Lemonade

Unsweet Tea

Sweet Tea

Cobbler

Brownies

Buns/Rolls

Cole Slaw

Chicken

Beef

Pork

Killer Mac & Cheese

Slice of Pie/Cake

Baked beans, coleslaw, potato salad, side salad

Brownie

Chips

Side salad

Potato salad

Coleslaw

Baked beans

Garden Salad

BBQ Nachos

Loaded Baked Potato

Piglet Platter

Hawg Platter

Roll 4–6 medium lemons on the counter to soften, cut in half and squeeze until you have 1 cup of fresh lemon juice. Strain through a fine-mesh sieve into a measuring cup to remove seeds and most pulp.

Juice the lemons

Combine 3 tablespoons granulated sugar and 1 cup hot (not boiling) water in a jar or heatproof bowl. Stir until the sugar is fully dissolved, creating a thin simple syrup. Let cool slightly (2–3 minutes).

Make simple sweetener

Mix lemon and syrup: Pour the measured lemon juice into a pitcher. Add the cooled simple syrup and stir to combine.

Dilute to taste: Add 4 cups cold water to the lemon-syrup mixture and stir. Taste and adjust — for stronger lemonade, add up to 1 cup less water; for sweeter, add 1–2 teaspoons more sugar dissolved in a little warm water or more simple syrup.

Chill and serve: Add 2 cups ice cubes to the pitcher or fill glasses with ice and pour lemonade over. Garnish each glass with a lemon slice and 1–2 mint leaves if using. Stir gently before serving.

Storage: Refrigerate any leftover lemonade in a covered pitcher for up to 3 days. Stir before serving, as separation can occur.

fresh lemon juice

granulated sugar

hot water (to dissolve sugar)

cold water

ice cubes

lemon slices (for garnish)

fresh mint leaves (optional)

Pour 8 cups (about 1.9 L) of fresh cold water into a kettle or saucepan and bring it to a boil over high heat.

Bring water to a boil

Remove the boiling water from heat. Add 4 black tea bags to the hot water and cover the pot or kettle. Let the tea steep 4 to 6 minutes depending on desired strength (4 minutes for a lighter unsweet tea, 6 minutes for a fuller-bodied unsweet tea).

Steep the tea

After steeping, remove the tea bags, gently pressing each against the side with a spoon to extract liquid but avoid squeezing out bitter tannins. Allow the brewed tea to cool at room temperature for 10 to 15 minutes.

Remove tea bags and cool

Pour the cooled tea into a pitcher. Add 4 cups of ice directly to the pitcher to chill and slightly dilute the tea. If you prefer to avoid dilution, chill the tea in the refrigerator until cold (about 1–2 hours) and add ice to individual glasses instead.

Chill and dilute

To serve, pour the chilled unsweet tea into glasses over ice. Add a lemon slice to each glass and a sprig of fresh mint if desired. Serve immediately.

water

black tea bags

lemon slices

fresh mint leaves

Bring 8 cups (about 1.9 liters) of fresh cold water to a rolling boil in a kettle or saucepan over high heat.

Boil water

Remove from heat and add 6 black tea bags (or 6 teaspoons loose-leaf in an infuser). Cover and steep for 5 minutes for a bright, not bitter brew; steep up to 7 minutes for a stronger, more robust flavor. Avoid exceeding 8 minutes to prevent excessive bitterness.

Steep tea

After steeping, remove the tea bags or strain out loose leaves. Gently press the tea bags against the side of the pot with a spoon for a second to extract flavor, then discard.

Remove tea

While the tea is still very hot (but off direct heat), add 1 cup granulated sugar and stir vigorously until fully dissolved, about 1–2 minutes. Taste and adjust: add up to 1/2 cup of simple syrup if you prefer sweeter or want easier cold mixing.

Dissolve sugar

If using simple syrup instead of granulated sugar, combine equal parts sugar and water (e.g., 1/2 cup sugar + 1/2 cup water) in a small saucepan, heat until sugar dissolves, cool, and add to the brewed tea to taste. Simple syrup mixes more easily into cold tea.

