So today something cool happened. Alright, actually several cool things happened but I’m gonna focus on one here because if I took the time to write about every little detail in my life that I felt was cool or neat or served as evidence to enforce my view that the world is mostly a good place full of good people, y’all would just have to clock in each morning by 5:00 AM and hang in there with me til I ran out of wind around midnight - And Repeat next day  

So I checked in on twitter and I saw a wonderful tweet from Charlie Daniels, so I retweeted it. Then I got to working in the kitchen and cranked up some CDB while I was cooking. I tweeted about that, too. Cool thing is, I heard back  “Bet you’re cooking something good” from Charlie Daniels himself!

As a girl I used to listen to his fiddle playing, begging my dad to play Devil Went Down To Georgia over and over again. When I took up classic violin in middle school I had visions of playing like him one day. The fact that I never got much beyond The Old Gray Goose is entirely beside the point… 

I called my mother and said “Guess who just talked to me on twitter? Charlie Daniels!” 

She replied, “Really? Now you know They say he’s just the nicest man.

I held in my chuckle. We do that a lot around here, talk about “They” say this or that.

“They” is a group of people that just about everyone I know has. “They” apparently get together frequently to discuss current events, recipes, people, and raising your kids.

I’ve spent my life hearing:  They say you should (insert should here)… They say this really tastes good…and when it comes to people “They say Charlie Daniels is the nicest man”

So I just wanted to take a minute to thank everyone who happens to be in our group of “They”. There are all sorts of “They” groups and I’m so thankful that the “They’s” in our lives are the kind that say nice things about people. :0)

If your group of “They” is like that, They say you should let them know how much they are appreciated! 

And now, On to the Pie! 

Okay, kinda. I have something else to talk about first but I promise we’re getting a lot closer to the pie…

The famous Miss Fay's portrait is also with us in this photo!

So this past weekend, my mother and I ended up at the famous Loveless Cafe in Nashville, Tennessee with our friends Shannon Kozee and Tamera Alexander. I’m gonna talk more about Shannon in a future post. If Tamera’s name sounds familiar it is because she is a wonderful author of historic fiction. (You can check out her blog here. You can also get her latest book here, which Mama is reading now and I’m reading as my treat once I get done writing my second cookbook.)

Getting to meet her was a complete thrill for me because we’ve had some of those encounters with each other via internet that you know just can’t be coincidences. The first time I was made aware of her blog was when I got a notice that someone had blogged about me (it is an automated thing that sometimes works but most of the time doesn’t). I looked at the name and thought it sounded familiar but couldn’t quite place it. Then, a few days later, someone was giving a copy of my cookbook away on Twitter and again, her name. So this time I decided to do a little investigating and went to visit her blog. As I scrolled down I saw the cover of a book she had written – and that book was sitting beside my chair because I had just finished reading it. LIGHTBULB.

We exchanged a few emails and Tammy was always so encouraging and warm in hers. I was actually a little nervous about meeting her but she was even warmer in person! She absolutely exudes kindness and grace and is just one of those people you want to sit around and soak in for as long as possible. She also had perfect hair. ~sigh~ But I shall not covet…much.

While there, of course we had to have dessert. They had a new offering which immediately caught my attention: Oatmeal Raisin Cookie Pie. Oh my goodness, how I love a good oatmeal raisin cookie! I had to get it.

When it came, I was not disappointed. Mama and I split the piece and it tasted like the ideal oatmeal cookie, hot from the oven (even thought it was served cold!) because the middle was nice and gooey with the richness of oats, brown sugar, and cinnamon. I set to looking for the recipe the moment I got home.

I found one of the original postings of it on Sun Maid Raisin’s website, so I contacted Sun Maid raisins and they graciously gave me permission to share their wonderful recipe with you. I have to tell you my funny Sun Maid story though..

When I was going to New York to do the Today show a little over a year ago, I was scheduled to promote my book by making Lela’s Fried Peach Pies. The secret to Lela’s fried pies is, of course, the dried peaches. Whe you make pies with dried fruit instead of canned or even fresh, you get a much bigger punch of flavor. Well, I got a call from the food stylist in NYC to see if I could bring the dried peaches with me. It turns out, they are almost impossible to find in the big city! So I headed to the “big town” with three bags of Sun Maid dried peaches in my suitcase. I guess tha tmakes those pies “fancy” since they were made with fruit imported all the way from Alabama If you’d like to see that segment and my recipe for fried peach pies, click here, but come back because I wanna show you this pie, too!

Oooh yum, de pie! de Pie!

(that was supposed to be my impersonation of Tattoo in Fantasy Island, in case you didn’t recognize it)

To make this delicious pie, you’ll need: Raisins, Cinnamon, quick oats, corn syrup, salt, brown sugar, and a wee bit of melted butter and flour.

You’ll also need a pie shell.

The original recipe called for a graham cracker crust but I’m using my traditional mix-in-the-pan pie crust. You can click here if you’d like that recipe.

Place brown sugar, eggs, corn syrup, and melted butter in a bowl. Mix well with a large spoon.

Until it looks like this

Now add in all of your other ingredients and mix again.

So it looks like this.

See how easy that was? Easy as pie, right?

Thus the expression

Oh! I forgot to show you my bowl.

You’ve probably seen this one before but just in case it is a Pyrex Cinderella Bowl in Amish Butterprint blue.

Ain’t it purty?

Spend time with those you love. One of these days you will say either, “I wish I had,” or “I’m glad I did.”

~Zig Zigler

Thank you to Angela for submitting this one! Add your motivational or inspiring quote to our collection by clicking here. 

]]> http://www.southernplate.com/2012/02/oatmeal-raisin-pie-and-they-say.html/feed 95 http://www.southernplate.com/2012/01/chicken-pot-pie-flowers-vs-weeds.html http://www.southernplate.com/2012/01/chicken-pot-pie-flowers-vs-weeds.html#comments Thu, 26 Jan 2012 16:34:30 +0000 Christy Jordan http://www.southernplate.com/?p=17812 Pin it

Today I have a guest post for you for Chicken Pot Pie from one of the head chef’s at UNA’s Culinary Department. But before I hand over the reins, I’m feeling chatty so I thought I’d spend a few minutes visiting with you if I may…. Y’all know how I am when I get chatty. Not much that can shut me up

I have some great friends and each one seems to have a specialty when it comes to the friendship department. Jyl is good as a sounding board. She lets me do my “brain dumps” and then she helps me put the pieces of the puzzle together until they make sense. Jason is good for talking things out to. When I get a thought in my head that I want to think more on and examine from all angles, Jason is always good for a few other perspectives.

