u/Immediate_Piano_4365

🍑So delicious and easy to make!

Southern Peach Crisp
Serves 8
Peach Filling
●  8 cups fresh peaches, peeled and sliced
●. 1/4 cup salted butter
●. 1/3 cup light brown sugar
●. ¼ cup granulated sugar
●. 1 tablespoon cornstarch
●. 1 tablespoon lemon juice
●. 1 teaspoon vanilla extract
●. 1/2 teaspoon cinnamon
●. Pinch of salt
Crisp Topping
●. 1 cup old-fashioned oats
●. 1 cup all-purpose flour
●. 3/4 cup light brown sugar
●. 1/4 cup granulated sugar
●. 1 teaspoon cinnamon
●. 1/2 teaspoon salt
●. 1/2 cup (1 stick) cold salted butter, cubed
Instructions
Preheat the oven to 350°F. Grease a 9x13-inch baking dish.

Melt 1/4 cup butter in a large skillet over medium heat.

Add peaches, brown sugar, granulated sugar, cinnamon, lemon juice, vanilla, and salt. Cook for 4 to 5 minutes until the peaches begin releasing their juices.

Sprinkle cornstarch over the peaches and stir well. Cook 1 additional minute until slightly thickened.

Pour the peach mixture into the prepared baking dish.

In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.

Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

Sprinkle topping evenly over peaches.

Bake for 40 to 45 minutes or until golden brown and bubbly around the edges.

Cool for 10 minutes before serving.

Serve warm with vanilla ice cream if desired. 

More tips in the comments

This no-bake Berries and Cream Punch Bowl Cake is the perfect red, white, and blue dessert for summer! Layers of angel food cake, fresh berries, and sweet cream come together in one cool, refreshing treat—perfect for the Fourth of July or any warm-weather gathering.

INGREDIENTS
1 Angel food cake (14-ounce store bought or bake your own)

2 8-ounce packages of cream cheese (16-ounces total), soften at room temperature

½ cup confectioners’ sugar

1 14-ounce can sweetened condensed milk

1 (5 ½ ounce) can evaporated milk

1 16-ounce container of frozen Cool Whip non-dairy whipped topping, divided and thawed

2 cups thinly sliced fresh strawberries

2 cups fresh blueberries

1 ½ cups fresh raspberries

⅔ cup chopped pecans, lightly toasted (optional)

INSTRUCTIONS
Set aside a few berries for garnishing the top of cake.

Using a serrated knife, or your fingers cut or tear the angel food cake into small pieces. Set aside.

In a large bowl, beat cream cheese until smooth. Add confectioners’ sugar, sweetened condensed milk and evaporated milk. Beat until smooth. Fold in 8-ounces of whipped topping or half the 16-ounce container reserving half of the whipped topping for top of cake.

Add the cake pieces to the cream cheese mixture and mix well. Using a spoon, roughly divide mixture into fourths. You’ll use ¼ of the cake mixture for each layer of the punch bowl cake.

Place ¼ of the cake mixture in the bottom of a glass punch bowl or glass trifle dish. Top the cake layer evenly with the sliced strawberries.

Spread ¼ of the cake mixture over the sliced strawberries and layer with the blueberries.

Spread ¼ of the cake mixture over the blueberries and sprinkle with the layer with the raspberries.

Top the layer of raspberries with the 1/4 remaining cake mixture. Top with the remaining Cool Whip. Sprinkle with toasted pecans and garnish with the reserved berries, if desired.

Cover with plastic wrap and refrigerate overnight.
More tips in the comments

This Easy Cream Cheese Fruit Dip is smooth, sweet, and made with just four simple ingredients. Perfect for dipping strawberries, apples, or whatever fruit you’ve got on hand. It’s quick and delicious treat for any occasion.

INGREDIENTS
• 6 ounces cream cheese, softened (2 -3 ounce packages) or you can use 6 ounces of an 8 ounce package.
•1 cup powdered sugar
•8 ounces Cool Whip (extra creamy)
•½ teaspoon pure vanilla extract

INSTRUCTIONS
In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add the powdered sugar and vanilla extract. Beat until fully and fully combined.

Gently fold in the Cool Whip, mixing until smooth and fluffy.

Transfer to a serving bowl and refrigerate for at least 30 minutes before serving to let the flavors meld.

