Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Wednesday, April 6, 2016

Classic Oatmeal Raisin Cookies

The other day, I pulled out my old cookbook that was handed down to me by my mama. She used that cookbook when I was growing up, and it still has some of the best recipes around. I know that the internet is full of recipes, but there's something about holding a book in your hands that your mama used to hold in her hands that just seems so right. I love that old book, I even have recipes clipped inside of it that were handwritten by my granny so very long ago. Nothing beats a good tried and true recipe.

I was in search of cookies and settled on an Oatmeal Raisin Cookie that was perfection. It's the same one my mama made for me, they were delicious then and just as wonderful today. Soft and chewy, completely divine! Sometimes, it's the absolute simplest things that are the best. Thought I'd share with you sweet friends today..........

Oatmeal Raisin Cookies

1 cup unsalted butter softened
1 1/2 cups brown sugar
2 eggs
1/2 cup buttermilk

1 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg

3 cups quick-cooking oatmeal
1 cup raisins
1 tsp. vanilla

Cream butter and sugar and eggs till light and fluffy. Stir in buttermilk. Combine dry ingredients in separate bowl and add to creamed mixture. Stir in oats, raisins and vanilla. Drop from tablespoon onto parchment lined cookie sheet two inches apart. Bake at 400* for about 8 minutes. Cool slightly and remove from pan onto wire rack to cool completely. Makes about 5 dozen.

Enjoy y'all!

Thursday, February 18, 2016

Soup Beans And Cornbread

You northerners might right about now be thinking, what? But if you're a southerner, Soup beans and cornbread, has probably graced your dinner table more than once. With lots of blustery winter days still left {ugggggggh!}, I thought I'd share this favorite easy meal of mine with y'all.

It's a winner in my book for a couple of reasons, price is one. This is one budget friendly meal. It really can help to stretch your grocery money. And two, who doesn't love a big ole' bowl of warm soup on a cold winter's day??? It's a win-win kind of a meal. Here's the recipe I use...........

Soup Beans Ingredients 

1 lb. dry pinto beans
1 tsp. chili powder {more if you're feeling fiery}
salt to taste
At least 6 cups water
1 onion chopped
1/2 pound ham {bone in} 

Wash dried pinto beans and place in crock pot . Cover with cold water. Allow to sit in crock pot {in OFF position} all night. The next morning, drain beans and add 6 cups water {or more. You want all ingredients covered well with water} to crock pot along with seasonings, onions and ham. Stir well. Set that crockpot on low for 8 hours, and go on about your day as usual cause that crockpot is getting dinner all ready for you. Serve with your favorite cornbread, because beans without cornbread, well that's just like peanut butter without jelly.  And, for the love of all things southern, serve those beans with hot sauce y'all. I promise, this will warm you on the coldest of nights!

Now if you're a little wistful and dreaming of warmer days, you could choose to end your meal with Peach Cobbler and Ice Cream {my favorite recipe here}! I know it's only February, but a girl can dream, right?

Sharing Here: Thoughts From Alice   Cozy Little House   A Stroll Thru Life   Savvy Southern Style   In The New House   McCall Manor   Tatertots and Jello

Tuesday, January 12, 2016

The Best Ever Chicken Noodle Soup

It's mighty chilly here in Georgia friends! I started going through some of my favorite soup recipes and I came across this one that I posted exactly one year ago today here on the blog. It's so wonderful when the temperatures start to dip! Couldn't help but re-post..........

I LOVE this recipe for so many reasons. For one, it is so wonderfully fresh, and for another, it's a really hearty soup, perfect for filling a hungry family. I also love it because it freezes so well. Like it or not, winter is cold and flu season, and having a big pot of this soup sitting in my freezer, is a huge plus. There are boocoodles of short cuts when making this recipe and when I'm in a rush, I have been known to change out some of the ingredients for a quicker fix, so feel free- it's a very forgiving recipe.  Enjoy y'all.............



