Toothpaste, never throw it away once used: it is worth gold reused like this

Hello girls, you know those times when you squeeze that tube of toothpaste endlessly to get the last drop? Well, I had this face-to-face with my tube the other day. And I said to myself, there must be a better way!
“A tube of toothpaste is a bit like a handbag: you always find surprises in it until the end.”
Why not waste toothpaste?

Toothpaste, beyond its primary function, has many other uses. You would be surprised at the potential it can have in the house.

 

Any time I go out to Thai food, I’m getting Drunken Noodles, no question. There’s just something about that slippery, slurpable dish that’s positively irresistible, so when you find another opportunity to work it into your life, of course you have to do it. That opportunity is Italian Drunken Noodles. They’re just as slippery, just as slurpable, but are instead flavored with Italian flair such as spicy sausage, a red wine-kissed tomato sauce, onions, peppers, and fresh herbs. They’re absolutely delicious and they’re quick too!

The sauce here takes just about as long as it does to boil the pasta, so don’t think for a second that you’ll have to stand at the stove all day to get this kind of deliciousness. Nope, you’re looking at more of a thirty-minute meal. And it’s sure an easy one!

While your pappardelle boils, you just brown some sausage and then soften some onion and bell peppers in the drippings. (There’s garlic too, don’t worry.) From there, reduce some red wine and scrape up all the browned bits from the sausage and then stir in some crushed tomatoes which only need to simmer for a few minutes before fresh basil and parsley are stirred in

It’s fast, but it tastes fresh and herby and a nice drizzle of olive oil gives it that same satisfying slippery quality you know and love. So tasty! That’s my kind of fusion.

Serves 4

5m prep time

20m cook time

INGREDIENTS:

8 oz pappardelle noodles

1 lb bulk spicy Italian sausage

1 large onion, thinly sliced

1 teaspoon Italian seasoning

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

4 cloves garlic, minced

1/2 cup white wine

1 (28 oz) can crushed tomatoes

1/4 teaspoon red chili flake

2 tablespoons fresh parsley, chopped

1/4 cup fresh basil leaves, julienned

Olive oil, as needed

Kosher salt and freshly ground black pepper, to taste

PREPARATION:

In a large pot of salted boiling water, cook pappardelle according to package directions. Drain and set aside.

In a large heavy bottomed skillet or pot, heat 2 tablespoons of olive oil over medium-high heat.

Once hot, add sausage to pan, breaking up into small chunks with a spatula. Let brown, then remove to a plate and set aside.

Add onion to pan, and let cook until golden, about 5 minutes. Add more oil to the sausage drippings if needed. Season with salt, pepper, and Italian seasonings and stir to combine.

Add in bell peppers, and cook until tender, about 2 minutes. Then stir in garlic and cook 1 minute more.

Add wine and let reduce for a couple of minutes. Stir in tomatoes, then return sausage back to pan. Let simmer about 3 minutes, then remove from heat.

Drizzle in a couple tablespoons of olive oil, adjust seasoning as needed, then stir in basil and parsley.

Add pappardelle to sauce and toss with tongs. Serve and enjoy!

Great for a Church pot luck or a family get-together.Dig into these delectable cherry desserts at your next patriotic picnic! A perfect combination of cherry, almond and cookie flavors.

INGREDIENTS:

1 ½ cups butter, softened

3 cups granulated sugar

1 ½ tsps salt

5 large eggs

1 ½ tsps vanilla extract

1 ½ tsps almond extract

5 ½ cups all-purpose flour

1 ½ tsps baking powder

21 ozs cherry pie filling

For The Glaze

1 cup confectioner’s sugar

3 tbsps milk

Directions:

Preheat oven to 350 degrees F. Line a jelly roll pan (12×17) with aluminum foil. Spray with nonstick spray. Set aside.

In the bowl of your stand mixer, cream together butter and sugar, about 1-2 minutes. Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated. Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough. Spread/Press remaining dough into the prepared baking pan. Top with cherry pie filling. Drop remaining batter in small pieces over the cherry filling.

Place in the oven and bake for 50-60 minutes or until golden brown.

Remove from the oven and place pan on a wire rack to cool completely.

Once cooled prepare the glaze. Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars.

Cut into 35 squares and serve.

Nutritional Info:

Servings: 370 Calories per serving

Amounts Per Serving

Total Fat: 17g/Saturated Fat: 11g/TransFat: .5g/Cholesterol: 70mg/Sodium: 290mg/Total Carbohydrates: 48g/Dietary Fiber: 1g/Total Sugars: 27g/Added Sugars: 26g/Protein: 4g

Insanely Delicious Cinnamon Roll Cake With Apples And Pecans combines the flavors of fall like apple and pecan together with refrigerated cinnamon rolls for an easy ooey gooey breakfast cake or quickie coffee cake.

Trust me – stop what you’re doing and make this recipe!

This easy country coffee cake cheats by calling for refrigerated cinnamon roll dough that, once combined with ripe apples and sweet pecans, becomes a coffeetime indulgence you’ll not soon forget.

One bite of a homemade cinnamon roll and you’ll swear you’re going to learn to bake come hell or high water.

Hey, in my case, there’s a first time for everything! But seriously…

Prep Time: 10mins

Cook Time: 40mins

Cooling: 10 mins

Total Time: 1hr

Servings: 8 servings 

INGREDIENTS:

for the cinnamon roll cake

2 tablespoons unsalted butter divided; 1 tablespoon melted, the other at room temperature

1 ½ cups apples peeled, cored, and chopped

1 can (roughly 10 ounces) canned cinnamon rolls

⅛ cup brown sugar light or dark, firmly packed

1 teaspoon cinnamon

⅓ cup light corn syrup

1 tablespoon whiskey may substitute apple brandy, pear cognac or any orange-flavored liquor such as Cointreau

2 large eggs

¾ cup pecans halves and pieces

for the glaze

⅓ cup Confectioners sugar

½ teaspoon vanilla extract

1 to 2 teaspoons milk reduced fat or full fat

INSTRUCTIONS:

Heat oven to 350°F. Use 1 tablespoon of the butter which has softened to room temperature to butter the bottom and sides of a 9-inch round or 8 x 8-inch cake/baking pan. **NOTE in Not Entirely Average test kitchen trial bakes, this cake baked ooey gooey at 350°F with the apples in tact and texture maintained. We also baked this cake at 375°F for the same amount of time and yielded a less ooey gooey cake with slightly broken down apples. Oven accurateness plays a major role in how recipes finish. Take all into consideration when determining the best temperature to set your oven within the 350°F to 375°F range for this recipe.

Spread 1 cup of the apples in the bottom of the pan. Separate the canned cinnamon rolls and cut each into 4 pieces. Arrange cinnamon roll pieces point side up over the apples. Scatter remaining apples.

In a large mixing bowl, combine the remaining tablespoon of butter which you have melted, brown sugar, cinnamon, corn syrup, whisky, and the eggs. Using an electric hand mixer, beat the mixture to 2 to 3 minutes until the brown sugar is visibly at least partially dissolved.

Stir in the pecans and pour over the assembles apples and cinnamon roll points being sure to fill all of the peaks and the valleys.

Bake for 35 to 45 minutes at 350°F or until the top of the cake has turned a deep golden brown. Remove from oven and allow to cool 10 minutes. Cake will have puffed up significantly.

While the cake cools, prepare the sugar icing by whisking all of the glaze ingredients in a small bowl until very smooth. Drizzle over warm coffee cake.

Serve warm with hot coffee as a breakfast, Brunch, or mid-morning treat, or serve warm with a scoop of French vanilla ice cream and a drizzle of hot caramel sauce as a dessert.

Notes:

Substituting Alcohol use apple or orange juice in equal measure in lieu of any alcohol if preferred.

Substituting Pecans use walnuts, macadamias, or whole or chopped almonds in lieu of pecans if preferred.

Make Ahead by one day and refrigerate uneaten portions for up to three days. Reheat in microwave for several seconds to serve warm.

