Southern Made Simple

Keeping things simple with a smidge of Southern charm

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Father’s Day Breakfast: Bacon Bourbon French Toast Stacks

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What do you get a man that has just about everything? I always find myself scratching my head and asking myself this every year right before Father’s Day. My husband is a hard working man and the father of two little girls. He works tirelessly and loves endlessly, so picking out something special for him to celebrate his role as a father is important to me. He deserves the world, but I’m convinced if he tried to fit one more thing in that workshop of his, the room would bust at the seams and we’d have a big mess on our hands. He’s the king of gadgets and gizmos, and if he doesn’t have it in his shop, I can almost guarantee he’s got a part for it. And if you were to simply ask him, “Is there something special you’d like for Father’s Day?” he’d shrug, say he doesn’t know and that he doesn’t need anything. That’s always really helpful. 

Father's Day Breakfast: Bacon Bourbon French Toast Stacks

Even though I don’t usually receive a whole lot of clues about what the man wants, I’ve known him long enough to know that starting the day with a really nice breakfast is always guaranteed to make him smile. This tall stack of Bourbon Bacon French Toast is a Father’s Day favorite in our house, and the crispy layers of bacon paired with the bourbon or whiskey infused syrup make a really delicious combination! 

Father's Day Breakfast: Bacon Bourbon French Toast Stacks

I don’t know many people that don’t perk right up when they hear bacon sizzling in a pan. I use thick cut bacon in this recipe and make sure to cook extra in case there are any leftovers to enjoy the next morning. Bacon seldom makes it to the next day in our house, though. We really love bacon around here.  I also selected an artisan bread that was thick, fluffy and had a beautiful crust on the outside. It soaked up the egg mixture perfectly without making the bread too soggy. 

Father's Day Breakfast: Bacon Bourbon French Toast Stacks
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Ingredients

  • 8-10 slices bacon cooked
  • 8 slices artisan bread
  • 6 eggs
  • 3/4 cup whole milk
  • 1 1/2 Tbs whiskey or bourbon
  • 1/2 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup syrup
  • 1 Tbs whiskey or bourbon

Instructions

  • In a large bowl, combine eggs, milk, bourbon, vanilla, cinnamon and nutmeg and whisk together until well combined.
  • Preheat skillet or griddle to medium-low heat
  • Preheat oven to 350° F
  • Submerge 1 piece of bread into batter and allow to soak for about 30 seconds
  • Carefully remove bread and place on griddle. Cook for about 1 minute on each side
  • Set cooked french toast on a baking sheet. Once all french toast is cooked, place baking sheet in the oven and cook for about 12-15 minutes, or until french toast has become lightly golden and crispy around the edges
  • Layer pieces of cooked bacon throughout the stack of french toast when plating.
  • Combine 1/2 cup syrup with 1 Tbs bourbon and drizzle over pancakes. Serve immediately and enjoy!

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My husband prefers his French toast to be crispy on the outside, so I always pop them in the oven for about 15 minutes after I cook them on the griddle. This is optional, but it gives it a nice touch! You can also change up the amount of bourbon in this recipe or leave it out all together depending on taste preferences. I added a little whiskey to the egg batter, plus added a smidge to the syrup to give it a nice flavor. The amount in this recipe gives a pretty subtle flavor, so you can tone it down or turn it up as you please.

Father's Day Breakfast: Bacon Bourbon French Toast Stacks

Father’s Day falls on June 20th this year, so don’t forget to mark your calendars! Go ahead and stock up on the bacon and bread a few days in advance so you can sizzle up a nice tall stack of Bacon Bourbon French Toast for Father’s Day breakfast! Even if the father in your household is indecisive about what he wants for his big day, I can almost guarantee he wouldn’t be sad about sitting down to a plate of this French toast! 

Cream Cheese and Bacon Egg Salad

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Old fashioned egg salad isn’t for everyone. I totally get that. For me, egg salad falls into my “trust issues” category when it comes to food. I love egg salad, but I don’t love everyone’s egg salad. I’ve been to too many potlucks where I bit into a tiny triangular egg salad sandwich, only to find that whoever made it put something crunchy in it, like raw onions. The audacity.

Cream Cheese and Bacon Egg Salad

I’m teasing, of course. I know the way that I prefer my egg salad is not the same way that others might prefer it, but this particular post is to tell you about my absolute favorite way to eat egg salad, as it may be a little unconventional to some. If you want a sure fire way to hit a home run with your egg salad, you’ll need two things:

Cream cheese + Bacon

Real bacon. Not those artificial bacon bits. You’ll start with boiling your eggs, peeling and then separating the yolks from the whites. While the eggs are boiling, go ahead and get your bacon cooking. You’ll want to make sure when cooking your bacon that you don’t cook it to a crisp. You want the bacon to still be a little soft. It’s all fun and games until someone breaks a tooth hitting a piece of overcooked bacon in their egg salad. To quickly chop the bacon, I turn to these trusty herb shears to get the job done. If you don’t have a pair of herb shears in your kitchen, I highly recommend them!

Using a hand or a stand mixer, combine cooked egg yolks, softened cream cheese and softened butter until smooth. Next, add in mayonnaise, sweet relish and a little salt and pepper to taste. Next, fold in the bacon pieces and diced egg whites. Cover and chill for about an hour before serving. Here’s a free printable copy of my recipe if you’d like to give it a try!

