Southern Style Sweet Tea

It was brought to my attention recently that it is near impossible to find (good) sweet tea as far north as Pennsylvania. So I took it upon myself to prove that this sugary brew is not reserved only for those south of the Mason-Dixon line. And here it is, from a Pennsylvania girl herself, authentical southern style sweet iced tea! I’m even divulging the secret ingredient- a sprinkle of baking soda… it neutralizes the tannins and gives the tea a smooth taste. Hope y’all enjoy!

Southern Style Sweet Tea

Serves: appx. 8 quarts

  • 9 family sized tea bags (or 15 regular tea bags)
  • 1 qt. (4 c.) boiling water
  • 3 qts. (12 c.) cool water
  • 2 c. sugar
  • 1/4 tsp. baking soda
  1. Sprinkle baking soda into a large pitcher.
  2. Add tea bags to pitcher and pour boiling water over them. Cover and allow to steep for 15 minutes.
  3. Remove tea bags and discard.
  4. Add sugar and stir until dissolved completely.
  5. Add cool water. Stir. Refrigerate until ice cold. Serve over ice. Enjoy!

Rosemary & Dijon Mustard Roasted White Sweet Potatoes

I first discovered white sweet potatoes when I purchased them by mistake, intending to buy the usual orange ones. White sweet potatoes are slightly less sweet than their more common counterparts, and have a nice, creamy texture. The rosemary and mustard in this recipe compliment their flavor perfectly!


Rosemary & Dijon Mustard Roasted White Sweet Potatoes

Serves: 6-8

  • 3 lbs. white sweet potatoes, peeled and cut into 3/4″ to 1″ chunks
  • 3 tbsp. olive oil
  • 1/2 c. Dijon mustard
  • 2 tbsp. melted butter
  • 2 tbsp. fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp. dried oregano
  • 1 tbsp. fresh rosemary (or 1 tsp. dried)
  • salt & ground pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Grease a large baking sheet with a little olive oil or non-stick cooking spray.
  3. In a large bowl, combine mustard, olive oil, melted butter, lemon juice, garlic, oregano, and salt and pepper.
  4. Add the cubed potatoes and toss well to coat.
  5. Spread potatoes out on baking sheet and sprinkle with fresh rosemary leaves.
  6. Roast for 35-45 minutes, or until potatoes are all tender and golden brown.

Maple Bourbon Glazed Pork Chops

I love making thick-sliced pork chops. They are so much juicier than the thinner variety… a pork “steak” almost! These one’s are pan-seared with a flavorful crust of rosemary, thyme, and smoke paprika with a hint of cayenne for a little bite, then finished in the oven with a yummy, sweet bourbon glaze!


Maple Bourbon Glazed Pork Chop

Serves: 4

  • 4 boneless, center-cut, thick cut pork chops (about 3/4″ thick)
  • 1 Tbsp. canola oil
  • 1/4 c. low sodium chicken broth (or water will do in a pinch)
  • 1 Tbsp. fresh rosemary, finely chopped
  • 1 tsp. fresh thyme, finely chopped
  • 1/2 tsp. smoked papika
  • 1/8 tsp. cayenne pepper
  • 1/2 each tsp. salt & pepper

For the glaze:

  • 3/4 cup good quality bourbon
  • 3 tablespoons brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground mustard
  1. Preheat oven to 350 degrees F.
  2. In a small saucepan, combine bourbon, sugar, maple syrup, garlic, worcestershire, vinegar and mustard. Bring to a boil, stirring constantly, then reduce to a simmer and let cook for 10-12 minutes, stirring every now and then. Remove from heat and let sit to thicken.
  3. Combine herbs, salt and pepper in a small bowl. Rinse pork chops and pat dry. Sprinkle both sides with herb mixture, pressing slightly so it sticks.
  4. Heat a cast iron (or oven-safe) skillet over medium-high heat. Brush with canola oil and once hot (I let my skillet heat for almost 5 full minutes), add pork chops. Sear on one side for 2-3 minutes, or until a golden crust forms. Flip and cook for 2-3 minutes more.
  5. Turn off heat, add chicken stock to skillet. Brush a layer of glaze over each pork chop, then place in oven. Add more glaze in 5 minute intervals and bake for a total of  15 minutes, or until internal temperature reaches at least 145 degrees F. Allow to cool for 5 minutes and brush with one final layer of glaze before serving.

Pickled Eggs with Beets

I love beets. I love beets so much. I could sit and eat them by the bowlful! And I love eggs, too. This puts the two together and is a classic at Eastertime, however I wouldn’t complain a bit if we started having these more often! 😋

Pickled Eggs with Beets

Serves: 12

  • 2- 15 oz. cans whole beets
  • 12 hard-boiled eggs, peeled
  • 1 c. white sugar
  • 1 c. water
  • 1 c. cider vinegar
  1. Drain beets, reserving one cup of beet juice.
  2. Place beets and peeled hard-cooked eggs in a 2 quart glass jar.
  3. In a small saucepan, bring sugar, water, vinegar, and reserved cup of beet juice to a boil.
  4. Pour over beets and eggs and cool. Cover tightly and refrigerate at least 24 hours before serving. 

The Best Creamy Cole Slaw

This cole slaw is creamy and slightly sweet, similar to what you’d find at popular restaurants, it has become my family’s favorite. Everyone who tries it will surely want the recipe!


The Best Creamy Cole Slaw

Serves: 8-10

  • 16 oz. bag cole slaw mix (or 16 oz. shredded cabbage)
  • 2/3 c. mayonnaise
  • 3 Tbsp. vegetable oil
  • 1/2 c. white sugar
  • 1 Tbsp. white vinegar
  • 1/4 tsp. salt
  • 1/2 tsp. celery seeds
  • Paprika, for garnish
  1. Whisk together all ingredients except for cole slaw mix until well combined.
  2. Empty cole slaw mix into a large bowl. Pour dressing over it and toss to combine.
  3. Refrigerate at least 2 hours, or overnight, before serving.

Guinness Chocolate Cake with Salted Caramel Glaze

Round out your Saint Patty’s Day feast (or any party for that matter) with this decadent, moist, fudgy Guinness Chocolate Cake with Salted Caramel Glaze from The Hungry Housewife! This would be a PERFECT Father’s Day cake too, or for a special guys birthday… Don’t forget to check out my other great St. Patrick’s Day meal ideas like my Braised Corned Beef Brisket and my traditional Irish Potato Soup! 🍺🍫🍀


Guinness Chocolate Cake with Salted Caramel Glaze

Serves: 10-12

For the Cake:

  • 1 cup Guinness Stout
  • 2 sticks Butter
  • ¾ cup Unsweetened Cocoa Powder
  • 2 cups Flour
  • 2 cups Sugar
  • ½ tablespoon Baking Soda
  • ½ teaspoon Salt
  • 2 large Eggs
  • ¾ cup Sour Cream
  • 1 teaspoon Vanilla Extract

For the Salted Caramel Glaze:

  • 5 tablespoons Butter
  • ½ cup packed Dark Brown Sugar
  • ⅓ cup Heavy Cream
  • Pinch Salt
  • ¼ teaspoon Vanilla Extract
  • ⅔ cup Powdered Sugar,sifted

For the Garnish:

  • Pinch of Fleur de Sel

To Make the Cake:

  1. Preheat oven to 350.
  2. Spray or grease bundt pan. Sprinkle some flour in the pan, hold it over a sink, and turn and tilt the pan to distribute the flour evenly. Then invert the pan and tap out the excess flour to prevent a buildup of grease and flour on the finished cake.
  3. In a medium saucepan over medium heat, bring the Guinness and butter to a light boil, add the cocoa powder and whisk until smooth. Remove from heat and set aside.
  4. In a large bowl, whisk flour,sugar,baking soda and salt.
  5. In another bowl, using an electric mixer, beat together the eggs, sour cream and vanilla.
  6. Add the butter/Guinness mixture to the sour cream mixture and beat until just incorporated.
  7. Add the flour mixture and beat until just combined.
  8. Then using a rubber spatula, lightly fold the batter to make sure there are no pockets of flour.
  9. Pour into bundt pan.
  10. Bake for 55-60 minutes or until a toothpick comes out with only a few crumbs.
  11. Allow to cool in pan for 10 minutes.
  12. Then cool completely on rack before.
  13. Cover in plastic wrap and place in the fridge overnight (the cake seems to taste better the next day).

To Make Salted Caramel Glaze:

  1. In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly.
  2. Boil for ONE minute, stirring constantly.
  3. Remove from heat, stir in vanilla extract.
  4. Add about ½ cup of the powdered sugar and whisk until smooth.
  5. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
  6. Remove the cake from the fridge, place on a cake plate and pour the salted caramel glaze over the top.
  7. Sprinkle the Fleur de Sel over the glaze.

