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When you are looking for a refreshing cocktail on a hot summer day this Strawberry Lemonade Vodka Cocktail will hit the spot. This cocktail is bursting with fresh strawberries and freshly squeezed lemonade with just the right amount of vodka to satisfy that adult thirst. Sometimes you have to bring the summer to the winter, so this cocktail can be enjoyed all year round. Bring the summer sunshine if you need it to the Fall or Winter with a pitcher of Strawberry Lemonade & Vodka. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Strawberry Lemonade Vodka Cocktail Strawberries- Fresh is always best but, you can use frozen strawberries Lemon Juice- Fresh squeezed lemon juice to create the lemonade Sugar- Granulated white sugar for sweetness Vodka- You choose your favorite I used Smirnoff Strawberries are pureed in a food processor or blender. ( slice several strawberries for garnish) Lemons Squeeze 3/4 cups of fresh lemon juice using a lemon squeezer or juicer ( Slice several lemons for garnish) Vodka Sugar & Water Add all ingredients to the pitcher mix until the sugar dissolves. Add strawberry slices place the pitcher in the refrigerator. Garnish glasses and serve. Bon Appetit, ENJOY!

Smoked Pork chops are the easiest meal I have ever fixed. It's a week night, kids got home work husband coming in from work. You pressed for time to get a good tasting fulfilling meal on the table. Smoked pork chops to the rescue. You could spice them up with a spice rub but, I like them brown just a bit on both sides, I pair them with string beans and fried corn or fried apples, a side of corn bread, biscuit, or a roll. Quick and easy dish to make a busy life simple. This dinner idea won't disappoint you at all. If you love cooked ham then you are going to love smoked pork chops. Find your favorite side, and make it a short, sweet, dinner. I have cooked these with scrambled eggs in the morning, they are a great protein to add to a brunch menu. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Smoked Pork Chops Smoked Pork Chops fully cooked pork chops makes this dinner idea quick, easy, and simple. Choose your sides dinner is done. Let's Cook! Smoked Pork Chops- quick and easy place in a cast iron frying pan with just a small amount of cooking oil. Brown on both sides. Add your starch and vegetable and dinner is served. Bon Appetit, ENJOY!

Fried white corn is one of my favorite side dishes my mom use to make either for dinner or on a Saturday or Sunday morning. That's when we would have the big breakfast. Mom had time to cook, and OH MY GOD! What a meal, I miss those days. As Edith Bunker would say " those were the days" White corn is sweet but, my mom would add a little sugar and sometimes she would create a roux and make cream corn. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Fried White Corn White Corn- Corn or the cob, frozen or canned corn can to used in the side dish. ( I used frozen corn in this recipe bacon- provide a smoky flavor to the dish and the oil to fry the corn in Salt & Black pepper add to taste Sugar is optional for sweetness Bacon- Cut bacon in cubes, and fry until golden and crispy. White Corn- Add in the white corn. If you are using fresh corn, clear the husk and silk. Rinse well. Using a bowl, place the corn in the middle of the bowl and cut downward. (Frozen or can you place the corn in the cast iron skillet with the bacon and grease. Salt, Pepper, & Sugar- Add salt and pepper to taste and a pinch of sugar and serve Bon Appetit, ENJOY!

