Recipes

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- This Week's Featured Recipe -
Fresh Peach Cobbler

 

Peach cobbler g953a5c274 1920

Ingredients & Shopping List:

INGREDIENTS
  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice 
  • ​​​​​​2 teaspoons cornstarch
  •   1 cup all-purpose flour 
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • ¼ cup boiling water
For Topping
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon


 

Directions:

  • DIRECTIONS
  • Step 1
    Preheat oven to 425 degrees F (220 degrees C).
  • Step 2
    In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  • Step 3
    Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  • Step 4
    Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes

- This Week's Featured Recipe -
Homemade Salsa

 

Salsa 17 768x1152

Ingredients & Shopping List:

INGREDIENTS
2 jalapeños, halved, stems removed
2 c. cherry tomatoes, halved
1 white onion, quartered
1 tbsp. extra-virgin olive oil
1 3/4 tsp. kosher salt, divided
Freshly ground black pepper
3 large tomatoes, quartered
3 cloves garlic
1/2 c. fresh cilantro
Juice of 1 lime
1/2 tsp. ground cumin
Pinch of red pepper flakes

 

Directions:

  • DIRECTIONS
    Preheat oven to 400°. On a large baking sheet, toss jalapeños, cherry tomatoes, and onion together with oil. Season with ½ teaspoon salt and pepper. Roast until slightly charred, 20 minutes.  In a food processor, add roasted vegetables, quartered tomatoes, garlic, cilantro, lime juice, cumin, and a pinch of red pepper flakes. Season with remaining 1 1/4 teaspoons salt and pepper, then pulse a few times until mostly blended and slightly chunky

- This Week's Featured Recipe -
STRAWBERRY SHORTCAKE

 

Strawberry gc5eb2d7bc 1920

Ingredients & Shopping List:

Strawberry Shortcake
PREP TIME 15 mins
COOK TIME 25 mins
TOTAL TIME 40 mins
SERVINGS6 to 9 servings

I updated the biscuit recipe to use less cream. If you liked the original, use 1 1/2 cups of heavy whipping cream in place of the 1 cup of milk and 1/4 cup of cream.

Ingredients
Strawberries:
3 pint baskets fresh strawberries (about 6 cups)
1/2 cup (100g) white granulated sugar for the strawberries

Whipped Cream:
1 cup (236ml) heavy whipping cream
2 teaspoons powdered sugar
2 drops vanilla extract

Biscuits:
3 1/4 cups (455g) all-purpose flour, divided ( 3 cups and 1/4 cup)
3 tablespoons sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
12 tablespoons (168g) unsalted butter, cut into small cubes
1 cup (236ml) milk
1/4 cup (60ml) heavy cream
1 1/2 teaspoons vanilla extract

 

Directions:

  • Strawberries
  • Prep the strawberries:
    Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.
  • Macerate the strawberries with sugar:
    Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar.
    Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.
  • Mash some of the strawberries:
    After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix.
    You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.
  • Bake the biscuits:
    Use the recipe below to bake the biscuits.
  • Make the whipped cream:
    While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve.
    To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.

Homemade Biscuits Stir the flour with dry ingredients:
In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt. Work in the butter:
Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas. Add the wet ingredients:
Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it.
Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet. Chill the dough:
Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes. Bake the biscuits:
Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet.
Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Makes 9 biscuits. Serve:
Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.

  • Elise Bauer
    NUTRITION FACTS(PER SERVING)529CALORIES
    27gFAT
    66gCARBS
    8gPROTEIN
     Show Full Nutrition Label
    Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

  •  



 

- This Week's Featured Recipe -
STRAWBERRY SHORTCAKE

 

Strawberry gc5eb2d7bc 1920

Ingredients & Shopping List:

Strawberry Shortcake
PREP TIME 15 mins
COOK TIME 25 mins
TOTAL TIME 40 mins
SERVINGS6 to 9 servings

I updated the biscuit recipe to use less cream. If you liked the original, use 1 1/2 cups of heavy whipping cream in place of the 1 cup of milk and 1/4 cup of cream.

Ingredients
Strawberries:
3 pint baskets fresh strawberries (about 6 cups)
1/2 cup (100g) white granulated sugar for the strawberries

Whipped Cream:
1 cup (236ml) heavy whipping cream
2 teaspoons powdered sugar
2 drops vanilla extract

Biscuits:
3 1/4 cups (455g) all-purpose flour, divided ( 3 cups and 1/4 cup)
3 tablespoons sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
12 tablespoons (168g) unsalted butter, cut into small cubes
1 cup (236ml) milk
1/4 cup (60ml) heavy cream
1 1/2 teaspoons vanilla extract

 

Directions:

  • Strawberries
  • Prep the strawberries:
    Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.
  • Macerate the strawberries with sugar:
    Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar.
    Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.
  • Mash some of the strawberries:
    After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix.
    You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.
  • Bake the biscuits:
    Use the recipe below to bake the biscuits.
  • Make the whipped cream:
    While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve.
    To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.

Homemade Biscuits Stir the flour with dry ingredients:
In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt. Work in the butter:
Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas. Add the wet ingredients:
Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it.
Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet. Chill the dough:
Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes. Bake the biscuits:
Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet.
Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Makes 9 biscuits. Serve:
Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.

  • Elise Bauer
    NUTRITION FACTS(PER SERVING)529CALORIES
    27gFAT
    66gCARBS
    8gPROTEIN
     Show Full Nutrition Label
    Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

  •  



 

- This Week's Featured Recipe -
S'mores Crispy Bars

 

Xmas smores

Ingredients & Shopping List:

Bar:
1/4 cup butter, cubed

1 package (10 ounces) miniature marshmallows
6 cups Rice Krispies
1-1/2 cups crushed graham crackers
1 cup milk chocolate chips
3/4 cup butter, softened
1 cup confectioners' sugar
1 jar (7 ounces) marshmallow creme
 
Frosting:
1/4 cup crushed graham crackers
2 milk chocolate candy bars (1.55 ounces each)
 
Topping:
1/4 cup crushed graham crackers
2 milk chocolate candy bars (1.55 ounces each)

 

Directions:

In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed crackers. Fold in chocolate chips. Press into a greased 13x9-in. baking pan. Cool to room temperature.

For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed crackers over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar.

Nutrition Facts
1 bar: 270 calories, 12g fat (7g saturated fat), 23mg cholesterol, 158mg sodium, 40g carbohydrate (26g sugars, 1g fiber), 2g protein.


 

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