My Brutus loves
peanut butter no-bake cookies. I like to make a chocolate drizzle to go over the top of them but realized
I’d used all the cocoa making the
chocolate cobbler
a few weeks ago and wouldn't be able to make the drizzle.
Since Brutus is just like his daddy and doesn't like change. At all.
Ever. I decided to tell him ahead of time that his favorite cookies
would be a tad different than normal and wouldn't have the chocolate on top.
He just sort of stared at me for a minute then a light bulb went off and he
suggested I just use Hershey’s syrup. I explained to him why that wouldn't
work and he started to walk away then whirled around and asked about adding
chocolate chips.
And when I told him the chocolate chips would melt if I did that he looked
utterly defeated.
I told him I’d think of something and sent him on his way. You may think
this sounds absurd but you've never had to deal with Husband when there
aren't any onions for the tuna salad.
My men are creatures of habit.
I decided to spread the cookie mixture into a pan, sprinkle chocolate chips
over the top and hope there would be enough heat to melt the chocolate so I
could smooth it over the top. If all that worked, I’d then just cut them
into bars and hope for the best.
It worked! And it was crazy easy. Way easier than portioning out
individual cookies and making a chocolate drizzle.
And most importantly, Brutus loved them!
Recipe for No-Bake Peanut Butter Oatmeal Bars
No-Bake Peanut Butter Oatmeal Bars
Yield: 18-20 Servings
Author: Mandy Rivers | South Your Mouth
prep time: 10 Mcook time: 5 Mtotal time: 15 M
Easy no-bake peanut butter oatmeal bars topped with chocolate. So easy and
delicious!
ingredients:
2 cups sugar
Dash of salt
1 stick real butter (1/2 cup)
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups oats*
2 cups (12-oz) semi-sweet chocolate chips
instructions:
How to cook No-Bake Peanut Butter Oatmeal Bars
In a large saucepan bring to a boil the sugar, salt, butter and
milk. Boil mixture over medium heat for 1 full minute. Remove from
heat immediately.
Add peanut butter and vanilla; stir well. Add oatmeal and stir until
thoroughly incorporated. Pour mixture into prepared 13x9 baking pan
and spread with a rubber spatula until level. Immediately sprinkle
chocolate chips evenly over hot oat mixture. Let chocolate chips
rest for 5 minutes to melt and become pliable then spread chocolate
evenly over oat mixture.
Cool, uncovered, for several hours until set (you can refrigerate
once pan is at room temperature). Remove “slab” from pan by lifting
up on waxed paper then cut into bars. Store at room temperature in
an air-tight container.
NOTES:
I prefer quick-cooking oats vs. old fashioned in this recipe but either
will work!
Brie tarts made with mini phyllo cups filled with blackberry jelly or salted pecan and honey.
OK, I’m kind of into cheese. And have been since before it was cool. Same with beer. While I’m enjoying the new craft beef trend, I can’t help but want to roll my eyes at the folks who act like it’s some new discovery. Beer has been my favorite libation for a loooong time.
And I've been a big fan of good cheese for a long time too. I almost always have a cheese board when we have company. I’m going to do a post on how I put mine together soon, I promise!
Anyway, these little tartlets are super easy and affordable to make and are just beautiful to serve. This is definitely one of my go-to appetizer recipes. These can be changed up all sorts of ways to suit your taste (or what’s in your fridge!)
I usually make 2-3 varieties when I’m making these. One 8-oz. wheel of brie makes exactly 30 tartlets... what you choose to jazz them up with is entirely up to you!
Pictured below are the Blackberry Tartlets and the Salted Pecan and here are some other combos I like:
Strawberry jam with thin jalapeño slices
Chutney
Apricot preserves
Candied ginger
Blue cheese crumbles with honey
Pepper jelly
Honey-soaked figs
Cranberry sauce and chopped walnuts
Blackberry Brie Tartlets
2 packages frozen mini phyllo pastry cups (30 total)
1 8-oz. round of brie
Blackberry jelly*
Place phyllo cups on a baking sheet. Cut brie* into small pieces and place in phyllo cups using all the cheese. Spoon a dollop if jelly into each cup. Bake at 350 degrees for 10-15 minutes or until cheese is melted. Serve warm or at room temperature.
