Category Archives: Food

A Down Home Country Meal


I’ve wanted to make a post of a typical country meal. And well, I decided to go ahead and make it. What’s included is Southern green beans, cream corn, and chicken and dumplings. I hope you like it! (The next time I make this all together, I’ll add some pictures. Adding 3 or 4 different pictures with different foods than what’s on here seems a bit much.)

Country Green Beans (Otherwise known as my KoKo’s green beans)

2 bags frozen green beans (or about 3 cans of normal cut or french style canned green beans)

Crisco Shortening


And, most importantly, BACON

Put some crisco in a skillet and let it melt down, add and cook the bacon. When that’s done, and the green beans and some pepper and cook until it’s nice and greasy and tender. A little over done doesn’t hurt.

Cream Corn

1 family sized bag of corn

Heavy whipping cream



Mix all at once and cook until done. (I tend to be pretty liberal with my use of the heavy whipping cream.) Use corn starch if you want to thicken it up a bit.

Tools you’ll need:

Crock pot or a 9*13 pan for the oven

Large pot (it honestly tastes fantastic with everything made in a cast iron dutch oven, but use this if you don’t have one)

Wooden spoon (it doesn’t leave a taste like metal and plastic spoons)

Cooking spray

Can opener


4.5 to 6 pound uncooked whole chicken (if you don’t have time to cook one, just pick up a rotisserie chicken at the store; it isn’t as good, but it’ll do)

Chicken stock

Can of cream of chicken

Heavy whipping cream (it’s in a carton)

Salt, black pepper, red cayenne pepper, onion powder, garlic powder, mexican chili powder, paprika, brown sugar (optional)

First, put the chicken in the crock pot or pan and season it with all of the spices listed above and rub it all in really good (I don’t like to list amounts, because people have different tastes), and then pour as much chicken stock in the crock pot or pan as it can hold. Make sure the gibblets and all that are removed. Next, add the spices again, but don’t rub it in. Cook the chicken in the crock pot on high for at least 6 hours (this is for a 4lb chicken, cook longer for a larger chicken) or in the oven at 450 for 15min and then reduce it to 350 and 20 min per pound (honestly the oven is my favorite way). Be sure to check to make sure it’s done all the way through. Then, take the chicken out and take out the bones and take off the skin. After you’ve done that, shred the remaining chicken and put it in a pot on the stove. Have the stove on a medium setting. Just throw out the bones and skin, you don’t need those. Add the cream of chicken and a little bit of salt and pepper. Then, add the juices from the crock pot (if you don’t like it soupy, just don’t pour all of the juices in there or pour all of it if you do) and add at least a cup of heavy whipping cream (you may add more as you’re cooking, I usually do).



2 cups all purpose flour

1/2 cup of milk (start with 1/2 cup and add more if needed; depending on the weather or climate you may need to add more)

1/4 to 1/2 cup Crisco Shortening

Mix all together and knead onto a flour surface no more than 12 times. (You are more than welcome to add flour if it’s too runny or more milk if it’s not runny enough.) Once it’s good and easy to move around without sticking, flatten out and cut into strips. Leave them out to harden a little bit before adding them to the pot with the rest of the ingredients. Cook until done.




3 Ingredient Country Biscuits


Do you know why I love country food? Generally speaking, not only does it taste awesome, but it’s simple. For instance, my KoKo’s biscuits. Everyone thought there was something special about her biscuits, and everyone also thought they were very complicated. Well, she told me her recipe, and as her only granddaughter, I’d like to have it so people can use it.


2 cups self-rising flour

3/4 cup of milk (start with 3/4 cup and add as needed, depending on the weather I sometimes add more)

1/4 to 1/2 cup of Crisco shortening

Preheat oven to 450. Mix all the ingredients together really well. If it’s a little sticky, that’s okay. Just add extra flour to the counter where you knead it at. Pour enough flour to coat the space on the counter where you will knead your dough, place your dough on top and dust some flour over it. Knead/fold no more than 12 times. Flatten it out with your hands (no need to dirty dishes further by using a rolling-pin) until it’s your desired thickness. Cut it with a biscuit cutter or, if you’re like me and keep forgetting to buy one at the store, just use a butter knife and cut is as closely as you can to a circle. Besides, I always enjoyed the fun shaped pieces that would come out growing up. Place them either in a cake pan or a cast iron pan. Bake them roughly 12 minutes or until they are turning a delicious brown on top. Cool and enjoy! I recommend topping them with some equal parts butter and Golden Eagle syrup. You know you have the right consistency when you run a biscuit half through it and about half of it gets lost.

If you have a difficult time in getting the flour to milk ratio correct, just take a spoon and make them drop biscuits instead. It works fine that way, too.

*Side note: I don’t post pictures of me making this stuff on purpose. One thing I learned from KoKo was that at some point you just have to trust yourself as a cook. My motto: As long as it tastes good and doesn’t kill ya, then it’s alright.

Below is a picture of my biscuits and some apple butter dipping sauce. I made the sauce accidentally one day when making fried apples. As soon as I figure out just what I did, I’ll post that recipe too.


