Kickstart your culinary adventure with these 22 incredible Miss Brown recipes that have become family favorites across North America! From comforting weeknight dinners to irresistible desserts, each dish delivers that perfect blend of flavor and simplicity that keeps everyone coming back for more. Get ready to discover your new go-to meals—let’s dive into these delicious creations!
Miss Brown’s Famous Southern Fried Chicken
Oh, you’re in for a treat with this crispy, soul-satisfying classic. It’s the kind of fried chicken that brings everyone to the table with its golden crust and juicy interior. Perfect for Sunday dinners or any day you need a little comfort.
Ingredients
– 4 lbs chicken pieces (bone-in, skin-on for best flavor)
– 2 cups buttermilk (for tenderizing)
– 2 cups all-purpose flour (or gluten-free blend)
– 1 tbsp paprika (adds color and mild heat)
– 1 tbsp garlic powder (for savory depth)
– 1 tbsp onion powder (enhances flavor)
– 2 tsp salt (adjust to taste)
– 1 tsp black pepper (freshly ground if possible)
– 1/2 tsp cayenne pepper (optional, for heat)
– 2 cups vegetable oil (or any neutral oil, for frying)
Instructions
1. In a large bowl, combine the chicken pieces and buttermilk, ensuring all pieces are fully submerged, and refrigerate for at least 4 hours or overnight to tenderize the meat.
2. In another bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until evenly combined for the coating.
3. Remove the chicken from the buttermilk, allowing excess to drip off, but do not shake off too much—this helps the flour adhere better.
4. Dredge each chicken piece in the flour mixture, pressing firmly to ensure a thick, even coating on all sides.
5. Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F, using a thermometer for accuracy to avoid burning.
6. Carefully place the chicken pieces in the hot oil in a single layer, working in batches to avoid overcrowding, which ensures even cooking and crispiness.
7. Fry for 12-15 minutes per side, turning once with tongs, until the crust is deep golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
8. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and keep it crispy, rather than letting it sit on paper towels which can make it soggy.
9. Let it rest for 5-10 minutes before serving to allow the juices to redistribute for maximum flavor. Keep it warm in a 200°F oven if needed.
Kind of magic happens when you bite into that crunchy exterior giving way to succulent, well-seasoned meat. Serve it up with mashed potatoes and collard greens for a true Southern feast, or chop it into salads for a tasty twist.
Delicious Miss Brown’s Homemade Mac and Cheese
Now, nothing beats a cozy bowl of homemade mac and cheese, and this version from Delicious Miss Brown is pure comfort food magic. You’ll love how creamy and cheesy it turns out—perfect for a weeknight dinner or a potluck hit.
Ingredients
– 1 lb elbow macaroni (or any short pasta)
– 4 tbsp unsalted butter (for richness)
– 1/4 cup all-purpose flour (to thicken the sauce)
– 4 cups whole milk (warmed for smoother blending)
– 2 cups shredded sharp cheddar cheese (freshly shredded melts better)
– 1 cup shredded Gruyère cheese (adds a nutty flavor)
– 1/2 tsp paprika (for a hint of smokiness)
– 1/2 tsp garlic powder (adjust to preference)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– 1/2 cup panko breadcrumbs (for a crispy topping)
– 2 tbsp grated Parmesan cheese (optional, for extra crunch)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the elbow macaroni and cook for 8-10 minutes, stirring occasionally, until al dente (it should still have a slight bite).
4. Drain the pasta in a colander and set it aside; do not rinse to help the sauce cling better.
5. In the same pot, melt the unsalted butter over medium heat until bubbly.
6. Whisk in the all-purpose flour and cook for 1-2 minutes until golden to make a roux, stirring constantly to avoid burning.
7. Gradually pour in the whole milk, whisking continuously to prevent lumps from forming.
8. Cook the mixture for 3-5 minutes, stirring often, until it thickens and coats the back of a spoon.
9. Reduce the heat to low and stir in the shredded sharp cheddar and Gruyère cheeses until fully melted and smooth.
10. Add the paprika, garlic powder, salt, and black pepper, stirring to combine evenly.
11. Fold the drained macaroni into the cheese sauce until well coated.
12. Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly.
13. In a small bowl, mix the panko breadcrumbs and grated Parmesan cheese, then sprinkle over the top for a crunchy layer.
14. Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the edges are bubbly.
15. Let it cool for 5 minutes before serving to allow the sauce to set slightly. Creamy and indulgent, this mac and cheese has a velvety texture with a crispy, golden top that’s utterly satisfying. Try serving it alongside a fresh salad or as a main dish—it’s sure to become a family favorite.
Miss Brown’s Sweet Potato Pie with a Twist
Unbelievably good doesn’t even begin to describe this pie. You’ll love how the sweet potatoes blend with those special spices, creating a dessert that’s both comforting and exciting. It’s the perfect treat for any gathering or just a cozy night in.
