# data[].attributes.body
This is the cake I make every year for Lawrence's birthday and the holidays, sometimes Easter!  It's always a family favorite and I do mess up every bowl/pan in the house to make it. LOL  I've enjoyed all your recipes and was thinking how much fun it would be to have them all for a holiday feast!  YUMMY!  We have it covered - a lot of great chefs in the T and L.

# data[].attributes.attachment_link.readable_text
A decadent German chocolate cake. One of my husband's favorites that he has requested multiple times! I like to spread the frosting on the sides too.

Preparation

Step 1

Coconut-Pecan frosting (recipe follows).

Preheat the oven to 350° F.

Melt chocolate in water, and let cool.

Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate.

Mix flour, soda, and salt.

Beat in flour mixture alternately with buttermilk.

Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.

Bake for 30 minutes or until cake springs back when lightly pressed in center. Remove and cool on rack for 15 minutes.

Frost cake.

COCONUT-PECAN FROSTING:
Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat.

Stir in shredded coconut and chopped pecans. Cool until thick enough to spread.

# data[].attributes.attachment_link.title
Baker's Original German Chocolate Cake Recipe

# data[].attributes.attachment_link.description
A decadent German chocolate cake. One of my husband's favorites that he has requested multiple times! I like to spread the frosting on the sides too. Coconut-Pecan frosting (recipe follows). Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together butter and sugar. Beat in egg yolks.

# data[].attributes.body
Two Pkgs. Cream Cheese
2 cups coconut
I can crushed pineapple drained
1/2 cup powdered sugar
3/4 cup dried cranberries

Mix, chill, and serve with Wheat Thins or other cracker.

# data[].attributes.body
My Grandmother's recipe. A list of ingredients only. I grew up watching her make it/make it under her supervision. Based completely on smell & texture. I'm the only one in the fam that can pull it off. You can NEVER have too much sage.

# data[].attributes.headline
I usually hosted a halloween party (co-ed!) in elementary & jr. high. Most of us lived in the country, so, Trick-or-Treating wasn't something we regularly participated in.

# data[].attributes.subject
I usually hosted a halloween party (co-ed!) in elementary & jr. high. Most of us lived in the country, so, Trick-or-Treating wasn't something we regularly participated in.

# data[].attributes.body
GRANNY’S FRUIT SALAD
(Chris Hogan)

(recipe from Marge Worm)

Ingredients:

·        1 can fruit cocktail

·        1 can mandarin oranges

·        1 can pineapple (you will need 1 c. juice for dressing)

·        2 bananas (sliced)

·        1 red delicious apple (chopped)

·        ½ to 1 cup pecans pieces

·        marshmallows

·        Marge’s fruit salad dressing

Mix ingredients.  Pour chilled dressing over ingredients and mix.  Chill and serve.

Fruit Salad Dressing: (Make ahead of time and chill)

·        2 eggs separated

·        ¾ cup sugar

·        1 cup pineapple juice

·        1 Tblsp. Flour

·        1 ½ Tblsp. butter or margarine

Cook egg yolks, sugar, pineapple juice, flour, & butter until thickened.  Beat egg whites until thickened.  Take egg yolk mixture from heat, add two beaten egg whites and beat until thickened.  Chill.
This can be made a day or two ahead of time.

# data[].attributes.body
This is the best sweet potato casserole that I have ever tasted. I make it every year.

# data[].attributes.body
As some of you know, I've picked up a bread-baking hobby during the pandemic :) I just find the baking process to be a great way to relieve stress! Anyway, my favorite blog for baking recipes is Sally's Baking Addiction. I've yet to come across a recipe that hasn't turned out well. Here's the link to some honey butter rolls I'm planning to try out next week. Happy Thanksgiving, everyone!

# data[].attributes.attachment_link.readable_text
Carb overload today.

I have, I don't know, a MILLION sweet roll recipes on my blog. But no plain dinner rolls. And after today I still won't have plain dinner rolls on my blog because who wants a plain dinner roll when you can have a warm, honey-buttered, golden brown, soft, tender, luxurious dinner roll? Really. Who?

