Leftover turkey with smoked sausage, okra, tomatoes, plus more vegetables, cooked in a roux.

Inspired by a favorite snack, this no-bake pie has a creamy peanut butter filling on a buttery cracker crust.

Top oatmeal with a light syrup made from cranberries and brown sugar. Drizzle with honey.

Fire and Ice Pickles are store-bought dill pickles turned into a sweet, sour, and spicy flavor combination.

All the flavors of pumpkin pie rolled into a flaky buttermilk biscuit.

Buttermilk biscuits with a hint of fresh sage and sweet onion

Circa 1940s recipe. Buttery cookies filled with plump raisins.

Turnips, potatoes, sweet onion, garlic, and herbs stewed in butter and then puréed into soup.

A Southern icon, pecans and a syrupy filling baked in a pie crust.

Sweet potatoes and apples plus brown sugar, maple syrup, and spices cook overnight in a slow-cooker.

Make a simple yeast batter the night before. Add,fresh ingredients, including sweet potato, in the morning.

Fresh herbs and Parmesan cheese go into a compound butter that’s slathered on fresh corn and grilled.

Fresh strawberries roasted with lemon, cinnamon sticks and brown sugar. Served over ice cream.

Ground beef and pork sausage with onions, peppers and a BBQ-y sauce.

Okra, jalapeno peppers, sweet onions held together by a cornmeal batter and fried. Serve with Comeback Sauce.

Seasoned pork chops browned and cooked in a gravy of mushrooms, onion, garlic and white wine. An updated version of a family favorite.

The ultimate Southern snack food. Green peanuts are boiled in a brine until tender.

Garlic Herb Focaccia Bread made easy with frozen bread dough.

Layers of tomatoes, summer squash and zucchini sit atop caramelized onions.

A three ingredient blackberry filling baked in a homemade butter crust.

Seasoned chicken thighs oven roasted with fresh sage.

Dill pickle chips breaded, fried and served with Ranch dressing. Southern favorite.