Byne Blueberry Farms

Have you ever met a person and become instant friends? I met Mr. Dick Byne from

Waynesboro nearly 10 years ago when he stopped in to grab lunch at Honey Café. It

was a typical busy day at the restaurant, and I was running around doing all my

managerial duties. He pulled me to the side for a quick conversation and we became

fast friends. He wanted to know if we would be interested in selling his blueberry

products. I didn’t have to think twice about carrying Byne’s blueberry products. He

handed me a jar of velvety jam with flecks of real blueberries. It was so dark blue it

bordered on aubergene. The label on the jar instantly caught my eye. Front and center

on the label was a picture of his four beautiful daughters. I was intrigued to say the

least. I love a successful farm family and I had to know their story!

He’s a “talker”, so it didn’t take long to hear about his passion for farming, his family,

and selling all things blueberry. He has real knowledge! I could tell he genuinely loved

and believed in what he was selling! Our conversations always lead to friendly banter

about the food industry and the intricacies of running a small business. I always feel I

leave our conversations with a renewed zeal for tackling the day!

I like to surround myself with other small business owners who have a real passion for

their products and making their business grow. They are a treasure trove of knowledge.

I promise if they can’t help you with a question, they know someone who can! Mr. Dick

gave me invaluable knowledge that helped me formulate a product that won the Baked

Goods category in the Flavor of Georgia competition. I’m sure it comes as no surprise

that we used Byne’s Blueberry Preserves in our award-winning Lemon Blueberry

Cheesecake. He coached me on what makes a winner and helped me throughout the

whole process. I learned from the best as he is the first business to win Flavor of

Georgia 5 times! He knows the recipe for success.

Bynes blueberry farm has been in operation since 1980 with Mr. Dick running the show!

He is an eighth-generation farmer and in 2009 he won Master Farmer! He attended

Abraham Baldwin Agricultural College where he decided he wanted to make farming a

career. With the help of his father, brother, and mentor Roosevelt Chance he decided to

start one of the oldest organic blueberry farms in the United States. He started with 15

acres of blueberry bushes that he lovingly planted on land passed down through the

Byne family for five generations. He still harvests berries from the original plants and

has added an additional 7 acres through the years. He prefers the sweet “Rabbit Eye”

variety. All Byne’s blueberries are organic. Never sprayed with pesticides or herbicides.

With the help of his wife and four daughters the farm went from a pick-your-own

operation to a wholesale operation offering any blueberry product Mr. Dick could

imagine.

The Bynes use very part of the blueberry! Some of their bestselling products include:

preserves, jam, jellies, BBQ sauce, syrup, chocolate coated berries, and even blueberry

powder used in juicing! My personal favorite are the dried blueberries. I enjoy them as

an afternoon snack, mixed in a green salad, or as a sweet addition to trail mix. We use

the dried blueberries in Honey’s Georgia chicken salad. A special recipe formulated to

showcase Georgia grown ag products: blueberries, peaches, and pecans.

Blueberries are considered a “super food” because they are low in calories and high in

antioxidants, vitamins, and minerals! When I asked Mr. Dick his favorite way to enjoy

blueberries, I wasn’t surprised when he said, “Any way they come. I like creativity.” He

is always looking for new ways to enjoy and promote his product. I even learned they

have a whole cookbook devoted to family recipes! I created a few recipes to showcase

Georgia’s number one fruit crop! Yes, blueberries beat out peaches with 18,328 acres

producing 39 million pounds valued at over 120 million dollars!

You can shop online at www.byneblueberries.com. You can also find Byne blueberry

products in Whole Foods, Fresh Market, and Piggly Wiggly. When blueberries are in

season you can visit the farm and pick your own! The season starts in June, so plan a

trip to 839 Story Mill Road in Waynesboro Ga!

Blueberry Recipes

Ribs with Blueberry BBQ Sauce

Ribs:

1 rack Ribs

Salt and Pepper

1 Tbs. Chili Powder

2 Tbs. Brown Sugar

2 Tbs. Apple Cider Vinegar

Season ribs lightly with salt and pepper. Rub ribs with chili powder and brown sugar.

Place ribs in foil and sprinkle vinegar over top of ribs. Tightly wrap the ribs in foil and

place on baking sheet.

Bake at 300 degrees for 2-2 1/2 hours or until tender.

Remove the ribs from foil and cover with blueberry bbq sauce. Broil for 5 minutes or

until nicely browned.

Blueberry BBQ Sauce

1 c Ketchup

1/2 c Brown Sugar

1/2 c Blueberries

1/4 c Balsamic Vinegar

1/2 Vidalia Onion

3 Tbs Butter

1 tsp. Pepper

1 tsp. Granulated Garlic

Sauté onion in butter in a small sauce pot until tender. Add remaining ingredients to the

pot. Stir until combined and simmer for 5-8 minutes. Stir frequently. Use spoon or whisk

to mash the berries while cooking.

Blueberry Delight

Crust:

2 c Plain Flour

2 sticks Salted Butter

½ c Sugar

1 c Pecans (finely chopped)

Melt butter. Mix flour, sugar, and pecans until combined. Add butter to flour mixture and

stir to combine. Press the dough into a 9x13 baking dish. Bake at 350 degrees for 10-15

minutes until lightly browned. Cool completely.

Filling:

2 8 oz blocks Cream Cheese (softened)

2 c Powdered Sugar

2 c Freshly Whipped Cream

Beat cream cheese and 1 cup of powdered sugar until fluffy. Whip cream with 1 cup of

powdered sugar until stiff peaks from. Fold whipped cream into cream cheese. Smooth

filling over cooled pecan shortbread crust.

