Tag: Southern Cooking

Desserts, Recipes, Uncategorized

Keto Peach Cobbler

Cookin' With Bobbi Jo

This recipe is from a Keto Cookbook I own. I’ve changed a few things on the recipe. I am posting the changed recipe below. The original recipe said to cover with foil so the dough doesn’t burn. I am changing that to bake for 15 – 20 minutes until the dough is golden brown and then cover with foil. Also, I add more cinnamon than the original recipe called for. Lastly, I think vanilla extract needs to be added. I’m adding 1 tsp of vanilla extract to the recipe.

Keto Peach Cobbler

This is an easy low carb, no sugar added recipe that is Diabetic friendly. 9 carbs per serving. A serving is 1/3 cup.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Servings 12
Calories 169 kcal

Ingredients
  

  • 2 cans No sugar added Peaches Can also use frozen or fresh peaches.
  • 3 tbsp Monk Fruit Use whatever sugar substitute you prefer
  • 1/4 tsp Xanthan Gum
  • 1 tsp Vanilla Extract

Topping

  • 3/4 cup Finely Ground Almond Flour
  • 1/2 cup Coconut Flour
  • 1/4 cup Monk Fruit Or whatever sugar substitute you prefer
  • 1/4 tsp Salt
  • 1 1/2 tsp Baking powder
  • 1 large egg beaten
  • 1/4 cup melted butter or coconut oil
  • 3/4 cup Heavy cream
  • 1 tsp ground cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Place 1 tsp of butter or coconut oil in a skillet or 9 inch pie plate and place in oven while preheating to melt.
  • Pour drained peaches into a mixing bowl. Add in monk fruit, vanilla extract, and xanthan gum. Mix well.
  • Pour peaches into skillet or pie plate. Arrange in a single layer. Set aside.
  • In a mixing bowl combine the dry ingredients. Almond flour, coconut flour, salt, baking powder, monk fruit, and cinnamon.
  • Mix in egg, heavy cream, and melted butter. Mix until a dough forms. It will have a cookie dough consistency.
  • Use a small cookie scoop or a tablespoon to dip the dough onto the peaches.
  • Bake uncovered for 15 – 20 minutes and check. If the dough is golden brown then place foil over to prevent the dough from burning. This should bake a total of 45 minutes on 350 degrees.
  • Remove from oven and allow to cool about 5 minutes before serving. Serve with sugar free whipped topping or Keto Ice Cream. Those recipes can be found on my YouTube channel.
Keyword Cast Iron Cooking, Diabetic Friendly, Diabetic recipes, Easy desserts, Low Carb Recipes, Keto Friendly, No sugar added, Peach Cobbler, Summer recipes
Main Dishes, Recipes

Low Carb Garlic Pork Chops in Creamy Mushroom Sauce

Cookin' With Bobbi Jo

Low Carb Garlic Pork Chops in Creamy Mushroom Sauce

This is a delicious low carb recipe that takes under 30 minutes to make. This has 7 1/2 carbs per serving.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Calories 574 kcal

Ingredients
  

  • 4 Pork Chops Bone-in or boneless – whichever you prefer
  • 2 tbsp Olive Oil
  • 2 tbsp butter
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt & pepper
  • 1 1/2 – 2 cups mushrooms sliced
  • 1 tbsp roasted minced garlic
  • 1/2 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1 tbsp parsley flakes
  • 1 tsp Italian seasoning

Instructions
 

  • Pour olive oil in a cast iron skillet and heat over medium heat.
  • In a small bowl mix together smoked paprika, garlic powder, salt & pepper.
  • Make sure the pork chops are dry. Then coat both sides with spice mix.
  • Add the butter to the skillet. Turn heat up to medium high.
  • Once butter is melted add the pork chops to skillet. Sear the pork chops for 4-5 minutes per side. They should be nice and brown.
  • Place pork chops on a plate and set aside.
  • Using the same skillet, add the mushrooms. Cook 3-4 minutes. Make sure to scrape the bottom of the skillet to loosen up any bits of pork chop.
  • Add garlic, Italian seasoning, and parsley to the mushrooms and stir everything together.
  • Add the chicken broth and cream. Stir and cook for 3-4 minutes until slightly thickened. Taste the sauce to see if it needs additional seasoning.
  • Place the pork chops in the sauce and simmer for 3 more minutes. Sprinkle some parsley flakes on top and enjoy.
  • This is good served over zucchini noodles, cauliflower rice, or mashed cauliflower.
Keyword Cast Iron Cooking, Keto Friendly, Low Carb Recipes, Keto Friendly, Pork Chops, Under 30 minutes
Desserts

