Wednesday, December 31, 2008

Cooking Tip - Prepare Ingredients Before You Start

Prep for Success!

I was about to get started with making my seafood gumbo and thought about this important element involved with gumbo makin' that really translate to just about every recipe.

If you are pretty new to venturing into the kitchen, I have to say that even as long as I have been cooking, I am still a big advocate of prepping all of your ingredients ahead of time. You know how when you watch a chef on television they have everything premeasured, chopped and ready to go? Well, that's not just for television folks.

Yes, this might mean that you create more dishes to wash, but it will ensure better end results with your culinary creations because it allows you to transition smoothly from stage to stage of a recipe with no bumps in the road. There is nothing worse than to be in the midst of cooking only to find out that you needed to have something prepped that you didn't realize needed to be, while at the same time you are having to also be stirring constantly on something altogether different! Yikes! So follow these guidelines and you'll make your venture into cooking much more pleasant and successful!

1. Always, always, always read through the
entire recipe before even beginning to think about starting to cook anything. You may even find that you have to read between the lines a bit. Some recipe authors do a great job of explaining things step by step and telling you exactly what you need to do and when. Others, well ... not so much. So read through the recipe from start to finish, even before you start to prep the ingredients.

2. Measure out all of your ingredients in advance. Sometimes you can even combine them - for instance, flour, baking powder and salt are often combined and then whisked to "sift." So you can combine those ahead of time and have it at the ready. I still do this when I bake.

3. Try to keep the prepped ingredients at hand in the order of use. It really just makes it easier because you are not reaching over other things and risking knocking things over and spilling them, and if you use them in order and sort of put them altogether
after you use them, there's less of a chance that you won't be able to remember whether or not you've already put that one ingredient in! Believe me, even seasoned cooks go through that "did I add the [fill-in-the-blank] already???" So it helps if you sort of lay things out where you need them in order of use, then scoot them to the side all together after you have used them.

4. Chop
EVERYTHING in advance and have it all ready to go. Sometimes recipes call for sauteeing things one at a time, so make note of that and be sure to keep those ingredients separated as you chop. Other times you can chop and combine the raw veggies because they will be cooked together. For instance, with my gumbo, first I have to saute the okra, by itself. So when I chop that up before I start, it'll go in its own little bowl. But when I chop the onion, celery and bell pepper, I know it will all saute together at the same time, so it can all go in one bowl as I chop it. The garlic, which can burn and get bitter if overcooked, will be chopped separately and set aside on the cutting board to be added once the all the veggies are cooked and tender.

5. Once you think that you have everything ready to go, before you get started do a quick run-through, reading over the recipe once more and checking your ingredients as you mentally prepare the dish. You will often find that you've missed something crucial!

Believe it or not, as long as I've been cooking, I still follow these basic rules of cooking. It really makes for a much more pleasant cooking experience and in my opinion, successful results!


~
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Tuesday, December 30, 2008

New Years Eve and New Years Day Menu Ideas

Everything you need for your New Year's Eve party from beverages to dips, appetizers to seafood dishes and all the traditional New Year's Day eats, all in one place.

NEW YEAR'S EVE
MENU IDEAS and PARTY FOODS


Boiled Drinking Custard

Beverages

Holiday Sangria
Southern Mimosas
Pomegranate Cosmos
Party Punch (Alcohol Free)
Milk Punch
Hair of the Dog Bloody Mary
Spiked and Spiced Hot Chocolate
Homemade Eggnog

More Beverages and Cocktails

Cheese Straws

Dips & Salsas

Hot BBQ Chicken Dip
Cheddar Bacon Dip
Charleston Cheese Dip
Texas Caviar Mississippi Style Salsa Dip
Kickin' Rotel Restaurant Style Salsa
Garden Fresh Salsa
Caramelized Onion Dip
Cream Cheese with Hot Pepper Jelly Dip and Ritz crackers
Spinach & Artichoke dip with white tortilla chips
Rotel Queso Dip with Tostito scoops
Hot Crab Dip with Club crackers
Buffalo Chicken and Bacon Dip
Hot Corn Dip
White Rotel Dip
Warm Feta and Artichoke Dip
Classic 70s 7-Layer Dip
Caramelized Onion Dip
Awesome Jalapeno Popper Dip
Cream Cheese & Hot Pepper Jelly Dip
Cajun Shrimp Spread and Dip

