Nana's Homemade Peanut Buttercups

Homecroft, IN (April 13, 2025) - When Nana made these heavenly treats, they were always everyone's favorite. Growing up, we spent a lot of time at Nana's house on the Southside of Indianapolis and we always asked her to make these for us.

Several days ago, while getting stuff prepared for supper, I ran across Nana's recipe and made some for my self and it was so easy. I love this recipe and that you don’t need to bake them, all you need to do is to place them inside the fridge until set.

Nana's peanut buttercups have the same creamy, sweet peanut butter layer and melty chocolate coating you love without all the extra oils or preservatives you get in store-bought candy. Making candy with Nana always tasted so much better, plus you get to control the ingredients. 

 Ingredients: 

•  1 cup butter, melted 
•  2 cup graham crackers, crushed 
•  2 cups confectioner’s sugar 
•  1 cup peanut butter 
•  1 1/2 cups semi-sweet chocolate chips 
•  4 Tablespoon peanut butter 

 Directions: 

1. Apply cooking spray or line with paper liners muffin tins. 
2. In a medium mixing bowl, add 1 cup of peanut butter, confectioners’ sugar, butter, and graham crackers. Beat until well mixed and creamy. 
3. Transfer 1 1/2 tablespoons of the mixture into the prepared muffin tins. 
4. Press them lightly in each muffin tin. Place 4 tablespoons of peanut butter and chocolate chips in a microwavable bowl. 
5. Place the bowl inside the microwave and turn the setting to medium. Allow the mixture to melt completely. 
6. Spoon the mixture and drop them on top of each filled muffin tins. Place inside the fridge to chill and set. 
7. Serve and enjoy! 

SOURCE: Nana

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White Castle Stuffing Recipe

Beech Grove, IN (November 21, 2020) - If you're still in search of one final dish that will really take your meal to the next level, consider White Castle's burger-stuffed turkey recipe.

To celebrate the biggest food holiday of the year, the chain famous for it's little burgers recently re-released its stuffing recipe and it's a pretty fun take on the traditional dish. 

The White Castle's original burger stuffing recipe actually dates all the way back to 1991 when, as the story goes, a White Castle team member used a sack of burgers to beef up her grandmother’s stuffing recipe.

“As a family-owned business, we’re happy to have the Original Slider and the Turkey Stuffing recipe a Thanksgiving staple for so many families across the country" Jamie Richardson, vice president of White Castle, said in a statement.

If you like burgers, this recipe might just be a big home run since you can use it to stuff your bird or bake it off in a casserole dish.

Ingredients:

• 10-12 White Castle Sliders without pickles 
• 1 ½ cups diced celery 
• 1 ¼ teaspoons ground thyme 
• 1 ½ teaspoons ground sage 
• ¾ teaspoons coarse ground black pepper 
• ¼ cup chicken broth or 1 cup for casserole version

Directions:

1. In a large mixing bowl, tear the sliders into pieces and add the celery, thyme, sage, and black pepper.
2.  Add ¼ cup chicken broth and toss well. Stuff the ingredients into the cavity of the turkey before roasting and then simply cook the turkey for several hours, based on the size of your bird. 
3. Or, place into casserole dish; add an additional ¾ cup of chicken broth, toss, and bake at 350 degrees for 35 minutes. The recipe makes about 9 cups of stuffing (enough for a 10-12 pound turkey). 
4. Note: Allow one slider for each pound of turkey, which will be the equivalent of ¾ cup of stuffing per pound.

While the recipe is pretty out there, it’s not that weird. Those soft, doughy slider buns are a great stand in for any type of bread and a lot of people add sausage or bacon to their stuffing ... so why not beef?

Since some variation of the recipe has been around for over 25 years now, plenty on social media have shared their (mixed) results and reactions.

SOURCE: White Castle

Homecroft Hummingbird Cake

Homecroft, IN (October 19, 2020) - If you’ve never tried Homecroft Hummingbird cake before and are a fan of anything with bananas, this is a cake you need to try. Nana told all us kids this cake got its name because every bite makes you hum with delight.

