Apache Bread for New Year’s Eve!
Let the record show, this is not my recipe. We’ve made it for a hundred years around here, so I have zero idea who to credit here. Nor do I know why we call it Apache Bread. What matters is that the eating is stellar! We generally serve Apache Bread at some point during the holidays, and tonight’s the night! I’m pretty sure I’m not
A Happy Thanksgiving with Mama’s Chicken and Dressing (and some Publishing News!)
Happy Thanksgiving, friend! Before I type another single word of my own, let's allow the Word of God to speak. "Rejoice always, pray without ceasing, and in every thing give thanks! For this is the will of God in Christ Jesus concerning you." I Thess. 5: 16-18. Amen? Amen! May we all remember that there is always, but always, something to be thankful for! That said,
Shellie’s Scratch Banana Pudding
“Shellie’s Scratch Banana Pudding” 1 and 3/4 cup sugar 5 tablespoons self-rising flour 3 cups milk 4 eggs yolks, well beaten 6-8 bananas, chopped 1 stick butter (no margarine, puuleeasse) 1 teaspoon vanilla extract Combine sugar, flour, eggs, and milk in a microwave safe bowl. (I did this on the stove top for yearsssss, but it’s not necessary!) Cook three to four minutes at a time, stirring in between, until you get the
Tachos from Shellie’s Kitchen
Disclaimer: This is not a diet food and moderation is a thing. That said, it is TACHOS and if we weren’t married I think the beloved farmer would have proposed earlier. TACHOS I wouldn’t even call what I did here a recipe but I’ll give you the steps. Step 1: Add vegetable oil to your skillet and fry a single layer of tator tots. (I rarely and I mean
Chapter Fourteen of Sierra’s Story and a Mexican Chicken Remake
I had the folks up for lunch today, also known as Papa and The Queen of Us All. I wanted to see them before the beloved farmer and I pushed off in the morning for a little anniversary get-a-way. This sweet hunk of hard-working man has been my life-long love for 40 years come August 1st, and I still can't get enough time with him.
Pepper Jack Shrimp Wraps, Yes Please!
Hey friends! I threw this picture up on my social accounts with the caption that follows: Me and thee dear shrimp are about to build some amazing wraps for lunch with the beloved farmer! (Bonus— enough of the little fellas here to have leftovers tonight once I get a TON of to-do list done!) Y’all make some noise if you want to see the recipe on
Shellie’s Refrigerator Pickles
Hello there! My herb and veggie gardens are flourishing but my harvest hasn't quite begun in earnest. (I got a late start!) Yesterday, however, I got a tad eager. So I harvested a few cucumbers and a bit of fresh dill and whipped up some homemade refrigerator pickles. This recipe takes about 4 cucumbers to produce a couple pints of deliciousness. Double or triple this
Basic Basil Pesto
If anyone enjoyed this rainy Spring, it was my herb garden. I have basil to spare. I recently told the folks on my Instagram and Facebooks walls that the abundance was stumping me and I could use some new recipes featuring basil. Wow. I'm still trying to gather all of the amazing suggestions. I hope to compile it soon and I'll share when I do.
Shut the Front Door Sloppy Joes
Hey folks! I remember way back in the day when Mama would serve Sloppy Joes and snag major brownie points with our family. My sisters and I thought it was a special treat. I still think the sweet and savory flavors of Sloppy Joes are all that, but these days I make my own sauce instead of reaching for Manwich. (No offense, Manwhich! LOL!) Earlier in
Noodles and Rice with Toasted Almonds – Yes, Please
Hey friends! I had family over for lunch after church this past Sunday and I pulled out a dish I haven't made in a while. I'd forgotten how much I liked it, so I'm sending it around for you to discover. (Okay, okay, so here's the rest of the story! I also wanted an excuse to send out a HUGE thank you to everyone for