Graham Crispies

This crispy treat is so rich, you wouldn't think it was made out of your everyday graham cracker.

Ingredients:


1/3 box of plain or cinnamon graham crackers
2 sticks butter or margarine
1/2 cup sugar
1 teaspoon pure vanilla extract
3/4 cup chopped pecans

1. Preheat oven to 325 degrees Fahrenheit. Arrange whole crackers on a foil-lined baking sheet.

2. In a saucepan, bring butter and sugar to a boil over medium-high heat. Boil for 3 minutes.

3. Remove from heat. Stir in vanilla and pecans. Pour over crackers.

4. Bake for 12 minutes. Remove from oven and cut crackers into smaller sections while warm. Crackers will become crispy as they cool.

Enjoy this sweet, crispy treat!

Banana Nut Bread with Honey Butter

Even my granny, the queen of banana nut bread, wants to try making this recipe. It's so moist, thanks to the sour cream. Serve it warm with honey butter and it just melts in your mouth.

Ingredients:


1/2 cup (1 stick) butter, softened, plus more for buttering the pan
1 1/2 cups all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large, ripe bananas
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
3/4 cup chopped pecans


1. Preheat oven to 350 degrees Fahrenheit. Butter and flour either a 9x5-inch loaf pan or a 9x13-inch pan (whichever you prefer to use).

2. In a large bowl, whisk together the flour, baking soda, baking powder and salt.

3. In another small bowl, mash the bananas with a wooden spoon or a fork.

4. In another large bowl using an electric mixer, cream the 1/2 cup butter and sugar together until light and fluffy.

5. Add the eggs, one at a time, beating after each addition. Stir in the mashed bananas, sour cream and vanilla and then beat to combine. Don't over mix.

6. Add the dry ingredients; stir. Add chopped pecans; stir.

7. Pour the batter into the pan and place on a sheet tray so the bottom won't burn.

8. If using a loaf pan, bake for 1 hour and 10 minutes. If using a 9x13-inch pan, bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

9. Remove from oven and let cool in pan for 5 minutes. Then turn out onto a wire cooling rack. Let cool, or serve slightly warm with the following Honey Butter recipe!

Honey Butter


Ingredients:


1/2 cup (1 stick) butter, softened
2 tablespoons honey


1. Mix the butter and honey together in a small bowl with a wooden spoon until well combined.

Serve with the banana bread and enjoy!

Chocolate Oatmeal Drop Cookies

These are my stepdad's favorite cookies. And when he requests them, he wants to lick the wooden spoon, bowl, spatula and everything. And he doesn't wait for them to harden; he eats them off the wax paper with a spoon. Yeah, they're just that good.

Ingredients:


2 cups sugar
2 tablespoons cocoa powder
1/2 cup milk
1/2 cup (1 stick) butter
1/2 cup creamy peanut butter
2 1/2 cups uncooked rolled oats (or quick-cooking oats)
1 teaspoon pure vanilla extract

1. In a medium saucepan off of the stove, combine sugar and cocoa powder. Add in milk and butter; stir.

2. Place saucepan on the stove and turn heat to low. After sugar and butter are melted, increase heat to medium-low. Cook until it starts to boil, stirring frequently.

3. Boil for about 2 minutes, then remove pan from heat.

4. Add the peanut butter and oats. Stir until well mixed.

5. Stir in vanilla. If mixture is too thin, add an additional 1/2 cup oats. Let mixture cool for about 15 minutes.

6. Drop mixture onto wax paper by spoonfuls. Let harden at room temperature or in the refrigerator. Enjoy!

Eggnog Pound Cake with Eggnog Icing

You won't find a moister pound cake, or a more decadent icing. And for an added bonus, this one tastes like the holidays. If you don't like eggnog, don't fret. I sent my brother a loaf and he said it was the best he had ever had (and we didn't tell him it had eggnog in it). So give it a try; it's delicious and so simple to make.

Ingredients:


1 box of pound cake mix
1 1/4 cup eggnog
2 large eggs
1/2 teaspoon freshly grated nutmeg (or 1/8 teaspoon dried, but fresh is always better)
1/2 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x5-inch loaf pan.

2. With an electric mixer, beat all ingredients together for 2 minutes on medium speed.

3. Pour batter into the greased loaf pan.

4. Bake for 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean.

5. Remove from oven and cool for 10 minutes in the pan. Then invert pound cake onto a wire cooling rack and flip back over to cool completely before slicing. Enjoy with the following Eggnog Icing recipe!

Eggnog Icing 


Ingredients:


1/2 cup (1 stick) butter, softened
3 ounces cream cheese, softened
16 ounces powdered sugar
1/4 cup eggnog
1/2 teaspoon freshly grated nutmeg (or 1/8 teaspoon dried)
1/2 teaspoon pure vanilla extract

1. With an electric mixer, beat together butter and cream cheese until creamy.

2. Gradually add in powdered sugar and eggnog, beginning and ending with sugar, beating on low speed.

3. Add nutmeg and vanilla. Beat until smooth.

Spread icing on top of entire pound cake loaf or serve on the side to spread on individual pieces of cake. Enjoy!

Honey-Wheat Rolls

A world without bread would be all misery. So, if you are tired of trying to make homemade bread because it takes days and endless amounts of kneading, try again. This recipe requires no kneading and takes less time. They're pretty to look at too.

Ingredients:


1 package (1/4 ounce) active dry yeast
1 1/4 cups warm water, divided
2 egg whites
1/3 cup honey
1/4 cup canola oil
1 teaspoon salt
1 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour, plus some for flouring your work surface
melted butter


1. Preheat oven to 375 degrees Fahrenheit. In a small bowl or measuring cup, dissolve yeast in 1/4 cup warm water. While yeast is dissolving, beat egg whites in a large bowl with an electric mixer until foamy.

2. Add yeast mixture, honey, oil, salt, whole wheat flour and 1 cup warm water. Beat on medium speed for 3 minutes or until mixture is smooth and ingredients are well incorporated.

