Fruit and Cream Cheese Breakfast Pastries

Pepperidge Farm® Puff Pastry will absolutely steal the show at breakfast or brunch when baked into quick and easy Fruit and Cream Cheese Breakfast Pastries topped with deliciously tangy cream cheese filling and piled high with the season’s freshest fruits such as strawberries, kiwi, and blueberries all topped with orange marmalade.

It’s late spring and this year I had to wait a little later than usual to enjoy some of my favorite fruits but I am totally excited to show off these super cute, super easy Fruit and Cream Cheese Breakfast Pastries that I made in almost no time with Pepperidge Farm® Puff Pastry this morning. Can you believe in less than 25 minutes I was sinking my teeth into a delicious flaky fruit topped pastry?I love fresh blueberries and strawberries and will totally find any excuse to eat them, so topping a light airy flaky Pepperidge Farm® Puff Pastry with them was a total no-brainer this gorgeous May morning. Continue reading


Southern Creamy Crab Dip Recipe

Southern Creamy Crab Dip is one of the snacking staples found in my house during late spring and early summer. Made with a big heap of traditional Southern love and delicious tasting ingredients; such as imitation crab meat, cream cheese, mayonnaise, minced celery, red onions, spring onions, diced pimento peppers, diced jalapeño, fresh chopped parsley, dill, and Cajun seasoning.

I know many of y’all have had the pleasure of tasting a hot crab dip, but if you haven’t had a cold Southern Creamy Crab Dip you have been missing out on a good thing. This dip is perfect for entertaining during poolside parties, family picnics, and even card night with the besties.

This Southern Creamy Crab Dip really should be called a Creamy Crab Spread but somehow over the years this cold, creamy, decadent, southern deliciousness became known as Creamy Crab Dip. Don’t ask me who did it or how it happened, somewhere along the way someone decided spread was not in the cards and just renamed it. Continue reading

Homemade Mint Iced Tea

Ladies and Gentlemen, today’s blog post Homemade Mint Iced Tea has been brought to you by a good friend of mine and the author of the fabulous blog Bunny’s Warm Oven,  I am super excited to have Bunny join us every other week on The McCallum’s Shamrock Patch Blog to share her wonderful recipes with all you amazing readers.

Iced Tea preferences are as personal as cornbread recipes depending on where you live in this great country of ours. Whether you drink it hot or cold,  sweet or plain,  nobody will argue that iced tea rules in the summer.

The fresh mint my husband planted in the garden last year is making its appearance.  The sight of those bright green, fragrant leaves always makes me think of summer on Gilberts Creek. My husband and I live next to the Kentucky River in a valley. Winter keeps us and our neighbors from venturing out much, summer is our time to enjoy the beauty of where we live together.

This recipe for Homemade Mint Iced Tea isn’t written in stone, it’s meant to be tweaked to your personal taste. It’s a guideline, a place to start if you’ve never made Homemade Mint Tea before. I started the tea by going out to the garden and picking the tops off of two fresh mint plants. I washed them and left the leaves attached to the stems, which saved me from fishing out each leaf later on. Continue reading

Southern-Style Bean Salad

This sweet yet Tangy Southern-Style Bean Salad is the perfect side dish for potlucks, Church gatherings, and family picnics. It’s a super easy recipe to make; combining fresh flash steamed green beans, kidney beans, black-eyed peas, white beans, black beans, chickpeas, red onion, cilantro, and a deliciously fresh tasting simple to make homemade dressing.

Southern-Style Bean Salad is my a spinoff of the 60’s generation of Three Bean Salad. The great salad revolution began in the early 1960’s like so many other cultural cuisines in America. In the decade of more natural and organic ingredients; many Americans were first introduced to bean salads in the sixties, not to mention rice, Bulgar, wheat, all of which were destined to become increasingly popular in the near future.  The original 3 Bean Salad of the 60’s consisted solely of the combination of marinated or pickled kidney beans, chickpeas, and green beans.I know it’s been a good deal of time since I have even thought of that bean salad, so I decided that a good old-fashioned Southern update was in order for this recipe. I decided that three measly types of beans were not going to cut it. I wanted to pay more of a Southern homage to my Bean Salad and decided white beans, black-eyed peas, and black beans would combine really well with the fresh flash steamed green beans and kidney beans. Continue reading

Southern Baked Bean and Ground Beef Casserole

Southern Baked Bean and Ground Beef Casserole is another iconic Southern covered dish our family loves to share at family functions, Church Potlucks, picnics and even on some of the spring and summer Holiday gatherings.

