PUBLISHER Kyle Cox
EDITORIAL MANAGING EDITOR Alison Bills SENIOR EDITOR Kristin Bustamante
What you’ll find in a SheKnows Cookbook SheKnows Cookbooks make it easy for moms, foodies, and beginners to have simple, up-to-date recipes as close as their oven mitts will reach. Seasonal recipes from our six best burgers to a spicy fall pumpkin latte fill the pages and give SheKnows.com users another avenue to enjoy our tried-and-true recipes in their own kitchen – because pasta sauce is difficult to remove from a keyboard.
FOOD EDITOR Joanie Segall CONTRIBUTING EDITORS: Michele Borboa, Catherine Conelly, Whitney English, Jaime Fowler, Brianna Martinez, Nancy Price, Lauren Swanson
DESIGN CREATIVE DIRECTOR Christi Dace DESIGN MANAGER Alyssa Demars SENIOR DESIGNER Karen Cox SENIOR DESIGNER Laura Martinez SENIOR DESIGNER Jessica Rydzewski DESIGNER Gabriela Arellano DESIGNER Luis Espinosa
PRODUCTION Heidi Claunch, Cristian Graziano, Jessa Mendoza, Patti Milan, Erin Neilson, Tim Owens, Elise Pagnini, Justin Rainbow, Paul Redmond, Brad Webb
SALES & BUSINESS DEVELOPMENT SALES, SENIOR VICE PRESIDENT Tara Schmitt DIRECTOR OF MARKETING Zach Alter BUSINESS DEVELOPMENT DIRECTOR Ashley Mullins
cookbooks
Friends Night In Edition 4
Simple southern crab dip
4
Fruit and nut salad
5
Spicy deviled eggs
6
Down-home potato salad
6
Cranberry congealed salad
7
Buttermilk biscuits
8
Homestyle butterbeans
8
Sweet potato casserole
9
Creamed corn
9
Baked macaroni and cheese
9
Southern collard greens
10
Mama’s fried chicken
11
Double-crust chicken pot pie
11
Honey-glazed ham
12
Hamburger steak with onions
12
Fried pork chops
13
Southern pecan pie
14
Banana pudding
14
Easy apple pie
15
Pineapple cake
16
Old-fashioned caramel layer cake
17
Southern sweet tea
17
Fresh citrus tea
18
Southern whiskey sour
18
Mississippi punch
5 9
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Friends Night In APPETIZERS AND SALADS SIDE DISHES MAIN COURSES DESSERTS DRINKS
Only one thing is better than a little down-home cooking: Time with sweet girlfriends over some of the best Southern recipes ever passed down. Invite your friends over and pull together a menu from the selection that follows for a night of laughter and delicious eats.
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Friends Night In
{Appetizers and Salads}
Catch up with your friends over heartwarming soul food, from the classic deviled egg to a creamy potato salad.
SIMPLE SOUTHERN CRAB DIP
FRUIT AND NUT SALAD
SERVES 8-10
SERVES 6
1 cup crabmeat 1-1/2 cups mayonnaise 1/4 cup shredded cheddar cheese 1 teaspoon horseradish 1 tablespoon Worcestershire sauce 1/4 cup French dressing
2 cups tart apples, diced 1 cup seedless grapes, green 1/2 cup Mandarin oranges, sectioned 1 cup miniature marshmallows 1/2 cup pecans 2 teaspoons lemon juice 1 cup whipped cream 1/4 cup sugar
Directions: 1. Mix crabmeat, mayonnaise, cheddar cheese, horseradish, Worcestershire sauce and French dressing in serving bowl. Stir well. 2. Serve with sliced vegetables and crackers.
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Directions: 1. Coat apples with lemon juice in large bowl. Add grapes, oranges, marshmallows and nuts. 2. Combine sugar and whipped cream in small bowl. Mix thoroughly. Fold fruit into cream. 3. Serve immediately or chill.
Friends Night In
{Appetizers and Salads}
SPICY DEVILED EGGS YIELDS 12 EGGS 6 eggs 3 tablespoons heavy cream 1 green onion, diced 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard 1/2 teaspoon curry powder 1/2 teaspoon hot pepper sauce 3 tablespoons cooked bacon, chopped 1 tablespoon chopped chives or parsley, for garnish
Directions: 1. Place eggs in small saucepan and cover with cold water. Bring to a boil over high heat. Cover and remove from heat. Let stand 15 minutes. Drain and rinse under cold water. Peel eggs and cool completely. 2. Slice eggs in half lengthwise. Remove yolks and set whites on platter. Place yolks in bowl and mash yolks with fork. Stir in cream, onion, vinegar, mustard, curry powder and hot sauce until blended. 3. Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle bacon over eggs. Garnish with chives or parsley.
