Quick & Easy Creamy Corn Casserole

What Does Quick & Easy Creamy Corn Casserole Taste Like?

A rich, creamy, and buttery bite, with a sweet finish.

What is the Difference Between Corn Casserole and Corn Pudding?

Corn casserole and corn pudding are essentially the same thing. However, corn pudding has a slightly looser texture whereas corn casserole has a moist bread-like texture.

Quick & Easy Creamy Corn Casserole Recipe

Ingredients

• 8 ounces Jiffy Corn Muffin mix
• 15 ounces whole kernel corn, drained
• 15 ounces creamed corn, not drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cheddar cheese, optional

Instructions

Preheat oven to 350°F.

Grease a 10 x 7 baking dish with vegetable spray.

Add all ingredients into a mixing bowl and mix to just combine.

Notes

1. Store corn casserole in an airtight container for up to two days.
2. Wrap corn casserole tightly and freeze for up to one month.
3. Add 1 cup of cheese into the mixture for an even cheesier corn casserole.
4. Add an egg to the mixture for a thicker sponge-like texture.

Tools you’ll need

Occasions to Serve Corn Casserole

• Thanksgiving
• Friendsgiving
• Easter
• Potluck
• BBQ

Pour into the prepared dish and spread.

Bake for 45 to 55 minutes or until center center has cooked.

Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.

Serve warm.

Print

Quick & Easy Creamy Corn Casserole

Quick and Delicious! This recipe makes a great Thanksgiving, Christmas, or a weeknight side dish!

Course Side Dishes

Cuisine American

Keyword Casserole, Corn Casserole, Corn Muffin Mix, Jiffy Muffin Mix

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 8 Servings

Calories 311kcal

Author Gwyn

Ingredients

• 8 ounces corn muffin mix Jiffy recommended
• 15 ounces whole kernel corn drained
• 15 ounces creamed corn not drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cheddar cheese optional topping

Instructions

• Preheat oven to 350°F.
• Grease a 10 x 7 baking dish with vegetable spray.
• Add all ingredients into a mixing bowl and mix to just combine. Pour into the prepared dish and spread.
• Bake for 45 to 55 minutes or until center center has cooked.
• Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.
• Serve warm.

Notes

Store corn casserole in an airtight container for up to two days.

Wrap corn casserole tightly and freeze for up to one month.

Add 1 cup of cheese into the mixture for an even cheesier corn casserole.

Add an egg to the mixture for a thicker sponge-like texture.

Nutrition

Serving: 1 Serving | Calories: 311kcal | Carbohydrates: 38g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 558mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 1mg

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Who doesn’t love a tater tot?! I do! They are one of my favorite things to get with a Chic-fil-a biscuit. I like to line them up and give them a tiny catsup belly button. I eat the crispiest last. Today I am taking this retro comfort food and turning them into little crispy cups. Grab your aprons! We’re making…

The Ultimate Loaded Cheesy Tater Tot Cups

The Origin Of Tater Tots & How They Got Their name

Tater Tots originated in 1953 by the Griggs’ family, owners of Ore-Ida were trying to figure out what to do with leftover potato slivers. Tater tots were born. They were first sold in 1956 as Tater Tots.

What are Tater Tots Made of?

Eaten around the world, these little nuggets are made from grated potatoes, flour, and salt formed into cylinders and deep fried.

What Are Tater Tots Called In other Countries?

England: Potato Crunchies

Australia: Potato Gems, Potato Pom Poms, or Potato Royals

Germany: Kroketten

When To Serve Tater Tot Cups

Tailgating Party | Cookout | BBQ | Pool Party | Brunch | Breakfast | Weeknight Side | Super Bowl Party | Football Party

What to Serve With Tater Tot Cups

Hamburgers and Cheeseburgers | BBQ | Steak | Eggs | Chicken Sandwiches | Fried Chicken

More Tater top Cup Toppings | Ideas

The possibilities are endless! Here are a few ideas of other ingredients to create even more Ultimate Loaded Tater Tot Cups

Mini Cheeseburger Tater Tot Cups

Hamburger, Cheese, Mustard, Catsup, Pickles

Breakfast Bacon, Egg, and Cheese Tater Tot Cups

Crispy Bacon, Scrambled Eggs, Cheese

Buffalo Chicken Tater Tot Cups

Shredded chicken coated in buffalo sauce, Chopped Celery, Blue Cheese.

Ceasar Chicken Salad Tater Tot Cups

Shredded Chicken, Cesar Salad

The Kitchen Avocado – Jeff Mauro Tomato Tater Tot Cups

The Ultimate Tater Tot Cups

The Ultimate Cheesy Tater Tot Cups

Makes 24

Ingredients

• 48 Tater Tots, thawed (32 ounce bag)
• 1 cup sharp cheddar cheese (I used Cabot Seriously Sharp White Cheddar)
• 2 apples, peeled, cored, and grated
• 3 prosciutto slices or 4 bacon slices, fried crispy and crumbled
• 3/4 cup sour cream or plain Greek yogurt
• chives, chopped
• sea salt and black pepper

TOOLS YOU’LL NEED

Instructions

Preheat oven to 350° F.

Place a 24 cup mini muffin pan in the oven and heat for 15 minutes. Remove and spray with cooking spray.

Place 2 tater tots in each well of the mini muffin pan and let them thaw completely. Add a tiny bit of shredded apple in the bottom of each well. Use clean hands to smash the tater tots creating a well/cup. 

Sprinkle on the shredded cheddar cheese. If you are using prosciutto add it now.

Bake for 15 minutes or until golden brown.

Remove from the oven and let them sit for 3 minutes. Next, remove from the pan onto a platter placing them in mini muffin cups.

Top with a dollop of sour cream or greek yogurt. Sprinkle crumbled bacon (if using), chives, black pepper, and sea salt.

Serve warm or at room temperature.

Print

The Ultimate Loaded Cheesy Tater Tot Cups

The Ultimate Loaded Cheesy Tater Tot Cups! Tailgating! Cook-Outs! Steak Dinner! Stuffed with cheese, bacon, sour cream, and apple. These are a crowd pleaser!

Course Appetizers

Cuisine American

Keyword Apples, Cheddar Cheese, Prochuitto, Sour Cream, Tater Tots

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 3 minutes minutes

Servings 18 Tater Tot Cups

Calories 82kcal

Author Gwyn

Ingredients

• 48 Tater Tots thawed (32 ounce bag)
• 1 cup sharp cheddar cheese I used Cabot Seriously Sharp White Cheddar
• 2 apples diced
• 3 prosciutto slices or 4 bacon slices fried crispy and crumbled
• 3/4 cup sour cream or plain Greek yogurt
• chives chopped
• sea salt and black pepper

Instructions

• Preheat oven to 350° F.
• Place a 24 cup mini muffin pan in the oven and heat for 15 minutes. Remove and spray with cooking spray.
• Place 2 tater tots in each well of the mini muffin pan and let them thaw completely. Add a tiny bit of shredded apple in the bottom of each well. Use clean hands to smash the tater tots creating a well/cup. Sprinkle on the shredded cheddar cheese. If you are using prosciutto add it now.
• Bake for 15 minutes or until golden brown.
• Remove from the oven and let them sit for 3 minutes. Next, remove from the pan onto a platter placing them in mini muffin cups.
• Top with a dollop of sour cream or greek yogurt. Sprinkle crumbled bacon (if using), chives, black pepper, and sea salt.
• Serve warm or at room temperature.

