Serves 2 to 4 servings Cobb Salad I h ave eaten a Cobb Salad at probably a dozen different restaurants over the years and none have been the same. It is said that it was named after the owner of the Hollywood Brown Derby restaurant, Robert Howard Cobb in 1938. The chopped salad was supposedly laid out in neat rows on a salad plate with a version of a red wine vinaigrette. Well, this is my version, sort of Southern style. It is made up of my favorite salad ingredients and a really good red wine wine vinaigrette. Make it your salad by adding what you like. Hope you enjoy it! Ingredients • 1 lb mixed lettuce (your choice) washed, patted dry and chopped • 4 slices of a good bacon, cooked and chopped • 1 tomato, sliced into wedges • 2 hard-boiled eggs, sliced neatly • 2 chicken breasts, boneless, skinless, cooked and slicedacross the width • ½ cup bleu cheese (or feta cheese) crumbles • 1 medium avocado, chopped • ½ cup canned chickpeas drained and rinsed* • Red wine vinaigrette dressing (recipe below) Instructions 1. Lightly toss the mixed lettuces with ¼ cup of the vinaigrette; set aside. 2. Arrange the lettuce on a large plate taking up about 1/3 at the side. Arrange the rest of the ingredients in neat rows nest to the lettuce. Serve the remaining vinaigrette on the side. Options • ½ cup chopped, cooked ham • ½ shredded cheddar cheese * Use black beans, pintos or any firm bean Red Wine Vinaigrette The traditional French vinaigrette formula is 3 parts oil to 1 part vinegar. I start with that formula and change it little by little until I get the taste that pleases my palette. Ingredients • ¾ cup olive oil • ¼ cup red wine vinegar • 2 cloves garlic, minced • 1-2 tsp Dijon mustard • ½ tsp sea salt • ¼ tsp black pepper • 2 tsp honey Instructions 1. Whisk all ingredients together in a small bowl * . Serve immediately or refrigerate up to 2 weeks in a sealed container. 2. To make a smaller amount: 3 Tbsp olive oil, 1 Tbsp red wine vinegar, ½ clove garlic, ½ tsp Dijon mustard, pinch of salt, dash of pepper and ½ tsp honey. * Sometimes I use my immersion blender, the flavors tend to blend and stay together. KEYWORDS cobb salad, red wine vinaigrette

BBQ Meatballs 6 to 8 servings This is such a simple recipe and cooks easily be prepared ahead of time and baked later. The finished flavor depends on the BBQ sauce that you choose. Ingredients • 1 lb ground beef • 1 tsp onion salt • ¼ cup bread crumbs • ¼ cup evaporated milk • Sea salt and black pepper to taste Preheat oven to 350°F. You will need a large greased glass baking dish Instructions 1. Combine all ingredients; form into 1½-inch meatballs. 2. Place in baking dish; top with BBQ Sauce (recipe below) * . 3. Bake for 45 minutes. Be careful not to overcook. BBQ Sauce Ingredients • 2/3 cup ketchup • 1½ tsp Worcestershire sauce • 1 Tbsp vinegar • ¼ tsp chili powder Mix all ingredients together and pour over meatballs. * You can use your favorite tomato-based BBQ sauce (about 2/3 cup).