Irish Potato Soup

This a traditional (and very simple) Irish potato soup. Some recipes call for leeks, but I am not a fan. This soup only calls for a handful of basic ingredients, so it’s a perfect go-to when you haven’t yet done the grocery shopping! I served it as a started to my St. Patrick’s Day dinner along side my Braised Corned Beef Brisket. And don’t forget the Guinness Chocolate Cake with Salted Caramel Glaze for dessert! 🥔🍀

Irish Potato Soup

Serves: 4

  • 1 large onion
  • 3-4 medium potatoes
  • 2 oz. butter
  • 4 c. chicken stock
  • 1/2 c. cream, plus little additional for garnish
  • Salt & pepper, to taste
  • Parsley, for garnish
  1. Peel and dice onion and potatoes.
  2. Melt butter in a large saucepan. Add onion and cook for one minute, stirring so that it’s completely coated in butter.
  3. Add the potatoes and toss well to coat with butter and onion.
  4. Cover the saucepan and cook the vegetables for 10 minutes over medium heat, shaking the pot every few minutes so they don’t stick.
  5. Pour in the stock and simmer for 20 minutes, until potatoes are tender.
  6. Turn off the heat and allow to cool. Purée the soup until smooth using a hand-held blender or in a regular blender in batches.
  7. Add the cream and mix well. Season with salt and pepper, to taste.
  8. To serve, reheat soup and garnish with a sprig of fresh parsley and a swirl of cream.

Butter Roasted Carrots 

A delicious and oh-so-easy side dish with only four ingredients, these butter roasted carrots are a quick compliment to almost any weeknight meal!


Butter Roasted Carrots

Serves: 4

  • 2 c. carrots, cut diagonally into 2 inch pieces
  • 1 tbsp. butter, melted
  • 1 tbsp. olive oil
  • 1/4 tsp. each salt & pepper
  • Cooking spray
  1. Preheat oven to 425 degrees.
  2. Spray baking sheet with cooking spray.
  3. Combine carrots, melted butter, olive oil, salt & pepper and toss to coat.
  4. Spread on greased baking sheet and roast for 15 minutes, until carrots are tender.

Braised Corned Beef Brisket

I grew up only ever experiencing Corned Beef and cabbage as a sort of stew, using canned Corned Beef. And while I do still enjoy a bowl that way when my Nan prepares it, I have to say that once I was introduced to “fresh” Corned Beef Brisket, nothing else quite compares. And I think it is such a disservice to this flavorful meat to just boil it away for hours in a pot of potatoes. If you’ve never tried Corned Beef served in slices as a main course, I highly recommend you do… I found this recipe on PinCurlMag.com several years back and have been making it this way every St. Patrick’s Day since then! By far, my favorite way to enjoy Corned Beef! 🍀🍀🍀 Try it with a side of Butter Roasted Carrots or Honey Balsamic Roasted Cabbage Steaks! 😉


Braised Corned Beef Brisket

Serves: 6-10, depending on size of Brisket used

  • 1 packaged Corned Beef Brisket, spice packet included
  • 2 tbsp. brown deli mustard (or any type mustard)
  • 2 tbsp. red wine vinegar
  • 1/4 c. molasses
  1. Preheat oven to 225-250 degrees.
  2. Remove beef from packaging and rinse. Pat dry and place on a large sheet of aluminum foil, big enough to close tightly around corned beef.
  3. Empty spice packet on top of corned beef. Fold aluminum foil up and seal around beef, and set inside a baking dish.
  4. Cook in oven 8-10 hours. (If lower temperature, cook longer).
  5. Whisk together remaining ingredients for the glaze. Set aside.
  6. At the end of cooking time, remove meat from oven. Open foil and drain off all of the liquid.
  7. Increase oven temperature to 400 degrees. Return beef to oven with foil package open, and baste with some of the glaze until fully coated. (Don’t use all of the glaze because you will baste it several times!)
  8. Cook for 20 minutes, removing and basting with more glaze every 5 minutes so that it carmelizes and forms a sticky crust.
  9. Remove corned beef from oven and allow to rest on counter tented with aluminum foil, 10-15 minutes.
  10. Slice the meat AGAINST THE GRAIN and serve! Enjoy! 🍀

The Best Rice Pudding

Store bought rice pudding can’t compare to warm, homemade pudding. And this sweet, creamy treat could not be simpler to make- you literally just mix everything together and pop it in the oven! Enjoy!


The Best Rice Pudding

Serves: 6-8

  • 2 c. cooked rice
  • 1 1/2 c. sugar
  • 1/4 c. melted margarine
  • 1/2 tsp. salt
  • 3-4 c. milk
  • 4 eggs, beaten until frothy
  • 1 Tbsp. vanilla
  • 1 c. raisins
  • 1/2 tsp. cinnamon
  • dash of nutmeg
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients very thoroughly.
  3. Put into a buttered 2.5 quart casserole dish with lid and bake for 50-60 minutes. Note: Do not overbake or pudding will be dry- remove from oven while there is still milk on top.
  4. Let cool and serve!