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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!

2 days ago

Southern Bits & Bites

This was a hit tonight :). I’ll post the sangria and cotton ball tomorrow. Thank you all that came out and supported one of the best nights EVER!!Summer Time...Grillin' Time!!

This recipe was inspired by our love for corn. So much so that we always seem to cook too much. And let's be honest, leftover corn on the cob just isn't the same as having it fresh off the grill.

Here's my solution to all you over achievers out there. Enjoy!

**GRILLED CORN DIP**

6 ears of grilled corn
1block of cream cheese
1cup of mayonnaise
1cup of Parmesan cheese
1tbsp of garlic powder
1/2 cup of chopped green onion
1/4 cup of chopped pickled jalepenos
1 cup of shredded cheddar cheese
1 tsp of salt/pepper

Preheat oven to 350 degrees. Remove corn from the cob and mix together all ingredients except the cheddar cheese. Place in a baking dish and top with remaining cheese. Bake for 30 minutes. Serve immediately with your favorite chip.

As always, you can find many of my other favorites in my cookbook, Southern Bits and Bites, available here: amzn.to/1BWMHpI
... See MoreSee Less

This was a hit tonight :). I’ll post the sangria and cotton ball tomorrow. Thank you all that came out and supported one of the best nights EVER!!

Comment on Facebook

I am going to have to make that soon!!

+ View previous comments

Ladies Night Out!!! Come out and shop til you drop!!! ... See MoreSee Less

Ladies Night Out!!! Come out and shop til you drop!!!

Being from the South, grits are served almost daily. Shrimp and grits together is a longtime southern tradition. There are many different versions out there, but this is one of the yummiest. It is simple and delicious.

**SHRIMP AND GRITS**

3 cups chicken broth
2 cups whole milk
1 tablespoon salt
1 cup grits
8 ounces cream cheese
1 cup grated sharp cheddar
½ stick butter
1 pound peeled and deveined shrimp
2 cloves minced garlic
1 tablespoon flour
1 cup grated Parmesan cheese

To start the grits, bring 2 cups of the chicken broth, the milk and salt to boil in a pot over medium heat. Add the grits, stirring constantly. Reduce heat to low and continue stirring for 5 minutes. Add the cream cheese and cheddar cheese to the grits and stir until combined. Place a lid on the grits and turn off the heat. Over low heat in a large saucepan, melt 2 tablespoons of butter and add the shrimp and garlic. Sauté for 3 minutes or until the shrimp are pink but not completely cooked through. Sprinkle the shrimp with the flour and stir to make a roux. Slowly add the remaining 1 cup of chicken broth, stirring constantly until thickened. This will take about 2-3 minutes. Remove from heat. To serve, place the grits on a large platter, top with shrimp and cover with the Parmesan cheese.
... See MoreSee Less

Being from the South, grits are served almost daily. Shrimp and grits together is a longtime southern tradition. There are many different versions out there, but this is one of the yummiest. It is simple and delicious.

**SHRIMP AND GRITS** 
 
3 cups chicken broth
2 cups whole milk
1 tablespoon salt
1 cup grits
8 ounces cream cheese
1 cup grated sharp cheddar
½ stick butter
1 pound peeled and deveined shrimp
2 cloves minced garlic
1 tablespoon flour
1 cup grated Parmesan cheese
 
To start the grits, bring 2 cups of the chicken broth, the milk and salt to boil in a pot over medium heat. Add the grits, stirring constantly. Reduce heat to low and continue stirring for 5 minutes. Add the cream cheese and cheddar cheese to the grits and stir until combined. Place a lid on the grits and turn off the heat. Over low heat in a large saucepan, melt 2 tablespoons of butter and add the shrimp and garlic. Sauté for 3 minutes or until the shrimp are pink but not completely cooked through. Sprinkle the shrimp with the flour and stir to make a roux. Slowly add the remaining 1 cup of chicken broth, stirring constantly until thickened. This will take about 2-3 minutes. Remove from heat. To serve, place the grits on a large platter, top with shrimp and cover with the Parmesan cheese.

Comment on Facebook

Ok, after a steady diet of delicious Mexican food over the last two days I now need your Shrimp and Grits in my life. Thanks Chef!

I want to come over and eat all your food!!

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**Garlic Cheddar Biscuits**

1 stick butter
4 cups of biscuit mix (I use Bisquick)
1 cup sour cream
1 cup Sprite
1 cup Sharp Cheddar Cheese
1 tsp garlic powder
additional 1/2 stick butter

Preheat oven to 425 degrees. Melt 1 stick of butter in the microwave for 1 minute. Pour into a 9 x 13-inch baking dish or distribute evenly into 12 cupcake tins. Mix the biscuit mix, sour cream, sprite and cheese together and knead dough for about 2 minutes. Roll out onto floured surface, cut biscuits and place in baking dish or drop unrolled dough into each cupcake tin filling 3/4 to the top. Bake for 15 minutes. While the biscuits are baking, melt 1/2 stick of butter in the microwave for 30 seconds and stir in garlic powder. Using a basting brush, cover each biscuit with butter mixture and serve.
... See MoreSee Less

**Garlic Cheddar Biscuits**

1 stick butter
4 cups of biscuit mix (I use Bisquick)
1 cup sour cream
1 cup Sprite
1 cup Sharp Cheddar Cheese
1 tsp garlic powder
additional 1/2 stick butter

Preheat oven to 425 degrees. Melt 1 stick of butter in the microwave for 1 minute. Pour into a 9 x 13-inch baking dish or distribute evenly into 12 cupcake tins. Mix the biscuit mix, sour cream, sprite and cheese together and knead dough for about 2 minutes. Roll out onto floured surface, cut biscuits and place in baking dish or drop unrolled dough into each cupcake tin filling 3/4 to the top. Bake for 15 minutes.  While the biscuits are baking, melt 1/2 stick of butter in the microwave for 30 seconds and stir in garlic powder.  Using a basting brush, cover each biscuit with butter mixture and serve.