Recipe Collection
Sweet Quinoa Breakfast Bowl
Tags: Breakfast
Servings: 1 bowl
Ingredients
Steps
  1. In a small bowl, stir together quinoa, honey, cinnamon, cardamom and vanilla. Add a dollop of yogurt to the bowl. Top with fresh fruit, nuts and seeds. Enjoy!
Barley Beef Skillet
Tags: Beef Ground_Meat Main Meal
I made this. Rated 4/5
Servings: 4
Ingredients
Steps
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomato sauce and water; bring to a boil. Stir in the remaining ingredients. Reduce heat; cover and simmer until barley is tender, 45-50 minutes.
Pork and Lentil Cassoulet
Tags: Main Meal Pork/_Ham/_Bacon
Servings: READY IN: 4hrs 20mins SERVES: 4
Ingredients
Steps
  1. Trim fat from pork and cut meat into 3/4-inch cubes.
  2. In a large nonstick skillet brown pork, onion, and garlic in hot oil.
  3. Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
  4. Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
  5. Garnish with a fresh rosemary sprig, if desired.
Notes
Tequila-Lime Pork Tenderloin
Tags: Main Meal Marinade Pork/_Ham/_Bacon
Servings: 12
Ingredients
Steps
  1. Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
  2. Preheat an outdoor grill for high heat and lightly oil grate.
  3. Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.
Notes
Pork Loin with Wine and Herb Gravy
Tags: Main Meal Pork/_Ham/_Bacon
Servings: 8 people
Ingredients
Steps
  1. Heat the oil in a large Dutch oven over medium-high heat. Saute the garlic, rosemary and sage, stirring, for about one minute. Add the pork loin to the pan, carefully placing it on top of the herbs. Saute the pork for about 5 minutes on each side, then remove it to a plate. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook until the smell of the alcohol has disappeared, about 1 to 2 minutes.
  2. Lower the heat under the pan to low-medium heat. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours (probably less if you're using pork tenderloins), flipping the pork and scraping the bottom of the pan every 20 minutes or so. Keep an eye on it, making sure there continues to be some liquid in the pan. Add 1/4 cup of warm water if necessary.
  3. When the pork is cooked through (if you want to test with a thermometer, it should be about 140-145° internal temperature.) Remove pork to a cutting board to rest and cover with loosely with a sheet of aluminum foil to help retain the heat while it rests.
  4. Meanwhile, increase the heat under the liquid in the pan to medium. If your pan has little liquid, deglaze with a splash of white wine. Stir well to loosen the browned bits on the bottom of the pan. Allow to cook until the alcohol smell disappears (about 1-2 minutes). Add the chicken stock and stir to combine. Heat over medium heat a few minutes, to allow the chicken stock to heat through a bit. Reduce heat to medium-low. Add the cream. Heat gently over medium-low heat, stirring the sauce constantly, until it thickens a bit and is warmed through. Avoid vigorously boiling. A gentle simmer is fine. (*If your sauce doesn't thicken up, mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a bit at a time to your sauce until it thickens to your liking.) Taste sauce and add salt and freshly ground pepper, to taste.
  5. When the sauce is ready, slice the pork very thinly and place on to a serving platter. Pour the warm gravy over-top to serve.
Pumpkin French Toast Bake
Tags: Breakfast
Coat mixture of bread before pouring into pan.
Servings: 8
Ingredients
Steps
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
  3. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
  4. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
  5. Bake in preheated oven until golden brown on top, 30 to 40 minutes.
Pumpkin Zucchini Bread
Tags: Quick breads & Muffins
Made with full sugar and reduced both sugars by 1/4 cup. Didn't see a difference.
I made this. Is starred. Rated 5/5
Servings: 30-32
Ingredients
Steps
  1. In a bowl, combine eggs and sugars.
  2. Add pumpkin, butter (or oil/applesauce) and vanilla.
  3. Combine dry ingredients; gradually add to pumpkin mixture and mix well.
  4. Stir in zucchini and nuts.
  5. Pour into two greased and floured 9-in. x 5-in. loaf pans.
  6. Bake at 350° for 45-55 minutes or until breads test done.
  7. Cool in pans 10 minutes.
  8. Remove to a wire rack. Yield: 2 loaves.
Notes
Asian Beef with Snow Peas
Tags: Beef Main Meal
Servings: 4
Ingredients
Steps
  1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
  2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Slow Cooker Creamy Tomato Basil Tortellini Soup
Tags: Main Meal Meatless
Servings: 7
Ingredients
Steps
  1. Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.
  2. Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.
  3. Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender*.
  4. Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).
  5. Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
  6. Recipe Source: Cooking Classy
Notes
Black Bean and Couscous Salad
Tags: Main Meal Meatless
Servings: 8
Ingredients
Steps
  1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Lemon Herb Chicken with Zucchini Pasta and Ricotta
Tags: Chicken Main Meal
Servings: 4
Ingredients
Steps
  1. Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
  2. Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
  3. Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
  4. Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Sesame Pasta Chicken Salad
Tags: Chicken Main Meal
Servings: 10
Ingredients
Steps
  1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
  3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
  4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Spinach Basil Pasta Salad
Tags: Main Meal Pork/_Ham/_Bacon
Servings: 10
Ingredients
Steps
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
  2. Toss the spinach and basil together in a large bowl.
  3. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
High Fiber 7 Grain and Bran Bread
Tags: Bread
Servings: Makes 2 loaves (13 slices each)
Ingredients
Steps
  1. Measure the whole wheat flour, yeast and salt into a mixing bowl. Pour in the warm water and stir to blend.
  2. Add the wheat bran, wheat germ, 7 Grain Hot Cereal, oil, honey and orange zest. Mix thoroughly. Add the flour, 1/2 cup at a time, until the soft batter becomes a shaggy mass that can be lifted from the bowl and placed on a floured work surface. Knead the dough with a rhythmic motion of push, turn and fold. Add sprinkles of flour during kneading to form a soft, supple and elastic mass (5-10 minutes). Place the dough in a greased bowl, turn to coat, cover with plastic wrap and allow to rise in a warm place until doubled in bulk (approximately 1 hour).
  3. Turn dough out onto a lightly floured work surface and divide in equal halves. Shape each half into a ball and allow to relax 3-5 minutes. Shape into loaves and place in lightly oiled bread pans. Cover pans with plastic wrap or tightly woven linen towel. Allow dough to rise until doubled in bulk (about 1 hour).
  4. Preheat oven to 400°F. Bake for about 20 minutes; reduce heat to 350°F and bake for an additional 20 minutes or until the crust is a deep brown. Test for doneness by tapping the bottom of the loaf; if it sounds hollow, it is baked throughout. Turn the loaves out onto a cooling rack; allow to cool before slicing. Makes 2 loaves (13 slices each).
Healthier Oatmeal Peanut Butter Chocolate Chip Breakfast Bars
Tags: Breakfast
Servings: 9 BARS Prep Time: 5 MINUTES Cook Time: 25 MINUTES Total Time: 30 MINUTES
Ingredients
Steps
  1. Preheat oven to 350 F and line a 8x8 pan with parchment paper.
  2. In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside.
  3. In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined.
  4. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spread the mixture into the pan. Bake for 20-25 minutes or until golden brown. Let cool before cutting into bars. Store in an airtight container on the counter for up to 3-5 days.
One Pot Lemon Herb Chicken & Rice
Tags: Chicken Main Meal
I made this. Rated 5/5
Servings: 4
Ingredients
Steps
  1. Melt butter over medium heat in a large skillet or pan (one that has a lid). Season chicken with salt and pepper to taste, and Italian seasoning. Brown chicken in the butter for 1-2 minutes on each side. (Chicken shouldn't be cooked through at this point) Transfer chicken to a plate.
  2. Add rice, chicken broth, lemon juice, and remaining Italian seasoning to the pan (no need to clean it first). Place chicken on top, then cover and simmer over medium-low heat for 20-25 minutes until liquid is dissolved.
  3. Garnish with fresh parsley or cilantro if desired and lemon wedges for squeezing. Serve immediately.
Creamy Lemon Thyme Pork Chops
Tags: Main Meal Pork/_Ham/_Bacon
40 minutes to prepare
Servings: serves 4-6
Ingredients
Steps
  1. In a small bowl, whisk together flour, creole seasoning, garlic powder and onion powder, and season generously with salt and pepper.
  2. Dredge pork chops thoroughly in dry mixture, pressing gently so it adheres, then heat 2 tablespoons butter in a large skillet over medium-high heat.
  3. Once hot, add pork chops and cook, without moving (other than to flip), until browned on both sides. 6-7 minutes per side.
  4. Remove pork from heat and transfer to a plate. Cover to keep warm.
  5. Return skillet to heat and pour in wine, lemon juice and zest, minced garlic, and thyme, then season again with salt and pepper.
  6. Reduce heat to medium and stir everything together, making sure to scrape up the browned bits at the bottom of the pan. Return pork chops to pan, then reduce heat to low and simmer for 15-20 minutes, or until pork chops are cooked through.
  7. Remove pork chops to a plate (or to an oven preheated to 200º F), then add remaining butter to sauce in skillet. Whisk in heavy cream and bring to a boil, then reduce heat to low again and simmer until thickened.
  8. Once desired thickness is reached, drizzle over pork chops and serve hot.
Positively Paleo Pie
Tags: Ground_Meat Main Meal
Servings: 4-6
Ingredients
Steps
    How to prepare bottom layer:
  1. Heat oil in a large skillet over medium heat, and sauté onion + garlic until tender. Add the carrot + zucchini, cook until they start to soften.
  2. Add the ground meat, salt, and spices. Cook until the meat is browned, and very little moisture remains.
    3. How to prepare cauliflower:
  3. Chop the cauliflower heads into small chunks, and steam until they soften – when a fork can easily pierce.
    4. Add the steamed cauliflower, roasted garlic and salt to a food processor. On low setting, puree until smooth. It may be necessary to use the tamper if you have one.
    Assemble the pie:
  4. To assemble your Positively Paleo Pie, distribute the meat mixture evenly in the bottom of an 8-inch baking dish. Spread cauliflower mixture over the top, and bake for 25 minutes.
    5. If you’re adding the optional cheese top layer, sprinkle the cheese on top after you bake it, and then broil it until the cheese turns slightly brown (~3 minutes more in the oven).
    Roasted garlic cloves – done ahead of time
  5. Using a sharp knife, cut ¼ inch from the top of of a whole garlic bulb to expose the individual cloves. Place bulb (unpeeled) on top of a square of aluminum foil. Drizzle a bit of olive oil over the top of the bulb, just to moisten. Wrap the bulb with foil and bake in a preheated 400°F oven for 25 to 30 minutes, or until the cloves feel soft when pressed. Once cooled, the whole cloves should push out easily when pressed from the bottom.
  6. Extra roasted garlic can be used on its own as a spread on bread, crackers, sandwiches, crispbread or veggies.
    7. (and yes, roasting the garlic really does make a difference in the flavor – magic!)
Slow Cooker Balsamic Chicken (+ Video)
Tags: Chicken Main Meal
Rated 3/5
Servings: 6
Ingredients
Steps
  1. Combine Italian seasoning, garlic powder, salt and pepper in a small bowl and sprinkle over chicken breasts. Place chicken breasts in the insert of the slow cooker.
  2. Top chicken with onion slices and diced tomatoes. Pour balsamic vinegar and chicken broth over chicken.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  4. Serve hot, sprinkled with chopped fresh parsley.
Notes
Breakfast Enchiladas
Tags: Breakfast
Servings: 8
Ingredients
Steps
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
  3. Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
  4. Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.
Coconut Sweet Potato Lentil Soup with Rice
Tags: Main Meal Meatless
Needs protein....add chicken? Up serving size then? **add veggies on the side**
Servings: 6 (up to 8 servings with chicken)
Ingredients
Steps
    STOVE-TOP:
  1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
    2. Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
    Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.
    To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!
    INSTANT POT:
  2. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
    3. Add the broth and lentils. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
    Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and spinach, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.
    To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!
Notes
The Best Steak Marinade
Tags: Marinade
I made this. Rated 5/5
Servings: 4
Ingredients
Steps
  1. Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Notes
Vegan White Bean Soup
Tags: Main Meal Meatless Soups & Stews
Servings: 4
Ingredients
Steps
  1. If you are using dried beans, prepare 8 oz of dried beans by sorting and washing. Soak in water to cover for 8 hours or overnight. The following day, drain and rinse beans and cook in water until tender.
  2. Place beans, water, onion, garlic, potato, carrot, marjoram, paprika, coconut milk, parsley, thyme, allspice, salt, cayenne pepper, bay leaf in a large pot. Bring to a boil, and reduce to simmer for 30 minutes or until desired thickness is reached. Add yeast flakes, check seasoning and serve immediately.
Garlic Butter Chicken Bites and Asparagus
Tags: Chicken Main Meal
Rated 5/5
Servings: 4 SERVINGS PREP TIME: 10 MIN COOK TIME: 20 MIN
Ingredients
Steps
  1. Slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.
  2. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes then soak in ice water to stop cooking. This way they will cook faster and evenly in the skillet. You can skip this step if you have very thin asparagus. Drain and set aside.
  3. Heat half butter and olive oil in a large cast iron skillet over medium-low heat. Gently stir-fry the chicken pieces on all sides until golden brown. Lower the heat, add 1 teaspoon minced garlic and Italian seasoning and stir and cook with chicken until fragrant. Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken instead of browned.
  4. In the same skillet over medium-high, add minced garlic then deglaze with chicken broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, hot sauce, parsley. Give a quick stir to combine.
  5. Add the blanched asparagus and toss for 2 minutes to cook it up. Add the chicken bites back to the pan and stir for another minute to reheat. Garnish with more parsley, crushed chili pepper, and lemon slices and serve the chicken bites and asparagus immediately. Enjoy!
Notes
Brazilian Rice and Beans with Sausage
Tags: Main Meal Sausage
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. In a large skillet, heat oil over medium heat.
  2. Add sausage, green onion, and garlic and saute until onions become soft.
  3. Stir in rice, chicken broth, beans, salt and pepper, and bay leaves and bring to a boil.
  4. Reduce heat to a low simmer and cover. Simmer for 20-25 minutes or until rice is done.
  5. Remove from heat and fluff rice with a fork.
Notes
Easy and Delicious Chicken and Rice Casserole
Tags: Chicken Main Meal
I made this. Rated 4/5
Servings: 4
Ingredients
Steps
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut up raw chicken into pieces. Put into 9x13 pan.
  3. Mix rice, cream of soup, onion soup mix, and water together and pour over chicken. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
  4. --------- alt instructions on stove ------
  5. Cook rice with 2 cups water (from ingredients).
  6. Cook chicken in large pan.
  7. When chicken is cooked add rest of ingredients and cooked rice. Mix and cook for a few more minutes. Enjoy!
Notes
Cream Soup Substitute
Tags: Sauces, Gravy, & Seasonings
Cream of soup
I made this. Rated 5/5
Servings: 1 can (10.75oz)
Ingredients
Steps
  1. In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes.
  2. Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.
Notes
Sweet Spinach Muffins
Tags: Quick breads & Muffins
Servings: 18 muffins
Ingredients
Steps
  1. Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
  2. Combine all dry ingredients in a large mixing bowl.
  3. Heat the butter until just melted. Using a blender or food processor, blend the raw spinach, banana, honey, milk, egg, vanilla, and melted butter until completely pureed.
  4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
  5. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
  6. Cool most or all of the way before serving.
The Best Chicken Soup You'Ll Ever Eat
Tags: Chicken Main Meal
*****Needs a fat...at least 1/2 (4-6g) fat.*****
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, marjoram, salt and pepper.
  3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
  4. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. Taste and adjust seasonings if necessary.
Notes
Country French Skillet Chicken {Video}
Tags: Chicken Main Meal
I made this. Rated 3/5
Servings: 4
Ingredients
Steps
  1. Season both sides of the chicken breasts with the seasoning salt and garlic powder. Use clean hands to smear and coat evenly.
  2. In a cast iron skillet over medium-high heat, melt the butter. Add the chicken and sear each side until golden, about 3 minutes on each side.
  3. While the chicken is searing, mix together the water, vegetable recipe mix, and dillweed. Once the chicken has finished searing on both sides, pour in the seasoning mixture. Bring to a boil. Reduce the heat to simmer and cover. Let cook for 7 to 9 minutes, until the center of the thickest part of the breast registers 160°F.
  4. Off the heat and transfer the chicken breasts to a clean plate. Cover the chicken loosely with foil and let rest.
  5. To the sauce still in the skillet, stir in the sour cream. Pour the sauce over each breast before serving. Or, place chicken breasts back in skillet and serve your family directly from the skillet.
Notes
Swedish Meatball Orzo
Tags: Beef Ground_Meat Main Meal
Approx. 30 minutes to make
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. Brown ground beef and onion together with the garlic salt, pepper, onion powder, and nutmeg in a medium sized pan over medium high heat.
  2. Add in the beef broth and orzo and reduce heat to medium low. Stir frequently to prevent sticking. Continue cooking and stirring until the orzo is tender.
  3. Remove from heat and stir in the sour cream.
  4. (Can serve with crusty bread and a green salad.)
Notes
Easy Tuscan Bean Soup
Tags: Main Meal Meatless Soups & Stews
My changes in notes
Servings: 8
Ingredients
Steps
  1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
  2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
  3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
  4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture. -or- Alternatively, transfer small amounts to a counter top blender and puree as desired.
  5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
  6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.
Notes
Homestyle Rice a Roni
Tags: Side_Dish/_Appetizers
Rated 4/5
Servings: serves 4-6 portions
Ingredients
Steps
  1. *see note *
  2. In a wide skillet that has a lid, melt the butter. When the butter sizzles, add in the cut spaghetti. Keep stirring until it starts to brown a bit.
  3. Turn the head down to medium low and add in the rice and dried herbs. Stir and slowly add in the chicken broth.
  4. Turn the heat up until it comes to a bubble, lid it, turn the heat down to low and cook for 15 minutes. Your rice should be perfectly cooked and ready to plate.
Notes
Old Fashioned Southern Chicken and Dumplings
Tags: Chicken Main Meal
I made this. Rated 5/5
Servings: 8 people Calories: 501 kcal
Ingredients
Steps
    To roast the chicken:
  1. Preheat the oven to 400
  2. Line a rimmed baking sheet with foil and lay on the chicken, skin side up. Drizzle over the oil, and sprinkle evenly with salt and pepper.
  3. Roast until no pink remains in the center, approximately 45-55 minutes. Make the sauce while the chicken is cooking.
  4. When the chicken is done, remove any skin or fat and using two forks, shred the meat and set aside.
    5. For the sauce:
  5. In a large pot, melt the butter and oil. Add the celery, carrots and garlic and cook on medium low until the vegetables start to soften--about 8 minutes--stirring often so the garlic doesn't burn.
  6. Add the bay leaf and the flour and stir to cook the flour--two minutes. Add the broth and bring to a simmer. Cook until the broth thickens slightly, about 8 to 10 minutes more.
  7. Add the shredded chicken and cream and taste for seasoning. Add salt and pepper as needed. This will depend on a lot on how salty your chicken broth is.
    8. For the dumplings:
  8. While the sauce is simmering, mix the flour, baking powder, and salt in a medium bowl. Stir to combine.
  9. Add the eggs and buttermilk or milk and stir just until no raw flour remains. Drop by tablespoons into the simmering broth. Remember they will puff up, so leave plenty of space between them.
  10. Cover and simmer on low 15 minutes, then label up and serve warm.
Notes
White Bean Chowder Recipe (Hearty and Satisfying!)
Tags: Main Meal Meatless Soups & Stews
Rated 4/5
Servings: 4
Ingredients
Steps
  1. Heat the oil in a 3-quart pot over medium-high heat; add the turkey bacon and cook 3 minutes, stirring occasionally.
  2. Add the onion, celery, carrot, and bell pepper and cook until starting to soften, about 3 to 5 minutes.
  3. Turn the heat down to medium, stir in the garlic and thyme, and cook 2 minutes; stir in the flour and cook 2 minutes more.
  4. Add the stock, tomato, tomato paste, bay leaf, oregano, salt, pepper, and beans, and bring to a boil; turn the heat down and simmer 15 minutes (uncovered). (Mash a few of the beans against the side of the pot if you want a thicker soup.)
  5. Turn the heat off and stir in the cream and parsley.
  6. Taste and season with additional salt and pepper as desired; serve.
Notes
Healthy Pumpkin Muffins
Tags: Quick breads & Muffins
I made this. Rated 5/5
Servings: 12 SERVINGS 1 X
Ingredients
Steps
  1. Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray.  Set aside.
  2. Puree oats in a blender or food processor until they reach a flour-like consistency.  Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined.  Set aside.
  3. In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined.  Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.  (Try to avoid over-mixing.)
  4. Portion the ingredients into prepared baking cups.  Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
  5. Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean.  Remove from the oven and place the pan on a cooling rack for 5 minutes.
  6. Serve warm.  Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
Notes
Butternut Squash Chicken Stew Video
Tags: Chicken Main Meal Soups & Stews
Rated 5/5
Servings: 6
Ingredients
Steps
    Stovetop:
  1. Heat a large, heavy-bottomed pot (I used my Dutch Oven) on medium. Add the oil and stir in onion, garlic, Carrots, and diced chicken. Add all the spices and saute until the is onion softened.
  2. Add butternut squash, diced tomatoes, chicken broth, and bay leaf. Stir to combine.
  3. Turn heat to high and bring to a boil. Then close the lid and turn down to a simmer.
  4. After 15 minutes open the lid and stir in quinoa. Close lid again and simmer for another 15 minutes.
  5. Stir in fresh parsley and serve with a squeeze of fresh lime juice.
    6. Slow cooker:
  6. In a small pan heat the olive oil, then saute chopped onion and garlic until lightly browned (can be done in slow cooker if it has a browning function).
  7. Place the chicken breasts in the bottom of the slow cooker. Add all other ingredients on top of chicken and cook on high for 3 hours or 6 hours on low.
  8. When using the Instant Pot for slow cooking, the 'More' setting equals high and 'Normal' equals low.
  9. When finished cooking, discard bay leaf. Take out chicken breasts and shred with 2 forks etc. Return shredded chicken to slow cooker together with fresh parsley (if using) and stir to combine everything evenly.
  10. Serve with a squeeze of fresh lime juice.
    11. Instant Pot:
  11. Select 'Saute' to heat the Instant Pot. Once 'Hot' displays add the oil, then stir in onion, garlic, diced chicken and all spices. Saute until the onion has softened.
  12. Add butternut squash cubes, quinoa, diced tomatoes, and broth. Then stir to combine and add the bay leaf on top.
  13. Close the lid and turn the pressure valve to 'Sealing' position. Cook on 'Manual' mode on high pressure for 5 minutes. (Mine takes about 15 minutes to come up to pressure before the timer starts counting down).
  14. When the cooking time is up, let the pressure release naturally for 5 minutes before turning the pressure valve to release any remaining pressure.
  15. Stir in fresh parsley and serve with a squeeze of fresh lime juice.
Pork and Barley Soup
Tags: Main Meal Pork/_Ham/_Bacon Soups & Stews
Servings: 8
Ingredients
Steps
  1. Salt and pepper pork and heat 2 tsp of oil in large pot on medium high heat. Cook pork for 4-5 minutes.
  2. Remove meat to plate, reserving juices in pan. Set meat aside. Add onion, celery and garlic to pan and saute for 3 minutes over medium low heat.
  3. Add remaining 1 tsp oil, and stir to incorporate. Add barley and thyme, cooking for 2 minutes.
  4. Add 1/2 cup of chicken broth and scrape any bits off of the bottom. Add remaining 4 cups of broth and squash and bring to boil.
  5. Add pork and cover. Turn heat to simmer and cook for 40-45 minutes. Barley will soak up more liquid the longer it sits.
  6. I sometimes add a little broth when reheating the next day to make it the right consistency. A few parmesan shavings are pretty yummy on it as well!
