My guests were literally scraping to get every little bit out when I made this for them. In fact, I found my friend’s husband picking tiny bites out of the nearly empty dish after everyone had all moved outside for swimming pool time! Next time I will definitely make more than one pan so that everyone can have seconds and maybe thirds.

I don’t have to tell you that I sent home that recipe with my friend when they were headed back home. Even her picky kids loved it. She says they beg her to make it at least once a week, and that it’s so easy she just can’t say no. She’s tried it with a variety of fruit toppings which is something I’ve never considered. So far, her family favorite is strawberries.

Recipe courtesy of Sally’s Baking Addiction.

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Quick Tip: Prepare this easy-to-assemble casserole the night before so that when you wake up all you have to do is pop it in the oven, get a cup of coffee and relax.

You’ll Be Slappin’ Your Knees Through The Whole Meal

I don’t know about you, but every so often I get an immense craving for southern fried chicken. What’s always kept me from it is the fact I don’t own a deep fryer, nor do I want to use and waste a gallon of oil for one batch. Hence, I usually ended up heading to one of those dreaded fast-food chicken places and feeling guilty through the entire drive-thru.

I have been trying to eat healthier lately – not just because I’d be happy to lose a couple of pounds that have mysteriously appeared on my waist… But also because I know deep-frying probably isn’t the best way to cook your meal. That’s why when I found this recipe it was like the heavens opened up and I was blessed with the ability to make the perfect, fried chicken thighs that ever existed.

Perfectly seasoned and impossible to stop eating, these babies are a household favorite now. Try this method and fall in love with the crispiest, most flavorful skin ever! To be honest with you, I never would have thought of doing it this way. I am so happy I came across this recipe – my whole family fell in love with this chicken!

Recipe and photo courtesy of Food52.

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Quick Tip: Though the recipe only calls for 1 Tbsp. of oil, I stand nearby with more because my pan tends to soak it up quickly and I don’t want my chicken to stick.

Mexican food is one of my favorites.  I actually used to really dislike it, but lately, it has become a favorite that I can’t pass up.  I will make myself some chicken tacos at home at least once or twice a week for a quick lunch, but nothing beats a well flavored, cooked steak layered inside a taco or served up over rice and beans.

This recipe is sure to be a hit.  It also makes so much you’ll have enough to share and have leftovers for the week.  But don’t worry about the amount it makes.  There are so many things you can do with this meat, that you’ll never have to worry about getting bored.  The options are endless.

Example: Recipe and photo courtesy of Yellow Bliss Road.

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Quick Tip: Although it is possible to make this in 4-5 hours on high, the results are so much better when letting it simmer over low heat for 9-10.  Don’t skimp on time.

My husband and I love going to a local hibachi restaurant.  He took me there for the first time right after we were married and I absolutely loved it.  I had never been to a place like that.  They had the most delicious fried rice, but even better- the shrimp sauce that goes with it. Oh my goodness, I just wanted to take a bottle home and top it over everything.

The sauce is a mix of mayo, paprika and sugar along with some secret ingredients that make it the best sauce ever for any type of rice.  Drizzle this deliciousness over the veggie tossed rice which has been perfectly fried in a nice slab of butter and you’ll never want a different meal. You’ll find the secret ingredients below!

Recipe and photo courtesy of Sophia Inza.

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Quick Tip: Do not use margarine for this recipe.  It doesn’t fry the rice as nicely as butter does.  And feel free to add more butter to the recipe.  The listed amounts are minimum, but adding more makes it so much better.

These Should Be On Your Holiday Menu!

My great grandmother would make a huge plate of deviled eggs for every single get together our family ever had and I’ve never tasted one since that lived up to hers. I wasn’t even looking for a deviled egg recipe when I came across this online, but the simple list of ingredients caught my eye and then started to sound enticingly familiar.

This was my first attempt at making any deviled egg recipe myself. I have always assumed I would just be disappointed, but it has been so long since I’ve had those amazing eggs I remember my great grandmother carrying into our house in a giant Tupperware egg keeper that I needed to see if this was close to the way she made them. And incredibly, it was!  This is the perfect deviled egg recipe, with creamy mayo, the crunch of a little sweet pickle relish and the kick of mustard.

I live in north Ga. My grandmother and my mother made them exactly the same way! I add a dash of garlic to mine and no matter how many I make at any gathering the are wiped out in no time! this recipe is the best! Just don’t overload the mayo or mustard!

Recipe courtesy of Trisha Yearwood and Food Network.

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Quick Tip: For a different kind of zing, leave out the sweet pickle and add a touch of apple cider vinegar instead.