Cookies n Cream Pie

Cookin' With Bobbi Jo

This recipe is for an extra creamy Cookies n Cream Pie. This pie definitely gets the drool-worthy stamp of approval as everyone loved it at Thanksgiving dinner.

You can use any flavor Oreo you want for this pie to get different flavor combinations.

This is a great pie to make ahead when you have a big meal to prepare. I left it in the fridge for 2 days before serving. This is one of those pies that sets better the longer it is in the fridge. This pie can also be frozen

You can use Cool Whip and a premade cookie crust if you want to make this quicker.

Cookies n Cream Pie

This pie is extra creamy and simple to make. The homemade cookie crust is thick and drool-worthy.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Servings 8

Ingredients
  

For the Crust

  • 22 regular Oreo Cookies
  • 5 tbsp Butter Melted

For the filling

  • 14 Oreo Cookies
  • 8 oz package Cream Cheese Room Temp
  • 1 tsp Vanilla Extract
  • 3/4 cup Powdered Sugar
  • 1 cup Heavy Whipping Cream

Instructions
 

For the Crust

  • Preheat oven to 350 degrees.
  • For the crust crush the cookies in a blender or food processor.
  • In a bowl, mix together the cookie crumbs and melted butter.
  • Pour that into a 9 inch pie plate. Press down into pie plate until a crust forms.
  • Place pie crust into oven for 10 minutes. Remove and completely cool

For the Filling

  • Crush 14 cookies. These need to be bigger chunks so I just use a Ziploc bag and rolling pin.
  • With a mixer, mix heavy cream on medium high speed until soft peaks form.
  • Set that aside. Next mix the cream cheese until smooth.
  • Slowly add in a little of the powdered sugar at a time. I mix this on medium high speed until smooth.
  • Add vanilla extract and mix until combined.
  • With a spatula fold in the whipped topping.
  • Pour this in the cooled pie crust.

Optional

  • Decorate the pie with extra whipped topping and cookies. Use a decorating bag and tips to pipe the whipped topping.
Recipes, Side Dishes

Southern Cornbread Dressing

Cookin' With Bobbi Jo

Southern Cornbread Dressing

This is a simple recipe that can be made ahead for best flavors. It uses biscuits and cornbread that are a few days old. It can be customized to fit your families taste buds.
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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 5 cups stale cornbread
  • 2 cups stale biscuits
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons poultry seasoning
  • 1 teaspoon ground sage
  • 1 teaspoon black pepper
  • 1/2 stick butter melted
  • 15 ounces chicken broth

Instructions
 

  • Preheat oven to 400 degrees F
  • Mix celery, onion, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
  • Mix in melted butter.
  • Slowly add the chicken broth to the dry ingredients. All the chicken broth may not be needed.  The dressing should be wet but not overly wet or soupy.
  • Spread mixture evenly in a greased pan.
  • Bake uncovered for 1 hour or until lightly browned. Serve with gravy.
Recipes, Side Dishes

Sweet Potato Casserole

Cookin' With Bobbi Jo

Sweet Potato Casserole

This is a delicious sweet potato casserole with pecans and marshmallows. The edges are crispy, buttery, and sweet. It is simple to make and will be loved by all.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American, Southern
Servings 8
Calories 278 kcal

Ingredients
  

For the filling

  • 4 medium sweet potatoes mashed
  • 2 tbsp butter
  • 3 tbsp brown sugar
  • 1/4 cup heavy whipping cream
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

For the topping

  • 1/4 cup butter softened
  • 1/3 cup brown sugar
  • 1/3 cup all purpose flour
  • 1/8 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 cup chopped pecans
  • 3 cups mini marshmallows

Instructions
 

For the filling

  • Preheat oven to 375 degrees and grease a casserole dish.
  • Place sweet potatoes in mixer bowl. Mix in all filling ingredients until smooth.
  • At this point, taste test. If extra seasonings are needed then add.
  • Pour in casserole dish.

