Originally Published July 4, 2021 | Updated May 1, 2023

Sweet Glazed Fresh Strawberry Scones

What you Will Love about this Recipe

Strawberries! Oh sweet strawberries! You are about to add extra magic to light and delicate scones.

• Easy Recipe
• The Perfect Crumble
• Perfect with tea or a glass of milk

Grab your aprons!

Today I am sharing my Sweet Glazed Strawberry Scone recipe with you.

 Occasions To Serve Strawberry Scones

• Spring Brunch
• Weekend Breakfast in Bed
• Mother’s Day
• Book Club
• Afternoon Tea

Sweet Glazed Fresh Strawberry Scones

Ingredients

Makes 8 Sweet Glazed Fresh Strawberry Scones

Fresh Strawberry Scone Dough

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 8 tablespoons unsalted butter, cold and cut into small cubes
• 1/2 cup heavy cream
• 1 large egg
• 1 cups fresh strawberries, hulled and cut into quarters

Strawberry Scone Glaze

• 5+/1 tablespoons heavy cream
• 1 1/2 cup confectioners’ sugar
• 1 teaspoon clear vanilla

Optional

• Sanding Sugar for Sparkle
• Scone Pan This is a handy pan if you love scones. It isn’t necessary. Smile!

Strawberry Scone Instructions

Scone Prep

Preheat oven 400° F. Place on a cooling rack over foil or parchment paper.

If you are using:

• Scone Pan – Lightly grease using butter and a paper towel. Wipe away any standing excess. Set aside.
• Baking Sheet – Line with parchment paper. Set aside.

Strawberry Scone Dough

Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.

In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.

Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.

Form The Strawberry Scones

• Baking Sheet – Place the dough ball onto a lightly floured surface and roll the dough into a 7″ inch round and 3/4″ in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.
• Scone Pan – Evenly and gently, press the dough into the prepared scone pan.

Bake The Scones

Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.

• Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.
• Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.

Garnish

In a small bowl, whisk the cream, confectioners’ sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.

Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.

I would love to see how yours turned out!

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Sweet Glazed Fresh Strawberry Scones

These melt in your mouth delights are a crowd pleaser. Mother's Day! Brunch! Breakfast in Bed Recipe!

Course Brunch, Desserts

Cuisine American

Keyword Scones, Strawberries

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 325kcal

Author Gwyn

Ingredients

Strawberry Scone Dough

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 8 tablespoons unsalted butter cold and cut into small cubes
• 1/2 cup heavy cream
• 1 large egg
• 1 cups fresh strawberries hulled and cut into quarters

Strawberry Scone Glaze

• 5 +/1 tablespoons heavy cream
• 1 1/2 cup confectioners’ sugar
• 1 teaspoon clear vanilla

Extra Sparkle Garnish

• Sanding Sugar for Sparkle

Instructions

• Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.
• In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.
• Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.
• Baking Sheet – Place the dough ball onto a lightly floured surface and roll the dough into a 7″ inch round and 3/4″ in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.
• Scone Pan – Evenly and gently, press the dough into the prepared scone pan.
• Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.
• Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.
• Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.
• In a small bowl, whisk the cream, confectioners’ sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.
• Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.

Nutrition

Serving: 8Scones | Calories: 325kcal | Carbohydrates: 62g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 276mg | Potassium: 54mg | Fiber: 3g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg

How about Homemade Strawberry Shortcake!

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The post Sweet Glazed Fresh Strawberry Scones appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published June 2020 | Updated August 2022

The Best Ever Blueberry Muffins: Questions Answered

Why are These Like Old Fashioned “bakery Style Blueberry Muffins?

A little different from the most popular packaged blueberry muffin mix and basic recipes, these muffins have a richer more dense texture but still light and fluffy. It is all about the flour and the leavening agents | flour type the recipe calls for.

Note the texture in the photo below.

Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries in your blueberry muffins. The key is to rinse them before you use them in cold water and let them drain for at least 30 minutes.

Tip! Freeze fresh blueberries when they are in season for year round use. Check out this post for freezing fresh fruits.

How To Keep the Blueberries from Sinking In Muffins Or cakes?

Toss the berries in a tablespoon of flour from your recipe. Place them right into a properly heated oven immediately after filling the cups.

Some people prefer they blueberries at the bottom. If you are one of them, bounce the batter on the counter before placing in the oven. Just be aware it will cause a more dense result.

Hot to Make Muffins Light and Fluffy

Leavening is very important when it comes to making muffins and in baking in general. I have 100% accidently used all purpose flour when the recipe calls for self rising flour.

The leavening agents in baking are either or both baking soda and baking powder. This generates the rise. Also note, if you use too little they won’t rise and if you use too much they will rise and collapse. ALWAYS FOLLOW EXACT INGREDIENTS WHEN IT COMES TO BAKING.

The Secret to Moist Muffins?

• Mix the dry ingredients separate from the wet ingredients. This prevents the mix from being overworked.
• Avoid over stirring
• Line the pan or muffin wells
• Don’t overfill the muffin wells. An ice cream scoop works great for an even fill.
• Add a flavourful sprinkle. …
• Fill up the pan.

Other Fruits to Use instead of Blueberries

• Blackberries
• Marionberries
• Strawberries
• Raspberries
• Diced Apples (Coat in cinnamon and sugar first.)

MORE WAYS TO USE BLUEBERRIES

• How to Freeze Berries
• Easy French Blueberry Fig Tart
• Blueberry Hand Pies

The Best Ever Homemade Buttermilk Blueberry Muffins

Ingredients

12 cup standard muffin pan

• 2 1/2 cups self rising flour

No self rising flour?

For every one level cup of of all – purpose flour, add 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt. Whisk to combine. F

• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup whole buttermilk (whole = deep rich flavor/low fat = flat but still good flavor) Don’t love a dense muffin? Use whole milk insead.
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 teaspoons real vanilla extract (This is my favorite!)
• 1 1/2 cups fresh blueberries, washed and air dried
• 1/2 cup sanding sugar

PS I love sanding sugar. Keep this in your pantry for baking projects. It makes pretty food look even fancier!

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Instructions

Preheat oven to 400° F. Give each parchment paper muffin cup a spritz with flour based cooking spray.

Whisk the self-rising flour, sugar, and salt in a mixing bowl until well combined.

Next, add the eggs, oil, buttermilk, and vanilla in a small bowl and whisk until well combined.

Pour the buttermilk mixture over the dry mixture slowly. Gently stir the ingredients until just mixed.

Repeat! Gently stir the mixture until just mixed! This should take no more than 20 big folding strokes with a wooden spoon. A few lumps are okay. Over working the batter makes a mess of the texture.

Fold in the blueberries gently and slowly with a rubber spatula.

Using a large ice cream scoop, scoop out big dollops of Buttermilk Blueberry Muffin batter into each of the prepared cupcake wells.

Generously sprinkle with sparkling sugar.

Place in the pre-heated oven and bake for 25 minutes until golden brown and cooked through.

Keep and eye on these beauties! You know your oven best.

Remove from the oven and cool on a cookie rack.

Serve warm or at room temperature. To enjoy the following day, loosely cover the muffins in a container with a lid.

SPARKLE TIP! Use parchment cupcake baking cups for baking cupcakes and muffins. When they are completely cooled, I each cupcake/muffin into a pretty decorated cup.

The Best Ever Homemade Buttermilk Blueberry Muffins

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★★★★★

4.2 from 5 reviews

The Best Ever Ever Homemade Buttermilk Blueberry Muffins! If you prefer a rustic “from the bakery flavor and texture verses from the package quick muffins you have come to the right place. You won’t believe how good these are!

• Author: Gwyn

Ingredients

Units USM

12 cup standard muffin pan

• 2 1/2 cups self rising flour

No self rising flour?

For every one level cup of of all – purpose flour, add 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt. Whisk to combine. F

• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup whole buttermilk (whole = deep rich flavor/low fat = flat but still good flavor) Don’t love a dense muffin? Use whole milk insead.
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 teaspoons real vanilla extract (This is my favorite!)
• 1 1/2 cups fresh blueberries, washed and air dried
• 1/2 cup sanding sugar

PS I love sanding sugar. Keep this in your pantry for baking projects. It makes pretty food look e

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400° F. Give each parchment paper muffin cup a spritz with flour based cooking spray.

