Instant Pot Black-Eyed Peas


Soaking is not required.  These turned out really well.  This used the Instant Pot pressure cooker and directions are specific to the Instant Pot. Adapted from an online recipe linked below.  Served with vegan cornbread for Lent.

  • Prep Time: 3 mins
  • Cook Time: 45 mins
  • Total Time: 48 minutes
  • Serves: 6


  • 1 pound dried black-eyed peas
  • 6.5 cups vegetable stock*
  • 2 sliced jalapeno peppers


  1. Add all ingredients into the Instant Pot.
  2. Close and lock the lid.
  3. Make sure the top knob is turned to “Sealing”.
  4. Press the Manual Button.
  5. Adjust “Pressure” to high (if not there already).
  6. Set for 25 minutes (using the + or – buttons) and you’re done!

Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce

No secrets here.  Just took this right off a friend’s Facebook feed.  No original rights claimed here!  Honestly, I haven’t even cooked this yet.  I could tell just by looking at it that it would be great.

1 lb. SAUSAGE, uncooked (you can use regular or hot)
8 oz. CREAM CHEESE, softened


Preheat oven to 400°.

Mix all ingredients until well combined. Roll into 1 inch balls.

Bake for 20-25 minutes or until golden.

You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.

Dipping Sauce:
1/2 cup MAYO
1/2 cup SOUR CREAM
2 Tablespoons DIJON MUSTARD
2-6 drops HOT SAUCE
1 medium GARLIC CLOVE, crushed

Combine all ingredients. Chill until serving.

Peanut Butter Chocolate Chip Cookies

An easy and delicious cookie.  The peanut butter is noticeable but not too strong.  Makes about 25 cookies


  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup chunky or smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 375°.
  2. Cream the butter, peanut butter and sugars until light.
  3. Add the egg and mix until fluffy.
  4. Blend the flour, baking powder, soda and salt together well.
  5. Add these dry ingredients to the butter mixture.
  6. Add the chocolate chips.
  7. Drop cookie dough by teaspoonfuls onto lightly greased baking sheets.
  8. Bake for 10-12 minutes at 375°.

Easy Cheesy Corn Bake

This casserole side dish is intended to feed six to eight, but if three of those are teenage boys, the servings go about four ways.  This recipe from’s Southern Food section answered my search for hot side dishes using canned corn.  It went over really well and will definitely be made again.  This recipe is posted with my modifications.

Prep Time: 20 minutes

Cook Time: 70 minutes

Serves: 4-6


  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups milk
  • 1 1/2 cups shredded Cheddar cheese, about 4 ounces
  • 4 large eggs
  • 1 can (approx. 15 ounces) cream-style corn
  • 1 can (11 to 15 ounces) kernel style corn, drained
  • 1 tablespoon Dijon or your favorite prepared mustard
  • 1 1/2 cups fresh finely ground bread crumbs, divided


  1. Grease a 2 to 2 1/2-quart baking dish. Heat oven to 325°.
  2. Melt 4 tablespoons of butter in a large saucepan over medium-low heat.
  3. Add onions and cook, stirring, until onions are just tender, about 2 to 3 minutes.
  4. Stir in flour until well blended.
  5. Stir in salt, pepper, and milk and continue cooking, stirring, until thickened.
  6. After thickening, stir in cheese until melted.
  7. While cooking onions and thickening mixture about, in a mixing bowl, beat eggs.
  8. Stir in cream-style and Mexican-style corn, mustard, and 1 cup of the bread crumbs.
  9. Combine the melted cheese mixture with the corn mixture. Spoon into prepared baking dish.
  10. Melt the remaining 1 tablespoon of butter and toss with remaining 1/2 cup of bread crumbs.
  11. Sprinkle buttered crumbs over the corn casserole.
  12. Bake for 1 hour to 1 hour and 10 minutes, or until firm in center.

Moist Sour Cream Cornbread

I bought some delicious sour cream cornbread at the Farmer’s Market over the summer and have been trying to replicate it since.  This is the closest I have gotten, but it still isn’t all the way there yet!  Still delicious though!


  •     1 1/2 cups cornmeal
  •     1/2 cup all-purpose flour
  •     1 1/2 teaspoon baking powder
  •     1 scant teaspoon baking soda
  •     1/2 teaspoon salt
  •     2 heaping tbs white sugar
  •     1 cup sour cream
  •     1 can (approx. 15 ounces) cream-style corn
  •     3 eggs
  •     6 tablespoons butter, melted


  1. Combine dry ingredients in a large mixing bowl.
  2. Whisk together the remaining ingredients in a separate bowl.
  3. Combine mixtures, stirring until all ingredients are moistened.
  4. Spread in a greased and floured 8×8-inch baking pan.
  5. Bake at 375° for 35 minutes.
  6. Test with a toothpick before serving.

Cheesy Bacon Mashed Potatoes

These potatoes come in at a whopping 227 calories for a 1/8 of the recipe serving.  I hate to tell you that but it’s true.  It is also true that every single calorie is well worth it!  This recipe is the way I prepared it.  I think next time, I will add a little milk and cream cheese, because they were not as creamy as they should have been.  Maybe that will up it to 250 calories.  Who cares, just enjoy!

Serves 6-8


  •     2 lb White Potatoes, peeled and quartered (can use baking or red potatoes if you wish)
  •     1/3 cup Whole Milk
  •     1 tsp Salt
  •     2 2/3 tbs butter
  •     1/4 tsp Black Pepper
  •     6 slices Sliced Bacon, cooked crisp and crumbled
  •     5 oz Mild Cheddar
  •     1/6 cup Light Sourcream
  •     1 tbsp Chives


  1. Place the potatoes and 2/3 teaspoon salt in a heavy 4-quart saucepan and cover with water by 1 inch.
  2. Bring to a boil.
  3. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.
  4. Drain in a colander and return to the cooking pot.
  5. Add the milk, butter, remaining  teaspoon salt, and black pepper.
  6. Place the pan over medium- low heat and mash with a potato masher to incorporate the ingredients and achieve a light texture, about 4 to 5 minutes.
  7. Add the bacon, grated cheese, sour cream, and chopped chives and stir until thoroughly combined.
  8. Season, to taste, with salt and pepper.


Fried Okra

After a couple of roasted okra side dishes, I decided that we’d use the last of our farm okra to enjoy a little comfort food – old fashioned fried okra.  This recipe is adapted from a Paula Deen recipe.  In my opinion, her recipe just doesn’t have enough spice/flavor to the batter.  The boys kind of cringed as we washed and cut the okra.  We made about 24 ounces, and there was none left . . .


  •     1/2 cup cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 – 2 pounds fresh okra, sliced 1/2-inch thick
  • 2 eggs
  • 1/3 cup milk


  1. Heat deep fryer to 350 degrees F.
  2. In a medium bowl, combine cornmeal, flour, and seasonings.  Mix well.
  3. Whisk together eggs and milk in small bowl.
  4. Dip okra in egg/milk mixture and then dredge in cornmeal-flour mixture to coat well.
  5. Place okra in fryer basket and cook 4-5 minutes until golden brown. (I have a pretty large home fryer, but this took two batches to cook all the okra.)
  6. Remove from oil, drain on paper towels, and then serve immediately.