SALTED CARAMEL CAPPUCCINO CHEESECAKE

by Emily Black | Photo by Rory Doyle

For crust: 1 (9-ounce) package thin chocolate wafers 1 cup semisweet chocolate chips ½ cup packed brown sugar 2 tablespoons instant espresso powder 1/8 teaspoon ground nutmeg ½ cup melted butter For filling: 2 (8-ounce) packages cream cheese, softened 1 cup packed...

FAVORITE CHICKEN CASSEROLE

by By Patty Roper

This is my favorite quick-and-easy chicken casserole. I serve it with rice topped with sautéed sliced almonds, a green vegetable, and a green salad. It is a version of a recipe that my dear friend Carolyn Hodges shared with me several years ago. It is an effortless,...

GERMAN CHOCOLATE BROWNIE

by Meredith Enger

8 sticks margarine 12 eggs 9¼  cups all-purpose flour 1 tablespoon salt 2¼ cups semi-sweet chocolate chips 5½  cups sugar 1 tablespoon vanilla Melt margarine until hot. Set out eggs to warm to room temperature. Prepare pan. In a separate bowl sift together flour and...

BLUEBERRY CHEESE PIZZA

by Emily Black | Photo by Rory Doyle

Blueberry Cheese Pizza 1 ball pizza dough 2 tablespoons butter, melted ½ cup mascarpone cheese ½ cup wild blueberry chevre goat cheese ½ cup toasted almonds, chopped ½ cup fresh blueberries, plus more for garnish ½ cup caramel sauce, plus more for garnish Preheat oven...

BLUEBERRY CREAM PIE

by Patty Roper | Photography by Bonnie Dickerson

My sweet neighbor Martha Ball of Flowood, who is a precious lady and a wonderful cook, brought this delicious and beautiful spring Blueberry Cream Pie to me. It is the perfect refreshing dessert for Easter. Your family will thank you! ½ (14.1-ounce) package pie crust...

THE LOUISIANA MELT AND TOMATO-BASIL SOUP FROM THE DEPOT COFFEEHOUSE AND BISTRO IN HATTIESBURG 

by Meredith Enger

THE LOUISIANA MELT  6 ounces homemade boudin (recipe follows) 1 tablespoon melted butter 2 slices fresh-baked bread 1 teaspoon Tabasco pepper jelly 1 teaspoon Creole mustard 2 slices smoked provolone cheese Turn on hot sandwich press, or warm skillet to medium high....

PATTY’S PICK: CREAMY BROCCOLI-CHEESE SOUP

by Patty Roper

16 ounces fresh broccoli florets 2 cups chicken broth, divided 1 stick salted butter 1 onion, finely chopped 1 heaping tablespoon all-purpose flour 2 (10.75-ounce) cans cream of mushroom soup 1 (12-ounce) can evaporated milk 8 ounces Velveeta cheese, shredded In a...

GRILLED CHICKEN AND PINEAPPLE PIZZA

by Emily Black | Photo by Rory Doyle

Pizza Dough This is one of my favorite dough recipes from Robert St. John. 1 (1/4 ounce) package active dry yeast 1 teaspoon honey 1 cup warm water, divided use 3 cups all-purpose flour 2 teaspoon kosher salt 1 tablespoon extra-virgin olive oil In a small bowl,...

TAMALES WITH BLACK BEANS AND WINTER GREENS

by Meredith Enger

  1 can black beans, plus 1 can water 1 onion, chopped 2 cloves garlic, minced 2 Ancho chilies, chopped 1 teaspoon each salt and pepper Olive oil for sautéing 1 bunch kale 1 dozen hot tamales, husks removed 4 cups frisee, romaine or red leaf lettuces SALAD...

SHORTBREAD WITH PINK GRAPEFRUIT ICING

by Emily Black | Photo by Rory Doyle

1 tablespoon chopped grapefruit zest 1 teaspoon vanilla extract ½ cup unsalted butter, room temperature ⅓ cup confectioners’ sugar, plus 1 cup for icing The citrus of the season 1 cup regular flour ½ teaspoon pink Himalayan salt, plus more for garnish ¼ cup fresh...

BLACK-EYED PEA BEIGNETS WITH HOT PEPPER JELLY

by Meredith Enger

3 cups cooked black-eyed peas ½ cup cornmeal 1 onion, chopped 1 bunch green onions, chopped 1 red bell pepper, chopped 2 cloves garlic, minced 1 jalapeño pepper, seeds removed and finely chopped 2 teaspoons salt ½ teaspoon cayenne pepper 1 teaspoon freshly ground...

BROWNIE CRUSH PEPPERMINT CUPCAKES

by Emily Black | Photo by Rory Doyle

1 stick butter ⅓ cup cocoa 1 cup water ½ cup vegetable oil 2 cups flour 2 cups sugar ½ teaspoon salt ½ cup buttermilk ½ teaspoon baking soda 1 teaspoon vanilla 2 eggs 2 cups crushed peppermint candy FROSTING: 1 stick butter ⅓ cup cocoa ⅓ cup buttermilk 1 box...