Dear readers, I was eating some beautiful strawberries the other day. They were sliced into beautiful heart-shaped pieces, and it made me think of my oldest friend, who is awaiting a heart transplant. She and I grew up next door to one another, romping and playing together since we were in diapers. She is just barely 29 years old, and is in need of a new heart. Her life depends on the generosity of some yet-to-be determined individual who decided to become an organ donor.

When we were growing up, our moms would take us to this wonderful breakfast place in Atlanta called the Original House of Pancakes. Our moms’ favorite item on the menu was the famous strawberry waffle. Up until recently when my friend’s mom moved away to be with her as she awaits her transplant, our moms  were still in the pattern of meeting every Thursday morning to eat a strawberry waffle at the OHOP and to share news of our families.

This morning, my husband and I had strawberry waffles for breakfast at home, and I thought of my dear friend, waiting for her new heart.

Have a heart? Then I hope you will consider becoming an organ donor today. The lives of my friend and many others depend on our caring and generosity today.

Click on the heart to learn more about organ donation.

Strawberry Waffles for Two

1 cup strawberries, sliced
2 tablespoons sugar
2 waffles, made from your favorite recipe or a mix
2 tablespoons powdered sugar
Whipped cream

In a small bowl, combine the strawberries and the sugar. Toss gently to combine

Make your waffles so that they will be nice and warm when served.

Sprinkle the waffles with the powdered sugar. Top with a dollop of whipped cream. Spoon over the strawberries and any juice. Serve immediately.

Happy (belated) Fourth of July, dear readers! Among the many American traditions that go along with Independence Day, one of the greatest is EATING! This dish is based on a recipe from one of my favorite old fashioned American cooks: Nathalie Dupree. She calls this deliciously fresh dessert “Liberty Cobbler” for its red, white, and blue hues. It is essentially a strawberry cobbler with a blueberry sauce. The flavors are every bit as colorful as these pictures portray: a terrific combination of crispy cobbler, sweet-tart berries, and cool and creamy topping.

My dad even said that this was the best cobbler he had ever eaten. It’s definitely a winner!

PS: I need to add a special thank you to my father-in-law for picking the blueberries I used in this recipe from his blueberry patch!

Liberty Cobbler
Adapted from Natalie Dupree’s recipe in New Southern Cooking (1986)

Cobbler:
1 1/4 cups sugar, divided
2 cups strawberries, sliced
1/2 cup butter
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 scant cup milk

Blueberry Sauce:
1/4 cup water
1/2 cup sugar
3 cups blueberries
1 tablespoon lemon juice

Topping:
Vanilla ice cream or whipped cream

Preheat your oven to 350 degrees.

Mix 1/4 cup of the sugar with the sliced strawberries. Toss gently and set aside.

Put the butter in a 9×13 inch baking dish and place in oven to melt. In a medium bowl, mix together the flour, baking powder, and salt. Using a whisk, stir in the milk and the remaining cup of sugar to make a smooth batter.

When the butter has melted, remove the dish from the oven. Pour the batter into the melted butter. Spoon the strawberries and any juice evenly over the batter.

Return to the oven and bake about 30 minutes. You will know the cobbler is done when the batter has risen up around the berries and turned golden brown.

To make the sauce, combine the water and sugar in a saucepan. Put the pan over medium-high heat so that the mixture boils. Meanwhile, coarsely puree 1 1/2 cups of the blueberries in a food processor. Add the puree to the sugar syrup along with the lemon juice. Bring the mixture back to a boil, and cook for about 2 minutes. Add all but a few of the remaining whole blueberries to the mixture. (The rest will be for garnish.) Cook for about 1 more minute, until the whole berries begin to soften.

Serve the sauce warm over the cobbler topped with either whipped cream or vanilla ice cream. Enjoy!

