Oui Vanilla French Style Yogurt Copycat
Ingredients
The Quest for Homemade Evaporated Milk
Ingredients
Steps
  1. Begin by pouring the gallon of whole milk into a large, heavy-bottomed pot.
  2. Heat the milk over medium heat, stirring occasionally to prevent scorching.
  3. Continue heating the milk until it reaches a gentle simmer. Be careful not to let it          come to a full boil.
  4. Reduce the heat to low and allow the milk to simmer gently for several hours. Stir        occasionally to prevent a skin from forming on the surface.
  5. As the milk simmers, it will gradually reduce in volume and thicken. This process        can take anywhere from 2 to 4 hours, depending on the desired consistency.
  6. Once the milk has thickened to your liking and has reduced in volume by                      approximately 60-70%, it is ready to be canned.
  7. Prepare your canning jars by washing them thoroughly with hot, soapy water. Rinse      well.
  8. Carefully ladle the hot evaporated milk into the sterilized jars, leaving about 1/2             inch of headspace at the top.
  9. Wipe the jar rims with a clean, damp cloth to remove any milk residue. Place the           sterilized lids and rings on the jars, tightening them firmly.
  10. Bring a water bath canner or a large pot of water to a rolling boil. Gently lower the        sealed jars into the boiling water, ensuring they are fully immersed.
  11. Process the jars in the water bath for 10 minutes.
  12. After processing, carefully remove the jars from the water bath and place them on        a towel-lined surface to cool.
  13. As the jars cool, you may hear the satisfying "pop" sound indicating that they have        sealed. This is a sign of success!
  14. Allow the jars to cool completely before storing them in a cool, dark place. It is            recommended to label the jars with the date of canning for reference.
  15. After a couple of weeks, open one of the jars to assess the flavor and consistency.          Adjust the cooking time in future batches if necessary.
Easy Chicken Stir Fry Recipe with Bok Choy
Servings: 4
Ingredients
Steps
  1. Prepare the chicken - Slice the chicken against the grain into pieces approximately 1/4-inch thick. Transfer to a medium-sized mixing bowl and combine with the cornstarch and soy sauce. Use your hands to coat the entire surface of the chicken with a thin layer of cornstarch.
  2. Mix the sauce - Add all ingredients for the sauce (oyster sauce, rice vinegar, sesame oil, water, honey, white pepper) to a small mixing bowl. Whisk well to combine. Set aside.
  3. Cook the chicken - heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, add the chicken pieces in a single layer and cook for approximately 30 seconds, or until the bottom is golden. Carefully flip each piece of chicken over and cook the other side for an additional 20-30 seconds. Immediately remove to a clean plate (the chicken will still be raw in the middle- that’s ok).
  4. Sauté the aromatics - return the skillet to medium heat. Add the remaining tablespoon of oil. Once hot, add the shallots and sauté for 1 minute, stirring frequently. Add the minced garlic, ginger, and half of the green onions to the pan. Mix well to combine and sauté for 30 seconds, or until fragrant.
  5. Return the chicken - Return the chicken back to the skillet mixing well to combine.
  6. Add the sauce and bok choy - Give the sauce a final stir and pour directly into the skillet. Stir in the bok choy. Mix well to combine and continue to cook until the sauce has thickened, chicken is cooked through, and bok choy is softened.
Beef 'N' Rice Enchiladas
Tags: Mexican
Servings: 10 enchiladas
Ingredients
Steps
  1. Preheat oven to 350°. Prepare rice mix according to package directions using butter, water and diced tomatoes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce.
  2. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up.
  3. Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered until the cheese is melted, 20-25 minutes. If desired, serve with cilantro and sour cream.
Tasty Burritos
Tags: Mexican
Servings: 6 servings
Ingredients
Steps
  1. In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.
  2. In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes.
  3. Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.
  4. In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Garlic Beef Enchiladas
Tags: Mexican
Servings: 5 servings
Ingredients
Steps
  1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
  2. In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through.
  3. Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off-center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
  4. Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.
Air Fryer Scalloped Potatoes
Servings: 4
Ingredients
Steps
  1. Rinse and pat dry the potatoes, then carefully peel and remove the potato skin.
  2. Use a mandolin to cut 1/8″ thick potato slices.
  3. Add the cream cheese, butter, and queso to a small sauce pan. Heat over low to medium heat while stirring to combine.
  4. Place the baking dish into the bottom of the air fryer basket.
  5. Layer the baking dish with a scoop of the cheese mixture, then top with potato slices. Continue with the layers, and finish off the top with the remaining cheese.
  6. Air fry the scalloped potatoes in the air fryer at 320 degrees Fahrenheit for 15-18 minutes, or until the tops of the potatoes and cheese is a light golden brown.
  7. Allow the dish to cool for a few minutes before serving. Dash a little salt and pepper and fresh parsley for garnish if needed.
Notes
Easy Mongolian Beef (Pf Chang Style!)
Servings: 4
Ingredients
Steps
  1. Slice the flank steak into thin ¼" pieces. Toss with cornstarch, shaking off any excess and set aside.
  2. In a 10-inch skillet, heat 2 teaspoons of oil over medium-low heat. Stir in minced ginger and garlic and cook until fragrant, about one minute.
  3. Add soy sauce, water, and brown sugar to the skillet, then bring to a boil. Let it boil for 3-5 minutes until slightly thickened. Transfer to a small bowl and set aside.
  4. Heat 1 tablespoon of oil in a separate pan or wok over medium-high heat. Cook the beef in small batches for about 2 minutes. It does not need to be cooked through.
  5. Once all of the beef is browned, add the beef and sauce back to the skillet and heat over medium until hot and bubbly.
  6. Remove from heat and stir in green onions. Serve over rice.
Notes
Spicy Chicken Enchiladas
Tags: Mexican
Servings: 2
Ingredients
Steps
  1. In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
  2. Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives.
  3. Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.
Copycat Ikea Swedish Meatballs
Servings: 20 meatballs
Ingredients
Steps
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine ground beef, pork, chopped onion, crushed garlic, breadcrumbs, egg, salt, garlic powder, and pepper. Once combined, add whole milk and use your hands to mix together thoroughly.
  3. Use a 2” ice cream scooper with a trigger to scoop perfect size meatballs. Or, use a spoon and form meat into 2” balls.
  4. Heat a frying pan over medium high heat. Add meatballs and brown all sides. This should take about 5 minutes total.
  5. Place a wire rack over a cookie sheet to allow oil to drip from the meatballs as they cook. Arrange meatballs on the wire rack. Place onto the center rack of the oven and cook for 30 minutes.
  6. While the meatballs are cooking, prepare cream sauce. Heat a frying pan over medium high heat. Melt the butter, then stir in the flour. Cook for 1 minute. Pour in the vegetable stock, beef stock, heavy cream, soy sauce, and Dijon mustard. Whisk well. Bring mixture to a boil then lower heat to a simmer. Cook for 5 minutes, stirring often.
  7. Remove meatballs from the oven and add to a casserole dish. Pour cream sauce over the top and garnish with fresh parsley. Serve with egg noodles.
Instant Pot Pasta Da Vinci
Servings: 9
Ingredients
Steps
  1. Set Instant Pot to sauté mode.
  2. Add cubed chicken, olive oil, and a pinch of salt and pepper to a bowl and toss to coat. Add to the instant pot and sauté for 6 minutes.
  3. Next, add veggies ingredients to the instant pot and sauté for 4 minutes, or until onions are translucent.
  4. Turn off the instant pot and remove the contents and set aside in a large mixing bowl.
  5. Pour chicken broth into the instant pot and deglaze the bottom of the pan. Then, pour in the Madeira wine and noodles. Seal and set to manual high pressure. Cook for 3 minutes, then wait 5 minutes and quick release remaining steam. Add noodles to the bowl with the chicken.
  6. Add olive oil to the instant pot and set to sauté. Next, add the minced garlic and stir for 30 seconds. Add 4 Tablespoons butter and melt, then whisk in the flour.
  7. Pour in the remaining sauce ingredients and whisk. Cook until thickened, about 5 minutes. Turn off the instant pot.
  8. Add the noodles, chicken, and veggies back to the instant pot and stir until coated.
  9. Garnish with curly parsley.
Homemade Brownies
Servings: 16 brownies
Ingredients
Steps
  1. Preheat oven to 350°F. Line a 9x9 pan with foil and coat with cooking spray.
  2. Combine melted butter, oil, sugar, and cocoa powder in a large bowl. Stir until smooth.
  3. Mix in the eggs, vanilla, espresso powder, and salt.
  4. Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips.
  5. Spread the batter into the prepared pan & top with more chocolate chips if desired.
  6. Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge.
  7. Let cool before cutting.
Notes
The Quest for Homemade Evaporated Milk
Ingredients
Sourdough Flour Tortillas (With Discard or Not)
Servings: 6 to 12
Ingredients
Steps
  1. Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour.
  2. Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball.
  3. Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
  4. Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. ( Video guidance here.)
  5. Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
  6. Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
  7. Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn’t up to temperature. Once you make a few, you’ll find your rhythm and adjust the heat as necessary depending on if you want more or less char.
  8. Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.
Garlic Noodles
From Flo Lum YouTube channel
Ingredients
Steps
  1. Cook pasta per package directions and drain.
  2. Mix brown sugar, oyster sauce, fish sauce, soy sauce and sesame oil until the sugar has fully dissolved.
  3. Over low heat, in a wok or sauté pan, add 1 to 2 tablespoons of olive oil and 2 to 4 tablespoons of butter and heat until combined.
  4. Add the minced garlic and carefully sauté, being careful not to burn the garlic.
  5. Add the mixed sauces and brown sugar and heat through.
  6. Turn off the heat and add the drained pasta, mixing well.
  7. Serve with sliced green onions if desired.
Classic Sourdough Pancakes or Waffles
Servings: about 2 dozen medium pancakes or 1 dozen 8" waffles
Ingredients
Steps
  1. To make the overnight sponge: Stir down your refrigerated starter, and remove 1 cup (227g). Note: This is a good opportunity to feed the remainder, if necessary.
  2. In a large bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and buttermilk.
  3. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
  4. To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge, stirring just to combine.
  5. Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.
  6. To make pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.
  7. To make waffles: Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions. Repeat with the remaining batter.
  8. Serve pancakes or waffles immediately, with your favorite toppings; or hold in a warm oven until ready to serve.
  9. Storage instructions: Store any leftovers in the refrigerator for a day or two; freeze for longer storage.
Notes
Sourdough Pizza Crust
Ingredients
Steps
  1. Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
  2. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In your large mixing bowl or bowl of your stand mixer, combine the lesser amount of water, the flour, salt, yeast, and Pizza Dough Flavor with the sourdough starter.
  3. Mix to combine, adding the remaining water 1 tablespoon at a time if the dough looks dry. Knead for about 7 minutes using a stand mixer with its dough hook, until the dough cleans the sides of the bowl.
  4. Place the dough in a lightly greased container, cover, and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot (or double the yeast).
  5. For two thin-crust pizzas: Divide the dough in half and shape each into a flattened disk. Drizzle two 12" round pizza pans with olive oil, and brush to coat the pan evenly.
  6. Place the dough in the pans, cover, and let rest for 15 minutes. After this rest, gently press each piece of dough toward the edge of its pan. If it starts to shrink back, cover and let rest for 15 minutes before continuing.
  7. For a thicker, large pizza: Oil a 14" round pizza pan or 18" x 13" half-sheet pan. Place the dough in the pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back.
  8. Cover the pan(s) and let the dough rise until it's as thick as you like.
  9. Toward the end of the rise, preheat your oven to 450°F.
  10. Sauce and top each pizza as you like, but don't add cheese yet (this ensures a crispy crust). Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. Return to the oven and bake for 5 to 7 minutes more, until the cheese is melted.
  11. Remove the pizza from the oven and enjoy hot.
  12. Storage information: Store leftover pizza, well wrapped, in the refrigerator for up to five days.
Notes
Buttery Sourdough Biscuits
Servings: 6 to 7 large biscuits
Ingredients
Steps
  1. Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment.
  2. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
  3. Add the starter, mixing gently until the dough is cohesive.
  4. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6" round about 1"-thick.
  5. Use a sharp 2 3/8" biscuit cutter to cut four rounds, cutting them as close to one another as possible. Gently push and pat the scraps into a 2 1/2" x 5" rectangle. Cut two more biscuits. Push and pat the remaining scraps into a 1"-thick biscuit; it'll be slightly smaller than the others.
  6. Place the sourdough biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake.
  7. Bake the sourdough biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.
  8. Remove the sourdough biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.
Notes
Sourdough English Muffins
Servings: 2 dozen large muffins
Ingredients
Steps
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, except the cornmeal/semolina, in a large bowl.
  2. Mix and knead — by hand, electric mixer, or bread machine — to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.
  3. Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for 24 hours; this will develop its flavor.
  4. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.
  5. Alternatively, divide the dough into 24 pieces (total). Shape each piece into a round ball, then flatten each ball into a 3" round. For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3", and trim edges with a 3" cutter (or trim all around the edge with a pair of scissors). Muffins with cut (rather than flattened) sides will rise more evenly.
  6. Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets (12 per sheet). Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight, the rise time will be about 2 hours.
  7. Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium-low heat.
  8. Cook the muffins for about 5 minutes on their first side; then lay a cake pan, cookie sheet, or similar flat (though not overly heavy) object atop them to help keep them flat. Continue cooking for about 7 minutes or so; then remove the pan, turn the muffins over, and finish cooking without the pan on top for a total of about 10 to 12 minutes or when the center of a muffin registers 190°F on a digital thermometer. If you're having trouble getting muffins to cook all the way through on the stovetop, cook until golden brown on both sides, then transfer to a preheated 350°F oven and bake until the muffins' interior shows no sign of wet dough, about 10 minutes or so.
  9. Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage.
Notes
Ultimate Sourdough Banana Bread
Servings: 1 loaf or 3 mini loaves
Ingredients
Steps
  1. Preheat the oven to 360 F.
  2. Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter.
  3. Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
  4. Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
  5. Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
  6. Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.
  7. Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.
  8. Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
  9. Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
  10. Serve with powdered sugar for a nice touch!
Best Sourdough Zucchini Bread
Servings: 1 loaf
Ingredients
Steps
  1. How to Prepare your Sourdough Starter: if using leftover sourdough discard, make sure it’s in good condition (no brown liquid, no vinegary smell, not straight from the fridge). I use recently fed or just collapsed starter. Alternatively, if using active starter, you’ll need to feed it prior to making the recipe and wait for it to become bubbly and double in size.
  2. Preheat the oven to 360 F. Lightly coat (2 or 3) 7 x 3 x 2 mini loaf pans or (1) 9 x 5-inch loaf pan with butter. Note: Using 2 mini loaf pans instead of 3 will you get you slightly taller loaves.
  3. Using a box grater, grate the zucchini on an angle on the side with largest holes. No need to drain out the excess water. Set aside.
  4. Add the banana, sugar, and vanilla to a large mixing bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
  5. Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
  6. Sift the flour, cinnamon, nutmeg, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
  7. Add the oil and milk and mix until just combined. Do not over do it; the banana bread will be tough. The texture should be thick and pourable, but not runny. Add more flour if needed. Fold in the grated zucchini.
  8. Pour the batter into the prepared pan(s). For 2 mini loaf pans, fill about 3/4’s full. For 3 mini loaf pans, fill about 2/3’s full (these loaves will not be as high). Place onto a baking sheet and transfer to the oven.
  9. Bake for 40-45 minutes for the 2 mini loaf pans (about 30-35 minutes if using 3 mini pans) or 60-65 minutes or more for the standard 9 x 5-inch pan. Cover with foil if the loaf browns too quickly.
  10. Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
Notes
Sourdough Focaccia
Servings: 8 - 10
Ingredients
Steps
  1. Make sure your starter is active – it should be nice and bubbly. If it isn’t, feed it and wait until a teaspoon of the starter floats in warm water. When you’re happy your starter is active, measure 100g into a large bowl and pour over 400ml tepid water. Stir with a rubber spatula to combine, but don’t worry if there are unmixed bits of starter. Tip in the flour and mix everything together to make a rough dough. Make sure all the flour is mixed in and that there are no dry bits up the side of the bowl. Cover and leave to rest for at least 30 mins or up to 1 hr.
  2. Prepare a jug of water for dipping your hands into. Scatter 10g salt over the dough, dip a hand into the water and scrunch it through the dough to mix in the salt. The dough should come back together and the salt should be completely mixed in. Cover again and leave for 20-30 mins, then wet your hands, grab the dough from one side and stretch it over itself. Repeat with the other side of the dough – it should be very elastic. Curl the dough around onto itself so it’s smooth and taught, then cover and leave for another 20-30 mins. Repeat this process two more times (three in total), then leave the dough to prove for 2-3 hrs until risen by about 40 per cent – it should be bubbly and soft.
  3. Drizzle a deep, roughly 20 x 30cm baking tray with half the olive oil and scrape the dough onto the tray. Incorporate the oil into the dough by stretching and folding it on the tray until it comes together. Don’t worry if it's a bit stringy to start, just keep stretching and bringing it back on itself and it will come back together. When the dough has come together into an oily mass, leave to prove at room temperature for 3-4 hrs, or for up to 18 hrs in the fridge.
  4. Heat the oven to 220C/200C fan/gas 7. Use your fingers to stretch the dough so it fits into the tray evenly, then dimple the surface with your fingertips. Drizzle with 1 tbsp olive oil and dimple a few more times to create little oil puddles on the surface. Scatter over the remaining salt, give the dough a final poke and bake for 25-30 mins until puffed up and deep golden. Remove the tray from the oven, drizzle with the remaining oil then leave to cool for at least 40 mins before cutting into squares.
A Beginner's Guide
Servings: 1 loaf
Ingredients
Steps
    Make The Dough:
  1. In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then squish everything together with your hands to incorporate all of the four. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
  2. After the dough has rested: return to the bowl and work the dough into a rough ball, about 15 seconds.
  3. Note: I’ve given a range in water quantity for the dough (see ingredient list above). If using 250 g of water, the texture at this stage will be quite dry and stiff. If using an increased amount of water, approximately 300-325 g, the dough will be more wet. Both textures are normal, depending on which route you take.
    4. Bulk Rise:
  4. Now the dough needs to rise. Cover the bowl with light oiled wrap (alternatively, transfer the dough to a high-sided dough tub with lid and measuring marks). Let rest in a warm spot to rise, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.
  5. Note: The bulk rise time can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your sourdough starter, and your current room temperature. This will be different for everyone. For example, in the summer rise times can take anywhere between 2-4 hours @ 80º F/ 26º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
    6. Optional Step: Stretch & Fold The Dough:
  6. During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about 1 hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
  7. Note: Doughs made with 250 g of water vs. 300-325 g of water will feel completely different. The former will be more stiff; the latter will have more elasticity. One texture is neither right or wrong; just different and worth noting for comparison. When in doubt, always give the dough extra rest time in between sets if it won’t stretch with ease.
    8. Cut & Shape The Dough:
  8. Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
  9. Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
  10. Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
  11. To shape: use a bench knife to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
  12. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.
  13. Note: When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.
    14. Second Rise:
  14. Now the dough needs to rise again, but for a shorter period of time.
  15. Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside of the pot for a “free form” second rise, about 30 minutes to 1 hour. Cover with the lid of the pot. The dough ready when it is slightly puffy but not double in size.
  16. Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
  17. Note: The “free form” second rise in the pot works best with a dough made with 250 g of water. It won’t spread. If your dough contains more water, skip the free from rise. You’ll need to do the second rise in a cloth-lined, floured proofing basket instead. The basket will hold its shape to prevent spreading.
    18. Score The Dough:
  18. Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, razor blade, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
    19. Bake The Dough:
  19. Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
  20. You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
  21. Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!
Pineapple Chicken and Rice
Ingredients
Steps
  1. Begin by seasoning the chicken breasts with dried thyme, salt, and pepper, ensuring each piece is well coated.
  2. Heat vegetable oil in a skillet over medium heat, then brown the chicken until golden and cooked through. Set aside.
  3. Drain the sliced pineapple, reserving the juice for the sauce.
  4. In a small bowl, mix cornstarch with 2 oz. of the reserved pineapple juice and set aside.
  5. In another bowl, combine the remaining pineapple juice, Dijon mustard, honey, and minced garlic to create the flavorful sauce.
  6. Add the Dijon mixture to the skillet, reduce the heat to low, and cover. Allow it to simmer for 15 minutes to let the flavors meld.
  7. Once the sauce has simmered, remove the chicken from the skillet and set it aside.
  8. Stir the cornstarch mixture again, then add it to the skillet. Bring the sauce to a boil, stirring constantly until it thickens, approximately 2 minutes.
  9. Reduce the heat and return the chicken to the skillet, ensuring it’s coated in the luscious sauce.
  10. Arrange the pineapple slices around and on top of the chicken in the skillet. Cover and cook for an additional 2-3 minutes to heat the pineapple through.
  11. Serve the succulent chicken and pineapple over a bed of cooked rice, allowing the flavors to mingle for a perfect bite every time.
Bread Substitute with 3 Ingredients Prepared in Seconds
Ingredients
Cornmeal Brown Butter Cinnamon Rolls
Servings: 12 large cinnamon rolls
Ingredients
Steps
  1. Begin all the components of the recipe 24 hours before you want to bake.
  2. In the bowl of a stand mixer, add the yeast and water and whisk together. Add the flour, salt, sugar and egg and use the hook attachment on the lowest setting of the stand mixer to mix together.
  3. Adding one cube at a time, add the softened butter to the dough. Let each piece mix in before adding the next. The dough will be shaggy first, then sticky, then tough. When it is mostly together, turn the mixer to medium and let it mix until the dough is smooth and completely pulling away from the sides, 4-5 minutes. This dough is dense, so feel free to press it down into the mixer if it starts to creep up the sides of the bowl.
  4. Transfer the dough to a large bowl, cover, and let it proof in the fridge for 18-24 hours.
  5. Prepare the cornmeal brown butter filling. Set a pan over medium heat and add the cornmeal. Toast for 1-2 minutes or until fragrant, then add the butter. Let the butter foam, stirring occasionally, until the cornmeal and the butter have both turned into a light shade of brown and smell nutty, 4-5 minutes. Transfer this to a bowl to cool.
  6. When the cornmeal brown butter has cooled to room temperature, whisk in the brown sugar and salt. It's important not to do this too soon, if the butter is warm it will melt the sugar and make the mixture unspreadable. Only add the sugar when the butter is cool but still pliable. Cover and let this sit at room temperature overnight.
  7. To make the cornmeal brown butter crumble topping, repeat the toasting of the cornmeal and browning of the butter with the second batch of ingredients. However this time, just transfer the cornmeal brown butter to a bowl. You'll add the sugar the next day. Cover this and let it sit at room temperature overnight. This is so that the cornmeal will absorb the butter and turn into a crumble-like texture.
  8. The next day, remove the dough from the fridge. Lightly punch it down and transfer it to a work surface. No need to flour the surface, the dough will be tacky, like play-dough.
  9. Use a rolling pin to roll the dough into a large square, 24 inches by 24 inches. Whisk the brown sugar filling until it is room temperature and spreadable. Spread it evenly onto the dough.
  10. Working from the furthest edge from you, roll the dough toward you, making a very tight coil.
  11. Measure and mark down the roll every 2 inches. Cut the roll into 12 2-inch tall cinnamon rolls.
  12. Line a sheet with parchment paper.
  13. Pull the dough edge of each cinnamon roll out but 2 inches, then pull it over to cover the bottom of the cinnamon roll. This helps make it so that no filling escapes. Evenly space the cinnamon rolls on the baking sheet, and firmly press each one down so that they are half as tall (see blog photos for reference).
  14. Cover the rolls with plastic wrap and let rise for 2 hours at room temperature.
  15. Position a rack in the center of the oven and preheat to 400°F.
  16. When the rolls are ready to bake, drizzle the tops evenly with heavy cream. Aim to get as much on the rolls as possible, anything that falls to the pan won't be as nice.
  17. Bake the cinnamon rolls for 22-25 minutes or until golden.
  18. While the cinnamon rolls are baking, take the cornmeal crumble topping from yesterday. It will look completely solid, but use your hands to crumble it out of the bowl. It should adopt a crumble topping texture. Add the turbinado sugar and salt and lightly mix everything together with your hands. Set aside.
  19. In a small bowl or measuring cup, whisk together the bourbon glaze.
  20. When the cinnamon rolls are out of the oven, brush them all with the bourbon glaze, then scatter the cornmeal brown butter crumble topping on top. Serve warm!
(2) How to Make Blackberry Pie
Ingredients
How to Can Milk
Servings: 3 QUARTS
Ingredients
Steps
  1. If your milk was in the fridge, take it out and place it on the counter. We want the milk to warm up a bit.
  2. Meanwhile, wash your jars (I use 3-quart jars) with warm water and soap. Place them on a baking sheet.
  3. Heat your oven to 320F. Place the jars in the oven for 15 minutes to sanitize them.
  4. Also, place your bands and rings in a small pot, cover them with water, set on the stovetop and bring to a boil. Let the water boil for 5 minutes to sanitize the bands and lids.
  5. Take the jars out and turn the oven off. From this point on, do not touch the rim of the jars with your fingers (use the jar lifters if you need to move the jars).
  6. Place the jars on a cutting board or a kitchen towel and let them cool for a few minutes.
  7. Meanwhile, set your pressure canner on the stovetop and add 3 quarts of water to your canner (or follow manufacture directions). This is about 2.5” of water (I use a Presto dial gauge canner).
  8. Use the canning funnel and a ladle to fill the jars with milk. Make sure to leave about 1/2” headspace.
  9. Clean the rim of the jars with a clean paper towel, center the lids, and close the jars with the bands, fingertight.
  10. Place all of your jars on the rack in the pressure canner.
  11. Close the canner and turn the heat to high (do not place the weight on the vent yet).
  12. watch the vent. When steam starts to come out, set your timer to 10 minutes. Let the canner steam for 10 minutes.
  13. After 10 minutes, place your weight on the vent and watch the dial. When the canner reached 11psi, turn the heat off and let the canner cool completely (please see notes for pressure adjustments).
  14. Once the dial shows 0 pressure (it might take the canner a couple of hours to completely cool), open the canner.
  15. Let the jars rest in the open canner for a few minutes before removing them.
  16. Set your jars on a kitchen towel and let them cool completely (I usually leave them overnight).
  17. Check that your jars have sealed. Remove the bands, wipe the jars, and store in the pantry.
Notes
Chocolate Covered Peanut Butter Frozen Yogurt Bites (Vegan)
Servings: 15 frozen yogurt bites
Ingredients
Steps
  1. Peanut Butter Filling
  2. Mix peanut butter filling ingredients. Pour 2 tablespoons in each ice cube slot of an ice cube tray. Freeze until solid.
  3. Chocolate Coating
  4. Heat a couple of inches of water in a saucepan or double boiler over medium heat. Place chocolate chips and coconut oil in a heat-safe dish over the saucepan. Stir to combine. Remove from the heat when there are no more lumps of chocolate. Don't cook it too long or let it touch any water or it will seize up and get hard.
  5. With a fork, dip a peanut butter yogurt bite into chocolate. Place on a parchment lined tray. Repeat with each yogurt bite. Freeze.
Notes
24 Mexican Casserole Recipes You Have to Try
Taco Salad Casserole
Servings: 4
Ingredients
Steps
  1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside.
  2. Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese.
  3. Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.
Notes
Sourdough Waffles
Ingredients
Steps
  1. Preheat your waffle iron or waffle maker. If using a cast iron or aluminum waffle maker, be sure to lightly grease it with oil to ensure the waffles do not stick.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking soda.
  3. In a medium bowl, whisk together the buttermilk, melted butter, and sourdough starter, and eggs. Pour the buttermilk mixture into the bowl with the flour mixture. Whisk until only a few small lumps remain. The batter should pour from a spoon but not be runny or soupy. If the batter is too thick, thin it with a little water, one tablespoon at a time.
  4. Cook the batter in your hot waffle iron until done to your liking. Serve hot with maple syrup and chopped fresh strawberries or blueberries.
Notes
Easy and Crispy Sourdough Waffles Recipe (Two Ways!)
Servings: 8 SOURDOUGH WAFFLES
Ingredients
Steps
  1. QUICK VERSION
  2. Preheat waffle iron.
  3. In a large bowl, whisk together 1 1/2 c + 2 T flour (230g), 4 tsp baking powder (12g), 4 T sugar (50g), and 1/2 tsp salt (4g) until combined. Set aside.
  4. In a liquid measuring cup, heat 1 1/3c milk (310g) in the microwave until warm, not hot. To a medium bowl, add 1/2 c melted butter (113g), warm milk, 2 eggs, room temperature, 1/3 c sourdough discard (100g), and 2 tsp vanilla extract (8g). Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients and whisk until blended. Careful not to over mix, a few lumps in the batter is okay! Allow the batter to rest for at least 10-15 minutes.
  6. Spoon batter and pour into the hot waffle iron and cook until golden brown and crisp. (Refer to your waffle maker's instruction for how much sourdough waffle batter will fit. Mine fit just under a 1/2 cup)
    7. OVERNIGHT VERSION (LONG FERMENT)
  7. In a large bowl, whisk together 1 1/2 c + 2 T flour (230g), 4 tsp baking powder (12g), 4 T sugar (50g) and 1/2 tsp salt (4g) until combined. Set aside.
  8. In a separate bowl, whisk together 1 1/3 c milk (310g) and 1/2 c bubbly sourdough starter (100g). Once smooth, pour the wet ingredients onto the flour mixture and mix until just incorporated. Cover and place the bowl into the fridge to ferment overnight.
  9. The next morning, pull the sourdough waffle batter out of the fridge. There should visibly be lots of bubbles on top and the batter should have a pleasant tangy aroma.
  10. In a small bowl, whisk 2 eggs and 2 tsp vanilla extract (8g). Pour the egg mixture and 1/2 c melted butter (113g) into the batter and mix until incorporated.
  11. Spoon batter and pour into the hot waffle iron and cook until golden brown and crisp. (Refer to your waffle maker's instruction for how much sourdough waffle batter will fit. Mine fit just under a 1/2 cup.)
Notes
15 Minute Asian Garlic Noodles
Servings: 4
Ingredients
Steps
  1. Cook the spaghetti according to package directions.
  2. Heat the olive oil in a skillet then turn the heat to medium-low and add the garlic and scallions. Cook for 2-3 minutes until fragrant.
  3. Add the spaghetti and stir-fry sauce and mix together until combined.
  4. Optionally top with sesame seeds and chili flakes and serve.
Notes
Asian Garlic Noodles Recipe (Buttery, Garlicky & Fast!)
Servings: 4
Ingredients
Steps
  1. Boil noodles according to package instructions, until desired doneness is reached (we will not cook it more later), drain, then set aside. Prepare the below steps while the water boils though!
  2. Add all sauce ingredients into a medium prep bowl and mix to combine
  3. Slice scallions thinly and mince garlic or use a garlic press.
  4. Melt butter in a large pan (brown it a little if desired) over medium-high heat, then add 75% of your green onions, and all of the garlic. Saute until fragrant and garlic is slightly browned.
  5. Lower heat to medium, add sauce ingredients and stir to combine. Add noodles, mix to coat and warm up slightly. Taste, and add a few extra pinches of salt to taste if needed.
  6. Garnish served plates with the remaining raw, sliced green onion and eat!
Notes
Thai Red Curry Noodles
Ingredients
Steps
  1. Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, we'll continue cooking them a bit in the sauce.
  2. In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Saute until the garlic looks slightly golden brown.
  3. Add the coconut milk and all remaining ingredients to the pot (aside from the cornstarch) with the garlic and whisk until smooth.
  4. Bring to a boil, whisk in the corn starch, then reduce heat to low and let simmer for 2-3 minutes.
  5. Once the noodles are done cooking, combine the sauce with the noodles and let simmer over low heat to let it thicken further and finish cooking the noodles.
  6. It will seem saucy at first, but the noodles will absorb a lot of the sauce as it sits. If you don't like it too saucy, start with just 1/2 of the sauce with the noodles at first and add more as desired.
  7. I usually serve it with other veggies/protein, which is why I made it with a lot of sauce, but feel free to start small if you prefer that!
  8. Garnish with cilantro, scallions and red pepper flakes. Serve with your favorite protein, sauteed or steamed vegetables, or enjoy as is!
Notes
Easy Vs Traditional Way
Servings: ⅔ cup, for 2 batches of 4-serving curry
Ingredients
Steps
  1. METHOD 1: The Easy Way
  2. Grind dry spices with a coffee grinder: Add the dried chilies, peppercorns and salt into the coffee grinder. If using coriander and cumin seeds, add them as well. Grind into a fine powder. *Allow chili dust to settle fully before opening the grinder, and don't put your face over it when you do to avoid inhaling chili dust!
  3. Use an immersion blender for the herbs: Place the lemongrass, galangal, cilantro roots, and makrut lime zest in a narrow container, such as a glass measuring cup. Top it off with the garlic, shallots, and shrimp paste. (It is easier to blend with the moist ingredients on top.)
  4. Use the immersion blender to blend everything until fine. You will need to lift and reposition the blender several times, stopping to scrape the bottom and bringing it to the top halfway through.
  5. Once the mixture is fine, add the ground chili mixture and blend to mix.
  6. METHOD 2: Mortar & Pestle
  7. Soak the dried chilies in water for at least 30 minutes, longer if possible, so they are softened. Drain and pat them dry as best you can. (Excess water will make it harder to pound.)
  8. Grind white peppercorns and any other dry spices into a powder. Remove and set aside.
  9. Pound the chilies with the salt into a fine paste. Once it starts to look mashed, add the ground dry spices to help absorb the moisture, then continue to pound into a fine paste.
  10. Add the lemongrass, galangal, cilantro roots, and makrut lime zest and pound into a fine paste.
  11. Add the garlic and shallots and pound into a fine paste.
  12. Add the ground chili mixture and pound until well combined. Add the shrimp paste and pound to mix.
  13. It took me 16 minutes of pounding for this amount of curry paste in a 3-cup mortar. Time will vary depending on your speed, strength, size of mortar, and amount of paste.
  14. Use right away, store in the fridge for up to 3 days, or divide into portions and freeze for up to a few months.
Notes
Quick Asian Noodles Recipe from Sam the Cooking Guy
Ingredients
Steps
  1. Cook noodles according to package directions
  2. While noodles are cooking, make the sauce - in a small bowl add soy sauce, cornstarch, sugar and Sriracha; mix well and set aside
  3. Drain noodles, put back in pot and mix sauce with the noodles
  4. Top with green onions and cilantro; serve on plate or eat out of the pot like me
Better Than Takeout Thai Drunken Noodles
Servings: 6 6
Ingredients
Steps
  1. Cook the rice noodles according to package directions. Drain.
    2. Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl.
    Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with black pepper and brown all over. Add the shallots, garlic, Fresno peppers, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes.
    Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy!
Easy Vegetable Lo Mein
Servings: 4
Ingredients
Steps
  1. Cook the noodles, per the package directions, to al dente. Drain and rinse with cold water.
  2. While the noodles cook, prep your vegetables, cutting them into similar-sized julienned pieces.
  3. In a small bowl, stir together the sauce ingredients until the sugar dissolves completely.  Set the sauce aside.
  4. In a skillet or wok, over high heat, saute the garlic and ginger in the vegetable oil.  When fragrant but not browned, stir-fry the vegetables, stirring often, until just barely tender.
  5. Stir in the rinsed noodles, tossing to combine with the vegetables.  Add the sauce mixture and continue tossing and cooking for a minute or two to fully coat each noodle with the sauce.
  6. Serve your noodles in bowls and top with chopped peanuts or cilantro, if desired.
Chicken Marsala
Ingredients
Steps
  1. Gather all ingredients.
    2. DOTDASH MEREDITH FOOD STUDIOS:
  2. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
    3. DOTDASH MEREDITH FOOD STUDIOS:
  3. Coat chicken pieces in flour mixture.
    4. DOTDASH MEREDITH FOOD STUDIOS:
  4. In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan, and lightly brown.
    5. DOTDASH MEREDITH FOOD STUDIOS:
    DOTDASH MEREDITH FOOD STUDIOS:
  5. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry.
    6. DOTDASH MEREDITH FOOD STUDIOS:
  6. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
    7. DOTDASH MEREDITH FOOD STUDIOS:
  7. Serve hot and enjoy!
Chicken Marsala
Servings: 4
Ingredients
Steps
  1. Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
  2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
  3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
Notes
Easy Chicken Marsala
Tags: Chicken
Servings: 4
Ingredients
Steps
  1. Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season the chicken with the salt, pepper, and garlic powder. Coat each piece in flour.
  2. Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and sear it for 4-5 minutes/side or until golden. Take the chicken out of the pan and set aside (it'll finish cooking in the sauce).
  3. Add the remaining butter and mushrooms to the skillet and cook them for 3-5 minutes, stirring occasionally, until browned.
  4. Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
  5. Add the cream to the skillet, and then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper if needed. I added a little bit of chopped parsley to finish it off (optional).
Notes
One Bowl Brownies {Best Brownie Recipe!}
Servings: 24
Ingredients
Steps
  1. Preheat oven to 350°F. Spray a 9×13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
  2. In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract until smooth and combined.
  3. Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix. Fold in 1 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining ¼ cup of chopped chocolate on top of the brownies.
  4. Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares. You can sprinkle them with a little flaky sea salt, if desired.
Notes
Pininyahang Manok (Creamy Pineapple Chicken)
Ingredients
Steps
  1. In a pot over medium heat, heat oil. Add bell peppers and cook, stirring regularly, for about 30 seconds. Remove from heat and drain on paper towels.
  2. Add onions and garlic to the pan and cook until softened.
  3. Add chicken and cook, stirring occasionally, until lightly browned.
  4. Add pineapple juice. Bring to a boil, skimming any scum that floats on top. Lower heat, cover and simmer until chicken is tender.
  5. Add pineapples and table cream. Season with salt and pepper to taste.
  6. Continue to simmer for about 3 to 5 minutes or until sauce is slightly thickened and reduced to desired consistency.
  7. Add bell peppers and continue to cook for about 30 seconds or until tender-crisp. Serve hot.
Notes
Best Baked Taters- Crispy and Hasselback
Servings: 4
Ingredients
Steps
  1. Preheat oven to 425 degrees F.
  2. Slice the bottom of the potatoes to where they will lay flat. Cut parallel slits about ⅛-inch apart into each potato about ⅔ the way down. Be careful not to cut completely through the bottom.
  3. Brush the potatoes with bacon grease or other food oil and place in a cast iron skillet or casserole dish.
  4. Bake for 20 minutes. Remove from the oven and slightly spread the slices apart with a knife to make sure they aren’t sticking together.
  5. In a small bowl combine the butter, rosemary, garlic and onion powder. Brush the mixture generously over the potatoes. Sprinkle with margarita or sea salt.
  6. Bake an additional 10 minutes. Remove from the oven, brush again with the butter mixture and bake another 10 minutes or until they are soft on the inside and crispy on top.
  7. Remove from the oven and baste one more time, season with salt and pepper and serve immediately.
15 Minute Refried Beans
Tags: Mexican
Servings: 4
Ingredients
Steps
  1. Preheat oven to 400F degrees.
  2. Melt butter in skillet. Add onion and cook until tender and translucent.
  3. Add beans to the skillet. Mash until the beans and onions reach desired texture.
  4. Add sour cream, green chilies, and taco seasoning. Mix until fully combined.
  5. Top with Cheddar cheese and bake until cheese is melted. Garnish with Diced Green onion. Serve.
Mexican Lasagna
Tags: Mexican
Servings: 6 to 8
Ingredients
Steps
  1. Preheat the oven to 350 degrees F.
  2. Add the ground beef to a 12-inch cast iron skillet over medium heat. When the meat begins to brown, stir in the onions and jalapeno, stirring occasionally. When the meat has browned and the onions are tender, drain any excess grease if needed.
  3. Stir in the Original and taco seasonings and beef broth. Remove the meat from the skillet oven and set aside in a warm place.
  4. Place a layer of tortillas on the bottom of the skillet (you made need to tear the tortillas to fit). Spread an even layer of half the beans followed by half a layer of sour cream and half the meat mixture. Sprinkle ½ cup of green chile followed by 1 cup of the cheddar cheese and 1 cup of mozzarella cheese. Evenly spread 1 cup of Red Chile sauce on top.
  5. Continue with the second layer with: a layer of tortillas, beans, sour cream, meat, green chiles, Red sauce, tortillas and the remaining cheeses.
  6. Bake for about 30 minutes, or until the cheese is browned and bubbly. Let cool slightly, cut and serve.
Old Fashioned Fried Pies
Servings: 2 crusts
Ingredients
Steps
  1. In a large bowl combine the flour, salt, cinnamon (if using) and baking powder. Slice or grate the butter and shortening in the mix.
  2. With a pastry cutter or fork, cut the butter and shortening into the flour until it becomes a cracker crumb consistency but still has some butter and crisco chunks in it.
  3. Stir in the ice water, a tablespoon at a time, and fold in. Stir in the vinegar.
  4. Flour your hands and begin working the dough into a ball. Place the dough on a floured surface and cut it into 2 equal pieces.
  5. Wrap the dough in plastic wrap and place in the icebox for at least 2 hours to chill.
  6. When ready to use, roll the dough out onto a floured surface to the desired thickness.
Sticky Toffee Pudding
Servings: 8
Ingredients
Steps
  1. Preheat the oven to 350 degrees F. Butter and flour an 8 x 11-inch baking dish.
  2. Combine the dates and boiling water in a medium bowl. Let set 20 minutes.
  3. Meanwhile, in a separate bowl, stir together the butter, dark brown sugar, flour, baking powder, baking soda, molasses, eggs and milk.
  4. Stir in the dates until smooth.
  5. Scrape the batter into the prepared baking dish. Bake for about 40 minutes, or until an inserted toothpick comes out clean.
  6. Meanwhile, prepare the Toffee Sauce. In a saucepan, whisk together all the ingredients for the sauce. Bring to a low boil for about 1 to 2 minutes, stirring frequently.
  7. Pour half of the sauce over the warm pudding cake. Cut the cake and serve with ice cream and drizzle with leftover Toffee Sauce.
Apple Dumplings
Servings: 16 dumplings
Ingredients
Steps
  1. Preheat the oven to 350 degrees F. Butter a 9x13-inch casserole dish, or 12-inch Dutch oven.
  2. In a medium saucepan, melt the butter over medium heat. Mix in the white sugar, brown sugar, 3 teaspoons of cinnamon, Mountain Dew, apple whiskey and cinnamon whiskey. Bring to a low simmer for about 5 minutes, stirring occasionally. Note: you can leave out the alcohol and substitute with additional Mountain Dew, if preferred.
  3. Slice the apples. You’ll need 16 slices, so you don’t need to slice them too thinly.
  4. Unroll the crescent rolls and separate. Sprinkle a little cinnamon and sugar on each roll. Place an apple slice at the larger end of the dough and roll up. Place the dumplings in the prepared baking dish.
  5. Pour the liquid in the bottom of the baking dish until the liquid reaches about halfway up the dumplings. You want to reserve about 1 to 1 ½ cups of the liquid. Bake for about 40 minutes, or until browned.
  6. Meanwhile, whisk together the cornstarch and water. Bring the leftover Mountain Dew sauce to a low boil. Pour the cornstarch mixture into the sauce. Cook until it thickens. Drizzle over top of the dumplings with ice cream.
2 Ingredient Biscuits
Servings: 8 to 10 2 1/2 inch biscuits
Ingredients
Steps
  1. Preheat the oven to 400 degrees F. Butter a cast iron skillet or baking dish. We also prefer to use bacon grease for better crust and flavor.
  2. Sift the flour into a medium bowl. Stir in the heavy cream, until combined.
  3. Turn the dough out onto a floured surface. Flour your hands, and knead the dough a few times. The outside of the dough shouldn’t be sticky, but the inside should still have some moisture.
  4. Roll the dough out to about ½-inch thick. Using a biscuit cutter, cut the biscuits out and place in the skillet or dish. Brush with a little additional whipping cream.
  5. Bake for about 12 to 15 minutes, or until a light golden brown. Brush a little melted better on top (optional) and serve.
Notes
Juicy Grilled Pork Chops! with Grilled Parmesan Asparagus
Servings: 2
Ingredients
Steps
  1. Generously rub lime juice on both sides of the pork chops. Season both sides well with the Original seasoning, salt and pepper, or your favorite all-purpose seasoning.
  2. Let the chops set on the counter for at about 30 minutes, to warm up.
  3. Preheat the smoker to 250 degrees F. I like to add some apple and mesquite wood chunks to the smoker.
  4. Place the pork chops on the smoker and cook for about 20 to 25 minutes, or until the internal temperature is 140 to 145 degrees F.
  5. Meanwhile, whisk together all the ingredients in the honey garlic sauce in a small bowl.
  6. Remove from the smoker and place on a hot grill and cook for about 6 to 8 minutes each side, or until the internal temperature is about 160 degrees F. While grilling, baste each side of the chops a few times with the honey garlic sauce.
  7. Remove from the grill and let rest for 5 minutes. Top with additional sauce and serve.
Easiest 1 Hour Yeast Rolls
Servings: 12 rolls
Ingredients
Steps
  1. Preheat the oven to 400 degrees F. Butter a baking pan.
  2. Whisk together the water, butter, milk and sugar in a small saucepan. Place over medium heat and warm to 110 degrees F.
  3. Lightly whisk in the yeast. Place in a warm spot to proof for 5 minutes, or until foamy.
  4. Meanwhile, in a medium bowl, combine 3 1/2 cups flour and salt.
  5. Slowly add the yeast mixture into the flour mixture and fold in until combined. You want the dough to be moist, but not too sticky. Add more flour if needed.
  6. Turn the dough out onto a floured surface and knead for about 5 minutes.
  7. Form the dough into a ball and place in a greased bowl. Cover with a warm damp towel and let rise for 15 minutes.
  8. Turn the dough out and punch down. Divide into 12 equal pieces and form into balls. Place the balls in the baking pan.
  9. Bake for about 20 minutes, or until the internal temperature is between 200 and 210 degrees F.
Asian Fried Rice with Uncle Roger
Servings: 4
Ingredients
Steps
  1. Oil the wok or large cast iron skillet with pork lard.
  2. Add the garlic, shallot, and chilies and cook for 1 minute, stirring constantly.
  3. Stir in the sausage and cook for 2 minutes, stirring occasionally.
  4. Add the egg, stirring constantly. Slowly stir in the rice.
  5. Season to taste with the soy sauce, sesame oil, white pepper, and MSG.
  6. Top with green onions and serve warm.
Philly Cheesesteak
Tags: Sandwiches
Servings: about 6
Ingredients
Steps
  1. Rub lime juice all over one side of the steak. Sprinkle on the meat tenderizer and rub in, followed by the Red River Ranch Mesquite (or seasoning of your choice). Repeat on the opposite side. Cover and place in the icebox for 6 hours or overnight.
  2. Remove the steak from the icebox about 30 minutes before grilling.
  3. Slice the peppers in large pieces and remove the seeds and veins. Cut the onion in large slices. Place the veggies and steak on a cleaned and oiled grill. Grill until the steak is medium-rare to medium and the vegetables are tender and slightly charred.
  4. Allow to cool. Chop the veggies and place in a large cast iron skillet with the butter. Chop the steak and stir in with the veggies. Allow to simmer over medium-low heat for about 10 minutes, stirring occasionally.
  5. Meanwhile, put together the cheese sauce (below).
  6. Butter the inside of the hoagie rolls and place butter-side down on the grill. Grill until toasted.
  7. Spoon the meat and veggie mixture on top of the hoagies and top with the cheese sauce. Serve warm.
Notes
Old Fashioned Chicken and Dumplings
Servings: 8
Ingredients
Steps
  1. In a large stock pot, add enough water to generously cover the chicken pieces. Add the salt. Bring to a boil and cook until chicken is tender, about 15 to 20 minutes.
  2. Remove from the pot and let the chicken cool and then cut or shred into bite size pieces.
  3. Reserve the broth for later.
  4. Return the shredded chicken to the pot along with 6 cups of the chicken stock. Add the butter, cream and black pepper to the broth and stir. Add the carrots and celery. Cook over medium heat, stirring occasionally, for about 10 minutes or until the carrots are tender.
  5. Stir in the chicken. Cover and cook over for about 30 minutes, stirring occasionally.
  6. Meanwhile, in a mixing bowl, add the flour, sugar, salt and baking powder. Mix well.
  7. With a pastry cutter or fork, cut the butter into the flour mixture until the butter chunks break down slightly. There should be chunks of butter left in it.
  8. In a small bowl combine the egg, buttermilk and vinegar. Stir into the flour mixture just until combined. The dough will be a little sticky. You should be able to see the butter pieces in the dough.
  9. Turn the dough out onto a generously floured surface. Flour your hands and knead the dough 10 to 15 times. If the dough is still tacky, knead in a little more flour to form a soft dough. Then pinch off small bite size pieces of the dough and drop into the broth.
  10. Let the dumplings cook for 6 to 8 minutes over medium heat, stirring occasionally. Dissolve the cornstarch into the cold water and mix well, then add to the soup and stir well until it thickens.
  11. Let the dumplings cook for about 5 minutes, stirring occasionally.
Crispy Chicken Sandwich
Tags: Sandwiches
Servings: 4 sandwiches
Ingredients
Steps
  1. Place one chicken breast in a baggie and flatten to around ½” thick with a rolling pin. Remove the chicken breast from the bag and cut it in half.
  2. In a mixing bowl, add the buttermilk, pickle juice, and garlic powder. Mix well.
  3. Place chicken breasts in buttermilk mixture and make sure each one is coated well. Cover and place in the fridge for at least 2 hours.
  4. In a separate mixing bowl, add the 3 eggs, buttermilk, and baking powder. Mix well and set aside.
  5. For the dry ingredients, mix in a large mixing bowl. Add the flour, cornstarch, baking powder, Kent Rollins’ Original Seasoning, mustard powder, black pepper, smoked paprika, onion powder, garlic powder, and powdered sugar. Mix well.
  6. Fill a deep Dutch oven with fry oil with a high smoking point at least 2 ½” to 3” inches up the sides and preheat to 350 degrees F.
  7. Pour ⅓ cup of the wet mixture into the dry ingredients and mix well.
  8. Remove the chicken from the marinade and dredge in the flour mixture, coating well, then dip in the buttermilk, egg mixture then back in the flour mixture. Place on a wire rack to let the seasoning bond for at least 15 minutes.
  9. Gently place one chicken breast at a time in deep fryer or Dutch oven and cook for about 5 minutes each side or until internal temp is 170 degrees F, Remove and place on a wire rack to cool.
  10. Spread some butter on each slice of the bun and toast in a cast iron skillet until golden brown on both sides.
  11. Spread the mustard mixture on both the top and bottom bun, then top with chicken and pickles and serve.
Cast Iron Cornbread
Ingredients
Steps
  1. Indoors: Preheat the oven to 400 degrees F.
  2. In a mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Mix well.
  3. Make a well in the bottom of the cornbread mixture and crack the egg. Whisk until smooth. Add the milk and stir, and then add the melted butter and mix well.
  4. Add the drained green chilis and bacon. Add ½ the reserved bacon grease and mix well.
  5. In a Dutch oven, spread the remaining bacon grease to thoroughly grease the cast iron surface. Pour in the cornbread mixture and smack the Dutch oven down on the counter a few times to get the batter set. Bake for 20 to 25 minutes.
Easy Meatball Stroganoff Soup
Servings: 6-8
Ingredients
Steps
  1. Begin by cooking the meatballs according to the package directions.
  2. In a large pot sauté the onion, garlic and mushrooms until soft.
  3. Add broth, Worcestershire sauce, salt and pepper to taste. Bring to a low boil.
  4. To the pot add in the egg noodles and cook until tender.
  5. Remove from heat and stir in the sour cream until evenly combined.
  6. Stir in the meatballs and enjoy with a garnish of fresh parsley.
Notes
Fold-Over Tortilla Bake
Tags: Mexican
Servings: 6
Ingredients
Steps
  1. In a large skillet, cook ground beef and onion until beef is no longer pink, breaking into crumbles; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13x9-in. baking dish. Set aside.
  2. Wrap stacked tortillas in foil; heat at 350° for 8-10 minutes. Spread each warm tortilla with cream cheese and top with chiles; fold in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
  3. Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.
Easy Taco Lasagna (Instant Pot or Oven)
Tags: Mexican
Ingredients
Steps
  1. Turn the pressure cooker to saute and allow to heat. Add 1 teaspoon oil and ground beef to the inner pot and cook until the meat is cooked through, breaking up as it cooks. Drain off any grease if needed. Add cumin and 1 cup of the salsa to browned meat and stir to combine.
  2. Remove the meat from the inner pot, reserving it to use in taco lasagna. Add 2 cups of cold tap water to the inner pot and scrape up any browned bits left by sauteeing beef. Add a rack over the water.
  3. Spray a 7-inch or 6-inch heat-safe cake pan with nonstick spray.
  4. Optional Step: If you don't want soggy tortillas, brush or spray them with oil and then broil for 2-3 minutes per side until nice and toasted.
  5. To layer taco lasagna, lay one of the tortillas in the greased pan and then top with half the refried beans. Sprinkle with cheese and cover with another tortilla. Add half the meat mixture, sprinkle with cheese, and cover with another tortilla.  Repeat the layers, using up the remaining refried beans and taco meat. Top with one final tortilla, and then cover with salsa and generously top with the remaining shredded cheese.
  6. Cover the pan loosely with foil then place the assembled lasagna on a trivet over the water. Place the lid on the pressure cooker, being sure the vent knob is pointed towards sealed, not venting. Set the cooking time to 10 minutes on HIGH pressure, by hitting manual or pressure cook and using the +/- buttons to adjust until the screen reads "10".
  7. After the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. Once pressure has been released, carefully remove the lasagna from the inner pot and then remove the foil. Let rest for another 10 minutes before slicing.
  8. Slice and serve with toppings such as shredded lettuce, diced tomatoes, onions, avocado, cilantro, sour cream, etc.
Notes
Air Fryer Quesadilla
Servings: 1 quesadilla
Ingredients
Steps
  1. Preheat air fryer to 350F
  2. Lightly brush olive oil onto one side of the tortilla (or spray with olive oil cooking spray). In the basket of your air fryer, place the tortilla, oil side down. Spread a layer of half of the shredded cheese, top with spinach and chicken and finish with the remaining half of the cheese (this is important as it helps the tortilla stick together)!
  3. Fold the tortilla in half, creating a quesadilla and cook for about 8 minutes (flipping the quesadilla halfway through cooking to ensure both sides are evenly cooked)
  4. Serve with guacamole, salsa, and sour cream (or plain greek yogurt)!
Notes
Easy Air Fryer Quesadilla
Ingredients
Steps
  1. Place tortillas onto a clean surface and add cheese to half of tortilla. Fold tortilla over cheese.
  2. Place Into Air Fryer. Place uncooked filled tortillas into air fryer basket as shown above in photo. Make sure there’s enough room for the tortillas. Trim edges with kitchen scissors if needed.
