The Soul Pan Kitchen

Author: Hunter Padgett

  • Fried Apple Pies

    Honey, these are a true hit for any party or get together you’re having. With the holidays coming—this would be the perfect dessert with a side of ice cream!

    Yummy!

    The recipe is quite very simple. I know for pastry, this is quite intimidating, but I promise you—you can make them and do it well!

    Ingredients:

    For Pastry:

    4 cups of flour

    1 stick butter chilled

    1 tbsp salt

    1 cup of water

    For Filling:

    4 pink lady apples, peeled, cored and cubed

    2 tbsp cinnamon

    1/2 cup sugar to taste

    2 qt oil for frying

    Directions:

    To make the pastry: Sift flour and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs.

    Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of moistened pastry mixture, it should form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

    To make the filling: Place apples in a saucepan. Combine sugar and cinnamon; pour over apples and toss to coat. Cook, covered, in a saucepan on low heat until soft; mash with a fork to make thick applesauce. Set aside to cool.

    Roll dough on a lightly floured surface to 1/8-inch thick; cut out eight 4-inch rounds with a large cookie cutter.

    Place 1 heaping tablespoon of applesauce in the center of each pastry round. Moisten edges with cold water, fold in half, and press the edge with a fork to seal. Repeat with remaining pastry and filling.

    Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

    Lower pies carefully into the hot oil in batches. Fry until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pies.

    Variations:

    You can do these with different types of fruit, it doesn’t have to be just apples!

  • Pumpkin Icebox Cake

    This lovely dessert will have you coming back for seconds! This super simple recipe is set to be a hit at your next gathering. Things perfect chilled. Now don’t let guilty pleasure trick you into eating out of the cake pan! Trust me—this is one of those desserts that will do that!

    With fall current, this will definitely be an awesome dessert after that warm bowl of chili on those cool nights. This is especially good to have on hand for unexpected visitors or even planned events.

    INGREDIENTS

    FOR THE PUMPKIN FILLING AND CAKE:

    • 2 1/4 cups cold heavy cream
    • 1/3 cup pumpkin purée (not pumpkin pie filling)
    • 1/4 cup sweetened condensed milk
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon almond extract (optional)
    • 1 (14.4-ounce) box  graham crackers

    FOR THE WHIPPED CREAM TOPPING:

    • 2 cups cold heavy cream
    • 1/4 cup powdered sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon vanilla or almond extract
    • 1/2 teaspoon pumpkin pie spice, plus more if desired

    Directions:

    INSTRUCTIONS

    MAKE THE PUMPKIN FILLING AND CAKE:

    1. Place 2 1/4 cups cold heavy cream,1/4 cup sweetened condensed milk, 1/3 cup pumpkin purée, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cardamom, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon almond extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment, starting at low speed and gradually going up to high speed, until soft peaks form, 2 to 5 minutes.
    2. Assemble the icebox cake: Line the bottom and all four sides of an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, making sure to have about 3 inches of overhang over all four sides for easier removal of the frozen cake. Spread 1/4-inch layer of the whipped cream mixture (about 3/4 cup) onto the bottom of the loaf pan.
    3. Split 16 graham cracker sheets along the lines into quarters. Spread about 1/4-inch thick layer of the whipped cream mixture onto 2 pieces, then stack them on top of each other. Repeat until you have a stack of 9 crackers. Place the stack vertically against a short end of the loaf pan (you should be able to see all the layers). Repeat with the remaining crackers and filling until you have 7 stacks of crackers arranged side-by-side in the loaf pan. Dollop the remaining filling over the crackers and spread into an even layer.
    4. Fold the excess overhanging plastic wrap over to cover the cake. Freeze for at least 5 hours, preferably overnight.

    Directions for the Topping:

    MAKE THE WHIPPED CREAM TOPPING:

    1. When ready to serve, grasp the excess plastic wrap and remove the icebox cake from the loaf pan. Unwrap the top, invert onto a serving plate, and remove the remaining plastic wrap.
    2. Place 2 cups cold heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla or extract, and 1/2 teaspoon pumpkin pie spice in a clean, dry stand mixer bowl (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium speed until medium peaks form, 1 1/2 to 2 minutes.
    3. Dollop the whipped cream over the icebox cake. Use an offset spatula or butter knife to evenly spread all over the sides and top of the cake, completely covering the cake. Use the tip of the spatula or knife to create peaks and swirls on top if desired. Dust the top with more pumpkin pie spice if desired. Serve immediately. For the cleanest slices, cut the icebox cake crosswise with a knife run under hot water and wiped dry before each cut.

