Recent Recipes

Refrigerator Bread and Butter Pickles

Refrigerator Bread and Butter Pickles

INGREDIENTS: 5 1/2 cups pickling cucumbers (1 1/2 pounds) 1/4 inch slices 1 1/2 tbsp salt 3/4-1 cup sweet onion 1 cup granulated sugar 1/4 cup brown sugar 1 cup white vinegar 1/2 cup apple cider vinegar 1 1/2 tsp mustard seed 1/2 tsp celery seed 1/8 tsp turmeric DIRECTIONS: Slice cucumbers 1/4 inch thick and place in a bowl. Peel and slice onion. Cut the 

FRIED MASHED POTATO BALLS

FRIED MASHED POTATO BALLS

INGREDIENTS: Potato Balls Mixture 2 cups cold mashed potatoes 1/2 cup Parmesan cheese , grated 2 cloves garlic , minced 2 Tablespooons chives or green onions , chopped 1/2 teaspoons salt 1/2 teaspoons black pepper Coating 1/2 cup all-purpose flour 2 eggs , beaten 1 1/2 cups Panko breadcrumbs 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/4 teaspoons smoked paprika , optional 1/4 teaspoons salt 1/4 teaspoons pepper Frying vegetable or canola oil DIRECTIONS: Mix the 

OLD FASHIONED DONUT MUFFINS

OLD FASHIONED DONUT MUFFINS

INGREDIENTS: For the muffins: 1/4 cup (1/2 stick) butter, at room temperature 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 eggs 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 1 

I’VE BEEN MAKING SWEET POTATOES WRONG MY ENTIRE LIFE

I’VE BEEN MAKING SWEET POTATOES WRONG MY ENTIRE LIFE

INGREDIENTS: 2 medium sweet potatoes 1 tablespoon vegetable oil Salt and black pepper, to taste 2 tablespoons butter, melted 1 teaspoon ground cinnamon ¼ cup chopped pecans ¼ cup maple syrup ½ teaspoon pure vanilla extract ½ teaspoon kosher salt DIRECTIONS: Preheat oven to 425 

PECAN STICKY BUNS

PECAN STICKY BUNS

INGREDIENTS: Dough: 2 ¼ teaspoon active dry yeast (one 1/4-ounce packet) ¼ cup warm water* ⅓ cup + 1 teaspoon granulated sugar divided ⅔ cup mashed sweet potato ¼ cup greek yogurt ¼ cup milk ⅓ cup unsalted butter melted 1 egg 1 teaspoon pumpkin pie spice ½ teaspoon salt 3-3¼ cups all-purpose flour Caramel Sauce: ¾ cup butter 1 ½ cup brown sugar firmly packed ⅓ cup maple syrup ⅓ cup heavy cream ⅓ cup water ¼ teaspoon salt 1 cup toasted pecans chopped 

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

INGREDIENTS: 3 cups fresh rhubarb, sliced (½-inch pieces) 3 cups fresh strawberries, hulled and sliced 1 1/4 cups granulated sugar 1/4 cup brown sugar 1/4 cup cornstarch (or tapioca starch) 1 tbsp lemon juice 1 tsp vanilla extract 1/4 tsp salt 2 tbsp butter (cut into small cubes) 1 package store-bought pie crusts (or homemade) 1 egg (for egg wash) 2 tbsp turbinado sugar (optional, for sprinkling) DIRECTIONS: 

GARLICKY RIBEYE STEAK KABOBS WITH ROASTED ASPARAGUS AND POTATOES

GARLICKY RIBEYE STEAK KABOBS WITH ROASTED ASPARAGUS AND POTATOES

INGREDIENTS: – 2 lbs good quality steak (such as ribeye), cut into 1 1/2 inch pieces – 10 small button mushrooms – 1 large red onion, cut into 1-inch pieces – 1 green bell pepper, cut into 1-inch pieces – 2 medium-size potatoes, cut into 

CHEESY GARLIC GREEN BEANS

CHEESY GARLIC GREEN BEANS

INGREDIENTS: 1.25 cups (296 mL) mozzarella cheese, shredded 2 tbsps parmesan cheese, freshly shredded 1 pound (454 g) green beans ¼ cup (59 mL) olive oil 4 cloves garlic, minced 1 tbsp kosher salt 1 tbsp fresh cracked black pepper DIRECTIONS: Preparation: Preheat oven to 425°F and lightly spray a baking sheet with nonstick 

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