95 Recipes We Received from Southerners

From the Recipe Creator: I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.

From the Recipe Creator: I first learned the technique for baked ham with pineapple for a themed dinner my husband and I hosted. Since it is widely known as the symbol of hospitality, pineapple was the star ingredient on our menu and on this lovely baked ham. —JoAnn Fox, Johnson City, Tennessee

From the Recipe Creator: I am a healthy eater most of the time, but this apple spice cake is worth the splurge! Every year I treasure the opportunity to make my own birthday cake, and I choose this. You can add a cup of raisins to the batter before baking if you'd like. —Jennifer Owen, Louisville, Kentucky

From the Recipe Creator: I live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I’d try air-frying. I’m so glad I did—this Nashville hot chicken recipe is almost better than the original. —April Lane, Greeneville, Tennessee

From the Recipe Creator: This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee

From the Recipe Creator: This is a spiced-up version of my favorite corn chowder. The first time I added dumplings, my husband declared them awesome! —Shannon Kohn, Simpsonville, South Carolina

From the Recipe Creator: This deliciously different dessert, with a soft inside and a crumbly crust, is made in the slow cooker in jars instead of in the oven. When done, add final touches to the cooled shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: These sweet French doughnuts, inspired by the ones found in Cafe du Monde in New Orleans, are square instead of round and have no hole in the middle. They're a traditional part of breakfast in New Orleans. —Beth Dawson, Jackson, Louisiana

From the Recipe Creator: This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. —Pat Stewart, Canton, Georgia

From the Recipe Creator: Don't let the number of ingredients in this brisket sandwich recipe scare you; you probably have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. —Jane Guilbeau, New Orleans, Louisiana

From the Recipe Creator: My refreshing gazpacho is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. —Nicole Deelah, Nashville, Tennessee

From the Recipe Creator: Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. —Anne-Marie Nichols, Watkinsville, Georgia

From the Recipe Creator: This treat is one of my husband's favorites. I've been making these bars for many years, and we still can't get enough. I never mind making this recipe—it's about as easy as baking can be! —Judy Taylor, Shreveport, Louisiana

From the Recipe Creator: I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. —Iola Egle, Bella Vista, Arkansas

From the Recipe Creator: This is a unique but tasty version of huevos rancheros. It's similar to a cowboy hash, as the potatoes take the place of the corn tortillas. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: My family just can't get enough bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet-salty crunch! No peanut butter baking chips on hand? For a different flavor twist, swap in chocolate chips, then drizzle the warm muffins with chocolate syrup instead of caramel topping. —Shannon Kohn, Summerville, South Carolina

From the Recipe Creator: This yummy rice mixture is a delightful change from our traditional cornbread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth. —Linda Emery, Bearden, Arkansas

From the Recipe Creator: A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!—Jennifer Rodriguez, Midland, Texas

From the Recipe Creator: The delicious chili goes together in minutes and then cooks while you run errands. The only way to make it even better is to pour it over crisp french fries and sprinkle on cheese. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: I created this recipe after returning home from my travels and discovering I had little food in the house. I used ingredients that were already available in the refrigerator and pantry. —Allison Gapinski, Cary, North Carolina

From the Recipe Creator: My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.

From the Recipe Creator: This delightful pudding is always a treat and easy to whip up with pantry staples. I usually top it with M&M's. My husband prefers whipped topping, and our daughter loves to dip fresh strawberries in hers. —Carrina Cooper, McAlpin, Florida

From the Recipe Creator: Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. —Lauren Knoelke, Milwaukee, Wisconsin

From the Recipe Creator: This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. —Karen Holt, Rock Hill, South Carolina

From the Recipe Creator: My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas

From the Recipe Creator: At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake—I just changed a few things around! It keeps and travels well, so it’s perfect for taking to church dinners. And we love to share it with our son and grandchildren. —Doris Heath, Franklin, North Carolina

From the Recipe Creator: When there's no gravy with the meat, this dish is fabulous to serve in place of regular mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! —Cindy Stith, Wickliffe, Kentucky

From the Recipe Creator: My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida

From the Recipe Creator: During chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas

From the Recipe Creator: Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. —Terri Kirschner, Carlisle, Indiana

From the Recipe Creator: I tried this recipe for Thanksgiving. My husband is a picky eater, but he ate more of the stuffing than the turkey! If you have leftovers, top some with an over-easy egg for breakfast. —Adriana Torres, El Paso, Texas

From the Recipe Creator: Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina

From the Recipe Creator: Red raspberry preserves add a festive flair to these tender coconut drops. Perfect for potlucks and cookie exchanges, the shaped cookies never last long when I make them for my husband and two sons. —Ellen Marie Byler, Munfordville, Kentucky

