Ayres Tea Room Famous Chicken Velvet Soup & Ayres Tea Room Pecan Balls

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, November 09, 2026




If you are of a certain age you may have eaten at the original L.S. Ayres Tea Room in downtown Indianapolis, and if you were lucky enough to go there you probably remember their famous Chicken Velvet Soup. It was their signature recipe and it's absolutely wonderful.  My friend, Nisha, also makes it using turkey leftover from Thanksgiving. It's a rich creamy soup, totally indulgent and totally delicious. 

The Tea Room first opened in 1905 and became quite an Indianapolis tradition. For generations, people would make a day of shopping downtown at L.S. Ayres Department Store and then having lunch in their Tea Room.  It was a special place, and the food was something people looked forward to.  The original Tea Room closed in 1990, but fortunately, some of those wonderful old recipes are still around. There's even a recreated Ayres Tea Room at the Indiana State Museum.

If you remember eating there, I hope this brings back a few memories. And if you've never tasted Chicken Velvet Soup, you really should give it a try. It's so worth the effort.   I have their cookbook, I should go through it and see what else I could share.




Now let's talk dessert.  This recipe is for their famous pecan balls.  Oh my, they are so good and you make them ahead and pop them in the freezer.  I've had these countless times and they are always a treat!

These old vintage recipes just can't be beat, and these are two of the best!







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Miss Daisy's State Fair Prize Winning Old-Fashioned Peach Cobbler

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 19, 2026



Miss Daisy's Tea Room was a fixture in Franklin, Tennessee for years. This is one of her recipes. It was a state fair prize winning recipe, and is the best peach cobbler, EVER. It has a top lattice crust, and you poke strips of dough down into the peaches to making dumplings. We've made it for years. ~ jan 


 Filling: 

 8 or 9 peaches, peeled and slices 
1/2 cup water 
1-1/2 cups sugar 
2 tablespoons self-rising flour 
pinch of salt 
1/2 cup unsalted butter, melted 

 Cook peaches briefly in water until bubbly and tender. In separate bowl, mix flour salt and sugar, whisk to combine. Add to cooked peaches and stir. Then add melted butter. 

 Pastry for Cobbler: 

 1 cup self-rising flour 
1/2 teaspoon salt 
1/3 cup shortening
 4 tablespoons sweet milk or enough to make a stiff dough. 

Directions:

Blend flour, salt and shortening to coarse meal texture. Add milk. Roll thin into rectangle shape on floured surface. (I pulse this on and off to blend in the Cuisinart, then add milk and stir, works great and it's easy). 

Using a pizza cutter, and a ruler to guide you, cut the dough into long strips. Take almost half the strips, and cut them into small pieces, about 1-2 inches long. Pour half the peaches in a 8x12 pan, push the cut dough pieces into the peach liquid, then add the rest of the peaches, and make a lattice top with the remaining dough. If you have leftover dough, you can poke more of it between the lattice top into the cobbler.

 Sprinkle with sugar, and bake in 350 oven 45-55 minutes or until top is golden brown and peaches are bubbly.


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Jan's Dreamy Iced Latte

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 19, 2026

 



A little latte love ~ happiness is coffee poured over ice 😋

Some mornings call for something special, and this Dreamy Iced Latte delivers every time. Creamy, sweet, and perfectly coffee-forward, it's the kind of refreshing treat that feels like it came straight from your favorite coffee shop. The rich flavor of Café Bustelo paired with sweet cream and brown sugar creates a smooth, indulgent latte that's easy to make at home in just a few minutes.

Whether you're starting your day, taking an afternoon break, or enjoying a quiet moment on the porch, this iced latte is pure happiness in a glass.

