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,

Simple and easy to make pecan pie. Easy Crustless Southern Pecan Pie Recipe Makes 8 generous slices I love pecan pie so much that I could eat it for breakfast. Ok, I have done that This one tastes just like the classic pecan pie. And it's so good with a cup of coffee. I love this recipe not only because of the way that it tastes, but it's just so simple to make. It is one of several crustless pie recipes on my site. I've made many pies, but I have found that a lot of people just don't eat the crust. (And it doesn't seem to matter on how hard you worked on making the perfect flaky and fluted crust!) Here are the links for the baking mix and vanilla used for this pie (and others). I love this pie plate from Le Tauci. It works so well when you don't want to crimp a pie crust or you want to make a crustless pie stand out. About the ingredients . . . • Pecans -Make sure that they are fresh. I like a medium chop (¼ to ½-inch pieces). Do not toast before using. • Milk -Whole milk works best for this recipe. • Corn syrup -Light or dark. The dark corn syrup will make a darker pie. • Butter -Must be room temperature to blend in. • Eggs -Large or extra large. Take out of fridge 30 minutes before using. • Brown sugar - Light or dark will work. • Baking Mix -Use your favorite or our recipe here . • Vanilla -Use a good quality for the best results. Our recipe here . The printable recipe for our Pecan Pie Muffins . How to make Mini Pecan Pies: • This recipe will make 4 to 5 dozen mini pies. • For the best results, grease or spray the pans before adding batter. It is best not to use paper liners for baking these but instead put them in the liners after they are baked and cooled. This makes a better presentation and makes them easier to remove. • Pour into the pans, let sit briefly (so the batter will settle) then pour in more batter until it's ¼-inch from the top edge of the pan. I use a measuring cup to do this, stirring often so the batter stays mixed. The batter will puff up while baking then settle down as it cools. • Usually 4 to 5 pans will fit on 1 oven rack. • These only bake for about 15 minutes. Watch carefully and don't overbake. • These are best served at room temperature. KEYWORDS classic pecan pie recipe, light corn syrup, southern classic, room temperature, chopped pecans Easy Crustless Southern Pecan Pie Recipe Ingredients • 1½ cup chopped pecans (medium chop works best but you can use a few halves for appearance) • ¾ cup whole milk • ¾ cup corn syrup (light or dark) • ¼ butter, room temperature • 4 eggs • ¾ cup brown sugar, packed • ½ cup baking mix • 2 tsp of a good vanilla Preheat oven to 350°F. You will need a 9-inch greased pie plate. Instructions 1. Sprinkle chopped pecans or pecan halves in a single layer in the prepared pie plate. 2. Place remaining ingredients in a blender; process on high for 20 seconds until smooth, scraping the container after 10 seconds. 3. Pour into pie plate; bake for 50 minutes or until knife inserted in the middle comes out clean; cool at room temperature. Do not overbake!!!! Image 1 Image 2 PRINT Jump to Printable Recipe▼ Share Pin Share

Condiments, Marinades & Dressings Bleu Cheese Dressing (2) This bleu cheese dressing is totally different from the first one. Simple to make, you just whisk everything together and chill. I like to taste it after it's been chilled for a while to check the seasoning. This is another recipe that I've had for a long time. Makes about 2 cups. Ingredients • 1 cup buttermilk • ½ cup sour cream • ¼ cup mayonnaise • ½ small garlic clove, minced • 4 ounces blue cheese, crumbled • ¼ tsp dried parsley • ½ tsp sea salt • ¼ tsp fresh ground pepper Instructions 1. In medium bowl, whisk tohether first 4 ingredients; add blue cheese and parsley; add salt and pepper. 2. Pour into a sealable container ( like this ); chill before using. Should last for up to 5 days. KEYWORDS best bleu cheese dressing, bleu cheese dressing

An assortment of the best and useful cooking tools. Cooking Tools Herb Scissors Garlic Slicer Garlic Press Instant Read Thermometer Meat Tenderizer Hammer Mueller Multi Chopper OXO Cutting Boards

