​Ingredients

• 1 small jar of pizza sauce
• 1 cup (approximately 24) pepperoni slices
• 1 cup shredded mozzerella
• 1 Tablespoon italian season
• 1/4 teaspoon of salt
• 8 oz. cream cheese softened
• 1/4 cup grated parmesan cheese
• Bagel or pita chips for dipping

Directions:

• Preheat oven to 400°
• In a small bowl, mix cream cheese and spices
• In a small casserole dish spread cream cheese mixture
• Top with 1/2 of mozzarella cheese, then pepperoni and then sauce and repeat
• Finish off with remaining mozzarella cheese and parmesan
• Bake for 20 minutes or until bubbly and brown
• Serve warm with Bagel chips or pita.

​Love,

You can't really mess up Mac & Cheese and will likely always have the ingredients on hand!

​Macadoo has always been my Mac n' Cheese fan and over the years I've made about as many different types as their are cheeses.  I always welcome his feedback and I think we've pretty much nailed it with this version.

Mac- aroni & Cheese

Ingredients

• 1 lb box of macaroni noodles - I prefer small (but not tiny) elbow noodles
• 1/2 stick of butter
• 1 Tablespoon of flour (any kind is fine)
• 1 cup of heavy cream
• 8 oz of shredded cheddar.  I prefer to shred my own or use thicker shreds like Tillamook.
• 4 oz (half block) of cream cheese softened and cubed
• 1/2 cup of grated parmesan 
• 2 teaspoons of dry mustard
• Salt and Pepper to taste.

Directions

• Preheat oven to 400°
• Cook macaroni al dente (subtract 2 minutes from suggested cooking time on box) and drain reserving pasta water.
• In a heavy skillet melt butter over medium heat and let it just begin to brown.
• Sprinkle flour over butter and gently stir to combine.
• Pour in heavy cream and stir well allowing to lightly simmer before lowering heat.
• Blend in all cheeses, stirring to combine.
• Add dry mustard, salt and pepper.
• Add noodles and stir well.
• The mixture shouldn't be too thick so add in a little pasta water if it is.
• Transfer to a greased casserole and bake in oven until top is bubbly and golden.

​Love,

When Daddy and I first started dating it was a bit of a shock to my system to eat dinner at his house.  Nana has always been a phenomenal cook, but for the longest time I was a fairly picky eater, I know such a shock.  Green beans aren't even an option for me and I didn't go near things like squash or butter beans, much less something called a purple hull pea!?

Thankfully they wore me down and I grew to love some of their southern staples. I have especially enjoyed adding Nana's Squash Casserole recipe to my collection.  In true Teresa fashion I have made some *very* slight modifications over the years.  I am including a photo of Nana's recipe that is printed in the St. Francis cookbook.  Nana worked at St. Francis as a pharmacist.

This is one of those dishes that isn't at all what you think it will be and is truly a crowd pleaser at the Holidays.  I am so glad I tried it all those years ago and I hope one day y'all will as well!

Squash Casserole

Ingredients

• 8 medium yellow squash sliced and then halved
• 1 yellow onion diced
• 1 can cream of chicken soup
• 2 cups of shredded sharp cheese - divided
• 1 1/2 cups of sour cream
• 1 stick of salted butter - divided
• 2 small boxes of stove top stuffing mix (chicken or herb flavor)
• Salt and Pepper to taste

Directions

• Preheat oven to 375°
• In a heavy skillet, melt 1/2 stick of butter and allow to almost brown
• Add in onion and squash and saute on medium-high heat until onion and squash are tender and begin to caramelize
• In a large bowl mix the sauteed vegetables, cream of chicken soup, 1 1/2 cups of cheese, sour cream and contents of one box of stuffing mix, stir gently to combine
• Spray a large casserole dish and pour in squash mixture
• Melt remaining butter and mix with contents of second box of stuffing
• Top squash mixture with buttery stuffing mix 
• Sprinkle remaining cheese on top
• Bake in oven for 30 minutes or until golden brown

​
​Love,

I wish there was a way to make trumpets sound when this page is opened.  This dessert recipe is hands down the favorite of the Earnest household.  My step-dad's mom made this when I was a kid and I remember wanting to steal it and run away to have it all to myself.  Not because I had serious issues, but because she would serve us about a 3" square.  WOMP WOMP WOMP.  I swore one day when I had my own family I would serve ridiculously huge portions and I am proud to say I have lived up to that.  I won't lie, this one isn't the quickest recipe and it's a mess in the kitchen but I promise it's worth it!

