SL Recipe Challenge

100. Black-Eyed-Pea Dip

2010-12-31T06:00:00.013-06:00

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.

99. Peanut Butter and Jam Oatmeal Bars

2010-12-30T09:00:00.000-06:00

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.

98. Spicy Oven Fries

2010-12-29T21:31:00.000-06:00

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

2010-12-29T21:24:00.000-06:00

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.

96. Barbecue Pizza

2010-12-26T20:57:00.000-06:00

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

2010-12-26T20:49:00.000-06:00

From 2007 Southern Living Annual Recipes

When I woke up this morning, it was still snowing (more than 24 hours...in 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.

94. Tiny Cinnamon Rolls

2010-12-25T18:32:00.002-06:00

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.

93. Marinated Cheese

2010-12-25T18:19:00.002-06:00

From 2006 Southern Living Annual Recipes

For Christmas Eve at my parents' house, we always have soup/chili and a bunch of nibbles, so I brought these to share with the group.

The flavor from the Italian dressing wasn't as strong as I anticipated, but these still tasted great. And, with the three different colors of cheese, it made for a pretty presentation.

I put the cream cheese in the freezer for about 30 minutes, which made it much easier to slice. However, those slices broke down a little in the marinade...but they're the ones that soaked up the most of the flavor.

1 (0.7-oz.) envelope Italian dressing mix
1/2 cup vegetable oil
1/4 cup white vinegar
2 tablespoons minced green onion
2 tablespoons water
1 1/2 teaspoons sugar
1 (8-oz.) block Monterey Jack cheese, chilled
1 (8-oz.) block Cheddar cheese, chilled
1 (8-oz.) package cream cheese, chilled
1 (4-oz.) jar chopped pimiento, drained
Assorted crackers

Whisk together first 6 ingredients. Set aside.

Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. Repeat with Cheddar cheese and cream cheese.

Arrange cheese in 4 rows in a shallow 2-qt. baking dish, alternating Monterey Jack cheese, Cheddar cheese, and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours.

Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.

92. Quick Shrimp Chowder

2010-12-25T17:57:00.000-06:00

From 2004 Southern Living Annual Recipes

I settled in at home for wrapping presents on Christmas Eve Eve and put on this pot of soup. It starts with a can of potato soup with layers of flavor added. It tastes more complex than it actually was to prepare...rich and creamy and delicious.

Don't leave out the red pepper...it gives it a great kick. Also, I doubled the cheese just to thicken it up to my desired consistency at the end.

Serve with crusty bread for dipping! YUM!

2 tablespoons butter or margarine
1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled
1 cup (4 ounces) shredded Monterey Jack cheese

Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Serve immediately.

91. Spicy Beef and Black Beans

2010-12-23T08:28:00.000-06:00

From 2004 Southern Living Annual Recipes

In the course of this year, I haven't had many recipe misses, but, unfortunately, this was one.

For starters, the meat was really tough, which probably had to do with the cut of beef. Also, cut into strips, it was harder to eat in "nacho" form. I'm thinking it would have been better cut into bite-size chunks.

Also, this ended up being kind of a soupy mess in the oven bag. I scooped out my portion with a slotted spoon, but the presentation was pretty unappetizing. I'm wondering if both cans of tomatoes being drained would have helped with that. It was also very heavy on the black beans...I think one can would have been plenty.

Overall, I think this dish could work with a few tweaks...or you could just make standard nachos.

1 oven bag (Large size - 14- x 20-inch)

2 tablespoons all-purpose flour
2 (10 1/2-ounce) cans diced tomatoes and green chiles
2 (15-ounce) cans black beans, drained and rinsed
1 pound boneless beef sirloin, thinly sliced
1 medium onion, diced
2 garlic cloves, pressed
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
Tortilla chips
Garnish: tomato slices, chopped fresh cilantro

Preheat oven to 350°.

Place oven bag in a 13- x 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake.

Drain 1 can tomatoes. Add tomatoes and remaining undrained can tomatoes to bag; squeeze to blend ingredients. Add beans and next 3 ingredients to bag. Arrange ingredients in an even layer.

Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.

Bake at 350° for 40 minutes. Sprinkle with cheese, and serve over tortilla chips. Garnish, if desired.

90. Brunch Eggs

2010-12-21T07:49:00.000-06:00

From 2003 Southern Living Annual Recipes

Want a delicious, make-ahead Egg McMuffin at home? Then you've got to make this recipe.

I halved the recipe and prepared it the night before, letting it sit out for about 30 minutes before baking. I served over half of a toasted English muffin.

The whipping cream/cheese mixture was rich and decadent, cut by the hard-boiled consistency of the egg yolk. It was a beautiful, easy recipe with TONS of flavor.

12 thin Canadian bacon slices

3 (4-ounce) packages shredded Swiss cheese
12 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese
1 teaspoon paprika
1/4 cup chopped fresh parsley

Place bacon in a single layer in a lightly greased 13- x 9-inch baking dish; sprinkle with Swiss cheese. Cover; chill up to 8 hours, if desired.

Break eggs over cheese, spacing evenly. Pour whipping cream over eggs; sprinkle with salt and pepper. Bake at 425º for 10 minutes. Sprinkle with Parmesan and paprika. Bake 8 to 10 minutes or until set. Remove from oven; sprinkle with parsley. Let stand 10 minutes before serving.

89. Avocado-Ranch Dressing

2010-12-21T07:00:00.000-06:00

From 2006 Southern Living Annual Recipes

My friend Jenny had me over for dinner the other night (chicken and dumplings!), so I put together this dressing, knowing how much we both love guacamole, for a wedge salad to accompany.

You better love avocados, because the flavor is predominant. I thought it was a little thick...I should have thinned out a little with more milk. It's definitely a nice and different twist on ranch dressing...worth a try!

2 ripe avocados

1 cup Ranch dressing
1/2 cup milk
1/2 cup sour cream
1/4 cup fresh lime juice
2 teaspoons hot sauce
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Cut avocados in half; scoop pulp into a food processor or blender.

Add 1 cup Ranch dressing and remaining ingredients to food processor. Process until avocado mixture is smooth, stopping to scrape down sides. Cover and chill at least 1 hour or up to 3 days.

88. Shrimp-and-Artichoke Quiche

2010-12-17T07:00:00.005-06:00

From 2003 Southern Living Annual Recipes

With only two eggs, and a cup of Bisquick, this was more like a casserole than a quiche. It almost had the consistency/feel of grits.

I got the extra small artichoke hearts, but even still, they were kind of unwieldy in size. I ended up pulling them aside and cutting into smaller portions to have with each bite. I think that it would work better to chop them up instead of halving them.

I also think this recipe would be great as individual quiche cups, baked in muffin tins.

Be sure to do the knife test instead of just pulling it out of the oven at the suggested time...mine ended up needing to be cooked about 10 minutes longer to be "set" in the center.

3/4 pound frozen cooked shrimp, thawed and coarsely chopped (1 1/2 cups)

3 small green onions, sliced
1 (4-ounce) package shredded Swiss cheese
1 (4-ounce) package shredded Parmesan cheese
1 cup BISQUICK Original All-Purpose Baking Mix
2 large eggs
1 cup milk
1 1/2 teaspoons Cajun seasoning
1 (14-ounce) can small artichoke hearts, drained and cut in half lengthwise

Sprinkle shrimp and green onions in a lightly greased 9-inch pieplate.

Combine Swiss and Parmesan cheeses; sprinkle half of cheese mixture evenly over shrimp mixture.

Whisk together baking mix and next 3 ingredients until blended. Pour evenly over cheeses in pieplate; top with artichoke heart halves, cut sides down, and remaining cheese mixture.

Bake at 400° for 30 to 35 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.

87. Microwave Chocolate Fudge

2010-12-14T10:00:00.000-06:00

From 2002 Southern Living Annual Recipes

I think my co-workers are loving this challenge...brought in another treat for them today with this recipe.

The SL site said, "The milk chocolate morsels give this fudge a Tootsie Roll-like flavor," and I can see that. They had a nice chewy texture with a creaminess, as well. I think it's the milk chocolate that makes these not as rich, which I enjoy. I'll add nuts on the next batch I make.

I'm not a "baker," so I especially enjoyed how easy these were to make by using the microwave.

3 cups milk chocolate morsels

1 (14-ounce) can sweetened condensed milk
1/4 cup butter or margarine, cut into pieces

Combine all ingredients in a 2-quart glass bowl. Microwave chocolate mixture at MEDIUM (50% power) 5 minutes, stirring at 1 1/2-minute intervals. Pour into a greased 8-inch square dish. Cover and chill 8 hours; cut into 1 1/2-inch squares. Store in refrigerator.

86. Southwestern Vegetable Soup

2010-12-14T07:55:00.001-06:00

From 1997 Southern Living Annual Recipes

It's frigid here in Birmingham, so it was a great night to break out the soup pot. This is my favorite kind of soup...dump a bunch of cans, cook for a few hours (and make house smell good), and enjoy.

I left out the ground beef because I wanted it to be a true vegetable soup. I loved all of the different kinds of veggies in here. It made for a hearty, yet healthy, meal. I cut up the stewed tomatoes in the can so there wouldn't be big chunks in the soup. The chili seasoning gave it just the right amount of kick, and a sprinkling of cheddar cheese at the end lent a creamy component.

1 pound lean ground beef

5 cups water
2 (15 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can dark red kidney beans, rinsed and drained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 (8-ounce) can cut green beans, drained
1 (1 3/4-ounce) envelope chili seasoning mix
1 large onion, diced
1 green bell pepper, diced

Brown ground beef in a large Dutch oven, stirring until it crumbles; drain. Stir in 5 cups water and next 10 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 2 hours. Serve with cheese.

85. Macaroni-Mushroom Bake

2010-12-13T07:30:00.001-06:00

From 1997 Southern Living Annual Recipes

There are two schools of thought when it comes to baked macaroni and cheese: eggy and creamy. I fall into the eggy category, but this screamed comfort food on a very cold night, so I gave it a try.

Talk about easy to make...and a sure crowd-pleaser. I ate it as a meal, but it would make a great side dish for any kind of meat. It's very rich, from the mayo, and the mushrooms give it a nice texture and twist on a classic dish. Plus, it's well-documented how much I love anything topped with Ritz crackers.

8 ounces elbow macaroni, cooked

2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 cup mayonnaise
1 (4-ounce) can sliced mushrooms, drained
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 cup round buttery cracker crumbs

Combine first 7 ingredients. Pour into a lightly greased 2-quart baking dish; top with cracker crumbs.

Bake, covered, at 350° for 20 minutes. Uncover and bake 10 minutes.

84. Sausage Bread

2010-12-10T07:40:00.000-06:00

From 2006 Southern Living Annual Recipes

So...I'm afraid of dough.

I don't work with it much...I've certainly never made my own from scratch...and I just approach handling it with trepidation.

All that to say that I probably didn't roll this out as thoroughly or evenly as I should have, and it was so thin in places that I was worried the filling would pop through during baking.

However, this recipe must be fool-proof because it turned out perfectly. It was beautiful coming out of the oven, and it really held its shape when it was sliced.

The French bread dough was crunchy and chewy, and it's hard to beat the spicy, gooey combination of hot sausage and cheese.

My family loves sausage balls on Christmas morning, but I think this dish needs to make an appearance instead this year!

1 (1-lb.) package ground hot pork sausage

1 (11-oz.) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Unroll dough into a rectangular shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with 1 long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch ends to secure filling inside. Cut 3 (1/4-inch-deep) slits across top of dough with a sharp paring knife.

Bake at 350° for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.

83. Tropical Banana Bread Muffins

2010-12-09T09:59:00.000-06:00

From 2008 Southern Living Annual Recipes

A two-ingredient recipe? Sold! I love recipes that start with a box...and then have a twist.

These are blinged-up banana nut muffins...the chewy pieces of fruit are like little jewels inside. I loved the sweetness and texture it brought.

I brought these to my office, and one co-worker suggested adding coconut to the mix next time, which I think is a great idea.

1 (17.1-oz.) package banana-nut muffin mix

1 cup dried mixed tropical fruit, roughly chopped

Prepare batter and muffin pans according to package directions for 1 (17.1-oz.) package banana-nut muffin mix, stirring 1 cup dried mixed tropical fruit, roughly chopped, into batter. Spoon batter into prepared muffin pans, filling two-thirds full. Bake and cool muffins according to package directions.

82. Pesto Dip

2010-12-09T07:52:00.000-06:00

From 1997 Southern Living Annual Recipes

I had pesto left over from the lasagna, and an SEC Championship party to attend, so I made this very flavorful dip. If you're looking for something quick and easy to put together, this is a good go-to recipe. It's simple, light, and delicious.

I actually left out the buttermilk because I didn't want to buy a big carton for only 1/4 cup. I can't imagine that small of an amount making a difference in the recipe, unless it's just to thin it out, and I liked the consistency without it.

1 (7-ounce) container pesto

3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup buttermilk

Stir together all ingredients in a medium bowl until blended. Cover and chill. Serve with assorted fresh vegetables.

81. Easy Lasagna

2010-12-03T08:08:00.001-06:00

From 2006 Southern Living Annual Recipes

My friend Jenny cut and colored my hair (red!) last night, so I had made this the night before for us to have for dinner.

I loved the idea of flavoring the ricotta with pesto...and it gave this dish a really distinct and different taste.

I always make my lasagna with ground beef...but I'm using hot Italian sausage from here on out. Delish!

I also cut the amount of cheese in half. I didn't put any within the layers, just two cups on top along with some Parmesan cheese. And, I used spaghetti sauce with mushrooms.

We both agreed this was a keeper!