Yesterday, I was working on a story that I’ve had in my head to write for well over a year now and I needed to go meet Jyl in nearby Scottsboro. So I asked Jason if he’d mind going along since I wouldn’t be back home til after dark and …oh yeah, did I mention Jason is a very good driver and used to staying up late at night? Well that’s one of his gifts, too.

We share a Southern heritage and a friendship that started back in high school when he was editor of the literary magazine and I was junior editor. He also fills the role of our “Adopted pitiful bachelor who needs to be fed” in the family. We always had a few of those hanging around my mother’s kitchen growing up and so I’d feel a little empty if my family didn’t have one, too. So you see, Jason is a handy feller.

So we get in the car and I immediately started in (The beauty of good friends is that you can skip the niceties and greetings and just begin your thought waves wherever they are at that given moment)  “Okay, so George Washington. You know what he did, right? He was actually offered the throne of the United States, they offered to make him KING of the US and he turned it down because he felt it was in the best interest of the country…”

He didn’t miss a beat as he adjusted the driver’s seat of my car to accommodate his legs when he replied, “Oh yeah, I know that! And did you also know that he was the one who first introduced the idea of term limits and that they used to be voluntary until it was written into the constitution in 1947″

This is a pretty typical conversation between me and Jason.

From there we somehow took a detour and got into talking about our childhoods and attitudes and the kind of people we look up to, from there we went to our culture and how it has changed in our lifetime.

And that is where he told me the story.

It was in a book he had as a child, a collection of fairy tales and fables that his mother used to read to him. This one had stuck out to him, it had struck a note in his heart that still rang true today. He didn’t know it word for word but he knew the premise enough to tell me and for me to recreate the premise for you now.

There once was a king.

One day this King chose a man and assigned him the task of going out into the kingdom and picking the most beautiful flowers he could find to bring back to him. Another man was dispatched on the same day to pick the most noxious weeds he could find and bring them back.

And so each set about their assigned tasks and at the end of the day they returned, one with a wagon full of beautiful flowers and one with a wagon full of terribly noxious weeds.

The wise king called them before his throne and he asked the one who had brought the flowers “Tell me, did you find any weeds?” The man replied “No my king, I was too busy looking for flowers, I didn’t see any weeds at all.”

The king smiled and turned to the man who had gathered the large load of weeds, which were most assuredly resting amidst the beautiful flowers and asked “Tell me, did you find any flowers?” “No my king, I was too busy looking for noxious weeds. I didn’t see any flowers at all.”

Jason’s point was that more people used to look for flowers. We talked about this a while and he thinks Watergate was a turning point. Now I know full well what Watergate is but I prefer Jason not bring it up because it just makes me want that green goopy salad with marshmallows in it. I’m not sure if Watergate was the turning point but it definitely stands one of those times in which the record skipped, the party stopped, and the lights were turned on.

I guess it doesn’t really matter when or why it started, the end effect is the same. At some point a majority of media outlets (news, tv networks, filmmakers  etc) stopped looking to Little House on the Prairie and started looking to the National Enquirer to set the standard for behavior – and once the pied piper started playing that flute all the rats just followed along behind and ran right off the cliff together. Note: My use of rats here is a pied piper reference, not calling people rats. People are hope and potential filled individuals, regardless.

At that point, they decided that the business of looking for flowers held little appeal in terms of ratings or shock value and instead began the search for noxious weeds.

And after our talk yesterday, I finally understand reality tv.

Today, as I’m writing on my second book (You can purchase my first book by clicking here) Chef Lewis from my Alma Mater has graciously agreed to share with you a simple recipe for Chicken Pot Pie. I asked him specifically to do a guest post on Chicken Pot Pie because I’ve received so many requests for one that I’ve lost count. Why haven’t I ever brought you a recipe for chicken pot pie? The same reason I won’t be bringing you a recipe for seafood. ~giggles~ Take it away, Chef! 

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

Hi there, I’m Chef Lewis from the University of North Alabama’s Culinary Department in Florence, Al. I was asked to do a guest post to share some of our recipes for the holidays, and I was more than happy to do so. We’re very happy to have Christy as one of our departments alumni’s, and we’re happy that we can share some of our ideas with all of you. This recipe was done by myself and my team Kenny and Devon.

The ingredients you’ll need for the pot pie are chicken breasts, cream of mushroom soup, cream of chicken soup, corn, peas and carrots, butter, white pepper, diced yellow onion, and buttermilk biscuits.

I will give easy instructions for making a smaller quantity  below as well.

Begin by boiling the chicken breasts in 4 cups of water with ½ of your diced onion until they are fork-tender (this will be around 20 minutes).

Remove the chicken from the water, keeping the water for later. Strain the onion out of the water with a colander or strainer, and let it cool.

Next you’ll brown the other half of your diced onions in the butter until they’re soft (around 8 minutes).

Then you take the cans of mushroom soup, chicken soup, the browned onion, and the white pepper and combine all of that in a big bowl.

Then you add about 1/2 (2 cups) of the chicken broth (the leftover water you boiled the chicken in) to thin out the soup mixture.

After that you open up the can of peas and carrots and the corn, and drain the liquid out of them, then pour that into the soup mix as well.

By now the chicken breasts should have cooled down enough that you can cut them up into bit-sized pieces.

The chicken goes into the soup mix as well. Just stir it all together and make sure it’s evenly mixed up.

All of the soup mix then goes into a deep greased 13×9 inch pan.

For the topping, you take the biscuits out of the can and flatten them out (you can use either a rolling pin or your hands).

Then stick the biscuits on the top of the chicken soup mix, till they’re covered.

Then you just stick it in the oven at 300 degrees Fahrenheit for around 20 minutes, and the top should be golden brown.

