Say Hello To Tailgating Season

Football and tailgating season is here, and we’re a nation of football enthusiast who live for this time of year when fans gather together with the common interests of good times, good eats and victorious scores.

ball-four-football-canvas-art

PTO days have been building, work schedules cleared, weekend honey-do-list put on after football season hold, supplies gathered, parking passes purchased, hotel rooms, campground sites and flights booked, menus planned, grills and smokers cleaned, the ESPN college football app downloaded.

Now comes tailgating time.

mums-tailgating

Classy Girls Wear Pearls

Saturday kicks off this year’s college football and tailgating season.

Tailgating is the pass a good time prelude to the game where tablescape ideas, menu suggestions and recipes run the field of creativity.

football-college-game

Homegating works too!

Proper tailgating and/or homegating takes time to plan, and everyone has a method to their tailgating madness.

Decoratively successful tailgating times is defined in different ways, but festive camaraderie is the common ground game goal of all.

NCAA LSU Tigers Team Inflatable Helmet

NCAA LSU Tigers Team Inflatable Helmet

We’re geared up and good to geaux for the fall afternoon into evening Louisiana Saturday night tailgating season.

There’s no way to eloquently put it- the Deep South is one hot bowl of summer heat and humidity until it decides it’s not.

We don’t let it discourage us; we simply dress cool, decorate even cooler, and forge on the football faithful.

Saturday Night Tailgating Season

Orange Bushel Basket

Magnolia Leaves Wreath

Pumpkin Punch Bowl Beverage Dispenser in Clear

6pk Copper Shot Cup Caddy Set

Rattan Pumpkin Basket by Ashland®

Large Hanging Willow Basket by Ashland®

Melamine Wheat Wreath Platter

27oz Apple Spice Metallic Candle

Late in the year holidays and celebrations can be the inspiration to guide your tailgating/homegating theme of the week.

Repeat after me: affordable and reusable.

tailgating-season-table-decorations

Go Dawgs! Sitting Bulldog Figurine

Initial costs sting the wallet at first, but grant a good deal of bang for your party buck satisfaction from season to season.

To this day I find burlap a neutral and inexpensive choice of table covering. Burlap does come in a good selection of colors allowing you to go with team colors game to game.

Idaho-potato-burlap-fabric

Seasonal local fruits and vegetables make excellent table and centerpiece decorations.  Scatter about or stack on a pedestal in groups.  I’m never disappointed with the outcome and the response fellow tailgaters have to the seemingly effortless placement details.

Vanderbilt University Official-Size Vintage Football

Stems, leaves, and branches denoting regional and seasonal beauty in varying heights and colors gathered together in vases or free form vignettes achieve the look of effortless style and casual elegance.

stems-leaves-natural-seasonal

Unsplash

Finish the look with ribbon, fabric, figurines, and embellishments in team colors to tie it all together.

tiger-head-statue-wall-accent

Doesn’t this wrapped candle favor a football?

Stitched Leatherette Wrap Band Apple Chai Woodwick Candle Clear - Threshold™

Stitched Leatherette Wrap Band Apple Chai Woodwick Candle Clear 

Same with this faux leather plate charger.

Faux Leather Plate Charger

Faux Leather Plate Charger

Fall fabulous faux leather pumpkin.

faux-leather-pumpkin

Decoristas have never met an end of summer retail markdown, sale, and clearance aisle they didn’t at the very least pay attention to, and at the very best pay a little for a big decorating score.

4pk Football Placemats

4pk Football Placemats

Always amazed sums up the impression left on my designing and decorating heart at some of the tailgating soirées we’ve attended over the years.

Tablescapes impress, menus rival five star restaurants, and the drinks flow like the Mississippi River.

Tailgaters bring their A-game ready to party, revel, and impress.

pumpkin-shaped-beverage-dispenser

Pumpkin Punch Bowl Beverage Dispenser in Clear

Perhaps too warm at the moment, but when the temps dip a hot chocolate bar is a big hit on cool fall game day afternoons and evenings.

6pk Copper Shot Cup Caddy Set

6pk Copper Shot Cup Caddy Set

Set up the “bar” with decorative buckets, planters or baskets.

hot-chocolate-bar- (2)

Better Homes & Gardens Woven Water Hyacinth Tank Basket, Natural

ceramic-planters

Fill each with an array of instant hot cocoa packets, marshmallows, chocolate and toffee chips, cinnamon sticks, pretzel rods, Pirouette cookies, candy canes or peppermint sticks.

Ground nutmeg and chilled cans of whipped cream top it off.

collegiate-styrofoam-cups

Stylish Styros

orange-check-hot-beverage-cup-lid

football-shaped-glass-tumblers

Mainstays 23-Ounce Football Cooler Glasses, Set of 6

For the over 21 crowd, spike the hot chocolate flavor into the Southern Comfort zone.

