Easy Chocolate Pecan Pie

Contributor: Mama Nichole

Ummm Chocolate Pecan Pie - Nuff said.

Here is your line up:
One-Crust flaky pastry - Homemade or store bought
2/3 cup sugar
1/3 cup butter or margarine melted
1 cup corn syrup
2 T bourbon (optional)
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pieces
1 cup semisweet chocolate chips

Let's get to Baking:
Preheat oven to 375. In large bowl, beat sugar, butter, corn syrup, bourbon, salt and egg with hand beater, Stir in pecans and chocolate chips. Pour into pastry line pie plate. Cover edge of crust with 2-3 inch strip of foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake pie for 40-50 minutes or until set. Cool 30 minutes. Refrigerate for about 2 hours or until chilled. Serve with a dollop of whip cream.

Easy Not Your Mama's Green Bean Casserole

Contributor: Mama Nichole

Sick of that same ole tired green bean casserole that one person in the family brings each year? Well have I got a new spin on the dish.. Just added a few extra's to the mix to make it more than just green beans, cream of mushroom and fried onions. Make it my way this year and I guarantee your guest taste-buds will be Thankful.


Here is your line up:
2 large cans french green beans
1 large can of cream of mushroom
1 bag of shredded cheddar/colby jack mix cheese
1 cup of milk
1 teaspoon onion powder
1 teaspoon garlic powder 
1 small bag of slivered almonds
Salt & Pepper to taste.
1 large can/bag Fried Onions

Let's Cook it up:
Preheat oven 350. Drain green beans - set aside. In saucepan heat cream of mushroom, cheese, milk, spices until all the cheese is melted ( if too thick add a little extra milk). In 9x13 baking dish add green beans, and cheese sauce sprinkle almond on top and mix well. Spread evenly through the pan and sprinkle fried onions on top. Bake about 20 minutes or until casserole is bubbly and fried onions are golden brown.

Easy White Bean Chicken Chili

Contributor: Mama Nichole

I love a traditional chili but this white chili served with corn bread is just what the comfort food craving ordered.

Here is your line up:
1 lb dried navy beans
5 cups chicken stock
4 T butter ( 1/2 stick )
1 T minced garlic
1 cup chopped onion
1 1/2 cup green chili's ( canned )
1 lb chicken breast, finely chopped
1 T ground cumin
1 T dried oregano
1 to 2 teaspoons ground blk pepper ( depending on your hot meter)
1/2 teaspoon white pepper ( go easy on this stuff.. packs more heat than blk pepper)
Red Pepper flakes to taste ( or omit if low tolerance for heat)
1/2 bunch of cilantro, finely chopped

Time to Cook it Up:
Wash beans, cover with water and soak for 2 hours or over night. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 mins or until onions are soft. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally for about 1 1/2 hours.

Easy Shrimp Stuffed Loaded Potatoes

Contributor: Mama Nichole


Who doesn't like loaded baked potatoes or garlic butter shrimp.. Lets marry the two and make an amazing crowd pleasing dish. I usually make these for football get together's and serve a veggie salad and other football foods.

Here is your line up:

10 med size brown potatoes
1lb Shrimp pealed ( I use frozen store brand and they taste perfect)
1 16oz sour cream
1 package of shredded mix cheese ( I use colby/cheddar mix)
1 stick of butter
2 T minced garlic
1 packet Bacon pieces
1 cup chopped green onions 
Salt & Pepper to taste

Preheat oven 375. Wash and poke potatoes with a fork , place on cooking sheet and back for 45 minutes ( or until done) Cool potatoes. In skillet sautee butter and garlic and add shrimp. Cook until done. Take shrimp out and corasly chop shrimp, add back to butter/garlic mixture. Set aside.
Cut potatoes in half. In large bowl scoop the potatoes out of the skins into the bowl. Arrange skins on baking sheet for stuffing later. Add sour cream, cheese ( save 1 cup for later) salt & pepper for taste. Add shrimp with butter/garlic. Mix well. Stuff shells with potato mixture and sprinkle with remaining cheese, green onions and all of bacon. Put back in the oven and bake for 15 minutes.

Easy Grilled Fish Tacos

Contributor: Mama Nichole
Adapted from: The Neely's

I love me some fish tacos when cooked right, and I think the cabbage slaw is what makes this dish. I suggest if you have time to make the slaw the night before so it can marinate all the goodness together. I also like to grill my fish on a wooden plank but the fish taste great in the skillet or boiled or even fried !! Enjoy! 

Here is your line up:

• 1 cup buttermilk
• 1 jalepeno, sliced
• 1 teaspoon smoked paprika
• Juice of 1 lime
• 1 1/2 pounds halibut, skinless or Tilapia ( whichever is on sale)
• Olive oil, for greasing grates
• Kosher salt and freshly ground black pepper
• 16 to 20 (6-inch) corn tortillas 
• Cabbage Slaw, recipe follows
• Lime wedges, for serving
• Fresh cilantro leaves, for serving

Let's Cook:

Add buttermilk , jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the fish and let marinate for 30 minutes.

Preheat the grill to medium-high heat.

Once hot, brush the grill grate with some olive oil. Remove the fish from the marinate and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.

Grill corn tortillas until warm and soft and they have a few charred marks.

To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.

Cabbage Slaw:

• 1/2 small head green cabbage, cored or bag of reg shredded cabbage will need about 4 cups
• 1/4 red onion
• 3 tablespoons chopped cilantro
• 1/2 cup sour cream
• 1 chipotle, packed in adobo, finely chopped( Goya makes this in a small can in the mexican food aisle)
• Juice of 1/2 lime
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper

Using a large holed greater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.

Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.

Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

Easy Whoopie Cake

Contributor: Mama Nichole

This easy cake will make your guest toes curl! Enjoy!

1 Chocolate Box Cake Mix
1 14 oz can sweetened condensed milk
1  6 oz jar of caramel
1 8 oz tub of cool whip
4 skor candy bars crushed

Prepare cake accordingly to directions and bake in a 9 x 13 pan. Once baked pierce warm cake all over with toothpick. Pour milk over cake, Pour caramel over cake and chill. Before serving top with whipped cream and sprinkle with crushed skor bars.

Easy Pepper Steak

Contributor: Mama Nichole


1 1/ lb Round Steak
Sprinkle of paprika
2 T butta
Garlic Salt to taste
1 10oz can beef broth
1 large onion
1 large green bell pepper
2 T cornstarch
1/4 cup water
1/4 cup soy sauce ( sodium free)
Cooked Rice

Pound round steak and cut into 1/4 inch strips; sprinkle with paprika. Brown meat in butter: add garlic salt and beef broth. Cover; simmer for 30 minutes. Cut onion & bell pepper into strips. Add to meat and simmer for 5 mins or until veggies are tender. Mix cornstarch, water and soy sauce in separate bowl and add to meat  mixture. Simmer until sauce thickens slightly. Serve over rice and with rolls to soap up the extra gravy.