Crab Martini

Appetizers, Snacks and Starters

Crab Stuffed Mushrooms(with Sausage Variation)
Stuffed Pizza Bites
Crab Stuffed Potatoes
Fried Pickles
Jalapeno Poppers
Jalapeno Chicken Poppers
Bacon Wrapped Stuffed Jalapenos
Angels and Devils on Horseback
Fried Mozzarella Cheese Sticks
Bite Size Bacon and Tomato Cups with Basil
Spicy Cheese Bites
Grape Jelly Meatballs and Little Smokies Sausages
Sausage Cheese Balls
Cheese Straws
Loaded Potato Skins
Fire 'n Ice Pickles
Muffuletta Sandwiches
Sausage Cheese Balls
Original 1952 Chex Mix
Crab Martini
Deviled Eggs
Pimento Cheese Finger Sandwiches
Bacon Wrapped Stuffed Jalapenos
Shrimp Remoulade

More Appetizers

Ain't No Thing Chicken Wings

Wings

Oven Baked Louisiana Hot Wings
Ponzu Lime Mojo Wings
Cane Syrup Glazed Sriracha Hot Wings
Hot Wings with Blue Cheese Dip
Oooey Gooey Crockpot BBQ Wings
Sticky Sweet & Spicy Oven Baked Wings
Southern Fried Hot Wings

Crawfish Rice Dressing

Seafood

Creamy Oyster Stew
Corn and Crab Chowder
Cajun Courtbouillon
Seafood and Okra Gumbo
with Shrimp, Crab and Oysters

Shrimp and Okra Gumbo
Shrimp Casserole
Crawfish Rice Dressing

More Seafood


NEW YEAR'S DAY MENU

Eggs in Purgatory

BRUNCH IDEAS

Garlic Cheese Grits
Grillades and Grits
Baked Garlic Cheese Grits Casserole
Eggs in Purgatory
Creamy Scrambled Eggs with Herbs
Hash Brown Andouille Sausage Quiche
Speedy Breakfast Casserole
French Market Beignets
Cafe au Lait
Pain Perdu Custardy French Toast
Overnight Baked French Toast Casserole
Homemade Buttermilk Pancakes
Pecan Waffles
Denver Po'boy





Ever wonder why Southerners eat certain foods
for the New Year? Read up on it here.

TRADITIONAL SOUTHERN
NEW YEAR'S DAY DINNER


Hangover Helpers

Classic Bloody Mary
Classic Hair of the Dog Bloody Mary
Bellini
Mimosa

Pork Roast
Pork

Brown Sugar Cocoa Cola Baked Ham
Cajun Glazed Ham
Smothered Pork Roast with Rice
Pork Roast with Spicy Sweet Onion Pan Sauce
Sage Pork Roast with Apple Pan Sauce
Pork Chops - Fried, Smothered, Baked
Easy Cheater Pulled Pork
Spicy Crockpot Pulled Pork
Carolina Style Crockpot Pulled Pork
Pork Ribs - 3 Recipes
Fall Off the Bone Oven Baked Ribs
Not too cold to break out the grill? Try these Grilled Ribs
Black-eyed Pea Jambalaya with Bacon, Ham and Smoked Sausage

More Pork

Corned Beef and Cabbage Hash
Greens

Collard Greens
Green Gumbo
Southern Fried Cabbage
Corned Beef and Cabbage
Corned Beef and Cabbage Hash
Scalloped Cabbage
Cajun Cabbage au Gratin
Stir Fried Cabbage with Ground Beef
Pineapple Buttermilk Coleslaw
Sweet and Sour Coleslaw
Basic Creamy Coleslaw

Deep South Hopping John

Black-Eyed Peas

Deep South Hoppin' John - Black-eyed Pea Jambalaya
Black-eye Peas and Rice
Greens and Black-eyed Pea Soup

Skillet Cornbread

Sides and Other Stuff

Southern Fried Potatoes
Colcannon - Cabbage and Potatoes
Cajun Potato Salad
Shrimp and Bow Tie Pasta Salad
Shrimp and Macaroni Salad
Shrimp and Salad
Skillet Cornbread

