Grilled Corn on the Cob

🌽 CORN is made even more delicious on the GRILL! Here’s how to make it!


  • 6+ Ears of Fresh Corn
  • Water
  • Salt (for brining and then to taste)
  • Butter (to taste)
  • Toppings – try Trader Joe’s seasonings like; “Everything but the Bagel,” “Everything but the Elote,” or “Chili Lime;” use the seasonings on their own or use butter or mayo with cojito cheese to make it like authentic street corn, “Elote.” (optional)

Directions :

  1. 6 to 24 hours in advance: shuck and wash corn.
  2. Place clean corn cobs in a pot or container big enough to submerge the corn in water – I use a XL Rubbermaid drink pitcher with a lid.
  3. Fill the container with water and salt with a moderate amount of freshly cracked salt. (About 15 turns.)
  4. Let corn sit in the salty water for several hours, ideally over night.
  5. Pre-heat grill for 10 minutes then reduce heat to medium-low.
  6. Pat corn dry and place the raw corn on the grill. Grill for 15-20 minutes turning every 7 minutes. (Cook time will vary on grills, corn kernels will be bright yellow, and easily pierceable and juicy when fully cooked. Like the picture above.)
  7. Don’t let the burn marks fool you – they won’t taste burnt at all. It’s like some kind of CORN MAGIC!
  8. Butter, add toppings or salt, and enjoy!

👉 Don’t like eating corn on the cob? Turn your grilled corn into dish:

Carefully cut the kernels from the cobs and place in a large serving dish. Mix with a few pads of butter until melted. Add 1 can of Rotel to create a smokey-zippy corn side dish that goes great with barbecue.


Boston Eclair Icebox Cake


This pan-made dessert has flavor profiles similar to an eclair or Boston Creme Pie. It’s fluffy, and pudding filled, and just makes the perfect dessert for an Easter meal spread! Even better, it’s NO BAKE!


  • Graham Crackers – 1 box original OR honey would work (NOT cinnamon)
  • Instant Jello Pudding; Vanilla Flavor – 3.4 oz. – 1 box
  • Instant Jello Pudding; Cheesecake Flavor – 3.4 oz – 1 box
  • Milk – 2 cups Whole Milk OR 1 and 3/4 cups Fat-Free Milk
  • Dark Chocolate Frosting – 16oz. – 1 tub
  • Cool Whip – 8oz. – 1 tub THAWED; simply store it in your fridge (not freezer) and it should be ready to use.


  1. Cover the bottom of a 9×13 pan with a single layer of graham crackers. You may need to break some sheets into smaller rectangles to fill in the entire pan base. This will be the “crust” that makes the dessert easier to serve, so be sure to fill the area in.
  2. Prepare the puddling; NOTE: If using a fat-free milk, we leave out 1/4 c. of the (box instructed) milk to assure it will be a stiff pudding. 2% or whole milk does not require this step. Dump both flavors of pudding mix into a large bowl, whisk in the COLD-AS-POSSIBLE milk; we usually measure the milk out and put it back in the fridge until the second we need it. Use a spatula to scrape the walls of the bowl to make sure the mix is equally incorporated. Place pudding in fridge for 3 minutes.
  3. After the pudding has chilled a few minutes, use a spatula to fold the THAWED Cool Whip into the pudding. Try not to overmix, but make sure it is well blended. The color should be evenly creamy, not striped.
  4. Place half of the pudding mix on top of your graham crackers, spread evenly with a spatula.
  5. Create another single layer of “crust” on top of the pudding with the graham crackers, breaking them into smaller rectangles to fill in all of the space.
  6. Spread the remainder of the pudding mix on top of the second “crust” layer.
  7. Place another single-layer of “crust” on top of the pudding later. Place the pan in fridge while you prepare the ganache topping.
  8. Scoop frosting into a microwave safe bowl and microwave for about 25 seconds. Mix the frosting to assure there are no lumps. Pour onto the graham cracker layer and spread evenly. You will have to work quickly to get it spread evenly before it cools.
  9. Cover and store the finished cake in the fridge for 12 to 24 hours. This time frame is important for the graham crackers to reach the right consistency and texture.

Gone Viral: French Onion Pasta

This French Onion Pasta started on TikTok, and it has taken over our news feed. We decided to try it! The verdict: It was pretty good! It doesn’t beat an actual bowl of French Onion Soup, but it is more filling than soup alone. If you’ve ever had a “deconstructed” French Onion Soup, it gives a very similar vibe. Here’s how we made it.