Southern-Comfort

 Tailgating Tunes Gotta Have It List

 

Saturday Night Tailgating Season

Orange Bushel Basket

Magnolia Leaves Wreath

Pumpkin Punch Bowl Beverage Dispenser in Clear

6pk Copper Shot Cup Caddy Set

Rattan Pumpkin Basket by Ashland®

Large Hanging Willow Basket by Ashland®

Melamine Wheat Wreath Platter

27oz Apple Spice Metallic Candle

Tiger-Bait-Cookbook (2)

Recipes in this tailgating post give a spirited and seasoned tip of the hat to Louisiana.

tailgate-cocktails-lsu

LSU Spiked Blueberry Lemonade Recipe

Ingredients

2 oz. vodka

1 handful blueberries

1 pinch sugar

12 oz. lemonade

Directions

Add the vodka, blueberries and sugar to the bottom of the glass and use a spoon to muddle (or mash) everything, just until the sugar has dissolved and the blueberries are broken up.  Add ice and lemonade, stirring to mix in the vodka-soaked blueberries.

-Delish

cinnamon-water

Cinnamon water is my go-to option for an inexpensive and delicious alternative to leaded libations.

This stove top method brings out the flavor and color of the cinnamon.

Begin by adding 2 cinnamon sticks to 2 cups of water to a saucepan. Bring to a boil, then reduce to a simmer for 5 minutes.

Simple one cinnamon stick to one cup of water math for increasing the amount.  To prepare a gallon of cinnamon water you’ll  use 16 cups of water and 16 cinnamon sticks.

Allow concentrate/starter to cool before adding to cold water and ice to desired strength.

bloody-mary-garnishes (1)  Stainless Steel Garnish Branches

Who wants a Bloody Mary?

clamato-juice

Game Time Bloody Mary

Ingredients

6 ounces of chilled Clamato

1 ounce vodka

generous sprinkle celery salt

Pickapeppa sauce

ice cubes

fresh lemon juice

Louisiana spicy beans

sauces-for-Bloody-Mary

Directions

Pour Clamato and vodka into glass.

Add to that several splashes of Pickapeppa sauce, celery salt, and a generous squeeze of fresh lemon juice.  Stir well.

Cajun-chef-spicy-green-beans

Garnish with a spicy bean garnish and it’s game time!

nutty_garlic_butter_shrimp

Garlic Shrimp recipe from Southern Living – Photography by Antonis Achilleos

super-bowl-charcuterie-board

Louisiana persimmons, seasoned pecans, and charcuterie boards score big points with the tailgating and/or homegating crowd.

fall-cheese-board

This c’est si bon recipe for Creole Sugar ‘N’ Spice Pecans from The Farm Girl Cooks is a delicious stand alone appetizer or complement to a cheese board spread.

I invite you to visit The Farm Girl Cooks for more farm fresh delicious recipes.

creole-pecans_mg_3036

Creole Sugar ‘N’ Spice Pecans

Add as much cayenne or other spicy chile powder as you like. Pure ancho or chipotle powder are especially good here.

Ingredients

1 egg white

⅓ cup sugar

2 T Creole seasoning purchased or make your own

10 oz pecan halves

Directions

Preheat oven to 300° and place a piece of parchment on a cookie sheet. Alternatively, use a silicone baking pan liner.*

In a medium bowl, whisk egg white until frothy. Whisk in sugar and creole seasoning. Using a spatula, stir in pecan halves, making sure to coat them evenly and completely.

Pour the nuts onto the parchment-lined baking sheet, ensuring they are in a single layer. There shouldn’t be much gooey eggy spicy liquid, but if there is, don’t scrape it all out of the bowl and onto the pan. It will just stick to the parchment and will make for more difficult nut removal.

Bake the nuts at 300° for 15 minutes. Give the nuts a stir – I used a large off-set spatula to do the dirty work – then reduce the oven to 250° and bake the nuts for another 10 minutes.  Immediately give the nuts another stir to release them from the parchment.

Allow to cool and store in an airtight container (something with a padlock would have been helpful here) for as long as you can stand not eating them.

Creole-seasoning

Creole Seasoning

Ingredients

1/3  cup paprika

3 tablespoons dried oregano

3 tablespoons ground black pepper

2 tablespoons dried basil

2 tablespoons kosher salt

1 tablespoons cayenne pepper

1 tablespoon granulated onion

4 teaspoons dried thyme

4 teaspoons granulated garlic

Directions

In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme and granulated garlic.  Stir to combine.  Can be stored in an airtight container for up to three months.

-Places In The Home

tailgate-food-onion-dip (1)

Country Living – Photography by Brian Woodcock

Caramelized Onion Dip with Crispy Shallots

Ingredients

¼ cup olive oil, divided

3 large sweet onions, chopped

Kosher salt and freshly ground black pepper

2 shallots, sliced into thin rings

1 (16-ounce) container sour cream

1 tbsp. chopped fresh chives

Pretzels and potato, beet, and sweet potato chips for serving

Directions

Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are a deep golden brown, 35 to 40 minutes.

