CROCK POT PEPPER STEAK

 I’m going to show you another quick technique to create the Pepper Steak dish in the Instant Pot. Because I didn’t have to hang over the burner while the beef cooked in my Instant Pot, I was able to finish cleaning up the kitchen.

Ingredients

16 oz of beef stew meat.

2 of each bell peppers.

1 vegetable oil.

3 tbsp. Of worcestershire sauce.

1 tsp of minced garlic.

1 can of beef broth.

1 can of stewed tomatoes.

1 season salt.

1 all-purpose flour.

How To Make CROCK POT PEPPER STEAK:

In a large bowl, mix together the flour and season salt then coat the meat in the mixture.

In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown.

Remove the meat and peppers from the skillet to a lined slow cooker leaving the grease behind.

In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil.

Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker.

Cook cover on low for 8 hours.

Simple, easy and rich of flavors! This slow cooked pepper steak is so delicious. It doesn’t hurt to change our style for time to another! Let me know if you love it.

Creamsicle Orange Fluff

 This is a take on the classic Creamsicle orange fluff of years gone by. As children, we all begged for this dessert. It really did taste just like an orange creamsicle, right off the ice cream truck. There are only a few ingredients needed for the dessert. However, there are a few steps that have to be done in order to make this come out properly. Do not shy away, it really is not that bad.

Ingredients

1 box Orange jello

1 box instant vanilla cheesecake pudding mix

1 cup boiling water

½ cup cold water

8 ounces Cool Whip

1 small can of mandarin oranges

1 cup pastel colored miniature marshmallows

How To Make Creamsicle Orange Fluff

FIRST STEP:

In a large bowl, add the boiling water and the orange flavored jello

Whisk until it is completely dissolved

SECOND STEP:

Add the cold water to the bowl

Chill for 20 minutes, until thickened

THIRD STEP:

Add the pudding mix to the bowl and whisk until combined

Chill for 20 minutes until it is thickened.

FOURTH STEP:

To this large bowl add the Cool Whip, oranges and the marshmallows

Fold to mix together

FIFTH STEP:

Chill 1 to 2 hours

When ready to serve, garnish with oranges, marshmallows(optional) and one or two mint leaves

Enjoy!

Slow Cooker Cracker Barrel Fried Apples

 Slow Cooker Cracker Barrel Fried Apples:

Step into a world of comforting flavors with Slow Cooker Cracker Barrel Fried Apples, a dish that’s as easy to make as it is delightful to eat. This recipe captures the essence of Southern cooking without the fuss, using a slow cooker to soften the apples to perfection while infusing them with sweet and spicy notes. Ideal for a cozy dessert or a side dish that pairs wonderfully with pork chops or breakfast items, these fried apples are a guaranteed hit for any occasion.

Preparation time: 15 minutes

Cooking time: 3 hours 15 minutes

Serving: 6 servings

Equipment: Slow cooker

This dish is a fabulous way to enjoy a classic comfort food with minimal fuss, making it a favorite for family gatherings or a simple weekend treat.

Ingredients:

6 large Granny Smith apples, peeled, cored, and sliced

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter, melted

1/4 cup water

1 tablespoon cornstarch

1 tablespoon lemon juice

Directions:

Prepare the Apples: Place the sliced apples into the slow cooker.

Mix the Seasoning: In a bowl, mix together granulated sugar, brown sugar, cinnamon, and nutmeg. Sprinkle this mixture over the apples in the slow cooker.

Add Liquids: Drizzle the melted butter and water over the apples. Stir gently to ensure all slices are evenly coated.

Slow Cook: Cover the slow cooker and set to cook on low for 3 hours, or until the apples are tender but not mushy.

Thicken the Sauce: Mix cornstarch with lemon juice in a small bowl until smooth. Pour this into the slow cooker, stirring well. Increase the heat to high and cook for another 10-15 minutes, or until the sauce thickens.

Serve and Enjoy: Serve the fried apples warm. They are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

The Perfect Blend of Simple and Delicious

These Slow Cooker Cracker Barrel Fried Apples offer a comforting taste with every spoonful, making any meal feel like a special occasion. Enjoy the ease of this slow cooker recipe and the delicious results that are sure to please everyone at your table. Whether as a side or a dessert, these apples are a versatile addition to your culinary repertoire.

Peanut Butter Lunch Lady Bars

 

Peanut Butter Lunch Lady  Bars Recipe 

Craving a nostalgic school cafeteria treat? These soft, chewy Peanut Butter Lunch Lady Cookie Bars are rich, sweet, and topped with a creamy peanut butter frosting. Perfect for potlucks, bake sales, or anytime you're in the mood for a classic dessert bar!

---

  Why You'll Love These Peanut Butter Bars

Soft and chewy cookie texture

Rich peanut butter flavor in both the bar and frosting

Easy to make in one pan – perfect for sharing

Inspired by the classic lunch lady peanut butter bars from school cafeterias

---

  Ingredients

For the Cookie Bars:

2 cups all-purpose flour

2 cups granulated sugar

1½ cups creamy peanut butter

3 sticks (1½ cups) unsalted butter

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon salt

2 eggs

½ cup milk

For the Peanut Butter Frosting:

½ cup (1 stick) unsalted butter, melted

½ cup creamy peanut butter, melted

½ cup milk

4 cups powdered sugar

---

  Instructions

Step 1: Preheat and Prep

Preheat your oven to 400°F (204°C). Lightly grease a cookie sheet or jelly roll pan.

