Pickled Red Onions

2 red onions, thinly sliced 
1 cup white vinegar 
3 Tablespoons agave 
1-1.5 teaspoons salt 
6 whole peppercorns 

Heat all ingredients, except onion, to boil. Pour over red onion and let sit for at least 1 hour. Flavor will develop the longer it sits. Store in airtight container or sealed mason jar for up to 2 weeks.

Spanish Mac and Cheese - Southern Comfort Food

1 Tablespoon olive oil

1 pound ground sirloin 

1 Tablespoon smoked paprika

3 teaspoons salt, divided 

½ teaspoon ground cumin 

½ teaspoon ground black pepper 

1 medium Spanish onion, thinly sliced 

1 large red bell pepper, seeded and thinly sliced 

4 cloves garlic, thinly sliced 

2 Tablespoons all-purpose flour 

2 cups whole milk 

1 (14.5 ounce) can diced tomatoes, drained

3 cups shredded Manchego cheese

1 (16 ounce) package elbow macaroni, cooked according to package

1 Tablespoon chopped fresh oregano 

In large cast iron Dutch oven, heat oil over medium-high heat. Add beef, paprika, 1 ½ teaspoon salt, cumin and pepper. Cook until beef is brown and crumbly; about 5 minutes. Remove beef using a slotted spoon, reserving drippings in pot and let beef drain on paper towels. Add onion, bell pepper and garlic to pot. Cook until tender. Stir in flour and remaining salt. Cook for 1 minute and whisk until smooth. Stir in tomatoes and bring to a simmer. Reduce heat to medium and cook for 3 minutes. Gradually stir in cheese until melted. Stir in beef, pasta and oregano. Garnish as desired. 

Garnish: sliced green olives, chopped fresh oregano, shredded Manchego cheese, smoked paprika

Pig Pickin’ Cake - Southern Comfort Food

1 (18.25 ounce) package yellow cake mix 

1 (11 ounce) can mandarin oranges, juice reserved 

4 eggs 

¼ cup vegetable oil 

1 (16 ounce) package frozen whipped topping, thawed 

1 (15 ounce) can crushed pineapple, drained 

1 (3.5 ounce) package instant vanilla pudding mix

Preheat oven to 350 degrees Fahrenheit. Mix together the cake mix, canned oranges with juice, eggs and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin. Bake in preheated oven for 25 to 30 minutes or until cake tests done. Cool layers on wire racks. Mix together whipped topping, drained pineapple, and instant pudding mix. Fill  and frost the cooled cake. Refrigerate until ready to eat.  

Originally taken from allrecipes.com 

Peanut Butter Pie - Southern Comfort Food

2 cups vanilla wafers, crushed 

¼ cup packed light brown sugar 

⅓ cup butter, melted 

1 cup semisweet chocolate morsels

½ cup heavy whipping cream

2 Tablespoons confectioners sugar 

1 (8 ounce) package cream cheese, softened 

¾ cup crunchy peanut butter 

1 (14 ounce) can sweetened condensed milk 

Garnish: grated chocolate, sweetened whipped cream or sliced strawberries 

Preheat oven to 350. In a medium bowl, stir together wafers, brown sugar and melted butter. Press into bottom and up sides of a 9 inch pie pan. Bake for 8 minutes. 

Sprinkle chocolate morsels onto crust and let stand for 2 minutes. Spread chocolate evenly on crust. In separate bowl, beat heavy cream at medium speed until soft peaks form. Gradually add confectioners sugar, beating until stiff peaks form. Refrigerate. 

In large bowl, beat cream cheese and peanut butter with mixer on medium until creamy. Beat in condensed milk until well combined. Gently fold in whipped cream. Spread mixture into prepared crust. Cover and refrigerate overnight before serving. Garnish as desired. 

Peanut Butter Hot Fudge Pie - Southern Comfort Food

1 (8 ounce) package cream cheese, at room temperature 

¾ cup peanut butter 

1 can condensed milk 

1 cup Hot fudge sauce

½ cup whipped cream

Cream all ingredients. Fold in whipped cream. Layer peanut butter mixture and hot fudge sauce. Decorate with whipped cream and chocolate shavings or chips.

Orange Cranberry Jello - Southern Comfort Food

2 boxes black cherry jello 

1 ½ cup boiling water 

1 (8 ounce) package cream cheese

1 cup orange  cranberry relish 

1 cup of orange juice 

1 cup whipped cream 

⅓ cup pecans, chopped 

Make jello with water and mix until dissolved. Add orange juice and let cook but not set. Whip cream cheese until fluffy. Add whipped cream and relish. Combine with cooled jello mix and let set in refrigerator for 4 hours. 

Okra-and-Corn Maque Choux - Southern Comfort Food

¼ pound spicy smoked sausage, diced 

½ cup sweet onion, chopped 

½ cup green bell pepper, chopped 

2 garlic cloves, minced 

3 cups fresh corn kernels 

1 cup fresh sliced okra

1 cup diced tomatoes, peeled and seeded

Salt and freshly ground pepper to taste

Saute sausage over medium-high heat until browned. Add onion, bell pepper and garlic and saute for 5 minutes. Add corn, okra and tomato and cook, stirring often for 10 minutes. Season with salt and pepper. 