For the topping

  • In a mixing bowl, combine butter, flour, brown sugar, salt, and cinnamon. Using a fork get the butter worked into the flour mixture.
  • Using a rubber spatula, mix in the pecans. Pour on top of filling.
  • Place in oven for 30 – 35 minutes. It should be bubbly around the edges.
  • Remove from the oven and top with as many marshmallows as you want. Place back in the oven for 10 – 15 minutes until the marshmallows are as desired.
  • Let sit for about 5 minutes before serving. Enjoy!
Desserts

#MysteryIngredientChallenge – Southern Sweet Potato Pie

Cookin' With Bobbi Jo

I am part of the Mystery Ingredient Challenge on YouTube hosted by Justina’s Country Kitchen and Catalina Treats Gluten Free Kitchen. Go over and check out their wonderful channels. I had to create a recipe with “sweet potatoes, applesauce, and Cheetos.” This is what I came up with. If you take away the applesauce and Cheetos, this is an old family recipe for Southern Sweet Potato pie. The pie actually turned out great and tasted Drool-Worthy. It did not have a Cheeto taste to it.

Ingredients
1 pie crust and I’m using Pillsbury
1/4 cup unsalted butter
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 cups mashed sweet potatoes
1/4 cup applesauce
1/2 can sweetened condensed milk
1/2 cup granulated sugar
2 large eggs beaten
1 teaspoon vanilla
1 teaspoon vinegar (or lemon juice)
1/4 tsp salt
1 cup crunchy cheetoes
2 handfulls of mini marshmallows

Directions
Roast 2 large sweet potatoes on 425 degrees for 45 minutes. (When Sweet Potatoes roast the sugars in them caramelize making it more flavorful. You don’t get that with boiling them).
Remove from oven and lower oven temp to 350 degrees.
Place the Cheetos in a Ziploc bag. With a rolling pin crush them.
Roll out the pie crust.
Place the crushed Cheetos on top of pie crust & roll into the pie crust.
Place crust in a greased pie plate. Press the crust into pie plate to shape.
Line crust with parchment paper and then weigh down with pie weights or dried beans to keep the crust from puffing. Bake for 15 minutes on 350 degrees.
Remove pie crust and let cool.
Peel sweet potatoes and place in mixing bowl.
Melt butter in a skillet over medium heat.
Add cinnamon, cloves, and nutmeg. Cook for about 3 minutes. It will be brown and smell like fall spices.
Pour butter mixture over potatoes and mix.
Add eggs, sweetened condensed milk, applesauce, sugar, lemon juice, vanilla extract, & salt until everything is combined.
Remove pie weights from pie crust.
Pour sweet potato mixture into crust.
Bake on 350 degrees for 45 minutes or until pie is set.
Remove from oven and while hot top with mini-marshmallows.
Place back in oven until marshmallows are toasted.
Remove from oven again and enjoy!

Main Dishes, Recipes

Chattanooga Sweet Heat Chicken

Cookin' With Bobbi Jo

This is a recipe I created a couple of months ago. It definitely gets Bobbi Jo’s drool-worthy stamp of approval. It is now one of our favorite chicken recipes.

Ingredients
Rub
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon rosemary
1/2 teaspoon Carolina Reaper flakes (Or your favorite hot pepper flakes)
1/2 teaspoon cinnamon
Mix all ingredients together and store in a glass jar.

4 chicken thighs
2 tablespoons olive oil

Glaze
1/2 cup Honey
2 tablespoons hot sauce

Directions
Pat chicken thighs dry with a paper towel.
Brush olive oil over both sides of the chicken.
Shake rub over both sides of chicken.
With gloves on, rub spices into chicken.

