Chocolate Pecan Turtle Clusters

 Anyone that knows me knows I LOVE and make The Best Chocolate Pecan Turtle Clusters. Just the combination of the pecan clusters mixed with creamy caramel and chocolate and a light sprinkling of coarse salt makes me shudder with anticipation just thinking about it!

INGREDIENTS

2 1/2 cup pecan halves

1 stick butter butter

1 packed cup brown sugar

1/2 cup light corn syrup

3/4 cup + 2 tablespoons sweetened condensed milk

1/2 teaspoon vanilla

1 12 ounce package milk chocolate chips

1/2 teaspoon shortening

How to Make Chocolate Pecan Turtle Clusters

In a large skillet, toast the pecans over medium high heart for a few minutes.

Line 2 large baking sheets with parchment paper and spray with nonstick cooking spray.

Arrange the toasted pecans in groups of 3 leaving about an inch of space between each group. Set aside.

In a medium saucepan, melt the butter over medium-high heat.

Stir in the brown sugar, corn syrup, and sweetened condensed milk. Cook and stir continuously until it reaches 235-240F on a candy thermometer.

Remove from heat and stir in the vanilla.

Drizzle about 1/2 tablespoon of caramel over each cluster, set aside.

Fill a pot about 1/4 of the way with water, and fit with a bowl that wont touch the bottom of the pot to create a double boiler.

Heat the pot over medium heat.

After letting it heat up for a few minutes, start to stir the chocolate chips until they are fully melted and smooth.

Stir in the shortening and spoon about 1/2 tablespoon on the top of each cluster.

Once the chocolate has cooled serve immediately or store in an airtight container with parchment paper between each layer of clusters.

Creamsicle Orange Fluff

 This is a take on the classic Creamsicle orange fluff of years gone by. As children, we all begged for this dessert. It really did taste just like an orange creamsicle, right off the ice cream truck. There are only a few ingredients needed for the dessert. However, there are a few steps that have to be done in order to make this come out properly. Do not shy away, it really is not that bad.

Ingredients

1 box Orange jello

1 box instant vanilla cheesecake pudding mix

1 cup boiling water

½ cup cold water

8 ounces Cool Whip

1 small can of mandarin oranges

1 cup pastel colored miniature marshmallows

How To Make Creamsicle Orange Fluff

FIRST STEP:

In a large bowl, add the boiling water and the orange flavored jello

Whisk until it is completely dissolved

SECOND STEP:

Add the cold water to the bowl

Chill for 20 minutes, until thickened

THIRD STEP:

Add the pudding mix to the bowl and whisk until combined

Chill for 20 minutes until it is thickened.

FOURTH STEP:

To this large bowl add the Cool Whip, oranges and the marshmallows

Fold to mix together

FIFTH STEP:

Chill 1 to 2 hours

When ready to serve, garnish with oranges, marshmallows(optional) and one or two mint leaves

Enjoy!

CROCK POT PEPPER STEAK

 I’m going to show you another quick technique to create the Pepper Steak dish in the Instant Pot. Because I didn’t have to hang over the burner while the beef cooked in my Instant Pot, I was able to finish cleaning up the kitchen.

Ingredients

16 oz of beef stew meat.

2 of each bell peppers.

1 vegetable oil.

3 tbsp. Of worcestershire sauce.

1 tsp of minced garlic.

1 can of beef broth.

1 can of stewed tomatoes.

1 season salt.

1 all-purpose flour.

How To Make CROCK POT PEPPER STEAK:

In a large bowl, mix together the flour and season salt then coat the meat in the mixture.

In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown.

Remove the meat and peppers from the skillet to a lined slow cooker leaving the grease behind.

In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil.

Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker.

Cook cover on low for 8 hours.

Simple, easy and rich of flavors! This slow cooked pepper steak is so delicious. It doesn’t hurt to change our style for time to another! Let me know if you love it.

Oklahoma Nut Candy

 Oklahoma Nut Candy: A Southern Treat Full of Tradition and Crunch

Oklahoma Nut Candy is a beloved Southern delicacy that combines rich history with irresistible flavor. Often passed down through generations, this treat is especially popular during the holiday season but is enjoyed year-round by those who appreciate its sweet, nutty goodness.

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  What is Oklahoma Nut Candy?

At its heart, Oklahoma Nut Candy is a simple, old-fashioned candy made primarily of:

Sugar

Milk (or cream)

Butter

Vanilla

A generous mix of nuts, usually pecans or walnuts

The texture is somewhere between fudge and praline: creamy and melt-in-your-mouth, but packed with the satisfying crunch of roasted nuts. It’s typically cut into squares or dropped by spoonfuls onto wax paper.

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  Traditional Ingredients

Though recipes vary slightly from family to family, a traditional Oklahoma Nut Candy might include:

2 cups granulated sugar

1 cup heavy cream or evaporated milk

2 tablespoons butter

1 teaspoon vanilla extract

2 cups chopped pecans or walnuts (or a mix of both)

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  How It's Made

The process is similar to making fudge:

1. Cook the sugar and cream over medium heat until it reaches the soft-ball stage (around 235°F / 112°C).

2. Remove from heat, stir in butter and vanilla.

3. Fold in the nuts until fully coated.

4. Drop by spoonfuls onto wax paper or pour into a greased dish to cool and cut into squares.

Patience is key—the candy must be stirred just enough to get the perfect creamy consistency without becoming grainy.

