Cucumber, Yogurt and Dill Salad Another refreshing cucumber salad recipe for you. It is so easy to put together and definitely not time consuming. If you have picky eaters, don't tell them it contains yogurt and buttermilk! I like using the small cucumbers because they are more tender. Serves 4 generously. Ingredients 3 small cucumbers, thinly sliced * 1 small onion, skin removed and thinly sliced Sea salt Black pepper ¼ cup whole Greek yogurt ¼ cup buttermilk 1 Tbsp fresh dill, chopped Instructions 1. Place the cucumber and onion in a small bowl;sprinkle with ½ teasponn sea salt and toss; let sit in bowl for 5 minutes. Transfer to a colander and let drain for 45minutes. 2. In the meantime, in a medium bowl stir together the yogurt and buttermilk. 3. Drain the cucumber mixture (do not rinse) and add to the yogurt mixture; stir, then add salt and pepper to taste. Chill until needed. * Pull a fork along length of cucumber before slicing; makes an interesting design.

A bowl of our fabulous Peach and Pineapple Salsa. Peach & Pineapple Salsa There is nothing like the flavor of fresh salsa. This is one of the many kinds that we make, especially when we have access to ripe peaches. The pineapple in this recipe is optional, but I think it definitely adds another layer of flavor. Why I like this recipe: • It's a beautiful dish that goes well with chicken and pork. • The ingredients have a light, bright taste. • So colorful and pleasing to the eye. • Keeps for 2 to 3 days in the fridge in a sealed container. I use Mason jars. • Great for parties. The recipe can be easily doubled or tripled. Ingredients • 2 ripe peaches, pitted, scant ½-inch dice • ½ cup diced pineapple* • ½ red bell pepper, ¼-inch dice • ¼ cup chopped cilantro, fresh • ¼ cup diced red onion • 1 lime, grated zest and juiced • 1 small garlic clove, minced • ½ of a jalapeno pepper, finely chopped (remove seeds for less heat) • ¼ tsp sea salt, add more if needed You will need a medium bowl with a tight-fitting lid. Instructions 1 . In the bowl, toss everything together. season to taste; chill until needed. *The pineapple can be omitted, but it does add sweetness to the salsa. Tips • Sometimes you can find some of the ingredients prechopped in the produce department. • This is a great topping for grilled chicken, pork and shrimp. • Cherry tomatoes, diced, add a savory touch. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Peach & Pineapple Salsa

