Recipes Archives - Sweet Southern Savings (2024)

Winter is the perfect time to warm up with a nice bowl of soup. Rich in nutrients and energy, it’s not surprising that soup is one of the most popular appetizers. Around since 20,000 B.C, soups are one of the best comfort foods of winter. But as the cold chill of winter stretches into the new year we often become tired of the same old soups in our recipe repertoire. To combat this and have some fun, have or attend a soup swap!

We celebrate Soup Swap Day on the third Saturday of January, which takes place on January 21 this year. Soup Swap Day is a national holiday in which people come together for a soup party. Everyone brings their favorite soup and shares it with others. Soup Swap Day is a perfect chilly middle-of-the-winter day to gather with family and friends and enjoy some tasty hot soup of every type.

–Practical Self Reliance

What is a Soup Swap Day Party?

A soup swap day party is a fun and easy party in which you invite your soup-loving friends to come together and bring several quarts of their favorite soup to share. Then, you take turns swapping soups and everyone goes home with different soups than what they brought.

–The Full Plate Blog

Before the Soup Swap
Give your prospective guests plenty of time to prepare for Soup Swap. This is a great party for mixing people who don’t know each other. How better than over soup?

Invite at least 6 guests: A bigger group is better, more soup, after all!

Explain Soup Swap to your invited guests: Make sure that everyone knows what a soup swap is and how it works. The invite is a great time to do this.

What Each Guest Should Bring:
Six quarts of soupin separate containers that they don’t mind giving away.
The soup should be frozen or refrigerated.
Swappers should also bring a separate container of soup for tasting.

Soup Swap Day Party Invite Idea: “I’m having a Soup Swap on (DATE) at (TIME)! Swap begins at (TIME). I have invited you because you are a great cook or (ahem) you could really use a freezer full of homemade soup to enjoy this winter. The beauty of a Soup Swap is that each person just has to make one big batch of one kind of soup, divide it into six one-quart containers, and everyone will go home from the party with six different types of soups to enjoy. Surely, you have one soup recipe that is a family favorite or crowd-pleaser. Chilis, stews, soups, healthy purees… it need not be fancy, just comforting and delicious.”

If you are hosting the Soup Swap Day Party, here’s what you need to set up.

Set up your party: You’ll need a place for everyone to set out their soups and tasters, and to mingle and talk. Make sure there is plenty of room for jars of soup.
Cover the table: There will be lots of soup drips, cover the table with a tablecloth or butcher paper for easy cleanup.
Put out small bowls, cups, or jars for the tasters: Make sure you have enough for all the soup swappers.
Decide how you’ll sample soups: You can buy or make a loaf of great bread. Or, you can also use crackers or tiny disposable spoons.
Plan some snacks: Offer a spread of bread, soup toppings, brunch bites, or little sweets.
Offer drinks: Tasting soups is thirsty work! Put out some water, coffee, sparkling wine, or a pitcher co*cktail.
Have labels and tags ready: If it’s a crowd of people who don’t know each other, do name tags! In case, everyone doesn’t label their soups. Have blank labels to put on soup containers.

Make swap cards: These cards stay with each soup and let people note if they’re interested in that soup. If someone loves a soup, they should write their name on the swap card to indicate they want it.

When it’s time to Swap Soups: The Soup Swap site suggests everyone pick numbers, and then go in order: The first person chooses a soup, then the next person, then the next, and then it all starts back over with the first person, until all the soups are distributed. A variation of this method is after each pick to pass your number to the person behind you. With the last # going to the first # in the previous round. This gives everyone a chance to pick first.
Another more hectic option, that works best when everyone knows each other, is for everyone to stand around the table behind their soup. Everyone then starts calling out names on their swap card. The first person to respond immediately gets a jar. Soup passes back and forth over the table, some people swapping directly; others giving soup to one person and then receiving one from another.