(Note: This recipe is doubled to feed a larger crowd. Feel free to reduce the ingredients as you see fit.)

Cream Cheese and Bacon Egg Salad
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Cream Cheese and Bacon Egg Salad

Ingredients

  • 1 dozen hard boiled eggs peeled
  • 1 8oz package cream cheese softened
  • 4 Tbs salted butter softened
  • 6-8 slices bacon cooked until just slightly crispy and chopped into small pieces
  • 4 Tbs mayonnaise
  • 3 tsp sweet pickle relish more or less to taste
  • salt & pepper to taste

Instructions

  • After your eggs are boiled and peeled, slice each egg in half and place the yolks inside a large mixing bowl. Dice the egg whites and set aside.
  • Using a stand or a hand mixer, combine egg yolks, cream cheese and butter together until smooth.
  • Fold in remaining ingredients, making sure egg whites are folded in last.
  • Cover in an air tight container and refrigerate before serving
  • Serve on your choice of bread or crackers and enjoy!

Notes

This recipe is intended to feed several, so feel free to cut the recipe in half if you're just making enough for a few!

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My favorite way to eat this Cream Cheese and Bacon Egg Salad is on a fresh croissant from the grocery store bakery. You can usually find them fresh daily in 4-6 count packs. I also like to add a little lettuce to mine. Sometimes, though, I just prefer it with club or Ritz crackers. You can’t go wrong either way!

Cream Cheese and Bacon Egg Salad

Are you a fan of egg salad? (And completely out of curiosity – do you like onions in it? No shame, no shame!) If you’ve never tried egg salad with cream cheese and real bacon pieces in it, definitely give this Cream Cheese and Bacon Egg Salad a try! It’s a staple in my house during the summer months when sandwiches are on our lunch menu nearly every day!

Want to serve egg salad in a fun way? Add it along with a variety of different crackers to a summer charcuterie board, just like this one!

Corned Beef Patty Melt on King’s Hawaiian Bread

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This post was sponsored by King’s Hawaiian as a part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

What makes a sandwich a truly good sandwich? Is it the quality of the ingredients? The combination of ingredients? Perhaps it’s sticking to the basics and not veering too far from the way it’s always been made, or maybe it’s adding a twist to a classic dish to elevate it and make it feel new. For me, the answer to that question lies somewhere in between all of those notions, but one thing is for certain; it always starts with the bread.
I’ve been a huge fan of KING’S HAWAIIAN® Bread since the moment I first sank in teeth into one of their delicious sweet rolls many years ago. If I’m being honest, I could eat half a pack of sweet rolls for a meal. That’s how good they are! So when I spotted their Original Sliced Hawaiian Sweet Bread on the shelves at my local Target, I filled my shopping bag with multiple loaves. Previously I had only had KING’S HAWAIIAN® rolls and slider buns, so the idea of making one of my favorite sandwiches and enjoying it between two beautiful pillows of sliced Hawaiian Bread sounded pretty amazing to me.
The panini press in our house gets a lot of love. There are few things I find quite as comforting as a hot sandwich filled with tender meat, gooey cheese and toasted buttered bread. With St. Patrick’s Day fresh on the brain this month, I whipped up these Corned Beef Patty Melts with a little bit of a twist. Traditional corned beef patty melts, or Reuben sandwiches are made with sauerkraut, but I love to add a fresh element to mine by using angel hair cabbage for an added crunch. Rye bread is also typically used when making Reubens, but making them with KING’S HAWAIIAN® Bread really took this sandwich to a whole new level!
Making hot sandwiches using KING’S HAWAIIAN® Bread has been a great way to warm up as the cold of winter begins to exit out area and spring arrives. It’s absolutely irresistible any way you slice it, and I truly believe every sandwich is better when you make it with KING’S HAWAIIAN® Bread!
If you’re looking for a simple and satisfying sandwich melt to sink your teeth into, here’s a printable version of my recipe if you’d like to give it a try! 
Corned Beef Patty Melt on King's Hawaiian Bread
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Ingredients

For the Corned Beef

  • 3-4 lb corned beef brisket with seasoning packet
  • 1/2 medium onion quartered
  • 2 cups water

For the Sandwiches

  • 1 loaf KING'S HAWAIIAN® Original Sliced Sweet Bread
  • Corned Beef Brisket - cooked and sliced
  • 1 package sliced swiss cheese
  • fresh angel hair cabbage or sauerkraut if preferred
  • Russian or Thousand Island for serving

Instructions

For Corned Beef Brisket:

  • Using a pressure cooker, add corned beef, onion, seasoning packet and 2 cups water to pressure cooker, seal properly and cook on high pressure for 1 hr 30 minutes
  • Allow pressure to release naturally, then remove corned beef brisket onto a serving plate and allow to rest before cutting. Be sure to cut the brisket diagonally against the grain to avoid the meat becoming stringy.

For the Sandwich:

  • On a slice of Sliced Hawaiian Bread, smear a thin layer of either Russian or Thousand Island dressing, followed by a slice of swiss cheese, corned beef, cabbage (or sauerkraut) and another piece of bread.
  • Lightly butter the outside of the bread and place in a panini press or cook in a pan on the stove until the bread is golden and toasted and the cheese is melted
  • Serve immediately with chips, a pickle and a little extra dressing for dipping

Tried this recipe?