The very best recipe for our Cream Cheese Pound Cake. Cream Cheese Pound Cake PRINTABLE RECIPE ▼ We all have our favorite desserts and this one has proven to be one of the favorites of our website visitors. Our favorite Cream Cheese Pound cake is so versatile and serves at least 12 or more. And I like that it stays moist until the last slice. Here are some of our favorite toppings: • Spoon a couple of tablespoons of apple, blueberry, or lemon pie filling on a slice and see what reaction you get. • Fresh fruit with whipped cream is always a hit! Tips for the best results: • Because of the cream cheese, the recipe may require a slightly longer baking time. • Prepare the pan(s) by brushing with a thin layer of butter or shortening to the inside of the pan, making sure to cover the entire inside surface. Sprinkle flour into the pan and gently tap and tilt, making sure all surfaces are coated well. Invert the pan over the garbage and tap to remove the excess flour. You can also use baking spray or try our recipe for Pan Release here . • Top with a swirl of our Basic Buttercream Frosting . Our Chocolate Buttercream Frosting recipe is on the same page. Facts About Cream Cheese • The cream cheese helps to keep the cake moist and dense. • Cream cheese is a neutral-tasting with a subtle sweetness, is slightly tangy and a smooth texture. • It's most often made from cow's milk and cream. • Using full fat cream cheese delivers the best richness and flavor, especially for recipes like this. Cream Cheese Pound Cake 12 servings+ Ingredients • ¾ cup butter, room temperature • 1 pkg (8 oz)cream cheese, softened • 1½ cup sugar • 6 eggs •3 cups baking mix ( our recipe here ) • ½ cup flour • ¼ tsp salt • 1 tsp Amaretto or almond extract (can also use vanilla) Heat oven to 350°F. Grease and flour a large tube pan (10 x 4- inches), a 12-cup bundt pan or 2 loaf pans (9 x 5 x 3). Instructions 1. In large bowl, thoroughly beat butter, cream cheese and sugar; add e ggs and mix well. 2. Add the remaining ingredients and beat at low speed, scraping bowl often until mixed. Turn mixer to medium speed and beat for 4 minutes. Pour into pan; bake up to 60 minutes (depending on size of pan) until pick inserted in center comes out clean. Cool for 10 minutes; turn out onto serving plate or wire rack; cool completely. PRINT

Vegetables Pasta with Asparagus and Bacon Roasted Asparagus Broccoli Cheese Quiche (crustless) Fried Green Tomatoes The Best Sweet Potato Casserole Recipe Roasted Cabbage Steaks Squash Patties Best Squash Casserole Southern Fried Okra Cornbread Dressing Crazy Green Beans Rice and Beans Sweet Potato Pudding Corn Fritters Au Gratin Potatoes Sauerkraut Casserole Marinated Broccoli Fried Rice Best Fried Onion rings Candied Sweet Potatoes German Potato Salad Our Best Baked Beans Easy Lemon Roasted Potatoes Recipe

Our Simple Lemon Extract recipe is so easy to make using only two ingredients. How to Make Lemon Extract According to the Oxford Dictionary, extract is a preparation containing the active ingredient of a substance in concentrated form. It's that simple and so is this recipe. It's just 2 ingredients-lemons and vodka. Use a sharp peeler with a light touch to avoid getting too much of the white pith from the lemons. I love the flip top bottles and jars, especially when doing things like this. One of my new favorites is the mini printer (shown above). I can print one label or several. This works really well for doing things like my recipe for Lemon Extract. It connects to your phone so the designs are endless. If you want to give our Simple Lemon Extract for a gift, it needs a minimum of two months to process. After straining into a decorative bottle, add a piece or two of fresh zest in the bottle. KEYWORDS fresh lemon extraxt, best lemon extract, simple lemon extract Simple Lemon Extract Ingredients • 3 or 4 lemons • Vodka (high proof to get the best results You will need a jar with a tight-fitting lid, non-corrosive, a zest peeler, and a label with the starting date. Instructions 1. Wash and dry the lemons. 2. Using the peeler, remove the skin of the lemons in strips, removing only the colorful skin. Try to avoiling the white pith underneath; it will add bitterness if there is too much. 3. Fill you jar with the lemon strips(pack down if necessary) 4. Pour in the vodka, making sure it covers the peels. Add lid, seal, and label. 5. Sit the jar aside in a cool, dark place. I use an upper cabinet away from the stove. 6. It will take up to 2 months for the alcohol to extract the lemon essence from the peels. I like to shake it about twice a week to further the process. After the time is up, check the extract for strength; not strong enough for you, leave it longer. You can use it during this time, just pouring off what you need. KEYWORDS best le mon extract, easy lemon extract, simple lemon extract

