Please leave your Christmas Wishes for the Southern Plate family in the comments section on this post! Thank you!

 MERRY CHRISTMAS! 

I hope you are having a wonderful holiday and I hope you all have an abundance of Christmas in your heart! I wanted to send you our Christmas card and share with you what I’ll be serving on Christmas day when my parents, my in laws, and some dear friends come to have lunch with us.

I’m smoking a pork loin as the entree – so that part is taken care of. The rest of my menu is a broad mix made up of everyone’s special requests! I’m also listing some additional ideas at the bottom in case you are looking for that one extra dish to add.

Please have a wonderful Christmas and remember, it’s not about what is under the tree, but the people around it  

Joy To The World! 

My Christmas Day Menu for 2011

Smoked Pork Loin – I’m making this in my electric Masterbuilt Smoker

Buttermilk Congealed Salad

Squash Casserole

Grandmama’s Sweet Potato Casserole

Mama’s Creamy Macaroni and Cheese  

Cornbread Dressing in the Slow Cooker 

Jordan Rolls 

Grandma Lucy’s Chocolate Pie (Recipe is in my cookbook)

Green Velvet Cake (Recipe is in my cookbook)

Cheesy Hash Brown Casserole 

Roasted Asparagus – Place fresh asparagus on a rimmed baking sheet. Drizzle with olive oil, sprinkle with kosher salt. Bake at 400 for twenty minutes.

Sweet and Sour Green Beans

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here are some more ideas!

Main Meal

If you’re looking for a copy of my cookbook, click here to get it at 43% off on Amazon.com

• Buttermilk Congealed Salad - also listed above (Cookbook p. 66)
• Marshmallow Sweet Potatoes
• Fried Apples (Cookbook p.106)

• Cornbread Dressing (easy and moist) (Cookbook variation p.128) - also listed above
• Lucy’s Sweet Potato Casserole (Cookbook p. 117) – also listed above
• Green Bean and Shoepeg Corn Casserole (Cookbook only p. 226)
• Jordan Rolls (Cookbook p.16) – also listed above
• Preston Rolls (Cookbook only p.230)
• Cranberry Relish
• Candied Baby Carrots
• Fried Cabbage
• Grandmama’s Tex Mex Dip (Cookbook only p.173) – no idea why we have this at Thanksgiving but we’d all boycott the holiday without it!
• English Pea Pimento Casserole
• Broccoli and Cauliflower Salad (Cookbook only p.42)
• Fried Okra (Cookbook p.224)
• Butter Stewed Potatoes
• Sweet and Sour Green Beans (Cookbook p.40) – also listed above
• Kid Friendly Relish Tray
• Corn Casserole (Cookbook p.23)
• Creamy Macaroni and Cheese (Cookbook p.200) – also listed above
• Deviled Eggs (Cookbook p.24)
• MeMe’s Mashed Potatoes (Cookbook p.35)
• Cheesy Hash Brown Casserole (Cookbook p.33) – also listed above
• Sour Cream Hash Brown Casserole (Cookbook only p. 32)
• Watergate Salad (Cookbook only p.218)
• Pecan Pie Muffins (Cookbook p.169)
• Streusal Pumpkin Spice Muffins (Cookbook p. 129)
• Frozen Cranberry Banana Salads (Cookbook p.188)

Pies

• Faux Pecan Pie
• Lucy’s Chocolate Pie (Cookbook only p. 146) – also listed above
• Aunt Sue’s Fried Chocolate Pies (Cookbook only p.146)
• German Chocolate Pie (Cookbook only p.246)
• Perfect Pecan Pie (Cookbook p.120)
• Honey Punkin Cream Cheese Pie
• Coconut Meringue Pie
• Old Fashioned Peanut Butter Pie
• Ashley Mac’s Caramel Pie
• Buttermilk Pie
• Sawdust Pie
• Chocolate Pecan Pie
• Lemon Meringue Pie (Cookbook p.192)

Cakes

• Good N Easy Apple Cake with Homemade Whipped Cream (Cookbook p.107)
• Chocolate Velvet Cake (Cookbook p.142)
• Green Velvet Cake (Cookbook only p.170) – also listed above
• Aunt Sue’s Pound Cake (Cookbook only p.8)
• Mama’s Custard Sauce – to go over pound cake (Cookbook only p.10)
• Chocolate Pecan Pie
• Daddy’s Coconut Cake (Cookbook p.154)
• Apple Dapple Cake (Cookbook p.118)
• Mandarin Orange Cake (Cookbook p.14)
• Butterfinger Cake (Cookbook p.22)
• Fruit Cocktail Cake (Cookbook p.39)
• Yellow Cake with Peanut Butter Icing (Cookbook p.258)
• Chocolate Pound Cake with Fudge Glaze (Cookbook p.100)
• Pumpkin Crumb Cake (Cookbook p.130)
  
• Granny’s Sheath Cake (Cookbook only p.31)
• Holiday Fruit Salad (Cookbook p.164)
• Homemade Caramel Corn (Cookbook p.91)

There has been only one Christmas – the rest are anniversaries.

~W.J. Cameron

Wishing you all the best blessings of Christmas!

Gratefully,

Christy

I’m doing my last minute running around before both of my kids are out of school and so my friend, Stacey, offered to share one of his recipes with you to give me a little more time to get my Christmas ducks in a row. This is his special Christmas story and I know you’ll enjoy it! Be sure and head on over to read My family’s Christmas story when you’re done, the Seven Cakes of Christmas (I have a free little ebook for you there, too!).

And I also want to share with you my Good Morning message that I posted on the Southern Plate Family Facebook page this morning if you’ll indulge me. Each morning I post a positive or uplifting message to get our day started right and today’s was a little more special to me.

“We’re in the home stretch with Christmas right around the corner! Don’t sweat the small stuff this week – seriously. I know this is the time where we all run around fretting and driving ourselves bat crazy over the tiniest details, doing everything we possibly can to make Christmas “perfect” for our families and those we love. But guess what? No matter what we do, how beautifully presents are wrapped, how much food is cooked, or what is beneath the tree – *You* and *I* will never be able to make Christmas perfect. God already did that  
Now breathe in..exhale…and enjoy this beautiful season. GOOD MORNING!!! ~Christy” 

Gratefully, 

Christy

Now take it away, Stacey! 

