Modern Southern Cook

During the holiday season, the house is filled with candies, cookies, cakes and more. While I am always a fan of the traditional desserts, I still like to mix things up, just a little, and create a new variation. This past week, my husband had his department Christmas party at work. When trying to decide what to make for the event, I considered brownies, cupcakes, and cookies, but I just wanted to expand my horizons a little. As I thought more about what to make, carrot cake came to mind. My husband absolutely loves spiced cakes such as carrot cake, but is not a big fan of the rich cream cheese icing. I know, I know. Many of you are rubbing your eyes right now to make sure you read that last sentence correctly but it is true. He does not care for cream cheese icing. Imagine! Anyway, as I began to think about how I could change the recipe, I decided to make a pumpkin spice cake layered with a creamy eggnog buttercream that I developed last year. The result is delicious. Even if you do

So I have this theory about cheesecake consumers. All connoisseurs of this classic dessert fall into one of two categories; either you enjoy your dessert with a cool, creamy texture  or you love your cheesecake with a dense, thick texture. I am personally of the cool, creamy texture found in my never fail recipe. However, while my husband is never one to complain about my cheesecake, his own personal preference leans to the drier, thick texture in the dessert. In honor of my husband and his cheesecake preference, this recipe was developed. Not only do you get the delicious texture of the cheesecake but you get to savor a rich cookie crust, semi-sweet chocolate chips and a decadent ganache topping. If you love this style of baked cheesecake and you love chocolate, then this is for you! FOR THE CRUST 2 Cups Crushed Oreo Crumbs 6 Tablespoons Unsalted Butter, Melted FOR THE FILLING 32 ounces Softened Cream Cheese 1 Cup Sugar 1 Tablespoon Vanilla Extract 4 Eggs, Room

As you may or may not know, I am a school counselor at a high school about an hour away from my home. This weekend, I was preparing for the first annual Staff Bake Off. The money raised from this friendly competition is going towards my fund for needy children. This year alone we are sponsoring five children in need of a little Christmas cheer. While the students will never know that we purchased the gifts for them, their parents know that we are there to not only support their child's education but also make sure they have time to enjoy the magic of Christmas, no matter what their situation. Because of the wonderful people I work with, this event is definitely going to be a success. When I was thinking about what to make, I considered making a decadent cheesecake with a chocolate cookie crust and a thick ganache. Now that will win it, I thought. However, the weather on Sunday was not very good and I was worried that we might end up not having school so I wanted to make something

So a few Christmases ago, my cousin from Georgia brought my husband and me some pumpkin butter from a local boutique. I had never eaten pumpkin butter but have grown up loving apple butter, so this could not be much different. But, pumpkin??? I waited for a while before getting around to the jar but once I did, I was hooked. Pumpkin butter is a delicious, thick pumpkin puree cooked down with spices. Imagine spreading a homemade pumpkin pie on your biscuits or toast in the morning. Who wouldn't like that??? I have also used the pumpkin butter to make homemade oatmeal breakfast bars. DELICIOUS! I think one of the greatest things about this recipe is that not only does it use up the pumpkins harvested during the fall, but it also could not be easier. Additionally, this simple recipe makes more than enough to put in small jars for holiday gift giving. I hope you will give this recipe a try. You will be amazed! 10 Cups Pureed Cooked Pumpkin 2 Tablespoons Cinnamon 2 Tablesp

So today we wake up to a glorious Thanksgiving morning. The sun is beginning to rise over the distant hills and surrounding tree tops. There is a heavy frost on the ground and a wonderful day awaits of feasting and being with family. Ahhh, what a day! In preparation for today's festivities, I roasted some fresh pumpkins yesterday for delicious puree; can you say pumpkin pie???? The great thing about making your own puree is that you get so much more bang for your buck and you know that there is only one ingredient, pumpkin! In honor of the fresh pumpkin puree and the indulgence of the holiday, this morning was the perfect time for pumpkin waffles. These waffles are a variation on my popular Lighter-Than-Air Waffles . The pumpkin replaces the melted butter, reducing the fat even more. The addition of nutmeg and ginger increases the warmth of the recipe. Although I made these for Thanksgiving morning, they are perfect for anytime. 1 1/3 Cups All-Purpose Flour 4 teaspoons Baki

When I think about this time of year, I think about making caramel corn as a young girl. We made caramel corn at least once a year and it was always around the holidays. So, to me, caramel corn is a holiday tradition. However, the inspiration for this recipe goes one step further. I was at work a few weeks ago and suddenly craved a candy bar, and not just any candy bar, but the one that is supposed to satisfy. You know what I mean? Well, I never got the candy bar so I wanted to make something at home to satisfy the craving. On the way home, I picked up some popcorn and cashews, knowing I had everything else at home, in order to make this delicious treat. This recipe takes the classic caramel corn a few steps further. Not only do you have the sweet homemade caramel covering the tender popcorn, but I added salty cashews with decadent chocolate. AMAZING! So now when I have a craving, all I have to do is go to the pantry and grab a handful of this Turtle Corn to calm my salty, sweet des