Spices that are used in mulled wine and cider. Mulling Spices There is nothing like the smell of mulling spices in a pot with simmering apple cider. I love to sip cider when curl ed up with a good book, most often a gardening book. I have already started planning my garden for next year while everything is still fresh in my mind. Remember that the ingredients are mere suggestions, not carved in stone. It's OK to just have a hint of spice if that's what you like. My personal favorite is allspice, cinnamon, and orange peel. It's all a matter of personal taste. Mulling spices have been around a very long time. I read that it dates back to the Greeks and Romans, flavoring leftover wine. One of my favorite treasures is a hand-written book containing recipes from a household in 1820. One of the first recipes in it was for mulling spices. There were lots of additions and substitutions, so I'm guessing that some of the spices were not always available or accessible. I like using the little muslin bags instead of cheesecloth squares for contain ing the spices. But regardless, either will need to be washed and dried before use. I have simple instructions on how to do this. Yo u will need 6 to 8 small muslin bags, washed and dried. Check here for more information on how to clean and order the muslin bags. LLAC Ingredient Tips Whenever I am doing recipes like mulling spices, I always make sure to use the freshest spices available. I compare it to using stale coffee instead of fresh. It really does make a difference in the flavor. • Cinnamon Sticks -True cinnamon should be more of a tannish-brown in color, not the reddish-brown hue of cassia. The smell should not be overly strong, just delicate and sweet which gives it a subtle flavor that will compliment the rest of the ingredients. • Nutm eg -Numeg is a seed and adds a warm nutty flavor to to mulling spices. The inside of nutmeg is called mace, another spice fragrant spice. I like to use mace in pound cakes. • Allspice -The flavor of the dried unripe berries is like a combination of cinnamon, cloves, and nutmeg. It's used a lot in baking. • Cardamom Pods -This spice belongs to the same family of ginger and tumeric. It's a very old spice that known to have been cultivated for over 4000 years. It has a spicy and sweet taste. I use it sparingly. • Cloves -It has fruity, minty and woody characteristics. It's one of my favorite spices and brings back many good memories of the holidays. My mother and I would make pomander balls and stack them in bowls around the house. Pomander balls are simply oranges that have been studded with cloves. They are very fragrant and wonderful! • Dried Orange Peel -You can buy it or make it. After peeling an orange, I set the peel aside to dry and when I get enough, I process them until they are the size of peas. I have used oranges and tangerines, it doesn't matter as long as the skins were clean before drying. Lemons are good too. Mulling Spices Ingredients • 2 cinnamon sticks • Nutmeg, 2 whole • ¼ cup of each of the following: Allspice Cardamom pods Cloves Dried prange peel Instructions 1. In a large zip top bag, place all the spices except for the orange peel. 2. Crush spices with a rolling pin; I use my meat hammer to whack the cinnamon and nutmeg. Do NOT crush it too fine, you want to just break them up to release the flavors and aromatics. 3. Add the orange peel to the mixture, press out the air and store until needed. Alternate Spices • Black peppercorns • Star anise (1 per muslin bag) • Dried Ginger (I found freeze dried) LLAC Tips • I usually do no more than 5 to 6 kinds of spices per bag. • My favorite spices are cinnamon, allspice, and orange peel. • Cinnamon, lemon peel, and ginger are a good combination. Picture does not depict actual amounts.

Our best recipe for simple Southern Potato Salad. Share Pin Share Jump to Recipe Our Best Southern Potato Salad If you were raised in the South, chances are that you grew up with some form of potato salad. Some have a little mustard, some have a lot, and don't get me started on mayonnaise. We are very particular about the brand of mayo that we use. Potato salad used to be a summer thing, but now you see it all year, especially on restaurant menus. Family reunions used to be a big thing around here, but with more families moving away, getting the whole group together is sometimes an impossible task. When they do get together, however, almost every family will bring their version of potato salad. And a jar of homemade pickles! About the Ingredients : • Potatoes -Russet potatoes work well for this recipe but you could also use the red potatoes. Be careful not to overcook! • Eggs -Chilled hard boiled eggs fold in to the potato salad better. • Onion -A red onion adds extra color but use whatever is available. • Pickle relish -Some companies offer salad cubes (Mt. Olive in NC), but you could also chop sweet or dill pickles if you don't have it. • Mustard -Use simple prepared mustard for this. Save specialty mustards for another recipe. • Celery seed or diced celery -It adds a freshness to this recipe. • Mayonnaise -Use your favorite brand. I have never used light mayo but it would probably be OK. • Sea salt and black pepper -Always season at the very end and use a light hand. It's always easy to add more. Our Best Souther n Potato Salad Simple, easy and sooo delicious! Ingredie nts • 5 medium potatoes, peeled, ¾-cubes • 6 hard-boiled eggs, chopped into ½ to ¾-inch pieces • 1 small onion, ½-inch dice • ¼ cup sweet OR dill pickle relish, drained • 1 to 2 tsp prepared mustard • 1 tsp celery seed OR ¼ cup diced celery • 1 cup mayonnaise • Sea salt and pepper to taste Instructions 1. In a large saucepan, place potatoes and add water to cover; bring to a boil. Reduce heat to medium high; cook uncovered for 10 to 15 minutes, just until tender. Do not overcook! Drain and p lace in a large bowl; refrigerate until chilled. 2. In a medium bowl, mix the mustard, celery seed, and mayonnaise; fold in the eggs, onions and pickles. Fold mixture into the potatoes; season, and refrigerate until serving. Print

