Southern Belle Recipes

Steps:

• In a large pitcher filled with ice, combine all ingredients except orange slices and stir thoroughly. Pour into individual highball glasses. Garnish each glass with an orange slice and serve while cold.

Steps:

• Muddle the mint leaves with the bourbon, maple syrup and jalapeno syrup in a tall pint glass or cocktail shaker.
• Fill a mint julep glass with crushed ice. Top the glass or shaker with a cocktail strainer, then pour the bourbon mixture over the ice and top with the lemon-lime soda. Slap the mint sprig to release the oils and add it. Add the jalapeno slices directly to the ice and serve.

Steps:

• Pour ingredients into an ice-filled shaker, shake, and strain into a cocktail glass.

Steps:

• Peel and cut the cucumbers in half lengthwise.
• Remove the seeds and sprinkle the cavities liberally with salt.
• Place the cucumbers on a rack in a glass dish, cover, and let drain overnight.
• The next day rinse the cucumbers to remove excess salt, and press between paper towels to remove any excess moisture.
• Chop the cucumbers and put into a food processor.
• Blend for 10 seconds.
• Chop the cream cheese into cubes, and add to the cucumbers along with the chives and salad dressing powder, and blend until smooth.
• Cut the crusts from the bread and use a cookie cutter to cut shapes out of each slice.
• I use a heart-shaped cutter that is 2 1/2 by 2 1/2 inches.
• You can usually get two sandwiches out of each slice of bread.
• I freeze the scraps to use for bread crumbs, or I feed them to the birds.
• Spread the cucumber filling on each slice and place into an airtight container separating layers or sandwiches with waxed paper.
• Refrigerate for an hour or more.
• Place on a serving platter and garnish each sandwich with a snippet of fresh parsley.

Steps:

• Mix cakes according to the box directions adding the cinnamon and fresh peaches.
• Bake 4 layers using 9 inch pans sprayed with butter cooking spray.Bake about 25 minutes or until tooth pick inserted comes out clean.When done set aside and make your frosting.
• PEACH FROSTING: In a medium bowl cream the butter and cream cheese.
• Add milk and vanilla and add 1 cup of sugar at a time.When you have it as thick as you want add the peach jello and using a mixer mix well.Add more milk if needed.
• Frost your cake heavy between layers.Besure tho to leave enough for frosting the outside.Cake has to be put in the fridge until ready to serve and put leftovers back in the fridge. ENJOY!!!!!!

Steps:

• Heat oven to 350F. Combine 1 1/4 cup flour, butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs (1-2 minutes). Stir in 1/4 cup pecans.
• Press Crust mixture evenly onto bottom of ungreased 8 or 9-inch square baking pan. Bake for 18 to 22 minutes or until very lightly golden brown on edges.
• Combine all filling ingredients EXCEPT pecans in a small bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake for 20 to 30 minutes or until filling appears set and knife inserted 1-inch from edge comes out clean. Cool; cut into bars.

Steps:

• Preheat oven to 350°.
• Beat peanut butter, oil and butter until creamy.
• Add next six ingredients and beat until blended.
• Add flour and blend.
• Fold chocolate and nuts into dough.
• Place heaping tablespoons of dough onto ungreased cookie sheets about 1 1/2-inches apart.
• Press down slightly with back of spoon.
• Bake 10-12 minutes or until done.