Winter is definitely not my favorite time of year. It is generally too cold and dreary for my liking. Sometimes, to take the edge off the chilly days, I like to cook my favorite Brunswick stew. There are a lot of different versions of Brunswick stew and I don't know exactly what category this one falls into, but I hope you'll like it as much as I do. Ingredients 3-4 pounds of cooked pork At least 14 ounces of BBQ sauce (but maybe more depending on your preference) 1 yellow onion, chopped 1 green bell pepper, chopped 1 28-ounce can crushed tomatoes 1 14-ounce can lima beans, drained 1 14-ounce…

Santa is back at the North Pole, and he's left a bunch of toys, games and a whole lot of food. Don't let those leftovers go to waste; here are a few quick ideas to use what's left of your holiday feast. Make a grilled ham and cheese sandwich. Use your favorite cheese like Swiss, Gouda or Gruyere. Add a fried egg for a filling breakfast, or pair leftover cranberries with ham and brie. Make basic ham and split-pea soup. Here is a simple recipe from the Food Network. When serving, spoon a small amount of leftover mashed potatoes in your bowl and ladle the soup on top. The potatoes add creaminess…

Savory Southern recipes can make good holiday gifts, and The New York Times knows it. Times reporter Kim Severson, who is based in Atlanta, has posted an article with some recipes that she intends to give to friends during the season. The article is based on a friendly professional rivalry that Severson has with fellow food critic Julia Moskin. "America has fallen in love with the broad and delicious culinary canon down here, so these gifts will make you seem current. I also wanted to offer recipes that were easy to make in large quantities, sturdy enough to deliver in handsome packages and, …

I know, I know. The last thing most of us need this holiday season is another way to shrink our jeans, yet this recipe is just too good not to share. I should probably be exercising right this very minute, but I'd rather enjoy a cup of coffee and a slice of this delicious pie. That's right. I'm having pie. In the middle of the day. For absolutely no reason at all. Jealous much? No need to be jealous. With just a few ingredients and a few minutes of your time, you too can be spooning this sinfully rich pie into your mouth and savoring its luscious chocolately-ness (that's a word, right?). -- …

In time for Thanksgiving comes this recipe for yummy Apple Nut Squares. What you'll need: 7-8 chopped, tart apples 3 eggs 1 cup chopped nuts 1 cup brown sugar 3/4 cup granulated sugar 1 cup corn oil 2 cups flour 1 teaspoon cinnamon 1/4 teaspoon salt What to do: Preheat oven to 350 degrees. Beat eggs until fluffy.  Add the sugars, oil, flour, cinnamon and salt.  Fold in apples and nuts and spread batter into a greased, large jelly roll pan.  Bake for 30-35 minutes.  Cut when cool.   This recipe was shared by Oconee Patch. You might also enjoy reading: Thanksgiving Recipes: Turkey Dressing That…

Many, many years ago, we got to my grandmother's house early enough one Thanksgiving for me to see her make the dressing for our Thanksgiving dinner. I watched and learned. As far as I know, she never wrote it down anywhere and I never had either, until I got ready to write this article. You see, there are quite a few things I make by eyeballing ingredients. Some things I add until the recipe looks right, some things until it tastes right and some things until it smells right. In the case of this dressing recipe, it takes a little of all three. -- Got a favorite Thanksgiving recipe you want …

There are many ways to cook everyone’s favorite holiday bird. Each family has its own special technique for cooking a turkey, whether it's using an old family recipe, adding a secret ingredient or shopping at a certain store in town that helps make the turkey taste all the better. Editor's tip #1: check both cavities in the turkey when you're getting out the yucky bits. Sometimes the neck is on one end, and the bag of giblets is in the other! Where do you go in Suwanee to get ingredients for your turkey? How do you make your turkeys for Thanksgiving? Tell us in the comments. If you're hosting…

Fall is the time for warm, hearty meals—and what better way to prepare them than by using your slow cooker? Simmer these fall-ingredient (think pumpkins, apples and squash) slow cooker recipes in your pot, and you’ll stay warm into the winter. Apple Crumble Crock-Pot Recipe Ingredients: 4-5 cooking apples, peeled and sliced 1/2 cup brown sugar, firmly packed 1/2 cup flour  3/4 cup rolled oats 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 4 tablespoons butter, softened Directions: Lightly butter the Crock-Pot and lay the apple slices at the bottom of the pot. Combine the sugar, flour, …

I don't have a lot of free time, and I sure don't want to spend what time I do have laboring in the kitchen. That is why quick and easy -- with emphasis on easy -- recipes are always my favorites.  -- Got any good recipes to share? Post them in the comments below. This recipe takes only a few minutes to put together and takes 40-45 minutes to bake, which is plenty of time to read, catch up on favorite tv series on Netflix or, in my case, do laundry, vacuum, etc. Ingredients: 1 7-ounce package of Jiffy Apple Cinnamon muffin mix 1/3 cup of margarine 1 14-ounce can of whole berry cranberry sauce…

It has often been said that there is more to Everett's Music Barn in Suwanee than bluegrass music. An example -- chocolate syrup. A recipe for chocolate syrup from "Ma" Everett, the family matriarch, is one of many recipes included in a new cookbook, "Sweets & Treats -- Everett's Music Barn Cookbook." The compilation was chiefly done by Diane Everett Dunaway, and it includes recipes that were submitted by family members and patrons of the music barn, which has hosted bluegrass gigs since the 1970s. (Bluegrass performances originated at the Everett property in 1964, before the barn was built…

