In Laundry Love, I included lots of delicious, stain-inducing recipes. They were a big hit. So here are more favorites, this time inspired by various spaces in my home. Enjoy!
When I was growing up, my mom always made guests feel welcome the moment they arrived. Today, I follow her lead, often taking a guest’s jacket and offering a beverage so they can settle in. I’ve provided two options—one for cooler weather and one for hot summer days.
CRANBERRY TEA
Serves 14
4 cups fresh cranberries
3½ quarts water
12 whole cloves
4 cinnamon sticks, approximately 3 inches long
Juice from 2 lemons
Juice from 2 oranges
2 cups sugar
Place the cranberries, water, cloves, and cinnamon sticks in a saucepan, and simmer on medium heat for 12 minutes. Add the lemon and orange juices plus the sugar. Increase the heat to medium-high and stir continuously until the mixture is just boiling. Let cool off a bit but serve hot.
LEMONADE BOURBON SLUSH
Serves a summery crowd of roughly 18
1 (12-ounce) can frozen lemonade, thawed
1 (12-ounce) can frozen orange juice, thawed
½ cup sugar
6 cups water
3 cups bourbon
7UP or other lemon-lime soda
In a large bowl, mix together the lemonade, orange juice, sugar, water, and bourbon and then freeze until slushy. To serve, add 3 tablespoons of the mixture to each glass of roughly 8 ounces. Then fill each glass with 7UP.
WILMA’S BLACKBERRY CAKE
When you’re a guest, you might bring a bottle of wine or a bouquet of flowers to your host. My mom brings this decadent, old-fashioned cake, one she’s locally famous for. Honestly, people in the know are waiting on the other side of the door just hoping she’s brought along her signature cake. She’d even make it for fundraisers—one fan purchased it repeatedly for grand sums. My mom uses pecans, but you might consider adding black walnuts as that’s a more Appalachian choice for this Southern dessert.
Serves 12 to 15
CAKE
1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
2 cups sugar
4 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
½ teaspoon ground cloves
Dash of kosher salt
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
2 cups fresh or frozen blackberries, undrained if frozen
½ cup pecans or black walnuts, coarsely chopped
FROSTING
3 cups packed light brown sugar
2 tablespoons light corn syrup
3 tablespoons unsalted butter
Dash of kosher salt
¾ cup heavy cream
1 teaspoon vanilla extract
Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan with butter.
Make the cake: In a large bowl with an electric mixer or using a stand mixer, cream together the butter and sugar until light and fluffy. Then add the eggs, cinnamon, allspice, nutmeg, cloves, and salt and mix thoroughly.
In a separate bowl, whisk together the baking soda and buttermilk. Alternate adding the buttermilk mixture and the flour into the butter-sugar-spice mixture, beating well after each addition. Add the blackberries and pecans and mix until just combined.
Pour the mixture into the prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
Make the frosting: In a saucepan, place all the ingredients and stir to blend. Bring to a boil over medium heat, stirring occasionally, and cover for 3 minutes while it continues to boil. Uncover and continue to cook until a soft ball forms (238°F on a candy thermometer). Remove the pan from the heat and allow it to cool for 3 minutes. Beat the mixture with an electric mixer or by hand until it becomes thick but spreadable (it will lose its gloss).
Spread the frosting over the cooled cake with a butter knife or offset spatula. If the frosting is too thick, add a tablespoon of hot water to loosen it. Dipping the knife in hot water will also help make spreading the frosting easier.
TENNESSEE SIN
First of all, you have to love the name. Baked inside of a loaf of bread, this cheesy, gooey appetizer is aptly titled for its decadent deliciousness. I got this oh-so-1970s recipe from my mom when I first started hosting parties. It’s now so popular that some friends’ RSVPs depend on knowing if I’m making this. (I don’t blame them.) It’s a great appetizer if you’re throwing a fete, but it’s simple enough to make at the last minute for a few friends. In fact, it turns every gathering into something special. And again, that name—so perfect.
Serves 12
2 (16-ounce) loaves of French bread
8 ounces cream cheese, at room temperature
8 ounces sour cream
16 ounces cheddar cheese, shredded
½ cup chopped cooked ham
⅓ cup chopped green onions
¼ teaspoon Worcestershire sauce
Dash of ground paprika
Preheat the oven to 350°F.
Slice off the top fourth of one bread loaf and set it aside. Hollow out the bottom of the loaf, leaving a 1-inch shell. Cut the reserved bread top, the insides of the loaf you’ve removed, and the entire remaining loaf into 1-inch cubes. Bake the hollow bread and the cubes on a sheet pan until lightly browned, approximately 5 minutes.
