Here are answers to some commonly asked questions as well as some tips for getting the most out of this site.

Thanks for being here :) I hope you visit often!

Why do you only call your husband and children by their nicknames?
For their privacy and to protect them. The internet can be a dangerous place so I try to play it safe.

Are those really their nicknames?
Yes :o)

What part of the South do you live in?
I was born and bred in South Carolina and live here still today. I grew up in a little country town called Swansea and now live in the small city of Lexington.

What’s the hardest part? Cooking the food, writing the posts or the photography?
Photography! Hand’s down! Cooking is one of my greatest joys. If I could figure out a way to make a living standing in my kitchen cooking all day, I’d die a happy woman! And the writing comes so easy for me. I just imagine I’m telling a friend about cooking the dish and type the words that pop in my head. I think my photos (especially the older ones) are mediocre at best compared to the big-time bloggers out there. I’ll usually take anywhere from 50-100 pictures of each dish; trying different angles, backgrounds and lighting. Once I think I’ve done all I can do, I upload them to my computer and go through them all to hopefully find a few that are good enough to share.

Can I substitute brown rice or Minute Rice in this recipe?
Probably but I don’t know the adjustments for liquid or cooking times since I haven’t made it that way myself so I can’t tell you how to make those substitutions.

Can I use margarine instead of butter?
Maybe, maybe not. Margarine is emulsified oil and liquid which separates when heated which can totally ruin some recipes (especially baked goods). Better to play it safe and always use butter.

Can I use boneless, skinless chicken breasts?
I have many recipes for bone-in, skin-on thighs and legs as well as recipes that use whole chickens. If I think you could use breasts in one of these recipes instead of what I have listed, I'll make mention of it. If not, then I really don't think the recipe would be good using boneless, skinless chicken breasts.

Do you mean salted or unsalted butter?
All of my recipes are created using real, salted butter.

I’m allergic to _______. What can I substitute for it in this recipe?
I’m really not sure. Many allergy websites provide lists of substitutions for common allergenic ingredients.

Can I make this in a crock pot?
In most cases I will notate alternative crock pot preparation if I have made the dish that way. If I haven't mentioned it then I haven't tried it.

Why don't your recipes say how many servings they make? 
I seem to get asked this more and more. I've even gotten some not-so-nice emails and cookbook reviews about it. It has never occurred to me to give this information as it's nothing I ever look at when I read a recipe but I have been trying to include an estimation on new recipes going forward.

I cooked this recipe and it didn't turn out right. Why?
Each of the recipes on this site were made just as I have written and photographed them. Any variation in pan size, ingredient, prep and instruction can yield mixed results. I’m not going to lie to you. I promise. If you truly follow the recipe, your results will be like mine.

Why can't I copy/paste the recipes or right-click to save the photos?
Both of these functions are disabled to try to prevent folks from unintentionally giving the farm away and to prevent intentional theft from Scraper Sites and Like-Farmers.

Scraper Sites
Websites and blogs that take food bloggers' photos and recipes and pass them off as their own. They are usually hosted overseas in countries that have no copyright laws or regulations. They post these recipes solely for the purpose of gaining ad revenue. They make money off our work. And that stinks.

How to spot a Scraper Site - If you ever click to a recipe from Pinterest or Facebook and the site seems odd or impersonal (recipe only - no story or article), it's likely a Scraper Site.

Facebook pages will use food photos with recipes to build their following. Food photographs with recipes copy/pasted gain "likes" faster than any type of media. There are two main reasons to "like-farm".

Firstly, there is a market for large Facebook pages; companies buy them all the time. People will use our content to build a huge following and then sell the page (and you!) to the highest bidder.

The second type of "like-farmer" is an independent sales consultant (think fiber pills, fat wraps, cookware, etc.) who builds a large following on Facebook in the hopes of gaining sales. They'll give you a dozen yummy recipes and then pop a sales pitch in hoping you'll buy their product. And since they're giving you our recipes instead of linking to the recipes on our blogs, you never make your way to us. We don't get credit, new fans or traffic. And that stinks.

How to spot a Like-Farmer - If a food photo has the recipe copy/pasted with it, it's a Like-Farmer page. A food blogger or authentic recipe site will never copy/paste the entire recipe with a Facebook photo. We will give you the photo and a link to the recipe on our blog. Traffic on our sites is how we offset the expenses of running it. We need traffic to keep the wheels turning.

And all of this is illegal. While you can't copyright a list of ingredients, the instructions and photos are absolutely protected by both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

I’d like to browse by category
If you want to see all of the recipes in a particular category, take a look at the RECIPE INDEX page to see all the recipes arranged by course or main ingredient.