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Friends Night In
{Appetizers and Salads}
DOWN-HOME POTATO SALAD
CRANBERRY CONGEALED SALAD
SERVES 6-8
SERVES 8-9
5 medium Idaho potatoes 1 medium onion, chopped 1/2 cup celery, chopped 1 teaspoon celery seed 1 tablespoon mustard 1/4 cup mayonnaise 2 boiled eggs, chopped 1/2 cup sweet pickles, chopped 1 teaspoon paprika
1 (6 ounce) package raspberry gelatin 1-1/2 cups boiling water 1 (16 ounce) can whole cranberry sauce 1 (8 ounce) can crushed pineapple, drained 1/2 cup chopped pecans 1 (3 ounce) package cream cheese 1 (8 ounce) container frozen whipped topping Lettuce leaves, for serving
Directions: 1. Peel and chop potatoes into squares. 2. Cook potatoes in salted water in saucepan until tender; drain and let cool. 3. In large bowl, combine remaining ingredients and toss with potatoes.
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Directions: 1. Dissolve raspberry gelatin in water. Stir in cranberry sauce, pineapple and pecans. 2. Pour mixture into casserole dish and chill. 3. Mix cream cheese and whipped topping until smooth. Spread over top of chilled salad. 4. Serve in squares over lettuce leaves.
Friends Night In
{Side Dishes}
Every Southern woman knows that no meal is complete without the “fixins” (e.g. side dishes). Try your hand at traditional collard greens, or enjoy a batch of homemade buttermilk biscuits (they’re even better for breakfast). Your girlfriends will thank you for these winning recipes.
BUTTERMILK BISCUITS YIELDS 10 BISCUITS 2 cups unbleached all-purpose flour (plus for more kneading) 1/4 teaspoon baking soda 1 tablespoon baking powder 1 teaspoon salt 6 tablespoons cold unsalted butter 1 cup buttermilk Directions: 1. Preheat oven to 450 degrees F. Combine flour, baking soda, baking powder and salt in bowl. 2. Cut the cold butter into chunks, and cut into the flour. Stir or mix in electric mixer until it reaches cornmeal consistency. 3. Add buttermilk; combine just until mixed. Dough will be wet. 4. Place dough onto floured surface. 5. Gently pat the dough out until it's 1/2inch thick. Fold the dough in about 5 times and pat out again to 1/2-inch thick. Do not over-knead the dough. 6. Use a round cookie cutter to cut out circles; place dough circles on cookie sheet, with sides touching each other. 7. Bake for 10 to 12 minutes or until golden brown.
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Friends Night In
{Side Dishes}
HOMESTYLE BUTTERBEANS
SWEET POTATO CASSEROLE
SERVES 6-8
SERVES 6
7 slices bacon, diced 1 small onion, minced 1/2 cup brown sugar 1 (16 ounce) package frozen lima (a.k.a., butter) beans 1/4 cup butter 2 teaspoons salt 1 teaspoon black pepper
2 eggs 1 cup granulated sugar 3/4 cup butter, softened 1/2 cup milk 1 teaspoon vanilla 3 cups cooked mashed sweet potatoes
Directions: 1. Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. 2. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water. 3. Bring to a boil over medium-high heat; reduce heat to low. Simmer, stirring occasionally, for 2 hours or until beans are very tender, and liquid is thickened and just below top of beans. Stir in salt and pepper.
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Topping: 1/2 cup brown sugar 1/3 cup flour 2 tablespoons butter, softened 1/2 cup chopped pecans Directions: 1. Preheat oven to 350 degrees F. Beat eggs, granulated sugar and 3/4 cup butter with electric mixer. Add milk and vanilla. 2. Combine with the mashed sweet potatoes; spoon into a greased two-quart casserole. Combine brown sugar, flour, butter and pecans, mixing until crumbly; sprinkle over sweet potatoes.
Friends Night In
CREAMED CORN SERVES 10 32 ounces frozen whole-kernel corn (two 16 ounce packages) 1 stick butter 1 cup whipping cream 1 tablespoon sugar Salt and pepper to taste Directions: 1. Place butter in large skillet over medium heat to melt. Add frozen corn. Stir and continue cooking over medium heat for a few minutes, until mostly thawed. 2. Add whipping cream and sugar. Add salt and pepper to taste. Continue cooking over medium heat, stirring constantly for 10 to 15 minutes, until corn is cooked through and sauce is thick.