Meanwhile, heat remaining 2 tablespoons oil in a small saucepan over medium-high heat. Add shallots and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; cool completely.

Combine sour cream and onions in a bowl. Season with salt and pepper. Top with crispy shallots and chives. Serve with pretzels and chips.

-Country Living

Creole-corn-soup-recipe (1)

sweet potato cajun fritters

Sweet Potato Cajun Fritters

Ingredients

4 to 5 sweet potatoes (about 3 ½ pounds)

2 large egg yolks

¼ pound tasso ham, finely chopped

7 ounces shredded sharp Cheddar cheese

2 teaspoons Cajun seasoning

1 ½ teaspoons kosher salt

½ teaspoon ground black pepper

2 cups pastry flour

3 large eggs, beaten

3 cups Japanese bread crumbs (panko)

vegetable oil, for frying

Directions

Preheat oven to 400°.   On a rimmed baking sheet, roast sweet potatoes until tender, about 1 hour.  While sweet potatoes are still warm, peel and pass them through a food mill into a large bowl.  Add egg yolks, tasso, cheese, Cajun seasoning, salt, and pepper.  Using a spatula, gently combine.

Using a small ice cream scoop, scoop mixture onto a parchment-lined baking sheet.  Prepare 3 shallow bowls of pastry flour, egg, and panko.  Roll each sweet potato ball in flour, egg, and bread crumbs, and place on a parchment-lined baking sheet.  Freeze overnight.

In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry or candy thermometer reads 325°.  Add sweet potato balls, in batches, and cook until golden brown, about 4 to 6 minutes.  Drain on paper towels.

Serve with Creole mustard, if desired.

-By Chef Brian Karam, Lincolnshire, Illinois via Louisiana Cookin’

Mr. B's Barbecued Shrimp

Mr. B’s Barbecued Shrimp

Ingredients

3 tbsp. unsalted butter, plus 12 tbsp. cut into 1/2″ cubes and chilled

2 cloves garlic, finely chopped

1⁄2 cup Crystal hot sauce

1⁄4 cup Worcestershire sauce

2 tbsp. fresh lemon juice

1 tbsp. Creole seasoning

4 tsp. ground black pepper

1 1⁄2 lb. head-on large shrimp, unpeeled

Kosher salt, to taste

French bread, for serving

Directions

Heat 3 tbsp. butter in a 12″ skillet over medium-high heat. Add garlic; cook until soft, 1-2 minutes. Add hot sauce, Worcestershire, juice, Creole seasoning, and pepper. Bring to a simmer; cook until sauce is reduced by half, 5-7 minutes.

Add shrimp; cook, flipping once, until cooked through, 3-4 minutes. Reduce heat to medium-low; stir in chilled butter to make a smooth sauce. Season with salt. Serve with French bread.

-Saveur

Muffuletta

Muffuletta

Ingredients

2 (9-inch round loaves) muffuletta bread, halved crosswise

½ pound thinly sliced salami, divided

½ pound thinly sliced prosciutto, divided

½ pound thinly sliced mortadella

½ pound thinly sliced soppressata, divided

½ pound thinly sliced provolone

5 cups Four Generation Olive Salad, divided

Directions

On bottom halves of muffuletta bread, layer half of salami, prosciutto, mortadella, soppressata, and provolone on each bread half.  Top each with 2½ cups olive salad, add top half of the loaves; slice sandwiches into quarters, and serve.

Muffulettas may be made up to a few hours in advance.  Cover, and refrigerate until serving.

Four Generation Olive Salad

Ingredients

1 anchovy fillet

2 tablespoons plus ¼ cup extra-virgin olive oil, divided

3 cups coarsely chopped cured green olives with pimento

2 cups coarsely chopped black olives

1 cup finely diced celery

1 cup finely diced carrot

1 cup thinly sliced fennel

1 cup finely diced cauliflower (optional)

4 cloves garlic, minced

¼ cup capers, chopped

10 baby artichokes, boiled and quartered

1 thinly sliced lemon

¼ cup fresh oregano, chopped

1 tablespoon lemon juice (optional)

1 teaspoon ground black pepper (optional)

½ teaspoon salt (optional)

Directions

In a large bowl, combine anchovy and 2 tablespoons olive oil. Mash with a fork until combined.  Add olives, celery, carrot, fennel, cauliflower, garlic, capers, artichokes, lemon, and oregano, stirring to combine.  Add remaining ¼ cup olive oil to just cover mixture, and stir well.  Cover, and refrigerate 1 hour.

Taste mixture, and add lemon juice, salt, and pepper as needed.

***When I can’t find muffuletta bread I use a loaf of Everything Italian Bread from the bakery at Walmart.

-Louisiana Cookin’

Now for something sweet and big easy

Aunt-Sally-s-original-classic-pralines

Chewy Pralines

Aunt Sally’s Chewy Pralines

Instructions

When only the original will do, and no recipe I’ve tried quite captures that New Orleans sweetness, place an order for these original creole delights guaranteed to be a sweet hit.

