Category Archives: Recipe

3 Make-Ahead Holiday Treats!

Need some go-to recipes when family and friends come to visit? You’ve come to the right place. Today, we’re featuring Holiday treats…some are spicy, some are sweet! 

Being from Georgia, pecans are a Christmas staple at my house. These are a hit at parties and social gatherings! 

Spiced Pecans:
1 egg white
1 t. water
1 C. sugar
1 t. cinnamon
1/2 t. salt
1 lb. pecans
3 T. butter
Preheat oven on 275*. Bake time: 45 minutes.
In a medium glass bowl, beat egg white and water until foamy. Stir pecans in, coating with egg white. In another bowl, combine sugar, cinnamon, and salt, then pour over top of coated pecans and mix well. Melt butter in 9X13 baking dish.  Pour pecans on top of the melted butter and stir. Place in preheated oven. Stir every 15 minutes (3 intervals during cooking), and stir a final time when they are done or they WILL stick together! Cool completely. Store in airtight container.

These cherry cookies are so festive…and equally yummy! 
Cherry Cookies:cherry cookies
2 C. all purpose flour
1/2 t. soda
1 t. salt
1 C. brown sugar
3/4 C. butter
1 egg
1 t. vanilla
1/2 C maraschino cherries, drained
1/2 C. coconut, shredded
1/2 C. pecans, chopped
Preheat oven to 350*. Bake time: 12-15 minutes.
Cream together brown sugar and butter well. Then add all other ingredients and mix well. Spoon onto parchment paper-lines baking tray and bake. Remove from oven and cool completely. Store in airtight container.
If sweets aren’t for you, we’ve got you covered. For a HOT and spicy snack, these cheese straws are sure to turn up the heat!
Cheese StrawsIMG_2743

3 C. grated sharp cheddar cheese
1 stick butter, softened and cut into 8 pieces
1 1/2 C. all-purpose flour, and extra for dusting
1 t. kosher salt
1 whole habanero (de-seeded to keep the flavor but tame the heat)
1/2 t. ground cumin
2 T. whipping cream

Preheat the oven to 350*. In a food processor, combine cheese, butter, flour, salt, cumin, and habanero. Pulse until mixture resembles coarse crumbs. Add cream. Pulse again, until the dough forms into a ball. On a lightly floured surface, use a lightly floured rolling pin and roll the dough into a large rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into long, thin strips, 1/4 to 1/2 inch wide. Stick the knife in flour after every few slices to ensure a clean cut. Gently transfer the strips to an ungreased cookie sheet, leaving 1/4 inch between them. Make the straws any length you want from 2 to 8 inches. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from oven. Cool on wire rack. Store when room temperature in air-tight container.


~ Jericha Kingston


Posted by on December 16, 2016 in Jericha Kingston, Recipe, Uncategorized


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What’s Your Favorite Leftover Thanksgiving Recipe?

If you’re not out shopping for all of the Black Friday deals available today, then you’re probably standing in your kitchen wondering what to do with all of those delicious Thanksgiving leftovers. There are tons of holiday leftover recipes out there, but I was looking for something new and a little bit different, and this Turkey Fettuccine Skillet recipe fits perfectly and utilizes many of the ingredients most of us already have on hand due to the holiday cooking season. What are some of your favorite leftover Thanksgiving recipes?

turkey-fettuccineTurkey Fettuccine Skillet Recipe

TOTAL TIME: Prep: 10 min. Cook: 30 min.

MAKES: 6 servings


  • 8 ounces uncooked fettuccine
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 4 garlic cloves, minced
  • 1 teaspoon canola oil
  • 1 cup sliced fresh mushrooms
  • 2 cups fat-free milk
  • 1 teaspoon salt-free seasoning blend
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/2 cup fat-free half-and-half
  • 1/3 cup grated Parmesan cheese
  • 3 cups cubed cooked turkey breast
  • 3/4 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 cup: 361 calories, 7g fat (3g saturated fat), 76mg cholesterol, 343mg sodium, 38g carbohydrate (8g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1/2 fat.


  1. Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil.
  2. Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted.
  3. Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 6 servings.


May also substitute smoked turkey legs, chicken, ham or other protein of your choice. If you prefer a bolder taste, consider switching out the mozzarella for strong cheddar or white cheddar. Or butter for the canola oil. Also adding in generous amounts of ingredients such as white pepper, cayenne, fresh parsley, baby portobello mushrooms or panko crumbs on top will also add a great punch of flavor.

What’s your favorite leftover Thanksgiving recipe?



– Kara Hunt




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Posted by on November 25, 2016 in Kara Hunt, Recipe


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Foodie Friday

Wedding season is upon us! My son gets married in two weeks. In honor of his impending nuptials and my future daughter-in-love, here are some delicious recipes for you.

