Recipes
Here at Southern Seasons, I don't miss a single opportunity to throw a party! We celebrate everything that we can think of, and why not? Life is short, and it is meant to be enjoyed and one of the best ways to enjoy a party (or a life) is to make, serve and eat really good food.
Good food is a Southern Tradition. So here on the Recipes page you will find out how to make everything that we serve at our events and parties, plus other recipes that I think you might enjoy.
Feel free to print them for your collection.
Southern Seasons
Girl's Night Out Event
April 15, 2010
Fresh & Fruity Sangria
1 bottle red wine (I used red zin Ravenwood)
1 cup Rum
1 twelve ounce can Mango Necter
juice from 2 lemons
Juice from 2 oranges
1 orange sliced
1 lemon sliced
1 lb. fresh strawberries sliced
1/2 lb fresh pineapple cubed
4 cups Sprite
Pour all ingredients except for Sprite together and refrigerate overnight. Don't skip this step!
When ready to serve, add ice to a pitcher and then add Sangria and 2 cups of the Sprite. Will make 2 pitchers full.
Tuscan Olive Squares
1 package Wind & Willow Tuscan Olive Cheeseball Mix
1 8 ounce package cream cheese
4 tablespoons real butter
1 refrigerated can of crescent rolls
1/2 cup sliced black Olives
1/2 cup grated Parmagiano Reggianio
Spray a 9x13 glass pan with Pam.
Unroll the crescent rolls and lay them flat in the pan and press the seams together. Bake like the directions say until golden brown.
Cool completely.
Mix cheeseball mix with cream cheese and butter and spread out on the cooled crust. Sprinkle cheeseball topping mix over the top then add the olives and grated cheese. Refrigerate until ready to serve, cut into squares.
NOTE: This recipe can be made with any of the cheeseball mixes you might just have to change the toppings to match the flavors.
Fresh Jumbo Strawberries with Fluffy Cream Cheese Dip
Strawberries
1 8 ounce package cream cheese
2 cups powdered sugar
2 teaspoons vanilla
1 cup whipped cream (I used RediWhip)
Wash and dry the biggest and sweetest strawberries that you can find.
Mix together cream cheese, powdered sugar and vanilla until well blended. Gently fold in the whipped cream and refrigerate until ready to serve.
The French Onion dip we served was one we sell at the shop. It's the Country Living brand.
Sandwich tip!
To keep your sandwiches from getting soggy, simply butter the bread before you add your fixin's. Then, try to put the meats or cheeses against the bread and add the mayo and tomato on top of the meats to serve as a buffer between the wet ingredients and the bread. This worked beautifully for me!
Van Roehling Roast & Gravy
1 two or three pound chuck roast
salt and pepper to taste
1/4 cup flour
1/3 cup olive or vegetable oil
1/2 pound fresh mushrooms sliced
1 large onion rough chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Mrs. Dash Table Blend
1 teaspoon Garlic Salt
1 can cream of mushroom soup plus 1 1/2 can of water
1/3 cup VAN ROEHLING HONEY JALAPENO BBQ SAUCE
Preheat oven to 325*
Season roast heavily with salt and pepper then rub on the flour to both sides. Preheat an iron dutch oven, add the oil and then sear the roast on both sides.
Remove the roast to a plate and put onions and mushrooms in the hot oil. Cook until onions are almost clear. Scrape vegetables to the sides and place the roast back in the pot.
Sprinkle on the Ms. Dash, garlicsalt, garlic and onion powder. Add in soup, water, and barbeque sauce.
Give a quick stir and put a lid on the pot. Place in preheated oven for 2 hours. After 2 hours, turn the oven off and let it sit for 2 more hours. DON'T OPEN THE OVEN DOOR.
Serve with hot rice and cornbread.
NOTE: When I made this, I started it at 10:00 in the morning, cooked it until 12:00, turned off the oven without ever opening the door and left home. We ate this at 6:00 and it was so flavorful and succulent! It will not taste like barbeque. The flavors meld together so well that it creates it's own aroma and flavor. Also, we do sell the barbeque sauce at Southern Seasons.
