Conecuh Crescent Bites

Calling all Conecuh Sausage fans! I have just the recipe for you!! If you don’t live in the southeast, you may not be familiar with Conecuh Sausage, but it is the best sausage out there. It is most certainly one of my guilty pleasures, and I have taken it to the next level- Conecuh Crescent Bites. Delicious doesn’t even begin to describe it. Enjoy!

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Conecuh Crescent Bites

Ingredients:

  • 2, 1 lb Packages of Conecuh Crescent Bites 

  • 2, 8 oz. Packages of Crescent Rolls

  • 3-4 Tablespoons Everything Bagel Seasoning

  • 3 Tablespoons Finely Grated Parmesan Cheese

Instructions:

  1. Preheat oven to 375 degrees.

  2. Slice sausages into 1.5 inch pieces.

  3. Spread on a lined baking sheet and cook for 15 minutes.

  4. Remove from oven and let cool slightly.

  5. Slice Crescents into about 2 inch strips.

  6. Wrap Sausage pieces with Crescent Strips.

  7. Roll wrapped Conecuh Crescent Bites in the Everything Bagel Seasoning.

  8. Place on lined baking sheet and Bake for 15 more minutes. 

  9. Sprinkle with Parmesan and serve. I paired it with a lemon mustard sauce.

Lemon Mustard Sauce

Ingredients:

  • ½ Cup of Sour Cream

  • ½ Cup of Mayonnaise

  • 1 Tablespoon of Mustard

  • 1 Teaspoon Lemon Juice

  • 1 Teaspoon Hot Sauce

Instructions:

1. Combine ingredients and mix well.

Skillet Goat Cheese Dip

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Skillet Goat Cheese Dip

Ingredients

  • 16 oz. Herbed Goat Cheese 

  • 2 Tablespoons Olive Oil

  • 1/2 Cup Yellow Onion Thinly Sliced

  • 1 Cloves of Garlic, Minced

  • 1 Cup Cherry Tomatoes, Sliced Vertically 

  • 1 Tablespoon Honey

  • 1/2 Tablespoon Mustard 

  • Toasted French Bread Rounds

Instructions

  1. Preheat oven to 375 degrees.

  2. In a small skillet, combine Olive Oil, Tomatoes, Garlic and Onions. Sauté on medium heat, until brown and soft. Add in the Honey and the Mustard. Mix well and reduce heat to low for 2 more minutes. Remove from heat and set aside. 

  3. In a Medium sized cast iron skillet (16 oz.), OR two small cast iron skillets (8 oz. each) spread Goat Cheese evenly. 

  4. Top with the Honey Mustard mixture. 

  5. Cover top with Cracked Pepper to taste.

  6. Bake for 10 minutes, then broil for 2 more minutes, or until brown on top. Keep an eye out, because it will brown fast!

  7. Serve warm with French Bread Rounds.

Stuffed Figs

I have a handful of delicious fig recipes coming out over the next few weeks. My Grandaddy picked a bunch of figs for me before I came back to Birmingham last weekend, so I am putting them to good use. I have childhood memories of a giant Fig Tree that grew beside our house, so lush and full. So big, that it became as tall as the chimney! Funny how food always reminds beckons memories or meals of the past. Here’s to Figs, the reminders they bring to the surface, and their unique summer flavor!

The first recipe I tested was too delicious not to share. My Stuffed Figs will please any crowd. Enjoy!

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Yield: 20-25 Bites

Stuffed Figs

prep time: 10 Mcook time: 12 Mtotal time: 22 M

ingredients:

Stuffed Figs
  • 8 Oz. Package Of Blue Cheese Crumbles 
  • 20-25 Figs 
  • 4 Oz. Package of Prosciutto 
  • Tooth Picks
  • Cracked Pepper 
  • Balsamic Reduction 

instructions:

How to cook Stuffed Figs

Stuffed Figs
  1. Preheat oven to 400 degrees.
  2. Cut off the stem tip of the Fig, and then slice halfway down the center of each Fig.
  3. Scoop a small amount of Blue Cheese into the center of the figs.
  4. Cut your Prosciutto in pieces with kitchen scissors, it helps keep the meat from breaking apart.
  5. Begin arranging Figs with Tooth Picks and Prosciutto. Use the Picks to place Prosciutto slices on each end.
  6. Bake at 400 degrees for 5-10 minutes or until slightly bubbly.
  7. Remove from the oven. Next, top off with a little more Blue Cheese, then Cracked Pepper and Balsamic Glaze to taste.
  8. Serve and enjoy!
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Chocolate Brownie Birthday Cake

We spent our Friday evening celebrating my Dad’s Birthday. It was a great night filled with delicious BBQ, and Brownie birthday Cake to finish. I had several requests for this recipe after sharing on instagram. This is a combination recipe of my traditional Brownie Berry Cake, but it is just as delightful! Enjoy!

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Chocolate Brownie Birthday Cake

ingredients:

Chocolate Brownie Birthday Cake
  • 3, 8 inch Round Cake Pans 
  • 2 Boxes of Fudge Brownie Mix
  • 4 Eggs 
  • 1 Cup of Vegetable Oil
  • 1/2 Cup of Water 
  • 2 Sticks of Unsalted Butter (Room Temperature)
  • 3 Cups Powdered Sugar
  • 3/4  Cup of Unsweetened Cocoa Powder
  • 1 Teaspoon Vanilla Paste
  • 3 Tablespoons Heavy Cream
  • Sprinkles

instructions:

How to cook Chocolate Brownie Birthday Cake

Chocolate Brownie Birthday Cake
  1. Preheat oven to 350 degrees. 
  2. In a large mixing bowl, follow Brownie Mix directions according to box specifics. Once mixed well, divide the mixture evenly between your three 8-inch cake pans (sprayed or greased well).  
  3. Bake for 15-20 minutes or until edges are crispy and center is cooked throughout. You can test with a toothpick in center, and it should come out clean.
  4. Remove from oven, and slide butter knife around the edges of the cake to loosen. Flip over onto cooling rack or parchment surface. They should slide right out of the pans.
  5. In the bowl of a standing mixer, beat the Unsalted Butter and Vanilla Paste together on medium speed for about 5 minutes, or more if needed.
  6. Once Butter and Vanilla Paste  are creamed and fluffy, reduce speed to low, and slowly add in Powdered Sugar and Cocoa Powder.
  7. Once combined, turn the mixer back up to medium speed, and add in the Heavy Cream, one tablespoon at a time. You can add more Cream if necessary. 
  8. Increase speed to Medium-High for 5 minutes, or until smooth.
  9. Begin assembling your cake by starting with the first layer of brownie, and about a half cup of Buttercream. Repeat until the last layer. Spread icing evenly, leaving some parts of the cake exposed if desired. 
  10. Cover top with sprinkles and serve! 

NOTES:

I used Duncan Hines Fudge Brownie Mix.
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Palm Beach Brunch

Every year King’s Home in Birmingham hosts a tablescape luncheon to raise money for the foundation. I had the pleasure of doing a tablescape for them this year! It was so much fun developing a theme and working with other vendors to bring it all together! Dixie Design Collective supplied the paper suite and Sally’s Sweet Confections made the adorable cookies. If this doesn’t say Palm Beach Brunch, I don’t know what does! I hope you are inspired!!

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Carrot Cake

Easter isn’t complete without a delicious Carrot Cake. I jazzed this one up with a little crushed pineapple, and some lovely little carrots on top. This recipe is a little more involved, but hang with me because it is worth every minute. I promise you’ll be savoring every bite. Enjoy!

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Carrot Cake

prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M

ingredients:

Carrot Cake
  • 2 ½ Cups Cake Flour or All-Purpose Flour
  • 1 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Ground Clove
  • 1 ½ Teaspoons Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1lb of Finely Shredded Carrots (I bought shredded and placed in blender)
  • 1 Cup Granulated Sugar
  • 1 Cup Light Brown Sugar
  • 4 Large Eggs
  • 1 1/2 Cups Avocado Oil or Vegetable
  • 2 Cups of Crushed Pineapple (Lightly Drained)
Cream Cheese Frosting
  • 14 Tablespoons Unsalted Butter (Room Temperature)
  • 3 ½ Cups of Powdered Sugar
  • 2 Teaspoons of Vanilla Paste
  • 1/4 Teaspoon of Salt
  • 16 oz. of Cream Cheese, (Cold from Fridge)
  • ½ Cup of Chopped Pecans
  • 10 Sprigs of Rosemary
  • 2 Wilton Disposable Piping Bags
  • 2 Wilton Tips (Plainfor Carrots and Detailed for base)
  • ½ Teaspoon Orange Food Coloring

instructions:

How to cook Carrot Cake

Carrot Cake
  1. Preheat oven to 350 degrees.
  2. Spray 3, 9 inch round cake pans, then lightly dust with flour.
  3. In a large mixing bowl, whisk together your dry ingredients; flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg.
  4. Next you will need your Kitchen Aid or Hand Mixer. Combine eggs, and sugars. Mix eggs and both sugars on medium for one minute, or until combined. While your Sugar and Eggs mix, you will work on your carrots.
  5. Place your 1 lb. bag of carrots into the blender to get them very fine. Pulse 4 times, and set aside.
  6. Reduce speed and start adding your Avocado Oil to your Egg and Sugar mixture. Mix well, until thoroughly combined. Remove bowl from stand.
  7. Next you will combine your dry ingredients with you wet. You will mix these by hand with a wooden spoon or spatula. Once combined, add in your Carrots and Pineapple.
  8. Mix well, until totally combined.
  9. You will begin baking your pans on the middle rack for 12 minutes, then rotate your pans and continue to bake for another 13 minutes. Totaling a 25 minute bake time.
  10. Remove from oven and let cool in the pans for about 15 minutes. Then remove them from their pans, and let them continue to cool on a wire rack for about 1 hour. Feel your cake and if it has any heat continue the cooling process.
Cream Cheese Frosting
  1. While your cakes cool, you will prep your frosting. In a mixing bowl beat the Butter on medium fluffy and creamy. Next you will add the Powdered Sugar, Salt and Vanilla Paste. Mix totally combined and more fluffy.
  2. Cut your Cream Cheese blocks into ¼ pieces. Add in your cream Cheese ¼ at a time. Increase speed to medium- high and mix well. It is key to have no lumps.
  3. Remove from mixer and pull out one cup of frosting, place in a small mixing bowl. This is for your carrots and base frosting. You will add in the food coloring and mix well. Set aside.
  4. Add in chopped pecans to your remaining Cream Cheese Frosting. Mix well.
  5. To frost your cake, place your first cake layer on your base of choice. Use an Ice cream scoop and place three medium scoops the Pecan and cream Cheese Icing mixture in the middle of the layer. Use an angled spatula or butter knife to spread your icing. Spread evenly so some is falling on edges. Place second cake layer on top. Repeat first steps with scoop, then spreading over the second cake layer. Then place the last cake layer. Repeat steps again and begin frosting the top and down to the side of the cake with the rest of the frosting.
  6. Next, you will assemble your piping bag for the carrot portion. Spoon half of your orange icing into your piping bag. Begin Piping on your carrots (I piped in an upside down raindrop formation). Once finished you will prep your next bag for the base. Pipe the bottom. Add Rosemary sprigs to Carrot design at the top.
  7. Refrigerate for 2 hours or overnight in cake container or safely wrapped.
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Savory Madeleines

I love all things French, but I also have a seriously savory tooth. I saw one of my favorite Chef’s, Joy The Baker, make some Savory Beignets last year, and I was hooked. I love when two world’s collide to make something special and delicious. I feel strongly that’s the case with these Savory Madeleines. You can’t go wrong with Bacon and Goat Cheese baked into a tiny French cookie, now can you? Enjoy!