Notes
Winter Squash Rolls
Tags: Bread Side_Dish/_Appetizers
I made this. Rated 4/5
Servings: 24+
Ingredients
Steps
  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, butter (or coconut oil), squash, egg and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  2. Divide the dough into 24+ equal pieces and form into rounds. Place the rounds in lightly greased 13x9 inch baking pans. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
  3. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.
Notes
Easy Caramel Sauce
Tags: Dessert Sauces, Gravy, & Seasonings
I made this. Rated 4/5
Servings: 16 Tbsp (makes 1 cup caramel sauce)
Ingredients
Steps
  1. Combine all ingredients in a small/medium saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 min). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks. You can re-warm it slightly to make it more drizzle-able.
Notes
Creamy Butternut Squash Pasta Recipe with Bacon
Tags: Side_Dish/_Appetizers
Servings: 6 1 x
Ingredients
Steps
  1. In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes.
  2. Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
  3. When the squash is tender, add the squash to a food processor along with the milk and salt to taste. Puree until smooth.
  4. In the meantime heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy. About 4-5 minutes. When the bacon is done, place it on a paper towel lined plate to let the grease drain.
  5. Bring a large pot of water to a boil. Add gluten free pasta, cook according to directions, (6-8 minutes) do not overcook.
  6. Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!
Notes
Easy Rosemary Garlic White Bean Soup
Tags: Main Meal Meatless Soups & Stews
Servings: 4 (1.25 cups each)
Ingredients
Steps
  1. Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
  2. Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
  3. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
  4. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
  5. Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!
Notes
The Best Classic Shepherd's Pie
Tags: Beef Ground_Meat Main Meal
I made this. Rated 5/5
Servings: 6 servings Calories: 400 kcal
Ingredients
Steps
  1. Make the Meat Filling.
  2. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  3. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  4. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  5. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  6. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  7. Set the meat mixture aside. Preheat oven to 400 degrees F.
  8. Make the potato topping.
  9. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
  10. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  11. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  12. Add the parmesan cheese to the potatoes. Stir until well combined.
  13. Assemble the casserole.
  14. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  15. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
Notes
Creamy One Pot Turkey and Rice
Tags: Chicken Main Meal
Rated 4/5
Servings: 4-6
Ingredients
Steps
  1. In a large skillet with a lid, melt the butter over medium heat.
  2. Add the onion, garlic and mushrooms and cook, stirring for 2-3 minutes or until the onion is softened.
  3. Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
  4. Slowly stir in the milk and chicken broth.
  5. Add the turkey and the rice and bring to a boil over medium heat.
  6. Stir, reduce the heat to low, and cover with a lid.
  7. Simmer for 15-20 minutes or until the rice is tender. (up time to 40-45 minutes if doing barley)
  8. Stir in the corn and peas and heat through.
Notes
Garlic Herb Oven Roasted Pork Loin
Tags: Main Meal Pork/_Ham/_Bacon
Rated 4/5
Servings: 4 -6
Ingredients
Steps
  1. Preheat oven to 450 degrees (F) and, using a paring knife, pierce the pork loin 8-10 times so the garlic herb mixture can soak into the meat.
  2. In a small bowl combine olive oil, garlic, dried herbs, salt & pepper then slather all over the pork loin.
  3. Roast the pork for 20 minutes on a baking sheet, baste with drippings, then lower the heat to 325 and continue to cook for 10-15 minutes or until a meat thermometer reads 145 degrees (F).
  4. Remove pork loin from oven and allow to rest for 10 minutes before slicing.
  5. Serve with Apple Cider Glazed Brussels Sprouts or vegetable of choice.
Notes
Italian Beef and Rice Skillet
Tags: Beef Ground_Meat Main Meal
Servings: 4 to 6 servings 1 xCategory: DinnerMethod: Stove Top
Ingredients
Steps
  1. Brown the ground beef and onion in a large skillet until no longer pink, drain any excess fat.
  2. Return skillet to stove top and add in the tomatoes, mixed veggies, rice, beef broth, oregano, garlic salt, basil and pepper. Stir until combined and bring to a light boil. Reduce heat to a simmer, cover and let cook until rice is tender (about 25 minutes).
  3. Fluff rice with fork and top with the mozzarella cheese. Cover with the lid for about 3 minutes to let cheese melt. Sprinkle with parsley if desired. Enjoy!
Notes
Sloppy Joe Spaghetti Squash Casserole
Tags: Beef Ground_Meat Main Meal
I made this. Rated 4/5
Servings: 4
Ingredients
Steps
  1. Preheat the oven to 350 F.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds
  3. Place the two halves face-down onto a lined baking sheet and bake for 45 minutes
  4. While the squash bakes, prepare the sloppy joe mixture
  5. Preheat a large skillet on medium-high heat
  6. Add the ground meat and saute until brown then remove with a slotted spoon into a bowl and set aside
  7. Add the coconut oil to the pan and saute the peppers, onions, salt and pepper for about 5 minutes, or until soft
  8. Add the tomato paste, Worcestershire, broth, ketchup and garlic and cook for another few minutes, then set aside
  9. When the spaghetti squash is out of the oven, scrape the inside to form the noodles, and place them into a casserole dish
  10. Add the sloppy joe mixture and the eggs and stir very well to combine
  11. Bake for 45 minutes in the 350 F. oven
Italian Sausage Soup
Tags: Ground_Meat Main Meal Sausage Soups & Stews
Servings: Servings 8 1-cup servings
Ingredients
Steps
    Stove Instructions for Italian Sausage Soup:
  1. Heat a 4-quart soup pot on medium-high.
    2. Add SAUSAGE to the pot, breaking it into small pieces; brown the sausage, stirring as needed; transfer to a plate; set aside. Carefully drain the extra grease, if needed.
    To the same heated skillet, add ONION, GARLIC, and CELERY; sauté until fragrant and tender, stirring as needed (3-4 min).
    Add dry ORZO; sauté until toasted and fragrant (about 2-3 min); stirring as needed.
    Add CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING, SALT, PEPPER, and BROWNED SAUSAGE.
    Bring soup just to boil; then reduce heat to medium-low and simmer until orzo is cooked to your liking (10-15 min); serve warm.
    Instant Pot Instructions for Italian Sausage Soup:
  2. Select "Sauté" on the Instant Pot.
  3. When the display reads "Hot", add sausage, separating it and stirring as needed until fully browned. Transfer sausage to a plate and set aside. You can drain the sausage fat from the Instant Pot into a heat-safe container or use it to saute the veggies.
  4. Continue with the "saute" function on the Instant Pot. Utilize the sausage fat or heat a small amount of OLIVE OIL; then add ONION, CELERY, and GARLIC to the Instant Pot and saute until tender, stirring as needed (about 3 minutes).
  5. Add DRY ORZO, CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING; SALT, PEPPER, and BROWNED SAUSAGE.
  6. Press the "Cancel" function on the Instant Pot.
  7. Secure the lid and turn the pressure release valve to the "Sealing" position.
  8. Select "Manual" and set the Instant Pot on Manual +1 minute high pressure (use +2 minutes if using whole wheat orzo).
  9. When the cycle is complete, a Quick Pressure Release (QPR) is needed to depressurize the cooker and prevent overcooking the orzo pasta.
    10. This is done by turning the pressure release valve from "sealing" to "venting" position, using an oven mitt for protection.
    CAUTION: The steam shoots upward from the pressure valve when depressurizing. Always stand back from the cooker when releasing the steam.
  10. Allow the cooker to fully release all of the pressure until the 'float valve' drops before attempting to open the lid. This process can take several minutes.The cooker automatically goes into "Keep Warm" mode until you shut it off.
    11. Storage Instructions:
  11. Store Italian Sausage Soup in an airtight container in the refrigerator up to 5 days.
Notes
Chocolate Swirl Coffee Cake with Vanilla Crumble. an Old Fashioned Recipe!
Tags: Breakfast
Servings: 16
Ingredients
Steps
    TO MAKE THE VANILLA CRUMBLE:
  1. Grease and flour a 10 inch tube pan or bundt cake pan very well and preheat oven to 325 degrees F.
  2. Prepare the vanilla crumble by pulsing together the flour butter, sugar and vanilla in a food processor until well combined.
    3. TO MAKE THE CAKE BATTER:
  3. Begin by sifting together the flour, baking powder and salt.
  4. In the bowl of an electric mixer, beat together the eggs, sugar and vanilla at high speed until very foamy.
  5. Melt the butter and mix in the vegetable oil.
  6. Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.
  7. Fold in the dry ingredients alternately with the 1 cup whole milk, at room temperature.
  8. When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions.
  9. Divide the batter in two equal portions and pour half of the batter into the greased and floured pan.
  10. To the remaining half of the batter quickly beat in the cocoa and 3 tbsp milk.
  11. Spoon the chocolate batter in large spoonfuls all over the surface of the vanilla batter in the pan. Using the handle of a wooden spoon, swirl the chocolate batter through the vanilla batter in a random pattern
  12. Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces which get scattered all over the surface of the batter.
  13. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked.
  14. Cool in the pan for about 10 minutes before inverting onto a wire rack covered in a clean tea towel.
  15. Remove the pan and then placing another wire rack on top and flipping the cake again so that the crumble is on top. Serve warm or cold. You can drizzle some chocolate ganache over the top if you like.
    16. TO MAKE THE CHOCOLATE GANACHE:
  16. Melt together the chocolate and whipping cream in a double boiler. Do not over heat. As soon as the chocolate is melted take it off the double boiler.
  17. Spoon the ganache into a Ziploc bag and snip off a corner with scissors, then squeeze the ganache through the hole all over the surface of the cake.
Notes
Hamburger Soup
Tags: Ground_Meat Main Meal Soups & Stews
Rated 3/5
Servings: 6
Ingredients
Steps
  1. Heat the olive oil in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
  2. Cook for 5-6 minutes or until softened.
  3. Add the ground beef to the pot and season with salt and pepper to taste.
  4. Cook, breaking up the meat with a spoon, until browned and mostly cooked through. Add the garlic and cook for 30 seconds more.
  5. Add the tomatoes, tomato sauce, Italian seasoning, beef broth and potato to the pot; bring to a simmer.
  6. Cook for 25-30 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
  7. Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
Notes
Hamburger Soup
Tags: Ground_Meat Main Meal Soups & Stews
Servings: 7
Ingredients
Steps
  1. Heat olive oil in a large pot over medium-high heat. Crumble in beef, then cook and break up beef until no longer pink, about 6 - 7 minutes. Transfer to a plate lined with paper towels, leave 1 Tbsp fat in pot drain of excess.
  2. Add onion, carrots, and celery and saute 5 minutes. Add garlic and saute 1 minute longer.
  3. Pour in beef broth, tomatoes, tomato sauce, Worcestershire, browned beef, potatoes, oregano and thyme. Season with salt and pepper to taste.
  4. Bring mixture to a light boil, cover then reduce heat to low and let simmer, until potatoes are tender, about 25 - 35 minutes.
  5. Stir in peas and let heat through. Stir in parsley and serve warm.
Notes
My Super Simple Spaghetti Sauce
Tags: Sauces, Gravy, & Seasonings
I made this. Rated 5/5
Servings: 4 1/2 cups
Ingredients
Steps
  1. Throw it all in a sauce pan, stir, simmer, cover and continue to simmer for 20-30 minutes.
  2. Season again to taste.
Notes
Sweet and Sour Chicken
Tags: Chicken Main Meal
Need to make about 4.5 - 5 lb worth for 6 people for two nights (4.5 if you have good amount of veggies and 5 if the veggies a bit skimpy)
Rated 4/5
Servings: 4
Ingredients
Steps
  1. Coat chicken with egg white, salt, and cornstarch: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
  2. Make sweet sour sauce: Whisk together the pineapple juice, vinegar, ketchup, soy sauce, salt, and brown sugar.
  3. Stir-fry chicken: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
    4. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned.
    Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
  4. Stir fry bell pepper and ginger: Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute.
  5. Add pineapple, sweet sour sauce, let simmer, add chicken: Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.
    6. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
    Taste the sauce and add more brown sugar if you’d like.
Notes
No-Yeast Peanut Butter Bread
Tags: Quick breads & Muffins
From a 1932 cook book (depression Era)
Servings: 12
Ingredients
Steps
  1. Preheat oven to 325°F.
    2. Mix together the dry ingredients.
    Mix in the milk, and then the peanut butter.
    Scrape into a greased loaf pan. Bake 1 hour.
White Bean & Pork Stew
Tags: Main Meal Pork/_Ham/_Bacon Soups & Stews
I made this. Rated 3/5
Servings: 8-12?
Ingredients
Steps
    STOVE TOP:
  1. In a large pot, fry your bacon up over medium heat. Put your bacon in right from the get go, don’t wait for it to get hot. When crispy, remove from the pot but leave the bacon grease.
  2. Salt and pepper your pork steaks or cubed pork, then brown it in the bacon grease. As the pork is browned, remove to a plate. Don’t overcrowd while browning, you may have to do this in batches.
  3. Once all your pork is browned, add in the bell pepper, onion and carrots. Depending on how fatty your pork is, you may need to add some oil or butter to the pot. If you do, add a couple tablespoons of either.
    4. Cook the veggies until starting to soften. Add in the garlic, cook for another 2-3 minutes.
  4. Add the wine and scrape the brown bits off the bottom. Add in the box of broth, the 5 cans of rinsed and drained beans, along with the browned pork & the chopped bacon. Stir. Simmer for 45 minutes with the lid on, stirring occasionally.
  5. Taste the beans for salt and pepper, add what’s necessary. Rinse and drain your remaining can of navy beans. Smash them with a fork, bean smasher, or your hands. Add the smashed beans to the pot and stir to incorporate.
  6. Simmer for another hour with the lid on, stirring occasionally. After the hour, taste again for seasoning and pork tenderness. If your pork is still not as tender as you would like, simmer for another 30 minutes or until tender.
Notes
Southwest Chicken Barley Soup
Tags: Chicken Main Meal
I made this. Rated 4/5
Servings: 8
Ingredients
Steps
  1. In a large pot heat the olive oil over medium heat then saute the onion and garlic for 5 minutes.
  2. Add the remainder of ingredients (except chicken)
  3. Bring to boil; reduce to simmer; cover and cook for 45 minutes
  4. Stir in chicken and cook 10 minutes longer
Notes
Meat loaf (meatloaf)
Tags: Beef Ground_Meat Main Meal
Make 1/3 cup dry quinoa
I made this. Rated 4/5
Servings: 5-6
Ingredients
Steps
  1. *extra step of you want: cook onions, garlic, and oregano in oil in pan until onions are softened*.
    2. Mix all ingredients together well and shape into loaf in loaf pan or 7x11 pan.
    Top with more ketchup or BBQ sauce.
  2. Cook on 350° for 1 hour.
Notes
Herbed Butter Garlic Rice
Tags: Side_Dish/_Appetizers
I made this. Rated 5/5
Servings: 4
Ingredients
Steps
  1. *Add oil and rice to a small sauce pan. Saute on medium to medium-high heat for 3-5 minutes, stirring often so the rice doesn't burn. Once the rice starts to turn golden, add garlic, stir for a minute and then add the broth, herbs, butter, salt and pepper. Bring to boil, then reduce the heat to low, put the lid on and simmer for 18 minutes.
  2. Feel free to add in some fresh parsley and then serve.
Notes
Honey Garlic Chicken Breast
Tags: Chicken Main Meal
I made this. Rated 4/5
Servings: 4
Ingredients
Steps
  1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
  2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
  3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
  4. Place chicken in skillet and cook for 2 - 3 minutes until golden. Turn and cook the other side for 1 minute.
  5. Turn heat down slightly to medium high.
  6. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
  7. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
  8. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
  9. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.
Notes
Chicken Pot Pie Casserole
Tags: Chicken Main Meal
Kids love! Just used this recipe for the pot pie insides.
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. Preheat oven to 375 degrees F.
  2. Allow piecrust to warm at room temperature,15-20 minutes, before rolling out.
  3. Spray a 2-quart casserole dish with non-stick cooking spray.
  4. Heat butter and oil over medium-high heat until it shimmers.
  5. Add diced carrots and celery and cook for 3 minutes.
  6. Add minced onions and cook until onion is translucent.
  7. Add minced garlic and cook 30 seconds.
  8. Add cubed, cooked chicken and diced mushrooms and cook 1 minute.
  9. Sprinkle vegetables and chicken with the flour and cook 3 minutes, stirring continuously.
  10. Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
  11. Pour in the white wine and cream. Stir well.
  12. Season-to-taste with salt and add the pepper, thyme and basil. Stir well and continue to cook until thickened to a thick-stew consistency.
  13. Pour chicken stew mixture into the prepared casserole dish.
  14. Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides. Combine egg and water and brush the pastry with the egg mixture.
  15. Bake, at 375 degrees F, on the center rack of the oven, 35-45 minutes, or until top is golden.
  16. Enjoy!
Notes
Banana Bread Recipe (*alt w/avocado)
Tags: Quick breads & Muffins
I made this. Rated 5/5
Servings: one loaf
Ingredients
Steps
  1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
  3. Mix in the baking soda and salt. Stir in the cinnamon, sugar, beaten egg, and vanilla extract. Mix in the flour. Then mix in the nuts.
  4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
  5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
Notes
Fluffy Pumpkin Pancakes
Tags: Breakfast
Rated 5/5
Servings: About 12 5-inch pancakes (or 18)
Ingredients
Steps
  1. To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
  2. Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
  3. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
  4. Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
  5. Let batter rest for about 5 minutes.
  6. Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter or use oil on the pan. Using a 1/3 cup measure, pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
  7. Serve topped with butter and maple syrup, if desired.
Notes
Fruit Juice Blocks
Tags: Dessert
Juice jello
Servings: 9 dozen blocks ( or less of smaller pan)
Ingredients
Steps
  1. In bowl, sprinkle gelatin over cold juice and lightly mix. Let sit for 1 minute.
  2. Add hot juice and stir until gelatin is completely dissolved.
  3. Pour into 13 x 19 inch baking pan (or smaller if you want fatter pieces). Chill until firm. Cut into 1 inch squares.
  4. Refrigerate leftovers.
Notes
Brown Sugar Pineapple Chicken (Baked or Grilled!)
Tags: Chicken Main Meal Marinade
I made this. Rated 4/5
Servings: 4 -6
Ingredients
Steps
  1. Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate the remaining marinade (will become your Glaze) separately.
  2. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
  3. GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
  4. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
  5. Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
  6. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).
  7. STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.
  8. Whisk 2 teaspoons cornstarch to reserved Glaze and add to now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken to Glaze and toss to coat. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).
Notes
Leftover Pork Casserole with Mashed Potatoes
Tags: Main Meal Pork/_Ham/_Bacon
I made this. Rated 4/5
Servings: 4
Ingredients
Steps
  1. Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes. Stir in flour until well blended and cooked, about 2 minutes. Add salt, poultry seasoning, and pepper.
  2. Add broth and water, stirring until thickened and bubbly. Add the diced pork and vegetables; heat through.
  3. Pour the pork mixture into a lightly greased 1 1/2-quart casserole.
  4. Spoon prepared mashed potatoes evenly over the mixture.
  5. Bake at 350 F for 25 to 35 minutes, topping with cheese the last 5 minutes, if desired. *(Skipped this step)*
Notes
The Best Snickerdoodle Zucchini Bread with Coconut Oil
Tags: Quick breads & Muffins
Is starred. Rated 5/5
Servings: 2 loaves (18-20 pieces)
Ingredients
Steps
  1. Preheat oven to 350 degrees.
  2. Coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.
  3. In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
  4. In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until well combined
  5. Pour the dry mixture into the wet mixture and mix until well combined. Batter will be thick. Add the zucchini and mix again until your veggies are fully incorporated.
  6. In a separate small bowl, combine the cinnamon and sugar to create the topping mixture.
  7. Fill half of each loaf pan with batter and sprinkle ¼ of the topping mixture over each pan.
  8. Divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over each.
  9. Bake for about 45-50 minutes, or until a knife inserted into the middle comes out clean.
  10. Allow the bread to cool a bit before slicing.
Notes
Healthy Multigrain Chia Waffles
Tags: Breakfast
Servings: 8
Ingredients
Steps
  1. Preheat a waffle iron according to manufacturer's instructions; spray the inside with cooking spray.
  2. Whisk almond milk, applesauce, egg, chia seeds, and vanilla extract together in a bowl; let sit until chia seeds start to thicken the mixture, about 2 minutes. Whisk flour, oats, flax seed meal, baking powder, cinnamon, sugar, and salt into almond milk mixture until batter is smooth.
  3. Scoop 1/2 cup batter into the preheated waffle iron and cook until crisp and golden, about 5 minutes per waffle. Repeat with remaining batter.
Notes
Mexican Chicken, Sweet Potato and Black Bean Skillet
Tags: Chicken Main Meal
Everyone liked this (not sure what I did with the cheese)
Rated 2/5
Servings: 4
Ingredients
Steps
  1. Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.
  2. In a small bowl combine all of the spices.
  3. When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.
  4. Sauté the chicken for approximately 3 minutes then add in the onion.
  5. Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.
  6. Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce.
  7. Stir together and cook until the mixture is heated through, approximately 2-3 minutes.
  8. Squeeze the lime juice over everything then top with the shredded cheese.
  9. Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.
  10. Garnish with cilantro and serve.
Notes
Apple & Banana Quinoa Oat Bites
Tags: Granola_bars/_Energy_Bites
I made this. Rated 4/5
Servings: 20
Ingredients
Steps
  1. Preheat the oven to 180c / 350f and line a baking tray with parchment paper.
  2. Add the quinoa and oats to a large bowl.
  3. Mash the banana on a board and add this to the bowl, then grate in the apple.
  4. Mix all the ingredient together with a spoon before rolling into approximately 20 balls. Place them on the tray and bake in the oven for 15 minutes until the edges are just starting to brown.
  5. Allow to cool completely before eating. Store in an airtight container in the fridge for 2-3 days.
Notes
Best Marinade in Existence
Tags: Marinade
I made this. Rated 4/5
Servings: 1 1/2 cups
Ingredients
Steps
  1. Mix all ingredients
  2. Pour over meat – refrigerate up to 8 hours turning the marinate container over regularly (I marinate mine for 4 hours)
  3. Cook meat as desired
Notes
Beef Stew
Tags: Beef Main Meal Soups & Stews
Everyone likes, Ivy a little less than others.
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. Season beef with salt and pepper and coat with flour.
  2. Heat a Dutch oven over medium-high heat. Add beef in 2 batches and cook until browned on all sides. Remove beef from Dutch oven and set aside.
  3. Add the butter to the Dutch oven. Once melted, add onion and celery and cook for 5 minutes.
  4. Add garlic and cook for 1 minute.
  5. Add the water (w/ beef bullion) and scrape up any browned bits on the bottom. Add stewed tomatoes, steak sauce, Worcestershire sauce, sugar, hot sauce, thyme, oregano, basil and pepper. Return beef to the Dutch oven and bring everything to a simmer.
    6. Reduce heat, cover and simmer for 2 hours, stirring every now and then.
  6. Add potatoes and cook for 30 minutes.
  7. Add peas and parsley and cook for 5 minutes.
    8. Check for seasoning and add salt and pepper to taste.
Notes
Chocolate Chip Caramel Butter Bars
Tags: Bars/Bark Dessert
Want to try!
Servings: 24 bars
Ingredients
Steps
  1. Preheat oven to 350f degrees.
  2. Spray a 9x13 baking dish with nonstick cooking spray.
  3. Mix together butter and sugar using an electric mixer until fluffy.
  4. Mix in the eggs and the vanilla extract. Then stir in the baking soda and cream of tartar.
  5. Slowly mix in 4 cups all-purpose flour (a little at a time) until the mixture is combined (don't overmix)
  6. Finally, stir in the chocolate chips. Batter will be very stiff so this will take a couple of minutes.
  7. In a bowl, whisk together caramel sauce and 1/4 cup all-purpose flour until totally combined.
  8. Press half of the cookie bar batter into the bottom of the prepared baking dish and halfway up the sides. This is easiest if you spray a little nonstick spray onto your hands and then press the batter gently.
