Delicious and easy-to-make Belgian Waffles. Easy Belgian Waffles PRINTABLE RECIPE ▼ 5 (6-inch) WAFFLES When I was first married, recipes like Belgian waffles terrified me. I had grown up with pancakes, but waffles were not in the meal rotation. My grandmother made sourdough and regular pancakes quite often. And I loved it when we had them for dinner. (She made the best biscuits too!) Favorite Things from the Kitchen I love making waffles, especially this recipe. You can add fruit, nuts, or chocolate chips right after the batter is placed in the waffle iron. (Make sure they are ready before mixing the batter.) Ingredients • 1¾ cups all-purpose flour • 1 Tbsp baking powder • ½ tsp salt • 2 eggs, separated • 1¾ cups milk • ½ cup good vegetable oil (I use coconut oil) You will need an electric waffle iron; you choose the size. This recipe will make five 6-inch waffles. Instructions 1. In a small bowl, beat the egg whites until stiff; set aside 2. Sift together the dry ingredients; set aside. 3. In a large bowl, thoroughly combine the eggs, milk and oil; stir in the dry ingredients; fold in egg whites. Use immediately per instructions of your waffle iron. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Easy Belgian Waffles

A simple and delicious butter biscuit. Southern Butter Biscuits PRINTABLE RECIPE ▼ RATE Don’t love it Not great Good Great Love it I grew up with homemade biscuits, usually made by my grandmother. And even though shortening (and lard) were available, she chose to make her biscuits with butter. She bought it locally and always had them to wrap the butter in quarter- pound pieces. That way she would just take one out of the fridge when it was time for her to make biscuits. About the ingredients... • Butter -I use unsalted, because the self-rising flour contains salt. • Self-rising flour -This recipe works best with self-rising flour and it needs to be fresh. • Buttermilk -You want it COLD! • Extra butter -To melt for brushing on the biscuits (about 2 Tbsp). Why I like this recipe... • They have that rich, buttery taste that just melts in your mouth. • It has 3 main ingredients. • You can bake ahead; wrap in foil and reheat later. • They are so tender: not too tall, not too flat-just right! You will need... • Mixing Bowl (chilled) • Baking sheet lined with parchment • Grater • 2 inch round cutter • Rolling pin (optional-place in freezer to chill) Southern Butter Biscuits Ingredients • 1 stick butter, grated and frozen for at least 1 hour • 2½ cups self-rising flour • 1 cup buttermilk, place in freezer for 5 minutes before using • Melted butter for brushing on biscuit tops Preheat oven to 475°F. I do this between Step 3 and 4. Place a sheet of parchment on the baking pan. Instructions 1. In a large bowl, lightly toss the butter and flour so all the butter pieces are covered with flour. Place in freezer for 5 to 10 minutes. 2. Make a hole in the flour and add the COLD buttermilk. Lightly stir until the flour is moistened. 3. On a floured surface, turn out the dough and gently press it into a rectangle; fold in half; repeat 4 to 5 times. 4. Making sure the surface and your rolling pin are floured, roll or press dough to ¾ inch thickness. With a 2-inch cutter, cut biscuits straight down and close together, flouring the cutter often. 5. Place biscuits close together on the parchment lined baking sheet. Place in freezer for 10 minutes. 6. Bake biscuits for 15 minutes or until tops are golden. Remove from oven and brush with melted butter. PRINT RATE Don’t love it Not great Good Great Love it I like my biscuits light in texture. One way of achieving this is to not over work your dough. You want it to just barely come together so it will be more light and tender. I use a lift and folding technique because it doesn't compress the dough. Sometimes I use the piece of parchment under the dough to fold it over onto itself. Don't roll your dough too thin. I like to pat my dough to about ¾-inch thick. I also use a 2-inch round cutter, no bigger. And always cut straight down, NEVER twist. If you twist the cutter, it seals the edge and keeps it from rising as high as it could. How to Make Southern Butter Biscuits Make sure your buttermilk and butter are COLD!!! When placed inside a hot oven, The steam that's created helps your biscuits rise to new heights. And by placing your biscuits close together they will rise up, not out! 1. Grate cold butter onto a piece of parchment. Place into the freezer for 15 minutes. 2, Place the cold self-rising flour in a bowl; add the grated butter and gently toss together. 3. Pour in the buttermilk and lightly stir until blended. May still be some dry spots. 4. Bring the dough together and pat into a rectangle about ¾-inch thick. Fold the dough in half; repeat 4 to 5 times. Pat into a rectangle again. Proceed to next step. 5. Dip the 2-inch cutter in flour and cut each biscuit straight down without twisting, Do the same with each biscuit. Place on a parchment lined baking sheet. Place in fridge for 10 minutes. 6. Place pan in preheated 475° oven and bake for about 15 minutes. or until tops are lightly golden. Remove from oven and brush generously with melted butter.

