Jan CAN Cook

🍎 Donut Shop Style Apple Fritters: A Cozy Bite of Fall 🍏

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 29, 2025

I'm going to give you two versions of these fritters, the healthier baked version and then the decadent donut shop version...

There’s something magical about pulling a tray of these out of the oven — the scent of warm apples, cinnamon, and vanilla drifting through the house feels like an instant hug. These fritters have the soft, tender middle you dream about, a light golden edge, and a drizzle of sweet glaze that sinks into every crevice. They’re pure comfort, without the grease or guilt of the fried kind.

I’ve baked plenty of cozy treats over the years, but these apple fritters have a little something extra — a mix of nostalgia and “oh wow, that’s good.” They hit the perfect note between breakfast and dessert, just right with a cup of coffee or a scoop of ice cream when the day winds down. One bite and you’ll see why this recipe’s become a new favorite around here.

The hardest part? Waiting for them to cool before you drizzle that glaze. Let’s bake! 🍎

Ingredients:

2 medium apples, peeled and diced (about 2 cups) - I prefer Golden Delicious
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1½ tsp ground cinnamon
1/2 tsp salt
1 tsp ground nutmeg
2 large eggs
3/4 cup milk
1/4 cup melted butter (cooled)
1 tsp vanilla extract

Glaze:

1 cup powdered sugar
2–3 tbsp milk
1-2 tsp. vanilla extract - I like a lot of vanilla
Pinch of cinnamon (optional)

Instructions:

1. Prep the apples and dry mix: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl, whisk together dry ingredients, flour, sugar, baking powder, cinnamon, salt, and nutmeg.

2. Mix the wet ingredients: Set the dry ingredients aside, then take another bowl and beat the eggs, then whisk in milk, melted butter, and vanilla until smooth.

3. Bring it all home: Pour wet ingredients into the dry mix and stir until just combined (don’t overmix). Gently fold in the diced apples.

4. Let's Shape: Drop 1/4-cup scoops of batter onto the baking sheet (leave about 2 inches between each). Bake for 18–22 minutes, until golden and a toothpick inserted in the center comes out clean.

5. Cool: Let fritters cool on the pan for 5 minutes, then transfer to a wire rack.

6. Now for the glaze: Whisk powdered sugar, 2 tbsp milk or cream, vanilla, and cinnamon, (optional) until smooth. Add a bit more milk, 1 tsp at a time, if glaze is too thick. You want it thin enough to drizzle over warm the fritters.

7. Serve: Enjoy immediately! The glaze sets in about 10 minutes, and they’re perfection if you eat them warm.

A Little Extra: Toss diced apples in 2 tsp cinnamon before folding in for extra cozy flavor! 🍏

🍎 Fried Apple Fritter Version if you want them Donut Shop Style 🍏

Oil Temperature:

Heat oil to 350°F (175°C). This is the sweet spot for fritters that are crisp outside and tender inside. If the oil is cooler, they’ll soak up oil; if it’s hotter, they’ll brown before the middle cooks through.

How Much Oil:

Pour 1½ to 2 inches of oil into a heavy skillet or Dutch oven—just enough for the fritters to float freely. That’s about 3 to 4 cups of oil, depending on the size of your pan.

Best Oils:

Use a neutral, high-heat oil such as canola, vegetable, or peanut oil (if no allergies).

How to Fry:

1. Heat oil to 350°F and keep a thermometer handy if you have one. Drop a tiny bit of batter in; it should sizzle and float within 2–3 seconds.
2. Scoop about ¼ cup of batter per fritter and gently drop into the oil.
3. Fry 3–4 fritters at a time—don’t crowd the pan or the oil temperature will drop.
4. Cook for 2–3 minutes per side, until golden brown and cooked through.
5. Remove and place on a paper towel–lined plate to drain excess oil.
6. When slightly cooled, drizzle or dip each fritter in glaze.

Pro Tip:

Keep oil between 340°F and 360°F as you go. Let the temperature recover between batches for perfectly crisp fritters every time.

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Where Have You Been All My Life, Lazy Lasagna? 👨‍🍳

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 26, 2025

Love lasagna but hate all the drama that comes with it? All that layering, boiling noodles, and praying it doesn’t turn into a gooey cheesy disaster when you cut it. Been there, done that, all that work and it just doesn't hold together when you cut it 😐 But don’t worry, I’ve got a total game-changer for you, and the secret is… ravioli. Yep, ravioli! It’s lasagna’s low-maintenance cousin — all the flavor, none of the fuss. Just a few minutes of prep, toss it in the oven, and boom… dinner perfection. 👩‍🍳

2-24 ounce jars of pasta sauce (two jars gives you a generous amount of sauce, you can reduce this to 1.5 jars if you think two jars is too much. I made it the first time using one jar, and it wasn't enough. Any marinara sauce will work, but Rao's takes it to a new level. Classico Tomato Basil Sauce is a good alternative, as well.