Ingredients
- 2 cups mashed sweet potatoes (canned or freshly boiled and mashed)
- 1 cup granulated sugar (adjust for sweetness preference)
- 1/2 cup unsalted butter, melted (or substitute with coconut oil for a dairy-free option)
- 2 large eggs, room temperature (for easier mixing)
- 1/2 cup evaporated milk (whole milk works too, but evaporated adds creaminess)
- 1 tsp vanilla extract (use pure for best flavor)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (freshly grated if possible)
- 1/4 tsp ground cloves
- 1/4 tsp salt (enhances all flavors)
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large mixing bowl, combine the mashed sweet potatoes and granulated sugar, stirring until smooth. Tip: If using canned sweet potatoes, drain them well to avoid excess moisture.
- Add the melted unsalted butter to the bowl and mix thoroughly to incorporate it evenly.
- Crack the 2 large eggs into the mixture one at a time, beating well after each addition to prevent lumps.
- Pour in the evaporated milk and vanilla extract, stirring until the mixture is fully blended and creamy.
- Sprinkle in the ground cinnamon, ground nutmeg, ground cloves, and salt, mixing until all spices are evenly distributed. Tip: Toasting spices lightly before adding can enhance their aroma.
- Place the unbaked 9-inch pie crust into a pie dish, pressing it gently to fit without stretching.
- Pour the sweet potato filling into the pie crust, spreading it out evenly with a spatula.
- Bake in the preheated oven at 350°F for 55-60 minutes, or until the center is set and a knife inserted comes out clean. Tip: Rotate the pie halfway through baking for even browning.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
Oh my, the texture is velvety smooth with a hint of spice that warms you up. Serve it chilled with a dollop of whipped cream or warm it slightly for a cozy dessert—either way, it’s a showstopper.
Savory Miss Brown’s Collard Greens with Smoked Turkey
You know those cozy Sunday dinners that just hit different? Savory Miss Brown’s collard greens with smoked turkey are exactly that—a soul-warming classic that’s easier than you think to whip up at home. Let’s get cooking!
Ingredients
– 2 lbs collard greens, stems removed and chopped (or sub kale for a twist)
– 1 lb smoked turkey wings or drumsticks (adds deep flavor without pork)
– 1 large yellow onion, diced (white onion works too)
– 3 cloves garlic, minced
– 4 cups chicken broth (low-sodium if preferred)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp apple cider vinegar (brightens the greens)
– 1 tsp red pepper flakes (adjust for spice level)
– 1 tsp salt (more to taste later)
– 1/2 tsp black pepper
Instructions
1. In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and sauté until translucent, 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant—don’t let it brown!
4. Place 1 lb smoked turkey in the pot and pour in 4 cups chicken broth, scraping any browned bits from the bottom for extra flavor.
5. Bring the broth to a boil, then reduce heat to low, cover, and simmer for 45 minutes to tenderize the turkey and infuse the broth.
6. Remove the turkey with tongs, let it cool slightly, then shred the meat off the bones and discard the bones.
7. Tip: Save time by using pre-shredded turkey, but homemade adds richer depth.
8. Return the shredded turkey to the pot and add 2 lbs chopped collard greens in batches, stirring until wilted.
9. Stir in 1 tbsp apple cider vinegar, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
10. Cover and simmer on low heat for 1 hour, stirring every 20 minutes to prevent sticking.
11. Tip: For tender greens, avoid lifting the lid too often to retain steam.
12. After 1 hour, uncover and cook for another 15-20 minutes until the liquid reduces slightly and greens are very tender.
13. Tip: Taste and adjust salt or spice now—collards can handle bold seasoning!
14. Remove from heat and let rest for 5 minutes before serving.
Now, these greens are silky with a smoky kick from the turkey, and they’re perfect ladled over creamy grits or alongside cornbread for soaking up every last drop of that potlikker. Trust me, you’ll want seconds!
Miss Brown’s Hearty Beef Stew for Cold Nights
A cold night just begs for something warm and comforting, doesn’t it? You know, that kind of meal that fills your kitchen with amazing smells and warms you right up from the inside out. This beef stew is exactly that—hearty, simple, and totally satisfying.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes (trim excess fat for better texture)
- 2 tbsp olive oil (or any neutral oil you have on hand)
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium if you prefer to control salt)
- 1 cup red wine (a dry variety like Cabernet works well, or substitute with extra broth)
- 3 large carrots, peeled and cut into 1/2-inch rounds
- 2 large potatoes, peeled and cut into 1-inch cubes (Yukon Gold hold their shape nicely)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste (start with 1 tsp salt and 1/2 tsp pepper, adjust later)
- 2 tbsp all-purpose flour (for thickening, or use cornstarch for gluten-free)
- 1 cup frozen peas (adds a pop of color and sweetness)
Instructions
- Pat the beef cubes dry with paper towels—this helps them brown better instead of steaming.
- Season the beef all over with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- Add the beef in a single layer, working in batches if needed to avoid crowding, and sear for 3-4 minutes per side until deeply browned.
- Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium and add the diced onion to the same pot, scraping up any browned bits with a wooden spoon.
- Cook the onion for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
- Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook off the raw taste.
- Pour in the red wine, stirring to combine and scrape up any remaining bits from the bottom of the pot.
- Let the wine simmer for 2-3 minutes until reduced by about half.
- Return the browned beef and any accumulated juices to the pot.
- Add the beef broth, dried thyme, and bay leaf, stirring to combine.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes.
- Add the carrots and potatoes, submerging them in the liquid.
