Friday, April 3, 2020


This cake is super rich, but a beautiful cake for a holiday or special occasion.  I adapted this recipe from Shugary Sweets.
2 8-ounce packages Philadelphia cream cheese at room temperature
2/3 cup fine sugar
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
Juice of 1 lemon
1 teaspoon PURE vanilla
pinch fresh ground Himalayan Pink salt
  • Preheat oven to 350°.
  • Add a cake pan half full of water to lower shelf in oven.
  • Prepare a 9 inch springform pan with non-stick spray. Wrap foil around the bottom and up the sides.  Cut a circle section of parchment paper to fit in the bottom and spray it also with non-stick spray.
  • Beat cream cheese with sugar until light and creamy.
  • Add salt and eggs one at a time, beating until creamy after each addition.
  • Beat in sour cream, heavy cream, lemon juice and vanilla.
  • Pour into prepared pan and place in preheated oven.  Immediately lower temperature to 325°.
  • Bake 45 minutes.
  • Turn oven off and leave cake in for 30 more minutes.
  • Remove from oven and cool on rack until completely cool.
  • When cool, wrap in saran and place in freezer for 2-3 hours.
1 cup butter
4 cups sugar
4 JUMBO eggs
4 cups buttermilk
5 cups flour
4 teaspoons baking soda
1 cup cocoa powder
2 teaspoons PURE vanilla
1/4 teaspoon fresh ground Himalayan Pink salt
  • Grease and “flour” 2 9-inch pans.  I use cocoa instead of flour so the coloring matches.
  • Preheat oven to 350 degrees.
  • Cream together butter and sugar until fluffy.
  • Add eggs and beat well.
  • Sift together the flour, cocoa, salt and baking soda.
  • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
  • Pour into prepared pan(s).
  • Bake 30-50 minutes depending on pan until center springs back and toothpick comes out clean.
1 cup unsalted butter, at room temperature
1/2 cup caramel sauce (recipe below or jarred is okay)
4 cups powdered sugar
2 tablespoons whole milk
pinch fresh ground Himalayan Pink salt
  • Beat butter until fluffy.
  • Add caramel sauce, milk, salt and powdered sugar gradually, beating until smooth and creamy between additions.
6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.
4 ounces dark chocolate
1/3 cup heavy cream
  • In a double boiler or microwave at 30 second intervals, melt chocolate with heavy cream. Cool.
1/2 bag Heath Bar baking pieces
2 tablespoons caramel sauce (recipe above or jarred is okay)
pinch fresh ground Himalayan Pink salt
  • On a cake plate arrange 1 chocolate cake layer.
  • Top with the cheesecake layer.
  • Sprinkle half of the heath bar pieces on top of cheesecake and press down lightly.
  • Add 2nd chocolate cake to the later.  Gently press the layers together.
  • Frost cake.
  • Add ganache to the top (some will run down sides).
  • Sprinkle with salt and then add remaining Heath bar pieces.

Tuesday, March 31, 2020


I found this recipe in an old cookbook and it sounded ODD and I have NO idea where the name came from, but just awesome enough to try. It made just a couple changes, but it really makes an awesome appetizer. The recipe apparently has a convoluted history of unknown origin... Billie's friend Nancy too the recipe to a garden club Christmas Party. She had gotten the recipe from her brother-in-law's niece...
JEZEBEL SAUCE 18 ounce jar SMUCKER'S pineapple preserves 18 ounce jar SMUCKER'S apple butter or jelly 3.75 ounce jar Inglehoffer (German) horseradish 1 tablespoon Coleman's dry mustard 1 teaspoon FRESH ground pepper 8 ounces cream cheese, softened 1 box wheat thins
  • In a medium size bowl stir together the pineapple preserves, apple butter or jelly, mustard, horseradish and pepper.
  • Chill at least 2 hours.
  • Place cream cheese on a platter and pour sauce over top.
  • Serve with crackers.


Steak tips come from one of two areas of the cow, either the tenderloin (a more tender, expensive cut) or from the sirloin or round flap meat.
2 tablespoons avocado oil
1 small container Greek yogurt
1 LARGE red onion, halved and sliced thin
Fresh ground salt and pepper
1 1/2 pounds steak tips
1 cup beef broth
1 tablespoon Worcestershire sauce
2 tablespoons of your favorite BBQ sauce
2 tablespoons unsalted butter, cold and cubed
  • Stir steak tips with yogurt and let sit 45 minutes.
  • Heat 1 tablespoon of the oil in skillet over medium-high heat.
  • Cook onion with a sprinkle of salt covered until softened and slightly browned, about 5 minutes.
  • Using a slotted spoon remove onions from skillet.
  • Add additional tablespoon of oil.
  • Pat steak tips dry and then generously season them with salt and pepper.
  • Add steak to the pan and cook until browned all over to desired doneness (5-20 minutes).
  • Transfer steak to platter and tent with foil.
  • Add onion back to skillet along with the broth and BBQ sauce.
  • Simmer 5 -10 minutes over medium heat until sauce begins to thicken.
  • Season to taste.
  • Whisk in butter pieces.
  • Add steak tips into sauce, stirring to coat.
  • Ladle steak tips and sauce over prepared pasta.
  • Enjoy.


