About Me

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I'm Angel. I am a wife and Mom. I love photography. I love to read. I love cooking and collecting recipes. I love traveling. I love classic country music. I love to laugh. I love Emerald Isle, North Carolina. I love hot baths. I love the smell of fresh cut hay. I love chocolate. And most importantly I love my husband and daughter.

Sunday, November 6, 2016

Strawberry Angel Cake

Strawberry Angel Cake

Angel Food Cake
Strawberry jello
2 cups boiling water
16 oz container of frozen strawberries with sugar added (comes in a cottage cheese type container)
1 large container of cool whip or 2 regular size containers

Tear 1/2 of angel food cake into chunks and put in 9x13 cake pan.

Dissolve 1 strawberry jello packet in 2 cups water. Immediately stir in 16 oz container of thawed strawberries. Add 1/2 of a large cool whip and stir well. Pie 1/2 over the cake. Chunk the remaining cake and put on top. Push down to make room and add remaining jello mixture. Top with cool whip. Cover and refrigerate several hours before eating.

When I made this I actually used 1 1/2 containers of the strawberries.

Monday, September 5, 2016

Angel's Baby Back Ribs

Angel's Baby Back Ribs

4 pound rack of Baby Backs
1 cup Blues Hog BBQ sauce
1/2 cup Dr Pepper
2 tbsp brown mustard
1 tbsp minced garlic
1 tsp paprika
3/4 cup brown sugar

Place ribs on large baking sheet lined with foil. Salt with smoked salt. Mix all of the ingredients and brush 1/2 of mixture over all sides of the ribs. Cover with foil, refrigerate and let marinate for 8 hours or overnight. Put remaining marinade in container and refrigerate.

When ready to cook, preheat oven to 275 degrees. Place the pan, still covered in foil in the oven for 2 hours   Then remove foil, add remaining marinade mixture to coat ribs and increase temperature to 300 and bake an additional hour or until fork tender. (The total cook time of mine today was about 4 hours). Slice and serve!

Monday, July 25, 2016

Kim's Salad

Kim's Salad
Source: Kim Connor

Romain Lettuce
Small can of marinated artichoke drain & chopped
1/2 small red onion thinly sliced
1/2-1 cucumber chopped
1 tomato diced
1/2 cup Parmesan

Ken's northern Italian dress lite to taste

Sunday, June 19, 2016

Peanut Butter Rice Krispy Treats

Peanut Butter Rice Krispy Treats

Source: Elaine Anderson

1 stick butter
1 bag mini-marshmallows
2 globs of peanut butter
4 cups rice krispy cereal

Melt butter, marshmallows, and peanut butter over low heat.  Remove from heat and stir in cereal.  Put in sprayed 9x13 pan.

Tuesday, May 17, 2016

Cornbread Salad

Cornbread Salad

Fry 1 pound bacon (crispy) then crumble.

2-3 cups Mayo
1 ranch dressing envelope
1 tsp bacon grease

In bowl mix:
1 cup diced onion
1 cup diced bell pepper
1 cup diced tomatoes
1 (15 oz) can corn, drained

In a large bowl...add veggies, bacon, mayo mixture, and 1 batch of crumbled corn bread.  Refrigerate 2 hours before serving.

Corn Bread


1 1/2 cup cornmeal
3 tbsp. flour
1 tsp salt
1 tsp baking soda
2 cups buttermilk
1 egg
2 tbsp. bacon drippings
1 tbsp. Crisco

Preheat oven to 450

In cast iron skillet add Crisco put in oven to melt.  Sift dry ingredients in bowl then add wet ingredients.  Pour into hot skillet.  Bake 20-25 minutes.

Deviled Eggs

Deviled Eggs

Recipe from: Lori Hicks

2 dozen boiled eggs

Mash egg yolks...add a blob of Miracle Whip...a big squirt of mustard.  Then add 2-3 tbsp. vinegar, 2 tsp sugar, salt and pepper.  Taste and more of whatever is needed. 

Sunday, January 17, 2016

Salisbury Steak

For Christmas I received the newest Pioneer Woman cookbook, and last night I tried the Salisbury Steak recipe.   It was really good.  I followed the recipe, except that I added mushrooms to the gravy.  And...the recipe called for 1 1/2 pounds of hamburger and I used 2 pounds, so I just used PW's measurements but "heaped" them to allow for more hamburger. 

Here is the recipe if you'd like to try it.....

Salisbury Steak
Source: Pioneer Woman

1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
2 tbsp. heavy cream
2 tsp. dry mustard
1 beef bouillon cube crumbled (I used 1 tsp. of the beef bouillon powder)
4 dashes of Worcestershire sauce
1 tbsp. ketchup
1/2 tsp. kosher salt
1/2 tsp black pepper
1 tbsp. olive oil
1 tbsp. butter

Combine the above ingredients (except olive oil and butter.)  Knead mixture until evenly combined.  Then form it into 6 oblong patties.  Heat a large skillet over med-hi  heat.  Add butter and olive oil, when melted and hot add patties and fry  on both sides until nicely crusty on the outside and no longer pink in the middle. (about 4-5 minutes on each side.)  Remove the patties to a plate.

1 onion, thinly sliced
sliced mushrooms
2 1/4 cup beef broth
4 dashes of Worcestershire sauce
1 tbsp. ketchup
1 tsp Kitchen Bouquet browning sauce
2 tbsp. cornstarch
kosher salt and black pepper to taste

To make the gravy add the onion and mushrooms to the pan you fried the patties.  Sauté the onion and mushrooms until golden.  Add 2 cups of the beef broth, the Worcestershire sauce, ketchup, and Kitchen Bouquet.  Stir and cook 2-3 minutes to reduce the liquid slightly.  In a small bowl, make a "slurry" by mixing 1/4 cup broth and 2 tbsp. cornstarch.  Pour the "slurry" into the gravy, stir and let it bubble up and thicken for 3-4 minutes.  Taste and add salt/pepper as needed.  Add the beef patties to the skillet and spoon gravy over the top.  Simmer for a  couple more minutes.  Then serve.

I served this with mashed taters and roasted carrots (also Pioneer Woman recipes.)