Yummy Recipes

Crispy chicken strips are a kid-friendly dinner that’s perfect for a weeknight! Skip the fast food drive-thru and make perfectly juicy, crispy chicken at home!

Prep Time: 10mins

Cook Time: 10mins

Course: Main Course

Cuisine: American

Keyword: chicken, chicken strips, crispy chicken strips

Servings: 4 

INGREDIENTS:

• 1 lb boneless skinless chicken breasts cut into strips or chicken tenders
• 2 eggs
• 1 cup Panko breadcrumbs
• ¼ cup grated parmesan cheese
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• salt and pepper to taste
• olive oil
• honey mustard dipping sauce

INSTRUCTIONS:

1. Sprinkle with salt and pepper.
2. Lightly beat the eggs in a shallow bowl.
3. In another bowl mix together the breadcrumbs, cheese, paprika, and garlic powder.
4. Dip the chicken first into the eggs and then into the breadcrumb mixture.
5. Transfer to a plate while you finish all the pieces this way.
6. Heat a thin layer of oil in a large nonstick sauté pan over medium heat.
7. Cook the chicken nuggets for several minutes on each side until they are golden brown. Make sure the nuggets are cooked all the way through.
8. Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.
9. Serve with honey mustard dipping sauce.

Nutritional Info:

Calories: 249kcal | Carbohydrates: 12g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 369mg | Potassium: 497mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg

This one bowl recipe for Amish Cinnamon Bread is easy to make, filled with cinnamon flavor, and perfect for serving with a hot cup of coffee.

Prep Time: 10 minutes

Cook Time: 1hour 10 minutes

Total Time: 1hour 20minutes 

Servings: 12 Slices 

Ingredients:

▢½ cup softened butter salted

▢¾ cup granulated sugar

▢¼ cup packed brown sugar

▢1 large egg

▢1 teaspoon vanilla extract

▢1 cup buttermilk

▢2 cups all purpose flour

▢1 teaspoon baking soda

Cinnamon Sugar Filling and Topping

▢⅓ cup sugar

▢1 ½ teaspoons cinnamon

▢2 tablespoons melted butter

Instructions:

Preheat the oven to 350ºF and grease a 9X5 loaf pan with butter or oil.

Add the softened butter to a large bowl with a hand mixer, OR a stand mixer fitted with the paddle attachment.

Add in granulated sugar and brown sugar to the butter and mix on medium-high speed until the butter and sugars have creamed and are light and fluffy, about 2-3 minutes.

Add the egg, vanilla and buttermilk and mix until fully incorporated.

Sift the flour and baking soda into the bowl and mix just until it starts to come together. Use a silicone spatula to fold everything together until the flour is absorbed and no large lumps remain.

Stir together ⅓ cup of sugar and 1 ½ teaspoons of cinnamon and set aside.

Add half of the batter to the prepared loaf pan, and add half of the cinnamon sugar mixture evenly on top of the batter. Use a butter knife to swirl it into the batter.

Add the remaining half of the batter on top, smoothing it out evenly.

Add the remaining cinnamon sugar mixture and swirl it into the top layer of batter using a butter knife.

Drizzle 2 tablespoons of melted butter on top of the loaf.

Bake in the preheated oven for 50-70 minutes, or until a cake tester (or toothpick) comes out clean when inserted into the center.

Allow to cool in the pan for 20 minutes, and then gently coax it out of the loaf pan and transfer to a wire rack. Allow to cool to room temperature before wrapping and storing.

Notes:

Storing: Wrap your loaf in a triple layer of plastic wrap. Store at room temperature for 2-3 days, or in the refrigerator for 5 days. For longer storage, add the wrapped loaf to a freezer bag and label. Freeze for up to 2 months.

Softened Butter: It’s important that you use softened butter, otherwise it will be very difficult to cream the butter and sugars together. In a pinch melted butter can work, but it will make for a less moist loaf.

Nutritional Info:

Serving: 1g | Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 227mg | Fiber: 1g | Sugar: 23g

Baked Ham is my kids’ all time favorite meal! They’d pass up a turkey dinner any day of the week (or any holiday) for ham.

This easy baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glaze and caramelized for a hint of sweetness. We serve this baked ham for special occasions (like Easter and Christmas) but it’s simple enough to make any time of year!

How much ham per person

If you’re using a bone in ham, you’ll want about 3/4 pound of ham per person and a bit more if you want leftovers (for Ham and Corn Chowder or Cheesy Ham and Potato Casserole). An 8lb ham should feed about 9 people.

What to Serve With Glazed Ham

This beautiful brown sugar ham is most often served at Christmas dinner or Easter dinner at our house! We serve it with our favorite sides for the perfect meal!

 

PREP TIME: 5minutes

COOK TIME: 2 hours 30 minutes

TOTAL TIME: 2hours 35minutes 

SERVINGS: 12 Servings

Baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glaze and caramelized for a hint of sweetness.