    The cake can be made ahead by 1 day! You can store it in an air tight container for up to a week!!

  • Gullah Ghoulash

    A lowcountry favorite. This is absolutely a wonderful showstopper. This dish is super simple, but does have a lot of critical ingredients. Put the taste of the south in your mouth!

    There are many variations you could use. You could even add cheese and bake in the oven.

    Ingredients

    • 2 pounds lean ground beef
    • 1 yellow onion, chopped
    • 1/2 red or green bell pepper, chopped
    • 2 cloves garlic, minced
    • 1/2 teaspoon red pepper flakes
    • 1 (28-ounce) can Tomato Sauce
    • 1 (28-ounce) can diced tomatoes
    • 1 1/2 tablespoons Worcestershire sauce
    • 1 tablespoon sugar
    • 1 tablespoon Italian seasoning
    • 1 teaspoon Cajun seasoning
    • 1 teaspoon seasoned salt
    • 1/2 teaspoon paprika
    • 1/2 teaspoon black pepper
    • 2 bay leaves
    • 2 cups water
    • 3 cups uncooked elbow pasta
    • 1 (11-ounce) can corn, drained
    • Shredded Cheddar cheese and sour cream for serving

    Directions:

    • Heat a lightly greased Dutch oven over medium heat and add the ground beef, onion, and bell pepper. Break meat apart with a wooden spoon as it cooks.
    • Once meat is no longer pink, drain off any liquid/grease. Return Dutch oven to heat and add garlic and red pepper flakes. Cook 1 minute.
    • Add tomato sauce, diced tomatoes, Worcestershire sauce, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, pepper and bay leaves. Simmer 5 minutes.
    • Add water and pasta and simmer, covered, until pasta is cooked, about 15 minutes. Discard bay leaves.
      Stir in corn and serve with cheddar cheese and sour cream.

  • Pineapple Cream Cheese Cobbler

    I’m telling you! The mix between pineapple and cream cheese is unmatched! This is a beautiful recipe to take to your next fall gathering or get together!

    This will really stick to your ribs so it is perfect for the fall and winter months! I tried this recipe out of an old church cookbook and honey let me tell you, the taste buds were happy I tried it!

    Ingredients:

    • 1 stick (1/2 cup) butter
    • 1 egg, lightly beaten
    • 1 cup milk
    • 1 cup all-purpose flour
    • 1 cup sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 cans (20 oz each) pineapple chunks, drained
    • 8 oz cream cheese, cut into small pieces

    Directions:

    1. Preheat the oven to 350°F (175°C).
    2. Melt the butter and pour it into a 9×13-inch baking dish.
    3. In a medium bowl, whisk together the egg, milk, flour, sugar, baking powder, and salt until smooth.
    4. Pour the batter evenly over the melted butter in the baking dish; do not stir.
    5. Evenly distribute the drained pineapple chunks and cream cheese pieces over the batter.
    6. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the batter comes out clean.
    7. Allow the cobbler to cool slightly before serving. It can be enjoyed warm or at room temperature.

    Tips:
    Use full-fat cream cheese for a richer, creamier texture in the cobbler.
    Serve with a scoop of vanilla ice cream for an indulgent dessert experience.

  • B’s Pea Salad

    Whether you’re celebrating thanksgiving, Christmas, a birthday, or anything in between—this dish is going to cure your hunger quick, fast, and in a hurry!

    Perfect with a side of chicken, or steak! But here’s the thing! Go do yourself a favor and get you Dukes Mayo and LeSeur Peas! Without these two things, it ain’t like grandma used to make!

    Ingredients:

    2 cans peas, drained

    1 cucumber, diced

    1 cup white or yellow onion, diced

    1 cup cherry tomatoes, halved

    1 cup mayonnaise

    Salt and pepper to taste

    Directions:

    In a large bowl, add your peas, and all your ingredients. Mix everything well. Cover with aluminum foil and place in the refrigerator to chill for 1 hour!

    Enjoy!

  • Classic Pumpkin Whoopie Pies

    Classic—as a kid I loved a good chocolate whoopie pie, but my love of fall inspired this awesome treat.

    It’s no secret that I am not a fan of pumpkin flavor, but this takes it up a notch. The cream cheese mixed in with the pumpkin batter makes it taste like a pumpkin roll without it being in roll form.

    These are perfect wrapped in plastic wrap and packed in kids lunches or even an afternoon treat at the office.