Serve with fresh strawberries, fruit kabobs, or your favorite dippers!

More in the comments-Original recipe

You’ll love this rich and hearty Cowboy Style baked beans. My mother’s recipe.

1 pound ground beef

1 medium onion, finely chopped

1 medium green bell pepper, finely chopped

3 (15-ounce) cans pork and beans (Van Camps) or **2 (28-ounce) cans Bush’s original bake beans

1 cup ketchup

1 cup of your favorite barbecue sauce

¾ cup firmly packed light brown sugar

2 tablespoons prepared mustard

2 tablespoons Worcestershire sauce

3 slices of uncooked bacon, cut in half

INSTRUCTIONS

In a large skillet over medium heat, brown ground beef. As the beef begins brown, add the onions and bell peppers to the skillet. Cook until meat is totally brown and onions and peppers are transparent. Drain the grease off the ground beef.

In a large bowl, combine the pork and beans, ketchup, barbecue sauce, brown sugar, mustard, and Worcestershire sauce. Mix well.

Stir in the ground beef, onion, peppers into the bean mixture.

Pour into a greased 2-quart baking dish. Place uncooked bacon strips on top of beans. Bake in a preheated oven at 350 degrees for 45 to 50 minutes or until bacon is done and baked beans are hot and bubbly. If cooking in a crockpot, pour cooked ground beef mixture and bean mixture into a crockpot and place uncooked bacon strips on top.  Cook on low for 2 ½ hours to 3 hours stirring every 30 minutes.

More tips in the comments

This luscious Hawaiian Pie is like a banana split on steroids. It’s a deliciously elegant dessert that can be made in about 2 minutes-no baking to it! Perfect for the 4 th of July!
INGREDIENTS
2 cups Graham cracker crumbs. It’s best to buy the Graham crackers and crush them in a food processor.

½ cup (1 stick) butter, melted 

3 tablespoons white granulated sugar

4 bananas, sliced (make sure the bananas are not overly ripe.

1 (14-ounce) can sweetened condensed milk

½ cup fresh lemon juice

1 (20-ounce) can crushed pineapple, drained (In heavy syrup)

1 (10-ounce) carton frozen non dairy whipped topping. (I prefer the Cool Whip brand in this recipe.)

1 (10-ounce) package frozen sweetened coconut. (Make sure it’s flake coconut and not shredded.)

Stemmed Red Maraschino cherries (For garnishing)

INSTRUCTIONS
In a medium-size mixing bowl, combine graham cracker crumbs, 1 stick of melted butter, and 3 tablespoons of sugar. Mix well and press into the bottom of a 13 x 9 x 2-inch casserole dish. You can also use a small dish. 

Place sliced bananas on top of the graham cracker crust.

In a small bowl, mix sweetened condensed milk and lemon juice together and pour over bananas. 

Next, spoon the drained crushed pineapple over the sweetened condensed mixture.

Now, add the whipped topping and sprinkle frozen coconut. 

Garnish with stemmed Maraschino cherries. 

Cover and refrigerate for at least 5 to 6 hours. It’s actually better made the night before. Overnight the pie will set and all the delicious flavors will soak in.  To serve, cut into squares and place a stemmed Maraschino cherry on each piece if desired. Enjoy!!

More tips in the comments on how to make it.

If you are looking for a delicious and creamy macaroni salad recipe, this is it! Perfect for the 4th of July.

Ingredients
3 cups elbow macaroni, uncooked

5 large hard-boiled eggs, peeled and chopped

2 celery ribs, finely diced

½ cup red bell pepper, finely chopped (optional)

⅓ cup red or sweet onion, finely chopped

½ cup sweet pickles, chopped (or ⅓ cup sweet pickle relish)

1 ½ cups mayonnaise (Duke’s or Hellmann’s preferred)

¼ cup sour cream (optional for extra creaminess)

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

2 teaspoons sugar (to taste)

 ½ teaspoon salt or to taste 

 ½ teaspoon freshly ground black pepper or white pepper or to taste

Paprika and chopped parsley, for garnish

Optional: curly leaf lettuce for serving

Instructions
Cook the macaroni according to package directions until al dente. Don’t overcook — soft noodles will turn mushy. I always add about ¼ teaspoon of salt to the water.

