***Happy Tuesday y’all!!! Thanksgiving is only a couple of days away, and I thought it my duty and job to re-post this dressing, because just like the title says, this is hands down the only one you’ll ever need! I felt so inclined to share this for a 3rd time (excuse the 4 year old not so great food photos below) because I watch a lot of cooking on TV, and y’all, the stuff that they call dressing or stuffing looks like absolute crud, #sorrynotsorry. I think I text my sister something about wanting to punch people in the face for their crap recipes, or something along those lines…This dressing is just so dang awesome and nothing like you’ve ever eaten before…because I love all of you and want what’s best for you, please just take the time and make this for your Thanksgiving. Have a wonderful day, K, bbbyyeee!!!***
Yes, I am going to say it…this is the best dressing you will ever, ever, eevveerr have in your life. You know how I know this? because as a whole, I don’t like dressing, it’s too dry, too weird, too something, and don’t even get me started on folks who put dadgum oysters or some other awful in it…for reals, this dressing is on my list of favorite foods of all time. Did you hear that? I said one of my favorite foods of all time, and y’all, I know some food. Also, I have never seen dressing anywhere made like this, but that probably has something to do with the fact that my great great grandmother Josie (on my mom’s side) made up this recipe and lucky for us passed it down to the ladies in the family. So this is basically a secret family recipe, but to heck with the secret part, this is just too darn good not to share y’all. I have had people who despised dressing who I force fed coaxed into trying it and are now dressing converts and request it every year. Yes, there are some steps involved in this recipe but it’s worth every damn darn delicious bite.
Let’s make some cornbread shall we?..Let’s start with some good ole Crisco and an iron skillet..
Cornmeal and eggs…
Then your sauteed onions and celery…
Then throw in the rest of your ingredients, mix well and throw in your iron skillet…
Bake it up until it looks like so…
After sitting overnight (preferably) finely crumble your cornbread in a bowl…
Add your melted butter and eggs…
Then add the rest of your ingredients and the texture should look like this, real ‘liquidy’…
Place all in your pan…
Then pour your butter on top…
While baking, stir intermittently as the sides start to set…
And enjoy!
- 1-12" Iron Skillet or Pan.
- 2 Cups Chopped Celery, sauteed.
- 1 Large Onion Chopped, sauteed.
- 6 1/2 Cups of Self-Rising Cornmeal.
- 3/4 Cup of Crisco, melted and divided evenly.
- 4 Large Eggs.
- 4 Cups of Milk.
- 1-9x13 Pan.
- The Cornbread, crumbled.
- 48 Ounces of Chicken Broth.
- 6 Eggs.
- 1/2 Teaspoon of Baking Soda.
- 2 Sticks of Unsalted Butter, Melted, Poured in Mixture.
- 1 Stick of Unsalted Butter, Melted, Poured on Top After in Pan.
- Preheat your oven to 350 degrees F.
- In a large bowl place your measured out cornmeal.
- Melt your Crisco and pour half in your iron skillet or pan, coating the pan well.
- In a pan, saute your celery and onions until soft.
- To your cornmeal add your eggs, then place both your celery and onions in your bowl.
- Now add your milk and the other half of your melted Crisco and mix until all well incorporated.
- Bake your cornbread for 45-50 minutes until a toothpick inserted comes out clean.
- After your cornbread has cooled completely, wrap thoroughly and tightly with cellophane and let it sit overnight on your countertop (it isn't absolutely necessary to sit out, but it does give the best taste because it lets all the flavors really seep into the cornbread).
- In a large bowl, with your hands, finely crumble your cornbread (I had about 1/3 of the cornbread left because it makes such a large serving of cornbread).
- To your crumbled cornbread, add your 2 sticks of melted butter, eggs, chicken broth and baking soda, and mix until well incorporated (yes it is supposed to be very liquidy).
- Add salt and pepper to taste (I add quite a bit of both).
- Pour your mixture into a well buttered 9x13 pan.
- Evenly pour your 1 stick of melted butter on top.