1 whole chicken
3 1/2 cups of water
1 onion peeled and diced
2 teaspoons Italian seasoning
1 teaspoon of lemon pepper seasoning
3 cloves garlic minced
4 bay leaves
3 chicken bouillon cubes
salt and pepper


2 cups sliced carrots

2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper

Crusty French Bread, for serving

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from the pot and set aside to cool. Remove and discard bay leaves and onion. When chicken is cool, pick bones clean and set aside.
For the soup: bring stock back to a boil and add carrots, cooking for 3-5 minutes. Add celery and continue to cook 5-10 minutes. Add egg noodles and cook according to package directions. When noodles are done, add chicken, mushrooms, sherry, rosemary and cream {if desired}. Simmer for a few minutes more. Salt and pepper as desired.

This recipe originally from Miss Paula Deen! Love her recipes! You can find her original here.

Tuesday, October 13, 2015

Cinnamon Crunch Coffee Cake

Hello all and yes, I'm still here, whew, still catching up in my real life. I haven't gone missing or anything, and I'm so grateful for all you sweet folks that are patient and kind when life gets really busy and I disappear at times. I didn't plan on taking a bloggy break, but looks like I may have needed one.

But, I did guest over at Blissful and Domestic today and share my favorite Fall treat, it's warm and comforting and so delicious with coffee, and, did I mention super easy? Yep, y'all should head right over there and Pin that recipe, oh it's so yummy!

Happy October everyone! It's cool, crisp, the leaves are turning and my mind's on baking. I go into baking mode in October, you too? It's something about the cooler weather that sends me off into the kitchen and I don't return until January {often having gained an extra five pounds!}. The kitchen is the heart of our home and I love baking for friends and loved ones.  To continue reading, click here.............

Wednesday, August 5, 2015

What's For Dinner? {easy crockpot barbacoa}

A few weeks ago I shared this super easy, crowd pleasing recipe over at Blissful And Domestic. It's so unbelievably delicious, that I just had to share with y'all...........

Summertime means, laid back and easy peasy, and it also means using my crockpot as often as possible so I don't heat up the house with the oven. This is one of my favorite recipes for easy barbacoa. If you're wondering, what's barbacoa, let me tell you........ it's a way of cooking meat, pork or beef, that can be shredded and used to make the most delicious tacos ever. Top them off with a little fresh cilantro and chopped onion, oh my, deliciousness. This is a really great recipe for summer gatherings as it serves a crowd really well. Your friends and family will rave, I promise!


3 lb. pork or beef roast
3 cloves garlic, minced
2 chipotles in adobo sauce, chopped
1 [4 ounce] can chopped green chiles
1 small white onion chopped
1/4 cup fresh lime juice
2 Tbsp. apple cider vinegar
3 bay leaves
1 Tbsp. ground cumin
1 Tbsp. oregano
2 tsp. salt
1 tsp. black pepper
1/4 tsp. ground cloves
1/2 cup water


Combine all ingredients in your slow cooker and stir gently to combine. Cook on low for 6-8 hours or high for 3-4 hours.  Meat should be falling apart when done. Allow to cool slightly and using two forks, pull meat apart to shred or if you're like me, dive in with your hands and pull that meat apart! Toss meat with the juices and allow to soak for about ten minutes before serving. Serve with corn or flour tortillas, chopped onion, fresh chopped cilantro and sour cream. Delicious! Enjoy y'all!

Sharing At These Parties:

Friday, July 17, 2015

Lemon Chia Seed Muffins

How about a scrumptious muffin recipe for your weekend breakfast? This one is a new favorite at our house and I couldn't wait to share it with y'all. I love being able to sneak chia seeds in whenever I can because they are so good for you. If you like lemon poppy seed muffins, you'll love these!

Lemon Chia Seed Muffins


2 cups flour {I use Immaculate Organic All Purpose}
3 Tbsp. chia seeds
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 stick butter softened
1 cup cane sugar
2 eggs
2 Tbsp. lemon juice
Zest of 1 lemon
1 tsp. vanilla
1 1/2 cups buttermilk


 Preheat oven to 350*. Grease muffin tin and set aside. Combine dry ingredients and set aside. In mixer, combine butter and sugar for 2 minutes. Add eggs, one at a time. Alternately add flour mixture, and buttermilk beginning and ending with the flour.  Fill muffin tins and bake 18-20 minutes. Makes 12 muffins.