  9. Pour caramel sauce on top of batter.
  10. Drop spoonfuls of the remaining dough evenly over the top of the caramel.
  11. Bake for about 25-35 minutes until golden brown.
  12. Cool completely before cutting.
Roasted Pumpkin Seeds {Super Easy}
Tags: Side_Dish/_Appetizers
Ingredients
Steps
  1. Cut pumpkin, scrape out seeds, rinse: Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top.
    2. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.
    Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
  2. Boil pumpkin seeds in salted water for 10 min: Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.
    3. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
  3. Bake seeds in 400°F oven until browned: Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so.
    4. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.
    Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.
    Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.
    Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
Steak with Rice
Tags: Beef Main Meal
Rated 3/5
Servings: 2
Ingredients
Steps
  1. Cut the steaks into pieces and season with a little salt, one chopped garlic, pepper, nutmeg and Worcestershire sauce. Let marinate about 30 minutes.
  2. Heat 25 ml (1 3/4 tablespoons) olive oil and the margarine in a frying pan. When the margarine is completely melted, add the meat and fry it over low heat for about 10 minutes, stirring occasionally.
  3. Meanwhile, put the remaining olive oil and the remaining chopped clove of garlic in a saucepan and saute over low heat for about 2 to 3 minutes, stirring occasionally. Add the rice and season with a little salt. Stir and fry the rice about 1 minute. Pour the water (twice the rice volume) and boil over medium high heat. When starts boiling, reduce to low heat and cook about 10 minutes.
  4. Add the rice and the chopped coriander to the meat frying pan. Mix the rice in the meat and serve.
Notes
Skillet Chicken and Rice
Tags: Chicken Main Meal
I made this. Rated 4/5
Servings: 4
Ingredients
Steps
  1. Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with 1/2 teaspoon salt. Cook about 5-6 minutes or until until translucent.
  2. Meanwhile, season the chicken with 1 teaspoon garlic powder, 1 tsp (or a tad less) salt, paprika, onion powder, and pepper. Set aside.
  3. Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted.
  4. Nestle the chicken into the rice and add 3 cups of the chicken broth. Bring to a boil. Reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice.
  5. Remove lid and give it a good stir. Pour in the remaining cup of chicken broth (only do if needed), salt to taste of any, garlic powder to taste is any, and red pepper flakes if using. Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.
  6. Let rest 5 minutes before serving.
Notes
Quick & Easy Creamy Herb Chicken
Tags: Chicken Main Meal
I made this. Rated 4/5
Servings: 4
Ingredients
Steps
  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  4. Stir in milk (or cream); season with salt and pepper, to taste.
  5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
Notes
Funfetti Shortbread Bites
Tags: Cookies Dessert
Servings: 335 Bites (only made 104). [Bigger cookies 12-15?]
Ingredients
Steps
  1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
  2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract.
  3. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together, if it doesn't you can add a few teaspoons of milk).
  4. Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out).
  5. Chill dough in refrigerator 20 - 30 minutes. Meanwhile preheat oven to 350 degrees.
  6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough. **maybe make into slightly bigger cookie size instead **
  7. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.
  8. Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.
  9. Cool completely then transfer to an airtight container and store at room temperature.
Notes
One Pan Tomato Basil Chicken & Rice
Tags: Chicken Main Meal
I made this. Rated 4/5
Servings: 4-5
Ingredients
Steps
  1. Preheat oven to 200°c | 400°F. Heat the oil in a large, deep ovenproof cast iron skillet/or pan (over 30 cm or 12-inches). Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
  2. Add the garlic; fry until fragrant (about 30 seconds). Add the onion and red peppers / capsicum; fry for about 3 minutes or until and onion is transparent. Stir in the chicken broth (stock). Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.
  3. Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of water to the rice ONLY if needed (if rice hasn't cooked fully).
  4. Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.
  5. Season with extra salt to taste; sprinkle with freshly chopped basil to serve.
Notes
Better Than Otis Almond Poppy Seed Muffins
Tags: Quick breads & Muffins
I made this. Rated 4/5
Servings: 6 Jumbo Muffins or 14-15 regular muffins
Ingredients
Steps
  1. Preheat the oven to 375 degrees F.
  2. Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.
  3. In a large mixing bowl, cream the butter, coconut oil, and sugar for at least 3 minutes.
  4. Add the eggs, almond and vanilla extract, and buttermilk and beat until combined.
  5. Add the dry ingredients to the wet ingredients and beat just until combined, being careful not to over-beat. Lumps of flour will remain and that's okay.
  6. Add the poppy seeds and stir gently until combined.
  7. Fill 6 jumbo/king-sized muffin tins till almost full.
  8. Sprinkle with a few sliced almonds.
  9. Bake for 20-25 minutes (15-20 minutes for regular size) or until a toothpick inserted into the middle comes out clean but moist. Be careful not to overbake and do not open the oven too early.
Fudge Stuffed Chocolate Chip Cookie Bars
Tags: Dessert
I made this. Rated 4/5
Servings: 32
Ingredients
Steps
    Cookies:
  1. Preheat oven to 350
    2. In a mixing bowl, cream together the butter and sugars until light and creamy.
    Add eggs, vanilla, and salt and mix well.
    Add baking soda and flour and mix until combined.
    Stir in chocolate chips.
  2. Press 2/3 of the dough into a foil lined, greased 9x13" pan. Se aside.
    3. Fudge:
  3. In a glass bowl, melt the condensed milk and chocolate in the microwave, 30 seconds at a time, stirring each time, until melted and smooth. Pour evenly over cookie dough.
    4. Cookies:
  4. Take remaining 1/3 cookie dough, and flatten between your hands, a little at a time, and lay over the fudge layer as evenly as possible. (Because the dough is sticky, it works best to spray your clean hands with cooking spray to make the dough easier to handle).
  5. Bake 22-25 minutes or until golden and the edges start to slightly pull away from the sides of the pan. Cool on the counter, then chill for 2 or more hours before cutting. Store tightly covered.
How to Make Gravy Without Drippings ( turkey gravy, chicken gravy)
Tags: Sauces, Gravy, & Seasonings
Rated 4/5
Servings: 4
Ingredients
Steps
    Basic Gravy:
  1. In a saute pan or saucepan over medium heat, melt butter.
  2. Whisk in flour and pepper until no lumps remain. Cook for one minute.
  3. Slowly add broth to pan, whisking continuously. Cook for 5-7 minutes or until desired thickness is achieved, while whisking continuously.
  4. Remove pan from heat and season with salt to taste.
    5. Thanksgiving Gravy:
  5. In a saute pan or saucepan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned. Add garlic and cook an additional 30 seconds.
  6. Whisk in flour and pepper until no lumps remain. Cook for one minute.
  7. Slowly add broth to pan, whisking continuously. Add poultry seasoning and whisk to incorporate. Cook for 5-7 minutes or until desired thickness is achieved, while whisking continuously.
  8. Remove pan from heat and season with salt to taste.
The Best Baked Garlic Pork Tenderloin Recipe Ever
Tags: Main Meal Marinade Pork/_Ham/_Bacon
Servings: Yield 8
Ingredients
Steps
  1. Preheat oven to 350 degrees.
  2. Line baking sheet with aluminum foil.
  3. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
  4. Generously season meat with salt and pepper.
  5. In a large pan, heat oil until shimmery.
  6. Add to pan, and cook on all sides until dark golden brown.
  7. Transfer to baking sheet.
  8. Generously coat with herb mix.
  9. Place pats of butter on top of the pork.
  10. Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
  11. When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
  12. Slice against the grain and serve immediately.
  13. To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
  14. To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
  15. To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
Easy Homemade Taco Seasoning
Tags: Sauces, Gravy, & Seasonings
Rated 4/5
Servings: 1 lb meat
Ingredients
Steps
  1. Combine all of the ingredients together and mix.
Notes
Breakfast rice bowl
Tags: Breakfast Main Meal Sausage
A rice bowl made for breakfast (or breakfast for dinner) (a tad offer recommended PFC)
Rated 5/5
Servings: 5
Ingredients
Steps
  1. Cook rice per package directions.
    2. Cook egg whites.
    Cut avocado, tomatoes, and olives.
    Assemble bowls in this order: rice on bottom, then meat, beans, eggs, sauce/gravy , avocados, olives, tomatoes, (extra gravy), cheese, salsa, sour cream.
Notes
Breakfast sandwich
Tags: Breakfast
Servings: 2
Ingredients
Steps
  1. Toast English Muffins.
    2. Cook bacon. Pat off fast with paper towel. Set aside.
    Mix up egg and egg whites. Cook in medium skillet.
    When cooked through, cut eggs in half and fold each half once. Top with cheese and bacon. Add a little water to pan and put lid on until cheese is melted.
    Put on English Muffins.
Notes
Melt in the Mouth Shortbread Stamped Cookies
Tags: Cookies Dessert
Servings: ~ 24 COOKIES
Ingredients
Steps
  1. In a bowl combine the flour, cornflour, and salt.
    2. Tip - sifting the flour will give light and airy cookies
  2. In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and the powdered sugar until light and fluffy.
  3. Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough.
    4. Tip - if however, the dough is too crumbly you can add a tablespoon or two of water. Do not add water unless necessary otherwise, the dough will spread too much.
  4. Divide the dough into two discs and wrap in plastic wrap.
    5. Tip - I like to chill the dough into small portions so I can work with chilled dough in batches.
  5. Refrigerate for at least two hours or until cold enough to roll.
    6. Tip - you want the dough chilled but still pliable so it can be rolled and stamped. If too chilled it will crack when rolling and the stamps will not create an impression.
  6. Preheat the oven to 350 °F /180 °C / Gas Mark 4
  7. Working with one disc at a time. roll the dough on a lightly floured surface to about ¼ inch thickness.
    8. Tip - I prefer to roll on a parchment paper so I can transfer to the fridge if the dough gets too warm.
  8. Dip the cookie stamps in flour and dust off excess. Press firmly to impress but not too much that it cracks the dough. Cut out the cookies.
    9. Tip - some stamps come in two parts. Stamp the dough then center the cutter and cut the disc. If necessary chill the dough between steps.
  9. Place cookies on a parchment or silicone-lined baking tray.
    10. Tip - I prefer to chill my cookies for 10 minutes before baking if the dough gets soft.
  10. Bake the cookies on the center rack for about 8 to 10 minutes.
  11. Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
Notes
Slow Cooker Pork Tenderloin
Tags: Main Meal Pork/_Ham/_Bacon
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. Heat 1 tablespoon of olive oil in a pan over medium high heat.
  2. Season the pork tenderloins on all sides with the salt, pepper and Italian seasoning. Cut the pork tenderloins in half if needed to fit into your slow cooker.
  3. Sear the pork for 5-6 minutes per side, or until golden brown.
  4. Place the pork in a slow cooker.
  5. In a small bowl, mix together the remaining tablespoon of olive oil, chicken broth, soy sauce, balsamic vinegar, brown sugar and garlic.
  6. Pour the sauce over the pork. Cover the slow cooker and cook on LOW for 6-8 hours, or HIGH for 4 hours.
  7. Remove the pork from the slow cooker and place on a plate; cover with foil to keep warm.
  8. Pour the liquid from the slow cooker into a pot. Heat the pot over medium heat and bring the sauce to a simmer.
  9. Mix the cornstarch with 1/4 cup of cold water. Add the cornstarch to the pot and bring to a boil.
  10. Cook for 1 minute, or until sauce has just thickened.
  11. Add the butter to the pot and stir until melted. Remove the pot from the heat.
  12. Slice or shred your pork and pour the sauce over the top. Sprinkle with parsley and serve.
Notes
Pork with Rice and Black Beans
Tags: Main Meal Pork/_Ham/_Bacon
Youngest two don't care for it at this time (August 2021)
Servings: 4
Ingredients
Steps
  1. Rinse the rice well. Put the rice, 375 ml (1½ cups) of water and a pinch of salt in a medium saucepan and place it on the stove top, but do not turn on the heat yet.
  2. Heat the olive oil in a large deep frying pan or casserole dish over a medium heat. Cook the onion and garlic for 2–3 minutes. Add the capsicum and cook for 1 minute. Add the cumin, paprika and chilli powder (if using) and stir-fry for 1 minute. Increase the heat to high, add the pork and stir, using a wooden spoon, to break up the mince.
  3. As soon as you put the pork in the pan, bring the rice to the boil. Once it boils, cover the pan with a tight-fitting lid, reduce the heat to the lowest setting and cook for 12 minutes. Turn off the heat and leave the rice to steam, still covered, for a further 8 minutes. Do not lift the lid at any time during cooking.
  4. Continue to cook the pork for 3–4 minutes until it has browned. Add the tomato and beans, season with salt and pepper and stir to combine. Bring to the boil, then reduce the heat and simmer, covered, for 10 minutes.
  5. While the pork is cooking, lie the corn cobs on a board, then slice the kernels off each side using a sharp knife. Add the corn kernels to the pan. Simmer for 5 minutes, covered, then remove from the heat.
  6. Stir the coriander (if using) through the pork just before serving, or serve it on the side for whoever wants some.
  7. Optional extra Serve some mashed avocado and a bowl of sour cream on the side for dolloping on top.
Notes
One Pot Creamy Garlic Pasta
Tags: Dairy_Free Side_Dish/_Appetizers
Servings: 4
Ingredients
Steps
  1. Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
  2. Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
  3. Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
  4. Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
  5. Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).
Notes
Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
Tags: Cookies Dessert
Servings: 8
Ingredients
Steps
  1. Preheat oven to 400 degrees.
  2. In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
  3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. (Around 3-5 seconds with mixer, then by hand for ready of time). Stir in peanut butter chips (or can substitute chocolate chips).
  4. Chill dough for 10 minutes (Or up to 30 minutes).
  5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
  6. **if making them half the size, then reduce cooking time by around 2-4 minutes**
  7. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
Notes
One Pan Mexican Quinoa
Tags: Main Meal Meatless
Haven't tried yet, but put in for later trying
Servings: 4
Ingredients
Steps
  1. Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
  2. Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
  3. Cover with a lid and cook for 20 minutes. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
  4. Then stir in the lime juice, the green onions, the parsley/cilantro and season with salt, pepper, and red pepper flakes. Serve with avocado on top.
Notes
Huevos Rancheros
Tags: Breakfast
Servings: 1
Ingredients
Steps
  1. Heat the oil in a small skillet on medium heat. Add the tortilla and cook for 30 seconds on each side, until it becomes slightly crispy. Use tongs to remove the tortilla to a paper towel to drain any excess oil.
  2. In the same pan, crack one egg. Fry the egg until it's cooked to your liking.
  3. To layer the huevos rancheros, add the tortilla to a plate. Top with black beans and the fried egg.
  4. Sprinkle the diced tomato, cilantro and cotija cheese on top.
  5. Slice the avocado and add a couple slices to the plate.
  6. Season with salt and pepper and add a dash of hot sauce, then serve.
Hearty Italian Chicken and Autumn Veggie Soup
Tags: Chicken Main Meal Soups & Stews
Rated 3/5
Servings: about 4 as a hearty entree, or about 6 smaller bowls
Ingredients
Steps
  1. Preheat oven to 400°, and line a baking sheet with foil.
  2. Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.
  3. Cut the tops off of the heads of garlic, drizzle each head with a little oil, plus a pinch of salt and pepper, and wrap each head in a small piece of foil; place on the baking sheet next to the chicken.
  4. Roast the chicken, along with the garlic, for 45 minutes; then allow both to cool until they can be handled.
  5. Once they are cooled, shred the chicken, and set it aside; then, squeeze the roasted garlic from the papers, and using your knife or a fork, make the cloves into a paste; set the paste aside for a moment.
  6. Place a medium-large pot over medium to medium-high heat, and drizzle in about 2-3 tablespoons of the oil, plus add in the tablespoon of butter; once melted together, add in the onion and allow it sweat for about 3-4 minutes, until translucent and softened.
  7. To the onion add the roasted garlic “paste”, and stir it in to combine.
  8. Next, add in the diced carrots, parsnips, celery and butternut squash and stir to combine; add in the Italian seasoning, plus a pinch or two of salt and black pepper, and the red pepper flakes, and stir to incorporate.
  9. Add in the tomato paste and stir, and allow it to cook with the vegetables for about 2-3 minutes, or until the “raw” flavor of it is cooked out of it.
  10. Next, add in the chicken stock and stir, followed by the piece of parmesan rind, if using; cover with a lid and simmer very gently on low for about 20-22 minutes, stirring occasionally (especially if you add the parmesan rind so that it doesn't stick to the bottom), or until the veggies are tender.
  11. Turn off the heat, and remove the parmesan rind, if using; add in the kale and stir to incorporate it, and allow it wilt into the soup for a few minutes; then, finish the soup by adding in the shredded chicken, the basil and the parsley (also, check your seasoning at this point to see if any additional salt/pepper is needed).
  12. To serve, add about ¼ cup or so of cooked gnocchi to your bowl, and ladle some of the stew over top; garnish with some grated parmesan, if desired, and serve with warm bread.
Chicken Stew
Tags: Chicken Main Meal Soups & Stews
Good base, better with alterations
I made this. Rated 4/5
Servings: 6
Ingredients
Steps
  1. In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
  2. Cook onion, carrot and celery (& lima beans of using) in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
  3. Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
  4. Remove lid and stir in green beans/peas and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered. Also, add the rest of the seasonings (the dashes of things).
  5. To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.
Notes
Midnight Pumpkin Layer Cake
Tags: Dessert
I made this. Rated 5/5
Ingredients
Steps
    For the Chocolate Cake Layer:
  1. Preheat oven to 350° F. Spray an 8-inch round cake pans with cooking spray and line the bottom with a parchment paper round.
  2. Into a large bowl, sift flour, sugar, cocoa powder, baking powder, baking soda and salt.
  3. In a medium measuring cup with a spout, combine the buttermilk, coffee, oil, egg, and vanilla.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Transfer the batter to the prepared cake pan.
  5. Bake on the middle rack until a toothpick or skewer inserted into the center comes out with a few crumbs, about 20 minutes. Try not to over-bake. Let cake cool in the pan for 10 minutes and then turn onto a wire rack until completely cool.
    6. For the Spiced Pumpkin Cake Layers:
  6. Spray two 8-inch round cake pans with cooking spray and line the bottoms with a parchment paper rounds.
  7. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed (I use #6 on KitchenAid) until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds.
  8. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to pumpkin/egg mixture.
  9. Evenly distribute batter into the prepared pans (weigh them if possible with digital kitchen scale for 560 g per pan), smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or skewer inserted into the center comes out clean, about 25 minutes.
  10. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack and cool them completely.
    11. For the Salted Caramel:
  11. In a medium saucepan over medium heat, stir the sugar, water, and lemon juice until combined. Brush down the sides of the saucepan with a wet pastry brush to keep the sugar from crystalizing. Increase the heat to medium-high.
  12. Stop stirring, and let the mixture bubble until it reaches an amber colour, about 8 minutes. Promptly remove the saucepan from the heat and add the heavy cream and butter (be careful, as this will bubble and steam aggressively for a moment). No need to stir.
  13. Clip a candy thermometer onto the saucepan and return the mixture to medium-high heat until it reaches 248°F). Transfer the caramel to the heatproof bowl and stir in the vanilla and sea salt. As the caramel reaches room temperature it will become thick and spreadable. Store in a sealed jar in refrigerator for up to 2 weeks.
    14. For the Chocolate Chip Cream Cheese Filling:
  14. In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until very light and fluffy, about 2 minutes.
  15. Add confectioners’ sugar, vanilla, and salt, and beat on low speed until well combined. Increase the speed to medium and beat until very light and fluffy once again, about 6 more minutes. Add the softened cream cheese and beat until combined, about 1 more minute. Stir in the chocolate chips. Keep refrigerated for up to 3 days.
    16. For the Glossy Dark Chocolate Frosting:
  16. In a medium saucepan over medium heat, melt the butter. Using a wooden spoon, stir in the sugar, sifted cocoa powder, and salt and until everything is combined. The mixture will be very thick and grainy.
  17. Add the heavy whipping cream and sour cream and whisk until well combined. Continue to heat the mixture until hot to the touch, about 5 minutes. Remove from the heat and whisk in the vanilla. Transfer the frosting to a heatproof bowl and let cool. Cover the frosting and refrigerate until spreadable, about 3 hours.
    18. Assembly of the Midnight Pumpkin Layer Cake:
  18. Prepare the frostings and fillings by ensuring they are all at a spreadable consistency (if your caramel is too thick, you can microwave for about 10 seconds to soften). Put a dollop of chocolate frosting on an 8-inch round cake board (or cake plate) or 10-inch scalloped cake board.
  19. Put one of pumpkin layers top-up on the cake board or plate, and use a a small offset palette knife to spread one-half of the chocolate chip cream cheese filling evenly across layer. Use a clean small offset palette knife to spread one-half of the caramel on top, leaving about 2-inches away from perimeter of cake layer (the caramel will spread a bit more when cake is assembled). Place the chocolate cake layer on top and repeat with another layer of frosting and caramel. Put the final pumpkin cake layer top-down. Cover the cake with plastic wrap and wiggle the layers into place. Refrigerate the cake until stable, at least 30 minutes.
  20. Using a turntable, if possible, frost entire outside of cake with a layer of glossy chocolate frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Repeat with another layer of frosting. Holding a tall pastry comb in your dominant hand, press it gently against the side of the cake at a 45° angle, and keep it steady. Use the other hand to slowly rotate the turntable until you have gone all the way around the cake.
  21. Fit a medium pastry bag with a medium-large closed star tip, such as 1M, and fill with the remaining chocolate frosting. Pipe a border around the top of the cake. Sprinkle on gold edible stars, if desired.
  22. Store cake in refrigerator and remove about 2 hours before serving. The cake will keep refrigerated for up to 3 days.
Notes
Loaded Chicken and Potatoes Casserole
Tags: Chicken Main Meal
I made this. Rated 3/5
Servings: 6 -8
Ingredients
Steps
  1. Preheat oven to 400 degrees.
  2. Spray a 9X13″ baking dish with cooking spray or olive oil.
  3. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, Cream of chicken, and powdered ranch dressing (optional).
  4. Add the cubed potatoes and chicken and stir to coat.
  5. Place the potatoes and chicken into the prepared baking dish.
  6. Bake the potatoes and chicken for 50-60 minutes, stirring every 20 minutes, until cooked through. The potatoes will be crispy and browned on the outside. Do not cover.
  7. While the potatoes are cooking, fry your bacon until crispy.
  8. Once the potatoes and chicken are fully cooked, remove from the oven.
  9. Top the cooked potatoes with the the cheese, bacon, and green onion.
  10. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Do not cover.
  11. You can serve with sour cream or ranch dressing, if desired. This is a great way to bring the heat down and tastes delicious.
Notes
Stuffed Pepper Soup
Tags: Ground_Meat Main Meal Soups & Stews
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
  2. Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
  3. Pour in corn, diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
  4. While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.**
  5. Serve warm topped with optional cheese and garnish with fresh parsley.
Notes
The Best Pumpkin Pie
Tags: Dessert
I made this. Rated 5/5
Servings: 8
Ingredients
Steps
  1. Press pie crust into 9-inch pie plate, flute the edges with thumb.
  2. In a mixing bowl, combine the sugar, salt, cinnamon, ginger, and cloves. Add in the eggs and whisk until blended.
  3. Add pumpkin and evaporated milk until combined. Pour into pie crust.
  4. Bake in a 425 degree oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350 degrees. Bake for an additional 40-45 minutes, until a toothpick inserted comes out clean.
  5. Remove from oven and cool. Refrigerate until ready to serve.
Notes
Paprika Cream Chicken
Tags: Chicken Main Meal
I made this. Rated 3/5
Servings: 4
Ingredients
Steps
  1. Pour 1½ tablespoons of the oil into a non-stick frying pan and place over a medium heat.
  2. Sprinkle the mixed herbs evenly over the chicken and season well.
  3. Pan-fry the fillets for 5-6 minutes on each side until golden brown and cooked through. Turn the heat down and add a dash more oil. Sprinkle the garlic and paprika over the chicken fillets then turn them once or twice to ensure the garlic and paprika are cooked through.
