Seriously, y’all, these biscuits are the bee’s knees! They are so easy to make and so incredibly good. I’ll not be going back to store-bought biscuits again. If you’re looking for pliable, soft, and buttery biscuit, this recipe right here is the ticket. It was derived by none other than the amazing Paula Deen herself, of course!

When I first came across this recipe, I thought there was no way in the world I could make these on my own. I simply assumed that the process would be way too lengthy and hard. Boy, was I ever wrong, and I’m so glad that I gave it a shot! My family and I enjoyed, warm, fluffy biscuits with our dinner that night. Needless to say, everyone gave these biscuits two thumbs up.

Recipe courtesy of Paula Deen.

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Quick Tip: These biscuits pair well with homemade jam!

It isn’t often that I get to eat any type of shellfish as my youngest son is allergic. However, when he isn’t around, I devour things like shrimp and lobster while I have the chance! A few weeks ago, little man went and spent the night with the grandparents, so I cooked up this lovely shrimp and wild rice casserole for the rest of us sea lovers.

The combination of fresh shrimp, wild rice, and zesty seasonings just about makes your taste buds go a little insane. I’m telling you, this is one of the BEST shrimp casserole recipes that I’ve ever come across. I wish my little boy wasn’t allergic to shellfish so he could try it out for himself. He’ll stuff have to stick to hot dogs. Poor kid. So, will you be making this casserole tonight for supper?

Recipe courtesy of Paula Deen.

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Quick Tip: Make sure to liberally coat your baking dish with Pam Cooking Spray to avoid sticking.

Growing up, one of my all-time favorite treats to nosh on were rice crispies. My mom would always whip up a big batch of these sticky little bars of pure joy for my friends and I. I remember grabbing up a few of them and heading outdoors to play for the afternoon.

This recipe for rice crispy treats ups the ante a bit by adding in chocolate and peanut butter to the mix. Talk about a little square of heaven! What I love most about this recipe is how easy it is to make. You can create a simple and quick dessert to take to any function in abut 20 minutes. Now, that’s my kind of dessert!

Recipe and photo courtesy of The Pioneer Woman.

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Quick Tip: Mixing up these treats is super easy when you use an oiled spatula.

I love making sweet breads, even when it’s 90 degrees outside, you very well may find me in my kitchen whipping up a few batches of banana, blueberry, or a variety of other fruit breads. I am so excited to have come across this recipe for cinnamon rhubarb bread! I never know what to do with all of my rhubarb, do you?

This bread has received a major upgrade with the addition of cinnamon and creamy icing. Now, as you can see by the picture, I chose to leave the icing out as that particular loaf was made for my sweet neighbor, Mrs. Jenkins. She doesn’t care for overly sweet baked goods. I do recommend that you keep the icing on yours as it is VERY good!

Recipe courtesy of The Pioneer Woman.

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Quick Tip: Make sure you chopped your rhubarb into rather small pieces as you don’t want anyone biting into a gigantic chunk.

Summer is in full swing, and whether you live in a tropical paradise or not, I want to give you the recipe that will take you to the oceanic land of your dreams! These burgers will delight your senses and your taste buds. They will take you to a place that invokves the tropics with sweet pineapple, crunchy lettuce, and red onion.

If you’re into creative hamburgers on the grill, you’ll love these babies! The pineapple is grilled to perfection and the patty is so juicy, you might just lose your mind after one bite. I made these burgers at our last BBQ, and let me tell you, they were a HUGE hit! In fact, my husband had to make a run to the store to fetch more patties because we ran out and our guests demanded more Hawaiian Hula Burgers!

Recipe courtesy of The Pioneer Woman.

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Quick Tip: Make sur eyou use fresh, leaf lettuce over iceberg as this variety, in my opinion, tastes better.

This insanely rich recipe for Pumpkin Gooey Butter Cakes comes straight from the queen of southern decadence herself, Mrs. Paula Deen.  I had one of these this past Thanksgiving at our big family dinner.  My aunt, who made this, kept telling everyone “Just take a tiny piece.  You really only need a tiny, tiny piece.”, but nobody would listen to her because it was Thanksgiving and nobody gets only a tiny serving of anything on Thanksgiving.

And holy cow, she was not kidding.  One tiny square of this cake is enough to last you a year, in the best possible way.  Once you see the ingredients, this will all become clear, but I will say this: TWO STICKS OF BUTTER and A WHOLE BOX OF POWDERED SUGAR.  Hardly a shock when you know it’s a Paula recipe, but still.  Wow.

Recipe is courtesy of Paula Deen

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Quick Tip: For an even distinct autumn flavor, use a spiced cake mix instead of yellow cake.

Check out what Rhee Drummond has to say about this fabulous hot corn dip:

“Hot Corn Dip is one of those things that can cause me to completely embarrass myself at parties, as if putting my leg behind my head to show off my residual ballet flexibility isn’t embarrassing enough. This dip is positively to die for, and you can make it ahead of time and keep it in the fridge before baking it if that works better for your schedule.

Make it sometime this summer!”

Oh beleive me, Rhee, I plan to!

Recipe and photo courtesy of The Pioneer Woman.

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Quick Tip: Serve this amazing hot corn dip with tortilla chips or crackers.