Ingredients:
- Large pack of cubed steak, cut into pieces
- 1 can of beef consommé
- 1/2 onion, chopped
- Lipton’s Onion Soup Packet
- 3 cups of cold water water
- 1/2 cup flour - if you want a thicker gravy, use 1 cup of flour.
- Pepper to taste - I use lots of freshly ground!
Instructions:
- In a large pan, brown the beef on both sides until cooked through.
- Remove beef from pan and place in crock pot.
- In same pan, pour in can of beef consommé and onion soup packet.
- Mix 1 cup of the cold water with the half cup of flour. I usually put it into a closed bottle and shake to thoroughly mix. The cold water helps the flour dissolve (hot water will make it clump).
- Add the flour/water mixture and the remaining water into the pan. Pepper to taste. Stir until mixture has dissolved.
- Pour the gravy into the crockpot and mix everything together.
- Cook on low for 8 hours or high for 4. I’ve found that the longer it cooks on lower heat, the more tender the meat.
- Serve over mashed potatoes or rice.
For the first batch of layers (I baked two at a time), we started the timer at 11 minutes at 275 degrees as I wasn't sure how long they would need to bake. I found that in our gas oven, the perfect time was around 14 minutes. Especially if you're baking this cake for the first time, I would recommend opting for a shorter time first and then testing with a toothpick until it comes out clean.
Ingredients:
Cake:
- 1 and a half boxes of Duncan Hines Butter Cake Mix
- 1 cup of water (maybe a little more if batter seems thick)
- 1 and a half sticks of Blue Bonnet Margarine
- 5 Large Eggs
Icing:
- 1 and a half boxes of 10x confectioner's sugar
- 5 tablespoons of Hershey's Cocoa Powder
- 12 ounces of cream cheese
- 1 and a half sticks of Blue Bonnet Margarine
- 1 tablespoon vanilla
- 2 tablespoons of Pet Milk
Instructions:
- Preheat oven to 275 degrees.
- In a large bowl or mixer, mix together all cake ingredients. Beat until completely smooth.
- Heavily grease 9-inch round cake pans - I use Pam
- Evenly distribute out the batter amongst your pans
- Bake in pairs for 10 - 15 minutes (test with toothpicks) - our magic number was 14 minutes.
- While the layers bake, mix together all ingredients for icing until smooth.
- As layers cool, remove from pan and ice each layer.
- Once all layers are added, ice the exterior of the cake.
- Enjoy!
Growing up, I always loved chicken and pastry (or chicken and dumplings). When I was little, our church would do a Pot Luck Sunday every few months and the chicken and pastry was always one of my favorite things on the menu (along with homemade chocolate layer cake, of course). I've only made it myself a handful of times, but it really is so easy to make as long as you have a few minutes to stand with the pot!
A friend shared her recipe and I made a few changes to make it our own. It's a great weeknight meal and perfect for cool fall evenings!
Ingredients:
- 1 package of Anne's Frozen Dumplings
- 2 - 32oz chicken broth
- 32 oz water
- 2 large chicken breasts
- 1 Lipton French Onion Packet
- 1 tbsp. (or season to taste) Lawry's Seasoned Salt
- 1 tbsp. garlic powder
- Salt and pepper to taste
Directions:
- In a large pot, boil water with Lawry's Seasoned Salt. Add chicken and boil for an hour. Remove from pot and shred. Set aside.
- In a large pot, boil the chicken broth and water (should be 96 oz of liquid total). Add in garlic powder and French Onion Packet.
- Drop in dumpling strips 8 - 10 at a time, continuously stirring lightly. Let the pot come back to a boil before adding in the next step. Continue until entire package is in pot.
- Continue cooking for 8 - 10 minutes. Stir continuously.
- Add in shredded chicken and continue cooking for a couple of minutes.
- Remove from burner and set aside for a few minutes to cool.
- Serve and Enjoy!
Cake Ingredients:
- 3 cups of fine sugar
- 5 large eggs
- 3 cups of all-purpose flour
- 1/4 cup buttermilk
- 8 oz. cream cheese
- 2 sticks of unsalted butter
- 1 small tablespoon vanilla extract
- 1 small tablespoon lemon extract
- 1 teaspoon of salt
- 1 and 1/2 cups blueberries
Glaze Ingredients - simply whisk all ingredients until smooth and pour over cake!
- 6 tablespoons of melted butter
- 3 cups powdered sugar
- 1/4 cup lemon juice
Cake Instructions:
- Preheat oven to 300 degrees and spray a tube pan with baking spray. I used this one!
- Beat the sugar, butter and cream cheese at medium speed with an electric stand mixer (we have this one) until fluffy - around 7 minutes.
- While the above is mixing, coat blueberries with a tablespoon or two of flour (I just used enough to ensure that each one had a light flour coating!)
- Beat in eggs one at a time.