Once again, Christy has asked me to share one of my family’s favorite recipes with the Southern Plate family.  It’s a pleasure to do this every day over on Southern Bite, but I’m always humbled and overwhelmed when I get asked to share my food on what is arguably the BEST food blog on the net.  When Christy asked me to post something that was holiday themed, I knew exactly what it had to be.   But if you know me, then you know that no special post comes without a story…

My grandmother grew up poor.  But just as Christy would say, she was rich in every way that mattered.  And her story to me about her favorite Christmas was perfect evidence of that.  She was one of six children.  Out of necessity, both her parents worked to make ends meet and she was raised by her older siblings, as was so common in those days.  Her father was a night watchman at a saw mill and her mother worked at a plant nursery.  When Christmas would roll around though, poverty took nothing away from them in the way of magic and excitement.  Every year, each child would be presented with one toy, an outfit their mother had made, and a small assortment of fruit, nuts, and peppermint candies.  It was always her father’s job to go out and hunt the perfect Christmas tree.  That was his big contribution to the celebration and he took great pride in presenting the perfect cedar tree for trimming.

 Of course, running down to the tree lot was out of the budget, so he would set out in the woods to track down a prime specimen.  One year in particular, they were living in Bay Minette and after several trips, he wasn’t able to find a cedar tree to suit.  In a last ditch effort to provide something, he cut down a holly bush he found.  He brought it back to the house and feeling a little embarrassed with his haul, set out to make it a little more special.  Finding a can of silver paint, he painstakingly brushed every single prickly holly leaf with a shiny coat.   The result, as my grandmother would put it, was the most beautiful, amazing Christmas tree she’s ever had.  The love he put into that tree made it beautiful.   They added the few ornaments they had and one small strand of bubble lights (that’s all they could afford).  That tree went down in history with her and her family.  And something that he thought inadequate, became the main focus of one of the most fond Christmases they ever shared.

As a child myself, I remember trying to figure how someone could be so excited about a silver bush and only one toy for Christmas.  I mean she would reflect on Christmases past with the same starry-eyed look that I’m sure she had when they first happened.  Today, as an adult with my own child, I have a much better understanding of the importance of a simple, but impactful holiday.

So often we get caught up in the holiday season that we fail to realize the simple things that make it so special.  We focus our attention on buying the best gifts and decorating the perfect tree, when the real  importance of the holiday lies in sharing the time with our loved ones.  I grew up pretty poor myself and it’s one of the things in my life that I am most thankful for.  Thankful for being poor, you ask?  Yep!   When you’ve had little, it help you appreciate when you have more and keeps you pretty grounded.

This holiday season, I hope that you’ll take the time to pay attention to the simple things.  For one day, you’ll look back and realize they were the big things.

This recipe is one of those simple things that have always made holidays special in our family.  Every Thanksgiving and Christmas would find this on my grandmother’s table.  And now, I get the opportunity to share her recipe with y’all.

You’ll need: graham crackers, pecans, maraschino cherries, shredded coconut, raisins, mini marshmallows (yeah, I know I totally left them out of the picture – sorry), sweetened condensed milk

Crush entire box of graham crackers.

I used my food processor but you can also pop those crackers in a zip top bag and crush them with a rolling pin.

Coarsely chop pecans and cherries (saving the cherry juice).

Combine everything in a large bowl.  Mix well.

You may have to use your hands for this – it’s messy but you get to lick your fingers afterwards so it’s totally worth it.

Add three tablespoons of the leftover cherry juice and mix well.

(You can add more if it seems too stiff.)

Turn out into a lightly buttered 9X13 pan and press flat.  Chill at least 6 hours.

Remember, if you don’t have Christmas in your heart, you won’t find it under a tree.

]]> http://www.southernplate.com/2011/12/icebox-fruitcake.html/feed 46 http://www.southernplate.com/2011/12/big-old-list-of-christmas-candies-gift-mixes-on-southern-plate.html http://www.southernplate.com/2011/12/big-old-list-of-christmas-candies-gift-mixes-on-southern-plate.html#comments Wed, 14 Dec 2011 17:21:30 +0000 Christy Jordan http://www.southernplate.com/?p=17715 Pin it

There are around 500 recipes so far on SouthernPlate.com so it can get a bit overwhelming at times.

Today I thought I’d pick out a few of my Christmas Candy and Gift Mix posts to make your holidays a bit easier. Feel free to browse through the entire index of recipes on Southern Plate my clicking here. 

Candies and Christmas Snacks 

Microwave Chex Mix

Holly Jollies - One of the most popular posts of all time on Southern Plate. Click to see why!

Double Layer Peppermint Bark

Brady’s Butterscotch Chow Mein Candy - Some folks call these haystacks. I just call them yummy

Homemade Caramels – You’ll be spoiled! 

Homemade Caramel Corn - This makes great gifts!

Quick, Easy, and Delicious Homemade Turtles  - Ever made turtles out of pretzels, rolos, and pecans? They sure are good!

 Want to give a gift from the kitchen but short on time? 

Below are some of the gift mix recipes on SouthernPlate.com and each comes with printable tags as well! 

Fruit Crisp Mix

Pecan Pie Muffin Mix

Chocolate Gravy Mix

S’more’s Kits - great to hand out to classmates or co-workers!

Snowman Soup - another classroom favorite! I actually got this recipe from my First Grade teacher  

 Sugar Free Cappuccino Mix 

FUN Crafts for your little ones (and you!)

Easy Reindeer Shirt – and fun Reindeer gift ideas for Grandparents!

Christmas Mice with Candy Cane Tales (Includes printable template)

Click here to see my favorite Christmas Cookie Recipes! 

 ”Appreciate what you have before it becomes what you had.”

Submitted by Mona Hickey. Contribute to our collection of inspiring and uplifting quotes by clicking here. 

Stay tuned for my Favorite Holiday Gifts Guide and lots of giveaways coming up in a few days! 

