Chocolate Chip Peanut Butter Dip for the Win

Chocolate Chip Peanut Butter Dip
Chocolate Chip Peanut Butter Dip makes a sweet snack for enjoying with pretzels, vanilla wafers, fresh strawberries and ginger snaps.

Twas the day after the Super Bowl and all through the house, not a creature was stirring, not even an Atlanta Falcons fan. Super Bowl Sunday is always a fun day and even though the Atlanta Falcons didn’t bring home the trophy, the 2017 game was no exception. I was pulling for my Georgia boys, but you can’t win them all. What a great game! Congratulations, New England Patriots. Also, did y’all see those performances? Luke Bryan did a fantastic job on our great nation’s National Anthem and Lady GaGa slayed the halftime show.

Kyle, Kurt, Patrick and Chris celebrate Super Bowl 2017 in true Atlanta Falcons style. #DirtyBirds
Kyle, Kurt, Patrick and Chris celebrate Super Bowl 2017 in true Atlanta Falcons style. #DirtyBirds

My husband and I celebrated the biggest football game of the year with great friends at a Super Bowl party in Savannah. On a typical Super Bowl Sunday, I usually spend the day in the kitchen preparing food all day for the big event, so it was nice to be invited to someone else’s home this year to enjoy the festivities. On the Some Kinda Good Facebook page, pre-game, I shared a great recipe for Chocolate Chip Peanut Butter Dip, or what Rachel Ray likes to call Peanut Mousse. I saw the recipe on her show last week and just had to make it. Thanks, Rachel, for the inspiration!

This dip makes a great presentation and is fun to serve with all kinds of interesting dippers. I used fresh strawberries, pretzels, vanilla wafers and ginger snap cookies. Honey Graham Crackers would complement it well, too! On a table full of wings, bread and slow cookers, Chocolate Chip Peanut Butter Dip was a touchdown. Make it for a bridal shower, graduation party, girls or guys night in. Everyone will thank you.

*Note: I got a little excited during my Facebook Live video and actually creamed the peanut butter and cream cheese together first, when I should have mixed the cream cheese and powdered sugar instead, then added the peanut butter. Don’t be like me. Follow directions. Ha! It all worked out in the end. Also, the original recipe calls for 4 teaspoons of salt and I cut it back to 1-2 teaspoons.*

Chocolate Chip Peanut Butter Dip
Ingredients

  • 12 ounces cream cheese, softened at room temp
  • 1 3/4 cup powdered sugar
  • 2 cups peanut butter
  • 1/2 cups mini chocolate chips
  • 2 teaspoons salt
  • 3/4 cup heavy cream, whipped to stiff peaks
  • Strawberries, pretzels, vanilla wafers, ginger snap cookies

In a stand mixer, combine cream cheese and sugar. Add the peanut butter then fold in the chocolate chips, salt and whipped cream. Serve with berries, pretzels and cookies alongside for dipping.

For more great recipes, don’t miss my party food post, homemade Guacamole or Buffalo Chicken Dip.

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Two’s a Pear: Sweet and Savory


My husband and I are blessed to have fruit bearing trees in our backyard. On either end of the fence in the far corners of our nearly 2-acre lot, we have a fig tree and a pear tree and have truly enjoyed their bounty this summer. Continue reading “Two’s a Pear: Sweet and Savory”

Recipe Round-Up: Four Fresh Ways to Enjoy Sweet Georgia Peaches


The familiar taste of a ripe, sweet Georgia peach is the ultimate flavor of summertime. Nothing beats biting into the fuzzy, soft fruit and hearing the sound of the peel break, while the juices run down your chin. Continue reading “Recipe Round-Up: Four Fresh Ways to Enjoy Sweet Georgia Peaches”

Sharpening My Mind and My Knives: Culinary School 101

The countdown is on! In less than two weeks, my first semester of culinary school will be behind me. I haven’t written about school since Week 2, so I wanted to take this opportunity to share a little of what I’ve been up to, along with a few pictures from the kitchen and our garden. I’m having so much fun and learning more every day.  Continue reading “Sharpening My Mind and My Knives: Culinary School 101”

A French Dessert, Georgia Style

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Georgia Peach & Wild Blueberry Galette with Orange Mint

Perhaps one of the best things about summertime is biting into a sweet, ripe Georgia peach and hearing the sound of the peel break apart, while the juice runs down your chin. Continue reading “A French Dessert, Georgia Style”

Scratch Baking & Blueberry Picking in The Peach State

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Bundles of ripened blueberries gleam in the sunshine on a farm in Baxley, Georgia.

I had lunch with a good friend the other day, and toward the end of our meal together, she asked, “What are you doing Sunday afternoon?” When I replied with “Not too much, what’s going on?” She said, “Would you like to come pick blueberries with me?” To anyone else, this may have seemed an arduous way to spend the Sabbath, but the wheels in my brain immediately started turning. Would you believe the only way I’ve ever purchased or eaten a blueberry has been from the pint-sized packages sold in the produce section of the grocery store? Pick blueberries, I thought? That sounds like a blast! Continue reading “Scratch Baking & Blueberry Picking in The Peach State”

Easter Entertaining: Recipes and Recollections

The Lingenfelsers hosted a traditional Easter Sunday dinner for family in Claxton, Georgia.
After church, a traditional Easter Sunday dinner is served at the Lingenfelser home in Claxton, Georgia.

