Hubby and I liked this very much. Him even more so than I. Don't get me wrong I really loved it, just like my regular egg salad better. I would enjoy eating this again though and hubby would any day he said. Interesting that they tell you to boil the eggs for 12 minutes then add ice and cold water before peeling. I'd never tried that technique before but it worked well. I made a half recipe to serve the two of us. I didn't have pepper bacon so I ground fresh black peppercorns on my raw bacon before preparing. That seemed to work well and I hope to try this again with the pepper bacon sometime to compare.

This was so good on the Tupelo Honey Chicken Sandwich with Havarti Cheese and Cranberry Mayonnaise from page76. I used Dukes Mayonnaise since that's our regular brand. I'm sure it would also be great on turkey sandwiches. It's a beautiful color. The recipe called for whole berry cranberry sauce but our store was out so I got the regular. I think it probably mixed up better than the one with berries would have. I made a second batch to spread on flour tortillas and added some sliced turkey rolled them up and cut into pinwheels to take to work for our Christmas snacks tomorrow.

This is excellent on the Southern Fried Chicken BLT's but I know it would also be good on other sandwiches. I like that it uses stone ground mustard along with mayonnaise, and Dijon.

This was really good on the Sweet Potato Pancakes from page 199. I can't wait to try it on the Ginormous Biscuits on page 189. I had a little trouble getting this to mix up in my small food processor. I tried at first only doing half a recipe at a time and even though my butter was at room temp. (but it's pretty cold in here this morn.) it didn't want to mix together. The recipes says leave visible pieces of the peaches but I wasn't quiet sure how it should look. A picture would have been helpful. I ended up scooping the mixture from the processor and mashing and mixing with a fork which worked a bit better. A little more info in the recipe would also have been helpful since it says you can use frozen peaches if fresh aren't available, but doesn't say whether or not to thaw before chopping. I thawed mine in the fridge and they were still much colder than the butter so that may have been what happened with the butter. A fresh peach at room temperature would probably work much better and I can't wait till peach season to try it that way too. Nevertheless this was fantastic and we all loved it on our pancakes.

These taste addictive. Great on the Sweet Potato Pancakes from page 199. These would also be great for a snack. I loved the spiciness from the cayenne and the sweetness from the honey. It calls for Tupelo Honey but I only had local honey on hand. Son-in-law didn't like the spice. Need to watch carefully when preparing since with the honey they can burn easily if left unattended. It says to cook 8 to 10 minutes but mine were done in less than 6.

My family except for hubby loves tomato pie and I'm always trying new ones. We have a favorite that I make every year but love to try new ones as well. Daughter said this one is almost as good as the favorite of hers. Son liked it but not as good as the favorite. I would make this one again. One difference in this one is that it has panko bread crumbs in it. I used a store bought pie crust. I used Cherokee Purple and yellow striped tomatoes in this one. It was great reheated too.

This was oh so good. The recipe makes one sandwich but so easy to make more. We made three, one for daughter, son-in-law and one for me. Hubby doesn't care for chicken. Son-in-law doesn't like cheese nor mayo so we made him one just on the toasted sour dough bread and he loved it. I used spinach on mine and daughter's instead of the suggested romaine. These were quick and easy to make with boneless, skinless chicken breasts, but you need to plan ahead since they have to marinate overnight in the Tupelo Honey Chicken Marinade from page 77. Normally dark meat is my favorite for chicken but this one has me turned in to a true believer that breasts can be moist and delicious. Loved the Havarti cheese and cranberry mayo on this one. This recipe is a keeper.

Hubby and I thought this was pretty good. A little different than our favorite homemade pimento cheese which is actually made with pimentos. Instead this one called for roasted bell peppers and I used jarred ones. I did omit the parsley since I didn't have any fresh on hand. Instead of serving this with chips as the recipe title states we had toasted pimento cheese sandwiches. I toasted in the oven and opened the sandwiches near the end so I could heat up the pimento cheese a bit and get it a little melty.