Saturday, September 26, 2015

French Onion Dip

French onion dip is a creamy, decadent recipe that is easy to make.  Perfect with chips or crisp vegetables for dipping.


  • 2 tablespoons canola oil
  • 2 sweet onions, chopped
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 teaspoon salt
  • 1 teaspoon pepper

Add oil to a large skillet. Saute onions on low until brown and caramelized, about 35 minutes.
Cool onions.
Mix together remaining ingredients, blending well.
Add cooled onions.
Chill at least one hour before serving.


For a creamier dip, puree after adding onions.
For super crisp vegetables, cut and store in ice water, drain before serving.

Little Smokies Cocktail Sausage

A easy recipe for a man-pleasing football snack.

  • 1/2 cup grape jelly
  • 1/2 cup chili sauce
  • 1 12-ounce package cocktail sausage

Melt jelly and cocktail sauce together in a small saucepan.
Add sausage.
Simmer on low one hour.

Tuesday, September 22, 2015

Spinach Tea Sandwiches

A excellent tea sandwich recipe that is sure to please.

Spinach Tea Sandwiches
  • 1 10-ounce box frozen chopped spinach, cooked
  • 1/2 cup of mayonnaise
  • 1 8-ounce package cream cheese, softened
  • 1 packet Knorr Vegetable dry soup mix
  • 2 green onions, chopped
  • 1 tablespoon pimiento, minced
  • very thin sliced bread

Cool spinach and squeeze dry.
Mix together all ingredients except bread.
Chill for at least 2 hours.
Spread filling on one slice of bread, top with another slice.
Make desired number to sandwiches.
Remove outside crust with serrated knife.
Cut into desired shapes.


Freeze bread five hours before making sandwiches. The crust will cut much neater from the bread.
Make sandwiches the night before.
Refrigerate in an air-tight container covered with a sheet of wax paper and a damp paper towel.  This will prevent them from drying out.
Pepperidge Farm very thin sliced bread makes the best tea sandwiches.

Printable Recipe

Sunday, September 20, 2015

Tintoretto Cocktail

Only two ingredients for a Tintoretto cocktail.   Ancient Egyptians regarded the pomegranate as a symbol of prosperity.

  • 6 ounces pomegranate juice, chilled
  • 16 ounces Processo or other sparkling wine, chilled

Pour pomegranate juice into champagne flute.
Pour chill wine over juice.

Friday, September 18, 2015

Spinach Dip

A favorite dip recipe to share with your favorite friends, even if they are Bama fans.

  • 1 10-ounce box frozen chopped spinach, cooked
  • 1 cup of mayonnaise
  • 2 cups sour cream
  • 1 packet Knorr Vegetable dry soup mix
  • 3 green onions, chopped
  • 3 tablespoons pimiento peppers, minced

Cool spinach and squeeze dry.
Mix all ingredients together.
Chill for at least 2 hours before serving.

Printable Recipe 

Wednesday, September 16, 2015

Pinto Beans

Try this recipe for a meatless meal.  Rice and pinto beans served with cornbread make a complete protein.

  • 1 pound dry pinto beans, sorted and rinsed
  • 1 smoked ham hock
  • 1 10-ounce can diced tomatoes and green chilies
  • 1 green bell pepper, chopped
  • 1 celery rib, chopped
  • 1 onion, chopped
  • 1 dash hot sauce
  • 1 teaspoon salt  
  • 1/2 teaspoon black pepper
  • hot cooked rice

Cover beans with water and soak overnight. Drain.
Place beans in a large Dutch oven, and add water to cover.
Add ham hock.
Bring to a boil, and cook, uncovered, 30 minutes.
Add remaining ingredients and cook 55 minutes or until beans are tender.
Remove a cup on beans from pot, blend until creamy.
Return to pot, stirring to combine. 
Serve over rice.

Pinto beans freeze well.  

Monday, September 14, 2015

Scalloped Potatoes

A traditional recipe for a rich, creamy side side.  Try scalloped potatoes for an easy yet impressive dish. 

  • 4 medium potatoes, pared and sliced 1/8-inch thick
  • 3 tablespoons butter
  • 1 small onion, thinly sliced
  • 3 tablespoons flour
  • 1 1/2 cup milk
  • salt and pepper to taste

Place half the potatoes in a greased 1 1/2-quart shallow baking dish.
Dot with half the butter.
Add half the onions.
Sprinkle with half the flour.
Season with salt and pepper.
Repeat with remaining ingredients.
Pour milk over potatoes.
Bake covered for first half of baking period, in a 400-degree oven for 1 to 1 1/2 hours or until potatoes are tender and brown crust is formed over top.

Printable Recipe

Friday, September 11, 2015

Hissy Fit Dip

Rumor has it that the first time this recipe was served at an SEC tailgating party it was so popular that it was gone before one Southern belle got to taste it. She was so upset that she pitched a hissy fit.  So be sure to make plenty of this cheesy, creamy dip and save the hissy fits for a bad call on the field. 

