Harissa Cream Sauce

Sweet Potato Pie

Cranberry Sauce

Bourbon Pecan Pie

Croissant Bread Pudding

Famous Chili Biscuits

Braised Collard Greens

Lucille's Famous Hot Rolls

Lucille's Creamed Corn

Virginia-Style Green Beans

Smoked Mash Potatoes

Baked Mac and Cheese

Sweet Potato Casserole

Collard Green Cornbread Dressing

In a medium saucepan, heat the olive oil over medium heat.

Prepare the Base

Add the minced garlic to the saucepan and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Stir in the harissa paste and mix well with the garlic. Cook for another minute.

Combine Harissa and Cream

Slowly pour in the heavy cream while stirring continuously to combine. Bring the mixture to a simmer.

Add Heavy Cream

Add lemon juice, salt, and black pepper. Stir well and let it simmer for about 5 minutes to thicken slightly.

Season the Sauce

Remove from heat, and garnish with fresh chopped parsley before serving.

Finish and Serve

Harissa paste

Heavy cream

Garlic, minced

Lemon juice

Olive oil

Salt

Black pepper

Fresh parsley, chopped (for garnish)

Peel and cube the sweet potatoes. Boil them in water until soft, about 15-20 minutes. Drain and let cool slightly.

Prepare the Sweet Potatoes

In a mixing bowl, mash the sweet potatoes until smooth.

Mash the Sweet Potatoes

Add granulated sugar, brown sugar, ground cinnamon, ground nutmeg, salt, vanilla extract, and eggs to the mashed sweet potatoes. Mix well until all ingredients are fully incorporated.

Mix the Ingredients

Stir in the evaporated milk until the mixture is smooth and creamy.

Add Evaporated Milk

Preheat your oven to 350°F (175°C). If using a pre-made pie crust, place it in a 9-inch pie dish. If making a homemade crust, prepare and roll it out, then fit it into the dish.

Prepare the Pie Crust

Pour the sweet potato filling into the prepared pie crust. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is slightly golden.

Fill and Bake

Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature, optionally topped with whipped cream.

Cool and Serve

Sweet potatoes

Granulated sugar

Brown sugar

Ground cinnamon

Ground nutmeg

Vanilla extract

Eggs

Evaporated milk

Start by rinsing the fresh cranberries under cold water to remove any dirt or debris. Discard any that are soft or damaged.

Prepare the Ingredients

In a medium saucepan, combine the rinsed cranberries, water, granulated sugar, orange zest, cinnamon stick, and salt.

Combine Ingredients

Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes or until the cranberries burst and the sauce thickens.

Cook the Sauce

Remove the saucepan from the heat and let the cranberry sauce cool to room temperature. The sauce will continue to thicken as it cools. Serve at room temperature or chilled.

Fresh cranberries

Water

Orange zest

Cinnamon stick

Preheat your oven to 350°F (175°C). This will ensure that the pie bakes evenly.

Preheat the Oven

If using a store-bought pie crust, fit it into a 9-inch pie pan. If making your own, roll out your dough and place it in the pie pan, crimping the edges as desired.

In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and set aside to cool slightly.

Melt the Butter

In a large mixing bowl, combine the granulated sugar, light corn syrup, and salt. Mix well until combined.

Mix the Filling

Add the eggs to the sugar mixture one at a time, mixing well after each addition until fully incorporated.

Add Eggs

Slowly stir in the melted butter, bourbon, and vanilla extract into the egg mixture until everything is well combined.

Incorporate Butter and Bourbon

Gently fold the pecan halves into the filling mixture, ensuring they are evenly distributed.

Add Pecans

Pour the pecan filling into the prepared pie crust, spreading it evenly.

Pour Filling into Crust

Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the top is golden brown.

Bake the Pie

Once baked, remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream if desired.

pecan halves

light corn syrup

granulated sugar

unsalted butter

eggs

vanilla extract

bourbon

salt

Begin by preheating your oven to 350°F (175°C). Tear the croissants into bite-sized pieces and place them in a greased 9x13 inch baking dish.

Prepare the Croissants

In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined.

Mix the Custard

In a separate bowl, combine the milk and heavy cream. Slowly pour this mixture into the egg mixture while whisking continuously to ensure a smooth custard.

Combine Milk and Cream

Once the custard is well mixed, pour it evenly over the croissant pieces in the baking dish. Gently stir to ensure all pieces are coated.

Combine Croissants and Custard

Allow the croissants to soak in the custard mixture for about 15-20 minutes. This will help them absorb the flavors and moisture.

Soak the Mixture

Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the custard is set.