It goes without saying that these are my favorite dinner rolls. In fact, I may never eat another form of bread again. Until, of course, I make cinnamon raisin bagels next week. I love those!

This is an old-fashioned, made-with-love dinner roll. Nothing out of the freezer or worse, out of a can.

The homemade dough is made with basic bread ingredients. I've added a few extras like melted butter and honey for comfy cozy sweet flavor and an extra egg yolk for richness. Because of these extra liquids, I use a little more flour to compensate for added moisture. Speaking of flour, we're using bread flour today. Because we're making bread! But that's not all. I use bread flour in my honey butter rolls because it contains more gluten than all-purpose. Extra gluten helps make finished rolls extra chewy and, um, more bread-like. Technical terms here.

Baking with Yeast Guide

There are two rises. The first rise is right after the dough is prepared and takes about 2 hours. The second rise is after you shape the dough into 16 balls and takes about 1 hour. All yeasted dough... no, scratch that. All good yeasted dough takes time to develop its flavor, its gluten, and rise- so don't expect to breeze through the recipe's steps. You can rush a lot of things in life, but you can't rush bread.

This is not a recipe for someone in a hurry.

Because really good, quality-tasting bread cannot be made in a hurry. Though the dough does take time to develop and rise, there is more wait time than work time in this honey butter roll recipe. Which gives you time to actually prepare the main event of the meal! Like creamy chicken noodle soup, healthier macaroni and cheese, and Thanksgiving turkey. (!!!)

And, luckily, you can get started on these rolls in advance. Make-ahead rolls to the rescue! Make sure you read my make-ahead instructions in the recipe.

After the rolls bake until golden brown, slather them with honey butter. I prefer spreading the honey butter on the rolls after they bake as opposed to before they bake. Why? Spreading or brushing butter on top of the delicate, airy unbaked roll weighs them down and encourages them to deflate. Losing puff! We don't want to lose puff! So, wait until they are golden, warm, and toasty right from the oven. Then, spread on the good stuff and let it soak into each crevice.

These soft and fluffy honey butter rolls. Oh man. You need to bake them right this very second! They will steal the show at any and all future dinners. They will be the talk of the Thanksgiving and Christmas tables. They will comfort you on dark days. They will save your plate full of tomato sauce. They will take over the world!!

Anything but plain.

# data[].attributes.attachment_link.title
Tried & True Honey Butter Rolls | Sally's Baking Addiction

# data[].attributes.attachment_link.description
Carb overload today. I have, I don't know, a MILLION sweet roll recipes on my blog. But no plain dinner rolls. And after today I still won't have plain dinner rolls on my blog because who wants a plain dinner roll when you can have a warm, honey-buttered, golden brown, soft, tender, luxurious dinner roll?

# data[].attributes.body
Buck's grandmother, his mother, and I would make this dressing every Thanksgiving and Christmas - it would take us two days (one day to prep and one day to cook). It is very similar (if not the same) as the dressing my mom made. Oh! The laughter and stories we enjoyed while making this dressing together fill my heart with love!

# data[].attributes.headline
Alton Brown's Best Ever Green Bean Casserole! YUMMM!

# data[].attributes.subject
Alton Brown's Best Ever Green Bean Casserole! YUMMM!

# data[].attributes.attachment_link.description
Go fresh with Alton Brown's Best-Ever Green Bean Casserole recipe from Good Eats on Food Network. Onions tossed in panko breadcrumbs provide a crunchy topping.

# data[].attributes.body
My favorite costume growing up, probably 6th grade, was my gypsy outfit. I had flowing skirt, peasant blouse, beaded necklaces, hoop earrings, etc... Not appropriate these days, but for the times it was fun. No pictures.

# data[].attributes.headline
Superhero?  When I taught 5th grade I dressed up as the Incredible Hulk for Halloween.  Green face, hands, neck, hair, I was green from top to bottom.  My students loved it, the kindergarten students were afraid of me, and the looks I got as I drove to and from school were priceless.

# data[].attributes.subject
Superhero?  When I taught 5th grade I dressed up as the Incredible Hulk for Halloween.  Green face, hands, neck, hair, I was green from top to bottom.  My students loved it, the kindergarten students were afraid of me, and the looks I got as I drove to and from school were priceless.