Use any jam, jelly or preserves. I especially like pepper jelly! The blackberry jelly I used in these was actually Jalapeño Blackberry Jelly I bought in the mountains! Apricot preserves is also a favorite!
*You can trim the rind off or not - that's entirely up to you! I usually trim the top off and leave the rest.
Salted Pecan Brie Tartlets
2 packages frozen mini phyllo pastry cups (30 total)
1 8-oz. round of brie
Pecan halves
Kosher salt
Honey
Place phyllo cups on a baking sheet. Cut brie* into small pieces and place in phyllo cups using all the cheese. Place one pecan half in each cup and sprinkle it with kosher salt. Bake at 350 degrees for 10-15 minutes or until cheese is melted. Drizzle tarts with honey then serve warm or at room temperature.
*You can trim the rind off or not - that's entirely up to you! I usually trim the top off and leave the rest.
I called my daddy last week and told him I needed some help with a project. I
needed some “background boards” to use when taking food photos. I have no idea
what the professional term for such things is but it’s a wooden platform you
can set your food on to take pictures if you’re so inclined.
I've been trying to step up my photography game a little bit and have been
experimenting with lighting and taking photos in places other than my counter
(which I’m sure you’re all verrrry familiar with) but that means I need
something to set the food on to take the photos.
Daddy suggested we ride “down to the country” which means the land he hunts on
out past where we both grew up. He said there was an old farm there with lots
of old wood that we could use to make what I was needing. This sounded perfect
to me but mostly I just wanted a chance to spend the day with my daddy.
Especially if we were going back through my old stomping grounds.
We rode by the house he grew up in and I circled back to take a look at it.
It’d been a long time since I’d seen it and I was reminded anew where a strong
work ethic and good raising will take you.
My parents now live in a very large, very nice home in a very nice
neighborhood in a very nice town.
And this is the house my daddy grew up in. A four-room house with no running
water.
What’s even more impressive to me than the significant leap my dad has taken
from his humble beginnings, is that when we were there, the only emotion he
seemed to be experiencing was joy as he described to me the inside. It was
like he was walking through the rooms as they were seventy years ago,
outlining for me where everything was. He remembers only a loving home, not
the humble shack we were standing in front of. Dang, y’all gonna make me cry!
ANYWAY... we were able to find THE COOLEST stuff! I had a hard time settling
on what I wanted. I wanted all of it but knew I was limited on space to store
these things so I chose old painted boards in both yellow and red, what we
think was once an old desktop and an old white cupboard door.
I dropped daddy and the wood off at his house and not even two hours later he
called and said he was on his way to my house – he’d already cut everything
and nailed them together into the size I needed. See? Outstanding work ethic.
On to the food! So, I know some of you are going to turn your nose up to this
one because it uses imitation crab {GASP!} but I never have understood why
imitation crab got such a bad rep. It’s not crab… right. Got that. But
that doesn't mean it’s not yummy. It’s made out of fish. Granted, they process
the hang out of and then shape it into the little pieces but hello? What do
you think lunchmeat is? When was the last time you saw a square ham or round
turkey breast? Same deal, Lucille.
I love to make this stuff to have with crackers, serve on a nice crusty roll
or to stuff pita with. If you’re in the habit of making tuna salad for lunches
and the like, try this as an alternative. And I've yet to serve it to guests
that it didn't all get gobbled up.
I’m going to call this seafood salad because... errrr... I can't call it crab
salad. And because I often will chop up leftover steamed or boiled shrimp to
add to it. Also because you can use this recipe to make any sort of seafood
salad: imitation crab, shrimp, real crab, lobster or any combination of the
like.
