Bacon-Wrapped Shrimp - Wrap 12 slices smoked bacon tightly around each of 12 shrimp, place on grill and cook for about 5 minutes on each side. Bacon should be browned and crisp.

Green Salad with Goat Cheese and Pecans - Toss 6 cups of baby field greens with vinaigrette – divide among four salad plates, drop teaspoons of goat cheese around edge of salad, sprinkle with pecans and season with salt and pepper.

Corn Bread Dressing - Preheat the oven to 325. Sauté jalapeños, onions, celery, and garlic in butter and add pecans, thyme and season with salt and pepper. Spoon the vegetable mixture over crumbled cornbread.  Add the eggs and chicken stock and spoon into prepared pan. Bake 30-40 minutes.

4 cups crumbled Corn Bread

2 jalapeño peppers, seeded and minced

2 cups diced yellow onion

1 cup diced celery

2 cloves garlic, minced

6 tablespoons unsalted butter

1/3 cup chopped pecans

1 teaspoon dried thyme leaves

3 eggs slightly beaten

1-cup chicken stock

Oven Roasted Tenderloin of Pork - Preheat over to 350˚. Rub tenderloins with olive oil and season with salt and pepper. In an ovenproof pan, sear tenderloins in butter until golden brown. Sprinkle with sage and roast in oven for about 15 minutes until done.

2 pork tenderloins (about 1 pound each)

3 tablespoons olive oil

1 tablespoon unsalted butter

2 spring fresh sage leaves, coarsely chopped

Buttermilk Pie with Rum Soaked Raisins - Combine the raisins and rum and set them aside for 12 hours to soften, stirring occasionally. Preheat the oven to 350˚. Lightly beat eggs and add sugar and flour. Blend in butter. Add buttermilk and blend with a whisk.  Add limejuice, vanilla and nutmeg. Drain and sprinkle the raisins in the bottom of the prepared piecrust and slowly pour the custard filling over them. Bake 1 hour and 15 minutes.

1-cup raisins (half dark and half golden)

½ cup spiced rum

1 ¾ cups sugar

1 tablespoon flour

4 eggs

8 tablespoons unsalted butter, softened

1 cup buttermilk

1 tablespoon lime juice

2 teaspoons vanilla extract

1 tablespoon ground nutmeg

Prepared pie-crust

Oven Baked Buttermilk Chicken - Preheat oven to 425 degrees. Combine soup mix and flour - set aside. Beat eggs with buttermilk. Dip chicken in buttermilk, then flour - coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter or margarine, then bake 45 minutes or until well done.

1 envelope Golden Onion Soup Mix

1 Cup Flour

2 Eggs

1/2 Cup Buttermilk

3 Pounds Chicken, Cut up

1/4 Cup Margarine or butter, Melted

Griddle Scones

 2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

1/4 cup buttermilk

1/4 cup butter, melted

Stir together buttermilk and butter, add dry ingredients and stir. Turn dough onto lightly floured surface and knead 4 times. Divide dough into two rounds - cut each round into 4 wedges. Dust in flour and cook on griddle over low heat for 3 minutes. Increase heat to moderate and cook until scones are puffed and golden brown (about five minutes more). Turn over and cook about 5 minutes on other side. 

Banana Upside Down Cake - Preheat oven to 325. Cut bananas in quarters. Melt 1 Cup sugar with 2 T. water over high heat until sugar caramelizes. When the Carmel is dark amber, add butter. Pour mixture into an 8-inch cake pan. Arrange bananas in the Carmel, cut side down. Mix remaining sugar, melted butter, eggs, buttermilk and vanilla. Add flour, baking powder and salt. Pour batter over bananas and bake 50 minutes. Cool for 5 minutes and then invert onto plate.

3 each bananas

2 Cups sugar

4 Tablespoons Butter (1/2 Stick)

1 1/2 Cups Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1/2 Cup Butter, Melted

2 Eggs

1/2 Cup Buttermilk

1 teaspoon Vanilla