3. Stir in all-purpose flour to form a soft dough. Dough will be sticky. Cover dough and refrigerate for at least 8 hours.

4. Punch dough down with a fist. Turn out onto a floured surface. Dust dough with a small amount of all-purpose flour so it doesn't stick to your hands or knife. Cut dough in half. Then cut each section into 10 portions to form balls.

5. Roll each ball into a 10-inch rope and tie into a loose knot. Tuck the ends under so they don't stick out. Place rolls on greased baking sheets, leaving 2 inches in between rolls.

6. Cover baking sheets loosely with cling wrap and let rise for 50 minutes, or until rolls have doubled in size. Bake for 10 minutes, or until light golden brown.

7. Remove from oven and immediately brush tops of rolls with melted butter. Enjoy!

Butternut Cupcakes

All my stepdad could talk about for a Thanksgiving dessert this year was butternut cake. He remembered eating it years ago, so here's to him. Hope these rich cupcakes live up to his expectations.

Ingredients:


4 eggs
1 cup vegetable or canola oil
2 cups all-purpose flour
2 cups sugar
1 cup milk
1 teaspoon vanilla butternut flavoring


1. Preheat oven to 350 degrees Fahrenheit.

2. With an electric mixer, beat eggs and oil together. Once well combined, beat in all other ingredients on medium speed for 2 minutes.

3. Fill cupcake liners 2/3 full with the batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

4. Cool completely and then frost with the following Cream Cheese Butternut Frosting:


Ingredients:


1 (8 ounce) package cream cheese, softened
1 stick (1/2 cup) butter, softened
2 teaspoons vanilla butternut flavoring
4 1/2 cups confectioners sugar
1 cup pecans, chopped


1. With an electric mixer, beat cream cheese and butter until smooth.

2. Add in butternut flavoring and confectioners sugar, 1 cup at a time. Beat until smooth; add more confectioners sugar if frosting is too thin. Stir in pecans and frost cooled cupcakes.

3. Refrigerate frosted cupcakes until 20 minutes prior to serving. Enjoy!

Cranberry Sauce

Ditch the jar. Take homemade cranberry sauce to your Thanksgiving dinner and everyone will be impressed.

Ingredients:


4 cups fresh cranberries
1/4 cup orange juice (freshly squeezed is best)
1/4 cup 100 percent cranberry juice (NOT cocktail)
1 cup honey


1. Wash the cranberries. Make sure there aren't any soft ones.

2. In a large saucepan, combine the orange juice, cranberry juice and honey over medium-high heat. Bring to a boil, stirring occasionally, and then reduce to medium-low heat to simmer for 5 minutes.

3. Add the cranberries and cook for 15 minutes, stirring occasionally. Cranberries will burst and the mixture will thicken. Do not cook for more than 15 minutes.

4. Remove from the heat and allow mixture to cool for 5 minutes. Transfer the sauce into a small mixing bowl. Cover and refrigerate for at least 6 hours, or until sauce is set and firm.

5. To unmold and serve, immerse the bottom of the bowl in hot water for about 10 seconds and run a warm knife around the edge of the sauce. Turn upside down onto a serving platter or plate. Enjoy!

Creamy Baked Pasta

I think I've discovered a new staple pasta dish. Only takes 20 minutes to bake and can be assembled in advance to bake later. You can make this dish any night of the week.

Ingredients:


3 cups penne pasta, uncooked
1 jar (14 ounces) marinara sauce
2/3 can (7 ounces) Rotel diced tomatoes with green chiles, drained
4 ounces cream cheese, cubed
1/2 cup sour cream
1 cup shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese


1. Heat oven to 375 degrees Fahrenheit.

2. Cook pasta in a large saucepan as directed on the package. Remove from pan and drain pasta.

3. Meanwhile using the same pan, cook marinara sauce, tomatoes and cream cheese over medium heat for 5 minutes. Stir frequently until mixture is well blended and cream cheese is melted.

4. Return pasta to the pan and mix well to cover pasta with the sauce.

5. Layer half of the pasta mixture into a 13x9-inch baking dish. Cover with a layer of sour cream and 1/2 cup mozzarella cheese. Cover with another layer of pasta mixture. Top with remaining mozzarella and the parmesan cheese.

6. Bake for 25 minutes or until heated through and brown on top.

Creme Drop Fudge

Homemade fudge is as easy as four ingredients. Why use a complicated recipe when you can get the same creamy, smooth, rich chocolate fudge in minutes?

Ingredients:


1 bag (20 ounces) creme drop candy
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup chopped pecans, optional


1. Melt creme drop candy in a microwave-safe bowl for approximately 1 minute, stirring every 30 seconds.

2. Once candy is melted, quickly stir in peanut butter, vanilla extract and pecans (if using) with a wooden spoon. Stir until all ingredients are well incorporated.

3. Transfer the mixture into an 8x8-inch baking dish or a 9-inch round cake pan. Spread evenly to desired thickness.

4. Let cool in pan. Once cooled and hardened, slice fudge and serve. Enjoy!

Mexican Pull-Apart Bread

A twist on the traditional monkey bread, this pull-apart loaf is spicy, cheesy and easy-to-make. It can be served at breakfast, brunch, lunch, dinner or as a finger food at your Thanksgiving feast.

Ingredients:


2 cans (7.5 ounces each) refrigerated buttermilk biscuits
4 tablespoons butter, melted
1 1/4 cups shredded cheddar cheese
3/4 cup canned sliced jalapeño peppers, drained
3/4 teaspoon parsley flakes
1/4 cup shredded mozzarella cheese


1. Preheat oven to 350 degrees Fahrenheit.

2. Using a knife, quarter each biscuit. Dip 1/3 of the biscuit pieces into melted butter and place in a greased 9x5-inch loaf pan.

3. Top the biscuits with 1/2 cup shredded cheddar cheese, 1/4 cup jalapeño peppers and 1/4 teaspoon parsley flakes. Repeat layers.

