A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!
If your garden is starting to produce, we've got recipes for your summer bounty! Or, if you're like me and don't have a garden, but LOVE to hit the farmer's market this time of year, we've got you covered too!
Check out these savory recipes using fresh squash, carrots, onions, scallions and one dessert that will be perfect for fresh peaches, strawberries, blueberries, watermelon, blackberries and raspberries:
Exceptional Squash Casserole
Asian Broccoli Slaw
Watermelon Pizza
Check out these amazing recipes featured from last week's Weekend Potluck, then scroll down to see all the recipes new this week!
A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!
Two of our features from last week's Weekend Potluck were definite stand-outs to me! And I can't decide which one I want to try first!
Everybody loves goulash but when I see one that looks as good as this (it looks so seriously perfect to me!) AND it only has four ingredients? Well, consider me hooked! I am so making this!
The other recipe that really grabbed my eye is the Thai Noodle Salad because, well, LOOK at it and because this is the time of year my kitchen sees lots of pasta salads!
The other two recipes are classics that everyone should try: a layered cornbread salad and a snickers apple salad. They're classics for a reason - they're delicious and everybody loves them!
Check out these amazing recipes featured from last week's Weekend Potluck, then scroll down to see all the recipes new this week!
An easy semi-homemade cake recipe dotted with cherry pie filling, drizzled
with sour cream icing and topped with slivered almonds that tastes just like
cherry danish!
I was walking through the grocery store the other day and spotted some cherry
danish that looked so good they made me want to throw my will power out the
window!
What got me was they were topped with that glorious stark white icing I
associate with cheap honey buns. And there may have been a hormone or two
involved. Whatever the case, I went to bed that night thinking about that
icing.
I’ve always made icing for sweet rolls and danish by simply mixing powdered
sugar and extract with a liquid (maybe orange juice, cream, milk or even
water) and it’s delicious but it isn’t that bright white like you sometimes
see.
I’m 99.999999% sure that bright white icing is made from cream cheese or sour
cream so I started thinking which recipes I had up my sleeve I could reinvent
into something I could drizzle it all over.
I don’t have any baked sweetcake recipes that call for cream cheese so I
started searching my mental rolodex for one with sour cream (because I can’t –
I just can’t – make a recipe that only uses a tiny smidge of a special
ingredient) and remembered my Honey Bun Cake!
I decided to use the Honey Bun Cake recipe as a jumping off point (because the
taste already reminds me of danish dough) then added cherry pie filling to
make sort of a danish cake. I used a little of the sour cream to make the
icing and it turned out perfect!
I made my icing with sour cream, half & half, powdered sugar and almond
extract but you can use milk or cream or any flavor extract you prefer. I
absolutely love almond extract with cherries so I think it makes this cake but
I’m sure vanilla would be tasty too.
The sour cream really brightened the icing up – both in color and in taste.
The touch of sour was nice with all the sweet powdered sugar.
I didn’t refrigerate my leftovers even though the icing was made with both
half & half and sour cream because I figured there was enough sugar to
preserve it but if you’re going to keep your cake around longer than a day or
two, you might want to stick it in the fridge.
DANISH CAKE VARIATIONS TO TRY
Now that I’ve made this – and loved it – I can’t wait to try other variations!
Here are some combinations of pie filling and extract (for the icing) I’d like
to try:
Apple pie filling with vanilla extract
Blueberry pie filling with lemon extract
Raspberry pie filling with coconut extract
Peach pie filling with rum extract
Let me know which combinations you try and what your favorites are!
Easy Pecan Pie Bars
- All the fabulous flavor of pecan pie in a chewy, gooey bar recipe made
easy with a cake mix base.
Lemon Crumble Cream Cake
- A tender lemon-kissed cake with lemon cheesecake filling topped with a
crumb streusel topping dusted with powdered sugar.
White Wine Cake
- A super moist, rich cake recipe made with white wine and a touch of
cinnamon.
Pistachio Cake
- Also called Watergate Cake, this moist cake recipe uses pistachio
pudding in the cake and in the frosting.
Recipe for Cherry Danish Cake
Cherry Danish Cake
Yield: 15 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
An easy semi-homemade cake recipe dotted with cherry pie filling, drizzled with sour cream icing and topped with slivered almonds.
