Delicious and easy-to-make Belgian Waffles. Easy Belgian Waffles PRINTABLE RECIPE ▼ 5 (6-inch) WAFFLES When I was first married, recipes like Belgian waffles terrified me. I had grown up with pancakes, but waffles were not in the meal rotation. My grandmother made sourdough and regular pancakes quite often. And I loved it when we had them for dinner. (She made the best biscuits too!) Favorite Things from the Kitchen I love making waffles, especially this recipe. You can add fruit, nuts, or chocolate chips right after the batter is placed in the waffle iron. (Make sure they are ready before mixing the batter.) Ingredients • 1¾ cups all-purpose flour • 1 Tbsp baking powder • ½ tsp salt • 2 eggs, separated • 1¾ cups milk • ½ cup good vegetable oil (I use coconut oil) You will need an electric waffle iron; you choose the size. This recipe will make five 6-inch waffles. Instructions 1. In a small bowl, beat the egg whites until stiff; set aside 2. Sift together the dry ingredients; set aside. 3. In a large bowl, thoroughly combine the eggs, milk and oil; stir in the dry ingredients; fold in egg whites. Use immediately per instructions of your waffle iron. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Easy Belgian Waffles

Lemon Butter Sauce This simple sauce is great on so many levels, with 3 ingredients in the basic sauce, and can be elevated by simply adding different herbs. It works as a dipping sauce for seafood or brush chicken with it before baking. It is so good and simple to make. Makes ¾ cup. Ingredients • ½ cup butter • 3 Tbsp dresh lemon juice • Dash of sea salt Instructions 1.In small saucepan, melt butter; stir in lemon juice and salt. It's fine as is, but I use my immersion blender as an emulsifier to give a creamier consistancy right nefore using. 2. Add 1 teaspoon dill if using with fish ½ teaspoon each oregano and thyme for chicken ½ teaspoon parsley for everything Tips • Easily doubled or tripled. KEYWORDS lemon butter sauce, lemon butter

Tiny Coconut Cakes Makes 12 About this recipe . . . • The scraps from this recipe make great cake pops. KEYWORDS tiny coconut cakes, coconut cake, coconut Tiny Coconut Cakes Makes 12 Ingredients 1 cup sugar ½ cup unsalted butter softened (1 stick) 2 large eggs 1½ cups all-purpose flour ½ cup unsweetened coconut 1½ tsp baking powder ½ tsp salt ½ cup milk White Chocolate Buttercream Preheat oven to 350°F. Spray an 18x13-inch baking sheet; line bottom with parchment paper. You will need a 2½-inch round cutter. Instructions 1. In a large bowl, beat sugar and butter until light and fluffy, scraping bowl often. Add eggs, one at a time, beating well after each addition. Stir in extracts. 2. In a medium bowl, blend the flour, coconut, baking powder and salt. At low speed, add the flour mixture to the butter mixture, alternating with coconut milk; end with flour mixture. Beat each addition just until combined. Pour the batter mixture into the prepared pan; smooth top. 3. Bake 15 minutes; check for doneness by inserting toothpick in the center. Cool in the pan. 4. Using cutter, cut 36 rounds from the cake; freeze or discard scraps. 5. Using the White Chocolate Buttercream, pipe a thin layer of buttercream onto 12 rounds; place another round on top of those, pipe another layer of buttercream on top; top with the remaining 12 cake rounds, pipe an open star design on top of those. Jump to Printable Recipe▼ Share Pin Share 2½ inches PRINT RATE Don’t love it Not great Good Great Love it

