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

Best brownies ever! Sally's Brownies PRINTABLE RECIPE ▼ MAKES 28 ( 2-inch) This recipe honors of my great aunt Sally. I don't remember very much about her, but I do know that she loved chocolate. And she cooked the only bear meat I have ever eaten (once). And yes, it did taste like chicken! Like most women in my past, she cooked what was hunted, raised, or sometimes given. Very little ever went to waste. Tips • It's important to preheat the oven for this recipe. • I added ½ cup semisweet chocolate chips (optional) to this recipe. (Because I like chocolate too!) • Nuts are optional of course. • These are good drizzled with caramel! • I like to drizzle chocolate over the tops and then sprinkle with flaky sea salt. Ingredients Makes 28 (2-inch) brownies • 1 cup butter, room temperature • 2 cups sugar • 4 eggs • 1 cup all-purpose flour • 6 oz unsweetened chocolate, melted and divided ( Save 2 ounces for topping) • 1 cup pecans or walnuts, chopped (optional) • 1½ tsp vanilla (see our recipe here) Preheat oven to 325°F. You will need a greased 9-x-14 baking dish or pan. Instructions 1. Beat the butter and sugar together; add eggs, one at a time, beating well after each one. 2. Add flour and 4 ounces of chocolate beat until well blended. Stir in nuts and vanilla. 3. Scoop into the prepared pan; smooth top with a spatula. Bake for 30 to 35 minutes. Cool in pan; add topping of your choice (below). Topping 1 • 1 cup powdered sugar • 4 Tbsp butter, softened • Cream • 2 oz melted chocolate (from recipe above) 1. Mix the butter and sugar together; add cream, little by little, while beating until it's the consistency for spreading. 2. Spread on top of brownies; drizzle the 2 ounces of saved melted chocolate into swirls or zigzags, up to you. When icing is set, cut into 2-inch squares. Store, after cooling, in an airtight container. Topping 2 • 2 Tbsp butter, softened • 2 cups powdered sugar • ½ tsp vanilla • 2 to 3 Tbsp cream • ½ cup chopped pecans 1. In a small bowl, stir the first 3 ingredients together; add cream until it's of spreading consistency; stir in pecans. Spread and cut as above. Done! Ready to bake! LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Sally's Brownies Favorite Things from the Kitchen

A Loaded Sloppy Joe sandwich. Loaded Sloppy Joes 6 servings This recipe will become a mainstay once your family tastes it. I serve it over split, toasted buns. It is very satisfying when served with chips and pickles on a cold rainy day. About the Ingredients: • Onions : This recipe definitely calls for onions. They add so much flavor, especially when combined with the green peppers. • Green peppers: Great taste and adds a pop of color. • Ground beef: I use beef that's 80% lean. • Diced potatoes: These should be cooked (sometimes I use cooled baked potatoes) with a ½-inch dice. You don't want large pieces for this recipe. • Diced tomatoes or tomato sauce: I prefer the diced tomatoes, drained (save the liquid for use later in this recipe). If using the tomato sauce, start with half a can and add more later if the mixture needs it. • Mushrooms: Canned pieces or fresh cleaned and chopped • Paprika: If you have smoked paprika, use it. • Chili powder: Keep it to ¼ teaspoon for this recipe. • Yellow mustard: A product like French's prepared mustard. • Worcestershire sauce: Optional, but adds a pop of flavor. • Brown sugar: Since it's made with molasses, it adds some extra depth and flavor. • Black Pepper: I like to use fresh ground pepper if I have it. • Sea salt: It doesn't take much. KEYWORDS loaded sloppy joes, sloppy joes recipe, homemade sloppy joes, ground beef, tomato sauce, worcestershire sauce, tomato paste, green pepper Loaded Sloppy Joes 4 servings Ingredients • ¼ cup onions, ½-inch dice • ½ cup green peppers, ½-inch dice • ½ pound ground beef • 1 cup diced cooked potatoes, ½-inch dice • 1-14.5 oz can diced tomatoes or 1-15 oz can tomato sauce • ¾ cup mushrooms, canned (drained) or fresh, diced (optional) • ¼ teaspoon paprika • ¼ teaspoon chili powder • 1 teaspoon yellow mustard • 1 teaspoon Worcestershire sauce (optional) • 1 teaspoon brown sugar • ¼ teaspoon black pepper • ¾ teaspoon sea salt Instructions 1. On medium heat, sauté the beef for about 5 minutes; add the onion, green pepper and potatoes; sauté until the meat is browned (about 5 minutes); drain well on paper towels. 2. Return beef and vegetables to the pan. Add the remaining ingredients to the beef mixture; cover; cook over low heat for 15 to 20 minutes. 3. Remove the lid and continue cooking until the mixture is the consistency you want. Usually just cooking until the excess moisture is gone does the trick. If needed, add the extra juice from the drained diced tomatoes. Jump to Printable Recipe▼ Share Pin Share

