Scratch Only

Bolognese Sauce

2026-04-02T12:57:00.000-05:00

Rich, slow-simmered, and deeply comforting, The BEST Bolognese Sauce transforms simple ingredients into a hearty Italian classic layered with ground beef and pork (optional), aromatic vegetables, crushed tomatoes, and creamy milk for a silky finish. Perfect for an easy dinner, cozy family meal, or elevated pasta night, this easy recipe delivers bold flavor, satisfying texture, and classic comfort food appeal.

INGREDIENTS

INSTRUCTIONS

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Cook 5–7 minutes until softened. Stir in minced garlic and cook 30 seconds.

2. Add ground beef and ground pork. Cook thoroughly, breaking apart, until fully browned and no pink remains.

3. Stir in tomato paste and cook for 2 minutes to deepen flavor.

4. Add crushed tomatoes, whole milk, oregano, salt, and black pepper. Stir well to combine.

5. Reduce heat to low and simmer uncovered for 50 minutes, stirring occasionally, until thick and rich.

6. Taste and adjust seasoning if needed. Serve over cooked pasta and garnish with fresh parsley and fresh grated Parmesan.

For the richest flavor, allow the sauce to gently simmer the full time without rushing. Browning the meat properly is key to building depth.

Crock Pot Mac & Cheese

2025-11-12T18:00:00.001-06:00

Coming soon . . .

Stuffing with Sausage & Apples

2025-11-12T17:55:00.000-06:00

1 package of your favorite stuffing mix (I prefer Pepperidge Farm Herb Seasoning Cubed)

2 cups chicken broth

1 lb of your favorite bulk sausage, crumbled, browned & drained well

1 red apple (I prefer Fuji)

1 green apple (I prefer Granny Smith)

1/2 yellow onion, chopped

1 cup chopped celery

1 tsp minced garlic

4 Tbsp butter

Melt butter in large frying pan or Dutch oven. Add onion & celery. Stir occasionally until celery is softened and onion translucent, 5-7 minutes. Add minced garlic, stirring through for 1-2 minutes.

Add sausage to hot frying pan. Crumble & cook until no longer pink. Drain grease. Add cooked sausage to larger pan with veggies.

Wash, core & chop apples (bite-size). Add to sausage/veggie mixture. Stir in chopped apples. Add dressing mix. Add more seasonings(thyme, sage, rosemary, parsley) if desired. Stir all to combine, without "mushing" bread. Add more/less broth to your desired consistency. Put all into greased casserole or 9"x13" pan. Bake for 30-40 minutes @ 350F. Serve hot with gravy. Store leftovers in tightly covered container.

Shredded Pork Enchiladas

2025-08-04T23:17:00.005-05:00

As with most ethnic foods, measurements can vary according to taste preference, heat preference, etc. Use these ingredient measurements as guidelines. You may want to add more sauce.

If you have made enchiladas, you will probably find these directions too detailed. I want to be sure to cover the bases for everyone.

Ingredients:

Approximately 4 lb. boneless pork loin (trim most fat)
Slice into one-inch "chops"
Cut each chop in half (about 2-3" inch pieces)

Season with:

1 Tbsp onion powder (NOT onion salt)
1 Tbsp garlic powder (NOT garlic salt)
1-2 tsp ground cumin
1/2 tsp black pepper
1 cup water mixed with 1 tsp Better Than Bullion chicken or vegetable flavor (I use reduced sodium) sauté setting. Add 1-2 Tbsp good quality oil (I prefer avocado), Heat oil for 1-2 minutes. Add seasoned pork. Sear for 3-4 minutes. Stir, to sear all pieces--about 10 minutes total sear. Cancel sauté setting. Pour prepared broth over seasoned & seared pork. Set Instant Pot to PRESSURE (High) for 20 minutes. Set knob to PRESSURE. When cook time is done, NATURAL RELEASE for at least 20 minutes. Carefully check to be sure ALL pressure is released. Put large colander over 2-3 quart bowl. Pour cooked pork & broth into colander. Move pork to 2 quart bowl. Cool pork 5-10 minutes. Meat will shred best if very warm, but not hot. Use Meat Chopper Tool to quickly shred all pork within 1-2 minutes.

This will make enough pork (about 5 cups) for several meals. Use it for Pork Tacos, Pork Burritos, Pork Nachos, add BBQ sauce for Pulled Pork Sandwiches, add shredded pork to baked potatoes, etc.

Set broth aside--it will have very little fat; save it for soup, gravy, etc.

Set pork aside to prepare remaining ingredients:

8-12 corn tortillas
1, 10 oz. can enchilada sauce (I prefer mild)
1/2 cup water
1/2 cup finely minced yellow onions
2-3 cups shredded medium cheddar cheese (or your favorite cheese blend)

Have a 9x13" baking dish ready to set aside oiled tortillas

Pour enchilada sauce in to a pie plate. Add 1/2 cup water to sauce; stir just to combine

Heat medium frying pan to medium high 2-3 minutes. Add 2 Tbsp good quality oil. Heat oil about 2 minutes, until hot & glistening. Heat 1 tortilla at a time, turning over immediately to heat 2nd side of tortilla. You want to soften the tortillas and make them pliable. You do NOT want to fry the tortillas or make them crispy. Stack oiled tortillas in 9x13" pan.