  3. Cook Quesadillas in air fryer at 350 degrees F. for 3 minutes. Open air fryer and flip quesadillas with long tongs and cook for an additional 2-3 minutes. They should be slightly golden crisp and cheese melted. Remove from air fryer basket and serve! I like to cut my cheese quesadillas in half before serving. Serve with salsa or hot sauce if desired.
Notes
Air Fryer Quesadillas
Servings: 2
Ingredients
Steps
  1. Arrange tortillas in front of you on a cutting board or a plate
  2. Put a little bit of cheese over half of each tortilla. Layer whatever protein and veggies you are using over the cheese. Finish with just a little bit more cheese and fold the tortilla in half.
  3. Brush a little bit of oil over the outside of the tortilla and arrange in your air fryer basket.
  4. Cook at 400º for 5 minutes. Flip the quesadilla and cook for an additional 4 minutes until they are golden and crispy.
  5. Remove from air fryer and slice to serve.
Notes
Air Fryer Quesadilla
Servings: 2
Ingredients
Steps
  1. Sprinkle the cheese on top of each tortilla, then fold the tortilla in half.  Divide the cheese between each tortilla using more or less to your liking.
  2. Carefully place the folded tortillas in the air fryer basket and cook at 350° Fahrenheit for 3 minutes. Flip the quesadillas and continue to cook for an additional 3 minutes or cook longer to the desired doneness.
  3. Serve immediately and enjoy with toppings on the side!
Notes
Air Fryer Beef Quesadilla
Ingredients
Steps
  1. In a skillet over medium-high heat, cook the ground beef until it’s no longer pink.
  2. Add the taco seasoning mix and water to the skillet and stir well to combine. Cook until the sauce thickens, stirring occasionally.
  3. Preheat your air fryer or ninja foodi to 375°F.
  4. Take a tortilla and place it on a flat surface. Spoon about 1/4 cup of the beef mixture onto one side of the tortilla, leaving about 1/2 inch of space around the edge.
  5. Sprinkle 1/4 cup of shredded cheese over the beef mixture.
  6. Fold the tortilla in half to create a half-moon shape.
  7. Repeat steps 4-6 with the remaining tortillas, beef mixture, and cheese.
  8. Spray the air fryer basket or ninja foodi with non-stick cooking spray.
  9. Place the quesadillas in the air fryer basket or ninja foodi in a single layer, making sure they’re not touching each other.
  10. Cook for 5-6 minutes, or until the quesadillas are golden brown and crispy.
  11. Use tongs to remove the quesadillas from the air fryer basket or ninja foodi and let them cool for a few minutes before serving.
Easy Homemade Rice Pilaf
Tags: Sides
Servings: 6
Ingredients
Steps
  1. Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
  2. If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
  3. Add orzo and stir well to coat orzo. Toast for 3 minutes, stirring often.
  4. Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent.
  5. Add spices, garlic powder, onion powder, coriander, paprika, and salt to the rice and stir to combine.
  6. Slowly add warm or room temperature stock to the pan. Turn up heat and bring it to a boil, then turn down heat to medium / low (a gentle simmer), cover, and let cook for 15 minutes (or follow the cooking time on your rice package). Don't remove the lid until the cooking time is up!
  7. After 15 minutes, remove rice from heat and let rest, covered, for 3 minutes.
  8. Remove lid, garnish with parsley and then fluff with a fork and serve immediately.
Notes
2 Ways to Make Rice Water Shampoo for Stronger, Thicker Hair
Ingredients
Steps
    Liquid Shampoo:
  1. Put the soap nuts and water in a pot and bring it to a boil. Reduce the heat and let the mixture simmer for about 30 minutes.
  2. Strain the liquid, keeping the soap nut shells and debris in the strainer.
  3. Combine the rice with the liquid left over from simmering the soap nuts. Let the rice soak in the liquid for about 30 minutes, stirring occasionally.
  4. Strain out the rice, add the essential oils to the liquid, and pour it into an airtight bottle.
    5. Shampoo Bar:
  5. Melt the emulsifying wax and shea butter in a double boiler.
  6. Let cool for several minutes before adding the rice water and Castile soap. Stir until it starts to come together.
  7. Pour the mixture into your soap mold of choice, and let it solidify in the refrigerator.
How to Go "No Poo" with Easy Herbal Hair Rinses
Ingredients
Steps
  1. Nettles have been long used to grow long and silky hair. Lavender essential oil helps normalize both dry and oily scalp conditions, and its soothing nature makes it a nice choice for sensitive scalps too. This formula is perfect for all hair colors and types.
  2. RINSE DIRECTIONS
  3. Using a covered pot, decoct your herbs for 10-15 minutes. I generally use 1/4 cup of herbs per cup of water.
  4. Strain out the herbs and combine your herbal infusion, essential oils, and baking soda in a glass jar. You want the baking soda to be completely dissolved and well mixed.
  5. Allow to cool to body temperature.
  6. Pour over dry hair or soak hair in the mixture for at least 5 minutes. Massage the scalp gently using a circular motion.
  7. Rinse out with clean running water.
  8. You can follow the herbal rinse with an apple cider vinegar rinse if you'd like.
  9. OPTIONAL: If your hair feels dry and you want a little conditioning, I like to make a homemade leave-in conditioner.
Cilantro Lime Chicken
Servings: 4
Ingredients
Steps
    TO CREATE THE PEPPERCORN PASTE:
  1. Place the peppercorns, garlic, cilantro stems, and salt in a small blender or other food grinder. Grind until a paste is formed. Stir in the fish sauce.
  2. (this can store up to 4 days in a well-sealed glass jar)
    3. MARINADE:
  3. In a large bowl, add the peppercorn cilantro paste, soy sauce, sesame oil, grated ginger and their juices, lime zest, and lime juice.
  4. Place the chicken drum pieces in the marinade and turn to coat well.
  5. Let it stand covered in the refrigerator or at room temperature for about 2 to 3 hours.
    6. BROILING OR GRILLING:
  6. Heat a grill or preheat the broiler. If using a grill, place the chicken pieces 4 to 5 inches from the flame and grill until the bottom side starts to brown, about 6 to 8 minutes.
  7. If using a broiler, put the chicken drums in a lightly oiled broiling pan, place 4 to 6 inches from the broiler element, and cook for 8 to 10 minutes or until the chicken is starting to brown. Turn the pieces over and broil for another 8 minutes or until the juices run clear.
  8. Transfer the chicken pieces to a platter and serve with some chopped cilantro, squeezed lime, and plenty of rice.
Hamburger Buns.Pdf
Air Fryer Taco Bell Enchirito
Servings: 8
Ingredients
Steps
  1. In a skillet over medium heat, cook the ground beef, minced onion, and garlic until fully browned and cooked through. Drain any excess grease. Stir in the taco seasoning, Kosher salt, and black pepper, and set aside.
  2. Warm the refried beans in a separate saucepan or microwave-safe bowl until they spread easily.
  3. Preheat your air fryer to 350 degrees F (175°C) for 3-5 minutes.
  4. Lay a flour tortilla on a flat surface and spread a layer of refried beans in the middle. Add a portion of the seasoned ground beef on top of the beans. Sprinkle some shredded cheese over the ground beef. Roll up the tortilla burrito-style, ensuring the ends are tucked in.
  5. Place the enchiritos seam-side down in the air fryer basket. You may need to work in batches to avoid overcrowding. Set cook time for 5-7 minutes or until the tortillas are crispy and golden brown.
  6. Carefully remove the enchiritos from the air fryer. Pour enchilada sauce over the top and sprinkle with additional cheese.
  7. If desired, you can return the sauced enchiritos to the air fryer for 1-2 minutes to melt the cheese on top.
  8. Serve the enchiritos hot, garnished with optional toppings like diced onions, sliced olives, or a dollop of sour cream.
Air Fryer Taco Bell Meximelts
Servings: 4
Ingredients
Steps
  1. In a skillet over medium-high heat, brown and crumble ground beef. Drain excess grease.
  2. Stir in taco seasoning and water and bring up to a simmer. Reduce heat to medium and cook for 2 minutes until thickening. Remove from heat.
  3. Lay out 4 flour tortillas and spoon an equal amount of the ground beef mixture across the center of each.
  4. Place an equal amount of cheese and an equal amount of fresh salsa on either side of the ground beef.
  5. Roll the tortillas up and over the ingredients, tucking the sides in as you go to create burritos.
  6. Transfer the burritos to an air fryer basket and lightly spray the tops with olive oil or vegetable oil spray to increase browning. You may need to cook the burritos in 2 batches of 2 when using a smaller air fryer. For larger air fryers, do not be afraid to tuck the burritos in close to each other
  7. Air fry at 350°F for 8–10 minutes, just until the tops of the tortillas are crispy and golden brown.
  8. Plate, and serve with your favorite toppings.
Air Fryer Copycat Taco Bell Quesadilla
Servings: 6
Ingredients
Steps
  1. Mix the mayonnaise, jalapeño, jalapeño juice, and spices together in a mixing bowl until sauce is combined
  2. Lay open one tortilla on a flat surface. Place half a cheese slice on one-half of the tortilla long ways. Cover same side with 1/2 cup of shredded cheese.
  3. Place 5-6 slices of chicken on cheese.
  4. Spread 1 tablespoon of sauce on opposite sides of the tortilla.
  5. Fold tortilla closed and cut in half
  6. Lightly spray the air fryer basket with oil and place halved quesadilla in the basket. Lightly spray quesadilla with oil and cook on 370 for 3 mins, flip and cook for 2 minutes.
  7. Repeat steps 2-5 per tortilla.
Air Fryer Copycat Crunchwrap Supreme
Servings: 8
Ingredients
Steps
  1. In a large skillet over medium-high heat, brown the beef, breaking it up into crumbles. Once there is no pink left, drain off any excess liquid from the meat, and return it to the skillet.
  2. Season with taco seasoning, cumin, garlic powder, and onion powder, stir to combine. Make sure the seasonings coat the meat.
  3. Add the water, stir to combine, low the heat to a low simmer, and let the sauce thicken until most of the water has evaporated. Take off the heat and set it aside.
  4. Preheat your air fryer to 400 degrees F for 5 minutes, air fryer setting.
  5. Take a 12-inch tortilla and lay it on a clean work surface. Add 1/4 cup of the meat mixture.
  6. Top with 1/4 of the nacho cheese, add a tostada on top, add 1/4 of the tomatoes, lettuce, and sour cream. Place a 6-inch tortilla on top.
  7. As tightly as you can, warp the bottom larger tortilla around the sides, folding it over as you go.
  8. Spray the inside of the air fryer with olive oil spray.
  9. Place the wrap, seam side down, into the air fryer.
  10. Spray the top with cooking spray.
  11. Air fry for 4 minutes, flip halfway through, and spray with more olive oil spray.
  12. Repeat with the remaining crunch wraps.
  13. Plate, serve, and enjoy!
Taco Bell Mexican Pizza Recipe in the Air Fryer
Servings: 8
Ingredients
Steps
  1. Start by browning your meat; you can either do this in the air fryer or a skillet. Today, I chose the skillet.
  2. Once the meat is fully brown, add the taco sauce, water, and taco seasoning. Mix well, then return to the burner, and simmer for about 4 minutes, until everything is warm.
  3. Spray your air fryer tray with olive oil. Then place a tortilla down. (If you have a smaller air fryer or a basket air fryer, you can still make this, use the smaller tortillas)
  4. Spread the refried beans on top of the tortilla.
  5. Then spoon on the taco meat. Spread both the refried beans and taco meat so they cover the entire tortilla.
  6. Then place another tortilla directly on the refried and taco meat, pressing to seal it.
  7. Spread some taco sauce on, covering the top shell, and then sprinkle on the shredded cheese.
  8. Place in the air fryer basket or oven, and set the temperature to 300 degrees F for 5 minutes.
  9. Garnish with chopped tomatoes, scallions, sour cream, olives, etc.
  10. Plate, serve and enjoy!
This Cheesy Chicken Enchiladas Recipe Is the Perfect Easy Meal
Deep-Dish Pizza
Servings: 2 pizzas (8 pieces each)
Ingredients
Steps
  1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
  3. Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottoms and up the sides of 2 greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
  4. In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half each of the sausage, pepperoni and mushrooms, and 1 cup mozzarella. Sprinkle with 2 tablespoons Parmesan cheese.
  5. Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.
Simple Chicken Enchiladas with Cream of Chicken Soup
Servings: 2 casseroles (5 servings each)
Ingredients
Steps
  1. Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce.
  2. Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese.
  3. Bake, uncovered, 30-35 minutes or until heated through and cheese is melted.
Saucy Garlic Chicken
Servings: 6
Ingredients
Steps
  1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
  2. Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach.
  3. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg, and remaining salt and pepper.
  4. Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken.
  5. Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.
    6. Can you freeze Saucy Garlic Chicken?:
  6. Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.
Cheesy Potatoes
Servings: 8
Ingredients
Steps
  1. In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.
Slow Cooker Crack Chicken
Servings: 6
Ingredients
Steps
  1. Place chicken breasts in the bottom of a large slow cooker. Sprinkle with the ranch dressing and top with the cubed cream cheese. Cover with the lid and cook for 6-8 hours on LOW or for 3-4 hours on HIGH.
  2. When there are about 30 minutes left, shred the chicken with 2 forks. Stir in the mayonnaise and cooked bacon. Sprinkle with the cheese, then replace the lid and cook for the final 15-30 minutes until the cheese is melted. Sprinkle with chopped green onions and serve on buns or crackers.
Slow Cooker Beef with Mushrooms
Servings: 4
Ingredients
Steps
  1. Place the mushrooms in a microwave-safe bowl and cook on high heat for 3 minutes to release the water. Strain and set aside.
  2. Heat 3 tablespoons oil in a large pan on medium-high heat. Start by browning the beef in batches on all sides. Add to the slow cooker.
  3. Using the same pan, add more oil if needed. Cook the onion umtil trnaslucent. Add the garlic and cook another minute.
  4. Stir in the ale and add the mushrooms and thyme.
    5. Bring to a boil, then add the mixture to the slow cooker with the beef. Season well with salt and pepper. Cook on low 8-10 hours.
  5. Before serving the remove the lid. Add the flour to the water and mix until no lumps appear in the mixture. Mix into the stew and cook uncovered for 30 more minutes on high – this should thicken the sauce nicely.
  6. Stir in the chopped parsley and serve over, noodles, rice or potatoes.
Slow Cooker Whole Chicken
Servings: 6 servings (1 cup each)
Ingredients
Steps
  1. Set chicken on a rimmed baking sheet or other clean work surface. Remove giblets and pat chicken dry with paper towels.
  2. In a small bowl, whisk together the olive oil, paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper) to make a paste.
  3. Rub spice mixture all over the chicken, then truss if desired (optional but recommended). Place in the bottom of a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. The internal temperature should reach 165 degrees when tested with a meat thermometer near the legs.
  4. For browned skin (this step is optional), transfer an oven rack to the middle position and preheat broiler on HIGH. Transfer the cooked chicken to a rimmed baking sheet.
  5. Broil on HIGH for 7 to 10 minutes, until the skin is golden and brown. Transfer the chicken to a carving board and tent with aluminum foil and allow to rest for 15 minutes. Carve and serve.
Notes
Slow Cooker Honey Soy Chicken
Servings: 4
Ingredients
Steps
  1. Coat the chicken in the cornstarch.
  2. Heat 1 tablespoon of oil over medium-high heat in a large frying pan. Brown the chicken on all sides.
  3. If needed, add the rest of the oil to the pan. Quickly saute the onions and garlic together with the chicken for about a minute just to soften and release the flavors.
  4. Lower the heat and add the honey, dark & light soy sauce, rice wine vinegar, and black pepper. Mix until combined. Slowly add the water and stir to combine. Mix in the brown sugar stirring until dissolved. bring the mixture to a boil to thicken.
  5. Pour the mixture into the slow cooker, cover and cook on low for 4-6 hours, or until the chicken is cooked through and tender.
  6. Serve over rice.
Slow Cooker Crock Pot Chicken Breasts
Servings: 4
Ingredients
Steps
  1. Pat the chicken breasts dry with paper towels.
  2. In a small bowl, mix the seasoned salt, garlic powder, paprika, rosemary, and dried thyme.
  3. Coat the chicken with the olive oil and then rub the seasoning mixture evenly over both sides of the chicken breasts.
  4. Pour the chicken stock into the bottom of the slow cooker. Add the sliced onion and garlic cloves.
  5. Place the seasoned chicken breasts on top.
  6. Cook on low for 4 to 5 hours or until the chicken reaches an internal temperature of 165°F.
  7. Once done, remove the chicken breasts from the slow cooker. Let them rest for a few minutes before slicing or shredding.
    8. Use The Stock To Make A Sauce:
    After cooking this slow cooker chicken breast recipe, you can easily turn the flavorful stock into a delicious sauce. Follow these steps:
  8. Remove the Chicken: Once the chicken breasts are cooked, remove them from the slow cooker and let them rest for a few minutes before slicing or shredding.
  9. Strain the Stock: Pour the remaining stock, onions, and garlic from the slow cooker through a fine-mesh strainer into a saucepan. Discard the solids, or you can mash the garlic and then add the garlic and onions back into the sauce.
  10. Reduce the Stock: Place the saucepan over medium-high heat. Bring the stock to a boil, then reduce the heat to medium and let it simmer until the liquid is reduced by half, which should take about 10-15 minutes.
    11. Thicken the Sauce:
  11. For gravy: If you prefer gravy, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Slowly whisk the slurry into the simmering stock until the sauce thickens to your desired consistency.
  12. For a Creamy Sauce: For a creamier sauce, add 1/2 cup of heavy cream to the reduced stock. Stir well and let it simmer for another 5 minutes until the sauce thickens.
  13. Season to Taste: Taste the sauce and adjust the seasoning if necessary. You may want to add a pinch of salt, pepper, or additional herbs to enhance the flavor.
  14. Serve: Pour the sauce over the sliced or shredded chicken breasts and serve immediately. Enjoy the rich and flavorful addition to your meal!
Easy Homemade Salisbury Steak
Servings: 4
Ingredients
Steps
  1. In a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.
  2. Shape the mixture into 4 equal oval patties, about 3/4-inch thick.
  3. In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they're browning too much.) Transfer to a plate.
  4. Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
  5. Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder, whisking to combine.
  6. Add in the mushrooms, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
  7. Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)
  8. Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.
Notes
Easy One-Pot Pepperoncini Chicken & Rice
Ingredients
Steps
  1. Season chicken all over with oregano, garlic powder, salt, and black pepper. In a large skillet over medium-high heat, heat oil. Add chicken and cook, turning occasionally, until golden brown, about 6 minutes per side. Transfer to a plate.
  2. Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 7 minutes. Add butter and stir until melted. Add rice and cook, stirring, until warmed through, about 1 minute. Pour in liquid from pepperoncini jar. Cook, stirring occasionally, until most of the liquid is evaporated, 1 to 2 minutes. Add broth, half-and-half, and red pepper. Return chicken and any accumulated juices to skillet. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring often, until rice is tender and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 15 minutes.
  3. Transfer chicken to a plate. Stir in mozzarella and pepperoncini until cheese is melty. Return chicken to skillet before serving.
Best French Bread Pizza
Ingredients
Steps
  1. Preheat oven to 400°. Slice bread in half lengthwise. Mix melted butter and garlic together and brush all over cut side of bread. Bake for 10 minutes to lightly toast.
  2. Spread marinara on top and top with mozzarella, pepperoni slices, parmesan, and red pepper flakes. Bake again until cheese is melty, 10 minutes more.
  3. Top with basil to serve.
Swedish Meatballs with Chicken
Ingredients
Steps
  1. Combine chicken, onion, egg, breadcrumbs, garlic, allspice, and nutmeg in a bowl. Season with salt and pepper. Form mixture into 10 meatballs.
  2. Heat oil in a large nonstick skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown on all sides and cooked through, 12 to 14 minutes. Remove to a plate. Add flour to pan and cook, stirring 30 seconds. Slowly add broth and cream and cook, stirring occasionally, until thickened, 2 to 3 minutes. Add meatball and any juices and cook, turning, until coated, about 1 minute. Garnish with parsley and serve over mashed potatoes with lingonberry jam alongside.
Best Beef Stroganoff
Ingredients
Steps
  1. Heat oil in a large skillet over medium-high heat. Season steak with salt and pepper. Cook, in 2 batches, without turning, until golden brown on one side and mostly cooked through. Transfer to a plate.
  2. Add butter and onion to skillet. Season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 1 to 2 minutes. Add mushrooms and cook, stirring occasionally, until vegetables are tender, 3 to 4 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in stock and vermouth. Cook, stirring occasionally, until thickened, 6 to 8 minutes.
  3. Remove from heat and stir in sour cream, mustard, Worcestershire, and beef. Season with salt and pepper. Serve over noodles sprinkled with parsley.
The Ultimate Guide to Canning Bread
Ingredients
Steps
  1. Prepare the Jars
    2. Start by sanitizing and drying about 6 wide-mouth pint jars. It's crucial to use wide-mouth jars for easy removal of the bread. To sanitize the jars, you can either wash them in hot, soapy water and rinse thoroughly or run them through a dishwasher cycle.
  2. Mix and Knead the Dough
    3. In a large bowl, combine the yeast, water, flour, salt, sugar, and oil. Adjust the amount of water and flour as needed to achieve a smooth and elastic dough. The dough should be slightly sticky but manageable. Knead the dough for about 10 minutes until the gluten is developed. Kneading helps develop the structure and texture of the bread.
  3. First Rise
    4. Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise until it doubles in size. The rising time can vary from 20 to 60 minutes, depending on the temperature of your house. A warm environment promotes faster rising.
  4. Divide and Shape the Dough
    5. Once the dough has doubled in size, punch it down to release any air bubbles. Divide the dough into 6 equal portions, shaping each portion into a smooth ball. It's essential to have uniform sizes to ensure even baking and consistent results.
  5. Fill the Jars
    6. Grease the inside of each jar with a thin layer of oil or non-stick cooking spray. This step prevents the bread from sticking to the sides of the jars during baking and makes it easier to remove the bread later. Place one dough ball into each jar, gently pressing it with your fingertips to remove any air pockets and ensure it reaches the bottom edges of the jar.
  6. Second Rise
    7. Once the jars are filled with dough, put the lids on tightly. Allow the dough to rise again until there is approximately 2 inches of headspace in each jar. During this rise, the dough will expand and fill the remaining space in the jars.
  7. Pressure Canning
    8. Place the jars in a pressure canner following the manufacturer's instructions. Ensure that you have enough water in the canner to create steam and maintain the required pressure. Process the jars at the appropriatepressure canning method or the oven variation, the result is a convenient and delicious supply of bread that can be enjoyed whenever you desire. So, why not give canning bread a try? Embrace the art of preserving bread in jars and experience the joy of relishing freshly baked bread, even months after it was made.
    Conclusion:
  8. Canning bread in jars is a wonderful way to preserve the freshness and flavor of homemade bread for an extended period. Whether you choose the pressure canning method or the oven variation, the process can be a rewarding and enjoyable experience. By following the steps outlined in this guide, you can create a stockpile of conveniently stored bread that will bring delight to your meals and snacks for months to come. So, gather your ingredients, prepare your jars, and embark on the journey of canning bread. Enjoy the taste of freshly baked bread, preserved in a jar, and savor the convenience and versatility it provides. Happy canning!
La Galbi ( Korean Bbq Short Ribs )
Servings: 4 PRINT RECIPE
Ingredients
Steps
    For the ribs:
  1. Rinse the ribs to wash off bone dust and remove some blood on the surface. See note 2. Drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This second part helps tenderize the meat, but you can skip it if you want.
    2. For the marinade:
  2. Blend the pear (or apple) together with the onion, garlic, and ginger in a mini/regular blender. Mix all the marinade ingredients well in a large bowl or container.
  3. Add the meat to the marinade and coat each rib with the marinade. Marinate the meat for 6-8 hours (overnight for best results). Flip them over half way through. The thicker the meat, the longer you’ll want to marinate.
    4. Cooking the ribs:
  4. Grilling: Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. You can use charcoal or wood charcoal (soot bul) grill, gas grill or a grill pan over the stove top.
  5. Broiling in the oven: Set the oven to broil and preheat. Lay the meat in a single layer on a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 – 4 minutes. Watch closely not to burn them.
  6. Pan-frying: Preheat a large non-stick pan. Reduce the heat to medium. Lay the short ribs in a single layer, 4 or 5 ribs depending on the size of the pan. Cook for 4 to 5 minutes. When the pan is getting dry. Add the marinade through a strainer. Flip them over and cook for another 4 to 5 minutes until all the sauce is gone and the ribs are nicely browned. See note 3.
Notes
Homemade Naan
Servings: 8
Ingredients
Steps
  1. Activate the yeast: Briefly stir together the warm water and honey in the bowl of a stand mixer.  (Or see notes below about how to make the dough by hand.)  Sprinkle the yeast on top of the water and give it a quick stir, then let the mixture rest for 5-10 minutes until the yeast is foamy.
  2. Mix the dough: Add the flour, yogurt, salt, baking powder, and egg.  Using the dough attachment, mix the dough on medium-low speed for 2-3 minutes until smooth.  (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.  If it’s too sticky, add a bit more flour.)
  3. Let the dough rise. Remove dough from the mixing bowl and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) lightly with cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place the bowl in a warm location (I set mine by a sunny window) and let it rise for 1 hour until the dough has nearly doubled in size.
  4. (Optional) Make the garlic butter: During the last 10 minutes of the dough’s rise time, heat the butter in a small sauté pan over medium heat until melted.  Add the garlic and cook for 1-2 minutes until fragrant.  Remove the pan from heat and stir in some chopped herbs, if desired.  (You can also strain out the garlic chunks if you prefer the garlic butter to be completely smooth.)
  5. Roll out the dough. Once the dough is ready to go, transfer it to a floured work surface and shape it into an even(ish) circle.  Cut the dough into 8 equally-sized wedges and roll each wedge into a ball with your hands.  Then use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick.  (I recommend multi-tasking this process — rolling out the next dough ball while you cook one on the stove.)
  6. Cook the dough. Heat a large cast-iron skillet or non-stick sauté pan over medium-high heat until it is nice and hot.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden.  Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden as well, then transfer the dough to a clean plate.  (If you are making garlic naan, brush one or both side(s) of the dough with the garlic butter once the naan has cooked.)  Sprinkle the naan with a pinch of flaky sea salt, if desired. Then lightly cover the naan with a clean towel so that it stays warm.  Repeat with remaining dough until all of the naan pieces are cooked, adjusting the heat of the pan if needed to keep it hot (but not overly-hot so that it burns the bread).
  7. Serve. Serve warm and enjoy!
Notes
Avocado Mayo
Servings: 1 1/4 cup
Ingredients
Steps
  1. Combine all ingredients in a blender until smooth. Add more water if a thinner mayo spread is desired. If you want a spicy mayo, feel free to add a dash of hot sauce or cayenne. Store leftovers covered in the fridge, 3-4 days.
Notes
3-Ingredient Cottage Cheese Chocolate Pudding
Servings: 6 SERVINGS (4 OZ EACH)
Ingredients
Steps
  1. In a blender bottle or bowl of a food processor, add your cottage cheese. You don't need to drain it unless you feel that it's extra "soupy".
  2. Add your monkfruit sweetener and cocoa powder. You can also add vanilla extract, if you've chosen to include it.
  3. Blend or pulse on high speed until smooth and combined, stopping to scrape down the sides with a spatula if needed.
  4. You can either serve it immediately, but I would recommend letting it chill in the fridge for at least 20 minutes before serving.
  5. Top with or mix in anything you'd like, then serve and enjoy!
Notes
Crispy Curry Chicken Tenders
Servings: (4 Servings)
Ingredients
Steps
  1. WHISK together the yogurt, curry paste, 1 teaspoon of salt, and pepper in a large bowl. Add the chicken tenders and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge for 6-8 hours.
  2. COMBINE the panko breadcrumbs, ½ teaspoon salt, garlic, and onion. Remove chicken tenders from the marinade and coat them individually in the panko mixture.
  3. PREHEAT your air fryer to 390°F for 4 minutes.
  4. SPRAY both sides of each chicken tender well with olive oil or avocado oil spray, then place into the fry basket.
  5. INSERT the fry basket at mid-position in the preheated air fryer.
  6. SELECT the Air Fry function, adjust the temperature to 390°F and time to 14 minutes, then press "Start/Pause".
  7. FLIP the food halfway through cooking for more even results.
  8. REMOVE the chicken tenders when they are golden and crispy.
Spicy Crispy Chicken Cutlet
Servings: (4 Servings)
Ingredients
Steps
  1. Place the crisper plate into the COSORI Air Fryer basket.
  2. Select the Preheat function, adjust temperature to 395°F, then press Start/Pause.
  3. Set up a breading station with the flour in one bowl, the beaten eggs and orange zest in a second bowl, and the panko, salt, paprika, cayenne, and thyme in a final bowl.
  4. Coat each chicken cutlet in the flour, then the egg, then dredge thoroughly in the breadcrumbs, shaking off any excess.
  5. Spray the breaded chicken on both sides with oil spray, then place them onto the preheated crisper plate.
  6. Select the Air Fry function, adjust temperature to 395°F and time to 8 minutes, then press Start/Pause.
  7. Melt the sauce ingredients together in a small saucepan over medium heat, then bring to a boil while stirring. Let the sauce cook and thicken for 2 to 3 minutes, then remove from heat.
  8. Remove the chicken when done, pour the hot sauce over the top, then serve.
Ketchup.Pdf
Ingredients
Lemon Ginger Shot Recipe with Cayenne (Immunity Shots)
Servings: 7
Ingredients
Steps
  1. Rinse and scrub the ginger root. There's no need to peel it. Then chop it into slices.
  2. Add all ingredients to a high powered blender or food processor. Blend until you achieve a smooth and homogeneous mixture.
  3. Strain the liquid through a fine mesh strainer, cheesecloth or nut milk bag to remove any pulp or ginger fibers.
  4. Pour the Lemon Ginger Shot mixture into small shot glasses or airtight containers, making it easy to grab and go.
  5. Store your Lemon Ginger Shots in the refrigerator. Consume one shot each morning on an empty stomach or with breakfast.
One Pot Mexican Beef and Rice Casserole
Servings: 8
Ingredients
Steps
  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  2. Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
  3. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
  4. Serve immediately, garnished with tomato, if desired.
Bok Choy Steamed Rice
Servings: 4
Ingredients
Steps
  1. Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
  2. Combine water, rice, and soy sauce in a pot; bring to a simmer, and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
  3. Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.
Dump and Start Instant Pot Creamy Ziti
Servings: 4
Ingredients
Steps
  1. Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
  2. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release.
  3. Add the red pasta sauce to the Instant Pot and give it a stir.
  4. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.
  5. Enjoy!
Notes
Avocado Brownies
Ingredients
Steps
  1. Preheat oven to 350°F (180°C). Set aside a lightly greased 8 x 8-inch baking dish.
  2. In a food processor, combine the avocado, maple syrup, and sugar. Blend well. Then add the eggs and vanilla extract. Mix well so that all ingredients are blended together. Make sure to scrape the sides for any remnants.
  3. Gently add in the flour, baking soda, salt, and cocoa. Mix well.
  4. Turn off the processor and remove the blade. Stir in the chocolate chips using a spoon or spatula.
  5. Spread the batter into the prepared pan evenly. Bake for 25-30 minutes or until done. Test the middle of the batter with a knife or toothpick to make sure nothing sticks.
  6. Remove from heat and let cool before cutting into squares. Enjoy!
Notes
One Pot Homemade Hamburger Helper
I made this.
Servings: 4
Ingredients
Steps
  1. Cook the ground beef in a large skillet over medium high heat until no longer pink. Drain grease and return meat to the pan.
  2. Reduce heat to low and add the ketchup, mustard, hot sauce, seasonings, macaroni and broth to the pan and stir well to combine.
  3. Cover and simmer for 12-15 minutes until macaroni is cooked through.
  4. Remove pan from heat and stir in the sour cream.
  5. Return the pan to the warm burner and stir in the shredded cheese until well combined.
Notes
Soft Sourdough Sandwich Bread
Servings: 1 9x4" loaf
Ingredients
Steps
  1. In a large mixing bowl, combine the warm water, and the sourdough starter. Use your fingers, or a Danish dough whisk to dissolve the sourdough starter into the water.
  2. Add the olive oil, and the raw honey to the bowl. Whisk to incorporate.
  3. Pour in the unbleached all purpose flour, and the kosher salt. Use a wooden spoon, or your hands to incorporate the flour into the wet ingredients. The dough will be shaggy, but that's ok. Use you hands to pinch the dough to combine. Knead the dough for a minute in the bowl, then cover with a clean shower cap, or plastic wrap. Let the dough rest for 30 minutes.
  4. It's time to stretch and fold the dough. This is a gentle form of kneading the dough and developing the gluten. Start by lifting up one corner of the dough as far as it will go without tearing. Then fold it over the dough ball. Rotate the bowl, and repeat with the next side of dough, working your way all around the bowl. Cover the dough, and let it rest for another 30 minutes.
  5. Do one more set of stretch and folds. The dough should be much smoother this time.
  6. Cover the bowl with plastic wrap or a shower cap, and let it proof at room temperature for 4-5 hours until it is relaxed and puffy.
  7. Spray a 9x4" loaf pan with nonstick cooking spray, making sure to spray the sides.
  8. Lightly flour your work surface, and pour the dough out. Pat the dough into a rectangular shape, 9x12". Roll the dough up into a log, and pinch the seam shut, as well as the ends of the loaf. Place the shaped loaf into the prepared pan, seam side down.
  9. Cover the loaf pan with the shower cap, and let the loaf proof for 10-12 hours at cool room temperature, ideally overnight.
  10. The next morning, preheat the oven to 375℉. Spray the top of the loaf with water. Place 6-8 ice cubes in the bottom of the oven to create steam. When the oven is hot, bake the loaf, spraying extra water inside the oven as you place the pan inside to create even more steam.
  11. Bake the bread for 35-45 minutes until the top is deeply golden brown. Allow the loaf to cool completely, then slice and enjoy!
Notes
Keto-Friendly 10-Minute Bread
Ingredients
Steps
  1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare a small loaf pan by lining it with parchment paper or lightly greasing it to ensure easy removal of the bread.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Ensure that the mixture is well combined and free of lumps. The psyllium husk powder is crucial for giving the bread a chewy texture and aiding in its rise.
  3. Prepare Wet Ingredients: In a separate bowl, beat the eggs until they are well combined. Add the melted coconut oil and apple cider vinegar, mixing thoroughly. If you prefer a richer flavor, you can use melted unsalted butter instead of coconut oil. The apple cider vinegar adds a slight tang that helps to balance the flavors.
  4. Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring continuously to form a thick dough. The psyllium husk powder will begin to absorb the moisture, creating a dough-like consistency. If the mixture seems too dry, add a tablespoon of water to adjust the consistency. The dough should be thick but pliable.
  5. Incorporate Optional Add-Ins: If using, fold in the chia seeds, flaxseeds, garlic powder, or dried herbs. These add-ins not only enhance the flavor but also boost the nutritional profile of the bread. The chia seeds and flaxseeds provide additional fiber and healthy fats, while the garlic powder and herbs offer a savory twist.
  6. Transfer to Loaf Pan: Spoon the dough into the prepared loaf pan, spreading it out evenly with a spatula. Smooth the top of the dough to ensure an even rise during baking. The dough will not spread out much, so shape it to your desired loaf form.
  7. Bake the Bread: Place the loaf pan in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. The top should be firm and slightly crusty, while the inside remains soft and fluffy.
  8. Cool and Slice: Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 10 minutes. After cooling slightly, transfer the bread to a wire rack to cool completely. This step is important to ensure that the bread firms up and slices properly.
  9. Serving Suggestions: Enjoy your keto-friendly bread fresh out of the oven, or toasted for a crispy texture. It pairs well with a variety of keto-friendly spreads such as avocado, nut butters, or low-carb cheese. Use it as a base for sandwiches, or simply enjoy it with a hearty soup or salad.
  10. Storage Tips: Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a freezer bag for up to 3 months. To toast from frozen, simply pop the slices in a toaster or oven.
recipe
Chicken Spiedini Recipe with Lemon Butter Sauce
Servings: 6
Ingredients
Steps
  1. Cut chicken breast into 1-inch cubes and add to large bowl. Season with ¼ teaspoon salt and ½ teaspoon pepper (keep remaining for breading) and add in olive oil and white wine. Stir to combine, cover and refrigerate for 20 minutes.
  2. While the chicken is marinading, combine remaining salt and pepper, red pepper flakes, parsley, garlic powder, Italian bread crumbs, Panko, Parmesan cheese into a bowl and stir to combine. Set aside.
  3. Once chicken has marinaded remove from the fridge and add in the dry ingredients and stir until all chicken is well coated. Spray skewers with cooking spray and skewer chicken cubes on until none remain. Pat on fallen breading if desired.
  4. Heat your grill or grill pan to medium-high heat and spray with cooking spray to avoid bread crumbs from sticking. Add skewers to heat and cook 4 minutes each side or until internal temperature reads 165 degrees. If they are getting too charred place them on a cooler part of the grill until cooked through.
  5. To serve remove chicken from skewers and drizzle with Lemon Butter Sauce. Enjoy!
    6. Lemon Butter Sauce:
  6. Right before serving add melted butter and lemon juice into a small bowl and stir to combine. Top with additional red pepper flakes for an extra spicy kick. Serve over Grilled Chicken Spiedini
Notes
Crispy Stuffing Balls- Don'T Lose This
Ingredients
Steps
  1. Prep the Bread: In a large bowl, toss the bread cubes with the melted butter.
    2. Sauté the Veggies: In a skillet, sauté the onion and celery in a little butter until softened.
    Combine Ingredients: Add the sautéed vegetables, sage, thyme, pepper, and salt to the bread cubes. Pour the chicken broth and beaten egg over the mixture, tossing to combine.
    Form Balls: Shape the mixture into balls, about 1-inch in diameter.
    Bake: Place the balls on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy.
    Serve hot and enjoy!
Gingerbread Cake
Servings: 12
Ingredients
Steps
  1. Preheat oven to 350 degrees F. Grease a 9×13” pan with cooking spray.
  2. In a large mixing bowl, cream together sugar and butter until smooth and light.
  3. Add the egg and molasses then mix well. In a separate bowl, mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves, and salt.
  4. Add dry ingredients to the wet mixture and stir to combine. Slowly pour in the hot water and stir until smooth (batter will be thin).
  5. Pour batter into prepared pan and bake for 20-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. Serve warm, topped with fresh sliced bananas, whipped cream, and vanilla cream sauce.
    7. For the Vanilla Cream Sauce:
  7. Add sugar, butter and cream to a medium saucepan over medium heat. Cook, stirring occasionally, until butter has melted.
  8. Bring mixture to a boil then boil, stirring frequently, for 3-5 minutes. Remove from heat and add vanilla.
  9. Allow to cool for a few minutes before serving over cake.
Notes
Copycat Near East Rice Pilaf
Servings: 4-6
Ingredients
Steps
  1. Bring broth, water, and butter/olive oil to boil in a small pot.
  2. Add rice, orzo and spices and return to a boil. Reduce heat and simmer until rice is tender and liquid is absorbed, about 18 minutes.
  3. Fluff with a fork and serve.
recipe
Swiss Meringue Buttercream
Servings: 24 (makes 5 cups) Frosts 9″ cake or 24 cupcakes
Ingredients
Steps
  1. In a medium pot, add at least 1-inch of water and bring to simmer.
  2. Thoroughly wash and dry the stainless steel mixing bowl from your stand mixer (you don't want grease touching meringue). Add 7 egg whites and 2 cups sugar and whisk together. Place mixing bowl over a large saucepan of barely simmering water, creating a seal over the pot (bowl should be over the steam, not touching water). Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Mixture will feel hot to the touch.
  3. Wipe water from bottom of mixing bowl and transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 15-20 min) and bottom of the bowl feels completely at room temp and not warm (important: warm meringue will melt the butter).
  4. Once bowl is at room temp, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped.
  5. Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min).
Notes
Crispy Herb Potato Stacks
Servings: 12 STACKS
Ingredients
Steps
  1. Preheat the oven to 400 degrees and oil a muffin pan.
  2. Melt the butter in a saucepan on the stove or in the microwave. Set aside.
  3. Use a mandolin or very sharp knife to slice the potatoes very thin.
  4. Add the potatoes, melted butter, herbs, vegan parmesan, garlic salt and pepper to a large bowl – toss to combine, using your hands if needed. If using truffle oil, add a small drizzle after mixing.
  5. Stack the potatoes in the muffin pan – it is ok if the cups are slightly over filled. Add another sprinkle of garlic salt and pepper to each stack. Spray the foil with non-stick spray, cover the potatoes and bake for 30 minutes. Remove the foil and cook for another 20 minutes. Remove from the oven and allow to cool for 5 minutes.
  6. Use a fork to pop the stacks out of the muffin pan and serve.
Notes
Mini Pommes Anna
Servings: 12 STACKS
Ingredients
Steps
  1. Preheat oven to 350° F. (regular bake setting/not fan assisted)
  2. In a small saucepan over medium heat, melt butter. Brush 12 muffin cups generously with butter. Place 1 thyme sprig in center of each muffin cup.
  3. Add chopped thyme and garlic to remaining butter in saucepan and stir over medium heat until fragrant, about 2 minutes. Remove from heat and set aside.
  4. Using a mandoline, slice potatoes crosswise into very thin rounds (1/16"-ish). Place in a large bowl. Pour herb butter over potatoes and season with salt and pepper. Toss well to coat.
  5. Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. When the muffin cup is filled to the rim, press down lightly with a fork to compact. Drizzle any remaining butter in bowl over potatoes.
  6. Cover muffin tins tightly with aluminum foil. Place muffin tin(on a baking sheet and bake in preheated oven until potatoes can be easily pierced with a knife, about 35 minutes. Remove foil.
  7. Prepare another baking sheet by lining with parchment paper. Invert muffin tins onto prepared sheet, banging it a bit to loosen potatoes. If any potatoes/thyme has stuck to the muffin tins, gently use a butter knife to loosen and place on potato stacks. (IF MAKING AHEAD) Allow potatoes to cool a bit, then cover baking sheet with plastic wrap and refrigerate. Proceed with rest of recipe when ready.
  8. Increase oven temperature to 425° (If you made ahead, remove baking sheet with potatoes, remove plastic wrap and preheat oven to 425° F., allowing potatoes to sit at room temperature while oven heats). Place into 425°F oven and bake for 10 minutes. Remove from oven and carefully using a spatula, flip potato stacks over (thyme side down) and bake for another 8-10 minutes, until under-side is nice and golden. Remove from oven and flip thyme-side-up to serve. (If you made ahead and your potatoes were cold/room temperature when they went in to the oven, you may need a few minutes longer on each side.)
(5) Homemade Velveeta Cheese
Ingredients
Steps
  1. Line a small loaf pan with plastic wrap, covering all sides and leaving excess to hang over sides.
  2. Place the unflavored gelatin and dry milk powder in a blender or food processor.  Pour the boiling water over the top and immediately pulse to combine.  Add the cheddar cheese and puree the mixture until smooth.
  3. Immediately pour and scrape the cheese mixture into the prepared loaf pan, smoothing it into an even layer with a spatula.  Fold the excess plastic wrap over the cheese, pressing it against the surface of the cheese, ensuring that it is completely covered.  Refrigerate for at least 12 hours, until set.  The cheese will keep in the refrigerator, tightly wrapped in plastic wrap, for up to 1 month.
Soft Sourdough Sandwich Rolls
Ingredients
Steps
    Mixing the Dough:
  1. In a large mixing bowl, combine the sourdough starter, lukewarm water, olive oil, and honey (or sugar).
  2. Add the bread flour and salt. Mix until a shaggy dough forms.
    3. Kneading:
  3. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for this step.
    4. First Rise:
  4. Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
    5. Shaping:
  5. Once risen, gently deflate the dough and divide it into 8 equal portions. Shape each portion into a round ball and place them on a parchment-lined baking sheet.
    6. Second Rise:
  6. Cover the rolls loosely with plastic wrap or a damp towel and let them rise again until puffy and almost doubled in size, about 1 hour.
    7. Baking:
  7. Preheat your oven to 400°F (200°C). Optionally, you can brush the rolls with an egg wash (1 egg beaten with 1 tablespoon of water) for a shiny crust.
  8. Bake the rolls for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
    9. Cooling:
  9. Transfer the rolls to a wire rack to cool completely before slicing and using for sandwiches.
  10. These sourdough sandwich rolls are great for burgers, deli sandwiches, or any kind of fillings you enjoy. Enjoy your baking!
Dill Fingerling Potatoes
Servings: 3
Ingredients
Steps
  1. Watch how to make this recipe.
  2. Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.
Notes
Kopykat Marzettis Slaw Dressing
Ingredients
Steps
  1. Pulse sugar and celery seed in a food processor.
  2. Combine with remaining ingredients and refrigerate until needed.
  3. To prepare, mix 1 cup of dressing with 1 bag of coleslaw mix.
    4. Characteristics:
  4. Creamy and smooth texture, similar to Marzetti’s original
Notes
Kopykat Marzettis Slaw Dressing
Ingredients
recipe
Sourdough Discard Pull Apart Garlic Bread
Ingredients
Steps
  1. In a large bowl, mix together the sourdough discard, warm water, and yeast then let it sit for 5 minutes until it becomes frothy.
  2. Add the flour, salt, and sugar. Mix until a dough forms.
  3. Then knead the dough for 10 minutes until it’s smooth and elastic. You can do this by hand or using a stand mixer with a dough hook attachment.
  4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
    5. Making the Garlic Butter Stuffing:
  5. In a small bowl, combine the melted butter, minced garlic, and chopped parsley. Set aside.
    6. Assembling the Pull-Apart Bread:
  6. When the dough has risen, punch it down to release the air.
  7. Roll out the dough on a floured surface to a rectangle about 1/2 inch thick.
  8. Then spread the garlic butter mixture evenly over the dough.
  9. Sprinkle the shredded mozzarella cheese over the garlic butter.
  10. Cut your dough into small squares or rectangles.
  11. Grease a bundt pan or a loaf pan. Stack the dough pieces vertically in the pan, creating layers.
    12. Baking Instructions:
  12. Preheat your oven to 350°F (175°C).
  13. Cover the pan with a damp cloth and let the dough rise again for about 30 minutes.
  14. Then bake for 30 to 35 minutes until the top is golden brown and the bread sounds hollow when tapped.
  15. Before transferring the bread to a wire rack, let it cool in the pan for 10 minutes.
    16. Tips and Tricks for Perfect Pull-Apart Bread:
  16. Ensure your dough is the right consistency: not too sticky and not too dry.
  17. For an extra garlicky kick, use roasted garlic instead of fresh.
  18. To achieve a perfectly baked bread, make sure to preheat your oven and don’t over-bake.
    19. FAQs:
    Can I freeze the dough?:
  19. Yes, after the first rise, you can freeze the dough. Just wrap it tightly in plastic and freeze for up to 3 months.
    20. What can I use if I don’t have sourdough discard?:
  20. You can substitute the sourdough discard with an equal amount of flour and water. Adjust the yeast as needed.
Fermented Hot Sauce
Ingredients
Steps
  1. Wash your hands, jar and ustensils. Not sterilized, just clean.
  2. Stir sea salt into the water until dissolved.
  3. Slice the small hot peppers in half, and remove stems and seeds if you like (for less heat). If your pepper are very hot, wear gloves.  If adding bell peppers to temper the heat, cut into thin strips. Thinly slice the carrot (do not peel), slice the shallots, and slice the garlic.
  4. Layer all into a clean 2-quart mason jar.  Top with a cabbage leaf to hold things down (optional) and pour the brine into the jar over the chilies, pressing them down under the liquid. If you need to add more brine, remember to use the ratio of 1 1/4 teaspoon salt per 1 cup of water.
  5. Weigh everything down with a fermentation weight (or use a small ziplock bag filled with water to weigh the veggies down or try a clean shot glass). You want the chilies completely submerged under the brine. Anything that touches air, may mold, so either spoon it out or push it down. Cover loosely with a lid ( or cheesecloth and rubber band) and place the jar in a pan or bowl to collect any liquid that may bubble over. The lid is loose here so gasses can escape easily, but no creatures can get in.)
  6. Place in a cool dark place, like the basement,  65-70F is ideal, (or the bottom cupboard in the kitchen) for 5-10 days or until signs of fermentation.
  7. On day 3-5:  Check for fermentation: Tap the container and see if any tiny bubbles rise to the surface, check for a cloudy brine ( see notes) or check the bowl underneath, to see if there was any overflow. All signs of activity! Ferment 7-10 days, long enough to soften those carrots that you will be blending.   And you can always ferment longer for even more flavor- I’ll often ferment 12 -14 days. Sometimes I’ll ferment 7 days, then place the jar in the fridge for a few weeks before blending. The longer the ferment,  the tangier and more flavorful this will become, and the more mellow the heat. *If there are no signs of fermentation, give it a couple more days- then check the troubleshooting section in the post.
  8. After 7 days and signs of fermentation, strain and SAVE the brine. Place the fermented peppers, onions, garlic, and carrots into a blender and discard the cabbage leaf.  Add 1 cup of the brine and blend until smooth as possible. This may take a couple of minutes. Add the vinegar if using, (and honey if you prefer a sweeter hot sauce like Sriracha), and more brine to desired thickness. At this point, you can blend in optional spices and herbs. ( 1/2-1 teaspoon spices, 1-2 tablespoons fresh herbs).
  9. Don’t be alarmed if it is overly spicy- the heat level will significantly mellow with time, as it continues to ferment in the fridge after 1-2 weeks. Place in a squeeze bottle and store in the fridge, leaving the tip open (or loose) for gasses to escape.
  10. Do not place in a sealed jar unrefrigerated– this will result in an explosion– and a great big mess- as the hot sauce is still alive and fermenting! BE WARNED! I have the best luck with using in squeeze bottles and leaving the cap off in the fridge.
  11. If transporting to a friend as a gift, it is ok to seal for short periods of time (a few hours) but make sure to tell them to refrigerate it and loosen the lid, very soon after receiving.
  12. The flavors will continue to develop and get more complex over time, the heat mellowing.
  13. To use, cover the tip of the opening with your finger and give a shake before using.
  14. This will keep up to 12 months in the fridge (probably even longer!).
Notes
Easy Sourdough Sandwich Bread
Ingredients
Steps
  1. Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it’s warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
  2. Mix the Dough
  3. In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs.
  4. Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, replenish you starter with fresh flour and water.
  5. After the dough has rested, switch to the dough hook and run the machine on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour.
  6. Note: If you do not have a stand mixer, the dough can be made by hand. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time.
  7. Bulk Rise
  8. Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. Please refer to the Baking Schedule above for additional rise time options.
  9. Shape the Dough
  10. In the morning, coat an 8.5×4 inch loaf pan with butter.
  11. Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.
  12. Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down.
  13. Second Rise
  14. Cover the dough with lightly oiled or buttered plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan (check the height by looking at the domed center portion of the dough). You are not looking for it to double in size. For timing, this can take anywhere from 1 1/2-2 hours (or more!) depending on temperature and the amount of sourdough starter used. Remember, the warmer it is, the faster the dough will rise. Refer to the “helpful tips” at the top of this post.
  15. Preheat your oven to 375 F. Note: For higher oven spring, preheat to 500 F instead. Reduce to 375 F once the dough goes into the oven and bake as directed.
  16. Bake the Dough
  17. Bake the dough on the center rack for about 45-50 minutes, or until golden brown.
  18. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.
  19. This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.
Notes
Sourdough Sandwich Rolls
Ingredients
Steps
  1. Feed sourdough starter 4-12 hours before starting your dough. It should be nice and bubbly before mixing the ingredients together.
  2. In a stand mixer with a dough hook, add active sourdough starter, bread flour, water, butter, salt, and honey. Knead for 5-10 minutes, until it pulls away from the sides of the bowl and is stretchy. It should also pass the ‘window pane’ test.
  3. Place in a greased bowl and cover with plastic wrap, beeswax wrap, or a tight lid. You don’t want to cover breads with just a towel, because it can leave a hard, not-so-desirable skin on the dough.
  4. Allow to ferment 8-12 hours at room temperature. You can place the in the fridge after the bulk ferment if you want to wait to bake the dough.
  5. Divide into 6 equal parts and shape.
  6. On a lightly floured surface, roll each piece of dough out into a rectangle, about 1/4 inch thick. Roll it up and pinch the ends closed.
  7. Place the shaped rolls onto a parchment lined baking sheet (seam side down) and allow to double in size. This can take 1-3 hours.
  8. Once it has risen, preheat the oven to 375 degrees.
  9. Slash the rolls with a razor if desired.
  10. Spray the tops of them with water before baking and halfway during baking time. This make for a crispy outside and soft interior.
  11. Bake at 375° for 15-20 minutes until golden brown. Allow to cool, and enjoy.
Notes
How to Make Magnesium Oil
Ingredients
Steps
  1. Measure the magnesium flakes: Use 1 part magnesium flakes to 1 part water (1:1 ratio). For example, use 1/4 cup magnesium flakes and 1/4 cup distilled water.
  2. Add water to the magnesium flakes: Pour the distilled water into a bowl or container, and then slowly add the magnesium flakes. Stir until the flakes have fully dissolved.
  3. Add essential oils (optional): If using essential oils, add a few drops (10-20) to the mixture and stir well.
  4. Transfer to a spray bottle: Pour the magnesium oil mixture into a spray bottle with a fine mist nozzle.
  5. Shake well: Before each use, shake the bottle well to ensure the mixture is well combined.
Notes
How to Make Magnesium Oil from Magnesium Flakes
Ingredients
Steps
    To create magnesium oil from magnesium flakes, follow these simple steps:
  1. Boil Distilled Water: Use a tea kettle or pot on the stove to boil distilled or filtered water. Remove it from heat once boiling.
  2. Mix with Magnesium Flakes: Pour 2/3 cup of the boiled water into a mixing bowl. Add 2 Tablespoons plus 2 teaspoons of magnesium chloride flakes to the bowl.
  3. Stir until Dissolved: Mix the ingredients until the flakes are completely dissolved. This should take about 1 minute.
  4. Let Cool: Allow the mixture to cool completely before transferring it to a labeled spray bottle.
  5. Store: Store your homemade magnesium oil at room temperature for up to 6 months.
  6. Optional: You can add a few drops of essential oils, such as lavender, for a pleasant scent and relaxation benefits.
Notes
Steak Fajitas - Don'T Miss This Recipe, Saaave It for Later
Ingredients
Sourdough Brownies
Ingredients
Steps
  1. Preheat the oven to 350°F (176°C) and line a 9″ x 9″ baking dish with parchment paper.
  2. In a small saucepan over low heat, melt the butter. Stir in the cocoa powder, vanilla essence, and chocolate chips. After stirring until smooth, remove and let cool.