Great ways to cook and serve bacon! Bacon! I used to think that bacon belonged in it's own food group because nothing rivals the smell of bacon cooking (my opinion). A few years ago I went to a gathering and on the table was a beautiful array of finger foods. Placed thoughtfully throughout were glasses full of bacon, in different flavors, standing at attention. And oh, they were so good! My curiosity got the best of me so I decided to research all the possibilities of this savory, meaty snack. Two things I've learned along the way are to always line our baking pans with foil, then parchment paper and don't use thin bacon. Also use the leanest bacon that you can find. A rack can be used underneath but sometimes I choose to crumple the foil and then slightly smooth it out to elevate the bacon. Also, keep an eye on it while cooking to keep from overbaking. You want it brown and slightly crisp but not falling apart. FYI • I like to cover my pans with foil, then parchment to make cleanup easier. It's a personal choice. Bacon! Preheat oven to 350°F. It should take 1 full sheet pan or 2 half-sized sheet pans lined with foil and parchment paper for each pound of bacon. Do not overlap the slices. Bacon with Brown Sugar Ingredients • ¼ cup yellow cornmeal, not self-rising • 3-4 Tbsp brown sugar • Black pepper, to shake on top • 1 lb thick-sliced bacon You will need a full baking sheet or two half sheet pans, lined with foil. Instructions 1. Preheat oven to 350°F. Combine the cornmeal and brown sugar. Dredge the bacon slices in the mixture, slightly shaking to remove the excess. 2. Place the bacon on the foil-lined baking sheets, leaving space between. If using racks, grease them before using so the bacon won't stick. 3. Bake at 350°F for 40 minutes until medium to dark brown and slightly crisp, checking often. (I start checking after 25 minutes) Let cool about 5 minutes before moving to layers of paper towels to drain. Bacon with Maple Syrup Ingredients • 1 lb thick sliced bacon • ¼ to ½ cup PURE maple syrup Instructions 1. Preheat oven to 400°F. Arrange bacon on the prepared pan, making sure to keep pieces separate. Bake for 15 minutes; remove from oven; drain fat. 2. Reduce oven temperature to 350°F. Brush maple syrup over the bacon; bake for 15 minutes. Flip bacon over; brush with maple syrup; bake for about 15 minutes. From this point on, watch carefully to make sure the bacon doesn't burn or get too brown. 3. Continue baking until bacon looks like mahogany, just a few more minutes. Keep a close watch during the last few minutes to keep from getting too brown. Transfer to greased racks to cool. Options • You can dip bacon from the above recipes into chocolate, I prefer halfway. Let drip briefly then lay on parchment paper to harden. Drizzled white chocolate would look amazing! • You can also dip plain bacon that has been baked. • For a little zing, you can add up to ¼ tsp of cayenne pepper to either recipe. Usually a small pinch will do nicely. Tips • I love to use wine or highball glasses for displaying my bacon. • A couple slices on a dessert plate with maybe some cheese straws would brighten up a place setting or place a piece or two along side a dessert. Yum! Share Pin Share Jump to Printable Recipe▼ Bacon with Maple Syrup! RATE Don’t love it Not great Good Great Love it PRINT Before Baking! Perfectly Cooked Bacon!

