Pumpkin Pie


3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) Pumpkin

1 can (12 fl. oz.) Evaporated Milk

1 unbaked 9-inch deep-dish pie shell

Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce the temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 2 hours. Top with a dollop of whip cream if wanted.

Southern Cornbread

I have two recipes listed here. Please read both and decide which one suits you. There is a quicker version first, then under it is the more homemade version!

Both recipes are cooked in a cast iron skillet!

Non stick spray

1 large egg

1 & 1/3 cup whole milk

(Or you can use 1.5 cups buttermilk)

1/4 cup veggie oil

2 cups Martha White Self Rising Corn Meal MIX

Or again, you can use the buttermilk corn meal mix

This is important for me, using only that brand of cornmeal mix. It just runs in the family. 😉

Preheat your oven to 450*

Spray your skillet with non stick spray and put it in the oven for about 8 minutes. Beat your egg, stir in the milk and corn meal mix until it is all smooth. Batter should be creamy, not thick. You can add a little more milk if you need to thin it out some but it should not be super thin. Just pourable. Pour it in the cast iron and bake for about 20 minutes. Watch it close after 15 minutes. No one like burnt cornbread! 😉

Also I wanted to post my second recipe:

1 cup flour

1 cup cornmeal (white or yellow)

1 tbs sugar

2 tsp baking powder 

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk 

1/3 cup melted butter

1 tbs cold butter

2 large eggs, beaten

Heat oven to 400°F.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.

Melt 1 tablespoon butter in heavy cast iron or oven-proof 10-inch skillet. Pour batter immediately into pan so it sizzles. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Don’t overcook! 

Corn Beef Hash


3-4 cups cooked corned beef cut into cubes

3-4 potatoes, cooked and cut into cubes

1 medium onion, diced

 a few tsp of water, beer, broth (anything liquid)

any seasonings you want (I went with garlic and parsley)

salt and pepper, or course 😉

Fried eggs, optional

Cook the onions in butter or oil until lightly browned. Add the corned beef, potatoes and all seasoning. Stir around in pan til all is combined and warmed. Some people like you smash or compress it all down. Either way, cook until the potatoes start to brown. Maybe 10-15 minutes.

Top with a fried egg if you want. I promise, that runny yellow goodness of an egg, is KILLER when mixed in corn beef hash. It is the only way I will eat it. 😉

Spinach and Cheese Stuffed Chicken


This is one of those recipes where I will say, does not always turn our pretty but is extremely tasty! I could not get a better picture at the time however, I will continue to try. These are messy and difficult to keep together but oh so yummy.

1 lb Boneless chicken breasts (serves about 4)

6 oz pepper-jack cheese, shredded

1 cup frozen spinach, thawed and drained well

salt and pepper

cajun seasoning or cayenne

1 tbs breadcrumbs

toothpicks to hold together

Preheat the oven to 350*

Pound/beat out the chicken until it is flat (about 1/4 inch thick) In a bowl combine the cheese, spinach, salt and pepper. Spoon a bit of the filling into each chicken breast and roll it up and fasten it with a tooth pick of two. (I think we used 3 per chicken breast) Combine the breadcrumbs with the cajun seasoning. Brush each chicken breast with olive oil and sprinkle the breadcrumb mixture over. Place the chicken seam-side down in a foil lined pan. Sprinkle the remaining cheese and spinach you have, on top. This is optional. But let’s not waste 😉

Here is something important. COUNT your tooth picks before you cook the chicken. That way, when you pull it out of the oven and everything is harder to see and touch, you know how many tooth picks you are looking for!

Bake for about 45 minutes or until the juices are not bloody and the chicken temp in at least 165*. You can serve them whole or slice them up.

Reese’s Rice Krispy Treats


Photo credit to: http://www.inspiredbycharm.com/2015/02/peanut-butter-cup-rice-krispies-treats.html

7 cups mini marshmallows
6 tablespoons butter
1/2 cup peanut butter
7 cups Rice Krispy cereal
15 large peanut butter cups
2 cups milk chocolate chips
1 tablespoon shortening

Spray 9×13-inch pan with nonstick spray.

 Slowly melt the butter over low heat. When melted, add the marshmallows and stir until melted. Then stir in the peanut butter.

Then, add the cereal to the marshmallow mixture and mix gently until completely combined. Press half of the mixture into your 9×13 pan.

