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Holiday Recipe Collection | Creamy Corn Casserole

In Recipes on November 10, 2011 at 11:00 am

This recipe is easy, breezy.  Probably one of the easiest recipes you can make for your holiday dinner guests, as a matter of fact. Not only is it delish, but it adds a pop of color to your dinner plate next veggies.  Enjoy!

 INGREDIENTS

  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package Jiffy corn muffin mix
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
DIRECTIONS

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 -50 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm. Serves 6-8

Holiday Recipe Collection | Ruth’s Chris Sweet Potato Casserole

In Recipes on November 10, 2011 at 10:30 am

Pinned Image

 

Ruth’s Chris Sweet Potato Casserole Recipe

FOR THE CRUST:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (pecans preferred)
  • 1/3 stick butter — melted (Do not omit or reduce this amount)

FOR THE SWEET POTATO MIXTURE :

  • 3 cups mashed sweet potatoes (Garnets looks best and be sure to bake them first)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs — well beaten
  • 1 stick butter — ( 1/2 cup) melted (You can leave it out or reduce it, if you wish) 

DIRECTIONS


  • Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  • Preheat oven to 350 degrees.
  • Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
  • Pour mixture into buttered baking dish.
  • Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
  • Bake for 30 minutes. Allow to set at least 30 minutes before serving.
  • Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully.
 Natural Socialite’s Note:  Add a little cinnamon, nutmeg & 1/4 cup milk to the sweet potato mixture to make it extra delish!!

Marvelous Mini Apple Pies!!! | The Natural Socialite

In Recipes on November 10, 2011 at 10:00 am

I spotted these mini apple pies on Little Bit Funky, and I thought that these babies were absolutely genius! Crystal is sooo awesome that she bakes desserts for her hubby to take to work Every.Single.Monday., and this one just made my mouth water with excitement. I plan on trying these babies some time next month (I’m working on this Master Cleanser fast), but I just had to share it with you guys immediately!

Here is what you will need:

8 apples
12 tablespoons of flour
1 1/2 c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg…you could also leave it out)

You will also need:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)

Check out the full recipe here! I’ll let you guys know how these turn out & if they are hubby approved!

Chocolate Chip Pecan Cookies | The Natural Socialite

In Recipes on November 9, 2011 at 9:30 am

Recipe adapted from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

Here’s what you will need:

  • 1/2 cup unsalted butter
  • 1/4 cup + 2 tbsp brown sugar
  • 1/4 cup + 2 tbsp granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large eggs
  • 1 cup + 2 tbsp all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup semi-sweet chocolate chunks or chips
  • 1 cup coarsely chopped pecans, toasted

Place butter in a large microwave safe bowl. Microwave until melted, about 1 minute.

Add both sugars to melted butter and stir until combined. Add salt, vanilla, and eggs, stirring until smooth. Stir in flour, baking soda, and baking powder until just combined and a soft dough forms. Fold in chocolate and pecans.

Scoop dough in desired cookie size onto lined baking sheets. Refrigerate until firm, about 30-45 minutes, depending on the size of the cookies. Leave room between cookies for some spreading.

Preheat oven to 350°. Bake cookies until golden around the edges but a little soft in the center. Baking time will vary depending on the size of the cookies (and your particular oven). Smaller cookies (2-inch diameter) bake for 13-15 minutes. Larger cookies may require up to 18 minutes.

Cool on baking sheets on wire racks for a few minutes. Then, transfer from baking sheets to wire racks to cool completely. I think I’m going to try this recipe again with almond flour & see how that goes.  I’m trying to experiment with healthier ingredients in my baking, and since my bestie only eats gulten free options I’m trying to incorporate almond flour in my recipes more.

Talk about delicious!!!!!  This recipe makes about 24 yummy 2-inch cookies. Enjoy!