# data[].attributes.body
The first Halloween that I remember was when I was around 4 years old. I was going to be Casper. I was so excited to be Casper because I would be able to fly. I was very disappointed when my feet would not leave the ground. hahaha. Sorry, I do not have any pictures. I was the third child!

# data[].attributes.body
Circa 2005

# data[].attributes.body
I do not have a photo, but I went as a mad scientist when I was 10 or 11.  Lab coat.  Green liquid in a beaker.  Spiked hair. I remember fretting because I didn't know what kind of shoes scientists wore.  :o)

# data[].attributes.body
I found this recipe this summer.  It is great if you have kids or grandkids.  Get a pot of water and bring it to a boil (the size of the pot depends on the number of omelets you plan to cook.  Set aside your ingredients for the omelet (ham, onions, cheese, bacon, peppers, etc.)  Give everyone a ziplock freezer bag.  Have them write their name on the bag with a permanent marker. Break 2 eggs into the bag and let them smoosh them up really well.  Then have them add the ingredients they want in their omelet to the bag.  Seal the bag and push as much air as possible out of the bag as you seal it.  Check the seal and drop the bag into the boiling water.  Boil for 10 - 13 minutes (depending on the number of omelets).  Use tongs to remove omelets from water.  Pour contents onto plate and serve.
They are easy, fun, and they taste pretty good.  Be sure to season them well. Clean up is so easy!

# data[].attributes.body
Lawrence and I will be celebrating our 36th anniversary at the end of the month.  Our favorite place to eat is of course, anywhere on the beach BUT in Conway, our family loves to celebrate at Toad Suck Bucks.  We have gotten to know the owner, Ken, and have a lot of fun out on the river.  Playing pool, listening to live music, and the best steaks around make for a great celebration!  This photo was my dad's birthday!

# data[].attributes.body
I love to cook but I really love to eat! Hello Fresh has provided me an outlet for both by not only reviving my love of cooking but likewise providing culinary delights for my entire family (they all show up to eat now). My favorite recipe so far has been an Italian dish that featured a lemon infused chicken, roasted sweet carrots, and couscous. I will have to share some photos- the dishes are all artistically plated as well.

# data[].attributes.body
I don't know how this happened, but Nathan loves to cook and makes the best food! ALL THE TIME! I am very lucky (and often very full). We had Chile Con Carne last night. Yum!

# data[].attributes.attachment_link.title
Easy Chili Con Carne - Chicken Chili - Ground Chicken Recipes - Chilli Chicken - How to Make Chili

# data[].attributes.body
When I was home during the pandemic, we ordered ready to cook meals from Every Plate and Home Fresh. These meal kits are great if you have a small family and if you have the time to prepare the meals. Since I have been driving to Conway everyday, I am not cooking very much. Our favorite restaurants on the weekend are Murrays Catfish (hole in the wall in Hazen) & Ropers (El Paso).  Unfortunately, Murrays is only doing take out right now.

# data[].attributes.attachment_link.readable_text
The roots of this Delta classic run back through two owners and several decades. Still a cash-only operation, Murry's Restaurant remains the must-visit culinary destination of the middle Delta.

I wrote about Murry's in Classic Eateries of the Arkansas Delta, but felt it was time to include that story here on the website. Many have asked about the restaurant's existence, but it seems only the most stalwart of food writers have taken the drive out US 70 to that spot between Carlisle and Hazen to experience this most Deltic of Delta food experiences.

See, for Little Rock food lovers, there have always been pilgrimages suggested due east by those "in the know" about such culinary matters. Whether Gene's or Craig Brothers', Dondie's or Uncle John's, there's been a line drawn in the virtual sand of the food-writing world. Cross it, visit the ancients of our era, and one begins the true path towards the equivalent of culinary street cred.

The Holy Grail of those epic quests has for decades ended near Hazen. Olden Murry's kitchen talents have become the material of southern legend. Heralded by generations of food lovers, beloved by diners for more than half a century, the former riverboat cook's rambling association of tied-together rail cars near DeValls Bluff was ugly, unruly and absolutely perfect. Celebrated southern food writer John Edgerton called it "a rambling catacomb of interconnected coaches, trailers and pre-fabricated rooms." My friend Rex Nelson called it a "rabbit warren." Old-time Arkansas Gazette writer Mike Trimble declared it to be "what appears at first glance to be a minor train derailment." I guess "a hot mess" really didn't cover it.