Enjoy! 

Today’s quote will likely make most of y’all giggle!

“Any mother could perform the jobs of several air traffic controllers with ease.”

~Lisa Alther

Submitted by Louise. Click here to add your quote to the collection.

]]> http://www.southernplate.com/2012/01/chicken-pot-pie-flowers-vs-weeds.html/feed 41 http://www.southernplate.com/2011/11/most-popular-recipes-thanksgiving-week.html http://www.southernplate.com/2011/11/most-popular-recipes-thanksgiving-week.html#comments Mon, 21 Nov 2011 16:27:41 +0000 Christy Jordan http://www.southernplate.com/?p=17516 Pin it

Kitchens are heating up leading up to the Thanksgiving Holiday! If you are still looking for ideas and some recipes… 

Be sure and check out my Thanksgiving Menu Bonanza Post

for over 60 recipes! (Click here).

Below are some other recipes that have been popular this week based on views and how many of you have saved them to your online recipe box!

Cornbread Dressing 

Made in the slow cooker!

Faux Pecan Pie

This is quickly becoming one of the most popular Southern Plate recipes of 2011

Cranberry Crunch

The comments on this post alone are worth the read. Settle in and get comfy, don’t forget the tissues.

Other recipes that have been very popular this past week: 

Grandmama’s Holiday Fruit Salad - I won’t tell you how much I ate of this yesterday at my mother’s house

Sweet Potato Casserole – Sweet potatoes topped with a nutty brown sugar crust. Oh have mercy this stuff is good!

Ham Salad - great for leftover ham!

Pumpkin Spice Muffins with Streusal topping – three ingredients in the muffins themselves, and one of them is water!

Mama’s Corn Casserole  - An old family favorite, whenever it is served!

Grace isn’t a little prayer you say before receiving a meal. It’s a way to live.

~ Jackie Windspear

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/2011/07/5-summer-desserts-ready-from-your-freezer-anytime.html http://www.southernplate.com/2011/07/5-summer-desserts-ready-from-your-freezer-anytime.html#comments Tue, 05 Jul 2011 15:40:34 +0000 Christy Jordan http://www.southernplate.com/?p=15394 Pin it

This is the final post in my summer dessert series where I’ve been featuring cool and refreshing summer desserts that can be made ahead of time. I started it with my 6 Make Ahead Summer Cakes, then moved on to 6 Cool Summer Pies, and today I’m showcasing 5 quick and easy desserts than can be made ahead of time and stored in your freezer for no fuss entertaining at the drop of a hat.

Of course, if it is on SouthernPlate.com, you know it’s a favorite of mine so I hope you’ll enjoy all of these. Be sure and let me know which are your favorites in the comments section below and if you have time, I’d love it if you read my letter at the bottom of this post. I know you’re busy and I can’t tell you how much I appreciate you taking a few minutes out of your day to spend with me.

Gratefully,

Christy

Almost No Sugar Ice Cream Grahamwiches

I dearly love these little wonders and they can be made at a fraction of the cost and calories of what you’d buy in the store. What’s even better is that they are absolutely delicious and super easy!

Frozen Cranberry Banana Salads

This was one of Granny Jordan’s signature recipes and I’ve never met a person who didn’t fall in instant love with them.

Ashley Mac’s Coconut Caramel Pie

Ashley Mac’s is a treasure located in Birmingham, Alabama. The owner shared her signature recipe for this delicious pie in a guest post on SouthernPlate.com!

Front Porch Salads

On those days where I’m really hot and need a special fruity treat, these really hit the mark. My mother loves them, too!

Mandarin Orange Pie

If you love the icing on my Mama’s Mandarin Orange Cake, you’re really gonna love his cool and fruity pie!

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This is just a sampling of some of the many shortcut and quick fix desserts on SouthernPlate.com. If there is something in particular you are looking for be sure and check out the index or type it into the search box in the top right hand corner.

To go directly to the dessert index, click here (scroll down a bit until you see Category: Dessert).

If you’re looking for some main course ideas that are easy on the budget, check out my 20 Recipes for Ground Beef post!

I hope you had a wonderful Fourth of July weekend. I’m getting ready for my son’s twelfth birthday party tomorrow. We’ll be having a slumber party so y’all say a quick prayer for me that my walls are still standing when I take them all home on Thursday. He has become quite the trekkie as of late. So much so that his cake, instead of saying “Happy Birthday” is going to say “Live Long And Prosper”. ~giggles~ Don’t you just love your kid’s personalities? Both of my kids have added such sparkle to my life!

There is another significant birthday this week as well. Three years ago this Friday, I started my first post on Southernplate.com. It sure has been a wild and wonderful ride and I never expected all of the blessings Southern Plate has brought into my life. What I am most grateful for is my Southern Plate Family, which wouldn’t be the same without you.

I’ll be around this week, but in and out as I get ready for Brady’s birthday and prep for a little business travel but I just wanted to take a moment and say thank you. Southern Plate would be nothing without you and the rest of the Southern Plate family. I hope you know how very dear you are to me.

Gratefully,

Christy

“If you can’t see the bright side of life, polish the dull side.”

Jyl Nipper on her Facebook.

(You can join me on my Facebook by clicking here)

A note about Facebook: Have you ever wanted to make a difference in the world? Well let me tell ya, Facebook is a fertile field just waiting to be planted! Being positive in your status updates has a ripple effect on everyone who reads them so go ahead, inspire someone! In the end, I bet you’ll feel pretty uplifted and encouraged yourself!

A lot of us have big cooking plans over this wonderful holiday weekend so I asked on Facebook the other day what Southern Plate recipes folks were planning on making. Below you’ll find their answers along with a few pictures (just to liven things up a bit) to help inspire your menu, should you need just a little inspiration. ~grins~

Just click on the recipe name to go to the tutorial for that recipe and even print it off if you like! Recipe names in red are exclusive to the cookbook. For more great ideas, check out the index of SouthernPlate.com. So far I’ve got over 400 family recipes here with full photographic tutorials of each one.

Have a wonderful 4th of July and don’t forget to show your appreciation for our wonderful armed forces, past and present, who have given so much to ensure we can live in freedom.

