Apple Butter and Pumpkin Pie. My house smelled heavenly when I made this. 

 My daughter Melinda shared this recipe with the family.


1 cup Apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/8 tsp ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-in pie shell (frozen)

Preheat oven to 425 F

-[Use a spoon to mix] Combine apple butter, pumpkin, sugar, salt and spices in a large bowl. Then stir in eggs (which should already be slightly beaten). Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

**You may end up with leftover mixture, I would pour the remaining into a cupcake tin.

**If crust starts to burn, wrap tin foil around the crust and finish baking.

Sweetened Whipped Cream:
1 cup cold heavy cream
2 TBsp confectioners sugar
1/2 tsp pure vanilla extract

-Place cream in medium bowl & beat w/ mixer at medium speed until thick and frothy. While beating add sugar and vanilla and continue to beat until soft peaks form.

-Dust cinnamon over the whipped cream to finish off.



Paula Deen's Apple Butter Pumpkin Pie

November 20, 2025


My sister-in-law Dawn shared this recipe with me, and as she was making it for a party, she kept saying, “It’s like pumpkin crack — it’s so addicting!” I laughed and told her she had to share the recipe with me. It’s made with pumpkin, vanilla pudding, whipped topping, pumpkin pie spice, vanilla, and a splash of butterscotch schnapps. I have to admit, it really does sound (and taste) addicting. This year, I was thrilled when she brought it to one of my get-togethers — it was an absolute hit!


1 (15 ounce) can solid pumpkin 
1 (5 ounce) package instant vanilla pudding mix
 1(16 ounce) container frozen whipped topping, thawed
 1 tsp pumpkin pie spice 
1 tsp pure vanilla extract
 1 Tbs butterscotch schnapps 

Mix all together, dust the top with a sprinkle of nutmeg.
 Great for dipping with ginger snaps, vanilla wafers or slices of apples.


Recipe by Dawn Bass


Enjoy

 

Pumpkin Fluff Dip

November 12, 2025

 


An easy, homemade, rich-tasting gravy doesn't get any better than this.


1 package of Turkey Gravy Mix (McCormick)
1 tablespoons flour
1 1/2 cups cold water
1/2 cup turkey pan drippings or turkey broth
1/2 cup chopped cooked turkey giblets

Mix turkey gravy mix and flour in medium saucepan. Gradually stir in water and turkey drippings with whisk until smooth. Stir in chopped turkey giblets.

Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 5 minutes or until thickened. (Gravy will thicken upon standing.)


Recipe McCormick

This is my go-to for my Thanksgiving Turkey gravy.



Perfect Turkey Gravy

November 4, 2025

 


Spicy Sausage, celery, onions, apples,
 and dried cranberries make this stuffing sweet and savory.


16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries



Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.


A favorite

Sausage and Herb Stuffing

October 26, 2025


Here is a new twist on Lasagna that is sure to please. All the flavors of the classic Lasagna dish that you love. 

Tips: You can make the meat sauce ahead of time. Make sure to spray cooking spray on the foil so the lasagna noodles do not stick. You can assemble the roll-ups in advance. Chill, then let sit at room temperature for 15 minutes before baking.



12 uncooked lasagna noodles, from 1 (16-oz.) package
Cooking spray
1 Tbsp. olive oil
1 cup chopped yellow onion
1 lb. lean ground beef
1 Tbsp. finely chopped garlic, from 2 large cloves
1 (32-oz.) jar marinara sauce (such as Rao’s)
1 1/4 tsp. kosher salt, divided
1 (15-oz.) container ricotta cheese
1 large egg, lightly beaten
3 cups shredded low moisture part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil, plus more for garnish
1/4 tsp. freshly ground black pepper

Cook and drain lasagna noodles:

Preheat oven to 350°F. Cook pasta in salted water according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper. Lightly spray a 9- x1 3-inch baking dish with cooking spray. 

Cook meat sauce:

Heat oil in a large nonstick skillet over medium. Add onion and cook, stirring occasionally until almost soft, about 5 minutes. Add beef and cook, stirring constantly to crumble, until beef is no longer pink and onions are completely soft, about 5 to 7 more minutes.

Add garlic to skillet and cook, stirring frequently until fragrant, about 1 minute. Stir in 21/2 cups marinara and 1/2 teaspoon salt. Bring to a boil over medium high, stirring often. Reduce heat to medium-low and simmer for 3 minutes then remove from heat.

