Mamaw Gail

Mamaw Gail Y'all Hungry? inquiries: [email protected]
P.O. BOX 276 Myra, KY 41549
(2)

12/24/2025

It’s the most wonderful time of the year 🎄❤️

Christmas has always been one of my favorite times. During the Christmas season, we’re usually in the kitchen making Christmas candy. When Christmas Eve comes, all the kids pile up in the kitchen to open their gifts, while the adults open theirs in the living room. We always have hot dogs and a whole lot of laughter.

On Christmas Day, we sit down for Christmas dinner and play games together, and that’s what makes it so special to me 🤍

I’d love to hear what y’all’s Christmas traditions are.

I want to wish all my GRANfans a very Merry Christmas and a Happy New Year 🎄✨

12/22/2025

My Peanut Butter Balls 🥜

Ingredients:

Chocolate Coatings
• 11.5 oz chocolate chips
• 20 oz chocolate almond bark (you will have some left over)
• 1 tablespoon Crisco

Peanut Butter Filling:
• 2 lb bag confectioners’ sugar
• 16 oz jar peanut butter (any brand)
• 3 sticks butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. Melt the Chocolate
Set up a double boiler by placing a small pot inside a larger pot of water. Be careful not to let any water get into the small pot.
Add the chocolate chips and almond bark to the small pot.
Bring the water to a boil, then reduce heat to keep the chocolate melted. Stir often.
Once fully melted, stir in 1 tablespoon of Crisco to thin the chocolate for dipping.
2. Make the Peanut Butter Mixture
In a large bowl, combine the confectioners’ sugar, peanut butter, melted butter, and vanilla.
Stir well. The mixture will seem thin at first but will thicken as you keep mixing.
When it becomes very thick and won’t thicken anymore, it’s ready.
3. Roll the Balls
Line cookie sheets with aluminum foil.
Roll the mixture into balls (any size you like) and place them on the sheets.
Freeze for 20–45 minutes.
4. Dip in Chocolate
Insert toothpicks into the frozen peanut butter balls.
Dip each ball into the melted chocolate, shaking off excess.
Place back on the foil-lined sheets.
5. Set & Store
Return to the freezer until the chocolate sets.
Once set, they’re ready to eat.
Store refrigerated.

Y’all Hungry?

12/16/2025

My Macaroni Salad 🥗

Perfect for Christmas dinners, family get-togethers, or anytime you’ve got folks coming over.

Ingredients:
• 16 oz elbow macaroni
• 10 large eggs
• 1 medium onion, chopped
• 1 small green pepper, chopped
• Mustard (to taste)
• Mayonnaise (to taste)
• Salt (to taste)
• Pepper (to taste)

Instructions:
1. Cook the macaroni: Boil water, add macaroni, and cook until tender. Drain and rinse with cold water to prevent sticking.
2. Boil the eggs: Place eggs in boiling water and cook for 10 minutes. Peel and chop them once cooled.
3. Mix it up: In a large bowl, combine macaroni, chopped eggs, onion, and green pepper.
4. Season: Add salt, pepper, mustard, and mayonnaise a little at a time, tasting as you go. Adjust to your preference.
5. Stir and serve: Mix everything thoroughly. Chill before serving if desired.

12/12/2025

My Mom’s Raisin Pie 🥧

Ingredients
• 1 (12 oz) box raisins
• 2 cups water
• ½ cup sugar
• 2 tbsp self-rising flour
• 1 frozen pie shell (bottom), thawed
• 1 frozen pie crust (top), thawed

Instructions
1. Pour raisins into a pot and add the 2 cups of water.
2. Turn the stove to medium-high heat.
3. Add the ½ cup sugar and stir everything together.
4. Bring to a boil, stirring constantly so it doesn’t burn.
5. Boil for 15–20 minutes, stirring frequently.
6. Add the flour one tablespoon at a time, stirring well after each addition.
7. Continue cooking until the mixture thickens.
8. Remove from heat and let the filling cool completely.
9. Once cooled, pour the raisin mixture into the thawed frozen pie shell and spread it out.
10. Lay the thawed frozen top crust over the filling, pinch the edges to seal, and cut a few small slits in the top crust to vent.
11. Set the pie on a cookie sheet to keep it sturdy and catch drips.
12. Bake at 350°F for 45 minutes to 1 hour, until the crust is golden brown.
13. Let the pie cool completely, then refrigerate for a couple of hours before serving.