Whisk the self-rising flour, sugar, and salt in a mixing bowl until well combined.

Next, add the eggs, oil, buttermilk, and vanilla in a small bowl and whisk until well combined.

Pour the buttermilk mixture over the dry mixture slowly. Gently stir the ingredients until just mixed.

Repeat! Gently stir the mixture until just mixed! This should take no more than 20 big folding strokes with a wooden spoon. A few lumps are okay. Over working the batter makes a mess of the texture.

Fold in the blueberries gently and slowly with a rubber spatula.

Using a large ice cream scoop, scoop out big dollops of Buttermilk Blueberry Muffin batter into each of the prepared cupcake wells.

Generously sprinkle with sparkling sugar.

Place in the pre-heated oven and bake for 25 minutes until golden brown and cooked through.

Keep and eye on these beauties! You know your oven best.

Remove from the oven and cool on a cookie rack.

Serve warm or at room temperature. To enjoy the following day, loosely cover the muffins in a container with a lid.

 

Notes

TURN AP FLOUR INTO SELF-RISING FLOUR

1 cup all-purpose flour

 1½ teaspoons  baking powder 

 ¼ teaspoon salt.

 

Use parchment cupcake baking cups for baking cupcakes and muffins. When they are completely cooled, I each cupcake/muffin into a pretty decorated cup.

Whisk to combine. 

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Originally Published 6/29/2020 | Updated September 20, 2022

The post The Best Ever Homemade Buttermilk Blueberry Muffins appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Boy of boy are you going to love this recipe! Grab you aprons and let’s get this cupcake party started!

Why Do You Eat Sweet Tea Cupcakes Cold?

You bet COLD! I serve these a bit different than other recipes out there. I serve them COLD! It is a part of the whole experience. Scroll on down for a charming way to serve these to your guests.

How Do Cold sweet Tea Cupcakes With Sweet Tea Lemon Buttercream Taste?

The frosting is cool, rich, and creamy. The cake is light yet slightly dense. When the two mix in your mouth you are sure to have a hard time minding your manners by placing it back on your plate before having your second bite.

A Charming Way To Serve Cold Sweet Tea Cupcakes with Buttercream?

Who Invented the First Cupcake?

Amelia Simmons invented the first cupcake in 1796 and was the author of the first American cookbook called American Cookery.

What Were The First Cupcakes Called?

Originally, the first cupcakes were called “number cakes” or “1,2,3,4 cakes” because it was an easy way to recall portions in the recipe. One cup butter, two cups sugar, three cups of flour, one cup of milk, and one spoonful of soda.

What Are the 10 Most Popular Cupcake flavors?

10. Vanilla 9. Pumpkin 8. Banana 7. Coffee 6. Chocolate 5. Lemon 4. Peanut Butter 3.Carrot Cake 2. Red Velvet DRUM ROLL PLEASE! 1. Chocolate with Vanilla Icing

All may be true, but I am adding this cupcake to the list. Perhaps #1 is really the 1st runner up and the best of all time cupcake is….

THE SPARKLING CHARM COLD SWEET TEA CUPCAKE WITH LEMON SWEET TEA BUTTERCREAM FROSTING?!

I feel like we need a Cupcake dad joke Added here.

Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Ingredients

Sweet Tea Cupcakes

• 1 cup whole milk, warmed just to the point of boiling
• 12 tablespoons loose black tea
• 2 cups cake flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature

Lemon Sweet Tea Buttercream

• 1/2 stick unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups confectioners’ sugar
• 1/4 cup of milk, warmed to the point of boiling (ACCOUNTED FOR ABOVE)
• zest of 2 fresh lemons

Garnishes

• 6 Striped Straws, cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks
• Sanding Sugar
• Candied Lemons or Fresh Lemon Slices

Instructions

Sweet Tea Cupcakes

Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 

Cupcake Tip

Add a little bit of rice to the bottom of each cupcake well to avoid greasy liners once baked. The rice will absorb some of the oil.

First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 

Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.

Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes.

Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 1/4 cup remaining tea milk and beat with a hand mixer until smooth and fluffy.

The Fun Part

Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.

Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”.

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Be sure to Check out these Angel Food Cupcakes with Rose Cream Frosting

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Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

In the south sweet tea is a staple so it is no coincidence we would one day decide to use it in a cupcake recipe. Today I am sharing how I make, Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream. Moist and Delicious! 

Course Dessert

Cuisine American, Southern

Keyword Buttercream Frosting, Cupcakes, Lemons, Sweet Tea, Sweet Tea Cupcakes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 286kcal

Author Gwyn

Ingredients

Sweet Tea Cupcakes

• 1 cup whole milk (warmed just to the point of boiling)
• 12 tablespoons loose black tea
• 2 cups cake flour (sifted)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs (room temperature)

Lemon Sweet Tea Buttercream

• 1/2 stick unsalted butter (softened)
• 8 ounces cream cheese (softened)
• 3 cups confectioners’ sugar
• 1/4 cup of milk (warmed to the point of boiling (ACCOUNTED FOR ABOVE))
• zest of 2 fresh lemons

Garnishes

• 6 Striped Straws (cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks)
• Sanding Sugar
• Candied Lemons or Fresh Lemon Slices

Instructions

Sweet Tea Cupcakes

• Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 
• First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 
• Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.
• Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes. Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

• Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 

  1/4 cup remaining tea milk

   and beat with a 

  hand mixer until smooth and fluffy.
• Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.
• Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”. 

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 68g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 381mg | Potassium: 84mg | Fiber: 1g | Sugar: 21g | Vitamin A: 86IU | Vitamin C: 0.02mg | Calcium: 119mg | Iron: 0.3mg

Sweet Tea Cupcakes at the Loveless Cafe’

Pastry Chef Christa Nash, at the very famous Loveless Cafe just out of Nashville, TN makes a delectable sweet tea cupcake with a salted honey frosting. Guess what! the recipe is generously shared here. You must add this to your recipe box too.

IT WILL MELT IN YOUR MOUTH PEOPLE! If you are ever in the area don’t eat the day before you go. Between the popular biscuits, delectable menu items, and this cupcake, you will need plenty of room to enjoy a little bit of everything. What do Sweet Tea Cupcakes with Lemon Sweet Tea Frosting Taste Like?

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The post Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

This Sparkling Charm recipe was originally published June 2020

ROCKET BOMB POPSICLES!

Do you remember eating these as a kid? I sure do. These were my favorite when I heard the ice cream music through the Georgia pines I ran as fast as I could for my glitter change purse.

These sweet treats were originally called Bomb Pops. You might remember them as Fire Crackers or Rocket Pops. I am going with a combo for this recipe.

What Were the Original Flavors of Rocket Bomb Pops?

The original flavors were cherry, lime, and blue raspberry. Today we are skipping the artificial flavoring and making a healthier version. We will be using red raspberries for the red layer, a key lime and coconut milk for the white layer, and blueberries for the blue layer.

Grab your aprons and meet me in the kitchen! Let’s Make Rocket Bomb Pops!

Homemade Rocket Bomb Popsicles

Ingredients

We will be using a tiny touch of cornstarch in each of the layers. It will help thicken our layers. I just learned on the cooking channel that it makes ice cream creamier!

Rocket Pop Mold

The Red Raspberry Layer

• 3 cups fresh raspberries, washed and air dried
• 3 tablespoons granulated sugar
• 1/2 teaspoon cornstarch

The White Coconut-Lime Layer

• 1/2 cup vanilla greek yogurt
• 2 tablespoons fresh key lime juice, substitute regular limes
• 1 cup unsweetened coconut milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon cornstarch

The Blue Blueberry Layer

• 3/4 cup blueberries
• 3 tablespoons granulated sugar
• 1 cup unsweetened coconut milk
• 1 teaspoon cornstarch

Blueberries have blue skins and lime green insides. When you mix blue and lime green you get cyan. When you blend blueberries you get a purply blue. Let’s call it Rocket Pop Blue.

Instructions

In a blender, add the raspberries, sugar, and cornstarch. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Next, add the vanilla greek yogurt, key lime juice, coconut milk, sugar, and cornstarch into a blender. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Then, add the blueberries, coconut milk, sugar, and cornstarch in the blender and blend until smooth. Pour the mixture into a container with a spout and place in the refrigerator.

NOW FOR THE FUN PART! …

Pour a small layer of the red mixture into each mold. Place in the freezer for 15 minutes.

