Blueberry Cobbler

Blueberry Cobbler

Blueberry Cobbler Recipe

Blueberry Cobbler

This blueberry cobbler recipe was originally published in the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 15 minutes

Bake time: 35 minutes

Serving size: 9 servings

Ingredients

  • 2 cups blueberries
  • 1 egg
  • 1 cup sugar
  • ⅛ tsp powdered cinnamon
  • ½ cup milk
  • 1 cup sifted cake flour
  • ½ tsp vanilla
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ cup shortening
Blueberry Cobbler

Directions

  1. Preheat the oven to 350°F and grease an 8” baking dish.
  2. Wash and drain the berries and combine with ⅓ cup sugar and cinnamon.
  3. Spread the blueberries evenly in the prepared baking dish.
  4. Sift flour, baking powder, and salt together into a mixing bowl.
  5. Combine the egg, milk, vanilla, and shortening in a blender and blend for about 1 minute.
  6. Pour the liquid mixture over the flour mixture and stir lightly until smooth. 
  7. Spread the batter over the berries in the baking dish.
  8. Bake for about 35 minutes or until the cobbler is done.
  9. Serve the blueberry cobbler warm on its own or topped with ice cream!
Blueberry Cobbler
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Baked Seafood Casserole

Baked Seafood Casserole

Baked Seafood Casserole Recipe

Baked Seafood Casserole

Baked Seafood Casserole recipe by Elizabeth Tripp Lyles (Henderson) from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 10 minutes

Cooking time: 25 minutes

Serving size: 8 servings

Ingredients

  • 1 lb canned or frozen crabmeat
  • 1 lb cooked, shelled, and deveined shrimp
  • 1 cup mayonnaise
  • ½ cup chopped green peppers
  • ¼ cup finely chopped celery
  • ½ tsp salt
  • 1 tbsp Worcestershire
  • 2 cups coarsely crushed potato chips
  • Paprika
Baked Seafood Casserole

Directions

  1. Preheat the oven to 400°F and butter a 2 ½ quart casserole dish.
  2. Combine crabmeat, shrimp, mayonnaise, green peppers, onion, celery, salt and Worcestershire.
  3. Pour into the prepared casserole dish and top with crushed potato chips.
  4. Sprinkle the casserole with paprika and bake for 20 to 25 minutes or until thoroughly heated through.
  5. Serve the casserole warm or cold!
Baked Seafood Casserole
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Lemon Chess Pie

Lemon Chess Pie

Lemon Chess Pie Recipe

Lemon Chess Pie

Lemon Chess Pie recipe by Mrs. L. M. Tomlinson (Franklinton) from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 10 minutes

Cooking time: 1 hour

Serving size: 1 pie

Ingredients

  • 4 eggs, beaten
  • 1 ¼ cup sugar
  • 1 tbsp cornmeal
  • 1 stick butter, melted
  • Zest & juice of 1 lemon
  • Unbaked pie shell
Lemon Chess Pie

Directions

  1. Combine beaten eggs with sugar, cornmeal, butter, lemon juice, and lemon zest.
  2. Pour the mixture into the 9” unbaked pie shell.
  3. Bake at 300°F for approximately 55 minutes. Increase the oven to 325°F, bake for a few more minutes, and remove.
  4. Allow the pie to cool fully on a wire rack before serving. Enjoy!
Lemon Chess Pie
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Pork Chops with Rice

Pork Chops with Rice

Pork Chop with Rice Recipe

Pork chops with rice by Emma Jones from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 30 minutes

Cooking time: 1 hour

Serving size: 4 servings

Ingredients

  • 4 pork chops (at least ½ inch thick)
  • 1 tbsp salt
  • ⅛ tsp pepper
  • 1½ cups canned tomatoes
  • 2 tbsp fat (such as oil or butter)
  • ⅔ cup rice
  • 4 green pepper rings
  • 4 onions, sliced
  • Pinch of chili powder
  • Flour (for coating the pork chops)