Serves 4 generously Bas ic Beef Stroganoff There are many recipes for Beef Stroganoff, and most suggest using sirloin, but I like using a chuck roast. It has a lot more flavor than most lean cuts of meat and is usually less expensive. Adding too many herbs and spices takes away from the dish's natural flavors. One of the secrets of making a great Stroganoff is getting a great sear on the meat. That seals in the tenderness and the natural flavor of the meat. Also, use the freshest mushrooms* that you can find. Ingredients • 2 Tbsp vegetable oil • 1½ lbs lean sirloin (or chuck roast) • 1 lb fresh mushrooms • 2 medium onions, 1-inch dice • ½ tsp sea salt • ½ tsp black pepper • 2 Tbsp tomato paste • 2 cups beef stock • 1 tsp Dijon mustard • 1 lb dried egg noodles • ½ cup sherry (or water) • 2 Tbsp flour • ½ lb (8 oz) sour cream • Garnish-parsley or chives Instructions 1. Cut beef into 1-inch cubes; season with salt and pepper; sear on all sides in a large skillet over medium-high heat. Add onions and mushrooms; sauté for 4 minutes or until tender. 2. Mix tomato paste, stock and mustard in a small bowl; stir into beef mixture; cover; reduce heat to low and cook for about an hour. 3. Cook noodles according to the instructions on the package. 4. Thoroughly whisk the flour and sherry until there are no lumps; stir into the beef mixture; cook, stirring constantly, until the mixture starts thickening. Lastly, stir in the sour cream. Serve over the prepared egg noodles; garnish with the parsley or chives . *How to clean mushrooms. Open the package of mushrooms and gently dump on a clean dish towel. Most packaged mushrooms have been gown in a clean environment and usually require only a gentle wiping with a paper towel or soft cloth. You may need to use a good vegetable brush if the wiping doesn't work. Only use water if you are going to cook right away, and don't submerge them, just dunk quickly. KEYWORDS beef stroganoff, basic beef stroganoff

Southern Fish & Potato Chowder Fish & Potato Chowder 4 to 6 servings We all have our favorite comfort foods and this is one of mine, especially during the fall and winter months. This recipe makes 4 nice servings but is easily doubled. I like to use cod but you could use any firm whitefish. Traditional recipes use a roux (flour, butter, and water) to thicken this soup. I like to mash one of the potatoes in the pot before adding the cream and fish. The chowder has a "cleaner" flavor to me when done this way. Ingredients • 4 slices bacon or about ¼ pound salt pork, medium dice • 1 large onion, thinly sliced • ½ tsp crushed red pepper flakes • 3 medium potatoes, pared, medium dice • 1¼ cups water • 1 cup cream • 1 pound cod, cut into 2-inch chunks Instructions 1. Brown bacon in medium saucepan, then add onions, red pepper flakes and sauté until slightly tender*. 2. Add potatoes plus 1¼ cups water, ½ teaspoon salt and ¼ teaspoon pepper to pan. Bring to boil and cover, simmer until vegetables are just tender. 3. Add cream, cod and any of the optional vegetables. Bring to a boil, then reduce heat and simmer for about 5 minutes or until fish is done or flakes easily. *Excess fat can be reduced after sautéing onion by dabbing the pan with a paper towel. Make sure to leave any of the bacon bits in the pan. Options • Add 1 to 2 carrots (small dice), 1 cup green peas to potatoes. • Chopped chives or parsley for garnish. KEYWORDS fish and potato chowder recipe, fish chowder recipe, best fish chowder recipe

Sauerkraut Slaw PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This is a different version of slaw from what we're used to, but it is so good with BBQ and hot dogs. It also makes a great side with seafood. Sauerkraut Slaw Makes 4 to 6 servings Ingredients • 1 (1 lb) can or jar of sauerkraut, drained • 1 cup green pepper, ¼-inch dice • 1 cup red onion, ¼-inch dice • 1 cup celery, ¼-inch slices • ½ cup shredded carrots (optional) • ½ cup good cooking oil • ½ cup plus 2 Tbsp white vinegar • ½ cup water • 1 cup sugar Instructions 1. In a large bowl, mix together the first 5 ingredients. 2. In a small bowl, whisk together the oil, vinegar, water, and sugar. An immersion blender is great for combining these ingredients. 3. Add the oil and vinegar mixture to the other ingredients and mix well. seal tightly and let the mixture marinate for at least 8 hours or overnight in the fridge. Drain before serving. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Sauerkraut Slaw