  3. Use an electric mixer to beat the eggs, brown sugar, and granulated sugar for seven to ten minutes in a sizable mixing bowl.
  4. In the bowl, add the chocolate mixture and the sourdough refuse. Beat on low until well blended. Add the flour and salt and stir until barely incorporated.
  5. Smooth the top after adding the batter to the baking dish that has been ready. Bake for 35-40 minutes.
  6. Allow the brownies to cool completely in the pan before removing and cutting into squares.
    7. Storage and Serving:
  7. To Store: Cool completely and store in an airtight container for up to 7 days at room temperature.
  8. To Freeze: Once cooled, wrap individual brownies in plastic wrap and freeze for up to three months.
  9. To Reheat: Thaw if frozen and microwave on high for 10-15 seconds.
Sourdough Naan
Servings: ** Servings:** 8
Ingredients
Steps
  1. Mix the dough: Combine the sourdough starter, milk, and yogurt in a large mixing bowl. Add flour, baking powder, and salt. Mix until smooth, then cover the bowl with plastic wrap and let rest at room temperature for 2-3 hours or until doubled in size.
  2. Divide and shape: Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces (about 78g each). Shape each piece into a ball and cover with a kitchen towel.
  3. Preheat skillet: Preheat a cast iron skillet over medium-high heat for 10-15 minutes.
  4. Roll dough: Working with one ball of dough at a time, use a rolling pin to roll the dough into a round shape with a 1/8" thickness. Use a little flour if necessary to prevent sticking.
  5. Cook naan: Place the rolled dough into the skillet and cook for 2 minutes. Flip the naan over and cook on the second side for 1-2 minutes. Flip again and watch for the dough to puff up with air. Once full, remove from the skillet and brush with melted butter. Repeat with remaining dough.
Notes
The Best Sourdough Tortillas
Servings: 12 tortillas
Ingredients
Steps
  1. Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook.
  2. Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.
  3. Place the dough in a greased bowl, cover with a tea towel or plastic wrap, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
  4. The next day, divide the dough into 12 equal parts.
  5. On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.
  6. Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.
Notes
Crispy Sourdough Pizza Crust (No Steel or Stone!)
Servings: Total Time: 14 hours 30 minutes Yield: Serves 6
Ingredients
Steps
    Make the Dough:
  1. Before you begin: refer to my pizza baking schedule in the blog post above. This will give you an idea of when to start the dough. Below, I do a long, overnight rise @ 68F.
  2. In the evening, combine the sourdough starter and water in a large mixing bowl (I use a fork to mix). Add the flour and salt.
  3. Continue mixing, and then finish by hand to fully incorporate the flour. Cover with plastic wrap or a clean kitchen towel and let rest for 30 minutes at room temperature.
  4. After resting, return to the bowl and fold the dough over itself several times, similar to the stretch and fold method, to create a rough ball. The dough is now ready to rise.
    5. Bulk Rise:
  5. Transfer the dough to a lightly oiled high-sided 2 qt. dough tub.
  6. Cover and let rise overnight at room temperature, about 68 F for 10-12+ hrs. The dough is ready when it has almost doubled in size. If your ambient temperature is warmer /colder than 68 F, the dough will take shorter/longer to rise, respectively. Watch the dough and not the clock. Rise times will be different for every baker. (see Note #1).
  7. Get Ahead Tip: While the dough is rising, use this resting time to make the pizza sauce, grate the cheese and gather any additional toppings for your pizza.
    8. Dimple the Dough {2 Times}:
  8. Coat a non-stick 9×13-inch baking pan with 1 tablespoon of olive oil. Use your hands to rub the bottom and sides of the pan.
  9. Remove the dough directly into the pan. With oiled fingertips, gently dimple and stretch the dough to reach the corners and sides of the pan- that’s the end goal. If the dough is relaxed, it will naturally spread out. If it’s tight, which is normal after a long rise, the dough will resist. Simply take note of your dough at this stage. Don’t force it. Watch my video for visual instructions.
  10. Cover the pan with an inverted baking sheet and rest in a warm spot, such as a proofing box set to 78F or a turned off oven with the light on, for 30 minutes.
  11. After 30 minutes has elapsed: return to the pan and dimple the dough again, just like you did before, gently lifting and stretching it as you go. Cover and rest for another 30 minutes. Preheat your oven to 450 F now.
  12. After the second 30 minutes has elapsed, you’re ready to par-bake the pizza crust.
    13. ParBake Pizza Crust:
  13. Place the baking pan on the bottom rack. Bake the dough @ 450 F for 15-18 minutes, or until the surface is set and the bottom crust is light golden brown. Use tongs to peek underneath the dough to double check. The bottom crust color depends on the type of pan you’re using; adjust the time or oven rack as needed.
  14. Remove the pan from the oven. You are now ready to assemble and bake pizza (see Note #2).
    15. Assemble & Bake Pizza:
  15. To Make Sourdough Pizza (now): Top the par-baked pizza crust with tomato sauce. I spread it all over the surface including the crust. Season with salt and pepper. Add the basil leaves, a fresh grating of Parmesan cheese and drizzle with olive oil. Sprinkle with mozzarella cheese taking it to the corners and sides for crispy edges. Tuck any remaining cheese cubes into the corners. Bake @ 450 F, middle or top rack this time, until the cheese is melted and broiled in some spots, about 12-15 minutes. You can even stick it under the broiler to really crisp it up.
  16. To Make Sourdough Pizza (later): Transfer the par-baked pizza crust to a wire rack to cool. You want to aerate the underside so the crust doesn’t get soggy. Once completely cool, cover tightly in plastic wrap and store at room temperature for up to 6 hours. When ready to bake, return the pizza to the same baking pan (don’t bother cleaning it; any leftover oil is fine), assemble and bake as directed above.
Notes
Best Sourdough Bagels (Soft, Chewy, Easy!)
Servings: 8 bagels
Ingredients
Steps
  1. Make the Dough: In a large bowl, whisk the starter, water, and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand until no lumps of our remain. The dough will be very stiff and dry. Note: it’s important to use a large mixing bowl- this dough is strong and rises quite high. As a mixing alternative, use a stand mixer fitted with the dough hook; run on low speed for 5 to 6 minutes to combine and knead.
  2. Cover the dough with a very damp towel and let rest for 45 minutes to 1 hour. After the dough has rested, work the mass into a semi-smooth ball, about 15 to 20 seconds.
  3. Bulk Rise: Cover the bowl with plastic wrap that has been lightly coated in oil to prevent sticking. Let rise until double in size, about 10-12 hrs when the temperature is 68 F (20 C); 8 to 10 hours @ 70°F (21°C). Note: in the summer, rise the dough during the day. Once the dough is almost double in size, cover and chill the whole bowl overnight (it will continue to rise slightly in the fridge). Proceed using the cold dough the following day.
  4. Shape: Line a sheet pan with a nonstick silicone mat or parchment paper. If using parchment, lightly coat with cooking spray or oil to prevent sticking.
  5. Remove the dough onto a non- floured work surface. Flatten the dough into a rectangle and divide into 8 equal pieces, about 115 g (4 oz) each. Gather the ends, flip the dough over, and roll each piece into a ball. Let the dough rest on your lined sheet pan for 10 to 15 minutes to relax the gluten.
  6. Working with one ball of dough at a time, poke a hole straight through the center. Move your finger around in a circular motion to gently stretch the dough until the hole is about the size of a walnut. You can also lift up the dough, insert both index fingers through the center hole, and barrel roll to gently stretch the opening. When finished, place the dough back onto the sheet pan. It’s okay if the hole shrinks slightly. Repeat shaping the remaining dough.
  7. Second Rise: Cover the dough with a damp towel and let rest at room temperature for 15 to 20 minutes. The dough will puff up only slightly at this stage.
  8. Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk well to dissolve. Preheat your oven to 425°F (220°C). Add the seeds to a rimmed tray or shallow bowl.
  9. Boil the bagels: Add 2 to 3 bagels into the pot and simmer for 30 seconds on each side for a thin crust. Note: if using cold dough from the fridge, the bagels might not float to the surface right away. Give them a nudge after 30 seconds or so and be patient. Using a slotted spoon, transfer the bagels back the sheet pan you used earlier, placing them rounded side up.
  10. Once slightly cool but still wet, dip the rounded side of the bagels into the seeds to coat. Place back onto the sheet pan and finish boiling the rest of the bagels.
  11. Bake: Place your sheet pan on the center rack. Bake the bagels for about 20 to 25 minutes. Flip them over to briefly cook the bottom side, about 1 to 2 minutes or less. When ready, your bagels will be puffed up, light golden brown, and feel light to the touch. Transfer to a wire rack to cool, but indulge yourself and eat one (or two) warm.
  12. The chewy texture of bagels is best enjoyed when made fresh. Store in a plastic bag at room temperature for up to 2 days. Bagels also freeze well; freeze them whole or sliced, covered in plastic wrap and a layer of foil, for up to 3 months.
Homemade Velveeta
Servings: 16
Ingredients
Steps
  1. Line a 9×5-inch loaf pan (or whatever size mold you want) with a couple of pieces of plastic wrap and set aside.
  2. Then place it into a food processor. Pulse a few times to break it up even more.
  3. Add 1/2 cup nonfat milk powder, 2 Tablespoons cornstarch and 1/2 teaspoon salt. Pulse again until well mixed.
  4. Add 1 cup water and 4 Tablespoons salted butter to a small saucepan and bring to a boil. Remove from heat.
  5. Turn on the food processor and very carefully and VERY slowly stream in the water mixture.
  6. Continue to process the mixture until completely smooth, and scrape down the sides as needed to make sure everything is fully incorporated. It may seem like it won’t come together at first but give it time, be patient, and it will come together and get smooth. It should be totally smooth and not lumpy or grainy – that is when you know it is ready.
  7. Evenly spread the mixture into the prepared pan, smoothing out the top. Cover the top with plastic wrap.
  8. Place it into the refrigerator until fully set, at least 6 hours or overnight. Then use in your favorite recipes.
Notes
Pretzel Bites with Sourdough Discard
Servings: 32 pretzel bites
Ingredients
Steps
  1. To a large bowl or to bowl in a stand mixer, mix together the sourdough discard, water, sugar, instant yeast, salt and flour.
  2. Knead by hand about 5-8 minutes or knead in a stand mixer for about 5 minutes until it comes together and forms a smooth ball. Add a little more flour as needed. The dough will still be sticky, but not overly sticky. Pinch off a piece of dough and roll it into a ball in your fingers. If it forms a ball with minimal sticky residue left on your fingers, you can stop adding flour. Check out a few other tips for kneading dough here.
  3. Lightly oil a bowl or container (affiliate link) and turn the dough around in the bowl to cover it lightly with the oil. Drape a kitchen towel or some plastic wrap over the bowl and let dough rise for 1-1 ½ hours.
  4. Line a baking sheet with parchment paper.
  5. Once dough has doubled in size, flour a counter with 1-2 Tablespoons flour and punch down the dough. Turn it out onto the floured surface and separate into 4 sections.
  6. Roll each section into a long strand and cut each strand into 6-8 pretzel pieces. Place each pretzel bite on the parchment paper.
  7. Heat 120 grams (½ cup) of water in the microwave until almost boiling. Add 15 grams (1 Tablespoon) of baking soda (it will bubble up a little) and mix together. Make sure the baking soda is completely dissolved before proceeding.
  8. Use a pastry brush to brush each pretzel bite with the baking soda/water mixture. Alternatively you can dunk each pretzel bites into the baking soda/water mixture.
  9. Preheat the oven to 500ºF. Let the pretzel bites rise for about 10-15 minutes (usually the amount of time it takes for the oven to preheat) before baking.
  10. Bake the pretzel bites for about 8-10 minutes until crisp and lightly brown on the outside.
  11. While the pretzel bites are baking, melt the unsalted butter and prepare any toppings (salt, parmesan cheese, cinnamon sugar).
  12. As soon as the pretzel bites are baked through, remove them from the oven and brush with melted butter. Continue adding butter until all of the butter is on the pretzel bites. It may seem like a lot of butter, but keep adding it for the best taste and flavor.
  13. Top with salt, cinnamon sugar or parmesan cheese and enjoy immediately.
Notes
Easy Sourdough Discard Crackers
Ingredients
Steps
  1. Mix together the sourdough starter, flours, salt, and butter until you have a cohesive dough. It’s OK if it’s a little sticky. Turn the dough out onto a lightly floured work surface, divide into two portions, pat each into a rectangle, wrap in plastic wrap (or place in an airtight vessel), and refrigerate for 30 minutes, or longer — I’ve done this 24 hours in advance — until the dough is firm.
  2. Preheat the oven to 350°F.
  3. Working with one piece of dough at a time, unwrap the plastic wrap and reserve it. Very lightly flour a piece of parchment, a rolling pin, and the top of the dough.
  4. Place the dough onto the floured parchment paper, and place the sheet of plastic wrap on top of the dough. Roll the dough as thinly as possible (see notes above), using your rolling pin to disperse it as evenly as possible over the parchment paper. It’s OK if the edges are ragged, but do try to make the dough as thin as possible — if it’s too thick, the crackers won’t be crisp.
  5. Transfer the dough-topped parchment sheet onto a baking sheet. Lightly brush with oil and then sprinkle the salt (and/or other toppings) over the top of the dough.
  6. Cut the dough as you wish. I like to do long strips, about 1.25 to 1.5 inches wide. I use my bench scraper, but a pizza wheel works well here, too.
  7. Bake the crackers for 20 to 25 minutes, rotating the pan halfway through, until they’re starting to brown around the edges. Depending on how thinly you’ve rolled them, they may be done closer to 25 minutes, so do check at the 20-minute mark.
  8. When fully browned, remove the crackers from the oven and place the pan on a rack to cool. I like to let the crackers cool completely on the sheet pan, which ensures they will be crisp ultimately.
  9. Repeat with the remaining portion of dough or keep it in the fridge or freezer until you are ready to use it.
  10. Store crackers in an airtight vessel at room temperature for up to a week. Freeze for longer storage.
Better Dental Health with Remineralizing Cacao & Coconut Oil Toothpaste
Ingredients
Steps
  1. In a small non-reactive bowl (such as glass or ceramic), add in raw cacao powder, baking soda, bentonite clay, and xylitol. Use a small, non-reactive utensil (such as a wooden or plastic spoon or silicone-coated whisk) to stir ingredients together.
  2. Add in softened coconut oil and use a plastic or wooden spoon to mix into the dry ingredients. The coconut oil may stiffen as you mix. Just use your plastic or wooden spoon to mash the coconut oil and dry ingredients together. (If the toothpaste is too runny, you can always add in more baking soda by the teaspoon, but be careful not to make it too thick as it may become hard to work with as the coconut oil hardens with any drop in temperature.)
  3. Then stir in the peppermint essential oil. Mix thoroughly.
  4. Use a rubber spatula to scoop your toothpaste into non-reactive containers (glass or ceramic containers with tight-fitting lids are ideal).
  5. Store your toothpaste in a cool location out of direct sunlight.
Notes
Sourdough Discard Garlic Pull Apart Bread
Servings: 6
Ingredients
Steps
  1. Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook*. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
  2. Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 Tablespoon / 10 grams at a time) to reach your desired consistency.
  3. Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
  4. While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Mix until combined. Set aside 1 Tablespoon of this mixture to brush on the loaf when it comes out of the oven.
    5. Grease a 9x5-inch loaf pan and set aside**.
  5. After the rise, turn the dough onto a smooth work surface and divide into 12 equal-sized pieces. I recommend using a kitchen scale to divide the dough evenly (for me, each piece was about 55 grams).
    6. Flatten each piece with the palm of your hand into a rough circle about 4 inches in diameter, then spread with 1-2 teaspoons of the butter mixture. Fold the piece in half like a taco, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using all but the 1 Tablespoon of the butter mixture you've kept for brushing on the loaf when it comes out of the oven.
  6. Cover the pan with plastic wrap or a clean kitchen towel and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.
  7. Preheat the oven to 350℉.
  8. Bake for 30 minutes, then cover with aluminum foil and bake an additional 5-10 minutes. The final loaf will be golden brown, and if you use a kitchen thermometer, the internal temperature will reach about 200℉.
    9. While the loaf is still warm, brush with the remaining butter mixture and sprinkle with flaky sea salt. Let the loaf cool in the pan for 10 minutes, then serve.
Notes
Sourdough Starter
Ingredients
Steps
  1. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.
  2. Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house.
  3. Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (113 grams, about 1/2 cup), and add to the remainder a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) cool water (if your house is warm); or lukewarm water (if it's cold).
  4. Mix well, cover, and let the mixture rest at room temperature for 24 hours.
  5. Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 113 grams starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter.
  6. Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.
  7. Day 4: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6.
  8. Day 5: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "rivulets" on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. Note: see "tips," below.
  9. Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below.
  10. Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 113 grams to keep and feed again.
  11. Transfer the remaining 113 grams of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long-term. Feed this reserved starter with 1 scant cup (113 grams) of flour and 1/2 cup (113 grams) water, and let it rest at room temperature for several hours, to get going, before covering it. If you're storing starter in a screw-top jar, screw the top on loosely rather than airtight.
  12. Store this starter in the refrigerator and feed it regularly, using your normal process: Discard all but 113g starter; feed that remaining 113g starter with a scant 1 cup (113 grams) flour and 1/2 cup (113 grams) water. We recommend feeding once a week, if possible. The more frequently you feed it, the less time and effort it takes to get your starter ripe and ready for baking. For more details, see our blog post: How to make your own sourdough starter.
Notes
Beef & Barley Soup Crock Pot
Ingredients
Steps
  1. Preparation: Ensure your stew meat is at room temperature. This ensures even cooking.
  2. Searing the Meat: In a large skillet or pot, heat the olive oil. Once hot, add your stew meat. You’ve seasoned it, right? Ensure it’s browned on all sides, approximately 5-6 minutes. This isn’t to cook it through, just to seal in those juicy flavors.
  3. Veggies In: Once the meat is browned, set it aside on a plate. In the same skillet, harness the flavors left behind by the meat. Toss in your garlic, carrots, celery, and onions. Stir until they’re coated in the glorious mix of meat juices and olive oil.
  4. Paste and Stock: Add the tomato paste to your veggies. It might be strong, but it’s essential. Mix until well combined. Pour in your beef stock, ensuring it deglazes the pan, picking up all the flavorful bits stuck at the bottom.
  5. Meat’s Return: Introduce the browned meat back to the skillet. This is where the flavors marry and dance.
  6. Seasoning: Here’s where you toss in that bouillon cube, enhancing the depth of flavors. Remember the herbs? Add a sprinkle of thyme and rosemary. For a subtle depth, a dash of Worcestershire sauce and soy sauce won’t hurt.
  7. Simmering Time: Lower the heat, cover your pot, and let the magic happen. Simmer for about 45 minutes to an hour. Your cue? The meat should be irresistibly tender.
  8. The Barley & Potatoes Touch: If you opted for potatoes, now’s their time to shine. Add them and the barley to the pot. Mix well, cover again, and let them cook for another 20-25 minutes. You’re looking for plump barley and soft potatoes.
  9. Serve and Enjoy: Once done, serve it hot. Revel in the blend of flavors and textures. Each bite should give you tender meat, soft barley, and perfectly cooked veggies.
  10. Note: For an even richer flavor, let it sit for a while before serving. The longer those ingredients mingle, the better the soup tastes!
Notes
Sourdough English Muffins
Servings: 10
Ingredients
Steps
  1. Combine the sourdough starter, milk, sugar, and salt in a large mixing bowl.
  2. Mix well.
  3. Gradually add the flour to the sourdough mixture, stirring until a soft dough forms. The dough should have a slight stickiness, but be manageable.
  4. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature until it has doubled in size, about 1 to 2 hours.
  5. Sprinkle a clean surface with flour and cornmeal.
  6. Turn the dough out onto the surface and sprinkle the top with more flour.
  7. Roll the dough out to 1/2 inch thickness.
  8. Cut out circles from the dough using a round cookie cutter or English muffin rings.
  9. Place the cut dough circles on a cornmeal-dusted baking sheet, cover lightly, and let them rise again for about 30 minutes.
  10. Over medium heat, heat a skillet or griddle.
  11. Dust the surface lightly with cornmeal.
  12. Place the dough circles on the skillet and cook for about 5 to 7 minutes on each side until golden brown and cooked through.
  13. Remove the cooked English muffins from the oven and let them cool on a wire rack.
  14. They are best served toasted with butter, jam, or your favorite spread.
Notes
JoJo Gaines' Meatloaf
Ingredients
Steps
  1. Preheat 350
    2. Saute onion in butter
    Mix all but ketchup - do not overwork
    Form loaf in 9 x 13 pan
    Drizzle with ketchup
    Bake to 170 degrees - about 1 hour
    Let stand 10 minutes
Easy Sourdough Discard Naan
Servings: 8
Ingredients
Steps
  1. In a bowl, mix together the flour, baking powder, and salt until combined.
  2. In a separate mixing bowl, whisk together the milk, yogurt, sugar, and sourdough discard until combined.
  3. Mix in the dry ingredients into the wet ingredients until incorporated. The dough will be shaggy at first. Roll onto a clean work surface and lightly knead for about 1 minute or just until the dough comes together and is mostly smooth.
  4. Place into a lightly oiled bowl and cover with a tea towel. Place somewhere warm for about 5-6 hours or until the dough has doubled in size. Check on it at the 4 hour mark.
  5. Divide the dough into 8 equal portions and roll them out until they’re about 6” ovals. They don’t need to be perfect.
  6. Preheat a pan or cast iron skillet over medium heat. Once hot, add one of the pieces of rolled out dough and cook for about 60-90 seconds per side.
  7. Remove from the pan once done and brush with some melted butter if desired. Repeat with the remaining dough.
The Best Sourdough Tortillas
Servings: 12 tortillas
Ingredients
Steps
  1. Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook.
  2. Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.
  3. Place the dough in a greased bowl, cover with a tea towel or plastic wrap, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
  4. The next day, divide the dough into 12 equal parts.
  5. On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.
  6. Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.
Notes
Sourdough Discard Crackers
Servings: 6
Ingredients
Steps
  1. Preheat oven to 350.
  2. Mix ingredients and knead the dough just until it comes together.
  3. Place dough between two pieces of parchment paper and roll out as thin as possible.
  4. Remove the top piece of parchment paper and brush with butter/sprinkle with more salt (optional)
  5. Place the rolled out cracker dough and parchment paper onto a baking sheet.
  6. Bake for 15 minutes until crispy.
  7. Cut with knife of break apart and store in an air-tight container.
Notes
The Easiest Sourdough Discard Pizza Crust
Servings: 1 pizza crust
Ingredients
Steps
  1. Preheat a pizza stone, or cast iron skillet, on 425 degrees.
  2. When the oven is preheated, and the pans are scorching hot, take them out of the oven.
  3. Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil.
  4. Ladle sourdough starter onto the hot pan. Now, this is the part that will really bother my recipe-lovin, rule-abidin blog readers. I am not going to give you an amount. I can't. You just spread it out until you have a nice thin layer in the size you want. If you want to see how this looks, watch the video in the blog post.
  5. Hit it with another drizzle of olive oil.
  6. Sprinkle it with salt and Italian seasoning.
  7. It will already start to bake when it makes contact with the pan. This is totally good and expected.
  8. Pop it back in the oven, until crispy, and easily pulls up from the pan. About 10 minutes.
Notes
Easy Sourdough Focaccia
Servings: 12
Ingredients
Steps
  1. Combine the sourdough starter, water, 1/4 cup olive oil, honey, and salt in a large mixing bowl.
  2. Add the flour a half cup at a time until it starts pulling away from the sides of the bowl.
  3. Knead until smooth and elastic, about 10 minutes or more with stand mixer. It should pass the windowpane test.
  4. Place dough in a greased bowl and cover. Let rise for 12- 24 hours.
  5. Put 1/4 cup olive oil in the bottom of a baking sheet lined with parchment paper.
  6. Press dough out in parchment paper lined baking sheet with a rim, pressing fingers down in the dough carefully.
  7. Allow to rise for a few hours.
  8. Drizzle with a few tablespoons of olive oil and sprinkle with garlic powder and chopped rosemary.
  9. Bake 400 for 20 minutes.
Notes
Sourdough Discard Chocolate Chip Cookies
Servings: 12
Ingredients
Steps
  1. Mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
  2. Beat the egg, vanilla extract and sourdough starter until smooth in a separate bowl. Set aside.
  3. Then Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
  4. Beat on low speed until the mixture forms small crumbles, 45-60 seconds.
  5. Then add the chocolate chips and mix on low speed for 30-45 seconds.
  6. Then add the dry ingredients and mix until the batter starts to become a crumbly mixture, 20-30 seconds.
  7. Pour in the egg mixture and mix until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds.
  8. Stir the batter using a spatula, ensuring all of the ingredients have been fully incorporated.
  9. Then use a cookie scoop to portion the dough into 12 balls, (about 2 scoops per cookie) and place them on a parchment-lined baking tray.
  10. Cover the dough with a sheet of plastic wrap.
  11. Then chill the dough in the fridge for more than 2 hours. (24 hours is best!)
  12. Bake in a preheated, 375°F (190°C) oven for 15 to 17 minutes until the edges are golden brown and the center still appears slightly under-baked.
  13. Take out and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
-1 Cup Water (Warm, Divided) -¼ Cup Gelatin
Ingredients
Ginger Bug
Ingredients
Steps
  1. Stir vigorously, cover the jar with a breathable cloth, and let it sit at room temperature (around 70°F to 75°F) for 5-7 days. Feed the bug daily with 1 tablespoon grated ginger and 1 tablespoon sugar.
How to Make a Ginger Bug for Wild Fermented Sodas
Servings: 1
Ingredients
Steps
  1. Put the unpeeled grated ginger and the sugar into a jar.
  2. Add the water and stir it all around well until the sugar completely dissolves.
  3. Cover the jar with a cheesecloth or other breathable cloth and a rubber band and let it sit on your counter for 24 hours. Stir it up a little every few hours or anytime you think of it.
  4. Feed the ginger bug daily by adding 1 tablespoon grated ginger, 1 teaspoon sugar, and a little bit of water.
  5. Keep feeding it and stirring it every day, and after a few days you should start to see some bubble action. When the jar is full and bubbly, it's ready to use.
Notes
Best Beef Stroganoff
Ingredients
Steps
  1. Heat oil in a large skillet over medium-high heat. Season steak with salt and pepper. Cook, in 2 batches, without turning, until golden brown on one side and mostly cooked through. Transfer to a plate.
  2. Add butter and onion to skillet. Season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 1 to 2 minutes. Add mushrooms and cook, stirring occasionally, until vegetables are tender, 3 to 4 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in stock and vermouth. Cook, stirring occasionally, until thickened, 6 to 8 minutes.
  3. Remove from heat and stir in sour cream, mustard, Worcestershire, and beef. Season with salt and pepper. Serve over noodles sprinkled with parsley.
Homemade Italian Dressing
Servings: 4 to 6
Ingredients
Steps
  1. In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, honey, oregano, garlic, mustard, thyme, salt, and pepper.
  2. If desired, stir in the cheese.
Notes
Sourdough Dinner Rolls
Servings: 16
Ingredients
Steps
  1. Add ingredients in a stand mixer bowl.
  2. Next, knead the dough on medium speed for 10 to 15 minutes with the dough hook, until it’s smooth, stretchy, and passes the windowpane test.
  3. Then place your dough in a greased bowl and cover it with a cloth.
  4. Allow your dough to overnight.
  5. Divide the dough on the next day into 16 equal parts.
  6. Roll the dough into balls and create tension.
  7. Arrange the shaped rolls in a greased 9×13 or 8×8 dish.
  8. Cover with a damp towel.
  9. Allow your rolls to rise until doubled in size, approximately one to two hours.
  10. Preheat your oven to 375
  11. Brush top with egg wash.
  12. Then place your rolls into the oven for about 25 to 30 minutes until they start turning golden brown.
  13. Top with melted butter if desired.
  14. Allow to cool, and enjoy.
    15. FAQs:
  15. Can I make sourdough dinner rolls ahead of time?
    16. Absolutely! After shaping the rolls, cover them and refrigerate overnight. Allow the rolls to come to room temperature and proof before baking.
  16. How do I know my starter is ready to use?
    17. Your starter is ready when it’s bubbly, has doubled in size, and passes the float test (a small spoonful floats in water).
  17. Can I freeze sourdough dinner rolls?
    18. Absolutely! You can freeze the rolls in an airtight container for up to 3 months.
  18. What can I do if my dough isn’t rising?
    19. Check that your starter is active and the environment is warm enough. If the room is cold, place the dough in a slightly warm spot, such as inside a turned-off oven with the light on.
  19. Is it possible to substitute whole wheat flour for all-purpose flour?
    20. Yes, but whole wheat flour absorbs more water and may result in a denser texture. Start by substituting half the all-purpose flour with whole wheat, and adjust hydration as needed.
Strawberry Dole Whip - Don'T Lose This Recipe
Ingredients
Pancakes Made with Sourdough Starter ( Easy & Delicious! )
Ingredients
Strawberry Dole Whip
Ingredients
Steps
  1. Blend it up.
    2. Start by tossing the frozen strawberries, coconut milk, lemon juice, and honey (if using) into a blender or food processor. Blend on high until the mixture starts to come together. You might need to scrape down the sides a couple of times, especially if your strawberries are really frozen. Don’t rush this part—the texture gets smoother the more you blend.
    Tip: If your blender is struggling, let the strawberries sit out for a minute or two, or add an extra splash of coconut milk. Just don’t overdo it, or the mixture might get too thin. (source: Ineskohl.info)
  2. Taste and tweak.
    3. Once it’s blended, give it a taste. If your strawberries are naturally sweet, you might not need any extra sweetener. If they’re on the tart side, add another drizzle of honey or maple syrup and blend again.
  3. Freeze for a firmer texture.
    4. At this point, you could absolutely dig in—it’ll have a soft, creamy texture that’s kind of like soft-serve. But if you want it to be a little firmer (and easier to scoop), transfer the mixture to a container and pop it in the freezer for about 30–60 minutes.
  4. Serve and enjoy.
    5. Scoop the Dole Whip into bowls or cups, or swirl it into cones if you’re feeling fancy. I like to top mine with fresh strawberry slices or even a little shredded coconut for an extra treat.
  5. Tips for Making the Best Strawberry Dole Whip
  6. Use ripe strawberries. If your strawberries are super sweet, you might not even need to add honey or maple syrup. Frozen fruit is the star here, so the better the berries, the better the whip.
  7. Don’t skip the lemon juice. I know it’s just a tiny amount, but it makes a world of difference. It brightens the flavor and keeps everything from tasting too flat.
  8. Work with your blender. If your blender or food processor struggles with frozen fruit, let the strawberries thaw slightly before blending. You want them cold, but not rock-hard.
Easy Sourdough Sandwich Bread
Ingredients
Steps
  1. Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it’s warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
  2. Mix the Dough
  3. In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs.
  4. Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, replenish you starter with fresh flour and water.
  5. After the dough has rested, switch to the dough hook and run the machine on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour.
  6. Note: If you do not have a stand mixer, the dough can be made by hand. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time.
  7. Bulk Rise
  8. Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. Please refer to the Baking Schedule above for additional rise time options.
  9. Shape the Dough
  10. In the morning, coat an 8.5×4 inch loaf pan with butter.
  11. Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.
  12. Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down.
  13. Second Rise
  14. Cover the dough with lightly oiled or buttered plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan (check the height by looking at the domed center portion of the dough). You are not looking for it to double in size. For timing, this can take anywhere from 1 1/2-2 hours (or more!) depending on temperature and the amount of sourdough starter used. Remember, the warmer it is, the faster the dough will rise. Refer to the “helpful tips” at the top of this post.
  15. Preheat your oven to 375 F. Note: For higher oven spring, preheat to 500 F instead. Reduce to 375 F once the dough goes into the oven and bake as directed.
  16. Bake the Dough
  17. Bake the dough on the center rack for about 45-50 minutes, or until golden brown.
  18. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.
  19. This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.
Notes
The Best Sourdough Sandwich Bread
Servings: 24 slices (2 loaves)
Ingredients
Steps
  1. Place the sourdough starter in a large bowl or the bowl of a stand mixer. Add to it the wholewheat flour, 1 cup of all-purpose flour, and water. Mix well and set it aside, covered, in a warm place for four hours.
  2. Add 2 cups of all-purpose flour, olive oil and salt and mix. Add more flour as you knead until the dough becomes quite firm but still feels a little sticky to your fingers. You can do this by hand or in the stand mixer, using the dough hook attachment, on medium-low speed.
  3. Turn out the dough on the kitchen platform or any flat surface and knead by hand for 4-5 minutes or until the dough feels smooth and springy to your fingers and barely sticks to the platform.
  4. Shape into a ball and place in an oiled bowl, turning the ball of dough around once to coat the top with oil.
  5. Cover tightly and place in a warm spot (like an oven with the light turned on) for at least two hours or until the dough has doubled.
  6. Punch down the dough and divide into two. Roll out each half into a rectangle, about seven by 10 inches, and roll it up like a jelly roll. With the seam side down, tuck in the ends to form a loaf.
  7. Prepare two loaf pans by spraying or brushing lightly with oil and then sprinkling on some cornmeal or semolina on the bottom and sides.
  8. Place the loaves into the prepared loaf pans. Cover with a kitchen towel and let them stand in a warm place for at least two more hours or until the dough domes above the top of the loaf pans.
  9. About half an hour before baking, preheat the oven to 425 degrees. Place the loaves in the oven and bake 40 minutes.
  10. Remove the loaves from the oven, turn them out on a rack, and let them cool thoroughly before slicing.
Notes
Orange Vinegar (A "Green" Cleaner)
Ingredients
Steps
  1. Curl the peels around the inside of the jar. For my last batch, I used two large oranges and would not have been able to fit another peel. If your oranges are small and you can fit another peel, feel free to add it. Pour the vinegar into the jar to cover the peels and close tightly.
  2. Store the jar in a cupboard or another cool, dark place for two weeks. Then remove the orange peels and transfer the vinegar to a spray bottle.
  3. For basic household cleaning purposes, I use a 1:1 ratio (equal parts) of vinegar and water.
Notes
2-Ingredient Homemade Window Cleaner
Ingredients
Steps
  1. WAIT FOR SHADE
  2. Avoid cleaning in direct sunlight or while the glass is still warm from sun exposure. Hot glass will cause your spray to dry out prematurely, leaving streaks and spots. It’s best to clean cool glass so your cleaner can evaporate on its own.
  3. DUST FIRST
  4. Use an extra microfiber cloth or lint-free rag to wipe off surface dust, dirt, and grime before spraying the glass with cleaner. This will help you get a more thorough clean, rather than just moving wet dust around.
  5. SPRAY, WAIT, WIPE
  6. Let your homemade cleaner sit and soak on your window for several seconds before wiping it away. This gives the solvents time to loosen dirt and grime, requiring less elbow grease on your part.
  7. WIPE IN A “BOX + S” PATTERN
  8. Remember two motions when wiping your window clean. Start with a “box” around the edges of your window or mirror, making sure to get into corners (see the teal path in the photo below). Next, wipe back and forth in a continuous “S,” always working from top to bottom (like the purple path below).
  9. USE THE RIGHT CLOTH
Homemade Dish Soap Bar
Servings: 12 3-3.5 OZ BARS
Ingredients
Steps
  1. Weigh out coconut oil, castor oil, and tallow in a small saucepan.
  2. Melt oils over low-medium heat.
  3. Once melted, remove from heat to let cool.
  4. Meanwhile, using protective gloves and eyewear, measure out lye and water. We always measure our water in a stainless steel bowl to make the lye-water solution in.
  5. Bring lye and water outside or in a well ventilated area. Slowly add lye to water.
  6. Mix lye into water gently until completely dissolved and the solution changes from cloudy to clear.
  7. Let lye solution sit for 10-15 minutes to cool.
  8. Once lye water has cooled and the oils are down to 100°F, carefully pour lye solution into oils.
  9. Using an immersion blender, blend mixture together for 10-20 seconds until they are emulsified (a thin pudding texture).
  10. Add essential oils and blend again for a few more seconds.
  11. Pour soap mixture into soap molds (we love these sweet sunflower molds).
  12. Let sit for 24 hours and remove from molds. If making soap bars, now is the time to slice into bars.
  13. Place soap bars on a dry rack or something similar in a well-ventilated, cool and dark area for 4 weeks to cure.
Pumpkin Pie Bites
Servings: 4
Ingredients
Steps
  1. Preheat your oven to 350 F.
  2. In a bowl, combine all the ingredients for the pumpkin bites and blend until smooth using a hand blender.
  3. Spoon the mixture into small muffin cups.
  4. Bake in the preheated oven for 25 to 30 minutes.
  5. In a bowl, whip the two egg whites with a hand blender until they start to look like whipped cream; then slowly add the coconut milk while blending.
  6. Keep blending until you get a whipped cream texture, and add in the vanilla.
  7. Top each bite with whipped cream and serve.
Donhenrietta Freshwater
Ingredients
Steps
  1. *Combine dry ingredients*: In a large mixing bowl, whisk together the flour, salt, sugar, and yeast (if using).
  2. *Add lukewarm water*: Gradually add the lukewarm water to the dry ingredients and mix until a dough forms.
  3. *Knead the dough*: Knead the dough for 5-10 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment or knead by hand.
  4. *Rest the dough*: Cover the dough with plastic wrap or a damp cloth and let it rest for 30 minutes to 1 hour.
  5. *Divide the dough*: Divide the dough into 4-6 equal pieces, depending on how large you want your flatbreads to be.
  6. *Roll out the dough*: Roll out each piece of dough into a thin circle, about 1/8 inch (3 mm) thick.
  7. *Brush with oil or butter*: Brush the dough with a little vegetable oil or melted butter.
  8. *Cook the flatbread*: Heat a non-stick skillet or griddle over medium heat. Cook the flatbread for 1-2 minutes on each side, until it's golden brown and puffed up.
  9. *Repeat with remaining dough*: Repeat the process with the remaining dough pieces.
  10. *Serve*: Serve the Turkish flatbread warm, either on its own or with your favorite toppings, such as cheese, herbs, or meats.
Notes
Gluten Free English Muffins
Servings: Nutritional Information (per muffin, based on 8 servings)
Ingredients
Steps
    Prepare the Dough:
  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and sugar until well combined.
    2. Combine Wet Ingredients: In a separate bowl, mix the warm milk, eggs, olive oil (or melted butter), and apple cider vinegar. Whisk until smooth.
    Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix until a thick, sticky dough forms. The dough will be softer than traditional English muffin dough but should hold together well.
    Rest the Dough:
  2. Let It Rise: Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for about 30 minutes. This resting period allows the ingredients to meld and helps the muffins rise.
    3. Shape the Muffins:
  3. Prepare the Cooking Surface: Lightly grease your skillet or griddle with olive oil or butter. Dust the surface with cornmeal or gluten-free flour to prevent sticking.
    4. Form the Muffins: After the dough has rested, use a spoon or your hands to scoop out portions of the dough (about 1/4 cup each). Shape them into round patties, about 1-inch thick. If you have muffin rings, you can place them on the skillet and fill them with dough for a more uniform shape.
    Cook the Muffins:
  4. Heat the Skillet: Preheat the skillet over medium-low heat. Once hot, place the muffins on the skillet, leaving space between them to allow for expansion.
    5. Cook the Muffins: Cover the skillet with a lid and cook for about 7-10 minutes on one side until they are golden brown. Flip them carefully and cook for another 7-10 minutes on the other side. The internal temperature should reach 200°F (93°C) when done.
    Check for Doneness: The muffins should be firm to the touch and have a nice golden color on both sides. If they are browning too quickly, reduce the heat.
    Cool and Serve:
  5. Cool the Muffins: Once cooked, transfer the muffins to a wire rack to cool. Let them cool for a few minutes before slicing.
    6. Serve: Toast the muffins and serve them warm with butter, jam, or your favorite toppings. They can also be used for breakfast sandwiches or served with eggs.
    Tips for Perfect Gluten-Free English Muffins:
  6. Use Quality Gluten-Free Flour: Ensure your gluten-free flour blend contains xanthan gum for proper structure and texture.
    7. Adjust Liquid as Needed: Depending on the brand of gluten-free flour, you may need to adjust the amount of liquid slightly. The dough should be thick but not dry.
    Cook on Low Heat: Cooking on low to medium-low heat is important to ensure the muffins cook through without burning on the outside.
    Store Properly: Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
The Best Chicken Marinade (For Grilling or Baking)
Servings: 6
Ingredients
Steps
  1. Combine all marinade ingredients in a large mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later.
  2. Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken breasts and be sure to close bag securely. (If you have less time, consider poking holes in the chicken with a fork to allow the marinade to penetrate quickly.)
  3. Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.
    4. To grill:
  4. Preheat grill to medium high heat and lightly oil the grates.
  5. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through.
  6. Baste the chicken occasionally with the reserved marinade.
  7. Once the chicken has reached 165°F, remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.
  8. Optional.
  9. If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.
Notes
Sourdough Hamburger Buns
Servings: 6 buns
Ingredients
Steps
  1. FEED YOUR SOURDOUGH STARTER
  2. 12 hours before you plan to mix the dough, add the ingredients to make ¼ cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
    3. (The ingredients will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.)
  3. MIX THE DOUGH
  4. Add the ingredients to a large mixing bowl and use a spatula or your hands to mix them together until there are no dry bits in the bottom of the bowl. Cover the bowl and allow the dough to rest on the counter for 30 minutes.
  5. PERFORM 3 SETS OF STRETCH AND FOLDS
  6. Wet your hand with a little water to prevent sticking. Pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. The dough should form into a tight ball.
    7. Cover the bowl and let the dough rest for 30 minutes.
    Repeat the stretch and fold process two more times.
  7. FIRST RISE
  8. Cover the bowl and allow the dough to rise until doubled. (This took 6 hours in my 72°F (22°C) kitchen.)
  9. After the dough has doubled, you can place the dough in the fridge for up to 2 days to bake them later OR proceed to the next step. See notes.
  10. SHAPE AND SECOND RISE
  11. Turn the dough out onto a floured surface. Divide the dough into 6 equal portions of 112-115 grams each.
  12. Working with one portion at a time, shape the dough into a ball. Lightly flour the top of the dough and then place it on a parchment paper lined baking sheet. Repeat with the remaining dough.
  13. Cover the sheet with a clean kitchen towel and allow the buns to rise at room temperature until puffy, 1-2 hours.
  14. BAKE
  15. Preheat your oven to 375°F (190°C). Mix the egg with the water in a small bowl and lightly brush the top of each dough ball. Sprinkle sesame seeds on top if desired. Bake for 25 minutes or until the buns are golden brown.
  16. Remove the buns from the oven and allow them to cool before slicing.
Notes
Sourdough Cheese Crackers
Ingredients
Steps
  1. Instructions Step 1. Preheat oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper. Step 2. Make the dough by melting butter in a mixing bowl. Let the melted butter cool down a little, then mix it with the sourdough discard and salt. Fold the shredded cheddar cheese into the dough until distributed evenly.
  2. Spread the mixture – Pour the batter onto the prepared sheet. Using an offset spatula, spread it into a thin, nearly transparent layer (aim for a rectangle about 11×14 inches).
  3. Add seasoning – Lightly dust the surface with flaky salt or your preferred toppings. Keep it subtle to avoid overpowering the flavor.
  4. Bake and score – Bake for 10 minutes, then remove from the oven. Using a pizza cutter, score the dough into bite-sized squares. For a classic look, poke a small hole in the center of each with the back of a skewer.
  5. Bake again – Put it back in the oven for another 20 minutes or until the crackers are golden and crispy. If they are still soft, bake a little longer until crunchy.
  6. Cool and store: Let the crackers cool fully on the baking sheet to dry out. Once cooled, store them in an airtight container or zip bag for up to a week.
    7. Why You’ll Love This Recipe:
  7. ✅ Zero Waste Cooking – A clever way to repurpose sourdough discard instead of tossing it. Less waste, more flavor!
  8. Bold, Cheesy Flavor – The sharp cheddar perfectly complements the tangy sourdough, creating an irresistible, savory crunch.
  9. Fully Customizable – Personalize your crackers with your favorite seasonings—you could try garlic powder, smoked paprika, or a dash of chili flakes for a delicious spin.
  10. Simple Ingredients, Big Taste – With kitchen staples, these crackers come together with no need for a trip to the store.
  11. Kid-Approved & Snack-Worthy – Crunchy, cheesy, and fun to munch on, everyone from kids to adults will adore these homemade snacks!
  12. Versatile & Entertaining-Friendly – Perfect for charcuterie boards, dipping, or simply enjoying as a wholesome, homemade snack.
  13. Tips for Perfect Sourdough Cheese Crackers
  14. ✔ Spread Thin & Even – A uniform layer ensures crisp, evenly baked crackers. If the dough is too thick, the crackers may turn out chewy instead of crunchy.
  15. ✔ Use Parchment Paper – This prevents sticking and makes transferring the crackers a breeze. No need to fight with the baking sheet!
  16. ✔ Score Before They Harden – Cutting the crackers while they’re still slightly soft (after the first bake) makes breaking them apart much easier. A pizza cutter works best for clean lines.
  17. ✔ Crisp Them Up – If your crackers aren’t crunchy enough after baking, pop them back in for 2-3 minute intervals until golden brown and fully crisp.
  18. ✔ Cool Completely – Let them sit on the baking sheet for a bit before putting them away–this lets them set and gets you that great snap.
  19. ✔ Experiment with Flavors – Smoked paprika, garlic powder, even a pinch of cayenne—depth upon depth.
    20. Variations & Substitutions:
  20. Swap the Cheese – Try Parmesan for a nutty bite, Gouda for a creamy twist, or Pepper Jack for a spicy kick.
  21. Seasoning Boost – Experiment with flavors like garlic powder, smoked paprika, dried rosemary, or chili flakes for a bold twist.
  22. Dairy-Free Alternative – Use plant-based butter and dairy-free cheese to make these crackers vegan-friendly.
  23. Gluten-Free Option – While sourdough discard contains gluten, you can try using a gluten-free sourdough starter if you have one.
  24. Extra Crunch Factor – Sprinkle in sesame seeds, flaxseeds, or sunflower seeds for added texture and a nutty flavor.
    25. Frequently Asked Questions (FAQs):
  25. ❓ Can I use an active sourdough starter instead of discard? Yes, but the flavor will be milder. Discard has a tangier taste, which enhances the cheesy bite. ❓ Why aren’t my crackers crispy?
    26. They may be too thick or underbaked. Spread the batter thinly and bake until golden and firm. If necessary, return them to the oven for a few more minutes.
  26. ❓ How do I store these crackers?
    27. Store them in an *airtight container* at room temperature for up to one week. For additional crunch, feel free to pop them in the oven for a few minutes just before serving. ❓ Can I freeze these crackers? Yes! Store in a sealed container and freeze for up to 3 months. Reheat in the oven to bring back their crunch.
  27. ❓ Can I make them without cheese?
    28. Yes, but they won’t have the same richness. You can try using nutritional yeast or a plant-based cheese alternative for a dairy-free option.
    Serving Suggestions:
  28. Charcuterie Board Staple – Serve with cured meats, olives, and fresh fruits for a gourmet snack.
  29. Dip & Dunk – Dip into hummus, guacamole, or a creamy spinach dip for a flavorful bite.
  30. Soup Companion – Serve along tomato soup, chowders, or stews for a crunchy contrast.
  31. Salad Topper – Crush and sprinkle over salads for an extra crispy texture.
  32. Perfect with Wine – Complement with a glass of white wine like Chardonnay or a bold red like Cabernet Sauvignon.
  33. Lunchbox Favorite – Pack in lunchboxes for a fun, homemade alternative to store-bought crackers.
Sourdough Discard Brown Bread
Servings: 30 slices (2 loaves)
Ingredients
Steps
  1. Mix: To the bowl of a stand mixer add the warm water, molasses, honey and instant yeast. Look for the yeast to give off a “yeasty” smell telling you that it is active and ready. See recipe notes for using dry active yeast.
    2. Add the sourdough discard, cocoa powder, salt, whole wheat flour and bread flour. I like to reserve a little of the flour (a little less than a cup) and add it in as needed. Knead the dough for 8-10 minutes until cohesive and strong. The dough should pull away from the sides of the bowl or gather all together as it kneads. It will feel tacky to the touch, but should not be overly sticky. If it is very sticky, add a little bit more flour 10-20 grams at a time until it feels tacky and workable. This dough can also be kneaded about 10-20 minutes by hand.
  2. Bulk Rise: Transfer the dough to a large container and cover with a plastic shower cap or kitchen towel. Let rise for about an hour or two until doubled in size. The warmer you keep the dough, the faster the dough will rise.
  3. Separate: Once the dough has doubled in size and is light and airy, dump the dough on the countertop and separate into two equal portions.
  4. Shape: Pat one of the portions out into a rectangle. Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased 8.5-by-4.5 loaf pan and cover (I use a plastic shower cap or plastic wrap). Repeat with remaining portion of dough. You can watch a shaping video  here.
  5. Rise: Let the bread rise in the pan until the dough has risen over the edge of the loaf pan. Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back just a little bit, it is ready to bake.
    6. Note: Keeping the dough at a warm temperature will encourage this bread to rise more quickly. Do not bake the bread until it has at least doubled in size.
  6. Bake: Pre-heat oven to 350ºF. Bake loaves of bread for 40-45 minutes until the loaf is baked through and the internal temperature is about 200ºF. Spread melted butter on the tops of the loaves if desired. Let bread cool completely before slicing for sandwiches. Enjoy!
Notes
Crispy Onion Flatbread
Servings: 4
Ingredients
Steps
  1. Prepare the Onions : Slice the red and yellow onions into thin rings and soak them in cold water for 5-10 minutes. Drain well afterward.
  2. Make the Dough Base : In a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.
  3. Add the Onions : Stir in the drained onions into the batter until they are evenly coated.
  4. Prepare the Baking Tray : Line a rectangular baking tray with parchment paper, drizzle with olive oil, and pour the batter into the tray, spreading it out evenly.
  5. Topping : Sprinkle the grated vegan parmesan evenly over the onions, followed by a light dusting of the cornmeal.
  6. Final Touch : Drizzle a little olive oil on top to give extra flavor and crispness.
  7. Bake : Preheat your fan oven to 392°F (200°C). Bake the Schiacciata for 45-60 minutes or until golden and crispy on the edges.
  8. Serve : Once baked, take it out of the oven, let it cool for a few minutes, and serve warm.
  9. Safety Notes : Ensure the oven is preheated to the correct temperature to avoid undercooked flatbread. Handle hot items with oven mitts.
  10. Substitutions : You can use regular parmesan if you're not following a vegan diet. For the onions, you can substitute with shallots or leeks.
  11. Storage : Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Italian Penicillin Soup
Servings: 4
Ingredients
Steps
  1. Add water or vegetable broth to a pot and bring to a boil. Add all of your vegetables, and simmer for 25 minutes, until slightly softened.
  2. Cook pastina separately while the vegetables are simmering.
  3. Using a slotted spoon, carefully spoon out the whole vegetables and transfer them to your blender, with around 2 cups of the broth. Allow to cool until safe to handle, then blend until a thick puree is formed.
  4. Pour that back into your broth and stir. To a bowl, add your cooked pastina or pasta of choice, and pour the broth over the top. Top with fresh parsley and black pepper, and enjoy.
Notes
3 H 1 ·
Ingredients
Steps
  1. Combine everything in a bowl and knead until a soft, smooth dough forms.
  2. Cover and let it rest for 1hr
  3. 1 set of stretch and fold, rest 1 hour. (Do this 2 times)
  4. Stretch the dough out on the counter to form a rectangle.
  5. Roll up the dough so it forms a cylinder and place it in a greased bread pan.
  6. cover with Saran Wrap.
  7. Let it double in size on your counter (I leave mine on the counter overnight. Usually 8:30pm- 6am)
  8. Once doubled, place in fridge for a few hours. I do all day then bake after work.
  9. Preheat oven to 375° F. Bake for 40 minutes, top should be a soft golden brown.
  10. Butter the top and let cool before slicing.
Best Beef Stroganoff
Ingredients
Steps
  1. Heat oil in a large skillet over medium-high heat. Season steak with salt and pepper. Cook, in 2 batches, without turning, until golden brown on one side and mostly cooked through. Transfer to a plate.
  2. Add butter and onion to skillet. Season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 1 to 2 minutes. Add mushrooms and cook, stirring occasionally, until vegetables are tender, 3 to 4 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in stock and vermouth. Cook, stirring occasionally, until thickened, 6 to 8 minutes.
  3. Remove from heat and stir in sour cream, mustard, Worcestershire, and beef. Season with salt and pepper. Serve over noodles sprinkled with parsley.
Spicy Smoked Chex Mix
Servings: 14
Ingredients
Steps
  1. Preheat your smoker to 180-F. I use a Traeger pellet grill/smoker for this Smoked Chex Mix recipe, but any smoker will do nicely.
  2. Measure all the dry ingredients and add them to a large foil pan.
  3. Melt the butter and mix it with the Worcestershire sauce, garlic powder, chipotle powder, onion powder, and smoked paprika.
  4. Drizzle the butter and spice mixture over the cereal, pretzels, nuts, and crackers. Then, mix well to distribute the sauce.
  5. Smoke the mixture at 180-F for 30 minutes to get a good bit of smoke flavor, then turn the temperature up to 225-F.
  6. Smoke the party mix for 60-90 minutes, stirring every 20 minutes or so.
  7. Cool and serve!
Notes
Easy Homemade Ketchup
Ingredients
Steps
  1. In a saucepan, stir together all of the ingredients until combined and bring everything to a simmer.
  2. Allow the ketchup to simmer, while stirring often, for about 5-10 minutes until the sugar has dissolved and everything is well combined.
  3. If the ketchup is too thick, you can add more water 1 tablespoon at a time until it reaches your desired consistency. I like using ¼ cup + 2 tablespoons of water total for my ketchup.
  4. Taste and adjust the seasonings as desired, adding more sugar for sweetness, vinegar for tartness or salt for saltiness.
  5. Turn off the heat and allow the ketchup to cool completely before transferring it to an airtight jar or container.
Notes
Easy 15-Minute Sweet and Sour Chicken
Servings: 4
Ingredients
Steps
    MAKE THE SAUCE:
  1. To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.
  2. To a small bowl, add the water, cornstarch, and stir to combine.
  3. Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently.