Gratefully,

Christy

Alabama White BBQ Sauce

Cathie - Crockpot pork, Alabama White BBQ sauce, Coleslaw, Elvis Pressley cake!

Amanda – Lemon Meringue Pie.

Catherine – I’m making Beefed up Baked Beans and peanut butter cake.

Fresh Strawberryade

Monica – Strawberryade is a must!

Fresh Strawberry Pie

Jill – I’m seriously considering that Fresh Strawberry Pie!

Mandy – That strawberry pie you posted!

Lisa – I made the new baked bean recipe last night, mm mm, yummy! We will have mandarin orange cake, fire and ice salad, more baked beans and the best grilled steak.

Alana – Trying the Elvis Presley cake for the first time!

Becky - Beefed up baked beans!

Easy and Eggless Peach Ice Cream

Lauren – Homemade Peach Ice Cream, Fire & Ice Salad, Strawberry Pretzel Salad

Angie – the easy peach ice cream for one… =)

Debra- funny you should ask, I was thinking about the no egg peach ice cream.

Beth -Lemon Chess Pie….yum

Sweet and Sour Green Beans

Heather – Sweet and Sour Green beans! Made them last night – put them in a zip lock for traveling

Christi – Cobbler with strawberries and I’ve never made one w/ strawberries before, so this could be interesting!!

Southern Style Pulled Pork BBQ in the Slow Cooker

Ginger – Beefed up baked beans and the slow cooker Southern pulled pork for sandwiches!

Becki – Baked beans for sure, and sweet tea of course!

Vikki – Decisions . . . decisions!!

Miss Mary Anne’s Twinkie Cake

Mary Anne – That delicious baked ham from your recipe book. And my Twinkie Cake.

Denise – Crock pot pulled pork sandwiches, coleslaw, Mandarin Orange cake, beefed up baked beans & relish tray!!

Dalene – Mandarin orange cake!

Sandi – We are going camping, so river food will be on the menu!

Christa – Diet Dr Pepper congealed salad...yum. Can’t wait!

Ronda - Butterfinger cake!

Sharon – Sweet and sour green beans

Jody – Been looking at the baked beans recipe think i will make those

Christy – Mandarin Orange Cake…yum,yum!

Sharon -um, oh? You mean I have to cook/make something?????? Um…..welllllll, lets see here………will have to think on that one! LOL

Carrie – Mandarin orange pie! And sweet and sour green beans.

Grandmama’s Orange Supreme Cake

Ana – I am going to make Grandmama’s Orange Supreme Cake for the first time! I have all the ingredients…now just need a bundt pan

Sandra- Strawberry Cake!!!!!!

Danielle – Banana Puddin‘!

Sharon – Corn Bread !!

Demetra – Butterfinger cake

Judith – Another batch of Jordan Rolls and Daddy’s Coconut Cake.

Terri – Mandarin Orange pie and the Hash Brown casserole

Amanda – Im not doing anything i have to go the next day to have a baby im just going to relax (Christy – Congratulations! We’d love to see photos on the Facebook page!)

Debbie – Kind of off topic, but not really, because I MIGHT make it if I could….but do you have a recipe for dirty rice?? Since moving back to Upstate NY from Virginia a few years ago, I’ve tried to recreate it, and just can’t get it right. I miss Southern food more than anything…except my son….who was smart enough to stay put when Mamma move back north! Christy – Debbie, here is the link to my Dirty Rice recipe. Hope you enjoy it! Anytime you are looking for something you can either browse the SouthernPlate.com index or use the search box in the top right corner. I’ve got over 400 of my family recipes up here so far and still growing!

Kay – Going to a barbecue, asked to bring side dishes,taking Ms.Millies best coleslaw, Aunt Looneys Macaroni Salad and deviled eggs. Have a Happy ,Safe 4th !!!! We are celebrating our 51 st wedding anniversary on July 2nd.

Mary – Hodge Making the Chocolate Sundae Cake for a cookout tomorrow night, and the Fresh Strawberry Pie and the “Grilled” Chicken Tenderloins for a get-together on Saturday night.

Marsha -making your Daddy’s Coconut Cake tomorrow, so its ready Monday…oops, I mean Saturday, teehee:o)

Debbie – What is fire and ice salad? i would love to make this for the 4th thanks

Christy – Here ya go Debbie! It is one of my favorites Fire and Ice Salad

Today’s post is a follow up to last week’s 6 Make Ahead Summer Cakes and I’m excited to bring you 6 cool summer pies just in time for the Fourth of July Weekend! These are tried and true, honest to goodness, old fashioned recipes that will pluck at your heartstrings and make your stomach smile.

Just click on the name of each pie to go to the recipe post!

Gratefully, Christy

Old Fashioned Coconut Meringue Pie

You can’t go to the grocery store and buy this pie. Sure, they have coconut pies for sale in the freezer section but the only resemblance they bear to a true old fashioned coconut pie is their name. This is one of those pies that, if you find yourself craving it, you’re just gonna have to make it yourself.

But don’t worry, it’s easy to do and you probably have everything you need on hand already except for the coconut.

Lemon Meringue Pie with Cookie Crumb Crust

Y’all, don’t tell anyone I told ya this but my friends at Southern Living bragged on this pie and said it was the best they’d ever tasted!

You have no idea what a red letter day that was for me!

Fresh Strawberry Pie

I have one bit of advice when it comes to this pie : Always make two! One is just never enough.

Old Fashioned Peanut Butter Pie

And a story about my Grandaddy

Cherry Cream Cheese Pie

My Grandmama always made this especially for me growing up, and it is still a favorite today.

Lemon Chess Pie

And old fashioned pie for those of us who can appreciate the simple, delicious, and lemony things in life!

“Kind words can be short and easy to speak, but their echoes are truly endless.”

- Mother Theresa Submitted by Jenny (thanks Jenny!). Submit your quote by clicking here.

Welcome to another edition of the Southern Plate Digest! I had so many great submissions and I’ve been working on getting them all linked to the recipes most of the day today. I ended up only doing about half of them because my kids really want me to get off the computer .

