Debbie's Family Recipe Book

Bruschetta Boats 🥑🍅🌿

2026-10-10T18:12:34.434-04:00

🔹 Ingredients:

- 1 medium-sized Tomato
- 1 medium-sized Avocado
- 1 Tbsp of crumbled Feta cheese
- about 3-4 Fresh Basil leaves
- Pinch of salt + pepper
- 2 tsp of Olive oil
- 2 tsp of Balsamic vinegar

🔹 Directions:

① Dice the tomato and mince the basil
② Combine the tomato, basil, crumbled feta, salt/pepper, olive oil, and 1 tsp of balsamic in a bowl and mix well
③ Slice the avocado and remove the pit
④ Then spoon the mixture into the empty center of the avocado
⑤ Drizzle with remaining balsamic vinegar and garnish with fresh basil
⑥ Enjoy! 😋
💡 Avocados are a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium!
✔️ They also contain high levels of healthy, beneficial fats, which can help a person feel fuller between meals 👍

https://app.sveltetraining.com/posts/free-recipes-bruschetta-boats-%F0%9F%A5%91%F0%9F%8D%85%F0%9F%8C%BF

Easy poke cakes

2026-10-07T15:59:33.934-04:00

Easy Poke Cake Recipes

Boston Cream Poke Cake Recipe
Ingredients
- 1 box yellow cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4 oz) package instant vanilla pudding
- 1 1/2 cups cold milk
- 1 (8 oz) container whipped topping
- 1 cup chocolate ganache or fudge sauce
  How to Make: Prepare and bake the yellow cake according to the package directions in a 9×13-inch baking dish. Let it cool for about 10 minutes, then poke holes all over the cake with the handle of a wooden spoon. Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes. Whisk the vanilla pudding with the cold milk until slightly thickened, then spread it evenly over the cake. Chill for about 30 minutes. Spread the whipped topping over the pudding layer, then finish with chocolate ganache or fudge sauce. Refrigerate for at least 2 hours before slicing so the layers can set.

Butterfinger Poke Cake Recipe
  Ingredients
- 1 box chocolate cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container whipped topping
- 1 cup crushed Butterfinger candy bars
- 1/2 cup chocolate chips
- 1/2 cup caramel sauce
  How to Make: Bake the chocolate cake according to the package directions in a 9×13-inch baking dish. Cool for about 10 minutes, then poke holes across the entire cake. Pour the sweetened condensed milk slowly over the top, making sure it runs into the holes. Drizzle with some of the caramel sauce and let the cake cool completely. Spread the whipped topping evenly over the cake. Sprinkle with crushed Butterfinger candy bars and chocolate chips, then drizzle the remaining caramel sauce over the top. Chill for at least 2 hours before serving.

Pumpkin Poke Cake Recipe
  Ingredients
- 1 box spice cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can pumpkin puree
- 1 (3.4 oz) package instant vanilla pudding
- 1 1/2 cups cold milk
- 1 (8 oz) container whipped topping
- 1 tsp ground cinnamon
  How to Make: Prepare the spice cake mix according to the package directions, stirring the pumpkin puree into the batter before baking. Spread into a 9×13-inch baking dish and bake until a toothpick inserted in the center comes out clean. Cool for about 10 minutes, then poke holes throughout the cake. Pour the sweetened condensed milk evenly over the top. Whisk the vanilla pudding with cold milk until thickened and spread it over the cake. Once completely cool, cover with whipped topping and sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.

Christmas Poke Cake Recipe
  Ingredients
- 1 box white cake mix
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4 oz) package instant vanilla pudding
- 1 1/2 cups cold milk
- 1 (8 oz) container whipped topping
- 1/2 cup crushed peppermint candies
- 1/2 cup white chocolate chips
  How to Make: Prepare and bake the white cake according to the package directions in a 9×13-inch baking dish. For a festive look, you can divide a small amount of batter and tint portions red and green, then swirl them into the white batter before baking. Cool the baked cake for about 10 minutes and poke holes all over it. Pour the sweetened condensed milk into the holes. Whisk together the vanilla pudding and cold milk until thickened, then spread over the cake. Cool completely and top with whipped topping, crushed peppermint candies, and white chocolate chips. Refrigerate for at least 2 hours before serving.