- Cover and continue simmering for another 30-40 minutes, until the vegetables are tender when pierced with a fork.
- Stir in the frozen peas and cook for 5 more minutes just to heat through.
- Remove the bay leaf and taste the stew, adding more salt or pepper if needed.
You’ll love how the beef becomes melt-in-your-mouth tender and the broth thickens into a rich, savory gravy. Try serving it over a slice of crusty bread or with a sprinkle of fresh parsley for a cozy, complete meal that’s perfect for chilly evenings.
Delicious Miss Brown’s Cornbread Dressing
Just imagine the smell of warm cornbread and savory herbs filling your kitchen—it’s pure comfort in a baking dish. You’re going to love how this dressing brings cozy Southern vibes to your table, with a golden top and fluffy interior that’s perfect for any gathering. It’s the kind of side dish that steals the show without any fuss.
Ingredients
– 4 cups crumbled cornbread (use day-old for better texture, or bake fresh and cool completely)
– 1 cup chopped celery (about 2 stalks, finely diced for even distribution)
– 1 cup chopped onion (yellow or white, for a sweet base flavor)
– 2 large eggs (beaten, to bind everything together)
– 2 cups chicken broth (low-sodium, or vegetable broth for a vegetarian option)
– 4 tbsp unsalted butter (melted, or substitute with olive oil for a lighter version)
– 1 tsp dried sage (crushed between fingers to release more flavor, or use fresh if available)
– 1/2 tsp black pepper (freshly ground, adjust to your preference)
– 1/2 tsp salt (or to taste, depending on broth saltiness)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
2. In a large skillet over medium heat, melt 2 tbsp of butter and sauté the chopped celery and onion for 5-7 minutes until softened and translucent, stirring occasionally to avoid burning.
3. Tip: Don’t rush this step—cooking the veggies properly builds a flavorful foundation for the dressing.
4. In a large mixing bowl, combine the crumbled cornbread, sautéed celery and onion, beaten eggs, chicken broth, remaining 2 tbsp melted butter, dried sage, black pepper, and salt.
5. Gently fold everything together with a spatula until well mixed, but avoid overmixing to keep the texture light and airy.
6. Tip: If the mixture seems too dry, add a splash more broth; it should be moist but not soupy.
7. Transfer the mixture to the greased baking dish and spread it evenly with the back of a spoon.
8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Tip: For an extra crispy top, broil for the last 2-3 minutes, but watch closely to prevent burning.
10. Remove from the oven and let it rest for 5-10 minutes before serving to allow it to set properly. Key to this dressing is its moist, tender crumb with a slight crispness on top, thanks to the cornbread base. The sage and butter meld into a savory, herbaceous flavor that pairs wonderfully with roasted meats or a simple green salad. Try serving it warm with a drizzle of gravy or alongside holiday favorites for a comforting twist.
Miss Brown’s Spicy Shrimp and Grits
Dive into a Southern classic that’s perfect for any time of day—this spicy shrimp and grits dish brings bold flavors and creamy comfort together in one bowl. You’ll love how the heat from the spices balances with the richness of the grits, making it a crowd-pleaser for brunch or dinner. It’s surprisingly easy to whip up, even on a busy weeknight.
Ingredients
– 1 cup stone-ground grits (for the creamiest texture)
– 4 cups water
– 1 tsp salt (adjust to taste)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 1 small onion, diced
– 1 bell pepper, diced (any color works)
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cayenne pepper (reduce for less heat)
– 1/2 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 2 tbsp butter
– Fresh parsley for garnish (optional)
Instructions
1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until grits are thick and tender.
4. Tip: For extra creamy grits, stir frequently to avoid sticking to the bottom of the pan.
5. While grits cook, pat 1 lb of shrimp dry with paper towels to ensure a good sear.
6. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
7. Add shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and opaque.
8. Remove shrimp from skillet and set aside on a plate.
9. In the same skillet, add diced onion and bell pepper, sautéing for 5 minutes until softened.
10. Stir in minced garlic and cook for 1 minute until fragrant.
11. Sprinkle in 1 tsp paprika and 1/2 tsp cayenne pepper, stirring to coat the vegetables.
12. Tip: Toast the spices briefly to deepen their flavor before adding other ingredients.
13. Return shrimp to the skillet and toss to combine with the vegetable mixture.
14. Pour in 1/2 cup heavy cream and bring to a gentle simmer for 2 minutes to thicken slightly.
15. Once grits are done, remove from heat and stir in 1/2 cup shredded cheddar cheese and 2 tbsp butter until melted and smooth.
16. Season grits with 1 tsp salt, tasting and adjusting as needed.
17. Tip: Let grits rest for 2 minutes off heat to absorb flavors fully before serving.
18. Divide creamy grits into bowls, top with the spicy shrimp mixture, and garnish with fresh parsley if desired.
Just served, this dish boasts a luscious, velvety texture from the grits contrasted with the tender, slightly firm shrimp. The spice level kicks in gradually, making it addictive without overwhelming the palate. For a fun twist, try topping it with a fried egg or serving it alongside crispy bacon for extra crunch.