Ingredients

  • 1 tablespoon Café Bustelo Instant Coffee
  • 2 tablespoons hot water
  • Ice
  • About 1/3 cup whole milk (I use Coffeemate Zero Calorie Sweet Italian Cream, SO good,,,
  • A splash of vanilla
  • 1 heaping tablespoon brown sugar

Directions

  1. In a glass or shaker, dissolve the Café Bustelo Instant Coffee in 2 tablespoons of hot water.
  2. Stir in the brown sugar until completely dissolved.
  3. Fill a tall glass with ice.
  4. Pour the coffee mixture over the ice.
  5. Add the whole milk or Creamer and a splash of vanilla.
  6. Shake or stir well until everything is combined and icy cold.
  7. Pour into your favorite glass and enjoy!

A Little Latte Love

Happiness is homemade and poured over ice.

Make a gallon for a week...

Iced coffee for the week— 👍🏼👍🏼👍🏼
MAKES 1 GALLON!
1/2 cup espresso (I use Bustelo or Nescafé)
1/2 cup brown sugar
2-3 cups hot water
*STIR IT UP*
1 cup any creamer
Fill to top with whatever milk
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Make your house smell like a Williams Sonoma store for the holidays...

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, November 02, 2025


If you've been to Williams Sonoma during the holidays there's something about the way the store smells, isn’t there? That cozy, welcoming fragrance that wraps around you the second you walk through the door, warm cinnamon, sweet orange, and a hint of tart cranberry dancing together in the air. It’s the scent of comfort, joy, and everything we love about this time of year.  It's also a great marketing tool to keep you in the store to shop. 

A simmer pot is one of the simplest ways to fill your home with that holiday feeling. You don’t need fancy candles or sprays — just a handful of real ingredients: sliced oranges, a few cranberries, whole cinnamon sticks, and a touch of star anise. Add them to a pot of gently simmering water, and let time (and steam) do the rest.

Within minutes, your whole house smells like Christmas morning — nostalgic, warm, and utterly inviting. It’s the kind of fragrance that makes guests linger a little longer, and reminds you to slow down and savor the season.

✨💛✨ Tip: Keep your simmer pot on the lowest setting and add a bit of water every hour or so. The longer it simmers, the cozier it gets. 

1 orange, cut into slices

½ cup (4 oz./ 125 g) fresh cranberries

2 cinnamon sticks

½ cup (4 oz./ 125 g) mulling spices (just dry some lemon and orange peels, chop in your food processor, put in some cinnamon, cloves, allspice if you like it and you have a little jar of mulling spices

Sprig of Rosemary or from a snip of green your holiday tree

A few star anise, optional 

4-6 cups of water

 In a Dutch oven, combine the orange slices, cranberries, cinnamon sticks, mulling spices and herbs. Cover with water and bring to a simmer over low heat. Continue to simmer, uncovered, for up to 2 hours.

✨💛✨ Or...  this is my special tip...  A candle lamp.  Just adjust water and put ingredients into a bowl, cup or empty candle jar and sit it under your candle lamp.  I love candle lamps, they're wonderful, safe, inexpensive and flameless.  Use it for a simmer pot and it's pure magic... best of all, no worries about it boiling dry. 


Engpure Candle Warmer Lamp with Dimmer, Candle Warmer with Timer Adjustable Height for Scented Wax Jar Candles, Gifts for Women Mom New Home Decor, for Women Mothers Day

Engpure Candle Warmer Lamp with Dimmer



✨💛✨


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🐶💕 Maggie says thanks for helping keep her treat jar full 💕🐶

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🍎 Donut Shop Style Apple Fritters: A Cozy Bite of Fall 🍏

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 29, 2025



I'm going to give you two versions of these fritters, the healthier baked version and then the decadent donut shop version...

There’s something magical about pulling a tray of these out of the oven — the scent of warm apples, cinnamon, and vanilla drifting through the house feels like an instant hug. These fritters have the soft, tender middle you dream about, a light golden edge, and a drizzle of sweet glaze that sinks into every crevice. They’re pure comfort, without the grease or guilt of the fried kind.