1 pound mild Italian sausage

1 (15-oz.) container part-skim ricotta cheese
1/4 cup refrigerated ready-made pesto
1 large egg, lightly beaten
2 (26-oz.) jars pasta sauce
9 no-boil lasagna noodles
4 cups (16 oz.) shredded Italian three-cheese blend or mozzarella cheese

Remove and discard casings from sausage. Cook sausage in a large skillet over medium heat, stirring until meat crumbles and is no longer pink; drain.

Stir together ricotta cheese, pesto, and egg.

Spread half of 1 jar pasta sauce evenly in a lightly greased 13- x 9-inch baking dish. Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), half of ricotta mixture, half of sausage, 1 cup three-cheese blend, and remaining half of 1 jar pasta sauce. Repeat layers using 3 lasagna noodles, remaining ricotta mixture, remaining sausage, 1 cup three-cheese blend. Top with remaining 3 noodles and second jar of pasta sauce, covering noodles completely. Sprinkle evenly with remaining 2 cups three-cheese blend.

Bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and edges are lightly browned and bubbly. Let stand 15 minutes.

80. Quick Artichoke Dip

2010-11-26T21:10:00.002-06:00

From 2002 Southern Living Annual Recipes

The Iron Bowl (Auburn-Alabama football game) is practically a holiday in Alabama...Birmingham itself literally shuts down for four hours. I'm a Georgia fan (and I know I shouldn't say that with any pride this year), so I never have a dog in this hunt, but I'm always up for a party.

This dip made a fabulous addition to the spread at my friend Jenny's get-together. It was sooo easy to put make, and it was delicious...tangy, creamy, undertone of artichokes. The Italian dressing gave it great flavor. YUM!

1/2 cup reduced-fat mayonnaise

1/2 cup reduced-fat sour cream
1 (0.6-ounce) envelope Italian dressing mix
1 (16-ounce) can quartered artichoke hearts, drained
1/4 cup shredded Parmesan cheese

Process first 3 ingredients in a food processor until blended, stopping to scrape down sides. Add artichokes and cheese, pulsing 5 to 7 times or just until artichokes are coarsely chopped.

Spoon mixture into a serving bowl; cover and chill 1 hour.

79. Crunchy Pecan Pie Bites

2010-11-26T20:01:00.000-06:00

From 2008 Southern Living Annual Recipes

For my family, dessert isn't a big deal. We're much more interested in savory food, but we've learned to add in sweets as we've gained members over the years who won't accept having no dessert.

These were the perfect end to Thanksgiving meal...instead of tackling a full piece of pecan pie after a big dinner, these are ideal tidbits of a little something sweet. The original recipe makes six dozen, but it was easy to third.

They're flaky, crunchy, sticky, chewy bites...all the goodness of pecan pie in prettty little packages.

3 cups chopped pecans

3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
1/8 teaspoon salt
5 (2.1-oz.) packages frozen mini-phyllo pastry shells

Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.

Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.

78. Summer Squash Casserole

2010-11-26T19:49:00.000-06:00

From 2008 Southern Living Annual Recipes

For Thanksgiving, my parents make the turkey and dressing, and my sister and I cook the rest of the side dishes and desserts.

My family has been great testers of the recipes I've been making for this challenge all year...but my sister was quick to point out that she wanted me to make "real" green bean casserole for the holiday.

So, since squash casserole isn't a staple of our Thanksgiving dinner, I decided to experiment with this dish. While the squash mixture was good, we weren't fans of the stuffing topping. The herb seasoning was just too overpowering. That said, I think this would be fantastic with crushed Ritz crackers on top.

1 1/2 pounds yellow squash

1 pound zucchini
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup grated carrots
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped
1 (8-oz.) package herb-seasoned stuffing
1/2 cup butter, melted

Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

77. Broccoli-Spinach Casserole

2010-11-21T19:50:00.001-06:00

From 2006 Southern Living Annual Recipes

Every good Southern woman knows a delicious casserole begins with a can of cream of mushroom soup and ends with a topping of crumbled Ritz crackers...and this one's no exception.

I can guarantee that this dish will make fans out of broccoli and spinach haters. It has tons of goodness holding it together. I served it with steak, and it was a fantastic accompaniment. Perfect for a potluck, too. Plus, it's easy to put together (and halve, as well).

I got home from the grocery store and realized I didn't have any mayonnaise (how is that possible?), so I substituted some dijonnaise I had on hand...and it added a perfect extra flavor to the dish. I'll definitely make that "mistake" again.

2 (10-oz.) packages frozen chopped broccoli, thawed

2 (10-oz.) packages frozen chopped spinach, thawed and drained
2 (10 3/4-oz.) cans cream of mushroom soup
4 large eggs, lightly beaten
1 large sweet onion, diced
2 cups (8 oz.) shredded sharp Cheddar cheese
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
36 round buttery crackers, crushed

Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed crackers.

Bake at 350° for 40 to 45 minutes or until set.

76. Eggnog Pound Cake

2010-11-21T13:30:00.000-06:00

From 2009 Southern Living Annual Recipes

I've been hanging on to this recipe all year, waiting for eggnog to hit the shelves, which I mistakenly thought happened after Thanksgiving.

This cake is a such a surprise in your mouth. It looks like a traditional pound cake, so that's what you're expecting, and then you're hit with the rich, creamy, decadent flavor of egg nog, which takes this dessert to a higher level. What a perfect addition to any holiday gathering. It just tastes like Christmas.

My only complaint was that this over-browned in my oven, which always cooks true, so I will decrease the cooking time next go-round.

1 (16-oz.) package pound cake mix

1 1/4 cups eggnog
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract

Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

75. Chicken Spaghetti Supreme

2010-11-18T07:00:00.000-06:00

From 2006 Southern Living Annual Recipes

My standard recipe for chicken spaghetti, handed down from my mother, is made with a sauce of Velveeta and cream of mushroom soup. When I saw an entirely different version, I knew I had to give it a try.

The tomatoes stew and become tender in the oven, and the mushrooms soak up the flavor of the Italian dressing. When you shred the chicken and stir it all together, it makes such a wonderful sauce. Adding the cheese at the end thickens it up perfectly.

This is definitely a must-make!

4 skinned and boned chicken breasts

2 bunches green onions, chopped
1 (8-oz.) package sliced fresh mushrooms
1 pt. grape tomatoes, halved
1 cup Italian dressing
1 (8-oz.) package spaghetti
1/2 cup freshly grated Parmesan cheese

Place chicken breasts in a single layer in a lightly greased 13- x 9-inch baking dish. Top evenly with onions, mushrooms, and tomatoes. Pour dressing evenly over chicken and vegetables.

Bake, covered, at 375° for 45 minutes. Remove chicken and vegetables from oven; let stand 10 minutes. Shred chicken using two forks.

Cook pasta according to package directions, and drain. Combine shredded chicken mixture and spaghetti, tossing well. Top evenly with 1/2 cup Parmesan cheese.

74. Monster Meatball Sandwiches

2010-11-14T08:00:00.000-06:00

From 2008 Southern Living Annual Recipes

These had all the potential to be great...but, somehow, they just weren't. I expected the meatballs to have a sweet, thick coating, but they ended up tasting bland. I wonder how they'd be if they were just cooked in the chutney, without the chicken broth to dilute the flavor.

I couldn't find the particular relish the recipe called for, so I got sweet-n-hot salad peppers and chopped them up. They added all of the flavor to these sandwiches. I ended up putting them both on the bottom and top, so that every bite had crunch.

I loved the presentation for entertaining, so I'll definitely try this recipe again with some adjustments.
32 bite-size frozen meatballs

1 (9-oz.) jar mango chutney
1 cup chicken broth
16 fresh dinner rolls
1 (16-oz.) jar sweet-hot pickle sandwich relish

Stir together first 3 ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 25 to 30 minutes.

Cut rolls vertically through top, cutting to but not through bottom. Place 2 meatballs in each roll. Top with desired amount of relish.

73. Spicy Party Spread

2010-11-13T21:00:00.002-06:00

From 1997 Southern Living Annual Recipes

Don't let this picture keep you from making this dish...I could not make it photograph well, but it was ridiculously delicious!

The oddest part of this recipe when I first read it was the pecans...and I still can't figure them out. You can't pick up their taste or the texture in this dish.

That said, it was soooo good. It was creamy, cheesy, and "taco" spicy (almost like it had meat in it). Next time, I think I'll add pickled jalapeno slices on top at the end, for color, texture, and a little extra kick.

This is a fantastic football party dip...it's great hot or room temp. The dish was cleaned out in no time!

1/3 cup chopped pecans

1 1/2 teaspoons butter or margarine, melted
Pinch of salt
1 (8-ounce) package cream cheese, softened
2 tablespoons taco seasoning
2 to 3 green onions, chopped
1/3 cup (1.3 ounces) shredded Cheddar cheese
1/2 cup picante sauce

Bake pecans in a shallow pan at 275°, stirring occasionally, 20 to 30 minutes or until toasted. Stir in butter, and sprinkle with salt.

Stir together cream cheese and next 4 ingredients; stir in pecans, and spoon into an 8-inch square baking dish.

Bake, covered, at 375° for 45 minutes or until thoroughly heated. Serve with crackers or corn chips.

72. Tomato 'n' Beef Casserole With Polenta Crust

2010-11-11T07:00:00.001-06:00

From 2009 Southern Living Annual Recipes

I've had this one on my list for awhile, thinking it would be a nice twist on the traditional "baked ziti" type of casserole, with polenta in place of the pasta.

And while this was good, it wasn't great. The polenta was delicious, with the steak seasoning and cheese, but the meat mixture lacked flavor. Perhaps I should have used hot Italian sausage...or Italian instead of plain tomatoes.

Some of the reviews on the SL site suggested pre-baking the layer of polenta to form more of a "crust," but I decided to follow the recipe, and I didn't mind the soft texture of the polenta.

Overall, this was an okay casserole that could be great with a few tweaks.

1 teaspoon salt

1 cup plain yellow cornmeal
1/2 teaspoon Montreal steak seasoning
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1 pound ground chuck
1 cup chopped onion
1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
1 tablespoon olive oil
2 (14 1/2-oz.) cans petite diced tomatoes, drained
1 (6-oz.) can tomato paste

Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.

Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.

Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly.

71. Sausage-Cheese Muffins

2010-11-09T19:28:00.000-06:00

From 2006 Southern Living Annual Recipes

I absolutely love sausage balls...I make them every chance I get, from brunches to football season to Christmas morning. So, I was intrigued by this recipe, which sounded very similar, just in a different presentation (and minus all of the rolling!).

But, I was surprised that these had a different sort of taste...delicious, but different. They were a little more dense...and one was very filling.

They turned out beautifully, presentation-wise, and would make a great addition to any entertaining.

Note: These lose their flavor at room temperature, so be sure to serve warm.
1 (1-lb.) package ground pork sausage

3 cups all-purpose baking mix
1 1/2 cups (6 oz.) shredded Cheddar cheese
1 (10 3/4-oz.) can condensed cheese soup
3/4 cup water

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.

Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.

Bake at 375° for 20 to 25 minutes or until lightly browned.

70. Hot Roast Beef Party Sandwiches

2010-10-31T21:00:00.001-05:00

From 2007 Southern Living Annual Recipes

So...I could picture the type of rolls that this recipe called for, but neither of the two stores by my house had them. But, I knew it was important that the rolls be "connected," so I just used Sister Schubert rolls that I thawed.

These rolls had EVERYTHING going on...salty from the roast beef, sweet from the preserves, crunchy from the nuts, and creamy from the mayo/mustard.

They don't photograph that "pretty," and they're a little messy...but they're absolutely delicious!

1/2 cup finely chopped walnuts

2 (9.25-oz.) packages dinner rolls
2/3 cup peach preserves
1/2 cup mustard-mayonnaise blend
3/4 pound thinly sliced deli roast beef, chopped
1/2 pound thinly sliced Havarti cheese
Salt and pepper to taste (optional)

Heat walnuts in a small nonstick skillet over medium-low heat, stirring occasionally, 5 to 6 minutes or until lightly toasted.

Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with beef and cheese. Sprinkle with salt and pepper to taste, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.

Bake at 325° for 20 to 25 minutes or until cheese is melted. Slice into individual sandwiches.

69. Chicken-and-Wild-Rice Soup

2010-10-31T20:00:00.008-05:00

From 2004 Southern Living Annual Recipes

I love having a pot of soup cooking on the stove on Halloween, and it's usually the first time in the South when it's actually cold enough to break out the soup & stew recipes.

This has tons of flavor and comes together quickly. It's creamy (but not rich) and packed with lots of veggies. Most of the reviews I read on SL's site suggested using broth instead of the water for additional flavor...I used a four-cup container of chicken broth along with one cup of water.

1 small onion, chopped
1 cup shredded carrots
5 cups water
1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
1 (10-ounce) package frozen chopped broccoli
2 cups chopped cooked chicken
1 (8-ounce) loaf pasteurized prepared cheese product, cubed
1 (10 3/4-ounce) can cream of chicken soup, undiluted

Sauté onion and carrots in a lightly greased Dutch oven over medium heat 5 minutes. Add 5 cups water, seasoning packet from rice, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts. Serve immediately.

68. Snappy Reuben Rolls

2010-10-24T20:10:00.000-05:00

From 2002 Southern Living Annual Recipes

I felt like having snacks for dinner tonight, so I went through my appetizer file and found this recipe.

I love anything wrapped in crescent rolls...sweet, flaky goodness. This had all of the flavor of a Reuben sandwich in a neat, little package. The sauerkraut-Thousand Island mixture had tons of tang.

I was concerned that the cheese in the filling would melt out during baking and make a mess, but these stayed together nicely. Perfect football food!!

