Ingredients

• 2 cups granulated sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 1 cup marshmallow cream

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Combine granulated sugar and milk in a medium saucepan. Stir constantly over medium heat until the sugar dissolves.
3. Bring the mixture to a boil, then reduce to a medium-low heat. Allow it to simmer for 3-4 minutes, stirring occasionally.
4. Remove from the heat and add the vanilla extract, creamy peanut butter, and marshmallow cream. Mix until smooth and thoroughly combined.
5. Quickly pour the fudge mixture into the prepared baking pan and spread it evenly.
6. Allow the fudge to cool at room temperature for several hours or until completely set. To expedite the process, place it in the refrigerator.
7. When the fudge is firm, use the parchment paper overhang to lift it out of the pan.
8. Cut the Peanut Butter Fudge into squares or other shapes as desired.
9. Serve the fudge as a tasty treat to yourself or friends and family.

Now you can indulge in the decadent Peanut Butter Fudge, which will satisfy your sweet tooth! The heavenly combination of peanut butter and marshmallow in every mouthful will leave your taste buds dancing with delight.

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Ingredients for Sweet Potato Layer

• 3 cups cooked and mashed sweet potatoes
• 1/2 cup granulated sugar
• 1/4 cup melted butter
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 beaten eggs

Ingredients for Topping

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup melted butter
• 1 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C).
2. Combine the mashed sweet potatoes, granulated sugar, melted butter, milk, vanilla extract, and beaten eggs in a large mixing bowl. Mix until everything is well combined.
3. Spread the sweet potato mixture evenly into a greased baking dish.
4. To make the topping, combine the brown sugar, all-purpose flour, melted butter, and chopped pecans in a separate bowl.
5. Sprinkle the topping mixture over the sweet potato layer in the baking dish.
6. Place the casserole in a preheated oven for 25-30 minutes or until the topping is golden and the soup is heated.
7. Remove the Sweet Potato Casserole from the oven and set it aside to cool slightly before serving.
8. Serve the casserole as a tasty and hearty side dish for any occasion.

Sweet Potato Casserole is a beloved Southern dish that combines the natural sweetness of sweet potatoes with a crunchy pecan topping, making it a delightful addition to holiday feasts or any time you crave a comforting and flavorful dish.

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Ingredients

• Catfish fillets
• Buttermilk
• Cornmeal
• Salt and pepper, to taste
• Cajun seasoning (optional)
• Cooking oil (vegetable or canola oil)

Instructions

1. Pour enough buttermilk into a bowl to cover the catfish fillets. Allow them to soak in the buttermilk for 15-30 minutes. This tenderizes and flavors the fish.
2. In a separate bowl, combine cornmeal, salt, pepper, and, if using, Cajun seasoning.
3. Heat about 1-2 inches of cooking oil in a deep skillet or pot over medium-high heat. The oil temperature should be around 350°F (175°C).
4. Remove the catfish fillets from the buttermilk and let any excess liquid drip off while the oil heats up.
5. Coat each fillet thoroughly in the seasoned cornmeal mixture, pressing it onto the fish to adhere.
6. Place a few coated catfish fillets at a time into the hot oil. Avoid overcrowding the pan.
7. Cook the catfish for 3-4 minutes per side or until golden brown and crispy.
8. Remove the fried catfish from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
9. Serve the Southern Fried Catfish hot with your favorite side dishes and sauces.

Southern Fried Catfish is a classic dish from the South. Try it and enjoy its crispy coating and tender, flaky fish inside, making for a satisfying meal.

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Ingredients

• 2 cups self-rising flour
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 tablespoon sugar (optional)
• Butter, melted, for brushing (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Combine the self-rising flour and sugar (if using) in a mixing bowl.
3. To the bowl, add the mayonnaise and milk.
4. Stir the mixture until all ingredients are combined and a soft dough forms. Take care not to overmix.
5. Place the dough on a floured surface.
6. Pat or roll the dough to a thickness of about 1/2 inch.
7. Cut biscuits from the dough with a biscuit cutter or a drinking glass.
8. Place the biscuits on an ungreased baking sheet, leaving room between each one.
9. Brush the tops of the biscuits with melted butter for extra flavor and a golden finish, if desired.
10. Bake the biscuits in the oven for 10-12 minutes or until golden brown.
11. Once baked, remove the biscuits from the oven and let them cool slightly on a wire rack.
12. Serve the Mayonnaise Biscuits warm as a delightful side to any meal.

Now, you can enjoy the heavenly taste of Mayonnaise Biscuits – light, fluffy, and easy to make. Perfect with your favorite toppings or soups and stews. Savor the buttery goodness of this simple yet sensational treat!