Southern Seasons Holiday Open House
Nov. 2009
Hurl's Summer Sausage
1 summer sausage
Karo syrup
Coarse black pepper
1 jar Liz & Linda's Pepper Jelly
Take one summer sausage and remove the casing.
Rub enough karo syrup to cover well and sprinkle on black pepper.
Place sausage on a rack in a pan and cover tightly with foil. Bake 325* for 1 hour & 15 minutes.
Remove from oven and let cool.
Slice or cube and add one jar of pepper jelly and heat in oven or stovetop on low heat and serve warm.
Southern Seasons Easy Cheesy Pimento Balls
2 eight ounce blocks cream cheese
1 eight ounce tub pimento cheese
Liz & Linda's Pepper Jelly
Let cheeses come to room temperature and combine well. Leave in mixing bowl and refrigerate until set. With an ice cream scoop, scoop out balls and place on a platter. Top with pepper jelly and serve with crackers.
For Holiday presentation, place three balls on a platter and top one with Red Hot, one with Green Original and one with Golden Pecan pepper jellies. Very Festive!
San Saba Cranberry Appetizer
1 eight ounce block cream cheese
1 jar San Saba River Pecan Company Cranberry Chili Pecan Preserves.
Crackers
Need we say more. This appetizer has a real following at the Shelbyville School!
Creme Brulee' Iced Coffee
1 pot (10 cups) Boston's Best Creme Brulee' brewed coffee
1 can Eagle Brand Sweetened Condensed Milk
Make a pot of coffee and let it cool. Stir in the Eagle Brand and refrigerate. Pour over ice and enjoy.
OR
Mix in a blender with ice for a Frappe
OR
Mix in some Bailey's Irish Cream for a cocktail
Really REALLY good.
NEW Recipies from Wind & Willow
The Ultimate Italian Dessert
INGREDIENTS:
Tiramisu Chocolate Crunch Topping
(Mix will be used later)
1 cup chocolate graham crackers, crushed
2 Tbs. sugar
1/3 cup pecans, chopped
1/4 cup butter, melted
1/3 cup Caramel Ice Cream Topping
Tiramisu Mix
8 oz. cream cheese
4 Tbs. butter
8 oz. prepared whipped topping
1/3 cup Chocolate Fudge Ice Cream Topping
DIRECTIONS:
To prepare crust, combine Chocolate Crunch Topping, grahams, sugar, pecans and butter and press into and 8x8 baking pan. Bake at 350 degrees for 10 minutes. Remove from oven and let cool 10 minutes
Warm Caramel Topping (syrup works best. If using a thicker ice cream topping, thin with 1 Tbs. water or coffee) and drizzle over crust.
Prepare filling by combining Tiramisu Mix, cream cheese and butter. Mix until smooth. Fold in whipped topping and spoon over crust and caramel.
Warm Chocolate Topping (Syrup works best. If using a thicker ice cream topping, thin with 1 Tbs. water or coffee) and smooth over top of dessert. Refrigerate until ready to serve.
The BLT Hot Bites
INGREDIENTS:
1 Package: any flavor: Wind & Willow BLT Cheeseball Mix
1 8 oz. cream cheese
4 Tbs. mayonnaise
White Sandwich bread slices
DIRECTIONS:
Pre-heat oven to 425. Combine BLT Mix with 8 oz of cream cheese and 4 Tbs. mayonnaise. Trim the crust from 12 slices of white sandwich bread. Cut into 2 equal strips. Spread each strip with 1 Tbs. BLT mixture. Roll up from the short end of the strip. Dip open ends in Herb and Tomato Topping. Wrap with 1/2 strip of bacon (covering open ends) and secure with a toothpick. Bake for approximately 7 minutes or until bacon is done. Your guests will fight for the last bite!