Chocolate Mint Poke Cake Recipe

  Ingredients

- 1 box chocolate cake mix

- 1 (14 oz) can sweetened condensed milk

- 1 (3.4 oz) package instant chocolate pudding

- 1 1/2 cups cold milk

- 1 (8 oz) container whipped topping

- 1/2 cup crushed mint chocolate cookies

- 1/2 cup chocolate chips

  How to Make: Bake the chocolate cake according to the package directions in a 9×13-inch baking dish. Allow it to cool for about 10 minutes, then use the handle of a wooden spoon to make holes about 1 inch apart across the cake. Slowly pour the sweetened condensed milk over the cake. Whisk the chocolate pudding mix with cold milk until it begins to thicken, then spread it over the cake so some pudding fills the holes. Cool completely before adding the whipped topping. Sprinkle generously with crushed mint chocolate cookies and chocolate chips. Refrigerate for at least 2 hours, or overnight for an even softer, richer cake, before serving.

https://www.facebook.com/photo/?fbid=122143102635174258&set=a.122104746027174258

Tomato Pie

2026-09-04T08:59:01.754-04:00

5 roma tomatoes, , peeled and sliced
▢10 fresh basil, , chopped
▢1/2 cup green onion, (or red onion), chopped
▢1 9-inch pie crust
▢1 cup shredded mozzarella cheese
▢1 cup freshly shredded cheddar cheese
▢3/4 cup mayo, (or half mayo, half Greek yogurt)
▢2 Tablespoons parmesan cheese
Salt & Pepper

Instructions

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
Combine the grated cheeses and mayonnaise or Greek yogurt together.
Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.

https://tastesbetterfromscratch.com/tomato-pie/

Cheesy meatloaf

2026-08-24T16:42:00.000-04:00

▢2 lbs ground beef or ground turkey
▢2 large eggs
2 t garlic
2 t onion
▢1/2 cup instant oats
▢1/2 tbsp seasoned salt
▢2 1/2 tsp Italian seasoning
▢1/4 tsp black pepper
1/4 t salt
▢2 cups shredded mozzarella cheese
1 jar of spaghetti sauce-1/4 cup spaghetti sauce in the meatloaf

Mix all but the cheese together

Grease a large casserole baking dish

Put 1/2 of the meat mixture in the dish

Add the cheese on top

Add the other half of the meat mixture

Bake 350 for 1 hour

Serve with additional sauce for topping the meatloaf

Carrot cake from spice cake mix

2026-08-23T16:35:24.439-04:00

Makes: (2) 8 x 4-inch loaves, (1) 2 layer 9-inch cake or (1) 13 x 9-inch cake

1 box I used Duncan Hines Deliciously Moist Spice Cake Mix

4 large eggs, room temperature

1/3 cup vegetable oil

1 can (8 oz) crushed pineapple in juice, drained, reserving juice

Reserved pineapple juice + water to equal 1 cup

2 cups finely grated / shredded carrots (preshredded carrots from the grocery store will be too dry and hard. For best results use a box grater or food processor, removing any large pieces)

1 teaspoon vanilla

1/2 cup chopped pecans + more for sprinkling on top of frosting if desired

Optional: Add 1/2 cup coconut and/or 1/2 cup chopped raisins to batter if desired (baking time may need to increase)

Cream Cheese Frosting

1/2 cup butter (1 stick), softened
8 oz. cream cheese, softened
3 - 4 cups confectioners' sugar, sifted so lump free
2 teaspoons vanilla extract

Instructions

Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining with parchment paper. See notes below.
Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
Stir in carrots, pineapple and pecans until incorporated throughout batter. Pour batter into pans and bake immediately.
Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out clean. Shield top of cake with aluminum foil to prevent overbrowning if needed.
Cool cakes in pans on wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before frosting.
Baking times:
(2) 9 inch pans and 9 x 13 pan: 23 – 28 minutes
8 x 4 loaf pans: 40 – 45 minutes

Cream Cheese Frosting

Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.
Start with 3 cups of sugar, add more after tasting to desired sweetness. Use 1/3 less fat cream cheese (Neufchatel) in place of the regular cream cheese if desired.