If you want people to stay after the swap, recommend that they bring coolers or put their soup in your refrigerator.

That’s it! Everyone goes home with 6 homemade quarts of soup to enjoy during the cold winter days ahead!

Whether you’ve been invited to a Soup Swap or just looking for a delicious soup for your family, I’ve put together some great recipes for you to try. If you got a great recipe to share, please add it to the linky below!

Make soup for the homeless:
Not everyone has the privilege of being invited to a soup swap party or having a home to host one. Homeless people face the challenge of surviving the cold weather this time of year and sharing soup with less privileged people is a great way to make the most out of soup swap day.

The combining of raw eggs and alcohol is a long-standing winter tradition. Nogs go back to merry old England. The idea of mixing eggs with alcohol and spices is a very old world thing and the original varieties were hot drinks involving beer and raw eggs. The chilled eggnog that we enjoy today didn’t become popular until the mid-19th century.

When it comes to eggnog you have several choices — most follow a basic formula: eggs are mixed with sugar, milk or cream, and liquor. You also have the choice between brandy, whiskey, or rum, no liquor at all. And there are even egg-free and dairy-free options. No matter which one you choose, take one sip of one of the homemade eggnogs below and you’ll never go back to the store-bought version! With these recipes, you’ll make the best eggnog at home for Christmas and holiday parties. They’re all rich, creamy, and oh so egg-y.

INGREDIENTS

• 12 eggs
• 1 1/2 cups Bourbon (3/4 pint)
• 1/2 cup Cognac (1/4 pint)
• 1/3 cup Dark Rum (1/6 pint)
• 1 1/2 cups sugar
• 1/4 tsp salt
• 6 cups whole milk
• 1/2 cup heavy cream
• Freshly grated nutmeg, for serving

DIRECTIONS

• Separate the eggs. Place the yolks in your mixing bowl. Check out this 3-Bowl Method for an easy way to do this step. Cover the whites and refrigerate or freeze until needed.
• Add the sugar to the yolks and whisk by hand or with a mixer until the mixture is smooth, creamy, and lightened to a lemon-yellow color.
• Add the salt, milk, cream, and liquor (if using, be sure to stir while adding). Whisk until combined.
• Cover the bowl and refrigerate for at least 1 hour. If you are adding the liquor, this mixture will last for several weeks in the fridge. If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.
• Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until they form stiff peaks. For best results, place your bowl and whisk/beaters in the freezer for 15 minutes.
• Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base. Some of the egg whites will also float to the top, like cappuccino foam.

Raw eggs: This recipe contains raw eggs. Use very fresh, organic eggs if at all possible. Be aware that consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition.

TIPS:
The more liquor you add, the longer the eggnog will keep — non-alcoholic eggnog will save you 100 calories per serving but it should be consumed within 1 day. Eggnog with liquor will keep for several days to several weeks, depending on the amount added. The mixture must be at least 20-percent alcohol and aged at least 3 weeks to benefit from the pathogen-killing properties of the booze. There are several tales online of delicious eggnogs that have been aged for a year!

Even richer eggnog: Feel free to play with the proportions of whole milk to cream, keeping the total dairy the same. Using more heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.

Nutrition Facts
Servings Per Recipe: 16
Per Serving: 262 calories; protein 7.3g; carbohydrates 23.4g, 8% DV; fat 9g, 12% DV; cholesterol 142mg, 47% DV; sodium 121mg, 5% DV.

DIRECTIONS FOR EGGNOG WITHOUT RAW EGGS:

• Use the same ingredients listed above.
• Whisk eggs, sugar, and salt together in a large saucepan. Slowly whisk in milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 165°F (this can take up to 15 minutes).
• Stir in 2 tsp vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
• Just before serving, whip cream with powdered sweetener and remaining vanilla into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg

The use of a good thermometer is important. You need to know the exact temperature of your mixture while you are whisking it as raw eggs are cooked at 160°F (71°C), your mixture must reach at least that temperature. But don’t go over 170°F to 175°F or your eggs while start to curdle and your eggnog will be much too thick.

Nutrition Facts
Servings Per Recipe: 16
Per Serving: 262 calories; protein 7.3g; carbohydrates 23.4g, 8% DV; fat 9g, 12% DV; cholesterol 142mg, 47% DV; sodium 121mg, 5% DV.

Save on Calories and Carbs:

• Swap out the dairy milk for unsweetened nut milk or hemp milk.
• Swap out the sugar for a good low carb natural sweetener. Swerve is a good one that measures just like sugar, but you can use whatever your favorite sweetener is as this homemade eggnog doesn’t require a certain sweetener for consistency.
• Switch out the whole milk and use coconut whipped cream in place of the whipping cream for a dairy-free version.

Nutrition Facts
Switching out the milk and sugar will save you almost 100 calories and over 20g of carbohydrates while only adding about 30mg of sodium and dropping the protein to 4.7g.

Rockefeller Eggnog

At Rockefeller University, the Laboratory of Bacterial Pathogenesis and Immunology has been making a raw-eggs-and-alcohol eggnog for at least 60 years. It calls for leaving the egg, sugar, cream, spices, and alcohol mixture in the fridge for about six weeks. They usually make it about a week or so before Thanksgiving, sip it to cheer Thanksgiving, and then finish it at the Christmas party. The recipe they use comes from Dr. Rebecca Lancefield, a microbiologist who joined Rockefeller University in 1918 and was associated with that institute throughout her long and outstanding career. Here is the original Dr. Rebecca Lancefield’s recipe that they use. I was surprised to see there is no whole milk in it.

INGREDIENTS

• 12 eggs
• 1-quart heavy cream
• 1-quart light cream
• 1-quart bourbon
• 1-pint rum
• sugar to taste (1/2 to 3/4 Lb) (1 1/8 cups to 1 2/3 cups)
• nutmeg to taste

DIRECTIONS

• Beat eggs, add bourbon and rum slowly with stirring to prevent precipitation of egg proteins.
• Add the light cream with mixing using a large spoon.
• Add the sugar to taste with mixing, then nutmeg last.
• In a separate bowl beat heavy cream ’till peaks
• Add to the egg/bourbon/rum – mix into rest.
• Leave standing at least overnight with the lid slightly ajar in the refrigerator. Serve after 3-4 weeks in the refrigerator.

Depending on your preference you may want to use 1-quart rum and 1-pint bourbon.

Nutrition Facts
Servings Per Recipe: 16
Per Serving: 700 calories; protein 6.7g; carbohydrates 24.5g, 9% DV; fat 44g, 56% DV; cholesterol 272mg, 91% DV; sodium 90mg, 4% DV. This recipe is not for the faint of heart. Give it a try if you dare! With 43mcg, it does give you 214% of your daily Vitamin D needs.

Check outmore recipeson Sweet Southern Savings.

Crab Lanterns

According to Wikipedia these fried pies were known as “Crab Lanterns”, a term that dates back to at least 1770. It is believed that the term may have originated from crab apple pies that had slits for ventilation, thus resembling a lantern. Roadside stands here in the South often refer to fried pies as “Crab Lanterns”.

This crispy treat is a half-moon shaped pocket filled with a delicious fruit filling, that is fried to perfection.

Makes 10 hand pies

Mix, let it sit a while, then pour this liquid pizza dough into a pan. Let it have a short rest, top it off, bake to perfection and enjoy.

