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My grandbabies ask for these pancakes every time we have a sleepover. I have to make sure that I have whipped cream, blueberries, and strawberries to top these heavenly pancakes. < Back Family Favorite Pancakes Prep Time: 5 minutes Cook Time: 10 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 ¼ cup all-purpose white flour 1 tablespoon baking powder 1 tablespoon sugar ½ teaspoon salt 1 slightly beaten egg 1 cup milk 2 tablespoons oil Preparation Mix dry ingredients together and then add milk, egg, and oil. Mix batter until all ingredients just until moistened. If you find that the batter is too thick, add a touch more milk. Pour on to hot griddle, turning when bubbles start to rise. It is finished cooking when golden brown on both sides. Serve with butter and homemade syrup, or jam, or sprinkled with powdered sugar. Fresh fruit on top is always good with a bit of whipped cream. My dad’s favorite way to eat his pancakes is with an easy-over egg on top, slathered with syrup. It is all good eating! Previous Next

This recipe can be used for fancy events, or everyday use. It is very versatile and very tasty. < Back Chicken Salad Sandwich Prep Time: 15 minutes Cook Time: Serves: 4 Level: Beginner About the Recipe Ingredients 4 croissants or 8 slices of bread 1 can chicken, 12.5 oz or ½ pint bottled chicken ½ cup mayonnaise (or to desired moisture) ¼ teaspoon celery salt or lemon pepper ¼ cup celery, finely chopped ¼ teaspoon black pepper ¼ cup slivered almonds (or any nut) - optional ¼ cup raisins (or fresh grapes, cut in half) Butter to butter bread (optional) Preparation Drain the canned chicken (reserve the juices to flavor soups or make gravy). Mix the chicken and other ingredients together. Distribute mixture evenly between four sandwiches. Cut diagonally and serve. You can also add lettuce and cut up green onions on the sandwich as a garnish. Previous Next