More Sides

Soups

Greens and Black-eyed Pea Soup

Sausage and Sweet Potato Soup with Black-eyed Peas and Cabbage
Ham and Cabbage Soup
Leek and Cabbage Soup
Turnip Green Soup
Cabbage Soup
Gumbo Z'herbes (Greens Gumbo)

More Soups, Stews, Gumbo and Chili

Fruit Iced Tea
Southern Iced Tea
Mint Iced Tea
Southern Fruit Iced Tea




And, of course, there's always
LAST CALL FOR SWEETS!
(No leftovers? Make more!)

7 Layer Bars

Cakes

Southern Pound Cake
Buttermilk Texas Sheet Cake
Apple Dapple Cake
Fresh Apple Cake
Apple Upside Down Cornmeal Cake
Lazy Daisy Cake
Sour Cream Lemon Poppy Seed Cake
Southern Caramel Cake
Strawberry Cake
Mandarin Orange Cake
Peach Crumb Cake
Red Velvet Cake
Old Fashioned Coffee Cake
Sour Cream Coffee Cake
German Chocolate Cake
Almond Joy Cake
Easy Banana Cake

Candies & Cookies

Forgotten Cookies
Crockpot Candy - Chocolate Peanut Clusters
Cornflake Candy
Old Fashioned Ting-a-Lings
Old Timey Rum Balls and Bourbon Balls
Rocky Road Squares
Rolo Pretzel Turtles
Decorator Cut-Out Sugar Cookies
Pecan Finger Cookies
Pecan Shortbread Cookies
Pusharatas
Sweet Dreams Fudge Candy
7 Layer Magic Bars
Check the Online Cookbook for even more ideas!


Posted by on December 30, 2008
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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Grape Jelly Cocktail Meatballs and Smokies Sausages

Grape jelly meatballs, made with homemade or frozen meatballs, chili sauce and grape jelly, are classic south and always a crowd favorite for any gathering.

Grape Jelly Cocktail Meatballs

Cocktail meatballs with grape jelly sauce. As country as that may sound to some, these little meatballs - and sometimes little smokies (or Lit'l Smokies) sausages - drenched in a sauce of grape jelly with tomato based chili sauce is just outright loved down south. I think it will always be.


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Old Fashioned Sausage Cheese Balls

Classic old fashioned sausage cheese balls made with baking mix, breakfast sausage & cheese.

Old Fashioned Sausage Cheese Balls

Old fashioned sausage cheese balls have been around for many years, and though some folks like to slam them for being unsophisticated, they have always been a good ole stand-by for any gathering or party that I've ever attended. They appeared on the tables of every single shower or wedding that Mama and her sisters ever catered. So easy to make, tasty and everybody loves them! And super simple ingredients too - in their purist form, simply baking mix (I prefer Pioneer brand buttermilk version), cheese and sausage. I've add a few seasonings, and it's always sharp cheese and Jimmy Dean hot sausage for me!


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Hangover Helpers or Hair of the Dog New Years Day Cocktails

Hair of the Dog New Year's Day Cocktails and other Hangover Helpers.
If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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New Year's.Or more specifically, the morning after. Ugh. That can be a rough, rough day, especially if you happen to have little ones and can't just veg out and let time (and a lot of quiet) reverse the effects of overindulgence.

The Cajun doesn't drink and I don't indulge much anymore myself, but let's face it. On New Year's Eve, most folks do! Just make sure you line up a reliable designated driver ahead of time, or plan to just take a cab. There are lots of free cab services on New Year's Eve - but be warned. They won't take you to another party. Only home. So make a quick phone call to your local newspaper or television station to find the number to call and plug that into your cell phone before you even leave the house.

Based on my past experience, if you're planning to indulge either home or out, might as well just go ahead and prepare for the inevitable hangover and hit the grocery and maybe even the liquor store today just to be prepared for it. And while you're at it check out the hangover smoothie recipe below - you'll need to pick up a couple things for that too.

