2011 June — A Southern Fairytale

Red White and Blue Pudding Pops

8:39 PM ByRachelFiled UnderDesserts

Let me say this now, this is more a method than a recipe and some of y’all aren’t going to like these because they have food coloring in them. You could always use different flavors of pudding or jello and they’d be adorable, but when the kids and I set out to make these it was a -spur-of-the-moment, use-what-you-have-in-the-house kind of thing. Additionally, yes I know that’s not *white*

You still with me? Good

You need Two 5.1 oz packages of Vanilla Pudding Mix, plastic cups (we used ones that I think might be a tad too big. I think they were 9 oz.) Use small ones- or if you’re lucky enough to have them, use popsicle molds! Craft sticks and food coloring.

Mix the pudding according to box directions (usually just add milk) Divide the pudding into 3 bowls, color one bowl red and one blue. Pour in layers into the cups, if you’re quite particular about the even-ness of layers, don’t let your 4 yo and 7 yo be in charge of the layers

Put a popsicle/craft stick in the center of each cup

Concentrate really hard to make sure the popsicle stick gets EXACTLY in the center

Stick the cups in the freezer, if you haven’t made giant ones like us, it’ll take a few hours – ours were overnight

Once the pudding pops are frozen,

use scissors to cut a slice through the rim and into the cup, peel the cup away from the pudding pop and enjoy!

The kids are completely head over heels for these and I swear y’all, they remind me SO much of those pudding pops from childhood!

Seriously though, USE SMALLER CUPS! Like everything else in Texas, these are *bigger*

Red White and Blue Pudding Pops

Prep Time: 10 minutes

Yield: depends on cup size

Red White and Blue Pudding Pops

Ingredients

2 boxes (5.1 oz) Vanilla Pudding
Craft/popsicle sticks
disposable plastic cups or popsicle molds
food coloring (red and blue)

Variation

These would be SO fun for birthday parties in rainbows or for sporting events in team colors

Instructions

Make pudding according to box instructions
Divide into 3 bowls
Color one bowl red and one bowl blue
Layer into cups/molds
Freeze overnight
To enjoy, use scissors to cut the top of the cup and peel from the popsicle (or run warm water around the mold and then release the popsicle from the mold)

http://asouthernfairytale.com/2011/06/29/red-white-and-blue-pudding-pops/

If you’ve made something similar to these, I’d love to hear about it/see your recipe/method !

What do y’all think of my new zip-list formatting?

Happy 4th y’all!

22 Comments

Johnsonville: No Ordinary Burger

5:48 AM ByRachelFiled UnderMain Dishes

See that scrumptious looking burger up there?

I need to tell you a secret about it, it’s not a burger. It’s a Johnsonville Bratwurst Patty

Seriously.

Now, here’s where I tell y’all.. I’m that person at a bbq who has both a brat and a burger on her plate because I can’t ever decide which I want more.

Also, frozen burger patties are something I have previously stuck my nose up at because no matter how much you grill freezer burn… you can still taste it.

phew. Now that’s off my chest – let’s move on.

I was contacted about the opportunity to work with the National Pork Board to taste test these new Patties, which are available exclusively at Walmart, and create a recipe around them – I was skeptical, but I’m always open to a challenge and I do adore Brats.

I bought the original Bratwurst patties at Walmart, stuck them in our freezer, went outside and lit our smallest charcoal pit.

While the pit was heating up, I sliced up two jalapenos and 1 white onion and made a grillin’ packet.

Once the briquets were beautifully ashy, I placed the grillin’ packet and the patties on the grill and let them cook for about 15 minutes, turning them all once ( I should have turned them more to get those beautiful crossing grill lines, but c’est la vie)

I brought the patties and packet inside, fought off the very large dog sniffing around my feet and decided that since these were bratwurst patties, they required mustard and sauerkraut, as well. (nom)

I toasted a sesame bun, put mustard on the bottom bun, placed the bratwurst patty on top of that and then layered on sauerkraut and grilled jalapenos and onions.

I put the top bun on it, cut it in half and took a bite.

And then another one.

Y’all – I’m not quite sure what to say, it seriously isn’t like any burger you’ve ever had before. It has the shape, the juiciness, the heft of a burger with all the spice and flavor and savoriness of a bratwurst.

Add to that the spicy jalapeno, sweet grilled onions and the cool tang from the sauerkraut; oh y’all.. y’all.