- Bake your dressing for about 30 minutes, but start checking after 10, because when the pan starts to slightly set around the edges you need to stir the whole pan, put back in the oven, and keep repeating the stirring every time it starts to set until it's done. The key to this dressing is not to over cook this dressing, it will be super moist and awesome if you don't.
- I shouldn't say this, but if you're feeling hurried, lazy etc. instead of sauteing the onions and celery you can totally microwave the heck out of them, just as long as they're soft you're good.
Not too long ago, I was at a birthday party and the lovely hostess was serving these meatballs. Now, I’m not normally a giant meatball fan, I’m not saying I dislike them or anything, they’re just not a normal go-to cheat day delight, because #doughnuts and #pizza. Well, these meatballs are a different story, and I’m sure it has something to do with the fact that these have that sweet & salty thing going on. When I started raving to the hostess about how much I just loooved these meatballs, she started laughing and said that these were hands down one of the simplest recipes ever and would be happy to give it to me. 
Apparently, this is one of those dishes that has been bouncing around for forever and somehow I have managed to miss it. Well, I must say that I’m super stoked that this recipe has finally found it’s way to me, because these are so freaking good y’all. The sheer lack of ingredients had me checking to make sure I hadn’t missed anything, but these have just 3 darn ingredients and that is it, doesn’t get much better than that y’all. Anyways, I hope y’all get to enjoy these bad boys soon and good luck to everyone headed back to school this week. Have a wonderful day and thank you so much for stopping by!!! 
Some might even say that this is on the verge of being a full on kid, possibly hillbilly level of food making, and you know what? I am soo okay with that too. Speaking of being a kid, I went through a phase when I was about 12 that peanut butter & banana sandwiches were basically on my menu everyday, I was so obsessed, sometimes it was twice a day. 
What surprises me the most is that at the time I never even thought to put marshmallow fluff along with the peanut butter and banana, because obviously these combos just freaking work. Oh, and throwing all of this onto a hot pan to make sure the bread is all toasty, and the ingredients are all warm and melty would have also been a fantastic idea. 
I feel bad for 12 year old me (such an awkward age anyway, ammiright?) because this sandwich was so decadently gooey (super duper messy), warm, with all of the flavors that just go together so perfectly, droool. The grilled aspect of this sandwich really put this fluffernutter banana sandwich to a perfect 10. If you’re feeling low 
then peanut butter…
marshmallow fluff, mmm…
then bananas…
into your pan…
and enjoy!!!
All that I do know is that this recipe is freaking delicious, incredibly easy to make, and boy will it feed a crowd. This casserole is layered with mashed potatoes, cheese, bacon and BBQ…are you drooling yet? because I know I am. Y’all this stuff is so good I had to give the remainder away for fear that I wouldn’t be able to control myself and end up eating the whole thing at some point during the week while staring shamefully at my grilled chicken and zucchini. 
I promise you will feel the same way when you pull this stuff out of the oven and it’s bubbly and the heavenly scent of bacon and BBQ is wafting in the air. I think this would make a perfect easy dinner time meal for you and yours and I can’t tell you how much I loooove this dish, it is so hearty and savory. Thank you so much for stopping by and I hope you’re having a fantastic week so far. 
mix, place in the microwave, mix again, then add the sour cream and chiles…
mix in the goodies…
then place into the bottom of your pan, then sprinkle the bacon bits aka food fairy dust on top…
then a layer of cheese…
then all of the BBQ and the extra sauce…
and enjoy!!!
Anyways, sorry I’m totally just rambling which is an unfortunate side effect of little sleep and too much caffeine haha. Let’s get to the good stuff, and I really mean the good stuff with this casserole, which is such an un-fancy word for the epicness that is this dish. I would like to preface this recipe with the simple fact that I might have a slight obsession with nachos. I know, it’s so simplistic of me but y’all, the cheesiness, the crunchiness, and the overall awesomeness that is nachos causes this obsession. 
