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The Best Homemade Ranch And Mayo EVER!!! < Back Homemade Mayo & Ranch Prep Time: 10 Minutes Cook Time: N/A Serves: 6 Level: Beginner About the Recipe The Best Homemade Ranch And Mayo EVER!!! Ingredients MAYO INGREDIENTS: 1 whole egg 1/2 lemon, juiced 1 tsp Dijon mustard 1/2 tsp salt 1 cup avocado oil RANCH INGREDIENTS: 1 cup buttermilk 1 cup sour cream 1 whole lemon, juiced 1 tbsp fresh parsley or 2 tsp dried 1 tbsp fresh chives or 2 tsp dried 1 tsp salt 1 tsp black pepper 1.5 tsp dried dill 1.5 tsp garlic powder 1.5 tsp onion powder Preparation 1. For mayo, add all ingredients except oil to a large mason jar. Then pour oil in and blend until thick and creamy—takes about 10-15 seconds 2. Add buttermilk and sour cream on top of mayo, then add in remaining ingredients. Mix, shake, blend together. 3. Serve and enjoy! Previous Next

Best Chocolate Chip Cookies Ever! They are crispy on the outside, soft on the inside, but not too chewy. A delightful twist on the classic! < Back Homemade Chocolate Chip Cookies Prep Time: 10 Minutes Cook Time: 8-10 Minutes Serves: 12 Level: Beginner Ingredients 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup light brown sugar, packed 2 large eggs 1 tsp vanilla extract 3 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 2 cups semisweet chocolate chips Preparation Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, baking soda, and salt; gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely Previous Next

A delicious taste of years gone by < Back 1922 Girls Scout Cookie Prep Time: 5-7 minutes Cook Time: 8-10 minutes Serves: 6 -7 dozen cookies Level: Beginner Ingredients 1 cup softened butter 1 cup white sugar 2 eggs 2 tablespoons milk 1 teaspoon vanilla 2 cups flour 1 teaspoonsalt 2 teaspoons baking powder Course or table sugar to sprinkle on cookies before baking (optional) Preparation Cream butter, add sugar and cream together. Add beaten eggs, milk, vanilla, flour, salt, and baking powder. Mix together well, cover, and refrigerate for at lease one hour. Roll dough about 1/4 inch thick and cut into preferred shapes (round being the most common) Sprinkle with sugar (optional). Bake in a 375° oven for 8-10 minutes, or until the edges begin to brown. Previous Next

What is not to love about a good egg salad sandwich? All the flavor in a simple sandwich. < Back Egg Salad Sandwich Prep Time: 5 minutes Cook Time: Serves: 4 Level: Beginner About the Recipe Ingredients 8 slices bread 8 medium boiled eggs OR 8 pickled eggs ¾ cup mayonnaise (or to moistness desired) 3 tablespoons mustard, your favorite (or to taste) ¼ teaspoon salt (to taste) 1/8 teaspoon pepper (to taste) Preparation Dice boiled or pickled eggs into small pieces. Mix in mayonnaise, mustard, salt, and pepper to taste. Spread equal amounts on to four buttered pieces of bread, cover each with remaining slices. Cut diagonally and serve. Regular boiled egg sandwiches are good, but if you want to take it up a notch, try the pickled egg sandwich. It will tickle your tongue! Previous Next

