Southern Cooking with Andy Bedwell


 A Mother’s Love Knows No Boundaries

“And this I pray, that your love may abound yet more and more.-Phillipians  1:9.”

As Mother’s Day approaches, I want to honor our mothers with some of their favorite recipes.

Dot Thomas, known as Gran, is a great cook. Her grandchildren and great-grandchildren have their favorite dishes. Monkey Bread is one family favorite breakfast dish at Brunson and Thomas gatherings. A request from the children will be made to Gran the night before, “Are you making Monkey Bread?” Her smile indicates Monkey Bread will be made. We wake up early to the sweet cinnamon aroma during the holidays and usually there are no leftovers. Gran always makes extra Monkey Bread icing because every bite of Monkey Bread must be dipped in the sweet white icing. Yum!

Cinnamon Monkey Bread

2 cans of Pillsbury Grand Flake biscuits and cut each raw biscuit into quarters

2 cups white sugar

4 tablespoons cinnamon

1/2 cup butter, melted

Monkey Bread Icing

3 teaspoons butter, melted

2 cups of powdered sugar

3 teaspoons milk

2 teaspoons vanilla

Preheat oven to 350 degrees. In a small bowl mix sugar and cinnamon. Melt 1/2 cup butter. Pull apart bread dough pieces and roll into balls, about 1.25 inches in diamenter. (You will need 40-45 balls) or you can simply quarter the Pillsbury biscuit dough into four pieces. Dip each ball into the butter then dip in the cinnamon mix. Place each one in a bundt pan or 9×13 pan as well and just layer. Bake in the oven for 30-40 minutes or until the top is golden brown.

Dot Thomas, my aunt, is one of the best cooks in Etowah County. This recipe was submitted by her daughter, Jennifer Brunson.

Anita Kinsey loves to cook for her grandchildren. The Mayo-Vinegar Chicken is different, quick and easy! It’s a perfect fix for a busy day to come home and eat. That’s like home. The Ice Cream Sandwich Cake is a favorite of her grandsons. Briton and Cotton love that one. They love to help her decorate and it’s memories for a lifetime.

Mayo-Vinegar Chicken

Pack of boneless 

chicken breast

1/2 cup mayonnaise

1/4 cup vinegar

salt and pepper to taste

pack of mushrooms

Preheat oven to 350 degrees. Place chicken breasts in a baking dish. Mix mayo and vinegar and spread over chicken. Bake for 45 minutes. While chicken is baking, saute’ mushrooms in skillet. Once chicken is     done, add mushrooms, salt and pepper.  Enjoy!

Ice Cream Sandwich Cake

Pack of ice cream 


Cool Whip

Caramel or chocolate syrup


Place sandwiches in a dish to fill. Pour caramel or chocolate over sandwiches. Then cover with Cool Whip. Call your grandchildren to come over and sprinkle the sprinkles. Place in the freezer for 20 minutes and then ready to eat!

These recipes were submitted by her daughter, Chance Bedwell.

“My mother was the most beautiful woman I ever saw. All I am I owe to my mother. I attribute all my success in life to the moral, intellectual and physical education I received from her,” said George Washington.

We are honoring mothers during the month of May in The Messenger. More mothers and their recipes will be featured in the next few weeks.


Happy Mother’s Day,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at the Alabama Gift Shop and The Messenger on Broad Street.

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