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What makes a sandwich truly great in your eyes? Is it the ingredients? Is it the bread? Maybe it’s somewhere in between. Next time you’re at Target, swing by the bread aisle and grab a loaf or two of KING’S HAWAIIAN® Original Sliced Hawaiian Sweet Bread to elevate all of your sandwiches to a new level! Also be on the lookout for new Honey Wheat Sliced Bread when it launches at Target this coming April! 

Strawberry Cheesecake Brownie Trifles

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

We’re finally rounding the corner on our final weeks of winter, and each day when I go outside I can feel the warmth and promise of spring on my skin. Spring is such a glorious season filled with growth and newness, and one of my favorite ways to celebrate the arrival of spring is to support local farmers as they bring out their bundles of fresh produce grown in our area.

There is something so euphoric about sinking your teeth into a fresh, plump, and juicy strawberry. One bite sends me daydreaming of all the glorious fruits my family will be enjoying as we march onward into spring and summer. This weekend when I was reaching for my carton of strawberries in the refrigerator for a little pick-me-up snack, I had a pretty sweet idea for a way to “level-up” my love for strawberries with simple and decadent dessert – these no-bake Strawberry Cheesecake Brownie Trifles!

No-bake cheesecake trifles are a simple dessert that requires minimal effort, so they’re easy to whip up, easy to serve, and fun to eat! I start with a bottom layer of cubed brownies, followed by a layer of cheesecake filling, topped with fresh strawberries, a simple strawberry compote, and a smidge of whipped cream on top! My not-so-secret weapon to making this dessert extra delicious is Truvia® Sweet Complete® Granulated All-Purpose Sweetener​ in the brownies and strawberry compote, and Truvia® Sweet Complete® Confectioner’s Sweetener​ in the cream cheese filling. You can find both of these products online or in-store at your local Publix!

Perhaps one of my favorite things about using Truvia® Sweet Complete® Granulated Sweetener​ in my baking is that it measures cup-for-cup with sugar for replacement in any recipe. It’s sweetened with stevia, is Keto-friendly, and contains zero calories per serving, making it a perfect option for sweetening your coffee, tea, or baking and browning in your favorite treats!

For the base of these Strawberry Cheesecake Brownie Trifles, I started with making a delicious brownie sweetened with Truvia® Sweet Complete® Granulated Sweetener​ and just 1/2 cup of milk chocolate chips to keep the sugar content of the brownies relatively low. I love using this brownie recipe when creating layered desserts because they make a firmer brownie instead of one that is super gooey and fudgy, making them perfect for dicing into cubes and maintaining their structure when layering cream cheese on top!

Once the brownies were out of the oven, I allowed them to cool before cubing. I then added a small handful of cubed brownie pieces into the bottom of a small serving jar. To make the cream cheese filling, I combined two 8 oz packages of softened cream cheese, 1 1/2 cup Truvia® Sweet Complete® Confectioner’s Sweetener​ and 1 1/2 teaspoon vanilla extra and blended until smooth and creamy.

Truvia® Sweet Complete® Confectioner’s Sweetener​ also measures and sweetens just like regular confectioners sugar in all of your favorite recipes, making it a perfect option if you’re looking to reduce the amount of traditional sugar used in your recipes. Once the cream cheese mixture was complete, I added it into a piping bag and piped a thick layer on top of the brownie pieces in the serving jar.

Next, I diced a small handful of fresh strawberries to add on top of the layer of cheesecake filling. The “icing on the cake” is this simple strawberry compote I whipped up to pour on top of the fresh strawberries. I make this same strawberry compote frequently on the weekends to serve on top of pancakes, waffles, and fresh pound cake!

To make the compote, simply add 2 cups fresh diced strawberries into a saucepan, followed by 1/2 cup Truvia® Sweet Complete® Granulated Sweetener​, 1/4 cup water, 1/2 tsp vanilla extract, and 1 tsp cinnamon. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 12-14 minutes, making sure to stir frequently. This process will break down the sugars in the strawberries, making a thick syrup-like concoction that pairs perfectly with these Strawberry Cheesecake Brownie Trifles!

Once you layer a little strawberry compote on top, you can garnish the dessert with a little whipped topping if you like! Here’s a full version of the recipe if you’d like to give it a try:

Strawberry Cheesecake Brownie Trifles
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Strawberry Cheesecake Brownie Trifles

Ingredients

For Brownies:

  • 10 Tbs salted butter melted
  • 1 cup Truvia® Sweet Complete® Granulated All-Purpose Sweetener
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup melted milk chocolate chips
  • 3/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp salt

For Cheesecake Filling:

  • 2 8oz packages cream cheese softened
  • 1 ½ cup Truvia® Sweet Complete® Confectioner's Sweetener
  • 1 ½ tsp vanilla extract

For Strawberry Compote:

  • 4 cups fresh strawberries diced and divided
  • ½ cup Truvia® Sweet Complete® Granulated Sweetener
  • 1/2 tsp vanilla extract
  • ¼ cup water
  • 1 tsp cinnamon

Instructions

For Brownies:

  • Preheat oven to 350°F and spray an 8x8 baking dish with nonstick cooking spray
  • In a large microwave safe bowl, melt butter completely and whisk in 1 cup Truvia® Sweet Complete® Granulated Sweetener
  • Add in eggs and vanilla and whisk thoroughly
  • Fold in melted chocolate
  • Using a rubber spatula, gently fold in flour, cocoa powder and salt until just combined, being careful not to overmix.
  • Pour into greased baking pan and bake for 30 minutes.
  • Remove from oven and allow to cool before cutting into cubes to assemble strawberry cheesecake brownie trifles.

