It’s a summer holiday weekend and in Alabama and that means barbeque. And by barbeque, we mean pulled pork. We spice it up with ribs and maybe some chicken, but pulled pork is where it’s at.
The great thing about pulled pork is that it is inexpensive, reheats beautifully, feeds a crowd and pretty much everyone loves it. Oh, and it’s gluten free if you use a gluten free barbeque sauce (which many are) and paleo in its natural state. So Brooke can eat it with her salad and stay on her diet.
When I was growing up at the lake with my family, my grandmother always made ice cream.
There are fancy cooked creams and whipped things in many ice cream recipes, but my absolute favorite was a light and almost fizzy ice cream that my Nanny made with store brand strawberry soda and condensed milk.
This recipe uses that same technique (which is dead easy) and a made in Alabama favorite, Grapico. The little girls will adore the lilac color and the flavor is light and fun.
If you still have pecans left over from the Glenwood pecan sales that happen at Christmas, this is a wonderful way to use those up.
This granola is really delicious – sweet, nutty, crunchy. It has the added value of being high in protein and iron plus you get a serving of surreptitious vegetable (thank you pumpkin). Since it is high protein and lower in carbs, it helps keep blood sugar stable.
Anyone need some new dishes to enjoy at this year’s Thanksgiving dinner? Both of these dishes are perfect for the occasion. The Pecan Stuffed Acorn Squash looks gorgeous, but it’s fairly simple to make and it takes just a few ingredients. And the Pear Cake offers a delicious alternative to the traditional Thanksgiving desserts (though certainly include them, too).
Enjoy the Thanksgiving holidays, and bon appétit!
S’mores in a Skillet? Yes, Please
By Amy Poore
If your idea of a perfect fall evening involves hanging out in the backyard with friends and family cheering on your favorite teams and enjoying tasty treats, this is a recipe just for you. Did you know that you can make S’mores at home, without a campfire? Yep, you can. You can make them in a skillet! Enjoy this recipe – it is always a huge hit.
Cooking with venison (deer meat) can be challenging at first. Proper tenderizing and seasonings need to be added to enhance the flavor and cut down on the "gamey" taste that comes along with wild game. We first started cooking with venison as a way to cut costs at the grocery store meat department when prices started to skyrocket. I also found that I liked the fact that the meat was all natural, with no steroids or other additives. The following five recipes have become family favorites over the years.
By Amy Poore
Whether you’re attending a tailgating party on the Quad or hosting a backyard gathering at home, this is a recipe that is sure to please any football fan. The Mini Pimento Cheese Ball Bites are perfect for tailgate gatherings, and the prep time is super quick. You can make the pimento cheese well ahead of time.
By Tori Linville
So the new of summer has just about worn off and the local fro-yo store has been visited so many times, they know your name. Sound familiar? Don’t panic! We have some game changers for you. All of these easy-to-make summer treats can be made in the comfort of your judgment-free home. Sure enough, these will become your summertime staples in no time.
Independence Day Vanilla Infused Peach White Chocolate Ice Cream
Serves: 2 quarts