Nutrition

Serving: 1Tater Tot Cup | Calories: 82kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 0.2mg

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The post The Ultimate Loaded Cheesy Tater Tot Cups appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published May 2019 Update August 2022

Chefs seem to fuss over popovers and specific steps for perfection. Me, I just go for it and they turn out fine every single time.

Grab your apron and follow my recipe for this American version of bread pudding. You will truly be impressed with yourself!

How To Make Classic Popovers

What Are Popovers and What Are they Made of?

Baked in a pan with deep wells, popovers are light rolls made from an egg batter with no yeast.

Tips For Perfect Popovers

The true secret to popovers is following the instructions to the T. From measurements to the temperature of the ingredients of the oven, they are all equally important.

SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Get Popovers to Rise High

Part of the charm of popovers are their height. These tricks will ensure a high as the sky rise.

• Heat the oven to 425° F. before the pan goes in pre-batter.
• All ingredients must be room temperature.
• Whip up the batter to add air just before filling the hot popover pan wells.
• Avoid opening the oven while the popovers are baking. Don’t even crack the door for a tiny peek or your popovers will fall flat.

What to Serve with Classic Popovers

When To Serve Classic Popovers

Popovers are a special treat to serve any time of the year and at any mealtime. Below are a few occasions perfect for popovers.

Mother’s Day | Brunch | Easter | Spring | Holiday Meals |Breakfast In Bed | Tea Parties

Popovers In A Muffin Pan

The answer is YES YOU CAN! I prefer the classic popover pan as it has a taller well and straight sides. The muffin pan will give you a shorter popover with a more dense texture and you will have to adjust cook time by a few minutes.

How To Make Classic Popovers

Makes 6 Popovers

Ingredients

• 1 1/2 tablespoons unsalted melted butter | plus softened butter for greasing pans
• 1 1/2 cups all-purpose flour, sifted
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, room temperature
• 1 1/2 cups whole milk, room temperature

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Instructions

Preheat the oven to 425°F. Generously grease the popover pans with unsalted butter.

Whisk together the flour, salt mix and the room temperature eggs, milk, and warm melted butter until smooth. Let the mixture rest for 15 minutes.

Place the buttered popover pan in the pre-heated oven for exactly 2 minutes.

Next, remove from the oven and fill each of the popover wells just over half full and bake for exactly 30 minutes.

Don’t open the oven door to peek. Seriously, don’t peek! The popover game will be OVER!

Remove from the oven and immediately place on a wire cooling rack. Put a tiny slit in them with a paring knife to release steam.

Serve hot or at room temperature.

How To Store Popovers

Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.

How To Reheat Classic Popovers

Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!

More Bread Baking Recipes: Click Here!

How To Make Classic Popovers

Print Recipe

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Easy Peasy Popovers. Light! Airy! Delicious! Perfect for a brunch! A perfect treat for a lazy Saturday morning.

• Author: Gwyn

Ingredients

Units USM

• 1 1/2 tablespoons unsalted melted butter | plus softened butter for greasing pans
• 1 1/2 cups all-purpose flour, sifted
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, room temperature
• 1 1/2 cups whole milk, room temperature

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F. Generously grease the popover pans with unsalted butter.

Whisk together the flour, salt mix and the room temperature eggs, milk, and warm melted butter until smooth.

Place the buttered popover pan/s in the pre-heated oven for exactly 2 minutes.

Next, remove from the oven and fill each of the popover wells just over half full and bake for exactly 30 minutes.

Don’t open the oven door to peek. Seriously, don’t peek! The popover game will be OVER!

Remove from the oven and immediately place on a wire cooling rack. Put a tiny slit in them with a paring knife to release steam.

Serve hot or at room temperature.

Notes

 SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

 AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Store Popovers

Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.

How To Reheat Classic Popovers

Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!

Tips For Perfect Popovers

The true secret to popovers is following the instructions to the T. From measurements to the temperature of the ingredients of the oven, they are all equally important.

 SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

 AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Store Popovers

Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.

How To Reheat Classic Popovers

Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!

PIN IT

The post How To Make Classic Popovers appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Tangy Green Apple Citrus Slaw

WHY IT’S CALLED SLAW

The name comes from the Dutch words koolsla which means cabbage and sla which means salad. The result is cabbage salad.

WHAT PAIRS WITH GREEN APPLE CITRUS SLAW

SEAFOOD | TACOS | BBQ | ROASTED CHICKEN | POT ROAST | FRIED CHICKEN | PULLED PORK | Hot Dogs | Brotsworth

WHEN TO SERVE TANGY GREEN APPLE CITRUS SLAW

This is a great side for any night of the week especially summer meals. It also makes a great addition to a celebration.

Cinco de Mayo | BBQ | Tailgating | Pool Party | Taco Party | Cookout | Pig Pickin’ | Seafood Extravaganza | German Fest

THE DIFFERENCE BETWEEN SLAW AND COLESLAW

COLESLAW

Coleslaw is primarily cabbage or a variety of cabbages like Napa, red, savoy, or bok choy.

SLAW

Slaw without the cole can feature any crunchy vegetable or fruit in place of the cabbage. Broccoli, carrots, green apples, and jicama to name only a few.

Tangy Green Apple Citrus Slaw

Ingredients

Slaw

• 3 medium green apples, peeled or unpeeled and sliced into thin strips
• 1 orange, peeled and cut into bite size pieces
• 1 grapefruit, peeled and cut into bite size pieces
• 2 cups red cabbage, shredded thin
• 4 green onions, diced thin
• 3/4 cups italian parsley, chopped

Dressing

• 2 tablespoons apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon raw honey
• 1 dash sea salt
• 1 dash black pepper

Garnish

• sesame seeds
• green apple slice
• sprig of parsley

Instructions

Whisk together all of the dressing ingredients to combine. Set aside.

Toss all of the prepared slaw ingredients in a medium bowl and drizzle on the prepared dressing. Continue to toss until slaw is coated.

TOOLS YOU’LL NEED

How about a Pink Apple Salad!

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Tangy Green Apple Citrus Slaw

Crunchy! Bright! Tangy Green Apple Citrus Slaw! This tossed bowl of goodness pairs great with tacos, seafood, bbq, chicken, or roast beef.

Course Side Dish

Cuisine American

Keyword Apple Cider Vinager, Apples, Purple Cabbage

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 75kcal

Author Gwyn

Ingredients

• Slaw
• 3 medium green apples peeled or unpeeled and sliced into thin strips
• 1 orange peeled and cut into bite size pieces
• 1 grapefruit peeled and cut into bite size pieces
• 2 cups red cabbage shredded thin
• 4 green onions diced thin
• 3/4 cups italian parsley chopped
• Dressing
• 2 tablespoons apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon raw honey
• 1 dash sea salt
• 1 dash black pepper
• Garnish
• sesame seeds
• green apple slice
• sprig of parsley

Instructions

• Whisk together all of the dressing ingredients to combine. Set aside.
• Toss all of the prepared slaw ingredients in a medium bowl and drizzle on the prepared dressing. Continue to toss until slaw is coated.

