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Maverick Shrimp & Grits
Maverick Grits melds two South Carolina favorites, Shrimp and Grits and Lowcountry boil, combining shrimp, sausage, and other “Southern” ingredients.
Maverick Grits melds two South Carolina favorites, Shrimp and Grits and Lowcountry boil, combining shrimp, sausage, and other “Southern” ingredients.
In the South, no shrimp basket, barbecue sandwich, or fried catfish plate is complete unless accompanied with hush puppies.
This delicious, two-cheese casserole is a must for Southern Sunday brunches or serve at dinner with shrimp or ham.
Corn Pones are also referred to as “hoecakes” or “Johnnycakes.” The Native Americans made them with just corn meal and water and ate it as their daily bread.
Make this stunning rose-colored quince jelly scented with a hint of lemon.
Tarte Tatin should ideally be eaten warm, or room temperature, the same day it’s made.
This light, rich, creamy, pudding-like dessert is a French classic.
Poached quince is delicious over your afternoon ice cream or a slice of pound cake topped with whipped cream.
Membrillo is a popular Spanish paste made from quince and served with Manchego cheese.
This is the traditional New Year’s Day entree originated in central Pennsylvania where it’s usually served with mashed potatoes and applesauce.
In the South we prefer to cook collards low and slow in a stockpot in bacon drippings with sweet onions, chopped ham and garlic.
Hoppin’ John is so much more than just for New Year’s Eve.
A festive twist on traditional pound cake, this deliciously moist Eggnog Pound Cake takes your favorite Christmas drink and turns it into a heavenly dessert!
This recipe is for old-fashioned country-style cornbread, made without flour or sugar. Delicious!
This super easy Creamy Chocolate Fudge takes just minutes to make and is a seriously delicious, lusciously creamy, no-fail fudge!
For those folks who feel scratch-made is best, here is a wonderful chocolate fudge recipe for you.
Sometimes the simplest recipes yield the richest results.
Classic Southern Eggnog from The Country Mouse Inn in Landrum, South Carolina.
In this recipe eliminates the candied fruits in favor of dried fruits.
These sugar cookies are the perfect starting place for a holiday cookie decorating party.
Spritz cookies come from the German word Spritzen which means to squirt referring to the way these cookies are pushed through a cookie press to create beautiful shapes.
These delicious, fancy Christmas cookies are an elegant addition to any holiday gathering.
An easy and delicious Christmas cookie you can make using your favorite Jell-O flavor, or fusion of flavors.
After drying, these meringues get dipped in dark chocolate for a dramatic finish.
These Candy cane cookies are made with twists of green and red cookie dough flavored with fresh lemon juice.
These rich and buttery Kris Kringle Cookies are made with white chocolate chips, sweet dried cranberries and toasted pecans for the absolute best Christmas cookies found anywhere.
These decadent chewy chocolate drop cookies studded with white chocolate chunks and crunchy macadamia nuts in every bite.
Stained Glass Cookies are a Christmas classic. Sugar cookies are cut out in the shape os stars and filled with crushed Life Savers. As the cookies bake, the candy melts, creating a stained glass effect.
Swedish cookies are called sandkaker or sandbakelse actually originated in Norway. Recipes for these Scandinavian Christmas treats have been passed down from generation to generation.
These macaroons are crunchy on the outside and soft on the inside.
These gluten free Christmas cookies are a staple in German markets!
Cream cheese adds richness to these delicious Hanukkah cookies.
Deep-Fried Twinkies are a fun food found at just about every county and state fair in America.
You might even like these little filled cakes better than the popular commercial brand. This would make a great supervised project for the kids.
No, it’s not a cake that tastes like a Twinkie. It’s a cake made out of Twinkies! If it sounds perfectly sinful, it’s because it is.
The only thing more patriotic than making this is sharing it with your fellow Americans.
You might want to bust out the good china for this one. Tastes great on paper plates too.
This recipe for retro Sorgham Candy with Peanuts comes from the Brimley Estate in McKinney, Texas and date back to 1987.
This Peanut brittle is a delicious treat, perfect for the holidays or anytime you need to satify your sweet tooth.
Preparing your Thanksgiving turkey in this manner is, without a doubt, a time consuming project, but will worth the effort.
This classic recipe has been on LIBBY’S® Pumpkin labels since 1950.
This no-fail corn casserole recipe is so easy and versatile.
Grapette BBQ sauce was made in-house and used exclusively at the famous Shack barbeque near the capital in downtown Little Rock, Arkansas.
So simple and easy and yet so delicious. You’ve got to try it.
This recipe is a twist on the authentic American Shoofly pie that comes to us from the Pennsylvania Amish, Mennonites, and Pennsylvania Dutch; we shall be grateful to them forever.
This delicious cake recipe comes from Mark and Sherry Guenther of the Muddy Pond Sorghum Mill.
This cookie recipe comes from the back of a Kentucky sorghum can. They are soft, chewy, and freeze very well.
This is an adaptation of an old Appalachian recipe. While similar to Shoo Fly Pie, is does have a slightly different flavor profile.
This sorghum recipe is from chef Mike Lata of Fig in Charleston, S.C. and will work with just about any green salad.
This was “The King” Elvis Presley’s favorite sandwich.