    4. MAKE THE CHICKEN:
  4. To a large ziptop bag, add the chicken, cornstarch, salt and pepper to taste, seal, and shake to coat chicken evenly.
  5. To a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.
  6. After chicken has cooked though, reduce heat to low, add the sauce, stir to coat evenly, and allow it to simmer for a minute or two.
  7. Optionally garnish with green onions, sesame seeds, and serve immediately.
Notes
How to Make Black Seed Oil
Ingredients
Steps
  1. Add the powdered seeds to coconut or olive oil on low heat. Do not overheat the mixture.
  2. Place the mixture in a glass jar and expose it to sunlight for 5-6 consecutive days. Cover the jar but do not strain the mixture.
  3. In the evening, bring the jar indoors and store it in a cool, dark place.
  4. After 5-6 days, the oil is ready to use. Store it in glass bottles or jars; it can keep for up to a year.
  5. This method is a traditional way to make black seed oil at home and can be found in various sources, including a recipe on Cookpad. 6
  6. Alternatively, you can purchase cold-pressed black seed oil from reputable brands like Amazing Herbs, which uses high-quality Turkish Nigella sativa seeds and unique screw-type presses to extract the oil. 1
2 Ingredient Onion Ring Chips (Low Carb)
Servings: 4
Ingredients
Steps
  1. Preheat oven to 400℉. Line an 12×17 inch rimmed baking sheet with parchment paper.
  2. Sprinkle the baking sheet with the cheese so that there is a thin even layer of cheese. Next, line up the onion ring slices so that they are not overlapping but right next to one another. Brush tops of onion rings with olive oil. Then season the tops with salt, garlic powder and paprika. Bake for 18 minutes or until golden brown. Allow to cool for 5-10 minutes and then break apart to serve.
Notes
A Sweet and Chewy Snack
Ingredients
Steps
  1. Preheat your oven to 200°F.
  2. Wash and dry the strawberries thoroughly.
  3. Slice them evenly—cutting them horizontally rather than vertically helps them dry more evenly.
  4. Arrange the slices on a baking sheet, ensuring they don’t overlap.
  5. Bake for about 3 hours, checking occasionally. If they need more time to reach a chewy consistency, continue baking at a low temperature.
  6. Once done, remove from the oven and let them air dry on the counter for an hour.
  7. Store in an airtight container in the refrigerator.
  8. Tips for the Best Oven-Dried Strawberries
  9. Avoid Oil: The strawberries won’t stick, so no need for added fats.
  10. Skip the Salt & Pepper: Some recipes suggest seasoning, but their natural sweetness is enough.
  11. Even Slices Work Best: Cutting the berries into thin, even slices ensures they dry uniformly.
  12. Slow and Steady: Baking at a low temperature (200°F) prevents burning and allows the sugars to concentrate for the best flavor.
    13. How to Enjoy Oven-Dried Strawberries:
  13. Eat them as a snack straight from the fridge.
  14. Mix them into granola or oatmeal for a fruity twist.
  15. Use them as a topping for yogurt or ice cream.
  16. Blend into smoothies for an intense strawberry flavor.
  17. Pair with Nutella or chocolate for a decadent treat.
    18. How to Store Dried Strawberries:
  18. Keep your oven-dried strawberries in an airtight container in the refrigerator for the best freshness. If you prefer to store them long-term, freezing them is a great option.
  19. Frequently Asked Questions
  20. Can I use frozen strawberries instead of fresh ones?
    21. Yes, but make sure to thaw and pat them dry before slicing. Frozen strawberries contain more moisture, so they may take longer to dry in the oven.
  21. How do I know when they’re done?
    22. The strawberries should be chewy and slightly leathery but not sticky or wet. If they’re still too soft, let them bake longer and check every 15-20 minutes.
  22. Can I speed up the drying process by increasing the temperature?
    23. No, a higher temperature can cause the strawberries to burn or caramelize too quickly. Keeping the oven at 200°F ensures even drying and the best texture.
  23. How long do oven-dried strawberries last?
    24. They can last up to a week in the refrigerator when stored in an airtight container. For longer storage, freeze them for up to 3 months.
  24. Can I use a dehydrator instead of an oven?
    25. Yes! A dehydrator set at 135°F will take about 6-8 hours to dry strawberries properly.
  25. Why do my strawberries feel sticky after drying?
    26. This can happen if they aren’t fully dried. Leave them out at room temperature for an extra hour, or return them to the oven for a little longer.
  26. Do I need to flip the strawberries while baking?
    27. No, as long as they are sliced evenly and spaced out, they will dry uniformly without needing to be flipped.
  27. Can I season them with sugar or cinnamon?
    28. You can, but it’s not necessary. The natural sugars in strawberries concentrate during drying, making them naturally sweet.
  28. What’s the best way to rehydrate dried strawberries?
    29. Soak them in warm water for about 10-15 minutes or add them to oatmeal, yogurt, or baked goods where they can absorb moisture naturally.
  29. Can I use this method for other fruits?
    30. Yes! This technique works well for apples, bananas, mangoes, and peaches—just adjust the drying time based on the fruit’s water content.
    These homemade dried strawberries are a game-changer—simple to make, naturally delicious, and endlessly versatile. Try them once, and they’ll become your new favorite snack!
Crispy Fried Mashed Potato Balls
Servings: 10 potato balls
Ingredients
Steps
  1. Peel and cube the potatoes. Boil them in water, completely submerged, until they are just tender (they should not be mushy)
  2. Drain the potatoes once they are boiled. Transfer to a bowl and mash with a fork or potato masher
  3. Add all the other ingredients: cheddar cheese, cream cheese, salt, pepper, chili flakes, garlic powder, chopped parsley and flour, and mix to combine
  4. The mixture should be soft and slightly sticky but firm enough that it can be handled and turned into balls. You can adjust the amount of flour but don't add too much more. If the potatoes still feel too sticky, refrigerate the mixture for 30 minutes
  5. Using a 2" cookie scoop, scoop up the potato mixture. Place it in your palm and gently press a mozzarella cube in the middle. Form it into a ball, trying your best to keep the cheese in the center and an even thickness of potato all around. Scrape your hands between each ball, and continue until all potatoes are done. You should have 10 balls in total
  6. Place the balls on a sheet with parchment paper, and place in the freezer for 30 minutes
  7. In a separate bowl, add the crushed crackers, parmesan and chili flakes, and mix until combined
  8. Break the eggs and whisk them thoroughly in another bowl
  9. Once the potato balls are out of the freezer, start coating them. Dunk each ball into the egg, followed by the crackers, followed by the egg and the crackers again, so they are double coated. Make sure to get all sides thoroughly coated with each turn and press the crumbs in gently. Place the balls back on the tray as your assemble, and transfer to the fridge while you heat up the oil
  10. In a heavy bottomed skillet, heat 2" of vegetable oil until it is hot (about 330F, should not be too hot)
  11. Fry the potato balls in 2-3 batches for about 6-8 minutes each until they are deep golden and crispy. You want to gently flip the balls over every minute or so, so that all sides are cooking evenly. This will prevent the balls from bursting open
  12. Dab off any excess oil from the balls with a paper towel
  13. Serve while still hot with any sauce of your liking!
Notes
Diy Tallow Shampoo Bar (That Actually Works!)
Servings: 8 BARS
Ingredients
Steps
  1. Measure out all 4 of your oils and place in a medium saucepan.
  2. Melt olive oil, coconut oil, tallow, and castor oil over med-low heat until melted.
  3. While the oils are melting, measure out water in a food grade plastic bucket or stainless-steel bowl (avoid glass because the heat produced in the lye reaction could cause cracks in the glass).
  4. Measure out lye.
  5. Once the oils are melted, allow to cool to 100°F. We like to put the saucepan in the fridge to speed this up.
  6. While the oils are cooling mix lye solution. We always do this outside while wearing protective goggles and gloves. Slowly pour the lye into the water (never the water into the lye). Stir continuously with a stainless-steel spoon (not wooden).
  7. After the water/lye solution is gently but completely mixed, set aside for 10 minutes to cool.
  8. Slowly pour the lye solution into the oils and blend with an immersion blender until a vanilla pudding consistency is formed. Don’t over blend.
  9. Add in essential oils and briefly mix in.
  10. Pour into soap mold. You can cover with wax paper and flat object on top if desired overnight.
  11. 24 hours later, remove soap from the mold and slice into 8 bars. We do this by cutting in half, then cutting the halves into quarters, and finally into eighths. Set on a cookie rack with a towel over it for 4 weeks before using. This will allow the soap to harden and be firm enough to use.
Notes
Homemade Dishwasher Detergent Tablets
Ingredients
Steps
  1. Add 1 cup of baking soda, 1 cup of washing soda, and 1 cup of kosher salt to your bowl. Stir well so the ingredients are combined. It’s a good idea to use your hands to break up any chunks.
  2. Add ¾ cup of lemon juice. The mixture will fizz at this point, which is normal and expected. If you have little helpers working with you, this is also a fun experiment!
  3. Stir until all of the dry ingredients are saturated with the lemon juice.
  4. When the fizzing stops, use a spoon to pack the mixture into the ice cube trays. I use about 1 tablespoon per hole.
  5. Tamp down so there are no air holes. This is an important step! If you skip it, the tabs will be crumbly.
  6. Leave the tabs out on your counter, still in the ice cube trays, until they are completely dry. This should take about 12 hours.
  7. After the homemade dishwasher tabs are dry, pop them out of the ice cube trays and store in an airtight container.
Sugar Free Low Carb Keto Lemon Cottage Cheese Fluff
Servings: 5 @ 1/2 cup
Ingredients
Steps
  1. Place the cottage cheese in a blender or food processor to remove clumps. Set aside.
  2. Pour lemon juice into a small saucepan and heat over low heat on the stove or place in a microwavable bowl and heat 1-2 minutes until boiling. Slowly whisk in gelatin a little at a time while continuing to whisk until it is completely dissolved and there are no lumps. Set aside to cool.
  3. Pour the heavy cream into a separate bowl and use an electric mixer to whip until stiff peaks. Add sweetener and vanilla extract if using.
  4. Add the smooth cottage cheese to the whipped cream and blend together until incorporated. Have the mixer on low speed and slowly drizzle in the cooled lemon juice gelatin mixture.
  5. Add optional zest if using and spoon a 1/2 cup of the fluff into dessert cups or use a piping bag if desired.
  6. Storage: Airtight container or covered in the fridge for up to 3 days.
Notes
Sugar Free Low Carb Keto Lemon Cottage Cheese Fluff
Servings: 5 @ 1/2 cup
Ingredients
Steps
  1. Place the cottage cheese in a blender or food processor to remove clumps. Set aside.
  2. Pour lemon juice into a small saucepan and heat over low heat on the stove or place in a microwavable bowl and heat 1-2 minutes until boiling. Slowly whisk in gelatin a little at a time while continuing to whisk until it is completely dissolved and there are no lumps. Set aside to cool.
  3. Pour the heavy cream into a separate bowl and use an electric mixer to whip until stiff peaks. Add sweetener and vanilla extract if using.
  4. Add the smooth cottage cheese to the whipped cream and blend together until incorporated. Have the mixer on low speed and slowly drizzle in the cooled lemon juice gelatin mixture.
  5. Add optional zest if using and spoon a 1/2 cup of the fluff into dessert cups or use a piping bag if desired.
  6. Storage: Airtight container or covered in the fridge for up to 3 days.
Notes
(2) I Perfected My Keto Chocolate Chip Cookie
Ingredients
Steps
  1. 4️⃣ 02:33 - Using a 1 inch cookie scoop or tablespoon, scoop out a ball of cookie dough and place on the parchment line baking sheet. Flatten the ball down by pressing on the dough with a spatula or the back of a spoon. Space cookie dough about 1 inch apart. Bake at 350 degrees for 8 to 10 minutes
    2. 5️⃣ 02:57 - Remove cookies from the oven and continue to let sit on the baking sheet for 2-4 minutes. Cookies will continue to harden and bake as they cool. Once cool enough to handle, transfer to a wire rack to cool further.
  2. MACROS (per cookie)
Grandma's Beef and Noodles
Servings: 6 TO 8
Ingredients
Steps
  1. Brown the beef. Add the beef to a large mixing bowl and season generously with salt and pepper. Add the flour and toss until evenly combined. Heat 1 tablespoon of the oil in a large stockpot over medium-high heat. Add half of the beef and cook, turning occasionally, until browned on all sides. Transfer the beef to a clean plate. Repeat the process with an additional 1 tablespoon oil and the remaining beef, then transfer the beef to a clean plate.
  2. Sauté the veggies. Add the remaining oil and onion to the stockpot. Sauté for 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1 minute, stirring occasionally. Add 6 cups of the beef stock, the cooked beef, thyme and bay leaf and stir to combine.
  3. Simmer. Continue cooking until the broth reaches a low simmer. Reduce heat to low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 2.5 hours or until the beef shreds easily with a fork.
  4. Shred the beef. Carefully transfer the beef to a clean plate and use two forks to shred it into bite-sized pieces. Remove and discard the bay leaf and thyme sprigs.
  5. Cook the noodles. Add the remaining 2 cups of beef stock to the pot and increase heat to high. Once the stock begins to boil, add the egg noodles and cook, stirring occasionally, until al dente.
  6. Season. Remove the pan from the heat and stir the shredded beef back in. Taste and season with additional salt and pepper if needed.
  7. Serve. Serve immediately, garnished with a few extra twists of black pepper, and enjoy!
Notes
Sourdough Bread Recipe with Baking Soda
Servings: 16
Ingredients
Steps
  1. Preheat the oven to 400°F (204°C). Lightly grease a baking sheet or line it with parchment paper.
  2. In a medium-sized mixing bowl, whisk together the flours, Harvest Grains Blend, baking soda, and salt.
  3. In a separate bowl, whisk together the starter, butter, honey, and milk. Pour this mixture into the dry ingredients and stir to combine. The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of milk.
  4. Knead the dough a couple of times to make sure it's holding together, divide it in half, and shape each half into a ball. Flatten the balls slightly, and place them on the prepared baking sheet. Use a sharp knife to cut a 1/2"-deep cross, extending all the way to the edges, atop each loaf.
  5. Bake the loaves for 30 to 40 minutes, until they're golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove the loaves from the oven, and brush their tops with melted butter.
  6. Safety Notes : Ensure the oven is preheated to the correct temperature to prevent undercooking or burning the bread.
  7. Substitutions : You can substitute the King Arthur flour with any all-purpose flour and use any seeds and grains of your choice for the Harvest Grains Blend.
  8. Storage : Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread for up to 1 month.
    9. Pro Tips :
  9. Use a ripe sourdough starter for the best flavor.
  10. Ensure the dough is not too dry or too wet; adjust the milk as needed.
  11. Brushing the tops with melted butter after baking adds a delicious flavor and helps keep the bread moist.
How to Make Date Paste (Healthy Sugar Substitute)
Servings: Course: Dessert, Drinks, Snack Cuisine: gluten-free, healthy, Oil-free, vegan, vegetarian Diet: Gluten Free, Low Lactose, Vegan, Vegetarian Servings:
Ingredients
Steps
  1. Add dates to a bowl. Cover with hot water and soak for 10 minutes.
  2. Place dates AND soaking water in high speed blender. (NOTE: If your blender's instructions say not to blend hot liquids, wait until hot water has cooled before transferring contents.)
  3. Blend for about one minute (turn power to high as soon as possible - dates will break down faster and get less stuck in blender). Scrape down sides of jug as needed.
  4. Stop blending when you have a smooth paste. Pour into glass jar and refrigerate until needed.
    5. Tried this recipe?:
  5. Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!
Notes
Lemon Curd Chia Pudding
Servings: 4 COURSE: BREAKFAST
Ingredients
Steps
  1. Blend the lemon zest, juice, coconut milk, water, sweetener, salt and turmeric until well combined. Add chia seeds and pulse once or twice to distribute the chia seeds well.
  2. Taste and adjust sweet and tang. Add more lemon juice or zest to taste and mix/blend in.
  3. Pour the mixture into glasses. Chill overnight in the refrigerator. Stir once after an hour or so to distribute the chia seeds if needed.
  4. Garnish with whipped coconut cream and lemon zest and serve.
Notes
How to Make the Perfect Russian Buttercream
Ingredients
Steps
  1. Ensure the butter is completely at room temperature before starting.
  2. Place the butter in a stand mixer with the whisk attachment. Whip on high speed for 5 minutes, occasionally scraping down the sides of the bowl.
  3. Reduce the mixer speed to medium. Add 1/3 of the condensed milk, whipping until fully blended. Repeat this step until all the condensed milk is incorporated.
  4. Add vanilla and salt, then whip on high speed for 1 minute to finish.
Notes
Sandwich Spread
Ingredients
Steps
  1. Put the mayonnaise, salad cream and mustard into a medium mixing bowl, along with 2 teaspoons of vinegar from the jar of gherkins or pickles and mix well.
  2. Prepare the vegetable by peeling, cutting into thin batons and then dicing finely.They need to be small, but not so fine they don’t have any texture.
  3. Add the diced vegetables to the mayonnaise mixture, season with pepper and salt and mix well.
  4. Store in a jar in the fridge and use within 3 days.
Notes
Red Beans and Rice
Servings: 6 to 8
Ingredients
Steps
  1. Preheat the grill to about 350 degrees F. and place the ham steak over the direct heat side. Grill for about 3 to 4 minutes per side, until grill marks appear. Set aside to cool, and cut into bite-sized pieces.
  2. In a stockpot, add the beans and cover with about 2 inches of water. Bring the beans to a boil, stirring occasionally. Note: for a faster cook time you can soak the beans for 45 minutes up to overnight for higher elevations.
  3. In a medium cast iron skillet, over medium heat, add the butter and melt. Stir in the onion, celery, bell pepper. Cook for about 5 minutes or until the onions begin to get tender. Stir in the garlic and cook for another 5 minutes or until the onions and peppers are tender.
  4. Stir the onion mixture into the beans. Stir in the bay leaves, thyme, parsley and black pepper. Season with Kent’s Original, Mesquite Seasonings or salt and pepper, to taste.
  5. Stir in the pieces of ham. Reduce the heat to a low boil, cover and cook for about 1 to 2 hours, stirring occasionally, or until the beans are tender. Cooking times will vary depending on your elevation and if the beans were soaked.
  6. Be sure to keep beans covered with water as they cook. Add hot water as needed.
  7. Cook the rice as directed on the package. For a better flavor, we substitute the water and boil in chicken broth.
  8. Remove the bay leaves from the beans and serve over warm rice.
Notes
(1) That's Some Fine Eatin’
Ingredients
Steps
  1. Preheat oven to 425 degrees. Mix dry ingredients. Add in lard, like you are making biscuits.  Add milk, mix until all dry ingredients are moist and pourable. Pour in cast iron pan or glass baking dish, cook for 20-30 min or until top is golden brown.  Let cool and enjoy anytime of day!
Easy Russian Dressing
Servings: 6
Ingredients
Steps
  1. In a small bowl, combine the onion, mayonnaise, ketchup, horseradish, Worcestershire sauce, paprika, and salt.
  2. Refrigerate until ready to use.
Mexican Lasagna Recipe with Tortillas
Ingredients
Steps
  1. Preheat oven to 375°F. Spray a 9×13 baking dish with cooking spray. Set aside.
  2. In a large skillet on medium-high heat, add the lean ground beef, diced yellow onion, salt, and black pepper. Cook, and brown the ground beef until no pink remains. Drain any excess fat from the skillet.
  3. Add taco seasoning, water, green chilis, and seasoned black beans to the skillet of cooked ground beef. Stir to coat all the beef in the taco seasoning. Turn the heat down to medium and allow the meat mixture to cook for an additional 2-3 minutes or until most of the moisture has evaporated. Remove from heat.
  4. Place 2 flour tortillas into the bottom of the sprayed 9×13 baking dish. The tortillas will overlap slightly in the center.
  5. Spread ⅓ of the meat mixture evenly over the flour tortillas. Top with ½ cup salsa spread over the meat mixture. Sprinkle ½ cup of the shredded cheddar cheese and ½ cup of the Monterey jack cheese evenly over the meat and salsa.
  6. Place 4 flour tortillas (2 on top of each other) as the next layer in the baking dish, followed by another ⅓ of the meat mixture, ½ cup salsa, ½ cup shredded cheddar cheese, and ½ cup shredded Monterey jack cheese.
  7. Add the last layer of 4 flour tortillas (2 on top of each other), the final ⅓ of the meat mixture, ½ cup salsa, and the remaining shredded cheddar and Monterey jack cheese.
  8. Bake the Mexican lasagna in the center rack of the oven for 30-35 minutes or until the cheese is melted, bubbly, and lightly browned.
  9. Allow the Mexican lasagna to cool on the counter for 15 minutes before garnishing it with chopped cilantro. You can add an optional garnish to individual servings of a dollop of sour cream and a sprinkle of diced tomatoes.
Notes
Dandelion & Honey Marshmallows (No Corn Syrup!)
Ingredients
Steps
  1. Pour 1/2 cup of dandelion tea into a stand mixer bowl and sprinkle gelatin over the top—let it bloom for about 10 minutes .
  2. In the meantime, combine honey, salt, and the remaining 1/2 cup of dandelion tea in a saucepan and cook over high heat until it reaches 240°F or soft ball stage .
  3. Once the honey syrup is ready, turn the mixer on low to break up the gelatin .
  4. Slowly pour the hot syrup into the mixer while it’s running on low to blend it with the gelatin .
  5. Gradually increase the mixer speed and beat on high for 6–10 minutes until stiff peaks form and the mixture turns pale and fluffy .
  6. Grease a 9x9 baking pan and dust it with powdered sugar or arrowroot. Use a greased spatula to spread the marshmallow mixture evenly .
  7. Let it set for 4–6 hours or overnight, then flip the pan, cut into squares, and dust each side with more powdered sugar or arrowroot .
    8. Light, fluffy, and naturally sweetened with honey—these marshmallows are a dreamy herbal treat!
How to Make Enchilada Sauce
Servings: Recipe as written below yields about 2 cups (16 ounces) sauce
Ingredients
Steps
  1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
  2. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
  3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
  5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!
Notes
How to Make Enchilada Sauce
Ingredients
Creamy Garlic Skillet Chicken with Spinach
Ingredients
Steps
  1. Sprinkle 1 pound of chicken cutlets with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.
  2. Add 3 cloves garlic to the pan and cook, stirring, for 30 seconds. Increase heat to medium-high and add 1/2 cup wine. Cook until slightly reduced, about 1 minute. Return heat to medium and stir in 2 cups spinach, 1/2 cup cream and the remaining 1/4 teaspoon each salt and pepper. Simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce.
P.F. Chang's Chicken Fried Rice
Servings: Chang's, Rice Yield: 4 Servings
Ingredients
Steps
  1. In a small bowl, add egg and 1 teaspoon oil. Whisk to combine. Set aside.
  2. Pour oil into a large wok or skillet. Place over medium heat.
  3. When oil is hot and shimmering, add seasoned chicken. Stir fry until cooked through. Remove to a plate.
  4. Heat remaining teaspoon oil in the wok.
  5. When oil is hot and shimmering, add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes.
  6. Add garlic. Cook for 30 more seconds.
  7. Push vegetables to the side of the wok.
  8. Add egg into the center and scramble.
  9. Add cooked chicken, cooked rice and soy sauce to skillet or wok. Toss well to combine.
  10. Serve hot.
Better Than Takeout Chicken Fried Rice
Servings: 4
Ingredients
Steps
  1. Whisk the water, dark soy, soy, chicken better than bouillon, oyster sauce, sugar, and mirin together in a small bowl, and set aside.
  2. In a medium-sized bowl, stir together the chicken pieces, salt, and pepper.
  3. Place a wok or large skillet over medium-high heat. Once hot, add 1 tablespoon of oil.
  4. Add the chicken and the white part of the green onion, and cook until the chicken is cooked through and lightly browned, stirring occasionally, 8-10 minutes.
  5. Add the garlic and cook, stirring constantly, until fragrant, 1 minute. Place on a plate.
  6. Add another 1 tablespoon of oil, and add the beaten egg. Cook until just set, 1-2 minutes, and place on the plate with the chicken.
  7. Add another 1 tablespoon of oil along with the rice, bean sprouts, and carrots. Stir to combine.
  8. Add the cooked chicken and egg. Stir to combine, chopping up the egg into smaller pieces.
  9. Finally, stream in the sauce and mix well. Continue to cook until everything is hot.
  10. Stir in the green part of the onion and serve.
Notes
The Best Homemade Honey Mustard Recipe!
Servings: 1 CUP SAUCE
Ingredients
Steps
  1. Combine all ingredients together and serve!
  2. Store in an airtight container, in the fridge, for up to 2 weeks.
How to Make Clove Oil
Steps
    To make clove oil, you can follow these steps:
  1. Wash a glass bottle and a funnel in boiling water for 10 minutes, then dry them.
  2. Toast about half a tablespoon of cloves in a sauté pan over medium heat for every cup of oil you want to infuse .
  3. Pour the toasted cloves into a mortar and lightly tap them with a pestle to crack them.
  4. Place the cracked cloves in the bottle and cover them with high-quality extra-virgin olive oil or another carrier oil.
  5. Seal the bottle and store it in a cool, dry place out of direct sunlight.
  6. Shake the bottle every couple of days.
  7. Infuse the oil for two weeks, then taste it. If you want a stronger flavor, let the cloves steep for a few more weeks.
  8. Strain the oil through a sieve lined with cheesecloth and into an airtight sterilized serving bottle or container.
  9. Store the clove oil in the refrigerator and use it within one month. 15
  10. Alternatively, you can also use a coffee grinder to grind the cloves and place them in a tea bag made from a coffee filter. Then, submerge the tea bag in a carrier oil like olive oil and let it sit for a week before straining. 5
Naturally Gluten-Free, Low in Carbs, and Made with Wholesome Ingredients—Perfect for a Healthy Snack or Treat!
Servings: Nutrition Info (per cookie, makes 10–12):
Ingredients
Steps
  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the Greek yogurt, egg, maple syrup, and vanilla extract until smooth.
  3. Add Dry Ingredients: Stir in the coconut flour, baking soda, and salt. Let the batter sit for a few minutes—coconut flour absorbs moisture and will thicken the dough.
  4. Optional Add-ins: Fold in chocolate chips or shredded coconut if desired.
  5. Scoop & Flatten: Scoop small balls of dough onto the baking sheet and flatten gently with your fingers or the back of a spoon.
  6. Bake: Bake for 10–12 minutes, or until the edges are slightly golden. Let cool on the baking sheet before removing.
Foodzizzles
Ingredients
Recipe Below!
Hawaiian Rolls
Ingredients
Steps
  1. A large mixing bowl, whisk together the warm milk, melted butter, instant yeast, and sugar. Whisk in the egg and pineapple juice. Then mix in the flour and salt until a shaggy dough forms. Transfer to a clean surface and knead until smooth. Transfer back to the mixing bowl and cover with a towel. Place somewhere warm to rise for 1-2 hours, or until doubled in size.
  2. Then, divide the dough out equally into 12 pieces. Flatten the pieces and then roll into balls. Place in a buttered 9 x 9 baking dish and place on top of the stove while your oven preheats to 350F for at least 30 minutes.
  3. Then, brush with egg wash (1 egg + 1 tbsp water, whisked together) and transfer to the oven to bake for 20 minutes, or until golden brown on top.
  4. Enjoy fresh out of the oven!See less
Big Mac Tacos Recipe
Ingredients
Steps
  1. In a bowl, combine the mayonnaise, ketchup, Dijon mustard, diced yellow onion, salt, chopped relish, white vinegar, garlic powder, black pepper, and smoked paprika.
    2. Mix the ingredients together until well combined. Refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
  2. Prepare the Ground Beef
    3. Heat a skillet over high heat and add a small amount of oil. Place 2-3 tablespoons of ground beef in the center of each tortilla.
    Gently press down the ground beef onto the tortillas to create an even layer.
    Sprinkle a pinch of salt on top of the ground beef.
    Place the meat side down in the hot skillet and immediately lower the heat to medium-low .Cook for 4-5 minutes or until the ground beef is cooked through.
    If your skillet is large enough, cook two tacos at a time. Flip the tacos and cook the other side until crispy and golden.
    Assemble the Tacos
    Top each taco with a slice of cheddar cheese, chopped lettuce, and pickles. Drizzle the Big Mac Sauce over the top of each taco.
    Serve and Enjoy
    Serve the Big Mac Tacos immediately and enjoy!
This Viral Crustless Pizza Is Taking over the World!
Ingredients
Cocina_Facil_Parati
Ingredients
Steps
  1. Boil the potatoes and divide them into 2. Then, as in the video, put olive oil, cheese on top, then put the potatoes on top and mash them with a flat-bottomed glass. Add olive oil and  cheese on top and put in a preheated oven at 200
    2. We crush it with the help of. We add  olive oil and  cheese on it and bake it in a preheated oven at 200 degrees for about 20 minutes until it turns golden brown. Bon appetit
A Sweet and Tangy Springtime Spread
Rhubarb Butter
Ingredients
Steps
  1. Puree the apple and rhubarb in a food processor or blender until smooth.
  2. Pour the mixture into a pot and stir in the honey, vanilla extract, and cinnamon.
  3. Bring the mixture to a boil, stirring occasionally.
  4. Reduce the heat to a simmer and continue stirring every few minutes.
  5. Let it cook for about 15–20 minutes, or until the mixture thickens to your desired consistency.
  6. Pour into a clean jar and let it cool completely (follow canning instructions if preserving).
  7. Store in the refrigerator and enjoy as a spread or topping.
Notes
Low Carb Cabbage Bread Sandwich?!?
Ingredients
Shio Karaage (Japanese Salt Fried Chicken)
Servings: 2
Ingredients
Steps
  1. Whisk the garlic, sake, salt, and black pepper together in a medium bowl until the salt is fully dissolved.
  2. Trim any excess fat or tough connective tissue of the chicken.
  3. Look for natural partitions in the meat with the skin-side down and follow them with a sharp knife to slice the chicken into 1.5-inch strips (4cm).
  4. Next, you want to cut the strips into pieces of chicken that are roughly the volume of a golf ball. This will mean that thinner areas will need to be cut longer while thicker areas should be shorter.
  5. Add the cut chicken to the marinade and stir to coat each piece evenly. Cover and refrigerate for at least 1 hour or preferably overnight.
  6. When you're ready to fry your chicken karaage, add 1-2 inches of oil to a heavy pot with high sides and preheat to 340°F (170°C). Prepare a cooling rack by lining it with a few paper towels.
  7. Put the potato starch in a bowl, and then roll each piece of chicken in the starch to coat it in an even layer. Next, use your fingers to squeeze the chicken into a ball and lower each piece into the preheated oil. I recommend frying the Karaage in two batches.
  8. Once the coating on the chicken has set, flip the pieces over to cook them evenly.
  9. How long the chicken takes to cook will depend on how large the pieces are, but they should take about 5 minutes to cook through. They should read an internal temperature of 160°F (71°C) when they're cooked. Transfer the chicken as they cook to the prepared rack to drain.
  10. Serve the Shio Karaage immediately with a few wedges of lemon.
Homemade Chocolate Syrup (Without Refined Sugars)
Servings: 2 cups
Ingredients
Steps
  1. Dissolve the Sweetener: In a medium saucepan, combine the water and your choice of maple syrup or honey. Gently heat over medium, stirring occasionally, until fully dissolved.
  2. Whisk in Cocoa and Salt: Add the cocoa powder and salt, and whisk thoroughly. Keep cooking over medium heat, stirring often, until the mixture thickens slightly (about 5–7 minutes). Don’t let it boil—gentle heat is key!
  3. Finish with Vanilla: Remove the pan from heat and stir in the vanilla extract. It will smell amazing  at this point, resist the urge to dive in with a spoon (okay, maybe just one taste).
  4. Cool and Store: Let it cool to room temperature; it will thicken more as it cools. Pour into a clean jar or bottle and refrigerate. It’ll keep for 2–3 months, if it lasts that long!
    5. Serving Ideas:
  5. Stir into hot or cold milk for homemade chocolate milk
  6. Drizzle over pancakes, waffles, or crepes
  7. Pour it over ice cream or brownies
  8. Add a spoonful to coffee for a quick mocha
  9. Use as a dip for fruit like strawberries or bananas
  10. For a deeper flavor, try using dark cocoa powder.
  11. Want it thicker (more like fudge sauce)? Let it simmer a bit longer or reduce the water slightly.
  12. Vegan? Just use maple syrup instead of honey!
Fast Pho Bo (Beef Pho)
Servings: 2
Ingredients
Steps
  1. Prepare the noodles by soaking them in room temperature water for 20-30 minutes.
  2. If you have a disposable tea bag or sachet, place the whole coriander (if using), cloves, star anise and cinnamon stick in one.
  3. In a medium pot on high heat, add beef broth, onion, ginger, sugar, ground coriander (if using), 1 tablespoon fish sauce, salt and spice bag.
  4. Bring the soup to a boil and turn the heat down to low and simmer for 20 minutes.
  5. In a large pot, bring half a pot of water to boil. When read to eat, place one serving of the noodles in a sieve and plunge into the boiling water to blanche for about 5-10 seconds. Immediately drain and place in a serving bowl. Repeat with the second serving.
  6. Garnish the noodles with the meat slices, onion, green onion, cilantro and bean sprouts.
  7. Adjust the flavour of the soup by adding more fish sauce and/or salt. Turn the heat back up and bring it to a rolling boil. If you are using the meatballs, they can be cooked in the soup.
  8. Ladle over the serving bowl of noodles with hot soup. The soup has to be hot enough to cook the meat slices.
  9. Serve with Thai basil, chili peppers, lime, hoisin sauce and Sriracha sauce.
Grandma's Soy Sauce Chicken and Broccolini
Ingredients
Steps
  1. In a medium mixing bowl, combine chicken and marinade ingredients. Let marinate for at least 30 minutes or up to overnight, covered in the fridge.
  2. In a small bowl, combine sauce ingredients and set aside.
  3. In another small bowl, dissolve 2 teaspoons cornstarch in 1 tablespoon cool water to make a slurry. Set aside.
  4. In a wok or large frying pan on medium high heat, add 1 tablespoon vegetable or canola oil, add the chicken and let it brown on one side before flipping over and stir fry until chicken is cooked through, 3-5 minutes. Transfer the chicken into a clean bowl and set aside.
  5. Add broccolini. Pour sauce over top and cover. Let cook for 3-5 minutes until fork tender.
  6. Stir the slurry into the sauce. Add the cooked chicken along with the drippings and cook until the sauce starts to simmer and thicken, and chicken is heated through, about another 1-2 minutes. Turn off the heat. Drizzle with sesame oil and stir.
Hong Kong Borscht
Servings: 6
Ingredients
Steps
  1. Season meat with 1½ teaspoon kosher salt.
    2. Electric Pressure Cooker:
  2. Using an electric pressure cooker, press Sauté, adjust it to high. Once the pot is hot, heat oil. Add ginger and cook for a minute. In small batches, brown the meat on each side without overcrowding. Remove the meat and place in a bowl.
  3. Add onion, celery, and carrots and sauté for 3 minutes. Add garlic, cook for another 30 seconds until fragrant. Pour in 1 cup of water to deglaze, scraping up any brown bits from the bottom of the pot. Cancel Sauté.
  4. Add the beef and all the drippings back into the pot. Add bay leaf, salt, paprika, black pepper and tomato paste, tomatoes and potatoes and enough water, about 4-5 cups to just cover the ingredients then place the cabbage on top. Do not stir.
  5. Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 30 minutes.
  6. Once the pressure cooking is done, natural pressure release for at least 15 minutes and then quick release the remaining pressure.
  7. Serve in individual bowls with a buttered dinner roll.
    8. Stovetop:
  8. In a dutch oven, on medium heat, add vegetable oil. Add ginger and cook for a minute. In small batches, brown the meat on each side without overcrowding. Remove the meat and place in a bowl.
  9. Add onion and celery, and sauté for 3 minutes. Add garlic, cook for another 30 seconds until fragrant. Pour in 1 cup of water to deglaze, scraping up any brown bits from the bottom of the pot.
  10. Add the beef and all the drippings back into the pot. Add the bay leaf, salt, paprika, black pepper, tomato paste and 6 cups water. Bring it to a boil.
  11. Turn the heat to low, cover and simmer for 1½ hours or until the beef is fork-tender.
  12. Add carrots, potatoes, tomatoes, cabbage and 1-2 cups more water if needed. Turn the heat up to bring it up to a boil. Then turn the heat to low, cover and simmer for another 30 to 40 minutes until the potatoes and carrots are fork-tender.
  13. Serve in individual bowls with a buttered dinner roll.
Budget Friendly Mongolian Beef
Ingredients
Steps
  1. In a small bowl, combine sauce ingredients and set aside.
  2. In a wok or large frying pan on medium high heat, add 2 tablespoons cooking oil. Add the beef. Cook for one minute to sear one side. Flip and cook until the beef is evenly browned and cooked through and remove the beef to a bowl.
  3. Turn the heat down to medium, add onion. Stir fry for a minute or until the onion is softened. Add garlic, ginger and chili flakes if using, cook for 30 seconds, until fragrant. Add the sauce and let simmer for about 5 minutes. In the same bowl, dissolve cornstarch in cool water to make a slurry. Add the slurry to the sauce and cook until the sauce starts to simmer and thicken.
  4. Add the cooked beef until the beef is well covered with the sauce and heated through.
  5. Turn off the heat. Stir in green onion.
Teriyaki Chicken
Servings: 4
Ingredients
Steps
  1. In a small bowl, combine the sauce ingredients.
  2. In a medium bowl, add chicken thighs and 4 tablespoons sauce. Mix well. Let marinate for 30 minutes.
  3. Preheat oven to 425℉.
  4. Place chicken, skin side up, on a baking sheet and bake for 30 minutes.
  5. Meanwhile, in a small saucepan on medium heat, add the sauce and ¼ cup water. Bring the sauce to a simmer.
  6. In a small bowl, dissolve cornstarch in 1 tablespoon cool water to make a slurry. When the sauce is simmering, add the cornstarch slurry. Stir and cook until the sauce thickens.
  7. Baste chicken with leftover marinade or some of the sauce and bake for another 10 minutes until the skin is crisp and the sauce starts to caramelize.
  8. Remove the chicken onto a platter. Ladle the remaining sauce over the chicken and serve with rice and vegetables.
Asian Ground Beef Spaghetti
Servings: 4
Ingredients
Steps
  1. Prepare the spaghetti according to the package instructions.
  2. In a medium mixing bowl, add ground beef and marinade ingredients. Hand mix until ingredients are incorporated. Marinate for 10-15 minutes.
  3. In a small bowl, combine the sauce ingredients and set aside.
  4. Meanwhile, in a wok or large frying pan on medium high heat, add 1 tablespoon vegetable or canola oil. Add ground beef and stir fry until cooked through. Push the meat to the sides and let the liquid burn off.
  5. Add the onion and cook for 2-3 minutes. Add garlic and ginger and cook for another 30 seconds, until fragrant. Stir all the ingredients together.
  6. Push the meat mixture to the sides and add the sauce. Meanwhile, in a small bowl, dissolve cornstarch in cool water to make a slurry. Once the sauce is bubbling, stir in the slurry and cook until the sauce starts to simmer and thicken.
  7. Add the cooked spaghetti and combine well. Turn off the heat. Add the green onion and cilantro. Drizzle with sesame oil and toss.
Hainanese Whole Chicken and Rice
Servings: 6
Ingredients
Steps
  1. Fill a large stock pot halfway with water, add salt and bring to a boil. While the water is boiling, prepare the chicken. Remove excess fat and set it aside.
  2. Stuff the cavity of the chicken loosely, with green onion, ginger and garlic.
  3. Once the water reaches a rolling boil, place the chicken into the pot, breast side up. Turn the heat down to low and cover. Do not let the water simmer. It should be still. Let the chicken poach for 50-60 minutes. Place the poached chicken in a large bowl of ice water for about 10 minutes to halt the cooking. Discard the green onion, ginger and garlic. Reserve broth.
  4. Meanwhile, place the green onion, ginger and salt into a bowl. In a medium saucepan on medium high heat, heat the oil until you see a whisp of white smoke. Carefully pour it over the green onion and ginger mixture and mix well. Set aside.
  5. Turn the heat down to medium and add the chicken fat to the saucepan. Render the chicken fat until you get about 1-2 tablespoons of liquid. If you don’t have 2 tablespoons, add enough vegetable oil to reach approximately 2 tablespoons.
  6. Add the garlic and stir-fry for about 30 seconds until fragrant, then add the rice and stir-fry for about 5 minutes. Stir occasionally, making sure it doesn’t burn. Discard the pieces of chicken fat. Add 4 rice cups of the reserved chicken broth to cook the rice.*
  7. On medium high heat, bring the rice to a simmer, uncovered. Cover and turn down the heat to low. Cook until rice is tender and no water remains in the saucepan, about 18-20 minutes.
  8. Check the bottom of the rice by sticking a rubber spatula down the side of the pot to see. If the bottom of the pot is still wet or if the rice feels wet, turn off the heat and let rest for 5-10 minutes.
  9. If the bottom of the pot is dry and the rice is not quite tender, sprinkle about a tablespoon of broth evenly over the top of the rice and cook for another 5-10 minutes.
  10. Meanwhile, arrange the cucumber slices on a serving plate. Once the chicken is cool to handle, separate the meat from the bones, slice or shred the chicken and place on top of the cucumber. Sprinkle with 2-3 pinches of ground white pepper.
  11. In a small bowl, stir the soy sauce and sesame oil until well mixed. Drizzle the mixture evenly over the chicken. Garnish with cilantro leaves.
  12. Serve with rice and green onion mixture on the side.
Notes
Big Mac Smash Tacos
Servings: 5 tacos
Ingredients
Steps
  1. Prepare the Mac Sauce by adding all of the ingredients into a measuring cup or mixing bowl and stir together. Set it aside or in the fridge.
    2. Note: If you don't have/like relish you can finely dice 1 pickle and add some pickle juice into the sauce instead.
  2. Take a small pack of ground beef (or ground meat of choice) and divide it into 5 equal portions (about 1/3-1/2 cup of meat). Roll each portion into a ball and set aside.
  3. Take a small flour tortilla and one portion of the ground beef. Press the ground meat onto the tortilla making sure you press it flat and into one even and thin layer with your fingers.
  4. Add a tiny pinch of salt and pepper on top. Repeat this step for each one and set aside.
  5. Heat up a pan on the stove on medium-high heat. Add a touch of avocado oil (or use avocado oil spray) and place the tortilla meat side down.
  6. You should hear it sizzle. Let it cook for 2-3 minutes or until golden and caramelized. Flip it over, add the cheese of choice, reduce the heat to medium-low and put a lid on the pan so the cheese melts for another minute or so.
  7. Take it off the heat, top with lettuce, finely chopped onions and the Mac sauce. Enjoy!
Champagneang
Ingredients
Easy Smash Burger Tacos
Servings: 6 TACOS
Ingredients
Steps
  1. Add all burger sauce ingredients to a bowl and whisk to combine. Refrigerate until ready to use; can be made 3 days in advance.
  2. Divide and roll your beef into 2 1/2 ounce balls. You don’t want to be to rough with the meat or it will be tough. Less handling is better. Mix the salt and pepper into a bowl and roll each beef ball in it. Place each ball on a plate and put them in the fridge until your flat top is preheated.
  3. Turn your flat top onto high heat, ungreased. This is important to getting crispy, crispy, juicy beef.
  4. Place each ball on the hot flat top and set a 6 inch tortilla on top.
  5. Use your smashing tool to press down very firmly on top of each tortilla, smashing the meat until it is as thin as it goes. Let them cook for 1 minute, then press down on top of each tortilla again, which will get some of the fat out for the edges to cook in. Then let cook disturbed for 2 to 3 minutes. (The patties are so thin, this is definitely enough time for them to cook through.)
  6. Use a stiff steel spatula to scrape underneath one of the burgers and see if it is browned and crispy. (Be forceful; the beef might be sticking a little to the surface but that's okay). If it's not browned and crispy, increase the temperature of your grill (but it should be smoking hot.) Once browned and crisp, flip smash burger tacos onto their tortilla side and let cook another 2ish minutes so the tortilla can crisp up by cooking on the surface. Top with cheese, which will melt as the tortillas crisp.
  7. Remove and add burger sauce and toppings, then enjoy!
Don'T Fry Onion Rings Anymore!!! New Oklahoma Trick Is Taking over the World!!!
Ingredients
Mexican Pizza
Servings: 4
Ingredients
Steps
  1. Preheat oven to 350℉.
  2. In a pan, cook ground beef and season with taco seasoning. Drain grease.
  3. Dice onion, bell pepper, and jalapeño.  Drain canned tomatoes and green chilis.
  4. Place one tortilla in your cast iron skillet. Then, add your cooked ground beef and press it down.
  5. Pour out queso on top of meat and spread it around. Add another tortilla on top of queso and lightly press it down.
  6. Begin to layer on the other ingredients: add on tomatoes, green chilies, sharp cheddar cheese, diced onion, bell pepper, jalapeño, and black olives.
  7. Place in the oven for 30-35 minutes and then let it cool for 5 minutes before serving.
  8. Mix sour cream and heavy cream mixture together and then place it in a squeeze bottle so that you can squeeze it out easily on your piece of pizza pie.
  9. Enjoy!
Vegan Sweet Potato Almond Flour Cookies {Gf, Oil-Free}
Servings: 12 cookies
Ingredients
Steps
  1. Preheat oven to 350F (180C). Line a Baking sheet with parchment paper.
  2. In a small to medium bowl, stir together the almond flour, coconut sugar, pumpkin pie spice, baking soda, and optional salt. Add the sweet potato, vanilla extract, and HALF of the water, stirring until completely blended. If dough is still dry, add more of the water (up to the full 3 tablespoons).
  3. Using a small cookie scoop drop dough into 12 mounds, or roll into 12 balls. Place on prepared baking sheet, spacing 2 inches apart. If desired, sprinkle with cinnamon sugar
  4. Bake in the preheated oven for 17 to 20 minutes until golden brown at edges and centers of cookies feel firm to the touch.
  5. Let the cookies sit on the baking sheet for 10 minutes (they will continue to firm up). Transfer the cookies from the baking sheet to a cooling rack and cool completely.
Notes
Pie Crust.Pdf
Homemade Cheez-Its
Servings: 15 DOZEN CRACKERS
Ingredients
Steps
  1. In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous.
  2. Add the flour and mix on low speed; the dough will be dry and pebbly.
  3. Slowly add the water and continue to mix as the dough coalesces into a mass.
  4. Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
  5. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.
  6. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12-inch rectangle.
  7. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets.
  8. Use the tip of a chopstick to punch a hole into the center of each square.
  9. Bake for about 15 minutes or until the crackers are puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt.
  10. Immediately move the crackers to racks to cool.
Notes
High Protein Cheesecake Fluff
Ingredients
Steps
  1. Mix all ingredients in a medium sized bowl with a whisk or hand mixer (hand mixer will be a little fluffier!).
  2. Serve immediately or chill for 10-15 minutes for a bit of a firmer texture. Serve with fresh fruit, whipped cream and crushed graham crackers for an easy cheesecake fluff bowl.
  3. Try these variations, too!
  4. Turn it into a chocolate cheesecake fluff by adding 1-2 tbsp of cocoa powder.
  5. Add a spoonful of peanut butter or your favorite nut butter for a twist on classic cheesecake fluff.
  6. Add mini chocolate chips for a chocolate chip cheesecake fluff!
  7. Make cherry cheesecake fluff by topping with fresh or frozen cherries.
  8. Fill mini graham cracker crusts and use it as a no bake cheesecake filling! Chill for 10 minutes and you have a delicious high protein no bake dessert.
  9. Make mini dessert cups by layering cheesecake fluff with fresh fruit and graham cracker crumbs!
(1) the Best Lemon Cookies
Seasoned Pretzels (Dot's Pretzels Copycat Recipe)
Servings: 6
Ingredients
Steps
  1. Preheat the oven to 250°. Prepare a cookie sheet with parchment paper.
  2. Measure out the pretzels into a large bowl.
  3. Melt and pour the butter over the pretzels. Stir to coat evenly.
  4. In a small bowl, combine the powdered buttermilk, salt, garlic powder, onion powder, cayenne pepper and black pepper. Stir the seasonings together.
  5. Sprinkle the seasonings onto the pretzels while stirring to coat evenly.
  6. Arrange on the prepared cookie sheet in a single layer.
  7. Bake at 250° for 20 minutes. Allow the pretzels to cool before eating.
Notes
Mongolian Beef and Rice
Servings: 4 - 6
Ingredients
Steps
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Add beef and cornstarch to a large bag or bowl and mix to coat beef evenly.
  3. When oil gets hot, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches.
  4. Add the Sauce Mixture ingredients to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  6. Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser (we love these) in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. (Note: If you don’t have these accessories, you can also make the rice separately!)
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and set aside.
  10. Mix together the cornstarch with 2 tbsp cold water in a small bowl and stir into the sauce until thickened, cooking 2-3 minutes, returning to SAUTE mode if needed.
  11. Add the green onions to the pot, stir to mix. Select CANCEL to turn off the pot and let the mixture cool for 5 minutes before serving.
  12. Serve beef and sauce over rice and garnish with sesame seeds.
Notes
Home Made Cleaner for Computer Tv Screens
Ingredients
Steps
  1. Flat screen monitors and televisions, most of which are LCD (including LED-backlit LCD) displays, require special attention when cleaning. · Older CRT screens, the kind used in large "tube" monitors and TVs, are glass and can be cleaned in pretty much the same way as you would any other glass in your home or office. · Flat screen monitor and television displays, however, are much more sensitive and are easily scratched and damaged. The same applies to your laptop or tablet screen, and often too to the screen on your smartphone or e-book reader. · Note: Plasma TVs are glass, as are many touch screens, but often also have very sensitive anti-glare coatings applied. I recommend taking the same special care with those types of displays. · Follow the easy steps below to safely clean your flat screen monitor, TV, or other device in just a few minutes. · Difficulty: Easy · Time Required: Cleaning a flat screen display, like an LCD TV or monitor, usually takes less than 5 minutes · Here's How: · Turn off the device. If the screen is dark, it will be easier to see the areas that are dirty or oily. · Use a dry, soft cloth and very gently wipe the screen. A great choice would be the microfiber type of cloth used to clean eyeglass lenses. A dry eraser works good too. · See Tip #1 below for kinds of cloths to avoid. · If the dry cloth did not completely remove the dirt or oil, do not press harder in an attempt to scrub it off. · Pushing directly on the screen can often cause pixels to burn out, especially on laptop displays, desktop monitors, and LCD/LED TV screens. This isn't so much an issue on screens designed to be touched, like phones and tablets, but be careful nonetheless. · If necessary, dampen the cloth with distilled water or with an equal ratio of distilled water to white vinegar. · Many companies also sell small spray bottles of special cleaner for flat screens. I've used Philips Screen Cleaner before and thought it worked well but the 50/50 vinegar and water mix is probably just as effective. · See Tip #2 below for products to avoid. · The plastic edge that surrounds the screen can be cleaned with any multipurpose cleaner but take care to avoid contact with the screen itself. · Tips: · Avoid using paper towels, toilet paper, tissue paper, or something like your shirt to wipe the screen. These non-ultrasoft materials can scratch the display. · Avoid cleaning products that contain ammonia, most Windex products, ethyl alcohol, acetone, toluene, ethyl acid, or methyl chloride. These chemicals can react with the materials that the flat screen is made of or coated with, which could permanently discolor the screen or cause other kinds of damage. SprayWay window cleaner is good and contains no ammonia. · Never spray liquid directly on to any screen. It could run inside the device and cause damage.
These 30 Minute Hotdog Buns Are So Quick Easy to Make and Only Have 7 Ingredients!
Ingredients
Steps
  1. Knead 4 minutes
    2. Divide into 8 pieces
    Shape dough
    Cover, let rise 15 minutes
    Bake 10-12 minutes at 400f
Japanese Pink Salt
Servings: 2 Temperature: Room temperature
Ingredients
Steps
  1. Heat 2 cups of water in a pot and bring it to a boil.
  2. Remove the pot from the stove and let it cool slightly for about a minute.
  3. Add 1 teaspoon of Japanese pink salt to the hot water and stir until fully dissolved.
  4. Add 1 teaspoon of honey and 1 teaspoon of lemon juice to the water and stir well to combine everything.
  5. Serve the drink in a glass with ice if desired.
Notes
Instagram Post
Ingredients
Steps
  1. In a saucepan, caremelize the coconut sugar over low-medium heat until it starts to get sticky. Then, pour in the water, stir, and bring to a simmer.
  2. Add in the zest, cinnamon stick, and spices. Continue to let simmer for about 5-10 minutes, or until it starts to thicken.
  3. Strain and stir in the vanilla + bitters.
  4. Store in the fridge for up to 2 weeks.
  5. Then, to make a cup of cola, use 1 part syrup to 3 parts seltzer. Stir and enjoy!!
Ezekial Bread
Servings: 72
Ingredients
Steps
  1. It is better nutritionally to sprout the grains - beans first. Place all the grains and beans in a large bowl, cover with water, loosely cover bowl, let sit over night. In the morning, drain and rinse.
    2. Spread onto paper towel lines pan, cover with additional paper towel and moisten, keeping the towels moist to sprout the grains. Once sprouted, transfer to dry towel, then transfer to food dehydrator and dry overnight OR to oven set at 200 degrees, drying overnight.
    In a bowl, mix together the hard red wheat, spelt, barley, millet, lentils, northern beans, red kidney beans, and pinto beans.
  2. The mixture should then be ground in a flour mill. A coffee grinder works well and takes a little time.
  3. In a large bowl add 4 cups lukewarm water, 1 cup honey and 1/2 cup oil.
  4. Next add your freshly milled flour made from the grains in the step above as well as 2 teaspoons of salt and 2 tablespoons of yeast.
  5. Stir and kneed for roughly 10 minutes until the bread has been well kneaded. The batter will not become smooth like your typical dough, so don't get frustrated and continue kneading.
  6. Pour the dough into two greased large loaf pans or three greased medium loaf pans.
  7. Allow dough to rise for one hour in a warm place or until the dough is nearing the top of the pan.
  8. Bake in your oven for 45-50 minutes at 350 degrees F
    9. Remove from pan and allow to cool on racks. Store 1 loaf in the freezer, the other in your refrigerator.
. 1/3 Pure Castile Soap
Ingredients
Mywelloiledlife
Ingredients
If @Nicolemcmom Says They’Re Better Than a Reese's Cup, You Have to Make ‘Em!
Ingredients
Steps
  1. Gather all ingredients.
    2. Mix together graham cracker crumbs, confectioners’ sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.
    Press evenly into the bottom of an ungreased 9x13-inch pan.
    Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.
    Spread mixture over crust.
