Southern Country Living

Author: Marie and Calvin

  • Cowboy Spaghetti

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    Cowboy Spaghetti

    Ingredients

    • Ingredients
    • 4 strips bacon chopped
    • 1 package 13 ounces kielbasa sausage
    • 1 yellow onion finely diced
    • 1 teaspoon minced garlic
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 pound ground beef
    • 1 ½ cups beef broth
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons hot sauce or to taste (optional)
    • 8 ounces dry spaghetti broken in half
    • 2 cans 14.5 ounces each petite diced tomatoes, undrained
    • ½ cup tomato sauce
    • ½ cup sharp cheddar cheese shredded
    • chives chopped, for garnish

    Instructions

    • Instructions
    • In a large skillet over medium-high heat, cook the chopped bacon, Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon grease in the skillet.
    • To the skillet with the bacon grease, add the sliced kielbasa. Cook until browned on both sides, about 4–5 minutes. Transfer kielbasa to the plate with the bacon.
    • Add the diced onion to the skillet and cook until softened, about 3–5 minutes. Add the minced garlic, kosher salt, and black pepper. Stir and cook for 1 more minute.
    • Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink, about 5–8 minutes. Drain off any excess grease.
    • Reduce the heat to medium-low. Stir in the beef broth, Worcestershire sauce, and hot sauce.
    • Return the cooked bacon and kielbasa to the skillet. Stir to combine.
    • Add the broken spaghetti in a criss-cross pattern over the meat mixture to help prevent sticking.
    • Pour the diced tomatoes (with the liquid) and tomato sauce evenly over the top.
    • Gently press the pasta down so they are mostly submerged in the liquid. Cover with a lid and simmer for 15–20 minutes, stirring every 5 minutes to prevent sticking. After each stir, replace the lid.
    • Once the pasta is al dente, remove the lid and stir to fully combine the pasta and sauce. Smooth the surface with a spoon.
    • Sprinkle the shredded Cheddar cheese evenly over the top. Cover and let sit for about 5 minutes, until the cheese is melted.
    • Garnish with chopped chives and serve hot.

  • Lunchroom Ladies Brownies

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    Lunchroom Ladies Brownies

    Ingredients

    • INGREDIENTS:
    • For the brownies
    • 1 cup melted butter
    • 1/2 cup cocoa powder
    • 2 cups flour all purpose
    • 2 cups sugar
    • 1/4 tsp salt
    • 4 eggs
    • 4 tsp vanilla extract
    • 1 cup chopped pecans optional
    • For the frosting
    • 1/4 cup melted butter
    • 1/4 cup milk
    • 3 cups powdered sugar
    • 1 tbsp vanilla extract
    • ¼ cup cocoa powder

    Instructions

    • INSTRUCTIONS
    • In a medium bowl, mix together the melted butter and cocoa powder until smooth.
    • Add the flour, salt, and sugar then mix together.
    • The mixture will be dry and crumbly.
    • Add in the eggs and vanilla extract and mix until smooth.
    • Line a 9 x 13 pan with parchment paper and pour batter into pan. Bake at 350 for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
    • While the brownies are baking make the frosting by whisking together butter, milk, powdered sugar, cocoa powder, and vanilla extract.
    • The frosting should be thick and spreadable. It should be similar to the consistency of canned frosting but way better.
    • If it’s too thick add a little milk, a tablespoon at a time.
    • Let sit for 15 to 20 minutes before frosting. Then spread frosting over the top of the brownies.
    • Let cool completely before slicing.

    Video

    Notes

    The frosting should be thick and spreadable. It should be similar to the consistency of canned frosting but way better.
    If it’s too thick add a little milk, a tablespoon at a time.
    Let sit for 15 to 20 minutes before frosting. Then spread frosting over the top of the brownies.
    Let cool completely before slicing.

  • Pumpkin Spice Cake with Cream Cheese Frosting

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    Pumpkin Spice Cake with Cream Cheese Frosting

    This is a very easy dessert that will be great for any fall occasion.