Mexican Wedding Cookies:
1 C. salted butter
1/2 C. 10X sugar
1 t. vanilla
1 3/4 C. all-purpose flour
1 C. pecans, chopped fine
Preheat oven to 275*. Line a baking sheet with parchment paper. Using a mixer, cream butter and sugar until smooth. Add vanilla, then add flour by increments. Stir in pecans by hand. Dust your hands with flour, then pinch a teaspoon of the dough and roll into a ball. Place dough balls on the baking sheet, an inch apart. Bake at 275* for 40 minutes. While cookies are still warm (not hot), roll in 10X sugar. Allow to cool completely. Store in airtight container. Makes 2.5 dozen cookies.

Italian Wedding Soup:
1/2 small sweet onion, chopped fine
2 T. fresh chopped parsley
1 small egg
1 clove garlic, minced
1/2 t. salt
1 slice white bread, crust removed and broken into little pieces
1/4 C. grated parmesan
4 oz. ground beef
4 oz. ground pork
black pepper

Meatballs: In a large bowl, blend the first six ingredients listed above. Stir in cheese, beef, and pork. Combine well. Shape meatballs by the tablespoon. Place on a baking sheet.

Next, the broth:

48 oz. chicken stock
1/2 lb. chopped kale
1 large egg
1 T. grated parmesan
salt and pepper

Bring stock to a boil in a large pot. Add raw meatballs and kale. Simmer about 10 minutes, or until the meatballs are cooked. In a bowl, whisk egg and cheese. As you stir the soup, drizzle the egg/cheese mixture into it. The broth will slightly thicken. Season with salt, pepper, and extra parmesan if desired. Serve with crusty bread.

White Almond Wedding Cake:
1 pkg. white cake mix
1 C. all-purpose flour
1 C. granulated sugar
1/2 t. salt
1 1/3 C. water
1 C. sour cream
2 T. canola oil
1 t. almond extract
1 t. vanilla extract
4 large egg whites

Preheat oven to 325*. Butter and flour 11X13 pan. In a large bowl stir the cake mix, flour, sugar, and salt. Add the sour cream, water, oil, extracts, and egg whites. Using a mixer, mix on low about 5 minutes. Pour the batter into the pan. Bake on 325* for 20-25 minutes. Test cake with a toothpick to ensure it’s done. Allow to cool completely.

1 C. shortening
1/2 t. salt
1 1/2 t. clear vanilla extract
1/4 t. almond extract
1/2 C. water
2 boxes 10X sugar, sifted

Mix ingredients, but only use one box of powdered sugar. Mix for 5 minutes with an electric mixer. Add the other box of powdered sugar and mix another 5 minutes, adding extra water by teaspoon until you achieve the consistency of icing you desire. Frost the cooled cake. Refrigerate.



Posted by on July 1, 2016 in Recipe, wedding, Writing


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While some of us have barely tasted spring, summer is just around the corner, and with it comes fresh vegetables.

I live in southeast Georgia–where it’s hot ten months of the year–and I’m always on the lookout for recipes with fresh veggies. If you’d like to perk up your standard summer vegetables, consider pickling them!

Pickled veggies are so refreshing, and perfectly compliment fish or grilled chicken. The only downfall? Pickled veggies need to be refrigerated for three days, to soak up all the wonderful flavor. Also, the veggies must be fresh. You can’t use frozen.

Think it’s too labor-intensive? Think again. If you have a refrigerator, a glass jar with a lid, fresh vegetables, some vinegar, and salt, you’re set. Prefer sweet instead? No problem! Just add a teaspoon of sugar.

Like the idea? Then try some of these!

Pick two fresh veggies:

  • cucumber (cut into spears)
  • carrots (sliced thin, on an angle)
  • corn (sliced off the cob)
  • grape tomatoes (halved)
  • whole green beans
  • thinly-sliced red onion
  • sliced radishes
  • sliced summer squash
  • thinly-sliced green cabbage
  • cauliflower florets
  • red or yellow bell pepper slices
  • snow peas
  • young okra

Pick a flavor:

  • American: Dill seed, mustard seed, celery seed, and black peppercorns.
  • European: 2 cloves of smashed garlic, 2 sprigs of fresh oregano, sliced lemon peel, and black peppercorns.
  • Asian: 1/2 teaspoon of peeled, julienne-cut ginger, sliced orange peel, green onion slices.
  • *Whichever flavor you choose, a tablespoon is all you need per jar!*

Pick one:

  • Distilled white vinegar
  • apple cider vinegar
  • red or white wine vinegar

Method: Wash and slice your vegetable choices and place them in a clean, 1 lb. glass jar. Add a tablespoon of your flavor choice. Fill the jar HALF-FULL of your vinegar choice, and add one teaspoon of salt. Fill the rest of the jar with water. If you want sweet pickled vegetables, add one teaspoon of sugar. Seal the jar, shake well, and place in the refrigerator for three days. Pickled veggies will keep for two weeks.

My favorite is green beans and red onions, American-style, with white vinegar and a teaspoon of sugar! Which would be your favorite?