INGREDIENTS:

• 1 spiral cut ham with bone-in approx 7-9 pounds
• 2 tablespoons dijon mustard
• ¼ cup pineapple juice or orange juice

Brown Sugar Glaze

• ½ cup pineapple juice or orange juice
• ½ cup brown sugar
• 2 tablespoons dijon mustard
• ¼ teaspoon ground ginger
• 2 teaspoons cornstarch

INSTRUCTIONS:

1. Preheat oven to 325°F.
2. Combine dijon mustard and pineapple juice. Brush over ham.
3. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
4. Meanwhile, combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Cool.
5. 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
6. Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cook temperature.

Notes:

If you purchase a smoked ham, it has been cooked, be sure to check the package to ensure it says it is “fully cooked”. If your ham is fully cooked on the package (as most spiral hams are), it will need to cook to 140°F (basically just to heat it).

NUTRITIONAL INFO:

Calories: 690, Carbohydrates: 11g, Protein: 57g, Fat: 44g, Saturated Fat: 15g, Cholesterol: 164mg, Sodium: 3200mg, Potassium: 795mg, Sugar: 10g, Vitamin C: 1.5mg, Calcium: 30mg, Iron: 2.5mg

Turmeric and honey – The most potent antibiotic

Since ages Indian spices have been used as a medicine to cure several ailments. Indian spices have for long been used as medicines. Right from burns to minor cuts, turmeric was used as an instant remedy to treat such issues. This was simply because of the miraculous properties of turmeric.

From common cold to soar throat both honey and turmeric are very potent and important alternatives to conventional medicines because of their benefits and antibiotic properties! In fact, these two wonder ingredients are easily and most affordable items to be used as medicines, honey and turmeric would be it! Honey and turmeric both are used for a variety of problems like cold, digestive issues, cuts, wounds, muscles and sprains along with many other health and skin issues.

We are not even joking when we say, the majority of your health problems has turmeric and honey as their solution!

They have been used intensely in Ayurvedic, Indian and Chinese medicines for thousands of years.

What makes turmeric so powerful?

Turmeric has a very important compound in it, called the curcuminoids. Just like polyphenol, curcuminoid has several healing properties which makes turmeric so strong that it can fight almost all health issues in one go! It is also a very strong anti-oxidant which is why it is very good for the skin and it contains antiseptic, antibacterial, anti-fungal and anti-inflammatory properties which help it to treat wounds and allergies very easily!

What makes honey so powerful?

Honey has the power to fight infections without creating resistant bacterias like modern antibiotics. It is so potent that it should be the first method to be used when fighting infections. Many scientists have claimed that honey is more powerful than most of the conventional antibiotics. Honey can also be used to treat infections, cuts and wounds by applying on them directly. Honey can also be taken orally to treat health problems.

Benefits of turmeric

– Reduces inflammation

– Improves digestion

– Reduces pain

– Prevents cancer

– Improves anxiety and depression

How to use natural antibiotic using honey and turmeric?

Many of you must be very confused about using these wonderful items instead of your regualr medicines. You should give it a try. Here is a simple recipe that you can use when you fall sick.

Ingredients:

1/4th cup raw honey,

2 drops of lemon essential oil

1 tsp of ground turmeric

Instructions:

Mix all the ingredients together and stir well. Pour the mixture in a container with a lid and store in room temperature. Consume half teaspoon thrice a day to get rid of allergies, cold or flu.

Ingredients:

1 teaspoon turmeric powder

2 tablespoons pure honey (preferably raw honey)

A pinch of freshly ground black pepper

PREPARATION:

Make sure you use good quality turmeric powder and pure honey. Raw honey is preferred as it offers additional health benefits.

Mix: In a small bowl, add 1 teaspoon of turmeric powder and 2 tablespoons of honey. Add a pinch of freshly ground black pepper. The black pepper increases the bioavailability of the curcumin in turmeric, allowing your body to absorb it better.

Mix Thoroughly: Stir the ingredients thoroughly until they come together into a smooth paste.

Storage: Pour the mixture into an airtight jar or container. Store in a cool, dry place, preferably the refrigerator, to preserve freshness.

Application:

Turmeric honey can be used in different ways:

As a natural antibiotic: If you have signs of cold or infection, you can take 1 teaspoon of turmeric honey to boost your immune system and reduce inflammation.

As an anti-inflammatory: This mixture can be applied to inflamed areas of skin to relieve itching, redness and swelling.

As a calming tea: Add a teaspoon of turmeric honey to a cup of warm water to make a calming tea.

Note:

Before using turmeric honey as a remedy, consult your doctor, especially if you have any allergies or medical concerns.

Turmeric honey is a fascinating natural remedy that combines the healing powers of two amazing ingredients. It is an example of how nature provides us with simple but effective solutions to our health problems. Try it and experience the amazing benefits of this natural antibiotic for yourself.