Making your own beef tallow is a great way to use extra fat trimmings from a brisket or other parts of the cow. The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing. This recipe includes affiliate links, if you purchase something I receive a commission at no extra cost to you. < Back Beef Tallow Rendering Prep Time: 10 Minutes Cook Time: 4 hours Serves: 30 Level: Beginner About the Recipe Making your own beef tallow is a great way to use extra fat trimmings from a brisket or other parts of the cow. The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing. This recipe includes affiliate links, if you purchase something I receive a commission at no extra cost to you. Ingredients 3-4 pounds white beef fat or suet Preparation What is Beef Tallow? “Tallow” is a fancy name for rendered fat. Specifically, beef tallow is beef fat that has been cooked down with impurities removed. Tallow is a liquid when heated and a solid when cool, making it a great substitution for oil and butter in recipes. Tallow used to be used much more often until vegetable shortening and other oils became mainstream, but there is no reason why it can’t be used when cooking at home. It’s also a great way to use up all those trimmings leftover from Trimming a Brisket to get the most bang for your buck when purchasing a whole-packer brisket. Beef tallow is extremely versatile. In the past, it was often used in making candles, soaps, skin products, and much more. For those of us into BBQ, beef tallow is a great item to have on hand for cooking as it’s packed full of flavor that brings a different element to sautéed veggies and cooked potatoes. Tools for Making Beef Tallow Making beef tallow is not difficult, but there are a few items and tools you’ll need to have on hand to help you achieve that gorgeous, smooth beef tallow as a final product. I’ve linked a few of the things you’ll need to assemble prior to rendering the tallow. 16-quart stock pot. The fat cooks down in a stock pot, and I recommend you use a bigger pot that you think you’ll need. You don’t want any fat splashing on your countertops or stove top, believe me. Fine mesh strainer. Make sure you have a pretty fine strainer on hand to strain all the large pieces of meat and other impurities that don’t cook down with the fat. Funnel. A funnel is a must-have when doing the final straining into your storage jar(s). Any funnel will do here. I linked a funnel/strainer combo so you can snag both and have fewer items to purchase for making this tallow. 100% cotton cheesecloth. Cheesecloth is the best item to use to do the final straining, but if you don’t have any on hand, you can also use a coffee filter or paper towel. Wide-mouth mason jars. A wide-mouth mason jar makes the perfect jar for storing your tallow. The wide mouth makes it easier to get the tallow in and out, and it’ll store nicely in the fridge. How to Render Beef Tallow Once you have all your tools gathered, you’re ready to render some beef tallow! Do not be intimidated by this process! Once you’ve tried it, you’ll find it’s pretty straightforward. 1. ADD THE BEEF FAT TO A STOCK POT. Gather the beef fat in a large stock pot, and heat to a low simmer. Low and slow temperatures while you render or the fat will result in a browned tallow with a funkier flavor, and it won’t be as white when it cools. 2. SLOWLY SIMMER TO RENDER THE BEEF FAT. During the cooking time, you will notice the fat slowly starts to render and cook. There will be a light simmer and small bubbles forming during the cooking process, but you don’t ever want a rolling boil. If your rendered fat starts bubbling too much, reduce the heat and stir well. 3. STRAIN. Straining is important. Impurities won’t taste great and can cause the tallow to spoil faster, so make sure to strain twice. The first strain is in a fine strainer to remove any large pieces, and the second uses cheesecloth, a coffee filter, or a paper towel to get all the final small pieces removed. 4. USE OR STORE. You can use this immediately. It will remain a liquid until cooled where it will turn solid and white. Once you have your beef tallow cooked down and strained, store it in a lidded glass jar or container in the fridge for up to 3 months. INSTRUCTIONS Heat the beef fat in a large pot. Place all of your beef fat in a large 4-5 quart pot. Turn the burner on medium-low heat. Render the beef fat. Allow the fat to simmer at this low and slow temperature for 4 hours, stirring about every 30 minutes with a wooden spatula. If needed, scrape the spatula along the bottom of the pan to release any stuck on bits of fat or beef to prevent them from burning. Do not let your fat boil. Reduce heat and stir to maintain a very light simmer. Finish rendering the fat. Your tallow will be finished rendering when the fat covers most of the remaining pieces in the pan. Those pieces will be lightly browned and look crisp all over. You won't be able to see any more white or solid pieces of fat. Strain the rendered fat. Turn off the heat and allow the tallow to cool slightly. Prepare a large bowl fitted with a strainer. Carefully pour the tallow from the pan through the strainer into the large bowl. The strainer will catch the larger pieces of crispy rendered beef. Strain again into a glass jar. Fit your glass jar with a funnel and insert either a piece of cheesecloth, a coffee filter, or a paper towel. Slowly and carefully pour the tallow from the large bowl into the funnel. This step will reduce any remaining impurities in the tallow. Use immediately or store. Your tallow is ready to use immediately, or cover with a tight fitting lid. It should be stored safely in your fridge for 3 months. Used to cook skillet potatoes, sear steaks, or roast vegetables in place of other cooking fats. Previous Next

Homemade ranch dressing tastes so good! < Back Healthy Ranch Dressing Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ¼ cup dried parsley leaf 1 tablespoon dill 1 tablespoon granulated garlic 1 tablespoon onion powder ½ teaspoon basil (optional) ½ teaspoon ground black pepper Preparation Mix all ingredients together. Store in an airtight container. To make ranch dressing: Mix 1 tablespoon of ranch dressing mix with 1/3 cup mayonnaise or Greek yogurt and a ¼ cup milk (or ¼ cup coconut milk). Previous Next