I want to thank everyone on the Front Porch Forum and Facebook who contributed and I hope you’ll enjoy the comments and discover some new recipes below! Simply click on the recipe name to go directly to that post. While many of the recipes can also be found in my cookbook, some are exclusive to the cookbook and can’t be found online. These are typed in red.

Did you know that SouthernPlate.com has well over 400 of my recipes right now? Each with photos of every step. Anytime you see me post a link on Facebook or The Front Porch and can’t find it later, simply visit Southern Plate and use the search box in the top right corner or browse the index.

I’d love to get to chat with you sometime! I’ll be hosting a live chat on Thursday June 23rd from 7:00-8:00 PM Central time over on the Southern Plate Front Porch. If you’d like to participate, head on over and join! Membership to Southern Plate’s Front Porch is entirely free but each account is personally reviewed (to make sure you’re a real person) before approved so register today so I or one of our great Admins can approve ya! There are OVER 17,000 posts on the Front Porch already. We share recipes, stories about kids and grandkids, talk gardening, offer and answer prayer requests, and more! To register, just click here and look in the top right corner for the registration link.

Gratefully,

Christy

P.S. If you find that one of the links below isn’t going to the right post, please leave me a comment and let me know which one so I can fix it. I’d love to hear from you in the comments section in addition to that though! I really enjoy getting to read each comment left by you. Y’all know all about me and I want to know about you, too! Thank you for being such a wonderful part of the Southern Plate Family.

Now let’s see what Southern Plate Recipes you’ve been cooking up! HERE WE GO!

Kim Johnson – The very yummy Strawberry Pecan Bread and my Dad’s favorite Rise and Shine Biscuits.

Ruth Dennison – My friend made me the Mandarin Orange Frozen Pie, it was sooooo good.

Veronica Farrar – Absolutely love the chicken and dumplings.

Joanna From the Front Porch – In the last couple of weeks I have made the following: The Strawberry cake and the Butterfinger Cake for a few birthdays at work recently. They were such a huge hit! I have been asked by all grade levels to make all birthday cakes from her on out  Fire and Ice Salad for a teacher luncheon….everyone loved this too! Deep Dish Pizza and my step daughter says this is the best pizza ever!

SundayCook from the Front Porch -I made Kathy’s country casserole this week. It is so good and filling! The only thing I added was a drained can of Rotel for a little spice.

Terrigodawgs from the Front Porch – Squash casserole and Daddy’s coconut cake

Hope from the Front Porch – I made the No Bake Cafeteria Peanut Butter Bars. They were my favorite in school! I remember watching the cafeteria menu to see when we were getting them next. ~giggle~ They were so easy to make and they taste even better the second day!

beebee751 from the Front Porch – I made the Butterfinger Cake to take to a pot luck at church this Wednesday night. It was a big hit! I had to give the recipe to several people and told them about Southern Plate. I stopped last week and bought a flat of fresh home grown strawberries and I have made the Fresh Strawberry Pie and the Simply Easy Pound Cake to help use them up. With fresh home made whipped cream they both were delicious! My family loves the Chicken and Dumplings and I make them at least twice a month. Another favorite at our house is House Autry Pork Chops.

Jen from the Front Porch – Here are some of your recipes that I have used recently: Dishpan cookies, chicken and dumplings, vegetable salad with the shoepeg corn, slowcooker chicken/wildrice, fire & ice salad, broc/cauliflower salad with purple onion, vanilla wafer cake, mandarin orange cake (a makeahead for Easter, since we are working). Thanks for all the great recipes, Christy! 

Deb from the Front Porch- I made the laundry detergent today with the Fels bar soap and it smells so yummy! my bedding from the pad up is being washed. Can’t wait to go to bed, i love clean sheets enough to do them ~2x/week…this may make it more often! 

Sonya from the Front Porch - I make the kraut and weenies when I’m too busy to cook anything complicated! I like to mix half plain cabbage and half kraut so it’s less sour. The lemon chess pie is one of my husband’s favorites! He loves lemon and that one is easier than a lemon meringue pie! I made Daddy’s Coconut Cake for Easter- half as cupcakes to take to the extended family gathering and half as a 9″ single layer cake. I just happened to have all the ingredients!

Christy from the Front Porch – I have been reading your cookbook in bits and pieces and find myself laughing, crying, and feeling a little homesick. I can’t wait until my sister gets her copy – I think she’ll enjoy it as much as i do. The story you wrote about listening to the old folks was wonderful. I suspect the rest of the women in the family will be getting a copy for Christmas or sooner – they’re all there in your back yard. Have a wonderful weekend.

Kim Stone - I made your yummy hamburger steaks recently for my husband who LOVED them along with the fried cabbage! I also made your strawberry-pecan bread a few weeks ago for decoration at my church & everyone raved about it. Being a newlywed I need all the meal-inspiration I can get & SouthernPlate.com never fails to deliver!

Veronica Farrar – I know the lemon poppy seed bread was not yours, but it’s a hit here at home

Kristan Stanton – Well I’m always cooking the pb fudge iced brownies (its a no fail crowd pleaser-its also REAL impressive to be so easy!) I also made the mandarin orange pies and those were the easiest pies EVER! My 5 year old just might be able to make them Your orange cake with the mango necter so moist so good a refreshing summer dessert! I served the pie and the cake at the same function to give people options and they all had to have “a little sliver of both” which turned into seconds!

Kimberly Bird - Butterfinger Cake is a favorite around here now, I mean, it’s an addiction.

Veronica Farrar - The no bake cafeteria peanut butter bars are to die for!! I’ve renamed them the Reese Cup Bars!!

Sandy Combs - We’ve been eating lots of Texas Caviar this week. So cool and yummy. A great summer side dish.

Betsy Brown - Your coffee concentrate! It’s easy, delicious, and it’s saving me a TON of money! I make it strong and pour it over ice with milk. Delicious!

Marina Kutsch - The chicken stew was just what my sick teenager needed to feel better. When our guest from out of town got here late tonight I served them the rest of stew with grilled cheese sandwiches. They loved it.

Diana Casabar - That iced coffee was to die for!

Jeanine Wilson -Love the Crunchy Beef Casserole, hamburger steaks & the cubed steaks w/gravy were so good! OH that pimento cheese was awesome… great appetizer w/wheat thins!! I especially love the stories in the cookbook, very sweet…the CZ one.. Awwwww!!