Miss Brown’s Classic Buttermilk Biscuits
There’s nothing quite like the smell of warm, flaky biscuits fresh from the oven. You know the ones—golden brown, buttery, and perfect for slathering with jam or sopping up gravy. Miss Brown’s classic version is a foolproof favorite that’ll have you feeling like a Southern baker in no time.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 3/4 cup cold buttermilk
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.
3. Add 1/2 cup cold cubed butter to the flour mixture.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining—this creates flaky layers.
5. Pour in 3/4 cup cold buttermilk and stir gently with a fork until the dough just comes together; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half, then pat it out again to 1-inch thickness; repeat this folding process once more for extra flakiness.
8. Use a floured 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
9. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake for 12–15 minutes, or until the tops are golden brown and the biscuits have puffed up beautifully.
11. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Light and airy with a tender crumb, these biscuits have a subtle tang from the buttermilk that pairs wonderfully with sweet or savory toppings. Try splitting them warm and stuffing them with crispy bacon and a drizzle of honey for a next-level breakfast sandwich.
Miss Brown’s Rich and Creamy Banana Pudding
Finally, you know those desserts that just hit different? This banana pudding is creamy, dreamy, and totally worth the little bit of effort. Trust me, it’s a crowd-pleaser every single time.
Ingredients
– 3 ripe bananas, sliced (they should have some brown spots for sweetness)
– 1 (14 oz) can sweetened condensed milk (don’t shake it—just open and pour)
– 1 (8 oz) package cream cheese, softened (leave it out for 30 minutes to make mixing easier)
– 1 (5.1 oz) box instant vanilla pudding mix (any brand works fine)
– 2 cups cold whole milk (the colder, the better for thickening)
– 1 (8 oz) container frozen whipped topping, thawed (like Cool Whip)
– 1 (11 oz) box vanilla wafer cookies (Nilla Wafers are classic)
Instructions
1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 1 minute until smooth and no lumps remain.
2. Pour in the sweetened condensed milk and beat on low speed for 30 seconds until fully combined—scrape down the sides of the bowl with a spatula to incorporate everything.
3. Tip: If the cream cheese isn’t fully softened, microwave it for 10-15 seconds to avoid chunks in your pudding.
4. Add the cold milk and instant pudding mix to the bowl, then whisk vigorously by hand for 2 minutes until the mixture thickens and no dry spots are visible.
5. Gently fold in the thawed whipped topping with a spatula until just blended—overmixing can deflate it and make the pudding less fluffy.
6. In a 9×13 inch baking dish, arrange a single layer of vanilla wafer cookies to cover the bottom completely.
7. Top the cookies with half of the sliced bananas, spreading them evenly across the layer.
8. Pour half of the pudding mixture over the bananas and use the spatula to smooth it into an even layer.
9. Tip: For neat layers, spread the pudding gently to avoid disturbing the cookies underneath.
10. Repeat the layers: add another layer of cookies, then the remaining bananas, and finish with the rest of the pudding.
11. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or up to overnight, to let the flavors meld and the cookies soften.
12. Tip: Chilling it longer makes it even creamier, so if you have time, let it sit for 8 hours.
13. Before serving, you can top with extra cookies or banana slices for a pretty presentation.
Creamy and indulgent, this pudding has a smooth texture with soft cookies and bursts of banana in every bite. Serve it chilled straight from the fridge, or get fancy by layering it in individual jars for a portable treat at picnics or parties.
Miss Brown’s Fluffy Pancakes with Maple Syrup
Hey, you know those lazy weekend mornings when nothing hits the spot like a stack of warm, fluffy pancakes? Well, Miss Brown’s recipe is about to become your new go-to—it’s simple, reliable, and totally crave-worthy.
Ingredients
– 1 cup all-purpose flour (spoon and level for accuracy)
– 2 tbsp granulated sugar (adjust to taste)
– 2 tsp baking powder (for maximum fluffiness)
– 1/2 tsp salt (enhances flavor)
– 1 cup whole milk (or any milk you prefer)
– 1 large egg (room temperature blends easier)
– 2 tbsp unsalted butter, melted (or any neutral oil)
– 1 tsp vanilla extract (optional, but adds warmth)
– Maple syrup, for serving (warm it up for extra coziness)
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
2. In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined—lumps are okay to avoid overmixing.
4. Let the batter rest for 5 minutes at room temperature to allow the baking powder to activate for fluffier pancakes.
5. Heat a non-stick skillet or griddle over medium heat (350°F if using a thermometer) and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake, spacing them apart to prevent sticking.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
8. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
9. Repeat with the remaining batter, greasing the skillet as needed between batches.
10. Serve the pancakes immediately with warm maple syrup drizzled over the top.
Golden and tender, these pancakes have a light, airy texture that soaks up syrup perfectly. Try topping them with fresh berries or a dollop of whipped cream for a fun twist—they’re just begging to be devoured straight off the griddle!
Miss Brown’s Slow Cooker Pulled Pork
Gosh, you won’t believe how easy this slow cooker pulled pork is—just set it and forget it for the most tender, flavorful meat that practically shreds itself. Perfect for busy weeknights or feeding a crowd without any fuss.