    Refrigerate for at least 1 hour before cutting into 12 squares.
Cheeseburger Onion Ring Rolls
Ingredients
Steps
  1. Prep the Onion Rings
    2. Peel and slice the onion into thick rings, about ½ inch thick.
    Separate the rings and choose the larger, sturdy rings for filling. Save smaller pieces for another dish.
  2. Prepare the Filling
    3. In a bowl, combine ground beef with salt, pepper, and garlic powder.
    If desired, add mustard and ketchup for extra flavor.
    Mix well, but don’t overwork the meat.
  3. Assemble the Onion Ring Rolls
    4. Take a large onion ring and fill it with a bit of the ground beef mixture, pressing it into the bottom.
    Add a small slice of cheddar or sprinkle shredded cheese in the center.
    Cover with more beef to seal the cheese inside, forming a little meat ring.
    Repeat with remaining onion rings and filling.
  4. Coat the Rolls
    5. In a shallow bowl, beat the egg.
    In another bowl, combine crushed pork rinds (or breadcrumbs) with grated Parmesan.
    Dip each filled onion ring into the egg wash, then coat in the crumb mixture.
    Gently press crumbs onto the rolls to ensure they stick.
  5. Cook
    6. Air Fryer: Preheat to 375°F (190°C). Lightly spray rolls with avocado oil. Air fry for 10-12 minutes, flipping halfway, until golden and crispy.
    Oven: Preheat to 400°F (200°C). Place rolls on a parchment-lined baking sheet, lightly spray with oil, and bake for 20-25 minutes until cooked through and crispy.
    Serving Suggestions:
  6. Serve hot with your favorite dipping sauces like ranch, sugar-free ketchup, or spicy mayo.
    7. Great with a fresh salad, pickles, or roasted veggies.
Dark Chocolate Hot Cocoa
Servings: 1 cup
Ingredients
Steps
  1. Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes.
  2. Remove saucepan from heat and stir cream and cinnamon into milk mixture. Serve hot.
Notes
Ground Beef and Broccoli Stir Fry
Servings: 4
Ingredients
Steps
  1. In a small bowl, whisk together the soy sauce, honey, garlic, ginger, and cornstarch. Set aside.
  2. Add the sesame oil to a large deep skillet over medium-high heat. Add the beef and onion and cook, stirring occasionally, until the meat is just about cooked through, about 5 minutes.
  3. Pour in the reserved sauce, stir to combine, and cook for 1 minute. Add the broccoli and cook for 1 more minute.
  4. Divide mixture evenly among 4 plates or shallow bowls, layering rice first, if using.
  5. Top each with sesame seeds and scallions.
  6. Video
Notes
Mom's Simple Dumplings
Servings: 12 dumplings
Ingredients
Steps
  1. Whisk flour, baking powder, and salt together in a mixing bowl. Cut in shortening with a knife or pastry blender until mixture resembles fine crumbs. Stir milk into flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
  2. Drop dough by large spoonfuls onto any simmering stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.
I Recently Ran Out of Brown Sugar, Right Before a Big Baking Day… So I Whipped Up My Own and Was Able to Finish Baking!
Ingredients
Steps
  1. Mix, using a spoon, whisk or if your kitchen aid mixer.
All You Need Is:
Ingredients
Steps
    To make the filling:-:
  1. Add your favourite mixed frozen veg to a pan. Add your butter and melt. Then add tbsp flour and slowly stir in milk whilst on a low heat. Add in grated cheese. Allow to cool.
    2. For the mini pockets:-:
  2. You need a decent quality ice cube tray. Cut a slice of puff pastry a little longer than your tray. Lay it over the ice cube tray and press it. Add  tsp of filling. Add another layer of pastry on top. Trim edges. Freeze for 2 hours and then give them a good bang and twist and they should pop out. Cut and brush with milk. Bake for 10-12 minutes on 180 degrees.
    3. ⚠️Mash vegetables for younger babies with back or fork⚠️
    ❄️You can also freeze before baking for a quick snack another time
Biscuits for 2
Servings: 4 biscuits
Ingredients
Steps
  1. Preheat oven to 450°. In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms.
  2. Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake until golden brown, 9-11 minutes. Brush with remaining butter. Serve warm.
(1) Peppermint Patty Is Very Nervous!
(1) Peppermint Patty Is Very Nervous!
Ib: @Tamsskyn
Ingredients
Date Syrup (Silan)
Servings: 250 ml / 1 cup
Ingredients
Steps
  1. Chop your dates roughly.
  2. Soak your dates in boiling water for 20 minutes to get rid of impurities, discard the soaking water afterwards.
  3. Place the soaked dates in a large lidded pot with 1 litre / 4 cups of water. Bring to a gentle boil, simmer, covered, for 1-2 hrs (2 is better if you have time).
  4. Allow it to cool down completely.
  5. Place a sieve over a large bowl and line the sieve with a large piece of cheesecloth or use a nut bag.
  6. Squeeze all of the water from the cooked dates really well. You’ll need to do this in smaller batches unless you have a very large piece of cheesecloth. You should get about 2 cups of liquid.
  7. Pour the date juice into a pot and allow it to come to a gentle simmer. Simmer, uncovered, for about 45-60 minutes until the excess water evaporates and the syrup reduces by approximately half. If you dip a spoon in it, the syrup should coat the back of it – the syrup will become even thicker after cooling. If the syrup is too thin for your liking, return it to the heat and reduce some more, but be careful not to over reduce.
Notes
How to Make Instant Pot Hard Boiled Eggs
Servings: 1 to 12
Ingredients
Steps
  1. Check your pressure cooker manual for the minimum requirement of liquid in the pot, and add at least that amount. If no instructions are given, add 1 inch of water.
  2. If your pressure cooker didn't come with its own steamer basket, you can use a standard metal or silicone steamer basket in its place. (If you don't have a steamer basket, you can skip it, but you may get a greater number of cracked eggs.)
  3. Avoid stacking eggs on top of each other since this can also lead to more cracked eggs. If you need to cook more eggs than will fit in a single layer, we suggest cooking multiple batches.
  4. Cook Mode (Keep screen awake)
How to Make Instant Pot Hard Boiled Eggs
Ingredients
Rhubarb Jam
Servings: 2 cups
Ingredients
Steps
  1. Place the rhubarb in a large glass bowl. Add sugar and stir to distribute. Cover and let sit for at least 8 hours stirring once or twice to redistribute sugar.
  2. Place rhubarb and its juice into a nonreactive pot.
  3. Add lemon juice.
  4. Cook over medium high heat until mixture comes to a simmer, about 20 minutes. Stir often.
  5. Reduce heat to low and continue cooking for another 10 minutes. Stir often to avoid burning.
  6. Remove jam from heat and allow it to cool for 10 minutes. Transfer jam to a glass canning jar or other storage container. Cover and refrigerate.
Notes
Stacy Joseph Abraham
Ingredients
Steps
  1. In case you guys were looking for the recipe.. I got ya’ll!
    2. Heat 1 cup avacado oil to 250 degrees.
This Is My Go to Quick and Healthy Dessert If I’M Craving Some Apple Pie
Ingredients
Easy Slow Cooker French Dip
Servings: Original recipe (1X) yields 9 servings
Ingredients
Steps
  1. Gather all ingredients.
    2. Dotdash Meredith Food Studios:
  2. Trim excess fat from rump roast and place in a slow cooker.
    3. Dotdash Meredith Food Studios:
  3. Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
    4. Dotdash Meredith Food Studios:
  4. Preheat the oven to 350 degrees F (175 degrees C).
  5. Split French bread rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.
    6. Dotdash Meredith Food Studios:
  6. Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
    7. Dotdash Meredith Food Studios:
  7. Pile sliced beef onto heated rolls. Serve with sauce for dipping. Enjoy!
Pork Chop and Rice Casserole
Servings: 4
Ingredients
Steps
  1. Preheat the oven to 425°F and spray a 9 × 13-inch baking dish with nonstick cooking spray.
  2. Melt 2 tablespoons of the butter in a large skillet over a medium-high heat.
  3. Add the rice and onions. Cook for 2 or 3 minutes or until softened.
  4. Spoon the rice mixture into the bottom of the prepared baking dish using a serving spoon and wipe out the skillet using paper towels.
  5. Whisk together the mushroom soup, broth, Worcestershire sauce, and onion soup mix in a medium mixing bowl until smooth.
  6. Pour the soup mixture over the rice mixture and stir to combine.
  7. Using the same skillet, melt the remaining tablespoon of butter over a high heat.
  8. Season the pork chops on both sides with garlic powder and black pepper.
  9. Using metal tongs, add 2 of the pork chops to the hot skillet.
  10. Brown for 2 minutes per side.
  11. Remove to a plate and repeat with the other 2 pork chops.
  12. Now put the pork chops on top of the rice mixture in the baking dish.
  13. Cover the baking dish with aluminum foil.
  14. Bake in the preheated oven for 40 to 45 minutes.
  15. Remove the foil during the last 10 minutes of cooking to create a nice crust on the pork chops (optional but recommended!)
Notes
Pan De Cristal
Servings: 4 medium (5” x 7”) breads
Ingredients
Steps
  1. To make the dough: For best results, weigh your flour; this recipe was developed by metric weight. However, if you prefer to work with volume measurements, please be sure to measure your flour the  King Arthur way: gently spoon the flour into a cup, then sweep off any excess.
  2. In a medium bowl, mix the water, flour, yeast, and salt until thoroughly combined and homogenous. Note: The dough starts off very slack and wet. That’s OK; it will transform itself through time and folds.
  3. Oil a two-quart rectangular baking dish (10" x 7") with the olive oil. If you don’t have a 2-quart dish, an 8" or 9" square pan will work. Don’t worry about any pan you use being oven-safe; you won’t be baking the bread in it.
  4. Pour the dough into the dish. Check the dough’s temperature by inserting a digital thermometer into the center. If it's less than 72°F, move the dish to a warmer spot, e.g., your oven with the light turned on.
  5. Cover the dish and allow the dough to rest for 20 minutes.
  6. Start with a bowl fold: Use your wet hands to grab a section of dough from one side, lift it up, then press it down into the middle. Repeat this eight to 12 times.
  7. Cover the dish and allow the dough to rest for 20 minutes.
  8. Then do a coil fold: With wet hands, reach under the dough and stretch the middle upward until the dough releases from the dish. Roll it forward off your hands, allowing it to fold over (or “coil”) on itself. This is called a coil fold. Rotate the dish 90° (a quarter turn) and repeat. Continue performing this folding action until the dough feels like it won’t stretch and elongate easily, usually four to five times initially. Note: You’ll be doing this three more times, each time building strength and developing the dough. See "tips," below, for more details,
  9. Cover the dish and allow the dough to rest for 20 minutes.
  10. Repeat the coil fold. Cover the dish and allow the dough to rest for 20 minutes.
  11. At this point, the dough should be easier to handle and feel tighter. Repeat the coil fold using only two or three folds this time. Cover the dish and allow the dough to rest for 20 minutes.
  12. Repeat the coil fold one last time, using only one or two folds if the dough is relatively strong. Cover the dish and allow the dough to rest for about 80 minutes.
  13. To divide the dough: As gently as possible, turn the dough out onto a heavily floured surface, maintaining the rectangle or square shape — be careful not to deflate the delicate dough. Sprinkle a generous amount of flour on top of the dough, leaving no exposed sticky spots. Then, working as gently as possible, use a bench knife or other sharp knife to divide it into four pieces. Gently place two pieces on a piece of parchment, leaving space between them. Repeat with the remaining two pieces of dough, placing them on another piece of parchment.
  14. Allow the loaves to rest at room temperature for 2 hours, uncovered. While the loaves are resting, preheat the oven to 475°F with a baking stone or steel on a lower rack. (If you don't have a stone or steel, see "tips," below.) Allow the oven to preheat for 1 hour to ensure it’s thoroughly heated. The loaves are ready for the oven when there are a few large bubbles on the surface of each loaf and they feel light and airy.
  15. To bake the bread: Carefully slide the two loaves (still resting on the parchment) into the oven onto the preheated stone or steel. If space is tight and the full sheet of parchment won’t fit on the stone or steel, cut the parchment between the two loaves and arrange them as best you can. Allow the other two loaves to continue to rest.
  16. Bake the loaves for 15 minutes, then transfer them, from the stone or steel, directly onto a rack in the upper third of the oven for an additional 13 to 15 minutes. (Leave the stone in place.) Moving them to the rack allows the baking stone or steel to become hot again in preparation for the next two loaves. After a total of 27 to 30 minutes of baking, remove the loaves from the oven and allow them to cool on a rack.
  17. Repeat the process with the two remaining loaves. Cool the bread fully before slicing.
  18. Storage information: Wrap the bread loosely and store it at room temperature for up to several days; freeze for longer storage.
Notes
Sourdough Discard Pretzel Bites -
Servings: About 70– 90 pretzel bites
Ingredients
Steps
  1. Making pretzel bites from scratch may seem complicated, but this step-by-step method makes it manageable and fun.
  2. Mix the Dough
    3. Start by combining the sourdough starter, water, honey, salt, and flour in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for about 10 to 15 minutes, until the dough becomes smooth and elastic. If kneading by hand, work the dough for about the same amount of time, being sure to stretch and fold as you go. The dough should be able to stretch thin enough to pass the “windowpane test,” where you can see light through it without it tearing.
  3. Bulk Ferment
    4. Cover the bowl tightly with plastic wrap or a lid and place it somewhere warm to rest for 8–12 hours. During this time, the dough should rise and develop flavor. Depending on your kitchen temperature, this might take a bit longer. You’ll know it’s ready when it has visibly puffed up and feels soft and airy.
  4. Shape the Bites
    5. Once the dough is ready, divide it into six equal portions. Roll each one into a long rope, about 15 inches in length. Using a bench scraper or sharp knife, cut each rope into 1-inch pieces. You should end up with about 70 to 90 small bites. Place them evenly on a baking sheet lined with parchment paper.
  5. Second Rise
    6. Cover the dough with a clean towel or plastic wrap and let them rest for about an hour. They don’t need to double in size but should feel slightly puffy to the touch. This second rise helps ensure a soft texture after baking.
  6. Prepare the Water Bath
    7. Preheat your oven to 425°F. In a large stockpot, bring 9 cups of water to a boil. Add baking soda and brown sugar and stir until dissolved. The baking soda gives the pretzels their distinct color and chew, while the brown sugar adds flavor and promotes browning.
  7. Boil the Pretzel Bites
    8. Working in small batches (about 8 pieces at a time), drop the pretzel bites into the boiling water. Let them cook for 15–20 seconds, then remove with a slotted spoon or spider strainer and allow excess water to drip off. Place them back onto the parchment-lined baking sheet.
  8. Add Egg Wash and Salt
    9. Beat one egg yolk with a tablespoon of water, then brush each pretzel bite with the egg wash. This step gives them a shiny, golden finish. Sprinkle the tops with coarse sea salt for a classic pretzel flavor.
  9. Bake
    10. Place the baking sheet in the center of your preheated oven and bake for 15 to 20 minutes, or until the bites are deep golden brown. Let them cool on a wire rack for 10 minutes before serving.
Notes
How to Make Date Syrup
Servings: 15
Ingredients
Steps
  1. In a pot, add the dates, then add over 3 cups of boiled water. Let it soak for 15 minutes.
  2. After 15 minutes, feel one of your dates – they should be extremely soft. Place the pan on the stove and bring the dates water mixture to boil.
    3. Lower to medium heat and cook for about 15 minutes, mashing down the dates every 5 minutes or so with a potato masher or fork or even just the sides of a wooden spoon, essentially breaking them up, scraping the pan to ensure the dates don't stick to the bottom. They will be much softer now, almost dissolving and soft enough to extract all the sugars from the dates. The mixture should resemble a loose applesauce. Remove from the heat.
  3. Let the mixture cool for at least 15 minutes so you don't burn yourself. Carefully spoon/scoop the dates and liquid into a nut cloth bag or cheesecloth. Squeeze out the pulp to extract all the liquid. You want to ensure only the liquid is coming out. You'll end up with about 1 cup of date pulp/paste leftover – you can make a date spread out of this or add it to muffins, waffles, pancakes and smoothies!
  4. Add the squeezed out liquid back to the pot (I got a little over 2 cups of liquid) and back over the heat. Bring to a boil then reduce to a simmer (position 2 or low on most stoves) and allow to simmer for about 20-30 minutes, until reduced to a syrup that can coat the back of your spoon. Watch and stir frequently so it doesn't burn!
    5. The liquid will begin to thicken and darken in colour until it's a deep colour and There's syrupy texture. If it gets too thick, add a little bit more water to the mix.
  5. Allow to cool and use anywhere you would use maple syrup, agave or other sweeteners! Enjoy!
  6. Store the date syrup for up to 3 weeks (depends on when you bought the dates of course).
Notes
Hutton Girls Homestead
Ingredients
Pastila
Servings: 8
Ingredients
Steps
    Apple Pureé:
  1. Preheat oven to 350˚F/177˚C.
  2. Wash the apples and place them in a 9"x12" baking pan. Add 1 1/2 cups of water.
  3. Bake for 1 hour or until the apples are saggy and soft when pierced with a knife. Allow to cool to room temperature.
  4. Press the cooked apples through a strainer to remove the skins and cores.
    5. Batter:
  5. Into the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and apple pureé.
  6. Turn the mixture on medium-high speed and slowly add the sugar.
  7. Continuing beating on medium-high speed for 10 minutes. Periodically scrape down the sides of the bowl.
  8. Preheat oven to 180˚F.
  9. Line a rimmed baking pan (a half-sheet or 2, quarter-sheets) with parchment including the sides.
  10. Reserve 2 cups of batter for gluing the layers.
  11. Spread the remaining batter into the lined pan(s) and smooth into an even layer.
  12. Bake at 180˚F/82˚C for 4-7 hours or until the dry to the touch.
    13. Assembly:
  13. Preheat oven to 180˚F/82˚C.
  14. When the pastila is completely cool, gently peel the parchment paper away. If the pastry sticks to the paper use a spatula to gently scrape it off.
  15. If using quarter-sheet pans cut each layer half for a total of 4 rectangles.
  16. Line a baking sheet with parchment and place one layer of pastila.
  17. Scoop a couple of teaspoons of the reserved batter and with an off-set spatula spread it out evenly. Add another layer of pastila. Repeat for the remaining layers.
  18. Coat the sides and top of the layered pastilla with any remaining batter.
  19. Bake at 180˚F/82˚C for an hour and a half.
  20. Cool completely.
  21. Using a dampened knife and a sawing motion, slice the pastila into 1" wide slices.
  22. Gently roll the pastila slices in powdered sugar. Serve with a cup of tea.
  23. Store in an airtight container for a couple of days.
30-Second Easy Chocolate Sauce
Ingredients
Steps
  1. In small microwave-safe bowl, microwave cream or milk for 30 seconds, until simmering. Remove from microwave and stir in chocolate until melted and smooth (the mixture may look quite thin at first, but just keep stirring. It will come together!) Pour over ice cream and enjoy!
Notes
Simple & Easy Shortcut Beef Birria Tacos
Servings: 6
Ingredients
Steps
  1. Preheat the oven to 325°F.
  2. To a large casserole dish or Dutch oven, add all of the birria sauce ingredients. Leave the chipotle peppers whole, as they will eventually be removed.
  3. Place the chuck roast into the dish. If your roast is thick and mostly sticking out of the sauce, cut it into smaller pieces so that most of the meat is submerged.
  4. Cover the Dutch oven with a lid and braise for approximately 3 to 4 hours, depending on the size of your roast. (See Note 1).
  5. Remove the roast from the oven and see if it shreds apart easily with a fork. If not, cover and return to the oven for another 30 minutes or so.
  6. Raise the oven temperature to 425°F.
  7. Using a large spoon or measuring cup, remove some of the rendered fat. Then remove the bay leaves and the whole chipotle peppers.
  8. Shred the meat using two forks.
  9. Toss the shredded meat around in the delicious sauce and place it back in the oven, uncovered, for 20 to 25 minutes or until you see some nice crispy ends.
  10. While the roast is finishing, warm the tortillas and chop your onion and cilantro.
  11. Serve the beef birria in a warm tortilla with a bit of chopped onion, cilantro, and a squeeze of lime. ENJOY!
Notes
Birria De Res Tacos (Beef Birria Tacos)
Servings: Original recipe (1X) yields 18 servings
Ingredients
Steps
  1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Fill a pot with water and bring to a boil.
    2. AllRecipes / Ana Cadena:
  2. Start the sauce: Add guajillo, arbol, and ancho chile peppers to the boiling water; boil for 5 minutes.
    3. AllRecipes / Ana Cadena:
  3. Remove pot from the heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the cooking water.
    4. AllRecipes / Ana Cadena:
  4. Meanwhile, sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired, and season with salt and pepper.
    5. AllRecipes / Ana Cadena:
  5. Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove from the heat.
    6. AllRecipes / Ana Cadena:
  6. While the beef is searing, continue the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
    7. AllRecipes / Ana Cadena:
  7. Place cooled chile peppers into a blender. Add grilled tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt in a blender. Pour in the reserved 1/4 cup of chile water and blend until smooth.
    8. AllRecipes / Ana Cadena:
  8. Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven, turning the roast so it is completely covered with sauce; cover with a lid.
    9. AllRecipes / Ana Cadena:
  9. Bake in the preheated oven, basting meat every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid and bake, uncovered, until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
    10. AllRecipes / Ana Cadena:
  10. Remove meat to a cutting board and strain off any fat from the sauce. Shred meat with two forks, then return meat to the pot and stir with the sauce to combine.
    11. AllRecipes / Ana Cadena:
  11. Assemble and heat tacos: Fill each tortilla with birria and top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides are crispy and cheese is melted.
    12. AllRecipes / Ana Cadena:
  12. Serve with extra sauce on the side for dipping.
    13. Dotdash Meredith Food Studios:
    Slow Cooker Option:
  13. You can prepare this dish in a slow cooker as well, but you will be sacrificing a little bit of flavor. Prepare the birria the same way, but place in a slow cooker instead of a Dutch oven and cook on High for 4 to 6 hours or on Low for 6 to 8 hours.
Homemade Sourdough Pasta with Discard -
Servings: 4 servings 1 x Diet: Vegetarian
Ingredients
Steps
    Make the Dough:
  1. Start by creating a mound of flour on a clean surface like your countertop or a large wooden board. Use your fingers to make a deep well in the center, and crack the eggs right into the well. Pour in the sourdough discard and add the salt and olive oil.
  2. Incorporate Ingredients
    3. Using a fork or your fingers, start mixing the eggs and discard together, gradually pulling flour into the mixture from the inner edges of the well. It will slowly come together into a thick, shaggy dough. Once it gets too thick for the fork, use your hands to finish combining everything.
  3. Knead the Dough
    4. Knead the dough by pressing it away from you with the heel of your hand, folding it over, and turning it slightly after each knead. You’ll want to knead for about 8–10 minutes. The dough should become soft, smooth, and elastic. If it’s too sticky, sprinkle on a bit more flour. If it’s cracking or dry, wet your hands and keep kneading.
  4. Rest the Dough
    5. Wrap the dough tightly in plastic wrap or cover it with a bowl and let it rest on the counter for at least 30 minutes. You can let it rest for up to 2 hours at room temperature. This step allows the gluten to relax, which will make the dough much easier to roll out evenly without springing back.
  5. Roll and Cut
    6. Cut the dough into smaller pieces for easier handling. Flatten each piece and roll it out with a rolling pin or pasta machine. Aim for your desired thickness—thinner for fettuccine, a bit thicker for tagliatelle or pappardelle. Lightly flour the dough as needed to prevent sticking. Then cut your pasta using a sharp knife or a pasta cutter.
  6. Cook the Pasta
    7. Bring a large pot of salted water to a rolling boil. Gently drop in the fresh pasta and cook for 2–3 minutes. Fresh pasta cooks very quickly—watch it closely. Once it floats and reaches a tender but firm texture, it’s ready. Drain and serve immediately with your favorite sauce.
Notes
Cold Bake Sourdough with Unfed Starter
Servings: 1 large sourdough loaf
Ingredients
Steps
  1. Mix and Autolyse
    2. Start by combining the warm water, cold starter, and avocado oil in a mixing bowl. Stir until the mixture is fairly smooth and creamy. Add the bread flour, sprinkle the salt over the top, and mix thoroughly until no dry patches remain.
    Cover the bowl and let the dough rest for 45 to 60 minutes. This rest period, called the autolyse, allows the flour to absorb the water fully, which helps gluten develop naturally before any kneading or folds begin.
  2. Stretch and Fold
    3. Once the dough has rested, begin the stretch-and-fold process. This replaces kneading and strengthens the dough gently. Wet your hands, grab one edge of the dough, stretch it up, and fold it over to the opposite side. Repeat from all four corners.
    Perform 3 full rounds of stretch-and-folds, each about 45 minutes apart. Cover the bowl after each round. You’ll notice the dough becoming smoother and more elastic as it gains strength.
  3. Bulk Fermentation
    4. Transfer your dough into a straight-sided container like a Cambro or clear glass bowl. Mark the level so you can track the rise. Let it ferment at room temperature (ideally 73–75°F) until it has risen by about 50%. This typically takes a few hours, depending on your environment.
  4. Shaping the Dough
    5. Once the dough has bulked, turn it gently onto a clean, unfloured surface. If it feels too slack, pre-shape it into a tight round using a bench scraper. Let it rest for 45 minutes, covered with a damp tea towel.
    To shape: stretch the dough into a rectangle, fold the long edges inward, then roll it up like a jelly roll. Use your scraper to gently rotate and tighten the dough into a taut ball. Let rest again for 30–45 minutes to relax the gluten.
  5. Final Proof in a Banneton
    6. Generously dust a banneton or proofing basket with rice flour. Place the dough seam-side up, and if needed, stitch the dough to build extra surface tension.
    Let it sit at room temperature for up to 45 minutes, then loosely cover with plastic wrap or a shower cap. Place in the fridge for a long, cold proof—anywhere from 12 to 14 hours at 36°F or colder.
  6. Bake the Next Morning
    7. Soak your Romertopf clay baker in water for 15 minutes. If using a Dutch oven instead, no soaking is needed. Place your proofed dough in the freezer for 10–15 minutes to firm up while the oven preheats to 450°F.
    Flip the dough onto parchment paper, score it with a sharp blade, and mist lightly with water. Place it into your baker or Dutch oven, trimming parchment edges as needed. If using a Dutch oven, place an ice cube underneath the parchment for added steam.
    Bake for 55 minutes total. Remove the lid around the 36-minute mark when your oven has fully preheated. Check internal temp with a thermometer—it should be around 204°F. Bake uncovered for an extra 2–3 minutes to reach 207°F for a light, golden crust.
    Cool completely before slicing.
Notes
Sourdough Sandwich Bread Loaf -
Servings: two soft sandwich loaves with a golden crust and open, airy crumb
Ingredients
Steps
  1. Day 1 – Mixing and Bulk Fermentation
    2. Mix the Dough:
  2. In a large mixing bowl, combine the starter, warm water, honey, oil, and salt. Stir well to dissolve. Add the bread flour and mix until you get a shaggy, sticky dough. Don’t worry about kneading—just make sure everything is fully incorporated. Cover the bowl with a damp towel and let it rest for 1 hour.
    3. Stretch and Fold:
  3. This process strengthens the dough without kneading. Every 30 minutes over the next 2 hours, do a set of stretch and folds: wet your hands, grab one side of the dough, stretch it gently upward, and fold it over the center. Turn the bowl and repeat on all four sides. Do this four times in total.
    4. Overnight Rise:
  4. Once your folds are done, cover the bowl and leave the dough to ferment at room temperature overnight (about 8–10 hours). You’ll know it’s ready when it has doubled in size and appears light and bubbly.
    5. Day 2 – Shaping and Baking
    Shape the Loaves:
  5. Gently turn the dough out onto a lightly floured surface. Use a bench scraper or your hands to divide it into two equal portions. Press each piece into a rectangle, folding the long sides in toward the center. Then, starting from one short end, roll it up tightly like a jelly roll. Place each shaped loaf into a greased loaf pan, seam-side down.
    6. Final Proof:
  6. Cover the pans and let the loaves rise again at room temperature for 1 hour. They should puff up and rise about 1 inch above the rim of the pan.
    7. Bake:
  7. Preheat your oven to 400°F (200°C). Score the tops with a sharp knife to allow for expansion. Cover loosely with foil to trap steam and encourage oven spring. Bake for 35 minutes covered, then remove the foil and bake for another 15–20 minutes until the tops are golden and the loaves sound hollow when tapped. Internal temperature should be around 200°F.
    8. Cool and Slice:
  8. Remove the loaves from the pans and cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set properly.
Notes
Cinnamon Roll Focaccia
Ingredients
Steps
  1. In the morning, feed your starter.
  2. In the afternoon when your starter has doubled and is bubbly, assemble your dough.
  3. In a large mixing bowl whisk together your starter, water, olive oil and honey until the starter is fully dissolved turns into a milky liquid. It's okay if the olive oil is top.
  4. Add in your flour and salt to the bowl and mix until there are no dry bits of flour and a shaggy dough forms.
  5. Cover and let rest for one hour.
  6. After resting, do your first stretch and fold by pulling one side of the dough up and towards the middle, rotating the bowl each time until a semi smooth ball forms. Cover and rest for 30 minutes.
  7. Perform 1 – 3 more stretch and folds every half hour to one hour apart. When you are done, cover the bowl with a damp tea towel or bowl cover and leave on the counter overnight to bulk ferment. About 12 hours.
  8. The next morning, drizzle one tablespoon of olive oil into the bottom of your baking dish and turn your dough over directly into the pan. Take one side of the dough and fold it up and towards the middle, repeating on the opposite side so the dough touches in the middle. Flip it over so the dough is seam side down and everything is lightly coated in olive oil.
  9. Cover and let rest for 1 – 2 hours until the dough is puffy.
  10. While the dough is doubling, make your cinnamon roll toppings.
  11. First, melt butter, brown sugar and cinnamon in a small sauce pan until the the sugar and butter are fully incorporated. Let it cool.
  12. Second, in another sauce pan over low heat, melt down the cream cheese, cream, and maple syrup. Use an immersion blender to make sure all of the ingredients are fully combined.
  13. Preheat your oven to 425.
  14. When your dough has doubled and is puffy, spoon your brown sugar mixture all over the surface. Use your fingertips to dimple the dough and press the brown sugar inside for more flavor. Spoon whatever is left of the mixture over the top.
  15. Bake at 425 for 25 – 27 minutes until the dough is brown and crispy on top.
  16. Let the bread cool slightly and then pour the cream cheese directly over the warm focaccia. Let sit and cool slightly before slicing and serving!
Notes
Tacos Al Pastor
Servings: 6
Ingredients
Steps
  1. Place the garlic, oregano leaves, cumin, salt, pepper, guajillo chilies, agave, pineapple juice, white vinegar, achiote paste and 1/2 cup water in a small pot. Bring to a simmer.
  2. Cook for 3 minutes, then cool for 10 minutes.
  3. Pour the marinade ingredients into a blender; blend until smooth.
  4. Place the pork in a large bowl and add the marinade. Toss to coat completely. Chill, then refrigerate for at least one hour, or up to 24 hours.
  5. Preheat a grill or indoor grill pan to medium high heat.
  6. Place the pork and pineapple slices on the grill. Cook for 3-4 minutes per side, or until pork is just cooked through.
  7. Coarsely chop the pork and pineapple.
  8. Divide the pork between the tortillas. Top with the chopped pineapple, red onion and cilantro, then serve immediately.
Notes
The Best Homemade Salsa You'Ll Ever Eat
Servings: 15
Ingredients
Steps
  1. Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
  2. Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
  3. Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
  4. Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
  5. Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.
Notes
Home Canned Blackberry or Raspberry Pie Filling
Ingredients
Steps
  1. Prepare a water bath canner and gather together your sterilized jars, lids and rings.
  2. If using fresh berries, pick over the blackberries, removing any stems, leaves or debris. Wash and drain the berries.
  3. If using frozen berries, thaw the berries in a colander over a bowl and reserve the juice.
  4. Bring a few quarts of water to a boil on the stove and blanch the blackberries for 30 seconds to 1 minute until they're heated through. Work in batches, and be gentle with the fruit so it doesn't fall apart.
  5. Remove them with a slotted spoon and keep them warm while in a large bowl while making the clear gel mixture.
  6. To make the clear Jel. Mix the sugar and clear Jel in a large bowl and set aside.
  7. In a large pot, add the cold water or use the juice leftover juice from when the berries were strained and add it to a large pot.
  8. Whisk the mixture to dissolve the clear jel completely. This is important! Do not turn on the heat until the clear jel is fully dissolved into the water.
  9. Turn on the heat to medium-high and whisk continuously until the mixture begins to bubble and thicken. As soon as it bubbles, add lemon juice and cook for 1 additional minute.
  10. Turn off the heat and fold in the drained berries being careful not to break up the berries.
  11. Immediately fill the canning jars with the mixture, taking extra care to de bubble the jars as the mixture will be thick. Leave 1-inch headspace, and don't skimp here. Be sure the headspace is no less than 1 inch because the pie filling will expand.
  12. Wipe the rims before adding the lids and rings to the jar and twist the ring only to finger tip tight.
  13. Process in a hot water bath canner for 30 minutes, adjusting for altitude. Canning times are the same for pints and quarts.
  14. Once the processing time is complete, turn off the heat and allow the jars to sit undisturbed in the canner for about 10 minutes. This reduces the risk of siphoning as you remove the jars from the canner.
  15. Remove the jars from the canner with a jar lifter and allow them to cool on a towel lined counter for 12 to 24 hours.
  16. Clean the jars under warm water and check the seals, and store any unsealed jars in the refrigerator for immediate use.
  17. Properly canned and sealed jars of blackberry pie filling will maintain their quality on the pantry shelf for about 12 months.
  18. Refrigerate after opening.
Notes
Crockpot French Onion Meatloaf with Melted Swiss Cheese
Ingredients
Pasta Chips
Servings: 12
Ingredients
Steps
  1. Cook pasta according to the package instructions, until al dente. Drain, but no need to rinse.
  2. Add cooked pasta to a large bowl with olive oil, parmesan cheese, Italian seasoning, garlic powder and sea salt. Toss until coated.
  3. Place seasoned pasta into your air fryer in a single layer and air fry on 400°F for 10 minutes or until pasta is nice and golden brown and crunchy. Toss once or twice while the pasta is cooking. You may need to do this in batches, depending on the size of your air fryer.
  4. Once pasta chips are cooked, remove from the air fryer, let cool and enjoy. They're delicious served up with marinara sauce.
  5. Safety Notes : Ensure the air fryer is preheated to the correct temperature before adding the pasta. Always use caution when handling hot equipment.
  6. Substitutions : You can use any type of pasta you prefer. If you don't have fresh parmesan cheese, you can use grated parmesan from a block.
  7. Storage : Store the pasta chips in an airtight container at room temperature for up to 3 days.
Copycat Rao's Marinara Sauce
Servings: 6
Ingredients
Steps
    Prepare Tomatoes:
  1. If using whole tomatoes, crush them by hand or lightly blend for a smoother texture. Set aside.
    2. Sauté Aromatics:
  2. Heat olive oil in a large skillet over medium heat.
  3. Add minced garlic and chopped onion. Sauté for 3-4 minutes until fragrant and slightly golden. Be careful not to burn the garlic.
    4. Add Tomatoes:
  4. Stir in the prepared tomatoes.
  5. Add a pinch of salt and crushed red pepper flakes (if using).
    6. Simmer:
  6. Reduce heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally.
    7. Finish with Basil:
  7. Stir in torn basil leaves just before serving.
    8. Equipment:
  8. Large Skillet or Saucepan: For sautéing and simmering the sauce. Wooden Spoon or Silicone Spatula: To stir the sauce without scratching your pan. Knife and Cutting Board: For chopping garlic and onion.
    9. Can Opener: To open the can of San Marzano tomatoes. Blender or Immersion Blender (Optional): For a smoother sauce texture if desired. Measuring Cups and Spoons: For accurate measurement of olive oil, salt, and optional red pepper flakes.
Notes
Mini Sardines Cat Biscuits Recipe ✨
Ingredients
Steps
  1. Blend the sardines and egg together until smooth.
  2. Add the flour gradually until the mixture becomes thick and doughy (like a soft paste).
  3. Spoon tiny portions onto a baking sheet lined with parchment paper (you can use a piping bag or just your fingers).
  4. Bake at 180°C (350°F) for 10–12 minutes, or until golden.
  5. Let them cool completely before giving them to your cat.
    6. Storage:
  6. Fridge: Store in an airtight container for 4–5 days.
    7. Freezer: Freeze for up to 1 month. Just thaw before serving.
    Enjoy
    We did the recipe x3 so we had enough biscuits for all our cats and dogs ‍⬛
Here's How to Make It:
Amish Fire cider
Ingredients
Steps
  1. Add all ingredients (except honey) to a clean glass jar.
  2. Cover completely with raw apple cider vinegar.
  3. Seal tightly. Shake daily.
  4. Let steep in a cool, dark place for 2–4 weeks.
  5. Strain, then stir in honey (optional). Store in the fridge.
    6. DOSAGE: Take 1–2 tbsp daily for maintenance. During sickness: 1 tbsp up to 3x/day. (You can also add to dressings or dilute in warm water.)
Notes
Chicken Biryani
Servings: 6
Ingredients
Steps
  1. Marinate Chicken
  2. Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, garam masala, salt, mint leaves, and lemon juice.
  3. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in teh refrigerator.
  4. Soak saffron in warm milk, reserve.
  5. Rinse & Soak Rice
  6. Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes.
  7. Fry Onions
  8. While the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they become light golden brown and start to crisp up - about 15 to 20 minutes.
  9. Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken. Add one fourth of the fried onions to the marinated chicken and give a quick mix.
  10. Parboil Rice
  11. In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring it to boil on high heat.
  12. Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve.
  13. Cook chicken
  14. To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.
  15. Layer and cook Biryani on Dum
  16. Carefully layer the partially cooked rice over the chicken. Top with caramelized onions, saffron-infused milk and optional ghee.
  17. Cover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or "Dum" cooking step. Turn the heat off and wait another 10 minutes before opening the pot.
  18. Garnish with cilantro. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Serve with Raita and lemon wedges.
Notes
Chicken Biryani
Servings: 4 Easy
Ingredients
Steps
  1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
  2. Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
  3. Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
  4. Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
  5. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
  6. Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
Notes
Best Chicken Biryani
Servings: 6
Ingredients
Steps
  1. To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
  2. In a pot wide enough to hold the chicken in a single layer, add the ghee and onions and saute the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
  3. While the onions caramelize, prepare the rice by washing in a strainer under cold running water until the water runs clear.
  4. To par-boil the rice, add the water, salt, cardamom, cumin and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
  5. In the pot you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.
  6. To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.
  7. Top the rice with the chicken in a single layer.
  8. Top the chicken with an even layer of caramelized onions.
  9. Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
  10. Without opening the lid, set the timer for another 10 minutes to steam the biryani.
  11. Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.
Weeknight Chicken Biryani
Servings: 4 to 6
Ingredients
Steps
    Rinse the rice:
  1. In a bowl of water, swirl the rice with your hands several times. Tip the rice into a fine-mesh strainer. Refill the bowl with water, then add the rice back in and swirl again—the water should be clear now. If so, tip the rice back into the strainer and leave to drain until needed. If the water was not clear, repeat rinsing with fresh water until the water is clear.
    2. Prepare the chicken:
  2. Cut each thigh in half along the bone; the pieces will be uneven in size with the bone in one half. Sprinkle the chicken all over with salt and pepper.
    3. Sear the chicken:
  3. In a large Dutch oven or heavy pot over medium heat, heat the oil. When it is hot, add the chicken, skin side down. Cook for 5 minutes without disturbing. Turn the chicken and cook the other side for 4 minutes. Transfer to a bowl. Discard all but 2 tablespoons fat from the pan.
    4. Cook the onion and spices:
  4. Add the onion and ginger to the pot and turn the heat to medium-low. Cook, stirring often, for 8 minutes, or until they soften. Add the turmeric and cardamom. Cook, stirring, for 1 minute more.
    5. Add the rice and seared chicken:
  5. Add the rice to the pan and stir it into the onion and spices.
    6. Return the seared chicken to the pan, along with any juices that have accumulated in the bowl. Turn the chicken in the spices so the pieces are coated all over.
    Add the cinnamon, bay leaf, raisins, and water.
    Cook the biryani:
  6. Bring the water to a boil, then lower the heat and cover the pan. Simmer for 18 minutes, or until the rice is tender and the chicken is cooked through. Remove the pan from the heat; set aside for 5 minutes.
    7. Toast the almonds:
  7. In a dry skillet over medium heat, toast the almonds, shaking the pan often, for 5 minutes or until they are aromatic. Chop coarsely.
    8. Serve the biryani:
  8. Remove the bay leaf and cinnamon stick from the rice. Taste and add additional salt, pepper, or cardamom to suit your taste. Sprinkle the dish with almonds and cilantro.
One Pot Indian Chicken and Rice
Ingredients
Steps
  1. Marinate chicken with lemon juice, garlic, ginger, turmeric, red chili powder, garam masala and soy sauce. Season with salt and pepper. Cover, and refrigerate for 30 minutes.
  2. Heat ghee in a heavy bottomed pan over medium- high heat. Add chicken, and turn occasionally to brown all the sides of the chicken. At this stage, chicken only needs to be 75 percent cooked. Transfer to a plate.
  3. To the same pan, add rice, chicken stock, lemon juice, coriander (cilantro) leaves and mint leaves. Stir. Place chicken on top in one layer. Increase the heat to high, and bring it to a boil. Reduce heat to low, cover with lid, and simmer for 10-15 minutes or until rice is cooked and liquid absorbed.
  4. Garnish with more coriander (cilantro) leaves and lemon wedges.
Livholistic
Ingredients
Fermented Ketchup (Easy, Homemade, Probiotic & Kids Love It)
Ingredients
Steps
  1. Use a large bowl and have a spatula or large spoon ready to mix the ingredients. You can also use a mixer if you prefer.
  2. Add all the ingredients into your bowl, one by one, then mix with the spatula until well incorporated.
  3. Add water a little bit at a time, if needed, to reach the correct consistency. Just aim for what you know ketchup consistency to be. It should be slightly liquid and look less like a paste.
  4. Taste and adjust seasonings to your preference.
  5. Add ketchup to a clean Mason jar and fill to the top of the jar.
  6. Use a clean cloth to wipe the rim of the jar.
  7. Place a canning lid and band on top and screw it on, but not completely tight. You want some of the air to escape in the fermenting process.
  8. Let it sit on the counter for 6 to 10 hours, then put it in the refrigerator.
  9. Let it chill; then, it will be perfectly suitable to use as regular ketchup.
Notes
not bleach for white laundry
Ingredients
All-Natural Red “Gatorade” Recipe
Ingredients
Steps
  1. Mix everything together in a mason jar or water bottle.
  2. Shake well and chill before drinking.
  3. Sip post-workout, during illness, or anytime you need a hydration boost.See less
And It's the Easiest Recipe to Whip Up!
Ingredients
Steps
  1. Pour the tart cherry juice into a pan.
    2. Sprinkle the gelatin on the top and let it bloom (absorb) for 4-5 minutes. (You don’t heat the pan yet.)
    Next grease a pan, any size will do but a 9x11 takes the shortest time to solidify.
    After the gelatin has absorbed, put the pan on a light heat and mix slowly until it turns completely to a liquid.
    Remove from heat and add your honey. Stir until it dissolves.
    Add the mixture to a pan. Then add the milk.
    Put it in the fridge for a few hours until it is solid.
    Cover and enjoy for the next 4-5 days.
Casinoo Crisis
Ingredients
It's Nicole Jaques
Ingredients
Steps
  1. In a large bowl, mix washing soda, citric acid, and baking soda.
  2. Slowly drizzle in the hydrogen peroxide while stirring—this will fizz slightly.
  3. Add your essential oil drops and mix well.
  4. Press mixture firmly into silicone molds or an ice cube tray.
  5. Let them dry 24 hours until completely hardened, then pop them out and store in an airtight jar.
Detergent & Rinse Aid Recipes
Ingredients
Steps
  1. To Make: Add the 4 cups of washing soda to a jar with a tight lid. Add essential oils if you want and then stir completely. Close the lid tightly and store, use 2 tbsp per load of dishes.
    2. Need a boost? Add 1/2 cup of oxygen whitening to the mix and stir. I like Whole Foods brand or @branchbasics
    Clumping? Add two tablespoons of bentonite clay in a pouch or small sock to absorb moisture but not mix with your formula.
    Have really hard water? Add 1/4 cup citric acid through a wash cycle (while the dishwasher is empty) once per month. Or a tbsp of salt.
    Dishwasher is not for real silver those should be hand washed.
Diy Non-Toxic Dishwasher Rinse Aid for Sparkling Dishes
Servings: 6 refills
Ingredients
Steps
  1. Add vinegar and citric acid to the 32 oz bottle or bowl.
  2. Add essential oil.
  3. Shake or stir until the citric acid dissolves. (If using a bowl, pour now with a funnel int your 32 oz bottle)
  4. Store in a cool, dark place.
Notes
Homemade Glass Cleaner
Servings: 1 16 oz Bottle
Ingredients
How to Make Washing Soda from Baking Soda
Servings: 2 cup
Ingredients
Steps
  1. Preheat your oven to 400°F (200°C).
  2. Spread baking soda in an even layer on a baking sheet. You can use as much as you like, but 1–2 cups is a good start.
  3. Bake it for 1 hour, stirring once or twice during the process to break up any clumps and ensure even heating.
  4. Let it cool completely before storing. You can put it in an airtight jar or container and label it clearly.
  5. How Do You Know It Worked?
    6. After baking, the texture will be a little different:
  6. Baking soda is powdery, fluffy, and clumps easily.
  7. Washing soda is grainier, duller, and feels a bit more like sand.
Notes
This Casserole Reigns Supreme for a Reason. Click the Link in the @Allrecipes Bio or Continue Reading for the Recipe!
Ingredients
Steps
  1. Gather ingredients and preheat oven to 375°F.
    2. In a large skillet over medium-high heat, cook ground beef for 2 minutes, crumbling it. Add onion and cook for 5 minutes until browned. Stir in taco seasoning and water; cook for 2 minutes, then set aside.
    Brush melted butter in a 9x13 baking dish. Lay 5 tortillas in the dish, overlapping them. Spread shredded cheese, cilantro, and tomatoes on top. Squeeze sour cream over the tomatoes.
    Place tostada shells over the sour cream, then spread nacho cheese sauce on them. Pour the beef mixture over the cheese sauce and spread evenly.
    Place the remaining tortilla in the center and wrap the overhanging tortillas around it. Brush with remaining butter and press down any loose ends.
    Bake for about 30 minutes until golden brown. Let stand for 5 minutes, then invert onto a cutting board. Cut into servings and top with lettuce, sour cream or guacamole, and hot sauce if desired.
Ditch the Toxins & Make the Switch!
Ingredients
Steps
    ✨ How to Make It:
  1. Mix all dry ingredients in a large bowl.
  2. Add about 6 cups hot water and stir well.
  3. Add essential oils & mix (immersion blender works great!).
  4. Remove any bits if needed.
  5. Stir in OnGuard, Castile soap, or Sal Suds.
  6. Store in glass, stainless steel, or HDPE.
    7. Shake or stir before each use!
    How to Use:
  7. Use 1/4 - 3/4 cup per load, depending on size.
    8. Why This Works:
  8. ✨ Epsom Salt → Softens fabric, brightens whites, removes stains, reduces odors.
    9. ✨ Fine Sea Salt → Prevents color bleeding, keeps clothes vibrant, removes yellowing.
    ✨ Washing Soda → Fights tough stains, softens water & lifts grime.
    ✨ Baking Soda → Deodorizes, softens, brightens & removes stains.
Drew Canole
Ingredients
The.Homemade.Fam
Ingredients
Kolbiroper
Ingredients
Homemade Sourdough Sandwich Bread -
Servings: 1 loaf (about 12 slices)
Ingredients
Steps
    EVENING PREPARATION:
  1. Start this process in the evening, giving your dough time to ferment overnight.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine flour, butter, sugar, and salt. Using the paddle attachment, mix on low until the butter is distributed in small pea-sized crumbs. This step helps create an evenly tender dough.
  3. Add Wet Ingredients: Add the active sourdough starter and warm water. Mix just until the flour is moistened and a shaggy dough forms. No need to overmix yet.
  4. Autolyse Rest: Let the dough rest for 30 minutes. This helps the flour absorb water and allows gluten to begin developing naturally.
  5. Knead the Dough: Switch to the dough hook and knead for 6–8 minutes. The dough should become smoother and slightly stretchy. If kneading by hand, work the dough for 8–10 minutes on a clean surface without adding much flour—oil your hands if needed.
  6. Bulk Fermentation: Place the dough in a clean, lightly greased bowl. Cover with plastic wrap or a damp cloth and leave it to ferment overnight at room temperature (about 68°F or 20°C). This usually takes 10–12 hours. By morning, the dough should be puffy, domed, and doubled in volume.
    7. MORNING SHAPING AND BAKING:
  7. Prepare the Loaf Pan: Lightly grease a standard 8.5×4-inch loaf pan. This smaller pan gives the bread height and a lovely bakery-style shape.
  8. Shape the Dough: Carefully turn out the dough onto a lightly floured surface. Press out any large air pockets gently, then roll the dough into a tight log. Pinch the seam and place it seam-side down in the pan.
  9. Final Rise: Cover the loaf loosely and let it rise for 1½ to 2 hours, or until the dough has risen about 1 inch above the rim of the pan. This second rise is crucial for a light, airy interior.
  10. Bake: Preheat your oven to 375°F (190°C). Bake the loaf for 40–45 minutes. It should be golden brown on top and sound hollow when tapped.
  11. Cool the Bread: Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slicing while warm can squash the structure, so try to wait at least 1 hour.
Notes
Homemade Sourdough Sandwich Bread -
Ingredients
Roasted Sungold Tomato Pasta
Khin's Kitchen
Ingredients
The Ratios Are Forgiving, Use What You Have
Ingredients
Tomato Soup
Ingredients
Steps
  1. use large blender to pulverize tomato mixture for smooth texture
Notes
Beef & Parmesan Tortellini in Creamy Sauce
Servings: 4
Ingredients
Steps
    Cook the Tortellini:
  1. In a large pot of salted boiling water, cook the tortellini according to package instructions. Drain and set aside.
    2. Prepare the Beef:
  2. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
  3. Add the minced garlic to the skillet and cook for an additional minute until fragrant. Stir in the Italian seasoning, salt, and pepper.
    4. Make the Creamy Sauce:
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Add the cooked tortellini to the skillet and gently toss to coat everything in the creamy sauce.
    5. Serve:
  5. Remove from heat and garnish with additional Parmesan cheese and chopped parsley. Serve warm and enjoy your Beef & Parmesan Tortellini in Creamy Sauce!
No-Oven Stovetop Bread
Ingredients
Steps
  1. In a bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
    2. In a large bowl, mix flour and salt.
    Pour yeast mixture into flour mixture. Add olive oil and mix until dough forms.
    Knead dough on a floured surface for 5-7 minutes until smooth and elastic.
    Shape dough into a ball, place in greased bowl, cover with damp cloth, and let rise in a warm place for about 1 hour until doubled in size.
    Punch down dough and divide into 6-8 smaller balls.
    Flatten each ball into round discs.
    Heat a skillet over medium heat. Cook each disc for 4-5 minutes per side until golden and cooked through.
    Repeat with remaining dough, adding oil to skillet if needed.
    Serve warm with your favorite dips or spreads.
Creamy Mushroom Soup
Ingredients
Steps
  1. Melt butter and olive oil in a large pot over medium heat.
    2. Add chopped onion and sauté until translucent, about 5 minutes.
    Stir in minced garlic and cook for 1 minute until fragrant.
    Add sliced mushrooms and cook 8-10 minutes until browned and tender.
    Sprinkle flour and stir to coat mushrooms evenly.
    Gradually pour in broth while stirring to avoid lumps. Bring to a gentle simmer.
    Cook about 10 minutes until soup thickens slightly.
    Stir in heavy cream and season with salt and pepper. Simmer 5 more minutes.
    For a smooth texture, puree with an immersion blender or in batches in a countertop blender.
    Serve hot, garnished with parsley if desired.
Apple Pie Biscuits
Ingredients
Steps
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
    2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
    Add the buttermilk and mix gently until just combined.
    Fold in the diced apple pie filling, cinnamon, and vanilla extract until evenly mixed.
    Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter and place them on the prepared baking sheet.
    Bake for 12–15 minutes, or until golden brown.
    While the biscuits are baking, prepare the glaze by whisking together the powdered sugar, cinnamon, and milk until smooth.
    Drizzle the glaze over the warm biscuits before serving.
Old-Fashioned Caramel Icing
Ingredients
Steps
  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly until melted and deep amber in color. Be careful not to burn.
    2. Quickly add butter and stir until melted and combined with sugar.
    Slowly pour in heavy cream while stirring. The mixture will bubble up. Continue stirring until smooth.
    Remove from heat and stir in salt and vanilla extract.
    Let cool slightly before using to frost cakes, cupcakes, or cookies. The icing will thicken as it cools, so use while warm for easy spreading.
Pumpkin Muffins
Servings: Per Serving: 180 kcal | Servings: 12 muffinsSee less
Ingredients
Steps
  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
    In a large bowl, beat granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating after each.
    Stir in pumpkin puree, milk, and vanilla until smooth.
    Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in nuts if using.
    Divide batter evenly into muffin cups, filling about 2/3 full.
    Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
    Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Crockpot Beef Tips & Noodles
Servings: Per Serving: 480 kcal | Servings: 6See less
Ingredients
Steps
  1. Heat oil in a large skillet over medium-high heat. Sear beef cubes until browned on all sides.
    2. Transfer beef to crockpot. Add onion, garlic, beef broth, Worcestershire sauce, soy sauce, thyme, pepper, and salt.
    Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender.
    About 30 minutes before serving, mix flour with cold water to form a slurry. Stir into crockpot to thicken sauce.
    Cook egg noodles according to package instructions. Drain and set aside.
    Serve beef tips over noodles, garnished with parsley.
Fluffy Buttermilk Pancakes
Servings: 4 (about 12 pancakes)
Ingredients
Steps
    Mix the Dry Ingredients:
  1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
    2. Combine the Wet Ingredients:
  2. In another bowl, beat the egg and whisk in the buttermilk, melted butter, and vanilla extract until smooth.
    3. Create the Batter:
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined – small lumps are okay. Let the batter rest for 5 minutes.
    4. Cook the Pancakes:
  4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil. Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for 1-2 minutes until golden brown.
