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

Southern Crockpot BBQ PRINTABLE RECIPE ▼ 8 to 12 SERVINGS This is a super simple recipe for crockpot BBQ that even a beginner can pull off if they have the ingredients. FYI, a small crockpot will not work for this recipe. Our Southern Crockpot BBQ recipe transforms simple ingredients into a delicious pulled pork meal that is suitable for many occasions. About the Ingredients: • Onions -The sweet Vidalia onions work great in this dish. Their mild and sweet flavor accents all the other ingredients. • Brown sugar -It only takes a little bit to makes a big impact. • Paprika -I use smoked for its smoky sweet flavor. • Cumin -Goes hand "n" hand with pork dishes, especially BBQ. • Pork butt -Trimmed of most of the outer fat. • Apple cider vinegar -Another ingredient that works well with pork, especially when used in the sauce like this is. • Worcestershire sauce -It definitely adds another layer of flavor to the sauce. • Crushed red pepper flakes -Adds just a little zing, but if you're not a fan, still use about ¼ teaspoon or less to enhance the flavor of the sauce for the BBQ recipe. • Dry mustard -Used in so many BBQ sauce recipes. It brings a tangy, subtle heat to the sauce. • Granulated garlic -It brings a smooth, balanced warmth and complexity to the sauce. • Cayenne pepper -Definitely adds some heat, use less or more, definitely up to you. • Try our Basic BBQ Sauce if you want something fresh and different. • I ngredients • 2 medium onions, quartered • 2 Tbsp brown sugar, light or dark • 1 Tbsp paprika, smoked if you have it • 2 tsp salt • ½ tsp black pepper • ½ tsp cumin • 1 pork butt, 4-6 lb, trimmed of all visible fat • 1 cup apple cider vinegar • ¼ cup Worcestershire sauce • 1-½ tsp crushed red pepper flakes or to taste (but don't leave out) • 1 Tbsp sugar • ½ tsp ground cumin • ½ tsp dry mustard • ½ tsp granulated garlic • ½ tsp cayenne pepper or to taste You will need a large crockpot. The crockpot liners work great for this; easy cleanup. Instructions 1. Place quartered onions in bottom of crock pot. 2. Blend together the brown sugar, paprika, salt, cumin and pepper; rub thoroughly over roast. Place roast in the crockpot. 3. Combine the remaining ingredients and mix well. Drizzle about a third of the mixture over the pork, refrigerate the remaining mixture. 4. Cook pork on low for 8-10 hours. Internal temperature should be a minimum of 165°F. I like my temperature be just a bit higher. 5. Remove meat and discard onions. Shred meat to your personal preference. You can use the vinegar mixture as is or mix with some of the juices from the crock pot (skimmed of fat) to serve on the side. Keep refrigerated when not using. Tips • I like to use a flip top bottle or a clean soy sauce bottle to serve the extra sauce as it needs to be continually mixed. • A crockpot liner will make cleanup a breeze. Our LLA Basic Coleslaw Recipe goes great with BBQ. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Crockpot BBQ

Basic Chili If you like traditional cooking, you'll love this chili. My family loves it and rarely do I have any leftovers. You can use ground chuck or a chuck roast cut into cubes. I prefer the latter. Easily serves 6 to 8 people generously. I ngredients • 3 Tbsp olive oil • 2 cups chopped onions • 4 cloves garlic, minced • 3 lbs chuck roast cut into 1-inch cubes or ground chuck • 1 (6 oz) can tomato paste • 2 Tbsp to ¼ cup chili powder (start with 2 Tbsp) • 1 Tbsp sea salt • 1 tsp pepper • 1 tsp ground cumin • 1 tsp dried oregano • 1 tsp thyme • 2 cans (15 0z) pinto beans, drained and rinsed • 1 can (15 oz) kidney beans, drained and rinsed 1 can (28 oz) crushed or diced tomatoes 2 cups beef broth, low sodium if possible 12 oz bottle beer Instructions 1. Heat oil in a large pot over medium heat; add onions a nd garlic; saute just until translucent. Remove from pot; drain. 2. Add the ground or cubed beef to the pot and brown; remove, drain and return to pot. 3. Add the tomato paste and the spices; cook while stirring for just a couple of minutes. 4. Increase heat to medium-high; stir in beans, tomatoes, broth and beer; bring to a boil. Reduce heat to low, simmer, stirring often, about 30 minutes. Garnish with shredded cheese. KEYWORDS best chili, best ever chili

