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.

Are you in the mood for a sweet and simple cookie with an incredibly soft melt-in-your-mouth bite? If you’re anything like me, the answer is always and good news – I have just the cookie for you. These Cream Cheese Cookies take your basic baking ingredients and add – spoiler alert – cream cheese to the mix for a soft and nearly creamy cookie that’s a hit any time of year, anywhere

I am partial to drop cookies, mostly because I tend to reserve cut-out and rolled cookies for more special occasions where I can justify the time that goes into them. These do have a chilling step, but it’s only an hour and once the dough is firm it’s just a matter of rolling it into small balls and gently pressing them down after placing them on a cookie sheet. (To me, that’s much easier than finding the rolling pin and the cookie cutters.)

The dough is pretty basic. You just cream together butter and cream cheese before you add in granulated sugar and then the egg, vanilla, baking powder, flour, etc. (You know the drill.) It only takes one bowl and there are no complicated techniques, just a basic cookie dough that the cream cheese brings to new heights.

What that cream cheese does is create a soft and cloudy texture – these are not chewy, not crisp in the slightest, just gentle and snowy and sweet. Because they have both butter and cream cheese, the flavor is buttery and just on the edge of richness but it’s straightforward and clean too, not gussied up with nuts or baking chips or fruit. Simple is often best and that’s definitely the case with these.

Yield 20 cookies

15m prep time

10m cook time

1h inactive

Allergens: Eggs, Milk, Gluten

INGREDIENT’S

1/2 cup (1 stick) unsalted butter, at room temperature

4 oz cream cheese, at room temperature

1 cup granulated sugar

1 egg

2 teaspoons vanilla extract

1/2 teaspoon baking powder

1 3/4 cup all-purpose flour

1/2 teaspoon salt

Powdered sugar, for dusting

PREPARATION

Preheat oven to 375°F and line a baking sheet with parchment paper.

In a large bowl, cream the butter and cream cheese with an electric mixer.

Add sugar and beat 1 minute. Add egg and vanilla and mix until combined.

In three additions, add baking powder, flour, and salt, and mix to combine.

Cover dough and chill 1 hour.

Once chilled, dust hands with flour and roll dough into balls between 1-2 inches.

Set out on prepared baking sheet 2-inches apart and flatten gently with your fingers.

Bake 9-11 minutes. The top should remain pale while the bottoms should be golden.

Transfer to a wire rack to cool, then dust with powdered sugar to serve. Enjoy!