Thursday, May 3, 2018


Love and Welcome


I adore everything about this book!

LOVE WELCOME SERVE is a cookbook of Southern comfort food from Amy Nelson Hannon, the owner of Euna Mae's, a destination kitchen boutique in Northwest Arkansas.

Having been a preacher's wife in the South for more than twenty years, Amy Hannon's heart for hospitality was established, confirming her long-held belief that people who are cooked for feel cared for. Modeled after her grandmother, Euna Mae, Amy's big-hearted lifestyle has become noticed by a disconnected world that is drawn to her mission of using food to love, welcome, and serve those around her. Amy encourages people to open their homes and their hearts, connecting with folks over food; and she offers home cooks simple, crowd-pleasing, comfort recipes, meals that can be prepared for whatever the hospitality affair. Recipes like Brown Sugar Chili over Cheese Grits, Cream Cheese Chicken Enchiladas, and Sam's Pulled Pork are perfect belly-fillers for gathering people in your home. And recipes like Comfort Chicken Pot Pie, Hello Dolly Brownies, and Layered Spaghetti Pie are ideal for giving to folks when they just need to feel loved. Combined with her refreshing enthusiasm and approachable recipes, Amy Hannon has ignited a passion in young cooks who are spreading their hospitality wings, and she has reignited that same passion in seasoned cooks who had forgotten how much joy comes from serving others. Love Welcome Serve, Amy's first cookbook, will encourage you to embrace hospitality so you can enjoy the life that happens when you make and serve food for your people.



I instantly fell in love with the charm of LOVE WELCOME SERVE. The introduction alone made me wish the author and I were friends. I know I would enjoy being in her kitchen, cooking and chatting the day away. She truly seems like a warm and genuine woman.

In the section, A Few Things About A Few Things, author Amy Nelson Hannon shares her favorite ingredients, what should be in a well-equipped kitchen, and all about a well-stocked pantry from cans and boxes to the freezer, everything is covered.

Three hundred and six pages contain seven amazing chapters with recipes that are sure to make your mouth water. Chapters featured are . . . 1) Bites That Welcome, 2) Picked, Tossed, and Chilled, 3) Meat, Mains, and Sturdy Soups, 4) Comforts and Casseroles, 5) Serve Alongs, 6) Sweet Tea, Sauces, and Such, and 7) For The Love Of Sweets. Each chapter features lovely, simplistic, country style photos that show the included dishes in a most delightful way.

Just a sampling of the wonderful recipes included are . . . Aunt Lori’s Cheese Ball, Sister’s Favorite Spinach Dip, Seafood Fondue, Lemon-Poppy Seed Fried Chicken Salad, Pickled Chow-Chow, G-Dad’s Pork Tenderloin and Parmesan-Garlic Cream, Brown Sugar Chili over Cheese Grits, Creamy Pesto Tortellini Soup, Roast Beef Cobbler, Cornbread Tamale Pie, Southern Breakfast Bowl, Bacon and Brown Sugar Collards, Johnson County Biscuits, Homemade Herby Ranch Dressing, Mama Grace’s Sawmill Gravy, Sheet Pan Banana Cake, Homemade Double Frosted Cinnamon Rolls, Chocolate Peanut Butter Dream Pie, and so, so many more!

I could go on and on about why you should add LOVE WELCOME SERVE to your cookbook favorites, but I’ll just give you the main reason . . . You deserve it!

I truly love this cookbook.
I have it on my eReader, but I really have to get a print copy.
It's too lovely not to

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  1. This sounds wonderful, Lisa! Happy Thursday, to you.

  2. Thanks for your review, the information on “PLUM TEA CRAZY” by Laura Childs and another wonderful sounding recipe. I’d love to both read the book and try the recipe. Now I have an idea – why not read the book while eating some of that delicious Sinfully Chocolate Tea Bread. Sounds like a little bit of heaven to me!

    My book beginning
    “For I know the plans I have for you,” declares the Lord – Jeremiah 29:22 NIV
    March 2006
    His heart races and he can feel sweat running down hi sback as he silently presses his body against the garage.

    By Sarah E. Kincaid

    My 56 –
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