So this week we continue with our theme of easy game day recipes. In an effort to continue our streak of a "No Repeat Recipe Season," this recipe was developed out of the need for something quick, easy, and, perhaps best of all, inexpensive. The great thing about this recipe is that you probably already have all of the marinade ingredients in your kitchen and the boneless chicken thighs are a very economical selection at your local grocery store. This recipe can also be doubled or even tripled for a large gathering. 4 Boneless, Skinless Chicken Thighs 1/4 Cup Low Sodium Soy Sauce 2 Cloves Garlic, Minced 1 Lime, Juiced 1/2 teaspoon Ground Ginger 4 Tablespoons Light Brown Sugar 12 Wooden Skewers 1. Place the wooden skewered in a shallow dish and cover with water. Allow to sit while preparing the remaining ingredients. 2. Lay the chicken thighs on a large cutting board. Unroll each thigh and slice lengthwise to make 3 strips. 3. In a separate bowl, comb

This past weekend we had yet another tailgating opportunity with some amazing friends. Since we were going to be feeding a crowd, I needed to make something that would feed a lot of people, was easily transported, and was nice and warm for the cool autumn day. Tailgate chili was the perfect solution! This chili recipe is very easy. You can adapt the heat level to your spiciness preference. This version is just slightly spiced, since I was feeding a lot of different people. Whether you are cooking this on the stove or in the slow cooker, this recipe is perfect. 2 Pounds 80/20 Ground Beef 1 Cup Yellow Onion, Finely Chopped 1/4 Cup Green Pepper, Finely Chopped 6 Cloves Garlic, Minced 1 Tablespoon Chili Powder 2 teaspoons Oregano 1/2 teaspoon Cumin 2 teaspoons Black Pepper 1 teaspoon Cayenne Pepper 1 Tablespoon Salt 2 Cans (15.5 ounces each) Dark Kidney Beans 2 Cans (15.5 ounces each) Light Kidney Beans 1 Can (28 ounces) Diced Tomatoes 1. In a large pot,

For our last tailgate, we wanted something different. Everyone does wings, ribs, hamburgers, but what could we make that would be unique and delicious? While looking over the meat counter at our local grocery store, we saw some beautiful thin sirloin steaks. Knowing that my husband loves a good steak sandwich, I decided to put a little spin on it and do some easy to carry steak wraps. To my relief, he was all in! On the day of the game, we broke out our tailgating grill with an interchangeable griddle top. As the food began to cook, people flocked to our tent. Several said that it "smells just like the fair" as the peppers and onions grilled to perfection. As the dish was served, the people went crazy! Some ate them simple and plain while others turned them into more of a fajita and added sour cream and toppings. No matter how you dress them, this quick and easy recipe will become a weeknight favorite for you too! FOR THE SEASONING BLEND 1 teaspoon Onion Powder 1 t

Apples, apples, apples. 'Tis the season for a bounty of apples and warm mugs of cider. Since it is the time of year for celebrating this delicious fruit, I am in the mood for experimenting with different recipes using apples. I have already created an Apple Cider Donut recipe, but now it was time to push the boundaries even further and expand to a barbecue sauce. This sauce is nice and sweet with a subtle heat at the end. We used this to baste chicken as it was grilling, but it would be great with some thick cut pork chops or slathered on a slab of ribs. If you have any leftover, just allow it to cool and then store in an airtight container in the refrigerator. 1 Tablespoon Butter 1/4 Cup Minced Yellow Onion 1 Tablespoon Minced Garlic 2 Cups Apple Cider 1/2 Cup Apple Cider Vinegar 1/2 Cup Ketchup 1 teaspoon Ground Mustard 1 teaspoon Paprika 1/2 teaspoon Salt 1/2 teaspoon Cayenne Pepper 4 Tablespoons Packed Light Brown Sugar 1. In a small sauce

When entertaining guests, I am always looking for a new way to enjoy a classic dish. Everyone expects a pumpkin pie to be served at Thanksgiving gatherings, but what if you could surprise your guests with a pumpkin parfait? This dish is so easy to make and, in comparison to its traditional cousin, can be made as low fat as you desire (using fat free cool whip and sugar free pudding mix). The molasses cookies add a spiciness not often found in a traditional pie crust. If you don't like the flavor of molasses, you could always substitute ginger snaps, but the soft molasses cookies are a delicious addition. 12 ounces Evaporated Milk 5.1 ounces Instant Vanilla Pudding Mix 15 ounces Canned Pure Pumpkin Puree 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 10 Molasses Cookies 8 ounces Cool Whip 1. In a mixing bowl, combine milk and pudding mix. Whip for 30 minutes. 2. Add the pumpkin and spices. Whip for an additional 1 minute. 3. Cover with plastic wrap, placing d

