Blog Posts by Southern Living

  • Celebrate Fall with Pumpkin Muffins

    Pumpkin Streusel MuffinsNothing says fall like the sweet, refined flavor of pumpkin baked into fragrant muffins. Our recipe ups the ante on ordinary pumpkin muffins with tart cranberries and crunchy pecans for a festive aroma. For a truly impressive finish, we top it all off with a mouthwatering pumpkin pie streusel topping. And the twist? You can make these muffins into loaves! Spoon batter into 2 greased 8- x 4-inch loaf pans, and bake 55 minutes.

    See More: Halloween Party Ideas

    Ingredients

    3/4 cup butter, softened
    1 (8-oz.) package cream cheese, softened
    1 cup granulated sugar
    1 cup firmly packed light brown sugar
    2 large eggs
    3 cups all-purpose flour
    1 teaspoon pumpkin pie spice
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon table salt
    1 1/2 cups canned pumpkin
    1/2 cup toasted chopped pecans
    1/2 cup sweetened dried cranberries
    1/2 teaspoon vanilla extract
    Pumpkin Pie Streusel (recipe below)

    See More: 23 Ways with Pumpkin

    Preparation

    1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with

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  • Pile on the Pumpkins!

    Stack 'Em UpStack 'Em UpIt's that time of year again! Here's a roundup of pumpkin ideas for your front door to help ready your porch for fall.

    See More: Fabulous Fall Decorating Ideas

    Stack 'Em Up

    The Pumpkins:
    'Rouge Vif d'Etampes,' 'Red Eye,' 'Long Island Cheese,' 'One Too Many'
    The Plants: Kale, cabbages, bay leaves
    The Big Idea: Vertical displays make a big statement at the front door. Tucking in cool-weather edibles such as ornamental flowering cabbages, kale, and bay leaves adds a distinctive twist. If you plan to eat the veggies or herbs later, buy plants from the edible aisle at your garden center to make sure they have not been treated with growth hormones to regulate their size. To create topiaries, sandwich bay wreaths between pumpkins stacked in concrete urns, and top with a small pumpkin. Finish your door with a (nonedible) bittersweet wreath. Be careful to dispose of seedheads in the garbage rather than the compost bin, as bittersweet is invasive in the garden. For a similar look,

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  • Quick-Fix Supper: Roasted Vegetable Pizza

    Roasted Vegetable Pizza

    If you're craving a loaded-out pizza, give this veggie pizza a try! A whole wheat crust topped with roasted sweet potatoes and other colorful veggies ups the good-for-you-factor without skimping on flavor.

    See More: 24 Fall Farmers' Market Recipes

    Roasted Vegetable Pizza

    Ingredients


    1 medium eggplant, peeled and cubed
    1/4 teaspoon salt
    2 medium zucchini, sliced
    1 large sweet potato, peeled and cut into 1/2-inch cubes
    1 onion, peeled and cut into eighths
    1 red bell pepper, cut into 1-inch pieces
    1/4 cup olive oil
    1 tablespoon chopped fresh rosemary
    1/4 teaspoon pepper
    1/2 (16-oz.) package whole wheat prebaked pizza crusts
    1 teaspoon olive oil
    1/3 cup shaved Asiago cheese

    See More: Sweet Potato Casserole Recipes

    Preparation

    1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.

    2. Preheat oven to 400°. Toss together eggplant, zucchini, and next 6 ingredients, and arrange in a single layer in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans.

    3. Bake at

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  • How to Make the Perfect Southern Buttermilk Biscuit

    Buttermilk BiscuitsDown South, there's an art to making the perfect biscuit. Whether you're working with a recipe from your grandmother or added your own secret ingredient, homemade biscuits are a staple that is practically synonymous with Southern comfort. Thankfully, warm, buttery biscuits don't have to be difficult to make. Our versatile and delicious biscuit recipe requires only five ingredients-perfect for the biscuit novice.

    See More: 18 Southern Biscuit Recipes

    Buttermilk Biscuits

    Ingredients

    1/2 cup cold butter
    2 1/4 cups self-rising soft-wheat flour
    1 1/4 cups buttermilk
    Self-rising soft-wheat flour
    2 tablespoons melted butter

    See More: How To Make Biscuits

    Preparation

    1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just

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  • Cinderella Cheesecake = Halloween Dessert True Love

    Cinderella Cheesecake

    A chewy ring of brownie-batter crust folds over creamy and luscious peanut butter cheesecake to create an enchanting dessert. This decadent Halloween cake will have your guests trick or treating for more.

    Recipe from Savor the Moment by the Junior League of Boca Raton.

    See More: Pumpkin Recipes

    Cinderella Cheesecake

    Ingredients

    Brownie Crust
    3 (1-oz.) unsweetened chocolate baking squares
    1/4 cup unsalted butter
    1/2 cup sifted all-purpose flour
    1/8 teaspoon table salt
    1/8 teaspoon baking powder
    2 large eggs
    1 cup firmly packed light brown sugar
    1 1/2 teaspoons vanilla extract
    1/2 (1-oz.) bittersweet chocolate baking square, finely chopped

    Cheesecake Filling and Topping
    1 1/2 (8-oz.) packages cream cheese, softened
    1 cup firmly packed light brown sugar
    3 large eggs
    1/2 cup sour cream
    1 1/3 cups creamy peanut butter
    Sour Cream Topping
    Chocolate curls

    Sour Cream Topping
    3/4 cup sour cream
    2 teaspoons granulated sugar

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  • Game-Day Dinner is in the Bag!

