Best French Onion Soup PRINTABLE RECIPE ▼ 4 SERVINGS This French Onion Soup Recipe is one that I've had for at least 25 years, if not more. It's fairly simple and easy to make, even for a beginner. I like to keep my onions in a cool dark place in my pantry, just like potatoes. Check the ingredient list as you will probably have most of the ingredients on hand, if not all. Also, I don't overly caramelize the onions. It's a personal preference but I like the flavor better. A rich stock truly helps to enhance the flavor of the onions. Since this recipe is so simple, it's not necessary to cook it for a long time. You will already have a lot of flavors from the stock and browning the onions. This soup is so warm and comforting; it truly soothes the soul. Why I like this soup • This is just as good (or better) than the traditional French onion soup. • It is best when it's made fresh! • I like to use a baguette because of the texture and flavor, but regular French or Italian bread would work as well. • Top with browned (not burned) diced onion bits! • Use stock instead of broth for a richer flavor. Ingredients • 1 baguette, sliced into 1-inch thick pieces or French bread • 2 Tbsp unsalted butter • 1 Tbsp olive oil • 4 medium yellow onions, thinly sliced • 6 cups of a really good quality of stock (beef or chicken) * • 8 ounces cheese, Swiss or Gruyére, grated and divided Preheat broiler. You will need 4 heatproof bowls that can be put under the broiler. Instructions 1. Toast baguette slices under the broiler until golden brown. Remove from oven. 2. Melt the butter and oil in a large pot over medium-low heat. Add the onions and cook until medium brown. 3. Add the stock and simmer at a low boil for about 15 minutes. Taste before adding salt (see Tip below) and pepper. 4. Divide the bread slices between 4 bowls and sprinkle with 1 tablespoon grated cheese per bowl. Ladle the soup into the 4 bowls over the bread and cheese (they should be full). Sprinkle the rest of the cheese on top and along the lips of the bowls. 5. Place on a foil-lined baking sheet; place in 400°F preheated oven, up to 25 minutes. Check often to make sure they don't burn. The cheese should be brown and puffy. * If you don't have enough stock, start with 1 tablespoon of Better Than Bouillon , beef or chicken, with 6 cups of water. You may not need to add additional salt. Tips • For a change, try sweet onions like Vidalias. Their sweetness adds a totally different level of flavor. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Best French Onion Soup Updated February 26, 2026 I love these soup bowls from Le Tauci .

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.

Olives, Cheese and Sun Dried Tomatoes Batter Bread PRINTABLE RECIPE ▼ MAKES 1 LOAF I like this bread because it's a great base to make a sandwich. It's the perfect bread to add additional herbs and cheese to suit your taste. Loaf is about 20 to 25 ounces, depending on ingredients. Favorite Things from the Kitchen What I like about this recipe: • You can add additional herbs for more flavor. We like rosemary and oregano. • I like to do a simple herb bread, sometimes with garlic (pictured above). • Again, easy to get ingredients, even the sun-dried tomatoes. • This is a great bread to serve with pasta or homemade soup. • No kneading is required. About the Ingredients: • Onion: White or yellow onions; diced spring onions are good too! • Garlic: Adds a lot of flavor to this recipe. • Butter: Not much is required, unsalted is best. • All-purpose flour: Fresh four makes a better loaf of bread. I like to use freshly ground einkorn. I use the grain mill attachment for my Kitchen Aid . • Sugar: Necessary to feed the yeast. • Olives: I like to use a combination of green and kalamata olives. • Sun-Dried Tomatoes: This recipe doesn't require a great amount. • Herbs: I use a combination of rosemary and oregano. • Yeast: Use the regular yeast in the packet, not rapid rise. • Milk: I like whole milk but use what you have on hand. • Shredded cheese: You can use cheddar, Swiss or Parmesan. I think Gruyère would be good too. Use your favorite. • Egg: Fresh, of course. I use the large size. Ingredients • ¼ cup diced onion • 2 minced garlic cloves (optional) • 2 Tbsp butter • 2 cups all-purpose flour* • 1 Tbsp sugar • ¼ tsp sea salt • 1 ¾ oz pkg active dry yeast • ¾ cup milk • ¼ cup water • ½ cup shredded cheese • 1 whole egg, well beaten • ¼ cup sliced, well-drained olives • ¼ cup chopped, drained sun-dried tomatoes Generously grease a 9×5-inch loaf pan. Instructions 1. In a small skillet, melt the butter and add the onions (and garlic); sauté just until crisp-tender; set aside. 2. In a large mixing bowl, combine 1 cup flour, sugar, spices, salt, and yeast. Set aside. 3. In a small pan, heat the milk and water until 120°F to 130°F. Pour into the flour mixture then add the cheese, beaten egg and sauteed onions. 4. On low speed, blend until moistened; then beat at medium speed for 2 minutes. Stir in the remaining flour until you have a stiff batter. If necessary, you can add up to an additional ½ cup flour to get the right consistency. Just make sure all the flour is thoroughly mixed in. Gently by hand or using the mixer, gently fold in the olives, tomatoes and herbs. 5. Spoon into the prepared pan, smoothing the top; cover and let rise in a warm place until light and almost doubled in size, 30 to 50 minutes. 6. Preheat oven to 350°F; bake for 30 to 45 minutes until bread is golden brown. Remove from pan; cool on rack. *Start with 2 cups and increase gradually up to ½ cup if needed. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Olives, Cheese and Sun-Dried Tomatoes Batter Bread

