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Homemade Ice Cream is the quintessential summer treat, isn’t it? This homemade ice cream recipe can also be called the easiest (and best!) ice cream you will ever make or taste. < Back Homemade Ice Cream Prep Time: 5 Minutes Cook Time: NA Serves: 6 Level: Beginner Ingredients 1¾ cups heavy cream 1¼ cup whole milk ¾ cup sugar ⅛ teaspoon fine sea salt 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise or Optional: 2 cups of add-ins – soft brownies, cookies, and blondies work great Preparation Can anyone ever turn down a scoop of rich and creamy vanilla ice cream? This ice cream recipe is the easiest once I make and it’s adaptable for whichever add-ins you’re craving. I try to keep a stash of crumbled cookies, brownies, and other treats in the freezer so that I can toss in a few handfuls whenever I’m making a fresh batch of ice cream. How To Make Homemade Ice Cream With just five simple ingredients, you can have this smooth and creamy vanilla ice cream at your fingertips as well. When I first started making homemade ice cream, I initially followed the recommended recipes and tried several custard-style ice creams. Traditionally, many ice creams begin with an egg custard. While a custard base does make for an amazing ice cream, don’t get me wrong, custard ice cream is rich as can be and I quickly found that it just isn’t my thing. Besides, I’ll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible. When I discovered Philadelphia-style ice cream, it was a complete game changer. Philadelphia style ice cream is simply ice cream made with no eggs. I’ve played with the basic ratios and the method over the past few years and I’m telling you now that this recipe is hands down, the BEST simple vanilla ice cream I have ever made. The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Homemade Vanilla Ice Cream This ice cream is dead simple. Stir everything together in a saucepan, simmer, Stir, Chill and Freeze; less than 10 minutes of actual prep time. If I put the mixture together in the morning, refrigerate it, and then churn it in the afternoon, we are easily having this for dessert the same evening. However, if you are in a rush, you can simply stir everything together cold and pour it into the machine. I can’t deny that simmering it just long enough to dissolve the sugar and then cooling it again does makes it even better. Truthfully though, I’m impatient about half the time, so I skip the simmer step frequently. This is fantastic ice cream however you make it. This ice cream works beautifully in every ice cream maker I’ve tried. Hand crank, electric crank, freezer bowl , and ice cream compressor . Homemade Ice Cream turns out great in each one! (And yes, I may have a wee bit of a thing for ice cream, because I have each of those machines and love them all!) Homemade Ice Cream Recipe Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla. Stir to combine and chill in the refrigerator. When ready to churn, remove the vanilla pod, whisk mixture again and pour into the ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Instructions Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator. When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy! Notes Feel free to skip the simmer step and simply whisk everything together, then pour directly into the ice cream maker. The ice cream is absolutely delicious this way, as well as when simmered and chilled first. Previous Next

Nobody wants to deal with lice and nits, but when/if it happens, try this < Back Remove Head Lice and Nits Prep Time: 30 minutes Cook Time: 0 minutes Serves: 1 Level: Beginner About the Recipe Ingredients Pine oil or Eucalyptus oil Fine tooth comb 1 pair disposable gloves Preparation Both pine oil and eucalyptus oil have both been used to remove lice and nits from hair. Both oils exhibits antimicrobial properties and anti-fungal. Shampoo hair thoroughly and rinse completely. Massage choice of oil into hair and pay special attention to scalp, hairline and nape of the neck, and around the ears. Take your time with the massage. Rinse completely and use nit comb or a fine tooth comb by taking small amounts of hair and starting at the base, comb out completely to the end. Thoroughly rinse comb and make sure all lice/nits have been removed and repeat until the entire scalp has been covered. Wash hair again and blow dry. Check again for any remaining nits or lice. Repeat as often as needed until all traces of the lice or nits are gone. Another way to get rid of lice and nits is by applying perm solution. As odd as it sounds, perm solution is often used to remove lice and nits very effectively, but be warned that it might straighten your hair. Previous Next