 

Few things bring me greater joy than entertaining family and friends around my kitchen table. Easter Sunday was such an occasion. I hosted dinner for my parents and sweet in-laws, plus my husband’s beloved Aunt Polly. From Ina Garten’s Coconut Cake to deviled eggs and brown sugar-mustard glazed ham, our celebratory feast was Some Kinda Good, and as Southern and traditional as it gets. Continue reading “Easter Entertaining: Recipes and Recollections”

Have a Sweet St. Patrick’s Day with Green Mint Chocolate Chip Cookies

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Rebekah Faulk Lingenfelser of Some Kinda Good in Savannah, Georgia, wishing everyone a ‘Top of the Mornin” from Lafayette Square on St. Patrick’s Day , March 17, 2015.

It’s that infamous time of year in The Hostess City when everyone, no matter who your people are, becomes Irish for a day. Since I met and married a bonafide Savannahian, my life has never been the same. On March 17 each year, come rain or shine, we will don our green and orange, raise our glasses, pack our picnic baskets and join the hundreds of thousands of others in the Spanish moss-covered oak tree city of Savannah, Georgia.

Continue reading “Have a Sweet St. Patrick’s Day with Green Mint Chocolate Chip Cookies”

South Georgia Steakhouse Offers River Views, Large Portions and Wild Game

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Benton Lee’s Steakhouse reopened its doors to the public in November 2007, after a grease fire burned the restaurant to the ground one year earlier.

Benton Lee’s Steakhouse
Uvalda, Georgia

There are steakhouses, and then there’s Benton Lee’s. I have discovered the place to eat meat in South Georgia, y’all. If you’re looking for a good steak, stop your search right now and hop in your car for a drive through the country. Known for it’s large portions and family-centered atmosphere, the restaurant, with its wide front porch and back deck, overlooks the Altamaha River. For many reading this though, it won’t be a surprise. The locals of this community have enjoyed Benton Lee’s Steakhouse for 48 years.

My good lookin’ husband, Kurt, and I drove over to the restaurant from Claxton, Georgia on a Friday night, just in time to catch the sunset.

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The child’s portion of Gator Nuggets is $11.

We ordered gator nuggets to start, because that’s what you do when you live in The Fruitcake Capital of the World and no restaurant within a 30-mile radius has it on the menu. Much to my dismay, the gator served at Benton Lee’s is not wrestled and caught from the muddy waters of the Altamaha (ha!), but sourced from a gator farm in Odom, Georgia about 300 miles away. Gator has a tough and chewy consistency, but everyone should try it once. Our server said he liked it better than chicken, but I’ll stick with poultry (spoken like a true resident of Evans County).

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My husband and I ordered the Sirloin for two (individually cooked) for $33. This is ONE portion.

The straightforward menu features steaks of all cuts and sizes, plus seafood–shrimp, oysters and catfish–chicken tenders and wild game like quail, gator and frog legs. Staples including hamburger steak, pork chops and chef salad also are available. We ordered the Sirloin for Two: each serving is individually cooked and is at least 12 ounces. In the causal atmosphere, tea and water are self-serve.

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The beef served at Benton Lee’s is flown in from Utah.

The hand-cut fries are perfectly salted and crunchy. My steak was cooked to a medium temperature, juicy and just right. Tender and warm from the grill, the steak melts in your mouth. Beautiful grill marks make an appetizing presentation, and a standard salad and roll round out the meal. I am told that once upon a time Benton Lee’s Steakhouse hosted a competition where if you ate six pounds worth of beef, you would get it for free. I don’t understand why anyone would want to do this.

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Eating at Benton Lee’s Steakhouse is like visiting your mama and ’em.

The patrons at Benton Lee’s Steakhouse are the same folks you see on the church pew Sunday morning, the moms of the elementary school drop-off line and dads of the community ball field. They’re Southern folks that do life together, that appreciate a good slab of beef when they see it. This is not an audience concerned about locally sourced ingredients, a five star plate presentation, house-made sauces or compound butters. They’re not seeking white tablecloths or organic produce, just a place they can go with the family in tow for a hearty meal and a break from cooking themselves. Down home, friendly and no nonsense. My kind of place!

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Framed photos of celebrity visitors greet guests in the restaurant’s entryway.

Celebrity guests have included country music sensation Travis Tritt, the late actress Donna Douglas (a.k.a Ellie May Clampett from The Beverly Hillbillies TV Show), Troy and Jacob Landry from the History Channel’s Swamp People and Duck Dynasty’s Si Robertson. It doesn’t get more country than that, folks!

