The best easy waffles. The Best Easy Waffles 3 to 4, 8-inch waffles Waffles aren't just for breakfast anymore. We like to have them for dinner with bacon or sausage, with lots of butter and maple syrup. Our recipe is so easy with just a few ingredients. Try our baking mix recipe, it's a simple recipe and stores easily in the fridge. Ingredients • 2 cups baking mix (our recipe here ) • 1½ cups milk • 2 Tbsp vegetable oil • 1 egg You will need a preheated waffle iron that has been brushed with oil. I don't recommend using a cooking spray. Instructions 1. In a medium bowl, beat all ingredients until smooth. 2. Pour batter from a cup or pitcher into the center of a hot waffle iron; bake until steaming stops. 3. Remove the waffle; brush with oil again and proceed with the next one. Info Scatter of any of these on top of each waffle before closing lid to cook. FYI, too much will cause the waffle to fall apart. • 1 Tbsp cooked crumbled bacon • 1 to 2 Tbsp fresh blueberries • 1 to 2 Tbsp chopped walnuts or pecans • 1 to 2 Tbsp chopped fresh strawberries, drained on paper towels • 1 to 2 Tbsp chocolate chips (I love the mini chips) KEYWORDS easy waffles, simple waffles, best waffles ever

Provincial herbs combined with Mediterranean sea salt make a winning combination. Rustic Herbal Sea Salt Outside of desserts, we put salt on just about anything and everything. Well, here is a simple recipe to step it up a notch. And it is certainly not limited to the ingredients offered here. Our Rustic Herbal Sea Salt makes the perfect gift for anyone who enjoys cooking. It takes plain mashed potatoes and rice to a whole other level. And it's great on steak or chicken! We're giving you our basic blend plus a few more options. You will love our Saffron Sea Salt! The herbs don't have to be processed any more to be mixed with the sea salt. I happen to like the texture. If you want it more refined,just put the salt and herbs in your food processor, being careful not to make the pieces too small. I like the size of this one for smaller jobs. I like to give the Rustic Herbal Sea Salt as gifts, usually as 2 or 3 different flavors. These little flip-tops jars are the perfect way to present your gift. They are 3.4 oz and come with chalkboard labels. About the Ingredients • Sea salt -I personally like Mediterranean or Himalayan se a salt. This recipe requires 2 cups of salt (can be easily doubled or tripled). • Herbs -I prefer freeze dried but you can use dried or fresh * . You can use blends like Italian from Simply O rganics or Lite House . There are other blends availa ble too just in case you don't want to create your own. See ideas below. • Garlic -Freeze-dried, dried or fresh * . This added to other blends gives more flavor. • Saffron -I have found mine in a specialty food store. Here is a link for it also . Rust ic Sea Salt Ingredients • 2 cups coarse Mediterranean sea salt • 1 tsp each: Parsley Sage Rosemary Thyme Garlic (if using granulated, use about ½ tsp) Oregano Instructions 1. Combine all ingredients in a small bowl. Store in tighly-sealed jars. LLAC Tip • For saffron sea salt, use a large pinch of saffron per cup of coarse sea salt. It can be chopped before mixing, but I like leaving the strands whole. * You can buy fresh herbs in the grocery stores now. Pick them off the stems (discard) and lay on a sheet pan. Dry them on your lowest oven setting for 10 minutes, turn off the oven (do not open door), and leave in oven for an hour. Hint: By cutting the herbs into smaller pieces, they will dry faster. I like to use these scissors to do that.

Tools and accessories to make gardening easier. For Your Garden I started receiving my garden catalogs for this year late last fall and I couldn't be happier. I am like a kid in a candy shop (the candy, of course, was in the catalogs). When I was preparing my garden and beds for the winter, I started making a list of the new plants and extras that I wanted for this year. Here I'm going to share some of my old favorites and a few new choices. Some you may be able to find at your local garden center. Peach Hibiscus One of my rescued plants from a big box store. I was surprised that the bees and hummers loved this color as much as the red ones. Garden Planner Wheel This is a very useful item when planning your garden. Great for a beginner! Potato Grow Bags The best potato grow bags with flaps. So easy to plant and harvest. Fiskars Micro-Tip Pruning Snips One of my garden tools that I can't do without. Knee Pads for Gardeners Lightweight knee pads with comfortable padded foam cushioning. Fiskers Soil Block Maker Soil block maker for seeds or cuttings. Gardener's Kneeling Bench and Seat Foldable gardener's kneeling bench with foam padding and tool pockets.