Directions

  1. Preheat your oven to 350°F. Grease a casserole dish and set it aside.
  2. Season the pork chops with salt and pepper. Coat them lightly in flour.
  3. Heat the fat in a skillet over medium-high heat and brown the pork chops on both sides. This should take about 2-3 minutes per side.
  4. While the pork chops are browning, cook the rice in salted water according to the package instructions. Drain and set aside.
  5. Place the browned pork chops in the greased casserole dish. Top each chop with a green pepper ring and a slice of onion.
  6. Place a spoonful of cooked rice on each chop. Pour the canned tomatoes evenly over the top, ensuring the chops are covered. Sprinkle with a pinch of chili powder.
  7. Cover the pork chops with rice and bake in the oven for 1 hour. Check occasionally and add a little water if necessary.
  8. Serve and enjoy!
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White Chocolate Cake

White Chocolate Cake

White Chocolate Cake Recipe

Photo by Getty Images

This white chocolate cake recipe was written by Mrs. R.E. DeMain and was originally published in WPTF’s “Ask Your Neighbor” Cookbook.

Prep time: 25 minutes

Cooking time: 35 minutes

Serving size: 12 servings

Ingredients

  • 1/3 cup white chocolate, cut into small pieces
  • 1 1/2 cup sugar
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1/2 cup hot water
  • 1 cup butter
  • 4 egg yolks, unbeaten
  • 2 1/2 cup sifted cake flour
  • 4 egg whites, stiffly beaten
Photo by Getty Images

Directions

  1. Preheat oven to 350°F.
  2. Melt the white chocolate in the hot water; set aside and allow to cool.
  3. In a bowl, cream together the butter and sugar together until light and fluffy.
  4. Add the egg yolks one at a time, beating well after each addition.
  5. Stir in the melted white chocolate and the vanilla.
  6. In a separate bowl, sift together the flour and baking soda.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
  8. Gently fold in stiffly beaten egg whites.
  9. Pour the batter evenly into 3 greased and floured 9-inch layer pans.
  10. Bake at 350°F for 30 to 35 minutes and allow it to cool.
  11. Transfer to a wire rack to finish cooling, serve, and enjoy!

Top off with White Chocolate Frosting!

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Cheesy Tomato Bake

Cheesy Tomato Bake

Cheesy White Bean Tomato Bake Recipe

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Cheesy White Bean Tomato Bake recipe by Michele Woodhouse and a variation of an original recipe published in “New York Times.”

Prep time: 10 minutes

Cooking time: 10 minutes

Serving size: 8 servings

Ingredients

  • ¼ cup olive oil
  • 3 large garlic cloves
  • 2 large cans of diced tomatoes
  • 2 cans of Cannellini white beans – rinsed and drained
  • 3-4 handfuls of fresh spinach
  • Dash of Italian Seasoning 
  • Dash of crushed red pepper (optional)
  • Kosher salt & pepper for taste
  • 2 cups shredded mozzarella
Photo by Getty Images

Directions

  1. Preheat oven to 475°F.
  2. Using a large, oven-safe deep skillet over medium heat – add olive oil, garlic, Italian seasoning, dash of salt and pepper.
  3. While stirring, let it cook for approximately 1 minute.
  4. Add diced tomatoes and the spinach. Reduce the heat, stir, and cover. Allowing the spinach to wilt.
  5. Stir in the beans and 1 cup of cheese.
  6. Sprinkle the other 1 cup of cheese on top.
  7. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the cheese is melted.
  8. Serve the bake with warm, fresh toasted bread!

Optional: broil for a few minutes afterward to allow the cheese on top to crust.

classic italian lasagna - cheesy white bean tomato bake stock pictures, royalty-free photos & images
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Asparagus Quiche

Asparagus Quiche

Asparagus Quiche Recipe

Asparagus Quiche
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Asparagus Quiche recipe by Mrs. Angelina Michela, Raleigh. Originally published in WPTF’s “Ask Your Neighbor” Cookbook.