Marinated Broccoli PRINTABLE RECIPE ▼ 6 to 8 SERVINGS About the ingredients: • Broccoli: Use 2 to 3 heads, about 16 oz. • Garlic cloves: I like to use fresh instead of powder or granulated for the flavor. • Vinegar: Red wine or apple cider. I use Balsamic vinegar sometimes, especially if I am doing a vegetable medley. • Honey: Raw, organic if possible. • Dijon mustard: This is optional, but it does give flavor. • Lemon juice: Fresh if you have it. • Dill weed: It only takes a little bit. I have also used Italian seasoning, depending on the flavor I want. • Sea salt • Pepper: Black pepper or a small pinch of red pepper flakes for more intensity. • Vegetable oil: I like to use avocado oil or a mixture of olive and avocado. Marinated Broccoli Ingredients • 2 to 3 heads of fresh broccoli (16 oz.), washed, cut into small florets • 1to 2 cloves garlic, finely minced • 1/4 cup vinegar (balsamic, red wine, apple cider) • 1 Tbsp honey • 1½ tsp Dijon or regular mustard • 2 tsp lemon juice • 1 tsp dill weed or Italian seasoning • ¾ tsp sea salt • ¼ tsp black pepper or a tiny pinch of red pepper flakes (or to taste) • ½ cup of a good vegetable oil, I mix avocado and olive oil You will need a zip top bag. Instructions Put the broccoli florets into the zip top bag. Thoroughly mix all the remaining ingredients. I use the mixing attachment for my immersion blender. You want the marinade mixed but not pulverized. Put in the zip top bag with the broccoli; refrigerate for 18 to 24 hours. Turn bag occasionally, drain and serve. Options • You can use cauliflower florets instead of broccoli or combine the two. You want the pieces bite sized. • I like to use a mixture of colorful vegetables like cherry tomatoes, onions, cucumbers, broccoli, and yellow squash. I only peel the onions, so I only use young squash and cucumbers. • Mixing grape-sized mozzarella balls with the other vegetables brings this dish to another level. • Olives are a great addition to this dish too! They are so good when used with mozzarella balls, tomatoes, pearl onions or shallots, and cucumbers.

Old Bay Party Nuts This simple recipe can be used with any kind of raw nuts-Brazil, pecan or walnut halves, cashews, and even peanuts. I leave out the peanuts, especially if I am doing these as a gift. It's also easily doubled or tripled. Ingredients • 2 Tbsp salted butter, melted * • 2 tsp Old Bay seasoning • 2 Tbsp Worcestershire sauce • ½ tsp garlic powder • ¼ tsp hot sauce (or to taste, a little goes a l ong way) • 2 cups pecan halves (or any combination to equal 2 cups) Preheat oven to 300 degrees. Line flat baking pan with foil or parchment paper. Instructions 1. Thoroughly stir together together first 5 ingredients; add nuts and toss gently. Place n uts on prepared pan. 2. Bake for about 30 minutes, stirring twice in the first 20 minutes, turn off oven for last 10 minutes. Cool completely and store in an airtight container in a cool area. * I like to use clarified butter; you can also use olive oil or a 50/50 blend. Tips • These are best made a few days before using. KEYWORDS old bay party nuts, Roasted Chickpeas These make a great nutritious snack or a topping for a salad! They are always a topic of conversation at a party, especially if you make them in several flavors. They are packed full of protein too! Ingredients • 1½ cups cooked or canned chickpeas, drained; rinsed • Olive oil • Sea salt • Spices such as smoked papricka, garlic powder or any flavor you like Preheat the oven to 425°F. Lina a large baking sheet with parchment paper. Instructions 1. Spread the chickpeas on 2 kitchen towels; pat dry; remove any loose skins. 2. Place the chickpeas on the baking sheet; drizzle with olive oil and toss; sprinkle with sea salt. 3. Roast for 20 to 30 minutes, until golden and crispy. A little more time may be necessary until they are nice and crispy. 4. Lightly sprinkle with spices while warm. Enjoy within 2 days. Best stored in loosely covered container. KEYWORDS roasted chic kpeas, chickpeas

