The Sweet Magnolias Cookbook Book Review and Sweet and Tangy Tomato Basil Vinaigrette Recipe

I reserved this book because it said that it was next in the series of books but it really isn't part of the series but I am sure that it was as good a time as any to pick it up.  The Sweet Magnolias Cookbook: More Than 100 Favorite Southern Recipes by Sherryl Woods was the

Fill your home with the freshly baked scent of luscious apple pie, the sizzle of peachy grilled chicken or the beckoning aroma of juicy roast lamb, all brought to life in this charming collection of recipes.

New York Times bestselling author Sherryl Woods invites you into the world of Serenity, South Carolina, where good food and good friends await. Based on her beloved Sweet Magnolias series, this gorgeous cookbook is full of Southern classics and heartwarming stories of friendship and fun. Join Dana Sue Sullivan, a popular character and Southern cook herself, as she shares her favorite down-home recipes as well as secrets, stories and small-town gossip from the world of the Sweet Magnolias! Whether you're making flaky, buttery, too-good-to-be-true biscuits, or spicy seafood gumbo, the 150 recipes found in these pages will bring your family and friends together to celebrate the comforts of home. From legendary margarita nights to indulgent Sunday brunches to heartening holiday meals, every recipe in this book is sure to infuse your life and your kitchen with the warmth of the South and the comfort of good food.

I enjoyed some of the recipes but most of the ones that I picked from this book were ones for salad dressings and desserts.  I marked ten recipes that seemed interesting and that I might actually make so that isn't a bad number as far as cookbooks go.  My favorite was was the following recipe for Sweet and Tangy Tomato Basil Vinaigrette which I look forward to trying:

 Sweet and Tangy Tomato Basil Vinaigrette

Ingredients:

1/2 c canned crushed tomatoes
1/2 c balsamic vinegar
1/4 c minced fresh basil leaves
1/2 c grated Parmesan cheese
2 tbsp sugar
1 tsp salt
1 tsp ground pepper
1 c olive oil

In a blender or food processor, blend together all the ingredients except olive oil.  With the machine running add the oil in a a thin steady stream.

Note: This recipe is best if made several hours or up to 3 days before serving.  Serve over fresh salad greens or as pasta salad dressing.

I hope you try this and other recipes from the cookbook and see if these are something you would like.  I look forward to trying out this one and a few others soon.  I hope that you pick this cookbook at your local library or bookstore to see for yourself if there are some recipes your family might enjoy.