BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by Melissa Sperka

Thanksgiving is at the top of my list of favorite holidays.  To be reminded of the many things I have to be thankful for and given the opportunity to reflect on each one.  Visits from family, friends, lots of laughter, the sound of children giggling and playing and then there’s the roasted turkey, dressing and mashed potatoes.  It’s simply glorious.  For my  family, we always look forward to the Macy’s Thanksgiving Day Parade in the morning and then we move on to the football game in the afternoon.  Perfect game day food simply has to be included in our food preparations as well as  something wrapped in bacon.  In this case BHG’s classic  Sugared Bacon-Wrapped Smokies fits the bill nicely.

 

 

Living in NC we are well known for our love of pork barbecue.  The sauces that accompany our barbecue are specific to region.  For example, in Eastern NC you’ll likely find a tangy sometimes spicy, apple cider vinegar based sauce.  In the Western part of North Carolina, you’ll most commonly be served a sweet tomato based sauce.  So I thought the perfect match-up for these smokies would be to add a bit of kick to the brown sugar coating and then serve them with a prepared sweet and spicy barbecue sauce for dipping.  If you’d like to make your own barbecue sauce my Dr Pepper Barbecue Sauce works beautifully, too.  Fans of the sweet and spicy flavor combination won’t be disappointed in these kicked-up smokies.  Make them and watch them disappear.

To the brown sugar coating add:

1 tsp ground chipotle pepper

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

 Directions: 

Follow the directions on BHG for their classic  Sugared Bacon-Wrapped  Smokies using maple flavored bacon.  To the brown sugar coating add 1 tsp ground chipotle pepper, 1/2 tsp ground cumin, 1/2 tsp garlic powder and 1/2 tsp onion powder.  Serve with my Dr Pepper Barbecue Sauce or a prepared Maple-Chipotle or Honey-Chipotle barbecue sauce for dipping.

Mix the brown sugar coating ingredients until fully combined then pour into a one gallon size plastic storage bag.
 Place the smokies into the bag and seal.  Shake gently to coat:
 Find the original Sugared Bacon-Wrapped Smokies with full preparation instructions  here.

About Melissa: 

Melissa Sperka is the Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen. Her blog focuses on creating homemade family-style meals, snacks and desserts as well as many classic Southern favorites. Melissa lives in North Carolina and is a busy Mom to 2 boys.  She is passionate about sharing her love of cooking, baking and entertaining. After winning the National Flour Power! contest, she also gained national attention with her blue ribbon “Nested Potato Skins” featured in Southern Living Magazine. You can also find her at Parade.com as a featured Contributor.

 


When I saw this No-Bake Pumpkin Swirl Cheesecake on the BHG website, I thought it looked most delicious. It also had the added bonus of requiring no oven time. Since my friends here at BHG asked that I give the recipes I’m sharing in the month of November a bit of Southern flair, I thought a nice twist would be to change the crust to vanilla wafers crumbs and add a layer of praline pecans.  Pecans are our beloved nut of choice in the South and pralines are immediately identified as a historic Southern confection.  Pralines are candy clusters comprised of buttery caramelized sugar and nuts.  Originating in Louisiana they have a rich history  that dates back to the 1700′s.  Different versions of praline candy have been rotating through Southern kitchens, bakeries and candy stores ever since.

 

 

Keeping with the no-bake concept I whipped up the praline pecans in the microwave.  Instead of adding them into the crust, I chose to sprinkle them on top of the crust adding a surprise layer of decadence and crunch. It provides a very tasty twist to a perfect make-ahead Thanksgiving dessert.  I’ll show you  how I did that, then follow the recipe for the cheesecake filling in the original recipe on BHG here.