Step 2: Combine Dry Ingredients

In a large bowl, mix together:

2 cups flour

2 cups sugar

1 tsp baking soda

1 tsp salt

Set aside.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk:

2 eggs

½ cup milk

1 tsp vanilla extract

Set aside.

Step 4: Melt Butter & Peanut Butter

In a saucepan or microwave-safe bowl, melt:

3 sticks butter

1½ cups peanut butter

Stir until smooth, then add to the dry ingredients. Mix well, then incorporate the egg mixture.

Step 5: Bake the Bars

Spread the batter evenly into the greased cookie sheet.

Bake for 20 minutes, or until golden and set.

Allow to cool completely before frosting.

---

  Make the Peanut Butter Frosting

In a bowl, combine:

½ cup melted butter

½ cup melted peanut butter

½ cup milk

4 cups powdered sugar

Mix until smooth and creamy. Spread over cooled bars evenly.

---

  Let the Frosting Set

Allow the frosting to set completely before cutting into squares.

Serve and enjoy these irresistible Peanut Butter Lunch Lady Cookie Bars!

---

  Tips for Best Results

Use creamy peanut butter (not natural) for the smoothest textu

re.

Let the bars cool completely before frosting to avoid melting.

Store in an airtight container at room temperature for up to 4 days.

Cheesy Baked Squash Rounds

 

Cheesy Baked Squash Rounds Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Category: Side Dish

Cuisine: American

Keywords: baked squash, cheesy squash, yellow squash recipe, vegetable side dish

Ingredients:

2 medium-sized yellow squash, sliced into ¼-inch rounds

1 cup shredded cheddar cheese

¼ cup grated Parmesan cheese

¼ cup breadcrumbs (plain or seasoned)

2 tablespoons olive oil

Salt and pepper to taste

Optional: garlic powder, paprika, or Italian seasoning for extra flavor

---

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. Prepare the squash:

Wash and dry the yellow squash. Cut into ¼-inch thick rounds and place them in a large bowl.

3. Season the squash:

Drizzle the squash slices with olive oil. Add salt, pepper, and any optional seasonings like garlic powder or paprika. Toss until evenly coated.

4. Arrange on baking sheet:

Lay the seasoned squash rounds in a single layer on the prepared baking sheet. Avoid overlapping for even baking.

5. Add the cheesy topping:

In a small bowl, mix the shredded cheddar, grated Parmesan, and breadcrumbs. Spoon a small amount of the mixture onto each squash round, pressing lightly so it adheres.

6. Bake:

Bake in the preheated oven for 18–22 minutes, or until the cheese is bubbly and golden brown and the squash is tender.

7. Serve:

Remove from oven and let cool for a couple of minutes. Serve warm as a side dish or snack.

---

Tips for Best Results:

Use freshly shredded cheese for better melting and flavor.

For a crispier top, broil for the last 1–2 minutes—but watch closely to avoid burning.

Try different cheeses like mozzarella, Monterey Jack, or a blend for variety.

This recipe works well with zucchini too.

---

Why You’ll Love These Cheesy Baked Squash Rounds

This easy baked squash recipe is a crowd-pleaser—crispy on the edges, cheesy on top, and perfectly seasoned. It’s a low-effort, high-reward 

side dish ideal for weeknight dinners, potlucks, or a healthier game-day snack.

Oklahoma Nut Candy

 Oklahoma Nut Candy: A Southern Treat Full of Tradition and Crunch

Oklahoma Nut Candy is a beloved Southern delicacy that combines rich history with irresistible flavor. Often passed down through generations, this treat is especially popular during the holiday season but is enjoyed year-round by those who appreciate its sweet, nutty goodness.

---

  What is Oklahoma Nut Candy?

At its heart, Oklahoma Nut Candy is a simple, old-fashioned candy made primarily of:

Sugar

Milk (or cream)

Butter

Vanilla

A generous mix of nuts, usually pecans or walnuts

The texture is somewhere between fudge and praline: creamy and melt-in-your-mouth, but packed with the satisfying crunch of roasted nuts. It’s typically cut into squares or dropped by spoonfuls onto wax paper.

---

  Traditional Ingredients

Though recipes vary slightly from family to family, a traditional Oklahoma Nut Candy might include:

2 cups granulated sugar

1 cup heavy cream or evaporated milk

2 tablespoons butter

1 teaspoon vanilla extract

2 cups chopped pecans or walnuts (or a mix of both)

---

  How It's Made

The process is similar to making fudge:

1. Cook the sugar and cream over medium heat until it reaches the soft-ball stage (around 235°F / 112°C).

2. Remove from heat, stir in butter and vanilla.

3. Fold in the nuts until fully coated.

4. Drop by spoonfuls onto wax paper or pour into a greased dish to cool and cut into squares.

Patience is key—the candy must be stirred just enough to get the perfect creamy consistency without becoming grainy.