Nutrition

Serving: 1Cup | Calories: 75kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 238mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1582IU | Vitamin C: 53mg | Calcium: 48mg | Iron: 1mg

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Spicy Chili Lime Vidalia Onion Magnolia Blossoms

So how in the world did I decide to fancy cut a Vidalia onion and call it a magnolia blossom? While working on my Magnolia and Vidalia tablescape, I was building a title for google. Of course there aren’t any tables out there decorated with a combination of vidalias and onions, but low and behold guess what popped up when you add those two words into your search bar? Chef Chadwick Boyd’s Magnolia Vidalia’s. WHAT! A perfect thing to serve for dinner with my tablescape. Chef Boyd uses pimentos, cheddar cheese, and a blend of spices that will knock your socks off. He also gives some great alternatives to sprinkle on like cornbread and different cheeses. Click and check out more of his recipes too.

Back to the Bloomin’ Onion that I am claiming this onion is not.

Have you ever had a Bloomin’ onion from the Outback Steakhouse? I am not sure if I love the onion or the sauce they give you to dip it in more? The two together are certainly addictive. The Food Network has a great at home version of this here.

Why Are They Called Vidalia Onions?

Vidalia onions are named after the town they are grown in, Vidalia Georgia. The sweet flavor is due to the low amount of sulfur in the soil in which they are grown. It can be called a Vidalia only if it is grown in one of 20 counties designated by the Vidalia Onion Act of 1986.

What is In Tajin Seasoning?

Tajin seasoning is a blend made from dried red chile peppers, dehydrated lime juice, and sea salt. You can also sprinkle it on chicken, popcorn, and raw vegetables.

Spicy Chili Lime Vidalia Onion Magnolia Blossoms

Ingredients

• 4 medium Vidalia onions
• extra virgin olive oil
• 4 heaping tablespoons Trader Joe’s chili lime seasoning or Tajin seasoning
• 2 tablespoons red pepper flakes
• 1 cup Mexican Parmesan cheese or parmesan
• 1 cup bread crumbs
• cilantro to garnish

Instructions

Serves 4

Preheat oven to 350° F.

Line a sheet pan with aluminum foil and place a baking rack on top or place an air fryer liner inside your airfryer.

Firstly, cut the stem end (end opposite the root fringe) off the Vidalia onions and peel them.

Then, turn the oven cut side down.

Then, using a sharp knife, cut the onion at 12, 3, 6, and 9 o’clock. (See solid lines in photo.) Next, cut each onion at 2, 4, 7, and 11 o’clock. (See dashed line in photo.)

Turn the Vidalia onion over and carefully pull the layers open.

Drizzle the Vidalia onions with olive oil (If you are using air fryer, give these beauties an extra drizzle.) and sprinkle on the chili lime seasoning and the red pepper flakes. Place in the oven and bake for 15 minutes or place in the airfryer for 8 minutes and cook on medium high.

In a small bowl, whisk together the mexican parmesan cheese and the bread crumbs.

Turn the oven to 400° F. and remove the baking Vidalia onions from the oven or air fryer. Using a spoon to carefully lift the layers of the hot Vidalia onion, sprinkle the parmesan inside the layers. Return the onion to the oven and bake for 7-8 minutes. In the air fryer, continue to cook at medium-high for 5 minutes.

Finally, serve hot!

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More Ways to Use Vidalia Onions

Baked Vidalia Onion Dip | A Vidalia Onion and Magnolia Tablescape | How To Make A Vidalia Onion Party Favor

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Spicy Chili Lime Vidalia Onion Magnolia Blossoms

You read that correctly! Spicy Chili Lime Vidalia Onion Magnolia Blossoms. Sprinkled with tasty things, these beauties open up to resemble Magnolia blossoms. Move over Bloomin’ Onion! There is a healthier version in town

Course Side Dish

Cuisine American

Keyword Magnolias, Onions, Sweet Onions, Vidalia Onions

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 79kcal

Author Gwyn

Ingredients

• 4 medium Vidalia onions
• extra virgin olive oil
• 4 heaping tablespoons Trader Joe’s chili lime seasoning or Tajin seasoning
• 2 tablespoons red pepper flakes
• 1 cup Mexican Parmesan cheese or parmesan
• 1 cup bread crumbs
• cilantro to garnish

Instructions

• Serves 4
• Preheat oven to 350° F.
• Line a sheet pan with aluminum foil and place a baking rack on top or place an air fryer liner inside your airfryer.
• Firstly, cut the stem end (end opposite the root fringe) off the Vidalia onions and peel them.
• Then, using a sharp knife, cut the onion at 12, 3, 6, and 9 o’clock. (See solid lines in photo.) Next, cut each onion at 2, 4, 7, and 11 o’clock. (See dashed line in photo.)
• Turn the Vidalia onion over and carefully pull the layers open.
• Drizzle the Vidalia onions with olive oil (If you are using air fryer, give these beauties an extra drizzle.) and sprinkle on the chili lime seasoning and the red pepper flakes. Place in the oven and bake for 15 minutes or place in the airfryer for 8 minutes and cook on medium high.
• In a small bowl, whisk together the mexican parmesan cheese and the bread crumbs.
• Turn the oven to 400° F. and remove the baking Vidalia onions from the oven or air fryer. Using a spoon to carefully lift the layers of the hot Vidalia onion, sprinkle the parmesan inside the layers. Return the onion to the oven and bake for 7-8 minutes. In the air fryer, continue to cook at medium-high for 5 minutes.
• Serve hot.

Nutrition

Serving: 1Serving | Calories: 79kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 175mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g | Vitamin A: 791IU | Vitamin C: 0.02mg | Calcium: 42mg | Iron: 1mg

Vidalia Onion Party Favors | Cornbread Salad

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The post Spicy Chili Lime Vidalia Onion Magnolia Blossoms appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Buttermilk biscuits are my kryptonite. Unfortunately, buttermilk biscuits and swimsuits aren’t a match when summertime is in sight.

Today I am sharing a perfect solution to the problem, a LIGHT, FLUFFY, HIGH PROTEIN, LOW CARB, EASY PEASY TO MAKE BREAD will curb that craving for biscuits and brioche.

Grab your aprons! Let’s Bake!

PS If you are looking for other healthier bread options, check out the Two Ingredient Bagels.

How To Make The Best Cloud Bread

Cloud Bread Ingredients

• 4 large fresh eggs, yolks and whites separated
• 4 tablespoons cream cheese, softened
• 1 teaspoon onion salt (optional)
• 1/2 teaspoon garlic powder (optional)
• 1 tablespoon a favorite dried herb/s

Cloud Bread Instructions

Preheat oven to 300° F. Line a baking sheet with parchment paper.

Mix the egg yolks with the cream cheese until smooth.