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Yield: 24

Savory Madeleines

ingredients:

Savory Madeleines
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 3/4 Cup of All Purpose Flour
  • 2 Large Eggs (Room Temperature)
  • 3 Teaspoons Diced Scallions 
  • 4 Strips of Bacon Crumbled 
  • 5 oz. of Goat Cheese Crumbled (Break Apart with Fork)
  • 1 1/2 Sticks of Unsalted Butter
  • 1/2 Cup of Sugar
  • Cracked Pepper to Taste 
  • Parmesan Cheese to Taste 

instructions:

Savory Madeleines
  1. In a Large bowl, whisk together Flour, Baking Powder and Salt.
  2. In a separate bowl, mix together Eggs and Sugar. Once combined, slowly add in the Scallions, Bacon and Goat Cheese.
  3. Next, you will combine Egg mixture into the flower mixture. Mix well.
  4. Begin melting/browning the Butter in a Medium Saucepan. You want it to have a slight brown toasty color. Be careful, because it can easily burn.
  5. Remove from heat for about 2 minutes, then whisk into your bowl with other ingredients.
  6. Once fully combined, cover and refrigerate for 15 minutes.
  7. Preheat oven to 400 degrees and spray your shell pan well with cooking spray.
  8. Use cookie dough or ice cream scoop to spoon portions into shells (about one tablespoon).
  9. Bake at 400 degrees for 10-12 minutes or until browned on top and edges.
  10. Let cool slightly, then top with Cracked Pepper and Parmesan Cheese.
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Easter Brunch

If you’ve been following along for a while, you already know I love an opportunity to host! So when Anna from Hoffman Media reached out about a piece for their upcoming magazine, I was all in. I put together a bountiful tablescape for Entertain and Celebrate Magazine, Easter edition, along with a fun Q&A! Full of so many family traditions, Easter has always been such a precious holiday to me. The touches of Spring, sentimental pieces, and paper suite from Dixie Design Collective made for a perfect tablescape. It was a joy incorporating childhood traditions with my adult favorites, then watching everything come to life in print! I’ve shared a few snaps below, but be sure to pick up you copy of the magazine for even more Easter inspiration.

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Pulled Pork Sliders

As promised, I have a great Super Bowl recipe for every Rams fan out there. 6 hour Pulled Pork Sliders, that are simple and scrumptious. These sliders are topped with my signature slaw, then brought to perfection with Lillie’s Q BBQ sauce. This is a recipe you will make again and again. Enjoy and Happy Super Bowl Snacking!

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Yield: 12 Sliders

Pulled Pork Sliders

ingredients:

Pulled Pork Sliders, Pork
  • 2.5 Lb. Pork Roast
  • 2 Tablespoons Pork Rub
  • 1 Tablespoon Mustard
  • 1 Tablespoon Onion Salt
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Cracked Pepper
  • 1 Cup Apple Cider Vinegar
  • 1 Cup of Lillie's Q, BBQ Sauce (And more for topping sliders)
  • 1 Cup of Water 
  • 2 Tablespoons Olive Oil (for sautéing)
  • Slider Rolls 
Pulled Pork Sliders, Slaw
  • 1 Small Green Bell Pepper (Diced)
  • 1 Small Yellow Bell Pepper (Diced)
  • 2 Scallion Stalks (Diced)
  • 8 oz. Bag of Shredded Cabbage Mix
  • 1/2 Tablespoon of Apple Cider Vinegar
  • 1 Tablespoon of Mustard
  • 1/3 Cup of Mayonnaise 
  • 1/2 Tablespoon of Sugar 
  • 1/2 Teaspoon of Cracked Pepper 
  • 1/2 Teaspoon of Salt

instructions:

Pulled Pork Sliders, Pork
  1. Place Pork Roast on a flat surface baking pan and slice in half horizontally. In a small mixing bowl combine; Butt Rub, Mustard, Onion Salt, Cracked Pepper and Brown Sugar. 
  2. Once combined, use mixture to coat and season all sides of Pork Roast pieces. Let Pork sit for about 10 minutes.
  3. Using your Instant Pot on the sauté function or skillet, bring Olive Oil to medium heat. Seer all sides of both Pork Roast pieces, then remove from heat. 
  4. Switch Instant Pot over to slow cooker, or use a slow cooker. Pour in the Apple Cider Vinegar, Water, and BBQ Sauce. Place Pork into Instant Pot or Slow Cooker on high heat setting for 6 hours.
  5. Remove from instant pot and shred. Assemble sliders with Pulled Pork, Sauce, and Slaw! Enjoy!
Pulled Pork Sliders, Slaw
  1. In a large mixing bowl, combine Apple Cider Vinegar, Sugar, Mustard, Salt, and Pepper. Mix well.
  2. Add in remaining ingredients and toss until everything is coated. Refrigerate for 1 hour before serving.
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Lobster Rolls

