Recipes Archives - Page 14 of 21

Almond Biscotti

December 13, 2016 by Susan 12 Comments

This almond biscotti was made for dipping. Biscotti, meaning ‘twice baked’, is a crunchy cookie perfect with a cup of hot cocoa, coffee, or even milk!

Are you a dipper or a non-dipper?

Biscotti was made for dipping. It’s name actually means twice baked. And that’s done so it gets good and dry and crispy so it has maximum absorption. I’m particular to dipping in a hot cup of coffee, but hot cocoa is yummy too!

These cookies have a reserved spot in my gift giving lineup. They’re fun to wrap up with some hot cocoa mix and chocolate dipped spoons.

Yummy Handmade Gifts

December 12, 2016 by Susan 14 Comments

I really love handmade gifts. Love to give ’em – – Love to get ’em.

‘Cause here’s the thing…even if the gift ends up being a stinker, you still have the gift of knowing that someone cared enough about you to invest time in you.

I’ve done some sewing projects as gifts over the years: hooded towels, blankets, hanging hand towels. And I frequently gift This Herbal Salve and This Tea for Ladies. But my go-to handmade gifts tend to fall in the “kitchen made” area.

I want to share some yummy things that I like to make and give at Christmas. I’ve given every one of these as gifts. And many times, I’ll make extra as a little “gift” for my family!

Triple Layer Mint Brownies

December 6, 2016 by Susan 17 Comments

It wouldn’t be Christmas around my house without these fudgy, mint brownies. They’re a rich treat that is perfect for special occasions.

My kids have not known a Christmas without these brownies. And I’ve never made them!

I’m fortunate to have a group of ladies that I get together with every year to bake, dip, and decorate our way to a tasty Christmas season. We call it “Cookie Baking Day” and my family is happy to do whatever is required to accommodate it.

My sister, Amy, makes these mint brownies every year, and it just wouldn’t be Christmas without them.

Miss Cay’s Red Velvet Cake

November 29, 2016 by Susan 6 Comments

Classic, Southern Red Velvet Cake is so much more than just a fad. Slathered with rich, cream cheese icing…it is a moist, decadent treat!

Several years ago, red velvet cake went from being a not-so-well-known Southern classic to a fad that you saw everywhere. Unfortunately, once that happened, I don’t think I ever found one good one. Most of them just tasted like a white cake batter with red food coloring added. No thank you.

And say what you will about “variations”, I am a stickler that to be a true red velvet cake, it must be slathered in cream cheese icing.

My introduction to the real, classic, red velvet cake came while I was living in Atlanta. I was student teaching under a wonderful mentor, Miss Cay. More than a terrific model of teaching, she took me under her mothering wing. She took care of me when I had my wisdom teeth pulled and pampered me when I was pregnant.

She also bought me my first piece of red velvet cake.

Dehydrated Carrots: Save Time & Money

November 22, 2016 by Susan 2 Comments

The thing about fresh produce is that it grows when it grows and then it grows no more. What that means is that when you get an abundance of apples or tomatoes or carrots, you need to figure out what to do with your stash, or it will spoil. Carrots last a pretty long time, but even so, they get soft and bendy after awhile.

I made a delicious creamy chicken and rice soup this weekend. It was my first time cooking with the carrots I had dehydrated this summer. We belong to a CSA (Community Supported Agriculture) and get boxes of freshly picked vegetables each week. When the farm has an abundance, so do we. And this summer, we got piles of carrots!

Creamy Chicken and Rice Soup

November 21, 2016 by Susan 30 Comments

This creamy chicken and rice soup is a snap to make, but tastes like it simmered all day.

This soup is kind of the definition of comfort food, if you ask me. But I can’t give you the recipe without telling you about Miss Vicki.

In Memory

We had a family friend who was battling cancer a number of years ago. I made this soup once for her, and after that, she requested it frequently. I still think of her whenever I make it, so I can’t very well publish the recipe without remembering her. Here’s to Vicki!