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03/18/2026

I tried something new and decided to let my dough bulk ferment overnight. Knowing it may over ferment. It was LARGE when I woke up and deflated while I was shaping. Figured it would bake and be flat as a pancake. Had one of my best rises yet!! Also to note, I used my starter straight out of the fridge. Last feed was a week ago and I placed it in the refrigerator at peak. I’ll share a photo once I cut into it later. 😋

100g starter
500g bread flour
360g water
10g salt

Mixed starter and warm water.
Added flour and mixed well. Let sit for 45 minutes.
Added salt and splash of water, mix
Stretch and folds every 30 minutes x 3
Let bulk overnight for about 10 hours (dough temp before I went to bed was 72 degrees)
Shaped and placed in refrigerator for about an hour.

Baked at 450 for 30 minutes with lid
425 for 15 minutes without li.

03/16/2026

No-Bake Sugar Free Lemon Pie
Melt 8 oz of cream cheese, add two cups of heavy whipping cream and sugar free lemon pudding. Mix. Add 1/2 a cup of lemon juice and 1/2 tsp of vanilla. Mix. Pour mixture into pecan pie crust. Let cool in fridge for 30 mins. Add whipped topping. Enjoy!

03/12/2026

This recipe is so dear to my heart and my first time making it today ❤️ My Mamma faithfully made it for my Dad as it is his favorite! 4 years ago I thought she had taken it to the grave but I’m soooo Blessed it was in an old church cookbook I inherited!! She was with me EVERY Step of the Process! The smallest things are the Biggest Blessings ❤️❤️❤️
*****For All Asking: I peeled the peaches and left oranges unpeeled as per my Mamma’s advice (side note)!! Water bath for 15 Min. Oh and I doubled the recipe! *******

03/06/2026

Strawberry Cheesecake Poke Cake

Ingredients

For the Cake
1 (15.25 oz) box strawberry cake mix
1 cup water
½ cup vegetable oil
3 large eggs, room temperature

For the Cheesecake Pudding
2 (3.5 oz) boxes cheesecake instant pudding
3½ cups cold whole milk
1 (8 oz) container whipped topping, thawed
1 cup strawberries, washed, hulled, and chopped (optional garnish)

Instructions

Preheat the oven to 350°F and spray a 9×13 baking dish with baking spray.

In a medium mixing bowl, combine the cake mix, water, and vegetable oil. Mix with a handheld mixer on medium speed until well blended.

Add the eggs one at a time, mixing well after each addition until the batter is smooth and no yellow streaks remain.

Pour the batter into the prepared baking dish and bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool slightly. Using the handle of a wooden spoon, poke holes across the cake about 1–1½ inches apart. Let the cake cool completely.

In a medium bowl, combine the instant pudding mixes and cold milk. Beat with a handheld mixer on medium speed for about 1 minute until the pudding begins to thicken.

Transfer 1½ cups of the pudding into a piping bag (or zip-top bag with the corner cut). Pipe the pudding into each hole until filled. Add any remaining pudding to the rest of the mixture.

Spread the remaining pudding evenly over the top of the cake with a spatula.

Cover and refrigerate for at least 2 hours.

Spread the thawed whipped topping evenly over the pudding layer and sprinkle with chopped strawberries if desired.

Slice and keep refrigerated until ready to serve.

03/03/2026

Pound Cake
Moist, buttery, and rich, this classic loaf is made with simple pantry staples and bakes into a soft, tender cake perfect for any occasion.
What You’ll Need
1½ cups all-purpose flour (180 g)
½ teaspoon salt
½ teaspoon baking powder
½ cup unsalted butter, room temperature (113 g)
1½ cups granulated sugar (300 g)
4 large eggs, room temperature
½ cup sour cream, room temperature (120 g)
2 teaspoons vanilla extract
Method – Quick Overview
Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
In one bowl, combine the dry components.
In another bowl, beat the butter until smooth, then mix in the sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and vanilla extract.
Gradually blend in the dry mixture just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

03/01/2026

Blackberry Coconut Refresher 😋

Major café vibes — but homemade and even better. Bold blackberry flavor meets a smooth coconut milk swirl for the ultimate refreshing drink.

