want to make sure it sticks well.

Step Four:
Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares.

Step Five:
Makes 9-12 squares, depending how large you cut them.  Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days.  Bars freeze well, up to 2 months.

This incredibly easy and tasty recipe is from Sally's Baking Addiction. Check out her site for more incredible recipes! 

DIY Do's and Don'ts

Let's face it, you probably have a Pinterest board full of fun DIY projects that you want to tackle in 2017. Here are some important Do It Yourself Do's and Don'ts that you should know about before you take on any type of project: home improvement, gifts, wedding, etc.

DO: Research your project.

It always looks easier than it really is. Make sure you do the research your project requires. Know the in's and out's of the project from the project itself, to the space in which you are doing the project. Make sure you know everything you need to know before you get started, and that you have the resources you need just in case if you need more information in the middle of the project.

DON'T: Spend more money on a DIY hack than the original thing.

It is absolutely amazing how expensive Do It Yourself projects can be. Once you buy all of the supplies, and put all of the time into it, you could have just saved yourself a nice chunk of change and a headache if you had just bought the thing. For example, if you want to make a mason jar chandelier--it's going to cost you around $100 and you have to figure out the electrical work. Or you could drop $49.99 at Target.com for one that is already put together.

DO: Make mistakes in order to learn from them.

I can see how this is kind of counterintuitive, but it's important. Sometimes you need to screw up and do a "don't" in order to learn how to never do it again. When you make mistakes, learn from them. It's really the only way to get better at something.

DON'T: Take on a project that you're not qualified for.

There's a difference between making a mistake and using the wrong kind of glue, and electrocuting yourself because you decided to do the electrical in your DIY kitchen remodel instead of getting a professional to do it. There are parts of certain do it yourself projects that unfortunately, you cannot do yourself--so don't attempt to.

DO: Get all of the right measurements...twice.

If you're doing a fabric project, make sure you know EXACTLY what you need. Never cut fabric unless you have laid it over whatever it is you might be doing upholstery for, or if you know exactly what the measurements have to be. When you are cutting--it's always better to leave a little more on, than take too much off.

DON'T: Close the glue bottle until you know you are done with the glue.

Fun fact, when you screw the cap closed on a glue bottle, all of the glue gets sucked into the cap. This is what causes bottles to clog up. Keep the bottle open until you are sure you are done the project to prevent clogs!

DO: Cover an area to designate to paint.

Whether you are hand painting or spray painting, it's a good idea to have a designated spot for it. If you're covering the area in newspaper, be mindful to tape the paper down for it might blow away during a spray paint session, or use blue painter's tape.

DON'T: Keep a stencil on for too long.

When you are painting, don't forget to remove the stencil as soon as you are done--or else the stencil will get stuck to your project!

DO: Work with people on projects.

Find people that are also interested in DIY projects, or perhaps do a DIY project with a friend, family member or a significant other. Sometimes it can be not only fun to work with someone, but helpful.

DON'T: Panic.

People do DIY projects for plenty of reasons: being creative, financial restrictions, aesthetic, for fun, etc. However, no matter what your reason for doing it yourself, you shouldn't panic. Every project has its problems, but you will figure out how to make it a success. You have plenty of tools and resources available to you no matter what.

Snack Like A Southerner: Melon and Prosciutto Skewers

Melon and Prosciutto Skewers from Simply Delicious
(simply-delicious-food)

Ingredients:
1 large Spanspek melon (balled or cut into cubes)
1lb Prosciutto

Step One:
Tear prosciutto into strips. Stab onto skewer.

Step Two:
Place a melon cube under the meat.

Step Three:
Repeat pattern until skewer is stacked to preference.

Enjoy!

Snack Like A Southerner: Hasselback Tomato Caprese

Hasselback Tomato Caprese from tablespoon.com
(tablespoon)

Ingredients:
4 Roma tomatoes
1 pre-sliced log of mozzarella cheese
10 large basil leaves, cut up
1/2 cup balsamic vinegar
1tbsp olive oil
1 pinch coarse salt
1 pinch pepper

Step One:
Slice tomatoes, but not all of the way through.

Step Two:
Slice the mozzarella discs in half in order to fit them into the tomato slits. Stick the mozzarella into the slits of the tomatoes.

Step Three:
Layer a piece of basil with each mozzarella slice.

Step Four:
On the stove, bring the vinegar to a boil until it becomes thick (about four minutes). Drizzle the vinegar and olive oil over the tomatoes. Top with salt and pepper.

Snack Like A Southerner: Fried Turkey

Fried Turkey
(countryliving)

Ingredients:
1½ tbsp. Kosher salt
1½ tbsp. smoked paprika
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. fresh ground pepper
1¼ tsp. cayenne pepper
1 whole fresh turkey
Peanut oil (about 3 gallons)

Step One: "Stir together first 6 ingredients in a small bowl."

Step Two: "Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels. Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired."

Step Three: "Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats."

Step Four: "Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350 degrees over a medium-low flame, according to manufacturer's instructions (about 45 minutes)."

Step Five: "Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165 degrees (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300 degrees and 325 degrees)."

Step Six: "Remove turkey from oil; drain and let stand 25 minutes before slicing."

Happy Thanksgiving from Country Living!

Snack Like A Southerner: Rosemary and Bourbon Gravy

Rosemary and Bourbon Gravy
(countryliving)

Ingredients:
Reserved vegetables and pan juices
2 sprigs rosemary
1/2 cup bourbon
1/4 cup all-purpose flour
4 cups chicken stock
black pepper

Step One: "Cook reserved vegetables, pan juices, and rosemary in a large, straight-sided skillet over medium-high heat, stirring occasionally until dark brown and thickened, 14 to 16 minutes."

Step Two: "Add bourbon and simmer, stirring occasionally, until syrupy 6 to 8 minutes."

Step Three: "Sprinkle flour in skillet and cook, stirring 30 seconds. Stir in stock and simmer, stirring occasionally, until thickened, 14 to 16 minutes."

Step Four: "Strain through a fine-mesh sieve. Season with pepper."

Enjoy this recipe from Country Living!