Kitty Shrimp & “Grits” Bites

Kitty Shrimp & "Grits" Bites

These crunchy seafood treats will make your cats happy. Grits aren’t great for them, but when corn is ground into meal, it’s safe for making these little shrimp nuggets. You can sub canned tuna for the shrimp if preferred. My dog loves these, too!

Salted Butterscotch Crème Brûlée

Salted Butterscotch Crème Brûlée

Turning sugar, butter and cream into this browned, decadent custard is only made better by devouring it fireside in the dead of winter. Can be made up to four days ahead. Salted Butterscotch Crème Brûlée all around please!

Egg Nog Chess Pie with bananas and cream…

It seems fittin’ to use up that last bit of holiday eggnog in a good old southern chess pie. ‘Nog and bananas go together like mac and cheese, so partake of pie while toasting toes in front of a cozy fire as you settle into the New Year.

Mandarin Orange Upside-Down Cake

This gluten-free Mandarin Orange Upside Down Cake is the perfect citrus dessert for a savory Asian meal, but it’s also the ideal pairing with a cup of tea or coffee. And if you’re a breakfast cake eater, this is IT.

Pairing a couple of my NC favorite foods… Mimi’s Mountain Mixes & Carolina Gold Oils

Orange-y Everything Beer Bread with Mediterranean Dipping Oil

Pair North Carolina’s Mimi’s Mountain Mixes Beer Bread with Carolina Gold Oil’s Mediterranean Dipping Oil for an easy fun nibble. Great addition to your charcuterie boards too! I gave a little twist and used orange beer…. realllll good!

Spiced Plum Cream Pie

Sometimes, a simple pie is all that’s needed to round out Easter lunch or a spring supper… or just to enjoy all by itself. Like this Spiced Cream Plum Pie. Not a plum fan? You can sub other fruits like summer peaches with the same tasty outcome!

“Love Me Tender” Elvis Bread… a la North Carolina!

You’re going to love this “Love Me Tender” Elvis Banana Bread… made with 4 North Carolina #GotToBeNC Goodies! Throw some together soon!

Winter White Velvet Cake

January has me thinking “winter whites.” So I tweaked my GrandMa Perry’s Red Velvet Cake a little into this White Velvet version… served on my mama’s cake stand. I like to make it a day ahead and chill for cake to “ripen” and let all the flavor bloom and cake to moisten from the icing.