For those who cannot help themselves

11/21/2023

"I've made this dozens of times and the family cannot get enough! The sauce is just incredible, I sometimes double it! Otherwise I go by the recipe and I just couldn't recommend it more! Truly easy enough for any cook to tackle."
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Recipe in First (c.o.m.m.e.n.t ).👇

11/20/2023

🍓 Strawberry Heaven 🍓
1 angel food cake
1 (16 ounce) container Cool Whip
8 ounces cream cheese…
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See my initial (c.o.m.m.e.n.t) for full recipe
👇👇👇 Enjoy ❤️

11/18/2023

Without fail, I whip this up for every party. Whether it's cheddar, mozzarella, or a blend, it's always incredibly tasty!.
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Full recipe 👇 💬

08/24/2022

CORNBREAD DRESSING
Ingredients
Cornbread
1 cup self-rising cornmeal, I use Martha White
1/2 cup self-rising flour, I use White Lily
3/4 cup buttermilk
2 eggs
2 tablespoons Vegetable oil
Dressing
8 tablespoons butter (1 stick)
3 medium onion, chopped
4 stalks celery, chopped
1 1/2 teaspoons dried sage
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
3 pieces toast, crumbled
1/2 cup milk
3 eggs, lightly beaten
2 to 2 1/2 cups chicken stock or broth
2 tablespoons butter
Instructions
Preheat oven to 400 degrees.
In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.
Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
Add sage, poultry seasoning, salt, and pepper to onion mixture.
In a large bowl combine crumbled cornbread and toast.
Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
Bake at 350 degrees for 30 minutes, or until it turns light brown on top.

08/23/2022

Crab Stuffed Mushrooms
"These are super delicious and made with simple ingredients. They are packed with flavour and oh, so good!"
• 32 white medium size button mushrooms
• 1 TBSP oil
• 1 TBSP finely diced onion
• 2 garlic cloves, minced
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/4 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup Mozzarella cheese, shredded
• 1 (4 oz.) can crabmeat
• salt and pepper, to taste
• 1/4 cup Parmesan cheese, shredded
• fresh parsley, to garnish (optional)
Serves 6 to 8
1. Preheat oven to 350°F and grease a baking sheet. Set aside.
2. Using a wet paper towel gently wipe mushrooms clean. Remove the stem and the gills from the mushrooms and finely chop the stems and gills.
3. Over medium heat add oil to a sauté pan. Once the pan is warm add diced onion, minced garlic, and finely chopped mushroom stems and gills. Sauté for 2 minutes and remove from heat.
4. Mix in the oregano, basil, thyme, cream cheese, sour cream, Mozzarella cheese, and crabmeat. Season with salt and pepper, to taste.
5. Spoon the mixture into each mushroom cap.
6. Sprinkle Parmesan cheese on top of each stuffed mushroom and bake for 30 minutes, or until golden.
7. Remove from oven and serve. Garnish with fresh parsley (optional).

11/16/2021