I’ll know what I want when I see it
If you’re a visual person like me, you might enjoy browsing on the RECIPES BY PHOTO page where large thumbnails of the 200 most recent recipes are displayed. Easily click to the recipe by clicking on the picture.

I’m looking for something specific
If you’re looking for a specific recipe title or want to search by an ingredient or another key word, use the RECIPE SEARCH located on the sidebar at the right.

What are your best recipes?
The 'Top 10 of All Time' and 'Top 10 This Week' recipes are listed on the right sidebar toward the bottom.

Stay Connected
Be sure to follow South Your Mouth in all your favorite social media to get the latest updates. Click the social media buttons on the sidebar to follow on FacebookPinterestTwitterGoogle+ and more.

Subscribe to the Email List
If you’d like all the latest recipes emailed right to your inbox, simply enter your email address in the 'Subscribe to Email List' field located on the sidebar at the right.

Keep the Wheels Turning
The very best thing you can do for a food blogger is to share, share, share! Traffic helps to offset expenses so the more traffic we have, the more content we can create! If you see something you like, please take a second to share and pin! Please and thank you!

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  1. Thank you for explaining like farmers and scraper sites! I would also like to point out that your readers, my readers, and all of the other readers of these blogs don't pay a thing for our recipes and instructions. We give it freely to you and isn't that fun and convenient? However, it isn't free to us to host these sites. My site along costs me more than double my mortgage each month. So when someone steals our work and diverts traffic to their site or Facebook page, it takes away from our revenue and makes it much more difficult to keep doing what we are doing. Love you Mandy, and all you do!!! a

    1. Yes, thank you very much for your explanation. I always thought that was weird when I'd go to click on a picture and there was no site to go to or a site different from what was expected.

      Your recipes look delish! I can't wait to try them. Thank you, ma'am.

  2. I want to know what is the cover photo's recipe.

  3. your a carolina girl!! do you have a fairly easy chicken bog recipe?? when i moved back to Tenn & thought about making it, nobody here knows what chicken bog is!! i would love to hear your version :) Thanks Mandy!

    1. Hi Stacey! Try my Chicken Pilau or Low Country Chicken Bog (omit shrimp and Old Bay)

  4. i love the sound of all your recipes but we dont get most of the ingredients here in the uk! Ritz crackers are they the same here? Campbells Cheese soup never seen it here . if there is anyway you could give the uk equivalent( i know thats a little impossible but i can only ask lol) it would be grateful.from Swansea in South Wales UK.

  5. Hi Mandy. I'm from Leesville, just a few miles from you. I just found your site and am really impressed. You share so many of the recipes my Mom and both Grandmothers made on a daily basis. Thank you so much.
    Jim---Yes I'm a guy, but like to cook.

  6. Hi Mandy do you have a recipe for bread pudding you can share with us.

  7. Hi there---loving your recipes and so is my family.

    Make chicken and cornbread and the chicken chili one that was recently posted.

    However, I cannot find th shrimp and grits recipe. Can you send me a link or repost?

    Thanks so much!

    1. Hi Wendy! All of the recipes are in the Recipe Index and you can also search with the tool on the right sidebar. Here's the link :) http://www.southyourmouth.com/2012/02/shrimp-grits.html

  8. Love love love! Following you on Pinterest now! My husband is from Chapin & we live in Cheraw, SC (I'm born and bred in Cheraw!). You should publish Chapin Chicken, it's yummy! Love that you're from South Cackalacky!

  9. Hi Mandy! I don't know if you will see this in time but I NEED YOUR HELP!! I'm trying to put together a good Southern Springtime Picnic for my friends who live in Massachusetts. I currently live in Massachusetts as well but I am a Southern girl born and bred so, I'm looking to my fellow Southerner for some ideas. I am going to have pulled pork sandwiches, potato salad and baked beans, but I think I need more and I'm wondering what you would recommend. THANKS!!! Aileen

  10. Hi Mandy ... well done you for doing so well low carbing..! Amazing recipes, I love the sound of every single one...May I ask if you will be grouping your low carb recipes on here together? I do hope so.... Thanks Viv ... UK

  11. can the nuts be omitted in the Preacher's Cake??

  12. OMG!!! I just stumbled upon your website and feel like I gained 10 pounds looking at all of your amazing recipes!!! Cant wait to try them!!

  13. How do you make your tomato gravy?

  14. On the red velvet recipe can this recipe can it cooked in a pound cake pan?

    1. I think so. I'd cook 45 mins, check if it's done, then continue cooking/checking every 5 mins.


Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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