Try this, now.

Do not pass go, do not collect $200 – if you like bratwursts, grilling, burgers and food – go to Walmart, pick up a box and make one (or 5).

I have plans to make these for unsuspecting friends just to watch their eyebrows raise as they try to figure out what they’re eating.

Here’s the thing, after you go get a box, cook them and love them, make sure that whatever recipe you create, you remember it and then enter it into their No Ordinary Burger Contest to win free groceries for a year with the National Pork Board and Johnsonville

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I am being compensated for writing this post, however the opinions are 100% my own.

21 Comments

Delicious Mexican Pasta Bake

10:04 PM ByRachelFiled UnderMain Dishes, Mouthwatering Monday

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There’s something so comforting about a home cooked meal.

This past week I made this pasta for friends of mine who just adopted the most beautiful little baby boy. Every new parent deserves the joy and luxury of having friends and family provide meals, while ooing and aaahing over their new addition.

This pasta is wholesome, healthy, filling, delicious and super simple.

Lean ground beef, whole wheat pasta, black beans, corn, tomatoes, cumin, oregano, garlic, onion, chili powder, bell pepper, jalapenos (opt) and tabasco (opt) and mixed cheeses come together to create a wonderfully flavorful, filling and simple pasta.

The garlic, onion, bell peppers and jalapenos are cooked over medium high heat until they sweat and release their flavors, then the ground beef and seasonings are added and cooked.

While the ground beef and veggies are cooking, the pasta cooks, the beans and corn are rinsed and then once everything is finished cooking, it all gets mixed together and prepped for freezing, storing or baking.

Top the one ready to bake with cheese and bake at 350 for about 20 minutes or until the edges of the cheese are crispy golden brown and bubbling.

Serve hot and fresh, topped with fresh cilantro

and with a side of salsa or sour cream

Freeze the other or divide and share with friends and family, they will thank you. Trust me.[/donotprint]

Delicious Mexican Pasta Bake

Prep Time: 10 minutes

Cook Time: 45 minutes

Serving Size: Two 9X13 pans

Delicious Mexican Pasta Bake

Ingredients

1 box Barilla Pasta Plus Penne
1 large onion, rough chop
1 red bell pepper, rough chop
1 yellow bell pepper, rough chop
1 orange bell pepper, rough chop
7 garlic cloves, minced
4 - 6 Tbsp Cumin
4 tsp Oregano (dried)
4 tsp Chili Powder
2 (15 oz) cans black beans, drained and rinsed
1 (15 oz) can corn, drained and rinsed
2 jalapenos, minced (optional)
1 1/2 to 2 lb 93/7 ground beef
1 (28 oz) can Hunts diced tomatoes with basil, garlic and oregano
4 C Mexican Blend Cheese (2 C for each pan. If you freeze one pan, do not add cheese)
Fresh Cilantro for garnishing
Tabasco - a few dashes per your taste preferences
Olive Oil or 2 Tbsp butter

Instructions

Chop, mince and dice: garlic, onion, bell peppers and jalapenos
Heat a large skillet over medium heat and drizzle with olive oil or 2 Tbsp butter
Saute onion, garlic, jalapenos and bell peppers over medium-high heat until all nice and sweaty and your house smells ridiculously delicious
Add in ground beef and spices, stir and cook until ground beef is fully cooked
While meat is cooking, cook pasta according to package directions (about 15 minutes between boiling water and cooking time)
Drain ground beef and put in a LARGE mixing bowl
Add in drained beans, corn, tomatoes and drained pasta - mix it up really well
Add in some Tabasco (start with a few dashes and taste test {it's a hard life, really} until it's how you want it)
Divide among two 9X13 pans or four smaller -- or however you want them divided.
COVER with cheese and bake at 350 until cheese is golden and bubbly around the edges. If you do not cook right away - heat the casserole through, then top with cheese and bake.
Serve topped with fresh cilantro

http://asouthernfairytale.com/2011/06/26/delicious-mexican-pasta-recipe/

I’m linking up with Laurie

If you like this, you’ll love Aggie’s Mexican Pasta Toss

A few of my favorites from last week:

Thanks for linking up your recipe! I love seeing what y’all are sharing with your families this week. Don’t forget to link back, comment, share the love and visit at least 3 other participants!

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42 Comments