Month: October 2023

Braised Pears in Caramel Sauce

Braised Pears in Caramel Sauce

This recipe is a Jaques Pepin recipes that is so completely simple and elegant. You will wow your guests and family every time! So simple, yet so elegant. Serve with vanilla ice cream for a dessert showstopper.

Sausage Gravy with Buttermilk Biscuits

Sausage Gravy with Buttermilk Biscuits

If you’re searching for a delectable and hearty breakfast, Sausage Gravy with Buttermilk Biscuits is the perfect solution. In just an hour, you can prepare a mouthwatering meal that will leave your family feeling satisfied and content. Sausage gravy is just a variation of Sauce 

Homemade Buttermilk

Homemade Buttermilk

If you’ve realized you forgot to purchase buttermilk, there’s no need to rush to the market. You can create a fantastic substitute by mixing milk and lemon juice. The added advantage is that you won’t be left with an unused carton of buttermilk.

Bourbon Beef Tenderloin

Bourbon Beef Tenderloin

Prepare for a delectable experience! This roast is soaked in a bourbon brown sugar marinade, which will leave your taste buds in awe. While the robust flavors may be perceived as overwhelming, trust us; it’s an ideal combination. The outcome? A succulent, moist, and truly 

Ladies Luncheon – Great in the Spring, Summer and early Fall

Ladies Luncheon – Great in the Spring, Summer and early Fall

A delicious luncheon of Honey Chicken Salad, Fresh fruit and Lemon Blueberry Poundcake that can be made ahead. A few weeks ago, my sister and I hosted a group of friends for a luncheon at my mother’s house. It was an unusually warm fall day 

Lemon Blueberry Poundcake

Lemon Blueberry Poundcake

Get ready to fall head over heels for this scrumptious pound cake! It’s so moist and mouth-watering, studded with sweet and plump blueberries and that zesty citrus tang. One slice is never enough!

Honey Chicken Salad with Craisins & Pecans

Honey Chicken Salad with Craisins & Pecans

This delicious salad has a hint of sweetness from the honey, some crunch from the celery and pecans and a little pucker from the Raisins. Serve with croissants or bread and some cut fruit for a luncheon