Topping:

4 c Fresh Blueberries

1 jar Bynes Blueberry Jam

Place jam in a small pot. Add 2 c blueberries. Cook until jam melts and mash berries

slightly with spoon while stirring constantly. Cook for 5 minutes. Remove from heat and

add the other 2 cups of berries. Cool completely. Spoon over cream cheese mixture.

Chill until ready to serve.

Summer Blueberry Quinoa Salad

1 c cooked Quinoa

4 c Salad Greens

½ c Feta Cheese

½ c Toasted Pecans

½ c Craisins

1c Fresh Blueberries

1 c diced Granny Smith Apple

1 c Braswell’s Salad Dressing

Place salad greens in a bowl. Top with chilled quinoa and slightly toss. Top with

remaining ingredients. Serve immediately. I like to add sliced grilled chicken for a full meal!

Grapevine

Where are you from? I wish I had a dollar for every time I’ve answered that question. Within minutes of

meeting someone in the South you will most likely be greeted with an inquiry about your origins. The

question is just as much about your ancestry as it is about a physical address. Where we hale from tells a

lot about who we are.

Growing up I was always quick to answer “Garfield” in my southern drawl. My parents’ address is

Garfield but more specifically Grapevine Rd., a road cut through Georgia red clay with stretches of pale

sand, slick clay hills, and long flats crowned with thousands of tiny pebbles. The pebbles look like dark

freckles peppering the sandy soil. They sing with pops and dings, ricocheting off a vehicle’s fenders and

undercarriage. I’ve traveled this road many miles.

Grapevine Road was appropriately named after the rows of muscadine grapes planted and cared for by

my grandfather. There were 10 rows 100 yards long made with heavy wire stretched between wooden

posts. Thick masses of vines ascended from the ground to travel the length of wire. At the end of each

row was a weathered hand tooled sign naming the variety of grape: Fry, Senoia, Higgins, Dixie Red, and

Triumphs to name a few. The rows were just wide enough to accommodate a vehicle. The avenues

made the perfect racing lane for my cousins and me to speed on 4 wheelers and golf carts. If you

weren’t careful the race would end with the more daring driver jumping the terrace at the end and

landing in the cotton field beyond.

The vines grew lush and green in the spring and summer. Chutes of new growth would reach for the sky

and light green tendrils spread into the isles tickling passersby. The undergrowth formed a canopy of

shade beneath, an ideal home for rabbits who grazed in the early morning dew or late afternoon haze.

Clusters of fruit hidden from the eye and blazing dog days of summer waited to be picked. Spheres of

jewel toned goodness flecked with designs only the good Lord could create. Little dots and blemishes

decorated the shining sweet orbs. The smell was an intoxicating blend of sweet and spice. The taste,

heaven!

As the real heat of summer descended on the farm carloads of pickers would pull down the lane past

the blueberry bushes, pear trees, towering grain bins, and the catfish pond to inquire if the grapes were

ready. Folks helped themselves to the rows and filled grocery sacks, buckets, and crates to the brim.

Grandaddy taught the grandchildren how to wait on customers. It was an easy first business lesson.

Fifty cents a person and fifty cents a pound was simple for a child to calculate on one or both hands. We

weighed the grapes in a plastic foot tub perched atop the scale. Money was exchanged and we got to

keep half for our cut.

Once school started back in the fall the vines were left lonely and quiet. I can smell the fermenting fruit

intermingled with peanut dirt and cotton defoliant. The leaves turned every radiant shade of gold

and burnt orange and dropped to the ground leaving the vines bare. The dormant vines were pruned in

January or February to coax new growth in the spring. Afterwards the trimmings were gathered and

placed on a trailer to be tossed on the burn pile. Come spring the cycle started anew.

Eventually time took its toll on the weathered posts and my family made the hard decision to tear the

vines down and replace them with row crops. I miss the old vines. They were a fixture of home.

Life on a farm is always changing. Old is replaced by new. Rain washes the dirt and changes the

topography of the land. The ones left are the memory keepers. One day I’ll tell my little nephew why

the road that cuts through the center of Brown’s earth is named after his great grandfather and the

fruits

of his labor.

Muscadines are an unappreciated staple of southern culture. Many great southern novels mention

backyard grape arbors and recipes for homemade wine have been passed down for

generations. I think every southerner needs a recipe featuring this southern essential. The recipes

below were shared by friends or tasted at a local farmers market.

They are a treasure.

Braised Chicken and Muscadines (from friend Linda Newton)

1 whole Chicken cut into pieces

Salt and Pepper

2 Tbsp. Butter

1 Vidalia Onion (sliced)

2 cloves Garlic (diced)

2 Tbsp. Dijon mustard

1 Bay Leaf

1 tsp. Red Pepper Flakes

1 cup White Wine (I use chardonnay)

3 cups Muscadine grape (halved and seeded)

Directions

Pat the chicken dry with paper towels and season with salt and pepper.

In a large Dutch oven or skillet, heat the butter over medium-high heat. Brown the

chicken pieces on all sides and transfer them to a platter. Reserve the pan

drippings. Add the onions to the pan and cook for 4 to 5 minutes, stirring occasionally, until

soft. Add garlic and cook until fragrant.

Add mustard, bay leaf, and red pepper flakes and cook stirring until combined.

Add the wine and deglaze by scraping the bottom of the pan; bring to a boil.

Return the chicken and all the drippings to the pan.

Cover, reduce the heat to low, and simmer for 15 minutes.

Add the grapes and skins and stir well; cover and simmer for 25 minutes, or until

the chicken is cooked through, and the juices run clear when the chicken is pierced

with a fork.

