Laura Tucker

Acorn Muffin Bites

October 12, 2020 by Laura Tucker Leave a Comment

This shop has been compensated by Inmar Intelligence and Entenmann’s® Little Bites. All opinions are mine alone. #SeasonOfLittleBites

When I decided to homeschool my daughter this year, I was excited at the freedom and the possibilities to venture beyond the books and discover new ways of learning through hands-on activities and adventures. The fall season is the perfect time to venture outdoors and study nature, and we’ve been enjoying collecting and gathering acorns, twigs, pinecones, and things of that nature to study more in our at-home kindergarten classroom.

After a recent outdoor scavenger hunt, my daughter’s fascination with acorns was beginning to bloom. She loved how they all had little “hats” on top, and she started her own collection of them inside an old glass jar. This prompted the wheels in my brain to begin turning up new ideas to spark her curiosity and imagination. I opened up a package of Entenmann’s Little Bites® Chocolate Chip muffins for her to enjoy for her afternoon snack, and the idea to create these Acorn Muffin Bites was quickly born!

Entenmann’s Little Bites® muffins have been a staple in our pantry for years. I love them because they contain no high fructose corn syrup and zero (0) grams of trans fat per serving, and she loves them because they’re perfectly soft, easy, and mess-free for her little hands, plus they contain real ingredients like blueberries, strawberries, and in this case – real chocolate chips! The muffins were already the perfect shape to use as the base of the acorn, so while she was snacking I headed back to the pantry to search for some melting chocolate, pretzel sticks and a few chocolate sprinkles to create our own little snack-craft project.

Realizing I needed to add a few things to my grocery list, I hopped online and added more Entenmann’s Little Bites® muffins to my cart, plus a few other things we needed around the house using Walmart’s Online Grocery service. I love being able to conveniently add items I need to my cart from my computer or phone and choosing a time to pick up my groceries at the store that works for me. With a busy homeschooling schedule, I’m thankful to be able to spend less time in-store and more learning and playtime with my girls!

Entenmann’s Little Bites® muffins are available nationwide and come in more than 8 varieties, so there’s truly a flavor to fit every snacking occasion. In addition to the chocolate chip muffins, I also picked up a package of Entenmann’s Little Bites® Blueberry Muffins and Entenmann’s Little Bites® Pumpkin muffins to further celebrate the fall season!

Once I had all ingredients needed on hand, I explained to my daughter that we were going to add a few new acorns to her beloved collection, but this time we weren’t going to keep them in a jar – we were going to eat them! She looked a little puzzled, but she was so excited when I told her that chocolate and sprinkles were involved. These acorn muffin bites are a perfect craft for little hands to get involved with, as there’s no actual cooking or baking required. All we needed was a little melted chocolate almond bark, chocolate sprinkles, and pretzel sticks that were broken in half.

Once the chocolate was melted in the microwave, we dipped the tops of the chocolate chip muffins into the melted chocolate and then added sprinkles on top. We then set them out on a plate to dry and inserted the pretzel stick in the top to serve as the stem. After about 20 minutes, the chocolate was dry and we began to snack away!

Creating these cute little acorn muffin bites using Entenmann’s Little Bites® muffins was a perfect homeschool (or anytime) activity to do with my daughter, and they were a wonderful way to celebrate the goodness found in the changing of the season this year! In addition to making fun snacks like these, we love to enjoy Entenmann’s Little Bites® muffins for any occasion, and we’ll soon be taking them with us on many more outdoor adventures! I love that they’re perfectly pre-portioned and portable your on-the-go needs. They’re a must-have in our house, and they certainly keep the smiles coming!

Next time you’re shopping in-store or online at Walmart, make sure you check out the variety of Entenmann’s Little Bites® muffins (like Pumpkin!) and other varieties such as Entenmann’s Little Bites® Fudge Brownies, plus other NEW flavors coming soon!

Mummy Peanut Butter Rice Krispie Treats

October 5, 2020 by Laura Tucker Leave a Comment

These Mummy Peanut Butter Rice Krispie Treats are a spook-tacular treat to serve this Halloween! They’re not your average rice krispie treats, either. They’re packed with peanut butter goodness, plus a smidge of white chocolate that makes them frighteningly scrumptious!

Halloween is lurking right around the corner, and I’ve been conjuring up a little Halloween-magic in the kitchen this weekend getting my girls into the spooky-spirit! My oldest really loves rice krispie treats, so we put together these delicious Mummy Peanut Butter Rice Krispie Treats using a slightly more sophisticated version of traditional rice krispie treats.

For these treats, I used my White Chocolate Peanut Butter Rice Krispie Treats recipe that I shared here a few weeks ago. Instead of these rice krispie treats having a sticky texture, they have a creamy and smooth bite to them thanks to a blend of chunky peanut butter and white chocolate almond bark! Add a little drizzle over the top to create a “mummified” look and a few candy eyes and you’ve got an instant Halloween hit!

Here’s a better look at the recipe if you’d like to give it a try!