    5. Serve:
  5. Stack the pancakes and top with butter, syrup, or favorite toppings. Serve warm.
Homemade Reuben Bake Recipe
Ingredients
Steps
  1. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
    2. Prepare Crescent Roll Base: Unroll the crescent roll dough and press it into the bottom of a 9 by 13 inch baking dish, covering the bottom and slightly up the sides. Pinch the seams together to form a solid crust.
    Assemble Layers: Spread half of the dressing evenly over the dough. Layer the corned beef slices on top, followed by the sauerkraut. Sprinkle Swiss and mozzarella cheeses over the sauerkraut.
    Add Topping: Drizzle the remaining dressing over the cheese. Sprinkle caraway seeds on top if desired.
    Bake: Fold the edges of the dough slightly inward and press to seal. Brush the top with melted butter. Bake for 25 to 30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
    Garnish and Serve: Let the bake cool slightly. Garnish with chopped parsley. Slice into squares and serve warm.
Pizza Hut Dough Recipe
Ingredients
Steps
    Activate Yeast:
  1. In a small bowl, dissolve sugar in warm water. Sprinkle yeast on top and let sit for 5–10 minutes until frothy.
    2. Mix Dough:
  2. In a large bowl, combine flour, salt, and garlic powder (if using). Make a well in the center and pour in yeast mixture and olive oil. Mix until dough forms.
    3. Knead Dough:
  3. Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Add flour as needed if sticky.
    4. First Rise:
  4. Place dough in a lightly oiled bowl, cover with damp cloth or plastic wrap, and let rise in a warm place for 1–2 hours until doubled.
    5. Shape Dough:
  5. Punch down dough and turn out onto floured surface. Divide into 2 for large pizzas or 4 for smaller pizzas. Roll or press to desired shape and thickness.
    6. Pre-Bake (Optional):
  6. For a crispier crust, pre-bake at 450°F (230°C) for 5–7 minutes before adding toppings.
    7. Top & Bake:
  7. Add toppings and bake at 450°F (230°C) for 12–15 minutes until crust is golden and cheese bubbly.See less
Long John Silver's Batter
Ingredients
Steps
  1. In a large bowl, whisk together flour, cornstarch, baking powder, salt, sugar, onion powder, garlic powder, and paprika.
    2. Gradually add cold water or club soda while whisking until batter is smooth and slightly thick, like pancake batter.
    Heat about 2 inches of oil in a deep pan or Dutch oven to 350°F (175°C).
    Pat fish fillets or chicken pieces dry. Dip each piece into the batter, coating fully.
    Fry in batches without overcrowding for 3-5 minutes per side, until golden brown and crispy.
    Remove with slotted spoon and drain on paper towels.
    Serve hot with tartar sauce, lemon wedges, or preferred dipping sauce.See less
Old-Fashioned Goulash
Ingredients
Steps
  1. Cook ground beef in a large pot over medium heat until browned. Drain fat.
    2. Add onion, bell pepper (if using), and garlic. Cook until softened, about 5 minutes.
    Stir in diced tomatoes, tomato paste, and beef broth. Mix well.
    Add paprika, oregano, basil, cayenne pepper (if using), salt, and pepper. Stir to combine.
    Bring to a boil, reduce heat to simmer. Add pasta, cover, and cook 15-20 minutes until pasta is tender and sauce thickens, stirring occasionally.
    Optional: Sprinkle cheddar cheese on top and allow to melt.
    Garnish with fresh parsley or basil before serving.See less
Mexican Birria
Ingredients
Steps
  1. Cook Meat: Place meat, quartered onion, garlic, bay leaves, and water in a large pot. Bring to boil, reduce to simmer, cook 2-3 hours until tender. Skim impurities. Remove meat and shred; reserve broth.
    2. Prepare Sauce: Toast chiles in a dry skillet 1-2 minutes. Soak chiles in hot water 15-20 minutes. Roast tomatoes, onion, and garlic until charred.
    Blend Sauce: Drain chiles, blend with roasted veggies, spices, vinegar, salt, and 1-2 cups reserved broth until smooth.
    Simmer Sauce: Heat oil in pot, cook sauce 5-7 minutes. Add shredded meat, stir. Add about 3 cups broth and simmer 30-45 minutes. Adjust salt.
    Serve: Serve hot with corn tortillas, cilantro, lime, onions, and salsa. For birria tacos, dip tortillas in broth and fry before filling.See less
Slow Cooker Salisbury Steak Meatballs
Servings: 4–6See less
Ingredients
Steps
    Make the Meatballs:
  1. In a large bowl, mix together the ground beef, breadcrumbs, egg, diced onion, garlic, Worcestershire sauce, salt, pepper, and parsley. Form the mixture into meatballs about 1 to 1 1/2 inches in size.
    2. Brown the Meatballs (Optional):
  2. Heat a little oil in a skillet over medium heat and brown the meatballs on all sides, about 5 minutes. This step adds flavor but can be skipped if short on time.
    3. Prepare the Gravy:
  3. In the slow cooker, combine the beef broth, Worcestershire sauce, ketchup, Dijon mustard, sliced onion, and mushrooms if using.
    4. Slow Cook:
  4. Place the meatballs in the slow cooker, making sure they are covered with the gravy. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
    5. Thicken the Gravy:
  5. About 30 minutes before serving, stir in the cornstarch slurry to thicken the gravy.
    6. Serve:
  6. Serve the Salisbury steak meatballs over mashed potatoes, rice, or egg noodles. Garnish with parsley if desired.
Pumpkin Whoopie Pies Recipe
Ingredients
Steps
  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
    2. Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
    Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add egg, vanilla extract, and pumpkin puree; beat until combined.
    Gradually add dry ingredients to wet mixture, mixing until just combined.
    Drop rounded spoonfuls of dough onto baking sheets about 2 inches apart.
    Bake 10-12 minutes until set and lightly golden. Cool on sheets 5 minutes, then transfer to wire rack to cool completely.
    Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract; beat until fluffy. Add cinnamon if desired.
    Spread or pipe 1-2 tablespoons of filling onto flat side of half the cookies. Top with remaining cookies to form sandwiches.
    Serve immediately or store in an airtight container in the refrigerator up to 3 days.See less
The Ultimate Guide to Making Light & Fluffy Buttermilk Beignets
Servings: 4
Ingredients
Steps
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg.
  2. In a medium bowl, whisk together buttermilk, eggs, vanilla, and melted butter.
  3. Pour wet ingredients into dry ingredients and gently fold to combine. Do not overmix.
  4. Let the batter rest for 10–15 minutes at room temperature.
  5. Heat vegetable oil in a deep pot to 350°F (175°C).
  6. Drop spoonfuls of batter into the hot oil.
  7. Fry 2–3 minutes per side, until golden brown.
  8. Remove with a slotted spoon and drain on paper towels.
  9. Repeat with remaining batter, maintaining oil temperature.
  10. Dust warm beignets with powdered sugar.
  11. Serve immediately.
  12. Store leftovers in an airtight container for up to 2 days and reheat in a toaster oven.
Homemade Velveeta Melting Cheese
Ingredients
Creamy Herb Pasta
Servings: 4
Ingredients
Steps
  1. Prep Work: Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out additional ingredients and begin boiling a pot of water for the pasta.
  2. Add the white wine, butter, and garlic to a large skillet and bring it to a gentle bubble. Let it reduce by half, about 4 minutes. (Pro Tip: Add a pinch of high-quality lemon pepper seasoning to the skillet for even more flavor. See notes.)
  3. Stir in the flour and cook for 1-2 minutes, stirring continuously.
  4. Add half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, reduce heat to low, and cover it partially.
  5. Boil the pasta to al dente according to package instructions. Salt the pasta water well to ensure that the pasta itself has plenty of flavor. I use 2 tbsp. kosher salt. Drain once cooked.
  6. Slowly stir the grated cheese into the sauce over low heat.
  7. Remove from heat and stir in the lemon juice. Add the pasta and toss to combine. Taste and season with salt/freshly cracked pepper if desired. Serve with lemon wedges.
Notes
Cola Syrup Recipe
Ingredients
Steps
  1. In a saucepan, caremelize the coconut sugar over low-medium heat until it starts to get sticky. Then, pour in the water, stir, and bring to a simmer.
  2. Add in the zest, cinnamon stick, and spices. Continue to let simmer for about 5-10 minutes, or until it starts to thicken.
  3. Strain and stir in the vanilla + bitters.
  4. Store in the fridge for up to 2 weeks.
    5. Then, to make a cup of cola, use 1 part syrup to 3 parts seltzer. Stir and enjoy!!See less
Tart Cherry Juice – a Natural Source of Melatonin to Support Your Sleep-Wake Cycle
Ingredients
Steps
  1. Boil water with chamomile tea
  2. Let the mixture cool slightly
  3. While still warm, sprinkle in the gelatin and stir until fully dissolved.
  4. Once the mixture cools further, stir in the honey.
  5. Add the tart cherry juice
  6. Pour into a small glass jar and refrigerate until it sets.
  7. Sleep well!
no bake brownie
Ingredients
Steps
  1. Blend the dates, walnuts, and cocoa powder in a food processor until you get a sticky dough.
  2. Shape the mixture into small squares or bars using your hands.
  3. Melt the dark chocolate and fully coat each piece.
  4. Place them on a parchment-lined tray, add chopped nuts and a pinch of salt if desired.
  5. Freeze for 1 hour until firm.
I Drink Rosemary, Thyme & Garlic Tea Then Boost It with Hblp Powder
Ingredients
You Can Also Do This with Black Beans But Pinto Beans Have a More Neutral Taste, Are Easier to Digest (Imo), and Contain More Fiber
Ingredients
Steps
  1. Puree above ingredients until smooth then transfer into a glass dish. Refrigerate overnight or until firm (at least 2 hours). Done!
Homemade Chamoy Sauce
Servings: Total: 50 Minutes Servings: 12 Servings
Ingredients
Steps
  1. In a medium saucepan or pot, add water, dried apricots, prunes, dried mango, dried hibiscus flowers, granulated sugar, and chili lime seasoning. Bring to a boil.
  2. Once boiling, cover and reduce heat to low and simmer for 30 minutes.
  3. Turn off the heat and uncover. Allow the mixture to cool for about 10-15 minutes.
  4. Add mixture into a food processor or blender along with lime juice and blend until smooth. Taste for seasoning and add more lime juice or chili lime seasoning if desired. For a more runny consistency, add more water 1 tablespoon at a time.
  5. Transfer chamoy into glass containers for storage. Serve with fresh fruit or rim glasses for drinks and cocktails.
  6. Cook Mode Prevent your screen from going dark
Notes
Tart Cherry Sleep Gummies
Servings: 24 gummies 1x2x
Ingredients
Steps
  1. Pour juice into a small saucepan.
  2. Slowly mix the gelatin powder into the juice.
  3. Add the honey.
  4. Turn on low heat and stir as it begins to warm.
  5. Stir for 2-3 minutes or until mixture is smooth and gelatin has dissolved.
  6. Remove from heat and add vitamin C if using.
  7. Pour into silicon molds or a glass baking dish that has been lightly greased with coconut oil.
  8. Place in the refrigerator for 2 hours to harden.
  9. Remove from molds.
  10. Store in an air tight container in the fridge for up to 2 weeks (they never last that long at our house).
Lauren Gallegos
Ingredients
Snickers Ice Cream Bars
Ingredients
Steps
  1. Line an 8x8 pan with parchment paper. Open the dates and place along the bottom of the pan and flatten with a bowl or cup.
    2. Combine nut butter and yogurt to create a creamy filling. Spread this across the dates.
    Melt the dark chocolate with coconut oil and pour over the top. Sprinkle with crushed peanuts and flakey sea salt.
    Freeze for 2 hours until firm, slice into squares. Store in the fridge for a creamy textured or freezer to be firm.
Caramelized Onion Pasta Sauce
Servings: 6 Course: Main Course
Ingredients
Chocolate Chips
Ingredients
Steps
  1. Melt the coconut oil or cacao butter in a double boiler on the stove until liquid
    2. Off the heat, add the syrup & honey and cocoa powder, whisking quickly to prevent lumps
    Once fully combined, pour chocolate into your mold of choice and spread evenly with a flat spatula
    Refrigerate for 4 hours or freeze for 1 hour until fully set and hardened, then remove from the mold
    Store in an airtight container in your fridge!
    Using cacao butter VS coconut oil will allow your chocolate to stay solid at room temp, as it has a higher melting point, and will hold up when baked into cookies or baked goods!
    If you use coconut oil, it will be a bit softer at room temp and not hold up as well in baked goods, however will still be delicious! Coconut oil is fine for bars or chocolate to be consumed as snacks
Jade Roberts O’Neal
Ingredients
Homemade Lemon Curd
Ingredients
Steps
  1. In a nonreactive pan over medium heat place the lemon juice and zest, just to warm not boil.
  2. In a nonreactive bowl mix together the eggs, egg yolks, and sugar. Whisking until fully combined.
  3. Slowly pour a small amount of the warmed lemon mixture into the egg mixture whisking until combined and add remained of the warm lemon mixture (this ensures the eggs are tempered, not scrambled!
  4. Once all of the lemon and egg mixture are fully combined add it all back to the pan and place over medium heat, stir continuously with a wooden spoon. Cook for 2-3 minutes the temperature should be around 170F and when you draw a line with a spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but still smooth.
  5. Take off heat and immediately stir in butter cubes to bring the temperature down. Once butter is fully combined add heavy cream, vanilla extract, and salt.
  6. Pour into a container and cover with plastic wrap that is directly on to of the lemon curd. You want it fully covered so a skin does not form on top. Chill for at least 2 hours. Use within 3 days.
High Protein Cheesecake Fluff
Ingredients
Steps
  1. Mix all ingredients in a medium sized bowl with a whisk or hand mixer (hand mixer will be a little fluffier!).
  2. Serve immediately or chill for 10-15 minutes for a bit of a firmer texture. Serve with fresh fruit, whipped cream and crushed graham crackers for an easy cheesecake fluff bowl.
  3. Try these variations, too!
  4. Turn it into a chocolate cheesecake fluff by adding 1-2 tbsp of cocoa powder.
  5. Add a spoonful of peanut butter or your favorite nut butter for a twist on classic cheesecake fluff.
  6. Add mini chocolate chips for a chocolate chip cheesecake fluff!
  7. Make cherry cheesecake fluff by topping with fresh or frozen cherries.
  8. Fill mini graham cracker crusts and use it as a no bake cheesecake filling! Chill for 10 minutes and you have a delicious high protein no bake dessert.
  9. Make mini dessert cups by layering cheesecake fluff with fresh fruit and graham cracker crumbs!
Carnivore Lava Cake
Ingredients
Steps
    Preheat the Oven:
  1. Preheat your oven to 425°F (220°C). Grease two ramekins (or muffin tins) generously with butter to ensure easy removal after baking.
    2. Melt the Chocolate and Butter:
  2. In a small saucepan, melt the unsweetened chocolate and butter over low heat, stirring frequently. Once completely melted and smooth, remove from the heat and allow to cool slightly.
    3. Prepare the Batter:
  3. In a separate bowl, whisk together the eggs, egg yolks, erythritol, and a pinch of salt until well combined and slightly frothy. You can use an electric mixer for quicker results. Then, slowly pour in the melted chocolate and butter mixture, mixing until fully incorporated. If you want a richer consistency, add in the heavy cream at this stage.
    4. Fill the Ramekins:
  4. Pour the chocolate batter evenly into the prepared ramekins, filling them about 3/4 full. Make sure the batter is smooth and even.
    5. Bake:
  5. Bake the lava cakes in the preheated oven for about 12-15 minutes. The edges should be set, but the center will still look slightly wobbly. The key is to avoid over-baking so that the center stays molten when you cut into it.
    6. Cool Slightly:
  6. Once baked, remove the cakes from the oven and let them cool for about 1-2 minutes. This step is important for ensuring that the center stays molten while still allowing the cake to hold its shape.
    7. Serve:
  7. Carefully run a knife around the edge of each ramekin to loosen the cake, and then invert the ramekin onto a plate. The cake should release easily and, when you cut into it, the molten center should flow out beautifully.
    8. Optional Topping:
  8. Top with whipped heavy cream or a sprinkle of sea salt for a contrast in flavor, though the cake is rich enough on its own.
  9. This carnivore lava cake is the ultimate indulgence without any carbs, using only wholesome, animal-based ingredients. Perfect for satisfying your sweet tooth on a carnivore diet! Enjoy!
Cacao: Magical Morning
Servings: 1
Ingredients
Steps
  1. Add milk, water and chopped raw cacao to a pot and simmer gently until cacao is melted (don't boil and make sure to whisk regularly)
  2. Add maple syrup, pinch of salt and any spices you want to include
  3. Use a hand blender to froth before pouring into your favourite mug
Notes
Healthy Hot Chocolate
Servings: 2
Ingredients
Steps
  1. In a small saucepan, combine the milk, cacao powder, honey, vanilla and a pinch of salt (sometimes I also add a pinch of cinnamon or even cayenne, if I’m feeling racy). Whisk until smooth.
  2. Place the saucepan over medium heat, and bring the milk to a simmer, whisking often. Give the hot chocolate a taste—if you prefer it sweeter whisk in a bit more honey. Serve warm.
Notes
3-Ingredient Raw Cacao Bites
Ingredients
Steps
  1. Place the walnuts in a food processor or a powerful blender (food processors work better) and blend until they have a crumbly texture.
  2. Add the dates and the cacao and blend again.
  3. Make balls with your hands and they're ready to serve.
  4. You can store the bites in a sealed container at room temperature, although I prefer to keep them in the fridge, especially in summer.
Homemade Melt-In-Your-Mouth Dark Chocolate
Servings: Original recipe (1X) yields 8 servings
Ingredients
Steps
  1. Gather all ingredients.
  2. Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.
  3. Pour the mixture into a candy mold or pliable tray.
  4. Refrigerate until chilled, about 1 hour.
Notes
Homemade Raw Cacao Bar
Servings: 1 chocolate bar Course: Dessert
Ingredients
Steps
  1. Melt coconut oil on very low heat or in a double boiler and stir in all remaining ingredients until smooth [I use a spatula to smash any lingering balls of powder].
  2. Pour liquid into chocolate mold or parchment-lined baking dish/paper cupcake liners.
  3. Freeze the mixture until solid, approximately 1 hour, and store in airtight container in the fridge [if it lasts that long...].
Notes
5 Easy No Bake Cacao Recipes for Quick, Healthy Desserts
Ingredients
Steps
  1. Cacao powder, nut butter, maple syrup, and melted coconut oil take in a bowl.
  2. Mix all ingredients and make a smooth mixture.
  3. Put mixture in a dish and spread it out.
  4. Add chopped nuts or sea salt on top if you want.
  5. Refrigerate for at least 30 minutes until set then cut into squares and enjoy.
5 Easy No Bake Cacao Recipes for Quick, Healthy Desserts
Ingredients
Steps
  1. In a food processor blend walnuts and dates to create a sticky mixture.
  2. Add raw dark cacao powder and sea salt, and blend again to mix perfectly.
  3. Spread the mixture evenly in a lined baking dish. Press it down.
  4. Now, garnish with chocolate chips or nuts.
  5. Refrigerate for about an hour, cut into squares, and serve.
Notes
5 Easy No Bake Cacao Recipes for Quick, Healthy Desserts
Ingredients
Steps
  1. Cacao powder, nut butter, maple syrup, and melted coconut oil take in a bowl.
  2. Mix all ingredients and make a smooth mixture.
  3. Put mixture in a dish and spread it out.
  4. Add chopped nuts or sea salt on top if you want.
  5. Refrigerate for at least 30 minutes until set then cut into squares and enjoy.
5 Easy No Bake Cacao Recipes for Quick, Healthy Desserts
Ingredients
Steps
  1. Add shredded coconut, cacao powder, almond flour, maple syrup, and vanilla extract.
  2. Mix until well combined forming a sticky mixture.
  3. Take tablespoon-sized amounts of the mixture and roll them into balls.
  4. Set the macaroons on a lined tray with parchment paper.
  5. Refrigerator for at least 30 minutes to firm up.
Notes
5 Easy No Bake Cacao Recipes for Quick, Healthy Desserts
Ingredients
Steps
  1. Mix cacao powder, coconut oil, and maple syrup in a bowl.
  2. Pour mixture in a small amount into muffin liners to cover bottom.
  3. Add peanut butter on top of the cacao layer then cover with more cacao mixture.
  4. Sprinkle with sea salt if desired.
  5. Freeze for at least 30 minutes until set, then enjoy.
Notes
Pumpkin Chocolate Muffins (Moist and Fluffy)
Ingredients
Steps
  1. Preheat the oven to 450 F/230 C/210 fan/gas mark 8. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
  2. Prepare dry mixture: Combine the flours, baking powder, soda, cocoa and spices and whisk together until there are no lumps in the mixture.
  3. Prepare wet mixture: Whisk together the eggs, sugar, pumpkin puree, buttermilk, milk, oil and vanilla until smooth.
  4. Assemble: Combine both mixtures and stir until the dry ingredients are no longer visible adding the chocolate chips half way through. Do not overstir the batter.
    5. TIP: You can use either a whisk or large spoon.
  5. Bake: Divide the batter between 12 muffin cases and bake in the centre of the oven for 8 minutes. Lower the oven temperature to 350F/180C/160 fan/gas mark 4 (do not open the oven door) and continue baking for 18-19 minutes until a skewer inserted into the centre of a muffin comes out clean.
  6. Cool: Remove from the oven and set aside to cool completely.
    7. TIP: If you cool your muffins completely before serving the paper cases tend to come off easier.
Notes
Black Forest Cheesecake Tart
Ingredients
Steps
  1. Prepare crust mixture: To make the crust process the graham crackers until they form a crumb then add the cocoa powder and melted butter and stir until thoroughly mixed.
  2. Make crust: Pour the mixture into a 9.5'' (23 cm) loose bottom non-stick tart pan and press firmly into the base and sides. Freeze for 30 minutes.
  3. Prepare cherry topping: After placing the crust in the freezer make the cherry puree. Cook the cherries with the honey in a small shallow pan (squashing with a fork) for 7-8 minutes until the juice is reduced by about half and becomes syrupy.  Puree the entire mixture and set aside to cool completely.
  4. Make cheesecake filling: About 5 minutes before removing the crust from the freezer prepare the cheesecake filling. Beat together the cream cheese, cocoa powder and confectioners' sugar until thoroughly incorporated and creamy. Beat in the whipping cream.
  5. Assemble: Remove the cheesecake crust from the freezer and fill with the cheesecake mixture.
  6. Add topping: Drop spoonfuls of the cherry puree over the top and make swirls using a knife or spoon. Decorate your black forest cheesecake tart with chocolate shavings (I used a vegetable peeler to make the shavings) and refrigerate for at least 30 minutes before serving.
Notes
Sweet Potato Chocolate Pudding (Low Sugar)
Ingredients
Steps
  1. Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potatoon a baking tray and pop in the oven for 30-40 minutes or until the potato is tender (insert a fork to check). Remove from the oven and allow to cool completely. Peel.
  2. Place all the ingredients (including the sweet potato) in a blender and puree until velvety smooth.
  3. Spoon the mixture into 4 dishes and refrigerate for at least 30 minutes before serving (alternatively place in the freezer for 15 minutes then serve). See Serving suggestions in *Notes below.
Notes
Sweet Potato Chocolate Pudding (Low Sugar)
Ingredients
Chocolate Ricotta Cheesecake (Baked)
Ingredients
Steps
    Cheesecake crust:
  1. Preheat the oven to 375 F/190 C/gas mark 5. Line the bottom of your pan with parchment and lock the sides. Set aside.
  2. Prepare crust ingredients: Place the biscuits in a food processor and pulse until they have the texture of fine crumbs (or use ready-made graham crumbs). Alternatively, place the biscuits in a plastic bag and crush with a rolling pin.
  3. Combine crust ingredients: To a bowl add the crumb mixture, melted butter and 1 tablespoon of cocoa. Stir until thoroughly combined.
  4. Make cheesecake base: Cover the bottom of your pan with the crumb mixture pressing down a little (you can smooth out the top using the bottom of a glass).
  5. Bake base: Bake in the centre of the oven for 15 minutes. Remove from the oven and set aside to cool. Increase the heat to 400 F/ 200 C/190 C fan/ gas mark 6. In the meantime prepare the chocolate cheesecake filling.
    6. Cheesecake filling:
  6. Melt chocolate: add pieces of chocolate to a glass bowl and place over a pot of gently simmering water, stirring occasionally. Remove the bowl from the pot when almost all the chocolate has melted (it will finish melting as you stir). Alternatively melt the chocolate in the microwave. Set aside while you prepare the rest of the ingredients.
  7. Beat cheese: Combine the ricotta with the cream cheese and beat (using the paddle attachment) on med-low speed gradually adding in the sugar until the mixture is smooth and creamy (1-2 minutes). Scrape the sides and bottom of the bowl often.
  8. Add cocoa: Add the cornflour, cocoa and vanilla extract and beat only until just combined.
  9. Add chocolate: Pour in the melted chocolate (make sure it’s cooled) and continue beating just to combine.
  10. Add eggs: Add the eggs one by one beating on low speed just until combined (do NOT overbeat the mixture at this point).
  11. Add sour cream: Add the sour cream just until combined (as above).
    12. Assemble:
  12. Bake cheesecake: Brush the inside of the pan ring (ensure it's cooled completely) with a little melted butter and pour in the cheesecake filling. Tap gently against the counter to remove any air bubbles, smooth out the top and place in the centre of the preheated oven. Bake for 10 minutes then lower the temperature to 245-250 F/120 C/110 C fan. (If, like me, you are using a gas oven set the temperature to halfway between 'S' and 0 ensuring your oven doesn't switch off completely) Continue baking for 45 minutes then switch the oven off and leave the cheesecake inside for an hour (but do NOT open the oven door).
  13. Cool cheesecake: Open the oven door a little, wait for about 15 minutes then remove the cheesecake and leave to cool completely. It will still be a little wobbly but that's ok. Once cooled cover and refrigerate it (without removing the pan ring) for at least 6 hours before serving.
  14. Serve: Run a thin spatula around the cheesecake before carefully removing the pan ring. Decorate with chocolate shavings, fresh berries, whipped cream or fruit compote and enjoy!
Notes
Sweet Potato Brownies (Dairy Free)
Ingredients
Steps
  1. Bake the sweet potato (unpeeled) in the centre of the oven at 400 F/ 200 C/ gas mark 6 for 30-40 minutes, until fork tender. Remove from the oven, peel and scoop out the pulp. Puree with the maple syrup and set aside.
  2. Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm square baking pan and line with parchment paper. Set aside.
  3. In a large bowl combine the flour, baking powder and cocoa powder. Stir using a whisk removing any lumps and set aside.
  4. Beat together the eggs, sugar and oil for 2 minutes until fluffy and pale. Whisk in the sweet potato/maple syrup puree.
  5. Place the chocolate in a small bowl and microwave until 80% melted. Remove from the microwave and stir to melt completely. Gradually add into the batter folding in until well combined. Stir in the pecans.
  6. Add the flour mixture into the batter and stir just to combine. Pour the mixture into your baking pan and smooth out the top with a spatula. Bake in the centre of the oven for 28 minutes.
  7. Remove from the oven and set aside for 15 minutes. Lift out of the pan with the paper and place on a rack to cool completely. Enjoy!
Notes
Vegan Pumpkin Brownies
Ingredients
Steps
  1. Preheat the oven to 350 F/180 C/160 fan/gas mark 4. Lightly grease a 23 cm (9 inch) square pan and line with baking paper. Set aside.
  2. Combine dry ingredients: Whisk togetherthe flour, baking powder, cocoa and pumpkin spice until thoroughly combined.
  3. Add chocolate chips: Add the chocolate chips and pecans and stir until thoroughly incorporated. Set aside.
  4. Beat wet ingredients: Beat together the coconut milk, sugar and a small amount of oil (approx. 3 tablespoons) for 2 minutes until fluffy. Slowly pour in the rest of the oil beating all the time.
  5. Add pumpkin: Add the pumpkin puree and maple syrup and whisk until smooth.
  6. Add dry mixture: Fold in the dry ingredients until just combined. Do not overstir the batter.
  7. Bake: Scrape the batter into your baking pan and smooth out the top. Bake in the centre of the oven for 40-45 minutes (the toothpick inserted into the middle should come out still a little moist).
  8. Cool: Remove from the oven and set aside for 15 minutes then lift out of the pan (with the paper) and place on a rack.
Notes
Peace
Ingredients
Sourdough Sandwich Bread
Ingredients
Steps
  1. In a bowl, mix sourdough starter and water. Add flour and salt. Mix into a sticky dough.
  2. Cover and let rest for 30 minutes. Stretch and fold the dough 3–4 times over the next 2 hours.
  3. Cover again and let rise at room temperature for 8–10 hours (overnight works great).
  4. In the morning, shape the dough and place it in a greased loaf pan. Let it rise again for 1–2 hours.
  5. Preheat oven to 220°C (425°F).
  6. Bake for 35–40 minutes or until the top is golden and sounds hollow when tapped.
  7. Cool completely before slicing.
Sourdough Discard Donuts
Servings: 12 donuts
Ingredients
Steps
    Prep the Batter:
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and optional spices.
    2. In another bowl, combine sourdough discard, milk, eggs, melted butter, and vanilla extract. Mix until well combined.
    Pour the wet ingredients into the dry and stir gently until no dry streaks remain. Do not overmix.
    Cover the bowl and let the batter rest for 30 minutes. This helps hydrate the flour and improves texture.
    Shape the Donuts:
  2. On a floured surface, roll the dough out to about 1/2-inch thickness.
    3. Use a donut cutter or two round cutters (one large and one small) to cut out the donut shapes.
    Re-roll scraps as needed to cut more donuts.
    Fry the Donuts:
  3. Heat about 2 inches of oil in a heavy pot to 350°F (175°C).
    4. Carefully place a few donuts at a time into the oil. Do not overcrowd.
    Fry each side for about 1–2 minutes, or until golden brown.
    Remove with a slotted spoon and drain on a wire rack or paper towels.
    Add Toppings:
  4. While still warm, toss the donuts in cinnamon sugar or dip them in glaze.
    5. Let set for a few minutes before serving.
Notes
Banana Nut Bread Cookies
Servings: 22
Ingredients
Steps
  1. Preheat oven to 375ºF. Line two baking sheets with parchment paper.
  2. Combine the flour, cornstarch, baking powder, baking soda, and salt in a small bowl.
  3. In a large bowl beat butter and brown sugar until light and fluffy. Beat in the mashed banana, vanilla extract, and egg until well blended.
  4. Using a silicone spatula, stir the flour mixture into the banana mixture until well combined.
  5. Gently fold in the crushed banana chips and walnuts.
  6. Using a 1.5-tablespoon cookie scoop, drop cookies onto the prepared baking sheet about 2 inches apart.
  7. Bake for 10 minutes or until cookies are lightly browned. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Easy Sourdough Sandwich Bread
Ingredients
Steps
  1. Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it’s warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
  2. Mix the Dough
  3. In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs.
  4. Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, replenish you starter with fresh flour and water.
  5. After the dough has rested, switch to the dough hook and run the machine on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour.
  6. Note: If you do not have a stand mixer, the dough can be made by hand. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time.
  7. Bulk Rise
  8. Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. Please refer to the Baking Schedule above for additional rise time options.
  9. Shape the Dough
  10. In the morning, coat an 8.5×4 inch loaf pan with butter.
  11. Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.
  12. Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down.
  13. Second Rise
  14. Cover the dough with lightly oiled or buttered plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan (check the height by looking at the domed center portion of the dough). You are not looking for it to double in size. For timing, this can take anywhere from 1 1/2-2 hours (or more!) depending on temperature and the amount of sourdough starter used. Remember, the warmer it is, the faster the dough will rise. Refer to the “helpful tips” at the top of this post.
  15. Preheat your oven to 375 F. Note: For higher oven spring, preheat to 500 F instead. Reduce to 375 F once the dough goes into the oven and bake as directed.
  16. Bake the Dough
  17. Bake the dough on the center rack for about 45-50 minutes, or until golden brown.
  18. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.
  19. This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.
Notes
Homemade Worcestershire Sauce
Servings: Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes | Servings: Makes about 1 1/2 cupsSee less
Ingredients
Steps
  1. In a medium saucepan, combine the apple cider vinegar, soy sauce, brown sugar, water, lemon juice, ground ginger, ground mustard, onion powder, garlic powder, ground cloves, ground cinnamon, black pepper, and cayenne pepper if using.
    2. Bring the mixture to a simmer over medium heat, stirring occasionally.
    Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, or until it has thickened slightly.
    Remove the saucepan from the heat and let the Worcestershire sauce cool completely.
    Once cooled, transfer the sauce to a clean glass bottle or jar with a tight-fitting lid.
    Store the homemade Worcestershire sauce in the refrigerator for up to 2 months.
Maple Butter Pecan Fudge
Ingredients
Steps
  1. Melt the butter in a medium saucepan . Add the cream, brown sugar, granulated sugar, salt, and cinnamon. Stir and bring the mixture to a boil until it reaches 235°F .
  2. Remove the saucepan from heat and add the maple extract, but do not stir . Let the mixture cool to 105°F, which takes about 30 minutes .
  3. Stir the cooled mixture vigorously until it thickens . Mix in the powdered sugar and toasted pecans until everything is well combined .
  4. Spoon the fudge mixture onto parchment paper, shape it into a log, and refrigerate for 1–2 hours .
  5. Slice and enjoy your delightful Maple Butter Pecan Fudge!See less
Russian Buttercream
Ingredients
Steps
  1. Ensure the butter is completely at room temperature before starting .
  2. Place the butter in a stand mixer with the whisk attachment. Whip on high speed for 5 minutes, occasionally scraping down the sides of the bowl .
  3. Reduce the mixer speed to medium. Add 1/3 of the condensed milk, whipping until fully blended. Repeat this step until all the condensed milk is incorporated .
  4. Add vanilla and salt, then whip on high speed for 1 minute to finish .See less
J. Kenji López-Alt's 10-Minute Lime Cracker Pie
Servings: 8 to 10
Ingredients
Steps
  1. Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute.
  2. Spread 1 cup (240ml) of the condensed milk mixture on the bottom of a deep-dish pie plate, an 11-inch (28cm) oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling. Cover and refrigerate for at least 2 hours or overnight—the longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top, if you like.
Melt in Your Mouth Garlic Parmesan Chicken Meatloaf Favorite
Servings: 6
Ingredients
Steps
  1. Preheat and prep your pan
    2. Set your oven to 375°F (190°C). Line a baking sheet with parchment or grease your loaf pan for easy cleanup.
  2. Mix the meatloaf
    3. In a large bowl, gently combine all the meatloaf ingredients. Don’t overmix—just fold until it holds.
  3. Shape and bake
    4. Shape the mixture into a loaf by hand or press into your loaf pan. Bake 40–45 minutes until the center reaches 165°F.
  4. Make the glaze
    5. Melt the butter, sauté the garlic, stir in Parmesan and parsley. Let it thicken slightly and breathe in the smell of something wonderful happening.
  5. Glaze and finish
    6. Brush the glaze over the loaf and pop it back in the oven for 5–7 minutes until golden and bubbling.
  6. Let it rest
    7. Pull it out, let it sit 5–10 minutes before slicing. Don’t touch it. Just breathe.
Notes
Cornbread Recipe for One or Two
Ingredients
Steps
  1. Preheat oven to 400°F.
  2. In a medium bowl, whisk together melted butter, milk, and egg.
  3. In a separate medium bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
  4. Add cornmeal mixture to milk mixture and stir just until flour is moistened.
  5. Pour batter into a 6.5” cast-iron skillet greased with oil or butter and spread evenly.
  6. Bake 22 minutes until top is golden brown and a toothpick inserted in the center comes out clean.  Enjoy warm.
Notes
(1) All Toxins and Parasites Will Come Out of Your Body!! My Grandmother's Old
Easy Cottage Cheese Chocolate Mousse
Servings: 1
Ingredients
Steps
  1. Add cottage cheese, cocoa powder, maple syrup, chia seeds, and vanilla extract to a blender.
  2. Blend until smooth, scraping down the sides as needed. This will take 30-45 seconds.
  3. Transfer to a jar or cup, cover, and refrigerate for a minimum of 30-minutes or until mousse has thickened. Add toppings right before eating and enjoy!
Easy Sourdough Tortilla
Ingredients
Steps
  1. Add the sourdough starter, water, oil, salt, and flour to a mixer with a dough hook.
  2. Knead for 2-3 minutes in a mixer, or 5 minutes by hand. The ingredients should be fully incorporated, and the dough slightly elastic.
  3. Place the dough in a greased bowl, cover with a tea towel or plastic wrap, and allow to sit at room temperature for 12-24 hours. (If you are gluten intolerant, 24 hours is better.)
  4. The next day, divide the dough into 12 equal parts.
  5. On a lightly floured work surface, roll each ball of dough out to about a 1/4 inch thickness. Get them as thin as you can, without them falling apart.
  6. Cook them in a preheated cast iron skillet in a little coconut oil. One minute on each side is sufficient.
Notes
Hutton Girls Homestead
Ingredients
The Ancient Mucus-Busting Syrup
Ingredients
Easy Peanut Butter Fudge (2 Ingredients!)
Servings: 18 Small Pieces
Ingredients
Steps
  1. In a saucepan, combine the peanut butter and sweetened condensed milk over low heat.
  2. Stir continuously until the peanut butter is fully melted and the mixture is smooth and well combined.
  3. Remove it from the heat.
  4. Line an 8 or 9-inch square pan with parchment paper with some hanging off the edges. Transfer the mixture into the pan.
  5. Use the back of a spoon or rubber spatula to spread it evenly.
  6. Allow the fudge to cool and set in the refrigerator for at least 2 hours. Then lift it out of the pan using the parchment paper. Cut it into your desired size squares and enjoy!
Easy Peanut Butter Fudge
Servings: 64 (1-inch) pieces
Ingredients
Steps
  1. Watch how to make this recipe.
  2. Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
Notes
Avocado Rice with Lime
Servings: 4
Ingredients
Steps
  1. In a medium bowl, scoop out flesh of avocado and mash with lime juice, salt, and cumin.
  2. Stir in rice and cilantro until well mixed. Adjust salt and lime to taste. Done!
Notes
Avocado Rice, Avocado Lime Rice
Servings: 2 Adjust Reset
Ingredients
Steps
  1. Set a 6 qt. Instant Pot® to sauté on high heat.
  2. Add oil, 1 tsp. garlic, salt and pepper, and then add chicken. Sauté, stirring occasionally for 5 minutes.
  3. With the chicken remaining in the pressure cooker, add chicken broth and rice and stir to combine, ensuring the rice is fully submerged in the liquid. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.
  4. While Instant Pot is cooking, prepare the avocado sauce in a high-speed blender or food processor. Add diced avocado, remaining garlic, lime juice, chili powder, pepper and salt and blend until smooth.
  5. When the Instant Pot has finished releasing the pressure, open the lid and stir in the avocado lime sauce.
Notes
How to Make All Natural Shampoo
Servings: 4 OUNCES
Ingredients
Steps
  1. Add the water, castile soap and jojoba oil to a glass container. (Use an old shampoo bottle, foaming soap dispenser, or a mason jar)
  2. Stir well.
  3. Add in essential oils. (I used 6 drops of orange, 5 drops lime, 4 drops of bergamot and 2 drops of peppermint)
  4. Secure the lid and shake well.
Notes
The Best Steak Bite Tortellini with Fontina & Roasted Mushroom Blend Casserole
Servings: 6
Ingredients
Steps
  1. Preheat oven to 400°F (200°C). Toss the mushrooms with 1 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 15–20 minutes until golden.
  2. Heat the remaining olive oil in a skillet over medium-high heat. Add steak cubes and sear quickly until browned on all sides. Remove and set aside.
  3. Cook the tortellini in salted boiling water until just al dente, about 1 minute less than package directions. Drain and set aside.
  4. In a saucepan, melt the butter over medium heat. Whisk in flour to form a roux and cook for 1–2 minutes. Slowly add the milk, whisking until smooth and thickened. Stir in Fontina cheese, garlic powder, and black pepper.
  5. In a greased 9×13-inch baking dish, combine tortellini, roasted mushrooms, and steak. Pour the Fontina sauce over and toss gently to coat. Top with mozzarella if desired.
  6. Bake uncovered at 375°F (190°C) for 20–25 minutes, until golden and bubbly.
  7. Garnish with fresh parsley and serve warm.
Notes
Sourdough Discard Garlic Cheese Bread
Servings: 1 skillet (6–8 slices)
Ingredients
Steps
  1. Preheat oven to 400°F (200°C).
  2. In a bowl, whisk together sourdough discard, flour, baking powder, salt, and egg until smooth.
  3. Heat olive oil in oven-safe skillet over medium heat.
  4. Pour batter into skillet; cook 2–3 minutes until bottom begins to set.
  5. Drizzle garlic butter over batter.
  6. Top with mozzarella and Parmesan.
  7. Transfer skillet to oven and bake for 10–12 minutes.
  8. (Optional) Broil 1–2 minutes for golden, crispy top.
  9. Remove from oven; sprinkle with parsley, slice, and serve hot.
Notes
Homemade Chocolate Pudding Is One of My Favourite Snacks
Ingredients
Steps
  1. In a medium saucepan, whisk together the cocoa, salt, and 2 cups of milk. Add the maple syrup or honey and whisk until well combined.
    2. Heat the saucepan over medium heat. Stir frequently as it warms up, don’t let it boil yet.
    In a small bowl or cup, mix the 1/4 cup of cornstarch with the 1/2 cup of cold milk until smooth. This is your thickening slurry.
    Slowly pour the cornstarch slurry into the warm chocolate mixture while whisking constantly. Keep whisking until the mixture starts to thicken, this will take about 5–8 minutes. Once it reaches a pudding consistency, remove from heat.
    Stir in the vanilla extract for extra flavor.
    Pour into serving dishes. For warm pudding, serve right away. For chilled pudding, place plastic wrap directly on the surface (to prevent a skin from forming) and refrigerate for at least 1–2 hours.
    Store covered in the fridge for up to 3–4 days. It thickens more as it chills. After 3-4 days it will start to become a bit thinner.
Chicken Caesar Wrap
Servings: 6 WRAPS
Ingredients
Steps
  1. In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.
How to Make Subway Bread at Home
Ingredients
The Original Marry Me Chicken
Ingredients
Steps
  1. Preheat oven to 375°. In a large ovenproof skillet over medium-high heat, heat 1 tablespoon oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
  2. In same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
  3. Transfer skillet to oven. Bake chicken until cooked through and juices run clear when chicken is pierced with a knife, 10 to 12 minutes.
  4. Arrange chicken on a platter. Spoon sauce over. Top with basil.
Garlic and Herb Sourdough Bread
Servings: 1 loaf
Ingredients
Steps
  1. Mix flour, garlic powder, herbs, and pepper.
  2. Add water and mix until shaggy. Let rest 30 minutes.
  3. Add sourdough starter and salt. Mix well.
  4. Let rise for 4–5 hours with 3-4 stretch and folds.
  5. Shape, place in proofing basket, and refrigerate overnight.
  6. Preheat Dutch oven to 475°F. Invert dough into hot pot.
  7. Score, brush with olive oil, sprinkle salt/herbs.
  8. Bake 20 min covered, then 20–25 min uncovered.
  9. Cool on wire rack before slicing.
Notes
Hot Cocoa Mix {Big Batch}
Ingredients
Steps
  1. In a large mixing bowl, add the confectioners' sugar, cocoa powder, powdered milk, cornstarch, and salt. Whisk together to combine.
  2. Store the mixture in an airtight container for up to a year. This will make 4½ cups of hot cocoa mix, or enough for about 18 cups of hot cocoa.
    3. Making a Cup of Hot Cocoa:
  3. When making a cup of hot cocoa, use about ¼ of a cup of powder per cup of hot water or milk, or adjust to taste preference.
  4. Top the powder with ¼ cup of mini marshmallows if adding.
  5. Pour hot liquid over the cocoa powder, stirring until the powder has dissolved. Enjoy!
Notes
Creamy Cauliflower, Leek, and Cheddar Soup
Ingredients
Omg, This Is So Good! I Could Hardly Believe It's Made with Just 1 Ingredient!
Ingredients
Steps
  1. Place the can on its side in the bottom of the slow cooker. You can fit a few cans in most slow cookers if you plan on making a larger batch.
  2. Fill the slow cooker with water, ensuring that the cans are fully submerged by at least 2 inches of water to prevent the risk of can explosion due to pressure build-up.
  3. Set your slow cooker to ‘Low’ and let it simmer gently for 8 hours. Pull out the can with tongs carefully – it will be incredibly hot.
  4. Allow the can to cool completely at room temperature before opening it. This is when the magic happens: as it cools, the caramel will thicken to that perfect, spoonable consistency.
  5. Once cooled, open the can to unveil a golden treasure: your homemade caramel, ready to luxuriate any dessert (or spoon) it encounters.
Notes
Homemade Jello Cups:
Ingredients
Steps
  1. Pour 1 cup of the juice into a medium bowl. Sprinkle the gelatin over the top and let it sit 5 minutes to “bloom.”
    2. Meanwhile heat the remaining 3 cups of juice in a saucepan until hot (not boiling).
    Pour the gelatin mixture into the hot juice and stir until completely dissolved.
    Taste, if your juice isn’t very sweet, stir in a little honey, maple syrup, or sugar.
    Pour into a glass dish, molds, or jars. Refrigerate at least 4 hours, or until set.
    Slice, scoop, or unmold and enjoy!
How to Make Hot Honey
Servings: 1
Ingredients
Steps
  1. Add the honey and crushed red pepper flakes (or jalapeño slices) to a medium saucepan. Heat over medium heat until the honey very lightly begins to simmer. Give the mixture a quick stir to combine, then remove the pan from the heat. 2
  2. Let the mixture rest for 10 to 15 minutes so that the flavors can infuse. 2
  3. Give the honey a quick taste to test the heat level. If you would like a spicier honey, you can add more red pepper flakes (or jalapeño slices) and/or let the mixture continue to infuse for longer. 2
  4. Once the honey has reached your desired heat level, strain the honey through a fine mesh strainer into a clean storage jar. Stir in the apple cider vinegar until evenly combined. 2
  5. Serve the hot honey immediately or store it for later use. 2
Notes
You Don’T Need Bright-Colored Bottles Full of Fake Flavors to Stay Hydrated
Ingredients
Steps
  1. Stir everything together in a big pitcher or jar until the salt and honey dissolve.
    2. Pop it in the fridge and sip throughout the day.
    Want it sweeter? Add a little more juice or honey till you like the taste.
    Too much for one person? Mix a half-batch or store as a concentrate and dilute with water when ready!
Cream of Chicken Soup Mix
Ingredients
Steps
  1. To make it gluten free, substitute flour with cornstarch.
    2. To use:
  2. Add 1/2 cup of dry mixture to 11/2 cups of water. Then, add your favorite slices
    3. veggies.See less
Sourdough Pancakes
Ingredients
Steps
  1. In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
  2. Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It’s ok if there are a couple of lumps in the batter. It’s important not to overmix.
  3. Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
  4. Ladle ⅓ cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.
  5. Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
  6. Serve warm with butter and maple syrup.
Notes
These Extras Can Add Unnecessary Sugar and Chemicals to Their Diet
Ingredients
Steps
  1. In a medium saucepan, whisk together all ingredients.
  2. Set the saucepan over low heat, stirring occasionally until the mixture is well combined.
  3. Increase the heat slightly to bring the mixture to a gentle simmer. Continue simmering for 5-10 minutes, stirring frequently, until the syrup thickens to your desired consistency.
  4. Allow the syrup to cool completely. Transter it to a jar syrup wit tricken stigat ats it in the refrigerator. The
  5. Use 1-2 tablespoons of syrup in a glass of milk or drizzle over your favorite desserts!
Best Grilled Chicken Breast
Ingredients
Steps
  1. In a medium bowl, whisk garlic, vinegar, oil, brown sugar, rosemary, and thyme; generously season with salt and pepper. Reserve ¼ cup marinade for grilling.
  2. Add chicken to bowl and toss to combine. Cover bowl and refrigerate at least 20 minutes and up to overnight.
  3. Prepare a grill for medium-high heat; preheat 5 minutes. Grill chicken, basting with reserved marinade and turning halfway through, until an instant-read thermometer inserted into thickest part registers 165°, about 6 minutes per side.
  4. Transfer chicken to a platter. Top with parsley.
Creamy Chili Crisp Pasta Recipe (4 Ingredients, 15 Minutes)
Servings: For 4 servings, you’ll need:
Ingredients
Steps
  1. Bring a large pot of salted water to a boil. Cook the pasta according to the al dente directions. Drain and reserve about 1/2 cup pasta water.
  2. While to pasta cooks, make the sauce. In a large skillet over medium-low heat, add the cream cheese and chili crisp. Stir gently until the cream cheese softens and starts to melt.
  3. Add the cooked pasta and spinach to the cream cheese mixture with 2 tablespoons of pasta water. Stir until the spinach wilts and the sauce clings to the pasta. Add more pasta water as needed to reach the desired consistency.
  4. Taste and season with salt and pepper, if needed. Serve with extra chili crisp on top, if desired.
  5. Store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat with a splash of water or milk to loosen the sauce.
    6. My Favorite Add-Ins:
  6. Burst cherry tomatoes: Cook a handful in a little chili oil until jammy before adding the cream cheese. They add sweetness and acidity.
  7. Tomato paste: Similar to the tomatoes, caramelize a spoonful for a minute before adding the cream cheese to deepen the flavor.
  8. Frozen peas: For a boost of protein and pop of texture, stir in a handful of peas with (or instead of) the spinach.
Easiest Sourdough Bread
Ingredients
Steps
    ‍ Instructions:
  1. Mix the dough
    2. In a large bowl, combine starter, water, and flour.
    Stir until a shaggy dough forms.
    Add salt and mix well (use your hands or a spoon).
  2. Bulk ferment
    3. Cover loosely with plastic wrap or a damp towel.
    Let rest at room temp for 6–8 hours until it’s bubbly and risen.
  3. Shape & proof
    4. Lightly flour your surface.
    Turn dough out gently; shape into a rough ball (no kneading!).
    Place on parchment paper, cover with a towel, and proof for 1–2 hours until puffy.
  4. Preheat oven & bake
    5. Place a Dutch oven with the lid inside your oven.
    Preheat oven to 450°F (230°C) for 30 minutes.
    Carefully remove Dutch oven, transfer dough on parchment inside.
    Cover and bake for 30 minutes.
    Remove lid and bake another 10–15 minutes for a golden crust.
  5. Cool
    6. Let bread cool on a rack before slicing.
Notes
·
Ingredients
Steps
    Directions: Full detailed recipe, Tips & Notes here:
  1. Prep Your Cooking Method
Notes
Juicy Chicken Breasts Smothered in Sautéed Mushrooms and Onions Topped with Melted Cheese the Perfect Steakhouse Style Dinner Experience
Ingredients
Melt in Your Mouth Chicken Breast
Ingredients
Steps
  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. In a bowl, mix mayonnaise, Parmesan cheese, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
  3. Spread the mixture evenly over the chicken breasts, making sure each one is fully coated.
  4. Bake for 30–35 minutes, or until the chicken is cooked through and the topping is golden.
  5. Garnish with parsley before serving.
Diy- Cream of Chicken Soup Mix
Ingredients
Famous Turkish Bread That Is Driving the World Crazy! No Yeast, No Oven! Anyone Can Do It
Ingredients
Spicy Lentil Soup
Servings: 4 to 6
Ingredients
Steps
  1. In a large pot with a lid, heat the oil over medium-high heat.
  2. Add the onions, carrots, celery, garlic, and red chili flakes. Mix well, reduce the fire to medium low, cover with a lid and cook for 5 minutes – regularly mixing to prevent burning.
  3. Add the cumin and Italian seasoning. Mix well and cook for 20 seconds while mixing.
  4. Add the fire roasted tomatoes in their juices, lentils, water, bouillon cubes, salt, and pepper. Mix well and turn the heat to medium high. Cover with the lid, bring to a boil, mix one more time to ensure the bouillon cubes are fully melted and incorporated in the water. Then turn the heat to a simmer and cook for 40 minutes with the lid on.
  5. When the 40 minutes have passed, taste to check if the lentils are cooked and to taste seasoning levels. Adjust time and seasoning if needed.
  6. When the lentils are fully cooked, add the spinach (if using), parsley (if using), and lemon juice. Gently push the raw spinach down into the broth. Cover with the lid and allow the soup to sit undisturbed for 5 minutes.
  7. Serve hot.
Notes
Cream Cheese Pound Cake {Video}
Ingredients
Steps
  1. Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1½ inches between the height of the batter and the top edge of the pan.)
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).
  3. Gradually add the sugar and mix until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
  5. Slowly add the cake flour and mix until combined.
  6. Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
  7. Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.
  8. Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.
Here's Everything You Need for These 5 Ingredient Dinner Rolls
Ingredients
What Is the Viral Fire Honey Trend? Heres Why It Is Helpful in Changing Weather
Ingredients
Steps
    Steps To Make Fire Honey:
  1. Take a clean glass bowl or container, and add honey to it.
  2. Now add cayenne pepper, ground ginger, turmeric, cinnamon, and black pepper. Mix well so that all the spices are blended into the honey.
  3. Store it in an airtight container or jar in the refrigerator.
    4. How To Add Fire Honey To Your Diet:
  4. This fire honey concoction is ready to use to use immediately. You can have a teaspoon on its own, mix it into warm tea, or even add it to a glass of warm water with lemon for extra benefits. Plus, adding lemon will also balance out its stark taste. Store it in an airtight container in a refrigerator. If stored properly, this concoction can last for two months.
 Tastyiri · Original Audio
Ingredients
Steps
  1. Mix thyme, oregano, paprika, salt, and pepper.
  2. Coat the chicken breast evenly with the spice mix.
  3. Wrap it tightly in parchment paper, twisting the ends like a candy.
  4. Bake at 350°F for 38 minutes or air fry at 350°F for 30 minutes.
  5. Let it cool completely before slicing thinly.
2 H ·
Ingredients
Steps
  1. Night before: In a large bowl, stir together sourdough discard, flour, sugar, milk, and melted butter. Cover and let sit at room temp overnight.
    2. Next morning: Preheat your waffle iron.
    To the batter, add egg, salt, baking soda, and vanilla. Stir until smooth.
    Lightly grease your waffle iron and pour in batter. Cook according to your iron’s instructions until golden and crisp.
    Serve hot with maple syrup, berries, whipped cream — or go savory with fried eggs and bacon!
Notes
H 6 ·
Ingredients
Steps
  1. Heat an oven-safe skillet (cast iron works best) over medium heat and add 1 tbsp olive oil.
    2. In a bowl, mix sourdough discard, remaining olive oil, salt, and baking powder (if using).
    Pour batter into the hot skillet and spread evenly. Cook for 3–4 minutes until the bottom is set and lightly browned.