Whenever Nana would make this cake, everyone fell in love along with it. It would make a great cake for a special occasion, especially Thanksgiving, which is coming up. 

Ingredients:

• 2 box Duncan Hines yellow cake mixes 
• 6 eggs 
• Water for mixing cake mixes, go by directions on boxes use melted butter for cake mixes instead of oil, for amount go by directions on box 
• 1 can(s) crushed pineapple, 20 oz., drained 
• 3 bananas, cut and smashed 
• 1 1/2 tsp cinnamon 
• 2 Tbsp vanilla extract 
• 1 c chopped pecans 
• 1 dash(es) salt

Cream Cheese Frosting:

• 1 pkg cream cheese softened, 8 oz. 
• 1 pkg confectioners’ sugar, 16 oz. 
• 1 stick salted butter, softened 
• 1-2 Tbsp milk 
• 1/2 Tbsp vanilla extract

Directions:

1. Heat oven to 350 and grease a large square cake pan (like 12×18). If you do not have a 12×18 pan, a 9×13 will work. Just cut all the ingredients in half.

2. First, mix cake mixes according to directions on the boxes except use melted butter in place of oil. Also, add vanilla extract.

3. Next add pineapple, smashed bananas, cinnamon, salt, and pecans.

4. Mix all this together well.

5. Pour into pan and cook for 25 to 30 min or until toothpick is inserted and comes out clean. Let cool and ice with cream cheese frosting.

6. For frosting, add cream cheese to mixing bowl. Add butter, confectioners sugar, and vanilla. Mix well.

7. Add milk, a little a the time, to get the consistency you want it to be.

8. Then frost cake after it cools and enjoy.

SOURCE: Nana

Beech Grove Butterscotch Lush

Beech Grove, IN (October 17, 2020) - Nana loved deserts and her Beech Grove Butterscotch Lush recipe is a rich and refreshing dessert recipe that is delicious any time of the year. It especially works well during the winter holiday season. Serve this recipe at your next dinner party or birthday party. 

Beech Grove Butterscotch Lush is a 4-layer dessert of graham cracker crust, cream cheese, pudding, and whipped cream. Topped with butterscotch and chocolate shavings.

Ingredients:

Graham Cracker Crust:

1.5 cup graham crackers, crushed 1 stick butter (1/2 cup), melted 1/2 cup sugar

Cream Cheese Layer ~

1 package (8 oz) cream cheese, softened 2 cups heavy cream 1/4 cup sugar

Pudding Layer ~

2.5 cups milk 

2 small packages butterscotch instant pudding 

Whipped Cream Layer ~

1 cup heavy cream 3 Tbs powdered sugar

Toppings (optional) ~

Butterscotch ice cream topping 

Chocolate bar, shaved 

Directions: 

Graham Cracker Crust ~ Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.

Cream Cheese Layer ~

Use a hand mixer to beat cream cheese and sugar until fluffy. Add in 2 cups heavy cream and beat until stiff peaks form. Layer over cooled graham cracker crust.

Pudding Layer ~

Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer. Spread over cream cheese layer.

Whipped Cream Layer ~

Beat heavy cream and powdered sugar, until it forms soft peaks. Spread over pudding layer. Chill 4 hours in the refrigerator, or until set.

Toppings (optional) ~

Drizzle warmed butterscotch topping across the top. Sprinkle with shaved chocolate pieces.

SOURCE: Nana

Southport Salisbury Steak

Southport, IN (September 25, 2020) - Served with mashed potatoes and gravy, there's nothing that says comfort food and home cooking like Nana's delicious Southport Salisbury Steak. We suggest a nice serving of southern style green beans on the side.

We have listed all the ingredients and steps for you to follow. Feel free to add more ingredients though if you feel that you can make this even better.