Our pumpkin soup recipe is creamy, easy, and so delicious! Share Easy Creamy Pumpkin Soup Recipe If you like creamy soups, this one's for you. Lots of flavor and color abound! It's perfect served in handled bowls or oversized mugs. If you would happen to have toasted pumpkin seeds on hand for garnish, that's even better. KEYWORDS creamy pumpkin soup recipe, easy pumpkin soup recipe Easy Creamy Pumpkin Soup Recipe Serves 4 to 6 Ingredients • 3 Tbsp good olive oil • 1 medium sweet onion, finely chopped (can use yellow onion instead) • 3 cloves garlic, minced • 1 can pumpkin puree, (15 oz) or 2 cups • 1 Tbsp fresh thyme • ½ tsp sea salt (always taste before adding salt) • ¼ tsp ground cumin • ¼ tsp pepper • 1/8 tsp ground ginger • 2 cups vegetable broth, low-sodium • 3 Tbsp maple syrup • 3 Tbsp heavy cream Instructions 1. Heat olive oil in large saucepan over medium heat; add onion and garlic, cook for 2-3 minutes. The smell will tell you when it's ready; turn heat to medium-low. 2. Add the pumpkin puree and spices; cook about 4 to 5 minutes. 3. Add the vegetable broth; stir constantly for 3 to 4 minutes until bubbly. 4. Remove from heat; stir in the maple syrup and cream. 5. Serve as is or for a smoother soup, use stick blender or transfer to regular blender to puree to your liking. 6. Serve while it's warm; garnish (optional) with toasted pumpkin seeds, and/or flaked salt and a drizzle of heavy cream. Share Pin Share Jump to Recipe▼ PRINT

