From Mamaw with Love: Comfort food when the time calls for it
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Table of Contents
1. **Main Dishes**
– Fried Chicken
– Shrimp and Grits
– Chicken and Dumplings
– BBQ Pulled Pork
– Meatloaf
– Beef Stroganoff
– Country Ham
– Biscuits and Gravy
– Collard Greens with Ham Hocks
– Baked Macaroni and Cheese
2. **Casseroles**
– Green Bean Casserole
– Tuna Noodle Casserole
– Sweet Potato Casserole
– Chicken Pot Pie
– Cornbread Casserole
– Breakfast Casserole
– Scalloped Potatoes
– Cheesy Broccoli Rice Casserole
– Baked Ziti
– Squash Casserole
3. **Sides**
– Classic Southern Cornbread
– Creamed Corn
– Potato Salad
– Fried Green Tomatoes
– Hush Puppies
– Southern Style Green Beans
– Coleslaw
– Baked Beans
– Macaroni Salad
– Buttered Corn on the Cob
4. **Holiday Cooking**
– Roast Turkey with Gravy
– Honey Glazed Ham
– Stuffing with Sausage and Apples
– Cranberry Relish
– Sweet Potato Pie
– Pecan Pie
– Buttermilk Biscuits
– Southern Corn Pudding
– Deviled Eggs
– Caramel Cake
5. **Desserts**
– Peach Cobbler
– Banana Pudding
– Red Velvet Cake
– Chess Pie
– Lemon Bars
– Chocolate Bourbon Pecan Pie
– Pound Cake
– Strawberry Shortcake
– Hummingbird Cake
– Coconut Cream Pie
6. **Specialty Foods**
– Pickled Okra
– Boiled Peanuts
– Country Sausage
– Homemade Hot Sauce
– Southern Style Jerky
– Bread and Butter Pickles
– Spiced Pecans
– Chicken Salad
– Old-Fashioned Tomato Jam
– Sweet Tea
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Main Dishes
Fried Chicken
**Ingredients:**
– 1 whole chicken, cut into pieces
– 2 cups all-purpose flour
– 1 cup buttermilk
– 1 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– Salt and pepper to taste
– Vegetable oil for frying
**Instructions:**
1. **Prep the Chicken:** Rinse chicken pieces and pat dry.
2. **Season:** In a large bowl, mix flour with paprika, garlic powder, onion powder, salt, and pepper. Dredge chicken in flour mixture.
3. **Dip:** Soak chicken in buttermilk, then dredge again in flour mixture.
4. **Fry:** Heat oil in a large skillet over medium heat. Fry chicken until golden brown and cooked through, about 15 minutes per side.
5. **Drain:** Place fried chicken on a paper-towel-lined plate. Serve hot.
Shrimp and Grits
**Ingredients:**
– 1 lb large shrimp, peeled and deveined
– 1 cup grits
– 4 cups water
– 2 tbsp butter
– 1 cup shredded cheddar cheese
– 4 slices bacon, chopped
– 2 cloves garlic, minced
– 1 tbsp lemon juice
– Salt and pepper to taste
– 2 tbsp chopped parsley
**Instructions:**
1. **Cook Grits:** Bring water to a boil, add grits, and cook according to package instructions. Stir in butter and cheese.
2. **Cook Bacon:** In a skillet, cook bacon until crispy. Remove and set aside.
3. **Cook Shrimp:** In the same skillet, sauté garlic in bacon fat until fragrant. Add shrimp and cook until pink, about 3 minutes per side. Stir in lemon juice, salt, and pepper.
4. **Serve:** Spoon grits onto plates, top with shrimp, bacon, and chopped parsley.
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Casseroles
Green Bean Casserole
**Ingredients:**
– 2 cans (14.5 oz each) green beans, drained
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup milk
– 1 cup French-fried onions
– 1 cup shredded cheddar cheese
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Mix Ingredients:** In a large bowl, combine green beans, soup, milk, and 1/2 cup French-fried onions. Mix well.
3. **Bake:** Pour mixture into a casserole dish. Bake for 25 minutes.
4. **Top and Finish:** Sprinkle remaining French-fried onions and cheese on top. Bake for an additional 5 minutes, until onions are golden and cheese is melted.
