green bean casserole – vintage recipe

food can take you back in time

green bean casserole bite

maybe it’s a meal your MUM used to make, or maybe a long lost friend 🍤 *fried shrimp on sugar cane, where are you*

green bean casserole beans'

green bean casserole rice

green bean casserole final

but sometimes, to feel better, it’s all you need

green bean casserole ice bath

green bean casserole deglaze

check out this casserole straight from the past….a food memory I am always eager to relive


SUPER EASY bacon potato frittata

I like to eat. Like a lot.


Do you think they would let me on 600 Pound Life?


I could bring this bacon, potato, onion, pepper, WHATEVER frittata.





Check it out Dr. Nowzaradan

Lime Chiffon Pie

I LOVE vintage recipes. Especially when they are easy & delicious


Case in point…this fabulous Lime Chiffon Pie

lime chiffon pie BABY pic

I used Nilla wafers as my crust…and gelatin sheets (my new obsession)


Make sure & get your egg whites nice and MARSHMALLOWY (best word ever?)



mise en place really helps here

IMG_20180420_143039925_HDRlime chiffon4

oh my lawdddd



lime chiffon 5lime chiffon 3lime chiffon 2

fluffy & light

lime - vintage classic treat

Lime Chiffon Pie — from The Gasparilla Cookbook (favorite Florida west coast recipes)

  • 1 envelope plain gelatin (or 3.5 sheets)
  • 1/4 cup cold water
  • 3 tablespoons sugar
  • 1 cup light corn syrup
  • 6 tablespoons lime juice
  • 1 tsp lime zest
  • 1/2 tsp salt
  • 4 eggs, seperated
  • 1 9-inch pie shell, baked (I used crushed Nilla wafers & BUTTAH)


  1. Soften gelatin in cold water.
  2. Combine sugar, 1/2 cup corn syrup, lime juice, zest, and salt in top of double broiler.
  3. Beat eggs yolk and fold into lime juice mixture.
  4. Cook over hot water until slightly thickened ~5 mins. Add gelatin.
  5. Beat egg white until stiff. Gradually beat in remaining corn syrup until mixture is “marshmallowy”.
  6. Fold egg white into gelatin mixture. Pile mixture lightly into baked pie shell & chill.


Now you chill too





Spicy Siracha Noodles

Thought I would share this ridiculously easy, AMAZING recipe I found on Pinterest. All you need: spaghetti, butter, garlic, siracha, oyster sauce, sugar, and parmesan cheese. As Ina would say, “How easy is that?!?!”


Seriously, get on it.


So delicious, and EASY. Like not as easy as Nick on the Bachelor, but E-A-S-Y.


Only complaint about this scrumptious, go-to snack, is that you’ll probably spend more time cleaning up than cooking. Oh well, it’s worth it honeeeeeyyyy. So good!!

here’s the recipe…

here’s how I did it..


chop chop


heat butter over med-high


add the magic stuff (garlic)


once fragrant….add the cooked noodles


here, the fork tool is NECESSARY. if you don’t have a wooden one, I’m sure a reg fork would do…just as long as you don’t have a teflon coated pan


perfect. now the seasonings






now taste…(mine needed more siracha)


now we are in business.


I could eat this photo


Hope you love it as much as my belly!!!


I got it (carrot cake) from my momma

Growing up my mom would make carrot cake on every birthday. Now, I make it on a Tuesday.

I live for this stuff.

I eat it for breakfast…lunch..dinner. Dessert. Every minute of every day.
Jam packed with carrots, this oil based cake is as good as it gets. Not too sweet, perfect amount of moisture, and the oh so comforting spices.

And then that delicately tart cream cheese frosting.

I am in heaven.

(Like Winnie the little polar bear, here in the snow.)

I won’t give the exact recipe because to me, it’s worth like 800 million trips around the world…..but I can give some advice.

Cut the sugar in almost 1/2. Add extra cinnamon & allspice.

And use EXTRA EXTRA EXTRA carrots 

Save time by shredding carrots in the food processor…

And shred wayyyy more than you think you’ll need (usually I double it)


4 eggs.

Eggs meet oil

{Eggs + oil} meet dry ingredients

Mix until like this

Add carrots


Now divide it up

Bakey bakey

Time to makey some frostey

Butter, cream cheese, powdered sugar, vanilla, & a touch of milk.


Now frost her up

The sloppier….The better.


Being a cheapskate

I am an old lady. I go to the grocery store first thing in the morning….on a weekday.

Why? You might ask. Do I have a busy, jam-packed schedule that I have to cater to? Absolutely not. That would require having a life….Something I am not familiar with. 

Jeopardy— What is having a life?

I do it because I am cheap. 
And to get the deals 💰💰 (I am talking DAY OLDS) you gotta go early.

Like right when they open.

You’ll be blinded by a sea of white haired retirees, but trust me….. it’s worth it!

Market Basket *that sexy beast*marks down breads, bagels, baked goods (think croissants, pies, cakes, cookies) & FRESH FRUIT AND VEGGIES. 

Like we are talking big bags of red peppers, Asian pears, green beans…..HEAVEN

Some days are luckier than others, but the key here is to go in with a game plan because you have to use this stuff up fast.

Here’s my ideal trip (and oh, how I wish I was talking about magical mushrooms…You know they could be the cure for depression). I’m rambling b/c it has been 8 years since I’ve had any *💧💧💧🌊🌊🌊. *

  • Bag of red peppers- roast and preserve in olive oil and salt
  • Asians pears- refrigerate, surprisingly they hold well with time
  • Green beans- pan fry that night, or make a casserole to freeze
  • Bread- freeze whole loaves, keep one in fridge to use now, or toast & pulsate into breadcrumbs for your freezer, or make croutons, or bread pudding (I could go on forever…I love bread)
  • Croissants- make the best French toast
  • Pie- eat immediately, or blend chunks into a milkshake
  • Bagels- freeze

Just some ideas…

Does anyone else do this?
And what are some of your secrets??