Remove the mold from the freezer and add a layer of the white mixture. Freeze for 15 minutes.

If you are using wooden popsicle sticks, stick them in 1/2 way through.

Finally, remove the mond from the freezer and carefully add a blue layer.

Leave 1/4 inch of space from the edge on your last layer. The juices will expand.

If you didn’t use popsicle sticks, carefully press the mold sticks with covers into the Rocket Bomb Pops. 

Freeze for 4 hours plus.

Run a little warm water over the molds to remove the rocket bomb pops easily.

ENJOY!

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Looking for amore great healthy popsicle recipes? How about these…

Figgy Coconut Creamsicles or these Chocolate Avocado Fudgesicles

Homemade Rocket Bomb Popsicles

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Homemade Rocket Bomb Pops! A serious blast from the past. SMILE!

• Author: Gwyn

Ingredients

Units USM

We will be using a tiny touch of cornstarch in each of the layers. It will help thicken our layers. I just learned on the cooking channel that it makes ice cream creamier!

Rocket Pop Mold

The Red Raspberry Layer

• 3 cups fresh raspberries, washed and air dried
• 3 tablespoons granulated sugar
• 1/2 teaspoon cornstarch

The White Coconut-Lime Layer

• 1/2 cup vanilla greek yogurt
• 2 tablespoons fresh key lime juice, substitute regular limes
• 1 cup unsweetened coconut milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon cornstarch

The Blue Blueberry Layer

• 3/4 cup blueberries
• 3 tablespoons granulated sugar
• 1 cup unsweetened coconut milk
• 1 teaspoon cornstarch

Blueberries have blue skins and lime green insides. When you mix blue and lime green you get cyan. When you blend blueberries you get a purply blue. Let’s call it Rocket Pop Blue. 

Cook Mode Prevent your screen from going dark

Instructions

In a blender, add the raspberries, sugar, and cornstarch. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Next, add the vanilla greek yogurt, key lime juice, coconut milk, sugar, and cornstarch into a blender. Blend until smooth. Pour into a container with a spout and place in the refrigerator.

Wash the blender.

Then, add the blueberries, coconut milk, sugar, and cornstarch in the blender and blend until smooth. Pour the mixture into a container with a spout and place in the refrigerator.

NOW FOR THE FUN PART! …

Pour a small layer of the red mixture into each mold. Place in the freezer for 15 minutes.

Remove the mold from the freezer and add a layer of the white mixture. Freeze for 15 minutes.

If you are using wooden popsicle sticks, stick them in 1/2 way through.

Finally, remove the mond from the freezer and carefully add a blue layer.

Leave 1/4 inch of space from the edge on your last layer. The juices will expand.

If you didn’t use popsicle sticks, carefully press the mold sticks with covers into the Rocket Bomb Pops.

Freeze for 4 hours plus.

Run a little warm water over the molds to remove the rocket bomb pops easily.

ENJOY!

 

The post Homemade Rocket Bomb Popsicles appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Perfect for a party, gameday, picnic, cookout, or a cozy evening at home, you can’t go wrong with this recipe. In fact your partakers will beg you for the recipe. Be sure to scroll all the way to the bottom and see how I share this recipe as a party take-away gift. Grab your apron friend! Let’s Sparkle!

Six Fun Sweet Vidalia Onion Facts

1. The Vidalia Onion was discovered by Mose Coleman during the great depression.
2. Vidalia Onions are named after the town they are grown in, Vidalia, Georgia.
3. The Vidalia Onion became the Georgia state vegetable in 1990.
4. The sweet flavor is from the low amount of sulfur in the soil in which the onions are grown.
5. The Vidalia Onion has a 1,300 square foot museum filled with the history of this Georgia treasure.
6. Piggly Wiggly was the first grocery store to sell Vidalia Onions.

Find more fun Vidalia Onion facts here.

PS If you are a foodie like me and are planning a trip to Georgia, be sure plan a Culinary Road Trip in south Georgia.

What To Serve With The Best Baked Vidalia Onion Dip

A Charming Place Card And Take Away Gift/Favor For The Best Baked Sweet Vidalia Onion Dip

Tie a cute bow around a Vidalia Onion with a name tag. It will make a great place setting and/or a take away gift. Click for tutorial and Supply Links.

The Best Baked Sweet Vidalia Onion Dip

Ingredients

• 3 medium Vidalia Onions
• 2 – 8 ounce packages of cream cheese, softened
• 3/4 freshly grated parmesan cheese
• 2 tablespoons hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 heaping tablespoons of mayonnaise, preferably Duke’s (A southerner can tell if you don’t use Duke’s Mayonnaise.)

Why Southerners Are Crazy About Duke’s Mayonnaise. ‘ You must watch this video! It will make you smile!

Directions

Preheat oven to 350° F.

Using a grater over a bowl, finely grate one of the Vidalia Onions. Using a paper towel, press some some of the water out. Thinly slice the other two Vidalia Onions.

Add the grated onions, sliced onions, cream cheese, parmesan cheese, hot sauce, salt, pepper, and mayonnaise to a medium mixing bowl and stir with a wooden spoon to combine.

Place in an 8 X 8 baking dish and bake for 35 minutes or until golden brown.

Serve with corn chip scoops.

More Ways To Use Vidalia Onions

Magnolia and Vidalia Onion Summer Tablescape | How To Make Vidalia Onion Party Favors and Place Cards | Spicy Chili Lime Vidalia Onion Magnolias

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The Best Baked Vidalia Onion Dip

How about a savory and slightly sweet hot and cheesy recipe that is unforgettable?

Course Appetizers

Cuisine American

Keyword Dip, Onions, Vidalia Onion Dip, Vidalia Onions

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 139kcal

Author Gwyn

Ingredients

• 3 Vidalia Onions
• 16 ounces cream cheese softened
• 3/4 cup parmesan cheese grated
• 2 tablespoons hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 heaping tablespoons of mayonnaise preferably Duke’s (A southerner can tell if you don’t use Duke’s Mayonnaise.)

Instructions

• Preheat oven to 350° F.
• Using a grater over a bowl, finely grate one of the Vidalia Onions. Using a paper towel, press some some of the water out. Thinly slice the other two Vidalia Onions.
• Add the grated onions, sliced onions, cream cheese, parmesan cheese, hot sauce, salt, pepper, and mayonnaise to a medium mixing bowl and stir with a wooden spoon to combine.
• Place in an 8 X 8 baking dish and bake for 35 minutes or until golden brown.

Nutrition

Serving: 1.5 cup | Calories: 139kcal | Carbohydrates: 15g | Protein: 13g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 803mg | Potassium: 328mg | Fiber: 1g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 9mg | Calcium: 307mg | Iron: 0.5mg

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Can you Leave the Skin on the Peaches?

You absolutely can. Wash them and pat them dry.

How To Soften Unripened hard Peaches?

Easy! put them in a paper bag and leave them on the kitchen counter for 26 hours.

MORE WAYS TO USE FRESH PEACHES HERE…

How To Make The Best Simple Southern Peach Cobbler

Serves 6

IF YOU ARE USING A LARGE SKILLET OR A BAKING DISH, CLICK HERE FOR THE RECIPE.

Ingredients

• 1/2 stick unsalted butter, sliced into 6 tablespoons (Use lines on the package.)
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup whole milk
• 2 cups fresh peaches, peeled or unpeeled and sliced
• optional: sparkling sugar

6 Mini 3.5 inch Cast Iron Skillets

Instructions

Preheat oven to 350° F. Place the mini skillets onto a baking sheet.

Add 1 tablespoon of unsalted butter to each skillet. Place in the oven for 5 minutes.

Next, add the sugar, self-rising flour, and cold milk into a medium mixing bowl. Stir until just combined. Seriously! Just combined! Don’t worry with the lumps.

Remove the skillets from the oven and scatter the fresh cut peaches on top ot the butter. Divide the batter evenly into each skillet and spread across the peaches.

Sprinkle with sparkling sugar and bake for 30 to 40 minutes or until golden brown on top.

Serve with fresh whipped cream, vanilla ice cream, or all by itself! Garnish with a mint leaf.