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 A Candy with Heritage

Oklahoma Nut Candy is more than just a dessert; it’s a piece of cultural heritage. You’ll often find it at church gatherings, family reunions, and small-town festivals across Oklahoma and the South. It represents hospitality, tradition, and the simple joy of home cooking.

Many families consider it a “grandma recipe,” lovingly prepared during the holidays and shared in decorative tins with neighbors and friends.

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 Tips for Gifting or Storing

Wrap pieces in wax paper or place them in candy boxes for easy gifting.

Store in an airtight container at room temperature for up to 2 weeks.

Refrigerate if you want to keep it longer, but let it come to room temp before serving for the best texture.

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  Why You'll Love It

Whether you're a fan of old-fashioned sweets or just discovering Southern confections, Oklahoma Nut Candy offers:

A nostalgic flavor

A perfect balance of creamy and crunchy

A simple recipe with pantry staples

It’s a hu

mble candy with a rich story—and once you taste it, it’s easy to see why it’s a Southern favorite.

MEAT AND POTATO CASSEROLE

 This Meat and Potato Casserole recipe is ideal for any time. It is the perfect recipe for lunches and the whole family loves it.

INGREDIENTS

5 Potatoes (Peeled And Thinly Sliced)

1 Lb. Beef (Ground)

1 Can Cream Of Mushroom Soup

1 Onion (Chopped)

½ cup Beef Broth

1 tsp. Rosemary (Dried)

¼ cup Heavy Whipping Cream

½ tsp. Garlic Powder

Salt And Pepper To Taste

1 ½ cup Cheese (Shredded)

INSTRUCTIONS

Preheat the oven to 350 degrees.

Place the ground beef and onion into a skillet over medium high heat on the stove. Cook until the meat is browned and the onions are softened. Drain the excess grease.

Mix together the rosemary, garlic powder, soup, heavy whipping cream, broth and salt and pepper to taste in a mixing bowl.

Layer ½ of the sliced potatoes in the bottom of a well greased 9×13 baking dish.

Add ⅓ of the soup mixture on top, followed by ½ of the meat mixture.

Place another layer of potatoes, ⅓ of the soup mixture and the remaining meat.

Top with the rest of the soup mixture and then sprinkle with the cheese.

Cover in aluminum foil and bake for 1 hour and 30 minutes.

Enjoy!

Southern Sweet Potato Casserole

 Southern Sweet Potato Casserole – I have always loved Thanksgiving and that might be because it’s a holiday that revolves around all my favorite foods (and, ya know, thankfulness and family and all that). Warm spices, root veggies, and plenty of butter– what more could I want? While I think the magic of the Thanksgiving dinner plate is the combination of different flavors, I cannot deny my love for sweet potato casserole. It’s a side you rarely see the rest of the year, but come Turkey Day, it’s an absolute must. And this is my go-to recipe for it.

INGREDIENTS

4 cups sweet potatoes, cooked and mashed

1 cup brown sugar

⅓ cup half and half

⅓ cup butter, softened

1 egg

2 teaspoons vanilla

1 ½ teaspoons salt

TOPPING

1 cup brown sugar

⅓ cup flour

1 1/3 cup pecan pieces

½ cup butter, melted

How to Make Southern Sweet Potato Casserole

Preheat oven to 375 degrees F and grease a 9×13-inch baking dish.

In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.

Transfer sweet potato mixture to the prepared baking dish and spread into an even layer.

In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.

Bake for 35 minutes, then allow dish to cool for a minimum of 20 minutes before serving.

Classic 7UP Pound Cake

 Classic 7UP Pound Cake Recipe

Ingredients:

3 sticks (1½ cups) unsalted butter, room temperature

3 cups granulated sugar

5 large eggs

3 cups all-purpose flour, sifted

2 teaspoons lemon extract (or 1 tsp lemon + 1 tsp vanilla for a milder lemon flavor)

¾ cup 7UP (not diet) — room temperature

Optional Glaze:

1 cup powdered sugar

2–3 tablespoons lemon juice or 7UP

Zest of 1 lemon (optional)

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  Instructions:

1. Preheat oven to 325°F (165°C).

Grease and flour a 10-inch bundt pan thoroughly.

2. Cream the butter and sugar:

In a large mixing bowl, beat butter and sugar together on medium speed until very light and fluffy (about 5–7 minutes). Don't skimp on this step — it's key for a light texture.

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

4. Add flour gradually, mixing just until incorporated. Do not overmix.

5. Stir in lemon extract and slowly add the 7UP. Mix until smooth.

6. Pour batter into the prepared bundt pan and smooth the top.

7. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly cracked.

8. Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.

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  To make the glaze (optional):

1. Whisk powdered sugar with lemon juice or 7UP until smooth.

2. Drizzle over cooled cake. Add lemon zest if desired.

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  Tips for Success:

Use real butter and regular 7UP (not diet or generic).

Let all ingredients come to 

room temperature before starting.

The cake tastes even better the next day!