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!

Condiments, Marinades & Dressings Creamy Russian Dressing T his unique dressing is great poured over salads but also takes plain vegetables to another level. I like to use it as a dressing with potato salad. I ngredients • 1 cup mayonnaise • 1/3 cup chili sauce • ¼ cup chopped green onions (¼-inch dice) • 2 tsp sugar • Dash of hot sauce • 1 tsp Worcestershire • 1 tsp minced horseradish or more to taste (optional) • ½ tsp sea salt Instructions 1. In a small bowl, combine all ingredients; mix thoroughly. 2. Pour into an airtight container; chill at least an hour. It should keep, in a tightly sealed container, for up to 2 weeks. Info Because of the color, Russian Dressing and Thousand Island Dressing are often thought to be the same. But Russian Dressing is spicier, with hints of horseradish and hot sauce. On the other hand, Thousand Island Dressing is sweeter and and contains sweet pickle relish. #RussianDressing #CreamyRussianDressing

A plate of our delicious strawberry pancakes. Easy Pancakes Makes about 12 Ingredients • 2 cups baking mix (see recipe here) • 1 cup milk • 2 eggs You will need a greased preheated medium skillet or griddle. Instructions 1. In medium bowl, beat all ingredients until smooth. 2. For each pancake, pour a scant ¼ cup batter ontp hot griddle; cook until dry around the edges. Turn;cook until golden brown. Should make at least 12 pancakes. Tips • For thinner pancakes, use 1 egg and 1½ cups milk. • Add crumbled bacon,fresh blueberries, chopped strawberries or chopped nuts to top of pancake before flipping. KEYWORDS easy pancakes, simple pancakes, best pancakes

Our Baked Spaghetti with Bacon recipe is an easy dish to prepare with simple ingredients. Baked Spaghetti with Bacon 6 servings A different take on traditional spaghe tti with meat sauce, but it is equally delicious. This recipe comes together quickly and is great when you don't have ground beef handy. Ingredients • 8 slices bacon, ½-inch dice • 1 small onion, ½-inch dice • ½ lb spaghetti • 1 (9-ounce) can of diced tomatoes, any kind • ½ cup cheese (your choice), grated • ½ cup bread crumbs Preheat oven to 350°F. You will need a greased 9-x-11 glass baking dish. Instructions 1. Fry bacon and onion until brown; add tomatoes; simmer for 10 minutes; add grated cheese and simmer until it melts. 2. Cook spaghetti (al dente) and drain according to directions on package. 3. Add cooked spaghetti; salt and pepper to taste. Lightly stir; pour into prepared baking dish. Sprinkle with breadcrumbs. Bake for 30 minutes until golden and bubbly. Options • You could substitute Italian sausage (½-lb) for the bacon. • Add Parmesan cheese and 2 minced cloves of garlic to the bread crumbs before baking. KEYWORDS baked spaghetti with bacon recipe, savory baked spaghetti recipe