Directions

Place your order online or by phoning Aunt Sally’s Original Creole Pralines direct at (800) 642-7257

Talk about the Big Easy!

New-Orleans-Beignets

New Orleans Beignets

Instructions

1 package (¼ ounce) active dry yeast

¼ cup warm water (110° to 115°)

1 cup evaporated milk

½ cup canola oil

¼ cup sugar

1 large egg, room temperature

4-½ cups self-rising flour

Oil for deep-fat frying

Confectioners’ sugar

Directions

In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.

Punch down dough. Turn onto a floured surface; roll into a 16×12-in. rectangle. Cut into 2-in. squares.

In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners’ sugar.

-Taste of Home

Tailgating Season Food Safety Tips

Pack food in a well-insulated cooler with plenty of ice or ice packs.  The temperature should be kept below 40º F.

A cooler placed in the back seat of an air-conditioned vehicle vs. a hot trunk will ensure cooler storage.

Keep hot foods hot and cold foods cold.

Two hours is the max time foods should be allowed to sit out.

If it’s an exceptionally hot day or evening I would adjust the max time to one hour.

Our tailgating mantra is “chunk it” when the party’s over.

Food poisoning is never a welcomed guest at any party.

food-football-fun

Here’s wishing all you football fans a happy tailgating season!

Planning Fall Recipes

Pinpointing and planning fall recipes is part of the cozy and delicious what’s for dinner new season-new seasonings process.

fall-cookbooks-2022

Search engines love to suggest places and pages to visit based on prior searches.

planning fall recipes

Inspiration is everywhere, and since I can’t be, I welcome the suggestions and love to share a good and tasty thing.

turned-legs-dining-table-farm-dark

Hardwood Olivia Modern Turned Leg Dining Table

Classic favorites remain in the recipe box, but how fun it is to discover several new ones perfect for page to table prep and serve.

fall-pumpkins-kitchen (1)

Photo by Katie Azi on Unsplash

Pumpkin may rule the season and seasons, but easy with a side of impressive puts the spice in my fall recipeapalooza.

pecans-brown-sugar-flour-yams

Hearty stick to your ribs dishes and delights just seem to be called for on a crisp evening when day turns to night right about 5:30 p.m., warm fuzzy socks take the place of shoes, and you have a craving for an easy dish big on cozy and delicious.

Food cozy?

Absolutely!

ber-months-2-weeks-away

Take heart and soup stock, my fall loving friends, cozy and delicious soup weather is coming.

fall-soup-bean-with-chicken-carrots

Every season is soup season at Places In The Home, but we especially associate fall with a hearty soup for supper meal.

fall-bean-chicken-soup

Great Northern Bean and Chicken Soup

Ingredients

2 tablespoons butter

1 medium onion, peeled and chopped

1 cup carrots, peeled and sliced

3 stalks celery, diced

1 bay leaf

1 teaspoon Kosher salt

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon minced garlic

2 cans Great Northern beans

1½ cups cooked chicken, shredded

1 32 oz. box chicken broth

1 chicken bouillon cube

2 cups water

Directions

Melt the butter in Dutch oven (or just toss the butter in with the veggies like I do).  Add the sliced carrots, chopped celery and chopped onion.  Sauté until onions become translucent.

Once a good bubbling boil is reached, reduce heat to low and allow soup to simmer for 45-60 minutes.

Remove the bay leaf and serve with crackers or cheesy cornbread.

French Style Braised Short Ribs (2)

French Style Braised Short Ribs from Closet Cooking

Fall recipes of the not soup, but oh, so tasty type are of particular interest to the something new, something easy, something fantastic side of the menu.

Creamy Bacon Pork Chops

Creamy Bacon Pork Chops from Salt & Lavender

Creamy Pumpkin Parmesan Chicken with Wild Mushrooms

Creamy Pumpkin Parmesan Chicken with Wild Mushrooms
from Abra’s Kitchen

Butternut Squash Pasta With Chicken

Butternut Squash Pasta With Chicken from Dinner at the Zoo

creamy-potato-leek-soup

Creamy Potato Leek Soup with Homemade Croutons from Barley & Sage

pecan soup recipe

Pecan Soup from Southern Living

fall-recipes-serveware

instant-pot-chicken-soup

Instant Pot Chicken Soup

Good things are on the way.

C’est si bon!

Darleen-signature-custom

Thanksgiving Sides and Holiday Sweets

Gobble and gather together times entice family and friends to come together to share a delicious dinner featuring Thanksgiving sides and holiday sweets.

love-family-friends

Today’s post features traditional foundation Thanksgiving sides and holiday sweets recipes I’ve collected from fellow bloggers and assorted social media postings.

Traditional recipes are well represented, but with improved upon ingredients and presentations certain to be requested additions to the holiday menu.