  • 2 tablespoons – Butter
  • 1 large – Onion
  • 1/8 cup – Sherry
  • 1/4 cup – Dry White Wine like Pinot Grigio
  • 5 sprigs – Fresh Thyme
  • 8 oz. box – Rigatoni
  • 3 cups – Beef Stock or Broth (Stock will be a bolder flavor)
  • 1 teaspoon – Worcestershire Sauce
  • 1/4 cup – Grated Parmesan Cheese, freshly grated will taste better than jar
  • 1/4 cup – Half-and-Half
  • Salt and Pepper to taste


  1. Melt butter in a large stock-type pot on medium heat. Thinly (the thinner the better) slice the onion and add to the butter. Add a heavy pinch of salt to the onion, stir to incorporate the onion, butter, and salt. Cover and cook for 5 minutes, NO PEEKING.
  2. Remove lid and reduce heat to low. Let onions continue to cook for 20 minutes, stirring occasionally until they are caramelized.
  3. Deglaze the pot by adding the sherry and wine to the pan and using a spatula to scrape up the browned bits from the bottom of the pan.
  4. Add sprigs of thyme and a little salt and pepper to taste.
  5. Add UNCOOKED rigatoni to the pot.
  6. Add beef stock and Worcestershire sauce to the pot. Bring to a boil and cook until pasta is al dente, about 15 minutes.
  7. Turn off heat and remove pot from burner. Carefully fish out the thyme sprigs and discard.
  8. Slowly add parmesan and the half-and-half to the mixture and stir until pasta is well coated.
  9. Serve immediately; garnish with a sprinkle of additional fresh parmesan.

Cupid’s Bark

It’s like the best chocolate-covered crunchy goodness there ever was! What’s more, it looks cute in jars, tins, or clear baggies for Valentine’s Day! Oh, and it’s easy to make too!

Ingredients: This is an estimate of quantities. The toppings of this bark are applied like ice cream toppings, so it’s really to your preference.

  • 1 bag of milk chocolate chips
  • 1 bag of white chocolate chips (optional)
  • 1 box of Nilla Wafers


  • 1 bag of Valentine’s colored m&m’s, sprinkles, or other decorations.
  • 3/4 cup of dried fruit (ex. cherries, strawberries, cranberries, or a mix)
  • 3/4 cup fresh fruit (ex. raspberries, blueberries; fruits that have little-to-no juices that will spill out and soggy your bark)
  • 1 cup of mini pretzel, pretzel squares, or broken pretzel pieces


  1. Start by arranging Nilla Wafers (round side up) on a large, wax paper-lined cookie sheet.
  2. Melt chocolate in microwave. You can use all one type of chocolate, or create a half and half pan, or use one type of chocolate for the base and another for a decorative drizzle; there are no rules!
  3. In a microwaveable bowl, combine 1 bag of chocolate chips and 1 teaspoon of vegetable oil.
  4. Microwave on high for about 3 to 5 minutes; stirring the mixture every 20 seconds until fully melted. A heat-safe silicone spatula works best, in our opinion. Melt times will vary, do not over cook.
  5. Using a heat safe spatula, spread the melted chocolate over the Nilla Wafers. (Then the hard part is over!)
  6. Spread your toppings over the chocolate quickly while it is warm so that they will stick to it. Be sure to gently press larger pieces down into the chocolate.
  7. I like to cool the creation (pan and all) in the fridge for at least 30 minutes.
  8. Break apart the bark with clean hands, or by using a kitchen mallet.
  9. Place in parchment bags, bakers boxes, or air-tight containers.

Store this bark in the fridge to keep the chocolate firm and to preserve the fruit toppings.


Hoppin’ John

“Hoppin’ John” is a popular New Year’s Day tradition. Some say this savory black-eyed peas dish brings you good luck and fortune if you eat it on January 1st. Because this version has sausage, it’s great on its own; kind of like a jambalaya. We’ve seen it served with smoked meats, rotisserie chicken, and recently had it with blackened catfish – which was a very tasty combo.

This is how DeAnna makes it!



1 cup – Long Grain Rice

2 tablespoons – Olive Oil

1 large – Clove of Garlic

1 medium – Onion, chopped

1 medium – Green Pepper, cut into 1/4″ pieces

1 – Jalapeño, sliced thin

2 – 15oz. cans of Black Eyed Peas

6 oz. – Andouille Sausage, sliced into half moons

3 cups – Baby Spinach


  1. Cook the rice according to package.
  2. Add 1 tablespoon of olive oil to a large pan and cook sausage over medium-high heat until browned, about 3 minutes. Transfer sausage to a bowl.
  3. Reduce the heat to medium, and the remaining 1 tablespoon of oil to the same pan you cooked the sausage in. Add onions. Cover and cook for 4 minutes.
  4. Add green pepper and stir occasionally until the vegetables are softened. About 5 minutes.
  5. Add garlic and jalapeño and cook until fragrant, about 1 minute.
  6. Add black eyed peas and 1/2 cup of water. Cook until heated through.
  7. Add sausage back to the pan.
  8. Add spinach to the pan and cook until the spinach is wilted. About 2 minutes.
  9. Serve over rice.

Holiday Ambrosia

This easy tropical fruit salad is a slight twist on the 50’s classic. It makes a festive holiday side, that is quick and simple enough that children can help make it.