TO ASSEMBLE ENCHILADAS:

Dip each tortilla in prepared sauce--be sure to get both sides of the tortilla. Lay tortilla flat in baking dish. Add 1 1/2-2 Tbsp shredded pork to center of tortilla. Sprinkle with approximately 1 tsp finely minced onion. Add approximately 2 Tbsp shredded cheese. Carefully roll tortilla sides over filling, place "seam" side down and leave in baking dish. Repeat until all tortillas are filled and rolled. Pour remaining sauce over enchiladas. Sprinkle remaining cheese over all. Bake @ 350F for 20 minutes. Store leftovers in sealed containers to maintain moisture.

“Revival” Soup Dip

2023-10-15T16:53:00.009-05:00

Have you ever made a DELICIOUS soup, enjoyed several (maybe many) servings, then realized that there isn’t enough for even just one more serving?? Have no fear—that wonderful flavor will not go to waste if you make a DIP from it. You HAVE the base—your minute amount of soup. Now think of things to add to it that will add to the flavor profile. Case in point—you know how much I like my Black Bean Soup recipe (https://www.blogger.com/blog/post/edit/1948529140639904676/1370595560309938766). I was at the end of the batch. I remembered that years ago, a friend served an amazing bean dip with the custom sandwich lunch she prepared. Rarely shy about asking for a recipe, when I did, she tossed her head back with a hearty laugh, then said “it’s from a mix”. She told me where she bought the mix and I went shopping. It was one of those cute (but expensive) kitchen stores. I found the dip mix, purchased the other required ingredients (regular grocery/pantry items) and made the dip. It really was one of the BEST dips I have ever tasted. I did not keep track of the brand/label and have thought about it many times since. Moves to other states reduced the chances that I would ever find that packaged mix again. Armed with approximately 1 cup of my Black Bean Soup, I decided to try. I added ½ tsp. Mesquite Liquid Smoke, 1.5 Tbsp. prepared BBQ sauce and ½ cup fresh shredded mild cheddar cheese. (The liquid smoke & BBQ sauce ADDED to the flavor and the cheese thickened the soup and made a great dip for tortilla chips). I am glad I tried it. I will try more! Now, of course, this will not work with all soups (especially fish/seafood soups) but has the potential to work with many. Here are a couple I am going to try: (these are no-brainers) French Onion Soup added to sour cream or plain yogurt; Creamy Vegetable Chowder added to sour cream or plain yogurt or softened cream cheese. To thicken, fresh shredded cheese is always a good option. Dippers don’t always have to be a variety of chips—try veggie sticks, crackers, fried cheese chips https://scratchonly.blogspot.com/2022/05/fried-cheese.html (my favorite). Let yourself go with your creative ideas to make your own version of your end-of-soup revival.

Air Fryer Avocados

2023-10-12T14:24:00.000-05:00

No "recipe" required! A great appetizer or side dish to just about any meal.

2 ripe (but not mushy) avocados
1/2-ish cup panko bread crumbs
1/4-ish cup French Fried Onions
1/2-ish cup of crisp crumbled bacon
1/2-ish cup fresh grated parmesan cheese

Cut avocados in half, remove pit, scoop avocado from skin (I use a soup spoon).
Crush panko and French Fried onions and blend together.
Gently roll/press crumb mixture into avocado halves to cover ALL. Set on air fryer baking tray/sheet. Add some crumb mixture, crumbled bacon and parmesan cheese to pit recess to EACH avocado half. Garnish with more bacon.

Air Fry @ 400F for 5-6 minutes (they should be golden brown). Dig in!

Copycat J Dawg's Sauce

2023-09-12T22:25:00.000-05:00

There are many copycat recipes out there for J Dawg's Sauce--the REAL recipe is a family secret so the ingredients in a copycat recipe are a guess, at best! I've been to J Dawg's, yes, you can purchase the sauce if you go to one of their eateries. If that is not convenient, you can try a copycat recipe. This one, as I recall, is very similar to the one at the restaurant. I ENCOURAGE you to try the REAL thing at J Dawg's, if that is not convenient, this will not disappoint. 😍 The cut in the dawgs at the restaurant is patented--and only a bit similar to my non-patented cuts.

1/4 cup honey
3/4 cup ketchup
3/4 cup brown sugar
1 tsp Worcestershire OR soy sauce
1 tsp apple cider vinegar
1 tsp onion powder
1/4 tsp black pepper

In a small saucepan, add all ingredients, stir to combine. Heat over low heat until comes to a low boil. Cook, stirring occasionally, for 5-10 minutes. Cool. Store in a squeeze bottle. Squeeze sauce over prepared hot dogs. Makes approximately 2 cups. Stores well--should be be good for at least 3 months.

Italian Seasoning Mix

2023-06-17T18:33:00.001-05:00

I think this mix recipe is great, as is, but it is always easy to adjust to your flavor. I am not a big fan of a of basil, so I usually adjust basil or omit it entirely. If there is a flavor you feel is missing, add it to suit your taste (afterall, it's your mix)!

1 tsp. garlic POWDER (not garlic salt)
2 tsp. onion POWDER (not onion salt)
1 Tbsp. dried oregano leaves
2 Tbsp. dried parsley
1 tsp. dried basil (I usually omit it)
1 tsp. dried thyme
½ tsp. celery salt
1 tsp. ground black pepper
2 tsp. leaf marjoram
2 tsp. Rosemary leaves
2 tsp. Organic no-salt seasoning (I used Kirkland)
½ tsp. paprika

Mix all together in a bowl/food storage container/jar with a secure top. Store in a cool, dry space. Best if used within 6 months.

