Modern Southern Cook

So today we wake up to a glorious Thanksgiving morning. The sun is beginning to rise over the distant hills and surrounding tree tops. There is a heavy frost on the ground and a wonderful day awaits of feasting and being with family. Ahhh, what a day! In preparation for today's festivities, I roasted some fresh pumpkins yesterday for delicious puree; can you say pumpkin pie???? The great thing about making your own puree is that you get so much more bang for your buck and you know that there is only one ingredient, pumpkin! In honor of the fresh pumpkin puree and the indulgence of the holiday, this morning was the perfect time for pumpkin waffles. These waffles are a variation on my popular Lighter-Than-Air Waffles . The pumpkin replaces the melted butter, reducing the fat even more. The addition of nutmeg and ginger increases the warmth of the recipe. Although I made these for Thanksgiving morning, they are perfect for anytime. 1 1/3 Cups All-Purpose Flour 4 teaspoons Baki

When I think about this time of year, I think about making caramel corn as a young girl. We made caramel corn at least once a year and it was always around the holidays. So, to me, caramel corn is a holiday tradition. However, the inspiration for this recipe goes one step further. I was at work a few weeks ago and suddenly craved a candy bar, and not just any candy bar, but the one that is supposed to satisfy. You know what I mean? Well, I never got the candy bar so I wanted to make something at home to satisfy the craving. On the way home, I picked up some popcorn and cashews, knowing I had everything else at home, in order to make this delicious treat. This recipe takes the classic caramel corn a few steps further. Not only do you have the sweet homemade caramel covering the tender popcorn, but I added salty cashews with decadent chocolate. AMAZING! So now when I have a craving, all I have to do is go to the pantry and grab a handful of this Turtle Corn to calm my salty, sweet des

So this week we continue with our theme of easy game day recipes. In an effort to continue our streak of a "No Repeat Recipe Season," this recipe was developed out of the need for something quick, easy, and, perhaps best of all, inexpensive. The great thing about this recipe is that you probably already have all of the marinade ingredients in your kitchen and the boneless chicken thighs are a very economical selection at your local grocery store. This recipe can also be doubled or even tripled for a large gathering. 4 Boneless, Skinless Chicken Thighs 1/4 Cup Low Sodium Soy Sauce 2 Cloves Garlic, Minced 1 Lime, Juiced 1/2 teaspoon Ground Ginger 4 Tablespoons Light Brown Sugar 12 Wooden Skewers 1. Place the wooden skewered in a shallow dish and cover with water. Allow to sit while preparing the remaining ingredients. 2. Lay the chicken thighs on a large cutting board. Unroll each thigh and slice lengthwise to make 3 strips. 3. In a separate bowl, comb