Americans have a love affair with our marshmallow PEEPS

PEEPS come in all sizes but they taste the same as always

… and we eat more than our share – we will eat 600 million PEEPS this Easter. (I call them all PEEPS, even if they are bunnies.)

PEEPS marshmallow candy – those bright-colored chicks and bunnies that we see at Easter have a long history. In 1953, it took 27 hours to make one Peep. Now the factory in Bethlehem, PA makes a billion a year. The first PEEPS were squeezed out of a pasty tube and the eyes were painted on by hand. Each PEEP is a character – as they settle the nose and eyes rearrange and they get a personality. [continue reading…]

The Message of Easter – free outdoor drama near Williamston, North Carolina

2026 is the 47th year that the folks of Piney Grove Baptist Church in the Farm Life Community near Williamston, NC, have been performing this 90-minute outdoor drama of the life and death of Jesus Christ.

North Carolina loves its outdoor dramas. Every year, our hometown folks pour their time and talent into this production that feels every bit as grand as a big city show, sharing a powerful story with all who come to listen.
Click to read about the Message of Easter Outdoor Drama in easatern NC

Sausage Gravy is a southern comfort food.  We southerners have always enjoyed good pork sausage – when I was young, we raised hogs and had hog killings. And we didn’t waste anything, not even grease, fat or lard; hence, our love of sausage gravy. This recipe was given to me by one of my long – term Big Mill B&B guests, Janell.

Easy-to-Make Sausage Gravy

We raised enough hogs to keep five families fed for a whole year. There were pork chops, corned backbone (cured in salt), bacon, lard, fatback, ribs, plenty of good sausage, chitlins and cracklins’ – and yes, we really do say it just like that. And we can’t forget the chitterlings (pronounced chitlins). The Smoke House was always full, with hams, shoulders, and links of sausage hanging high to cure. I still have that wonderful old Smoke House here on the farm. And while Sausage Gravy tastes especially good on a cold morning, we serve it all year long because it’s true comfort food.

Click to get Chloe’s recipe for Sausage Gravy

A Hurricane Tradition: Nurse Nancy’s Famous Chili with a Secret Twist

When I worked at our local hospital, I had a dear friend Nurse Nancy, who lived on the Pamlico River. Whenever a hurricane threatened Eastern North Carolina, she packed up and came to stay with me. And every time, without fail, we made her legendary chili. The secret ingredient that made it unforgettable was a splash of tequila.

Print Recipe

Best Hurricane Chili

This comforting chili seems to please everyone. It has the right amount of kick and flavor.

Prep Time45 minutes mins

Cook Time2 hours hrs

Course: Dinner, Main Course, Soup

Cuisine: American, Mexican

Servings: 10

Author: Chloe Tuttle

Equipment

• 1 large cooking pot

Ingredients

• 2-3 pounds ground beef
• 1 large green pepper chopped into pieces
• 1 large onion diced
• 2 28-ounce cans tomatoes
• 2 10-ounce Rotel diced tomatoes and green chilies medium heat
• 3 15.5-ounce cans dark red kidney beans drained
• 1 15.5-ounce can cannellini beans drained
• 1 teaspoon salt or to taste
• 1-1 1/2 Tablespoon chili pepper or to taste
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 2-3 Tablespoons fresh lime juice
• 1/4 cup Tequila
• 1 8.5-ounce can corn optional
• 1/2 cup cheddar cheese shredded for garnish
• sour cream garnish, optional
• diced onion garnish, optional

Instructions

• Cook ground beef, bell pepper and onion in a large pot. Pour off fat and drippings into a Pyrex dish. I usually put the grease in refrigerator until the grease rises to the top. Skim off fat and add the remaining drippings to the chili pot.
• Add the two cans of whole tomatoes with juice. Cut whole tomatoes in half with kitchen scissors. Add the Rotel diced tomatoes with green peppers and juice.
• Add the beans.
• Add the salt, chili pepper, ground peppers, lime juice, and tequila.
• Cook for an hour on fairly low temperature.
• To serve, garnish with corn, cheese, sour cream and diced onion. Bon appetit!

