The very best Fried Onion Rings. The Best Fried O nion Rings 6 servings Ingredients • 1½ cups all-purpose flour • 1½ cups beer, active or flat • 3 large yellow onions, cut into ¼-inch slices, separated into rings • 3 to 4 cups of a good oil; I use peanut oil You will need to allow at least 3 hours for the batter to sit. Instructions 1. Whisk together flour and beer in a medium bowl; cover and let sit for at least 3 hours. 2. Preheat oven to 200°F. Lay several layers of paper towels on baking sheet to drain onion rings. 3. Add oil to a large deep pot or fryer to reach about 2 inches; heat to 350°F. 4. With tongs, dip onion rings into batter; let drip briefly and place in hot oil; turn once; fry until golden. Drain on paper towels and place in preheated oven to keep warm. KEYWORDS best fried onion rings, fried onion rings,

Basic instructions on how to make kefir, a fermented milk-based drink. Kefir (basics) PRINTABLE RECIPE ▼ MAKES 1 QUART This is something that I discovered just a couple of years ago, but it's been around for a very long time. And it has become my new best friend. Kefir (kuh-feer) is a fermented drink that is usually made from milk, but it can also be made with water. It is full of good bacteria that are healthy for our digestive and immune systems. You can buy it ready-made at specialty markets or health food stores, but I like mine better, mostly because it's less expensive but also I know what's in it. There are several great articles out there on the benefits of Kefir, one of which is from Medical News Today . You will need the starter and milk, juice, or coconut water. The starter c ulture (grains) can be used multiple times, by using the same kind of liquid that was used before. Kefir is an anti- inflammatory and probiotic- rich drink and it's fast becoming a superfood. The starter grains of Kefir are a very complex group of milk proteins, yeast, bacteria, and complex sugars. They are necessary to ferment the milk and have no gluten in them. They are removed at the end of the fermenting process by straining and can be used again. Milk Kefir is a little stronger than yogurt, more tart and tangy to me. If you like yogurt, then you will definitely like the milk kefir. It makes a great smoothie when mixed with fresh fruit and a little bit of honey. The Water Kefir is great for those who are lactose-intolerant or vegan. Even though it has fewer strains of yeasts and bacteria than the milk kefir, it still has enough for a healthy gut. I like to make mine with Coconut Water or Coconut Milk. Favorite Things from the Kitchen LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Kefir (basics) Ingredients • Starter culture (I use this one from Cultures for Health ) • Pasteurized whole milk*, juice, coconut milk or coconut water You will also need: • Glass jar (1 quart) • Coffee filter, or clean fabric square • Rubber band • Mesh strainer Instructions 1. Pour one quart of your choice of liquid into your glass jar. Add 1 packet of the kefir starter culture and stir gently until dissolved. 2. Cover with a coffee filter or cloth and secure with a rubber band. Place it in a warm place to sit for 12 to 18 hours. A temperature of 72-74°F is suggested, but I just sit mine in a warm place that's out of the way. 3. When the time is up, here's what to look for to see if it's finished: • Milk will increase to at least the thickness of heavy cream. • Coconut milk will not thicken, but will have a sour, not-to-sweet aroma. • Juice or coconut water will become cloudy and not as sweet. 4. To store: cover with a tight lid and refrigerate for two weeks, saving ¼ cup to culture** again. * Do not use ultra-pasteurized milk or UHT. ** Mix your ¼ cup of culture with your liquid of choice (same as before) and stir. Repeat steps 2, 3, and 4 of the instructions.

Gardening We live in a crazy world and it's almost impossible to predict what will happen tomorrow. Our life has always been a simple one even when it was suggested we do otherwise. Our children are grown and have moved away so the decision to live a simpler life was an easy one. I love cooking but gardening is a very close second. Share our gardening journey as we navigate the seasons here in the western piedmont of North Carolina. As a child, my family always had a garden and like most of our neighbors, we "put up" as much as we could. And even though it's just the two of us now, we still do the same thing. Garden Plans 2024 Hydrangeas & Peonies Garlic For Your Garden Planting Potatoes

This site is about connections to tried and true Southern recipes and adapting them to today's cooking methodology. Contact Us If you have any questions or ideas, you can send them here. We would love to hear from you if you have any ideas or simple Southern recipes. Get in Touch! lauraleealicecooks@gmail.com First Name Last Name Email Message SEND Thanks for submitting!