Leftover Thanksgiving Casserole - Southern Comfort Food

Stuffing

Turkey slices 

Turkey gravy 

Milk, add as needed 

Mashed potatoes

Shredded cheddar cheese

Preheat oven to 350 degrees. Press stuffing in bottom of casserole dish. Layer turkey slices on top and pour gravy over stuffing and turkey. Re-hydrate mashed potatoes (if needed) with milk. Spread mashed potatoes over gravy and sprinkle cheddar cheese on top. Bake in preheated oven 25-30 minutes. 

JIFFY Corn Muffins - Southern Comfort Food

1 package JIFFY Corn muffin mix 

1 egg

⅓ cup milk 

Preheat oven to 400 degrees Fahrenheit. Blend all ingredients into slightly lumpy batter. Fill muffin cups ⅔ full. Bake 15-20 minutes in preheated oven or until golden brown. 

Cucumber Coleslaw - Southern Comfort Food

4 cups shredded cabbage 

4 cups diced cucumber 

1 teaspoon sugar 

½ teaspoon salt 

½ teaspoon celery seed 

1 Tablespoon vinegar 

½ cup mayonnaise 

Toss together the cabbage and cucumber. Sprinkle the mixture with sugar, salt and celery seed. Add the vinegar and mayonnaise. Mix well and refrigerate at least two hours. Serves 6. 

Crock Pot Mac and Cheese - Southern Comfort Food

1 16 ounce box elbow macaroni 

4 cups whole milk 

8 ounces yellow cheddar cheese, shredded

8 ounces white cheddar cheese, shredded

4 ounces cream cheese, at room temperature 

8 ounces sour cream

1 ½ teaspoons white pepper 

1 teaspoon ground mustard

Fill large pot halfway with water and bring to boil. Pour in a dash of olive oil and macaroni. Cook for 2-3 minutes and drain. Add macaroni to the slow cooker with milk, cheeses and seasonings. Cook on low for 1 hour, stirring occasionally. Cut the cream cheese into cubes and add to slow cooker with sour cream. Stir until cream cheese has melted. Cook on low an additional 20-30 minutes until hot and creamy. Serve as is or with bacon bits.

Cream of Asparagus Soup - Southern Comfort Food

4 cups fresh cut asparagus 

2 cups water, divided 

¼ cup finely chopped green onions or 1 teaspoon onion powder

5 Tablespoons butter 

5 Tablespoons all-purpose flour

½ to 1 teaspoon salt

¼ teaspoon white pepper 

4 cups whole milk 

1 Tablespoon chicken bouillon granules

Place asparagus in a large saucepan and cover with 1 cup water. Boil, cover and cook for 3-5 minutes, until tender. Drain and save liquid. 

In a separate saucepan, saute onions in butter until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk, bouillon, reserved cooking water and remaining water. Boil, cook and stir for 2 minutes or until thick and bubbly. Stir in asparagus and heat through. 

https://tasteofhome.com/recipes/winning-cream-of-asparagas-soup/print/

Chicken Sausage Patties - Southern Comfort Food

1 pound ground chicken 

2 Tablespoons chopped green onion 

1 teaspoon fennel seeds, crushed 

1 teaspoon rubbed sage 

½ teaspoon salt 

½ teaspoon ground black pepper 

½ teaspoon crushed red pepper 

In a large bowl, stir together all ingredients. Divide mixture into 8 portions and shape each into a patty. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Cook patties until browned and cooked through; about 5 minutes per side. Serve immediately with a dip of your choosing or put on mini buns to make chicken sliders.

Boiled Peanuts - Southern Comfort Food

2-3 pounds raw peanuts

1 ½ cups salt

2-3 gallons water 

Peanuts cook 6 to 8 hours at a low rolling boil until they  become tender. 

Continue adding water throughout the day while peanuts are cooking. 

Pick out any sticks that may be in peanuts. Pour the peanuts in a colander and rinse under running water. Place peanuts in a large Dutch oven and cover with water just until they begin to rise above the rim of the pot. Set the pot on the stove and turn the burner on high. 

Once water begins to boil, reduce the heat so that there is a slow boil. After all the peanuts have absorbed enough water to no longer float, begin adding salt, about ¼ cup at a time. Using a large slotted spoon, mix the salt into the boiling peanuts. 

About once per hour, dip up 2 or 3 peanuts to cook. Break them open and taste to see if more salt is needed. 

Peanuts are ready to eat when they have reached your desired tenderness. Usually takes at least 6 hours to achieve tenderness. 

Beans and Rice - Southern Comfort Food

1 cup long grain brown rice

2 cups dried red kidney beans
1 red onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
8 garlic cloves, minced
1/2 cup chives
2 tbsp. Cajun seasoning
1 tbsp of smoked paprika
1/2 tsp. salt
6 cups boiling water

Add everything to the crock pot and stir together. Cook on low for around 6-8 hours. Cooking times may vary slightly depending on your crockpot.

Balsamic-Honey Brussels Sprouts and Onions - Southern Comfort Food

1 Tablespoon vegetable oil 

1 ½ pounds fresh Brussels sprouts, halved 

2 large red onions, cut into wedges

¼ cup balsamic vinegar 

2 tablespoons honey 

3 sprigs fresh thyme 

1 teaspoon salt

½ teaspoon ground black pepper 

Heat large cast iron wok directly in coals. Brush wok with oil. Add Brussels sprouts and onion. Cook, stirring frequently, until browned and tender. 

In a small Mason jar, combine vinegar, honey, thyme, salt and pepper. Secure lid, and shake until well combined. Stir vinegar mixture into vegetables until well combined. Remove from heat; transfer vegetables to a serving platter and serve warm.