C razy Green Beans My grandchildren have always loved this recipe . It contains bacon, and they LOVE bacon, and it's colorful. The fact that it also contained tiny pearl onions didn't bother them (tiny is the keyword here). It really doesn't take long to put together if you have all the ingredients. You can use fresh beans if you like but I use canned green beans for convenience. can my own beans but I do buy store brands when they're on sale. Ingredients • 6 bacon slices • 1½ cups frozen pearl onions, thawed and dried • 2 cans green beans (14.25 oz), only drain 1 can • 1 yellow bell pepper, chopped (mixed colors would be nice) • ½ tsp sea salt • ¼ tsp black pepper Instructions 1. In a large skillet, cook the bacon over medium heat until golden brown; place bacon on paper towels; remove all but 1½ tablespoons d rippings. 2. Add pearl onions and chopped peppers to skillet; cook until peppers and onions start to caramelize. Add green beans, combine and continue to cook, stirring often, until most of the water is cooked. They are best when most of the moisture is cooked out. Tips • Some grocery stores now offer colorful diced peppers in plastic containers. These work great, and it's so easy to freeze what you don't use. KEYWORDS green beans, crazy green beans

Our delicious and warming Chicken Noodle Soup. Homestyle Chicken Noodle Soup PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This is another one of my comfort foods that give me that warm and fuzzy feeling. When you're under the weather, there's nothing else like it. The nourishment that you receive from the chicken and vegetables make you feel so good. I make the base and freeze it, so all I have to do is bring to a boil and add the noodles. Do you make your own noodles? Well, it's great if you do, but if you're buying them for this soup, get the wider ones. Why? They absorb more of the flavor of the delicious bone broth or stock. Get our recipe for our rich and nutritious stock here . About the Ingredients: • Chicken: Get what you like and will eat. If you're not using stock or bone broth as the base for the soup, I suggest using cut-up chicken with the skin and bones intact. This will add so much more flavor to your soup. • Celery: The recipe says 1 stalk of celery; that should be about 8 to 10-inches long. But if you like celery, add more. • Carrot: My husband loves carrots, so I always add extra. • Onion: Usually a small onion will suffice for this recipe. Too much will overpower the flavor of the soup. • Thyme: Chopped fine if fresh and only use a pinch. • Oregano: Use a small pinch if using fresh and it's finely chopped. • Sage: This herb and chicken pair so well together. • Parsley: Large pinch of minced if doing fresh. Ingredients • 1½ lbs. of chicken, bone in, skin on (can be breasts or cut up chicken) • 1 stalk of celery, cut into ½-inch slices • 1 medium carrot, cut into ½-inch slices • 1 small onion, cut into ½-inch dice • ¼ tsp thyme • ¼ tsp oregano • ¼ tsp sage • ½ tsp parsley, fresh or dried • 5 cups water (can also use chicken stock or bone broth) • 2 tsp chicken bouillon * • 12 oz flat egg noodles, I like the wide ones, but use what you have Instructions 1. In a large pot, combine all the ingredients, except for the noodles; cover and bring to a boil; reduce heat to a full simmer. Cook about 2 hours or until the chicken is "falling off the bone". 2. Remove the chicken and vegetables from the pot; discard the skin and bones. Chop or shred the chicken into bite-sized pieces. 3. Skim the fat from the broth; discard or save for another use. Strain the stock and pour back into the pot; add chicken and vegetables; bring to a boil, then reduce heat until ready to add noodles. 4. Bring back to a boil; add the noodles then turn down the heat slightly so it won't boil over. Check the noodle package for the cooking time. Correct seasoning at this time. Options • If you prefer a soup without noodles, add more, larger pieces of vegetables. • Gnocchi is another great option instead of noodles; follow the package instructions. • Spinach works great with this soup; drop in bite-sized pieces with the noodles. • You can use homemade chicken bone broth or stock in place of the bouillon and water. • Sometimes I use 1 teaspoon of the Lite-House Poultry Seasoning blend instead of the other herbs listed. I love using it to make stuffing too! * I use Better-Than-Bouillon low-sodium roasted chicken flavor. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Homestyle Chicken Noodle Soup Favorite Things from the Kitchen I love these Le Tauci bowls with handles.