For Cheesecake Filling:

  • Using a mixer, beat together all ingredients in a large bowl until well combined. Transfer mixture into piping bags and pipe a thick layer on top of brownie pieces in the serving jar
  • Set in the refrigerator for 15-20 minutes to allow the mixture to firm back up before adding the next layer.
  • Dice about 2 cups worth of fresh strawberries and add a handful on top of the cheesecake filling in each serving glass.

Strawberry Compote:

  • Add only 2 cups worth of the diced strawberries to a medium saucepan and add all remaining ingredients. Bring to a boil.
  • Reduce heat and allow to simmer 12-14 minutes, being sure to stir occasionally. Sauce will gradually thicken and become syrup-like.
  • Remove from heat and allow to cool briefly
  • Add remaining 2 cups of fresh strawberries on top of the layer of cheesecake filling, followed by a spoonful of strawberry compote.
  • Garnish with whipped topping and serve.

Tried this recipe?

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Coupon Alert:

Next time you head out to your local Publix, make sure you grab this money-saving coupon! Right now, you can save $1.50 on any ONE (1) package of Truvia® Stevia Sweetener​. Offer valid 3/18 – 4/15.

​

These Strawberry Cheesecake Brownie Trifles are the perfect way to ring in the spring season, and swapping out traditional sugar and replacing it with Truvia® Sweet Complete® Sweeteners​ makes for a winning combination in my book! You can find both Truvia® Sweet Complete® Granulated Sweetener​ and Truvia® Sweet Complete® Confectioner’s Sweetener​ in the baking aisle at your local Publix, so be sure to grab that coupon before your next shopping trip!

What will you be sweetening this spring with your Truvia® Sweet Complete® Sweeteners​? Leave a comment below and share the love!

Corned Beef & Cabbage Egg Rolls

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St. Patrick’s Day has been heavy on my brain for the last few weeks, and last weekend I decided to do a little fusion of Irish and Asian cuisine when I made these scrumptious Corned Beef & Cabbage Egg Rolls! They’re very similar to a classic reuben, only wrapped up and fried to golden perfection and dipped in a little thousand island!

Corned Beef & Cabbage Egg Rolls

Y’all already know how I feel about egg rolls. You’ve seen them quite a few times here on Southern Made Simple! (Cajun Dirty Rice Egg Rolls, BBQ Egg Rolls, Taco Egg Rolls, Sweet Potato Casserole Egg rolls – just to name a few!) I’m not sure what my fascination is exactly, but I just can’t get enough of them. They’re a great appetizer that you get to eat with your hands, and honestly what’s not to love about that?!

Corned Beef & Cabbage Egg Rolls

Usually during this time of year you can find corned beef brisket for a pretty good price in the supermarkets. My friend Kathleen over at Grits and Gouda has a wonderful and simple tutorial for how to cook your corned beef in the Instant Pot, which is exactly how I cooked mine to make these corned beef & cabbage egg rolls! 

Corned Beef & Cabbage Egg Rolls

To make these egg rolls, simply prepare the brisket and allow it to cool. Shred the brisket as finely as you can, then layer a small amount onto an egg roll wrapper, followed by a layer of shredded swiss cheese and then a layer of shredded angel hair cabbage. Roll it all up, drop it in the fryer for a few minutes and voila! 

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

Corned Beef & Cabbage Egg Rolls
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Corned Beef and Cabbage Egg Rolls

Ingredients

For Corned Beef Brisket:

  • 3-4 lbs Corned Beef Brisket + seasoning packet included with corned beef
  • 1 medium onion sliced
  • 2 cups water

For Egg Rolls:

  • 1 package egg roll wrappers you can find these in the produce section
  • 1 bag shredded angel hair cabbage
  • 2 cups shredded swiss cheese
  • Shredded corned beef brisket
  • Thousand Island for dipping
  • oil for frying

Instructions

For Corned Beef Brisket:

  • To prepare the corned beef brisket, I use my Instant Pot. Place brisket inside Instant pot and pour water, seasoning packet and onion on top. (If you don't want to use an Instant pot, prepare the brisket according to package instructions if available)
  • Secure lid and make sure the valve is set to seal.
  • Set Instant Pot to manual high pressure and cook for 1 1/2 hours
  • Allow the Instant Pot to release pressure naturally for roughly 15 minutes, then do a quick release.
  • Remove brisket to a cutting board or large plate and allow to rest until mostly cool.
  • Shred the brisket with a fork, and then use a knife to cut the shredded meat into smaller portions to make wrapping in an egg roll wrapper easier.

To Assemble Egg Rolls:

  • Preheat oil in deep fryer to 350 F
  • Lay egg roll wrapper sideways with one corner pointing towards you.
  • About 1/4 of the way up the egg roll wrapper, layer a small portion of shredded corned beef, followed by shredded swiss cheese and then shredded cabbage. Be careful not to overfill. Roll the wrapper carefully, tucking in sides midway through the roll. Seal edges with either water or an egg wash.
  • Start by frying just one egg roll at a time - submerge egg roll in preheated oil for 4-5 minutes, turning once during cook time.
  • Remove from oil and transfer to wire rack to drip off excess oil. Cut into egg roll to make sure it is fully cooked all the way through. If not, adjust your cook time slightly.
  • Fry remaining batch of egg rolls and serve with Thousand Island sauce or your favorite dipping sauce. Enjoy!