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How To Make Simple Southern Fresh Peach Cobbler in Mini Skillets

It is time to get peachy! Summer time means fresh peaches and you can’t let the season pass without this southern dessert topped with vanilla ice cream. Today I am sharing my mama’s recipe on How To Make Simple Southern Fresh Peach Cobbler in Mini Skillets. 

Course Desserts

Cuisine American

Keyword Cast Iron Skillet, Cobbler, Peach Cobbler, Pie

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 260kcal

Author Gwyn

Ingredients

• 1/2 stick unsalted butter sliced into 6 tablespoons (Use lines on the package.)
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup whole milk
• 2 cups fresh peaches peeled or unpeeled and sliced
• optional: sparkling sugar
• Garnish: Whipped Cream or Ice Cream and fresh mint.
• 6 Mini 3.5 inch Cast Iron Skillets

Instructions

• Preheat oven to 350° F. Place the mini skillets onto a baking sheet.
• To begin, add 1 tablespoon of unsalted butter to each skillet. Place in the oven for 5 minutes.
• Next, add the sugar, self-rising flour, and cold milk into a medium mixing bowl. Stir until just combined. Seriously! Just combined! Don’t worry with the lumps.
• Then, remove the skillets from the oven and scatter the fresh cut peaches on top ot the butter. Divide the batter evenly into each skillet and spread across the peaches.
• Lastly, sprinkle with sparkling sugar and bake for 30 to 40 minutes or until golden brown on top.
• Serve with fresh whipped cream, vanilla ice cream, or all by itself! Garnish with a mint leaf.

Nutrition

Serving: 1Skillet | Calories: 260kcal | Carbohydrates: 49g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 118mg | Potassium: 36mg | Fiber: 1g | Sugar: 34g | Vitamin A: 127IU | Calcium: 98mg | Iron: 0.3mg

The post How To Make Simple Southern Fresh Peach Cobbler in Mini Skillets appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Have you ever enjoyed tea in a tearoom? Besides wearing a pretty dress and sometimes a hat and gloves, my favorite part is the tower of tasty sandwiches, mini cakes, and cookies.

These stacked trays of savory and sweet things inspired this fun towering hamburger and sides post. Scroll on down the details plus a few bonus cookout tips.

A Charming Way To Serve Hamburgers & Sides

SUPPLIES

1. GALVANIZED 3 TIER TRAYS/TOWERS

Let’s start with the galvanized 3 -Tier tower. These are great no matter what they are made of! I have kept one on my coffee cart for the past couple of years. My friend Kimberlee shared this idea with me on a thrift shopping trip in Sumner, Washington. I remember her wire 3 -tier tower filled with snacks for her darling twin boys. I keep mine filled seasonally with all sorts of fun themed things.

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A Few Ways to Use a 3 Tier Galvanized Tray Seasonally

SPRING

Ice Coffee Packets | Vanilla Powder | Sugar Cubes | Straws | Pink Gingham Ribbon

SUMMER

Fruit Teas | Old Fashioned Lemon Sticks | Summer Mugs | Shortbread | Cookies | Local Honey | Mint Striped Straws | Ribbon

WINTER

Hot Cocoa Sticks | Peppermint Sticks | Red Straws | Hot Cocoa Powder | Marshmallows Red Candy Striped Ribbon

FALL

Espresso Powder | Cinnamon | Vanilla Powder | Fox Mugs | Chocolate Covered Coffee Beans| Orange Ribbon | Orange Straws

Of course you can go crazy with this like I do and hit every holiday. I would love to see your ideas. Tag me on Instagram @_SparklingCharm and use #SparkleandCharm

2. HAMBURGER WRAPPERS

Use a sharpie to label or personalize the wrappers with a name. These retro wrappers are cute too.

3. ICE

4. CONDIMENTS + TOPPINGS + DRINKS

On this Hamburger Tower I chose to go All American using, catsup. mustard, mayo, pickles, onions, lettuce, and tomatoes with ruffled chips, coke in the bottle, and Black Peach Tea.

The Best & Top Ranked Condiment and Toppings For Hamburgers

Top Ranked Toppings & Condiments for Hot Dogs

The Best Sides For A Hamburger & Hot Dog Cookout

The best Desserts for A Cookout

HOW TO PUT IT ALL TOGETHER

Line the top and the bottom tiers of the tower with plastic wrap to keep ice from dripping.

Arrange the vegetable, chips, and pickles in small glass cups and bowls. Bag the hamburgers.

Top Tier

Fill with ice and tuck the vegetable bowls down in the ice.

Middle Tier

Arrange the chips and hamburgers.

Bottom Tier

Fill the bottom tier with ice. Vary the drinks and condiments in the ice.

EASY PEASY! Please don’t forget to tag me in your photos @_SparklingCharm.

Why Not Accessorize with Hot Dogs And Hamburgers!

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Fun To Look At!

I ran across these while looking for fun cookout accessories.

? Sequin Burger Purse ($1,785) | ? Crystal Burger Clutch ($5695)

SHOP SERIOUS BURGER PURSES

LOVE HAMBURGERS? Check out this Mini Burger Bloody Mary HERE!

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How To Make The Best Sweet Tea Sangria

Occasions to Serve Sangria

Serve it for the 4th of July, Memorial Day, Summer Picnics, Pool Parties, or a hot summer day! YOU ARE GOING TO LOVE THIS COCKTAIL!

What is In Traditional Mexican Sangria?

Mexican Sangria is made with orange liquor, brandy, orange juice, oranges, limes, pineapple, and cinnamon.

What is in Traditional Spanish Sangria?

Traditional Spanish Sangria is made with red wine, water, herbs, spices, and fruit.

Can You Add Sweet Tea To Sangria?

Yes! It is the perfect summertime cocktail! SO GOOD!

How To Make The Best Sweet Tea Sangria

Ingredients

• 1 750-ml. white wine ( I am using a Starborough Sauvignon Blanc from New Zealand)
• 6 cups sweet tea
• 1 /4 cup Triple sec.
• 3 medium fresh peaches, sliced
• 1 cup fresh blueberries
• 1 fresh green apple, sliced, chunks
• 5 fresh strawberries, sliced in half
• 3 basil leaves, whole
• fresh mint sprig for garnish

Mixology | Instructions

In a large pitcher add the wine, sweet tea, triple sec, fresh peaches, blueberries, green apples, strawberries, and basil leaves. Give it a good stir and put it in the refrigerator until chilled.

Fill a glass 1/2 full with ice. Pour the Best Sweet Tea Sangria over the ice letting some of the fruit fall into the glass.

Garnish with fresh mint and serve.

MORE SUMMERTIME IDEAS HERE!

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How To Make The Best Sweet Tea Sangria

The Best Sweet Tea Sangria! Infused with white wine and fresh summer fruit, this refreshing summertime cocktail is perfect for any hot summertime day.

Course Cocktails

Cuisine American

Keyword Fruit Pies, Sangria, Summer Cocktails, Sweet Tea, Sweet Tea Sangria

Resting Time 1 hour hour

Total Time 15 minutes minutes

Servings 6

Calories 138kcal

Author Gwyn

Ingredients

• 1 750- ml. white wine I am using a Starborough Sauvignon Blanc from New Zealand
• 6 cups sweet tea
• 1 /4 cup Triple sec.
• 3 medium fresh peaches sliced
• 1 cup fresh blueberries
• 1 fresh green apple sliced, chunks
• 5 fresh strawberries sliced in half
• 3 basil leaves whole
• fresh mint sprig for garnish

Instructions

• In a large pitcher add the wine, sweet tea, triple sec, fresh peaches, blueberries, green apples, strawberries, and basil leaves. Give it a good stir and put it in the refrigerator until chilled.
• Fill a glass 1/2 full with ice. Pour the Best Sweet Tea Sangria over the ice letting some of the fruit fall into the glass.
• Garnish with fresh mint and serve.

Nutrition

Serving: 8ounces | Calories: 138kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 12mg | Potassium: 101mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

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More Tiny Food Favorites

Isn’t it fun to attend a party or an event where there are only bite sized foods? I do! One of my favorite party appetizers is a tiny waffle square spread with honey, topped with a chicken nugget, another mini waffle square, all held together by a pick you can grab from a pretty tray. That is where I got this idea.

