Cooking has always been therapy for me.  Whenever I was bothered by a magazine deadline or just stressed out about something, I'd head off to the kitchen and create something new and delicious!"

In the Fall of 2008 Randy will release his first cookbook titled "Randy's Kitchen." The book will include many of Randy's own favorite dish's and even some tips for those cooking challenged folks out there. The following are a few recipes that come from the book. Randy's always looking for new recipes or even ways to improve upon his own recipes, so please feel free to send in your thoughts and recipes! info@randyjernigan.info

Southern Banana Pudding

8 ounces cream cheese
1 8-ounce container frozen whipped topping, thawed
1 5-ounce package instant vanilla pudding mix
2 cups whole milk
1 16-ounce package vanilla wafer cookies
4 bananas, peeled and sliced

Not a holiday goes by without this dish on my table!
In large bowl combine cream cheese, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until ready to serve. Makes 10 servings.

Italian Sun-Dried Tomato Pasta

16 ounces uncooked rotini pasta (or pasta of your choice)
4 skinless, boneless chicken breast halves, cut into bite-size pieces
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh basil
1 teaspoon fresh oregano
1 cup chopped sun-dried tomatoes packed in oil, drained
1/4 cup grated Parmesan cheese.

This dish is great on a hot summer's day!
Cook speghetti (or rotini) according to package directions. Meanwhile, in a 5-quart pot, heat oil and sauté chicken, garlic, basil and oregano until chicken is cooked. Add sun-dried tomatoes and cook for 2 minutes. Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired. Makes 8 servings.

Southern Crab Cakes

 2-1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup seasoned bread crumbs
1/4 cup minced onion
2 teaspoons Old Bay Seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
1 can Crab in water

In a large bowl, combine zucchini, egg, and butter. Stir in crumbs, onion, and Old Bay and canned crab, mix well. Shape mixture into patties; dredge in flour. In a medium skillet, heat oil over medium high-heat until hot. Fry patties in oil until golden brown on both sides. Makes 4 to 6 servings.

Rich and Creamy Mashed Potatoes

 2 pounds potatoes, peeled and cubed ( I like to use Yukon Gold Potatoes for mashing)
1 cup evaporated milk
3 tablespoons butter or margarine

1/2 cup sour cream
Salt and pepper to taste
2 teaspoon dried chives

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat until tender, about 10 to 20 minutes; drain. Return potatoes to saucepan; add evaporated milk and butter. Mash until smooth. Season with salt and pepper. Makes 6 servings.

You can also add bacon bits to this dish for an extra added umph!

Classic German Meatloaf!

1 cup bread crumbs

2 tablespoons fat-free milk

1/2 cup Ketchup

2/3 pound lean ground beef

1/2 pound lean ground veal

7 ounces lean ground pork

1/2 cup chopped onion

1/3 dried chopped parsley (may use fresh if desired)

2/3 cup applesauce

1/3 cup grated parmesan cheese

3/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

2 large eggs

Preheat oven to 350 degrees.

Combine bread crumbs, milk and eggs in a large bowl. Let mixture stand for 5 minutes. Add ketchup and remaining ingredients except cooking spray. Shape meat mixture into a 9x5 inch loaf on a broiler pan that has been coated with cooking spray. Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees. It's a good idea to let the meatloaf stand for 10 minutes before slicing.

This recipe makes for great meatloaf sandwiches for lunch the next day--yummmmm!