4. Cover with remaining buttered biscuit pieces, jalapeños and parsley flakes. Top with mozzarella and remaining cheddar cheese.

5. Bake for 40 minutes or until golden brown. Let stand for 5 minutes after cooking. Invert bread onto a platter and remove the pan. Serve bread warm. Enjoy!

Pilgrim Hat Cookies

These cookies are fun to make, eat and look at. Get the kids in the kitchen and let them help you make these snacks, which are sure to be a hit at your Thanksgiving get-together.

Ingredients:


Striped Fudge Shop cookies
Peanut butter cups
Vanilla icing
Red food coloring (or any square-shaped red candy such as Chiclets gum)


1. Turn cookies upside down so the stripes are facing down.

2. Dollop about 1 teaspoon of vanilla icing onto the tops of the peanut butter cups. Place peanut butter cup, icing side down, onto the center of the cookie and press down so the icing creates a white brim for the hat.

3. Using about 1/2 teaspoon of red food coloring, stir into 1/4 cup of vanilla icing to create red icing for the buckle of the hat. Spoon colored icing into a plastic bag or a cake decorating bag. Snip a small hole at the end of the bag with scissors and pipe a square-shaped buckle onto the white brim of the hats.
*If using square candy for the buckle, simply place candy pieces onto the brims and press down so it sticks to the icing.
Enjoy these festive sweet treats!

Cranberry-Pecan Spread

The perfect combination of creamy, sweet and crunchy. You can serve this spread as an appetizer, breakfast bagel spread or as a party snack. It's so simple to prepare!

Ingredients:


1 (8-ounce) package cream cheese, softened
1/4 cup orange juice
1/2 cup dried cranberries
1/2 cup pecans, chopped


1. With an electric mixer, beat the softened cream cheese until smooth.

2. Stir in the remaining three ingredients with a spatula until well incorporated.

3. Transfer into serving dish, cover and refrigerate for at least 30 minutes for flavors to combine.

4. Serve with whole wheat crackers, bagels or bagel chips. Enjoy!

Emily's Butternut Squash

If you know me, you know I don't eat soup. But I have had some requests for some recipes, so I turned to none other than Emily! She is the queen of making up soup recipes. Here is a go-to recipe for the colder months of the year, and it's vegetarian for all you meat-free eaters.

Ingredients:


1-2 tablespoons extra virgin olive oil
2 medium butternut squashes, cubed and roasted*
1 medium onion, diced
2-3 stalks of celery (depending on size of stalk) plus any leaves that are on the stalks, diced
2-3 carrots (again, depending on size), diced
5 cloves of garlic, minced
4-6 cups of vegetable broth
1 1/2 teaspoons dried sage
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/4 - 1/2 teaspoon cumin
salt and pepper to taste

*To roast butternut squash, peel it, scoop out the seeds and slice it into cubes. Put the cubes on a baking sheet and lightly toss with a little bit of olive oil, salt and pepper. Roast the squash in a preheated 400 degree Fahrenheit oven for 20-25 minutes, or until golden brown.

1. Heat the olive oil in a large soup pot. Once oil is hot (it will slightly ripple), add the onion, celery and carrot. Sauté the vegetables for 5-10 minutes, or until tender.

2. Add in the garlic and sauté for an additional minute.

3. Add in the roasted butternut squash.

4. Add in about 4-5 cups of the vegetable broth and all of the spices. Bring to a boil and then reduce to a simmer for about 20-25 minutes.

5. Puree the soup either in several batches in a blender or with an immersion blender. If soup seems too thick for you, add in more vegetable broth, 1/2 cup at a time.

6. Taste soup to make sure spices and seasoning are to your liking. Garnish individual servings with a drizzle of olive oil, shredded cheese, or croutons. Enjoy!

Haystacks

I remember my mom making these for us all the time when I was younger. Mostly, I remember eating the mixture out of the bowl without giving it time to harden because it was so delicious. These are the perfect easy-to-make snack, and they can surely satisfy any sweet tooth.

Ingredients:

2 (12 oz.) bags of butterscotch morsels

1 (12 oz.) bag of white chocolate morsels

1/2 cup chow mein noodles

6 cups corn flakes

2 cups salted peanuts

1. In a large microwave-safe bowl, melt butterscotch morsels on high for 2 minutes or until smooth, stirring every 30 seconds.

2. Stir in white chocolate morsels and microwave for an additional 20 seconds. Remove from microwave and stir until smooth.

3. Add chow mein noodles, corn flakes and peanuts to the chocolate mixture and stir until all dry ingredients are covered completely. *If mixture seems too runny, add more corn flakes or noodles.*

4. Immediately drop mixture by heaping tablespoon-full onto a sheet of wax paper, at least 1/2-inch apart.

5. Allow to dry completely before removing from wax paper, at least 20 minutes. Enjoy!

Mango Smoothie

It is so easy to make your own smoothies at home. All you need is frozen fruit and citrus juice. It's that easy, and it's good for you. And you can use any frozen fruit you have on hand to switch it up. Use whatever you like. Oh, and I'm sorry there's no picture; I drank it all before I took one!

Serving Size: 1 smoothie

Ingredients:

1 cup frozen mango chunks

1/4 cup frozen whole strawberries

juice of 1/2 lime

1/4 cup orange juice

1. Put juices and frozen fruit in a blender. Blend on high for 1 minute, or until smooth. (If frozen fruit doesn't break up easily, add a little more orange juice.)

2. Serve and enjoy your healthy smoothie!

Potato Cake

I don't know how or why I thought about doing potatoes like this, but I did. And I will be doing it a lot more, because I loved it.

Ingredients:

1 large potato

extra virgin olive oil

2 tablespoons butter

2 tablespoons milk

salt and pepper

1/2 teaspoon fresh rosemary, finely chopped

2 tablespoons grated parmesan cheese

1. Preheat oven to 400 degrees Fahrenheit.

2. Drizzle a small cast iron skillet with about 1 tablespoon olive oil.

3. Thinly slice potato into round chips. Place potatoes in layers in the skillet. Drizzle layered potatoes with 1/2 tablespoon olive oil and 2 tablespoons milk.

