Recipezaar: Southern U.S.,Holiday/Event recipes

Lamb Curry

Mon, 14 Sep 2009 15:46:50 -0400

Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook, this is an authentic colonial dish brought from India via England. It may date from as early as the 14th Century. Serve with rice, salad and veggie for a full meal. -- posted by Lauren4372

Spiced Pan-Seared Tuna Salad

Tue, 15 Sep 2009 11:38:53 -0400

Sizzling pan-seared tuna spices up this super-satisfying main dish summer salad. CuisineAtHome eRECIPES, August 20, 2009 edition.For the Cajun seasoning spices, you can use recipe #114562 by Pets "R" us, or Mrs Dash's Extra Spicy Seasoning Blend (I like this because it has no salt but it tends to be HOT) just don't use as much. ;) -- posted by Manami

Fried Green Tomatoes With Remoulade Sauce

Fri, 25 Sep 2009 01:20:11 -0400

This is a classic American favorite! Tart and flavorful, especially loved in the South. Great paired with a light summer salad. Adapted from The Everything Vegetable Cookbook by Jay Weinstein, a professional chef and radio personality. He is the commentator for National Public Radio and is now a nationally acclaimed food writer. Enjoy! -- posted by Sharon123

Hyman's Charleson Crab Dip

Fri, 25 Sep 2009 16:34:06 -0400

From Hyman's Seafood Restaurant in Charleston, SC. -- posted by Baker*Chick

Tommy Toe Pie

Fri, 25 Sep 2009 17:05:07 -0400

This recipe is from Rebecca Laney-Meers, Jackson Mississippi and she was one of the winners in the Mississippi magazine contest. Her memories of this pie take her back to the 1960s when as a child in her grandmother Kates kitchen in west Jackson she renamed the recipe Tommy Toe Pie. It was called Tomato Pie. Rebeccas time with her grandmother was quality time, and over the years she has tried many tomato pies, but grandmother Kates has remained the best. And when the tomatoes start coming in from the garden, this is her go-to recipe for her family. Thanks Rebecca! Feel free to add in fresh herbs, like the basil, oregano, etc. Enjoy! -- posted by Sharon123

Thanksgiving Cornbread Dressing

Mon, 28 Sep 2009 14:48:01 -0400

I grew up with Turkey and Dressing, stuffing was just foreign to me, until I became an adult, and while I can appreciate stuffing, nothing comes close to the dressing the women in my family made every Thanksgiving. If made properly, you'll find this somewhat lighter than most dressing recipes. I grew up in the south, and recently moved to California. Thanksgiving foods here are great, but they don't usually bear a strong resemblance to the holiday food I'm used to. The instructions may sound a little odd, but please, just follow them, and you'll have a really delicious dressing, and enough for a crowd. This does make a large amount, but Thanksgiving leftovers never got to waste in my family. -- posted by velvet_sj

Spinach in Creamy Feta Sauce

Mon, 28 Sep 2009 14:58:08 -0400

Greek flavor with a Southern twist. I love Southern-style creamed spinach, but I also love the combination of spinach and feta found in Greek cookery. This recipe pulls it all together. You could really dress this up by topping with buttered breadcrumbs and baking until the top is crunchy. -- posted by KissKiss

Holiday Ham

Tue, 06 Oct 2009 10:41:22 -0400

I took my Mother in law's basic Ham recipe and added to it to get this awesome Ham we serve every easter, thanksgiving and Christmas -- posted by GingerlyJ

Southern Cornbread Dressing (Stuffing)

Tue, 06 Oct 2009 11:05:39 -0400

This dish is most famous as a thanksgiving side, but I crave it year round and my whole family loves it. this one is seasoned just right -- posted by GingerlyJ

Cinnamon-Swirl Pumpkin Rolls

Thu, 08 Oct 2009 10:38:10 -0400

This recipe is from King Arthur Flour and is a delicious fall twist on cinnamon buns. And, they are somewhat healthier because they contain some whole wheat flour (and a vegetable!). The dough is very easy to handle and rises up beautifully. These would also be good with a cream cheese icing. Dough requires a total of at least 2 1/2 hour rising time (if you use liquid milk instead of dry, you may require slightly longer rising time). You can make the dough the day before. Just let them rise for about 30 minutes, wrap them up, and refrigerate overnight. In the morning, let them rise a bit more and warm up, unwrap and then bake. -- posted by blucoat