Murry had been in the United States Army Corps of Engineers, and he'd been mauled by a winch. He apparently drew disability, which caused him no small number of issues years later when someone happened to figure out (probably from reading Trimble's Gazette article) that Murry was able to get along just fine after all. That someone was a reporter who'd gone to work for the Social Security Administration in the Disability Determination Department. Said reporter filed suit. When confronted with having to pay back the government, Murry is believed to have told the government it could have the restaurant, since that was all he had. In the end, the Social Security Administration ended the payments and Murry got back to what he did best- cooking up marvelous vittles.

Born in 1921, Olden Murry managed eighty-one years on this earth. Along the way, his acolyte Stanley Young learned the secrets of perfectly battered onion rings, fried fish and quail. Stanley and his wife Becky have been running Murry's for seemingly ever now, and in the twenty-first century, its location is on the other size of Hazen, out in a field. It's still a pilgrimage, but a comfortable one.

Grav, Hunter and I made it our last stop on a long day of mid-Delta restaurant hunting one Saturday in March 2014. We came for the catfish, for the rumor of good bread and for bread pudding I was told was worth slapping my mama (not that she'd put up with that sort of crap from me).

Within the large room we discovered a welcoming, peaceful evening, where we could sit still instead of driving on, where my daughter and I could all but inhale an entire loaf of soft-crusted buttery bread. Knowing full well how often places known for good catfish often turn out hot, greasy messes, I didn't allow my expectations to rise.

Mind you, we came to Murry's this visit at the end of a long and tiring weekend crossing the middle Delta searching out stories. We'd already been turned back from barbecue at William's Barbecue in West Memphis (again!), dipped chips at Pancho's, signed books and consumed Tang pie at Big John's Shake Shack, frustrated by the lack of signs of life at Uncle John's (we'd go back again later), stepped in for biscuit pudding at the Ole Sawmill Cafe and gleefully skipped past a crowd at Ho Ho Chinese Restaurant. It was too late in the day for any of Ms. Lena's good fried pies and too much to consider Craig Brothers, and while my daughter is a good sport about such trips my photographer was... well, on the verge of being indisposed. In fact, his absence from the table for great portions of the beginning of our meal was cause for alarm, but we made due, Hunter and I, chatting about the day's events and wondering if I'd be able to pull together this "Delta book" I'd been kicking my own butt over with the weekends remaining between that March day and deadline. Unable to get anything done during the week thanks to a demanding day job, consternated by a series of winter storms that shut down the northern and middle Delta weekend after weekend that year, we'd been forced into our final round of photography on these 16-hour Saturdays to travel and shoot as much as we could. This was going to be our final stop of the evening.

I say inhale as far as that bread goes because it had been many hours since we'd had non-sugary sustenance. Indeed, a dribbling of begged-for biscuit pudding had already fled past, and those special plates and cheese dip at Pancho's were long a memory. But this bread, fluffy and salty, doused with melted butter which poured through the cuts in its crust, was at that moment the most magnificent thing I had ever put into my mouth.

Grav's continued absence was distressing, not only to me but to a waitress who wasn't certain what to bring to the table. She was kind enough to bring a second loaf of bread, and I was kind enough not to chastise my child too much for eating so much of said bread.

My partner's return to the table signalled a moment of relief, though not a moment of hurried table service. In fact, our waitress and the cook had held the order until we were sure Grav would be at the table to enjoy it, which was both a blessing and a curse as yet another loaf of buttery bread disappeared. Baked potatoes appeared and were happily consumed in the interim.

My heart soared when my plate of seafood reached the table and I was treated to fluffy, almost airy, catfish fillets with paper-thin batter. This platter contained upon it not only those famed catfish pieces that had drawn so much renown, but decent sized shrimp fried up in that same light batter, tucked under a stuffed crab shell. They were served with a couple of hush puppy sticks with a flavor reminiscent of those great extruded hush puppies from the Grady Fish Fry, and with a sweet but slightly peppery coleslaw in a bowl.

