Larry Rufus, 4827 Southside Lane (2026)

06/05/2025

𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐁𝐚𝐧𝐚𝐧𝐚 𝐇𝐨𝐧𝐞𝐲 𝐃𝐫𝐨𝐩𝐬 𝐟𝐨𝐫 𝐃𝐨𝐠𝐬 🍓🍯

Ingredients:
- 1 ripe banana, mashed 🍌
- 1/4 cup strawberries, finely chopped 🍓
- 1 tablespoon honey (optional) 🍯
- 1/4 cup rolled oats (optional, for texture) 🌾

Instructions:
1. In a mixing bowl, combine the mashed banana, chopped strawberries, and honey. 🍌🍓🍯
2. If desired, add rolled oats for extra texture. 🌾
3. Drop spoonfuls of the mixture onto a lined baking sheet. 🥄
4. Freeze until solid, then transfer to an airtight container for storage in the freezer. ❄️

These drops make a tasty and refreshing treat for your dog!

06/05/2025

Graham Cracker Toffee

Ingredients:

Ingredients
2 sleeves graham crackers
1 ¼ cups butter (2 1/2 sticks)
1 ¼ cups brown sugar
2 ½ cups pecans, chopped
1 teaspoon vanilla extract
3/4 cup mini semi-sweet chocolate chips
Instructions
Preheat oven to 350°F. Line rimmed baking sheet with parchment.
Arrange graham crackers in single layer on sheet.
In saucepan, melt butter and brown sugar. Bring to boil and cook 3 minutes without stirring.
Remove from heat. Add vanilla and 2 cups pecans.
Pour over graham crackers, spreading evenly.
Bake 8-10 minutes until bubbling.
Sprinkle with chocolate chips. Let soften 2-3 minutes, then spread.
Top with remaining pecans.
Cool completely, then break into pieces.

05/05/2025

Italian Love Cake 🍰
I made this beauty for my parents’ anniversary, and it truly stole the show. The creamy layers, the moist chocolate base—every bite was met with silence and smiles. My father, who rarely raves about sweets, said it was better than anything he’s bought from a bakery. That’s when I knew I had to share it!
Ingredients:
- 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box
- 2 pounds ricotta cheese
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box (3.9 oz) instant chocolate pudding mix
- 1 1/2 cups cold milk
- 1 container (8 oz) whipped topping
Directions:
1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
2. Prepare the cake mix as directed on the package and pour the batter into your greased dish.
3. In a separate bowl, mix together the ricotta cheese, eggs, sugar, and vanilla until smooth. Gently spoon this mixture over the unbaked cake batter—don’t stir.
4. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
5. In a medium bowl, whisk together the pudding mix and cold milk until it thickens. Gently fold in the whipped topping.
6. Once the cake has cooled, spread the pudding mixture evenly over the top.
7. Chill the cake in the refrigerator for at least 4 hours, or overnight if you can wait.
8. Slice, serve, and enjoy a slice of layered heaven!

05/05/2025

This Creamsicle Cake is bright, refreshing, and bursting with citrusy sweetness! 🍊🧡 Perfect for brunch, birthdays, or just because!
Recipe 👇

Ingredients
Cake

15.25 ounces vanilla cake mix
3 eggs room temperature
1 cup milk or vanilla almondmilk
½ cup vegetable oil
1 tablespoon orange zest
3.4 ounces orange JELLO
1 ¼ cup boiling water
⅓ cup fresh squeezed orange juice
Frosting
15 ounces can of mandarin oranges (do not drain)
3.5 ounces vanilla instant pudding mix
8 ounces Cool Whip

Instructions
Vanilla Cake
Prepare cake mix according to package directions, for a 9 x 13 inch baking pan, substituting vanilla almondmilk (or regular milk) for the water and adding the orange zest. (Your exact measurements may vary slightly depending on the brand of cake mix you use.)
Bake using package directions. Remove from oven and let cool on a rack for approximately 10 minutes.
Use a skewer to poke holes in the top of the cake.
Place orange JELLO mix in a heat proof bowl and slowly add boiling water. Whisk until the JELLO has completely dissolved.
Stir in fresh orange juice.
Carefully and slowly pour JELLO mixture over the top of the cake. Refrigerate for at least 3 hours.
Mandarin Orange Frosting

Beat mandarins and pudding mix together until combined.
Gently fold in the Cool Whip or whipped cream until incorporated.
Spread on cooled cake.
Refrigerate for at least 30 minutes before serving.

