crab dip

Photo: Christopher Hawkins

The One Dip You’ll Go Back to Again and Again
This go-to party recipe from Welcome to Sweetie Pie’s Robbie Montgomery and Timothy Norman, co-authors of the new Sweetie Pie's Cookbook, can take many delicious forms: "You can serve crab salad inside scooped-out tomato halves, or with crackers, slices of French bread, or sliced tomatoes, or in lettuce cups as a party dip."

Get the Recipe: Crab Dip Recipe
candied carrot souffle

Photo: Christopher Hawkins

The Everyday Vegetable with a Southern Twist
The secret for a light and fluffy soufflé? Montgomery and Norman incorporate a lot of eggs and some baking powder to their recipe. "This is...one of those classic dishes you’ll find in the South. You’ll see it made up plain or sometimes with a pecan topping or even a cornflake topping."

Get the Recipe: Candied Carrot Soufflé Recipe
deviled eggs

Photo: Christopher Hawkins

The Appetizer You Can Make with Ordinary Pantry Items
“[These] are easy to make and are put together with ingredients that are usually on hand: eggs, sandwich spread or mayonnaise, mustard and a little salt and pepper.”

Get the Recipe: Deviled Eggs Recipe
fried fruit pies

Photo: Christopher Hawkins

The Party-Ready Pies
Montgomery and Norman take pies to the next level with these hand-held treats: "Fried pies are sort of like turnovers, except the crust is fried rather than baked and they’re made with dried fruit rather than fresh.”

Get the Recipe: Fried Fruit Pies Recipe
Published 10/20/2015