Cover with foil.
Heat grill for 10 minutes.
Place chicken skin side down.
Cook for 5-6 minutes on each side.
Then reduce the grill heat so chicken can slowly cook for 20 -25 minutes.
Flip chicken half way through.
Once it reaches an internal temp of 165 degrees F it is done.
Remove from grill.
Drizzle glaze over chicken.
Brush in with basting brush.
Let sit for 5 minutes and then serve.

Main Dishes, Recipes, Uncategorized

Country Style Ribs in Oven

Cookin' With Bobbi Jo

Country Style Ribs were on sale at our local grocery outlet so I stocked up on a few family packs. If you aren’t familiar with country style ribs, they aren’t actually ribs. They are cuts of pork shoulder which makes them a lot cheaper. They also have more meat on them than ribs. So, if you are looking for a budget friendly meal for the family, look no further.

Ingredients
Country Style Ribs (As many as needed for your family)
1 bottle Italian Dressing
1 bottle favorite BBQ sauce

Directions
Place ribs in bowl and cover with Italian Dressing.
Cover bowl and place in the fridge for a few hours or overnight.
Once marinated, preheat oven to 300 degrees.
Place ribs on lined baking sheet for easier cleanup.
Cover with foil and bake for 2 hours.
Remove from oven and drain liquid from pan.
Reduce heat to 275 degrees.
Cover all sides of ribs with BBQ sauce.
Bake UNCOVERED for an additional 45 minutes.
Remove from oven and serve.
These are simple to make. They are juicy, tender, and drool-worthy.

Breads, Desserts, Recipes

Lemon Blueberry Crumble Bread

Cookin' With Bobbi Jo

Ingredients

For crumble topping:
2/3 cup all purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup melted butter

For batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 eggs
2/3 cup Greek yogurt (sour cream will work as well)
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract or lemon extract if you want extra lemon flavor
2 cups blueberries

Directions

Preheat oven to 400 degrees.
Grease a loaf pan and line it with parchment paper. Leaving paper hanging over side for easy removal of bread.

For the crumble topping, mix all topping ingredients together until a crumble mixture forms. Place in the fridge until ready to use.

In a mixing bowl combine flour, baking powder, and salt. Set aside.
In another mixing bowl combine sugar and eggs. Mix well.
Then add yogurt, lemon juice, vegetable oil, and extract. Mix well.
Mix wet ingredients into dry ingredients.
Leave 1/2 cup blueberries aside for the topping.

Place remaining blueberries in a bowl and dust with 2 tablespoons of flour.
Gently fold into batter.
Pour batter into loaf pan.
Top with remaining blueberries.
Top with crumble mixture.
Bake for 5 minutes on 400 degrees.
Then turn oven down to 350 degrees and bake an additional 55-60 minutes or until a toothpick inserted comes out clean.
Baking times vary depending on type of loaf pan used. It may also take longer if frozen blueberries are used.
When done, remove from oven and let cool 10 minutes. Then remove from pan and onto a cooling rack until cooled.
Enjoy!


Main Dishes, Recipes

Southern Squash Casserole

Cookin' With Bobbi Jo

Ingredients
3 – 4 yellow squash
2 tablespoons butter – (1 for skillet and 1 melted for crackers)
1/2 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
1/4 cup mayonnaise
1/4 cup sour cream
1 cup shredded cheddar cheese
1 sleeve crackers of your choice

Directions
Wash and slice squash to 1/4 inch thickness.
Melt 1 tablespoon butter in skillet.
Add in garlic and sliced squash.
Cook over medium heat until squash is tender. About 10 minutes
In a bowl mix together eggs, sour cream, mayo, and cheese.
Once squash are done add salt & pepper.
Mix in the egg mixture.
If using cast iron you can go straight from stove top to the oven. If not, pour into oven safe dish.
In a bowl crush 1 sleeve of crackers.
Mix in 1 tablespoon of butter and coat crackers.
Pour on top of squash mixture.
Place in a 350 degree oven for 30-35 minutes or until casserole is golden brown and set.
Remove from oven and serve warm. Enjoy!