5 DELECTABLEDINNER RECIPES

5 DECADENT DESSERTS RECIPES

© 2 0 2 1 S o u t h e r n P l a t e

5 DELECTABLEDINNER RECIPES

5 DECADENT DESSERTS RECIPES

Crock Pot Beef BurgundyA rich and deeply flavorful sauce with ultra-tender chunks of beef perfectly waiting foryou at the dinner date table with your favoriteperson.

Southern Cubed SteakTender steak smothered in flavorful milkgravy, this dish is yet another bit of proof thatsimple food is often times the best!

Stuffed Peppers with GroundTurkey or BeefBoy, these are good! A meal in and of itself,stuffed peppers are classic comfort food,either way, you look at it.

Baked Chicken TendersThis baked chicken tenders recipe is easy ascan be, reinforcing our sincere thought thatthe best food is simple food.

Pesto Chicken & PastaThis easy and delicious Pesto Chicken &Pasta is not only best enjoyed with yoursignificant other, but will surely become afamily favorite too!

Red Velvet Bundt CakePerfect for any celebration when you want toimpress, the Red Velvet Bundt Cake is soooogood y’all! It’s so moist and lightly dense youand your family will love it.

Symphony BrowniesChocolate is a must for Valentine's in ourbook. Prepare for well deserved oohs andahhhs with this decadent Symphony Browniesrecipe.

Strawberry CakeIf you shop at Sam’s Club on a regular basisand think this cake looks familiar, it shouldbecause we dearly love that strawberry cake– so this is our homemade version.

Fresh Strawberry PieUsing our quick and easy mix in the pan piecrust, you can throw together this gorgeouspie quick as a wink! This would be a beautifuldessert on any table.

Magic Lemon CherryCheesecakeWe are sharing a fun little recipe with you witha bit of cooking “Magic” involved. This is arefrigerator cake and a lighter tasting dessert,not overly sweet but just enough.

CONTENTS

Place stew meat in the bottom of the slowcooker. In a medium-size bowl, combine allother ingredients.

Microwave for about a minute or so, stirwell to blend, pour over meat.

Cook on low all day, 7-8 hours, or on high 3-4 hours. Server over freshly cooked eggnoodles, rice, or mashed potatoes.

Ingredients

approximately 1.5 poundsbeef stew meat10.5 oz can cream ofmushroom soup1 cup red grape juice likeWelch’s, the purple kind1 tablespoon white vinegar1 oz package onion soupmix1 tablespoon minced garlic

CROCK POT BEEF BURGUNDY

SOUTHERNCUBED STEAK

Ingredients

4 Pieces Cubed Steak1 cup All Purpose Flour (plusabout 1/4 cup more to thickengravy)Salt (to taste)Pepper (to taste)1 1/2 cups Milk (approximately)

Place enough oil in a pan to just coat thebottom, put that over medium heat whileyou prepare your steak.

In a bowl, place 1 cup flour, add 1/4teaspoon salt and 1/ 4 teaspoon pepper(more if you prefer). Stir that up. Dip eachpiece of steak into flour on both sides toget it coated well.

Place each piece of steak in heated panand cook until good and browned on bothsides. Remove steak to a plate while youmake your gravy.

Place about 1/4 cup flour into skillet with meatdrippings. Add a little more salt and pepper andstir this over medium heat until the flour is slightlybrowned (just a few minutes).

Slowly pour in 1+1/2 Cups of milk, stirringconstantly. Continue stirring, with a wire whisk tohelp with lumps, over the lowest heat setting untilthickened and there are no lumps. This willhappen rather quickly.

Add a little more milk if you prefer thinner gravy.Return steak to the pan and turn to coat withgravy on both sides.

Serve steak and gravy together in a bowl or servegravy on the side to go with mashed potatoes.

