Mar/Apr 2021 Table of Contents

Spring is almost here — we can taste it! This issue brings new recipes to ring in a new season in the very best way. Lazy spring weekends may have you preparing a brunch instead of breakfast so try out a favorite: Layered Cinnamon Roll Casserole (plus so many more great ideas) for the best. brunch. ever! It’s time to get out of the house for a little “Lunch al Fresco”. Whip up the Easy Egg Salad Sandwich, Celery Snackers and Sweet Relish Southern Deviled Eggs you crave. Pack it, grab a blanket and let the picnic begin. Delicious and easy dinners will help you get through your weeknight recipe slump with favorites like the Foolproof Baked Ziti and Classic Beef Stroganoff. And be sure to give one of our coconut desserts a try because let’s face it, we’re crazy for coconuts this spring in many forms (the Glazed Coconut Pound Cake is so refreshing!) Pastel desserts for spring will be the star of your holiday table with cakes, cookies, candies and bars. So many spring recipes await in this brand new issue!


Up your cinnamon roll breakfast game by making this casserole version with your favorite cinnamon roll tubes and a few added ingredients. Your family will never want traditional cinnamon rolls ever again! Read Recipe

Take a cue from the south with these easy deviled eggs that combine flavors of sweet relish, mustard, and paprika to make a delightful appetizer for your spring gathering. Read Recipe

Two Cheese Bacon Mac

The only thing that can make macaroni and cheese even more enticing is when it’s loaded up with bacon. This recipe calls for two different kinds of cheese, creating a richer, more complex flavor than any kind of powdered cheese packet and is topped off with crunchy, salty bacon. Read Recipe

Carrot cake can come in many forms, but this cake is ready for the Easter table! Three layers of moist cake are stacked with unmistakable cream cheese frosting for a cake that’s sure to please. Read Recipe

Glazed and topped with shredded coconut, this pound cake is a treat! With a hint of vanilla and lime zest, this is a refreshing and flavorful take on the pound cake. Read Recipe

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Editorial Staff

Editor: Nicola Prybell
Executive Chef: Addie Gundry
Photographers: Megan Von Schonhoff and Tom Krawczyk
Cover Design: Matt Paulson
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