Holly Hill Inn’s Bacon Jam

Makes about 1 cup

1/2 lb. good-quality bacon, diced
3/4 cups diced onion
2 T bourbon
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 T. whole-grain mustard

Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4-5 minutes.
Add diced onion, turn the heat down to low, and cook together until onion is tender
Add bourbon, vinegar, brown sugar, and mustard.
Simmer until thickened, about 10 minutes.
Refrigerate until ready to use.

(Kil’t Greens with Bacon Jam)

2 lbs. mixed young greens such as mustard, chard, kale and spinach
1/4 cup bacon jam
Kosher salt and freshly ground black pepper to taste
option garnishes: hot pepper vinegar, red onion, sliced boiled egg

Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary.
Heat a large cast-iron skillet over medium-high, add bacon jam, and melt.
Add greens, turn heat to high, and toss until wilted. Season with salt and pepper. Garnish as desired and serve immediately.


Hannah’s Frozen Caramel-Pecan Pie

Pie filling:
8 oz cream cheese- reduced fat might be fine, but I hate fat free ๐Ÿ˜–
16 oz cool whip- lite really does taste good and saves you some calories if you’re feeling guilty ๐Ÿ˜‰
1 can sweetened condensed milk- I think it’s 14 oz

Bring cream cheese to room temp and thaw out cool whip– beat cream cheese and sweetened condensed milk together until smooth, then fold in cool whip until fully incorporated- don’t worry too much about folding perfectly- this makes 2 pies and you’ll have plenty of fluff, trust me ๐Ÿ˜‰

1 cup chopped pecans
8 oz or so of sweetened coconut
1/4-1/2 stick butter– enough to coat the pecans and coconut
1 jar caramel sundae sauce- you’ll need this later

In a skillet, melt butter on low- medium heat then add pecans and coconut. Cook slowly, stirring throughout. I just look for a certain color on the coconut- light brown- then turn off the heat and let cool. It will get crunchier as it cools– if you happen to have leftovers, it’s delicious as an ice cream topping with leftover caramel sauce ๐Ÿ˜Š

3 cups all purpose flour
1 tsp salt
1 cup crisco
5-7 tablespoons ice water

Using pastry cutter, cut crisco into flour and salt mixture, then add ice water a spoonful at a time. Pull dough together, being careful not to overwork it. Once pulled together- shape it into a disk, cover with plastic wrap and refrigerate for an hour if you have the time- 30 minutes if not.

Roll out crusts- makes 2 deep dish pies. Prick bottom of crust with a fork and bake 12-15 minutes at 450- it all depends how well your oven browns. The crust will sink a bit, that’s why it’s best to have as much overhang on your crust as possible. Allow crust to cool before filling.

Put 1/4 of the fluff into the bottom of each pie- filling halfway.
Sprinkle on pecan/coconut mixture- 1-4 mix onto each.
Drizzle caramel sauce over each.
Repeat with the rest of the fluff, pecan/coconut and caramel. I typically have leftover caramel and pecan/ coconut mix, but I use all the fluff- it will work it’s way down as you spread it.
Freeze and eat ๐Ÿ™‚ to check for readiness, just insert a knife into the center- should be firm. We usually freeze it 3 hours or over night if we can wait that long ๐Ÿ˜‰ slice and enjoy!!

Dijon Chicken

2 – 3 pounds chicken breast tenderloins
1/2 tsp salt
1/8 t. Pepper
1/8 t. Garlic pdr.
1/4 cup Dijon mustard
1/4 cup sour cream
3/4 cup Italian bread crumbs

Sprinkle chicken with salt, pepper, and garlic.
Combine mustard and sour cream in small bowl. Spread chicken with this mixture.
Roll chicken in bread crumbs
Place in shallow pan or roaster.
Bake at 400 for — minutes or until cooked through but not overdone.

Kristin’s Mom’s French Silk Chocolate Pie

Our sweet friend Kristin brought this to one of our lunch visits one week, and we almost had a family separation over who got the last piece. In fact, we had a bit of a tussle over what was actually considered the last piece, since Papaw said a quarter of the pie qualified as his last piece.

So rich, so creamy and…dare I say silky?

