Chocolate Caramel Hazelnut Cake

1 Duncan Hines Devils Food Cake mix

Bake in two nine inch rounds according to the directions and cool.

Caramel Filling- Melt two bags Werthers Original chewy caramels with 4 Tbs. evaporated milk. Cool and set aside.

Nutella Frosting
2 Sticks Butter room Temperature
2 Cups Nutella (I admit I upped this a bit because I like Nutella a lot)
5 Cups Powdered Sugar
2 tsp. Vanilla
Pinch of Salt

How to make it

Heavy Cream (This is what makes it silky smooth and fabulous!!)

Combine all together in a mixer and add heavy cream until a creamy smooth and spreadable consistency. Spread on the cake before you eat too much!!

Homemade Kentucky Blackberry Cobbler


2 1/2 c blackberries, washed
1 c sugar
1 c flour
2 t baking powder
1/2 t salt
1 c milk
1/2 c unsalted butter, melted


Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375º. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.  Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan.  Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for  5 minutes so it will hold its shape.

Cheesy Baked Vidalia Dip


3 cups freshly shredded cheese (I use 1.5 cups mild cheddar and 1.5 cups mozzarella but you can use all cheddar if you like)
4 ounces cream cheese, cubed
2-3 small Vidalia or other sweet yellow onion, diced
½ cup mayonnaise


Place cubed cream cheese in large mixing bowl and microwave for about thirty seconds, just until soft.
Add diced onion, cheeses, and mayo to mixing bowl with cream cheese. Stir to combine.
Spoon into greased 1.5 baking dish (8x8 works fine)
Bake at 375 for 25-30 minutes, or until bubbly and lightly browned on top.
Serve with corn chips or crackers.


1 Box German Chocolate cake mix
1 3oz box instant vanilla pudding
3 large eggs
1/3-1/2cup oil (depending on cake mix brand)
1 1/4 cup water (depending on cake mix brand)
1 8 oz cream cheese - soft
1 scant cup granulated sugar
1 12oz frozen whipped topping (I couldn't find 12oz and used 9oz)
1 scant cup confectioners sugar 
1 cup chopped pecans (or nuts of choice)
1 Giant Hershey bar - grated (not regular size)

how to make it:

Combine cake mix, vanilla pudding, eggs, and oil & water according to cake mix package instructions. Beat until smooth and pour into two 8" pans - greased & floured or sprayed with something like Bakers Joy (I spray them). Bake at 350 for 35 minutes. Remove and cool layers.

With a STAND ALONE MIXER (important! unless you have a REALLY strong arm!) beat cream cheese and granulated sugar for 20 minutes. Add in confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans, and grated Hershey bar.


1 cake mix ( white or yellow cake mix )
½ cup cocoa
½ cup sugar
2 cups chocolate chips
1 cup chocolate syrup
8 oz. tub Cool Whip
2 cups Coconut, shredded


1 – Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well.
2 – Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake.
3 – Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork.
4 – Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night.
5 – Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve

Best Steak Marinade In Existence


1/3 cup Soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1 teaspoon dried minced garlic


1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. 
Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. 
Cover, and refrigerate for up to 8 hours. Cook meat as desired.



1 box Betty Crocker™ Gluten Free yellow cake mix
2 packages instant banana pudding
4 cups milk
1 cup Honey Nut Cheerios (crushed)
1 tub whipped topping
1 banana for presentation


Cook the yellow cake according to package directions and let cool.
Poke holes in the cake in uniform lines. Be sure to let hole go all the way down to the bottom of the cake pan.
Prepare pudding according to package instructions; let sit for 2 minutes and then pour on top of cake.
Let pudding set, about 5-10 minutes.
Spread whipped topping on top of pudding. Add crushed cheerios.
You can serve immediately or let the cake sit over night to set further.

Peanut Butter Mississippi Mud Bars

8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly-packed light brown sugar
½ cup creamy peanut butter
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 ounces white chocolate, coarsely chopped and divided into two 4-ounce portions
8 ounces semisweet chocolate, coarsely chopped and divided into two 4-ounce portions
1 cup coarsely- chopped pecans, toasted and divided into two ½-cup portions

How to make it

Preheat the oven to 325 degrees. Butter the baking pan, line it with aluminum foil, and butter the foil.

