Wednesday, June 20, 2018

Homemade Oreo Cookies Recipe

Yummy homemade Oreo cookies recipe! Cook up a batch and surprise the family with this homemade version of Oreo cookies.

You will think you are in heaven when you try your first bite of the yummy homemade Oreo cookie recipe. It is conveniently made with a cake mix, eggs, oil or shortening, cream cheese, butter and confectioner's sugar.

This would be a popular item to serve for any party kids or adults! Grab the kids and get in the kitchen and start cooking! Let the kids match the cookies for a top and bottom and fill them with the cream cheese mixture!
Homemade Oreo Cookies Recipe

Ingredients for 12 servings

The kids will love them!


  • 1 package devil's food cake mix
  • 2 eggs
  • 1/2 cup oil or butter flavored shortening


  1. Heat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, add oil and eggs to the cake mix and blend together.
  3. Roll dough into balls, a little larger than a quarter.
  4. Place on greased cookie sheet.
  5. Bake for 8 minutes.
  6. Remove from oven and let cool on sheet.
  7. Remove cookies from sheet and place on cooling rack.
  8. To assemble the cookies, in a pastry bag with a 1/2 inch round tip or use a ziplock bag with a round tip add a tablespoon of cream cheese or vanilla cream filling, or just use a butter knife, put into the center of one cookie.
  9. Place another cookie similar in size on top of the filling.
  10. Lightly press, to work the filling evenly to the outside of the cookie.
  11. Continue this process until all the cookies have been sandwiched with cream filling.

How To Assemble Cookies

  1. Remove cookies from sheet and place on cooling rack.
  2. To assemble the cookies, in a pastry bag with a 1/2 inch round tip or use a ziplock bag with a round tip add a tablespoon of cream cheese or vanilla cream filling, or just use a butter knife, put into the center of one cookie.
  3. Place another cookie similar in size on top of the filling.
  4. Lightly press, to work the filling evenly to the outside of the cookie.
  5. Continue this process until all the cookies have been sandwiched with cream filling.

Cream Cheese Filling


  • 1 stick butter (1/2 cup)
  • 1-8 ounce package cream cheese
  • 3 to 4 cups confectioner's sugar, depending on desired consistency
  • 1 teaspoon vanilla extract


  1. In a large mixing bowl, cream butter and add cream cheese and mix well.
  2. Add confectioner's sugar slowly until you reach your desired consistency.

Vanilla Cream Filling Recipe


  • 1/4 cup (1/2 stick) room-temperature, unsalted butter
  • 1/4 cup vegetable shortening 
  • 2 to 3 cups sifted confectioners’ sugar
  • 2 teaspoons vanilla extract


  1. Cream butter and shortening together.
  2. Add vanilla extract and confectioner's sugar slowly until you reach your desired consistency.

Tip From Margielynn

  • Try to match the sizes of cookies you pair together.

Image Credit

Friday, June 1, 2018

Finger-Lickin' Buttermilk Fried Chicken Recipe

Finger-Lickin' Buttermilk Fried Chicken

Image by Pixabay

When I think of mama I wish she was still here to make her Buttermilk fried chicken! Fried chicken is a comfort food, it is tender, juicy and crispy! Add your favorite sides for a delicious Southern meal! It's finger-lickin' good!

I now try to make buttermilk fried chicken for my family; we do love our fried chicken hot or cold.

Soaking the chicken in the buttermilk marinade will result in tender, juicy chicken. To get the best results my mama says to use Crisco shortening and a cast iron skillet. She also says when cooking and baking the cheapest ingredients are not always the best! Mama knows what is best!

For a variation and a little kick, add to the flour mixture, cayenne pepper, and garlic powder or to buttermilk marinade a couple dashes of hot sauce at the heat level you like!

Side dishes are unlimited with fried chicken, some we enjoy are potato salad, cole slaw, mashed potatoes, pinto beans, green beans, corn on the cob, and top it off with cream gravy and homemade biscuits. The list goes on and on! Are you hungry yet?


