u/Immediate_Piano_4365

This Coca-Cola Cake is a family favorite. It’s super moist and so delicious. I love the fudgy marshmallows icing too. This is how I made it.
INGREDIENTS
2 cups white granulated sugar

2 cups all-purpose flour, sifted and then measured

1 teaspoon baking soda

teaspoon salt

1 cup (2 sticks) butter

3 tablespoons cocoa

1 cup cola-flavored carbonated beverage, such as Coca-Cola (not diet)

½ cup buttermilk

2 eggs, beaten

1 teaspoon vanilla extract

2 cups miniature marshmallows

Vanilla Ice Cream for serving with cake (optional)

Marshmallows-Fudge Icing (see recipe below this cake recipe )

INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.

Combine sugar, flour, soda, and salt in a large mixing bowl and set aside.
* (Be sure to sift flour before measuring)

In a small saucepan, bring butter, cocoa, and cola-flavored beverage to a boil medium heat and boil for 1 minute.

Pour hot liquid mixture into dry ingredients and mix or stir well.

In a separate bowl, mix buttermilk, beat eggs, and vanilla, stir until smooth.

Add buttermilk-egg mixture to other ingredients, mix well. Pour into the prepared baking dish. Sprinkle 2 cups marshmallows over batter.

Bake at 350 degrees F. for 40 to 45 minutes. (Be careful not to over bake)

INGREDIENTS
½ cup (1stick) butter

6 tablespoons cola-flavored beverage

3 tablespoons cocoa, sifted

1 teaspoon vanilla extract

1 (16-ounce) box confectioners’ sugar, sifted

1 ½ cup miniature marshmallows

INSTRUCTIONS
Mix butter, cola, and cocoa in a saucepan and bring to a boil. Once to a boil, remove from heat.

Pour over confectioners’ sugar in a medium bowl. Mix well.

Fold in vanilla and marshmallows. Spread on hot cake.

You’ll love this blueberry lemon bread. It’s super moist and so delicious. I love it for breakfast. Something good to make this Memorial Day weekend.

INGREDIENTS
Bread
2 ½ cups cake flour, sifted and then measured (NOTE: If you are using all-purpose or plain flour, reduce the flour amount to 2 1/4 cups.)
2 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
1 1/2 cups white granulated sugar
½ cup vegetable oil
½ cup whole milk
juice and zest of 1 large lemon
½ teaspoon pure vanilla extract
1 ¼ cups fresh or frozen blueberries tossed with 1 Tablespoon flour
If you are using frozen blueberries, be sure to thaw and then measure.
Granish: Extra blueberries and lemon zest (optional)
Icing
1Tablespoon butter
2 Tablespoons milk
1 3/4 cups confectioner’s sugar, sifted and then measured
4 Tablespoons fresh lemon juice
¼ teaspoon pure vanilla extract

INSTRUCTIONS
Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a large mixing bowl combine the flour, baking powder and salt and set aside.
In a separate mixing bowl, using an electric mixer or whisk, beat the eggs until light and fluffy.
Add sugar and oil to the eggs and stir using a wooden spoon or whisk. (NOTE: Don’t use an electric mixer for the rest of the mixing.) Over mixing will cause the bread to be tough.
Slowly add the dry ingredients to the egg mixture, alternating with the milk.
Add lemon zest, lemon juice and vanilla extract. Gently stir.
Gently fold blueberries into the batter. Pour batter into the prepared loaf pan. Place in the preheated oven. Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Be careful not to over bake. ( check on the bread after about 40 minutes. If it’s getting too brown, reduce the heat to 325 degrees and continue baking until a toothpick inserted in the middle comes out clean.
Allow bread to cool completely in the pan on a wire rack before glazing with the lemon icing and slicing.
Make the icing: Melt butter and milk together in a small saucepan. Pour the hot melted butter and milk over the confectioners’ in a small mixing bowl. Add lemon juice and vanilla extract and whisk well or beat until smooth and creamy. When bread is cooled, take out of pan and place on a wire rack and drizzle icing over bread. Let icing set for about 15 to 20 minutes before slicing. Garnish with fresh blueberries and lemon zest, if desired. Wrap bread in plastic wrap and store in an airtight container. Bread will stay fresh for up to 5 or 6 days.

These chocolate chip cookies are to die for. Made with my favorite candy bar Snickers. Enjoy!