To Freeze use a vacuum sealing system if possible. May also freeze in a plastic freezer bag or casserole dish with a lid.

Nutritional Info:

Serving: 1serving | Calories: 201kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 31mg | Potassium: 96mg | Fiber: 2g | Sugar: 23g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Blustery fall days make us want to eat something that warms the soul, and nothing says warm and cozy like beef stew. This time, we give the slow cooker a rest and let the Dutch oven do the work. Throw a few ingredients into a pot and the kitchen will soon be toasty and smell delicious as this hearty meal bubbles away on the stove.

A good old-fashioned beef stew is delicious, but we love a more rustic take on the traditional recipe. Here’s how we like to put a little twist on it: skip the carrots and celery for fire-roasted red peppers, and instead of potatoes to “thicken” everything up, we add something completely different – cream of mushroom soup. Changing up the classic ingredients with the peppers and creamy soup really offers a deliciously new pop of flavor. C’mon…can you think of a better way to end a fall day?!? Grab a slice of crusty bread and enjoy!

Serves 8

Total Time: 2 hours

INGREDIENTS:

4 cups beef broth

2 pounds beef chuck, cut in 1-inch cubes

3 cloves garlic, minced

3 tablespoons flour

2 tablespoon canola oil

1 tablespoon Worcestershire

1 shallot, diced

1 (14 oz.) can fire roasted red bell peppers

1 (10 oz.) can cream of mushroom soup

1 (6 oz.) can tomato paste

Kosher salt and pepper, to taste

PREPARATION:

Place flour in a large bowl and toss beef until coated.

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.

Add diced shallot and cook for 2-3 minutes or until softened.

Add garlic, stirring frequently for 1 minute or until fragrant.

Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.

After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.

Ladle into serving bowls and serve with a side of crusty bread. Enjoy!

This recipe is exactly the way my mom has always made it – who learned it from my Grandma B! It’s thin, crispy around the edges, and is a staple at every single holiday get together.

Course: Side Dish

Cuisine: Southern

Prep Time: 1hour 30minutes 

Cook Time: 1hour 

Servings: 24

INGREDIENTS:

Turkey Stock

3 lbs turkey thighs

2 large yellow onions roughly chopped

6 stalks celery roughly chopped

1 tablespoon sea salt

1 teaspoon black pepper

Dressing

1.5 cups yellow onions diced

1.5 cups celery diced

1.5 cups green peppers diced

1 teaspoon sea salt

½ teaspoon ground black pepper

2 tablespoon bacon fat

15 oz canned very young small sweet peas drained

6 cups cooked cornbread crumbled

12 oz Pepperidge Farm herb stuffing mix

8 cups turkey stock

1 tablespoon ground sage

2 tablespoon poultry seasoning

8 tablespoon melted butter

INSTRUCTIONS:

Turkey Stock

Add turkey thighs, 2 large yellow onions (roughly chopped), 6 stalks of celery, 1 tablespoon sea salt, and 1 teaspoon ground black pepper to pot. Add 12 cups of water, cover with lid, and bring up to a boil. Reduce heat and let simmer until the turkey thighs are falling apart (about 90 minutes).

Remove turkey and (once cool enough to touch) finely shred the meat. Discard the skin and bones.

Pass the stock through a strainer to remove any onions and celery. Note: If you’re making the stock ahead of time (like I always do), transfer to airtight containers and allow to cool for a while. Then refrigerate until ready to use. I also like to store the meat submerged in stock so that it doesn’t dry out.

Dressing

Using medium-high heat, add 2 tablespoons of bacon fat to large pan along with diced onions, peppers, and celery. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Cook just until vegetables release their juices, about 5 minutes. You’re not trying to cook them fully, you just want them to release their liquids. This step can also be done well in advance and refrigerated until ready to bake.

Preheat oven to 375 F. In a very large mixing bowl, add shredded turkey, sautéed veggies, and peas – mix well to combine.

Add crumbled cornbread and stuffing mix to bowl, along with 4 cups of the turkey stock, and mix well to combine.

Then add poultry seasoning, sage, and melted butter to bowl and mix again.

Finally, add remaining 4 cups of turkey stock and mix one last time. I know it seems like a lot of mixing, but you really want everything evenly distributed in every bite.

Spray two half size sheet pans (18″x13″) with nonstick cooking spray. Pour dressing mixture into pans, divided as evenly as possible.

Place pans on the middle and lower racks of oven and bake for 30 minutes. Then rotate the pans, bring the pan on the bottom up (and vice versa), and bake for another 30 minutes or so. It’s almost impossible (within reason) to overcook this, so you may way to leave it in longer if you prefer crispier edges like my family.

Notes:

Expert Tips

I recommend using a non-sweet cornbread for this dressing. I believe that sugar will take away from the savory goodness of what this recipe is all about.

While it is entirely possible to use store-bought broth, the depth of flavor from making your own is unmatched; but, it should still work! And since you’re not cooking you’re own turkey, you may as well cut another corner and buy a rotisserie chicken. Use the meat for the dressing and discard the skin and bones.

I recommend two specific brands in making this dressing. For the stuffing mix, my mom swears by Pepperidge Farm Herb Seasoned Stuffing. And Le Sueur Very Young Small Sweet Peas are the best peas on the market.

I know they are a non-traditional ingredient in dressing/stuffing, but the peas really add depth in three different ways: heartiness, moisture, and texture.

FAQs

Can I leave out the peas? Yes, you can leave them out – I understand that they are not common in dressing. But you’ll really be missing out on part of what sets this dressing apart from the rest.

Can I make this in a casserole dishes? Yes, you will want to use two 13×9 dishes. And the baking time will vary up, but probably needs an extra 15 minutes or so.

Can I make a smaller portion? If you halve all the ingredients, the proportion will equal a single casserole dish or a single half sheet pan. My family always demands leftovers, so this is barely enough!

Can I freeze the leftovers? Yes! This is a big portion. But the beauty is… If you make both pans at Thanksgiving, you can freeze the second to warm up and serve at Christmas! I would recommend slicing the dressing, wrapping in plastic wrap, and storing in an airtight container until you’re ready to reheat.

Nutritional Info:

Calories: 308kcal | Carbohydrates: 35g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 909mg | Potassium: 304mg | Fiber: 2g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 2mg

A basic recipe for savory french crêpes. The instructions show you how crêpes are made in a skillet.

Prep Time: 20mins

Cook Time: 1hr

Resting Time: 15mins

Total Time: 1hr 35mins

Course: Breakfast, Main Course

Cuisine: French

Servings: 6 crepes

Equipment

1 Mixing Bowl

1 Hand Mixer or Whisk

1 Silicone Spatula easier to clean out the bowl

1 Wood or Bamboo Spatula to flip

1 Stainless Steal Non-Stick PFOA-free Frying Pan large

1 Soup Ladle

1 Plate to stack them

INGREDIENTS:

1½ Cup All-purpose Flour unsifted

2 Piece Eggs

2 Cups Milk

pinch Salt

6 Tablespoon Butter to fry, 1 tablespoon per Crepes

INSTRUCTIONS:

To make the Crepes Batter:

Keep all your ingredients on stand-by. Break the eggs into a mixing bowl and whisk or blend with a hand mixer foamy. The eggs have to be beaten until they turn pale yellow.

2 Piece Eggs

Stir some of the flour with the salt into the beaten eggs, together with some of the milk. Don’t add everything in at one time.

1½ Cup All-purpose Flour,2 Cups Milk,pinch Salt

Blend with the hand mixer until it gets thick and then add more milk. Blend and keep on adding all the flour and milk and keep on mixing until it’s well incorporated and you left with a lump-free thin batter.

Leave the batter to rest for 15 minutes.

To fry the Crepes:

Keep the skillet on the stove and the batter nearby with a ladl in it.

Heat up the skillet to a medium-hot setting and stir in a table spoon butter. Wait for it to melt and spread it well. The skillet should be hot but not smoking!

