Friday, July 21, 2017

Paula Deen Delicious Corn Casserole

1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 (8 oz) package corn muffin mix (jiffy)
1 to 1 1/2 cup cheddar cheese, shredded
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole. Bake at 350° for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

Best Cream Cheese Corn Casserole

    1 teaspoon oil
    1/2 cup chopped onion
    1/4 cup softened butter
    2 (3 ounce) packages cream cheese, softened
    1 (15 1/4 ounce) can whole kernel corn, drained
    1 (15 1/4 ounce) can creamed corn
    1 (4 ounce) can chopped green chilies
    1 (2 7/8 ounce) package French-fried onions, divided

    Preheat over to 350 degrees and grease an 8x8 inch baking dish.
    Heat oil in skillet over medium heat and sauté onions until translucent.
    In large bowl combine butter and cream cheese. Stir in corn, cream corn, chilies and onions. Pour into prepared dish.
    Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the french fried onions and sprinkle remaining onions on top. Bake 15 minutes longer.
    Serves 8
    (Note: easy and double recipe to cook in Crockpot)

Saturday, July 15, 2017

Best Pumpkin Cake

  • 1 box yellow cake mix
  • 1 - 15 oz. can pumpkin puree (not pumpkin pie mix)
  • 1 tsp pumpkin pie spice
  • 1 - 14 oz. can sweetened condensed milk
  • 8 oz. cool whip
  • ½ bag Heath Bits
  • jar of caramel sauce
  1. In a large bowl, mix together the cake mix, spice and pumpkin puree until a smooth batter forms.
  2. Pour batter into a greased 9x13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
  3. Remove cake from oven and let cool for about 10 minutes after baking.
  4. Using the end of a wooden spoon to poke holes all over the top of the cake.
  5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
  6. Refrigerate for 30 minutes.
  7. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn't think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
  8. Refrigerate for 3-4 hours, or overnight (best).
Serves: 12-15

Recipe from:

Friday, December 09, 2016

Christmas Kitchen Sink Cookies

These Christmas Kitchen Sink Cookies have so much going on >>> sweet + salty + chewy + crunchy. They’re fun and festive and awesomely delicious!

Yield: 5 dozen cookies


  • 1 c. unsalted butter, at room temperature
  • 1 c. sugar
  • 2/3 c. tightly packed brown sugar
  • 1 T. light corn syrup
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. freshly ground nutmeg
  • 1/2 c. mini chocolate chips
  • 3 oz. good quality white chocolate bar, chopped into 1/4" pieces, plus more for poking into the top of cookie dough
  • 1/2 c. dried cranberries, plus more for poking into the top of cookie dough
  • 1/2 c. old fashioned oats
  • 1/3 c. roughly chopped pistachio nuts, plus more for poking into the tops of cookie dough
  • 1 c. crushed thick rippled potato chips (aim for 1/4" to 1/2" pieces), plus more for poking into the top of cookie dough


In the bowl of a stand mixer, with the paddle attachment, cream together the butter, sugar, brown sugar, and corn syrup on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl and add the eggs and vanilla extract. Beat for another 7 to 8 minutes.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to bowl of stand mixer and mix on low speed just until the dough comes together. Do not over mix. Scrape down the sides of the bowl and then add chocolate chips, chopped white chocolate, cranberries, oats, and pistachios. Mix just until incorporated. Do not over mix. Add the crushed potato chips and gently fold them in with a rubber spatula. Place dough in refrigerator to chill for one hour.
Heat oven to 375°.
Using a teaspoon, drop chilled dough onto parchment paper lined baking sheets in smallish mounds. These cookies are on the smaller side - only about 1 generous tablespoon of dough per cookie. Do not try to smooth out the surface of the dough - leave it as rough looking as possible. If desired, poke in some additional mini chocolate chips, white chocolate, cranberries, pistachios, and potato chips into the tops of the dough. This will let the "kitchen sink" ingredients appear more obviously on the top of the cookie! Bake for about 11 minutes, or until cookies are golden brown at the edges. Let cookies cool on the baking sheet for a couple minutes before transferring them to a wire rack to cool completely.