2 Ingredient Kefir Bread PRINTABLE RECIPE ▼ MAKES 1 LOAF If you like to make bread, and especially if you love to eat it, then this recipe will be one of your favorites. Only two ingredients make a fabulous bread. Plus, it has the taste and texture of sourdough. Basic components of this recipe: • Kefir: T his is the main leavening agent, giving the bread it's unique flavor, texture, and aroma. The kefir contains live bacteria and yeast that ferment, which helps the dough to rise. • Self-rising flour: Use a really good, organic flour if you can. I like to use einkorn because of its naturalness and flavor. I make my own self-rising flour by adding two tablespoons of baking powder and 2 teaspoons of salt to the four cups of flour required in this recipe. Do not use bleached flour! Favorite Things from the Kitchen Overview of Kefir Bread: • Retains freshness and moisture longer than traditional yeast bread, so a much longer shelf life. • Kefir bread has a firmer texture. • It generally has lower acidity (pH) compared to yeast bread, • Kefir has antioxidant properties, and these are passed on to the bread. • It's a source of beneficial bacteria, which can contribute to gut health. • Kefir can be used in place of yeast in bread making. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it 2 Ingredient Kefir Bread Ingredients: • 2 cups whole milk kefir • 4 cups all-purpose flour (organic if possible but definitely unbleached) • 2 Tbsp baking powder (fresh!) • 2 tsp sea salt You will need a large Dutch oven with lid and parchment paper . Instructions 1. In a large mixing bowl (no metal), put in the flour that has been mixed with the baking powder and salt. Make a well in the center and pour in the kefir. Using your hands (or a wooden spatula) mix the flour and kefir, bringing the flour in from the sides and mixing. Keep mixing until the dough is shaggy looking. Don't add additional flour; it should be slightly wet and sticky. 2. Cover the bowl with plastic wrap, making sure it is sealed, place in the fridge. Leave the dough for 6 to 8 hours to ferment and develop flavor. 3. Preheat your oven to 450°F about 20 to 30 minutes before baking. Put the lid on the Dutch oven, place it on a center rack in the oven as it needs to preheat before adding the bread. 4. With wet hands, grab the side of the dough, stretch it up about 6 to 8 inches and fold it over the middle of the dough. Repeat seven more times as you work your way around the dough ball. 5. On a floured surface, turn the dough out, seam side down. Using your hands, rotate the ball of dough and drag it towards you on the floured surface, until you have a tight round ball. Lift the dough ball and place it in the center of a piece of parchment paper. Score the top if you wish. 6. Remove the Dutch oven and place it on a heat-proof surface; remove the lid and set aside. Put 3 to 4 ice cubes in the bottom of the pot, transfer the dough with the parchment into the pot; replace the lid and put in in the oven. Bake for about 30 minutes. 7. Remove from oven, take off lid and return to oven for about15 minutes or until the bread is nicely browned and sounds hollow when tapped. Set aside to cool: wrap to store.

Creamy Asparagus and Potato Soup PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Indulge in the rich and comforting flavors of our creamy asparagus and potato soup. This delightful blend of tender asparagus and hearty potatoes creates a velvety texture that's perfect for any occasion. Each spoonful is packed with nutrients and warmth, making it a satisfying choice for lunch or dinner. Enjoy a bowl of this delicious soup and experience a taste of wholesome goodness! Favorite Things from the Kitchen I love these Le Tauci bowls with handles. This delightful soup can be enjoyed either creamy or chunky, making it versatile for any occasion. For a luncheon, I love serving the creamy version in clear mugs, which not only showcases its rich texture but also adds an elegant touch to the table. The chunky version is perfect for a meal when you desire something more substantial. It's the ideal choice when you're craving a hearty meal. The rich flavors and satisfying textures will warm up and keep you full. Enjoy a comforting bowl that's perfect for any time the day. For those of you who hate washing dishes, this soup is for you. You will need 1 large pot with a lid. You can cook the potatoes in this pot, drain and set aside, while making the rest of the soup. Ingredients • 4 slices bacon, chopped, fried, and set aside to drain • ¼ cup butter • 1 small onion, ½-inch dice • 1 stalk celery, split and ½-inch dice • 1 medium carrot, ½-inch dice • 2 to 3 cups chopped fresh asparagus • ¼ cup + 1 Tbsp plain flour • 1 quart milk • 1 tsp vegetable bouillon • 4 medium potatoes, cut into 1-inch pieces, cooked and drained • Sea salt and pepper (if using bouillon, check for salt at the end of cooking) Instructions 1. In the large pot, cook the bacon and set aside to drain. Add the butter, onion , celery, and carrot; sauté until almost tender. Add the asparagus and cook 2 minutes longer. Add the flour and bacon; stir until combined. 2. Add the milk, bouillon, and potatoes. Stir and cook for 10 minutes or until slightly thickened. Season with sea salt and pepper. 3. At this point, if you want a creamy, smooth soup, you can use the immersion blender to emulsify the ingredients. I like to use it briefly so there is still some texture. Yum! LAURA LEE ALICE COOKS PIN PRINT Creamy Asparagus & Potato Soup Don’t love it Not great Good Great Love it