6 Tablespoon Butter

Take the skillet into your hand and pour with the other hand a ladle of batter into the hot pan and move around the pan in a circling motion quickly to spread the batter evenly to all ends. Don’t waste time!

Once your batter has spread and stopped moving around in the pan, take the skillet back to the heat. Keep over a medium-hot setting.

Cook on one side until the crepes turns a bit brown in some spots. The sides will start to detach themselves, making it easier to flip it.

Flip it carefully with a wooden spatula and cook on the other side. Keep on the same heat setting.

Fry your crepes on both sides until done, or they turn a bit brown in some places. It takes about 10 minutes to cook one crepes on a medium-high heat setting on both sides. One side takes about 5 minutes more or less. The crepes should be crispy on the thinnest parts.

Take the crepes from the griddle and place it with a wooden spatula on an empty plate. Reduce stove heat to medium.

Repeat the process with the remaining batter. Always add about 1 tablespoon butter to fry each savory crepes. Keep the skillet on the heat but control the heat, the pan and butter should never smoke (that would be a health hazard)! A little sizzle from the butter is ok.

Notes

If the batter is too thick, add some more milk. It should be the consistency of a syrup falling off a spoon.

Whisk the batter every time quickly before pouring it with the ladle into the skillet.

Don’t over fill the ladle, fill it to 90% because that’s all you need for a thin crepes and it’s also easier to move around the ladle without making a mess (I’m guilty of that!)

See savory filling ideas and serving instructions in the post.

Nutritional Info:

Calories: 284kcal | Carbohydrates: 28g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 142mg | Potassium: 179mg | Fiber: 1g | Sugar: 4g | Vitamin A: 561IU | Calcium: 116mg | Iron: 2mg

One pot chicken noodle soup – Cold kicker soup loaded with chicken, carrots, celery and broth.

COURSE Main Course

CUISINE American

SERVINGS 4 people

INGREDIENTS

1 lb chicken thighs or breasts

¾ cup carrots sliced

¾ cup celery sliced

½ cup onion (yellow or white) chopped

2 cloves garlic minced

8 cups chicken broth

1 cup egg noodles

½ teaspoon black pepper

1 teaspoon parsley dried or ½ tablespoon fresh

1 teaspoon thyme dried or ½ tablespoon fresh

salt to taste

INSTRUCTIONS

Add all the ingredients to your dutch oven or stock pot EXCEPT for the egg noodles and bring to a low simmer.

Cover and cook for about one and a half hours, stirring occasionally.

When done, chicken and veggies will be tender.

Easily shred the chicken with two forks. Add the egg noodles and bring to a boil for about 10 minutes until tender.

Taste soup and salt to taste.

Be careful soup is hot! Remove soup from heat and serve.

For Headaches:

Feeling that pesky headache? The menthol in search Vicks can ease your pain. Just rub a little on your temples.

Pamper Your Feet:

Want soft feet? Slather some search Vicks on them before bed, pop on some old socks, and wash it off in the morning. For super soft heels, scrub with a pumice stone and moisturize.

Train Your Pets:

Keep your pets from marking inside by applying Vicks to their usual spots. Its strong scent keeps both cats and dogs at bay.

Protect Your Furniture:

Save your furniture from your cat’s claws! Dab some Vicks on their favorite scratching posts.

Fade Stretch Marks:

Regularly applying Vicks can help reduce the visibility of stretch marks over time.

Battle Toenail Fungus:

Apply search Vicks every night, wear socks, and trim the affected nail in the morning. Keep at it until it’s gone.

Heal Bruises Faster:

Speed up your bruise recovery and reduce swelling with a little search Vicks.

Earache No More:

Temporary earache? Try placing a Vicks-coated cotton ball in your ear for a few hours. But if it lingers, see a doctor.

Clearer Skin:

Combat acne by applying a thin layer of Vicks overnight. Wash it off in the morning for cleaner skin with consistent use.

Muscle and Back Pain Relief:

Vicks’ natural ingredients can soothe muscle and back pain. Rub it into areas like sore elbows for relief.

Trim That Belly:

Mix one tablespoon each of crushed camphor, alcohol, and baking soda with half a jar of search Vicks. Apply it to your tummy, wrap in plastic before a workout, and rinse off afterward. Doing this 2-3 times a week can help in toning, just like some commercial creams.

Always do a patch test before trying out new search Vicks uses to ensure your skin loves it as much as you do!

Million Dollar Spaghetti Casserole is an easy hearty casserole that is both budget-friendly and easy to make. This casserole is simple and a delicious way to feed a family or a crowd!

PREP TIME: 40 minutes

COOK TIME: 45 minutes

TOTAL TIME: 1hour 25 minutes

SERVINGS: 12 servings

INGREDIENTS:

16 ounces dried spaghetti noodles

1 large yellow onion chopped

4-6 cloves garlic minced

1 ½ pounds sweet Italian sausage casing removed

3 teaspoons dried Italian seasoning divided

48 ounces spaghetti sauce 2 jars, divided

8 ounces cottage cheese or ricotta cheese

8 ounces cream cheese at room temperature

¼ cup sour cream

3 cups mozzarella shredded, divided

½ cup butter cut into slices, divided

INSTRUCTIONS:

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Cook pasta according to package, drain well and return pasta to original pot. Add 1 jar of prepared spaghetti sauce and combine. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add sausage and 2 teaspoons Italian Seasoning to skillet, and cook until no pink remains. Drain well. Add 1 jar of spaghetti sauce to skillet. Set aside.

In a medium mixing bowl, combine Cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning. Set aside.

Place half the slices of butter in a 9×13 baking dish. Spread half the spaghetti in dish, then spread cheese mixture evenly over spaghetti. Spread remaining spaghetti over cheese mixture. Top with the remaining butter slices.Pour tomato meat sauce evenly over top layer of spaghetti.

Top with remaining mozzarella and bake in preheated oven until casserole is heated through, about 35-45 minutes.

Nutrition Information

Calories: 583, Carbohydrates: 32g, Protein: 23g, Fat: 39g, Saturated Fat: 19g, Cholesterol: 109mg, Sodium: 826mg, Potassium: 337mg, Fiber: 1g, Sugar: 3g, Vitamin A: 745IU, Vitamin C: 2.5mg, Calcium: 209mg, Iron: 1.7mg

Homemade caramels from scratch, for a fun homemade holiday gift-giving! Surprisingly easy with one special tool!

The only thing you need to make homemade caramels is a candy thermometer. I have one of those clip-on candy thermometers, but I also really love this one with the thermometer inside the spatula! Either will work for this recipe.

For homemade chewy, sticky, creamy BEST EVER caramels, you just have to be able to boil a mixture. Twice. To two different temperatures. I think we can handle that, yes?

Homemade caramels recipe, plus variations.

When you make your own homemade caramels, you no longer have to ask a Trader Joe’s employee if they could give you all of the boxes of fleur de sel caramels they have in stock and a bigger shopping cart. (Guilty).

I want to try making all sorts of flavored caramels now. Even if you leave the vanilla out of the batch (like I did the first time), the caramels still taste great. I’ve got my eye on apple cider caramels next. I’m not from a state with abundant apples, so I’m not well versed in apple treats, but I want to be! Would you believe I’ve never had a proper apple cider donut? I’m on a mission!

Please, friends, be careful when making these caramels. Boiling things are, um, hot. Don’t burn yourself. When the sugar gets to the right temperature, move quickly but skillfully. And please, whatever you do, do not scrape the pan! You will burn your fingers!

Use both hands to steady the pot of boiling hot stuff, and then be done with it. Let the caramels cool a few hours, or overnight (unconvered)

A small batch of homemade caramels with just 5 ingredients. Optional sea salt sprinkle on top!