Easy Enchiladas
INGREDIENTS:
Chili Pepper Hot Dip (follow directions for Wind & Willow Chili Pepper Hot Dip using Wind & Willow Chili Pepper Cheeseball Mix)
8" flour tortillas
1 lb hamburger meat
1 can tomato sauce or diced tomatoes
1/4 cup finely minced onions
DIRECTIONS:
Cook hamburger meat and onions together until meat is browned. Drain and add tomatoes or tomato sauce. Spoon mixture on to tortillas. Roll and place in glass baking dish. Top with Chili Pepper Hot Dip. Bake for 10-15 minutes at 350. Add a salad and you've got dinner!
Cold Santa Fe Appetizer Pizza slices
INGREDIENTS:
1 can refrigerated pizza dough
Wind & Willow Old Santa Fe Cheeseball & Appetizer Mix
8 oz cream cheese
1/2 cup sour cream
3 cups chopped fresh veggies (lettuce, tomatoes, black olives)
1 cup shredded cheddar or Monterrey jack cheese
DIRECTIONS:
Bake pizza crust as directed and allow to cool.
Combine Old Santa Fe Seasoning mix, cream cheese, and sour cream.
Mix until creamy.
Spread Santa Fe mixture onto cooled pizza crust.
Top with chopped veggies, black olives, cheese, and contents of Topping packet.
Refrigerate until ready to serve. Cut into 2 to 3" mini pizza slices.
Serves 12 to 16
Baked Fish Bruschetta
INGREDIENTS:
Wind & Willow Bruschetta Cheeseball & Appetizer Mix
Any Fish Fillets
about 1 Tb. Melted butter
DIRECTIONS:
Place fish fillets in the bottom of a baking dish.
Brush with melted butter and sprinkle Bruschetta Mix and Bruschetta Topping over the fillets.
Bake at 350 degrees for 30 minutes or until fish flakes apart with a fork.
Van Roehling Tuna Sandwiches
1 7oz can tuna
1/4 c mayonnaise
2t Van Roehling Rod 'N Surf Fish Rub (get at Southern Seasons)
2T sweet pickle relish
6 slices bread
Empty tuna into colander to drain. Throw away liquid. (or give it to the cat)
Put tuna in a bowl, and break into chunks with fork.
Stir in mayonnaise, relish, and rub. Mix well. For each
sandwich, spoon about 1/3 of the filling on 1 slice of
bread. Put another slice of bread on top. Cut in half.
Serve with chips and pineapple chunks for dessert.
Glazed Pork Tenderloin on the Grill
2-3 lb. pork tenderloin
1 1/2 c Van Roehling Jalapeno Red Plum Glaze Sauce
1 c water
To prepare on grill: Place tenderloin on grill over
indirect heat. Cover and cook for 2-3 hours or until
internal meat temperature is 170F. Brush on glaze sauce
and continue to grill about 10 min., turn and brush glaze on
second side. Grill about 10 min, until nicely glazed.
To serve: transfer to cutting board, cut in thin slices and
serve with additional sauce.
To prepare in oven: Cover meat with
glaze sauce. Wrap tightly in foil, place in a baking dish with
1 c water in the bottom. Bake @ 350F for 2-3 hours. Serve
with baked or grilled potatoes and a green vegetable
Pizza Spaghetti Pie
Meat Layer: 1lb. ground beef
1/2c dry bread crumbs
1/2 c onion, chopped
1 t. salt
1 can evaporated milk (2/3c)
Dash of pepper
Combine and press mixture into bottom and side of 9"
pie plate. Bake in preheated oven 350F for 35-40 min.
Spoon off drippings.
Spaghetti Layer:
4 oz. spaghetti, cooked & drained
1 egg, beaten
1/4 c grated Parmesan cheese
2 T butter
Combine and spread in baked meat shell
Topping:
1 can(8oz) tomato sauce
1 1/2T. Van Roehling Cheezy Italian Seasoning (delicious stuff!)
1 c shredded Mozzarella cheese
Combine topping ingredients and spread on spaghetti layer. Bake an additional 10 minutes. Let stand 5 minutes before cutting.
Serve with your favorite bread.