Ingredients
– 4 lbs pork shoulder, trimmed of excess fat (or use pork butt for more richness)
– 1 cup ketchup (use your favorite brand for best flavor)
– 1/2 cup apple cider vinegar (adds a nice tang)
– 1/4 cup brown sugar, packed (light or dark works)
– 2 tbsp Worcestershire sauce (for depth)
– 1 tbsp smoked paprika (gives that smoky flavor without a grill)
– 1 tsp garlic powder (or minced fresh garlic for more punch)
– 1 tsp onion powder (or finely chopped onion)
– 1 tsp salt (adjust based on your preference)
– 1/2 tsp black pepper (freshly ground is best)
– 1/2 tsp cayenne pepper (omit if you don’t like heat)
Instructions
1. Pat the pork shoulder dry with paper towels to help the seasoning stick better.
2. In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until fully combined.
3. Place the pork shoulder in the slow cooker, fat side up to keep it moist during cooking.
4. Pour the sauce mixture evenly over the pork, covering all sides.
5. Cover the slow cooker with its lid and cook on low heat for 8 hours, or until the pork is fork-tender and easily shreds.
6. Carefully remove the pork from the slow cooker using tongs and place it on a cutting board.
7. Use two forks to shred the pork into bite-sized pieces, discarding any large fat pockets.
8. Return the shredded pork to the slow cooker and stir it into the remaining sauce.
9. Let it sit for 10 minutes on the warm setting to absorb the flavors before serving.
The pork turns out incredibly juicy with a perfect balance of sweet and tangy notes from the sauce—pile it high on buns for classic sandwiches, or try it over rice or in tacos for a fun twist.
Miss Brown’s Cheesy Garlic Bread
Just imagine pulling apart warm, cheesy garlic bread that’s crispy on the outside and soft inside. You’ll love Miss Brown’s version—it’s perfect for sharing with friends or enjoying solo. Let’s get baking!
Ingredients
– 1 loaf Italian bread (about 16 oz, or use French bread for a crispier crust)
– 1/2 cup unsalted butter, softened (or salted butter, but reduce added salt)
– 4 cloves garlic, minced (about 2 tbsp, or use pre-minced for convenience)
– 1/4 cup fresh parsley, chopped (or 1 tbsp dried parsley)
– 1/2 tsp salt (adjust to taste, especially if using salted butter)
– 1/4 tsp black pepper (freshly ground preferred for better flavor)
– 2 cups shredded mozzarella cheese (or a mix with provolone for extra meltiness)
– 1/4 cup grated Parmesan cheese (the real stuff, not canned, for sharper taste)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
2. Slice the Italian bread in half lengthwise to create two even halves for topping.
3. In a medium bowl, combine the softened butter, minced garlic, chopped parsley, salt, and black pepper, mixing until fully incorporated for even flavor distribution.
4. Spread the garlic butter mixture evenly over the cut sides of both bread halves, covering all surfaces to prevent dry spots.
5. Sprinkle the shredded mozzarella cheese uniformly over the buttered bread halves, ensuring full coverage for a cheesy finish.
6. Top with the grated Parmesan cheese, adding an extra layer of flavor and crispiness when baked.
7. Place the prepared bread halves on a baking sheet, cut side up, to catch any drips and promote even cooking.
8. Bake in the preheated oven for 12-15 minutes, or until the cheese is fully melted and bubbly with golden edges.
9. Switch the oven to broil on high for 1-2 minutes to brown the top slightly, watching closely to avoid burning.
10. Remove from the oven and let cool for 2-3 minutes before slicing into pieces for easier handling.
Golden and irresistible, this bread boasts a crispy, buttery crust with a gooey, cheesy interior that’s packed with garlicky goodness. Serve it alongside pasta or soup for a comforting meal, or enjoy it as a standalone snack—it’s always a crowd-pleaser!
Miss Brown’s Refreshing Sweet Tea
Sometimes you just need that perfect glass of sweet tea to beat the summer heat. You know, the kind that hits all the right notes—not too sweet, not too weak, just pure refreshment. Miss Brown’s version is exactly that, and it’s easier to make than you might think.
Ingredients
– 4 cups water (filtered for best flavor)
– 3 family-sized tea bags (or 6 regular-sized, black tea preferred)
– 1 cup granulated sugar (adjust to your sweetness preference)
– 1/4 tsp baking soda (optional, reduces bitterness)
– Ice cubes (for serving, as much as you like)
– Lemon slices (for garnish, optional but recommended)
Instructions
1. Pour 4 cups of water into a medium saucepan and place it over high heat.
2. Bring the water to a rolling boil, which should take about 5-7 minutes—you’ll see large bubbles breaking the surface.
3. Remove the saucepan from the heat immediately to avoid over-boiling, which can make the tea taste flat.
4. Add 3 family-sized tea bags to the hot water, ensuring they’re fully submerged for even steeping.
5. Let the tea steep for exactly 5 minutes—set a timer for the perfect strength without bitterness.
6. After steeping, remove and discard the tea bags, gently squeezing them to extract all flavor without pressing too hard.
7. Stir in 1 cup of granulated sugar until it’s completely dissolved, which takes about 1-2 minutes of mixing.
8. Add 1/4 tsp baking soda if using; it neutralizes tannins for a smoother taste without altering sweetness.
9. Allow the tea to cool to room temperature for about 30-45 minutes, speeding it up by placing the saucepan in an ice bath if desired.