Roasted Vegetables Roasting is one of the easiest and simplest ways to prepare vegetables. Some e xamples of root vegetables are potatoes, carrots, parsnips and turnips. There are many others like broccoli, asparagus and more, but see the list below for prep and cooking time. Your choice of vegetables ( 2-3 pounds), cut as below either cubed, wedges, slices or diagonal pieces, depending on the shape of the vegetable. I usually cook at 425° F . See list below for estimated times, keeping in mind that some will cook faster than others. It is best to roast similiar vegetables together. For seasoning start with ¼ cup good olive oil, salt, pepper and vegetables (that will roast for the same amount of time) tossed together in a large ziptop bag. Spread out onto a foil-lined large sheet pan(s). Asparagus leave whole or cut into 3 -inch pieces, 10-15 minutes Beets cut into 1 -inch wedges, 30-45 minutes Bell peppers cut into ¾ -inch piece, 10-20 minutes Broccoli cut into 1- inch pieces, 15-25 minutes Brussels sprouts halve (large) or leave whole, 15-25 minutes Carrots cut into diagonal 1½ - pieces or ½ -inch slices, 20-35 minutes Cauliflower cut into 1 to 2-inch pieces, 15 -25 minutes (See Image 1) Onions cut into wedges, 25-35 minutes Potatoes or sweet potatoes cut into 1 -inch cubes, 30-45 minutes Parsnips cut into ½ -inch slices, 20-35 minutes Summer squash (yellow or zucchini) cut into ¾ -inch pieces, 10-20 minutes Tomatoes cut into quarters, 15-20 minutes Cherry tomatoes leave whole, 15-20 minutes Winter squash (butternut, acorn) cut into 1 -inch pieces, 20-40 minutes Options You can add chili powder, (smoked) paprika, cayenne, granulated onion or garlic insmall amounts to the seasoning. Limit to ¼ tsp per spice. Walnute or pecans are good to roast along with vegetables ssuch as sweet potatoes and broccoli . Image 1

​ ​ ​ ​ 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        ​ ​ ​ Breakfast Breakfast Casserole Fruit Salad Waffles Easy Pancakes

Banana Nut Bread PRINTABLE RECIPE ▼ Banana nut bread is a simple pleasure that combines the sweet aroma of ripe bananas with the rich flavor of toasted nuts. Each slice is a warm hug for your taste buds, perfect for breakfast or a cozy afternoon snack. Whether you enjoy it fresh out of the oven or toasted with a pat of butter, it's a timeless classic that never disappoints. Enjoy the comforting goodness of this easy recipe. About the ingredients . . . • Butter- Adds flavor and moisture to this recipe. • Eggs- You can use large or extra large. Eggs add structure and bind the ingredients of this recipe. • Bananas- Ripe bananas are perfect for this recipe because they are sweeter. • Buttermilk- Is slightly tangy so it balances the richness of the butter and the sweetness of the bananas. • Vanilla- Acts as a flavor enhancer and has a rich, pleasant smell. • All-purpose Flour- A versatile ingredient that provides structure and a soft, smooth texture. It also has a mild taste that doesn't interfere with the flavors of the recipe. • Sugar- Not only adds sweetness, but helps in browning and moisture retention. • Baking soda- Acts as a leavening agent and helps the texture of the bread to become more tender. • Sea salt- Has a more refined taste than table salt. • Nuts- Pecan or walnuts are great choices. Other recipes you might like . . . Apple Muffins -These are moist, dense and flavorful. Best Pumpkin Bread -Moist and dense texture with a sweet and spicy taste Strawberry Streusel Muffins -These are soft with a buttery streusel crunch. English Muffin Loaf Bread -They have all the characteristics of English muffins What I like about this recipe: • With butter, bananas and buttermilk in the ingredients, you know it's going to be moist and flavorful. • You can actually taste the bananas in this bread. • The nuts give a textural crunch and flavor. • It makes 6 to 8 generous servings. Options • ½ cup dried cranberries or fresh cranberries that have been halved • Grated zest from 1 orange • ½ cup diced apple • ½ cup chopped dates Grease and flour your loaf pan. line with parchment for easier removal (optional). Try our recipe for Pan Release . Add your dry ingredients-flour, sugar, baking soda and sea salt. Stir until just mixed. Pour into the prepared loaf pan. Bake for 50 minutes to an hour. Start testing for doneness by using a toothpick at the 50 minute mark. RATE Don’t love it Not great Good Great Love it Mix the wet ingredients together-butter, eggs, bananas, buttermilk and the vanilla. Fold in the nuts. Moist and tender. PRINT Banana Nut Bread 6 to 8 servings Ingredients • ¾ cup butter, melted and cooled • 2 eggs, room temperature • 1 cup mashed bananas (about 2) • 5 Tbsp buttermilk (¼ cup + 1 Tbsp) • 1 tsp vanilla • 1¾ cups flour • 1½ cups sugar • 1 tsp baking soda • ½ tsp sea salt • 1 cup nuts, chopped Preheat oven to 350°F. You will need a greased and floured 9 x 5-inch loaf pan. You can line with parchment for easier removal. Instructions 1. In a large bowl, mix the butter, eggs, bananas, buttermilk and eggs thoroughly together. For this step I use a hand mixer. 2. Sift the flour, sugar, baking soda and sea salt into the banana mixture; stir until just mixed; fold in the nuts. 3. Pour into the prepared loaf pan and smooth the top. Sprinkle with additional nuts (optional). Bake in preheated oven for 45 minutes to 1 hour; check for doneness with a toothpick. Let sit in pan 10 minutes; turn out onto rack or plate to finish cooling. I like to wrap in plastic wrap while still slightly warm to preserve the moistness.