Spread 1 cup of the meat sauce in an even layer in the bottom of the prepared dish. 

Assemble roll ups:

Spread about 1/4 cup cheese mixture in an even layer on 1 noodle. Spoon about 3 tablespoons of the beef mixture in a line down the center of the noodle.

Roll up firmly, and place, seam side down, into a prepared baking dish. Repeat with remaining noodles, cheese mixture, and meat sauce (you should have meat sauce leftover). 

Top with remaining sauce and cheese:

Stir the remaining marinara sauce (approximately 1 cup) into leftover meat sauce, then spoon sauce evenly over lasagna rolls.

Sprinkle remaining 2 cups mozzarella evenly over rolls.

Bake roll ups:

Bake in preheated oven for 45 to 47 minutes or until thoroughly heated and bubbly and cheese is beginning to brown. Let stand 10 minutes before serving; garnish with fresh basil. 


Southern Living Recipe, more tips, photos, and info found HERE

Photo Credit: 

Caitlin Bensel; Food Stylist: Torie Cox


Enjoy


Lasagna Roll Ups

October 20, 2025

 


Perfect dessert, quick and easy using your Instant Pot. Gingersnap cookie crust gives it an extra special twist on the flavor, as does the cinnamon Cool Whip.

24 gingersnap cookies (about 5.7 ounces)
Kosher salt
4 tablespoons unsalted butter, melted and cooled slightly 
24 ounces cream cheese, at room temperature 
1 cup canned pure pumpkin puree
2 teaspoons pure vanilla extract
1/4 teaspoon ground nutmeg
3 large eggs, at room temperature
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 cup whipped cream


For the cheesecake: Put the cookies and a pinch of salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. The texture will be similar to wet sand. Press firmly into the bottom and 1 inch up the sides of a 7-inch springform pan. Put the crust in the freezer while you make the filling.

Wipe out the bowl of the food processor and add the cream cheese, pumpkin puree, vanilla, nutmeg, eggs, 3/4 cup of the sugar and 1 teaspoon of the cinnamon. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.

Tear off a piece of aluminum foil about 1 1/2 feet long and put the springform pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn't covered. The aluminum foil should only be on the outside of the pan. Tear off a second piece of aluminum foil about 2 feet long and lay the foil in front of you with one of the longer sides closest to you. Folding it toward you (the long way), fold the foil in half once then fold once again to create a foil sling for the cheesecake.

Pour 2 cups water in the bottom of a 6-quart Instant Pot® and insert the machine's trivet. Put the springform pan in the center of the foil sling, then pick up both sides of the sling, bringing them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.

After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid and carefully use the foil sling to lift out the pan and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight. 

Once fully chilled, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring and set the cheesecake on a serving dish. Spread the whipped cream over the top. Whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Dust the cinnamon sugar over the top of the cheesecake before slicing.

Enjoy


Instant Pot Pumpkin Cheesecake

October 19, 2025

 



It is like grabbing an apple pie to go with dried cranberries, cinnamon granola, and Pink Lady apples.



1 1/2 cups (about 6 3/8 oz.) all-purpose flour
1/2 cup sweetened dried cranberries
1 1/2 teaspoons baking powder
1 1/2 teaspoons apple pie spice
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup cinnamon granola (such as Nature Valley), divided
3/4 cup unsweetened applesauce
1/2 cup packed light brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
12 (5-inch) parchment paper squares
1 large Pink Lady apple (about 8 oz.), cut into 1/2-inch pieces


1. Preheat oven to 375ºF. Stir together flour, cranberries, baking powder, apple pie spice, salt, baking soda, and 3/4 cup of the granola in a large bowl. Whisk together applesauce, brown sugar, butter, eggs, and vanilla in a medium bowl. Add applesauce mixture to flour mixture, stirring until just combined.

2. Fit 1 parchment square into each of the lightly greased cups of a 12-cup muffin pan, pressing folds into paper as needed. Divide muffin batter evenly among prepared muffin cups in pan. 

Lightly press apple pieces into tops of batter, and sprinkle with remaining 1/4 cup granola.

 Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 27 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). 

Drizzle with Sticky Maple-Caramel Sauce before serving, if desired.