Taste the sauce and adjust the salt and pepper.

Transfer to a serving platter. I like to serve it with creamy risotto.

Muscadine Lemonade

1 cup Sugar

5 cups Water

1 c Muscadine Juice (freshly squeezed)

1 c Lemon Juice (freshly squeezed)

Place sugar and water in a pot and boil until sugar is dissolved. Pour into a

pitcher and allow it to cool.

Crush grapes in a bowl with a potato masher or spoon. Strain pulp, skins,

and seeds from juice.

Add grape juice and lemon juice to sugar water. Allow juice to cool in the

fridge. Garnish with slices of lemon and halved grapes. Serve over ice.

so God made a Farmer

If you are a member of the agriculture community or a football fan you may have heard the

speech “So God made a Farmer” given by beloved radio broadcaster, Paul Harvey. The speech

gained instant fame when it was featured in a Dodge tv commercial broadcast during the 2013

Super Bowl. The speech was first made by Harvey at the 1978 Future Farmers of America

Convention and then published in 1986 in his syndicated column. The speech will tug at your

heartstrings and make you beam with pride for all your farmer friends.

A new generation of farmers has been gaining attention locally for thinking outside the box.

These guys are bringing beef straight from the field to the consumer. I can personally vouch for

their products. The service and quality can’t be beat!

Emanuel County resident Abb Johnson is a 5th generation farmer and owner of Triple A Meats.

“Growing up, I knew I wanted to follow in my dad’s footsteps.” After high school Abb attended

Ogeechee Technical College and obtained a degree in Agri Business and soon began farming full

time. 

Abb began his row crop and cattle operation in 2022. “I decided to take it a step farther by

providing homegrown beef. The beef that we produce comes directly from our cow calf

operation.  My goal is to provide you with meat that was raised on our farm that has been fed

to provide the highest quality of tenderness and taste.”

Triple A Meats offers whole cow cuts, half cow cuts, and small bundle boxes.

I called Abb and picked up a bundle box. I was delighted with the variety and great quality of

the beef. I always have a hard time deciding what to cook for dinner, and avoid going to the

grocery store at all cost. Now I can go to the freezer and pull out a pack of ground beef, steak,

or roast for dinner and pair it with fresh veggies from our local farmer’s market. I love knowing

where my food is grown, and I love supporting a local small business. I have watched Abb grow

up and I am excited to cater his wedding to his fiancé, Emily in 2024.

Owner of Semiema Farms, Addison Hooks, is a 4th generation cattle farmer who came back to

the farm full time 10 years ago after graduating from UGA. “Since coming back, we have

focused solely on supplying grass fed, pasture raised, natural quality beef to our surrounding

communities. We are a GAP Certified program and have been certified since 2013. We are

passionate about our cattle and beef and always strive to produce some of the best beef

around!”

Semiema Farms is located just outside of Swainsboro. They offer bulk beef orders of whole, half

and quarter beef sides. They also offer individual steaks, roasts, ground beef, briskets, cubed

steak, and short ribs. All their cattle are processed off the farm at a local processor and all beef

comes vacuum sealed! 

“You can find us on Facebook and Instagram, where we post fun things about the farm and the

beef we have to offer for purchase. We push education on the cattle industry and why buying

locally is so important. Placing an order with us is as simple as sending us a message on either

social media platforms. We will work with you on getting your order together and setting up a

date and time for pick up!”

I catered Addison’s and wife, Mallory’s wedding in 2022. Their biggest request when planning

the reception menu was that Honey use Addison’s home-grown beef tenderloin. I was excited

to add this special touch to their menu and I can honestly say this is the best beef tenderloin I

have ever cooked! When Mallory scheduled a time to drop off the tenderloin, I ordered a box

full of their favorite beef products! The box lasted my family 2 months!

Westwood Angus Farms is a third-generation cattle farm that has been in operation since the

early 1900’s. Bulloch County farmer Walker Blitch is following in the footsteps of his father and

grandfather.

Fred Blitch Sr. raised commercial cattle, a registered Horned Hereford herd, and ran a feedlot

in the 1950s and 60s. He was joined by his son Fred Blitch Jr. and they transitioned to registered

Black Angus cattle in 1969.

Walker and his dad, Freddie continue to raise predominantly registered Black Angus Cattle. The

Blitches provide registered bulls, open heifers, bred heifers, and pairs to surrounding cattlemen

looking to build upon or improve their herds with quality registered cattle.

Walker and his wife, Gina felt the need to diversify and offer a quality farm to table option for

consumers and in 2022 Westwood Angus Beef was born. Walker’s beef is bred, born, and raised

in Bulloch County. Westwood Angus Beef contains no added hormones or preservatives and is

antibiotic free. They choose to grain finish their cattle to provide the highest quality, best

tasting beef.

“Our hope and prayer are to be able to continue to steward and sustainably raise cattle here in

Bulloch County as well as provide the public with great tasting local beef so we can in turn pass

this family tradition down to another upcoming generation.”

Westwood Angus Beef partnered with Statesboro restaurant Uncle Shug’s Bar-B-Q place on S.

Main St. in Statesboro to offer locals hand-pattied burgers made with the freshest local beef.

You can order finished steers by the half and whole via reservation slots and retail beef bundles

when available.

I have catered many times for the Blitch family and our restaurant, Dolan’s BBQ featured

Westwood Angus Beef burgers as a “smash burger” special. My brother gave me a beef bundle

for Christmas. I recommend gifting this local product for any occasion!

