A regional specialty from my old stomping grounds. Also Kenneth's favorite pie, and possibly favorite dessert, in the known Universe. This makes a proper, wet-bottomed shoo-fly pie. A dry-bottomed shoo-fly pie is not only not as good, it is an Abomination before the Lord. I feel very strongly about this ( Read more... )

Our cornbread recipe, made with coarse polenta from our local Asian grocery ( Read more... )

This is not high-class food. If you are looking for high-class food, what are you doing reading this blog ( Read more... )

A comfort food from my childhood. My mother would heat up a can of cream of celery (or sometimes cream of mushroom) soup to pour over these, but they're good with gravy or even ketchup - or just as they are. This was originally a 1970s, stretch-out-the-meat sort of recipe from the back of the Bisquik box, adjusted for what is easily available in ( Read more... )

Recipe from the Pioneer Woman website

I'm serving it with couscous (cooked in chicken broth for a little extra flavor), salad, and steamed carrots.

WARNING: This is not a recipe for an authentic Italian pizza crust. It is, however, a yummy and not entirely unhealthy recipe for a hearty, Friday-evening family-dinner pizza crust ( Read more... )

It's also egg- and milk-free, if you're cooking for someone with allergies ( Read more... )