BBQ Chicken Packed Pita

Thu, 08 Oct 2009 15:46:36 -0400

This is courtesy Adam Gertler, on the show The Next Food Network Star-Episode: Into the Studio. It's got some great ratings on the food network. I hope you like it too! :) You can save time and use your own BBQ sauce but it is said this BBQ sauce is out of this world. The rub is so good! If you would like to make just enough rub for this recipe use 1 tbls. kosher salt, 1 tbls. plus 1 1/2 tbls. light brown sugar, 1 tbls. smoked paprika, 1 1/2 tsp. chili powder, 1/8 tsp. dried rosemary,crushed, 1/8 tsp. dried thyme, 1 1/2 tsp. granulated garlic. I have not tried this yet(I'm a vegetarian and will have to wait for a party), but it sounds yummy! -- posted by Sharon123

Hub City Diner Corn and Crab Bisque

Sun, 11 Oct 2009 03:10:09 -0400

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. -- posted by Molly53

Pumpkin Pie - Easiest Ever

Sun, 11 Oct 2009 03:28:06 -0400

This comes together SO fast with just one bowl and a whisk. A great recipe from the 1976 edition of Eet Smakelijk - a cookbook from the Junior Welfare League of Holland, Michigan. -- posted by KissKiss

Chicken Salad Casserole Baked Up

Mon, 12 Oct 2009 13:48:21 -0400

For all those fans of my Chicken Pot Pie recipe....you'll live this one too! The real name of the recipe is Hot Chicken Salad. I got this recipe from a book called The Complete Guide to Country Cooking. I have been asked about this recipe so often and about what's in it that we call it the " What's In It " casserole! This is a great potluck addition or light luncheon and can be assembled 24 hours in advance. I hope you enjoy this wonderfully light and comforting meal/side. I like to double my recipe (still using the 9x13 dish) and use it for a few days. -- posted by Amy Duchesne

Artichokes and Hearts of Palm Salad With Citrus Vinaigrette

Mon, 12 Oct 2009 16:40:08 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time is marinating time. -- posted by Molly53

Prosciutto Di Parma Salad

Mon, 12 Oct 2009 16:41:46 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Michael Uddo of G & E Courtyard Grill, featured in The Louisiana New Garde television series. -- posted by Molly53

Pelican Club's Quail Salad

Mon, 12 Oct 2009 17:48:09 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Richard Hughes, featured in The Louisiana New Garde television series. -- posted by Molly53

Asparagus With Tomato Basil Coulis

Tue, 13 Oct 2009 17:12:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This recipe strikes a perfect balance between very plain and very fancy asparagus dishes. Courtesy of Joel de Bourgonnier of Honfleur, featured in The Louisiana New Garde television series. -- posted by Molly53

Good Luck Collard Greens

Wed, 14 Oct 2009 14:19:19 -0400

Tradtionally collard greens are served on New years for Luck. I serve them then but my family enjoys them year round -- posted by GingerlyJ

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Lemon Soup--Almost an Aperitif

Thu, 15 Oct 2009 15:58:44 -0400

Now that summer is past, I have found this most refreshing welcoming drink for next year (or even now). It is served in a champagne glass when you arrive at the Levy-East Home (a bed and breakfast in Natchitoshes, Louisiana on the Cane River). Don't let the name fool you...it reminds me of a liquified lemon icebox pie. It can even be used as an opening course. It is very refreshing and good. -- posted by Bayou Andy

Potato Cake With Creamed Leeks and Escargot

Thu, 15 Oct 2009 16:16:17 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef John Neal of Peristyle, featured in The Louisiana New Garde television series. If you shudder at the thought of snails, please feel free to substitute morsels of meat or chicken for them. -- posted by Molly53

Louisiana Vegetable Terrine

Fri, 16 Oct 2009 17:05:20 -0400

An appetizing, cheesy-licious first course from the flavor center of the universe, Louisiana. Courtesy of Chef Michael Jordan of NOLA, featured in The Louisiana New Garde television series. Overnight chilling not included in preparation time. -- posted by Molly53