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

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.

Enlarged photo of apple cinnamon rolls Apple Cinnamon Rolls (no yeast) Makes 12 This is a recipe that I use all year long. They're wonderful served warm with the caramel glaze during the fall and winter months . In warmer weather I drizzle them with sugar icing. About the Ingredients: Flour - A good unbleached flour is best for this recipe Sugar - White granulated sugar Baking powder - Always check the date to make sure it's fresh Sea salt - Use a quality brand; some are better than others Butter - When there is salt in the recipe, I use unsalted Shortening - You could also use tallow, lard or solidified coconut oil; all chilled first. Sour cream - Don't use the liquid that forms in the carton. Brown sugar - I use light for this recipe, but you could use either. Cinnamon - Ceylon if you have it Lemon juice Apples - Tart apples like Pink Lady, Granny Smith or MacIntosh Cream - Heavy cream or half-and-half Apple Cinnamon Rolls (no yeast) Makes 12 Ingredients Dough: • 1¾ cups all-purpose flour • ¾ cup sugar • 4 teaspoons baking powder • ½ teaspoon sea salt ¼ cup (½ stick cold butter) • ¼ cup shortening (chilled) • ¾ cup sour cream Filling: • ¼ cup butter (½ stick) melted and cooled • 1 cup brown sugar, packed • 2 teaspoons cinnamon OR apple pie spice • 2 teaspoons lemon juice • 6 medium tart apples (Pink Lady, Granny Smith or MacIntosh) peeled, cored and cut into ¼-inch diced pieces or shredded Glaze: • 1¾ cups water • 2 tablespoons brown sugar • ½ teaspoon cinnamon • ½ cup heavy cream or half-and-half Preheat over to 350°F. Grease a 9 x 13-inch baking dish or pan. Instructions 1. In a medium bowl, combine all the dry ingredients. Using a pastry blender, cut in the butter and shortening until the size of small peas. Add the sour cream and mix until it sticks together. (This won't take long.) Form into a ball and flatten into a disc. Place on a floured surface. I like to use a sheet of floured parchment paper. Roll out into a 10 by 16-inch rectangle. 2. Brush the dough with the cooled, melted butter. Thoroughly combine the brown sugar, cinnamon, lemon juice and apples. Gently spread onto the prepared pastry dough almost to the edges. Starting with the long side, roll up the dough (like a jelly roll). Cut into 12 slices, each being a little over 1¼-inches. 3. Place the slices cut side down into the prepared baking dish. Prepare the glaze below and pour over the rolls. Bake about 30 to 35 minutes or until brown and the center slightly jiggles. The rolls will set in a few minutes. Caramel Glaze This glaze can be poured over the rolls before or after baking. In a small pan, combine the water, brown sugar and cinnamon; bring to boil while stirring. Remove from heat and slowly pour in the cream, stirring as you do. Pour over the rolls, being careful because the glaze is hot! Bake as above. You can also pour the glaze over the rolls immediately after they come out of the oven. Jump to Printable Recipe▼ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it Tips & Variations • Sometimes I will add ½ cup finely chopped nuts (¼-inch dice) to this recipe for extra flavor. Walnuts or pecans are my favorites! • Use parchment paper for easy removal of the rolls from the pan. • Sprinkle the tops of the finished rolls with chopped bacon (Yes, it is so good.) • Or add chopped, cooked bacon to the filling.