INGREDIENTS
¾ cup (1 ½ sticks) salted butter

¼ cup solid vegetable cake shortening such as Crisco 

1 ½ cups light brown sugar, firmly packed

¼ cup white granulated sugar

1 egg plus 1egg yolk 

1 tablespoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt 

2 teaspoons cornstarch 

1 cup semi-sweet chocolate chip morsels

1 ½ cups diced Snickers bars ( or your favorite candy bar, large chocolate chunk chips or M&M’s can be substituted as well.) 

INSTRUCTIONS
If you are using a stand-up mixer, use the paddle attachment to mix the batter. In the mixing bowl, beat butter and shortening together until well combined. Add brown sugar and white granulated sugar and beat on medium-high speed until light and fluffy. Next, add the egg, egg yolk, and vanilla and beat until light and fluffy. About 5 minutes. If you are using a hand electric mixer, beat a few minutes longer.

Scrape down the sides of the bowl. In another bowl combine the flour, baking soda, salt, and cornstarch together. Add the dry four ingredients to the wet (sugar) ingredients and mix until just combined. About 1 minute.

Using a sturdy wooden spoon, stir in the chocolate chips and Snicker bar pieces. Mix by hand. (Note: Batter will be thick)

Using a medium 2-inch cookie scoop, scoop about 26 mounds of cookie dough on a large tray or plate. Cover with plastic wrap and refrigerate for at least two hours or overnight. ( Note: dough can be refrigerated for up to 5 days before baking and can be frozen for up to 2 months) Don’t bake warm cookie dough because cookies will be flat and will spread out too much. Plus chilling the dough allows the flavors to soak up and gives you a better tasting cookie, I think.

 Once you are ready to bake, preheat your oven to 350 degrees. Line a cookie sheet pan with parchment paper, baking matt, or spray with a nonstick spray. Roll cookie dough up and shape into a cone shape about 1 ½ inches high. (See photo in the blog post above.) Place cookie mounds about 2-inches apart and bake for 7 to  8 minutes. The center should be a little gooey. Be careful not to over-bake because the cookies will set and continue to bake after taking them out of the oven. 

Allow the cookies to cool and set on the cookie sheet for about 3 to 4 minutes and then gently transfer them to a wire rack to continue cooling. 

Store cookies in an airtight container for up to 6 days at room temperature. Cookies will freeze for up to 2 months. Enjoy with a cold glass of milk!

I never get tired of this salad. So easy to make too. We had this every Sunday while I was growing up.

INGREDIENTS
1 (15-ounce) can pear halves or slices

⅔ cup freshly (finely) shredded extra sharp or sharp cheddar cheese

⅓ cup mayonnaise

Maraschino cherries, well drained

Iceberg lettuce leaves

INSTRUCTIONS
Drain juice from pear halves and place onto a serving plate lined with lettuce leaves.

Place a dollop of mayonnaise onto each pear half.

Sprinkle with shredded cheese.

Top with one maraschino cherry on top of cheese.

Keep refrigerated until ready to serve.

These Strawberry Shortcake Cookies are my new obsession. They are so delicious. Soft and chewy with juicy strawberries in every bite. Enjoy!

Ingredients 
1  cup (2 sticks) salted butter, softened
⅔ cup granulated sugar
1 egg yolk
1 tsp almond extract
1 tsp vanilla extract
½ tsp salt
2⅓ cups all-purpose flour 
1 ¼  cups fresh strawberries, finely chopped 
Vanilla Glaze: (Optional)
1 cup powdered sugar, sifted and
then measured 
2  Tablespoons milk or lemon juice
¼ teaspoon of pure almond or 
vanilla extract 

Instructions:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in egg yolk, almond extract, and vanilla extract.

Add salt and flour, mixing until just combined.

Gently fold in the chopped strawberries. If dough feels too soft, refrigerate for 20–30 minutes.

Scoop or roll into tablespoon-sized balls and place 2 inches apart on a baking sheet.

Bake for 12–15 minutes, or until the edges are lightly golden.

Cool on pans for 5 minutes, then transfer to a wire rack.

Drizzle with optional glaze once cooled.

Serving Tips:
Serve warm with a scoop of vanilla bean, strawberry ice cream, lemon ice cream or freshly whipped cream. 

