Fudge Brownies

Crispy fried chicken that is a family favorite.

Fried Chicken

Warm fruit cobbler served with ice cream.

Fruit Cobbler

Delicious cake inspired by Carolina flavors.

Sweet Home Carolina Cake

Chocolate Chip Cookies

Creamy mashed potatoes topped with gravy.

Mashed Potatoes + Gravy

Cheesy scalloped potatoes baked to perfection.

Scalloped Potatoes

Golden Waffles

Macaroni + Cheese

USDA Signature Sirloin Steaks cooked to order.

Signature Sirloin Steak

Homestyle Pancakes

Cheese Sauce

Soft Serve Chocolate Ice Cream

Fried Fish

Sautéed Mushrooms

Soft Serve Vanilla Ice Cream

Baked Fish

Rice

Cinnamon Rolls

King Ranch Chicken

Awesome Pot Roast

Assorted Cookies

Chocolate-dipped Fresh Strawberry Skewers

Posole w/ Chicken

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

Preheat the Oven

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

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

salt

chocolate chips

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).

Heat the Oil

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!

Drain and Serve

whole chicken, cut into pieces

buttermilk

black pepper

paprika

garlic powder

onion powder

cayenne pepper

vegetable oil

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

Salt

Milk

Unsalted butter, melted

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat and Prepare

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

Mix Dry Ingredients

In another bowl, cream together the softened butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

Combine Mixtures

Fold in Pecans

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Frost or serve as desired.

baking powder

unsalted butter, softened

milk

eggs

toasted pecans, chopped

In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy.

Cream Butter and Sugars

Gradually blend in the dry ingredients until just combined. Do not overmix.

Gently fold in the semi-sweet chocolate chips until evenly distributed.

Fold in Chocolate Chips

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Scoop the Cookies

Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown.

Bake

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cool Down

baking soda

semi-sweet chocolate chips

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!

Serve

Potatoes

Butter

Black Pepper

Garlic Powder

Preheat your oven to 375°F (190°C). Peel and thinly slice the russet potatoes using a mandoline or sharp knife.

Prepare the Potatoes

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute. Pour in the heavy cream and stir in salt, black pepper, and paprika. Bring to a simmer and then remove from heat.

Make the Cream Mixture

In a greased baking dish, layer half of the sliced potatoes. Pour half of the cream mixture over the potatoes, then sprinkle half of the shredded cheddar cheese. Repeat with the remaining potatoes, cream mixture, and cheese.

Layer the Potatoes

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.

Bake the Dish

Once baked, remove from the oven and let it cool for 5 minutes. Garnish with fresh thyme before serving.

Garnish and Serve

Russet potatoes

Heavy cream

Shredded cheddar cheese

Garlic

Black pepper

Paprika

Fresh thyme

Preheat your waffle iron according to the manufacturer's instructions.

Preheat the Waffle Iron

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

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until fully combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.

Combine Ingredients

Pour the batter into the preheated waffle iron, using enough to cover the surface without overflowing. Close the lid and cook according to your waffle iron's instructions, usually about 5 minutes, or until golden brown.

Cook the Waffles

Carefully remove the waffles from the iron and serve immediately with syrup or your favorite toppings.

Sugar

Eggs

Butter, melted

Vanilla extract

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.

Add Milk

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 Cheese and Seasonings

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

Remove the sirloin steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking.

Prepare the Steak

Rub both sides of the steaks with olive oil. Sprinkle garlic powder, onion powder, salt, and black pepper evenly on both sides.

Season the Steaks

Preheat your grill or skillet over medium-high heat. If using a skillet, add a little olive oil to prevent sticking.

Preheat the Grill/Pan

Place the steaks on the grill or skillet. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare, adjusting time for your desired doneness.

Cook the Steaks

In the last minute of cooking, add butter and fresh rosemary to the pan. Spoon the melted butter over the steaks.

Add Butter and Rosemary

Remove the steaks from the heat and let them rest for about 5 minutes before slicing. Serve hot.

Rest and Serve

USDA Signature Sirloin Steak

Olive Oil

Onion Powder

Fresh Rosemary

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

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.

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.

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.

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.