Holiday Hangover Tips

Drinks guaranteed to produce the worst morning-after woes:

Brandy
Red Wine
Whiskey
Tequila
Sweet drinks

The best choices to avoid or minimize a hangover:

White wine
Gin
Vodka


Dr. Ordon of the show The Doctors, swears by this homemade remedy.

Morning After Hangover Smoothie

1 banana
2 cups of orange juice
1 can of V8 Juice
2 cups of soy milk
Splash of soda water
1/4 teaspoon salt

Join the smoothie with a supplement shooter of:

600 mg Vitamin C
1 Vitamin B complex tablet
200 mg L-Cysteine (an amino acid that counteracts the negative
effects of acetalhyde, from alcohol)

As seen on The Doctors

~ ~ ~ ~ ~

Hair of the Dog New Year's Day Cocktails

Now, if you find what you really need is a bit of the "hair of the dog" for New Year's Day (been there done that), here's a few favorites of mine.





If you live down here in, near or somewhere around New Orleans, you absolutely know what Yakamein is. Let's just say, it's also known as "Old Sober" and very often consumed after a long night of partying, especially during Mardi Gras, making it a perfect New Year's Day hangover helper. Make it New Year's Eve to have at the ready for brunch.


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Crockpot Ropa Vieja - Latin Style Beef


A Latin-styled braised beef, ropa vieja literally translates to "old clothes" earning that name because the meat is so tender that it literally shreds into what might look like a pile of rags!

The original recipe for this is from the January 2009 Good Housekeeping magazine, and called for 3-1/2 pounds of flank steak. I had just under 2 pounds of some flat iron steaks in my freezer that I needed to use up, so I substituted those and adjusted some of the ingredients. Flat iron is a cut of chuck so I thought it might benefit from the slow cooking, and it certainly did.


Thanks to the jalapenos, there is a good healthy kick to this dish that sort of jolts awake the senses, but not so much that you can't taste the food through the burn. To me it's just right, but if you don't like spicy, you would want to omit those. The blend of veggies is perfect together and the meat is so tender and delicious - and the best part is that the slow cooker does all the work! Even hubs who is no veggie eater kept an open mind and ate this dish only leaving behind a few red peppers and jalapeno slices.


I served this dish with both flour and corn tortillas - I think I liked the flour tortillas best. Just warm in batches of 4 to 6 tortillas placed between 2 damp paper towels and microwaved for 30 to 45 seconds. Wrap in a towel to keep warm until time to serve.

Be warned - this is a sloppy dish. You might find yourself with drippings on your face, and running down your arm and have an uncontrollable desire to run your filled tortillas through the juices to sop up even more. My kinda sloppy.


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Crockpot Ropa Vieja
From the Kitchen of Deep South Dish

1/2 cup of drained sliced jalapeno
Handful of sliced red bell pepper
Handful of sliced green bell pepper
2 cloves of garlic, sliced thin
1/2 of a large onion, sliced
1/2 teaspoon cumin
1/4 teaspoon of oregano
1 bay leaf
1 teaspoon salt
2 to 3 pounds of flank or flat iron steak
1 (14.5) can of sliced stewed tomatoes
Corn or flour tortillas, warmed

In crockpot add the jalapeno, red and green bell pepper, garlic, onion, cumin, oregano, bay leaf and salt. Stir well. Lay the flat iron steaks on top and pour tomatoes over top. Do not stir. Cook on low for 9 hours.

Remove meat and vegetables from crockpot to a bowl using a slotted spoon, discarding the bay leaf. Remove and shred steak into thin strips, place back into the bowl with the vegetables. Skim off any fat from the remaining liquid in the crockpot and stir the liquid from the crockpot into the meat and veggie mixture. Spoon into individual serving bowls and serve with warmed tortillas.

Source: http://deepsouthdish.com

Adapted from a Good Housekeeping magazine recipe, January 2009

Requires Adobe Reader - download it free!

Check These Out Too!

Crockpot Coca Cola Roast Beef
Crockpot Italian Roast Beef
Crockpot Beef Chili with Beans

I'm linking this up to Make Ahead Meals for Busy Moms - Slow Cooker Recipes.


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Monday, December 29, 2008

Classic Spinach and Artichoke Dip

Classic spinach and artichoke dip, made with spinach, cream cheese, mayonnaise, Monterey Jack cheese, Knorr vegetable recipe mix, garlic and canned artichokes, is always a crowd pleaser for any gathering.