I see a bright future for these young farmers and the strong women who help make their

operation a success. I am abundantly thankful that God made a farmer. Our world wouldn’t be

the same without their drive and determination to take care of the land and feed our nation.

Next time you see a farmer be sure to hug their neck and give them a big pat on the back.

Ordering Info

Westwood Angus Beef

Walker Blitch

Facebook

Instagram

westwoodangusfarms@gmail.com

912-687-6960

Semiema Farms

Addison Hooks

Facebook

Instagram

Triple A Meats

Abb Johnson

912-682-3767

Facebook

www.tripleameats.com

Buffalo Beef Burgers

2 lbs Ground Beef

½ c Franks Hot Sauce

1 tsp Granulated Garlic

1 tsp. Black Pepper

6-8 Hamburger Buns

2 Tbs. Butter

Lettuce and Tomato

Blue Cheese Sauce:

½ c Blue Cheese

½ c Sour Cream

½ c Dukes Mayo

2 Tbs. chopped Green Onion

1 Tbs. Worcestershire

Salt and Pepper to Taste

Mix all ingredients and chill until ready to use.

Mix ground beef, hot sauce, garlic, and pepper until combined. Form burger into patties

(makes 6-8 depending on how large you like your burgers). Grill burgers until desired

doneness. Toast bun with butter. Serve burger on toasted bun with blue cheese sauce,

lettuce, and tomato.

Beer Braised BBQ Pot Roast

For the Roast:

5 lb. Beef Chuck Roast

Season Salt, Pepper, Garlic Powder, Chili Powder

1 Red Onion (sliced)

1 c Flour

1/4 c Olive Oil

3 Bay Leaves

1 can Budweiser

Preheat oven to 225 degrees. Season Roast liberally with season salt, pepper, garlic powder, and chili

powder. Coat both sides with flour. Heat oil in a Dutch oven. When oil is hot add roast. Sear on both sides

until flour is browned. Top with slices of onions and entire can of beer. Add water until roast and onions are

completely covered. Place lid on Dutch oven and bake 225 degrees for 5-6 hours.

Remove roast from liquid. Remove any fat, gristle, or bones. Set aside. There will be a thin layer of clear fat

that has risen to the top of the pan juices. Skim off as much fat as possible with a spoon. Reserve two cups

of pan juices.

For the BBQ Sauce:

2 c Reserved Pan Drippings

2 c Ketchup

1 c Brown Sugar

1/2 c Cider Vinegar

3 Tbs. Chipotle Peppers in Sauce

1 tsp. Black Pepper

Cook all ingredients until boiling. Pour sauce over roast and serve hot.

Ribeyes with Cowboy Butter

2 Ribeye Steaks (cut 1.5 inches thick)

Salt and Pepper

Olive Oil

Remove steaks from fridge and bring to room temperature.

Season steaks with salt and pepper.

Add olive oil to cast I iron skillet and heat to medium heat.

Add steaks and cook 5 minutes on one side. Flip and cook an additional 5 minutes.

Remove from pan and place on platter. Top with cowboy butter and let the steak 5-10 minutes before

serving.

Cowboy Butter

1 stick Salted Butter (softened)

1 clove Garlic (minced)

2 Green Onions (chopped)

1 Tbs. Worcestershire

1 tsp. Chili Powder

1 tsp. Dijon Mustard

1 tsp. Black Pepper

Combine all ingredients in a food processor and blend until smooth.

Place butter on parchment paper and roll into a 1/2 inch roll. Refrigerate until firm. Slice in pats to put on

top of cooked steaks, veggies, pasta, potatoes, or bread!

Vanilla Pear Honey

By most standards this is a recipe for pear preserves. A sweet lady named Mrs. Gloria Ellison shared a jar of her “pear honey” each year when she made them at her home on Oglesby Pond. I could make a meal of warm biscuits, butter, and pear honey. I don’t have Mrs. Gloria’s recipe but I came up with a recipe that is similar. I added vanilla bean to the recipe. The subtle flavor and specks of vanilla bean make this recipe something special.

I used pears from the trees my Grandaddy planted at the farm. I think most people are intimidated by the pears that grow plentifully in our area. The pears are hard and green and never seem to ripen until they are rotting on the ground. The secret is to catch the pears when they start to change color slightly from green to yellow with hints of burnt orange. The flesh of the pears is white upon pealing but turns the most beautiful amber honey color when cooked.

10 cups Pears (peeled, cored, and cut into pieces)

1 Lemon

8 c Sugar

1 Vanilla Bean

Peal, core, and slice pears and place into a bowl of cold water with juice from one lemon. When all pears are cut drain off lemon water. Place pears in a pot with sugar. Scrape seeds from vanilla bean into the pot. Cook for 2 hours on a slow simmer until pears are tender. Place in jars using proper canning techniques.

Sweet Potato Biscuits

My new favorite biscuit recipe!! So ready for FALL!!! In researching for this recipe I found most recipes called for buttermilk. I do love the tang of buttermilk in a traditional biscuit but I knew I wanted these sweet potato biscuits to be sugary and cake-like. This is a feel good recipe and I hope it makes you happy!

Sweet Potato Biscuits

4 c Plain Flour

1 Tbs. Baking Powder

1/2 c Sugar

2 sticks Butter

2 c mashed Sweet Potatoes

1/2 c Heavy Cream

1/2 c Milk

Cinnamon Sugar Glaze:

6 Tbs Butter

1/2 c Sugar

1 tsp. Cinnamon

Place flour, baking powder, and sugar in a bowl and mix well. Cut very cold butter into pats and cut in with a fork. I like to use my fingers to cut the butter into the flour mixture. Add sweet potatoes, heavy cream, and milk. Stir until just combined.

