digital sm630 East Main Street
Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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  • Taste of Life: Barbecue Shrimp (click to Read More)

    By Patti Skelton, honorary member



    1 ½ lb Georgia wild harvested
    large shrimp, peeled, deveined and tails off
    3 slices bacon, cut into bite sized pieces
    ½ lb butter
    2 tbsp Dijon mustard
    1 ½ tsp chili powder
    ¼ tsp basil
    ¼ tsp thyme
    1 tsp black pepper
    ½ tsp oregano
    2 cloves minced garlic
    2 tbsp crab boil seasoning
    ½ tsp Tabasco

  • Taste of Life: Spicy Black Bean Dip (click to Read More)

    By Beth Johnston, Honorary Member



    1 (15 oz.) can black beans, rinsed and drained
    1 (15 ¼ oz.) can whole kernel corn, drained
    1 (10 oz.) can diced tomatoes with green chilies, drained
    1 small purple onion, chopped to taste
    1 green bell pepper, chopped to taste
    Garlic salt to taste
    1 (8 oz.) bottle Italian salad dressing
    Tortilla chips



    Mix all

  • Taste of Life: Quiche with Spinach & Bacon (click to Read More)

    By Joanne Knieriem



    2 cups grated Monterey Jack cheese
    2 cups grated Swiss cheese
    2 extra large eggs
    ¾ cup light cream
    1 Tbsp. flour
    Salt and pepper to taste
    8 oz. mushrooms, chopped
    ¼ cup meat (ham bits or crumbled bacon)
    ¼ cup broccoli or spinach, chopped in small pieces
    1 small onion chopped and blended with mixed ingredients
    1 (9-inch) unbaked pie

  • Taste of Life: Mimi's Pink Strawberry Cake (click to Read More)

    By Melissa Whatley




    1 box white cake mix (not yellow or butter recipe)
    1 small box strawberry Jell-O
    2/3 cup frozen strawberries, sliced in syrup,
    thawed and mashed
    1/2 cup water
    1 cup vegetable oil
    4 eggs
    1 tablespoon vanilla flavoring




    1 box 10x confectioner’s sugar
    1 stick margarine or butter, softened

  • Taste of Life: Wassil (click to Read More)

    By Barbara Jacoby


    4 cups apple cider
    1 lemon, sliced
    5 cinnamon sticks
    1 teaspoon whole cloves
    4 cups red wine
    4 cups orange juice
    ½ cup sugar



    Mix cider, lemon, cinnamon and cloves in a large pot and cook over medium heat for 20 minutes. Add wine, orange juice and sugar, and cook until heated through. Remove lemon, cinnamon and cloves before

  • Taste of Life: Carrot Cake (click to Read More)


    2 cups granulated sugar
    1 1/3 cups vegetable oil
    3 extra large eggs (room temperature)
    1 teaspoon pure vanilla

  • Taste of Life: Baked Ziti (click to Read More)


    1 pound lean ground beef
    1 cup onions, chopped
    1 tablespoon olive oil
    1 teaspoon pepper
    Pinch of salt
    32-ounce can of meatless sauce
    16-ounce package ziti pasta, cooked and drained
    1 cup chicken broth
    2 cups Mozzarella cheese, shredded
    1 cup Parmesan cheese,

  • Taste of Life: Apple Crisp Pie (click to Read More)


    4 cups apples (combination of Granny Smith & Honeycrisps, or all Granny Smith apples), thinly sliced
    2 eggs
    ½ cup white sugar
    2 tablespoons flour
    ¼ teaspoon salt
    4 tablespoons fresh lemon juice
    1 cup sour cream



  • Nana's Vegetable Casserole (click to Read More)

    By Lynn Struck


    1 can whole kernel corn
    1 can French-style green beans
    1 can Cream of Chicken soup
    ½ cup sour cream1 cup shredded Cheddar cheese
    1 cup finely chopped green pepper
    1 cup finely chopped onion
    1 cup finely chopped celery
    1 stick butter
    1-1½ sleeves Ritz crackers

    *Substitute canned vegetables for fresh, if
  • Taste of Life: Strawberry Pretzel Salad (click to Read More)

    Serves 10


    2 cups crushed pretzels
    1 cup sugar
    ¾ cup melted butter
    1 (8-ounce) package cream cheese, softened
    1 (16-ounce) carton Cool Whip
    1 (6-ounce) package strawberry gelatin
    1 cup frozen strawberries, thawed


    Mix the pretzel crumbs, ¼ cup sugar and butter in bowl. Press into a 9x13-inch pan. Bake at 400 for 10 minutes, then cool completely. Blend cream cheese and ¾ cup sugar.

  • Taste of Life: Hummingbird Cake (click to Read More)

    By Lisa Woodruff


    3 cups all-purpose flour
    2 cups sugar
    1 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon cinnamon
    3 eggs, beaten
    1 cup vegetable oil
    1½ teaspoons vanilla extract
    1 (8-ounce) can crushed pineapple (not drained)
    1½ cups pecans, chopped, divided
    2 cups bananas, chopped
    Cream cheese frosting


    Combine flour, sugar,