Calamaretti in Zimino Con Polenta Alla Griglia

Mon, 19 Oct 2009 12:14:18 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. The nutrition numbers will be skewed as you won't be using the entire batch of polenta for this recipe. Save it and serve in other recipes. To save time, use store-bought prepared polenta. -- posted by Molly53

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Mon, 19 Oct 2009 21:17:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Abita Saffron Crepes With Crab and Mushroom Filling

Wed, 21 Oct 2009 12:30:13 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Christiane Fisher of Chez Daniel, featured in The Louisiana New Garde television series. The nutritional information is skewed because the crepes batter yields much more than two servings. -- posted by Molly53

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Wed, 21 Oct 2009 21:03:35 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate. -- posted by Molly53

Sauteed Green Beans With Shallots

Mon, 26 Oct 2009 13:33:57 -0400

This is great to make at Thanksgiving...it tastes as good at room temperature as it does when it is hot, so you can move it off the stove to make room for more cooking! It's also quick to make, so its perfect for weeknight dinners. From Southern Living, but altered to my tastes. -- posted by breezermom

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Thu, 29 Oct 2009 11:59:03 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series. -- posted by Molly53

Coconut Tres Leches Hot Chocolate

Thu, 29 Oct 2009 17:05:24 -0400

Rich tasting and so delish! Adapted from Better Homes & Gardens magazine. This was entered in the Hot Drinks catagory by Aubrey Shaner from Orem, Ut., and won $400! -- posted by Sharon123

Green Rice (Cheesy Broccoli Rice)

Fri, 30 Oct 2009 12:37:58 -0400

This recipe contains green chiles which is different from the other recipes posted. We make this every year for Thanksgiving and we fight over the left overs. We usually double the recipe. Feel free to use more or less broccoli to suit your tastes. -- posted by swissms

French Bistro Tart

Fri, 30 Oct 2009 17:13:24 -0400

An appetizing first course otherwise known as an appetizer pizza from the flavor center of the universe, Louisiana. Courtesy of Chef Keil Moshier of Bistro la Tour, featured in The Louisiana New Garde television series. -- posted by Molly53

Fried Parsley

Fri, 30 Oct 2009 17:13:49 -0400

This is from New Orleans food critic and cookbook author Tom Fizmorris. It is a recipe that was served around the city for many years. It was generally served in a basket and they called it "French popcorn". There are two tricks. First, if you have previously used oil (particularly oil that you have fried chicken in) use it. Second, the curly-leaf parsley is very important because it holds the batter better. -- posted by Bayou Andy

Goat Cheese in Filo Provencal

Fri, 30 Oct 2009 17:15:47 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time approximate. -- posted by Molly53

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster. -- posted by Molly53

Slow Cooker Potatoes Au Gratin by Kim

Mon, 02 Nov 2009 17:16:14 -0500

This is a great recipe to use for gathering. Scale it down for an intimate family dinner. Enjoy -- posted by KRice, PA

Crawfish Cardinale

Mon, 02 Nov 2009 22:14:29 -0500

OMG, yummy, yummy crawfish dip, perfect for parties....serve with crusty french bread! -- posted by larchie

Shrimp Carrie

Mon, 02 Nov 2009 22:15:32 -0500

A ramped up variation of fish and chips and an appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Grilled Shrimp With Coriander Sauce and Black Bean Cakes

Mon, 02 Nov 2009 22:16:27 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak. -- posted by Molly53

Sweet Potato Casserole

Thu, 05 Nov 2009 02:02:21 -0500

A Thanksgiving favorite of our family. This dish is amazing as a side dish with the main course or is sweet and yummy enough to follow in the dessert line. I am always asked to bring this dish along to our big holiday dinners. -- posted by Kamsgrl

Grasshopper Pie

Sun, 08 Nov 2009 09:01:28 -0500

This pie is a favorite here in the south.. This is my way of making it -- posted by GingerlyJ

Rich and Chewy Pecan Pie Muffins!