Makes 4 servings Garden Pasta Salad Simple to make, beautiful to look at, and totally delicious! This is a basic salad recipe that I have made for years and rarely have used the same ingredients. Everything is bite size so it's pleasant to eat. It is very easily doubled and you can eliminate something if you don't like it or double it if you do. I've also given a list of optional ingredients that you can add according to your taste. Ingredients • 1 cup halved small tomatoes • 1 small zucchini, halved lengthwise and cut into thin slices • 2 green onions, cut into ½ inch slices • 1 small bell pepper, cut into bite-sized pieces (or small colorful sweet peppers) • Fresh corn kernals, 1 ear • 1 small cucumber, cut into thin slices • 1 small bunch Romaine, washed, patted dry and cut into 1 inch pieces* • Parmesan dressing (below) • 1 pkg (8 oz) pasta– penne, elbow or your choice, prepared and drained (could even use tortellini) • 2 boneless, skinless cooked chicken breasts, pan grilled or prepared your way, cut into 1 inch pieces Instr uctions 1. Gently mix the first 8 ingredients and set aside for 10 minutes. 2. Add the other ingredients and toss together; season with salt and pepper to taste. Best if served soon. Optional ingredients • ½ cup cooked chick peas, drained well. • ¼ cup chopped basil, cilantro or parsley. • ½ cup fresh kale or red cabbage, shredded or cut in bite sized pieces. • 1 small avocado,chopped. *Or your lettuce of choice. Tips You can prepare the first 7 ingredients and refrigerate for two hours before assembling. Parmesan Dressing A simple dressing for salads as well as vegetables. • ½ cup mayonaisse • ¼ cup olive oil • ½ cup fine shredded Parmesan cheese • 2 garlic cloves, minced • 2 Tbsp lemon juice Place all ingredients in a bowl (if using immersion blender ) or in a blender container. Mix until smooth and creamy but don't overmix. KEYWORDS garden pasta salad, chopped garden salad

Easy crustless Mini Pecan Pies. Mini Pecan Pies Makes 4 to 5 dozen These are wonderful to have with a cup of coffee or tea, a bridal shower, or any occasion where you want small pick-up treats. They look so good on a tray with the Mini Cheesecakes for an after-dinner treat. Ingredients • 1 ½ cups chopped pecans (no need to toast beforehand) • ¾ cup milk • ¾ cup corn syrup, light or dark • ¼ cup butter, softened • 1½ tsp vanilla • 4 eggs • ¾ cup packed brown sugar (light or dark) • ½ cup baking mix (our recipe) Heat oven to 350°F. Thoroughly grease mini muffin pans with baking spray or use our pan release . Instructions 1. Sprinkle large pinches of pecans on bottom of each cup. 2. Place the rest of the ingredients in a blender; cover and blend on high for 15 to 20 seconds until smooth. 3. Pour into each cup on top of pecans until ½ inch from top. 4. Bake until almost firm, 10 to 15 minutes. Do not overbake. Cool thoroughly; store in covered container. Options • This recipe will also make 1 large pie (9-inch) Tips • The number of tiny pies will never come out the same two times in a row. The important thing is not to overfill the cups. • Do not use paper cups with these. • Tiny tongs are useful when serving these. KEYWORDS mini pecan pies, pecan pie, pecans, corn syrup PRINT

Fish & Seafood Beer Battered Fish This is another super simple recipe with minimum ingredients. It can also be used as a batter for other things such as chicken (I do chicken nuggets) or vegetables. The recipe is easily doubled or tripled. It goes great with our Cole Slaw and fried potatoes. Ingredients • 1½ cups Batter Mix (recipe below) • 1 pound fish fillets, fresh or thawed if frozen • ¼ cup lemon juice • ¾ cup beer • Peanut oil or oil of choice Prepare Batter mix. Instructions 1. Pat fish dry; coat with Batter Mix, about ½ cup total. Lay on rack. 2. Combine remaining Batter Mix, lemon juice and beer; mix well. 3. Dip fish in batter and fry in hot oil until golden brown; drain. 4. Serve with Tartar Sauce . Batter Mix The baking powder keeps the batter light and crispy. Ingredients • 1½ cups plain unsifted flour • 2¼ tsp baking powder • 1 tsp salt • ¾ tsp baking soda Instructions Combine all ingredients with a whisk in a medium bowl. Options 1. Use thin slices of chicken instead of fish. 2. Add ¼ teaspoon cayenne pepper to dry batter.