Sticky and Easy Honey Garlic Chicken made fast and simple, with the most amazing 5-ingredient honey garlic sauce that is so good you’ll want to use it on everything! < Back No-Bake Peanut Butter Cookies Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 48 cookies Level: Beginner Ingredients 3 cups white sugar ¾ cup butter ¾ cup milk 1 ½ cups peanut butter ½ teaspoon vanilla extract 4 ½ cups quick-cooking oats Preparation Step 1 Combine sugar, butter, and milk in a saucepan over medium heat. Bring to a rapid boil and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla. Mix in oats, stirring until mixture begins to cool. (Transfer mixture to a large bowl if ingredients overflow.) Step 2 Drop batter by teaspoonfuls onto waxed paper. Let cool until set. Previous Next

Soooo Good! < Back Ultimate Grilled Cheese Sandwiches Prep Time: 15 minutes Cook Time: 15 minutes Serves: 6 Level: Beginner About the Recipe Ingredients Sandwich bread slices Green bell pepper, thinly sliced Red onion, thinly sliced Tomato, thinly sliced Avocado, thinly sliced Spinach leaves, torn Deli-sliced sandwich meat of your choice Sliced mozzarella cheese (enough for two slices per sandwich) Dry grated parmesan cheese in the shaker bottle Soft butter Preparation Prepare all the sliced ingredients and set aside. Heat your electric skillet to 275°F. Butter one side of a slice of bread, sprinkle with dry parmesan cheese and place in skillet butter-side down. Layer ingredients starting with mozzarella cheese, adding a few slices of everything and ending with another slice of mozzarella cheese. Buter one side of a second piece of bread, sprinkle with dry parmesan cheese and place butter-side up on top of sandwich. Cover with lid and grill slowly so the heat will reach the cheese without burning your bread. Toast until golden brown on one side, then very carefully flip to other side and grill slowly until second side is golden brown. Enjoy! Previous Next

Tips to help you navigate your cooking experience and make life easier. Kitchen Helps & Tips Before and After Measurement Helpful food measurements of what you will actually need beforehand to get the accurate measurements that you want after. Read More Can Sizes How much is in a can? Well, it depends on the size. Read More Common Measuring Equivalents Using the right measuring tools, and the right measurements, will help you be consistent when baking and cooking. Read More Cooking Temperature Tips Have you ever wondered how cooking temperatures were measured before thermostats? Now you know. Read More Emergency Cooking Substitutions For when you thought you had something on hand, but you didn't. You can make this work! Read More Explanation of Cooking Terms Have you ever been left wondering what they meant for you to do after reading a recipe? Now you know. Read More Food Quantities for Large Groups Are you hosting the family reunion this year and need to know how much food you need? We got your back! Read More General Conversion Table There is more to measurements than just cups and teaspoons. Read More Measurement Legend Have you ever wondered what "mt", "gpm", or "cu" means? Now you know. Read More Methods of Cooking So many ways to cook your food! And all of them good. Read More Metric Conversion Table US Standard Measurements vs. Metric Measurements. Choose your measurement. Read More Miscellaneous Cooking/Baking Helps The way that great grandma used to cook and how she did it. Read More

