Lena Causey, business manager for the magazine, often has a picnic for our staff at her cabin, which was designed by the famous late architect Robert Overstreet, at Lake Castle in Madison. We all enjoy a fun day visiting the interesting cabin, the great outdoors on...
Pork tenderloin is one of my go-to entrées. It is quick to prepare and always tender and delicious. This is one of my favorite ways to prepare pork tenderloin, with yeast biscuits on the side, for a cocktail party or just for a special dinner. It is so quick and easy,...
Here is a little taste of our “Better with Bacon” article from our January/February 2016 issue. 32 Town House crackers 3/4 cup Parmesan cheese, grated 16 slices thin bacon, halved Preheat oven to 250 degrees. Spoon about 1 teaspoon grated cheese on top of...
This chocolate cobbler is the perfect sweet ending for any fall or holiday meal. It is so easy to prepare with ingredients you have on hand, and it is absolutely delicious served with ice cream or sweetened whipped cream. Add a festive touch to this velvety cobbler...
Bright red and blue pennants create a fun theme for Fourth of July celebrations. With only a few supplies—scissors, pinking shears, fabric glue, and ribbons or jute roping—and a little time and effort, anyone can create these colorful pennants of all sizes. Drape...
As we shared recipes from our mothers in our May/June issue, I had to share everyone’s favorite recipe from my mother. My dear little mama, Evelyn Slay, is 90 years old, and she is the best cook I know. She has taught me so much about cooking, entertaining, and life...
