Appetizers & Snacks Deviled Eggs Old Bay Party Nuts Pimento Cheese Simple Pickled Eggs Mini Broccoli & Cheese Quiche Mini Bacon & Cheese Quiches Roasted Chickpeas Fried Green Tomatoes Spinach & Artichoke Dip ​ Oven Roasted Tomatoes Garlic Parmesan Croutons Cheese Toasts Spinach Dip Peach and Pineapple Salsa Corn and Avocado Salsa Salsa Verde Cruda Broiled Roma Tomatoes Mango & Pomegranate Salsa Fermented Salsa

​ ​ ​ ​ ​ Garlic Parmesan Croutons ​ ​ ​ These are so good that you will make them again and again! ​ Ingredients ​ ​ • 2 cloves garlic, minced ​ ​ • 1 Tbsp olive oil ​ ​ • 1 Tbsp butter ​ • 3 cups bread, crusts removed, ¾-inch cubes ​ ​ • Sea salt & black pepper ​ ​ • 3 Tbsp finely grated parmesan cheese ​ ​ ​ ​ Preheat oven to 325°F. Line a baking sheet with parchment paper. ​ ​ ​ ​ ​ Instructions ​ ​ 1. Place the garlic, olive oil and butter in a glass measuring cup; microwave on high for 20 seconds, remove and stir; repeat 2 more times until butter is melted. ​ 2. Place the bread cubes in a large bowl; add the garlic mixture and gently toss; repeat with the Parmesan cheese; toss again. Sprinkle with salt and pepper to taste. ​ ​ 3. Pour mixture onto prepared pan and place in the preheated oven. Bake for 15 minutes, remove and stir; return to oven and bake for 15 minutes more, until golden and crisp. Watch to make sure they don't get overdone. Cool completely. Place in an airtight container until use. ​ ​ ​ ​ Tips ​ ​ • Do not use plain white bread that mashes easy. Plus, you want the ¾-inch cubes so look for bread with thick slices or that you can slice to the proper size. ​ ​ • I like this size of crouton because they be used alone as an appetizer or can be used with a dip. ​ ​ • The croutons can be cut into ½-inch x 2-inch pieces for easier handling. These are great with our Marinara Sauce . ​ ​ ​ ​ ​ ​ ​ ​ ​ KEYWORDS ​ garlic croutons, easy croutons, best croutons ​ PRINT RATE Don’t love it Not great Good Great Love it

Oven Roasted Tomatoes ​ This recipe takes a little more time to make, but it is worth it! The flavor of fresh tomatoes that have been roasted at their peak of flavor is wonderful! They are not just good in sauces, but on sandwiches, appetizers and they freeze beautifully. ​ ​ Ingredients ​ • 5 lbs plum tomatoes • ¼ cup good olive oil ​ • 1½ Tbsp Italian seasoning • 2½ tsp salt ​ • Preheat oven to 325°F. 2 sheet pans ( covered with foil) then racks, all coated with cooking spray ​ Ins tructions 1. Wash tomatoes; remove cores; slice into ½-inch slices. 2. Place in prepared pans (not touching); drizzle with the olive oil; sprinkle with salt and spices; bake, uncovered at 325°F for 3 to 4 hours. Sta rt checking at 2½ hours: they should be shriveled and the edges are dark brown (but not burnt). 3. Remove from oven and cool for 15 minutes. 4. Store in refrigerator up to one week in airtight container; in airtight freezer container up to 3 months or eat while warm. Yum! ​ • For a quick appetizer, sprinkle slices with shredded mozzarella and place under broiler until golden; top ​ with slices of ripe olives. ​ ​ • T op with slice(s) of pepperoni, shredded cheese and ​ ​ broil until golden. ​ ​ ​ ​ ​ ​ ​ ​ ​ KEYWORDS ​ roasted tomatoes, roma tomatoes ​ ​ ​ ​ ​ Broiled Roma Tomatoes with Mozzarella ​ ​ ​ Super easy recipe that you will want to make again and again. It makes a quick and easy appetizer that can be served warm or room temperature. ​ ​ ​ ​ Ingredients ​ ​ • Roma tomatoes (allow 1 tomato per person) ​ ​ • Mozzarella cheese (I buy the roll, easier to slice) ​ ​ • Sea salt ​ ​ • Italian herbs ​ ​ • Fresh basil ​ ​ ​ ​ You will need foil covered baking sheet(s). The cheese will melt over the sides of the tomatoes so