A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!
Each week we get to weigh in on which recipe was our personal favorite from the previous Weekend Potluck (then we tally up the votes and share a few with you each week) and I knew instantly which recipe was my favorite!
As you may have noticed, I'm not much of a baker but when I spotted these Cranberry Orange Pecan Snickerdoodles I immediately saved them to my Christmas Cookie file because they look perfect AND they're different from the norm AND cranberries and oranges just go with Christmas!
I love this time of year because my favorite bloggers start sharing all of these scrumptious looking fall-flavored recipes too... like the Cinnamon Roll Quick Bread that had the most views last week! I'm putting that sucker on my bucket list too!
Check out some of the highlights from last week's Weekend Potluck then scroll down to see all the recipes this week!
A super easy appetizer recipe for buttery, crispy pinwheels with smoky ham and gooey melted cheese rolled up in puff pastry that's perfect for entertaining!
What do you when a hurricane is barreling toward you, the governor has issued
a state-of-emergency and imminent doom is headed your way??
Well, after you…
Buy 487 candles (and your house now smells like Bath & Body Works
because you shouldn’t let your 13-yr old be in charge of picking out the
hurricane candles).
Stock-pile enough bottled water to bathe a baby elephant.
Run an extension cord from your SUV to your coffee pot (because let’s face
it, coffee is my A-#1 main cause for concern).
Fill every cooler you own with ice.
CHARGE. ALL. THE. GADGETS.
Then you get bored and cook party appetizers!
We were very lucky with Hurricane Florence and I’m praying for all those folks
who weren’t so fortunate. Thankfully we never lost power and didn’t have any
damage so that left me with a whole lot of time on my hands last weekend and
nothing much to do so I decided to make one of my favorite appetizers for
y’all!
You can change this up six ways from Sunday to suit your fancy. You can use
different types of mustard (dijon, yellow, spicy brown, honey, whole grain,
etc.), cheeses (jack, muenster, gouda, etc.) and deli meat (pastrami, salami,
pepperoni, corned beef, etc).
I prefer this particular combination but make it your own!
Don’t let the mustard scare you off! I’m not a big mustard eater but the
mustard totally cuts the richness of the puff pastry and goes SO WELL with the
ham and swiss. You just gotta trust me here.
These will not taste like a mustard sandwich and you will not be thinking
about Billy Bob Thornton and his Sling Blade mustard biscuits.
And puff pastry isn't as intimidating as you think it is. If you've never
cooked with it, you will be like Well, hell, this is easy!
RECIPE VARIATIONS
My favorite combination for these is with smoked ham, swiss and sweet hot
mustard (per the recipe) but here are other combinations to try too:
Pastrami, provolone & course-grain mustard
Pepperoni, mozzarella & spicy mustard
Corned beef, swiss & sweet hot mustard
Salami, pepper jack & yellow mustard
Roast beef, cheddar & spicy brown mustard
MORE HEARTY FINGER-FOOD RECIPES TO TRY
HIGH ROLLERS
– A swanky, retro pinwheel appetizer recipe made with roast beef, horseradish
and cheddar with a little kick and a whole lot of sass.
BUFFALO FEATHERS
– Grilled chicken tenders sauced like wings for all the fun and flavor of
buffalo wings with half the work!
MONTE CRISTO 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.
WHITE TRASH SLIDERS
– An easy recipe for cheesy sliders made with ground beef, pork sausage and Velveeta cheese.
Recipe for Ham Swiss Party Pinwheels
Ham & Swiss Party Pinwheels
Yield: 32 Pieces
Author: Mandy Rivers | South Your Mouth
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A super easy appetizer recipe for buttery, crispy pinwheels with smoky ham and gooey melted cheese rolled up in puff pastry that's perfect for entertaining!
Ingredients
1 box (2 sheets) frozen puffed pastry, thawed
1/4 cup sweet hot deli mustard
1/2 pound thin-sliced smoked ham
4 cups shredded swiss cheese
2 eggs, beaten
Parsley (optional)
Instructions
Line a baking sheet with parchment paper or spray with cooking spray then preheat oven to 400 degrees.
Place one pastry on a lightly floured surface (or a sheet of parchment paper) then roll out slightly (just enough to flatten the pastry and widen it about 1/4-inch on all sides).
Spread half of the mustard over pastry leaving a 1-inch strip of pastry on one edge free (leave this strip clear of any ingredients – this will make our seam when we roll the pastry).
Arrange half of ham over mustard then top ham with half of the shredded cheese.
Arrange the pastry such that the side with the plain strip is farthest away from you then brush the strip with egg. Starting with the side closest to you, roll the pastry tightly, smoothing the seam into the roll to close.
Using a thin, sharp knife, cut the roll into 16 slices then place on prepared pan 1-inch apart. Brush pinwheels with egg then sprinkle with parsley if desired.
Bake at 400 degrees for 15-18 minutes or until cheese is bubbly and pastry is starting to brown (be careful not to overcook because the bottoms brown much quicker than the tops).