Condiments, Marinades & Dressings Sweet Onion Dressing Blue Cheese Dressing (1) Blue Cheese Dressing (2) Russian Dressing Thousand Island Dressing Peanut Sauce Garlic Parmesan Dressing Fresh Buttermilk Dressing Bacon Dressing Cucumber Dressing French Salad Dressing Sweet & Sour Salad Dressing Flank Steak Marinade

Basic Apple Muffins that are quick and easy to prepare. Basic Apple Muffins Makes 12 muffins This recipe, like most on my website, is a made-from-scratch recipe. Which means it is made from simple, easily obtained ingredients. I like simple, I like easy, but most of all, I like ingredients that have names that I can pronounce. About the ingredients • Baking mix -There are several on the market or make your own with our our instructions here . • Apples -Honey Crisp or Gala apples are good to use but any apple with firm flesh will do. • Cinnamon -Use a really good quality and fresh, it does make a difference in flavor. You can also substitute apple pie spice. • Flavoring -I like to use my own vanilla ( recipe here ) or Amaretto (almond liqueur. Basic Apple Muffins Ingredients • 1 egg • 2/3 cup whole milk • 2 Tbsp melted butter, cooled • 1/3 cup sugar • 1 tsp of a good vanilla • 2 cups baking mix • 2 tsp of a good cinnamon or apple pie spice • 1 medium apple, chopped (½-inch dice) Preheat oven to 400°F. You will need a 12-cup muffin pan, only grease the bottom. If using paper liners, grease the insides. Instructions 1. In a medium mixing bowl, mix the first 4 ingredients until well combined. Stir in the rbaking mix and spice until moistened; fold in apple. 2. Place equal amounts of batter into each cup of the muffin pan; bake until golden brown about16 minutes. Cool; store in sealed container. Options • You can add ½ cup chopped nuts, ¼-inch dice to the batter. • Add a pinch of sparking sugar sprinkled on top of each muffin. • Amaretto or almond extract can be used instead of vanilla. • Raisins or chopped dates are great additions too! KEYWORDS basic apple muffins, simple apple muffins, best apple muffins PRINT Jump to Printable Recipe▼ Share Pin Share

There’s Nothing Here... We can’t find the page you’re looking for. Check the URL, or head back home. Go Home