  4. Add the stock and allow it to bubble up, scraping the crispy bits of chicken from the bottom of the pan as it does. Now add the cream and stir gently. Simmer for a minute or two then check the seasoning and adjust if necessary. Serve.
Notes
Easy Graham Cracker Crust Recipe for Pies and Cheesecakes
Tags: Cheesecake Dessert Pies/tarts
I made this. Rated 4/5
Servings: 9 inch pie or cheesecake
Ingredients
Steps
  1. Add the graham cracker crumbs and salt to a large bowl and whisk to combine.
  2. Add the melted butter and stir until well combined.
  3. Pour the mixture into the pie pan or cheesecake springform pan and spread the crumbs around so that they are evenly dispersed.
  4. Press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Use a measuring cup or glass with sharp corners and straight edges to help and use your fingers for the sides of the pie pan.
  5. For a baked crust, bake at 325 degrees for 8-10 minutes. For a no bake crust, refrigerate until ready to add the filling, then keep refrigerated for 2-3 hours before serving. Keep refrigerated until ready to serve.
Notes
Thai Chicken Satay with Peanut Sauce
Tags: Chicken Main Meal
Servings: 4
Ingredients
Steps
    Satay:
  1. put everything but the chicken in a food processor or blender and blend until smooth
  2. put the marinade and chicken into a ziplock bag and marinade 4 hours or more
  3. soak bamboo skewers for 20 mins
  4. slide the chicken tenders onto the skewers
  5. grill on high for 8-10 mins on each side – you can brush with the marinade as needed
  6. discard the rest of the marinade
    7. Peanut sauce:
  7. Place everything in a saucepan and heat on low stirring constantly
Simple Yeasted Waffles
Tags: Breakfast
Servings: 8 to 10 waffles
Ingredients
Steps
  1. In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
  2. In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
  3. Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
  4. Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
Notes
Chicken Pot Pie Spaghetti Squash Casserole
Tags: Chicken Main Meal
Servings: 8
Ingredients
Steps
  1. Preheat the oven to 400 degrees.
  2. Melt the butter in a large skillet over medium-low heat.
  3. Add the onions, stirring into the butter and cook until the onions have completely softened, about 10 minutes.
  4. Stir in the garlic and cook one minute longer.
  5. Add the mushrooms, salt, pepper, poultry seasoning and rosemary then cook until the mushrooms are browned, about 5 minutes.
  6. Stir in the frozen peas and carrots then add the flour and stir to combine. Cook for a minute while stirring, then slowly pour in the milk.
  7. Using a wooden spoon, scrape up the bottom of the skillet and stir the milk into the vegetables. Let the filling come up to a simmer and then let thicken for 3-4 minutes.
  8. Stir in the chicken and 1/4 cup of the parmesan cheese, then remove the skillet form the heat. Taste for seasonings and adjust if needed.
  9. Pour the filling into a large bowl along with the cooked spaghetti squash. Stir gently to combine the filling, then pour into a 9″ x 13″ baking dish that’s been buttered or sprayed with cooking spray.
  10. Top the casserole with the remaining parmesan cheese and breadcrumbs then bake for 30 minutes.
  11. To brown the topping even more, place the casserole under the broiler for 3-4 minutes.
Notes
Best Old Bay Shrimp Burritos
Tags: Main Meal Sea food
Servings: 4
Ingredients
Steps
  1. Make aioli: Whisk together mayo, Sriracha, lime juice, Old Bay, and 1 teaspoon water. Season with salt, if desired.
  2. Make shrimp filling: In a large skillet over medium-high heat, add oil, onion, bell pepper, and garlic. Cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in shrimp, cumin, and paprika. Season with salt and pepper. Cook, stirring occasionally, until opaque and just cooked through, about 4 minutes.
  3. Assemble burritos: Lay a tortilla on a serving plate. Add 1/4 cup each of the rice and beans. Top with ¼ each of the shrimp filling, cheese, lettuce, pico de gallo, and avocado slices. Sprinkle with chives and drizzle with aioli. Roll burrito tightly and repeat with remaining tortillas and ingredients.
  4. Slice each burrito in half and serve with more aioli, Old Bay, and chives.
Chocolate Peanut Butter Oatmeal Bowls
Tags: Breakfast
Servings: 1
Ingredients
Steps
  1. In a pot, combine all ingredients except the vanilla extract and creamer. Feel free to throw in handful of chocolate chips if you wish. Bring to a boil. Once boiling, lower the heat to low, and stir until thick. Take off the heat, stir in the extract, and sweeten as desired. Pour the creamer or additional milk over top for a creamier result, and swirl it into the oatmeal with a spoon. Top with chocolate chips and melted peanut butter if desired.
Classic Spritz Cookies Recipe {Pressed Cookies}
Tags: Cookies Dessert
Rated 4/5
Ingredients
Steps
  1. Preheat the oven to 400. Beat the butter and sugar together until light and fluffy. Add the egg, almond extract, and vanilla extract, and beat until smooth. Add the flour and salt to the bowl and mix until combined. Add gel food coloring to the dough if desired.
  2. Add the dough to a cookie press with the desired shape of plate attached. Press the cookies onto an ungreased cookie sheet. Decorate with sprinkles, if desired.
  3. Bake 6-8 minutes, until cooked through but not browned. Let cool before serving.
Buttered Noodles
Tags: Side_Dish/_Appetizers
Servings: 6
Ingredients
Steps
  1. Combine broth, water, bouillon cube, and half the stick of butter in a large nonstick skillet. Bring to a boil.
  2. Add noodles and cook, stirring frequently for about 8 minutes. (Note: Turn the heat down so the liquid does not boil vigorously and evaporate too quickly. Add more water if necessary.
  3. Add garlic powder and remaining butter and stir well. Remove from heat and season with pepper and sprinkle with parsley.
Notes
Apple Cider-Glazed Pork Chops
Tags: Main Meal Pork/_Ham/_Bacon
Servings: 6 -8
Ingredients
Steps
  1. Pat pork chops dry using a paper towel then season on both sides with salt and pepper. In a small bowl, mix garlic powder, chili powder and flour together until completely combined.
  2. Sprinkle each pork chop with seasoned flour then pat to coat evenly. Set pork chops aside to allow flour to absorb moisture released by the pork chops.
  3. Place a large skillet over medium-high heat then allow the pan to heat evenly. Add oil then place as many pork chops as will comfortably fit into skillet without overcrowding the pan.
  4. Cook for about 2–3 minutes until dark golden brown on the first side, then flip and cook on second side to desired doneness or until just barely cooked though—additional 1–2 minutes depending on thickness. Transfer pork chops to a plate, cover lightly with a sheet of aluminum foil and set aside.
  5. Return skillet to heat then add apple cider, vinegar, honey and Dijon to skillet, whisking to combine. Bring mixture to a boil, scraping the bottom of the pan to dissolve all of the brown bits into the cider.
  6. Allow liquid to boil rapidly for about 6–8 minutes until it becomes thick and has reduced by slightly more than half. Remove from heat then season glaze to taste with salt and pepper. Return pork chops to skillet, turning to coat in glaze, or pour glaze over pork chops and serve immediately.
Drunken Stove Top Pork Chops
Tags: Main Meal Pork/_Ham/_Bacon
Ingredients
Steps
  1. In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.
  2. Pat the pork chops dry with paper towel and season well with salt and pepper on both sides.
  3. In batches, sear each chop until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!
  4. Once all the pork chops are browned and out of the pan, add the remaining Tablespoon of oil and then add sliced onion and smashed garlic.
  5. Season them with salt and pepper to taste and saute them stirring constantly for a minute or two.
  6. Next, add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan.
  7. After the wine has simmered for a minute or two, add broth and tomato paste. Stir well to combine and add the pork chops back into the pan. Bring it to a boil.
  8. Once boiling, reduce the heat to medium, cover and simmer for an hour, stirring periodically. If it starts to dry out, add a little water (I didn't run into this issue). Serve immediately after the hour is up.
Finger Gelatin
Tags: Dessert
Finger Jello
Servings: 36
Ingredients
Steps
  1. Combine first 2 ingredients in large bowl. Add boiling water; stir until completely dissolved.
  2. Pour into 13x9-inch pan sprayed with cooking spray.
  3. Refrigerate 1 hour or until firm before cutting into small squares.
Peanut Butter Bread
Tags: Quick breads & Muffins
Servings: 1 STANDARD LOAF
Ingredients
Steps
  1. Preheat the oven to 350º F. Spray a loaf pan with non-stick cooking spray. In a large mixing bowl, beat together the peanut butter, sugar and brown sugar with an electric mixer until combined, 1-2 minutes. Beat in the eggs. Add the milk, sour cream and vanilla extract, mix briefly. Gradually add the flour, baking powder, and salt, mixing with a spatula to prevent over mixing. Be sure to mix just until combined meaning it’s okay if there are lumps or a few flour streaks.
  2. Pour into the loaf pan and bake for 48-52 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. See step 3!!!
  3. Check the bread 10-15 minutes before the timer goes off, if the top of the bread is browning too much, tent the loaf with aluminum foil and then continue baking until the bread is cooked. Or if you are concerned about the top of the load being too dry, tent the bread as well.
  4. Allow the loaf to cool completely before slicing or removing it from the pan.
Notes
Oven Roasted Greek Chicken Breasts
Tags: Chicken Main Meal
Servings: 4
Ingredients
Steps
  1. Combine all the marinade ingredients in a large ziplock bag. Loosen the skin on top of the breasts by poking a finger under between the skin and breast making a small opening. Don’t detach it completely. Spoon a little marinade into the pocket and smash it around to distribute. Place the chicken breasts in the bag with the remaining marinade, turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.
  2. When ready to roast, remove the bag of chicken from the refrigerator and let it rest at room temperature for 30 minutes. Meanwhile, preheat oven to 375° F. Place chicken breasts skin-side up in a roasting pan or large oven-proof skillet.
  3. Reserve marinade to baste chicken halfway through roasting if desired..
  4. Roast the breasts (uncovered) until they register 160° F, about 50-60 minutes depending on the size of the pieces. Baste with additional marinade halfway through roasting if desired. Remove the pan from the oven and spoon the pan juices over the top of the chicken. Serve and enjoy!
Notes
Chocolate Snickerdoodles
Tags: Cookies Dessert
Servings: 26 cookies
Ingredients
Steps
  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone mats.
  2. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars. Add eggs and vanilla. Scrape bowl. Mix well.
  3. In a separate large bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, baking powder, and salt.
  4. Add dry ingredients to the wet ingredients while mixing on low speed. Mix until just incorporated.
  5. Scoop dough and round into balls (about 2 Tbsp each). Mix together the sugar and cinnamon in a bowl. Roll cookie dough balls in cinnamon-sugar and place on a prepared cookie sheet at least 2-inches apart.
  6. (Optional) CHILL dough on tray in the freezer for 10 minutes (or refrigerator for 30+ minutes) before baking for a softer and thicker cookie.
  7. OR ... Bake immediately for a flatter cookie that is crisp on the outside and tender in the center, with more cracks on top.
  8. BAKE at 350˚F for 9-11 minutes, or until edges are set and the middle is still soft and slightly shiny.
  9. Immediately sprinkle extra cinnamon-sugar on top of the baked cookies while still hot, so it sticks. Let cookies rest on tray for 2 minutes before transferring to a rack to cool completely. Store leftovers in an airtight container.
Notes
Mexican Hot Chocolate Cookies
Tags: Cookies Dessert
Chocolate Snickerdoodles
Servings: Yields about 20 cookies
Ingredients
Steps
  1. Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.
  2. In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar. Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl.
  3. Add 2 eggs and vanilla and mix well.
  4. Add the cocoa powder and flour, but do not mix yet. Make a well in the flour.
  5. Add the cream of tartar, baking soda, baking powder, and salt to the well in the flour, and use a small spoon to blend it in before it hits the wet ingredients.
  6. Turn the mixer on low and slowly beat in the flour and cocoa. Mix only until just combined, making sure to scrape the sides and bottom so that it all gets incorporated.
  7. At this point you can cover and refrigerate the dough for up to 48 hours if you want, but that is optional. You can bake them right away and they will turn out great.
  8. Shape the dough into rounds about 2-3 tablespoons each. Make sure they are uniform.
  9. In a shallow bowl, combine 1/4 or 1/3 cup sugar with 1 and 1/2 tablespoons cinnamon. (How much sugar you use is just a matter of preference.) Roll each ball of dough in the cinnamon sugar mixture.
  10. Place the sugared dough on the prepared cookie sheets at least 2 inches apart.
  11. Bake at 350 for about 10-12 minutes, or until the edges are set and the middle is soft and still shiny. Every oven is different, so keep an eye on it.
  12. Let rest on the baking sheet for about 2 minutes.
  13. Whenever you can manage it considering how hot they are, use a spatula to transfer each cookie back into the bowl with the cinnamon sugar. (Add more cinnamon/sugar as necessary).
  14. Use your fingers to sprinkle the top of the cookie to make sure it's all coated. You need to do this while the cookies are still pretty hot if you want the cinnamon sugar to stick.
  15. Transfer the cookies to a wire rack to cool.
  16. Eat while still warm! They are so fudgy in the middle and are to-die-for with a glass of milk.
Notes
Homemade Whipped Cream w/ chocolate variation
Tags: Dessert
I made this. Rated 5/5
Servings: 3 cups Calories: 120 kcal
Ingredients
Steps
  1. Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
  2. Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract (& cocoa for chocolate).
  3. Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a thick, billowy consistency (think the thickness of Cool Whip).
  4. Keep unused whipped cream refrigerated in an airtight container.
Notes
Slow Cooker Chicken Barley Stew
Tags: Chicken Main Meal Soups & Stews
Servings: 8
Ingredients
Steps
  1. Fill a slow cooker with broth, 8 oz water, garlic, herbs and pepper. Add chicken, peas and barley, then layer onion, potatoes and carrots overtop. Liquid should just cover vegetables. Do not stir.
  2. Allow to simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp sour cream, if desired.
Healthy Homemade Slow Cooker Chicken Barley Soup
Tags: Chicken Main Meal Soups & Stews
Rated 3/5
Servings: 12
Ingredients
Steps
  1. Place all ingredients into a 7-quart slow cooker.
  2. Cover and cook on medium for 8 hours, or high for 5 hours.
  3. Stir well and serve hot.
Crustless Pumkin Pie Recipe {Gluten Free!}
Tags: Dessert Pies/tarts
I made this. Rated 4/5
Servings: 8
Ingredients
Steps
  1. Preheat the oven to 375F degrees. Spray a 9-inch pie plate with non-stick cooking spray.
  2. In a large bowl, whisk together the sugar, spices and cornstarch.
  3. Whisk in the pumpkin, eggs, vanilla extract and evaporated milk.
  4. Pour the mixture into the prepared pan.
  5. Bake in the preheated oven for 60-70 minutes or until the middle no longer wobbles. If you see the top getting too brown, cover the pie lightly with aluminum foil as it bakes.
  6. Remove from the oven and cool to room temperature.
  7. Place the pie in the fridge for at least 4 hours to set.
  8. Serve with whipped cream, slice, and enjoy.
Notes
Leftover Turkey Dinner Recipe Idea
Tags: Chicken Main Meal
Rated 3/5
Servings: 4
Ingredients
Steps
  1. Melt butter in a large saucepan over low heat.
  2. Whisk in flour, salt, and pepper, stirring to combine. Cook flour mixture for 1 minute.
  3. Slowly whisk the milk into the flour mixture until smooth.
  4. Increase heat to medium and cook until thickened; stirring constantly.
  5. Once sauce has thickened, stir in turkey and peas and heat through.
  6. To serve: ladle over toasted bread, cooked egg noodles, or biscuits.
Slow Cooker Ham and Bean Soup
Tags: Main Meal Pork/_Ham/_Bacon Soups & Stews
Servings: 12
Ingredients
Steps
  1. In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 8 to 10 minutes.
  2. Stir in broth, water, beans, ham bone,, garlic powder, cumin, parprika, thyme, and bay leaf. Bring to a boil.
  3. Pour into slow cooker. Heat on HIGH for 4 to 6 hours or until beans are tender.
  4. Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper.
Breakfast Fried Rice
Tags: Breakfast
Servings: 6
Ingredients
Steps
  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in skillet.
  3. Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.
Pork Stir Fry
Tags: Main Meal Pork/_Ham/_Bacon
Servings: 6
Ingredients
Steps
  1. Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
  2. Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
  3. Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  4. Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.
Skillet Pork Chops and Rice for Two
Tags: Main Meal Pork/_Ham/_Bacon
Servings: 2
Ingredients
Steps
  1. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Rub pork chops with 1/4 teaspoon of the salt and the pepper. Add pork to skillet; cook 4 to 6 minutes, turning once, until brown on both sides. Using tongs, transfer to plate.
  2. Add remaining 1 tablespoon butter to skillet; melt over medium heat. Add onion and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes, stirring frequently, until onion softens. Stir in garlic. Stir in broth and whipping cream; heat to boiling. Stir in rice; return to boiling.
  3. Place pork over rice. Reduce heat to low; cover and simmer 20 to 25 minutes or until most of liquid is absorbed, pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Sprinkle with parsley.
Notes
Hot Chocolate Bombs
Tags: Dessert Fudge/Mousse/Candy_like_items
Servings: 6
Ingredients
Steps
  1. Place a pot on the stove with a couple inches of water. Place a bowl over the pot and add the chocolate.
  2. Heat over medium low heat and stir until chocolate is melted and smooth.
  3. Remove pot from the stove, leaving the bowl in place. (this will keep the chocolate the proper consistency as you work)
  4. Place the chocolate molds on a baking sheet. Add about 2 teaspoons of chocolate to each cavity of the molds and, using a pastry brush, brush the chocolate to cover the inside making sure to get right to the edges.
  5. Place the tray in the freezer for about 5 mintues to allow the chocolate to set.
  6. Remove the tray from the freezer and repeat the process of filling the molds and brushing the chocolate over the inside (you will be adding another 2 teaspoons of chocolate per mold). Return the pan to the freeze for another 5-10 mintues until fully set.
  7. Remove the chocolate bowl from the pot and place a clean plate on top of the pot to warm.
  8. Carefully stretch the molds with your hands to loosen the chocolate.
  9. Add 1 tablespoon of cocoa mix to 6 of the halves and add 5-6 mini-marshmallows.
  10. Working one at a time, remove the empty halves from the mold. Place an empty shell face down on the warm plate to heat the edge. When you see the edge beginning to melt, remove from the plate and press to a filled half. Hold in place for a few seconds to help seal.
    11. Repeat with remaining shells.
  11. Place the tray back in the freezer for a few minutes to make sure the chocolate seal has set. Then remove from the freezer and carefully pop the bombs out of the mold.
  12. Decorate with a drizzle of melted chocolate and sprinkles, or any way you like.
Notes
Strawberry Cake Roll
Tags: Cakes Dessert
Servings: 10
Ingredients
Steps
  1. Preheat oven to 350 degrees F. Lightly butter or grease the bottom and sides of a 15 by 10-inch jelly roll pan; line with parchment paper (if using a design template, place the printed template underneath the parchment paper, or trace it onto the back side of the parchment with thick pencil lines).
  2. To make design paste, with a spatula or wooden spoon, mix butter and sugar together until you get a smooth paste. Add flour and mix until partially incorporated, then add egg white and mix until smooth. Paste should have a buttercream-like consistency.
  3. Divide paste into 3 bowls (how you divide it proportionally will depend on your design) and add food coloring as desired. (I mixed 20g paste with 1 drop leaf green; 60g paste with 1 drop deep pink and 1/2 drop red; and 40g paste mixed with 1 teaspoon of the pink paste to produce a lighter shade of pink for the dots).
  4. Transfer pastes into piping bags fitted with small round piping tips (I used my smallest #1 tip for the green, a #3 tip for the light pink dots, and a larger #5 tip for the berries).
  5. Pipe design onto parchment. Start with the green, then pipe the darker pink berries on top, and finish with the lighter pink dots. Place pan in freezer to allow the design to set while you prepare the rest of the batter.
  6. Place egg yolks in a mixing bowl. Add 1/4 cup sugar and whisk until sugar is dissolved and yolks are lightened in color. Drizzle in vegetable oil, whisking constantly, until incorporated. Whisk in milk, almond extract and salt. Add food coloring as desired (I mixed a bit of Deep Pink and Red with a toothpick, then added just a toothpick’s worth to the batter.)
  7. Sprinkle sifted cake flour over batter and fold until incorporated.
  8. In a clean mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until frothy. Add remaining 2 tablespoons of sugar and beat on high speed until whites hold medium-stiff peaks.
  9. Fold a third of egg whites into batter to lighten it, then add the remaining egg whites and fold until just incorporated.
  10. Pour batter over top of frozen design, spreading the batter into an even layer using a large offset spatula. Bang the pan a few times on the countertop to remove any air bubbles and level out the top.
  11. Bake for about 10 minutes or until top is springy and edges are just barely starting to brown.
  12. Remove from oven. Carefully invert warm cake onto a piece of parchment backed by a solid surface like a large cutting board. Peel off parchment paper backing, revealing the design. Liberally dust a clean tea towel with powdered sugar and lay on top of cake. Flip cake over so the design is facing down.
  13. Starting with the side of the cake without the design, carefully roll up the warm cake in the towel. Doing this while the cake is still warm will give the cake a ‘muscle memory’ and allow you to roll it up later with the filling without it cracking.
  14. Let rolled cake cool for about 1 hour or until completely cool to the touch.
  15. Meanwhile, to make filling, in a small bowl, sprinkle gelatin over 1 tablespoon cool water and let soften for 5 minutes. Microwave the mixture in short, 5 second increments until the gelatin is completely dissolved and liquefied. Let cool slightly (but don’t let it firm up, if it does, microwave it again).
  16. In a food processor or clean coffee/spice grinder, pulse freeze dried strawberries together with sugar until very finely ground.
  17. Place whipping cream in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, then add powdered sugar, increase to medium high and beat until the paddle starts to leave trails in the cream.
  18. Mix a spoonful of the partially-whipped cream into the bowl with the melted gelatin until completely incorporated, then, with the mixer running on low, add this back to the bowl with the rest of the cream. Add strawberry sugar mixture and increase speed to medium high, beating until cream holds medium-stiff peaks (take care not to overbeat).
  19. Carefully unroll cake and remove towel. You may need to hold it with your hand as it will try to roll back up (see, muscle memory!) Spread filling into a thin even layer over the whole cake, leaving about 1/2 inch bare at the far end. You may not need all of the filling, depending on how thick a layer you want.
  20. Gently roll up the cake, taking care not to use too much pressure lest the filling squeeze out the sides. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight, until filling is set. If you happen to have a cardboard tube lying around, place your cake roll in the tube to keep the bottom from flattening out as it chills (I used a 3 1/2-inch-diameter tube for a whiskey bottle and it was the perfect size).
  21. To serve, cut into slices with a sharp serrated knife (the design bits are harder than the cake itself. The slices will look best if you cut using a sharp serrated knife, pulling the knife gently towards you, letting the weight of the knife do the cutting; it may take a few strokes to get through the firmer design parts. Try not to saw back and forth or press down or the design will compress into the cake).
  22. Cake roll will keep, tightly wrapped and refrigerated, for up to 3 days.
Vegan Pumpkin Cobbler
Tags: Dessert
Rated 4/5
Servings: 6-8 SLICES
Ingredients
Steps
  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, stir together flour, baking powder, salt, and spices. Set aside.
  3. In a smaller bowl, stir pumpkin, room temp milk, melted coconut oil, maple syrup, and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  4. In a separate bowl, stir coconut sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire dish without stirring and bake for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vegan vanilla ice cream.
The Best Sloppy Joe
Tags: Ground_Meat
Can put into biscuit cups as a fun alternative (see notes for this)
I made this. Rated 5/5
Servings: 4
Ingredients
Steps
  1. Finely chop the onion. Seed and finely dice the green pepper.
  2. In a bowl, combine the Worcestershire sauce, mustard, water, brown sugar, and tomato sauce.
  3. Place a large skillet or dutch oven over medium/high heat. Add olive oil and ground beef. Saute the beef for about 5 minutes until cooked through and longer pink, breaking it up with a spatula. Season with salt and pepper and add in the diced peppers and onion. Cook another 5 minutes until the veggies are tender and beef is browned.