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Mummy Peanut Butter Rice Krispie Treats

Ingredients

1/2 lb white almond bark (note: most packages are 1 lb exactly)
1 cup crunchy peanut butter
3 1/2 cups rice krispies cereal
1 1/2 cup miniature marshmallows
extra melted white almond bark for drizzle
Candy eyes

Instructions

In a double boiler, melt white almond bark and peanut butter together, stirring frequently
In a large bowl, combine cereal and marshmallows
Once peanut butter mixture is melted, pour over cereal and stir until well combined and marshmallows are melted
Spray 8x8 baking dish or brownie pan with non-stick cooking spray
Pour mixture into pan and gently press down with the back of a spoon to flatten and fill the space of the pan
Allow to set for 2-3 hours, or until treats are dried enough to hold their shape when cut
Melt additional almond bark (just a little bit will do!) and drizzle over treats to make the mummy wraps. While the almond bark is still wet, add candy eyes.
Enjoy!

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

Halloween Hack: There’s no need to cast a spell on your treats to get them to cut evenly every time! When making brownies and rice krispie treats, I love to use this brownie pan with a built in slicer to get perfect portions every time!

If you like these fun treats, you’ll LOVE these other fun Halloween snacks found right here on Southern Made Simple!

Do you like to make special treats for Halloween? What are some of your favorite confections to devour this time of year? Leave a comment below and share the Halloween-love!

Low Country Boil Foil Packs

September 21, 2020 by Laura Tucker 3 Comments

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #easylittlepotato

As we inch closer to the month of October, I can finally feel summer fading and the beginning of fall making its presence known. Summer lingers around for quite a long time here in the southern portion of Alabama, and while I’m ready for a new season to roll in, I’ll surely miss these long summer afternoons. While we had a wonderful summer despite the circumstances, I deeply missed gathering with friends and family and sharing food, fun and laughter with them. Here in my neck of the woods, there is no better way to send off the summer than to have a good old fashioned low country boil.

So what do you do when you can’t gather as a group for a low country boil like you used to? You simply scale down on the ingredients just a tad and make Low Country Boil Foil Packs in the oven or on the grill!

Making low country boil foil packs is a perfect way to satisfy your craving without having to make a ton of food for the masses. I made these packs for just my husband and I, and while we missed the social element of having a true low country boil, the flavors were absolutely spot on to the real thing, and cleanup was a breeze!

The key to getting the perfect flavors is all in the ingredients. One thing I really love about a low boil is that they actually require very few ingredients. To make these low county boil foil packs, you’ll need about a pound of white colossal shrimp, a few ears of yellow corn, sausage links, Creamer potatoes, olive oil and creole seasoning.

When choosing which potatoes to use in these low country boil foil packs, I made a beeline straight for The Little Potato Company Dynamic Duo Creamer potatoes in the 1.5 lb bag. When you’re making a foil pack that contains shrimp, it’s important to be aware of the cook time so as to not overcook the shrimp. Knowing that large baking potatoes take the longest time to cook, it’s important to choose a little-sized Creamer potato. The Little Potato Company really hits a home run with their bags of fresh Creamer potatoes. Little Time, Little Potatoes, Big Flavor – and that’s exactly what I’m going for!

All of the Creamer potatoes in their packages are consistently sized, so each one cooks to the same doneness. There is also no peeling or cleaning required either, as they’re meant to be eaten with their naturally nutritious skins on. These Creamer potatoes are the littlest in the potato family and are meant to be bite-sized, just like cherry tomatoes are in the tomato family. They have a beautifully creamy and buttery taste and a perfectly soft texture. They are absolutely the perfect Creamer potato to choose for a low country boil, especially a scaled down version just like these foil packets!

All ingredients needed to make these low country boil foil packs are available at your local Walmart. When purchasing the ingredients, I was able to add everything I needed to my cart using the Walmart Online Grocery Pickup app. I made sure to add my favorite varieties to my “favorites” in the app by clicking the heart in the top right so that I can come back to them quickly and repurchase them.

One thing I love the most about these foil packs is that there is very little prep work that needs to be done. It’s really as easy as chop, wrap and bake! To get things started, I emptied the bag of The Little Potato Company’s Creamer potatoes into a microwave safe bowl. The front of the package highlights that you can cook these Creamer potatoes in just 5 minutes in the microwave, which is fabulous for creating delicious meals in a jiffy! I opted to cook them about halfway, so 2.5-3 minutes before adding them to the foil packs just to make sure they cooked all the way through.

While the Creamer potatoes were in the microwave, I chopped the ears of corn into 3 or 4 small sections and chopped the sausage into wedges. I opted to keep the skin on the shrimp simply because it made me feel like I was enjoying all of this delicious food at a true boil. Sitting around a table and peeling and eating shrimp together is part of the fun at a low country boil in my opinion, so I wanted to accomplish something very similar with these foil packs. However, if you’re looking for an option that’s a little less messy, so ahead and peel the shrimp first before cooking.

Once all the ingredients were chopped and ready to go, I combined everything in a large mixing bowl and added the olive oil and creole seasoning. After giving it all a good shake to ensure all ingredients were coated with the oil and seasoning, I divided up the contents into foil packets and wrapped up each packet tightly, making sure there were no holes visible. You want to get the packets good and tight so that they food can steam together and cook in the juices of the sausage and shrimp.