Bread recipes Breads For our ancestors, baking bread was essential for survival. Long before bread became available in stores, it was often made at home. Sometimes. I remember how my grandmother would save the leftover biscuits from breakfast in a pot with a lid for lunch or dinner, back in the days before zip-top bags and plastic wrap. Today, we can create various breads with different flours, flavors, and textures. The wonderful part is that we are rediscovering some traditional methods from the past, returning to the simplicity and joy of making homemade bread for our families. It fills me with happiness to produce something wholesome that nourishes my family without unnecessary additives. Olives, Cheese and Sun Dried Tomatoes Bread Strawberry Streusel Muffins Kefir Bread Apple Cinnamon Rolls English Muffin Loaf Bread Sourdough Starter Best Pecan Pie Muffins Basic Southern Dumplings Best Pumpkin Bread Banana Nut Bread Southern Butter Biscuits Cornbread Dressing Brown Nut, Date and Raisin Bread Wine and Cheese Bread Best Simple Waffles Flat Dumplings German Pancake Spreads for Breads Basic Apple Muffins Banana Nut Muffins Basic Blueberry Muffins Uptown Biscuits Blueberry Corn Muffin Blueberry Tea Bread Puffy Bowl

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

Using our recipe, make the best Chicken Stock or Bone Broth. How to Make our Chicken Stock (or Bone Broth) PRINTABLE RECIPE ▼ 4 to 6 SERVINGS I started making Chicken Stock a few years ago after I had a very disappointing trip to the grocery store. They were out of chicken stock so I bought broth and it was pathetic with no smell or flavor. I had made stock off and on for a long time but making TIME was the problem. I use a lot of stock (beef and chicken) in my cooking so I made it a habit to set aside time, usually once a month, to make stock for our household. One of the best things about making your own stock is that you control the amount of salt that goes in. I do use bouillon sometimes but since it does contain a lot of salt, I try to avoid it. About the Ingredients. . . • Chicken bones: The amount of ingredients below is for one and a half pounds of bones or carcasses. Most grocery stores will sell you chicken bones or give them to you free if you give them advanced notice. I also save the carcasses from roasted chickens or turkeys, place them in the freezer until I'm ready for them. Do not use chicken pieces with a lot of meat on the bones; most of the flavor and goodness comes from the bones. Plus the meat doesn't taste really good after it has cooked for a long time. • Celery: I use one stalk of cleaned and rough chopped celery • Carrots: Same as the celery but I use one medium carrot. • Onion: One half of a medium onion, rough chopped • Water: Use filtered, if possible, especially if your water has lots of chlorine. It does affect the taste and the final results. • Vinegar: It helps to draw more flavor and goodness from the bones; you won't taste it either. • Sea salt: I use one teaspoon per 1½ pound batch. • Cracked pepper: ¼ tsp per 1½ pound batch. Did you know that Bone Broth is not only nutritious but chocked full of vitamins and minerals. It's also been proven that it contains amino acids which help your immune system, repairs your body, and supports your skin. Not all bone broth is equal though and it depends on the amount quality of the bones. Y ou can see the layer of chicken fat (schmaltz) in the picture above. Once it's cold (picture below), I will remove it and freeze in small portions to use at a later time. Y ou don't have to remove the fat; it has great flavor. After removing the chicken and vegetables with my spider strainer , I use a strainer with a handle like a scoop to get out the large bits and then this strainer to remove the rest, leaving a beautiful broth. You don't have to do the fine straining like I did; it depends on how you intend to use your broth. Sometimes I like to use the broth in clear soups, like a consommé. Made in USA LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Chicken Stock or Bone Broth Ingredients • 1½ lbs chicken or turkey bones or carcass* (adjust to what you have) • 1 stalk of celery, cleaned and rough chopped • 1 medium carrot, cleaned and rough chopped • Water to cover by 3 inches, regardless of the amount in the pot • 2 tsp vinegar • 1 tsp sea salt • ¼ tsp cracked pepper You will need a large pot with a lid; it needs to have a 3-inch headspace after adding the water. Instructions 1. Place all the ingredients in a large pot. Cover with water; start cooking on high; turn to low when you see it starting to boil; top with the lid. 2. Cook for a minimum of 12 hours; 18 is better; 24 is best. 3. Remove the bones and vegetables when done. Using a fine sieve, strain all the stock into a bowl or jars. Cover and let sit until it can be refrigerated. I have found this to be the best way; the fat** (schmaltz) is easier to remove this way. *If you are using a carcass, it's best to "break it up' before putting in the pot. **I remove the fat and put it in a jar in the fridge (1 week) or freeze it in 2 Tbsp amounts (6 months). • The chicken fat is great for gravy, carmelized onions-just about anywhere you would use butter. I've even used it in making biscuits!