4. Place butter (cut into small pieces) randomly around the potatoes. Sprinkle with salt and pepper, chopped rosemary and parmesan cheese.

5. Cover pan with aluminum foil and bake for 10-15 minutes, or until potatoes are cooked through.

6. Remove aluminum foil. Increase oven temperature to 480 degrees Fahrenheit. Continue cooking potatoes for 10-15 minutes, or until golden brown and cheese is bubbly.

7. Remove from oven and sprinkle with 1 tablespoon grated parmesan cheese. Let potatoes sit for 5 minutes, then slice out portions to serve. Enjoy!

Granny's Okra

Yes, this is okra. No, it's not deep fried. That's right, a Southern okra recipe that is not deep fried. But it is delicious. This is the way my granny has always cooked hers every Sunday for lunch for our entire family.

Ingredients:

fresh okra

corn meal

vegetable oil

salt and pepper

1. Preheat oven to 400 degrees Fahrenheit. Slice the okra on a diagonal into 1/2-inch pieces. (The amount of okra you slice depends on how many people you are serving. I use about 5 whole okra for one person.)

2. In a bowl, combine okra and enough corn meal to lightly coat. Sprinkle with about 1/2 teaspoon salt and pepper.

3. In a large preheated skillet with about 1/4-inch vegetable in the bottom, add the okra. Spread out to an even layer. Stir occasionally. (If the corn meal absorbs all the oil, you will need to add more.) Cook for about 5 minutes, or until okra is slightly soft.

4. Transfer okra pieces to a baking sheet and cook in oven for 15-20 minutes, or until golden brown and crispy.

5. Remove from oven and serve. Enjoy!

Easy Strawberry Cake

Want an easy alternative to strawberry shortcake that tastes even better? This strawberry cake is the way to go. It's so decadent-tasting, no one will know you took a few shortcuts.

Ingredients:

1 package (2-layer size) white cake mix

1 package (3 ounces) strawberry flavor gelatin

4 eggs

1 cup vegetable oil

1/4 cup water

1 cup fresh strawberries, mashed and divided

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

2 cups thawed whipped topping

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large mixing bowl, combine cake mix and dry gelatin mix. Add eggs, oil, water and 3/4 cup strawberries. Beat with an electric mixer until well blended.

3. Pour mixture into 2 greased and floured 9-inch round pans.

4. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes.

5. Remove from pans to wire racks to cool completely. Meanwhile, drain the remaining strawberries.

6. For topping, in a large bowl beat cream cheese until creamy with an electric mixer. Gradually beat in sugar. Add drained strawberries and mix well with a spatula. Whisk in whipped topping.

7. Stack cooled cake layers on a presentation plate. Spread 1 cup of topping in between layers. Frost the top and side with the remaining whipped topping mixture. Keep cake refrigerated until ready to serve. Enjoy!

Chocolate Chip Cookies

The classic chocolate chip cookie is hard to beat. Soft, chewy and moist, this perfect-for-dunking cookie will not be around your kitchen long after it comes out of the oven. So you better make a ton!

Ingredients:

1- 1/4 cups granulated sugar

1- 1/4 cups packed brown sugar

1- 1/2 cups butter, softened

2 teaspoons pure vanilla extract

3 eggs, at room temperature

4- 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

3 cups semisweet chocolate chips

1. Preheat oven to 375 degrees Fahrenheit.

2. In a large mixing bowl using an electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy (about 3 minutes). Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.

3. On a parchment paper-lined baking sheet, drop dough by rounded tablespoonfuls two inches apart. (I used a small ice cream scoop that was about 1- 1/2 tablespoons.)

4. Bake for 10-12 minutes (depending on size) or until cookies are light golden brown. The cookies will still be slightly soft in the middle, but will set once removed from the oven. (The softer the cookie in the oven, the softer it will be when it sets.)

5. Remove from oven and cool for 1 minute before removing from cookie sheets onto cooling racks. Enjoy these delicious cookies fresh from the oven or cooled!

Spicy Shrimp with Pasta and White Sauce

My boyfriend, Paul, begs me to make this pasta for him all the time. The shrimp is spicy, the sauce is thick and the pasta is comforting. This recipe makes about four large servings, so Paul can have leftovers for the whole week. I like to serve the pasta with crusty slices of French bread that have been broiled in the oven then rubbed with a garlic clove and drizzled with extra virgin olive oil. Enjoy!

Shrimp Ingredients:

1/4 cup butter (1/2 stick)

1 pound medium or large shrimp, peeled and deveined

1 teaspoon crab or shrimp boil

juice of half a lemon (about 1 tablespoon)

salt and pepper to taste

Sauce Ingredients:

1 tablespoon butter

1/6 cup all-purpose flour

3/4 cups chicken broth or chicken stock

2 garlic cloves, minced

1/2 cup heavy whipping cream

1/4 cup minced fresh parsley

1 teaspoon paprika

salt and pepper to taste

So that all three components of the pasta dish are finished at the same time, start cooking the pasta once you stir the flour into the sauce. Cook the shrimp when the pasta has about 4 minutes remaining on the timer.

1. For the sauce, melt the tablespoon of butter in a small saucepan. Stir in the flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper.

2. For the pasta, bring a large pot of water to a rolling boil. Add a handful of salt to the water. Drop in 1/2 pound of whatever type of pasta you like (I use either farfalle or penne); stir immediately so pasta doesn't stick together. Cook pasta for 8-10 minutes, stirring occasionally. Drain pasta and return to empty pot you cooked it in.

3. For the shrimp, melt the 1/2 stick of butter in a large skillet heated to medium. Add shrimp to melted butter; cook in a single layer for about 2 minutes on the first side. Flip shrimp and cook for another 2 minutes. Once shrimp is no longer opaque and is cooked through, add the crab or shrimp boil, lemon juice, salt and pepper. Cook only for 1 minute.