Jericha Kingston


Posted by on April 22, 2016 in Jericha Kingston, Recipe


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Cinnamon-Orange Muffins

Cinnamon-Orange muffins with cream cheese 3-30-16

If that photo doesn’t make you hungry, nothing will! But it’s more than just good tasting. This recipe is good for your joints. Joint pain is part of my daily life, and anything I can find to help it is golden. Or, in this case, cinnamony-brown. My rheumatologist has confirmed to me that cinnamon does, indeed, lessen inflammation in the joints. And less inflammation equates to less pain. Yay!

I used to try and drink the cinnamon in a tea with honey, but I had to struggle to get it past my gag reflex. It wasn’t worth the hassel. So then I started sprinkling the cinnamon (about a teaspoon per day) onto my morning toast. I’d slather peanut butter on top, and it worked very well. But I needed some variety. So this recipe was born.

Cinnamon-Orange Muffins

1 egg
¼ cup oil
1 can (11 oz) Mandarin Oranges with liquid
2 cups flour
1/3 cup sugar
1 Tbsp baking powder
½ teas salt
2 Tbsp cinnamon
½ cup chopped nuts

In a large mixing bowl, beat egg lightly. Drain liquid from oranges into a measuring cup. Add enough milk to measure 1 cup. (Milk will curdle – that’s good.) Add liquid, oil, and the oranges to the egg, mix well, breaking the oranges into smaller pieces. Add remaining ingredients and mix just enough to blend everything. Divide into 12 well-greased muffin cups. (Can use paper if you like.) Bake at 400 for 18 – 20 minutes, until tops spring back when touched. Remove immediately from pan and cool on a rack. Excellent with cream cheese on top!

~ Pegg Thomas

Trooper and Pegg cropped




Posted by on April 4, 2016 in Pegg Thomas, Recipe


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Foodie Friday

Are you ready for your weekend foodie fix? Since half of us are wearing snow boots and the other half are wearing galoshes, I’ve decided to delight your taste buds with both a northern and a southern specialty…clam chowder and crab pie!

Clam Chowder:

1.5 lbs. chopped, sauteed clams
2 C. bottled clam juice
2 slices bacon, chopped fine
1 small diced onion
2 T. all-purpose flour
4 large potatoes, peeled and diced
3 C. cream
1 bay leaf
1 t. thyme
salt and pepper

Saute chopped clams in a pan sprayed with non-stick spray. Set aside. In a large pot, fry the chopped bacon on medium-low heat. Add the onion and stir until cooked. Add the flour and stir for another 2-3 minutes. Whisk in the clam juice and simmer. It should resemble a gravy consistency. If it’s too thick, you can thin it with more clam juice. Add the potatoes and simmer until cooked. Add the cream, clams, and bay leaf. Stir. Simmer on low for 5 minutes, stirring frequently as not to scorch the cream in the pot. Add thyme, salt, and pepper. Stir. Turn off and remove pot from burner. Cover the pot and let rest for 10 minutes. Serve with crackers.

Crab pie:

2 nine-inch pie crusts, baked for five minutes
1 lb. canned crab meat
4 eggs
2 T. all-purpose flour, sifted
1 C sour cream
1 C. milk
8 oz. grated Gruyere cheese
8 oz. grated cheddar
1 T. minced onion
1 T. minced green bell pepper
2 T. minced red bell pepper

Bake the pie shells for 5 minutes and allow them to cool. In a medium bowl, beat eggs. Mix in milk and sour cream. Mix in flour. Gently STIR in rest of ingredients, mixing well. Try not to break up the crab. Evenly distribute crab mixture into pie shells. Bake at 350* for 45-50 minutes or until toothpick inserted into middle of pie is clean.


~ Jericha Kingston


Posted by on February 26, 2016 in Jericha Kingston, Recipe


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Pull Up to the Table!

While the wind howls and the hearthfire burns, The Quid Pro Quills are always thinking of ways to build you up in your faith, family, and frame. Today we’re featuring another recipe that will drive away the cold! Toast your crusty bread or panini, grab a spoon, and pull up to the table!

Corn Chowder:
corn chowderIngredients:
1 T. butter
2 cloves garlic, minced
2 strips of raw bacon
1/2 sweet onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cups whole kernel corn, drained
1 bay leaf
32 oz. chicken broth
2 C heavy cream
2 red-skinned potatoes, diced
1/4 red bell pepper, chopped
salt and pepper
1 teaspoon fresh thyme leaves

In a large saucepan, melt the butter over medium heat. Add the bacon strip and fry until half-cooked. Add the onion and garlic. Sauté together until the onion is soft. Add carrot and celery and cook 5 more minutes.

Add the chicken broth, cream, and bay leaf. Bring to a boil, then reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. **Make sure the heat is as low as can be and still maintain a gentle simmer (on my stove I used the “warm” setting) to prevent scalding the cream.

Discard the bay leaf (and the bacon strip if you must). Raise the heat to medium-low, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, and bring to a simmer. Reduce your heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender. Add the corn kernels and the thyme. Bring to a boil, then simmer on low for 5 minutes.


Posted by on February 12, 2016 in Jericha Kingston, Recipe, Uncategorized


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