Pasta This is your Project Page. It's a great opportunity to help visitors understand the context and background of your latest work. Double click on the text box to start editing your content and make sure to add all the relevant details you want to share. Egg Noodles This recipe makes that beautiful golden color that is so familiar with egg noodles. Homemade Pasta This is a great recipe for making fettuccine, linguine, ravioli, bowtie or lasagna and more. It can be made by hand, bread machine or mixer. Project Name This is your Project description. Click on "Edit Text" or double click on the text box to start. Project Name This is your Project description. Click on "Edit Text" or double click on the text box to start. Project Name This is your Project description. Click on "Edit Text" or double click on the text box to start. Project Name This is your Project description. Click on "Edit Text" or double click on the text box to start.

Organization I have learned that an organized home is most often clutter-free. Also, I have heard that we spend the first two-thirds of our life collecting stuff and the last third, getting rid of it. I can truly believe it! Keep it simple as they say! I do know that as I have gotten older, and there are no children at home, it is much easier to stay organized. Mostly because I have thrown away or donated something every week. I keep an empty paper grocery bag with handles nearby to place donations in. So often we have collections that are packed away, sometimes never to be seen again! Part of my problem is that so many of these things that I'd kept have a memory associated with them. And one thing that I have come to realize is that it's my memory and no one else's. So I decided some time ago to "let it go". There is a saying that's been around a while that says, "One man's trash is another man's treasure".

The very best Southern Pot Roast, comfort cooking. Southern Banana Pudding PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Southern Banana Pudding PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Sunday Pot Roast PRINTABLE RECIPE ▼ 6 to 8 SERVINGS When I was growing up, Sunday lunch (one or two in the afternoon) usually meant fried chicken or maybe chicken and dumplings. Steaks were unknown at our house, but stew beef was prepared on a regular basis. But my favorite (and my dad's) was the Sunday Pot Roast made by my grandmother. It was usually a large roast, browned and then cooked with all its glorious juices until it was fork tender. It would literally melt in your mouth. She quite often served it with mashed potatoes and green beans (both from the garden). This is close to that recipe. My family loves it, and I hope yours will too! Favorite Things from the Kitchen I like to use a chuck roast when preparing this recipe (above), but use what you feel comfortable using. I also like to use these herbs when cooking this recipe --- oregano, thyme, and paprika. You could also add rosemary. Since I use an immersion blender to prepare the gravy, I know all the pieces will be emulsified into the mixture. For Your Information: Beef roasts will shrink around 25-30% when cooking, so plan ahead when choosing one to cook. Allow ½ to ¾ lb. per person. The leaner cuts shrink a little less than the fattier ones. Heat causes the fat in the meat to melt and drip away, and the meat itself loses moisture, leading to shrinkage. Leaner cuts, like sirloin or bottom round, will shrink less than fattier cuts, like brisket or chuck. Moist cooking methods, like braising or roasting help to minimize shrinking. How to sear the roast: • Pat dry and season generously with sea salt and cracked pepper. • Allow the roast to sit at room temperature for about 30 minutes to an hour before searing which helps it cook more evenly. • Heat the pan until it's very hot; use an oil that has a high-smoke-point. • Place the meat in the hot pan, fatty side down if possible. Do not move it around. Give the first side a chance to sear; it should remove easily from the pan when ready. Flip and sear the other side(s). Long tongs are handy for this step. Finish as it states in the recipe. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Sunday Pot Roast Sunday Pot Roast Ingredients • 1 beef roast (4 to 5 lbs.), allowing ½ to ¾ pound per person. • Cooking oil (for browning) • 1 cup chopped onions • 1 cup chopped celery • 1 cup chopped carrots • 1 cup beef or chicken stock** • 1 cup of a good cooking wine (or stock) You will need a large heavy pot with a lid, like a Dutch oven. Instructions 1. Add about ¼ cup oil to pot; cook the roast on medium high to get a good browning (searing) on all sides. 2. Remove roast and set aside; add vegetables to the pot; stir until they start to turn brown. Add the roast back to the pot along with the stock and wine. Add enough water to just cover the roast; add cover. 3. Simmer 3 to 4 hours (or longer); turning the roast once. Carefully remove the roast to a warm platter and let rest. To thicken stock, mix ¼ cup water with 2 Tbsp flour; blend thoroughly. Add to stock. Tips & Options • Browning the vegetables will give the gravy more flavor. • I use Better than Bouillon when I don't have stock. • I like to quarter my onions and set the roast on top to cook. The vegetables are there to give flavor. After I remove the roast, I use my immersion blender as I add the flour and water to make the gravy. • Mashed potatoes or noodles are a great side for this recipe. Roasted vegetables like potatoes, carrots, broccoli or Brussel sprouts work well too.

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