As much as I would like to take credit for this recipe, I have to give all the props to my dear friend Lorie.
This broccoli salad is a fresh addition to any meal but make sure you make a bunch because it will get gobbled up quickly!
2 bunches fresh broccoli, chopped (or 1 lb pack fresh florets)
1 small red onion, finely chopped
1/4 c sugar
1 T apple cider vinegar
1 1/2 c raisins
1 c mayonnaise
10 strips crisp fried bacon (or 1 small pack bacon pieces)
8 oz pack almond slices
Mix together sugar, vinegar, and mayo in small bowl until well blended. In separate bowl add broccoli, onion, raisins, bacon, and almonds. Pour in dressing mixture and stir until well coated. Allow salad to sit for several hours or overnight for the flavors to blend. Serve cold.
I wish I could take credit for inventing this recipe but I can’t. I can definitely take credit for it being on my menu list on an almost weekly basis though. My dear friend from high school contributed this recipe to my daughter’s cheerleading team’s cookbook (which has turned into my recipe Bible at this point). I hope you enjoy this one as much as I do. Seriously! It’s awesome!
Crock Pot Pork Carnitas
1 tsp salt
2 tsp garlic powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground coriander
1/4 tsp ground cinnamon
1 boneless pork shoulder roast
3 bay leaves
1 can beef broth
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with spice mixture. Place the bay leaves in the bottom of crock pot and place pork on top. Pour broth around sides of pork, being careful not to rinse off the spice mixture. Cover and cook on low until pork shreds easily with fork, approximately 6 hours. Turn meat over after 4 hours. When pork is tender, remove from crock pot and shred with two forks. Disgard bay leaves. Use cooking liquid as needed to moisten the meat. Can be served in tortillas with shredded lettuce, diced tomato, sour cream, and hot sauce. A side of black beans and/or rice can complete your meal.
Ah yes, the words every cook loves to hear….I need this recipe! I hosted a Mom’s Night In event last night at my home and true to all things Southern and hospitable I had tons of food and drinks. Every item on the table got rave reviews by the wonderful ladies that attended so I thought it would be easier to just put all the recipes into one blog post for them and for everyone else that would like to try them. I do have to be completely honest, not a one of these recipes are my own. I found a couple on Pinterest and a couple belong to my friends.
Yummy goodness from front to back!
From left to right, front to back here’s the list!
BLT bites courtesy of Pinterest. Here’s the link! Also, a little hint…I don’t know about you but as much as I LOVE bacon, I hate that my house smells of bacon for days. I cooked up my bacon the day before the party and stored in the fridge until I was ready to construct my little sandwiches.
Hot Spinach Artichoke Dip is on the front right corner. This is one of my oldest, dearest friend’s recipe that I have YET to master! Maybe I just like hers better because she’s usually making it for me! Here’s the recipe.
2 (8 oz) cream cheese, softened
1/2 c mayo
1 clove garlic, minced
10 oz pack frozen chopped spinach, thawed and drained
14 oz can artichoke hearts, coarsely chopped
1/2 c Parmesan cheese
Preheat oven to 350°. Mix together softened cream cheese and mayo until well blended. Add garlic, spinach, artichokes, and cheese and mix well. Pour into pie plate and bake for 20-25 minutes until golden brown on top. Serve with favorite crackers.
Right smack in the middle of the table is the most delicious dip I’ve ever tried/made! I found that recipe on Pinterest as well and it’s called Mississippi Sin. Here’s the link for that little slice of heaven!
The fruit cake was brought by a friend and I do not have any information on that. Don’t think I’m just skipping over it. 🙂
Strawberry cheesecake bites
In the far back left corner is strawberry cheesecakes. How simple is this?! All you need is the Jello no bake cheesecake mix and strawberries! Mix up the cheesecake mix per package instructions, slice the strawberries in half and scoop out the middles, then pipe in the cheesecake mix. Garnish with the graham cracker crumbs that came in the cheesecake box. One of my friends took this to a Kentucky Derby party and I loved the idea and the simplicity of it.
