Print This Recipe

Print Friendly and PDF

Saturday, November 12, 2022

Easy Chocolate Peanut Butter Fudge!

This two-ingredient fudge is so simple and easy!
It comes together in no time, with little effort.
To me, it tastes like a Reese's peanut butter cup.

1 16oz can Chocolate Frosting * (See note at bottom) **
1 16oz jar Creamy Peanut Butter

Microwave each to melt. (30 seconds at a time.) Pour into a large mixing bowl. Mix until well combined and no lumps are visible. Pour into a parchment paper lined 8X8 dish.  

Chill or freeze. Remove from dish and cut into squares and serve.


* Note: In these pictures I used 2 cans of frosting, one milk chocolate and one chocolate. I doubled the peanut butter to two jars and pour it into a deep cookie sheet. 

** It can also be made with any flavor frosting you like and peanut butter. 

Thursday, November 3, 2022

Crab and Cheese Garlic Toast

Quick and easy Crab and Cheese Garlic Toast!

1 – 8oz Cream Cheese, softened
1 – 8oz package of Crab Meat
1 C Shredded Colby Jack Cheese, plus a little more for topping the toast
2 tbsp Old Bay seasoning, or to taste
6 slices 
Garlic Texas Toast 

Preheat oven to 350 degrees, and line a cookie sheet with parchment paper

Using a large bowl, mix together the cream cheese, Colby Jack cheese, and Old Bay until combined.

Mix the crab meat with the cream cheese mixture.

Place toast on the cookie sheet and bake for 5 minutes.

Remove from the oven and top the toast with the crab mixture and top with a little more cheese.

Return to the oven and bake for about 10 - 15 minutes or until the cheese has melted and taken on a little color and the bread has toasted.


Sunday, September 11, 2022

Mama's Steamed Cabbage

How many of you remember your Mother or Grandmother rendering pork fat or lard?

I remember when I was small, my Mama, Judy Elliott, had an aluminum canister on the stove. The canister had a shallow cup in the top with holes and a lid. When Mama would fry bacon, she would drain the grease into that can and the small cup/strainer would catch all the little bits and leave behind clean grease. She would use that grease to season greens, cabbage and many other dishes.

Today I cooked cabbage for dinner, and I remembered how my Mama used to cook it. I, however, took short-cuts because I was in a hurry! I like to slow down and cook the way she did because, frankly, it tastes better!

Here is Mama's Cabbage Recipe:

  • Head of Cabbage, cored and rough chopped
  • 2 strips of Bacon
  • Salt & Pepper

Fry the bacon is a frying pan or a wide bottom pan. Remove bacon and place on paper towels. Do not drain grease from pan. Add cabbage. Crumble bacon and add it to the cabbage. Carefully add about a 1/4 cup of water. Cover and let steam for about 10 or 15 minutes.

*My Grandmama Elliott would let her cabbage cook all day until it was completely limp. Mama said that that was wrong! "Never let it cook that long Lynn!"

Saturday, August 6, 2022

Cheesy Chicken Bacon Ranch Potato Foil Packs


Very simple and easy clean up! 

Cheesy Chicken Bacon Ranch Potato Foil Packs


2 chicken breasts, cubed

4 medium potatoes, cut in large cubes

1 medium onion, quartered

2 teaspoons oil

2 tablespoons ranch dip mix (from 1-oz package)

4 slices cooked bacon, coarsely chopped

1 cup shredded Cheddar cheese 

Preheat oven to 375°F.

Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

Add cut potatoes and onion to a medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add chicken; stir until evenly coated. Place an equal amount of mixture on the center of each sheet of foil. Evenly sprinkle with bacon.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place the packs on a cookie sheet. Bake at 375°F 30 to 40 minutes or until potatoes are tender and chicken is done. Remove packs from the oven and cut large X across top of each pack. Carefully fold back foil, (contents will be hot and will release steam) and sprinkle potatoes with cheese. Return to the oven and cook until the cheese is melted and starting to brown a little.

Monday, July 4, 2022

Bacon Ranch Cheddar Cheese Dip

I think if your baby's face looks like this, it's safe to say,
"That's some good dip right there!"

Bacon Ranch Cheddar Cheese Dip

8 ounces Sour Cream
8 ounces of Cream Cheese, room temperature

1 packet (1 ounce) Ranch Dip Mix

1 cup Shredded Cheddar Cheese
4 strips of bacon, cooked and crumbled

Mix together until well combined. 

I actually use ranch from a large batch shaker. I think I use more than an ounce. Check the taste and add more if you like! 

Also, if it is too thick to combine, microwave it for 30 seconds or so until you can get it smooth. 

Friday, May 13, 2022

Whole Chicken Wings ~ Chinese Takeout Style


I researched a lot of methods, spice combos and cooking techniques before finding the perfect mix for this recipe! I'll never settle for "plain fried chicken" again!

6 whole chicken wings (washed and pat dry)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon oil
1 egg
oil (for frying)

In a small bowl, mix the spices, sugar, cornstarch and flour. Stir to combine.
In another small bowl, mix the egg, soy sauce, vinegar and oil. Stir to combine.
Place wings in a large bowl. Coat with the wet ingredients. Toss to evenly coat the wings. Dust with the dry ingredients. Toss to coat evenly. Let the wings marinade for 2 hours.

If the marinade is too wet and pooling in the bottom of the bowl, add a little more flour and cornstarch until it sticks to the wings. It will be a wet, light batter.

Set your fryer to 350 degrees. Fry the wings 5 minutes. Lift the basket and flip the wings. Fry for another 5 minutes or until up to temp and golden brown.

Monday, April 25, 2022

Chili and Cornbread

I found some beans, onions and tomatoes in the pantry, and I had some hamburger in the freezer! Good time for a giant pot of chili! 

For the Beans:

1 lb dried Red Kidney Beans
4 cups water, or stock
1/2 tsp dried, minced onion
1 tsp minced garlic
salt and pepper to taste

Rinse and drain the beans several times. Add the water, onion, garlic, salt and pepper to a large pot and cook for a few hours or until beans are tender.

To finish the Chili:

1-2 pounds ground lean beef
1 onion, chopped
2 cans diced tomatoes, drained

4 tablespoons of chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons ground cumin
salt and pepper to taste

Cook hamburger and onion until meat is done. Drain off fat. Add tomato and stir. Add to the beans. Add the seasonings and stir until dissolved and mixed well. Simmer until chili is the thickness you like. I usually let mine simmer for about 45 minutes. Serve with cheddar cheese, sour cream and cornbread!

For the Cornbread: I cheated and just used a mix with 1/3 cup milk and 1 egg. I used my mini muffin ceramic pan. 

If you'd like some homemade cornbread recipes click on this link: Cornbread Recipes