When to Serve Cheeseburger Bites on Mini Sesame Seed Buns

4th of July | Birthday Parties | Cookouts | Memorial Day | Movie Night | Date Night Summer Weeknight Dinner

Cheeseburger Bites on Mini Sesame Seed Buns

Makes 18 to 24

Ingredients

• 10 – 12 frozen yeast roll dough balls, thawed ( I used Rhodes from the frozen food section.)
• 4 tablespoons unsalted butter, melted
• sesame seeds
• 1 pound ground chuck or burger meat of your choice
• 1/2 pound ground sausage
• 3 tablespoons worcheshire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• mayonnaise
• mustard
• butter or romaine lettuce
• 10 – 12 cheddar cheese squares, sliced into quarters
• 1 onion, thinly sliced and cut into quarters
• 5 slices cheddar cheese
• 4 Roma tomatoes
• 18 – 24 pickles

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Instructions

Preheat oven to 350° F.

Line two baking sheet with parchment paper. Set aside.

Mini Sesame Seed Buns

First, cut each thawed dough ball into 4 even pieces, gently roll each piece into a small ball, and place onto the prepared baking sheet 1″ apart. Next, cover with a clean flour sack towel and let the dough double in size. Brush with the melted butter and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown. Cool on a wire rack. Optional: Re-brush with melted butter and re-sprinkle sesame seeds.

Bite Sized Cheese Burgers

Add the ground chuck, ground sausage, worcestershire sauce into a medium mixing bowl and gently combine until just mixed. AVOID OVER MIXING. Using a 2 inch scoop, evenly scoop a mound of ground chuck. Using clean hands, roll into a ball and gently press into a patty. Place on the second prepared baking sheet and sprinkle with salt and pepper. Repeat. Press your little finger into the center of each patty to its center. Bake for 25 minutes.

Optional: Add the cheese slices and melt in the oven.

Assembly

Add a touch of mayonnaise to the bottom half of a mini sesame seed bun and spread mustard and catsup on the top half of the sesame seed bun.

Layer from bottom up: lettuce | burger | cheese | | tomato | pickle | bun

Skewer to secure. Place on a pretty tray. Serve

Tips & Notes

• Serve within 30 minutes of assembly. They will go FAST!
• These are tricky to stand up straight. Sbe sure to skewer exactly down the center.

Print

Cheeseburger Bites on Mini Sesame Seed Buns

Everything tasty about a juicy burger in a tiny package. These Cheeseburger Bites on Mini Sesame Seed Buns will hit you and your guests right in the I need a burger spot!

Course Main Course

Cuisine American

Keyword Buns, Burger Bites, Cheddar Cheese, Cheese Burgers

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 18 Bites

Calories 135kcal

Author Gwyn

Ingredients

• 10 – 12 frozen yeast roll dough balls thawed ( I used Rhodes from the frozen food section.)
• 4 tablespoons unsalted butter melted
• sesame seeds
• 1 pound ground chuck or burger meat of your choice
• 1/2 pound ground sausage
• 3 tablespoons worcheshire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• mayonnaise
• mustard
• butter or romaine lettuce
• 10 – 12 cheddar cheese squares sliced into quarters
• 1 onion thinly sliced and cut into quarters
• 5 slices cheddar cheese
• 4 Roma tomatoes
• 18 – 24 pickles

Instructions

• Preheat oven to 350° F.
• Line two baking sheet with parchment paper. Set aside.
• Mini Sesame Seed Buns
• First, cut each thawed dough ball into 4 even pieces, gently roll each piece into a small ball, and place onto the prepared baking sheet 1″ apart. Next, cover with a clean flour sack towel and let the dough double in size. Brush with the melted butter and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown. Cool on a wire rack. Optional: Re-brush with melted butter and re-sprinkle sesame seeds.
• Bite Sized Cheese Burgers
• Add the ground chuck, ground sausage, worcestershire sauce into a medium mixing bowl and gently combine until just mixed. AVOID OVER MIXING. Using a 2 inch scoop, evenly scoop a mound of ground chuck. Using clean hands, roll into a ball and gently press into a patty. Place on the second prepared baking sheet and sprinkle with salt and pepper. Repeat. Press your little finger into the center of each patty to its center. Bake for 25 minutes.
• Optional: Add the cheese slices and melt in the oven.
• Assembly
• Add a touch of mayonnaise to the bottom half of a mini sesame seed bun and spread mustard and catsup on the top half of the sesame seed bun.
• Layer from bottom up: lettuce | burger | cheese | | tomato | pickle | bun
• Skewer to secure. Place on a pretty tray. Serve
•  

Notes

• Serve within 30 minutes of assembly. They will go FAST!
• These are tricky to stand up straight. Sbe sure to skewer exactly down the center.

Nutrition

Serving: 1Burger Bite | Calories: 135kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 177mg | Potassium: 77mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 0.2mg

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Chocolaty Cocoa Puff Crispy Treats

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Be sure to check out this Sparkling Charm Burger Tower and the Sparkling Charm Burger Bloody Mary

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I took a deep dive into my recipe box today and pulled this crowd pleaser out!

When To Serve Southern Buttermilk Cornbread Salad

Potlucks | Cookouts | Pool Parties | Picnics | 4th of July | Memorial Day | Just Because

What Do You Serve With Buttermilk Cornbread Salad?

Buttermilk cornbread salad goes with great with BBQ, pork chops, fried chicken, burgers, and steak. I prefer to eat it all by itself.

Southern Buttermilk Cornbread Salad

Ingredients

• 2 packages cornbread mix, plus any additional ingredients called for on the package
• (Substitute liquid for Buttermilk)
• 1 cup shredded cheddar cheese, extra for garnish
• 3/4 cup sweet” Vidalia” onions, diced into small pieces

Fun Fact; Vidalia is a small town in Georgia where these beauties get their name. 

• 1 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 celery stick, diced
• 2 cups real mayonnaise (Duke’s is the best!)
• 1 pod garlic, diced
• 1 pinch salt and black pepper, to taste
• 1/4 cup green onions, diced for garnish
• 3/4 cup crumbled prosciutto, fried crisp

Instructions

Prepare both packages of cornbread according to package instructions using buttermilk in lieu of package liquids and stirring 1 cup of shredded cheese to the batter before baking.

Allow cornbread to cool completely. Crumble into large pieces into a large bowl.
Add the onion, bell pepper, celery, mayonnaise, and garlic salt, to the bowl. Stir gently until completely combined.

Cover and refrigerate until ready to serve.

Just before serving, top with crumbled prosciutto, additional cheese, and fresh chives.

Print

Southern Buttermilk Cornbread Salad

This Southern Salad Is A Crowd Pleaser!

Author Gwyn

Ingredients

• 2 packages cornbread mix plus any additional ingredients called for on the package
• Substitute liquid for Buttermilk
• 1 cup shredded cheddar cheese extra for garnish
• 3/4 cup sweet” Vidalia” onions diced into small pieces
• Fun Fact; Vidalia is a small town in Georgia where these beauties get their name.
• 1 green bell pepper diced
• 1/2 red bell pepper diced
• 1/2 yellow bell pepper diced
• 1 celery stick diced
• 2 cups real mayonnaise Duke’s is the best!
• 1 pod garlic diced
• 1 pinch salt and black pepper to taste
• 1/4 cup green onions diced for garnish
• 3/4 cup crumbled prosciutto fried crisp

Instructions

• Prepare both packages of cornbread according to package instructions using buttermilk in lieu of package liquids and stirring 1 cup of shredded cheese to the batter before baking.
• Allow cornbread to cool completely. Crumble into large pieces into a large bowl.Add the onion, bell pepper, celery, mayonnaise, and garlic salt, to the bowl. Stir gently until completely combined.
• Cover and refrigerate until ready to serve.
• Just before serving, top with crumbled prosciutto, additional cheese, and fresh chives.

MORE SOUTHERN RECIPES…CLICK HERE!

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Originally Published on Sparkling Charm: March 20, 2018. Updated: May, 2022

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What you will love about Little Fried Peach Sugar Pies

Crispy on the outside with warm sweet peaches on the inside! Grab your aprons! We are frying little peach sugar pies today.

