No Churn Oreo Ice Cream


Want to make homemade ice cream but you don’t have an ice cream maker?  Don’t feel like using the old pioneer shaking method?  This technique is for you!!!  You mix it and set it!  This is a rich and creamy recipe that can be altered to different flavors!  I was absolutely floored when I tried it!  It’s amazing!  I can’t believe I only just learned this trick!  I guess I’ve been living under a rock? lol 😀 Anyhoo, here it is!

No Churn Oreo Ice Cream

  • Servings: 10
  • Difficulty: easy
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  • 14 oz Sweetened Condensed Milk
  • 2 tsps of Vanilla Extract
  • 2 cups of Heavy Cream
  • pinch of Salt
  • 1 cup of Oreos, crushed


  • In a large bowl whip heavy cream until it becomes thick and fluffy using a hand mixer.
  • In a separate bowl whisk the condensed milk, vanilla, and salt together.
  • Fold in half of the fluffed cream into the condensed milk mixture.
  • Fold the remaining fluff into the condensed milk mixture.
  • Spoon ice cream into a loaf pan, cover, and freeze for 2 hours.
  • Take out and stir in the crushed Oreos, cover, and freeze for another 3 hours.
  • Serve and enjoy!

Original recipe from Food Network Kitchen on

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Homemade Boneless Buffalo Wings


Howdy!  I’m keeping it simple today!  Here is an easy recipe for Homemade Boneless Buffalo Wings!  They are scrumptious!  These are a great game day treat!

Homemade Boneless Buffalo Wings

  • Servings: 6-8
  • Difficulty: easy
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  • 3 boneless Chicken Breasts
  • 1 cup Flour
  • 3 Eggs
  • 1 cup Bread Crumbs, seasoned (doesn’t matter which flavor)
  • 1 cup Panko Break Crubs, seasoned (doesn’t matter which flavor)
  • Salt and Pepper
  • 1 stick of Butter
  • 1/2 cup Frank’s Red Hot Sauce (this is for mild wings)
  • 1 tsp ground Cayenne
  • Vegetable Oil (for frying)
  • Ranch or Blue Cheese Dressing (for dipping)


  • Cut the chicken into 2 inch cubes and season with salt and pepper.
  • Beat the eggs in a small bowl.
  • Mix the two bread crumb types together in a small bowl.
  • Place the flour in a small bowl and season with black pepper.
  • Working in small batches, dredge the chicken in flour, then egg, then the bread crumb mixture.
  • Fry chicken in small batches using a skillet and a 1/2 inch of vegetable oil.  (You can bake these if desired)
  • Set fried chicken aside on paper towels and cover to keep warm.
  • Melt butter in a skillet and add the hot sauce and cayenne.  Use a spoon to taste.  If you want it hotter add 1/4 cup more hot sauce.  This is all about personal preference.
  • Add the fried chicken and wing sauce in a large bowl and toss using a large spoon.
  • Serve immediately with Ranch or Blue Cheese.


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Eggs Benedict with Crawfish Cakes


Howdy and Salut!  I was inspired by my recent travels to New Orleans to create this latest dish, Eggs Benedict with Crawfish Cakes.  Y’all, it’s to die for.  It’s crispy, savory, and buttery goodness!  I got the idea from a restaurant on Jackson Square called Stanley’s.  They serve a dish called Breaux Bridge Benedict which is Eggs Benedict with a fried Boudain Patty and ham slice.  I decided to put my own spin on this and I dare say it’s divine!

