Tis the season, cough, cough, hack, hack. If only there was an all natural cough syrup that actually worked.

This pie is adapted by a recipe from Trisha Yearwood. It's so easy, goes together in minutes, but her recipe didn't have enough apples, so I doubled it to two cans and simmered them a bit before putting in the pie shell and baking it. Seriously yummy with little effort. 

 4 tablespoons unsalted butter (1/2 stick) 

1/2 cup light brown sugar 

2 refrigerated rolled pie crusts, such as Pillsbury 

Two 21-ounce cans apple pie filling, simmered for a few minutes

2 teaspoons cinnamon sugar 1 tablespoon for melted butter for top. 

 Directions: 

Melt the 1/2 stick of butter in a 9-inch cast iron skillet. Then add the brown sugar and melt them together on medium heat, about 2 minutes. Add the apple pie filling, remove from the heat and set aside while preparing the crust.  

Unroll the crusts and put one in the bottom of the black iron skillet.  Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the 1 tablespoon of the melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. 

Cut vents in the middle of the pie. Bake for 30 - 35 minutes or until golden brown.

Serve warm with a scoop of vanilla ice cream.

Who says you don't have time to make soup?  Just dump, heat and eat.  It doesn't get easier than this and it's really good soup.  Bonus points for being under 200 calories per serving, too without the optional toppings...

Servings: 8

Ingredients:

1 can petite diced tomatoes, 15 ounces (if you want more kick swap this out for a 15 ounce can of Rotel Tomatoes)

1 bag frozen corn, 15 ounces

1 can Black Beans, rinsed and drained,  15 ounces

1 can Pinto Beans, rinsed and drained, 15 ounces

1 can Cream of Chicken Soup 10 ¾ ounce

1 can Chicken, I don't drain mine, I put in the broth) 12 ounces

1 can Green Enchilada Sauce 10 ounces

1 can Chicken Broth 15 ounces

1 Packet of Old El Paso Taco Seasoning

Optional Toppings:

Green Onions

Grated Mexican Cheese

Sliced Olives 

Diced Avocado 

Sour Cream

Tortilla Strips

Lime Wedges

In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and taco seasoning.

Bring to a boil and reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.

You can also put this in the slow cooker for a couple of hours on low

Hot chicken  is an institution here in Nashville and here's a great variation with the addition of hot honey.  Hot honey, if you've never had it is amazing.  This recipe is baked not fried, it's easy and more calorie friendly...

Ingredients

6 cups Panko Crumbs, you can substitute cornflake crumbs or bread crumbs, but nothing beats the crunch of Panko in my opinion
1/3 cup grated parmesan cheese
1 teaspoons paprika,  smoked paprika is best
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 large eggs, beaten
3 tablespoons Frank's Red Hot Sauce, there are so many other hot sauces out there you just can't beat  Frank's 
2 pounds chicken, I prefer boneless breasts, some people like thighs

HOT HONEY:

There are options here.  Go slow, taste and if you need more heat add it.  It's much easier to add heat than it is to take it away.

1/2 cup honey
2-3 tablespoons Frank's Red Hot Sauce
1-3 teaspoons cayenne pepper, go easy with this it gets hot really fast
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
1 teaspoon onion powder

Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper.

In a food processor, combine the crumbs, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse this mixture until you have the desired crumb consistency

Beat the eggs in a bowl, take a deep breath and add the hot sauce and chicken, and toss well to coat.

Dredge the chicken through the crumbs, I prefer doing this in a plastic zip lock bag so you get everything coated.. Place on the prepared baking sheet. You can do a double dip if you want more coating, just repeat the process,  dip the chicken back through the eggs, then the crumbs.  You may need more crumbs if you double dip.  Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until chicken is crisp and reads an internal degrees of 160 with a probe thermometer.

While the chicken is baking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.

Taste once, taste twice, and taste once again for preferred heat.

Drizzle the warm sauce over the chicken.   If it cools and gets thick before you drizzle, just warm a bit.

This Southern girl loves biscuits and gravy, I grew up eating it and I know my way around a skillet making it.   Dolly's recipe is seriously good, knock your socks off gravy.  This gravy thickens quickly and smells amazing from the thyme and pepper.   Don't be tempted to omit the thyme, trust me, it's what takes it over the top.  It's subtle, not overpowering.  

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper
2½ cups whole milk
1/2 cup heavy whipping cream*

Biscuits sausage patties and bacon for serving

Steps

In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.

Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.

Serve over biscuits and sausage patties.

*If you want to reduce the calories use Half & Half or Fat Free Half & Half, that works well, also.

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🥕 I absolutely loved this salad and they took it off the menu.  I've searched the web, looking for the "authentic" salad and found it on their website.  Chick-fil-A was kind enough to share if after they discontinued it.  This is so easy to make, and it's just SO good. 🥕

4 1/2 cups shredded carrots
1 (8oz) can or 2/3 cups crushed, unstrained pineapple
3/4 cup raisins
1/2 cup mayonnaise
1/2 cup and 2 tablespoons sugar
1 1/4 tablespoons fresh, unstrained lemon juice (no seeds)

Makes 13-14 servings

Simply mix all ingredients together and enjoy!  How easy is this.  

Note:  Finely shredded carrots do work the best for this recipe.  It's a little elbow grease, but use your box grater on the fine setting, turn on some music and start grating... 

They even give us a link to download a recipe card, what a great company this is.  Here's the click

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It doesn't get any easier than this, it's a dump, stir and pour loaf of pure yummy deliciousness.  Grab your ingredients, get ready, set, go and voila you have a loaf of hot fudge brownie bread.  You can thank me later 😁

Ingredients

1 box of Brownie Mix, my favorite is Ghiradelli
1-11 oz. jar of Hot Fudge Sauce, Smuckers is great, so is Mrs. Richardson
3 large Eggs
1/3 cup Canola Oil

9x5 Loaf Pan

Steps

In a med bowl combine all of the ingredients, mix until smooth.

