All you need is sugar, vanilla, and rhubarb to make this jammy sweet-tart compote. < Back 3 Ingredient Rhubarb Compote Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 4-6 Level: Beginner About the Recipe All you need is sugar, vanilla, and rhubarb to make this jammy sweet-tart compote. Ingredients 1 pound rhubarb stalks (6 to 7 medium) 1/2 cup granulated sugar 1 vanilla bean, or 1 teaspoon vanilla bean paste or vanilla extract 1/4 teaspoon kosher salt Preparation The first glimpse of rhubarb at my local farmers market brings me nothing but pure joy. The tart ruby stalks are a nostalgic reminder of the long-awaited springs I pined for in New England, where I spent my childhood. Although I don’t have to wait quite as long for the season to start these days (I now live in North Carolina), bringing rhubarb home will forever be the kickoff to spring in my kitchen. There are endless ways to enjoy it (this crisp, these shortcakes, and this cocktail are just a few great choices), but far and away my favorite is in a simple compote. All you need is sugar, vanilla, and a touch of salt to transform those firm stalks into jammy, sweet-tart perfection. A 3-Ingredient Formula for Rhubarb Compote While many rhubarb compote recipes feature a long list of ingredients, this one keeps it easy. It might not seem like it at first glance, but stalks contain quite a bit of liquid, so there’s no need to add juice or water when making this compote. As the rhubarb heats and the sugar dissolves, that liquid will get drawn out, mingle with the sugar, and become a sauce for the tender rhubarb to bathe in. Scraping a vanilla bean or adding a splash of vanilla extract to the compote adds depth, but it’s just one way to do so. Instead, you could add a lemon or orange peel, a couple of cracked cardamom pods, or even the smallest pinch of dried lavender. Play around and make this compote your own. How to Enjoy Rhubarb Compote Serve this compote warm over vanilla or strawberry ice cream for the ultimate spring dessert — you won’t be disappointed. It’s lovely over other creamy treats like panna cotta and lemon posset . Be sure to save some for your morning yogurt, to serve with oatmeal or pancakes, and to spoon on toast or biscuits . INSTRUCTIONS 1. Trim 1 pound raw rhubarb and cut crosswise into 1/2-inch pieces (about 3 cups). Place in a medium saucepan. 2. Add 1/2 cup granulated sugar. If using 1 vanilla bean, cut in half lengthwise, then scrape the back of a paring knife along the cut side of each half to scrape out the seeds; add the seeds and scraped bean pod to the saucepan. If using vanilla bean paste or vanilla extract, add 1 teaspoon. Add 1/4 teaspoon kosher salt. 3. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved, 2 to 3 minutes. Reduce the heat to medium low and simmer gently, stirring occasionally, until the rhubarb is tender and beginning to fall apart, and a sauce is formed, about 8 minutes. 4. Remove the saucepan from the heat and let cool for at least 10 minutes. Remove and discard the vanilla bean pod. Serve warm, at room temperature, or cold. RECIPE NOTES Storage: Leftovers can be refrigerated in an airtight container for up to a week or frozen for up to 3 months. Previous Next

< Back Sidewalk Weed Killer Get rid of pesky weeds in places that you don’t want anything to grow – ever! 1 tablespoon liquid dish soap (It doesn’t matter what brand) 1 gallon white vinegar 1 cup salt 1. Mix together all ingredients. 2. Do not spray this on your weeds. Only pour the solution directly on the weeds that you want to get rid of and only where you don’t want anything to EVER grow – like the cracks in your sidewalk or driveway. 3. Then just sit in your lawn chair drinking lemonade and watch the weeds in the sidewalk cracks DIE! I’m going to use it as a preventative measure next year. In areas where you want to kill one particular plant, but not bother the other plants (like morning glory – which isn’t so glorious), I just pour boiling hot water directly on the plant. You might need to do it multiple times, but eventually they will give up and DIE! This is how I keep Previous Next

< Back Drain Cleaner Keep your drains clean and smelling fresh. ¼ cup baking soda 1 cup distilled white vinegar 1 tablespoon salt (optional) If your sink drain is draining slowly, remove the stopper and pour about a ¼ cup of baking soda into drainpipe and about 1 tablespoon of salt. Pour vinegar into the drainpipe. The chemical reaction between the baking soda and the vinegar scrubs the pipes and cleans it. By adding salt, it works as a scrubbing agent. Use this recipe on a monthly basis to also keep your drainpipes draining quickly and smelling fresh. Previous Next