A delicious, simple and easy Potato Leek Chowder. Potato Leek Chowder Makes 4 to 6 se rvings This delicious chowder will certainly excite your senses of smell and taste. It is soooo good! It could easily become my new comfort food. Ingredients • 4 slices bacon * , chopped, fried, drained and crumbled Use the large pot for this, drain the grease leaving the bacon bits . I had leftover ham, so I used that. • ½ cup butter • 1 leek, ¼-inch slices, rinsed and cleaned thoroughly * * • 2 stalks celery, ¼-inch slice • 1 medium carrot , ¼-inch dice • ¼ cup + 1 Tbsp flour • 1 quart milk, may need more (can replace 1 cup with cream) • 1 tsp chicken bouillon (I use Better than Bouillon) • 3 baking potatoes (or equivalent), peeled, diced and cooked You will need a large pot with lid . Instructions 1. Over medium heat, melt the butter in the large pot; add the leeks, celery and carrots; saute until slightly tender. 2. Remove pan from heat; stir in the flour, mixing until all the vegetables are coated. 3. Stir in the milk and the bouillon, return to medium heat, stirring constantly until mixture begins to thicken. 4. Add the cooked potatoes; roughly mash while stirring. You still want some larger pieces. Remove from heat; add about ¾ of the bacon, saving the rest for garnish. Season to taste with the salt and pepper. Options & Tips • Along with the bacon, chives or parsley makes a great garnish. • Carrot curls would also make a good garnish. *Excess fat can be removed by dabbing the pan with a paper towel. KEYWORDS potato leek chowder, best potato leek chowder, best potato leek soup

Roasted Cabbage Steaks One of my good friends told me about this recipe several years ago and it quickly became one of my favorites. It's such a simple recipe to make but packs a lot of flavor. When buying a head of cabbage, I always look for a head that is blemish-free but it must be heavy too. In a heavier head of cabbage the leaves are more compacted and that means the slices will hold together so much better. Roasted Cabbage Steaks (slices) Ingredients • 1 head cabbage • Olive Oil • Seasonings of choice (see options below) Preheat oven to 400°F. Line baking pan with foil; brush with olive oil. Instructions 1. Remove the loose outer leaves of the cabbage; wash. Trim stem even with cabbage. 2. Cut cabbage into about 1¼ inch steaks from top to stem end. Brush both sides with olive oil and season with granulated garlic, sea salt and fresh cracked pepper. 3. Bake for 40 minutes or until edges and browned and crispy. Options • A dash of cayenne pepper adds a little zip of flavor. • Italian seasoning mixed with olive oil and brushed on the steaks. • After cooking, pour some of your favorite dressing over the steaks. KEYWORDS roasted cabbage steaks, best roasted cabbage steaks