Cranberry-Apple Granola Muffins

October 13, 2025

 


Heavy cream adds body and richness to this classic chicken and rice soup. Adding collard greens makes it heartier. Use leftover rice, and you can use the meat from a rotisserie chicken for this soup.


Anything with chicken and rice wins big in our home. 

On New Blog
Little Cypress Lodge

Creamy Chicken and Rice Soup

October 8, 2025

 


Pumpkin Bread is a Fall favorite, and adding chocolate chips makes it even more delish. This recipe makes 2 loaves.

3⅓ cups all-purpose flour
1 tablespoon freshly grated nutmeg or 1 teaspoon pre-ground nutmeg
2 teaspoons baking soda
1½ teaspoon kosher salt
1 teaspoon ground cinnamon
3 cups sugar
1 cup browned butter, cooled to room temperature
4 eggs
½ cup water
1 15-oz. can pumpkin purée
1 cup miniature semisweet chocolate chips

1. Preheat the oven to 350°F. Prepare two 9 x 5-inch loaf pans with cooking spray and line the bottoms with parchment paper. In a medium bowl, stir together the flour, nutmeg, baking soda, salt, and cinnamon.

2. In a large bowl, combine the sugar and browned butter. Beat with a mixer on medium speed until well blended. Add the eggs and beat until fully incorporated. Alternately add the flour mixture and water to the egg mixture, beating on low speed after each addition just until combined. Beat in the pumpkin, then stir in the chocolate chips. Divide the batter evenly between the prepared loaf pans.

3. Bake for 60 to 65 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Cool in the pans on a wire rack for 10 minutes, then remove the loaves from the pans and discard the parchment paper. Let the loaves cool completely on the wire rack. Once cooled, wrap them in plastic wrap and store overnight before slicing.

Joanna Gaines Recipe Here


How To Make Brown Butter
While brown butter tastes luxurious, it's a cinch to master using one simple ingredient and keeping a watchful eye. Make delicious brown butter following this method. Use the amount of butter required by the recipe:
    1. Melt butter in a saucepan over medium-high heat. When it boils, reduce the heat to medium and simmer until foamy.
    2. Continue cooking, stirring occasionally and scraping the bottom of the pan, until the foam subsides, the butter turns golden brown with a nutty aroma, and the milk solids separate into brown specks that sink to the bottom. This will take about two to seven minutes (depending on the amount of butter used).
    3. Remove from heat and immediately transfer to a heatproof bowl unless otherwise noted in the recipe (your butter may burn if left in the hot pan).
How to Use Brown Butter in Sweet and Savory Recipes
Try drizzling brown butter over just-cooked chicken, fish, or still-warm polenta, risotto, or mashed potatoes.

Tip
To guarantee you always have brown butter on hand to enhance pastries, sauces, and more, make a big batch and freeze it in ice-cube trays.

 A Martha Stewart Recipe Here


Brown Butter Chocolate Chip Pumpkin Bread

October 5, 2025

 


It's pumpking time! 
These hearty jumbo muffins have pumpkin pie spice flavors and a crumbly nut topping. Serve with a hot cup of coffee or an ice-cold glass of milk.


2-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped pecans

topping:
1/3 cup packed brown sugar
1/3 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup cold butter, cubed

In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined jumbo muffin cups three-fourths full.

In a small bowl, combine the brown sugar, pecans, and flour, then cut in the butter until the mixture is crumbly. Sprinkle over batter.

Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.



Pumpkin Pecan Muffins

September 28, 2025


This pasta, chicken sausage with collard greens dish is low in calories. By cooking this recipe in one pan, including the pasta, the starch thickens the liquid, making a thick, rich sauce without butter or cream.


2 teaspoons olive oil
12 ounces fully cooked sweet Italian-style chicken sausage (such as Al Fresco), cut into 1/4-inch-thick slices
1 pound cremini mushrooms, sliced
4 cups unsalted chicken stock
1/2 teaspoon kosher salt
4 cups chopped, stemmed collard greens (about 3 oz.)
10 ounces uncooked penne pasta
1 cup thinly sliced red onion (from 1 onion)
1 tablespoon thinly sliced garlic
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper


Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper.

One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards

September 11, 2025

 


If you like Carbonara, here is a new twist: spicy Italian sausage.

On New Blog
Little Cypress Lodge

Spicy Sausage Carbonara

August 30, 2025



This is an excellent sauce to elevate your steaks, roasts, burgers, or hoagies.