Prep time: 20 minutes

Cooking time: 35 minutes

Serving size: 6 servings

Ingredients

  • 1 unbaked 9-inch pie shell
  • 1 package (10 oz) Birds Eye 5-minute asparagus spears.
  • 3/4 cup milk
  • 3/4 cup half and half
  • 1/2 cup finely chopped onion
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • Dash of pepper
  • 3 eggs, slightly beaten
  • 1 cup shredded Swiss cheese
Asparagus Quiche
Photo by Getty Images

Directions

  1. Preheat oven to 400°F.
  2. Bake the pie shell at 400°F for 8 to 10 minutes.
  3. Prepare asparagus as directed on the package. Drain well.
  4. In a saucepan, combine milk, cream, onion, salt, nutmeg, and pepper. Bring to a boil, then reduce heat and simmer for 1 minute.
  5. Gradually stir the hot milk mixture into the beaten eggs.
  6. Sprinkle 2/3 of the Swiss cheese into the bottom of the pre-baked pie shell. Arrange the asparagus over the cheese.
  7. Pour the liquid mixture over the asparagus and cheese. Top with the remaining Swiss cheese.
  8. Reduce the oven temperature to 375°F. Bake the pie for approximately 20 to 25 minutes, or until a wooden toothpick is inserted and comes out clean.
  9. Let the asparagus quiche cool slightly and enjoy!

Click here to view the recipe for Basic Pie Crust!

Asparagus Quiche
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Hot Reuben Dip

Hot Reuben Dip

Hot Reuben Dip Recipe

Hot Reuben Dip
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Hot Reuben Dip recipe from Kitty’s Kitchen.

Prep time: 15 minutes

Cooking time: 20 minutes

Serving size: 8 servings

Ingredients

  • 1 (8 OZ) package of cream cheese softened
  • 8 oz deli corned beef coarsely chopped
  • 1 cup Swiss cheese shredded
  • 1/2 cup sauerkraut, drained well
  • 1/4 cup sour cream
  • 1/4 cup Thousand Island dressing
  • Triscuit crackers or rye chips (rye bread toasted)
Hot Reuben Dip
Photo by Getty Images

Directions

  1. Preheat oven to 400°F.
  2. Coat a pie pan or oven-safe skillet with nonstick spray.
  3. In a large bowl, combine the cream cheese, corned beef, swiss cheese, sauerkraut, sour cream, and thousand island dressing. Mix well.
  4. Spread the mixture into the prepared pie pan.
  5. Bake for approximately 15-20 minutes or until it’s hot and bubbling.
  6. Serve the dip with crackers or toasted rye bread chips. To make toasted rye bread chips, toast quartered rye bread (click here for rye bread recipe).

If preparing ahead: Transfer the mixture into the skillet, cover, and refrigerate for up to 3 days

Hot Reuben Dip
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Zoo Rankings Across the Nation

Zoo Rankings Across the Nation

Top 10 Ranked Zoos in the Nation

10. Audubon Zoo in New Orleans, LA

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Audubon Zoo is home to over 2,000 animals and spans 58 acres in New Orleans, Louisiana. Situated in Uptown New Orleans, the name honors artist and naturalist John James Audubon. It opened its doors in 1914 but has been home to animal exhibits since the 1884 World’s Fair.

9. St. Louis Zoo in St. Louis, MO

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The 1904 St. Louis World’s Fair is credited with the official opening of this site in 1910. The 90-acre space houses around 18,700 animals. Expansions began in 1921 with the Bear Pits, followed by various improvements to enhance animal care and the visitor experience.

8. The Cincinnati Zoo in Cincinnati, OH

Sam, an American Bald Eagle with the Cincinnati Zoo & Botanical Garden, prepares to land on his handler at the end of the U.S. National Anthem before...
Photo by Jamie Sabau/Getty Images

Located in the Avondale neighborhood, this is the second-oldest zoo in the United States. Founded in 1873 and officially opening in 1875, it now spans 75 acres and features 1,896 animals across 500 species. Before its creation, the grounds were used to control caterpillars by acquiring insect-eating birds.

7. San Diego Zoo in San Diego, CA

Visitors take photos of giant panda Xin Bao during the media preview at Panda Ridge at the San Diego Zoo on August 7, 2024 in San Diego, California....
Photo by Sandy Huffaker/Getty Images

Housing over 12,000 animals, the San Diego Zoo sees 4 million visitors annually. It opened in 1916 after the exotic animal exhibition, formerly in its place, was abandoned in 1915. Covering 100 acres in Balboa Park, it is the most visited of its kind in the United States.