After only 20 minutes in the oven, the foil packs are ready to be opened and devoured! Here’s a printable copy of the complete recipe if you’d like to give it a try:

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Low Country Boil Foil Packs

Prep Time5 mins

Cook Time18 mins

Ingredients

1 lb colossal white shrimp cleaned, peeled and deveined *see note
1.5 lb bag The Little Potato Company Fresh Creamer potatoes cooked in microwave according to package instructions
1 lb smoked sausage cut into 1 inch pieces
2 ears yellow corn cut into 4 pieces
1 Tbs creole seasoning
2 Tbs olive oil
1-2 garlic cloves per packet optional
fresh chopped parsley minced
salt and pepper to taste
lemon juice optional

Instructions

Preheat oven to 425 degrees
Cook The Little Potato Company Fresh Creamer potatoes in microwave according to package instructions. (I used the Dynamic Duo variety)
In a large bowl, combine all ingredients except garlic cloves and stir together until all ingredients are thoroughly coated in oil and seasoning
Tear off 4 sheets of foil (roughly 12x18 in size) and divide the mixture evenly into the middle of each packet If adding a clove of garlic, go ahead and do that now.
Roll up all sides of the foil to create a nice and tight packet, making sure there are no visible holes
Bake in oven for 18-20 minutes, or until all ingredients are thoroughly cooked
Garnish with additional fresh parsley and freshly squeezed lemon juice if desired
Enjoy!

Notes

I opted to not peel my shrimp in this recipe to make it feel more like a true authentic low country boil, however, if you're looking for less mess, go ahead and peel them ahead of time!

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

For a fun added touch, I served these foil packs to my family inside those little red plastic restaurant baskets lined with newspaper. Most low country boils are eaten around a large table lined with newspaper and the food is poured right down the middle of the table so people can grab the food right in front of them and eat. Adding the newspaper in the baskets made it feel like we were really getting to enjoy a true low country boil, but on a much simpler scale. It was fantastic!

If you’re missing fun activities involving food-related social gatherings like low country boils, getting creative and making substitutions like creating individual foil packs is a great way to relive some of those fun times again! Next time you’re at Walmart, swing by the produce section and look for The Little Potato Company Fresh Creamer potatoes to go along with your next meal, be it a low country boil or a simple side dish!

Butternut Squash Meatball Stroganoff

September 17, 2020 by Laura Tucker Leave a Comment

This post was sponsored by Carando as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

The changing of the seasons is always an exciting transitional time for me. While many changes have happened this year that weren’t exactly my favorite, I’m reminded that I can celebrate the newness of the season by making small and simple changes in my everyday life, such as in the meals I prepare for my family. As summer fades into fall, I’ve been finding new ways to utilize fall and winter produce into my cooking, and this recipe for Butternut Squash Meatball Stroganoff is a fun fall-inspired twist on a favorite classic dish!

Even though butternut squash is much thicker than summer squashes such as yellow squash and zucchini, it can be spiralized and turned into noodles to use in place of pasta in your favorite pasta dishes. I love that it has a more subtle flavor, making it easy to replace other ingredients without much change to the overall flavor. Using it in place of pasta is a wonderful way to increase your fiber intake and incorporate more vegetables into your overall diet.

Even though traditional stroganoff uses a wider noodle such as egg noodles, the spaghetti-like butternut squash noodles in this dish really make this Italian-style meal feel brand new, while keeping those classic stroganoff flavors that I’ve always loved.

Utilizing fresh ingredients in my meals is important to me, and incorporating fresh Carando Meatballs in this recipe added a perfect robust flavor that really gave it an authentic Italian style – and in less than 30 minutes! All Carando products are high quality and use premium Italian ingredients, and I was able to conveniently pick them up during my most recent grocery shopping trip in the refrigerated section of the meat department!

I selected the Carando Abruzzese Italian Style Meatballs, which are incredibly easy to prepare, convenient and have an amazing flavor. I simply placed them in the oven to bake according to their package instructions, and while they were baking I gathered all the ingredients I needed to make this dish and began to spiralize the butternut squash. Spiralizing a butternut squash using a hand spiralizer can be a bit tricky as the squash is very thick, so I recommend using a stand mixer attachment to get the job done if you have one. You can also often find spiralized vegetables in the produce section at your local grocery store.

After spiralizing the squash, I added it along with a little EVOO and minced garlic into a pan and sautéed the noodles over medium heat for about 10-12 minutes. It’s important to keep in mind that butternut squash noodles do not take on the exact same texture as traditional noodles, so expect them to have a bit of crispness to them. I love this difference, as it really gives this dish an element of freshness that it so satisfying!

While the butternut squash noodles were sautéing away, I added the butter and onion to another pan and cooked over medium-high heat for about 5 minutes, followed by the mushroom, salt and pepper. I cooked the mushrooms down for about 8-10 more minutes, or until the mushroom released their juices and the juices cooked off. Next, I added the flour and thyme to the mushroom mixture and stirred until all flour was moistened. Reducing the heat to a medium-low, I continued stirring the mixture, adding the beef broth a little at a time until a smooth gravy formed.