This Casserole is a total cinch to make; combining VanCamp’s pork and beans, crisp bacon, lean ground beef, sweet red bell peppers, Jalapeno peppers, sweet onions, BBQ sauce, spicy brown mustard, and brown sugar.

If you have ever resided or visited the South and you’ve been to any gatherings at all where the community shares a covered dish aka casserole, then chances are you have tried a variation of Southern Baked Bean and Ground Beef Casserole. If not you are missing out on one of the best tasting Southern casseroles.What are you waiting for?

Let me just tell you this recipe is so darn good you will even find this being served at the homes of Trisha Yearwood,  Paula Dean, and Ree Drummond, just to name a few who know a good Southern covered dish at family gatherings. Now if one of y’all tell me you have no clue who these lovely women are; I am just gonna cry myself to sleep tonight. Continue reading

Lemony Tarragon Chicken Salad

Lemony Tarragon Chicken Salad it has a clean fresh taste, with a positive upside; Lemony Tarragon Chicken Salad is so easy to make in a matter of minutes; combining  diced chicken breast meat, freshly roasted chopped red peppers, crisp green celery, chives, mayonnaise, freshly squeezed Florida lemon juice, garden fresh Mexican tarragon, a little kosher salt and freshly ground peppercorns.

I know y’all love a good recipe for Chicken Salad and this Lemony Tarragon Chicken Salad is just what the doctor ordered to chase the winter blues away. Besides its citrus season in The Sunshine State and frankly,  it’s the perfect time to bring out the non-mama-drama recipes that y’all love and crave.

Have you ever got just got so tired of eating all those non-stop handy-me-down casseroles you just want something yummilicious and simple to make for lunch or even dinner? Don’t get me wrong, I know y’all love those winter casseroles; but how many times can we eat that same Mississippi Pot Roast or John Wayne Casserole from Pinterest?

Lemony Tarragon Chicken Salad it has a clean fresh taste, with a positive upside; Lemony Tarragon Chicken Salad is so easy to make in a matter of minutes; combining diced chicken breast meat, freshly roasted chopped red peppers, crisp green celery, chives, mayonnaise, freshly squeezed Florida lemon juice, garden fresh Mexican tarragon, a little kosher salt and freshly ground peppercorns.Speaking of that Mississippi Pot Roast recipe, did you notice now some people are classing up the name a bit and calling it, “The Pepperoncini Pot Roast?” Call it what you will, it’s the same darn Pot Roast with Italian Dressing VS Ranch Dressing. Funny thing is my mama lives right in Olive branch, Mississippi, and had no clue about Mississippi’s glorious Pot Roast on Pinterest until a few years back; and then I even jumped on the bandwagon making it myself. Continue reading

Green Goddess Dressing

Green Goddess Dressing is a beautiful minty colored green blast from the past made with plain Greek yogurt, buttermilk, Duke’s mayo, chervil, chives, anchovy, tarragon, lemon juice, and freshly ground pepper. It’s perfect for your Springtime freshly made salads.

It has been said in the past that Green Goddess Dressing’s origin points to the Palace Hotel in San Francisco in 1923 when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit.

I have to admit I am an avid collector of anything vintage, including recipes.This dressing is right up my alley and definitely a delicious blast from the past on a wonderful crisp and cool salad. I adore the natural minty tinted color as well as the flavor of this dressing.

Green goddess dressing

I bet a few of you are wondering a few things…

What is Chervil? : Chervil, aka French parsley, is a delicate annual herb related to parsley.It is commonly used to season mild-flavored dishes and is a constituent of the French herb mixture fines herbs. Continue reading