Lemon Crème Brulee is the perfect summertime dessert. But the lemon custard can be tricky to master. This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Prepared Home! < Back Lemon Creme Brûlée Prep Time: 10 minutes Cook Time: 32-42 minutes Serves: 6 Level: Beginner Ingredients Zest of 1 Large Lemon 100 grams (½ Cup) + 2 Tablespoons Granulated/ Caster Sugar 20oz (2.5 Cups) Heavy Whipping Cream 6 Large Egg Yolks, at room temperature ½ Teaspoon Vanilla Bean Paste ¼ Teaspoon Pure Lemon Extract 7 ½ Tablespoons Granulated Sugar (1 ½ Tablespoons per creme brulee) Kitchen Torch Preparation This recipe is quite simple, only a few things are needed: Large Lemon. We are just going to use the zest from the lemon. The lemon juice can be too acidic and curdle the cream, like buttermilk. Granulated Sugar. The sugar is used to sweeten the cream as well as Heavy Whipping Cream. Make sure you use heavy whipping cream, this has a higher fat content than regular whipping cream. Large Egg Yolks. Make sure when you separate the egg whites from the yolk there is no white left with the yolks. Vanilla Bean Paste . You can use a whole vanilla bean or vanilla extract. Pure Lemon Extract. Although the lemon zest gives an intense lemon flavor the little bit of lemon oil helps really ensure the strong lemon flavor. Kitchen Torch . Although not an ingredient, this tool is key to burning the sugar on top. You can use an oven's broiling feature but you have to be very careful with timing not to burn too much. Instructions Preheat the oven to 325F and get a large roasting pan and 6 ramekins out and ready to use. In a large saucepan add two tablespoons of sugar and the lemon zest then using your clean hands rub the lemon zest into the sugar for two minutes, this helps release all of the lemon oils from the zest. Add the heavy cream and cook over medium heat until just before the boiling point. Turn off the heat and place the lid on to steam for ten minutes. In the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld mixer whisk egg yolks and sugar. Beat on high until they start to turn a paler yellow color. Then, slowly add the hot cream mixture in small increments continually stirring. Doing this slowly tempers the eggs, preventing them from scrambling. Then stir in the vanilla bean paste and lemon extract. Place a fine-mesh sieve over a large bowl preferably one with a pouring spout and strain the custard mixture. This will remove the lemon zest and any egg that was scrambled. Pour the lemon cream evenly into the ramekins. Place ramekins in a large roasting pan and then fill the baking pan with hot water until about halfway up the ramekins. I find it easiest to use boiling water from the kettle. Bake for 32-42 minutes, you want the center of the creme brulee to be set but have a little bit of jiggle, if you want to use an instant-read thermometer the internal temperature should be 170F/77C. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Place in the refrigerator covered in a container or with plastic wrap for at least 4 hours or overnight before serving. If you want to make a lemon twist, slice a whole piece of lemon then remove the insides and extra white pith from the peel then just use your fingers to twist the lemon up, the lemon peel should naturally hold its shape Right before serving sprinkle 2 teaspoons of the sugar on top of each creme brûlée and using a kitchen torch burn the sugar. Add fresh berries and lemon twist if you want. Previous Next

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes! < Back Garlic Parmesan Orzo Pasta Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 4 Level: Beginner About the Recipe This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes! Ingredients 2½ cups low sodium chicken broth 1½ cups dry orzo pasta (about 278 grams) 2 cloves garlic (finely minced) ½ teaspoon salt ¼ teaspoon black pepper ⅓ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner) ¼ cup shredded Parmesan cheese 2 tablespoons fresh parsley Preparation Anything that has garlic and parmesan in it is bound to be good, right? Slow Cooker Garlic Parmesan Chicken Stew, Garlic Parmesan Scalloped Potatoes, Pesto Parmesan Instant Pot Chicken Breast and Potatoes…Yeah. It’s a pretty killer combo. Add pasta to the mix, especially orzo pasta, and you’ve pretty much reached the epitome of good food. This Garlic Parmesan Orzo Pasta recipe is a recipe you don’t want to miss! It’s a decadent side dish or vegetarian entree that’s fancy enough to be served for a dinner party but also quick and easy enough that you can whip it up for a simple weeknight dinner. Just one pot, a few simple ingredients, 20 minutes, and it’s ready to go! What is orzo pasta? Orzo is a small, oval-shaped pasta that resembles grains of rice. It can be cooked either like pasta (boiled and then drained) or it can be cooked in the same way rice would be cooked (simmered in liquid until it’s fully absorbed.) This garlic parmesan orzo pasta recipe utilizes the second cooking method. The orzo is simmered in broth until the liquid is absorbed, then cream and cheese are incorporated to create a light cream sauce. This method results in a creamy consistency very similar to risotto as the starch from the pasta mixes with the liquid to create a thicker, creamier base for the sauce. Key Ingredients Chicken Broth: I usually use low sodium chicken broth. If you use regular chicken broth, you may want to adjust the amount of salt you add so it’s not too salty. Dry Orzo Pasta: you can find orzo pasta at most grocery stores! Garlic: use fresh garlic for the best flavor. Garlic powder just isn’t the same! Salt and Black Pepper: thanks to the broth, garlic, and cheese, you don’t need much when it comes to seasonings. A simple duo of salt and black pepper is all you need! Cream: any kind will work! Use heavy cream for a richer flavor. Light cream will be a bit thinner but will still be delicious. Parmesan Cheese: freshly grated parmesan is the way to go. Pre-shredded cheeses contain an anti-caking agent which can cause a grainy texture. Parsley: I love to use a sprinkle of fresh parsley to add freshness and add a pop of color. How to make Garlic Parmesan Orzo Pasta This orzo pasta recipe is a quick and easy recipe that’s made in just one pot for super easy cleanup! Cook the pasta: In a skillet, combine broth, pasta, garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer until the liquid is absorbed. Make sure to stir often! Finish and serve: Mix in cream, parmesan, and parsley then serve and enjoy! FAQs Is orzo pasta or rice? While orzo is often mistaken for rice because of its small rice-like shape, it is in fact a pasta! Can you use another pasta? Yes! You can use any smaller pasta shape in this recipe and it should yield similar results. You can also substitute the orzo out for Arborio rice to get a similar consistency. Keep in mind the cook time will change, so make sure you cook until all of the liquid is absorbed, adding more liquid if necessary to cook the pasta. How long will cooked orzo keep? Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed. Can orzo be frozen? Yes! You can freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten. Variations on this recipe: Add veggies. You can mix in any cooked veggies you like to give this pasta dinner a boost of nutrition. Try it with peas, tomatoes, asparagus, broccoli, bell peppers, mushrooms, spinach, you name it. Make it meaty. Fill out the meal by mixing in cooked chicken, sausage, or bacon. Spice it up. If you like your pasta with a kick of heat, try adding in red pepper flakes or cayenne pepper. Brighten it up. Add another layer of flavor with a splash of lemon juice. Serving suggestions This garlic parmesan orzo pasta makes a delicious vegetarian entree with a side of roasted vegetables or garlic bread. It also makes the perfect side dish next to your favorite protein. Serve it with Slow Cooker Chicken Breast, baked tuscan chicken, or Instant Pot Whole Chicken! Instructions Combine broth, pasta, garlic, salt and pepper in a medium skillet. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth). Stir in cream, Parmesan and parsley. Serve. Notes Storage: Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed. You can also freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten. Previous Next