Next, add in the sour cream and stir it into the sauce, making sure it incorporates smoothly. Add in the meatballs and allow them to simmer in the sauce for several minutes before serving over butternut squash noodles. I sprinkled a little fresh parsley over mine for a finishing touch. Here’s a free printable copy of the recipe if you’d like to give it a try!

Print Recipe

Butternut Squash Meatball Stroganoff

Ingredients

1 package Carando Abruzzese Italian Style Meatballs cooked according to package instructions
4 cups butternut squash noodles Peeled, seeded and spiralized
1 Tbsp olive oil
1 tsp minced garlic
1 Tbsp butter
1 Tbsp olive oil
1/2 small yellow onion chopped
2 cups baby bella mushrooms sliced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme
1 Tbsp all purpose flour
1 cup beef broth
fresh parsley for garnish

Instructions

On a baking sheet, bake Carando Abruzzese Italian Style Meatballs according to package instructions
While meatballs are baking, peel the skin off of the butternut squash and cut the squash right at the point where it begins to bulb outward. Remove all seeds and discard. You'll use the long neck portion to spiralize.
Using a heavy duty spiralizer, carefully spiralize the butternut squash until you have about 4 cups worth
In a large pan, sautee butternut squash, olive oil and minced garlic together for 10-12 minutes, keeping a lid over the pan for most of the cook time
In a separate pan, add butter and chopped onion and cook over medium-high heat for about 5 minutes
Add in mushrooms, salt and pepper and continue to cook until juices have released from mushrooms and have cooked off, about 8-10 more minutes.
Reduce heat to medium-low heat and stir in flour and thyme until flour has coated the mushrooms and been thoroughly moistened by the oils in the pan
Next, add in beef broth a little at a time and stir until a smooth gravy forms
Add in the sour cream and stir it into the sauce, making sure it incorporates smoothly
Add in the meatballs and allow them to simmer in the sauce for several minutes before serving over butternut squash noodles.
Garnish with fresh parsley and serve immediately
Enjoy!

Notes

It's important to note that butternut squash noodles do not take on the same texture as traditional pasta. Butternut squash noodles will have a bit of a "snap" to them. After sautéeing them, check their texture to see if it is as a point that you prefer. If not, continue to cook for a few more minutes.

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

My husband and I planted butternut squash in our garden for the first time this year. Even though it is a winter squash, we had a small summer harvest and are hoping for a much larger winter harvest. I have been utilizing butternut squash in numerous recipes and have thoroughly enjoyed finding new ways to add a twist on classic dishes, such as this Butternut Squash Meatball Stroganoff. Using the butternut squash noodles in place of traditional noodles is a healthier alternative, and pairing them with fresh Carando Meatballs really made this dish feel sophisticated. Anything goes with Carando!

During my previous grocery shopping trip, I also picked up a package of Carando Sicilian Italian Style Meatballs, which I’ll soon be incorporating into a tomato based pasta dish with, you guessed it, butternut squash noodles! Italian-style dishes speak right to my heart, and I love that Carando meatballs make achieving those authentic Italian flavors so simple!

Have you ever recreated a classic or favorite dish by giving it an unconventional twist? No matter how you prepare it, Carando Meatballs are the perfect addition to help you create an authentic Italian-style meal in less than 30 minutes. Even though the butternut squash noodles were a shining star in this Butternut Squash Meatball Stroganoff recipe, the Carando Abruzzese Italian Style meatballs came through as the real MVP, and I’ll always keep a package on hand when I’m ready to sink my teeth into those robust Italian-style flavors!

Instant Pot Boiled Peanuts

September 15, 2020 by Laura Tucker Leave a Comment

These Instant Pot Boiled Peanuts are a certified southern delicacy, and the cook time is cut in half thanks to pressurized cooking! Go ahead and crack a few open – I bet you can’t eat just one!

I believe in the root of my soul that there is no southern delicacy finer than fresh boiled peanuts. There may be some that would challenge me on that notion, but they are entitled to their wrong opinion. There’s just something about seeing a hand painted sign on the side of the road that says “Fresh Boiled P-Nuts” that sparks a knee-jerk reaction to pull over right away and get a sack full. It’s like it’s just embedded in our DNA or something.

My grandfather was a peanut farmer in the Wiregrass area of Alabama, also known by many as The Peanut Capital of the World. Growing up in the southeastern corner of Alabama, peanuts were part of our culture. I remember many long days and nights as a child picking peanuts off of their vine while gathered around a truck bed packed to the brim, and I remember my parents getting out a huge stock pot and boiling the peanuts for hours, just so we could enjoy a batch of boiled peanuts. Those were some good memories.

This past weekend we made a visit to Enterprise, AL where I grew up to visit my mother. Her brother has been farming peanuts for what seems like forever, and we were all thrilled when he pulled into her driveway with a truck bed full for us to pick and bring back home with us. Once I got home, I poured my sack of green peanuts into my sink and washed all of the Alabama clay off of them to prep them to boil. Instead of reaching for my large stock pot, though, I reached for my Instant Pot to get the job done a little quicker.