place them about 1½-inches apar t. I usually can get about 24 halves on a full size sheet pan. Place the rack in the middle of the oven and turn to broil. ​ ​ ​ ​ ​ Instructions ​ ​ 1. Cut out the stem end of the tomatoes and slice in half. Place on the prepared baking sheet(s). ​ ​ If some of the tomato halves don't sit level, you can add pieces of foil underneath if necessary. ​ ​ 2. Sprinkle the haves with a pinch of sea salt and a little Italian seasoning. Top each half with ¼-inch slices of mozzarella cheese * . ​ ​ 3. Place the pan in the oven and watch carefully until cheese is bubbly with brown patches; remove from oven and place on serving platter. Sprinkle with chopped or sliced basil. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ * The cheese will spread so avoid thicker slices. ​ ​ ​ ​ ​ ​ KEYWORDS ​ ​ roma appetizers, broiled appetizers, tomato appetizers

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All Posts Quick & Easy Vegetarian Main Course Gardening Search Check back soon Once posts are published, you’ll see them here.

Search Results 253 items found Breakfast ​ ​ ​ ​ Best Breakfast Casserole 10 servings ​ ​ ​ ​ Ingredients ​ ​ • 8 slices of bread, crumbled up ​ ​ • 8 oz Swiss cheese, grated ​ ​ • 1 lb bacon, fried * and crumbled ​ ​ • 8 oz mushrooms, chopped, sauteed in a bit of bacon fat ​ ​ • 1 medium onion, chopped ​ ​ ​ • 8 oz Cheddar cheese, grated ​ ​ ​ • 8 eggs ​ ​ • 2 cups of milk ​ ​ • 1½ cups half and half ​ ​ • 2 tsp Worcestershire sauce ​ ​ • 1 tsp seasoned salt ​ ​ • 1 tsp dry mustard ​ • Sea salt and black pepper to taste ​ ​ ​ Grease a 9-x-13 dish. ​ ​ ​ ​ Instructions ​ ​ ​ 1. Pack crumbled bread into the bottom of the dish; place bacon, Swiss cheese, sauteed mushrooms and onions over bread. ​ ​ ​ 2. Beat eggs until light and fluffy; add milk, half and half, and seasonings.; ​ ​ pour over other ingredients. Cover and refrigerate overnight. ​ ​ 3. Preheat oven to 350°F; bake uncovered for 1 hour. Let it sit for 15 minutes ​ ​ before serving. ​ ​ ​ * Bake or fry bacon until done, not overly crisp. It can be cut with scissors ​ ​ if it needs it. ​ ​ ​ ​ KEYWORDS ​ ​ best breakfast casserole, breakfast quiche casserole ​ ​ ​ Fish & Seafood 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! ​ ​ ​ ​ Nellie's Chicken Salad ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ Nellie's Chicken Salad 4 to 6 servings ​ ​ ​ This recipe came from my Aunt Nell. My mother had written it down on a piece of paper and had put it in an old Rumford Cookbook. Aunt Nell would scoop a generous portion and place it on lettuce leaves, then top it with a dollop of mayo and a cherry. If she had an apple, she would dice it and toss with the orange pieces before adding to the rest of the salad. Cashews were one of her favorite nuts and she loved to use them in everything. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ Nellie's Chicken Salad ​ Ingredients ​ ​ • 4 cups cubed cooked chicken* (white meat) ​ • 2 large oranges, peeled, sectioned and drained ​ • 1 can pineapple chunks, drained ​ • 1 cup seedless grape halves ​ • 1 cup sliced celery ​ ​ • ¾ cup mayonnaise ​ • 3 Tbsp fresh lemon juice ​ • ¼ tsp of ground ginger or nutmeg (optional) ​ • ½ tsp sea salt ​ ​ • ½ cup toasted cashews (pecans or walnuts) ​ ​ ​ ​ Instructions ​ ​ ​ 1. In large bowl, combine chicken, fruit and celery; chill at least 30 minutes. ​ ​ ​ 2. In small bowl, combine remaining ingredients, except for nuts; chill. ​ ​ ​ 3. Just before serving, add the nuts. Refrigerate leftovers. ​ ​ ​ *I like to cut the chicken into ¾-inch cubes. ​ ​ KEYWORDS ​ ​ fruit chicken salad, chicken salad, nellie's chicken salad, best chicken salad ​ ​ Share Pin Share Jump to Recipe Don’t love it Not great Good Great Love it PRINT Bacon and Cheese Quiches ​ ​ Crustless Bacon & Cheese Quiches ​ You can easily substitute 2 cups of chopped ham for the bacon in this recipe. It will also make a 9-inch crustless quiche*. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ 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 dish, it's important that the pie plate be coated well so the ingredients won't stick. 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. Also by using a quiche pan with a removable base, it makes a beautiful presentation when placed on a cake stand or plate. ​ ​ KEYWORDS ​ ​ best mini quiches, best bacon-cheese quiches, bacon-cheese quiche ​ ​ ​ ​ ​ ​ Crustless Bacon & Cheese Quiches ​ 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. ​ ​ ​ ​ ​ 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 into cups until a little more than 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. ​ *Spray 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. ​ ​ Share Pin Share Jump to Recipe RATE Don’t love it Not great Good Great Love it PRINT CondimentsDressings ​ ​ ​ ​ 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. ​ ​ ​ ​ ​ ​ Beef Best Ever Meatballs These are the best meatballs that I have ever eaten! This recipe makes about 16 to 18 tender and flavorful meatballs, depending on their size. Double or triple the batch -When I make a recipe like this one, I normally double it so I can freeze some for later meals. They can be frozen either cooked or raw although I prefer to cook them so it cuts down the cooking time for later meals. I like to use a scoop like this one to make mine; makes the process so much easier. One of the easiest ways to freeze meatballs (raw or cooked), is to place them on a parchment-lined baking sheet, freeze until solid and pour into a freezer-safe bag. I like to leave them on the parchment in a flat layer and slide into a Foodsa ver bag and then freeze. This way they can be stacked easily in your freezer. Why I Like This Recipe... • It's so easy to double or triple and the leftovers freeze well. • They can be served with so many different sides. • Our Best Meatballs are made with the simplest ingredients. • Baking them ahead and freezing helps to cut down on cooking time when preparing a meal. Have you thought about meatballs for kabobs? You can use just about any combination of ground meat to make our Best Ever Meatballs. Any lean meat (like venison) will need to be combined with a fattier meat, such as pork sausage. About the Ingredients... • Parmesan cheese -It needs to be finely grated to blend easily into the mix. • Onion -You only need a small onion, but it must be finely diced. A sweet onion works well for this. • Garlic -2 cloves finely minced are all you need. • Parsley leaves -For color and flavor.. • Beef -Use lean beef with minimum fat, small grind. • Pork -Like the beef, use a small grind. Sometimes I use sausage and it works just fine. • Breadcrumbs -I like Pepperidge Farm but whatever you use, make sure it is seasoned. • Milk -I like to use whole milk. • Egg -I use large or extra-large; you need it for a binder. • Sea salt -You can use whatever you have. • Oregano -Use ½ tsp of dried, 1 tsp of finely minced. • Thyme - Like the oregano. • Pepper -I like freshly ground black pepper. • Olive oil - It's meatballs, after all! KEYWORDS best ever meat balls recipe, best meat balls Share Pin Share Jump to Recipe ​ ​ Best Ever Meat Balls ​ The very best meatballs that I have ever eaten! ​ Ingredients ​ ​ ​ • ½ cup breadcrumbs (I like Pepperidge Farm-Herb Seasoned) ½ small onion, finely chopped • ¼ cup plus 2 Tbsp milk • 1 lar ge egg, beaten • 2 cloves