This hearty broccoli cheddar soup is loaded with mouthwatering flavors, yet uses everyday ingredients, and is ready in about 30 minutes! < Back Creamy Broccoli Cheddar Soup Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 4 Level: Beginner About the Recipe This hearty broccoli cheddar soup is loaded with mouthwatering flavors, yet uses everyday ingredients, and is ready in about 30 minutes! Ingredients 1 Tbsp butter 1 medium yellow onion, finely chopped 1/4 cup salted butter 1/4 cup all-purpose flour 2 cups chicken broth 2 cups half and half 12 oz fresh broccoli (I use a 12 oz bag of florets) , roughly chopped 2 carrots, peeled and chopped 1/2 tsp kosher salt 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp dry mustard (can substitute with about 1/2 tsp regular mustard) 1/4 tsp black pepper 2 cups cheddar cheese Preparation No need to go out to a well known bread company, this copycat broccoli cheddar soup is incredibly smooth, rich, and full of great broccoli cheese flavors! The best part is that it’s made in just 30 minutes on your stovetop! I’ve been tweaking this recipe for years, you guys. So. Many. Bowls. Of. Soup! Some form of this recipe has been on the blog since 2014, and this version takes the cake! Deliciously creamy, thick and rich, with the perfect mixture of smoothness and texture and loaded with broccoli cheddar flavors. You simply can’t go wrong! This broccoli cheddar soup is sort of a copycat recipe from Panera Bread, but I honestly haven’t had that soup from there in years, so I can’t say for absolute certainty if the flavors are spot on or not. HOW CAN YOU MAKE BROCCOLI CHEDDAR SOUP THICKER? I’ve found this soup thickens up very well with the roux created by the butter and flour, but if you’re wanting to thicken it up even more, you have a few options. You can mix equal parts butter and flour to form a thick paste, then stir that into the soup. You can whisk some cornstarch into cold water or broth until the cornstarch is dissolved, and stir that into the soup. You can add a bit more cheese. HOW LONG DOES BROCCOLI CHEDDAR SOUP LAST IN THE REFRIGERATOR? If you have any leftovers, which doesn’t happen to us very often, they’ll keep in the refrigerator for about 3 days. CAN BROCCOLI CHEESE SOUP BE MADE IN THE SLOW COOKER? Sure can! You’ll want to wait to add the dairy until the end, to prevent any curdling though. I’ll have the directions below the recipe below. The Instant Pot directions will be there as well. CAN BROCCOLI CHEDDAR SOUP BE FROZEN? Yes, but just like with the slow cooker, you’ll want to make this soup without adding the dairy, since dairy doesn’t generally freeze well. Just wait and add the dairy when you’re reheating the soup. HOW DO YOU PUREE BROCCOLI CHEESE SOUP? Honestly you don’t even have to puree the soup if you like it chunkier, but if you like it smoother, again, you have a few options. My personal favorite method is to use an immersion blender, which you can use right in the pot! Or you can transfer some of the soup to a traditional blender, just be careful, since the soup is hot. PRO TIPS FOR MAKING BROCCOLI CHEDDAR SOUP: Make sure to chop the broccoli into small florets, otherwise they won’t be tender in time. Alternatively, you can par-cook the broccoli (and the carrots) in the microwave for a few minutes, which will help them soften in less time in the soup. To prevent a grainy soup, add the cheese one handful at a time, mixing well between handfuls, and have the heat turned off when you’re adding the cheese. For best results, shred your own cheese. Not only is it cheaper, it melts SO much better than the pre-shredded kind. Serve this broccoli cheese soup with some crusty bread, caesar salad, or some ham and cheese sliders! I like to garnish this soup with a sprinkle of black pepper, some extra cheddar cheese and sometimes some crunchy croutons. Sounds weird, but croutons in soup are amazing! Instructions Add 1 Tbsp butter to the dutch oven and heat over MED heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter to the dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture for about 1 minute, whisking often. Slowly pour in about a cup of chicken broth, whisking as you pour. Continue with remaining chicken broth and half and half, pouring slowly and whisking as you pour. Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain. Add broccoli and carrots and stir to combine. Add paprika, garlic powder, dry mustard, salt and pepper, stir. Reduce heat to LOW/MED LOW and simmer for about 10-15 minutes or until thickened and broccoli/carrots are fork tender. If the soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up. Blend soup until desired texture is reached, using either immersion blender or by transferring soup to a traditional blender. Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful. Taste soup and season with additional salt and pepper if needed. Serve hot with additional black pepper and shredded cheese on top if desired. Chef Tips SLOW COOKER INSTRUCTIONS: Omit butter from the recipe, add onions, broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the slow cooker. Whisk flour and chicken broth together until no lumps remain, then add to slow cooker and stir to combine all ingredients. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours. About 30 minutes before serving, add half and half and cheese, stirring well. Cover and continue cooking until the cheese is melted. Blend to desired texture and serve. INSTANT POT INSTRUCTIONS: Press Saute and cook butter and onion until onions are soft. Add additional butter and flour, then whisk. Cook for about 1 minute. Add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the pot. Pour in chicken broth. Secure lid and move valve to the sealing position. Set on Manual/Pressure cook on high for 8 minutes. Let the pressure release naturally, then stir in half and half and cheese until cheese is melted. Blend to desired texture and serve. Previous Next