A wonderful loaf of bread that has all the qualities of an English muffin when it's sliced; so good! Homemade English Muffin Loaf Bread PRINTABLE RECIPE ▼ MAKES 1 LOAF If you like English muffins, then you will LOVE this recipe. It is a batter bread that does include yeast, but it only has to rise once. It has the nooks and crannies that you expect from an English muffin and it toasts beautifully! I like it warm, right out of the oven slathered with butter and orange marmalade. BTW, it's from a recipe from a Fleischmann's Yeast ad, 1981. Although this recipe is simple and has few ingredients, it is very flavorful. It takes toast to another level. We like it for garlic-cheese bread too. Unlike the traditional English muffin recipe, this one is so simple. About the Ingredients • Flour: Use a good quality all-purpose flour that has been "fluffed up" before measuring. • Yeast: I used 1 pack of Fleischmann's yeast for this recipe, not the "rapid- rise. • Sugar: Just plain white granulated sugar to feed the yeast. • Salt: I used sea salt. • Baking soda: Just a pinch is all that's needed. (If doubling the recipe, use ¼ teaspoon) • Milk: Use whole milk to get the best results. • Water: Like all of my cooking, I don't use tap water. I normally use filtered water from my fridge. Our tap water has way too much chlorine. • Cornmeal: It wouldn't be English muffin related without it! I love these 4½ x 8½-inch loaf pans from USA pans . • It's important to remove the bread from the pan as soon as it comes out of the oven. I wrap it immediately in plastic wrap to keep it from drying out. • This recipe is easily doubled, although I prefer to mix up 1 loaf at a time. Ingredients • 3 cups all-purpose flour (divided) • 1 pkg dry yeast • 1½ Tbsp sugar • 1 tsp salt • Pinch of baking soda • 1 cup milk • ¼ cup water • Cornmeal (for sprinkling in pan) You will need a 8½ x 4½-inch loaf pan that has been greased and sprinkled with cornmeal. See our Pan Release recipe here . Preheat oven to 400°F 5 minutes before batter has finished rising.. Instructions 1. In a large bowl, combine 1½ cups flour, yeast, sugar, salt and baking soda. 2. In a medium saucepan, heat the milk and water until quite warm (120°F to 130°F); add to the dry mixture; stir briskly until well blended. Stir in the rest of the flour to make a stiff batter. The ingredients should be thoroughly mixed. 3. Spoon into the prepared pan; sprinkle top with cornmeal. Cover; let rise in warm place for about 45 minutes*. Bake in preheated 400°F oven for about 25 minutes. Remove from pan and cool. Wrap tightly. Each loaf makes about 10 to 12 slices that will toast beautifully. * I preheat my over to 170°F, turn it off, and then place a cake pan ¾ full of boiling water on the bottom rack of the oven. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it English Muffin Loaf Bread Grease pan; sprinkle with cornmeal. Let rise for 45 minutes. Favorite Things from the Kitchen

Delicious spreads for your homemade breads. Spreads for Breads I love bread with butter. Maybe it's a Southern thing, but I grew up with bread at every meal and there was always butter on the table. Even when margarine came along, we still had butter to spread on our bread. And even though butter is still at the top of my list, I've been using other spreads to enhance my lowly piece of bread (or rolls). You can also enjoy them on waffles and some of them make great toppings for tea sandwiches. FYI, keep refrigerated when not using. • Whipped Cinnamon Butter-In a small bowl, beat 1 cup room temperature butter, 1 teaspoon cinnamon and ¼ cup brown sugar on medium speed until fluffy and sugar is dissolved. Makes 1 cup. • Whipped Honey-Orange Butter-In a small bowl, beat 1 cup room temperature butter, 2 tablespoons honey and 2 teaspoons grated orange peel on medium speed until fluffy. Freshly grated orange peel is the best. • Lemon-Cream Cheese Spread-In a small bowl, beat 8 ounces room temperature cream cheese, 1 tablespoon powdered sugar,teaspoon grated lemon peel and 1 tablespoon lemon juice until fluffy. • Whipped Garlic Butter-In a small bowl, beat 1 cup room temperature butter, ½ teaspoon garlic powder and ½ teaspoon sea salt until fluffy. You can also add ½ teaspoon of Italian seasoning. • Whipped Fruit-Cream Cheese Spread-In a small bowl, beat 8 ounces room temperature cream cheese, and your choice of 2 to 3 tablespoons of seedless jam, like strawberry or blueberry. Orange marmalade (chopped a little) works great too.

