Recent Recipes

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 

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

INGREDIENTS : 5 cups Whipping Cream 1/5 cup (1/3 stick) un-salted butter 1/5 cup sugar 21 ounces semisweet chocolate, finely chopped; Plus 2 oz, chopped separately 1/3 cup dark rum 2 teaspoons of vanilla extract 1/4 cup water 2 tablespoons of sugar 2 tablespoons of 

Creamy Chicken Breast in Spinach Parmesan Sauce

Creamy Chicken Breast in Spinach Parmesan Sauce

INGREDIENTS: – 4 boneless, skinless chicken breasts – 2 cups fresh spinach, chopped – 1 cup heavy cream – 1 cup grated Parmesan cheese – 2 tablespoons olive oil – 3 cloves garlic, minced – 1 teaspoon Italian seasoning – Salt and pepper to taste 

CROCKPOT RANCH PORK CHOPS AND POTATOES

CROCKPOT RANCH PORK CHOPS AND POTATOES

INGREDIENTS: 3 lbs red potatoes, quartered 6 boneless pork chops (3/4 inch thick) or bone-in, if preferred 1/2 cup olive oil 2 tablespoons dry ranch seasoning 2 teaspoons apple cider vinegar 2 tablespoons butter, cubed Salt and pepper, to taste DIRECTIONS: Prep the Pork Chops 

Cinnamon Roll Crescents

Cinnamon Roll Crescents

Make-shift cinnamon rolls made the easy way and you will not believe how amazing these Cinnamon Roll Crescents are! The baked crescent dough is flakey and buttery, filled with a gooey brown sugar cinnamon filling and topped with a sweet vanilla glaze. INGREDIENTS: 1 8 oz can crescent 

Lemon Bread

Lemon Bread

INGREDIENTS: 1 3/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 3/4 cup buttermilk 1/4 cup coconut oil 1 egg 2 tbsp lemon juice 2 to 3 tbsp lemon zest more zest = more lemon flavor 3/4 cup sugar Glaze 1/2 cup powdered sugar 1 to 2 tbsp lemon juice 1 tbsp lemon zest to sprinkle on top optional DIRECTIONS: Preheat oven to 350 degrees. Whisk together flour, 

COCONUT CREAM DELIGHT

COCONUT CREAM DELIGHT

INGREDIENTS: 1/2 cup butter softened 1 cup walnuts/pecans chopped and divided 1 cup all-purpose flour 1 cup powdered sugar 1 8 oz. cream cheese, softened 1 12oz. Cool Whip, divided 2 cups milk 2 3.5 oz coconut cream instant pudding mix DIRECTIONS: Preheat oven to 350 degrees. Layer 1: Mix the flour, butter and half of walnuts/pecans together. Press into