The dough will be very sticky. Turn dough onto floured surface. Flour your hands generously and work dough into a 12x9 inch rectangle. Using a floured knife cut dough into 2x2 inch squares.

Melt the butter for the glaze and put in a shallow dish. Mix sugar and cinnamon together in a shallow dish. After cutting each biscuit dip top in butter and then dip in cinnamon sugar. Place on greased baking sheet so biscuits are almost touching. Bake at 400 degrees for 20-30 minutes until the tops and edges are starting to brown.

The biscuits do spread when cooking. Let cool for at least 5 minutes. Serve warm.

• Two medium sweet potatoes should yield 2 cups of mashed sweet potatoes. Bake potatoes until tender and allow to cool completely. Peel and mash. Place in fridge until ready to use.

• When I “cut” flour in using my fingers I just squish bigger pieces of butter and flour between my fingers until the butter and flour start to look like lumpy cornmeal. I like to touch and feel food. Especially dough! You can always use a fork if you don’t like messy hands.

• Don’t over handle or mix dough. These biscuits will be perfectly tender if you do not overwork the dough.

• Flour is your friend when preparing this recipe. Keep flour nearby because this dough is sweet and sticky!

• Allow biscuits to cool slightly so they are easier to handle and don’t tear or crumble.

• These are delicious for breakfast, dessert, or sandwiched with a slice of salty ham.

Easy Cinnamon Rolls

This was not my first time making cinnamon rolls, and it certainly won’t be my last. I love this new recipe. It was simple and fast! I typically don’t gravitate towards recipes that involve yeast, and kneading, and rising….I just don’t have the patience required for baking. My attention span is much too short for all that measuring and waiting. This recipe does require a little tlc but its totally worth the extra effort. My family gave this recipe its definite stamp of approval!

Dough:

2 1/2-3 c All-Purpose Flour

3 Tbs. Sugar

1 tsp. Salt

1 pack Dry Yeast

1/2 c Water

1/4c Milk

3 Tbs. Butter (softened

Filling:

3 Tbs. Butter (softened)

3/4 c Brown Sugar

3 Tbs. Cinnamon

Rising Glaze:

1/2 c Heavy Cream

2 Tbs. Butter

Icing:

3/4 c Heavy Cream

2 c Powdered Sugar

1 tsp. Vanilla

Place all of the dry ingredients in mixer bowl and mix well. Place butter, milk, and water in a small bowl. Make sure the tap water is hot. The temp of water and milk mixture should be around 110-115 degrees. The heat from the liquid activates the yeast. You can microwave the mixture until it reaches desired temperature. Pour the milk mixture in the mixer bowl with dry ingredients. Mix with dough hook attachment for 5 minutes. The dough should pull away from the side of the bowl and be smooth and elastic to the touch. Not sticky. Add additional flour if the dough is sticky.

Place the dough on floured counter top and press or roll out until you have a 14x12 inch rectangle of dough.

Cover entire rectangle of dough with softened butter, then cover with brown sugar, and sprinkle generously with cinnamon. Roll dough tightly starting with the long end. Once you have a long roll cut the cinnamon rolls in 2 inch segments. Place rolls touching each other in greased 9x13 pan. Mix 1/2 c heavy cream and 2 Tbs. melted butter in bowl and microwave until just warm pour over cinnamon rolls. Cover with warm damp towel and allow to rise for 1 hour or until doubled in size.

Bake at 350 degrees for 20-30 minutes. While cinnamon rolls are cooking place icing ingredients in bowl and whisk until smooth. Remove cinnamon rolls from oven and spread icing generously over the warm rolls. Serve warm.

Chicken Verde Cups

16 oz Cream Cheese

4 c Cooked, Shredded Chicken Breast

1 c Salsa Verde

7 oz Chopped Green Chilies

1 c Pepper Jack Cheese

1/2 c Chopped Green Olives

1/4 c Chopped Green Onion

Dash Hot Sauce

1 lb Egg Roll Wrappers

Place all ingredients in a bowl , and mix well. Cut egg roll wrappers into 4 smaller squares. Spray a mini muffin pan generously. Place one wrapper in each muffin cup. Fill wonton cups with chicken verde filling.

Bake at 350 degrees for 15-20 minutes or until the edges of wonton wrappers begin to brown. Allow to cool 5 minutes. Remove from pan and serve.

I like to spoon a little salsa verde on top for extra color and flavor.

This recipe makes 4 dozen cups. You can also serve the chicken verde filling as a dip. Just top with extra cheese and bake at 350 degrees for 30-45 minutes and serve with tortilla chips.

Pimento Cheese Cornbread

4 c Self-Rising Corn Meal

1 1/2 c Buttermilk

1/2 c Milk

2 Eggs

1/2 c Oil

1/2 c Sour Cream

2 Tbs. Sugar

1 Tsp. Salt

1 c Bacon (cooked and crumbled)

1 c Pimento Cheese

Place all ingredients in bowl except pimento cheese. Mix until just combined. Add pimento cheese and mix until just combined. I like to leave some bigger pieces of pimento cheese so you can see the gooey cheese when you cut the cornbread. Pour into greased 9x13 pan or skillet and bake at 350 degrees
for 30 minutes or until middle is set. Let cool for 10 minutes and slice.

Creme Brulee Stuffed Sweet Potatoes

4-6 Medium Sweet Potatoes

Crème Brulee Filling:

1 c Whole Milk

8 Egg Yolks

1/2 c Sugar

2 Tbs. Cornstarch

2 1/2 c Heavy Cream

1 Vanilla Bean

Dusting Sugar:

1/2 c Sugar

1 tsp. Pumpkin Spice

Bake sweet potatoes until tender. Let rest until ready to use.