Ingredients
Cake:
1 cup sour cream, divided
4 eggs
1/2 cup brown sugar
1/2 cup melted butter
1/2 teaspoon almond extract
1 box yellow cake mix
1 can cherry pie filling
Sour Cream Icing (recipe below)
1/2 cup slivered almonds
Sour Cream Icing:
1 tablespoon sour cream
2 tablespoons milk or cream
2/3 cup powdered sugar
1/2 teaspoon almond extract
Instructions
Cake:
Preheat oven to 350 degrees then spray a 13x9 baking dish with cooking spray or grease with butter.
Remove one tablespoon of sour cream then set aside to be used in Sour Cream Icing. Add remaining sour cream, eggs, brown sugar, melted butter and almond extract to a large mixing bowl then whisk until eggs are thoroughly incorporated.
Add cake mix then stir until batter is combined and smooth. Spread batter into prepared baking dish.
Dot the batter evenly with small spoonsful of cherry pie filling. Bake cake for 35-40 minutes or until cake is cooked through.
Cool cake for 30 minutes then drizzle with Sour Cream Icing and top with slivered almonds.
Store at room temperature.
Sour Cream Icing:
Combine all ingredients then whisk until smooth. Add more milk/cream or powdered sugar as needed to make the icing thicker or thinner. You want the consistency to be as thick as it can be while still remaining thin enough to drizzle.
Notes
Be sure to note that you will use one tablespoon of the sour cream from the cake ingredients to be used in the Sour Cream Icing ingredients.
Cream (or Half & Half) is best for the icing but milk works fine too! The higher the fat content, the whiter and silkier the icing will be.
A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!
I hope you've got your sweet tooth with you today because we have something sweet for every taste! And to keep you all healthy, we also have the Best Old School Pea Salad recipe! Ha!
To satisfy your dessert cravings we have cake, pie, brownies and muffins! Check out the recipes for Buttermilk Texas Sheet Cake (I can't WAIT to make that one!), Best Key Lime Pie, Buckeye Brownies and Perfect Blueberry Muffins!
Take a look at our five featured recipes from last week's Weekend Potluck then scroll down to see what's new this week!
Jumbo pasta shells filled with an easy homemade recipe for seafood salad make
individual pasta salad servings perfect for entertaining and lunch on the go!
My original
Seafood Salad
recipe is one of the most popular recipes here on the blog and here at the
house. I love to make it during the summer to serve with crackers, on
sandwiches or just a scoop by itself!
I had the idea to make a pasta salad with it using little pasta shells – which
is nothing new but I’d never made it to post the recipe here and thought y’all
might enjoy it.
So I went to the store to pick up the ingredients and when I was looking for
the little shells on the pasta aisle, I spotted the jumbo shells and had an
idea…
How cool would it be to stuff the jumbo shells with seafood salad to sort of
make little individual handheld seafood pasta salads?!
I made these for y’all and really didn’t have anyone else to feed them to so I
popped them in the fridge. We couldn’t stay out of them! Every time one of us
walked through the kitchen, we’d grab one and gobble it up!
It’s the same concept as Walking Tacos (ya know, where you spoon taco meat and
toppings into a bag of fritos then eat it with a fork? presumably while
walking around?) but even more convenient because you don't even need a fork.
IDEAS FOR SERVING SEAFOOD SALAD STUFFED SHELLS
These are perfect for entertaining! You literally just scoop one up then
neatly eat it in just a few bites. They're perfect to serve at:
Bridal showers
Pool parties
Beach themed parties
Baby showers
Coastal weddings
Literally anywhere you want!
You can make the seafood salad to suit your fancy. You can use all shrimp or
all crab. You can use real crabmeat or imitation crab. I used half shrimp and
half imitation crab in the batch pictured.
If your grocery store has a seafood department, most will happily steam or
boil the shrimp for you. Since I didn’t need much, I actually just bought a
little ready-to-serve package of shrimp cocktail for my shrimp. The quantities
don’t have to be exact. If you have a little more or less of either type of
seafood just adjust the mayo and seasonings accordingly.
And I don’t have any issues whatsoever with using imitation crab in a recipe
like this. I mentioned this in my Seafood Salad recipe post but I feel like
imitation crab gets a bad rap. Yes, it’s just fish shaped to look like crab
but it’s processed no differently than all the lunch meat we happily buy every
week. When was the last time you saw a perfectly round turkey breast or
rectangle ham?
If you were looking for an easy recipe for BAKED Seafood Stuffed Shells,
try this!