Wendy Slopsema - I know I’ve used a bunch, but the ones that I have bookmarked are MeMe’s mashed potatoes, Thanksgiving Menu Bonanza, and your Holiday Fruit Salad! They were delicious! Whenever I want a recipe for anything, I first search your site before trying anyone else!

Bettielou Welch - laundry soap made it last night all ready washed 3 loads love it

Alisha Courtney - Fresh strawberry cake with cream cheese icing. Everyone loves it and asks for the recipe. One friend even said it was better than her Grandmother’s!

Jill Sanders - My family LOVED The Apple Doozie! Will definitely be a staple on my menu from now on and so easy!

Shelby Henderson My daughter and I made your corn casserole last night, and we are having your Chicken Planks tonight! My children love them with milk gravy. Thank you Christy & Southern Plate!

Susan Helton I keep a bowl of Texas Caviar in my frig at all times so good I eat it for a quick lunch.

Virginia Edmunds Hamburger steaks, tater tots casserole, pulled pork.

Joyce Kaiser Chocolate Sundae Cake…big hit with my family…thanks Christy!

Mary Harris My favorite all time recipe is the chicken chicken. It was delicious! of course, almost everything else I tried was wonderful as well. I have bought your cookbook and given it as a gift many times over!!!

Cara Burrows I’m making the strawberry bread today!

Judy  Blaise I made the fiesta chicken on Tuesday night and my DIL and Son really liked it. (My two grandkids even liked it!)

Julie Church My husband asked for chicken ‘n dumplings…”soon!” I love the ease of that recipe and he loves the down home taste!

Tiffany Huffer lots of strawberry shortcake. my 3 rd old loves the left overs for breakfast and i love making the homemade shortcakes and fresh whippng cream – YUMMY

Allison Saylor The baked mac and cheese, chicken and rice in the slow cooker, banana bread, banana pudding, and old timey butter roll dessert!

Beverly Baker I made the Cheesy Chicken and Corn recipe but my husband isn’t crazy about corn so I left out the can of corn and added a can of black beans instead. It was awesome!

JoAnn Walsh I haven’t done a lot of cooking lately, but I will share a comment from my husband about the chicken stew I made….”This is good, keep it in the rotation” which is what he says when he really likes something and he wants to make sure I make it again. He’s actually said that about quite a few things I’ve made from your cookbook. Thank you for the “no fail” recipes Christy.

McKenzie Crisp Made the Apple Snack cake and it was a HUGE hit!

Amanda Fierce Slow cooker BBQ! My family and co-workers can’t get enough. I love how easy it is with spectacular results every time!

Betty Solomon Nothing could be better as a summer dessert than your Fresh Strawberry Cake. I even put a few of the strawberries in the cream cheese frosting, completely ignoring your advice about how messy it can be! Yummy.

Anita Cannaday I live in Wisconson and waiting on our tomatos to grow for “Fried Green Tomatoes” … brings me back to my “Southern” roots ♥

Linda Watters I’ve made your thin boneless fried pork chops, like the ones that you make on a biscuit (minus the biscuit) several times and we really enjoy them. I had never bought them before I saw this recipe because I thought they would be dry and hard. Boy, was I wrong! They are tender and tasty and a quick meal. Thanks for sharing this recipe, Christy.

Darby DeFonzo Strawberry Pecan Bread is amazing….but lately I’ve been making those House – Autry pork chops. And last night I used the same recipe but substituted chicken breasts. Sooooo yummy! My girls had theirs on biscuits. Delish and SO EASY!

Tamara Harris My fav: fruit cocktail cake! I love the recipe on your website! It’s just like the one mom used to make. A great cake to make for those summer picnics and all year around!

Michelle Ryan Love, love, love the Vidalia Honey Vinaigrette Dressing over romaine lettuce, dried cranberries, pecans and chopped green apple. That is my go-to lunch and when I pack it for work, it’s easy not to be tempted to eat out every day. Yum!

Amanda Naff I have made chicken fingers, mashed potatoes, squash casserole and the fried chocolate pies. Not all at the same time though.

Debi Can I just list your cookbook as what I have been cooking? : ) Chicken Planks, Autry Pork Chops, Nilla Wafer Cake, Jordan Rolls, Squash Casserole, Tomato Melts, Fried Corn, Fried Okra, Home Brew, Home Brew, Home Brew and much more…. We Love It All!

Eve Ruth, the Manderin orange pie recipe .I made it earlier this week and it’s fantastic. Perfectly cool and refreshing and just right for summertime! I also made the strawberry pecan bread lately and it’s also very tasty!

Angela Woodie TONS AND TONS of the iced coffee…… my hubby and i are sooooo addicted…… Home Brew is AMAZING!!!!

Teryl  Shields OMW the berry cobbler is to die for! Since reading your cookbook (cover to cover in 2 days!) that one recipe is the one my family asks for at least once a week! Love, love, love the Southern Plate cookbook!

Teryl  Shields Also, had a cooking presentation to do for a culinary class I took in Fall 2010. Made the broccoli salad and won 1st place in the salad division! Thank you Christy!

Lauren Bobo I made the strawberry pecan bread, and it was AMAZING & easy to make!

Carrie Ivy The mandarin orange pie, fried cabbage, brownies w/ pb fudge icing, fried cabbage, cinnamon rolls, fried corn and did I mention fried cabbage?! There is no such thing as too much fried cabbage, love that stuff

Kelly Tagge ‎’Deep Dish Pizza‘ is so easy and dang good too! ‘Strawberry Cobbler’ recipe but I made it with what I had on hand which was blackberries. Ummm goooood!! All your recipes are made the easy way and you can always taste the love in each and every one of them. ;~)

Carolyn Fulton Rise and Shine and biscuits are great! So easy to make and yummy!

Jacquelyn Primrose The Mandarin Orange pie was a hit in our house. It was so easy to make and a bonus because it makes 2 pies at one time. Everyone loved it!

Shirley Reeves The Sweet and Sour green bean’s ….we just can’t get enough of them . They are so easy and yummy .