Drain and rinse the pasta under cold water to stop the cooking. Set aside and let cool completely.

In a large mixing bowl, combine the eggs, celery, onion, bell pepper and sweet pickles.

In a separate bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper until creamy and smooth.

Add the cooled macaroni to the vegetable mixture. Pour the dressing over everything and stir gently until well coated.

Taste and adjust seasonings as needed.

Cover and refrigerate for at least 2 hours or overnight for best flavor.

Before serving, stir again and garnish with paprika and chopped parsley. Serve on curly lettuce if desired.

More tips in the comments less

If you are looking for a delicious and creamy macaroni salad recipe, this is it! Perfect for the 4th of July.

Ingredients
3 cups elbow macaroni, uncooked

5 large hard-boiled eggs, peeled and chopped

2 celery ribs, finely diced

½ cup red bell pepper, finely chopped (optional)

⅓ cup red or sweet onion, finely chopped

½ cup sweet pickles, chopped (or ⅓ cup sweet pickle relish)

1 ½ cups mayonnaise (Duke’s or Hellmann’s preferred)

¼ cup sour cream (optional for extra creaminess)

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

2 teaspoons sugar (to taste)

 ½ teaspoon salt or to taste 

 ½ teaspoon freshly ground black pepper or white pepper or to taste

Paprika and chopped parsley, for garnish

Optional: curly leaf lettuce for serving

Instructions
Cook the macaroni according to package directions until al dente. Don’t overcook — soft noodles will turn mushy. I always add about ¼ teaspoon of salt to the water.

Drain and rinse the pasta under cold water to stop the cooking. Set aside and let cool completely.

In a large mixing bowl, combine the eggs, celery, onion, bell pepper and sweet pickles.

In a separate bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper until creamy and smooth.

Add the cooled macaroni to the vegetable mixture. Pour the dressing over everything and stir gently until well coated.

Taste and adjust seasonings as needed.

Cover and refrigerate for at least 2 hours or overnight for best flavor.

Before serving, stir again and garnish with paprika and chopped parsley. Serve on curly lettuce if desired.

More tips in the comments

These easy no-bake chocolate oatmeal cookies are soft, creamy, and perfect for any occasion! Made with peanut butter, cocoa, and quick-cooking oats, they come together in minutes and are sure to disappear fast. Ideal for parties, after-school treats, or game day snacks!

INGREDIENTS
½ cup butter (1 stick)
1 ½ cups white granulated sugar
 ½ cup packed brown sugar (adds moisture and softness to the cookie.)
1/2 cup whole milk
4 tablespoons cocoa powder
½ cup creamy peanut butter
1 ½ teaspoons pure vanilla extract
2 ¾ cups quick-cooking oats
⅛ teaspoon of kosher salt

INSTRUCTIONS
Prepare the Base: In a medium saucepan, melt butter over medium heat. Stir in white sugar, brown sugar, milk, and cocoa powder until smooth.
Boil Gently: Bring the mixture to a rolling boil and boil for 1 minute. Be careful not to overboil, as this can lead to dry cookies.
Add Peanut Butter and Vanilla: Remove from heat and stir in creamy peanut butter, vanilla extract, and a pinch of salt until fully combined.
Fold in the Oats: Mix in quick-cooking oats until evenly coated.
Shape the Cookies: Drop spoonfuls of the mixture onto parchment or wax paper.  Note: Be sure to work very quickly dropping the spoonfuls of cookie mixture on the parchment paper so the mixture doesn’t harden up. Let them set for 10 minutes and then transfer to a wire rack to cool and completely set. Store in an airtight container for up to 7 days.
Enjoy: Serve with a glass of milk or pack them up for later!

This is my Mother’s recipe. It’s absolutely delicious and one of the moistest cakes I’ve ever eaten.

INGREDIENTS 
**     **For the Cake 
4 large eggs, lightly beaten

1 (18.25-ounce) box pineapple cake mix (I use Duncan Hines Pineapple Perfectly Moist Supreme)

1(3-ounce) package lemon instant pudding mix

¾ cup vegetable oil

1 ¼ cup 7-UP lemon-lime soda

For the Frosting 

¾ cup (1 ½ sticks) butter 

3 eggs, beaten

2 ½ cups white granulated sugar

4 tablespoons cornstarch 

1 (20-ounce) can crushed pineapple, with juice 

1 ½ teaspoons vanilla extract

1 cup sweetened extra moist flaked coconut such as Baker’s moist sweet coconut in a can. 

