Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, December 28, 2008

Black Eyed Peas

Any southerner "worth their salt" will tell you that eating black-eyed peas on New Years Day brings good luck and prosperity to the new year! I've been eating black-eyed peas on New Years Day for most of my life. My Grandma Maurine was from Alabama, and she made sure to teach me the traditions of the south. Although Grandma wasn't the best of cooks, this was one dish she knew how to make quite well - this and Southern Green Beans. (Click here for the recipe.)


1 bag of black eyed peas (soaked according to package directions)
1 lb of bacon, chopped into bite sized pieces **
1 white onion, chopped
2 cloves of garlic, minced
1 Tbls Old Bay seasoning
6 - 8 cups of water
1 Chicken Bouillon cube

** Note: I normally use a couple of ham hocks and some chunks of ham. Decided to try using bacon this time. It's just as good.

1. Heat a soup pot over flame. Add bits of bacon and fry until it begins to brown. Drain some of the grease, but leave a little for flavor.
2. Add garlic and onion to bacon, continue stirring until onions become translucent. Add a little bit of the water to de-glaze the pan. Add drained black-eyed peas; stir to combine.
3. Add enough water to cover the peas, with about 1" to spare. Add the bouillon cube and Old Bay seasoning.
4. Cook uncovered until mixture comes to a boil. Lower heat and place a lid on pot, but leave it slightly ajar. Cook stirring often for approximately 2 hours. Continue checking that there is enough water. Do not let the beans go dry before they are cooked through.
5. Remove lid and continue cooking until the peas are less soupy. This should be the consistency of chili, not soup.
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Sunday, December 21, 2008

Fantasy Fudge

I have been using this recipe for fudge since... well, since forever! I got it SO many years ago from the label of Kraft Marshmallow Creme. When my dear hubby did the shopping for me last week, I didn't specify Kraft, so he got me the store brand. Therefore, I don't know if they still publish this recipe on the back of their jars. This makes the most perfect fudge that turns out excellent every time. I don't think I've ever had a batch that turned out less than perfect.


3 cups white sugar
1 1/2 sticks butter or margarine
2/3 cup evaporated milk
1 tsp vanilla
12 oz chocolate chips
1 cup chopped nuts (I used pecans this time. I've used peanuts & walnuts as well)
1 jar marshmallow creme


1. Combine sugar, butter and evaporated milk in a saucepan. Cook stirring constantly until mixture comes to a rolling boil.
Continue cooking, stirring constantly, for five minutes.

2. Remove from heat, add chocolate chips, vanilla, marshmallow creme, and nuts. Beat until well blended.

3. Pour into greased pan - approx 7 x 11. (can use butter or Pam to prepare the pan)
Let harden and cut into bite size pieces.

Note: In the past, I have substituted peanut butter chips for the chocolate chips and added chopped peanuts to make peanut butter fudge too! Delish!

Sunday, December 14, 2008

Divinity Fudge

So the story goes like this... My Grandma Maurine absolutely LOVED Divinity Fudge. But, being the less that perfect cook that she was, she didn't have a lot of success when making it. My Mom and Dad could always tell when she had attempted to make Divinity, because they would come home to cupcakes or cake with the divinity used as the frosting. Poor Grandma!

Here's a recipe that is sure to please - and turn out successfully.


2 cups sugar
2/3 cup evaporated milk
1 jar of marshmallow cream
1 cup chopped nuts (I used almonds this time, but have used walnuts and pecans in the past)
1 tsp vanilla


Cook the milk and sugar in saucepan until candy thermometer reaches 238 degrees. Stir frequently to avoid the sugar burning.

Remove from heat. Add marshmallow cream; let cool to 180 degrees.

Add chopped nuts and vanilla. Beat together and pour into an 8 x 8 greased pan. You can use butter or non stick spray in the pan.

Let harden and cut into bite sized pieces. YUM!
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