We’ve never been fruitcake fans, but we do love our fruitcake cookies! Dried fruit layered with cinnamon, brown sugar, and just enough flour and butter to hold it all together until it reaches your mouth! Mama has made fruitcake cookies each year for as long as I can remember. She goes shopping for the candied fruit each year *after* Christmas, when it is on sale, and stores it in her freezer until the holidays roll around again and we all get to craving the brown sugar/fruity goodness of these yummy cookies.

Mama’s recipe is traditional and wonderful, but this year I worked up a simpler version with less fuss. I sent a platter of them to my mother’s house for her approval and she called this morning to get the recipe. She said she’s gonna make my version instead of hers this year to give herself a little break because “They taste every bit as good and sure are a lot easier!”.

So here is my easier version. No dropping dough or cookie sheets. Just pat it all into one pan, cook and let it cool and rest overnight, then cut into little bites and enjoy. Because we all have Christmases when we really want the fruitcake cookies, but a little break would be nice, too!

You’ll need: Baking Mix, Margarine, Chopped walnuts, sliced almonds, raisins, dark brown sugar, vanilla, cinnamon, one egg, and Candied Fruit Mix or chopped candied dried fruits of your choice.

Notes about ingredients and substitutions: 

Baking Mix – Some folks aren’t familiar with “Baking Mix”. Bisquick is a brand of baking mix and that usually strikes that note of recognition with them Bisquick is not my favorite baking mix. I prefer House Autry (which can’t be found where I live) or Pioneer Brand. I do get Bisquick if I have to make a really large quantity because it comes in larger boxes, or if I can’t find the other two that I prefer. You can also make your own homemade baking mix by using one of the gazillion recipes found on the internet

Nuts - I’m using chopped walnuts because they are so much cheaper than pecans. Feel free to use whatever nuts you have on hand.

Dried and Candied Fruit – My mother doesn’t like the fruit cake blend of candied fruit as much as I do so she uses only candied cherries in her fruit cake cookies. I love the added citrus fruits in the candied fruit mix Please tailor this to your own preferences and taste.

Brown Sugar - I’m also using dark brown sugar because I just really like dark brown sugar. You can use light if you prefer.

Margarine - You can substitute butter for margarine in this recipe but I prefer margarine in this one. These cookies have a longer shelf life and ship very well thanks to the margarine. Note: If shipping, be sure and let them sit for at least a day before cutting and package in a single layer so they have less chance of being smooshed.

Vanilla - I’m using real vanilla because someone gave it to me. For those of you purists, enjoy this picture but don’t get too comfy. You’ll see me using bargain imitation vanilla again soon enough I’ll cheerlead your personal choice all the way but we’re running on a two way street here

Melt your butter in a large mixing bowl.

Add in baking mix, brown sugar, cinnamon, egg, and vanilla.

Stir that up until well combined.

Now add in all of your nuts and dried fruit. 

And stir that up really well.

This will take some elbow grease (just a little bit) to get it all incorporated because your batter will be absolutely

filled with chunky goodness but that’s what is going to make it taste so stinking good!

Now spray an 8×8 pan really well with cooking spray.

Yes, this only makes one 8×8 pan, lol. We’re going to cut them in little squares though so it will end up with a lot.

Dump in all of your dough. 

Pat it out a bit with your hands to fill the pan.

Bake at 350 for 35-40 minutes.

Allow to cool completely.

Let rest overnight before cutting.

“Its a good day to have a good day!”

Thanks to LAuren for submitting this quote. Click here to read more (there are over 1400 so far!) and add your own!

If you’re on Facebook and haven’t been receiving my posts in your news stream, please visit the SouthernPlate Family page and like or comment on one of my posts there to begin seeing it show up again. Facebook now requires you to have recently interacted with a page in order to receive it’s updates.

Some recipes just get you talking about the old days, which is why we love them so much. This is one of those recipes that gets my mother to talking about her childhood. The school lunch ladies often made this around the holidays and she loved it so much that one of them gave her the recipe for it, which has led us to enjoy it for the past couple of generations. Nothing like an heirloom recipe to bring memories back to life, especially around the holidays. Which brings me to my point…

Cranberry Crunch with Whipped Cream

You know, our kids are going to look back on this Thanksgiving the same way you look back on yours as a child. This time of year, I can’t help but think back to when I was a girl, when my Grandaddy and great grandmother were still with us at all of the Thanksgivings we celebrated at their house on Brookline Drive in Huntsville, Alabama. My cousins and I would stay outside as long as we could because the house was so hot from all of the baking. We’d come in when called, eat a plate full of our favorite foods, and rush right back out into our leaf piles and hide and seek games.

Later on, I’d end up sitting up against my grandaddy, my head resting on his shoulder as he worked on a crossword puzzle or told one of his latest jokes to the family, fully content at feeling the warmth of him through his thin cotton shirt and his strong arm around me. He’d lean over at some point and kiss the top of my head and tell me he loved me. It was such a natural gesture for him that I don’t think he even gave it thought when he did, which made me all the more content.

I can’t help but get caught up in those memories this time of year, but I try to stay ever conscious that these Thanksgivings, today, are the ones my kids will remember.

My parents are Grandmama and Grandaddy now. I’m one of the ones at the stove, who put them in the sweater that ended up being so warm it forced them outside to seek a cool breeze away from the oven’s heat.Someday folks will gather on a Thanksgiving day and play a video of this year and one of my kids might walk in during the middle of it and see faces that are no longer with them. They may be the ones finding themselves having to walk out of the room, feeling hurt that no one warned them they were about to hear their Grandaddy’s voice calling out for the first time in nearly fifteen years.

Some parts of the holidays will always be bittersweet when you have loved and been loved, but living in the past should always come full circle as a reminder to live in the moment.

Nowadays I understand the hint of sadness in the eyes of people, even though they are with their family at the holidays. Even though children are sitting up in their laps and siblings and spouses are chattering away while they pass dishes around a table filled with blessings.

Oftentimes, as we look around that table it occurs to us…

someone is missing.

