LEMON FREEZE

LEMON FREEZE

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Lemon Freeze 1 stick margarine plus 2 tablespoons, divided 1 cup finely chopped pecans 1½ cups finely crumbled vanilla wafers 6 tablespoons cornstarch 1½ cups sugar ½ teaspoon salt 1¼ cups water 2 teaspoons finely grated lemon rind Few drops yellow food coloring...
BUTTERSCOTCH BUNDT CAKE

BUTTERSCOTCH BUNDT CAKE

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1 (15.25-ounce) box yellow cake mix 1 (3.4-ounce) box instant vanilla pudding mix 1 (12-ounce) package butterscotch chips 1 cup coarsely chopped walnuts 1 cup sweetened flaked coconut 4 eggs 1 cup sour cream ⅔ cup oil Preheat oven to 325 degrees. In a large bowl, stir...
PATTY’S PICK: MIMI’S CORNBREAD DRESSING

PATTY’S PICK: MIMI’S CORNBREAD DRESSING

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This Cornbread Dressing has been passed down in my family for several generations. It is easy to prepare, and my family thinks it is the most delicious dressing ever.   MIMI’S CORNBREAD 2 cups self-rising cornmeal ¼ cup all-purpose flour 1 egg ¾ cup...
FAVORITE CHICKEN CASSEROLE

FAVORITE CHICKEN CASSEROLE

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This is my favorite quick-and-easy chicken casserole. I serve it with rice topped with sautéed sliced almonds, a green vegetable, and a green salad. It is a version of a recipe that my dear friend Carolyn Hodges shared with me several years ago. It is an effortless,...
BLUEBERRY CREAM PIE

BLUEBERRY CREAM PIE

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½ (14.1-ounce) package pie crust ¾ cup chopped toasted pecans, divided 1 (8-ounce) package cream cheese, softened 2 cups plus 2 tablespoons confectioners’ sugar, divided  1½ tablespoons milk 1 (14-ounce) can blueberry pie filling 2 tablespoons fresh lemon juice ¾ cup...
APPLE CRISP

APPLE CRISP

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This is one of my favorite fall desserts. It was my Grandmother Avery’s recipe, who always had plenty of fresh apples from her trees in Macon. It is so easy and delicious and can be served at Sunday lunch or in a pretty compote with vanilla ice cream at a dinner...