Next add the the garlic salt, onion powder, and herbs to a mixing bowl and beat with a hand mixer until stiff peaks form.

Fold the egg yolk mixture into the egg whites with a large rubber spatula until there are no yellow streaks.

Dalop heaping spoonfuls of the mixture onto the prepared baking sheet and spread into a 3/4″ thick 5″ rounds

Bake for 30 minutes or until the bread rounds are just golden brown.

Cool on a baking rack before serving.

How To Make the Best Cloud Bread

Print Recipe

Pin Recipe

Gluten Free! Keto Friendly! Grain Free! Today I am sharing how to make the best cloud bread. Perfect for a grab and go snack, it also is great for a sandwich. 

• Author: Gwyn

Ingredients

4 eggs
4 tablespoons cream cheese, softened
1 teaspoon onion salt, optional
1/2 teaspoon garlic powder, optional 1 tablespoon favorite dried herbs, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 300° F. Line a baking sheet with parchment paper.

Mix the egg yolks with the cream cheese until smooth.

Next add the the garlic salt, onion powder, and herbs to a mixing bowl and beat with a hand mixer until stiff peaks form.

Fold the egg yolk mixture into the egg whites with a large rubber spatula until there are no yellow streaks.

Dalop heaping spoonfuls of the mixture onto the prepared baking sheet and spread into a 3/4″ thick 5″ rounds

Bake for 30 minutes or until the bread rounds are just golden brown.

Cool on a baking rack before serving.Note: The bread will have a soufflé texture when it comes out of the oven. It will have more of a bread like texture when cooled.  

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ORIGINAL PUBLISH DATE: 4/20/2018

The post How To Make The Best Cloud Bread appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

WHOA!

These beauties are delicious and worth the effort! Grab your aprons and meet me in the kitchen!

Be sure to check out my Apple Cheddar Biscuits!

How To Make Light and Fluffy Angel Biscuits

Ingredients

• 5 cups all=purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• dash Kosher salt
• 3 tablespoons white sugar
• 1/4 cup warm water
• 1/2 ounce active dry yeast (2 packages)
• 1 cup salted butter, almost frozen and cut into small cubes
• 1/2 cup shortening, almost frozen and cut into small cubes
• 2 cups whole buttermilk, cold
• 4 tablespoon unsalted butter, melted
• flaked salt

Instructions

Butter a large cast iron skillet, a cake pan, or a deep baking dish. Set aside.

Butter a large mixing bowl. Set aside.

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons of the white sugar. Set aside.

Add the warm water, remaining 2 tablespoons of sugar, and yeast to a small mixing bowl. Stir to dissolve yeast. Let it stand until bubbles appear.

Sprinkle the small cold butter and shortening cubes across the flour mixture. Using clean hands, snap the cubes into the flour with your fingers until the mixture looks like course meal.

Make a well in the center of the mixture and pour in the buttermilk and the yeast. using a rubber spatula, Ever so gently, fold the wet ingredients into the flour until a ball just starts to form then gently knead no more than 10 times form a ball. Move the Angel Biscuit dough ball to the buttered mixing bowl and cover with a baking cloth or plastic wrap. Let it rise for one hour.

Drop the mixture onto a lightly floured surface and gently press the mixture into a 1 inch rectangle using clean hands.

Fold the left side, then the right side to the middle of the dough rectangle. Fold in half. Press the dough back out to a 1 inch rectangle, Repeat.

Now for the The Fun Part! Cutting the biscuits!

Press A 2 Inch Biscuit Cutter Straight Down Into The Dough Rectangle And Then Pull Straight Up. Avoid Twisting The Biscuit Cutter.

Place each biscuit into the buttered skillet, deep cake pan, or deep baking dish letting them touch. Cover with a baking cloth or plastic wrap in a warm place for one hour.

Pre-heat the oven to 425° F.

Brush them with butter and sprinkle with flaked salt.

Note: You can also place the biscuits on a baking sheet to bake and rise. They won’t bake as tall but are nonetheless perfect for a ham or sausage biscuit.

Place in the preheated oven and bake until golden brown 18 to 23 minutes or until golden brown.

Print

How to Make Light and Fluffy Angel Biscuits

Talk about melt in your mouth delicious! Light and Fluffy Angel Biscuits…

Course Side Dishes

Cuisine American, Southern

Keyword Biscuits, Butter Biscuits, Yeast Biscuits

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 8 to 12

Calories 384kcal

Author Gwyn

Ingredients

• 1 teaspoon baking soda
• dash Kosher salt
• 3 tablespoons white sugar
• 1/4 cup warm water
• 1/2 ounce active dry yeast 2 packages
• 1 cup salted butter almost frozen and cut into small cubes
• 1/2 cup shortening almost frozen and cut into small cubes
• 2 cups whole buttermilk cold
• 4 tablespoon unsalted butter melted
• flaked salt

Instructions

• Butter a large cast iron skillet, a cake pan, or a deep baking dish. Set aside.
• Butter a mixing bowl. Set aside.
• In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons of the white sugar. Set aside. 
• Add the warm water, remaining 2 tablespoons of sugar, and yeast to a small mixing bowl. Stir to dissolve yeast. Let it stand until bubbles appear. 
• Sprinkle the small cold butter and shortening cubes across the flour mixture. Using clean hands, snap the cubes into the flour with your fingers until the mixture looks like course meal. 
• Make a well in the center of the mixture and pour in the buttermilk and the yeast. using a rubber spatula, Ever so gently, fold the wet ingredients into the flour until a ball just starts to form then gently knead no more than 10 times form a ball. Move the Angel Biscuit dough ball to the buttered mixing bowl and cover with a baking cloth or plastic wrap. Let it rise for one hour. 
• Drop the mixture onto a lightly floured surface and gently press the mixture into a 1 inch rectangle using clean hands.
• Fold the left side, then the right side to the middle of the dough rectangle. Fold in half. Press the dough back out to a 1 inch rectangle, Repeat. 
• Press a 2 inch biscuit cutter straight down into the dough rectangle and then pull straight up. Avoid twisting the biscuit cutter. 
• Place each biscuit into the buttered skillet, deep cake pan, or deep baking dish letting them touch. Cover with a baking cloth or plastic wrap in a warm place for one hour.
• Brush the risen biscuits with melted butter and sprinkle with flaked salt.
• Place in the preheated oven and bake until golden brown 18 to 23 minutes or until golden brown. 
• Enjoy! 

Notes

Note: You can also place the biscuits on a baking sheet to bake and rise. They won’t bake as tall but are nonetheless perfect for a ham or sausage biscuit.

Nutrition

Serving: 1g | Calories: 384kcal | Carbohydrates: 4g | Protein: 1g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 3g | Cholesterol: 76mg | Sodium: 467mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 0.02g | Vitamin A: 884IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.1mg

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The post How to Make Light and Fluffy Angel Biscuits appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

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

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

Dressing is a dish you are sure to see on every holiday menu in the south.

There are all kinds of dressing recipes with special ingredient additions passed down from a whole bunch of sweet mamas and grandmas.