Classic Spinach and Artichoke Dip

Another long-time party favorite! I use the Knorr recipe because I think it's the best, but for more of an Applebees copycat variation, Beth, one of our Facebook readers suggests ubstituting 1 cup of Parmesan cheese and 1/2 cup of Mozzarella cheese for the Monterey Jack cheese. Then eliminate the mayonnaise, reduce the cream cheese to 4 ounces and add in a 10 ounce jar of Alfredo sauce instead.


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Cream Cheese and Hot Pepper Jelly Dip

Cream Cheese and Hot Pepper Jelly Dip

Cream Cheese and Hot Pepper Jelly Dip

Cream cheese covered with hot pepper jelly, is one of those non-recipe recipes really, unless you might want to make your own hot pepper jelly, but this dip is always a big hit at parties and gatherings so give it a try at your next gathering and see how your guests react.

Now you can go and fancy it up if you want to by scooping the cream cheese into a shaped dish and maybe putting just enough pepper jelly to just dress the top, but honestly I find it works best not to dress it up at all, but to just lay that block of cream cheese out just as it is in all of it's rectangular glory, and pretty much just dump the pepper jelly over the top and let it ooze down the sides and pool up into the bowl.

It's most readily recognized that way down South anyhow! What could be easier? Here's how to make it.
If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Cream Cheese and Hot Pepper Jelly Dip

©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 10 to 12 servings

Ingredients
  • 1 (8 ounce) block of cream cheese, softened to room temperature
  • 1 small jar of hot pepper jelly
  • 2-3 sleeves of crackers
Instructions

Place a bowl just big enough to accommodate a single block of cream cheese (with a little bit of wiggle room around it) into another pretty serving tray. Place the softened cream cheese in the center bowl. Loosen up the hot pepper jelly by vigorously stirring it, then slowly pour it over the top of the cream cheese, letting it pool around the cream cheese a bit. Set aside any remaining pepper jelly in the jar to replenish the dip later. Surround the cream cheese dish by laying out Ritz crackers on the outer serving tray and watch how fast this dish disappears!

Variations: My Louisiana friends often make this same dip using the Pickapeppa Sauce instead of the pepper jelly, and some folks even like to put Tiger Sauce on the cream cheese block. I prefer pepper jelly for the sweet hot combination, but the Pickapeppa and Tiger Sauce are both good choices. A spicy chutney is also very good. For something totally different, try pouring a small jar of salsa or marinara sauce on top, or top with a small can of small shrimp and pour cocktail sauce over the top.

COOL TIP FOR CHRISTMAS - While the cream cheese is still cold, cut the bar in half diagonally lengthwise so that you have two triangles. Flip one around so that it forms the shape of a tree. Stick a small length of green onion in the bottom of the tree to form a stump, and use a cookie cutter to cut out a small star from a piece of yellow bell pepper for the tree topper. Spread the pepper jelly on top, sprinkle the tree with finely chopped green onion.

Source: http://deepsouthdish.com

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©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Old Fashioned Sausage Cheese Balls
Grape Jelly Meatballs & Little Smokies
Ro-Tel's Famous Queso Dip




Posted by on December 29, 2008
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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Sunday, December 28, 2008

Yummy Banana Nut Bread

Yummy banana nut bread recipe that has just a touch of citrus from lemon juice and orange zest. Makes 2 loaves.

Yummy Banana Nut Bread

Over the holidays, I had intended to make a banana pudding dessert that I really love - it's one of those layered desserts, a bit of a take on banana pudding. With all the other holiday cooking though, I just never got to it and you know what that means of course. I had a bunch of overripe bananas on my hands. And we all know what we do when we have overripe bananas, right?


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Pecan and Pimento Cheese Finger Sandwiches

Pecan and Pimento Cheese Finger Sandwiches

Now I love pimiento cheese all ways - good ole basic homemade, made with roasted red peppers, and yeah, even the fluorescent orange, goopey store-bought stuff - but if you usually buy the grocery store pimiento cheese spread, then this recipe is a bit different than the spread you are accustomed to. Much less mayonnaise than most home recipes, and an addition of cream cheese and pecans (which you can leave out if you prefer) and garlic, it's a bit of a unexpected flavor surprise to the mouth, though be sure to label it for those with nut allergies!