- Add in vanilla, lemon, and buttermilk.
- In another bowl, whisk together flour and salt. Slowly mix into the batter. After all flour is in, scrape down sides and beat for another 2 - 3 minutes until smooth.
- Fold in blueberries.
- Pour batter into pan. Bake for 1 hour and 20 minutes to an hour and a half. I used a toothpick to test the middle until it came back clean (1 hour and 20 minutes ended up being perfect for our oven).
- Let cool for 15 minutes and then remove from pan to cool.
- Once cooled, enjoy or top with lemon glaze (recipe below!) and enjoy!
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I sat the cream cheese, butter and eggs out for about 20 minutes to allow them to get to room-temperature before mixing. This allowed them to whip really nicely! I also decided to add just a touch of lemon abstract. I know lemon pound cake is certainly a thing, but I wanted the cake to have just a hint without being overwhelmingly lemon-based. The lemon and vanilla ratio ended up being a nice combination!
Ingredients:
- 3 cups of fine sugar
- 5 large eggs
- 3 cups of all-purpose flour
- 1/4 cup buttermilk
- 8 oz. cream cheese
- 2 sticks of unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon of salt
Instructions:
- Preheat oven to 300 degrees and spray a tube pan with baking spray. I used this one!
- Beat the sugar, butter and cream cheese at medium speed with an electric stand mixer (we have this one) until fluffy - around 7 minutes.
- Beat in eggs one at a time.
- Add in vanilla, lemon, and buttermilk.
- In another bowl, whisk together flour and salt. Slowly mix into the batter. After all flour is in, scrape down sides and beat for another 2 - 3 minutes until smooth.
- Pour batter into pan. Bake for 1 hour and 20 minutes to an hour and a half. I used a toothpick to test the middle until it came back clean (1 hour and 20 minutes ended up being perfect for our oven).
- Let cool for 15 minutes and remove from pan to cool.
- Serve on its own or with strawberries and whipped cream for a strawberry shortcake! Enjoy!
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While I whipped up a grilled cheese to go on the side of mine, the soup is a perfect meal to serve on its own!
The Ingredients
- 1 lb. Yukon gold potatoes, chopped
- Chopped kale
- 1 yellow onion, diced
- 1 orange pepper, chopped
- 1 package of Jimmy Dean's Hot Sausage
- 3 cups chicken broth
- 2 cups water
- 2 cups heavy cream
- 2 tablespoons of cayenne pepper
- Sprinkling of red pepper flakes
- Dash of garlic
- 1 teaspoon of Italian seasoning
The Directions
- In pan, cook thoroughly sausage until browned
- While cooking, add in Italian seasoning
- Remove cooked sausage from pan and remove excess grease
- Put kale, onions, pepper, and potatoes (all chopped) into crock pot
- Add in water, heavy cream, and chicken broth
- Sprinkle in seasonings
- Add in cooked sausage and mix all together
- Cook on high for 4 hours or low for 8 - 10
- Enjoy!
When we have family gatherings during the holidays, my family pretty much always expects that I'll bring one of two things - brown rice (you can check out my Nonny's recipe here) or mashed potatoes. This year, I did add a breakfast casserole to my Thanksgiving repertoire, and I'll have to share that recipe that I got from a friend soon because that. thing. was. good.
I love mashed potatoes, so even though peeling potatoes is a bit time consuming, it's my go-to dish of choice. The peeling potatoes is honestly the worst part of this entire recipe because the rest you just throw in the mixer and blend. Voile - you have a delicious side dish that even your great- aunts will be asking for (this happened at Thanksgiving and made my day...)
Start to Finish Time: About 40 minutes
Ingredients:
5 pound bag of gold potatoes
6 oz sour cream
3/4 can of evaporated milk
4 oz cream cheese
1 stick of butter
Salt to taste
*Note: I didn't say this recipe was healthy...
Instructions:
- Peel potatoes and cut into smaller pieces (they will cook faster this way)
- Boil until soft (about 15 minutes)
- Add other ingredients and mix until smooth
We received a KitchenAid mixer from my grandparents as a wedding gift and I love this thing for mashed potatoes. I dump all of the ingredients into the mixing bowl, turn it on low and gently raise the speed until the potatoes are nice and creamy. It makes it so easy! Though a hand mixer works just as well, too.
You can also top your potatoes with garnishing of your choice! I opted for chives here but will sometimes add cheese or bacon and then pop in the oven until melted. If you are taking your dish to someone else's home, just warm in the oven if they need a little heating.
You can also top your potatoes with garnishing of your choice! I opted for chives here but will sometimes add cheese or bacon and then pop in the oven until melted. If you are taking your dish to someone else's home, just warm in the oven if they need a little heating.