Notes

May substitute boxed yellow cake mix for spice cake mix and add 2 teaspoons ground cinnamon and ½ teaspoon ground nutmeg
Fill your pan only 3/4 full with your batter at least 1 1/2" below the rim of the pan to prevent batter overflowing pan.
You can use two 9 x 5 pans instead of two 8 x 4 pans but the cake will be flatter and won’t rise as much. It’ll also bake a little faster so check for doneness earlier.
For easy removal, I like to line my pan with parchment paper. Spray your pan and then line your pan with parchment paper that hangs over the edge of your pan. The spray will keep your paper in place and from slipping so no batter gets underneath the paper. Parchment is nonstick and you can lift the cake out of the pan using the ends of the paper. Parchment paper also helps regulate the temperature and can neutralize hot spots as a barrier between the pan and your batter.
Optional: Add ½ cup coconut and ½ cup chopped raisins to batter if desired (baking time may need to increase)

https://homeiswheretheboatis.net/2020/04/16/doctoring-the-box-carrot-cake-from-spice-cake-mix/

Ice cream in a mason jar

2026-06-25T15:19:46.704-04:00

Ice Cream Base:

2 C cold cream

14 oz can sweetened condensed milk

pinch of salt (optional, but brings out the flavor)

flavorings and toppings of choice (see below for all variations)

In a medium bowl whip the cold cream until stiff peaks form. Do not over-mix or it turns grainy.

In another medium bowl, mix sweetened condensed milk and pinch of salt. Gently mix in flavorings (ex: cocoa powder, strawberry jam, pistachio paste, mango puree etc.) Mix well. Do not add hard toppings yet.

Gently fold fluffy whipped cream into the condensed milk mixture. Keep it light and airy. Fold until everything is incorporated. Fold in mix ins now (ex: pretzel pieces, chocolate chips, marshmallows etc.)

Transfer to a loaf pan or ice cream box and cover and freeze 6 hours or overnight.

When planning to serve leave out at room temperature for 30 minutes until soft and scoopable.

Variations:

Always taste ice cream mixture after mixing in the add-ins and adjust to liking, before freezing.

Vanilla: Add 2 T vanilla bean paste to condensed milk.

Rocky Road: Whisk ⅓ C cocoa powder into the condensed milk, add 1 C mini marshmallows and ¼ C chopped almonds.

Mint Chip: Add 1 t peppermint extract, 1 t vanilla extract or paste, 6-10 oz chocolate chips (depending on preference) and 3 to 5 drops green food coloring (optional, adjust to tone)

Chocolate: Add 1 T vanilla and ⅓ C dutch cocoa powder into condensed milk.

Oreo: Add 1 T vanilla extract or paste to condensed milk. Fold in 1-1½ C crushed oreos.

Nutella Swirl: Add 1 T vanilla extract or paste to condensed milk. Swirl in ½ C nutella at the end.

Brownie Chunk: Add 1 T vanilla extract or paste to condensed milk. Add chopped brownies right before freezing.

Strawberry Swirl: Cook down 2 C sliced strawberries with ¼ C sugar into a thick jam (about 35 minutes on low-medium until thick and jammy stirring in between so it does not stick to pan). Cool completely. Add ⅛ C crushed dried strawberries for color. Fold and swirl in. Top with freeze dried strawberries or add graham cracker pieces for a strawberry graham cracker variation (optional) .

Peaches & Cream: Add 1 T vanilla extract or paste to condensed milk.Fold in diced ripe peaches plus 1 T lemon juice.

Mango: Add 1 T vanilla extract or paste to condensed milk. Blend mango into a puree and fold in.

Raspberry White Chocolate: Add 1 T vanilla extract or paste to condensed milk. Fold in 1 C fresh raspberries + 4 oz white chocolate chunks.

Cookie Dough: Add 1 T vanilla extract or paste to condensed milk. Fold in edible cookie dough pieces.

Cheesecake: Add 1 T vanilla extract or paste to condensed milk. Mix in 4 oz softened cream cheese and fold in 1 C broken graham cracker pieces.

Birthday Cake: Add sprinkles + 1 C cubed poundcake.

Pistachio: Add 1 T vanilla extract or paste to condensed milk. Add pistachio paste or finely chopped pistachios.

Espresso: Add 1 T vanilla extract or paste to condensed milk. Dissolve 1 T instant espresso in 1 T warm water, mix into base. Add ½ C dark chocolate chunks.

Salted Caramel: Add 1 T vanilla extract or paste to condensed milk. Swirl in 1 C caramel + 1 t flaky salt.

