Southern Cornbread Dressing PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Whether it was Christmas or Thanksgiving, the smell of homemade dressing greeted you at my parent's home. And it was always homemade, with no exception. I've adapted the recipe to make it a little less time consuming and it makes enough for a large gathering. BUT this recipe is easily divided into thirds. About the Ingredients: • Butter: Real butter is best for this recipe, preferably unsalted. • Celery: Diced is perfect (¼ to ½-inch) • Onions: Like the celery, diced is the way to go. You can use sweet, but I would not do red onions. • Pepperidge Farm Classic Cornbread Stuffing: I like to use 2 bags of this one and 1 of the herb seasoned-the ratio is up to you. • Pepperidge Farm Herb Seasoned Classic Stuffing: If you're not a cornbread fan, use 3 bags of this one. • Poultry seasoning: Freshness is important for this recipe. • Chicken stock: I make my own (recipe here ) but if you are buying, make sure to get stock, not broth. • Eggs: Large or extra-large work best. FYI ♥ This recipe easily accommodates your favorite additions. During the holidays I like to add dried cranberries and toasted pecans. ♥ If you're not a fan of cornbread, it can be made from the Herb Seasoned Stuffing Mix with white and wheat breads. ♥ You can do individual servings by baking in greased muffin tins. I love to do this especially for a buffet. ♥ If I'm adding sausage to the recipe, I precook it to keep the dressing from being too greasy. The sausage seasoned with sage is especially good for this. Ingredients • 1½ sticks butter (¾ cup, unsalted) • 3 cups diced celery (about 8 ribs) • 3 cups diced onions (about 3 to 4 medium) • 2 bags Pepperidge Farm Classic Cornbread Stuffing (24 oz total) • 1 bag Pepperidge Farm herb seasoned classic stuffing (12 oz) • 1 Tbsp poultry seasoning or up to ¼ cup Lite-House Poultry Herb Blend * • 6 cups chicken stock • 3 eggs Preheat oven to 375°F. Lightly grease a 13-x-9 baking dish and an 8-x-8 baking dish. (Use an 8-x-8 for one-third of the recipe) Instructions 1. Melt butter in a large skillet over medium heat; add celery and onions; sauté just until soft, and set aside. 2. Mix stuffing in a large bowl with poultry seasoning; add the celery and onions. 3. Mix eggs with the broth; add to the stuffing mixture and blend well. Adjust salt and pepper seasoning. 4. Place the mixture in the two dishes making sure the tops are even. I press down on the tops just a bit. Bake in preheated oven for 45 minutes to 1 hour; the smaller dish will be ready sooner. I like mine to be golden brown on top. *I freeze-dry or dehydrate most of the herbs that I use during the winter months. I use fresh the rest of the time. If there is something that I don't have, I use the Lite House herbs because they are freeze dried and are more flavorful. They contain little bits of herbs instead of powder. Sometimes I add an extra half teaspoon of freeze-dried sage to this recipe. Tips • If the dressing seems a little dry, add a small amount of stock or water. • Don't worry if you don't have the exact amount of onions or celery, or if you don't like one or the other. Options • Dried cranberries & chopped toasted pecans (½ to ¾ cups each) make a great addition to the dressing. • If you like sausage in your dressing, precook and add up to 1 cup to the recipe. • Sometimes I will add ½ to 1 cup of corn to the dressing. I prefer frozen but you can use what you have. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Cornbread Dressing Seasoned Bread Crumbs Chicken Stock Celery Onion Butter Poultry Seasoning Egg Mix the ingredients. Place the mixed ingredients into a greased baking dish. Favorite Things from the Kitchen

Our Best Pork Loin This is a great basic recipe for pork loin, NOT pork tenderloin. There is a difference. I have made it with a loin as small as 2 pounds up to 5 pounds. Both turned out tender and juicy. The key is to keep tabs on the temperature close to the finish time. Ingredients • Pork loin roast, up to 5 pounds • 2 Tbsp olive oil, more if needed • 1 Tbsp salt • 1 Tbsp black pepper • ½ Tbsp onion powder • ½ Tbsp garlic powder • ½ Tbsp ground cumin (optional) • 1 tsp ground sage (optional) Preheat oven to 400°F. You will need a baking pan with a rack Instructions 1. Thoroughly rub pork loin with olive oil. Mix seasonings together and pat on all sides of the loin. 2. Place pork on rack in roasting pan with fat side up. 3. Cook at 400°F for 12 minutes; lower heat to 350 degrees F and cook for 20 minutes per pound. Temperature should read 145°F when probe is placed in the middle. 4. Remove pan from oven; let meat rest for at least 10 minutes loosely covered with foil. 5. Transfer to a cutting board. Slice to your liking. KEYWORDS best pork loin, easy pork loin, basic pork loin Button