From the Recipe Creator: I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? —Joann Belack, Bradenton, Florida

From the Recipe Creator: Is there a better place than Texas to find a fantastic barbecue sauce? That’s where this one is from—it’s my father-in-law’s own recipe. We have served it at many family reunions and think it’s the best! —Bobbie Morgan, Woodstock, Georgia

From the Recipe Creator: All my kids and grandkids absolutely love this sourdough stuffing, but especially my daughter-in-law Amber. I usually make a big batch at Thanksgiving so I will have leftovers for my husband. But this recipe is perfect for two. —Kathy Katz, Ocala, Florida

From the Recipe Creator: These 2-ingredient biscuits make a satisfying accompaniment to any meal. I never made biscuits until I tried this recipe, now my husband wants them all the time! —Diane Hixon, Niceville, Florida

From the Recipe Creator: My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better! —Karen Henson, St. Louis, Missouri

From the Recipe Creator: After my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner!. —Darla Andrews, Boerne, Texas

From the Recipe Creator: My husband was in the Air Force, so we've entertained guests all over the United States. I acquired this recipe while in California. It's one of my favorite special appetizers. —Sandra Twait, Tampa, Florida

From the Recipe Creator: I love to make this for my husband and myself to have on a cold night. It warms us right up! Greek yogurt can be substituted for the sour cream. —Meg Hilton, Atlanta, Georgia

From the Recipe Creator: Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. —Brad Moritz, Limerick, Pennsylvania

From the Recipe Creator: When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! —Lisa Bynum, Brandon, Mississippi

From the Recipe Creator: My husband loves this salad, especially during summer. He says he feels as if he’s eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. —Julie Cashion, Sanford, Florida

From the Recipe Creator: My sister-in-law shared this recipe with me when I first moved here. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and flavorful. I've passed it on to my children too.—Ruby Williams, Bogalusa, Louisiana

From the Recipe Creator: These banana chocolate chip muffins are one of the first things my husband gets hungry for when he’s home from deployment. I make sure to have the overripe bananas ready. They’re a family tradition. —Kimberly Duda, Sanford, North Carolina

From the Recipe Creator: My husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. —Cheryl Woodson, Liberty, Missouri

From the Recipe Creator: My Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up. —Ashli Kottwitz, Hermitage, Tennessee

From the Recipe Creator: My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it’s divine. It makes a great brunch dish for Christmas morning. —Sandie Heindel, Liberty, Missouri

From the Recipe Creator: Busy weeknights don't stop my husband from firing up the grill. This meal-in-one comes together fast. Try it with chimichurri and cotija cheese. —Naylet LaRochelle, Miami, Florida

From the Recipe Creator: When I created this dish I was thrilled that my husband enjoyed it so much. He normally prefers omelets for brunch, but devoured his first helping of these eggs, then asked for more. —Lisa Speer, Palm Beach, Florida

From the Recipe Creator: I could eat jalapeno poppers all day long, but who wants to say they had seven stuffed peppers for dinner? For this meal-in-one, I use poblanos for my husband and son, and hotter peppers for my daughter and me. —Sherri Jerzyk, Tucson, Arizona

From the Recipe Creator: My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. —Faith Stokes, Chickamauga, Georgia

From the Recipe Creator: These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama

From the Recipe Creator: I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. —Jenny Dubinsky, Inwood, West Virginia

From the Recipe Creator: This recipe was passed down to me by my mother-in-law. After a few tweaks, the onions are better than ever and, to my husband's disappointment, there are rarely any leftovers. They can easily be made ahead and reheated. —Sharon Gibson, Hendersonville, North Carolina

From the Recipe Creator: I had never made or eaten this dish before meeting my husband here in Kentucky. Now I make it at least once a week. I serve it with some homemade sweet cornbread. Delicious! —Christine Duffy, Sturgis, Kentucky

From the Recipe Creator: I created this recipe after returning home from a trip and finding little food in the house. I used ingredients already available in the refrigerator and pantry. My husband loves this pork dish because it's tasty, and I love it because it's easy. —Allison Gapinski, Cary, North Carolina

From the Recipe Creator: My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky

From the Recipe Creator: I developed this recipe one summer when my husband grew eggplant in the garden. I was thrilled when the parmigiana won high honors at a national beef contest. —Celeste Copper, Baton Rouge, Louisiana

From the Recipe Creator: I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. —Vickie Gibson, Gardendale, Alabama

From the Recipe Creator: My husband loves this casserole, so it never lasts too long in our house. Packed with black beans, cheese, tomatoes and southwestern flavor, it's an impressive-looking entree that's as simple as it is delicious. —Marsha Wills, Homosassa, Florida