I remember going to my aunt house in South Hill, Va. in the summer to help in the garden. Oh! how I hated going to the country. We could not sleep in on Saturday morning. When you got up the bed was made and the chores were completed before sunrise. Milk the cow, get the eggs from the hen house. Then everyone hit the garden. The sun so hot, I'm melting Aunt Em! Once that was done, I would follow my mom and aunt to the front porch sit on the porch swing and pick and snap the string beans for Sunday dinner. That was years ago, but the memory is like it was yesterday. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know! The name string beans are also called green beans. They are the edible fruits of the bean plant. The reason they are called string beans because of the fibrous string that runs along the length of the pod, this should be removed before eating. Especially, if you are cooking fresh string beans. Storing: Refrigerator- Once the string beans cool they can be stored in your fridge about 3-5 days. Signs of bad cooked beans is usually a sour smell and white liquid surrounding the string beans. Freezer- Strings beans and be stored in your freezer if properly stored up to three months. Make a habit of jotting down the date you froze the string beans on your zip lock bag. Frequently Asked Questions Can I use meat to flavor the string beans If you want the southern version of this dish you can add smoked turkey, smoke bacon, or ham hocks. That's taking back home when you add the meat. Can I cook this in a slow cooker? You can definitely slow cook the string beans, especially if you are using fresh string beans. Start the slow cooker on high and after an hour you can turn it down to low heat. Your string beans should be nice a tender. Ingredients String Beans and Potatoes String Beans- Fresh is always best but frozen string beans was used in this dish Potatoes- Russet potatoes was used but red potatoes will be great too Onion- provide sweetness to the dish Better than bouillon- vegetable broth is the best broth to season not only the string beans but the potatoes too. Salt and pepper to taste. Let's Cook! String Beans- Fresh is always best. If using fresh string beans, wash and snap the ends and break in half. Frozen should be ready to cook. Potatoes- Rinse the potatoes clean and cut in medium size cubes. Better than bouillon- Create the vegetable broth. In a saucepan add the potatoes and cook until they are almost tender Onions- chop the onions finely and add to the potato broth until tender. Add in the string beans salt and pepper to taste. Cook the string beans until tender and seasoned. Simmer another 10 minutes and serve. Bon Appetit, ENJOY!

Who doesn't love the sweet sour tomato taste of Ketchup on a cheeseburger or French fries? When you make your own to can make it spicy adding a chipotle pepper for a little heat. You are in control of how tangy, spicy or sweet your ketchup should be. You can probably find ketchup in 97 percent of U.S. refrigerator's and mostly in all barbecue sauce. It is an American favorite condiment. Ketchup enhances the flavor of any dish, whether it's a hotdogs, cheeseburger, French fries, Fried potatoes. Did You Know! Ketchup was completely tomato free. It comes from the Hokkien Chinese word, ke-tsiap, the name of a sauce derived from fermented fish. It is believed that the traders brought fish sauce from Vietnam to southeastern China. When the traders returned home they tried to replicate the fermented dark sauce. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions How long will homemade ketchup last in the fridge? Using proper storage, homemade ketchup can last up to 7 days in the fridge. Can I freeze homemade ketchup? When homemade ketchup is properly stored in an airtight container or freezer bag it can be stored up to six months. I would not store in a glass container it may explode in the freezer Ingredients Homemade Ketchup Tomato paste- the base to the ketchup Honey & Sugar- gives the ketchup a little sweetness White Vinegar- provides the acidity needed to balance the recipe Onion Powder- adds a sweet and savory flavor Garlic Powder- enrich the taste of the ketchup Water- balance the consistency of the ketchup Salt and Black Pepper- to enhance and brighten the flavors Let's Cook! Step 1. Combine all the ingredients in a saucepan. Step 2 Blend the ingredients over medium heat, stirring frequently for 20 minutes. Allow the Ketchup to cool. Refrigerate and serve when ready. Tip: Spice it add add one or two chipotle peppers in adobe sauce. Serve over favorite dish Bon Appetite, ENJOY!