Ingredients

Blackberry juice

Creamy coconut milk

Freeze-dried blackberries

Instructions

Add a handful of freeze-dried blackberries to a pitcher or large glass.

Fill about ¾ of the way with blackberry juice.

Pour in a generous splash of coconut milk and watch it create a marbled swirl.

Top with extra berries and gently stir before serving.

Serve chilled over ice for the best flavor and texture.

02/27/2026

K Mart submarine sandwich s.exact recipe.
I know this may sound silly…. But having them wrapped in plastic made them taste so much better!
I swear I can remember that taste!
Kmart Subs
INGREDIENTS
Nutrition
* 4 �submarine rolls, White Soft Split Sarah Lee
* 8 �slices salami, with the embedded peppercorns
* 4 �slices oscar mayer bologna
* 4 �slices oscar mayer honey-roasted ham
* 4 �slices kraft American cheese
* 1⁄4�onion, sliced sliver thin
* 1⁄2�ounce lettuce, shredded
* 2 �tomatoes, sliced 1/8 inch thick
* 1 �ounce banana pepper, yellow sweet mild banana pepper rings
* 1 �dill pickle, whole sliced sliver thin
* 1 �ounce french's yellow mustard

02/26/2026

Creamy Grape Salad with Pecan Topping

Ingredients:

Grape salad. So addictive.
1 block of cream cheese soften
1 cup sour cream
1/3 cup sugar
2 tsp vanilla extract
2 lbs green grapes
2 lbs purple grapes
1 cup chopped pecans
3 tbls brown sugar
Mix 1st 4 ingredients until smooth and creamy, fold in grapes. In a separate bowls mix pecans and brown sugar and sprinkle on top

02/24/2026

White sauce spaghetti is what I call it an it’s actually so good🤤
Sauce all mixed In sauce pan if you don’t wanna use a crock pot!
1 can of cream of chicken ( I use the family size can)
1 block of cream cheese
1 packet of ranch seasoning (I use the dips pack cause I like more of a ranch taste)
Spaghetti noodles
-also good with shredded chicken

02/23/2026

Italian creme cake for my husband's birthday today. Made with White Lily Flour of course!
Edited to add: Recipe
1/2 cup shortening
1/2 cup butter
2 cups sugar
5 eggs, separated; egg whites beaten till stiff
1 cup buttermilk
1 cup coconut
1 cup chopped pecans
2 cups all-purpose flour
1 tsp. soda
1 tsp. vanilla
Cream shortening and butter. Add sugar, beating till mixture is fluffy. Add egg yolks, beat well. Sift flour and soda together. Add alternately with buttermilk, beating well after each addition. Stir in vanilla, coconut, and nuts. Fold in egg whites. Pour batter into 3 greased and floured round pans. Bake at 350 degrees for 22 minutes, give or take depending on your oven. Cool 5 minutes in pan and then turn out to cool completely,
Frosting:
2 8 oz. cream cheese, softened
1 32 oz. box powdered sugar
1 stick butter, softened
2 tsp. vanilla
1 cup chopped pecans
Combine cream cheese and butter; mix well. Add powdered sugar and vanilla. Mix well. Add nuts. Frost cake when cooled completely.

02/22/2026

My momma was the baby of 13 and she raised 10 kids of her own. Folks still talk about eating at mommas house. Her meatloaf was excellent and always a hit in my restaurants❤️
My Mommas Meatloaf
2 lb ground chuck
1 onion
1 Bell pepper
1 can Rotel
2 pieces wet bread
20 crushed saltine crackers
1 egg
Ketchup ( idk maybe 1/2- 1 cup)
Salt
Black pepper
Mix it up
Put in iron skillet cover top with ketchup
350 for about 1 1/4 hour

02/20/2026

Help decrypt my Wife’s Great Grandmother’s handwriting?

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