Other Seasonal Little Fried Pies To Try

Little fried pies are delicious any time of year. You can substitute the peaches in this recipe to make…

Spring Fried Pies

Little Fried Strawberry Pies | Little Fried Cherry Pies | Little Fried Apricot Pies

Summer Fried Pies

Little Fried Blackberry Pies | Little Fried Blueberry Pies | Little Fried Raspberry Pies

Fall Fried Pies

Little Fried Apple Pies | Little Fried Pumpkin Pies | Little Fried Pear Pies

Winter Fried Pies

Little Fried Percinnamon Pies | Little Fried Date Pies | Little Fried Fig Pies

When To Serve Little Fried Peach Pies

Picnics | 4th of July | Cookouts | Memorial Day | A Summer Dessert

More Ways to Use Peaches

Peaches and Sweet Corn Relish Chicken Thighs | Easy Brown Butter Peach (No Chrun) Ice Cream | Sweet Peaches Upside Down Cake | Easy Peach Crumble Fudge | AND MORE

Little Fried Peach Sugar Pies

Makes 16 Little Fried Peach Sugar Pies

Ingredients

• 2 pie crusts, unfrozen, still cold
• 1 fresh peaches, peeled, sliced and cubed
• 1/2 cup fresh peaches, peeled and mashed
• 3/4 cup sugar
• 1/4 cup cornstarch
• canola oil, enough to fill the deep pan/pot you are using 1″ deep with oil
• 1 more cup of granulated or powdered sugar for coating
• 3 1/2 inch round cookie cutter

Little Fried Peach Sugar Pies

Instructions

1. Place a baking rack on a sheet pan and set aside.

2. Add the peaches, sugar, and cornstarch to a medium pot and bring to a boil over medium heat. Stir until thickened. Remove from heat and let the mixture cool to room temperature.

3. Unroll the pie crusts onto a lightly floured surface and cut out 8 rounds from each crust using the cookie cutter.

You may get 9 pie dough circles out of each crust if you are a cookie cutter master. ?

4. Spoon two teaspoons of the completely cooled sweet peach mixture in the center of each round.

5. Moisten the edge of the dough with water. Fold the dough over creating a half circle. Press to seal being sure to remove any holes along the edges.

Extra Charm! Use a fork along the edge for a vintage seal, or pinch the dough to add a ruffled pie shop edge.

5. Place the pies on a cutting board or cookie sheet and cool in the refrigerator for 30 minutes.

6. Add the extra sugar to a small bowl or plate. Set aside.

7. Fill a large skillet with one inch of oil and heat to 350°F.

If you don’t have an oil thermometer on hand, drop a small piece of leftover dough into the hot oil. It is ready when it floats, sizzles, and turns golden brown quickly.

8. Fry the pies in small batches of three or four one minute on each side. They will turn a beautiful golden brown.

9. Remove the pies from the oil with a strainer spoon placing each in a single layer on the prepared lined pan.

10. Give each Little Fried Peach Pie a good roll in the sugar!

10.They are ready to share! Serve them on a platter covered in sugar or bag them up for a picnic.

NOTES

SPARKLE TIP: ONCE THE PIES ARE SEALED, YOU CAN STORE THEM IN A SEALED BAG FOR ONE MONTH IN THE FREEZER BEFORE FRYING. HOW ABOUT THAT?! I DO RECOMMEND THAWING BEFORE FRYING.

Print

Little Fried Peach Sugar Pies

WHOOO-EEEEE! Little Fried Peach Sugar Pies! A must make! You can any seasonal fruit you like!

Course Desserts

Cuisine American

Keyword Fried Pie, Fruit Pies, Peaches, Pie

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 617kcal

Author Gwyn

Ingredients

• 2 pie crusts unfrozen, still cold
• 2 cups peaches (peeled, sliced and cubed)
• 1/2 cup peaches (peeled and mashed)
• 3/4 cup sugar
• 1/4 cup cornstarch
• 2 cups canola oil (enough to fill the deep pan/pot you are using 1″ deep with oil)
• 1 cup cup powdered sugar sprinkling

Instructions

• Place a baking rack on a sheet pan and set aside.
• Add the peaches, sugar, and cornstarch to a medium pot and bring to a boil over medium heat. Stir until thickened. Remove from heat and let the mixture cool to room temperature.
• Unroll the pie crusts onto a lightly floured surface and cut out 8 rounds from each crust using a 3 1/2 inch cookie cutter. (You can cut 9 pie dough circles out of each crust if you are a cookie cutter master.)

  .
• Spoon two teaspoons of the completely cooled sweet peach mixture in the center of each round.5. Moisten the edge of the dough with water. Fold the dough over creating a half circle. Press to seal being sure to remove any holes along the edges. Extra Charm! Use a fork along the edge for a vintage seal, or pinch the dough to add a ruffled pie shop edge.
• Place the pies on a cutting board or cookie sheet and cool in the refrigerator for 30 minutes.
• Add the extra sugar to a small bowl or plate. Set aside.
• Fill a large skillet with one inch of oil and heat to 350°F.
• If you don’t have an oil thermometer on hand, drop a small piece of leftover dough into the hot oil. It is ready when it floats, sizzles, and turns golden brown quickly.
• Fry the pies in small batches of three or four one minute on each side. They will turn a beautiful golden brown.
• Remove the pies from the oil and place each in a single layer on the prepared lined pan.
• Give each Little Fried Peach Pie a good roll in the sugar!
• They are ready to share! Serve them on a platter covered in sugar or bag them up for a picnic.

Notes

SPARKLE TIP: ONCE THE PIES ARE SEALED, YOU CAN STORE THEM IN A SEALED BAG FOR ONE MONTH IN THE FREEZER BEFORE FRYING. HOW ABOUT THAT?! I DO RECOMMEND THAWING BEFORE FRYING.

Nutrition

Serving: 1Pie | Calories: 617kcal | Carbohydrates: 31g | Protein: 0.5g | Fat: 56g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Sodium: 8mg | Potassium: 60mg | Fiber: 1g | Sugar: 26g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.2mg

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Crispy Buttermilk Southern Fried Chicken

Let’s get busy in the kitchen making chicken! That is fun to say like Hobby Lobby!

Occasions To Serve Crispy Buttermilk Southern Fried Chicken

• 4th of July
• Memorial Day
• Pool Parties
• PJ Party’s
• Girl’s Night
• Book Club
• Craft Night
• Picnics

Crispy Buttermilk Southern Fried Chicken Recipe

Ingredients

• 2 cups whole buttermilk, cold and shaken
• 1/2 cup green onions, tips removed, diced
• 3 garlic cloves, peeled diced
• 2 tablespoons sea salt
• 2 tablespoons black pepper
• 2 tablespoons crushed red pepper
• 4 boneless skinless chicken breasts
• 4 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon cayenne pepper
• 1 tablespoon salt
• 1 tablespoon black pepper
• enough canola oil to fill your frying pan 2 inches deep

A few notes before you get started…

• I cook fried chicken in a 4 1/2″ deep dutch oven like this one. It helps with even heat and a bit with the oil spatter.
• I use long stainless steel tongs for both inserting the chicken into the oil and flipping like these.  This nice straining ladle works great for transferring the cooked fried chicken from the hot oil to a plate.
• You can use a candy thermometer to heat the oil. This is a good choice. This is a good choice for checking the temperature of the meats.

Crispy Buttermilk Southern Fried Chicken Instructions

1. Between two pieces of parchment paper using a rolling pin or a kitchen mallet, pound the chicken breasts to 1/2″ thick. If you are using thin sliced chicken breasts, only pound in the thickest areas. Even is the key. Slice each breast in half as evenly as possible. You now have 8 pieces of chicken.

This will help with even timed frying.

2. Add the buttermilk, green onions, garlic, sea salt, and pepper to a large bowl and give it a good stir.

Are you wondering why buttermilk tenderizes chicken?

Well! Let me tell you…

The enzymes present in buttermilk break down the proteins in chicken.

Bonus!  Buttermilk adds flavor.

Double Bonus! Buttermilk helps the coating to stick.

3. Add the chicken to the buttermilk mixture one piece at a time making sure it is well coated.

4. Cover the bowl with plastic wrap and place in the fridge for at least 8 hours and no longer than 24 hours.

5. Preheat the oven to 200° F.  Prep a baking sheet with a wire baking rack and place it in the oven.

6. In a large bowl whisk together the flour, baking powder, cayenne pepper, salt, and black pepper. Set aside.

7. Pour the canola oil into your frying pan. Remember, it needs to be 2″ deep. Attach the thermometer and heat the oil to 350° over high heat.

While the oil is heating….