Breakfast is the first meal of the day. What a great way to start your day with sausage egg and cheese casserole. Your whole meal all in one bowl. This dish can easily be turned into a family casserole by doubling the ingredients and baking in a large casserole dish. This recipe was design for a breakfast for two. I love breakfast food, and this is one of my favorite casserole dishes. You can easily switch out or add to the casserole different proteins or vegetables like ham, bacon, mushrooms, bell peppers, onions. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Can I make the casserole ahead of time? Yes you can make a breakfast casserole ahead of time but I would not place the bread crumbs on top until it is ready to go into the oven to bake. How long can I kept leftover casserole in the fridge? Left over breakfast casserole can be kept in the fridge when it is properly stored in an airtight container or zip lock bag for at least 3 days. Can I freeze leftover breakfast casserole after baking? Whenever you are freezing food always wait until it is completely cool. I suggest placing in an appropriate freezer zip lock bag. I would cut in squares and date the zip lock. Good for 3 months in the freezer. Ingredients Sausage Egg & Cheese Casserole Sausage- I prefer Sage sausage but any sausage or protein can be used in this recipe Eggs- the binder and one of the star ingredients to the casserole Evaporated Milk- makes the eggs lighter and fluffy Cheddar & Mozzarella Cheese- gives another level of flavor, this can be switched out to cheese of your choice Herb Bread Crumbs- is filled with spices, onion powder, and rosemary, it enhances the crust on the top of the casserole Salt & Black Pepper- always brighten and enhances the flavor of any dish Step 1. Preheat oven to 350° F and spray 2 ramekins dishes and set to the side. Cook sausage in a frying pan over medium heat. Step 2. Cook Sausage until it is evenly brown and broken into crumbs. Step 3. In a mixing bowl add the eggs, milk, cheese, salt and black pepper. Step 4. Whisk the egg mixture well. Step 5. Divide the mixture into the two ramekins Step 6. Divide the sausage evenly between the tow ramekins Step 7. Add the herb bread crumbs to the top of the casserole and bake for 25-30 minutes Ready to serve! Bon Appetit, Enjoy!

Mac & cheese baked without eggs. I had to try this dish for myself after talking to one of my good friends Jeannie. Jeannie does not use eggs in her mac & cheese dish. I have never cooked mac & cheese without eggs. So Jeannie this one is for you. I actually liked this recipe I created. Jeannie and I go way back. We are always talking about recipes on the phone whether it is the seven seafood for Christmas, or her different cooking gadgets she is not using. We don't agree on somethings but, we always end our conversations on a good note. This baked mac & cheese sauce recipe is thick and rich, filled with creamy béchamel cheese sauce. I love Gouda and Cheddar cheese to create my cheese sauce. The thick creamy sauce hugs the pasta with a burst of flavor. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know? When you are making a bechamel sauce use room temperature milk. It makes the sauce creamy and smooth. Cold milk tends to result in lumps in your sauce. Frequently Asked You What do I do if my cheese sauce is too thick? If your sauce is too thick, add a small amount of milk to thin it out to the right consistency. How can I make the cheese sauce thicker if it is watery If the cheese sauce is too loose or runny you can add cheese to thicken your sauce. Why did my cheese sauce taste grainy? Grainy cheese sauce is a result of the cheese sauce cooked on high temperature. Make sure you are making your roux 1:1 ratio, your milk is room temp, and your heat is not too high. Ingredients Creamy Mac & Cheese sauce 2 cups dry macaroni pasta 2 tbsp butter 2 tbsp all purpose flour 1 cup whole milk (room temp) 1/2 tsp salt 1 cup Gouda cheese shredded 1 cup Cheddar cheese shredded 2 stripes bacon Let's Cook! Step 1 Preheat the oven to 350° F (175°C) In a saucepan add 3 cups of water to a boil. Salt boiling water, stir in pasta; return to boiling. Boil for 9-11 minutes, stirring frequently, until al dente (firm, but tender). Drain. Step 2 Slowly add in milk. Whisk frequently allowing the sauce to begin to blend. Step 3 Next, add gouda and cheddar cheese. Lower the heat and, whisk and cheese melts. Step 4 Spray casserole dish or ramekins. Add most of the cheese sauce to the pasta allowing the cheese sauce to coat the pasta. Pour the mac & cheese sauce in baking dish. *(optional) Add another layer of shredded cheese, layer of cheese sauce and bacon to the top Bake in the oven for 30minutes or until bacon is crisp and the cheese is bubbling. Bon Appetit, ENJOY!