These are oh so good and good for you! Enjoy and have an awesome weekend y'all!

Thursday, February 26, 2015

My All-Time Favorite Banana Bread

I've been working on perfecting a couple of breads here lately and today I'm going to share my new favorite Banana Bread recipe. I like it even better than my usual Paula Deen recipe, sorry Paula, but this one is so darn good. Your husband and kids will be begging you to make this bread all the time,  no lie y'all. It seriously makes one giant, plump loaf that's simply gorgeous. Enjoy y'all............

 My Favorite Banana Bread


1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar {I use organic cane}
2 eggs
3 bananas all smooshed up {for you non-southerners, that means mashed}
4 Tbsp. buttermilk
1 tsp. vanilla
1 3/4 cups flour
1 tsp. baking powder
1/8 tsp. baking soda
  1. Pre-heat oven to 350*. One of the keys to great bread, is to grease and flour your loaf pan really well. Nothings worse than all your trouble and then to have your loaf come out of the pan in pieces. So grease and flour that pan really good and set it aside.
  2. Cream butter and sugar in mixer.
  3. Then add eggs {one at a time}, bananas, buttermilk and vanilla, and beat till well combined.
  4. In separate bowl, combine flour, soda and powder and then add to wet ingredients.
  5. You're almost done, so wipe the sweat off your brow.
  6. Pour batter into your loaf pan and place on center rack for 50-55 minutes. My oven is old and way hotter than it should be, and mine was ready at 50 minutes but I started checking at 45 minutes. The goal is to be able to stick a toothpick in the center and it come out clean.
  7. Turn out onto cooling rack and try to allow it time to cool or do what we do, pour you a nice big ole glass of milk and eat it right away. Do try to save some for your hubby though.

The kids prefer no nuts, but I just adore them, so sometimes I'll sprinkle a handful on top right before it goes in the oven. Totally up to you. Any which way you make it, it's so yummy. Hope y'all enjoy it!

Linking At:

Monday, January 12, 2015

The Best Ever Chicken Noodle Soup

Let's face it- baby, it's cold outside, and often winters are hard. Really hard. Mentally, physically, you name it. If you're looking to warm up your insides with some good and hearty comfort food and just for a moment, convince yourself that everything is all toasty warm, have I got a soup for you. 

Click here for more on my favorite chicken noodle soup recipe.

Linking At:

Wednesday, December 31, 2014

Goodbye 2014

Hard to believe that another year has passed. The older I get, the faster they fly by- 2014 was quite a year for me. The biggest change- I started blogging. At first, I wondered if I'd completely lost my mind. I was like a wobbly new toddler learning to walk, never sure if I was doing it right. Now, nine months later, I don't know what I would do without blogging. It was definitely a God thing. God always knows what we need and when we need it! Here's just a few of the highlights from the blog last year......

In April, I did a post on our laundry room transformation and it's still one of my most popular posts. It was quite a transformation! 

In May,  I re-did a little shelf and converted it into a potting bench that I still love and have only recently put in storage for the winter season. Looking forward to using that again in the spring.

In June,  I began a five part series on How To Survive And Thrive On One Income. It's still getting many views all these months later. It can be so challenging to live on one income, but, oh wow, it's so worth it all!

In July,  I wrote about some very personal struggles. It's hard to share the intimate details of your life, but when I started this blog, I knew that it must always remain a place of transparency, or what's the point really? 

In August,  I posted on Why We Unschool Our Children.  That post still gets so much traffic from people wanting to more fully understand the ins and outs of the unschooling lifestyle. We've always schooled our children at home, but the decision to unschool is newer for us. We wouldn't change a thing. We also made some changes in our girls' room.  To my surprise, folks are still stopping by to view that re-do. 

In September,  I shared an easy acorn wreath DIY and it has become the clear traffic winner for the year. I still have traffic every day on this tutorial. We had so much fun making this wreath and I adored how it turned out.