From the Recipe Creator: Barbecued beef dip is a holiday staple in our house. My husband can't get enough! —Selena Swafford, Dalton, Georgia

From the Recipe Creator: There's nothing quite like cornbread dressing at Thanksgiving. —Drew Weeks, Edisto Island, South Carolina

From the Recipe Creator: My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma

From the Recipe Creator: My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won’t tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. —Elaine Carpenter, Horseshoe Bay, Texas

From the Recipe Creator: Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia

From the Recipe Creator: One day I wanted to serve zucchini as a side dish—but I didn't have the time to slice and deep-fry it. So I came up with these fritters instead! They go especially well with barbecued ribs or pork chops and corn on the cob. I'm an avid recipe clipper. I've also assisted at our church's Wednesday night suppers, cooking for as many as 125 people. —Mary Dixson, Catlin, Illinois

From the Recipe Creator: This hearty slow-cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. —Sue Call, Beech Grove, Indiana

From the Recipe Creator: Here’s a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. —Alex Muehl, Austin, Texas

From the Recipe Creator: My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. —Catherine Jensen, Blytheville, Arkansas

From the Recipe Creator: This recipe has evolved over the past eight years. After I added the thyme, ham and sour cream, my husband declared, “This is it!” I like to serve this rich, saucy entree with a salad and homemade French bread. —Hope Toole, Muscle Shoals, Alabama

From the Recipe Creator: I love filet mignon, but I'm not crazy about its price, so I came up with a recipe for more affordable beef tenderloin. Now I cook it once a week. My husband loves the leftovers, too. —Linda Flynn, Ellicott City, Maryland

From the Recipe Creator: This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri

From the Recipe Creator: When we were first married, my husband was in the Navy. Stationed in Puerto Rico, we had banana trees growing in our yard, so I found ways to use dozens of ripe bananas at a time. I made these banana squares often. They freeze well and make a great snack to have on hand when friends drop in for coffee. —Susan Miller, Raleigh, North Carolina

From the Recipe Creator: Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried! —Brenda Ryan, Marshall, Missouri

From the Recipe Creator: It's been 20 years now since I adapted this from a recipe for beef stew. We like it so much that, in all that time, I have never changed any ingredients or amounts - unless it was to double them! Our home's on a river, and my husband, our three boys and I enjoy camping and boating. — Valerie Jordan, Kingmont, West Virginia

From the Recipe Creator: Looking for a different treatment for cabbage? Try this spicy cheese-topped Cajun cabbage that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, but I also get rave reviews when I make it for company or church functions. —Bobbie Soileau, Opelousas, Louisiana

From the Recipe Creator: I'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. —Dolores Wilder, Texas City, Texas

From the Recipe Creator: This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California

From the Recipe Creator: I've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida

From the Recipe Creator: Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this casserole just for him. I often double the recipe when entertaining and always end up with empty pans. It is that good! —Carrina Cooper, McAlpin, Florida

From the Recipe Creator: This rich ham and broccoli quiche is featured in a family cookbook I put together. My husband is proof that quiche can satisfy even a very healthy appetite. —Marilyn Day, North Fort Myers, Florida

From the Recipe Creator: Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. —Judy Earl, Sarasota, Florida

From the Recipe Creator: In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama

From the Recipe Creator: This traditional Italian Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes a gorgeous Easter centerpiece. —June Formanek, Belle Plaine, Iowa

From the Recipe Creator: As a child, my husband was one of the pickiest kids around, but my mother-in-law could always get him to dig in to this enchilada dish. —Ashley Wolf, Alabaster, Alabama

From the Recipe Creator: Chicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia

From the Recipe Creator: My husband really likes roast beef, and I really like my slow cooker. I brought in Asian influences for an all-day pot roast with some oomph. —Lisa Varner, El Paso, Texas

From the Recipe Creator: Creamy, cheesy and loaded with bacon, this comforting casserole immediately makes guests feel at home. —Cyndy Gerken, Naples, Florida

From the Recipe Creator: This is my husband’s favorite dish. He always requests it, even for holidays! You’ll love the variety of cheeses and spices that jazz it up. It’s restaurant-quality, but at a quarter of the price! —LuAnne Wallace Bennett, Powder Springs, Georgia

From the Recipe Creator: When we were first married and poor college students, I found this sloppy joe recipe and tweaked it. The fresh bell peppers give it a wonderful flavor. —Kallee Twiner, Maryville, Tennessee

From the Recipe Creator: Meet the Cook: Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It's especially festive to serve at holiday time. My husband and I have three young children - ages 6, 3 and 1. -Deidre Fallavollita, Vienna, Virginia