This post is sponsored by the American Egg Board. I am happy to be partnering with them again this year, bringing you delicious recipes powered by eggs. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible!

Saturday, December 03, 2016

Cajun Jambalaya

1 tablespoons extra virgin olive oil...
1 1⁄2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1⁄2 green bell pepper, diced
1⁄2 red bell pepper, diced
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried oregano
1⁄4 teaspoon sweet paprika
1⁄2 teaspoon salt
1⁄4-1⁄2 teaspoon cayenne pepper (optional)
1 1⁄2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and devein
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

I add extra meat and season to taste  


Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Saturday, November 26, 2016

All-in-One Laundry Bombs

Laundry doesn't have to be a chore. Instead of lugging your detergent, stain stick, fabric softener, and your laundry to the washing machine, here's a homemade laundry bomb that does it all. You can pick up the basic ingredients at your local grocery store for a few dollars, making these little helpers seriously budget-friendly. Scent with your favorite essential oil for a personalized smell and you're ready to get washing.

What You'll Need:
  • Small mixing bowl
  • Grater
  • 1 1/2 cup washing soda
  • 1/2 cup Fels-Naptha
  • 2 tablespoons Epsom salts
  • 3 tablespoons hydrogen peroxide
  • 1/4 cup vinegar
  • 15-20 drops essential oil
  • Sheet pan
  • Parchment paper
  • Measuring spoons
  1. Grate the Fels-Naptha into the mixing bowl and add the washing soda and Epsom salts. Fels-Naptha is a laundry bar soap that does a great job of attacking stains and cleaning your laundry. The boost of all-natural washing soda softens water while washing clothes. And the Epsom salts cut down on static cling and also soften fabrics once clothes hit the dryer.

  1. Now add the hydrogen peroxide and give things a stir. Hydrogen peroxide naturally whitens clothes and keeps your colors fresh. Stir in the vinegar, which busts through stains while leaving clothes soft. Then scent with several drops of your favorite essential oil.

  1. Once everything's incorporated, the mixture should resemble wet sand and clump together when pressed. Cover a sheet pan with parchment paper and then use a rounded 1 tablespoon measuring spoon to scoop up the mixture, press against the side of bowl, then tap out onto the pan. Finish with a quick spritz of equal parts vinegar and water. Let set for eight hours before using.

  1. Your laundry bombs are ready to toss in the washing machine! Use one round for small loads and two when washing lots of laundry. You'll love how they refresh your clothing without all the extra cleaners!

Makes around 28 laundry bombs.

Wednesday, October 19, 2016

Peanut Butter Cups – Keto-Style Fat Bomb

If you like Reese' Peanut Butter Cups, you’ve got to try these.  They taste similar… except they’re 100% keto.  In fact, these qualify as “fat bombs” in the keto diet culture; they have a large amount of fat, intended to help you meet your daily fat intake macros.  .
peanut butter cup fat bomb

Basically, as long as I get to eat chocolate every day and lose weight, I’m not feeling very deprived.


  • 4 tbsp coconut oil (I have also made this with half coconut oil, half butter – it was also delicious)
  • 4 tbsp natural nut butter (chunky or creamy, peanut or almond butter, just no added sugars!)
  • 1.5 tbsp cream cheese
  • 1 tbsp sugar free vanilla syrup (Torani, Da Vinci, whatever – usually found in stores by the coffee)
  • 1 tsp cocoa powder
  • 1 Packet Keto/OS Chocolate -
  • sweetener to taste (I use Stevia)
Mix all the ingredients together in a microwaveable glass measuring cup. Makes it easy to pour into the molds
peanut butter cup fat bomb
Microwave in 30 second intervals, stirring between them, until ingredients are fully incorporated.
peanut butter cup fat bomb
Pour mixture into some sort of mold.  
peanut butter cup fat bomb
Place into the freezer to harden.
peanut butter cup fat bomb Store in freezer bags, plastic container or mason jars in the freezer. 
peanut butter cup fat bomb

 One dozen breaks down to this: