I don’t know about you, but I don’t recall ever meeting a deviled egg I didn’t like. I’m not particularly fond of the white part… and either eat just the part of that holding the deviled part… or just the deviled itself! It’s a texture thing for me… egg whites remind me of jello, which …
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.
You know it’s fall when the aroma of baked apples and fresh herbs fills the air! Roasted pork, chicken — this stuffing makes just the right side dish. Or crisp up leftover dressing in the toaster oven for a banner breakfast with bacon, sausage and a drizzle o’ maple syrup!
Published in Carolina Country Magazine November 2017 Well 2020 just keeps giving us disappointment on top of disappointment. Some of us look real forward to our NC State Fair each year, each for our own reasons. I will miss going there several mornings to judge the daily cooking contests… one of my favorite fall culinary …
No fair? No fair! … so cook yourself some turkey legs at home! …keep reading »
This light and velvety asparagus casserole will be a favorite with the cheese lovers in your crowd for Easter brunch, or anytime. Other vegetables can be substituted or added, and have fun trying other cheeses too. You can even add in diced ham or bacon. Use this recipe as a base and spiff up to make it your own.
While recipe developer and food stylist at Our State Magazine, I was asked to give a classic deviled egg a North Carolina twist. These recipes inspired by our culture are fun to make and good to eat.
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!
Fifteen minutes, a few pantry items, and a North Carolina wine are all it takes to make these bite-size treats. They’re almost as easy to make as they are to eat.
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.
Having friends over for a holiday supper? No need to fret over multiple beverages … punch to the rescue! Let your imagination loose as exact measurements are not necessary with this Cheerwine punch!
You won’t go wrong serving your holiday company this Peggy Rose’s pepper jelly glazed-Heritage Farm bacon wrapped NC pork tenderloin…. nestled among seasoned NC Sweet Potatoes!
This southern favorite with a seasonal twist feeds quite a few folks, can be made ahead, and guests can self-serve. Find a fun, hinged, wide-mouth jar to make it in and wow your company!