They are definitely one of my favorite and very often eaten cheat foods haha. So the recipe I’m sharing today is pretty much my food love wrapped up in the form of a casserole, and mostly cooked in a cast iron skillet, which is as I have said before is always a good idea. Y’all, this is so gooey and flavorful and definitely don’t forget to just go to town with this casserole with plenty of nacho chips–even if some are already baked into it. I hope you all get to enjoy this casserole soon and thank you so much for stopping by!!!
nice and browned…
diced tomatoes, tomato sauce, corn, black beans, taco seasoning…
all mixed in and bubbly…
covered and ready to simmer…
now 1/2 into your casserole dish (look at all of the awesome steam)…
now 1/2 the chips…
and 1/2 the cheese…
the rest of the beef mixture…
and the rest of the chips…
into the oven for a bit…
then the other half of the cheese…
then enjoy!!!
I was lucky enough to try these delicious cheesy potatoes at a Christmas party and the hostess was nice enough to send me the recipe after I told her I was officially obsessed with this dish. Funny enough, she had first tried this deliciousness at a work party and also confessed her love of the recipe to the bringer of this dish, so here we are, sharing it on the Internet, but I have no idea of it’s origins haha. You really can’t beat (a basically) one bowl recipe, I mean obviously you’ll need a smaller bowl for the corn flakes/butter mixture but that’s no biggie. 
I had everything ready to go into the oven before my oven was even done pre-heating if that gives you any indication of how fast this one is to throw together. This casserole is so deliciously filled with hash browns and cheese that cook up so well together, and let’s not forget the absolutely wonderful, crunchy and buttery topping, you will definitely be going back for seconds 
all mixed together…
now for the topping, corn flakes ready to be crushed…
butter into your crushed corn flakes, then mix them up…
then the corn flake/butter mixture on top of your casserole, with a nice sprinkle of paprika…
and enjoy!!! 
I really had no idea how bad it was until it took me 5 days working from morning until night to finish it. The build up of all of this stuff is just one of those things that tends to happen when you move suddenly to work a show and throwing what you can’t take with you into storage. Y’all, I will totally admit the embarrassing amount of times I asked myself ‘why the heck do you still have this?!’ while cleaning, then of course would proceed to throw it away. 
I still have a number of areas to work on, but I got a huge amount done during the Christmas hiatus. Anyways, onto the good stuff. Around these parts we’ve had a number of cold days and on those days nothing is as good as a warm soup or chili, and had I known how easy chili was to make, I would have made this years ago. This chili is so freaking good y’all, tons and tons of flavor and of course the ease of using the crock pot. This stuff tastes awesome all by itself but it is especially good dipping chips into it mmmm. I hope you all are having a wonderful start to the New Year and thank you so much for stopping by!!!
nice and browned…
into your crockpot…
then everything else into the crockpot and mix it up a bit…
cook for a few hours and enjoy!!! 
My mom was actually nice enough to come over and help me make this recipe due to the thought that it was going to be super complicated and scary to make, but for reals y’all, it is sooo not hard to make. I’m not really sure why I was under the impression it would be such a task but it’s super simple. I was glad she was there though, because if I followed the written down version of this recipe it would not have been the same due to the fact that she cooks like a true Southerner (she is from Mississippi just so y’all know). 
In case you didn’t know, cooking like a true Southerner usually includes the following; throwing in extra butter, eyeballing (aka extra) the cheese, throwing in extra eggs, and/or throwing in extra mayonnaise…all of these items were added in excess for this recipe, which I tried to indicate as best as I could below haha. This is hands down one of my favorite side dishes (if you can even call it that) like ever so I can’t recommend to you guys enough to make this ASAP. I hope you’re having a fantastic week so far and thank you so much for stopping by!!! 
mayonnaise…
eggs…
cheese…
salt & pepper…
sugar…
and mix all together…
into your casserole dish…
someone giving me side eye…
put the pecans, the butter and the crushed crackers on top…
bake, bake, bake and enjoy!!!
and one more of my sweet sous chef aka Lacy Bear…
