Hey guys! How’s everybody been? Welcome back to Miss Judi’s Kitchen, and why don’t you guys come on in and sit a while with us this morning?
I tell ya’ll, Deb and I have been busier than a one-legged man…ah, forget it! We HAVE been busy though! We’re still pretty busy for the next month or so, but not like the past 3-4 weeks have been! Phew!
You know we had Deb’s cookout this past Saturday, right? I gotta tell you guys that it turned out great! She really, really had a very nice get together, and there was pushing about 100 people…they just kept comin in. It was amazing!
I was in awe of the outpouring of love in her regard, and everyone was just great. It was one of, if not THE, most enjoyable gatherin I’ve ever been associated with.
Ole Cuz Vince, who did all the cooking, told me afterwards that his crew commented several times as to what a nice group of people were in attendance, and they were! Honestly, it was awesome, and I was so proud of how well it went for Deb! Thanks guys!
After it was over, and several times the next day Deb told me how wonderful this had been, so, I then declared to her that this was just the “FIRST Inaugural Cookout,” and that this will now be a yearly celebration, for her!
Cuz did a killer job on the food, and man it was a hit. His ribs are great, I liked his Boston Butts even better, but his brisket was off the charts! The man can do it on a dern smoker. Everything was moist, very, very flavorful, and enjoyed by all. Ya hit a homerun, Cuz!
He and his team compete quite a bit, and are named after his Grandfather… “Hog Jim.” They set up very nicely, were very professional, and ALL, were well-mannered. I was shocked! I don’t know many, shoot, I DON’T KNOW ANY other Bronson’s with those traits!! LOL! Seriously, thanks to Vince, and the rest of the “Hog Jim” team.
Ole Deb is doin just great though, and was very deserving of this get together. It broke up the monotony of her daily regime, and showed her first hand the love and support others feel for her! It literally was a blessing to us both.
So thank you guys once again who attended, and thanks to all you guys who’ve gotten to know us through our site. You guys have no idea the importance, and the strength you give to us both. It is something that words could never truly express our sincere thanks and gratitude for! We love you all!
Well…ya’ll ready to fire off the dern cook stove? Let’s “git er done!”
Let’s talk about a few “party foods” today. All something for us to chunk out there to our guests to nibble on prior to goin “whole hog!” By so doin, you might get lucky and fill em up, before time the main course!
These recipes come from a cookbook Deb and I have had for a spell. It’s simply called, “Southern Cooking,” and was published by Publications International, LTD. It is a conglomeration of recipes from different companies and organizations that shared their recipes for this book…
Sausage Pinwheels
- 2 cups biscuit mix
- ½ cup milk
- ¼ cup butter, melted
- 1 pound Bob Evans Original Recipe Roll Sausage
Combine biscuit mix, milk and butter in large bowl and blend well. Refrigerate for 30 minutes. Divide dough into two portions. Roll out one portion on floured surface to 1/8 inch-thick rectangle, about 10×7 inches. Spread with half the sausage. Roll lengthwise into a long roll.
Repeat with remaining dough and sausage. Place rolls in freezer till firm enough to cut easily. Preheat oven to 400. Cut rolls into thin slices. Place on baking sheets. Bake 15 minutes, or until golden brown. Serve hot, and refrigerate any leftovers.
Tip…Double this recipe, then refreeze some of your pinwheels after slicing. When ready to serve, thaw the slices in the refrigerator and bake as directed above.
Quick Pimiento Cheese Snacks
- 2 oz. cream cheese, softened
- ½ cup (2 oz.) shredded Cheddar Cheese
- 1 jar (2 oz.) diced pimientos, drained
- 2 tablespoons finely chopped pecans
- ½ teaspoon hot pepper sauce
- 24 (1/4- inch thick) French bread slices or any party bread slices
Preheat broiler.
Combine cream cheese and Cheddar cheese in a small bowl; mix well. Stir in pimientos, pecans, and pepper sauce.
Place bread slices on broiler pan or non-stick baking sheet. Broil 4 inches from heat 1 to 2 minutes, or until lightly toasted on both sides.
Spread cheese mixture evenly onto bread slices. Broil 1 to 2 minutes or until cheese mixture is hot and bubbly. Transfer to serving plate.
Shrimp Spread
- ½ pound medium shrimp, peeled and deveined, reserving shells
- 1 cup water
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- 1 package (8 oz.) cream cheese, softened
- ¼ cup (1/2 stick) butter, softened
- 2 tablespoons mayonnaise
- 2 tablespoons cocktail sauce
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Assorted crackers or raw vegetables
Place reserved shrimp shells, water, onion powder, and garlic salt in medium saucepan. Bring to a simmer over medium heat; simmer 5 minutes. Remove shells and discard. Add shrimp; simmer 1 minute or until pink and opaque. Remove shrimp to cutting board; let cool. Continue cooking shrimp liquid; reduce to about 3 tablespoons.
Blend cream cheese, butter, mayonnaise, cocktail sauce, and lemon juice in large bowl until smooth. Stir in 1 tablespoon reduced cooking liquid. Discard remaining liquid.
Finely chop shrimp. Fold shrimp and parsley into cheese mixture. Pack spread into a decorative serving crock. Cover; refrigerate overnight.
Serve spread in crock with assorted crackers, or raw vegetables.