1 (8-ounce) package refrigerated crescent rolls
1 (10-ounce) can sauerkraut, drained
2 tablespoons Thousand Island salad dressing
1 teaspoon dry mustard
8 (1/2-ounce) thinly sliced deli corned beef slices
2 Swiss cheese slices, cut into 16 (1/2-inch) strips

Unroll crescent rolls, and separate into 8 triangles. Roll each dough portion into a 7-inch triangle.

Stir together sauerkraut, salad dressing, and mustard. Place 1 corned beef slice across wide side of 1 triangle, folding to fit, if necessary.

Spread 2 tablespoons sauerkraut mixture over corned beef, and top with 2 cheese strips. Roll up, beginning with wide end of triangle. Repeat with remaining triangles, sauerkraut mixture, corned beef, and cheese. Place rolls, point sides down, on an ungreased baking sheet.

Bake rolls at 375° for 15 to 17 minutes or until golden brown.

67. Marzetti's Spaghetti

2010-10-21T19:49:00.002-05:00

From 1999 Southern Living Annual Recipes

I know it's been awhile since my last post...I've taken a little (unintentional) cooking hiatus. BUT, I'm back, and I'm determined to finish out the last 33 recipes by the end of the year. (Yikes!)

So, I remember my mother making "mezzetti" as a casserole when I was a kid, and when I saw this variation of the recipe, I figured the flavors would be the same.

This is absolute comfort food. It's creamy and cheesy, but not too rich. There's plenty of tomato flavor, but it's definitely an untraditional topping for spaghetti.

It's a little on the thin side, and I was surprised the Velveeta didn't thicken it up more.

The recipe makes 12 servings, so I "thirded" it...and it still made quite a lot.

3 pounds ground beef

3 large onions, chopped

3 (14.5-ounce) cans diced tomatoes

3 (10 3/4-ounce) cans cream of mushroom soup, undiluted

1 (46-ounce) can tomato juice

3 tablespoons Worcestershire sauce

1 teaspoon salt
1 1/2 teaspoons hot sauce
1 (16-ounce) loaf process cheese spread, cubed
1 (8-ounce) loaf process cheese spread, cubed
16 ounces spaghetti, cooked

Cook ground beef and onion in a stockpot over medium heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomatoes and next 5 ingredients; bring to a boil. Reduce heat, and simmer 15 to 20 minutes. Stir in process cheese spread until melted. Serve over spaghetti.

66. Banana-Pecan Pound Cake

2010-09-24T08:00:00.000-05:00

From 2006 Southern Living Annual Recipes

I originally came across this when I was searching for a cupcake recipe. Turns out, I didn't have enough liners when I got home, so I went with the suggested cake variation.

This pretty much tasted like banana bread (and less like "cake"), because it wasn't super sweet. On the other hand, it wasn't super moist, either, like traditional banana bread.

I was kind of so-so on this recipe...but it went FAST at work!

1 (16-oz.) package pound cake mix

3 large bananas, mashed
2 large eggs
1/3 cup milk
1-1/4 cup chopped toasted pecans

Beat first 4 ingredients at low speed with an electric mixer 30 seconds. Scrape down sides, and beat at medium speed 3 minutes. Stir 1 cup pecans into batter.

Sprinkle 1/4 cup pecans evenly on bottom of a greased and floured 10-inch Bundt pan; spoon batter into prepared pan. Bake at 350° for 35 to 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.

65. Mini Pesto-Turkey Meatloaves

2010-09-19T17:00:00.003-05:00

From 2009 Southern Living Annual Recipes

Y'all...don't be put off by the picture. I, too, was a little dismayed when I pulled them from the oven. Ground turkey just doesn't cook up "pretty."

But, let me tell you, these totally deliver in flavor. The pesto knocks them out of the park. I was concerned about them being dry, since there's no sauce and turkey is so lean, but they were so surprisingly moist.

I love the muffin presentation of them, too. Serve two or three per person, add a starch and a salad, and you're done.

1 to 1 1/2 lb. ground turkey

1/4 cup panko
1 medium onion, shredded
1 large egg, lightly beaten
3 tablespoons refrigerated pesto
2 tablespoons chopped fresh basil
1 teaspoon salt
1 1/4 cups (5 oz.) freshly shredded mozzarella cheese, divided

Preheat oven to 375°. Gently combine ground turkey, next 6 ingredients, and 1/2 cup cheese just until combined, using hands. Spoon turkey mixture into 12 lightly greased muffin cups.

Bake at 375° for 16 minutes. Sprinkle with remaining 3/4 cup cheese. Bake 5 minutes or until cheese is melted and a meat thermometer inserted into centers of meatloaves registers 165°.

64. BBQ Chicken Quesadilla Torta

2010-09-13T08:00:00.010-05:00

From 2007 Southern Living Annual Recipes

For our third game-day recipe, we went a little heartier, for some substance...and this fit that bill. It was incredibly filling!

The combination of barbecue with Mexican ingredients like black beans, cheese, and guacamole seemed a little odd to me, but I was intrigued enough to try it out. (And, I wanted to put my never-used springform pan to a good savory use!)

The flavors really worked well together...and this could easily be a main dish recipe. We were STUFFED!

1/2 pound (about 2 cups) chopped barbecued chicken

1 (15-oz.) can black beans, rinsed and drained
1/2 cup barbecue sauce
4 (10-inch) burrito-size flour tortillas
1 cup seeded, diced plum tomatoes (about 2 large)
2 green onions, finely chopped
2 cups (8 oz.) shredded Mexican-style cheese blend
Toppings: sour cream, guacamole

Stir together barbecued chicken, black beans, and 1/2 cup barbecue sauce in a medium bowl.

Place 1 tortilla in a lightly greased 10-inch springform pan, and spread with one-third chicken mixture. Sprinkle with one-third each of tomatoes, green onions, and cheese. Repeat layers twice. Top with remaining tortilla, and gently press. Cover pan with aluminum foil.

Bake at 400° for 15 to 20 minutes or until golden brown. Remove sides of pan, and cut into wedges. Serve with desired toppings.

63. Cream Cheese-Vegetable Squares

2010-09-12T08:00:00.006-05:00

From 2004 Southern Living Annual Recipes

Here's the second of three appetizers we made to kick off college football season. I've had this one earmarked for awhile, and I was really excited to try it.

It's a great blend of creamy and crunchy, and the crescent rolls on the bottom were hearty enough for this to be a "pick-up" dish.

The suggestion was to cut these into 20 squares, but we went a little larger. I think they would have been easier to handle and eat cut smaller.

The cream cheese mixture had a delicious flavor, but the spread was almost a little bit too thick. It's a rich combination, so I'm thinking that a thinner layer would work better.

1 (8-ounce) package refrigerated crescent rolls

1 (8-ounce) package 1/3-less-fat cream cheese, softened
1/2 cup light mayonnaise
1 (1-ounce or 1.4-ounce) envelope Ranch salad dressing mix
1 cup broccoli slaw mix*
1 cup (4 ounces) finely shredded Cheddar cheese

Press crescent roll dough into a 13- x 9-inch baking pan; press perforations to seal.

Bake at 350° for 12 minutes or until golden; cool.

Stir together cream cheese, mayonnaise, and dressing mix; spread over crust. Sprinkle with broccoli slaw, and top with cheese; gently press into cream cheese mixture. Cover and chill at least 2 hours. Cut into squares before serving.

62. Warm-and-Spicy Salsa

2010-09-11T08:00:00.010-05:00

From 1999 Southern Living Annual Recipes

One of my favorite parts of football season is having "carpet picnics," a la Pretty Woman. I love making a meal out of a bunch of appetizers.

So, for the kick-off Saturday, my friend Jenny and I cooked up a bunch of nibbles, starting with this recipe. Two more to come...

We went to the store on game day, and the Rotel section had taken a pretty good hit, so we had to get the Mexican variety. It kicked this salsa up big time!

There's a lot of acid in this dish, particularly from the vinegar, so it's not for the faint of heart, but I loved the slight crunch of the onions and celery. A warm salsa was new to me, and I really liked the variation.

1 cup white vinegar

1 large onion, diced
2 celery ribs, diced
3 garlic cloves, pressed
3 (10-ounce) cans diced tomatoes and green chiles, undrained
1 (16-ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper

Bring first 4 ingredients to a boil in a saucepan over medium heat; add tomatoes and green chiles and remaining ingredients. Return to a boil, stirring occasionally. Serve warm with tortilla chips.

61. 1-2-3 Jambalaya

2010-08-20T20:00:00.000-05:00

From 1997 Southern Living Annual Recipes

OH MY! This dish was amazing!

It had tons of flavor, and it was a cinch to put together. You can adjust the seasonings for your taste, but I went for the higher suggestion of Creole seasoning and hot sauce, and it brought me right to New Orleans.

There were so many great reviews for this recipe on SL's site, which is always a seller...but I'm glad I read them, because many suggested bringing the mixture to a boil before putting it in the oven to ensure that the rice cooks enough. It cooked perfectly!

It was absolutely delicious...a great recipe for entertaining, because it feeds a crowd and it's low-maintenance. This one's definitely going in the rotation.
1 large onion, diced

1 large green bell pepper, diced
1 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
4 cups chopped cooked chicken
3 cups uncooked long-grain rice
2 (10 1/2-ounce) cans French onion soup, undiluted
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can beef broth
2 to 3 teaspoons Creole seasoning
2 to 3 teaspoons hot sauce
Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.

Bake, covered, at 350° for 40 minutes, stirring after 30 minutes.

60. Chiles Rellenos Quiche

2010-08-19T21:00:00.000-05:00

From 2003 Southern Living Annual Recipes

This was the winner of the May "What Should I Cook?" poll...and, wise choice, readers. It was delectable.

The quiche was light and fluffy, thanks to the ricotta. Don't be alarmed by the chiles for a gathering...it's mild enough for a crowd (and for brunch/breakfast). I wanted a little bit more of a kick, so I added pickled jalapeno slices to mine...perfect.

2 (4-ounce) cans diced green chiles, drained

2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese With Peppers
2 cups milk
1 cup BISQUICK Original All-Purpose Baking Mix
4 large eggs, lightly beaten
1 cup Ricotta cheese

Preheat oven to 350°. Coat a 12- x 8- x 2-inch baking dish with cooking spray. Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into baking dish.

Beat milk, baking mix, and eggs at low speed with an electric mixer until smooth. Stir in ricotta cheese; spoon mixture evenly over chiles and cheeses in baking dish.

Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.

59. Lean Green Lettuce Tacos

2010-08-06T20:00:00.002-05:00

From 2008 Southern Living Annual Recipes

When I saw this recipe, I was intrigued by the idea of adding vegetables to a traditional taco mix...and it totally worked. The zucchini and squash gave the dish great texture. The lime juice squeezed over the top at the end added a bright, fresh, citrus flavor.

I was going to serve these with a side of brown rice, but I ended up adding the cooked rice right into the beef-vegetable mix and serving it all together in lettuce leaves.

This was a delicious dinner...and it also made for a yummy cold dip with corn chips the next day!

1 small zucchini, diced

1 small yellow squash, diced
1/2 pound extra-lean ground beef
1 tablespoon olive oil
1 (1.25-oz.) taco seasoning
1 (8-oz.) can tomato sauce
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
8 romaine lettuce leaves

Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.

Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.

Serve meat mixture in romaine lettuce leaves with desired toppings.

58. Moist Chocolate Cupcakes

2010-07-29T20:00:00.002-05:00

From 2008 Southern Living Annual Recipes
I've been watching the new TV show DC Cupcakes, and while I don't have a big sweet tooth, it gave me a huge craving. So, I dug into the SL cookbooks and found this recipe.

The sour cream makes these cupcakes, as promised, incredibly moist. Because it's made with German chocolate cake mix, the chocolate taste was very subtle, and I wished for a little more chocolate flavor. I topped these with cream cheese frosting, but I think a chocolate buttercream would have worked well, too.

I took most of these into work, and they were quickly consumed! One co-worker, over the course of the day, had SEVEN. That's right.

1 (18.25-oz.) package German chocolate cake mix

1 (16-oz.) container sour cream
1/4 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
Paper baking cups
Vegetable cooking spray

Preheat oven to 350°. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and let cool completely (about 1 hour).

57. Lasagna Pizza Cups

2010-07-29T08:00:00.002-05:00

From 2008 Southern Living Annual Recipes

I'm getting so excited about college football starting back up again, and that means it's time to start testing some game-day recipes. These fit the bill perfectly...the goodness of lasagna (pizza?) wrapped up in a little package. Bread, cheese, meat, and sauce...all good.

Don't even try to eat these with a knife and fork. You might think it would be too messy to eat with your hands, but everything stays together perfectly. Serve with warmed up sauce for dipping. You can see that I had these for dinner with a salad, but these will definitely make a reappearance on my tailgate menu this fall.

My only complaint was that the biscuit didn't have a lot of flavor. The next time I make these, I think I'm going to brush both sides with a little garlic butter to punch up the taste. And, I can't wait to try these with different fillings, like pepperoni or sausage.

1/2 pound lean ground beef

1 small onion, chopped
2 garlic cloves, minced
1 (15-oz.) jar pizza sauce
1 (7.5-oz.) can refrigerated buttermilk biscuits
1/2 cup ricotta cheese
3/4 cup (3 oz.) shredded mozzarella cheese

Preheat oven to 375°. Cook first 3 ingredients in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain well. Return meat mixture to skillet; stir in 1 cup pizza sauce. Remove from heat.

Press biscuits on bottom and up sides of lightly greased muffin cups. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.

Bake at 375° for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.

Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.

