This easy to make, creamy Southern appetizer can be served as a spread on biscuits for game day or as a dip with veggies and crackers for brunch.

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Southern Pimento Cheese Spread

Ingredients

• 1/2 cup Duke’s mayo
• 16 oz/2 cups shredded Cheddar
• 1 tsp Dijon mustard
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tbsp hot sauce or to taste
• 3 tbsp pimentos chopped and drained

Instructions

• Add all ingredients to a large bowl and mix well.
• Add more mayo and hot sauce if needed.
• Transfer to an airtight container and store in the refrigerator until ready to use.
• When ready to serve, scoop into a serving bowl with crackers and sliced veggies for dipping. 

Notes

Inspired by the recipe from Capital Bar and Grill in Little Rock.

You can choose your preferred mayo for this dip but I prefer Duke’s brand for flavor and creaminess.

I also prefer to use thicker pre-shredded cheddar cheese (it usually has a flour coating on it).

When I made this version above I shredded my own cheese and because it was so thin,

it clumped and did not have the texture I wanted for the spread. 

Drain your pimentos from the jar. Then chop and dice.

Add all ingredients to a large bowl and mix well.

To jazz up this recipe from my normal basic pimento cheese I added seasonings, Dijon mustard, and hot sauce.

Add more mayo and hot sauce if needed.

Transfer to an airtight container and store in the refrigerator until ready to use.

When ready to serve, scoop into a serving bowl with crackers and sliced veggies for dipping. 

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This Southern breakfast favorite is perfect for holiday celebrations and potlucks. Made in the Crock-Pot and cooked overnight, these creamy, buttery grits feed a crowd with just a few ingredients. 

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Overnight Creamy Crock-Pot Grits

Makes 10-12 servings

Ingredients

• Ingredients:
• 2 cups stoneground old-fashioned grits not instant
• 7 cups water
• 1 tbsp salt
• ½ cup unsalted butter cubed
• ½ cup heavy cream

Instructions

• Directions:
• Add grits, water, and salt to a large slowcooker.
• Stir well then add the lid.
• Cook for 7 hours on low. Stir once or twice if possible so it doesn't stick to the sides.
• After 7 hours, remove the lid and add the heavy cream and butter. Stir until completely melted and creamy.
• Ladle into bowls and serve warm.

It is important to use “old fashioned” or stone ground grits for this recipe.

Do not use quick grits which is finer ground and cook much faster. 

All you need to start these grits in the slowcooker are 2 cups of stone ground grits, salt, and water.

Do not use milk- we will add cream later.

Add grits, water, and salt to a large slowcooker.

Stir well then add the lid.

Cook for 7 hours on low. Stir once or twice if possible so it doesn’t stick to the sides.

After 7 hours, remove the lid and add the heavy cream and stir.

Now slice up a stick of unsalted butter. 

Add the butter to the creamy cooked grits. 

Stir until completely melted.

Now you have a big crock full of the creamiest buttery grits you have ever had!

 Ladle into bowls and serve warm.

Makes plenty of servings, around 10-12 bowls. 

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Southern Slow Cooked Hot Boiled Peanuts

Makes 10-12 servings

Ingredients

• 2-3 lbs raw peanuts in shell
• 1/4-1/2 cup salt
• 1/4 cup Creole seasoning {I like Tony Chachere's}
• 8 cups of water {to start}

Instructions

• Rinse peanuts well to remove any dirt and debris.
• Pour into slow cooker.
• Cover with water {about 6-8 cups}.
• Add salt and seasoning. Stir.
• Cook on low for 12hrs {minimum} to 24hrs. Or you can let soak in the warm brine for an additional 12 hrs.
• Be sure to check and add more water to cover the peanuts as they cook.
• To serve: using a slotted spoon, scoop peanuts into bowls and serve warm.

 These are great for tailgating, picnics, road trips, you name it!
This amount feeds a crowd.

These peanuts are not too salty or spicy, just right in my opinion.
Adjust the seasonings as you like.

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 We were still staying in Florida for the holidays, so for New Year’s Eve this year Ava and I decided on a low key night with my parents. Dinner out, early fireworks, then bed for Ava and champagne and a movie for my parents and I. When midnight rolled around, my Mom and I were the only ones still awake to countdown to the New Year. Way different from a few years ago! Man, my 30s really are different than my 20s!

~ The only thing missing was my kiss at midnight from Ashton! ~

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Lucky New Year's Collard Greens

Ingredients

• 1 large bag of chopped collard greens
• 1 onion chopped
• 2 cloves of garlic diced or crushed
• 1 ham bone or 2 ham hocks
• 2 tbsp butter
• 32 box of vegetable broth
• 1 cup water
• 2 tbsp sugar
• 2-3 tbsp white vinegar
• salt/pepper to taste

Instructions

• Fill a sink or large bowl with water and rinse and soak collard greens well. Drain.
• Heat a large pot over medium heat and add butter.
• Once butter is melted add onion and cook until softened, about 5 minutes.
• Add garlic cloves and cook, stirring for another minute.
• Add remaining ingredients, including collards to the pot and bring to a boil.
• Reduce heat to low and cook for 2 hours.
• Serve warm with a side of Hoppin' John and rice and biscuits or cornbread!

Notes

Recipe courtesy of my Uncle Mike.

 

 

 

 

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Southern Style Chicken and Dumplings

Makes 6-8 servings

Ingredients

• 4 boneless skinless chicken breasts
• 1 can Grands flaky biscuits 8 ct
• 2 32 oz boxes of Chicken Broth low sodium
• 1 cup flour
• 1 tbsp + 1 tsp garlic powder
• salt and pepper to taste
• 8 oz frozen mix vegetables optional
• 1 tbsp butter optional

Instructions

• Season chicken breasts with salt, pepper, and 1 tsp garlic powder.
• Add chicken broth and chicken breasts to a large saucepan and bring to a boil.
• Poach on medium heat until chicken is cooked through about 15-20 minutes.
• Remove chicken and shred with a fork or chop into cubes.
• Turn heat to low and add chicken back into the broth.
• Cut the biscuit dough into 8ths.
• In a small bowl mix flour with salt, pepper, and 1 tbsp garlic powder.
• Coat the dumpling pieces in the seasoned flour and drop into the simmering broth.
• Cook the dumplings and push down in broth until they are done, about 5-8 minutes.
• I like to add vegetables to my Chicken and Dumplings, so I cook half a bag of frozen mixed vegetables, then drain the water, add the butter and mix in to the Chicken and Dumplings.

Notes

My husband on the other hand does not think Chicken and Dumplings should have veggies mixed in, so he eats his on the side. To each their own! 

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