When it comes to pumpkin pie, I’m a pretty traditional girl.  If I’m not making my recipe using fresh pumpkin, then I tend to rely on the trusty recipe on the back of every can of Libby’s Pumpkin.  It’s reliable, easy, and delicious.  From time to time, I’ll amp up the spices in this recipe to make a deliciously zesty pie with an extra special zing!

Spicy Pumpkin Pie

1 unbaked 9-inch pie shell
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 large eggs
1 15-ounce can of pumpkin
1 12-ounce can of evaporated milk (NOT condensed)
Whipped cream for garnish

Preheat your oven to 425 degrees. Line a deep pie dish with the pastry shell, crimping the edges, if desired.  Set aside.

In a large bowl, whisk together the sugar, salt, cinnamon, ginger, cloves, and eggs until frothy.  Add the pumpkin and stir to combine.  Gradually add the evaporoated milk, whisking until smooth.

Pour the pumpkin mixture into the prepared pie shell.  I like to use foil to cover the exposed edges of the pie crust so that they don’t burn.

Bake the pie at 425 degrees for 15 minutes.  Then turn your oven down to 350 and continue to bake for 40-50 minutes.  You can test to see when the pie is set by inserting a knife into the center of the filling.  If it comes out clean, then  your pie is done!

Serve warm or chilled, topped with whipped cream.  Enjoy!

Popcorn Bark

3-4 cups of lightly salted popcorn
4 ounces of semi-sweet chocolate, chopped
1 cup lightly salted mixed nuts

Spread the popcorn out in an even layer on a large piece of parchment paper.  Melt your semi-sweet chocolate using a double boiler or the microwave.  Use a spoon to drizzle the chocolate evenly over the popcorn.  Finally, sprinkle the nuts, trying to get them into the areas where the drizzled chocolate is heaviest so that they will stick.  Allow the chocolate to harden for approximately 2 hours.  When the chocolate is set, break pieces apart and store in an air-tight container for up to a week.

Pretzel Bark

3-4 cups of lightly salted pretzels
3 ounces semi-sweet chocolate, chopped
3 ounces white chocolate, chopped
1 cup lightly salted mixed nuts

Spread the pretzels out in an even layer on a large piece of parchment paper.  Melt your semi-sweet chocolate and your white chocolate separately, using a double boiler or the microwave.  Use a spoon to drizzle the white chocolate evenly over the pretzels.  Next, sprinkle the nuts over the chocolate, trying to get them into the areas where the drizzled chocolate is heaviest so that they will stick.  Finally, drizzle the semi-sweet chocolate over the top.  Allow the chocolate to harden for approximately 2 hours.  When the chocolate is set, break pieces apart and store in an air-tight container for up to a week.

Sometimes, making an appetizer doesn’t have to be as difficult or complicated as you think it does.  Try the delicious combination of a log of brie cheese drizzled with honey and topped with toasted walnuts.  It’s simple but incredibly elegant.  Most of all, the delicate blend of flavors is absolutely mouth-watering. . .

Brie with Walnuts and Honey

1/2 cup chopped walnuts
1 round (or log!) of brie
1/3 cup honey (local is best!)
Water crackers

Heat a small skillet over medium-low heat.  Add the chopped walnuts.  Dry-toast the nuts for about 5-7 minutes, stirring constantly.  The nuts will turn lightly golden and become very fragrant when they are ready! Be careful not to burn them!

Place the brie on your cheese board or serving plate.  Drizzle with the honey.  Sprinkle the toasted walnuts on  top.  Serve with water crackers.

I’m not sure what it is about this appetizer, but for some reason, men seem to always love it!!!  It’s been a favorite of my husband’s for a long time.  There is something so unique about the mixture of the salty cured ham and the sweet chunks of melon.  It makes a wonderfully light and fresh addition to any menu!

Prosciutto-Wrapped Melon

12 ounces of cantaloupe, cut into bite-sized pieces
12 ounces of honeydew melon, cut into bite-sized pieces
1/2 lb. prosciutto ham, very thinly sliced
Toothpicks

Wrap each piece of melon with a slice of prociutto and secure with a toothpick.  Garnish with extra fruit, if desired.