56. Ham-and-Tomato Pie

2010-07-25T11:00:00.014-05:00

From 2007 Southern Living Annual Recipes

Summer on a plate.

This pie was gorgeous, both in appearance and in taste, from the freshness of the basil and firm tomatoes to the heartiness of the ham and cheese.

It was wonderful as dinner with a salad...but even more delicious cold for lunch the next day.

The first slice I had, I worried that it was a little too salty, and I thought about halving the ham or cutting out one layer of cheese the next time I made it.

The next day, however, the flavors were just right...both light and rich, and not too salty. This was a perfect summer dish, for any meal of the day.

1 (8-oz.) package diced cooked ham
1 (9-inch) frozen unbaked pie shell
1 tablespoon Dijon mustard
1 cup (4 oz.) shredded mozzarella cheese, divided
2 medium plum tomatoes, thinly sliced
1 large egg
1/3 cup half-and-half
1 tablespoon chopped fresh basil
1/8 teaspoon pepper

Sauté ham in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve.

55. Garlic Herb Tilapia with Fruit Salsa

2010-07-12T19:30:00.007-05:00

From 2007 Southern Living Annual Recipes

I'm wary of cooking fish at home, but when I do, I always opt for the grill or oven. I've stayed away from cooking it on the stovetop because I'm always worried I'll overcook the outside and leave the inside underdone.

But, I bit the bullet...and it was a big success!

The spice rub gave the fish great seasoning, and the flavor paired nicely with the salsa, which was an ideal blend of spicy and sweet, with tomatoes and onions mingling with big, juicy pieces of mango and peach.

I used thawed frozen fish, and my grocery store didn't have any tilapia, so I used mahi mahi instead.

This had a beautiful presentation and amazing taste...easy enough to put together quickly for a weeknight meal but also perfect to serve company.

1 1/2 pounds tilapia fillets (about 4 fillets)
1 tablespoon McCormick Grill Mates Roasted Garlic and Herb Seasoning
1 cup refrigerated fruit salsa
1/2 cup seeded and chopped cucumber
2 tablespoons butter

Rub tilapia fillets evenly with seasoning. Stir together salsa and cucumber in a small bowl.

Melt butter in a large nonstick skillet over medium-high heat; add tilapia, and cook 3 to 4 minutes on each side or until well browned and done. Serve immediately with salsa mixture.

54. Shrimp Scampi

2010-07-09T20:20:00.001-05:00

From 2008 Southern Living Annual Recipes

I love shrimp, and while I cook it at home fairly often, I have only ordered scampi at restaurants, so I wanted to give it a try at home.

The photo doesn't do this dish justice...it looks bland, but it actually had tons of flavor. For a recipe with a good amount of butter, it wasn't heavy at all...very light and fresh, with the shrimp coated in garlic and the lemon giving the dish a burst of brightness.

1 pound peeled, large raw shrimp (31/35 count)
1 (12-oz.) package angel hair pasta
1/2 cup butter
1/4 cup finely chopped onion
3 garlic cloves, finely chopped
1 teaspoon salt-free Italian-herb seasoning
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/4 cup freshly grated Romano or Parmesan cheese

Prepare angel hair pasta according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Stir in Italian-herb seasoning and Worcestershire sauce.

Reduce heat to medium. Add shrimp, and cook, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in lemon juice. Toss shrimp mixture with pasta, and sprinkle with cheese. Serve immediately.

53. Root Beer Baked Beans

2010-07-06T07:00:00.003-05:00

From 2004 Southern Living Annual Recipes

I'm not a huge baked beans fan, but I know my family loves them, so I decided to make this for our Fourth of July BBQ. I was intrigued by the substitution of root beer for the traditional brown sugar element.

And, I thought these were good (but, to me, baked beans are baked beans)...but they were a hit with my family. They had a nice smoky flavor, thanks to the bacon and barbecue sauce, and they were a cinch to put together.

3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

52. Sausage Roll Casserole

2010-07-05T07:00:00.033-05:00

From 2008 Southern Living Annual Recipes

As a former competitive tennis player, I treat Breakfast at Wimbledon almost like a holiday, and I always make brunch. This year, I tried a recipe that I've had earmarked for awhile. It was easy to assemble the afternoon before and just pop in the oven when I woke up.

I'm not sure how far the Sister Schubert distribution network goes, but here in Alabama, she's a frozen bread queen, from her yeast rolls (that are a perfect vehicle for sliced pork tenderloin) to her amazingly sinful orange rolls. Her sausage rolls are her famous yeast rolls with a slice of smoked sausage inside.

So, this recipe is basically a breakfast bread pudding with Sister Schubert rolls as the bread base. The top layer of bread crunched up nicely, while the second layer of bread held the creamy egg-milk-cheese mixture, all with a nice kick of salt from the bits of sausage. It made for a hearty breakfast, perfect alongside fresh fruit.

5 large eggs
1 cup milk
1 1/2 teaspoons Dijon mustard
3/4 teaspoon salt
1/8 to 1/4 tsp. ground red pepper
1 (18-oz.) package frozen sausage wrap rolls (Sister Schuberts)
1 1/2 cups grated Cheddar cheese

Whisk together first 5 ingredients until blended.

Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage.

Layer half of rolls in a lightly greased 11- x 7-inch baking dish; sprinkle with half of cheese. Repeat layers once. Pour egg mixture over rolls and cheese. Cover and chill 4 to 24 hours.

Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. 1 cup milk

51. Buttery Dijon Deviled Eggs

2010-07-04T19:28:00.002-05:00

From 2005 Southern Living Annual Recipes

While I'm a huge fan of deviled eggs, I've never actually made them myself...which is a Southern food crime.

So, when my friend Jenny said she wanted to learn how to poach eggs and make Giada's Eggs Florentine, we decided to make it an "egg night" and knock out two dishes.

These were rich and creamy, with the butter and Dijon, but I thought this dish needed more texture/crunch. I think I prefer the standard mayo-mustard-dill pickle relish recipe...but I'm glad I finally knocked this classic off my "to-make" list!

(By the way, the Eggs Florentine were DIVINE!)

1 dozen large eggs, hard-cooked and peeled1/4 cup butter, softened
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
Salt to taste
Ground white pepper to taste
Paprika (optional)

Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in butter and next 4 ingredients. Stir in salt and white pepper to taste. Spoon or pipe yolk mixture evenly into egg white halves. Sprinkle with paprika, if desired. Cover and chill at least 1 hour or until ready to serve.

June Poll Results

2010-07-01T06:00:00.000-05:00

The winner of the June "What Should I Cook Poll?" was Shrimp and Pasta Salad, so it's going on the agenda. Thanks for voting!

The five new recipes in this month's poll received the SL food staff's highest rating in 2008, so let me know what you'd like to see me cook.

Well, it's halfway through the year...and I'm halfway through the challenge!

This should be a busy cooking weekend, with Breakfast at Wimbledon and the Fourth of July, so look for a bunch of new recipes!

50. Sausage 'n' Spinach Pasta Bake

2010-06-29T20:10:00.005-05:00

From 2007 Southern Living Annual Recipes

Even though my niece's swim meet was rained out, I was so happy to be in my kitchen tonight, cooking in the stormy weather with a casserole bubbling in the oven and smelling great. It may be ridiculously hot in Alabama right now, but it felt like a cozy, casserole, comfort-food night in my house.

This was insanely good. The key element was the cream cheese; it gave the dish a creamy, delectable quality and tied all of the other ingredients together. You could also easily substitute chicken for personal preference.

8 ounces uncooked rigatoni

1 tablespoon olive oil

1 cup finely chopped onion (about 1 medium)

1 (10-oz.) package frozen chopped spinach, thawed
3 cups cooked, crumbled hot Italian sausage
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/4 teaspoon salt
1 1/2 cups (6 oz.) shredded mozzarella cheese

Prepare rigatoni according to package directions.

Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

Drain chopped spinach well, pressing between layers of paper towels.

Stir rigatoni, spinach, sausage, and next 3 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

49. Spicy Queso Dip

2010-06-28T19:00:00.003-05:00

From 2008 Southern Living Annual Recipes

I didn't cook much in college, but one of my game-day staples was Rotel dip (along with pigs in a blanket and frozen mini quiches).

Here's a grown-up version, adding sausage, black beans, and spinach to the typical Rotel tomatoes and cheese. It's hearty and spicy, packed with meat and veggies to take it to the next level.

This definitely will be part of my rotation this fall...just easily prepare and leave in the crockpot for football game snacking.

1 (16-ounce) package spicy ground pork sausage
2 (16-ounce) cartons refrigerated hot queso dip
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, undrained

Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain.

Meanwhile, heat queso dip according to package directions in a 2-quart microwave-safe bowl. Stir in sausage, spinach, and beans. Add tomatoes and stir until thoroughly combined. Serve hot with tortilla chips.

48. Corn, Avocado, and Black Bean Salsa

2010-06-20T20:30:00.005-05:00

From 2007 Southern Living Annual Recipes

If my dad ever decided to change careers, he'd make a great sous chef, as he loves to prep/chop food. When I arrived with the ingredients for this recipe for our family cookout today, he had started dicing the jalapeno before I had even unloaded my bags. Working alongside my father in the kitchen as we prepared this dish was the best way to spend Father's Day.

And, this salsa was gobbled up. The simplicity let each ingredient really shine. The avocados gave it a creamy texture, while the lime juice delivered a fresh, bright flavor and the spices brought a little kick. And, the fact that it was low-fat made my sister a big fan.

2 medium-size ripe avocados, cubed
1 (15.5-oz.) can black beans, rinsed and drained
1 (15 1/4-oz.) can whole kernel corn, rinsed and drained
1 fresh jalapeño pepper, seeded and diced
1/3 cup chopped red onion
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper

Gently stir together all ingredients in a large bowl. This can be made up to four hours in advance of serving.

47. Brownie-Mint Pie

2010-06-20T07:00:00.007-05:00

From 1997 Southern Living Annual Recipes

I've always had an affinity for the chocolate-mint combination, from Thin Mint cookies to York Peppermint Patties to Baskin-Robbins mint-chocolate-chip ice cream.

But, I have a particular fondness for Andes mints. I associate them with great memories of having dinner (fried crab claws) with my grandparents at a restaurant in Eufaula where they sold them by the cash register.

So, I was curious about this pie. It was good, with a "hint of mint" taste to the brownie. What I didn't really love was the crust...taste-wise, it brought nothing to the table. I think it would have been better just to make these as a pan of brownies, rather than as a pie.

1 (4.6-ounce) package chocolate mints
1 (15.8-ounce) package brownie mix
1 unbaked (9-inch) deep-dish frozen pastry shell

Chop chocolate mints; set aside 3 tablespoons. Prepare brownie mix according to package directions, stirring remaining chopped mints into brownie batter. Pour into pastry shell.

Bake at 350° for 45 minutes or until done; cool slightly. Serve with ice cream, hot fudge topping, and 3 tablespoons chopped mints.

46. Steak-and-Spinach Salad With Hot Pan Dressing

2010-06-19T15:00:00.007-05:00

From 2005 Southern Living Annual Recipes

Back in January, a good friend and I started getting together one Friday night a month for me to teach her how to cook. A self-proclaimed disaster in the kitchen, she wanted to learn how to make dishes she didn't think she had the patience or ability to pull off. Tons of laughter and great conversations later, we've made some delicious dishes and really gotten her out of her comfort zone.

Last night, we killed two birds with one stone by making a recipe for my challenge...with fantastic results.

The steak, not a cut I would normally choose, was cooked perfectly (medium rare) with a great sear. The warm dressing for the salad had a deep, rich flavor, finished off with a burst of acidity from the lemon juice added at the end. Throw in tangy feta cheese on top and a piece of crunchy garlic bread, and this was a dinner that was so incredibly satisfying...and very easy to put together.

1 (1 1/2-pound) top sirloin steak1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon butter, divided
1 teaspoon olive oil, divided
2 medium portobello mushroom caps, sliced
2 teaspoons minced garlic
1/2 cup red wine
1/2 cup beef broth
1/4 cup balsamic vinegar
1 (6-ounce) package baby spinach
2 plum tomatoes, sliced
1 small red onion, thinly sliced
1/2 lemon
1/3 cup crumbled Roquefort cheese

Sprinkle steak evenly with salt and pepper.

Heat a large nonstick skillet over medium heat for 2 minutes. Melt 1/2 teaspoon butter with 1/2 teaspoon oil. Add steak, and cook until well browned on one side, about 6 minutes. Turn steak, and cook 3 more minutes (rare), 4 minutes (medium-rare), or 5 minutes (medium). Remove steak from pan, and set aside.

Melt remaining 1/2 teaspoon butter with 1/2 teaspoon oil in skillet over medium heat. Sauté mushrooms and garlic 4 minutes. Stir in wine, broth, and balsamic vinegar, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and cook 4 to 5 minutes.

Toss together spinach, tomatoes, onion, and hot mixture in pan; divide evenly between 4 plates. Squeeze lemon, drizzling juice evenly over top.

Cut steak into 1/2-inch slices, and arrange over salads. Sprinkle cheese evenly over top.

45. Greek Pizza

2010-06-16T19:53:00.001-05:00

From 2007 Southern Living Annual Recipes

As much as I love pizza, it's surprising that I've never made it at home, especially since it's so easy, with store-bought crust (yes, I need to learn how to make my own next).

What really jumped out to me with this recipe was using hummus instead of tomato sauce. I used the roasted garlic variety, and it was a creamy, rich, unique base.

This recipe is incredibly versatile...and I made a few adjustments to fit my taste. I omitted the olives, bell pepper, and red onion....and used a handful of fresh baby spinach. The feta topping gave it a nice tangy burst of flavor. And, because none of the toppings needed to be cooked beforehand, this dish came together super-fast.