High protein meal options

2026-06-21T16:09:05.872-04:00

Meal 1

Egg White Scramble Bowl

2 whole eggs

1/2 cup egg whites

Spinach

Everything bagel seasoning

Mission Carb balanced tortilla

30 grams protein

Meal 2

Fage (Yogurt) protein bowl

1 cup Fage 0%

1 scoop vanilla protein powder

PB2 drizzle

Banana slices

Stir until thick

45 grams protein

Meal 3

Chicken rice bowl

6 oz grilled chicken with garlic powder, paprika, and salt

1 cup jasmine rice

Roasted broccoli

45 grams protein

Meal 4

Good culture cottage cheese bowl

1 cup cottage cheese

Handful of berries

Drizzle of honey

1 Tablespoon slivered almonds

2 minutes

28 grams protein

Meal 5

Turkey taco bowl

5 oz 99% lean ground turkey with taco seasoning

butter lettuce

Salsa

Shredded cheese

Fage 0% instead of sour cream

40 gram protein

Meal 6

Chomps & Apple

10 grams protein

Meal 7

High protein overnight oats

1/2 cup oats

1 scoop vanilla protein powder

1/2 cup Fage 0%

Berries

Stir in the night before, breakfast is ready when you wake up

35 gram protein

Snack

Cottage cheese blended

Add Taco seasoning

Mission Carb balanced tortilla-microwave to make like a chip with the dip

Mannings Pound Cake

2026-06-06T19:18:51.803-04:00

1 1/2 cup self rising flour

1 1/2 cup plain flour

2 sticks of butter, softened

3 cups sugar

1 cup sour cream

5 eggs

1 t vanilla

In mixing bowl sift self rising flour and plain flour together. Sift two times.

Beat in each of the following ingredients: softened butter, sugar, sour cream, vanilla and one egg at a time.

Spray bundt pan and bake at 350 for 1 hour.

Heavenly Key Lime Pie

2026-05-24T15:08:14.256-04:00

1 can sweetened condensed milk

3 egg yokes

2 t Key lime zest

1/2 cup key lime juice-Kroger does sell bags of Key limes

1 9" graham cracker piecrust

1 cup whipping cream

3 T powdered sugar

Garnish with fresh key lime slices

Preheat oven to 350 degrees

Whisk together condensed milk, 3 eggs yolks, 2 t key lime zest, & 1/2 cup key lime juice.

Pour into graham cracker pie shell

Bake 15 min then cool on a wire rack about 1 hour

Chill 1 hour before serving

Top with whipped cream and garnishes

Beat whipping cream at high speed of electric mixer for 2-3 minutes or until soft peaks form gradually adding powdered sugar.

Top pie with whipped cream. Garnish if desired.

Bananna pudding pie

2026-04-15T11:09:00.002-04:00

Ingredients

For the crust:

65 vanilla wafers, divided use
5 ⅓ Tablespoons unsalted butter, melted

For the pie:

2 ripe bananas, sliced

For the pudding:

½ cup sugar
⅓ cup flour
¼ teaspoon salt
2 cups milk
4 large egg yolks, lightly beaten
2 teaspoons vanilla extract

For the whipped cream:

1 cup heavy cream
2 Tablespoons powdered sugar
1 teaspoon vanilla extract

For the crust:

Preheat oven to 350F degrees. Spray a 9-inch pie plate with nonstick spray.
Place 45 vanilla wafers into food processor and pulse until cookies are finely crushed (reserve ¼ cup of the crumbs to use on top of the pie later.)
Mix crumbs with melted butter. Firmly press into prepared pie plate.
Bake for 10-12 minutes and then remove to cool.

For the pudding:

In a medium saucepan over medium heat, combine the sugar, flour, and salt.
Whisk in the milk and whisk constantly until the mixture comes to a low boil and becomes thick (about 7-10 minutes.) Reduce the heat to low.
In the bowl that you have your egg yolks in, add a couple of Tablespoons of the hot milk mixture (this will keep your eggs from scrambling.)
Add egg mixture to pot and stir constantly until mixture is thickened to the consistency of pudding (about 3-4 minutes.) You may need to turn your heat up slightly to achieve this. Remove from heat and stir in vanilla.

To assemble:

Arrange half the banana slices over the crust.
Spread half of the pudding mixture over the bananas.
Top the pudding with the remaining 20 vanilla wafers you set aside earlier.
Top the wafers with the rest of the bananas.
Finish it off with the remaining of the pudding. Place in the fridge to cool completely.

For the whipped cream:

Once the pie has cooled completely make the whipped cream. Using an electric mixer, beat the heavy cream, sugar, and vanilla until soft peaks form. It helps if your bowl and your whisk are VERY cold.
Spread the whipped cream over pie.
Then sprinkle with the reserved crumbs.
Slice and serve. Keep pie refrigerated.

