​ ​ ​ ​ 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

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