When I was a little girl I called cornbread stuffing ‘munch.” I am not sure why? One of my favorite memories of my mama’s cornbread dressing was always getting a little bit before everyone else. I recall once getting “this special personal serving” sitting in the floor watching Bewitched.

It was delicious and I could hardly wait for more. I remember trying to twitch my nose like Samantha Stevens for more.

Isn’t it funny what makes lasting impressions on our hearts. It really is the little things.

Today I am sharing my recipe for Cornbread Dressing and my mama’s personal touch.

Grab your aprons and meet me in the kitchen.

PS Ever wonder about why southerners call this delectable side dish dressing? Here is a fun article by Hannah Hayes, Southern Living

The Great Debate: Stuffing or Dressing?

PSS How about…

Southern Cornbread Dressing

Ingredients

• 1/2  cup unsalted butter, melted
• 2 1/2 cups celery, diced
• 2 cups yellow onions, diced
• 1/2 cup fresh sage, finely diced
• 1-10″ skillet buttermilk cornbread, crumbled
• 4 cups bread cubes, unflavored

These can be purchased at most any grocery store, but making your own is easy peasy. Cut bread into cubes, toss with salt and pepper, and bake at 250°F. on a baking sheet until crisp.

• 1 sleeve saltine crackers, crumbled
• 4 eggs lightly beaten
• 2 tablespoons salt
• 1 tablespoon black pepper
• 8+ cups homemade chicken broth

Make your own broth. In a deep pot, cover a whole chicken (all parts except liver) with water and add 1/4 cup of salt and 3 tablespoons of pepper. Boil until chicken is falling off the bone. Remove the chicken and parts. Save the chicken for a soup or sandwiches.

Directions

Preheat oven 400° F.

1. Lightly grease a 9″ by 13″ dish and an 8″ by 8″ baking dish. Set aside.

2. Melt the butter in a large skillet over medium-high heat. Add the celery and onions and cook until just transparent. This takes about 5 minutes. Stir in the sage and cook for 1 minute. Cool.

3. In a large bowl, toss together the buttermilk cornbread crumbles, bread cubes, saltine crackers, eggs, salt, black pepper, and the skillet mixture until well combined.

4. Pour the chicken broth over the mixture and continue to combine until extremely moist.

Optional: A Note For Liver Lovers!

Remember that chicken we used to make the broth? Well, that is a good thing. Here is a delicious option. My mama shredded some of the dressing and added it to the stuffing after the broth. She also cooked the liver and crumbled it in. Guess what?! I do too! FANTASTIC!

5. Divide the dressing mixture between the baking dishes and bake for 50 to 60 minutes until golden brown.

Print

Southern Cornbread Dressing

Author Gwyn

Ingredients

• 1/2 cup unsalted butter melted
• 2 1/2 cups celery diced
• 2 cups yellow onions diced
• 1/2 cup fresh sage finely diced
• 1-10 " skillet buttermilk cornbread crumbled
• 4 cups bread cubes unflavored
• These can be purchased at most any grocery store but making your own is easy peasy. Cut bread into cubes, toss with salt and pepper, and bake at 250°F. on a baking sheet until crisp.
• 1 sleeve saltine crackers crumbled
• 4 eggs lightly beaten
• 2 tablespoons salt
• 1 tablespoon black pepper
• 8 + cups homemade chicken broth
• Make your own broth. In a deep pot cover a whole chicken (all parts except liver) with water and add 1/4 cup of salt and 3 tablespoons of pepper. Boil until chicken is falling off the bone. Remove the chicken and parts. Save the chicken for a soup or sandwiches.

Instructions

• Preheat oven 400° F.
• 1. Lightly grease a 9" by 13" baking dish and an 8" by 8" baking dish. Set aside.
• 2. Melt the butter in a large skillet over medium-high heat. Add the celery and onions and cook until just transparent. This takes about 4 minutes. Stir in the sage and cook for 1 minute. Cool.
• 3. In a large bowl, toss together the buttermilk cornbread crumbles, bread cubes, saltine crackers, eggs, salt, black pepper, and the skillet mixture until well combined.
•  
• 4. Pour the chicken broth over the mixture and continue to combine until extremely moist.
•  
• 5. Divide the dressing mixture between the baking dishes and bake for 50 to 60 minutes until golden brown.
•  

Notes

A Note For Liver Lovers!

Remember that chicken we used to make the broth? Well, that is a good thing. Here is a delicious option. My mama shredded some of the dressing and added it to the stuffing after the broth. She also cooked the liver and crumbled it in. Guess what?! I do too! FANTASTIC!

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you.

The post Southern Cornbread Dressing appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

French Onion Soup is one of those things on a menu that is fun to order and fun to eat.

Why not make it at home?!

Rich and cheesy and easy peasy to make, today I am sharing my recipe with you!

Grab your apron!

How To Make French Onion Soup

Ingredients

• 4 pounds yellow onions, peeled and thinly sliced
• 1 cup fennel, thinly sliced
• 3 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 tablespoon thyme
• salt and pepper, to taste
• baguette, sliced and toasted
• grated or sliced swiss cheese

You will need oven safe bowls for this recipe. These crocks are just darling!

Recipe

1. Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over the medium heat. Add the oil and stir. Next, add the onions and the fennel. Sauté for 30 minutes stirring occasionally. Add the garlic and the flour to the mixture and continue to cook for 5 minutes. Stir in the wine and deglaze the pot. (Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot.)

2. The Soup. Add the beef stock, Worcestershire sauce, bay leaf, and thyme to the onions. Turn the heat to medium and stir until the soup reaches a simmer. Reduce the heat and simmer for 10 more minutes. Remove the bay leaf. Salt and pepper to taste.

3. Layering = Magic. Move an oven rack six inches from the top of the oven. Preheat the oven using the broiler. Place 4 oven safe bowls on a baking sheet and ladle the hot soup in each.

Place one or two slices of the toasted baguette on the soup.

Top each bowl with a few slices of cheese.

Carefully place the baking pan under the broiler for 2-4 minutes or until the cheese in melted and bubbly.

Serve immediately.

Print

French Onion & Fennel Soup

Decadent spoonfuls of caramelized onions, warm broth, and melty cheese. French Onion Soup is one of those things on a menu that is fun to order and fun to eat. Why not make it at home?!

Author Gwyn

Ingredients

• 4 pounds yellow onions peeled and thinly sliced
• 3 tablespoons unsalted butter
• 4 garlic cloves minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 tablespoon thyme
• salt and pepper to taste
• baguette sliced and toasted
• grated or sliced swiss cheese

Instructions

• 1. Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over the medium heat. Add the oil and stir. Next, add the onions and the fennel. Sauté for 30 minutes stirring occasionally. Add the garlic and the flour to the mixture and continue to cook for 5 minutes. Stir in the wine and deglaze the pot. (Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot.)
• 2. The Soup. Add the beef stock, Worcestershire sauce, bay leaf, and thyme to the onions. Turn the heat to medium and stir until the soup reaches a simmer. Reduce the heat and simmer for 10 more minutes. Remove the bay leaf. Salt and pepper to taste.
• 3. Layering = Magic. Move an oven rack six inches from the top of the oven. Preheat the oven using the broiler. Place 4 oven safe bowls on a baking sheet and ladle the hot soup in each.
• Place one or two slices of the toasted baguette on the soup.
•  
• Top each bowl with a few slices of cheese.
•  
• Carefully place the baking pan under the broiler for 2-4 minutes or until the cheese in melted and bubbly.
• Serve immediately.