10. Transfer the cooled tea to a pitcher and refrigerate for at least 2 hours until thoroughly chilled.
11. Serve over ice cubes in glasses, garnishing with lemon slices for a zesty twist.
Oh, the result is just what you crave—crisp, lightly sweet, and incredibly smooth with no harsh aftertaste. Pour it over plenty of ice for that classic Southern chill, or mix in some fresh mint or peaches for a fun twist that’ll make it your new go-to drink.
Miss Brown’s Decadent Chocolate Cake
Craving something rich and chocolatey? You’re in for a treat with this moist, fudgy cake that’s perfect for any occasion. It’s surprisingly easy to make and guaranteed to satisfy your sweet tooth.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder (use natural, not Dutch-process)
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 2 large eggs, at room temperature (for better emulsification)
– 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tbsp vinegar)
– ½ cup vegetable oil (or any neutral oil like canola)
– 2 tsp vanilla extract
– 1 cup boiling water (helps bloom the cocoa)
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and mix on medium speed for 2 minutes until fully combined and smooth.
4. Carefully pour in the boiling water and stir by hand until the batter is thin and uniform—it will be runny, but that’s normal for a moist cake.
5. Divide the batter evenly between the prepared pans and tap them lightly on the counter to remove any air bubbles.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Great for layering with frosting or enjoying plain, this cake boasts a deep chocolate flavor and tender crumb. Serve it warm with a scoop of ice cream for an extra indulgent dessert, or slice it up for a cozy afternoon snack.
Miss Brown’s Zesty Lemon Pepper Wings
Finally, you know those days when you just crave something crispy, tangy, and totally satisfying? These lemon pepper wings hit all the right notes, with a zesty kick that’s perfect for game night or a casual dinner. They’re super easy to whip up and guaranteed to disappear fast!
Ingredients
– 2 lbs chicken wings, split into drumettes and flats (pat dry for crispiness)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp lemon pepper seasoning (adjust for more zest)
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 cup fresh lemon juice (about 2 lemons, for brightness)
– 2 tbsp unsalted butter, melted (adds richness)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, toss the chicken wings with olive oil until evenly coated for better browning.
3. Sprinkle the lemon pepper seasoning, garlic powder, and salt over the wings, mixing thoroughly to ensure every piece is seasoned.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between them for even cooking.
5. Bake for 40-45 minutes, flipping the wings halfway through, until the skin is golden brown and crispy.
6. While the wings bake, whisk together the fresh lemon juice and melted butter in a small bowl for the sauce.
7. Remove the wings from the oven and immediately toss them in the lemon-butter sauce until fully coated.
8. Serve hot straight from the bowl for the best flavor.
Out of the oven, these wings boast a crackly exterior with juicy meat inside, thanks to the high heat. The lemon pepper brings a punchy, aromatic flavor that’s balanced by the buttery sauce—try serving them with celery sticks and a cool dip to cut through the zest!
Miss Brown’s Comforting Chicken and Dumplings
Nothing says comfort like a big bowl of chicken and dumplings on a chilly day. You’ll love how this recipe comes together with simple ingredients, and it’s perfect for using up leftover chicken too.
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large onion, diced
– 3 carrots, sliced into rounds
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 6 cups chicken broth (low-sodium preferred)
– 4 cups shredded cooked chicken
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup milk
– 2 tbsp unsalted butter
– 1/2 cup frozen peas
– Fresh parsley for garnish (optional)
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add diced onion, sliced carrots, and diced celery, sautéing for 8 minutes until vegetables soften.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in 6 cups chicken broth and bring to a boil, then reduce heat to a simmer for 10 minutes.
5. Add 4 cups shredded cooked chicken and 1/2 cup frozen peas, simmering for 5 more minutes.
6. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
7. Mix in 1/2 cup milk and 2 tbsp melted unsalted butter until a shaggy dough forms (tip: don’t overmix to keep dumplings tender).
8. Drop tablespoon-sized portions of dough into the simmering broth, spacing them evenly.
9. Cover the pot and simmer for 15 minutes without lifting the lid (tip: this ensures fluffy dumplings).
10. Check that dumplings are cooked through by inserting a toothpick—it should come out clean.
11. Ladle into bowls and garnish with fresh parsley if desired (tip: let it sit for 5 minutes off heat to thicken slightly).
Hearty and satisfying, this dish boasts tender dumplings that soak up the rich broth, with savory chicken and sweet peas in every bite. Try serving it with a side of crusty bread for dipping, or add a dash of hot sauce if you like a little kick.
Miss Brown’s Fresh Garden Salad with Homemade Dressing
Kicking off your summer meals just got easier with this vibrant salad! You’ll love how the crisp veggies mingle with that tangy homemade dressing. It’s perfect for those hot days when you want something light but satisfying.