Thanksgiving-sides-Holiday-Sweets

Sides:

Melting Sweet Potatoes with Maple-Pecan Sauce

melting-sweet-potatoes

Asiago Bruschetta Roasted Asparagus

Asiago-Bruschetta-Roasted-Asparagus

Autumn Harvest Rice

autumn-harvest-rice-for-fall

Green Bean and Mushroom Skillet

Green Bean and Mushroom Skillet

Smashed Baby Red Potatoes

Smashed Baby Red Potatoes

Savory Sweet Potato Casserole

Starches plus tryptophan results in a full, satisfied and sleepy husband, son, brother, and nephews, and that means guilt free Black Friday shopping, keyboard style, for Mama Places In The Home, nieces, and yours truly.

savory-sweet-potato-casserole

Thyme and Wild Mushroom Stuffing

Frame-Wild-Mushroom-Thyme-Stuffing

Pull-Apart Stuffing Ring

pull-apart-stuffing-ring

Sweets:

Pumpkin White Chocolate Mousse Pie

pumpkin-mousse-white-chocolate-pie

Pecan Praline Pumpkin Torte

Pecan-Praline-Pumpkin-Torte

Fresh Apple Nut Cake

apple-pecan-walnut-cake

Coconut-Pumpkin Chiffon Pie

coconut-pumpkin-chiffon-pie-Hector-M-Sanchez-SL

Gluten-free Pear-Walnut Cake with Vanilla & Cardamom

gluten-free-pear-walnut-cake-recipe

Dutch Apple Pie

Dutch-apple-pie-recipe

Pumpkin Trifles

pumpkin trifles

No-Bake Espresso Chocolate Pudding Pie

No-Bake-Espresso-Pudding-Pie

Holiday side dishes blessings and bon appétit!

love signature

Autumn Harvest Rice

F is for fall flavor, and this Autumn Harvest Rice is a recipe developed with the intention to bring the flavors of fall to table and plate.

autumn-harvest-rice-maple-sweet-potatoes

Dave the Builder and I love spending time at The Buckhorn Inn when we are in Gatlinburg, Tennessee.

Buckhorn-Inn-grounds

Travel to Tennessee has been off the table for us over the last two years, but where there’s a website and webcam, there’s a way to pop in for a virtual visit every now and then.

Buckhorn-Inn-at-fall

The Buckhorn post its weekly dinner menu at the first of the week, and I’ve noticed Chef Frank including Autumn Harvest Rice Pilaf for fall.

Immediately intrigued and inspired to create, I decided to try my hand at mastering a main to side dish teeming with seasonal seasonings.

Enameled Cast Iron Dutch Oven.

Out from the cabinet comes my new Dutch oven and seasonings ready to boil, blend, steam and simmer.

Chopped apples, apple juice, brown sugar, butter, cloves, nutmeg, walnuts, and fig preserves do a fall-autumn dessert good, but can I just tell you this sweet power flavor combo delectably complements the savory of fresh mushrooms and onions sautéed in butter, brown and long-grain white rice, chicken broth, Kosher salt, black pepper, and fresh parsley in balanced and well-seasoned taste of fall perfection.

Autumn-Harvest-Rice-Recipe-pumpkins-fall

Autumn Harvest Rice

Ingredients

1 cup uncooked long grain rice

1 cup uncooked brown rice

2 cups water

2 cups chicken broth

1 Tablespoon unsalted butter

1 teaspoon salt

½ Tablespoon fresh parsley, chopped

1 stick (8 Tablespoons) unsalted butter

1 medium onion, peeled and chopped

1 16 oz. container fresh sliced mushrooms

1 teaspoon Kosher salt

1 teaspoon pepper or to taste

1 apple, peeled and chopped

3/4  cup apple juice

½ cup brown sugar

1 tsp ground cloves

1 tsp ground nutmeg

1 Tablespoon fig preserves, optional

1 cup chopped walnuts

Directions

Mix butter, water, chicken broth, long grain white rice, and brown rice in a medium saucepan, and bring to boil.  Reduce heat to low, cover, and simmer 45 minutes or until rice is tender and liquid is absorbed.

cooked-long-grain-white-brown-rice (1)

In a large skillet, melt 4 Tablespoons (½ stick) butter over medium-high heat.  Add chopped onions and sauté until onions become translucent.

fresh-sliced-mushrooms

Next, add sliced mushrooms, salt and pepper, stirring to coat.

sautéed-mushrooms-onions

Reduce heat to medium and continue to cook onions and mushrooms until soft, about 7 minutes.

cooked-mushrooms

In a large saucepan, melt 4 Tablespoons butter (½ stick).  Add the chopped apples, brown sugar, ground cloves and ground nutmeg.

apples-butter-brown-sugar

Stir in apple juice and fig preserves and bring mixture to a boil.

brown-sugar-butter-covered-apples

Reduce heat to medium; stir in chopped walnuts.

apples-butter-brown-sugar

Lower heat to low, allowing walnuts to slightly soften.

fall-rice-dish

Fold cooked rice into sautéed mushrooms and onions then incorporating seasoned apples and walnuts mixture into the rice combination.

autumn-side-dish-fall

Maple sweet potato patties rounded out the menu, and the crowd went wild.