This recipe calls for leftover pulled pork to create a creamy and delicious dish that will have your mouth exploding with flavor. You can use the pulled pork and creamy mac & cheese recipe to create this dish. When my twins were younger, I was always looking for ways to cut corners for any meal. This dish is a great way to use leftovers to create a quick and easy meal on a busy night. What kid doesn't love mac & cheese. I know my twins still loves mac & cheese to this day as adults. Pairing it with the pull pork just seem like the perfect match. You could change out the pork with pull chicken. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Can you freeze Pulled Pork Mac & Cheese? When properly stored in an airtight container Pulled Pork Mac & Cheese can be stored in the freezer up to 3 months. How long can I store Pulled Pork Mac & Cheese in the fridge? Store the remaining pulled pork mac & cheese in an airtight container for 3-4 days. What is the best way to reheat Pulled Mac & Cheese? You can reheat this dish in the oven 350° F for about 15 to 20 minutes or until bubbling and warm. The Air Fryer is a good source to reheat 320°F for a small portion for 6 minutes. Ingredients Pulled Pork Mac & Cheese 4 cups Left over Pulled Pork 2 cups dry macaroni pasta 2 tbsp butter 2 tbsp all purpose flour 1 cup whole milk (room temp) 1/2 tsp salt 1 cup Gouda cheese shredded 1 cup Cheddar cheese shredded Let's Cook! Step 1 Preheat the oven to 350° F (175°C) In a saucepan add 3 cups of water to a boil. Salt boiling water, stir in pasta; return to boiling. Boil for 9-11 minutes, stirring frequently, until al dente (firm, but tender). Drain. Step 2 Slowly add in milk. Whisk frequently allowing the sauce to begin to blend. Step 3 Next, add gouda and cheddar cheese. Lower the heat and, whisk and cheese melts. Step 4 Spray the Ramekins and add the left over pulled pork. Mix the pasta in the cheese sauce and pour over the pulled pork Step 5 Place the Ramekins on a cookie sheet with a rack. Bake in the oven for 30-35 minutes. Time to eat! Bon Appetit, ENJOY!

Southern corn pudding takes me back to my childhood. My mom cooked this on any given Sunday. Sunday dinner was practically cooked prior to church. When church was over, I couldn't wait for Sunday dessert corn pudding, rice pudding, bread pudding, or the yellow cake with chocolate icing. I would always lick the bowl when she made those cakes. My moms recipe is made with canned corn and creamed corn, mixed with sugar, butter, eggs, vanilla extract, and milk. If she didn't have that cream corn she would make a slurry with flour and water to create that creamy custard. It is a simple and easy dessert dish but delicious and satisfying to the tummy. When making this dish, you want the right consistency. The kernels should be soft but not mushy and the custard should be creamy and decadent, melt in your mouth. You could add a touch of cinnamon for warmth. I know this is one of my good friend Tanya's favorite dish. She has asked me for this recipe before. I dragged my feet just a bit but this one is for you Tanya enjoy. *This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know? According to research I found corn pudding was introduced by the native Americans, but when the settlers added butter, milk and sugar to create the custard to the recipe. I am glad the recipe was discovered. Frequently Asked Questions Can I freeze corn pudding? Corn pudding can be store in the freezer in an airtight container up to 3 months. Wait until the corn pudding is completely cool to store. How long can you store corn pudding in the fridge? Always store food after it completely cools. Using an airtight container, corn pudding can be store up to 4-5 days. What is the best way to reheat corn pudding? If the corn pudding was stored in the freezer, place it in the refrigerator for 24 hours to completely thaw out. Place the corn pudding in the oven or microwave to reheat until it is warm throughout. If you store in the fridge you can go straight to the oven or microwave. Ingredients Southern Corn Pudding 1 can sweet kernel corn 1 stick soften butter 1 can cream corn 2 eggs 1/2 cup granulated sugar 1 tsp vanilla extract 1/2 tsp cinnamon (optional) 1 cup evaporated milk (or 1/2 cup heavy whipping cream) Slurry (optional for a creamy custard) Let's Cook! Step 1 Preheat the oven to 350°F In a mixing bowl cream together the soften butter and sugar, Step 2 Add in the 2 eggs and blend well. Step 3 Add in the evaporated milk and slurry to create a creamy custard. *If you are using heavy cream the slurry is not necessary. Step 4 Add in the vanilla extract and cinnamon. (Cinnamon is optional) Step 5 Drain the sweet kernel corn add to the mixture along with the cream corn. Blend well and pour into a casserole dish or you can make it personal and use Ramekins. Bake in an oven 350° F 40-45 minutes on until golden brown on top and firm in the middle. Bon Appetit, ENJOY!