Place egg yolks, sugar, and cornstarch in bowl whisk until smooth. Add heavy cream and whisk until smooth.

Place milk in saucepan and heat until just warm and bubbles start to form around the edges. Do NOT boil.

Pour milk into egg and cream mixture slowly to temper. Pour mixture back into pot. Scrape seeds from vanilla bean into mixture. Cook on medium heat stirring constantly until mixture begins to thicken and bubbles form in the center.

Do NOT boil. This mixture will break and you will have to start over!

Chill mixture completely in refrigerator.

Reheat potatoes until warm. Cut slit into potatoes longways and make well in the center. Sprinkle inside with dusting sugar. Spoon crème brulee filling in well. Dust with sugar and torch until golden brown. Allow to cool for 1 minute. Serve as a side dish or dessert!

Apple Blondies

Its HOT as Hell in Georgia right now. I just needed a little fall in my life. I wasn’t ready for pumpkin spice just yet so I opted for a cinnamon spiced apple recipe. The tart of the granny smith apples is delicious with the buttery and sugary blondie filling. Try an apple blondie square topped with vanilla ice cream and I promise you will feel a crispness in the air that wasn’t there before.

Blondies:

1 stick Butter

2 c Brown Sugar

1 1/2 c White Sugar

3 Eggs

1 Tbs. Vanilla

1 tsp. Cinnamon

3/4 Tbs. Baking Powder

3 c Plain Flour

3 Granny Smith Apples (peeled, cored, and diced)

Icing:

1 c Powdered Sugar

1 Tbs. Mayonnaise

2 Tbs. Half and Half

Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick spray.

Melt butter and place in mixing bowl with brown sugar and white sugar. Mix well. Add eggs and vanilla and mix well.

In a separate bowl mix flour, cinnamon, and baking powder until combined. Add to sugar mixture and mix until just combined. Batter will be very thick. Add apples and fold in.

Pour into prepared dish. Pat the batter into the corners. Bake for 1 hour to 1 hour and 15 minutes. The top will be golden brown and slightly gooey in the center.

Mix powdered sugar, mayo, and half and half with whisk until smooth. Pour over warm blondies.

Allow to cool completely before you slice.

I can never wait to slice so mine always has big scoops missing out of the corners.

Variations:

Add 1 cup of pecans or walnuts

Jambalaya

The main motivation for this recipe was a savory ham bone left over from last Sunday’s dinner. I hate to waste a good ham bone! They are full of flavor and make a rich stock. Also, the autumnal nip in the air Thursday afternoon and Friday morning made me wish for a hearty pot of fall comfort food!

I have to credit my Mother with this recipe. She made this when we were growing up. It makes a big pot so she would always send some to a sick friends or family member. I modified the recipe and added shrimp and white wine. I included a pic of my Mother’s original recipe card.

1 Ham Bone (with some meat still attached)

1 c Green Bell Pepper (diced)

1 c Onion (diced)

1 c Celery (diced)

1 lb Smoked Sausage (sliced in rounds)

2 Tbs. Olive Oil

2 c Ham (cubed)

1 c White Wine

2 cans Petite Diced Tomatoes (14.5oz)

4 c Chicken Broth

2 c Rice

1 lb Shrimp (peeled and deveined)

2/3 c Ketchup

3 Tbs. Hot Sauce

1 Tbs. Garlic Powder

Salt and Pepper to Taste

Place ham bone and 6 c water in a heavy stock pot. Boil until tender. Remove bone from broth and allow too cool. Cut remaining meat from bone (approximately 2 cups) and save. Save 4 cups of ham stock.

Place olive oil, bell pepper, onion, celery, and sausage in a heavy bottom soup pot. Sauté until veggies are tender. Add white wine and deglaze. Add ham stock, chicken stock, tomatoes, and cubed ham. Bring to a boil. Add rice and reduce heat. Cook until rice is done. You may have to add additional stock if needed.

Remove from heat. Stir in hot sauce, seasonings, ketchup and shrimp. Cover and let sit for 10-15 minutes. Fluff with fork and serve with cornbread! This is one of those dishes that tastes better the next day after flavors have time to marry. You can omit the shrimp or add chicken for a variation!

Big Batch Margaritas

This recipe makes 3 gallons of the best homemade margaritas you have ever tasted! Make sure you have a big bucket or cooler to mix it up in. I make this recipe for parties, or I give away quart jars to friends!

4 cans Frozen Limeade

15 oz. Lime Juice

4 Liters Sprite

4 12 oz. Corona Beer

19 oz. Country Time Lemonade Mix

32 oz. Pineapple Juice

2-3 c Patron Tequila

Mix all ingredients. Add tequila to taste. Serve chilled over ice, and rim glass with salt. Store in fridge for up to two weeks.

Variations:

Puree frozen mixed berries and add to margarita mix. Garnish with fresh berries,

Add fresh peach or mango puree to margarita mix.

Muddle fresh jalapeno pepper slices in glass. Add margarita mix. Rim glass with salt and pinch of cayenne pepper.

Skillet Pound Cake

Skillet Pound Cake with Farmers Market Fruit

3 sticks Salted Butter

1 c Sugar

3 Eggs

2 ½ c Self-Rising Flour

½ c Sour Cream

1 Lemon Juice and Zest

Place 1 stick butter in a 10 inch cast iron skillet. Place skillet in 350 degree oven and melt butter

completely. Do not brown or burn butter.