Beef Fajitas Makes 10 fajitas Ingredients ½ cup lime juice ¼ cup vegetable oil 2 cloves garlic, finely minced Flank steak (1 to 1½ lbs) 10 (6 to 8-inch flour tortillas (will need to warm) Garnishes Shredded lettuce Chopped tomatoes Chopped green onions Shredded cheddar cheese Sliced green or ripe olives Sour Cream Picante sauce Guacamole You will need a zip top bag and a lined (with foil)broiler pan with a rack. Instructions 1. In zip top bag, combine the lime juice, vegetable oil and the garlic. Place meat inthe bag and mix with the marinade. Refrigerate at least 5 hours or overnight, turning occasionally. 2. Remove meat from the marinade; place on oiled broiler rack over the foil-lined pan. Broil until desired doneness is reached, basting constantly with the marinade. 3. Remove meat from oven and let sit on foil for 10 minutes. Slice against the grain into ¼-inch strips; place on tortillas. Add your choice of garnishes; fold in half. Refrigerate any leftovers. KEYWORDS loaded beef fajitas, fajitas, loaded fajitas

Southern Potato Soup PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is definitely one of my comfort foods. It is creamy and thick with little chunks of tender potatoes, bacon, onions, carrots, and celery. I like to top it with bits of bacon and chopped green onions. Ingredients • 6 slices bacon*, chopped, fried, drained and crumbled (remove and set aside). Use the large pot for this, you will use it again for the soup. • ¼ cup + 1 Tbsp butter • 1 large onion, large ½-inch dice • 1 stalk celery, split and sliced (½ inch) • 1 medium carrot, ½-inch dice • ¼ cup + 1 Tbsp plain flour • 1 quart milk (may need more) • 2 tsp chicken or vegetable bouillon (I use Better than Bouillon) • 5 medium potatoes, cut into 1-inch pieces, cooked and drained. For more flavor, cook the potatoes in chicken broth or stock. • Salt and pepper to taste (if using any kind of extra flavoring, like bouillon, don't salt until the soup is done.) You will need a large pot with lid. Instructions 1. Melt butter (medium heat) in the large pot, then add onion, celery and carrots; sauté until slightly tender. 2. Remove from heat; stir in flour, mixing well until all vegetables are coated. 3. Add milk, return to medium heat, stirring constantly until mixture begins to thicken. I like using a large whisk for this. 4. Add drained potatoes and roughly mash while stirring. Remove from heat. Add three-fourths of the bacon, saving the rest for garnish. If soup seems too thick, gradually add more milk to thin until satisfied. Options • Bacon, chopped chives, sour cream, or parsley for garnish. • Sprinkling cheddar cheese on the top; adds more flavor. • You can replace up to a cup of milk with cream. • I like to use oyster crackers or Brenton Multi Grain Crackers with this. Toast points, garlic bread, and cornbread are good too! Tips • Excess fat can be reduced after sautéing bacon by dabbing the pan with a paper towel. Make sure to leave any of the bacon bits in the pan. *I have used leftover country ham, torn into bits, instead of bacon. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Potato Soup About this recipe: • Cooking potatoes in bone broth enhances the flavor while providing collagen, vitamins, and protein. • Incorporating onions, celery, carrots, or garlic will add more richness and depth to the soup. • Potato soup is a warm, comforting dish perfect for chilly days or when you're under the weather. • While shredded cheese can be mixed into the soup, it's preferable to sprinkle it on top of each portion before serving. • If you like a thick, smooth and creamy soup, use an immersion blender . It makes the process go much faster. Favorite Things from the Kitchen I love these Le Tauci bowls with handles.

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

flank steak marinade Flank Steak Marinade The flank steak was once considered a cheap cut of meat, as far as steak goes. These days, "cheap" definitely is not the word of choice, but with a good marinade, it becomes a delicious piece of meat. I like to marinate flank steak overnight and usually grill it for 8 to 10 minutes on each side. I like mine more done than most people. Ingredients • 1 flank steak, well trimmed (size is up to you) • ½ cup soy sauce • 2 Tbsp brown sugar • 2 Tbsp lemon juice • 6 Tbsp of a good cooking oil Instructions 1. Marinate steak at least 4 hours; overnight is best. 2. Save the excess marinade (not used on steak) and heat to serve with cooked steak. 3. Grill each side from 8 to 10 minutes, depending on preference of doneness. I would not grill each side more than 10 minutes. After grilling, wrap in foil and let rest for 10 minutes. KEYWORDS flank steak marinade, meat marinade, beef marinade

Simple guide to the basics of hydrangea growing. Hydrangeas I have loved hydrangeas just about all of my life. If I could have only one plant in my yard, it would be a hydrangea. And probably a white one. Colors Hydrangeas come in hundreds, if not thousands of colors. I was told by a nursery owner that if the same variety of one was planted in five different locations, that the colors would change, especially after the first year. I used to have some pinks but most have changed to shades of blue and lavenders over the years. I especially love the white blossoms that have tinges of blue and green. How to propagate I take cuttings of the new growth that as 4 to 6 leaves, strip off all but 3 leaves and stick in a well-drained soil mix up to the bottom leaf. If any of the remaining leaves are large, I cut them in half. If I am doing just a few cuttings, I will put them in a pot and slip a plastic bag on top to give added humidity. Here is a great video on propagation . Southern Living also has great information on taking care of these beautiful plants. Where to Plant It really does make a difference where hydrangeas are planted. Mine usually get the morning sun or late afternoon sun, usually 4 to 6 hours. We are in the Western piedmont of North Carolina so we do get hot summers. Tips & Ideas I love to garden and have for years but I am NOT an expert, not by any means. And like most gardeners, I have my way of doing things. With that said, here are some of my tips and ideas. • During planting season, I always check out the plants that are "past their prime" in the garden section of places like Home Depot and Lowe's. They are usually marked down and most of the time, because they haven't been watered. Once I get them home, before I do anything else, I soak them in a bucket of tepid water overnight. If they are wilted, they usually perk up. And like my mother, I put a tad of Epsom salts in the bottom of the hole and mix it in before planting. • Sometimes I will see a hydrangea that has 5 or 6 branches and if it's one that I REALLY like, I will buy it, bring it home, and give it a good soak if it seems dry. I wait until the next day to take cuttings, but I will only take 2 or 3 because I don't want to weaken the main plant. It will eventually be put it in the garden.