Put the butter and sugar in a large bowl and blend until smooth using an electric mixer on medium speed. Beat in the peanut butter until smooth.

Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined.

In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well.

Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined.

Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt.

When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.

To serve, cut into 2-inch squares and arrange on a serving plate.

Cowboy Lasagne

1 pound lean ground beef, chuck or round
1 pound sage-flavored sausage
1 medium onion, finely chopped
1 garlic clove, minced
2 Tablespoons olive oil
1 pound sliced pepperoni
1 16-ounce can tomatoes, diced or stewed
1 12-ounce can tomato paste
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
1 Tablespoon dried oregano
16 ounces lasagna noodles
16 ounces ricotta cheese
16 ounces mozzarella cheese, shredded
1 cup grated Parmesan cheese

How to make it

Preheat the oven to 350 degrees.

In a large, heavy skillet, lightly brown the ground beef, sausage, onion, and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add the pepperoni, tomatoes, tomato paste, water, salt, pepper, and oregano. Simmer, uncovered, for 30 minutes.

Cook and drain the lasagna noodles according to package directions.

In a 9 x 13 x 2-inch baking pan, spread 1 cup of the prepared sauce. Alternate layers of lasagna, sauce, ricotta, mozzarella, and Parmesan cheeses, ending with  sauce, mozzarella, and Parmesan. Bake for 40 minutes, or until lightly browned and bubbling. Allow the dish to stand for 15 minutes before serving. Cut the lasagne into 3-inch squares and serve.

My notes:

I used Sweet Italian sausage and eliminated the pepperoni altogether.

I accidentally bought a 28-ounce can of tomatoes, which I used, so I reduced the amount of water by 1/2 cup.

I allowed the sauce to simmer for a couple of hours rather than 30 minutes.

I only used half a package of lasagna noodles (9 rather than 18).

I brought the water to a boil and began cooking the noodles prior to preparing the sauce.

I saved a little time by using some of the precooked sausage I had stashed in the freezer for our weekly pizzas.

After draining the cooked noodles, I placed them on a large piece of aluminum foil to cool.

I find it very easy to spread the ricotta cheese on the cooled noodles while they are still on the foil. The noodles stick to the foil nicely so they don't slide around while trying to smooth out the ricotta and yet are easily peeled away from the foil when ready to transfer them to the prepared dish as I'm ready to assemble the lasagne.


2 cups sugar
1/2 cup milk
1 tsp. vanilla
3/4 cup peanut butter

How to make it

On a sauce pan, bring the sugar and milk to a boil.
Cook this for two minutes over medium heat.
Next, take this off the fire and add in the peanut butter and vanilla. Mix together thoroughly.
Then, prepare a baking pan and line it with wax paper. Pour the fudge mixture on top of this tray and spread according to the thickness you want.
Allow this to harden and cool before cutting up into pieces. Best served immediately.

Maple Bread Pudding

2 Cups Milk
1/3 Cup Real Maple Syrup
1 Tablespoon Sugar
1/2 teaspoon salt
1 teaspoon Vanilla
7 Eggs
3 Cups cubed bread (Use good hearty bread that is a little stale, no wimpy Wonder bread for this!)
dash of Nutmeg

How to make it

Preheat oven to 350 degrees. Grease an 8x8 casserole dish. You will also need a larger (9x13) pan for this recipe (to do a water bath).

In a small saucepan, heat the milk to the point where it is just beginning to simmer. Remove from heat. Stir in the syrup, sugar, salt, stirring until the sugar is dissolved. In a separate bowl, beat the eggs lightly. Gradually add the milk mixture to the eggs, adding just a little liquid at a time while continuously stirring it into the eggs (this tempers the eggs so the hot liquid does not cook them).
Add vanilla, and give the egg/milk mixture one last good beating to mix.

Pour the egg/milk mixture over the cubed bread and stir well. Let the mixture sit for five minutes before pouring it into a greased 8x8 casserole dish. Dust the top with nutmeg. Place the dish in a larger pan and add 1-2 inches of water into the larger pan (pouring carefully so you don't get water into the bread pudding.) Bake 40-45 minutes, or until it no longer jiggles in the middle when you give it a shake. Cool a bit before cutting (I like to serve it warm, but not hot). This makes 9 regular squares or 12 little squares. Drizzle real maple syrup over the top of each piece when serving. This bread pudding is not overly sweet, so don't skip the extra maple syrup on top - it really makes it just right!

