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Learn how to make an easy Mexican Flan recipe at home with only a few simple ingredients. The result is fantastic; you can add extra ingredients like cream cheese to make it even creamier. < Back Flan Recipe Prep Time: 20 Min Cook Time: 50 Serves: 8 Level: Beginner Ingredients 1 can of condensed milk* 1 can of evaporated milk** 6 eggs 1 8oz pkg. of cream cheese (optional, see note)*** 1 teaspoon of vanilla 2 tablespoons of water Optional 1 cup of sugar Preparation Preheat your oven to 325 degrees. Make the Caramel Sauce In a medium-sized saucepan, place sugar and water, and boil at high heat until the sugar dissolves. NOTE: Some people have had trouble with their caramel taking longer to cook when adding water. To avoid any issues, it's recommended to omit the water and only use sugar when making caramel. When the sugar dissolves, reduce the heat and keep boiling until the syrup becomes light brown caramel. This step will take about 10 minutes. Next, pour the caramel into your oven-proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool. Mix The Rest Of The Ingredients Place the rest of the ingredients in a blender and process until you have a smooth mixture. Add The Custard Pour the mixture slowly into the prepared pan and cover it with aluminum foil. How To Make A Water Bath For Flan Recipe Place the pan inside a large baking pan. Add warm water to the pan until it reaches about ¾ inch. Bake The Flan Place your flan in the oven for 50 minutes or until it looks firm. The flan will keep cooking while it cools, so do not let it longer in the oven. Let it cool.4. Once the flan has cooled, run a knife between it and the baking pan. Remove The Cooked Flan From Pan Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel from spilling from the pan. Slice, serve, and enjoy. NOTES * Sweetened condensed milk according to the can is measured by weight at 14 OZ/397grams, about 300 ml., this will be about 1 ¼ cup. ** The Evaporated milk has 12 fluid ounces that equal 1 ½ cups. (354ml) *** I do not always have the cream cheese at home and prepare the recipe just omitting the cheese. The flan still come out delicious. Previous Next

You'll never want to buy syrup syrup ever again! < Back Homemade Maple Syrup Prep Time: 1 min Cook Time: 5 min Serves: Level: Beginner About the Recipe Ingredients 2 cups sugar (2 cups white OR 1 cup white, 1 cup brown OR 2 cups brown) 1 cup water about a ½-1 teaspoon of maple flavoring – or more or less to taste (I don’t measure) a glop of corn syrup Preparation Add all ingredients and stir periodically until it comes to a full boil. Serve on French toast, waffles, pancakes, or anything else that requires syrup. My favorite combination is 1 cup white sugar and 1 cup brown. The brown sugar just makes it have a little richer flavor. The real reason that I like that combination is so that I don’t forget the recipe; I just have to remember 1:1:1 (white, brown, water), flavoring and a glop – very simple. The corn syrup trick works with anything that can go sugary.

Step into the world of Cheddar with this wonderful recipe we have been perfecting for years. In addition to making your own Cheddar, you will learn why there are so many different varieties around the world and understand the history of this fantastic cheese. < Back Homemade Cheddar Cheese Prep Time: Cook Time: Serves: 3 lbs Level: Beginner About the Recipe Step into the world of Cheddar with this wonderful recipe we have been perfecting for years. In addition to making your own Cheddar, you will learn why there are so many different varieties around the world and understand the history of this fantastic cheese. Ingredients 3 Gallons of Milk (Not UltraPasteurized) - If using raw milk decrease culture by 25-40% 1 Packet C101 Mesophilic Culture 3 ml (a bit over ½ tsp) Single Strength Liquid Rennet Salt ½ tsp (2.5ml) Calcium Chloride (for pasteurized milk) Preparation A Recipe for Cheddar Cheese I usually make this cheese with 6 gallons of raw milk because the larger size tends to ripen more effectively, while reducing the amount of moisture loss, due to a better ratio of mass to surface area. However, for the home cheese maker this volume of milk can be a lot to work with. So, I'm providing a 3 gallon recipe below using good quality pasteurized milk. Step 1 Heat & Acidify Milk Begin by heating milk to 86F. A water bath using a pot in your sink will be the most stable way to do this. You can just add a bit of boiling water from your tea kettle to make sure the water bath remains at temperature. You can heat the milk right in the sink if you use a couple of changes of VERY hot water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats. I use a pot inside a bigger pot, and a burner under that to control my water bath temperature. Thermometers in both the milk and water bath will help in controlling temperatures Once the milk is at 86F, the culture can be added. To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in. The milk now needs to be kept at this target temperature for 90 minutes to allow the culture to