Want it zesty?? Add ¼-1/2 tsp. red pepper flakes

Want a bit of sweet?? Add ½-1 tsp. of granulated sugar

To make Italian Salad Dressing, add 2 Tbsp mix with:

¼ cup white vinegar (can use part red wine vinegar or apple cider vinegar, if desired)

2 Tbsp. water
½-2/3 cup of your preferred oil (canola, avocado, o
live)

Shake well. Chill for at least 2 hours to allow dried herbs to rehydrate and flavors blend.

Great for salads.
Sprinkle on bread, soup and/or veggies.
Marvelous for marinades--I LOVE it for pork or chicken.

Asparagus

2023-04-11T18:33:00.000-05:00

Sheet Pan Quesadillas

2023-03-30T17:32:00.000-05:00

Easy and soooo tasty! Serve with a salad and any desired toppings. The leftovers are great too.

Ingredients

· 1 pound ground beef

· 15 ounce can of refried beans (or drained & rinsed black beans)

· 1 ounce taco seasoning packet (or ¼ cup homemade taco seasoning)

· 8 large flour tortillas

· 2 cups shredded Mexican cheese blend

OPTIONAL

1 onion diced
1 green bell pepper diced
1 cup salsa

Instructions

1. Preheat oven to 425 degrees.

2. In a large skillet, brown ground beef, onion, and green bell pepper until beef is no longer pink (about 8 minutes). Drain, then add in beans, taco seasoning, and salsa. Let simmer for about 5 minutes to let the flavors meld together.

3. Lightly spray a cookie sheet with non-stick cooking spray. Place 6 tortillas around the edges of the pan so that half of each tortilla hangs off the pan and the edges are completely covered. Place another tortilla in the center of the pan so that the baking sheet is completely covered by tortillas.

4. Top tortillas with ground beef mixture and sprinkle with cheese, making sure that the meat and cheese goes all the way to the edges of the pan.

5. Place another tortilla in the center of the pan, on top of the meat and cheese filling. Now fold each tortilla into the center, completely covering all of the meat and cheese filling (use toothpicks temporarily to hold in place). Spray top of tortillas with non-stick cooking spray.

6. (remove any toothpicks) Place a second cookie sheet on top of quesadilla (to help it hold it's shape while it bakes).

7. Cook in preheated oven for 20 minutes, then remove top baking sheet and continue to cook for another 10-15 minutes or until top is golden and crispy

8. Slice into pieces and serve with desired toppings (sour cream, salsa, avocado, sliced olives, tomatoes, etc.)

Adapted from: https://www.sixsistersstuff.com/recipe/sheet-pan-ground-beef-quesadillas-recipe/

Instant Pot Savory Black Bean Soup (Dutch Oven directions too)

2023-01-20T17:17:00.002-06:00

This vegetarian-friendly soup recipe is a comforting cafe classic

Instant Pot & Dutch oven directions provided.

If you're looking for a vegetarian-friendly soup packed with protein, look no further than this black bean soup. I prefer low-sodium Better Than Boullon broths. Even with low-sodium broth, I do not add more salt, however, you may want to.

This soup is soooooo good, I have made it twice this week! I am going to add cubed ham next time, although I really did not miss the meat at all in this recipe.

Ingredients

1 Tablespoon vegetable oil
1 large onion (1/2-1 cup diced)
4 stalks of celery (1 cup)
6 cloves garlic (2 Tbsp)

1/2 Tablespoon ground cumin
ground black pepper, to taste
2 cups, clean, dry black beans (OR 4 cans reduced-sodium black beans)
4 Cups vegetable broth (I used 1/2 veggie & 1/2 chicken broth)

Optional

1 Pinch of red chili flakes
1/2 red, yellow or orange bell pepper (1/2 cup diced)

Directions:

I prefer to soak my beans over night. If you are not sure of the freshness of your dry beans, add 1/2 tsp. baking soda to the soak to soften them better. Drain and rinse beans just before cooking.

Dice onions, bell pepper, celery; mince the garlic.

(I used my 3 qt. Instant Pot.) Set Instant Pot to Sauté; allow to heat 2-3 minutes. Add 1 Tbsp. vegetable oil; heat until oil shimmers (approximately 1 minute). Add chopped onion and celery. Stir through occasionally (approximately 5 minutes) until translucent. Add garlic, cumin & pepper. Sauté for approximately 2 minutes (being careful to not burn garlic). Add black beans. Add the broth. Cancel sauté setting; Set cooking to PRESSURE for 30 minutes. Add lid and set to seal. When the 30 minutes is complete, natural release for 20 minutes. After 20 minutes, release remainder, if any. Remove lid carefully. Your soup is ready to serve.

Alternate cooking in Dutch Oven:

In a large Dutch oven over medium-high heat, add 1 tablespoon of vegetable oil. Cook veggies and garlic until tender and onions are translucent, about 8 minutes.

Add vegetable broth; increase heat to high.

Add canned black beans (do not drain!), cumin, salt, pepper and chili flakes (if using).

Bring soup to boil.

Reduce heat to low and simmer 45-60 minutes, stirring occasionally.