Toasted Coconut Cupcakes

For the Cake:
3 cups sifted cake flour
1 1/2 Cups sugar
4 teaspoons baking powder
1 teaspoon salt (if using salted butter, omit salt)
3/4 Cup (1 1/2 sticks) unsalted butter, softened to room temperature
4 large egg whites
1 cup Coconut Milk (save what is left over for the frosting)
1 teaspoon Coconut extract 

How to make it

Preheat oven to 350 degrees. Line muffin cups with paper liners. (This recipe should make 24+ cupcakes, depending on how much you fill each muffin cup.)

In the large bowl of an electric mixer, sift together the flour, sugar, baking powder and salt. Add in the butter and about 1/4 cup of the coconut milk. Turn the mixer on low and beat just until moistened. Then turn the mixer up to medium and beat for one minute to aerate the batter. Scrape down the sides of the bowl.

In a small bowl, combine the egg whites, the rest of the coconut milk and the coconut extract. Mix with a fork until well-blended. 

Add the egg mixture into the batter in three batches, mixing for just 15-20 seconds each time until incorporated. Give the bowl a final scrape down by hand, just to make sure any remaining clumps of flour get mixed in.

Fill muffin cups no more than half full. I like to use a standard ice cream scooper levelled off to measure and dispense the batter. 

Bake about 20 minutes until the tops spring back when you gently press on them with a finger.

Cool before frosting.

For the Frosting:
3 Cups Confectioner's Sugar
1/2 Cup (1 stick) softened butter
2-3 Tablespoons Coconut Milk (you should have some left over in the can)
1 teaspoon coconut extract

Place all ingredients into the bowl of an electric mixer. Using the whisk attachment, beat all of the ingredients together on low until everything is moistened. Then turn the mixer up to med-high and beat for about 5 minutes until nice and fluffy. The amount of coconut milk you use depends on how soft or stiff you like your frosting. 

Place one cup of flaked coconut on a cookie sheet and put it in the oven at 350 for about 6 minutes, stirring it halfway through. Watch very carefully the last two minutes so it doesn't get overly browned. Coconut can burn quickly. Cool.

Frost the cupcakes, then sprinkle the toasted coconut on top. 


Grandma B's Butterscotch Pie

Preheat oven to 350 degrees.

1 1/3 Cups Cracker Crumbs (you can use graham crackers, but I prefer Ritz crackers for this - I like a slightly salty crust to offset the very sweet filling)
3 Tablespoons confectioner's sugar 
6 Tablespoons Melted Butter

Mix together ingredients and press firmly into a pie pan. Bake at 350 for 8-10 minutes until just turning golden brown at the edges (it's a little harder to tell with graham crackers, but it should look dry and set). Set aside while you make the filling. Turn oven down to 325.

*NOTE* If you are making the cream pie version (and will not be baking the pie in the oven) you do not have to bake the crust, just chill it in the fridge until set, about 1 hour.

1 cup Brown sugar
1/2 cup all-purpose flour
1/2 tsp salt
1 2/3 Cups milk
3 egg yolks
2 Tablespoons Butter
1 teaspoon vanilla extract

How to make it

In the top of a double boiler combine the sugar, flour, salt, and milk. Stir the mixture in the bowl while the water boils beneath it, cooking for about 10-12 minutes until the mixture thickens (stir it frequently). Thickening time depends on how cold your milk is to start with. It can take anywhere from 9-14 minutes to get it nice and thick like a pudding. In the first five minutes or so, it doesn't really thicken at all. Once it starts, the thickening goes fast, so watch it carefully and stir constantly once it starts. Once it has thickened, remove it from the heat. 

In a separate bowl, beat the egg yolks. Take a small amount of the hot milk/flour mixture (about a tablespoon) and stir it into the eggs. Add another spoonful and stir it in (you are "tempering" the eggs so they don't cook and curdle). Now pour the egg mixture into the rest of the hot milk mix. Return it to the double boiler and cook until thickened some more (about 3-5 minutes) stirring constantly. Take it off the heat. Add in the butter and vanilla extract. Now place a layer of Saran wrap directly on top of the filling (to avoid getting a thickened skin on top). Set aside for about 10 minutes and then pour into the crust. 