Yes, some folks may be missing from our tables this year, but that isn’t an excuse for you to be. I miss them, too, but there are so many people here with us now waiting to have an arm wrapped around them. Waiting to be told they are loved. Waiting for that one special moment with you that they will someday tell their kids about when they think back to Thanskgiving. Waiting to taste that special recipe you made just for them.

Next year, 2011 will be a Thanksgiving past and it will be added to your reserve of treasured memories for you and all of those around you.

Don’t set yourself so firmly on remembering Thanksgivings past that you forget to put your heart into this one.

You’ll need: Whole Berry Cranberry Sauce, Old Fashioned Oats*, Flour, Brown Sugar, and Butter.

*I use old fashioned but quick will work just as well if that is what you have on hand. You can also use margarine instead of butter and don’t waste a single moment fretting over it! As for brown sugar, I’m using dark because it is my very favorite, but if you have light or prefer light, knock yourself out!

Place your flour, oats, and brown sugar in a bowl

Stir them up.

Add in your butter or margarine and cut that in with a long tined fork.

Like this

Now spray a pie plate or 8×8 dish with cooking spray.

And press half of your mixture into the bottom of the pie plate.

Top that with the entire can of cranberry sauce.

I just glob it by spoonfuls on top of my little crust…

Then take that same spoon and spread it around a bit.

Sprinkle remaining topping over cranberry sauce

Bake at 350, uncovered, for 45 minutes to one hour, or until bubbly and browned.

Excellent served with whipped cream or ice cream but you can also serve it as a side dish as well.

Some parts of the holidays will always be bittersweet when you

have loved and been loved, but living in the past should always

come full circle as a reminder to live in the moment.

~Christy Jordan. I apologize for quoting myself, but I think it bears repeating.

]]> http://www.southernplate.com/2011/11/cranberry-crunch-and-ghosts-of-thanksgiving-past.html/feed 176 http://www.southernplate.com/2011/11/faux-pecan-pie.html http://www.southernplate.com/2011/11/faux-pecan-pie.html#comments Wed, 02 Nov 2011 15:40:13 +0000 Christy Jordan http://www.southernplate.com/?p=17294 Pin it This is a fun recipe to feed people. At first glance, it looks like a pecan pie and folks usually don’t take a second glance before digging in for a bite and telling you how good it is. My husband’s exact words were “That is the BEST pecan pie I’ve ever tasted!”. Then I got to tell him it didn’t have any pecans in it…

A similar situation happened at my kid’s school when I took a few of these up there. One of the teachers came into the office talking about how good the pecan pie was and the secretary said “You mean the pecan less pecan pie?” she replied “Oh no, I got the one that had pecans in it…” ~snickers~ Of course, I hadn’t taken anything with pecans in it to the school.

This is a fabulous pie for those with nut allergies but that isn’t why I developed it, I actually didn’t even think about that until someone asked for the recipe, stating that they had a friend with allergies who would be excited to get pecan pie again! I developed it as a way of saving money. Have you seen the cost of pecans lately?

Right about now, making this pie with my recipe instead of pecans will save anywhere from five to seven dollars, depending on where you shop. Most folks I know can cook an entire supper for that amount of money!

So I guess there is a double bonus involved, but in hindsight having a faux pecan pie for those with nut allergies is a much greater purpose.

I have seen some varying recipes for faux pecan pie around the web. The most common one utilizing pinto beans in place of pecans. I have that on my list to try someday and I’ll probably do it around about the time I try raw oysters, but I couldn’t bring myself to suggest you put pintos in your pie so I set about developing my own faux pecan pie.

I started with my Mother’s No Fail Pecan Pie recipe and then blended it a bit with that crust of my Strawberry Pretzel Salad (which is in my cookbook, but not on SouthernPlate.com). Everyone is always surprised that the crust isn’t made of pecans, so what a great inspiration to add to my pie! It took about seven pies to get the proportions and cooking time just right, because this pie really needs to be made as a deep dish but I’m finally ready to bring it to you today in it’s final form.

I’m gonna start this post out with a disclaimer that I’m sure is obvious to just about everyone reading this: Pecan pie is not a health food. It’s not supposed to be. A good pecan pie is gonna contain butter, sometimes lots of it. It will also have sugar in various forms, usually granulated and corn syrup. A good pecan pie is not for the faint of heart but it is the golden nugget of pies. Rich, buttery, delicious. Unlike any other. This Faux Pecan Pie lives up to all of those expectations.

If you’re on a diet, just have one or two bites and make sure you savor them, then be sure and make it again when you’re not on a diet anymore. If you have a family member or friend with a nut allergy, this would be a welcome treat for them at your Thanksgiving or Christmas dinner! But I suggest not telling anyone it doesn’t have pecans until they eat it, mainly because it is fun seeing the look on their face .

You’ll need: A Deep Dish Pie Crust, Light Corn Syrup, Butter, Pretzels, Sugar, Eggs, and Vanilla.

I recommend unsalted, real butter in this recipe.

I also recommend not spelling “recommend” unless you have to because it is one of those annoying words to spell. I really think it needs two “c” ‘s but Websters never listens to me. ~sigh~

Note: If all you have is margarine or you just can’t afford butter, go for it. Trust me, I’ve been there! The pie will taste slightly different but t’ain’t nobody here gonna judge because we were raised better than that. ~Grin~

Following my recipe below, place the butter for the pie filling in a large bowl and microwave it until melted. Allow to cool.

You ever hear the saying “Do as I say, don’t do as I do?” Well that applies here. Normally you could just dump all of your other filling ingredients in and give them a stir but I don’t really have time to allow my butter to cool so I’m gonna stir in my sugar real good to cool it down a bit before I add everything else.

If I just dumped everything in with hot butter, it would cook my eggs a bit, leaving me with thin ribbons of cooked egg mixed in with the custard of my pie and that isn’t very fun!

So at this point you can add in all of your other ingredients and give it a good stir until well combined.

But if you’re impatient like me, add your sugar first and stir that up a bit until your butter is cooler. 

Like this.

Now add all of the other filling ingredients and give it another good stir.