12/04/2025

My Soup Bean Recipe 🫘🍽️ (repost)
Ingredients:
• 2 lbs pinto beans
• Water (to cover beans)
• 1 heaping tablespoon shortening
• Salt (to taste)
• Ham bone or any meat element (optional)
Instructions:
1. Wash the pinto beans thoroughly.
2. Place beans in a large pot and cover with water.
3. Bring to a boil for 2 minutes, then remove from heat.
4. Let the beans soak for 1 hour, then drain.
5. Transfer beans to a cooker and cover with water, filling 1 inch from the top.
6. Add salt and shortening. If using a ham bone or meat, add it now.
7. Cover and cook on high until boiling, then reduce heat to medium.
8. Simmer for 2 1/3 to 3 hours, stirring occasionally, until beans are tender.
Enjoy your soup beans - Y’all Hungry?

12/01/2025

My Easy Butterscotch Pie 🥧

Ingredients:
• 1 frozen pie shell
• 2 (3.5 oz) boxes Jell-O Cook & Serve Butterscotch Pudding & Pie Filling
• 2 egg yolks
• 12 oz can evaporated milk (must total 2 cups — top off with water if needed)
• ½ cup water
• 1 tub Cool Whip (half for filling, half for topping)

Instructions:
1. Bake the pie shell according to the box instructions and let it cool.
2. In a skillet, pour in both boxes of pudding mix.
3. Add the 2 egg yolks directly into the skillet and beat them into the dry mix.
4. Add the evaporated milk (plus water if needed to reach 2 cups total) and the extra ½ cup of water.
5. Stir very well until all lumps are gone.
6. Turn the burner to medium heat and cook while stirring constantly.
It takes about 10 minutes to thicken. Keep stirring so it doesn’t scorch or clump.
7. Once thick, remove from heat and let it cool completely, stirring occasionally.
(Quick tip: Set the skillet in a sink of cold water to speed up cooling — just don’t let water get inside.)
8. When the filling is fully cooled, stir in half a tub of Cool Whip until smooth.
9. Pour the filling into the cooled pie crust.
10. Top with the remaining Cool Whip.
11. Chill in the fridge for a few hours until set.

11/28/2025

Fix Thanksgiving dinner with us, y’all! 🦃🍽️

We’ve got a full spread going:
• 4 turkeys
• Ham
• Mashed potatoes
• Macaroni salad
• Potato salad
• Stuffing
• Corn
• Green beans
• Corn casserole
• Sweet potatoes
• Deviled eggs
• Desserts and more

From my family to yours, we hope your Thanksgiving is filled with good food, comfort, and the people who feel like home. 🍁 We’re feeling so thankful and so blessed today.

And if you wanna know how to make any of these dishes - I’ve got the recipes posted for y’all! 💛

11/24/2025

Easy Corn Casserole 🌽

Ingredients:
• 1 can cream-style corn
• 1 can whole-kernel corn, drained
• 8 oz sour cream
• 1/2 stick melted butter
• 1 (8.5 oz) box Jiffy corn muffin mix
• Optional: shredded cheese for topping

Instructions:
1. Preheat oven to 350°F.
2. Spray a 7x11 dish.
3. In a bowl, mix together the cream-style corn, drained corn, sour cream, melted butter, and Jiffy mix.
4. Pour into the prepared dish and bake for 40–45 minutes.
5. If you want cheese on top, sprinkle it over the casserole when it’s done and pop it under broil for a minute or two until melted.

11/22/2025

A lot of y’all have been asking to see my Christmas decorations, so I thought I’d show you around. 🎄✨

I’ve loved Christmas decorating for as long as I can remember - it’s always been a tradition I look forward to every year. This is a little tour of the outside and the inside, and I hope it brings y’all a smile today. ❤️

11/17/2025

My Pumpkin Pie 🥧

11/11/2025

My Aunt Callie’s Gingerbread 🎄

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New York, NY

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