Friday, December 31, 2010

100. Black-Eyed-Pea Dip

From 2007 Southern Living Annual Recipes

I'm finishing this challenge (woot!) with a recipe that's perfect for a New Year's Day gathering.

I used the Glory brand of black-eyed peas, which are seasoned Southern-style, and they lent this dip a great smoky/meaty flavor. The diced bell pepper gave it a nice texture and pop of color.

I couldn't find garlic ranch dressing, so I just used the original version and added in some garlic powder.

I saw (too late) that SL suggests serving this with cornbread crackers, which I think is a great idea...adds another Southern element.

1 (15-oz.) can black-eyed peas seasoned with pork, rinsed and drained
1/2 cup diced red bell pepper
1/3 cup finely chopped sweet onion
3 tablespoons garlic Ranch dressing
1 teaspoon cider vinegar
1/4 teaspoon pepper

Stir together first 6 ingredients. Store in an airtight container up to 3 days.

Thursday, December 30, 2010

99. Peanut Butter and Jam Oatmeal Bars

From 2007 Southern Living Annual Recipes

What's better than a peanut butter and jelly sandwich? Well, throw in some oatmeal and yellow cake mix...and you've raised the bar on a classic.

These are perfect for breakfast, snack or dessert...and they're easy to make. They're a little crumbly (a lot of the topping fell off when I was cutting them into bars). And, I think I may double the peanut butter and jam mixture next time to really make that flavor more pronounced.

1  (18.25-oz.) package yellow cake mix
2 1/2  cups  uncooked quick-cooking oats
3/4  cup  butter, melted
1/2  cup  creamy peanut butter
1/2  cup  strawberry preserves
1/2  cup  chopped roasted peanuts

Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Stir together cake mix and oats in a large bowl. Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened. Press half of oat mixture evenly onto bottom of prepared pan.

Stir together peanut butter and preserves in a medium bowl. Gently spread peanut butter mixture evenly over oat mixture in pan. Sprinkle peanuts and remaining half of oat mixture evenly over peanut butter mixture.

Bake at 375° for 30 minutes or until top is golden brown. Let cool in pan on a wire rack 1 hour or until completely cool.

Lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

Wednesday, December 29, 2010

98. Spicy Oven Fries

From 2002 Southern Living Annual Recipes

I made these fries to go with my chicken sandwiches with white BBQ sauce slaw.

Let me say this...I love spicy food. But, these were almost too spicy to eat. My lips were burning from the Creole seasoning. This was an easy and quick recipe...but I would definitely scale back on the amount of seasoning.

  • 3 large baking potatoes (about 2 pounds)
    2 tablespoons  olive oil
    2 tablespoons  Creole seasoning
    Vegetable cooking spray

    Cut each baking potato lengthwise into 8 wedges.

    Combine olive oil and Creole seasoning in a zip-top plastic bag; add potato wedges. Seal bag, and shake to coat. Arrange potato wedges, skin sides down, in a single layer on a baking sheet coated with vegetable cooking spray.

    Bake potato wedges at 450° for 20 minutes or until golden brown.

97. White Barbecue Sauce Slaw

From 2007 Southern Living Annual Recipes

I am a HUGE fan of white barbecue sauce, and my favorite way to eat it is on a Hawaiian roll with pulled rotisserie chicken.

I always keep a bottle of Big Bob Gibson's sauce on hand, and I've never made my own. So, when I saw this recipe that used homemade white BBQ sauce within slaw, I knew I had to try it out.

I loved the crunch and texture the slaw gave to my typical sandwich, and the horseradish gave the white sauce a nice punch of flavor. It didn't taste anything like what I'm used to...but I'm hanging on to this recipe!

1 1/4  cups  mayonnaise
1/4  cup  horseradish
3  tablespoons  cider vinegar
1  tablespoon  lemon juice
1  teaspoon  coarsely ground pepper
1/4  teaspoon  salt

Stir together all ingredients in a small bowl. Cover and chill at least 1 hour until ready to serve.

For Slaw: Combine 1 (16-oz.) package shredded coleslaw mix with carrots, 1/2 cup White Barbecue Sauce, 1/4 cup chopped red onion, and 1/2 tsp. salt. Toss gently; cover and chill 1 hour. 

Sunday, December 26, 2010

96. Barbecue Pizza

From 2007 Southern Living Annual Recipes

Living in Birmingham, there are no shortage of amazing BBQ joints...but I'm partial to Full Moon for one solid reason: the chowchow they put on their sandwiches.

For those unfamiliar, chowchow is a Southern pickled relish made with green tomatoes, cabbage, peppers, etc. It's full of vinegar, crunch, and punch. I could eat it with a spoon.

So, when I saw this pizza recipe using chowchow as the sauce base, I was all in. Here's what chowchow looks like:

This had all of the components of a fabulous BBQ sandwich, with a pizza crust and cheese twist. Delicious!!!

1 (12-inch) prebaked pizza crust
1 cup chowchow
1/2 pound shredded or chopped barbecue pork
1 1/2 cups (6 oz.) shredded Monterey Jack cheese
1/2 cup warm barbecue sauce
Spread crust evenly with chow-chow; top with pork and cheese.
Bake at 450° for 12 to 14 minutes or until cheese is melted. Drizzle evenly with warm barbecue sauce.

95. Easiest Peanut Butter Cookies

From 2007 Southern Living Annual Recipes

When I woke up this morning, it was still snowing (more than 24 Birmingham!), so I felt like cocooning...and cooking. 

I picked these cookies because I had all of the ingredients on hand, and even though I'm not a big sweets eater, I love a PB cookie.

While these were yummy, they had a little bit of a different consistency (because of no flour?)...crumbly and a little grainy from the sugar.

1 cup peanut butter
1 cup sugar
1 large egg
1 tsp. vanilla extract

Stir together ingredients in a large bowl until combined; shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork. Bake at 325° for 15 minutes or until golden brown. Remove to wire racks to cool. Makes about 30 cookies.

Saturday, December 25, 2010

94. Tiny Cinnamon Rolls

From 1997 Southern Living Annual Recipes

My family always has breakfast at my sister's house on Christmas morning to watch my three nieces with their gifts from Santa. I thought these would be a great contribution...and they were.

I actually woke up about an hour later than expected...and still had time to put these together. That's how easy they are to prepare.

And they certainly are tiny. Bite size. They're perfect for someone like me...who likes cinnamon rolls but doesn't have enough of a sweet tooth to generally eat a whole one. They're also the ideal size for kids.

I ended up doubling the icing after the initial drizzle because it just didn't look like they were coated enough.

1 (8-ounce) can refrigerated crescent rolls
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/3 cup sifted powdered sugar
1 teaspoon milk
1 drop vanilla extract
Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal.
Stir together sugar and cinnamon; sprinkle evenly over rectangles.
Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8-inch round cakepan.
Bake at 350° for 12 minutes.
Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm cinnamon rolls.