This is an easy to make and few ingredient casserole. Yellow Summer Squash Casserole PRINTABLE RECIPE ▼ 4 to 6 SERVINGS Our recipe, a straightforward Southern classic, is exceptionally easy to prepare, particularly if it is your first attempt. The ingredients include small summer squash, onions, and cheese. It is an excellent make-ahead option that can be baked closer to serving time. Why I like this recipe: ♥ Once you have all the ingredients gathered, the recipe goes together quickly. ♥ Simple ingredients, easily obtainable. ♥ Can be doubled or tripled for large gatherings. About the Ingredients: • Yellow Summer Sq uash -During off-season it is readily found in the frozen vegetable section of most grocery stores. Use the small squash because they have smaller seeds. • Onion- Each type of onion imparts a distinct flavor profile. I prefer the yellow or sweet onions. The thinner slices facilitate the process of scooping out the portions more easily. • Butter- Whether salted or unsalted, it enhances flavor and richness. • Shredded Cheese- I prefer medium cheddar because it provides flavor without overwhelming the other tastes. • Bread Stuffing- The crumb stuffing works best. It contributes to the structure and flavor of the dish. • Eggs- Large or extra-large. They bind the ingredients and give structure, flavor, and stability to this casserole. • Milk- Provides the moisture needed plus gives richness (whole milk) to this dish. • Sea Salt- I like that it is minimally processed and contains more minerals than table salt. • Black Pepper- Freshly ground if you have it. Ingredients • 4 cups sliced yellow squash • 1 large onion, sliced • ¼ cup butter • 1 cup shredded cheese • 1 cup bread stuffing mix (Pepperidge Farm) • 2 eggs, beaten • ¾ cup milk • 1 tsp sea salt • ¼ tsp black pepper Preheat oven to 400°F. Grease 8 x 8 glass dish. Instructions 1. Place squash, onion, and butter in a large skillet over medium-high heat; cover; cook for 5 minutes, stirring often . Remove cover and cook until there is no water remaining and mixture is just starting to brown; place in a large bowl. Let cool slightly (don't want to scramble the eggs). 2. Mix cheese and bread stuffing in a medium bowl; stir half into squash mixture. 3. Mix eggs and milk together in a small bowl; add to squash mixture and spread into prepared baking dish; top with balance of cheese mixture. 4. Bake in preheated oven until nice and brown, about 25 to 30 minutes. LAURA LEE ALICE COOKS PIN PRINT Yellow Squash Casserole

A very flavorful Deviled Crab casserole that easy to make. Deviled Crab Casserole 4 to 6 servings I was introduced to deviled crab several years ago by a dear friend that was a fabulous cook. This is her casserole recipe and it's a staple at her house and for many of our friends. I like to divide the recipe into 6 individual ramekins and bake them until brown. This is a great luncheon recipe and could easily be doubled. Sometimes I use Pepperidge Farm bread crumbs and add a little extra milk (up to ¼ cup). Ingredients • 1 cup milk • 1 cup soft bread crumbs • 2 cups cooked, flaked crab meat • 2 hard-boiled eggs, finely cut up • 1½ tsp salt • A scant ½ tsp dry mustard • ½ tsp lemon juice • ¼ tsp cayenne pepper (or to taste) • ¼ cup melted butter • ½ cup buttered bread crumbs, enough to cover top Preheat oven to 400°F. You will need a greased 8-x-8 baking dish (or equivalent). Instructions 1. In a medium bowl, combine milk and bread crumbs; stir in crab meat and eggs. 2. Fold in remaining ingredients, except for buttered crumbs. 3. Scoop into prepared baking dish; cover with buttered crumbs. Bake for 15 minutes until top is brown. Options • I like to add 1 to 2 teaspoons of Lite-House Poultry Seasoning to the bread mixture. It's a mixture of fresh herbs that have been freeze-dried. KEYWORDS deviled crab casserole, best deviled crab casserole