In October,  my clear favorite was a post on pumpkin muffins with cream cheese icing.  Now I'm hungry- ha!

In November,  I made a few fall and winter friendly changes in Matthew's room on the VERY cheap. We all love cheap, right? 

And in December,  some surprises that I never could have even dreamt of- our Christmas home tour was featured at The Nesting Place and Miss Mustard Seed

And the clear winner on Pinterest- Simplifying Date Nights.

Blogging has always been about inspiration. Inspiration in home and self. I'm so grateful to be a part of the blogging community and I'm looking forward to growing this little blog in 2015. None of this would be possible if it were not for all you precious folks that take the time to come by here and visit regularly. Thank you so much. I know that you could choose to go anywhere, yet you choose to come here- I'm so grateful for each and every one of you!

Welcome 2015!

Linking At:

Friday, December 19, 2014

My Favorite Christmas Cake Recipe {aka: Red Velvet Cake}

I've been wanting to share one of my favorite Christmas cake recipes with y'all. Today, I just made my third one for a Christmas get together with friends. It's that good y'all. I use Paula Deen's recipe and I just change out a couple of things to personalize it a bit. I use coconut oil instead of her canola oil and I make it into two chunky layers instead of her three thin ones. It's so yummy and such a southern favorite. Topped with toasted pecans, oh, be still my heart! Enjoy y'all.............

For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk

For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

For the Red Velvet Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.

Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.

In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.

Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.

Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.

Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.

For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.

Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

And here's a link back to the original over on Food Network:

P.S...... It was brought to my attention that I didn't post pics of the gorgeous "guts" of this fantabulous cake- so here it is in all it's glory.

We served it at a party yesterday with sausage balls on the side- another favorite party treat of mine. Sooooooo doggone good y'all!

Linking At:

Friday, November 21, 2014

Vegetable Beef Soup

This is one of those soups that you're probably thinking, "what's the big whoop", "there's nothing special or post worthy about this soup"? But you know, sometimes simple is special. Sometimes easy is comforting and just what a busy day needs. This is that soup. It's hearty and healthy and you probably have everything you need to make it already. The husband and kids loved it and it makes plenty of leftovers for the next day or to store away in the freezer for a later time.

What you'll need:

2 28 oz. cans diced tomatoes
32 oz. chicken broth
2 14 oz. cans black eyed peas
16 oz. bag of frozen corn
Lg. bag of fresh or frozen spinach
1 medium onion diced
1 lb. ground beef
1 12 oz. bag wide pasta noodles
1 T. dried basil
salt and pepper to taste


Brown ground beef, drain and set aside. Add all ingredients {including ground beef} to stew pot with enough water to make a soupy mixture.  Bring to a boil then reduce heat and allow to simmer for at least one hour. Let soup stand 30 minutes before serving.

I serve this soup with a large skillet of cornbread. Honey, when you live in the south, you just have to serve this with cornbread..... it's required! Enjoy and stay warm y'all!

Linking At:

Friday, October 17, 2014

Sumptuous Cheese Tortellini Soup

This soup is truly sumptuous! Fall signals soup and stew weather at our house. This has been a chilly, rainy week and soup is the perfect dreary day meal. I look forward to soup weather because I love one pot meals, don't you? Easy to make, easy to clean! We ALL love easy, right?? This soup takes almost no time at all to prepare, which I REALLY love! I first saw this recipe a while back on one of my favorite blogs "Life In Grace". Follow this link over to Edie's blog for her original recipe post. I've followed her blog for years and if you don't regularly read her posts, get on over there and start reading y'all! She seriously knows her way around a kitchen which is why I regularly steal borrow her recipes.


2 Tbsp. Olive Oil
1 Lg. Onion Chopped
2 Carrots Chopped
3 Celery Stalks Chopped
3 Cloves Of Garlic Diced
2 1/2 Boxes Chicken Stock {10 Cups}
1 Bag Fresh Spinach
1 Lg. Bag Or 2 Small Bags Of Fresh Cheese Tortellini {sold in dairy section} 
1 28 oz. Can Diced Tomatoes
1 Tbsp. Balsamic Vinegar
1-2 Tbsp. Honey

  • Saute the onions, celery and carrots in olive oil for 5-7 min or until the onions are translucent.
  • Add the diced garlic and sauté another 2-3 minutes.
  • Add the chicken stock, tortellini, tomatoes, spinach, vinegar and honey.
  • Bring to a boil and then reduce heat and simmer until the pasta is tender.