I used the thin-and-crispy variety of crust, and if you do the same, be sure to reduce the cooking time to 10 minutes to avoid over-browning.

1 (12-inch) prebaked pizza crust
1 cup deli hummus
1 cup grape tomatoes, halved
1/2 cup pitted kalamata olives, coarsely chopped
1/2 small green bell pepper, thinly sliced
1/2 cup chopped red onion
3/4 cup crumbled feta cheese
2 tablespoons olive oil (optional)

Spread crust evenly with hummus. Arrange tomatoes and next three ingredients over pizza. Sprinkle with feta cheese.

Bake at 450 degrees for 12 to 14 minutes or until cheese is lightly browned. Drizzle with olive oil, if desired.

44. Cranberry-Cinnamon Granola Bars

2010-06-15T08:00:00.001-05:00

From 2003 Southern Living Annual Recipes

My favorite 3:00 snack is a granola/protein/energy bar, and I've tried them ALL. So, I thought I'd make my own to compare.

When I looked at the recipe, I was a little worried that these would be really dry, considering that there's very little liquid holding them together. But, they were chewy and particularly "rich tasting" to be low-fat. The cranberries gave great little burst of tartness.

The recipe calls for these to be cut into nine bars (really, more like squares). Each bar has 139 calories, 2 grams of fat, 3 grams of protein, and 2 grams of fiber.

2 cups low-fat granola cereal
1/4 cup firmly packed brown sugar
1/4 cup sweetened dried cranberries
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Vegetable cooking spray

Combine first 6 ingredients, and press mixture evenly into an 8-inch square baking pan coated with cooking spray.

Bake at 350° for 15 minutes or until golden. Cool in pan on a wire rack 5 minutes, and cut into bars. Store in an airtight container.

43. Spinach-Stuffed Squash

2010-06-14T21:00:00.004-05:00

From 2002 Southern Living Annual Recipes

I adore squash, so this recipe was screaming my name. It had a creamy filling, with a crispy, salty, cheesy topping.

These had a beautiful presentation and would be perfect for company...little individual casseroles. I had the squash for dinner alone, but it would be a great side dish for chicken or pork.

4 large yellow squash
1/2 teaspoons salt, divided
1/4 cup butter or margarine, melted and divided
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon pepper
1 small onion, chopped
2 (10-ounce) packages frozen chopped spinach, cooked and well drained
1 cup sour cream
2 teaspoons red wine vinegar
1/4 cup fine, dry breadcrumbs
1 tablespoon cold butter or margarine, cut up

Combine squash, 1/2 teaspoon salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.

Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.

Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; saute 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13- x 9-inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.

Bake at 350° for 15 minutes or until thoroughly heated.

42. Balsamic-Blue Cheese Portobello Burgers

2010-06-04T20:09:00.002-05:00

From 2005 Southern Living Annual Recipes

It was a beautiful afternoon here today, so I wanted to grill burgers...with a twist.

The portobellos, after marinating for an hour, had a delicious flavor. They were tender and "meaty." I used feta cheese for personal preference, and it gave the burgers a creamy tang.

What I didn't love about this dish was the mayonnaise blend. After the mushrooms marinated in the balsamic vinegar mixture, they absorbed plenty of that flavor...so the balsamic vinegar in the mayo was a little bit too much for me.

2 large portobello mushroom caps, stemmed
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon minced fresh garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup crumbled blue cheese
2 tablespoons light mayonnaise
1 teaspoon balsamic vinegar
2 hamburger buns split
Optional: Lettuc leaves, tomato slices

Scrape gills from mushroom caps, if desired.

Combine 3 tablespoons vinegar, olive oil, garlic, pepper, and salt in a shallow dish or large zip-top plasic freezer bag. Add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.

Grill mushrooms, covered, over medium-high heat 3 to 4 minutes on each side or until tender. Remove mushrooms from grill and immediately sprinkle undersides evenly with blue cheese.

Stir together mayonnaise and 1 teaspoon vinegar. Spread mixture evenly on both sides of buns and top with mushrooms. Garnish as desired.

This post is part of Weekend Cooking.

41. Creamy Chicken and Noodles

2010-06-02T20:01:00.002-05:00

From 2007 Southern Living Annual Recipes

I've started keeping a folder in my car with printouts of recipes that I'd like to try for this challenge...so that I'm not caught unprepared at 7:00 at night in front of the grocery store, starving after a long day at work and a class at the gym...and very tempted to just get a frozen pizza.

It came in handy tonight...and this dish was divine. It was a cinch to put together and used many ingredients you probably already have on hand.

For as little as it cooked, it had tons of flavor, thanks to the Italian dressing mix. It had a "baked casserole" feel to it...a plate of comfort food. Next time, I think I'll add in fresh broccoli florets in with the boiling pasta to give the dish more color and texture...and get a veggie in for a complete meal.

1 (8-ounce) package egg noodles
2 tablespoons butter, softened
3 cups chopped cooked chicken
1 cup whipping cream
1/4 cup grated Parmesan cheese
1 (0.6-ounce) envelope Italian dressing mix

Cook noodles according to package directions. Drain well and return noodles to pan.

Stir in butter and toss to coat. Stir in remaining ingredients and cook mixture over medium-high heat, tossing to coat evenly, for 5 minutes or until thoroughly heated.

May Poll Results

2010-06-01T21:40:00.005-05:00

Chiles Rellenos Quiche and Tex Mex Chicken Cobbler tied in votes, so...I'll make both!

I'm going to make 10 recipes this month, instead of the usual 8, so that I hit the halfway point (50 recipes) by the end of the first half of the year.

New recipes for voting are up, so let me know your pick. I've changed it up a little this month...these are five recipes that received the SL test kitchen's highest rating in 2009.

40. Artichoke-Cheese Spread

2010-05-31T18:00:00.003-05:00

From 2004 Southern Living Annual Recipes

This was my other contribution to today's cookout...and it was my kind of appetizer. It was easy to put together, could be assembled ahead of time, had a pretty presentation, and tasted great. It was incredibly addictive!

The ground red pepper in the cheesy artichoke mixture gave it some kick, tempered by the cream cheese. I walked away from this for about 15 minutes, and it was half gone when I came back through the kitchen. I'd count that as a success!

2 (8-ounce) packages cream cheese, softened
1/4 cup finely chopped green onion tops (I omitted)
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 cup freshly grated Parmesan cheese
2 garlic cloves, pressed
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon ground red pepper
3/4 cup bottled roasted red bell peppers, drained and chopped

Stir together cream cheese and green onions, blending well. Set aside.

Stir together artichoke hearts and next 5 ingredients.

Spread one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap. Layer with half of both chopped peppers and artichoke mixture. Repeat, ending with final third of cream cheese. Cover and chill at least 2 hours.

Invert onto a serving plate and remove plastic wrap.

39. Lemonade Cupcakes

2010-05-30T21:30:00.006-05:00

From 2004 Southern Living Annual Recipes

For my parents' Memorial Day cookout tomorrow, I decided to make something I knew my three young nieces would enjoy..."pupcakes."

We're the kind of family that has 5 different appetizers and no desserts at our get-togethers, so this was a step-out, but I knew the girls would be excited.

I had read some reviews on SL's site that the cream cheese frosting the recipe calls for was a little bit too much, so I opted for whipped vanilla frosting instead...and it was perfect.

The lemonade was just enough to give these cupcakes a little something, a tartness that wasn't overpowering but gave them a special flavor.

As I was spooning the batter into the liners, I noticed that it was very thick, and I worried that the cupcakes would be dense...but they were light and moist.

Update (5/31): The girls found these a little too "tangy," but they were a hit with the adults. I think these would make a great addition to a baby shower.

1 (6-ounce) can frozen lemonade concentrate, thawed
1 (18.25-ounce) package white cake mix
1 (8-ounce) carton sour cream
1 (3-ounce) package cream cheese, softened
3 large eggs
1 (12-ounce) can cream cheese frosting

Combine all ingredients, except frosting, in a mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Spoon batter into 24 paper-lined muffin cups, filling each three-fourths full.

Bake at 350 degrees for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack. Spread evenly with frosting.

38. Baked Polenta with Cheese and Okra

2010-05-23T19:30:00.000-05:00

From 1999 Southern Living Annual Recipes

When you're talking about Southern food, cheese grits and okra are two staples. So, it made sense when I saw the two combined.

Both the bottom and top of the dish had a great crust, with creamy grits in the middle. Putting the cheese in cubed was a great idea, as it made little pockets of cheesiness.

I used frozen cut okra instead of fresh, and it worked just fine. Next time, I'd probably use garlic salt instead of regular, just for a little more flavor. All in all, a yummy, unusual, and visually attractive side dish, perfect with a grilled steak.

4 cups water, divided
6 small fresh okra pods
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
2 large eggs, lightly beaten
1/4 cup butter, cut into pieces
1 (8-ounce) block sharp Cheddar cheese, cubed

Bring 2 cups water to a boil in a large saucepan over medium heat. Add okra and cook 10 minutes. Remove okra with a slotted spoon, reserving liquid in pan. Cool okra slightly and coarsely chop.

Add remaining 2 cups water to reserved liquid and bring to a boil. Gradually stir in grits and salt; return to a boil. Cover, reduce heat, and simmer 5-7 minutes. Gradually whisk about one-fourth of hot grits into eggs. Add to remaining hot mixture, whisking constantly. Whisk in butter. Stir in okra and cheese. Spoon into a lightly greased 11x7 baking dish.

Bake at 350 degrees for 55 to 60 minutes or until set.

37. So Good Brownies

2010-05-20T20:30:00.002-05:00

From 2009 Southern Living Annual Recipes

(For the record, this is the actual title of the recipe!)

This is my first baking venture NOT using a box mix as a starter. Brownies...from scratch.

Chocolate, butter, sugar, eggs, flour...pure and simple.

I tend to like my brownies a little more cake-like and these were more fudge-like the first day (and very rich)...but once they sat overnight, the consistency became more like cake.

Lining the pan with foil (which came off the brownies very easily) made these a cinch to cut into perfect squares for serving. I dusted mine with a little powdered sugar.

Want to "fancy" these up a bit? Click here for Southern Living's stir-in and topping variations.

4 (1-ounce) unsweetened chocolate baking squares
3/4 cup butter
1-1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 cup all-purpose flour
1 tsp. vanilla extract
1/8 tsp. salt

Microwave chocolate squares and butter in a large bowl on high 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.

Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2-3 inches to extend over sides. Lightly grease foil. Pour mixture into pan.

Bake at 350 degrees for 40-44 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil and cut brownies into 16 squares.

36. Buttermilk Breakfast Cake

2010-05-19T09:00:00.004-05:00

From 2008 Southern Living Annual Recipes

Three things I love: my Bundt pan (Why? Because it turns out pretty food), cinnamon, and new breakfast recipes. So, this had my name all over it, even though I'm not a big "sweets" person.

I've never made a glaze or glazed a cake before...so check that off my list of things to do on this cooking adventure.

The cake was delicious...very moist and not too sweet. It had a beautiful presentation (thank you, Bundt pan)...and would make a great addition to a brunch buffet table to complement savory dishes.

I brought in half of the cake to share with co-workers...and it lasted about an hour in our break room.

1 (18.25-ounce) package white cake mix
1 cup buttermilk
1/2 cup melted butter
5 large eggs
3 tablespoons light brown sugar
2 teaspoons ground cinnamon
Shortening
1 tablespoon granulated sugar

Glaze:
1 cup powdered sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
2 tablespoons buttermilk

Beat first 3 cake ingredients at medium speed with an electric mixer 1-1/2 minutes or until thoroughly blended. Add eggs, one at a time, beating well after each addition.

Stir together brown sugar and cinnamon in a small bowl.

Grease a Bundt pan with shortening. Sprinkle with granulated sugar.

Spoon one-third of batter into pan. Sprinkled brown sugar mixture evenly over batter. Top with remaining batter.

Bake at 350 degrees for 45 minutes. Cool cake in pan on a wire rack for 15 minutes. Remove from pan to wire rack and cool 20 minutes.

Mix together glaze ingredients until smooth. Drizzle glaze over slightly warm cake.

35. Southwestern Squash Casserole

2010-05-16T19:30:00.003-05:00

From 2005 Southern Living Annual Recipes

I just can't seem to get casseroles to photograph well!

That said, this was a good Mexican twist on a classic Southern dish.

There's quite a bit of taco seasoning in this recipe, so be sure you like that flavor, as it really comes through. I'm wondering if halving the amount would make the taste more subtle...without being under-seasoned.

I think I may have crushed the tortilla chips a little too fine, as there wasn't that "crunch" I was looking for...but the vegetables still had a nice bite to them even after being steamed, so the dish still had texture.

1 pound yellow squash, sliced
1 pound zucchini, sliced
1 cup water
1 can cheddar cheese soup
1 cup crushed tortilla chips
1 (4.5-ounce) can chopped green chiles, undrained
1/4 cup chopped onion (I omitted)
2 tablespoons taco seasoning
1 large egg, lightly beaten
1 cup shredded Monterey jack and Cheddar cheese blend

Place first 3 ingredients in a large microwave-safe glass bowl and cover tightly with plastic wrap. Pierce wrap with a fork several times to vent. Microwave on high 8 to 9 minutes or until vegetables are tender, drain. Press between layers of paper towels to remove excess moisture.

Stir together cooked vegetables, soup, and next 5 ingredients until well blended. Spoon into a lightly greased 11x7 baking dish. Sprinkle evenly with cheese.

Bake at 450 degrees for 20 minutes or until top is lightly browned.

