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Best served warm from the oven, this moist cake is a delicious combination of orange and cinnamon flavors.
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Mix okra, green tomatoes, cornmeal, and milk together and pan-fry it into a savory and Southern-style fritter.
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These salted caramel cookies are shortbread-style thumbprint confections coated in pecans, filled with caramel, and drizzled with chocolate.
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A nice eggy bread casserole with canned pumpkin and spices gets mixed up the night before, then is baked the next day to clear your kitchen and your morning for other things.
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This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.
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A snap to make, these Southwest-style egg, sausage, Cheddar, and salsa tarts are perfect for brunch or as party appetizers.
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We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.
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A mixture of ground chicken, three cheeses, cloves, onion, eggs and seasoning makes for great golden fried chicken balls!
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The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
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Creamy, cheesy custards bake inside caramel-lined ramekins to create this gorgeous hybrid between cheesecake and flan.
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The cream cheese gives this delightful banana nut bread an added bit of moisture.
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These tender and tasty cake mix cookies are sure to be a hit when sandwiched with the homemade coconut cream cheese icing and decorated with chopped pecans.