 

Ingredients needed for the Vanilla Wafer Crust and Praline Pecans:

For the Praline Pecans:

2 Tbsp butter

1 Tbsp heavy cream

3 Tbsp brown sugar

1/4 tsp pumpkin pie spice

1/8 tsp salt

2/3 cup pecan pieces

1/2 tsp pure vanilla extract

For the crust:

1 cup vanilla wafer crumbs

1 tsp pumpkin pie spice

3 Tbsp butter, melted

 

To make the Praline Pecans:  [Cooking time is based on an 1000 watt microwave]

In a medium size microwave safe bowl, melt together the butter and heavy cream for  35-45 seconds.  Add the brown sugar, pumpkin pie spice and salt.  Stir until dissolved.  Return to the microwave and continue to cook on high for 1 minute.

The mixture will be very hot, remove carefully from the microwave.  Add  the pecan pieces and stir well.  Return to the microwave and cook on high for  1 minute.

 

Add the vanilla and stir until the pecans are evenly coated.  Spread on wax paper to cool.  When cooled, break apart into pieces.

 

To make the crust, sift together the vanilla wafer crumbs, pumpkin pie spice and melted butter until fully moistened.   Press into the bottom of an 8-inch springform pan and chill.  Sprinkle the praline pecans over the crust then proceed with the filling as directed here using half & half in place of the milk and orange juice needed for the filling.

 

About Melissa: 

Melissa Sperka is the Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen. Her blog focuses on creating homemade family-style meals, snacks and desserts as well as many classic Southern favorites. Melissa lives in North Carolina and is a busy Mom to 2 boys.  She is passionate about sharing her love of cooking, baking and entertaining. After winning the National Flour Power! contest, she also gained national attention with her blue ribbon “Nested Potato Skins” featured in Southern Living Magazine. You can also find her at Parade.com as a featured Contributor.

 

Caramel Desserts

 

 

 

 

 

 

 

 

 

 

 

 


Pimento cheese spread is a classic Southern favorite and has often been referred to as Southern pate.  It’s so beloved at our house, its been elevated to the level of  Southern caviar.  I can’t remember a time when my Mom and Gramma’s didn’t have a batch of pimento cheese ready in the fridge for sandwiches, to slather on celery for a quick snack or to enjoy as a dip with pretzels or crackers.  As you make your plans for the holidays, don’t forget to have some tasty appetizers available for family and friends to snack on while visiting, sharing laughs and enjoying chit chat prior to the Thanksgiving meal.  BHG’s fabulous Peppered Herb Cheese Ball lends the perfect opportunity to add a bit of Southern love to a traditional  favorite adding a delectable addition to your appetizer menu.

If you prefer, this pimento cheese ball could be rolled in additional shredded sharp cheddar cheese, a heaping helping of toasted chopped pecans or mix-up the herbs using a combination of your favorites. Prepare this peppered herb pimento cheese ball a day in advance, then tightly wrapped in plastic wrap and chill until serving. It’s a fantastic way to entertain guests while they’re waiting for the main event.

 

Ingredients: 

5 Tbsp chopped chives, divided

4 Tbsp chopped parsley

1 8 oz cream cheese softened

4 oz goat cheese, softened

2 Tbsp real mayonnaise

1 tsp garlic salt

1 cup shredded sharp cheddar cheese

2 oz diced pimento, drained

1/4 tsp freshly ground black pepper

 

Peppered Herb Pimento Cheese Ball:

Prepare per the directions except omit the basil.  To the cream cheese and goat cheese add 1 Tbsp chopped chives, 2 Tbsp real mayonnaise and 1 tsp of garlic salt.  Fold in the shredded sharp cheddar cheese and diced pimento by hand.  Roll in the remaining chopped chives, fresh parsley and black pepper.

 

Whip together.

Fold the pimentos and cheddar cheese in by hand.

 

Get the full instructions for the Peppered Herb Cheese Ball on BHG

 

About Melissa: 

Melissa Sperka is the Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen. Her blog focuses on creating homemade family-style meals, snacks and desserts as well as many classic Southern favorites. Melissa lives in North Carolina and is a busy Mom to 2 boys.  She is passionate about sharing her love of cooking, baking and entertaining. After winning the National Flour Power! contest, she also gained national attention with her blue ribbon “Nested Potato Skins” featured in Southern Living Magazine. You can also find her at Parade.com as a featured Contributor.