Tried this recipe?

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

Corned Beef & Cabbage Egg Rolls

If you have extra egg rolls left over, I’ve found that they reheat best when popped in an air fryer for a few minutes. I like to dip mine in thousand island dressing, but Russian dressing or even a BBQ sauce would be a great option! While this dish isn’t truly an Irish dish, it’s still a fun little twist on the classic Irish Corned Beef and Cabbage dish, and it’s a perfect appetizer to serve for your St. Patrick’s Day celebration! 

Looking for a few more St. Patrick’s Day inspired dishes? Here’s a few you might like!

Irish Soda Bread | Irish Soda Bread Pudding with Bailey’s Caramel Cream Sauce | Bailey’s No Bake Cheesecake Trifles |  Shamrock Sugar Cookies | St. Patrick’s Day Sugar Wafers | St. Patrick’s Day Snack Crafts for Kids

Bailey’s No Bake Cheesecake Trifles

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These Bailey’s No Bake Cheesecake Trifles are a wonderful way to ring in St. Patrick’s Day! With a hint of Bailey’s Irish Cream and a few sprinkles on top, what’s not to love? 

Bailey's No Bake Cheesecake Trifles

Earlier last week I shared a scrumptiously indulgent breakfast using traditional Irish Soda Bread and transformed it into a bread pudding using Bailey’s Irish Cream Liqueur. St. Patrick’s Day is something I’m leaning a little more into these days. I’ve been finding so much joy and value in learning about my heritage and Irish culture, and my favorite ways to do that are through music and food. 

And speaking of Irish music, I highly recommend giving the song The Rattlin’ Bog a listen. It’s a classic Irish song that’s been around for what seems like forever. Be warned – it’s insanely catchy, so you might get it stuck in your head for days. My kids have been bouncing off of the walls for days chanting it. 😉 

Bailey's No Bake Cheesecake Trifles

Since I had the bottle of Bailey’s on hand from my previous recipe, I decided to give it a whirl in a no-bake cheesecake dessert. No bake cheesecakes are my jam. I especially love serving them in these small little parfait jars that I found on Amazon. They’re a perfect small-sized portion for an indulgent treat such as these! 

Bailey's No Bake Cheesecake Trifles

I start with a layer of crushed ginger snaps. You can use crushed graham crackers, but I really love the bite of ginger paired with the liqueur. The cream cheese mixture is simple – 2 bricks of cream cheese, 1 1/2 cup confectioners sugar and 1/4 cup Bailey’s. Spoon a small amount of gingersnap crumbs into the bottom of the serving glasses. Then pipe the cream cheese filling into the jars and set in the refrigerator for a bit to firm back up. Top with whipped topping and a few sprinkles and you’ve got a sweet St. Patrick’s Day treat! 

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

Print Recipe

Bailey's No Bake Cheesecake Trifles

Ingredients

Bottom Layer Crust

  • 20-25 ginger snaps crushed
  • 4 Tbs butter (I use Kerrygold Pure Irish Butter) melted

Cream Cheese Filling

  • 2 8 oz packages cream cheese softened
  • 1 1/2 cup confectioners sugar
  • 1/4 cup Bailey's Irish Cream Liqueur

Instructions

Crust:

  • Using a blender or food processor, pulse ginger snaps until just slightly course
  • Pour melted butter over crumb mixture and stir
  • Spoon crumb mixture into the bottom of serving glasses and press lightly to compact

Cream Cheese Mixture:

  • Using a mixer, beat together all ingredients in a large bowl until well combined. If mixture it too liquidy, add a little more confectioners sugar.
  • Transfer mixture into a piping bag and pipe a thick layer over ginger snap crumbs
  • Refrigerate until cream cheese mixture firms back up - about an hour
  • Top with whipped cream, sprinkles or caramel sauce
  • Enjoy!

Tried this recipe?

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

By the way, here’s that recipe for  Irish Soda Bread Pudding with Bailey’s Caramel Cream Sauce that I mentioned earlier. If you have a little Bailey’s left over, use it to make this dish for an extra sweet breakfast! Irish Soda Bread Pudding with Bailey's Caramel Cream Sauce

Looking for more delicious Irish inspired recipes to celebrate St. Patrick’s Day? Check out these posts found right here on Southern Made Simple! 
Irish Soda Bread | Irish Soda Bread Pudding with Bailey’s Caramel Cream Sauce | Shamrock Sugar Cookies | St. Patrick’s Day Sugar Wafers | St. Patrick’s Day Snack Crafts for Kids

How will you celebrate St. Patrick’s Day this year? Do you have a favorite way of celebrating? Will you be adding these Bailey’s No Bake Cheesecake Trifles to your menu?  Leave a comment below and share the love! 

