Buttermilk Pancakes

Recipe by: Bonnie Landry Davidson

Ingredients:

Dry ingredients:

2 cups flour

2 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Wet ingredients:

2 cups buttermilk (sub milk + 3 Tbsp vinegar)

2 eggs

1 tsp vanilla

3 Tbsp melted butter

Directions:

In a large mixing bowl, add the dry ingredients and mix together.

In a separate mixing bowl, mix the wet ingredients, excluding the melted butter. 

Add the wet ingredients to the dry ingredients.  Whisk till until everything is moistened, then add the melted butter, and mix.

Do not over mix.  It will be lumpy.  This does not impact the finished pancakes.

Cook about 3 minutes per side. Or until you see bubbles before the first flip.

Makes about 12 to 14 pancakes.

Pecan Pie Cobbler

That looks like a rich, gooey Pecan Pie Cobbler—basically a cross between pecan pie and a soft, buttery cobbler with caramel-like sauce. Here’s a spot-on homemade version you can make:

🥧 Pecan Pie Cobbler Recipe

Ingredients

For the batter:

1/2 cup (1 stick) butter

1 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup granulated sugar

1 cup milk

1 tsp vanilla extract

For the topping/filling:

1 cup brown sugar (packed)

1 1/2 cups pecans (halves or chopped)

1 1/2 cups hot water

Instructions

Preheat oven to 350°F (175°C).

Melt the butter

Place the butter in a 9x13 baking dish and melt it in the oven.

Once melted, remove from oven.

Make the batter

In a bowl, whisk together flour, baking powder, salt, and sugar.

Stir in milk and vanilla until smooth.

Assemble (don’t stir layers!)

Pour batter evenly over the melted butter (do NOT mix).

Sprinkle brown sugar evenly over the batter.

Scatter pecans over the top.

Carefully pour hot water over everything (again, do NOT stir).

Bake

Bake for 35–40 minutes until golden brown and bubbly.

What Happens (the magic part)

While baking, it separates into:

A fluffy, cake-like top

A thick, gooey pecan pie-style sauce underneath

Serve Like the Picture

- Spoon into bowls while warm

- Top with vanilla ice cream

- Drizzle with extra caramel sauce if you’re feeling indulgent

🔥 Pro Tips

Toast the pecans first for deeper flavor

Add a pinch of cinnamon or bourbon for a twist

Let it rest 10–15 minutes before serving so the sauce thickens

Rootbeer Float - no ice cream

🥤🔥 Creamy Root Beer Float Cubes 😍

This is the easiest way to level up your soda… and it tastes INSANE 🤤

Creamy frozen cubes melting into fizzy root beer = instant dessert drink 😮‍🔥

🧂 Ingredients:

• Root beer 🥤

• Vanilla coffee creamer

• Ice cube tray

👩‍🍳 How to make:

Step 1 – Pour

Fill ice cube tray with vanilla creamer

Step 2 – Freeze

Freeze until solid (3–4 hours)

Step 3 – Build

Add frozen cubes into a glass

Step 4 – Pour & Enjoy

Pour root beer over the cubes and watch it turn creamy 😍

💡 Pro Tip:

Use flavored creamers for different twists 🔥

Fizzy, creamy, and seriously addictive 🤤 🥤🔥

SunnyD Tangy Citrus Jelly Cubes

SunnyD Tangy Citrus Jelly Cubes

Ingredients:

• 1 orange plastic bottle of SunnyD Tangy Original

• 1 orange box of Orange Jell-O Gelatin

• 1 orange box of Knox Unflavored Gelatin

• 1 bag of Granulated Sugar

Instructions:

1. Bring 1 cup of SunnyD Tangy Original to a boil in the microwave.

2. In a bowl, whisk together the boiling SunnyD, the Orange Jell-O packet, and 2 packets of Knox Gelatin until completely smooth and dissolved.

3. Pour the bright orange liquid into a square glass baking dish and chill in the refrigerator for 3 hours until firmly set.

4. Slice the firm jelly into thick bite-sized cubes and toss them in sugar for a sweet, slightly crusty exterior.

Kool-Aid Blue Raspberry Lemonade Sour Belts

Kool-Aid Blue Raspberry Lemonade Sour Belts

Ingredients:

• 2 blue packets of Kool-Aid Blue Raspberry Lemonade Unsweetened Drink Mix

• 1 large glass jar of Mott's Unsweetened Applesauce

• 1 yellow bag of Domino Premium Pure Cane Granulated Sugar

Instructions:

1. In a mixing bowl, vigorously stir together 2 cups of Mott's Applesauce and the 2 blue packets of Kool-Aid until the mixture turns a stunning, vibrant electric blue.

2. Spread the blue fruit mixture into a very thin, even layer on a baking sheet lined with a silicone mat.

3. Bake at your oven's lowest temperature (around 170°F) for 3-4 hours until fully dehydrated and slightly tacky, then cut into long strips.

4. Toss the sticky blue fruit strips in a bowl of Domino Sugar to create homemade, ultra-sour chewy belts!