34. Sausage-and-Chicken Cassoulet

2010-05-06T20:00:00.002-05:00

From 2005 Southern Living Annual Recipes

When I read this recipe, I loved all of the ingredients, but I was a tad unsure how it would come together, taste-wise. I have to say, I was very pleased.

This is a very hearty dish. I probably should have made it a few months earlier, in fact, because it's a perfect cold-day recipe. It wasn't rich, but it had a definite stick-to-your-ribs quality.

I was a little concerned when I poured the cornbread mixture over the top, as most of it appeared to sink instead of settling in as a crust. However, the final product turned out perfectly.

1 (16-ounce) package smoked sausage, sliced
1 pound uncooked chicken breast strips, chopped
1 (15.8-ounce) can great Northern beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with garlic and onion, drained
1 (14-ounce) can chicken broth
1-1/2 tsp. dried thyme (I omitted)
1 (6-ounce) package buttermilk cornbread mix
2/3 cup water

Cook sausage in a 2-1/4 to 3-quart ovenproof skillet over medium heat 8 minutes or until browned. Remove sausage and drain on paper towels, reserving drippings in skillet.

Cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.

Return sausage to skillet with chicken. Stir in beans and next 3 ingredients. Bring to a boil.

Stir together cornbread mix and water. Pour evenly over hot mixture in skillet.

Bake at 400 degrees for 30 to 35 minutes or until golden. Let stand 10 minutes before serving.

33. Easy Chicken Pie

2010-05-02T20:00:00.008-05:00

From 2008 Southern Living Annual Recipes

I have been craving chicken pot pie lately, so I went through the cookbooks and found this recipe. The ultimate comfort food!

I should have noticed that the recipe didn't call for any seasonings...the chicken mixture definitely needed salt and pepper.

On the other hand, the canned soup was elevated with the addition of stock, buttermilk, and wine to take it beyond that "cream-of" flavor. I could smell the wine when I opened the oven door.

I used a bag of mixed vegetables instead of just peas and carrots, which added grean beans, corn, and lima beans to the dish.

Be sure to keep an eye on the crust. When I peeked in about halfway through, I saw the edges were starting to get too brown, so I covered them with foil.

With a little salt and pepper added to my plate, this dish completely satisfied my craving!

1/2 (15-ounce) package refrigerated piecrusts
1 can cream of chicken soup with herbs
3 cups chopped cooked chicken
3 cups frozen peas and carrots
1 cup chicken broth
3/4 cup buttermilk
1/4 cup dry white wine
1-1/2 tablespoons cornstarch

Unroll piecrust on a lightly floured surface; roll into a 14x12 inch rectangle.

Stir together remaining ingredients in a medium bowl. Pour into a lightly greased 11/7 baking dish. Top with piecrust; fold edges under and crimp. Cut slits in top for steam to escape.

Bake at 400 degrees for 45 minutes or until golden and bubbly. Let stand 10 minutes before serving.

32. Tuscan Pasta with Tomato-Basil Cream

2010-04-30T20:00:00.001-05:00

From 2007 Southern Living Annual Recipes

This was the clear winner of the April "What Should I Cook?" poll, and I couldn't wait to try it. (Check out the five new recipes up for your votes.)

This was creamy, cheesy goodness. I initially went sparingly with the sauce on my plate, thinking it would be really rich, but I ended up going back for a little more.

You could probably substitute chicken broth for the wine, if you prefer, to thin the sauce, but I loved the acidity the wine delivered. The tomatoes gave it a juicy "bite," and the basil brought freshness to the dish.

Plus, it was easy and quick to put together!

1 (20-oz.) package refrigerated four-cheese ravioli
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
1 (14.5-ounce) can petite diced tomatoes, drained (or two medium tomatoes, chopped)
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese

Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in tomatoes and basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with Parmesan cheese.

This post is part of Weekend Cooking.

31. Chicken-and-Artichoke Salad

2010-04-27T20:00:00.004-05:00

From 2006 Southern Living Annual Recipes

I adore chicken salad. With nuts. With fruit. Shredded chicken or chopped. If it's on a menu, I'm ordering it...and I'll likely judge the restaurant's worth on it. One local bakery puts balsamic vinegar in theirs, and it's heavenly.

I was intrigued by the addition of artichokes in this pretty-standard recipe...but what really caught my eye was SL's serving suggestion: spread chicken salad on pieces of frozen Texas toast, sprinkle with shredded cheese, and bake at 425 degrees for 10 minutes.

And, that made this chicken salad seriously good.

The artichokes and pecans gave it great texture...next time, I think I'll halve the amount of mayo and add an equal amount of Dijon mustard, just to deepen the flavor.

4 cups chopped cooked chicken breasts

1 (14-ounce) can artichoke hearts, drained and chopped

1/2 cup chopped pecans

1/2 cup mayonnaise

1 tsp. celery salt

1/2 tsp. pepper

Stir together all ingredients. Cover and chill until ready to serve.

30. Vegetable Manicotti

2010-04-21T20:00:00.001-05:00

From 2006 Southern Living Annual Recipes

This recipe is very "semi-homemade"...start with frozen cheese manicotti and make your own tomato sauce with tons of fresh vegetables for a lasagna-like dish.

Once I saw the volume of vegetables in the skillet, I was concerned that two cans of diced tomatoes wouldn't make enough of a sauce...but I was wrong. It was the perfect ratio...not too "saucy" and plenty of texture and "bite" from the sauteed veggies.

Now, I'm a cheese lover, so believe me when I say this...there's too much mozzarella cheese in this recipe. I used 12 ounces instead of the 16 ounces called for, and I easily could have done with just 8 ounces.

That said, it was soooo delicious. It was easy to put together and delivered big on flavor.

2 garlic cloves, minced

3 tablespoons olive oil

1 medium eggplant, peeled and cubed (I used two yellow squash, sliced)

2 medium zucchini, cut in half length-wise and thinly sliced

1 small onion, cut in half and thinly sliced

1 (8-ounce) package sliced fresh mushrooms

1/2 tsp. salt

1/2 tsp. Italian seasoning

1/4 tsp. pepper

2 (14.5-ounce) cans diced tomatoes with oregano and basil, undrained

1 (15-ounce) package frozen cheese-stuffed manicotti, unthawed

1/2 cup grated Parmesan cheese

1 (16-ounce) package shredded mozzarella cheese

Saute minced garlic in hot olive oil in a large skillet over medium heat for 1 minute.

Stir in vegetables and cook, stirring occasionally, 15 to 20 minutes or until tender and liquid evaporates. Stir in salt, Italian seasoning, and pepper. Add tomatoes and remove mixture from heat.

Spoon half of vegetable mixture in bottom of lightly greased 9x13 dish. Layer evenly with manicotti, grated Parmesan, and half of mozzarella. Top with remaining half of vegetable mixture.

Bake at 375 degrees, uncovered, for 40 minutes. Sprinkle evenly with remaining mozzarella and bake 10 more minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.

29. Easy Zucchini Bread

2010-04-19T21:00:00.004-05:00

From 2007 Southern Living Annual Recipes

Encouraged by the success of the Cinnamon Loaves a few weeks ago, I wanted to try another "sweet" bread recipe.

This was, indeed, easy to put together...I know I'm leaning on a crutch by using cake mix as a starter, but I'm easing into baking!

This bread was not too sweet and incredibly moist...almost too much so. It was done...I baked it longer than the recipe suggested until a toothpick came out clean, and it sliced perfectly, but it was so moist it almost tasted under-done.

The strips of zucchini running throughout made for a pretty presentation. The spice cake mix gave it a very "homey" flavor, and the pecans added a nice crunch.

1 (18.25-ounce) package spice cake mix

1-1/4 cups milk

1/2 cup canola oil

3 large eggs

2 cups shredded zucchini (1 medium)

1 cup chopped pecans (toasted, optional)

Beat cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds. Increase speed to medium and beat 1 minute, scraping down sides as needed. Stir in zucchini and 2/3 cup pecans. Pour batter evenly into 2 lightly greased loaf pans. Sprinkle remaining pecans evenly over batter.

Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans to wire rack and cool 15 minutes before slicing.

28. Baked Grits and Greens

2010-04-18T19:30:00.001-05:00

From 2009 Southern Living Annual Recipes

Cheese grits are a staple in the South, and they are best made with a roll of Kraft garlic cheese that, sadly, seems to have disappeared from grocery store shelves.

When I saw this grits variation, made with Parmesan cheese and spinach and topped with garlic croutons (!!), I knew I had to give it a try.

The key to making great grits is to stir them often. They're like risotto in this respect. Don't leave them on the stove and walk away. Keep stirring to make sure they come out creamy.

The spinach was largely undetectable, taste-wise, in this dish, but it gave it great color. The Caesar dressing really came through on flavor, and the croutons made for a great crunchy topping.

I served this as a side dish to grilled steak, but it would make a great addition to a brunch menu, as well. Definite keeper.

1 tsp. garlic salt
1 cup uncooked quick-cooking grits
1/3 cup finely chopped red onion (I omitted)
5 tablespoons butter, divided
2 large eggs
1 (10-ounce) package frozen chopped spinach, thawed and drained
1-1/2 cups (6 ounces) shredded Parmesan cheese
1/2 cup bottled creamy Caesar dressing
1/2 teaspoon ground pepper
1-1/4 cups coursely crushed garlic-flavored croutons

Bring garlic salt and 4 cups water to a boil in a large saucepan over medium-high heat. Gradually stir in grits. Reduce heat to medium and cook, stirring often, 5 minutes or until thickened. Remove from heat and stir in onions and 3 tablespoons butter.

Whisk together eggs and next 4 ingredients in a large bowl. Stir about one-fourth of grits mixture gradually into egg mixture. Add remaining grits mixture, stirring constantly. Pour into a lightly greased 9x13 baking dish.

Melt remaining 2 tablespoons butter and toss with crushed croutons. Sprinkle over grits.

Bake at 350 degrees for 30 to 35 minutes or until mixture is set and croutons are golden brown.

27. Broccoli-Cheese Breakfast Casserole

2010-04-07T20:00:00.003-05:00

From 1999 Southern Living Annual Recipes

I was really in the mood for "breakfast for dinner" tonight, and this sounded just perfect. With the sausage and broccoli, it was hearty enough for a night meal...but this equally would make for a great brunch addition, as well.

The ricotta cheese made the eggs fluffy and creamy, and the sausage added a salty heat. I couldn't really taste the broccoli....but it added texture to the dish, as well as giving it color.

The recipe called for a ripe tomato to be sliced and arranged on top of the dish before baking...I omitted tonight, but if I were serving to company, I would definitely include this to enhance the presentation.

1/2 pound ground pork sausage

1 small onion, chopped (I omitted)

1 (10-ounce) package frozen broccoli cuts, thawed

1-1/2 cups shredded Cheddar cheese, divided

8 large eggs, lightly beaten

1 cup ricotta cheese

1/4 cup milk

1 tsp. pepper

1/2 tsp. salt

Cook sausage and onion until sausage is cooked; drain.

Toss together sausage, broccoli, and 1/2 cup cheese. Spoon into lightly greased 11x7 baking dish.

Stir together 1/2 cup cheese and remaining ingredients. Pour over sausage mixture.

Sprinkle with remaining 1/2 cup cheese. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 15 more minutes. Let stand 10 minutes before serving.

26. French Onion Biscuits

2010-04-05T20:00:00.000-05:00

From 2007 Southern Living Annual Recipes

It should come as no surprise that my idea of baking biscuits starts with a frozen bag. I don't deal with dough.

But, look at me! Making biscuits! This recipe was too interesting to me to pass up...and the results were perfect. The French onion dip gave it just a hint of flavor (not overwhelming, but enough to be different), and the biscuits had a nice crust on the tops and bottoms with moist insides.

1 (8-ounce) carton French onion dip

1/4 cup milk

2 cups all-purpose baking mix

1 tablespoon butter, melted

Whisk together dip and milk until smooth. Stir in baking mix until well blended. Divide dough into 12 equal portions and arrange on a lightly greased baking sheet. Brush tops of dough with melted butter.

Bake at 450 degrees for 8 minutes or until lightly golden. Let stand 5 minutes before serving.

25. Shrimp with Roasted Red Pepper Cream

2010-04-03T20:00:00.008-05:00

From 2003 Southern Living Annual Recipes

I'm pretty sure the last time I used my blender was for frozen strawberry dacquiris in my early 20s, but it sure came in handy for dinner tonight.

This sauce is divine...delectable...drinkable. It would be great with any kind of pasta instead of a tomato-based sauce. I'm definitely trying it again with ravioli or manicotti. I ran that piece of bread around the bowl to get every last bit.

It has a great "bite" to it, a nice heat at the back of your throat, and the cream cheese brings it all together.

The recipe calls for using cooked shrimp, but I just put mine in raw once the sauce had heated through and cooked until opaque.

1 (7-ounce) package vermicelli, cooked

1 (12-ounce) jar roasted red peppers, drained

1 (8-ounce) package cream cheese, softened

1/2 cup chicken broth

3 garlic cloves, chopped
1/2 tsp. ground red pepper
2 pounds cooked, peeled large shrimp
1/4 cup chopped fresh basil (I omitted)

Process red peppers and next 4 ingredients in a blender or food processor until smooth. Pour mixture into a large skillet.

Cook over medium heat for 5 minutes, stirring often, until thoroughly heated. Add shrimp and cook, stirring occasionally, 2-3 minutes or until thoroughly heated. Remove from heat and let sit for a few minutes to thicken. Serve over hot cooked pasta. Sprinkle with basil.

This post is part of Weekend Cooking.