Pair with sweet tea, strawberry punch or sparkling lemonade for a garden party vibe

Tuck a few into a gift tin with tissue paper for spring gifting

For brunch, serve alongside quiche or a fruit salad for a sweet bite

INGREDIENTS
2 ½ cups self rising flour, Sifted and then measured ( I prefer White Lily Flour) Plus more for kneading

1 teaspoon baking powder

1/4 teaspoon white granulated sugar

¼ cup cold vegetable shortening

5 tablespoons (unsalted) frozen butter, Plus extra for brushing biscuits

1 ½ cups cold buttermilk

INSTRUCTIONS
Preheat the oven to 450 degrees.

In a large bowl, sift together flour, baking powder and sugar.

Cut in cold shortening with a pastry cutter until crumbs are the size of  peas.

Grate in frozen butter, tossing gently with shortening and flour.

Stir in buttermilk until the dough is wet and sticky ( Be careful not to over stir). 

Generously flour your hands and work surface. 

Gently turn dough out onto the floured surface.  

Sprinkle a small amount of flour on the dough and your hands. With a gentle touch pat the dough out with your hands into a 1-inch thick rectangle. Very, very gently fold dough over like an envelope. Fold 3 times. This is what makes the flaky layers. ( Note: Be sure to do the folding with a gentle hand. Overworking the dough will make tough biscuits.)  

Dip the biscuit cutter into flour and cut into flour and cut into round circles. ( Do not twist the cutter.) Gently shape the dough scraps into a ball ( usually the last two biscuits are made from the scraps) and cut with the biscuit cutter. ( You should have a total of eight biscuits or more if you use a smaller biscuit cutter.)

Place biscuits on a baking pan lined with parchment paper or a well greased or buttered iron skillet. ( I like to bake my biscuits in an iron skillet. I melt two tablespoon of butter and pour in the skillet before placing the biscuits in the skillet. The butter gives the bottom of the biscuits a nice brown buttery crust.)

Place biscuits in the pan with the sides touching. (Sides touching makes the biscuits rise higher and gives you a softer biscuit.) If you like your biscuits crisper, place them 1-inch apart.

Brush biscuits with melted butter.

Bake in the preheated oven for 12 to 14 minutes or until tops are golden brown.

Remove from the oven and brush with melted butter.

Serve warm and enjoy!

Let me know if you have questions about biscuit making!

I woke up this morning craving these delicious chocolate chip muffins. They are super moist and are so delicious with coffee. Perfect for company and a weekend treat or anytime.

INGREDIENTS
2 cups all-purpose flour

1 teaspoon baking powder

l½ teaspoon baking soda

½ teaspoon salt

1/2 teaspoon ground cinnamon

½ cup salted butter, melted and slightly cooled

¼ cup vegetable oil

½ cup granulated white sugar

½ cup light brown sugar, firmly packed

2 large eggs, at room temperature

1 ½ teaspoons vanilla extract

½ cup sour cream

3/4 cup regular size semi-sweet chocolate chips

3/4 cup mini size semisweet chocolate chips (Plus extra for sprinkling on top.)

Note: I use a combination of regular size chocolate chips and the mini chocolate chips. It’s a perfect blend!
Raw sugar crystals for garnish, optional but adds so much!

INSTRUCTIONS

1. Preheat and Prep:
   Preheat your oven to 400 degrees. Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.

2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.

3. Combine the Wet Ingredients:
   In a large bowl, whisk together the melted butter, vegetable oil, and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sour cream until fully combined.

4. Combine Wet and Dry:
   Gently fold the dry ingredients into the wet mixture, being careful not to overmix. A few small lumps are fine!

5. Add Chocolate Chips:
   Fold in the regular size chocolate chips and the mini chocolate chips until evenly distributed. 3/4 cup of each. Total of 1 1/2 cups of chocolate chips

6. Fill the Muffin Tin:
   Divide the batter evenly among the muffin cups, filling each muffin cup almost to the top. Sprinkle a few extra chocolate chips on top for that bakery-style look.

7. Bake: Here’s the secret to those perfect muffin tops: Bake at 400°F for the first 7–8 minutes, then reduce the temperature to 375°F without opening the oven. Continue baking for an additional 10–15 minutes, or until a toothpick inserted into the center comes out clean (except for melted chocolate!). Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

My easy Strawberry Cheesecake Dip is one of those old-school, crowd-pleasing desserts that disappears fast. 🍓
Cream cheese, sweetened condensed milk, Cool Whip, and a swirl of strawberry jam make it light, creamy, and perfect for summer get-togethers, baby showers, cookouts, or late-night sweet cravings.
Serve with:
• graham crackers
• vanilla wafers
• fresh strawberries
• pretzels
• pound cake cubes
It takes just a few minutes to make and tastes like strawberry cheesecake without all the work. ❤️
Strawberry Cheesecake Dip

Ingredients
• 1 (8 oz) block cream cheese, softened
• ½ cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 ½ cups Cool Whip
• ½ cup seedless strawberry jam or preserves

Instructions
Beat the cream cheese until completely smooth.