Tue, 10 Nov 2009 16:38:39 -0500

This recipe came from Trisha Yearwood, who married Garth Brooks and wrote a cookbook called Georgia Cooking in an Oklahoma kitchen with a forward by Garth Brooks himself! Gotta try these! :) Be sure to use paper liners in the muffin tins and spray them with nonstick spray; otherwise, they will crumble when you peel off the liners. This recipe also makes great mini muffins; just shorten the baking time by 5 minutes. You might also try using oat flour instead of all purpose for a healthier muffin. -- posted by Sharon123

Drunk Turkey

Wed, 11 Nov 2009 23:52:07 -0500

This is a spin off of a Southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning. -- posted by Chef Melisa J

Sneaky Popeye's Eggs

Thu, 12 Nov 2009 00:13:11 -0500

This would be a fun way to clebrate St. Patrick's Day or Earth Day or anyday! This comes from The Sneaky Chef cookbook by Missy Chase Lapine. She says it's hard to believe, but the green juice leaves no discernable taste, only a terrific green color. You can also use the tortilla and cheese to hide the green eggs inside a breakfast wrap. Enjoy! -- posted by Sharon123

Bill Yosse's White House Apple Pie

Thu, 12 Nov 2009 01:06:30 -0500

Came across this in The Seattle Times. Pie without an exquisite crust is simply not the real thing. They said, "White House pastry chef Bill Yosses' light, flaky pie crusts have earned him the nickname "The Crustmaster" from President Barack Obama." This recipe is adapted from Bill Yosses, White House Pastry chef - hope this version is as good as the one being served in the White House. Note it makes use of lard, the secret of all great pastry. Just in time for prime pie making! Use a good cooking apple for this pie. -- posted by Buster's friend

Herb and Cheese Poppers

Mon, 16 Nov 2009 10:03:14 -0500

I simplified this fabulous savory biscuit recipe from the Nov. 09 issue of Bon Appetit by using biscuit mix (like Bisquick). Make your biscuit dough according to package directions and then proceed according the recipe below. -- posted by KathyP53

Bourbon Pecan Chicken

Tue, 17 Nov 2009 16:25:50 -0500

This is one of the most popular entree's for wedding reception -- posted by GingerlyJ

Barbara's Tea Cakes (Cookies)

Wed, 18 Nov 2009 01:27:12 -0500

A dear friend shared this recipe with me many years ago. The recipe became a favorite & I have used it for everything over the years. It has made it way to many a Girl Scout mtg, school party, potluck, etc. Tea Cakes became my family's favorite cookie at the holidays. It isn't Christmas without a platter of these & a bag for everyone to take home. They are good plain and sweeter with the glaze & icing. -- posted by Susie D

Connies Apple Cake Recipe

Wed, 18 Nov 2009 14:14:30 -0500

My mom used to make this during the holidays. A very long time family tradition, been around for many generations. This is a very sweet, rich dessert, moist and a bit crumbly because of the chunks of apples and pecans. Not the 'normal' birthday cake-like texture. Great with a big glass of milk or hot cup of coffee. The mix ends up being very thick and a little stiff to mix, but don't worry... it is totally worth it. Warning: This apple cake is addictive! Thanks Mom, we all miss you dearly! -- posted by Chef #549456

Spice Cake With Bourbon-Pecan Frosting

Wed, 18 Nov 2009 16:10:44 -0500

Moist cake with sweet and buttery frosting... Tweak the ingredients to your liking. Try it with variations in the spices, extracts, and liquor: such as cayenne, ginger, almond extract, spiced dark rum, cointreau, irish cream... Also try glazing the pecans with carmelization, candying, or even a nice orange spice. For an easier variation, add some cayenne and brown sugar or some of the other spices mentioned earlier before toasting the pecans. Then sprinkle them atop after icing, to keep the flavors more independent of each other. -- posted by GoldsmithLissa

Juicy, Crispy Southern Fried Chicken

Wed, 18 Nov 2009 17:00:53 -0500

This recipe was passed on to me from a county club I used to work at as a teenager. Its so easy and its a delicious meal for the family. The perfect comfort food! -- posted by Pumpkin Pie's Mommy

Hoppin' John

Thu, 19 Nov 2009 21:56:43 -0500

A variation on a recipe from the good folks at Goya. I make it with both of the suggested meats -- sausage AND bacon (Goya's calls for kielbasa, but I think smoked sausage or andouille works better). The two together are spectacular. I also add a jalapeño for a little extra flavor. Oh, and if you're on a low-sodium diet, there is a no-salt version of the -- posted by Cluich

Blueberry Dream Fritters

Sun, 22 Nov 2009 18:19:32 -0500

I got this from the Quick and Easy Diabetic Desserts cookbook. I haven't made these yet. Enjoy! -- posted by Sharon123

Rosie's Pecan Crunchies

Sun, 22 Nov 2009 18:41:37 -0500

Taken from Judy Rosenberg's Rosie's All Butter Fresh Cream Sugar Packed Baking Book! These cookies will melt in your mouth and are perfect for all occasions! A favorite at Rosie's Bakery! Enjoy! These cookies need to chill about 4 hours. -- posted by Sharon123

Easy Chocolate Covered Marshmallows!