Laundry Simple DIY Laundry Detergent • I use lavender or orange essential oils because they're my favorites, but the list is endless. Just make sure that you use the real essential oil . • Storage jars in many sizes like the 1 gallon Anchor Hocking one shown above have many uses for your laundry room. • I like to use a pipette (shown in the foreground in the image below) to add the oil to the mix. Click here to print a frameable PDF of the recipe >>> A bout the Ingredients • Baking soda -Most people are familiar with this workhorse. It's a natural for cleaning and deodorizing. • Washing soda -Gives a great boost to any cleaning product. • Epsom salts -Not only helps soften clothes, but also reduces static cling and helps to remove stains. It also helps to reduce soap scum in your washer, • Kosher, white or sea salt -Keeps colors bright and from fading. • Essential oil -Each oil has it's attributes-lavender promotes calm, relaxation, and better sleep. • Moisture absorbing packs -I like the food grade packs because they keep the ingredients from clumping and I can use them in so many other things. Simple DIY Laundry Detergent Ingredients • 1½ cups baking soda (sodium bicarbonate) • 1½ cups washing soda (sodium carbonate & water) • ½ cup Epsom salts (magnesium sulfate) • ¼ cup kosher or white sea salt • 10 to 20 drops of essential oil (lavender or orange ?) • Moisture absorbing packs (optional but good to use) Instructions In a large bowl, mix all of the dry ingredients together, then the essential oil, stirring constantly as you do. Mix again until thoroughly mixed, (I like to use a whisk). Pour into jar of choice and seal, using the moistur e absorbing packs if you have them. Use 2 tablespoons for an average load. * The packs I am suggesting are food grade so they have multiple uses. Print Jump to Recipe Share Pin Share RATE Don’t love it Not great Good Great Love it

Laura Lee Alice was my maternal grandmother. She was a fabulous cook and gardener. This site is about some of her Southern recipes as well as those connecting my Southern heritage. "Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even though it may have changed from the original. We will never know the true author of the original recipe, regardless of what some may say. That's why I go back and look through the oldest cookbooks I can find. Sometimes it's not the recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within the pages. That's where the real story is, finding those simple Southern recipes." --- Mackey I enjoy keeping life simple! As a wife, mother, grandmother, and great-grandmother, I have a true passion for cooking and a dream of gardening year-round. My garden is my little escape, a place where I can unwind and connect with nature. The kitchen is my happy place, featuring a cozy corner where I love to curl up with a book—usually a cookbook, but sometimes a gardening book or seed catalog. Having grown up in the mid-south, just 70 miles from my birthplace, I cherish the tradition of having a garden, and the canning, freezing, and dehydrating that follow. And more recently, I've taken up freeze-drying and that's a whole new world to me. There's nothing quite like the satisfaction of a well-stocked pantry and freezer in the fall. I’m thankful to come from a family of incredible women, each a wonderful cook and gardener in their own right. My grandmother, Laura Lee Alice, had both a wood and an electric stove, and much of my creativity stems from her, my mother, and our Southern heritage. I am truly blessed! Keeping things simple is what brings me joy, especially in the food I prepare. I love using fresh, high-quality ingredients, and aim for my recipes to be straightforward and easy to follow. While I enjoy trying new recipes, I always find myself returning to the classics that feel like old friends. Whether you're new at cooking or have been preparing meals for many years, I hope my recipes not only inspire but bring you great joy. Like my grandmother, pictured here, I am detailed oriented and sometimes tend to take things a bit too serious, but I do love it when things work out the way I had hoped! "Mac" Blogger, Journalist, Food-Lover info@lauraleealice.com Thanks Sara for the great sketch!

Cheese Toasts 16 to 24 appetizers Such a simple little appetizer that packs a lot of flavor. KEYWORDS easy cheese toasts. Cheese Toasts Makes 16 to 24 appetizers Ingredients • ½ cup grated onion (finely chopped) • 1½ cups parmesan cheese, grated • ½ to ¾ cup mayonnaise • 1½ tsp Worcestershire sauce • Party rye or Pumpernickel cocktail bread Turn oven to broil. You will a need parchment lined baking sheet. Instructions 1. Combine the first 4 ingredients; spread on bread . 2. Place bread on prepared baking sheet; broil until lightly browned. Watch carefully to avoid over-browning. Options • I like to add a small amount (¼ to ½ teaspoon) of finely minced horseradish; it doesn't take very much. • Garnish with sliced ripe olives, green olives, fine strips of sweet peppers or jalapenos. • Can be prepared ahead, placed on baking pan, wrapped securely in plastic wrap and refrigerated. Set out 10 minutes before broiling. • Try other cheeses for this recipe, maybe Gruyère, Swiss, or Cheddar. KEYWORDS cheese toasts, cheesy tidbits, simple cheese toasts Share Pin Share Jump to Recipe▼ PRINT