Click the links below if you’re looking for our other holiday recipes:


  • 1 – 14oz. can of Pineapple Tidbits in JUICE (we use Dole)
  • 1 – 14oz. can of Mandarin Oranges in JUICE
  • 1 – 16oz. jar of Maraschino Cherries (no stems)
  • 5 oz. of Sweetened Shredded Coconut (about 3/4 of a small bag)
  • 1 tub of Cool Whip, thawed (can add more if extra whip is your thing!)
  • 1 5 oz. container of Black Cherry (Fruit on the Bottom) Greek Yogurt (we use Choibani Black Cherry greek yogurt with fruit on the bottom, Mixed Berry could also work.)
  • 1 cup of Green Grapes (we leave them whole, but you can half them if desired.)
  • 1 tablespoon of Strawberry flavored instant Jello
  • 5 oz. (1/2 bag) of mini Marshmallows


  1. Drain both the mandarin oranges and pineapple well and place in large bowl.
  2. Add in shredded coconut, grapes, and yogurt. Mix to incorporate all ingredients.
  3. Add Cool Whip to the bowl, sprinkle with 1 tablespoon of the instant Jello. Mix well.
  4. Reserving the juices, (we’ll use some of it in a moment) add the cherries to the salad.
  5. Use the remaining cherry juice to sparingly tint and flavor the fruit mixture to your tasting. Only add a tablespoon or two of cherry juice at a time and stir until it is light pink in color.
  6. Add marshmallows and stir.
  7. Cover and return Ambrosia to fridge for at least an hour before serving.

NOTE: Too much liquid makes this salad runny. It should be fluffy. If you find you’ve added too much juice, add some more Cool Whip to help counter.


Caramel Butter Bar Cookies

These rich Caramel Butter Bar Cookies are our fall favorite! Because these cookies are dense and flavorful, they make decadent single serving gifts that friends and family will LOVE. Just slip a square into a decorative wax or cellophane bag with a little ribbon or sticker to close.


  • Flour – 2 cups
  • Sugar – 1/2 cup
  • Vanilla – 1/4 teaspoon
  • Soft Caramel Squares – 25 pieces
  • Sweetened Condensed Milk – 1 can
  • Butter – 2 sticks, at room temperature for at least 20 minutes.
  • Salt – 1/8 teaspoon
  • OPTIONAL – Chocolate for melting

Note: this is a small batch cookie. If you like thicker bars, or want to make a larger order, double the dough/crust part but use the same amount of caramel from the original recipe.


Preheat oven to 350.

  1. Beat butter with hand mixer until fluffy.
  2. Add sugar and salt, beat again.
  3. Scrape down bowl with spatula, mix in flour on low speed.
  4. Press 3/4 of the crust into a small ungreased cookie sheet.
  5. Place caramels in microwaveable bowl with the sweetened condensed milk. Microwave for 3 minutes, stirring every minute until it is all melted and combined.
  6. Add vanilla to caramel mixture.
  7. Pour caramel over the crust.
  8. Drop remaining crust in small amounts onto top of caramel.
  9. Bake about 20 minutes or until edges are semi golden.
  10. Allow to cool on countertop and then move to fridge to set.
  11. Cut into 4″ squares to package or serve.


Add a layer of chocolate to make these bars even fancier. Drizzle melted chocolate on top, or after the bars have chilled in the fridge, smooth a layer of chocolate over the top of the bars and return to the fridge to chill. After they have completely hardened, cut into squares.



The Easiest Queso on Earth!

This queso is a fall must have in our house!


  • 16 oz. Box of Velveeta Cheese, cut into cubes.
  • 1 can of Rotel tomatoes and chilies, at your desired spiciness.

Optional – MAKE IT HEARTY:

  • 1 can of Cannellini Beans
  • 1 package of Jimmy Dean (or similar) sausage, at your desired spiciness. (The raw stuff in the plastic tube bag.) BROWNED BEFORE ADDING TO CROCK POT.


  1. Place slow cooker liner in pot if desired.
  2. Cube Velveeta into approx. 1″ cubes and add to slow cooker with 1 can of Rotel.
  3. If making the Hearty Version: Lightly brown sausage in a pan on the stove until it is no longer pink, drain and add to slow cooker. Drain and lightly rinse cannellini beans and add to slow cooker too.
  4. Slow cook on high for about an hour or two, stirring every 30 minutes or so to incorporate the ingredients. Once it reaches desired consistency, reduce to the “low” or “warm” setting.
  5. After a taste test, if desired, use small amounts of Salt, Pepper, and/or Garlic Powder (powder not salt) and spice to taste.
  6. Serve with Corn Chips, Tortilla Chips, Vegetable Sticks, Pretzels, Tater Tots, Pigs in a Blanket, as a topping for Chili… this queso is a versatile crowd pleaser!