Sweet Potato Casserole
**Ingredients:**
– 4 cups mashed sweet potatoes
– 1 cup brown sugar
– 1/2 cup butter, melted
– 2 eggs
– 1 tsp vanilla extract
– 1/2 cup chopped pecans
– 1/2 cup mini marshmallows
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Mix:** In a large bowl, combine sweet potatoes, brown sugar, melted butter, eggs, and vanilla. Mix until smooth.
3. **Assemble:** Pour mixture into a baking dish. Top with chopped pecans and mini marshmallows.
4. **Bake:** Bake for 30 minutes, or until the marshmallows are golden and the casserole is heated through.
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Sides
Classic Southern Cornbread
**Ingredients:**
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 1/4 cup vegetable oil
– 1 egg
**Instructions:**
1. **Preheat Oven:** Preheat oven to 425°F (220°C).
2. **Mix Dry Ingredients:** In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. **Combine Wet Ingredients:** In another bowl, mix milk, oil, and egg.
4. **Combine:** Add wet ingredients to dry ingredients and mix until just combined.
5. **Bake:** Pour batter into a greased baking dish. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Fried Green Tomatoes
**Ingredients:**
– 4 large green tomatoes, sliced
– 1 cup buttermilk
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 tsp paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
– Vegetable oil for frying
**Instructions:**
1. **Prep Tomatoes:** Dip tomato slices in buttermilk.
2. **Coat:** Mix cornmeal, flour, paprika, salt, and pepper. Dredge tomatoes in the mixture.
3. **Fry:** Heat oil in a skillet over medium heat. Fry tomatoes until golden brown, about 2-3 minutes per side.
4. **Drain:** Place fried tomatoes on a paper towel-lined plate. Serve warm.
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Holiday Cooking
Roast Turkey with Gravy
**Ingredients:**
– 1 whole turkey (12-14 lbs)
– 1/2 cup butter, melted
– 1 onion, quartered
– 2 carrots, cut into chunks
– 2 celery stalks, cut into chunks
– 2 cups chicken broth
– Salt and pepper to taste
**Instructions:**
1. **Preheat Oven:** Preheat oven to 325°F (165°C).
2. **Prepare Turkey:** Rinse turkey and pat dry. Rub with melted butter and season with salt and pepper.
3. **Roast:** Place turkey in a roasting pan. Scatter onion, carrots, and celery around turkey. Roast for about 3-4 hours, or until internal temperature reaches 165°F (74°C). Baste occasionally with pan juices.
4. **Make Gravy:** Remove turkey and vegetables from the pan. Skim fat from pan drippings, then whisk in flour and cook until golden. Gradually add chicken broth, whisking constantly. Simmer until thickened. Serve with sliced turkey.
Pecan Pie
**Ingredients:**
– 1 pie crust
– 1 cup corn syrup
– 1 cup brown sugar
– 1/2 cup butter, melted
– 4 large eggs
– 1 1/2 cups pecans
– 1 tsp vanilla extract
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Mix Filling:** In a bowl, combine corn syrup, brown sugar, melted butter, eggs, vanilla, and pecans.
3. **Assemble Pie:** Pour filling into the pie crust.
4. **Bake:** Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Let cool before serving.
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Desserts
Peach Cobbler
**Ingredients:**
– 1 cup all-purpose flour
– 1 cup sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup butter, melted
– 1 cup milk
**Instructions:**
1. **Preheat Oven:** Preheat oven to 375°F (190°C).
2. **Prepare Peaches:** In a large bowl, mix peaches with 1 cup sugar, 1/4 cup flour, cinnamon, and lemon juice. Pour into a greased baking dish.
3. **Make Batter:** In another bowl, combine 1 cup flour, 1 cup sugar, baking powder, and salt. Stir in melted butter and milk until smooth.
4. **Assemble:** Pour batter over peaches. Do not stir.
5. **Bake:** Bake for 40-45 minutes, or until the top is golden and the filling is bubbly. Serve warm with vanilla ice cream.
Banana Pudding
**Ingredients:**
– 4 cups milk
– 1 cup granulated sugar
– 1/2 cup cornstarch
– 1/4 tsp salt
– 4 large egg yolks
– 2 tbsp butter
– 1 tsp vanilla extract
– 4 ripe bananas, sliced
– 1 box vanilla wafers
– Whipped cream for topping
**Instructions:**
1. **Cook Pudding:** In a saucepan, combine milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened. Whisk in egg yolks, cook for 2 more minutes. Remove from heat, stir in butter and vanilla.