---

 A Candy with Heritage

Oklahoma Nut Candy is more than just a dessert; it’s a piece of cultural heritage. You’ll often find it at church gatherings, family reunions, and small-town festivals across Oklahoma and the South. It represents hospitality, tradition, and the simple joy of home cooking.

Many families consider it a “grandma recipe,” lovingly prepared during the holidays and shared in decorative tins with neighbors and friends.

---

 Tips for Gifting or Storing

Wrap pieces in wax paper or place them in candy boxes for easy gifting.

Store in an airtight container at room temperature for up to 2 weeks.

Refrigerate if you want to keep it longer, but let it come to room temp before serving for the best texture.

---

  Why You'll Love It

Whether you're a fan of old-fashioned sweets or just discovering Southern confections, Oklahoma Nut Candy offers:

A nostalgic flavor

A perfect balance of creamy and crunchy

A simple recipe with pantry staples

It’s a hu

mble candy with a rich story—and once you taste it, it’s easy to see why it’s a Southern favorite.

MEAT AND POTATO CASSEROLE

 This Meat and Potato Casserole recipe is ideal for any time. It is the perfect recipe for lunches and the whole family loves it.

INGREDIENTS

5 Potatoes (Peeled And Thinly Sliced)

1 Lb. Beef (Ground)

1 Can Cream Of Mushroom Soup

1 Onion (Chopped)

½ cup Beef Broth

1 tsp. Rosemary (Dried)

¼ cup Heavy Whipping Cream

½ tsp. Garlic Powder

Salt And Pepper To Taste

1 ½ cup Cheese (Shredded)

INSTRUCTIONS

Preheat the oven to 350 degrees.

Place the ground beef and onion into a skillet over medium high heat on the stove. Cook until the meat is browned and the onions are softened. Drain the excess grease.

Mix together the rosemary, garlic powder, soup, heavy whipping cream, broth and salt and pepper to taste in a mixing bowl.

Layer ½ of the sliced potatoes in the bottom of a well greased 9×13 baking dish.

Add ⅓ of the soup mixture on top, followed by ½ of the meat mixture.

Place another layer of potatoes, ⅓ of the soup mixture and the remaining meat.

Top with the rest of the soup mixture and then sprinkle with the cheese.

Cover in aluminum foil and bake for 1 hour and 30 minutes.

Enjoy!

Southern Sweet Potato Casserole

 Southern Sweet Potato Casserole – I have always loved Thanksgiving and that might be because it’s a holiday that revolves around all my favorite foods (and, ya know, thankfulness and family and all that). Warm spices, root veggies, and plenty of butter– what more could I want? While I think the magic of the Thanksgiving dinner plate is the combination of different flavors, I cannot deny my love for sweet potato casserole. It’s a side you rarely see the rest of the year, but come Turkey Day, it’s an absolute must. And this is my go-to recipe for it.

INGREDIENTS

4 cups sweet potatoes, cooked and mashed

1 cup brown sugar

⅓ cup half and half

⅓ cup butter, softened

1 egg

2 teaspoons vanilla

1 ½ teaspoons salt

TOPPING

1 cup brown sugar

⅓ cup flour

1 1/3 cup pecan pieces

½ cup butter, melted

How to Make Southern Sweet Potato Casserole

Preheat oven to 375 degrees F and grease a 9×13-inch baking dish.

In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.

Transfer sweet potato mixture to the prepared baking dish and spread into an even layer.

In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.

Bake for 35 minutes, then allow dish to cool for a minimum of 20 minutes before serving.

Classic 7UP Pound Cake

 Classic 7UP Pound Cake Recipe

Ingredients:

3 sticks (1½ cups) unsalted butter, room temperature

3 cups granulated sugar

5 large eggs

3 cups all-purpose flour, sifted

2 teaspoons lemon extract (or 1 tsp lemon + 1 tsp vanilla for a milder lemon flavor)

¾ cup 7UP (not diet) — room temperature

Optional Glaze:

1 cup powdered sugar

2–3 tablespoons lemon juice or 7UP

Zest of 1 lemon (optional)

---

  Instructions:

1. Preheat oven to 325°F (165°C).

Grease and flour a 10-inch bundt pan thoroughly.

2. Cream the butter and sugar:

In a large mixing bowl, beat butter and sugar together on medium speed until very light and fluffy (about 5–7 minutes). Don't skimp on this step — it's key for a light texture.

3. Add eggs one at a time, beating well after each addition.

4. Add flour gradually, mixing just until incorporated. Do not overmix.

5. Stir in lemon extract and slowly add the 7UP. Mix until smooth.

6. Pour batter into the prepared bundt pan and smooth the top.

7. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly cracked.

8. Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.

---

  To make the glaze (optional):

1. Whisk powdered sugar with lemon juice or 7UP until smooth.

2. Drizzle over cooled cake. Add lemon zest if desired.

---

  Tips for Success:

Use real butter and regular 7UP (not diet or generic).

Let all ingredients come to 

room temperature before starting.

The cake tastes even better the next day!