*NOTE* If making the cream pie version, cool the filling completely in the fridge before filling the pie crust.

4 Egg Whites
4 Tablespoons Sugar
1/2 teaspoon cream of tarter
1/2 teaspoon vanilla

Beat the egg whites and the cream of tarter with a wire whisk until soft peaks form. Add 2 Tablespoons sugar, beat lightly for about 20 seconds. Add the other 2 Tablespoons and the vanilla. Beat until peaks are very stiff but still glossy. Spread over filling immediately and bake at 325 for approximately 15 minutes, until meringue is set and turning golden brown on top.

Allow to cool to room temp before slicing. Use a knife dipped in hot water to make clean cuts.


Fresh Whipped Cream (for Cream Pie version)
1 pint heavy cream
1/4 - 1/2 cup confectioner's sugar

Make sure the cream is well-chilled, (I even chill the mixing bowl and beaters when I make whipped cream). Beat cream on high speed (or vigorously by hand with a wire whisk) until the cream is thickened. Add sugar and continue beating until it can form stiff peaks. Spread it over the chilled pie and then put the pie back in the fridge until serving.

Sour Cream Frosting

1/2 Cup (1 stick) butter at room temperature
4 Cups confectioner's sugar
1/4 Cup Sour Cream
1/2 - 1 teaspoon vanilla or other flavoring
dash of salt

How to make it

Place ingredients into the bowl of an electric mixer. With the paddle attachment, mix on low speed until moistened, then turn up to med-high and beat for about 5 minutes, until fluffy. Cover with plastic wrap if not frosting the cake right away. This recipe will frost and fill one small layer cake or one dozen cupcakes.

Simple Chocolate Layer Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa Powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
3/4 cup milk
1/2 cup vegetable oil
1-1/2 teaspoons vanilla extract
3/4 cup hot fresh coffee

How to make it

Heat oven to 350°F. Grease and flour two 9-inch round baking pans, or three 6-inch round pans.

Sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt in large bowl. 

In a separate bowl, beat the eggs lightly and then add in the milk, oil and vanilla.

Add the wet ingredients into the dry ingredients. With an electric mixer, beat on medium speed for two minutes. Stir in the coffee (batter will be thin). Pour batter into prepared pans. Bake 25-30 minutes until a toothpick inserted in center comes out clean, or until the surface springs back when pressed lighly with a fingertip. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate or vanilla buttercream.

Baked Cheeseburger Spinach Macaroni

What you need:

1 pound ground beef
1 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/2 cup diced red or yellow onion
1 cup beef broth
3 cups whole grain medium shells, uncooked
2 cups fresh spinach, slightly chopped
2 Tbsp. flour
1-2 Tbsp. butter or margarine, if needed
2 cups milk
2 cups shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan Cheese

How to make it:

Preheat the oven to 350 F. 

In a large skillet, mix together ground beef, Worcestershire sauce, seasoned salt, and pepper.  Brown meat over medium high heat.  Stir in diced onion, and cook until soft.  Pour in beef broth and reduce heat to low to simmer while you work on the other parts.

Cook shells as directed on package, adding spinach in to cook for the last minute.  Drain.  Return to pot.

In another large skillet, melt 1-2 Tbsp butter or margarine.  Add flour; cook and stir until bubbly. Gradually stir in milk.  Bring to boil, stirring constantly; cook 3 to 5 minutes,  or until thickened.  Stir in 1 1/2 cups shredded cheddar cheese and the Parmesan cheese; cook and stir until melted.

Pour ground beef mixture and cheese mixture over shells and spinach in the large pot; mix well.  Pour into a greased 2-1/2 qt casserole.  Top with the remaining shredded cheddar cheese.

Bake in the preheated oven for 20 minutes, or until it is bubbling and the cheese on top is melted.