garlic, finely chopped • ¼ cup parsley leaves, coarsely chopped • 1 small onion, finely chopped • ½ pound (8 oz) ground beef • ½ pound (8 oz) ground pork • ¼ cup finely grated parmesan cheese • 1 tsp sea s alt • ½ tsp dried oregano • ½ tsp dried thyme • ½ tsp black pepper ​ • 2 Tbsp olive oil (optional, see options below) ​ ​ You will need 1 large baking sheet, foil or parchment to cover baking sheet. Preheat oven to 400°F. ​ I nstructions 1. In a large bowl, mix the breadcrumbs, milk, and egg. Let sit for 4 to 5 minutes so the milk and egg can be absorbed into the breadcrumbs. This helps to keep the meatballs moist. ​ 2. Add the rest of the ingredients to the wet mixture until thoroughly combined. I like to use glove covered hands and treat the mixture like I'm making biscuits (light touch). 3. Start forming mixture (2 Tbsp each) into 1½-inch meatballs, still using gloves if you prefer. It helps to wet your hands or gloves to keep meat from sticking. Place on a lined baking sheet and set aside. Should have around 16 or more. 4. At this point they can be baked for at 400°F for 12 to 15 minutes, cooked in a large skillet (see options below), refrigerated (1 day) or frozen. ​ ​ ​ Options ​ ​ • Heat olive oil in a large skillet over medium heat until hot. Add meatballs in a single layer to the skillet, don't crowd; and cook until brown; keep turning until all sides are brown; repeat with rest of meatballs. ​ • The meatballs can be frozen cooked or uncooked. • To freeze: place on baking sheet, freeze, then pour into a freezer bag. ​ • You can make larger meatballs by using 3 tablespoons mixture, and bake at 400°F for 15 to 20 minutes. This will make about 1 dozen meatballs. ​ ​ ​ ​ ​ Keywords ​ best meatballs recipe, delicious meat balls recipe, best ever meatballs ​ RATE Don’t love it Not great Good Great Love it PRINT Marinara Sauce ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ Easy Marinara Sauce Recipe Makes about 4 servings ​ This tastes so fresh whether you use canned or fresh tomatoes. I like to use San Marzano tomatoes if I can find them. This pasta sauce has just the right amount of onions, garlic, and herbs to make it perfect. This is my go-to recipe for everything-spaghetti, pizza, subs, and lasagna. It only takes 30 minutes to prepare, so it's great for last-minute meals or company. I can jars of marinara sauce when I have plenty of tomatoes. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ • If you use fresh tomatoes, the skin will need to be removed. To do this, place the whole tomatoes in a pot of boiling water for about 30 seconds to a minute or so until the skin begins to peel back. Then quickly dip in ice water to cool so it can be safely peeled. After peeling, chop, then place in a medium pot and bring to a boil over medium-high heat. Then quickly lower the heat, and cook for 15 minutes while stirring constantly. Proceed with recipe. ​ ​ ​ ​ ​ ​ About the Ingredients. . . • Olive Oil- There has been a lot of controversy about the purity of olive oil, so make sure you're using a quality brand.​ • Onion- Use your favorite, mine is a type of sweet onion. • Garlic-3 cloves are enough; just smash and peel. • Tomatoes-I use a 28 ounce can. If using fresh tomatoes, I measure out about 3 cups of chopped tomatoes with juice. Use can use more or less, depending on your taste. • Bay Leaf-Optional, but definitely adds flavor. • Sea Salt-use what you have. • Herbs-I like to use fresh basil if possible, along with the thyme and oregano. ​ ​ This recipe along with our Meatball Recipe makes a great filling for a sub! ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ If you have any fresh tomatoes available (I like Romas) , cut them into thick slices and roast (about 400°F) until edges are starting to turn brown. Then quarter those slices and add to the sauce. If you love garlic, add a few cloves to the tomatoes while you are roasting them, just watch for burning. ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​• If you process a large amount of tomatoes, you will love the Cirillo attachment for KitchenAid mixers. See it here: https://amzn.to/4g6gyBN ​ • Sometimes for a small amount, I like to use the CucinaPro Tomato Strainer. It makes quick work of separating the tomato skins and seeds from the pulp. ​ ​ ​ ​ ​ • Use an immersion blender if you like a smoother sauce, ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ Caramelize the onions to add another layer of flavor. Sooo good! ​ ​ KEYWORDS ​ best marinara sauce, easy marinara sauce ​ ​ ​ Jump to Recipe▼ Share Pin Share Easy Marinara Sauce Recipe Makes 4 servings ​ Ingredients • 1 Tbsp olive oil • 1 small onion, thinly sliced • 3 cloves garlic, thinly minced ​ ​ ​ ​ • 1 (28 oz) can of whole or chopped (diced) tomatoes. If whole, chop in a can with kitchen scissors. Or about 3 cups fresh, peeled chopped tomatoes ​ ​ • 1 bay leaf (optional) • ½ tsp sea salt (or kosher salt) • Chopped herbs of choice: basil, thyme, oregano (½ tsp each if fresh, ¼ tsp if dry) ​ ​ ​ ​ ​ ​ Instructions 1. Sauté the onions in the olive oil over medium heat until soft and; add the garlic and sauté briefly for 30 seconds. 2. Add the tomatoes and juice to the pan with the onions and garlic. 3. Add the herbs and bay leaf to the sauce. 4. Simmer sauce until slightly reduced and thickened. Remove bay leaf if used. ​ ​ ​ Tips ​ • Caramelize the onions for more flavor. ​ • Use an immersion blender if you like a smoother sauce. ​ ​ RATE Don’t love it Not great Good Great Love it PRINT Southern Cooking | Laura Lee Alice Cooks Home Welcome to LAURA LEE ALICE COOKS Join us on our journey to discover a simpler life, cook wholesome food, and keep a cleaner, non-toxic home. HOW TO... RECIPES SHOP Chicken & Dumplings Rustic Blackberry Pie Artisan Cheesecake How to make our extraordinary Chicken Stock or Bone Broth! >>> English Muffin Loaf Bread Best Crab Cakes Broccoli Cheese Quiche To play, press and hold the enter key. To stop, release the enter key. Follow LAURA LEE ALICE COOKS on Instagram 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 ​ ​ LAURA LEE ALICE COOKS ​ ​ MY STORY ​ ​ RECIPES ​ ​ DESSERTS ​ ​ CONTACT ​ ​ SHOP ​ HOW TO... RECIPES SHOP ​ ​ 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. 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 ​ ​ Fullscreen Page | LAURA LEE ALICE COOK BLOG | LAURA LEE ALICE COOK All Posts Quick & Easy Vegetarian Main Course Gardening Search Check back soon Once posts are published, you’ll see them here. Vegetables ​ ​ ​ ​ Sweet Potato Pudding 4 to 6 servings ​ ​ ​ ​ Ingredients ​ ​ • 2 cups raw sweet potatoes, grated ​ • 1½ cups milk ​ • ¾ cup sugar ​ • 1 egg ​ • ½ tsp nutmeg • ¼ tsp sea salt • 4 Tbsp butter, softened ​ ​ ​ ​ Preheat oven to 375°F. Greased casserole dish. ​ ​ ​ Instructions ​ ​ ​ 1. In large mixing bowl, add milk and sweet potatoes (while grating to keep from turning dark) ​ ​ 2. Thoroughly mix in the remaining ingredients; pour into a casserole dish. ​ ​ 3. Bake for about 45 minutes until browned. ​ ​ ​ Info ​ This has been a popular recipe in the South for the Christmas and Thanksgiving holidays. ​ ​ ​ ​ KEYWORDS ​ sweet potato pudding, sweet potato casserole ​ ​ ​ Gardening Planting Potatoes ​ ​ ​ It doesn't matter if you have an acre of land to plant or just a balcony. ​ ​ anyone can plant potatoes. Although it can be done in pots or baskets, the best option for those with