Ingredients

1 25 ounce bag of frozen cheese ravioli

1 lb of ground beef

2 cups of shredded Italian style cheese

1 teaspoon of basil

1 teaspoon of oregano

Steps

Preheat oven to 400 degrees. Spray 9x13 pan. Brown ground beef in skillet and add 3/4th of the sauce to meat and let simmer for about 10 minutes.

Pour remaining sauce in the bottom of casserole dish. Next layer frozen ravioli, then a layer of meat sauce and top with 1/2 the cheese. Layer ravioli again, meat sauce and cheese. Sprinkle basil and oregano on top layer of cheese.

Cover with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes. Let sit 5 minutes before serving

Options

You can make a white lasagna using two jars of Alfredo Sauce and a bag of wilted spinach

Saute onions, garlic and mushrooms with the ground beef for even more flavor

Substitute Italian sausage for ground beef, or mix half and half

Notes

The Italian style shredded cheese contains Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago cheese. You can use whatever cheese you like.

There’s just something irresistible about serving lasagna from a deep red ceramic dish — it turns an everyday dinner into something special. This one from Amazon is beautiful, practical, and the price is right! But if you’re ready to treat yourself, Emile Henry is the ultimate upgrade — truly the holy grail of bakeware. I linked both below so you can take a peek...

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🐶 Maggie and I thank you for supporting our little kitchen adventures

one paw print and casserole dish at a time! 🐾❤️

xo, Maggie 🐾 & Jan

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🍂 Mom's Sloppy Joes ~ Our Halloween Tradition 🎃

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 25, 2025

It’s that time of year again! Every Halloween, like clockwork, I pull out this Sloppy Joe recipe... and it’s become such a tradition that so many of you make it now, too. This all started back when my boys were little. Halloween night was always a whirlwind of costumes, excitement, and candy and the last thing I wanted to do was fuss with dinner. Sloppy Joes were my easy solution: toss everything together, let it simmer in the slow cooker, and by the time the boys were ready to go trick-or-treating, dinner was waiting.

We always served them with potato chips... nothing fancy, just that perfect, crunchy pairing. To this day, our family (me included!) still keeps the tradition going. It just wouldn’t be Halloween without a big pot of saucy Sloppy Joes and a heaping pile of chips on the side. I even doubled the recipe for you, because when it comes to Sloppy Joes, more is always better. 🎃

2 lb. ground beef

1 large onion, chopped

2 teaspoons Wocestershire sauce

1-2 teaspoon salt

2 Tablespoons white vinegar

4 heaping Tablespoons brown sugar

2 Cups Heinz Ketchup

1/4 cup water

Hot Pepper Flakes or Cayenne Pepper to taste

Brown meat and onion, season with salt, pepper and cayenne pepper. Drain, add remaining ingredients and simmer uncovered for 30 minutes. If mixture gets too thick, add a bit more water.

I put these in the slow cooker on low for 4 hours, the house smells so good and they are ready for the little tricksters to eat.

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Paula Deen's Famous Ooey Gooey "Pumpkin" Butter Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 24, 2025

Pumpkin season’s rollin’ in, and I’ve got just the thing to kick it off right. Y’all know I’m a fool for Paula Deen’s Ooey Gooey Butter Cake — it’s been a hit around here for years — but this pumpkin twist? Lord have mercy, it’s even better. Think soft, creamy, buttery pumpkin bliss with that melt-in-your-mouth texture we all love. You’ll wanna make this one again before the leaves finish fallin’. 🎃

Ingredients

1 (18 1/4 oz) package yellow cake mix

1 egg

2 sticks melted and divided Butter

1 (15 oz) can pumpkin

1 (8 oz) package softened cream cheese

3 eggs

1 teaspoon vanilla

1 (16 oz) box powdered sugar

1 teaspoon cinnamon

1 teaspoon Nutmeg

Steps

Preheat oven to 350 °F.

To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.

Prepare filling:

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.

Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Fall Cake Carrier (Pumpkin/Orange)

What a show stopper when you arrive for Thanksgiving with your dessert in this adorable pumpkin carrier!

View on Amazon

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Building the Ultimate Charcuterie Board

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 21, 2025

If you’ve ever wanted to create one of those show-stopping charcuterie boards that looks like it came straight from a magazine, this one is your roadmap. The secret isn’t perfection, it’s variety, color, and a little bit of fun.

1. Start with the Star

Every great board needs a centerpiece, and here it’s a collection of festive cheese balls.

Cover the large one in something really showy like dried cranberries, other ideas are pistachios and pomegranate seeds, lots of color, especially for a holiday showpiece.

Surround it with smaller ones rolled in sesame seeds, nuts, herbs, cheddar, or anything crunchy and colorful.

Cheese balls are perfect because they’re make-ahead friendly and look fancy without trying.

2. Add Crunch

A good board needs layers of texture.

Pile up pretzel twists, buttery rounds, seeded crackers, and long pretzel rods for height and crunch.

Mix in crackers in different shapes for something unexpected.