Blueberry cottage cheese bake

2026-02-12T04:56:00.000-05:00

2 cups cottage cheese
1 cup rolled oats
1/4 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 cups fresh or frozen blueberries
1/4 teaspoon salt

INSTRUCTIONS

Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
Mix the Wet Ingredients: In a large mixing bowl, combine the cottage cheese, rolled oats, honey (or maple syrup), eggs, vanilla extract, and cinnamon. Stir well until thoroughly blended.
Add the Blueberries: Gently fold in the blueberries and salt, taking care not to crush the berries.
Prepare for Baking: Pour the mixture into a greased baking dish, spreading it out evenly.
Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and the mixture is set.
Cool and Serve: Allow it to cool slightly before slicing. Serve warm for a delightful, protein-packed breakfast.

Lemon garlic salmon

2026-02-03T09:20:00.011-05:00

Ingredients (Serves 2–3)

2–3 salmon fillets

1 tablespoon olive oil

2 cloves garlic, minced

1 lemon (zested and juiced)

1 cup broccoli florets

1 cup bell peppers, sliced

1 cup zucchini, sliced

½ teaspoon black pepper

½ teaspoon paprika or Italian seasoning

Instructions

1.Preheat oven to 400°F.

2.Place salmon and vegetables on a lined baking sheet.

3.Drizzle with olive oil, lemon juice, and zest. Sprinkle with garlic and seasonings.

4.Toss vegetables to coat evenly; place salmon skin-side down.

5.Bake for 12–15 minutes, or until salmon flakes easily with a fork and vegetables are tender.

Swap vegetables based on what you have on hand, Brussels sprouts, asparagus, or green beans work well. Serve with a side of quinoa or brown rice for added fiber.

Season with herbs instead of salt to keep sodium in check.

https://content.zywave.com/file/caa7a98c-9bda-4a11-af99-397c9ccf0ce3/MSW_%2321%20February%202026%20Mid-State%20Wellness%20Newsletter.pdf

Spicy bean dip -Like Drowsy Poet

2025-10-26T20:39:00.003-04:00

Chickpeas

Olive Oil

Chili powder

Garlic

Crushed red pepper

Cayenne

Salt

Pepper

Vegetable stock

Can add chunky salsa

Blend all together and serve

Easy Apple Carmel Cake

2025-09-16T12:50:00.003-04:00

Wet ingredients:

Optional Caramel Glaze:

Line an 8×8-inch baking pan with parchment paper and preheat the oven to 350° Fahrenheit (175° Celsius).
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
In a separate bowl, whisk the melted butter, brown sugar, and eggs until smooth. Whisk in the Greek yogurt and vanilla.
Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chopped apples.
Pour the batter into the prepared pan and smooth the top. Bake for 35 – 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes.
To make the optional caramel glaze, combine the butter, brown sugar, cream, salt, and vanilla in a small saucepan over medium heat. Stir frequently until the sugar is dissolved and the mixture is gently bubbling. Remove from the heat and cool for a few minutes.
Pour the glaze evenly over the cooled cake and allow it to set and cool for 15 minutes then cut into 16 squares, and serve.

https://www.farmhouseonboone.com/easy-apple-cake/?fbclid=IwY2xjawM2dDlleHRuA2FlbQIxMABicmlkETEzSFNsMVBmeEFyQVV6SjhVAR5NI7NRKxbYoT8S54qNuU8ieenqipFPqlX-Qms3p29HHxhfofA6x5-Nb2au-w_aem_DvGJQQVZa7Tty6GVbv7Vxg

Cowboy Soup

2025-08-21T14:11:00.000-04:00

Add 2 tablespoons olive oil to a large stock pot and heat over medium-high heat. Add 1 small onion, 3 carrots, and 2 celery sticks, and cook until tender.
Add 2 pounds ground beef and cook until no longer pink.
Next, add 3 cloves garlic, 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon oregano, 1 ½ teaspoons Kosher salt,and ½ teaspoon ground black pepper,. Stir and cook for 1-2 minutes.
Stir in the 14 ounces canned diced tomatoes, 14 ounces canned diced tomatoes with green chilies, 14 ounces canned chili beans, 14 ounces canned corn, 14 ounces canned green beans, and 3 Yukon gold potatoes, in the pot, then cover with 4 cups beef broth.
Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes or until the potatoes are tender.
Garnish with fresh chopped cilantro or parsley, and enjoy!