The best and Simple Sugar Cookies that anyone can bake. Simple Sugar Cookies I LOVE this recipe! It is slightly different from some of the other recipes though. First, the cookies don't get brown on the bottom. Second, they keep their shape while baking. That's why I like to use this recipe to make the cookies that I will be icing, especially with flood icing. About the Ingredients • B utter -Use unsalted butter if possible; otherwise, omit the salt in the recipe. • Sugar -Measure carefully and level off. • Egg -I use large or extra-large eggs. • Vanilla -Use a good quality or make your own, recipe here . • Flour -All-purpose or plain flour works best. • Baking powder -Always use fresh, check the date! • Salt -I like sea salt or kosher salt. With this recipe you can place the unbaked cookies close together, see above. I like to place them ½-inch apart. Simple Sugar Cookies Ingredients • 1 cup butter • 1 cup sugar • 1 large egg • 2 tsp of a good vanilla • 3 cups flour • 2 tsp baking powder • ½ tsp salt Preheat oven to 350°F. You will need a couple of baking sheets and parchment paper. Instructions 1. In a large mixing bowl, beat the first 4 ingredients until fluffy, scraping the bowl 2 times. 2. Add the next 3 ingredients that have been whisked together and and mix until the dough comes together; be patient, it will come togther. 3. Remove a piece of dough and place it on a piece of floured parchment paper that has been placed on the counter. Lightly sprinkle flour on the dough and roll it out to a little less than ¼-inch thick. I use new wooden paint sticks as a guide to roll on. Dip your cookie cutter in flour and cut out the desired shapes. The shapes can be ½-inch apart or a little less. Remove the dough pieces in between the shapes and dust off the excess flour before returning to the bowl. Lay the parchment with the cookies on the baking sheet; bake for 8 to 10 minutes until set. Don't wait until they brown. Tips • If you're not decorating, the cookies can be lighly sprinkled with granulated sugar (colored or plain) before baking. KEYWORDS best sugar cookies, easy sugar cookies, simple sugar cookies

Useful cooking terms to use in the kitchen. Common Cooking Terms for Sauces & Gravies One of the hardest things for anyone to learn is how to make sauces and gravies. Some sauces just involve cooking liquid at a simmer until the sauce thickens (tomato sauce, spaghetti sauce), others involve thickening with a mixture of flour and fat. Two things I can't do without when making these are a good heavy- bottomed pan and a sturdy whisk . They make the process so much simpler. Holy Trinity This is a term you often hear in Southern cooking, especially in the deep South. It simply means a mixture of onions, celery and green pepper, primarily used as a sautéed base for many Southern dishes, like beans and rice. Mirepoix Similar to the Holy Trinity, it's a sauteed mix of 2 parts onion,1 part celery and 1 part carrots, cooked until done but usually not browned. The vegetables are all cut the same size (¼ or ½-inch) , making it easier to cook. This mixure of sautéed vegetables is the base for many recipes of Southern cooks. Roux My mother (and I'm sure my grandmother) had been making a roux for years and never knew what it was called. Especially when they made gravy, because that was a big thing at our house. Roux is simply equal parts of fat and flour that is cooked over heat (usually medium) until it's smooth and the "raw flour" taste is gone. I use a whisk, constantly mixing and gradually adding the liquid until I get the consistency that I like. Butter, oil or bacon fat are the ones I use most often. Most ofter, milk was the liquid that was added to the fat mixture. The longer you cook roux (before adding the liquid), the darker it gets and the flavor deepens at bit. White sauce (or Béchamel) is from the French cuisine and is the base for a lot of their dishes. For a small amount, start with 1 tablespoon each of fat and flour. For something like Country Style Steak, I use ¼ cup of each and add milk as my liquid. Deglazing If you've seen anyone make gravy after cooking bacon or sausage, then you're familiar with deglazing. When you cook or sear most meats, they leave tiny bits of flavor stuck to the pan. The experts call that "fond". If you're going to make gravy, after cooking the meat, remove any excess fat and burnt bits that won't be used by dabbing with a paper towel. (Or carefully pour it out and strain if saving for later use.) Add a little water to the pan and bring to a simmer, then start gently scraping the bottom of the pan; let it cook down a little bit before adding the liquid for the gravy. Then continue cooking, and whisk while adding the liquid a little at a time until it reaches the consistency you like. For other ideas on a form of de glazing, check out my simple recipes for Lemon Chicken and Chicken Picatta . KEYWORDS mirepoix, holy trinity, roux, deglazing

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