Toss pasta with sauce and shrimp. Top with fresh parsley and grated parmesan cheese. Serve and enjoy!

Peach Cobbler

There are so many ways to make a cobbler, so this is my mom's version of peach cobbler. It is so easy to make and requires basically no mixing. Either serve alone or warm with a scoop of vanilla ice cream!

Ingredients:

12 yellow and white peaches (6 of each), sliced

1/3 cup sugar

1 stick of butter, melted

3/4 cup self-rising flour

1/2 cup sugar

1 teaspoon baking powder

3/4 cup milk

1. Preheat oven to 325 degrees Fahrenheit.

2. In a large bowl, combine peaches and 1/3 cup sugar. Let peaches sit in sugar and macerate for 20 minutes, creating a syrup in the bottom of the bowl.

3. While peaches are sitting, whisk together in another bowl the flour, 1/2 cup sugar, baking powder and milk.

4. Pour melted butter in the bottom of a large oven-safe bowl. (We used a 2.5 liter glass bowl.)

5. Pour flour mixture over the melted butter. DO NOT STIR TOGETHER!

6. Spoon the macerated peaches over the flour mixture. DO NOT STIR TOGETHER!

7. Bake for about 1 hour and 20 minutes (depending on size of bowl), or until crust on top is golden brown. Remove from oven and let sit for 10 minutes before serving warm, or store cobbler in refrigerator and reheat at 325 degrees until warmed through and bubbly.

Enjoy!

Parmesan Knots

Need a change to the same old yeast roll or toast? These bite-sized parmesan knots are full of flavor and will keep you coming back for more.

Ingredients:

3 tubes (7.5 ounces each) refrigerated buttermilk biscuits

1 cup canola oil

1/2 cup grated parmesan cheese

1-1/2 teaspoons oregano

1-1/2 teaspoons dried parsley flakes

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

Sprinkle of kosher salt

1. Preheat oven to 400 degrees Fahrenheit.

2. In a small bowl, combine oil, cheese, oregano, parsley, garlic powder and pepper. Set aside.

3. With hands, roll each biscuit into a 6-inch rope. Tie in a loose knot and place knots on a lightly greased baking sheet, about 1 inch apart.

4. Bake knots for 8-11 minutes, or until light golden brown. Remove from oven and immediately spoon parmesan mixture over each knot. Sprinkle with a pinch of kosher salt.

5. Serve warm or freeze knots for up to 2 months. *To reheat frozen knots, bake at 400 degrees Fahrenheit for 15-18 minutes.*

Cherry Pie

Eating this cherry pie makes the extra time and effort to make everything from scratch worth it. And the delicate crust isn't loaded with butter like most pie crusts, so you won't feel as bad about having that piece of pie.

Cherry pie filling ingredients:

1-1/4 cups sugar

3 tablespoons corn starch or quick-cooking tapioca

5-1/2 cups fresh or frozen unsweetened pitted tart red cherries (use sweet if you can't find unsweetened)

1 or 2 unbaked pie crusts (bake 2 if you want to use one on top of the pie or as a lattice top)

1. In a large bowl, stir together sugar and corn starch. Add cherries; gently toss until coated. Let mixture stand for about 15 minutes or until a syrup forms, stirring occasionally. (If using frozen cherries, let cherry mixture stand for 45 minutes or until fruit is partially thawed.)

2. Preheat oven to 375 degrees Fahrenheit. Prepare and roll out the pie crust(s).

Pie crust ingredients:

Yield: 1 single pie crust

1-1/4 cup flour

1/2 teaspoon salt

1/4 cup plus 1 tablespoon vegetable oil

2-1/2 tablespoons milk

2 pieces of wax paper

3. Mix the flour and salt together in a mixing bowl with a fork. In a liquid measuring cup, mix together the oil and milk with a fork, making a temporary emulsion.

4. Dump the liquid all at once into the flour mixture, and mix together lightly with a fork. Once the mixture cleans the sides of the bowl, lightly press together into a ball. Do not knead. Using hands, flatten out dough onto one piece of wax paper.

5. Be sure to repair any cracks that form. Lay the other piece of wax paper crosswise over dough. This creates a guide to use for the size of pie crust.

6. Using rolling pin, roll dough from the middle. Push out, then lift dough up so it doesn't stick to your work surface. Press down lightly and go slowly. Remove creases in wax paper or they will tear the crust. Flip the pie dough/wax paper over and continue rolling it out until it measures 1 inch beyond the edge of your pie pan. Don't roll it too thin.

7. Remove the top sheet of wax paper and center the crust over the pie pan with the remaining sheet of wax paper on top. Slowly ease the crust into the pan while carefully removing the sheet of wax paper. Make the edges how you like them, either pressing down with your fingers or using a fork to crimp them.

8. Using a fork, poke small holes on all surfaces of the crust (don't forget the sides) to prevent air bubbles. Be sure to repair any tears in the crust. If the recipe calls for a baked pie crust, then bake immediately at 425 degrees Fahrenheit for 8-10 minutes.

9. Stir the cherry mixture; carefully pour it into the pie pan on top of the bottom crust. Trim the bottom pie crust to the edge of the pie pan. For a fully covered pie, cut slits in in the center of the other pie crust. Place this crust on the filling and seal the edges. Crimp the edges as desired.

*For a lattice-top pie: cut the second pie crust into 1/2-inch-wide strips. Weave the strips over the filling in a lattice pattern. Press strip ends into bottom pastry rim. Fold bottom pastry strip over strip ends; seal and crimp edge.*

10. If desired, brush the top pastry with milk and sprinkle with additional sugar. Place the pie pan on a baking sheet, in case the filling bubbles out.

11. To prevent over-browning, cover the edge of the pie with foil. Bake for 30 minutes (or 50 minutes for partially-thawed fruit).

12. Remove foil and bake for 25-30 minutes or until filling is bubbly and pastry is golden. Cool on a wire rack. Serve and enjoy!