Grav and I both took our pictures, and though he's not a catfish fan he did gaze longingly at my plate. Feeling terrible for diving in, Hunter and I tore into the repast, finally answering the hunger for something besides bread and potato. I'm a bad mom - she got none of that catfish (but the cylindrical hush puppies made up for it, I suspected).

Still, that didn't entertain me as much as watching the platter of fried quail delivered to Grav, complete with bowl of gravy. Here was a man who had already determined his favorite quail in the state, the Boston Mountain fried quail at The Red Barn in Fort Smith (now gone), confronted with an even more succulent example of the dish than he had experienced in his hometown. Indeed, as he picked out rib bones, I could have cackled with glee. He sucked those bones, dipped those wings in the gravy and even picked at the remaining crust on his plate once the bird was gone.

Dessert? Of course we had dessert. We could not turn our backs on the famed bread pudding, which had been bragged upon to me over and over again. And let me tell you, that bread pudding was every bit as good as it was rumored to be, covered in a sauce of butter and angel drippings, er, rum sauce. Hunter and I sparred with spoons over every dribbling.

So you should know, the restaurant doesn't serve alcohol, though there was a brown-bagged something-or-another on a table nearby. Murry's doesn't accept credit cards, either, but that doesn't keep it from the fame and accolades it so rightfully deserves, as we noticed from the numerous articles posted here and there around the cash register. As I pulled my dollars out of my wallet, I took another glimpse and promised I would not wait that long to get back.

You'll find Murry's Restaurant on the south side of US Highway 70 between Carlisle and Hazen. It's open for dinner Tuesday through Saturday. Call (870) 255-3266. There is no website.

# data[].attributes.attachment_link.title
Murry's Restaurant, The Holy Grail of Arkansas Delta Catfish.

# data[].attributes.attachment_link.description
The roots of this Delta classic run back through two owners and several decades. Still a cash-only operation, Murry's Restaurant remains the must-visit culinary destination of the middle Delta. I wrote about Murry's in Classic Eateries of the Arkansas Delta, but felt it was time to include that story here on the website.

# data[].attributes.body
Once a month I order to go at Bulgogi. It is a Korean restaurant here in Conway. Honestly, I could eat there every week (smile). My favorite dish is the chicken rice bowl with all the vegetables and the fried egg on top. I add the Korean teriyaki sauce mixed with the yum yum sauce.

# data[].attributes.body
I've been doing a lot of pandemic baking as a stress reliever :) This recipe from Love & Lemons is so delicious, quick, and easy! I hope others enjoy it as much as I have!

# data[].attributes.attachment_link.readable_text
We're head over heels for these healthy blueberry muffins. Moist, fluffy, and studded with jammy berries, they're a delicious quick breakfast or snack!

This summer, after bringing home pints of blueberries from the farmers market, I set out to make a blueberry muffin recipe I would really love. See, I adore baked fruit in almost any form (see here, here, or here), but most sweet, cake-y blueberry muffins are too rich for me to enjoy for more than a few bites. For me, the ideal blueberry muffins aren't too sweet, and they're deeply flavorful and moist. Most importantly, they put bursty, peak-season berries front and center.

Enter: the perfect homemade blueberry muffins. These moist, fluffy little guys are loaded with juicy, jammy berries, and a pinch of cinnamon gives them extra depth of flavor. I love to devour one for breakfast or an afternoon snack, and they'd be perfect for packing into lunchboxes or taking on the go. We've had this recipe on repeat around here for the last few weeks. I hope you love it as much as we do!

My Healthy Blueberry Muffin Recipe

These blueberry muffins are yummy, but they're secretly healthy too! Here's what makes them so darn good (and good for you):

Whole wheat pastry flour and almond flour. This mix yields an amazing moist texture. Be sure to look for whole wheat pastry flour here - it has more nutrients than all-purpose flour, but it's more finely ground than regular whole wheat flour, which can make baked goods dense.

Extra-virgin olive oil. Just 1/4 cup adds the perfect amount of richness.

