southerncooker's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
| Date | Rating
Taste of the South
(Sep/Oct, 2014)
Apple Cabbage Slaw : page 23
This is another recipe that shouts FALL is here. It was so good with the BBQ mac and cheese on page 66. The recipe is one of Christy Jordan's Southern Plate suppers section of the magazine. I loved the dressing of whole grain mustard, veg oil, apple cider vinegar, sugar, salt and black pepper. I used Gala apples and the package of angel hair coleslaw mix suggested. I did let it sit for the 2 hours in the fridge and I think it gave it even more flavor. I ate the leftovers for my lunch the next day and it was still amazing. Daughter and I were the only ones who ate it though as hubby and son don't like apples in their slaw so I had to make a small bowl of my regular for them. Son in law won't eat any kind of slaw.
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Apple-Spice Bundt Cake : page 37
I'm loving cooking from this issue of Taste of the South magazine everything speaks to me in the language of Fall, my favorite season to get in the kitchen. It was a rainy Sunday today so I decided to smell up the house with fall flavors for our Sunday super. This cake is amazing, moist and full of flavor. The Brown Sugar Glaze sends it over the top. Would have loved to make the miniature caramel apples to decorate the top but couldn't find lady apples here.
This was one thing hubby enjoyed. He ate two huge hunks.
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Barbecue Macaroni and Cheese Pie : page 66
While I'm sure this could be served as a side it has everything in it to become a main course. I served it with the Apple Cabbage Slaw from page23 and they went great together. Being from the south I know slaw is great with BBQ. I made my own recipe for Slow cooker pulled pork and son in law ate that for his supper since he doesn't eat mac and cheese. We also had leftover BBQ for later in the week which was nice. I would have never thought to add BBQ to my mac and cheese but this was a fantastic idea. I did use Stubbs BBQ sauce in the cheese sauce as suggested, my family is partial to that sauce anyway. Monterey Jack and Smoked cheddar was the cheeses called for and they were perfect for this dish. Normally I can find smoked cheddar but it wasn’t available in my local market so I added a dash of liquid smoke which worked well.
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Brown Sugar Glaze : page 37
This was so good on the Apple Spice Bundt Cake from the same page. Bet it would be a good glaze on other fall desserts as well.
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I made this knowing my daughter and I would be the only ones eating it. It was a delicious accompaniment to the Roasted Pork and Bean Pot Pies. Red leaf lettuce, collard greens, apples and roasted, salted sunflower seeds - how could it not be amazing. The dressing was perfect too - apple cider, apple cider vinegar, canola oil, a pinch of sugar, salt and black pepper. Perfect!
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This are oh so delicious. Everything you want in a fall cupcake - moist, pumpkin, pumpkin pie spice, sweet and yummy!
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Pumpkin-Sweet Potato Bread : page 19
You'd never know this is a healthier helping recipe as it's loaded with delicious flavors. This bread is jam packed with deliciousness - crushed pineapple, pumpkin puree, grated sweet potato, apple and spices. The flour is a mixture of all purpose and whole wheat but you'd never guess. Also the glaze is wonderful with low fat cream cheese, bourbon, low fat milk, maple syrup, and confectioners sugar. You can ever go over the top and add orange zest and nuts to the top. I didn't do the latter but next time I will and there will be a next time. This recipe screams FALL!
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Roasted Pork and White Bean Pot Pies : page 40
Even though hubby didn't like this that well I'm still giving it a 5 because to it was fabulous and daughter enjoyed it too. I was suprised that hubby didn't like since he loves beans and he likes pork. I think he was in one of his picky moods since at first bite he said it tasted like chicken (which he doesn't like). Then he said it didn't have enough beans (It had 4 cans of cannellini beans in it. One can was mashed to thicken the juices.) I loved the crust which was made with Better Crocker packaged crust mix and cornmeal. I didn't even know they made pie crust mix in a box. I couldn't find a small enough pork roast so I got a little larger one to roast for this and saved enough to make us Cuban Pork Sandwiches later in the week. Bonus. I would eat this again as it's very filling and comfort fall food.
I did get only 6 pies instead of 8 but probably filled mine a little fuller and 6 was all that would fit on my largest baking sheet. I omitted the celery since hubby and son doesn't like celery but I could have added it since son didn't eat one and hubby wouldn't have noticed I don't think.
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