Georgia Peach Pound Cake

The best & truest time to use a fruit is when it’s in its seasonal prime. Depending on your region, now is the sweetest & ripest moment of the year to enjoy peaches alone, in baked goods, or both.

Behold peach pound cake. This proved to be a soft, not overly sweet, moist cake. Fresh peaches are one of my favorite fruits, but even those who aren’t crazy about peaches were surprised how much they enjoyed this cake.


1 cup butter, at room temperature

2 cups granulated sugar

4 eggs, at room temperature

1 tsp vanilla extract

3 cups all-purpose flour, 1/4 reserved

1 tsp baking powder

1/2 tsp salt

2 cups (7 – 8 peaches), pitted, skins removed, & chopped


Peel, pit, & chop the peaches placing chopped peaches in a bowl. Sprinkle with a 1/4 cup of flour; stir & set aside.

Preheat oven to 325 degrees. Butter a 10” Bundt pan & sprinkle with granulated sugar.

In a large bowl, cream together the butter & sugar until light & fluffy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.

Sprinkle the baking powder & salt evenly over the batter. Stir to incorporate. Add 2 & 3/4 cups of flour & stir until no streaks of flour show. Fold the peaches into batter. Spread evenly in prepared pan.

Bake for 60 – 70 minutes or until toothpick inserted into the middle of the cake comes out clean. Allow to cool in pan 10 minutes before removing. Transfer cake to cooling rack to cool completely.

Source: A friend had shared this recipe on Facebook & I screenshot the recipe. Check out Everyday Eileen on Facebook or

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Chocolate Chip Mug Cookie

If you like chocolate chip cookies, chances are, in a pinch (aka craving), you’ve tried your hand at a mug cookie & found it utterly lackluster. While nothing beats a true batch of homemade cookies, sometimes I don’t want the temptation of a whole batch calling my name. Say no more to disappointing mug cookies, this one is a keeper.


2 tbsp butter

2 tbsp packed brown sugar

1 tbsp granulated sugar

1/4 tsp vanilla extract

1 -2 pinches of salt

1 tbsp whisked egg

1/8 tsp of baking soda

1/3 cup flour

3 tbsp chocolate chips


Spray the inside of a large mug with nonstick spray. Heat the butter until softened; not fully melted, about 20 seconds. Stir in the sugars. Add the vanilla extract & salt. In a small dish, whisk the egg, measure out 1 tbsp of whisked egg & add to mixture; stir to combine. Sprinkle in baking soda & flour, blend until no more visible flour. Stir in 2 1/2 tbsp chocolate chips & sprinkle the remaining chocolate chips on top.

Cooke for 1 minute in the microwave.


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Chicken Parmesan

This is another one of those dishes where you don’t need precise amounts of seasoning. Instead, lead by your eyes & mostly your nose! You can also easily adjust the amount of ingredients based on how many people are eating and/ or how many leftovers you want.


4 chicken breasts

1 egg + 2 tbsp water, whisked

Fine bread crumbs

Italian seasoning

Garlic powder

S & P

Olive oil

Provolone/ Mozzarella cheese slices


Marinara sauce

Freshly grated Parmesan cheese


Add S & P to both sides of chicken breasts; set aside. In a bowl, whisk together the egg & water; set aside. In another bowl, combine together bread crumbs, Italian seasoning, & garlic powder.

Dip each salted & peppered chicken breast into the egg wash, letting the excess drip off, & then transfer to seasoned bread crumbs & coat well. Transfer to a plate or tray.

Bring a large pot of salted water to a boil & cook desired amount of spaghetti, per package instructions.

In a medium size saucepan, warm the marinara sauce.

Meanwhile, heat an electric skillet to medium – medium/ high heat. Add 1 – 2 tbsps olive oil. Once heated, transfer each prepped chicken breast to the skillet & cook 4-6 minutes on each side, or until cooked thoroughly & no longer pink when cut into the thickest part of the chicken breast.

Once the chicken is cooked, place a slice of provolone or mozzarella on each chicken breast. Drain the spaghetti. Add a serving of spaghetti to a plate, top with marinara, place chicken breast on top, add another spoonful of marinara sauce & top with freshly grated Parmesan cheese.