I’ve baked plenty of cozy treats over the years, but these apple fritters have a little something extra — a mix of nostalgia and “oh wow, that’s good.” They hit the perfect note between breakfast and dessert, just right with a cup of coffee or a scoop of ice cream when the day winds down. One bite and you’ll see why this recipe’s become a new favorite around here.

The hardest part? Waiting for them to cool before you drizzle that glaze. Let’s bake! 🍎

Ingredients:

 2 medium apples, peeled and diced (about 2 cups) - I prefer Golden Delicious
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1½ tsp ground cinnamon
1/2 tsp salt
1 tsp ground nutmeg
2 large eggs
3/4 cup milk
1/4 cup melted butter (cooled)
1 tsp vanilla extract

Glaze:

 1 cup powdered sugar
2–3 tbsp milk
1-2 tsp. vanilla extract - I like a lot of vanilla
Pinch of cinnamon (optional)

Instructions:

 1. Prep the apples and dry mix: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.  In a large bowl, whisk together dry ingredients, flour, sugar, baking powder, cinnamon, salt, and nutmeg.

2. Mix the wet ingredients: Set the dry ingredients aside, then take another bowl and beat the eggs, then whisk in milk, melted butter, and vanilla until smooth.

3. Bring it all home: Pour wet ingredients into the dry mix and stir until just combined (don’t overmix). Gently fold in the diced apples. 

4. Let's Shape: Drop 1/4-cup scoops of batter onto the baking sheet (leave about 2 inches between each). Bake for 18–22 minutes, until golden and a toothpick inserted in the center comes out clean.

5. Cool: Let fritters cool on the pan for 5 minutes, then transfer to a wire rack.

6. Now for the glaze: Whisk powdered sugar, 2 tbsp milk or cream, vanilla, and cinnamon, (optional)  until smooth. Add a bit more milk, 1 tsp at a time, if glaze is too thick. You want it thin enough to drizzle  over warm the fritters.

7. Serve: Enjoy immediately! The glaze sets in about 10 minutes, and they’re perfection if you eat them warm.

A Little Extra: Toss diced apples in 2 tsp cinnamon before folding in for extra cozy flavor! 🍏

🍎 Fried Apple Fritter Version if you want them Donut Shop Style 🍏

Oil Temperature:

 Heat oil to 350°F (175°C). This is the sweet spot for fritters that are crisp outside and tender inside. If the oil is cooler, they’ll soak up oil; if it’s hotter, they’ll brown before the middle cooks through.

How Much Oil:

 Pour 1½ to 2 inches of oil into a heavy skillet or Dutch oven—just enough for the fritters to float freely. That’s about 3 to 4 cups of oil, depending on the size of your pan.

Best Oils:

 Use a neutral, high-heat oil such as canola, vegetable, or peanut oil (if no allergies).

How to Fry:

 1. Heat oil to 350°F and keep a thermometer handy if you have one. Drop a tiny bit of batter in; it should sizzle and float within 2–3 seconds.
2. Scoop about ¼ cup of batter per fritter and gently drop into the oil.
3. Fry 3–4 fritters at a time—don’t crowd the pan or the oil temperature will drop.
4. Cook for 2–3 minutes per side, until golden brown and cooked through.
5. Remove and place on a paper towel–lined plate to drain excess oil.
6. When slightly cooled, drizzle or dip each fritter in glaze.

Pro Tip:

 Keep oil between 340°F and 360°F as you go. Let the temperature recover between batches for perfectly crisp fritters every time.