Prep time: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 4 | Yield: 4 servings

Ingredients:

• 1-pound lean ground beef 
• ⅓ cup dry bread crumbs 
• ¼ cup chopped onions 
• 1 egg, beaten 
• 1 teaspoon salt 
• ¼ teaspoon ground black pepper 
• 2 cups beef broth 
• 1 large onion, thinly sliced 
• 1 cup sliced mushrooms 
• 3 tablespoons cornstarch 
• 3 tablespoons water

Directions:


Step 1: In a medium mixing bowl, add in the ground beef, chopped onion, bread crumbs, egg, salt, and pepper. Stir until well mixed.
Step 2: Make 4 patties, 3/4-inch thick out of the mixture.
Step 3: Place a large skillet on the stove and turn the heat to medium.
Step 4: Pan-fry the burger patties for 10 minutes on both sides or until the color turns brown.
Step 5: Add in the broth, mushrooms, and onion. Allow it to boil and reduce the heat to low. Simmer for 10 minutes or until the patties are cooked through.
Step 6: Place the cooked patties on a clean plate. Let it sit at room temperature to cool.
Step 7: Allow the onion mix to boil.
Step 8: In a small bowl, add in the cornstarch and water. Stir until well mixed then pour the mixture into the onion mixture.
Step 9: Cook for 1 minute or until the sauce becomes thick.
Step 10: Spread the sauce over the patties.
Step 11: Serve and enjoy..

SOURCE: Nana

Greenwood Green Beans, Ham and Potatoes

Greenwood, IN (September 24, 2020) - Green beans and potatoes and ham is one of my favorite all time dishes. I remember when Nana cooked fresh green beans and potatoes straight from the garden seasoned with a ham hock and all us kids could not get enough, they were just that good.

Slow cooked Green Beans, Ham and Potatoes  

This simple recipe is perfect for a great weeknight or anytime family dinner. Slow cookers are the answer to busy evenings, and this easy dish assembles in just minutes. Onions, green beans and ham combine together in the slow cooker with just enough water to cover—three to four hours later, dinner is ready, and because it was all cooked in one pot, cleanup is a snap as well.

Ingredients

• 2 pounds fresh green beans, rinsed and trimmed
• 1 large onion, chopped
• 3 ham hocks
• 1 1/2 pounds new potatoes, quartered
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoning salt
• 1 tablespoon chicken bouillon granules
• Ground black pepper to taste

Directions

1. Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
2. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
3. To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

SOURCE: Nana

Beech Grove Butterscotch Brownies

Beech Grove, IN (September 18, 2020) - Made with butter and brown sugar, this recipe is sure to satisfy your sweet tooth. Whenever Nana made these brownies they were gone in no time. We have listed all the steps so you just need to follow them. 

Feel free to add more ingredients if you feel that this recipe can do better. Enjoy!

Ingredients: 

• 1 cup butter, melted 
• 2 cups packed light brown sugar 
• 3 large eggs eggs 2 teaspoons vanilla extract 
• 2 cups all-purpose flour 
• ½ teaspoon salt 
• 1 ½ teaspoons baking powder 
• 1 cup chopped walnuts 

Coffee Frosting (Optional) 

2 teaspoons instant coffee granules 

2 tablespoons water 

½ cup butter softened 

3 cups sifted confectioners’ sugar

Directions:

Step 1: Prepare the oven and preheat to 180 degrees C or 350 degrees F. 

Step 2: Apply cooking spray in a 11x7x2-inch baking pan. 

Step 3: Place a large saucepan on the stove and turn the heat to medium. Add in the butter and allow it to melt. Add in 2 cups of brown sugar and stir until well mixed and dissolved completely. Remove from the heat and let it cool at room temperature. Add in the vanilla and eggs. Beat until well blended. 

Step 4: In a small mixing bowl, sift baking powder, flour, and salt. 

Step 5: Transfer the dry mixture into the wet ingredients. Stir until well mixed then toss in the walnuts and stir.
Step 6: Transfer the batter into the greased pan. 

Step 7: Place inside the preheated oven and bake for 30 to 35 minutes or until cooked through. 