The best Pecan Pie Muffins ever! Divine Brownie Pie PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Divine Brownie Pie PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Southern Pecan Pie Muffins PRINTABLE RECIPE ▼ MAKES 12 MUFFINS This is another recipe I've had for a long time. I bring it out when I'm in the mood to bake. R ight now, I have an excess of pecans, so muffins are needed! It's also one of my comfort foods. (I have many!) And they smell so good when baking. I like using a good vanilla in this recipe because it complements the flavor of the pecans. Another thing I do with muffins (and cupcakes) is grease the paper that I put into the muffin cups. I despise trying to peel off the paper and end up leaving the best part. You can toast the pecans before adding to the batter if you choose. Just make sure they're not "overtoasted." *Our vanilla extract recipe . Why I Like This Recipe: ♥ It goes together quickly and has only six ingredients. ♥ The texture of these is fabulous, just like a pecan pie. ♥ These are versatile-they can be used as a dessert (with whipped cream). Yum!!! ♥ They can be made ahead and frozen for up to 2 months before they are served. ♥ Can be made in a mini-version; adjust the baking time to about 10 minutes. Watch carefully so they don't over-bake. About the Ingredients: • Brown Sugar -I prefer light in this recipe, but you could also do dark. • All-Purpose Flour • Butter -Softened butter blends the best in this recipe. • Eggs -Used as a binder; use the freshest possible. • Vanilla -Using a good vanilla makes a big difference, • Pecans -¼-inch dice is perfect! Chop before measuring. Best Southern Pecan Pie Muffins Makes 12 muffins Ingredients • 1½ cups light brown sugar, packed • ¾ cup all-purpose flour • 1 cup salted butter, softened • 3 eggs, beaten • 1½ tsp vanilla • 2½ to 3 cups chopped pecans Preheat the oven to 350°F. Prepare 12 muffin cups. Instructions 1. In a small bowl, mix the flour and brown sugar. In a large bowl, beat the eggs, butter, and vanilla together until thoroughly combined. Stir in the flour mixture just until combined; fold in pecans. 2. Scoop the batter into the prepared muffin cups, top with a pecan half. Bake for 15 to 20 minutes until golden brown. Before Baking After Baking LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Pecan Pie Muffins

White Chocolate Buttercream PRINTABLE RECIPE ▼ MAKES 2½ cups This is a different take on a white chocolate buttercream because of the coconut milk and flavoring. I especially like this frosting on a cake that will be sprinkled with coconut. You can also use regular milk or cream with vanilla or almond flavoring. Ingredients • 1 cup unsalted butter, softened (2 sticks) • Pinch of sea salt • 6 oz white chocolate, chopped • 2 cups powdered sugar • ¼ cup coconut milk ( • ¼ tsp coconut extract Instructions 1. In medium bowl with mixer on medium speed, beat butter and salt until smooth, 3 to 4 minutes. 2. Add white chocolate, beating well. 3. With mixer on low, slowly add powdered sugar alternating with coconut milk until well combined. 4. Add extract, increase mixer speed to medium and beat until light and fluffy, 3 to 4 minutes. Use immediately or refrigerate in a sealed container. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it White Chocolate Buttercream

Best Breakfast Casserole 10 servings Ingredients • 8 slices of bread, crumbled up • 8 oz Swiss cheese, grated • 1 lb bacon, fried * and crumbled • 8 oz mushrooms, chopped, sauteed in a bit of bacon fat • 1 medium onion, chopped • 8 oz Cheddar cheese, grated • 8 eggs • 2 cups of milk • 1½ cups half and half • 2 tsp Worcestershire sauce • 1 tsp seasoned salt • 1 tsp dry mustard • Sea salt and black pepper to taste Grease a 9-x-13 dish. Instructions 1. Pack crumbled bread into the bottom of the dish; place bacon, Swiss cheese, sauteed mushrooms and onions over bread. 2. Beat eggs until light and fluffy; add milk, half and half, and seasonings.; pour over other ingredients. Cover and refrigerate overnight. 3. Preheat oven to 350°F; bake uncovered for 1 hour. Let it sit for 15 minutes before serving. * Bake or fry bacon until done, not overly crisp. It can be cut with scissors if it needs it. KEYWORDS best breakfast casserole, breakfast quiche casserole