PREP TIME: 5 minutes

COOK TIME: 15 minutes

ADDITIONAL TIME: 30 minutes

TOTAL TIME: 50 minutes

INGREDIENTS:

½ cup heavy cream

2 tablespoons unsalted butter

¼ teaspoon salt

¾ cup granulated sugar

2 tablespoons light corn syrup

2 tablespoon water

½ teaspoon vanilla

INSTRUCTIONS:

Line a 9 x 5 x 3-inch bread loaf pan with parchment paper, and spray with cooking spray.

In a 2-cup glass measuring cup, add the heavy cream, butter and salt. Microwave in 30 second pulses until melted and steaming. Set aside.

In a 2-quart saucepan (seriously, don’t use a smaller one-it boils up), add the sugar, corn syrup and water. Turn the heat to high, and cook without stirring until it reaches between 290-295 degrees.

Turn the heat off.

Slowly stream in the heavy cream mixture, and whisk gently. Turn the heat back to high, and cook without stirring until it reaches 240 degrees.

Turn off the heat, and add the vanilla. Whisk gently to combine.

Immediately pour the mixture into the loaf pan; do not scrape the bottom of the pan.

Let sit for at least 30 minutes until firm but somewhat soft. This might take a few hours on humid days. You can always leave them overnight, too.

Slice into desired shapes and wrap individually in wax paper.

Nutritional Info:

YIELD: 20 SERVING SIZE: 1

Amount Per Serving: CALORIES: 66TOTAL FAT: 3gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 1gCHOLESTEROL: 10mgSODIUM: 30mgCARBOHYDRATES: 9gFIBER: 0gSUGAR: 9gPROTEIN: 0g

 

Butter Cookies are buttery, tender cookies that can be enjoyed as-is with a cup of coffee or tea or as a base for decorating holiday cookies.

Prep Time: 15mins

Cook Time: 15mins

Total Time: 30mins

Course: Dessert

Keyword: butter cookies, christmas cookies, cookie exchange

Servings: 16 cookies 

INGREDIENTS:

1 cup (2 sticks / 227 g) unsalted butter, softened

⅔ cup (133 g) granulated sugar

2 large egg yolks, room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

¼ teaspoon kosher salt

2-3 tablespoons whole milk, room temperature

INSTRUCTIONS:

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

In a large bowl using a hand mixer on medium speed, cream together the butter and sugar until light and fluffy.

Add the egg yolks and vanilla. Mix until combined.

In a separate bowl whisk together the flour and salt.

Slowly add the flour mixture to the butter mixture. Mix on low until combined, scraping down the sides of the bowl as needed.

Working 1 tablespoon at a time, add milk until the mixture is sticky, thick, and well combined. Set aside.

This is a very thick batter, so you will need a heavy-duty piping bag, or you can use the double bag method. To do that you will need two piping bags, one fitted with a large star tip and one that has not been cut. Transfer the batter to the piping bag with no tip. Clip the tip of that bag and place it inside the second piping bag that is fitted with the star tip.

Pipe the batter into a circular pattern onto the lined baking sheet, leaving about 1 inch in between each cookie.

Bake 13-15 minutes, or until golden brown.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Let the cookies cool completely before decorating.

Nutrition

Calories: 202kcal

French Toast Roll-Ups have cream cheese, fruit, or whatever fillings you like rolled up in cinnamon sugar bread. Impressive and crowd pleasing, you’ll love these French Toast Roll-Ups for breakfast.

These French Toast Roll-Ups have cream cheese, fruit, or whatever fillings you like rolled up in cinnamon sugar bread.

PREP TIME: 5MINS

COOK Time: 10MINS

TOTAL TIME: 15MINS

SERVINGS: 8 SERVINGS

INGREDIENTS:

8 slices white sandwich bread

softened cream cheese, diced strawberries, or Nutella

2 eggs

3 tablespoons milk

1/3 cup granulated sugar

1 heaping teaspoon ground cinnamon

butter, for greasing the pan

INSTRUCTIONS:

Cut the crust from each slice of bread and flatten it out with a rolling pin.

Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.

In a shallow bowl whisk the eggs and milk until well combined.

In a separate shallow bowl mix the sugar with the cinnamon.

Heat a skillet set over medium heat and melt a tablespoon of butter.

Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.

Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they’re perfectly good all by themselves.

NOTES:

Source: inspired from Cinnamon Spice and Everything Nice

serving: 1grams

This easy mini quiche recipe comes together quickly using mini phyllo shells and an assortment of simple ingredients that you may have on hand. Toss these bite size quiches together for an easy appetizer or breakfast item that will please a crowd.

 Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Yield: 30 Category: appetizer

Method: bake Cuisine: French

INGREDIENTS:

2 boxes (15 count) mini phyllo shells

1 small broccoli floret finely chopped

5–6 baby spinach leaves finely chopped

2 tablespoons cheddar finely shredded

1 1/2 tablespoons chopped ham

1 mushroom finely chopped

1 1/2 tablespoons Swiss Cheese finely shredded

1 slice crispy cooked bacon finely chopped

1 green onion finely chopped

4 eggs

1 cup heavy whipping cream

1/4 teaspoon salt

1/8 teaspoon fresh ground black pepper

INSTRUCTIONS:

Preheat oven to 375 degrees. Spray mini muffin pans with nonstick cooking spray.

Add a pinch of broccoli, spinach, and cheddar to 10 phyllo shells. Add a pinch of ham, mushrooms, and Swiss cheese to 10 phyllo shells. Add a pinch of bacon, green onion, and cheddar cheese to the remaining phyllo shells.

In a medium whisk together eggs, cream, salt, and pepper. Using a teaspoon pour the egg mixture over the ingredients in the shell. Bake for about 15-20 minutes or until set and golden brown.

NOTES:

Phyllo shells can be found in the freezer section of most finer grocery stores. If you can not find the phyllo shells at your local grocery store, you can substitute ready-made pie crust or puff pastry. Cut the dough with a 2 1/2-inch cookie cutter or biscuit cutter and press the rounds into the muffin cups. Then proceed with the rest of the recipe.

These should not be assembled in advance because the moisture from the veggies, meat, cheese and eggs will start to break down the shells. However, they are easy enough to assemble that even older children can help.

When I say chop everything very fine, I mean really super crazy fine.

The amount of each ingredient added to the quiche is very small, so look around your fridge and see what you keep on hand.

Other add-ins for Mini Quiche might include red or green pepper, onions, tomatoes, asparagus cooked sausage, gouda, gruyere, or Monterey Jack.

Brownie Bomb Bars are perfect for football season, my favorite time of year. Football season here in Wisconsin is a sure sign that fall has officially arrived. Football season also signals that comfort food is back on the menu and “grilling time” is reserved for brats on Sunday before the big game. The hot, humid days of summer are replaced with cool, crisp days. Lazy days of summer are gone and school is back in session. I can hear all you Mom’s cheering, Yippee!!

Three layers of goodness!

Course: Bar, Dessert

Cuisine: All-American

Servings: 8 servings

INGREDIENTS:

1 18 oz box double chocolate premium brownie mix with chocolate chips

1 egg

1/3 cup vegetable oil

1/4 cup water

1 7 oz jar jet-puffed marshmallow creme

1/3 to 1/2 cup sweetened flaked coconut

2 cups milk chocolate chips

1 cup chunky peanut butter

3 1/2 cups cocoa krispies cereal

INSTRUCTIONS:

Bottom Layer:

Heat oven to 325º Lightly grease 13 x 9-inch baking dish/pan.

In a medium bowl, stir together brownie mix, egg, oil and water until fully blended.

Spread brownie batter into prepared dish/pan.

Bake for 35 to 45 minutes. Do not over bake.

Let cool completely.

Middle Layer:

When cool, spread jet-puffed marshmallow creme on brownies.

Sprinkle coconut over marshmallow creme.

Top Layer:

Place chocolate chips and peanut butter in a medium size microwave safe bowl. Microwave until well blended and smooth, stopping at 1 minute intervals to stir. Once melted and smooth, stir in cocoa krispies cereal.

Spread evenly over marshmallow/coconut layer.

Cover and chill for 2 hours before cutting into bars.

