The ten most popular recipes of 2023 with a over 3.5 million views
collectively were the most requested, visited and cooked all year.
The Top 10 of 2023 included a little bit of everything! From crock pot comfort
food to festive holiday desserts to party appetizers to Southern classics, the
favorites were clear!
I was tickled to see a few of these gain traction because, though they've been
on South Your Mouth for years, they didn't have a lot of company until this
year.
I guess it just takes a few folks to make and share something for a recipe to
take off. Or the internet is still a mystery and there's just no way to
predict what's going to be popular, or when it is!
A super quick and easy shrimp appetizer recipe with just a few ingredients
that cooks in one big batch under the oven broiler perfect for entertaining!
For some reason, every time I think of this recipe I start singing Tag Team’s
Whoomp! There it is!
Probably because this lyrical masterpiece was released the year I graduated
high school and even now, thirty years later [gulp], I can still recite every
line word for word.
If y'all don't know the song, I apologize in advance for quoting it throughout
this post 😁
Oh, I can’t tell you how to multiply fractions or who wrote Tess of the
d’Urbervilles but I could straight-up stand on your coffee table and sing
every word of this song.
And the misters DC and Steve Roll’N must say "party" at least 64 times in the
song. So every time I hear the word "party" I automatically start singing
there’s a party over here, there’s a party over there… wave your hands in
the air, share your derriere!
Ahhhh… the nineties.
This is one of my go-to recipes for entertaining
‘cause Ima old fool who’s so cool… [sorry, I really can’t help it]
because it literally takes minutes to cook and I can whip out a batch of them
just as guests are walking in the door.
I usually double or triple the recipe if we’re having a big crowd. These are
great hot or room temperature so don’t worry about keeping them warm. If I
double or triple the recipe I usually arrange them on a platter around a
little dish of cocktail sauce or, if I’m just making a single batch, I pile
them in bowl. You can leave the tails on for easy handling or serve with a
little bundle of toothpicks.
And - this is important - any leftovers are amazing with pasta the next day!
ALL YOU NEED TO MAKE PARTY SHRIMP
Raw shrimp
Dry Italian dressing mix
Vegetable or olive oil
Paprika
Garlic powder
Cayenne pepper
Recipe for Party Shrimp
Party Shrimp
Yield: 60-65 Shrimp
Author: Mandy Rivers | South Your Mouth
Prep time: 5 MinCook time: 5 MinInactive time: 1 HourTotal time: 1 H & 10 M
A super quick and easy shrimp appetizer recipe with just a few ingredients that cooks in one batch under the oven broiler perfect for entertaining!
Ingredients
2 pounds large raw shrimp, peeled and deveined
1 package Italian dressing mix
3 tablespoons vegetable or olive oil
1 tablespoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Instructions
Drain shrimp well then add to a large zip-top bag or lidded container.
Whisk together dressing mix (unprepared), oil, paprika, garlic powder and cayenne pepper until well combined then add to shrimp. Toss to coat shrimp then refrigerate for 1-4 hours. Marinating the shrimp is not an absolute must but if you have time, it makes the shrimp extra tasty!
Turn oven broiler on, set to high heat and move top rack to highest position.
Line a baking sheet with aluminum foil then spray with cooking spray (the foil isn't required, just for easy clean-up). Arrange shrimp in a single layer on baking sheet, discarding marinade. Broil shrimp on top rack of oven for 5 minutes or until pink and cooked through.
Serve hot or at room temperature with cocktail sauce if desired.
Notes
As always, be sure to leave your oven door ajar when broiling.
Don't crowd the shrimp on the pan - make sure they're not touching.
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appetizer, seafood
Keep up with my latest shenanigans by following South Your Mouth!
You know how you lay slices of bacon on top of baked beans and they cook up
all glorious? Except that they shrink up so much that when the beans are done
only the center of your dish has bacon? And you’ll have like 5 slices but it’s
impossible to cut them with the serving spoon so only 5 people actually
get the bacon.
And the other people are walking around mumbling under their breath like,
That heifer just had to get that last slice of bacon.
There are recipes that call for cooking the bacon first and crumbling it
on top. But, as I've said many, many times around here, ain't nobody
got time for that. So here’s what I do! I mix up my very favorite baked beans
then top them with a gozillion nuggets of bacon that crisp up and work their
magic while the beans are cooking. End result? Bacon for everyone!