begin working. It will be very slow initially but will soon kick into its more rapid rate of converting lactose to lactic acid. Step 2 Coagulate with Rennet Once your milk and culture have ripened, add about 3/4 tsp of single strength liquid rennet. The milk then needs to sit quiet for 45 minutes while the culture works and the rennet coagulates the curd. You should note that the milk begins to thicken at about 18 minutes (between 15-20 minutes is a range you should work to). You should be able to see this change by pressing on the milk surface and noting a change in tension. However, do not cut yet. The milk needs to sit quite the full 45 minutes. It needs the rest of this time to firm up well and make a good curd before cutting. The thermal mass of this milk should keep it warm during this period. Do not heat the milk during this time because it needs to sit undisturbed. When the milk has turned into a solid curd that is ready to cut, you should be able to test and see a simple clean break as shown above. Step 3 Cut Curd & Release Whey The next step will be to cut the curds to 1/2-3/4 inch pieces, depending on the moisture you want in the final cheese. The smaller the curds, the drier the cheese and the longer it will take to age. Make the cuts by first making vertical cuts in two directions at right angles with a long knife and then using a flat ladle cut horizontally. Try not to break the curds too small while doing this. Once the curd has been cut as close to your target size as possible (they will shrink as they cook) allow them to rest for about 5 minutes, with no stirring, while the surface hardens a little. The next step will be to begin a SLOW stir for about 10-15 minutes, the curds are still very fragile. Bring the curds back to 86F at this time if they have cooled. This is to firm the curds well enough to keep them intact during the scald, or cooking phase, that comes next. Step 4 Cook Curds Now it is time to begin drying out the curds. This will be done by increasing the heat slowly to 102F. The heat needs to be increased slowly at about 3-5F every 5 minutes at the beginning. The total cooking time will be about 30 minutes Then stir for another 30-60 minutes, until the curd is firm. This may be extended if the curds are still soft. The final curds should be cooked well through and should be examined to make sure that enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers. If the curds are not dry enough, they will carry moisture which contains Lactose forward into the pressing and aging stage. This will show up as leaking cheeses, as the acid continues to develop, and a very chalky and acid tasting cheese. A simple test that I always show in my workshop classes here is the 'Grip Test'. A small hand full of cheese is gathered and firmly pressed in the hand to consolidate the curds. Then with moderate pressure of the thumb, they should easily separate. If they tend to cling or stick together, stir for a little longer. When the curds seem dry enough, they can be allowed to settle under the whey for a few minutes, then begin to remove whey down to within 1-2 inches above the curd mass. Step 5 Draining & Cheddaring Draining My process here involves the use of two pans, one with holes and the other without so that the initial curd transfer is with curds and enough whey to cover them. I line the pan with holes with draining cloth and place that pan inside the one without holes (see the pics). If you are using a colander for the draining simply place it in another larger pan When the curds are transferred along with the residual whey to the draining pan, the curds should be fully covered with the whey. This arrangement allows for a thorough stirring to make sure any clumps are broken up and the curds allowed to float under the whey into their most compact form. This step will minimize any mechanical holes in the bed of curds. This step should take about 10 -15 minutes, then the cloth should be folded over and tightened around the curd and all of the whey can be drained. Cheddaring This is the beginning of the cheddaring phase, but the cheese at this point has not developed it's final acid. It will need to be kept warm (85-90F) and turned at 15-30 minute intervals for the next 2-3 hours. The actual amount of time depends on the draining and acid development. During this time, more whey will be draining, and the taste of the whey will change from just slightly sweet as in milk, to a very neutral and even slightly acid flavor but avoid developing too much acid. After about 1 hour cut the curd mass in half and stack the two halves with the drain cloth separating them.I also add a board on top of the draining curds with about 8 lbs of weight. This will emulate the larger slab mass of the larger producers. During this time the curds will begin to change shape due to changes in the protein structure. It is quite related to what also happens in the mozzarella stretching phase. As the warm curd develops more acid during cheddaring, calcium (responsible for binding the proteins) is washed from the curd by the draining whey, leaving a weaker