05/05/2025

Frozen Greek Yogurt Peanut Butter Bites with Chocolate Chips

Ingredients

1 cup Greek yogurt (plain or vanilla works well )
⅓ cup peanut butter (creamy or crunchy, your choice )
2 tablespoons honey or maple syrup (adjust to taste )
½ teaspoon vanilla extract
⅓ cup mini chocolate chips (or chopped dark chocolate )
Step-by-Step Instructions
1. Mix the Ingredients
In a medium mixing bowl, combine the Greek yogurt, peanut butter, honey (or maple syrup), and vanilla extract. Stir until smooth and fully combined.
Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the mixture.
2. Scoop and Freeze
Line a baking sheet or plate with parchment paper or a silicone mat.
Use a small cookie scoop or tablespoon to portion out the mixture into bite-sized dollops on the prepared baking sheet. Each bite should be about 1–1.5 tablespoons in size.
Use the back of a spoon or your fingers to gently smooth the tops of the bites for a more uniform shape.
3. Freeze
Place the baking sheet in the freezer for 1–2 hours , or until the bites are completely firm.
Once frozen, transfer the bites to an airtight container or freezer-safe bag. Separate layers with parchment paper to prevent sticking.
4. Serve and Enjoy
Enjoy the bites straight from the freezer for a cool, refreshing treat.
Store leftovers in the freezer for up to 1 month .

05/05/2025

Dolly Parton’s Butterscotch Pie 🥧✨
Don't lose this classic Southern delight! 😍

INGREDIENTS:
For the Butterscotch Filling:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 2 cups whole milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Pie:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- Optional: whipped cream or meringue for topping
DIRECTIONS:
1. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2–3 minutes until bubbly and fragrant.
2. In a separate bowl, whisk together cornstarch, salt, and milk until smooth.
3. Slowly pour the milk mixture into the pan with the sugar, whisking constantly to prevent lumps.
4. Cook over medium heat, stirring often, until the mixture thickens and begins to bubble.
5. In a small bowl, lightly beat the egg yolks. Gradually whisk in a few spoonfuls of the hot mixture to temper the yolks.
6. Slowly pour the egg mixture back into the saucepan, stirring constantly. Cook for 2 more minutes until thick and silky.
7. Remove from heat and stir in vanilla extract.
8. Pour the filling into the prepared pie crust.
9. Chill for at least 4 hours or until set.
10. Top with whipped cream or meringue before serving, if desired.
⏰ Prep Time: 15 min | 🔥 Cook Time: 10 min | ⏳ Chill Time: 4 hrs
⚡ 350 kcal per slice | 🍽️ Serves 8
Bon appétit and have fun cooking! 👩‍🍳🍽️
Have you ever tried adding toasted pecans on top for a twist?

05/05/2025

FRIED GREEN TOMATOES!

Ingredients
3 Green tomatoes sliced
Vegetable oil for frying you will need enough oil to come up about 1½ inches in your skillet
1 cup all-purpose flour
1½ cups buttermilk
1 egg
6 dashes hot sauce
1 cup regular bread crumbs

½ cup yellow cornmeal
1 teaspoon Lawry’s seasoning salt
½ teaspoon white pepper
½ teaspoon garlic powder
kosher salt for garnish after frying

Instructions
In a heavy-duty skillet that is at least 3 inches deep, heat your oil to 350°F. It is best to use a thermometer so that you have an accurate reading of your oil temperature. *If you have an electric fryer, that will work great also.*
Vegetable oil for frying
Prepare a clean plate with paper towels to place tomatoes on once fried and set aside.
3 Green tomatoes
Slice your tomatoes into ¼ inch thick slices and lay them on a plate lined with paper towels. Once all of your tomatoes are sliced, place another paper towel on top of them and blot away as much excess moisture as possible.
Set up your dredging station by setting out 3 shallow dishes (about 2 inches deep). Pie plates work great for this.
In the first dish, place your flour.
1 cup all-purpose flour
In the second dish, place your buttermilk, eggs and hot sauce. Whisk them together.
1½ cups buttermilk,1 egg,6 dashes hot sauce
In the third dish, place the bread crumbs, cornmeal, seasoning salt, garlic powder and pepper. Mix them together until they are evenly combined.
1 cup regular bread crumbs,½ cup yellow cornmeal,1 teaspoon Lawry’s seasoning salt,½ teaspoon garlic powder,½ teaspoon white pepper