3 pounds chicken pieces
2 cups buttermilk
1-1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1-1/2 to 2 cups Crisco or other vegetable oil
1 cup all-purpose flour


1. Combine the buttermilk, half the salt, and pepper at least three hours before frying the chicken. Pour the mixture over the chicken, turn to coat well, and refrigerate.
2. In a heavy skillet heat the shortening on high heat.
3. In a dish that has edges combine the flour and the other half of the salt and pepper.
4. Drain the marinade from the chicken pieces.
5. Place each piece of the chicken in the flour mixture, shake off the excess. Place the floured chicken in a single layer on a sheet of waxed paper.
6. In an iron skillet, heat the shortening to the temperature of 360 degrees Fahrenheit on a frying thermometer. Carefully place the chicken pieces in the hot shortening skin side down using the long-handled tongs. Place the dark meat in the center of the skillet first.
7. Cover loosely and lower the heat to medium-high. Cook for 15 minutes or until the chicken is golden, remove the cover, lower the heat to medium.
8. Turn the pieces over carefully using the long-handled tongs, cook for another 15 minutes uncovered. Remove the chicken and drain on paper towels.
9. Serve the chicken hot with cream gravy or refrigerate and take with you on a picnic.

Tips From Margielynn

  • Spice it up by adding one teaspoon of hot sauce to the buttermilk marinade, or 1/2 to 1 teaspoon cayenne pepper and one teaspoon garlic powder to the flour mixture.

Homemade Fried Chicken Gravy Recipe

When we have fried chicken at our house, we have hot fluffy biscuits and chicken gravy. It is very easy to prepare right in the pan you fried the chicken. You may double or triple recipe for the amount you need!


  • 2 tablespoon frying oil
  • 2 tablespoon flour
  • 1 cup chicken broth
  • 1 cup milk


  1. Use the skillet you fried the chicken in, draining all but 2 tablespoons of the oil.
  2. Stir in 2 tablespoons of the flour over low heat. Cook around 2 minutes, stirring the whole time.
  3.  Add the chicken stock stirring to get tidbits off the bottom of the skillet.
  4. Add the milk stirring whole time over high heat until it comes to a boil; reduce the heat to simmer and cook 5 minutes.

Serve with the fried chicken

Cooking With Margielynn!

I hope you enjoy this recipe and add it to your recipe box. So many delicious sides you can pair with this delicious homemade chicken. Happy cooking and eating!

Iron Skillet, Get One Today!

An iron skillet is the best skillet for frying chicken. I love the way they cook certain foods! Makes the best crispy fried chicken, the only way to chicken fry venison!

The list goes on and on. Get one soon, you will not be sorry for the results you get. Make sure it is seasoned before you use it, many already come seasoned! Happy cooking!

Wednesday, May 30, 2018

Savory Muffin Recipes: Green Onion, Cheddar Cheese, And Bacon Scallion

Savory Muffins Recipes
Recipes for two savory muffins, green onion, and cheddar cheese cornbread and bacon scallion corn muffins. Make them spicy or not! Perfect side to any meal!

These savory muffins are both excellent pair with soups, chili, stew, salads or any meal. A wonderful addition to a brunch with the ladies or just for dinner.

I am thinking jalapeño jelly would be good slathered on these muffins too, yes I like my food spicy!

You are welcome to leave the jalapeños out if you do not like spicy, but they really kick these muffins up!

Now, let pick one of these delicious muffins and start baking! Hope you enjoy!

Green onions and cheddar cheese cornbread muffins are filled with cheddar cheese, chopped green onions, and jalapeños. If you do not like spicy, just leave the jalapeños out. Hope you enjoy!