Remove Dutch Oven from heat. Using an immersion blender on low (or a potato masher), mix and mash the soup until it's at your desired consistency (I skip this step). For the best results, the soup should be well combined but still have some whole black beans.

adapted from:

https://www.msn.com/en-us/foodanddrink/foodnews/15-soups-and-stews-that-will-fill-your-stomach-and-warm-your-soul/ss-BB1dYHUZ?ocid=msedgdhp#image=8

Instant Pot Country Style Ribs

2023-01-15T16:25:00.000-06:00

Learn how to cook finger-licking, deliciously tender Instant Pot Country Style Ribs)! Your family will love these flavorful, meaty, caramelized BBQ Country Style Ribs.

SERVINGS 2-3 MARINATE TIME 30 min

TOTAL TIME1 hr

Ingredients

1/4 cup apple cider vinegar

1-2 pounds country style pork ribs (1.5” in thickness)
1/2 cup cold water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon coarse kosher salt
1 tablespoon soy sauce (I use 1 tablespoon Liquid Aminos)
1 tablespoon brown sugar or honey (optional)
1/4 teaspoon black pepper
½ cup+ BBQ sauce of your choice

Instructions

1. Make Ribs Marinade: Add garlic powder, onion powder, and soy sauce in Instant Pot's inner pot. Add apple cider vinegar and cold water, then mix thoroughly.

2. Marinate Ribs: Place country style ribs into the apple cider vinegar marinade. Add coarse kosher salt, ground black pepper, and brown sugar or honey on top of the country style ribs. Marinate ribs for 30 minutes to 1 hour in the fridge. Amy + Jacky's Tip: The apple cider vinegar helps tenderize the ribs. So, don’t marinate it for too long, or the ribs can come out a bit mushy.

3. Pressure Cook Country Style Ribs: Place marinated ribs with the marinade in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 15 minutes, then Natural Release for 10 minutes. Carefully turn the Venting Knob to Venting Position to release the remaining pressure. Open the lid carefully.

4. Apply BBQ Sauce & Broil Ribs: Set the country style ribs on an oven tray, then generously apply ½+ cup BBQ sauce all over the ribs.

*Note: You can use an oven, Air Fryer Lid, or Instant Pot Duo Crisp's "Air Fry" function for this broiling step.

Option 1 - Oven/Toaster Oven: Place the ribs on an oven tray under the "Broil" function (or the highest temperature setting) for a few minutes until the BBQ sauce is caramelized.
Option 2 - Air Fryer Lid: Remove the apple vinegar liquid, then add 1 cup of cold water in the inner pot. Place the airfryer basket with the tray on the middle rack in Instant Pot. Layer the ribs on the airfryer tray, then place the air fryer lid on Instant Pot. Press "Air Fry" button, set temperature to 400°F and cooking time to 12 minutes. *Pro Tip: It will take roughly 8 - 11 minutes + preheat time. You can open the lid to check the progress.

Serve: Serve the tender juicy BBQ country style ribs immediately! They are great with potato salad or baked beans on the side. They do store well in a secure refrigerator container (if they last that long).

adapted from: https://www.pressurecookrecipes.com/instant-pot-country-style-ribs/

Thin Crust Pizza

2023-01-05T19:18:00.000-06:00

1 cup water

2 1/4 tsp Active dry yeast
2 1/2 cups All-purpose flour
1/2 tsp Granulated sugar
1/2 tsp Salt
1 tbsp Olive oil
1 cup Pizza sauce

2 Tbsp Butter
2 tsp Garlic powder

1 1/2 cups Mozarella cheese

Desired toppings

Instructions

1. Preheat oven to 450F degrees. Lightly grease a pizza baking sheet and set aside.

2. In a large bowl or bowl of stand mixer, mix together the yeast, sugar, salt and warm water and allow to sit for 10 minutes until foamy.

3. Stir the olive oil and salt into the yeast mixture. Then, using the dough hook on your stand mixer, or a sturdy spoon if using a bowl, mix in the flour ½ cup at a time until the dough has started to pull away from the sides of the bowl.

4. If using a stand mixer, mix the dough with the dough hook for 3 minutes on medium speed until the dough has completely pulled away from the sides and is smooth.

5. If you are not using a stand mixer, place the dough onto a lightly floured surface and knead for 5 minutes until smooth.

6. Shape the dough into one ball, and slice in half evenly. At this point you can roll out both balls of dough for two 10 -12-inch pizzas. Or, store the remaining dough in the refrigerator for up to 5 days, or the freezer for up to one month.

7. Roll the dough out to ¼ inch thickness on a lightly floured surface and transfer to prepared pan. Bake (dough ONLY) in preheated oven for 5 minutes.

8. While the pizza is in the oven, melt the two tablespoons of butter and stir in the garlic powder.

9. Remove the pizza from the oven and top with your favorite sauce, cheese, and toppings as desired, leaving ½ inch of the crust without toppings. Brush the ½ inch edge of crust with garlic butter.

10. Place the pizza back in the oven and continue baking pizza 10-15 minutes until crust is golden and crispy, and cheese is melted.

Adapted from: https://thesaltymarshmallow.com/favorite-thin-crust-pizza/

Dr. Pepper Glazed Ham

2022-12-29T19:09:00.003-06:00

Savory & sweet ham (but not too sweet)! I cooked a 4-lb sliced Cure 81 Classic Sliced ham (pre-cooked). Very easy and great flavor. I wanted as much sauce as possible so did not reduce the sauce ingredients even though I only cooked 4-lbs of ham. I baked the ham @ 250F for 1-hour 10 minutes so I could get the full effect of the ham baking in the sauce. I will definitely make this again. (+Instant Pot instructions added 1/2/2023)

Ingredients

· 10-pound spiral sliced ham

· ¾ cup brown sugar

· ½ cup Dr. Pepper

· 2 teaspoons Dijon* Mustard

· ½ cup crushed pineapple**

Instructions

1. Remove the ham from the packaging. Place the ham, cut-side down, in the roasting pan or baking dish and wrap the ham and pan tightly with foil.