A little cane sugar. Most blueberry muffin recipes call for a cup or more of granulated sugar. I use much less so that my lightly sweet batter really lets the sweetness from the blueberries shine.

Vanilla and cinnamon. They add warm depth of flavor.

Fresh blueberries, of course! They're loaded with antioxidants and fiber. Plus, after a few minutes in the oven, they become deliciously bursty and sweet.

To round out these easy blueberry muffins, I use eggs, baking powder, sea salt, and almond milk (regular milk works too!). This combination yields delectable, fluffy muffins, and they're healthy enough that you can feel good about enjoying one (or two) for breakfast.

Once you assemble your ingredients, whisk together the wet ingredients in one bowl and the dry ingredients in another.

Pour the dry ingredients into the wet ingredients, and mix until just combined. Then, toss the blueberries with a bit of flour, and gently fold them into the batter.

Pour the muffin batter into a greased muffin pan, and bake until the tops spring back to the touch and/or a toothpick inserted comes out clean. I always eat one straight out of the oven, but if you can resist them, their flavor is even better when they've cooled to room temperature. Enjoy!

Best Blueberry Muffins Tips

Toss the blueberries with a pinch of flour. Lightly coating the blueberries in flour before you fold them into the batter helps them stay suspended in the muffins. That way, you get a few blueberries in every bite instead of ending up with a big pile of berries on the bottom.

Add lemon oil! These healthy blueberry muffins are still good without it, but a little lemon oil adds a delightful bright flavor. If you don't have lemon oil, a teaspoon of lemon zest would be great too.

Don't overmix. If you bake often, this goes without saying, but if you're new to muffin-making, be sure to mix your batter until just combined. Overmixing will make your muffins dense and tough.

Make a double batch, and freeze the extras! These muffins freeze perfectly, so make a big batch in one go. Then, keep a stash on hand in the freezer for on-the-go breakfasts and quick snacks! You'll thank yourself later.

If you love these healthy blueberry muffins...

Try my banana muffins, blueberry scones, chocolate zucchini bread, banana bread, or cinnamon rolls next. Or check out these healthy breakfast ideas, or 60 more brunch recipes.

Blueberry Muffins

# data[].attributes.attachment_link.title
Blueberry Muffins Recipe - Love and Lemons

# data[].attributes.attachment_link.description
We're head over heels for these healthy blueberry muffins. Moist, fluffy, and studded with jammy berries, they're a delicious quick breakfast or snack! This summer, after bringing home pints of blueberries from the farmers market, I set out to make a blueberry muffin recipe I would really love.

# data[].attributes.body
While there are lots of great places to eat in LR, La Tapatia has become a comfort food choice for us during the pandemic.
https://www.yelp.com/biz/la-tapatia-taqueria-and-birria-little-rock

# data[].attributes.body
Without football this fall, Buck has continued his spring/summer cooking routine (yay me!). However,  when we want to go out we always choose Chuy's or  Heights Taco and Tamale Co. in LR for fajitas.

# data[].attributes.attachment_link.description
Heights taco & tamale co. is located at 5805 Kavanaugh Blvd, Little Rock, AR 72207

# data[].attributes.body
Most of you won't be surprised to know that one of my favorite restaurants is in Oxford, Mississippi. Bottle Tree Bakery is one of our go-to spots. During Covid, the restaurant is only serving baked goods from the door. That didn't stop us from having breakfast there this summer. They have wonderful bagels, brioche, and the best vegetable cream cheese in the world. Another favorite thing for us is Vivian Howard. She had the show "A Chef's Life" on PBS and now has "South by Somewhere" on PBS. On one of the episodes, Vivian visited a family friend who made a cabbage casserole, we now make it regularly (I pre-cook the sliced potatoes in the microwave for a few minutes because her cook time is just not enough for the potatoes). I'm adding two links. On to the BTB Facebook page and one to the "A Chef's Life" video of the cabbage casserole.

https://www.facebook.com/bottletreebakery/

https://www.youtube.com/watch?v=DxtU-d7bEb8

# data[].attributes.attachment_link.title
Beef and Cabbage Casserole | A Chef's Life | PBS Food