Jan CAN Cook

This is one Helluva Good Dupe...

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 08, 2025

Way, way, back in the day when chip dip was an actual food group, Prairie Farms made this bacon horseradish dip that could bring a grown person to tears. It had that perfect back-of-the-throat kick that made you go “whoo!” and then immediately grab another chip. It was, in a word, legendary.

Fast-forward a few decades, and guess what? It’s gone. Vanished. Poof. My friend Jean (who fancies herself the queen of all things bacon and horseradish) swears up and down that Prairie Farms never even made a bacon horseradish dip. But I know better, I can't remember what I had for breakfast but i'll never forget that dip. This has been our ongoing “discussion” for years, her memory versus my taste buds, and I know who’s right. 😏

But hold onto your crackers, because there’s a new kid in town: Heluva (no, that's not a typo, that's the way that company spells it) makes a bacon horseradish dip that’s giving that old favorite a run for its money. The only problem? It’s harder to find at Walmart than a parking spot at Costco on a Saturday.

In true desperation and with a little help from my genius sidekick, Einstein (a.k.a. ChatGPT) I whipped up a dupe that’s pretty darn close.

So for all my fellow bacon-horseradish devotees out there… this one’s for you, kid. Now grab a chip and dig in and see if it doesn't make your taste buds go "whoo. Hey, if you put enough horseradish in there, they might even go whoo-ee" 😝

1 ¼ cups (sour cream

2–3 Tbsp prepared horseradish, well-drained (not creamy style) (start with 2 Tbsp; add more for extra bite)

¼ cup very finely minced crisp bacon (or real bacon bits)

½ tsp onion powder

¼ tsp fine salt, plus more to taste

½ tsp sugar (tiny touch—label has “adds a trivial amount”)

⅛ tsp black pepper (optional)

Directions:

In a bowl, whisk sour cream, horseradish, onion powder, salt, sugar,u ntil smooth.

Fold in bacon. Taste; add a pinch more salt or horseradish if you want more pop.

Cover and chill at least 2 hours (overnight = best flavor/texture).

Stir before serving.

Texture/Flavor tweaks:

Thicker body: whisk in ½ tsp cornstarch or 1 tsp instant potato flakes; chill 3–4 hours.

More “horseradish up-front”: add ½ tsp dehydrated horseradish (if you have it) along with the prepared kind.

Smoother bacon note: blitz the bacon bits briefly so they’re tiny—commercial dip uses very fine bits.

Sodium, if yours tastes under-seasoned add tiny pinches of salt, give it 15 minutes, taste again, you can always add more but you can't take it away.

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Old-Fashioned Apple Dumplings

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 20, 2025

It’s that magical time of year again, when the air feels a little crisper and the leaves turn golden, and nothing says fall quite like a warm apple dumpling crowned with a scoop of melting vanilla ice cream. There’s just something about this old-fashioned treat that feels like home. For me, no matter how many pastry recipes I try, I always circle back to the Classic Crisco pie crust—it’s simple, dependable, and just perfect.

If you’re lucky enough to wander through an orchard, grab a bag of freshly picked apples. If not, the grocery store has plenty of wonderful choices. I’ve never been a fan of Granny Smith—they’re just a little too tart for my taste. I love the mellow sweetness of Golden Delicious or the crisp bite of Honeycrisp. Both make the dumplings shine.

And honestly, there’s no better way to spend an autumn afternoon than baking up a batch of apple dumplings and sharing them with the people you love. The smell alone wraps the whole house in comfort, and every bite feels like a memory in the making.

Ingredients

1 (14.1 ounce) double-crust pie pastry, thawed. I always use the Crisco recipe for double crust deep dish piecrust because I would rather have a bit left over than not enough.
6 large preferably Golden Delicious apples, peeled and cored
One stick of butter, KerryGold takes it to the next level
1 cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
3 cups water
2 cups white sugar
1 tablespoon vanilla extract
Directions