Note: Once the bread crumb mixture is combined, you can use a bit at a time so that if you have leftover mixture, it’s not all contaminated because you’ve gotten egg mixture & raw chicken juices all over & you can save it for another time safely sealed & stored away in the pantry.

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Homemade Sloppy Joe’s

Do you ever only like something if made from a particular recipe? When it comes to certain food, that’s me, hands down. Sloppy Joe’s are a prime example. I have only ever liked my grandma’s recipe. My grandma was a farmer’s wife & her cooking was top notch. If she made something & it didn’t turn out as expected, she’d call it a flop while the rest of us gobbled it up. I was excited to learn my aunts had this recipe, like so many, they were lost when she passed.

Be forewarned, this recipe makes a lot of sauce. A lot! Keep this in mind & adjust accordingly or do as I did, make the whole thing as is, use what you need, & freeze (or can) the rest knowing a huge potluck is in your future.


14 lbs. of beefsteak tomatoes

1 lb. of celery

4 cups diced onions

3 green peppers

1/4 cup salt

1/2 tbsp ground cloves

2 tbsp ground mustard

2 sticks cinnamon

1 2 lb bag of brown sugar

1 quart apple cider vinegar

Yields: 18 cups


Chop the celery, onions, & green peppers; set aside in a large bowl.

Scald & peel tomatoes. Fill a large stock pot with water & heat until boiling. Make an x on the underside of each tomato, place several tomatoes in boiling water for 45-60 seconds, or until skin of tomatoes start to peel back. Remove from boiling water & transfer to an ice bath for a few minutes. Peel skin & quarter each tomato. When finished with all tomatoes, drain stock pot of water, reduce heat to medium-high & cook for 20-25 minutes. Drain any liquid. Add chopped vegetables & salt to pot, stir, reduce heat & simmer for 1 1/2 hours, stirring occasionally.

Stir in the brown sugar & apple cider vinegar. In the center of a cheesecloth or large tea towel, add the ground cloves, ground mustard, & cinnamon sticks. Tie up the cheesecloth/ tea towel & immerse into tomato mixture & simmer another 1 1/2 hours. Remove spices & freeze in 1 or 2 cup packages.

To make sloppy Joe’s, brown 1 or 2 lbs of hamburger meat. Drain grease & add 1 or 2 cups of sauce (1 cup per 1 lb of meat). Add 1-2 tbsp of mustard & ketchup, per liking.

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Peanut Butter Oatmeal Sandwich Cookies


For the cookies:

1/2 cup butter, at room temperature

1/2 cup shortening

1 cup brown sugar

3/4 cup granulated sugar

1 cup peanut butter

2 eggs

1 tsp vanilla extract

1 1/2 cups flour

2 tsps baking soda

1 tsp kosher salt

1 1/2 cups oats (quick or old fashioned)

For the frosting:

4 tbsp butter, at room temperature

1/2 cup creamy peanut butter

1 cup powdered sugar

2 tbsp milk or cream

1 tsp vanilla


Beat together butter & shortening for 2 minutes, scraping sides & bottom.

Add brown sugar & granulated sugar. Beat for 2 minutes, until light & fluffy, scraping the sides & bottom. Add 1 cup peanut butter & beat until incorporated. Add eggs & vanilla extract, beat well.

Add flour, baking soda, & salt, stir together until mostly combined. Add oats & stir until combined, scraping bottom & sides, & careful not to over mix. Cover the bowl & chill for a minimum of 3 hours or overnight.

Preheat oven to 350 degrees. Scoop out 1 or 2 inch, depending on preferred size. Bake for 8-10 minutes, ensuring middle is cooked, but careful not to over bake. Allow to cool on sheet for 5 minutes before transferring to a cooling rack. Cool completely before frosting.

Prepare the frosting. Beat butter & peanut butter together until smooth & creamy. Add powdered sugar & beat until well incorporated. Add milk, cream, & vanilla extract. Add more milk/ cream, if desired.

Spread frosting on bottom of cookie & sandwich with another.