bond between proteins. You will notice that the curds at the beginning of the cheddaring process were much more cubic or round, but if you tear the slabs at the end they will be much more elongated and the slabs will have flattened out considerably. This is all a large part of what cheddar is about. Step 6 Milling & Salting Curds At this point you will have the final curd ready for pressing BUT another unique aspect of the Cheddar is that the dryness and acid have both reached close to their desired level and should not be allowed to continue. If relying on brining or dry salting the surface of the cheese, the acid would continue to increase causing a very wet and acid cheese. If at this point the curd is too wet, the residual lactose may still be enough to trigger a late fermentation and result in leaking cheese and a very acid and chalky final cheese. If the curd is too dry, it will be difficult to consolidate and will take much longer to age. The curd mass is broken into small pieces about thumb to walnut size, and salt is then added at the rate of 2% of cheese salt to the weight of the fresh curds. If the curd weighs 3lbs (48 oz), 2% would be .96oz of salt. About 0.5% will wash away as the salt pulls moisture from the curd, leaving about 1.5% in the finished cheese. To best keep the salt from hardening the curd surface, and thus limiting moisture expulsion, add salt in 3 stages over 15-20 minutes to allow each addition to pull whey and form its own brine. Step 7 Foaming & Pressing Once the curds have been salted, line the form with a sanitized press cloth and pack the curds firmly into the mold. For pressing, we should begin very light and slowly increase the press weight to a moderate level: 1 hour at 20 lbs 1 hour at 20 lbs 4 hour at 40 lbs 24 hours at 50-75 lbs (depending on how well the consolidation is working) The cheese should be removed from the press, unwrapped, turned, re-wrapped, and put back to the press at the above intervals, to ensure an even consolidation. Pressing will not solve problems of a curd that is too moist. Only the free unbound moisture will be released during this phase. The rate of whey running off is simply a matter of drops and not a stream of whey being released. This is a good rate of whey removal during pressing and will slow even more as the residual free moisture is released. The form should show tears of whey weeping from the form very slowly. When this stops you can increase the weight slightly. At each turn you will notice the cheese has formed a smoother surface and rests lower in the mold. If at the end of the press cycle, the curd is not fully consolidated, return to the press for more time and add a bit more press weight. If still not consolidated after pressing, the cheese curds were too dry. In the next batch, do less stirring, perhaps for less time. Also, cutting the curds larger will make a moister cheese. Step 8 Prepare for Aging With the well pressed cheddar you have two choices, either waxed or cloth bound. Due to the dryness of the curd at molding, a natural rind will fail as the surface is likely to develop cracks as the curd boundaries dehydrate. Waxing The cheese can be dried for a few days and then waxed. Pros: Easiest way to maintain moisture. Requires little attention during aging. Cons: Limited movement through the waxed surface. Messy to apply and clean up. Requires constant attention to temperature, as wax can easily reach its flash point if left unattended. Wrapping in Cloth This is the most traditional way of maintaining the surface of a cheddar. This is still the method used for the ""West Country"" Cheddars, as well as many of the newer cloth bound Cheddars in America. Pros: This covering provides fine support for the surface, but allows moisture and gas to pass as needed. The final cheese tends to be much more complex in both aroma and flavor. Once the cloth is applied, the cheese is protected and a natural mold surface adds to the protection and complexity, and little aging attention is required. When fully ripe, the mold can be brushed away, the cloth removed and a perfectly clean rind is revealed. Cons: It takes a bit longer to apply. The cloth is applied with the help of lard as a binder. The cloth is soaked in lard, rung out and applied to the surface, and then pressed 24 hours to embed the cloth right into the surface. I know that many will groan at the thought of lard, but there is no need to use that white block from the store. It is very easy to obtain a piece of back fat and heat it to render your own lard. It can be kept refrigerated for quite some time. Step 9 Aging The cheese is now ready to be placed into your aging space at 52-56F and 80-85% moisture. The only maintenance required is to turn the cheese every week to keep the moisture even. The waxed cheese should remain mold free if done correctly and fully sealed. The bandaged cheese will develop a beautiful surface of gray-white-blue mold naturally over time. This acts as a filter for what comes and goes and can be left alone other than turning occasionally. You may want to keep it separated from other cheeses that are developing selected natural rinds, but I age mine right with my other natural rind cheeses... no problem. Age for 3-9 months (or longer) depending on cheese moisture. The drier the cheese, the longer it can be aged and the more complex it becomes. Previous Next