8. Place the chicken in the buttermilk marinade bowl, the flour mixture, and a baking sheet in this order on your counter/work surface.

Let’s get that chicken prepped for CRISPY! This is where the magic happens!

• Lift a piece of chicken from the buttermilk and dredge it in the flour mixture.

• Submerge it in the buttermilk again.
• Now back into the flour for a second coating.
• Place the double dipped chicken piece on a baking sheet or large plate.

Repeat with the rest of the chicken before frying. It needs to be ready to go for a swim in the oil.

9. When the oil reaches 350°, carefully lower a first, second, then a third piece of chicken into the oil with tongs.

Don’t crowd that chicken! 3 Pieces!

Cook for 2 1/2 minutes on one side.

TIME TO FLIP THAT CHICKEN!

Cook for 2 1/2 minutes on the other side.

Adjust heat up or down to keep the oil at 350° while the chicken is frying.

10. Using tongs or a slotted spoon, carefully remove the golden brown Crispy Buttermilk Southern Fried Chicken from the oil to the prepared baking sheet in the oven to keep warm.

Check your oil to make sure it is 350° .

Repeat with the rest of the chicken.

11. Give all the chicken a good sprinkle of salt and pepper and keep warm in the oven for no more that 15 more minutes.

Serve hot for dinner! Serve cold for a picnic! Warm it up for a biscuit or a waffe!

ENJOY!

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Crispy Buttermilk Southern Fried Chicken

Crispy Buttermilk Southern Fried Chicken. Make a batch for dinner, a picnic, or to slide in the middle of a fluffy biscuit.

Course Brunch, Entrees

Cuisine American

Keyword Chicken, Fried Chicken

Prep Time 20 hours hours

Cook Time 20 hours hours

Marinate 8 hours hours

Total Time 2 days days

Servings 4 Pieces Of Chicken

Calories 559kcal

Author Gwyn

Ingredients

• 1/2 cup green onions tips removed, diced
• 3 garlic cloves peeled diced
• 2 tablespoons sea salt
• 2 tablespoons black pepper
• 2 tablespoons crushed red pepper
• 4 boneless skinless chicken breasts
• 4 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon cayenne pepper
• 1 tablespoon salt

Instructions

• Between two pieces of parchment paper using a rolling pin or a kitchen mallet, pound the chicken breasts to 1/2″ thick. If you are using thin sliced chicken breasts, only pound in the thickest areas. Even is the key. Slice each breast in half as evenly as possible. You now have 8 pieces of chicken.
• This will help with even timed frying.
• Add the buttermilk, green onions, garlic, sea salt, and pepper to a large bowl and give it a good stir.
• Are you wondering why buttermilk tenderizes chicken?
• Well! Let me tell you…
• The enzymes present in buttermilk break down the proteins in chicken.
• Bonus!  Buttermilk adds flavor.
• Double Bonus! Buttermilk helps the coating to stick.
• Add the chicken to the buttermilk mixture one piece at a time making sure it is well coated.
• Cover the bowl with plastic wrap and place in the fridge for at least 8 hours and no longer than 24 hours.
• Preheat the oven to 200° F.  Prep a baking sheet with a wire baking rack and place it in the oven.
• In a large bowl whisk together the flour, baking powder, cayenne pepper, salt, and black pepper. Set aside.
• Pour the canola oil into your frying pan. Remember, it needs to be 2″ deep. Attach the thermometer and heat the oil to 350° over high heat.
• While the oil is heating….
• Place the chicken in the buttermilk marinade bowl, the flour mixture, and a baking sheet in this order on your counter/work surface.
• Let’s get that chicken prepped for CRISPY! This is where the magic happens!
• Lift a piece of chicken from the buttermilk and dredge it in the flour mixture.
• Submerge it in the buttermilk again.
• Now back into the flour for a second coating.
• Place the double dipped chicken piece on a baking sheet or large plate.
• Repeat with the rest of the chicken before frying. It needs to be ready to go for a swim in the oil.
• When the oil reaches 350°, carefully lower a first, second, then a third piece of chicken into the oil with tongs.
• Don’t crowd that chicken! 3 Pieces!
• Cook for 2 1/2 minutes on one side.
• TIME TO FLIP THAT CHICKEN!
• Cook for 2 1/2 minutes on the other side.
• Adjust heat up or down to keep the oil at 350° while the chicken is frying.
• Using tongs or a slotted spoon, carefully remove the golden brown Crispy Buttermilk Southern Fried Chicken from the oil to the prepared baking sheet in the oven to keep warm.
• Check your oil to make sure it is 350° .
• Repeat with the rest of the chicken.
• Give all the chicken a good sprinkle of salt and pepper and keep warm in the oven for no more that 15 more minutes.
• Serve hot for dinner! Serve cold for a picnic! Warm it up for a biscuit or a waffe!
• ENJOY!

Notes

I cook fried chicken in a 4 1/2″ deep dutch oven like this one. It helps with even heat and a bit with the oil spatter.

I use long stainless steel tongs for both inserting the chicken into the oil and flipping like these.  This nice straining ladle works great for transferring the cooked fried chicken from the hot oil to a plate.

You can use a candy thermometer to heat the oil. This is a good choice. This is a good choice for checking the temperature of the meats.

Nutrition

Serving: 4Pieces of Chicken | Calories: 559kcal | Carbohydrates: 94g | Protein: 38g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 5856mg | Potassium: 591mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1569IU | Vitamin C: 5mg | Calcium: 364mg | Iron: 7mg

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The post Crispy Buttermilk Southern Fried Chicken appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

A few weeks ago we had a couple of friends over for a casual cookout.

Casual and easy were the key words for this last minute get together. Of course I whipped up Cherry Cobbler and a Peach Cobbler lickity split!

Quick! Easy! Always A Crowd Pleaser!

Our friend Dave asked me how I made it. He is a big cobbler fan! His sweet wife told him the recipe was on my blog.

Guess What! It hasn’t been on Sparkling Charm until today.

I figured everyone knew how to make cobbler.

This is an after church on Sunday picnic staple in the South. One of those you sit on the counter and watch your mama make growing up recipes that is never written down just passed down.

This recipe is seriously not just the Best Cobbler In The Universe! It is super easy to make in a flash and can be served warm or cold.

Guess what else…

You can get crazy and add just about any fruit.

Peach Cobbler!

   Blueberry Cobbler!

      Blackberry Cobbler!

         Marionberry Cobbler!

            Plum Cobbler!

               Muscadine Cobbler!

                  Raspberry Cobbler!

Grab Your Aprons Sparkle Friends!

Today we are making…

The Best Cherry Cobbler In The Universe

Ingredients

1/2 stick unsalted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup milk
1 1/2 cups fresh cherries, washed and pitted

Have a little fun! Pick your fave fruit…

Blueberries! Strawberries! Peaches! Apples! Marionberries! Raspberries! Blackberries!

Get crazy and make a mixed berry cobbler!

optional: 1/2 cup sanding sugar

Directions

1. Preheat oven to 350° F.

2. Place the unsalted butter in a cast iron skillet and melt over medium heat. Turn the heat off the very minute it is melted. (If you are using a baking dish, melt the butter in the dish while the oven heats.)

3. Add the sugar, self-rising flour, and cold milk in a medium mixing bowl. Stir until just combined.

Just about 20 strokes will do it. Lumps are okay. Be careful not to over work the mixture.

4. Pour the mixture over the hot butter.

5. Sprinkle the cherries (peaches, blackberries, raspberries, marionberries, strawberries, blueberries) over the mixture.

6. Bake for 45 minutes.

Serve warm or cold with a scoop of ice cream  or whipped cream!

Please share your photos!

Tag me on instagram @_sparklingcharm #sparklingcharmeverything

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
Shout Out! Thanks Dave and Jennifer! Everyone needs to know how to make a good old fashioned cobbler! Sure do love ya’ll! 

Perfect For

Valentine’s Day | Galentine’s Day| Mother’s Day | Bridal Shower | Baby Shower’ | Birthday’s           4th of July | Pool Parties |  PJ Party’s | Girl’s Night | Book Club Craft Night | Friendsgiving Thanksgiving | A Summer Treat

The post The Best Cherry Cobbler In The Universe Raspberries! Blueberries! Peaches! Marionberries! Strawberries! Blackberries! “Add Your Fave Fruit!” appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Red White and Blue Ambrosia!