Simple BBQ Sauce Makes 1 cup This recipe makes a small amount, even though it can easily be doubled or tripled. It is a great sauce to use on chicken. It has 10 ingredients but in small amounts. Ingredients • 2 Tbsp of a good oil • 1 clove of garlic, minced • 2 tiny "leaves" of rosemary, finely minced • ½ cup ketchup • ½ cup onion, minced • 2 Tbsp cider vinegar • 1 tsp sea salt • 1 tsp dry mustard • 1 Tbsp brown sugar • ½ tsp hot sauce Instructions 1. Whisk all ingredients together in a small saucepan; bring to a boil over medium heat. Lower heat; simmer for 45 minutes. The smell will drive you nuts! 2. I make this ahead of time; store in a sealed jar up to 3 days. It is so good! KEYWORDS simple bbq sauce recipe, best bbq sauce recippe

Our Pound Cake is moist, light and delicious! Best Pound Cake Ever This recipe has been around for years under various names. It is lighter in texture than most pound cakes and doesn't contain any leavening agents. I love it with strawberries and whipped cream. Preheat your oven and prepare your pan before starting to make this cake. Best Pound Cake Ever Serves 10 to 12 Ingredients • 1 pound of butter, room temperature • 3 cups of sugar • 6 eggs (large is best) • 4 cups of all-purpose flour • ¾ cup of w hole milk • 1 tsp of a good vanilla (see my recipe here ) • 1 tsp of a good almond extract (I prefer Amaretto) Prehea t oven to 300°F. You will need a greased * and floured 10-inch tube or bundt pan. Instructions 1. In a large mixing bowl, beat the butter until it's light and creamy. With my large mixer, it takes about 5 minutes on medium speed. 2. Gradually add the sugar until the mixture is light and fluffy. The mixture will lighten as it's beaten. 3. Add the eggs, one at a time, beating until you can't see the yolk. 4. Using low speed, add the flour, alternating it with the milk, just until it's incorporated after each addition, ending with the flour. The mixture should be smooth and free of lumps. Stir in the extracts as you scrape the bowl and stir the batter. 5. Pour the batter into the prepared pan; smooth the top. Bake for 100 minutes (1 hour, 40 minutes) until long wooden pick or cake tester comes out clean; cool on rack for 15 minutes. Remove from pan, leave upside down and finish cooling on rack. Store in an airtight container. *Check out our recipe for pan release. Tips • This cake is sooo good with fresh fruit and whipped cream! • Check out the pan that made this cake. Perfect serving slices each time. KEYWORDS best pound cake ever, best pound cake

Garlic Parmesan Croutons PRINTABLE RECIPE ▼ MAKES 3 CUPS Croutons should have a buttery flavor and just a slight crunch. They can add texture and flavor to salads, a great accompaniment to soups and stews, or eaten as a snack. I like to make them in sticks to dip in our Marinara Sauce . To create the finest croutons: • Olive oil is the preferred choice for achieving the best flavor. • Lightly mist or sprinkle with water before baking. • Keep in an airtight container for up to a week or freeze for a month • Using artisanal breads like ciabatta, Italian, sourdough, or our Kefir Bread. These are so good that you will make them again and again! Ingredients • 2 cloves garlic, minced • 1 Tbsp olive oil • 1 Tbsp butter • 3 cups bread, crusts removed, ¾-inch cubes • Sea salt & black pepper • 3 Tbsp finely grated parmesan cheese Preheat oven to 325°F. Line a baking sheet with parchment paper. Instructions 1. Place the garlic, olive oil and butter in a glass measuring cup; microwave on high for 20 seconds, remove and stir; repeat 2 more times until butter is melted. 2. Place the bread cubes in a large bowl; add the garlic mixture and gently toss; repeat with the Parmesan cheese; toss again. Sprinkle with salt and pepper to taste. 3. Pour mixture onto prepared pan and place in the preheated oven. Bake for 15 minutes, remove and stir; return to oven and bake for 15 minutes more, until golden and crisp. Watch to make sure they don't get overdone. Cool completely. Place in an airtight container until use. Tips • Do not use plain white bread that mashes easy. Plus, you want the ¾-inch cubes so look for bread with thick slices or that you can slice to the proper size. • I like this size of crouton because they be used alone as an appetizer or can be used with a dip. • The croutons can be cut into ½-inch x 2-inch pieces for easier handling. These are great with our Marinara Sauce . KEYWORDS garlic croutons, easy croutons, best croutons LAURA LEE ALICE COOKS PIN PRINT Garlic Parmesan Croutons Rate Us Don’t love it Not great Good Great Love it