Soon to be a summertime favorite, even if you don't have a beach to sit on < Back Pina Colada Smoothie Prep Time: 5 minutes Cook Time: Serves: 2 Level: Beginner About the Recipe Ingredients 3/4 cup coconut milk 2-3 cups frozen pineapple 1 tablespoon sugar 1 cup ice Preparation Blend all ingredients in a blender until creamy smooth. Serve cold. Previous Next

Jalapeño Cornbread with Cheddar & Bacon is easy to make, moist, buttery, fluffy, and so delicious. This recipe kicks it up a notch from your typical cornbread with oozy melted sharp cheddar, spicy jalapeños, and crispy bacon! Perfect side for any BBQ or picnic. < Back Jalapeno Cheddar Bacon Cornbread Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 10 Level: Beginner About the Recipe Ingredients 3 large eggs, at room temperature 1 cup (237 ml) buttermilk, at room temperature 1 cup (237 ml) milk, at room temperature ½ cup (114 grams) sour cream, at room temperature 2 tablespoons (42 grams) honey 1 1/2 cups (274 grams) yellow cornmeal, preferably stone-ground 1 1/2 cups (191 grams) all-purpose flour 1 tablespoon baking powder 3/4 teaspoon baking soda 2 tablespoons (25 grams) granulated sugar 3/4 teaspoon salt 4 tablespoons (57 grams) unsalted butter, melted 8 ounces (227 grams) fresh or canned sweet corn, drained and rinsed 12-13 pieces (1 pack) bacon, cooked, cooled and diced 2 cups (8 ounces / 226 grams) sharp cheddar cheese, grated, separated 4 jalapeños, diced (remove membrane and seeds for less spice), plus extra for slicing into rings to top the cornbread, optional Preparation This cornbread recipe is CRAZY good. Each bite is heavenly. It’s ultra cheesy from the cheddar. Perfectly salty, savory, and hearty from the bacon. And has a perfect kick of spice from the jalapeños (and this is coming from someone who isn’t a big fan of spiciness). I recommend finishing off the cornbread with a drizzle of honey on top, for the perfect balance of sweet and savory! Not to mention… This cheddar jalapeño cornbread might be the most vibrant and colorful cornbread I’ve ever seen. This is sure to be a show-stopping side dish with your friends and family at any BBQ, picnic, potluck, or even on Thanksgiving. Serving suggestions and pairing ideas are below! Enjoy! How to Make Jalapeño Cornbread with Cheddar & Bacon What is Cornbread? Cornbread is a fairly straightforward combination of simple ingredients, plus cornmeal – but it’s always an impressive, delicious side to bring to any gathering, family dinner, or potluck. This moist, flavorful cornbread contains buttermilk and sour cream for so much moistness and a flavorful taste. It also uses real corn for an extra pop of flavor, extra sweetness (without too much sugar), as well as extra moisture. Serve with a side of butter or honey, and people will be asking you to bring it to every gathering for years to come! Ingredients for Jalapeño Cheddar Cornbread: Eggs – Binds the ingredients to avoid a cornbread that crumbles apart. Buttermilk – Helps to thicken the batter, provide extra flavor, and activate the baking soda so every square of cornbread stands tall and proud. Milk – The ratio of equal parts buttermilk and milk provides the best texture! Sour cream – Adds richness and a bit of a tenderizing tang. Honey – Lends sweetness and a hint of floral flavor. Yellow cornmeal – Preferably stone-ground cornmeal. More on this ingredient below! All-purpose flour – Measured correctly, so you don’t end up with chewy or dense cornbread. Baking powder & baking soda – Helps the cornbread rise. Granulated sugar – Sweetens and moistens the cornbread. Fine salt – Brings out all the other flavors. Butter – Always use unsalted butter in baking so you’re in control of the amount of salt. Fresh or canned corn kernels – Boosts the corn flavor and provides a fun pop of sweetness. Bacon – A salty, delicious addition to this cornbread, and also provides a delightful textural contrast. Sharp cheddar cheese – For oozy delicious cheesiness! I like sharp cheddar because it also provides a great flavor – but you can use a different shredded cheese if preferred. Monterey jack or pepper jack cheese would also be delicious. Jalapeño peppers – For a fantastic little punch of heat, which can be customized to your preference (leave the seeds and pith/ribs for more heat; remove both for less heat). What Type of Cornmeal Should I Use? I prefer stone-ground cornmeal for cornbread, as it’s generally a slightly coarser product, and typically boasts a corn-forward flavor – which is exactly what we’re looking for in cornbread. If you don’t have stone-ground cornmeal, or can’t find it at the supermarket, then any yellow cornmeal will work just fine. Just be sure not to accidentally use cornstarch or corn flour, as these are not the same thing and cannot be used interchangeably! How Spicy is this Jalapeño