Learn how to make homemade butter the old fashioned way using fresh cream and your KitchenAid stand mixer. No butter churn required! < Back How to make homemade butter Prep Time: 1 hour 15 minutes Cook Time: N/A Serves: 1 pound butter Level: Beginner About the Recipe Learn how to make homemade butter the old fashioned way using fresh cream and your KitchenAid stand mixer. No butter churn required! Ingredients 1 32 oz container (1 quart) of heavy whipping cream or heavy cream ice cold water 1/2 teaspoon salt, optional Preparation 1. To start, set the cream out on the counter for about an hour to let it come to room temperature. This will help the mixing process go more quickly. If the cream is cold it will take longer to separate. 2. Pour 2 - pints of heavy cream (32 ounces) or whipping cream into your mixer bowl. Turn the mixer on and start on low speed gradually increasing to medium - medium high speed. 3. First the cream will turn into soft whipped cream, then whipping cream with stiff peaks. Keep mixing until the cream separates. 4. You will start to see the mixture stick to the whisk attachment. At this point cover the mixer with a dish towel to prevent splattering (this is a must). 5. This usually takes about 5 to 10 minutes and you will hear (a sloshing) and see the butter fat separate from the liquid (buttermilk). 6. Once the butter has solidified, pour off the buttermilk and save it for baking or use in homemade biscuits, pancakes or waffles. 7. Now you want to rinse the butter to remove all the buttermilk. If not, the butter will turn rancid. 8. Rinse the butter by pouring ice cold water over the butter and pressing the remaining buttermilk out using a small spatula or knead with your hands. 9. Pour off the water and repeat the process until the water runs clear. 10. Once the water runs clear, keep pressing the butter to remove as much of the buttermilk as possible. 11. At this point add a bit of salt (optional) and work it through the butter using your spatula. 12. Pat the butter dry with a paper towel and place butter in a covered bowl or shape into sticks and wrap in parchment paper (label and date). NOTES : Homemade butter stores in the refrigerator for up to 10 days or freeze for up to 12 months. Salted butter will freeze for up to 6 months and unsalted butter will last 12 months. Butter left out on the counter will last 3-5 days at room temperature. Previous Next