    Add sauce, cheese, and toppings of choice right on top of the crust.
    Transfer skillet to a preheated oven at 450°F (230°C) and bake for 10–12 minutes until bubbly and golden.
    Carefully remove, slice, and devour while hot!
Notes
Don’T Toss That Discard Turn It Into the Fluffiest Sourdough Discard Pancakes Ever! Light, Tangy, and Perfect for Lazy Weekend Mornings
Ingredients
Steps
  1. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
    2. In another bowl, whisk together sourdough discard, milk, egg, melted butter, and vanilla.
    Combine wet and dry ingredients until just mixed — a few lumps are okay!
    Let the batter rest for 5–10 minutes for extra fluff.
    Heat a nonstick skillet over medium heat and lightly grease.
    Pour 1/4 cup of batter per pancake onto the skillet.
    Cook until bubbles form on top and edges look set, then flip and cook the other side until golden.
    Serve warm with butter, syrup, fruit, or your favorite toppings!
Notes
Tasty Trails
Ingredients
Steps
  1. Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
    2. In a large bowl, whisk eggs, melted butter, milk, sourdough discard, lemon juice, zest, and vanilla until smooth.
    In another bowl, mix flour, sugar, baking powder, baking soda, and salt.
    Stir dry into wet ingredients until just combined — don’t overmix.
    Gently fold in floured blueberries.
    Pour batter into loaf pan and smooth the top.
    Bake for 45–55 minutes or until golden and a toothpick comes out clean.
    Cool in pan 10 mins, then transfer to a rack.
    (Optional) Drizzle with lemon glaze once cooled for that bakery-style finish!
Notes
Sweet Pumpkin Sourdough Is Your New Fall Dessert Obsession!
Ingredients
Fluffy, Golden, and with That Subtle Sourdough Flavor These Homemade Buns Are the Upgrade Your Burgers (And Sandwiches!) Deserve
Ingredients
Steps
  1. In a bowl, mix sourdough discard, warm milk, egg, oil, and sugar until smooth.
    2. Add salt and flour gradually until a soft dough forms. Knead until smooth (about 8 minutes).
    Cover and let rise until doubled—about 1–2 hours (longer without yeast).
    Divide dough into 8–10 balls, shape into buns, and place on a lined tray.
    Let them rise again for 30–45 minutes while you preheat oven to 375°F (190°C).
    Brush with egg wash, sprinkle seeds if using.
    Bake 15–18 minutes until golden and puffed.
    Cool before slicing… if you can wait!
Notes
Soft, Chewy, and So Easy You’Ll Never Go Back to Store-Bought!
Ingredients
Steps
  1. In a large bowl, mix together sourdough discard, flour, oil, and salt.
    2. Knead until a soft, smooth dough forms. If it's too dry, add a bit of warm water.
    Cover the dough and let it rest for 20–30 minutes.
    Divide into 8–10 balls. Roll each one out thinly on a floured surface.
    Heat a nonstick skillet over medium-high heat (no oil needed).
    Cook each tortilla for about 30–45 seconds per side, until golden spots appear.
    Stack in a towel to keep warm and soft!
Notes
Ina Garten Meatloaf
Servings: 6
Ingredients
Steps
  1. Preheat the oven to 325 degrees F.
    2. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
    Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
    In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense.
    S hape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 ¼ hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
Notes
 Tastyiri · Original Audio
Ingredients
Iingredients
Ingredients
Steps
  1. In a large Dutch oven or stockpot, add the chicken stock and fresh sage. Bring to a gentle simmer over medium heat. While it simmers, prepare the garlic.
    2. Peel all the garlic cloves and slice them in half lengthwise. Carefully remove the small inner sprout from each clove using a sharp knife or toothpick—these shoots can be bitter, especially in garlic-heavy dishes.
    Bring a small saucepan of water to a boil. Add the peeled garlic cloves and boil for 3–4 minutes. Drain the garlic and set aside.
    Using the back of a fork, mash the softened garlic until smooth and paste-like. Take your time to achieve a fine texture. Add the mashed garlic to the simmering stock and let it cook gently for 10 more minutes.
    While the soup simmers, make the mayonnaise. In a narrow jar (just wide enough for an immersion blender), combine the egg yolk, Dijon mustard, pinch of salt, and oil. Save the egg white in case you need it later.
    Place the immersion blender at the bottom of the jar and blend without moving for a few seconds. Slowly raise the blender as the mixture emulsifies. If it doesn’t thicken right away, add the egg white and blend again until the mayonnaise becomes smooth and creamy.
    (Optional) If you prefer a silky-smooth soup, strain the broth through a fine mesh sieve and return it to the pot.
    To temper the mayonnaise, ladle a small amount of the hot soup into it and stir well. Then slowly whisk the tempered mayo into the soup pot, stirring constantly to combine.
    Warm the soup gently over low heat, just until heated through. Do not boil, as this may cause the mayonnaise to curdle.
    Serve hot, topped with crusty croutons, a drizzle of olive oil, a pinch of smoked paprika, and fresh parsley if desired.
Honey-Ginger-Turmeric Cough Drops
Ingredients
Steps
  1. Place a silicone candy mold (any shape) on a large baking sheet. Alternatively, if you don’t have molds, fill a shallow baking sheet with cornstarch. Set aside.
  2. Stir together the honey, lemon juice, ginger, turmeric, and black pepper in a small, heavy-bottomed saucepan. Place a candy thermometer in the saucepan. Cook the mixture over medium-low heat, stirring occasionally, until the mixture reaches 300°F (hard-crack stage), about 15 minutes. Watch closely to avoid scorching.
  3. Immediately remove the pan from heat. Working quickly, spoon the hot mixture into the candy molds. Alternatively, if you’re not using molds, press the back of a tablespoon into the cornstarch in the baking sheet to create small wells. Spoon the hot mixture into each indentation to form drops. Let them set completely before dusting off any excess cornstarch.
  4. Let the cough drops cool at room temperature until hardened, about 30 minutes.
  5. Dust the hardened drops with the powdered sugar or cornstarch to prevent sticking. Store individually wrapped in an airtight container at room temperature for up to 2 months.
  6. Enjoy!
·
Ingredients
·
Ingredients
1. Garlic Butter Rice
Servings: (4 servings):
Ingredients
Steps
  1. Rinse the rice – Wash the rice under cold water until water runs clear, then drain well.
    2. Sauté garlic – In a large saucepan, melt 2 tbsp butter over medium heat. Add minced garlic and sauté until fragrant and lightly golden (about 1–2 minutes).
    Toast the rice – Add the rice and stir to coat with garlic butter for 1–2 minutes.
    Cook the rice – Pour in chicken broth, add salt and pepper, then bring to a boil. Lower the heat, cover, and simmer for 15 minutes (or until rice is tender and liquid absorbed).
    Fluff & finish – Turn off heat. Stir in the remaining 2 tbsp butter. Cover again and let rest for 5 minutes.
    Garnish & serve – Fluff with a fork, sprinkle with fresh parsley, and serve warm.
Sourdough Pancakes
Ingredients
Steps
  1. In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
  2. Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It’s ok if there are a couple of lumps in the batter. It’s important not to overmix.
  3. Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
  4. Ladle ⅓ cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.
  5. Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
  6. Serve warm with butter and maple syrup.
Notes
(5) the Best Beef Enchiladas Recipe!!! Step by Step!! Restaurant Quality.. So Delicious
Ingredients
Amish Hamburger Steak Bake Recipe
Ingredients
Steps
  1. Preheat Oven
    2. Set oven temperature to 350°F (175°C).
    Mix Hamburger Steak Ingredients
    In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, onion powder, and parsley. Stir gently until just combined—avoid overworking the mixture.
    Shape Patties
    Divide mixture into 6–8 equal portions. Form oval-shaped patties about 3/4-inch thick.
    Sear the Patties
    Heat a large skillet over medium-high and coat lightly with oil or cooking spray. Brown each patty for 2–3 minutes on both sides (they don’t need to be fully cooked). Transfer to a greased 9×13-inch baking dish.
    Make the Gravy:
  2. In the same skillet, melt butter over medium heat. Whisk in flour and cook 1–2 minutes, stirring constantly, to form a roux. Gradually whisk in beef broth, then add Worcestershire sauce and mustard. Simmer 3–5 minutes until thickened. Season with salt and pepper.
    3. Bake
    Pour hot gravy evenly over the patties in the baking dish. Cover with foil and bake 30–35 minutes, until patties are fully cooked and tender.
    Serve
Texas Roadhouse Smothered Chicken
Servings: 2
Ingredients
Steps
  1. Place chicken breasts on a plate or cutting board. Using a jacquard tool or fork, poke several holes in the meat. If using a fork, I like to stab it 10 to 15 times on each side of the chicken breast. Place chicken in a dish or a gallon sized ziploc bag.
  2. Wash hands thoroughly. Pour italian dressing over top, coating chicken. Place in the fridge.
  3. Let chicken sit in the marinade for 2 to 24 hours, depending on your schedule. The longer it sits, the more flavorful your dish will be.
  4. Once chicken is done marinating, it's time to cook!
  5. Preheat oven to 400 degrees F.
  6. Heat cast iron skillet over medium high heat. Add oil to pan and then place chicken breasts carefully in. Cook for approximately 5 minutes to thoroughly brown, not moving so that a deep brown color forms. Flip and repeat on the over side. Remove to a clean plate to the side.
  7. Reduce heat to medium and add butter. Add sliced mushrooms and onions, sauteeing until both are softened and fragrant, around 5-7 minutes. Add water and scrap up all of the extras bits on the bottom of the pan, as there is a lot of flavor there.
  8. Add spices and stir. Move mushrooms and onions to the side of the skillet and place chicken breasts back into the skillet. Carefully scoop mushroom-onion mixture over top, splitting between the two pieces of chicken.
  9. Top with cheese slices and place in preheated oven.
  10. Cook for 10 minutes, until chicken is cooked through and cheese is melted and starting to brown.
Italian Dressing Recipe (Ready in 2 Minutes!)
Servings: 1 scant cup
Ingredients
Steps
  1. In a large jar with a lid that holds at least 8 ounces, add the olive oil, red wine vinegar, water, dried basil, garlic powder, oregano, onion powder, salt, sugar, and red pepper flakes. Tightly cover with the lid and shake vigorously until the ingredients are well blended.
    2. This dressing is an excellent make-ahead option that can easily be doubled. If you plan to use it within 1 or 2 days, it can be kept on the counter. Any longer than that and you should store it in the fridge, where it will be good for several weeks. Just give it a vigorous shake before using.
Longhorn-Style Parmesan Crusted Chicken with Garlic Cream Sauce
Ingredients
Steps
  1. Prep the chicken: Gently pound the chicken breasts to an even thickness. Soak them in buttermilk for at least 30 minutes, or overnight for extra tenderness. In a bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Coat each marinated chicken breast in the breadcrumb mixture until fully covered.
    2. Cook the chicken: Warm olive oil and butter in a skillet over medium-high heat. Pan fry the coated chicken for 4–5 minutes per side until golden brown and crisp. Transfer to a baking sheet and top each piece with mozzarella and Parmesan. Broil for 2–3 minutes, just until the cheese melts and the crust turns golden.
    Make the garlic cream sauce: In a saucepan, melt butter and sauté the minced garlic until aromatic. Whisk in the flour to form a roux and cook for about a minute. Slowly pour in the cream and chicken broth, whisking constantly. Stir in Parmesan and Italian herbs, then simmer until the sauce thickens. Add salt and pepper to taste.
    Serve: Plate the chicken and generously spoon the creamy garlic sauce over the top. Finish with a sprinkle of fresh parsley for a touch of color and freshness.See less
Juicy Steak with Creamy Garlic Sauce
Ingredients
Steps
    Prepare the Steaks:
  1. Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper. Let them rest at room temperature for 20–30 minutes before cooking.
    2. Sear the Steaks:
  2. Heat olive oil in a heavy skillet (cast iron is best) over high heat until very hot. Add the steaks and sear for 2–3 minutes per side for medium-rare, depending on thickness.
    3. Add Butter and Aromatics:
  3. In the last minute of cooking, reduce heat to medium-low. Add butter, smashed garlic cloves, and herbs. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly (basting) for extra flavor.
    4. Rest the Steaks:
  4. Transfer the steaks to a plate and let them rest for 5–10 minutes, loosely tented with foil.
    5. Make the Creamy Garlic Sauce:
  5. In the same skillet (wipe out any burnt bits if needed), melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
    6. Add Cream and Cheese:
  6. Pour in the heavy cream, stirring constantly. Add Parmesan cheese and Dijon mustard (if using). Let the sauce simmer gently for 3–5 minutes until thickened. Season with salt and pepper to taste.
    7. Serve:
  7. Slice the rested steaks and plate them. Spoon the warm creamy garlic sauce generously over the top. Garnish with fresh parsley and serve immediately.See less
Juicy Steak with Creamy Garlic Sauce
Ingredients
Flakey Pie Crust
Servings: one 9- or 10-inch pie crust
Ingredients
Steps
  1. Place flour, sugar, salt and baking powder in the bowl of a food processor. Pulse a few times to combine.
  2. Add butter. Pulse about 10 times, until the butter and flour start to combine. The butter will be in some smaller pieces (like peas) and some larger pieces (like walnuts).
  3. Add 2 tablespoons Vodka and 3 Tablespoons very cold water. Pulse about 6-8 times. The dough should feel crumbly when you run your fingers through it, but should hold together when you squeeze it in your hand.
  4. Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 1 hour, and up to 48 hours.
  5. When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
  6. Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. To keep the dough from sticking and to help keep the dough in a round circle, turn the dough ¼ turn clockwise after each roll. Continue rolling and turning until the circle is evenly rolled out.
  7. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge that rests on the lip of the plate.
  8. Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for at least 20 minutes or up to 1 month.
  9. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes. If you are making a pie that requires blind baking (baking the crust without a filling), follow the instructions here.
Ina Garten's Cranberry Fruit Conserve
Servings: 6 to 8
Ingredients
Steps
  1. Cook the cranberries, sugar and 1 cup (8 fl. oz./250 ml) of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests and juices and cook for 15 minutes more. Remove from the heat and stir in the raisins and nuts. Let cool, then refrigerate until ready to serve. Serve chilled. Serves 6 to 8.
Cranberry Conserve Savory
Servings: 3–12 (varies by recipe)
Ingredients
Steps
  1. Prepare all ingredients: wash and halve cranberries if needed, chop fruits and aromatics, toast and chop nuts.
  2. In a large pot, combine cranberries, sugar, citrus zest and juice (or water), and spices. Bring to a boil over medium-high heat, then reduce to a simmer.
  3. Cook, stirring occasionally, until cranberries burst and mixture thickens to a jam-like consistency (about 7–40 minutes, depending on recipe). 234 +2
  4. For recipes with nuts or additional fruits, add them during the last 5–10 minutes of cooking to prevent overcooking. 234 +1
  5. If canning, sterilize jars and lids by boiling for 10 minutes. Fill hot jars with hot conserve, leaving 1/4–1/2 inch headspace. 235 +1
  6. Wipe jar rims with a damp towel, apply lids and rings, and process in a boiling water canner for 10–20 minutes depending on jar size. 235 +1
  7. Remove jars and let cool undisturbed for 12–24 hours. Check seals by pressing the center of the lid; if it doesn’t flex, it’s sealed. 235
Notes
Making a Tea/Coffee Substitute from Yaupon Leaves
Ingredients
Steps
  1. Yaupon Holly, Ilex vomitoria, is the only Native American plant that contains caffeine, and drinking the tea is a lost art that is recently making a comeback. Yaupon tea is a tisane, or herbal infusion. It is not a true tea like that of the Chinese black tea, Camelia sinensis. Yaupon grows throughout East Texas like an undesirable weed. The shrub-size to tree-size plant can be found in pine, hardwood, and mixed forests. It is a menace for pine plantation owners. After thinning a stand of timber, yaupon often takes advantage of the light that reaches the forest floor. The berries are a favorite food of birds, who spread the seeds in their bird droppings. It doesn’t take long for these seeds to find their way onto open ground. In 2-3 years the mature plants can take over the understory and grow to be between 12-45 feet tall, with 25 feet being most common height. In the event of a wildfire, it is a ladder fuel that can allow the fire to move into the canopy of the forest and spread from one tree crown to another. Though a native to the southern states of North America, it is considered a noxious or invasive plant.
  2. As a drink, yaupon tea is becoming popular in cities like Austin, TX because of its potential to provide a more environmentally-friendly replacement for coffee. It even reduces the need for importing Chinese tea. Some enterprising individuals have created companies that will remove the pesky yaupon from your property and at the same time harvest leaves to be sold commercially. But the Austin-ites aren’t the first to discover yaupon’s usefulness. Native Americans called yaupon tea, “Black Drink,” and early tribes drank it gluttonously during a ceremonial purging or “cleansing ritual,” which caused them to vomit. This scene, as described by European observers, lead to the species name for the plant, vomitoria. However, in moderate amounts, the drink is safe to consume. In later reports, the tribes used the drink as part of social and communal gatherings. It gave energy and alertness before important decisions were made. The scientific name has made it somewhat difficult to commercially market the tea, but scientists say that it does not have emetic properties. Actually, according to an article from NPR, Steve Talcott, a professor of food chemistry at Texas A&M University, says it is rich in polyphenols, which are antioxidants. While it is the only North American plant that contains caffeine, the caffeine content is comparable to green and black tea. The caffeine is still quite addictive. As noted in the book, Black Drink: A Native American Tea, it was often drank by early Spanish settlers in America. “In 1615 Father Francísco Ximénez…reported that it was drunk first thing in the morning and that ‘there is no Spaniard or Indian who does not drink it every day in the morning and evening . . . it is more of a vice than [hot] chocolate in New Spain.'”
  3. Foraging for wild edible plants is a practice that was largely forgotten, but has risen again in popularity, especially with help from local experts who often teach classes in plant identification, medicinals or herbalism, and foraging. Many books and blogs have been written by homesteading and gardening enthusiasts, who recognize the importance of living off the land. It has become a movement for environmentalists, preppers, dieters, organic growers, chefs, and those who simply wish to get back to nature. Foraging for yaupon is especially easy because it is so readily available and no one minds if you harvest it! Examples of experts on the subject include 1) Mark “Merriwether” Vorderbruggen, who teaches foraging classes throughout the state is the author of the informative website “Foraging Texas” and the book Idiot’s Guide: Foraging 2) Charles Allen, of Allen Acres Bed & Breakfast in Pitkin, Louisiana, teaches classes on plant identification and foraging in East Texas/Western Louisiana and co-authored the book Edible Plants of the Gulf South, and 3) and the two person team consisting of Eric M. Knight and Stacy M. Coplin, who teach foraging classes at the Ladybird Johnson Wildflower Center in Austin, TX and authored the book Falcon Guides: Foraging Texas.
  4. Before you make your own Yaupon Tea, be sure you have the correct plant! Chinese Privet (Ligustrum sinense), an invasive, exotic, ornamental bush with fragrant flowers, looks similar to Yaupon. Chinese Privet has opposite leaves and smooth “leaf margins” – botanical term for leaf edges. Yaupon’s leaves alternate on the stem and have “small, round-toothed leaf margins” (technically referred to in botany as “crenulate”). Therefore, you want to look for round, bumpy edges when you are foraging. Chinese Privet is known for its fragrant flowers in spring that attract honeybees. In contrast, Yaupon is not known for its flowers, but for its bright red berries in the fall/winter, which make a beautiful addition to Christmas wreaths. Do not eat the berries! Both are wonderful for birds, but toxic to humans.
  5. So, how is the tea made? Yaupons leaves are plucked off the stem and can be used fresh, dried, or roasted before brewing. Tea made from fresh or dried leaves tastes more like green tea. Roasting the leaves gives the drink a smoky flavor is said to be very similar to yerba maté (the South American equivalent, made from Ilex paraguariensis). Native American tribes roasted the leaves (also referred to as parching or blanching) in a pan over the fire. Today, most people prefer to roast leaves in the oven at 350°F for 10-15 minutes. Once roasted, the leaves will turn from green to brown. A few blackened leaves will not affect the flavor. Grind the crispy leaves using any method you prefer: mortar and pestle, coffee grinder, or herb grinder. Backpackers and bushcrafters use the old Indian method by grinding with a rock. At this point, your tea leaves can be stored in an airtight jar for later use. If you’re ready to taste it now, add 1 tsp per cup of hot water and let steep for 5 minutes. Longer steeping will result in a stronger tea. Lost Pine Yaupon Tea company claims that boiling or simmering the decoction for a little while will enhance the flavor and bring out the stimulating effects of the caffeine and theobromine (the feel good relative of caffeine found in cacao). The original Black Drink was thought to have other herbs added to it (for flavor or medicinal purposes) and the recipe varied by tribe. When you are finished simmering leaves and herbs, allow the leaves to fall to the bottom and decant the top liquid into a mug. Enjoy hot or iced. Feel free to add milk or your favorite sweetener. This drink provides energy that is jitter free, long lasting and without the coffee crash.
    6. Yaupon Tea Instructions:
  6. Remove leaves from stem.
  7. Roast in oven at 350°F for 10-15 minutes until brown to almost black.
  8. Add 1 tsp dried or roasted leaves to hot water and simmer for 5 minutes.
  9. Add other herbs as desired.
  10. Allow tea leaves to settle and decant top liquid.
  11. Add milk or sweetener as desired.
Sourdough Brioche = the Buttery Bread of Your Brunch Dreams
Ingredients
Perfect Rice
Servings: Original recipe (1X) yields 4 servings
Ingredients
Steps
  1. Melt butter in a medium saucepan over medium high heat.  Add rice and salt,  and cook, stirring constantly, 1 minute or until each grain is coated in butter and turning translucent.  Add stock, stir once and bring to a boil.
  2. Stir once more to make sure no rice is sticking to the bottom and reduce the heat to a simmer on medium-low heat.  Cover and cook 17 minutes, undisturbed, until the liquid has been absorbed. Fluff rice with a fork and serve.
Savory Beef and Garlic Butter Linguine in Parmesan Cream
Servings: 4
Ingredients
Steps
  1. Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta cooking water and set it aside. Drain the pasta and set it aside as well.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and fully cooked. Season with salt, pepper, and Italian seasoning. Once done, transfer the beef to a plate and set aside.
  3. In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.
  4. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for a few minutes to allow it to thicken slightly. Then, stir in the grated Parmesan and shredded mozzarella cheese until the sauce becomes smooth and creamy.
  5. Add the cooked linguine and ground beef back into the skillet. Toss everything together so the pasta and beef are evenly coated in the creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
  6. Taste the dish and adjust the seasoning with extra salt or pepper, if needed. Garnish with fresh parsley and serve warm.
Baking Soda Galaxy Ornaments
Ingredients
Steps
    Add Paint:
  1. Squeeze a few drops of each paint color into the ornament — black for depth, blue and purple for spacey tones, and a touch of pink or gold for highlights.
    2. Shake or Swirl:
  2. Seal the top with your thumb and shake gently (or slowly swirl) to mix the colors. Watch as the paint and baking soda form beautiful marbled galaxy patterns.
    3. Add Glitter:
  3. Sprinkle in a pinch of fine glitter and swirl again to let it catch the light like tiny stars.
    4. Let It Dry:
  4. Leave the ornament open for a few hours to dry completely before putting the top back on.
    5. Display:
  5. Add a string or ribbon and hang your galaxy ornament in a bright spot or on your tree.
Notes
Creamy Chicken Stuffing Bake
Ingredients
Steps
  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
    2. Arrange the 4 chicken breasts in a single layer in the dish.
    Spread the cream of chicken soup evenly over the top of each chicken breast. (If you prefer a looser sauce, whisk 2–4 tbsp milk into the soup before spreading.)
    Sprinkle the onion soup mix evenly over the soup layer.
    Prepare the Stove Top stuffing according to the box instructions. Stir 2–3 tbsp melted butter into the finished stuffing (this helps it brown/crisp). Spoon the prepared stuffing evenly over the chicken and soup, pressing gently to cover.
    Cover the pan tightly with foil and bake at 375°F (190°C):
  2. Thick breasts (normal sized): 50–60 minutes covered, or until internal temp reaches 165°F (74°C).
    3. Thin breasts / cutlets: 30–40 minutes covered — check doneness early.
    Remove foil and bake an additional 10–15 minutes uncovered, or broil 2–3 minutes at the end to brown and crisp the stuffing top (watch closely so it doesn’t burn).
    Let rest 5 minutes before serving so juices settle.
    Tips & troubleshooting
    If the stuffing looks soggy after baking: remove foil earlier next time, or stir a couple tablespoons melted butter into the prepared stuffing before topping (as above). Broiling for 2–3 minutes crisps it quickly.
    Use an instant-read thermometer (165°F / 74°C) for perfectly cooked chicken.
    Leftovers: cover and refrigerate up to 3–4 days. Reheat gently in oven (covered, 325°F) or microwave; you can refresh the top under the broiler for crispness.See less
Copycat Chick-Fil-A Nuggets
Servings: 40 nuggets
Ingredients
Steps
  1. Cut chicken breasts into 1-inch cubes (nugget-sized pieces). In a large mixing bowl, whisk together milk, egg, salt, and M.S.G. (if using). Add in nugget pieces and toss to combine. Cover and refrigerate 30 minutes or up to 2 hours.
  2. When ready to cook, pour enough peanut oil into a large skillet to cover the bottom with 2 inches of oil. Heat peanut oil to 350 degrees Fahrenheit and monitor temperature.
  3. Make the dredging mixture by combining flour, powdered sugar, paprika, salt, black pepper, M.S.G. (if using), and baking soda in a shallow bowl or gallon-sized resealable plastic bag.
  4. Remove the chicken breast pieces from the fridge. Remove chicken pieces from milk mixture and tap off excess liquids.
  5. Working in small batches, toss the chicken breast pieces in the dredging mixture to coat. Place on a wire rack until ready to fry.
  6. Fry chicken in peanut oil in small batches for 4 to 5 minutes, until chicken reaches an internal temperature of 165 degrees Fahrenheit. Use a slotted spoon or tongs to remove nuggets from oil and transfer to a paper towel lined plate to drain. Serve hot.
Brush with Butter Optional
Ingredients
Steps
  1. Whisk together
Orange Chicken
Servings: Original recipe (1X) yields 4 servings
Ingredients
Steps
  1. Gather all ingredients.
    2. Brie Goldman/ Food Styling: Annie Probst / Prop styling: Sue Mitchell:
  2. Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat. Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil. Remove from heat, and cool for 10 to 15 minutes.
    3. Brie Goldman/ Food Styling: Annie Probst / Prop styling: Sue Mitchell:
  3. Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce. Seal the bag, and refrigerate for at least 2 hours. Reserve the remaining sauce.
    4. Brie Goldman/ Food Styling: Annie Probst / Prop styling: Sue Mitchell:
  4. Mix flour, salt, and pepper in another resealable plastic bag.
    5. Brie Goldman/ Food Styling: Annie Probst / Prop styling: Sue Mitchell:
  5. Remove chicken from the marinade and place into the bag of seasoned flour. Seal the bag and shake to coat.
    6. Brie Goldman/ Food Styling: Annie Probst / Prop styling: Sue Mitchell:
  6. Heat the olive oil in a large skillet over medium heat. Cook chicken in the hot skillet until browned on both sides.
    7. Brie Goldman/ Food Styling: Annie Probst / Prop styling: Sue Mitchell:
  7. Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet.
    8. Brie Goldman/ Food Styling: Annie Probst / Prop styling: Sue Mitchell:
  8. Pour reserved sauce into the skillet and bring to a boil over medium-high heat. Mix together cornstarch and water until completely smooth. Stir into the boiling sauce.
    9. Brie Goldman/ Food Styling: Annie Probst / Prop styling: Sue Mitchell:
  9. Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.
    10. Brie Goldman/ Food Styling: Annie Probst / Prop styling: Sue Mitchell:
  10. Serve over rice and enjoy!
Sugar Free Condensed Milk {3 Ingredients}
Servings: 10
Ingredients
Steps
  1. Add the heavy cream, butter, allulose, and vanilla into a small saucepan.
  2. Over medium heat, bring the mixture to a boil. Stir regularly, until it begins to simmer. Once it begins to simmer, reduce the heat to very low. Let the condensed milk simmer for around 45 minutes.
  3. Remove from the heat and allow it to cool down completely. Once cool, transfer to a glass jar or container and refrigerate.
Notes
(1) How to Make Homemade Heavy Cream at Home ! Things We Don’T Buy Any Longer- Save Money
Ingredients
Gluten Free Pumpkin Pie Cookies
Servings: 12 cookies
Ingredients
Steps
  1. Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with parchment/baking paper.
    2. Pumpkin pie filling:
  2. In a bowl, whisk together all the pumpkin pie filling ingredients until smooth.
    3. Tip: Instead of all the individual spices, you can use 1 teaspoon of pumpkin pie spice, if you wish.
  3. Set aside until needed.
    4. Cookie dough:
  4. Note: For best results, weigh your ingredients – especially the gluten free flour blend! If you use cups/volume measurements, it’s very easy to accidentally overmeasure your flour, which can result in a dry, crumbly cookie dough that’s very difficult to shape. So, if you want to get the perfect cookies every single time, weigh your ingredients with a digital food scale.
  5. In a large bowl, cream together the softened butter and light brown sugar until pale and fluffy. You can do this by hand using a large balloon whisk, with a hand mixer fitted with the double beaters, or with a stand mixer fitted with the paddle attachment.
  6. Add the egg yolks and vanilla, and mix well to combine.
  7. In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, salt, cinnamon, ginger and nutmeg, and add them to the wet ingredients.
  8. Mix well until you get a smooth cookie dough with no flour clumps. It should have a scoopable consistency and shouldn't be sticky to the touch. It'll be firm enough so you can scoop it and shape it into balls with your hands, but it shouldn't be dry or crumbly.
    9. Assembling & baking the cookies:
  9. In a small bowl, mix together the granulated sugar and cinnamon to make the cinnamon sugar.
  10. Use a 2-tablespoon cookie or ice cream scoop to scoop out a portion of the cookie dough. Roll it between your palms to shape it into a ball, then roll it in the cinnamon sugar so it's evenly coated.
  11. Repeat with the rest of the cookie dough, you should get 12-14 cookies in total (depending on the exact size of your cookie dough balls).
  12. Place the sugar-coated cookie dough balls onto the lined baking sheet, spacing them at least 2 inches (5cm) apart.
  13. Use a 1-tablespoon measuring spoon to make an indent in the centre of each cookie dough ball.
  14. Fill the cookies with about 1 tablespoon of the pumpkin pie filling. It’ll be full to the brim but don’t worry, it won’t overflow.
  15. Bake the cookies at 350ºF (180ºC) for 10-12 minutes or until they've spread and puffed up slightly, they're evenly golden brown around the edges, and the pumpkin pie filling has set.
    16. If you're baking the cookies in two batches, keep the other baking sheet at room temperature on your counter – no need to keep it in the fridge.
  16. The cookies will be very soft and fragile immediately out of the oven. Allow them to cool completely to room temperature on the baking sheet – trying to move them around (for example, to a wire cooling rack) could make them crumble or break.
  17. Once cooled, you can decorate them with dollops of lightly sweetened vanilla whipped cream. I like to pipe the whipped cream on the cookies just before serving, either with a large open star piping tip (to create small dollops) or with a petal piping tip (to create a wavy zig-zag pattern); see blog post for photos. You can also add a small sprinkling of cinnamon, if you wish.
  18. Serve and enjoy!
How to Make Healthy Homemade Jello (Only 2 Ingredients)
Servings: 36
Ingredients
Steps
  1. In a small bowl, add the gelatin powder and 3/4 C. juice. Mix with a fork until there are no lumps. Let sit for 5 minutes to allow the gelatin to “bloom.”
  2. In a saucepan over medium-high heat, add the remaining juice. Right before it breaks into a boil, turn off the heat. Add in the optional honey and lightly stir with a whisk to combine. Then, add in the bloomed gelatin mixture. Continue to stir with a whisk until it has fully dissolved.
  3. Pour the mixture into a non-stick 8×8 pan. Refrigerate for 12-24 hours or until firm. Cut into small bite-size squares and keep stored in the fridge until ready to consume. ENJOY!
(1) Easy, Homemade Hamburger Buns Ready in 1 Hour!
Ingredients
Steps
    Activate the Yeast:
  1. Combine milk, water, butter and yeast. Stir and let sit for 10 minutes
    2. mix dough:
  2. Add flour and salt, mix well. Knead for 2 minutes until smooth
    3. First Rise:
  3. Shape into a dough ball, lightly oil and place in a bowl. Cover with a lid or plastic wrap. Let rise for 15 minutes
    4. Shape the dough:
  4. Cut dough into 8-10 pieces. Shape each one into a ball and make circles  using the palm of your hand to strengthen the ball. Press each dough ball down to flatten
    5. Second Rise:
  5. Place dough balls evenly apart on parchment paper and cover with a dish towel. Let rise for 15-20 minutes
    6. egg wash and bake:
  6. Brush the tops with an egg wash. Add sesame seeds. Bake at 415 for 15-18 minutes, until golden
(1) the Easiest Homemade Sandwich Bread Recipe!
Ingredients
(1) Easy Overnight Bread Loaf
Ingredients
Steps
  1. Combine all dry ingredients and mix
    2. Add water slowly and mix
    Cover and let sit overnight
    The following morning:
  2. Set oven to 425 degrees and put a Dutch oven inside
    3. Shape the dough and place on parchment paper
    Cover with a dish towel and let rise while the oven preheats 10-15 minutes
    Place in dutch over and score the dough
    Bake for 30 minutes
    Increase temperature to 435 degrees. Remove the lid. Bake for 20 minutes
    Let cool completely before cutting
How to Make Fluffy English Muffins in 1 Hour!
Ingredients
Banana Cobbler
Ingredients
Sourdough Blueberry and Cream Cheese Loaf
Ingredients
Steps
  1. Feed sourdough starter 4-12 hours before making dough.
  2. Mix the Ingredients
  3. Mix starter (active and bubbly), water, flour, and salt with a dough hook or your hands.
    4. Cover the bowl with a damp towel and let sit for 30 minutes.
  4. Stretch and Fold
  5. Stretch and fold the dough.
    6. Take the edge of the dough and stretch it up and in.
    Continue doing this until all of the dough has been stretched inward to make the dough look more ball-like.
    Cover the bowl with a damp towel and let sit for 30 minutes.
    Repeat stretch and fold.
    Cover the bowl with a damp towel and let rest on the counter for about 12 hours or until the dough has almost doubled in size.
  6. Shape
  7. Place the dough on a floured cutting board.
    8. Spread the dough out into a square-like shape.
  8. Cut the cream cheese into small cubes.
    9. Place cream cheese and blueberries on top of the dough.
    Fold each side of the dough up and in, covering the cream cheese and blueberries.
    Flip the dough over.
    Shape the dough into a round loaf. You can do this with your hands or by using a dough scraper.
    Place the dough in a banneton basket or cheesecloth-lined bowl. Cover the bowl in saran wrap and place the bowl in the refrigerator for about 12 hours.
  9. Score and Bake
  10. Preheat the oven to 450 degrees Fahrenheit.
    11. Place the Dutch oven, lid on, in the oven to heat up.
    Place the bowl of dough in the freezer for 10 minutes. This will harden the dough to make it easier to score.
    Flip the dough over onto parchment paper.
    Flour the top of the dough and score in any design you would like.
    Take the Dutch oven out of the oven.
    Place the dough and parchment paper into the Dutch oven carefully.
    Bake for 30 minutes with the lid on.
    Remove the lid and bake for 20 minutes.
  11. Cool
  12. Remove the Dutch oven and place the sourdough bread on a cooling rack.
    13. Let cool for at least 1 hour or until the bread is completely cooled off.
Notes
When I Whip Up This Soup, the Whole Place Smells Incredible. This Soup Is Just Awesome
Servings: 6
Ingredients
Steps
  1. For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends ADVERTISEMENT
Crockpot French Onion Beefloaf
Ingredients
Steps
    Mix the Beefloaf Base
    In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and pepper. Blend until the mixture is smooth and evenly combined.
    Shape the Loaf
    Mold the beef mixture into a firm loaf shape and carefully place it at the bottom of your crockpot.
    Caramelize the Onions
    In a skillet set over medium heat, melt the butter. Add the sliced onions and cook slowly, stirring now and then, for about 20 minutes until they turn golden brown and soft.
    Deglaze and Enrich
    Pour the beef broth into the onions, stirring to loosen any browned bits from the pan. Let the mixture simmer for 2 minutes to deepen the flavor.
    Add the Topping
    Spoon the onion and broth mixture evenly over the beefloaf inside the crockpot, covering it fully.
    Slow Cook
    Cover and cook on low for 6 to 8 hours, until the meatloaf is thoroughly cooked and the juices run clear.
    Finish with Swiss Cheese
    About 10 minutes before serving, layer the Swiss cheese slices over the hot beefloaf. Cover again to let the cheese melt into a delicious, gooey topping.
    Serve and Enjoy
Cucumber Crab Salad in a Jar
Servings: 1
Ingredients
Steps
  1. Using a mandolin or sharp knife, slice the cucumber into 1/8-inch thick slices. 1
  2. Add the sliced cucumber, diced imitation crab, diced avocado, Kewpie mayonnaise, whipped cream cheese, soy sauce, and sesame seeds to a large deli container or glass jar. 1
  3. Cover the container or jar and shake vigorously until all the ingredients are well combined. 1
  4. Serve immediately, either directly from the jar or poured into a bowl, and garnish with additional sesame seeds if desired. 1
Notes
Best Fluffy Pancakes
Ingredients
Steps
    Prepare Your Cooking Surface:
  1. Heat your griddle or large skillet over medium heat while you prepare the batter. A properly heated surface is crucial for even cooking—you’ll know it’s ready when a drop of water sizzles and evaporates quickly.
  2. Lightly butter the surface just before cooking your first batch. Too much butter can cause uneven browning, so use just enough to prevent sticking.
    3. Mix the Dry Ingredients:
  3. In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. Make sure there are no lumps in the baking powder—this ensures even rising throughout your pancakes.
  4. Create a well in the center of the dry ingredients. This classic technique helps prevent overmixing when you add the wet ingredients.
    5. Combine Wet Ingredients:
  5. In a separate bowl or large measuring cup, whisk together the milk, egg, melted butter, and vanilla extract until smooth. The melted butter should be cooled slightly so it doesn’t cook the egg when mixed.
  6. Make sure your milk is at room temperature if possible—cold milk can cause the melted butter to solidify into small pieces.
    7. Bring It Together:
  7. Pour the wet ingredients into the well you created in the dry ingredients. Using a whisk or large spoon, gently fold the mixture together until just combined. The batter should still be slightly lumpy—this is exactly what you want.
  8. Stop mixing as soon as you no longer see dry flour. Overmixing develops the gluten in the flour, which leads to tough, dense pancakes instead of fluffy ones.
    9. Cook the First Batch:
  9. Pour ¼ cup of batter for each pancake onto your heated, buttered griddle. Space them apart so they have room to spread slightly. The batter should sizzle gently when it hits the surface.
  10. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. The bubbles are your signal—when they pop and don’t immediately fill back in, it’s time to flip.
    11. Flip and Finish:
  11. Using a wide spatula, flip each pancake in one confident motion. Cook for another 1-2 minutes until the bottom is golden brown. The second side always cooks faster than the first.
  12. Transfer finished pancakes to a warm plate and cover loosely with a clean kitchen towel to keep them warm while you cook the remaining batches.
Notes
Ina Garten's Perfect Roast Chicken
Servings: 3 or 4 servings
Ingredients
Steps
  1. Heat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a roasting pan just large enough to hold it.
  2. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both lemon halves and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
  3. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. (See Tip for cooking instructions if you'd like to also roast potatoes and carrots with the chicken.)
  4. Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  5. Remove all the fat from the bottom of the roasting pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan.
  6. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
  7. Slice the chicken onto a platter and serve immediately with the warm gravy.
Notes
(1) Peanut Butter Krispies Cookies from 1972 Still the World's Best Peanut Butter Cookie
Instructions

Preheat oven to 350. Line cookie sheets with parchment or foil.
Ingredients
Steps
  1. Preheat oven to 350. Line cookie sheets with parchment or foil.
  2. Cream butter and sugar together until fluffy. Beat in peanut butter, egg, and vanilla until very creamy.
  3. In a separate bowl combine four, salt, and soda. Then slowly beat in to the wet ingredients. Gently stir in rice krispies. Let dough chill for 1 hr. DO NOT SKIP THIS STEP
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Ingredients
A Cranberry Sauce Alternative
Servings: approximately 2 cups
Ingredients
Steps
  1. Combine 1 cup of water and ½ – ¾ cup of sweetener in a medium saucepan. Bring to a simmer over medium-high heat, stirring until sugar dissolves.
  2. Add 1 cup of fresh hibiscus (remove the seed pod), and let it simmer until slightly thickened, stirring constantly.
  3. Next, add 1 cup of chopped fruit—pear, apple, mango, or pineapple.
  4. Use an immersion blender (if desired) and blend sauce lightly for a smoother consistency.
  5. Add two tablespoons of freshly grated ginger and the zest and juice of 1 orange.
  6. Optional: add cinnamon, allspice, or jalepeño to taste.
  7. Simmer over medium heat, stirring constantly until the sauce thickens.
  8. Remove from heat.
  9. Serve warm or chilled.
  10. Pour extra sauce into a glass jar—store sauce in the refrigerator for up to one month.
Notes
(2) Three Calendula Skincare Recipes Using Homemade Calendula Oil (Salve, Lip Balm, and Bath Bombs)
Ingredients
Sourdough Pancakes
Ingredients
Steps
  1. In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
  2. Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It’s ok if there are a couple of lumps in the batter. It’s important not to overmix.
  3. Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
  4. Ladle ⅓ cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.
  5. Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
  6. Serve warm with butter and maple syrup.
Notes
Sourdough No Knead Garlic Bread
Ingredients
Steps
    Step by Step Method:
    Prepare the Garlic:
  1. Start by peeling your garlic cloves. You can either mince them finely or roast them for a milder flavor. To roast, wrap the cloves in foil with a drizzle of olive oil and bake at 180 degrees Celsius for about 20 minutes. When the garlic is soft and golden, mash it into a paste. This step makes your bread rich with flavor but not too strong.
    2. Mix the Dough:
  2. In a large mixing bowl, add your flour and salt. Mix them gently to combine. Add your active sourdough starter and warm water. Stir everything with a spoon or your hand until all the flour is absorbed. The dough will look sticky and shaggy, and that is exactly how it should be. Add the mashed garlic and olive oil. Mix again until everything looks evenly combined. You do not need to knead it. Just make sure there are no dry patches of flour left.
    3. Let the Dough Rest (Bulk Fermentation):
  3. Cover the bowl with a clean towel or plastic wrap and let the dough rest at room temperature for about 8 to 10 hours. If your kitchen is warm, it may take less time. If it is cool, you can leave it overnight. During this time, the sourdough starter will work like magic, creating air bubbles and helping the dough rise naturally. When it is ready, the dough will look soft, airy, and slightly puffy.
    4. Shape the Dough:
  4. After the first rise, sprinkle a little flour on your work surface and gently turn the dough out of the bowl. Handle it carefully to keep the air inside. Fold the dough edges toward the center to form a round or oval shape. This helps build structure. If you want to add extra garlic flavor, you can spread a little roasted garlic or melted butter in between folds. Once shaped, place the dough seam side down on parchment paper or in a floured proofing basket.
    5. Second Rise:
  5. Cover the dough again and let it rest for about 1 to 2 hours, depending on the temperature. It should puff up slightly but not double in size. During this time, preheat your oven to 230 degrees Celsius and place a Dutch oven or heavy baking pot inside to heat up. This step ensures your bread gets a beautiful crust when baked.
    6. Bake the Bread:
  6. When the oven is hot, carefully take the Dutch oven out. Use the parchment paper to lift the dough and place it inside the pot. You can score the top lightly with a sharp knife to help it expand nicely. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 10 to 15 minutes until the crust turns deep golden brown.
    7. Add Garlic Butter:
  7. While the bread is baking, melt butter in a small pan. Add a clove of minced garlic and cook gently for one minute. When the bread comes out of the oven, brush it immediately with this garlic butter. It will soak into the crust and add a delicious aroma. Sprinkle fresh parsley or Parmesan cheese on top if you like.
    8. Cool and Serve:
  8. Let the bread cool for at least 30 minutes before slicing. This helps it finish cooking inside and keeps the texture perfect. Once cooled, slice and enjoy. It tastes amazing on its own, with soup, or dipped in olive oil. The flavor of garlic and sourdough together is unforgettable.
    9. Why This Recipe Is Special:
  9. This sourdough no knead garlic bread is special for many reasons. First, it combines two wonderful flavors: the tangy taste of sourdough and the rich, comforting taste of garlic. They come together perfectly in one soft yet crunchy loaf. The no knead method makes it simple enough for anyone to try, even if you have never baked bread before.
    10. It is also healthier than regular white bread. Sourdough is made through natural fermentation, which breaks down gluten and makes it easier for your body to digest. It also helps your body absorb more nutrients from the flour. The garlic adds not only flavor but also health benefits, since garlic is known to support the immune system and heart health.
    Another reason it is special is that it brings a feeling of warmth and satisfaction. Baking bread at home is one of those experiences that feels peaceful and rewarding. Watching the dough rise and smelling the bread as it bakes can lift your mood instantly. It connects you to a slower, more mindful way of cooking, something many people find comforting in a busy world.
    Extra Tips for Better Taste:
  10. Use a strong sourdough starter. The more active and bubbly it is, the better your bread will rise.
    11. Add roasted garlic for a gentle flavor. Raw garlic is stronger, while roasted garlic gives a sweet, deep aroma.
    Do not skip the rest time. The long fermentation gives the bread its wonderful texture and taste.
    Control your oven heat. If your bread browns too quickly, lower the temperature slightly.
    Try adding herbs. Rosemary, thyme, or oregano go beautifully with garlic and sourdough.
    Add cheese for a twist. A sprinkle of Parmesan or mozzarella before baking can create a cheesy garlic crust.
    Use good olive oil. A high quality oil enhances both flavor and texture.
    Do not cut too soon. Letting the bread cool helps the inside set properly.
    Freeze leftovers. Slice and freeze for easy toasting later. It tastes fresh when reheated.
    Experiment. Try adding black pepper, chili flakes, or roasted onions for new variations.
Sourdough Butter Cookies
Ingredients
Steps
  1. These simple ingredients combine to make soft, buttery cookies with a gentle sourdough touch that you will not forget.
    2. Step by Step Method:
    Prepare the butter and sugar:
  2. Start by placing the softened butter in a large mixing bowl. Add the granulated sugar and brown sugar. Use a hand mixer or a whisk to beat them together until the mixture becomes smooth, light, and creamy. This step is very important because it adds air into the butter, which helps your cookies stay soft and fluffy.
    3. Add the sourdough starter:
  3. Once your butter and sugar are well mixed, add the sourdough starter to the bowl. Mix again until the starter blends smoothly with the butter mixture. The starter gives the cookies a mild tang and helps create a wonderful chewy texture.
    4. Add the vanilla and dry ingredients:
  4. Next, add the vanilla extract for a sweet aroma. In another small bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture into your wet ingredients. Mix gently with a spatula until everything is combined. Do not overmix, or your cookies may become too dense.
    5. Chill the dough:
  5. After mixing, the dough may feel soft. Cover the bowl and place it in the refrigerator for about 30 to 45 minutes. This step helps the butter firm up, making the dough easier to handle and shape. It also improves the texture of the cookies during baking.
    6. Shape the cookies:
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take small portions of dough, roll them into small balls about the size of a walnut, and place them on the baking sheet. If you want a prettier look, you can lightly press each ball with a fork or your thumb. You can also sprinkle a little sugar on top for extra shine and crunch.
    7. Bake to perfection:
  7. Bake the cookies for about 10 to 12 minutes, or until the edges turn light golden. The center should still look a little soft. They will continue to cook slightly after you remove them from the oven. Let them rest on the tray for 5 minutes, then move them to a wire rack to cool completely.
    8. Enjoy your creation:
  8. Once the cookies cool, they are ready to eat. Each bite will have the rich taste of butter with a hint of sourdough tang. Store them in an airtight container at room temperature, and they will stay fresh for up to one week.
Easy Chocolate Ice Cream (No Eggs)
Servings: 10
Ingredients
Steps
  1. In a chilled bowl, combine cocoa and both sugars, whisking to combine well. Add cold milk and whisk until sugars are dissolved. Stir in cold heavy cream and vanilla. The colder everything is, the better.
  2. Pour mixture into the freezer bowl of ice cream maker. Let run for 20-30 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine's freezer bowl – if it starts to overflow, turn machine off.
  3. Transfer to airtight container and freeze at least 2 hours or until ice cream is desired consistency.
  4. Prior to serving, let ice cream sit at room temp for a few minutes just to soften enough for easy scooping.
Notes
Sourdough Pancakes
Ingredients
Steps
  1. In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
  2. Add the sourdough starter, milk, egg and oil to the top of the dry ingredients. Mix well just until combined. It’s ok if there are a couple of lumps in the batter. It’s important not to overmix.
  3. Grease a pancake griddle or cast iron skillet with melted butter or oil. Heat the skillet over medium-low heat.
  4. Ladle ⅓ cup of batter on the hot griddle. Cook until the batter starts bubbling on top*, then gently flip the pancake.
  5. Cook for an additional 1-2 minutes on the second side or until the pancake is cooked through and golden brown.
  6. Serve warm with butter and maple syrup.
Notes
(3) the Best Enchiladas Ever!
Ingredients
Pogo Games
(3) Beef Enchilada Casserole How to Make / with Homemade Enchilada Sauce ❤
Ingredients
Butternut Squash Soup
Servings: 10
Ingredients
Steps
  1. In a large Dutch oven or pot over medium heat, melt the butter. Stir in the olive oil.
  2. Add the onion, sweet potatoes, carrots, bell pepper, and squash.
  3. Cover and reduce the heat to medium-low. Cook for about 30 minutes, stirring occasionally, until the vegetables are soft. Allowing the vegetables to cook down for a longer period of time, at a low heat, helps release their natural sweetness.
  4. Stir in the broth, cover, and cook for an additional 15 minutes.
  5. Pour the contents of the skillet into a blender. Add the cream, brown sugar, curry powder, nutmeg, and cinnamon. Blend until smooth.
  6. Pour the contents of the blender back into the Dutch oven and simmer over medium heat for about 15 minutes, letting the flavors incorporate and the soup to warm through. Season with salt and pepper to taste. Serve warm, topped with croutons, if desired.
Tender Chicken Delight
Ingredients
100 Times More Effective Than Natural Antibiotics!
Ingredients
Steps
    Prepare the garlic:
  1. Peel all the garlic cloves. For a milder flavor, you can lightly roast them in the oven (10-15 minutes at 350°F/180°C) to mellow their taste before using.
    2. Sauté the vegetables:
  2. In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened and translucent.
Glowing Skin by @Nevell_Skin Coffee Oil. the Only Moisturizer I Use! Link in Bio or At
Ingredients
Steps
  1. Blend for 1 minute, strain (optional) keep the pulp and add to coconut yogurt with fruit and honey! Omg! It tastes like a lemon cream pie!
    2. Have you tried the lemon olive oil elixir?
Honey W Spices for Inflammation, Digestion & Immunity
Ingredients
Steps
  1. Gently warm honey to loosen if needed (don’t overheat!)
  2. Stir in all spices until combined
  3. Store in glass jar at room temp
  4. Let sit 1-2 days to infuse, stirring occasionally
    5. Take 2-3 teaspoons 1-3 times a day straight OR stir into warm water/tea (NOT boiling) like I did here!
Honey W Spices for Inflammation, Digestion & Immunity
Ingredients
This Recipe Has Been Saving People from Getting Sick for 3 Years!!! Boost Your Immune System and Protect Yourself from Viruses ! It Works!
Ingredients
Steps
  1. Cover with raw unfiltered honey
    2. Leave on the counter or in refrigerator. The longer it sits, the more potent it is. Take 1 tbsp in warm water or take 1 tbsp directly 3x a week to prevent colds and boost immunity
Fudgy, Rich, and Zero-Waste
Ingredients
Steps
  1. You can also add some extra ingredients if you like different flavors. For example, chopped walnuts, almonds, or hazelnuts add crunch. A few pieces of white chocolate or caramel chunks give sweetness. You can even sprinkle sea salt on top before baking for a fancy touch.
    2. Step by Step Method:
  2. Follow these easy steps carefully. Each step is written in simple English so that even if you are new to baking, you can make these brownies with confidence.
    3. Prepare Your Baking Dish:
  3. Take a square baking pan about eight inches wide. Grease it with a little butter or line it with parchment paper so that the brownies do not stick. Preheat your oven to 175 degrees Celsius which is around 350 degrees Fahrenheit. This makes sure your oven is hot and ready when you are done mixing.
    4. Melt the Butter and Chocolate:
  4. In a medium heatproof bowl, add the butter and chopped dark chocolate. Place the bowl over a pot of hot water or microwave it in short intervals of 20 seconds. Stir after each interval until everything melts smoothly. The mixture should look glossy and thick. Set it aside for a few minutes to cool slightly.
    5. Mix in the Sugars:
  5. Add the granulated sugar and brown sugar to the melted butter and chocolate mixture. Stir well with a whisk or spoon until combined. The mixture will look a bit grainy at this stage, but that is normal. Mixing both sugars helps your brownies stay moist and gives them a rich caramel-like taste.
    6. Add Eggs and Vanilla Extract:
  6. Now add two eggs one at a time. Mix well after each egg until the batter becomes smooth and shiny. Add the vanilla extract and mix again. You will notice the texture turning thick and glossy. This is a sign that the sugars are dissolving properly into the mixture.
    7. Add Sourdough Discard:
  7. Next, add the sourdough discard to the bowl. Stir it gently into the batter until it blends completely. The discard adds a slight tangy flavor and helps create a soft chewy texture. It also gives the brownies a beautiful deep taste that makes them stand out.
    8. Combine Dry Ingredients:
  8. In another bowl, sift together the flour, cocoa powder, instant coffee, and salt. Sifting removes any lumps and makes the mixture lighter. Then, gently fold these dry ingredients into the wet mixture using a spatula. Be careful not to overmix. Stir just until you no longer see dry flour. Overmixing can make your brownies tough instead of soft.
    9. Add Extra Chocolate or Nuts:
  9. If you want extra chocolatey brownies, now is the time to fold in some chocolate chunks or chips. You can also add nuts for crunch. Mix them gently so that they spread evenly through the batter.
