Wednesday, April 11, 2018

Chocolate Depression Cake


Chocolate Depression Cake - this recipe originates from the Great Depression, when certain every day items were scarce, and butter in particular was a luxury. Also known as a Crazy Cake or Wacky Cake, it’s egg-free and dairy free for those with allergy issues, and Vegan friendly.

Makayla Perez getting ready to enjoy her piece of Chocolate Depression Cake
I originally made this cake for a staff member of my husband's who is vegan. She and her children were thrilled with the cake, as is evidenced by the photos. My husband and his other non-vegan staff members also tried it, and it was huge hit with everyone.

This cake is the perfect after-school snack cake, so easy to make and super-yummy! Even kids could make this, it's so simple to do!

Moist, tender, full of chocolatey goodness without butter, eggs or milk. Who knew?

 Laylanie Perez and her piece of Chocolate Depression Cake
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Thursday, April 5, 2018

Deconstructed Egg Rolls


Deconstructed Egg Rolls ... say what? All the flavors of an egg roll without the work. Simply cook this up in one pan, serve and eat. It couldn't be any easier or tastier.

Chop or shred the veggies (or save yourself time and buy shredded cabbage and matchstick carrots), brown the ground beef (pork, chicken or turkey), add the spices, soy sauce and a cup of water and 20 minutes later your have dinner. Quick, easy and delicious.

Feel free to adjust seasonings to your taste, and add any veggies you like. Bean sprouts or fresh green peas would be great added toward the end of cooking time.

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Wednesday, March 28, 2018

Amish-Style Macaroni Salad


This is the BEST Amish-Style Macaroni Salad EVER! I have tried for a long time to make an Amish-Style Macaroni Salad with the best blend of sweet and tart, and this does it.

The dressing is perfect. It's an awesome blend of creamy, sweet and tangy, and you'll never believe what the secret ingredient is ... seriously. When you find out you'll be surprised, maybe doubtful, and possibly even have an "ah ha" moment ... for real.

I mean seriously, what has taken me so long, and where has this been all my life? I could NOT believe it could be so simple ... should I tell you?

Three words ... sweetened condensed milk. Yes, you read that right ... sweetened condensed milk. What could be easier? It's thick, creamy, sweet and works amazingly well with the mayonnaise, vinegar, salt and pepper. Just wait until you try it, you'll be surprised too.

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Monday, March 26, 2018

Rustic Dutch Oven Bread


I just love rustic breads; their crusty exterior and light, chewy, full of nooks and crannies begging for some real butter to be spread on top of every slice.

Dutch ovens are an awesome way to bake a large loaf of rustic bread to be enjoyed with soups, stews, warm slathered with butter, toasted with jam, or used in hearty sandwiches.

No overnight rising required. This bread rises and bakes in the same day with just 4 ingredients: flour, salt, water, yeast! That's it! Yes, it does still take a few hours to make; there's just no way around that, but during the rising times, you can be doing something else, and then you'll be able to enjoy this rustic artisan dutch oven bread for supper.

Pass the butter please!

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Monday, March 19, 2018

Corned Beef Hash


Corned Beef! I really love corned beef and we have it at least once every year for St. Patrick's Day, cooked with cabbage, potatoes, onions and carrots my family calls a New England Boiled Dinner.

I have never really figured out why we don't have it more often, because we all love it, but one thing leads to another, and the next thing I know another year has gone by ... isn't it funny how that happens?

Anyway, when we have corned beef that one time every year, I almost always make two. That way I have an extra one to slice for Reuben's or this awesome Corned Beef Hash.

This is a great weekend breakfast treat, and a good one to enjoy for Sunday brunch. Served with a fried egg over top, or scrambled eggs on the side with biscuits, jam and jelly, it's hearty and delicious.

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Thursday, March 15, 2018

Chocolate Cinnamon Whisky Cake


Chocolate Cinnamon Whisky Cake, let that sink in just a minute. Oh my goodness! Dark, decadent, delicious, rich and moist, it is an amazing cake. This cake received amazing reviews from all my taste testers! It's definitely a "keeper" recipe in our house.

The coffee, black pepper, cloves, and chocolate work well together, then the cinnamon whisky compliments those flavors, elevating it all to a whole new level.

This deeply rich and moist chocolate cake makes it an excellent choice to serve to guests, or simply enjoy with your family.

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Monday, March 12, 2018

French Onion Soup Meatballs


My friend, Alice, from Ally's Kitchen, is totally my inspiration for this dish. She recently posted her French Onion Lamb Meatballs, and that got me thinking, what if I made meatballs with ground beef, and added French Onion Soup and cheese to it? Hmmmm?

And so the adventure began! Grass fed beef, some seasonings, French Onion soup, lots of cheese and voila' a new recipe was born. It's delicious, it's cheesy, it's everything I hoped it would be. Better yet, it's quick and easy; simple enough for a weeknight meal, but worthy of serving to guests as well.

Serve it over slices of toasted crusty bread for a take on baked French Onion soup, or top it on noodles, rice or mashed potatoes; the possibilities are endless.

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Thursday, March 8, 2018

One Pan Roasted Asparagus, Potatoes and Smoked Sausage


Asparagus is my favorite Spring vegetable and guilty pleasure. I love it steamed, grilled, roasted, in Pickled Asparagus, or Asparagus and Tomato Pasta SaladHowever it's prepared I love it. So much so I even Freeze Asparagus for use later in the year. See, I'm addicted to it!