Lime Sorbet Margaritas | The Natural Socialite

In Recipes on October 3, 2011 at 10:24 am

Since I’m a girl who definitely lives for the weekend, I have already begun to plan next week’s beverage selection for the Hubs & myself.  I spotted this tasty looking recipe on Real Simple, and since I love you all so much… I just HAD to share ;0)  Check it out & try it if you dare, but I’ll be sure to tell you how awesomely amazing it is after I experiment next weekend.

Lime Sorbet Margaritas

Ingredients

  • lime, cut into 8 wedges
  • 1/4 cup sugar
  • 2 pints lime sorbet (you can TOTALLY make your own…)
  • 1/2 cup tequila

Directions

  1. Rub the lime wedges around the rims of 8 stemmed glasses. Place the sugar on a small plate. Turn each glass upside down and dip the rims in the sugar to coat.
  2. Place 2 scoops of sorbet in each glass and pour 1 tablespoon of tequila over the top of each (I’m using 2!!) Serve with a spoon.

Easy Breezy! Enjoy!

Save the Ta Ta’s! Strawberry Cupcakes Recipe | The Natural Socialite

In Recipes on October 1, 2011 at 8:04 am

sugared strawberries

Happy October all! As you all may know, October is Breast Cancer Awareness Month. What better way to celebrate such an amazing cause than with pink cupcakes! Last year I baked my own creation of strawberry berry goodness cupcakes in the local Memphis area and all proceeds were donated to the Susan B. Komen Foundation, the worlds largest network of breast cancer survivors & activists, fighting to save lives. The only thing better than baking cupcakes is baking cupcakes with a cause.

This is one of my favorite strawberry cupcake recipes. Super moist & amazingly delicious.

Strawberry Cupcakes (makes 18)

1/2 cup butter
1 cup sugar
3 egg whites
2 teaspoon strawberry extract
1 cups pureed fresh strawberries
1/4 cup sour cream
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Strawberry Cream Cheese Frosting

1/4 cup butter-softened
1 8oz package cream cheese-softened
2 teaspoon strawberry extract
6 cups confectioners’ sugar (sifted)
Pink Food Coloring

Directions :

  • Preheat oven to 350 degrees
  • In a large mixing bowl,beat sugar and butter at medium speed with an electric mixer until fluffy. Add egg whites one at a time,beating well after each addition.
  • Stir in strawberry extract,pureed strawberries,and sour cream.
  • In a medium mixing bowl,sift together flour,baking powder,soda,and salt.
  • Gradually add to butter mixture,beating until combined.
  • Pour batter evenly into prepared cupcake pans.
  • Bake for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.
  • Let cool in pans for 10 minutes then remove onto wire rack.
  • Cool completely before frosting

Frosting:

  • In a large bowl,beat butter and cream cheese with an electric mixer at medium speed until smooth.
  • Add strawberry extract beating until combined.
  • Add food coloring until desired color is reached
  • Gradually beat in confectioners’ sugar until smooth

Garnish cupcakes with fresh strawberries after frosting & Enjoy!~

Wonderful Watermelon Sorbet | The Natural Socialite

In Recipes on September 30, 2011 at 9:05 am

Watermelon Sorbet recipe and image by Lacey Stevens-Baier, A Sweet Pea chef

This watermelon sorbet is just lovely.  I was quite suprised in how vibrant flavor was since many times flavors can get muted when using natural ingredients, but this recipe didn’t disappoint.  What beautiful color! This recipe is really easy to make and turned out simple and delicious.  Perfect way to end the summer!  This sorbet is everything you  could have ever hoped for!

Watermelon Sorbet recipe and image by Lacey Stevens-Baier, A Sweet Pea chef          Watermelon Sorbet recipe and image by Lacey Stevens-Baier, A Sweet Pea chef

Watermelon Sorbet recipe and image by Lacey Stevens-Baier, A Sweet Pea chef           Watermelon Sorbet recipe and image by Lacey Stevens-Baier, A Sweet Pea chef

 

recipe adapted from the Culinary Philosopher

1¼ cup sugar
1¼ water ***
6-7 cups fresh seedless watermelon chunks (about half of the melon)
3 tbsp. fresh lime juice (approximately 3 1/2 medium-sized limes)

***optional substitution: replace water with your favorite rum for an amazing adult treat

Directions

In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved (do not stir). Place in a bowl to completely cool.

