I just love this Pozole Recipe. Pozole is a Mexican Soup that is usually made with pork; this recipe is made with chicken. It can be made in a crock pot if you prefer.

Hominy has always held a special place in my heart. Growing up, it was often served alongside country ham on chilly evenings. Those old hominy recipes were once staples in Southern kitchens, but they seem to have quietly faded away. I’ve yet to find anyone who remembers them.

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This EGGNOG Recipe is the best ever, and it is made with real eggs. 

Whip up this eggnog at least 2-3 weeks before you plan to sip; it’s quick to make but notoriously messy. I almost made the mess that couldn’t be cleaned up.

National Public Radio (NPR) wanted proof that it was safe, so they got some scientists to test the recipe. These scientists added Salmonella bacteria to the nog and tested it.

Good news! The verdict? The alcohol won. The bacteria couldn’t survive.

Click to get recipe and to see why this eggnog is Safe!

No food says “Thanksgiving and Christmas holidays” quite like Cranberries. 

This Cranberry Salad is tart, sweet, and stunning, loaded with fresh cranberries, citrus, and crunch. Make it ahead and let the flavors mingle. It’s not just a side dish, it’s a tradition.

Print Recipe

Cranberries; no food says Thanksgiving or Christmas quite like cranberries.

Prep Time10 minutes mins

Cook Time10 minutes mins

Chill4 hours hrs

Total Time4 hours hrs 20 minutes mins

Course: Salad, Side Dish

Cuisine: American

Keyword: cranberry salad, cranberry salad recipe

Servings: 10 servings

Calories: 147kcal

Author: Chloe Tuttle

Ingredients

• 1 orange washed
• 1/2 cup orange juice
• 12- ounce bag cranberries washed and picked over
• 1 cup sugar
• 1/2 cup celery diced
• 1/2 cup pecans chopped
• 1 teaspoon key lime juice or lemon juice
• 3 packages unflavored gelatin 3 tablespoons
• 1/2 cup cold water
• 1/2 cup boiling water

Instructions

• Remove stems from orange and cut orange into pieces, leaving peel on. Put orange pieces in a blender with the orange juice and pulverize.
• Add cranberries and sugar. Pulse to mix, but do not completely pulverize. (This part of the salad can be made in advance and stored in the refrigerator).
• Add celery and nuts and lemon juice. Blend again.
• Soften gelatin in 1/2 cup cold water. Add 1/2 cup boiling water. Add to cranberry mixture.
• Spray a four-cup mold with cooking spray
• Pour cranberry mixture into mold and chill until set. 
• Unmold onto a pretty dish and garnish with a piping of mayonnaise.

Nutrition

Calories: 147kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 111mg | Fiber: 2g | Sugar: 24g | Vitamin A: 95IU | Vitamin C: 18.1mg | Calcium: 16mg | Iron: 0.3mg

Click to see Chloe’s insights into this old family recipe.

I had never heard of Chicken Mull until a few years ago. And then I found out that the Chicken Mull Festival happens 8 miles from me in Bear Grass, NC, population 69.  This year, the festival is on Saturday, October 25, 2025.

Print Recipe

Chicken Mull – What Is It?

Prep Time15 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time2 hours hrs 45 minutes mins

Course: Dinner

Keyword: Bear Grass Chicken Mull, Chicken mull, North Carolina chicken stew, old fashioned chicken stew, southern comfort food

Author: Chloe Tuttle

Ingredients

• 3-4 lb chicken cut into pieces
• 3-4 qts water enough to cover the chicken
• ½-1 tbsp salt adjust to taste
• 1 teaspoon black pepper ground
• ½-1 teaspoon cracked red pepper or to taste
• 1 Tbs lard or butter
• 2-3 sleeves Saltine Crackers salted (you will probably use 2-3 sleeves)

Instructions

• Prepare the Broth: In a large stock pot, add several quarts of water, salt, black pepper, crushed red pepper, and a spoonful of lard. Bring to a rolling boil.
• Cook the Chicken: Add the cut-up chicken pieces, making sure there’s enough water to fully cover them. Return to a boil, then reduce the heat and simmer gently for 1–2 hours, until the chicken is tender and falling off the bone.
• Remove and Shred the Chicken: Take the chicken out of the pot. Strain the broth into a large bowl and set aside. Once the chicken has cooled, remove the skin and bones, then shred the meat by hand - checking carefully for any small bones.
• Reheat the Broth: Wash the stock pot to remove any residue. Pour the reserved broth back in and bring it to a gentle boil.
• Make the Mull: Add the shredded chicken to the boiling broth. Reduce the heat to a simmer. Slowly crush and stir in 2 sleeves of saltine crackers, a handful at a time, stirring constantly until the mull thickens. If it still seems thin, add more crushed crackers until you reach your desired consistency.
• Serve hot with toasted bread or hush puppies. The flavor deepens overnight, so leftovers are even better the next day!
• Yield: 6-7 two-cup servings

Notes

Tips for the Best Chicken Mull:

Use bone-in chicken for a richer flavor.

Adjust the amount of red pepper to your preferred spice level.

For extra creaminess, stir in a splash of milk before serving

Click to learn the history of Chicken Mull and to see about the Festival

Crispy, sweet, and lightly salted, these honey-roasted pecans are the ultimate Southern snack and so easy to make. Perfect for holiday parties, hostess gifts, or everyday cravings, this easy recipe delivers big flavor with just a few simple ingredients.

Made with fresh pecans, golden honey, and a touch of sea salt, they roast to a beautiful, caramelized crunch in minutes. Whether you’re filling gift jars, topping a salad, or setting out a festive snack tray, these homemade honey-roasted pecans are always a crowd favorite.