Well, our taste buds did.

autumn-harvest-rice-for-fall

Dave the Builder put his request in for Autumn Harvest Rice to be added to our traditional Thanksgiving menu.

We aim to prepare, plate, and please.

Let me know if you make this recipe, and what you think.

cest-si-bon

Copycat Piccadilly Pecan Delight Pie

This recipe is a copycat of a copycat Piccadilly Pecan Delight pie.

Piccadilly Cafeteria came to our little town in 1967.

Quickly taking its place as the big dog restaurant on the block, Piccadilly has been the one word answer to the what and/or where do you want to eat for dinner question asked what seems a gazillion times over all these years.

A recent walk down memory lane conversation began with Dave and I naming our favorite dishes and desserts that sadly are no longer on the menu at Piccadilly.

Southern fried chicken so crisp you could hear the crunch clear across the rows of booths and tables.

Cinnamon crusted egg custard served in dark green pottery custard cups.

 Pair of Hall China Custard Cups

Pair of Hall China Custard Cups

A slice of pie so pecan packed with dessert goodness that it made a lasting impression, the one and only Piccadilly Pecan Delight Pie.

Our conversation stirred up memories and this copycat recipe of a copycat recipe for Piccadilly Pecan Delight Pie.

copycat-pecan-delight-pie-sliced

Copycat Piccadilly Pecan Delight Pie

Ingredients

3 egg whites

1 cup white sugar

½ teaspoon vanilla extract

½ teaspoon baking powder

30  Ritz crackers

1½  cup chopped pecans

1 (12 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350ºF.

Spray a 9 inch pie plate with cooking spray and set aside.

crushed-pecans-butter-crackers

Add pecans and Ritz crackers in small batches to food processor bowl.

crushed-ritz-crackers

Pulse several times until pecans and Ritz crackers reach a fine crush/chop.

egg-whites

Beat egg whites until slightly stiff.

beaten-egg-whites

Add to that the sugar, vanilla, baking powder, crushed and chopped Ritz crackers and  pecans.

crushed-pecans-egg-whites

Using a wooden spoon, mix ingredients together until incorporated.

crushed-pecans

Spoon mixture into prepared pie plate.

Copycat Piccadilly Pecan Delight Pie in pie pan

Bake at 350 degrees F  for 25 minutes.

Copycat Piccadilly Pecan Delight Pie without whipped topping

Allow the pie to cool to room temperature.

baked pecan delight pie

whipped-topping-on-pie

Spread whipped topping over the top of the pie; cover to desired thickness.

topped-pie

Refrigerate pie for at least 2 hours before serving.

Copycat Piccadilly Pecan Delight Pie

The pie is packed firm with pecan goodness, and is not too sweet- perhaps a wonderful Valentine’s Day dessert choice.

Enjoy!

Darleen-signature-custom

Traditional and New Holiday Cake Recipes

It’s that time of year when holiday cake recipes are cooking, baking, and taste of the holidays making in the Places In The Home test kitchen.

Grandmother’s Tennessee Pound Cake with Nutmeg is tradition on a cake plate, and Wilshire Walnut and Spice Cake is a newly developed recipe worthy of center stage on the holiday dessert table.

grandmothers-pound-cake-with-nutmeg-1

The warm and inviting colors, textures, and patterns found in this house of the year kitchen by Susan Burns Designs offers holiday cake recipes baking inspiration.

Susan-Burns-design-house-of-the-year

Reflecting on holidays past brings back memories of recipes baked with love and taste traditions.

Crammed between the pages of a beloved cookbook inherited from an aunt is a collection of handwritten recipes cooked, baked, tested, and penned in the kitchen of my paternal grandmother.

grandmothers-pound-cake-with-nutmeg-recipe

Truth in baking disclosure:

The cupboard was bare of mace, and most importantly, what is mace?

Mace is a spice native to Indonesia.  The flavor is sweet and woody reminiscent of nutmeg, however, not quite as sweet. Some describe the taste of mace as a blend of cinnamon and pepper.

Nutmeg stands as the spice I have plenty of, and so 2 teaspoons found its way into the batter.

grandmothers-pound-cake

Grandmother’s Tennessee Pound Cake with Nutmeg

Ingredients

3 cups granulated sugar

3 sticks salted butter

6 eggs

3 cups all-purpose flour; sifted

2 teaspoons nutmeg or to taste

Directions

Preheat oven to 300° F.  Using a mixer, cream butter and granulated sugar together until mixture reaches a fluffy texture. Add eggs one at a time to creamed butter and sugar.

holiday cake recipesReduce mixer speed to low; slowly add sifted all-purpose flour and nutmeg to wet ingredients.

creamed-eggs-butter-sugar

Using a wooden spoon or cake spatula, spoon batter into greased and floured tube pan.

floured-greased-cake-tube-pan

Bake at 300° F for 1 hour or until knife inserted in the center comes out clean.