2. **Layer Pudding:** In a trifle dish, layer vanilla wafers, banana slices, and pudding. Repeat layers until all ingredients are used, ending with pudding.
3. **Top:** Refrigerate for at least 4 hours. Top with whipped cream before serving.
Red Velvet Cake
**Ingredients:**
– 2 1/2 cups all-purpose flour
– 1 1/2 cups sugar
– 1 cup vegetable oil
– 1 cup buttermilk
– 2 large eggs
– 2 tbsp cocoa powder
– 1 tbsp red food coloring
– 1 tsp vanilla extract
– 1 tsp white vinegar
– 1 tsp baking soda
– 1/2 tsp salt
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Mix Wet Ingredients:** In a bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
3. **Combine Dry Ingredients:** In another bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
4. **Combine:** Gradually add dry ingredients to wet ingredients, mixing until smooth.
5. **Bake:** Divide batter between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Chess Pie
**Ingredients:**
– 1 pie crust
– 1 1/2 cups granulated sugar
– 1/4 cup cornmeal
– 1/4 cup all-purpose flour
– 1/4 tsp salt
– 1/2 cup melted butter
– 4 large eggs
– 1 tbsp vinegar
– 1 tsp vanilla extract
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Mix Filling:** In a bowl, combine sugar, cornmeal, flour, and salt. Stir in melted butter, eggs, vinegar, and vanilla until smooth.
3. **Assemble Pie:** Pour filling into the pie crust.
4. **Bake:** Bake for 45-50 minutes, or until set and golden brown. Cool before serving.
Lemon Bars
**Ingredients:**
– **For the Crust:**
– 1 3/4 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/2 cup butter, softened
– **For the Filling:**
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 tsp baking powder
– 1/2 cup lemon juice
– 3 large eggs
– Powdered sugar for dusting
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. **Make Crust:** In a bowl, mix flour and powdered sugar. Cut in butter until crumbly. Press mixture into the bottom of the prepared dish.
3. **Bake Crust:** Bake for 15 minutes, or until lightly golden.
4. **Prepare Filling:** In a bowl, whisk together granulated sugar, flour, baking powder, lemon juice, and eggs until smooth.
5. **Assemble:** Pour filling over baked crust.
6. **Bake:** Bake for 20-25 minutes, or until filling is set. Cool completely and dust with powdered sugar before cutting into bars.
Chocolate Bourbon Pecan Pie
**Ingredients:**
– 1 pie crust
– 1 cup pecans
– 1/2 cup chocolate chips
– 3/4 cup corn syrup
– 1 cup brown sugar
– 1/4 cup butter, melted
– 4 large eggs
– 2 tbsp bourbon
– 1 tsp vanilla extract
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Mix Filling:** In a bowl, combine corn syrup, brown sugar, melted butter, eggs, bourbon, and vanilla. Stir in chocolate chips and pecans.
3. **Assemble Pie:** Pour filling into the pie crust.
4. **Bake:** Bake for 50-60 minutes, or until set and the filling is slightly jiggly in the center. Cool before serving.
Pound Cake
**Ingredients:**
– 1 cup butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 2 1/2 cups all-purpose flour
– 1/2 tsp baking powder
– 1 cup milk
– 1 tsp vanilla extract
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. **Cream Butter and Sugar:** In a bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. **Combine Dry Ingredients:** In another bowl, whisk flour and baking powder.
4. **Combine:** Gradually add flour mixture to butter mixture, alternating with milk. Stir in vanilla.
5. **Bake:** Pour batter into prepared pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool before removing from pan.
Strawberry Shortcake
**Ingredients:**
– **For the Shortcakes:**
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup butter, cold
– 3/4 cup milk
– **For the Strawberries:**
– 4 cups fresh strawberries, hulled and sliced
– 1/2 cup granulated sugar
– **For the Whipped Cream:**
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
**Instructions:**
1. **Prepare Strawberries:** Toss strawberries with sugar. Let sit for 30 minutes.
2. **Make Shortcakes:** Preheat oven to 425°F (220°C). In a bowl, mix flour, sugar, baking powder, and salt. Cut in butter until crumbly. Stir in milk until just combined. Drop spoonfuls of dough onto a baking sheet.
3. **Bake:** Bake for 12-15 minutes, or until golden brown.