Optional: make simple syrup

Let the sweetened tea cool uncovered to room temperature for 20–30 minutes to reduce steam and avoid diluting with too-melted ice.

Cool to room temperature

Transfer the tea to a pitcher and refrigerate for at least 1–2 hours until cold. For faster cooling, place the covered pitcher in an ice bath or add 1–2 cups of ice and allow to chill, then top up with fresh ice before serving.

Chill

Fill glasses with ice (about 1/2 cup ice per 8-oz serving). Pour chilled sweet tea over the ice. Garnish each glass with a lemon slice and a mint sprig if using. Stir before serving.

Serve

Store leftover sweet tea covered in the refrigerator for up to 5 days. If separation occurs (from added syrup or flavorings), stir before serving.

Storage

black tea bags (or loose-leaf equivalent, strong variety such as Assam or Ceylon)

optional: simple syrup (to finish, if needed)

fresh lemon slices (optional)

fresh mint sprigs (optional)

Preheat oven to 375°F (190°C). If using peaches, peel (optional) and slice peaches to yield about 6 cups. If using berries, measure 6 cups and rinse, pat dry.

Preheat and prepare fruit

In a large bowl combine the sliced fruit, 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon salt. Toss gently until fruit is evenly coated and cornstarch is fully incorporated.

Let the mixture sit for 10 minutes to macerate and release juices. Transfer fruit and accumulated juices to a 9x13-inch baking dish (or similar capacity). Spread into an even layer.

In a medium bowl whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt until evenly mixed.

Cut 6 tablespoons cold unsalted butter into small cubes and use a pastry cutter or two forks (or pulse briefly in a food processor) to cut butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter.

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a wooden spoon or rubber spatula until just combined — do not overmix; dough should be shaggy and slightly sticky. If dough is too dry, add up to 1 tablespoon additional buttermilk.

Drop the biscuit dough by heaping 1/4-cup scoops (or large spoonfuls) evenly over the fruit, leaving small gaps; the dough will spread as it bakes. Aim for about 12 drops across the dish.

In a small bowl beat 1 egg with 1 teaspoon water to make an egg wash. Brush the tops of the biscuits lightly with the egg wash and sprinkle 1 tablespoon coarse sugar over the tops if desired for sparkle and crunch.

Place the assembled cobbler in the preheated 375°F (190°C) oven on the middle rack. Bake until the topping is golden brown and the filling is bubbly, about 35–45 minutes. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and let cool for at least 15 minutes to let the filling thicken. Serve warm, topped with vanilla ice cream or whipped cream if desired.

fresh peaches (or mixed berries)

light brown sugar

lemon juice

cornstarch

vanilla extract

ground cinnamon

salt

all-purpose flour

baking powder

unsalted butter, cold

buttermilk

egg (for wash)

coarse sugar (optional, for sprinkling)

vanilla ice cream or whipped cream

Preheat the oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy lifting. Lightly grease the parchment with butter or nonstick spray.

Preheat and prepare pan

Combine the chopped chocolate and butter in a heatproof bowl. Melt gently using a double boiler (place bowl over simmering water, making sure water doesn't touch the bowl) or in 20–30 second bursts in the microwave, stirring between bursts until smooth. Remove from heat and let cool for 3–5 minutes.

Melt chocolate and butter

In a large mixing bowl, whisk the granulated sugar, eggs, and vanilla together until glossy and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a hand mixer on low). This helps incorporate air for a slightly lighter crumb.

Combine sugar and eggs

Slowly pour the melted chocolate-butter mixture into the sugar-egg mixture while stirring continuously to combine. Stir until uniform and slightly glossy.

Incorporate chocolate

Sift the flour, cocoa powder, and fine sea salt (and espresso powder if using) together over the bowl. Fold gently with a rubber spatula just until no streaks of flour remain. Avoid overmixing to keep brownies fudgy.

Add dry ingredients

Fold in chopped nuts and/or chocolate chips if using, reserving a small handful to sprinkle on top.

Fold in add-ins

Scrape the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle remaining chips/nuts and a light pinch of coarse sea salt over the top for contrast.