Recipe for soul satisfying chicken and dumplings. Southern Chicken & Dumplings PRINTABLE RECIPE ▼ 6 SERVINGS A Southern favorite, Chicken and Dumplings are one of those comfort foods that satisfy my soul. Those pillows of fluffy goodness just melt in your mouth. BTW, don't add any additional salt before tasting. When I make this recipe, my homemade stock comes in handy. It adds so much flavor to this simple nourishing dish. You get protein from the chicken and stock plus carbs from the dumplings, celery, carrots, and onion. It's definitely a meal in a pot. Sometimes I will add a green salad or coleslaw as a side. About the Ingredients: • Chicken: It can be breasts or a cut-up chicken with the bones and skin. They add flavor and vitamins. • Celery: Use the green parts of the stalk. • Carrots: Scrub well. • Onion: A sweet onion is a good option. Red onions don't work well with this recipe. • Pepper: Fresh ground if possible. • Thyme • Sage • Parsley • Water • Bouillon: I like Better than Bouillon but use what you have. LAURA LEE ALICE COOKS PIN PRINT Southern Chicken & Dumplings Ingredients • 3 lbs chicken, bone-in, skin on (it can be all breasts or a whole cut-up chicken) • 2 stalks of celery, cut into ½-inch pieces • 1 carrot ( medium) cut into ½-inch slices • 1 small onion, cut into 8 wedges • ½ tsp pepper • ½ tsp thyme • ½ tsp sage • 1 tsp dried parsley • 5½ cups water • 1 Tbsp chicken bouillon or Better than Bouillon Roasted Chicken Instructions 1. In a large pot, place chicken and the rest of the ingredients; cover; heat to boiling; reduce heat to simmer. Cook for 1 to 1½ hours. 2. Remove chicken and vegetables from pot; remove skin and bones from the chicken; discard. 3. Skim fat from broth; save for another use. Place 4 cups of stock back into pot; add chicken and vegetables; bring to boil, then reduce heat to a medium boil. 4. At this point add the dumplings (scroll below for printable recipe) . Options • You can also use a crockpot; heat mixture to boiling; turn on low and cook for 3 to 4 hours. Follow steps 2 and 3 above. Bring back to boiling; drop in dumplings (scroll below). *Don't add additional salt if using any type of bouillon. Dumplings like these are definitely a Southern thing. They can be part of a main entrée or a dessert, like blackberry cobbler*. I grew up with chicken and dumplings as well as kraut dumplings (which was my dad's favorite). When dumplings are dropped into a boiling mixture of fruit, sugar and liquid, it's called a cobbler. *When adding to cobblers, you can add up to ½ cup sugar to flour mixture. You can also sprinkle the dumplings with granulated sugar. Ingredients • 1½ cups all-purpose flour • 2 tsp baking powder • ½ tsp salt • 3 Tbsp shortening • ¾ cup milk You will need a medium bowl for mixing. Instructions 1. In medium bowl, mix flour, baking powder and salt; cut in shortening using a pastry blender until mixture looks like coarse meal. Stir in milk using a light touch with a fork. 2. On a piece of parchment, sprinkle flour and add dough; knead lightly 2 or 3 times. Roll or pat until ¾-inch thick, cut into circles or strips. 3. You can drop the dough directly into the hot boiling mixture (chicken, vegetables, fruit, etc.). Cook uncovered for 10 minutes; then covered for 10 minutes. Options • For savory dumplings you can add ½ teaspoon dried herbs or ¼ cup shredded cheese. • For a sweeter dumpling, add 2 tablespoons sugar to the flour mixture then continue with recipe. • If you want the dumplings to be brown on top, put under the broiler for a few minutes. • For thinner dumplings (slick dumplings), roll the dough on a floured surface until thickness is reached, about ¼-inch; cut into strips (2x4-inches) before dropping into liquid. Using pie crust makes an even thinner dumpling. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Basic Dumplings

Tender diced chicken mixed with Craisins and candied nuts for a delightful experience. Cranberry Chicken (or Turkey)Salad Our Cranberry Chicken Salad is so full of flavor and easy to make. About the Ingredients • Chicken - Grill it, bake it, whatever is easiest for you. When I make chicken stock, I usually add several extra chicken breasts to the pot to cook and take them out when they are done. If I'm not using them right away, they go into Food Saver bags and then placed in the freezer. • Celery -Fresh is best when it comes to this versatile stalk. I use celery in so many things and I love the crunch it gives this salad. • Candied nuts -They add so much flavor and takes this dish up a notch. • Craisins - During the holiday seasons, the y are used in many recipes at our home. They add an additional layer of flavor to this recipe. • Mayonnaise -Definitely a personal choice, especially for Southerners. The main thing is to use a quality product. I like to use just enough to bring things together; too much and it hides the flavors of the ingredients. This versatile and colorful chicken salad is so delicious. It can be used for a tea sandwich for a luncheon or shower, on a buffet in a pastry shell or a midnight snack. Cranberry Chicken Salad Ingredients • 2 to 2½ cups chopped, cooked chicken breasts (boneless and skinless) • ½ cup chopped celery, ¼-inch dice • ¼ cup chopped candied nuts (walnuts or pecans) • ¼ cup sweetened dried cranberries • ½ cup mayonnaise (can use up to ¾ cup if it seems too dry) • Salt and pepper to taste Instructions 1. In a large bowl, fold everything together with a light touch. 2. Store in a large container with a tight lid; refrigerate until needed. KEYWORDS best chicken salad, cranberry chicken salad, simple chicken salad, holiday chicken salad

Fermented Salsa PRINTABLE RECIPE ▼ 4 to 6 SERVINGS 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 tamper, 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 scant level teaspoon of sea salt for each cup 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 submerged 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. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Fermented Salsa This recipe should make about 1½ pints, depending on amount of ingredients. I use one scant level teaspoon of salt per cup of salsa. 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 • 3 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. It may take longer; taste daily until you like it. Remove the fermenting top and replace with a regular top; refrigerate.