    Ingredients:

    Pumpkin Whoopie Pies

    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 Tablespoon pumpkin pie spice
    • 2 cups pure pumpkin purée, (one 15 oz can)
    • 2 cups packed light brown sugar
    • ¾ cup unsalted butter, room temperature
    • 2 large eggs, room temperature
    • 2 teaspoons vanilla extract

    Cream Cheese Filling

    • 1 cup (225 g or 8 oz) block cream cheese, room temperature
    • ¼ cup unsalted butter, room temperature
    • 2 cups confectioners’ sugar, sifted
    • ½ teaspoon pure vanilla extract
    • Pinch of salt

    Directions:

    • Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
    • In a large bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
    • In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar on medium-high speed until light and fluffy, about 3 minute. Add pumpkin, eggs and vanilla. Mix until smooth. Scrape down the sides of the bowl as needed.
    • Add dry ingredients to wet ingredients and mix just until combined.
    • Use a medium cookie scoop to transfer batter to prepared pan, leaving 2 inches of space between each scoop Bake at 350℉ for about 12 to 14 minutes. They are done when they are soft and slightly springy. Transfer to a wire rack to cool completely.
      In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter until creamy. Add confectioners’ sugar and mix until combined.
    • Finally, mix in vanilla and a pinch of salt.
    • Transfer frosting to a piping bag fitted with desired tip. Match up the whoopie pies so the pairs are similar size. Pipe frosting to the bottom of one cookie, then press the bottom of the matching cookie gently on top to create a sandwich. Repeat with remaining cookies.

  • Anna’s Carrot Cake Oatmeal Crème Pies

    In my corporate job, my dear work friend Anna, shared this recipe with me. She knows I am not a fan of a lot of pumpkin flavors. So I tried this and I fell in love! This is great for a day in the kitchen in your own solitude.

    You’ll need quite a few ingredients for this recipe, but I promise you it will be so worth it once your grandkids take a bite! ❤️

    Ingredients:

    Cookies:

    • 2 sticks (16 tablespoons) butter, softened
    • 3/4 cup sugar
    • 3/4 cup brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 1/2 cups flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 1/2 cups rolled oats
    • 3/4 cup shredded carrot

    For the icing:

    • 8 oz cream cheese, softened
    • 1 stick (8 tablespoons) butter, softened
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract

    Directions:

    For the cookies:

    1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at time, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
    2. Add in the flour, baking soda, salt, cinnamon and oats on low speed until combined and a cookie batter has formed. Gently mix in the shredded carrot until combined. Using a medium-sized cookie scoop, scoop the cookie batter out onto baking sheets, placing them a couple inches apart.
    3. Bake for 11-12 minutes, or until the cookies are slightly golden brown. Let the cookies cool slightly on the baking sheets before transferring them to a cooling rack to cool completely.

    For the icing:

    In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until smooth, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at a time until a smooth frosting forms.Mix in the vanilla extract.

    Assembling:

    Once the cookies are completely cooled, flip half of the cookies over and evenly spread about a 1-2 tablespoons of the frosting on each bottom, stay away from the edges of the cookies. Top each frosted bottom with a cookie top and gently push together to form a frosted cookie sandwich. The frosting should be evenly at the sides and not spilling out. Enjoy!

    Y’all these are so yummy! You’ve gotta make them a part of your fall favorites—especially if you love carrot cake.

  • Grilled Barbecue Chicken Nachos

    There is so much to love about nachos. There is so much to love about barbecue. Why not pair the two this football season! This week is all about game day favorites! There are many variations of this online, but this is how I make it.

    You can add or take away if you don’t like a nice kick!

    Ingredients:

    • 4 cups shredded rotisserie chicken
    • 1 cup barbecue sauce
    • 1 12-ounce bag tortilla chips
    • 2 cups shredded cheddar cheese
    • 1 cup of Monterey Jack cheese
    • 1/2 cup pickled jalapeños
    • 2 tbsp creole seasoning
    • Sour cream, pico de gallo, sliced scallions, and sour cream, for topping

    Directions:

    Heat the shredded chicken with the barbecue sauce in a large skillet until hot and bubbling, about 10 minutes.

    Spread half of the tortilla chips in the bottom of a large disposable aluminum baking dish. Sprinkle with half of the chicken mixture, 1 cup shredded cheddar and ¼ cup pickled jalapeños. Repeat with the remaining chips, chicken, cheese, and jalapeños.