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Ingredients

• 2 pounds pork neck bones
• Salt and black pepper, to taste
• 1 onion, peeled and chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 cups chicken or beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Cooking oil (vegetable or canola oil)

Instructions

1. Season the pork neck bones with salt and black pepper.
2. Heat some cooking oil over medium-high heat in a large skillet or pot.
3. Brown the neck bones on all sides in the hot skillet. This will add flavor to the dish.
4. Set the neck bones aside after removing them from the skillet.
5. Add the chopped onion, bell pepper, and celery to the same skillet. Cook until they are softened.
6. Cook for another minute after adding the minced garlic.
7. Pour in the chicken or beef broth and the diced tomatoes. Combine thoroughly.
8. Season with dried thyme and cayenne pepper to taste.
9. Return the browned neck bones to the skillet, nestling them into the mixture.
10. Reduce the heat to a simmer, cover the skillet, and cook the neck bones for 1.5 to 2 hours. The meat should be tender enough to fall off the bones.
11. Occasionally check and stir the mixture during cooking, and add more broth as needed.
12. Remove the skillet from the heat once the neck bones are tender, and the flavors have developed.
13. Serve the flavorful vegetable mixture on top of the Southern-style Neck Bones. Enjoy the tender and tasty meat, as well as the aromatic vegetables!

Now, you can enjoy the succulent taste of slow-cooked pork and vibrant veggies in Southern-Style Neck Bones. This classic comfort food will satisfy you fully—we assure you that!

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Ingredients

• Fresh okra pods, washed and whole or sliced lengthwise
• Olive oil
• Salt and pepper, to taste
• Optional: garlic powder, paprika, or other seasonings of your choice

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine the washed and dried okra pods.
3. Drizzle just enough olive oil to lightly coat the okra.
4. Season with salt and pepper to taste. Additional seasonings such as garlic powder or paprika can add extra flavor.
5. Toss the okra gently in the bowl to ensure they’re evenly coated with oil and seasonings.
6. Spread the seasoned okra on a baking sheet in a single layer, ensuring they’re not overcrowded.
7. Bake the okra for 15-20 minutes or until tender and slightly crispy around the edges. The time will vary depending on the size of the okra pods.
8. Check the okra halfway through cooking and gently toss it to ensure even cooking.
9. Remove the okra from the oven when it is done to your liking.
10. Serve the Roasted Okra as a tasty and nutritious side dish. Enjoy their natural flavors and delicious crispy texture!

Roasting okra enhances its natural sweetness and creates a satisfying crunch, making it a simple and nutritious vegetable. Bon Appetit! 

The post Roasted Okra Recipe appeared first on Sweets & Eats Recipes.

Ingredients

• Fresh okra pods, washed and sliced into rounds
• 1 cup cornmeal or cornbread mix
• Salt and pepper, to taste
• Oil for frying (vegetable or canola oil)

Instructions

1. Combine the cornmeal (or cornbread mix) in a mixing bowl with the salt and pepper. Combine thoroughly.
2. In a large skillet or pot, heat the oil over medium-high heat. For frying, you’ll need about 1-2 inches of oil.
3. Coat the okra slices thoroughly with the cornmeal mixture.
4. Place the coated okra slices into the hot oil, careful not to crowd the pan.
5. Fry the okra slices until golden brown and crispy, turning occasionally to ensure even cooking. This typically takes 3-5 minutes.
6. Remove the fried okra from the oil with a slotted spoon and drain on a plate lined with paper towels.
7. While the fried okra is still hot, sprinkle with more salt.
8. Fried Okra is a tasty side dish or snack. Take advantage of them while they’re hot and crispy!

You’ll love the irresistible combination of crunch and tenderness in the beloved Southern staple, Fried Okra. With its distinct flavor and texture, this dish is a must-try for any food enthusiast looking to explore new tastes. Enjoy!