A tender white meat chicken salad with oranges, pineapple, and cashews. Nellie's Chicken Salad 4 to 6 servings This recipe came from my Aunt Nell. My mother had written it down on a piece of paper and had put it in an old Rumford Cookbook. Aunt Nell would scoop a generous portion and place it on lettuce leaves, then top it with a dollop of mayo and a cherry. If she had an apple, she would dice it and toss with the orange pieces before adding to the rest of the salad. Cashews were one of her favorite nuts and she loved to use them in everything. Nellie's Chicken Salad Ingredients • 4 cups cubed cooked chicken* (white meat) • 2 large oranges, peeled, sectioned and drained • 1 can pineapple chunks, drained • 1 cup seedless grape halves • 1 cup sliced celery • ¾ cup mayonnaise • 3 Tbsp fresh lemon juice • ¼ tsp of ground ginger or nutmeg (optional) • ½ tsp sea salt • ½ cup toasted cashews (pecans or walnuts) Instructions 1. In large bowl, combine chicken, fruit and celery; chill at least 30 minutes. 2. In small bowl, combine remaining ingredients, except for nuts; chill. 3. Just before serving, add the nuts. Refrigerate leftovers. *I like to cut the chicken into ¾-inch cubes. KEYWORDS fruit chicken salad, chicken salad, nellie's chicken salad, best chicken salad Share Pin Share Jump to Recipe Don’t love it Not great Good Great Love it PRINT

Things you may not need, but may come in handy sometime. THIS & THAT There are things in life that we don't need, but at the same time they may be useful. Or at least make the mundane things in your life easier or more exciting. Dryer Vent Cleaning Kit Microfiber Mop Pads Fire Pit Ring Firepit Grill Grate Brazing Torch Linen Room Darkening Curtains Picture Light Braun Cassette Winex Air Purifier Share Pin Share

Basic BBQ Sauce Makes about 3 cups Ingredients • 2 cups catsup • ½ cup brown sugar, packed • ½ cup onion, finely chopped (about ¼-inch dice) • ¼ cup lemon juice • ¼ cup butter • ¼ cup Worcestershire sauce • 1 Tbsp mustard (like French's) • 2 tsp chicken or beef bouillon, granulated, cubes or paste* • 1 clove garlic, minced Instructions 1. In medium saucepan, combine all ingredients. Slow simmer uncovered, stirring occasionally, for about 20 to 30 minutes until slightly thickened. 2. At this point, you can use an immersion blender to make a smoother sauce. Options • Add ¼ to ½ tsp cayenne pepper Share Pin Share PRINT

Flat (or Slick) Dumplings Makes 8 to 10 dumplings This is a simple recipe with just a few ingredients, but it produces excellent results. If you're from the South, you probably grew up with puffy or flat dumplings. My mother and grandmother always made puffy dumplings, which would melt in your mouth. See the Options below for the recipe for Chicken and Dumplings. A well-known national restaurant chain does the flat ones. Our recipe is a lot better. Ingredients • 1½ cups all-purpose flour (plus extra for rolling) • ½ tsp salt • 3 Tbsp shortening • 1 egg, beaten • 5 Tbsp water (approx.) Instructions 1. Combine the flour and salt; cut in the shortening until the size of small peas. 2. Mix the egg and water; combine with the flour mixture; form a ball. 3. Pat down and roll on a floured surface until thin, less than ¼-inch. 4. Cut into 2-inch squares or strips. Dip in flour and lay on a plate until all the dumplings are done. (The extra flour will help to thicken the broth.) Drop into boiling broth; cook covered for 10-15 minutes or until done. Options • Recipe for chicken with puffy dumplings here .

