Southern Fruit Salad Serves 6 Some call it ambrosia, or maybe Waldorf salad, but to me, it will always be the basic fruit salad. Not overly fancy even though it can be dressed up a little. You can add a little more or use less of any of the fruit or nuts. Add toasted walnuts if you prefer instead of pecans. Ingredients • 3 oranges, segmented with no white • 3 apples, like Fuji, Gala or Honey Crisp • ½ cup whole pecans, toasted at 350°F for 8 minutes • ½ cup whole marachino cherries, no pits or stems • 1 cup miniature marshmallows • ½ cup grated coconut (optional) • ½ to ¾ cup mayonnaise Instructions 1. Place the oranges in a medium bowl; add apples pieces and toss well. 2. Add the rest of the ingredients and fold in gently; chill; toss before serving. KEYWORDS fruit salad, ambrosia

A recipe index of fish and seafood. Fish & Seafood Oyster Stew Beer Battered Fish Crab Casserole Deviled Crab Casserole Best Crab Cakes

Sweet and Sour Salad Dressing PRINTABLE RECIPE ▼ 4 SERVINGS Many of you born in the South probably remember wilted lettuce. This is a sweeter, slightly different version. It's poured on the salad while it's hot, helping the flavors meld together. Favorite Things from the Kitchen I love these Le Tauci bowls with handles. 4 servings Ingredients • 4 slices of bacon • 2 Tbsp sugar • 1 egg • Sea salt, just a pinch • 1 Tbsp cider vinegar • 1 Tbsp water • 1 tsp butter • 1-2 Tbsp finely diced onion (optional, I sauté in bacon fat for more flavor) Instructions 1. Fry or bake the bacon, leaving the grease and bits in the pan. Crumble the bacon. 2. Whisk together the remaining ingredients; add to the hot bacon and grease. 3. Cook and stir for several minutes on medium-low; pour over greens such as spinach or bib lettuce. Tips & Options • Julienned onions that have been sauteed in the bacon fat are a great addition and adds more flavor to the dressing. • This dressing can be poured over a regular green salad. • I like to use the immersion blender to combine all the ingredients except for 2 pieces of bacon that I crumble and add to the dressing right before serving LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Sweet and Sour Salad Dressing

Molded Cream Dessert 4 servings This recipe is one of those that will make you wonder why you never tried it before. It is one of my family recipes that was used when you had just a few pieces of fresh fruit but not enough to make something like a pie. The fruit was cut up with a little added sugar to marinate for a while. My mother liked to use her footed sherbet dishes for these and I do too. But if I want a molded dessert, I usually mold them in simple greased custard dishes; then dip in warm water to unmold. Molded Cream Dessert Makes 4 Ingredients • 1¼ cups heavy cream • ½ cup sugar • 1 envelope of plain gelatin • 1 cup sour cream • ½ tsp vanilla You will need a greased 3-cup mold, 4 small ½-cup molds, or a serving dish. Instructions 1. In a medium saucepan, mix the cream, sugar and gelatin; gently heat until the gelatin mixture is completely dissolved; cook until slightly thickened. 2. Fold in sour cream and vanilla; whisk until the mixture is very smooth. 3. Pour into prepared mold(s) or serving dish. Serve surrounded with marinated strawberries, the recipe below. Marinated Strawberries Combine 4 cups of strawberries (washed and hulled) and toss them with ½ cup confectioner's sugar. Chill until needed. Options • To the marinated strawberries, add 1½ ounces each of vodka, triple sec and rum. Jump to Printable Recipe▼ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it

Best selection of baking tools. Baking Baking Sheets Muffin Pan Le Tauci Pie Plates Pyrex Pie Plates Corning Baking Set Sur La Table Stoneware Bakers Stainless Baking Set Bread Proofing Supplies Maple Bread Slicer Ramekins with Lids Zulay Dough Whisk Wooden Rolling Pin Loaf Pan Set

Simple Squash Patties O ne of the true signs of summer is picking squash. I love to pick them when they are 6 to 8 inches long before they get too big and the skin gets too tough. This recipe is one that I use when I don't have enough squash for a casserole. The ingredients are few and simple. Ingredients • 2 cups grated squash* (or 2 medium) • ½ onion, finely chopped • 1 tsp salt • ½ tsp black pepper • 2/3 cup breadcrumbs • 1/3 cup shredded cheddar cheese • 2 eggs, beaten • Oil to fry, starting with 2 tablespoons Instructions 1. Mix squash, onion and salt; place in a colander to drain at least 30 minutes to draw out the moisture. Squeeze the squash mixture with your hands to remove as much liquid as you can. And then squeeze again! 2. Place squash mixture in a bowl then add pepper, breadcrumbs, cheese and eggs, mix well. Using ¼ cup as a measure, make a firm ball and shape into patties. 3. Place oil in frying pan and heat to medium high, fry patties until brown on each side. Turn down the heat if they start browning too quickly. Tips • You want the mixture to hold together without being too wet or crumbly. • You can use Panko or 6 tablespoons flour instead of the breadcrumbs. • Adding finely diced sweet pepper, granulated garlic or chives (in small amounts) will add more flavor and color. • These make great appetizers, just use a heaping tablespoon for each one. Options *You can use green or yellow zucchini to make these, but only use the smaller squash. KEYWORDS squash patties, best squash patties