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Ingredients

For the dough:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 1/2 cup unsalted butter, melted
• 3 large eggs

For the filling and decoration:

• 1/2 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup unsalted butter, softened
• 1 plastic baby figurine (for hiding inside the cake)
• Colored sugar or icing for decorating (purple, green, and gold)

Instructions

1. Mix 2 cups of flour, sugar, yeast, and salt in a big bowl. 
2. In a small pot, warm the milk and water until heated but not boiling. Take it off the heat and add the melted butter. Wait a few minutes to let the mixture cool down a bit.
3. Add the milk mixture and eggs to the dry ingredients. Beat with a mixer on medium speed until well combined.
4. Gradually add the remaining 2 cups of flour, one cup at a time, until the dough comes together and is no longer sticky.
5. Turn the dough onto a floured surface and knead for about 5 minutes until it’s smooth and elastic.
6. Place the dough in a greased bowl, cover it with a damp cloth, and set aside for 1-2 hours or until it has doubled.
7. Punch the risen dough down and place it on a floured surface. Make a large rectangle out of it.
8. Spread the softened butter over the dough, leaving an edge border.
9. Combine the brown sugar and ground cinnamon, then sprinkle evenly over the butter.
10. Roll the dough tightly into a log from the long side, then shape it into a ring and pinch the ends together.
11. Place the ring on a baking sheet lined with parchment paper. Cover it with a damp cloth and let it rise for another 30 minutes.
12. To bake the King Cake, preheat your oven to 350°F (175°C). Bake it for around 25-30 minutes until it turns golden brown and sounds hollow when tapped.
13. After baking, let the cake cool entirely on a wire rack. Once it’s cooled, insert the plastic baby figurine into the cake from the bottom.
14.  Decorate the cake with icing or colored sugar in purple, green, and gold – representing Mardi Gras. 
15. Finally, slice and serve the New Orleans King Cake, savoring the festive flavors and traditions of Mardi Gras!

The New Orleans King Cake is a Mardi Gras treat with a sweet and spiced filling. Decorate it with vibrant colors and enjoy the tradition of finding the hidden figurine! Enjoy this festive treat!

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Ingredients for Grillades

• 1 pound beef round or pork cutlets, pounded thin
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 2 tablespoons cooking oil
• 1 onion, peeled and chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef or chicken broth
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Chopped fresh parsley, for garnish

Ingredients for Grits

• 1 cup stone-ground grits
• 4 cups water or chicken broth
• Salt and butter, to taste
• Grated cheddar cheese, for serving (optional)

Instructions for Grillades

1. Season the cutlets of beef or pork with salt and black pepper. Dredge them in flour and shake off the excess.
2. Heat the cooking oil in a large skillet over medium-high heat. Brown the cutlets on both sides in the skillet. Set aside after removing from the skillet.
3. In the same skillet, sauté the chopped onion, bell pepper, and celery until softened.
4. Cook for another minute after adding the minced garlic.
5. Combine the diced tomatoes and beef or chicken broth in a mixing bowl. Mix in the dried thyme and cayenne pepper.
6. Add the browned cutlets back to the skillet. Reduce the heat to a low simmer and cook the mixture for 30-40 minutes, allowing the meat to tenderize and the flavors to meld.
7. Season with salt and pepper to taste.
8. Grillades should be served over grits with chopped fresh parsley on top.

Instructions for Grits

1. Bring the water or chicken broth to a boil in a saucepan.
2. To avoid lumps, gradually whisk in the stone-ground grits.
3. Reduce the heat to a low simmer and cook the grits, stirring occasionally, until creamy and thickened. This usually takes between 20 and 25 minutes.
4. Season the grits with salt and stir in the butter for extra flavor.
5. Serve the cooked grits hot, topped with grated cheddar cheese if desired.

New Orleans Grillades and Grits is a delicious dish that combines tender meat with creamy grits, resulting in a hearty and satisfying meal. Enjoy the Southern comfort of this classic New Orleans favorite!

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Ingredients

• 4 cups fresh or frozen corn kernels
• 1 onion, peeled and chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 1/2 cup heavy cream
• Chopped fresh parsley for garnish (optional)

Instructions

1. Melt the butter in a large skillet over medium heat.
2. In the skillet, combine the onion, bell pepper, and celery. Sauté the vegetables until they are softened.
3. Stir in the minced garlic, paprika, and cayenne pepper. Cook for another minute until fragrant.
4. To the skillet, add the corn kernels. Mix in the sautéed vegetables and spices thoroughly.
5. Season the mixture to taste with salt and black pepper.
6. Pour in the heavy cream and gently fold it in.
7. Reduce the heat to low and allow the Corn Maque Choux to simmer for 10-15 minutes, allowing the flavors to meld and the cream to thicken slightly.
8. Season with salt and pepper to taste.
9. Remove it from the heat once the Corn Maque Choux is cooked to your liking.
10. If desired, garnish with chopped fresh parsley for extra freshness.
11. Serve the Corn Maque Choux as a tasty side dish to accompany your meal.

Corn Maque Choux is a delicious Louisiana dish that combines the sweetness of corn with a medley of vegetables and a touch of cream, making it a flavorful and comforting addition to any meal.

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