  4. Add the minced garlic and saute 30 seconds until fragrant, stirring constantly. Add in the sauce and bring to a light boil. Reduce heat to low and simmer uncovered for about 10 minutes. Season to taste with salt and pepper and serve on toasted buns for Sloppy Joe Sandwiches.
Notes
Beef Stew
Tags: Beef Main Meal Soups & Stews
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. Season beef with salt and pepper and coat with flour.
  2. Heat a Dutch oven over medium-high heat. Add beef in 2 batches and cook until browned on all sides. Remove beef from Dutch oven and set aside.
  3. Add the butter to the Dutch oven. Once melted, add onion, celery, carrots and lima beans and cook for 5 minutes.
  4. Add garlic and cook for 1 minute.
  5. Add the water and scrape up any browned bits on the bottom. Add stewed tomatoes, steak sauce, Worcestershire sauce, sugar, hot sauce, thyme, basil and pepper. Return beef to the Dutch oven and bring everything to a simmer.
    6. Reduce heat, cover and simmer for 2 hours, stirring every now and then.
  6. Add potatoes and cook for 30 minutes.
  7. Add peas, green beans, and parsley and cook for 5 minutes.
    8. Check for seasoning and add salt and pepper to taste.
Notes
Easy Cinnamon Roll Coffee Cake
Tags: Breakfast
I made this. Rated 5/5
Servings: 12-14
Ingredients
Steps
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix all the cake ingredients together until well combined.
  3. Pour into a greased 9x13 pan.
  4. For the topping, mix all the ingredients together in a small bowl until well combined.
  5. Spread evenly on the batter and swirl with a knife. If using, sprinkle walnuts on top. Bake at 350 for 30-35 minutes.
  6. For the glaze, mix all the ingredients together in a small bowl until it is a consistency like pancake syrup.
  7. While warm drizzle the glaze over the cake and it will set into a harder glaze.
  8. Serve warm or at room temperature.
Notes
Crockpot Butternut Squash, Chicken, and Quinoa Soup
Tags: Chicken Main Meal Soups & Stews
Servings: 6 -8
Ingredients
Steps
  1. Remove the fat from the chicken. Rinse the quinoa in a fine mesh sieve to remove the bitter saponin coating.
  2. Peel, seed, and chop the butternut squash into small bite-sized pieces (or buy pre-chopped butternut squash for an even faster prep).
  3. Rinse and drain the kidney beans and corn.
  4. Lightly grease your slow cooker with nonstick spray (I use a 6-quart crockpot). Add in the chicken, quinoa, chopped squash, kidney beans, corn, undrained tomatoes, garlic, and fajita seasoning packet. (OR try a chili seasoning packet if you enjoy those flavors better).
  5. Pour in the chicken broth and give everything a good stir.
  6. Cover and cook on high for 3-4 hours or until the quinoa is cooked through and the squash is very tender.
  7. At this point you can remove some of the squash and mash it with a potato masher and then put it back in the soup. This is totally optional, but makes it a bit heartier.
  8. Add some salt and pepper to taste and any other seasonings desired. Garnish with fresh parsley if desired.
  9. If desired, stir in some sour cream (we use and love reduced fat or fat free) and some freshly grated cheddar cheese.
  10. NOTE: slow cookers are known for cooking at different speeds - if yours tends to cook faster your chicken and squash could be done even earlier than 3 hours and alternatively everything may take longer to cook in a cooler slow cooker. The longer this cooks the more liquid the quinoa absorbs - if you don't mind that's fine, otherwise you can always add some more chicken broth and seasoning.
Notes
Taco soup
Tags: Ground_Meat Main Meal Soups & Stews
Taco soup from tacos
Servings: 5-6
Ingredients
Steps
  1. 1. Heat up 4 cups of beef/ veggie broth.
    2. 2. Add taco seasonings and diced tomatoes while warming up broth.
    3. Add taco meat. Stir until warm.
    *Add another cup of broth if necessary.
    4. Add optional items (lime juice, cilantro)
    5. Pour into bowls and add toppings.
    6. Serve with chips or bread and extra veggies if you want.
Mom's Double Chocolate Cookies (Perfectly Chewy!)
Tags: Cookies Dessert
Servings: 36
Ingredients
Steps
  1. Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper (optional).
  2. With an electric mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined.
  3. Add flour, baking soda, cocoa, and salt and beat until a dough forms (it should hold together easily but be dry enough that you can roll into balls without coating your hands). Stir in chocolate chips.
  4. Roll dough into 1″ balls and place in 4 rows of 3 on prepared baking sheets (you can make larger cookies, but you’ll need to be fewer to a pan and bake a little longer). Bake for 8-9 minutes until centers are just set or only a tiny bit glossy in the center — they will set as they cool.
Notes
Blueberry Apple Healthy Popsicles
Tags: Dessert Side_Dish/_Appetizers
Tastes good but makes more than 6 of our Popsicle containers
Servings: 6 Popsicles
Ingredients
Steps
  1. Put all of the ingredients into a blender. Blend until completely smooth.
  2. Spoon off any of the air-bubble foam that has floated to the top.
  3. Pour into your popsicle molds and freeze about 6 hours.
  4. The molds that I use are high quality that will last for years. The popsicles slide out so easy too.
  5. To get the popsicles out of the mold I ran cold water on the sides first - just for a few seconds.
  6. Take the frozen popsicles out of the molds and put in a freezer bag.
  7. Replace in the freezer.
Grandma Rose's Famous Buttermilk Pancakes
Tags: Breakfast
Servings: (8 or 12) 4 servings
Ingredients
Steps
  1. Mix all the dry ingredients in a medium bowl and then all the wet ingredients in a large bowl. Stir the dry ingredients into the wet ingredients, just until wet. Do not overmix. Batter is thin.
Notes
Vegan Basil Cream Sauce
Tags: Sauces, Gravy, & Seasonings
I made this. Rated 5/5
Servings: 5
Ingredients
Steps
  1. Preheat an oven to 300°F and line a pan with parchment paper. Spread the cashews out evenly. Bake for 10-12 minutes until golden and fragrant.
  2. Begin cooking your pasta of choice.
  3. Add the roasted cashews to a high-powered blender. You can try a food processor if you don't have one like a Vitamix, you may just need to run it a few minutes to get it really smooth. Add the broth to the cashews and process until smooth. Add the remaining ingredients and process until very smooth and creamy and no bits of nuts remain.
  4. Taste and add any additional seasoning, if desired. Pour over cooked pasta or roasted veggies. Garnish with extra chopped basil, if desired.
Notes
Maple Pumpkin Oatmeal Breakfast Bars
Tags: Breakfast
I made this. Rated 5/5
Servings: 9-12 BARS (about 5 servings)
Ingredients
Steps
  1. Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.
  2. Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
  3. Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
  4. Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark - if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.
Notes
Easy Homemade Pizza Sauce Recipe (5- Minutes)!
Tags: Sauces, Gravy, & Seasonings
Servings: 24 Servings (2 14" round pizzas)
Ingredients
Steps
  1. Mix tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce).
  2. Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar) and mix well!
  3. Use in your favorite pizza recipe!
Notes
Spaghetti squash pizza casserole
Tags: Beef Chicken Main Meal Meatless
I made this. Rated 5/5
Servings: 6-8 (depending on size of spaghetti squash)
Ingredients
Steps
  1. Preheat the oven to 350.
  2. Place pre-cooked squash in 9×9 inch baking dish (or a bigger one if you have a lot).
  3. Stir in pasta sauce and add-ins (if using), then sprinkle with cheese(s).
  4. Bake for about 30 minutes, or until cheese is nice and melty/bubbly and squash is thoroughly heated. If you want the cheese to be nice and crispy-browned, turn the oven up to broil for 3-5 minutes (watch it so it doesn’t burn!).
Buttery chicken drumsticks
Tags: Chicken Main Meal
Don't actually know the name, but made one up for this.
I made this. Rated 5/5
Servings: 3
Ingredients
Steps
  1. Melt butter in sauce pan or wok.
  2. Put in chicken and stir until lightly browned on all sides.
  3. Add in lemon juice, garlic, soy sauce, salt, pepper, and paprika. Stir until mixed in well.
  4. Add ketchup, mustard, and honey. Stir until mixed well.
  5. Add water, put a lid on the pan, and cook for 20 minutes. (Check for done)
Notes
Chocolate Peanut butter brownies (w/ sweet potato)
Tags: Bars/Bark Dessert
Prep Time: 5 min.
Bake Time: 22 min.
Found online...Maybe could give it a try
Servings: 9-12
Ingredients
Steps
  1. Preheat oven to 350 degrees.
    2. Combine dry ingredients in a medium-sized bowl and whisk.
    Add wet ingredients and stir until combined.
    Pour into 8x8 Pan.
    Bake for 22 minutes.
Notes
Egg Muffins (Egg cups)
Tags: Breakfast
Ham and cheese or other flavors
I made this. Rated 5/5
Servings: 12 muffins
Ingredients
Steps
  1. Preheat your oven to 350 degrees. Spray a muffin tin heavily with cooking spray. (Please note that a silicon muffin tin works best.) Set aside.
  2. In a large bowl, whisk together the eggs, milk, and spices.
  3. Stir in 1/2 cup of the shredded cheddar cheese, ham, and the green onions.
  4. Fill the muffin tins. Top with the reaming 1/4 cup cheese.
  5. Bake for 25 to 30 minutes or until the eggs pull away from the side of the muffin tin and are set in the middle.
  6. Store leftovers in the refrigerator for up to four days. Read here on how to freeze and reheat egg muffins.
Notes
Plantains fried in coconut oil
Tags: Side_Dish/_Appetizers
Servings: 8
Ingredients
Steps
  1. With a small sharp knife, cut ends from plantains and halve crosswise. Cut a lengthwise slit through skin along inside curve. Beginning in center of slit, pry skin from plantain and cut flesh crosswise into 1/8 inch thick slices.
    2. In nonstick pan/skillet heat 2-3 Tbs coconut oil over medium-high heat. At heat begins to shimmer the oil carefully add half the sliced plantains and fry until golden. Using slotted soon or spatula remove from pan. Repeat with second batch of plantains adding coconut oil add needed. Sprinkle with salt immediately and serve warm.
    May be made a day ahead, cooked completely and stored in airtight container. Reheat slices on baking pan in preheated 350 F oven for 5 minutes or until heated through.
Easy Creamed Hamburger Gravy
Tags: Ground_Meat Main Meal
I made this. Rated 5/5
Servings: 6 (more like 4ish or 5 with lots of veggies)
Ingredients
Steps
  1. In a skillet, over medium high heat, season lean ground beef with salt, pepper, garlic salt and dried minced onion and cook until done, about 7 to 10 minutes.
  2. Add butter into ground beef and melt. Sprinkle the flour over the top of the ground beef and stir. Cooking the flour in for 1 to 2 minutes.
  3. Slowly pour in the milk and whisk or stir to incorporate into the flour and beef. Add worcestershire sauce. Stir occasionally let cook until it thickens. About 5 or so minutes.
  4. Serve immediately over mashed potatoes, toast, buttered noodles or rice.
Absolutely Ultimate Potato Soup
Tags: Main Meal Pork/_Ham/_Bacon
I made this. Rated 4/5
Servings: 8
Ingredients
Steps
  1. Gather all ingredients.
  2. Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
  3. Cook celery and onion in the reserved bacon drippings (or use 1/4 cup butter. For me, use less like 1/8C) until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.
  4. Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
  5. Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
  6. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
  7. Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
  8. Serve hot and enjoy!
Chocolate Pot De Crème (Easy)
Tags: Dessert Fudge/Mousse/Candy_like_items
Mixed recipes to make my own
Servings: 6
Ingredients
Steps
  1. Chop up the chocolate and place it in a blender. Set aside.
  2. Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
  3. Pour the hot mixture into the blender with the chocolate and vanilla and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
  4. Let the pots de creme sit at room temperature for about 10 minutes before serving.
    5. Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.
Notes
The Best Ever Skillet Pork Chops with Pan Gravy
Tags: Main Meal Pork/_Ham/_Bacon
Servings: 4
Ingredients
Steps
  1. Sprinkle the pork chops with ½ teaspoon salt and ½ teaspoon pepper covering all sides then set aside for 30-minutes;
    2. While the pork chops are resting, in a small bowl, mix together the seasoning blend including flour, chili powder, garlic powder, onion powder, paprika, sage, marjoram, black pepper, and salt.
  2. After 30-minutes, pat the pork chops off and then dredge in the seasoning blend until coated well on all sides.
  3. In a large skillet, heat the olive oil until hot and then place the pork chops into the ban with at least 1" between each chop.
  4. Cook the pork chops on medium-high heat for 2-3 minutes until golden brown, then turn.
  5. Reduce the heat to low and cover the skillet with a lid then simmer for 5-6 minutes for thin chops and 8-10 minutes for thicker chops (cook to 145°F or until juices run clear)
  6. Remove the pork chops from the skillet and set aside (cover to hold heat).
  7. Now, add the chicken broth and vinegar to the skillet and use a wooden spoon to break up any fond (bits of food) on the bottom of the skillet.
  8. Stir in the honey then simmer until reduced by half.
  9. When reduced, add in the butter and stir until melted.
  10. Remove the skillet from the heat, add the pork chops back into the sauce, and spoon the gravy over them.
  11. Let the chops rest for another 1-2 minutes in the pan gravy before serving with sauce over the top and a sprinkle of fresh parsley.
  12. To make the sauce creamy instead add the sour cream and thicken with slurry.
Goulash
Tags: Ground_Meat Main Meal
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. Cook meat and onions (and a little bit of seasoned salt and garlic..will add more later) until browned. Drain the meat.
  2. While the meat cooks, boil noodles to al dente per directions (maybe a minute less).
  3. Combine meat mixture, canned tomatoes, tomato sauce, and noodles together in pan.
  4. Then add seasoned salt and garlic to taste.
Slow Cooker Split Pea Soup
Tags: Main Meal Pork/_Ham/_Bacon Soups & Stews
Servings: 8
Ingredients
Steps
    SLOW COOKER METHOD:
  1. Layer the ingredients, through the ham bone, in a slow cooker in the order listed. Add as much of the chicken broth as needed to just cover the ingredients, about 4 to 5 cups. Reserve the remaining chicken broth for later.
  2. Cover and cook on LOW for 8 to 10 hours. Stir occasionally during the cooking time and add additional broth only if the level drops below the ingredients.
  3. When the peas are tender, remove the ham bone and transfer it to a cutting board. Pull off any remaining ham, tear it into small pieces, and return it to the slow cooker. Discard the ham bone and bay leaf. Use a spoon to lightly mash some of the peas against the side of the slow cooker and stir until nice and creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.
    4. INSTANT POT METHOD:
  4. Set a 6-quart Instant Pot to SAUTE and toggle to MORE. When it displays HOT add 1 tablespoon oil (vegetable or canola). Add carrots, celery, onion, and garlic and sauté for about 3 minutes, or until softened. Hit CANCEL.
  5. Add the remaining ingredients, including all 6 cups of the broth. Secure the lid, select MANUAL, and cook on HIGH pressure for 14 minutes. At the end of the cooking time, allow the Instant Pot to do a natural release for 10 minutes and then manually release any remaining pressure.
  6. Open the lid and remove and discard the bay leaf. Transfer the ham bone to a cutting board. Use a fork to pull away any ham from the ham bone, chop it into pieces and add back to the soup. Discard the bone. Taste and season with additional salt and pepper, as needed.
Notes
Beef n' bean burgers
Tags: Ground_Meat Main Meal
I made this. Rated 5/5
Servings: 3-4 servings (10 sandwiches)
Ingredients
Steps
  1. Heat oven to 375 °F.
  2. Brown ground beef with onions, then drain. In the ground beef, mix in pork and beans, Ketchup, and mustard.
    3. Make biscuits:
  3. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
  4. Separate dough into 10 even pieces. Then on prepared (oil sprayed) cookie sheets flatten out each piece of dough into 4 inch circles. Spoon meat mixture evenly into each circle. Sprinkle each with cheese.
    5. Bake 15-18 minutes, or until golden brown.
Sweet and Sour Meatballs Recipe {+Video}
Tags: Beef Ground_Meat Main Meal
Servings: 6
Ingredients
Steps
  1. Add brown sugar, vinegar, ketchup, soy sauce, and 2 cups of pineapple juice to a large skillet over medium-high heat. Bring to a boil.
  2. In a small bowl, mix cornstarch and the remaining ¼ cup pineapple juice together, whisking to get out all the lumps. Whisk into your skillet.
  3. Add Meatballs and chopped peppers. Bring to a simmer. Cover and cook for 8-10 minutes until the sauce has thickened and the meatballs are heated through.
  4. Stir in pineapple chunks. Serve warm over rice. Top with green onion.
Roasted Delicata Squash
Tags: Side_Dish/_Appetizers
Servings: 4
Ingredients
Steps
  1. Adjust oven rack to lowest position and preheat oven to 425°F (218°C).
  2. Trim both ends of each delicata squash. Stand one squash up on the larger cut side and, using a chef’s knife, slice it lengthwise, down through the center of the squash, creating two even halves. Use a soup spoon to scrape out and discard seeds and any fibrous flesh. Repeat with second squash.
  3. Place all 4 squash halves cut-side down on a large cutting board. Cut each squash half crosswise into 1-inch-thick slices. Transfer slices to large bowl. Add melted butter, salt, and pepper, and toss to evenly coat squash slices.
  4. Transfer squash slices to a rimmed baking sheet, arranging them around the perimeter of the sheet with an even amount of space between each slice. Roast until squash slices are golden brown on the bottom, about 12 minutes. Use kitchen tweezers or tongs to flip each slice. Rotate baking sheet 180 degrees, return it to oven, and continue to roast until second side is golden brown, about 10 minutes. Remove sheet from oven, transfer squash slices to a platter, and serve.
Notes
Pesto Sauce
Tags: Sauces, Gravy, & Seasonings
Servings: about 1¼ cups (about 10 servings)
Ingredients
Steps
  1. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
  2. Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.
Ranch chicken and rice
Tags: Chicken Main Meal
I made this. Rated 3/5
Servings: 6
Ingredients
Steps
  1. 1. Cook chicken in the oven, boil, or grill until cooked through. Then shred or chop into pieces when finished.
    2. 2. Combine the rice and water in a pan and cook per directions on the bag. While the rice is cooking move on to next step.
    3. Add a little oil to a large pan. Add onion and garlic. Cook until the onion is translucent.
    4. Add cream of chicken and chicken stock. Mix well. Add ranch dressing mix and parsley if using. Taste test to see if you like the amount of ranch. Add the other 1/2 Tbs of ranch if the ranch flavor isn't enough.
    5. Add the chicken and rice to the pan with the ranch mixture and mix well.
    6. Serve immediately, or keep it warm on low for a few minutes.
    7. Add some vegetables (I suggest carrots and broccoli) to the mixture of you want some veggies in there and serve with a side of vegetables.
Notes
Pumpkin Coffee Cake
Tags: Breakfast
I made this. Rated 5/5
Servings: 18 pieces
Ingredients
Steps
  1. Preheat the oven to 350F degrees.
  2. Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
    3. Make the Streusel:
  3. In a medium-sized bowl stir together the melted butter, flour, sugars & cinnamon until the consistency feels like wet sand.
    4. Make the Cake:
  4. In a medium-sized bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
  5. In a separate large bowl beat together the oil, brown sugar, eggs, vanilla, pumpkin and sour cream using until no lumps remain.
  6. Pour the flour mixture into the pumpkin mixture and gently stir everything together using a large rubber spatula or wooden spoon. If needed, give the mixture a few whisks until smooth.
  7. Pour the cake batter into your prepared pan and smooth out the top.
  8. Then crumble the streusel topping over the top until the entire cake batter is covered.
  9. Bake in the preheated oven for 35 to 40 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean.
    10. Make the Glaze & Serve:
  10. In a small bowl whisk together the heaving cream & icing sugar until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency.
  11. Drizzle the glaze over the cooled cake and slice into pieces.
Notes
Butterfinger Cheesecake
Tags: Cheesecake Dessert
Servings: 12-14 slices
Ingredients
Steps
    CRUST:
  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.
    5. CHEESECAKE:
  5. Reduce oven temperature to 300°F (148°C).
  6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  7. Add the sour cream, peanut butter and vanilla extract and mix on low speed until well combined.
  8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  9. Stir in the chopped Butterfingers.
  10. Pour the cheesecake batter evenly into the crust.
  11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  12. Bake for 1 hour 25 minutes. The center should be set, but still jiggly.
  13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  15. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
  16. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
  17. To make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
  18. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  19. Pour the ganache onto the cheesecake and spread into an even layer.
  20. To make the whipped cream, add the heavy whipping cream, powdered sugar, peanut butter and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
  21. Pipe the whipped cream around the edge of the cheesecake, then sprinkle with additional chopped butterfingers.
  22. Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and eaten within 3-4 days.
Slow Cooker Caribbean Pot Roast
Tags: Beef Main Meal
I made this. Rated 5/5
Servings: 10
Ingredients
Steps
  1. In a large dutch oven or a metal slow cooker insert add the vegetable oil on high heat.
  2. Coat the chuck roast in flour, salt and pepper and brown on both sides in the dutch oven, about 3-4 minutes on each side.
  3. Add the sweet potatoes, carrots, onions and garlic to the slow cooker.
  4. Top with the chuck roast.
  5. In the same dutch oven add in the tomato sauce, orange juice, brown sugar, dried oregano, cumin, coriander, chili powder, unsweetened cocoa powder and cinnamon and whisk well until the spices are well combined.
  6. Pour the sauce over the chuck roast and cook on low until for 8 hours or on high heat for 5 hours.
  7. Garnish with the orange peel zest before serving.
Almond Poppyseed Coffee Cake
Tags: Breakfast Cakes Dessert
I made this. Rated 4/5
Servings: 15
Ingredients
Steps
  1. Preheat oven to 350 degrees. Spray an angel food cake pan with nonstick spray. Mix together all the ingredients for the cake in a large mixing bowl. Pour into the prepared pan.
  2. In a medium bowl, mix together the flour, sugar and almonds for the streusel. Use a pastry cutter and cut in the butter until the butter is the size of peas. Sprinkle the streusel over the top. Bake for 70-75 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow to cool on a wire rack for 10 minutes, then run a butter knife around the outside of the pan before removing the outer ring. Allow the cake to cool for another 10 minutes, then run a butter knife along the bottom of the pan before removing the center ring. It is helpful to slide two spatulas under each side of the cake, then have someone gently push down the center ring to remove it. Place it on your serving plate.
  4. Mix together the glaze once the cake has cooled. You want your glaze to run slowly off your spoon and not be too watery. Drizzle all around the top.
Oatmeal Chocolate Chip Cookies (w/ coconut)
Tags: Cookies Dessert
Makes about 5 dozen cookies (from Brenda)
I made this. Rated 5/5
Servings: 2 cookies?
Ingredients
Steps
  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda, salt and oats in a medium bowl.
    3. In a large mixer bowl, beat butter, sugar, brown sugar and vanilla until creamy.
    Add eggs one at a time and mix well after each addition.
    Gradually beat in flour mixture.
    Stir in chocolate chips, nuts and coconut.
    Drop by teaspoonful or tablespoonfuls on an ungreased cookie sheet.
  3. Bake for 10-15 minutes or until golden brown.
    4. Put on wire racks to cool completely.
The Best Classic Shepherd's Pie (w/ version for pulled pork shephards pie)
Tags: Beef Main Meal
*see notes for pulled pork version
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. MAKE THE MEAT FILLING.
  2. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  3. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  4. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  5. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  6. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  7. Set the meat mixture aside. Preheat oven to 400 degrees F.
  8. MAKE THE POTATO TOPPING.
  9. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
  10. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  11. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  12. Add the parmesan cheese to the potatoes. Stir until well combined.