March Poll Results

2010-04-02T08:15:00.004-05:00

The winner of the March "What Should I Cook?" poll was Mini Apple-Cheddar Turkey Meatloaves. I'm really intrigued by this recipe, so expect to see it cooked and reviewed soon.

On another note, it's the end of the first quarter, and I'm still on track (with eight recipes a month) with the challenge. I'm trying to strike the right balance of types of dishes, and I also need to start stepping more and more out of my comfort zone.

But, so far, so good! There have certainly been more hits than misses. Now that I'm getting further into it, I'm going to add a box on the side with links to my "5-star" favorites.

Don't forget to vote for this month's recipe!

24. Pizza Spaghetti Casserole

2010-03-29T19:45:00.004-05:00

From 2007 Southern Living Annual Recipes

Pizza? Good.

Spaghetti? Good.

Together? YUM!

This tasted exactly as I expected...like a sausage and pepperoni pizza, with pasta instead of crust. I don't have children, but I would imagine that kids would love this dish, too. It was the ultimate comfort food...and a great twist on baked spaghetti.

12 ounces uncooked spaghetti

1/2 tsp. salt

1 (1-pound) package mild ground pork sausage

2 ounces turkey pepperoni slices (about 30), cut in half

1 (26-ounce) jar tomato and basil pasta sauce

1/4 cup grated Parmesan cheese

1 (8-ounce) package shredded Italian three-cheese blend

Cook spaghetti with salt according to package directions. Drain well and place in a lightly greased 9x13 baking dish.

Brown and drain sausage. Set aside. Wipe skillet and add pepperoni, cooking over medium-high heat for 4 minutes until slightly crisp.

Top spaghetti in baking dish with sausage. Pour pasta sauce over. Arrange half of pepperoni over sauce. Sprinkle evenly with cheeses. Arrange remaining pepperoni over cheese. Cover with lightly greased aluminum foil.

Bake at 350 degrees for 30 minutes. Remove foil and bake 10 more minutes until cheese is melted and starting to brown.

23. Honey-Pecan Chicken Thighs

2010-03-28T20:00:00.002-05:00

From 2002 Southern Living Annual Recipes

I actually came across this recipe by accident, while looking at another one. I realized I had everything but the chicken already on hand, so I thought I'd give it a shot. I checked out the reviews on SL's site, and they were overwhelmingly positive.

And...I agree. This was a delicious way to cook chicken. I was a little heavy-handed on the pecans, but other than that, it had amazing flavor...and the sauce was divine.

1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground red pepper
1/2 tsp. dried thyme (I omitted)
8 skinned and boned chicken thighs
3/4 cup honey, divided
3/4 cup Dijon mustard, divided
2 garlic cloves, minced
1/ cup finely chopped pecans
1/2 tsp. curry powder

Combine first 4 ingredients and sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard and garlic. Pour over chicken, and cover and chill 2 hours.

Remove chicken from marinade, discarding marinade. Dredge chicken in pecans. Place on a lightly greased rack in an aluminum-foil lined broiler pan.

Bake at 375 degrees for 40 minutes.

Stir together remaining 1/4 cup honey, remaining 1/4 cup mustard, and curry powder. Serve sauce with chicken.

22. Pimiento Cheese-Stuffed Burgers

2010-03-24T21:00:00.005-05:00

From 2006 Southern Living Annual Recipes

Today was a beautiful spring day, perfect for grilling, so I thought I'd try out a new burger recipe.

I love me some pimiento cheese, and I recently had a p.c. burger that was delicious at the newly opened FLIP restaurant (owned by former Top Chef contestant Richard Blais) here in Birmingham.

I really wanted the jalapeno pimiento cheese, but I haven't been able to find it at Publix lately, so I topped my burger with a few pickled jalapeno slices instead for some kick.

But, overall, the burgers were just okay. After the photo above was taken, I realized that the burgers weren't cooked all the way through, so they went back on the grill. Be sure to cook a few minutes longer than the recipe states. By the time they were done, a lot of the cheese had cooked out. Even with pinching the edges to seal the patties over the filling, they come open during cooking.

Ultimately, I would suggest, to get the same flavor, to just cook the burgers as you normally would and then top them with a dollop of pimiento cheese once they're off the grill. Stuffing them just made them more difficult to cook.

2 lbs. ground chuck

1 tsp. ground black pepper

1-1/3 cups prepared pimiento cheese

1 tsp. salt

Combine ground beef and pepper in a large bowl until blended. (Do not overwork meat mixture.) Shape into 8 (4-inch) patties. Spoon 1-1/2 tbsp. pimiento cheese in center of each of 4 patties. Top with remaining four patties, pressing edges to seal. Cover and chill at least 30 minutes. Sprinkle evenly with salt.

Grill, covered with grill lid, over medium-high heat for 7 to 8 minutes on each side or until beef is no longer pink.

21. Warm Roasted Red Potato Salad

2010-03-15T20:13:00.005-05:00

From 2009 Southern Living Annual Recipes

I was intrigued by this recipe when I saw it in the magazine last year, and I decided to try it tonight for a light dinner. It might sound unusual, but it really works.

I used spinach instead of salad greens, since I had it on hand...and, I love spinach salad with warm bacon vinaigrette, so I knew it was hearty enough to stand up to the heat and wilt well. Also, I'm not a fan of blue cheese, so I used Greek vinaigrette instead.

The dressing was "just enough" to lightly coat and not overwhelm...and it gave the dish a nice tangy flavor.

This is a simple, yet out-of-the-ordinary side dish that would make a fantastic accompaniment to a grilled steak.

1 (22-ounce) package frozen olive oil, Parmesan, and roasted garlic red potatoes (such as Alexia)

1 (5-ounce) package salad greens

1/2 cup blue cheese vinaigrette

Prepare potatoes according to package directions. Toss salad greens with warm potatoes and vinaigrette just before serving.

20. Cinnamon Loaves

2010-03-14T16:40:00.003-05:00

From 1999 Southern Living Annual Recipes

"If I had known you were coming, I would have baked a cake." Not at this house.

Don't get me wrong...I'm very hospitable. I'll make appetizers, salads, entrees, and sides. But, dessert will always either be contributed or bought from a bakery.

I don't eat dessert, and so I'm therefore less inclined to make dessert. I don't bake, and I own it. You get the picture.

However, my grandmother used to be quite the baker. And, she's tried in vain for years to instill that passion in me...to no avail. But, it's her birthday week, and I decided to surprise her at dinner at my parents' house tonight with...a cake.

The recipe made two loaves, so I was able to crack into one and give it a test drive before presenting the other one to her.

This tasted like Christmas morning to me. The top had a nice crust, while the inside was incredibly moist. Surprisingly, it wasn't too sweet, which I loved. It would work equally well for dessert or breakfast/brunch. The cinnamon swirl inside made for a beautiful presentation.

Um, yeah, I'm pretty darn proud of myself.

1 (18.25-ounce) package yellow cake mix with pudding
4 large eggs
3/4 cup vegetable oil
3/4 cup water
1 tsp. vanilla extract
1/2 cup sugar
3 tbsp. ground cinnamon

Beat first 5 ingredients at high speed with an electric mixer for 3 minutes.

Pour half of batter evenly into 2 greased and floured 8x4 inch disposable loafpans.

Stir together cinnamon and sugar; sprinkle half of mixture evenly over batter in loafpans.

Pour remaining batter evenly into loafpans, and sprinkle evenly with remaining sugar mixture. Gently swirl with a knife.

Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks.

19. Country-Style Spaghetti

2010-03-13T20:30:00.001-06:00

From 2002 Southern Living Annual Recipes

So...on this cold and rainy night, I wanted spaghetti. And, I wanted a new recipe for spaghetti sauce.

What I found was a recipe that is destined to have red splatters all over the page in the cookbook...because this is now my spaghetti sauce staple.

Yep, it was that good...but what puzzles me is why. It's a pretty standard list of ingredients, and I can't identify what gives it that "special quality."

I'm not sure if it's the simplicity that, in turn, gives it purity...or whether the seasonings were just right...or if it was the flavor from the meatballs infused in the sauce that took it over the top.

Then I thought, "Don't overanalyze...just eat."

2 (28-ounce) cans diced tomatoes (I used the petite cut)

1 (6-ounce) can tomato paste

1 cup water

1 tsp. dried basil

1-1/2 tsps. salt

1/4 tsp. black pepper

1/8 tsp. dried oregano

1/8 tsp. ground red pepper

3 dozen frozen, cooked Italian-style meatballs, thawed

Hot cooked spaghetti

Stir together first eight ingredients in a large saucepan over medium-high heat.

Reduce heat and simmer, stirring occasionally, 40 minutes. Add meatballs and simmer 20 minutes. Serve over pasta.

18. Israeli Couscous With Roasted Mushrooms

2010-03-11T20:30:00.001-06:00

From 2009 Southern Living Annual Recipes

After the gym, I want something light for dinner...and I'm starving, so I want something that comes together quickly. This recipe hit both marks.

Roasting the mushrooms gave them an amazing flavor...they were well-seasoned, earthy, and meaty, and they took a bowl of couscous to the next level.

This would make a great side dish for any meat, but I just had it with a handful of fresh spinach, and it was completely satisfying.

Notes: I used a box of parmesan couscous for extra flavor. Also, it was just a touch too salty for me, so next time, I'll leave out the additional salt at the end, since Worcestershire sauce is added.

1 (4-ounce) package fresh gourmet mushroom blend, coarsely chopped

1 garlic cloved, thinly sliced

1/2 tbsp. olive oil

1/2 tsp. salt, divided

1/4 tsp pepper, divided

1 (6.3-ounce) packages Israeli couscous

1 tsp. Worcestershire sauce

Preheat oven to 400 degrees. Toss together mushrooms, garlic, olive oil, 1/4 tsp. salt, and 1/8 tsp. papper in an aluminum foil-lined broiler pan. Spread mushroom mixture in a single layer and bake for 20 minutes.

Meanwhile, cook couscous according to package directions.

Stir in mushrooms, Worcestershire sauce, and remaining salt and pepper.

17. Spinach-Black Bean Lasagna

2010-03-05T21:00:00.004-06:00

From 2002 Southern Living Annual Recipes

I love lasagna...and I love Mexican food...so this recipe was screaming my name. And, it was so delicious. Don't worry about the absence of meat...this dish is plenty hearty, with the black beans, to satisfy any appetite.

When I saw how much liquid was in the dish, I decided to use no-boil noodles, and they worked perfectly.

I think you could easily cut the amount of cheese in half (1 cup for ricotta filling, and 1 cup for topping) and not lose any flavor. I skipped the cilantro, for personal preference, and I added mushrooms to the pasta sauce.

If you're a lasagna fan, looking for a little twist, this one's a "must-cook!"

2 large eggs, lightly beaten
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro
1/2 tsp. salt
4 cups shredded Monterey Jack cheese, divided
2 (16-ounce) cans black beans, drained and rinsed
1 (2-pound, 13-ounce) jar pasta sauce
1/2 tsp. ground cumin
9 pre-cooked lasagna noodles

Stir together first five ingredients and 1 cup of cheese. Set aside

Mash beans with a potato masher or fork in a large bowl. Stir in pasta sauce and cumin. Spread 1/3 of mixture on bottom of a lightly greased 9x13 baking dish.

Layer with 3 noodles, half of spinach mixture and 1 cup of cheese. Repeat layers. Spread with 1/3 sauce mixture, top with remaining 3 noodles, and remaining sauce mixture.

Bake, covered, at 350 for 1 hour. Uncover and top with remaining cheese. Bake 5 more minutes.

This post is part of Weekend Cooking, which is hosted by Beth Fish Reads.

February Poll Results

2010-02-28T21:30:00.000-06:00

The February winner of "What Should I Cook" was Braised Tuscan Pork Loin, so I'll be making this in the next few weeks.

Take a look at the new voting choices for March, and let me know what you think!

Also, I've been taking pictures of the prepared dishes with my BlackBerry, simply for the convenience of being able to e-mail them and post easily. However, let's be honest...my food photography isn't looking good.

Inspired by The Pioneer Woman, and discouraged by what seems to be my BB's only recognizable fault, I'll be taking photos from here on out with a real camera.

16. Barbecue Scalloped Potatoes

2010-02-28T21:00:00.002-06:00

From 2004 Southern Living Annual Recipes

I've been intrigued by this dish ever since I first saw it...but I was wary, as well, since it had barbecue sauce in it. All of the ingredients sounded good, but I just couldn't envision how it would taste.

Boiling the potatoes beforehand ensured that they were completely cooked in the casserole, and the barbecue sauce gave it a little tang...not too much to be overwhelming, but just enough to give it that "something" different.

This wasn't my favorite potato dish (find that here), but it's a good variation on scalloped potatoes that's worth trying.

3 large baking potatoes (about 2 1/2 pounds)
1 1/2 teaspoons salt, divided
1 can cream of mushroom soup
1 (5-ounce) can evaporated milk
1/4 cup spicy barbecue sauce
2 cups shredded Cheddar cheese

Cook potatoes with 1 tsp. salt in boiling water for 30-40 minutes. Let cool slightly, and then peel and slice.

Stir together remaining salt and next three ingredients until blended.

Layer half each of potato slices, sauce mixture, and cheese in a lightly greased 2-quarter round baking dish. Repeat layers.

Bake at 350 degrees for 45 minutes.

15. Spicy Shrimp Spoon Bread

2010-02-25T20:00:00.002-06:00

From 2008 Southern Living Annual Recipes

A casserole is the ultimate comfort dish for me, so I'm always on the lookout for new and unique variations. And, I've never been one to shy away from food with a "kick," so I've had this recipe on my "to cook" list for awhile.