This delicious and colorful California Pasta Salad is always a hit as part of a party menu. Make this easy pasta salad recipe up to a day ahead if you like; the flavors only get better as it marinates.

Course: Salad

Cuisine: American

Prep Time: 15minutes

Cook Time: 2hours 25minutes 

Total Time: 2 hours 40minutes

Servings: 16 (1-cup) servings

INGREDIENTS:

For the Salad Dressing:

• 1 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup Parmesan cheese
• 1 tablespoon sesame seeds
• 2 teaspoons dried oregano
• 2 teaspoons poppy seeds
• 1/4 teaspoon garlic or two cloves fresh, finely minced
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon salt or more to taste

For the Pasta Salad:

• 1 pound thin spaghetti broken into thirds (see note 1)
• 2 medium zucchini diced
• 1 pint grape tomatoes halved (see note 2)
• 1 large hot house cucumber diced
• 1 medium green bell pepper diced
• 1 medium red bell pepper diced
• 1 red onion diced (optional)
• 1 (6.5 ounce) can sliced black olives drained (see note 3)

INSTRUCTIONS:

1. In a small bowl with a whisk, or in a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Parmesan cheese, sesame seeds, oregano, poppy seeds, garlic, paprika, celery seed, and salt.
2. Mix well and allow flavors to blend while preparing the salad.
3. Bring 4 quarts water and 1 tablespoon salt to boil.
4. Add spaghetti and cook according to package directions, about 9 minutes. Drain well and rinse in cold water.
5. In a large bowl add zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.
6. Add rinsed pasta and drizzle with salad dressing to taste (you don’t have to use it all).
7. Toss to combine, cover, and chill at least 2 hours or overnight.

Notes:

Thin spaghetti: Yes, I know Italian chefs will scoff at me recommending that you break the noodles into thirds. I strongly suggest that you follow suit, however; this allows the pasta to not only cook faster and fit easier into your pot, but also makes it easier to eat.

Grape tomatoes: Cherry tomatoes or chopped Roma, classic, or heirloom tomatoes can also pinch hit.

Canned black olives: I know these are polarizing, so feel free to omit. But I adore the briny element they add to the pasta salad.

Yield: This California Pasta Salad recipe makes a whopping 16 1-cup servings. Talk about perfect for parties, potlucks, or picnics! Feel free to halve the recipe if you’re sharing it with a smaller crew.

Storage: Transfer extra pasta salad to an airtight container in the refrigerator up to 4 days

Make ahead: California Pasta Salad can be assembled up to 3 days in advance. Store in an airtight container in the refrigerator until ready to serve. Toss gently before serving.

Cheese, please! If you enjoy your pasta salad with a bit of creamy dairy in the mix, toss in mozzarella bocconcini or crumble in some feta or goat cheese.

Nutritional Info:

Serving: 1cup | Calories: 257kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 278mg | Fiber: 2g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 25mg | Calcium: 54mg | Iron: 1mg

Every holiday meal needs a solid side dish to round it out, Grandma’s Cheesy Broccoli Souffle Casserole is just that dish. It’s quick & easy, full of good for you veggies served in tasty cheesy form. It’s perfect for the holidays, but also easy enough for every day dinner.

If you grew up in the South, you know there’s one thing treasured above all else. A precious item handed down, or passed down, from generation to generation.

Some might argue it’s more precious than fine jewels, money, even gold. Every generation one matriarch is entrusted with it’s keeping. And with bringing it’s sacred, secret contents to every family gathering.

A cheesy vegetable casserole that pairs perfectly with any main meat for a comforting meal, fit for a crowd.

Prep Time: 10mins

Cook Time: 45mins

Total Time: 55mins

Course: Side Dish

Cuisine: American

Servings: 8 

Ingredients:

• 2 10 oz pkgs frozen broccoli, thawed, drained, & chopped OR 20 oz fresh broccoli, steamed, and chopped
• 1 medium onion, diced
• 1 10 3/4 oz can cream of broccoli or cream of mushroom soup
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup milk
• 1/4 cup mayonnaise
• 2 eggs beaten
• pinch crushed red pepper flakes
• smoked paprika

INSTRUCTIONS:

1. Cook the broccoli, drain thoroughly, and spoon into a lightly greased, medium-large sized baking dish. Set aside.
2. In a large mixing bowl, stir together the onion, soup, 1/2 cup of cheese, milk, mayo, eggs, and red pepper flakes until evenly combined.
3. Spoon the mixture evenly out over the broccoli. Using the back of the spoon, spread out as necessary.
4. Sprinkle the remaining 1/2 cup of cheddar evenly out over top the casserole. Sprinkle with smoked paprika.
5. Bake the casserole at 350 degrees for 45 minutes. Let rest 5-8 minutes before serving.

Nutritional Info:

Calories: 202kcal | Carbohydrates: 2g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 245mg | Sodium: 223mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg