Thanksgiving was amazing. My mama threw down and the bread, cake and homemade cranberry sauce I made was a hit.  I kept the table simple by pulling some magnolia leaves off of our tree and just placing it on the table. Here is a pictorial recap. Oh yeah.


My mom's friend made a four layer caramel cake. If you are in the South or from the South, you know that these are HARD to come by. Not many people make them since the caramel is soooo tricky. Caramel cake is completely homemade. There is no box cake mix used and no caramel wrapped candies used in the icing. It is one of the most perfect cakes EVER. This is one cake that I am determined to learn how to make next year. It is also one of my top three favorite cakes ever.







My mom spent two days smoking and grilling. She made pulled pork, ribs, chicken breasts, and leg quarters. I was in heaven. And nothing, NOTHING beats her southern cornbread dressing. It is creamy and if golden could be a taste, it would taste golden. This recipe will be going up before Christmas. I hope she shares with me! 




Thanksgiving is tomorrow and I just finished this cake for my son, Austin. He might think it sucks that his birthday is on Thanksgiving but I for one and super thankful for him, so it seems only fitting.

I made this cake for him. Chocolate overload surrounded by pocky and topped with his favorite---Reese's Peanut Butter Cups.  Recipe coming this weekend!



One of the things I look for when searching recipes on line is how many people actually tried it and if they liked it.  That is one of the reasons why I post when I try a recipe from someone else or even adapted from someone else. I want to be helpful and let them know how it was for me. Well, today I have another hit that is quick, easy and simple : Dinner Rolls found at Real Mom Kitchen.


Of course, I have made it no secret that I love bread. I made two dozen of these today and tonight ending up having to make two dozen more because my kids had INHALED them all at dinner time. When the kids did not leave so much as a bread crumb, this mama knew this was a winner.

And it is so easy!  So if you are looking for a quick and easy dinner roll recipe to make for Thanksgiving, give these a try. These have already been added to my recipe book for my kids.




Hi. My name is Divian and I am a breadaholic.

I love bread. I am one of those people who firmly believes that a sandwich is only as good as the bread you make it with. I always go for rolls and baked loaves instead of the typical sandwich bread.



Although I love bread, I am no baker. I can bake a mean biscuit but hey, I am in the South and biscuits are easy. Imagine the thrill (and apprehension) I felt when I decided that I wanted to learn how to make homemade bread.  I tried the artisan crusty bread first....needs tweaking. Then I came across this bread....from Farmgirl Gourmet.



It looked amazing. Could I make it? Could I get it to look like hers? Would it taste good? I was going to try and try I did.



Although it does not look like hers believe me it tastes AMAZING. Everyone who tried it said they did not need anything to go with it...they were tearing into it like wolves! The first batch was gone in minutes. Today I made two more loaves and I had to fight everyone off.

Seriously....it is just that good. A slightly sweet white bread that is not dry and is just heaven in your mouth.



I would definitely recommend anyone who is interested in breadmaking to try this recipe from Farmgirl. I have already decided this will be on the Thanksgiving table.

I have a bit more practice so that I can get that smooth and noncracking top, but hey even though it is a bit ugly, it tastes like I went to school for this stuff lol


Also, google Challah and read up on the symbolism of the bread. Definitely interesting and makes it even sweeter.


Last month, I was able to work with Town and Gown magazine here in my hometown alongside, Thyme to create this tablescape. I am far from an interior decorator or event planner but I love how I was able to bring what I saw in my mind to life on the table. It was a great experience to be able to work with the store and choose what I needed. They were SO accomodating and helpful!




If you are in the Starkville area and looking for high quality and unique items for hosting and entertaining, please stop by and tell them Divian sent you. They are an amazing group of ladies with such fantastically beautiful pieces!




I went with a rustic silver look and I loved it.











I love chicken. I love sandwiches. Back when I was in college there was this chicken place that served nothing but wings and chicken tenders. They had my favorite which was the Professor Plum. That was fried chicken tenders topped with a tangy plum sauce and mozzarella.  It was the best ever. They also had a sandwich that was dusted with bbq rub, slathered in honey and then drizzled with bbq sauce. This is my attempt at that sandwich. Nothing is like the original but with this sandwich being a complete hit with everyone I served it to, I must say it is pretty dang good.




I made my own chicken tenders but you can use store bought or frozen.
If you make your own, you will need:

2 boneless skinless chicken breasts
2 cups of all purpose flour
2 tbsp of Creole Seasoning or your favorite dry rub
1 cup of cold water  or buttermilk
Vegetable Oil for frying

Clean your chicken and slice them into tenders.  In a bowl mix your flour and seasoning. In a smaller bowl, fill with either cold water or buttermilk.  Dip your tenders in your flour and coat. Quickly dip into the liquid and then back into the flour mix. Make sure to coat by pressing down. You can do this one more time. I flour mine a total of three times for a nice crunchy coating.

Heat your oil on meduim and once oil is hot, place your tenders in. Remove when they are golden in color. Place on paper towel to drain grease.




The idea of this sandwich is more assembly then recipe. My mom made a batch of bbq sauce in preparation for Thanksgiving and I snagged a half a cup of her sauce. You can use your favorite bbq sauce or make your own.

For the Sandwich:

Texas Toast
Honey
BBQ Sauce
BBQ Dry Rub
Mozzarella
Fried Chicken Tenders

In oven toast your bread, before it is completely toasted, add slices of mozzarella to the bottom slice of bread.  Allow it to melt in the ovena and remove.

Place your chicken tenders on top,  sprinkle with a bit of your BBQ dry rub, drizzle your honey on top and then add about a tablespoon of BBQ sauce on top of that. Top with the remaining slice of bread.

And there you have it, a big fat tex sandwich that is HUGE and so filling.










Thanksgiving is on my brain and I can not wait to dig into my mom's creamy and buttery cornbread dressing. Dressing is my all time favorite dish ever. I could eat it every single day. Unfortunately, I have not mastered the art of making dressing, the few times I have tried it was NOT like my mom's. I am going to pay close attention this year and take photos as she makes it. My mom is a no recipe kinda girl, so I will have to make sure I am right there to record her steps and process.

Although I cannot make dressing to save my life, I do make nice cranberry sauces. Yesterday I did a test run on a cranberry raspberry sauce. It was to die for so good. Seriously, why buy the canned stuff when making the real thing is so easy and tastes so much better.

Not only does this sauce go perfectly with holiday dressing, it is amazing on french toast. (That's how I had it yesterday and it was sooooo good)  I am stocking up on some cranberries so I can make more batches of this sauce. Everyone loved it and it is the perfect breakfast condiment.

You will need:

1 1/2 cup of cranberries
1/2 cup raspberries
1 cup of water
1 or 1/2 cup of sugar
1/2 tsp of lemon juice

In pot , bring water to a boil.  Add in your clean cranberries and raspberries. Stir in 1/2 cup of sugar and reduce heat when it bubbles. Your cranberries will begin to pop open, add your lemon juice.  Cook on meduim heat while stirring for about 5 minutes.




Take a taste and if you need more sugar, add it in slowly while stirring.  Remove pot from heat and allow it to cool.




When I was in college, there was this amazing place that served chicken tender po boys. One had a sweet and tart plum sauce on it. It was the best sandwich I had ever had. This cranberry and raspberry sauce would be perfect on top of a fried chicken tender sandwich. Hmmmm, I might have to try that tomorrow.


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