Easy Pickled Slaw Anytime a recipe says pickled, it usually means heating the liquid or dressing and pouring it over the rest of the ingredients. This slaw recipe is light and refreshing and does not require heating. A great addition to any meal and perfect for family reunions and church suppers. Ingredients • 1 medium head cabbage, in thin shreds (you can use a combination of red and white cabbage) • ½ cup finely thinly grated carrots (optional) • ½ medium onion (red or white), then thinly sliced • 3 Tbsp white sugar • ½ English cucumber, thinly sliced (optional) • ½ cup vinegar (I like rice vinegar) • ½ tsp kosher or sea salt • 2 tsp celery seed • ¼ tsp black pepper Instructions 1. In a large bowl, mix the cabbage, carrots, onion and cucumber. 2. In a small bowl, whisk together the vinegar, salt, celery seed and pepper. 3. Pour over cabbage mixture and toss to coat; refrigerate before using. Options • Thin slices of apple will give an added layer of flavor. Great with pork dishes. • Replace sliced onion with sliced spring onions to add additional color and flavor. • Leave out the cucumbers if using on sandwiches, hot dogs, etc. KEYWORDS pickled slaw , slaw

A glass cup of our best sangria recipe. Simple Sangria I've read that sangria originated in Spain and Portugal, which makes sense since there are wonderful wines that come from both countries. It traditionally contains wine, fruit, and liquor. Well, in this case I am not one to break with tradition. I have found out, however , that it is not something that can just be thrown together. Also , the addition of sugar is necessary to bring all the flavors together. Simple Sangria Ingredients • 1 lemon, thinly sliced • 1 orange, thinly sliced • ¼ cup superfine sugar • ½ cup of a good orange-flavored liqueur, like Triple-Sec or Gran • ½ gallon red Burgundy wine (I use red moscata, it's lighter in taste) • ½ cup of a good brandy or cognac, like Paul Masson or Hennessy • 1 quart club soda • Ice Y ou will need a large glass container with a lid that seals. (for storage) Instructions 1. In the glass container, layer the citrus slices and the sugar; slowly pour in the orange liqueur and red wine. Gently stir the mixture several times and refrigerate a few hours or even better, overnight. 2. Add the brandy; continue chilling until ready to serve. Add ice to the serving glasses; pour the sangria over the ice. Options • You can also add lime, apple, cherries or pineapple. • Glass cups are a great way to serve sangria on a buffet. Wine glasses works well too. KEYWORDS best sangria, simple sangri a, easy sangria PRINT RATE Don’t love it Not great Good Great Love it Share Pin Share Jump to Recipe Sangria Pitcher & Glasses

Cucumber Dressing 4 servings Ingredients • ½ cup mayonnaise • 1 tsp white vinegar • 1 Tbsp green sweet pepper, ¼-inch dice • ¼ cup cucumber, ¼-inch dice • Sea salt and black pepper to taste Instructions 1. Mix all ingredients together with a whisk. 2. Pour into a sealable container and chill for 2 hours or more. Will keep 2 days. Best served the day it's made. Tips • This dressing has such a fresh taste and will works with almost any salad. • Add 1 Tablespoon of finely grated parmesan cheese for added flavor. • Can be easily doubled or tripled. KEYWORDS cucumber dressing, best cucumber dressing.

White Fruit Cake 12 servings Not my mother's fruitcake, but it tastes really good nonetheless. I like that it doesn't contain too many candied fruits and it's moist. White Fruit Cake Ingredients • 1 cup salted butter, softened • 1 cup sugar • 5 large eggs • 1 Tbsp of a good vanilla • 2 tsp lemon oil • 1¾ cups flour • ½ tsp baking powder • ¾ ib. candied cherries • 1 lb. candied pineapple • 5 cups pecans Preheat oven to 325°F. You will need a greased tube pan. Instructions 1. Beat butter and sugar together until fluffy; add eggs, one at a time; add flavorings. 2. Thoroughly stir in the fruit and nuts; pour into prepared pan; bake for 1½ hours. Check for doneness with a toothpick. Let cool in pan for 10 to 15 minutes. Turn out onto serving plate. To store: wrap securely in plastic wrap. KEYWORDS white fruit cake, best white fruit cake