I saw it on the Internet: Shrimp Toasts

Did I tell ya’ll I have a slight addiction to TikTok? I mean I think it’s a good one because it really has my creative juices flowing which means trying new recipes that happen to be delicious! This includes this Shrimp Toast recipe I saw scrolling one day and I tweaked it and recently made it for our Easter brunch and I have to tell ya’ll I was more than happy to make it again and share with ya’ll! Anything for science, HA! Let’s make it!


  • 1 loaf of French bread
  • 1 package of raw shrimp (peeled and deveined and you ca get the small ones because it really doesn’t matter for this recipe)
  • 1/2 cup of mushrooms chopped (optional)
  • 1 cup of raw spinach
  • 1 8 oz block of cream cheese, softened
  • 1 1/2 cups of shredded cheese, your choice ( I used mozzarella, Parmesan, and Mexican blend)
  • 1 whole clove of garlic
  • 1-2 cloves of garlic, minced
  • 2 tablespoons of olive oil, divided
  • 1-2 tablespoons of butter
  • Seasonings of choice (I used onion and garlic powder, cajun seasoning and ranch dry mix)
  • 1-2 tablespoons of lemon juice

Preheat oven to 450 degrees. In saucepan on medium high heat add a tablespoon of olive oil and butter and begin sautéing mushrooms and spinach until wilted. Add shrimp (and more butter if needed) and season. Once shrimp is just cooked remove from heat and set aside. Slice French bread in thick slices and add to parchment lined baking sheet. Pour over olive oil and spread and add to broiler to toast for 1-2 minutes. DO NOT LEAVE or you will burn your toast! Ask me how I know. Remove slices and take whole garlic clove and rub each slice. Set aside. Add cooled shrimp mixture to bowl with cream cheese and mix well. Add about a cup of cheeses of choice and mix again. Scoop mixture on each slice of bread and add more shredded cheese on top. Bake in over for about 10 minutes and then put in broiler for 1-2 minutes to brown (listen to me do not walk away)! Remove and let set for about 5 minutes and enjoy! I served this with all the normal brunch regulars and I also made this for an early dinner with a simple side salad.

Pro home cook tip: When seasoning food pour it in your hand first, then sprinkle. This will prevent you adding too much!

If you make this please invite me over! or at least tag me on Instagram lol.

Love, Ricki

Spin the Block Chicken (Really Marry Me Chicken…but I can’t make no promises!)

So this recipe has many names, Tuscan Chicken, Marry Me Chicken and now Spin the Block Chicken, HA! I named it this because men can be weird and I can’t make any promises if you make this that said man will propose but I DO KNOW if you make this he will keep coming back! So let’s make it!


  • 6-7 chicken thighs or 4-5 chicken breasts (I prefer thighs, it’s just better flavor and I also like it with the skin and bones, again it gives the recipe flavor)
  • 2-3 tablespoons of sun dried tomatoes
  • 1-2 tablespoons of vegetable oil
  • 1-2 tablespoons of butter
  • 1/4 cup of chopped onions
  • 2-3 cloves of garlic, minced
  • 1/4 cup white wine or chicken broth
  • 1 tablespoon of chicken base (like better than bouillon) or you can just use another 1/4 cup of chicken broth instead of adding water
  • 1/4 cup water (omit if using 1/2 cup chicken broth)
  • 1/2 cup of heavy whipping cream
  • 3-4 tablespoons of Parmesan cheese
  • 1 tablespoon of fresh basil
  • Seasonings of your choice ( I used garlic and onion powder, garlic salt, all purpose seasoning and Trader Joes 21 seasoning salute, and black pepper)


Preheat over to 375 degrees. Season chicken and then sear in butter and oil in a saucepan (preferably cast iron) on medium high heat. Once chicken is browned on both sides remove from pan and lower heat to medium – medium low. Remove excess oil from pan except for about a teaspoon. Add another tablespoon of butter, and then sauté your onions and garlic. Then add the wine or chicken broth to deglaze the pan. Add chicken base and more water if using. Then add sun dried tomatoes and heavy whipping cream and then stir for about a minute or two. Add Parmesan cheese and stir another minute. Add back in chicken (and any juices) and cover. Bake in a preheated oven for about 20-25 minutes. Once finished baking skim in excess fat (if you are using chicken thighs or skin and bones their will be fat that rises to the top) and then baste chicken with sauce. Add more cheese and fresh basil. Serve with pasta or rice or over mashed potatoes. You can also add spinach to this when adding the garlic and onions and you won’t even have to fix a vegetable!

Pro Home Cook Tip: If you are cooking for a large party or family sear your chicken in two pans. If you overcrowd the pan the chicken will not sear or brown, it will steam instead.

Pro Home Cook Tip: If cooking with dairy, make sure it’s room temperature to prevent it from curdling.

I hope you try this recipe and please tag me on Instagram @severalpeoplesmama and also follow me on TikTok @severalpeoplesmama4

Love, Ricki

Back to Basics: Seasonings

Hi Ya’ll! I know we all LOVE to scroll, watch, and drool over those amazing TikTok and Instagram food videos BUT it occurred to me recently that maybe we need to get down some kitchen and cooking basics prior to attempting these fabulous recipes! A question I’m asked often in my comments or DMs when I post my food videos is what seasonings did I use? I figured I would start this Back to Basics series by talking about basic seasonings I feel you should have in your cabinets or pantry for flavoring your food. I created the PDF below to save to your phone when you’re out shopping for groceries and I did a quick overview of what you need in a reels video on Instagram and Facebook. I hope this helps and let me know what seasonings you love to use and what else you would like me to share in the Back to Basics series!