Thu, 26 Nov 2009 21:47:04 -0500

Easy recipe and after you coat with the chocolate you can dip in sprinkles-whatever colors fit your occasion, or you can roll in finely chopped nuts! Lots of fun for you and the kids will love helping! This recipe doubles, triples, etc. easily! Enjoy! :) -- posted by Sharon123

Paula Deen Sweet Potato Balls

Sat, 28 Nov 2009 15:31:49 -0500

This recipe came directly from the FoodNetwork.com website, and they were highlighted as one of Paula's Thanksgiving 2009 foods in her Thanksgiving Special aired in 19 November 2009 on Food Network . The original airing of the "Thanksgiving Special" was 10 November 2005...just in case you want to look back in the archives! Some say the recipe is too sweet. So, you may want to test-drive the recipe for your own sweetness. These suggestions you might make as I did: I let the sweet potatoes fully cool before mashing, I omitted the orange zest and put just a small amount of orange juice (not a huge orange taste fan), and cut back the brown sugar to 1/3 of a cup. One reviewer said that she only used 1/2 of a large marshmallow after she had them oozing out with a full marshmallow. However, Paula Deen states that if you overcook your Sweet Potato Balls then the marshmallow will burst out of the ball. So be careful not to over-bake them if you choose a whole marshmallow. I chose to roll the balls in chopped pecans and then placed each ball in a cup of a nonstick muffin tin (the recipe made exactly 12 large balls--enough to fill a full tin). I also made some with the coconut mixture. Another option would be to roll them in oats, sugar, & cinnamon OR coconut & pecans. I put the filled muffin tin in the refrigerator overnight and baked the next day after removing my turkey from the oven. They came out perfectly! -- posted by McGowan Family

Cheese Casserole

Sat, 28 Nov 2009 18:32:21 -0500

If you love cheese, you will love this casserole! This recipe was passed down throughout my family, and my mom makes it every Thanksgiving and Christmas! It is so good that I go back for seconds of it every time, and even sometimes thirds! I thought since it was so delicious, I pass it on to the rest of the world! Enjoy! -- posted by Chef #1464058

Hoppin' John Soup

Sun, 29 Nov 2009 17:50:49 -0500

Make this Southern staple on New Year's Day for good luck all year! -- posted by KathyP53

Lazy Man's Simple Sweet Potato Casserole

Mon, 30 Nov 2009 10:17:04 -0500

My mom uses raw sweet potatoes and boils them. I just use the cans of sweet potatoes (yams on the can) to make mine... This recipe is so easy that even a caveman can do it! -- posted by Brad 007

Sweet Potato Fries With BBQ Mayo

Tue, 01 Dec 2009 23:07:50 -0500

A Bobby Flay recipe! Easy with a yummy dipping sauce. I love sweet potato fries! -- posted by Sharon123

Bodacious Blondies

Wed, 02 Dec 2009 20:10:28 -0500

These candy laced brownies are great for snacks, picnics, class trips, bake sales and good, old-fashioned dessert! Kids love making them almost as much as they like eating them.From Cambell's Kitchen. -- posted by Sharon123

Sugar Free Pecan Pie

Thu, 03 Dec 2009 00:30:35 -0500

after searching far and wide for a sugar free pecan recipe I foud this one -- posted by GingerlyJ

Eggnog Chai Sugar Cookies

Thu, 03 Dec 2009 11:42:41 -0500

This was originally published in "Southern Living" magazine; I have made a few alterations. I have used both Betty Crocker and Krusteaz sugar cookie mixes, both are good just remember that baking temps/times may vary. These cookies are sweet, spicy, and make me think of the winter holidays. -- posted by sarikat