Four Layer Delight
serves from 1-10 people depending on who's eating it

Ingredients

Layer 1

• 1 1/2 cups of white flour (any kind is fine)
• 1 stick of salted butter - softened
• 2 cups of chopped pecan pieces

Layer 2

• 2 - 8 oz blocks of cream cheese - room temperature
• 1 Large tub of cool whip - thawed
• 1 cup of powdered sugar

Layer 3

• 2 small boxes of instant or quick chocolate jello pudding mix (NOT the kind you have to cook!)
• 3 1/2 cups of cold milk

Layer 4

• 1 large tub of cool whip - thawed
• 1/2 cup of chopped pecan pieces

Directions

Layer 1

• Pre-heat oven to 350°
• Mix flour, butter and pecan pieces
• In a casserole dish press flour mixture into bottom of pan
• Bake in oven for 10-12 minutes, watching closely.  It will be done when edges are golden brown.
• Remove from heat and allow to cool completely, you can also place in fridge to speed cooling up.

Layer 2

• Beat cream cheeses, cool whip and powdered sugar on high until completely mixed and fluffy.
• Once cooled add many heaping spoonfuls of layer 2 onto crust.  (like dots) Be very careful not to spread layer two too roughly as it will destroy layer one.  You can avoid this by placing many "blobs" of the cream cheese layer onto the crust.

Layer 3

• In a clean bowl mix chocolate pudding and cold milk on high until thickened.  Start by adding a little milk at a time so you can be sure to not make this layer too runny but also not too thick.
• Using the same technique and care as with layer 2, add blobs of the chocolate pudding mixture onto the white cream cheese layer, gently spreading to cover.

Layer 4

• Spread cool whip
• Sprinkle with pecan pieces

Chill for several hours before serving and then bask in the glow of the love everyone has for you for making it.

​
With love and second helpings,

Lasagna
Serves 4-6 and can easily be doubled for freezing

​Ingredients

• ​1 box of lasagna noodles cooked per box instructions
• 2 lb of ground beef
• 2 jars of spaghetti sauce - I like to use one nicer brand jar like Rao's or Newman's Own and one jar of Publix brand
• 2 - 8 ox bags of shredded mozzarella cheese - I prefer a nicer shred like tillamook or kraft with creamy philadephia blend
• 4 oz (1/2 of a block) cream cheese, cubed
• 1/2 cup grated parmesan

Directions

• Pre-heat oven to 400°
• Cook lasagna noodles according to box directions in a large pot and rinse under cool water after draining.  To avoid noodles sticking together put them back in a pot of cold water once they are cooled.
• Meanwhile, in a large skillet, cook ground beef that has been seasoned with salt, pepper and garlic powder, to taste; drain meat.
• Return meat to cleaned skillet and add in jars of sauce and cubes of cream cheese.
• Cook meat and sauce mixture on low and stir to incorporate cream cheese.
• In a deep casserole dish spray cooking spray in bottom of dish and spread about 1/2 cup of sauce onto bottom
• Begin making layers by shaking excess water off of noodles and laying in bottom of pan, slightly overlapping edge of noodles.
• On top of noodle layer add enough meat sauce to cover noodles, It's ok to see a little of the noodle.
• Next sprinkle mozzarella cheese onto sauce mixture
• Repeat layers until you have used all of the sauce.  You may have noodles leftover, this is when you want to roll one up and dip into the leftover sauce in the pan.  YUM!
• Top final layer with remaining shredded cheese and grated parmesan cheese.
• Spray the underside of a piece of aluminum foil and cover lasagna.  This will help the foil to not stick to the cheese as much.  Gently press down on the foil so that the lasagna layers are a bit more compact and dense.
• Bake covered for 30 minutes and then uncovered until cheese is bubbly and brown.
• Remove from oven and allow to cool for 10 minutes before cutting and serving. 

TIP:  Once cooled off this can be placed in refrigerator for several days or frozen for up to 3 months.

Love,

This isn't a recipe per-se as much as an idea.  A fun, easy way to get the crowd involved and make their own "walking" tacos.

Walking Tacos

Ingredients

• Favorite Taco Toppings
  • Ground beef with taco seasoning
  • Chopped tomatoes
  • Shredded Cheese
  • Sour Cream
  • Salsa 
• Individually bagged chips like
  • Fritos
  • Doritos 

Directions

• Set out all toppings and let everyone add to their bag of chips of choice
• Walk around - of course 😂

Love,

When I think of this recipe I think of the 80's. Of riding my bike over to Anna's and then getting into an argument likely over barbies and storming home, of playing ghosts in the graveyard and the CBS nightly news playing on TV. 

It's truly the flagship recipe from my childhood and the fragrance of it cooking in our kitchen on Lantern Lane comes right back to me when I make it for my own crew.  This has always been a favorite of Emma especially!