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you.

Thank You For Spending Time On Sparkling Charm! 

The post How To Make French Onion Soup appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Last summer my husband and I arrived in DC for another adventure with the Army. 

…With every move we enjoy a coffee date with google, a good sharpie, a mason jar, and a bag of popsicle sticks. We research everything we can find to visit and explore in the area that sounds fun, we then jot it on a popsicle stick, and add it to our date jar. 

One of our first dates “pulled” was to Bethesda to explore the town and its history.

WELL FRIENDS! …WE DID NOT GET FAR!

Just as we were entering the city…

My eyes glazed over and my heart skipped a beat…

THE BIGGEST ANTHROPOLOGIE I HAVE EVER SEEN WAS GLORIOUSLY TAKING UP WHAT SEEMED AN ENTIRE CITY BLOCK! HUGE!

3 stories!

…with a Terrain, a BHLDN, and a Bistro inside.

Needless to say, that was our first stop. My dear husband followed me in and headed straight to a cushy sofa while I floated around in a blissful state. When I finished shopping, we enjoyed lunch in the Terrain Bistro together. DELICIOUS!

Guess what they served? Flower Pot Bread! SO CUTE!

Hello Sparkling Charm Inspiration!

As I have mentioned in previous posts, it is rare that a recipe gets the thumbs up on the first try. After 5 takes, I have finally perfected the the bread and temperature to an easy process resulting in a soft bread that will make your taste buds sing.

Another win! This simple bread is a perfect base for different herbs and hard cheeses. Adding Rosemary and Parmesan with the Fleur de Sel Salt is a crowd pleaser.

A Few More Wins….

These beauties can be used to make people smile.

Click here to see how to use them used as a darling hostess gift, here as personalized place settings, and here as the cutest take-away gift for your guests.

Grab your aprons! Let me share how to make “Sparkling Charm Fleur de Sel Bread in Terracotta Clay Flower Pots.”

Charming Fleur De Sel Terracotta Flower Pot Bread

Ingredients

6-8 Terracotta Clay Flower Pots

2 cups warm water
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons white sugar
4 cups all purpose flour
2 teaspoons salt
1/2 cup unsalted butter, room temperature
flaked sea salt (Fleur de sal)… I use this one.

Optional: 2 tablespoons dried rosemary and 1/2 cup shredded parmesan cheese

I think flaked salt Is lovely sprinkled on fresh bread. I always keep a bag just for bread making hidden in an unmarked jar. ??

Wash the clay pots with hot soapy water and rinse well. Place them in a 350°F oven for 30 minutes to dry. Cool completely.

Preparing the Dough

1. Grease a large bowl with butter and set aside.

2. In a small mixing bowl, dissolve the sugar in the warm water.

Sparkle Tip: To achieve the perfect no guessing water temperature, mix 1/2 cup of boiling water with 1 1/2 cups of cold water. ?

3. Sprinkle the dry yeast on top of the water. There is no need to stir. Leave it for 10 minutes. The mixture will become foamy.

4. In a large mixing bowl, whisk the flour and the 2 teaspoons of salt together. If you are using the optional herb or hard cheese, stir them in.

5. Give the yeast mixture a stir. Next, pour it into the flour mixture and GENTLY mix until the flour is absorbed with a rubber spatula. Sprinkle a tiny bit of flour on top of the dough. With clean hands, knead the dough just until it comes together. Avoid over kneading. This only takes 5 to 10 turns.

6. Lightly flour your hands and lift the dough from the mixing bowl and place it in the prepared bowl from step one.

7. Cover the bowl with a tea towel and set in a warm dry place to rise. Depending on the temperature, this can take up to two hours. The dough is ready when it has almost doubled in size.

8. Grease the terracotta pots with a generous dollop of butter. Place the pots onto a rimmed baking sheet.

9. Punch down the risen dough to release it from the sides of the bowl. Gently pull it towards the center of the bowl. Carefully lift the dough onto a flower surface.

10. Use a sharp knife and cut the dough into 6 equal pieces.

11. Turn the dough under creating a rounded cylinder, and drop into a prepared clay pot. Repeat to fill the rest of the pots.

12. Cover the dough filled pots and place the pan in a warm place. Let the dough rise just below the rim of each pot.

Prep the Oven

13. Position the oven rack one below the middle rack and preheat to 425°F.

When the Dough Has Risen

14. Very gently brush the risen dough with butter and sprinkle with Fleur de Sel (flaked salt).

15. Bake the “Fleur de Sel Flower Pot Bread” for 15 minutes in the preheated oven for 15 minutes. Reduce the heat to 375°F and bake for another 10 to 15 minutes more. Keep an eye on them. They are done when they turn golden brown.

16. Remove the pan from the oven.

17. Carefully run a knife around the edge of each loaf to loosen. Remove each loaf from the clay pot. Place back inside the pot and serve warm or at room temperature.

How to Bake Fleur de Sel Bread in Terracotta Clay Flower Pots.

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These beauties are super cute marked with a name for a personalized place setting, in a basket with butter and jam for a hostess gift, or a special touch for a special dinner or brunch. Let me show you how to make them!

• Author: Gwyn

Ingredients

2 cups warm water
2 teaspoons active dry yeast (1 packet)
2 tablespoons white sugar
4 cups all purpose flour
2 teaspoons salt
1/2 cup unsalted butter, room temperature
flaked sea salt (Fleur de sal)… I use this one.

Optional: 2 tablespoons dried rosemary and 1/2 cup shredded parmesan cheese

I think flaked salt Is lovely sprinkled on fresh bread. I always keep a bag just for bread making hidden in an unmarked jar. ??

Cook Mode Prevent your screen from going dark

Instructions

Wash the clay pots with hot soapy water and rinse well. Place them in a 350°F oven for 30 minutes to dry. Cool completely.

Preparing the Dough

Grease a large bowl with butter and set aside. In a small mixing bowl, dissolve the sugar in the warm water.

Sparkle Tip: To achieve the perfect no guessing water temperature, mix 1/2 cup of boiling water with 1 1/2 cups of cold water. ?

Sprinkle the dry yeast on top of the water. There is no need to stir. Leave it for 10 minutes. The mixture will become foamy.

In a large mixing bowl, whisk the flour and the 2 teaspoons of salt together. If you are using the optional herb or hard cheese, stir them in. Give the yeast mixture a stir. Pour it into the flour mixture and GENTLY mix until the flour is absorbed with a rubber spatula. Sprinkle a tiny bit of flour on top of the dough. With clean hands, knead the dough just until it comes together. Avoid over kneading. This only takes 5 to 10 turns. Lightly flour your hands and lift the dough from the mixing bowl and place it in the prepared bowl. Cover the bowl with a tea towel and set in a warm dry place to rise. Depending on the temperature, this can take up to two hours. The dough is ready when it has almost doubled in size.