  13. ASSEMBLE THE CASSEROLE.
  14. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  15. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Notes
Bean and Corn Chilli (w/ground beef)
Tags: Beef Ground_Meat Main Meal
From crock pot show cooker recipes book
I made this. Rated 5/5
Servings: 6-7
Ingredients
Steps
  1. 1. Heat red wine and olive oil in medium skillet over medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to Crock-Pot slow cooker.
  2. 2. Add carrots, bell peppers, celery, tomatoes, beans, broth, tomato paste, corn, salt, chili powder, black pepper, cumin, red pepper, oregano, and coriander. Mix well. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
  3. 3. Cook and add ground meat in at any time before the chili is done.
Chocolate Zucchini Coffee Cake
Tags: Breakfast
I made this. Rated 4/5
Servings: 12
Ingredients
Steps
    For coffee cake:
  1. In a large bowl, whisk together eggs, sugar, oil, zucchini, and vanilla. Put cocoa powder in Hot water and stir. Set aside while mixing dry ingredients.
  2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
  3. Add the dry ingredients to the wet ingredients and add the cocoa and water, and stir until just combined. Do not overmix - a few lumps are okay.
  4. Fold in mini chocolate chips.
  5. Line a 9x13-inch pan with parchment paper or foil with edges hanging over the pan, and spray lightly with non-stick spray. (If you want it really tall put in a 9x9 pan...but it gets tall enough in a 9x13 pan)
  6. Spread half the batter in the pan.
  7. Prepare crumb topping.
    8. For crumb topping:
  8. In a small bowl, combine flour, brown sugar, and cinnamon.
  9. Add 3 tbsp. melted butter, cutting it in with a fork or knife until crumbly, resembling mostly pea-sized crumbs. You can use fingers if you want.
  10. Sprinkle half the crumbs over the batter in the pan.
  11. Top with remaining batter, and lightly swirl with a knife.
  12. Top with remaining crumb topping.
  13. Bake at 325 degrees for 40-45 minutes, or until edges are golden and a toothpick inserted near the center comes out clean.
  14. Remove to a wire rack to cool. Allow to cool for at least 20 minutes before serving, if serving warm.
  15. If cooled completely, remove from pan by foil or parchment paper, and cut into squares.
Notes
Chocolate Cake
Tags: Cakes Dessert
Tastes good but NOT too be used for decorated cakes..only for simple frosted cakes.
I made this. Rated 5/5
Servings: 12 SERVES
Ingredients
Steps
    CHOCOLATE CAKE:
  1. Preheat oven to 350°F.
  2. Lightly grease two 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
  3. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
  4. Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
  5. Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer (toothpick) inserted into the centre comes out clean.
  6. Let cool for 10 minutes, then turn out onto wire racks to cool completely.
Notes
Norwegian Krumkake Waffles
Tags: Breakfast
I made this. Rated 4/5
Servings: 4-6
Ingredients
Steps
  1. Heat waffle iron while you prepare the batter. In a large mixing bowl combine flour, baking powder, salt, and sugar. Mix well and set aside.
  2. In a separate, medium, bowl combine egg yolks, almond extract, vanilla extract, and milk. Add wet ingredients and melted butter to dry ingredients and stir well to incorporate.
  3. Using an electric mixer whip the egg whites until stiff peaks form. Start on low speed and then work up to a higher speed once the whites have reached a foamy texture. Gently fold the egg whites into the rest of the batter until uniform in color. Do not overmix.
  4. Cook waffles in waffle iron then serve with a pat of butter and sprinkle with powdered sugar. Can be served with syrup instead if desired.
Notes
Pork and Rice
Tags: Main Meal Pork/_Ham/_Bacon
I made this. Rated 5/5
Servings: 2
Ingredients
Steps
  1. In a bowl, mix together 2 teaspoons of the soy sauce, the brown sugar, cornstarch, and the baking soda in a bowl. Mix in the pork bites. Cover and let stand, at room temperature for 15 minutes. Then place in the refrigerator for one hour for marinating.
  2. In a separate bowl, whisk together the stir-fry sauce, remaining soy sauce, Sherry, ketchup, salt, and pepper.
  3. Prepare rice to box suggestions.
  4. Remove all water from the rice, draining in a colander if necessary.
  5. In a 12-inch, nonstick skillet, heat 1 Tablespoon of the vegetable oil till very hot.
  6. Add the pork bites, in a single layer; making sure it sizzles when it hits the pan. Discard any remaining marinating sauce.
  7. Cook the pork for two minutes without moving it at all, then flip the individual pieces, to form a brown crust on all sides.
  8. Once all the pork is browned, remove from the pan and tent with foil.
  9. Return the skillet to medium-high heat. Add 1 Tablespoon of vegetable oil. Add the eggs. Once the eggs set (about 30 seconds) stir with a rubber spatula. Move the eggs to one side of the pan, add the remaining Tablespoon of oil to the empty side of the pan and add the scallions and garlic to that side.
  10. Saute the carrots & broccoli until lightly tender. Then add the scallions and garlic and saute for 40 seconds, till you can smell the garlic.
  11. Add the cooked rice and begin to incorporate the eggs, rice, veggies, scallions, and garlic together.
  12. Stir in the pineapple, peas and the stir-fry sauce mixture.
  13. Add the pork. Cook for approximately 3 minutes or until everything is heated thoroughly.
  14. Serve.
Creamy Chicken Enchilada Soup
Tags: Chicken Main Meal
Substitutes on the bottom from OP
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.
  2. Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
  3. Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
  4. Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.
  5. Stir to combine and boil for a couple of minutes, just to heat it all up.
  6. Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!
Notes
Pork and Beans Recipe (Fast and Fancy)
Tags: Side_Dish/_Appetizers
I made this. Rated 4/5
Servings: 6 (3 cans worth)
Ingredients
Steps
  1. Place the bacon in a 12-inch cast iron skillet over medium heat and cook, stirring occasionally, until the fat begins to render out, about 5 minutes. Add the onion and cook, stirring occasionally, until tender, 8 to 10 minutes.
  2. --(cook beans in liquid -maybe add a tad water?- for about 10 mins before doing step below)--
  3. Add the tomato sauce, molasses, vinegar, mustard, Worcestershire, and pepper. Stir to combine and bring to a simmer. Add the beans and all the canning liquid and bring to a simmer. Cook, stirring occasionally, until the flavors meld and the sauce thickens, 15 to 20 minutes. Taste and season with salt as needed.
Notes
Almond Poppy Seed Bread
Tags: Quick breads & Muffins
I made this. Rated 4/5
Servings: 14
Ingredients
Steps
  1. Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
  2. Spoon batter into 2 greased and floured (or well sprayed) loaf pans. ((((Sprayed didn't work well for me)))))))
  3. Bake at 350°F for 50 mins to 1 hour or until test done with toothpick.
  4. Cool in pans for 10 minutes, remove from pans and cool completely.
Peanut Butter Crumble Coffee Cake
Tags: Breakfast
I made this. Rated 4/5
Servings: 15
Ingredients
Steps
  1. Preheat oven to 350. Spray a 9x13 inch baking dish with non-stick cooking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer (or with an electric mixer in a large bowl), cream together butter, peanut butter, and sugar. Beat in eggs until creamy. Carefully beat in milk and vanilla to combine.
  4. Add dry ingredients to wet ingredients and stir until just combined. Set aside.
    5. Filling:
  5. In a medium bowl to prepare the filling, whisk together flour, sugars, and cinnamon. Cut in butter and peanut butter until mixture resembles coarse crumbs.
  6. Pour half of cake batter into prepared baking dish. Top with filling. Pour remaining batter over to the top.
    7. Topping:
  7. In a medium bowl to prepare topping, stir together oats, flour, brown sugar, cinnamon and salt. Cut in peanut butter and butter until mixture resembles coarse crumbs. Sprinkle topping over the batter. Sprinkle mini chips on top.
  8. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
  9. Cut into pieces and serve.
Oreo Brookie Cheesecake
Tags: Cheesecake Dessert
Brownie bottom & Brownie chocolate top
Servings: 12-14 Slices
Ingredients
Steps
    For the brownie bottom:
  1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. In a medium sized bowl, combine the flour, cocoa, baking powder and salt. Set aside.
  3. In a large bowl, combine the butter, sugar and vanilla extract.
  4. Add the eggs and mix until well combined.
  5. Add the dry ingredients to the egg mixture and mix until well combined.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
  8. When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and allow to cool for about 10 minutes.
  9. Remove the sides of the springform pan, wash, respray with non-stick spray and reattach to the springform pan bottom, with the brownie still on it. You can skip this step, but I find that the edges of the final cheesecake look best if you wash the sides of the pan before adding the cheesecake filling.
    10. For the cookie cheesecake filling:
  10. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  11. Add the sour cream and vanilla extract and mix on low speed until well combined.
  12. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  13. Stir in the chocolate chip cookies and chocolate chips.
  14. Pour the cheesecake batter evenly over the brownie.
  15. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  16. Bake for 1 hour. The center should be set, but still jiggly.
  17. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  18. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
    19. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. I like to gently jiggle the cheesecake around inside the pan to loosen it from the edges of the pan before I put it into the fridge. It can help the pan sides be removed later. Once completely cool and firm, remove from the springform pan sides and place on a serving plate.
    To finish it off:
  19. To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
    20. Stir in the Oreo crumbs and chopped Oreos.
    Pipe swirls of the whipped cream around the outside edge of the cheesecake. Because of the chunks in the whipped cream, it’s best to use a round tip. I used Ateco 808.
    Fill in the center of the cheesecake with the remaining whipped cream and top with additional chopped Oreos and chocolate chip cookies.
    Refrigerate cheesecake until ready to serve. Cheesecake lasts best for 3-4 days when well covered and refrigerated.
Ultimate Oreo Cheesecake
Tags: Cheesecake Dessert
Small cheesecake filling (not using)
Servings: 12-14 slices
Ingredients
Steps
    To make the chocolate cake:
  1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.
  3. In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.
  4. Add the dry ingredients to the wet ingredients and whisk together until well combined.
  5. Add the water and whisk until well combined. Batter will be thin.
  6. Pour the batter into the springform pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
  7. Remove cake from the pan and set aside on a cooling rack to cool. Wash the springform pan for use again later.
    8. To make the Oreo cheesecake filling:
  8. While the cake is cooling, make the cheesecake filling. Add the chocolate chips to a medium sized bowl.
  9. Heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.
  10. In a large mixer bowl, add the cream cheese, sugar and flour and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  11. Add the sour cream and vanilla extract mix on low speed until well combined.
  12. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  13. Reduce the oven temperature to 300°F (148°C). Re-line the bottom of the 9 inch springform pan with parchment paper and spray the sides with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking. Prepare the pan for a water bath by wrapping the outside of the pan with aluminum foil. Here’s how I like to prepare my pans for a water bath to prevent leaking.
  14. Reset the springform pan edges around the cooled chocolate cake, then pour the melted chocolate mixture on top of the cake. Spread it into an even layer.
  15. Add the about 1/3 of the cheesecake filling to the pan and spread into an even layer. Top the filling with 10-12 Oreos (leave them whole).
  16. Add another 1/3 of the cheesecake filling and spread into an even layer. Top the filling with another 7-8 Oreos, trying to offset their position from the ones on the first layer.
  17. Add the remaining 1/3 of the filling, spread into an even layer, then top with another 10-12 Oreos. The Oreos will sit on top of the cheesecake.
  18. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  19. Bake the cheesecake for 45 minutes. The center should be set, but still jiggly.
  20. Turn off the oven and leave the door closed for 20 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  21. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  22. Remove the cheesecake from the oven and water bath wrapping (leave it in the springform pan) and refrigerate until firm, 5-6 hours or overnight.
    23. To make the Oreo mousse:
  23. To make the Oreo mousse, add the white chocolate chips and 2 tbsp (30ml) of heavy whipping cream to a small bowl. Microwave in 10 second increments until melted and smooth. Set aside to cool to about room temperature.
  24. Whip remaining 1 cup (240ml) of heavy whipping cream, powdered sugar and vanilla extract in a large mixer bowl fitted with the whisk attachment until stiff peaks form.
    25. Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
    Fold in the remaining whipped cream until well combined, then add the chopped Oreos – crumbs and all.
    Spoon the Oreo mousse on top of the cooled cheesecake and spread into an even layer. Place the cheesecake back in the fridge until the mousse layer is cold and firm, 2-3 hours.
    When the mousse layer is cold and firm, remove the cheesecake from the springform pan.
    To finish off the cheesecake:
  25. To make the frosting, beat the butter until smooth.
    26. Add the melted chocolate and mix until smooth and well combined.
    Slowly add the powdered sugar and salt, mixing until smooth and well combined.
    Add 4-5 tablespoons of cream, as needed, to get the right consistency frosting.
    Place the cheesecake on a serving plate and frost the edges with the chocolate frosting.
    Combine the mini chocolate chips and crushed Oreos and press them into the frosting on the sides of the cake.
    Pipe frosting onto the top of the cheesecake in a spiral, beginning from the middle of the cheesecake and piping towards the edge.
    Use the remaining frosting to pipe swirls around the outer edge of the top of the cheesecake.
    Sprinkle some of the remaining mini chocolate chips and Oreo crumbs on the top of the cheesecake, then garnish with a few Oreos.
    Refrigerate the cheesecake until ready to serve. The frosting can get a bit firm, so I suggest leaving it out for about 45 minutes before serving to make it easier to slice. Cheesecake is best when well covered and eaten within 4-5 days.
The Best Oreo Cheesecake
Tags: Cheesecake Dessert
Cheesecake center I'm using
Servings: 12-14 slices
Ingredients
Steps
    Make the Crust:
  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 8-10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare a pan for a water bath for more options). Set prepared pan aside.
    5. Make the Filling & Assemble Cheesecake:
  5. Reduce oven temperature to 300°F (148°C).
  6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  7. Add the sour cream and vanilla extract and mix on low speed until well combined.
  8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  9. Gently stir the Oreo crumbs into the filling.
  10. Pour a third of the cheesecake filling into the crust and spread evenly. Top it with half of the quartered Oreos.
  11. Add another third of the cheesecake filling and spread evenly, then the other half of the Oreos.
  12. Top the cheesecake with the remaining filling and spread into an even layer. It should be a thick enough layer to keep the Oreos from floating to the top. Try not to jostle the cheesecake around too much, or the Oreos will come to the surface. You want to avoid that so that you don’t end up with cracks in the top of your cheesecake. If some Oreos or air bubbles surface, use a toothpick to push down the Oreos and pop the bubbles.
  13. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  14. Bake for 1 hour 20 minutes. The center should be set, but still jiggly.
  15. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  16. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  17. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
  18. Remove the cheesecake from the springform pan and place on a serving dish.
    19. Make Ganache, Whipped Cream & Decorate:
  19. To make the ganache, place the white chocolate chips in a medium heat proof bowl.
  20. Heat the heavy cream just until it begins to boil.
  21. Pour the hot cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If not completely melted and smooth, heat in 10 second increments, stirring between each until fully melted.
  22. Allow the ganache to cool a bit (about 5 minutes, until thickened but still pourable and spreadable), then pour the ganache onto the top of the cheesecake and spread evenly.
  23. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  24. Pipe the whipped cream onto the top outer edge of the cheesecake. I used Ateco tip 844.
  25. Finish the cheesecake off by adding additional chopped Oreos to the center of the cheesecake and an Oreo half to piped whipped cream swirls.
  26. Refrigerate until ready to serve. Cheesecake is best if eaten within 4-5 days.
Waikiki Meatballs (or chicken)
Tags: Chicken Ground_Meat Main Meal
I made this. Rated 5/5
Servings: 4-5 servings
Ingredients
Steps
    Meatballs:
  1. Mix thoroughly the beef, crumbs, onion, egg, salt, ginger, and milk. Shape mixture by rounded tablespoons into meatballs. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs, keep warm. Pour fat from skillet.
    2. Sauce:
  2. Mix cornstarch and sugar. Stir in reserve pineapple syrup, vinegar, and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits, and green pepper; heat through.
Chicken Noodle Stir Fry
Tags: Chicken Main Meal Sauces, Gravy, & Seasonings
I made this. Rated 4/5
Servings: 4
Ingredients
Steps
    Prep Work:
  1. Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
  2. Combine remaining sauce ingredients in a medium bowl and set aside.
  3. Cook the noodles according to package instructions. Rice noodles should be rinsed with cool water once cooked. If using spaghetti, drizzle with a little oil after cooking and spread it out on a tray to prevent sticking while it cools
  4. Measure out additional ingredients before beginning.
    5. Make the Stir Fry:
  5. Cut the chicken into bite-sized pieces and pat dry. Season with salt and pepper. (See notes for additional seasoning options.)
  6. Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and let it sear, undisturbed, for about 3 minutes. Toss and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.
  7. Reduce heat to medium and add the white wine. Use a silicone spatula to clean the bottom and sides of the skillet. Let it reduce by half, 2-3 minutes.
  8. Add a splash of additional oil if needed. Add the broccoli, carrots, and onions and toss to coat. Cook for 3 minutes, until slightly softened. Add the bell peppers and cook for 1-2 minutes.
  9. Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.
  10. Stir in the cooked noodles and chicken and let it heat through. Add desired garnishes and serve.
Notes
Easy Chocolate Chip Scones (base recipe for others)
Tags: Breakfast
Base for various flavors
I made this. Rated 5/5
Servings: 8-10
Ingredients
Steps
  1. Preheat oven to 400°F. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the chocolate chips.
  3. In a small measuring cup, mix together the buttermilk and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense.
  4. Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 ½ inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones).
  5. Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of milk and then lightly sprinkle with sugar.
  6. Bake for 20-22 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.
Notes
Coconut Bread
Tags: Quick breads & Muffins
Left of the glaze and tastes great anyway!
I made this. Rated 5/5
Servings: 1 loaf
Ingredients
Steps
    BREAD:
  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the flour, baking powder, and salt. Stir & set aside.
  3. In a large mixing bowl, combine the sugar, butter, eggs, coconut milk, and vanilla. Whisk well until combined.
  4. Stir in the dry ingredients.
  5. Fold in the coconut.
  6. Transfer to a greased loaf pan.
  7. Bake 45-55 minutes or until the toothpick test is clean.
  8. Let the bread cool on a wire rack in the pan until it reaches room temperature before adding the glaze and removing it from the pan.
    9. GLAZE:
  9. Whisk together the confectioner’s sugar and milk, starting with just 1 tbsp and increasing up to 2 tbsp – until you reach your desired consistency. Some like it thin enough to soak in and others like it thicker like frosting.
  10. Pour or spread the mixture on top of the cooled bread.
  11. Sprinkle with toasted coconut before slicing and serving.
Notes
Meat and rice BBQ bowl
Tags: Beef Chicken Ground_Meat Main Meal Pork/_Ham/_Bacon
Started with pulled pork
Servings: 6
Ingredients
Steps
    Rice:
  1. Add all ingredients into pan or rice cooker and cook as directed.
    2. Make bean mixture:
  2. Put olive oil in pan and add carrots and onions. Cook 2-4 minutes until starting to soften. At garlic and cook 30 seconds. Add rest of ingredients and let cook lightly for 5-10 minutes.
  3. Make our warm up your left over meat.
  4. Make your bowl: rice on the bottom, bean mixture next, and meat on top. Put BBQ sauce on top. Add Toppings as you wish.
20-Minute Chicken Ramen Stir-Fry
Tags: Chicken Main Meal
Make double the sauce
I made this. Rated 5/5
Servings: 4
Ingredients
Steps
  1. In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
  2. Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and set let them soak until just tender. (Check the package instructions for the recommended timing, but reduce by one minute since noodles will continue to cook slightly more when added to the stir-fry.) When the noodles are tender, drain.
  3. While noodles soak, toss chicken with some salt and pepper.
  4. Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
  5. Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off).
  6. Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
  7. Add chicken and noodles to the pan and toss everything to coat in sauce.
  8. Remove from heat and add green onions and sesame seeds, if using. Serve immediately!
Egg Drop Soup: Authentic 15-Minute Recipe
Tags: Side_Dish/_Appetizers Soups & Stews
Add a tiny more oil if it tastes off
Rated 5/5
Servings: 6
Ingredients
Steps
  1. Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
  2. Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
  3. Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
  4. Ladle the soup into bowls, top with scallions, and serve!
Vegan Alfredo Sauce
Tags: Main Meal Meatless Sauces, Gravy, & Seasonings
I made this. Rated 4/5
Servings: 4
Ingredients
Steps
  1. Soak cashews overnight OR boil for 15 minutes.
  2. Cook onions and garlic until onions are translucent.
  3. Combine cashews, non-dairy milk, onions, garlic, lemon juice, garlic salt, and cream cheese (if using) in a high speed blender until creamy, about 45-60 seconds.
  4. Pour over your choice of warm pasta and enjoy!
Notes
Easy Breakfast Casserole
Tags: Breakfast
See Ivy's amounts in notes
I made this. Rated 5/5
Servings: 12
Ingredients
Steps
  1. Preheat oven to 350 degrees F.
  2. Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray.
  3. In a large bowl, whisk the eggs with the milk, salt, pepper, and herbs if using. (I use the same bowl from step 1).
  4. Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
  5. Bake for one hour, uncovered. The center should be set and the edges should be golden brown.
Notes
Chicken and Wild Rice Soup
Tags: Chicken Main Meal
I made this. Rated 4/5
Servings: 6
Ingredients
Steps
  1. Preheat a soup pot or Dutch Oven to medium heat. Saute carrots, onions, and celery in butter until golden brown. Add garlic and saute 30 seconds.
  2. Add flour and stir until the flour is fully incorporated and the raw flavor is cooked out (1-2 minutes).
  3. Add wild rice, chicken (if uncooked) and season with rosemary, marjoram, bay leaf, salt and pepper. Pour 8 cups chicken broth over the ingredients and let everything simmer for 50-45 minutes, or until rice is cooked to your desired doneness.
  4. Slowly pour in heavy cream (or milk) continuously stirring to create an even texture. (Add chicken here if it was previously cooked)
  5. Cook the soup for about 5 more minutes on medium-low. Season to taste with salt and pepper if necessary. Serve the soup while it’s hot! When it cools down, it will thicken up. Reheat it to loosen up the broth.
Notes
Perfect Chocolate Waffles
Tags: Breakfast
Servings: 8
Ingredients
Steps
  1. Preheat your waffle iron, spray with nonstick cooking spray and set aside.
  2. In a large bowl whisk together the flour, baking powder, baking soda, sugar, salt, and cinnamon.
  3. Heat water to boiling and mix in cocoa powder. Set aside.
  4. In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
  5. In a separate medium bowl mix together the egg yolks, vegetable oil, milk, water/cocoa mixture, and vanilla extract.
  6. Add the egg yolk mixture to the dry ingredients and mix well.
  7. Fold in the egg whites.
  8. Pour the batter onto your hot waffle iron and cook according to manufacturer's directions
  9. Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.
Chicken and rice with vegetables
Tags: Chicken Main Meal
Got this from chat gpt, so I don't know where it might have originated.
I made this. Rated 4/5
Servings: 6
Ingredients
Steps
    Cook chicken:
  1. Heat 1Tbs olive oil in large skillet or put over medium-high heat.
    2. Add diced chicken and season with salt, pepper, and 1/2 tsp of paprika.
    Cook chicken until it's browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
    Prep the vegetables:
  2. In the same skillet, add remaining 1Tbs olive oil.
    3. Add the chopped onion and cook until softened, about 3-4 minutes.
    Stir in the garlic and carrots. Cook for an Adirondack 4-5 minutes until the vegetables begin to soften.
    Cook rice:
  3. Add rice to the skillet with the vegetables and stir to coat rice in oil.
    4. Pour in the chicken broth, remaining paprika, marjoram, oregano, salt, and pepper. Stir well to combine.
    Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
    Combine and heat through:
  4. Once the rice is cooked, add the chicken back to the skillet along with the frozen peas and bell peppers (can cook a little before if you want).
    5. Stir to combine all ingredients and cook for an additional 5 minutes, or until the peas are heated through and everything is well mixed.
    Add pineapple if using.