2. Adjust an oven rack to the lowest position and heat the oven to 250 Degrees

3. Bake the ham until the center registers 100 Degrees F on an instant-read thermometer, 1 1/2 to 2 1/2 hours, depending on the size of the ham. (About 17 minutes per pound) – or you can buy it pre-cooked and it will cook for a lot less time.

4. While the ham bakes, bring the sugar, Dr Pepper, and mustard to a simmer in a medium saucepan and cook until syrupy and reduced to 3/4 cup (about 8 minutes)

5. Remove the ham from the oven and roll back the sides of the bag or the foil to expose the meat. Carefully tip out the juices that have collected in the pan into your sink. Brush the ham with the Dr Pepper glaze and then spoon 1/2 cup of crushed pineapple over the ham and glaze. Return it to the oven, uncovered, for about 30 minutes. (Check the ham occasionally and if it appears to be browning too much, tent it with a piece of foil.) Remove the ham from the oven and brush it again with the Dr, Pepper glaze. Tent the ham loosely with foil and let it cool for 30 to 40 minutes before slicing and serving.

*I don't care for Dijon Mustard and since there is no REAL substitute, I used an acceptable substitute--plain old prepared yellow mustard--works great and still tastes amazing. I chose to NOT add the **crushed pineapple (I only had a large can and decided that the Dr. Pepper would add enough sweetness). I will try it sometime with the crushed pineapple, since I like layering flavors.

+add trivet to bottom of Instant Pot. Add 1 cup of water to bottom of pot. In a large, double layer of aluminum foil, set sliced ham in the middle. Fold excess foil up on all sides, forming a bowl. Pour prepared glaze over ham. Pinch top of foil together to enclose ham & glaze. Cook 14 minutes on pressure cook. Quick release at end of cook time. Reserve glaze to drizzle on ham when serving.

adapted from https://www.sixsistersstuff.com/recipe/dr-pepper-glazed-ham/

Chicken and Broccoli Cheese Soup (with variations)

2022-11-27T20:45:00.001-06:00

(add some of the optional veggies and omit chicken for a hearty vegetable chowder)

This soup went above and beyond my greatest expectations- it was cheesy, hearty, warm, and delicious. You can’t go wrong with it!

Servings: 8

Equipment

· Large Saucepan · large stock pot · Wooden Spoon & Wire Whisk

Ingredients

· 1 Tbsp olive oil

· 1 onion diced

· 2 cloves garlic minced

· ½ cup butter

· 1 cup flour

· 4 cups DOUBLE STRENGTH chicken broth

· 2 pounds boneless, skinless chicken breasts cooked and cut into bite-sized pieces (or 2 large cans chicken breast w/liquid)

· *2 heads fresh broccoli (or 2 bags of frozen broccoli)

· 1 teaspoon salt

· ½ teaspoon garlic powder

· 1 teaspoon ground black pepper

· ½ teaspoon cayenne pepper

· a couple shakes of hot sauce optional

· 4 cup milk

· 3 cups medium cheddar cheese, shredded

· ½ cup shredded Parmesan cheese

*Optional: 10-16 oz frozen sweet white corn, 1-2 cups shredded carrots, 2-3 cups diced celery

Instructions

1. In a large saucepan, add 1 Tbsp. olive oil, sauté onion and garlic over medium high heat until tender (just a couple of minutes).

2. Add butter and flour (yes, 1 whole cup flour), lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!).

3. Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps.

4. Add chicken, chopped broccoli, & ANY other veggies, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using chopped frozen broccoli).

5. Stir in cheese and milk until cheese is fully melted and serve.

Favorite soup toppings:

· Sour cream

· Cheddar cheese

· Chives

· Green onion

· Croutons

· Oyster crackers

· Tortilla strips

· Avocado

Adapted from: https://www.sixsistersstuff.com/recipe/chicken-and-broccoli-cheese-soup-recipe/

Baked Apple Cider Donuts

2022-11-16T22:12:00.000-06:00

Baked Apple Cider Donuts

Prep Time: 35 minutes Cook Time: 10 minutes Total Time: 50 minutes Yield: 12-14 donuts

Baked, cakey, and delicious apple cider donuts are made with apple cider reduction to intensify its flavor. Warm and dipped in cinnamon sugar and apple pie spices, this fall treat will become your new favorite too.

Ingredients

· 1 and 1/2 cups (360ml) apple cider

· 2 cups (250g) all-purpose flour (spoon & leveled)

· 1 teaspoon baking soda

· 3/4 teaspoon baking powder

· 1 teaspoon ground cinnamon

· 1 teaspoon apple pie spice

· 1/4 teaspoon salt

· 2 Tablespoons (30g) unsalted butter, melted

· 1 large egg, at room temperature

· 1/2 cup (100g) packed light or dark brown sugar

· 1/2 cup (100g) granulated sugar

· 1/2 cup (120ml) milk, at room temperature

· 1 teaspoon pure vanilla extract

Topping

· 1 cup (200g) granulated sugar

· 3/4 teaspoon ground cinnamon

· 3/4 teaspoon apple pie spice

· 6 Tablespoons (85g) unsalted butter, melted

Instructions

1. Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.

2. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.

3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.

4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.

5. Spoon the batter into the donut pan* cavities—for ease, I highly recommend using a large zipped-top bag (or a cupcake pen). Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.

6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.

7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.

8. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

*if you don't have a donut pan and want to purchase, I suggest you go for quality and purchase the USA Pan 6-Well Donut Pan measures a full 3.5 x 3.375 x.875 inches* in each well and is perfect for baking mouthwatering homemade donuts. It is available on Amazon. There are less expensive pans available, but the quality is not even close to the USA Pan. I have had my USA pan for nearly 6 years and it still looks like new. I have found that in buying quality, you pay for it once and have a functional piece of equipment for years.

Find it online: https://sallysbakingaddiction.com/baked-apple-cider-donuts/

Rustic 1-Hour Sandwich Bread

2022-09-14T20:56:00.000-05:00

One hour start to finish is all you need to make the World’s Easiest Homemade Sandwich Bread. Don’t have a stand mixer? No problem! Just knead by hand in about 4 minutes. With only 5 pantry ingredients, this recipe is so easy and thrifty, resulting in soft tender loaves of bread every time!

Ingredients

· 5 1/2-6 cups all purpose flour, scooped and leveled

· 2 tablespoons instant or active dry yeast

· 2 tablespoons granulated sugar

· 1 tablespoon kosher salt (or 1 1/2 teaspoons table salt)

· 2 cups very warm water (about 120 degrees F)

· 1/4 cup extra-virgin olive oil (EVOO), divided

Instructions

In a large mixing bowl, whisk together 5 1/2 cups flour, yeast, sugar and salt.together. Add warm water and 2 Tbsp. of the EVOO. Mix together with a sturdy wooden spoon until a shaggy/rough dough forms.

Turn ALL out onto a clean surface, using extra flour ONLY if dough is too soft/moist. Knead for approximately 4 minutes.

Form a smooth dough ball and return to the mixing bowl. Cover with a clean tea towel and let rise in a warm place for 15 minutes.

Divide the dough into 2 portions and shape into two loaves. (I prefer to roll or pat out dough, then roll up jelly roll style, pinching edge into the roll, pressing ends together, tucking under to form a loaf.)

Spray pans with non-stick baking spray. Place loaves into loaf pans.

Drizzle each loaf with 1 Tbsp. EVOO and slash te tops about 1/4" deep using a sharp knife.

Place loaves on the middle rack of a COLD OVEN with a pan of hot tap water on the rack below it.

Close the oven, set the oven for 400F and start the timer for 40 minutes.

After 40 minutes, remove pans from the oven. Allow to cool in pan for approximately 5 minutes. Turn out onto a cooling rack to cool completely.

Slice and enjoy!

Makes 2 loaves

Chicken Tortilla Soup (Stove Top & Instant Pot directions)

2022-08-23T21:58:00.001-05:00

Mostly cans of pantry items--don't let that scare you away. This soup is delicious!

1 regular can chicken & rice soup (10 g carb per serving)
1 regular can tomato soup (15 g carb per serving)
1 can chicken broth (or 16 oz) (0 g carb)
1 can mild Rotel (2 g carb per serving)
1 cup frozen corn
2 cups cubed chicken breast (large can of chicken works well too)

Optional: 1 Tbsp. Taco seasoning mix

1 can black beans (rinsed & drained)

1 can garbanzo beans (rinsed & drained)

1 cup grated cheddar cheese
tortilla chips

Mix soups, broth, Rotel, corn and chicken together. Heat through.

Break tortilla chips into bottom of bowl. Spoon soup over chips. Add cheddar cheese. Serve with more chips.

(this recipe, using 10 ½ oz-15 oz. “standard” size cans will make 1 ½ quarts soup. Can easily be doubled.)

For Instant Pot: Add soups/ broth, Rotel, corn and chicken together in a 6 qt. Instant Pot. Cook on Manual, high setting for 5 minutes. Natural pressure release for 10 minutes, then quick release for remainder, if any. Add cheese to pot, stir through to melt & combine. Break tortilla chips into bottom of bowl. Spoon soup over chips. Add more cheddar cheese, if desired. Serve with more chips, as desired.

Garlic-Parmesan BAKED Green Beans

2022-08-21T21:59:00.002-05:00

I had to try it!  The now FAMOUS Garlic-Parmesan BAKED Green Beans. So easy and just 5 ingredients. 

1 pkg of frozen green beans (12-16 oz)
1 Tbsp olive oil
1/2-1 tsp table salt (I used 1/4 tsp)
1/2-1 tsp garlic powder (NOT garlic salt)
1/4 cup fresh grated or powdered Parmesan Cheese

Preheat oven to 400F.  Pour frozen green beans into 9x13” baking dish. Sprinkle with olive oil, salt and garlic powder. Toss to mix together. Bake at 400F for 30-35 minutes.  Sprinkle Parmesan over all. Enjoy!  

(the pic does not do it justice—sorry)

French Bread Pizza

2022-08-15T10:13:00.003-05:00

Does your homemade French Bread Pizza lack something but you haven’t been able to put your finger on it? For years, I have made my own French Bread Butter Seasoning. When I made French Bread Pizza Saturday, I decided to add it to the plain, cut French Bread before adding anything else. Smart move! That, at least for me. was the missing ingredient and added huge flavor to my simple French Bread Pizza!