In a large bowl with an electric mixer or using a stand mixer, beat the cream cheese at medium speed until smooth, then add the sour cream, cheese, ham, green onions, and Worcestershire sauce until combined. Spoon the mixture into the bread shell, wrap the loaf in heavy-duty aluminum foil, and bake for 30 minutes.
Carefully remove the foil, sprinkle the top with paprika, and serve hot with the toasted bread cubes alongside.
THE ICONIC SAUSAGE BALLS
My mom never throws a party without serving this iconic party food. In fact, I’d guess they’re in the repertoire of most Southern cooks. Fortunately, they’re as easy to make as they are delectable, and you can bake them ahead, freeze them, and then throw them in the air fryer or oven for reheating. But why wait for a party? I often pack a few for my lunch.
Makes 30 balls
Butter, for greasing the baking sheets
1 pound ground spicy sausage, at room temperature
3 cups Bisquick (see Note) pancake and baking mix
8 ounces sharp cheddar cheese, shredded
3 tablespoons water
Preheat the oven to 400°F and grease two baking sheets with butter.
In a large bowl, mix together all the ingredients thoroughly. Using your hands, roll the mixture into 1½-inch balls and place them on the prepared baking sheets. Bake for 15 to 20 minutes, until no longer pink inside and browned on the outside.
Note: Did you know Bisquick, an indispensable product in Kentucky, is made by General Mills, which started in Minnesota? That’s yet another connection between my childhood home and my current home state.
When I was growing up, Mom served all of these cookies in the dining room at Christmastime. This is, to my mind, how to celebrate the holiday—offering a cookie smorgasbord, plates and napkins stacked at the ready. Make one or make them all. Then dig in.
MOLLY’S SANTA’S WHISKERS
A little hint of cherry is a nice counterpoint to the crunch of this cookie. If you, like my mom, hate coconut, you can leave that out and they’re still delicious. (Thanks, Suzanne, for letting me share this favorite! Mom and I have been baking and eating your mom’s cookies since 1976—without the coconut.)
Makes 60 cookies
1 cup margarine, at room temperature
1 cup sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
2½ cups all-purpose flour
¾ cup candied cherries, chopped (see Note)
½ cup pecans, chopped
¾ cup flaked coconut
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a large bowl with an electric mixer or using a stand mixer, cream together the margarine and sugar until light and fluffy. Add the milk and vanilla, followed by the flour, cherries, and nuts. Form the dough into two logs, each approximately 2 inches in diameter and 8 inches long. Roll the logs in the coconut, wrap each log in wax paper, and place them in the refrigerator to chill for at least 1 hour.
Remove the logs and cut them into ¼-inch slices. Place the slices on the prepared baking sheets about 1 inch apart. Bake for 12 minutes, until slightly brown. Allow the cookies to cool on the baking sheets for 2 minutes, then move them to a rack to cool completely.
Note: If you can’t find candied cherries, drain some maraschino cherries and set them on a paper towel overnight. They must be completely dry before using.
GOLDEN SUGAR COOKIES
These drop sugar cookies are my absolute favorite. No contest.
Makes 36 cookies
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
2½ teaspoons vanilla
2 cups sugar
3 large egg yolks
Preheat the oven to 350°F.
In a large bowl, sift together the flour, baking soda, cream of tartar, and salt; set aside.
In a separate large bowl with an electric mixer or using a stand mixer, cream together the butter and vanilla until light and fluffy. Now gradually add the sugar, creaming after each addition. Add 1 egg yolk at a time, beating after each addition. Gradually add the dry ingredients, beating after each addition until combined.
Form the dough into 1-inch balls. Place on two ungreased baking sheets 3 inches apart. Bake for 12 minutes, until slightly brown around the edges. Allow the cookies to cool on the baking sheets for 5 minutes, then move them to a rack to cool completely.
SPANISH LACE COOKIES
Fragile and special, lacy cookies stand out at any cookie swap.
Makes 48 cookies
2 cups (4 sticks) unsalted butter, at room temperature, plus more for greasing the baking sheets
1 cup granulated sugar
1 cup brown sugar
2 large eggs, separated
2½ cups old-fashioned oats
1 teaspoon baking powder
1 cup chopped walnuts
1 teaspoon vanilla extract
Preheat the oven to 350°F. Grease two baking sheets with butter.
In a large bowl with an electric mixer or using a stand mixer, cream together the butter and both sugars until light and fluffy. Whisk in the egg yolks until just combined.
In a separate medium bowl, stir together the oats and baking powder. Add the mixture to the wet ingredients and whisk to combine. Fold in the nuts and vanilla, and set the bowl aside.
In another medium bowl with an electric mixer or using a stand mixer, beat the egg whites until they reach the stiff peak stage, then gently fold them into the batter.
Drop teaspoonfuls of the dough about 3 inches apart on the prepared baking sheets. Bake for 7 to 8 minutes, until slightly brown. Allow the cookies to cool on the baking sheets for 2 minutes; then remove them carefully to a rack to cool completely.
