The blend of two Southern classics in one easy and delicious side dish

Spending time with my Mom in her Kentucky kitchen or having her help me cook when she would visit my family is one of my most fond memories spent together. She loved cooking from the pages of Southern Living Magazine and when I started my own home she gave me a subscription to the magazine that I still enjoy today.

Her potato salad recipe is simple has just a few ingredients, I have added Broadbent Ham bacon to make it extra special, they are a Kentucky company that has the most delicious country ham and bacon. This potato salad is best served with fried chicken or right out of the mixing bowl.

It’s is perfect when entertaining guests too, the recipe is easily doubled.

Adapted from my sweet Southern Momma’s recipe this has the great taste of cornbread but with a sweet twist. Mom always made her cornbread in muffin form but I decided to change to game and place it in mini loaf pans for our family.

Anytime I can make a recipe and have enough to freeze for another time then I typically will make a double batch of cornbread and freeze a few loaves for another week. Often, I will slice and toast the cornbread and add a bit of butter for a delicious treat.

No matter if you want to serve this as individual muffins or in a loaf pan, this recipe of will sure be a great addition to a bowl of soup or as a snack. Serve along side a soup is my favorite way to enjoy.

East to make stuffing recipe for holiday entertaining.

My first introduction to one of the most polarizing foods was my Mom’s recipe. Open up a back of frozen sprouts, pour into a pan of boiling water, with butter, salt and pepper.

Years ago, we enjoyed dinner at Boca Restaurant in Cincinnati OH. Known for their Brussels Sprouts, we ordered these decadent delights and I never ever made sprouts the same again.

Easy to make Summer Squash Casserole