This is our versatile BBQ Sauce & Marinade recipe. Easy BBQ Sauce & Marinade Makes about 1½ cups This recipe is not only a great sauce but it truly is one of the best marinades. I like it with chicken but it's also good with pork and beef. Ingredients • 1 Tbsp butter • ½ of medium onion, ½-inch dice • ½ cup water • ½ cup catsup • 2 Tbsp brown sugar • 1½ Tbsp Worcestershire sauce • 1 Tbsp vinegar • 1 tsp dry mustard Instructions 1. In a medium skillet set over medium-high heat, melt the butter; add the onion and saute until translucent. 2. Add the remaining ingredients and mix; cook about 10 minutes. Cool; use immediately or pour into a jar and seal. Store in refrigerator. Options • Use an immersion blender to emulsify the sauce. KEYWORDS easy bbq sauce recipe, best bbq sauce recipe, easy chicken marinade

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

Jump to Printable Recipe▼ Yellow Butter Layer Cake PRINTABLE RECIPE ▼ 8 to 10 SERVINGS This is my go-to recipe for a yellow butter cake. The recipe makes 3 beautiful layers but the best part-it has a cup of butter and 4 eggs! It will also make a 9 x 13 cake or up to 24 cupcakes. Try our Basic Buttercream Frosting with this recipe. It is so quick, easy and good! Tips & Variations • Fold in fresh or thawed strawberry pieces that have been well drained into the finished batter before baking (about ½ cup). • Add bits of candied lemon or orange peel. If you make your own, add some of the syrup (1-2 tablespoons) to the batter. • Add colorful sprinkles for a confetti cake. I like these because there are no artificial dyes. ► • I love using Vanilla Bean Paste . The flavor has more depth than normal vanilla extract. • My family prefers my Chocolate Buttercream Frosting with this cake. Favorite Things from the Kitchen About the Ingredients • Flour- I use an all-purpose organic unbleached flour or einkorn flour. With this recipe, sift before measuring. • Baking powder- Make sure it's fresh. • Sea salt • Butter- I like to use a high fat butter if I can find it. But usually the clarified butter that I make it what I use. • Sugar • Eggs- Large or extra-large. • Milk- Whole milk makes more sense with this recipe. • Vanilla- Use a good quality vanilla extract or vanilla paste. Ingredients • 2½ cups sifted all-purpose flour (sift before measuring then scoop and level off) • 2½ tsp fresh baking powder • ½ tsp salt • 1 cup butter, softened (2 sticks, preferably unsalted) • 2 cups granulated sugar • 4 eggs • 1 cup milk (whole milk) • 1 tsp vanilla extract Preheat oven to 350 degrees. Grease and flour 3 round pans, a 9 x 13-inch pan, or cupcake pans (24 total). Instructions 1. In a medium bowl, sift flour with baking powder and salt. In a large bowl, at high speed, mix the butter and sugar until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. 2. Continue beating, occasionally scraping bowl, until fluffy-about 2 minutes. Beat in flour mixture (one fourth) alternately with milk (one third) beginning and ending with flour. Add vanilla and beat until smooth-about 1 minute. 3. Pour into prepared pans; tap on counter a couple of times then bake 25 to 30 minutes, or until surface springs back when gently pressed with finger. Cool in pans on wire racks for about 10 minutes, remove from pans then cool again on racks. Options • To bake and store the cake layers, lay a large piece of plastic wrap over the cake pan (you don't have to wash it) then place a baked cake layer, right side up, in the pan and fold over the plastic wrap. Do this with each layer, then place them in the fridge for up to 2 days. Makes it easier to fill and frost too! • To freeze, follow the steps above; after chilling, place the layers (still wrapped) in a plastic container or bag and freeze. Thaw at room temperature then remove the plastic wrap. • Half of this recipe makes 12 perfect cupcakes. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Yellow Butter Layer Cake

