Blog Posts by Southern Living

You can't get more basic than chess pie. Remarkable in its simplicity, timeless in appeal, chess pie is the ultimate pantry pie.

Photo: Jennifer Davick





























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Classic Chess Pie
Ingredients
1/2 (15-oz.) package refrigerated piecrusts
2 cups sugar
2 Tbsp. cornmeal
1 Tbsp. all-purpose flour
1/4 tsp. salt
1/2 cup butter or margarine, melted
1/4 cup milk
1 Tbsp. white vinegar
1/2 tsp. vanilla extract
4 large eggs, lightly beaten

Preparation
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Line pastry with aluminum foil, and fill with pie weights or dried beans.

Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes until golden. Cool.
Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.

Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after

Take advantage of summer's vibrant bounty from farmer's markets, local farm stands, or even your own backyard with these delicious recipes.

Heirloom Tomatoes
Photo: Jennifer Davick























Heirloom Tomato Salad with Fresh Lady Peas

Ingredients
1 cup fresh lady peas
Lemon-Herb Dressing with Basil, divided
2 pounds assorted heirloom tomatoes, cut into 1/4-inch-thick slices
4 fresh basil leaves, thinly sliced
1 (4-oz.) package soft goat cheese, crumbled
Salt and freshly ground pepper to taste

Lemon-Herb Dressing with Basil
Whisk together 1/3 cup canola oil, 1/3 cup chopped fresh basil, 1 Tbsp. honey mustard, 1 tsp. lemon zest, 1/4 cup fresh lemon juice, and salt to taste.

Preparation
Cook peas in boiling salted water to cover in a large saucepan 8 to 10 minutes or just until tender. drain and rinse until completely cool. Drizzle 1/4 cup Lemon-Herb Dressing with Basil over peas, and toss to coat.

Arrange tomato slices on a platter or individual serving plates. Spoon peas over tomatoes; sprinkle with basil,

Pick up a rotisserie chicken on the way home tonight and you could have Light King Ranch Casserole ready to go into the oven in just 20 minutes!

A plate of chopped barbecue or a smoked brisket isn't complete without some cole slaw, baked beans, and deviled eggs. Don't miss these favorite recipes to round out your next barbecue party.

Barbecue Deviled Eggs























Ingredients
12 large eggs
1/4 cup mayonnaise
1/3 cup finely chopped smoked pork
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/2 tsp. pepper
1/8 tsp. hot sauce
Garnish: paprika

Preparation
Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.

Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

Related Article: Chill Out with Chilled Summer Pies

Big Daddy's Grilled Blue

Easy to make and always delicious, kabobs are the perfect way to serve up a complete dinner from the grill.

Molasses-Balsamic Steak Kabobs with Green TomatoesPhoto: Beth Dreiling Hontzas





























Ingredients
8 (12-inch) wooden or metal skewers
1 (1 1/2-lb.) boneless sirloin steak, trimmed and cut into 1 1/2-inch pieces
4 small, firm peaches, quartered
2 medium-size green tomatoes, cut into eighths
2 medium-size red onions, cut into eighths
2 tsp. seasoned salt
2 tsp. pepper
1/2 cup molasses
1/4 cup balsamic vinegar

Preparation
Soak wooden skewers in water 30 minutes.

Preheat grill to 350° to 400° (medium-high) heat. Thread steak and next 3 ingredients alternately onto skewers, leaving a 1/4-inch space between pieces. Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.

Grill kabobs, covered with grill lid, 4 minutes on each side. Baste with half of molasses and vinegar mixture, and grill 2 minutes. Turn, baste with remaining half of molasses, mixture, and grill 2 more minutes or

There's no need to wrangle with a rolling pin-just pat the crust in the pan and fold together a creamy cheesecake filling or stir up a speedy custard. Then sit back and chill. Homemade has never been so simple.

Lemonade Pie























Ingredients
1 (12-oz.) can evaporated milk
1 (3.4-oz.) packages lemon instant pudding mix
1 Tbsp. lemon zest
1 (8-oz.) packages cream cheese, softened
1/2 tsp. vanilla extract
1 (12-oz.) can frozen lemonade concentrate, thawed
1 (9-inch) ready-made graham cracker piecrust
Thawed frozen whipped topping
Garnish: crushed lemon drop candies

Preparation
Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.
Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Dollop each slice with whipped topping. Garnish, if desired.

Related Article:

Fruit-filled, adult-pleasing cocktails are perfect treats on hot days. Mix one up for a relaxing evening, or serve some at your Memorial Day cookout.

Strawberry Margarita Spritzers
Photo: Becky Luigart-Stayner























Pulse together in a blender until smooth 1 (10-oz.) package frozen whole strawberries, thawed, 1 (10-oz.) can frozen strawberry daiquiri mix, thawed, 1 cup tequila, 1/4 cup orange liqueur, and 2 Tbsp. fresh lime juice. Pour into a pitcher, and stir in 1 chilled (1-liter) bottle club soda just before serving. Serve over ice. Garnish, if desired, with lime slices and quartered fresh strawberries.

Related: 16 Chilled Summer Pies

Watermelon-Mint Margaritas























Place 4 cups of seeded and chopped watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm. Coat rims of 5 cocktail glasses with lime juice; dip in sugar. Process frozen watermelon, 1/2 cup tequila, 1/4 cup sugar, 1 Tbsp. grated lime rind, 1/4 fresh lime juice, and 2 Tbsp. chopped fresh mint leaves in a blender until slushy. Pour into

Just the mention of fresh fruit cobbler during summer is enough to make anyone's mouth water.

Pecan-Peach Cobbler























Ingredients
12 to 15 fresh peaches, peeled and sliced (about 16 cups)
1/3 cup all-purpose flour
1/2 tsp. ground nutmeg
3 cups sugar
2/3 cup butter
1 1/2 tsp. vanilla extract
1 (15-oz.) package refrigerated piecrusts
1/2 cup chopped pecans, toasted
5 Tbsp. sugar, divided
Sweetened whipped cream

Preparation
Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.

Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.

Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll