Best Ranch You’ll Ever Taste and its Homemade


Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice


1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts — with Donette Odom and Becky Jones Anderson

Banana Split Trifle


1 Box Yellow Cake Mix or Angel Food Cake Mix
1 Lg Pkg. Banana Pudding
3 large bananas, sliced
1 ½ cups sliced fresh strawberries
1 ½ – 2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)
1 Container – Cool Whip, thawed
1 Jar Maraschino Cherries, diced
½ C Pecans, chopped
¼ cup chocolate syrup


Prepare the cake and make sure it’s completely cooled before assembling the dessert.
Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve.
*Note: When I assemble mine, I don’t allow the pudding to set completely before assembling because I want it to work it’s way in between the cake pieces before it firmly sets.

Grandma’s Chocolate Pie

My grandmother served chocolate meringue pie after Sunday dinner each week, usually with an apology it was “too runny” or something else was wrong with it.


½ c. cocoa
¼ cup cornstarch
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla


This recipe does not have meringue on it. You could make the meringue if you want.
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill



1 3/4 cups unsweetened shredded coconut
3 tsp coconut oil
3 tbls maple syrup
2 tbls unsweetened coconut milk
1/2 tsp vanilla extract
1/8 tsp salt
organic dark chocolate


Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency.
Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.
Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.
Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week.
Bring to room temperature before serving.
Chocolate Snowballs
If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the the shaped coconut balls to firm up in the refrigerator, preferably overnight. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two. Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.

Make-Ahead Mini Chicken Pot Pies!! This is such a great idea!!!


1 3/4 lbs. boneless, chicken breasts
salt and pepper
1 tablespoon canola oil
48 oz. light & fat free chicken broth
2 tablespoons butter
1 1/3 cup sliced carrots
1 1/3 cup finely diced celery
1 shallot, finely diced (optional)
1/2 cup flour
1/4 cup milk (1% is fine)
1 1/2 cups frozen petite peas
15. oz. box Pillsbury Ready to Roll Pie Crust
1 egg (for egg wash)

Make-Ahead Directions

1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Rinse the chicken under cold water and pat dry with paper towels. Season the chicken with salt and pepper. Brown the chicken on both sides. Add the broth and bring to a boil. Cover and simmer over medium-low heat for 8 minutes. Remove the chicken to a plate and set aside to cool. Pour the broth into a large bowl and set aside.

2. Melt the butter in the empty Dutch oven over medium heat. Add the carrots, celery, and shallot. Stir occasionally and cook until lightly browned. Add the flour to the vegetables and whisk for 1 minute. Add the broth and milk and whisk until it thickens, about 5 minutes or so. Set the sauce aside to cool.

3. Using a fork, shred the chicken into bite-sized pieces. Add the chicken to the sauce, season with salt and pepper, and mix well. Cover and refrigerate until completely cooled.



1/2 pound jumbo lump crabmeat, free of shells
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste


Preheat oven to 325 degrees F.
Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed.
Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.
Serve hot, with hot sauce on the side for those who like it spicy.
Makes about 1 1/2 cups…

The Quickest and Healthiest Way to Lose Over 50 Pounds

Weight loss is always challenging, whether you are a mom who wants to fit into your pre-pregnancy jeans or a grandparent who wants to lose a couple of pounds so that you can keep up with your grandkids. In brief, this process always requires motivation, diligence, and dedication!

Luckily, getting started turns out to be much easier than you thought, and if you it right in the start, set up for long-term results!

How to Lose 50 Pounds or More: Get Prepared and Plan

Needless to say, prior starting any diet or exercise regimen, you need to prepare yourself both emotionally and mentally. There are many things worth considering prior starting a weight loss process:

1. Losing large amounts of weight is a full-time commitment

You need to understand that losing large amounts of weight takes patience, consistency, dedication, and time! Sticking to your plan Monday to Friday and taking the weekends off is not an option.

2. There is never a “perfect” time to start

As already discussed, weight loss takes time and change! Vacations, birthdays, dinners, and other events come up while making those changes. While it might be difficult for you in the beginning, you need to make certain sacrifices. Think of your goals and stick to your plan!