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Basic Pimento Cheese

Basic pimento cheese spread, made with sharp cheddar cheese, chopped pimentos, mayonnaise, and for me, a little hot sauce, Cajun seasoning and Worcestershire.

Basic Pimento Cheese

Basic pimento cheese, in its purest form is simply shredded yellow, or sometimes white cheddar, anywhere from mild to extra sharp, according to personal taste, and chopped or pureed pimentos and sometimes, canned or freshly roasted red peppers instead. Add a little pure mayonnaise, or depending on where you grew up in the South, even Miracle Whip salad dressing (but never at my house growing up). Traditionally, that'll be served up on white bread too - Bunny bread being our personal preference. That's about it, although there is many a Southern cook who is determined that she or he has that one secret ingredient they don't want to reveal to anybody.


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Saturday, December 27, 2008

Southern Cheese Straws

Southern Cheese Straws

From the Kitchen of Deep South Dish
Published: December 27, 2008

Far as I know, cheese straws are a very southern thing and so darned tasty! Excellent finger snack for parties too. You are fairly warned though right here and now ... they are literally addictive. For a party, you'll want to do two batches of this recipe.


I have never been able to retain that pretty shaped "straw" look of the commercial ones though - mine always flatten out - but I don't make these often and I am convinced that you really gotta have a commercial press to pipe out really chilled and stiff dough in order to retain that familiar commercial shape. Doesn't matter to me they're flat because they still taste the same ... delicious! I may try to freeze the piped dough before baking them next time. Didn't think about it till I was done this time.

If you don't have a cookie press you can certainly roll the dough into balls and then flatten them out with a fork into little discs.  Be sure to check out my Spicy Cheese Bites too - they are very similar, but have a crunch to them thanks to the addition of Rice Krispies cereal!

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Southern Cheese Straws
From the Kitchen of Deep South Dish

1 pound block of sharp cheddar cheese
1/2 cup (1 stick) of unsalted butter, softened
   to room temperature
2 cups of sifted White Lily all purpose flour, divided
1 teaspoon salt
2 turns of the pepper grinder
1/4 teaspoon of cayenne pepper
Dash of garlic powder

Preheat the oven to 325 degrees F. Shred the cheese in the food processor, remove it to a separate bowl while you change the blade to the steel blade. Return the cheese to the food processor, add the butter, 1 cup of the flour, salt, pepper, cayenne and garlic powder and process, adding additional flour 1/4 cup at a time as needed, until dough begins to gather around the blade. You want slightly stiff dough, but that is pliable enough to pipe through the cookie press.

Using the star tip of your cookie press, place a portion of the dough in the press and pipe out strips all the way across the length of a piece of parchment paper on an ungreased cookie sheet.

Bake at 325 degrees F for about 20 to 25 minutes, or until golden brown and crisp. Cut the strips into smaller pieces about 3" long and using a flat spatula, transfer to a cooling rack to fully cool. Store in a tightly covered container.

Variation: Instead of using a press, roll dough out to a thickness of about 1/4-inch. Use a pizza cutter to cut dough into narrow strips, roughly 6 inches in length. Line a baking sheet with parchment paper and bake at 325 degrees F for about 20 to 25 minutes. Doing these for a wedding reception?  Use a heart shape cookie cutter to cut the straws into heart shapes.

Source:  http://deepsouthdish.com

Requires Adobe Reader - download it free!

Check These Out Too!

Spicy Cheese Bites
Kickin' RO*TEL Restaurant Style Salsa
Loaded Potato Skins
Sausage Cheese Balls
.

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Original Ro-Tel Famous Queso Dip and Variations

Classic and always a winner, I don't think a party would be complete without a chafing dish full of cheesy Velveeta and Rotel queso dip. Pictured is the Beefy Cheeseburger Rotel variation.

Original Ro-Tel Famous Queso Dip

This classic queso dip is always an expected and welcome addition at any party. The best way to serve it is in something that will keep it warm and pliable, like a chafing dish or something like the Tru 3 Crock Buffet Slow Cooker.  I sure do love this stuff!

