LEVEL
Super Easy

INGREDIENTS
1 Head of  Fresh Cabbage
2 Cartons Organic Vegetable Broth
(Fill each empty carton halfway with water- to total 1 full carton of water)
Seasonings to taste: Organic Seasoning salt, Fresh Ground Pepper
1 Chopped Onion, medium
1 Stick Organic Salted Butter (or 4 oz. Miyoko's Plant Based Butter to make this vegan)

SUPPLIES
Large Soup/Stock Pot
Serrated Knife

PREPARATION
Cut cabbage into quarters. Bake some cornbread if desired.

COOKING
Bring broth and water to rapid boil. Add butter, onion, seasonings, and cabbage. Boil for about 30 minutes or longer if preferred. Serve with buttery cornbread.

Do you miss the savory southern pies of your childhood memories? Does your mouth water at the mention of a sweet Southern pie after a hearty meal? Wouldn't you just love to sit out on the porch swing with some fresh lemonade and a cool slice of citrus chess pie? Does the thought of EVERYBODY asking for seconds of your homemade pies make you beam with pride? Tuck this cookbook away and add it to your secret recipe vault!
​

LEVEL
Easy

INGREDIENTS
1 Can Fruit Pie Filling- 21 oz
​1 Box Jiffy Yellow Cake Mix
​1 Stick Salted Butter
Nonstick Spray or Oil
​Cinnamon, Nutmeg to taste

SUPPLIES 
1 Large mixing bowl
Large Spoon
Spatula
1 Chopstick or knife
3 Quart Casserole Dish

PREPARATION
1. Preheat oven to 350F.
2. Gently melt butter in a saucepan (or in microwave). Do not brown it. Set aside.
3. Add pie filling to mixing bowl. Season with nutmeg and cinnamon and stir. Pour into greased casserole dish.
4. Cover evenly with Jiffy cake mix.
5. Slowly pour melted butter over the top of the dry mix.
​6. Insert chopstick (or knife) into the batter without touching the bottom. Swirl 3-4 times. 

BAKING
​Bake uncovered for 20-30 minutes or until golden brown. This dessert does NOT reheat well. After it cools, serve with vanilla ice cream or as is. You probably will not have any leftovers!