Valentine’s Day Compilation

Hey everybody, we thought out of all the recipes we’ve posted, these were the ones that’d be great to serve on Valentine’s Day:


Crawfish Veronica


Mushroom Ragoût with cheese ravioli

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Poblano Cream Pasta with Shrimp


Raspberry Swirled Cheesecake Pie

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Red Velvet Hot Cocoa

These are just suggestions though for what to fix on Valentine’s Day. You never have to stick to the classic Valentine’s Day food. If you and your loved one want to eat something like pizza tomorrow, then you enjoy eating you some pizza !

Take care everybody !

Red Velvet Hot Cocoa


  • 2 cups milk (we used whole milk)
  • 2 cups water
  • 1 cup semisweet chocolate chips (we used Nestle semisweet chocolate mini morsels)
  • 1/4 cup unsweetened cocoa powder
  • 2 Tbsp. sugar
  • 2 oz. cream cheese
  • 2 tsp. vanilla extract
  • 4 tsp. red liquid food coloring (we used 6 tsp.*)
  • Whipped cream and additional cocoa powder, optional (we used Whipped-Cream Cutouts, recipe below)


  1. Take a large pot out and add the first 5 ingredients to it, stirring to combine. Set the pot over medium heat, stirring constantly until boiling occurs. Turn the heat down to low and let it cook for 5 minutes or until it’s thickened slightly, stirring occasionally during that time. Add the cream cheese into the pot, stirring until it’s completely melted and smooth**. Take the pot off the heat and mix in the extract and food coloring. Pour the hot cocoa into 4 mugs, topping with the whipped cream and cocoa powder (if you’re using them).

*When we mixed in the 4 teaspoons of food coloring, our cocoa did not look like the shade of red that you expect with red velvet. We tried adding an extra 2 teaspoons of food coloring and it didn’t make much difference so we just stopped adding in more. The only reason we could think of as to why it didn’t turn out a brighter shade of red is because we used mini morsels rather than regular-sized chocolate chips.

**Most of the cream cheese did melt but we had some tiny little bits that just weren’t melting even after 15 minutes of stirring. We decided to just move on after those 15 minutes of stirring.

Whipped Cream Cutouts


  • Whipped cream (from scratch, canned, Cool Whip)  (we used Reddi Wip)


  1. Spread a 1-inch* layer of whipped cream out onto a parchment-lined baking sheet, placing it in the freezer for at least an hour to get the whipped cream frozen (we left ours in for an hour and a half). Take a metal cookie cutter (we used a heart-shaped cookie cutter) and cut out as many of your chosen cookie cutter as you can. Place it on top of the hot cocoa and enjoy !

*It took an entire 6.5 oz. can of Reddi Wip to get an 1-inch layer big enough to get 4 hearts (from a 2 1/4-inch wide cookie cutter) from it.

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This hot cocoa tastes good but isn’t nearly as sweet as the pre-packaged cocoa mix. It’s nice being able to have the whipped cream hearts with the cocoa and it not being super sweet ! This is a cute drink to have on Valentine’s Day !

The Red Velvet Hot Cocoa recipe came from Woman’s World and the Whipped Cream Cutouts recipe came from Rachael Ray.

We weren’t paid in any form to promote Nestle, Cool Whip, Reddi Wip, Woman’s World, or Rachael Ray.

Take care everybody !

Raspberry Swirled Cheesecake Pie


  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten (we used large eggs)
  • 1 graham cracker crust (9 in.)
  • 1 can (21 oz.) raspberry pie filling, divided


  1. Preheat your oven to 350 degrees. Take a large mixing bowl out and place the cream cheese and sugar in it. Using a hand mixer, beat them together until it’s a smooth mixture (we had ours on low speed). Add the eggs into the bowl, continuing to beat on low just long enough for everything to get blended together (make sure you scrape the bottom, some of the cream cheese will stick to the bottom otherwise). Pour the cheesecake batter into the crust. Take 1/2 cup of the raspberry pie filling and by the tablespoonful, drop it over the cheesecake batter. Cut through the batter using a knife to create a swirl*.
  2. Place the pie in the oven to bake for 35 to 45 minutes or until the filling is set (we went with 38 minutes). Place the leftover raspberry in a covered container and place it in the fridge until the cheesecake is ready to be served.
  3. Place the pie on a wire rack and let it cool for 1 hour before placing it in the fridge for 2 hours, only covering the cheesecake once it feels like it’s completely cooled. Top individual portions with extra raspberry pie filling.

*You could follow their instructions and create swirls but you could also try and create other designs with the raspberry pie filling like this idea for Valentine’s Day:

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Serves 8.

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We’re used to eating no-bake cheesecake so we weren’t sure what to expect with this but it turned out great ! The cheesecake had this wonderful creaminess to it and the crust provided a nice crunchy contrast. It may not be the fastest dessert you could make, but we think this is a fairly easy dessert to serve on Valentine’s Day or any day really that you’ve got a hankering for cheesecake !

This recipe came from Taste of Home.

We weren’t paid in any form to promote Taste of Home.

Take care everybody !