· French Bread Butter Seasoning

o 1 cube (1/2 cup butter) softened, not melted, in microwave for 20-30 seconds

o 1 tsp. Italian Season

o ½-1 tsp. garlic powder (NOT garlic salt)

o ½-1 tsp. paprika

o Mix together, allow flavors to blend for at least one hour before using (I keep this on hand in a food-safe container in the refrigerator -- it has so many uses.)

· 1 large loaf French Bread (homemade or bakery fresh—I suppose you could also use frozen, pre-seasoned French Bread loaves and omit the butter seasoning)· 1/2-1 tsp. Italian Seasoning (optional)
· ½-1 cup prepared spaghetti sauce (depending on personal preference, or Alfredo sauce)
· 1 lb. sliced button/white mushrooms, sautéed in butter & garlic
· 1 cup fresh-shredded mozzarella cheese*
· 1 cup fresh-shredded parmesan cheese

Cut bread loaf in half so you have a long top and bottom. Cut in half, if desired. Spread bread with butter seasoning. Spread spaghetti sauce over buttered surface. Sprinkle sauce with Italian Seasoning. Sprinkle mozzarella cheese on both loaves. Add mushrooms and any other desired toppings. Finish with shredded parmesan cheese.

Preheat oven to 425F. Line a rimmed 18 by 13-inch baking sheet with parchment paper or aluminum foil for easier clean up, if desired.

Bake until cheese is fully melted, about 10- 13 minutes. If you’d like it more browned then broil during the last 1 minute or so (keep a close eye on it!). Refrigerate any leftovers.

This pizza stores well in food safe storage container(s).

*Because of rising food costs, I have been using LESS cheese on my pizza and find that I like it better—other flavors come shining through, PLUS lower calorie and sodium overall and I save $$.

My favorite pizza toppings: thin-sliced Roma tomatoes (or halved cherry tomatoes), thin-sliced red onion, thin-sliced bell pepper (red, orange, or yellow preferred), thin-sliced ham chunks, mild pepperoni, thin-sliced baked chicken, fresh-sliced mushrooms

4-Ingredient Cream Biscuits

2022-08-01T19:21:00.001-05:00

Yield: 12 biscuits Prep Time 5 mins Cook Time 10 mins

4-Ingredient Cream Biscuits – the easiest, fluffiest, flaky homemade biscuits ever! Just self-rising flour (I make my own self-rising flour since I don’t use it often enough to want to store it) and heavy cream – no butter. PLUS they only take 15 minutes from start to finish. Great for breakfast, lunch, or dinner. Give these a try the next time you get a craving for biscuits. You won't be disappointed!

Ingredients:

· 2 cups self-rising flour*

· 1½ cups heavy whipping cream

Instructions:

1. Preheat oven to 500ºF degrees. Line a cookie sheet with parchment paper and set aside.

2. Place flour in a large bowl. Gradually stir in cream, adding just enough to moisten flour to a sticky dough.

3. Dump biscuit dough onto a lightly floured surface (use the self-rising flour for dusting).

4. Gently pat, knead, and roll the dough to about a ½-inch thickness. Dust with flour on top of biscuit dough and fold over (increases flakiness).

5. Pat or roll dough gently to a ½-inch thickness – approximately a 7-inch square.

6. Cut dough into squares with a bench scraper or with a 2-inch biscuit cutter. Rerolling dough as needed to use all dough.

7. Place biscuits on the parchment lined baking sheet. Bake for 10 to 12 minutes.

*This will make 1 cup of self-rising flour. Double ingredients to make enough for this recipe. To make self-rising flour, combine and whisk together:

o 1 cup all-purpose flour

o 1 ½ tsp baking powder

o ¼ tsp salt

Instant Pot Chicken, Broccoli, and Quinoa with Cheese

2022-07-25T19:43:00.000-05:00

This tasty recipe takes me longer to clean & chop veggies than the cook time. It is QUICK—no waiting around on this one. I love the variety of flavors and texture! It's gluten-free, family-friendly comfort food made with whole grains, lean chicken breast meat, and packed with good-for-you broccoli.

Prep Time5 mins Cook Time20 mins Time to pressurize10 mins Total Time25 mins

Ingredients

· 1 tablespoon butter

· 1 yellow onion-- diced

· 2 ribs celery--diced

· 2 carrots--diced

· 2 lbs. chicken breasts cut into approximately 1/2" pieces

· ½ tsp salt

· ½ black pepper

· 1 cup uncooked white or tri-color quinoa rinsed & drained

· 1.5 cups chicken stock/broth (I always use reduced sodium Better Than Boullion)

· 3 cups small broccoli florets frozen or fresh, (about 1 medium head)

· 8 oz. cheddar cheese grated

Optional: Add ½ cup of riced cauliflower

Add 1 cup of drained, canned artichoke hearts (water packed not marinated)

Instructions

1. Turn your Instant Pot (I used my 3-qt IP) to the "sauté" function. Melt the butter (1 tablespoon). Sauté the onions, celery, and carrots for 3 minutes, or until beginning to soften.

2. Add the rinsed quinoa (1 cup), stir to coat. (rinsing quinoa is a MUST, otherwise it will have a bitter taste)

3. Pour in the chicken broth (1.5 cups) and add the raw chicken pieces and stir to mix together well. Turn the "sauté" function off. Cover the instant pot and set manual pressure to "high" for 5 minutes.