1 cup chopped pecans, lightly toasted 

Granish: stemmed red maraschino cherries and about ¼ cup lightly toasted coconut, (This is totally optional! But it makes it more beautiful and delicious I think!) 

Directions

Preheat the oven to 350 degrees. Grease a 9 x 13- inch baking sheet pan with a non-stick vegetable spray. Set aside.

In a medium bowl, beat the eggs until light. Add cake mix, piddling mix and oil and best with an electric mixer on low speed for only about 15 seconds. Just until wet ingredients are combined with the dry ingredients. NOTE: over mixing with all the vegetable oil will not allow your cake to rise properly. 

Add 1 ¼ cups of 7-UP to the batter and whisk with a whisk by hand. (NOTE: Don’t use the electric mix once you add the 7-UP to prevent over mixing) Once the 7-UP is gently incorporated into the batter, pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Be careful not to over bake.

While the cake is cooling, make the frosting. In a large size heavy duty saucepan, combine, butter, beaten eggs, sugar, cornstarch and crushed pineapple with juice. Mix well and cook over low heat until mixture is thick and clear. 

Remove from heat and add vanilla extract and coconut. Cool slightly.

Using the end of a wooden spoon, punch holes on top of the cake and then gently spread the warm frosting over the cake. 

Top with the lightly toasted pecans. 

Garnish with red maraschino cherries and with ¼ cup lightly toasted coconut if desired. Cut into squares to serve. Keep the cake stored in the refrigerator.
More tips on how to bake it in the comments

A bold, refreshing summer salad with cucumbers, grape tomatoes, red onion, feta, and a zesty lime-honey dressing. Spiced with jalapeño and cilantro perfect for potlucks, cookouts, or weekday lunches.

INGREDIENTS
2 cups cherry or grape tomatoes, halved

1 large English cucumber, thinly sliced (or 2 regular cucumbers, peeled and sliced)

½ small red onion, very thinly sliced *

½ yellow bell pepper, thinly sliced

1 jalapeño, seeded and finely diced (or use ½ if you want it mild)

1 cup crumbled feta cheese

¼ cup chopped fresh cilantro

Dressing:
3 tablespoons olive oil

2 tablespoons fresh lime juice (about 1 lime)

1 tablespoon apple cider vinegar

1 tablespoon honey

2 cloves garlic, finely minced or grated

½ teaspoon ground cumin

¼ teaspoon chili powder

¼ teaspoon smoked paprika

¼ teaspoon salt, or to taste

¼ teaspoon cracked black pepper

INSTRUCTIONS
In a large bowl, combine the halved tomatoes, sliced cucumber, yellow bell pepper, red onion, jalapeño, and chopped cilantro.

In a separate small bowl or mason jar, whisk together all dressing ingredients.

Pour dressing over the salad and toss well to coat.

Gently fold in the crumbled feta.

Taste and adjust seasoning if needed. Chill for 30 minutes before serving, if possible, to let flavors develop.

Garnish with extra feta, cilantro, or lime wedges if desired.
More tips in the comments

This is how my Grandmother made this using her fresh garden vegetables. I never get tired of it. It’s so refreshing and delicious. Enjoy!

1 English cucumber (or 2 small garden cucumbers), peeled and thinly sliced

3 garden-fresh tomatoes, cut into wedges

1 small Vidalia onion or red onion thinly sliced

¾ cup white vinegar

¼ cup apple cider vinegar

2 ½ tablespoons olive oil (or vegetable oil)

1/4 cup water

¼ cup granulated sugar

1 teaspoon salt

1/2 teaspoon black pepper or more if you are like me like lots of pepper in the salad

Optional: 1 tablespoon chopped fresh basil or parsley

How to make Southern Cucumber, Tomato and Vidalia Onion Salad 
In a large mixing bowl, combine the sliced cucumber, tomatoes, and onion.

In a small bowl, whisk together the vinegars, oil, water, sugar, salt, and pepper.

Pour the dressing over the vegetables and gently toss to coat.

Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to marry.