I’ve had a few questions about my flat whisk pictured here. I bought this when my friend Maralee McKee told me about it. It came from Williams Sonoma and is the only thing I have ever bought from that store, lol. I go in there from time to time just to look around and really enjoy it, but I find that specialized tools and pots aren’t a good use of my money when standard things I have around my kitchen will do just fine and I don’t have to find the storage space for them. I can just see my great grandmother staring at a wall of peculiar utensils and asking “Now what do ya need all them thangs for?”

You can also find these whisks on Amazon by searching for “flat whisk”. They really do work well and I prefer it over a traditional whisk.

Here is our pie filling all mixed up. Ready for an action shot now?

Isn’t that pretty? I’ve learned how to do a lot of things left handed since having to venture into the wonderful world of food photography.

Whoops, I was being a bit sarcastic there when I said “wonderful”. Food photography is actually the one thing I don’t really enjoy that much about blogging. Food is very uncooperative. I have yet to ask any item of food to pose pretty and not been met with a blank and vacant stare.

It doesn’t help that I’m not one to be more impressed with a piece of say, banana bread, just because it is encased in a soft focus vignette. I find banana bread on an old corelle plate, presented as is, has more heart. ~sighs~ I know, but I have to at least attempt pretty food pictures. I put a wee bit of my heart into it from time to time.

But if you ever think some of my food isn’t pretty, just imagine a sweet granny standing behind it, handing it to you with a loving expression.

That is how I picture all of my food, and it makes it quite beautiful. Tricks of the camera or photo shop can’t add an effect like that.

Oops, got sidetracked. Okay so here is your filling in the crust.

I know it looks yellow now but it will be that beautiful golden color once baked.

Now we need to crush our pretzels.

I’m using my heirloom rolling pin that my great grandmother bought for my mother with green stamps when Mama was just thirteen years old.

At thirteen, her parents divorced and she went to live with her father to take care of him. She cooked all of the meals and kept house until he remarried a few years later.

At thirteen, I was listening to bad eighties music, hanging out at the mall, and spending my spare time becoming proficient with aqua net hair styling techniques.

Never hurts to contrast your life with others in order to see how good you got it. 

Place your pretzels in a gallon zipper bag and crush those puppies. They don’t have to be pulverized, just broke up kinda good.

I took this rollin pin with me when I went to film at Paula Deen’s house and we used it on the show. I told her all about it and we talked green stamps for quite a while. That show airs this Saturday for the first time. November 5, 2011. Check the Food Network for times in your area and click here to rsvp on my Facebook page if you plan on watching and read a few behind the scenes stories I’ve posted.

Melt your butter for the topping (see recipe) and add in your tiny amount of sugar.

Add in pretzels and stir until coated well.

Sprinkle evenly over the top of your pie.

I know it will seem like a lot of pretzels but they sink down a bit as we cook, which is why I made this a deep dish pie. The first pie I tried wasn’t deep dish and it seemed like there was hardly any filling when the pretzels sunk down a little bit. This will come out in perfect proportions to the top crust and the filling.

Place pie plate on a baking sheet and bake at 350 for one hour, covering with foil after the first thirty minutes to prevent over browning.

Allow to cool completely before serving. 

This is a piece of pie posing on a Jewel Tea, Autumn Leaf plate.

This is a closer shot that shows the filling a little better (because I couldn’t pick which one I liked the most)

This post is dedicated to my sweet friend, Alyssa, who has a nut allergy.

I got to meet her yesterday when I had a book signing at a local elementary to support their book fair.

I mentioned today’s post and she was so excited for a nut free pecan pie!

Special thanks to everyone who invited me and were so kind yesterday.

I enjoyed getting to meet you all and what an honor it was to see a table filled with food from my cookbook!

Notice one piece of the pie is unaccounted for. ~looks innocent~

I hope you get to make this soon and enjoy your faux pecan pie!

Don’t forget to add this pie to your holiday menu!

If you’re coming to my Holiday Cooking Show on November 10th (see poster below this recipe), this is one of the many recipes I’ll be serving the entire audience!

Advance ticket purchase is recommended but you can also pay at the door. 

Sara submitted a great quote on our Give A Penny Page that I think really puts you in the right frame of mind for dealing with life sometimes. We can’t just go out meekly with a weak smile and hope for a good day, we have to do it with Gusto!

“Tackle the world with a smile, and the world will tackle you back with more than one.”

Thank you Sara! Submit your quote by clicking here.  ]]> http://www.southernplate.com/2011/11/faux-pecan-pie.html/feed 175 http://www.southernplate.com/2010/12/homemade-turtles-book-signing-and-a-challenge-for-you.html http://www.southernplate.com/2010/12/homemade-turtles-book-signing-and-a-challenge-for-you.html#comments Mon, 20 Dec 2010 17:47:07 +0000 Christy Jordan http://www.southernplate.com/?p=12901 Pin it

So you have a book signing and you want to make something because you know your mother is going to be there and she can go down the line and hand it out for you, but you’ve been sick and are really not up to a grand production in the kitchen – what do you do?

Or how about Christmas is coming up like a speeding freight train and you really want to make just – one – more – thing but don’t have a lot of time? Well let me tell ya, this candy is DELICIOUS. So I don’t care what time of year it is, how busy you are, or whether or not you really need one more thing, I do really hope you’ll make it today because you are going to love me when you do!

Special thanks to our friend Susie Braun of Pecan Pie Muffin Fame, who gave this recipe to Mama at their stitch group meeting the other night!

You’ll need: A bag of pretzels (get the square kind like these), a bag of rolos, and some pecan halves.

I thought I’d need two bags of each but here is how it turned out: The pretzels will be enough for a gazillion of these puppies and you’ll likely have plenty of pecan pieces too. What you’ll need two of (if you want to make more) is the Rolos, you run out of them before you run out of anything else.

Place a rolo on top of a pretzel and fill up a cookie sheet with these.

Notice how I had my pretzels laid out all orderly like and then it just all kinda goes into disarray. I generally start out things like that, its the good intentions that make me orderly at times, but it is not a natural state for me to be in. Ain’t life fun like that, though? Kinda crazy, kinda fly-by-the-seat-of-my-pants, and all about being who I am and enjoying it rather than trying to be something that I’m not.

Okay, so now you’re going to put these in the oven at 350 for two minutes.