Joan Doyle grew up in Buckhead and moved to Johns Creek in 1992 as one of the first residents of her neighborhood. She raised five children here, two step children and three of her own. Now she’s the proud grandmother of 10. Needless to say, she has done a lot of cooking over the years and she’s very good at it. When she was growing up she didn’t do much cooking because, as she explained, her mom liked to have the kitchen to herself. But some years later, when her parents had a son 17 years Doyle’s junior, her mom decided she’d like some help in the kitchen after all. That’s when Doyle first …

Albondigas Soup (Mexican Meatball) As the weather starts to cool off, soup season begins. This soup is loaded with vegetables and flavorful meatballs. Meatballs have a place in just about every culture. Here we are using them in a Mexican favorite, Albondigas. -- Got a recipe to share? Post it in the comments below. The meat for the meatballs has to be prepared the day before so that the flavors have time to meld together. First mix the ground pork with all the seasonings, cover in plastic wrap and refrigerate overnight. Form the meatballs the next day just before you are ready to drop them …

I love mushrooms, and one of my favorite dishes when I go out to eat is mushroom ravioli. I tried to recreate it, and I think I did a pretty good job. I couldn't find pasta sheets at Publix, so I used wonton wrappers. In the future, I'd like to try to find the pasta sheets somewhere (maybe Whole Foods?), but it tastes just fine with wonton wrappers. I sauteed baby portabella mushrooms in oil with garlic salt and black pepper, and then add a few splashes of soy sauce. There's nothing better to me than mushrooms in soy sauce. Let me tell you -- they were good! I could have eaten the whole pan…

Fresh Fig and Goat Cheese Crostini Fig season is here again. Did you know that fig trees produce twice a year? Originally thought to be cultivated in Egypt during Biblical times, figs were introduced in the Middle East and other Mediterranean countries around the 9th century. Eventually Spaniards planted fig trees in the missions of San Diego, Calif., around the 19th century. Today, California is one of the leading producers of figs. Figs are very perishable and should be refrigerated as soon as picked if they are not to be eaten immediately. Rich in potassium, figs are good for helping to …

Choosing a main dish to serve at a meal is the primary goal of most of us as we plan our menus. But there’s more to a meal than a chicken breast or a slab of meatloaf. You might want something to go along with your protein, and rice is a great accompaniment.  Rice is low in cost and if you choose brown rice then it is a whole grain. Rice is good along side any protein and makes a delicious base for vegetable entrees as well. The rice casserole recipe below is one that I have been serving for over 30 years, often getting requests for the recipe...so here it is. I like this recipe because it’s …

Thai Grilled Flank Steak with Forbidden Rice Salad Because of its rarity, legend has it that back in the day, only Chinese royalty were allowed to eat this black rice so hence the name Forbidden Rice. It is much more readily available today and can be found in any Asian grocery store. It is very common to mix black rice with other types of rice. Black rice became very popular in the 80s throughout the culinary world in Europe. It seemed that every up-and-coming new chef had a black rice dish on their menu. Black rice actually turns a purplish color when cooked. It has a rich nutty flavor that…

Okay, okay I know what you might be thinking, “Why are you touting whipped topping? A real cook would whip her own cream. How lazy can you get?” Um, pretty lazy.  Look at it this way; you’re in a hurry (imagine that), you want a good dessert and you want it fast. Enter, stage left, whipped topping. Please know that if you prefer to whip your own cream for these recipes you can definitely do that.  I’ve been making the refrigerator fruit pie below for over 30 years and nobody’s complained, except when it’s gone. For that recipe, if I wanted to invest extra time it would be with a homemade …

Avery Baxter has been watching her mom and grandmother cook since she was a girl. Not only did she watch them, she enjoyed working in the kitchen with them during the holidays and for special events. Last October Baxter married her husband Cody and is loving her new role as wife. She’s happy to be preparing meals for the two of them. Baxter mentioned that, “I love cooking for someone else to enjoy the food and Cody likes my cooking.” Sounds like a good set-up. Share your fave recipes with us in the comments below. As a Johns Creek teacher, Baxter is a busy lady most of the year. She says she …

Ashley Farris grew up in Johns Creek and now teaches math at Northview High School. She likes spending time with her students, and when she's not at school she enjoys cooking. Farris says she really got her start cooking a few years ago when she was a senior at the University of Georgia. At the time she was one of six roommates, several of whom, including Farris, were engaged. The roommates decided that on Monday through Thursday nights they’d have dinner together, each taking turns preparing the meals.  Farris said that she wanted to become comfortable cooking before she got married and she …

As drought conditions worsen over the U.S. Corn Belt, the price of corn has steadily risen. Right now corn at local farmers markets is not only available, but is fresher and cheaper than retail grocery chains. Stock up and don’t hesitate to freeze the kernels for future use. The freshest corn possible is needed for the making of Maque Choux (it's Cajun and pronounced mock-shoe). Capturing the "corn milk" is an essential ingredient for this dish to be creamy, so very fresh corn is a must. After cutting the kernels from the cob, scrape the cob with the back of the knife over a bowl to catch all…