4. **Make Whipped Cream:** In a chilled bowl, beat cream, powdered sugar, and vanilla until soft peaks form.
5. **Assemble:** Split shortcakes in half. Layer with strawberries and whipped cream. Top with remaining shortcake halves.
Hummingbird Cake
**Ingredients:**
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 cup vegetable oil
– 4 large eggs
– 1 cup crushed pineapple, drained
– 1 cup mashed ripe bananas
– 1 tsp vanilla extract
– 1 cup chopped pecans
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Mix Dry Ingredients:** In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. **Combine Wet Ingredients:** In another bowl, mix oil, eggs, pineapple, bananas, and vanilla.
4. **Combine:** Gradually add dry ingredients to wet ingredients. Stir in pecans.
5. **Bake:** Divide batter between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Coconut Cream Pie
**Ingredients:**
– **For the Crust:
**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup sugar
– 1/2 cup butter, melted
– **For the Filling:**
– 2 cups whole milk
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 1/3 cup cornstarch
– 1/4 tsp salt
– 3 large egg yolks
– 1 cup sweetened shredded coconut
– 1 tsp vanilla extract
– **For the Topping:**
– Whipped cream
– Toasted coconut flakes
**Instructions:**
1. **Prepare Crust:** Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a pie dish. Bake for 10 minutes.
2. **Make Filling:** In a saucepan, combine milk, cream, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until thickened. Whisk in egg yolks, then cook for 2 more minutes. Stir in coconut and vanilla.
3. **Assemble Pie:** Pour filling into the prepared crust. Refrigerate until set, about 4 hours.
4. **Top:** Before serving, top with whipped cream and toasted coconut flakes.
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Specialty Foods
Pickled Okra
**Ingredients:**
– 1 lb fresh okra
– 2 cups white vinegar
– 1 cup water
– 1/4 cup salt
– 4 cloves garlic, peeled
– 1 tbsp dried dill weed
– 1 tsp mustard seeds
– 1/2 tsp red pepper flakes
**Instructions:**
1. **Prepare Jars:** Sterilize canning jars and lids.
2. **Prepare Okra:** Trim stems from okra.
3. **Make Brine:** In a saucepan, combine vinegar, water, and salt. Bring to a boil, then reduce heat and simmer.
4. **Pack Jars:** Pack okra into jars with garlic, dill, mustard seeds, and red pepper flakes.
5. **Add Brine:** Pour hot brine over okra, leaving 1/2 inch headspace. Wipe rims and seal jars.
6. **Process:** Process in a boiling water bath for 10 minutes. Cool and store.
Boiled Peanuts
**Ingredients:**
– 2 lbs raw peanuts in the shell
– 1/2 cup salt
– 1 tbsp Cajun seasoning (optional)
– Water
**Instructions:**
1. **Prepare Peanuts:** Rinse peanuts under cold water.
2. **Cook:** In a large pot, combine peanuts, salt, and Cajun seasoning if using. Cover with water.
3. **Boil:** Bring to a boil, then reduce heat and simmer for 2-3 hours, or until peanuts are tender. Add water as needed.
4. **Cool:** Drain and cool before serving.
Country Sausage
**Ingredients:**
– 2 lbs ground pork
– 1 tbsp salt
– 1 tsp black pepper
– 1 tsp crushed red pepper flakes
– 1/2 tsp dried sage
– 1/2 tsp dried thyme
– 1/2 tsp paprika
– 1/4 tsp garlic powder
**Instructions:**
1. **Mix Spices:** In a bowl, combine all spices.
2. **Combine:** Mix spices into ground pork until well incorporated.
3. **Shape:** Shape into patties or bulk sausage.
4. **Cook:** Cook sausage in a skillet over medium heat until browned and cooked through. Drain on paper towels.
Homemade Hot Sauce
**Ingredients:**
– 1 lb hot peppers (such as cayenne or jalapeño)
– 1 cup distilled white vinegar
– 1/2 cup water
– 1 tsp salt
– 2 cloves garlic, minced
**Instructions:**
1. **Prepare Peppers:** Rinse and cut peppers, removing seeds if desired for less heat.
2. **Blend:** In a blender, combine peppers, vinegar, water, salt, and garlic. Blend until smooth.
3. **Cook:** Pour mixture into a saucepan. Simmer over low heat for 10 minutes.