Omit the mayo and use 1/3 cup jarred alfredo sauce instead, add garlic powder
to taste then assemble everything the same. Place shells in a greased 13x9
baking dish then pour the rest of the alfredo sauce over the shells. Cover
then bake at 350 degrees for 25 minutes or until everything is heated through
and the alfredo sauce is bubbly. Sprinkle with fresh grated parmesan cheese
then serve!
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
Individual seafood pasta salad servings made with jumbo pasta shells filled with an easy homemade recipe for seafood salad perfect for entertaining and lunch on the go!
Ingredients
1 box jumbo pasta shells
1/2 lb. cooked shrimp
1/2 lb. lump crabmeat or imitation crab
1/2 cup finely diced celery
1/2 cup mayonnaise
1/2 teaspoon Old Bay or Cajun seasoning
1 tablespoon fresh minced dill
Salt to taste
Instructions
Cook pasta shells per manufacturer’s instructions in liberally salted water. Rinse shells in cold water then set aside.
Meanwhile, combine remaining ingredients to make a seafood salad. Spoon seafood salad into jumbo pasta shells. Garnish with extra fresh dill if desired.
Cover and refrigerate until ready to serve.
Notes
Make up to 24 hours in advance if needed (they’re just as good the next day if not better!).
Rosalynn Carter’s vintage appetizer recipe for a pecan and cheddar cheese ring
with a slight hint of heat with strawberry preserves in the center served with
crackers.
Though Husband is from Canada, he does have one brother who lives here in
South Carolina too. Actually, he and his family live in the same town as we
do.
Even though they only live about 10 miles away, we just don’t see them as
often as we’d like. Which sucks because I really like them but that’s
just the way life works sometimes.
Their kids are older than ours so I think that’s probably factored into how
little we see them. Our lives still very much revolve around what our kids are
doing. Every single family that we spend time with - literally all of
our friends - are people whose kids play (or played) sports with our kids.
Anywho, we decided last year that we are going to do better at spending
time together so we spent Easter together this year! Which was great for both
our families. I lost my dad and my sister-in-law, Deb, lost her mom last year
so all of our family holidays could use some changing up.
OK, enough with my family sagas, let’s get to the food!
While we were visiting and getting the food ready for Easter dinner, Deb set
out an appetizer that I couldn’t quite identify but was instantly intrigued
by!
I could tell it was some sort of cheese spread and I could see pecans (great
start so far!) and it looked like there was strawberry preserves all around
it… what in the world kind of cheese sorcery was this?!
Note: Deb served hers as a cheese log instead of a ring so she just
spooned the preserves around the outside.
I grabbed a cracker then spooned some cheese mixture onto it while scooping
a little smear of preserves too, popped it in my mouth then absolutely fell
in love! Like, seriously, fell in love!
The pecans and strawberry preserves worked together to make pure-T cheese
magic! The chunky texture from the pecans with the creamy cheese made for
the best combination then the sweet preserves with the sharp cheese
and hint of heat was the flavor contrast that brought it all home for the
win.
I literally could not stop eating it. I had to get up and go watch the
hockey game so I wasn’t even in the same room.
Side note: I bet nobody else south of the Mason-Dixon line was watching
hockey on Easter Sunday! Am I right or amiright?
I think Deb was a little shocked that I, being a born and bred Southerner,
didn’t know about this recipe. Especially since she’s from Chicago and did
know about it. Deb explained where the recipe originated.
HISTORY OF ROSALYNN CARTER'S PLAINS GEORGIA CHEESE RING
This Pecan Cheddar Cheese Ring is a version of a family recipe from former first lady Rosalynn Carter,
President Jimmy Carter’s wife. It’s sometimes known as
Rosalynn Carter’s Plains Georgia Cheese Ring. And understandably, it’s
very popular in Georgia!
According to what I’ve read, veteran white house French chef, Roland Mesnier was none too pleased when
Mrs. Carter insisted the cheese ring be added to the White House buffet menu at the first party she hosted (and every one after).
From what I gather, he didn’t seem to like any of the family recipes his
president’s wives wanted to bring with them (from the Carters to the Reagans
to the Bush families to the Clintons). His refined French palate must have
been too fancy-pantsy to enjoy good food like this.
Pfft... whatever.
When I set out to make this for y’all this weekend I found several recipes
online that all differed slightly but I knew I wanted to make mine
exactly like Deb had made hers because it was absolute perfection. PERFECTION, I TELL YA!