CORNBREAD CASSEROLE
Whoever dreamed up this cornbread casserole is a genius. Packed with chicken, cheese, and jalapeños, this recipe is in my regular rotation. Pair it with a salad and you’ve got a great last-minute dinner for guests. Plus, while it’s baking, you can do a couple ten-minute cleans. Talk about easy entertaining!
Serves 8
½ cup corn oil, plus more for the baking dish
1¼ cups yellow cornmeal, plus 3 tablespoons for the baking dish
1½ cups whole milk
1 (14.75-ounce) can cream-style corn
3 large eggs
2 teaspoons kosher salt
¾ teaspoon baking soda
4 cups shredded Mexican cheese blend
3 large boneless, skinless chicken breasts, cooked and shredded
½ cup pickled jalapeños (from a jar not a can), drained and sliced
½ cup fresh cilantro, chopped (optional)
2 tablespoons unsalted butter Salsa, for serving
Sour cream, for serving
Preheat the oven to 350°F. Grease a 3-quart or 9 × 13-inch baking dish with oil. Sprinkle 3 tablespoons of the cornmeal on the bottom and sides of the pan. Bake the pan for 3 to 4 minutes and set aside to cool, keeping the oven on.
In a large bowl, whisk together the oil, milk, corn, eggs, salt, and baking soda. Add the remaining 1¼ cups cornmeal and stir until mixed. Pour half of the batter into the prepared baking dish. Sprinkle the top with the cheese, chicken, jalapeños, and cilantro (if using). Pour in the rest of the batter.
Bake for roughly 1 hour, until a fork inserted into the center of the casserole comes out clean. Add butter to the top of the casserole and allow it to cool for 15 minutes. Serve with salsa and sour cream on the side.
PATRIC’S GRILLED CHEESE
I’d never heard of restaurant-quality grilled-cheese sandwiches until I started going to Ed and Fred’s Desert Moon, a longtime Kentucky restaurant. Those visits inspired me to create my own grilled cheese—stuffing everything I love into it. My friend always requests this sandwich for his birthday, and let me just say, it’s better than birthday cake (and probably has more calories). It’s the stuff of legend. You’ll wow your loved ones with this ultimate comfort food.
Makes 1 sandwich
3 bacon strips
½ apple, sliced
¼ white onion, sliced
3 tablespoons butter
2 slices rustic bread (I prefer onion rosemary)
1 slice cheddar cheese
1 slice Swiss cheese
In a large skillet, preferably cast iron, fry the bacon over medium heat until crisp. Set aside to drain on a plate lined with a paper towel.
Using the same pan with the drippings, cook the apple and onion slices until softened, about 5 minutes.
Use 1½ tablespoons of the butter to butter both sides of the bread slices and lay one slice in the same pan. Add the bacon to that slice, followed by the cheddar and Swiss cheese, apples, and onions. Then add the second slice of bread. Add the remaining 1½ tablespoons butter to the pan (unless you still have enough bacon drippings!). Now toast the sandwich in the skillet, flipping once, until each side is golden brown. Slice in half and serve.
CLOTHESPIN COOKIES
I’d never even heard of these cookies until one of my customers told me about them. What a surprise and delight to discover! They’re like little delicious cream horns but better. You’ll need a pastry bag and a dozen wooden clothespins (the round ones, not the clips) to whip up a batch, and then, when you throw in your next load of wash, indulge in a few.
Makes 12 cookies
COOKIES
4 cups all-purpose flour, plus more for rolling
3 tablespoons granulated sugar
Pinch of salt
2 cups (4 sticks) unsalted butter, at room temperature, plus more for the baking sheet
4 large egg yolks
1 cup sour cream
FILLING
2 cups (4 sticks) unsalted butter, at room temperature
1 cup Crisco
2 pounds powdered sugar
¾ cup whole milk, at room temperature
1 teaspoon vanilla extract
1 (7-ounce) jar marshmallow creme
Make the cookies: In a large bowl, mix together the flour, granulated sugar, and salt. Use two butter knives to cut the butter into the flour mixture until fully combined. Add the egg yolks and sour cream, and mix well. Wrap the dough in wax paper and chill overnight in the refrigerator.
The next day, when you’re ready to bake the cookies, preheat the oven to 400°F. Grease a baking sheet with butter or line it with parchment paper. Wrap 12 clothespins in aluminum foil.
Cut off one section of the dough and use a rolling pin to roll out the piece on a floured surface to a ⅛-inch thickness. Cut into strips roughly 1 inch wide and 4 inches long, and wrap each strip around a clothespin, covering the entire clothespin except for the round end.