Grandmothers-Tennessee-holiday-cake-recipes

Remove cake from tube pan and transfer to cake stand or platter of choice.

Thanksgiving-table-cake-plate

Building upon a traditional holiday recipe, this next cake highlights the spices, fruits, and nuts associated with the taste of the holidays.

Wilshire Walnut and Spice Cake

Ingredients

1 cup vegetable oil

2 cups granulated sugar

2 eggs

1  teaspoon nutmeg

1  teaspoon ground cloves

½  teaspoon lemon juice

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons vanilla

2 ½  cups all-purpose flour

1 cup chopped walnuts

3 cups fresh apples, peeled and chopped

1 cup shredded coconut

1 cup golden raisins

1 Tablespoon candied lemon peel

holiday-bundt-1

floured-greased-cake-tube-pan

Directions

Preheat oven to 350° F.

Grease and flour Bundt pan.

Peel and chop apples; sprinkle with lemon juice.

sugar-eggs-oil

Mix together sugar and oil; add eggs one at a time and beat until creamy.

Add vanilla.

Using a whisk, combine flour, salt, baking powder, baking soda, nutmeg, and cloves together.

Add dry ingredients in small amounts to sugar and oil mixture.

fruit-nuts-coconut-apples-lemons1

Next, add chopped apples, walnuts, candied lemon peels, coconut, and golden raisins.

Stir until incorporated.

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Using a wooden spoon, evenly spoon mixture into a greased and floured Bundt pan.

cake-batter

Bake in 350° F oven for approximately 1 hour 10 minutes, or until toothpick inserted in center comes out clean.

holiday-cake-1

Meyer lemons are pucker power packed with bright flavor that complements two of my favorite fall spices– nutmeg and cloves.

boiling-lemon-peels

Candied Lemon Peels

Ingredients

6 lemons

6 cups cold water, divided

1 teaspoon salt, divided

2½ cups sugar

Directions

Peel lemons by taking off long thick strips.  In a medium saucepan, combine 4 cups water, ½ teaspoon salt, and lemon peels. Bring to a boil; reduce heat to medium and simmer 10 minutes. Remove pan from heat, strain mixture and reserve liquid.

Return liquid and lemon peels to pan.  Add in ½ teaspoon salt and bring mixture to a boil over high heat. Reduce heat to medium and simmer 10 minutes.  Remove pan from heat, strain mixture, and reserve lemon peels.

Add 2 cups water and sugar to pan. Cook over medium heat, stirring occasionally  until sugar dissolves.  Reduce heat to low.  Add lemon peels. Gently simmer for 45 minutes being careful not do let the sugar caramelize. Remove from heat and drain.

Place lemon peels onto a piece of parchment paper that has been sprayed with nonstick cooking spray.  Allow candied lemon peels to dry for at least 6 hours or overnight.

Store candied peels in an airtight container in refrigerator for up to 1 week.

holiday cake recipes

enjoy

 

 

 

 

 

 

 

Gather Together Thanksgiving Dishes

In preparing and feasting anticipation of traditional and new traditional Thanksgiving dishes sure to impress plate and palate, it is my pleasure to share with you all a collection of company worthy Thanksgiving dishes for your gather together holiday celebration.

fall-pumpkin-centerpiece-SL-photo-Helen-Norman

Southern Living – Photo by Helen Norman

how much turkey per person guide

holiday-table-Thanksgiving-turkey-photo-David-Tsay-BHG

Better Homes & Gardens

Click on the links for recipe ingredients and directions.

You ain’t seen stuffing yet until you put a Louisiana spin on it.

Creole Roasted Turkey with Holy Trinity Stuffing

Creole Roasted Turkey with Holy Trinity Stuffing

Creole Baked Oyster Dressing

creole baked oyster dressing

plymouth-pumpkin-dinnerware-collection

Plymouth Gate Dinner Plates, Turkey

thanksgiving dishes

Dixson+Platter

hotel knife

Volkman+3+Piece+Acacia+Tree+Bark+Board+Set

Autumn-spiced pecans introduce the taste of the season as appetizer or garnish.

seasoned-pecans

Autumn-Spiced Pecans

Ingredients

1 pound pecan halves

½ cup sugar

1½ teaspoons apple pie spice

1½ teaspoons smoked paprika

½ teaspoon kosher salt

1⁄4 teaspoon ground red pepper

1 large egg white

Directions

Preheat oven to 300°.  Spray a large rimmed baking sheet with cooking spray.

In a large bowl, stir together pecans, sugar, apple pie spice, smoked paprika, salt, and red pepper.