Cornbread? This cornbread definitely has some heat to it, but it’s not so spicy that you don’t also enjoy the flavors from the corn, bacon, and cheddar. If you’re worried about spice, remove the ribs and seeds from the fresh jalapeños and/or reduce the amount of jalapeño called for in the recipe. Instructions for How to Make Jalapeño Cheddar Cornbread with Bacon: Prepare the mix-ins . Cook the bacon to your desired crispiness. Grate the sharp cheddar. Dice the jalapeños (removing seeds and pith/ribs for less spice – that part’s up to you!), or slice into rings. Set aside. Whisk the wet ingredients. Whisk together the eggs, buttermilk, milk, sour cream, and honey in a large mixing bowl. Whisk the dry ingredients. Whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt in a separate bowl. Combine the wet and dry ingredients. Make a well and add the wet to the dry, then stir. Add the melted butter, corn, bacon, sharp cheddar, and jalapeños. Stir the mixture gently until just combined. Bake. Pour into a prepared 9×13-inch baking pan and top with a little more cheddar (and a few rings of jalapeños, if you want to be extra fancy). Bake until the top is golden brown and the edges have pulled away from the sides of the pan. Insert a toothpick into the center to check for doneness How Do I Prevent Cornbread from Being Dry? What is the Secret to Moist Cornbread? Buttermilk and sour cream are my secret weapons here! Buttermilk is used primarily for its pleasant tangy flavor, but it also helps to tenderize and leaven baked goods. I always recommend using real buttermilk for this reason. The sour cream’s extra fat content, combined with its creamy consistency, means it brings another level of moistness to this cornbread. I recommend using a full-fat sour cream for the full textural and flavor benefits. Is Cornbread Gluten Free? Most cornbreads, including Jiffy Cornbread Mix, contain at least some flour (often whole wheat flour). My jalapeño cornbread recipe contains all-purpose flour, for added structure, so this recipe is not gluten-free. What Pan Should I Use for Jalapeño Cornbread? I love this 9×13-inch light-colored metal pan for baking cornbread – and just about anything else! I don’t recommend baking this in glass, ceramic, or silicone, if possible. These pans don’t conduct heat well and can dry out the edges before the center cooks through.. On the other hand, I also don’t recommend using a dark-colored metal baking pan. Darker metals conduct heat too aggressively and can burn your cornbread before the middle cooks through. What Goes Well with Jalapeño Cornbread? How to Serve: Jalapeño Cornbread is delicious as a snack all on its own (especially with a slathering of butter and a drizzle of honey!), it also pairs well with: Chili Stews or soups Salad – Barbecued meats such as ribs, brisket, and pulled pork Can I Use this Recipe to Make Jalapeno Cornbread Muffins? Yes! Pour the jalapeño cornbread batter until three-quarters full into about 24 muffin tin cavities and bake for about 25 to 30 minutes. How Long Will the Jalapeño Cornbread Stay Fresh? Wrap leftover jalapeño cornbread in plastic wrap and store in an airtight container for up to 2 days at room temperature. Does Jalapeño Cornbread Need to be Refrigerated? Nope! Store at room temperature for up to 2 days. Can I Freeze Cornbread? Yes! Full slabs of jalapeño cornbread, or sliced portions of jalapeño cornbread, can be wrapped well in plastic wrap and stored in an airtight container in the freezer for up to 3 months. What to Do With Leftovers of Homemade Cornbread Recipe? Make Cornbread Stuffing Cornbread Dressing – crumble or dice the cornbread to make dressing/stuffing. Cornbread Croutons – to make croutons, cut into 1-inch squares. Brush cubed cornbread with butter and season with a little salt and pepper, and bake in a low-heat oven until crispy. Directions: Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray. In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined. Gradually stir in the melted butter. Fold in the sweet corn, bacon, 1 ½ cups (6 ounces / 169 grams) cheese, and jalapeños, being careful not to overmix. Pour the batter into the greased baking dish. Top with remaining grated cheese. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes. Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days. Previous Next

Replace the artificial "Vitamin C Immune Booster" packets with this YUMMY and easy NATURAL real Vitamin C < Back Natural Vitamin C Immune Booster Prep Time: 10 min Cook Time: -0- Serves: 16 Level: Beginner About the Recipe Ingredients 6 cups of water 2 whole oranges 1 whole grapefruit 2 whole lemons 2 whole limes As much raw honey as your heart desires As much raw ginger as your heart desires Dawn likes the spiciness of the ginger and I don’t, so I would start with a small piece first, and then add more if it isn’t strong enough for you. Preparation Wash and remove stickers from the fruits. Cut each fruit into four pieces, keep the RINDS on. You can take the seeds out if you want, but I usually don’t. But the rinds are important, there is a ton of nutrition, fiber and