Tuesday, December 29, 2015


This dinner is quick and easy and of course delicious. Both my husband and I are huge fans. This is a better the next day meal. So make it ahead of time and then heat it up when you need it.

Best Meatloaf
1 ½-2 lbs ground beef
¾ c quick oatmeal
¾ c whole milk
1 egg
½ c onion finely chopped
1 ¼ tsp salt
¼ tsp pepper
1/3 c ketchup
2 Tbsp brown sugar
1 Tbsp mustard

  1. Preheat oven to 350
  3.      Combine ground beef, oatmeal, milk, egg, onion, salt, and pepper in a medium sized mixing bowl.
  4. Using your hands to incorporate everything into the meat. (Do not over mix)
  5. Transfer meat into a large loaf pan and press it down evenly into the pan.
  6. Mix ketchup, brown sugar, and mustard in a small bowl. Pour oven meatloaf.
  7. Bake at 350 for 1 hour and 20 minutes.
  8. Remove from oven and drain off excess grease.
  9. Let stand for 5 minutes before serving.

Tuesday, December 22, 2015

Crockpot Buffalo Chicken Dip

Buffalo Chicken Dip is a hit in my household and always a hit wherever I take it. This recipe is dangerous! I promise you cannot stop eating it. It's easy to put together and take anywhere. I make mine less spicy but that is an easy adjustment, just add more Frank's Hot Red Sauce (this is the only hot sauce I use in this dip).

Crockpot Buffalo Chicken Dip

2 8oz packages of cream cheese, cut into cubes
2 cans of chicken, drained
1/4 c Frank's Red Hot sauce (you can add more this is just the right heat for me)
1 c Ranch Dressing
1 1/2 c shredded cheddar cheese 
1 bag of Tostitos Scoops

1. With the crockpot on high, add the cream cheese, chicken, Frank's, Ranch, and 1 c of cheese. 
2. Stir occasionally until it is all mixed. (All crockpots cook differently, mine takes about 1hr and 30 minutes.)
3. Once all cooked together and the 1/2 c of cheese mix and serve with chips. 

Thursday, December 17, 2015

Sweet Potato Casserole

This is the sweetest, most delicious casserole you will make. It really should be a dessert. The topping is so perfect. I made this for my Thanksgiving dinner but I can see me making it again for dinner one night (I will just cut the recipe in half.) This would be great with any holiday meal or if you have to take a side.

Sweet Potato Casserole

4 medium sweet potatoes
1 c sugar
1 c milk
2 large eggs
1 tsp vanilla
1 tsp salt
1 c brown sugar
1 c pecans
1/2 c flour, all purpose
3/4 stick butter

1. Wash the sweet potatoes and bake them at 375 for about 30 to 35 minutes. (You will want to be able to insert a fork into them.)
2. Slice them open and scrape out flesh into a bowl.
3. Add granulated sugar, milk, eggs, vanilla, and salt. Mash up the sweet potatoes and mix in the ingredients. (Don't mash them too much.)
4. In a separate bowl, add brown sugar, pecans (take 1 c of pecans and chop them), flour, and butter. With pastry cutter or forks, mash them together until combined.
5. Spread the sweet potato mix into a 9 x 13 baking dish and sprinkle the crumble mixture on top.
6. Bake in a 400 degree oven for 30 minutes, or until golden brown.

This get better over night (it's hard to believe)
If you are making it for a dinner, you can make the everything and wait to bake it until the day you need it. 

Saturday, December 12, 2015

Southern Pecan Pie

I think every southerner loves pecan pies. It's a staple at every get together. This recipe has quickly become my favorite!

Southern Pecan Pie
1 cup light corn syrup
1 cup sugar
1/4 cup packed brown sugar
3 large eggs, beaten
1/3 cup (2/3 stick) butter, melted and slightly cooled

1/2 tsp salt
3/4 tsp vanilla extract
1 cup chopped pecans
1 unbaked easy as pie crust, rolled out and prepared in a pie pan

1. Preheat oven to 350
2. In a large bowl, combine syrup, sugar, brown sugar, eggs, butter, salr, and vanilla. Whisk together until completely combined.
3. Place pecans in the bottom of the pie crust (the will rise to the top) and pour the syrup mixture over top.
4. Cover pie tin foil and place it on a baking sheet and bake for 35 minutes.
5. Remove the foil and bake for an additional 25 to 30 minutes.
6. Let the pie cool (the hardest part)
7. Slice into wedges and enjoy. 

Tuesday, December 8, 2015

Easy as Pie Crust

I know I cannot be the only one who was / is terrified of making a pie crust, especially when its so easy to just buy it. For Thanksgiving when we (me) were planning the menu and I brought up pies, my husband asked if I was going to make my crust? I'm not going to lie, I was terrified. I even went out and bought store pie crust just in case. That was a waste of money it turned out perfect. The crust was flaky and delicious and the best part... make it ahead of time and freeze it. I am thinking that (of course when things slow down a little) I will make more and store in the freezer for when I need it. **Allow about 30 minutes to adjust to room temperature before rolling.

Easy as Pie Crust

3 cups all purpose flour
1 tsp salt
3/4 cup lard (you can substitute shortening)
3/4 cup (1 1/2 sticks) butter, but into pieces

1 large egg
1 Tbsp white vinegar
5 Tbsp cold water

1. Combine flour, salt, lard, and butter in a large bowl. using a pastry cutter, gradually work it all together until mixture resembles coarse crumbs
2. Beat the egg with a fork and add it to the mixture along with the vinegar, and water
3. Stir it all together until it comes together (add a tablespoon of water of so if it needs moisture)
4. (Optional) Form the mixture into two balls and wrap them individual plastic bags, seal and place in freezer. Remove them 30 minutes before you need them.
5. Fill with your favorite pie and bake

**Helpful tips: 
*Roll the crust out on a lightly floured surface about 1 inch larger diameter than the top of the pie pan
*Fold it in half carefully, transfer to pie pan, then unfold so that it covers the whole pan

Thursday, December 3, 2015

Rye Bread

I don't know why I have never tried rye bread, but it is so good. And believe it or not super easy to make. I was so intimidated to attempt that this Thanksgiving but I can see myself making this again. 

Rye Bread

2 Tbsp whole caraway seeds
1 1/2 cups dark rye flour
2 Tbsp sugar
2 Tbsp salt
1Tbsp (package) active dry yeast

 2 Tbsp whole caraway seeds
1 1/2 cups dark rye flour
2 Tbsp sugar
2 Tbsp salt
1Tbsp (package) active dry yeast


1. In the bowl of an electric stand mixer fitted with the hook attachment, combine the warm water and sugar. whisk to combine. sprinkle yeast on top of water and let sit for five minutes until the yeast blooms and becomes frothy.

2. In a medium bowl, whisk together the flours, caraway seeds, and salt. add the flour mixture along with the milk and olive oil to the mixer

3. Mix on low until the dough starts to come together. once the dough starts to form, turn the speed up to medium/high and knead for 8-10 minutes. add additional all-purpose flour to the dough if it seems too sticky

4. Place dough in a lightly oiled large bowl. cover with a towel and let rise in a warm area for approximately an hour and a half, until it has doubled in size.

5.  Lightly flour a work surface. place the dough on the floured surface, punch down, and allow to rest for five minutes. form the dough into a loaf shape and place in a loaf pan. cover the pan and let the dough rise for another hour until it has doubled in size again

6. Preheat the oven to 375 degrees F. bake the loaf for 45 minutes until golden brown and crusty. the loaf should sound hollow when done