Check Yes or No — I mean ‘Chex®’ Yes or No!!
If you check ‘Yes’ – enjoy this gluten free recipe!

Valentine Chex® Mix

INGREDIENTS

9 cups Rice Chex® cereal (gluten free)

1 cup white vanilla baking chips

1/2 cup peanut butter

1/4 cup butter or margarine

3/4 cup powdered sugar

1/2 cup red, white and pink candy-coated chocolate candies

1/4 cup red or pink jimmies sprinkles

INSTRUCTIONS

• Step 1:  In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
• Step 2:  Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.
• Step 3:  Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.
• Step 4:  In serving bowl, mix both cereal mixtures. Store in airtight container.

VALENTINE GIFT IDEA:

And to make sweet treats for that special someone, look for decorated cellophane bags in craft or paper goods stores. Fill with this extra-special mix and tie with festive ribbons for a Valentine gift.  Be sure to always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

We found this fun and easy recipe at BettyCrocker.com.

Here’s something that will spread a little Christmas cheer!  These adorable lil’ Santa Hat Brownies are sure to be a crowd pleaser! And is a fun activity kids can help with too. And of course we LOVED this recipe because it called for STRAWBERRIES (which we will have in the Spring here at Southern Belle Farm!!)

So, if you put some of our strawberries in the freezer whole this year, they will work great for this recipe!

Santa Hat Brownies

Found this recipe on Daisey’s World.   Yields 12-16 brownies

Ingredients:
1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter) **You could also use a mini-muffin pan.
12-16 small strawberries, cleaned and hulled  **We prefer strawberries from Southern Belle Farm that were frozen whole – they will work perfect for this recipe!
vanilla-mascarpone buttercream (recipe below)

Mascarpone Buttercream
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Method:
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.

To assemble, pipe a ring of vanilla buttercream on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place.  Top the tip of the strawberry with a dot of buttercream to finish the santa hat.

We welcome you to SHARE any fun, Christmas recipes with us on Facebook!

Slow down this holiday season to enjoy time with family & friends.  Turn on some Christmas tunes, and have fun baking & decorating with the kids!  Here’s a fun activity the whole family can enjoy!

Christmas Cookie Ornament Recipe

by Taste of Home 

Ingredients

• 1/2 cup butter, softened
• 1/3 cup shortening
• 1 cup sugar
• 1/4 cup honey
• 1 egg
• 1/2 teaspoon Spice Islands® pure vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 
  FROSTING:
• 6-2/3 cups confectioners’ sugar
• 1/2 cup water
• 1 tablespoon light corn syrup
• 1 teaspoon Spice Islands® pure vanilla extract
• Assorted liquid or paste food coloring
• 
  9 yards of 1/8-inch-wide ribbon in Christmas colors of your choice
• 
  Christmas cookie cutters or sizes of your choice

Directions

• In a bowl, cream the butter, shortening and sugar. Beat in the honey, egg and vanilla. Gradually add the flour and salt.
• Turn the dough onto a floured surface and roll to an 1/8-in. thickness. Cut into shapes using cookie cutters dipped in flour. Transfer cutouts to ungreased baking sheets.
• Using a straw, make a hole in the top of each cookie. Remove the center circle of dough. Bake the cookies at 350° for 6 minutes until the edges are lightly browned. Remove the cookies to wire racks to cool.
• For frosting, combine the confectioners’ sugar, water, corn syrup and vanilla. Beat until smooth. Tint the frosting with liquid or paste food coloring in desired colors.
• Place each color of frosting in a pastry or plastic bag. Cut a small hole in the tip of each bag. Spread and pipe frosting onto cookies as desired.
• If desired, create stitch marks on a stocking or veins on holly leaves by dipping a toothpick in food coloring and painting on the lines.
• For hanging loops, cut forty 8-in. strips of 1/8-in.-wide ribbon. Thread a ribbon strip through the hole in each cookie and tie the ends into a bow. 
• Yield: 40(3-inch) cookies.
• Crafter thoughts: —To help give your frosting a smooth look, work quickly when spreading it on the cookies. —Write a name on each treat by painting the letters with a toothpick dipped in food coloring or by piping them using plain or tinted frosting. Then serve the cookies after a holiday meal.

Southern Sweets from MiMi's Kitchen at Southern Belle Farm

No need to fret about what you will bring to your holiday gatherings … MiMi’s Kitchen has some southern sweets that will suit any tastebuds.

The oven in MiMi’s Kitchen stays hot this time of year – baking lots and lots of holiday goodies, and she’s sure to have something for you!  There are multiple layer cakes to choose from, such as Mrs. Kathy’s famous Caramel Cake, Red Velvet Cake, not to mention homemade fudge and so much more!

The holidays are such a busy time of year – so we’ve made it easy for you to pre-order your holiday sweets so you don’t have to worry with baking something yourself!

