Recent Recipes

FUDGY CHOCOLATE ZUCCHINI BREAD

FUDGY CHOCOLATE ZUCCHINI BREAD

INGREDIENTS: 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 2 large eggs, room temperature 1/4 cup vegetable oil (or canola or melted coconut oil) 1/3 cup sour cream (or Greek yogurt) 1/4 cup granulated sugar 1/2 cup packed light brown sugar 1 tsp vanilla extract 1 1/2 cups grated zucchini, lightly patted dry 1 cup semi-sweet chocolate chips, divided DIRECTIONS: Preheat 

FRESH PEACH DELIGHT DESSERT

FRESH PEACH DELIGHT DESSERT

INGREDIENTS: 1 1/4 cups all-purpose flour 1/2 cup unsalted butter, melted 1/4 cup granulated sugar 8 oz cream cheese, softened 1 cup powdered sugar 1 container (8 oz) Cool Whip, divided 1 package (3 oz) peach gelatin 1 cup boiling water 2 cups diced fresh 

2-Ingredient Pumpkin Muffins

2-Ingredient Pumpkin Muffins

Making these muffins is straightforward, and you don’t need to be a baking expert to get them just right. Here’s what you’ll need: INGREDIENTS: 15 oz canned pumpkin 18 oz spice cake mix DIRECTIONS: Mix pumpkin and cake mix until combined. Fill cupcake liners 3⁄4 

POOR MAN’S STEW

POOR MAN’S STEW

INGREDIENTS: 1 tbsp. olive oil 2 tbsp. minced garlic 1 onion diced (1 c. frozen diced onion) 1 lb ground meat (I use ground turkey) 6 oz. can of tomato paste 2.5 c. vegetable broth or chicken broth salt and pepper to taste 1.5 – 

BBQ Baby Back Ribs

BBQ Baby Back Ribs

INGREDIENTS: For the ribs: 2 full racks of baby back ribs (about 4–5 pounds total) 1 tablespoon olive oil (optional for rubbing before seasoning) For the dry rub: 1 tablespoon brown sugar 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 

JELLO COOKIES

JELLO COOKIES

INGREDIENTS: ½ cup unsalted butter, soft ½ cup sugar 1 egg 1 ½ cups flour ¼ teaspoon baking powder ¼ teaspoon baking soda Jell-O, 4 different flavors/colors Silver edible glitter, optional DIRECTIONS: Preheat oven to 350 degrees and line baking sheet with parchment paper Cream 

SLOW COOKER “MELT IN YOUR MOUTH” POT ROAST

SLOW COOKER “MELT IN YOUR MOUTH” POT ROAST

INGREDIENTS: 3–4 lb beef chuck roast 1 tablespoon olive oil Salt and pepper, to taste 1 packet dry ranch dressing mix 1 packet dry au jus gravy mix 4–5 medium carrots, peeled and cut into chunks 4–5 baby red potatoes, halved 3–4 cloves garlic, minced 

Reuben Sandwich

Reuben Sandwich

INGREDIENTS: 1 tbsp butter 2 slices deli rye swirl bread 3 tbsp Thousand Island dressing 6 oz thinly sliced beef 2 slices Swiss cheese 1/4 cup sauerkraut (liquid squeezed out) DIRECTIONS: Preheat a medium skillet over medium-low heat and melt the butter. Spread Thousand Island dressing on both slices of rye 

VEGETABLE BARLEY SOUP

VEGETABLE BARLEY SOUP

INGREDIENTS: 3 tablespoons olive oil 1 medium yellow onion (chopped) 3 ribs celery (chopped) 3 carrots (sliced) 4 cloves garlic (minced) ¾ cup pearl barley (rinsed) 1 teaspoon Italian seasoning 1 teaspoon dried thyme ½ teaspoon salt ½ teaspoon black pepper 6 cups low sodium vegetable broth 15-ounce can petite diced tomatoes 1 bay leaf ½ pound Yukon 

Pecan Pie Bars

Pecan Pie Bars

INGREDIENTS: 2 1/2 cups all purpose flour 1/2 cup powdered sugar 1/4 tsp salt 1 cup cold butter cubed Filling: 4 large eggs 1 1/2 cups light corn syrup 3 Tbsp butter melted 3/4 cup granulated sugar 3/4 cup light brown sugar 2 tsp vanilla extract 2 1/2 cups roughly chopped pecans DIRECTIONS: Shortbread Crust: Preheat oven to 350°F. Spray a jelly roll pan with nonstick cooking spray or grease