    Garnish and serve:
  5. Sprinkle with fresh parsley if using.
    6. Serve warm with lemon wedges on the side for a fresh, zesty flavor.
Notes
Hamburger Buns Recipe (Video)
Tags: Bread
Servings: 8 buns
Ingredients
Steps
  1. In a large mixing bowl or the bowl of your stand mixer, combine warm water, egg, sugar, salt, and yeast. Whisk for 1 minute to hydrate the yeast.
  2. Add softened butter then add most of your flour (leave out about 1-2 Tbsp of flour). Use a firm spatula or dough hook attachment to mix the dough just until it comes together. Knead the dough for 5-6 minutes or until it is smooth, soft, and elastic. The dough should feel sticky to the touch but should not stick to clean/dry fingertips. If it’s too sticky to knead, add more flour or until you reach the desired consistency.
  3. Cover the dough with plastic wrap and let it rest in a warm place (I like to put it in my oven with the light on so it’s not hotter than 100 ̊F) for 1 to 1 1/2 hours or at room temperature for about 2 hours. The dough must double in volume.
  4. Scrape the dough out onto a clean work surface and use a food scraper or knife to cut it into 8 equal pieces, about 100 grams each piece. Cup your hand around a piece of dough and gently roll each piece of dough into a ball over your clean work surface or over the palm of your hand. Roll the dough balls until the surface is smooth and the dimple underneath shrinks.
  5. Set dough balls onto a silicone or parchment-lined baking sheet, keeping them evenly spaced. Flatten each dough ball into a 3” to 3 1/2” wide diameter, patting it down evenly. Cover the baking sheet loosely with plastic wrap and let it rest at room temperature until visibly puffed (1 to 1 1/2 hours). Towards the end of the rising time, preheat the oven to 400 ̊F.
  6. Make the egg wash by beating together egg and water with a fork then brush it generously over the tops and sides of the buns. Sprinkle on sesame seeds or everything bagel seasoning if desired and bake at 400 ̊F for 15 to 16 minutes, or until the tops are deeply golden. Transfer to a rack to cool completely then cover and store until ready to use. Before serving, slice the buns in half lengthwise with a serrated knife.
Notes
Lemon Rice with Herbs
Tags: Side_Dish/_Appetizers
Servings: 6
Ingredients
Steps
  1. Bring chicken stock and lemon juice to simmer in saucepan.
  2. In skillet add oil, heat, add garlic and cook until softened.
  3. Add rice, stir.
  4. Add stock, salt & pepper and bring to boil.
  5. Lower and simmer 20-25 minutes.
  6. Remove from heat, stir in herbs, lemon zest and additional salt & pepper.
Tomato Basil Rice {With Fresh Tomatoes!}
Tags: Side_Dish/_Appetizers
Servings: 4
Ingredients
Steps
  1. In a medium saucepan, cook onion in olive oil until it begins to soften, about 4 minutes. Add rice and cook 2-3 minutes or until the rice starts to brown a little bit.
  2. Stir in chicken broth, tomatoes (with any juices), and garlic. Add salt & pepper to taste.
  3. Bring to a boil, cover and reduce heat to a simmer. Cook 20 minutes without lifting the lid.
  4. Remove from heat and rest 5 minutes before removing the lid. Add 2 tablespoons parmesan cheese and basil. Mix well.
  5. Place in a bowl, garnish with remaining parmesan cheese, additional basil and fresh tomatoes if desired.
Notes
Turmeric Rice {Healthy Yellow Rice}
Tags: Side_Dish/_Appetizers
Servings: 4-5
Ingredients
Steps
  1. In a medium saucepan with a lid, melt the coconut oil over medium heat. Add the onions and carrots and cook until the onions begin to soften, about 6 minutes. Stir in the rice, garlic, turmeric, salt, thyme, and cumin. Stir and cook until the garlic and spices are fragrant, about 30 seconds.
  2. Pour in the broth. Stir to combine. Cover the pot, turn the heat to medium high and bring the rice to a boil (it can boil over quickly, so keep an eye on the pot and watch for excess steam or any jiggling sounds; uncover if this starts to happen).
  3. Once the rice is boiling, reduce the heat to a simmer over medium. Let simmer gently (check on it every now and then to make sure you are maintaining that simmer), covered, for 35 minutes.
  4. Check for doneness. Most of the liquid should be absorbed and the grains should be al dente (almost tender). If they are still crunchy, cover and continue cooking for 5 to 10 additional minutes. Uncover and fluff with a fork. Stir in the peas and parsley. Recover and let sit off the heat for 10 minutes. At this point, the rice will steam and become tender. Serve warm with a sprinkle of additional parsley.
Notes
Mac salad (Ginger's)
Tags: Side_Dish/_Appetizers
Servings: 8
Ingredients
Steps
  1. Cook macaroni to directions. Drain and let it cool.
  2. Boil eggs. Put in ice water until cool. Then peel eggs.
  3. Add mayonnaise and season salt.
    4. If doing at diced pickles and pickle juice.
  4. Mix and let sit for a few minutes and then enjoy.
  5. **If not using pickles and pickle juice don't put in the mayonnaise and season salt until right before serving.
Notes
Spicy Pulled Pork Empanadas
Tags: Beef Chicken Main Meal Pork/_Ham/_Bacon Side_Dish/_Appetizers
Servings: 8
Ingredients
Steps
    For the Pastry:
  1. Add the flour, salt, and butter to a food processor and pulse to combine until crumbly and small pieces of butter are still visible. In a small dish, whisk the egg, water, and vinegar together and sprinkle over the flour mixture. Pulse the mixture until it begins to clump into a ball.
  2. Turn the pastry onto a lightly dusted work surface and gently shape together. Divide in half and flatten into each section into a round disc. Wrap in plastic wrap and refrigerate for 2 hours.
    3. For the Sauce:
  3. Melt butter over medium-low heat, add flour, cook and stir for one minute to cook the flour. Whisk in the beef broth, cumin, and garlic powders. Continue to whisk for another 2-3 minutes until the sauce thickens. This will be a light sauce. Remove from heat, cover and reserve.
    4. For the Pork Mixture:
  4. In a large skillet set over medium heat, add the oil and when it is hot add the onions, cook and stir for 2 minutes, add the garlic, drained green chilies, chopped chipotles, cumin, oregano and salt. Add the shredded pork and toss the mixture together with 2-3 tablespoons of the reserved beef sauce. Remove from the heat and allow to cool.
  5. Preheat the oven to 400°F and line a baking sheet with parchment paper
  6. Remove the pastry from the refrigerator. On a lightly floured work surface, roll out one portion to a thickness of 1/8-inch. Cut into 6-inch circles. We used a 6-inch bowl as a guide. Place the circles of pastry on a sheet of parchment as you cut them. Continue with the second pastry disc, then gather the pastry scraps and lightly press into a disc, roll and cut. You should have 8 completed circles of pastry.
  7. In a small dish, prepare the egg wash by whisking the egg and water together.
    8. To Assemble the Empanadas:
  8. Pre-heat the oven to 400°F.
  9. Working with one pastry circle at a time, brush the edge with some of the egg wash. Pick it up in your hand as shown in the photo and add 3 or 4 tablespoons of the meat mixture inside (about 2 1/2 ounces). Add a few cubes of the cheese, then pinch the pastry closed around the edges. Lay the closed empanada on the work surface and lightly press the edges together with a fork. Place the filled empanada on the prepared baking sheet and proceed with filling the remaining pastry circles.
  10. Brush the filled empanadas with egg wash and bake in the preheated oven for 20-25 minutes.
  11. Reheat the beef sauce and serve with the empanadas.
Notes
Avocado Cream Sauce
Tags: Sauces, Gravy, & Seasonings
I made this. Rated 4/5
Servings: 4 SERVES
Ingredients
Steps
  1. Scoop the flesh from the avocado and place it in a food processor
  2. Add the remaining ingredients and process until smooth
  3. Serve immediately
Notes
Beetroot Smoothie
Tags: Breakfast
Cooked beets, could use raw if blender is high speed.
Servings: 2
Ingredients
Steps
  1. Add all the ingredients to the blender (see note 1) and pulse to break up the frozen fruit. Start on a slow speed and gradually increase the speed to high. Blend on high until all ingredients are fully blended.
  2. Taste and make any adjustments if needed (more milk to thin, added sweetener if required etc)
Notes
Glazed Pumpkin Scones
Tags: Breakfast
Servings: 8
Ingredients
Steps
  1. Preheat oven to 400°F.  Line a baking sheet with parchment paper  and set aside.
  2. In a large bowl, whisk together the flour,  brown sugar, baking powder, cinnamon, cloves, ginger, nutmeg,  baking soda and salt. Use a pastry blender to cut butter into dry ingredients until mixture resembles coarse meal.
  3. In a small bowl, whisk together the pumpkin puree, egg, milk and vanilla.  Add to  the dry ingredients; mix just until combined.
  4. Dump mixture out onto the parchment paper and shape into an 8-inch round, about 1/2-inch tall. Use a  flour-dusted  knife to cut into 8 even wedges. Space evenly on the baking sheet. Bake for 12 – 15 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
  5. While scones are cooling, make the glazes. In a small bowl, whisk together  the  powdered sugar and milk for the white glaze. In a separate bowl, whisk together the powdered sugar, milk, cinnamon, cloves, ginger, and nutmeg to make the spiced glaze.
  6. Spoon white glaze over the scones and let s i t for 5 minutes  or until set . Drizzle on the spiced glaze and let  it  set for 5 minutes.
Almond Poppy Seed Scones
Tags: Breakfast
Servings: 8-9 regular size or 18 mini size
Ingredients
Steps
  1. Preheat oven to 400 degrees.
  2. In the bowl of a food processor, mix flour, sugar, baking powder, salt.
  3. Add cold butter cubes and pulse in the food processor until mixture has the texture of wet sand. If you don’t have a food processor, you can use a pastry blender, a fork, or your fingertips, or use a large metal whisk like a potato masher.
  4. Beat egg, cream, almond extract in a separate bowl. Pour into food processor bowl, along with poppy seeds, and pulse with flour mixture until just combined.
  5. Pat mixture into a ball and shape into a 7 inch square. Cut into a 9-square grid, then cut each square diagonally to make 18 triangle-shaped mini scones. Arrange on a baking sheet.
  6. Brush the tops of the scones with cream and shake on sugar crystals liberally. Press slivered almonds into the tops of each scone.
  7. Bake for 12-17 minutes, or until you can see golden brown around the bottoms of the scones and tops are lightly golden at the edges. Cool on a wire rack.
    8. For the icing:
  8. Mix together powdered sugar, extracts, and cream. Decide after mixing if it is the right consistency or if it needs the milk. Add the milk if necessary. If it’s still too thick, mix in additional milk, 1 tsp at a time, until it is thin enough to easily drizzle but not runny.
  9. Spoon icing into a heavy ziploc bag and cut off a very small corner for drizzling icing. Pipe it in a zig-zag pattern over the tops of all the scones. Let icing dry completely before storing in an airtight container.
Seasoned Rice
Tags: Side_Dish/_Appetizers
I made this. Rated 4/5
Servings: 4
Ingredients
Steps
  1. Place rice and 1 tablespoon butter in a saucepan with a lid. Heat over medium high heat until the rice starts to slightly brown.
  2. Add onion and garlic, cook 2-3 minutes or until slightly softened.
  3. Add remaining ingredients (except butter) and stir. Bring to a boil over medium-high heat, cover, and reduce heat to a simmer.
  4. Cook 20 minutes, do not open the lid.
  5. Remove from the heat (without opening the lid) and let rest 5 minutes.
  6. Open the lid, add the remaining butter, and stir. Fluff with a fork, taste, and season with additional salt & pepper if desired.
Notes
Easy and Fluffy Pumpkin Pancakes
Tags: Breakfast
Servings: 15 pancakes
Ingredients
Steps
  1. Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug.
  2. Pour the wet ingredients over the dry ingredients and mix just until combined. DO NOT OVERMIX! Do NOT mix with a whisk, ONLY with a wooden spoon or spatula!! DO NOT stir more than approximately 10 times!! Or you will end up with dense and gummy pancakes!!
  3. Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.
  4. Ladle on about ¼ cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.
  5. Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post.
Notes
Chocolate-Orange Spiced Banana Bread
Tags: Quick breads & Muffins
Servings: 10
Ingredients
Steps
  1. Preheat oven to 350 degrees. Grease a loaf pan (about 4.5 x 8.5") and set it aside.
  2. In a large mixing bowl, mash the bananas with a fork. Then add the oil, brown sugar, egg, vanilla, and orange juice and combine thoroughly. The mixture should look creamy.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and optional allspice.
  4. Add the flour mixture slowly to the banana mixture and stir until well-mixed. Stir in the chocolate chips and most of the orange zest (save about a teaspoon to decorate the top of the banana bread when it is done baking).
  5. Pour the batter into the pan and bake for about 45 minutes, or until a toothpick comes out clean. You can also press gently on the top of the loaf, and if it springs back it's done.
  6. Let the bread cool, and sprinkle with confectioner's sugar (optional) and the remaining orange zest before cutting into slices.
Cinnamon-Sugar Scones
Tags: Breakfast
Servings: 6 SCONES
Ingredients
Steps
    MAKE THE FILLING:
  1. In a bowl combine the flour, brown sugar, and cinnamon. Add the cubed butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse sand. If you press some together with your fingers it should clump and hold its shape. Set aside.
    2. MAKE THE SCONES:
  2. In a large bowl combine the flour, 1/4 cup of sugar, baking powder, baking soda, and salt. Add the cubed butter and cut into the dry ingredients until the butter is the size of small peas.
  3. Add 1 cup of the cold cream and vanilla and mix until the dough starts to come together. Turn the mixture out onto the counter if needed to bring the dough together.
  4. Divide the dough in half and roll each into a 6.5-inch round circle.
  5. Carefully dump filling onto the top of one of the circles, leaving a 1/2 border around the edges.
  6. Combine the remaining 1 tablespoon of heavy cream and egg to make an egg wash. Brush on the edges of scone and top with second disk of dough. Press edges gently to seal.
  7. Place on a sheet pan lined with parchment paper and freeze for 30 minutes.
  8. Meanwhile, preheat oven to 400°F.
  9. Remove scones from freezer and use a knife to cut into 6 wedges. Space evenly on the prepared sheet pan.
  10. Combine the remaining granulated sugar and ground cinnamon. Brush the tops of scones with more egg wash and sprinkle with the cinnamon-sugar.
  11. Bake until the bottoms of the scones are browned, 20-25 minutes. Let cool.
    12. MAKE THE DRIZZLE:
  12. Whisk the powdered sugar, heavy cream, and vanilla together to make a thick drizzle.
  13. Drizzle over cooled scones and let set for a few minutes before serving.
  14. Scones are best served the day they are baked.
Cinnamon Scones with Glaze (No Cinnamon Chips!)
Tags: Breakfast
Servings: 8 large scones or 12- 16 mini scones
Ingredients
Steps
    Make the cinnamon butter:
  1. Add softened butter and cinnamon to a medium-sized mixing bowl. Use a hand mixer or a sturdy spatula to thoroughly mix until butter is a deep brown color and all cinnamon is incorporated.
  2. Transfer cinnamon butter to a piece of parchment paper. Use the sides of the paper to gently press butter into a log shape, then twist the ends and tuck them under the butter to make a little bundle. See the post above for photos of this process!
  3. Place butter in the freezer for at least 15 minutes, until butter is very cold and no longer soft.
  4. Carefully shred the cinnamon butter over the large holes of a box grater. Once shredded, transfer butter back to the freezer while you prep the rest of the ingredients.
  5. Note: You can prepare and shred this cinnamon butter in advance if you like! Store the butter log in the fridge for 3-4 days before shredding, or store shredded butter in the freezer for up to 3 months.
    6. Make the Scones:
  6. Heat the oven to 425° Fahrenheit.
  7. Whisk flour, salt, baking powder, and sugar together in a large mixing bowl.
  8. Add grated cinnamon butter to flour mixture and stir to combine.
  9. Add milk a little at a time; stir until just combined. The mixture should still be a little crumbly - that’s ok!
  10. Tip dough onto a lightly floured cutting board. Use your clean hands to quickly and gently bring the dough together, then fold it over on itself a few times and pat it into a circle about ½ inch thick. Work quickly here to avoid melting the butter with the heat from your hands!
  11. Use a large knife to divide the dough into 8 evenly sized wedges, then transfer to a sturdy metal baking sheet lined with a nonstick baking mat or a piece of parchment paper.
  12. Place scones in the fridge for 20 minutes (or in the freezer for 10 minutes) to chill. This will help them keep their shape and rise well in the oven.
  13. Transfer scones to the oven and bake at 425° F for 12-18 minutes until golden brown. The total baking time will depend on the size and thickness of the scones.
  14. Remove scones from the oven and let cool completely before adding glaze.
    15. For the Glaze:
  15. In a medium bowl, combine cinnamon, powdered sugar, and melted butter.
  16. Mix with a spoon until smooth.
  17. Add the hot water a teaspoon at a time until you reach your desired consistency. You may not need all of the water.
  18. Drizzle glaze over cooled scones and enjoy!
Notes
Creamy Beef Pasta
Tags: Ground_Meat Main Meal
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. In a large, deep skillet heat the olive oil over medium heat. When the oil is hot, add in the diced onions and sauté for 5-6 minutes, until they begin to soften. Add in the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease and return the to heat.
  2. With the heat still on medium, add in the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.
  3. Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.
  4. While sauce is simmering, boil Rotini according to pasta directions. Drain.
  5. Add the cream and pasta to the sauce, stirring to combine. Add in the cheese and stir until melted.
  6. Garnish with parsley if desired and serve immediately.
Notes
Snickerdoodle Whoopie Pies
Tags: Cookies Dessert
Servings: 16
Ingredients
Steps
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Make the cinnamon sugar. Mix together cinnamon and sugar in a small bowl and set aside.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and kosher salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, oil, brown sugar, and sugar. Cream for 3 minutes, then add eggs, one at a time, ensuring that the first egg is incorporated prior to adding the next. (scrape down the sides of the bowl if needed) Then add vanilla extract and continue to mix.
  4. Add sour cream and then add half of the flour mixture. Then add milk and add the remainder of the flour and mix until everything is fully incorporated.
  5. Use a 1 1/2 tbsp cookie scoop to scoop out the batter and place onto the prepared baking sheets. Leave about 2 inches between each cookie.
  6. Bake for 9-11 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then allow them to cool completely on a wire rack.
  7. Make the buttercream -
    8. add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, then begin adding powdered sugar, one cup at a time.
  8. Then add cinnamon, salt, and vanilla extract to the butter mixture and mix on high for 20 seconds. Reduce the speed to medium and add heavy cream one tablespoon at a time. Once all heavy cream is added, beat the icing on high speed again for 20 seconds.
  9. Use a pastry brush to brush the tops of the whoopie pies with simple syrup and sprinkle with cinnamon-sugar mixture. If you don't have simple syrup, you can simply dunk the cookies into the cinnamon sugar.
  10. Once the whoopie pies have completely cooled, add frosting to a piping bag and pipe buttercream onto the one whoopie pie and then top with another whoopie to make a cookie sandwich. Repeat for remaining pies.
Notes
Teriyaki Chicken and Rice Casserole
Tags: Chicken Main Meal
Servings: 4-5
Ingredients
Steps
    Prepare the Teriyaki Sauce:
  1. In a small saucepan, combine soy sauce, ½ cup water, brown sugar, honey, ground ginger, olive oil, and garlic. Stir until sugar dissolves.
  2. Bring the mixture to a boil over medium heat. Once boiling, cook for 1 minute.
  3. Mix corn starch with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the boiling sauce. Cook until thickened. Set aside.
    4. Prepare the Chicken:
  4. Preheat the oven to 350°F (175°C).
  5. Lay chicken breasts in a 9×13-inch casserole dish. Pour 1 cup of the prepared teriyaki sauce over the chicken.
  6. Bake for 30-35 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  7. Shred the cooked chicken in the dish.
    8. Prepare the Vegetables and Rice:
  8. Cook frozen vegetables according to package instructions.
  9. Cook brown rice if not pre-cooked.
    10. Assemble the Casserole:
  10. Add cooked vegetables, pineapple, and rice to the shredded chicken in the casserole dish. Pour remaining sauce over the mixture, reserving some for later.
  11. Stir to combine. Bake for an additional 15 minutes.
  12. Drizzle the reserved sauce over the top before serving.
Notes
Peas, Ham, and Creamy Noodles
Tags: Pork/_Ham/_Bacon
Rated 4/5
Servings: 4
Ingredients
Steps
  1. Melt the butter in a 12-inch skillet over medium-high heat. Cook onions until golden brown, about 5 minus. Add garlic and cook for 30 seconds more.
  2. Add broth, half-and-half, and noodles to skillet and bring to a boil. Add diced ham and herbs, then reduce heat to medium-low and simmer, covered, until noodles are tender, about 8-10 minutes.
  3. If your cream sauce is not thick enough, stir together 1 tablespoon of cornstarch and 3 tablespoons of cold water. Pour into skillet. Season with plenty of salt and pepper, then stir to combine. Sauce should thicken immediately. Add peas and lemon juice to skillet and cook until heated through, about 2 minutes. Serve and enjoy!
Notes
Teriyaki Chicken and Rice Casserole
Tags: Chicken Main Meal
Do not put it in the second biggest pan under the stove. It's too small for a double batch.
Rated 4/5
Servings: 6
Ingredients
Steps
  1. In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ginger, olive oil, and garlic. Stir until sugar dissolves. Cover, heat over medium, and bring to a boil.
  2. In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry. Gradually add slurry to boiling sauce, stirring constantly, and cook until thickened. Set aside.
  3. Preheat oven to 350°F (175°C). Place chicken breasts in a 9×13-inch casserole dish. Pour 1 cup of the teriyaki sauce over chicken, coating evenly.
  4. Bake for 30-35 minutes until internal temperature of chicken reaches 165°F (74°C). Shred chicken into bite-sized pieces in the dish.
  5. While chicken bakes, steam or cook frozen vegetables as per package instructions. Prepare brown rice according to package directions.
  6. Add shredded chicken, cooked vegetables, pineapple, and brown rice to the casserole dish. Pour most of the remaining teriyaki sauce, reserving a bit for final drizzle. Stir to combine.
  7. Bake assembled casserole for 15 minutes at 350°F, until heated through. Drizzle with remaining teriyaki sauce before serving.
Notes
Pink Sauce Pasta
Tags: Chicken Main Meal Meatless Sea food
I made this. Rated 5/5
Servings: 4
Ingredients
Steps
  1. Cook the pasta to al dente according to package instructions, then drain, reserving some of the pasta water.
  2. Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.
  3. Add the tomato passata, dried basil, crumbled chicken bouillon cube, sugar, red chili flakes and salt and pepper to taste. Simmer for a few minutes, then add the cream, milk and the shredded mozzarella.
  4. Add the cooked pasta, toss to combine and warm through for a few minutes. If sauce is too thick, add a splash of pasta water. Enjoy immediately!
Notes
Baked Pulled Pork Empanadas
Tags: Beef Chicken Main Meal Pork/_Ham/_Bacon Side_Dish/_Appetizers
Servings: 16 PIECES
Ingredients
Steps
  1. For the pastry: Place the butter, flour and salt in a food processor and pulse a few times until it looks like wet sand. Add the egg and process again until well combined. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture starts clumping together.
  2. Turn the dough out onto a board and gently, just pull the dough together until you can get it to form a disk. (Make sure not to overknead as this will melt the butter in the dough and stop you from getting a nice flaky pastry. Slice the disk in half and wrap each half in plastic wrap. Refrigerate for at least half an hour.
  3. For the filling: Heat the oil in a pan over medium heat, then add the onion and garlic and saute for a few minutes until starting to soften. Add the capsicum, cumin, coriander, salt and paprika, oregano and chilli and cook for another minute to release the aromas from the spices. Add the pork and mix through.
  4. Now, add the tomato paste and stock and stir to combine then bring to the boil. Mix the cornflour with a tablespoon of water to make a thick slurry, Pour the cornflour mix into the boiling stock stirring constantly until it is fully dispersed and the sauce thickens. Transfer to a plate in a thin layer (to cool quicker) and place in the fridge.