  • Serve with warm Italian bread and top with fresh grated Parmesan  if desired! Enjoy!

    Try this fabulous recipe this weekend or 'pin it' for another day! You can thank me later! 

    Linking At:

    Friday, October 3, 2014

    A Little Yummy Inspiration

    First, I just want you to know how really happy I am that you are here today! I know that there are bazillions of blogs out there, and you chose to stop by here! Wow, y'all just make my heart swell! If I could serve you one of these muffins with some coffee right now, I so would! That's how happy y'all make me! AND, Happy October! It's really fall now, right? I'm thinking that it's time to bring out ALL the pumpkin recipes and just dive right on in!! Fall means pumpkins and caramel and all foods warm and comfy. In the pumpkin spirit, I wanted to share a really easy muffin recipe that I dressed up with a little dollop of cream cheese icing and pecans. Oh my, they were delicious! They are fancy enough to serve for company, yes indeed!


    • 3 cups all-purpose flour
    • 1 tablespoon plus 2 teaspoons pumpkin pie spice
    • 2 teaspoons baking soda
    • 1 1/2 teaspoons salt
    • 2 cups granulated sugar
    • 1 can (15 ounces) pure pumpkin
    • large eggs
    • 1/2 cup butter {melted}
    • 1/2 cup water or orange juice
    • For cream cheese topping:
    • 1 pkg. cream cheese
    • 1 cup powdered sugar
    • 1 tsp. vanilla
    Directions for muffins:
    PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.

    COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

    BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. 

    Directions for cream cheese topping:
    Add softened cream cheese to mixer along with powdered sugar and mix on medium till well incorporated. Add vanilla and combine. Place on top of completely cooled muffins and sprinkle with pecans.

    This recipe makes 24 large muffins. Garnish with a dollop of cream cheese icing and sprinkle with pecans. Enjoy! I just can't believe that it's the weekend already! Promise me that you'll enjoy this beautiful October weekend and I'll see y'all right back here Monday morning!

    Linking At:

    Friday, September 19, 2014

    Old Fashioned Banana Pudding {the EASY way}

    I know that it's September and already all the caramel and pumpkin laden recipes are popping up everywhere, but here in the deep south, it's still WARM! I just can't get into all the fall baking when, down here, summer's not done with us just yet. For this weeks celebration of the 'DAYCATION', I'm sharing a favorite old southern classic desert recipe. We took this with us to our picnic at the falls {you can read about that here}. Instead of making the pudding by scratch, I'm going to use an easy substitute by adding Jello brand pudding {the COOK kind only!}. This will really speed up the process but doesn't compromise the desert's flavor. 

    4   medium bananas, sliced
    1 [12 ounce] box of vanilla wafers
    2 [4.6 ounce] boxes of Jello Brand Cook And Serve Vanilla Pudding and 6 cups of milk to prepare 
    For the meringue topping:
    6 egg whites
    1/2 teaspoon cream of tartar
    1/2 cup sugar
    Prepare the pudding according to the package directions. Place half of cooked mixture in a 13x9 inch baking dish, place single layer of vanilla wafers over pudding then sliced bananas over wafers. Layer other half of pudding on top of layers.  Place more vanilla wafers around the outer edge of the dish. Cover with plastic wrap to cool slightly while preparing meringue.

     For the meringue: Preheat oven to 350*. Beat egg whites and cream of tarter until soft peaks form. Then gradually add sugar and continue beating until stiff peaks form. Spread on top of pudding and bake until golden brown. 

    Chill a few hours in the fridge before serving. Enjoy!

    This dessert is just so beautiful. The meringue gives it such a crown of glory. This is comfort food at it's best. I hope you'll give it a try sometime soon! It's so very yummy to the tummy!

    Linking At:
    Blogging tips