Cat Creek

11/03/2026

🎄 Old-Fashioned Southern Divinity Candy 🎄

There’s just something about homemade divinity that brings back Christmas memories! That fluffy white candy with pecans was a staple on Christmas candy trays for generations.

And Lord help you if you tried making it on a rainy day! 😂

Ingredients:

* 2½ cups granulated sugar
* ½ cup light corn syrup
* ½ cup water
* 2 large egg whites, room temperature
* ¼ teaspoon salt
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

Directions:

1. Line two baking sheets with parchment or wax paper.
2. In a heavy saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves.
3. Bring to a boil. Stop stirring and cook until a candy thermometer reads 260°F (hard-ball stage).
4. When the syrup reaches about 240°F, begin beating the egg whites and salt in a large, clean mixing bowl until stiff peaks form.
5. With the mixer running on medium-high speed, very slowly pour the hot syrup into the beaten egg whites in a thin, steady stream. Be careful because that syrup is extremely hot!
6. Add vanilla and continue beating until the candy becomes thick, fluffy, and starts holding its shape. This may take 5–10 minutes or longer, depending on your mixer.
7. Quickly fold in the chopped pecans.
8. Drop spoonfuls onto prepared paper using two spoons. Work quickly because divinity begins setting fast!
9. Let the candy sit at room temperature until firm, usually 1–2 hours.

A Little Tip From Cat Creek ❤️

Divinity is best made on a dry day. High humidity can keep it from setting properly. And don’t rush the beating! You want it thick enough to hold its shape when dropped from a spoon.

Store in an airtight container at room temperature once completely set.

I can remember when Christmas candy wasn’t something you just picked up at the store. Folks spent hours in the kitchen making divinity, fudge, peanut butter balls, and all kinds of homemade goodies.

And somehow, those little tins of homemade candy were better than anything money could buy!

11/02/2026

🌽🍂 Southern Corn Casserole – A Thanksgiving Favorite!

If you’re looking for an easy Thanksgiving side dish that everybody will love, this old-fashioned corn casserole is hard to beat! It’s buttery, creamy, a little sweet, and golden brown on top. Best of all, it only takes a few minutes to put together!

Ingredients:

* 1 box (8.5 oz) Jiffy Corn Muffin Mix
* 1 can (15 oz) whole kernel corn, drained
* 1 can (14.75 oz) cream-style corn
* 1 cup sour cream
* ½ cup butter, melted
* 2 large eggs
* 2 tablespoons sugar (optional, if you like it a little sweeter)

Instructions:

1. Preheat your oven to 350°F. Grease an 8×8-inch or 9×9-inch baking dish.
2. In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs.
3. Stir in the Jiffy Corn Muffin Mix and sugar, if using. Mix just until everything is combined.
4. Pour the mixture into your prepared baking dish and spread evenly.
5. Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set.
6. Let it rest for 5–10 minutes before serving.

🍁 Cat Creek Kitchen Tip: You can mix this casserole up the night before Thanksgiving and refrigerate it covered. Give it a gentle stir before baking, and allow a little extra baking time if it’s cold from the refrigerator.

This is one of those simple Southern dishes that goes perfectly with turkey, dressing, green beans, and all the Thanksgiving fixings!

❤️ Cat Creek

11/02/2026

Here’s how to make it!

Ingredients:

* 1 cup butter, softened
* 1 cup packed brown sugar
* 4 large eggs
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 teaspoon cinnamon
* ½ teaspoon nutmeg
* ½ teaspoon ground cloves
* ½ cup orange juice
* 1 teaspoon vanilla extract
* 2 cups chopped candied mixed fruit
* 1 cup red and green candied cherries, halved
* 1 cup golden raisins
* 1 cup dark raisins
* 1½ cups chopped pecans
* ½ cup chopped walnuts
* 2 tablespoons flour, for coating the fruit and nuts

Directions:

1. Preheat your oven to 300°F. Grease a 9-inch tube pan and line it with parchment paper.
2. Cream the butter and brown sugar together until nice and fluffy.
3. Beat in the eggs one at a time, then add the vanilla.
4. In another bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Add the flour mixture to the butter mixture a little at a time, alternating with the orange juice.
6. Toss your candied fruit, cherries, raisins, and nuts with 2 tablespoons of flour. This helps keep everything from sinking to the bottom.
7. Fold the fruit and nuts into the batter. It’s going to be thick, and that’s just how it should be!
8. Spoon into your prepared pan and smooth out the top.
9. Bake for about 2 to 2½ hours. Start checking at 2 hours. If the top gets too brown, loosely cover it with foil. A skewer should come out without wet batter.
10. Let the cake cool completely before removing it from the pan.
11. Wrap it up good and refrigerate it for a couple of days before cutting. Trust me, those flavors just get better!

