Recent Recipes

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 

Strawberry Cheesecake Dump Cake

Strawberry Cheesecake Dump Cake

INGREDIENTS: For the Cake Base 1 15.25 oz Vanilla or French vanilla cake mix 1 stick of butter (melted) For the Cheesecake Layer 1 8 oz Package of cream cheese For the Strawberry Filling 2 21 oz cans of Strawberry pie filling DIRECTIONS: Step 1: 

ICEBOX PICKLES

ICEBOX PICKLES

INGREDIENTS: 4 cups sliced cucumbers (about 4-5 medium cucumbers) 1 cup thinly sliced onion 1 ½ cups white vinegar 1 cup water ¾ cup granulated sugar 1 tbsp kosher salt 1 tsp black peppercorns ½ tsp mustard seeds ½ tsp crushed red pepper flakes (optional 

ITALIAN RICOTTA COOKIES

ITALIAN RICOTTA COOKIES

INGREDIENTS: 1 cup butter, softened 1 3/4 cups sugar 2 eggs 2 tsp lemon zest 1 tsp vanilla 15oz whole milk ricotta 3.5 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Glaze 2 cups powdered sugar 1/4 tsp almond extract 4–5 tbsp milk rainbow sprinkles DIRECTIONS: In a large mixing bowl, using a hand 

Banana Bread with honey and applesauce instead of sugar & oil

Banana Bread with honey and applesauce instead of sugar & oil

INGREDIENTS: 2 cups whole wheat flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar-free applesauce 3/4 cup honey 2 eggs, beaten 3 mashed overripe bananas DIRECTIONS: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. 

Zucchini and Squash Au Gratin

Zucchini and Squash Au Gratin

INGREDIENTS: 2 medium zucchinis, sliced (sometimes I just use whatever squash I have handy) 2 medium yellow squashes, sliced 1 onion, thinly sliced (my grandmother always insisted on red onions, but honestly, any type works fine) 1 cup heavy cream (half and half works in 

Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting

Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting

INGREDIENTS: Makes one bundt cake Cream Cheese Filling: 1 (8-oz.) package cream cheese, softened 1/4 cup butter, softened 1/2 cup granulated sugar 1 large egg 2 tablespoons all-purpose flour 1 teaspoon vanilla extract Apple Cake Batter: 1 cup finely chopped pecans 3 cups all-purpose flour