Add sweetened condensed milk and vanilla extract. Beat until creamy.

Fold in the Cool Whip gently with a spatula until light and fluffy.

Spread into a serving bowl.

Swirl strawberry jam over the top before serving.

Keep refrigerated until ready to serve.

One of my favorite cakes! You are in for a treat if you have never experienced eating a strawberry cake. My daughter always requests this cake for her birthday. It’s her favorite. Her birthday is this month so I’ll be making another one again soon. We enjoy strawberry cake all though the month of May. It makes a perfect cake for Mother’s Day, showers, luncheons or any special occasion.
INGREDIENTS
Cake
1 (18.25-ounce) box white cake mix

1 (3-ounce) package strawberry flavored gelatin

1 cup vegetable oil

4 large eggs, separated

½ cup of strawberry puree (you can puree fresh or frozen strawberries)

¼ cup strawberry juice Note: If using fresh strawberries, gently press strawberries until they release 1/4 cup of juice)

¼ cup whole milk

1 teaspoon vanilla extract

Strawberry Cream Cheese Frosting
½ cup (1stick butter), softened

1 (8-ounce) package cream cheese, softened

6 cups confectioner’s sugar, sifted

¼ cup heavy whipping cream

½ cup strawberry puree

1 to 2 drop red food coloring (optional)

INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease and flour 3 8 or 9-inch round cake pans. (Tip: For cake layers not to stick to pans, after greasing pans place a small circle of wax paper or parchment paper in the center of each cake pan.)

In a large mixing bowl, add cake mix, dry gelatin, and oil. Beat UNTILL just blended.

In a separate bowl, beat egg whites until stiff and set aside in the refrigerator.

Beat egg yolks in a separate bowl and add them to the cake mix mixture. Beat just enough to mix well. Sir in ½ cup pureed strawberries, strawberry juice, milk and vanilla. (Stir do not beat)

Fold in stiffly beaten egg whites. Pour into the prepared cake pans and bake for 16 to 18 minutes or until done. (Be careful not to over bake) cool cake completely before frosting.

To make the Frosting, cream butter and cream cheese until light and fluffy. Add 3 cups confectioners’ sugar and ¼ cup heavy cream. Continue to beat; add the remaining 3 cups of confectioners’ sugar, vanilla beat until smooth and creamy. Stir in the strawberry puree and a few drops of red food coloring.

I have more tips on this recipe if you want them.
#strawberrycake

I didn’t grow up eating chocolate gravy, but I had it for the first time at a friend’s house in high school and I’ve loved it ever since. It’s one of those old-fashioned recipes that just sticks with you.
How many of y’all grew up on chocolate gravy?

Southern Chocolate Gravy
Ingredients
1 ½  cups sugar

4 ½ Tablespoons cocoa powder

3 Tablespoons all-purpose flour

2 cups whole milk

2 Tablespoons salted butter

1 ½ teaspoons vanilla extract

1 tablespoon white Karo syrup

Instructions
Whisk sugar, cocoa, and flour together in a bowl. Add milk and whisk smooth.

Pour into a saucepan; cook over medium-high heat 8 to 10 minutes until bubbly and thickened, ( and coats the back of the spoon. This is a great old- fashioned way to tell if it’s done.) whisking constantly.

Remove from heat; stir in butter, vanilla, and Karo syrup.

Serve hot over biscuits. Enjoy!

If you want more tips on how to make chocolate gravy, let me know. I’ll be happy to share.

This Chocolate Oatmeal Pie is more than just a recipe to me.
It’s a reminder of long days in our restaurant kitchen.
Of customers who became friends.
Of recipes passed down and shared.
Of simple ingredients turned into something special.
It’s proof that sometimes the best desserts don’t come from fancy techniques—just good Southern know-how and a whole lot of love.
I hope this pie becomes a favorite in your home the way it has been in ours for so many years.
I grew up around a lot of pies in the South, but this one right here… this is the one people don’t forget.
It’s rich, chocolatey, and gooey in the center with that crackly top, almost like a brownie. But the twist is the oatmeal. You don’t taste it as oatmeal, but it gives the pie the best texture… kind of like a cross between a fudge pie and a chocolate oatmeal cookie.
It’s all simple pantry ingredients and comes together easy. The kind of recipe you can make without thinking too hard, but people will think you did.