    10. Pour and Bake:
  10. Pour the batter into your prepared baking dish. Spread it evenly with a spatula so it bakes uniformly. Place it in the preheated oven and bake for about 25 to 30 minutes. Check after 25 minutes by inserting a toothpick in the center. If it comes out with a few moist crumbs, your brownies are ready. If it comes out wet with batter, bake for a few more minutes.
    11. Cool Before Cutting:
  11. Take the pan out of the oven and let the brownies cool completely in the pan. This step is very important because the brownies continue to cook as they cool. Cutting them too soon can make them fall apart. Once cooled, lift them out of the pan and cut them into neat squares.
    12. Enjoy:
  12. Your sourdough discard brownies are now ready to eat. They taste amazing on their own, but you can also serve them with ice cream, whipped cream, or a drizzle of chocolate syrup. Store leftovers in an airtight container for up to four days. You can even freeze them for longer storage.
    13. Why This Recipe Is Special:
  13. This recipe is special because it combines two beautiful worlds — the art of sourdough baking and the comfort of chocolate brownies. It is a creative way to use your sourdough discard that would otherwise go to waste. Instead of throwing it away, you turn it into a delicious dessert that everyone loves.
    14. The sourdough discard adds a unique flavor that regular brownies do not have. It gives a slight tang that enhances the chocolate flavor and makes it more intense. The texture becomes rich, fudgy, and perfectly moist. You do not taste strong sourness, but you can feel the depth it brings to the sweetness.
    There are also some health benefits. Sourdough discard contains natural yeast and beneficial bacteria that may help with digestion. Using sourdough discard in baking can make the recipe easier on your stomach compared to using plain flour alone. While these brownies are still a dessert, they are a more wholesome version of the classic treat.
    Another reason why this recipe is special is that it makes baking more sustainable. Instead of wasting the leftover starter from your sourdough, you give it a new life. It is a small step that helps reduce kitchen waste while giving you something tasty in return.
    Extra Tips for Better Taste:
  14. Here are some helpful tips to make your sourdough discard brownies taste even better.
    15. Use good quality chocolate. The better the chocolate, the richer your brownies will taste. Choose dark chocolate with around seventy percent cocoa for a deep flavor.
    Do not overmix. Once you add the flour, mix gently. Overmixing creates air pockets and makes brownies more cake-like instead of fudgy.
    Chill before cutting. If you want clean slices, put the baked brownies in the refrigerator for thirty minutes before cutting. This makes them firm and easy to slice.
    Add a pinch of sea salt on top. Just before baking, sprinkle a few grains of sea salt. It makes the chocolate flavor stand out beautifully.
    Experiment with toppings. You can add peanut butter swirls, caramel drizzle, or even cream cheese for a creative twist.
    Try whole wheat flour. If you want a slightly healthier version, replace half of the all-purpose flour with whole wheat flour. It gives a nutty flavor and adds fiber.
    Use the right pan. If your pan is larger, the brownies will be thinner and may bake faster. Watch your baking time carefully.
    Warm them before serving. Reheat brownies for ten seconds in the microwave to bring back that fresh-out-of-the-oven softness.
A Crowd-Pleasing Birthday Treat
Servings: One 9×13-inch pan (approx
Ingredients
Steps
  1. For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
Black Sesame Ice Cream (No-Churn)
Servings: 6 cups (12 servings) 0.5x 1x 2x
Ingredients
Steps
  1. Chill a 6-cup loaf pan or baking pan in the freezer.
  2. Add the black sesame seeds into a medium-sized skillet and toast them over medium heat. Stir occasionally until you can hear a gentle sizzle as you lean towards the pan, about 5 minutes. Turn to low heat and toast for another minute, or until you smell a strong nutty aroma. Transfer to a big plate to cool for 5 minutes.
  3. Transfer the sesame seeds to a food processor. Mix until it just starts to form a paste. Add condensed milk, vanilla and salt. Mix until everything is combined. Transfer to a big bowl.
  4. Pour the heavy cream into a large, deep bowl. Whip with a mixer on medium-high speed, until it forms firm peaks, about 2 minutes. Transfer about 1 cup of the whipped cream into the condensed milk mixture. Fold with a rubber spatula until just combined. Then transfer the condensed milk mixture into the whipped cream. Fold until just blended. Pour it into the loaf pan. Cover and transfer into the freezer.
  5. Freeze until the ice cream turns solid, about 5 hours or so. Enjoy!
Terry's Russian Tea Balls
Servings: 6 1/2 dozen
Ingredients
Steps
  1. Cream the butter, sugar, and vanilla until fluffy and light.
  2. Mix together flour and salt.
  3. Add flour mixture to the creamed mixture a little at a time.
  4. Stir in the nuts.
  5. Shape into 1" balls and place 1 1/2" apart on a cookie sheet.
  6. Bake for 20 min at 325 degrees.
  7. Cool on a cooling rack. Then roll in powdered sugar.
Elderberry Syrup Aka Our “Magic Potion” ✨
Ingredients
Steps
  1. Combine water, elderberries, lemon, ginger, turmeric and cinnamon sticks and bring to a boil. Reduce to a simmer for about 45 minutes, or until the fluid is reduced by about half.
    2. Remove from the heat and cool. Strain and stir in the honey
 Wildflower Wish · Original Audio
Ingredients
1972 Peanut Butter Cookies
Servings: Approximately 24 cookies
Ingredients
Steps
  1. Cooling rack
  2. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
  3. In a large bowl, beat the softened butter and sugars together until light and fluffy, about 2-3 minutes.
  4. Add the peanut butter and beat until fully incorporated.
  5. Beat in the egg and vanilla extract until well combined.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  8. Gently fold in the Rice Krispies using a rubber spatula until evenly distributed.
  9. Cover the bowl and refrigerate the dough for at least 1 hour to firm up.
  10. Scoop the chilled dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 3 inches of space between each.
  11. Use a fork to press down on each dough ball, creating a crisscross pattern. Press firmly to flatten the cookies slightly.
  12. Bake for 9 to 11 minutes, or until the edges are lightly golden brown and the tops look dry. The cookies will continue to set as they cool.
  13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  14. Safety Notes: Ensure the oven is preheated to the correct temperature. Use oven mitts when handling hot baking sheets. The dough should be chilled before baking to prevent excessive spreading.
  15. Substitutions: Use crunchy peanut butter for added texture, though creamy is traditional. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Use a different brand of Rice Krispies if preferred, though the texture is key.
  16. Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
Notes
·
Ingredients
Rice Krispies.Pdf
Steps
  1. Page 1 of 2 Ingredients: Parboiled Rice Canola oil (or any neutral oil) Seasoning (optional) Instructions: In a pot on the stove, heat oil to 375F-400F. Place no more than 2 Tbsp parboiled rice into a fine mesh strainer and place it carefully into the hot oil. The rice will puff up quickly, within a few seconds, so don’t walk away. Once all the rice has puffed, lift the strainer and let the oil drain off. Dump puffed rice onto a paper towel lined baking sheet to cool. Repeat this process until you’ve made as much as you want. Let it cool completely and store it into an air tight container. These will be good for a couple of weeks. After that time, they may lose some of the crunchiness. You can use any neutral oil. If you want to add some flavor like cinnamon and sugar, add that right after you dump them onto the paper towels while they are still warm and toss to coat. You can make as much or as little as you want. When you put the rice into the grease, watch the middle and you will see when the rice stops puffing. It will stop bubbling. I always shake it around a little to make sure all the pieces puff up. Homemade CrispyRice Tales From An Empty Nest
Honey Smacks.Pdf
Servings: Page 1 of 2 Ingredients: Makes about 3 cups 5 cups puffed wheat 2 Tbsp canola oil (or other neutral oil) 3 Tbsp maple syrup (I used sugar free) 1 Tbsp honey 1 tsp vanilla 1⁄2 tsp salt Instructions: Preheat oven to 300F
Steps
  1. Page 1 of 2 Ingredients: Makes about 3 cups 5 cups puffed wheat 2 Tbsp canola oil (or other neutral oil) 3 Tbsp maple syrup (I used sugar free) 1 Tbsp honey 1 tsp vanilla 1⁄2 tsp salt Instructions: Preheat oven to 300F. In a small bowl, whisk together the oil, syrup, honey, vanilla and salt. In a larger bowl, add your puffed wheat. Pour the mixture over the puffed wheat and mix to coat. Once completely coated, add the cereal mixture to a parchment lined baking sheet. Bake for 15- 20 minutes, stirring every 5 minutes. Let them cool completely and then store in an air tight container. These will be good for a couple of months You can use any neutral oil. You can use any maple syrup you like. You can use whatever puffed wheat you like. I got mine from Amazon. Homemade HoneySmacks Tales From An Empty Nest
Apple Pie Filling.Pdf
Steps
  1. Page 1 of 3 Apple Pie Filling Tales From an Empty Nest Ingredients: 8 cups apples, peeled, cored, diced 1 1⁄2 cups sugar 1⁄2 cup brown sugar 1⁄2 cup cornstarch 2 tsp cinnamon 1⁄4 tsp ground nutmeg 1⁄4 tsp allspice 1⁄4 tsp salt 4 cups water 2 Tbsp lemon juice Instructions: Place your apples into a large pot. Add in the sugars, cornstarch, spices and water. Bring to a boil and cook until it thickens. This will only take a few minutes. Stir in lemon juice and apples and cook another 5 minutes or so until the apples are slightly tender. Let it cool completely, then store in the refrigerator to use now or in the freezer for later. This will be good for up to 1 year in the freezer. Feel free to adjust the spices to your preference. For less sauce, add a bit less water.
Bread in a Jar.Pdf
Steps
  1. Page 1 of 4 BreadinaJar (JustAdd Water) Tales From An Empty Nest Ingredients: 4 cups bread or all purpose flour 1 pkg yeast (2 1⁄4 tsp) 1 1⁄2 Tbsp sugar 1 1⁄2 Tbsp powdered butter 1 1⁄2 tsp salt If you don’t want to use sugar and butter powder: 4 cups bread or all purpose flour 1 pkg yeast (2 1⁄4 tsp) 1 1⁄2 tsp salt Instructions: Add the salt, sugar and butter powder to the bottom of the jar. Next add in your flour. Last add in your yeast. Store in an airtight container for as long as your ingredients are good. (Check the dates on your yeast and butter powder) If not using sugar and butter powder: Add in your salt, then flour, then yeast. Store in an airtight container. This will last indefinitely. To Make: Dump the contents of your jar into your stand mixer bowl. Add 1 1⁄2 cups of warm water (about 110F). Mix until the dough pulls away from the sides and is tacky, but no longer sticking to your hand. You can continue to let the mixer knead the dough for 5-8 minutes or you can remove it to your surface and knead by hand for the same amount of time. I like to knead it by hand, but it’s personal preference. Place your kneaded dough ball into a
  2. Page 2 of 4 greased bowl. Add some oil/cooking spray to the top of the dough, cover and let it sit in a warm place for about 45 minutes or until it doubles in size. Turn dough onto your surface, flatten it out to pop any air bubbles and shape it into a loaf by rolling tightly from one end to the other. Be sure to seal all of your seams across the bread and on both ends. Place the loaf into a greased 9x5 bread pan, brush melted butter on top, cover and let it sit in a warm place for about 45 minutes or until it doubles in size. While it’s rising, preheat your oven to 350F. Once the dough has doubled, remove the cover and bake for about 30 minutes. I like to turn my pan around for the last 10 minutes to make sure it browns evenly. Once it’s done, immediately remove from pan and put it onto a cooling rack. This will keep it from getting soggy on the bottom. The tops will be hard. Rub the tops with butter (I like to use salted butter for extra flavor, but you can use whatever you prefer). Let it cool and then slice. The bread will last about 5 days on your counter in a sealed bag. If you didn’t use the sugar and powdered butter: Dump the contents of your jar into your stand mixer bowl. Add 1 1⁄3 cups warm water (about 110F), 1 1⁄2 Tbsp honey and 1 1⁄2 Tbsp oil, then continue with the instructions above. Be sure to separate your yeast from the salt, sugar and butter powder in the jar. You can do this by hand if you want. You will need to mix until no longer sticky and then knead by hand for 5-8 minutes. This bread freezes very well. Let it cool completely, then wrap tightly in foil and plastic wrap. When you take it out of the freezer, let it thaw on the counter overnight and then eat as usual. I have tested both of the above recipes and the final product is exactly the same. The way I make my flour keep longer--once you get it home from the store, place it into your freezer for a few days. This will kill any bugs and/or eggs that may be in your flour. Once bring it out of the freezer, let it sit on the counter for a day to let it come back to room temperature (if you try to seal it up cold, it may create moisture) and then you can store it in an airtight container for a very long time.
How to Make Butter Powder
Servings: Approximately 1 cup
Ingredients
Steps
  1. Melt the unsalted butter in a saucepan over low heat until completely liquid. 2
  2. Pour the melted butter into a blender or food processor.
  3. Add the nonfat dry milk powder to the blender and blend until the mixture is smooth and creamy. 2
  4. Spread the mixture evenly onto a baking sheet, ensuring it is no more than 1/4 inch (0.6 cm) thick.
  5. Place the baking sheet in a low-temperature oven (170°F or 77°C) or leave it at room temperature for 4–6 hours, stirring occasionally to break up any clumps that form. 2
  6. Once the mixture is completely dry and crumbly, transfer it to a food processor or blender.
  7. Blend until it forms a fine, uniform powder. 2
  8. Transfer the butter powder to an airtight container and store in a cool, dry place. 2
  9. Safety Notes: Ensure all equipment is clean and dry to prevent moisture contamination, which can cause clumping or spoilage. 2 Do not refrigerate or freeze the powder, as this can introduce moisture. 3
  10. Substitutions: Nonfat dry milk powder can be substituted with full-fat milk powder, though this may alter the fat content and texture slightly. 9 Avoid using non-fat milk powder alone to make butter, as it lacks sufficient fat. 9
  11. Storage: Store the butter powder in an airtight container in a cool, dry place. When stored properly, it can last up to a year. 2 Do not refrigerate or freeze, as moisture can compromise its quality. 3
Notes
How to Make Buttermilk Powder
Servings: Approximately 1 cup (varies by method)
Ingredients
Steps
  1. Line a baking sheet with parchment paper or prepare dehydrator trays with parchment paper. 2
  2. Pour 1–2 cups of buttermilk evenly onto the prepared surface, spreading it to a thickness of about 2 millimeters (0.08 inches) to ensure even drying. 2
  3. Place the tray in a preheated oven at 170°F (77°C) or use a food dehydrator set to 135–145°F (57–63°C). 2 Dry for 4–6 hours, checking periodically. The buttermilk is done when it is brittle and breaks easily, not just flexible or foldable. 2
  4. If edges begin to brown, loosely cover them with foil to prevent over-drying. 2
  5. Allow the dried buttermilk to cool completely before breaking it into 2–3 inch pieces. 2
  6. Transfer the pieces to a high-powered blender, bullet blender, or food processor and blend until a fine powder forms. 2
  7. Transfer the powder to an airtight container for storage. 2
Notes
Cream of Anything Soup Mix.Pdf
Steps
  1. Page 1 of 2 Ingredients: 4 cups powdered milk 1 1⁄2 cups cornstarch 1⁄2 cup chicken bouillon powder 1 Tbsp parsley 1 Tbsp minced onion 1 tsp garlic powder 1 tsp oregano 1⁄2 tsp thyme 1 tsp pepper Instructions: Mix everything in a large bowl and store in an airtight container. To Make: In a pot on the stove, whisk together 1 cup of broth or water and 1⁄3 cup of soup mix. You can also add 1⁄4-1⁄2 cup of add ins. Heat over medium heat until it thickens. It only takes a minute or two. You can use this in place of any “cream of” soup. Store in an airtight container for up 1 year. I used a half gallon jar for this. Add ins can be mushrooms, celery, chicken, etc to get whatever substitute you’re looking for, and make sure they are diced small. Be sure the chicken is cooked and the vegetables are sauteed before adding since this is a very short cook time. Homemade Cream ofAnythingSoup Mix Tales From An Empty Nest
  2. Page 2 of 2 Each 1⁄3 cup of cooked mix is equivalent to 1 can of “cream of” soup.
Homemade Sugar-Free Condensed Milk with 3 Ingredients
Instructions:

Combine Ingredients:
In a blender, add the powdered milk, sweetener, hot water, and unsalted butter.
Blend Thoroughly:
Blend the mixture on medium-high speed for about 2-3 minutes until smooth and well combined.
Achieve Uniform Texture:
Continue blending for an additional 5 minutes to ensure a uniform consistency. Note that the mixture may appear slightly liquid at this stage; this is normal.
Chill to Set:
Transfer the mixture to a clean container or jar.
Refrigerate for 2-3 hours, allowing the condensed milk to thicken to the desired consistency.
This homemade sugar-free condensed milk can be used in various desserts and beverages, offering a versatile and healthier substitute for traditional sweetened condensed milk.
Ingredients
·Lip gloss
Servings: It makes approximately two 5ml tubes of lip gloss
Ingredients
Soft Dinner Rolls
Servings: 14-16 rolls
Ingredients
Steps
  1. Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
  2. Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
  3. Knead the dough:  Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
  4. st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
    5. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
    Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) A bench scraper is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.
  5. nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
    6. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
    Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
    Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Notes
Glowing Skin by @Nevell_Skin Coffee Oil. Ummm the Skin Is Skinning with This Coffee Oil! Grab Your Bottle at Link in Bio!
Ingredients
 Thebkydpalate · Original Audio
Ingredients
Steps
  1. Mix the wet ingredients together and then slowly incorporate the flour until a dough ball forms and is no longer sticky. Knead for 2-3 mins until smooth. Cover and let rise for 1-2 hrs, until double. Punch down and shape into 32 rolls. Place on a sheet pan and cover, let rise for another 30 mins or so until puffy. Bake at 350 for 15-18 mins, until golden brown!See less
Birria Tacos Recipe by Tasty
Servings: 3
Ingredients
Steps
  1. Make the birria: Line a baking sheet with parchment paper
  2. Arrange the chuck roast and short ribs on the prepared baking sheet. Sprinkle ¼ cup salt all over the beef, making sure to coat each piece completely. Refrigerate for at least 4 hours and up to overnight.
  3. Add the ancho, guajillo and morita chiles to a medium heatproof bowl. Cover with warm water and soak until starting to soften, about 5 minutes. Remove the seeds and stems and set chiles aside.
  4. In a medium skillet over medium heat, toast the cinnamon stick, coriander, black pepper, allspice, and cloves until fragrant, about 2 minutes. Transfer the toasted spices, bay leaves, and oregano to a spice grinder or high-powered blender and grind into a fine powder.
  5. Preheat the oven to 300°F (150°C).
  6. Remove the seasoned meat from the refrigerator and use paper towels to pat dry.
  7. In a large Dutch oven or heavy-bottomed pot with a tight fitting lid, heat ¼ cup canola oil over medium-high heat. When the oil is shimmering, sear the seasoned meat on all sides until golden brown, working in batches if needed to avoid overcrowding the pot, about 20 minutes. Remove the meat from the pot and set aside. If the oil looks dark and burnt, discard and add ¼ cup fresh canola oil to the pot and return to medium-high heat.
  8. Add the yellow onion, tomatoes, and remaining tablespoon of salt to the hot oil and cook until the onion begins to sweat, 5–7 minutes. Add the garlic and cook until fragrant, about 3 minutes.
  9. Add the ground spices and continue cooking until aromatic, about 2 minutes.
  10. Add the apple cider vinegar, water, seared meat, and chiles. Bring to a boil, then reduce the heat to medium-low and cover. Simmer until the stew begins to thicken and the chiles are completely softened, about 30 minutes.
  11. Remove the chiles from the stew and transfer to a high-powered blender with about 2 cups of the broth. Blend until smooth, then pour back into the pot and stir to combine. Cover the stew with the banana leaves, then place the lid on top. Transfer the stew to the oven and continue cooking until the meat easily pulls away from the short ribs bones, about 90 minutes. If the meat has some resistance, cover and cook longer, until very tender.
  12. Remove the stew from the oven and discard the banana leaves, then remove the meat from the pot and transfer to a large bowl. Use a pair of tongs and a fork to shred the meat to your desired texture. Reserve the broth (consomé).
  13. Make the tacos: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering. Dip a tortilla in the warm consomé, then lay flat in the hot oil. Add 2 tablespoons of queso Oaxaca to one half of the tortilla and about ¼ cup of the shredded beef to the other half. Fold the quesadilla shut and cook until the cheese begins to melt, about 1 minute. Flip the quesadilla and continue cooking until the tortilla is golden brown and crispy and the cheese is oozing from the edges, about 1 minute. Repeat with the remaining tortillas, cheese and birria.
  14. Serve the tacos with the consomé alongside for dipping as well as pickled onions, sliced radishes, chopped fresh cilantro, and lime wedges.
  15. Enjoy!
  16. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
(7) 3 Ingredient Granny Green Beans Can Change Your Life!
Ingredients
Homemade Liquid Laundry Detergent -
Servings: 0.5 gallons
Ingredients
Steps
  1. Bring 4 cups of water to a rolling boil in a large pot.
  2. Add liquid castile soap, washing soda, baking soda, and Epsom salt to a heat-resistant half-gallon jar.
  3. Carefully pour the boiling water over the ingredients in the jar. Stir until fully dissolved.
  4. Fill the remaining space in the jar with room-temperature water, stirring gently.
  5. Add 20–30 drops of essential oil for scent, if desired, and stir again.
  6. Let the mixture cool completely, then seal the jar with an airtight lid. Shake well before each use.
Notes
Best One-Pot Lazy Lasagna
Ingredients
Steps
  1. Arrange a rack in center of oven; preheat to 375°. In a large, high-sided skillet over medium-high heat, heat oil. Cook beef, breaking apart with a wooden spoon, until browned, 7 to 9 minutes; season with 1 tsp. salt. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add basil and stir until combined. Pour in sauce; be careful of splatter. Stir in butter until melted; season with salt, if needed.
  2. Bring sauce to a simmer. Add pasta, 1 cup mozzarella, and 1/4 cup Parmesan and cook, stirring, until sauce is smooth, about 2 minutes. Remove from heat.
  3. In a small bowl, combine ricotta and remaining 1/2 cup Parmesan. Dollop half of ricotta mixture over pasta and gently stir; you don’t want to mix in too much, just gently fold pasta and sauce over the dollops. Dollop remaining ricotta over. Sprinkle with remaining 2 cups mozzarella.
  4. Bake lasagna until edges are bubbly on top and golden brown spots appear on top, 30 to 35 minutes.
Best Slow-Cooker Chicken Alfredo
Ingredients
Steps
  1. In a large (6- to 9-qt.) slow cooker, cover chicken with cream and broth. Add salt, garlic powder, Italian seasoning, red pepper flakes, black pepper, and onion powder and stir to combine.
  2. Cover and cook on High until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°, about 2 hours. Transfer chicken to a plate and shred with 2 forks. Set aside.
  3. Add fettuccine (if it doesn’t fit, break in half) and butter to slow cooker and continue to cook on high until fettuccine is al dente, 20 to 40 minutes, depending on your slow cooker’s heat level.
  4. Return chicken to slow cooker along with Parmesan and toss to combine. Cook, uncovered, until sauce clings to pasta, 5 to 8 minutes more. If sauce is too thick, add more broth; season with salt and pepper, if needed.
  5. Top with parsley and more Parmesan before serving.
Best Slow-Cooker Korean Beef
Ingredients
Steps
  1. In a 6-quart slow-cooker, whisk ginger, garlic, broth, brown sugar, soy sauce, gochujang, oil, vinegar, and cornstarch. Add beef and mix to combine. Cover and cook on high until beef is super-tender, 5 to 6 hours. Turn off slow cooker, uncover, and let cool about 15 minutes.
  2. Using a spoon, skim excess fat from surface of sauce, leaving only a thin layer of fat on top. Stir to combine sauce. Shred beef with 2 forks into bite-sized pieces and toss again to combine.
  3. Spoon beef and sauce over rice. Top with scallions, cilantro, and sesame seeds.
Best Slow Cooker Creamy Chicken
Ingredients
Steps
  1. Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper. In a large skillet over medium-high heat, melt butter. Arrange chicken in pan in an even layer and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer chicken to 5-quart slow cooker. Pour stock into pan and scrape up any stuck-on bits, then pour over chicken.
  2. Add shallot, garlic, thyme, and rosemary to slow cooker. Cover and cook on high for 4 hours or low for 6 hours, until chicken is very tender. Discard herb stems.
  3. During the last 20 minutes of cooking, in a small bowl, whisk water and cornstarch and pour into slow cooker. Add cream, lemon zest, and lemon juice. Gently stir to combine and continue to cook on high or low about 20 minutes, until sauce is slightly thickened and warmed through.
  4. Divide chicken and sauce among plates. Top with fresh thyme.
Best Sheet-Pan Black Bean Tacos
Ingredients
Steps
  1. Place a rack in center of oven; preheat to 425°. In a large skillet over medium heat, heat 2 tablespoons oil. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until softened and sweet to the taste, about 7 minutes. Add taco seasoning and 1 tablespoon oil and cook, stirring, until fragrant, about 30 seconds.
  2. Add beans, remaining 1/2 teaspoon salt, and 1/2 cup water. Bring to a simmer over high heat; reduce heat to medium-low and simmer, mashing down on some beans, until thickened and reduced, 2 to 3 minutes. Remove from heat.
  3. Grease a large metal baking sheet with remaining 2 tablespoons oil. Arrange tortillas in a single layer, making sure that one side of tortilla is coated in oil. Spoon a scant 1/4 cup bean mixture onto one half of each tortilla. Top each with 2 tablespoons cheese. Fold tortillas over cheese to create a taco (it's okay if they crack a little). Flip tacos so side with cheese is closest to baking sheet.
  4. Bake tacos until golden brown and crisp on the bottom, 8 to 10 minutes. Flip tacos and continue to bake until golden brown and crisp on the other side, 5 to 8 minutes longer.
  5. Transfer tacos to a platter. Serve with sour cream, cilantro, and lime wedges alongside (if using).
Best Chicken Broccoli Casserole
Ingredients
Steps
    STEP-BY-STEP INSTRUCTIONS:
  1. Preheat the oven to 375° and grease a 13" x 9" pan with butter. Slice the chicken breast into cutlets: This is done the same way you would butterfly a chicken breast, but instead of leaving the two halves connected, finish cutting until the two halves are separated. Season all over with seasoning salt. Heat a large skillet over medium heat. Pour in some oil and swirl to coat the pan. Cook the chicken for about 7 minutes per side or until light golden brown and cooked through. Transfer to a plate.
  2. Melt 2 Tbsp. butter in the same pan. Once the butter is melted, add the onion and 1/2 tsp. salt and cook, stirring occasionally, until the onion begins to soften, which should take about 5 minutes. Add the garlic and cook 1 minute more, or until garlic is fragrant. Add the rice and stir to evenly combine. Lightly toast the rice, 2 to 3 minutes. Add the broth and scrape any browned bits from the bottom of the skillet. Stir in the soup until smooth and combined.
  3. Transfer everything to the prepared pan. Cover the pan with foil and bake, uncovering and stirring halfway through, until the rice is fully cooked through, 35 to 40 minutes.
  4. Meanwhile, fill a small saucepan with water and bring to a boil over high heat. Place ice cubes in a medium bowl and fill with cold water. Add the broccoli to the boiling water and cook until bright green, 2 to 3 minutes.
  5. Transfer the broccoli to the ice water to stop cooking. Remove the broccoli from the ice water and season with 1/2 tsp. salt.
  6. Use two forks or your hands to shred chicken into bite-sized pieces.
  7. In a medium bowl, melt the remaining 2 Tbsp. in the microwave. Add 1/2 cup cheese, crackers, garlic powder, and pepper. Toss with a fork to combine.
  8. Uncover the pan and stir in the shredded chicken, broccoli, and remaining 1 cup cheese.
  9. Top with the cracker topping and bake for another 15 minutes, or until broccoli is tender and topping is slightly browned. Let cool slightly to set before serving.
  10. The full list of ingredients and instructions can be found in the recipe below.
Notes
Best Crock-Pot Chicken Marsala
Ingredients
Steps
  1. In a large skillet over medium-high heat, heat oil. Season chicken all over with salt and pepper. Cook, turning halfway through, until just golden brown (it won’t be fully cooked through), about 3 minutes per side. Transfer to a large slow cooker.
  2. Top with mushrooms, garlic, thyme, and oregano, then pour wine and broth over. Cover and cook on Low until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 3 hours.
  3. Transfer chicken to a plate. Pour cornstarch into a medium heatproof bowl. Ladle out about 1/2 cup liquid from slow cooker and pour into bowl. Stir until cornstarch is dissolved. Pour mixture back into slow cooker and stir in cream.
  4. Return chicken to slow cooker. Cook on High, uncovered, until sauce is slightly thickened, 20 to 30 minutes more. The sauce will continue to thicken once off heat; season with salt and pepper, if needed.
  5. Top with parsley. Serve over pasta or rice (if using).
Laundry Detergent Was One of the First Things to Go
Ingredients
Steps
  1. Mix together and store in a glass jar. Use 2 tablespoons per load. clothes come out clean, soft, and naturally fresh.
    2. It costs about $30 and lasts our family of six over two months. It’s affordable, effective, and gives me peace of mind knowing exactly what’s in it.
Notes
 Rob Benson · Original Audio
Servings: (yield: approx 120-150 loads)
Ingredients
Lone Star Steakhouse & Saloon Black Bean Soup
Ingredients
Steps
  1. Pour the canned beans, along with the liquid, into a medium saucepan.
  2. Add the remaining soup ingredients and mix.
  3. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it's as thick as you like.
  4. Serve each bowl of soup with a garnish of red onion, jalapeño slices and sour cream arranged carefully in the center of soup.
Flakey Pie Crust
Servings: one 9- or 10-inch pie crust
Ingredients
Steps
  1. Place flour, sugar, salt and baking powder in the bowl of a food processor. Pulse a few times to combine.
  2. Add butter. Pulse about 10 times, until the butter and flour start to combine. The butter will be in some smaller pieces (like peas) and some larger pieces (like walnuts).
  3. Add 2 tablespoons Vodka and 3 Tablespoons very cold water. Pulse about 6-8 times. The dough should feel crumbly when you run your fingers through it, but should hold together when you squeeze it in your hand.
  4. Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 1 hour, and up to 48 hours.
  5. When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
  6. Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. To keep the dough from sticking and to help keep the dough in a round circle, turn the dough ¼ turn clockwise after each roll. Continue rolling and turning until the circle is evenly rolled out.
  7. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge that rests on the lip of the plate.
  8. Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for at least 20 minutes or up to 1 month.
  9. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes. If you are making a pie that requires blind baking (baking the crust without a filling), follow the instructions here.
Notes
Best Pumpkin Pie
Servings: 1 (9-inch) pie
Ingredients
Steps
  1. Roll out pie crust and fit into 9-inch plate; then freeze for 30 minutes.
  2. In a small pot, mix together pumpkin puree, brown sugar, salt, cinnamon, ginger, cloves, allspice and maple syrup. Cook over medium-low heat, stirring often, for 10-12 minutes. Transfer cooked pumpkin mixture to another container and refrigerate to cool completely.
  3. While pumpkin mixture is cooling, blind bake the crust. Preheat oven to 415 F (212 C) and remove pie crust from freezer. Let crust sit on counter for 15 minutes while oven preheats. Line pie crust with parchment paper and fill with pie weights, or fit a disposable aluminum pie plate inside the parchment (pressing down so the plate fits tightly inside the pie crust) and then place an inverted oven-proof bowl in the center to weigh it down. Bake on parchment-lined baking sheet until edges are set, 15-20 minutes. Remove parchment and pie weights or disposable pie plate and bowl (be careful – the bowl will be very hot!) and set aside. Prick the bottom of the pie crust with a fork, reduce heat to 350 F (176 C) and bake crust for 15 minutes more. In a small bowl, whisk 1 egg and add 2 teaspoons water. Brush a thin layer of egg wash all over the warm crust. Bake the crust for 2 minutes more.
  4. While pie crust is baking, make custard. In a large bowl, gently whisk 2 eggs until light yellow. Add half and half, vanilla and cooled cooked pumpkin mixture; whisk until just combined. Mixture should be smooth and all one color. Do not over-whisk.
  5. When crust is done, pour filling into crust. Cover crust edges with pie shield or aluminum foil. Bake at 350 F (176 C) for 60 to 70 minutes, until custard is set and does not wobble.
  6. Let pie cool completely, about 4 hours. Serve and enjoy!
Notes
Tender Chicken Delight Instructions
Steps
  1. Prepare the Chicken
    2. Cut each chicken breast into three equal pieces. Place them in a bowl, cover, and marinate in the refrigerator overnight.
  2. Preheat the Oven
    3. Set the oven to 375°F (190°C).
  3. Make the Coating
    4. In a small bowl, mix mayonnaise (or Greek yogurt), half of the Parmesan cheese, garlic powder, seasoning salt, and black pepper until well combined.
  4. Assemble
    5. Arrange the marinated chicken pieces in a baking dish. Spread the mayonnaise mixture evenly over each piece, then sprinkle with the remaining Parmesan cheese.
  5. Bake
    6. Bake for 40–45 minutes, or until the chicken is fully cooked.
  6. Serve
    7. Remove from the oven and serve hot.
Pumpkin Seeds Contain Cucurbitacin, a Compound Proven to Destroy Roundworms and Tapeworms
parasite killer
Ingredients
Unbelievable Butterscotch Pudding (Homemade)
Servings: 4
Ingredients
Steps
  1. Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
  2. Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
  3. Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  4. Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
  5. Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.
  6. Serve with optional toppings. Cover and store leftovers in the refrigerator for up to 4 days.
A True Liquid Laundry Soap
Ingredients
Steps
  1. Essential oils added at approximately 1% of the finished soap weight
    2. Heat and cook the liquid soap paste between 65  - 80°C (150  - 175°F)
Garlic Soup
Servings: Classic Garlic Soup (Serves 4)
Ingredients
Steps
  1. Gently cook the garlic
    2. Heat olive oil/butter over low heat. Add garlic (and onion if using) and cook slowly until soft and fragrant, not browned (8–10 min).
  2. Simmer
    3. Add broth and bay leaf. Bring to a gentle simmer and cook 15–20 minutes.
  3. Blend (optional)
    4. For a smooth soup, remove bay leaf and blend until creamy. For rustic, leave it chunky.
  4. Finish
    5. Season with salt and pepper.
    If using egg yolks: whisk yolks with lemon juice, then slowly temper with hot soup and stir back in (do not boil).
  5. Serve
    6. With toasted bread or croutons, and a drizzle of olive oil.
Notes
Marry Me Chicken Pasta
Ingredients
Steps
    Credit: Brie Goldman / Food Styling: Shannon Goforth:
    Cook Chicken:
  1. In an extra-large skillet heat oil over medium heat. Add chicken, salt, and pepper. Cook 8 minutes until lightly browned and no longer pink in the center. Remove chicken from the skillet.
    2. Credit: Brie Goldman / Food Styling: Shannon Goforth:
    Add Ingredients to Skillet:
  2. Add butter to the skillet. When melted, add onion. Cook 5 minutes until tender and starting to brown. Add garlic and cook 1 minute until fragrant. Stir in flour. Cook and stir 1 minute. Add broth and cream. Bring to a boil. Continue to cook 5 minutes, stirring occasionally, until slightly thickened. Stir in Parmesan, dried tomato, Italian seasoning, smoked paprika, and crushed red pepper.
    3. Credit: Brie Goldman / Food Styling: Shannon Goforth:
    Finish and Serve:
  3. Add chicken, pasta, spinach, and basil to the skillet. Cook and stir 2 minutes until heated through and spinach wilts. Garnish servings with additional Parmesan and basil.
Marry Me Chicken Soup
Ingredients
Steps
    Cook Vegetables:
  1. In a 4- to 6-quart Dutch oven heat oil from dried tomatoes over medium heat. Add onion and cook until tender and starting to brown, about 8 minutes. Add garlic and dried tomato strips. Cook 3 minutes more.
    2. Add Ingredients:
  2. Add broth, Italian seasoning, smoked paprika, salt, and crushed red pepper. Bring to a boil over medium-high heat. Add chicken, cream cheese, Parmesan cheese, spinach, and basil.
    3. Finish and Serve:
  3. Reduce to medium heat and simmer, uncovered, until heated through, and cheeses melt. Add macaroni to each serving. Garnish servings with additional basil, Parmesan cheese, and crushed red pepper.
    4. How to Store Marry Me Chicken Soup:
  4. You can make this recipe for marry me chicken soup ahead. Store pasta and soup in separate airtight containers in the refrigerator for up to 3 days. Add cooked pasta to each bowl just before serving.
Skillet Taco Pie
Servings: 7 1/2 cups
Ingredients
Steps
  1. In a large skillet cook turkey and poblano pepper over medium-high heat until meat is browned. Stir in beans, tomato sauce, salsa, chili powder, and cumin. Bring to boiling; reduce heat to medium. Simmer, covered, about 5 minutes or until slightly thickened. Stir in half of the broken taco shells and the green onions.
  2. Top turkey mixture with remaining broken taco shells, the cheese, lettuce, and tomatoes. If desired, serve with additional salsa.
Notes
How To:
Ingredients
Steps
  1. JAR (no heat needed)
    2. Add flaxseeds to jar, cover with hot water & leave in the fridge overnight
    Stovetop
    Add flaxseeds to pot, cover with water on medium heat & stir until you get a gel like consistency. This is my favorite way to make it because the texture is so much easier to use as a face mask✨
    I keep it in the fridge for 2-3 days then re make. Would you make this?
How To:
Ingredients
That Vodka Sauce Recipe That Has Been Floating Around Is No Joke! Delicious!
Rao's vodka arrabbiata sauce
Ingredients
Steps
  1. Lots of parm
  2. Freshest basil
  3. Heat olive oil to dutch oven or cast iron pan. Add shallot and garlic and wait until softened, add tomato paste until it starts to caramelize. Add vodka and cook until all liquid has evaporated. Add in heavy cream and stir until a orange color and shut off. Cook pasta for 3 minutes less than cooking time and add to the sauce, stirring so all pastas are evenly coated. Add in butter and red pepper flakes and serve with lots of chopped basil.
Notes
 Wu-Tang Clan · Let's Do It Again
Ingredients
 My Healthy Dish · Original Audio
Ingredients
·he laundry
Servings: DIY Liquid Laundry Detergent (HE Safe) Makes: About 1 gallonUse: ¼ cup per load (safe for high-efficiency washers)⸻Ingredients: • 1 cup super washing soda (about $5 a box—you’ll have plenty left) • 1 cup baking soda (around $5 a box) • 1 cup borax (optional—great for boosting stain-fighting power, but leave it out if you want it more sensitive/non-toxic) • 1 cup liquid Castile soap (I used Dr
Ingredients
Honey W Spices for Inflammation, Digestion & Immunity
Ingredients
Steps
  1. Gently warm honey to loosen if needed (don’t overheat!)
  2. Stir in all spices until combined
  3. Store in glass jar at room temp
  4. Let sit 1-2 days to infuse, stirring occasionally
    5. Take 2-3 teaspoons 1-3 times a day straight OR stir into warm water/tea (NOT boiling) like I did here!
Homemade Blackberry Pie Filling Canning
Ingredients
Steps
  1. Wash and rinse blackberries. Drain.
  2. In a pot, bring 2 cups of water to a boil.
  3. Working in batches, blanch blackberries in boiling water for 1 minute, removing with a slotted spoon to a bowl, and covering to keep warm. Allow the water to return to a boil between batches. Once blanching is finished, remove pot from heat.
  4. In a large bowl, measure out clear jel and sugar and whisk together. Add less or more sugar depending on sweetness of the blackberries and your taste preference. To a medium size pot, whisk together blanching liquid and clear jel/sugar mixture.
  5. Return stock pot to medium-low heat, stirring constantly and cook until thick and bubbling.
  6. Add in lemon juice and allow to cook for an additional 1 minute.
  7. Remove stock pot from heat and gently fold in warm blackberries.
  8. Ladle into prepared quart or pint jars, leaving a generous 1 1/4-1 1/2 inch headspace (fill to about the shoulder of the jar), de-bubbling as needed, and adding more to maintain headspace.
  9. Process in a boiling water bath or steam canner for 30 minutes, adjusting time for elevation, for both quarts and pints.
  10. Once time is up, turn off heat and allow jars to cool for 10 minutes, then remove lid and allow to cool another 10 minutes before removing from pot entirely. This helps prevent siphoning.
  11. Remove jars from canner to a heat proof surface and allow to cool 18-24 hours before removing bands, testing seals, washing jars, labeling, and storing in a cool dark place away from direct sunlight.
Notes
Sourdough Chocolate Cake
Servings: 12–18
Ingredients
Steps
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9" x 13" pan. 2
  2. In a large mixing bowl, combine the sourdough starter, milk, and flour. Cover and let rest at room temperature for 2 to 3 hours. 2
  3. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa powder, and espresso powder (if using) until the mixture is grainy. 2
  4. Add the eggs one at a time to the chocolate mixture, beating well after each addition. 2
  5. Gently combine the starter-flour-milk mixture into the chocolate mixture, stirring until smooth. The batter will be thick at first but will smooth out with continued beating. 2
  6. Pour the batter into the prepared pan. 2
  7. Bake for 30 to 40 minutes, until the cake springs back when lightly pressed in the center and a cake tester inserted into the center comes out clean. 2
  8. Remove the cake from the oven and set it on a wire rack to cool while you make the icing. 2
  9. Sift the confectioners' sugar into a large mixing bowl and set aside. 2
  10. In a small saucepan over medium heat, melt the butter and add the yogurt or buttermilk. Dissolve the espresso powder in hot water and add it to the pan. Bring the mixture just to a boil. 2
  11. Immediately pour the simmering liquid over the confectioners' sugar and beat until smooth. 2
  12. Pour the warm frosting over the cake. It will be thin and pourable; it will set as it cools. 2
  13. Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave until the chips soften, then stir until smooth. 2
  14. Drizzle the chocolate mixture over the icing. You can do this while the icing is still warm or wait until it has cooled. 2
Notes
Tennessee Onions
Ingredients
Steps
    Warm the oven:
  1. Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray.
    2. Season the onions:
  2. Place onions in a large bowl. Sprinkle with thyme, parsley, garlic salt, oregano, mustard, and cayenne pepper; toss gently to coat.
    3. Credit: Caitlin Bensel; Food Stylist: Torie Cox:
    Add to baking dish:
  3. Arrange evenly in prepared baking dish.
    4. Credit: Caitlin Bensel; Food Stylist: Torie Cox:
    Add toppings and bake:
  4. Arrange butter evenly over onions, and sprinkle with Cheddar and Gouda.
    5. Credit: Caitlin Bensel; Food Stylist: Torie Cox:
  5. Cover with aluminum foil, and bake in preheated oven until onions are soft and sides are bubbly, about 40 minutes.
    6. Credit: Caitlin Bensel; Food Stylist: Torie Cox:
    Finish baking:
  6. Remove foil. Bake at 350°F until top is golden, about 30 minutes.
Dark Chocolate Hot Cocoa
Servings: Original recipe (1X) yields 1 servings
Ingredients
Steps
  1. Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes.
  2. Remove saucepan from heat and stir cream and cinnamon into milk mixture. Serve hot.
Notes
Wet Wet Sauce
Servings: Original recipe (1X) yields 24 servings
Ingredients
Steps
  1. Add scallions, garlic, ginger, chili flakes, sesame seeds, and sesame oil to a heat-safe bowl with plenty of room left to add more ingredients.
  2. Heat neutral oil over medium-high heat in a small saucepan until hot, about 5 minutes. Pour hot oil carefully over green onion mixture. It will bubble up, so pour slowly. Once the bubbling stops, stir the mixture and allow to cool slightly.
  3. Stir in soy sauce, oyster sauce and vinegar. Transfer mixture to a jar or container with a tight fitting lid and refrigerate until ready to use.
Cream Cheese Peanut Butter Fudge
Servings: Nutrition Facts (Per Serving – Makes about 16 squares):
Ingredients
Steps
    Prepare a Pan:
  1. Line a square baking pan (8×8 inches) with parchment paper, leaving an overhang on the sides for easy removal.
    2. Soften Cream Cheese and Butter:
  2. Allow the cream cheese and butter to soften at room temperature. This will make them easier to blend.
    3. Combine Ingredients:
  3. In a mixing bowl, combine the softened cream cheese, butter, and smooth peanut butter.
    4. Add Vanilla and Sweetener:
  4. Add the vanilla extract and powdered erythritol to the mixture. Mix well until smooth and thoroughly combined.
    5. Adjust Sweetness:
  5. Taste the mixture and adjust the sweetness to your liking by adding more sweetener if necessary.
    6. Add a Pinch of Salt:
  6. Add a pinch of salt to enhance the flavors. Mix it into the fudge mixture.
    7. Transfer to Pan:
  7. Transfer the fudge mixture to the prepared baking pan. Use a spatula to spread it evenly.
    8. Chill in the Refrigerator:
  8. Place the pan in the refrigerator and let the fudge set for at least 2-3 hours or until it becomes firm.
    9. Cut into Squares:
  9. Once the fudge is set, use the parchment paper overhangs to lift it out of the pan. Place it on a cutting board and cut it into squares or desired shapes.
    10. Serve and Enjoy:
  10. Serve the Low Carb Cream Cheese Peanut Butter Fudge and enjoy the rich and creamy flavors.
Sourdough Croissant Bread
Ingredients
Steps
  1. Measure ingredients into a bowl using a kitchen scale measuring in grams,
    2. zeroing out scale after each addition, or using cups and spoons. Add starter and
    water, mix, then add flour and salt. Stir to mix until well combined, this usually
    takes me about 3 minutes. It will seem too dry at first, but keep mixing! Cover
    with wet tea towel and let bulk ferment for 3-12 hours. Grate one stick of butter
    on top of dough. Shape in bowl by pulling the sides to the middle until you have a
    nice round ball of dough. Typically, I transfer to a piece of parchment paper at
    this point and put into a small bowl to help it keep its shape. Cover with tea
    towel again and let rest for 1 hour or put into the refrigerator until ready to
    bake (up to 3 days). Lightly flour and score. Place into a cold Dutch oven (I use a
    5-quart size) and place into oven, then set to 450 degrees and let bake for 50
    minutes. I like to place a cookie sheet on the rack under my Dutch oven to
    prevent the bottom from becoming too brown as it bakes. After 50 minutes,
    remove the lid from the Dutch oven, reduce oven temperature to 425 degrees
    and continue baking for 8-10 minutes. Remove loaf from the Dutch oven to cool
    so the bottom does not continue to bake and burn. I usually slice into mine to
    enjoy hot with dinner, but let cool for best texture...if you have more self-control
    than I do! Enjoy your delicious loaf of sourdough bread!
Buttery Sourdough Discard Biscuits
Ingredients
Steps
    Step by Step Method:
  1. Follow these easy and clear steps to make soft, buttery, and flavorful sourdough discard biscuits. Even if you are a beginner, this method will help you bake like a pro.
    2. Prepare Your Ingredients:
  2. Before you start mixing, gather all your ingredients and preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper so the biscuits do not stick. Make sure your butter and buttermilk are cold because cold ingredients help the biscuits become flaky and tender.
    3. Mix the Dry Ingredients:
  3. In a large mixing bowl, add the flour, baking powder, baking soda, salt, and sugar. Use a whisk or spoon to combine them evenly. This step helps to distribute the baking agents properly so the biscuits rise evenly.
    4. Add the Cold Butter:
  4. Now add the small cubes of cold butter into the bowl with the flour mixture. Use your fingertips or a pastry cutter to mix the butter into the flour until it looks like coarse crumbs. You can also use two forks for this step if you do not have a pastry cutter. The goal is to keep small pieces of butter in the dough, as they create flaky layers when baked.
    5. Mix in the Sourdough Discard:
  5. Add the sourdough discard into the bowl and gently fold it in with a spoon or spatula. Do not mix too much; just combine it enough so it starts coming together. The sourdough discard adds a beautiful flavor and slight tang to the biscuits.
    6. Add the Buttermilk:
  6. Pour in the cold buttermilk and stir gently until the dough just comes together. The dough should be slightly sticky but manageable. If it feels too dry, add a little more buttermilk, one tablespoon at a time. If it feels too wet, sprinkle a little extra flour.
    7. Shape the Dough:
  7. Lightly flour your work surface and place the dough on it. Gently pat the dough into a rectangle that is about one inch thick. Fold the dough over itself three or four times to create layers. This folding process helps the biscuits become light and flaky. After folding, pat it down again to about one inch thick.
    8. Cut the Biscuits:
  8. Use a biscuit cutter or a round glass to cut out the biscuits. Press straight down without twisting so they rise evenly. Place each biscuit on the prepared baking sheet, close together but not touching. Gather any remaining dough scraps, gently press them together, and cut more biscuits.
    9. Brush with Butter:
  9. Brush the tops of the biscuits with melted butter before baking. This gives them a shiny golden color and extra buttery taste.
    10. Bake:
  10. Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the biscuits are golden brown on top and puffed up. The smell that fills your kitchen will be irresistible.
    11. Serve Warm:
  11. Remove the biscuits from the oven and let them cool slightly before serving. Enjoy them warm with butter, honey, jam, or alongside your favorite meal. They taste best when eaten fresh, but you can store leftovers in an airtight container for up to two days.
See Every Step
Ingredients
Steps
  1. To a pot, add 5 cups whole milk and heat that up until it’s the temperature of a warm bath (a slight simmer, don’t let it boil!).
  2. At this point, add in 3 tbsp of vinegar (you can also use lemon juice), and mix until you see the milk start to curdle.
  3. Turn off the heat and let this sit for 5 minutes.
  4. Add a cheese cloth over a mesh strainer and pour the curdled milk through it. Use the cheese cloth to strain almost all of the whey from the cheese.
  5. Add the cheese from the cheesecloth into a blender or food processor, season with about a tsp of salt and blend until nice and creamy.
  6. Add any desired flavourings then allow to cool in the fridge and enjoy!
Mexican Creama
Servings: 1
Ingredients
Steps
  1. In a medium bowl or glass jar, combine the heavy cream and buttermilk. Stir well to mix thoroughly. 6
  2. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12 to 24 hours until thickened. 6 The mixture should become spoonable and slightly thickened, not runny. 5
  3. Once thickened, stir in the lime juice and salt until well combined. 6
  4. Transfer the crema to an airtight container and refrigerate for at least 3 hours before using to fully cool and thicken. 6
  5. Use immediately or store in the refrigerator for up to 2 weeks. 6
  6. Safety Notes: Ensure all equipment is clean to prevent contamination. Do not let the mixture exceed 100°F (38°C) during fermentation. 2 The acid from the buttermilk prevents spoilage during the fermentation process. 9
    7. Substitutions:
  7. Buttermilk can be replaced with sour cream (1 tablespoon) or plain yogurt (1 tablespoon). 910
  8. Lime juice can be substituted with lemon juice in equal measure.
  9. For a dairy-free version, use a plant-based cream and a cultured plant-based buttermilk alternative (though texture may vary).
  10. Storage: Store in an airtight container in the refrigerator for up to 2 weeks. 6 Some recipes suggest up to a month if properly sealed. 5 Do not freeze.
Notes
100 Times More Effective Than Natural Antibiotics!
Servings: 4
Ingredients
Steps
  1. For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
Here's How to Make It;
oil of oregano
Ingredients
Steps
  1. Combine in a jar and put a lid on it. Next put it in a saucepan with a few inches of water (enough to come to just under the lid!) and simmer lightly for 10-15 minutes.
    2. Allow to cool then set in a windowsill for 4 weeks, shaking every few days.
    After 4 weeks, strain and store in a cool dark place.
    This is never a replacement for medical care, but it’s a nice complimentary folk medicine.
    ✨ If you want to get all the recipes I use to treat colds & flus, hit up my bio! My Cold & Flu Remedy Guide is my bestseller for a good reason ✨
Herbal Anti-Cavity Toothpaste
Ingredients
Steps
    How to use:
  1. Use a small amount to brush once or twice daily.
    2. Spit, don’t swallow.
    Spit into a bin rather than the sink, as coconut oil can solidify and clog pipes.
    Use alongside good oral hygiene, hydration, and a supportive diet.
Buttery Sourdough Discard Biscuits
Ingredients
Steps
    Step by Step Method:
  1. Follow these easy and clear steps to make soft, buttery, and flavorful sourdough discard biscuits. Even if you are a beginner, this method will help you bake like a pro.
    2. Prepare Your Ingredients:
  2. Before you start mixing, gather all your ingredients and preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper so the biscuits do not stick. Make sure your butter and buttermilk are cold because cold ingredients help the biscuits become flaky and tender.
    3. Mix the Dry Ingredients:
  3. In a large mixing bowl, add the flour, baking powder, baking soda, salt, and sugar. Use a whisk or spoon to combine them evenly. This step helps to distribute the baking agents properly so the biscuits rise evenly.
    4. Add the Cold Butter:
  4. Now add the small cubes of cold butter into the bowl with the flour mixture. Use your fingertips or a pastry cutter to mix the butter into the flour until it looks like coarse crumbs. You can also use two forks for this step if you do not have a pastry cutter. The goal is to keep small pieces of butter in the dough, as they create flaky layers when baked.
    5. Mix in the Sourdough Discard:
  5. Add the sourdough discard into the bowl and gently fold it in with a spoon or spatula. Do not mix too much; just combine it enough so it starts coming together. The sourdough discard adds a beautiful flavor and slight tang to the biscuits.
    6. Add the Buttermilk:
  6. Pour in the cold buttermilk and stir gently until the dough just comes together. The dough should be slightly sticky but manageable. If it feels too dry, add a little more buttermilk, one tablespoon at a time. If it feels too wet, sprinkle a little extra flour.
    7. Shape the Dough:
  7. Lightly flour your work surface and place the dough on it. Gently pat the dough into a rectangle that is about one inch thick. Fold the dough over itself three or four times to create layers. This folding process helps the biscuits become light and flaky. After folding, pat it down again to about one inch thick.
    8. Cut the Biscuits:
  8. Use a biscuit cutter or a round glass to cut out the biscuits. Press straight down without twisting so they rise evenly. Place each biscuit on the prepared baking sheet, close together but not touching. Gather any remaining dough scraps, gently press them together, and cut more biscuits.
    9. Brush with Butter:
  9. Brush the tops of the biscuits with melted butter before baking. This gives them a shiny golden color and extra buttery taste.
    10. Bake:
  10. Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the biscuits are golden brown on top and puffed up. The smell that fills your kitchen will be irresistible.
    11. Serve Warm:
  11. Remove the biscuits from the oven and let them cool slightly before serving. Enjoy them warm with butter, honey, jam, or alongside your favorite meal. They taste best when eaten fresh, but you can store leftovers in an airtight container for up to two days.