Bake

Remove the bread pudding from the oven and let it cool for a few minutes before serving. Optionally, dust with powdered sugar or drizzle with a sauce of your choice.

croissants

milk

heavy cream

ground cinnamon

Prepare the Oven

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and chili powder. Whisk together until evenly mixed.

Mix Dry Ingredients

Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

Cut in Butter

Pour in the milk and add the shredded cheddar cheese and chopped chives. Stir gently until just combined; do not overmix.

Add Wet Ingredients

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Cut out biscuits using a round cutter or a glass.

Shape the Biscuits

Place the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until golden brown.

Bake the Biscuits

Allow the biscuits to cool on a wire rack for a few minutes before serving warm. Enjoy your famous chili biscuits!

All-purpose flour

Baking powder

Chili powder

Unsalted butter, cold and cubed

Milk

Cheddar cheese, shredded

Fresh chives, chopped

Wash the collard greens thoroughly under cold running water to remove any dirt or grit. Trim the tough stems from the leaves and chop them into bite-sized pieces.

Prepare the Collard Greens

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

Sauté the Aromatics

Add the chopped collard greens to the pot, stirring to combine with the onions and garlic. Cook for 3-4 minutes until the greens begin to wilt.

Cook the Collard Greens

Pour in the vegetable broth and add the red pepper flakes, salt, and black pepper. Stir well to combine all the ingredients.

Add Broth and Seasoning

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the collard greens simmer for about 30-35 minutes, or until they are tender.

Braising the Greens

Once the collard greens are tender, stir in the apple cider vinegar. Adjust seasoning with more salt and pepper if desired. Serve warm.

Finishing Touch

Collard Greens

Olive Oil

Onion

Garlic

Vegetable Broth

Red Pepper Flakes

Black Pepper

Apple Cider Vinegar

In a small bowl, combine the warm milk (110°F/43°C) with the active dry yeast and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, whisk together the all-purpose flour, the remaining sugar, and salt until well combined.

In a separate bowl, beat the eggs and then add the melted unsalted butter and the frothy yeast mixture. Stir until combined.

Combine Wet Ingredients

Make a well in the center of the flour mixture and gradually pour in the wet ingredients. Stir with a wooden spoon until a dough begins to form.

Combine Dry and Wet Mixtures

Once combined, turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the kneaded dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

First Rise

Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish.

Shape the Rolls

Cover the shaped rolls with a clean cloth and let them rise again for about 30 minutes, or until puffy.

Second Rise

Preheat your oven to 375°F (190°C) while the rolls are rising.

Once fully risen, bake the rolls in the preheated oven for 15-20 minutes or until golden brown on top.

Bake the Rolls

Remove the rolls from the oven and let them cool slightly before serving warm.

Active dry yeast

Unsalted butter

Remove the husks and silk from the fresh corn. Using a sharp knife, carefully cut the kernels off the cob, collecting them in a bowl.

Prepare the Corn

In a large skillet, melt the butter over medium heat. Add the corn kernels to the skillet and sauté for about 5 minutes, stirring occasionally until they begin to soften.

Cook the Corn

Pour the heavy cream into the skillet with the corn. Add sugar, salt, and black pepper. Stir well to combine all the ingredients.

Add Cream and Seasoning

Reduce the heat to low, cover the skillet, and let the corn mixture simmer for about 10-15 minutes, stirring occasionally until the corn is tender and the cream has thickened slightly.

Simmer the Mixture

Once the mixture has thickened, remove it from heat. Stir in the chopped chives for added flavor and garnish.

Finish with Chives

Transfer the creamed corn to a serving dish and enjoy warm as a delicious side dish.

Serve

Fresh Corn Kernels

Heavy Cream

Butter

Sugar

Chives

Wash the fresh green beans thoroughly under cold running water. Trim the ends of the green beans and set them aside.

Prepare the Green Beans

In a large skillet or frying pan, cook the bacon over medium heat until crispy. Once done, remove the bacon from the pan and place it on a paper towel to drain excess fat. Leave about 2 tablespoons of bacon grease in the pan.

Cook the Bacon

In the same skillet with the bacon grease, add the chopped onion and sauté for about 3-4 minutes until softened. Then add the minced garlic and sauté for an additional minute until fragrant.

Sauté the Onion and Garlic

Add the prepared green beans to the skillet. Stir them well to combine with the onion and garlic mixture.

Add the Green Beans

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10-15 minutes or until the green beans are tender but still have a slight crunch.

Pour in the Chicken Broth

Once the green beans are cooked, stir in the butter, salt, black pepper, and apple cider vinegar. Mix well to combine all the flavors.

Season the Dish

Crumble the cooked bacon and add it back into the skillet. Stir gently to incorporate the bacon into the green beans.