https://therecipecritic.com/hamburger-soup/?fbclid=IwY2xjawMUP25leHRuA2FlbQIxMABicmlkETF0eEVzZXhINzNLVlpwTU1iAR6D60PjJIv7dIWHaXRNdT-eyIlsqgeDTII3KIfK3-CdWEOGnOWgs9UuITkQjA_aem_Ha-t-iHxWZyEjYz1yFMT0g

French Onion Soup

2025-08-21T14:06:00.001-04:00

▢3 tablespoons unsalted butter

▢10 cups thinly sliced onions

▢¾ teaspoon salt more to taste

▢2 tablespoons all-purpose flour

▢¼ cup sherry

▢½ cup dry white wine sauvignon blanc or pinot Grigio

▢4 cups beef broth

▢5 sprigs thyme

▢4-8 slices baguette 1-inch slices

▢8 ounces Gruyere cheese

Melt Butter: Heat a large, heavy-bottomed pot over medium heat. Add the butter and let it melt. Add the onions and salt and stir.
Sauté Onions: Let the onions sauté for 5-10 minutes or until they begin to turn translucent. Reduce the heat to medium-low and continue to cook the onions for another 45 minutes, string every 5-10 minutes to prevent them from burning. If they are burning instead of caramelizing, turn the heat to low and stir more frequently. They should be fragrant and turn a deep golden brown. The size will reduce drastically.
Add Flour, Sherry, and Wine. Turn the heat back to medium, stir the flour into the onions, and cook for 1 minute. Slowly stir in the broth, sherry, and wine. Then, bring to a simmer. Simmer until the soup begins to thicken and reduce, about 4-5 minutes. Stir in the thyme. Adjust the salt as needed.
Toast Baguette: While the onions cook, toast the pieces of bread in the oven. Brush both sides with olive oil, then bake at 350 degrees Fahrenheit for 6-8 minutes, flipping the bread halfway through. Remove from the oven and set aside.
Broil and Serve: Ladle the soup into four oven-safe bowls. Place a slice or two of toasted bread on top of the soup and cover with cheese. Place the bowls on a large sheet pan and broil until the cheese has melted and starts to turn brown and bubbly, about 2-3 minutes. Keep a close eye on them as they broil, as some broilers can cook faster than others. Serve immediately.

https://therecipecritic.com/french-onion-soup/?fbclid=IwY2xjawMUPzVleHRuA2FlbQIxMABicmlkETF0eEVzZXhINzNLVlpwTU1iAR5ECLR2SC7FauVQpD9xI1ZB8TXl7MpVQnDsnNJcUJh6d-wxMlkxZN_G2mX3vQ_aem_yzAD8VoS2f7nIxWjwNgrjw

FIG AND GOAT CHEESE PIZZAS by Valerie

2025-08-19T11:30:00.003-04:00

Pizza dough (can use the soft Greek pita bread also)

Fresh figs, cut in quarters

Plain or herb goat cheese, crumbled (can also use Feta cheese if you don’t like goat)

Honey

Fresh Thyme leaves (or rosemary)

Salt

Balsamic reduction

Grill individual pizza rounds with a swirl of olive oil on both sides. (my pizza dough makes 5 pizza rounds)

Remove rounds from grill and put figs, crumbled cheese, thyme leaves and sprinkle of salt on top, then drizzle with honey and balsamic reduction. YUM!!

Fig butter

2025-08-19T11:29:00.001-04:00

Slow Cooker Fig Butter (from Ive)

Ingredients

2 pounds whole figs

1 cup granulated sugar (IVE USED ½ CUP, I use about ¾ cup)

½ cup brown sugar

¼ cup molasses

3 tsp vanilla extract

2 tsp cinnamon

1 tsp nutmeg

1 tsp pumpkin spice

Dash of salt

Instructions

Cut the stems off the figs & slice them in half. Place figs in the slow cooker.

Add sugar, brown sugar, molasses, cinnamon, nutmeg, salt and pumpkin spice and cover.

Cook on high approx 3-4 hours- stirring occasionally (I have cooked on low for 6 hours). If it looks like the figs are breaking down faster or it is getting too thick, you can reduce the heat, shorten the cooking time or add a splash of water to thin it out.

Once figs are falling apart- use an immersion blender to break up any large pieces. Add vanilla and then taste if you need more cinnamon, sugar or spices.

Transfer to sterilized jars. Allow to cool at room temperature & then store in freezer or up to 3 months in fridge (or leave ½ inch space, hot water bath 10 minutes)

NOTE- all slow cookers will cook a bit differently, some much hotter than others. So if you need to reduce the time because it is cooking too quickly, or add some water to thin it out, that is okay to reach the desired result.