Sauerkraut (fermented cabbage) PRINTABLE RECIPE ▼ MAKES 1 QUART If you grew up in the country, you're probably familiar with the process of making kraut. I remember my grandmother taking handfuls of shredded cabbage and making a layer in a large crock, sprinkling salt over it, adding another layer of cabbage, more salt, and so on, until the crock was almost full. Then came an upside-down plate that would fit inside the crock, a large clean rock to weigh everything down and finally a large square of muslin that was put over the top and then tied with a string to hold it in place. That was to let in the necessary air and keep everything clean. Favorite Things from the Kitchen How to Clean Cabbage: 1. Start by removing the outer leaves, which are often damaged, dirty, and may contain pesticide residues. 2. Cut the cabbage in half and take out the core. Shred or chop the cabbage according to your recipe's instructions. 3. In a large bowl, add the cabbage pieces, sprinkle lightly with salt and ¼ cup of vinegar. Fill the bowl with water and swish the cabbage to clean it, then pour out the water. Rinse the cabbage thoroughly under running water. Finally, drain it using dish towels or a salad spinner to eliminate excess moisture. Use as directed. Sauerkraut Slaw This easy recipe is ideal for beginners, requiring only cabbage and salt. Cabbage is not only readily available year-round but also keeps well when refrigerated, making it a practical option to have on hand. Once you grasp the basic technique, the options for variations are limitless. Find the tools for fermenting here . Fact About Sauerkraut: • It's a fermented cabbage that supports gut health through probiotics, aids digestion with fiber, and provides immune-boosting nutrients like vitamin-C. • Antioxidants are one of the greatest benefits that help against cell damage, as well anti-inflammatory properties. • Naturally low in fat and calories. • The fermentation process, called lacto-fermentation , uses lactic acid bacteria to break down sugars in the cabbage, resulting in a sour, tangy flavor and the production of probiotics. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it How to Ferment Cabbage Makes 1 quart Ingredients • 1 head of cabbage, about 2 lbs, washed • 1 Tbsp sea salt, use non-iodine • 1 tsp spice, optional, caraway seeds (my favorite), celery or dill You will need a wide mouth quart jar, fermentation pipe with ring or fermentation lid, and a jar lid and ring. Instructions 1. Rinse the head of cabbage; remove and discard any damaged or discolored leaves; peel off a whole leaf and set aside. 2. If shredding by food processor: Cut the head into wedges that will fit in the chute; cut out and discard the core on each piece. With processor running, push each wedge down the chute to be thinly sliced. You may have to empty the bowl once or twice. If shredding by hand: Cut the head of cabbage into quarters; starting at the end opposite the core, slice across the grain into thin strips. I leave the core to make it easier to handle. Keep slicing until the entire cabbage is done. 3. Place the shredded cabbage in a large bowl and sprinkle with the tablespoon of fine sea salt. Method 1: Mix and squeeze the cabbage to force out the juice, while continually mixing Do this until it looks wilted and has produced liquid. This may take five minutes or more. Method 2: Once the cabbage and salt are in the bowl are mixed, start gently pounding the cabbage with a Pickle Packer . Continue until it produces liquid and looks wilted. 4. Cover the bowl with a dish towel and let it set for 4 hours. 5. Add the cabbage mixture to the jar, packing down a layer at a time. As you do so, the liquid that you've made will rise to the top. Fill the jar to the shoulder, no more! If you have it, take the cabbage leaf and cut it to fit inside of the jar; place a clear weight on the leaf and press until all the cabbage is below the brine. Wipe the rim of the jar then add a Pickle Pipe with a ring. Write the date on a piece of tape, leaving room for more writing, and put it on the jar. Set the jar aside in a dark place. 6. Start checking the jar after 2 weeks. The warmer it is, the faster it will ferment. The cabbage will be almost translucent; the flavor shouldn't be salty anymore but slightly tangy. The flavor will get better as it ages. 7. Once it's done, seal the jar and refrigerate for storage. Or, you can also using the boiling water method.; pint jars 20 minutes, quart jars 25 minutes. Remove bubbles; use ½-inch headspace.

The Best Macaroni and Cheese PRINTABLE RECIPE ▼ 8 SERVINGS Our macaroni and cheese is a hearty dish characterized by its creamy, cheesy texture. It's considered comfort food because of the rich flavor profile, and I couldn't agree more. The traditional style, made with elbow macaroni pasta, is what most people grew up with. Ingredients • ½ lb (8 oz pkg) elbow macaroni • 2 cups cream-style cottage cheese (small curd, if possible) • 1 cup sour cream • 1 egg, beaten well • 2 cups sharp Cheddar cheese, shredded • ¾ tsp sea salt • ½ tsp black pepper • Paprika Preheat oven to 350°F. You will need a greased 9-inch square baking dish. Instructions 1. Cook macaroni; drain. 2. In a large bowl, thoroughly mix cottage cheese, sour cream, egg, salt and pepper; add macaroni and stir; fold in cheese. 3. Pour into prepared baking dish; sprinkle with the paprika; bake at 350°F for 45 minutes or until brown around the edges and bubbling. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Best Macaroni and Cheese