An irresistibly tasty, creamy and garlicky red pesto pasta; ready to eat in just 15 minutes. Perfect as an easy mid-week meal or a mouth-watering lunch idea. < Back Red Pesto Pasta Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 6 Level: Beginner About the Recipe An irresistibly tasty, creamy and garlicky red pesto pasta; ready to eat in just 15 minutes. Perfect as an easy mid-week meal or a mouth-watering lunch idea. Ingredients 2 tbsp Vegetable Oil 500 g Rigatoni Pasta 300 ml Single Cream 3 tbsp Red Pesto 2 tbsp Garlic Paste ½ Onion Chopped ½ tsp Salt 1 tsp Black Pepper Handful Basil Leaves Optional Preparation Boil the rigatoni pasta in a large pan on a medium to high heat for 4 to 5 minutes or according to packet instructions. Whilst the pasta is boiling, heat a frying pan over a medium heat and place 2 tablespoons of oil. Fry the onions for 1 to 2 minutes or until softened. Add 2 tablespoons of garlic to the pan and stir for 30 seconds. Add 3 tablespoons of red pesto into the frying pan and stir for 30 seconds. If you notice the mixture is starting to spit, lower the temperature. Add single cream to the mixture and stir until the color starts to redden before adding salt and pepper and mix until evenly distributed. Leave the pesto sauce to simmer on a low heat whilst you drain the pasta. Add the pasta into the frying pan with the pesto sauce and mix until the sauce has coated the pasta. Previous Next

This can be used as a fruit dip or delicious pudding < Back Cheesecake Fruit Dip Prep Time: 10 minutes Cook Time: 0 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 small box sugar-free Jell-O cheesecake pudding mix 2 cups heavy whipping cream Preparation Blend in a mixer on high until light and fluffy. Serve cold as a dip for fruit, or as individual puddings Previous Next

< Back “Any Old Bottle of Fruit” Cake This isn't the 10 lbs dried fruit cake you hear about! You will LOVE this real fruit cake and I recommend adding some chocolate or nuts! Previous Next

Delicious, delightful, easy to make, and a real crowd pleaser! < Back Fruity Fluff Church Salad Prep Time: 5 minutes Cook Time: 0 minutes Serves: 10 Level: Beginner About the Recipe Ingredients 1 can cherry pie filling 1 cup crushed pineapple, drained 1 cup coconut (optional) 1 cup nuts (walnuts or pecans) 1 cup mini marshmallows 1 can sweetened condensed milk 1 9oz. tub of Cool Whip 1 cup mandarin oranges, drained (optional) Preparation Mix all ingredients together. Refrigerate and serve cold. Previous Next

Bring that classic summertime drink up a few notches with a big probiotic boost from this simple fermented lemonade! Refreshing *and* nourishing all in one! < Back Fermented Lemonade Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 8 Level: Beginner About the Recipe Bring that classic summertime drink up a few notches with a big probiotic boost from this simple fermented lemonade! Refreshing *and* nourishing all in one! Ingredients 2 lbs lemons I get 2 lb bags of organic lemons at our grocer - usually around 9 of them total 3/4-1 cup organic pure cane sugar Note - honey, maple syrup etc will not work as effectively - the probiotic bugs in the whey feed on the sugar the best 1 cup whey Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum! Water to fill a gallon glass jar Preparation Put your lemon juice, sugar, and whey into a gallon glass jar, and fill the rest of the way with water leaving a few inches at the top. Put your lid on the jar, shake it up carefully, and leave it in a warm spot in your house for 3 days. If it is extra warm/humid you may only need about 2 days. The longer you leave the lemonade the more sugar the bugs will eat up - you can taste it every day if you want to test for sweetness. Transfer your fermented lemonade to the fridge - I like to transfer mine into swing top bottles (fills about 6 of my swing top bottles) to keep it fresher - and because I like to give them a second ferment to make it bubbly! You can do this by leaving your fermented lemonade in the swing top bottles for about 3 extra days. Just add another tablespoon of sugar to each bottle to feed the bugs. The second ferment may take longer if the temperature in your house isn't very warm. Just test it after a few days to see if it is where you like it to be. It will get fizzier with time. Previous Next

