Julia's Simply Southern: September 2016 >

Wednesday, September 28, 2016

No Bake Pumpkin Pie


No Bake Pumpkin Pie is an easy icebox dessert.  Make it in minutes and chill to enjoy any time of the year.

  • 8 oz Cream Cheese, softened
  • 15 oz Canned Pumpkin (not pie filling) 

Sunday, September 25, 2016


Grits have been a staple in the south for centuries. 3/4 of the grits sold in the U.S. are sold in the south. That makes us experts on grits, don't ya think?!? Traditionally grits were ground on a stone wheel at the local grist mill. You can still get stone ground grits and that is my personal preference. One rule we follow in the south - never, ever use instant grits!

I remember as a small child, my Daddy would sprinkle a little sugar on grits so that I would eat them. I think many southern parents might use this technique to get children acclimated to grits. When you grow up though, you eat your grits with salt, pepper, and a pat of butter. Real butter!

You'll see grits on menus all over the country these days since southern food is a trend these days. I'm sharing my recipe for making the perfect grits you'll love every time.

  • 2 c Water
  • 2 c Heavy Cream

Saturday, September 24, 2016

Hamburger Soup

Hamburger soup is similar to my Julia's Vegetable Beef Soup but a bit more rustic using ground beef. Nothing is more comforting than a warm bowl of soup. I love the leftovers the next day too!

This is a perfect soup to make during the week and you have dinner on the table in just over an hour. Throw in a grilled pimento cheese sandwich on the side and everybody's got a full belly and happy!


  • 1 tsp Olive Oil
  • 1 lb Ground Beef

Pumpkin Pie Spice

The spice staple of fall favorites - Pumpkin Pie Spice - or pumpkin spice as it's popularly referred to today. It's an easy blend of fragrant spices you can easily make yourself at home. You probably already have everything you need.


  • 3 tbs Ground Cinnamon

Friday, September 23, 2016

Old Fashioned Banana Pudding

"Velvety rich custard, ripe bananas, and vanilla wafers so soft they melt in your mouth."

  • 3/4 cup sugar, divided 
  • 1/3 cup all-purpose flour 

Wednesday, September 21, 2016

Braised Chicken Thighs

Braising is a cooking technique, usually with tougher cuts of meat, that gives deep flavor and fork tender results. There is not much work involved for the cook and everyone is rewarded with a
masterpiece meal. The meat is first browned and then simmered in a flavorful liquid. The liquid doesn't go to waste either becoming a delicious sauce. The sauce is formed by reducing the liquid or using a starch to thicken.

Chicken thighs are usually not the first choice of meat. Breast are by far the favored pick by

Sunday, September 18, 2016

Oven Baked Bacon

Do you ever bake your bacon in the oven? It's a perfect method, especially if you're cooking for a crowd. Baking the bacon also gives you time to work on other things while it cooks and saves you a little clean up work.

Here's what you need:

  • Thick Sliced Bacon

Friday, September 9, 2016

Herb Seasoned Fried Chicken Breast


  • 4-6 Pcs Boneless Skinless Chicken Breasts
  • 1 1/2 c All Purpose Flour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Wednesday, September 7, 2016

National Chicken Month - September

Cluck , Cluck, Cluck! September is National Chicken Month and here are 12 of my favorite recipes for chicken. Be sure to check out the helpful tips at the end of the post.

Thursday, September 1, 2016

National Honey Month - September

Honey, the sweet nectar of golden goodness made by bees. Pure and natural and everlasting, it never spoils. How's that for super food? Honey can vary in color and flavor depending on the type of blossom it came from. 

Here are 10 honey inspired recipes to celebrate National Honey Month:
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