Crescent Caramel Cinnamon Swirls

Fri, 04 Dec 2009 18:08:55 -0500

Adapted from a Pillsbury recipe to make it my own! -- posted by Sharon123

Weeknight Mashed Potatoes

Mon, 07 Dec 2009 14:20:32 -0500

This is so easy to throw together, but it tastes like a holiday dish. -- posted by KissKiss

Fiery Cheese Straws

Mon, 07 Dec 2009 14:48:10 -0500

If you like spicy cheese straws...the Fire is all in your hands! Love cheese Straws and Fire, so.. I use Fruity Pebbles for the color, instead of regular rice krispys -- posted by Merlin_magician

Lemon Poppy Seed Sandwich Cookies

Wed, 09 Dec 2009 23:54:08 -0500

A nice slice & bake cookie that caught my eye for the cranberry filling. From The Washington Post. Uncooked logs can be frozen for a month, baked unassembled cookies can be frozen 2 weeks & the assembled cookies keep in an airtight container for 3 days. Lemon, poppy seed, cranberry jam... what's not to like? Lime or grapefruit juice can be substituted for the lemon juice. Adapted from Tiffany MacIsaac, pastry chef at Birch & Barley in Northwest Washington. -- posted by Buster's friend

Chocolate Peppermint Crunch Cookie Stars

Fri, 11 Dec 2009 10:54:42 -0500

Another grown up cookie - chocolate, coffee, peppermint - not overly sweet... perfect with a good cup of coffee while watching the weather, a movie or reading a book. My kind of Christmas cookie! Found in The Washington Post. -- posted by Buster's friend

Coconut Lime Stars

Fri, 11 Dec 2009 12:05:17 -0500

"These crunchy, buttery cookies have a refreshing tropical taste from the toasted coconut in the batter and a tart lime frosting. Reeah Parker of Germantown made these for her son in the Marines one summer and they were such a hit, she now makes them year-round, cutting them into holiday shapes." Found this recipe in The Washington Post - almost an amuse-bouche for a Christmas platter. Refreshing, tart, wonderful! Thank you Reeah! ***Note - prep time includes a 30 minute chill time for the dough*** -- posted by Buster's friend

Down South Yam Cake

Fri, 11 Dec 2009 12:12:49 -0500

I think I adapted this recipe from something printed on a can of yams about 20 years ago. I have always enjoyed this during the fall and winter seasons, and I think you will too. It is a nice change of pace from the usual spice cake. -- posted by JackieOhNo!

New Orleans Bourbon Honey Pecan Tart

Tue, 15 Dec 2009 11:56:37 -0500

Recipe given to my grandmother from a family friend from Louisiana. -- posted by Celticevergreen

Black-Eyed Peas and Spare Ribs

Thu, 17 Dec 2009 12:38:25 -0500

This is a one-dish meal that I came up with years ago when I was raiding my pantry. It has been a long-standing favorite, and is especially tasty during the colder months. It smells great simmering on the stove! -- posted by JackieOhNo!

Monday Red Beans N' Rice (Crock Pot)

Thu, 17 Dec 2009 21:42:58 -0500

A Monday staple in New Orleans! This version requires minimal prep, so it's easy to throw everything in the crock pot before work and come home to a warm dinner. I included the time needed to hot soak the beans as "cook time" since "prep time" implies you actually need to be actively doing something. Note: Recipezaar does not recognize pickled pork as an ingredient. I assure you it is real, and actually tastes nothing like pickles. If you can't find pickled pork in your area, a hambone with meat attached is a good substitute. I don't like to use smoked hamhocks because I think the smoked flavor is too strong. -- posted by CptShane

Chocolate Pecan Pies With Bourbon Vanilla Sauce

Sun, 20 Dec 2009 20:33:09 -0500

This is really a WOW dessert, truly amazing! Godiva chocolate web site. We are making these for Thanksgiving day! ;) I thought it was too involved but I was out-voted! So here's how: ;) Special equipment 10 tart pans with removable bottoms - 3-1/2 to 4 inches.Didn't account for cooling times. -- posted by Manami

Halloween Finger Sandwiches

Tue, 29 Dec 2009 00:23:52 -0500

Made for the Halloween Today show , these would be good anytime! From the Today's Kitchen cookbook. -- posted by Sharon123

