Grammy Nominated Artist, Storyteller & Motivational Entertainer

Double Chocolate Ooey Gooey Cake

This is Paula Deen’s recipe… and it ROCKS!  By far my favorite Chocolate dessert.  Try it – I promise you will love it.  (Tip – I prep as much as I can, then when folks are eating dinner, I pop it in the oven.  Nothing like gooey melting chocolate smell at the ending of dinner preparing your taste buds for dessert!) Enjoy!


Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted, divided

1 (18.25-ounce) package chocolate cake mix

3 eggs, divided

1 (8-ounce) package cream cheese, softened

3 to 4 tablespoons cocoa powder

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

1 cup chopped nuts


Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Recipe courtesy Paula Deen


Prep Time: 20 min

Cook Time: 50 min

Difficulty: Easy

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Cinnamon Pecan Cheesecake Squares

This recipe started out as something completely different, but through the years this version has proven to be the most well-liked!  My husbands business partner, Dave Vaughan, says it is his favorite of all the breakfast concoctions I come up with!  And it is soooo easy!  (Photo coming soon!)


  • 1 (8 oz.) package of cream cheese. (I use spreadable Honey Walnut)
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 (8 oz.) cans refrigerated crescent roll dough
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 1 1/2 tsp. ground cinnamon


  • Heat oven to 350 F. Lightly spray a 13×9 baking dish with nonstick cooking spray.’
  • In a medium bowl, combine cream cheese, 1 cup sugar, and vanilla; beat at medium speed with an electric mixer for 30 seconds to 1 minute, or until smooth.
  • Unroll crescent dough; lay in bottom of pan. Pressing to close seals.
  • Spread cream cheese mixture evenly over dough in pan.  Top with another roll of crescent dough.
  • In a small bowl, stir together 3/4 cup sugar, butter, and cinnamon. Using a teaspoon, dot mixture evenly over top of dough.  (Sprinkle extra pecans or walnuts on top if you like.)
  • Bake for 30 minutes, or until the crescent dough has puffed and turned golden brown.
  • ENJOY!
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Christmas Gift Ideas

I am absolutely in LOVE with the water pitcher by Blenko Glass.  Check it out at  I bought a tangerine colored one for myself and then my sister-in-law Gail fell in love with it while visiting, so I got her one for Christmas.  It’s the perfect size and looks great on the table.  I use mine for OJ when serving breakfast. (Which is why I got the tangerine color.)  Sure to be a conversation piece.

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LynnMarie's Memoir will be released in March of 2016 on Post Hill Press. Please sign up for the mailng list if you would like info on how to order an advance copy or get a sneak preview of the book! 

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