Jello Salad

Chicken and dumplings: a southern classsic. As good as the meal is by itself, sometimes you just need a side. But what pairs perfectly with chicken and dumplings? I have the answer: jello salad. You can bet that anytime my nanny is treating us to some chicken and dumplings, a bowl full of jello salad is nearby. I love it and I know you’ll love it too.

~ Serves 6-8 people ~


  • 2 peach JELL-O packs
  • 1 block of softened cream cheese
  • 1 can of crushed pineapple
  • 1 cup buttermilk 
  • Chopped walnuts (optional)

IMG-3519 (2)

To get started, grab the jello packets and prepare them as stated on the box (It usually says something like “Add two cups of boiling water”). While the jello is still hot, add the cream cheese to the bowl. Take a fork and break up the block into smaller pieces. {My favorite part is when I get a big chunk so we keep our pieces on the larger side} Next, mix in the can of pineapple, juice and all. Now mix in your cup of buttermilk for creaminess. This is when you could add walnuts if you would like to. {We usually don’t but sometimes we like a little crunch so we’ll throw some in} You’re done mixing so place the mixture into the fridge to congeal. When it’s time for chicken and dumplings, bring it out and enjoy!


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The Perfect Chicken Nugget Technique?

My nanny isn’t the only one in the family who has great recipes and smart tips. My four year old cousin John has some legit food hacks. They’re short and straight to the point, but they’re pure genius? He thinks so. So here’s John Tip #1 :

I asked John, “You eat a lot of chicken nuggets. Are there any techniques you like to use?”
He then responded with this great chicken nugget eating hack…

  1. Take the bread off the nugget (who needs that nasty stuff anyway)
  2. No sauce! (absolutely none…it will ruin everything)
  3. Put a french fry on the top and on the bottom (this is his patent pending ‘chicken nugget sandwich’ hack)
  4. Boom! You have one delicious chicken nugget sandwich to enjoy

I’m telling you, the boy is pure genius. I hope this hack will serve you well.


↑ Oh! Meet John! He never poses normal…never! ↑


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Fried Rutabaga


Serves 2-3 mouths


rutabaga (diced)
4-5 slices of bacon 
onion (chopped)


Grab the rutabaga and peel that nasty wax exterior off. Nobody wants to eat that. Then dice the rutabaga into small pieces (shown in picture above).

Next, grab 4 or 5 slices of bacon and fry them up in a pan. (don’t let the smell hypnotize you…you have more cooking to do) When the bacon is finish cooking, place them to the side and let em cool. (we prefer our bacon to be extra crispy in this recipe but of course you do whatever you like)

With the bacon grease still in the pan, throw in your chopped onion. Next toss in your diced rutabaga and add some salt and pepper. Cook this over medium heat until the rutabaga is tender.

Finally, crumble the bacon and throw it on top and you’re ready to serve.

Now you finally have the perfect side to impress your date friday night. 😉

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Squash Casserole

summer_squash#Hi! Welcome to my very first blog post ever! Thanks for stopping by! Go check out my bio if you want to get to know more about me and this blog but let’s be honest…you’re here for the food. Let’s get into it…


  • About 8 fresh squash (you need 3 cups when cooked)
  • About 2 cups of water
  • 1 onion (diced)
  • Salt and Pepper to taste
  • 1 tube of Ritz crackers
  • 4 tbsp of butter (melted)
  • 1 cup of sour cream
  • 1 cup of cheddar cheese (shredded)
  • 1 can of cream of chicken soup



-Pre-heat oven to 350 degrees-

Cut up your squash and place it in a pot. {Remember you will need 3 cups of squash when fully cooked} Fill the pot with enough water to cover the squash and add your diced onion. Bring the water to a boil and cover with a lid. Turn your temperature down and simmer until the squash is tender. {This takes about 30-45 minutes}

While your squash cooks, grab your crackers and get to crushing. {We usually grab a can from the cabinet to help with the crushing but use whatever you wish} Once your crackers are crushed, put the crumbs in a plastic bag and “stick” in your butter. Mix the contents up and set it aside for later.

-This is the part where we like to take a sweet tea break-

Once your squash is tender, drain the water. Mix your squash with the sour cream, cheddar cheese, and soup. Next, grease a small casserole dish and spread the mixture evenly. Sprinkle your cracker crumbs on top and pop that bad boy in the oven. Let it cook for 30 minutes or until brown.

And there ya go! Delicious squash casserole anytime you need to impress someone. ENJOY!


(Picture from