Crepes

Crepes are, hands down, one of the best desserts. But they can also be savory. Whichever way you like them, this recipe is versatile and can be refrigerated for several days, so you can enjoy a full week of crepes!

Ingredients:

400 ml (or about 1 3/5 cup plus 1 tablespoon) milk

120 grams (or 4.2 ounces) all-purpose flour

4 eggs

salt

butter

1. Put the flour in a large mixing bowl; stir in a pinch of salt. Make a well in the middle of the flour and crack 1 egg into the well.

2. Mix with a wooden spoon to incorporate the flour into the egg, little by little. Continue with the 3 remaining eggs.

3. Add the milk slowly, stirring until it's all combined. *Note: for a sweeter crepe batter for dessert crepes, add 1-3 tablespoons of sugar in this step.*

4. Let the mixture rest in the refrigerator, covered, for at least 1 hour.

5. After at least 1 hour, warm up a crepe pan (or just a flat-bottomed skillet) over medium-high to high heat.

6. Reduce the heat to medium; add 1/2 tablespoon of butter and let it sizzle and coat the pan.

7. Pick the pan up off the heat. Add 1/4 cup to 1/3 cup of the batter (depending on the size of the pan) to the pan and swirl the batter around until it covers the entire bottom of the pan in a thin layer. *Do this step quickly and smoothly.*

8. Return the pan to the heat quickly and let the batter cook until the edges begin to curl up and pull away from the pan on their own (about 1 minute).

9. Flip the crepe over with a large spatula and let it cook for about 30 seconds longer, then remove to a plate.

10. Repeat steps 6-9 for the rest of the batter, making sure to add butter to the pan between crepes.

11. There are several options for filling the crepes. Sweet fillings: Nutella, various jellies (not grape), granulated sugar, fresh lemon juice mixed with powdered sugar, etc. Savory fillings: various cheeses, sauteed vegetables, deli meats, sliced meats, etc.

~Our favorite ways to eat dessert crepes are with Nutella or granulated sugar. We just spread the Nutella (or sprinkle the sugar) down the center of the crepe and roll it up, or we spread it onto an entire half of the crepe, fold it in half (plain side over the chocolate side), then fold it in half again.

~Our favorite ways to eat savory crepes are with strips of steak that have been marinated in Worcestershire sauce, garlic cloves, salt and pepper. Add the sauteed steak to the inside of the crepe, top with feta cheese crumbles and sauteed peppers and onions.

Enjoy!

Pineapple Sprite Grilled Chicken

My uncle John made this chicken a few years ago and I fell in love. This grilled chicken is different from any chicken I have ever eaten, and it is full of flavor. Just marinate it in a few ingredients and grill – simple and delicious!

Ingredients:

4 boneless skinless chicken breasts, cut into thirds

3 cans (6 ounces each) pineapple juice

1 can of chilled Sprite

Salt and pepper to taste

1. Season chicken breasts with salt and pepper. Place in a gallon-sized plastic food storage bag.

2. Pour pineapple juice and Sprite into the bag over the chicken. Seal bag and massage liquid into chicken.

3. Place bag in the refrigerator and let marinate for at least 2 hours, but up to 8 hours.

4. Preheat grill over medium high heat. Remove chicken from bag and place on the grill.

5. Grill chicken for 7 minutes on each side, only flipping once. Chicken is cooked through when it doesn't give in when you press it in the center with your finger or tongs.

6. Remove from grill and serve. You will love this tender, sweet grilled chicken!

Greek Strawberry Salad

One of my favorite salads to eat is a Greek one with lots of strawberries. I've only had it at a few restaurants, so I decided to make my own version of it at home. This strawberry salad is so simple to make and perfect for a hot summer day.

Ingredients:

Fresh baby greens

Feta cheese crumbles

1 cup fresh sliced strawberries

spiced walnuts (recipe follows)

red wine vinaigrette (recipe follows)

1. Top fresh baby greens with a handful of feta cheese crumbles, sliced strawberries and a handful of spiced walnuts. Toss together.

2. Drizzle red wine vinaigrette onto salad and serve.

Spiced walnuts:

A handful of walnuts, roughly chopped

1 egg white

1 tablespoon granulated sugar

1/2 tablespoon ground cinnamon

1/2 tablespoon nutmeg

1. Spread walnuts evenly on a foiled-lined round baking pan.

2. Whisk together egg white and sugar. Drizzle over walnuts; toss to evenly coat.

3. Sprinkle walnuts with cinnamon and nutmeg and toss.

4. Bake on 400 degrees Fahrenheit for 20 minutes, stirring halfway through. Remove from oven and let cool.

Red Wine Vinaigrette:

1 tablespoon red wine vinegar

2 tablespoons extra virgin olive oil

salt and pepper to taste

1. In a bowl, whisk red wine vinegar and slowly drizzle in olive oil. Whisk until the two ingredients are combined and are creamy.

2. Sprinkle in salt and pepper (about 1/2 teaspoon of each) and whisk into vinaigrette.

Lemon Pound Cake

Making pound cake may seem daunting, but this recipe is so simple. You would never guess that this light and refreshing dessert is actually made from a box pound cake mix. Just jazz it up with some fresh ingredients and you will have a new favorite in no time at all.

Ingredients:

1 box pound cake mix (plus ingredients the directions call for on box, i.e. eggs, oil, etc.)

juice of 1 1/2 fresh lemons (about 3 tablespoons)

zest of 1 fresh lemon

1 teaspoon pure vanilla extract

1. Preheat oven to the temperature the box directions suggests.

2. Prepare pound cake mix as directed on the back of the box, mixing together the dry ingredients and eggs, oil, etc. Don't over mix!

3. Stir in lemon juice, lemon zest and vanilla extract.

4. Pour batter into a greased and floured loaf pan. Fill pan to no more than 2/3 full.

5. Bake pound cake for suggested time on package directions. Cake is done when a toothpick inserted in the middle comes out clean.