Best Homemade Sourdough Starter Recipe There are many ideas out there on how to create a sourdough starter. I have done this method for years and it is still going strong. It doesn't take as long as the traditional way (which uses just flour and water) and you can make your first loaf of bread in less than a week. The big difference is that you add a packet of yeast to the mixture in the beginning, just once. After that, remove some starter for baking, feed the starter, and store. A fresh loaf of sourdough bread comes from a fermentation process that involves wild yeast and bacteria, which is lactobacilli. They give sourdough that familiar tangy, sour taste (and smell) that I love. Sourdough bread acts as a prebiotic, which simply means that the fiber contained in the bread feeds the "good bacteria" in you gut. These are necessary to help maintain a healthy digestive system. FYI, it's also much lower in gluten than other breads. Why I like this recipe . . . • Simple ingredients. • Because of the fermentation, it's so much easier to digest. • Over time, making your own bread is more cost-effective. • Learning to bake bread is a skill that will continue to grow as you widen your baking techniques. • With this starter, you can make many kinds of sourdough breads. Best Homemade Sourdough Starter Recipe Ingredients • 2 cups all-purpose flour, I use organic unbleached or einkorn* • 2 cups warm water (free of chlorine and other chemicals) • 1 pkt active dry yeast (¼ oz) Instructions 1. In a 1 gallon glass bowl or jar (no metal), mix the 2 cups of flour and the packet of yeast. Slowly stir in the 2 cups of warm water (105° to 115°F). Scrape down the sides and stir again until smooth. It will be the consistency of cake batter. 2. Cover with a clean loosely woven towel and leave it to rest in a warm spot (70-85°F) up to 4 days*. The mixture should be very bubbly, have a sour smell and have a watery liquid on top**. If not using right away, cover with a tight-fitting lid and refrigerate. 3. When ready to use (within 1 to 2 weeks), take out and stir; let it come to room temperature then remove what's needed for your recipe. 4. For every ½ cup of starter removed, replace with ½ cup flour and ½ cup warm water; stir until smooth and scrape down sides of container. Cover with a cloth and leave in a warm place for 1 to 2 days until bubbly; stir; cover with a tight-fitting lid and refrigerate. Tips • Each time you feed the starter, stir vigorously. It's important not to have any dry lumps of flour. • To keep your starter going, it must be fed. Follow steps 3 and 4 above if you're going to be using it often. • If you have a food scale, measure the ¾ cup flour and weigh it. Add the equal weight of water each time you feed. • On the days you feed, leave it on the counter for 1 to 2 days so the bacteria can multiply. • For longer storage, stir; let come to room temperature; remove half of the starter; replace with the same amount of flour and water, 1-1-1. Cover with cloth; leave in warm place until bubbly; stir; cover with tight-fitting lid and refrigerate. *It make take longer for your starter to double, depending on the temperature of the room. **If the starter has an odor or mold, toss and start over. Facts • Always use fresh flour, that is absolutely necessary for a successful sourdough starter. • Check the date on your yeast packet to make sure it's good. • Don't use tap water. Jump to Printable Recipe▼ Share Pin Share Flour Yeast Water RATE Don’t love it Not great Good Great Love it PRINT

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

a unique take on Our Easy Lemon Roasted Potatoes Recipe. Easy Lemon Roasted Potatoes Recipe This is such an interesting and fresh tasting side dish, that once you make it, you'll question why you didn't try it sooner. Why I Like This Recipe . . . • This recipe contains simple, easy-to-find ingredients. • It's very versatile; can be roasted in the oven or in a skillet on top of the stove. (see Options). • Other varieties of potatoes can be used. • Fresh herbs do make a difference. • This is similar to the Greek lemon potatoes recipe but easier. The fingerling potatoes make a colorful dish! • The potatoes can be cooked in chicken stock for more flavor! Easy Lemon Roasted Potatoes Recipe Serves 4 Ingredients • 1½ pounds fingerling potatoes* • 2 Tbsp clarified butter • 2 Tbsp of a good olive oil • 2 Tbsp fresh lemon juice • 1 tsp grated lemon rind (the colorful part) • 3 cloves garlic, minced • 1 tsp sea salt • ½ tsp black pepper • ½ tsp finely chopped rosemary • ¼ tsp finely chopped thyme (optional) Preheat oven to 400°F. You will need a sheet pan lined with foil and/or parchment, lightly oiled. Instructions 1. Scrub the potatoes, cook in boiling water (or chicken stock) about 10 minutes until they are SLIGHTLY tender and can be pierced with a fork but not overdone. Drain well. You can slice the potatoes in half lengthwise at this point. 2. In a large bowl, combine the rest of the ingredients; add potatoes and gently combine until coated with the mixture. 3. Add the mixture to the prepared baking sheet; spread evenly; and roast 15 to 20 minutes. Turn the potatoes halfway through the cooking time. I like to put the cut-side down. For crispier potatoes, place under the broiler for 3 to 6 minutes, checking often to make sure they don't burn. *Other potatoes can be used and cut into shapes such as wedges or chunks. Options • The potatoes can also be prepared in a skillet; follow step 1 above. Heat the olive oil and butter in a large skillet on medium heat. Briefly sauté the garlic in the skillet; add the potatoes and gently toss until browned. Add the lemon juice, zest, salt, pepper and herb(s). Cook about 5 more minutes, until brown and crispy. Share Pin Share Jump to Printable Recipe▼ PRINT

Traditional Southern Cornbread Dressing Recipe Whether it was Christmas or Thanksgiving, the smell of homemade dressing always greeted you at my parent's home. And it was always homemade, 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. KEYWORDS cornbread dressing, easy dressing, basic dressing Traditional Southern Cornbread Dressing Recipe 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 400°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. PRINT RATE Don’t love it Not great Good Great Love it Share Pin Share Jump to Printable Recipe▼

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