St. Phillips Church Social Coleslaw

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 08, 2013
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Old fashioned church socials have the best food.  Every summer we go to a local Parish for their wonderful summer social, and this year was no exception.  My son and his wife were visiting, and he just loved the coleslaw.  And because church ladies are so congenial, they shared the recipe with me.  This is a keeper, it's different because it's vinegar and sugar based, but has no oil.  If you use Splenda instead of sugar, you don't lose any of the taste, but it takes away the calories.  It keeps well in the fridge, too, in fact, it's better after it sits for a few hours.  I jar mine up in a Ball wide mouth quart jar, I do love those Ball jars... ~ Jan

I tweaked the original recipe a bit, I used pre bagged coleslaw mix, so I had to adjust the liquids.

1 bag coleslaw mix
1/2 green pepper, chopped (I used food processor)
2 carrots, chopped (food processor again, let the machine do the work :-)
4 chopped green onions (food processor)
1/4 cup chopped celery (food processor)
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Mix together:
1/2 cup white vinegar
1/2 cup sugar or Splenda
1 teaspoon pepper
2 teaspoons garlic powder
1 heaping teaspoon celery seed
1 teaspoon salt

Stir all together until sugar or Splenda dissolves and pour over coleslaw mixture.  It wilts down after a few minutes, this is enough dressing for the entire bag of coleslaw mix.

Awesome Low Carb Ranch Dressing

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 29, 2013

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This is the perfect low carb ranch dressing, so easy to make and really good!

 

2 c. mayonnaise

1/2 c. sour cream

1-1/2 t. vinegar

1/4 t. Worcestershire sauce

1/3 cup chopped chives

1/3 c. grated Parmesan cheese

1/2 t. dill weed

1 tsp. garlic powder

1/8 t. pepper

 

Whisk together all ingredients in a large bowl. Pour into a large jar with a tight-fitting lid. Secure lid and store in refrigerator up to 2 weeks. Makes 4 cups.

 

This is thick, dip consistency, thin with a little half and half if you want thinner dressing

Pioneer Woman's Buffalo Chicken Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 12, 2013

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I think Pioneer Woman is amazing, and her food speaks to me.  Her Buffalo Chicken Salad looks like nectar of the Gods, and I just had to direct you to her site so you can see for yourself.  She makes bleu cheese dressing with ranch dressing and throws in bleu cheese crumbles, how easy is that!   The woman is amazing!  Seriously!

Here's her link, check out her recipe.  I snagged her picture from her site, have to give her credit for that, too.  

Another winner from this talented lady and mother.  I'm such a fan!  ~ jan

Access her recipe here...

Picture Source:  Pioneer Woman 

Lemon Pie S'Mores and MORE!!!

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 04, 2013

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This isn't my recipe to give, it comes from a great site called Cooking Classy.  I snagged her pictures, and I'm linking to her blog so you can see how amazing these really are.  Creative people absolutely fascinate me.

Good job with this one Cooking Classy.  Here's the link...

World's Best Butterscotch Brownies

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 02, 2013

 

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Moist, decadent, delicious brownies made with simple ingredients you have in your pantry.  These seriously are the best butterscotch brownies you will ever eat!  My daughter-in-law, Lindsay is a huge fan, this has been her signature recipe for a few years now.  They really are wonderful and so easy to make.  The recipe comes from a cookbook, POTLUCK AT MIDNIGHT FARM: Celebrating Food, Family, and Friends on Martha's Vineyard

 ~ Jan

  • 1 cup (2 sticks) unsalted butter
  • 2 cups (well-packed) light brown sugar
  • 2 large eggs, beaten
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup coarsely chopped walnuts (optional)
  1. Heat the oven to 350 degrees and butter an 9x9" baking pan, or spray the pan with cooking spray, put in a parchment paper saddle, spray the saddle, and the cooked brownies are very easy to lift out of the pan.
  2. Melt the butter in a medium saucepan over low heat. Remove from heat and add the sugar. Combine well. Let the mixture cool to room temperature, then transfer to a large mixing bowl. Add the eggs, mixing while adding.
  3. Sift the flour, baking powder, and salt into a bowl. Slowly add the dry ingredients to the wet, stirring while adding. When the wet and dry mixtures are well combined stir in the vanilla and the walnuts, if using.
  4. Scrape the batter into the pan. Bake the brownies for 35 to 45 minutes, or until a knife comes out clean. Remove from the oven and let the brownies cool for about 20 minutes before cutting. Serve them right out of the pan or arrange on a platter.

Corn on the Cob Cupakes

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 30, 2013

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INGREDIENTS

  • Vanilla Frosting

  • Yellow liquid food coloring

  • 24 , baked in white paper linersVanilla Cupcakes

  • 3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly

  • 4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts

  • 1 tablespoon black decorating sugar

  • 1 tablespoon white decorating sugar

  • 8 sets of corn holders (optional)

DIRECTIONS

  1. STEP 1

    Color the frosting pale yellow with food coloring.

  2. STEP 2

    Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.

  3. STEP 3

    Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.

    Source:  Martha Stewart Living

Buttered Coffee Keeps you from Being Hungry...

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 29, 2013

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Adding a tablespoon of butter to your morning coffee keeps you full until lunch.  I know, it's strange, but it really does work.  It's a low carb trick that would work for anyone.

Just melt your butter, pour in your coffee and whisk to combine and make it a bit foamy.  It's absolutely yummy, a little cream makes it even better!

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