Easy Beef & Broccoli PRINTABLE RECIPE ▼ 4 SERVINGS Serves 4 generously Definitely not a Southern dish, but it's very much enjoyed at our house. This is a simple recipe, but it may have ingredients that you don't usually keep in your pantry. I prefer to serve it with jasmine rice, but any white rice should work. This recipe calls for flank steak, and I know it's usually not overly tender, but it is tenderized briefly in the sauce. It's cut across the grain, so if using a different cut of meat, keep that in mind. Ingredients • ¼ cup light brown sugar, packed • 2 T bsp cornstarch • ¼ tsp garlic powder • ¼ tsp ground ginger • ½ tsp chile-garlic sauce • 2 Tbsp oyster sauce • 3 Tbsp soy sauce • ¾ lb flank steak, cut along grain into 3-inch strips, then ¼ -inch slices across the grain* • 2 Tbsp vegetable oil • 1 broccoli crown ( ½ lb) cut into bite-sized pieces (I've used frozen too, rinse with cold water; drain; pat dry and cut into pieces) • You will also need cooked rice (2 to 3 cups) and garnishes like thinly sliced carrots or scallions. Instructions 1. Whisk the brown sugar and next 7 ingredients in a large bowl; put ¼ cup in a small bowl; set aside. 2. Add the steak to the remaining sauce in the bowl; toss; set aside for 5 minutes. 3. Heat oil to medium-high in large skillet; add steak in single layer; sear; toss, then sear other side. 4. Add broccoli and reserved sauce; stir to combine and cover; cook until broccoli is crisp and tender and beef is cooked through but not overdone, 3 to 5 minutes. Remove from heat. Serve over cooked rice and top with garnishes. Options • Just about any kind of thin noodles would be great to serve with this dish instead of rice. • Stir Fry noodles are another option to use.. Most grocery stores have them but you can a lso find them here . In a pinch, I've used spaghetti and it worked out fine. *Flank steak has a definite grain; that's why it works so well in this dish. Keywords stir fry, broccoli, beef S tir Fry Pepper Steak Serves 4 generously This recipe goes very fast when cooking. If you're not proficient using a wok or don't have one, just use a large skillet. I did that for years and it worked fine. I bought an electric wok several years ago and love it! Ingredients • 4 tsp soy sauc e • 1 Tbsp rice wine • 1 tsp cornstarch • ½ tsp black pepper • 12 oz flank steak ( slice with grain into 2-inch wide pieces; then cut across the grain into ¼-inch pieces) • 3 Tbsp soy sauce • 1 Tbsp water • 1 Tbsp cornstarch • 2 tsp vegetable oil • 1 tsp oil • 1 large onion (quartered, sliced into thin strips, about ¼-inch) • i bell pepper (quartered, sliced into thin strips, about ¼-inch) Instructions 1. In a medium b owl, mix the 4 tablespoons soy sauce and the next 3 ingredients; stir in beef slices; set aside. 2. In a small bowl, mix 3 tablespoons soy sauce and the next 2 ingredients; set aside. 3. Heat wok on high heat, swirl in 2 teaspoons oil; add the beef spreading evenly around wok; cook for 20 seconds, letting beef brown. Stir meat for another 2 minutes; transfer to plate. 4. Add 1 teaspoon oil to wok; add peppers and onions; stir and cook for 4 to 5 minutes. 5. Add beef to wok, add sauce and stir fry about 30 to 45 seconds until slightly thickened; remove from heat. Sauce will continue to thicken after removing from heat. Options • Chopped tomatoes or halved cherry tomatoes are so good with beef and peppers. Add them with the beef (step 5) to the wok, this way they won't overcook and fall apart. KEYWORDS stir fry pepper steak, stir fry Crockpot Mongolia n-Style Beef Serves 6 to 8 This recipe requires more ingredients than I usually like to work with, but the result make it worthwhile. I like to cook the whole recipe and then divide the leftovers into single servings before freezing. They freeze beautifully and it's easier when I use my Food Saver . Ingredients • ½ cup soy sauce • 1 Tbsp toasted sesame oil • ½ cup brown sugar, packed • 2 Tbsp ginger, peeled and finely chopped • 2-4 cloves garlic, minced • 3 lb beef roast * or stew beef • ½ cup all-purpose flour • ¼ to ½ cup vegetable oil • 1 cup beef stock ** • 2 tsp vinegar • 1 cup carrots, julienned (optional, but adds color and flavor) • Cooked rice or noodles Instructions 1. Prepare medium crockpot by using cooking a spray or liner. Add ½ cup water, set to high and start. 2. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, ginger and garlic until thoroughly combined; pour into crockpot. 3. In a large zip top bag, toss the beef with the flour in a zip-top bag; discard any extra flour. 4. In a large skillet, heat about 2 tablespoons oil over medium-heat; add half the beef stirring to brown each piece. Transfer to crockpot, finish browning remaining beef, adding more oil when needed. 5. Add stock to skilllet, heat to boiling while scraping up any bits on the skillet bottom. Add to crockpot, gently stirring 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 thinly sliced green onions and/or toasted sesame seed. *If necessary, cut into 1½-inch cubes or ½-inch slices (see picture) . **If you don't have beef stock, try Better Than Bouillon . Tips • The soy sauce and the stock/bouillon contain salt so taste before adding any extra. KEYWORDS best mongolian beef, best crockpot mongolian beef

There’s Nothing Here... We can’t find the page you’re looking for. Check the URL, or head back home. Go Home