Decadently delicious, and oh so easy to make! < Back Lamb’s Rice Pudding Prep Time: 20 minutes Cook Time: 3 hours Serves: 8 Level: Beginner Ingredients 1 cup long grain rice (I use sticky rice because that is what I have stored and I like it better) 1 cup sugar 8 cups milk 4 eggs 2 (more) cups milk ¼ cup (more) sugar 2 teaspoon vanilla Ground cinnamon Preparation In a large pan, combine rice with 1 cup sugar and 8 cups milk. Stir to blend. Cook over medium heat, stirring constantly, until rice is tender. In a mixing bowl, combine eggs, 2 cups milk, ¼ cup sugar and vanilla. Beat well with mixer. When the rice is tender, add egg mixture just until it starts to come to a boil. Remove from heat; cool, then chill. Alternate cooking method: Now, to make it the easy way, do like I do and cook it in the crock-pot. Put all of the ingredients in the crock pot. Turn it on high and cook for about an hour, then on low for about 2 to 2 ½ hours. Stir it every once in a while, so it won’t burn on the bottom. It is so yummy, and it just amazes me how far 1-cup of rice will go. Previous Next

We Have Different Upside-Down Cakes For All Your Tasty Needs! < Back Upside Down Cakes Prep Time: Varies Cook Time: Varies Serves: Varies between each recipe Level: Beginner Ingredients Varies Ingredients Clink the Link Below! Which Upside Down Cake Do You Desire? Preparation Sticky Orange Upside Down Cake Blueberry Upside Down Cake Pineapple Upside Down Cake Apple Upside Down Cake Blackberry Upside Down Cake Pear Upside Down Graham Cake Upside Down Rhubarb Cake Strawberry Upside Down Cake Upside Down Coffee Cake Previous Next

This is a traditional spiced holiday drink with an added twist. Enjoy this wonderful wassail for a cold winter day or to serve at Christmas parties. < Back Cranberry Wassail Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 12 Level: Beginner About the Recipe This is a traditional spiced holiday drink with an added twist. Enjoy this wonderful wassail for a cold winter day or to serve at Christmas parties. Ingredients ½ gallon apple cider ½ gallon cranberry juice 1 cup lemon juice 1 ¼ cups pineapple juice 1 large orange, thinly sliced 24 whole cloves ¼ cup clover honey ½ cup white sugar 4 cinnamon sticks 1 teaspoon ground nutmeg 1 teaspoon ground allspice ½ teaspoon ground ginger Garnish: 12 fresh mint leaves 12 orange slices for garnish Preparation Step 1 In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally. Step 2 Serve warm and garnish each cup with mint and an orange slice. Cook's Note For a bolder taste, refrigerate the wassail for a couple of days and reheat on the stove. Previous Next

This Chai blend has a bit more of a bite. < Back #1: Chai Spice Blend Prep Time: 15 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 2-4 cardamon pods (seeds only) 6-7 cloves 1 stick cinnamon, broken into tiny pieces 8-10 black peppercorns, smashed 1 tablespoon dried ginger powder Preparation In a small cast iron skillet, add the cardamom seeds, cloves, smashed peppercorn kernels, and cinnamon pieces. Toast them over a gentle heat until the spices begin emitting their characteristic aromas. Transfer the spices into a stone mortar and allow them to cool down slightly. Add the ginger powder and pound until the spices have ground into a fine powder. Sieve the masala using a fine sieve/strainer. Transfer the bigger pieces of spices back to the mortar and repeat the process of pounding and straining until you are left with very little spice grit. Store in an airtight container. Previous Next

