Many of you already know Mandy Rivers from the release of her first cookbook South Your Mouth and her blog of the same name, but available now, is her follow up cookbook and newest release, South Your Mouth Some More! If you're already a fan of Mandy's blog, and have the first, you'll love adding this cookbook to your collection too, but even if you're new to her blog, if you like the way that I cook, I know you'll enjoy a copy.
Though Mandy and I have never actually had the opportunity to sit across the table from one another, I've liked her from the moment we met across the net. We've shared many conversations via email over the years of blogging and I find her to be not only funny, but very down to earth and authentic.
Hey, if you're a fan of Food Network, you may have even seen her on one of their competition shows a few years back. What you may not know about however is that they called on her again for another show more recently! Now me, I'm not a competitive cook. I like my calm zen moments in the kitchen and those shows frazzle me, but some folks like Mandy are really great with that. In the midst of getting all of the paperwork together to participate though, she had a change of heart.
You see, sometimes bloggers get some pretty cool and incredible once in a lifetime opportunities. Sometimes they even actively pursue blogging with those things in mind. I've had so many wonderful opportunities that I've participated in thanks to my blogging, and others that I have turned down, because it would have involved traveling across the U.S. and being away from my husband, my grandchildren and my critter children for days or weeks at a time.
Mandy shared that she'd thought about how it would take time away from her family and children, so she said no to the opportunity and put her family ahead of everything else. You don't see that a lot in the blogging world, so I admire her even more for remembering what is most important - family. I hope that you'll support her by purchasing her newest cookbook.
In it, you'll find 163, all-new, with no repeats, of her fabulous and “AH-MAZE-ING!” recipes, all written for busy cooks and using simple and easy to find ingredients - with a little bit of the southern sass Mandy has become known for. Here are some examples of a few of the recipes you'll find in the newest South Your Mouth edition!
Classic Stuffed Shells
Jumbo shells, filled with a cheesy, meaty filling of ground beef and Italian sausage with spinach, topped with your favorite jarred marinara sauce and baked.
Ham and Beans
Baby lima beans make up this version of ham and beans, cooked with a ham bone and onion. Simple and delicious!
Lemon Crumble Cream Cake
This one starts with a cake mix cake, but is filled with a lemony, whipped cream, cream cheese and powdered sugar filling and topped with a crumb coating. Yes, please!
TMan Bars
Graham cracker crumbs, sweetened condensed milk and chocolate chips make up the base of these old school bars, that are pre-sliced before rolling in powdered sugar.
I even got permission to share a recipe with y'all!!
Atlantic Beach Pie
Courtesy South Your Mouth, shared with permission
This North Carolina coast specialty is like a taste of the beach. Seriously! If you could put salt and sun in a pie, it would taste like this! It’s made with a creamy, tart lemon filling in a crunchy, thick saltine cracker crust, and topped with whipped cream and sea salt.
- 1-1/2 sleeves regular saltine crackers (not unsalted)
- 3 tablespoons sugar
- 1 stick butter, softened
- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1⁄2 cup lemon juice
- Whipped cream
- Coarse-grain sea salt
Press crust on the bottom, up the side, and onto rim of 8-inch pie plate. Refrigerate 15 minutes, then immediately bake at 350° for 15 minutes.
Once crust is out of oven, make filling (not sooner, as it will begin to set once you mix it up).
Combine egg yolks, sweetened condensed milk, and lemon juice; mix until smooth. (You can do this by hand with a large whisk, or use an electric mixer on medium speed. Don’t mix more than 2 minutes total, or the filling will be too thick.)
Pour filling into crust (does not have to be cooled). Bake at 350° for 15–17 minutes, or until set.
Cool for 30 minutes at room temperature, then refrigerate 4–6 hours, or until pie is completely cold. Serve topped with whipped cream and sprinkled with coarse-grain sea salt.
Makes 8–10 servings.
GIVEAWAY IS CLOSED!
Update: Congratulations to Christal F.! Your name was selected by random draw for the book. Please contact me at mary@deepsouthdish.com with your full name and mailing address as soon as possible and we'll get your book shipped to you right away!
Update: Congratulations to Christal F.! Your name was selected by random draw for the book. Please contact me at mary@deepsouthdish.com with your full name and mailing address as soon as possible and we'll get your book shipped to you right away!
Giveaway is now closed!
Giveaway is now closed!
Thanks for reading and good luck!
Disclosure: I received a free copy of South Your Mouth Some More and one additional copy to offer as a giveaway from Quail Ridge Press.
Don't want to wait? Hop over to Amazon and purchase your copy today!
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Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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