Makes one 13-by-18-inch pizza or two 12-inch round pizzas

INGREDIENTS

400 grams (2¾ cups plus 2½ tablespoons) bread flour

2 teaspoons white sugar

2 – ¼ ounce packets (4¼ teaspoons) instant yeast

1½ cups water, 100°F to 110°F

Kosher salt and ground black pepper

3 tablespoons extra-virgin olive oil, divided, plus more for oiling your hands

1 pound Campari or cherry tomatoes

6 ounces whole-milk mozzarella cheese, shredded (3 cups)

1 teaspoon dried oregano

Flaky sea salt, for sprinkling (optional)

It will be quite a challenge but this dough can be mixed by hand if you do not have a machine with a dough hook. You can check out King Arthur Baking’s post Kneading Wet Dough By Hand for help.

Don’t forget to mist the baking sheet with cooking spray. The olive oil alone isn’t enough to prevent sticking; a coating of cooking spray is important to ensure the pizza releases easily. Don’t use fresh mozzarella; it contains too much moisture and will make the surface of the pizza soggy. Likewise, be sure to drain the juices from the tomatoes.

If you do not have instant (also called rapid-rise) yeast, it’s fine to use one ¼-ounce packet of active dry yeast. But if so, stir the sugar and yeast into the warmed water, then let stand until the mixture is bubbly, about 5 minutes, before adding it to the flour (if the mixture does not bubble, the yeast is dead so you will need to get a fresh batch).

Don’t go crazy with your pizza toppings. Doing so can leave your pizza weighed down and soggy. Pizza places can do it because they use air impingement ovens.

Don’t use fresh mozzarella; it contains too much moisture and will make the surface of the pizza soggy. Likewise, be sure to drain the juice from tomatoes and any toppings that are in juice.

Instant Yeast vs Active Dry Yeast: The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough. If you are using Active Dry Yeast for this recipe, place it in a bowl or measuring cup with the water and sugar to dissolve it before adding it to the flour If the yeast is still active, it will dissolve completely into the water and the liquid will start bubbling.

Low moisture topping suggestions:

• Lunchmeats such as ham, pastrami, canadian bacon, or pancetta
• Sliced pepperoni or salami
• Black or green olives, pitted and halved
• Roasted red peppers, patted dry and cut into strips
• Roasted or blanched hard squashes, and root vegetables
• Marinated artichoke hearts, patted dry and cut into chunks
• Capers, drained and patted dry

Suggestions for adding wet ingredients

• Precook bacon, sausage, ground beef, and other meats before adding
• Carmalized/sauteed onions or mushrooms
• Precooked pineapple

You can enjoy a delicious cup of this Sundae Butter Pecan Ice Cream Flavored Coffee anytime. Thanks to the creators of this coffee you can even have dessert for breakfast. No Guilt, No Shame!

About the product:

• • Drink your dessert ice cream hot or cold, Just fill your cup (glass not recommended)
    with ice and brew your ice cream flavored coffee on low setting.
  • Extra fresh and filter brewed, using only the highest quality 100 percent Arabica beans.
  • Sundae coffee Ice cream flavored pods are 2.0 Keurig K-Cup Brewer Compatible.

We found that when we brew up one these pods there is just a hint of the butter pecan with no lingering after taste. With rich and robust coffee as the base, each of these single-serve pods is bursting with the flavor of great coffee. Since we both really love the taste of this coffee, we are pleased that the flavor was not overpowering. However, we know that some are really looking for a strong coffee with a lot of added flavor. If this is you, we suggest brewing these pods on one of the smaller settings.

Not only have they mastered the art of making great tasting flavored coffee, but they’ve created heaven in a cup with this Sundae Ice Cream Flavored Coffee. Each of their flavors; Butter Pecan, Pralines & Cream, Chocolate Caramel, Rocky Road, Dulce de Leche, Mint Chocolate Chip, Peanut Butter Cup, Vanilla Swirl, Maple Walnut, Mocha Chip, Ice Cream Sandwich, and Toffee Crunch flavors; all live up to the high standards set by this brand. Rich and full of flavor, they remind us of fun summers of yesteryear.