Gail Caler Ur Crock Pot Lasagna.. it was the bomb !!! my family and i loved it.. it was awesome.. I will never make Lasagna again in the oven.. I wrote the recipe down in my Southern Plate Cookbook, i will make it alot more times in the future.. Thank you for shareing that recipe.. it was great

Mumaw Beth You can win my heart over any day with peanut butter. The no bake cafeteria peanut butter bars are an 11 in my book.

Wendy K Duncan I would like the rerun of freezing tomato’s Please…..and canning salsa if any…..Thank you so much!

Cindy Reed Just got your book yesterday and marking off recipes to try. Today, tomato melts…have some fresh basil to use up..,mmmm

Lydia Cook Strawberry Pecan Bread-my husband’s favorite. We will be spending the next few days at the baseball fields with our boys, so I’m making it in muffin tins so that we can take some with us easily.

Angie Carter Just this week made your Taco Soup and Skillet Chili Bake from your “10 Favorite Quick and Easy Suppers”. Both were a hit…so easy and oh, so good!! Didn’t have to heat up my kitchen by using the oven either since they both were “stovetop” meals! Thanks!! =)

Connie Dockler Uhmm, Squash Casserole with Tillamook Smoked Cheddar Cheese is so, so good.

Rachel  Ashworth I fixed the mandarin orange pie. Absolutely delicious.

Judy Johnson The sweet and sour green beans….they were really good and so easy to fix. Didn’t have frozen beans so I used my home canned Blue Lake…..Yummy

Linda Meyers I made the zucchini bread recently which was delicious!!

Debbie Strum I guess you could smell that I FINALLY made your Butterfinger Cake! But you didn’t have to get organize a parade to celebrate the fact! I DO understand what all the fuss is about that cake, though! It IS deLISH! You looked pretty good in that majorette outfit, BTW! ~snickers~

Happiness keeps you sweet, trials keep you strong,

sorrows keep you human, failures keep you humble.

Success keeps you growing, but only family keeps you going.

Submitted by Susan Crane. Submit your quote by clicking here.

Those of you familiar with the second recipe I ever posted on Southern Plate know how much I love my Mama’s Mandarin Orange Cake. It’s so light and refreshing and the little bits of mandarin oranges taste just like sunshine. This pie combines all the flavors in the Mandarin Orange Icing into the wonders of a pie. The cool thing about it (well other than the fact that is really is “cool”) is that the recipe makes two and you store them in the freezer. So you can have one for dessert and save the other one for unexpected company or little treats as you need them. Summer is prime time for drop-ins and I don’t know anyone in my neck of the woods who isn’t looking for something cool, light, and refreshing in the middle of a sunny day.

Speaking of sunshine, I like to bring my own with me. I’m a firm believer that sunny days have nothing to do with weather and everything to do with mindset. I usually post “Good Morning” greetings on the Southern Plate Family Facebook page but I’m gonna share one with you today. This is what I do each morning. I wake up around five and lay there in bed coming up with what I want to say to people to start the day. I lay there until I find the little bits of wisdom given to me by grace with the rising of the sun. Starting a day out like that really helps get your head screwed on straight.

Here is my lil bit of wisdom for today:

When you wake up to find you’ve been given an entire day, the world and all its possibilities, complete with sunshine, love, and hope -

The best first response would be “Thank you.” ~Me

At the beginning and end of the day, there is so very much for us to be grateful for. Wake up and look for it. Set your alarm ten minutes early if you have to just to give yourself time to lay there and think about it. It’s a crying shame so many folks spend their time counting their sorrows instead of counting their blessings. What you nurture is what you grow. I sure don’t wanna be caught nurturing negativity!

So sit back and count your blessings today. If this isn’t something you normally do each day then I challenge you to try it for a week. One whole week of taking just a few minutes to think on how very good life is right now. Do you have a house? Food on the table? Healthy kids? Some people have more money than we could ever dream of but they still can’t buy the blessings of a healthy child or sitting down to a meal cooked by someone who loves them.

If you have ever found yourself sitting around hoping to someday have more, I’m challenging you to set aside an entire week full of mornings contemplating the abundance you already have. Better yet, join me in posting a positive and uplifting good morning message on your facebook page each morning this week. I’d love for you to link to the Southern Plate page or come post it on my page as well and let’s all just join in lifting each other up all week long.

And while you’re at it, make this pie. Best served with love.

You’ll need: Mandarin Oranges, Crushed Pineapple (if you have chunks or tidbits that’d be fine too), Sweetened Condensed Milk, Lemon Juice, Whipped Topping, and two Graham Cracker Crusts.

Notice that I got the “Lite” whipped topping. Hey, every little effort counts .

Of course, you can make your own graham cracker crust if you want to. On that same note you can also relocate to the rain forest or memorize the entire United States Constitution. It’s a free country. As for me and my house, I’m buying the graham crust. No sense in complicating an easy recipe and just because I can make a graham cracker crust doesn’t mean I hafta!

Place your sweetened condensed milk, whipped topping, and lemon juice in a bowl.

If you don’t get a good taste of that sweetened condensed milk then I’m gonna disown ya here and now.

I love that stuff. Any recipe that has it in there is bound to be good.

Mix that up until nice and creamy.

Don’t blink, we’re almost done.

Drain your mandarin oranges and pineapple and toss them in.

Don’t worry about a little bit of liquid left in there. I know crushed pineapple tends to want to hang onto the juice a bit so no sense in arguing with it. It’ll be fine. You know, most recipes require a lot less fuss than we seem to think. Of course, it helps that I tend to avoid recipes that put on airs anyway. I find them as useful as I do people that put on airs. If it’s someone I can’t serve iced tea in a solo cup, there just isn’t any reason for them to be in my kitchen.

Now stir that up really well with a spoon, it won’t take much.

And spoon the filling into two graham shells. Place lids on and freeze.

Before serving, set out on counter for about ten minutes but even that is optional.

If you don’t feel like waiting, just dive on in.

Oh yum! LOVE this stuff!

