In case you missed the announcement last week, I got to finally reveal the title of my upcoming cookbook. “The Southern Bite Cookbook: 150 Irresistible Dishes from 4 Generations of My Family’s Kitchen” might seem like a long title, but it says so much about the folks that came before me that made this book possible. I take very little credit for this book. It is by the grace of God, the time-honored recipes and inspiration from my mother, grandmother, and great grandmother, and the loyalty and love from you folks that come back to the blog every day that I have been offered this amazing opportunity. I’m hoping to maybe be able to share the cover with you soon, too. Maybe even this week. Just make sure you’re following me on Facebook, Twitter, Pinterest, and Instagram to be one of the first to see it. It’s amazing!
This is a SUPER easy recipe that my sister-in-law served at a birthday party recently. We’ve requested it twice since then. I finally just asked for her recipe. It’s so simple, but so impressive. The secret is the can of peach pie filling and topping. It gives the salad a great flavor and sweetness without any work at all. Of course, you can add whatever fruit you like. I just use this combination because of the beautiful colors and ease to put together.
- 1 pint blueberries (about 2 cups)
- 1 lb strawberries
- 1 lb seedless green grapes (about 3 cups)
- 1 (21-ounce) can peach pie filling
- Wash the fruit well and place it on paper towels to dry completely. Hull and slice the strawberries. Combine the fruit in a large bowl and pour the peach pie filling over. Stir gently to combine. Refrigerate for about an hour and serve chilled.