This recipe is my favorite taco seasoning mix from my favorite recipe book, “Make-A-Mix, 306 recipes to save time and money. Make with 67 easy do-it-yourself mixes.” I know, long title, but WONDERFUL mixes! < Back Taco Seasoning Mix Prep Time: 5 minutes Cook Time: Mixing-3 minutes/Cooking 5-minutes Serves: 1 lb. hamburger Level: Beginner About the Recipe Ingredients 2 teaspoons dehydrated onions 1 teaspoon salt 1 teaspoon chili powder ½ teaspoon cornstarch ¼-1/2 teaspoon cayenne pepper (to taste) ½ teaspoon granulated garlic ¼ teaspoon dried oregano leaves ½ teaspoon cumin 1 lbs. hamburger Preparation Brown the ground beef in a pan over medium heat. Drain excess grease. While the hamburger is cooking, combine all ingredients and add about ½ to 1 cup of water to mix help reconstitute dehydrated onions. Add water and mix to cooked and drained hamburger. Continue cooking until water has evaporated. Serve hot on tortillas, nachos, or other Mexican dishes. This mix will store for 6+ months in an airtight container. Previous Next

A lot of people like to bottle the end product (V-8 juice, spaghetti sauce, tomato soup, etc.). I like to bottle stewed tomatoes and then when I pull a bottle out, I can decide at the last minute what to make. So many options! And it is faster and easier to just throw the tomatoes in the bottle and be done. < Back Bottled Stewed Tomatoes Prep Time: 30 minutes Cook Time: 45+ minutes Serves: 21 quarts Level: Beginner About the Recipe Ingredients 1 bushel *fresh picked tomatoes** Lemon juice OR citric acid Canning salt Preparation Prepare a large pot of boiling water and a sink or large pot of cold water (preferably with ice floating). Dip the ripe tomatoes in the hot water for about 30 seconds, or until the skin splits. Immediately remove the tomatoes and submerge in the cold water to stop the cooking and help release the skin. Remove the core and the skin, cut in half and place directly into the clean quart bottle. Keep adding the tomatoes until the bottle is completely filled. You can squash them into the bottle to make sure it is completely full with a ½ inch air space at the top. Run a wooden spoon or chopstick around the tomatoes to release any air pockets. Add 2 tablespoons of lemon juice (or ½ teaspoon citric acid) to each quart. Add 1 teaspoon canning salt. (You can use regular salt, but there will be a white residue. It doesn’t change the taste or result.) Wipe jar tops clean with a clean rag (some people use vinegar to wipe, I don’t) and put sealing lid*** on jar. Make sure that the bottle doesn’t have any chips on the top or it won’t seal. Screw ring on evenly and firmly, but don’t overtighten. Place sealed jars in a water bath pot with a rack in hot (but not boiling) water. Lower the rack and cover the bottles with about 1-2 inches of water above the jars. Put lid on the pot and bring water to a boil. After it comes to a boil, process quarts for 45 minutes**** (depending on your altitude, see note below). Keep on a gentle, but steady boil. After the bottles have finished processing, remove from the pot and place on a cloth surface about an inch from each other, and let cool. Do not disturb the bottles until they are completely cooled. After jars are cooled, wash them off in warm water and carefully remove the lid bands. Test the seals. Store the bottled stewed tomatoes in your pantry. They will look lovely. If one of the bottles doesn’t seal, remove the lid, clean the top, and replace it with a new lid, and reprocess. Or just make tomato soup or spaghetti sauce. My grandpa liked eating stewed tomatoes with toast. *Depending on the size and type of tomato, one bushel of tomatoes is about 53+/- pounds and you will be able to get anywhere between 15-21 quarts. **My tomato preference to bottle is Early Girl or Better Boy because they can both be used for a variety of fresh recipes also, they are meaty and not too watery, and they are both easy to grow. They are also easy to handle when bottling. You choose your favorite tomato. I have yet to taste a bad bottled tomato. ***To prepare the sealing lid, pre-simmer in hot water so that the seal is warm when you put it on the quart jar. It will help create a better seal. ****The water bath processing time noted above is for altitudes under 1,000 feet above sea level. You will need to increase your processing time according to your elevation. I’m at 5,400 feet and so I process mine for 55 minutes. To find your elevation, go to https://nchfp.uga.edu/how/general/find_altitude.html Previous Next

Homemade hummus is worth the effort! So yummy, so healthy, and best of all, so DELICIOUS! < Back Homemade Hummus Prep Time: 10 minutes Cook Time: Serves: 8 Level: Beginner About the Recipe Ingredients 1 – 15oz. can garbanzo beans (a.k.a. chick peas), save the liquid ¼ cup lemon juice ¼ cup tahini 1 clove OR 1 head freshly roasted garlic (to taste) 2 tablespoons olive oil ½ - 1 teaspoon cumin (to taste) ½ teaspoon paprika ½ teaspoon salt 2 – 3 tablespoons reserved garbanzo bean liquid Preparation Drain the garbanzo beans. Keep the liquid and set aside. Add all the ingredients, except the reserved liquid, in a blender or food processor and blend until smooth. Add enough of the reserved bean juice to make it the consistency that you like. Drizzle a little olive oil over the top before serving. Serve with fresh cut up vegetables or your favorite cracker or flat bread. Seriously, if you want something quick, something tasty, and something that will stick to your ribs, this homemade hummus is the way to go! *Note: We like food savory and flavorful, so we used the full head of garlic and 1 teaspoon of cumin. So good! Previous Next