Classic Meatloaf with Glaze PRINTABLE RECIPE ▼ 4 to 6 SERVINGS How to Caramelize Onions: • For each medium onion, you will need ¾ Tablespoon each of olive oil and butter, plus a tiny pinch of salt. • After trimming the ends, halve the onion and thinly slice. The half- rings will easily separate. • Add the olive oil and butter to a skillet; heat to medium-low to melt the butter. Add the onions and salt. • Cook the onions until soft and golden brown or to your liking. ( You may need to lower the heat.) If not using right away , store in the refrigerator up to 4 days. If you grew up enjoying your mom's meatloaf, you're going to love this recipe. It's not extravagant, but simple, flavorful, and incredibly easy to make! Most of the ingredients are likely already in your kitchen or pantry. I prefer using chuck for its flavor, but feel free to substitute with other cuts of beef; if using very lean ground beef, you can replace up to half with ground pork or even sausage. I sometimes like to put caramelized onions on top just before serving (recipe below). About the Ingredients: • The spices, ground garlic, celery seed, dry mustard, and rosemary add so much to the flavor of this recipe. • Breads crumbs are essential to a good meat loaf. Their dryness is offset with the addition of the eggs and milk. • The ketchup, brown sugar, and prepared mustard make a simple and delicious glaze that is just stirred together. Ingredients-Meatloaf • 1 large egg, beaten • 1¼ cups whole milk • 1 Tbsp Worcestershire sauce • 1 small onion, ¼-inch dice • 1 cup dry breadcrumbs (I use Pepperidge Farm) • 1½ lbs. ground beef (I use lean chuck) • 1¼ tsp sea salt • ¼ tsp black pepper • ¼ tsp each of ground garlic, celery seed and dry mustard • Pinch of ground rosemary (optional) Ingredients-Glaze • Combine ½ cup ketchup, 2 Tbsp packed brown sugar and 2 tsp prepared yellow mustard in a small bowl; stir well to incorporate the brown sugar.. Preheat oven to 350°F. You will need a 9x5-inch ungreased loaf pan. Instructions 1. Whisk the egg, milk, Worcestershire sauce and onion in a large bowl. 2. Add the rest of the meatloaf ingredients and combine gently but thoroughly. (I use glove-covered hands to do this). 3. Spoon into the loaf pan and pat into a flat layer*. 4. Spread glaze over meatloaf; bake for 1 hour. Remove from oven; tilt pan** and pour off grease; return to oven and finish baking until internal temperature registers 160°F. Let sit in pan for 10 minutes then drain again; remove to serving plate. *Lay a piece of plastic wrap on the top to make it easier to smooth. remove before cooking. **I fold a piece of foil and hold it on the top of the meatloaf while tilting the pan. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Classic Meatloaf with Glaze Favorite Things from the Kitchen

Spinach Dip Makes 4 cups This recipe has just the right amount of everything . Chopped pimentos or sweet red pepper would work well as a garnish. I usually add extra spinach when I have it. This is such a good dip to use for any get- together. I used Beau Monde seasoning in this recipe. In case you're not familiar with it, the basic seasoning is salt, onion and celery powder. Some versions may have garlic, cloves and other spices. If I don't have fresh Beau Monde seasoning, I add ¼ teaspoon each of granulated garlic and celery seed. I would taste after combining ingredients before adding additional salt. Easy Spinach Dip Ingredients • 1 (10-ounce) package of frozen, chopped spinach • 1 cup sour cream • 1 cup mayonnaise • ½ cup fresh parsley, chopped • ½ cup green onion chopped • 1 tsp sea salt • 1 tsp Beau Monde seasoning • ½ tsp dill weed • Juice of 1 lemon You will need a sealable glass container for storage. Instructions 1. Thaw, drain and squeeze spinach dry; then squeeze again. 2. In mixing bowl, combine all ingredients well, including spinach. Store in refrigerator in a sealable container up to 3 days; keep chilled. Options • Great served with a variety of sturdy chips. KEYWORDS best spinach dip, spinach dip PRINT Share Pin Share RATE Don’t love it Not great Good Great Love it

