Recipe Cards

Mawmaw's Christmas Eve Spaghetti

I think of this now with fond memories of my mother.  It is really like a nice and hearty tomato soup with noodles and ground beef!  It was her very special spaghetti!


2 lbs thin spaghetti noodles
2 32 oz cans of Hunt's Tomato Juice
1 lb lean hamburger meat
2 tbsp butter
1 tbsp sugar
salt and peppr to taste
Parmesan cheese grated


Boil noodles until done, according to package directions
Drain and add back to pot
Add two 32 oz cans of tomato juice to the noodles
Return to heat
Add 2 tbsp butter
Add 1 tbsp sugar
Add salt an pepper to taste
Heat until bubbly and hot
Cook hamburger meat until done, drain and set aside

To Serve:

Serve in a rimmed soup bowl, sprinkle the top of each individual bowl with crumbled hamburger, grated Parmesan cheese and minced garlic if desire.  Add a slice or two of toasted garlic bread.

Super simple miracle food!

Bourbon Cherry Ginger Fizz Cocktail

This festive and beautiful cocktail is a great alternative or addition to Champagne for your New Year’s Celebration. It has just the right amount of Fizz from Ginger Beer to add to your bubbly festivities.  Enjoy!  

½ cup granulated light brown sugar
½ cup of water
2 tablespoons maraschino cherry juice
1 tablespoon grated ginger
1 cup Bourbon
Ginger Beer
Ice Cubes
Maraschino cherries for garnish


In a medium saucepan, over medium heat, add brown sugar, water, cherry juice and fresh ginger.  Bring to a simmer and stir constantly until sugar has dissolved.  Remove from heat and allow to cool completely. 

Fill a rocks glass half way with ice.  Add ¼ cup Bourbon to the glass.  Add a tablespoon (or more to suit your taste) of the simple syrup.  Fill the remainder of the glass with Ginger Beer.  Garnish with a Maraschino cherry and or a lime wedge. 


Since this particular cocktail is for New Year’s Eve, I use pretty little cocktail sticks with a sparkly topper and alternate drunken cherries with candied ginger.  This just adds a little extra “happy” to the cocktail.   

Quick Hoppin’ John for New Year’s Day 

A Southern New Year’s Day tradition, black-eyed peas are said to bring the eater a prosperous and fulfilling new year.  This is a quick and easy version that you can whip up in no time at all.  Serve with greens and cornbread for a hearty winter meal on this special day of looking forward to a bright future!  Enjoy!     


2 cans black-eyed peas, rinsed and drained
2 cups uncooked white rice                                                                                                  
4 cups water
4 tbsp unsalted butter
1 large yellow onion, diced
2 bell peppers, diced (I use red and green for color) 
2 stalks celery, diced
2 tsp garlic, minced
8 slices thick-cut bacon, diced
4 cups low-sodium chicken broth
1 tsp salt ½ tsp black pepper
1 tsp dried thyme
½ tsp paprika
¼ tsp cayenne pepper
Green onions, for garnish
Cornbread and hot sauce, for serving 


Using a large saucepan, add rice and water.  Bring to a boil, reduce heat to low, cover and simmer until liquid is absorbed.  Set aside, do not stir for about 10 minutes, then fluff rice with a fork.   

In a large pot or Dutch oven, over medium heat, melt butter then add onions, peppers, garlic and bacon. Cook, stirring occasionally until bacon is almost crispy and onions are translucent. 

Add black-eyed peas, chicken broth, salt, pepper, thyme, paprika and cayenne.  Bring to a boil, reduce heat to a simmer.  Cover and let simmer about 20 to 30 minutes, stirring occasionally. 

To Serve: 

Place rice in individual soup bowls with handles.  Top with black-eyed pea mixture and garnish with green onions before serving. 

Serve with hot pepper sauce and cornbread. 

Enjoy and have a prosperous new year!