I have to laugh when I really break it down as a recipe because it's in no way gourmet or even remotely healthy but it's so good and so easy! At some point after I was grown and flown, Grammy gave me this recipe and for years I followed it to a "T".  As I became more confident in the kitchen I started to tweak it just a bit to suit our tastes.  However, what I have now is very similar to the original I am sure with the addition of water chestnuts.  You can't serve this without the 80's mainstay chow mein noodles, if you do a cabbage patch kid loses their adoption papers. 😂

Pepper Steak
Serves 4 and can be doubled as needed

Ingredients

• 2 cups of cooked white rice
• 2 Tablespoons of vegetable or olive oil
• 1 1/2 lb. of good cut of steak for stir fry, ie flank steak, cut into 2-3" strips (The butcher will do this for you at no cost)
• 1 large white or yellow onion sliced and halved
• 1 green bell pepper seeded and chopped
• 1 can of sliced water chestnuts drained
• 1 packet of brown gravy mix
• 1 cup of water
• 1/2 cup of soy sauce
• 4 roma or plum tomatoes seeded and sliced
• Salt & Pepper to taste
• Crunchy chow mein noodles

Directions

• Heat oil in heavy skillet and add meat that has been seasoned with salt and pepper
• Saute meat on medium high heat until no longer pink
• Add onion and bell pepper to skillet and cook until soft
• Mix water, soy sauce and gravy mix in a small bowl
• Add to meat mixture and turn heat to low
• Stir as sauce thickens
• Add water chestnuts
• Turn off heat and add in tomatoes, gently stirring to coat,
• Serve over hot white rice and chow mein noodles

I hope cooking this will also bring back fond memories for you!

​Love,

This dish is great for a weeknight meal because you can start the chicken in the crockpot and cook on low all day.  The chicken alone is so delicious and can be used for many other recipes.  

​White Chicken Spaghetti

Ingredients

• 2 large chicken breasts (frozen if using crockpot) Click here to see instant pot method.​
• 1 small bottle of zesty italian salad dressing
• 8 oz cream cheese
• 1 can cream of chicken soup
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• Salt & Pepper
• Pasta of choice (I use spaghetti)

Directions

• Spray crockpot with cooking spray and place frozen breasts in bottom
• Pour bottle of salad dressing over chicken
  
• Cover and cook on low for up to 6 hours
  
• Remove chicken from crockpot and shread or dice
  
• Cook pasta per instructions on packaging reserving pasta water
• In a saucepan add cream cheese, soup and spices and cook on low stirring to combine
  
• Once sauce is creamy add shredded chicken and spaghetti and stir to coat noodles
• If sauce is too thick add some of reserved pasta water to thin

Tip: Serve topped with crunchy chow mein noodles.

Love,

I first had this appetizer at a friends house and knew I needed the recipe.  It's unlike any bruschetta I've ever had in that it doesn't use garlic or basil.  Over the years I've modified the recipe to suit our tastes. This easy dish makes the perfect appetizer or party food and is so pretty too!

Balsamic Tomato Bruschetta

Ingredients

• 1 baguette cut into 1/2" thin slices
• Olive oil
• Shredded parmesan cheese
• 2 pints of cherry tomatoes halved
• 1/2 cup of brown sugar
• 2 teaspoons of dried rosemary
• 1/2 teaspoon of kosher salt
• Pinch of red pepper
• 1/4 teaspoon of fresh black pepper
• 1/4 cup balsamic glaze
• 16 oz of whole milk ricotta

​

Directions

• Pre-heat oven to 400°
• Place all bread slices onto a cookie sheet and brush with olive oil
• Sprinkle parmesan cheese onto bread slices and bake in oven until just golden brown
• Remove toasted bread from oven and allow to cool completely
• While bread is toasting, toss tomatoes with brown sugar, red pepper, salt, pepper and balsamic glaze
• Spread onto a lined cookie sheet (I use a silpat mat, but aluminum foil will work also)
• Bake in center of oven for 20 minutes or until tomatoes begin to caramelize
• Allow tomato mixture to cool completely
• Add a 1-2 Tablespoon dollop of ricotta onto each toast slice and spread
• Spoon tomato mixture onto ricotta

Love,

Whenever my Daddy would visit us or when we would visit him in Tennessee, he would make us his fresh squeezed lemonade. It was truly his specialty and he would squeeze bags and bags of lemons. Not with a juicer either, by hand! As soon as one pitcher ran out he would just make more.

His lemonade is the sweetest, best thing you could ever taste. Foolishly, I never asked him write the recipe down for me so I squeezed up a version that is spot on. I knew I had an exact match when the sugar in one gallon reached 4 cups. YES: FOUR CUPS.

​
​My Daddy's Lemonade

Ingredients

• 1 large bag of lemons
• 4 cups of sugar
• Water
• Ice

Directions

• Bring a saucepan of water and 4 cups of sugar to a simmer to make a simple syrup. (just enough water to cover the sugar will be fine).
• Squeeze about a dozen lemons.
• Allow sugar mixture to cool and put in a gallon size pitcher along with lemon juice and a few of the squeezed lemons and add lots of ice and then fill to the top with water. ​