Spray a 9x5 loaf pan with cooking spray and fill about 3/4 of the way up.  Bake it at 350 degrees for approximately 45 minutes, or until it’s cooked all the way through.  Test at 45 minutes and if it isn't done and it looks like it's getting too brown, poke holes in foil, make a tent and put over it loosely to finish cooking.

Note:  I'm a big believer in parchment paper slings, because your bread will lift right out.  Just spray the pan, take parchment paper, and fit lengthwise in the pan with the sides hanging up at the top, spray the parchment paper and your bread will lift right out.  Just let it cool about 10 minutes and go for it.  Here is an example for you.  Trust me, best tip EVER!

Serve it warm and gooey with a cold glass of milk or a cup of coffee.  SO . GOOD ! 

🤎

Ingredients

4 tablespoons (1/2 stick) unsalted butter
1 cup basmati or long-grain white rice ~ I used basmati
1 3/4 cups chicken broth
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps

In a medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the rice and sauté until the rice begins to brown a little, 2 to 3 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until tender, about 15 minutes. Fluff the rice with a fork.

Meanwhile, in a small glass bowl, melt the remaining 3 tablespoons butter in the microwave, about 30 seconds. Stir in the lime zest and juice.

Pour the lime butter over the hot rice, add the cilantro, and stir until combined. Season with the salt and pepper.

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These adults only brownies are Ralph Lauren's favorite. The secret to these brownies, other than the intense chocolate flavor, is the glaze on top.  It's spiked with a healthy dose of rum.  The rum breaks through the sweetness and gives these brownies a wickedly different kind of indulgence. It also makes it an adult treat since the glaze never gets hot enough to cook the alcohol off.   Just leave a few without the rum glaze if you have kids in the house

Legend says that Ralph loved Nana’s brownies so much that he offered to put a brownie department in his stores so he would not have to wait until his October birthday when she would make another batch for him.

Ingredients

2 cups all-purpose flour 250 grams
1 ½ teaspoons baking powder
½ teaspoon salt
6 oz unsweetened chocolate chopped (170 grams)
2 sticks unsalted butter 230 grams
3 cups sugar 600 grams
6 large eggs
1 tbsp. pure vanilla extract
1 1/2 cups chopped walnuts plus more for garnish

Rum Glaze

6 tbsp. unsalted butter 84 grams
4 oz. unsweetened chocolate chopped, always buy good quality chocolate
1/2 confectioners’ sugar
Pinch of salt
2 tsp. pure vanilla extract
4 tbsp. dark rum or brandy 56 ml

Steps

Preheat the oven to 375°F. Grease a 9×13 inch metal baking pan.  Make a saddle so you can lift cooked brownies out of pan by lining pan with parchment paper, coming up the sides enough to lift it out.  Also spray both the pan and the parchment paper with cooking spray. 

In a small bowl, whisk together the flour, baking powder, and salt.

In a saucepan, melt the chocolate and butter with the sugar over medium-low heat. Remove from heat and stir until smooth.

In a large bowl, beat the eggs and vanilla until mixed but not frothy. Stir in the chocolate mixture and then the flour mixture until fully incorporated. Fold in the chopped walnuts.

Spread in the prepared pan. Bake for 30-35 minutes, until the edges are set and a cake tester comes out with a few crumbs attached. Let cool. The brownies should sink a bit as they cool, that's what you want, you don't want to overcook them.

Meanwhile, make the rum glaze: In a medium saucepan, melt the butter and chocolate over low heat. Sift in the confectioners’ sugar and salt. Stir in the vanilla and rum, and keep warm.

Spread the brownies with the warm rum glaze so that it drips off the edges. Cut into 2-inch squares and decorate each with a walnut half. Refrigerate for 1 hour before serving.

Notes

You can also sprinkle some chocolate chips on top before baking. 

HALF BATCH:  Use and 8 inch square pan and bake for 35 minutes or until internal temperature is about 208-210.  Brownies will puff up and sink a bit as they cool. 

😋 

Absolutely, positively, without a doubt,  the best lemon pie recipe of all time.  This famous pie is just perfection.  This the pie your mother and your grandmother made, the one that has been on family tables for generations and often times the old recipes are best, and this is the BEST of the BEST.  You won't find a better lemon pie recipe, I've made it for years and years and it never fails. 

Filling:

1 1/3 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter

Never-Fail Meringue:

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
 6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch salt

Directions:

1. Bake prepared pie crust according to provided directions. Of course homemade is best and I love the vintage Crisco recipe, but Trader Joes makes a wonderful frozen crust.  You must let it come to room temperature before putting in your pie pan or it will break into pieces.  It's worth the effort, though, Trader Joes crust is the best I've found, but of course Pillsbury works, too.

2. To make filling, mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.

3. Add to the rest of the sugar mixture. Cook over boiling water until thick — about 25 minutes which will eliminate any starchy taste.

4. Add the lemon extract, butter and vinegar, and stir thoroughly.

5. Pour mixture into deep 9-inch pie shell, and let cool.

5. To make meringue, blend cornstarch and cold water in a saucepan.

6. Add boiling water, and cook, stirring until clear and thickened.

7. Let stand until COMPLETELY cold.

8. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla.

9. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.

10. Spread meringue over cooled pie filling.

11. Bake at 350 degrees for 10 minutes or until top is lightly browned.

Note:

If you want a sky-high meringue, like the ones you see in bakeries, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites.

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