Get that? Only two or you’ll have a mess on your hands.

As soon as they come out, press a pecan piece into the top of each of them.

~sighs~ Aren’t pecans expensive? Pains me to use ‘em.

Let these cool until hardened completely, which will take ten forevers.

So make them early in the day if you want to serve them or let them set up in your fridge for a while. If you live in a place that is really cold (which is always hit or miss here in Alabama) you can just set this cookie sheet outside for a few minutes.

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Homemade Turtles, Book Signing, and a Challenge for you!

Ingredients

• 1 package Rolos
• 1 bag square pretzels (the waffle weave ones, such as Snyders)
• Pecan Halves

Instructions

1. On an ungreased cookie sheet, place an unwrapped Rolo atop a pretzel. Repeat until you run out of Rolos or room on your cookie sheet. Place in a 350 degree oven for two minutes. Remove and press a pecan half into the top of each one. Let cool until hardened again.

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Photos from last night’s book signing

I’ve really enjoyed getting to meet you all on the book tour. To see a list of where all I’ve been, click here. Last night’s book signing was extra special to me, though, because we got to raise money for Manna House, a local organization that helps feed folks in need. Here are some photos and more details at the bottom. Be sure to read my challenge for a chance to win one of five $20 Wal Mart Gift Cards!

I gave the kids who came little Christmas straws, and then showed them how to use them as whistles ~giggle~

I heard the line was really long but I never got to see the end of it from where I was. The event was scheduled from 3-5 and I left around 6:30 so we had a really good turnout. They had a craft table set up for the kids. If you look directly over my head, that is Katy Rose working on making a Christmas tree .

This is much later on, look where Katy Rose still is? lol

Here are some other kids at the craft table. I love to see kids at Southern Plate events!

These are my new friends Allie and Jake. They did such a great job with their Christmas trees!

We also had a cupcake decorating table. It was $3.00 each to decorate a cupcake and all of those proceeds went to Manna House (thank you Barnes and Noble!).

This is my new friend Lillian and her gorgeous cupcake!

THIS is little CJ! I met him back when I had the Southern Plate Scavenger Hunt on the day my book debuted, but he was in his Mama’s tummy then. What a THRILL to get to see this precious little boy now! (gotta love his name, too!)

So I just snatched little CJ up and went right back to signing. But Mama came in so she could get some time with him, too! Mama stole my sweet little CJ!

Katy Rose loved him. She said “Mama, wasn’t that little bitty baby so cute?”

Katy Rose put a baby brother or sister in on her Christmas wish list this year. While that isn’t happening on this end, if y’all happen to have one already born I will gladly accept baby donations:) (don’t you think I’m kidding here!).

My family got to sign a few books as well. This is Katy Rose signing a book. She thought that was neat.

This is Miss Holly, she was Katy Rose’s first dance teacher, back when Katy said she was “a ballerino!”

This is Jason. He was the senior editor of our high school literary magazine and I was the junior editor. That was a verrrrry long time ago but Jason keeps telling everyone we graduated ten years ago, which is yet another reason why I’m gonna keep him around! He was kind enough to take all of these photos for the event for me. I’m tellin’ ya, it just doesn’t pay to be in my inner circle of friends these days, because eventually I’ll put ya to work!

This is Buck and Valerie. I know them from the bygone days of being a teller at the credit union for the city of Huntsville’s employees and yet, knowing me, they STILL stood in line to see me! hehehe

And this is my whole family. Daddy (Bill Davis, retired from the Huntsville Police Dept), Janice Davis (Mama, retired to pursue a career as Grandmama), Me (I’m smiling because some folks in this world actually take me seriously these days), Ricky Jordan (the guy lucky enough to have married me a little over twelve years ago ~snort~), Katy Rose (who currently has a sign on her bedroom door that reads “Welcome to Princess Fairy Wonderland”), and Brady (who has a sign on his door that reads “Welcome to Abbey Road Recording Studio).

Yup, that’s us.

To view all of my photos from the book signing, click here.

This is Fran from Manna House in Huntsville and I am so very grateful to her for giving me the opportunity to do something extra special with this book signing. A percentage of all books sold tonight went to Manna House as well as money from the gift wrapping table and cupcake decorating table. We also had folks bring in canned goods as well to help support Manna House.

Manna House gives food to families in need in our area and so many people rely in it.

It was such a privilege for me to be able to help with this, even though I know it was just in a small way. Thank you to Barnes and Noble for hosting this great event and orchestrating all of the wonderful activities along with it. Between Barnes and Noble and Manna House I hope we helped make a few more Christmases special.

We were also fortunate to be able to repeat something we did last year. We chose a local nursing home and bought bottles of body wash for each resident – the nursing home staff said that was the one thing everyone could have and they were always in need of. We’re going to wrap each of the 78 bottles individually because I know that for some of them it will be the only gift they get to unwrap this year, and deliver them on Christmas Eve to let the staff pass out. I don’t personally know anyone at the nursing home but I have seen how loving the staff is towards them and I know it will mean a lot to them to get to give their patients gifts. Thanks to everyone who bought a Southern Plate Gratitude Basket this year for helping us be able to do this.

And now I challenge you.

~grins~ I challenge you to do something this year to help others. If you already do, then I challenge you to post what it is you do or have done in the comments below to help inspire others. It doesn’t have to cost money, it doesn’t even have to take a lot of time, it just needs to come from your heart. I know times are tough for a lot of us right now but you know my Mama always said that when times were tight, it was more important than ever to find a way to help someone else out and I have seen the wisdom in her words more times than I can count.

If you are looking for a way to help, with just a few dollars, please click here to read about Santa’s for Seniors.

So tell me, how do you help others at Christmas time?

I want to thank you for inspiring me every day and I look forward so much to these comments. I get to see first hand what good hearted people you are every day by your comments here and on facebook and I know that we will all be touched and moved to more acts of kindness by getting to read yours.

Merry Christmas.

Gratefully,

Christy

I am only one, but still I am one.

I cannot do everything but still I can do something;

and because I cannot do everything, I will not refuse to do

something I can do.

