3 Southern-Style Recipes for Summer

1. Lowcountry Boil (Frogmore Stew)


  • 5 quarts of water
  • 1 (3 ounce) bag of crab boil seasoning
  • 4 tablespoons Old Bay seasoning
  • 1 lemon, halved
  • 4 pounds small red potatoes
  • 6 small red onions
  • 2 pounds kielbasa or hot smoked link sausage, cut into 1, 1/2 inch pieces
  • 6 ears of corn, halved
  • 4 pounds large fresh shrimp, peeled and deveined
  • Cocktail sauce


  • Add water, lemon and seasoning to a large pot, cover pot, bring to a boil for about 10 minutes
  • Add potatoes and onion; return to boil for 10 minutes
  • Add sausage and corn; return to a boil for 10 minutes
  • Cook until potatoes are tender
  • Add shrimp to the pot and cook until shrimp turn pink (3-4 minutes)
  • Drain
  • Serve with cocktail sauce

2. Pimento Cheese

jeffreyw [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)]


  • 16 ounces aged sharp yellow or white cheddar cheese, shredded
  • 8 ounce jar diced pimento, drained
  • 1/2 cup mayonnaise
  • 2 tablespoons shredded or finely chopped sweet onion
  • 1 bottle mild or hot banana peppers, drained and finely chopped
  • Pinch cayenne pepper


  • In a large bowl stir together cheese, pimento, mayonnaise, onion, banana peppers, and cayenne pepper
  • Transfer to a storage container; cover and chill for 4 hours up to 3 days
  • Serve on toast or crackers

3. Simple Southern Caramel Layer Cake

Kimberly Vardeman [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)]


  • 1 box of your favorite yellow cake mix


  • Prepare your favorite yellow cake from scratch or from a box
  • Two 8-9 inch round cakes are most suitable
  • You can make this a day ahead of time to allow ample time for the cakes to completely cool
  • Once the cakes have set and cooled all the way, use a sharp slicing knife to cut each cake in half in order to create 4 layers


  • 1 stick of butter
  • 1/2 box brown sugar
  • 1/4 cup of milk
  • 1 teaspoon vanilla extract
  • 1/2 box 4X powdered sugar


  • Blend butter, brown sugar, and milk in a small sauce pan over medium heat
  • Stirring occasionally to avoid burning, bring the mix to a rolling boil, making sure that all the sugar granules have dissolved
  • Remove from heat, and place in a mixing bowl
  • Allow the mix to cool for a few minutes, but do not allow hardening
  • Beat in the 4X powder sugar until the icing is the consistency to spread. If the icing gets too hard, you may add milk to thin
  • Assemble the cake by pouring a layer of caramel icing between each thin layer of cake, and then icing the entire cake
  • Place in refrigerator to set
  • Serve with vanilla or caramel flavored ice cream