Our basic coleslaw recipe with a versatile dressing. LLA's Coleslaw Recipe PRINTABLE RECIPE ▼ 10 to 12 SERVINGS We all have our tried and true recipes that we use when we're faced with getting a meal together quickly. This is one of my favorites because it has simple ingredients and can be changed to suit your menu. About this recipe: • I love the dressing for this recipe. It has 5 ingredients that blend together so well and is always consistent in flavor. • You can use red cabbage, Savoy, Napa or Bok Choy. • The cabbage can be shredded or chopped to suit your taste. • It's a basic recipe, so you can add other ingredients such as: 1. Thinly sliced cucumbers. 2. Diced tomatoes. 3. Sliced or cubed apples with raisins and toasted pecans 4. Diced green, red or yellow peppers. 5. Chopped green onions, mandarin orange segments and sliced almonds or crispy noodles. 6. Caraway seeds. 7. Chopped raw broccoli florets, craisins and sliced apples 8. Cubed sweet or dill relish, one of my favorites. This dish goes great with our Southern Crockpot BBQ as well as our Southern Potato Salad . Ingredients • ¼ cup sugar • ¼ tsp dry mustard • ¼ tsp salt • 4 tsp vinegar • 1 cup mayonnaise • 1 lb. cabbage, shredded and/or chopped • 1 medium carrot, grated Instructions 1. In small bowl, whisk sugar, mustard, salt and vinegar until sugar is dissolved. Add mayonnaise and whisk to mix.* 2. Add cabbage and carrots; combine well. Refrigerate at least two hours or overnight. Options (see other options in the article) • 1 chopped (¼-inch dice) bell pepper, any color • 2 spring onions, sliced and chopped LAURA LEE ALICE COOKS PIN Rate Us Don’t love it Not great Good Great Love it PRINT LLA's Coleslaw Recipe Complimentary Recipes

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Cucumber Dressing 4 servings Ingredients • ½ cup mayonnaise • 1 tsp white vinegar • 1 Tbsp green sweet pepper, ¼-inch dice • ¼ cup cucumber, ¼-inch dice • Sea salt and black pepper to taste Instructions 1. Mix all ingredients together with a whisk. 2. Pour into a sealable container and chill for 2 hours or more. Will keep 2 days. Best served the day it's made. Tips • This dressing has such a fresh taste and will works with almost any salad. • Add 1 Tablespoon of finely grated parmesan cheese for added flavor. • Can be easily doubled or tripled. KEYWORDS cucumber dressing, best cucumber dressing.

A dish of our Southern Baked Custard topped with a sprinkle of nutmeg. Southern Baked Custard PRINTABLE RECIPE ▼ 6 SERVINGS Growing up, Baked Custard was on the menu at least twice a month. My mother had custard cups that were only used for this dish. And when we had company, she brought out the "fancy" custard cups. Ingredients • 3 eggs, beaten • ¼ cup sugar • Sea salt, just a pinch • 1 tsp of a good vanilla (almond (Amaretto) works too) • 2½ cups of whole milk • Nutmeg to sprinkle on top (optional) Heat oven to 350°F. You will need 6 custard cups (6-oz size) and a 9x13-inch pan. Instructions In a large bowl, beat the first 4 ingredients until mixed well. Gradually add the milk while stirring. Pour into the custard cups, dividing evenly, sprinkle with nutmeg. Set the cups in the 9x13-inch pan; fill with 1-inch of hot water and place in preheated oven. Bake for 45 minutes to an hour until a flat knife inserted in the center comes out clean. They need to cool at room temperature for one hour. Then put in the refrigerator (uncovered) to finish cooling. Can be served warm or chilled. Tips • No custard cups? Pour the mixture into a 1½ quart casserole dish, place in a larger pan and pour in 1-inch of hot water. Bake at 350°F for about 50 minutes to an hour. Our Southern Baked Custard should not be mistaken for Creme Brulee, as it lacks the crispy caramel layer. This dessert, made with milk rather than cream and uses fewer eggs, is baked in a water bath, which is easy to prepare. I enjoy topping mine with whipped cream and a dash of cinnamon. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Baked Custard Favorite Things from the Kitchen