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Instant Pot Boiled Peanuts

Equipment

Instant pot or pressure cooker

Ingredients

2 lbs fresh green peanuts
1/2 cup iodized salt
10 cups water

Instructions

Thoroughly wash and rinse any dirt and debris off of peanuts
Add 2 lbs of peanuts to instant pot and cover with water
Add salt and stir using a large wooden or slotted spoon
Close lid and seal properly
Cook on high pressure for 60 minutes
Allow pressure to release naturally
Remove lid and allow peanuts to sit in their salty water for an additional hour
Serve and enjoy

Notes

Please note that this recipe uses green peanuts and not dried or raw peanuts. If using raw peanuts, soak the peanuts for 30 minutes prior to cooking and increase cook time by 25-30 minutes.

Tried this recipe?

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After washing and rinsing the peanuts, I measured out 2 lbs worth and placed them inside my instant pot. I added 10 cups of water to cover my peanuts – but make sure you check your pot to make sure you’re not going past the recommended fill line. I then added in the salt and gave it a good stir. I set the the timer for 60 minutes on high pressure, then let the pressure naturally release after the timer went off. Overall, this equates to about 2 hours worth of cook time when you count the time it takes for the pot to come to pressure and to release pressure.

But we’re not quite done just yet. If you’re ready to dig into the boiled peanuts at this point, by all means go ahead. They’ll be delicious. However, my personal preference is to let them sit in the salty water for at least another hour. This really makes a big difference in the saltiness in my opinion, so taste test first before deciding to let them soak any longer. The key to that perfectly salty peanut flavor is in the soaking!

What’s the difference in green peanuts and raw peanuts?

I remember being so confused by the idea of “green” peanuts as a child. Really, they’re not green at all. This term simply means that they’ve been harvested straight from the ground and still retain a lot of their moisture, making a superior boiled peanut in my opinion. The term “raw peanuts” means that they’ve been sitting out for several days after harvest and have had more time to dry out a bit. Raw peanuts are 100% fine to boil, you’ll just have to soak them for a bit and increase their cook time a smidge.

My recipe for Instant Pot Boiled Peanuts is pretty simple – just water and salt is all you need. If you feel up to it, you can experiment with peanut flavors by adding in a little creole or hot sauce into the pot to create “Cajun” boiled peanuts. I typically add about 1/8 cup creole seasoning to mine to get that scrumptious spicy Cajun flavor!

If you’re looking for some more peanut goodness, I’ve got you covered! You’ll LOVE these peanut recipes found right here on Southern Made Simple!

No Bake Peanut Butter Pie | Peanut Butter Fudge | Peanut Butter Rice Krispie Treats | Peanut Butter Corn Flake Candy

Double Chocolate Peanut Butter Rice Krispie Treats

September 10, 2020 by Laura Tucker Leave a Comment

These Double Chocolate Peanut Butter Rice Krispie Treats so hauntingly good, you’ll snap, crackle and pop for more!

A few weeks ago I shared a recipe for White Chocolate Peanut Butter Rice Krispie Treats, and ever since then I’ve had this slight obsession with finding more ways to capture those flavors and textures in other treats. Peanut butter and chocolate go together better than just about anything in this world, and adding in the light crispy and crunchy flakes from rice cereal creates this irresistible concoction that good right down to the bone.

These aren’t your typical back-of-the-box rice krispie treats, but don’t let that frighten you away from making them! You can certainly make these with original rice cereal, but I reached for the cocoa krispies to make these chocolaty treats instead. You’ll also need half of a package of chocolate almond bark, a cup of peanut butter, a cup of Reese’s Pieces and miniature marshmallows.

Using a double boiler (I called it my cauldron when making Halloween treats) 😉 melt down 1/2 of a package of chocolate almond bark. Add in the cup of peanut butter and stir until it’s perfectly creamy and smooth. Add in cereal, marshmallows and candy in a large bowl. Pour the melted chocolate over the cereal and stir until everything is well coated.

Pour into a well greased brownie pan or 8×8 casserole dish. Pro tip: Spray your hand or the back of a spoon with nonstick cooking spray so you can press the mixture down evenly into the pan without making a total mess.

Here’s a free printable copy of the recipe if you’d like to give it a try!

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Double Chocolate & Peanut Butter Rice Krispie Treats

Ingredients

4 1/2 cups coco rice krispies cereal
1 lb chocolate almond bark (most packages of almond bark contain 2 lbs, so just break 1 package in half)
1 cup peanut butter
2 cups miniature marshmallows
1 cup Reese's pieces

Instructions

In a double boiler, melt chocolate almond bark and stir continuously until smooth
Add in peanut butter and stir until well combined
In a large bowl, combine cereal, marshmallows and Reese's Pieces
Pour melted chocolate and peanut butter over cereal mixture and stir until well combined
Spray a brownie pan or 8X8 baking dish thoroughly with nonstick cooking spray
Pour mixture into pan and press into all corners using your hand or a well greased spoon to make sure mixture spreads as evenly as possible
While mixture is still wet, add a few more candy pieces and cereal for garnish if desired
Allow to sit on counter until mixture firms up enough to cut - at least 2 hours
Cut into squares and enjoy!