limited space is a potato planter*. They are so easy to use and the best part-they have a flap on the side that can be used to collect the potatoes. ​ ​ ​ ​ Last year we had problems with grubs taking bites out of our potatoes ​ ​ and sweet potatoes, so this year we're taking a different approach. I ​ ​ do garden organically , so no chemical pesticides or insecticides. And always use natural fertilizers compost or worm casings. ​ ​ You will need: ​ , • Potato grow bags with flaps (helps to see the progress) ​ ​ • Good soil, possibly mixed with compost, coco fiber, a little sand, etc. ​ ​ Use what you have. Here I use a brand called Daddy Pete's, but I do ​ mix it with whatever I have at the time. Right now I am adding a little ​ ​ coco fiber, compost, finely ground egg shells, and a little sand. ​ ​ • Dried leaves, chopped (optional) ​ ​ • Fertilizer, 5-10-10 which is Nitrogen, Phosphorus, and Potassium; use ​ ​ organic if possible. 10-10-10 is a popular all-purpose fertilizer. ​ ​ • Seed potatoes or potatoes that are starting to sprout. ​ Soil layer 3-inches Leaf layer 3-inches Seed potatoes > > Soil layer 6-inches Bottom leaf layer 6-inches ​ ​ ​ Instructions ​ ​ ​ 1. In the bottom of the bag, I put a good layer or leaves, about 6- inche s deep. The leaves will compress down as the potatoes grow. We use the vacuum on our mower, so there is a good mixture of chopped leaves to use. On top of the leaves sprinkle a LIGHT layer of 5-10-10 fertilizer*. 2. Add a 6-inch layer of rich soil; add a LIGHT layer of 5-10-10 fertilizer; then add a 6-inch MIXURE of soil and leaves into the last layer. ​​​3. Lay your "seed potatoes", eyes facing up, on top of the last layer. Sprinkle with enough leaves to cover the seed potatoes, then with a 2 to 3-inch layer of soil. As the potatoes start growing, continue adding 3-inch layers of a MIXTURE of the leaves and soil as the potatoes peek through each layer until you reach the top of the bag. I have planted potatoes this way for years and they are so easy to harvest. And cleaner than when you use just soil. ​ ​ ​ ​ * You can also use this same technique when planting in rows. Dig tren ches 8-inches deep, add a 3 to 4-inch layer of leaves, a LIGHT sprinkle of fertilizer, 3 to 4-inches of soil with fertilizer mixed in, seed potatoes, then a 3 to 4-inch MIXTURE of the leaves and soil; repeat this as the potatoes peek through each layer until you have a about a 6-inch mound on top of the row. Doing this will increase your yield. Previous 1 2 3 4 5 ... 22 Next

Tartar Sauce ​ There are as many variations of tartar sauce as there is fish. Mine is super simple with just 4 ingredients. ​ Ingredients • ¾ cup mayonnaise • 2 Tbsp dill pickle relish, chopped finer and drained • 1 Tbsp finely diced green onion • 1 Tbsp lemon juice ​ I nstructions Gently combine all in ingredients in a small bowl. Chill thoroughly. ​ Options • You can also do sweet pickle relish or a combination of both. • Add 1 tsp chopped capers for a different twist. ​ ​

Cocktail Sauce ​ ​ I use cocktail sauce for a lot of things other than a companion for shrimp. It m akes a great accompaniment for so many kinds of seafood. And since it contains horseradish, it can brighten up a steak or even a roast! There is only four ingredients so it can't get much simpler to make. ​ Ingredients • ¾ cup chili sauce • 3 Tbsp lemon juice • 1 tsp. prepared horseradish • ¾ tsp Worcestershire sauce ​ Instructions Combine all ingredients in a small bowl; cover tightly and chill. Makes about 1 cup. ​ Options • Add a ½ teaspoon hot sauce for more zip! • If you like horseradish, add more! ​ Keywords easy cocktail sauce recipe, simple cocktail sauce recipe, best cocktail sauce recipe ​