HOW TO COOK SOUTHERN-STYLE BAKED BEANS
Mix together ketchup, barbeque sauce, brown sugar, mustard, worcestershire
sauce, Liquid Smoke, garlic and pepper then set aside.
Open each can of beans then pour off all the standing liquid in the top of
the can then gently stir beans into the ketchup mixture. Pour into a shallow
baking dish.
Cut bacon into 1/2 inch pieces then place pieces evenly in a single layer on
top of bean.
Bake beans, uncovered, at 350 degrees for 1 to 1.5 hours or until bacon is
cooked through and starting to crisp.
NOTES ABOUT MAKING SOUTHERN-STYLE BAKED BEANS
In the recipe card, you’ll notice I call for canned “plain pork and beans”.
What I mean by that is we just want plain jane pork and beans, not “baked
beans” or “barbeque beans” or anything fancy like that as they’re already
jazzed up. I usually buy Van Camp’s or Libby’s.
We’re going to pour off the standing liquid in the cans to ensure our beans
are rich and thick. Be sure to keep the cans upright until you’re ready to
cook. You want all the liquid to settle on top so you can pour it off
easily.
Once the bacon is cut into small pieces, I like to kinda crumple each piece
a bit when topping the beans instead of laying the bacon pieces flat over
the beans – like little inchworms (the cute ride-on toys from the 80’s not
actual worms). This is totally optional but it makes the finished dish look
extra gorgeous!
DISHES THAT GO GREAT ALONGSIDE BAKED BEANS
SOUTHERN-STYLE MAC & CHEESE
- My grandmama’s recipe for Southern Mac & Cheese made the traditional
“custard-style” way using eggs and evaporated milk then baked to golden,
cheesy perfection.
CREAMY CUCUMBER SALAD
- A German-style cucumber salad recipe with red onions and dill and a cool and
creamy dressing made with sour cream.
BETTER-THAN-BOJANGLES DIRTY RICE
- A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage
and a favorite throughout Southern states, especially the Carolinas!
ZUCCHINI PIE
- A savory pie or tart recipe made with zucchini, mozzarella cheese and
Italian herbs baked in a crescent roll crust.
THE BEST CREAMY MACARONI SALAD
- A surprisingly flavorful recipe for creamy macaroni salad with a ton of
flavor and one step that makes all the difference!
NO-PEEL BUTTERMILK POTATO SALAD
- A recipe for potato salad with cool and creamy buttermilk and fresh herbs
with stone-ground mustard and finely diced red onion.
Recipe for Southern Style Baked Beans with Bacon
Be sure to check out my recipe for
COWBOY BEANS
too! The recipe has a lot of the same ingredients plus ground beef and
sausage!
Southern-Style Baked Beans with Bacon
Yield: 10-12 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
A classic Southern-style baked beans recipe made with brown sugar topped
with bacon.
Ingredients
2 28-oz. cans plain pork n’ beans
1/2 cup ketchup
1/2 cup barbeque sauce
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon worcestershire sauce
A few drops Liquid Smoke (optional)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
5-6 slices thick, center-cut bacon
Instructions
Combine ketchup, barbeque sauce, brown sugar, mustard,
worcestershire sauce, Liquid Smoke, garlic and pepper in a
medium-sized bowl then mix well; set aside.
Open each can of beans and pour off all the standing liquid in the
top of the can. Discard liquid then add beans to the ketchup
mixture. Mix beans gently with the ketchup mixture until thoroughly
combined then pour into a shallow 2-quart baking dish.
Cut bacon into 1/2 inch pieces then place pieces evenly in a single
layer on top of beans.
I like to kinda crumple each piece a bit instead of laying them
flat – like little inchworms (the cute ride-on toys from the 80’s
not actual worms).
Bake beans, uncovered, at 350 degrees for 1 to 1.5 hours or until
bacon is cooked through and starting to crisp.
Notes
When I say "plain" pork n’ beans, I mean not “baked beans” or
“barbeque beans” or anything fancy like that as they’re already
jazzed up. You just want plain jane, inexpensive "pork n' beans". I
usually buy Van Camp’s or Libby’s.
Be sure to keep the cans upright until you’re ready to cook. You
want all the liquid to settle on top so you can pour it off.