Our freshly baked Basic Blueberry Muffins. Basic Blueberry Muffins Makes 12 muffins This is one of my favorite muffin recipes. We grow blueberries for our own use and end up freezing most of them. I wash them, let them dry on clean dish towels on baking pans and then place them in the freezer. Then I pour them into food saver bags (1 cup per), process (eliminate the excess air), and stack them in the freezer to store. I do the same process with all the berries that I freeze. Ingredients • 1 egg • 2/3 cup milk • ¼ cup sugar • 2 Tbsp melted butter, cooled • 2 cups baking mix (our recipe here ) • 1 tsp vanilla • 1 cup fresh (or frozen) blueberries Preheat oven to 400°F. You will need a greased (bottom only) 12-cup muffin pan. You can use liners but I grease those as well to make it easier to peel off the paper. Instructions 1. In a medium bowl, beat egg; stir in remaining ingredients in the order listed (except blueberries) until moistened. Fold blueberries into batter. 2. Scoop batter into the prepared muffin pan, dividing evenly. Bake for 17 minutes or until golden brown. Cool; store in airtight container. KEYWORDS best blueberry muffins, easy blueberry muffinns, basic blueberry muffins

Brunch Recipes Brunch Easy Crepes Spinach Quiche Best Belgian Waffles broccolicheesequiche1.jpeg Profiteroles with Chicken Salad

An easy and delicious recipe for spinach quiche. Crustless Spinach Quiche PRINTABLE RECIPE ▼ 6 SERVINGS Most people would say this is a pie, not a quiche. But I use a dish made for quiches (straight sides) so I call it a quiche. You can use a pie dish if you prefer; it really doesn't matter. Spinach Quiche does sound a little fancier though. One good thing, you won't need a crust; this recipe makes its own. Ingredients • 1 pkg (10 oz) frozen spinach, thawed, drained and rough chopped • 1 cup Swiss cheese, shredded • ½ cup chopped onion • 1½ cups of milk • 3 eggs • ¾ cup baking mix (our recipe here ) • 1 tsp sea salt • ¼ tsp pepper • ¼ tsp garlic powder (optional) Heat oven to 400°F. You will need a greased pie or quiche plate (about 10-inches). Instructions 1. Evenly spread spinach, cheese and onion in pie plate. 2. In a blender, add the remaining ingredients and process on high until smooth, about 15 seconds. 3. Pour into prepared pie plate; bake about 30 minutes or until knife comes out clean. Cool before serving; can be served warm or cold. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Crustless Spinach Quiche Favorite Things from the Kitchen

Mouth-watering Chocolate Cream Pie. Easy Chocolate Cream Pie Recipe 6 to 8 servings Outside of being just plain delicious, this pie is so simple to put together and even makes its own crust. It can be as simple or elegant as you want and is great for those unexpected guests. About the Ingredients: • Milk -Whole milk works the best. • Eggs -I use large eggs; use extra-large if that's what you have. • Butter -Use unsalted; must be room temperature-soft. • Unsweetened Chocolate -2 squares (total of 2 ounces) • Sugar -White cane sugar • Baking Mix -Use your favorite or try our recipe here . • Vanilla -You can also use Amaretto or almond extract. See our recipe for pan release here . KEYWORDS b est chocolate cream pie recipe, chocolate pie filling, whole milk, chocolate, rich chocolate flavor, fresh whipped cream, chocolate shavings Easy Chocolate Cream Pie Recipe Ingredients • 1 cup milk • 2 eggs • ¼ cup butter, room temperature-soft • 2 squares (1 oz each) of unsweetened chocolate, melted and cooled • 1 cup sugar • ½ cup baking mix • 1 tsp Amaretto or a good vanilla extract Preheat oven to 350°F. You will need a greased 9-inch pie plate. Instructions 1. In a blender, place all ingredients; cover; process on high for 1 minute. 2. Pour into the prepared pie plate; let sit for 3 minutes; bake for about 30 minutes or until there is no indentation when LIGHTLY touched in the center. 3. Cool completely before serving. Best served with sweetened whipped cream. Jump to Printable Recipe▼ Share Pin Share PRINT