Preheat your oven to 425°F ( Butter a 9×13-inch baking pan
On a lightly floured surface, roll out the pastry into a 24×16-inch rectangle. Cut into six 10-inch squares. Place one apple in the center of each square, right side up.
Cut the butter into 8 pieces. Put one pat of butter into the cored opening of each apple; you will have leftover butter, reserve the remaining for the sauce.
You can divide brown sugar among the apples: some inside the cored openings, the rest around each apple’s base and sprinkle cinnamon and nutmeg over the apples, I actually like mixing all of this together first.
Here comes the tricky part, not that tricky actually, you just need to take your time. Wet your fingers, bringing one corner of the pastry square up to the top of the apple, then bring the opposite corner and press together, keeping those fingers damp so that the dough sticks together when you press it. Bring up the remaining two corners and seal. Pinch and shape sides with your hands so the apples are enclosed and rounded. Then take the leftover pieces of piecrust, cut them into leaf shapes and if you want, score the veins for a realistic look. Dampen them to attach to the top of the dumplings.
The sauce is simple, just combine water, sugar, vanilla and the reserved butter in a large saucepan. Over medium heat, bring to a boil. Reduce heat to low and simmer until sugar is dissolved (about 5 minutes).Carefully pour the sauce over the dumplings.
Bake in the oven until the dumplings are golden brown and crisp on top, about 55-60 minutes.
And now for that Crisco piecrust recipe - This is the link for the 2 crust Deep Dish Crust, scroll down the page to see it

🍎 🍎 🍎 🍎 🍎 🍎 🍎 🍎 🍎 🍎 🍎 🍎

If you need an Apple Corer, here is a great one at a good price on Amazon

🍎 🍎 🍎 🍎 🍎 🍎 🍎 🍎 🍎 🍎 🍎 🍎

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Pumpkin Pancakes from Luke’s Diner — A Gilmore Girls Classic

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 19, 2025

And here you have it — a stack of warm, spiced pumpkin pancakes that would make even Luke crack a smile. Whether you’re enjoying them solo with a big mug of coffee, or serving them up for family while Gilmore Girls plays in the background, these pancakes bring a little slice of Stars Hollow into your own kitchen. If you give them a try, I’d love to hear how they turned out — did you top yours with extra cinnamon butter, or maybe add a drizzle of maple syrup worthy of a Friday night dinner? However you enjoy them, consider this your official invitation to slow down, savor the season, and let a little Gilmore magic fill your morning.

Ingredients (makes about 10 pancakes)

For the pancakes

1 cup all-purpose flour

1 tablespoon brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger (optional)

1 cup buttermilk (or regular milk + 1 teaspoon lemon juice)

½ cup pumpkin puree (not pie filling)

1 large egg

2 tablespoons melted butter or neutral oil

1 teaspoon vanilla extract

For the cinnamon butter

4 tablespoons softened butter

1 tablespoon powdered sugar

1 teaspoon ground cinnamon

Tiny drizzle of honey or maple syrup (optional)

Instructions

Make the cinnamon butter: In a small bowl, mix softened butter, powdered sugar, cinnamon, and honey (if using). Stir until smooth and creamy. Set aside.

Mix dry ingredients: In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Mix wet ingredients: In another bowl, whisk together buttermilk, pumpkin puree, egg, melted butter, and vanilla.

Combine: Pour the wet mixture into the dry mixture. Stir gently until just combined — batter should be a little lumpy. Don’t overmix.

Cook: Heat a lightly buttered skillet or griddle over medium heat. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the other side until golden brown.

Serve: Stack pancakes high, add a slice or dollop of cinnamon butter on top, and let it melt into the warm pancakes. Serve with maple syrup if you like.

Must See Cozy Autumn Mugs from Amazon, links below...

Sweet Water Ceramic Orange Pumpkin Coffee Mug - 19 oz Halloween Cup Dishwasher & Microwave Safe

Pumpkin Spice And Everything Nice Coffee Mug, cozy colorful and fun

Burnt Orange Speckled 17 oz. Mug

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Praline French Toast with Orange Sauce for a Special Brunch

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 14, 2025

I found this amazing recipe years ago in the late Holly Klegg's Trim and Terrific Cookbook. My version isn't quite as healthy as hers, but she was the inspiration and it's absolutely yummy, yummy. You can make it the night ahead and bake it the next morning, I love it made with challah bread and served with bacon or sausage links. She had wonderful recipes, she was a special lady, gone too soon...

Your friends and family will love this. Pinky swear, they will. ~ jan

PRALINE FRENCH TOAST WITH ORANGE SAUCE

6 Tbsp. unsalted butter
1 cup light brown sugar
2 Tbsp. white corn syrup
1 cup chopped pecans, the pecans are the magic ingredient
2 eggs
3 egg whites, or 4 whole eggs
1 cup orange juice
¼ cup sugar
1/3 cup milk
1 tsp. grated orange rind
1 tsp. vanilla extract
½ tsp. ground cinnamon
1 (16 oz.) loaf French bread, Challah is even better, cut into 12-15 (1 inch) slices

In a large 9x13” ovenproof baking dish, melt the brown sugar, butter and corn syrup by putting it in a warm oven until everything turns to liquid. Then sprinkle the bottom of the dish with pecans. The original recipe called for 1/2 cup, I used at least a cup, because I like lots of pecans, and 1/2 cup just wasn’t enough.

In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, vanilla and cinnamon. Arrange the bread slices over the mixture in the baking dish and pour the egg mixture over all.

Cover with plastic wrap and refrigerate at least one hour or overnight. Bake in a preheated 350 degree oven for 30-35 minutes. Serve this immediately, flip each slice when you take it out of the dish so that the praline sauce is on top. Serve with Orange Sauce.

ORANGE SAUCE

¼ cup butter
¼ cup sugar
¼ cup orange juice
orange zest

Mix sauce ingredients in a saucepan and bring to a boil over low heat.
Note: I doubled the orange sauce because I people taste it and go back for an extra drizzle. Serve the sauce in a small pitcher so people can do those multiple drizzles on the french toast.

Don't you love this apron? There is even a cuter one on Amazon.

Here's the link...

I also found the cutest little retro pumpkin style pitcher for this French Toast. It's worth the click 😊

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Martha Stewart's Favorite Biscuit Recipe

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 13, 2025

Let’s be honest… nothing compares to Martha Stewart. So when she popped up on Instagram making these biscuits and dropped the recipe link in her bio, I was clicking faster than you can say butter. Of course, I can’t resist tweaking — especially when it comes to making them savory. First I have to give her credit, for these irresistible biscuits and if you want the original recipe with step by step instructions, here's the link.

I did tweak this a bit, because I always like taking recipes to another level and for the biscuits I give options like cheese and savory additions of bacon or sausage crumbles, which would be amazing. And doing the mixing in a food processor, that's right up my alley, I still have my original Cuisinart, circa 1978 and this it is so much easier than using a pastry blender or mixing it with a fork.

Ingredients

4 cups all-purpose flour, plus more for kneading

4 teaspoons baking powder

1 tablespoon sugar

1 heaping teaspoon coarse salt

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, cut into ½-inch pieces, chilled

4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives. I have to add thyme to the list because thyme is always a wonderful addition if you're using herbs.

1 ½ cups buttermilk, well shaken, plus more for brushing tops

Directions

Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line a baking sheet with parchment paper; set aside.
Combine dry ingredients:
In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda.
Transfer half mixture to food processor and add butter:
Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining.
Mix into remaining dry ingredients
Now's the time to add the variations, fresh herbs, chives, dill, rosemary all would be good.
Another option is cheese, you can't go wrong with grating some cheddar or pepper jack into the dough. And if you want them savory, some crumbled bacon or cooked sausage crumbles would be awesome.
Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine
Add buttermilk and mix:
Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl.
Knead dough lightly:
Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
Form into square and cut out biscuits:
Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter.
Bake:
Transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.

Here's a link to a great little biscuit cutter set. It comes with five different sizes (from 1¾" up to 3¼"), so whether you’re cutting biscuits, scones, cookies or even donuts, you’ve got the right tool at hand.
I also love that each one has the measurements engraved right on the side — no more guessing which cutter is which. And when you’re done, they all nest neatly together so they don’t take up much room in the drawer. Bonus points for the set only costing $8.99

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Elsah's Landing Hawaiian Carrot Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 07, 2025

I first shared this recipe back in 2007, and it’s one of those classics that keeps finding its way back to the table. I decided to post it again for anyone who hasn’t discovered it yet.

It’s truly a family favorite, one we all adore. If you can resist digging in right away and let it rest in a covered container for at least 24 hours, the flavors mellow beautifully and become absolutely irresistible.

Ingredients

2 cups sugar
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla
2 ¼ cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots
2 cups shredded coconut
1 can (8 oz) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup raisins (optional)

Instructions

(Preheat oven to 350 degrees) In a medium bowl combine sugar, eggs, oil, and vanilla; mix well. In a large bowl combine flour, cinnamon, baking soda, and salt; mix well. Add the liquid mixture to the flour mixture and stir until blended. Fold in carrots, coconut, pineapple, and walnuts; mix well. Spoon batter into a 9x13 glass pan and bake at 350 degrees for 50 minutes, or in two 9" layer pans.

Let cool before frosting. Frost with cream cheese icing. When I make this in a layer pan, I put a layer of nuts on the frosting between the layers with coconut, and then I add a layer of chopped nuts on top of the frosted cake as well.