*Another Note: The ingredients listed above are give and take. That's what I base my recipe off of but I'll add the evaporated milk slowly to see how creamy I want them to be. If my brother is around, he'll tell me add the rest of the cream cheese and probably the sour cream, too.
Our Vietri Old St. Nick plates are also one of my Christmastime favorites. We opted for dessert plates vs. an entire set of Christmas china and we mix and match with our other pieces, like these gold ruffle chargers that I always receive the most compliments on.
What's your go-to side dish for the holiday season? I always love hearing about a few favorites!
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There's just something about the warmer weather that makes me want to get in the kitchen - or outside - and cook a little more! I love a cookout, fresh veggies and fruits from a local farmer's market, and the longer daylight that gives me more motivation to cook instead of eat out. I am constantly looking for new recipes to try - Stephen jokes that I pin recipes that I will never cook, which is often times true - but I am aiming to cook and take my lunches more. I want to try all of these (the healthier ones in particular) over the next couple of months. And one that is really on my list? The Hawaiian BBQ Chicken Pizza. Yes, please.
Recipe Cards: Rifle Paper (similar)
I'm not sure if it's because I love tradition or if it's because I'm a Southerner, but I absolutely love recipe cards. There's something so timeless about a recipe card that can be passed down through generations. One thing I'm so glad I did before my grandmother passed away was ask her to hand write some of her favorite recipes. I knew there was a chance that I wouldn't be able to call her and ask, and I also knew she would eventually lose her ability to write, and so these cards are something I will treasure forever.
I don't consider myself a cook, but one thing I do enjoy making is mashed potatoes. Thanksgiving, Christmas, family dinner -- this is usually the dish I'm responsible for preparing. Mashed potatoes are pretty fool-proof, but I'd like to say that this recipe is something a little special. It's one that my grandmother started, my mom adapted from her, and I adapted from them both. Similar to a twice-baked potato, but in a mashed version, this is a recipe to try during the holidays.
Ingredients:
5 lb. bag of potatoes
1 can evaporated milk
6 oz. of cream cheese
1 cup sour cream
2 cups shredded cheese
½ cup butter
Salt and pepper to taste
Salt and pepper to taste
- Preheat oven to 350 degrees.
- Peel and chop potatoes into small pieces and boil for about 20 minutes or until tender.
- Place boiled potatoes, cream cheese, butter, evaporated milk, sour cream, and 1 cup of cheese into large mixing bowl. Mix until blended smooth. Add salt and pepper to taste.
- Layer potatoes into a glass casserole dish all are spread evenly.
- Sprinkle remaining cheese onto top of potatoes – add more if desired.
- Bake for 10 minutes or until cheese has melted.
- Serve and enjoy!
Breakfast is probably my favorite meal of the day, and I love finding a good recipe that keeps on giving. This breakfast casserole is so easy, and you can even prepare everything the night before, store it covered in the fridge, and pop it in the oven the next morning, which is what I did. Though I only made this for two people, it made more than a plenty, and could easily feed 6-8 people. It's great for brunches or even Christmas morning, and is even still delicious reheated in the microwave as well. Hope you enjoy!
Ingredients:
1 can crescent roll dough
12 eggs
2 cups of shredded cheese
3 cups of shredded hashbrowns
4 breakfast sausage links
1/4 cup milk
Directions:
- Preheat oven to 350 degrees.
- Cook sausage links until done and cut into small pieces. Place on paper towel to drain.
- Roll out crescent roll dough into greased casserole dish. Pinch together the perforations so the dough completely covers the bottom of the dish
- Spread hash browns evenly over the crescent roll dough
- In a bowl, beat eggs, add in milk, sausage, and 1/2 cup of the cheese and mix
- Spread the egg mixture over the hash browns
- *Optional: Cover the dish and store in the fridge overnight, if you are wanting to make ahead
- Bake in oven for 40-45 minutes, or until eggs are firm
- Remove casserole and sprinkle the remaining cheese on top
- Place back in oven for another 5 minutes or until the cheese is melted
- Enjoy!
Especially on a busy school or work day, it can be very tempting to swing by a fast food restaurant and pick up some delicious but not so healthy items -- I am the worst about that! Being from the South, I love caloric comfort food, like a big bowl of mashed potatoes or a greasy cheeseburger from Highway 55.
One thing I am really going to try to do once I move to my new apartment and start living on my own is plan out my meals. Of course, you have to splurge every once in awhile, but by planning out healthy and easy recipes (the crockpot can be your friend), you'll be much less tempted to stop in at the drive-thru.
I always peruse Pinterest to find delicious and fun meals. There are so many recipes that the options are endless. Though I have my fair share of saved recipes that are not on the healthy end, here are a few (some that I have already tried myself!) that will keep you eating guilt-free!
1. In a saute pan or skillet heat the olive oil and sesame oil over medium/medium-high heat.
2. Add green beans, stir to coat with oil.
3. Add all other ingredients, stir to coat beans well.
4. Continue to cook, stirring occasionally for 10-12 minutes. Be careful not to burn. Green beans should be slightly firm but not crunchy.