Baked Oyster Appetizer

Tue, 29 Dec 2009 13:46:24 -0500

A light and tasty dish that can be served as an appetizer at parties or as a side dish. I make it during oyster season for all parties and holiday gatherings. It is always a hit and always one of the first items to "go"! The recipe is easy to make! -- posted by Pennie Pasta

Peanut Butter Cake With Maple Frosting (Or Cupcakes)

Wed, 30 Dec 2009 10:39:11 -0500

In the South, some like to stir together peanut butter and maple syrup in a bowl and eat it with a spoon. This recipe combines those flavors into a peanut butter cake with a maple frosting. -- posted by swissms

Southern New Year's Day Soup

Sat, 02 Jan 2010 10:30:47 -0500

This wonderfully healthy collards and black-eyed pea soup by Sarah Cooper is a natural for New Year's Day. It started as a Cuban-style collards soup that included bacon fat, short ribs, Cuban sausage and ham hocks. Eventually Ms. Cooper decided to "de-fat" and change some of the ingredients to typical southern ones. The results are both aromatic and hearty, perfect on a cold day. To shorten prep and cooking time, you can use canned black-eyed peas, drained, rinsed and added towards the end of cooking time. Note: the recipe does not include soaking time for the dried peas. From the Atlanta Journal Constitution. -- posted by ninja

It was Going to Be Hoppin' John

Sat, 02 Jan 2010 12:45:40 -0500

And it turned into something a bit different. Rather than cook the rice with the peas, we serve this over cooked rice. It's also good over pasta or potatoes. Serve with cooked greens or spinach on the side, or stir the greens into the peas. I add the cooked ham for my son, who can't eat sausage, but if you think the dish is too meaty, by all means leave it out. I usually don't add salt, because the sausage is salty enough, but if you think it needs some, feel free to put it in. Cooking times do not include overnight soaking of the peas. -- posted by Chocolatl

Paul Prudhomme's Hoppin' John

Sat, 02 Jan 2010 12:46:02 -0500

Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked. -- posted by Chocolatl

Buttermilk Biscuits With Cranberries

Sat, 02 Jan 2010 16:20:40 -0500

Light and tender biscuits. The key is to sift the the dry ingredients FOUR times. The dough should be manageable but sticky; a wetter dough makes a lighter biscuit. -- posted by swissms

Cherry Coffee Cake

Sun, 03 Jan 2010 16:50:51 -0500

A great cake for buffet breakfasts, or parties anytime. My mom makes this cake every year for Christmas Breakfast! -- posted by MamaGreer

Frogmore Stew -Low Carb

Tue, 05 Jan 2010 11:30:06 -0500

Here is a low carb version of a lowcounrty favorite. Come October in the South Carolina lowcountry, when the shrimp season overlaps high blue crab season, it's time to make Frogmore Stew! Named for Frogmore, South Carolina, a town of about ten thousand people in the low-lying wetlands between Beaufort and St. Helena Island, this stew quite literally seems to have emerged from the marshes: it puts shrimp and crab front-and-center, and it's often served by outdoorsy characters, at hunting stations, fish shacks, and boatyards. And more than any other stew, Frogmore (which is also sometimes referred to as Lowcountry Boil) lives up to the spirit of one-pot dining, with whole, shell-on shrimp, split crabs, corn-on-the-cob, and smoked sausages bobbing around in a richly-concentrated shellfish broth. -- posted by Porfavorcorona

Mardi Gras Oyster Soup

Sun, 10 Jan 2010 11:46:30 -0500

From 1001 Best Slow Cooker Recipes -- posted by dicentra

Indoor Pulled Pork With South Carolina Mustard Barbecue Sauce

Sun, 10 Jan 2010 23:44:28 -0500

Pulled pork and the BEST sauce in the U.S. From Cooks Illustrated. -- posted by KathyP53

Cooks Illustrated Red Beans and Rice

Mon, 11 Jan 2010 00:26:19 -0500

This is pretty authentic -- posted by KathyP53

Date Cake

Fri, 15 Jan 2010 16:05:11 -0500

This recipe was my grandmother's and the smell of this cake baking is the smell of Christmas to our family! It is a very dense, heavy cake, almost more like a bread, and loaded with dates, cherries and nuts. We usually use home-grown black walnuts in ours! Do not be intimidated by the number of steps it takes to make this cake-it actually goes together very quickly and is well worth the trouble. -- posted by Emmame