I've included my favorite variations at the bottom of the recipe - Beefy Cheeseburger Rotel Dip that you can bump up with a packet of taco seasoning, Spicy Sausage Rotel Dip, Cheesy Spinach and Bacon Rotel Dip and a Chili Cheese variation. Yum, y'all. Want something else, a little bit different? Check out my White Cheese Rotel Dip too!

Original Ro-Tel Famous Queso Dip
Here's how to make them.


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Oooey Gooey Crockpot BBQ Chicken Wings

BBQ chicken wings in the slow cooker.

Oooey Gooey Crockpot BBQ Chicken Wings

Here's a great honey barbecue wing recipe to add to the list of party wings - Buffalo Style Hot Wings deep fried and coated with a buttery hot sauce blend, crispy Southern Fried Hot Wings, reminiscent of southern fried chicken and Sticky Sweet and Spicy Wings, made with Hoisin and Thai sweet chili sauce.

I make chicken wings a lot, especially during football season, but I rarely section them unless we have company. To do that, I just use those handy, dandy kitchen shears to cut the tips and cut into the joint between the drummettes and wing sections. Don't toss away those wing tips though - bag and freeze them to add to chicken backs to make a homemade stock for Southern Style Chicken and Dumplings or a pot of homemade chicken noodle soup. Sprinkle the wings generously with Greek seasoning on both sides and let sit for 5 minutes.

I like to sear these BBQ wings first just because wings tend to completely fall apart in the slow cooker, but to be honest you could probably skip that step if you don't feel like foolin' with it. I think the searing helps to give them color and keep them tender while binding them together, but to be honest, I've never done them without searing so who knows!



Recipe: Oooey Gooey Crockpot BBQ Chicken Wings

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 3 hours | Yield: About 4 to 6 servings


Ingredients
  • 1 (4.5 pound) package of chicken wings
  • About 1/4 cup of cooking oil, or just to cover bottom of a heavy skillet
  • 1 teaspoon of seasoning salt, like Lawry's or Cavender's Greek seasoning, or to taste
  • 1 (16 ounce) bottle of your favorite barbecue sauce
  • 1/4 cup of chili sauce
  • 1/4 cup of honey
  • 1/4 teaspoon of Creole or Cajun seasoning, (like Slap Ya Mama), or to taste, optional
Instructions

Cut the tips off of the chicken wings and cut into separate drummettes and wing sections, if desired. Sprinkle the wings generously with Greek seasoning on both sides and let sit for 5 minutes. Add just enough cooking oil to cover the bottom of a skillet and heat oil over medium to medium high heat. Cook the chicken wings in batches over medium until well browned on both sides.

Meanwhile, whisk together the barbecue sauce, chili sauce, honey and Cajun seasoning in the crockpot, and turn it on high. As the first batch of seared wings finishes, add them to the crockpot and stir to coat. Cover the crockpot and finish searing the rest of the chicken wings. Add them to the crockpot.

Cover the crockpot, reduce heat to low and cook for about 3 hours. To serve at a party, you may want to remove the wings to a rack to drip dry for a bit. Otherwise, just enjoy the gooey sloppy delicious goodness!

Want this dish to rock? Try it with Deep South Dish Signature Sweet & Spicy Barbecue Sauce!

Cook's Note: You may also low simmer these in the same pan you seared them in if you like. Just remove the wings when browned, set aside, whisk in the other ingredients, return the wings to the pan, cover and simmer until done.

Buffalo BBQ Wings: Substitute 1/4 cup of Louisiana hot sauce for the chili sauce.

Source: http://deepsouthdish.com

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More Wings!

Posted by on December 27, 2008

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Cooking Tip - Chicken Wings and Parts

When cooking chicken wings and removing the wing tips, don't discard them!

Place them into a marked freezer storage bag and keep them handy in the freezer for the next time that you are making a chicken stock for chicken and dumplings or chicken noodle soup. Just cook them with the stock portion of the recipe, then remove and discard them. It really helps to enhance the stock.

If you use whole chickens, you can also add the necks and backs to that same freezer bag. Unless, of course, you want to go crabbin' with 'em!
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