Recipe for Seafood Salad
Be sure to check out my recipe for
Seafood Salad Stuffed Shells
too! Individual seafood pasta salad servings made with jumbo pasta shells
filled with an easy homemade recipe for seafood salad perfect for entertaining
and lunch on the go!
Seafood Salad
Yield: 10 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinTotal time: 10 Min
A quick and easy seafood salad recipe made with imitation crab that's perfect for sandwiches, rolls or crackers and always a hit!
Ingredients
14 ounces imitation crab
1/2 cup mayonnaise
1/2 cup finely diced celery
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dill
Salt to taste
Instructions
Separate crab into individual pieces (only if compressed in package – if not, disregard) then chop into 1/2-inch pieces; add to a medium bowl.
Add remaining ingredients then gently stir until well combined.
Serve immediately or cover and refrigerate to store.
Notes
Finely diced scallions are great in this too! Consider adding some or feel free to use in place of the celery.
If you don't have any Old Bay, I have a recipe for making your own in my post for Maryland-Style Crab Cakes.
A cool and creamy no-bake pineapple pie made like the frosting of a classic
Pig Pickin' Cake (aka Pea Picking Cake) with a unique butter-crunch crust
perfect for the sweet, whipped filling.
You know that Mandarin Orange Cake
with the whipped pineapple frosting? Most folks here call it Pig Pickin’ Cake
but I’ve seen it called Pea Picking, Sunshine and Mandarin Orange cake plenty
too.
Folks may disagree on what it’s called but one thing’s the same – everybody
LOVES it! Mama calls it “man cake” because she said she’s yet to serve it to
any man who didn’t absolutely love it.
I’m addicted to the frosting and every time I make the cake I always save a
little bowl of frosting to eat by itself. It’s super light and fluffy and it
delicious!
I probably shouldn’t call it frosting because there’s no butter or shortening
in it. It’s nothing like the toothache-y sweet, dense frosting traditional
cakes are iced with. So if you’re concerned about me sitting down to eat a
bowl of it, don’t be!
It’s more like a fluff salad, minus the marshmallows. You know what I mean??
Like Watergate Salad and a hundred others that come to mind that use instant
pudding mix and Cool Whip?
Since I love it so much, I got to thinking about making a refrigerated dessert
out of just the frosting!
I thought about using graham cracker crumbs to make a crust and then
remembered how good the saltine cracker crust is with the
Atlantic Beach Pie
and had whole other thought… RITZ CRACKERS!
The Atlantic Beach Pie is a sweet-tart pie with a Key Lime Pie vibe so the
salty, flaky crust made from saltine crackers is perfect for it. You get a
slight “salted rim on your margarita” vibe with the combo.
Since the filling for this isn’t tart but it is sweet enough to stand up to
slightly salted crust, I knew a crust made with butter crackers would be
perfect!
This turned out way better than I ever imagined! The light, fluffy
sweet filling is perfect with the buttery, slightly salty, crunchy cracker
crust!
The original cake goes by a lot of names, but since the one I hear the most is
“Pig Pickin’ Cake” I’m going to call this Pig Pickin’ Pie!
You can use this recipe to make one 13x9 dessert or 2 standard-sized pies. If
you’re taking this somewhere (potluck, church fellowship, picnic or… duh… a
pig picking!) a 13x9 might work best. Especially if you have one of those
insulated totes made for keeping them cool.
The great thing about making two pies is you can keep one all to yourself and
serve or give away the other.
NOTES & TIPS ON PIG PICKIN’ PIE
Consider garnishing the pies with mandarin oranges like the cakes are
traditionally decorated with (I’m kinda kicking myself for not doing that
here!)
You can certainly use 2 ready-made graham cracker crusts or make your own
but I reaalllly want you to try it with the ritz crackers someday!
If you can’t find crushed pineapple in heavy syrup, just use whatever you
can find.
You can use this recipe to make one 13x9 dessert or 2 standard-sized pies.