It’s Almost time for Super Bowl Sunday. I wanted to mix things up from our regular cheese dip and hot wing snacks for party inspiration this year, so I am focusing in on the teams and sharing a delicious idea that represents both of their cities. First up, these foolproof, and fabulously authentic Lobster Rolls for all of the Patriot fans out there. You’ll feel as if you’ve been transported to New England! Stay tuned, because I have some savory BBQ Sliders for all those Rams fans coming tomorrow.

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Yield: 6-8 Small Lobster Rolls

Lobster Rolls

ingredients:

Lobster Rolls
  • 1-1.5 lb. Lobster Meat (fresh and fully cooked)
  • 1/2 Teaspoon Kosher Salt
  • 1 Tablespoon Minced Shallot 
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoon Old Bay Seasoning
  • 1 Tablespoon Butter (for sautéing)
  • 1/2 Cup of Olive Oil Mayonnaise 
  • 2 Teaspoons of Lemon Juice 
  • 2 Tablespoons of Butter (for bun toasting)
  • 8 Top Sliced Buns
  • Scallions for Topping

instructions:

Lobster Rolls
  1. Place Lobster Meat in a medium bowl and pat dry with a paper towel. Sprinkle with Kosher Salt, toss and set aside in refrigerator. 
  2. Preheat Oven to 375 degrees and begin prepping Rolls for toasting. 
  3. Melt two tablespoons of Butter in the microwave. Place Rolls on a sheet pan and open them slightly, so as to brush interior and exterior with melted Butter. Bake in a 375 degree oven for 6 minutes (or longer according to how toasty you prefer them).
  4. While Rolls toast, you will begin sautéing you Butter, Shallot, and Garlic. 
  5. Once softened, remove from heat and pour into a large mixing bowl. Add in, Mayonnaise, Lemon Juice, Old Bay Seasoning, and mix well. 
  6. Remove Rolls from oven and lightly coat the interior sides of each Roll with just a little of the Mayonnaise mixture (you will toss Lobster in what remains).
  7. Next, remove Lobster from Refrigerator and pour into bowl with remaining Mayonnaise Mixture. Toss Lobster until it is fully coated. Stuff each Lobster Roll, and top with Scallions. Enjoy!
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Super Bowl Macaron Hack

I have a fun little hack for all my macaron lovers out there. Let’s add some jazz and make macarons perfect for the Super Bowl. All I’ve done here is, whip up a batch of Royal Icing and grabbed a few fun sprinkles!

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Super Bowl Macarons

ingredients:

Super Bowl Macarons
  • Chocolate and Variety Macarons 
  • 16 Oz. of Powdered Sugar
  • 3 Egg Whites 
  • 1/2 Cup of Room Temperature Water 
  • Zip Lock or Piping Bags 
  • Sprinkles 

instructions:

Super Bowl Macarons
  1. Remove Macarons from packaging, or if you're wanting to attempt making them yourself, I've linked it here! Place on a cutting board or clean flat surface. 
  2. Begin making Royal Icing by combining Powdered Sugar, Water and Egg Whites. 
  3. Mix Ingredients on high until there are no lumps, and icing is thick. 
  4. Separate the Icing, half into a piping bag, and half into a dipping bowl. 
  5. Next you will cut a tiny hole at the tip of your piping bag and begin decorating the chocolate Macarons to resemble a football. Set all chocolate football Macarons on flat surface to dry. 
  6. Next you will begin decorating your sprinkle options. Pour your selected sprinkles into a separate small mixing bowl. Dip the face of your Macaron into the Icing Bowl and slightly rotate to let excess icing settle (this will help from caking on too many sprinkles, and having a chunky look).
  7. After dipping in icing, you will lightly dip in the sprinkle bowl- making sure all face space is covered. Set aside with chocolate Macarons. 
  8. Refrigerate for one hour, then serve!
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