It should come as no surprise to you then when asparagus is fresh and in season here in South Carolina, I stock up on it. I love purchasing it directly from Monetta Asparagus Farm, or at my local farmers markets. So fresh the stalks just snap! It's delicious.

I also really, really love easy, one dish meals, and this one is every bit easy! One dish, a few ingredients, and you have an awesome dinner for yourself and your family.

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Thursday, February 15, 2018

Southern Potlikker Soup


Potlikker is the delicious, highly concentrated, vitamin-filled soup that develops as sturdy, leafy greens simmer in well-seasoned cooking liquid. Or, as one connoisseur put it, “Potlikker is the residue that remains from the commingling, heating, and evaporation - anyway, it is in the bottom of the pot.” (source:

This Potlikker Soup is nutritious and delicious, as this one time Yankee gal was soon to discover. I was very fortunate to be able to use some local heirloom collards from the Bradford family, which are naturally sweet and tender, so much so I have used them raw in my Bradford Collard Slaw and Bradford Collard Salad w/ Peanut Vinaigrette.

You can use any, preferably organic, collard greens you can find. It's best if you find them at a local farm or farmers market, since those will be the freshest, but grocery store organic collards will work.

Be sure to serve this Southern Potlikker Soup with some nice cornbread to sop up all the liquid. It's so darn delicious you won't want to miss a single drop!

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Sunday, February 11, 2018

Bradford Collard Salad w/ Peanut Vinaigrette


The end of 2017 was the first time Bradford collards were sold outside the family in generations of cultivation. Quickly after their release to the public, they became very much in demand, becoming prized possessions in many chef's kitchens all around the state. I'm so happy I'm one of the lucky ones who've been able to try these tender, sweet and delicious collards. Thanks Bradford Family!

First I used them in a collard slaw and now this delicious collard salad. Who would have ever guessed collards could be so tender you could eat them raw? I know I never would have until now.

Fresh heirloom Bradford Collards and Carolina African Runner Peanut Vinaigrette is just a match made in heaven. Here collard greens are served fresh and raw, dressed with the peanut vinaigrette, topped with carrot ribbons, and garnished with farm fresh hard boiled egg quarters.

Serve this salad with a side of Anson Mills Black Skillet Cornbread, and you have an awesome lunch or main meal side dish; so delicious and satisfying.

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Tuesday, February 6, 2018

Bradford Collard Slaw


Organically grown Heirloom Bradford Collards are like no other I have ever tasted. The collards are sweet and the stems tender. You can literally wash them up, trim the stem pieces a bit, and use them all in any dish; stir fried, steamed, in wraps, in salads or as this delicious Bradford Collard Slaw.

This amazing heirloom landrace crop has been grown by the Bradford family for more than 100 years, but was released to the public for the first time this year. As soon as I heard from owner, Nat Bradford, they were available, I was madly waving my hand in the air, me, me, me, me!!

Finally I was able to get some of these beauties this past weekend, and making this Bradford Collard Slaw was first on my list of ways I wanted to use them in recipes.

Just wait until you taste it. Sweet and tangy from the brine, this Bradford Collard Slaw is delicious served cold or at room temperature.

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Wednesday, January 31, 2018

Roasted Shredded Brussels Sprouts


I love Brussels Sprouts! Since we try to "eat the seasons," and they are only fresh and local in the fall and winter here, I buy them quite often during that time from a local farm or farmers market and enjoy them a multitude of ways.

The other day I saw a recipe for a shredded Brussels Sprouts salad, so that got me thinking of trying to shred some to roast. I played around with a few ideas, and finally settled on this recipe.

The Brussels Sprouts cooked this way are wonderful; the little crispy edges of the sprouts and the diced onion just go so well together. Topping them with the toasted pecans and crumbled bacon just pushed it over the top and the maple balsamic vinegar adds just the right touch of sweet and tart. It's delicious!

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Tuesday, January 30, 2018

Frog Balls {Pickled Brussels Sprouts}


Before you laugh out loud, don't discount these amazing Frog Balls {Pickled Brussels Sprouts} until you taste them! I mean, come on, the name has to make you laugh just as it did me. To be honest, I made them the first time just because of the name!

You're going to want to add these to your pickling projects. Buy the freshest Brussels Sprouts you can while they are in season, preferably from a farm or farmers market, and make some of these delicious frog balls. So yummy, they taste very much like Bread & Butter pickles; sweet with a touch of tart, perfect on a relish tray, and excellent with Bloody Mary's.

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Monday, January 29, 2018

Lemon Blueberry Pound Cake


There's just something about lemons and blueberries! They go so well together when the little tartness of the lemons mix with the sweet blueberries; it's like a match made in heaven.

During blueberry season, I always buy up some of the freshest blueberries I can find at the farmers market. Sweet, delicious, burst in your mouth blueberries. I like to flash freeze some and place them in food saver bags for use throughout the year.

There are so many things you can make with blueberries; top them on pancakes or waffles, bake them in muffins, make your own blueberry pie filling, top them on cheesecake, make blueberry turnovers, no bake blueberry cheesecake parfaits, blueberry coffee cake, cobbler, and even blueberry balsamic barbecue sauce. So many choices!

This is a wonderful spring and summer cake, but I chose to make it on a dreary rainy day in January. Oh my goodness, talk about lifting your spirits and bringing some sunshine in on an otherwise yucky day, it was fantastic.

Just the right amount of sweetness, with a little hint of tartness from the lemon, this is one delicious cake to serve as a dessert, or even enjoy a slice with coffee for breakfast!

Original recipe adapted from Real Housemoms

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