    Cover with foil and grill over medium-high heat until melted, about 10 minutes. Top with sour cream, pico de gallo, sliced scallions and chopped cilantro.

  • Piglets in a Blanket

    One of my favorites as a kid. I remember we had these during the holidays, birthday parties, baby showers. As I got older, we had them at tailgates!

    Tailgating comes with the season. Football is in full swing during the fall. This recipe is going to make a great addition to your beer and sliders!

    Place on a decorative platter and roll on!

    Ingredients:

    • 1 can crescent rolls (pre-made refrigerated crescent rolls)
    • 48 Lil Smokies sausages (or mini hot dogs)
    • condiments (ketchup mustard, etc.

    Directions:

    Heat oven to 375 °F. Line a baking sheet with parchment paper and set aside. 

    Separate dough into 8 triangles. Cut each hot dog in half crosswise. Place each hot dog half on the wide end of a dough triangle and roll up. Place the hot dog rolls 2 inches apart on the prepared baking sheet. 

    Bake for 12-15 minutes or until golden brown. Transfer rolls to a plate and let cool for 5 minutes. Serve with ketchup, mustard, honey mustard or ranch.

    Variations?

    You can also do this recipe with full size hot dogs. Cut your hot dogs in half and wrap into the crescent rolls!

    Kids love them so that definitely means you will to! You can take this appetizer from the party to the table using full size hot dogs.

    Simplicity

    This is one of the easiest most simple recipes! It literally takes all of 10 minutes to throw together—you may even have some of the ingredients in your fridge!

  • Cajun Red Beans & Rice

    Looking for a hearty rice dish with a kick? This authentic Louisiana red beans and rice is a budget-friendly recipe with incredible Cajun flavor. Andouille sausage joins garden-fresh vegetables, zesty spices, and long grain rice in this deliciously down-home recipe.

    I love to cook this up on a chilly fall day! In preparation for Fall, I’m bringing you all the recipes that will truly make a difference.

    How to Make Red Beans and Rice 

    This multifaceted Louisiana-style red beans and rice recipe is made easier by breaking down the prep into small steps. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect:

    Start by soaking your beans overnight, and dicing any vegetables beforehand.

    When you’re ready to begin, transfer the soaked beans to a large pot with water. Then, saute onions, bell peppers, garlic, and celery in an oiled skillet until a bit of color appears. Add the cooked vegetables, bay leaves, Cajun seasoning, and other spices to the beans.

    Bring the bean mixture to a boil before reducing the heat and allowing the ingredients to simmer for two to two and a half hours. Steam the rice during this time and set it aside. Add Andouille sausage to the beans and cook for an additional half-hour. After cooking, pour the spicy sausage and beans over rice, and enjoy a piping hot bowl of tender, meaty, and flavorful perfection.

    Red Beans vs. Kidney Beans 

    Red beans and kidney beans share a similar color, but they’re actually two different types of legumes. Red beans are small, rounded, and have a faintly nutty taste. Red kidney beans are larger in size, with thicker skin and a slightly richer hue.

    Both can be used to make an appetizing red beans and rice dish, but dried kidney beans may have to soak longer before cooking. Using dry beans in this recipe ensures that they retain their shape during cooking.

    How to Soak Beans 

    Dried beans should be soaked prior to cooking for easier digestion and faster cook time. There are two commonly used ways to soak beans: overnight or quick soak. The overnight method is incredibly simple — add beans to a large stockpot and cover them with twice their volume in water. Cover and let sit overnight.

    Quick soaking consists of bringing dried beans and water to a boil before removing them from heat and allowing the beans to sit for one to four hours (or until they’re easily squeezed).

    What to Serve With Red Beans and Rice 

    Red beans and rice is a versatile recipe that can act as a main or side dish. The big, hearty flavors pair well with foods like cornbread, collard greens, fried chicken.

    Ingredients:

    • 1 pound dry kidney beans
    • ¼ cup olive oil
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 2 stalks celery, chopped
    • 2 tablespoons minced garlic
    • 6 cups water
    • 2 bay leaves
    • 1 tablespoon dried parsley
    • 1 teaspoon dried thyme
    • 1 teaspoon Cajun seasoning
    • ½ teaspoon cayenne pepper
    • ¼ teaspoon dried sage
    • 1 pound andouille sausage, sliced
    • 4 cups water
    • 2 cups long grain white rice

    Directions

    Rinse beans, and then soak in a large pot of water overnight. Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 ½ hours. Stir sausage into beans, and continue to simmer for 30 minutes. Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.