If you can't find thick center-cut bacon, just buy thick
then trim off the fatty ends.
An easy no-bake layered dessert recipe with graham crackers, cheesecake filling and fresh strawberries.
From time to time I can’t figure out what to call stuff so I start asking people what they think. But it’s like picking out baby names. You have one you’re kinda leaning toward and the first person you ask is like, “Ugh, that was the name of the crazy old lady who lived across the street from me that smelled like mildew and beat my cat with wire hangers.”
And you’re like, well there goes that name.
The same happens with recipe names. You get, “Gross! No! That makes me think of boiled garbage!” And then you’re shocked because you really liked the name but now you can’t use it because now it makes you think of boiled garbage.
I narrowed this one down to two options and very hesitantly asked on the facebook page which one y’all liked best. Turns out you like them both! And there was only a slight smattering of negative baby-name-changing type feedback.
It came down to 'Strawberry Cream Cheese Icebox Cake' and Strawberry Cheesecake Lasagna. For several years I went with Strawberry Cream Cheese Icebox Cake as the official name then started noticing I called it Strawberry Cheesecake Lasagna at home.
So... UPDATE: I'm officially changing the same to Strawberry Cheesecake Lasagna here on the blog but you can call it whatever makes you happy!!
This is an easy layered dessert with graham crackers, a no-bake cheesecake filling and fresh strawberries. It's crazy easy to assemble and always a crowd pleaser!
Feel free to switch up the fruit! You can make this with blueberries, kiwi, mandarin oranges or any combination you like! Enjoy!
If you love layered icebox desserts like this, check out a few of these recipes too!
Red, White & Blue Cheesecake Salad - This berry cheesecake recipe is the perfect patriotic dessert with strawberries, blueberries and cream cheese filling.
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!
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!
Strawberry Cheesecake Lasagna
Yield: 12-15 Servings
Author: Mandy Rivers | South Your Mouth
prep time: 15 Mcook time: total time: 15 M
An easy no-bake layered dessert recipe with graham crackers, cheesecake filling and fresh strawberries.
ingredients:
2 pounds strawberries
2 sleeves graham crackers
1 8-oz. package cream cheese, at room temperature
1 14-oz. can sweetened condensed milk
2 small (4-serving) packages instant cheesecake flavored pudding
3 cups milk
1 12-ounce carton cool whip, divided
instructions:
How to cook Strawberry Cheesecake Lasagna
Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.
Line the bottom of a 3-quart 13x9 baking dish with graham crackers; set aside. Mine easily fits 6 whole crackers then I had to break up a 7th one to fill in the rest. Save a few pieces to crumble for garnish later.
Combine cream cheese and sweetened condensed milk in a large bowl then beat with an electric mixer until smooth and creamy.
Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken.
Fold in 2 cups cool whip until smooth.
Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture.
Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.
Cover and refrigerate for 6-8 hours.
When ready to serve, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.
NOTES:
The strawberries can put off a little moisture after sitting in the fridge all day. If this happens, blot the moisture from the strawberries with a clean paper towel before topping with cool whip and graham cracker crumbs.
You can use white chocolate or vanilla pudding if you can't find cheesecake flavor.
This tender, moist cake recipe with crushed pineapple, pecans, coconut and
cream cheese frosting is an old Southern tradition to serve when the preacher
comes by for a visit!
I heard mention of this cake last week and the name really rang a bell for me.
I knew exactly what it was and remembered eating it growing up. I thought
about it so much that by the time the weekend rolled around I knew I had to
make one!
I just knew I had a recipe for it somewhere so when I went looking and
couldn't find one I was stumped. I looked through all my recipes and binders
and notes and still could not find one.
Then I even pulled out all my old-school community and church cookbooks and
looked through all of them. Nothing.
I knew enough about the cake to know it had crushed pineapple and nuts in it
(and maybe coconut?) and that all sounded an awful lot like a Hummingbird Cake
(without the bananas). And that's what I recall the texture being like too.
I decided to switched up a few things in my Hummingbird Cake recipe, bake it
in a 13x9 pan (because that's how I remember Preacher Cake being made) and
went with that!
I decided to put coconut in it because I love coconut but I’m not 100% sure if
a true Preacher Cake has coconut in it or not. I guess that depends on your
preacher... ha!