value in the oils. Put the lemons, lime, honey and ginger in first, then pack the oranges and grapefruit next. Add water Then blend, blend, blend! You will want to blend it until it looks like a smoothie! Drink Mix There will be enough to fill 2 quart jars and a pint jar. I like to keep one quart jar in my fridge, then freeze the rest in ziplock bags for later. You now have several options! For 1 quart of water, put 3 tablespoons of the mix at the bottom of the cup, put ice on top (we like crushed ice) then you can add regular water or sparkling water! Get a straw, mix it up and enjoy! *Tip: One thing I did learn is if you put the smoothie mix on top of the ice then add sparkling water it will have a chemical reaction and bubble over, so definitely put it on the bottom! We LOVE our SodaStream sparkling water! It makes it taste like an orange-squirt! But it is all natural ingredients! Previous Next

You can make two delicious recipes from just one cup of hazelnut, using an effortless zero waste approach! < Back Hazelnut Spread & Milk Prep Time: 10 Minutes Cook Time: N/A Serves: 1 cup Level: Beginner About the Recipe You can make two delicious recipes from just one cup of hazelnut, using an effortless zero waste approach! Ingredients Hazelnut milk: 1 cup hazelnuts, soaked overnight and drained 4 cups water Sweetener of choice (optional, e.g., honey, maple syrup, dates) Dark chocolate hazelnut spread: Leftover hazelnut pulp from making hazelnut milk 4 ounces (about 115 grams) dark chocolate, chopped 1/2 cup powdered sugar (adjust based on preference) 1/2 cup hazelnut oil or coconut oil, melted 1 teaspoon vanilla extract A pinch of salt Preparation Blend the soaked and drained hazelnuts with water until smooth. Strain the mixture through a nut milk bag or fine mesh strainer into a bowl, squeezing out as much liquid as possible. This is your hazelnut milk. Sweeten the milk to taste if desired. Store the milk in the fridge for up to 5 days. Shake well before using, as it may separate over time. Dark Chocolate Hazelnut Spread Instructions: Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second bursts, stirring until smooth. Set aside to cool slightly. In a food processor, combine the hazelnut pulp, melted dark chocolate, cocoa powder, powdered sugar, hazelnut or coconut oil, vanilla extract, and salt. Blend until the mixture becomes smooth and creamy. Pause to scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated. Taste the spread and adjust the sweetness according to your preference. If the spread is too thick, you can add a little more hazelnut or coconut oil to achieve your desired consistency. Transfer your homemade dark chocolate hazelnut spread to an airtight container and store it in the fridge. It should keep well for up to a week. Previous Next

Fast and delicious cheater recipe < Back Easy Chicken Pot Pie Prep Time: 20 Minutes Cook Time: 25-30 Minutes Serves: 12 Level: Beginner About the Recipe Fast and delicious cheater recipe Ingredients 3 cups leftover chicken breast, cubed or shredded 4 large potatoes, peeled and diced 6 carrots, peeled and sliced 1 medium onion, diced 1 bag frozen peas 2 cans flaky refrigerator biscuits 8 Tablespoons butter 8 Tablespoons flour 2 cups hot water 2 cubes chicken bouillon 2 cups milk Preparation Cook refrigerator biscuits according to package directions. Remove from the oven when done and set aside. Place potatoes, carrots and onion in a 3-quart saucepan, add enough water to just cover vegetables. Add 1 Tablespoon salt and bring to a boil. Boil until vegetables are tender. Drain, reserving 2 cups of liquid. While vegetables are cooking, in another saucepan melt butter; add flour and stir until smooth. Add the reserved potato liquid and stir until smooth. Add chicken bouillon and stir until dissolved. Add milk and salt and pepper to taste. In a large baking dish place cooked vegetables, left-over chicken and frozen peas. Pour sauce over all and stir to combine. Place cooked biscuits on top of the filling. Bake until heated through and bubbly, about 25-30 minutes. Previous Next

These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... < Back Tortilla (wheat or white) Prep Time: 15 min Cook Time: 10 min Serves: Level: Beginner About the Recipe Ingredients 3 cups flour – your preference 1 teaspoon salt 1 teaspoon baking powder ¼ cup oil (olive oil is the healthiest to use, but any vegetable oil is acceptable) 1 cup warm water Preparation Mix dry ingredients, add wet ingredients and knead until you have a smooth ball. Cover for a bout 10 minutes with a moist cloth and let it rest. Divide up into 12 equal balls and roll out, thin (they will thicken up a bit when they cook.) Do not use flour to roll them out because when you cook them the flour will burn. If they happen to be a little too moist, just lightly dust the ball before rolling out. Fry the tortillas on medium high heat, with NO oil (that will make it crispy), on a cast iron skillet. When the tortilla starts to puff up, turn it over until it starts to puff up again and then remove from heat. These are very soft, very tasty tortillas.