 

Make-Ahead Thanksgiving Appetizers

 


Hi y’all I’m Melissa from Melissa’s Southern Style Kitchen.  I was over-the-moon when my friends here at BHG approached me about sharing a Month-of-Southern inspired Thanksgiving recipes.  Over the next few weeks, I’ll be sharing 4 familiar BHG recipes changing a few ingredients and adding a bit of Southern flair.  I’ll be sharing quick make-ahead appetizers, theses sumptuous slow cooked scalloped potatoes  and  a delightful pumpkin cheesecake.  We all know, that no holiday table would be complete without potatoes in some form.  If your holiday kitchen is like mine the oven tends to be very busy making it difficult to coordinate the preparation needed for all of the special dishes.  While looking through the archives on the BHG website I came  upon this slow cooked Three Cheese Scalloped Potatoes recipe and thought it would be the absolute perfect solution.  The original recipe inspired me to put together this version with just a few ingredient changes.

I tweaked the original recipe a bit and added a slight flavor adjustment  adding a hint of garlic to the oh-so-simple sauce.  I also took the opportunity to add a holiday favorite, cubes of smoked ham.  In place of the sour cream in the original recipe, I used a flavored onion and chive cream cheese, and of course a little melted butter.  These are potatoes after all. You can make this dish your own by creating your own shredded cheese blend using your favorite varieties of cheese.  If you have vegetarians at your holiday table, use vegetable broth in place of the chicken broth and leave out the ham.  If you aren’t inclined to bake a whole ham, this dish is a tasty way to include it on your holiday menu with very little fuss.  The creamy no-cook sauce  is so decadent, no one will ever believe you whipped it up in your blender.

Ingredients:

3 lb Yukon gold potatoes, sliced 1/4 inch thick

3/4 lb smoked ham, cubed

1 small sweet onion, finely diced

3 cup shredded sharp white cheddar cheese

1 1/2 cup low sodium chicken broth

1 [10 3/4] oz can cream of potato soup

4 oz onion and chive cream cheese, softened

3 Tbsp grated Parmesan cheese

4 Tbsp butter, melted

1 tsp garlic powder

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp ground mustard

1 Tbsp chopped chives or parsley

Directions:

Liberally spray the bottom and sides of a 6-quart oval slow cooker with cooking spray.  Cube the ham, dice the onion.  You can mix together additional flavors of shredded at this point if desired, making your own blend of cheese.

To prepare the sauce, pour the chicken broth, potato soup, softened cream cheese, grated Parmesan cheese, melted butter, garlic powder, salt, black pepper and ground mustard into a stand blender.  Process until smooth and fully combined.

Separate all ingredients into thirds.  Begin by layering 1/3 of the sliced potatoes on the bottom of the slow cooker.  Sprinkle with 1/3 of the diced onion and 1/3 of the cubed ham.  Drizzle with 1/3 of the sauce and sprinkle with 1/3 of the shredded cheese.  Repeat layers ending with sauce and cheese.
Cover the opening of the slow cooker with doubled paper towels then place the lid firmly on top.  Cook on the high setting for 3-4 hours or on low for 6-7.  Test the potatoes with a fork for tenderness.  When done, remove the crock from the slow cooker, sprinkle with chopped chives and rest uncovered for 10 minutes before serving.  Serve the scalloped potatoes straight from the slow cooker or arrange on a serving platter, if preferred. Serves: 10-12
Recipe adapted from the original Three Cheese Scalloped Potatoes on the BHG website.
 

About Melissa: 

Melissa Sperka is the Publisher, recipe developer and photographer of the blog Melissa’s Southern Style Kitchen. Her blog focuses on creating homemade family-style meals, snacks and desserts as well as many classic Southern favorites. Melissa lives in North Carolina and is a busy Mom to 2 boys.  She is passionate about sharing her love of cooking, baking and entertaining. After winning the National Flour Power! contest, she also gained national attention with her blue ribbon “Nested Potato Skins” featured in Southern Living Magazine. You can also find her at Parade.com as a featured Contributor.

Slow Cooker Thanksgiving Side Dishes


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