Heading 6 Pork Best Pork Loin Bacon Southern Crockpot BBQ Baked Spaghetti with Bacon

An easy simple Tartar Sauce with just 4 ingredients. Tartar Sauce PRINTABLE RECIPE ▼ MAKES ¾ CUP There are as many variations of tartar sauce as there is fish. Mine is super simple with just 4 ingredients. • ¾ cup mayonnaise • 2 Tbsp dill pickle relish, chopped fine and drained • 1 Tbsp finely diced green onion • 1 Tbsp lemon juice • Up to ½ Tbsp fresh chopped dill (optional) Instructions 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 1½ tsp chopped capers for a different twist. • Reduce the mayonnaise to ½ cup and add ¼ cup sour cream. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Tartar Sauce

A refreshing Cucumber Spread for sandwiches. Cucumber Spread I can truly say that this sandwich spread is refreshing. It makes the most wonderful tea sandwiches for a luncheon or shower. My recipe used to call for seedless cucumbers but I don't grow those, so I quarter regular cucumbers and use a spoon to remove the seeds. Ingredients • 1 cup grated cucumber (about 2 to 3 regular) • 3 oz pkg cream cheese • 1 Tbsp mayonnaise • ¼ tsp each sea salt and black pepper • 1 tsp finely minced red onion • 1 tsp chopped dill Instructions 1. Peel and quarter the cucumbers; remove seeds. Grate onto a clean dish towel pla ced in a colander. Let sit in colander for 10 minutes; twist several times to remove as much liquid as possible. 2. While cucumber is draining, in a small bowl mix the cream cheese, mayo, salt and pepper. 3. Add the cucumber, onion and dill to the cream cheese mixture; thoroughly mix; refrigerate in a container with a tight-fitting lid. KEYWORDS best cucumber spread, easy cucumber spread

Our crisp and delicious Ginger Beer tops off the most boring day! Share Pin Jump to Recipe Share Ginger Beer (Ale) When I was growing up, there were small stores scattered throughout the piedmont and the mountains on roads that were built to follow the contours of the hills. Most of them had one or two icebox type of units that held small drinks like cokes, Nehi orange drinks, and my favorite, ginger ale. It was presented in a small green bottle and on a hot day you couldn't beat it! Although ginger ale is still sold, it doesn't taste even close to the original. My recipe is simple and not made with any form of yeast. It can be done with kefir, but this is an easy way to do it with just four ingredients. FYI, I have never had two batches of Ginger Beer turn out to be the same color; it depends on the sugar and the ginger. The color shown above is the most common. And it's okay if it's a little cloudy as well. About the Ingredients: • Water -Use filtered water if possible. It really does make a difference. Tap water has too many chemicals. • Ginger -I always use the freshest ginger available. The youngest ginger rhizomes give the best flavor! • Limes -Seem to work better than lemons in this recipe. • Brown Sugar -It doesn't matter whether it's light or dark; both will work. KEYWORDS ginger beer recipe, best ginger beer recipe RATE Don’t love it Not great Good Great Love it PRINT Ginger Beer (Ale) Ingredients • 1½ quarts water (3 pints) • ½ pound fresh ginger, peeled and grated • ¼ cup fresh lime juice • ½ cup brown sugar, organic if possible You will need a medium saucepan and a 2 quart jar with a lid. Instructions 1 . In the saucepan, pour in the water and bring to a boil; remove from heat and add the grated ginger; stir, cover and let sit overnight to steep. 2. Strain the mixture through a fine sieve, squeezing the ginger to release all the liquid. Pour the liquid into the jar; add the lime juice and sugar, stir until sugar is dissolved. 3. Put the lid on the jar, set aside at room temperature and let it steep for 24 hours. During this time you will notice some fine particles (dregs) settling to the bottom. This is normal. 4. Pour into other containers (I like flip-top bottles) and secure the top. Refrigerate for 2 days before using for better flavor. Use within 5 days. Pour over ice and enjoy!