You can use sugar-free pudding and/or lite or fat-free Cool Whip if desired.
MORE COOL & CREAMY NO-BAKE DESSERT RECIPES
CHOCOLATE NUTTER BUTTER ICEBOX CAKE - A chocolate layered dessert with peanut butter cookies, whipped cream and
peanut butter drizzle like a chocolate peanut butter lasagna!
BLACK FOREST OREO DESSERTA decadent no-bake icebox dessert recipe layered with Oreo cookies, chocolate pudding and cherry pie filling that's super quick and easy to make!
ITALIAN BAKELESS CAKE - A layered dessert with pineapple, vanilla wafers, cool
whip, coconut and cherries.
PAULA DEEN’S BANANA PUDDING - The iconic recipe made with cream cheese
and butter shortbread cookies that's Not Yo' Mama's Banana Pudding!
Recipe for Pig Pickin’ Pie
Pig Pickin’ Pie
Yield: 2 Pies
Author: Mandy Rivers | South Your Mouth
Prep time: 20 MinTotal time: 20 Min
A cool and creamy no-bake pineapple pie made like the frosting of a classic Pig Pickin' Cake (aka Pea Picking, Mandarin Orange or Sunshine Cake) with a unique butter-crunch crust perfect for the sweet, whipped filling.
1 20-oz. can crushed pineapple in heavy syrup, undrained
1 large (6-serving size) box instant vanilla pudding mix
1 16-oz. carton Cool Whip, thawed
Instructions
Butter-Crunch Crust
Melt butter (microwave or stovetop) then stir in sugar. Set aside while prepping the crackers and pie plates so that the sugar can dissolve into the butter some.
Crush crackers into a coarse meal (placing them in a large zip-top back then crushing/rolling with a rolling pin works great).
Spray two 9-inch pie plates (not deep dish) with cooking spray.
Combine crushed crackers with melted butter/sugar combo then mix until well combined. Press the crumbs firmly into the bottom and up the sides of the prepared pie plates. If using a 13x9 dish, press crumbs onto the bottom only.
Pineapple Filling
Combine crushed pineapple (with syrup) and dry pudding mix in a large bowl then stir until mixed well.
Mix in half of the Cool Whip until well combined.
Fold in remaining Cool Whip then spoon filling evenly into pie crusts.
Cover and refrigerate 4-6 hours before serving.
Notes
Consider garnishing the pies with mandarin oranges like the cakes are traditionally decorated with (I’m kinda kicking myself for not doing that here!)
You can certainly use 2 ready-made graham cracker crusts or make your own but I reaalllly want you to try it with the ritz crackers someday!
If you can’t find crushed pineapple in heavy syrup, just use whatever you can find.
You can use this recipe to make one 13x9 dessert or 2 standard-sized pies.
You can use sugar-free pudding and/or lite or fat-free Cool Whip if desired.
An easy, homemade chocolate dessert recipe with a warm, decadent chocolate
fudge sauce that’s formed under the cake-like top as the cobbler bakes like Molten Lava Cake!
There are some recipes that have been around forever because they are good.
They’re more than good, they’re practically perfect. They’re iconic.
This is one of those recipes. It goes by several names… Chocolate Pudding
Cake, Molten Lava Cake and Hot Fudge Cobbler are a few I’ve heard.
That’s what happens when an old recipe is this good… people like to call it
something new to freshen it up (and - dare I say - pretend it’s an original
recipe).
The first time I ever made this for the family, I got exactly one little
serving and those hoovers I live with sucked the rest of it down before it
even cooled to room temperature.
Lesson learned? Make two! I almost always make two of these because it
cooks in a smaller 2-quart dish so two easily fit side-by-side in the oven. We
will literally knock one out in one setting, so why not go ahead and make two
then save one for later??
This is great to bring to a potluck or covered-dish dinner because it doesn't
have to be refrigerated and it always elicits ooohs and
ahhhhs once someone spoons out that first serving and all that yummy
fudgy sauce spills out all over the place!