6. Remove from oven and let cake cool in the pan for 20 minutes. After 20 minutes, prepare the following lemon syrup recipe. Then, using a long wooden pick or skewer, poke a lot of small holes into the top of the pound cake. Slowly and generously pour prepared syrup over holes while cake is still in pan and warm. Pound cake will absorb all of the syrup, making it even more moist and tangy.

7. Remove cake from pan and let cool completely on a wire rack. Slice and enjoy!

Lemon syrup recipe:

juice of half of a lemon (about 1 tablespoon)

zest of half of a lemon

approximately 3 tablespoons confectioners sugar

1. Combine all ingredients. If needed, add more lemon juice or confectioners sugar to make syrup thinner or thicker. (Syrup should be thin enough to soak into holes of pound cake.)

[Insert type of fish here] Croquettes

You can literally use any type of fish in this recipe. Whether it be cod, catfish, halibut, tilapia, salmon, etc., these fish croquettes are delicious every time and are ready in no time at all.

Ingredients:

1 1/4 pounds fresh fish (type of your choice)

1/4 cup vegetable oil

2 teaspoons seafood seasoning (a blend of salt, mustard, paprika, celery, red pepper, bay leaves, cinnamon, ginger, cardamon, etc.)

2 tablespoons chopped fresh (or dried) thyme leaves

3 tablespoons chopped fresh (or dried) flat-leaf parsley

2 ribs celery, finely chopped (optional)

1 small, finely chopped onion (optional)

Salt and pepper

1 egg

2 cups bread crumbs (or Panko, which is a Japanese bread crumb)

1. Bring 1/2-inch of water to a simmer in a large nonstick skillet.

2. Zest a lemon and reserve the zest for later. Cut the lemon and season the fish with some lemon juice and salt. Add the fish to the simmering water. Cover the pan and cook the fish for 8 minutes, or until fish is flaky and tender.

3. Remove fish from skillet and flake with a fork into a bowl. Discard the water and wipe out the pan with a paper towel. Return the pan to medium heat and add the vegetable oil to the skillet.

4. To the flaked fish, add the reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt and pepper. Add the egg and 1 cup of the bread crumbs.

5. Form 8 to 10 patties out of the fish mixture. Toss the patties in the remaining 1 cup bread crumbs. Set patties aside until all are made.

6. Cook croquettes over medium heat for 5 to 6 minutes on each side, or until golden brown. Once browned, remove from pan and season liberally with salt. Serve alone or over a bed of creamy mashed potatoes.

Enjoy these as a delicious and simple entree, appetizer or snack!

Spicy Barbecue Chicken

This grilled chicken has very few ingredients, but packs a punch of spiciness. It may be called "barbecue," but this recipe doesn't use any sauce. This barbecue chicken gets its caramelization from none other than brown sugar! You'll love this as an entree or chopped up on top of a salad.

Ingredients:

4 boneless skinless chicken breasts

1 tablespoon grill seasoning

2 tablespoons chili powder

1/2 tablespoon ground cumin

1 tablespoon coriander

3 1/2 tablespoons brown sugar (light or dark)

1 tablespoon extra-virgin olive oil

salt and pepper

1. Heat the grill (or a grill pan) over medium-high heat.

2. Mix the 4 spices and the brown sugar in a large plastic food storage bag.

3. Coat the chicken breasts with extra-virgin olive oil and sprinkle with salt and pepper.

4. Add the chicken to the plastic bag and coat evenly with the spice and sugar mixture. Massage the mixture over onto the chicken; let it sit for a few minutes.

5. Place chicken directly on the grill and cook for 7 minutes on each side. (Cooking time may vary depending on the thickness of the chicken breasts.)

Enjoy this surprisingly spicy barbecue chicken that doesn't even require a barbecue sauce!

*Tip: Only flip chicken once. To tell if chicken is cooked through without cutting it (which releases all the juices), press the thickest part of the breast with tongs and if the chicken doesn't give, it is done. If it presses in, it needs to cook longer.

Chocolate Cream Cheese-Filled Cupcakes

I make these cupcakes for every special occasion. They are also a great way to make a good first impression. So get in the kitchen and make these rich, delicious cream cheese-filled cupcakes.

Cupcake Ingredients:

1 (8 ounce) package cream cheese, softened

1 1/2 cups granulated sugar, divided

1 egg

1 teaspoon salt, divided

1 cup (6 ounces) semisweet chocolate chips (or miniature chips)

1 1/2 cups all-purpose flour

1/4 cup baking cocoa

1 teaspoon baking soda

1 cup water

1/3 cup vegetable oil

1 tablespoon white vinegar

1. Preheat oven to 350 degrees Fahrenheit.

2. For cream cheese filling, beat cream cheese and 1/2 cup sugar in a small bowl until smooth.

3. Beat in the egg and 1/2 teaspoon salt until combined. Fold in chocolate chips and set filling aside.

4. For the cupcake mix, whisk together the flour, cocoa, baking soda, 1 cup sugar and 1/2 teaspoon salt in a large mixing bowl.

5. In another small bowl, whisk together water, oil and vinegar.

6. Whisk wet mixture into the dry ingredients just until moistened. (Don't over mix.)

7. Fill 20 paper-lined muffin cups half full with cupcake batter.

8. Drop cream cheese filling by heaping tablespoonfuls into the center of each.

9. Bake for 24 minutes or until a toothpick inserted into the cupcake comes out clean.

10. Cool cupcakes in the muffin tin for 10 minutes before removing from the pan. Remove to wire racks to cool completely.

Frosting Ingredients:

2 1/2 cups confectioners sugar

1 1/2 tablespoons baking cocoa

1/4 cup (1/2 stick) butter, softened

3 tablespoons milk

1/2 teaspoon pure vanilla extract

1/3 cup chopped pecans, optional

11. For frosting, combine confectioners sugar, cocoa, butter, milk and vanilla in a large mixing bowl. Beat with a mixer until blended.

12. Frost cupcakes. Sprinkle with pecans, if desired. Store in the refrigerator.

Enjoy these decadent chocolate cream cheese cupcakes!