A mix of mango, pomegranate seeds and other ingredients that make a colorful and mix of fruit that creates a very appetizing dish. Mango & Pomegranate Salsa If you want a simple and delicious appetizer, this is for you. It is so easy to put together and it makes a very colorful appetizer. About the Ingredients • Mango -If 1 mango isn't enough, use 2. The amount of ingredients in this recipe is up to you. • Pineapple -Fresh is best. Most food stores now offer fresh pineapple cut up in large cubes or slices. • Pomegranate seeds -Usually the seeds of 1 pomegranate. • Sweet peppers -I like to use the red and green ones for color! • Cilantro -Clean thoroughly, dry and chop. I have used parsley in a pinch to save a trip to the store. • Red onion -Adds color and a toned down flavor. • Jalapeno -Start with a small amount to keep it from overwhelming the dish. • Lime -I always gently fold the other ingredients together and taste before adding the lime juice. It gives such a fresh taste to this dish. Even a little makes a difference. • Sea salt -You may want more after tasting. Mango & Pomegranate Salsa Ingredients • 1 cup diced mango • ¾ cup diced pineapple • ¾ cup pomegranate seeds (arils)* • ¾ cup diced sweet peppers • ¼ cup diced cilantro • ¼ cup diced red onion • ½ jalapeno pepper, finely chopped remove seeds for less heat) • 1 lime (on the small side), grated zest and juiced • ¼ tsp sea salt You will need a medium bowl with fitted lid that seals. Instructions 1. In the bowl, fold everything together but the lime juice and salt. 2. Add the lime juice to taste; add salt; refrigerate until needed. How to remove seeds from a pomegranate: To remove the seeds from a pomegranate, thinly slice off the top, then cut down into the white areas that divide the segments. They usually have 4 or 6 segments. Then it's a matter of removing the seeds. You can use your fingers or a small spoon. Check all the little hidden pockets. They will store for several days when put into a sealed container. I like to use glass jars. KEYWORDS mango & pomegranate salsa, colorful salsa, holiday salsa, how to remove pomegranate seeds Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it I love this juicer. It's easy on the hands to use and it costs less than ten dollars.

This is one of the easiest and most delicious sweet potatoes casseroles that you can make. Growing up, we always had sweet potatoes stored in our can house. That was a small concrete building with thick walls and a roof that my dad built and it never got below 45 degrees in there. Any root vegetables were always stored covered by sand in homemade wood boxes and there were rows of shelves for all the canned goods put up in the summer. It was also a great place to step in and cool off since there was no air conditioning in our home. There are as many variations of sweet potato casseroles as there are cooks. Some make a savory version but I like mine on the sweeter side. I am offering two toppings, a marshmallow and a pecan, and it really depends on what I have available in my pantry as to which one I use. When choosing sweet potatoes for a casserole, try to get ones that are close to the same size. They can be boiled, but I prefer to wash them, wrap in foil and bake at 350°F until they feel soft when squeezed (see recipe). Once unwrapped, the skin is easily removed. Why I like this recipe . . . ♥ Simple, easy to find ingredients. ♥ It will quickly become a family favorite, especially on your holiday buffet. ♥ This sweet potato casserole will be devoured completely at any family function. ♥ There are 2 simple toppings. ♥ It's easily doubled. About the ingredients: • Sweet Potatoes -I like to use medium size without many blemishes. • Sugar -White, light or dark brown sugar work equally well. • Butter -Salted or unsalted, no margarine. • Vanilla -Use a good quality vanilla ( our recipe here ) • Milk -You can use whole or skim milk, or even orange juice. I prefer whole milk because of the richness it gives. • Egg -Use large or extra-large. The egg binds the ingredients in your casserole. • Toppings -Mini marshmallows or pecans (with flour, butter, and sugar) Ingredients • 2½ cups mashed cooked sweet potatoes (about 3 medium)* • ½ cup granulated sugar (could also use light or dark brown sugar) • 1 Tbsp butter, softened • 1 tsp vanilla extract • ¼ cup milk (orange juice works too) • 1 large egg You will need a buttered casserole dish. Instructions 1. Preheat oven to 350° F. Thoroughly scrub the sweet potatoes, wrap individually in foil and bake about 1 hour or until soft when squeezed. 2. Cool, peel and mash or chop the sweet potatoes. Add the sugar, butter, milk, eggs and vanilla to the sweet potato mixture. Spoon into a small greased baking dish, then add one of the toppings. Topping 1 Ingredients • ½ cup brown sugar, packed • ¼ cup all-purpose flour • ½ cup chopped pecans • 2 Tbsp butter, softened Instructions 1 . Mix all the ingredients together and crumble over the sweet potato mixture. 2. Bake about 30 minutes until browned and set. Topping 2 Ingredients • ½ to ¾ cup mini marshmallows Instructions 1. Bake the casserole for about 20 minutes then sprinkle the marshmallows over the top. 2. Return to oven and bake about10 more minutes until brown and puffy. Watch carefully to prevent burning. *You can also use a large can (40 oz), of drained sweet potatoes. Usually they are sweetened, so sugar may not be necessary. Sweet Potato Casserole PRINTABLE RECIPE ▼ 4 to 6 SERVINGS LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Sweet Potato Casserole