TANTALIZING TACOS

TANTALIZING TACOS

by

OPEN-FACE BEEF TENDERLOIN TACOS WITH FRESH CORN SALSA AND HORSERADISH SAUCE 2 ears fresh corn, grilled and kernels removed ½ cup red onion, chopped ½ jalapeño pepper, seeds removed and minced ½ red bell pepper, chopped ½ cup fresh cilantro, chopped Juice and zest of 2...
BLUEBERRY POUND CAKE

BLUEBERRY POUND CAKE

by

1 (8-ounce) package cream cheese, softened 1 (16.5-ounce) box Duncan Hines butter golden cake mix ½ cup vegetable oil 4 eggs 2 teaspoons vanilla 2 cups fresh blueberries For garnish: fresh blueberries Preheat oven to 350 degrees. With mixer, beat cream cheese until...
COOL TREATS AND PATRIOTIC EATS

COOL TREATS AND PATRIOTIC EATS

by

There’s something about summer in Mississippi that makes you want to serve up snacks with a bit of flair—and a lot of chill. Whether you’re poolside with friends, watching the kids splash in the water, or setting up a festive Fourth of July gathering,...
HEAVENLY DESSERTS

HEAVENLY DESSERTS

by

Angel Food Churro Bites with Caramel Kahlua Sauce 1 angel food cake baked in a loaf pan. (purchased is fine) 2 cups vegetable oil for frying ½ cup sugar ½ cup brown sugar 2 tablespoons cinnamon 1 cup caramel sauce ¼ cup Kahlua liqueur Slice angel food cake into 2-inch...
TIME FOR TEA

TIME FOR TEA

by

I remember my first afternoon tea. My mother, sister, and I went to the Roosevelt Hotel in New Orleans with several other mothers and daughters. I was 10 years old and wore my blue cotton-sateen Easter dress with pink embroidered rosebuds on the white lace-edged...