Cowboy Cavier

2025-07-19T16:55:00.001-04:00

3 Roma tomatoes seeds removed, diced
▢2 avocados diced
▢⅓ cup diced red onion
▢15 ounces canned black beans 1 can, rinsed and drained
▢15 ounces canned black eyed peas 1 can, rinsed and drained
▢1 ½ cups frozen corn kernels thawed
▢1 bell pepper diced, any color
▢1 jalapeño seeds removed, finely diced
▢⅓ cup chopped fresh cilantro
Tortilla chips for serving

Dressing

1/3 cup olive oil

2 T lime juice

1 t sugar

1/2 t salt

1/2 t black pepper

1/4 t garlic salt

Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
In a separate bowl, whisk together olive oil, lime juice, sugar, salt, pepper, and garlic powder.
Pour dressing over other ingredients and stir/toss very well.
Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Cherry Tomato Sauce

2025-05-20T10:17:00.003-04:00

1 large onion, diced

2-3 garlic cloves, diced

3-5 lbs cherry tomatoes

Basil

Salt

Pepper

Olive oil

Directions:

Saute' onion and garlic in olive oil. Puree cherry tomoatoes in blender and pour over sauteed onion and garlic. Bring to a boil and simmer, stirring frequently. Simmer for several hours until sauce is the right consistency. Add basil, salt and pepper to taste.

Pioneer Woman Lasagna w Breakfast sausage

2025-05-16T15:16:00.001-04:00

1 1/2 lb.
ground beef
1 lb.
hot breakfast sausage
2
cloves garlic, minced
2
(14.5-oz.) cans whole tomatoes
2
(6-oz.) cans tomato paste
4 Tbsp.
dried parsley, divided
2 Tbsp.
dried basil
2 1/2 tsp.
salt
3 cups
low-fat cottage cheese
2
eggs, beaten
1/2 cup
grated (not shredded) parmesan cheese
1 Tbsp.
olive oil
1
(1o-oz.) package lasagna noodles
1 lb.
sliced mozzarella cheese

1. Bring a large pot of water to a boil.
2. 2Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
3. 3In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until al dente (not overly cooked). Drain.
4. 4To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
5. 5Either freeze, refrigerate for up to 2 days, or bake immediately: 350°F oven until the top is hot and bubbly, 20 to 30 minutes.

Carrot Cake

2025-05-15T14:48:00.001-04:00

1 1/2 cup vegetable oil
2 cups sugar
3 eggs
2 cups flour*
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
1 cup unsweetened shredded coconut
1 cup walnuts**
1 20 oz can crushed pineapple, strained***
2 4oz jars carrot baby food

Frosting:

16 oz. cream cheese, softened
2 sticks unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350º.
In a large bowl, stir all cake ingredients with a wooden spoon.
Grease a Bundt pan with cooking spray and pour in the batter. 2 round pans make a lovely layer cake, and a 13×9″ sheet pan makes a lovely sheet cake. Cupcakes are perfect here as well and usually take about 20-25 minutes bake yielding about 2 dozen.
Bake in preheated oven for 60 minutes, or until a cake tester comes out clean.
Cool completely on a rack.
Now, let’s make the frosting. Beat 16oz cream cheese, 2 sticks unsalted butter and 3 cups powdered sugar together in a stand mixer.
Add 2 teaspoons vanilla and beat 4-6 minutes, until fluffy and white.
Use a bit of frosting to hold cake in place, then flip it out onto a stand or plate. Frost casually. Decorate with whole walnuts on top for extra nostalgia.
Place cake in the fridge and let it get cold. I find it’s best after as much time in the fridge as possible, and It’s shelf-life is amazing! Like eat it on day 4 for breakfast kind of shelf-life.

*Gluten free All-Purpose 1:1 flour can be used.