Kristin’s Instructions

Mom’s French Silk Chocolate Pie

1/2 c. butter, room temp
3/4 c white sugar
2 (1 oz) squares unsweetened baking chocolate, melted and cooled
1 teaspoon pure vanilla
2 eggs, room temp
1 pie shell (I made my own pie crust)

cream butter in a mixing bowl. gradually beat in the sugar with an electric mixer until light colored and well blended. stir in the thoroughly cooled chocolate, and vanilla. Add the eggs, one at a time, beating 5 minutes on med. speed after each addition. spoon filling into a cooled, baked pie shell. refrigerate 2 hours before serving. You can garnish the pie however you would like. I whipped up some fresh whipped cream and then shaved some chocolate on top. remember, you have to beat the crap out of this recipe to make the sugar blend. The second time I made this pie i added the melted chocolate right into the sugar while it was still warm not hot and that worked too. Just dont add it if it is too hot or you will melt the butter.

I doubled the recipe to fill a large pie tin. Good luck!

The KEY to the recipe is letting the ingredients beat for a looooong time. Last time I made it, it beat in my Kitchen Aide for abt 45 minutes on med/high to high speed. The deep dish pie crusts work great for a double recipe. Also, another difference that really counts is that I use pure vanilla not imitation, though I’m sure it would still taste great, the vanilla I have is the good stuff and it makes a big difference in the depth of taste.

I have made it with regular pie crust, graham cracker crust and chocolate graham cracker crusts


Aunt Edith’s Chicken ‘N Dumplings

Recipe from Aunt Edith, best dumplin’ maker ever…

  • Chicken (any pieces; I prefer breasts, bone-in) *Aunt Edith prefers breast; thighs give a bit richer broth)
  • 2 Bouillon Cubes
  • 3 cups Gold Medal Self-Rising Flour
  • 2 Quarts plus 3/4 c. Broth
  • 3/4 cups milk
  • few drops yellow food coloring, if desired
  1. (Recently read to cut chicken to expose as much bone as possible, then boil hard for 3 minutes. Drain and wash chicken, then return to stove. This will give a clear, rich brith.)
  2. Cook chicken with bouillon cubes. Salt to taste.
  3. Remove chicken from bone. Strain broth.
  4. Heat 2 quarts of the broth. Add food coloring.
  5. In a bowl with flour, add hot 3/4 c. broth and milk. Mix.
  6. Knead on a flour cutting board. Roll very thin. Cut in strips. Pull apart in small pieces. Drop in boiling broth.
  7. Pepper good and add chicken.

Oatmeal Cookies

1/2 cup shortening (Crisco OR butter OR a mixture, softened, not melted)
1/2 cup regular sugar. ย  ย  ย  ย  ย  ย  )
1/2 cup brown sugar, packed) ย  OR 1 cup light brown sugar to replace darkย Br and reg
1 egg
1 tsp vanilla
3/4 cup flour
1/2 tsp salt
1/2 tsp soda
1/2 tsp cinnamon
Dash nutmeg (optional)
1 1/2 cup quick oats (OR 1 cup quick and 1/2 cup regular)
anything else you might like: I add dried cranberries and pecans, sometimes white chocolate chips

Cream shortening and sugars.
Mix in egg and vanilla.
Sift together flour, salt, soda, cinnamon and nutmeg; add to mixture.
Stir in oats. Stir in other ingredients.

Drop by teaspoon on greased cookie sheet or baking pan. Bake at 350 for 10 minutes or so

Apple Fritters

apple frittersRegular Batch
2 t. Yeast
1/2 cup warm milk
1 large egg
3 T. Sugar
1 T. Butter
1/2 t. Vanilla
1 1/2 cups flour
1/2 tsp. salt
Dash of cinnamon and nutmeg, to taste
1 cup finely chopped apples

Oil for frying

Small Batch
1 tsp yeast
1/4 cup warm milk
2 Tbls. Sugar
2 tsp butter
1/2 egg (about 2 T)
1/4 tsp vanilla
3/4 cup flour
1/4 t. Salt
Dash cinnamon and nutmeg
1/2 cup finely-chopped apples


Mix warm milk, sugar, and yeast. Let set to see if yeast proofs (about 5 min.)
Mix flour and spices. Mix butter in flour mixture.
Mix yeast mixture with flour/butter mixture. Add vanilla and egg. Stir.

Cover, let rise about an hour.

Add chopped apples.

Heat oil to 375. Drop batter by spoonfuls. Fry until light brown. Roll in cinnamon sugar, then sprinkle with confectioners sugar. (In fritters below, I used a milk/conf. glaze instead of the cinn. sugar/conf. sugar. For an even richer glaze/icing, use small amount of conf. Sugar, butter and a little milk)

Small makes 6-10, depending on size. Regular batch makes twice that amount.