4. **Cool and Strain:** Let cool, then strain through a fine mesh sieve. Bottle and store in the refrigerator.
Southern Style Jerky
**Ingredients:**
– 2 lbs beef (such as flank steak), thinly sliced
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 1/4 cup Worcestershire sauce
– 2 tbsp hot sauce
– 1 tbsp smoked paprika
– 1 tbsp black pepper
– 1 tsp garlic powder
**Instructions:**
1. **Marinate:** In a bowl, combine soy sauce, brown sugar, Worcestershire sauce, hot sauce, paprika, pepper, and garlic powder. Add beef slices and marinate in the refrigerator for 6-12 hours.
2. **Dry:** Drain beef slices. Arrange on a dehydrator tray or oven rack. Dehydrate at 160°F (70°C) for 6-8 hours, or until dry and chewy.
3. **Cool and Store:** Let cool, then store in an airtight container.
Bread and Butter Pickles
**Ingredients:**
– 4 cups sliced cucumbers
– 1 cup sliced onions
– 1 cup white vinegar
– 1 cup sugar
– 1 tbsp mustard seeds
– 1 tsp celery seeds
– 1/2 tsp turmeric
– 1/2 tsp salt
**Instructions:**
1. **Prepare Jars:** Sterilize canning jars and lids.
2. **Prepare Cucumbers:** In a bowl, mix cucumbers and onions with salt. Let sit for 1 hour. Drain.
3. **Make Brine:** In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. **Pack Jars:** Pack cucumbers and onions into jars. Pour hot brine over them.
5. **Seal and Process:** Wipe rims, seal jars, and process in a boiling water bath for 10 minutes. Cool and store.
Spiced Pecans
**Ingredients:**
– 2 cups pecan halves
– 1 tbsp olive oil
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
**Instructions:**
1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Season Pecans:** In a bowl, toss pecans with olive oil, paprika, cayenne, garlic powder, salt, and pepper.
3. **Roast:** Spread pecans on a baking sheet. Roast for 10-12 minutes, stirring halfway through, until golden brown and fragrant.
4. **Cool and Store:** Let cool before serving or storing in an airtight container.
Chicken Salad
**Ingredients:**
– 2 cups cooked, shredded chicken
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 1 celery stalk, chopped
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
**Instructions:**
1. **Combine Ingredients:** In a bowl, mix chicken, mayonnaise, Greek yogurt, celery, red onion, and parsley.
2. **Season:** Season with salt and pepper to taste.
3. **Chill:** Refrigerate for at least 1 hour before serving. Serve on sandwiches, in wraps, or on a bed of greens.
Old-Fashioned Tomato Jam
**Ingredients:**
– 4 cups diced tomatoes
– 2 cups granulated sugar
– 1/4 cup lemon juice
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp ground ginger
**Instructions:**
1. **Prepare Jars:** Sterilize canning jars and lids.
2. **Cook Jam:** In a saucepan, combine tomatoes, sugar, lemon juice, cinnamon, cloves, and ginger. Cook over medium heat, stirring frequently, until thickened, about 45 minutes.
3. **Fill Jars:** Pour hot jam into prepared jars, leaving 1/4 inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
4. **Cool and Store:** Cool jars and store in a cool, dark place.
Sweet Tea
**Ingredients:**
– 6 black tea bags or 3 of the “family sized”
– 1 gallon water
– 1 cup granulated sugar
– Lemon slices for garnish (optional)
– Fresh mint leaves for garnish (optional)
**Instructions:**
1. **Boil Water:** In a large pot, bring 1 quart of water to a boil. Remove from heat.
2. **Steep Tea:** Add tea bags to hot water and steep for 5 minutes. Remove tea bags.
3. **Sweeten:** Stir in sugar until dissolved.
4. **Combine:** Pour tea into a pitcher with remaining cold water. Chill in the refrigerator.
5. **Serve:** Serve over ice, garnished with lemon slices and mint leaves if desired.
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This collection of recipes is a celebration of traditional Southern cuisine, bringing together beloved recipes for every occasion. Whether you’re cooking a comforting meal, preparing for the holidays, or indulging in classic Southern desserts, these recipes offer a taste of home and heritage. First edition posted 09/12/2024, and other recipes will be added as I can. Everything in moderation. No need to deny yourself some comfort food, but also make sure you are moving too!! Love and light!!! From Mamaw’s daughter!
Mothersense and Miscellaneous 