Southern Fried Green Tomato Stacks as Appetizers or Elegant Sides

Southern Fried Green Tomatoes, crispy on the outside tender and meaty on the inside, yielding a tangy sweet flavor like no other.  Serve them stacked as a delightful appetizer or an elegant side dish.

It is time for Fried Green Tomatoes!  Summer is synonymous with Fried Green Tomatoes in my neck of the woods.  Right now we are in the middle of fresh garden vegetables appearing in Farmer's Markets and some local grocery stores.  

I must say the first thing I check for in my local grocery is if they have any green tomatoes.  Last year they kept coming in the store until late September here in Texas.    I only buy a few green tomatoes at a time to make sure that they are nice and firm when I get ready to fry them.  

I like to pick out firm green tomatoes and some that are a little pink.  They are the ones that are just starting to show some ripeness, sweeter yet still tangy in taste too.   It is just a preference.

Click {here} for the recipe...

Posted by Kay Little {Cooking with K} 0 Blushing Comments

No Churn Peach Cobbler Ice Cream

No Churn Peach Cobbler Ice Cream, fresh peach cobbler pieces folded into a leftover homemade creamy vanilla ice cream recipe, one irresistible frozen dessert.

Do you like Homemade Peach Cobbler with a Double Crust?  How about Peach Ice Cream?  It gets even better, how about No Churn Peach Cobbler Ice Cream?   

We are especially fond of a big scoop of homemade vanilla ice cream over a warm bowl of homemade peach cobbler.  This is how it goes, while the peach cobbler is baking, we are making a freezer of homemade vanilla ice cream, epic!

Depending on how many are at our house when we make it, I will freeze any leftovers.  The same goes for the peach cobbler.  If it is just Jim and me, we always have peach cobbler leftover.

Click {here} for the recipe...

Posted by Kay Little {Cooking with K} 0 Blushing Comments

American Flag Pie with Homemade Pie Crust

American Flag Pie, made with a homemade pie crust that brings this pie to a rich balance of buttery flakiness as well as a luscious sweet-tart taste of homemade pie filling.  

My Mother taught me long ago that a pie is only as good as the crust.  There is some high quality ready made pie crust in the stores today, but when I was growing up, that was not the case.

I learned to make pie dough from my Mother and perfected it in my Home Economics class in high school.

I recommend making a homemade pie crust if at all possible.  For the American Flag Pie recipe, I use one of my favorite pie crust recipes.

Click {here} for the recipe...

Posted by Kay Little {Cooking with K} 0 Blushing Comments