Cream Cheese Frosting

1 (8 oz) package cream cheese, softened
4 tablespoons melted butter
2 tablespoons milk or half & half
1 teaspoon vanilla
1/8 teaspoon salt
1 box powdered sugar

Combine ingredients and beat well. I mix mine in the Cuisinart. Spread on cooled cake and top with walnuts.

🥕🍰 Looking for the perfect way to show off your carrot cake? Check out these gorgeous cake stands that I've linked below from Amazon.

This acacia wood cake stand has that modern, earthy vibe everyone’s loving right now

This cake stand sits on a lazy Susan and spins smoothly so you can decorate or serve with ease

Martha Stewart Jadeite Cake Stand with Dome

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Fasta Pasta

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 05, 2025

If you’ve ever stood at the stove, waiting for your pasta water to come to a boil, you already know what often happens. One minute it’s simmering peacefully, and the next it’s bubbling over making a gawdawful mess, water everywhere, starchy foam dripping down the sides of the pot, and frantically trying to turn down the burner.

Last year my son Ryan was visiting, and he told me that his wife, Lindsay, ordered the Fasta Pasta Microwave Cooker and that was a game changer. He ordered me one and the rest is history. I never cook pasta on the stove, ever. My friends have bought this as well, because I was relentlessly telling them how well it works. I put in the water, and for spaghetti, I set the microwave for 13 minutes and walk away. For other shapes, like penne or rigatoni I usually cook it for 14 minutes.

ALWAYS COOK WITH LID OFF, NEVER LEAVE THE LID ON!

You put the lid on to drain it after it's cooked.

This little container is genius. Instead of hauling out a big pot and hovering over it, you just measure your dry pasta right in the container (it even has built-in measuring slots so you don’t overdo it), fill with water, pop it in the microwave, and a few minutes later—perfectly cooked pasta. No boil-overs, no babysitting, no mess. Easy peasy and you can put an entire pound of spaghetti in it. Cleanup is a breeze because you put everything in the dishwasher.

🍝 Cook pasta the easy way! The Original Fasta Pasta lets you make spaghetti, macaroni, or noodles right in the microwave — no need to wait for water to boil. Quick, simple, and easy clean-up.

✨🍝 Imagine perfect pasta without the boiling pot drama! Meet Fasta Pasta — the microwave miracle worker that makes noodles so good, even Nonna would approve (don’t tell her though 😉). Less mess, less stress, more deliciousness. Click here to twirl your way into pasta bliss: Fasta Pasta on Amazon 🍝✨

Cooking Curiousity has a fabulous recipe for authentic carbonara. Here's the link it's excellent!

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Simply the BEST Oatmeal Raisin Cookies, Bakery Style...

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 27, 2025

I've made these thick, chewy oatmeal cookies for years from a recipe I found online somewhere and they are pure comfort in every bite—rich, hearty, and downright irresistible. Don’t flatten them with a glass—leave them beautifully mounded for that bakery-style texture. I didn’t have a large ice cream scoop on hand, so I used a 1/4 cup measuring cup, and it worked like a charm. They baked up perfectly in 16 minutes—golden on the edges, soft in the middle.

The flavor? Even better the next day—like they settled into their deliciousness overnight. Using a generous scoop makes a huge difference in size and density; they stay nice and thick and don’t spread out much at all. I went all in with 1.5 cups of raisins (yes, it’s a lot, but so worth it!) and added a full cup of chopped pecans for a nutty crunch in every bite. These cookies are everything you want them to be—chunky, chewy, and packed with goodness.

Ingredients

¾ cup unsalted butter, softened to room temperature
1 cup light brown sugar, firmly packed
6 tablespoons granulated sugar
2 eggs
2 teaspoons vanilla extract
1 tablespoon + 1 teaspoon molasses*
2 cups all-purpose flour
3 cups rolled oats**
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt
1½ cups raisins (soaked, drained well)
1 cup coarsely chopped pecans or walnuts (pecans are my favorite!)