Spinach & Artichoke Dip PRINTABLE RECIPE ▼ 4 to 6 SERVINGS The first time I had Spinach Artichoke Dip was at a Christmas party a zillion years ago. It was so good and hard to believe that it was homemade . This recipe is the closest to that dish and it is simple, easy to make, and delicious. I like dips that have substance to them and so I cut the artichoke hearts into small pie ces. I love this recipe because all the ingredients go into a crockpot and in one hour, it's ready! It can be microwaved too if you need it for last minute entertaining. Ingredients • 8 oz mayonnaise • 16 oz mozzarella cheese, shredded • 8 oz Parmesan cheese, grated • 8 oz artic hoke hearts, drained and chopped (see tip below) • 8 oz chopped spinach (if frozen, thaw, then drain by squeezing) • 1 red pepper, seed and finely chopped • 2 cloves garlic, minced You will need a small crockpot to use for cooking. It can be used for serving too. I have also done this successfully in a microwave*. Instructions 1. Place all ingredients in crockpot; mix th oroughly, b ut gently. 2. Cover; cook on high until heated; then cook on low for 1 hour or until cheese is melted. 3. Mix again; transfer to serving dish; serve with toast points, crackers or pita bread. * If using a microwave, place all ingredients in a glass or microwave-safe dish. Cook on a medium-low setting for 2 minutes at a time, gently folding mixture each time, until cheese is melted. Fold again gently; place under broiler to gently brown. Tips • If your s erving dish is ovenproof, place the dip u nder the broiler just briefly to get some color on top. • I like to chop the spinach and artichoke hearts into ¾-inch pieces. The presentation of the dish looks so much better and easier to eat. • I love these bowls from Le Tauci . They make the best serving bowls and go with so many styles of dinnerware. Can you see the artichoke heart? About the Ingredients . . . • Mayonnaise -Use regular mayonnaise, not reduced fat. This gives the dip substance and richness. • Mozzarella Cheese -This popular cheese gives this dip a creamy texture and spreads easily. • Parmesan Cheese -This versatile cheese has grainy texture and nutty flavor. It is also high in calcium, phosphorus and protein. Another plus, it's a great probiotic for gut health. • Artichoke Hearts -They have many attributes, including low in fat and a good source of protein. • Spinach -A dark leafy vegetable that is high in fiber and low in calories. It contains many nutrients, including vitamins, minerals and antioxidants. Can use fresh or frozen in this recipe. • Red pepper -A colorful pepper that is high in vitamins, fiber and antioxidants. It brings a pop of color to this recipe. • Garlic -A member of the allium family, it is full of antioxidants and has anti-inflammatory and antibacterial properties. It can have a pungent, savory and earthy taste. I wouldn't recommend elephant garlic for this recipe. What makes this recipe so special: • Lots of flavor with just a few ingredients. • It's creamy and full of nutrition. • Perfect recipe for a beginner! LAURA LEE ALICE COOKS PIN PRINT Spinach & Artichoke Dip Don’t love it Not great Good Great Love it Favorite Things from the Kitchen I love these Le Tauci bowls with handles.

Easy One Pot Beans and Rice This has been a Southern staple for many years and there are many versions of it, depending on the area. Makes about 4 servings. Ingredients • 2 Tbsp olive oil • 1 medium onion, chopped • 1¾ cups chicken stock • 1 tsp salt • ½ tsp pepper • 1 cup uncooked rice • 1 can pinto beans (15.5-ounce), undrained (or your choice of canned beans) • 1¼ tsp hot sauce (optional) Instructions 1. In a large pot with a tight-fitting lid, add the olive oil and onion; sautè until onions are slightly tender, 2. Add the stock, cover and bring just to a boil. Then add the salt, pepper, rice and beans. Gently stir to combine; cover. 3. Turn the heat to the lowest setting, then simmer, without lifting lid, for about 20 minutes. Gently fluff with fork. Options • Add ¼ cup diced celery with the onion, sautè. then add ½ cup cooked, chopped chicken with the rice and beans. • Sautè ½ cup diced green pepper with the onion and add a can of diced tomatoes (drained) with the rice and beans. • If you are a pork lover, add ½ cup chopped cooked pork, ham or bacon. • Adding black-eyed peas with the pork makes a version of Hoppin' John. Tips • A side of collard greens and a pan of cornbread will make it a truly Southern meal. KEYWORDS rice and beans