Hissy Fit Dip

  • 16 ounces sour cream
  • 8 ounces cream cheese, at room temperature
  • 8 ounces Velveeta, cubed
  • 1 cup American cheese, shredded
  • 1 pound pork sausage, cooked, drained and crumbled
  • 1/4 cup green onion, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper
  • dash of garlic powder

Combine all ingredients; stirring until well blended.
Pour into a greased baking dish.
Bake in a preheated 350-degree oven for 1 hour.
Serve with chips.

Hissy Fit Dip is great served hot or at room temperature.

Printable Recipe

Tuesday, September 8, 2015

Turkey and Brie Sandwiches with Pears

A turkey sandwich recipe with sweet pears and peppery arugula that is deliciously different.

  • focaccia bread
  • brie cheese
  • pear slices
  • sliced turkey
  • arugula
  • fig preserves

Cut focaccia bread into sandwich portions.
Slice in half.
Layer brie, pear slices and turkey between bread slices.

Wrap each sandwich in foil.
Bake in a 350-degree preheated oven for 10 minutes or until cheese melts.
Spread fig preserves on top slice.
Add arugula.
Serve warm.

Make your own focaccia  bread with this easy recipe.
Focaccia Recipe 

Thursday, September 3, 2015

Arugula and Spinach with Grilled Peaches Salad

A recipe for peppery greens topped with the perfect sweetness of a grilled peach.

  • 3 large peaches, peeled and halved
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 6 cups arugula and spinach mix
  • 1/2 cup freshly grated Parmesan Cheese
  • peach vinaigrette 

Gently toss peaches in canola oil.
Salt and pepper to taste.
Grill, covered with grill lid, 2 minutes on each side or until charred.
Serve over arugula and spinach.
Top with Parmesan cheese.
Serve with peach vinaigrette .

Peach Vinaigrette Recipe

Peach Vinaigrette

Making salad dressing at home is so easy.  Try this Southern peach dressing recipe for a bit of sweetness and tang.

  • 1 large peach, peeled and chopped
  • 6 tablespoons canola oil
  • 2 tablespoons Champagne vinegar or white vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt 
  • 1/8 teaspoon pepper                

Process  peach, oil, vinegar and honey in a blender until smooth.
Add salt and pepper.
Chill until ready to serve.

Wednesday, September 2, 2015

Shrimp Bisque

A creamy rich bisque recipe that creates a soup with intense shrimp flavor. 

  • 1 pound shrimp in shells
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 green onions, chopped
  • 1 clove of garlic
  • 1/2 teaspoon salt
  • water
  • 2 tablespoons butter
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 1/2 cups heavy cream
  • smoked paprika

Peel, devein and chop shrimp coarsely, reserve shells
Chill shrimp until later.
Place shrimp shells, carrots, celery, garlic and salt into a 1-quart saucepan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 30 minutes.
Pour broth through strainer, discard solids.
Melt butter in saucepan.
Add tomato paste and flour.
Cook 2 minutes.
Add reserved shrimp stock, stirring to blend.
Bring to a boil.
Reduce heat to a simmer.
Add heavy cream.
Simmer 10 minutes.
Add shrimp to bisque.
Simmer 10 minutes.
Serve, garnish with a sprinkling of smoked paprika.

Printable Recipe

Shrimp stock can be made anytime you have shrimp shells.  It can be frozen up to 3 months.  Use to add another level of flavor to other seafood dishes.

Tuesday, September 1, 2015


A simple, easy recipe for a flavorful classic focaccia bread.  Focaccia is great on its own or for sandwiches.

  • 2 1/4 teaspoons dry yeast or 1 packet
  • 1 tablespoon sugar
  • 1 3/4 cups warm water
  • 5 cups all-purpose flour
  • 1 tablespoon salt
  • 3/4 cup extra virgin olive oil, divided

Mix yeast, sugar and warm water together into a mixer bowl.
Let mixture set for 15 minutes in a warm place.
Add flour, salt and 1/2 cup olive oil to bowl.
Mix well.
Using a dough hook knead for 5 minutes on medium speed.
Remove from bowl onto lightly floured work surface.
Knead by hand two to three times, shaping into a ball.
Place in a lightly greased bowl, cover and let rise until double in bulk, at least 1 hour.
Grease a sheet pan with remaining olive oil.
Place dough onto sheet pan, pressing it to fit pan.
Turn dough over to coat with oil.
With fingers poke holes all over dough's surface, pressing completely through dough.
This will give it the dimpled look of focaccia.
Let rise in a warm place until doubled in bulk or about 1 hour.
Bake in a preheated 425-degree oven for 25 minutes or until golden brown.

Printable Recipe

Cost $2.30