The Powders!
My favs

Love Ricki

Hot Chocolate Bombs!

Last year the Christmas season was lit after hot chocolate bombs (HCB) went viral! I sold so many of these! They are some work but easy to make and I am sharing a tutorial here as well as a video on my Instagram and Tiktok!

Here’s what you’ll need:

Make n Mold candy melts from Hobby Lobby
  • Silicone sphere mold (here is one from Amazon)
  • Candy Melts (these are easier to use than chocolate because you don’t have to temper it and almond bark because they are made to melt!) I get mine from Hobby Lobby but you can use the Wilton’s or store brand version as well
  • Vegetable oil – 1-2 tsp
  • Plate
  • Measuring cup or microwave safe dish to melt your chocolate
  • Cocoa mix
  • Marshmallows
  • Sprinkles, candies, peppermints, sanding sugar or whatever you want to decorate your HCBs with
  • Cupcake liners
  • Plastic sandwich ziploc bag
  • Scissors
  • Cookie sheet
  • Parchment paper (optional)
  • Spoon

Start off by pouring your candy melts in a microwave safe bowl or cup and adding 1 tsp of vegetable oil. Mix and melt in microwave in 20 second intervals. You don’t want to melt it too fast or you will burn your chocolate. You want to mix after each interval. You may need to add an additional tsp of oil to get it to an easy to pour consistency. Once chocolate is melted set aside. You want the chocolate to have some time to cool down before pouring because you never want to pour hot chocolate it will mess up the look of your HCB.

Cut your silicone mold into individual pieces and set on a cookie sheet. I actually use a 3 pc mold but I wanted to do the tutorial with the silicone molds since they are easier to get your hands on.

Once you have your individual pieces of mold cut, stir your chocolate and add a spoonful to the mold. Move the mold around until the chocolate covers every area. Pour excess chocolate back into the cup or bowl and scrape side of mold with a knife or small offset spatula. Repeat this process and the place molds in freezer for about 3-5 minutes until set. Remove from freezer and then let sit for 1-2 minutes at room temperature. Repeat process of adding chocolate so you have a stable shell to work with. Don’t worry about what it looks like inside, no one will see that!

Once you have your shells complete carefully remove them from the mold. This should be easy since we cut them in individual pieces. Place one half of the shell on a cupcake liner. Take a glass plate and place in microwave on 30 second intervals til hot (make sure you use a pot holder to remove!) I actually heat my plate on my gas stove because it’s quicker but be careful. You can also use a griddle if you are making a large batch. Put it on the lowest setting and add a sheet of parchment paper on top to cut down on clean up.

Now you can actually take both side of the shell and place them on the plate to get smooth seams but I forgot to do that in the video. I filled one half with cocoa, marshmallows, candies etc and set aside in the cupcake liner. I placed the other half of the shell on the plate until the side was melted and attached it to the shell in the cupcake liner. If you have gaps you can simply take your finger or a spatula and add melted excess chocolate from the plate to fill in (see video) but melting both sides (before you place one half in the cupcake liner and fill) to make them even will mostly avoid this and is easier! Don’t forget that like me!

Once you have your bomb formed it’s time to decorate which is my favorite part! This is a great time to let the kids help and make it a family activity! I add chocolate to a ziplock bag and cut a tiny tip and drizzle on top. After you drizzle you can add sprinkles, candy canes, etc to decorate it’s up to you!

Once you have your bombs decorated you can place in a cupcake box and add candies or whatever and give as gifts. Or add to a hot chocolate station which I will be showing in an upcoming video. You enjoy these by adding to your favorite mug and pouring hot liquid (I prefer milk), stir until melted drink! I hope this tutorial was detailed enough and helpful. If you have questions please don’t hesitate to ask!

“Snow balls” in H-town!

Love Ricki

Peach Cobbler Dump Cake

Hi y’all if you know me you know I don’t cook for major holidays. It’s my time to enjoy family and relax. But I will bring a dessert and this year it will be this one!

Peach cobbler dump cake is the perfect recipe for my non bakers or beginners because you literally dump everything in layers and bake! You can’t mess this one up lol. Wanna make it? Recipe is below!


•1 box of cake mix – you can use any brand as long as it’s a yellow or butter cake
•2 sticks of butter (I always use salted butter but it’s your preference)
•2 (15 oz) or 1 (29 oz) can of peaches in heavy syrup
•Pumpkin pie spice or you can just add nutmeg
•1/4 cup sugar (optional)
•1/4 cup brown sugar

Directions: Dump peaches in pan and add sugar and spices and mix. Pour even layer of cake mix and add brown sugar, more cinnamon and butter sliced on top. Bake in oven at 350 degrees for about 45 mins to 1 hour. Let set for about 15-20 minutes then serve & enjoy!

I made a video on Instagram to show you how to make it so follow along there.

Y’all this was sooo good!!! Bean said it tasted just like peach cobbler! You can bring this to the family gathering and sit back and watch everyone enjoy like a proud granny!!! Let me know if you try this & tag me on Instagram @severalpeoplesmama

Love Ricki