Hello Dolly Cookie Bars


  • 1 stick butter
  • 1 cup coconut flakes
  • 1 cup butterscotch chips
  • 1 cup chopped pecans
  • 1 cup crushed graham crackers  (I use Gluten Free purchased at Sprouts)
  • 1 cup chocolate chips
  • 1 can Eagle Brand Milk  (I use sweetened condensed coconut milk (nondairy) also from Sprouts)


Melt butter in a 9×12 pan.  Sprinkle 1 cup crushed graham crackers over butter. … Read More »

Berry Angel Food Dessert

My mom made this for Memorial Day and we simply could not get enough of it!  I went to Alabama to visit her this weekend and lucky for us….she made it again!  I particularly love the fact that she made me my very own gluten free version that nobody else could touch but me! (per Mama’s rules)


  • 1 10 inch angel food cake
  • 1 8 oz packages of cream cheese, softened
  • 1 cup white sugar
  • 1 8 oz container of thawed cool whip
  • 16 oz vanilla or tapioca pudding
  • 1/2 quart fresh strawberries
  • 1/2 quart fresh blueberries
  • 1/2 quart fresh raspberries
  • 1 18 oz jar strawberry glaze


  1. Crumble the cake into a 9×13 inch dish.
Read More »

Simple Molasses Cake

Q and A with Kathleen Grissom, Author of The Kitchen House and Glory Over Everything

Q: At times in the novel, you can almost smell the hearty foods being prepared by Mama and others. In your research, did you find any specific notes or recipes from kitchen houses that you can share with your readers?

A: In 1737, William Byrd, founder of Richmond, wrote of the many types of fruits and vegetables available in Virginia.… Read More »

Melon Berry Blast Pops

Source:  Kroger mail


  • 2 cups cubed watermelon
  • 2 cups raspberries
  • 1/2 cup full-fat canned coconut milk
  • 2 tablespoons honey
  • 1 tablespoon freshly squeezed lime juice


  • Blend watermelon, raspberries, coconut milk, honey and lime juice in blender.  Pour mixture through fine sieve into pitcher, pressing it through with back of spoon as necessary.  Then pour puree into popsicle molds and freeze until firm. 
Read More »

Blueberry Coffee Cake

Submitted by Nancy Anderson

What better way to get your kids to eat more fruits and vegetables, than to have them pick their own. Not from the grocery store shelf, but straight from the farm! I came across a great U-Pick farm a few years ago, when my then 16, 13, and 7 year-olds needed a change of scenery and something to do on an otherwise boring day in July.… Read More »

Chocolate Thin Mint Brownies

Discovered by Peggy Smith

Source:  Six Sisters’ Stuff


  • 1 1/2 cups melted butter
  • 3/4 cup cocoa
  • 3 cups sugar
  • 6 eggs, beaten
  • 1 1/2 tsp vanilla
  • 3/4 tsp salt
  • 2 1/4 cups sifted flour


Mint Frosting Layer:

  • 3/4 cup butter, softened
  • 3 Tablespoons milk
  • 3 cups powdered sugar
  • 1 1/2 tsp peppermint extract
  • Green food coloring 


Chocolate layer:

  • 2 1/4 cups semi-sweet chocolate chips
  • 3/4 cup butter


Whisk together melted butter and cocoa.… Read More »

Baked Pears with Walnuts & Honey

After a few months of writing this column, I realized I haven’t offered any dessert recipes. In keeping with many of your New Year’s resolutions (and perhaps post- Super Bowl guild), I’m sharing a recipe that will both satisfy your sweet tooth and help you stay focused on your health goals. A colleague of mine brought this to a Christmas party and it was delicious – not too heavy- and it looked really elegant!… Read More »

Granny’s Red Velvet Cake (Granny is Audra’s Mom!)

Mama sent me this recipe via email when my 16 year old was 6 months old and I still have a copy of the email in  my cook book!  That 16 year old LOVES his Granny’s cake…and so does the 13 year old!   Christmas would not be complete without it!

Mama would want me to give Willard Scott some credit…she started out using his recipe but modified it a little to make it the yummiest red velvet cake in the world!… Read More »

Maple-Pear Sheet Tart

Make This Gorgeous Thanksgiving Dessert With Only 5 Ingredients and 10 Minutes Prep

Click here for the original article and recipe from Epicurious

Yield:  12-15 Servings

  • 1 large egg
  • 1 14- to 17-ounce box of puff pastry (preferably all-butter puff), defrosted according to package directions
  • 2 large Anjou pears (about 1 1/4 pounds), skin on
  • 1/4 cup granulated sugar
  • 2 tablespoons maple syrup

Special equipment:

  • 13”x18” baking sheet

Preheat the oven to 375°F.… Read More »

Fresh Blueberry Cream Pie

My parents have tons of thriving blueberry bushes so my Mom is constantly trying to find good ways to use her blueberries.    While visiting “home” for Independence Day I was lucky enough to get treated to this fabulous pie made with blueberries from my Mama and Daddy’s garden.   YUMMY!   I forgot to take a picture but promise to add one to this post the next time I get the opportunity!… Read More »

Bill Smith’s Atlantic Beach Pie

My cousin’s hubby was listening to NPR and heard a story about a pie so good it always elicits an ‘Oh my God’ response.   I’m so thankful he was listening to NPR that day because my cuz made this pie for my family last week while we were visiting her in Mt. Pleasant, South Carolina……and it is definitely DIVINE. … Read More »