Ingredients
– 4 cups mixed greens (like romaine or butter lettuce)
– 1 cup cherry tomatoes, halved (they burst with sweetness)
– 1/2 cucumber, sliced (peel if you prefer)
– 1/4 red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp red wine vinegar (apple cider vinegar works too)
– 1 tsp Dijon mustard (adds a nice zing)
– 1/2 tsp honey (adjust for sweetness)
– Salt and pepper (start with a pinch each)
Instructions
1. Wash and dry the mixed greens thoroughly using a salad spinner to avoid soggy leaves.
2. Halve the cherry tomatoes and place them in a large bowl.
3. Slice the cucumber into thin rounds and add to the bowl.
4. Thinly slice the red onion and submerge in cold water for 5 minutes to reduce sharpness, then drain and add.
5. In a small jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
6. Secure the jar lid tightly and shake vigorously for 30 seconds until the dressing is emulsified and smooth.
7. Pour the dressing over the salad ingredients in the bowl.
8. Toss everything gently with salad tongs for about 1 minute to coat evenly without crushing the veggies.
9. Serve immediately on plates or in bowls.
So refreshing with that crisp crunch from the greens and a zesty kick from the dressing! Try topping it with grilled chicken or crumbled feta for a heartier twist—it’s totally customizable to your taste.
Miss Brown’s Spicy Jambalaya
Brace yourself for a flavor explosion that’ll have your taste buds dancing! This spicy jambalaya brings the heart of Southern cooking right to your kitchen, with just enough kick to keep things interesting without overwhelming the senses. You’re about to create a one-pot wonder that’s perfect for feeding a crowd or meal prepping for the week.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb andouille sausage, sliced into rounds
– 1 large onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 tbsp Cajun seasoning (adjust for spice preference)
– 1 tsp smoked paprika
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth
– 1 lb raw shrimp, peeled and deveined
– 2 green onions, sliced (for garnish)
– Hot sauce (optional, for serving)
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1 lb sliced andouille sausage and cook for 5-6 minutes, stirring occasionally, until browned on both sides.
3. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. Add 1 diced onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot.
5. Sauté vegetables for 6-7 minutes, stirring frequently, until softened and onions are translucent.
6. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Stir in 1 tbsp Cajun seasoning and 1 tsp smoked paprika, coating the vegetables evenly.
8. Pour in 1 can undrained diced tomatoes and scrape any browned bits from the bottom of the pot.
9. Add 1 cup rinsed long-grain white rice and stir to combine with the vegetable mixture.
10. Pour in 2 cups chicken broth and bring to a boil.
11. Reduce heat to low, cover the pot, and simmer for 20 minutes without stirring.
12. Uncover and arrange 1 lb raw shrimp in a single layer over the rice mixture.
13. Return the cooked sausage to the pot, distributing it evenly.
14. Cover and cook for 5-7 minutes until shrimp are pink and opaque.
15. Remove from heat and let stand covered for 5 minutes to allow rice to absorb remaining liquid.
16. Fluff gently with a fork and garnish with 2 sliced green onions.
This jambalaya delivers perfectly tender rice that soaks up all the spicy, smoky flavors from the sausage and seasonings. The shrimp add a sweet contrast to the heat, making every bite balanced and satisfying. Try serving it with crusty bread to sop up the delicious juices, or top with extra hot sauce if you’re feeling brave!
Miss Brown’s Homemade Peach Cobbler
Now, nothing beats a warm, gooey peach cobbler on a summer day—it’s like a hug in a baking dish. You’ll love how simple this recipe is, with juicy peaches and a buttery topping that crisps up just right. Let’s get baking and fill your kitchen with those cozy vibes!
Ingredients
– 4 cups sliced fresh peaches (about 4-5 medium peaches, peeled and pitted for best texture)
– 1 cup granulated sugar (adjust to taste if peaches are very sweet)
– 1/2 cup unsalted butter (melted, or use salted butter and reduce added salt)
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 2 tsp baking powder (ensure it’s fresh for good rise)
– 1/2 tsp salt (or skip if using salted butter)
– 1 cup whole milk (room temperature helps with mixing)
– 1 tsp vanilla extract (pure extract for better flavor)
– 1/2 tsp ground cinnamon (optional, for extra warmth)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
2. Grease a 9×13 inch baking dish lightly with butter or non-stick spray to prevent sticking.
3. In a large bowl, toss the sliced peaches with 1/2 cup of the sugar until evenly coated.
4. Spread the sugared peaches evenly in the prepared baking dish in a single layer.
5. In a separate bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt until well combined.
6. Tip: Sift the dry ingredients if you have a sifter to avoid lumps in the batter.
7. Pour in the melted butter, milk, and vanilla extract into the dry ingredients.
8. Stir gently with a spatula until just combined; avoid overmixing to keep the topping tender.
9. Dollop the batter evenly over the peaches in the baking dish, covering them as much as possible.
10. Sprinkle the top with cinnamon if using, for a fragrant, spiced finish.
11. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and a toothpick inserted comes out clean.
12. Tip: Place a baking sheet underneath to catch any drips and make cleanup easier.
13. Remove from the oven and let it cool on a wire rack for at least 10 minutes before serving.
14. Tip: For extra crispness, broil for 1-2 minutes at the end, but watch closely to avoid burning.
The cobbler emerges with a tender, cake-like topping that soaks up the sweet peach juices, creating a perfect balance of textures. Serve it warm with a scoop of vanilla ice cream for that classic contrast, or enjoy it solo for a homely treat that’s pure comfort.
Miss Brown’s Crispy Fried Catfish
Aren’t you craving that perfect crispy, golden catfish? This recipe delivers that satisfying crunch with juicy, flaky fish inside—it’s easier than you think to make at home!