In a medium bowl, beat egg white with a mixer at medium speed until foamy. Add egg white to pecan mixture, stirring until coated. Spread mixture in an even layer on prepared pan.

Bake, stirring twice, until egg white begins to dry, about 20 minutes. Let cool completely, stirring occasionally.

Makes about 6 cups

-Southern Lady Magazine

As lovely as a candy or bon-bon dish is for housing appetizers, Covid-19 safety practices deem individual serving options necessary.

nut-bowls-individual

Potato-Apple Gratin

otato-Apple Gratin photo amy allen

Better Homes & Gardens – Photo by Amy Allen

Oven-Roasted Root Vegetables with Spicy Pecan Topping

Oven-Roasted Root Vegetables with Spicy Pecan Topping

Spiced Acorn Squash

Spiced-Acorn-Squash

fall-table-decor-ideas-hbx-Allisonn-Gootee

House Beautiful – Photo by Allisonn Gootee

English Victorian gravy boat

Bacon-Caramelized Onion Gravy

bacon-caramelized-onion-gravy

Traditional favorites set our Thanksgiving table, but there’s always a place at the table for new traditional dishes and decor accents and accessories.

New for Thanksgiving 2020 is this wonderfully rustic DIY place card idea.

Thanksgiving-2020-table-settings-ideas

Pick up a package of pine wood discs and a permanent marker in your personal choice of color.

Design and decorate to taste and theme and assign the name of each diner to a disc.

pine wood discs

Green Bean Bundles

Green-Bean-Bundles

Sweet Potato Casserole

sweet-potato-casserole

Roasted Sweet Potato, Pear, and Onion

roasted-sweet-potato-pear-red-onion

Pretty Duchess Potatoes

Pretty-Duchess-Potatoes_

Coffee-Glazed Carrots

Coffee-Carrots

Godinger-cake-pedestal

Apple-Cinnamon Layer Cake with Salted Caramel Frosting

Apple-Cinnamon Layer Cake with Salted Caramel Frosting

five-pie-slices-plates-Blaine-Moats

Better Homes & Gardens – Photo Blaine Moats

Pumpkin-Butterscotch Gingerbread Trifle

Pumpkin-Butterscotch Gingerbread Trifle

Chocolate and Pecan Tart

Chocolate-Pecan-Tart

Whiskey and Cream Pumpkin Tart with Pecan Butter Shortbread Crust

Whiskey and Cream Pumpkin Tart with Pecan Butter Shortbread Crust photo by Carson Downing

Better Homes & Gardens – Photo by Carson Downing

enjoy

Dinner Is Served: Homemade Buttermilk Biscuits

There’s nothing better for dinner on a down right cold here in the Deep South night than homemade buttermilk biscuits.

biscuits-in-skillet

We’re on a buttermilk biscuit kick of late, which is probably attributed to changing weather patterns, leaves, internal clocks tuned into this weekend’s fall backwards gain of an extra hour, and feathering our nest routines.

Dave the Builder is a hot biscuit (yeah he is!) and butter man.

His view on jelly, jam, preserves, honey, or even good cream gravy is it complicates matters and covers up the true biscuit goodness.

I on the other hand go the small smear of butter with a drizzle of honey route.

homemade-buttermilk-biscuits-recipe

Heat oven to 500°F.  Grease your pan (I use a black cast iron skillet) with shortening.

skillet-greased-for-biscuits

I use a measuring cup to scoop the flour from the bag to a medium mixing bowl.

White-Lily-self-rising-flour-bag

Use a whisk to gently sift the flour.

self-rising-flour-in-bowl

Make a well in the center of the flour by pushing the flour to the edges of the bowl.  Pour cold buttermilk into well and add shortening.  Using your hand (I wear a vinyl food service prep glove- a total game changer) incorporate the shortening into buttermilk.

Begin to pull the flour from the sides of the bowl into the buttermilk and shortening well until you’ve worked the flour from the sides of the bowl into a dough.

Do not overmix.

Turn dough onto lightly floured surface.  Knead gently 10 to 12 strokes.  No need to over knead.  Shorter kneading time makes for a flakey biscuit.

Pat the dough out to slightly more than a ½-inch thick.  Very lightly dust dough with flour.

biscuit-dough

Cut dough with a biscuit cutter of choice making sure to dip cutter in flour between cuts.

My biscuit cut turns out to be about 2½ inches across each biscuit.

cutting-biscuitsTransfer cut biscuits to your greased pan, skillet or baking sheet.

Place biscuits close together in pan, sides touching.

cut-biscuitsReroll scraps of dough and cut into biscuit shapes.

Bake in a 500°F oven for 10 to 12 minutes, or until biscuits are lightly brown on tops.

Makes eight 2½ inch biscuits.

biscuits-served

biscuits-buttermilk-baked

Easy, warm, filling, familiar, and satisfying- homemade buttermilk biscuits hit the spot.

enjoy