It's Not About Nutrition

Well, I’ll tell you what—if there’s one smell that can bring the whole family to the kitchen faster than you can say “supper’s ready,” it’s chicken frying in a cast iron skillet. I’ve made this fried chicken fillet recipe so many times, I could do it with my eyes closed. And honestly? I probably have, back when the babies were little and someone was always hanging off my hip. It’s not fancy. It’s not fussy. It’s just good. Golden, crispy on the outside, juicy on the inside—like it oughta be. Every bite feels like home. What Makes This So Dang …

You ever come across a recipe so simple you have to read it twice just to believe it? That’s how I felt the first time I heard about Cuppa Cuppa Cake. Now, I can’t take credit for this one — that goes to generations of Southern mamas and aunties who figured out long ago that dessert didn’t have to be complicated to be outrageously good. And yes, if the name sounds familiar, it’s because Truvy from Steel Magnolias made it famous with that iconic line: “It’s a cuppa flour, a cuppa sugar, and a cuppa fruit cocktail with the juice. …

A warm, saucy hug on a plate So, let me just paint you a picture: It’s 5:23 PM, I’m still in my yoga pants (and not a lick of yoga happened), the kids are suddenly starving, the laundry’s yelling at me from the hamper, and I’ve got exactly zero energy left. Sound familiar? That’s when this beauty of a dish swooped in and saved my night. I threw together some frozen meatballs, slathered ‘em in marinara, made a gooey cheese sauce, and layered it all on top of crispy Texas toast. Baked it up, and bam — it tasted like …

I wasn’t planning to bake that day. It was one of those sticky afternoons where everything just feels… tired. I’d already had two cups of coffee (and reheated the second one twice), the laundry was halfway folded on the couch, and honestly? I just needed a win. Something warm. Something that made the house smell like someone had it together. I peeked in the fridge—half a block of cream cheese left. Opened the pantry—one lonely can of peaches, a little dented, like it had been waiting patiently for its moment. And that’s when I remembered this loaf. Let me tell …

Let me tell you something: Sunday dinners in our house growing up weren’t just meals — they were events. The kitchen would smell like comfort long before we sat down, and there was always something bubbling in the oven that made you feel like everything was right in the world. These Baked French Dip Biscuits bring me right back to those evenings — the laughter, the clinking of dishes, and the sheer joy of tearing into something warm and melty with people you love. Only difference? Now I make them in half the time, with none of the fuss, and …

Cheesy, beefy, melty goodness in a bowl. Make it once and you’ll be “the dip person” forever. Let me tell you something. This dip has saved my tail more times than I can count. Last-minute potlucks. Game day gatherings. Random Friday nights when the kids had friends over and everyone was “just a little hungry” (you know how that goes). I toss everything in the slow cooker, stir it once or twice, and suddenly the house smells like a Tex-Mex dream. No complaints. Just scoops and smiles. It’s warm, savory, just a little spicy — and that creamy, cheesy texture? …

Creamy, smoky, sweet, and just a little spicy—kind of like Mom herself. There are a few things that show up at every single gathering in my family. Someone brings a “salad” that’s 80% marshmallows, someone brings rolls and forgets the butter, and my mom brings this dip. Always this dip. And by the end of the night, the pan is scraped clean—usually by someone (me) standing by the kitchen sink with a cracker, shamelessly going in for “one last bite.” She calls it “Razzle Dazzle Dip.” I have no idea where the name came from—probably just something she made up …

Let me tell you something real quick: I wasn’t always a fan of zucchini. There, I said it. Back in the day, I’d toss it in stir-fries or try to “healthify” a lasagna with it, and it always turned out… meh. But then, one summer, I was staring down a countertop covered in garden zucchini (you know how they multiply when you’re not looking), and I figured — why not give it the scalloped potato treatment? Cheese, cream, a little broil magic… and boom. Total game-changer. Now this Cheesy Scalloped Zucchini is a staple at my house — especially when …