Bourbon Pecan Pie by Amber Powell
I’m a firm believer that bourbon makes everything better! When I started making this pie a few years ago, I tried several different recipes I found online, then modified them into the way I like doing things. CRUST Just buy it. If you’re a veteran baker and have a great relationship with your rolling pin, … Continue reading “Bourbon Pecan Pie by Amber Powell”
Baked Garlic Cheese Grits by Mike McGill
This recipe came from my mother, who told me she got it from my grandmother in the 1950’s and it came from some unknown women’s magazine of the time. The star of many a family dinner…church dinner… office party… and many a volunteer fire departments potluck. It was a staple side dish in our family … Continue reading “Baked Garlic Cheese Grits by Mike McGill”
Christmas Crack Chex Mix by Sherra Findley
2 small boxes of Crispix Cereal (or chex cereal, I use Aldi’s brand 1-corn and 1-rice) • 2 cups of butter – or 4 sticks (has to be real butter) • 2 cups of brown sugar packed • ½ cup Light Karo syrup • ½ tsp Vanilla (optional – I don’t add this) • ½ … Continue reading “Christmas Crack Chex Mix by Sherra Findley”
Kunz’s Dressing by Carol Dunn
During the holidays in the early 90’s, we were eating at the old Kunz’s The Dutchman restaurant in downtown Louisville and ordered this amazing dressing with our turkey dinner. We asked for the recipe and the chef came out in person and shared the ingredients with us. This is on our menu every Thanksgiving. Kunz’s … Continue reading “Kunz’s Dressing by Carol Dunn”
Jaded Chai by Lindsey Cook
What you’ll need: • Small vessel with lid (to store seasoning blend in) • Whisk • Measuring spoons • Small pot / tea kettle / coffee or tea mug Ingredients: 2 ½ teaspoons ginger, ground 2 teaspoons cinnamon, ground ¾ teaspoon cloves, ground 1 teaspoon allspice, ground 1 teaspoon nutmeg, ground ½ teaspoon black pepper, … Continue reading “Jaded Chai by Lindsey Cook”