Our crisp and delicious Ginger Beer tops off the most boring day! Share Pin Jump to Recipe Share Ginger Beer (Ale) When I was growing up, there were small stores scattered throughout the piedmont and the mountains on roads that were built to follow the contours of the hills. Most of them had one or two icebox type of units that held small drinks like cokes, Nehi orange drinks, and my favorite, ginger ale. It was presented in a small green bottle and on a hot day you couldn't beat it! Although ginger ale is still sold, it doesn't taste even close to the original. My recipe is simple and not made with any form of yeast. It can be done with kefir, but this is an easy way to do it with just four ingredients. FYI, I have never had two batches of Ginger Beer turn out to be the same color; it depends on the sugar and the ginger. The color shown above is the most common. And it's okay if it's a little cloudy as well. About the Ingredients: • Water -Use filtered water if possible. It really does make a difference. Tap water has too many chemicals. • Ginger -I always use the freshest ginger available. The youngest ginger rhizomes give the best flavor! • Limes -Seem to work better than lemons in this recipe. • Brown Sugar -It doesn't matter whether it's light or dark; both will work. KEYWORDS ginger beer recipe, best ginger beer recipe RATE Don’t love it Not great Good Great Love it PRINT Ginger Beer (Ale) Ingredients • 1½ quarts water (3 pints) • ½ pound fresh ginger, peeled and grated • ¼ cup fresh lime juice • ½ cup brown sugar, organic if possible You will need a medium saucepan and a 2 quart jar with a lid. Instructions 1 . In the saucepan, pour in the water and bring to a boil; remove from heat and add the grated ginger; stir, cover and let sit overnight to steep. 2. Strain the mixture through a fine sieve, squeezing the ginger to release all the liquid. Pour the liquid into the jar; add the lime juice and sugar, stir until sugar is dissolved. 3. Put the lid on the jar, set aside at room temperature and let it steep for 24 hours. During this time you will notice some fine particles (dregs) settling to the bottom. This is normal. 4. Pour into other containers (I like flip-top bottles) and secure the top. Refrigerate for 2 days before using for better flavor. Use within 5 days. Pour over ice and enjoy!

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

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

Thousand Island Dressing Makes about 1½ cups Ingredients • ¾ cup mayonnaise • ¼ cup onion, minced • 2 Tbsp ketchup • 1½ Tbsp sweet pickle relish • 1 tsp lemon juice • ¼ tsp sea salt ½ hard boiled egg, minced Instructions 1. Combine all ingredients in a small bowl. 2. After mixing, transfer to a jar with an air-tight lid. Refrigerate; for best flavor, let sit at least 6 hours before using. Will keep for up to a week.

Crustless Bacon and Cheese Quiche PRINTABLE RECIPE ▼ 6 to 8 SERVINGS You can easily substitute 2 cups of chopped ham for the bacon in this recipe. This recipe will also make a 9-inch crustless quiche or about 2 dozen small quiches in regular size muffin pans. How to cook bacon... The easiest way that I've found to cook bacon is to bake it. Cover a large baking pan with foil and lay the strips side-by-side (see photo). Bake in a 350°F oven for about 30 minutes or until done to your liking. Plain bacon (without maple flavoring, brown sugar, etc) tends to cook better and without burned edges. Since this is a crustless quiche, it's important that the pie plate be coated well so the ingredients won't stick. A quiche pan works well with this recipe. You can do this with a cooking spray or by using our recipe for Pan Release . It's inexpensive, simple to make, and lasts a long time. It's also printable. About the Ingredients... • Bacon -I use what I have available • Swiss or Gruyère cheese -You can buy packaged or shred your own. It does need to be finely shredded. Gruyère has holes like Swiss but is a firm cheese with a nutty and creamy flavor. • Green onion -Cut across into ¼-inch or smaller pieces using the white and green parts of the onion. • Milk -Whole milk is better but you can use skim milk. • Eggs -I use large (or whatever I have). • Baking mix -Use our mix (recipe here ) or something like Bisquick. • Sea salt • Black pepper To make this recipe more like a Quiche Lorraine, use caramelized onions. Ingredients • 12 slices bacon, fried and crumbled • 2 cups finely shredded Swiss or Gruyère cheese • ½ cup chopped green onion (¼ inch pieces) • 2 cups milk • 4 eggs • 1 cup baking mix • ½ tsp salt • ¼ tsp pepper Heat oven to 350°F. Prepare 4 mini cupcake pans by spraying them with a baking spray. (2 regular muffin pans, a pie plate or quiche pan will work also.) Instructions 1 . Sprinkle large pinches of the bacon, cheese and onion in the bottom of the cups. 2. In a blender, place the rest of the ingredients and process on high for 15 seconds, scraping down sides. Pour the milk and egg mixture into the cups until it's about ¼-inch from the top. 3. Bake for 10 to 12 minutes until golden, often checking to ensure they're not overdone; cool briefly and turn out on a dish towel; turn right side up. Store in a sealed container in the fridge if not using right away. Options • Place a dollop of sour cream on top of each quiche. • You can add 2 peeled, diced and cooked potatoes (boil for 8 minutes) to the mixture in step 1. Keep in mind that the addition to the mixture will make more quiches. • You can use paper cups to line the muffin pans, but they must be sprayed with something like Pam or brushed with our Pan Release. • For regular muffin size pans, bake for 15 minutes. Tips • If using a 9-inch pie plate, add vegetables as above but in slightly larger pieces. Pour in the egg mixture and bake at 400°F for 25 to 35 minutes. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Crustless Bacon & Cheese Quiches

A ramekin packed with savory Crab Casserole. Crab Casserole 6 servings This simple recipe can make a big impact in the right situation. It's great for a dinner party, a luncheon, or just an evening at home. Works well as an entree or as a dip. Ingredients • 1 cup butter, melted in a large skillet • 7 stalks of celery, ½-inch dice • ½ cup fresh parsley, chopped (optional) • ½ medium green pepper, ½-inch dice • 7 slices Italian bread, crusts removed and cubed • 1 tsp dry mustard • 1 Tbsp Worcestershire sauce • 1 lb backfin crabmeat, check for shells • Sea salt and black pepper to taste Preheat oven to 350°F. You will need a greased casserole dish or 6 greased ramekins Instructions 1. Saute celery, parsley and green pepper in the melted butter; add all the remaining ingredients except for crabmeat. Coat and mix well with butter. 2. Carefullt fold in crabmeat, keeping it in chunks. Spoon into the casserole dish or ramekins. Bake for 20 to 25 minutes until bubbly and brown. Serve while it's hot!

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

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