These copycat McDonald's Chicken Nuggets are so similar to those at their restaurants that you would think it’s the real thing. They are delicious and the perfect hunger-buster! < Back Mcdonald’s Chicken Nuggets Prep Time: 10 Minutes Cook Time: 20 Minutes Serves: 2 Level: Beginner About the Recipe These copycat McDonald's Chicken Nuggets are so similar to those at their restaurants that you would think it’s the real thing. They are delicious and the perfect hunger-buster! Ingredients 3 chicken filets, boneless, skin removed and diced 1 ½ teaspoons salt 2 large eggs 1 ½ cups cornstarch, divided 1 cup water 1 tablespoon onion powder 1 tablespoon garlic powder 2 tablespoons yellow mustard 1 teaspoon ground black pepper 1 cup all-purpose flour Preparation 1. Place the chicken in a food processor with the salt and one egg. Blend until it forms a paste-like consistency. 2. In a shallow bowl or container, place the corn starch. Using wet hands, take a handful of blended chicken and shape into a nugget. Cover the nugget with corn starch, shake off the excess and place on a parchment paper-lined baking sheet. Finish shaping and coating the nuggets before moving on to the next step. 3. In a large bowl, whisk together the water, one egg, mustard, garlic and onion powder, ground pepper and all-purpose flour. You should have a thick but runny batter. Place one nugget at a time in the batter and place it back onto the lined baking sheet. 4. Place the tray in the freezer and allow them to freeze for 1 hour. 5. Heat your oil to 350 degrees Fahrenheit. Deep fry the first batch for 5 minutes. Allow the chicken nuggets to drain on a paper towel for 3-4 minutes. Deep fry the same batch again for 5 minutes. This ensures that the chicken cooks all the way through without getting too dark. 6. Serve these nuggets warm with any dipping sauce. Previous Next

Creamy Bacon Pasta is a rich and decadent spaghetti dish packed with bacon and cream cheese sauce. < Back Creamy Bacon Pasta Prep Time: 15 Minutes Cook Time: 30 minutes Serves: 8 Level: Beginner About the Recipe Creamy Bacon Pasta is a rich and decadent spaghetti dish packed with bacon and cream cheese sauce. Ingredients 1 tablespoon olive oil 1 onion chopped 3 cloves garlic minced 3½ cups milk 10.5 ounces can cream of chicken soup 8 ounces cream cheese softened 1 teaspoon salt ½ teaspoon black pepper 1 pound uncooked spaghetti 1 cup grated mozzarella cheese 1 cup grated cheddar cheese ¾ cup bacon cooked and crumbled 2 tablespoons fresh parsley Preparation Creamy Bacon Pasta is a decadent twist on a classic, combining rich, velvety sauce with smoky bacon and al dente spaghetti. Quick to prepare , this dish promises to be a new family favorite. BACON CREAM CHEESE PASTA Our Creamy Bacon Pasta recipe is packed with bacon, cheese, spaghetti, and perfectly seasoned with garlic and spices; it’s a rich and indulgent meal that is so easy to make. This simple yet savory dish starts by combining a can of condensed cream of chicken soup with milk and cream cheese to create the ultra-creamy sauce and cooks on the stovetop until the cream cheese is melted and ready for mixing with the spaghetti. Once tossed together, the cream cheese pasta is placed in a casserole dish, topped with mozzarella, cheddar, and crumbled bacon, then baked in the oven until bubbly and melted. Cream cheese baked spaghetti is cheesy comfort food the whole family will love! WHY WE LOVE CREAM CHEESE BACON PASTA Quick and easy to make with a condensed soup shortcut. Uses a handful of simple ingredients. Bacon adds a salty, smoky flavor and crispy crunch to this delicious dish. Cream cheese has a mild, creamy flavor and texture that adds a richness to the sauce. Prepared casserole-style so you can feed a crowd or look forward to the leftovers in the fridge! Perfect meal for pasta night or any day of the week. SUBSTITUTIONS AND ADDITIONS Add-Ins: You can add diced onions, mushrooms, peas, broccoli, cauliflower, or bell peppers to the sauce for an extra pop of flavor, color, and vitamins. Add Some Spice: Feel free to garnish your pasta bacon bake with crushed chili pepper flakes. Pick Your Pasta: I like using spaghetti for this recipe, but any long noodle or pasta shape will work. Swap The Soup: You can use a can of cream of mushroom soup or cream of bacon soup for a slightly different flavor. TIPS FOR MAKING THE BEST CREAMY BACON SPAGHETTI Make sure your cream cheese is softened to room temperature so that it melts well into the sauce. I prefer to use whole milk for this recipe because it makes a thicker sauce, however you can use 2% milk if you don’t mind making your sauce a bit thinner. You will need to cook and crumble the bacon beforehand. You can make your bacon by frying, baking or grilling it. HOW TO STORE CREAM CHEESE BACON PASTA To Store: Store leftovers in an airtight container for up to 3 days. To Freeze: To freeze, place the pasta in an airtight, freezer-safe container for up to 3 months. To Reheat: To reheat, place