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A sweet cornbread that will crumble in your hand and melt in your mouth.
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Add apples, bacon, and raisins to cans of pork and beans to bake a new version of baked beans everyone will love.
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Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe.
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This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.
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Sweet and chewy oatmeal base covered in a layer of chocolate and nuts. Irresistible.
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These shortbread bars are really easy and have a great toffee taste!
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A quick pie with a layer of chocolate pudding atop a cream cheese layer and finished with a layer of whipped topping. Garnish with chocolate shavings if desired.
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Strawberry preserves and a fresh strawberry in the middle make these light and airy strawberry cupcakes extra special and colorful.
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Delicious lemon poppy scones that happen to be vegan. Note, this recipe can be changed up quite easily. And the proportions are pretty forgiving, too.
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Soy comes to the rescue in this vegan version of the Southern classic.
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Barely cooked broccoli is tossed with soy sauce, vinegar, sesame oil and a bit of sugar. Sprinkle on pumpkin seeds for a bit of texture and bite. Wonderful cold or warm.
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Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.