You will start dredging your green tomato slices by first evenly coating them in the flour. You will want to carefully shake off any excess flour back into the dish.
Next, dip your flour-coated green tomato into the buttermilk mixture again, allowing any excess buttermilk to drip off back into the dish.
Finally, you will place your buttermilk-coated green tomato into the last dish with the breadcrumb mixture. Make sure all sides are evenly coated, and any excess mixture is gently shaken off back into the dish.
Gently place your coated green tomato slice onto a clean plate and repeat this process until all of your green tomatoes are ready to be fried.
Carefully place 3-4 tomatoes into the hot oil and allow them to fry for 2 minutes or until a beautiful golden brown. Make sure to not overcrowd your skillet and keep an eye on your oil temperature. You want to make sure your oil stays at 350°F.
Remove the fried green tomatoes and place them onto the prepared plate to absorb excess oil. Repeat this process until all the green tomatoes are fried. At this point, you can sprinkle a small pinch of kosher salt onto the hot fried tomatoes.
kosher salt
Made with love by Princess Pinky Girl

Get back to this recipe by scanning this QR Code

05/05/2025

Butterfinger Pie recipe

Ingredients:

1 package (8 oz) cream cheese, softened
1 container (8 oz) whipped topping
1 cup powdered sugar
1/2 cup creamy peanut butter
3 Butterfinger candy bars, crushed
1 pre-made graham cracker crust
1/2 tsp vanilla extract

Directions:

In a large bowl, beat the softened cream cheese and powdered sugar together until smooth.
Add the peanut butter and vanilla extract. Continue mixing until well combined.
Gently fold in the whipped topping until the mixture is light and fluffy.
Stir in 2 of the crushed Butterfinger candy bars, reserving the remaining 1 for topping.
Spoon the mixture into the pre-made graham cracker crust, smoothing the top with a spatula.
Sprinkle the remaining crushed Butterfinger on top of the pie for extra crunch and flavor.
Refrigerate the pie for at least 4 hours or overnight for the best results.
Slice, serve, and enjoy this sweet, creamy, and crunchy dessert!

05/05/2025

"Chicken Bacon Ranch Sliders

Ingredients
12 slider buns or Hawaiian rolls
2 cups cooked shredded chicken (rotisserie works great)
1 cup cooked bacon, chopped
1 cup shredded mozzarella or cheddar cheese
½ cup ranch dressing
4 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
Optional: sliced pickles or tomato for layering
Tools Needed
9×13-inch baking dish
Small mixing bowl
Basting brush
Aluminum foil
Cooking Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking.

Step 2: Prepare the Sliders
Slice the slider rolls in half horizontally, keeping them connected if possible. Lay the bottom halves of the buns in the prepared baking dish, ensuring they fit snugly.

Step 3: Layer the Fillings
Evenly spread the shredded chicken over the bottom halves of the buns. Drizzle ranch dressing over the chicken, followed by an even sprinkle of chopped bacon and shredded cheese.

Step 4: Top It Off
Place the top halves of the buns on the sliders, pressing gently to secure everything in place.

Step 5: Make the Garlic Butter
In a small bowl, mix the melted butter with garlic powder and dried parsley. Brush this garlic butter generously over the top of the buns, ensuring every surface is coated.

Step 6: Bake
Cover the baking dish with foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and bake for an additional 5–7 minutes until the tops are golden brown and the cheese is melted.