4. Quick release the pressure and wait for the float valve to depress.

5. Stir in the broccoli and cheese. Cover and allow to sit for 5 minutes, or until broccoli is crisp-tender and cheese has completely melted.

6. Serve.

Adapted from: https://www.bowlofdelicious.com/instant-pot-chicken-broccoli-and-quinoa-cheese/

Thick Cut Oven Fries

2022-07-08T20:52:00.003-05:00

I LOVE America's Test Kitchen (ATK)!  (Also, love Cook's Country, both can be found FREE on The Roku Channel) They do the research, spend the $$$ on ingredients, provide the science, explain & suggest the best equipment to help me to be a better cook/baker! I just tried this today, and I am sold on the process--quick prep, lower fat, CRISP fries. Watch this video and be AMAZED!  ALL credit goes to America's Test Kitchen--they are the BEST!

https://www.youtube.com/watch?v=Al4LYwOKsxw

2 lbs. Yukon Gold potatoes--cleaned and cut in 1/2" planks

Slurry: 3 Tbsp. corn starch & 3/4 cup water. Microcook 1-3 minutes, stirring every 20 seconds. Should be like pudding. Thin with water if necessary.

Pour slurry over sliced potatoes. Mix well with hands.

On a rimmed baking sheet. spray with cooking spray, add 3 Tbsp. vegetable oil. Place potatoes, flat side down on pan, leaving space between all potatoes so they can cook & crisp properly. Cover all with aluminum foil sprayed with cooking spray. Bake @ 425F on middle rack. Bake 12-15 minutes. Remove from oven, remove foil. Use spatula or tongs to turn each potato slice over. Potatoes should be golden brown on side that was in contact with baking surface. Bake for another 15-18 minutes. Add 1/2 tsp. salt over all while hot. Toss on baking sheet. Blot excess oil with paper towel. Serve.

Worth it for sure!! I am now officially spoiled for any other fries. Please note: I don’t have an ATK-like oven; my heating element is only at the top soooo, I BAKED the potatoes in the oven, then moved them in batches to my air fryer and CRISPED them for 4 minutes at 375F on BAKE. It didn't take long but those crispy fries are perfect (I really can’t say enough good about these amazing fries.)

Coconut Custard Pie (crustless)

2022-06-25T19:58:00.000-05:00

Prep Time 5 mins Cook Time 50 mins Total Time 55 mins

If you want a delicious pie that takes minutes to make and happen to be a fan of coconut flavor, then this easy (not too eggy tasting) coconut custard pie that makes it own crust should definitely appeal to you. Make it in your blender, food processor, stand mixer or hand mixer--anyway you choose, just BEAT it!!

Servings: 6

Ingredients

· 2 cups of milk

· 1 cup of sugar

· 4 large eggs

· ½ cups of flour

· 6 tablespoons of butter

· 1 teaspoon of vanilla extract

· ½ teaspoons of salt

· 1 cup of grated coconut flakes

Instructions

1. Take out your blender and add milk, sugar, eggs, flour, butter, vanilla, and salt. Cover and blend until well mixed (about 15 seconds or so).

2. Remove the lid and scrape the sides. Now add the coconut and blend for a few seconds more to mix through.

3. Pour into a well-greased 10-inch pie pan (or 6-8 ramekins). Bake on a rimmed baking sheet in a 350-degree oven for about 50 to 55 minutes (less for ramekins).

4. Test with a toothpick, slender knife or a cake tester--tester should come out clean

5. Allow to cool and refrigerate before attempting to slice it for the best results. Delicious with a dollop of whipped cream.

adapted from: https://www.beautycookskisses.com/2020/07/coconut-custard-pie-that-makes-its-own-crust.html

Banana-Applesauce Loaves with Cream Cheese-Orange Frosting

2022-06-25T09:33:00.001-05:00

This recipe is based on a recipe called Banana Bars with Orange Frosting. I knew I had some very ripe bananas but while putting together ingredients realized I had only 1 1/3 cups of banana. I decided to make up the difference with unsweetened applesauce*. That works well! This recipe mixes quickly and just may be my new no-fuss, favorite tasty recipe.

*You can substitute unsweetened applesauce for sugar in a 1:1 ratio in recipes, but you must reduce the amount of liquid in the recipe. Typically, reducing the liquid (milk, water, etc.) by 1/4 cup will do the trick. If there is no added liquid, no need to adjust.

Total Time Prep: 15 min. Bake: 25 min. + cooling

Makes 20 servings

Ingredients

2 cups mashed ripe bananas (3 to 4 medium)
1-2/3 cups sugar
1 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda

ORANGE CREAM CHEESE FROSTING:

6-8 oz softened cream cheese
1 cup powdered sugar
3-5 tablespoons orange juice (for your desired thickness)
1/2 teaspoon grated orange zest

Directions

1. In a large bowl, beat the bananas, (applesauce,) sugar, oil and eggs until well blended. In a small bowl, combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into banana mixture until blended.

2. Pour into a greased loaf pan (I used my 4x mini-loaf pan) + 4 cupcakes. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

3. For frosting, cream cream cheese and sugar in a large bowl until light and fluffy. Beat in orange juice and zest until smooth; spread evenly over cake.

adapted from: https://www.msn.com/en-us/foodanddrink/recipes/banana-bars-with-orange-frosting/ar-AAVpUik?ocid=msedgntp&cvid=4c3276841f4b48368caa7a2fce9800a0