Celebrating National Peanut Month – Peanut Snack Board

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Growing up right next door to the peanut capital of the world in the wiregrass region of Alabama, I’m no stranger to the importance of peanuts and the impact they have had in our great state. I am the proud granddaughter of a peanut farmer who farmed peanuts in Dale County for over 65 years, starting at the young age of 13. My hometown of Enterprise, AL has a statue seated in the center of downtown dedicated to the boll weevil, which crippled the cotton industry and forced farmers to turn to peanuts in order to keep their farms and families alive. The growth of peanut production had a profound impact on the economy, and now approximately half of all peanuts produced in the United States are grown right here in Alabama.

Peanut Snack Board

March 1st kicks off National Peanut Month, and what better way to celebrate the crop that turned our state around than with a peanut-themed snack board filled to the brim with all sorts of peanut concoctions and confections! My family loves to make snack boards on the weekend and graze on them all throughout the day. Making a peanut-themed snack board is perfect for getting a good dose of protein and many other nutrients. Peanuts are actually considered a superfood as they deliver superior health benefits in a very small serving. In fact, studies have shown that small amounts of peanut consumption has been associated with a reduced risk of cancer, diabetes and heart disease. Grabbing a handful of lightly salted peanuts to snack on is an excellent choice for your health, and indulging in the goodness of creamy peanut butter cup or peanut butter cookie is certainly good for the soul!

Sugar Roasted Peanuts

Included in my peanut-themed snack board are peanuts served 4 ways: boiled, roasted, sugar roasted and parched. Each way is deliciously different from the next, and it offers a little something for everybody to accommodate their taste preferences. Boiled peanuts are certainly the way to my heart and will always take first prize in my book, but sugar roasted peanuts come in at a respectable second. 

Instant Pot Boiled Peanuts

Also included in my peanut-themed snack board is an assortment of peanut goodies, such as peanut butter cookies, peanut butter cups, peanut butter flavored cereal, various peanut candies and a small bowl of peanut butter to spread on graham crackers. Adding a small bowl of jelly to the board is also a fun idea and allows snackers to make their own mini PB&J crackers!

Peanut Snack Board

I’ve always felt that peanuts are a part of my DNA. There’s just something so euphoric about pulling fresh peanuts off the vine, cracking open a parched peanut at a ball game, or dropping a batch of green peanuts into a pot to boil. I’ll always remember the amazing smell of the peanut mills driving through my hometown growing up, and I’ll always be grateful for the impact they had on my grandfather’s family as the years went on. 

Peanut Snack Board

Throughout the month of march, I encourage you to intentionally incorporate peanuts into your diet and to scope out ways to support local farmers and purchase peanuts grown right here in Alabama. It may not be harvest season, but you can still shop local and benefit Alabama farmers by visiting your local co-op to find a variety of peanuts to stock your own peanut-themed snack board!

Irish Soda Bread Pudding with Bailey’s Caramel Cream Sauce

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This recipe for Irish Soda Bread Pudding with Bailey’s Caramel Cream Sauce is a delicious way to liven up traditional Irish Soda Bread and transform it into a scrumptious breakfast with a hint of Bailey’s Irish Cream liqueur – just in time for St Patrick’s Day!  

Irish Soda Bread Pudding with Bailey's Caramel Cream Sauce

This past weekend we broke out a few St. Patrick’s Day decorations and began decorating our home with lots of green,  sparkly shamrocks and a few lovely little leprechaun figurines.  Last year was the first year we actually put out decorations for the holiday, but because we’re homeschooling until the end of this school year I thought it would be a great way to tie our heritage into our curriculum and to freshen up our “classroom” with something new and fun to look at. I put a loaf of Irish Soda Bread into the oven and asked Alexa to play Irish music for us to tap our toes to while we decorated. It was such a fun way to spend our Saturday!

Irish Soda Bread Pudding with Bailey's Caramel Cream Sauce

Last year around this time I shared a recipe for how to make Irish Soda Bread with you all. When I was a teenager I had the opportunity to travel to Ireland, and while visiting a rural farm there I got to make Irish Soda Bread and dance the night away to Irish folk music with local teens my age. It’s one of my favorite memories to date, and for that reason Irish Soda Bread will always hold a very special place in my heart. Soda bread is a very no-frills type of bread. You only need 4 ingredients to make it, and you don’t even have to knead it! The acid in the buttermilk combined with the baking soda give this bread a bit of a rise, and the “X” carved into the center is said to ward off the devil in your home. It also helps the center of the dough cook all the way through, but I like the thought of keeping the devil out of my home (and my bread) much better! ?
Irish Soda Bread Pudding with Bailey's Caramel Cream Sauce

We always enjoy our soda bread with a pad of butter and a little jam on top, but this time I had a specific vision in mind to transform our loaf of soda bread into something extra sweet to enjoy for breakfast the next day.

Irish Soda Bread Pudding with Bailey's Caramel Cream Sauce

At the end of the day, I took the remaining soda bread, cubed it with a serrated knife and spread the bread cubes onto a baking sheet to lightly toast them. I whipped up a mixture of eggs, sugar, milk, plain yogurt, vanilla, cinnamon and a smidge of Bailey’s Irish Cream liqueur and poured it over the bread crumbs in a large 9×13 casserole dish and folded in a cup of raisins. I covered it and placed it in the fridge overnight to let the bread really soak up the liquid. The next morning I popped it in the oven and whipped up a homemade caramel sauce to pour over it when it came out of the oven. Making a bread pudding out of Irish Soda Bread is going to be an annual thing in our house for sure, and it’s a great way to use up day-old soda bread!