Thanksgiving Dressing

Fri, 15 Jan 2010 17:35:53 -0500

My now 79 year old father always makes the dressing for Thanksgiving every year and has never used a written recipe. He says he just makes it the way his mother did! I finally sat down with him one Thanksgiving and wrote down what he did, and this is the result. It makes a baked, moist bread-like dressing that freezes well and is absolutely out of this world! -- posted by Emmame

Skillet Creole Chicken Fricassee

Sun, 17 Jan 2010 21:08:22 -0500

Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning. -- posted by swissms

Hoppin' John Stew With Cheddar Cheese Grits

Sun, 24 Jan 2010 18:10:51 -0500

From Southern Living. A New Year's Day Tradition -- posted by KathyP53

Parmesan-Pecan Fried Catfish

Sun, 24 Jan 2010 18:38:04 -0500

Wonderful fried Southern catfish recipe! -- posted by KathyP53

Lower Calorie Quick Hot Fudge

Thu, 28 Jan 2010 15:53:18 -0500

This is a quick hot fudge recipe that I use when I really want to indulge. You can mix in any kind of 70% Cocoa and above chocolate bars (bars usually come as 2 oz, so you would need 2). I prefer to use Dagoba pure unsweetened chocolate. Whatever is available will work. -- posted by Southern Kitchen Gardener

Glazed Bacon Appetizers

Fri, 29 Jan 2010 01:55:45 -0500

I just love this! It's easy to make, and I've yet to meet someone that doesn't love it and ask for the recipe. Of course, I love bacon! It's great warm, and can also be served at room temperature so you can enjoy your party without having your hair smell like bacon :) This recipe came from the Art Museum in Tampa, FL. -- posted by breezermom

Savannah Country Ham Simmered in Beer

Sun, 31 Jan 2010 17:42:52 -0500

This ham is simmered in beer before it is baked. Begin preparing the ham 2 days in advance to allow time to soak the ham in water before cooking it to remove excess salt. -- posted by swissms

Pear Bread Pudding With Jack Daniels Sauce

Mon, 01 Feb 2010 10:24:37 -0500

Adapted from Jr. League of Jackson, MS cookbook Southern Sideboards, "Ramada Inn Bread Pudding" recipe. I add pears and cranberries for variety and when our old fashioned pears come in season late fall. This is a great brunch dish substitute for french toast if you leave off the Jack Daniels sauce! -- posted by REALtorFOOD

Grouper Iberville

Sun, 07 Feb 2010 21:47:22 -0500

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series.. -- posted by Molly53

Spicy Coleslaw

Mon, 08 Feb 2010 10:04:22 -0500

I am a single woman living on my own. When I come home from work the last thing I want to do is slave over a hot stove or spend hours making dinner. I need quick and easy options. I try to utilize as many "convenience" items as I can in order to help spend less time in the kitchen and more time relaxing. I like to keep the condiments from takeout and fast food places if I think I can use them for something else. I like to experiement with recipes and make them simple. This has to be one of the easiest recipes I make. The only thing that might be a problem for some people who want to make it, is you need to be near a Chick-fil-a. I use their spicy dressing. I don't normally like typical coleslaw dressing, so this is my little spin on it. I also like to double and even triple the recipe up for family bbq's and potlucks at work. Feel free to add your own items that you like....diced red onion, julienned bell peppers, etc. That's what is so great about recipes, you can make them your own. Enjoy! -- posted by Chef #188403

Chicken Seafood Gumbo

Mon, 08 Feb 2010 10:53:26 -0500

A northerners attempt at good gumbo soup. Uses chicken, shrimp, crawfish and andouille sausage. Easy to make, basically dump and go. I make it in a 12 quart roaster oven. Can easily make smaller amounts by division. -- posted by SAM the Nuke [:-{)

Candy Bar Brownie Crunch

Mon, 08 Feb 2010 23:20:52 -0500

Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook! -- posted by Sharon123

Barbeque Deviled Eggs

Mon, 08 Feb 2010 23:23:34 -0500

This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly will with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights! -- posted by Sharon123