Sautéed Mushrooms

Rice

Homestyle Pancakes

Warm fruit cobbler served with ice cream.

Fruit Cobbler

Cheese Sauce

Macaroni + Cheese

Creamy mashed potatoes topped with gravy.

Mashed Potatoes + Gravy

Fried Fish

Baked Fish

Fudge Brownies

Cinnamon Rolls

King Ranch Chicken

Crispy fried chicken that is a family favorite.

Fried Chicken

Awesome Pot Roast

Assorted Cookies

Chocolate-dipped Fresh Strawberry Skewers

Posole w/ Chicken

Delicious cake inspired by Carolina flavors.

Sweet Home Carolina Cake

Blueberry Pancakes

Assorted Cupcakes

Chocolate Chip Cookies

Hearty breakfast casserole with eggs and meat.

Breakfast Casserole

Cotton Candy Cupcakes

Carved Ham

Clean the mushrooms with a damp cloth and slice them evenly.

Prepare the Mushrooms

In a large skillet, heat the olive oil over medium heat.

Heat the Oil

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the sliced mushrooms to the skillet. Sauté for 5-7 minutes until they are browned and tender. Stir occasionally.

Cook the Mushrooms

Season the mushrooms with salt and black pepper to taste. Stir in the chopped parsley.

Season

Remove from heat and serve warm as a side dish.

Serve

Fresh mushrooms (e.g., cremini or button)

Olive oil

Garlic, minced

Fresh parsley, chopped

Salt

Black pepper

Start by rinsing the white rice under cold water in a fine mesh strainer until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.

Rinse the Rice

In a medium saucepan, bring 2 cups of water to a boil over high heat. Add 0.5 tsp of salt for flavor.

Boil Water

Once the water is boiling, add the rinsed rice to the saucepan.

Add Rice

Stir the rice once, then reduce the heat to low, cover the saucepan, and let it simmer for about 18-20 minutes, or until all the water is absorbed.

Simmer

Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Then, use a fork to fluff the rice before serving.

Fluff and Serve

White rice

Water

In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Combine Mixtures

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Heat the Pan

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown.

Cook Pancakes

Serve the pancakes warm with your choice of syrup and toppings.

all-purpose flour

baking powder

granulated sugar

salt

milk

large eggs

unsalted butter

vanilla extract

Preheat the oven to 350°F (175°C). Pour the macerated fruit mixture into a greased baking dish. Drop spoonfuls of the cobbler topping over the fruit. Bake for 30-35 minutes or until the topping is golden brown and the fruit is bubbly. Serve warm with ice cream.

Combine and Bake

All-purpose flour

Granulated sugar

Baking powder

Milk

Unsalted butter, melted

In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and stir constantly for about 2 minutes to create a roux. The mixture should turn a light golden color.

Make the Roux

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.

Add Milk

Reduce the heat to low and add the shredded cheddar cheese, salt, black pepper, and garlic powder. Stir until the cheese is fully melted and the sauce is smooth. If desired, add hot sauce to taste.

Add Cheese and Seasonings

Remove from heat and serve warm as a side or over your favorite dishes.

Butter

Cheddar cheese, shredded

Garlic powder

Optional: Hot sauce

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Macaroni

In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly.

Make the Cheese Sauce

Gradually whisk in the milk, making sure there are no lumps. Continue to cook and stir until the mixture thickens, about 5-7 minutes.

Remove the pot from the heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt, black pepper, and paprika.

Add the drained macaroni to the cheese sauce and stir until well combined. Serve immediately.

Combine Macaroni and Cheese Sauce

elbow macaroni

butter

cheddar cheese, shredded

black pepper

paprika

Peel and cut the potatoes into chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Mashed Potatoes

Add butter, milk, salt, black pepper, and garlic powder to the drained potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

Mash the Potatoes

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden. Gradually whisk in beef broth, bringing to a simmer. Cook until thickened, about 5 minutes. Season with salt and pepper.

Make the Gravy

Spoon the creamy mashed potatoes onto plates and drizzle with warm gravy. Enjoy!

Potatoes

Black Pepper

Garlic Powder

In a large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Gradually whisk in the cold water until the batter is smooth and well combined.

Prepare the Batter

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dip each fish fillet into the batter, ensuring it is fully coated.

Coat the Fish

Carefully place the battered fish fillets into the hot oil, cooking in batches if necessary. Fry for about 4-5 minutes per side or until golden brown and crispy.

Fry the Fish

Once cooked, remove the fish from the oil and place them on paper towels to drain excess oil. Serve hot with lemon wedges on the side.

Drain and Serve

white fish fillets

cornstarch

garlic powder

cold water

vegetable oil

lemon wedges

Preheat the Oven

Place the fish fillets in a baking dish and drizzle with olive oil and lemon juice.

Prepare the Fish

Sprinkle the minced garlic, salt, black pepper, paprika, and chopped parsley evenly over the fish.

Season the Fish

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Bake the Fish

Remove the foil and bake for an additional 10 minutes, or until the fish is cooked through and flakes easily with a fork.

Uncover and Finish Baking

Remove from the oven and serve the baked fish with your choice of sides.

White fish fillets (e.g., cod, tilapia)

Lemon juice

Garlic (minced)

Fresh parsley (chopped)

Paprika

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.

In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let cool slightly.

Melt Butter

Stir in granulated sugar and brown sugar into the melted butter until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Mix Sugars and Eggs

In a separate bowl, mix together the flour, cocoa powder, and salt.

Combine Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.

Combine Wet and Dry Mixtures

Fold in the chocolate chips until evenly distributed throughout the batter.

Add Chocolate Chips

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares and serving.

Cool and Serve

brown sugar

unsweetened cocoa powder

chocolate chips

In a bowl, mix powdered sugar, milk, and vanilla extract until smooth.

Make Icing

Once the rolls are out of the oven, drizzle the icing over the warm rolls.

Drizzle Icing

powdered sugar

In a large skillet, heat olive oil over medium heat. Add diced onion and green bell pepper, and sauté until softened, about 5 minutes.

Prepare the Vegetables

In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chilies, chili powder, garlic powder, salt, and black pepper. Mix well.

Combine Ingredients

In a greased 9x13 inch baking dish, layer half of the corn tortilla strips on the bottom. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheddar cheese. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.

Layer the Casserole

Preheat the oven to 350°F (175°C). Bake the casserole for 30-35 minutes, or until bubbly and cheese is melted.

Bake

Let the casserole cool for a few minutes before serving. Enjoy your King Ranch Chicken!

Cooked chicken, shredded

Cream of chicken soup

Sour cream

Diced tomatoes with green chilies

Corn tortillas, cut into strips

Shredded cheddar cheese

Onion, diced

Green bell pepper, diced

Chili powder

In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In a separate bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be used to coat the chicken.

Prepare the Coating

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, shaking off excess flour. Carefully place the chicken into the hot oil, frying in batches to avoid overcrowding.

Coat and Fry the Chicken

Fry the chicken for about 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

Cook Until Golden Brown

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot and enjoy!