Grease the terracotta pots with a generous dollop of butter. Place the pots onto a rimmed baking sheet.

Punch down the risen dough to release it from the sides of the bowl. Gently pull it towards the center of the bowl. Carefully lift the dough onto a flower surface. Use a sharp knife and cut the dough into 6 equal pieces. Turn the dough under creating a rounded cylinder, and drop into a prepared clay pot. Repeat to fill the rest of the pots. Cover the dough filled pots and place the pan in a warm place. Let the dough rise just below the rim of each pot.

Prep the Oven

Position the oven rack one below the middle rack and preheat to 425°F.

When the Dough Has Risen

Very gently brush the risen dough with butter and sprinkle with Fleur de Sel (flaked salt). Bake the “Fleur de Sel Flower Pot Bread” for 15 minutes in the preheated oven for 15 minutes. Reduce the heat to 375°F and bake for another 10 to 15 minutes more. Keep an eye on them. They are done when they turn golden brown.

Remove the pan from the oven. Carefully run a knife around the edge of each loaf to loosen. Remove each loaf from the clay pot. Place back inside the pot and serve warm or at room temperature.

PERFECT FOR

Valentine’s Day | Galentine’s Day| Mother’s Day | Bridal Showers | Baby Showers Birthdays |  Easter | Book Club | Craft Night | Christmas | Friendsgiving | Thanksgiving

PS In case you are wondering? I personalized the Fleur de Sel Bread in with one of my top 5 favorite crafting tools. Click here to purchase this little beauty.

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon Associate I earn a percentage from qualifying purchases at no extra cost to you.

The post How to Bake Fleur de Sel Bread in Terracotta Clay Flower Pots appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

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!

Print

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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Isn’t the word “Couscous” fun to say?!

Couscous!

It is right up there with Hobby Lobby and Sprinkle for me!

Today I am sharing my recipe for Israeli Couscous with Mandarin Vinaigrette. A delightful dish for spring, summer, or a weekend brunch.

Grab your apron! I want to share this recipe with YOU!

Israeli Couscous Salad with Mandarin Vinaigrette

Ingredients

1 tablespoon butter
3/4 cups Israeli couscous
1 cup chicken broth, boiling hot
2 large grilled or rotisserie chicken breasts, sliced diagonally
3 cups mixed greens
3/4 cup feta cheese, cubed or crumbled
3/4 cucumber, washed and sliced
1/2 cup olives

Garnish: 1 Mandarin orange, sliced

Mandarin Dressing

1/4 cup freshly squeezed mandarin juice
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon dijon mustard
pinch of salt
pinch of black pepper

Directions

Israeli Couscous

1. Bring the chicken broth to a rolling boil in a saucepan.

2. While the broth is boiling, melt the butter over medium heat in a second saucepan. Add the Israeli couscous pearls and stir constantly until toasted.

3. Pour the boiling chicken broth over the toasted Israeli couscous, drop the heat to medium low and cover for 5 minutes.

4. After five minutes, turn off the heat, remove the lid and toss the Israeli couscous with a wooden spoon. Set aside and let cool to room temperature.

Mandarin Vinaigrette

5. Add the mandarin juice, apple cider vinegar, dijon mustard, extra virgin olive oil, salt, and pepper to a small container with a lid. Screw the lid on tightly. SHAKE! SHAKE! SHAKE IT BABY!

Assembly

6. Add 3 tablespoons of the Mandarin Vinaigrette to the cooled Israeli couscous and gently toss.

7. In a large bowl add the baby greens.

8. Spoon the Israeli couscous on top of the baby greens.

9. Sprinkle on the feta cheese, olives, and cucumber.

10. Place the chicken on top and drizzle with the Mandarin Vinaigrette.

Enjoy!

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Israeli Couscous Salad with Mandarin Dressing

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• Author: Gwyn

Ingredients

1 tablespoon butter
3/4 cups Israeli couscous
1 cup chicken broth, boiling hot
2 large grilled or rotisserie chicken breasts, sliced diagonally
3 cups mixed greens
3/4 cup feta cheese, cubed or crumbled
3/4 cucumber, washed and sliced
1/2 cup olives

Garnish: 1 Mandarin orange, sliced

Mandarin Dressing

1/4 cup freshly squeezed mandarin juice
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon dijon mustard
pinch of salt

pinch of black pepper

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Instructions

Israeli Couscous

1. Bring the chicken broth to a rolling boil in a saucepan.

2. While the broth is boiling, melt the butter over medium heat in a second saucepan. Add the Israeli couscous pearls and stir constantly until toasted.

 

3. Pour the boiling chicken broth over the toasted Israeli couscous, drop the heat to medium low and cover for 5 minutes.

4. After five minutes, turn off the heat, remove the lid and toss the Israeli couscous with a wooden spoon. Set aside and let cool to room temperature.

Mandarin Vinaigrette

5. Add the mandarin juice, apple cider vinegar, dijon mustard, extra virgin olive oil, salt, and pepper to a small container with a lid. Screw the lid on tightly. SHAKE! SHAKE! SHAKE IT BABY!

Assembly

6. Add 3 tablespoons of the Mandarin Vinaigrette to the cooled Israeli couscous and gently toss.

7. In a large bowl add the baby greens.

8. Spoon the Israeli couscous on top of the baby greens.

9. Sprinkle on the feta cheese, olives, and cucumber.

10. Place the chicken on top and drizzle with the Mandarin Vinaigrette.

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

This recipe is dedicated to my dear friend, Chef Doug! ..Because Couscous is fun to say.

The post Israeli Couscous Salad with Mandarin Vinaigrette appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Green Peas Are Power Packed

Did you know green peas are low in calories and hold a powerhouse of vitamins? Me either. Check out this article I just read.

What Do You Serve With Green Pea Potato Salad?

There are so many options! How about chicken, steak, BBQ, turkey, meatloaf, and ham.

Spring Green Pea Potato Salad

Ingredients

• 12 small red potatoes, cleaned/skin on/sliced into quarters
• 1 3/4 cups shelled fresh green peas, (If frozen unthawed and gently dried on a paper towel)
• 3 tablespoons green onions, cleaned/roots removed/diced
• 1/2 cup mayonnaise, Dukes is the absolute best! A Southern MUST!
• 1/4 buttermilk
• fresh thyme
• 1 lemon, washed and sliced
• dash of salt
• 1 teaspoon black pepper
• pickled onions or dill pickle slices

Instructions

Fill a mixing bowl with water and 2 cups of ice. Set aside.

In a medium pot, add the cut potatoes. Cover with water and bring to a boil. Reduce the heat and simmer covered until tender. This usually takes about 20 minutes. Drain the potatoes and set aside.

Bring 2 cups of water to a rolling boil. Turn the heat off. Add the peas and cook for exactly 2 minutes. Quickly drain the water off the peas and add them to the ice bath.

In a large bowl, add the cooked potatoes, green onions, mayonnaise, salt, pepper, and the buttermilk. Gently toss the potatoes to coat. Toss in the peas gently.