6. Alabama Gulf Coast Zoo in Gulf Shores, AL

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Originally named Zooland Animal Park, it opened its doors in 1989 as a non-profit organization with 300 animals spread across 25 acres. The site features a reptile house, a petting area, and animal shows.

5. Denver Zoo Conservation Alliance in Denver, CO

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This 80-acre campus is home to over 2,500 animals. Its mission is to provide the community with “intimate, inspiring, and informative first-hand encounters with the wonders of nature.” The organization operates as a non-profit, supported by memberships, park visits, and donations.

4. Brookfield Zoo in Chicago, IL

Autism Speaks Light It Up Blue - Zoos Go Blue at Brookfield Zoo on April 2, 2017 in Brookfield, Illinois.
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Opening in 1934 in Chicago, Illinois, Brookfield’s mission is to inspire people to protect wildlife and ecosystems. It was the first in the United States to house a panda, TSu-lin, and saw the first black rhino born in captivity.

3. San Antonio Zoo in San Antonio, TX

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Located in Brackenridge Park, this 57-acre site is home to over 750 species. Opening in 1914, it welcomes around 1 million visitors annually. Originally part of the Brackenridge Park and Golf Course, it once held bison, deer, monkeys, African lions, and bears.

2. Memphis Zoo in Memphis, TN

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Located in Midtown Memphis, this site opened in 1906 and now houses 3,500 animals on 76 acres. It was established with $1,200 from the Memphis Park Commission, with the first building completed in 1907. Today, over $77 million has been invested in renovations and expansions.

1. North Carolina Zoo in Asheboro, NC

North Carolina
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Ranked the “Best Zoo” in the nation, this facility in Asheboro, North Carolina, houses 1,700 animals on 2,600 acres. It is one of only two state-supported zoos in the United States and is the world’s largest natural habitat site. It is open year-round, except on Thanksgiving and Christmas, welcoming around 1 million visitors annually (as of 2023). 

Click here to read more about North Carolina’s ‘Best Zoo’ title.

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Stuffed Burgers

Stuffed Burgers

Stuffed Burgers Recipe

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Stuffed burgers recipe by Alberta Robinson, Raleigh, originally published in WPTF’s “Ask Your Neighbor” Cookbook.

Prep Time: 20 minutes

Cooking time: 12 minutes

Serving Size: 12 servings

Ingredients

  • 1/4 cup milk
  • 1 slice bread, crumbled
  • 1 egg
  • 1 tbsp onion flakes
  • 1 tbsp parsley
  • 2 lbs lean ground beef
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp Steak Sauce
  • 2 tbsp Watkins Barbecue Sauce Concentrate
  • 4 tbsp catsup
  • 6 buns or rolls
  • Stuffings Ideas (optional):
    • Sharp Cheddar cheese, shredded
    • Swiss cheese, shredded
    • Green onion, chopped
    • Mushrooms, chopped
    • Watkins Parsley flakes
    • Watkins Chive
Photo by Getty Images

Directions

  1. In a bowl, beat the egg and milk together.
  2. Crumble the bread into the liquid mixture and let it soak for 5 to 10 minutes.
  3. Add the onion flakes, parsley, ground beef, salt, pepper, and Steak Sauce. Mix thoroughly.
  4. Shape into twelve patties of equal size, about 4 inches in diameter.
  5. Choose your stuffing options and place them on top of six of the patties.
  6. Place the remaining patties on top of the stuffing.-covered ones.
  7. Lightly moisten your fingers with water and crimp the edges of the patties together to encase filling and prevent leaking during cooking.
  8. In a small bowl, combine catsup and Barbecue Sauce concentrate.
  9. Preheat the grill. Grill the patties for about 6 minutes, basting with the catsup-barbecue mixture.
  10. Carefully turn the patties to prevent breakage, baste again, and continue cooking to your preferred doneness.
  11. Serve the stuffed burgers on buns or rolls with the toppings of your choice!
Photo by Getty Images
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