Skillet Chili Mac and Cheese


½ onion, chopped
1TB Chili Powder
1 TB Cumin
4 cloves of garlic, minced
1 TB Brown Sugar
1 pound of ground meat of your choice(beef, turkey, etc)
2 cups of water
15oz can tomato sauce, no salt added
2 cups elbow macaroni
8oz. Mexican Blend shredded cheese
Salt and Pepper to taste


Saute onion, chili, cumin and a touch of salt in the EVOO (Extra Virgin Olive Oil)for 5-7 minutes.
Add Garlic and Sugar to pan. Stir to combine.
Add in your ground meat and cook through.
**If you use an extra fatty meat, you will need to drain your meat when it is cooked through. You do not want all that fat in your dish. I used a very lean ground beef so I did not have to drain mine.
Add the water, tomato sauce and uncooked pasta.
Cover and cook for 12 minutes, stirring often to keep the pasta from sticking together.
Remove from heat, add 8oz of cheese and stir.
Serve this one pot dish warm!

Andes Peppermint Crunch Chunkies

What you need:

2 sticks (1/2 Lb.) unsalted butter, softened
1 cup brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut (we left these out)
1 1/4 cups coarsely chopped pecans, toasted (we left these out)
1 1/2 cups Andes® Peppermint Crunch Baking Chips

How to make them:

Preheat oven to 300° F.

Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes).  Beat in egg and vanilla extract.  On low speed, add baking soda, salt and then flour. Mix completely.  Stir in oats, coconut, pecans, and Andes® Peppermint Crunch Baking Chips.

Place round balls on lightly greased cookie sheets two inches apart.  Press lightly.  Sprinkle some of the remaining chips on top of each cookie.  Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake.

They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.

Makes: 30 – 3″ or 60 – 1 1/2″ cookies.

Snowball Swirl Cookies Recipe

What you need:

1 1/2 cups softened butter (3 sticks)
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 tsp salt
3 cups all-purpose flour
1 cup white chocolate chips
1/2-1 cup sprinkles in colors of your choice

How to make it:

Preheat oven to 375 degrees F.
Beat butter and sugar with mixer until smooth and fluffy. Add in vanilla, mix well. Add in salt and flour, a little at a time, mixing until well combined. Dough will be thick.
Fold in the chocolate chips and sprinkles.
Using a small cookie scoop, drop cookie dough onto cookie sheets, leaving about 2″ between each cookie.
Bake for approximately 10-12 minutes or until just starting to lightly brown.
Remove from oven and allow to cool on baking sheets for at least 10 minutes.
Store in airtight containers.

Soul Food Peach Cobbler

Recipe Ingredients:

3 tbsp butter
1/2 cup self rising flour
1/2 cup pure fine granulated sugar
1/2 cup whole milk
1/2 teaspoon vanilla extract
1-1/2 cup canned sliced peaches w/juice
Cookware and Utensils:

1 - Measuring cup
1 - 8.5x4.5x2.5in Baking pan
1 – Mixing bowl
1 – Stirring spoon.

Recipe Instructions:

As always the key to great cooking is preparation and quality ingredients.

Preheat oven to 350 degrees Fahrenheit. While you're preheating your oven, go ahead and melt 3 tablespoons of butter into a baking pan.
Combine flour and sugar into a mixing bowl and stir briefly. Next add whole milk and vanilla extract, then mix thoroughly. By now your oven should be preheated and your butter melted.
After the butter has melted, pour your mixture to the baking pan. Next evenly distribute your sliced peaches over the mixture. Do not stir. Bake at 350 degrees, in the center of your oven for 1 hour until peach cobbler is golden brown. This recipe will feed 4 to 5 people.
Preparation Time = 8 minutes Cooking Time = 1 hour until golden brown

Grandma's Country White Bread


3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)
*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)


In a large mixing bowl, dissolve yeast in
warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Greek Steak Pitas with Caramelized Onions and Mushrooms


1 to 1 1/2 lb top sirloin steak, cut in thin strips
1 teaspoon dried oregano
1 teaspoon Cavender’s All Purpose Greek Seasoning 
1/2 teaspoon salt and pepper
2 large onions, sliced
8 fresh baby portabella mushrooms, sliced
2 tablespoons butter
5 tablespoons olive oil or canola oil, divided


For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil. 
Once the butter has melted, throw in the onions. Stir frequently. 
The onions should cook down for at least 30 mins. 
you may need to adjust the temperature if the onions begin to brown to soon. 
The key is low and slow.
While the onions cook, move onto preparing and cooking the steak.
For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag. 
Mix until the seasoning has evenly coated the steak. 
Heat 1 tablespoon of oil in a cast iron skillet over medium high heat. 
Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. 
Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry. 
Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
Assemble the pitas with steak, onions and mushrooms