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Lemon Green Bean Chicken Pasta

Sometimes my husband surprises me with recipes that I would never have thought he’d be interested in trying and/ or liking. He brought this recipe to my attention, and while the original recipe calls for asparagus, and I cooked it once that way, both of us feel pretty meh about it so I now swap it out with green beans. The lemon in this dish makes it perfect for this time of year.


1 lb. linguine

1 tbsp. olive oil

4 boneless/ skinless chicken breasts

Freshly cracked S & P

Italian seasoning

2 tbsp. butter

1 smalll red onion, chopped

1 lb. fresh green beans (or asparagus), ends trimmed

3/4 cup heavy cream

1/2 cup low-sodium chicken broth

Zest and juice of 1 lemon

3 garlic cloves, minced

3/4 cup shredded mozzarella cheese

1/2 cup fresh grated Parmesan


Fill a large pot of salted water and allow to heat to a boil. Cook pasta according to package directions, al dente. Boil pasta while the chicken is cooking. Drain and return to pot.

Meanwhile, add olive oil to to a large skillet and bring to medium heat. Season chicken breasts with S&P and Italian seasoning. Cook until golden, about 8 minutes on each side, until no longer pink in the middle. Transfer to a plate to rest, then thinly slice.

Melt butter, in skillet, over medium heat. Add red onion and green beans (or asparagus) & season with S&P. Cook until tender, approximately 5 minutes, then add heavy cream, chicken broth, lemon zest & juice, and garlic. Simmer for 5 minutes. Stir in Mozzarella & Parmesan cheese and cook until melted. Serve over linguine.


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White Cupcakes with White, Chocolate, or Twist Frosting

My birthday was last month, & like every year, I look forward to making my own birthday cake. As I’ve gotten older, I’ve discovered an appreciation for vanilla & have found, if given an option, I lean towards vanilla. Of course, I still enjoy chocolate, as well. Perhaps this is why I couldn’t decide on the frosting. That, and I really wanted to try the twist frosting.

It all made for a yummy celebration.


For the cake:

  • 1 cup butter (2 sticks), at room temperature
  • 1/2 cup Crisco
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 2 tsps vanilla extract, I used clear

For the frosting:

  • 1 cup butter (2 sticks), at room temperature
  • 3 – 4 cups powdered sugar, sifted
  • 2 tsps vanilla extract
  • Unsweetened cocoa powder (to be used later)
  • Pinch of salt
  • 2 – 3 tbsp milk, half & half, or cream


For the cake:

Preheat oven to 350 degrees. Line muffin tins with cupcake liners; set aside.

In a large mixing bowl, cream together the butter, Crisco, & sugar until light & fluffy, about 4 minutes. Add eggs, one at a time, stirring to incorporate after each addition, being careful not to over beat.

In another bowl, sift together the flour, baking powder, & salt. In a large measuring cup, add the milk, buttermilk, & vanilla extract & stir together.

Beginning & ending with flour mixture, alternate adding flour mix & milk mixture to the creamed mixture. Stir after each addition, scraping the sides & bottom.

Distribute batter into muffin tins. Bake for 17 – 18 minutes.

Remove from oven. Allow to cool in pan for 5 minutes before removing to cooling rack to cool completely.

For the frosting:

In a large mixing bowl, cream the butter for 4 minutes. Add the powdered sugar, a 1/2 cup at a time. After each addition has been incorporated, mix on high speed for 10 seconds.

Add vanilla extract & pinch of salt.

Add the milk, half & half, or cream until desired consistency is reached.

Since I wanted to have some cupcakes with white frosting & some with chocolate, after the frosting was made, I removed about half of it to another bowl. With the remaining amount, I added unsweetened cocoa powder & adjusted with milk/ cream for consistency.

For the twist frosting, in a gallon size bag, add white frosting to one side of the bag & chocolate to the other.

Notes: As you can see, the cupcakes weren’t stark white & that’s due to the whole eggs used in this recipe. It’s definitely more flavorful than just egg whites, but in the future, I might play around with it & use 3 whole eggs & 2 egg whites.