Toss again before serving, and garnish with fresh herbs if desired or grind and sprinkle a little more black pepper over the salad. More tips in the comments

Just like Mama used to make! This homemade banana pudding is layered with vanilla wafers, fresh bananas, rich cooked custard, and topped with a fluffy baked meringue. No shortcuts here! Just pure Southern comfort in every bite.
If you’ve never had real Southern banana pudding made from scratch, you’re in for a treat!

INGREDIENTS
For the banana pudding custard
¾ cup plus 3 tablespoons white granulated sugar

⅓ cup all-purpose flour

¼ teaspoon salt

3 large eggs, separated, at room temperature (You’ll use the egg whites for the meringue)

3 ¼ cups whole milk

2 tablespoons butter, soften (I use salted butter)

2 teaspoons pure vanilla extract 

4 to 5 medium (fully ripe but not too ripe) bananas 

1 (12- ounce) box vanilla wafers. (Save 4 or 5 for garnishing the top of the meringue if desired)

For the meringue topping (I usually go ahead and double the meringue recipe. Note: doubling the meringue is Totally optional.) But be sure to only put three eggs yolks in the custard. You can use the extra three egg yolks in an omelette or something else if you don’t want to throw them away.)
3 egg whites (From the separated egg yolks)

½ teaspoon cream of tartar

6 tablespoons white granulated sugar

1 teaspoon pure vanilla extract

INSTRUCTIONS
To make the custard: In the top of a double boiler, combine ¾ cup plus 3 tablespoons of sugar, ⅓ cup of flour, and ¼ teaspoon salt. Mix well. 

In a small separate bowl, beat the egg yolks. Add milk and butter. Then, add the wet egg/ milk mixture to the dry ingredients in the double boiler. Whisk until smooth.

Cook uncovered over boiling water, stirring constantly until thickened about 15 minutes. Reduce heat and cool stirring for 2 to 3 minutes. 

Remove from heat and stir in vanilla extract. 

Line the bottom of a 1 ½ quart baking (I use a glass baking dish so the layers show!) with a layer of vanilla wafers. Top with a layer of sliced bananas over the wafers. Next, pour about ⅓ cup of the custard over the bananas. Continue this process of layering wafers, bananas and custard to make 3 layers each ending with the custard. (I also like to line the sides of the glass dish with wafers too. It makes it look so pretty!) Note: Be sure to start the layering process while the custard is still warm. The warm custard softens the cookies and makes the banana pudding even more yummy!

Cover the custard pudding bowl with plastic wrap and set aside while you make the meringue.

To make the meringue: Preheat the oven to 350 degrees. With an electric mixer, beat the eggs whites and cream of tartar, while gradually adding the 6 tablespoons of sugar one tablespoon at a time. Continue beating until stiff peaks form and mixture is glossy. Add vanilla extract. Spoon meringue over the pudding, spreading to cover the entire surface and sealing the edges. 

Bake in the preheated oven for 5 to 6 minutes or until meringue is lightly browned. Top with the remaining 4 or 5 vanilla wafers if desired. You can also crush the remaining wafers and sprinkle on top of the meringue. Serve warm. Refrigerate any leftovers. Enjoy!

Peach season is here in my neck of the woods! 🍑This cobbler is so easy to make and it’s delicious. Let me know if you have any questions on the recipe. More tips in the comments.

INGREDIENTS
3/4 cup (1 1/2 sticks) butter

1 ¼ cups granulated sugar, plus 2 Tablespoons, divided

1 cup self-rising flour

1 cup whole milk

1 (29-ounce) can sliced peaches in heavy syrup, undrained

½ cup water

¼ teaspoon cinnamon

Extra granulated sugar and cinnamon, for topping

Vanilla ice cream (optional)

INSTRUCTIONS
Preheat the oven to 350 degrees.

Melt butter in 13 x 9-inch baking dish or a 10 inch round iron skillet.

Combine 1 cup of self-rising flour, 1 ¼ cup sugar; slowly whisk in 1 cup of whole milk, stirring just until dry ingredients are moistened. Pour batter over melted butter. (DO NOT STIR).

Mix ½ cup water and the remaining 2 Tablespoons granulated sugar with the canned peaches and syrup/ juice from the canned peaches. Place peaches and juice over the batter. Sprinkle ¼ cinnamon over top of peaches, if desired. (DO NOT STIR). The batter will rise to the top.