Just give us a call for your southern sweets this holiday season – 770.288.2582.

As we come across yummy receipes for Harvest season – we’ll share them with you.  So be sure to check out our Farm Recipes.  Here’s another we’ve added to the collection!

We had tons of folks visiting the pumpkin patch this weekend in search of ‘the perfect pumpkin’.  There were tiny ones going home in the hands of kiddos, and giant ones having to be rolled out of the patch by wheel barrow.

So, some of you may be thinking… Ok, I bought a pumpkin, now what do I do?  Carve it!!  We found some really neat patterns you can trace on your pumpkin and carve.  Check out these free, printable pumpkin carving stencils.  Then, after you cut a hole in the top, scoop out all the ooey-gooey stuff (and seeds) on the inside – try this!

Roasted Pumpkin Seeds

Ingredients

• 1 cup shelled, raw pumpkin seeds*
• 2 teaspoons olive oil
• 1/4 teaspoon ground thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Preparation

• 1. Preheat oven to 350°. Rinse seeds, and pat dry. Toss together seeds and remaining ingredients in a bowl. Spread in a single layer on an aluminum foil-lined or parchment paper-lined baking sheet. Bake 20 to 25 minutes or until toasted. Cool completely in pan (about 15 minutes).
• *Fresh pumpkin seeds may be substituted.

Once you’re all done, show us your carved pumpkin creation!  Share a picture with us on Facebook!!

Harvest Pumpkin-Spice Bars

Bars

Cream Cheese Frosting

Source:  Betty Crocker Home Recipes online.

PUMPKIN PIE RECIPE 

From the kitchen of Miz Kathy Carter!

1 3/4 cup cooked pumpkin

1 3/4 cup condensed milk

2 large eggs lightly beatened

2/3 cup light brown sugar

2 tbsp sugar

 1/1/4 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground nutmet

1/4 ground cloves

Refrigerated pie crust

1. Fit Pit Crust in 9 inch pie plate.
2. Fold edges under.
3. Combine pumpkin with other 9 ingredients in a large bowl-beat with electric mixer for 2 minutes.
4. Pour into pie crust.
5. Bake at 425 degrees for 15 minutes.
6. Reduce temperature to 350 degrees for 50 minutes.
7. Insert Knife to check center.  Cool on baking rack.
8. After cooled, add cool whip to top for a little sweet topping.  Store in refrigerator.

If you can, try to enjoy corn on the cob the day it’s picked as the sugars begin converting to starch as soon as it’s picked.  If you need to store it fresh, keep the corn in its husk in a plastic bag in the refrigerator.  That’s a suggestion from the taste of home test kitchen.  Below are a few of easy solutions for cooking and saving farm fresh corn.

We are pulling fresh white, sweet corn this week at the farm – and there’s lots of it! Be sure to come by the farm in the mornings to pick you up some, or call and pre-order your corn to pick up later in the evenings.  Call 770.288.2582 to place your order or to check the corn supply before you visit.

Once you pick up your couple dozen ears, we’ve got some recipes and ways to prepare your fresh corn.  Plus, here’s a great way to freeze corn. So you can enjoy corn 365 days a year!

HOW-TO FREEZE CORN

Add 1/2 cup sugar and 2 tbsp. salt to a quart of water – bring to a boil.  Add 4 quarts of corn kernels ; bring to a boil again.  Remove from heat, drain well; cool.  Measure into bags and freeze.

ZAP IT FAST!

You can cook corn in the microwave!  Here’s how, according to Debbie of Prince George, Virginia.  ’I cook my corn in the microwave.  I pull down the husks of each cob about halfway, remove as much of the silk as I can and rinse the cobs in cool water.  Then I pull the husks back up and nuke each cob for 3 to 4 minutes.  Comes out perfectly every time.’

GRILL ROASTED CORN ON THE COB WITH HERB BUTTER

Juicy, steamed kernels with a hint of herb-butter seasoning is delish!

8 corn cobs with husks
8 ounces of butter (softened)
2 tablespoons chopped fresh parley
2 tablespoons chopped fresh chives
2 tablesppons chopped fresh thyme
Grated rind for 1 lemon
Salt & Pepper to taste
Herb Butter:
Add the chopped herbs, lemon rind, salt and pepper to the softened butter and mix well.

Grilled Corn:
Preheat your barbecue grill.  Prepare the corn cobs, peel back the husks and remove the silk. Fold the husks back around the kernels and secure them in place with string, if necessary.  Blanch the corn cobs in a large pan of boiling water for about 5 – 7 minutes, Remove with a slotted spoon and drain thoroughly. Place the corn in husks on a medium hot grill and cook for 20 to 30 minutes, turning frequently.

Transfer the corn cobs to serving platters, remove string and pull back husks. Serve each with a generous portion of herb butter.

We’d love to hear your favorite way to prepare corn  - share it with us on Facebook!!