Option: I normally cook asparagus instead of peppers. While the sausage and potatoes are cooking, I cut up my asparagus and drizzle with olive oil. When there are 10 minutes left to the baking time, I take out the pan and add the asparagus, then cook for the remaining 10 minutes.
One thing I am really going to try to do once I move to my new apartment and start living on my own is plan out my meals. Of course, you have to splurge every once in awhile, but by planning out healthy and easy recipes (the crockpot can be your friend), you'll be much less tempted to stop in at the drive-thru.
I always peruse Pinterest to find delicious and fun meals. There are so many recipes that the options are endless. Though I have my fair share of saved recipes that are not on the healthy end, here are a few (some that I have already tried myself!) that will keep you eating guilt-free!
From "She Wears Many Hats:" Sauteed Green Beans
I can't wait to try this recipe. I absolutely love sauteed green beans -- healthy and delicious!
Ingredients:
1 tablespoon olive oil
2 tablespoons sesame oil
4 cups green beans, washed dried, ends snapped (~ 12 oz. in weight)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 teaspoon soy sauce
Instructions:1. In a saute pan or skillet heat the olive oil and sesame oil over medium/medium-high heat.
2. Add green beans, stir to coat with oil.
3. Add all other ingredients, stir to coat beans well.
4. Continue to cook, stirring occasionally for 10-12 minutes. Be careful not to burn. Green beans should be slightly firm but not crunchy.
Roasted Sausage and Potatoes
This is one of my go-to's! One of my best friends discovered this on Pinterest when we lived together in college and I've adapted it to include my favorite things. I definitely suggest this one!
This is one of my go-to's! One of my best friends discovered this on Pinterest when we lived together in college and I've adapted it to include my favorite things. I definitely suggest this one!
Ingredients:
2 large links of sausage
1.5 pounds (about 3 large) potatoes, russet or new
2 tablespoons olive oil
Cayenne Pepper
Optional:
Peppers or Asparagus
Instructions:
1. Heat oven to 375 degrees.
2. Cut links of sausage into thin slices
3. Cut potatoes (I leave the skin on) into small cubes or pieces
Option: Cut up peppers into slices.
4. Put the potatoes and sausage (and peppers if you choose) onto tin foil-covered pan (easy cleaning!)
5. Drizzle with the olive oil and cayenne pepper and mix until coated.
6. Bake in oven for 35-40 minutes or until potatoes are done.
Option: I normally cook asparagus instead of peppers. While the sausage and potatoes are cooking, I cut up my asparagus and drizzle with olive oil. When there are 10 minutes left to the baking time, I take out the pan and add the asparagus, then cook for the remaining 10 minutes.
From EatingWell.com -- Baked Parmesan Tomatoes
Can't wait to try this simple recipe. And it's only 91 calories!
Ingredients:
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil
Instructions:
1. Preheat oven to 450 degrees.
2. Place tomatoes cut-side up on a baking sheet.
3. Top with Parmesan, oregano, salt and pepper.
4. Drizzle with oil and bake until the tomatoes are tender (about 15 minutes)
Enjoy!
xoxo,
Zelle
Football season is virtually here! NCSU has their first home game next Saturday, Labor Day weekend. Even though I'm no longer in college, I still love football season.
Tailgating is a huge part of any Southern football game. Friends and family alike gather to spend time together and have a great time.
What's a tailgate without food? I came across a great recipe book, Seaboard to Sideboard Entertains from the Junior League of Wilmington, and it has an entire section dedicated to tailgating food and Carolina traditions! Here are a couple of my favorite recipes that are great not only for tailgating but for any party or fun dinner.
Sausage Bites
1 pound hot bulk pork sausage
1 and 1/2 cups shredded sharp Cheddar cheese
1 and 1/2 cups baking mix
Combine the sausage, cheese and baking mix in a large bowl and mix well. Shape into small balls and place on baking sheet. Bake in a preheated 350-degree oven for 15 minutes. Cool on a wire rack.
Serves about 24.
Buffalo Chicken Dip
1 and 1/2 pounds chicken breast, boiled and chopped
16 ounces cream cheese, softened
1 cup blue cheese salad dressing
3/4 cup hot pepper sauce
8 ounces sharp Cheddar cheese, shredded
Combine the chicken, cream cheese, salad dressing and hot sauce in a bowl and mix well. Spoon into a 9x13-inch baking dish. Sprinkle with the Cheddar cheese. Bake in a preheated 350-degree oven for 30 minutes. Serve with tortilla chips.
Serves 6 to 10.
Interested in any of these other great recipes? Let me know and I'll post some more!
Feel free to share any of your easy and fun tailgating recipes!
xoxo,
Zelle
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