Bake in preheated oven for about 35 to 40 minutes or until the crust is lightly browned and cobbler is hot and bubbly.

Remove from oven and sprinkle with a mixture of cinnamon and sugar. Serve with vanilla Ice or freshly whipped cream, if desired.

There’s nothing quite like the comforting warmth of a homemade blackberry cobbler, with its flaky, buttery crust that practically melts in your mouth. Each bite combines the perfect balance of sweet and tart blackberries nestled between layers of sugar-kissed dough. Whether you’re using fresh berries at the peak of summer or frozen ones during the cooler months, this cobbler is a simple yet irresistible treat that brings a touch of nostalgia to your table.

INGREDIENTS
For the filling:

2 ½ cups granulated sugar

1 teaspoon ground cinnamon

⅓ cup flour

2 ½ cups water

6 cups fresh blackberries or two 16-oz packages of frozen blackberries, thawed and drained

¼ cup (½ stick) butter

1 tablespoon of fresh lemon juice

For the crust:* *(This makes a double crust. A bottom and top crust.)

3 cups all-purpose flour (sifted and then measured)

1 cup self-rising flour (sifted and then measured)

2 tablespoons of granulated sugar

1 cup vegetable shortening such as Crisco, chilled

⅓  cup salted butter, chilled and cubed

7-8 tablespoons ice water

3 tablespoons of butter, melted

2 tablespoons granulated sugar (optional for topping)

Vanilla Ice Cream (optional)

INSTRUCTIONS
Prepare the Filling: Preheat your oven to 375°F. Lightly grease or spray with vegetable oil a 13 x 9 x 2-inch baking dish. In a large heavy saucepan, combine sugar, flour and cinnamon. Add water, berries, butter and lemon juice; bring to a boil and simmer over low heat for about 5 to 6 minutes. Stirring constantly to prevent burning. Juice should be slightly thickened.
Make the Crust: In a large mixing bowl, combine the flours and sugar.  Using a pastry cutter, cut in the chilled shortening and butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be sure not to over mix to prevent the dough becoming too tough. If the dough becomes too warm, pop it in the refrigerator for about 10 minutes. Chilled dough is important to achieve a flaky texture. Divide the dough in half and roll one half into a bottom crust to fit your baking dish. Press it into the prepared baking dish and bake for about 6 to 7 minutes, just until the crust begins to set. This prevents the bottom dough from being too soggy. Note: To have more top crust, add more dough to the top layer when dividing up the dough especially if you want to do a lattice pie crust.
Assemble the Cobbler: Pour the blackberry mixture over the pre-baked crust. Roll out the remaining dough into long strips and lay them over the berries in long strips or a lattice pattern. You can brush the top with a bit of melted butter and sprinkle with granulated sugar for extra sweetness and crunch.
Bake and Enjoy: Bake the cobbler for 40-45  minutes, or until the crust is golden brown and the berries are bubbling. Let it cool slightly before serving. And of course, this cobbler is best enjoyed with a scoop of vanilla ice cream! More tips available in the comments

You’ll love this recipe. My mama taught me this recipe when I was eight years old. This cornbread is tender and moist on the inside with a golden brown crispy-crunchy crust! It’s an essential component of a southern meal. 
INGREDIENTS
¼ cup vegetable oil

2 ½ cups white self-rising cornmeal mix

2 tablespoons white granulated sugar (optional)

½ cup vegetable oil, plus 1 tablespoon 

1 large egg 

1 ½ cups buttermilk 

Additional cornmeal to sprinkle on the bottom of the iron skillet. (About 2 tablespoons)

INSTRUCTIONS
Preheat the oven to 425 degrees. If baking in a 10-inch round iron skillet, pour ¼ cup vegetable oil into the skillet. Place the skillet in the oven and heat while you are mixing up the batter. (Note: a hot iron skillet makes a golden brown crispy crust.) If you are baking in muffin pans, grease well with a nonstick cooking spray. 

In a medium-size mixing bowl, combine cornmeal mix, sugar, vegetable oil, egg, and buttermilk. Mix just until all ingredients are moistened. 