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The walls contain an eclectic mix of taxidermy and farm equipment familiar to the South Georgia region. An antique hand mixer and some old Coca-Cola bottles decorated the shelf above our table. Every booth and table in the restaurant houses everything you need – paper towels, salt & pepper, ketchup, steak sauces and hot sauce. A well-lit jukebox stands near the doorway. Attentive servers wear bright pink t-shirts displaying the “Don’t Tread On Me” Gadsden Flag.

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A sign posted on the front porch of the property sums up the philosophy of Benton Lee’s well. Come hungry and come as you are.


New to Some Kinda Good?

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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the former Statesboro Herald food columnist and past host of the television program “Statesboro Cooks.” From 2012 – ’14, she appeared regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and wrote as a guest blogger for Visit Savannah and The Local Palate. In addition, her work is published in Moments magazine and Connect Statesboro. Her culinary accomplishments are recognized in two publications: She is a featured alumna in Georgia Southern Magazine (Spring ’14) and the “Go Girl!” in Moments magazine (March 2104), a tabloid for moms and modern women. To learn more, visit RebekahFaulk.wix.com/RebekahFaulk.

Chef Patrick White Impresses at Emma’s Restaurant and Lounge

Photo courtesy of TripAdvisor.

Tucked away inside Holiday Inn Statesboro, located just off the Highway 301 Bypass, sits an unassuming and pleasant surprise, a dining experience most travel outside of town to achieve. This secluded piece of Statesboro paradise known as Emma’s Restaurant and Lounge boasts understated elegance, a local head chef with humble beginnings whose food packs a flavorful punch and a skilled bartender unafraid to experiment.

A beautiful cheese board (left) and cajun fried oysters (right).
A beautiful cheese board (left) and Cajun fried oysters (right).

Not long ago, I was invited to sample the new dinner menu developed by 23-year-old Executive Chef Patrick White and his team. Our meal began with a well thought out cheese board, or “Fromage Plate” featuring Grand Cru Reserve, Finley Blue Cheese and Fontina paired with dried apricots, fresh fruit, walnuts and large water crackers. Accouterments also included house made three berry jam and local truffle honey. My fiance, Kurt, joined me for the meal, and we ordered the Cajun fried oysters served with spicy aioli and a roasted garlic and herb creme fraiche too, because I was intrigued. Crispy on the outside with a subtle kick, one bite expanded my palate and left me wanting more.

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As we waited to taste the next course, I sipped on a signature cocktail from the bar…this electric Pink Lemonade. It was bright and refreshing made with freshly squeezed lemon and Van Gogh pomegranate vodka.

The Pink Lemonade Signature Cocktail
The Pink Lemonade Signature Cocktail

Before White wore the coveted and hard-earned white chef’s coat he sports proudly today, he gained appreciation for the industry by working as a Waffle House line cook while attending the Culinary Arts Program at Ogeechee Technical College. Born and raised in Statesboro, he graduated from Southeast Bulloch High School. He later got a job at Emma’s as a dishwasher, and in less than two years, climbed his way up the ladder all the while training under former Emma’s Chef Jason Scarboro. Ain’t that America? I have mad respect for his ambition, dedication and will to succeed. Amazing what working hard and dreaming big will do for you!

Executive Chef Patrick White
Executive Chef Patrick White

The soup and salad course didn’t disappoint. Emma’s sources many of their ingredients locally and prides themselves on good relationships with area farmers and purveyors.

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Kurt ordered the Local Shrimp & Grits. This $17 entree is made with andouille sausage, red onion, red bell pepper, madeira wine cream sauce and spicy onion tangles. The edible orchid was a fun touch! Beautiful presentation.

Local Shrimp & Grits
Local Shrimp & Grits

I ordered the $23 Grilled Angus Ribeye served with an Idaho and sweet potato hash with exotic mushrooms, topped with a cherry tomato and herb reduction. That was one really big steak, and I was extremely thankful for to-go boxes.

Grilled Angus Ribeye
Grilled Angus Ribeye

At Emma’s you can order sides for sharing. We opted for the garlic and herb sautéed Bacon Braised Brussel Sprouts and the Herb Encrusted Bleu Cheese Mac & Cheese.

Throughout the evening, White checked in frequently to see how we were doing and if we were enjoying the meal. He circulated around the restaurant taking care of his guests and thanking them for coming. I overheard a couple in the booth behind us say they’d driven from Richmond Hill, a community near Savannah, Georgia about 57 miles away, to try out the new menu. What a testament to the quality of service, food and reputation of Emma’s!

White checking up on his guests.
White checking up on his guests.

Because we couldn’t hold another thing, we ordered one dessert to-go and split it the next day. The chocolate cake was moist and decadent, served with fresh whipped cream and strawberries.

Chocolate Cake
Chocolate Cake with raspberry sauce and fresh whipped cream

Thank you Chef White for an exquisite meal and for your undeniable attention to detail and eye-catching presentation with each plate you served. But mostly, thank you for serving us a meal with passion from your heart. You made a lasting impression, and your food was only the beginning.

Our feast at Emma's Restaurant and Lounge.
Our feast at Emma’s Restaurant and Lounge.
Happy diners.
Happy diners.

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