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18 Responses

  1. Just found you on Facebook. lucky me! Your recipes look wonderful, cannot wait to try them. Thank you!!!

  2. I love all your recipes!! You put on here. I just might have to ask for your book for Christmas.

  3. Hello, Jane, I simply love your wonderful recipes! Congratulations on your recipe book!

  4. Recipes all look good new to this site

  5. your recipes look so good can’t wait to try I love southern food

  6. Great recipes .! Can’t wait to try them! Thanks

  7. I’m not from the South, I’m from germany. Thanks for your yummy Recifes!

  8. Love this site all the recipes sound so good and I will be trying alot of them The layout of the site is wonderful better then most i have gone to thanks for the work you have done i will vist here often

  9. This is by far one of the best recipe sites I have ever visited!!

  10. any recipe for cheese ball?

    • A suoer easy one
      Crab cheese ball

      8 oz cream cheese
      1 pkg of dry italian dressing
      6 to 12 oz of crab (you can use canned and you can also make the recipe as a shrimp cheese ball.
      1/2 c chopped walnuts

      Soften cream cheese add dry dressing and mix well. Add crab meat in and mix gently to ensure the crab is evenly distributed. Chill the cream cheese mix in refrigerator until the mix can be taken out in one lump, roll into a ball or a log and roll in mixed nuts.
      I hope this works for you!

    • Cheese Ball

      1 pkg. ham lunch meat (16oz)lg pkg, chopped finely
      2 (8oz) pkgs. Philad. Cream Cheese, room temp.
      1 bundle Green Onions (3 entire onions,,4 without green stems),chopped finely
      2 TBs. Worchestershire Sauce
      2 TBs. Accent
      chopped pecans to roll cheese ball in
      Mix all together, roll in pecans, cover, chill.
      this makes alot, I norm. make into 3 balls and share with family,friends or give as Christmas gifts. enjoy

  11. Thanks for the new appetizers. i enjoy all your recipes keep up the wonderful work

  12. Love the new appetizer page and the navigation and printing instructions! It just gets better and better! :)

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.