married with children

  • Location: the one and only
  • Favorite foods: just about anything Southern, fried green tomatoes, chicken n dumplings, biscuits n gravy, etc.
  • Last bite on earth: my chicken n dumplings, a big glass of Vernors ginger ale over ice, and a hot cup of coffee

18 Caramel and Toffee Dessert Recipes We Love

Had to favorite this one! yum!

Cook the Book: 'Salad as a Meal'

Steak and blue cheese salad!!

Cook the Book: 'The Big New York Sandwich Book'

My hubbies homemade BLTs !!

My latest food obsession...

HT Traders cheddar and horseradish kettle cooked chips dipped in sour cream!!

Foods I refuse to eat in the name of "health"

1. tofu
2. diet soda
3. soy milk
4. veggie burgers
5. whole wheat pasta

Cook the Book: 'Guy Fieri Food'

Goodbye, Dumpling

I'm so very sorry for your loss. (((((((hugs))))))))

Your favorite chocolate ice cream brands???

Ciao Bella chocolate hazelnut gelato

Summer's here...easy iced coffee recipes?

Father's Day Giveaway: Win a Two-Pound Cowboy Chop

AHT Weekend Book Giveaway: 'Hamburger America' by George Motz

The Oar House in Florida

AHT Weekend Book Giveaway: 'Hamburger America' by George Motz

Seattle. I've heard there's some damn good burgers there.

Whopper or Big Mac ???

Do you feel like eating more when you watch cooking shows?

Absolutely! Cooking shows make me hungry every time!!

Any green bean recipes out there?

My family LOVES these!!

Garlic Green Beans

2 pounds fresh green beans, trimmed
1 cup boiling water
1 teaspoon salt
1/4 cup butter or margarine
4 garlic cloves, pressed
1/4 teaspoon lemon pepper

Place first 3 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Drain. Remove beans, set side.
Melt butter in Dutch oven; add garlic and lemon pepper, and sauté mixture over medium heat 1 to 2 minutes. Add green beans, and sauté 5 minutes.

Makes 8 servings

Cook the Book: Angel Biscuits

Angel biscuits are the best! This looks just like the recipe I've had for years.

It's expensive out there !!

Coffee, butter, fresh fruits and vegetables.

Cook the Book: 'The Southern Foodways Alliance Community Cookbook'

Biscuits n gravy, fried chicken, hummingbird cake.

Weekend Giveaway: 'My Father's Daughter'

Cook the Book: 'River Cottage Every Day'

Soup! taco soup, potato soup, corn chowder, clam chowder, etc.

What are your favourite restaurant appetizers?

fried zucchini sticks
fried pickles
stuffed mushrooms
any kind of hot cheesy dip

Cook the Book: 'Serve Yourself'

scrambled eggs and toast

VOTE: Chicken or Beef?

Both, but if I had to pick one, it would be chicken.

Paula Dean or Rachel Ray?

Paula Deen. RR gets on my last nerve.

Drink the Book: 'Thoroughly Modern Milkshakes'

Toasted marshmallow shake .... to die for!

What is your favorite ice cream novelty?

Popsicles of any kind are usually what I reach for, but hubby brought home some Diana's Bananas 'banana babies' the other day and OMG! I'm hooked!! They're little bananas dipped in either milk or dark chocolate, with or without nuts. What's your favorite cold treat?

Soft Pumpkin Cookies

Somebody here was looking for a soft pumpkin cookie recipe a week or so ago. I was looking at cookie recipes on and saw this

Hope this helps! :]


I've been craving soup all week but can't seem to find any recipes that stand out to me! What's your favorite soup? Recipes would be greatly appreciated.

18 Caramel and Toffee Dessert Recipes We Love

Whether it's in soft and sticky or sweet and crunchy form, caramel and toffee have the power to make any dessert especially comforting. One bite of the sweet (and sometimes salty) goodness and you're transported back to a simpler time when buying a candy bar after school could solve any problem. Here are some tasty desserts that highlight the magical thing that happens when you start cooking your sugar. More

Blackberry Margarita

The steamy months of summer seem like they're made just to give us a reason to drink margaritas. The cool, citrusy cocktail garnished with a rim of glittering salt is one of the best ways to forget about the temperature and get lost in good times. Margaritas are also a great way to use up some of that fresh fruit from the market—especially fruits with a hint of tartness. More

American Classics: Strawberry Pretzel Salad

When I first heard about this dish from a Southern friend, I had visions of spinach topped with sliced strawberries and maybe a little feta cheese and tossed with pretzel crumbles. But this dish is more akin to a Jell-O No Bake Cheesecake than a Caesar. The combination of a salty crushed pretzel crust, rich whipped cream, and strawberry gelatin intrigued me. More

Emily Luchetti's Very Berry Sodas

These ice cream sodas are refreshing and light enough to be appreciated on a hot humid day; but they're so beautiful and sophisticated, you can serve them at a dinner party. Fresh berries, homemade raspberry soda, and strawberry ice cream come together beautifully in each glass. More

Have You Ever Tried Maryland Pit Beef?

The state of Maryland practices barbecue in a rare form. I discovered this for myself on a grassy road outside of Baltimore, in front of a truck that had been built around a barrel-shaped smoker and decorated on all sides with the words: "PIT BEEF." After taking my order, the ladies of Bull on the Run picked up a rested round roast and nestled it into their deli slicer, carving away thin, pink ribbons and piling them unceremoniously onto a roll. More

How To Grill a Gigantic Rib-Eye Steak

Ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. Their thick size makes them all too easy to end up with a burnt exterior and cold, raw middle. But here are some grilling tips to maximize that medium-rare center—you want to see pink from edge to edge—while still getting a nicely charred crust. More

Sauced: Louisiana Remoulade

Louisiana remoulade starts with a mayo base, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing with remoulade would be fried dill pickles. Those salty, sour crunchy chips are a perfect pairing in my book. More

A Better Big Mac

Note: Store-bought ground beef can be substituted for the short rib. Mac Sauce can be used as soon as its made, but it gets mellower if you let it sit in the fridge at least overnight in a covered container.... More

A Sandwich a Day: Chivito from Fast Gourmet Inside a D.C. Gas Station

How often do you eat something at a gas station, then feel compelled to gush about it all weekend to friends? Hm, us either. Until trying the Chivito sandwich at the Lowest Price gas station on 14th and W Streets in Washington D.C. At any given time, there are easily more people here for the sandwiches inside the attached Fast Gourmet than for the petrol outside. More

Cook the Book: Revelatory Caramel Cake

Adapted by D.C. chef Ann Cashion, this Revelatory Caramel Cake from strong>The Southern Foodways Alliance Community Cookbook, this caramel cake is similar in flavor to an angel food cake but with a much denser crumb. Once baked and cooled, it can be iced and filled any which way you please. But being a caramel cake, this one is really all about the icing. It's actually more like a candy coating. More

Mai Tai

Spawned from the rum-soaked genius mind of "Trader Vic" Bergeron, the mai tai is one of the most regal refreshments in the exotic-drink universe. Originally made with 17-year-old Jamaican rum, imported French orgeat, Dutch curaçao and fresh-squeezed lime juice, the mai tai quickly became a phenomenon; it also quickly became perverted. More