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Broccoli, Rice, & Cheese Casserole


  • 1 16oz bag frozen broccoli
  • 1/2 cup diced onion
  • 1 can cream of celery/ mushroom/ chicken soup
  • 1 cup milk
  • 1/2 lb Velveeta cheese
  • 3 cups cooked rice
  • 10-15 cranks of Fresh cracked pepper
  • 12 Ritz crackers, crushed


Preheat oven to 350 degrees. Spray a 2 quart backing dish with nonstick spray; set aside.

In a small pan, sauté onion until soft & translucent.

Cook rice according to package direction.

Cook broccoli in boiling water for 10 minutes, drain well.

While broccoli is cooking, mix together the onion, cream of celery, milk, Velveeta cheese, rice & pepper. Add broccoli, stir to incorporate. Top with crushed Ritz crackers. Bake for 25 minutes.

*Note: I like this with a bit more broccoli so I’ve also added remaining fresh broccoli that needed to be used up.

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Tortellini Bake

Served with a side salad, this is a low-fuss, tasty meal.


  • 1 22oz package cheese tortellini
  • 1 lb ground beef
  • 1/2 an onion, chopped
  • 3 garlic cloves, minced
  • Italian seasoning, per taste
  • S & P, per taste
  • Crushed red pepper, optional
  • 1 26oz jar spaghetti sauce
  • 1 8oz block of mozzarella cheese, shredded


Preheat the oven to 350 degrees. Spray a 9×9 pan with nonstick spray; set aside.

In a large pot, bring salted water to boil. Boil tortellini per package instructions. (I usually have a package of tortellini in the freezer so I boil for longer, 5-7 minutes.)

Meanwhile, in a skillet over medium-high heat, brown the meat along with the onion, garlic, Italian seasoning, S&P, & crushed red pepper flakes. Drain grease, as needed. Stir in jar of spaghetti sauce.

Drain the tortellini & return to pot, add the meat sauce, carefully stir to combine. Once thoroughly incorporated, transfer to pan & top with shredded mozzarella cheese. Bake for 20-25 minutes, sprinkle with parsley. Enjoy.

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Pecan Cream Pound Cake With Pecan Cream Cheese Frosting

I spotted this recipe several months back & filed it away for future use & made it this past weekend when my aunt & uncle came to visit. I hadn’t yet made the frosting when they arrived & I kid you not that my aunt requested to lick off the beaters & clean out the bowl mmm’ing & ooh’ing all the while.


For the cake:

  • 1 1/4 cups butter, at room temperature
  • 3 cups granulated sugar
  • 6 eggs, at room temperature
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup sour cream
  • 1/4 cup half & half
  • 3 tsp vanilla extract
  • 2 cups chopped pecans

For the cream cheese frosting:

  • 1 cup finely chopped pecans, toasted
  • 1 8 oz package cream cheese, at room temperature
  • 1/4 cup butter, at room temperature
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 cups powdered sugar
  • 1-2 tbsp milk or cream to thin frosting, if needed


For the cake:

Grease & flour a 10 inch bundt pan; set aside. Preheat oven to 325 degrees.

In a large mixing bowl, beat the butter for 1 minute at medium speed. Continuing at medium speed, gradually add the sugar, until light & fluffy, about 5 minutes.

Add eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the the flour, baking soda, & salt; set aside.

In a 2 cup liquid measuring cup, mix together the sour cream, half & half, & vanilla extract; set aside.

Beginning & ending with flour mixture, alternately add flour mixture & cream mixture to mixing bowl with butter/ sugar mix. Mix at low speed, until combined, scraping bottom & sides as needed.

Fold in the pecans. Pour batter into prepared pan & bake for 1 hour & 15 minutes, or until toothpick inserted into center comes out clean. Cool in pan for 15 minutes before transferring to cooling rack to cool completely.

For the frosting:

With the oven at 325 degrees, add the chopped pecans to a baking sheet & toast for 7 minutes, stirring once. Allow to cool completely.

In a mixing bowl, cream together the cream cheese & butter until well combined. Add the powdered sugar, pinch of salt, & vanilla extract until smooth & creamy. Add 1-2 tbsp milk if mixture is too thick. Stir in cool, toasted pecans & frost.

Serve & enjoy. Refrigerate leftovers or cut into individual servings, wrap in parchment paper, place in gallon bag & freeze.

Adapted slightly from:

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