Serves 4-6 Sesame Chicken This recipe is so versatile and can easily be doubled. The chicken is evenly coated with cornstarch just like most stir-fry dishes. I like it because of the heavenly smel ls that radiate from the pan. Ingredients • 2 Tbsp packed brown sugar • 1 tsp cornstarch • 4 tsp soy sauce • 1 Tbsp rice vinegar • ¼ cup water • 1½ tsp toasted sesame oil • 1/3 cup cornstarch • 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch wide pieces cut across the grain • 1½ tsp sea salt • 3 Tbsp vegetable oil • 2 cloves garlic, minced • 2 Tbsp toasted white sesame seeds • 1 medium scallion, thinly sliiced on the diagonal Cooked rice or noodles for 4 servings. Instructions 1. In a small bowl, combine brown sugar, corn starch, soy sauce, rice vinegar,water and sesame oil; whisk thoroughly; set aside. I like to use my immersion blender . It makes short work of combining the sauce ingredients. 2. In a medium bowl, toss the chicken with the salt; add the 1/3 cup cornstarch; toss until evenly coated separating pieces if necessary. 3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat; add half the chicken and brown on each side until cooked through. Set aside and add the remaining tablespoon of oil to the pan; repeat with the last half of the chicken. 4. Return the first half of the chicken in the pan; add the garlic and cook for about 30 seconds; add the sauce and cook until it starts to thicken; spoon over prepared rice in serving plate . Sprinkle with toasted sesame seeds and sliced scallion. KEYWORDS sesame chicken, stir fry

Turkey Fruit Salad 8 to 10 servings Ingredients • 4 cups cooked turkey (or chicken) ¾-dice • 1½ cups celery, ¼-inch dice • 1 (15¼-ounce) can of pineapple tidbits, drained well • 1½ cups mayonnaise • 1 cup chopped apple, ½-inch dice • 1 cup toasted chopped pecans Instructions 1. In a large bowl, mix all ingredients, making sure the apples are thoroughly incorporated. 2. Store in a tightly covered container; chill for at least 2 hours before serving. Options • Substitute mandarin oranges and toasted sliced almonds for the pineapple and pecans. • In the original recipe, add ¼ cup sliced green onions. • Another option-add sliced seedless grapes. KEYWORDS turkey fruit salad, fruit salad, easiest fruit salad

Rich, creamy and delicious Cream of Broccoli Soup. Best C ream of Broccoli Soup Makes 6 servings Cream of Broccoli Soup has been around for a very long time. I found this handwritten recipe in one of my mom's cookbooks. Even though I already have a Cream of Broccoli Soup on my website, this one is different so I decided to include it. It can contain small pieces of broccoli or be v ery smooth and creamy. Like our Pota to Soup, it tends to satisfy my soul. Soup Ingredients • Broccoli -I prefer fresh, but more often I end up using frozen for it's convenience. I thaw it by rinsing with cold water then patting it dry before chopping. I do save out some small pieces for garnishing. • Chicken stock -Make sure it's stock, not broth! Stock is much richer and concentrated. • Butter -This is necessary to make the best roux (thickener) for the soup. • Flour -Plain is what you need. A gain, for the roux. • Milk -It's best to use whole milk, for the richness. • Heavy cream -This is what I prefer, but half & half can be used. • Seasonings -Of course salt and pepper; nutmeg is a standard spice to use for Cream of Broccoli Soup. Cayenne can be used by each person if they choose. Ing redients • 1 lb broccoli (frozen works too) • 1 pint (2 cups) chicken stock • ¼ lb butter (1 stick) • ½ cup flour • 1 quart milk • 1 pint heavy cream (half & half works too) • 1 tsp sea salt • ¼ tsp pepper (black or white) • Nutmeg, just a pinch • Cayenne pepper to taste, but not too much You will need small, medium and large saucepans. Instructions 1. Chop the broccoli into large pieces. In the medium pot place the broccoli and the chicken stock. Simmer until cooked; drain, reserving stock; chop the cooked broccoli to your taste. 2. In the small saucepan, make a roux by melting butter; add flour and whisk until the mixture is well incorporated; set aside. 3. In the large pot, stir together the stock, milk and cream. Heat to simmering then whisk in the roux (flour/butter mixture) constantly so that there are no lumps * . Add the chopped broccoli and simmer until thicke ned; season. * You use an immersion blender at this point to create a creamy soup. Tips • For a completely smooth soup, use the immersion blender after adding the broccoli. • Save a few broccoli florets for garnish. KEYWORDS best broccoli soup, best cream of broccoli soup,