Ingredients

1 lb ground turkey or beef1 small onion (chopped)1 tsp chopped garlic2 tsp chili powder1 tsp salt1/2 tsp pepper1 can tomato soup1 cup cheddar cheese (plus more to sprinkle on top)1 cup cooked rice4 medium-sized bell peppers

Fill a large pot with water. Add a teaspoon of salt andset over medium-high heat to bring to a boil. Choponion. In a large skillet, brown hamburger meat,chopped onion, and garlic until hamburger meat isbrowned. Drain off grease. Add spices, soup, and riceto the beef mixture. Stir well. Simmer for ten minutes.

While that is simmering, wash peppers and removetops. Scoop out seeds with a spoon. Drop bell peppersinto boiling water and boil for five minutes. Carefullyremove with tongs.

Spray 8x8 pan with nonstick cooking spray. Placepeppers upright inside. Add one cup cheese to beefand rice mixture and stir until melted. Spoon intopeppers. Top with additional cheese. Bake at 350 forten minutes.

STUFFED PEPPERS WITH GROUND TURKEY OR BEEF

BAKED CHICKEN TENDERS

Ingredients

1-2 pounds chicken tendersOlive OilZesty Bread Seasoning

Spread chicken tenders out on a bakingsheet. Brush both sides with olive oil andsprinkle liberally with seasoning.

Bake at 350 until no longer pink in thecenter, 20-30 minutes.

Ingredients

Olive Oil3-4 chicken breasts (bonelessskinless (thin) or 1.5 poundsboneless skinless chicken tenders)1 can (14 oz petite diced tomatoes,undrained)1 can (14 oz crushed tomatoes,undrained)1/2 cup pesto sauceTablespoon minced garlicsalt and pepper to tasteFresh cooked pasta of your choice(for serving)Few tablespoons grated parmesancheese (optional)

Stir together and reduce heat to medium-low, cooking until chicken is no longerpink in the center and sauce is heatedthrough.

Spoon chicken and sauce over freshlycooked pasta. Garnish with parmesan ifyou'd like. Enjoy!

PESTO CHICKEN & PASTA

In large skillet place 1-2 tablespoonsof olive oil over medium high heat.Add chicken breasts and cook untilbrowned on both sides, flipping asneeded. Chicken does not have to bedone in the center.

Add both cans of tomatoes with juice,pesto sauce, garlic, and salt andpepper to taste.

RED VELVET BUNDT CAKE

In a small bowl whisk the flour, cocoa powder, andsalt together. Fold the dry mix into the wet mixand pour the batter into the prepared bundt cakepan. Bake for 45-50 mins, just until a toothpickcomes out clean. Cool for 10 mins and then invertand place on a wire rack to cool completely.

Cream Cheese IcingAdd the powdered sugar, vanilla, and milk. Mix itall together until well combined. Test theconsistency with a spoon and if it needs to bethinned add a little more milk 1 tablespoon at atime. Once desired consistency has been reached,spoon the frosting over the cake. Optional: Topfrosting with chocolate powder or shavings

Ingredients

1/2 cup Unsalted butter (softened)1 1/2 cup Granulated sugar2 large eggs1 cup Buttermilk2 tbsp red food coloring (or approx 2 tsp BeetrootPowder)1 1/2 tsp Baking soda1 tsp White vinegar2 cups Cake flour (or All-purpose flour see notes)3 tbsp Cocoa powder1 tsp Salt

Preheat oven to 350 degrees. Prepare a 10-inch bundt cake pan with a nonstick bakingspray. In a large bowl, using a hand or standmixer, cream together the butter and sugaruntil light and fluffy. Add the red food coloringto the buttermilk and stir it in. Pour thebuttermilk, eggs, and vanilla into the buttermixture and mix just until combined. Stir inthe baking soda and vinegar.

*Note* Be sure not to overmix! Over mixing the butter and sugar or any of thesteps could result in a dense cake. To keepthe cake light and fluffy mix each step justuntil combined

Cream Cheese Icing8 oz Cream cheese4 tbsp Unsalted butter (softened)1 1/2 cup Powdered sugar1 tsp Vanilla1/4 cup Milk

SYMPHONYBROWNIES

Spray an 8x8 baking dish lightly withcooking spray. Prepare brownie mixaccording to package directions.