Ingredients
– 4 catfish fillets (about 6 oz each, pat dry with paper towels)
– 1 cup buttermilk (for tenderizing, or substitute with milk + 1 tbsp lemon juice)
– 1 cup cornmeal (fine grind works best for even coating)
– 1/2 cup all-purpose flour
– 1 tsp paprika (adds color and mild smokiness)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper (adjust for spice level)
– 1 tsp salt
– 1/2 tsp black pepper
– Vegetable oil for frying (about 2 cups, or enough for 1-inch depth in skillet)
Instructions
1. In a shallow dish, pour the buttermilk and place the catfish fillets in it, ensuring they are fully submerged.
2. Let the fillets soak in the buttermilk for 15 minutes at room temperature to tenderize them.
3. In another shallow dish, whisk together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
4. Remove one fillet from the buttermilk, allowing excess to drip off.
5. Dredge the fillet in the cornmeal mixture, pressing gently to coat both sides evenly.
6. Place the coated fillet on a wire rack and repeat with the remaining fillets.
7. Let the coated fillets rest for 5 minutes to help the coating adhere better during frying.
8. In a large skillet, heat the vegetable oil to 350°F over medium-high heat, using a thermometer for accuracy.
9. Carefully place 2 fillets in the hot oil, avoiding overcrowding to maintain oil temperature.
10. Fry for 3-4 minutes per side until golden brown and crispy.
11. Use a slotted spatula to transfer the fried fillets to a paper towel-lined plate to drain excess oil.
12. Repeat the frying process with the remaining fillets, checking oil temperature stays at 350°F.
Heavenly crispy on the outside and tender inside, this catfish pairs perfectly with a squeeze of lemon or a side of coleslaw for a Southern-style meal that’ll have everyone asking for seconds!
Miss Brown’s Warm Apple Pie with Cinnamon
Ugh, is there anything better than the smell of warm apple pie filling your kitchen? You’re about to make a dessert that feels like a big, cozy hug. Let’s get baking!
Ingredients
– 1 9-inch pie crust, store-bought or homemade (thaw if frozen)
– 6 cups thinly sliced Granny Smith apples, about 6 medium (peeled and cored)
– 3/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 2 tbsp unsalted butter, cut into small pieces (cold)
– 1 large egg, beaten (for egg wash)
– 1 tbsp coarse sugar, for sprinkling (optional, for extra crunch)
Instructions
1. Preheat your oven to 375°F (190°C) and place a rack in the center position.
2. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt, tossing gently until the apples are evenly coated.
3. Tip: Let the apple mixture sit for 10 minutes to draw out juices, which helps prevent a soggy crust.
4. Roll out your pie crust and press it into a 9-inch pie dish, trimming any excess dough from the edges.
5. Pour the apple filling into the crust, spreading it out evenly, and dot the top with the pieces of cold butter.
6. Cover the filling with a second pie crust or create a lattice top, crimping the edges to seal them tightly.
7. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar if using.
8. Tip: Cut a few small slits in the top crust to allow steam to escape during baking.
9. Place the pie on a baking sheet to catch any drips and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
10. Tip: If the crust browns too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
11. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
Yum, this pie turns out with a flaky, buttery crust and a spiced apple filling that’s just the right balance of sweet and tart. Serve it warm with a scoop of vanilla ice cream for that classic à la mode experience, or enjoy a slice with a cup of coffee for the ultimate comfort treat.
Miss Brown’s Savory Meatloaf with Glaze
Sometimes you just need that classic comfort food that feels like a warm hug. Miss Brown’s savory meatloaf delivers exactly that with its rich flavor and perfect glaze. You’re going to love how simple this comes together for a satisfying weeknight dinner.
Ingredients
– 2 lbs ground beef (80/20 blend works best for moisture)
– 1 cup breadcrumbs (panko adds nice texture)
– 1 large onion, finely diced
– 2 cloves garlic, minced
– 2 large eggs
– 1/2 cup ketchup
– 1/4 cup milk
– 2 tbsp Worcestershire sauce
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, diced onion, minced garlic, eggs, 1/4 cup of the ketchup, milk, Worcestershire sauce, salt, and black pepper.
3. Mix everything together with your hands until just combined—overmixing can make the meatloaf tough.
4. Transfer the mixture to the prepared loaf pan and press it down evenly.
5. In a small bowl, whisk together the remaining 1/4 cup ketchup, brown sugar, and apple cider vinegar to make the glaze.
6. Spread the glaze evenly over the top of the meatloaf using a spoon or brush.
7. Bake in the preheated oven for 60-75 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
8. Let the meatloaf rest in the pan for 10 minutes before slicing—this helps the juices redistribute.
9. Carefully remove from the pan, slice, and serve warm.
Deliciously moist with a sweet-tangy glaze that caramelizes beautifully. The texture is firm yet tender, perfect alongside mashed potatoes or sliced for sandwiches the next day.
Conclusion
Simply put, these 22 Loraine Brown recipes are guaranteed crowd-pleasers that’ll spice up your meal rotation. We’d love to hear which dishes become your favorites—drop a comment below and share this roundup on Pinterest to spread the deliciousness!