    Salsa Verde Corn Chip PieCorn chips are making a comeback. Instead of having them as a snack, save those salty, addictive corn chips for a flavorful, crowd-friendly meal. And this isn't just for game night-you can make this Texas Friday-night-football favorite for supper any night of the week.

    Salsa Verde Corn Chip Pie

    Ingredients

    2 cups frozen whole kernel yellow corn, thawed
    5 teaspoons olive oil, divided
    1 (9-oz.) package garlic pork sausage links, casings removed
    1 medium-size sweet onion, chopped
    2 teaspoons chili powder
    1 teaspoon ground cumin
    2 (4.5-oz.) cans chopped green chiles
    1 (16-oz.) can navy beans, drained and rinsed
    2 tablespoons fresh lime juice
    6 cups original corn chips
    1 cup (4 oz.) shredded pepper Jack cheese
    Toppings: cilantro, radishes, avocado

    See More: Fan-Favorite Game-Day Dishes

    Preparation

    1. Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet.

    2.

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  • Quick-Fix Supper: Parchment-Baked Fish and Tomatoes

    Parchment-Baked Fish and TomatoesAluminum foil can be subbed for parchment to make the packets.

    Parchment-Baked Fish and Tomatoes

    Ingredients

    1 (8-oz.) package haricots verts (thin green beans)
    1 red bell pepper, thinly sliced
    1/2 small red onion, thinly sliced
    2 large tomatoes, chopped
    2 tablespoons drained capers
    1/3 cup green olives, quartered
    Parchment paper
    4 (4- to 5-oz.) fresh white fish fillets (such as snapper, triggerfish, flounder, or grouper)
    1 teaspoon table salt
    1/2 teaspoon freshly ground black pepper
    2 tablespoons olive oil
    1 lemon, quartered
    1/4 cup torn fresh basil

    See More: Quick-Fix Seafood Suppers

    Preparation

    1. Preheat oven to 400°. Divide first 6 ingredients among 4 (17-inch) squares of parchment paper. Top each with 1 fish fillet. Sprinkle fish with salt and pepper; drizzle with olive oil. Squeeze juice from lemon over fish; place 1 lemon wedge on each fillet. Bring parchment paper sides up over mixture; double fold top and sides to seal, making packets. Place packets on a baking sheet.

    2. Bake at 400° for 15 to

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  • Quick-Fix Supper: Rosemary Chicken with Corn Quinoa

    Rosemary Chicken with Corn QuinoaBoil quinoa first, then sear chicken while quinoa stands for 15 minutes.

    Rosemary Chicken with Corn Quinoa

    Ingredients

    4 skinned and boned chicken breasts (2 lb.)
    1/2 teaspoon freshly ground pepper
    1/2 teaspoon minced fresh rosemary
    2 tablespoons olive oil
    Fresh Corn Quinoa (recipe below)

    See More: Chicken Cutlet Recipes

    Preparation

    Sprinkle chicken with salt, pepper, and rosemary. Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. Serve with quinoa.

    Fresh Corn Quinoa

    Ingredients

    1 1/2 cups uncooked red quinoa
    1/2 teaspoon kosher salt
    4 cups water
    4 shallots or 2 small onions, quartered
    1 tablespoon olive oil
    2 garlic cloves, minced
    2 cups fresh corn kernels
    6 cups shredded greens (such as chard)
    1/2 cup torn basil
    1/4 cup torn mint
    2 tablespoons fresh lemon juice

    Preparation

    Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15

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  • Quick-Fix Supper: Steak with Mushroom Gnocchi

    Steak with Mushroom GnocchiThrow some rib-eye steaks on the grill for a speedy and satisfying supper. You can also toss the mushrooms with cooked baby red potato quarters, instead of gnocchi.

    Steak with Mushroom Gnocchi

    Ingredients

    2 (1-inch-thick) rib-eye steaks (about 2 lb.)
    1 teaspoon kosher salt
    1 teaspoon freshly ground pepper
    1/4 cup butter, softened
    2 tablespoons country-style Dijon mustard
    1 tablespoon chopped fresh tarragon, parsley, or chives
    Mushroom Gnocchi

    See More: Quick-Fixes from the Grill

    Preparation

    1. Preheat grill to 350° to 400° (medium-high) heat. Rub steaks with salt and pepper; let stand 10 minutes.

    2. Meanwhile, stir together butter, mustard, and tarragon.

    3. Grill steaks, covered with grill lid, 8 to 10 minutes on each side or to desired degree of doneness. Remove from grill, and spread with tarragon butter. Serve with Mushroom Gnocchi.

    Don't Miss:
    30-Minute Quick-Fix Suppers
    Our Favorite Fried Chicken Recipes
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  • Quick-Fix Supper: Glazed Pork with Fresh Plums

    Glazed Pork with Fresh PlumsPlums, pork, and onions come together to make a flavorful weeknight dish.

    Glazed Pork with Fresh Plums

    Ingredients

    2 (1 1/4-lb.) pork tenderloins
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    2 tablespoons olive oil
    1/2 large red onion, cut into 1/4-inch slices
    3 medium plums, quartered
    3 tablespoons white or regular balsamic vinegar
    3 tablespoons plum preserves
    1 teaspoon fresh thyme leaves

    See More: 16 Quick-Fix Pork Recipes

    Preparation

    1. Preheat oven to 400°. Sprinkle pork with salt and pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until browned. Add onion and plums. Bake 15 minutes or until a meat thermometer inserted into thickest portion registers 145°.

    2. Transfer pork, onion, and plums to a serving platter, reserving drippings in skillet. Cover pork loosely with aluminum foil, and let stand 10 minutes.

    3. Meanwhile, stir vinegar and preserves into drippings; cook over medium-high heat, stirring constantly,

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