The combination of ingredients works great...it's creamy, cheesy, and a little spicy, and the corn and shrimp give it texture and great flavor. I could have used a bit more heat, so I think I'll use jalapenos in place of the chiles next time.

1 pound unpeeled, medium-size raw shrimp
1/4 cup butter
1 small sweet onion, diced
1 small can chopped green chiles, undrained
1 (20-ounce) package frozen cream-style corn, thawed
1 (16-ounce) container sour cream
2 large eggs
1 (6-ounce) package buttermilk cornbread mix
2 cups shredded pepper-jack cheese

Peel shrimp and coarsely chop.

Melt butter in a large skillet over medium-high heat. Add onion and saute 2-3 minutes. Stir in shrimp and saute 2-3 minutes or just until shrimp turn pink. Remove from heat and stir in green chiles.

Whisk together corn, sour cream, and eggs in a large bowl. Whisk in cornbread mix just until blended. Stir in shrimp mixture and 1 1/2 cups of cheese.

Pour into a lightly greased 9x13 dish and sprinkle with remaining cheese. Bake at 375 degrees for 45 minutes. Let stand 10 minutes before serving.

14. Dijon Pork Loin

2010-02-21T21:00:00.001-06:00

From 2007 Southern Living Annual Recipes

I'm usually wary of cooking pork, since it dries out so easily, so I'm always looking for a great dish that comes out moist and tender, with plenty of flavor.

This recipe achieves all of that...the mixture provides a great crust that seals in the juices of the meat and gives it an amazing and unique taste.

While it may take awhile to cook, the preparation is a cinch. The recipe doesn't call for unsalted butter, but I opted to use it, given the salt in the steak seasoning.

4 Tbsp. steak seasoning (such as McCormick Grill Mates)
2 Tbsp. all-purpose flour
1/4 cup butter, melted
2 Tbsp. Dijon mustard
1 (3.5-4 pound) boneless pork loin roast, trimmed

Combine first four ingredients in a small bowl. Rub mixture evenly over roast. Place roast on an aluminum foil-lined broiler pan.

Bake at 475 degrees for 20 minutes. Reduce heat to 350 degrees and bake 50-55 more minutes. Remove from oven and let stand 15 minutes before slicing.

13. Overnight Oven-Baked French Toast

2010-02-14T09:30:00.000-06:00

From 2005 Southern Living Annual Recipes

Every morning, even on weekends, I eat a Special K bar, but every now and then, I get a craving for a "big breakfast." And, I happened to have all of the ingredients for this dish already on hand.

The bread soaked up all of the egg mixture overnight, and the pieces puffed up beautifully when cooked. This would be a great dish for guests, since you just pop it in the oven and forget about it.

I love the combination of sweet and salty, so I balanced this out by serving it with smoked sausage.

1 (16-ounce) French bread loaf
1/4 cup butter, softened
4 large eggs
1 cup milk
1/4 cup sugar
2 tbsp. maple syrup
1 tsp. vanilla extract
1/2 tsp. salt

Cut bread loaf into about 10 (3/4-inch-thick) slices.

Spread butter evenly over one cut side of each bread slice.

Arrange bread, butter side up, in an ungreased 9x13 baking dish.

Whisk together eggs and remaining ingredients; pour over bread, pressing slices down. Cover and chill for at least eight hours.

Remove bread slices from baking dish and place on lightly greased baking sheets.

Bake uncovered, at 350 degrees for 45 minutes or until golden.

12. Sausage Gumbo Pot Pie With Garlic Bread Crust

2010-02-13T07:00:00.004-06:00

From the 2006 Southern Living Annual Recipes

In the spirit of Mardi Gras, I was flipping through my cookbooks for a New Orleans-style dish, and I came across this recipe that looked too good to pass up.

The gumbo mixture is cooked on the stovetop and then finished in the oven with a topping that's similar in style to French onion soup. The tops of the bread slices were crispy, and the bottoms had soaked up the soup liquid. The gumbo had great flavor, with just the right amount of heat.

I went back for seconds...and that's something I never do. AND...I accidentally left out the okra. Yep, I just left it in the freezer...and it was still a hit! Also, I halved the recipe because I knew it wouldn't do well as leftovers.

1 pound smoked sausage, cut into 1/4-inch-thick slices
1 medium-size green bell pepper, chopped (I omitted)
1 small onion, chopped
1/4 cup instant roux mix
1 (10-ounce) can diced tomatoes and green chiles
1 (32-ounce) container chicken broth
1 (16-ounce) package frozen okra
1 cup quick-cooking rice, uncooked
1/2 teaspoon Cajun seasoning
1/2 teaspoon dried thyme (I omitted)
3 tablespoons melted butter
2 garlic cloves, minced
1 (12-ounce) French baguette, cut into 1/2-inch-thick slices

Sauté first 3 ingredients in a Dutch oven over medium-high heat 8 minutes or until browned; stir in roux mix. Cook, stirring constantly, 2 minutes. Stir in tomatoes and next 5 ingredients, and bring to a boil. Remove from heat. Pour into a 13- x 9-inch baking dish.

Stir together butter and garlic; brush on one side of bread slices. Top sausage mixture evenly with bread slices, buttered side up.

Bake, covered, at 425 degrees for 10 minutes. Uncover and bake 10 more minutes. Let stand 10 minutes.

Notes: I didn't add the bread for the first 10 minutes of cooking, while covered, because I worried it would get too soggy. Also, Tony Chachere's instant roux mix can be found either in the spice or soup section of the supermarket.

This post is part of Weekend Cooking, which is hosted by Beth Fish Reads.

11. Mexican Chicken-Corn Chowder

2010-02-06T07:00:00.006-06:00

From 2001 Southern Living Annual Recipes

No snow for us here in Alabama...but we've had plenty of cold rain and wind, so last night was an ideal time to break out the soup pot and try something new.

This was a hearty, comforting soup with a great combination of flavors...it's sweet and creamy and a little spicy. I added a few sliced jalapenos to my bowl, which just kicked it up another notch.

This recipe is going in my winter rotation!

3 tbsp. butter
4 skinned and boned chicken breast halves, cut into bite-size pieces

1 small onion, chopped
2 garlic cloves, minced
2 cups half-and-half
2 cups shredded Monterey Jack cheese
2 (14 3/4-ounce) cans cream-style corn
1 (4.5-ounce) can chopped green chiles, undrained (I used Rotel, drained)
1/2 tsp. hot sauce
1/4 tsp. salt
1/2 to 1 tsp. ground cumin

Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic, and saute for 10 minutes. Stir in next seven ingredients and cook over low heat, stirring often, for 15 minutes.

This post is part of Weekend Cooking, which is hosted by Beth Fish Reads.

10. Broccoli Cornbread Muffins

2010-02-05T19:00:00.000-06:00

From 2003 Southern Living Annual Recipes

I generally don't like traditional cornbread...but Jiffy is another story! I love the sweetness....throw in broccoli and cheese, and it's even better. I could have made a meal out of these alone, but they're a great accompaniment to soup or as a brunch addition.

My sister has always made this cornbread in a pan, but I'm a big fan of "pick-up food," so I've had this muffin variation tagged for awhile.

The recipe calls for them to be made in miniature muffin pans, but I made standard-size muffins instead and increased the cooking time about five minutes.

YUM!

1 (8.5-ounce) package corn muffin mix
1 (10-ounce) package frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese
1 small onion, chopped (I omitted)
2 large eggs
1/2 cup butter, melted

Combine first four ingredients in a large bowl; make a well in the center of mixture.

Stir together eggs and butter, blending well. Add to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased miniature muffin pans, filling three-fourths full.

Bake at 325 degrees for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

Makes 2 dozen mini muffins or 1 dozen regular muffins.

9. Baked Curry-Glazed Chicken

2010-02-03T21:00:00.014-06:00

From 2006 Southern Living Annual Recipes

A friend of mine mentioned that his mother had a recipe published in Southern Living, and when I tracked down the year, it fell within one of the cookbooks in my collection.

Honestly, without a personal recommendation, I might have skipped past this recipe because of the curry. I'm sure I've had dishes with this ingredient before, but I've never cooked with it. I've just always been a little wary of it, but as soon I stirred together the sauce, I was sold. It smelled amazing, as did my house while it was cooking. And, it completely delivered on flavor! My chicken got a little too brown on top, but the meat was so tender and juicy.

One future adjustment: The sauce that ran over the chicken cooked out in the pan, so the next time I make this, I think I'll split the sauce...half for coating the raw chicken and half for heating and brushing/spooning over the cooked chicken, just to have more sauce for the finished product.

(Note: After reading this post, my friend commented that his mother always made it in a 9x13 glass dish, instead of a jelly-roll pan, which I think would have eliminated the over-browning of the chicken and the sauce cooking off.)

Okay...I'm a curry convert!

1/2 cup honey
1/4 cup butter, melted
1/4 cup yellow mustard
1 tsp. salt
1 tsp. curry powder
1 whole chicken, cut up*

Stir together first five ingredients in a shallow dish. Dip chicken in mixture, one piece at a time, thoroughly coating all sides. Arrange chicken, skin side up, in a single layer in a 15x10 inch jelly-roll pan. Pour remaining mixture over chicken.

Bake at 375 degrees for 1 hour to 1 hour and 10 minutes or until done.

* Four skinned and boned chicken breasts and four skinned and boned chicken thighs can be substituted for cut-up whole chicken. Proceed as directed, decreasing baking time to 40-45 minutes.

January Poll Results

2010-01-31T17:48:00.004-06:00

The votes for "What Should I Cook?" are in!

Barbecue Scalloped Potatoes pretty much dominated the entire month until Muffaletta Pasta Salad took a narrow lead at the end. Since only one vote ended up separating them, I'll make both this month. Stay tuned!

And, there are five new recipes to vote on, so let me know your February pick!

8. Spinach-Ravioli Lasagna

2010-01-25T20:00:00.005-06:00

From 2008 Southern Living Annual Recipes

This was a winner...one that I'll definitely make again! It's a great five-ingredient casserole that's ideal for busy nights, since you don't even have to cook the pasta. It comes together easily and cooks in 30 minutes.

I liked the variation of using a white sauce instead of red, and the spinach-pesto mixture gave this dish a huge punch of flavor.

Baked pasta is my ultimate comfort food, and this recipe is a unique, delicious twist that's a new favorite.

1 (6-ounce) package fresh baby spinach
1/2 cup refrigerated pesto sauce

1 (15-ounce) jar Alfredo sauce

1 (25-ounce) package frozen cheese ravioli (not thawed)

1 cup shredded Italian six-cheese blend

Chop spinach and toss with pesto.

Spoon 1/3 of Alfredo sauce (about 1/2 cup) into a lightly greased 11x7 baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.

Bake at 375 degrees for 30 minutes. Sprinkle with cheese and bake five more minutes.

7. Chicken-Pecan Quiche

2010-01-24T20:00:00.004-06:00

From 1999 Southern Living

O...M...G. This was amazing!

I was hunting through the SL cookbooks looking for a quiche dish because I had the second half of a pie crust package and a bunch of eggs in the fridge, and I came across this recipe.

You make your own crust...but that's the BEST part. It tastes like the classic Southern cheese wafer, and it makes for a killer crust for this quiche.

With the chicken, it's hearty enough for dinner (I just served with salad), but it would be a great addition to a brunch, as well.

Let me reiterate...the crust is soooo good.

1 cup all-purpose flour
1 cup shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. salt
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
1/2 cup shredded sharp Cheddar cheese
3 drops of hot sauce

Combine first four ingredients in a medium bowl and stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.

Combine sour cream and next three ingredients. Stir with a wire whisk until smooth. Stir in chicken, cheese, and hot sauce. Pour chicken mixture over prepared crust. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving.

Note: The recipe called for pecan halves to be placed on top before baking, which I didn't do, but it would enhance the presentation.

6. Sweet-and-Sour Chicken

2010-01-22T20:00:00.004-06:00

From 1997 Southern Living Annual Recipes

I'm a fan of Chinese food, particularly egg rolls and hot-and-sour soup. I love the flavor of those deep-fried dishes, like sweet-and-sour chicken, but I'm usually wary of ordering them, since so many restaurants over-batter the chicken to the point of wondering if there's really any meat in there.

So, the idea of "takeout" flavor with un-fried chicken appealed to me. And, I'm sure there's a way to make good sweet-and-sour chicken in your own kitchen...but I'm not sure this recipe is it. To be clear, I wasn't expecting a duplication, but I did expect a little more flavor than what this delivered.

The sauce was pretty good, but it was too thin. The vegetables were nice and crisp, but it was the chicken that killed this dish for me. It tasted like bland boiled chicken...which is pretty much what it was.

I don't know if I should have cut the chicken into small chunks instead of strips so that more sauce could have covered each piece...or if I should have breaded and baked the chicken strips and then tossed them with the sauce.

What's the key to getting closer to restaurant quality with this dish without frying? Or, is this one of those dishes that's just better to order out?

(Note: I'm listing the recipe as it appeared in the book, but I made a few adjustments. I used fresh, crinkle-cut carrots in place of canned ones, and I used broccoli florets instead of bell pepper.)

1 can condensed tomato soup
1 (8-ounce) can pineapple chunks, undrained
1/4 cup honey

1/4 cup lemon juice

1/2 tsp. dry mustard

4 skinned and boned chicken breast halves, cut into strips

1 (14.5-ounce) can sliced carrots, drained

1 green bell pepper, cut into strips

Cook first five ingredients in a large skillet over medium heat until thoroughly heated.

Add chicken, carrots and peppers. Cook, stirring often, for 8 minutes or until chicken is done. Serve over rice.