Transfer to pan

Place the pan in the preheated oven on the middle rack. Bake for 22–28 minutes. Check at 22 minutes: the edges should be set and the center should still look slightly underbaked and glossy; a toothpick inserted into the center should come out with a few moist crumbs (not wet batter) for fudgy brownies. For cakier brownies, bake to 30–35 minutes until a few more crumbs cling.

Bake

Remove the pan from the oven and place on a wire rack. Let cool in the pan for at least 1 hour to set. If you want warm squares, cool 30 minutes. Use the parchment overhang to lift the brownies from the pan and transfer to the rack to cool completely before slicing for clean edges.

Cool

Using a sharp knife wiped clean between cuts (warm water and dry), slice into 9 or 12 squares depending on desired size. Store in an airtight container at room temperature up to 3 days, or refrigerate up to 7 days. For longer storage, freeze tightly wrapped for up to 3 months; thaw at room temperature.

Slice and store

unsalted butter

bittersweet or semisweet chocolate (coarsely chopped)

large eggs

pure vanilla extract

unsweetened cocoa powder (natural or Dutch-processed)

fine sea salt

espresso powder (optional)

chopped walnuts or pecans

semisweet chocolate chips

coarse sea salt for sprinkling

If using active dry yeast or if your instant yeast is older, combine warm water (about 105–115°F / 40–46°C) and 1 tsp of the sugar in a small bowl. Sprinkle the 2 tsp yeast on top and let sit 5–10 minutes until foamy. If using fresh instant yeast you can skip this step and add yeast directly to dry ingredients.

Activate yeast (if not sure)

In a large mixing bowl (or stand mixer bowl) whisk together 4 cups all-purpose flour, 3 tbsp granulated sugar and 1.5 tsp salt. Add 2 tsp instant yeast (or the foamy mixture from previous step) and stir to combine.

Heat 1 cup whole milk and 4 tbsp unsalted butter together until the butter is melted and milk is warm (about 110°F / 43°C). If you activated yeast separately, use 1/2 cup warm water plus 1/2 cup warm milk; otherwise use the 1 cup milk plus 1/2 cup warm water as listed in ingredients so final liquid is about 1 1/2 cups at ~105–115°F.

In a separate small bowl lightly beat 2 large eggs. Add the warm milk/butter mixture to the eggs and mix quickly to temper the eggs.

Pour the liquid into the flour/yeast mixture. Using a wooden spoon or dough hook on low speed, mix until the dough begins to come together (about 2–3 minutes). If dough is too sticky, add up to 1/4 cup additional flour, 1 tablespoon at a time. If too dry, add up to 1–2 tablespoons warm water.

Knead the dough on a lightly floured surface for 8–10 minutes by hand, or with a stand mixer fitted with a dough hook for 6–8 minutes, until the dough is smooth, elastic and slightly tacky but not sticky.

Shape dough into a ball and place in a lightly oiled bowl, turning once to oil the surface. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

After the first rise, gently deflate the dough and turn it out onto a lightly floured surface. Divide dough into 12 equal pieces for medium rolls (about 90–100 g each) or 8 pieces for larger buns.

For plain buns: shape each piece into a tight round by pulling the dough edges to the bottom and rotating under your palm to create surface tension. Place rounds seam-side down on a parchment-lined baking sheet or in a lightly greased 9x13" pan, spacing them about 1" apart if you want pull-apart rolls.

For filled/sweet buns (optional): roll each piece into a small disk, spread about 1 tsp softened butter and 1/2 tsp brown sugar (plus a light sprinkle of cinnamon if desired) in the center, then fold edges up and pinch to seal. Roll gently into a smooth ball and place on the tray seam-side down.

For tops with toppings: if using sesame or poppy seeds, gently brush each bun with the egg wash (1 beaten egg + 1 tsp water) and sprinkle seeds evenly.

Cover the shaped buns loosely with plastic wrap or a clean towel and let them proof for 30–45 minutes at room temperature, until puffy and nearly doubled.

While buns are proofing, preheat oven to 375°F (190°C). Position the rack in the center of the oven.

If using an egg wash for sheen, brush buns lightly with the egg wash just before placing in the oven. For a softer top, brush with melted butter immediately after they come out of the oven.