This spanakopita recipe is sauteed spinach, feta cheese and seasonings, all wrapped up in phyllo dough and baked until golden brown and crisp. A savory and hearty appetizer or main course option that always gets rave reviews!

Course Appetizer, Main Course

Cuisine Mediterranean

Prep Time: 45minutes

Cook Time: 25minutes

Total Time: 1hour 10minutes

Servings: 30

INGREDIENTS:

2 tablespoons olive oil divided use

2 pounds fresh spinach leaves

1/2 cup onion finely chopped

1/2 cup green onions thinly sliced

1 teaspoon minced garlic

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh dill

8 ounces feta cheese crumbled

1 egg lightly beaten

salt and pepper to taste

1 pound phyllo dough sheets thawed

3/4 cup butter melted

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half the spinach to the pan and cook until wilted. Add the remaining spinach to the pan.

Cook for 3-4 minutes until all of the spinach is wilted.

Remove the spinach from the pan and let it cool. Wring out excess water. Coarsely chop the spinach.

Wipe out the pan with a paper towel. Heat the remaining tablespoon of olive oil over medium heat.

Add the onion and cook for 3-4 minutes or until softened. Stir in the green onions, garlic, parsley and dill and cook for 30 seconds.

Transfer the onion mixture to a bowl along with the chopped spinach, feta cheese and egg. Season generously with salt and pepper to taste. Stir until thoroughly combined.

Take the phyllo dough out of the package and unroll it onto a flat surface. Keep the phyllo covered with plastic wrap or a damp towel when you’re not working with it.

Lay out one sheet of dough with the long end facing you. Brush the melted butter over the dough.

Add a second layer of dough on top of the first, then brush the second layer with butter.

Cut the dough vertically into 3 inch wide strips.

Place 1 1/2 teaspoons of filling on one end of the dough strip. Fold one corner of the dough over the filling to make a triangle shape.

Fold the strip of dough over itself the same way you’d fold a flag until you reach the end. Brush a little melted butter over the top and place the triangle on the prepared sheet pan.

Repeat the process with the remaining dough and filling.

Arrange the triangles 1 1/2 inches apart on the sheet pans. Bake one pan at a time for 18-20 minutes or until golden brown. Serve immediately.

NOTES

It’s imperative that you squeeze as much liquid as possible out of the cooked spinach so that your filling isn’t watery. I use a potato ricer to press the liquid out, you can also use your hands or a thin kitchen towel to gather the spinach and wring out the liquid.

I think this recipe tastes best with fresh spinach. You can substitute frozen spinach if you prefer, just use 2 10-ounce boxes. Be sure to thaw the spinach and squeeze out any excess water.

NUTRITIONAL INFO:

Calories: 72kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 127mg | Potassium: 16mg | Sugar: 0.5g | Vitamin A: 198IU | Vitamin C: 0.5mg | Calcium: 41mg | Iron: 0.1mg

These baked potatoes topped with bacon, melted cheese, green onions and sour cream make a great side for steak or light dinner. Enjoy!

INGREDIENTS

Baking potatoes

Cheddar cheese, grated

Bacon, cooked and crumbled

Green onions, sliced

Sour cream

PREPARATION:

STEP 1

Preheat oven to 400°F.

Brush both side of potato slices with butter; place them on a cookie sheet.

Bake for 30 to 40 minutes, or until lightly browned on both sides, turning once.

When potatoes are ready, top with crumbled bacon, cheese, green onion.

Return to oven and continue baking until the cheese has melted.

Add a dollop of sour cream when done and enjoy!

Note:

You can also poke holes in the potatoes and microwave them for six minutes instead of baking.

 

Pecan pie cheesecake bars are made with a graham cracker crust. Then, we top it with a smooth cream cheese filling. And finally, the top layer is a pecan pie caramel topping! These bars are DIVINE!

How far in advance can I make pecan pie cheesecake bars?

The thing I love most about this recipe is that you can make these pecan pie cheesecake bars up to 4 days in advance. I find that cheesecake most often tastes better the day after it was made, so this is the ideal make-ahead dessert recipe!

How long will these pecan cheesecake bars last?

I mean, if you have any left, you can store them covered in the refrigerator for up to one week. But I highly doubt you’ll have nay for that long!

How do I ensure I get clean cuts?

To make clean cuts, I suggest using a very sharp knife and wiping the blade on a piece of paper towel in between cuts.

Can I freeze these bars?

Yes, you can! We have a large batch stored in the freezer, and when you’re ready to eat, you can do a quick 15-20 second zap in the microwave or allow them to defrost in the refrigerator overnight! These pecan pie cheesecake bars are super low maintenance!

I really hope you won’t let this year go by without trying my favorite dessert – seriously though, and this is by far the best dessert I’ve ever made!

YIELD: 24 BARS

Pecan Pie Cheesecake Bars

prep time 20 MINUTES

cook time 50 MINUTES

total time 1 HOUR 10 MINUTES

Pecan pie cheesecake bars are made with a graham cracker crust. Then, we top it with a smooth cream cheese filling. And finally, the top layer is a pecan pie caramel topping! These bars are simply DIVINE!

INGREDIENTS:

Cheesecake:

1 (13.5-ounce) box graham cracker crumbs (or 3 ¼ cups)

1 ⅓ cup granulated sugar, divided

½ teaspoon ground cinnamon

1 cup (2 sticks) salted butter, melted

4 packets (2 pounds) softened cream cheese

2 large eggs + 2 egg yolks, room temperature

1 tablespoon vanilla extract

¼ cup sour cream, room temperature

Pecan Pie Topping:

½ cup EACH: diced salted butter, light corn syrup, AND heavy cream

1 cup light brown sugar, packed

1 teaspoon vanilla extract

2 cups of toasted pecans

INSTRUCTIONS:

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 13×9 square baking pan with cooking spray and line with parchment paper, making sure it hangs over on all sides, so it’s easy to remove later, set aside.

CRUST: In a medium bowl, stir together the graham cracker crumbs, ⅓ cup sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of a baking pan in an even layer and bake for 10 minutes. Remove from oven and allow for it to cool while you prepare the filling.

FILLING: Beat the cream cheese and the remaining 1 cup of sugar together for a minute until smooth. Then, add the eggs + yolks, one at a time, waiting a few seconds, and allowing each egg/yolk to incorporate before adding the next. Add the sour cream, then add the vanilla extract and continue to mix for a few additional seconds. It’s okay if the batter has a few small lumps. When mixed, pour the cheesecake mixture over the graham cracker base and bake for 40-42 minutes or until the cheesecake is set and not wet. Mine was just barely jiggly in the center, and that’s perfect.

PECAN PIE LAYER: Add the butter, corn syrup, and brown sugar to a medium saucepan over medium-high heat and bring to boil while you stir it continuously. When boiling, whisk in the heavy cream and allow for the caramel mixture to cook for 4 minutes on medium-high while you whisk continuously. Remove the pot from the heat and pour in the vanilla extract and stir in the pecans. Then, continuously stir the pecan pie mixture for 5 minutes. Pour the prepared pecan pie layer over the cheesecake and let cool completely to room temperature. Allow the bars to cool in the refrigerator for several hours (ideally overnight), so they are completely set. Remove by gently lifting the parchment and place on a clean flat surface. Cut them into bars and serve!

Notes:

Bars are best when removed from the refrigerator about 15-20 minutes before serving. The pecan pie mixture softens a bit and is much easier to break with a fork!

These maple glazed pork chops are infused with flavorful harissa for the perfect blend of sweet and spicy. The easy recipe is perfect for a quick weeknight dinner and you only need 5 ingredients to make it.

spooning extra pork chop glaze onto maple glazed pork chops in a skillet

Why I love this spicy glazed pork chops recipe

When it comes to dinner, I tend to go for one of two categories. Easy one-pot-type meals like chicken and broccoli or a meat-starch-veggie combo plate, and I have honestly always found the latter to be boring.