Spread these out so every section of your board has a “grab-and-go” bite.

3. Bring on the Freshness

Balance all that richness with crisp veggie sticks — carrots and green bell peppers work beautifully here.

They add freshness and color that makes the whole board pop.

4. Sweet Touches

No board is complete without a little sweetness.

Sugared cranberries sparkle like little jewels. This can even be your centerpiece. Easy to. make, I'll give you the recipe below.

Bowls of pomegranate arils, nuts like cashews and pistachios are also a favorite that also adds crunch and color.

Tuck in halved slices of sweet breads, orange cranberry, date nut, banana, all are are fun grab and go.

Finish with mandarin orange halves for a burst of citrus.

The key is scattering color — think ruby reds and tangerine oranges — to make the board feel alive.

5. Flavor Boosters

This is where the magic happens — the extras that make people linger around the table.

Candied pecans for nibbling.

Stuffed mushrooms for something earthy.

Dipping sauces, always a hit for veggies, cheese and crackers. Apricot sauce and sweet Thai chili sauces are always popular.

6. Finishing Touches

Slide in a few orange slices and scatter evergreen sprigs or herbs for that final festive flourish.

It’s the little details that make your board feel intentional and beautiful.

✨ Pro Tips

Vary your shapes: Mix rounds, sticks, cubes, and dips for visual interest.

Think color: Reds, greens, oranges, and golds — the more festive, the better.

Filled small containers or ramekins keep things neat and add visual interest.

Prep early: Cheese balls and sauces can be made up to two days ahead.

Keep it cozy: Serve with ginger beer, wine or sparkling cider, always have family friendly non-alcoholic choices that are special.

Whether you’re hosting a crowd or just want something stunning for yourself , make your board a feast for the eyes and taste buds alike.

Here's how to make those sugared cranberries. They keep for 2-3 days, but don't cover them or they will weep.

Ingredients

1 cup fresh cranberries (rinsed and dried)

1 cup granulated sugar (divided)

½ cup water

🍒 Directions

Make a simple syrup – In a small saucepan, bring ½ cup water and ½ cup sugar to a gentle simmer until the sugar is dissolved. Don’t let it boil hard or it’ll pop the berries.

Coat the cranberries – Remove from heat and stir in the cranberries just until they’re fully coated. Let them sit for about 5 minutes so the syrup clings.

Dry slightly – Using a slotted spoon, transfer the cranberries to a wire rack or parchment paper. Let them dry for about 45 minutes until tacky (not wet).

Roll in sugar – Roll the tacky cranberries in the remaining ½ cup of sugar until evenly coated. Shake off excess and let them dry for another hour.

Now that you've mastered the perfect charcuterie board you need the perfect wooden board to display it on.

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Cranberry Relish: The Love it or Leave it Tradition

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 21, 2025

Tis the season... Cranberry Relish is one of those things that is highly debatable. Some like it cooked, some like it raw, and then some just don't like it at all. For me, there’s just something about that tangy mix of tart berries and sweet citrus bubbling on the stove that takes me to my happy place.

There are so many variations, let's start with the basic cooked one.

1 bag of cranberries, I always buy several and freeze them, no need to thaw

1 cup sugar

1/2 cup water

Simmer on the stove for about 10 minutes until berries pop and thicken. I like to squeeze the juice of an orange on them after they are cooked.

Variations:

Cook berries in ½ cup orange juice instead of water for a brighter, citrusy flavor.

Add a chopped apple before cooking, it sweetens naturally and adds texture.

A cinnamon stick or dash of cinnamon gives it a warm, spicy touch.

Stir in a handful of chopped pecans or walnuts after it cools for crunch.

Add a splash of Grand Marnier, Cointreau, or brandy for a grown-up twist.

Mix in a little grated orange or lemon zest for extra zing.

Drop in a few whole cloves or a pinch of nutmeg while it simmers.

Stir in a few chopped dried apricots or golden raisins for a hint of sweetness.

After cooling, fold in a few spoonfuls of crushed pineapple for a tropical note.

For a little heat, add a tiny pinch of cayenne pepper — it sounds strange but it works!

These cute jars would be perfect hostess gifts filled with colorful cranberry relish.

Showvigor Hexagonal Glass Jam Jars with Red Gingham Lid - 280ml/9oz Airtight Containers for Pickling, Chutney, Coffee, Jam Storage - Set of 2 Clear Preserve Jars

Showvigor Hexagonal Glass Jam Jars with Red Gingham Lid (2-pack, 9oz)

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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.

Do you need a new chip 'n dip bowl. This is a versatile one, it's great for salsa and chips too and the price is great.

YHOSSEUN Chip and Dip Serving Set, 2 Tierd Serving Bowl Set Ceramic Chip and Dip Bowls with Stand, Serving Dishes for Entertaining Appetizer Serving Food Display Stand for Parties

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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

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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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🐶💕 Maggie says thanks for help keeping her treat jar full 💕🐶

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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