It amazes me at the prices in the grocery store these days. I was picking up a few items in the grocery store, and I wanted something sweet but, didn't want to go home and pull out the flour, sugar, blah, blah, blah. I wanted instant gratification. I saw a Pecan Ring in the bakery section, but I was not willing to pay the price for that Pecan Ring. I thought to myself I can make that at home for less than that and keep that money in my pocket. Sometimes you can be that innovator and create the best dish with items leftover in your freezer, fridge, and pantry. So I went home and came up with my own version of a Pecan Ring. This recipe is so quick and easy and the warm buttery brown sugar and cinnamon nestled up in the nooks and crannies, of the dough, toasted pecans and golden plump raisins definitely satisfied the sweet tooth craving I was having. You can make this recipe your own if you don't like pecans use the walnuts, almonds, pistachios. You can omit the raisins or substitute with dried cranberries. This is a great dish for breakfast as a breakfast snack with a hot cup of java, mid-day snack, or late night sneak a piece before you go to bed goodness. * This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Do I have to use Parker House Rolls or can I substitute? You can use can biscuits or the can cinnamon rolls. I had left over frozen rolls. This is a quick and easy recipe but, you can also make your own dough. What's the best way to reheat the Pecan Ring? If you like your Pecan Ring warm you can zap it in the microwave for 10 seconds or air fryer 350°F for about 5 minutes or until warmed throughout. Ingredients Pecan Ring 1/4 cup granulated sugar 1/2 cup brown sugar 2 tsp cinnamon 1/2 cup melted butter 10 Parker House roll dough 1 Bundt pan non stick spray Let's Cook! Step 1 Preheat the oven to 350° F. Spray the Bundt pan with non stick spray and set it to the side. Mix all of the following ingredients into a mixing bowl melted butter, brown sugar, granulated sugar, and cinnamon. Step 2 Allow the Parker House rolls to thaw completely. Using 10 individual rolls, mix the 10 rolls together, twist the dough and place in the Bundt pan. Add the melted butter, brown sugar and cinnamon mixture to the dough. Step 3 Brush on melted butter and set in a warm area to allow to rise and double in size. Add on pecans and golden raisins Step 4 Bake in an oven at 350°F for 20-25 minutes or until golden brown. Allow the Pecan Ring to cool and drizzle glaze icing. Ready to serve. Bon Appetit, ENJOY!

Sweet potato casserole is one of my favorite side dishes. I first tried this dish at Ruth Chris Restaurant. My twins treated me to Mother's day dinner there. The entire meal was delicious. The sweet potato casserole reminded me of sweet potato pie without the crust and an extra layer of baked pecans in brown sugar crumble on top. This recipe adds a different twist to the dish with orange zest and warm cinnamon spice. This is a combination of candied yams and sweet potato pie. The creamy sweet potatoes paired with orange zest, warm cinnamon spice makes this dish rich, decadent and oh so satisfying to the taste buds. *This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions How long can I store sweet potato casserole in the fridge? Store the sweet potato casserole in an airtight container, and store in the fridge for 4-5 days. Can I freeze sweet potato casserole? Sweet potato casserole can be kept in a proper airtight container in the freezer up to 4 months. What is the best way to reheat sweet potato casserole? Sweet potato casserole can be reheated in the oven 350°F about 10-15 minutes or until warm throughout. If using the microwave reheat 45 seconds. If you are reheating from the freezer, allow the casserole dish to thaw in the refrigerator 24 hours and then reheat. Ingredients Sweet Potato Casserole Sweet Potato Mixture 2 large sweet potatoes 1/4 cup melted butter (unsalted) 2 eggs 1 cup sugar 1/2 cup light brown sugar 1/4 tsp salt 1 tsp vanilla extract 1 Tbsp orange zest 1 Tbsp cinnamon Crust Mixture 1 cup brown sugar 1/4 cup flour 1 cup chopped pecan ( you can substitute) 1/4 cup melted butter (unsalted) Let's Cook Step 1 Preheat the oven to 350°F. Wash and boil 2 large sweet potatoes until soft and tender. Allow the sweet potatoes to cool and peel. Mash the sweet potatoes with a potato masher. Add in granulated sugar, salt, cinnamon, orange zest, and light brown sugar. Step 2 Blend the mixture and add vanilla extract and melted butter. Set the mixture to the side. Step 3 In a small mixing bowl combine the brown sugar and flour. Step 4 Pour in the melted butter to the flour and brown sugar mixture and blend well. Pour the sweet potato mixture in a greased casserole dish, Sprinkle crust mixture evenly onto surface of sweet potato mixture. Bake in the oven at 350° F for 30 -35 minutes or until topping is crisp golden brown Allow the casserole to set for at least 30 minutes before serving. Bon Appetit, ENJOY!