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

Also, if you’re looking for a fool-proof way to get perfect and evenly cut bars, use a brownie pan like this one! I own this same one, and it’s a workhorse in my kitchen.

Once the treats have dried and set, just slice and serve! These Double Chocolate Peanut Butter Rice Krispie Treats go great with a tall glass of milk, and they’re perfect to serve for Halloween or fall celebrations!

Looking for more hauntingly fun Halloween treats? I’ve got it all right here on Southern Made Simple!

Butternut Squash Muffins

September 4, 2020 by Laura Tucker Leave a Comment

These Butternut Squash Muffins are a scrumptious way to start the morning. Each bite is cinnamon-y sweet, and the fresh butternut squash baked right in makes them perfectly moist. The sugary crumble on top is absolutely irresistible, too!

Alright, before I really dive into sharing all of the sweet details of this recipe, you and I need to make a pact, okay? Hold up your right hand and repeat after me: “I (state your full name) do solemnly swear that I will not tell Laura’s 5 year old daughter that these muffins contain a vegetable. I realize that in doing so I am jeopardizing the peace and harmony that she experiences at the breakfast table each time she prepares these muffins, and the last thing 2020 needs is a stealer of the peace.

Okay, phew. I feel like I can proceed now. Anyway, where were we? Oh yes, butternut squash. My fall-time favorite.

My butternut squash plants have done quite well this year, considering I planted a batch in the spring knowing good and well they’re a winter squash. I was just curious to see how they’d do, honestly, but I’ve still been pulling squash off of the vine here and there, and I’m hopeful to have an even bigger harvest this fall. Butternut squash are a cousin to pumpkins, and their flavors are quite similar. For all of those glorious “pumpkin-this” and “pumpkin-that” recipes circulating around Pinterest, you can use cooked and mashed butternut squash and make nearly the same thing. I do it all the time!

These are a petty basic muffin when it comes right down to it, but the cinnamon-y crumble on top always makes me come back for more. The added butternut squash makes these perfectly moist, and my kids devoured 2 a piece before I could even finish photographing them. Of course, I had to call them “magical unicorn sparkle muffins” in order for my 5 year old to eat them. One mention of butternut squash and she would hit the ground running. Y’all pray for me.

While it seems that my Instagram feed is already beginning to flood with fall decor, it’s kind of hard for me to get into the fall mood when it’s 100ºF in the shade here in south Alabama. Because these muffins are a little bit lighter on the fall flavors, I think they’re a good transitional treat to start baking this month, and especially as butternut squash is becoming more readily available in the supermarkets and in the garden.

Here’s a free printable copy of the recipe if you’d like to give it a try!

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Butternut Squash Muffins

Ingredients

2 cups all-purpose flour
1/3 cup brown sugar packed
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs beaten
3/4 cup mashed cooked butternut squash
3/4 cup light corn syrup
1/4 cup butter melted
1/4 cup vegetable oil
1 tsp vanilla extract

Crumble Topping

1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter cubed
1 1/2 tsp ground cinnamon

Instructions

Preheat oven to 400 F
In a large bowl, combine the first seven ingredients.
In another bowl, combine eggs, mashed butternut squash, corn syrup, butter, oil and vanilla
Stir into dry ingredients just until moistened.
Fill greased muffin tin or paper-lined muffin cups about halfway full.
In a small bowl, combine brown sugar and cinnamon
Cut in butter until crumby and sprinkle over each muffin tin
Bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
Allow to cool before removing from pan. Serve warm and enjoy!

Notes

To make these mini muffins, just adjust the cook time to 10 minutes.

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If you plan on doing some fall baking this upcoming season, here are a few of my must-haves in the kitchen, especially if these Butternut Squash Muffins are on the menu!

If you like this recipe, be sure to check out these other great recipes found right here on Southern Made Simple!

Brown Sugar Cinnamon Roasted Butternut Squash | Butternut Squash Oatmeal Raisin Cookies | Cinnamon Raisin Buttermilk Muffins | Snickerdoodle Mini Muffins

Fresh Apple Cake

August 28, 2020 by Laura Tucker Leave a Comment

This recipe for Fresh Apple Cake is truly like biting into a slice of old school southern baked goodness. The fresh apples keep the cake perfectly moist, and the pound-cake-like crust takes it over the top!

Let’s talk about cake for just a minute, shall we? You can never go wrong with a good old fashioned cake, but when it comes right down to it, I prefer mine without the icing. Sure, the icing on the cake is always the prettiest part, but too much sugar isn’t always a good thing, and I believe a cake being able to stand it’s own without adding all the frills really says a lot about the quality and goodness of the cake itself.

You wouldn’t cover up the golden delicious crust on a pound cake with icing, would you? Of course not! I prefer my cakes to be like that. Give me ALL the golden sugar-y crust and hold the icing, please!

Fresh apple cake has always been a favorite of mine. The fresh apples baked inside keep the cake amazingly moist, but perhaps the best part about this particular recipes is, as I mentioned earlier, the pound cake crust. There’s a special trick to accomplishing that crust, and it all has to do with how you grease your pan.