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

Irish Soda Bread Pudding with Bailey's Caramel Cream Sauce
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Irish Soda Bread Pudding with Bailey's Caramel Cream Sauce

Ingredients

For Soda Bread:

  • 4 cups all purpose flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 3/4 cup buttermilk

For Irish Soda Bread Pudding:

  • 1 loaf Irish Soda Bread cubed
  • 1 cup raisins
  • 8 eggs
  • 1 cup milk
  • 1/4 cup Bailey's Irish Cream liqueur add more or less to taste
  • 1 cup plain yogurt
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon

For Bailey's Caramel Sauce:

  • 1 cup white sugar
  • 1/2 cup water
  • 5 Tbs Salted Irish Butter I use Kerrygold brand
  • 3/4 cup heavy whipping cream
  • 1/4 tsp vanilla
  • 2 Tbs Bailey's Irish Cream Liqueur more or less to taste

Instructions

For Irish Soda Bread:

  • Preheat oven to 425 F
  • Grease a round 9 inch cake pan and set aside
  • In a large mixing bowl, combine dry ingredients
  • Create a well in the center of the flour mixture and pour buttermilk into center
  • Using a rubber spatula, gently fold the flour mixture into the wet center in a circular motion, making sure to stir until ingredients are just combined. Be careful not to overwork the dough.
  • On a well floured surface, turn out dough and gently work it into an even round shape about 8 inches in diameter. I like to pat a little extra flour on top of mine, but that's optional.
  • Place dough in greased pan and make a cross using a knife in the top of the dough. Place another 9 inch round cake pan on top
  • Bake for 25 minutes, then remove top pan and continue to bake for an additional 10 minutes, or until a nice golden crust forms.

For Irish Soda Bread Pudding

  • Preheat oven to 300 F
  • Cube soda bread and place bread cubes on baking sheet
  • Lightly toast for 15-20 minutes
  • While bread is toasting, pour 1 cup of raisings into a bowl of warm water to rehydrate them
  • Pour toasted bread cubes into greased 9x13 casserole dish
  • In a large bowl, combine eggs, milk, yogurt, sugar, vanilla cinnamon and Irish cream liqueur
  • Drain water off of raising and toss them into the casserole dish with the bread cubes
  • Pour egg mixture over bread cubes, trying to make sure each cube of bread is covered with some of the mixture
  • For best results, cover and refrigerate overnight to allow the bread to really soak up the liquid. If time does not permit, you can go ahead and bake now.
  • Preheat oven to 350 F
  • Uncover dish and bake for 40-45 minutes
  • Serve with hot Bailey's Caramel Cream Sauce and enjoy!

Bailey's Caramel Cream Sauce:

  • Add 1/2 cup water to small saucepan and bring to a boil
  • Whisk sugar into boiling water and bring up to a rapid boil
  • Reduce heat to medium-low and cover with a lid. Allow to boil for 6-8 minutes, or until sugar and water begin to turn an amber brown color.
  • Gently add in cubed butter, making sure not to splatter the mixture onto your hands. Whisk vigorously as the mixture will begin to bubble quickly
  • Slowly add in the heavy whipping cream and whisk until foaming mostly subsides
  • Add in vanilla and liqueur. Bring mixture back to a boil just to thicken, then remove completely from heat and allow to cool slightly before serving.
  • Pour over Irish Soda Bread Pudding and store remaining in a jar and keep refrigerated. Enjoy!

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The caramel sauce will keep in a fridge for a few weeks, and in my eyes it’s basically the equivalent of liquid gold. It’s the star of this Irish Soda Bread Pudding, and I can assure you it’ll be good on just about anything. I only added a small amount of liqueur to mine, but you can certainly add more if that’s your thing! 

Irish Soda Bread Pudding with Bailey's Caramel Cream Sauce

If you like this recipe for Irish Soda Bread Pudding with Bailey’s Caramel Cream Sauce, be sure to check out these other fun recipes for St. Patrick’s Day right here on Southern Made Simple!

Irish Soda Bread |Shamrock Sugar Cookies | St. Patrick’s Day Sugar Wafers | St. Patrick’s Day Snack Crafts for Kids

 

Strawberry Brownies

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These Strawberry Brownies are a sweet treat that I’ve had tucked away in my old recipe binder for nearly a decade. They’re a Valentine’s Day favorite around here, and they come together with just a few ingredients! They’re actually one of the very first recipes that I ever shared on this blog back in 2015, and now I’m bringing them back to life with a few new photos to share with you just in time to make your Valentine’s Day extra sweet!

Strawberry Brownies

Years ago before I had children, I taught Sunday school for a few years. The kids in my class would always request that I bring a plate full of these strawberry brownies, even though it wasn’t anywhere close to Valentine’s Day. I always kept a couple of boxes of Strawberry cake mix on hand so I could whip them up on the fly before Sunday School to surprise them with their favorite special treat. I’m always amazed at the wonders you can do with a simple box of cake mix. Next to sliced bread, I think they’re one of my favorite culinary conveniences!

Strawberry Brownies

The glaze on the brownies is the star of the show, and it’s poured over the baked brownies while they’re still hot right out of the oven. The brownies will soak up a good bit of the glaze, giving them a gooey and dense middle layer that is absolutely irresistible!