Until I realized that a few simple ingredients can turn bland meat into a phenomenal dinner. I did it with my baked mahi mahi recipe and my favorite garlic baked chicken legs, and I think the possibilities are endless.

spicy glazed pork chops in a cast iron skillet with a serving bowl of mashed potatoes, fresh herbs and a blow of glaze to the side

These maple glazed pork chops combine super flavorful and spicy harissa with sweet maple syrup for the perfect sweet and savory recipe. The simple, seasoned pork chops only take 10 minutes to cook and then they’re drenched it a thick, beautiful glaze that packs so much flavor.

Serve them with creamy, dairy free mashed potatoes and your favorite vegetable or salad. If you’re not in the mood for mashed, try crispy roasted potatoes or wild rice pilaf, instead.

 Should you rinse pork chops before cooking?

No. Rinsing any raw meat increases the chances of contaminating your kitchen. Simply remove them from their packaging and blot any excess liquid with a paper towel before seasoning.

How long do you cook pork chops for?

1-inch thick pork chops will generally take about 4 – 5 minutes per side to cook (bone-in) or 3 – 4 minutes per side (boneless). If your chops are a different thickness, you will need to adjust your cooking time accordingly.

What temperature do you cook pork chops to?

Pork chops need to be cooked to an internal temperature of 145˚F to be considered safe to eat. I recommend using a meat thermometer to accurately check the temperature 

These maple glazed pork chops are infused with flavorful harissa for the perfect blend of sweet and spicy. The easy recipe is perfect for a quick weeknight dinner and you only need 5 ingredients to make it.

 Prep Time: 10 minutes

  Cook Time: 15 minutes

Total Time: 25 minutes

  Yield: 4 servings 

INGREDIENTS:

For the pork chop glaze:

6 tablespoons maple syrup

2 tablespoons tomato paste

1/2 tablespoon harissa powder

1 teaspoons minced garlic

1/4 teaspoon coarse salt

For the pork chops

4 bone-in pork chops

1/2 – 1 teaspoon coarse salt

1/4 teaspoon black pepper

1 teaspoon harissa powder

1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

INSTRUCTIONS:

In a small saucepan, combine the glaze ingredients and whisk until smooth. Bring to a boil, then immediately reduce heat to low and simmer for about 10 minutes, until thickened. Once the glaze has thickened, remove from heat and set aside.

Season pork chops with salt, pepper and harissa.

Heat olive oil in a large skillet to medium-high. Add the pork chops and sear for 4 – 5 minutes per side, or until pork chops reach an internal temperature of 145˚F.

Remove from heat and add prepared glaze before serving.

NOTES

This recipe makes enough glaze for up to 8 pork chops. Feel free to double the amount of chops you’re cooking if you need more servings.

NUTRITIONAL INFO:

Serving Size:Calories: 167Sugar: 19.4 gSodium: 493.6 mgFat: 5.1 gSaturated Fat: 1 gCarbohydrates: 22.3 gFiber: 0.4 gProtein: 8.7 gCholesterol: 24.9 mg

Make the best flavored summer sausage right in your very own home with this easy homemade recipe that requires no casing.

Mmmm homemade summer sausage beats out store bought by 100% any day. You will enjoy reaping the many compliments. This recipe is sure to impress your friends and family. Wherever you take this scrumptious dish be sure to let everyone know that the summer sausage is “homemade”. A well worth recipe in my book for sure!

How To Serve Summer Sausage

Summer sausage can be a simple appetizer served on a tray with cheese and crackers at your next holiday gathering, party or potluck. This summer sausage is a must-have while watching sports at home or just serve as a simple snack. And if you want to add some dipping sauces why not try a sweet hot mustard or your favorite BBQ sauce. However you plan to serve it I’m sure it will be a big hit!

Make the best flavored summer sausage right in your very own home with this easy recipe that requires no casing.

 Course Appetizer, Snack

 Cuisine American

 Prep Time 15 minutes

 Cook Time 8 hours

 chill 1 day

 Total Time 1 day 8 hours 15 minutes

 Servings 4 logs

INGREDIENTS:

3 pounds ground beef (first choice 70/30 or second choice 80/20)

1 Tablespoon Morton Tender Quick Meat Cure (this is usually found in the grocer spice section near the salt)

1 Tablespoon garlic powder

2 teaspoons mustard seed (can use up to 1 Tablespoon)

1/2 Tablespoons liquid smoke flavoring

1/2 cup water

2 1/2 teaspoons coarse ground peppercorns (I use this pepper mill to get fresh course ground)

INSTRUCTIONS:

Combine Ingredients

Place all ingredients into a large mixing bowl. Kneading by hand for about 3-5 minutes or until the mixture has that real sticky look.

Chill

Cover mixture with foil, plastic wrap or lid and place mixture in refrigerator for 8 hours.

Shape and Chill

Remove mixture from refrigerator and knead by hand for about 3 minutes. Using a kitchen scale divide meat evenly into four pieces. Roll each piece into about a 9-inch log. Place prepared logs on a quarter baking pan with rack, cover and return to the refrigerator for 16 more hours.

Bake

Preheat oven to 200 degrees Fahrenheit. Remove baking pan with sausage from refrigerator and discard cover. To get that beautiful brown edge on the outside of the logs bake the sausage on the quarter baking pan with rack for 8 hours uncovered. Carefully remove pan from oven, wrap each log in a sheet of aluminum foil and refrigerate.

Slice and Serve

Slice chilled summer sausage thinly and serve with a variety of cheeses and crackers like pepper cracked water crackers. If desired, serve with some type of sauce (mustard or your favorite BBQ sauce). Oh, and to keep all the food from getting touched by everyone don’t forget to set out the frilly toothpicks in a small cup or container. TIP: if the cup or container is too deep just add a few dried beans and then add the toothpicks. Works perfect!

Old-Fashioned Homemade Bologna is thick, meaty, and full of deep flavors. No wonder Grandpa enjoyed it with a smear of mustard and a slab of cheese on homemade bread!

This Homemade Bologna Recipe shows how radically food manufacturers have changed our taste expectations. That greasy, mushy pink stuff we’ve all eaten between slices of flat white bread is nothing like bologna used to be. Now you can enjoy it, too, with none of the guilt for eating the fatty, flavorless stuff from the store.

How To Make Homemade Bologna

It starts off simply enough, using ingredients you can pick up at any grocery store: meat, garlic powder, onion powder, liquid smoke, salt and a bit of brown sugar if you want. For equipment, you can get away with using a food processor, but a stand mixer is even easier.

Tender Quick Is Optional…Sort Of.

One ingredient for this homemade bologna that you probably don’t have in the pantry (unless you cure a lot of meat at home) is Morton’s Tender Quick

I’ve made it both with and without Tender Quick, and the flavor is much deeper when it’s used. If you’re skipping it, you may want to double the amount of garlic and onion powder, and possibly add a bit more liquid smoke.

Emulsifying ground beef and seasonings in a stand mixer bowl

Emulsifying Is A MUST

Unlike the floppy pink slices from the store, old-fashioned homemade bologna is more like salami or summer sausage. That’s not to say it’s spicy, although you can certainly make it that way. The main difference is that homemade bologna is meaty.

That meatiness turned me off the first time because it seemed more like a burger than the smooth stuff of my childhood. A little research revealed the problem: I didn’t know to emulsify the meat by adding ice water before shaping and cooking it. That step has made a world of difference in the texture of my homemade bologna recipe.

Keep Things Chilled Throughout

Once you’ve combined the meat and ice water, you must transfer the bowl to the freezer. This step accomplishes two things:

It allows the meat to firm back up before shaping.

And it’s essential for food safety. Ten minutes should do it.

Wrap And Secure It

After chilling the emulsified mixture, take half of the meat out and shape it into a log. Wrap this tightly with plastic wrap and use a twist-tie to keep the ends shut, so the log maintains its shape.

