Southern Protocol

Looking for a fun way to spend quality time with little ones? One of the best places to go is your very own kitchen! I used to love cooking with my mom and grandmother when I was little, and it’s so great to have those sweet memories as we get older – not to mention my love of cooking was sparked there!

Obviously children aren’t going to be capable of creating a 5 course 5 star meal, but there are millions of kid-friendly recipes that are super simple and equally delicious. Perfect example: Pigpen Sandwiches, a recipe from Dierbergs School of Cooking that they actually use in their kids-oriented cooking classes. They are SO cute, beyond easy to prepare, and will give you plenty of time to laugh with your children – or just make them for yourself!

Pigpen Sandwiches (Makes 8 “piggy” sandwiches)
1 can (7.5 ounces) buttermilk biscuits
1 can (17.3 ounces) golden wheat biscuits (like Grands)
1 wooden skewer
16 raisins
8 slices of ham, thinly sliced
8 slices of American cheese

Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.

Place buttermilk biscuits on cutting board; using bench scraper, cut each biscuit in half. Cut 8 of the biscuit halves in half to form 16 triangle shapes for ears, and set aside.

Using a 1-inch round biscuit cutter, cut out 8 circles from remaining biscuit halves for snouts; set aside.

For each “piggy”: place wheat biscuits on prepared baking sheet. Place 2 triangles on top of each wheat biscuit for ears. Press firmly. Place 1 circle cut-out in the center of each wheat biscuit, not touching the ears, for the snout. Press firmly. Using wooden skewer, poke 2 holes in each “snout” for nostrils. Insert 2 raisins above each snout for the eyes.

Bake biscuits in a 400 degree oven for 8-10 minutes or until golden brown.

Place 1 slice of cheese on top 1 slice of ham; roll up. Serve next to warm piggy biscuit.

It’s the month of leprechauns! I realize much more happens in March than the March 17th holiday, but Irish culture is so rich and fun that I thought a taste of the week honoring it would be perfect. I have always loved Irish Soda Bread, and love it even more when it is a recipe with raisins. As it turns out, a recipe with raisins is not technically traditional Irish Soda Bread (that version is called Spotted Dog), but it’s just so tasty I wanted to use it anyway!

Irish Soda Bread with Raisins (courtesy of Cathy Lowe)
-2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 teaspoon ground nutmeg
-1.5 tablespoons sugar
-6 tablespoons solid shortening (Crisco recommended)
-2/3 cup raisins, brown or golden or mixed
-2 teaspoons caraway seeds
-1 cup buttermilk

Preheat oven to 375 degrees F.

In a large bowl, sift together the flour, baking soda, salt, nutmeg, and sugar. Using a pastry blender or just your fingertips, work the shortening into the flour until the consistency is the same as that of small peas. Stir in the raisins and caraway seeds and mix to distribute evenly. Gradually stir in buttermilk, 1/4 cup at a time, using only enough to allow the dough to come together. Knead the dough for 1-2 minutes. Shape the dough into a round loaf and place on a greased baking sheet. Cut an X on the top and over the sides of the loaf. Bake for 45 minutes or until the bread sounds hollow when tapped. Cool on a rack.

Perfect for a snack, breakfast or even dessert, and is best when served warm. Enjoy!