Season 3, Episode 9 // Simple Southern Staples – Recipes & Pantry Items

Welcome to the Millennial Homemakers! For the second week in a row, we’re sharing some of our favorite aspects of Southern living!

Everyone likes soul food! Join us this week as we share some of our favorite, easy dishes to bring to a potluck.


Poppy-Seed Chicken Casserole

(via The Girl Who Ate Everything)


  • 5 cups chicken, cooked and cubed
  • 1 cup sour cream
  • 2 cans condensed cream of chicken soup
  • 2 cups crushed Ritz crackers
  • 1/2 cup melted butter
  • 1 Tbsp poppy seeds
  • 1 tsp Worcestershire sauce
  • 1 tsp celery salt (optional)
  • 1 Tbsp lemon juice
  • 1/4 teaspoon pepper
  • Cooked rice (optional)


  1. Preheat oven to 350 degrees.
  2. Boil raw chicken with salt and pepper until well done.
  3. Stir together soup and sour cream. Add Worcestershire sauce, celery salt, garlic, lemon juice, and pepper. Pour of chicken.
  4. In a separate bowl, stir together crushed crackers and melted butter. Pour over chicken and sauce.
  5. Sprinkle the poppy seeds on top.
  6. Bake for 20-30 minutes, until the casserole is brown and the sauce is bubbly.
  7. Serve over (or mixed with) rice.


(via Genius Kitchen)


  • 1 1/2 lb ground beef
  • 1 box Stovetop stuffing
  • 1/2 cup water
  • 2 eggs
  • 1/3 cup ketchup


  1. Preheat oven to 350 degrees.
  2. Mix all the ingredients (but only a little Ketchup).
  3. Pat into an 8×8 pan, then spread ketcup on top.
  4. Bake for 1 hour.

Pimento Cheese Tomato Pie

(via Chattavore)


  • 2 large, ripe tomatoes
  • salt
  • 1 pie crust (in the frozen section)
  • Basil leaves (optional)


  1. Preheat oven to 350 degrees and par-bake crust for 10 minutes.
  2. Slice tomatoes into thin rounds. Salt one side, then spread them on paper towels. Salt the other side. Let stand for 15 minutes, then flip them over and let stand for another 15 minutes.
  3. Spread 1/2 cup pimento cheese in the bottom of the pie crust. Top with half the tomato slices, then add another 1/2 cup of pimento cheese, then the remaining tomatoes, then the rest of the pimento cheese.
  4. Bake the pie for 25-35 minutes, until the crust is golden and the cheese is browned and bubbly. Top with basil (optional).

Craft Cocktails

Southern Shandy

(via Pretty Plain Janes)


  • 3 12 oz bottles of cold beer (we recommend Blue Moon)
  • 4 cups lemonade, chilled
  • 1/2 cup peach brandy


  1. Combine all ingredients and stir.
  2. Pour over ice.

Tennessee Bourbon Tea

(via Julie Horton)


  • 1 cup bourbon
  • 2 cups Arnold Palmer tea (pre-made)
  • 1/2 honey syrup
  • 1/2 cup lemon juice (we recommend Meyer’s lemons)
  • Meyer’s lemon slices
  • Mint leaves


  1. Combine all ingredients and stir.
  2. Serve garnished with lemon slices and mint leaves.

Potluck Side Dishes

Jalapeno Cheddar Cornbread


  • 1 box Jiffy Corn Bread Mix
  • 1 egg
  • 1/4 cup butter, melted
  • 1/3 cup milk
  • 1 cup shredded cheddar cheese
  • 2 Tbsp canned jalapenos
  • Salt


  1. Preheat oven to 375 minutes.
  2. Mix mix, egg, and butter.
  3. Add the rest of the ingredients.
  4. Bake in muffin tins for 15-20 minutes.

Baked Artichoke Hearts

(via The Life Jolie)


  • 3 packages frozen, quartered artichoke hearts (thawed)
  • 2/3 cup seasoned bread crumbs
  • 1 cup Romano cheese
  • 2 tsp garlic powder
  • Olive oil
  • Water


  1. Preheat oven to 350 degrees and grease 8×8 pan.
  2. Boil artichoke hearts for 3-5 minutes, then drain and pat dry.
  3. Combine bread crumbs, cheese, garlic powder and divide in half.
  4. Put half the artichokes in a single layer in your pan.
  5. Top with half the bread crumb mixture.
  6. Arrange the rest of the artichokes in a second layer, then top with the rest of the breadcrumb mixture.
  7. Poke holes all around the top. Fill them with water (just a little).
  8. Drizzle with olive oil to taste and bake for 30-40 minutes, until the top is golden brown.

Potluck Desserts

Banana Pudding

(via Paula Deen)


  • 1 container of Cool Whip, thawed
  • 1 can sweetened condensed milk
  • 1 package cream cheese, softened
  • 2 cups milk
  • 1 box instant French vanilla pudding mix
  • 6-8 sliced bananas
  • 2 bags chessmen cookies


  1. Line a 13×9 dish with cookies, then layer bananas on top.
  2. In a bowl, mix milk and pudding mix and blend well.
  3. In a separate bowl, combine cream cheese and condensed milk. Mix until smooth.
  4. Fold whipped topping into cream cheese mixture.
  5. Add cream cheese mixture to pudding mixture. Stir until well blended.
  6. Pour mixture over cookies and bananas, then cover with remaining cookies.
  7. Refrigerate until ready to serve.

Peach Cobbler


  • 1 box yellow cake mix
  • 8 Tbsp butter
  • 1 can sliced peaches


  1. Preheat oven to 350 minutes.
  2. Grease the pan.
  3. Pour peaches into your pan.
  4. Dump cake mix on top, then cut butter into squares and put on top.
  5. Bake for 30 minutes.

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