Overhead view of beef bologna ingredients formed into logs and tightly wrapped in plastic before chiling

Overnight Rest To Meld Flavors

Proceed with the remainder of the meat, then transfer the logs to the refrigerator to chill and rest for 24 hours. This step improves the flavor and lets the moisture in the beef move through the entire product.

After that, unwrap and cook it in the oven on a baking rack propped over a rimmed baking sheet, so excess fat can drip out without making the outside of the bologna greasy.

Why The Cooking Temperature Changes

The initial cooking time of 30 minutes at 300°F dries the exterior which helps the bologna maintain its shape. The rest of the cooking at 250°F for 2 1/2 hours cooks it all the way through, which is vital to food safety. Once cooked, let it cool completely before refrigerating or freezing for future use.

The result? A smooth yet meaty homemade bologna with a hint of smoky garlic flavor that’s perfect on homemade hamburger buns or with cheese and crackers.

Storage

If you skip the Tender Quick and use sea salt, you need to eat or freeze this homemade bologna within three days, just as you’d need to eat anything made of ground meat in that time frame. With the Tender Quick, which acts as a curing preservative, it’ll stay good for at least a month in the refrigerator.

Old world-style bologna with a hint of smoky garlic flavor. Excellent on sandwiches, or served with cheese and crackers.

Prep Time: 1hr

Cook Time: 3 hrs

Chilling Time: 1d

Total Time: 1d 4hrs

Equipment

Food processor OR stand mixer

Plastic wrap and twist ties

Baking Rack

Rimmed baking sheet

INGREDIENTS:

3 pounds ground beef no leaner than 80/20

1 cup water ice cold

1.5 teaspoon Morton’s Tender Quick OR 1 tablespoon sea salt

1 tablespoon brown sugar

1 teaspoon all-natural liquid smoke flavor

½ teaspoon garlic powder May increase to 1 teaspoon if not using Tender Quick

½ teaspoon onion powder May increase to 1 teaspoon if not using Tender Quick

INSTRUCTIONS:

In the bowl of a food processor or stand mixer, combine all of the ingredients until smooth. Transfer the bowl to the freezer for 10 minutes before proceeding.

Remove the bowl of meat from the freezer and divide the mixture in half. Using damp hands, form each half into a log. Compress it tightly as you work. Wrap each log in plastic wrap and use twist-ties to secure the ends tightly. Refrigerate flat for 24 hours.

Preheat oven to 300° F / 150° C / gas mark 2.

Remove plastic wrap from meat and carefully transfer both logs to a baking rack propped over a rimmed baking sheet. Bake for 30 minutes, turning halfway through.

Reduce heat to 250° F / 125° C / gas mark 1 and cook an additional 2 to 2½ hours to an internal temperature of 160° F. Remove from oven and allow to cool completely. Refrigerate up to 3 days. May be frozen for longer storage.

Notes:

For easiest slicing, chill the cooked bologna for 20 minutes and use a sharp, non-serrated knife.

Nutritional Info:

Serving: 1serving | Calories: 110kcal | Carbohydrates: 1g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 113mg | Potassium: 115mg | Sugar: 1g | Calcium: 8mg | Iron: 1mg

These Easy Baked Parmesan Pork Chops are a simple and delicious weeknight meal option. Ready in just 30-minutes, they make a great last-minute meal that is always a hit with the family. Simply seasoned and baked, it has a great crispy coating that is baked instead of fried for a healthier meal. 

INGREDIENTS:

▢1/2 cup Parmesan cheese

▢1 egg

▢1 tablespoon milk or skim milk

▢1 teaspoon salt

▢1/2 teaspoon black pepper

▢3/4 cup Italian seasoned bread crumbs

▢4 4-ounce lean, boneless pork chops

▢3/4 cup Panko bread crumbs

INSTRUCTIONS:

Preheat the oven to 400°F and coat a 9×13-inch baking dish with nonstick cooking spray.

In a shallow dish, whisk together the egg, and milk.

In a second shallow dish or plate, stir together the cheese, both bread crumbs, and the salt and black pepper.

Dip the pork chops in the egg, allowing excess to drip off, and then dip them in the breadcrumbs and cheese mixture. Transfer to prepared baking pan.

Spray the tops of the pork chops with cooking spray, and bake in the prepared baking dish uncovered for 14-16 minutes, or until cooked through and golden.

NOTES

How do I Know Pork is Done Cooking? 

The USDA says that a pork chop should be cooked to at least 145ºF internal temperature. Typically, the cooking time listed will be just right, ut if you have a thinner or thicker chop, you may need to adjust to prevent under or overcooked pork.

I also cannot say enough about getting a quality digital meat thermometer that has a longer probe you can put into the meat and leave in while cooking so it alerts you when it reaches temperature. If you are unsure about food safety, it’s a perfect addition to your kitchen gadgets.

What Sides Go with Pork Chops? 

Much like chicken, pork is versatile enough to add just about any side you wish. I have eaten them with many things including classics like pasta or potatoes, but below are a few of my favorite sides that work great alongside my parmesan pork chops recipe.

Easy Baked Parmesan Pork Chops

Pork is the other white meat. A lean cut that is often overlooked, I love adding pork chops to our menu. Not only are they lean and high in protein, but they are also so easy to make and with just a few ingredients you can add so much flavor. This Easy Baked Parmesan Pork Chops Recipe is a family favorite because I can have it ready from start to finish in just 30-minutes.

Don’t fear pork! It makes a great lean protein option in your menu plan!

 

For this recipe, you can use both boneless and bone-in, but I much prefer the ease of a boneless pork chop. The flavor and cooking method would remain the same no matter which you choose. Just make sure that your pork is cooked to a safe temperature before eating, no matter what cut you choose.

You can also pick up bone-in pork chops on sale and simply trim the bone off the outside and bake as a boneless pork chop if you prefer. There is no right or wrong when making this recipe.

Smart Points: 8

NUTRITIONAL INFO:

Serving: 1pork chop | Calories: 304kcal | Carbohydrates: 20g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 1210mg | Fiber: 1g | Sugar: 2g

This stupid easy Creamed Corn Casserole recipe is made with a store bought Jiffy cornbread mix, and that’s not an apology. It is SO good! If you grew up with this Thanksgiving side dish you know what I’m talking about. It is creamy, corny, custardy, and sweet. It’s the perfect compliment to a holiday meal.

Prep Time: 10mins

Cook Time: 35mins

Total Time: 45mins

Course: Side Dish

Cuisine: American

Servings: 9

INGREDIENTS:

1/2 cup butter (1 stick)

1 (15-oz) can whole kernel corn drained

1 (15-oz) can creamed corn not drained

1 cup sour cream

3 tablespoons granulated sugar

1/2 teaspoon kosher salt

1 (8-oz) box Jiffy corn muffin mix

INSTRUCTIONS:

Preheat your oven to 350 degrees F.

In a 8×8 or 9×9 inch glass pan, add 1/2 cup butter. Put it in the microwave and melt it right in the pan. (If you only have a metal pan, melt it in a bowl and then transfer to the pan.*) Use a spatula or pastry brush to spread the butter up the sides of the pan, so that it doesn’t stick while baking.

Open the can of whole corn kernels and drain. I usually just press the lid down on the corn holding it upside down over the sink. Add the drained corn to the butter in the pan.

Open the can of creamed corn and dump the whole thing into the pan.

Add 1 cup sour cream.

Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).

Add an 8 ounce box of Jiffy corn muffin mix.

Use a spatula to stir it all together until well combined. Scrape down the edges.

Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center should not be jiggling more than the edges. You can also use the toothpick test, when a toothpick inserted in the center comes out with no wet batter, it’s done.

Let cool on a wire rack for a couple minutes before serving warm!

Variations

Sweet Corn Casserole: Add 1/2 cup or even 3/4 cup sugar instead of 3 tablespoons

For a cake-like texture, rather than custard texture: add 2 eggs. This makes the casserole a little more fluffy and taller. This is a VERY common addition to corn casserole, but I prefer it without the eggs. It’s good both ways though!