Strawberry Brownies

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

Strawberry Brownies
Print Recipe Pin Recipe

Strawberry Brownies

Ingredients

For Strawberry Brownie Mix:

  • 1 box strawberry cake mix
  • 2 large eggs
  • 1/3 cup vegetable oil

For Glaze:

  • 1 cup powdered sugar
  • 2 Tbs water

Instructions

  • Preheat oven to 350 F
  • Spray an 8x8 square dish with nonstick cooking spray
  • Combine cake mix, eggs and vegetable oil until just combined and all lumps are smooth - do not not over mix! Batter will be very thick.
  • Pour into greased baking dish and bake 30-32 minutes, or until brownies are set (brownies will continue to cook and firm up a little while cooling, but you want them to still be a little dense in the middle)
  • In a separate bowl, whisk together powdered sugar and water and pour over brownies while they're still warm.
  • Allow brownies to mostly cool before cutting
  • Enjoy!

Tried this recipe?

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

Strawberry Brownies

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

Strawberry Milkshake Cookies | Strawberry Lemonade | Strawberry French Toast Bake | Fresh Strawberry Pie |  Valentine’s Day Snack Crafts for Kids | Valentine Sugar Cookies


Happy Valentine’s Day, friends! Don’t forget to check out our brand new Etsy shop if you’re on the hunt for a perfect gift! 😉

How to Make a Kid Friendly Charcuterie Board

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

As we’re marching onward into the new year, I’ve been reflecting on many of the changes and transitions my family made during the previous year. One of my goals for 2021 is to find ways to make those transitions we made feel a little more seamless in our daily lives, particularly the large transition of moving from traditional school to homeschool for my oldest daughter. Keeping a semi-flexible schedule and daily routine is important for all of us in the house, but keeping things fresh, fun and interesting is a top priority when it comes to not only school work, but preparing our meals as well.

How to make a Kid Friendly Charcuterie Board

One way I’m changing things up this year is letting my oldest daughter be much more hands-on in the kitchen during lunch time. While we aren’t ready to dive right into cooking with precise measurements, cook times and ingredients just yet, I still want her to become familiar with putting balanced meals together and show her that she can use her creativity in the kitchen just like she does in the classroom. One of our favorite ways to do that is to create kid friendly charcuterie boards filled with a balance of interesting colors, textures and wholesome goodies to fuel us through lunch and snack time!

How to make a Kid Friendly Charcuterie Board

Traditionally, charcuterie boards feature cured meats, dried fruits, cheeses and nuts. However, the beauty of creating charcuterie boards or “snack” boards is that there truthfully isn’t a wrong way to do it. The sky is the limit when it comes to what you can add to your own board! Because we love to make these boards to serve for lunch and then to munch on later in the afternoon for snack, I love to add fresh meats, fresh and dried fruits, nuts, a variety of cheeses and crackers.

One piece of advice that I feel is important when creating a charcuterie board with your children – listen to their cues when it comes to filling up the serving platter. If your child is easily over stimulated, scaling back on the variety of foods you include may be a good idea. On the flip side, you may have a little one who wants ALL the snacks, and that’s okay, too! Creating a charcuterie board is a great way to learn about the food pyramid and all of the different food groups. Let them pull things from the pantry and refrigerator that they truly love, all while showing them how to incorporate healthy and balanced options onto the board!

How to make a Kid Friendly Charcuterie Board

At the beginning of the week, I always make out my Publix shopping list and try to make sure I have plenty of fresh produce and other ingredients to build a charcuterie board on hand. In addition to fruits and veggies, I love to keep a variety of Land O’ Frost® premium meats on hand – particularly Land O’ Frost® Premium Meat Oven Roasted Turkey Breast and Land O’ Frost® Premium Meat Old World Style Black Forest Ham. These meats are a go-to staple for my family as they’re a healthy and affordable protein, contain no added hormones, no artificial flavors, and no by-products. Plus, Land O’ Frost is a family owned company, and I love having a large variety of products and flavors to choose from while shopping at my local Publix.

How to make a Kid Friendly Charcuterie Board

To add a little “pizzazz” to our charcuterie boards, I taught my daughter how to fold the meat accordion style and keep it in place using toothpicks. Not only was this a fun way to make our board look extra pretty, but it was also a great tool for improving her hand-eye coordination! We used cookie cutters to make fun shapes out of cheese slices, and this can also easily be done with the slices of meat on the board.

Here are a few of the things we added to our board to give you some ideas for how to create your own kid friendly charcuterie board:

Fresh Fruit (grapes, strawberries, blueberries)
Dried Fruit (raisins, yogurt covered cranberries)
Nuts or granola
A variety of cheeses
Fresh Veggies (carrot sticks, broccoli, etc.)
Fruit Dip or Veggie Dip
Crackers or pretzels
Cured Meats (if your children are into it. We chose pepperoni!)

How to make a Kid Friendly Charcuterie Board

We’re looking forward to getting really creative in the kitchen in 2021 and perfecting our charcuterie board skills while learning about the importance of making mealtime balanced and fun. Next time you’re making your grocery list, make sure you swing by your local Publix to pick up all of your charcuterie boards needs, including Land O’ Frost premium meats to make your charcuterie board complete!

What things are you looking forward to in 2021? What are some of your favorite things to add to a charcuterie board? Leave a comment below and share your ideas! Happy New Year, friends!