Click to read about how this chili recipe came to be

Back in December 2012, Scott Simon from NPR’s Weekend Edition called to interview me about my snow cream – and just like that, it became famous.

When it snows in eastern North Carolina, we absolutely fall to pieces. The moment the weather man whispers the word “snow,” folks rush out and clear every shelf of the grocery stores of milk and white bread. Me? I stock up on heavy cream, popcorn, and artichoke hearts. Then we settle in, cozy up, and wait for that rare, beautiful snowfall. Schools close, cameras come out, and suddenly everything looks worthy of a photo. And of course, we do the one thing that’s uniquely ours: we make snow cream.

Click to get Snow Cream Recipe

I just love this Pozole Recipe. Pozole is a Mexican Soup that is usually made with pork; this recipe is made with chicken. It can be made in a crock pot if you prefer.

Hominy has always held a special place in my heart. Growing up, it was often served alongside country ham on chilly evenings. Those old hominy recipes were once staples in Southern kitchens, but they seem to have quietly faded away. I’ve yet to find anyone who remembers them.

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This EGGNOG Recipe is the best ever, and it is made with real eggs. 

Whip up this eggnog at least 2-3 weeks before you plan to sip; it’s quick to make but notoriously messy. I almost made the mess that couldn’t be cleaned up.

National Public Radio (NPR) wanted proof that it was safe, so they got some scientists to test the recipe. These scientists added Salmonella bacteria to the nog and tested it.

Good news! The verdict? The alcohol won. The bacteria couldn’t survive.

Click to get recipe and to see why this eggnog is Safe!

No food says “Thanksgiving and Christmas holidays” quite like Cranberries. 

This Cranberry Salad is tart, sweet, and stunning, loaded with fresh cranberries, citrus, and crunch. Make it ahead and let the flavors mingle. It’s not just a side dish, it’s a tradition.

Print Recipe

Cranberries; no food says Thanksgiving or Christmas quite like cranberries.

Prep Time10 minutes mins

Cook Time10 minutes mins

Chill4 hours hrs

Total Time4 hours hrs 20 minutes mins

Course: Salad, Side Dish

Cuisine: American

Keyword: cranberry salad, cranberry salad recipe

Servings: 10 servings

Calories: 147kcal

Author: Chloe Tuttle

Ingredients

• 1 orange washed
• 1/2 cup orange juice
• 12- ounce bag cranberries washed and picked over
• 1 cup sugar
• 1/2 cup celery diced
• 1/2 cup pecans chopped
• 1 teaspoon key lime juice or lemon juice
• 3 packages unflavored gelatin 3 tablespoons
• 1/2 cup cold water
• 1/2 cup boiling water

Instructions

• Remove stems from orange and cut orange into pieces, leaving peel on. Put orange pieces in a blender with the orange juice and pulverize.
• Add cranberries and sugar. Pulse to mix, but do not completely pulverize. (This part of the salad can be made in advance and stored in the refrigerator).
• Add celery and nuts and lemon juice. Blend again.
• Soften gelatin in 1/2 cup cold water. Add 1/2 cup boiling water. Add to cranberry mixture.
• Spray a four-cup mold with cooking spray
• Pour cranberry mixture into mold and chill until set. 
• Unmold onto a pretty dish and garnish with a piping of mayonnaise.

Nutrition

Calories: 147kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 111mg | Fiber: 2g | Sugar: 24g | Vitamin A: 95IU | Vitamin C: 18.1mg | Calcium: 16mg | Iron: 0.3mg

Click to see Chloe’s insights into this old family recipe.

October is cotton-picking time in eastern North Carolina

I imagine this field is the most photographed cotton field in Eastern North Carolina! Every year, I get calls from folks who want to be photographed in a cotton field.

I might be a little biased, but the cotton fields at Big Mill Bed and Breakfast Extended Stay tucked away in the countryside near Williamston, North Carolina, are some of the most beautiful you’ll find in Eastern NC. Every fall, they burst into fluffy white bolls of cotton, drawing photographers, guests, and nature lovers from all over.

Some things change, but fall is still harvest time on the farm. I woke up today, and the big tractor was outside my window picking cotton.

Read more about growing cotton