What is Ambrosia?

In Greek mythology, ambrosia was the food of the gods bestowing immortality on all who ate it. Would that not be nice? However, at a picnic, a potluck, or a special dessert, ambrosia is a dessert that goes great with fried chicken, ham, and turkey.

What are the Main Ingredients in Ambrosia?

Originating in the Southern United States, today ambrosia is a fruit salad. Most ambrosia recipes contain pecans, canned or fresh pineapples, mandarin orange slices, miniature marshmallows, and coconut flakes in a whipped cream base.

Ambrosia is Also a Liquor

Ambrosia is also an all-natural Italian herbal liqueur that is bittersweet yet refreshing. It is made with tumeric, blood orange, cantaloupes, carrots, and botanicals.

Grab your aprons! Today we are making a version with red and blue fruits that would make the Greek Gods swoon.

When to Serve Red White and Blue Ambrosia

Valentine’s Day | Galentine’s Day | Mother’s Day | Bridal Shower | Baby Shower | Birthday Party | 4th of July | Pool Parties |  PJ Party’s | Girl’s Night | Book Club | Craft Night | Memorial Day | A Summer Treat

More 4th of July Inspiration Here!

Red White and Blue Ambrosia

Ingredients

• 1 cup heavy whipping cream
• 1/4 cup Cream of Coconut, cold  (I love this squeeze bottle. It is great in cocktails.)
• 1/4 cup whole sour cream, cold
• 1 cup blackberries
• 1 cup raspberries
• 1 cup mini marshmallows
• 3/4 cup sweetened coconut chips/flakes
• 1/4 cup mini chocolate chips

Instructions

In a large mixing bowl, add the Coco Creme of Coconut, sour cream, and the heavy whipping cream. Mix at medium speed until peaks form.

Fold in the blackberries, raspberries, marshmallows, and chocolate chips.

Store in the refrigerator until ready to serve.

Scoop into a pretty bowl or cup.

Enjoy!

Red White and Blue Ambrosia

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Red White and Blue Ambrosia!You betcha!

Summer raspberries and blackberries!

Coconut Flakes!Mini Chocolate Chips!

All mixed up in a creamy cloud of goodness!

• Author: Gwyn

Ingredients

1 cup heavy whipping cream
1/4 cup Cream of Coconut, cold  (I love this squeeze bottle. It is great in cocktails.)
1/4 cup whole sour cream, cold
1 cup blackberries
1 cup raspberries
1 cup mini marshmallows
3/4 cup sweetened coconut chips/flakes
1/4 cup mini chocolate chips

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Instructions

In a large mixing bowl, add the Coco Creme of Coconut, sour cream, and the heavy whipping cream. Mix at medium speed until peaks form.

Fold in the blackberries, raspberries, marshmallows, and chocolate chips.

Store in the refrigerator until ready to serve.

Scoop into a pretty bowl or cup.

Enjoy!

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Creamy!

Dreamy!

This recipe makes people happy! Plan on big hugs!

 Grab your aprons! I am sharing my recipe with YOU!

This is a great dessert for…
Valentine’s Day  | Galentine’s Day| Mother’s Day | Bridal Shower’s | Baby Shower’s

Easter | PJ Party’s | Girl’s Night | Christmas (Use Cherries) | Picnics | 4th of July

How about this Dreamy Coconut Cream Cake!

Raspberry Ice Box Cream Cake

Ingredients

1 1/2 cups fresh raspberries, washed and air dried on a cloth.

“Strawberries! Blackberries! Peaches! Blueberries! Marionberries! Have FUN! YOU can use any berry you prefer here! Mix it UP! Your choice!”

24 Regular sized graham crackers (3 sleeves)
5 ounce package/box instant vanilla pudding
2 cups whole milk
1 can condensed milk
1 cup heavy cream

Directions

1. line a 9 X 9 baking dish with parchment paper. Leave excess paper hanging over two of the opposite sides. Note: It is helpful if your baking dish has straight sides but not necessary.

2. In a large mixing bowl, mix the instant vanilla pudding, condensed milk, and the whole milk on medium speed until thick. Set aside.

3. In a second bowl, whip the heavy whipping cream and white sugar until stiff peaks form.

4. Gently fold the whipped cream and the vanilla pudding together.

5. Lay the first layer of graham crackers in the bottom of the pan. Set aside.

I trimmed the graham crackers to fit. Not necessary ?

6. Spoon 1/3 of the pudding mixture over the first layer of graham crackers.

7. Scatter 1/3 of the raspberries over the pudding mixture.

8. Repeat two more layers of graham crackers (given them a gentle press to even the layers), vanilla pudding cream, and raspberries.

9. Cover with plastic wrap and refrigerate for 8 hours.

10. Garnish with crushed graham crumbs.

11. Lift the Raspberry Ice Box Cake from the pan using the “hang over” parchment, cut and serve!

Raspberry Ice Box Cream Cake

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Blueberry Ice Box Cream Cake. This is a crowd pleaser! Creamy! Dreamy! Plan on big hugs! Come on over and let me share my recipe with YOU!

• Author: Gwyn

Ingredients

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.

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Spicy Fun-Feta Corn Salad

Who doesn’t love fresh corn in the summertime. I do! ? Especially from a cute little pop up farmers market on the side of the road. This lovely summer recipe is perfect for a picnic or the 4th of July.

OR USE FROZEN CORN and make it for Cinco de Mayo.

Grab your aprons! Let’s cook!

Occasions To Serve Fun Feta Corn Salad

• Cinco de Mayo
• Mother’s Day Brunch
• Father’s Day
• 4th of July
• Pool Parties
• Potluck Parties
• Summertime Picnics

Looking for another different tasty summer salad? How about this Southern Buttermilk Cornbread Salad!!!!

Spicy Fun-Feta Corn Salad

Ingredients

• 5 ears of corn, husk and silk removed/washed (substitute frozen corn)
• 1 large avocado, cubed and tossed in lemon juice
• 1 cup feta crumbles
• 8 cherry tomatoes cut into halves
• 3 shishito peppers, sliced thin (or 1 jalapeno sliced thin)
• 1 tablespoon red chilli pepper flakes
• 4 tablespoons salted butter, melted
• 2 tablespoons fresh lime juice

Directions

1. Prepare a large bowl of ice water and set aside.

2. Fill a large pot with water and bring to a rolling boil.  Add the ears of corn and cook for 4 minutes.

3. Move the corn from the hot water to the ice water bath quickly and carefully. Remove the corn, pat dry with a clean paper towel.

4.Using a knife, remove the corn kernels from the cob and add to a serving bowl.

5. Gently toss in the avocado, feta crumbles, cherry tomatoes, and the shishito peppers.

6. In a small bowl, mix the melted salted butter, red pepper flakes, and lime juice.

7. Drizzle over the corn and toss again gently.

Enjoy!

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Spicy Fun-Feta Corn Salad

Spicy Fun-Feta Corn Salad. This lovely summer recipe is perfect for a picnic or tht 4th of July. Add chicken and you have a meal!

Course Side Dish

Cuisine American

Keyword Corn, Feta, Spicy

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 193kcal

Ingredients

• 5 ears of corn husk and silk removed/washed (substitute frozen corn)
• 1 large avocado cubed and tossed in lemon juice
• 1 cup feta crumbles
• 8 cherry tomatoes cut into halves
• 3 shishito peppers sliced thin (or 1 jalapeno sliced thin)
• 1 tablespoon red chilli pepper flakes
• 4 tablespoons salted butter melted
• 2 tablespoons fresh lime juice

Instructions

• Prepare a large bowl of ice water and set aside.
• Fill a large pot with water and bring to a rolling boil.  Add the ears of corn and cook for 4 minutes.
• Move the corn from the hot water to the ice water bath quickly and carefully. Remove the corn, pat dry with a clean paper towel.
• Using a knife, remove the corn kernels from the cob and add to a serving bowl.
• Gently toss in the avocado, feta crumbles, cherry tomatoes, and the shishito peppers.
• In a small bowl, mix the melted salted butter, red pepper flakes, and lime juice.
• Drizzle over the corn and toss again gently.
• Enjoy!

Nutrition

Serving: 8Servings | Calories: 193kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 271mg | Potassium: 334mg | Fiber: 3g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 1mg

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