5 oz soft blue cheese, cubed
3 1/2 tablespoons herb garlic butter (1/2 stick), cubed
1 cup yogurt blue cheese dressing
2 teaspoons chipotle pepper sauce


Cut cheese and butter into small cubes. Place both in a medium saucepan on medium heat, cook, and stir for 2-3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when the sauce is bubbly. Serve sauce over roasts, steaks & fajitas.



I don't remember where I came across this recipe back in 2015, but it is one sauce I use from time to time.

Picture Credit Simply Recipes

Enjoy

Other Recipes...



Chipotle Blue Sauce

August 21, 2025

 


It's peach season, and I came across this super-easy recipe. Use this seasonal fruit in this easy-to-prepare Peach Cobbler. Serve with a scoop or two of creamy vanilla ice cream. In my book, this is a comfort food.



1 3/4 lbs. fresh peaches (4 cups)
1/2 cup (4 oz.) salted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 tsp. vanilla extract



Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice the peaches. 

Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts.

Stir together flour, sugar, milk, and vanilla in a separate bowl.

Pour ingredients onto melted butter. (Do not stir.) 
Spoon peaches over the mixture. (Do not stir.)

Bake in preheated oven until brown and bubbly, 45 to 50 minutes.


Note:
You can remove the skin from the peaches.
Sweeten to taste. If your peaches are sweet, use less sugar.
Serve warm. 
Drizzle caramel sauce over cobbler, whipping cream, vanilla ice cream, or fresh berries.
You can even sprinkle toasted pecans, walnuts, or almonds over the top.
Frozen, thawed peaches can be used.
Combine other fruits with the peaches, such as raspberries, blueberries, strawberries, plums, etc.


Credit
A Southern Living Recipe, you can see here
Jessica and Stephen Rose, of The Peach Truck, shared this recipe.
Photo Credit Stacy K. Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle.

Peach Cobbler It's Easy

August 14, 2025

 



Hello Friends!

Are you experiencing the long, hot summer days like I am? How about serving some cool, refreshing Sweet Tea Punch for your next gathering or for the weekend? You deserve a treat

There are numerous variations in making this tea. Here is the recipe.

  • 3 (11.3-oz.) cans guava nectar (about 4 1/4 cups), chilled

  • 3 cups prepared unsweetened tea, chilled

  • 1/3 cup fresh lemon juice (from 2 large lemons), plus lemon slices for serving

  • 6 (4-in.) fresh mint or rosemary sprigs

  • Ice

Stir together guava nectar, tea, and lemon juice in a large punch bowl or pitcher. Chill until ready to serve.

Note: Brew strong tea, and balance the guava nectar and lemon juice to your liking.

When ready to serve, add ice, lemon slices, and herb sprigs.

Customize your tea.
  • Fruit juice: Swap guava nectar for mango, peach, or apricot nectar, passionfruit juice, pineapple juice, or any other juice you love.
  • Tea: Use any type of unsweetened tea you prefer, from black or green tea to herbal varieties.
  • Herbs: Use basil or thyme instead of mint or rosemary for a unique twist.
  • Citrus: Use orange or lime juice in the place of lemon as desired.
  • Bubbles: Stir in sparkling water, club soda, or ginger beer for an effervescent touch. You can also use prosecco or sparkling rosé.
  • Alcohol: Add bourbon, whiskey, rum, vodka, or gin to the punch as you like.
I came across this recipe at Southern Living
See more here 
By 
Kimberly Holland
 
 
Published on April 22, 2025



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A New Twist Sweet Tea Punch

August 2, 2025

 


  • This recipe takes brownies to a new level. Creamy cheesecake and the swirls of tart cherry pie filling are sure to satisfy. Perfect for the 4th of July!


  • 1 (8-oz.) pkg. cream cheese, softened

  • 1/4 cup powdered sugar

  • 4 large eggs, at room temperature

  • 3/4 tsp. kosher salt, divided

  • 1/2 cup all-purpose flour

  • 1/3 cup Dutch-process cocoa

  • 1/2 cup unsalted butter

  • 1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)

  • 1 cup granulated sugar

  • 1/4 cup packed dark brown sugar

  • 1 tsp. vanilla extract

  • 3/4 cup cherry pie filling (such as Lucky Leaf)



Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.



Recipe credit Southern Living


Enjoy!




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Cherry Cheesecake Brownies

July 1, 2025

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