Speaking of Summer… Summer is a time when we look forward to being carefree and often get to enjoy a vacation. Whether you have plans to climb a mountain, do a bit of off-roading, play in the surf or just spend time lounging poolside; for most of us, summer also includes some yummy treats. It’s been proven, no time passes faster than the summer months and that which you have your favorite frozen dessert in your hand.

Have you been dreaming about having a cup of coffee with a big bowl of butter pecan coffee swirl ice cream? Yeah, now that I mentioned it, you want ice cream!

• 1 Tablespoon instant coffee granules
• 1/8 cup hot water
• 2 cups (480ml) heavy cream
• 1 can (14oz/397g) sweetened condensed milk
• 1 cup toasted pecans, chopped, chilled
• 1 1/2 Tablespoons unsalted butter, melted
• 1/2 Tablespoon pure maple syrup
• smidgen of sea salt

Instructions:

First in a small bowl or cup, dissolve the coffee granules in the hot water. Set aside.

Next, toast the pecans. You can do this on the stove or in the oven. To toast them in the oven, add chopped pecans to a baking sheet and toast them in the oven at 400 degrees Fahrenheit for 5-10 minutes. Turn them halfway to avoid browning on one side. When done, immediately remove from the sheet and place in a metal or glass container. You can also toast nuts by placing them in a dry nonstick skillet and cooking them over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan immediately and place in a metal or glass container. Set aside.

For the next step you will need two medium bowls and two spoons/spatulas for stirring. I prefer to use spatulas since I’m going to need them to fold in the heavy cream in the next step.

For the butter pecan flavored ice cream:

In one of the medium bowls, stir together the melted butter, pecans, sea salt, and maple syrup, and the 1/2 the can of sweetened condensed milk, until fully combined. Set aside.

For the coffee flavored ice cream:

In the second medium bowl, stir together the other 1/2 of the can of sweetened condensed milk and the dissolved coffee, until fully combined. Set aside.

To make the ice cream base:

Pour the heavy cream into a large bowl. Using a handheld or stand mixer on medium-high speed, whip the heavy cream until stiff peaks form. Now, place 1/2 the cream into the bowl with the coffee mixture and the other half into the bowl with the pecan mixture.

Next, fold the heavy cream into each mixture.

To swirl the ice cream:

To do this you will spoon the mixtures into a 9×5-inch loaf pan or 2-quart container. Alternate spoonfuls of coffee and butter pecan ice cream into your pan. Once all the ice cream is in the pan, using one continuous motion, drag an offset spatula or butter knife through it from end to end and then side to side to create lines that are both horizontal and vertical.

Cover and place in freezer. Freeze for 6 hours or until firm.

TIPS:

• Make sure you are swirling all of your ice cream by having your spatula/knife lightly touch the bottom of the pan.
• For a super chunky ice cream you can fold in coarsely chopped dark chocolate into the coffee ice cream. For tips on how to prevent your chocolate from feeling gritty read this post.
• A smidgen of something is half a pinch or 1/32 of a teaspoon.
• Preparing your toasted pecans and/or chocolate pieces ahead of time and placing them in the freezer to chill before adding will help your ice cream set faster. (Ice creams full of chunks take longer to set, and pre-chilling the chunks makes for faster hardening times, which in turn means slightly smoother, creamier ice cream when it fully freezes.)
• Instead of instant coffee and water you can use 1/8 cup of any strong brewed coffee. (However, you will not get as much coffee flavor this way)
• I had some ceramic mini loaf pans that I used part of the ice cream to make two individual servings for dessert.

What’s even better than a delicious cup of coffee? Coffee that’s been infused with the flavor of ice cream. Yes, just like all the great tasting ice cream we know and love this coffee delivers the delicious flavor of our favorite ice creams but without the guilt! And, it’s a good thing because, like us, once you enjoy the taste of these incredible ice cream flavors in your favorite coffee mug you’ll be wanting more.

So pick your favorite, brew up a cup or two, and savor the sweetness with someone special.

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