Remove from pan the repeat steps with the remaining ingredients.
A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!
As soon as September hit I started twitching for it to start cooling off. I don't know why I'd think it would since everybody in the entire state of South Carolina knows full well that it doesn't cool off until the fair hits town in October.
That's a state fact. Ask anyone who lives here when the weather finally cools off and they'll tell you it's when the South Carolina State Fair comes to Columbia.
And not a day sooner.
It's my third-favorite time of the year (behind #1 Thanksgiving and #2 Christmas) because it means the best fried mushrooms in the entire universe and finally, thank you Jesus, some cool weather!
September got me twitching for cooler weather and so did this Green Apple Pull Apart Bread! Lawzamercy! If that doesn't have you wanting to throw on something plaid and go pick apples, I don't know what will!
And those Baked Ham Balls have me daydreaming about throwing a Christmas party because, I mean, come on, could there be a more perfect appetizer for a Christmas party?
Check out some of the highlights from last week's Weekend Potluck then scroll down to see all the recipes this week!
A collection of the TOP 10 most popular side dish recipes for a Southern-style Thanksgiving!
There is nothing, and I do mean nothing, I look more forward to
than cooking Thanksgiving dinner!
Mama and I camp out in the kitchen, watch the parade, sip on mimosas and cook
all dang day long. And I love it!
I put together a collection of the TOP 10
most requested Thanksgiving side dishes from South Your Mouth to
share with you in case you're looking for inspiration!
Below find photos and recipes for these tried-and-true family favorites!
A hearty classic Italian pasta sauce recipe made from scratch with sausage and
ground beef. Easily cut this BIG BATCH recipe in half or make a whole pot for
feeding a crowd or stocking your freezer with an easy weeknight meal.
I’ve been sitting on this recipe for yeeeeears and have
desperately wanted to share it with you but I made a promise I’d never
tell it to anyone so I couldn’t!
A hundred years ago I dated a guy from upstate New York.
Here’s where you’re wondering how a country girl like me from Lexington
County, South Carolina not only dated a Yankee but married a Canadian,
right??
Variety is the spice of life, y’all!
Well, boyfriend’s mom’s family was Italian. Like, really Italian. Every
Christmas Eve they would make a huge pot of “gravy” to go in the umpteen pans
of lasagna they would make and to have with pasta throughout the holiday
festivities. It was absolutely divine!
They taught me how to make it but I had to promise never to give the recipe
away!
DANG IT!
Then two things happened to help me realize that I actually could share the
recipe with you.
For one, I realized that over the years I’ve altered the recipe pretty
considerably. In honor of the promise I made, I won’t tell you the things I
don’t do (because you could do the math and end up back at their
recipe) but I will tell you the things I’ve added to it.
Don’t let the lack of onions or fresh garlic discredit their recipe, though.
Theirs is a northern Italian meat sauce that draws a ton of flavor from all
the different cuts and types of meats they use. My sauce is more of a hybrid
between a northern Italian meat/tomato gravy and the Mediterranean-influenced
tomato sauces in the south.
OK, all that was the first reason. And the second reason just recently
happened. A few weeks ago we went to the mountains with two other families for
a long weekend. My buddy, Amanda, brought a big o’ pot of spaghetti sauce for
us to have a quick and easy supper the night we arrived at the cabin (which
was awesome because I would have taken the easy road and just ordered some
pizzas – thank God for Amanda!).
Well, we sat down to eat and I was truly impressed with the spaghetti sauce.
It was delicious! There was something in it that just made it extra special
that I couldn’t quite put my finger on.
I wasn’t the only one impressed with the sauce either. Everyone was commenting
on it (beyond just being thankful and polite to the cook). One of the husbands
even called her the next week to ask her how she made it because he wanted to
try.
Ya want to know what the “secret ingredient” was?? Sausage! Like,
breakfast sausage. Like, Jimmy Dean in a tube sausage! She uses a
mixture of ground beef and sausage and I swear that breakfast sausage is the
trick!
I’ve always used half ground beef and half Italian sausage but it never
occurred to me to use another type of sausage. I wouldn’t have thought it
would have made such a difference but, I’m telling y’all, it’s the secret
weapon!
This weekend I decided to make my BIG BATCH of sauce (which I divide and
freeze for super quick weeknight suppers – just cook the pasta and
BOOM supper’s ready!). Instead of using two pounds ground beef and two
pounds Italian sausage like usual, this time I used two pounds ground beef,
one pound Italian sausage and one pound of pork breakfast sausage.
And it was my best pot of sauce EVAHH! I don’t know if it’s the finer texture
of the sausage, the spices (maybe the hint of sage?) or what it is, but it’s
the missing link!
So, I think it’s safe to say I can share this recipe with you without breaking
the promise I made to a family who was always so loving and welcoming to me
and who I am truly grateful for knowing.
CHICKEN SCAMPI WITH GARLIC PARMESAN RICE
- The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi
over perfectly cooked buttery, garlic parmesan rice.