~Edward Hale

Time is flying and Christmas is nipping at our heels. I’ve had a busy week with school parties and behind the scenes Southern Plate work so in order to help me get caught up on the work involved in getting my own family ready for Christmas, my friend Jyl of The Post It Place has graciously offered to guest blog for me today. Now I just need her to follow up this blog post by bringing me some of these Oreo Balls when I see her this weekend… Thank you, Jyl! Gratefully, Christy

Jyl says: This is one of the most requested treats that has made its way out of my kitchen. Everyone that has tasted them wants more and every year I get asked hundreds of times when I am making them again. For them to be so good yet so easy is almost sinful.

To make these, you’ll need: oreos, almond bark, and cream cheese.

Christy’s Note: Jyl! You bought generic oreos. I’m s’proud I could jes cry!

~sniff~ I just love it when people are cheap. Gets me right in the heart!

Crush up your Oreo cookies very fine, filling and all.

I know it doesn’t look like I crushed up the filling in here but I promise I did.

I use a food processor for this step but if you don’t have one you will need to put your cookies in a sealable bag and hammer the heck out of them.

You will then add your softened cream cheese to the crushed cookies.

I use my hands to mush it all together until you have a dough but you can use an electric mixer if you like. Once you have it mixed really well shape a spoonful into bite-sized balls.

While all of this is happening you want to have your almond bark melting in a double boiler or whatever you have. I don’t have a double boiler so I make my own by placing a glass bowl on top of a pan with some water in the bottom pan. I keep mine on about medium heat to keep the almond bark from scorching.

Then dip each ball into the melted almond bark until it is totally coated. I use a toothpick to dunk mine and pull them out. Once you have them all dipped and they have completely set you will want to store them in an air-tight container in the refrigerator.

Mmmm, these don’t last long at all at my house so I have to make a TON! But one batch will make about 60-70 balls.

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Oreo Cookie Balls- 3 Ingredient Easy!

Ingredients

• 1 package Oreos (or generic)
• 1 brick cream cheese, softened (8 ounces)
• 1 package white almond bark

Instructions

1. Crush cookies very fine either by using a food processor or by placing them in a sealed bag and crushing them with a mallet or rolling pin. Using an electric mixer, add softened cream cheese to crushed cookie mixture and mix until well blended. Scoop out and form into one inch balls and place on waxed paper until ready to dip.
2. Melt Almond bark either by using a double boiler (Christy just uses the microwave, heating for 45 seconds at a time and stirring in between until completely melted). Dip each cookie ball into almond bark and place back on waxed paper to cool completely. Store in an air tight container in the refrigerator. YUM!

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Blessed is the season which engages the whole world

in a conspiracy of love.
 

~Mabi. Submit your quote by clicking here.

Many stores are selling out of the Southern Plate Cookbook. If you’d like to ensure there is a copy under your tree for Christmas, order or reserve your copy today!

When I was a little girl we had a little store in our neighborhood which we all called “the store around the corner”. I don’t even know if it had a name other than that but kids from all over would ride their bicycles there to get treats on the weekends or pick up a loaf of bread for their mothers. They carried a few grocery staples, cold cokes, and snack cakes, and there was always a passle of bicycles scattered about out front.

I was too young to go by myself but Mama would let me go along if my brother went and I remember peddling as fast as I could to keep up with him, while he peddeled as fast as he could to lose his tag along little sister!

Caramels at that store were one penny each and I’d save my pennies and go spend every single one on them, coming home with a prized brown paper sack full of my favorite treat. I rationed them out, eating one a day, and was convinced that the rest of the world cherished them as much as I did. So, to protect my treasure, I hid them in my blue jean drawer, folding up one pants leg and lining it with caramels to foil any evil plot against them.

You know what is funny? I still ration them out today. But I gotta tell ya, these homemade ones are far better than any caramel I’ve ever had in my life and definitely worthy of a little special treatment. I hope you get to make them soon. They take a little more time but are still incredibly easy and I know you’ll be impressed with yourself when you’re done!

You’ll need: Sugar, Dark Corn Syrup, Sweetened Condensed Milk, Butter or Margarine, Waxed Paper, and Vanilla.

No, you won’t need a gallon of vanilla, just a teaspoon or so but I picked up the big old jug of fake stuff while I was shopping last time because I’m tired of running out. I could just about buy a vat this time of year and know I’d use it all with the baking I do!

I’ve had a lot of folks ask me what color my kitchen is so I went this past weekend to find the color. It is a color by Dutch Boy that I got in the Wal Mart paint department and it is called “Yellow Slip”.

Speaking of Wal Mart, oh my is it crazy this time of year! I’ve decided to try to stay away from there til after Christmas. I’m coming up on almost a week now, can you believe it?

To start with, take an 8×8 pan and line it with aluminum foil.

I prefer the heavy duty stuff for this but if you only have regular foil just go for it.

Now butter that. I just take a stick of butter or margarine and rub it over it for this part.

Margarine works a little better than butter for this in my opinion.

My opinion is a lot like my autograph – that and five bucks’ll get you a cup of coffee

To begin with, place corn syrup, sugar, and butter (or margarine) in a medium sauce pot.

You’re going to put that on medium heat and bring it to a boil, stirring constantly.

Here is our butter starting to melt.

You really really have to stir constantly here so just settle in and get comfy.

Now our butter is melted and it’s still heating up…

Finally boiling! Once it reaches a full boil stop stirring and let it boil for four minutes.

During this time, get you a magazine or a book because the next step is of “stir constantly” is going to take ten forevers…

but it will be worth every second!

After four minutes is up, remove from heat and stir in your sweetened condensed milk.

Return the pot to the stove eye and place it on medium heat.

Here we go with the stir constantly thing again. This time it’s serious ~grins~

That sounds like a movie trailer. How cool would it be if we could get James Earl Jones to narrate a Southern Plate post?

Or Morgan Freeman, he seems like he’d be a really nice guy.

Put your candy thermometer in the pot. Now don’t you be intimidated by a candy thermometer, it really is no big deal.

Just remember, you are bigger than it. It is more scared of you than you are of it.

any of those working for ya?

It has a little clip that clips it right onto the side of the pot and you just have to make sure the bulb end of it is just beneath the surface of your liquid, but not touching the bottom.