Turn the Green Spring Pea Potato Salad into a bowl/platter.

Garnish with lemon slices, a sprig of thyme, and pickled purple onions.

Spring Green Pea Potato Salad

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This bright delicious dish topped with tangy pickled onions is sure to be a hit with any meal.

• Author: Gwyn

Ingredients

Units USM

12 small red potatoes, cleaned/skin on/sliced into quarters
1 3/4 cups shelled fresh green peas, (If frozen unthawed and gently dried on a paper towel)
3 tablespoons green onions, cleaned/roots removed/diced
1/2 cup mayonnaise, Dukes is the absolute best! A Southern MUST!
1/4 buttermilk
fresh thyme
1 lemon, washed and sliced
1 teaspoon salt
1 teaspoon black pepper
pickled onions or dill pickle

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Instructions

Fill a mixing bowl with water and 2 cups of ice. Set aside.

In a medium pot, add the cut potatoes. Cover with water and bring to a boil. Reduce the heat and simmer covered until tender. This usually takes about 20 minutes. Drain the potatoes and set aside.

Bring 2 cups of water to a rolling boil. Turn the heat off. Add the peas and cook for exactly 2 minutes. Quickly drain the water off the peas and add them to the ice bath.

In a large bowl, add the cooked potatoes, green onions, mayonnaise, salt, pepper, and the buttermilk. Gently toss the potatoes to coat. Toss in the peas gently.

Turn the Green Spring Pea Potato Salad into a bowl/platter.

Garnish with lemon slices, a sprig of thyme, and pickled purple onions

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The post Spring Green Pea Potato Salad appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Patè â choux!

Cheesy!

Light and fluffy!

Easier than you think to make!

Crowd Pleaser!!!

Make them for dinner!

Make them for the Holidays!

Make them to take to parties!

Grab an apron! Let’s make them now! Oh! and let’s make two batches! They go FAST!

Gougères Pâte à Choux (Easy Light and Fluffy Cheese Puffs)

Ingredients

1/2 cup water
1/2 cup milk
1/2 teaspoon salt
1/2 unsalted butter cut into tiny cubes
1 cup all-purpose flour
4 eggs
1 tablespoon pepper
dash of nutmeg
1 3/4  cups Gougères cheese, shredded

Directions

1. Preheat oven to 400°F.

2. Line two baking sheets with parchment paper.

3. In a medium saucepan heat the water, milk, salt, and butter over medium heat until the mixture comes to a boil.

4. Turn the heat down to low and add the all-purpose flour.

5. Stir the flour in until it’s completely incorporated and the mixture pulls away from the sides of the saucepan and a film forms on the side of the pot.

6. Remove the mixture from the heat and let it cool for about 3 minutes in a medium mixing bowl.

7. Sprinkle on the nutmeg and pepper.

8. Add one egg to the mixture.

Okay! This is the fun part! Stir that egg in like crazy with a WOODEN SPOON! It won’t incorporate at first. Just keep going until it is blended in. Magic! The dough will look shiny.

Repeat with the last three eggs stirring in completely with each egg.

9. Stir in 1 1/4 cups of the cheese.

10. Using a tablespoon cookie scoop, place small rounded mounds to the prepared baking sheets two inches apart.

11. Sprinkle with the remaining cheese. I sprinkle each with a little more salt and pepper. Completely up to you.

12. Bake for 20 minutes or until they are puffed and golden.

Turn on that oven light!!!! AVOID OPENING THE DOOR UNTIL THEY ARE GOLDEN! THEY WILL DEFLATE!

13. Remove from the oven and cool completely at room temperature on a baking rack.

CONGRATULATIONS! YOU HAVE JUST MADE A FANCY FRENCH PASTRY!

HANDS UP!

I AM GIVING YOU A DOUBLE HIGH FIVES!

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Gougères Pâte à Choux (Easy Light and Fluffy Cheese Puffs)

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• Author: Gwyn

Ingredients

1/2 cup water
1/2 cup milk
1/2 teaspoon salt
1/2 unsalted butter cut into tiny cubes
1 cup all-purpose flour
4 eggs
1 tablespoon pepper
dash of nutmeg

1 3/4  cups Gougères cheese, shredded

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Instructions

Preheat oven to 400°F. Line two baking sheets with parchment paper.

In a medium saucepan heat the water, milk, salt, and butter over medium heat until the mixture comes to a boil. Turn the heat down to low and add the all-purpose flour. Stir the flour in until it’s completely incorporated and the mixture pulls away from the sides of the saucepan and a film forms. Remove the mixture from the heat and let it cool for about 3 minutes.

Sprinkle on the nutmeg and pepper.

Add one egg to the mixture.

Okay! This is the fun part! Stir that egg in like crazy with a WOODEN SPOON! It won’t incorporate at first. Just keep going until it is blended in. Magic! The dough will look shiny.

Repeat with the last three eggs stirring in completely with each egg.

Stir in 1 1/4 cups of the cheese.

Using a tablespoon cookie scoop, place small rounded mounds to the prepared baking sheets two inches apart. Sprinkle with the remaining cheese. I sprinkle each with a little more salt and pepper. Completely up to you.

Bake for 20 minutes or until they are puffed and golden.

Turn on that oven light!!!! AVOID OPENING THE DOOR UNTIL THEY ARE GOLDEN! THEY WILL DEFLATE!

Remove from the oven and cool completely at room temperature on a baking rack.

CONGRATULATIONS! YOU HAVE JUST MADE A FANCY FRENCH PASTRY!

HANDS UP!

I AM GIVING YOU A DOUBLE HIGH FIVES!

PIN IT

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

The post Gougères Pâte à Choux (Easy Light and Fluffy Cheese Puffs) appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

So Fancy! So Delicious! Mango Sesame Avocados

Hello Spring!

Hello Fresh!

Serve people you love a rainbow!

So Fancy! So Delicious! Mango Sesame Avocados

Ingredients

2 avocados, sliced into halves, seeds removed
1/2 mango, peeled and cubed
rainbow radishes, thinly sliced
black and white sesame seeds, toasted
raspberries, sliced into halves
micro greens

Directions

Place the sliced avocados on a pretty plate/s. Sprinkle on the sesame seeds. Top with the mango, radishes, raspberries, and micro greens.

Ready to eat! Grab a spoon!

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So Fancy! So Delicious! Mango Sesame Avocados

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Hello Spring! Hello Fresh! Serve people you love a rainbow!

• Author: Sparkling Charm

Ingredients

2 avocados, sliced into halves, seeds removed
1/2 mango, peeled and cubed
rainbow radishes, thinly sliced
black and white sesame seeds, toasted
raspberries, sliced into halves
micro greens

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Instructions

Place the sliced avocados on a pretty plate/s. Sprinkle on the sesame seeds. Top with the mango, radishes, raspberries, and micro greens.

Ready to eat! Grab a spoon!

PIN IT

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon Associate I earn a small percentage from qualifying purchases at no extra cost to you.

The post So Fancy! So Delicious! Mango Sesame Avocados appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.