Blueberry Tea Bread PRINTABLE RECIPE ▼ MAKES 1 SMALL LOAF This is a great recipe for an easy dessert, snack or breakfast. It has a soft, moist texture, a subtle sweetness from the blueberries, and a pleasant aroma. It's simple to put together, sort of like a quick bread. There is also a simple glaze recipe in the Options below. Ingredients • 1 egg • 2/3 cup sugar • 1½ cups cake flour, sift before measuring • 2 Tsp baking powder • ½ tsp cinnamon • ¾ cup salt • ½ cup milk • 3 Tbsp butter, melted • 1 tsp good vanilla extract • 1 cup fresh blueberries (if using frozen, use while still frozen) Preheat oven to 400°F; grease and flour a small loaf pan. Gather all the ingredients you will need before starting. Instructions 1. In medium bowl, beat egg and gradually add sugar while beating until mixture is smooth, light and fluffy. 2. Mix flour, baking powder, cinnamon and salt together in a small bowl, alternately add with milk to egg mixture, beating after each addition. 3. After batter is well mixed, add melted butter and vanilla; gently fold in the blueberries. Do not overmix. 4. Pour mixture into prepared pan and smooth the top; place on a rack in the middle of the oven; bake for 25 minutes or until top springs back when lightly touched. The top should be a light golden brown. 5. Remove from oven; place on wire rack to cool. This recipe makes about 8 servings. Options • Try making these in mini muffin pans for bite-size tea cakes. • For the glaze: Mix 1 cup confectioner's sugar with 1 Tbsp soft butter and enough butter and enough milk to make it spreadable. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Blueberry Tea Bread

Southern Potato Soup PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is definitely one of my comfort foods. It is creamy and thick with little chunks of tender potatoes, bacon, onions, carrots, and celery. I like to top it with bits of bacon and chopped green onions. Ingredients • 6 slices bacon*, chopped, fried, drained and crumbled (remove and set aside). Use the large pot for this, you will use it again for the soup. • ¼ cup + 1 Tbsp butter • 1 large onion, large ½-inch dice • 1 stalk celery, split and sliced (½ inch) • 1 medium carrot, ½-inch dice • ¼ cup + 1 Tbsp plain flour • 1 quart milk (may need more) • 2 tsp chicken or vegetable bouillon (I use Better than Bouillon) • 5 medium potatoes, cut into 1-inch pieces, cooked and drained. For more flavor, cook the potatoes in chicken broth or stock. • Salt and pepper to taste (if using any kind of extra flavoring, like bouillon, don't salt until the soup is done.) You will need a large pot with lid. Instructions 1. Melt butter (medium heat) in the large pot, then add onion, celery and carrots; sauté until slightly tender. 2. Remove from heat; stir in flour, mixing well until all vegetables are coated. 3. Add milk, return to medium heat, stirring constantly until mixture begins to thicken. I like using a large whisk for this. 4. Add drained potatoes and roughly mash while stirring. Remove from heat. Add three-fourths of the bacon, saving the rest for garnish. If soup seems too thick, gradually add more milk to thin until satisfied. Options • Bacon, chopped chives, sour cream, or parsley for garnish. • Sprinkling cheddar cheese on the top; adds more flavor. • You can replace up to a cup of milk with cream. • I like to use oyster crackers or Brenton Multi Grain Crackers with this. Toast points, garlic bread, and cornbread are good too! Tips • Excess fat can be reduced after sautéing bacon by dabbing the pan with a paper towel. Make sure to leave any of the bacon bits in the pan. *I have used leftover country ham, torn into bits, instead of bacon. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Potato Soup About this recipe: • Cooking potatoes in bone broth enhances the flavor while providing collagen, vitamins, and protein. • Incorporating onions, celery, carrots, or garlic will add more richness and depth to the soup. • Potato soup is a warm, comforting dish perfect for chilly days or when you're under the weather. • While shredded cheese can be mixed into the soup, it's preferable to sprinkle it on top of each portion before serving. • If you like a thick, smooth and creamy soup, use an immersion blender . It makes the process go much faster. Favorite Things from the Kitchen I love these Le Tauci bowls with handles.