Spread half of the brownie batter in thebottom of the pan. Top with a layer ofchocolate bars. Pour remaining browniebatter over top of chocolate bars andgently spread to cover.

Place in 325 degree oven and bake for 45-50 minutes. Allow to cool completelybefore cutting.

ENJOY! (and believe me, you will!)

Ingredients

1 9x13 size Box Brownie Mix(prepared according to packagedirections)2 x 8 ounce Symphony Bars (canuse other milk chocolate bar)

Ingredients

Jiffy Cake Mix (or other of yourchoice prepared according topackage directions*)2 cups heavy whipping cream1/2 cup confectioner's sugar1 teaspoon vanillaFresh Strawberries13.5 ounce container StrawberryGlaze

STRAWBERRY CAKE

Allow baked cake to cool for tenminutes in the pan before turning itout onto a platter or large plate. Youcan also decorate it in the pan andserve from the pan if you like.

Once cake has cooled completely,place cream in large mixing bowl andbeat with electric mixer until softpeaks form, about two minutes or so.

Add in vanilla and confectioner'ssugar and beat again until stiff peaksform. Ice cake. Add a decorativeborder or spooned up border (by icingthe top really thick and using a spoonto form a recess in the center) aroundthe sides to hold glaze in for the nextstep.

Wash cut the tops off of strawberries.Blot them dry with a paper towel.Arrange on top of cake.

Spoon glaze over strawberries anduse a butter knife to spread to coateach one.

Serve immediately or refrigerate untilready to serve.

Ingredients

1 cup sugar1 cup Water3 Tablespoon strawberry gelatinmix1 Pint Fresh Strawberries3 Heaping TablespoonsCornstarch1 pie crust - cooked and cooled(The recipe for our crust may befound here. We made a doublerecipe for a thicker, fluted crust)

Combine sugar, cornstarch, and dry gelatin mixin a saucepot and stir together. Add water andcook until thick and clear over medium-high heat,stirring constantly to prevent scorching.

Set aside and let cool.

Wash and hull strawberries, cut in half, andarrange in pie crust. When filling is cool, pourover strawberries. Cover and chill pie in thefridge until ready to serve.

Serve with whipped cream. Think of us when youeat a piece!

FRESH STRAWBERRY PIE

Preheat oven to 350. Pour preparedcake batter into a greased 9x13baking dish.

In a large mixing bowl place ricotta,eggs, sugar, and vanilla. Beat with anelectric mixer until well combined.Drop this by spoonfuls over the top ofthe cake batter, trying to distribute asevenly as possible.

Place cake in oven for 1 hour, or untilcenter springs back when pressedlightly with your finger.

Ingredients

1 box lemon cake mix (preparedaccording to directions. We usuallyget Duncan Hines, but any brandwill do)32 ounces Ricotta Cheese4 eggs1 cup sugar1 teaspoon vanilla2 cans good quality cherry piefilling (We usually grab Comstockbrand)

MAGIC LEMONCHERRYCHEESECAKE

Remove cake from oven and allow to coolcompletely. Top with cherry pie filling. Then,cover and place in the refrigerator untilthoroughly chilled. Serve cold.

Note: With the topping, this will just barelyfit in a standard anchor hocking 9x13 pan. Ifyou have one that is a little deeper you maywant to use it but definitely don't use onethat is a bit more shallow than the averagepan.

This dessert is not really super sweet, butjust right.

You may also be interested in:

We hope you enjoyed these delectable Valentine's dinner and desserts recipes!

Cheesy Chicken And Rice Crock PotOven Steak KabobsTender Swiss SteakOven Baked Mac and CheeseKielbasa Skillet

Mama’s Milk Dunkin’ M & M CookiesMy Sweet ValentinesPound Cakes In JarsCappuccino CakeCaramel Apple Cheesecake