An absolutely delicious orange preserve recipe! Bright, colorful, sweet and syrupy, this the perfect way to preserve the essence of this delicious fruit all year round! < Back Sunny Southern Preserved Oranges Prep Time: 10 Minutes Cook Time: 20 Minutes Serves: 1 Pint Level: Beginner About the Recipe An absolutely delicious orange preserve recipe! Bright, colorful, sweet and syrupy, this the perfect way to preserve the essence of this delicious fruit all year round! Ingredients 2 large oranges 1⁄4 cup lemon juice 1 cup sugar 2 cups water OPTIONAL cinnamon stick cardamom pod clove , etc Preparation Peel oranges and cut in ½ inch slices. Place orange slices in a large pot and add 1 cup cold water for each whole orange. Cover and let stand for 24 hours. After 24 hours bring to a boil, reduce heat and simmer until tender. Add sugar and lemon juice and continue to cook until transparent. Ladle fruit and syrup in sterilized jars and seal. NOTE: This recipe card was really old and handwritten- it did not say to process in a water bath- just 'seal'. Also- the sugar/water ratio can be adjusted weaker or stronger depending on your preference. Modern bottling directions: Fill hot, sterilized jars quickly with the hot mixture, leaving 1/2 inch headspace. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any syrup or sugar crystals. Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath. Previous Next

A spice for when you are feeling fancy. < Back Northern France Spice Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 10 teaspoons dried tarragon 1 ¼ teaspoons powdered bay leaf 5 teaspoons dried thyme ½ teaspoon ground cloves 10 teaspoons dried chervil Preparation Combine all in a blender and process until well powdered. Seal in an airtight container. Previous Next

This is the absolute best roasted chickpeas recipe. The foolproof method results in flavorful, crispy chickpeas that turn out perfectly every time! Delicious on top of Greek Salad! < Back Crispy Roasted Chickpeas Prep Time: 5 Minutes Cook Time: 30-40 Minutes Serves: 1.5 cups Level: Beginner About the Recipe This is the absolute best roasted chickpeas recipe. The foolproof method results in flavorful, crispy chickpeas that turn out perfectly every time! Delicious on top of Greek Salad! Ingredients ½ Tablespoon Olive oil Spices (of your choice) 1.5 Cups of Chickpeas Preparation These perfectly seasoned roasted chickpeas are an easy, flavorful and healthy snack. I also love serving them alongside some of my favorite Mediterranean dishes like this delicious baked falafel, hummus chicken, Greek meatballs, hummus and pita bread, and this tzatziki sauce. Crispy chickpeas are my favorite way to add more protein and fiber to a meatless salad – especially this greek salad! Roasted Chickpeas Recipe: Ingredients & Substitutions These roasted chickpeas are really versatile. Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil. Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking. Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas. How to Roast Chickpeas I perfected the method to make perfectly crispy chickpeas every single time! Follow the steps and don’t skip any! Begin by very lightly greasing a baking sheet – preferably with spray olive oil or avocado oil – then set it aside. Next, drain and thoroughly rinse the chickpeas (if using canned). Then, thoroughly dry the chickpeas. I suggest turning the drained and rinsed chickpeas onto a paper-towel lined plate and patting them dry. It’s important they are completely dry to achieve maximum crispiness. While the chickpeas are drying, mix the spices together in a small bowl. Once the chickpeas have been thoroughly rinsed and dried, bake them “naked” for 15 minutes without any oil or seasoning on them. This way they begin to crisp up before they absorb any of the olive oil. After 15 minutes, remove the chickpeas from the oven, drizzle ½ Tablespoon olive oil over the chickpeas, and stir until they are evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil. Once they are evenly coated with oil, add the spices to the chickpeas and stir until evenly coated. Then, continue baking in the preheated oven for 10 more minutes before removing them to stir the chickpeas again. Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking). Then, turn off the oven and crack the door so it’s slightly ajar. Let chickpeas cool in the oven to achieve maximum crispiness Store/Freeze I suggest storing these in an airtight container at room temperature for up to 5 days. You can freeze them as well, but you will likely need to re-crisp them in the oven after they thaw. To re-crisp the chickpeas If you live somewhere humid or your home has moisture in the air, you may need to re-crisp the roasted chickpeas after storing them. To do this, just preheat your oven to 400 degrees F and bake them for 2 to 5 minutes. Previous Next

< Back Homemade Hot Cocoa Mix Easy, delicious hot chocolate! Previous Next