Turn oven down to 325 degrees.

While the butter is melting in the skillet. Place 2 sticks softened butter and sugar in mixer andbeat until fluffy.

Add lemon juice and lemon zest. Add eggs one at a time and beat well. Add flour and sour cream alternately.

Mix until combined. Remove hot skillet from oven and pour batter over melted butter. Place in center of oven

and bake at 325 degrees for 30-45 minutes until the cake is set. Serve warm in theskillet with fresh farmers

market fruit and freshly whipped cream.

Summer Squash and Cheese Grit Soufflé

You can always find leftover grits in the kitchen at Honey Cafe. I always cook too many because who can actually cook a small pot of grits? It’s not possible. They grow! I use my leftover grits in cornbread dressing, skillet cornbread, and now a new variation on a summer favorite, squash casserole! So next time you cook too many grits don’t toss them in the trash. A new recipe awaits!

4 c Cooked Grits

2 c Cooked Squash

1 1/2 c Sharp Cheddar (shredded)

2 Green Onions

4 eggs

Season Salt & Pepper to Taste

Preheat oven to 350 degrees. Place grits, squash, 1 cup cheddar, and green onion a in bowl.

Separate eggs and add yolks to grit mixture. Mix well.

Beat egg whites in a bowl until stiff peaks form. Add to bowl with grits mixture and gently fold in.

Add season salt and pepper to taste.

Pour into greased baking dish and top with remaining 1/2 c cheddar. Bake for 30-45 minutes.

Lemon Meringue Pie

Nothing pairs better with the pure dog days of summer than a refreshing lemon pie. I have always been intimidated by lemon meringue pies. So many things can go wrong! The pie crust might be a tad too brown, the filling too runny, the meringue might weep or turn grainy. Do not be afraid! The recipe below is fool proof, and the towering meringue can make any cook look like a pro.

This recipe makes two pies, as I believe one pie is never enough!! Make one for your next event and keep one for home! The recipe does call for two whole lemons which does go against every grain of culinary student still trapped inside my 35 year old body. I was taught never to allow the bitter white pith of lemon rind to mar the delicate flavor of lemon zest. However, I love the vibrant flavor of this pie and I attribute that lively flavor to using two whole lemons!

2 9inch Deep Dish Pie Crust

Filling:

2 Whole Lemons

3 c Sugar

4 Tbs. Flour

6 Tbs. Cornstarch

2 c Water

1 c Lemon Juice

1 tsp. Salt

10 Egg Yolks

3 Tbs. Butter

Meringue:

10 Egg Whites

1/2 c Sugar

1 Tbs. Cream of Tartar

Preheat oven to 350 degrees. Prick pie crust with a fork and cook until barely brown (approximately 8-10 minutes).

Prepare filling: Place sugar, flour, cornstarch, and salt in non-reactive pot. Mix well. Add water, lemon juice, and egg yolk. Mix with a whisk until all egg yolks are incorporated. Quarter whole lemons and remove the seeds. Place in blender/food processor and pulverize. Add to egg yolk mixture. Place over medium heat and stir constantly until mixture bubbles and becomes thick. Do not allow to boil. Remove from heat and whisk in butter. Pour into prepared pie shells.

Prepare meringue: Place egg whites, sugar, and cream of tartar in mixer with whip attachment. Beat until stiff peaks form.

Top pies with meringue. Bake at 350 degrees for 10- 12 minutes or until meringue is golden brown. Allow to cool and set before slicing.

Beer Boiled Peanuts

I always research recipes before I create my own take on a dish. Most boiled peanut recipes call for 2 lbs of peanuts. Around my house, 2 lbs. of peanuts would just cause a fight. We require a 5 lb. minimum. My Daddy and Uncle Mark would pick a truck bed full of fresh peanuts on the vine and the kids and farm help would pick the nuts free of the vine. They would fire up a big army pot on a gas burner and cook those field peanuts to perfection under the office shelter at the farm. Just like frying fish straight out of the river peanuts are better boiled fresh off the vine. I like to take old classics and add a fun new spin. These peanuts are best the next day. They soak up all those delicious spices!

5 lbs Raw Green Peanuts

1 c Seasoned Salt

1/3 c Pepper

3/4 c Sugar

1 c Franks Hot Sauce

16 oz jar Jalapeno Slices

16 oz Budweiser

2 gallons Water

Rinse peanuts and pick out stems and vines. Add peanuts and remaining ingredients to a large pot. Place lid on pot and cook for 1-2.5 hours depending on the size and freshness of the nuts. You may need to add additional water as the nuts cook. Once peanuts are soft inside the shell turn off heat and allow peanuts to sit in pot liquor (cooking juice) for at least 30 minutes to an hour. Drain and serve. If there are any left refrigerate and enjoy later! These are called beer boiled peanuts because beer is an actual ingredient in the recipe but they are also best enjoyed with an ice cold beer!

Blueberry Biscuits

Earlier this week went for a late afternoon walk on the farm at dusk dark. The walk did my heart, mind, and soul good. After a stressful wedding season I just needed to slow down and allow the land to speak to me and remind me who I am. A girl from Grapevine Rd. My favorite place and the very best place to be! I breathed in the air after a much needed rain, watched a mama doe with her little ones, scavenged the field rows for shards of glass and pottery of an old home place, checked our favorite sunflower field, and marveled at how peaceful life can be in the still moments.

I ended my walk down “the lane”, near the blueberry bushes. The berries were just beginning to ripen. Clusters of bitter green, tart fuchsia, and sweet blue enticed me for a quick snack. The recipe below is a variation of a well loved biscuit recipe. You could easily add fruit or even cinnamon and raisins to the recipe below. They are the most delicious fresh out of the oven.