Bake the buns for 15–20 minutes (12–18 minutes for smaller rolls) until golden brown on top and the internal temperature reaches about 190–195°F (88–90°C). If baking in a single 9x13" pan, baking time may be toward the upper end.

Remove buns from oven. Immediately brush with remaining melted butter if you want a tender, flavorful crust. Transfer to a rack to cool slightly before serving.

Serve warm or at room temperature. Buns are excellent split and filled with sandwich ingredients, used for sliders, or served with butter and jam.

To store: keep cooled buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in a 325°F (160°C) oven for 5–8 minutes or microwave covered for 15–20 seconds to refresh.

To freeze: cool completely, then freeze wrapped individually in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature and reheat as above.

instant dry yeast

whole milk

warm water

melted butter (for brushing)

egg wash (1 beaten egg + 1 tsp water)

sesame seeds

poppy seeds

brown sugar (for sweet buns)

softened butter (for filling, optional)

cinnamon (for filling, optional)

Remove any tough outer leaves from the cabbages. Quarter the green cabbage and red cabbage, remove cores, then slice each quarter into very thin shreds (about 1/8 inch) using a sharp knife or mandoline. Transfer shredded cabbage to a large mixing bowl.

Prepare cabbage

Peel the carrots and grate them on the large holes of a box grater or use a julienne peeler; add to the cabbage. Thinly slice the red onion into half-moons and add to the bowl.

Shred carrots and onion

Add the chopped fresh parsley, 1 tsp kosher salt and 1/2 tsp black pepper to the vegetables. Toss everything together thoroughly to distribute salt which will slightly soften the cabbage while you prepare the dressing.

In a medium bowl or jar, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp granulated sugar, 1/2 tsp celery seed, 1/4 tsp black pepper and 1/4 tsp kosher salt until smooth and homogenous.

Combine dressing ingredients

Taste the dressing and adjust acidity or sweetness as needed: add an extra 1/2 tsp honey for more sweetness or 1/2 tsp vinegar or lemon for more tang. The dressing should be creamy, slightly tangy, and slightly sweet.

Adjust seasoning

Pour the dressing over the shredded vegetables. Using two large forks or tongs, toss thoroughly to coat all pieces evenly. Continue tossing 1–2 minutes until dressing is evenly distributed and cabbage begins to soften slightly.

Dress the slaw

Cover the bowl and refrigerate the slaw for at least 30 minutes (preferably 1 hour) to let flavors meld and the cabbage soften. Toss once more just before serving and adjust salt and pepper to taste.

Chill and rest

green cabbage

red cabbage

carrots (large)

red onion

fresh parsley

kosher salt

freshly ground black pepper

mayonnaise

plain Greek yogurt

apple cider vinegar

Dijon mustard

honey

celery seed

Pat the chicken thighs dry with paper towels. In a bowl, whisk together olive oil, minced garlic, lemon juice, soy sauce, honey, smoked paprika, dried oregano, kosher salt, and black pepper. Add the chicken thighs, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (30 minutes is fine if short on time).

Prep and marinate

Remove chicken from the refrigerator and let rest 10 minutes at room temperature. Heat a large ovenproof skillet or heavy pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and shimmering, place the chicken thighs skin-side down, spacing them so they do not crowd. Sear without moving for 6–8 minutes, until the skin is deep golden-brown and releases easily from the pan.

Sear the chicken

Flip the thighs and reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Pour 1 cup chicken stock (or water) around the chicken (not over the skin) to deglaze and create a shallow braising liquid. Cook uncovered for another 8–10 minutes, spooning pan juices over the meat occasionally, until an instant-read thermometer inserted into the thickest part reads 75°C (165°F). If using an oven, preheat to 190°C (375°F) and transfer the skillet to the oven after searing; roast 12–15 minutes until done.

Finish cooking

Transfer the chicken to a cutting board or plate and let rest 5 minutes. While resting, spoon any pan juices back into the pan and simmer 1–2 minutes to concentrate; stir in chopped parsley. Taste and adjust seasoning. Serve the chicken thighs topped with the pan sauce and lemon wedges on the side.