Category Archives: Food
Holiday breakfast casseroles made easy
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Holidays often bring family and friends into your home, often for overnight or weekend stays.
The breakfast casserole recipes featured this week make breakfast for guests less work-intensive for the cook. Some of these can be put together the night before so all the cook has to do is start the coffee and preheat the oven.
It’s great to be able to sit at the table with the rest of the family rather than spend that time alone with the frying pan.
These dishes really fill
Last minute Thanksgiving deserts
By Olivia Fowler
For The Courier
ofowler@thepccourier.com
If you’re the hostess for your family Thanksgiving dinner and people 
are coming in from other locations, it can be difficult to get everything ready for a crowd. Especially if you’re the lone ranger in the kitchen.
I think we all try to do as much ahead as possible and freeze what we can, while at the same time putting clean sheets on all the beds and scrubbing floors.
These desserts are not complicated and don’t take a great deal of time
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Go nuts with pecans
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
We can’t enjoy the holidays unless we have access to pecans.
They are considered an essential ingredient for all kinds of treats.
Featured this week are recipes designed to tempt your sweet tooth, and although all four of these are delicious, they don’t even scratch the surface of the vast array of recipes out there using pecans.
I hope you enjoy making and eating these treats.
Grits — a staple in southern kitchens
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Grits are right at the top of the comfort-food list.
We depend on grits to get us through early mornings, dusky evenings and every kind of weather. They warm the heart just when it’s needed.
Who can forget the wonderful dishes that require the accompaniment of grits? Where would we be without grits when
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Steaks grilled right are never wrong
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Almost everybody grills steak. And there are a few basic rules to apply to all steak grilling projects.
Never put a steak on a cold grill. Get the grill hot before starting. Leave the
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Raise the bar with bar cookies
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
One of the nicest things about making bar cookies is the ease of the process. 
There’s no rolling or cutting, no dropping by the tablespoon. You mix it up and bake, then cut them into bars. And they are really good.
Now, I like all of these particular recipes. Some are richer than others, but as we all know, cookies are sweet. Probably the richest of these recipes — that means laden with the most calories — is the salty
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Pear recipes are light and mellow
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
The most important thing to remember about pears is to allow them to ripen before using.
Most of the pears in grocery stores are not ripe, but if left out of the refrigerator for a couple of days at home, they will ripen beautifully.
If you have access to a pear tree, you’ll know to pick the pears just before
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Fill the tin with cookie thins
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
T
here’s a special kind of cookie that is light, crisp and wafer-like in texture. Most of these cookies are referred to as “thins.”
They’re considered a lighter kind of snack cookie, but if you eat enough of them — and they can be addictive — you
Tomatoes: Great any way you slice them
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
A few years ago I ate lunch at a restaurant near Travelers Rest called The Hungry 
Drover that featured an absolutely delicious tomato pie.
I’ve eaten quiches in the past with sun-dried tomatoes, onion and bacon, but this pie is not in the quiche category.
The tomato pie recipe featured this week didn’t come from the restaurant, but it is very good
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May your summer be peachy keen
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you like, you can serve a meal that’s a peach extravaganza with peach salsa, pork chops with peach sauce and a
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