  5. Preheat the oven to 180C / 350F. Line 2 baking sheets with baking paper.
  6. On a lightly floured surface, use a rolling pin to roll out the pastry one disk at a time to about 2-3mm thick. Cut into 16 rounds about 11cm (4 ¼ inches) or similar (try to get as many as possible without re-rolling the pastry first).
  7. Place about 2 tablespoons of the cooled filling mixture into the centre of one pastry round.
  8. Next brush a little of the beaten egg around one edge on one side. Fold the other side over the top and use your little finger to cup around the shape of the filling, pushing out any air at the same time as pressing the two edges together. Use the tines of a fork to seal the edges of the dough closed. Repeat for the rest.
  9. Place the empanadas on the baking sheet, spaced an inch or so apart. Brush the tops with the beaten egg.
  10. Place the trays in the oven and bake for 25 – 30 minutes until golden brown and crispy on the outside.
  11. Serve the empanadas with the avocado cream sauce and roasted tomato salsa or try this mojo verde for a zingy flavour.
Notes
Chocolate Zucchini Bread
Tags: Quick breads & Muffins
Servings: The recipe calls for 4 cups of grated zucchini, which will yield particularly moist loaves
Ingredients
Steps
    Drain excess moisture from grated zucchini:
  1. Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe.
    2. If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.
    Preheat oven, prepare loaf pans:
  2. Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.
    3. Whisk together dry ingredients:
  3. Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.
    4. Beat sugar and eggs, add melted butter, instant coffee granules, almond extract:
  4. In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.)
    5. Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
    Add zucchini to the egg mixture:
  5. Mix the shredded zucchini into the sugar egg mixture.
    6. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
    Divide batter into pans and bake:
  6. Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.)
    7. Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily.
    Cool:
  7. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.
Notes
Chocolate Zucchini Belgian Waffles
Tags: Breakfast
Servings: 4
Ingredients
Steps
  1. Preheat the waffle iron. If you will not be serving the waffles immediately, preheat the oven to 175 degrees F and place an oven proof metal cooling rack in the center of the oven.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk the buttermilk, melted butter, and eggs. Stir the zucchini into the buttermilk mixture. Add the buttermilk mixture to the flour mixture, stirring until just combined; do not overmix; a few lumps are ok.
  3. When the waffle iron is ready, pour the batter in the waffle maker (about 1/2 cup per waffle, depending on the size of your waffle mold), and bake for 3 minutes. Transfer the waffles to the prepared metal cooling rack (be sure not to stack waffles as this will make it soggy) in the oven until serving, or serve immediately. Enjoy with fruit, syrup and if you’re feeling especially indulgent, a scoop of ice cream.
Notes
Slow Cooker Kalua Pig
Tags: Main Meal Pork/_Ham/_Bacon
Servings: 8
Ingredients
Steps
  1. Line a slow cooker with 3 slices of bacon. If desired, use a knife to remove the skin from the roast.
  2. If you aren't using a 5-pound pork roast, weigh the pork so you can estimate how much salt to use. Follow Chef Judy Rodger's rule: use ~¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)
  3. Then, cut some slits into the meat and tucked in the garlic cloves. Salt the pork all over, and then place the roast on top of the bacon in the slow cooker, skin-side up.
  4. Cover with the lid and cook the roast on low for about 16 hours. (Note: newer slow cookers are hotter and may only require 9-12 hours on the low setting.) Don’t add any liquid!
  5. When the pork is finished cooking, remove the meat and shred it with two forks. Check the pork for seasoning and adjust with the cooking liquid that remains at the bottom of the pot. Don’t just shred the meat in the cooking liquid—it’ll be too salty.
  6. Serve!
Creamy Smoked Sausage Pasta
Tags: Main Meal Sausage
Servings: 4
Ingredients
Steps
  1. Cook pasta according to the directions on the box.
  2. Brown kielbasa in a pan and remove it. Over medium heat add butter, minced garlic, heavy cream, tomato sauce, tomato paste, Parmesan cheese, Italian seasoning and season with salt, pepper, and garlic powder.
  3. Mix everything together well and let simmer for at least a few minutes or until sauce thickens a little bit. Drain pasta and combine with sauce. Add kielbasa to pasta and serve.
  4. I like topping with more Parmesan cheese and some dried parsley!
Notes
Barley Pilaf
Tags: Side_Dish/_Appetizers
Servings: 4
Ingredients
Steps
  1. Rinse the barley thoroughly under cold running water until the water runs clear and place it in a medium sized saucepan along with the chicken broth and water. Stir once, bring to the boil then lower the heat to a slow simmer; cover and cook without stirring for about 30 minutes, until all water is absorbed. Avoid taking the lid off during cooking.
  2. Once all the liquid is gone, allow the barley to rest, covered, for about 10 minutes.
  3. Meanwhile, heat the olive oil in a saute pan set over medium heat; add the onion, garlic and carrot as well as the salt and pepper and cook, stirring frequently, for about 5 minutes or until the carrots are tender.
  4. Add the cooked barley, frozen peas, parsley and turmeric; stir delicately until well combined.
  5. Kill the heat and let the barley pilaf sit for a few minutes, until the peas are heated through, and serve.
One Pot Creamy Pesto Chicken Pasta
Tags: Chicken
I made this. Rated 5/5
Servings: 6
Ingredients
Steps
  1. Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
  2. While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
  3. Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
  4. Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
  5. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
  6. If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.
Notes
Slow Cooker Ham and Bean Soup
Tags: Main Meal Pork/_Ham/_Bacon
Servings: 6
Ingredients
Steps
  1. Rinse the beans thoroughly; set aside the seasoning packet for later use
  2. Place the beans, onion, carrots, celery, garlic, thyme, bay leaf, ham and chicken broth in a slow cooker.
  3. Cook on HIGH for 4 hours or LOW for 8 hours, or until beans are done
  4. Stir in the tomatoes, seasoning packet, and salt and pepper to taste.
  5. Cover and cook for an additional 20 minutes
  6. Sprinkle with parsley and serve.
Notes
Coconut Cream Scones
Tags: Breakfast
Rated 4/5
Servings: 8
Ingredients
Steps
  1. Preheat oven to 425 degrees.
  2. Mix together sugar, flour, coconut, baking powder and salt.
  3. Add the coconut milk and extract and mix until a rough dough forms. It will be sticky!
  4. Place the dough on a lightly floured surface and gently shape into a 12-in circle.
  5. Cut the circle into 8 even triangles and place them at least an inch apart on baking sheet (use a silicone mat or parchment paper).
  6. Bake for 15-20 min or until golden/an inserted toothpick comes out clean. Let cool.
  7. For the glaze, mix together the powdered sugar, coconut milk, and coconut extract.
  8. Drizzle the glaze over the scones and sprinkle with toasted coconut!
Maple Pecan Scones
Tags: Breakfast
I made this. Rated 5/5
Servings: 8
Ingredients
Steps
  1. Preheat the oven to 400 degrees
  2. In a large bowl stir together the flour, baking powder, salt, cane sugar, brown sugar and cinnamon.
  3. Dice up the cold butter. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
  4. *(try this next time)*. Then add the pecans and stir.
  5. In a small bowl whisk together the egg, heavy cream, milk and maple syrup until completely combined. Add the wet ingredients to the dry, mix together until almost combined. The dough will look a little shaggy at this point (reference pictures in the post).
  6. Dump the dough out on a floured countertop and continue to form it together. Flatten it slightly with your hands. At this point you are going to flatten and fold the dough a total of 5 times.
  7. (*don't do this way next time try above*) Add some of the chopped pecans and press them in. Fold the dough over and flatten again. Repeat this 4 more times. So you’ve added pecans every time you flatten.
  8. Form the dough back into a disc shape, dust the counter with flour under the dough and flatten it to 1 ½”. Use a sharp knife (dusted with flour after each cut) to make 8 scones.
  9. Line a baking sheet with parchment paper and line up the scones so they are not touching. Bake for 22 minutes or until golden on top.
  10. Remove from the oven and let cool. Mix together the powdered sugar, maple syrup, vanilla extract and water. Once the scones have cooled, drizzle with the maple glaze.
Notes
Glazed Cranberry Orange Scones
Tags: Breakfast
I made this. Rated 5/5
Servings: 8 large or 16 small scones
Ingredients
Steps
  1. Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries and walnuts, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
  9. Make the glaze: Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.
  10. Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Notes
Hot Chocolate Cake with Marshmallow Buttercream
Tags: Cakes Dessert
Servings: 12
Ingredients
Steps
    FOR THE CHOCOLATE CAKE:
  1. Preheat the oven to 325 degrees F. Prepare three 8-inch round cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spraying the parchment paper. Set aside.
  2. In a bowl of electric mixer, stir together all of the dry ingredients.
  3. Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
  4. With the mixer on low, add wet ingredients to the dry ingredients. Mix on low until the dry ingredients are incorporated, about 30 to 60 seconds. The batter will be thin. Scrape sides and mix on low for another 30 seconds. Divide batter evenly among prepared pans, about 15 to 16 ounces in each 8-inch pan.
  5. Bake for 23 to 27 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.
  6. When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I still put the cakes in the freezer for an hour or so.
    7. FOR THE BUTTERCREAM:
  7. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes.
  8. With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
  9. With mixer on medium speed, add the marshmallow cream, followed by the vanilla and salt.
  10. Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
  11. Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
    12. For the Ganache/Drip:
  12. In a microwave safe bowl, heat the cream and the chocolate chips together in 30 second intervals, until the chocolate is melted and smooth when you stir.
  13. The mixture will thicken as it cools. Make sure it cools completely before using between the layers. If the mixture is too thick for the drip, just heat it again for about 10 seconds.
    14. ASSEMBLY:
  14. Place the first cake layer, top side up, on a cake board or cake stand. Using an offset icing spatula, sread about 1 cup of buttercream on top. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake. Drizzle chocolate ganache on top of the buttercream.
  15. Repeat this step until you get to the final cake layer, which you will lay top side down.
  16. Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
  17. After the crumb coat is set, continue frosting and decorating the cake.
Brazilian Rice and Beans
Tags: Main Meal Sausage
I made this. Rated 5/5
Servings: 4
Ingredients
Steps
  1. In a large skillet, heat oil over medium heat.
  2. Add sausage, green onion, and garlic and saute until onions become soft.
  3. Stir in rice, chicken broth, beans, salt and pepper, and bay leaves and bring to a boil.
  4. Reduce heat to a low simmer and cover. Simmer for 20-25 minutes or until rice is done. Remove from heat and fluff rice with a fork.
Traditional British afternoon tea scones
Tags: Breakfast
From Tea & Treachery book
Servings: 12
Ingredients
Steps
  1. Preheat oven to 425 degrees F.
    2. Combine the flour, baking powder, and salt in a large mixing bowl. Add the butter cubes into the flour mixture and rub them in with your fingers until the mixture looks like fine crumbs. As the sugar and stir it in.
    Heat the milk in a small bowl in a microwave oven for about 30 seconds, or until warm, but not hot. As vanilla extract and the lemon juice to the milk and stir until blended.
    Place a baking sheet into the oven to heat.
    Make a well in the flour-butter mixture, add the milk, and combine quickly with a spoon. The dough will seem very wet at first. Sprinkle flour on a work surface and place the dough on it. Spike the dough with flour and then fold it over 2 or 3 times, or until it is smooth. Pat it into a round about 1 1/2 inches thick.
    Do a 2-inch smooth edged cutter into flour and cut the dough into circles. Rework the remaining dough and cut it into circles.
    Place the dough circles on the preheated baking sheets and bake for 10 minutes, or until the scones have risen and are golden on top.
    The scones should be eaten the day of baking, accompanied with jam and clotted cream. Or freeze the scones the day of baking and serve them later. (These freeze well. Be sure to cool scones before freezing them. Defrost them in a low oven for a few minutes before serving)
Easy Chicken Burrito Casserole
Tags: Chicken
Servings: 8
Ingredients
Steps
  1. Preheat oven to 400°F. Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9×13 inch baking dish and stir to combine.
  2. In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
  3. Add the broth mixture to the baking dish and stir to combine with the rice mixture.
  4. Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
  5. Cover the baking dish with aluminium foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
  6. Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle evenly with grated cheese.
  7. Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
  8. Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado, if desired.
Notes
Cadbury no-bake Birds Nest Cookies
Tags: Cookies Dessert
Servings: ?
Ingredients
Steps
  1. Melt milk chocolate chips and peanut butter chips.
    2. As chow mein noodles. Stir to coat completely.
    Form nest shape and add 2-3 Cadbury mini eggs.
Breakfast Tostadas
Tags: Breakfast
Servings: 4 TOSTADAS
Ingredients
Steps
  1. Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and place the tortillas on it in a single layer. Mist the tortillas with cooking spray and then flip each tortilla over and mist the other side. Place the tortillas in the preheated oven for 5 minutes*. When the 5 minutes is up, flip each tortilla over and put them back in for another 5 minutes until firm and crispy.
    2. During the first 5 minutes the tortillas are cooking, I like to use the time to slice up my avocado, cherry tomatoes and cilantro so that the topping are ready to go. Once the tortillas are flipped and go back in the oven for the second five minutes, I prep the eggs and refried beans as follows.
  2. Crack the eggs into a bowl and add a splash of water (I turn on my faucet and run the bowl under real quick). Add a sprinkle of salt and pepper as desired and then beat the eggs with a whisk. Mist a small skillet with cooking spray and bring over medium heat on the stovetop. Once hot, add the eggs and cook, pushing them around with a spatula, for a minute or two until fully cooked/scrambled.
  3. Place the refried beans into a microwavable bowl and microwave on high for about a minute until hot. Add the chili powder, garlic powder and cumin and stir to combine.
  4. When the tortillas come out of the oven, spread ¼ cup of the warm refried beans over the surface of each tortilla. Top the beans on each tostada with ¼ of the scrambled eggs and ½ ounce of the sliced avocado. Add the tomatoes and a tablespoon of salsa and then squeeze a lime wedge over the top. Sprinkle with cilantro if using and serve warm.
Garlic Turmeric Rice
Tags: Side_Dish/_Appetizers
Rated 4/5
Servings: 6
Ingredients
Steps
  1. Melt butter in a pot over medium heat. Add onion and garlic and sauté for about 1-2 minutes or until fragrant. Add turmeric powder and stir to combine. Mix in the rice until the grains are evenly coated and lightly toasted.
  2. Add stock, salt, and pepper. Mix to combine and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and set aside for about 5 minutes before fluffing the rice with a fork. Enjoy!
Notes
The Best French Toast Casserole
Tags: Breakfast
Rated 4/5
Servings: 8
Ingredients
Steps
  1. Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
  2. In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over bread.
    3. (maybe mix it up with liquid in a bowl then pour into the baking dish)
  3. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
  4. To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.
  5. When ready to bake, preheat the oven to 350 degrees F.
  6. Unwrap the baking dish and sprinkle the topping evenly over the bread.
  7. Bake, uncovered, for 45-60 minutes, depending on how soft you like it.
Notes
Easy Homemade Rhubarb Sauce [Recipe]
Tags: Sauces, Gravy, & Seasonings
Rated 4/5
Servings: 2 cups
Ingredients
Steps
  1. If using fresh rhubarb, wash, chop and measure the stalks.
  2. Put your rhubarb into a small, heavy bottomed saucepan. Add the water and sugar. Cook over medium heat until the sugar is dissolved and the mixture nearly comes to a boil. Reduce to a simmer, and cook for 5 minutes.
    3. Note: Fruit and sugar boil over easily, so keep the fruit at a simmer, and don't leave it covered for too long.
  3. Combine the cornstarch with 1 Tbsp. water and stir until smooth.
  4. After the rhubarb has been cooking for 5 minutes, add the cornstarch mixture, stirring as you pour it in. Cook for about 1 minute longer (the mixture will thicken quickly).
  5. Pour the sauce into a medium sized heat-resistant bowl, and cover with plastic wrap, setting the plastic directly on top of the sauce to prevent it forming a "Skin."
  6. Chill in the refrigerator at least 2 hours. Serve.
Notes
Easy Chicken Noodle Casserole
Tags: Chicken Main Meal
I made this. Rated 3/5
Servings: 8
Ingredients
Steps
  1. Preheat oven to 375° F.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente, adding the chopped broccoli during the last 2 minutes of the cook time. Drain and rinse in cold water.
  3. Meanwhile, melt the 3 tablespoons of butter in a large skillet over medium heat. Once melted, add the onion and celery and cook, stirring occasionally, until softened, 4-5 minutes. Add garlic and cook for about 1 minute.
  4. Add the flour to the skillet and whisk for 30 seconds to cook off any raw flour taste. Then whisk in the chicken broth and milk, followed by the Italian seasoning, garlic powder, salt and pepper. Cook, whisking often, for 3-5 minutes, until the sauce thickens.
  5. Remove the pan from the heat. Stir in the cooked chicken, cooked pasta, broccoli and half of the shredded cheddar cheese. Transfer the mixture to a 13×9-inch baking dish and spread it out into an even layer. Top with the remaining cheddar cheese.
  6. Cover with foil and bake for 15 minutes, then uncover and bake for 5 more minutes, or until casserole is hot and bubbly and cheese is melted.
Notes
Comforting Creamy Italian Sausage Pasta
Tags: Ground_Meat Main Meal Sausage
I made this. Rated 5/5
Servings: 4
Ingredients
Steps
  1. In a large pot, add olive oil and set over medium heat. Add crumbled sausage and diced onion and cook until sausage is cooked through, about 10 minutes.
  2. Next, add garlic and saute for 2 additional minutes.
  3. Add all the spices and tomato paste - basil, oregano, parsley, salt, pepper, crushed red pepper. Stir well and cook for a few additional minutes, scraping the bottom of the pot.
  4. Finally, add the diced tomatoes and beef stock. Stir everything together and let simmer for 20-30 minutes.
  5. While it's simmering with the lid off, prepare pasta according to package directions.
  6. Once sauce is done cooking, slowly pour in heavy cream. Add pasta and stir everthing together. If the sauce seems to thick, add 1/4 cup of reserved pasta water to thin it out - you can add more if necessary. Sprinkle with parmesan cheese and enjoy!
Creamy Chicken Tomato Soup with Veggies
Tags: Chicken Main Meal
Servings: 10 CUPS
Ingredients
Steps
  1. Optional – if serving with pasta, cook your pasta according to the package.
  2. Saute your aromatics. Heat a large dutch oven up or stock pot over medium-low heat. Add butter and let it melt. Add garlic and saute until fragrant, about 1-2 minutes. Make sure to stir constantly so it doesn't burn. Add onions and salt and pepper and sauté for 3-5 minutes until browned. Add a splash of broth if needed to make sure they don't stick.
  3. Make your soup. Add canned tomatoes, broth, and red pepper flakes and mix well to combine, making sure no onions are stuck on the bottom of the pan. Add in your chicken breasts, making sure they are fully submerged under the liquid, and your bay leaves. Cover with a lid and let simmer for 20-25 minutes until chicken is cooked through.
  4. Blend soup. Remove chicken from the pot and add to a medium bowl. Remove bay leaves and discard. Pour tomato soup into a high-powered blender along with your coconut milk and basil leaves. Blend until smooth and creamy, about 1 minute. You can also use a hand blender/immersion blender.
  5. Simmer soup. Add soup back to the pot. Stir in your chopped veggies and let cook for 5-7 minutes, or until cooked to your liking. While they are cooking, shred your chicken and add it back to the pot with a little more salt and pepper.
  6. Enjoy! Serve as is with toppings of choice. I love adding some cooked pasta to the bowl for a hearty meal.
Notes
Cilantro Lime Rice
Tags: Side_Dish/_Appetizers
Servings: 6
Ingredients
Steps
  1. Heat a pot over medium-high heat with the butter and olive oil. Add the garlic and onion. Cook until onion turns translucent.
  2. Now add the broth and rice. Stir together, then cover the pot. Turn the heat to low and let it simmer until the liquid has disappeared and been absorbed by the rice. Do not stir the rice during this step.
  3. Remove the pot from heat and let it sit covered with the lid for 5-10 minutes. This will steam the rice.
    4. Remove the lid and add the lime juice, lime zest and chopped cilantro.
  4. Gently mix together then serve and enjoy!
Notes
Leftover Hambone Soup
Tags: Main Meal Pork/_Ham/_Bacon
Rated 5/5
Servings: 8
Ingredients
Steps
  1. Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; set aside ham stock and discard hambone.
  2. Heat olive oil in the large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots, celery, and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes.
  3. Stir in ham stock, beans, corn, thyme/marjoram, rosemary, and bay leaves; season with salt and pepper, to taste.
  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
  5. Serve immediately.
The Best Cranberry Sauce
Tags: Sauces, Gravy, & Seasonings Side_Dish/_Appetizers
I made this. Rated 4/5
Servings: 8
Ingredients
Steps
  1. Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
  2. Add cranberries, salt, cinnamon stick and orange peel.
  3. Bring to a simmer over medium heat, stirring frequently.
  4. Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
  5. Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
  6. Can be made up to 3 days in advance.
Butternut Squash Soup
Tags: Main Meal Meatless Side_Dish/_Appetizers Soups & Stews
Or tahitian melon soup
I made this. Rated 4/5
Servings: 6 SERVES
Ingredients
Steps
    ROASTED BUTTERNUT SQUASH SOUP:
  1. Preheat the oven to 400°F (200°C). Lightly grease a large baking pan.
  2. Place squash on the pan, cut-side up (skin-side down). Arrange onion, garlic and carrots around the pan.
  3. Drizzle ingredients with the oil and season with salt and pepper. Rub seasonings all over each veggie and inside the squash.
  4. Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin.
  5. Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
  6. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.
    7. BLENDER:
  7. Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the centre of the lid.
  8. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)
    9. FOR STICK/IMMERSION BLENDER:
  9. Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.
    10. TO SERVE:
  10. Stir in the half and half or cream. Add in any preferred spices (pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed.
  11. Serve immediately.
Notes
Ground Pork Pasta (any meat)
Tags: Ground_Meat Main Meal Pork/_Ham/_Bacon
Any meat will do in this recipe, doesn't have to be ground even.
Rated 4/5
Servings: 5 to 6
Ingredients
Steps
  1. Heat the oil in a Dutch oven or heavy-bottom pot over medium heat. Add the onions and saute for 2 minutes or until they've softened. Add the salt and minced garlic and saute for another minute.
  2. Add the ground pork, garlic powder, onion powder, and dried oregano to the pot and cook for 5 to 6 minutes, making sure to break the pork apart with a wooden spoon as you cook.
  3. Add the tomato paste, canned chopped tomatoes, vegetable broth, shredded parmesan, and heavy cream to the pot.
  4. Give everything a good stir and bring to a gentle simmer, around 5 minutes, lowering the heat if needed.
  5. Once the pot has started simmering, add the pasta and cook for another 15 minutes, stirring throughout, or until the pasta is cooked through.
  6. Add the frozen peas to the pot and stir until the peas are cooked through, approximately one minute.
  7. Garnish with additional parmesan and basil if desired.
Notes
Shortbread Cookie
Tags: Cookies Dessert
I made this. Rated 5/5
Servings: 44 cookies (see note)
Ingredients
Steps
  1. In a large mixing bowl, use an electric mixer to beat butter until lightened, smooth and creamy.
  2. Gradually add sugar, stirring until light and creamy.
  3. Add vanilla extract and stir well.
  4. In a separate bowl, whisk together flour, cornstarch, and salt and whisk until combined.
  5. Gradually add flour mixture to wet ingredients and stir until completely combined.
  6. Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.
  7. Once cookie dough is nearly done chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
  8. Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ⅛”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on baking sheet spacing at least 2” apart. Combine any remaining scraps of cough into a ball and re-roll to make more cookies.
  9. Transfer baking sheet to center rack of 350F (175C) oven and bake for 9-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).
  10. If desired, melt 1 cup/6 oz/170g chocolate and dip completely cooled cookies into chocolate. Place cookies on a wire rack and allow chocolate to set before serving.
Notes