❤️ A Little Tip From Cat Creek:

Brush the cooled cake with a little orange juice before wrapping it. It helps keep it moist and gives it a little extra flavor.

11/01/2026

How are your leaves? Have they turned into beautiful colors yet?

11/01/2026

🍁 Southern Sweet Potato Casserole with Pecan Topping 🍁

There’s just something about a good old-fashioned sweet potato casserole on the Thanksgiving table! Creamy, buttery sweet potatoes topped with a sweet, crunchy pecan topping. This is one of those dishes that tastes just as good as dessert! 🧡

Ingredients:

* 4–5 medium sweet potatoes (about 3 cups mashed)
* ½ cup brown sugar
* ½ cup butter, softened
* 2 large eggs
* ½ cup milk
* 1 teaspoon vanilla extract
* ½ teaspoon salt

Pecan Topping:

* 1 cup brown sugar
* ½ cup all-purpose flour
* ½ cup butter, melted
* 1 cup chopped pecans

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Peel, cube, and boil sweet potatoes until fork-tender. Drain well and mash until smooth.
3. In a large bowl, combine mashed sweet potatoes, brown sugar, softened butter, eggs, milk, vanilla, and salt. Mix until creamy.
4. Spread the sweet potato mixture evenly into the prepared baking dish.
5. In a separate bowl, combine brown sugar, flour, and melted butter. Stir in chopped pecans.
6. Sprinkle the pecan topping evenly over the sweet potatoes.
7. Bake uncovered for 30–35 minutes, or until the topping is golden brown and the casserole is set.
8. Let rest for 5–10 minutes before serving.

Cat Creek Kitchen Tip: You can prepare the sweet potato filling the day before Thanksgiving and refrigerate it. Add the pecan topping just before baking. If baking straight from the refrigerator, allow a little extra baking time.

🍂 A Southern Thanksgiving favorite that’s always worth making room for on the table!

10/31/2026

10/30/2026

We sure did!

10/29/2026

I loved these!

10/29/2026

Monster Cookies
Ingredients
½ cup butter, softened
¾ cup brown sugar
¼ cup granulated sugar
2 large eggs
¾ cup creamy peanut butter
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups old-fashioned oats
1 cup Halloween-colored M&M's
½ cup chocolate chips
Candy eyeballs for decorating
Instructions
Preheat oven to 350°F. Grease or line a 9 × 13-inch baking dish with parchment paper.
Cream butter, brown sugar, and granulated sugar until fluffy.
Beat in eggs, peanut butter, and vanilla.
Stir in flour, baking soda, and salt.
Fold in oats, M&M's, and chocolate chips.
Press dough evenly into the prepared pan.
Sprinkle a few extra candies over the top.
Bake 25–30 minutes, until the edges are golden and the center is set.
While still warm, gently press candy eyeballs into the tops.
Cool completely before cutting into squares.
Cat Creek tip: Don't overbake these! They're best when the centers stay soft and chewy.

10/27/2026

Hog in a Quilt

An old-fashioned Southern comfort food recipe!
Think pigs in a blanket, but heartier! Smoked sausage wrapped in soft, golden biscuit dough and baked until buttery and delicious.
Ingredients
1 pound smoked sausage or kielbasa
2 cups self-rising flour
½ cup cold butter, cubed
¾ cup whole buttermilk
2 tablespoons melted butter
1 tablespoon honey (optional)
Instructions
Preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper.
Cut smoked sausage into 3-inch pieces.
In a mixing bowl, cut cold butter into the self-rising flour until the mixture resembles coarse crumbs.
Slowly stir in buttermilk until a soft dough forms.
Turn dough onto a lightly floured surface and gently pat into a rectangle about ¼ inch thick.
Cut dough into strips wide enough to wrap around each sausage piece.
Wrap each sausage with dough, placing seam-side down on the baking sheet.
Brush with melted butter.
Bake for 18–22 minutes, or until the biscuit dough is golden brown and cooked through.
If desired, mix honey with a little melted butter and brush over the tops while warm.
Serving suggestion: Serve with spicy brown mustard, homemade honey mustard, or pepper jelly.
Southern tip: A cast-iron skillet gives these a wonderful golden, buttery bottom!