Friday, February 27, 2015

Cheddar Jalapeno Beer Bread

I am SO excited about today's post! It is part of the Freaky Friday Recipe Swap that I  did with 12 of my blogger friends. We each were assigned a blog to make a recipe from and today we are ALL sharing our posts, and who we had! It's been TOP SECRET for a month!

I was assigned Sandra's blog from The Foodie Affair! When I got my assignment, I was so excited I literally squealed! Sandra has one of my favorite blogs because she is as sweet as pie and everything she makes looks out of this world delicious!

I spent several hours over the past month, looking over her site and browsing the recipes one by one. It was SO HARD to narrow it down to just one!  Some of my favorites that I can't wait to try were 'The Bomb' Potpie, Chicken Divan Stuffed Shells in Dijon Sauce, and Peanut Butter Chocolate Bars. It was so incredibly difficult to choose just 1, but after getting around 10 inches of snow in our house one day last week, I decided on her Cheesy Jalapeno Beer Bread to go along with soup!  It was amazing!    

 20 Minute White Chicken Chili was phenomenal with this bread!
This was my first time making beer bread and I can guarantee you, it won't be the last!  Not only is it insanely delicious, it is also ridiculously easy!   You gotta give this one a try!  

Cheddar Jalapeno Beer Bread Source: The Foodie Affair
3 cups self-rising flour
2 Tablespoons granulated sugar
12 ounces of beer (light colored)
1 cup shredded extra sharp cheddar cheese
1 jalapeño, diced (more if you would like)
2 Tablespoons butter
Preheat oven to 375 degrees. Grease a 9X5 inch loaf pan with butter and set aside.
Whisk together flour, sugar in a large mixing bowl. Add beer and stir until moistened. Fold in cheese and jalapeño. Put into prepared loaf pan.
Bake for 40-45 minutes or until a toothpick comes out clean. Remove from oven and top with 2 tablespoons of butter. let it melt. Cool for 10-15 minutes before removing from pan and slicing.

{20 Minute} White Chicken Chili

Last week a friend of mine had some leftover chicken to use up and asked me if she could adapt my Slow Cooker White Chicken Chili to a quick stove top recipe for a weeknight meal. I told her I thought it was a great idea. She ended up raving about it so much that I just had to try it out for myself! I used a store bought rotisserie chicken and had this incredible meal on the table in UNDER 20 minutes! We served it with some Cheesy Jalapeno Beer Bread and it was so amazing! I knew I had to put the recipe on here! Y'all are going to love this for a quick weeknight meal!

{20 Minute} White Chicken Chili 
2 Tbsp oil
1 onion, diced
3 cloves garlic, minced
1 1/2 cups chicken broth
2 (15oz) cans great northern beans, undrained
1 (15oz) can white corn, drained
1 (1 1/4oz) packet of taco seasoning
1 (4 1/2oz) can of chopped green chilies, undrained
1 (10 3/4oz) can condensed cream of chicken soup

1 Rotisserie chicken meat or 3 to 4 cups leftover cooked chicken
1 cup sour cream
shredded monterey jack cheese for topping
fresh jalapeno for topping for the ones that like a little more heat
In a dutch oven or soup pot, saute onion in oil over medium heat for 5 minutes or until softened.  Add garlic and saute for 1 minute longer.  Add broth, beans, corn, taco seasoning, green chilies, chicken soup, and cooked chicken.  Continue cooking until soup is warmed through.  Stir in sour cream.  To serve, top with cheese and jalapeno if desired.  

{20 Minute} White Chicken Chili | Aunt Bee's Recipes

Wednesday, February 25, 2015

Snow Cream

We finally got our BIG snow of the year!  Uncle Bee just measured and we are already at 6 inches and it is still coming down strong!  The kiddos had so much fun playing with their friends and building a snow man:

Me?  Well, I enjoyed watching from the inside of our warm living room.  ;-)  I did get into the spirit a little bit though!  After warming the kids up with bowls of soup and cups of hot chocolate, we made SNOW CREAM!  Oh my goodness! Pure Heaven!  Y'all gotta try it! It is TOO easy!

Snow Cream
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sugar
1 tsp vanilla 
10 - 12 cups of snow, divided
Combine cream, milk, sugar and vanilla.   Pour over 6 cups of snow.  Mix together.  Add snow 1 cup at a time and stir until you get your desired consistency.  Enjoy!