The infamous margarita cupcakes are in the middle backside of the table. I used two different resources for this treat. I didn’t care for the icing listed in the first link so I found another site for icing that is delish!
In the far back right is my final Pinterest inspired recipe, Stuffed Baguettes. This one, although yummy, was time consuming.
Pink Punk Cosmo with some Velata caramel chocolate dipping sauce for the strawberries, marshmallows, and pretzels.
As for the non-alcoholic drinks, I made a refreshing peach basil iced tea. Another friend had submitted this recipe for our cookbook fundraiser and thought that I would try it out finally!
Peach Basil Iced Tea
3 Orange pekoe tea bags
1 c loosely packed fresh basil leaves
4 c water
5 cans peach nectar, 5.5 oz size, chilled
1 1/3 c sugar
1 1/4 c water
Peach slices and basil sprigs for garnish
Boil tea bags and basil in 4 cups of water. Let steep 5 minutes and strain through a sieve into pitcher. Cool tea and chill for approximately 1 hour. Stir in nectar and sugar and additional water. Serve over ice and garnish with peach slices and basil sprigs.
Serve all this stuff at your next party and you and I can share the title of “The Hostess With The Mostest”! Enjoy!
Quick AND inexpensive?! Say it ain’t so! Don’t get me wrong, I love love love to cook and more often than not, I can spend hours planning, prepping, and cooking a good, wholesome Southern meal. But then there are the OTHER days. You know, those days where nothing seems to go right, your to-do list keeps getting bigger and bigger, and your pocket book is shrinking more and more. Then in walks through the door a bright idea! BAM!
So here’s my quick and inexpensive, feed everyone in a quickness (and it’s pretty healthy too) recipe for shrimp, or beef, or chicken, whichever you prefer, stir fry. Here’s a little side note on the photo below. I took this photo after I had already served 3 plates full of stir fry so the size of the meal is much bigger than what you see.
Shrimp Stir Fry
1 bag frozen stir fry veggies
2 bags pre-cooked and peeled shrimp, thawed and tails removed
1/3-1/2 bottle Lawry’s Sesame Ginger marinade
2 T low sodium soy sauce
Pour frozen veggies in skillet with marinade and stir until coated. Place heat on low-medium and cover. While veggies are thawing/cooking, remove tails from shrimp. After veggies are thawed thoroughly, add shrimp and soy sauce and stir together. Cook for approximately 5-8 minutes to allow marinade to soak into shrimp for added flavor. Can be served over rice.
For a breakdown in cost, the veggies cost approximately $2.00 a bag, the shrimp is $5.00 per bag at Walmart, marinade is around $3.00 (and keep in mind you get at least 2 meals out of it), and soy sauce is super cheap as well. The boil in bag rice is inexpensive and quick as well. For less that $20.00 you can feed a family of four.
Here’s a really quick and yummy appetizer that I made today for a Fiesta San Antonio party!
1 (8 oz) bag pre-cooked beef fajita meat*, chopped
1/2 c diced tomatoes
2 T taco seasoning
Velveeta Mexican Blend cheese, cut into 1″ squares
Approximately 20 wonton wrappers (found in the produce section of your local grocery store)
1/3 c shredded cheddar cheese
Pre-heat oven to 375°. Place chopped beef fajita meat in skillet on medium heat. Add tomatoes and taco seasoning. Heat thoroughly. Place wonton wrappers into mini cupcake pan, add a piece of Velveeta cheese, spoonful of meat, and tomato mixture. Sprinkle with shredded cheese. Fold in corners of wontons.** Bake for 7-8 minutes.
Serve with sour cream and/or salsa for dipping.
*Can be substituted with chopped chicken fajita meat
**The photo in this recipe shows the wontons unfolded. I found that folding the corners in made for an easier, less crunchy bite size portion.