05/05/2025

Parmesan Garlic Chicken Mac and Cheese
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
Buffalo Wild Wings Parmesan Garlic Sauce (enough to coat)
For the Mac and Cheese:
8 oz elbow macaroni
2 cups whole milk
2½ cups shredded Colby Jack cheese
8 oz cream cheese, softened and cubed
¼ cup grated Parmesan cheese (or to taste)
Fresh parsley, chopped (for garnish)
Directions:
Slow Cook the Chicken:
Season the chicken breasts with salt, pepper, paprika, and garlic powder.
Place in a slow cooker and pour enough Parmesan Garlic Sauce to coat the chicken well.
Cover and cook on LOW for about 4 hours, or until the chicken reaches an internal temperature of 165°F.
Once cooked, shred or chop the chicken and return it to the crockpot. Add a little more Parmesan Garlic Sauce if desired.
Par-Cook the Pasta:
While the chicken is finishing up, bring a pot of salted water to a boil.
Add the elbow macaroni and cook for about 3 minutes—just enough to soften slightly without fully cooking.
Drain the pasta and set aside.
Combine and Cook:
Add the partially cooked macaroni, milk, Colby Jack cheese, and cream cheese to the slow cooker with the chicken.
Stir everything together until well combined.
Cover and cook on LOW for 1 hour, stirring a few times to ensure even melting and creaminess.
Finish and Serve:
Sprinkle Parmesan cheese over the top and stir gently.
Garnish with freshly chopped parsley.
Serve warm and enjoy the creamy, garlicky goodness!
Prep Time: 10 minutes | Cooking Time: 5 hours (including slow cooker time) | Total Time: 5 hours 10 minutes
Servings: 4–6

05/05/2025

Cheesy Sausage & Hashbrown (Dump-and-Go Slow Cooker Meal)
Ingredients:
1 (14 oz) package Kielbasa or smoked sausage (such as Eckrich), cut into chunks
1 (32 oz) bag frozen hashbrowns
1 small onion, diced
2 cups shredded cheddar cheese
½ cup sour cream
½ cup milk
1 (10 oz) can cream of mushroom or cream of chicken soup
½ teaspoon minced garlic (or more to taste)
½ teaspoon onion powder
Salt and pepper, to taste
½ cup additional cheddar cheese (for topping)
Directions:
Prepare the Casserole:
Grease the inside of your slow cooker or use a crockpot liner for easy cleanup.
Add the sausage chunks, frozen hashbrowns, diced onion, and 2 cups of cheddar cheese to the crockpot.
In a separate bowl, whisk together the cream of soup, milk, sour cream, minced garlic, onion powder, salt, and pepper until well combined.
Pour the mixture evenly over the sausage and hashbrown mixture in the slow cooker. Use a spoon or spatula to gently mix and coat everything.
Top the casserole with the remaining ½ cup of shredded cheese.
Cook:
Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until hot and bubbly and the hashbrowns are tender.
Serve:
Scoop into bowls or plates and serve with a fresh salad, roasted veggies, or buttery Texas garlic toast for a complete comfort meal.
Prep Time: 10 minutes | Cook Time: 4–6 hours | Total Time: 4–6 hours 10 minutes
Servings: 6–8

05/05/2025

These crispy air fryer churros are the easiest treat to make for Cinco de Mayo! Made with puff pastries as a shortcut of our favorite cinnamon-sugar churros and a healthier take on the deep-fried version!

Ingredients
1 puff pastry dough sheet thawed
Non-stick cooking spray or oil
¼ cup butter melted
½ cup sugar
1 tablespoon cinnamon
Instructions
Preheat the air fryer to 400° F and coat the bottom of the basket with oil or non-stick cooking spray.
Cut the thawed puff pastry dough in half lengthwise. Then cut into one-inch strips.
1 puff pastry dough sheet
Spray both sides of the dough with cooking spray or brush with oil to make them crispiest.
Non-stick cooking spray or oil
Place the strips in the air fryer basket in a single layer and cook for 6 to 8 minutes until it is golden brown.
In a gallon size plastic bag, add the sugar and cinnamon and shake to blend.
½ cup sugar,1 tablespoon cinnamon
After removing the cooked churro from the air fryer, immediately brush each one with melted butter and place in the cinnamon-sugar mixture in the bag.
¼ cup butter
Lightly shake the bag to coat the churro.
Notes
Store in a paper bag or a container that is not airtight at room temperature for 2-3 days.
Don't overfill the air fryer basket. Leave enough space between each churro to allow for even cooking.
Nutrition
Serving: 1churro | Calories: 90kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 41mg | Potassium: 8mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.3mg

Larry Rufus

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