Monday, February 23, 2015

{Semi-Homemade} Creamy Italian Salad Dressing

Please excuse the quick iphone pic of this dressing!  I keep forgetting to post this recipe.  It is SO good, and I almost always have the ingredients on hand.  We love it for salads, pasta salads and Italian Subs!  

{Semi-Homemade} Creamy Italian Parmesan Dressing
1/2 cup of your favorite bottled Italian Dressing
1/2 cup Mayonnaise
1 tsp Parsley
1/2 tsp Garlic Powder
2 TBSP grated Parmesan Cheese
Whisk together until smooth and store in the fridge until you are ready to use.

Corn & Avocado Salad

Corn & Avocado Salad

       I simply can NOT say enough good stuff about this salad!  In fact, what little was left over after dinner, I just finished off, scooping it up as a dip with tortilla chips!  It was my daughter's first time trying avocado and she loved it as much as me!  My husband is not an avocado fan, so he ate around the avocado, but hey, more for ME!!!!  I will be making this again and again, because it is a delicious, EASY, and HEALTHY side!

Corn & Avocado Salad (Recipe Courtesy of emeals)
14-oz can corn, drained
1 pint cherub tomatoes, cut in half
1 large avocado, peeled and cubed
2 tablespoons chopped fresh cilantro
Juice of 1 lime
3 tablespoons olive oil
1 clove garlic, minced
Mix together corn, tomatoes, avocado, and cilantro. Whisk together lime juice, olive oil, and garlic; season with salt and pepper to taste.  Pour dressing over corn mixture, and toss to combine. Refrigerate at least 15 minutes. 

Monday, February 16, 2015

Pulled Pork BBQ Nachos

Pulled Pork BBQ Nachos | Aunt Bee's Recipes
      I made a huge batch of my mom's pulled bbq pork a couple of weeks ago and froze a bunch in 1 lb portions.  This makes SUCH awesome meals for busy weeknights!  In a flash, I can make pulled BBQ sandwiches, BBQ Ranch Salads, BBQ quesadillas, BBQ Cornbread Bake and these awesome nachos!  
     The story behind these nachos: We had never even heard of bbq nachos before.  At the Point Mallard Water Park that we go to some during the summer, they have this little BBQ stand that sells the BEST BBQ NACHOS!  Seriously!  They are like 9 dollars for a small container and worth every penny LOL! When we were eating them, I realized it was nothing more than canned nacho cheese sauce, good barbecue pork and chips!  Seriously!  BBQ pork and nacho cheese sauce together make magic.  So, I went home and tried it (and added in some fresh cilantro and a fresh sliced jalapeno pepper for the ones that like it HOT..... actually just me....ha)
     Wouldn't you know, we ABSOLUTELY loved them.  Dare I say even better than the tiny container of 9 dollar nachos at the water park?  
Give them a try the next time YOU have leftover bbq pork and then send me 9 dollars.  ;-)

Pulled Pork BBQ Nachos
leftover pulled pork in bbq sauce
1 can nacho cheese
tortilla chips
fresh cilantro
fresh jalapeno slices for the brave ones
Top tortilla chips with warm cheese sauce, warm pulled pork and cilantro and peppers. Serve and pig out in your stretchy pants.

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Pulled Pork BBQ Nachos | Aunt Bee's Recipes

Southern Fried Cabbage

Southern Fried Cabbage | Aunt Bee's Recipes

I can't believe after nearly 2 years of blogging, I am just now putting my fried cabbage on here.  But the truth is, I had never even measured how much of anything goes in it.  It was one of THOSE recipes. The other day, I finally remedied that.  This is one of our favorite veggies, so I had to share it with y'all!  

Southern Fried Cabbage
12 oz bacon, diced raw
1 head cabbage, chopped
1 onion, diced
2 Tbsp Worcestershire
1 Tbsp apple cider vinegar
2 Tbsp brown sugar
1 tsp garlic powder
black pepper to taste
Add chopped bacon to a dutch oven.  Cook over medium heat until extra crispy.  Remove bacon from pot, leaving the grease.  Add cabbage to pot and cook over medium high heat for 10 minutes, Stirring every minute or so.  Add onion and continue cooking 5 more minutes, still stirring every minute.  Add Worcestershire, apple cider vinegar, garlic powder, & brown sugar.  Reduce heat to medium and continue cooking for 20 - 30 minutes, stirring occasionally, until cabbage is cooked through.  Add cooked bacon to cabbage and taste to adjust seasoning.  Serve.  

Check out more of our favorite sides here!

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Southern Fried Cabbage | Aunt Bee's Recipes