My farmhouse kitchen where I love to cook!

I love to cook and entertain! I’m a Food Network© and Southern Living Magazine© junkie.  I hope you enjoy my favorite recipes I’ve included here. Some of them I have been using for years, others are new to me. I hope you find them yummy too!




Bobby and I enjoy having our family and friends over for dinner. One of our favorite things to serve them is grilled salmon, especially when it has been marinated in our favorite soy marinade. I found this recipe in my (now vintage!) Pillsbury Cookbook.  Give it a try with beef or chicken, too!

Soy Marinade

Bobby's true and faithful grill

Bobby’s true and faithful grill

Mix the following in a gallon size storage bag:

  • 1/2 teaspoon ginger
  • 1 chopped green onion
  • 1 minced garlic clove
  • 3 tablespoons of sugar

Next, add the following , close the bag  and mix well:

  • 3/4 cup of vegetable oil
  • 1/4 cup soy sauce
  • 2 tablespoons of lemon juice

Add your salmon, chicken or beef and refrigerate for at least 2 hours. For the salmon I always use fresh salmon with the skin on. Be sure to ask for the portion cut from the head end of the fish.  Bobby, my expert grill master, cooks it skin side down for 6-8 minutes, rotates it 90 degrees and grills it for another 6-8 minutes.

Carefully wedge your spatula between the salmon and it’s skin lifting the salmon and placing it on the serving plate. Once the grill has cooled you can always come back and easily remove the skin. Bon appetite!

NOTE:This marinade works well for 1 pound of meat or fish.




2015 Christmas brunch for my Bible study friends. It was a special treat this year to have my mom in our group!

I love Christmas! This is one of my favorite things to fix for a women’s brunch or luncheon. It’s easy, quick and always a hit.  Just last night I even made it for a side dish for our evening dinner here at home. Thank you, Sherry Bollinger for sharing this recipe with me!

Quiche Lorraine

  • 1  9-inch unbaked deep-dish pie shell
  • 6 slices of bacon
  • 1/2 cup chopped onion
  • 1 1/2 cups shredded Swiss cheese
  • 1  12-oz can evaporated milk
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon nutmeg

Preheat your oven to 350 degrees.

Cook bacon in a large skillet over medium heat. When the bacon starts to turn brown, add your chopped onion. Cook until the bacon is crisp. Drain and set aside.

Sprinkle the cheese into the bottom of your pie shell. Next, top the cheese with your bacon mixture.

Combine the evaporated milk, eggs, salt, pepper and nutmeg in a small bowl and blend well. Pour this mixture into the pie shell.

Bake for 35 – 45 minutes or until a knife inserted halfway between the center and edge of the quiche comes out clean. When finished, cool for 5 minutes on a wire rack before you cut and serve.