  • 3 cups flour
  • 2 cups yellow cornmeal
  • ¼ cup sugar
  • 2 tablespoon baking powder
  • 2 teaspoon salt
  • 2 cups milk
  • 3 large eggs, slightly beaten
  • 2 sticks (1 cup) unsalted butter, melted and cooled
  • 2 cups sharp cheddar cheese, shredded plus extra to sprinkle on top
  • 3 jalapeños, minced, seeded if you do not like a lot of heat, optional
  • 1/3 cup of green onions, chopped, plus extra to sprinkle on top
  1. Now get your oven heated to 350 degrees Fahrenheit.
  2. Grease two muffin pans, 12 each.
  3. Mix the flour, sugar, cornmeal, salt, and baking powder.
  4. Add the dry ingredients, milk, eggs, and cooled butter that has been mixed; stir just until mixed.
  5. Add the cheddar cheese, onions, and jalapeños.
  6. Fill the muffin pan cups 2/3 full with batter; sprinkle with the cheese and green onions.
  7. Bake the muffins at 350 degrees Fahrenheit for 25 to 35 minutes.

Bacon Scallion Corn 

Muffin Recipe

Bacon scallion corn muffins are delicious, if you like cheese, throw in a handful! Gosh, if you like spicy chop a jalapeño and throw it in.

Okay, check to make sure you have all the ingredients and we will start baking!
  • ¼ pound sliced bacon, cooked, crumbled
  • 1/3 cup scallion (green onions) sliced thinly
  • 1 cup yellow cornmeal
  • 2/3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 3 tablespoons butter, melted, cooled
  • 1 ½ cups sour cream
  • ¼ cup milk


  1. Cook bacon crispy, crumble.
  2. In a skillet that you cooked bacon in, drain all but 1 tablespoon of bacon grease.
  3. Add scallions and cook on low until they have softened.
  4. Sift in a bowl cornmeal, flour, salt, baking soda and baking powder.
  5. Whisk the eggs, butter, sour cream and milk in another bowl.
  6. Add dry ingredients, bacon, and scallions; mix well.
  7. Butter or spray with non-stick baking spray muffin pan.
  8. You will need 12 muffin cups, place batter into each one.
  9. Bake at 425 degrees Fahrenheit for 20 minutes.
  10. They should be golden brown.
  11. Now get the butter out, the real butter and eat one! 

Tips From Margielynn

  • Use your kitchen shears to cut green onions, this makes it go really fast!
  • Bake in whatever pans you like if you do not like a muffin.
Okay, Let's Talk Muffins! What's Your Favorite Savory Muffin?

Video Savory Bacon Cheddar

Wednesday, May 23, 2018

Beef Goulash Soup Recipes

Beef Goulash Soup

Beef goulash soup recipe is like a goulash and stew that liquid had been added to. It is cooked long and slow, so would be great for the slow cooker.

It makes a hearty meal served with Rye bread or a bread of your choice. A great choice for a cold winter day!

Ingredients for 5 servings

This recipe makes 4-5 servings you may double the recipe for more serving


1 1/2 pounds steak; cut into cubes
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons oil, divided
1 onion, chopped
2 tablespoons garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1/8 teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon cumin
1-14.5 ounce can tomatoes, diced
3 cups water
3 medium potatoes, peeled and cubed


In a Ziploc bag, add flour, salt, and pepper; mix together.
Add cubed up beef and toss in the flour mixture.
In a large pot or Dutch oven heat 2 tablespoons oil over medium-high heat.
Add the beef and brown beef well.
Remove browned beef to a plate and set aside.
Reduce heat; add remaining 1 tablespoon oil to the pot.
Add the onions, garlic, red and green bell peppers; saute until vegetables are soft and transparent.
Add the browned beef back to pot along with the water, tomatoes, cayenne pepper, and cumin.
Bring to a very slow boil and let simmer covered 2 hours, stirring occasionally.
After 2 hours; add potatoes and cook another 30 minutes or until potatoes are tender.
Season with salt and pepper to taste.

Video Goulash Soup Recipe