Want to make chopping those apples fast?  This is the best chopper, ever!  It's a workhorse, comes with multiple blades and settings,  it's absolutely perfect and the price is great!
Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container, Fruit Slicer, Kitchen Gadgets & Accessories, Home Essentials (8 in 1, White)

Fullstar The Original Pro Chopper – Vegetable Chopper and Spiralizer, Food Chopper with Container, Fruit Slicer, Kitchen Gadgets & Accessories, Home Essentials (8 in 1, White)


✨💛✨

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🐶💕 Maggie says thanks for helping keep her treat jar full 💕🐶



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Where Have You Been All My Life, Lazy Lasagna? 👨‍🍳

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 26, 2025



Love lasagna but hate all the drama that comes with it?  All that layering, boiling noodles, and praying it doesn’t turn into a gooey cheesy disaster when you cut it.  Been there, done that, all that work and it just doesn't hold together when you cut it 😐  But don’t worry, I’ve got a total game-changer for you, and the secret is… ravioli. Yep, ravioli! It’s lasagna’s low-maintenance cousin — all the flavor, none of the fuss. Just a few minutes of prep, toss it in the oven, and boom… dinner perfection. 👩‍🍳

2-24 ounce jars of pasta sauce (two jars gives you a generous amount of sauce, you can reduce this to 1.5 jars if you think two jars is too much.  I made it the first time using one jar, and it wasn't enough.  Any marinara sauce will work, but Rao's takes it to a new level.  Classico Tomato Basil Sauce is a good alternative, as well. 

Ingredients

1 25 ounce bag of frozen cheese ravioli

1 lb of ground beef

2 cups of shredded Italian style cheese

1.5-2 jars marinara sauce,  Rao's is the best!

1 teaspoon of basil

1 teaspoon of oregano

Steps

Preheat oven to 400 degrees. Spray 9x13 pan. Brown ground beef in skillet and add 3/4th of the sauce to meat and let simmer for about 10 minutes.

Pour remaining sauce in the bottom of casserole dish. Next layer frozen ravioli, then a layer of meat sauce and top with 1/2 the cheese. Layer ravioli again, meat sauce and cheese. Sprinkle basil and oregano on top layer of cheese.

Cover with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes. Let sit 5 minutes before serving

Options

You can make a white lasagna using two jars of Alfredo Sauce and a bag of wilted spinach

Saute onions, garlic and mushrooms with the ground beef for even more flavor

Substitute Italian sausage for ground beef, or mix half and half

Notes

The Italian style shredded cheese contains Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago cheese. You can use whatever cheese you like.

There’s just something irresistible about serving lasagna from a deep red ceramic dish — it turns an everyday dinner into something special.  This one from Amazon is beautiful, practical, and the price is right! But if you’re ready to treat yourself, Emile Henry is the ultimate upgrade — truly the holy grail of bakeware.  I linked both below so you can take a peek...DOWAN 9x13-inch Deep Casserole Baking Dish for Lasagna 

DOWAN 9x13-inch Deep Casserole Baking Dish for Lasagna, 135 oz Ceramic Pan with Handles, Oven Safe for Baking and Home Decor, Red


🛒 Shop on Amazon


There’s just something about lasagna bubbling away in a red ceramic pan — it says comfort, love, and homemade goodness. This Amazon find is a keeper and the price is right! But if you really want to spoil yourself, the Emile Henry version is pure perfection.



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 🐶 Maggie and I thank you for supporting our little kitchen adventures 
one paw print and casserole dish at a time! 🐾❤️
xo, Maggie 🐾 & Jan
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🍂 Mom's Sloppy Joes ~ Our Halloween Tradition 🎃

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 25, 2025



It’s that time of year again! Every Halloween, like clockwork, I pull out this Sloppy Joe recipe... and it’s become such a tradition that so many of you make it now, too. This all started back when my boys were little. Halloween night was always a whirlwind of costumes, excitement, and candy and the last thing I wanted to do was fuss with dinner. Sloppy Joes were my easy solution: toss everything together, let it simmer in the slow cooker, and by the time the boys were ready to go trick-or-treating, dinner was waiting. 