Now I’m curious… what’s your all-time favorite pie?
Are you more of a fruit pie person, or do you go straight for chocolate?

Here’s the recipe if you want to try this one:

Ingredients
3 large eggs, well beaten

¾ cup (1½ sticks) salted butter, melted

1 ¾ cups white granulated sugar 

6 Tablespoons of unsweetened cocoa

½ cup quick-cooking oatmeal

1½ teaspoons pure vanilla extract

1 (9-inch) unbaked pie shell

Freshly whipped cream, vanilla ice cream, chocolate shavings or chocolate fudge syrup for topping (Optional)

How to make this Old Fashioned Chocolate Fudge Pie
Preheat the oven to 325 degrees

In a large mixing bowl, whisk the eggs until light and fluffy.

In a separate bowl, melt the butter in the microwave and add the hot melted butter to the sugar. (make sure the butter is really melted and hot) Stir until the sugar is dissolved. Stir the sugar and butter mixture into the beaten eggs.

Next add the cocoa powder, oatmeal, and vanilla extract. If you are adding nuts or chocolate chips, add them now to the batter.

Stir with a wooden spoon or spatula until smooth and well combined.

Pour the filling into the unbaked pie shell.

Bake for 50 to 60 minutes, or until the edges are set and the center is just slightly soft.

Remove from the oven and allow to cool completely before slicing. Enjoy!!

If you want any extra tips for getting that perfect gooey center or making it ahead, just let me know. I’m happy to share what I’ve learned making it over the years.

#buttermilkpie

I have always loved buttermilk pie. It is one of those old recipes that does not look like much going into the oven, but it comes out rich, soft, and just a little tangy in the best way.
It reminds me of the kind of pie you would find at a church supper or Sunday dinner. Simple ingredients, but somehow it turns into something really special.
Here is how I make it:
Ingredients:
1½ cups sugar
3 large eggs
½ cup unsalted butter, melted and slightly cooled
1 cup buttermilk
2 teaspoons vanilla
2 tablespoons all purpose flour
1 tablespoon lemon juice if using
1 unbaked 9 inch pie crust
Directions:
Preheat the oven to 350°F.
In a large bowl, whisk together the sugar and flour.
Add the eggs, melted butter, buttermilk, vanilla, and lemon juice if you are using it. Mix until smooth.
Pour the filling into the pie crust and bake for about 45 to 50 minutes, until the center is set and the top is lightly golden.
Let it cool completely before slicing. It will firm up as it sits.
I sometimes serve it with whipped cream and fresh berries, but it is just as good on its own.

Creamy cucumber, tomato & Vidalia onion salad we’ve made every Southern summer,  I can remember. 

This is one of those simple summer dishes that showed up at just about every meal growing up right alongside grilled chicken, barbecue, or Sunday lunch after church.

It doesn’t look like much, but cold out of the fridge on a hot day, it’s hard to beat.

We always made it with cucumbers, ripe tomatoes, and a good sweet Vidalia onion. The creamy dressing pulls everything together, and after it chills a bit, the flavors just settle into something really special.

Here’s the way I still make it:

Servings: about 6

Prep time: 15 minutes (plus chill time if you have it)

Ingredients:

1 large English cucumber (or 2 small homegrown), peeled or partially peeled and thinly sliced

3 medium ripe tomatoes, cut into wedges

1 large Vidalia onion, thinly sliced (about 1 cup)

½ cup mayonnaise (we always used Duke’s)

2 tablespoons sour cream

1 tablespoon apple cider vinegar

1 teaspoon sugar

½ teaspoon salt

¼–½ teaspoon freshly ground black pepper

2 tablespoons fresh dill (optional)

How to make it:

In a large bowl, combine cucumbers, tomatoes, and sliced onion.

In a separate bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth.

Pour the dressing over the vegetables and gently toss until everything is coated.

Stir in fresh dill if you’re using it.

Chill for about 30 minutes if you can—it’s even better once it’s cold, but it’s good right away too.

It won’t last long once it hits the table.

Curious, do y’all make yours more sweet or more tangy?

I’ve written out a more detailed version with a few extra tips if anybody wants it.