This is the very best and simplest Mushroom Soup. Fresh Mushroom Soup Yes, I know you can buy it in a can, but you can make it fresh in less than 30 minutes. I ngredients • 1lb fresh mushrooms, cleaned, trimmed and chopped • 1 small onion, ¼-inch dice • 3 tbsp butter • 3 tbsp flour • 4 cups of a good beef stock • 1 cup water • 1 tsp salt • 1 cup sour cream You will ne ed a large saucepan. Instructions 1. Melt butter; cook mushrooms and onion until tender. 2. Sprinkle with the flour and cook about 2 minutes, stirring constantly. 3. Stir in stock, water and salt; simmer about 10 minutes, stirring often to prevent sticking to pan. 4. Just before serving, stir in sour cream and heat but do not bring to a boil. KEYWORDS best mushroom soup, simple mushroom soup, easy mushroom soup

Herbs According to the Oxford Dictionary, a ny plant with leaves, seeds, or flowers used for flavoring, food, medicine or perfume is an herb. That pretty well sums it up. How To Make Vanilla Vanilla seeds on the tip of a knife Mulling Spices Fragrant spices in a tiny muslin bag to use for steeping. Herbal Sachet Bags Tiny bags filled with savory herbs for cooking. Rustic Herbal Sea Salt Beautiful dried herbs being ground with a mortar and pestle.

This recipe requires more ingredients than I usually like to work with, but the result makes it worthwhile. Plus, t he leftovers freeze beautifully. I like to cook the whole recipe and then divide up the leftovers into single servings before freezing using my Food Saver . This recipe is not quick cooking like stir-fry so less tender cuts of meat can be used. Ingredients • ½ cup so y sauce • 1 Tbsp toasted sesame oil • ½ cup brown sugar, packed • 2 Tbsp ginger, peeled and finely chopped • 2-4 cloves garlic, minced • 2½ to 3 lb beef roast* or stew meat • ½ cup all-purpose flour • ¼ to ½ cup vegetable oil • 1 cup beef stock** • 2 tsp vinegar • 1 cup carrots, julienned Instructions 1. Prepare medium crockpot by using cooking spray or liner. Set to low and start. 2. Whisk together in small bowl the soy sauce, sesame oil, brown sugar, ginger and garlic until thoroughly combined; pour into crockpot. 3. In large zip bag, toss the beef with flour to coat thoroughly; discard bag and extra flour. 4. In large skillet, heat about 3 tablespoons of oil over medium-high heat. Add about half the beef, stirring to brown each piece. Transfer to crockpot and repeat with more oil and remaining beef. 5. Add stock to skillet, heat to boiling while scraping up any bits on the skillet bottom. Add to crockpot, gently stir to combine. Cover and cook on low setting up to 10 hours until beef is tender. Start checking after 8 hours. 6. Add carrots and vinegar to crockpot, stir and cook an additional 30 minutes. 7. Serve with rice or noodles. Garnish with julienned green onions or sesame seeds, Tip • The soy sauce and the bouillon contain salt to taste before adding any extra. * If necessary, cut into 1½-inch pieces or ½-inch thick slices. ** If you don't have beef stock, try Better Than Bouillon . I use it all the time and it adds great flavor. Crockpot Mongolian-Style Beef PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Facts about Crockpot Mongolian Beef • Typically served over rice or noodles. • High in protein in addition to zinc, iron, vitamin B12 and more. • Known for the savory, sweet, and slightly sticky sauce that's made with garlic, brown sugar, soy sauce, and ginger. • It's not a traditional Mongolian dish. • Since it's cooked in the crockpot, the beef has a longer time to cook so it's tender and flavorful. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Crockpot Mongolian-Style Beef