    Ingredients

    • Ingredients:
    • 1 box Spice Cake mix 15 oz
    • 1 can Pumpkin Puree 15 oz
    • 2 eggs
    • ½ cup apple sauce
    • 1 tsp cinnamon powder

    Instructions

    • Directions:
    • Preheat oven to 350 degrees
    • Mix all ingredients in a large bowl
    • Pour mixture into a sprayed 9 X 13 dish
    • Bake for 25 to 30 minutes until a toothpick comes out clean
    • Let cool completely before topping
    • We topped ours with cream cheese frosting

    Video

    Notes

    Cream Cheese Frosting
    Ingredients :
    1 block of cream cheese (8 oz) softened
    1 ½ sticks of butter softened
    ½ tsp vanilla flavoring
    ¼ tsp kosher salt
    2 ½ cups confectioners sugar
    Directions:
    Mix cream cheese and butter until smooth
    Add salt and vanilla flavoring to mix
    Slowly add confectioners sugar and continue to mix.
    If mixture is to thick you can add a tsp of milk to thin it.
    If mixture is not thick enough, you can add a little more sugar.
    Spread frosting on top of cake
    Eat and Enjoy!!
    Marie

  • Cajun Red Bean Soup

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    Cajun Red Bean Soup

    This soup is so easy to prepare and so delicious. It can be made with dried red beans or you can use canned red beans like I did. This soup is so savory and Marie and I both enjoyed it with some of Marie's Mexican cornbread muffins.

    Ingredients

    • Ingredients:
    • 1 lb red kidney beans soaked overnight ( I used 2 cans of Red beans )
    • 1 lb smoked sausage sliced
    • 1 onion chopped
    • 1 bell pepper chopped
    • 3 celery stalks chopped
    • 4 cloves garlic minced
    • 6 cups chicken broth I only used 4 cups
    • 1 tablespoon Cajun seasoning
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 2 bay leaves I omitted the bay leaves
    • Chopped green onions for topping

    Instructions

    • Directions:
    • In a large pot, sauté the sausage over medium heat until browned.
    • Add the onion, bell pepper, celery, and garlic, cooking until the vegetables are tender.
    • Then, stir in the soaked beans, chicken broth, Cajun seasoning, salt, black pepper, and bay leaves.
    • Bring to a boil, and then reduce the heat to simmer for about 1½ to 2 hours, or until the beans are soft. ( Since I used canned beans I only had to cook mine for 20 minutes )
    • Once ready, remove the bay leaves and serve hot, garnished with chopped green onions.

    Video

  • Cheezy Vegetable Chowder For Two

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    Cheesy Vegetable Chowder For Two

    Keyword Soup

    Ingredients

    • Ingredients:
    • 12 oz. fresh or frozen vegetable medley broccoli, cauliflower and carrots
    • 4 tablespoons butter
    • 4 tablespoons flour
    • 2 cups milk
    • 1 3/4 cup chicken broth
    • Salt and pepper to taste
    • 1 cup cheddar cheese shredded

    Instructions

    • Instructions:
    • Prepare the vegetables according to the package directions. Set aside
    • Over medium low heat, melt butter and add in flour
    • Stir to combine and cook for 2 minutes
    • Pour in milk and chicken broth and whisk to blend evenly
    • Season with salt and pepper to taste
    • Bring to a gentle boil and simmer until soup has thickened. Remove from heat
    • Add in cheddar cheese in portions and stir until cheese has melted. Add in vegetables
    • Dish and serve hot topped shredded cheese and/or croutons

  • Mexican Style Black Bean Soup

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    Mexican Style Black Bean Soup

    This is a fast and easy soup recipe for just tow people. It is frugal and delicious.

    Ingredients

    • Ingredients:
    • 1 can black beans
    • 1 can diced tomatoes
    • 1/2 white onion diced
    • 2 garlic cloves minced
    • 1/2 chipotle pepper minced (I used ¼ tsp Chipotle Seasoning)
    • 1.5 cups vegetable or chicken stock
    • 1/4 teaspoon dried oregano
    • 1/2 teaspoon salt I didn’t use any extra salt
    • Black pepper to taste

    Instructions

    • In a large pot, sauté the diced onion and minced garlic over medium heat until softened and fragrant, about 3-4 minutes.
    • Stir in the black beans, tomatoes, chipotle pepper, stock, oregano, salt, and black pepper. Bring the mixture to a simmer.
    • Reduce heat and let simmer for 15-20 minutes, allowing flavors to meld.
    • Using an immersion blender, blend part of the soup to thicken it slightly while leaving some beans whole for texture. (Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.)
    • Taste and adjust seasoning if needed. Serve hot.