We always served them with potato chips... nothing fancy, just that perfect, crunchy pairing. To this day, our family (me included!) still keeps the tradition going. It just wouldn’t be Halloween without a big pot of saucy Sloppy Joes and a heaping pile of chips on the side. I even doubled the recipe for you, because when it comes to Sloppy Joes, more is always better. 🎃 

2 lb. ground beef 
1 large onion, chopped 
2 teaspoons Wocestershire sauce 
1-2 teaspoon salt 
2 Tablespoons white vinegar 
4 heaping Tablespoons brown sugar
2 Cups Heinz Ketchup 
1/4 cup water 
Hot Pepper Flakes or Cayenne Pepper to taste 

Brown meat and onion, season with salt, pepper and cayenne pepper. Drain, add remaining ingredients and simmer uncovered for 30 minutes.  If mixture gets too thick, add a bit more water.  

 I put these in the slow cooker on low for 4 hours, the house smells so good and they are ready for the little tricksters to eat.


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Paula Deen's Famous Ooey Gooey "Pumpkin" Butter Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 24, 2025

Pumpkin season’s rollin’ in, and I’ve got just the thing to kick it off right. Y’all know I’m a fool for Paula Deen’s Ooey Gooey Butter Cake — it’s been a hit around here for years — but this pumpkin twist? Lord have mercy, it’s even better. Think soft, creamy, buttery pumpkin bliss with that melt-in-your-mouth texture we all love. You’ll wanna make this one again before the leaves finish fallin’. 🎃

Ingredients

1 (18 1/4 oz) package yellow cake mix

1 egg

2 sticks melted and divided Butter

1 (15 oz) can pumpkin

1 (8 oz) package softened cream cheese

3 eggs

1 teaspoon vanilla

1 (16 oz) box powdered sugar

1 teaspoon cinnamon

1 teaspoon Nutmeg

Steps

Preheat oven to 350 °F.

To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.

Prepare filling:

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.

Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.


Zhehao 10 Inch Fall Cake Carrier Pumpkin Orange

Fall Cake Carrier (Pumpkin/Orange)

What a show stopper when you arrive for Thanksgiving with your dessert in this adorable pumpkin carrier!

View on Amazon

✨💛✨

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🐶💕 Maggie says thanks for helping keep her treat jar full 💕🐶

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Building the Ultimate Charcuterie Board

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 21, 2025

 


If you’ve ever wanted to create one of those show-stopping charcuterie boards that looks like it came straight from a magazine, this one is your roadmap. The secret isn’t perfection, it’s variety, color, and a little bit of fun.

1. Start with the Star

Every great board needs a centerpiece, and here it’s a collection of festive cheese balls.

Cover the large one in something really showy like dried cranberries, other ideas are  pistachios and pomegranate seeds, lots of color, especially for a holiday showpiece.

Surround it with smaller ones rolled in sesame seeds, nuts, herbs, cheddar, or anything crunchy and colorful.

Cheese balls are perfect because they’re make-ahead friendly and look fancy without trying.

2. Add Crunch 

A good board needs layers of texture.

Pile up pretzel twists, buttery rounds, seeded crackers, and long pretzel rods  for height and crunch.

Mix in crackers in different shapes for something unexpected.  

Spread these out so every section of your board has a “grab-and-go” bite.

3. Bring on the Freshness 

Balance all that richness with crisp veggie sticks — carrots and green bell peppers work beautifully here.

They add freshness and color that makes the whole board pop.

4. Sweet Touches 

No board is complete without a little sweetness.

Sugared cranberries sparkle like little jewels.  This can even be your centerpiece. Easy to. make, I'll give you the recipe below.

Bowls of pomegranate arils, nuts like cashews and pistachios are also a favorite that also adds crunch and color.

Tuck in halved slices of sweet breads, orange cranberry, date nut, banana, all are are fun grab and go. 

Finish with mandarin orange halves for a burst of citrus.

The key is scattering color — think ruby reds and tangerine oranges — to make the board feel alive.