This is a wonderful and (gasp!) healthy dip that features black-eyed peas and other delicious beans in a light dressing tossed with some fresh herbs.  I tasted something similar to this concoction at a party and decided to try to re-create it for myself!  The husband really liked this one . . .

Poor Man’s Caviar Dip

1 14-ounce can of black beans, rinsed and drained
1 15.5-ounce can black-eyed peas, rinsed and drained
1 14-ounce can garbanzo beans, rinsed and drained
2 cups cooked corn or 1 15-ounce can white corn, drained
1 cup finely chopped sweet onion
2 cloves garlic, finely minced
1/3 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh basil

1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard powder
3 shakes hot sauce

Combine all the beans, the corn, the onion, the garlic, and the herbs in a large bowl, and set aside.

In a seal-able container, combine the olive oil, vinegar, salt, pepper, mustard, and hot sauce.  Seal and shake vigorously until completely combined.  Pour the dressing over the bean mixture.  Refrigerate for at least 3 hours, preferably overnight, before serving so that all the flavors can meld.  Serve with tortilla chips (or just a spoon).  Enjoy!!

Fiesta Rice

2 cups white rice, cooked
1 cup fresh or canned Mexicorn
3/4 cup shredded pepper-jack cheese
Salt and pepper to taste

Combine the rice, the Mexicorn, and the shredded cheese, tossing lightly with a fork.  Season to taste with salt and pepper.  Serve immediately.

This is a hearty one-dish dinner that I dreamed up on a cool and rainy fall evening.  The blend of flavors is wonderful, without being too overpowering.  For a lighter version, try using light soup and brown rice.  You are going to love this dish!

Cheddar-Bacon-Ranch Chicken & Rice Bake

1 1/2 cups uncooked rice (white or brown)
1 10.5-ounce can of condensed cream of chicken soup
1 can of water
1 can of milk
1 1-ounce packet of ranch seasoning mix
1 medium green bell pepper, diced
1 medium red bell pepper, diced
4 medium-sized chicken breasts
2 cups cheddar cheese
6-8 slices of bacon, cut into 1″ pieces

Preheat your oven to 350 degrees.

In a 9×13 inch baking dish, combine the rice, the soup, the water, the milk, the ranch seasoning, and the diced peppers.  Stir until well combined.  Place the chicken breasts on top of the rice mixture.  Cover the dish with tin foil and wrap tightly.

Bake for 45 minutes.  In the meantime, lightly brown the bacon pieces over medium heat in a small frying pan.  When you remove the chicken and rice from the oven, check the chicken to make sure it is cooked through (I like to use a meat thermometer for this).  Then, sprinkle with the shredded cheese and the browned bacon pieces.  Return to the oven for about 5-7 minutes so that the cheese melts and bubbles.  Serve hot.  Yield 4-6 servings

This is a deliciously tender and flavorful muffin studded with rich chocolate chips. I made up this recipe for the little cafe. It is already a favorite with my dad, who makes sure to pick up extras every time he comes by!

Buttermilk Chocolate Chip Muffins

2 cups flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla
1/2 cup vegetable oil
1/2 cup whipping cream, beaten until soft peaks form
1 cup semisweet chocolate chips

Preheat your oven to 425 degrees. Grease muffin pans or line with paper liners, and set aside.

Combine the dry ingredients well, and set aside. In a smaller bowl, combine the egg, buttermilk, and oil, mixing well.

Use a spoon to make a well in the center of the dry ingredients. Then pour the liquid ingredients into the well.

Use the spoon to stir together JUST until the dry ingredients are almost moistened. Gently fold in the whipped cream.

Finally, fold in the chocolate chips, being careful not to over-mix.

Fill the muffin cups about 2/3 of the way full. Bake for 18-20 minutes, until the tops are lightly golden brown. Remove to racks and cool.