Mamaw Gail

06/02/2026

My One-Cooker Cabbage Meal 🥬🍅 Ingredients • 1 lb ground hamburger meat • 1 lb Italian sausage (mild) • 1 medium onion, diced • 1 can original Rotel • 1 can petite diced tomatoes • 1 medium head of cabbage, chopped • Salt and pepper, to taste Instructions 1. In a large cooker or skillet, add the hamburger meat and Italian sausage. Break the meat apart and cook over medium heat until partially cooked. 2. Add the diced onion and continue cooking until the meat is cooked through and the onion is softened. 3. Drain off excess grease, leaving a small amount for flavor. 4. Stir in the Rotel and petite diced tomatoes. 5. Add the chopped cabbage and season with salt and pepper. 6. Cover with a lid and cook, stirring occasionally, for 20–25 minutes, or until the cabbage is tender. 7. If the cabbage releases too much liquid, remove the lid and cook a few extra minutes, stirring, until some of the liquid cooks off. Y’all Hungry?

06/01/2026

Easy No-Bake Cookies 🍪 Ingredients: • 2 cups sugar • 1/4 cup unsweetened cocoa • Dash of salt • 1/2 cup 2% milk • Heaping 1/2 cup peanut butter • 1/2 stick butter • 1 teaspoon vanilla • 2 1/2 cups quick oats Instructions: 1. In a pot, mix sugar, cocoa, salt 2. Add milk. 3. Stir well, then turn the burner to high. 4. Stir constantly until it boils. 5. Once boiling, reduce heat to medium and set a timer for 2 minutes. 6. Stir for 2 minutes, then remove from heat. 7. Quickly stir in peanut butter, butter, and vanilla until melted. 8. Add oats and stir quickly. 9. Spoon onto wax paper or aluminum foil to form cookies. 10. Let cool and harden. Enjoy! (Or eat warm and gooey. These no-bakes have been a family favorite for as long as I can remember. Anytime somebody starts cravin’ somethin’ sweet, they’re askin’ Mamaw to whip up a batch. They’re just as good the next day (if they last that long) 😂🩷 Y’all Hungry?

05/31/2026

My Quick and Easy Homemade Vegetable Soup (Using Leftover Roast) 🥔🥕🍅🧅🫛 Ingredients • 1 onion, diced • 1 can corn, drained • 1 can green beans, drained • 1 can peas, drained • 1 can petite diced tomatoes • Tomato juice (about 1 jug, more or less to taste) • Water (a small amount, as needed) • Salt and pepper, to taste • Leftover roast with potatoes and carrots (chopped) Instructions 1. Dice one onion and add it to a large pot. 2. Add the drained corn, green beans, and peas. 3. Pour in the can of petite diced tomatoes. I like to rinse the can with a little water and add that in too. 4. Season with salt and pepper to your liking. 5. Add tomato juice to suit your taste - you’ll usually use about one jug, but no need to measure. Just use your pot as your guide. 6. Add a little water if needed. 7. Let everything cook together for about 15–20 minutes. 8. While that’s cooking, chop up your leftover roast, potatoes, and carrots. 9. After the soup base has cooked, add in the chopped leftover roast, potatoes, and carrots. 10. Stir everything together. 11. Turn the stove down to medium and let it come to a gentle boil so the meat, potatoes, and carrots can warm through and cook together. 12. If you feel like it needs more liquid, just add more tomato juice or water and use your judgment. 13. Once everything is heated through, your soup is ready to serve. You can use any kind of leftover roast you have. Don’t be afraid to use what’s already in your fridge, and don’t let good food go to waste. Growing up, my mom used leftovers all the time, and those meals were some of the best. I was thankful for them then, and I’m still thankful for them now. Sometimes the simplest, most comforting meals come from what you already have on hand and a lot of love! Y’all Hungry?