{Side Dishes}
BAKED MACARONI AND CHEESE
SOUTHERN COLLARD GREENS
SERVES 6-8
SERVES 6
1 (16 ounce) package uncooked elbow macaroni 3 (8 ounce) containers cottage cheese 1 (16 ounce) container sour cream 3 eggs 2 cups shredded sharp cheddar cheese 1/4 teaspoon cayenne pepper 1 teaspoon paprika
1-1/2 quarts water 1-1/2 pounds ham hocks 4 pounds collard greens, rinsed and trimmed 1/2 teaspoon crushed red pepper flakes 1/4 cup vegetable oil Salt and pepper to taste
Directions: 1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish. 2. Add a dash of salt to a large pot of water and bring to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain. 3. In a large bowl, combine cooked pasta, cottage cheese, sour cream, eggs, cheddar cheese and cayenne pepper. Stir well and transfer to prepared dish. Sprinkle with paprika. 4. Cover loosely with aluminum foil and bake 40 minutes.
Directions: 1. Place the water and ham hocks in a large pot and cover. Bring to a boil. Turn heat down to low and cover; cook for 30 minutes. 2. Add the collard greens and red pepper flakes. Simmer, covered, for about 2 hours, stirring occasionally. 3. Add the vegetable oil. Cover and simmer for 30 minutes.
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Friends Night In
{Main Dishes}
You can't have a Southern meal without a homecooked main dish, now, can you? Pick any of these, and your girlfriends will be begging for the recipe for years to come. Fried chicken reigns supreme down South.
MAMA’S FRIED CHICKEN SERVES 4 1 cup all-purpose flour 1-1/4 teaspoons dried thyme 3/4 teaspoon onion powder 2 teaspoons salt 1 teaspoon paprika 1 teaspoon pepper 8 pieces of chicken (thighs, legs or breasts) 2/3 cup buttermilk 2 tablespoons oil Directions: 1. Combine flour, thyme, onion powder, paprika, salt and pepper in a large plastic bag. Add chicken to bag, one or two pieces at a time; shake to coat well. Dip chicken into buttermilk, return to bag and shake to coat. 2. Heat oil in a large skillet over medium heat. Add chicken and sautÊ 15 minutes, turning to cook evenly until golden. 3. Reduce heat to medium-low. Cook, uncovered, 35 to 40 minutes or until chicken is tender and juices run clear when chicken is pierced with a fork.
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Friends Night In
{Main Dishes}
DOUBLE-CRUST CHICKEN POT PIE
HONEY-GLAZED HAM
SERVES 6
SERVES 6-8
1 recipe for 9-inch double-crust pie pastry or purchased pie crusts 2 tablespoons butter 1 cup sliced mushrooms 1 clove garlic, minced 2 tablespoons cornstarch 1-1/2 cups milk 2-1/2 cups cooked diced chicken 2 cups fresh or frozen peas, cooked and drained 1-1/2 cups carrots, sliced 1/2 teaspoon dried leaf thyme, crumbled 1 teaspoon salt 1/4 teaspoon pepper
1/2 spiral-cut smoked ham (roughly 7 pounds) 1/2 cup pear juice 1/2 cup orange juice 1/2 cup firmly packed brown sugar 1/2 cup honey
Directions: 1. Preheat oven to 375 degrees F. Prepare pastry and line pie plate with half of the dough (or one prepared pie crust). In a skillet, melt butter over medium-low heat. Add mushrooms and garlic. SautĂŠ until lightly browned. 2. In a saucepan, stir cornstarch and milk until smooth. Mix in the mushrooms, garlic and the pan drippings from skillet. Bring to a boil over medium heat, stirring constantly, and continue to boil for 1 minute. 3. Stir in chicken, peas, carrots, thyme, salt and pepper. Pour into the prepared pastry-lined pie plate. 4. Roll out remaining dough and carefully place on top of pie. Seal and flute edge. Cut several slits in top. 5. Bake at 375 degrees F. for 35 minutes, or until golden brown.
Directions: 1. Preheat oven to 375 degrees F. Place ham, cut end down, in a large baking pan. 2. Mix pear and orange juice in a bowl. 3. Bake ham for 15 minutes, basting frequently with fruit juice. 4. Mix brown sugar and honey in small bowl. 5. Brush sugar mixture over ham and cook for an additional hour or until internal temperature reads 140 degrees F.