**Any other nut can be used, or nuts can be left out all together.

***If you have a pineapple allergy, mashed bananas or apple sauce can be used.

https://danpelosi.com/recipe/moms-carrot-cake/

Pineapple Bundt Cake

2025-04-22T09:15:00.001-04:00

1 box white cake mix not prepared
▢1 can coconut milk full fat, 13.5 ounces
▢1 can crushed pineapple 20 ounces
▢4 large eggs
▢1 cup powdered sugar
▢optional diced pineapple, fresh or canned

Instructions

Drain the canned crushed pineapple, reserving the liquid.
In a large bowl, combing the coconut milk, eggs, and cake mix. Beat with an electric mixer until well incorporated, scraping down sides of the bowl with a spatula as needed.
Add the drained pineapple and mix well.
Pour batter into a well greased bundt pan and bake at 350° F for 50 - 60 minutes (until a toothpick inserted in the deepest part comes out clean).
Allow the cake to cool at least 10 minutes before turning it out onto a serving plate.
While cake is cooling, in a small bowl, whisk reserved pineapple juice into the powdered sugar, one tablespoon at a time, until desired consistency is reached.
When cake is fully cooled, drizzle with icing and fill center with diced pineapple.

https://www.mamalovesfood.com/pineapple-bundt-cake/#wprm-recipe-container-40784

Worcestershire Sauce

2025-03-14T23:59:00.001-04:00

3 onions chopped

1kg brown sugar

2 tbsp ground ginger

4 tbsp salt

2 oranges roughly chopped

4.5 liters malt vinegar

2 kgs apples roughly chopped

1 tsp cayenne pepper 🌶

2 tbsp cloves

Throw in a pot, boil slowly for 3 hours. Let cool. Strain. Bottle.

I add chillies 🌶🌶🌶

Air drying herbs & vegetables

2025-03-13T09:42:00.002-04:00

How to Dry Herbs & Vegetables Without a Dehydrator

Drying herbs and vegetables is a fantastic way to preserve your garden’s bounty or leftover farmer’s market produce for use year-round. While a food dehydrator can speed up the process, you don’t need special equipment to successfully dry your produce. Many herbs and vegetables can be air-dried or dried in the oven with minimal effort. Here’s how to do it, plus tips to ensure the best results.

Herbs & Vegetables That Can Be Dried Without a Dehydrator

Herbs
• Basil
• Oregano
• Thyme
• Rosemary
• Sage
• Mint
• Parsley
• Dill
• Chives
• Marjoram

Vegetables
• Tomatoes (for making sun-dried tomatoes in the oven)
• Peppers (hot or sweet)
• Onions
• Garlic
• Mushrooms
• Kale
• Spinach
• Carrots (grated or sliced thin)
• Zucchini (sliced or shredded)

Air-Drying Method
Air-drying is ideal for herbs and certain vegetables that don’t have a high moisture content. This method works best in a dry, warm, and well-ventilated area.

Steps for Air-Drying Herbs
1. Harvest herbs in the morning after the dew has evaporated but before the heat of the day.
2. Gently shake off any dirt or rinse lightly and pat dry with a towel.
3. Gather small bunches (about five to ten stems) and tie them together with twine or a rubber band.
4. Hang the bunches upside down in a warm, dark, and well-ventilated space, like a pantry or a covered porch.
5. Depending on humidity levels, herbs will dry in 1-2 weeks. They are ready when they crumble easily.
6. Remove the leaves from the stems and store them in airtight containers away from direct sunlight.

Steps for Air-Drying Vegetables
• Thinly slice low-moisture vegetables like peppers and onions.
• Lay them out on a clean, breathable surface like a mesh rack or parchment paper in a dry, warm area.
• Turn them every few days to ensure even drying.
• Once brittle, store them in airtight containers.

Oven-Drying Method
For vegetables and moisture-rich herbs, oven drying is a more reliable option.

Steps for Oven-Drying Herbs & Vegetables
1. Preheat your oven to the lowest setting (typically 150-200°F).
2. Arrange herbs or vegetable slices in a single layer on a baking sheet lined with parchment paper.
3. Leave the oven door slightly open to allow moisture to escape (you can prop it open with a wooden spoon).
4. Check herbs after 1-2 hours; they should crumble easily.
5. Vegetables may take 4-6 hours depending on thickness. Flip them halfway through drying.
6. Once fully dry, cool completely before storing in airtight containers.

Tips for Successful Drying
• Choose the best produce: Only dry fresh, unblemished herbs and vegetables for the best flavor and storage quality.
• Avoid damp conditions: Humidity can slow drying and promote mold.

Ensure a dry environment for air-drying.
• Store properly: Keep dried herbs and vegetables in airtight containers in a cool, dark place to retain freshness.
• Label your jars: Include the drying date to track freshness. Most dried herbs last up to a year, while dried vegetables can last even longer.
• Test for dryness: If a vegetable bends instead of breaking, it needs more drying time.

https://lynchburgliving.com/preserving-garden-goodness/