Directions

Preheat oven to 350°F. Line cookie sheets with silicone mats or parchment paper.
Place the raisins in a small bowl and cover with boiling water. Cover and let sit while preparing dough.
In a medium bowl, whisk together flour, oats, spices, baking soda, and salt. Set aside.
In a mixer, cream together butter and sugars until light and fluffy. Add vanilla, then eggs one at a time, mixing well.
Mix in molasses until fully combined. Scrape down the bowl.
Add the dry ingredients in three additions, mixing gently.
Drain raisins very well (press out extra moisture). Stir into the dough with pecans.
Using a 2-ounce cookie scoop, portion dough onto prepared sheets, about 2 inches apart.
Bake 15–17 minutes, until golden brown on edges and soft in the center.
Cool briefly on trays, then transfer to a wire rack. Store airtight up to 1 week, or freeze up to 3 months.

Notes

Use dark molasses, not blackstrap. I prefer Grandma’s brand.
Be sure to use rolled oats, not quick or steel-cut oats.
Remove as much water as possible from raisins before adding to dough — this keeps cookies thick and chewy.

HB Design Co. matte white ceramic cookie jar with airtight lid

🍪 Looking for a cute way to keep your cookies fresh? Click here to check out this matte white ceramic cookie jar on Amazon. It seals tight to keep treats soft and delicious, and with its farmhouse style, it’s as cute as it is practical.

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Sweet or Savory Omelette ~ The Best Recipe, EVER!

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 31, 2024

I struggle with omelettes, flipping them, getting them cooked all the way through, so this is such a good idea, I've had great luck making them this way.

I've made this sweet omelette several times now, serving it with link sausage and maple syrup and it's delicious! The same recipe can also be made using savory ingredients. This is so easy, and it is just yummy!

Sweet Omelette

3 large eggs

1/2 cup milk

1 tablespoon sugar - I'm always watching calories so I use a tablespoon of Splenda

1 tablespoon flour

tiny pinch of salt, don't leave it out, just a smidge is enough

Cooking spray

1/2 teaspoon vanilla

Steps

Spray and heat 6.5-7" skillet on medium heat.

I put all of the ingredients in a bullet blender to make sure the flour was well distributed. It worked great but you could also just whisk it thoroughly.

Pour the eggy mixture onto the pan and cover with the lid.

Cook on medium heat for 2-3 minutes, then turn to low. Mine cooks in 7 minutes, it's perfect, just a bit custardy on the inside. The omelette will puff up a lot and once the lid is removed the omelet will fall. Don't panic, it's what its supposed to do.

Savory Omelette

Same recipe, except omit the sugar. Stir in whatever you like to make it savory before you bake it. Onions, peppers, bacon, crumbled cook sausage, a dash of hot sauce, grated cheese, hot pepper flakes. Whatever floats your boat, cook the same way and you will have the easiest omelette you ever made. With all the inclusions it might take just a minute longer to cook. Check it at the 7-8 minute mark and determine if it's done. If you turn to low to cook, your bottom should brown nicely and it doesn't burn.

This entire recipe is 22 grams of protein and 300 calories. It keeps you satisfied for hours! If you're into presentation, dust it with confectioner's sugar and add a few raspberries or blueberries...

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Old Fashioned Popcorn Balls

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 26, 2024

A trip down memory lane, today. It's Halloween y'all and when I was growing up people always gave us popcorn balls and apples on Halloween night. Unlike today, when people give out prepackaged candy, popcorn balls were what people gave us and it was something we looked forward to every year.

I wish I had mother's recipe from all those years ago, but I don't, so I watched Paula Deen make her grandmother's recipe and they look exactly like the ones mother used to make. So this is her recipe for you today, you can dress them up anyway you like with candy and sprinkles, ours were just always plain, wrapped in waxed paper and tied with twine. Such good memories...

Grandmother Paul's Popcorn Balls

2 cup sugar

1 1/3 cup water

1/2 cup light corn syrup

1 teaspoon white vinegar

1/2 teaspoon salt

1 teaspoon vanilla extract

18 cups popped popcorn

In a medium saucepan, combine sugar, water, syrup, vinegar and salt. Cook over high heat until mixture reaches 255 °F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on wax paper

This is one Helluva Good Dupe...

Old-Fashioned Apple Dumplings

Ingredients

Directions

Pumpkin Pancakes from Luke’s Diner — A Gilmore Girls Classic

Ingredients (makes about 10 pancakes)

Instructions

Praline French Toast with Orange Sauce for a Special Brunch

Martha Stewart's Favorite Biscuit Recipe

Elsah's Landing Hawaiian Carrot Cake

Fasta Pasta

Simply the BEST Oatmeal Raisin Cookies, Bakery Style...

Ingredients

Directions

Notes

Sweet or Savory Omelette ~ The Best Recipe, EVER!

Old Fashioned Popcorn Balls

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