Game Day Recipe Compilation

Tomorrow is Super Bowl Sunday, and here are all the recipes we think would be great to enjoy that day:


Egg Rolls with Spicy Peanut Sauce


Mini Ham Sandwiches


Pork Chorizo Burger


Spicy Dr. Pepper Pulled Pork


Thai Chicken Tacos


Spicy Pork Tacos with Pineapple Salsa


Spicy Mushroom Sloppy Joes


Restaurant-Style Salsa


Sriracha Buffalo Chicken Wings with Lemon Dijonnaise Dip


Spicy Shredded Beef Sandwiches


Peanut Butter Brownie Bars

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Thai Coconut Chicken Meatballs


Smokin’ Hot Baked Wings

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Pork & Scallion Wontons


Smoky Pork BBQ Sandwiches


Whiskey-Mustard Meatballs


Football Fudge Brownies


Salami Snack


Southwestern Nachos Potato Skins


Pizza-Stuffed Mushrooms

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Mexican Brownies


Hot Wing Dip


Smoky Ranch Dip


Southwest-Style Egg Rolls with Southwest Sour Cream Dip


Roasted Salsa Roja


No-Frills Guacamole


Roasted Tomatillo Salsa


Tequila Sunrise


Salty Chihuahua


Pineapple Rum Slush


Chicken Enchilada Dip


Sticky Habanero Glazed Chicken Wings

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Buffalo Chicken Meatball Sliders

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Alabama White Sauce


Blue Cheese Ranch Dip


Buttery Nashville Hot Sauce Chicken Wings

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Sweet Chile Hot Wings

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Buffalo Chicken Wings

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Southern Fried Pickles with Creamy Rémoulade

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The nacho cheese

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Chicken Parm Sliders

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Barbecue Chicken Meatball Sliders

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Vietnamese Peanut Sauce Chicken Wings


Sweet, Hot, and Sour Tennessee Whiskey Meatballs


Korean Meatballs

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Fiery Hot Wings

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Tomatillo Salsa

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Peanut Butter and Pepper Jelly Bars


Pizza Fries with pepperoni


Bratwurst with Sauerkraut

Take care everybody !

Peanut Butter and Pepper Jelly Bars


  • 1 cup creamy peanut butter, divided
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup salted cocktail peanuts, chopped and divided
  • 1/2 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 (10.5-ounce) jar red pepper jelly (we used Braswell’s Red Pepper Jelly)


  1.  Preheat your oven to 350 degrees. Take an 8-inch square baking pan and line it with either parchment paper or foil, making sure to have excess hanging over the sides of the pan (we used parchment paper). Spray the parchment paper (or foil) with baking spray with flour (we used Baker’s Joy baking spray with flour).
  2. Take a large mixing bowl and add to it 3/4 cup of the peanut butter and the unsalted butter. Take a hand mixer set to medium speed and beat the two together until they look creamy. Beat in the egg and vanilla just until combined.
  3. Take a medium-sized bowl out and whisk the following ingredients together: flour, brown sugar, 1/2 cup peanuts, oats, baking powder, and the salt. Slowly add the flour mixture into the peanut butter mixture, stirring until combined (the dough will be thick). Take 1 cup of the dough and leave it off to the side for now. Take the remaining dough in the bowl and press it into the bottom of the prepared pan. Spread the jelly evenly over the dough. Take the remaining peanut butter and drop it by the teaspoonful over the jelly (we wanted to have an even amount of peanut butter across the jelly so we used two extra teaspoons to achieve that). Take that cup of dough and crumble it over the peanut butter and jelly. Take the remaining cocktail peanuts and spread them out over the top. Place the pan in the oven for 30 minutes or until the dough looks golden brown. Pull it out and place the pan on a wire rack so it can cool down, leaving it there for about 6 hours. Using the excess parchment (or foil) you had hanging over the sides as handles, pull the whole thing out and cut the dessert into bars.

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As soon as we took a bite of this we knew this was going to be a favorite of ours ! It tastes like a peanut butter and jelly sandwich (you know, minus the bread) on top of a soft, chewy peanut butter cookie. You do get a crunch from the peanuts and while we didn’t get any heat from the pepper jelly, we still enjoyed eating this regardless !  These bars are crumbly so you’re going to want something underneath them as you eat so you can catch the crumbs. You will want to eat every last crumb of this, it tastes that freaking good !

We found this recipe in Taste Of The South. We weren’t paid in any form to promote Braswell, Baker’s Joy, or Taste Of The South.

Take care everybody !

Mini Lemon Cream Pies


  • 1 (11.5-oz.) jar high quality lemon curd (such as Stonewall Kitchen) (we used a 10-oz. jar of lemon curd from another brand)
  • 4 mini graham cracker piecrusts (from a 4-oz. pkg.)
  • ¾ cup heavy cream
  • 2 Tbsp. powdered sugar
  • 1 tsp. lemon zest


  1. Divide the lemon curd between the 4 piecrusts. Beat the heavy cream and powdered sugar together using an electric mixer set on high speed until stiff peaks form (we got the stiff peaks just whipping it by hand). Spoon the whipped cream over the lemon curd and top with lemon zest.
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This is such a quick and easy dessert to make. This is sweet enough that you get the lemon flavor without any of the pucker power ! It’s really nice when you’re busy making a lot of other dishes to have a dessert that’s so easy to make like this one.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Stonewall Kitchen or Southern Living.

Take care everybody !