One Pot Pasta


Yet another pasta recipe, I know. But it tastes pretty good and is fairly simple to make. I hope you enjoy it!


1 pound of spaghetti (or whatever pasta you like)

12.8oz smoked sausage (NOT LINKS) I normally use the jalapeno flavor

1 onion diced or sliced

3 pieces of garlic

3 cups of grape tomato halves

1 to 2 cups of basil leaves


Salt and Pepper to taste

Add five cups of water and bring to a boil. Add every ingredient to a pot. Cook until the pasta is done and water is gone. (You may need to add water during the process.)



Rotisserie Style Chicken


This is a melt in your mouth chicken recipe of mine. I kind of came up with it after not really finding a recipe that I wanted. You can either cook it in the oven or in the crock pot. The only differences are that the crock pot take longer and you do not need to worry about basting in the crock pot. I hope you like it!


4 or 5 pound whole chicken



Garlic Salt

Garlic Powder

Onion Powder

Cayenne Pepper

Mexican Chili Powder

Chicken Stock

Chicken Bullion Cubes

Lemon Pepper

Brown Sugar (optional-use if you like it a bit sweet)

If you’re using an oven, pre-heat to 375 degrees. For a crock pot, have it set on high. Rub your desired amount of spices all over the chicken. Set in 4 chicken bullion cubes and then pour half the container of chicken stock over it. Add all spices again (just a little bit of lemon pepper this time, if any) and pour the rest of the chicken stock over the chicken. For the oven – pour juices over it every 30 minutes and cook for about 2 hours. For the crock pot – leave it on high until the skin is a little bit burnt (usually around 7 hours, depending on the weight of the chicken).


Baked Spaghetti (So Much Cheese!!!)


Now this cheese-filled deliciousness feeds SO many people. We had 4 adults and 2 kids eat out of it with multiple portions and it barely dented it. This is a great recipe for family gatherings and it is so easy to make. You can pair it with regular meat sauce or alfredo sauce, both recipes can be found in my food folder.


9×13 pan (DO NOT go smaller than this)

24 oz spaghetti (or whatever pasta you want)

32 oz mozzarella cheese

8 oz ricotta cheese

8 oz sour cream

1 and 1/4 cups half-and-half

1/2 cup grated parmesan cheese

2 tsp Italian seasoning

1 tsp dried basil leaves (optional)

1 tsp pepper

1 tsp minced garlic

2 tsp salt

Pre-heat oven to 350 degrees. Cook the pasta to how you like it. While the pasta is cooking, stir together sour cream, ricotta cheese, half-and-half, mozzarella, italian seasoning, pepper, minced garlic, salt, and half of the parmesan cheese. Add spaghetti noodles and stir until well coated. Pour mixture into a pan that is lightly greased with cooking spray. Top the spaghetti with the remaining parmesan cheese (you can add whatever shredded cheese you want to as well at this time), and cover with foil. Bake for 30 minutes and it’s done.


Alfredo Sauce-True Comfort Food


Bread dipped in alfredo sauce is the definition of comfort food. Below is a recipe that I tweaked when I was looking for a copycat Olive Garden recipe. However, I have to say that my alfredo sauce is so much better than Olive Garden’s version.

Sauce pan

Wooden spoon

2 sticks of butter

2 tbsp minced garlic

2 pints (4 cups) of heavy cream

2 cups fresh parmesan cheese

4 tbsp cream cheese

Salt and White Pepper (season to taste)

Basil leaves (optional-fresh or dried)

In a sauce pan over medium heat, melt butter and add garlic, cook until the butter is melted. Next, add in heavy cream and cream cheese and heat until bubbling, but don’t boil. Add in parmesan cheese and mix until the cheese melts. Stir in the salt and pepper, and it’s done.

Note: I tend to make this with my baked spaghetti recipe, also some awesome comfort food.

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Strawberry Jell-o Marzipan


Recently I decided to look up a recipe for a dessert my grandma used to make. Although mine are definitely not as pretty, they taste just the same. (And we all know that taste is what counts anyways.) Obviously I found the recipe, and it’s listed below. I hope you like it!



Plastic wrap

Ziploc bag

2 3oz boxes of strawberry jell-o

1 cup of shredded coconut

1 cup of crushed or chopped pecans (I recommend crushed if you, like me, don’t have a food processor)

3/4 cup sweetened condensed milk

1/2 cup slivered almonds

A few drops of green food coloring


Take 2 tablespoons worth of the jell-o mix and set aside. Mix the rest of the jell-o, coconut, pecans, and milk with a food processor, blender, or even just your hands. Once mixed, cover the bowl very tightly with plastic wrap and refrigerate for at least an hour. While that’s doing it’s thing, put the almonds and few drops of food coloring in a ziploc bag and shake it up. Voila! We have our stems. When the mixture is done cooling, have some kind of pan lined with parchment paper (preferably) and have the extra jell-o powder in a little bowl. Take some of the mixture and roll it into a strawberry shape. Next, roll the strawberry in the jell-o powder. Then stick the stem in and set aside. Repeat until the mixture is gone. Refrigerate or freeze in an airtight container.