We need to cook this to soft ball stage, and that is easy with a candy thermometer because it says right on it “soft ball stage”.

I’ll show you that towards the end so hang with me.

If you’ve never used a candy thermometer, you can buy them on the kitchen gadget aisle for two or three dollars. After you are done using it, just let it cool and then hand wash it and put it up for another day. They are really low maintenance and the key to many homemade candies.

Here it is coming to a boil. I’m stirring, stirring, stirring.

This will take about ten minutes or so. You just stir and watch your thermometer.

You could sing some Christmas songs to help pass the time. I remember when I was little and Mama would condition my hair, she’d put the conditioner on and then we’d sit there and sing a song to give it time to soak in. When we were done singing, it was time to rinse!

hehehe

This is at soft ball stage.

See where the blue line ends? That is the line that says “soft ball” on the thermometer so we know we’re ready.

Remove from heat.

and look at how gorgeous our caramel looks! oh my goodness, it smells so good!

Pour in your vanilla and give that a good stir.

I found a small bottle that had just enough left in it.

Now pour into your buttered foil lined pan.

This needs to sit a while until the caramel cools some.

I don’t let mine cool all the way though, I start working with it while it is still warm to make it easier.

While we’re waiting on that to cool, cut some sheets of waxed paper.

I tear off a few sheets about eighteen inches long or so.

Then cut each of those sheets into three strips.

and cut each strip into squares (or rectangles, depending on which way the wind blows, I’m not particular)

There, now we got us a little pile.

You’ll need about sixty total but I’ll start with this because I’m tired of messing with it for now

Get you a big old honking knife and start a cutting.

We are really just kind of scoring it because it won’t stay cut.

At this point it is the consistency of taffy so we’re scoring it and then we’ll pull it apart to get ready to wrap.

You wanna make sure your hands are clean for this.

As we pull it apart it will stretch a bit and I just plop it down like little balls on a plate.

These will shape up really well as we wrap them.

Place each one in the center of a piece of waxed paper.

Roll it up and twist the ends

Continue until you are done and you’ll have about sixty pieces of caramel heaven!

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Homemade Caramels -You’ll be spoiled!

Ingredients

• 1 Cup sugar
• 1 Cup Butter or Margarine
• 1 teaspoon vanilla
• 1 cup dark corn syrup
• 1 can (14 ounces) sweetened condensed milk

Instructions

1. Line an eight inch square pan with heavy aluminum foil. Butter foil and set aside. In large sauce pot, place sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring constantly. Boil slowly for four minutes without stirring and then remove from heat. Stir in sweetened condensed milk. Return to medium heat and place candy thermometer in pot. Cook, stirring constantly, until thermometer reads Soft Ball Stage (238 degrees). Remove from heat and stir in vanilla.
2. Pour into prepared pan. Allow to cool until able to handle. Cut into one inch squares and place each square (which will look like a blob at this point) in the center of a wax paper square, roll up and twist ends. **Update-Some folks have had problems with caramels sticking to the wrapping papers. We've played with this recipe and discovered that letting caramels cool completely before wrapping solves this problem. This happened on my last batch before I realized I should let them cool, but being the trooper I am I ate them anyway!;) SOO GOOD!

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“Happiness is a choice that requires effort at times.”

~ Aeschylus. Submitted by I Play Outside The Box. Submit your quote or pick up some more to inspire you by clicking here.

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Some of my fondest memories of Christmas as a child involve me in the kitchen with my Mama, mixing up candies and goodies to give as gifts to family and friends. Even folks who don’t enjoy cooking other times of the year are quick to crank out any number of goodies during the holidays. Nothing says Merry Christmas to a Southerner more than something from your kitchen, made with care and given with love.

Nowadays it seems more difficult to find the time to get into the kitchen but homemade gifts are appreciated even more as a result. Today I thought I’d bring you some great ideas that to help you have an old fashioned Christmas regardless of how rushed your schedule may be.

Holly Jollies

Holly Jollies are just about the handiest little Christmas candy you could ever hope to make and they really save the day when holiday schedules get hectic. I whipped these up last year when I was finishing up my book and it ended up being one of the most popular holiday posts of all time on SouthernPlate.com. Simply start with almond bark (sometimes called candy coating) and choose your favorite add-in. I like t make five or six varieties and use different mini muffin papers to differentiate between each type. I make up little gift bags for everyone with an assortment and its always a hit at schools or around the office.

Click here for Holly Jollies Recipe

S’Mores Kits

I have two children in elementary school and they both have big hearts. This is something that I’m proud of as a mother, but it isn’t easy to accommodate when Christmas rolls around and they want to give a gift to every single classmate. S’more’s kits to the rescue! We usually set up an assembly line one evening and the whole family works at assembling the inexpensive kits. My youngest enjoys coloring the labels while my oldest stuffs the bags and I seal them with the customized topper. In no time at all we have gifts for nearly fifty children and with hardly a dent to our budget!

Click here for S’mores Kits instructions and free printable tags

Chocolate Gravy Mix

Folks who know what Chocolate Gravy is light up when presented with the mix to make this decadent childhood treat at home. If you give it to someone who is new to this old fashioned Southern treat expect a puzzled look, but rave reviews once they have a chance to try it. I include a card with instructions for using the mix on one side and the original recipe on the other, because we all know one time of eating chocolate gravy just isn’t enough!

Click here for Chocolate Gravy Mix instructions and free printable tags

Snowman Soup

Who doesn’t love hot chocolate? Thrill your kids by showing them how to make their own mix at home and then assemble it into these cute little kids to pass out to family, friends, and classmates!

Click here for homemade hot chocolate recipe and free printable Snowman Soup Tags

Fruit Crisp Mix

Who doesn’t love a good fruit crisp? Served piping hot with vanilla ice cream slowly melting into the yumminess, fruit crisp makes the ideal dessert. You can often this mix for sale on the shelves of specialty shops, with an astonishing price tag! I have seen a single recipe of a crisp mix selling anywhere from $5.99-$7.99.

Click here for Fruit Crisp Mix recipe and free printable tags