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Friends Night In
{Main Dishes}
HAMBURGER STEAK WITH ONIONS
SERVES 6-8
SERVES 6 1-1/2 pounds ground beef 2 eggs 1/3 cup breadcrumbs 1/8 teaspoon ground black pepper 1 teaspoon seasoned salt 1 teaspoon onion powder
1 teaspoon garlic powder 1-1/2 teaspoons Worcestershire sauce 1 tablespoon vegetable oil 1-1/2 cups thinly sliced onion 3 tablespoons all-purpose flour 1-1/2 cups beef broth 3/4 teaspoon seasoned salt
Directions: 1. In a large bowl, mix the ground beef, eggs, breadcrumbs, pepper, salt, onion powder, garlic powder and Worcestershire sauce. Form into 10 to 12 balls, and flatten into patties. 2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. 3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off the bottom as you stir. Gradually stir in the beef broth. Sprinkle with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. 4. Turn heat to low, return patties to the gravy, cover and simmer for another 15 minutes.
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FRIED PORK CHOPS 7 pieces thin, bone-in pork chops 1 cup all-purpose flour 1 teaspoon seasoned salt 1 teaspoon black pepper Cayenne pepper to taste 1/2 cup canola oil 1 tablespoon butter Directions: 1. Salt and pepper both sides of pork chops. 2. Combine all dry ingredients on large plate. Dredge pork chops on both sides in dry mixture and set aside. 3. Heat canola oil over medium-high heat. Add butter and melt. Cook pork chops 1 to 2 minutes on each side (until juices run clear).
Friends Night In
{Desserts}
It wouldn't be the South without passed-down dessert recipes like these. Take your pick from any of these gems, and you know you'll be serving up a county fair winner.
SOUTHERN PECAN PIE SERVES 8 1 cup sugar 3/4 cup light corn syrup 3/4 cup dark corn syrup 4 eggs 1/4 cup melted butter 1-1/2 teaspoons vanilla extract 1-1/2 cups pecans, chopped 1 unbaked deep-dish pie shell Directions: 1. Preheat oven to 350 degrees F. In saucepan, boil sugar and corn syrups together for 2 to 3 minutes and set aside to cool. 2. In large bowl, beat eggs lightly. Slowly pour syrup mixture over eggs, stirring constantly. 3. Stir in butter, vanilla and pecans. Pour into crust. 4. Bake for 45 to 60 minutes or until set.
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Friends Night In
{Desserts}
BANANA PUDDING SERVES 6 2 cups milk, 2 percent or whole 2/3 cup sugar 3 tablespoons cornstarch 2 teaspoons vanilla extract 1/4 teaspoon salt 1 egg 1 egg yolk 2 tablespoons butter 2 to 3 large bananas, sliced 50 vanilla wafers or 1 12 ounce box 1 cup heavy cream 3 tablespoons powdered sugar 1/2 teaspoon vanilla extract Directions: 1. In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla extract, salt, egg and egg yolk. Place the pan over medium heat; cool until thick and bubbling. 2. Remove the pan from the heat and add the butter. Whisk until completely melted. 3. In serving dish, place a layer of the sliced bananas; top that with a layer of the vanilla wafer cookies. Pour in 1/3 of pudding. Repeat until full. Cover and chill until ready to serve.
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EASY APPLE PIE SERVES 6-8 2 thawed pie crusts 6 cups thinly sliced and peeled Granny Smith apples 3/4 cup sugar 2 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1 tablespoon lemon juice Directions: 1. Preheat oven to 425 degrees F. Place pie crust in greased 9-inch pie plate. Press firmly to fold edges over pie plate. 2. Stir together apples, sugar, flour, cinnamon, salt, nutmeg and lemon juice in large bowl. Pour into pie plate. 3. Cover with second pie crust. Press edges together to seal. Cut slits in top of pie. 4. Bake 40 to 45 minutes or until golden brown. Cover edges with aluminum foil with 15 to 20 minutes left to avoid edges burning. Allow to cool.