Share Pin Share Fermented Salsa I like salsa just as it is but I like fermented salsa even more. Fermentation is a natural process that uses naturally occurring beneficial bacteria and yeast. Together they transform certain foods into a slightly tangy and very nutritious delight. And it only takes a day or two! You can make your own salsa or you can buy it in the produce section of your grocery store where it's made fresh. Do not use the salsa that comes in jars. Tools you will need: • Jars -I like to use pint jars unless I am doing a large quantity. I also like to use the large mouth jars; just makes it easier. • Airlock lid -This is very important and necessary. Above I show two kinds- an airlock lid (left) and a pickle pipe with a ring (right). I have used airlock lids for several years, especially when I make kraut but they are unavailable right now. I will be trying out the other one soon. • Weights -For years I used small smooth rocks but now I use glass weights . They make the job so much easier. • You will need some type of a tampe r, but I use a wooden spoon and press down on small layers as I go along. When I am about an inch from the top of the jar, I add the glass weight and press down one final time and put on one of my airlock lids. • You can buy the whole fermentation kit here . It's the best way if you're starting out. • All you need for Fermented Salsa are fresh salsa (our recipe below) and sea salt. I use about one level teaspoon of sea salt for each pint of salsa. You need the salt to draw the moisture from the vegetables. • Pack into jars, tamping down as you go, until you reach about an inch from the top. Place the glass weight on top of the salsa and press down until you see the juice. It's important that all the salsa is sunmerged below the weight. • Ferment for up to two days, tasting after the first day until the taste suits you. When done, take out the weight and screw on a solid top. It will keep in the refrigerator for several months. Check often for spoilage-mold on top, bad smell or funky taste. • The jar does not have to be full to be able to ferment. The ingredients just have to be covered by liquid and topped with a glass weight. • Fermented Salsa boosts your immune system and is full of probiotics, enzymes, plus vitamins that will support your gut health. KEYWORDS best fermented salsa, easy fermented salsa Jump to Recipe Fermented Salsa This recipe should make about 1½ pints, depending on amount of ingredients. Ingredients • 2 cups chopped tomatoes (2 to 3 medium to large) • ½ to 1 whole onion, ½-inch dice (depending on taste) • 1 small green bell pepper, ½-inch dice • ½ to 1 whole jalapeno, ¼-inch dice • ¼ chopped cilantro, ½-inch dice • Juice of ½ lime or lemon • ¼ tsp black pepper • 2 level tsp sea salt Instructions 1. In a large bowl, combine all the ingredients and let sit for about 10 minutes to release the liquid. Not necessary if making regular salsa. 2. Place 2 spoonfuls at a time in the jar, tamp down, repeating until salsa is one inch from the top or the jar. Make sure there is liquid on top before placing the glass weight. Using the airlock top or the pickle pipe with a band, seal the jar. 3. Ferment for 1 or 2 days until it reaches desired taste. Replace top and refrigerate. PRINT RATE Don’t love it Not great Good Great Love it

LLA Basic Coleslaw Recipe We all have our tried and true recipes that we use when we're faced with getting a meal together quickly. This is one of my favorites because it has simple ingredients and can be changed to suit your menu. About this recipe . . . • I love the dressing for this recipe. It has 5 ingredients that blend together so well and is always consistent in flavor. • You can use red cabbage, Savoy, Napa or Bok Choy. • The cabbage can be shredded or chopped to suit your taste. • It's a basic recipe, so you can add other ingredients such as: 1. Thinly sliced cucumbers. 2. Diced tomatoes. 3. Sliced or cubed apples with raisins and toasted pecans 4. Diced green, red or yellow peppers. 5. Chopped green onions, mandarin orange segments and sliced almonds or crispy noodles. 6. Caraway seeds. 7. Chopped raw broccoli florets, craisins and sliced apples 8. Cubed sweet or dill relish, one of my favorites. This dish goes great with our Southern Crockpot BBQ as well as our Southern Potato Salad . Keywords basic coleslaw recipe , best coleslaw recipe, coleslaw recipe, cabbage, carrots LLA Basic Coleslaw Recipe 10 to 12 servings Ingredients ¼ cup sugar ¼ tsp dry mustard ¼ tsp salt 4 tsp vinegar 1 cup mayonnaise 1 lb cabbage, shredded and/or chopped 1 medium carrot, grated Instructions 1. In small bowl, whisk sugar, mustard, salt and vinegar until sugar is dissolved. Add mayonnaise and whisk to mix.* 2. Add cabbage and carrots; combine well. Refrigerate at least two hours or overnight. Options (see other options in the article) • 1 chopped (¼-inch dice) bell pepper, any color • 2 spring onions, sliced and chopped Jump to Printable Recipe▼ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it

! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us.