Author name: Angela Matlock

I have to say, this Dangerous Waters Island Punch drink recipe has been one of my favorite colorful drinks to make. Surprisingly, I like this drink over the famous lemon drop martini. The first time I tried it, I was just looking for something tropical that wasn’t too hard to put together. It’s famous for […]

This easy to make stalekracker gumbo recipe is Louisiana in a pot – smoky, spicy, and packed with flavor you can smell before it even hits the table. It blew up online thanks to Stalekracker’s no-nonsense Cajun style, showing you don’t need fancy tricks to cook like a pro. I fell in love with it

Costco cabbage coleslaw is that creamy, crunchy salad mix that’s already done most of the work for you. It’s famous for being a fast side dish that tastes fresh—even though it comes straight from a bag. I started making it at home with my own twist, and honestly, it turned out better than I expected.

This week I decided to recreate some of Stalekracker’s recipes, and today I’m makin’ his Stalekracker crawfish boil recipe. After successfully bringing his jambalaya and pastalaya to life in my kitchen, this crawfish boil was next on my list—and it’s worth every minute. What makes it stand out is that spicy Cajun kick from the

Stalekracker Pastalaya is like if jambalaya and creamy Cajun pasta had a bold, spicy baby—and y’all, it slaps. It’s smoky, rich, and full of deep Louisiana flavor thanks to juicy chicken thighs, andouille sausage, bold seasonings, and pasta that soaks it all up in one pot. This Cajun Two Step pastalaya dish blew up online

If you’ve ever seen that big Cajun dude hollerin’ “put it on a cracker, dude!” while stirrin’ a giant pot of meat, you already know what this stalekracker jambalaya recipe is about. It ain’t your average rice dish — it’s smoky, meaty, creamy, and feeds a crowd like nothing else. I got hooked after seeing

Picked green beans but didn’t have quite enough to can, so I tossed ’em in the fridge. Monday rolled around, picked more, snapped ’em that night while catching up on laundry and let ’em chill in the fridge again. Tuesday morning, I canned them—without a pressure cooker. Yep, old-school water bath. You can totally do

Little Caesars dough used to hit different. Back before they started changing things. The bottom had that soft chew with a little grit, the top puffed just enough, and it actually tasted like something — not just cheap white bread under sauce. I’ve missed that crust for years. I started working on this copycat pizza