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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

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

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

Aneasy-to-make and simply Divine Brownie Pie. Divine Brownie Pie PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Who can resist brownies? While there may be a few who do, they truly don't know what they're missing! Their opinions might change once they discover just how easy it is to whip up our Divine Brownie Pie. I enjoy pairing our Divine Brownie Pie with ice cream (just look at those vanilla bean flecks!), but it also pairs beautifully with sweetened whipped cream and a drizzle of melted chocolate or some chocolate curls. Indulge in the ultimate dessert experience with our easy brownie pie, crafted effortlessly in a blender! Simply toss your ingredients into the blender, blend until smooth, and pour into the prepared pie plate. Bake until perfectly fudgy and enjoy a slice of chocolate heaven that's sure to satisfy your sweet tooth. Perfect for any occasion, this brownie pie is both delicious and a breeze to make! Ingredients 6 to 8 Servings • 4 eggs • ¼ cup of butter, melted • 4 oz (1 bar) sweet chocolate, melted and cooled • ½ cup packed brown sugar • ½ cup baking mix • ½ cup granulated sugar • ¾ cup chopped nuts, pecans or walnuts Heat oven to 350°F. Grease a 9-inch pie plate. This recipe can also be baked in an eight-inch square baking dish. Instructions 1. In a blender, place first 3 ingredients; process until smooth, about 10 seconds. 2. Add the sugars and the baking mix to blender; process on high for 1 minute or until smooth, stopping 3 times to scrape sides; pour into the pie plate. 3. Sprinkle with nuts; bake in preheated oven about 35 minutes or until knife inserted in center comes out clean; cool. Serve with ice cream or sweetened whipped cream. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Divine Brownie Pie

Chicken cutlets tenderly fried and covered with a velvety lemon sauce. Chicken Piccata PRINTABLE RECIPE ▼ 3 to 4 SERVINGS This is a simple recipe for Chicken Piccata. It has a light, smooth, and lemony sauce that is great over Jasmine rice or noodles. The capers have a unique taste and compliment the flavor of the lemon. This recipe goes great with rice and roasted broccoli as a side. Even though capers are optional in this dish, their flavor is usually described as savory and bright. To me, they have a bit of a lemon taste, which is why they complement this recipe. A larger breast, like this one from a turkey, can be sliced into multiple cutlets when serving a large group. About the ingredients: • Flour: You will need plain, all-purpose flour. • Sea salt • Black pepper: Fresh cracked pepper is you have it. • Chicken breasts: You will need 2 breasts, about a half a pound each. They need to be sliced across the length into cutlets, about ½-inch thick. You want an even thickness so they cook evenly. • Lemon: You will need one whole lemon, halved. One half needs to be cut into thin slices. You will need the juice from the other half. • Chicken stock or bone broth: A good stock adds so much depth to the sauce. See my recipe here . • Cream: Use heavy cream for a thick, creamy sauce • Butter: Use ghee or clarified butter. You could also use schmaltz (which is melted chicken fat). • Capers: A type of small, pickled flower buds, very flavorful. Favorite Things from the Kitchen Ingredients • 1/3 cup plain flour • 1 tsp sea salt • ½ tsp black pepper • 2 chicken breasts (about 1 pound total), sliced into ½-inch thick cutlets* • 2 Tbsp butter • 2 Tbsp olive oil • ½ lemon, seeds removed and cut into thin slices • ½ cup chicken stock • ¾ cup heavy cream • 2 Tbsp butter • 2 Tbsp Capers, drained • Juice from ½ lemon Instructions 1. Mix flour, salt and pepper in a large shallow dish; dredge the chicken in the flour mixture and shake off excess. 2. Heat 2 tablespoons of butter and the oil in large skillet over medium-high heat; brown chicken on each side in batches; move to layers of paper towels to drain. 3. Add the lemon slices to the pan and cook about 30 seconds; add the stock and simmer for 3 minutes or until reduced; stir in cream 4. Reduce heat to low; stir in the remaining butter, capers, and lemon juice. 5. Return chicken to skillet and cook until sauce is thickened and chicken is hot, up to 4 minutes. *Chicken (or turkey) breasts that have been sliced horizontally. Tips & Options • Top the finished dish with ¾ cup shredded Swiss cheese and place under broiler until golden brown. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Chicken Piccata

A flavorful dish of Corn and Avocado Salsa. Corn and Avocado Salsa PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This recipe lends itself to so many different occasions because the flavors are fresh and the colors are vibrant. It's perfect for a buffet, especially when served in individual portions. About the Ingredients: • Corn: Use fresh corn if possible; I have used frozen corn that has been thawed under cold running water and drained well. Canned corn does not work. • Avocado: There is nothing like the flavor of a fresh avocado or two. The color adds so much to this dish. • Red onion: I like to use it because of the color and milder flavor. • Tomato: It adds a splash of color and flavor! • Bell pepper: Green or red, doesn't matter. Adds additional sweetness to this tasty dish. • Garlic: Has to be fresh; minced or finely diced. • Cilantro: Chop to a ½-inch dice so there are no big pieces. • Lime: Fresh juice and the zest for garnish. Fresh corn makes all the difference in this dish, and it doesn't take that much. I love it as a dip for chips, but it also makes a great salad entree. Ingredients • 3 ears of fresh corn, husks and silks removed; kernels cut off • 1 to 2 avocados, peeled, pitted and cubed • 1 small red onion, ¼-inch dice • 1 cup fresh diced tomato (or quartered cherry tomatoes) • 1 sweet bell pepper, seeded and diced • 1 clove of garlic, minced • ¼ cup of chopped cilantro • Juice of 1 lime (save the zest for garnish) • 2 Tbsp olive oil • 1 tsp sea salt • ¼ tsp black pepper You will need a large bowl with a fitted lid. Instructions 1. Fold all ingredients in a large bowl, making sure the avocado is well incorporated to keep it from browning. Season to taste. 2. Cover; chill at least 1 hour. Options • You can add up to 1 cup of drained and rinsed black beans. • 1 small jalapeno pepper, seeded, and chopped can be added. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Corn and Avocado Salsa Favorite Things from the Kitchen OXO Corn Prep Peeler

Company Rice Pudding 8 servings I call this Company Rice Pudding because it's that good! It needs to be chilled before serving and allow for cooking time, but it's well worth the wait. Beautifully layered with fruit in footed glasses makes for a great presentation for company or family. Ingredients • ¼ cup regular rice • 1 quart whole milk • 1/3 cup sugar • 1 cup whipping cream • 1 tsp almond extract or Ameretto Instructions 1. Place rice, milk and sugar in a large saucepan. Bring to boil; turn down heat and cook slowly until thickened, 1 hour or more until very thick; cool. 2. Whip cream until stiff; fold in extract, then fold in whipped cream. Place in container that seals; chill well., When well chilled, place into serving container(s), layering with fresh fruit if desired. I like it topped with just a single marachino cherry! KEYWORDS company rice pudding, rice pudding, best rice pudding