Posted on May 14, 2013 by The Southern Lady
This Blueberry Cinnamon Monkey Bread is so good with your coffee in the mornings, with a tall glass of milk or as a snack anytime. I love monkey bread and love to experiment with making it in different ways. This is one of my favorites. I could make myself sick on it. You could make this using other berries and fruits, too. I can’t wait to try it with blackberries.
2 (7.5 ounce) cans biscuits (I use the country style)
Blueberries (You will need 80 of them)
1/4 cup white sugar
1 1/2 teaspoons ground cinnamon
5 tablespoons butter or margarine
3/4 cup brown sugar
1 cup nuts (I use walnuts. You can use whatever you like)
Spray bundt pan generously with cooking spray. Pat each biscuit out on a board and cut in half. Add two fresh blueberries to each biscuit half and roll it into a ball. Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon. Put 1/2 the nuts into the bottom of the bundt pan; add half the cinnamon balls on top of the nuts. Melt the brown sugar and butter on the stove. (Do not cook it, just melt it until dissolved together). Pour half the melted brown sugar and butter over the first layer of cinnamon balls. Add the other half cup of nuts and the rest of the cinnamon balls. If you have any cinnamon mixture leftover, sprinkle this on top and pour the rest of the brown sugar mixture over the second layer. Bake in preheated 350 degree over 45 to 50 minutes checking for doneness since ovens vary. Remove when done and let cool about 10 to 12 minutes before removing from bundt pan. Drizzle topping below over bread.
Topping
1 cup powdered sugar
3 or 4 tablespoons milk
1/2 teaspoon vanilla extract
Whisk together until of pouring consistency. Drizzle over monkey bread. (If you have extra, reheat in microwave and serve over individual slices of the bread).
Enjoy!
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Filed under: Blueberry Cinnamon Monkey Bread | Tagged: baking, Blueberries, Breakfast, brunch, cinnamon, cooking, dinner, Entertaining, food, monkey bread, recipes, southern lady | 8 Comments »
Posted on May 11, 2013 by The Southern Lady
This Cabbage, Ham and Spaghetti Casserole makes a lot and is great served with a green vegetable and some cornbread muffins. Men usually like this and it is comfort food at its best. You might think that spaghetti and cabbage sounds strange together but this dish will surprise you.
8 ounces of thin spaghetti, cooked al dente according to package directions and drained
6 to 7 cups of chopped cabbage, uncooked
2 cups of cooked, chopped ham
1 medium onion, coarsely chopped or 1 1/2 to 2 cups (I like to use sweet Vidalia)
1/2 cup butter or margarine or 8 tablespoons or 1 stick
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon salt, optional
1 cup milk (I used 2%)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 cups shredded cheese (I used one cup sharp cheddar and 1 cup Monterey Jack. You can use whatever kind you like)
1 cup bread crumbs (Optional)
Combine butter, flour, pepper, salt, milk and cream of mushroom soup in a saucepan on top of the stove. Bring to a slow boil. Remove and stir in shredded cheese until melted. Spray a 9 x 13 casserole dish. Mix the chopped onion and cabbage together. Layer half the cabbage and onion in the bottom of the dish; add half the cooked spaghetti. Sprinkle on 1 cup of the cooked ham. Pour on half the cheese soup mixture. Make another layer ending with the soup. Cover with foil and bake in preheated 350 degree oven for 60 minutes. Remove foil and sprinkle on bread crumbs and more cheese if desired. Return to oven until cheese melts. ( I just put it under the broiler for a few minutes). Makes 10 to 12 servings. Enjoy!
Note: You could make this using about any kind of meat in the casserole.
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Filed under: Cabbage, Ham and Spaghetti Casserole | Tagged: baking, brunch, Cabbage, casserole, cheese, cooking, cream of mushroom soup, Entertaining, food, ham, Onions, recipes, southern lady, spaghetti | 4 Comments »
Posted on May 4, 2013 by The Southern Lady
This recipe for watermelon and tomato salad is so good. My family loved it. Recently, I was watching a local show on television called Secrets of Bluegrass Chefs. The host of the show had the chef from Churchill Downs on as his guest. He made a salad similar to this one on the show. He said it would be served on Millionaire’s Row at the derby this year. He did not give any proportions but I did get the ingredients and made my own “derby” salad. I did try to find the recipe on the website but could not locate it. This salad is better than I thought it would be since it pairs tomatoes and watermelon. I will definitely make this again and again.
1 pint grape tomatoes or about 2 cups (I cut the ends off and sliced some in half, left a few whole)
1 pear tomato, chopped
1 regular tomato, chopped
1 medium cucumber, peeled and chopped
1 cup chopped onion (I used sweet Vidalia)
3 to 4 cups chopped watermelon
Juice from 1 fresh lemon or about 3 tablespoons
5 tablespoons olive oil
1/2 teaspoon dried basil or fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh mint leaves, Optional (I chopped about 3 or 4 and added to salad)
Combine tomatoes, cucumber, onion and watermelon in salad bowl. Whisk together lemon juice, olive oil, basil, salt and pepper. Add chopped mint leaves. Toss dressing with salad. Chill and serve. Can garnish with mint leaves before serving. Makes about 8 servings.
Note: You could use red and yellow tomatoes for more color. You could also add green pepper to this or any ingredients you like to make it your own.
Enjoy.
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Filed under: Derby Watermelon and Tomato Salad | Tagged: basil, cucumber, derby, Derby Watermelon and Tomato Salad, easy recipes, Entertaining, food, Kentucky Derby, lemon basil dressing, lemon juice, mint, onion, salads, southern lady, Tomatoes, Vegetarian, watermelon | 2 Comments »
Posted on May 3, 2013 by The Southern Lady
The Brown Hotel in Louisville, Kentucky is famous for its legendary hot brown. A Louisville tradition with worldwide appeal it has been featured in Southern Living Magazine, The Los Angeles Times, NBC’s Today Show, The Wall Street Journal, as well as being included as a regular entry in many of the finest cookbooks. The recipe below is taken from the Brown Hotel’s website and is the recipe for the famous original hotbrown. You can read about this recipe and the hotel here: http://www.brownhotel.com/dining-hot-brown.htm.
The Legendary Hot Brown Recipe
Ingredients (Makes Two Hot Browns):
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 16 oz. Heavy Cream
- 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
- Salt & Pepper to Taste
- 14 oz. Sliced Roasted Turkey Breast
- 2 Slices of Texas Toast (Crust Trimmed)
- 4 slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
- Paprika
- Parsley
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Each year when it comes time for The Kentucky Derby this recipe always comes to mind as one of Kentucky’s originals.
Note: I cut the recipe for the Mornay sauce in half and have plenty of sauce for 4 hot browns. I use 1 ounce of real butter or about 2 tablespoons, 1/4 cup all purpose flour, 1 pint of heavy cream and 1/4 cup cheese. I like a lot of pepper in the sauce, too. You can use however much roasted turkey you want on each hot brown. If you don’t have individual baking dishes that can go under the broiler, a metal pie pan works great or you can put several in a large baking dish and put under the broiler at one time. Some recipes add sliced ham along with the turkey. I have made these using fresh grated parmesan cheese, too, and regular sliced tomatoes.
Enjoy!
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Filed under: Kentucky Hot Brown | Tagged: Brown Hotel, brunch, dinner, easy recipes, Entertaining, food, Holidays, Hot Brown, Kentucky, Kentucky Derby, Legendary, recipes, Southern, southern lady, Tomatoes | 16 Comments »
Easy Chocolate Beignets
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