Fresh, delicious buttermilk ranch dressing. Share Pin Share Jump to Recipe Fresh Buttermilk Ranch Dressing Everyone has their version of Buttermilk Ranch Dressing, and this is mine. It's simple to make, does not require exotic ingredients, and will last several days in the refrigerator. What I like about this recipe... • I love that this recipe is made from mostly fresh ingredients, depending on what you have on hand. • This dressing will pair nicely with just about any kind of salad. • It makes a fantastic dip for veggies! • It stores well if kept in a well-sealed container. Fresh Buttermilk Ranch Dressing Ingredients • ¾ cup whole buttermilk • ½ cup mayonnaise • 1 Tbsp fresh lemon juice • 1 garlic clove, finely minced • 2 tsp finely chopped fresh chives (¾ tsp dried) • 1 Tbsp finely chopped parsley • 1 Tbsp minced scallion • ½ tsp dried dill weed (1½ tsp chopped fresh) • ¾ tsp sea salt • ¼ tsp black pepper Instructions 1. Whisk everything together in a small bowl. Do not use an immersion blender; you want the texture that this dressing offers. 2. Store in an airtight container; refrigerate. Tips • Flip top containers (like these ) wo rks great for storing fresh dressings. KEYWORDS ranch dressing, buttermilk dressing

Raw Green Tomatillo Salsa Salsa Verde Cruda (raw green salsa) * I like this version because I think it has more flavor. And, for some reason, my tomatillos tend to be more yellow than green. They also don't have the sour taste that some of the green ones have. In the picture to the right, I show tiny tomatoes. If I have extras in the garden, they are chop ped and added as well. I n the summer I tend to serve more fresh, uncooked a ppetizers without a lot of ingredients. Ingredients 1 to 1½ pounds tomatillos, washed and dehusked ½ cup chopped red onion, ¼-inch dice Juice of ¼ lime 2 small garlic cloves, minced ¼ cup chopped cilantro Sea salt to taste Hot pepper, diced, your choice (jalapeno, serrano chiles, tobasco) Instructions 1. Rough chop the tomatillos in the food processor. Spoon into the serving dish. 2. Add the rest of the ingredients except for the hot peppers. 3. When adding the hot peppers, do so in tiny amounts. It will intensify as the salsa sits. Store for up to 2 days in a covered, sealed container. , Tips • Add 8 to 12 rough chopped tiny tomatoes and a chopped avocado (½-inch dice) for more flavor. • The salt will cause the tomatillos to release liquid, so drain off if necessary. • Red onion gives more color, but a white or yellow will work too. * If your tomatillos need to be cooked, here are 2 easy ways to do it. • Coat the bottom of a skillet with vegetable oil; heat on high; add the tomatillos and "roll" around in the pan until the skins are blistered. Remove from pan and and follow instructions above. • In a saucepan, place the tomatillos and cover with water; bring to a boil and simmer for 5 minutes. Remove from pan and follow instructions above. I've owned this garlic press for several years and absolutely love it! So easy to clean and comes with a sleeve to remove garlic skins. This is the best juicer that I have ever owned. So easy to use and clean.