Carefully remove the skillet from the oven. Sprinkle about 2 tablespoons of cornmeal on the bottom of the hot skillet. Pour the batter into the skillet. It should sizzle. Return to the oven and bake for 20 to 25 minutes or until a toothpick inserted comes out clean. The top should be golden brown.

For a crispy crust, invert cornbread immediately onto a plate. Serve hot with butter

You’ll love this recipe! This melt-in-your-mouth super moist strawberry bread is loaded with fresh sweet strawberries in every bite. It’s quick and easy and perfect for a spring and summer brunch!

INGREDIENTS
Bread
4 ounces cream cheese, at room temperature
1 cup granulated sugar
2 large eggs, beaten
½ cup buttermilk
⅓ cup vegetable oil, plus 1 Tablespoon and 1 teaspoon
1 teaspoon pure vanilla extract
2 cups all-purpose flour (sifted and then measured)
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
3 Tablespoons dry strawberry Jello
2 cups fresh chopped strawberries,  sprinkled with 2 tablespoons of granulated sugar, gently mashed so the juices are released. Toss berries with 1 Tablespoon of flour. Reserve 1 tablespoon of juice from strawberries to add to batter.
1 Tablespoon of strawberry juice
Glaze
4 ounces cream cheese, soften
2 cups confectioners’ sugar
¼ teaspoon vanilla extract
3 Tablespoons heavy cream or whole milk

INSTRUCTIONS
Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a large mixing bowl, using an electric mixer, beat cream cheese until smooth and creamy. Add 1 cup of sugar and beat until light and fluffy. Add beaten eggs and mix well.
Using a wire whisk slowly add buttermilk, oil and vanilla. In a medium size mixing bowl, sift flour, baking powder, salt, cinnamon and dry jello mix.
Add mixed dry ingredients to the cream cheese mixture or (wet ingredients). Mix with a wooden spoon or a wire whisk. (NOTE: Don’t over mix. Over mixing will result in a tough textured bread. Gently fold in the strawberries (reserving about 2 Tablespoons to sprinkle on top of batter before baking. Add 1 Tablespoon of the strawberry juice to the batter.
Reduce the oven to 325 degrees and bake loaf for 50 to 55 minutes or until a toothpick comes out clean. (Note: Oven temperatures vary so I would check on the bread after about 45 minutes. It still might need another 10 minutes or so. Just don’t over bake) Allow bread to cool completely in the pan on a wire rack before glazing and slicing.
Make the glaze: Using an electric mixer, beat cream cheese until smooth. Add confectioners’ sugar, vanilla and heavy cream. Mix until smooth and creamy. Drizzle over bread immediately after bread has cooled. Garnish with chopped fresh strawberries, if desired. Bread will stay fresh for 7 days stored in an airtight container. less

You’ll love this recipe! This melt-in-your-mouth super moist strawberry bread is loaded with fresh sweet strawberries in every bite. It’s quick and easy and perfect for a spring and summer brunch!

INGREDIENTS
Bread
4 ounces cream cheese, at room temperature
1 cup granulated sugar
2 large eggs, beaten
½ cup buttermilk
⅓ cup vegetable oil, plus 1 Tablespoon and 1 teaspoon
1 teaspoon pure vanilla extract
2 cups all-purpose flour (sifted and then measured)
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
3 Tablespoons dry strawberry Jello
2 cups fresh chopped strawberries,  sprinkled with 2 tablespoons of granulated sugar, gently mashed so the juices are released. Toss berries with 1 Tablespoon of flour. Reserve 1 tablespoon of juice from strawberries to add to batter.
1 Tablespoon of strawberry juice
Glaze
4 ounces cream cheese, soften
2 cups confectioners’ sugar
¼ teaspoon vanilla extract
3 Tablespoons heavy cream or whole milk