Put the watermelon chunks and the lime into a blender or food processor. Pulse about 20 times to chop the melon and then process until the watermelon is completely pureed. Press the watermelon through a fine mesh strainer to remove the seeds and any extra pulp. Combine with the cooled sugar syrup. Chill in the refrigerator for 1 hour.

Pour the watermelon mixture into the freezer bowl of your ice cream maker (I recommend the Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker). Mix until the sorbet has thickened, approximately 25-35 minutes.  The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm for about 2 hours.

Enjoy!

Virgin Sangria Recipe | The Natural Socialite

In Recipes on September 20, 2011 at 10:26 am

Recipe and images of Virgin Sangria by Lacey Stevens-Baier, a sweet pea chef

Everytime my family has a get together, we make sure we first start the party off with a glass of fresh sangria.  While our traditional version is typically made with a bottle of red or white wine, this refreshing beverage is non-alcoholic & can be enjoyed by the entire family. 

Recipe and images of Virgin Sangria by Lacey Stevens-Baier, a sweet pea chef

The hardest part about making this recipe is letting it sit in the fridge for the alloted time.  While this beverage is best after sitting in the fridge overnight, I would suggest allowing it to sit and marinate for at least 3 hours. Feel free to improvise with whatever fruit or juices you may have on hand. For example, you could add some cranberry juice, pomegranate juice, sliced peaches, sliced pineapples, etc. to make it your own.

Recipe and images of Virgin Sangria by Lacey Stevens-Baier, a sweet pea chef

Adapted from Sweet Pea Chef

Here’s what you will need:

Virgin Sangria

3 cups grape juice
3/4 cup apple juice
1/2 cup orange juice
1 tbsp. lemon juice
1 lemon, thinly sliced, with peel
1/2 lime, thinly sliced, with peel
1 medium orange, thinly sliced, with peel
1 small apple, cored, sliced into 8ths, with peel
1 small black plum, thinly sliced, with peel
2-3 cups ginger ale or club soda, to taste

Directions

Combine the fruits and juices in a large pitcher. Refrigerate for at least 3 hours, overnight preferably, to allow for flavors to combine. Prior to serving, add ginger ale and stir together.

 Enjoy!!

Marvelous Mint Lemonade | The Natural Socialite

In Recipes on September 14, 2011 at 3:40 pm

Recipe and image for homemade mint lemonade by Lacey Stevens-Baier, personal chef for Sweet Pea Chef

I first tasted a similar beverage during the cocktail hour at one of my friends weddings.  The marvelous idea of fusing the distinct flavors of mint & lemonade is simply genius! Drinking fresh lemonade always brings back pleasant memories of growing up down South. Fresh. Clean. Pure…. *aahhh

Recipe adapted from Bobby Flay

Here’s what you will need:

  • 2 cups sugar
  • 6 cups water
  • 2 cups fresh squeezed lemon juice
  • 1/2 cup fresh whole mint leaves

Directions:

Start by making a simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool.

Next, place fresh lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to your desired sweetness. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.Mint Lemonade Recipe

*Note* If you don’t finish the lemonade the first day, I recommend discarding the mint leaves because they will lose their minty freshness and turn brown

Enjoy this refreshing beverage year round!

Martha Stewart’s Cookies & Cream Cheesecake Cupcakes | The Natural Socialite

In Recipes on September 14, 2011 at 11:40 am

I am a big fan of many of  Queen Martha’s recipies, and this one is definitely a winner.  My husband loves anything that has “Cookies & Cream” in the title, so I decided to give this recipe a try.  This recipe can be found in Martha Stewart’s cookbook , Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat.

Please don’t make these cupcakes if you are pressed for time because they MUST be refrigerated for at least 4 hours…. If you have time to plan ahead, I highly recommend letting these sit in the fridge overnight.

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Here’s what you will need:

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

 Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high-speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

 

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