Print Recipe

Prep Time15 minutes mins

Cook Time1 hour hr

Course: Appetizer

Cuisine: American southern

Servings: 12

Calories: 187kcal

Author: Chloe Tuttle

Ingredients

• 3 cups pecans whole, shelled
• 3 tbs honey
• 1/2 teaspoon salt Plus more

Instructions

• Preheat oven and prepare baking sheet. Set oven to 250°F. Spray a rimmed cookie sheet with nonstick cooking spray.
• Toast pecans. Spread pecans in a single layer on the baking sheet. Bake for 7 minutes to lightly toast.
• Coat with honey and salt. Transfer warm pecans to a mixing bowl. Add 3 tablespoons of honey and stir to coat. Sprinkle in ½ teaspoon salt and mix well.
• Slow roast for flavor and crunch. Re-spray the cookie sheet. Spread coated pecans in a single layer. Bake at 220–250°F for 1½ to 2 hours, checking often and stirring once halfway through.
• Finish and store. Remove from oven. Sprinkle with a pinch of salt and separate any clumped nuts. Let cool completely. Store in an airtight container.

Notes

Honey-roasted pecans stay fresh for up to 1 week at room temperature. For longer storage, refrigerate in a sealed container.

What is the secret to luscious roasted pecans? Roasting at a low temperature for 1-2 hours. 

Yield: 3 cups

Nutrition

Serving: 2tbs | Calories: 187kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 97mg | Potassium: 104mg | Fiber: 2g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg

My parents planted these pecan trees in 1922. Amazingly, they are still producing. Some years, they do take a break.

Looking for extended stay lodging in Eastern North Carolina? Big Mill Extended Stay offers quiet, fully furnished rentals ideal for traveling nurses, medical professionals, contractors, and guests relocating to the area. Nestled on a peaceful farm with gardens, lakes, and orchards, our accommodations provide comfort, privacy, and Southern hospitality—perfect for short-term or long-term stays.

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Transform stale bread into irresistible treats with these toasted pita points! They are wonderfully delicious, proving that even old, stale bread can be a culinary treasure.

Not limited to pita, you can use baguettes, ciabatta, or even croissants—though croissants aren’t ideal for dipping.

To take these toasts to the next level, I brush them with melted butter and sprinkle them with flavorful seasonings. Click to get the tasty recipe for Toasted Pita Points

Tomato Jam – So Good You Won’t Believe It

If you have never tried Tomato Jam, you are in for a treat.

I have been reading about this jam and when I saw the recipe in the New York Times, I knew I had to make it. I didn’t like their recipe – too many conflicting spices. I tried several iterations and now I think I have the perfect recipe based on the Times recipe.  Click to read more about Chloe’s Killer Tomato Jam

Tasty, Tart, and Pretty Plum Jelly is perfect for your breakfast table. Whether enjoyed on a lazy Sunday morning or as an accompaniment to a sophisticated afternoon tea, this plum jelly is a true culinary delight.

Chloe’s Plum Jelly is the Best

Growing up, we had a beautiful red plum tree.  And Plum Jelly is my absolute favorite jelly. Experience the essence of juicy, tangy plums captured in every jar of this  pretty plum jelly.

This Plum Jelly is absolutely the best of ALL the jellies. It has a sweet-tart taste that can’t be faked. Try to get ripe plums – there are many varieties. I like the red plums because that is what we had. This jelly recipe is a keeper.

Chloe’s Luscious Plum Jelly is the BEST

Print Recipe

Plum Jelly

Sweet, tart jelly from red plums is the best ever.

Cook Time10 minutes mins

Total Time2 hours hrs

Course: Appetizer, Breakfast, Condiments

Cuisine: American

Keyword: Red Plum Jelly

Servings: 8 half-pints

Calories: 529kcal

Author: Chloe Tuttle

Equipment

• 1 Canner pot

Ingredients

• 8 lbs ripe plums (you will need 4 Cups of plum juice)
• 5 ½ cups sugar
• 3 ounces liquid Certo (1 pouch)
• 8-10 half-pint canning jars
• cheesecloth

Instructions

• Wash plums and put whole plums in a large stainless steel cooking pot. Mash the plums with a spatula or potato masher to extract some of the juice. Cook for about 10 minutes, stirring often.

  Line a large colander with cheesecloth and set over a large bowl. Pour plum mixture into the colander and set aside to cool. After it has cooled, put in refrigerator overnight. DO NOT squeeze or mash the plums, just allow to drip. Hopefully, you will have 4 cups of plum juice.

  Add 5 ½ cups sugar and the 4 cups plum juice to a pot and cook over medium heat. Stir to dissolve the sugar.

  After mixture is boiling, raise heat and bring to a rolling boil that cannot be stirred down.

  Add Certo and bring heat back up to a rolling boil that cannot be stirred down.  Stir and cook the jelly for 1 minute…. or a bit longer if you want.

  Put into sterilized jars and put on lids and rings. Process in hot water bath for 5 minutes.

Nutrition

Serving: 2Tablespoons | Calories: 529kcal | Carbohydrates: 137g | Fat: 0.4g | Sodium: 1mg | Potassium: 3mg | Sugar: 137g | Calcium: 1mg | Iron: 0.1mg

All Good Southern Cooks Have a Sweet Pickle Relish Recipe

Southerners Love Our Sweet Pickle Relish

We don’t buy the relish, we make it ourselves from old family recipes. Each family has its own recipe; some add peppers and onions. I like the simple one.  Often we just chop up last year’s sweet cucumber pickles. You just can’t make southern chicken salad without Sweet Pickle Relish. This recipe is the best!