The very best hot chocolate mix! Hot Chocolate Mix PRINTABLE RECIPE ▼ 6 to 8 SERVINGS I left the word "homemade" out of this recipe because this is sooo much better than any I've tried before. And it can easily be doubled or tripled. Plus it makes the best gift! Even though this is a simple recipe, you can make it even better by the addition of different ingredients and toppings. Hershey now makes a dark cocoa and several companies now offer powdered cream. There are just so many options to the traditional recipe. About the Ingredients • Sugar- Basic granulated sugar. • Cocoa- Always use fresh and good quality. • Powdered Milk- You can use more than specified, will make it creamier. Check out the powdered cream too. • Cayenne- Just a tiny bit enhances the taste of hot chocolate. The Olmec, Mayan and Aztec civilizations were the first to turn the cacao beans into chocolate and they enhanced the flavor by using hot peppers. I like using the flip-top jars (see below. They keep the ingredients fresh for several months. Ingredients • 1½ cups sugar • 1 cup baking cocoa* • 1 cup powdered milk or powdered cream (I mix half of each one) • A teeny tiny pinch of cayenne (optional) You will need a storage jar with a tight-fitting lid. The size will depend on the quantity. Instructions 1. Combine the ingredients in a jar; shake to combine. 2. For each cup of hot chocolate, add 2 tablespoons of mix plus hot water; stir and enjoy. Options (add per batch or cup) • Mini chocolate chips, ¼ cup per batch or sprinkle on top • Pumpkin pie spice, 1 tsp per batch • Cinnamon, 1 tsp per batch • Mini marshmallows, dehydrated, ¼ cup per batch Dehydrated work better when doing a batch; use the regular mini marshmallows when doing it by the cup. • Candy canes are great to use for stirring during the holidays. * For richer flavor, mix dark and regular cocoa together. LAURA LEE ALICE COOKS PIN PRINT Hot Chocolate Mix Don’t love it Not great Good Great Love it

Laura Lee Alice Cooks is about sweet tea, good food, gardening, family and friends. A Southern lifestyle is positive, simple and easy-going. Home Comfort Foods Sally's Brownies A white plate stacked with decadent chocolate brownies. Chicken and Dumplings_edited_edited A pot filled with flavorful and puffy Chicken and Dumplings. Southern Potato Soup A bowl filled with creamy potato soup with small pieces of vegetables and bits of ham. Macaroni and Cheese Creamy macaroni and cheese in a white bowl. Loaded Carrot Cake Loaded carrot cake cupcakes with spiraled cream cheese frosting. Pasta with Asparagus and Bacon LLA Basic Coleslaw Recipe Our Best Baked Beans Crab Cakes Trending Desserts Loaded Carrot Cake Southern Pound Cake Rustic Strawberry Pie Southern Banana Pudding Most Requested Recipes To play, press and hold the enter key. To stop, release the enter key. HOW TO . . . RECIPES SHOP DESSERTS How to make our extraordinary Chicken Stock or Bone Broth! > To play, press and hold the enter key. To stop, release the enter key. Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even though it may have changed from the original. We will never know the true author of the original recipe, regardless of what some may say. That's why I go back and look through the oldest cookbooks that I can find. And sometimes it's not the recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within the pages. That's where the real story is, finding those simple Southern recipes. -Mac Maple Rolling Pin Parchment Paper Ohio Stoneware Mixing Bowl Best Cotton Dish Towels Silicone Trivets OXO Wooden Utensils Cuisinart Stainless Mixing Bowls Set 4-Piece Kitchen Essentials

Baked Chicken Breasts PRINTABLE RECIPE ▼ Whether you're preparing food for two or twenty, this is THE simplest recipe for baked chicken breasts. I cook my chicken this way several times a month. I use it not just for baked chicken but for chicken salad or any recipes that require cooked chicken. Tips for the Best Baked Chicken • Buy chicken breasts totally covered with skin. Mine in the photos did not have a lot but were still moist. • If baking more than two breasts, allow for extra baking time. • Set the chicken out of the fridge 30 minutes before baking. • Chicken cooked with the bone and skin have more flavor. • By salting the skin a few hours ahead of baking makes for a crispier skin. • I do not cover the chicken before placing it in the fridge.