Best Ever Meatballs PRINTABLE RECIPE ▼ 4 to 6 SERVINGS These are the best meatballs that I have ever eaten! This recipe makes about 16 to 18 tender and flavorful meatballs, depending on their size. Double or triple the batch: When I make a recipe like this one, I normally double it so I can freeze some for later meals. They can be frozen either cooked or raw although I prefer to cook them, so it cuts down the cooking time for later meals. I like to use a scoop like this one to make mine; makes the process so much easier. One of the easiest ways to freeze meatballs (raw or cooked), is to place them on a parchment-lined baking sheet, freeze until solid and pour into a freezer-safe bag. I like to leave them on the parchment in a flat layer and slide into a Foodsaver bag and then freeze. This way they can be stacked easily in your freezer. Why I Like This Recipe: • It's so easy to double or triple and the leftovers freeze well. • They can be served with so many different sides. • Our Best Meatballs are made with the simplest ingredients. • Baking them ahead and freezing helps to cut down on cooking time when preparing a meal. Have you thought about meatballs for kabobs? You can use just about any combination of ground meat to make our Best Ever Meatballs. Any lean meat (like venison) will need to be combined with a fattier meat, such as pork sausage. About the Ingredients: • Parmesan cheese: It needs to be finely grated to blend easily into the mix. • Onion: You only need a small onion, but it must be finely diced. A sweet onion works well for this. • Garlic: 2 cloves finely minced are all you need. • Parsley leaves: For color and flavor. • Beef: Use lean beef with minimum fat, small grind. • Pork: Like the beef, use a small grind. Sometimes I use sausage and it works just fine. • Breadcrumbs- I like Pepperidge Farm but whatever you use, make sure they're seasoned. • Milk: I like to use whole milk. • Egg: I use large or extra-large; you need it for a binder. • Sea salt: You can use whatever you have. • Oregano: Use ½ tsp of dried, 1 tsp of finely minced. • Thyme: Like the oregano. • Pepper: I like freshly ground black pepper. • Olive oil: It's meatballs, after all! Favorite Things from the Kitchen The very best meatballs that I have ever eaten! Ingredients • ½ cup breadcrumbs (I like Pepperidge Farm-Herb Seasoned) ½ small onion, finely chopped • ¼ cup plus 2 Tbsp milk • 1 large egg, beaten • 2 cloves garlic, finely chopped • ¼ cup parsley leaves, coarsely chopped • 1 small onion, finely chopped • ½ pound (8 oz) ground beef • ½ pound (8 oz) ground pork • ¼ cup finely grated parmesan cheese • 1 tsp sea salt • ½ tsp dried oregano • ½ tsp dried thyme • ½ tsp black pepper • 2 Tbsp olive oil (optional, see options below) You will need 1 large baking sheet, foil or parchment to cover baking sheet. Preheat oven to 400°F. I nstructions 1. In a large bowl, mix the breadcrumbs, milk, and egg. Let sit for 4 to 5 minutes so the milk and egg can be absorbed into the breadcrumbs. This helps to keep the meatballs moist. 2. Add the rest of the ingredients to the wet mixture until thoroughly combined. I like to use glove covered hands and treat the mixture like I'm making biscuits (light touch). 3. Start forming mixture (2 Tbsp each) into 1½-inch meatballs, still using gloves if you prefer. It helps to wet your hands or gloves to keep meat from sticking. Place on a lined baking sheet and set aside. Should have around 16 or more. 4. At this point they can be baked for at 400°F for 12 to 15 minutes, cooked in a large skillet (see options below), refrigerated (1 day) or frozen. Options • Heat olive oil in a large skillet over medium heat until hot. Add meatballs in a single layer to the skillet, don't crowd; and cook until brown; keep turning until all sides are brown; repeat with rest of meatballs. • The meatballs can be frozen cooked or uncooked. • To freeze: place on baking sheet, freeze, then pour into a freezer bag. • You can make larger meatballs by using 3 tablespoons mixture, and bake at 400°F for 15 to 20 minutes. This will make about 1 dozen meatballs. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Best Ever Meatballs