5. Flavor Boosters 

This is where the magic happens — the extras that make people linger around the table.

Candied pecans for nibbling.

Stuffed mushrooms for something earthy.

Dipping sauces, always a hit for veggies, cheese and crackers.  Apricot sauce and sweet Thai chili sauces are always popular.

6. Finishing Touches 

Slide in a few orange slices  and scatter evergreen sprigs or herbs for that final festive flourish.

It’s the little details that make your board feel intentional and beautiful.

✨ Pro Tips

Vary your shapes: Mix rounds, sticks, cubes, and dips for visual interest.

Think color: Reds, greens, oranges, and golds — the more festive, the better.

Filled small containers or ramekins keep things neat and add visual interest.

Prep early: Cheese balls and sauces can be made up to two days ahead.

Keep it cozy: Serve with ginger beer, wine or sparkling cider, always have family friendly non-alcoholic choices that are special.

Whether you’re hosting a crowd or just want something stunning for yourself , make your board a feast for the eyes and taste buds alike.

Here's how to make those sugared cranberries.  They keep for 2-3 days, but don't cover them or they will weep.

Ingredients

1 cup fresh cranberries (rinsed and dried)

1 cup granulated sugar (divided)

½ cup water

🍒 Directions

Make a simple syrup – In a small saucepan, bring ½ cup water and ½ cup sugar to a gentle simmer until the sugar is dissolved. Don’t let it boil hard or it’ll pop the berries.

Coat the cranberries – Remove from heat and stir in the cranberries just until they’re fully coated. Let them sit for about 5 minutes so the syrup clings.

Dry slightly – Using a slotted spoon, transfer the cranberries to a wire rack or parchment paper. Let them dry for about 45 minutes until tacky (not wet).

Roll in sugar – Roll the tacky cranberries in the remaining ½ cup of sugar until evenly coated. Shake off excess and let them dry for another hour.

Now that you've mastered the perfect charcuterie board you need the perfect wooden board to display it on. 





✨💛✨


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Cranberry Relish: The Love it or Leave it Tradition

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 21, 2025


Tis the season... Cranberry Relish is one of those things that is highly debatable. Some like it cooked, some like it raw, and then some just don't like it at all. For me, there’s just something about that tangy mix of tart berries and sweet citrus bubbling on the stove that takes me to my happy place. 

There are so many variations, let's start with the basic cooked one. 

1 bag of cranberries, I always buy several and freeze them, no need to thaw 
1 cup sugar
1/2 cup water 

 Simmer on the stove for about 10 minutes until berries pop and thicken. I like to squeeze the juice of an orange on them after they are cooked. 

 Variations: 

  • Cook berries in ½ cup orange juice instead of water for a brighter, citrusy flavor.

  • Add a chopped apple before cooking,  it sweetens naturally and adds texture.

  • A cinnamon stick or dash of cinnamon gives it a warm, spicy touch.

  • Stir in a handful of chopped pecans or walnuts after it cools for crunch.

  • Add a splash of Grand Marnier, Cointreau, or brandy for a grown-up twist.

  • Mix in a little grated orange or lemon zest for extra zing.

  • Drop in a few whole cloves or a pinch of nutmeg while it simmers.

  • Stir in a few chopped dried apricots or golden raisins for a hint of sweetness.

  • After cooling, fold in a few spoonfuls of crushed pineapple for a tropical note.

  • For a little heat, add a tiny pinch of cayenne pepper — it sounds strange but it works!

    These cute jars would be perfect hostess gifts filled with colorful cranberry relish.

    • Showvigor Hexagonal Glass Jam Jars with Red Gingham Lid - 280ml/9oz Airtight Containers for Pickling, Chutney, Coffee, Jam Storage - Set of 2 Clear Preserve Jars
    Showvigor Hexagonal Glass Jam Jars with Red Gingham Lid (2-pack, 9oz)


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