SPICY SAUSAGE & KALE RIGATONI
- A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple
but unbelievably delicious sauce made with pasta water, butter and parmesan
cheese.
FAMILY-STYLE CHICKEN PARMESAN
- A tried-and-true recipe for crispy breaded chicken cutlets topped with gooey
melted mozzarella served family-style for easier prep.
CLASSIC CHICKEN CACCIATORE
- A simple, rustic recipe for chicken slowly braised in an easy Italian-style tomato sauce with onions and peppers served over pasta.
Recipe for Homemade Spaghetti with Meat Sauce
Homemade Spaghetti with Meat Sauce
Yield: 24 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 5 MinCook time: 2 H & 30 MInactive time: 20 MinTotal time: 2 H & 55 M
A hearty classic Italian pasta sauce recipe made from scratch with sausage and ground beef. Easily cut this BIG BATCH recipe in half or make a whole pot for feeding a crowd or stocking your freezer with an easy weeknight meal.
Ingredients
2 large onions, finely diced
1/4 cup olive oil
2 tablespoons minced garlic
1 12-oz can tomato paste
3 cups water
2 pounds lean ground beef
Salt and pepper to season beef
1 pound Italian sausage
1 pound pork breakfast sausage
2 28-oz cans crushed tomatoes
2 28-oz cans tomato sauce
2-3 tablespoons sugar*
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried oregano
2 teaspoons dried Italian seasoning
1-2 bay leaves
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
3 tablespoons chopped fresh basil
Instructions
In a large pot or Dutch oven, cook and crumble ground beef over high heat, seasoning well with salt and pepper. Remove cooked beef to a large bowl, setting aside to add back later. 2 lbs lean ground beef
Add both types of sausage to the pot, reduce heat to medium-high, then cook and crumble until done and somewhat crispy. Remove sausage to the bowl with the cooked beef. 1 lb Italian sausage, 1 lb pork breakfast sausage
Add olive oil and onions to the pot then cook over medium heat for 10 minutes. Add garlic and tomato paste then continue cooking for 5 minutes. Add water then stir to combine, scraping up any browned bits from the bottom of the pot. 1/4 cup olive oil, 2 large onions, diced, 2 Tbsp minced garlic, 1 12-oz can tomato paste, 3 cups water
Add tomatoes, tomato sauce, sugar (*start with two tablespoons of sugar then add more to taste if desired), salt, pepper and dried herbs and spices (everything except fresh basil). Simmer, uncovered, for 2 hours, stirring occasionally. 2 28-oz cans crushed tomatoes, 2 28-oz cans tomato sauce, 2-3 Tbsp sugar, 1 tsp salt, 1 tsp pepper, 2 tsp dried oregano, 2 tsp dried Italian seasoning, 1-2 bay leaves, 1 tsp garlic powder, 1/2 tsp red pepper flakes (optional)
Stir in fresh basil. Remove from heat, cover then let sauce rest 20-30 minutes. 3 Tbsp chopped fresh basil
Serve over pasta, use in lasagna or freeze in airtight containers up to six months.
Notes
Sometimes I make mini meatballs with the Italian sausage for a variety in texture in the sauce. If you buy the sausage in links, it’s very easy to do. Just remove the casings, pinch off 1-inch pieces, then roll into little balls. They will keep their shape when cooking – just crumble the breakfast sausage before adding the “meatballs”.
I always try to buy Italian brands of tomato paste, sauce and crushed tomatoes.
The amount of sugar you need will depend on preference as well as the tomatoes you use (some brands use varieties of tomatoes which are naturally sweeter).
Italian seasoning is a common spice blend typically made from marjoram, thyme, rosemary, savory, sage, oregano and basil.
We cook this uncovered so the sauce can reduce and thicken. If the sauce gets too thick for your liking, just add a bit of water. Take a look at the photos of the pot and you can see how much it reduces!
Feel free to add chopped bell peppers or other veggies if you’d like – just cook them with the onions.
A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!
I officially have to get an Instant Pot! SERIOUSLY! Just look at the Instant Pot Chicken and Dumplins below. It was the recipe had the most views from last week and I can see why!
I could just stick my whole face in that bowl!
Another recipe that really caught my eye is the Apple Cake... and because it's "Mamaw's", it's gotta be good!
And since I'm low-carbing it these days (Lord, why is it so hard to lose weight after 40?!?) The Hot Pimento (cheese) Sausage Dip and the Twice Baked Spaghetti Squash were two of my favorites too!
Check out some of the highlights from last week's Weekend Potluck then scroll down to see all the recipes this week!
A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!
Well, I honestly can't tell you which recipe was my favorite last week because it was a toss-up between the candied yams, applesauce cake and cabbage casserole!
The candied yams immediately took me back to my grandma's kitchen because they remind me so much of her! Nanny would buy a whole coconut and whittle every last speck of "meat" from it to use in cakes and desserts and she would save the milk to make her special candied yams. Those coconut-infused sweet yams were divine!
Check out some of the highlights from last week's Weekend Potluck then scroll down to see all the recipes this week!