Who doesn't love finger food? These egg rolls are filled with shaved rib eye steak, mushrooms, sweet & hot peppers, onions, and provolone cheese, carefully wrapped and fried to perfection. What a great idea for a game day snack or appetizer. If you like Steak & cheese sandwiches as much as I like Steak & cheese sandwiches , you're going to love these crispy goodness filled with great savory flavors. Pair this up with dipping sauce to get your tastebuds razzled. These egg rolls are filled with tender juicy ribeye steak, the banana peppers gives a pop of tang and the onions a touch of sweetness wrapped in the melted provolone cheese. The crisp crunch on the outside allows the juicy center to melt in your mouth. Although it is not traditional to add steak and cheese to an egg roll, this day and time everyone is changing the culinary world and almost anything goes. Best dish ever. This post may contain affiliate links. Please read our disclosure policy Jump To Recipe Frequently Asked Questions Can you reheat Philly cheesesteak egg rolls? you can reheat egg rolls in the oven. Place the egg rolls on a cookie sheet on top of aluminum foil in a preheated oven 350° F for 5 minutes turning them over half way. if they are not heated all the way through place back in the oven for another 2-4 minutes. Can you prepare cheesesteak egg rolls and freeze? Once the cheesesteak filling is cooked, allow the mixture to cool and assemble the egg rolls place them in a zip lock freezer bag date the bag and they will last up to 3 months. Do not allow them to thaw completely when you are ready to cook them. How do I cook frozen cheesesteak egg rolls? You can deep fry frozen egg rolls at 350° F for about 4 minutes on each side or bake them in the oven at 375° F for about 20 minutes. Make sure the turn the egg rolls to ensure they are heated throughout. Ingredients Philly Cheesesteak Egg Rolls Shaved Rib eye steak- is then well marbled and tender when cooked. Ribeye is the steak of choice for Philly cheesesteak. Provolone cheese- like all pulled curd cheese, is great for the recipe, and more intense in flavor Portabella mushrooms- optional of course, however; they are intensely meaty and savory, with loads of umami. Onions & garlic- give this dish a sweet and nutty flavor Sweet & Hot peppers- help provide a tangy zest, enhancing the steak Egg Roll- wraps the rich flavors together, giving that final hug of crispy goodness. Let's Cook! In a frying pan, sauté your diced onions in a little butter, salt, and black pepper to taste. (optional) toss in mushrooms and cook until tender. adding the sweet and hot pepper add a depth of flavor to the steak. last to the pan is the steak and the remaining seasonings. Garlic and onion powder. Cook until the meat is done. Time to assemble! If never folded an egg roll before? No worries, there's a great reference guide on the back of the egg roll wrappers. You typically find them in the produce section. placed two slices top with steak and begin to roll your egg roll. Using water or an egg wash to seal at the end. Allow the egg rolls to set up in the freezer for about 15 minutes before deep frying. Allow the oil to heat up to 350° F drop egg rolls, tossing with a spider strainer until they are golden brown and the cheese melts inside. (3-4 minutes) . Allow the egg rolls to rest and drain access grease on a baking sheet with a rack. Create a quick dipping sauce. Bon Appetit, ENJOY!