Our recipe for an easy Crustless Pumpin Pie. Crustless Pumpkin Pie PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is one of the easiest pies to make, regardless of the occasion, and it is absolutely delicious! Fresh spices are a must for this flavorful pie. And there is no need for a homemade pie crust! Plus, you can use canned pumpkin or your own pumpkin purée. This is not your traditional pumpkin pie, even though it tastes just like it but without the crust! • I like to bake my pie until there is a slight jiggle, then I do the knife test. • Make sure the pie doesn't burn. I've never had a problem but if you see it happening, lay a square of foil on top. • You could also do cookie cut-outs on top. • Wait until the pie cools before slicing. Serves 6 to 8 Ingredients • 1 can pumpkin (16 oz) • 1 can evaporated milk (13 oz) • 2 eggs • 2 Tbsp butter, room temperature • ¾ cup sugar • ½ cup baking mix (Bisquick or our recipe ) • 2½ tsp pumpkin pie spice (fresh is best) • 2 tsp of a good vanilla (our recipe) Heat oven to 350°F. Grease a pie plate using Pam or our Pan Release . Instructions 1. Place all ingredients in a blender in the order shown; blend on high for 45 seconds to 1 minute, scraping down sides twice. 2. Pour into the prepared plate; bake on middle rack in oven until thin knife inserted in the center comes out clean, usually about 50 minutes to an hour. Cool on a rack; slice when cool. Cover and refrigerate to store. Options • Place baked pastry cutouts (pie crust)sprinkled with brown sugar on top of pie after about 45 minutes of baking. Or add baked cutouts on top of pie after baking. Just needs a dollop of whipped cream! LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Crustless Pumpkin Pie

Buttercream Frosting Basic Buttercream Frosting PRINTABLE RECIPE ▼ Makes @ 3 CUPS This is the basic, tried and true frosting that I have used for many years. It has lots of options that I've listed below. About this recipe: • Before frosting in tubs came along for bakeries, this was the standard recipe, although most bakers used all shortening with butter flavoring. • You can use butter-flavored shortening. • I like to use all butter; it gives a richer flavor, but it must be refrigerated. Basic Buttercream Frosting Ingredients • ½ cup vegetable shortening • ½ cup butter (or 1 stick) • 1 tsp vanilla • 1 lb. confectioners' sugar, sifted • 2 Tbsp milk or cream (will definitely need to add more) Instructions 1. Thoroughly cream butter and shortening. Add vanilla. Gradually add sugar, one cup at a time, beating well after each addition. Scrape the sides and bottom of the bowl often. Icing will appear dry after adding all the sugar. Add milk and beat at medium speed until light and fluffy. You WILL need to add more milk, up to 2 tablespoons. I let it beat for a little bit each time after adding milk. To be honest, I usually turn the mixer to a higher speed because I like mine frosting really light and fluffy, unless I'm using it for decorating. 2. Keep icing covered with a damp cloth while using or refrigerate in an airtight container. Can be stored up to two weeks. Beat again before using. Makes about 3 cups, enough for our Yellow Butter Layer Cake . Options • Substitute all shortening, clear vanilla and 1 tsp butter flavoring for white icing. • Or you can just use the "butter shortening" with vanilla for regular icing. • Two sticks of butter can also be used; beat it until light in color and fluffy before adding sugar. • Use almond flavoring (I use Disaronno Amaretto liqueur) instead of vanilla. • Coffee liqueur (like Kahlua) makes a good flavoring for our Basic Chocolate Frosting. (recipe below) • Another alternative is liqueurs or extracts, like orange , lemon or cherry. • Add 1 or 2 drops (not too much) of peppermint oil. Tips • It is really important to sift the confectioner' sugar, makes for a better all-round frosting. • Some liqueur comes in mini bottles; may have better flavor and might be cheaper than the extracts. • If you want to make your own vanilla, check out our recipe here . LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Basic Buttercream Frosting Basic Chocolate Buttercream Frosting Prepare our Basic Buttercream, then add ¾ cup cocoa or 3-1 oz unsweetened chocolate squares (preferred), melted and cooled. If using the cocoa, you may need to add more milk, a little at a time, until it reaches the right consistency.