Place the clothespins on the prepared baking sheet about 1 inch apart, and bake for 8 to 10 minutes, or until slightly browned. Allow them to cool on the baking sheet, and then slide the cookies off the clothespins, pulling them over the round end.
Meanwhile, make the filling: In a large bowl with an electric mixer or using a stand mixer, cream together the butter, Crisco, powdered sugar, milk, and vanilla for 10 minutes. Add the marshmallow creme and beat until only just combined. Chill the filling in the refrigerator for at least 30 minutes to make it easier to work with.
Using a pastry bag fitted with a tip, carefully pipe the filling into the cookies. Refrigerate the cookies in an airtight container until served.
GREYHOUND
Why not drink my favorite cocktail in my favorite place, the laundry room? I highly recommend it.
Makes 1 drink
Ice
3 tablespoons vodka (see Note)
Grapefruit juice
Salt, for rimming the glass (optional)
Fill a tumbler with ice and add the vodka. Add grapefruit juice to fill the glass and stir. If you prefer a Salty Dog, add salt to the rim of the glass.
Note: I recommend using better-quality vodka than what you usually use in the laundry room.
WILMA’S POTATO SALAD
Just typing Wilma’s Potato Salad makes me want to skip work today and get cooking. This is hands down the best potato salad I’ve ever had, and I bet it will become your favorite as well. The dressing is next level. In fact, my brother loves this so much that Mom makes it for him for his birthday every year. And while this recipe makes a lot, don’t worry: You and your pals or loved ones will eat it all.
Serves 8
DRESSING
½ cup sugar
1 tablespoon cornstarch
1 teaspoon dry mustard
½ teaspoon kosher salt
¾ cup water
¼ cup white vinegar
2 large eggs, slightly beaten
1 cup mayonnaise
SALAD
6 medium white potatoes, peeled, cooked, cooled, and cut into ½-inch cubes
5 hard-boiled eggs, diced
¼ cup shredded onion with juices
¼ cup chopped fresh parsley
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika, for serving
Make the dressing: Add all dressing ingredients except for the mayonnaise to a heavy saucepan and cook over medium heat until thick and bubbly. Transfer the mixture to a medium bowl, cover the surface of the bowl with plastic wrap, and set aside to cool. When completely cool, stir in the mayonnaise.
Make the salad: In a large bowl, mix together all the salad ingredients except the paprika, tossing gently. Add the dressing and stir until well coated. Garnish the salad with paprika and serve.
BEAN SALAD
If your grandma grew up in the South, she likely makes or made this salad. This sweet and vinegary recipe is Granny Dude’s version. We ate it on the regular—during weekdays, sure, but also at picnics, barbecues, and church basement dinners. When I was a kid, our local Kentucky Fried Chicken served a version of this as well.
Serves 8
SALAD
1 (15-ounce) can green beans, drained
1 (15-ounce) can wax beans, drained
1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can red kidney beans, drained
2 celery stalks, sliced
1 large white onion, sliced and separated into rings
1 green bell pepper, diced
1 red bell pepper, diced
DRESSING
1½ cups sugar
½ teaspoon paprika
1 cup white vinegar
½ cup extra-virgin olive oil
½ teaspoon red pepper flakes
Make the salad: In a large bowl, combine all the salad ingredients and set aside.
Make the dressing: In a small bowl or large measuring glass, whisk together all the dressing ingredients until the sugar is dissolved.
Pour the dressing over the salad, toss until the salad is coated with dressing, and serve.
POPCORN BALLS
I’ve eaten these popcorn balls, made regularly by a family friend, practically my entire life. And because I grew up watching A Charlie Brown Thanksgiving, during which Chuck and his pals eat popcorn, I’ve always associated these treats with winter holidays. (Although I did bring them to school once for Halloween.) Easy and fun to make, these popcorn balls owe their super-white appearance to a surprising ingredient: baking soda. When I make them today, I often mix in dried cranberries, nuts, sprinkles, or caramel chips right before I pour in the syrup.
Makes 12 balls
1 cup sugar
½ cup light corn syrup
¼ cup (½ stick) butter
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon baking soda
12 cups freshly made popcorn (from about 6 tablespoons kernels)
Neutral oil, such as grapeseed or canola, for shaping the balls (optional)
In a heavy medium saucepan, combine the sugar, corn syrup, butter, and salt. Bring to a boil over medium heat, stirring constantly; continue stirring and boiling for 2 minutes. Remove the mixture from the heat and stir in the vanilla and baking soda.
Pour the syrup mixture over the popcorn, coating the corn well. While wearing plastic disposable gloves or plastic bags on your hands, grab a handful of popcorn and shape it into a ball; it can help to add a bit of oil to the gloves, if desired. Repeat with the remaining popcorn; you should have enough to make a dozen balls.
Allow the popcorn balls to cool completely, wrap in wax paper, and tie each with a ribbon.