Sometimes we can be prone to reach for the non-stick cooking spray when a recipe calls for greasing the pan, but your cake will truly be lacking something special if you go that route. As I’ve said in previous posts, I do not cook with Crisco like so many old school southern recipes call for. My ONLY exception to that rule is when I’m baking a cake, especially a pound cake or a fresh apple cake like this one.

When baking a cake, you’ll want to “grease and flour” the pan to prevent your cake from sticking to the sides and falling apart. To grease the pan, you’re going to need to get your hands a little dirty. Technically, I suppose you could find a way around getting your hands dirty, but I prefer to use my hands to really get down into all of the crevices of the pan. You’ll want to take a scoop of Crisco and smear it ALL around the inside of the tube pan, making sure to not leave any area ungreased. Next, you’ll want to “flour” the pan, or in this case, use powdered sugar instead of flour. Trust me on this one.

Dusting the pan with flour or powdered sugar creates a line of defense between the Crisco and the cake batter. It prevents the Crisco from seeping into the batter as the cake bakes, yet still lets the batter rise up the sides of the pan. The Crisco creates a perfectly golden crunchy layer that is one of my favorite parts of this recipe, and you won’t have a difficult time releasing the bread from the pan. Before you pour the batter in the pan, be sure to dump any excess powdered sugar that didn’t stick to the Crisco into the trashcan.

Here’s a free printable copy of the recipe if you’d like to give it a try:

Print Recipe Pin Recipe

Fresh Apple Cake

Ingredients

1 1/2 cups vegetable oil
2 cups sugar
3 cups all purpose flour (Divide flour into 2 3/4 cups + 1/4 cup)
3 eggs
1 1/2 tsp baking soda
1/2 tsp salt
1 cup chopped pecans optional
1 tsp vanilla
4 apples (I use Red Delicious) peeled and chopped
Crisco and about 1/4 cup powdered sugar for greasing and dusting the pan

Instructions

Preheat oven to 300 F
Using a stand mixer, combine vegetable oil and sugar.
Add eggs one at a time and beat well.
In a separate bowl, mix pecans and 1/4 cup flour
In a separate large bowl, combine 2 3/4 cups flour, baking soda and salt and gradually add into the sugar mixture
Add floured pecans and vanilla
Fold in apples
Thoroughly grease a tube pan with crisco and "flour" the pan with powdered sugar. This creates an AMAZING crust, so don't skip this part!
Pour batter into greased pan and bake for 1 hr and 20 minutes
Test for doneness before removing from oven
Enjoy!

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Here are a few of my favorite must-have’s in the kitchen when baking a fresh apple cake, or any cake for that matter!

If you liked this recipe, be sure to check out these other great recipes found right here on Southern Made Simple!

Blueberry Cream Cheese Cake | Banana Nut Squash Bread | Lemon Poppy Seed Summer Squash Bread | Lemon Poppy Seed Bread | Grandmama’s Mini Lemon Cakes

White Chocolate Peanut Butter Rice Krispie Treats

August 6, 2020 by Laura Tucker 1 Comment

These White Chocolate Peanut Butter Rice Krispie Treats will absolutely melt in your mouth, and are a perfect combination of traditional rice krispie treats and a creamy peanut butter fudge that is absolutely irresistible!

I’m a big time peanut butter fan. My two girls share my same obsession with the creamy and peanut-buttery goodness of a spoonful of Jif, and it’s not an uncommon occurrence for us all to be snacking on a spoonful of peanut butter for our afternoon snack each day. Marshmallows come in at a close second with my girls when it comes to a favorite snack. I’ve been known to keep a handful of marshmallows sitting by my stove that I hand off to the girls when they start creeping into the kitchen and playing under my feet while I’m trying to cook. It keeps them occupied for .2 seconds – that is until they come marching back in snooping around for another one.

With an abundance of marshmallows and peanut butter on hand, it just felt right to whip up a batch of peanut butter rice krispie treats, but these aren’t just your ordinary rice krispie treats. These are made even sweeter with white almond bark, which is very similar to white chocolate that causes these treats to melt right in your mouth after your very first bite. They are divine!

Here’s a free printable copy of the recipe if you’d like to give it a try!

Print Recipe Pin Recipe

White Chocolate Peanut Butter Rice Krispie Treats

Prep Time15 mins

Total Time15 mins

Author: Southern Made Simple

Ingredients

1/2 lb white almond bark most packages are 1 lb exactly
1 cup crunchy peanut butter
3 cups rice krispies cereal
1 1/2 cup miniature marshmallows

Instructions

In a double boiler, melt white almond bark and peanut butter together, stirring frequently
In a large bowl, combine cereal and marshmallows
Once peanut butter mixture is melted, pour over cereal and stir until well combined and marshmallows are melted
Spray 8x8 baking dish or brownie pan with non-stick cooking spray
Pour mixture into pan and gently press down with the back of a spoon to flatten and fill the space of the pan
Allow to set for 2-3 hours, or until treats are dried enough to hold their shape when cut
Enjoy!