7 REASONS YOU SHOULD TRY CHOCOLATE COBBLER
You likely already have the ingredients on hand.
It’s a pretty cool recipe because the second half involves pouring boiling
water over the ingredients (like… what?? how does that even work?)
It’s SUPER simple to whip up. You won’t need to sift anything or dirty up a
bunch of bowls. You don’t even need a mixer.
You won’t need to melt or temper any chocolate – this is made with cocoa
powder.
It’s amazing hot or cold.
It eats JUST like the fancy, complicated Molten Lava Cakes that require
ramekins, water baths and melted chocolate.
Spooning the hot, fudgy sauce that’s hiding under the cake-like cobbler onto
vanilla ice cream is the stuff of dreams!
INGREDIENTS NEEDED FOR CHOCOLATE COBBLER
I list the ingredients separately in the recipe card (base and topping) to
make it easy to follow but all you need to make this dessert is:
Cocoa powder
Sugar
All-purpose flour
Baking powder
Salt
Milk
Butter
Vanilla extract
Boiling water
NOTES ON MAKING CHOCOLATE COBBLER
I prefer to use half boiling water and half hot black coffee when making the topping.
My original recipe calls for brown sugar in the topping but I’ve been using
regular white sugar so long, I’ve updated my recipe to use white sugar. You
can use either.
You can use self-rising flour instead of AP flour, baking powder and salt (add an extra tablespoon of SR flour to the cup).
There is supposed to be a chocolate lake under the cobbler. Don’t panic if
you’re not expecting it, that’s where the magic is.
This cooks in a 2-quart dish. A standard 13x9 baking dish is 3 quarts so
you’ll want to use something smaller. If you’re unsure which pan to use, you
can pour 8 cups of water into one and see how it fits.
The best way to tell if it’s done is when you can smell it. I find that’s
true for most baked desserts. If your sniffer isn’t as fine-tuned as mine,
you’ll know it’s done when the top looks uniformly set. When gently shaken,
there should still be a little wiggle in the middle.
TWO MORE CHOCOLATE DESSERTS MADE WITH COCOA POWDER
There's a reason this and the two recipes below are so outstanding even though they're made with cocoa powder instead of melted chocolate. Each of these recipes employs the technique of blooming the cocoa powder with boiling liquid. Read more about what that means in the pound cake recipe, where I go into pretty good detail about what it is and why it makes a difference.
CHOCOLATE POUND CAKE
- A true southern chocolate pound cake recipe that’s moist and fudgy and
packed with rich chocolate flavor.
THE BEST CHOCOLATE TEXAS SHEET CAKE
- A tried-and-true family recipe for velvety tender chocolate cake with
old-fashioned cocoa icing poured on while the cake is still warm.
Recipe for Chocolate Cobbler
Chocolate Cobbler
Yield: 9 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
An easy, homemade chocolate dessert recipe with a warm, decadent chocolate fudge sauce that’s formed under the cake-like top as the cobbler bakes.
Ingredients
Base:
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup butter, melted
Topping:
1 cup sugar
1/4 cup cocoa powder
Pinch of salt
1 1/4 cups boiling water
1 teaspoon vanilla extract
Instructions
Make the base:
Preheat oven to 350 degrees. Ceramic or glass dishes don't need to be greased. If using a metal pan, spray with cooking spray.
Combine sugar, flour, cocoa, baking powder and salt in a mixing bowl then mix well; set aside.
Add milk and melted butter to dry ingredients then mix by hand or with an electric mixer set on low until just combined and smooth (some small lumps are OK). Spread mixture into a 2-quart baking dish.
Make the topping:
Combine sugar, cocoa and salt in a small bowl then mix well. Sprinkle mixture evenly over base batter.
Add vanilla to water then pour water slowly over sugar mixture. Do not stir.
Bake:
Bake at 350 degrees for 40-45 minutes or until cobbler is nearly set in the middle. When you can really smell it but there’s still a little bit of wiggle in the very center, it’s ready!