WHY IS IT CALLED PREACHER CAKE?
From what I've been told over the years, Preacher Cake got its name because it
was a cake you usually had the ingredients for in your pantry, so if the
preacher told you he was coming to visit, you could whip one up.
But I'm not sure that theory holds water. This isn't a "whip it up quick"
cake. It's not hard or fussy but it's no dump cake either. And I don't know
about y'all but I can't see too many people keeping pineapple, pecans, coconut
and cream cheese in stock.
What makes more sense to me is, since it's made in a 13x9 dish, it's easy to
tote around. So when it's time to make a dessert for a fellowship dinner,
Sunday school, bible study, etc. you might be likely to make this cake. And
it's special without requiring any fancy cake decorating skills.
FAQ ON PREACHER CAKE
Is this the same thing as Hummingbird Cake? Nope, but close.
Hummingbird Cake has bananas and this cake doesn't.
Can I make it into a layer cake? Yes! This recipe makes a lot of
batter so it will easily fill 3 8 or 9-inch cake pans. You will likely need to
double the frosting to have enough to frost it, though.
Can I make this in a bundt pan? Yes, but this is too much batter
for one standard bundt pan. Fill 2/3 full then pour the remaining batter into
a smaller pan to bake a separate, smaller cake. Use the toothpick test to
check when the cake(s) is done.
Can I make this in a tube pan? Yes! A standard, 2-piece tube pan
will easily hold and bake this cake. Baking time is the same.
Does it need to be refrigerated? No, not the first 3 days or so.
There is enough sugar in the frosting to preserve the cream cheese for 3-4
days.
MORE OLD-FASHIONED RECIPES TO TRY
BLACK BOTTOM CUPCAKES
- An easy recipe for chocolate cupcakes stuffed with chocolate chip cream
cheese filling. Very much like a cupcake stuffed with cheesecake!
OLD-FASHIONED RAISIN CAKE
- A vintage Depression-Era snack cake made with raisins, molasses and cozy
spices without any eggs, milk or butter that’s super moist and perfectly
sweet.
CHOCOLATE COBBLER
- 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.
AMISH SUGAR CREAM PIE
- Sugar and cream bake together to form a creamy, almost caramelized, satiny smooth filling in this old-fashioned vanilla custard pie recipe.
OLD-FASHIONED COCONUT PIE
- The perfect recipe for classic, old fashioned baked coconut custard pie
that's both creamy and chewy in all the best ways!
This tender, moist cake recipe with crushed pineapple, pecans, coconut and cream cheese frosting is an old Southern tradition to serve when the preacher comes by for a visit!
Ingredients
Cake:
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple
1 cup finely chopped pecans
1 cup flaked coconut (optional)
Cream Cheese Frosting:
8 oz cream cheese, at room temperature
1/2 cup butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup finely chopped pecans for garnish (optional)
Instructions
Cake:
Preheat oven to 350 degrees. Spray a 3-quart 13x9 baking pan with cooking spray. Set out butter and cream cheese for frosting so that they are very soft when it's time to use them.
Combine flour, baking soda, salt and cinnamon in a bowl then whisk together; set aside. 3 c. flour, 2 tsp baking soda, 1 tsp salt, 1/2 tsp cinnamon
Combine sugar, eggs, oil and vanilla in a large bowl then whisk together until well combined. 2 c. sugar, 3 eggs, 1 c. oil, 2 tsp vanilla
Stir in pineapple (with juice). 1 20-oz can
Stir flour mixture into wet ingredients.
Stir in chopped pecans and coconut then mix all ingredients until everything is thoroughly combined. 1 c. pecans, 1 c. coconut
Pour cake batter into pan then bake at 350 degrees for 45-55 minutes or until cake is set in the center and a toothpick inserted comes out clean.
Cool cake completely in pan then the frost with Cream Cheese Frosting.
Cover and store at room temperature up to 3 days.
Cream Cheese Frosting:
Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). 8-oz cream cheese, 1 stick butter, 1 tsp vanilla
A powdered sugar then continue mixing until smooth and creamy. 2 c. powdered sugar
Sprinkle chopped pecans evenly over cake.
Notes
If making into a layer cake (or anything you're not going to leave in the pan), grease and flour the pans instead of using cooking spray.
Double the frosting if making into a layer cake to ensure you have enough.