Step 8: Remove from the pan and let it sit on a wire rack to cool at room temperature. 

Step 9: Make the Frosting: In a medium mixing bowl, add in coffee and pour in water. Stir until coffee is dissolved completely. 

Step 10: In another small bowl, add in the confectioners’ sugar and butter. Whisk until well mixed. 

Step 11: Transfer the butter mixture into the dissolved coffee. Stir until well mixed. 

Step 12: Spread the mixture on top of the brownies.
Step 13: Serve and enjoy!

SOURCE: Nana

Southport Sausage Gravy

Southport, IN (September 8, 2020) - This is a really easy and super delicious recipe for sausage gravy from Nana that will have your family begging you to make this again and again. This recipe makes a hearty breakfast that is perfect any time of the year or any day of the week. Serve with hot biscuits or even eggs to round-out a filling lunch.

The trick to a great Southport Sausage Gravy is to really brown the sausage in a skillet until it has a deep brown caramelization on the outside. Not only will the sausage taste better, the drippings will have also have a deeper, tastier flavor to impart in the roux

Ingredients 

• 1-pound breakfast sausage, hot or mild 
• 1/3 cup all-purpose flour 
• 3 to 4 cups whole milk, more to taste 
• 1/2 teaspoon seasoned salt 
• 2 teaspoons freshly ground black pepper, more to taste 
• 12 cooked biscuits, warmed, for serving

Preparation 

With your finger tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently until it thickens (this may take a good 10 to 12 minutes). Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately. This recipe can be easily doubled to serve 24.

Source: Nana

Homecroft Hamburger Soup

Homecroft, IN (July 24, 2020) - Nana always loved having family and friends over and nobody ever left her house hungry.  Nana's Homecroft Hamburger Soup was always a big hit and is so easy to make. Loaded with ground beef and vegetables, and the perfect comforting soup recipe for a weeknight dinner.

Nothing better than a bowl of warm and hearty soup made with simple ingredients you have on hand in your fridge and pantry. If you’re lucky enough to have leftovers, this soup is great reheated for lunches all week but even better, it freezes perfectly.

Ingredients

• 1 pound lean ground beef
• 1 cup chopped carrots
• 1 cup potatoes peeled and diced
• 1 cup chopped celery
• 1 cup chopped onion
• 6 cubes beef bouillon
• 5 cups of water
• 1 (8 ounces) can tomato sauce
• 1 (16 ounces) can diced tomatoes
• 1 teaspoon salt
• 1 (10 ounces) package frozen corn kernels
• 1 teaspoon dried basil 3 tablespoons ketchup

Directions
In a medium skillet, brown hamburger over medium heat. Drain off fat.
Combine beef, carrots, celery, onions, potatoes, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stockpot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

SOURCE: Nana

Bodacious Bourbon Bread Pudding

Southport, IN (June 15, 2020) BGI - Most everyone knew Nana liked taking a nip or two of good bourbon whiskey on special occasions. When asked, she would make this for pot luck dinners and it was always a huge hit. But no worries with this recipe, as the alcohol burns off during the cooking phase.

Ingredients 

• 1 loaf french bread 
• 1 quart milk 
• 3 eggs 
• 1 1/2 cup sugar 
• 1 Ocean Spray craisins 
• 2 Tablespoons vanilla 
• 3 Tablespoons butter

Bourbon Sauce

• 1 stick of real butter 
• 1 cup of sugar 
• 1 egg, beaten 
• 3 Tablespoons bourbon whiskey

Directions

Tear bread in pieces and soak in milk for at least one hour. Beat eggs with sugar and vanilla. Add to bread mixture. Stir in raisins.

Melt 3 Tablespoons butter in oblong baking dish. Pour pudding into dish and bake at 350 degrees for 1 hour. Let cool then cut into serving cubes and place in bowls. Top with Bourbon Sauce.

Bourbon Sauce: In a saucepan, mix 1 Cup Sugar, 1 Stick Butter, 1 egg beaten and 3 Tablespoons Bourbon. Cook on low heat until sugar has dissolved stirring constantly.