Our road trip to Savannah, Georgia

For an early birthday present, Emily and I took a road trip to Savannah. We, of course, ate at Paula Deen's restaurant. The Lady & Sons was so delicious! So in honor of our visit there, here are some of our favorite items and a recipe for hoecakes (above picture) we tried when we came home.

After getting up early to stand in line for more than an hour, we finally got our reservations to eat lunch!

My absolute favorite things to eat there were hoecakes and cheddar biscuits. My mom actually bought me a Paula Deen hoecake pan a while back, so after trying the original I had to make them when I got home! The recipe is at the bottom, and it is just like the ones they serve at the restaurant.

I am a sucker for lemonade, and The Lady & Sons' fresh squeezed lemonade was AMAZING! It was by far the best lemonade I have ever had. It was the perfect blend of sweet and tangy, and the fresh mint topped it off perfectly. It was so refreshing and paired perfectly with our down-home meal. So perfect that Emily and I both had about three glasses!

Emily had the buffet, and she said the fried chicken was delicious. I had fried shrimp and Jelly Roll's fries (hard to explain, but they are oval slices of potato with a thick breading ... aka yummy) The shrimp had a light batter, unlike most fried shrimp I have had, and it was slightly spicy.

To end the meal, Emily jumped on the banana pudding. She said it was the best she had ever had, and the homemade whipped topping was outstanding.

Our trip was amazing, and the food definitely contributed to that. If you ever have a chance to visit Savannah, make sure you stop by The Lady & Sons! The rumors are true – it's great!

The Lady & Sons Hoecakes

Yield: approximately 17 hoecakes

Ingredients:

1 cup self-rising flour

1 cup self-rising cornmeal

2 eggs

1 tablespoon sugar

3/4 cup buttermilk

1/3 cup plus 1 tablespoon water

1/4 cup vegetable oil

butter for frying

1. Mix the first 7 ingredients well.

2. Heat butter in a skillet (cast iron or Paula's hoecake pan) over medium heat.

3. Drop mixture into hot skillet by tablespoonfuls, using about 2 tablespoons per hoecake.

4. Brown until crisp, then turn and brown other side.

5. Drain hoecakes on paper towels. Save leftover batter in the refrigerator for up to 2 days.

6. Serve hoecakes warm either plain or with your favorite condiment such as maple syrup or jam. They are delicious with strawberry jam for breakfast or with honey for dessert!

Enjoy!

Strawberry Lemonade

For my best friend's birthday, I wanted to serve a drink that was light and refreshing, so I used one of her favorite flavors – strawberry – to jazz up regular lemonade. This drink was tangy and refreshing, and it stayed cold with frozen whole strawberries, which served a dual role of ice cube and garnish. Strawberry lemonade is perfect for get-togethers or everyday sipping, and a splash of club soda at the end gives it a special kick.

Ingredients:

8 lemons

8 cups water

1 1/2 cups granulated sugar

1 teaspoon salt

2 cups fresh strawberries, hulled

Frozen whole strawberries, lemon slices and fresh mint leaves, for garnish

Club soda

1. Juice lemons. Strain with a fine mesh strainer to remove pulp and seeds. Cover and refrigerate lemon juice. (You should have a little more than a cup of juice, depending on size and juiciness of the lemons.)

2. In a heavy saucepan, bring water, sugar, strawberries and salt to a boil over medium-high heat. Stir often until sugar is dissolved. With the back of the spoon, crush strawberries. Continue to boil for about 2 minutes.

3. Once mixture has boiled for 2 minutes, sugar has dissolved and berries have been crushed, let strawberry syrup cool. Cover cooled syrup and refrigerate until well chilled.

4. Meanwhile, remove stems from whole strawberries. Rinse them and pat dry. Once they are dry, put strawberries in a plastic resealable bag with a paper towel and place in the freezer until frozen.

5. Once strawberry syrup is well chilled, strain through a fine mesh strainer so all that is left is a smooth syrup.

6. Pour syrup in a pitcher and add chilled lemon juice. Stir mixture and taste to adjust sweetness.

7. When ready to serve, pour into individual glasses and garnish with strawberry ice cubes, lemon slices and fresh mint. For extra fizz, top off each glass with a splash of chilled club soda. Enjoy this refreshing, summertime strawberry lemonade!

Easy Chocolate Pudding Pie

During finals, Emily and I craved chocolate pudding. We couldn't get enough of it and couldn't make it fast enough. So we decided to make this pie with our pudding so it would last longer and we would be more satisfied. This pie is so simple to make, yet tastes so decadent with the homemade whipped topping and graham cracker crust. For the crust, use the same recipe as our lemon pie recipe.

Ingredients:

Graham cracker crust (from lemon pie recipe)

Large 8-ounce package (or 2 small 3.9-ounce packages) 5-minute chocolate pudding mix

2 1/2 cups cold milk

Homemade whipped topping (recipe below)

1. After following the graham cracker crust recipe, refrigerate prepared crust for 1 hour.

2. Prepare packet of chocolate pudding mix with cold milk. (We used fat free milk to lighten up our pudding.) Whisk pudding mix and milk for 2 minutes, then immediately spoon the mixture into the pie crust. Evenly spread pudding into crust and refrigerate for an additional 1 hour.

3. While pie is setting in the refrigerator, prepare the homemade whipped topping as follows.

Ingredients:

1 pint heavy whipping cream

1 1/2 tablespoons granulated sugar

1 teaspoon vanilla extract

4. With a hand mixer, beat heavy whipping cream in a medium bowl for about 2 minutes, or until stiff peaks form.

5. Once cream is stiff, add sugar and vanilla and beat for an additional 15 seconds, or until well incorporated. (Don't over beat or mixture will turn into a buttery texture.)

6. Refrigerate whipped topping until pie is set and ready to serve.

7. Before serving pie, remove it from the fridge and let it sit at room temperature for about 10 minutes so crust will easily remove from the pan.

8. Serve pie with about 2 tablespoons whipped topping per slice. Enjoy this simple, creamy chocolate pudding pie!