Eggs Benedict with Crawfish Cakes

  • Servings: 4
  • Difficulty: intermediate
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Crawfish Cake Ingredients:

  • 1 pound of cooked Crawfish
  • 1 Egg, beaten
  • 3 tbsp of Mayonnaise
  • 1 tbsp of Dijon Mustard
  • 1/4 tsp Tabasco Sauce
  • 1/4 tsp Worscheshire Sauce
  •  1 tbsp Old Bay Seasoning
  • 1 tbsp Fresh Parsley
  • 1/2 tbsp Fresh Chives
  • Fresh Ground Pepper to taste
  • 1 cup Panko Bread Crumbs

Eggs Benedict Ingredients:

  • 4 Eggs (for poaching)
  • 1/2 tbsp White Vinegar (for poaching, this is optional depending on your preferred poaching technique)
  • 1/4 tsp Tabasco Sauce
  • 3 Egg Yolks (for Hollandaise)
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 stick of Real Butter (1/2 cup)
  • Fresh Ground Pepper for Garnish
  • Chopped Chives for Garnish
  • 4, 1/2 inch slices of French Bread, toasted and buttered


Crawfish Cakes:

  • Squeeze as much juice out of the crawfish as you can.  Capture the juice in a bowl to save for other recipes or to make a crawfish butter.  (Crawfish butter: crawfish juice, butter, old bay seasoning)
  • Mix crawfish and all listed ingredients together.
  • Form 8 patties on a plate and let chill for 1-3 hours in the fridge.
  • Fry the crawfish patties in a skillet with 1/4 inch of vegetable oil, 4-5 minutes on each side.

Eggs Benedict:

  • Put a pot of water with vinegar on the stove and set it to simmer.  (simmer, not boil)
  • Place the 4 eggs into 4 separate little prep bowls.  Do not break the yolks.
  • Stir simmering water to make a whirl pool effect then slowly drop one egg in at a time.  Do not stir while the eggs are poaching.  Get the egg as close to the water as possible before dropping it in.  Poach for 3-4 minutes.
  • To make the Hollandaise use either a blender food processor that allows you to add liquid at the top while running it.  You may also use a traditional double boiler method but this is easier.  Use a slotted spoon to scoop poached eggs out and onto a paper towel.
  • Add the yolks, lemon juice, Dijon, Tabasco and blend in the food processor.
  • Melt the stick of butter in a bowl using the microwave.
  • Blend the Hollandaise mixture on high while slowly adding the hot melted butter.
  • Keep the Hollandaise warm until ready to serve by placing the container of Hollandaise in a bowl of warm water.

To serve, top the buttered and toasted french bread with 2 crawfish cakes, a poached egg, and drizzle with Hollandaise sauce.  Garnish with cracked pepper and chives.  Enjoy!

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Strawberry Habanero Jam


Howdy!  It’s been awhile since I posted an actual recipe!  Today I’m sharing a Strawberry Habanero Jam recipe that I found online.  It tastes yummy with ice cream, biscuits, and cream cheese!  This jam is not really spicy but it does some heat in every other bite.  I recommend putting 5 habaneros for a spicier taste instead of just 3.

Strawberry Habanero Jam

  • Servings: 8, 8oz jars
  • Difficulty: intermediate
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Author: Jenny B – Honey and Birch


*Gloves are recommended when using Habaneros.


  • 3¾ cups crushed strawberries
  • 4 Tbsp lemon juice
  • 7 cups sugar
  • 3-5 habanero peppers, chopped
  • 1 pouch of liquid pectin
  • 8, 8 ounce canning jars with lids and bands


  • Bring boiling-water canner, half-full with water, to simmer.  (water canner=your pot)
  • Wash jars and screw bands in hot, soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain jars well before filling.
  • Mix strawberries, sugar, lemon juice, and habanero peppers in a saucepan. Bring to a rolling boil over high heat. When you cannot stir down the foam, gradually stir in the pectin. Return the mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly for 1 minute.
  • Remove from heat and skim off any foam.
  • Ladle the hot jam into the jars leave 1/4 inch space at the top.
  • Wipe rims clean and place lids on jars.  Apply screw bands.
  • Process in boiling-water canner for 10 minutes.  Remove jars and let cool/sit for 24 hrs.  The lids will make a ‘tink’ sound and the button on top of the lid will cave in showing that it has sealed properly.  If it doesn’t seal during that 24 hrs you can still use the jam just put in the fridge for up to 2 weeks.

Katy  from

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