Ever had real, fresh ginger tea? It’s soothing and invigorating at the same time. Ginger tea has been consumed for centuries, and yet it has only recently crossed my radar. I love it! I’ve been drinking ginger tea because I enjoy fresh ginger flavor, but it has a lot more going for it than flavor alone. Ginger tea is a lovely, lightly spicy drink for warming up on cold days. It’s a light, alcohol-free alternative to a night cap. It soothes upset stomachs and eases indigestion if you over-indulge this holiday season (don’t we all?). All in all, fresh ginger tea recipe is an excellent drink to keep in your repertoire this winter. Ready to make some? < Back Fresh Ginger Tea Prep Time: Cook Time: Serves: Varies Level: Beginner About the Recipe Ingredients Uses for Ginger Tea Ginger tea is a warming drink for cool weather. It’s a nice morning or afternoon pick-me-up, yet also a relaxing evening sipper. If you’re in the mood for a seasonal drink that isn’t heavy like hot chocolate can be, try ginger tea! Ginger tea is a non-alcoholic, non-caffeinated, and virtually calorie-free drink (unless you add a sweetener). So, it’s a great option if you’re cutting back on any of the above. Ginger tea aids digestion, helps soothe upset stomachs, and can reduce nausea. It might offer some relief to women with morning sickness as well. According to registered dietitian Lily Nichols (affiliate link), “Ginger is the most well-studied herb used during pregnancy, and has been proven effective in the treatment of nausea and vomiting. Ginger has been used for centuries to reduce nausea and is the only herb that is almost universally considered safe by conventional standards… ginger ale or ginger sodas usually don’t have enough actual ginger to be effective.” Please remember that I am not a doctor. Consult a doctor if you have concerns about ginger tea. Preparation How to Make Ginger Tea I tried several ginger tea methods, and the easiest way is truly the best way. Here’s how to do it: Thinly slice your fresh ginger. You don’t need to peel it first, but do rinse it and scrub off any visible dirt. Plan on about using about a one-inch piece of ginger per cup of tea. In a saucepan, combine the ginger with fresh water (use one cup of water per serving). Bring the mixture to a boil over high heat. Reduce the heat as necessary to maintain a gentle simmer. Simmer for five minutes (or up to 10 minutes, if you want extra-strong tea). I usually think it’s pungent enough at five minutes. Pour the tea through a fine sieve to catch all of the ginger. If desired, serve your tea with a thin round of lemon or orange for some complementary acidity. You might also appreciate a light drizzle of honey or maple syrup, which will temper the fiery ginger flavor. Ginger Tea Variations Want to change up your plain ginger tea? Here are a few easy variations. Ginger-Cinnamon Tea For more warming spice, simply add a cinnamon stick to your tea before bringing to a simmer. Ginger-Turmeric Tea Turmeric offers additional anti-inflammatory benefits, plus a fun orangey hue and extra-spicy, intriguing flavor. Treat fresh turmeric the same way that you treat fresh ginger—cut it into thin slices, and add it to your ginger and water mixture. Ginger-Mint Tea Fresh mint lends a cooling component, which helps balance the warmth of fresh ginger. Add a few sprigs of fresh mint to your mixture before bringing it to a simmer. Previous Next

Sometimes it is just too cold outside to make S'mores over the fire. So, make them inside instead! Your family will love them - and you will too because they are so easy to make - with no mess. < Back Indoor S'mores Prep Time: 5 minutes Cook Time: 5 minutes Serves: 8 Level: Beginner Ingredients 2 packages graham crackers 32 white mini-marshmallows 8 squares of milk chocolate Preparation Break the graham crackers in half. Lay the eight squares on a cookie sheet. Put one square of chocolate on each cookie. On top of the chocolate, place four mini-marshmallow. Put in oven on low broil. Watch closely and pull out when marshmallows start to brown on top. Pull out of the oven and immediately put the other half of the graham cracker on top, smooshing down slightly. That's it! These little squares of joy are so tasty with a mug of hot chocolate. Previous Next