In the Kitchen

Welcome to my kitchen! Growing up in the Deep South, I spent many early mornings and late nights on the dress tail of my Grammy while she prepared some of the most delectable food I’ve ever tasted. I would sit and watch her for hours while Gospel music played softly in the background, lightly dusting her counter top with flour to roll out her melt in your mouth, mixed completely by hand, butteCuisine Collagermilk biscuits; magically whisk sweet potatoes into pie perfection; carefully measure each ingredient for her many cake and homemade icing (not frosting, according to her) recipes.  I would often sit at her feet and listen to stories about her childhood and her learning to cook. When I posed the question, “Grammy, just how is it that you cook so well?” she replied, “Sweet (my given nickname by her), any respectable Southern lady should know how to deep fry anything to perfection and bake her ‘rump’ off!” Now that I have daughters and a daughter-in-law of my own, I spend as much time as I can with them in the kitchen, recreating those memories from my childhood. You are cordially invited to step into my kitchen as I share some of my Grammy’s best Southern inspired recipes as well as a few of my own that I’ve created along the way.

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Buttermilk Fried Chicken

Chicken Salad



Original Nestle Toll House Chocolate Chip Cookies

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*Recipe courtesy of 




Peach Cobbler

We call it the “Cup-a” recipe: You’ll need 1 cup of self rising flour, 1 cup of sugar, 1 cup of milk, 1 cup of fruit (I prefer to use fresh fruit) & 1 stick of unsalted butter. Preheat your oven to 350 degrees and melt the stick of butter in a casserole dish in the oven (13×9)…you can use smaller for a “thicker” crust…Combine the flour and sugar mixture and slowly add your milk while stirring to prevent “lumps”…I also add just a taste of vanilla flavoring to the mixture. Remove your casserole dish from the oven containing the melted butter and pour the batter mixture right in, starting in the middle so that the batter is distributed evenly and then grab your fruit and distribute it evenly on top of the batter mixture. Pop it in the oven (350 degrees) for about 45 minutes BUT watch it closely so that you get your crust just the way you like it! I usually serve it with a scoop of vanilla ice cream or frozen yogurt.

Simple Banana Bread

Sautéed Squash With Zucchini & Carrots & “Cheesy Taters”

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