A wonderful loaf of bread that has all the qualities of an English muffin when it's sliced; so good! Homemade English Muffin Loaf Bread PRINTABLE RECIPE ▼ MAKES 1 LOAF If you like English muffins, then you will LOVE this recipe. It is a batter bread that does include yeast, but it only has to rise once. It has the nooks and crannies that you expect from an English muffin and it toasts beautifully! I like it warm, right out of the oven slathered with butter and orange marmalade. BTW, it's from a recipe from a Fleischmann's Yeast ad, 1981. Although this recipe is simple and has few ingredients, it is very flavorful. It takes toast to another level. We like it for garlic-cheese bread too. Unlike the traditional English muffin recipe, this one is so simple. About the Ingredients • Flour: Use a good quality all-purpose flour that has been "fluffed up" before measuring. • Yeast: I used 1 pack of Fleischmann's yeast for this recipe, not the "rapid- rise. • Sugar: Just plain white granulated sugar to feed the yeast. • Salt: I used sea salt. • Baking soda: Just a pinch is all that's needed. (If doubling the recipe, use ¼ teaspoon) • Milk: Use whole milk to get the best results. • Water: Like all of my cooking, I don't use tap water. I normally use filtered water from my fridge. Our tap water has way too much chlorine. • Cornmeal: It wouldn't be English muffin related without it! I love these 4½ x 8½-inch loaf pans from USA pans . • It's important to remove the bread from the pan as soon as it comes out of the oven. I wrap it immediately in plastic wrap to keep it from drying out. • This recipe is easily doubled, although I prefer to mix up 1 loaf at a time. Ingredients • 3 cups all-purpose flour (divided) • 1 pkg dry yeast • 1½ Tbsp sugar • 1 tsp salt • Pinch of baking soda • 1 cup milk • ¼ cup water • Cornmeal (for sprinkling in pan) You will need a 8½ x 4½-inch loaf pan that has been greased and sprinkled with cornmeal. See our Pan Release recipe here . Preheat oven to 400°F 5 minutes before batter has finished rising.. Instructions 1. In a large bowl, combine 1½ cups flour, yeast, sugar, salt and baking soda. 2. In a medium saucepan, heat the milk and water until quite warm (120°F to 130°F); add to the dry mixture; stir briskly until well blended. Stir in the rest of the flour to make a stiff batter. The ingredients should be thoroughly mixed. 3. Spoon into the prepared pan; sprinkle top with cornmeal. Cover; let rise in warm place for about 45 minutes*. Bake in preheated 400°F oven for about 25 minutes. Remove from pan and cool. Wrap tightly. Each loaf makes about 10 to 12 slices that will toast beautifully. * I preheat my over to 170°F, turn it off, and then place a cake pan ¾ full of boiling water on the bottom rack of the oven. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it English Muffin Loaf Bread Grease pan; sprinkle with cornmeal. Let rise for 45 minutes. Favorite Things from the Kitchen

Easy Pickled Slaw Anytime a recipe says pickled, it usually means heating the liquid or dressing and pouring it over the rest of the ingredients. This slaw recipe is light and refreshing and does not require heating. A great addition to any meal and perfect for family reunions and church suppers. Ingredients • 1 medium head cabbage, in thin shreds (you can use a combination of red and white cabbage) • ½ cup finely thinly grated carrots (optional) • ½ medium onion (red or white), then thinly sliced • 3 Tbsp white sugar • ½ English cucumber, thinly sliced (optional) • ½ cup vinegar (I like rice vinegar) • ½ tsp kosher or sea salt • 2 tsp celery seed • ¼ tsp black pepper Instructions 1. In a large bowl, mix the cabbage, carrots, onion and cucumber. 2. In a small bowl, whisk together the vinegar, salt, celery seed and pepper. 3. Pour over cabbage mixture and toss to coat; refrigerate before using. Options • Thin slices of apple will give an added layer of flavor. Great with pork dishes. • Replace sliced onion with sliced spring onions to add additional color and flavor. • Leave out the cucumbers if using on sandwiches, hot dogs, etc. KEYWORDS pickled slaw , slaw

Beef Fajitas Makes 10 fajitas Ingredients ½ cup lime juice ¼ cup vegetable oil 2 cloves garlic, finely minced Flank steak (1 to 1½ lbs) 10 (6 to 8-inch flour tortillas (will need to warm) Garnishes Shredded lettuce Chopped tomatoes Chopped green onions Shredded cheddar cheese Sliced green or ripe olives Sour Cream Picante sauce Guacamole You will need a zip top bag and a lined (with foil)broiler pan with a rack. Instructions 1. In zip top bag, combine the lime juice, vegetable oil and the garlic. Place meat inthe bag and mix with the marinade. Refrigerate at least 5 hours or overnight, turning occasionally. 2. Remove meat from the marinade; place on oiled broiler rack over the foil-lined pan. Broil until desired doneness is reached, basting constantly with the marinade. 3. Remove meat from oven and let sit on foil for 10 minutes. Slice against the grain into ¼-inch strips; place on tortillas. Add your choice of garnishes; fold in half. Refrigerate any leftovers. KEYWORDS loaded beef fajitas, fajitas, loaded fajitas