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Cooking Camp 2017!

I’m thrilled to offer TWO kids cooking camps this summer! One for ages 6-9, and one for ages 10-13. Classes are limited to 20 kids each and registration is officially OPEN!

The camp will be from 9am-12pm Monday thru Friday. Kids will learn essential cooking skills and will make a new dish every day. They will receive a personalized apron and signed copies of my cookbooks. But most of all, make lasting memories with delicious food.

To learn more and to register:

AGES 6 – 9: Monday, June 19th – Friday, June 23rd

AGES 10 – 13: Monday, July 17th – Friday, July 21st

 

 

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USA Today bestselling author Suzanne Johnson’s wildly popular Southern Bits & Bites has fast become a kitchen favorite. This time, with Southern Kid Bits & Mom Bites, Suzanne has turned her expertise to the smaller mouths at your table. Imagine if you could repurpose those countless boxes of Girl Scout cookies that fill your pantry into delicious desserts. Or present a buffet of yummy treats for your next moms’ night out that make people think you hired a caterer. Even better, what if you could make your favorite kids’ recipes, then transform them into dishes the grown-ups will love too. Filled with over 100 unique recipes, Southern Kid Bits & Mom Bites covers a wide range of useful topics, including a special section devoted to kids having fun in the kitchen. Once again, Suzanne shows that making a delicious meal doesn’t have to be complicated—it just has to be made with love.


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Suzanne Johnson is family-trained, a south Georgia native who’s been cooking all of her life, creating not only some really unique food, but precious memories that re-occur every time she smells something simmering in the oven. In her new book Suzanne shares some of these special bits and bites. So go ahead, don’t be bashful, dive right in. You’re going to enjoy the stories and her take on these delicious Southern staples.

Who knows? You might just make a few memories of your own.


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Southern Bits & Bites on Facebook!

**Here are the recipes from last nights cooking class :)** enjoy!

**Guacamole**

3 ripe avocados
1 lime
1 tsp salt
1 tsp cayenne
1 small onion, diced
1 jalapeno pepper, diced
3 Roma tomatoes, diced
2 tbsp. of chopped fresh cilantro
1 tbsp. of minced garlic

In a large bowl, toss the scooped avocado with the juice of 1 lime. Using a fork, mash together the avocado with the salt and cayenne pepper. Then stir in the remaining ingredients, cover and allow to sit for at least 1 hour before serving.

**Baby Burritos**

1 pound ground beef
1 packet taco seasoning
1 8oz sour cream
2 cups shredded Mexican cheese blend
1 package eggroll wrappers

Heat oil to 350 degrees in a fry daddy or Dutch oven. In a medium skillet, brown ground beef and drain. Return to the skillet and add in seasoning packet and ¼ cup of water. Simmer for ten minutes then remove from heat. Allow to cool for 5 minutes then mix in the sour cream and shredded cheese. Take an eggroll wrapper and fill with about 2 tbsp. of beef mixture. Roll up by folding both sides in, then rolling to close. Seal wrapper by rubbing a small amount of water with your fingers on the edge. Place seam side down on a sheet of parchment paper. Repeat with remaining burritos. Place 2-3 burritos in grease and fry for 2-3 minutes or until golden brown.


**Shrimp Tacos with Mango Salsa**

1 pound of 21-30 count shrimp
1 bunch cilantro, chopped
2 lemons
1 cup sour cream
4 tablespoons Cajun seasoning
2 mangos peeled, seeded and chopped
1 jalapeno, chopped
3 tablespoons oil
1 clove garlic, minced
1 8 oz. can crushed pineapple, drained
½ Vidalia onion, chopped
8 taco size flour tortillas

For the Salsa:
Combine the mango, jalapeno, garlic, onion, crushed pineapple and cilantro in a medium bowl and toss with the juice of one lemon and 1 tablespoon of oil. Allow to marinate for at least an hour. This can also be made the day before.

For the Sauce:
Mix together the sour cream, 1 tbsp. Cajun seasoning and the juice of one lemon. Set aside for at least an hour.

Cooking and preparing the Shrimp Taco:
Toss Shrimp with Cajun seasoning to cover. In a medium skillet, heat 2 tablespoons of oil over medium heat. Place shrimp in oil and sear for 2-3 minutes on each side. Remove from skillet to drain. To serve, place 3-4 shrimp in a flour tortilla and top with about 3 tbsp. of salsa and 2 tbsp. of sauce.


**Peanut Butter Fudge Mini Trifles**

1 box Nutter Butters
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioners’’ sugar
1 (8 ounce) container Cool Whip
1 (12 ounce) jar hot fudge topping

Place cookies in a resealable bag and crush with a rolling pin or heavy object until crumbs form. Mix together the cream cheese, peanut butter, confectioners’ sugar and half of the Cool Whip until blended well. In 8 small clear cups or small trifle dishes, layer as follows: 1-2 tbsp. crumbled cookies, peanut butter filling, hot fudge and cool whip. Repeat again and top with cookie crumbles and hot fudge.
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Penny Brown Nobles here they are.

Thank you for sharing.💜

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4 weeks ago

Southern Bits & Bites

**CHOCOLATE COVERED STRAWBERRY CAKE**

1 box chocolate cake mix
1 cup water
3 eggs
1/2 cup mayonnaise
1/4 cup Nutella
1 cup strawberry preserves
3 cups confectioners sugar
2/3 cup cocoa powder
1/3 cup milk
1 stick melted butter
1 tsp vanilla extract

Preheat oven to 350 degrees. Mix together box mix, water, eggs and mayonnaise. Pour into 3 greased eight inch cake pans. Bake for 20 minutes and let cool. Mix together strawberry preserves and Nutella until smooth. Layer cake with equal portions of strawberry filling and frost with icing.

**CHOCOLATE ICING**

Mix together remaining ingredients and spread onto cake. Allow to set for 1 hour before slicing.

Enjoy!!
#sugarshock
~Suzanne
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**CHOCOLATE COVERED STRAWBERRY CAKE**

1 box chocolate cake mix 
1 cup water 
3 eggs 
1/2 cup mayonnaise 
1/4 cup Nutella 
1 cup strawberry preserves 
3 cups confectioners sugar
2/3 cup cocoa powder 
1/3 cup milk
1 stick melted butter 
1 tsp vanilla extract 

Preheat oven to 350 degrees. Mix together box mix, water, eggs and mayonnaise. Pour into 3 greased eight inch cake pans. Bake for 20 minutes and let cool. Mix together strawberry preserves and Nutella until smooth. Layer cake with equal portions of strawberry filling and frost with icing. 

**CHOCOLATE ICING**

Mix together remaining ingredients and spread onto cake. Allow to set for 1 hour before slicing. 

Enjoy!!
#sugarshock
~Suzanne

What a fun experience while cruising!!!
~Suzanne
#sushilove #cruisin
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What a fun experience while cruising!!!
~Suzanne 
#sushilove #cruisin