The Sweet and Savory Sisters!



Large Marg’s Cheesy Onion Bread

Our family friend shared this recipe with us and it is some kind of good. This bread goes great with chili or soup.

Large Marg’s Cheesy Onion Bread

Round up-
1 tablespoon butter
¾ cup Vidalia onion, diced
2 spring onions, diced with tops
1 beaten egg
½ cup of milk
1 ½ cups biscuit mix
1 cup Monterey Jack cheese, shredded and divided
3 tablespoons melted butter
2 tablespoons parsley, chopped

Make it-

Heat you a medium sized skillet over medium heat. Add the butter and Vidalia onions and cook until translucent. Remove from heat and stir in spring onions and set to the side. In a medium bowl whisk your egg and milk together and then add your biscuit mix. Stir only until mix is just moistened. Add the onion and butter mixture to the bread mix. Next, fold in half of the grated cheese. Spread dough in greased 8×1½ inch round cake pan. Drizzle melted butter and parsley over the top. Doesn’t that look good? Bake at 400 degrees for 15 minutes. Remove from oven, sprinkle with remaining cheese and continue baking until cheese has melted, about 5 minutes or so.

Our Famous Popovers

Maurice, an old friend of ours, let us borrow a box of his mother’s recipes. While going through it we came across a recipe for,”Our Famous Popovers” from Neiman Marcus Zodiac Restaurant. It looks to be an extremely old recipe. We made these and they are a great little vehicle for honey butter, may haw jelly or cane syrup. They are also great with soups or stews (for dipping).

Our Famous Popovers
3 eggs
1¼ cups all purpose flour
1¼ cups milk
Pinch of salt
Oil (for spraying tins)

Preheat oven to 450 degrees F.
Grease 12 large muffin tin cups or 12 popover tins. Hand beat eggs with a whip or hand mixer until lemon colored and foamy. Add milk, which is room temperature and stir until well blended but do not over beat. Add flour all at once. Hand beat until foamy and smooth on top. Pour popover batter into a pitcher and fill muffin pans with batter ¾ full. Bake at 450 degrees for 15 minutes; reduce heat to 350 degrees for 25 – 30 minutes. Remove popovers from tins and serve hot. Caution: do not open the door to check popovers or they will fall.

Easy Onion Puffs

1 small onion, diced
1/2 cup mayonnaise
2/3 cup Parmesan cheese
1 egg yolk
Dash Louisiana Hot Sauce
Slap ya Mama, to taste
Loaf French bread

Preheat oven to 375 degrees
Mix the first 6 ingredients in a small bowl. Slice French bread. Spoon onion mixture onto bread slices. Bake for 13 – 15 minutes. Serve warm. These are super easy, yummy and inexpensive.

Microwave Tips

Tip of the Day-

To make bread crumbs, cut 6 slices of bread into 1/2 inch cubes.  Microwave in a 3 quart casserole dish for 6 – 7 minutes, or until dry, stirring after 3 minutes.  Crush in blender. 

Does your recipe call for softened butter or cream cheese and you don’t have time to wait? 

Butter- microwave for 1 minute on 20% power

Cream cheese- 2 – 21/2 minutes on 30% power

White Chili and Beach Bread

We are finally going to get some cool weather this weekend.  I am so excited!  We sure do need a break from this South Georgia heat. I am so sick of it.  My mood seems to change with the weather. According to the weather report I should be in a great mood this weekend.  I love to cook and eat soups and stews but I don’t like to cook them when it is so hot outside.  I have been super stoked about fall. My plan for the weekend is to relax and cook.  I thought it would be a perfect weekend for White Chili and Beach Bread.  Both of these recipes are “Get in my Belly Good”!  I hope you and your family will enjoy it.  This recipe can also be done in your crock pot.   

White Chicken Chili

5 chicken breasts

1 large onion, chopped               

2 tablespoons of olive oil

1 tablespoon of cumin

1 ½ teaspoon of chili powder   

½  teaspoon garlic powder

1 16 ounce envelope of spicy ranch seasoning mix

1 4 ounce can of green chilies

1 can of rotel tomatoes

Cup of diced fresh tomatoes

2 Cans of great northern beans

1 can white kidney beans

32 ounces of chicken broth

4 ounces of cream cheese


 Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder.

 Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked.  Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth.   Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. 

Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.   

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama  

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely 

Cut bread into individual portions.  Use bread for dipping and sopping.

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