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Have you ever wondered how others are able to get their rice krispie treats to look so clean and pristine? It riddled my brain for years, as my rice krispie treats always looked very, well, homemade. To be clear, there is absolutely nothing wrong with that! But my heart longed for my White Chocolate Peanut Butter Rice Krispie Treatsto have neater edges and to have a fresh-from-the-bakery look to them. I spent so much time thinking people just had a steadier hand and a clearer eye for precision than I did when cutting their treats, only to realize that’s not the case at all. All of those clean edged confections and brownies are more than likely cut using a brownie pan with a built in slicer – and let me tell you, it’s a game changer!

Here’s a few of my top picks on Amazon for making these White Chocolate Peanut Butter Rice Krispie Treats:

If you like this recipe, be sure to check out these other great recipes found right here on Southern Made Simple!

No Bake Peanut Butter Pie | Peanut Butter Corn flake Candy | Peanut Butter Fudge | Guilt Free Peanut Butter Balls | Double Chocolate Peanut Butter Cup Brownies

Fried Apple Pies

August 2, 2020 by Laura Tucker Leave a Comment

These Fried Apple Pies are a classic dessert that’s perfect with a little powdered sugar or a scoop of ice cream on top and a tall glass of milk. Enjoy!

There’s just something almost magical about taking a bite into a fresh warm fried apple pie. The sweet cinnamon filling and the chunks of perfectly tender apples tucked inside bring out all the goodness of a classic apple pie, while the flaky buttermilk biscuit that holds it all together brings back memories of devouring fruit filled hand pies growing up. Every time I bite into a fried apple pie, I instantly think about walking the fairway at the county fair during the cooler months. The aroma of fried confections fills the air as you walk from booth to booth scoping out the latest food craze, and if you’re lucky you can find a fruit filled pie sprinkled with a layer of powdery white sugar, just like these.

Making fried apple pies is simple and inexpensive. You’ll need 4 apples, a can of refrigerated jumbo buttermilk biscuits, butter and a few pantry staples such as sugar, all purpose flour, cinnamon and a smidge of allspice. This is a great recipe for little hands to to help with in the kitchen, too. I used to love using a rolling pin to flatten dough when I was little, and flouring the surface (aka getting to make a mess on purpose) was always a highlight for me!

Once the apples are peeled and chopped, you’ll toss them into a pan with a little butter and cook on medium low for about 5 minutes, or until they’re tender. Remove the apples from heat and add in the sugar, flour, cinnamon and allspice and stir until well combined.

Allow the apples to cool down while the biscuit dough is flattened and the oil for frying is heating up. I highly recommend using a heavy rolling pin such as a marble rolling pin for rolling out dough. The weight helps make the biscuits perfectly flat and evenly thin.

Once the apples have cooled considerably, spoon a small amount into the center of each biscuit and fold the dough over. Use a fork to crimp the dough closed, as pictured below.

Here’s a few of my top kitchen picks to have when making fried pies:

Once the oil has reached the proper temperature, drop the hand pies in one at a time and cook for 2 minutes, making sure to flip them over at the halfway mark so they cook evenly. Place fried pies on a drying rack with paper towels positioned underneath to catch any excess grease dripping off the pies. Serve hot with powdered sugar or vanilla ice cream.

Here’s a free copy of the recipe if you’d like to give it a try:

Print Recipe Pin Recipe

Fried Apple Pies

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings: 8

Author: Southern Made Simple

Ingredients

4 apples peeled, cored and diced
3 Tbsp butter cubed
1/4 cup sugar
1 Tbsp all purpose flour
1 tsp cinnamon
1/4 tsp allspice
1 can 8ct Refrigerated Jumbo Buttermilk Biscuits
Oil for deep frying
Additional flour for dusting

Instructions

Heat oil in deep fryer to 350 F
In a large skillet, combine apples and butter and cook over medium low for about 5 minutes, or until apples are slightly tender. Stir frequently
Remove from heat in stir in flour, sugar, cinnamon and allspice until ingredients are well incorporated
Set aside to allow to cool
Using a heavy rolling pin roll out each biscuit on a well floured surface
Once apples are mostly cool, spoon a small amount onto the center of each flattened biscuit, being sure not to spread apples too close to the sides
Fold flattened biscuit over and crimp closed with a fork
Place in deep fryer basket and cook for 2 minutes, being sure to flip over after 1 minute
Remove from oil and set out on drying rack over paper towels
Serve warm with powdered sugar or ice cream
Enjoy!

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If you like this recipe for fried apple pies, be sure to check out these other great recipes found right here on Southern Made Simple!

Laura Tucker

This shop has been compensated by Inmar Intelligence and Entenmann’s® Little Bites. All opinions are mine alone. #SeasonOfLittleBites

Mummy Peanut Butter Rice Krispie Treats

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Low Country Boil Foil Packs

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This post was sponsored by Carando as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Butternut Squash Meatball Stroganoff

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Instant Pot Boiled Peanuts

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What’s the difference in green peanuts and raw peanuts?

Double Chocolate & Peanut Butter Rice Krispie Treats

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Butternut Squash Muffins

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Crumble Topping

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Fresh Apple Cake

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White Chocolate Peanut Butter Rice Krispie Treats

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Fried Apple Pies

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