05/29/2026

My Pork Chop Bake 🥔🥕🍽️ Cutlery One of the most important things for this recipe is having good knives, and that starts with Rada. There’s a lot of peeling and cutting involved in this one, and my Rada knives make it so much easier every single time. 💛 Ingredients: • 8 potatoes • 1 medium onion • 1 bag carrots • Pork chops • Salt and pepper • Any additional seasonings you like • Aluminum foil Instructions: 1. Preheat your oven to 400 degrees. 2. Peel your potatoes using your Rada Super Paring Knife and place them in water until ready to use. 3. Cut the tips off your carrots, then use your Rada Vegetable Peeler to peel them. Place the peeled carrots in water until ready to use. 4. Cut the tips off your onion, remove the skin, and set it aside until ready to slice. 5. Wash your pork chops and place them into an aluminum foil lined baking pan. 6. Season the pork chops with salt, pepper, and any additional seasonings you like. 7. Quarter your potatoes and layer them over top of the pork chops. Sprinkle a little more salt and pepper over the potatoes. 8. Slice your carrots into small pieces directly over top of the potatoes. 9. Slice your onion into rings, then use your finger to poke out the circles and layer the onion over top of the meal. 10. Add a little more salt if desired. 11. Cover with aluminum foil. 12. Bake for about 1 hour and 15 minutes, or until the potatoes are tender and the pork chops are fully done. You may need a little extra cooking time depending on your oven. This pork chop bake is one of those simple, filling suppers that tastes like home. I love serving mine with a side of green beans, and tonight we’re having pineapple cake for dessert. 💛 I’ve had some of my Rada knives for well over 20 years and still use them daily. They’re truly part of almost every meal I make. There’s just no quality like Rada quality.

05/28/2026

What a special evening it was. 🥹🩷 I had the honor of being invited as a special guest at the Appalachian Pregnancy Care Center’s Annual Banquet for Life, and they even introduced me on stage. I truly felt so humbled standing up there. It was a beautiful celebration being surrounded by so many people who care deeply about families in our mountains! Thank you to everyone who made it such a meaningful night. My heart is full. 🤍 Fraley Dotson

05/27/2026

05/26/2026

How to Make Eggs Go Further 🥚 When groceries were tight and there were a lot of mouths to feed, this is how we stretched what we had growing up. Ingredients • 2 eggs • 3 heaping teaspoons self-rising flour • Water (just enough to thin) • Salt, to taste • Pepper, to taste • Grease or lard for frying Instructions 1. Crack the eggs into a bowl and beat well with a fork. 2. Add salt and pepper to taste. 3. Stir in 3 heaping teaspoons of self-rising flour and beat until smooth. 4. Slowly add a little water at a time, beating as you go, until the mixture is smooth and pourable - not too thick and not too runny. 5. Heat a skillet over medium heat and add a spoonful of grease or lard. 6. Pour in the egg mixture and let it cook just a little before stirring. 7. Gently scramble and cook until done.. With eggs being so expensive nowadays, try this, y’all. This is how my Mamaw, my mom, my aunt, and my uncles made eggs go further when there were a lot of kids at the table and not a lot in the fridge. Simple, filling, and it works every time. 💛

05/26/2026

My Fried Fritters Ingredients 1 ½ cups self-rising flour 1 ¼ cups water Oil for frying Instructions • Heat oil in a cast iron skillet. • Mix flour and water (a few lumps are fine). • Drop batter into hot oil. • Fry until golden brown on both sides.

05/25/2026

My Pineapple Cake 🍍🍰 Ingredients Cake: • 1 box yellow cake mix • 1/2 cup vegetable oil • 3 eggs • 1 can crushed pineapple Icing: • 1 (8 oz.) block cream cheese, softened • 3/4 cup powdered sugar • 1 pack instant vanilla pudding mix • 1 cup milk • 1 tub Cool Whip Instructions 1. Mix together the cake mix, oil, eggs, and crushed pineapple until smooth. 2. Pour into 2 greased round cake pans and bake following the box directions. 3. Beat cream cheese and powdered sugar until smooth. Mix in pudding mix and milk, then fold in Cool Whip. Chill icing while cakes cool. 4. Once cakes are cooled, add icing between the layers and over the whole cake. 5. Top with pineapple chunks if y’all want. This cake is soft, creamy, and full of pineapple flavor. It was my first time making it, and it definitely won’t be my last 😍🍍🍰 Y’all hungry?

05/25/2026

Ice Cream Cake 🍦🍰 Ingredients • 2 (12-count) boxes vanilla ice cream sandwiches • 2 (8 oz) tubs whipped topping, thawed • Chocolate syrup or hot fudge sauce • Caramel sauce Instructions 1. Place 12 ice cream sandwiches in a single layer in a 13x9-inch pan. 2. Drizzle with chocolate syrup and caramel. 3. Spread one tub of whipped topping over the top. 4. Add the remaining 12 ice cream sandwiches in a second layer. 5. Drizzle again with chocolate and caramel. 6. Spread the second tub of whipped topping on top. 7. Finish with one more drizzle of chocolate and caramel. 8. Cover and freeze for at least 4 hours before serving. Note: You can easily customize this cake by adding crushed Oreos, peanut butter, butterscotch, candy pieces, or any of your favorite ice cream toppings between the layers or on top.