My name is Rhonda. I’m a Mom, wife, philanthropist, hard working, God loving Southern woman that lives in the Midwest (Wisconsin) but grew up in Kentucky. I’m obsessed with sweet tea, desserts, butter, brats and casseroles. Mama taught us how to be a lady but Daddy showed us how to shoot a gun. Hang on we are fixin’ to have some fun.
Optional: add semi-sweet chocolate chips after adding Kit Kat pieces
Preheat oven to 350 F degrees
In a medium bowl, whisk together all dry ingredients except candy bar pieces. Set aside
Using an electric mixer, cream together butter and sugars on medium speed until combined. Add egg and vanilla; mix until combined
Slowly add flour mixture to wet ingredients; mix just until combined. Do not over mix
Gently fold in chopped Kit Kat candy bar pieces; cover bowl and refrigerate dough for about an hour
Place a rounded scoop of dough on an ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
Bake 7-9 minutes or until barely golden brown around the edges. Do not over bake. The tops will not brown. Do not bake longer than 9 minutes. Cookies may appear to be soft and undone, but they will set as they cool.
Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely.
Option: can use an 9×13 square pan and make bars. Just add 2 eggs instead of 1, 2 sticks of softened butter instead of 3/4 cup and add a small box of instant vanilla pudding mix. Bake for 35-38 minutes or until cooked through.
1 – 2 cups un-popped popcorn 3 cups of granulated white sugar 1/4 cup dark rum 3 Tbsp unsalted butter 1 Tbsp pure vanilla extract 1 1/2 tsp salt 1 1/2 tsp baking soda
Pop the popcorn on the stove with oil. Place popped popcorn in a large bowl.
Cover one to two sheet pans with aluminum foil.
In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often. Cook until sugar melts and caramel becomes a dark caramel color, careful not to burn because it scorches fast. Takes about 15-20 minutes.
Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.
Spread the caramel corn out on foil lined sheet pans and allow to cool.
Option: You can add your favorite nut to this, just add them before you coat the popcorn so they can be coated also.
Another option: Bourbon Caramel Corn, use your favorite Bourbon instead of rum or Salted Whiskey Caramel Corn, use your favorite Whiskey and sea salt instead of rum.
This was my Mom’s recipe, so quick and easy and very tasty!
1 1/2 cup Bisquick
3/4 cup sugar
3/4 cup milk
1 tsp vanilla
1 stick of butter, melted
3 – 5 oz can of Peaches
Vanilla ice cream
Mix butter and vanilla in pan, add Bisquick, sugar, and milk in butter. Pour peaches over the top of the mixture, do not stir. Sprinkle cinnamon on top. Bake at 350 degrees for 1 hour. Fits a 9 x 9 pan! Serve warm with ice cream.
I always try to keep some type of appetizers on hand for unexpected company. This is a quick and easy one to pair with a good Moscato or a cold beer.
2 blocks (8 ounces each) white cheddar cheese
2 packages (8 ounces each) cream cheese, softened
3/4 cup chopped roasted sweet red peppers
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
3 tablespoons chopped green onions
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1 tablespoon sugar
Crackers or small bread
Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13 x 9 dish.
In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar; pour over cheese.
Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.
One of my favorite meals in the winter or anytime really is soup! So, this time I thought I would share a Split Pea Soup recipe. I hope you enjoy it!
1 tbsp Olive Oil
1 chopped medium onion
4 thinly sliced carrots
3 thinly sliced celery stalks (sometimes I skip this ingredient)
1 tbsp dried thyme
Salt and pepper to taste
Low sodium chicken broth (about 14 oz)
16 oz bag of green split peas
1 Ham bone plus 2 cups ham cut into cubes
2 tbsp “I Can’t Believe It’s Not” Butter
Using a 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don’t overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, and pepper to taste.
Serve warm with a hearty bread or crackers and a blend of primarily Chardonnay and Sauvignon Blanc. ENJOY!
I love to make finger foods, especially if they are sweet. So, with the season being Thanksgiving I thought I would share an easy Mini Pumpkin Pie recipe. Serve with a dollop of cool whip on top and enjoy.
1 roll of sugar cookies
1 1/2 cups cold milk
1 package (3.5 oz.) instant vanilla pudding mix
1 1/2 teaspoon pumpkin pie spice
1 can (15 oz.) pumpkin puree
1 package cup cake cups
1 container of cool whip
Cut cookies per instructions on the package and place in muffin cups. Cook according to directions and let cool completely.
In a large mixing bowl, whisk together the milk and pudding mix until thickened. Stir in the pumpkin pie spice and pumpkin puree until thoroughly combined. Fill each cup 1/2 full with the pumpkin mixture on top of the cooled cookies. You can sprinkle some pumpkin pie spice on top if desired. Serve immediately, or refrigerate and serve within 3 days.
In thinking about Halloween and carving pumpkins, thought I would share my favorite pumpkin soup recipe. Hope you enjoy it.
– 2 lbs pumpkin, skin and seeds removed, chopped into small cubes
– 1 small onion finely chopped
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and diced
– 1 tsp crushed garlic
– 4 cups chicken broth/stock
– 2chicken bouillon cubescrumbled
– Salt and pepper to taste
– 1/2 cup half & half
– 1/2 cup cooked, chopped bacon
Place all ingredients, except cream, in a large saucepan. Bring to a simmer over medium heat until vegetables are tender.
Remove from heat, use a stick blender and blend until smooth. Add the cream and stir through (do not boil after adding cream). Add any salt or pepper if needed, and serve with bacon sprinkled on top (can put parsley or roasted pumpkin seeds on top if desired).
My Mother passed away on August 11, 2018 and the last month has been hard. We know she is in a good place but I miss her dearly. She was a great cook, had a gentle heart and was very much a Southern gal! She taught me everything I know about cooking and the love of food. She had many recipes so I can’t say I had a favorite cause they all were good. To name a few: red velvet cake, pumpkin poll, oyster dressing, biscuits and gravy (with scratch biscuits), hot dog sauce, peanut butter fudge, orange cake, cornbread and beans, pickle relish (which she canned every year), apple butter (made outside over an open fire in a kettle), and I could go on forever. Thanks Mom for helping me become the woman I am today and for showing me how to cook!
So, in memory of Mom, aka Mollie B., aka Mammie, here is her Orange Cake recipe:
1 box Duncan Hines Orange cake mix
1 cup powdered sugar
8 oz sour cream
1 large tube of Cool Whip
Mix cake according to directions using milk instead of water and bake accordingly
Bake in 2 round cake pans
Once cooled, split in the middle to make 4 layers
Mix icing ingredients until smooth
Ice each layer on top only, not on sides and stack on top of each other
Sprinkle the top with crumbs left in the pans or from the bottom of a section