I asked then she jotted her recipe down for me. The actual recipe is below
but I thought you’d like to see some of her notes:
Do not to use Miracle Whip. Oh, Deb, do you even know me at all??
You can make this several days in advance but Deb recommends not mixing
the pecans in (they probably soften up too much) and to instead just press
them onto the ring before serving.
You can use all different flavors of preserves (my brother-in-law loves
raspberry!).
Don’t use pre-shredded cheese. Her note actually reads, “I know you know
this but pre-shredded cheese really doesn’t work for this. It ruins the
texture.” Roger that, sis.
Do toast the pecans.
I rarely ever toast nuts or coconut before using in recipes, but, like I said,
I wanted to make mine exactly like Deb had made hers so I did. And it
was totally worth it.
I also noticed Deb’s pecan pieces were pretty chunky so I didn’t use my nut
grinder to chop the pecans but instead rough-chopped them with a knife.
I hope y’all enjoy this recipe as much as I have! I made it to share with you
here and then I made it again to take to Mama’s house for Sunday dinner and
just about hurt myself both times because I couldn’t stay out of it!
OTHER VINTAGE APPETIZER RECIPES TO TRY
HOT CHICKEN SALAD
– An old-school appetizer made with chicken, almonds, cheese and celery topped with
crushed potato chips served hot with crackers or served as a
casserole.
SMOKED SALMON BALL
– A retro appetizer with canned salmon, cream cheese and smoky flavor made into a cheese ball perfect to spread on crackers.
SAUSAGE STUFFED MUSHROOMS
– An easy recipe for mushrooms stuffed with Italian sausage and cheese perfect
for appetizers.
PARMESAN SPINACH BALLS
– A classic party appetizer using spinach, parmesan cheese and herb
stuffing.
ORIGINAL SAUSAGE BALLS
– The original recipe for sausage balls using Bisquick, cheddar cheese and
sausage.
Recipe for Pecan Cheddar Cheese Ring with Strawberry Preserves
Pecan Cheddar Cheese Ring with Strawberry Preserves
Rosalynn Carter’s vintage appetizer recipe for a pecan and cheddar cheese ring with a slight hint of heat with strawberry preserves in the center served with crackers.
Prep time: 15 MinInactive time: 2 HourTotal time: 2 H & 15 M
Ingredients
1 cup chopped pecans
1 pound sharp cheddar cheese
1 small onion, grated (see notes)
1 cup mayonnaise
1/2 teaspoon cayenne pepper
Strawberry preserves
Instructions
Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool. Set aside a few tablespoons to garnish the cheese ring before serving if desired.
Shred cheese then add to a large mixing bowl. Add grated onion, mayo, cayenne pepper and toasted pecans then mix until thoroughly incorporated.
Spoon cheese mixture onto a serving plate then shape into a ring. This isn’t as hard as it sounds – I easily shape mine using a rubber spatula. Cover with plastic wrap then refrigerate for at least 2 hours.
Remove cheese ring from refrigerator 30 minutes before serving. When ready to serve, sprinkle reserved pecans on top of ring then spoon strawberry preserves into the center of the ring. Serve with crackers.
Notes
If your onion puts off a lot of liquid after being grated (most do), squeeze the excess liquid out with your hands. I grab a few fistfuls at a time then squeeze or place all of the onion between my hands then press them together.
You absolutely must shred your own cheese for this recipe – do not use pre-shredded cheese.
Toasting the pecans isn’t mandatory but it makes for better texture and flavor.
I run a few tablespoons of roasted pecans through my nut grinder to sprinkle on top as a garnish before serving.
A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!
We had two sweet treats in last week's potluck that really grabbed my eye! I'd never heard of either of them but knew immediately that wanted to make them soon!
The first is a cupcake with a hidden pocket of jam on the bottom that's dusted with powdered sugar called Grandma's Echo Cakes. I cannot WAIT to try these! I just know the not-overly-sweet cake batter is going to be perfect with the strawberry jam and powdered sugar! I just know it! Plus, how cool is the name? When I see a recipe with a name like that my curiosity is instantly piqued!
The other sweet treat is a "crunch bar" made with chex cereal, peanuts and peanut butter held together with buttery, crunchy mixture that just sounds divine!
We picked a few more gems from last week's potluck to feature too including Grilled Chicken Cordon Bleu and my Pepper Steak and you're gonna drool all over your keyboard or phone when you get a look at the Fall Off The Bone Ribs that was the recipe with the most clicks.
