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Creamed Brussels Sprouts | Peaches Please

There are few things I enjoy more than taking a beautiful, healthy vegetable and doctoring it up with cream and cheese. It’s like luring  something pure and wholesome to the dark side and it makes me feel all contrary and rebellious. I’m such a bad ass. But hey, if ever there’s a time to go for broke and bring on the cream, cheese and butter, then Thanksgiving is it. A day during which we give thanks for the good things and people in our lives and then we stuff ourselves silly. Why not give thanks for some creamy goodness while we’re at it? And this is some rich, cheesy,creamy goodness. Creamed Brussels Sprouts   Save Print A decadent, creamy brussels

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Green Bean Casserole from Scratch | Peaches Please

 What? You didn’t think I was serious about getting my holiday on? That’s hilarious. I love the whole holiday season. The smells, lights, music, shiny pretty things…it’s all pretty much designed to inject happy straight into my veins. But you know what I’ve never really been into? Green bean casserole. It’s one of those quintessential Thanksgiving dishes, but something about the mixture of tinned green beans, canned cream of mushroom soup and that weird container of shelf-stable onions straws just creeps me out. However, I know that many of my friends love green bean casserole, so I decided to see if I could come up with a version made from scratch that would get rid of my casserole heebie-jeebies. I

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cheese-grits-8

 My first memory of eating cheese grits is seated at my Great Aunt Frances’ breakfast table. The table was tucked in a little alcove of the kitchen and afforded a view of the long, narrow room, where Aunt Frances busied herself at the stove, preparing breakfast for four hungry, pajama-clad little girls. As I was living in Wisconsin at that point in my life, it was during these visits to Memphis when I was introduced to staples of Southern fare. Aunt Frances’ table introduced me to not only my first cheese grits, but my first biscuits with sausage gravy and watermelon sprinkled with salt, among many other things. My grandmother was not the best cook in the world and I

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