Baked chicken wings fit in the party category in my mind and I love to bake them alongside some vegetable dip, BBQ Meatballs, and a Classic Cheeseball! < Back Crispy Baked Chicken Wings Prep Time: 10 Minutes Cook Time: 25 Minutes Serves: 8 Level: Beginner About the Recipe Baked chicken wings fit in the party category in my mind and I love to bake them alongside some vegetable dip, BBQ Meatballs, and a Classic Cheeseball! Ingredients 4 pounds chicken wings , halved at joints, wingtips discarded 2 Tablespoons baking powder *aluminum free 3/4 teaspoon salt 1/2 teaspoon cracked black pepper 1 teaspoon paprika 1 teaspoon garlic powder Buffalo sauce: 1/3 cup Frank's Wings Hot Sauce 1 1/2 cups light brown sugar 1 Tablespoon water Honey BBQ Sauce 1 cup barbecue sauce (I like Sweet Baby Rays Original) 1/4 cup honey 2 Tablespoons ketchup Sriracha hot sauce (optional), to taste Preparation It’s football season and what appetizer is better with game-day then crispy baked chicken wings?! Seriously, these little guys are the bomb.com ! They’re baked to crispy perfection, and then tossed in the most delicious sweet and spicy buffalo sauce. They’re totally addicting and perfect for game day! Make them ASAP, and then thank me later! 🙂Don’t worry if you're not into spicy foods. I have some sauces for you as well below! What I LOVE about these Baked Wings: Healthier- without the deep frying, you get wings that are lower in fat and total calories! Crispy- I’ve got tips to help you ensure you still get that nice crispy chicken wing texture. 5 minute prep! How to make Baked Chicken Wings: Dry the wings well with paper towels. This is essential to getting a crispy coating. Toss with dry spice rub. Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat. Bake. Arrange wings, skin side up and bake, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour. Toss in sauce. Remove from the oven allow it to rest for 5 minutes before tossing in desired sauce. I made a quick buffalo sauce with Frank's hot sauce, sugar and water. For Crispy Wings, DO THIS: Dry them well! After removing your wings from the packaging, be sure to dry them REALLY well. Use paper towels to blot away any moisture, pressing firmly on the wings. The less moisture left in the skin, the more crispy your wings will be! Use Baking Powder. Baking powder will help ensure that your wings brown nicely and it also helps create that desired crispy coating. Baking Temperature Matters! We all want our oven baked chicken wings to taste like they were fried, right? Or at least have that delicious crispy texture. Aside from the tricks listed above, it’s also important to get the correct oven temperature! The ideal oven temperature for crispy baked wings is 425°F. Sauce for Chicken Wings: This is the fun part…We love to have several different sauces available to try, including: Buffalo sauce (recipe below) Honey BBQ sauce (recipe below) Ranch BBQ sauce or any other favorite sauce! Serve wings with: Fresh veggies and dip Any game-day appetizer Instructions Adjust your oven rack to the upper-middle position. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray. Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them REALLY well! Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat. Arrange wings, skin side up, in a single layer on a prepared wire rack. Bake on the upper middle oven rack, turning every 20 minutes until the wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour. Remove from the oven and let it stand for 5 minutes. Transfer wings to bowl and toss with sauce. For Buffalo sauce: In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved. Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate). For Honey BBQ sauce: Heat the sauce ingredients in a small saucepan over medium heat for 5 minutes, stirring occasionally. Pour the warm honey BBQ sauce on top and gently toss to coat. Previous Next