Add cheese: how can you go wrong? Omit the 3 tablespoons sugar and stir in 1 and 1/2 cups shredded cheddar cheese. Sprinkle another 1/2 cup cheese on top. You could even go wild and add in some chopped jalapenos…or some cooked bacon!

Make it in the slow cooker: You can make this recipe as written in a 4-quart slow cooker, or double the recipe and make it in a 6 quart slow cooker. Be sure to spray the edges. Cook on high for 2 hours, or low for 3-4 hours. Super handy for Thanksgiving when you need your oven for the turkey!

To make the second version I tried that you see in the photos: Follow the recipe as directed making these changes: reserve half of the sour cream. Add 2 eggs. Mix it all together, then dollop the remaining 1/2 cup sour cream on top and swirl in with a knife. It will take a couple minutes longer to bake.

Notes

*Corn casserole baked in a metal pan will cook a couple minutes faster than in a glass pan, so check it early if you’re using a metal pan.

You can double this recipe and bake in a 9×13 inch pan! It will probably take closer to 45 minutes to bake. A 9×13 inch pan will serve 16-20 people.

NUTRITIONAL INFO:

Calories: 330kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 657mg | Potassium: 186mg | Fiber: 2g | Sugar: 11g | Vitamin A: 538IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg

A flaky pastry crust filled with savory meat and vegetables, the Cornish Pasty is English comfort food at its best!

What are Cornish Pasties?

A Cornish pasty is a turnover-shaped baked shortcrust pastry filled with beef and vegetables. The edges are sealed by crimping them in characteristic Cornish fashion.

In 2011, Cornish pasties were given both a Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) status, which means that in order for these pasties to be made commercially and bear the name “Cornish pasty”, they have to meet very specific requirements. These requirements are as follows:

They have to be made in Cornwall.

They can only contain beef, potato, Swede (rutabaga), onion, salt and pepper. No other meat, no other vegetables, no other seasonings allowed.

The ingredients must be raw when the pasties are assembled and then slowly baked to produce the traditional Cornish pasty flavor and texture.

The edges of the pasties must be sealed by crimping them in traditional Cornish fashion.

PREP TIME: 30mins

COOK TIME: 45mins

CHILL TIME: 3hrs

TOTAL TIME: 4 hrs 15mins

COURSE: Main Course

CUISINE: British, Cornish, english

SERVINGS: 6 large pasties

INGREDIENTS:

For the Shortcrust Pastry:

3 1/2 cups (450 grams) all-purpose flour

1 teaspoon salt

5 ounces (140 grams) unsalted butter , very cold, diced

5 ounces (140 grams) lard , very cold

How to Render Lard (click link to learn how to make it yourself. It’s super easy and much cheaper than store-bought!)

2/3 cup (155 ml) ice cold water

For the Cornish Pasties:

1 pound (450 grams) beef skirt steak or sirloin , cut into small cubes

1 pound (450 grams) firm, waxy potato , peeled and diced in 1/4 inch cubes, or slice them according to personal preference (**starchy potatoes will disintegrate and turn mushy so be sure to use a firm, waxy potato that will hold its shape)

8 ounces (225 grams) rutabaga , peeled and diced in 1/4 inch cubes, or slice them according to personal preference

7 ounces (195 grams) yellow onion , chopped

salt and pepper to taste

unsalted butter (for cutting in slices to lay inside the pasties)

all-purpose flour (for sprinkling inside the pasties)

1 large egg , lightly beaten

INSTRUCTIONS:

To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won’t be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)

To Make the Cornish Pasties:

Preheat the oven to 350 degrees F.

Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you’re working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that’s about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.

Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.

Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn’t puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).

Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.

Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating.

They can be reheated in the oven (recommended for a crispier crust) or microwave.

NOTE: Depending on how full you stuff the pasties you may have leftover filling. No worries, just fry it up together or add it to soup and enjoy it as a separate meal.

Tips for Making Cornish Pasties

Depending on how thin you roll out your shortcrust pastry you risk having the “hard” ingredients (the potatoes and rutabagas) pierce through the dough. If you prefer a thinner crust and you want to avoid that you can place the softer ingredients on the top and bottom with the harder ingredients sandwiched in the middle: Place the onions on the bottom followed by the potatoes and rutabagas and then the meat on top.

Use firm, waxy potatoes so they hold their shape. Starchy potatoes will disintegrate during baking and turn mushy.

Use a lean cut of beef. Traditional Cornish pasties use skirt steak from the underside belly of the cow because it’s lean and free of gristle.

Add a couple of pats of butter on top of the filling ingredients followed by a light sprinkling of flour. This will both form the gravy as well as absorb the liquids from the vegetables as their cooking to avoid a soggy pastry crust.

Can Cornish Pasties Be Frozen?

Yes. The shortcrust pastry holds up well to freezing and thawing and the filling has little liquid which means the pasties won’t get soggy. You can freeze them either baked or unbaked, whichever you prefer. Wrap each pasty individually in plastic wrap and then store the wrapped pasties in a heavy-duty freezer bag.

If you’re freezing them unbaked it’s best to cook them while frozen – don’t thaw them first. Baking time will take roughly 15-20 minutes longer.

NUTRITIONAL INFO:

Serving: 1large pasty | Calories: 697kcal | Carbohydrates: 63g | Protein: 28g | Fat: 48g | Saturated Fat: 23g | Cholesterol: 148mg | Sodium: 445mg | Potassium: 785mg | Fiber: 5g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 8mg

Instant Pot Pork Chops in Creamy Mushroom Sauce – The perfect meal for busy weeknights. These Instant Pot pork chops are an easy and delicious dinner recipe your whole family will love. Seasoned pork chops are seared directly in the Instant Pot with olive oil and butter then smothered with a creamy mushroom sauce. The pork chops come out perfectly juicy and have such great flavor. It’s so easy, you’ll be adding this Instant Pot pork chops recipe to your weeknight dinner rotation soon enough. Enjoy!

INGREDIENTS:

• 2 pork chops, bone-in (at least 3/4-inch thick – ours make 1-inch )
• 1 teaspoon paprika
• 1 1/2 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1 teaspoon Cayenne pepper, optional
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, diced
• 8 oz fresh sliced mushrooms
• 1 cup chicken broth
• 1/4 cup cornstarch
• 1/2 cup heavy cream
• 1/4 cup parmesan, grated, optional
• Fresh chopped parsley, for garnish

Directions:

1. To make the Instant Pot pork chops in creamy mushroom sauce: Season pork chops with paprika, garlic powder, salt, pepper, Italian seasoning, and Cayenne. Turn on your Instant Pot and select the “Saute” mode. Add olive oil and butter to the insert. Once butter is melted, brown each pork chop 2-3 minutes per side. Remove pork chops to a plate while browning onions and mushrooms.

2. Still using the “Saute” function, cook the onion for about 1 minute, scraping the brown bits from the bottom of the insert. Add mushrooms and cook about 3 minutes until tender. Add in chicken broth. Add pork chops to Instant Pot and secure the lid in place.

3. Select “Pressure Cook” on a high level for 10 minutes, depending on the thickness of pork chops (if very thick, you might need to cook for 12 – 15 minutes). When the cooking time ends, release pressure and do a quick release. Transfer pork chops to a serving dish.

4. Prepare the creamy mushroom sauce by turning the instant pot back on the “Saute” mode.

5. In a small bowl, whisk together cornstarch with about 1/4 cup of the hot broth from the instant pot. Pour the whisked mixture into the instant pot and continue whisking until the sauce bubbles and thickens. Stir in heavy cream, parmesan, and adjust seasoning with more salt and pepper to taste. Return the pork chops into the Instant pot to reheat quickly. Serve the Instant Pot pork chops in creamy mushroom sauce immediately, over cauliflower rice (rice, pasta, or mashed potatoes for non-keto) and garnish with fresh chopped parsley. Enjoy!

For maximum flavor, we suggest you cooking pork chops with the bone is. You can also make Instant Pot boneless pork chops using this same method.