Blueberry Biscuits:

4 c Plain Flour

2 tsp. Baking Powder

1 tsp. Baking Soda

1 1/2 tsp. Salt

1/2 c Sugar

1 stick Butter

2 Eggs

1 c Sour Cream

1 c Butter Milk

1 c Blueberries

Icing:

2 c Confectioners Sugar

5 Tbs. Heavy Cream

2 Tbs. Butter

1 Tbs. Vanilla

Dash Cinnamon

Place flour, baking powder, baking soda, salt, and sugar into bowl and mix well. Grate very cold butter into flour mixture. Mix until butter is just distributed. Make a well in the center of flour mixture. Mix egg, sour cream, and buttermilk together and add to well in flour mixture. Stir flour into wet mixture and mix until just combined. Mixture will be very sticky. Turn dough out onto floured surface. Knead a few times and pat out flat. Sprinkle blueberries over dough and fold dough over to enclose berries. Pat dough out to 1/2 inch thick. Cut with floured biscuit cutter. Place biscuits close together on a greased pan. Almost touching! Bake at 350 degrees for 15-20 minutes until golden brown. While biscuits are baking mix all icing ingredients until smooth. Remove biscuits from oven and immediately pour icing over the top and enjoy piping hot.

Strawberry Cobbler

Traditionally I think of cobbler as a dessert but with the addition of a little oatmeal and Bisquick I think this recipe could easily be used as a breakfast treat! I pair this cobbler with my favorite bourbon vanilla ice cream.

2 c Strawberries Sliced

1/2 c Sugar

1 Tbs. Corn Starch

1 Stick Butter

3 c Bisquick

1 c Sugar

1 1/2 c Milk

1/2 c Rolled Oats

1/2 c Brown Sugar

Dash of Cinnamon

Preheat oven to 350 degrees. Place butter in 9x13 baking dish or cast iron skillet. Place dish in oven until butter is melted. Mix together strawberries, sugar, and cornstarch and set aside. Place Bisquick and sugar in a bowl and mix well. Add milk and stir until just combined. Pour Bisquick mixture into dish over melted butter. Spoon strawberries evenly over batter. Do not stir. Combine oats, brown sugar, and cinnamon. Sprinkle over top of cobbler. Bake at 350 for 30 minutes. Edges will be golden brown and set, but the middle will be jiggly. Serve immediately with fresh whipped cream or ice cream.

• You can use any fruit with this recipe. I particularly love peaches!

• You can substitute self rising flour for Bisquick

• I like to add a dash of vanilla or nutmeg for additional flavor

• I always use butter. Never margarine.

Betty Lane's Crispy Waffles

My Grandmother and her sister Betty cooked these perfectly crisp waffles for breakfast or a simple dinner. They always had the ingredients on hand to whip up a quick batch. I think the real secret of this recipe was their old fashioned waffle irons. I don’t know the name or the brand but I know they were heavy. Not the light-weight non stick versions of today. The substantial cast iron plates on Grandma’s vintage waffle iron made the waffles crispy on the outside and tender on the inside. I loved watching butter pool in the hollows of those crisp golden rectangles!

I ordered a precious, antique ($72.00) “Fiesta” brand waffle iron just for this blog. My cute find definitely had vintage odor as it smelled a little musty, but the cheery light yellow color made up for the stale scent. I was disappointed to find the fiesta was light weight and made of much more new parts than I had anticipated. Nonetheless, I fired this little beauty up and let it get good and hot. I cooked my waffles a little longer than usual to achieve the perfect bite. My advice to you is to rummage through your grandma’s cabinets, goodwill, or your favorite junk store. You just might come across a treasure. If its good and heavy your waffles will be golden!

2 c. Bisquick

1 1/3 c. Club Soda

1 Egg

1/3 c Oil

Mix all ingredients and pour onto greased HOT waffle iron. Serve with butter, syrup, honey, and jam.

This makes about 4 good sized waffles.

Mango Salsa with Cinnamon Sugar Chips

Fruit salsa is the perfect summer dish. I love the vibrant colors and bold flavors. I worked in a little café fresh out of culinary school. One of their specialties was mango salsa. Our 80 year old delivery driver Mr. Jerry kept a close eye on the salsa production. He made sure we were chopping the ingredients properly and that the consistency was just right. He wielded a chefs knife like a pro and sang Danke Schoen to all the line cooks.

I love this dish as an appetizer or as a garnish for fish or chicken. Don’t be afraid to add your own touches. Any fruit is delicious added to this recipe. I have tried adding pineapple, kiwi, and strawberries with wonderful results. Disclaimer: The cinnamon sugar chips are completely addictive.

4 Mangoes (pilled, pitted, and diced)

1 small Red Onion (diced)

1 Red Bell Pepper (diced)

1 Orange Bell Pepper (diced)

3 Green Onions (diced)

2 Tbs. White Balsamic Reduction

3 Tbs. Hot Sauce

Mix all ingredients. Chill and serve with Cinnamon Sugar chips.

Cinnamon Sugar Chips

1 pack Flour Tortillas (6 inch size/1 lb 6.5 0z weight)

1/2 c Sugar

2 Tbs. Cinnamon

Cut the tortillas into fourths. Deep fry in 325 degree oil until golden brown. Remove from oil and drain on paper towels. Mix cinnamon and sugar together in small bowl. Sprinkle chips with cinnamon sugar as soon as they come out of the hot grease. Keep in an airtight container and these chips will stay fresh for weeks!