INSTRUCTIONS
Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a large mixing bowl, using an electric mixer, beat cream cheese until smooth and creamy. Add 1 cup of sugar and beat until light and fluffy. Add beaten eggs and mix well.
Using a wire whisk slowly add buttermilk, oil and vanilla. In a medium size mixing bowl, sift flour, baking powder, salt, cinnamon and dry jello mix.
Add mixed dry ingredients to the cream cheese mixture or (wet ingredients). Mix with a wooden spoon or a wire whisk. (NOTE: Don’t over mix. Over mixing will result in a tough textured bread. Gently fold in the strawberries (reserving about 2 Tablespoons to sprinkle on top of batter before baking. Add 1 Tablespoon of the strawberry juice to the batter.
Reduce the oven to 325 degrees and bake loaf for 50 to 55 minutes or until a toothpick comes out clean. (Note: Oven temperatures vary so I would check on the bread after about 45 minutes. It still might need another 10 minutes or so. Just don’t over bake) Allow bread to cool completely in the pan on a wire rack before glazing and slicing.
Make the glaze: Using an electric mixer, beat cream cheese until smooth. Add confectioners’ sugar, vanilla and heavy cream. Mix until smooth and creamy. Drizzle over bread immediately after bread has cooled. Garnish with chopped fresh strawberries, if desired. Bread will stay fresh for 7 days stored in an airtight container.

The best broccoli raisin salad with the perfect balance of sweetness, crunch, and creamy dressing. Easy to make and always a crowd favorite.

INGREDIENTS
2 heads fresh broccoli (about 6–cups chopped into bite-sized pieces)

⅔  cup chopped red onion

1 cup chopped pecans

1 cup raisins

1 cup shredded cheddar cheese (freshly grated is best)

8 slices cooked bacon, crumbled

For the Dressing:

1 cup mayonnaise

½ cup sugar

½ cup white vinegar

Prep the broccoli Cut the broccoli florets into small, bite-sized pieces and place them in a large mixing bowl.

Add the mix-ins Add the chopped red onion, pecans, raisins, shredded cheese, and crumbled bacon to the bowl with the broccoli.

Make the dressing separately In a separate bowl, combine the mayonnaise, sugar, and white vinegar. Stir well until smooth and fully blended.

Toss everything together Pour the dressing over the broccoli mixture and toss gently until everything is evenly coated

Chill before serving

Cover and refrigerate for 3 to 4 hours before serving for best flavor and texture.

This recipe is a treasured family recipe. Nothing like homemade ice cream in the summer time. Hope you enjoy the recipe.
Southern Creamy Peach Ice Cream (with Eagle Brand + Eggs)
This recipe makes a full 4-quart freezer of rich, creamy peach ice cream. I halved the recipe for my 2-quart machine, and it turned out perfectly—just adjust accordingly if you’re using a smaller churn like mine!”

Ingredients:
2 large whole eggs

4 large egg yolks

2 ½ cups granulated sugar (I always taste after adding the peaches to make sure the mixture is sweet enough.)

1 can (14 oz) sweetened condensed milk (Eagle Brand)

1 can (12 oz) evaporated milk

2 cups heavy cream

Whole milk — enough to bring the total mixture up to your freezer’s fill line (about 3½ to 4 quarts total)

1 tablespoon pure vanilla extract

¼ teaspoon of salt

5 cups fresh ripe peaches, peeled and finely chopped. It’s best to chop the peaches with a knife rather than puréeing them in a food processor.

Optional: 2–3 tablespoons sugar for macerating peaches

Instructions:
Prepare the peaches:

Peel and chop fresh peaches into very small pieces. If desired, toss with 2–3 tablespoons sugar and let sit for 30 minutes to draw out juices and boost flavor. Set aside or chill.

Make the custard base:

In a large saucepan, whisk together eggs, egg yolks, and sugar. Gradually whisk in sweetened condensed milk and evaporated milk.

Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F). Don’t boil. Remove from heat and let cool slightly.

 Stir in the heavy cream, vanilla extract, pinch of salt, peaches and enough whole milk to reach your freezer’s fill line. Stir well. (usually 3½ to 4 quarts total volume). Be sure to use whole milk.

Chill thoroughly:

Cover and refrigerate the mixture for at least 1 hour. Cold custard base freezes better and churns smoother.

Churn the ice cream:

Pour into your ice cream maker and churn according to the manufacturer’s instructions.

Freeze until firm:

Transfer to freezer-safe containers. Freeze 4–6 hours or until scoopable.

🍑 Why You’ll Love This Recipe:
Combines rich Southern custard-style base with the smooth, creamy finish of Eagle Brand.

Real fresh peaches add bright flavor and juicy texture.

A pinch of salt and a generous amount of vanilla make it taste like summer in the South.

Homemade peach ice cream, y’all. Fresh, creamy, and full of those juicy Southern peaches.