Cool 10 minutes then serve warm. Serve with vanilla ice cream for a special treat!
Notes
I prefer to use half boiling water and half hot black coffee when making the topping.
You can use self-rising flour instead of AP flour, baking powder and salt. Add an extra tablespoon of SR flour to the cup.
Any other questions are likely answered in the post above the recipe card.
An easy, no-fail appetizer recipe for traditional or crustless quiches with spinach, swiss cheese and bacon.
Any time I see quiche I immediately think of this story. Years and years ago, at my BFF Amy’s baby shower, out in our little country hometown the following conversation took place…
Ms. Cheryl (Amy’s mom): I’m just waiting on the little quiches and then we can eat.
Granny Red (Amy’s grandma): Well, when’s she gonna get here?
Ms. Cheryl: When’s who gonna get here?
Granny Red: Lakeesha. She needs to hurry it up because I’m hungry.
[blank stares by all]
Amy (erupting in laughter): No, Granny! We’re waiting on the “little quiches” not “Lakeesha”!
I think people I know now in my grown-up, suburban and/or professional life underestimate the extent of the countryness of my upbringing. It’s one thing to grow up in the South, it’s an entirely other thing to grow up in the rural South. We took country to a whole new level where I’m from.
And I wouldn't trade any of it for all the tea in China.
This recipe works for any type of quiche. I typically make these crustless but you can absolutely use a crust if you like. And if you’d rather have a traditional quiche pie, you can use this for that too instead of making the mini quiches. See recipe notes for these variations.
If you're looking for more fun party appetizers, try some of these recipes too!
Party Shrimp – Super easy shrimp appetizer recipe with just a few ingredients that cooks up quick in the oven.
Buffalo Feathers – Grilled chicken tenders sauced like wings for all the fun and flavor of buffalo wings with half the work!
Monte Cristo Party Sliders – Party sandwiches made with ham, turkey and cheese baked in a rich buttery topping dusted with powdered sugar.
Chipotle Shrimp Tostada Bites – Mini tostadas with chipotle glazed shrimp and guacamole sprinkled with a confetti of red onion and cilantro!
Original Sausage Balls – The original recipe for sausage balls using Bisquick, cheddar cheese and sausage.
Ham & Swiss Party Pinwheels – A super easy appetizer recipe using puff pastry, ham and cheese that's perfect for entertaining.
Bacon & Spinach Mini Quiches
Yield: Approximately 32 mini quiches.
Author: Mandy Rivers | South Your Mouth
prep time: 15 Mcook time: 15 Mtotal time: 30 M
An easy, no-fail appetizer recipe for traditional or crustless quiches with spinach, swiss cheese and bacon.
ingredients:
1 12-oz. package frozen chopped spinach, thawed
4 slices thick-cut bacon
1 medium onion, diced
2 teaspoons minced garlic
8 ounces swiss cheese, shredded (about 2 cups)
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon white pepper
Pinch of nutmeg
4 eggs, beaten
1/2 cup milk
instructions:
How to cook Bacon & Spinach Mini Quiches
Drain spinach very well. Wring it out with your hands if you have to just make sure it’s very well drained. Add drained spinach to a large bowl.
Cut bacon lengthwise then dice into small pieces. Sauté bacon with onion over medium-high heat until bacon is starting to brown. Add garlic and continue cooking for 2 minutes. Add bacon mixture to the spinach.
Add cheese and remaining ingredients to spinach mixture then mix well.
Spray a mini muffin tin with cooking spray. Fill each tin (filled level with top but not overflowing) with spinach mixture and bake at 350 minutes for 15-17 minutes or until edges are starting to brown.
NOTES:
You can also use this recipe to make two 8-inch, one 9-inch deep dish or 12 standard muffin sized quiches. Quiche is done when center is set and edges are golden brown.
Use this recipe with or without crust. If using with a pastry crust, cook crust half-way before adding quiche filling.