Cracker Barrel Meatloaf

what you need:

2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard

how to make it:

Preheat oven to 350.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
Bake at 350 for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

Cinna-bun Cake in the oven

3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

How to make it

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm

buttermilk oven fried chicken

1 Chicken- cut up
3 cups all-purpose flour
2 teaspoons garlic pepper
1 teaspoon sugar
2 teaspoons paprika
1 cup buttermilk
2 eggs
1 teaspoon baking powder
3/4 teaspoon baking soda
Olive oil

How to make it:

Preheat Oven 350 degrees:
In a baking pan, whisk together flour, garlic pepper, sugar and paprika. 
In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
Dip each piece of chicken into buttermilk mixture, shaking off excess. 
Roll in flour mixture and then dip into buttermilk and flour mixture a second time. 
Place in baking pan and drizzle with olive oil.
Bake about 50-55 minutes or until chicken is golden.

Stuffed Peppers


1 lb ground beef
1 med onion, chopped
2 cups cooked rice
½ tsp garlic salt
¼ tsp salt
¼ tsp pepper
1 15 oz can tomato sauce
5 large green bell peppers
1 cup shredded Cheddar cheese (optional)


Brown ground beer in skillet, stirring until crumbly; drain.
Add onion, rice, garlic salt, salt, pepper and half the tomato sauce.
Mix well.
Slice tops from peppers; discard seeds.
Spoon ground beef mixture into peppers.
Place in baking dish.
Top with cheese (if desired) and remaining tomato sauce.
Bake, covered, at 375 degrees for 50 minutes.

Prep time:20 mins
Cook time:50 mins
Total time:1 hour 10 mins

Cheesy Tot Casserole

You’ll Need:

1-2 lbs of ground beef.
1 can cream of mushroom.
1 bag of tater tots.
Shredded cheese.

How to:

In a skillet, brown the ground beef and drain off the fat then mix in the cream of mushroom until well coated.

Transfer into a casserole dish and top with a generous amount of shredded cheese.

Layer the tater tots over the cheese and drizzle some cheese over the top if you like too.

In a preheated oven to 375° bake for 20 minutes and enjoy!

Easy, peasy and cheesy! I make this casserole on extra as everybody loves tater tots with meat and cheese. Give it a shot, you will love it!

Baked Chocolate Pie


1 cup sugar
2 tbsp all-purpose flour
3 eggs (slightly beaten)
½ cup butter
2 blocks baker's chocolate
1 tsp vanilla
1 cup milk


Melt butter in a saucepan at low to medium-low heat.
Break up first block of baker's chocolate and stir into butter until melted; repeat with second block.
Stir in the rest of the ingredients, one at a time and mix well.
Pour into pie crust.
Bake for 45 minutes at 350 degrees.

Prep time:20 mins
Cook time:45 mins
Total time:1 hour 5 mins

Black Walnut Pound Cake


½ lb margarine or butter
½ cup Crisco
5 eggs
3 cups plain flour
3 cups sugar
1 tsp vanilla
1 tsp baking powder
½ tsp black walnut flavoring
1 cup evaporated milk
1 cup chopped black walnuts


Cream margarine/butter and shortening.
Add sugar and beat until light and fluffy.
Add eggs, one at a time, and beat well.
Add flavoring and beat well.
Mix ¼ cup of flour with nuts, and sift remaining flour with baking powder and alternately add with milk, starting and ending with flour.
Fold in floured nuts. Do not beat!
Bake in greased and floured tube pan for 1 hour and 20 minutes in 325 degree oven.

Prep time:20 mins
Cook time:1 hour 20 mins
Total time:1 hour 40 mins

Stewed Potatoes


6-8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (optional)
1 pinch onion flakes
2 tablespoons flour
½ cup water
½ cup milk
3 tablespoons butter


Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.
Bring to a boil (you want the potatoes cooked to they are just fork tender, not falling apart.
After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.
Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.
Add more flour if you want it thicker, or more water if you want it thinner.
Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease). Season to taste.

Prep time:20 mins
Cook time:35 mins
Total time:55 mins