Mandarin Orange Pie

• 2 graham crusts
• 1/2 c lemon juice
• 1 -8 oz container cool whip
• 20 ounce can crushed pineapple, drained
• 15 ounce mandarin oranges, drained
• 14 ounce sweetened condensed milk

Mix together whipped topping, sweetened condensed milk, and lemon juice until smooth and creamy. Stir in drained fruit. Fill crusts and freeze. Remove from freezer approximately ten minutes or so before serving.

Note: There is a print link embedded within this post, please visit this post to print it.

Happiness cannot be traveled to, owned, earned, worn or consumed.

Happiness is the spiritual experience of living every minute with love, grace, and gratitude.

– Denis Waitley. Submitted by Jenny

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

JOIN IN THE CONVERSATION!

I hope you’ll join us on the Southern Plate Front Porch! Ask questions, chat with other members of the Southern Plate Family, share recipes, and more!

We started it just a few weeks ago and already there are over 16,000 posts!

Click here to visit the Front Porch.

Registration is required to post but anyone can read. Registration is free, of course! Just visit the porch and register in the top right corner.

]]> http://www.southernplate.com/2011/06/mandarin-orange-cream-pie.html/feed 82 http://www.southernplate.com/2011/04/easter-menu-ideas-2011.html http://www.southernplate.com/2011/04/easter-menu-ideas-2011.html#comments Mon, 18 Apr 2011 14:01:34 +0000 Christy Jordan http://www.southernplate.com/?p=14551 Pin it

Be sure to join the Southern Plate family on Facebook or come sit a spell and chat with us on the Front Porch – we’d sure love to see you there!

Easter is big doings in the South. I’m not sure if it is as big elsewhere because, well I’ve never been anywhere but the South on Easter morning. We wake up early to find what the Easter bunny has left us, head off to church, and then to my mother’s house for a wonderful meal and an afternoon of fun. Our spread for Easter is almost as big as it is for Christmas so I like to plan ahead and have most of the work done ahead of time, leaving me time to enjoy the day.

Today I’m bringing you a list of ideas and recipes for your Easter menu. Just click on the link below each picture to be taken to the recipe. I’m also going to tell you beneath each recipe how far ahead I assemble the dishes in case you want to streamline your Easter as well and leave you spending less time in the kitchen and more time with your family!

This post contains ideas and links to recipes for side dishes, breads, main courses, desserts, and beverages!

Deviled Eggs, a Southern Staple!

You gotta have at LEAST one tray of deviled eggs at Easter because they are so good …

..and also something you can have a bit of fun with!

*Can make two to three days ahead of time.

Ten Minute Rolls

For an extra special treat, serve these with honey!

*Make Day of Meal

Jordan Rolls

This is my personal roll recipe and I just love them. If you are serving ham, they make the best sandwiches with leftover pieces.

*Make these fresh the day of the meal

Granny Jordan’s English Pea Pimento Casserole,

MeMe’s Mashed Potatoes,

and Cheesy Hash Brown Casserole

*Can assemble each of these the day before meal. Baking the casseroles in the oven just before serving and reheating the mashed potatoes in the microwave.

(Two different ham recipes are below)

Sweet And Sour Green Beans

This recipe uses frozen green beans but makes them taste garden fresh!

*Can make now and freeze, reheating day of the meal. Or, make two days ahead of time, store in fridge, and heat in microwave.

Macaroni Salad

Mama and Grandmama are ga-ga over this salad!

*Can make two days ahead of time.

Buttermilk Congealed Salad

This is just a classic congealed salad but it’s also fun because you can change the color and flavor just by using different flavors of gelatin.

*Can make three days ahead of time.

Rhyming Broccoli Salad

I love this stuff. My Daddy loves this stuff. My Mama loves this stuff. My Grandmama loves this stuff….

*Can make three days ahead of time.

Relish Tray Ideas For Kids!

If you’re feeding children who tend to be on the picky side, a relish tray on the table is the way to go! All of their favorites that they can put on their plate, but all healthy options, too! This is how I round out the meal for my pickiest eaters.

*Make day of meal.

Baked Ham with Easy Peasy Glaze

*Cook day before and reheat

For an even simpler ham recipe, see below.

How to Bake A Ham (and get at least four meals out of it!)

You got a ham, now what do you do with it? This post shows you how to easily bake a ham and then offers yummy (and easy ) ideas for the leftovers!

*Can bake day before and reheat.

Mama’s Creamy Macaroni and Cheese

We have to have this every year at Easter or the men and children will disown us.

*Make day of meal

Mama’s Chicken Poulet (or Chicken chicken!)

In case you’re not in the mood for ham, here is a chicken recipe that is assembled the night before and baked just before serving.

Wait a minute, why wouldn’t you be in the mood for ham? ~blinks~ Well on the off chance ya are, here ya go!

*This recipe must be assembled the night before and baked just before the meal.

Lemon Meringue Pie with Cookie Crumb Crust

This is the MUST HAVE pie each Easter. While store bought ones are all good and well, anyone can make this homemade version in about the same amount of time it would take you to go buy one at the grocery store and I can guarantee you the reviews will make your efforts more than worth it!

A lemon meringue pie unlike any other. (Click the name to view a full photographic tutorial and get the recipe!)

*Can make up to two days ahead of time.

Fresh Strawberry Pie

I love this pie so much, Mama always makes two so she can send one home with me!

She told me this morning that she’s making them later this week for Sunday! WEEE!

Banans in Red Stuff

What a delightful dessert! Serve it as a side salad along with the meal if you like.

*Make no more than one day ahead of time.

Daddy’s Coconut Cake

This is my Daddy’s favorite cake for Christmas and Easter. Some folks around here call it “Rotten cake” because it is sooooo good you want folks to think it’s rotten and keep it all to yourself!

*Can make three days ahead of time

“Well look at that, Christy just put a dessert right smack dab in the middle of the side dishes. Lawd help me, that girl ain’t got a plum lick of sense…”

*Can make up to two days ahead of time.

Sweet Tea

Every meal, without question

I make mine with Splenda.

*We always make tea fresh every day.

Fresh StrawberryAde

This is such a treat, especially for your guests who are watching their sugar! So easy to whip up and such a treat!

*Can make two days ahead of time

HAVE A WONDERFUL EASTER!

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Spring is nature’s way of saying,

“Let’s party!”

~Robin Williams