Put a single layer of the peanut butter cups on top the Rice Krispy mixture. Then add the remaining mixture over top and press down. Let cool.

Last, melt the chocolate chips and shortening in microwave, stirring every 15-30 seconds. Spread evenly over the top of the Rice Krispy treats. After the chocolate is completely set, cut and serve the treats. You can add decorations while the chocolate is warm if you want.

Crunch Wrap Supreme


This is a copy cat recipe of Taco Bell’s crunch wrap supreme. It is super yummy!

1 pound ground beef
1 packet taco seasoning mix
3/4 cup water
1 can nacho cheese
8 burrito-size flour tortillas
6 tostada shells
1 cup sour cream
2 cups lettuce, shredded
1 cup tomato, diced
1 cup Mexican cheese blend
Non stick spray

Cook the ground beef, drain. Add the taco seasoning and water like the packet says. Warm the nacho cheese and the tortillas. Lay one tortilla on the counter, spread some ground beef in the center (about the size of the tostada shells) then drizzle some of the cheese. Place a tostada shell on top, then spread a layer of sour cream. top with lettuce, tomato and the shredded cheese. Fold the tortilla over the starting with one edge and keep folding until it is completely wrapped like the picture. If there is an opening in the center, cut a piece of tortilla from another one and add to the center under the folded pieces so that the filling is completely covered. Spray a pan with nonstick spray and heat to medium heat. Place the crunch wrap seam side down and cook for 2-3 minutes until brown and stuck closed. Then flip it over and cook another 2-3 minutes.

Pimento Cheese Spread

2 cups extra sharp cheddar cheese

8oz cream cheese, softened

1/2 cup mayo

1/4 tsp each of garlic powder and onion powder

jalapeno, optional

salt and pepper

1 (4oz) jar of diced pimento, drained

Also, cayenne pepper if wanted for heat

Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, onion powder, (minced jalapeno & cayenne, optional), and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible or just a hand mixer will work also, until thoroughly combined. Season to taste with salt and black pepper.

Crab Cakes


1 lb crab meat

1/2 cup crushed ritz crackers

3 green onions (white and green)

1/4 cup bell pepper, diced tiny

1/4 cup mayo

1 egg

1 tsp worcestershire sauce

1 tsp dry mustard

splash of lemon juice

1/4 tsp garlic powder

salt and pepper

flour for dusting

oil to fry in

In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour. If they keep falling apart then stick them in the freezer for about 10 minutes to harden them. Then dust with flour again.

Heat the oil in a large skillet over medium heat. When oil is hot,  place crab cakes in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes or so depending on the thickness of the patties

Serve warm!

Note: If you are from the south and know about crab cakes and syrup, I highly recommend this recipe, then drizzle your favorite syrup on top. It is amazing!

Black Eye Pea and Turnip Soup

Black Eye Pea & Turnip Soup
1 bag frozen black eye peas
1 bag fresh turnip greens
Small ham, diced
Cornbread, already made
Diced tomatoes (canned or fresh)
Salt and pepper
2 tbs diced garlic
Hot sauce
Use a LARGE POT. Boil the frozen black eye peas as directed on the back of the bag. Add the diced tomatoes and diced ham when almost done. Boil the turnips in another large pot with a few cups of water. Season with salt and pepper and anything else you want. Include the hot sauce as well if you want. Boil until good and wilted but has a bit of a bite. When done, add the drained turnips to the black eye peas and add a little of the liquid from the turnips as well. Season again if needed, simmer until warm. Serve with cornbread.

Red Beans and Rice

This recipes is partially from my sister in law Kathleen with a few changes from me. 🙂 

Red Beans & Rice

3 cans dark red kidney beans, undrained

1 lb beef smoked sausage, sliced 

1 small purple onion diced

1-2 chicken breast diced

1 can rotel tomatoes, undrained

1 regular sized can tomato sauce

Zatarain’s yellow rice, cooked according to the package


Seasonings (such as garlic, nature seasoning, creole)

Sauté the chicken and onion in butter until done, add to large pot. Saute sausage in butter just to warm it. Drain and add to the chicken in the pot. Add in the other ingredients. If it’s too thick you can add any type of broth or water. Bring to a boil, then simmer.
Corn bread goes nice with it! 

Corn bread recipe below

Southern Corn Bread (2 recipes)