8 ounce can crushed pineapple in juice (DO NOT DRAIN)
1⁄2 teaspoon baking soda
18 ounce yellow cake mix
7 ounce package Jell-O instant banana pudding mix
4 eggs
1 cup sour cream
1⁄4 cup oil
  • In a small bowl, combine pineapple and the baking soda; mix well.
In a large mixing bowl, combine remaining ingredients; stir in pineapple.
  • Blend, then beat at medium speed with an electric mixer for 2 minutes.
  • Pour into a greased and floured 10-inch Bundt or tube pan.
  • Bake at 350° for 50-55 minutes or until cake springs back when lightly touched.
  • Cool in pan about 15 minutes.
  • Remove from pan and finish cooling on wire rack.
Dust with powdered sugar

Sunday, March 29, 2020


I saw this on Damaris Phillip’s show, Southern at Heart and fell in love almost immediately! I made just a few alterations to fit with what I had on hand, but we love it and have had it several times, several ways since.
TOTAL TIME: 1 hr 25 min          COOK TIME: 1 hour          PREP TIME: 25 min
1/3 cup ketchup**
1 tablespoon hot sauce
  • Whisk together the ketchup and hot sauce in a small bowl and set aside.
3 tablespoons unsalted butter
1 cup diced celery (2-3 stalks) + leaves reserved for garnish
1 cup small diced onion or shallot
3 tablespoons Frank’s original hot sauce
1 1/2 pounds ground chicken
1 cup blue cheese crumbles (GORGONZOLA works well too as does sharp cheddar)
1 1/2 teaspoons kosher salt
2 teaspoons FRESH coarse ground black pepper
2 large eggs
1 1/2 cups Panko breadcrumbs
1/3 cup grated Parmesan
  • Preheat the oven to 350°.
  • Grease a 9 X 5 inch loaf pan with cooking spray and set aside.
  • Melt the butter in a medium skillet over medium-high heat and saute the celery and onion until softened, 3- 5 minutes.
  • Transfer the mixture, plus the drippings, to a large bowl.
  • Add the hot sauce to the bowl and stir to combine.
  • Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined.
  • Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked.
  • Spread half of the sauce over the top of the meatloaf.
  • Mix the Parmesan with the Panko and sprinkle the mixture on top of the sauce.
  • Bake until the center is set and the top is golden brown, 45 minutes to an hour.
  • Let rest 10-15 minutes before cutting to serve.
  • Garnish the meatloaf slices with remaining heated sauce and chopped celery leaves.
**NOTE: Use jalapeno ketchup if you want a bit more spice.

Saturday, March 28, 2020


For some reason hubby LOVES Hamburger helper. Must be left over from his bachelor days BECAUSE IT IS NOT SOMETHING I HAVE EVER MADE. Since I can’t have pre-prepared foods I made him a substitute recipe for his favorite box that he says tastes even better. I make in advance too which makes a great weeknight casserole ready to pop in the oven when you get home. Hubby likes the texture of Velveeta, but I find it a bit rubbery. So I tried Land of Lakes American cheese and it slices great while still giving you that smooth creamy cheese texture when it melts. 
6 bacon strips cooked crisp and crumbled
1 1/2 pounds hamburger
1 small Vidalia onion, chopped
2 cups green giant frozen corn, thawed
2 large Yukon potatoes, sliced
Land o’ Lakes American Cheese Slices
Grated Cheddar for garnish
Corn chips (optional)
  • Preheat oven to 375 degrees.
  • Toss bacon and corn together.
  • Layer potatoes over top.
  • Generously salt and pepper the potatoes.
  • Place a thin layer of cheese slices over potatoes.
  • Brown hamburger and onions together. Salt and pepper well while meat is browning. Drain off fat.
  • Layer over the potatoes and top with another layer of potatoes.
  • Salt and pepper again and layer with another layer of cheese.
  • Cover and bake for 45 minutes.
  • Uncover and bake another 15 minutes.
NOTE: **I like to make these back to back (that way I also have 2 meals ready to go with half the mess) so the left over bits of browned sausage and caramelized onion add flavor to the hamburger.

Friday, March 27, 2020


2 pounds baby yellow potatoes
FRESH ground sea salt and tri-color pepper
1/2 medium red onion , FINELY chopped
3 tablespoons champagne vinegar
1 tablespoon apple cider vinegar
3 tablespoons avocado oil
1/2 cup frozen peas, thawed
1/4 cup FRESH chopped Italian Parsley
  • Place potatoes in medium pot and cover with cold water.
  • Bring to a boil, add 2 teaspoons sea salt, reduce heat and simmer 12-15 minutes until tender.
  • Toss onion with vinegar. Season with salt and pepper. Set aside.
  • Drain potatoes and run under cool water to cool.
  • Halve potatoes.
  • Whisk oil into vinegar mixture.
  • Add potatoes and toss to coat.
  • Fold in peas and Parsley.