desired servings on a microwave-safe plate and heat for 45 to 60 seconds. Preheat the oven to 375°F. Cook the spaghetti al dente as directed on the package. Rinse and drain under cold water In a large pot over medium-high heat, add the olive oil, once the oil is hot add the onion and cook until the onion has softened, add the garlic and continue cooking for 1 minute or until the garlic is fragrant. Reduce heat, add the milk, cream cheese, cream of chicken soup, and spices, cook until the cream cheese is all melted. Place the cooked spaghetti in the baking dish. Top with grated cheese and bacon. Cover with aluminum foil and place in the oven. Cook for 20 minutes Remove foil and continue cooking for 10 minutes, place under broil for the last 5 minutes, check closely so that it doesn’t burn. Remove from the oven, serve warm, and sprinkle with chopped parsley if desired. Previous Next

German Potato Soup is one of my favorites! < Back German Potato Soup Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients 3 tablespoons olive oil 1 onion, diced 3 garlic cloves, minced 1 large carrot, diced 1 celery stalk, diced 1 lb potatoes, approximately 3-4 medium potatoes 3 cups vegetable stock 1 bay leaf 1 cup heavy cream 2 tbsp butter Zest of 1 lemon ¼ cup green onions, sliced Salt and pepper to taste ½ teaspoon cumin ¼ nutmeg (optional) Additional green onion for garnish Preparation Potato soup is one of those classic dishes that everyone has their own slightly different recipe for. And when it starts to get cold, dark, and dreary outside nothing sounds better than a big bowl of steaming soup. When I came across this German variation I knew I had to try it! Having German roots myself, I was a little surprised that I had never heard of this one, but it’s definitely going to be a staple in my winter recipe collection. Traditionally known as Kartoffelsuppe, this is considered to be one of the most popular soups in German to this day. What caught my eye about this variation in particular was the lemon zest. This recipe uses the zest of one whole lemon and it really adds some depth to the flavor. The other main source of kick is from the green onions. The recipe itself calls for ¼ cup in the soup and if you love the bite of green onions half as much as I do, you’ll want to load up your bowl with even more once served. We used vegetable stock here to make this a fully vegetarian recipe, but you could easily use chicken stock as well. As much as we love a hearty bacon-loaded potato soup, this lighter veggie version was a tasty way to mix things up! And having a few more vegetarian recipes in your back pocket is always a good thing. Whether you’re looking to get in touch with your German roots or just after a delicious new soup, we can’t recommend this zesty recipe enough! I thought we’d have leftovers for a few days, but my family made quick work of it in one day. It’s impossible to stop at just one bowl! Ideally, you should use the floury type of potatoes. The same kind that you use for making mashed potato.However, I have repeatedly made this creamy potato soup using waxy types of potatoes — the same type that is great for roasting, and the soup turned out great as well. STORAGE TIPS This dairy-free potato soup is perfect for meal prep! Just prepare a large batch of this soup, then refrigerate or freeze it. Here is how you store the soup: To refrigerate: You can store the potato soup for 3-4 days in your refrigerator in an airtight container.To freeze: Another option is freezing the soup for up to 3 months in a freezer-friendly container.To reheat: To reheat the soup, thaw it overnight in your refrigerator. Then reheat on the stove or in a microwave. Can I make this German soup vegan or vegetarian? Yes, you can very easily turn this into a vegan or vegetarian potato soup! Just omit the sausages or use plant-based sausages instead. The vegan version of this potato soup tastes just as amazing! Is German potato soup gluten-free? Yes, this soup is gluten-free! So feel free to enjoy it if you are on a gluten-free diet. How do I serve this potato soup? As this soup is already packed with vegetables and very satiating, you don’t need any side dishes. But I highly recommend serving some bread with this soup. Nothing beats delicious bread dipped into the best potato soup! Heat olive oil in a large pot over medium heat. Add onions and garlic and season with salt and pepper. Cook until soft and fragrant.Add carrot and celery. Stir and cook for 3-4 minutes.Add the diced potatoes, stock, and bay leaf to the pot. Cover and bring to a boil. Let simmer until vegetables have softened. Pour in heavy cream and butter. Stir until fully combined. Using an immersion blender, puree soup to desired consistency (I like to leave some vegetable chunks!) Once blended, add lemon zest, cumin, and nutmeg. Stir to combine. Stir in green onions and cook for an additional 3-4 minutes. Serve warm and garnish with additional green onions if desired. Previous Next