Through the ups and downs of the last two years, we’ve come to realize what’s important and reprioritize our lives. To no surprise, we’ve rediscovered our love of cooking and have embraced celebrating with our friends and family again. This new focus on enjoying life includes “elevating the everyday”. We’ve moved past fussy recipes and frills and just want some downhome cookin’ that reminds us how good we have it in the country- especially the South!
With the wild success of Prairie Woman’s Ree Drummond and hit shows like Yellowstone, there is a resurgence of American’s “returning to our roots” and trading in the crowded city hustle for big country life. We crave that comfort of tried-and-true classic meals and the closeness of front porch sittin’.
For a bridal shower, you can bring this to life by serving country favorites with a modern twist. For your tablescape, mix in black buffalo check, spring flowers, black iron skillets and a dainty cupcake tier. Serve up some local 521 BBQ on a sweet brioche slider and your own “secret sauce”. For sides, they will love your sweet potato biscuits and devilled eggs topped with crispy bacon. For dessert, treat your guests to Sweet Tea Cupcakes with Raspberry Lemonade frosting. To complete your theme, serve your drinks (sweet tea, water and lemonade) out of mason jars.
Whether you choose to make your food or have it catered, if you keep your guests at the center of your planning, they’ll feel right at home!
For Country Estate Décor:
- black buffalo check pattern- runners, napkins, tablecloth, bows
- mason jars can serve as flower vases, drink glasses or your BBQ jar
- black iron skillets can serve as trays or a pedestal to lift of another tray
- metal wash basin for ice or drinks on ice
- miscellaneous: deer skull & horns, hurricane lanterns, horseshoes, etc.
BBQ Brioche Sliders by Melanie Knight serves 12
- 1lb Pork BBQ (premade- I used 521 BBQ)
- 12 Brioche Sliders (Walmart deli)
- 12 long toothpicks (I used 6 bamboo skewers- cut in half)
- 12 bread & butter pickles
- 12 pimento stuffed olives
Directions: Slice the sliders in half to create a top & bottom. Fill each one up with BBQ, then skewer with the pickle & olive on top
“Get Ripped” Bourbon BBQ Sauce by Melanie Knight serves 12
You guessed it! Named after Yellowstone’s character Rip!
- 2 cups Sweet baby Ray’s BBQ sauce
- ¼ cup brown sugar
- ½ cup Frank’s Hot Sauce
- 2 tlb bourbon (optional)
Add your ingredients to a mason jar, put the lid on and “shake it like a salt shaker” until well blended.
Sweet Potato Biscuits by Melanie Knight serves 12-16
- ¾ cup Bruce’s Yams (drain the can, then measure out the sweet potatoes)
- 1/3 cup milk (to use when you puree the yams)
- 3 tlb milk (to use when you mix the dough-may not need)
- 1 ½ cup all purpose flour (for dough)
- 1/3 cup flour (for surface)
- 2 tlb brown sugar
- 1tbl baking powder
- 1tsp himalyan sea salt
- 1 tiny pinch nutmeg (less than 1/8 tsp)
- 6 tlb unsalted butter- cut into small pieces
- 2 tlb melted butter (for brushing tops of baked biscuits)
Preheat oven to 425. Puree sweet potatoes (yams) with the 1/3 cup milk, then set aside.
In a bowl, combine the rest of the ingredients by hand (seriously- use your hands!) Mix together the flour, brown sugar, baking powder, salt, butter and nutmeg. The mixture will feel grainy and almost hold together. Add in the pureed sweet potatoes and mix together. IF too wet, sprinkle in a little four until you can form a ball with the dough. IF too dry, add in the milk 1 tlb at a time.
Dust your surface with flour, then roll out your dough ~1/4 inch thick. Cut out your biscuits- I used a mason jar lid.
Bake on a parchment paper lined cookie sheet for 12-14 mins. Brush with melted butter once removed from oven.
Sweet Tea Cupcakes with Raspberry Lemonade Frosting by Melanie Knight serves 24
- 2 cups water (will make 1 cup tea)
- 8 tea bags
- 1 box Betty Crocker yellow cake mix
- ½ cup oil
- 3 eggs
- 24 cupcake liners
Raspberry Lemonade Frosting
- 4 sticks unsalted butter (room temp)
- 3 cups powdered sugar
- 1 ½ tsp True Lemon Crystallized Lemon (Harris Teeter)
- 3 tsp water
- 1 tsp Raspberry flavor extract
- Red gel food coloring (@ ½ the size of a pea)
- Optional: 2D decorating tip for “carnation” flowers
- Optional: can substitute 3 tsp lemon juice for True Lemon & water
Cupcake directions: Microwave the water for 4 mins, then steep the 8 tea bags in the water for 5 mins. Remove tea bags and let water cool to room temp. Use 1 cup.
In a mixer, combine the eggs, oil, cake mix and tea until blended. Fill each cupcake holder to @ 2/3 full. Bake for 12-14 mins. Remove from oven and let cool. They must be cool before you frost them or the icing will melt. If you are short on time, let them cool in the fridge.
Frosting directions: In a mixer, blend the butter, lemon crystals, water, raspberry extract and food coloring. Next, add the sugar 1 cup at a time until blended. Scoop into a pastry bag and pipe onto your cupcakes.
Devilled Eggs & Crispy Bacon by Melanie Knight serves 12
- 6 boiled & shelled eggs
- ¼ cup Duke’s mayonnaise
- 1 tbl sweet relish
- Salty & pepper to taste
- 4 slices cooked bacon- cut into 12 pieces (I used Oscar Myer fully cooked bacon- microwaved to “crispy”)
- Smoked paprika to sprinkle on eggs
Directions: Cut each egg in half lengthwise and remove the yolk to a bowl. In the bowl with the 6 yolks, add the mayonnaise and relish. Mash with a fork until completely creamy. Scoop into a pastry bag and pipe onto your egg whites. Sprinkle paprika on each egg and top with a piece of crispy bacon.