Corn Casserole

If you have not yet tried this Paula Deen’s corn casserole I suggest you go right into your kitchen and go make some. Yes it is that good folks. I mean c’mon anything that Paula makes is so so yummy.

We have been having quite a snow storm here since yesterday 😦 yes winter showed up a little on the late side and I just knew that the awesome 60 degree winter weather we was having was going to catch up to us, and yes winter has showed it’s UGLY face here in NY this weekend.

I made this last night for dinner with some great spicy turkey chili.

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Sweet Cornbread

First of all I would like to say sorry for my absence in the blog. I recently hurt my back pretty bad in a accident and have been a little bit under the weather. However things are slowly starting to come back together.

I love cornbread ( I mean come one who doesn’t ) ??

And If you have not tried sweet cornbread you are truly missing out folks. 🙂


This cornbread is so delicious with some chili or soup.

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Butterfinger Nutella Cupcakes


Another one of our favorite bloggers here at The Pinterest Mag is Jenn over at Eat Cake For Dinner. She has so many great cupcake and cake recipes. Here happens to be one of our favorites. C’mon who doesn’t love Butterfingers and Nutella :).

1 box yellow cake mix, plus ingredients to make cake
12 fun-size or 4 regular-size Butterfingers, crushed
1/2 c. Nutella, for topping

Butterfinger Frosting
1 c. unsalted butter, room temperature
5 c. powdered sugar
2 Tbl. milk, more or less
2 tsp. vanilla extract
pinch of salt
9 fun-size or 3 regular-size Butterfingers, crushed well, so big
chunks of candy bar don’t get stuck in the piping tip.

Prepare cake mix according to package directions and stir in the crushed Butterfingers.  Divide batter between 24 muffin cups that have been lined with paper liners.  Bake according to package directions.  Cool completely.  When cool, spread about 1 teaspoon of Nutella over each cupcake.  It helps to stir the Nutella before spreading, so it is lighter and spreads on the cupcake better.  Pipe or spread Butterfinger Frosting over the top.

Butterfinger Frosting:  Beat butter until creamy using an electric mixer.  Add one cup of powdered sugar and mix until combined.  Add the vanilla, salt and crushed Butterfingers and mix well.  Continue adding remaining powdered sugar, one cup at a time, alternating with milk as needed to reach desired creamy frosting consistency.  Pipe or spread over cooled cupcakes.

Jenn’s Notes: I used an Ateco Tip #826 to pipe on the frosting.  Make sure the Butterfingers are crushed very well for the frosting or they may get stuck in the piping tip.

Creamy Mashed Potatoes Via @thepioneerwoman


Ok with Thanksgiving coming up you NEED a good good Mashed Potato recipe and hands down The Pioneer Woman has the best secret for Delicious Creamy Mashed Potatoes. I make these every Thanksgiving and EVERYONE always raves about my mashed potatoes. Drop me a comment below and let me know have you tried these mashed potatoes before?


  • 5 pounds Russet Or Yukon Gold Potatoes
  • 3/4 cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • 1/2 cup (to 3/4 Cups) Half-and-Half
  • 1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
  • 1/2 teaspoon (to 1 Teaspoon) Black Pepper


Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven, covered,  and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.