3. Recognize you will mess up

Times where you slip up are always possible, so accept this and recognize that you will mess up. Instead of getting depressed or giving up, get over it and move on!

14 Healthy Weight Loss Tips to Start Your Journey

1. Add things in before taking things away

Did you know that adding healthy habits in is much easier than taking away the unhealthy ones? Simple and inexpensive additions such as drinking an extra glass of water daily or taking a walk on your break can go a long way in helping you achieve your goal.

2. Start with something you like

It is recommended to begin your process with things you like. For instance, if carrots are your favorite veggie, eat more of them. If you are fan of biking, then bike! Initially, it is all about what you know you can stick with in the long run.

3. Make food switches

Swap processed and packaged foods with whole fruits, veggies, meats, and grains. Processed food is typically packed with sugar, salt, calories, and sugar, all of which you should avoid if you are to lose weight.

4. Eat proper portions

Overeating healthy food is still overeating! Eat proper portions and listen to your body. If you have already eaten a proper portion and still feel hungry, drink a glass of water and wait for a few minutes.

5. Slow down

Make sure you slow down and chew every bite properly. This helps avoid eating as much as you thought you needed, meaning eating more than your body actually needs.

6. Drink more water

Dehydration makes you sluggish, fat, and tired! Swap all drinks during the day with water and you will be less hungry, more energetic, and you will eat less empty calories and sugar.

7. Stop putting sugar in your coffee

Stop adding sugar to your coffee as it is toxic to your body in many ways than one and is spiking your insulin. In general, you should eliminate sugar from your diet, not the fat.

8. Add an extra serving of vegetables each day

Eat more veggies, especially leafy greens. This provides the body with the needed fiber, vitamins, and minerals- all of which fill you up in a healthy way!

9. Keep alcohol to the weekends only

Alcohol is packed with empty calories, so make sure you limit your consumption by drinking it on weekends only. Offering to be the driver for the night is a good idea, saving your friends from paying for cab and saving you tons of calories.

10. Offer to bring something to dinner

Bringing something healthy to dinner is a good idea, allowing you to enjoy a healthy option for you to eat. It doesn’t matter whether it is a birthday, holiday, or other occasion; there is a way to avoid desserts and drinks.

11. Take carbs out of your morning

Those who have more pounds to lose are very likely to have low insulin sensitivity. It is recommended to remove carbs out of breakfast and focus on healthy fats, veggies, and protein. Having a small amount of carbs in the evening meal promotes better sleep, which also assists in losing weight.

12. Get better sleep

The body is in stressed-out state if you are failing to get enough sleep. This makes you hold on fat, make bad food choices, skip the gym, and reach for sugar and carbs.

13. Combine cardio and strength training

While cardio workouts burn many calories, strength training helps build muscle and accelerate the metabolism. Alternating between cardio and strength days is highly recommended! If you are not sure what to do, consult your trainer.

14. Move more throughout your day

The more you move, the more calories you burn and the faster you lose weight! So, go for walks regularly, get a standing desk, and move wherever and whenever you can!

Fresh Strawberry Muffins

Fresh Strawberry Muffins Recipe

Ingredients :

1/2 cup butter, softened
3/4 cup sugar
1 egg…
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon
Cream butter and sugar.

Directions :

Add egg and mix well.
Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
Spoon batter into muffin pans.
Combine sugar and cinnamon and sprinkle over muffins.
Bake at 400º for 20-25 minutes.
Makes one dozen muffins.
Fresh Strawberry Muffins

Lemon Butter Baked Shrimp

Ingredients :

1 lb. raw shrimp, cleaned, peeled and deveined
8 Tbs. butter (1 stick), melted
3 cloves garlic, minced (my addition)
1 packet of Good Seasons Italian all natural seasoning
1 1/2 lemon, sliced into circles
1 Tbs. dried parsley leaves
1 tsp. black pepper, ground

How to make this recipe :

Preheat the oven to 350 degrees F.
In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.
Arrange the lemon slices on top of butter, forming a single layer.
Arrange the cleaned and deveined shrimp on top of the lemon slices.
Sprinkle the Italian Seasoning over the shrimp.
Sprinkle the parsley flakes and pepper on top of that.
Bake uncovered in the preheated oven for 15 minutes.