Quick Tip: This pudding is even better if the bread you use is a tad stale.

SOURCE: Nana

Beech Grove Buttermilk Pie

Beech Grove, IN (May 20, 2020) BGI - You don’t have to like buttermilk to like this great tasting custard like dessert. Beech Grove Buttermilk pie is great any time and so easy to make. You can’t go wrong with Nana's pie and she has never served it to anyone who didn’t like it.

This pie is wonderful for any occasion or event and you won’t bring any home. It keeps for several days in the refrigerator and is wonderful with coffee as a dessert or with milk for a snack.

How To Make Beech Grove Buttermilk Pie

Ingredients

• 1 3/4 cup sugar 
• 1 stick unsalted butter (1/2 cup) room temp. 
• 3 large eggs 
• 1/4 tsp. vanilla extract 
• A pinch of salt 
• 3 tablespoons all purpose flour 
• 1 cup buttermilk 
• 1 9″ pie shell, unbaked

Instructions

Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined. Place the pie shell on a baking sheet lined with foil (catches any overflow).

Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge.

SOURCE: Nana

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Hoosier Sausage and Potatoes

Beech Grove, IN (May 19, 2020) BGI - As the days and nights are starting to get warmer, some of us will be craving a quick, comforting weeknight meal. This Hoosier Sausage and Potato recipe fits the bill perfectly.

You could also serve this for breakfast with a side of eggs and a hot cup of coffee on a lazy weekend morning.

A delicious and easy meal 

How to Make Hoosier Sausage and Potatoes:

Ingredients

• 1.5 lbs. smoked pork sausage, sliced 
• 1 large onion, sliced 
• 2.5 lbs. medium russet potatoes, peeled and chopped 
• 1 10 oz. can cream of mushroom soup 
• ¾ tsp. creole seasoning

Instructions

• Spray slow cooker with cooking spray unless you use a liner*
• Place all ingredients in slow cooker. Stir.
• Cook on low for 7 to 8 hours.

*Use a slow cooker liner for easy clean up. You can find these with the plastic storage bags in the grocery store.

SOURCE: Nana

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White Castle Reveals Its Burger Casserole Recipe

Beech Grove, Indiana (May 5, 2020) - In honor of National Hamburger Month, the tiny burger specialist has released its simple to make Burger Casserole recipe.

Pictured: Hawaiian Castle Bake

White Castle burgers have long been heralded for their ability to be turned into a solid stuffing, but the brand wants people to know that your culinary creations don’t have to stop there.

So, if you are craving a meal that’s fun and unique, bring your cooking skills to the table with this recipe tutorial from White Castle’s culinary creative leader. Chef Phillip will help turn your White Castle Sliders into a tasty CASTLErole for lunch or dinner that everyone can enjoy.

If you want to see Chef Philip in action, White Castle says it'll be putting videos of him preparing these recipes up on its YouTube channel over the next few months. The White Castle Casserole Recipe below is already live to get you started.




SOURCE: White Castle

Recipe: BBQ Bacon Wrapped Volcano Potatoes

In Your Kitchen, Southport, IN (April 15, 2020) - One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate. These little tasty potatoes are packed with everything you dream of.

All topped with an incredible sour cream sauce that I have since been using to top everything from regular ole baked potatoes to enchiladas.

Ingredients

For the potatoes

• 6 medium red potatoes rinsed
• Olive oil
• Kosher salt freshly ground black pepper
• 6 slices bacon half cooked (I just toss them in the microwave for a few minutes, but you can also partially cook them when you cook the other 2 slices below)
• 2 slices bacon cooked, crumbled
• 1-2 jalapenos seeded, diced
• 3/4 cup shredded extra sharp cheddar cheese
• 1/2-1 cup barbecue sauce
• Sliced green onions for garnish

For the sour cream topping 

• 1 cup sour cream
• Hot sauce to taste
• 1 teaspoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Kosher salt and freshly ground black pepper

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