HOT CORN

Spicy Southern Hot Corn

prep 5 minscook 20 minstotal 25 mins

author jenn laughlin - peas and crayons

yield 6 servings

This sassy Southern-style recipe has been part of our holiday meal tradition for years and doubles as a side dish AND a dip.

Ingredients

• 3 + 1/2 cups corn (fresh, canned, or frozen)
• 1/2 large red bell pepper, diced
• 2 fresh jalapeno peppers, diced (seeds/veins removed)
• 3-4 TBSP diced pickled jalapeno peppers, extra to taste
• 2 + 1/2 TBSP butter
• 4 oz cream cheese
• 1/4 tsp paprika (regular, not smoked)
• 1 cup freshly grated sharp cheddar cheese
• salt and pepper, to taste

EXTRAS:

• hot sauce
• extra cheese for topping
• extra jalapeños for a fiery kick!
• spicy green salsa (see note below)
• cilantro or parsley for topping

Instructions

1. Pre-heat oven to 350 degrees F.
2. Thaw corn if using frozen.
3. Chop all your veggies and set aside.
4. For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.
5. In a medium saucepan, combine butter and cream cheese.
6. Stir often until smooth and creamy.
7. Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.
8. Season with paprika, salt, and pepper to taste.
9. Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.
10. Pour into a casserole dish and top with remaining cheddar.
11. Bake for 15-20 minutes or until hot and bubbly!

OVEN BARBRQUED BRISKET

Oven-Barbecued Beef Brisket


This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn't cooked on the grill.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 servings
Calories 613 kcal
Author Christin Mahrlig

Ingredients

Rub
1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Brisket
1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
1 pound bacon

Sauce
reserved bacon from cooked brisket
1 onion, finely chopped
1/2 cup cider vinegar
1/3 cup packed dark brown sugar
1-2 cups chicken broth
1/2 cup ketchup
4 teaspoons canned chipotle peppers in adobo sauce, minced

Instructions

Make the rub. Mix all ingredients well in a small bowl and set aside.
Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan (it’s best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.
Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.

MISSISSIPPI SIN DIP

MISSISSIPPI SIN DIP

INGREDIENTS

• Sour Cream - 16 Ounces 
• Cream Cheese, at Room Temperature - 8 Ounces 
• Sharp Cheddar Cheese, Shredded - 2 Cups 
• Ham, Chopped - 1/2 Cup 
• Green Onion, Sliced - 1/4 Cup 
• Hot Sauce - Few Dashes or to Taste 
• Worcestershire Sauce - 1 Teaspoon 
• Black Pepper - 1/4 Teaspoon 
• Loaf French Bread, Unsliced - 1-16 Ounce. 

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Cut a thin, about 1 inch thick, oval slice off the top of the loaf of French bread leaving a couple inch perimeter.   Set aside top.  Remove most of the soft part of the bread, leaving a sturdy portion on sides and bottom. You can save the soft bread to use later with the dip if desired.

3. Mix the first 8 ingredients together in a medium bowl until well combined.  Pour mixture into hollowed bread bowl.  Place saved bread top on loaf.

4. Wrap entire loaf in a double thickness of heavy duty aluminum foil and bake in preheated oven for 1 hour.  Serve with reserved bread or crackers.

CROCK POT MISSISSIPPI CHICKEN

CREAMY CROCK POT MISSISSIPPI CHICKEN RECIPE

INGREDIENTS FOR CREAMY CROCK POT MISSISSIPPI CHICKEN

• 3 lbs Boneless Skinless Chicken Thighs
• 1 envelope AuJus Gravy Mix
• 1 envelope Ranch Dressing Mix (We really like the dill flavored ranch mix in this recipe)
• 6-8 Pepperoncinis
• 1/2 Cup Pepperoncini Juice– Optional
• 8 oz Cream Cheese – Cubed

HOW TO MAKE CREAMY MISSISSIPPI CHICKEN IN A SLOW COOKER

1. Place chicken in the bottom of a 6 quart slow cooker.
2. Sprinkle gravy and ranch mixes on top.
3. Place pepperoncinis around chicken.
4. If desired, pour juice around outside as well.
5. Cook on low for 4-5 hours
6. Shred chicken with two forks or in a stand mixer and return to juices.
7. Stir in cream cheese until melted.
8. Serve on buns, over mashed potatoes or on its own.

NOTES ON CREAMY CROCK POT MISSISSIPPI CHICKEN

• If you like spice, add the juice, if you aren’t a fan of spice, don’t add the juice. No additional liquid is needed, the chicken will make its own juices.
• This is a fantastic low carb recipe that carb lovers will enjoy as well. Perfect for family dinners, potlucks and holidays.
• As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed

MISSISSIPPI SIN DEVILED EGGS

Mississippi Sin Deviled Eggs

H
Prep time
20 mins
Total time
20 mins

Two classic southern appetizers combined into one amazing deviled egg recipe!
Author: Kat Jeter & Melinda Caldwell
Recipe type: Appetizer
Serves: 12
Ingredients
1 dozen hard-boiled Eggs, peeled
½ c Mayonnaise
2 oz. Cream Cheese
1/4 c diced Ham
1/4 c diced Cheddar Cheese
1/8 tsp Hot Sauce
Salt to taste
Paprika for garnish
Instructions
Cut eggs in half and remove yolks placing them in a medium-sized bowl.
Add mayonnaise and cream cheese to the egg yolks and use an immersion blender to puree them until the mixture is smooth.
Add diced ham and diced cheese to the mixture and stir together.
Add hot sauce and salt to taste.
Place the mixture in a piping bag and pipe bag into eggs. If you don't have a piping bag you can use a spoon to fill the eggs.
Garnish with paprika.
Enjoy!

GEORGIA PEACH LEMONADE

• 4 cups water
• 1 cup fresh lemon juice
• 2 cups chopped, fresh peaches, blended
• 1/2 cup pure maple syrup
• 1 tsp. pure vanilla extract

Instructions

1. In a large pitcher, combine the water, lemon juice, maple syrup and vanilla extract.
2. Blend the peaches in a blender until it reaches your preferred consistency. If you want it very smooth, add a little of the lemonade to the blender with he peaches.
3. Stir and serve over ice.

CROCK POT MISSISSIPPI POT ROAST

Crock Pot Mississippi Pot Roast
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins


Course: Main Course
Cuisine: American
Servings: 6
Calories: 214 kcal
Author: Brandie @ The Country Cook
Ingredients

1 3 lb chuck roast
2 tbsp olive oil or vegetable oil
salt & pepper to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1/2 cup salted butter 1 stick
8 peperoncini peppers
Instructions

Heat up a large skillet on high.
Add oil to hot skillet.
You want it really hot here to brown or "sear" the beef quickly.
Take a paper towel and make sure you dry both sides of the pot roast.
Season with a little bit of salt and pepper.
Once the skillet is nice and hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown.
Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker.
Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
Top with a stick of butter then place peppers on and around roast.
Cover and cook on low for 8 hours.
Take two forks and start shredding the meat.
Discard any big fatty pieces.
Recipe Notes

You can skip the browning step if you are in a rush, or just don’t feel like it. If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.

Serve with mashed potatoes.