Sometimes there is nothing better than the taste of loaded cheese fries or potato skins. When we recently had some friends over for dinner, I couldn't decide what to make for a side dish. Should I go with humble baked potatoes? Or did the occasion call for creamy whipped potatoes? Better yet, should I make some crisp homemade chips? Finally, after much deliberation, and a longing for the smell of bacon, I decided to take all of my favorite flavors of cheese fries and turn them into a one pot side with my oven potatoes. By using the bacon drippings, the flavor is throughout the dish and adds that extra little "umph" that makes this dish so great. Don't be fooled by the simplicity of this dish. It is perfect for company or just a night alone. 4 Strips Thick Cut Bacon 2 Tablespoons Butter/Margarine 4 Idaho Potatoes, Peeled and Cubed 1 pinch Black Pepper 1/2 Cup Shredded Cheddar 3 Green Onions, Sliced 1. Heat a large, cast iron skillet over medium heat.

  I believe when I figured out the magic combination for donuts, I may have created a monster. Tonight the monster wanted pumpkin. So this recipe not only satisfied the monster's craving, but also took advantage of the healthy benefits of pumpkin. This recipe gives you a soft, tender cake donut with a spiced pumpkin aroma. The glaze on top is reminiscent of the classic powdered donut with a hint of cinnamon. These are perfect with a nice hot cup of coffee or warm apple cider. FOR THE BATTER 4 Cups All Purpose Flour 1 1/2 Cups Sugar 4 teaspoons Baking Powder 1 teaspoon Salt 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg 15 ounces (weight) Pure Pumpkin Puree 1/2 Cup Milk 2 teaspoons Vanilla 4 Eggs, Lightly Beaten FOR THE GLAZE 1 Cup Powdered Sugar 1/4 teaspoon Cinnamon 1/4 teaspoon Vanilla 2 teaspoons Milk Yield: 2 dozen 1. Combine all dry ingredients in the bowl of a large mixer. 2. In a separate bowl, combine the wet ingredients. 3. Slowly stre

After several failed attempts and tons of research, I have finally developed a recipe for tender, delicious donuts. This recipe takes advantage of the fall apple harvest by utilizing locally pressed apple cider from here in my home town. Apple harvesting is a big deal around here with several local orchards, dating back several generations. In fact, this weekend is the annual Apple Festival! This basic recipe holds tons of possibilities. Whether baking with the kids, making a weekend brunch, or just satisfying your late night craving for a warm donut, this recipe is sure to please! FOR THE BATTER 2 Cups All Purpose Flour 3/4 Cup Sugar 2 teaspoons Baking Powder 1/4 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1 teaspoon Salt 1 Cup Apple Cider 1/4 Cup Milk 2 Eggs, Lightly Beaten 1 teaspoon Vanilla 1 Tablespoon Butter, Melted FOR THE COATING 1 Cup Sugar 1 Tablespoon Cinnamon Yield:15 donuts 1. In a small saucepan, pour 1 cup of apple cider. Over medium hea

This is not a recipe but a seasoning blend formula. I use this blend for everything from baby back ribs, beef ribs, and pork butts. Basically, any beef or pork we are throwing on the smoker that we want to have a little zing. I have even used it on venison roasts with excellent results. The intense heat comes out more in the beef ribs versus the pork, which I find to be counterintuitive, but it is how it is. I am thinking it is because there is more surface area with less unseasoned meat in the middle. No matter what the reason, this is a spice blend that is good to just have in the cabinet for a quick go-to flavor addition. 3 Tablespoons Salt 1 Tablespoon Garlic Powder 2 teaspoons Cayenne Pepper 1 teaspoon Black Pepper 2 teaspoons Paprika 1/4 Cup Packed Light Brown Sugar 2 teaspoons Ground Mustard Powder 1 Tablespoons Red Pepper Flakes 1. Place all spices in a bowl. 2. Whisk until thoroughly combined. 3. To use, simply sprinkle over all sides. Use your hand

Even though fall does not officially arrive until 4:44 this evening, I have already started to enjoy warm soup on cool evenings. This past Wednesday, the air was cool, the gentle breeze was blowing across the creek as it meandered through the back yard, and it was the perfect time for some comfort food. I knew people would think I was crazy for already eating soup and grilled cheese, but I didn't care. It was time! And oh, am I so glad that I did. The great thing about this version is that you can cook it in a little over a hour and enjoy it or you can allow it to simmer for a few hours, covered, and deepen the flavors even more. The leftovers are great. They definitely do not taste like a reheated meal. So put this recipe in your files and be ready to enjoy it on a cool fall or winter evening. 1 pound Ground Beef 1 Large Yellow Onion, chopped 2 teaspoons Salt 1 1/2 teaspoons Black Pepper 1/2 teaspoon Dried Parsley 14.5 ounces Canned Diced Tomatoes, Unsalted 1 Cu