Friends Night In
{Desserts}
PINEAPPLE CAKE SERVES 10-12 Cake: 2 cups sugar 2 sticks butter, softened 3 cups plain flour 1 tablespoon baking powder 3/4 cup milk 1 tablespoon vanilla 6 egg whites, stiffly beaten
Filling: 3 tablespoons plain flour 1-1/2 cups sugar 1 (20 ounce) can crushed pineapple, undrained 6 egg yolks 1 stick butter Directions (cake): 1. Preheat oven to 350 degrees F. Cream sugar and butter together until light and fluffy. 2. Combine flour and baking powder in medium bowl. Add, alternating with milk, to sugar mixture, beginning and ending with dry ingredients. 3. Stir in vanilla extract and fold in egg whites gently. 4. Pour batter into two 11-inch baking pans or three 8-inch baking pans, greased. 5. Bake for 20 minutes or until toothpick comes out clean. Directions (filling): 1. In a saucepan, stir flour and sugar together. Add pineapple and egg yolks, and blend. 2. Add in butter and stir, cooking over medium-high heat until mixture boils and thickens (5 to 10 minutes). 3. Let cool. Spread between layers of baked pineapple cake as filling.
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Friends Night In
{Desserts}
OLD-FASHIONED CARAMEL LAYER CAKE SERVES 10-12 Cake: 3-1/2 cups all-purpose flour, sifted 2 teaspoons baking powder 1 cup (2 sticks) butter, softened 2 cups sugar 6 eggs, room temperature 1 cup milk 1 teaspoon vanilla extract Frosting: 2-1/2 cups sugar 3/4 cup milk 1/2 cup butter 1 teaspoon vanilla extract
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Directions (cake): 1. Preheat oven to 325 degrees F. Combine flour and baking powder in medium bowl. 2. In large mixing bowl, cream together butter and sugar. Add eggs, one at a time, and mix well. 3. Add in the dry ingredients from medium bowl with milk to the creamed sugar, alternating, and beginning and ending with dry ingredients. 4. Stir in the vanilla extract. 5. Bake for about 35 minutes in two 9-inch greased cake pans (until toothpick comes out clean). Directions (frosting): 1. For frosting, place 1/2 cup sugar in skillet over medium-high heat and stir until caramelized. 2. In large saucepan, combine remaining 2 cups of sugar with milk and bring to a boil. Add caramelized sugar to boiling mixture, stirring constantly until soft-ball stage (between 234 and 240 degrees F. on candy thermometer). 3. Remove saucepan from the heat and add butter and vanilla. Mix with electric mixer on high speed until thick. 4. To frost cake, spread caramel frosting over one layer of cake. Top with second layer, and pour remaining frosting on top. Wet knife to spread frosting easily.
Friends Night In
{Drinks}
From the classic sweet tea to a couple of cocktails with some sass, these drinks will do just fine for sipping on the porch on a hot summer day with the girlfriends. Of course, add in as much sugar as you like. You can never go wrong adding more sugar down South.
SOUTHERN SWEET TEA
FRESH CITRUS TEA
YIELDS 16 SERVINGS
SERVES 12
1-1/4 cups sugar 1/2 gallon water 1 tray ice cubes 4 family-size teabags or 8 regular teabags
5 lemons 5 limes 5 oranges 3 quarts water 1-1/2 cups sugar
Directions: 1. Pour water into a 3-quart or larger pot and bring to boil. Remove from heat, and add teabags. 2. Let tea steep for 5 to 6 minutes and pour sugar into large pitcher. 3. Remove teabags and return to heat. Bring just to a boil and pour into pitcher, dissolving sugar. Stir well. Fill pitcher with ice and stir well.
Directions: 1. Squeeze juice from lemons, limes and oranges into gallon container. 2. Add water and sugar to juice, stirring well. 3. Chill in refrigerator and serve over ice. 4. Garnish with remaining fruit slices.
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Friends Night In
{Drinks}
SOUTHERN WHISKEY SOUR
MISSISSIPPI PUNCH
YIELDS 1 COCKTAIL
YIELDS 1 COCKTAIL
2 ounces apple brandy 1/2 teaspoon powdered sugar Juice of 1/2 lemon 1/2 lemon slice 1 cherry
2 ounces cognac 1 ounce bourbon 1 ounce dark rum 1/2 ounce lemon juice 2 teaspoons fine sugar
Directions: 1. Shake apple brandy, powdered sugar and juice of lemon with ice and strain into a whiskey sour glass. 2. Top with lemon slice and cherry.
Directions: 1. Add all ingredients to chilled cocktail shaker; shake well with crushed ice, and then strain into a Collins glass 2/3 full of crushed ice. 2. Garnish with lemon or orange slice.
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