Flavored Kombucha is a fermented drink that is a delicious treat and easy to make! This flavored Kombucha recipe uses fruit for a variety of flavors. Even kids love it! < Back FLAVORED KOMBUCHA Prep Time: 2 Minutes Cook Time: 3 Minutes Serves: 8 Level: Beginner About the Recipe Flavored Kombucha is a fermented drink that is a delicious treat and easy to make! This flavored Kombucha recipe uses fruit for a variety of flavors. Even kids love it! Ingredients 1 - 2 quarts kombucha ⅓ - ½ cup fruit fresh or frozen Kombucha is very forgiving so don't worry about being too exact in how much to use. Preparation Once your kombucha has finished fermenting, remove the desired amount and add it to a jar with a lid. Add fruit to the kombucha, screw on the top and let sit for two days to a week - depending on the flavor you like. When the second fermentation is finished, place kombucha in the refrigerator, chill and enjoy! Previous Next

Quick and easy on the go breakfast < Back Two Ingredient Yogurt And Bagel Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 8 Level: Beginner About the Recipe Ingredients Makes 4 large or 8 small bagels 1 cup Greek yogurt (use dairy-free yogurt if vegan) 2 cups self raising flour soy milk or melted butter, for brushing (optional) bagel seasoning (optional) Preparation Preheat your oven to 375F and line a baking sheet with parchment paper. In a mixing bowl, combine Greek yogurt and self-raising flour. Mix them together until a dough forms. If the dough is too sticky, you can add a little extra flour. Turn the dough out onto a floured surface and knead it for a few minutes until it becomes smooth. Divide the dough into 4 equal portions for large bagels or 8 equal portions for small bagels. Roll each portion into a ball and then use your thumb to poke a hole through the center to create the bagel shape. You can gently stretch the hole to your desired size. Place the shaped bagels onto the prepared baking sheet. If you'd like, you can brush the tops of the bagels with soy milk or melted butter for a shiny finish and sprinkle bagel seasoning on top of each bagel for extra flavor. Bake for 20-25 minutes or until they turn golden brown. Remove from the oven and let them cool completely on a wire rack. Serve with your favorite spreads, enjoy and follow for more recipes! Previous Next

Honey BBQ Chicken Wraps made with crispy baked chicken smothered in a simple homemade honey BBQ sauce. < Back Honey BBQ Chicken Wraps Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 4 Level: Beginner About the Recipe Honey BBQ Chicken Wraps made with crispy baked chicken smothered in a simple homemade honey BBQ sauce. Ingredients 1/2 recipe baked popcorn chicken 4 large flour tortillas 2 cups packaged coleslaw (or broccoli slaw) 1 1/2 cups shredded cheddar cheese Honey BBQ Sauce: 1 cup barbecue sauce 1/4 cup honey 2 Tablespoons ketchup Sriracha hot sauce (optional), to taste Preparation If we ever go out to eat at a chain restaurant like Buffalo Wild Wings, Red Robin or some place like that, I always go straight for the “wrap” options on the menu. Wraps always sound good to me, and I also love to get ideas from the menu of ways I can make them from home. They make great, EASY dinners, and I can always count on my family to eat them happily. These Honey BBQ Chicken Wraps were developed in the aftermath of making this yummy baked popcorn chicken. We loved this crispy, juicy popcorn chicken so much (especially dipping it in BBQ sauce!) that I knew immediately that I wanted to transform it into a wrap. I kept this recipe pretty simple because crispy baked chicken smothered in BBQ sauce is the real star of the wrap. I added some coleslaw for crunch and flavor and the end result was completely DELICIOUS! For the sauce: Heat the sauce ingredients in a small saucepan over medium heat for 5 minutes, stirring occasionally. Place the baked popcorn chicken bites into a large bowl. Pour most of the warm honey BBQ sauce on top (reserve a little extra for dipping or adding to the wraps) and gently toss to coat. Assembly: Sprinkle a handful of shredded cheese on the base of the tortilla. I like to place them on a hot skillet for a minute or two for the cheese to begin to melt. Top with 5-6 pieces of BBQ popcorn chicken. Drizzle with a little more BBQ sauce if you like a lot of sauce. Top with a handful of coleslaw mix. Roll and secure with a toothpick, if needed. Serve immediately. Previous Next

This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake. < Back Upside Down Coffee Cake Prep Time: 45 Minutes Cook Time: 1 Hour 30 Minutes Serves: 16 Level: Beginner Ingredients ½ cup butter 2 cups light brown sugar 3 cups fresh peaches, pitted and sliced ⅔ cup margarine 1 ⅓ cups white sugar 4 eggs 2 teaspoons vanilla extract 1 ⅓ cups milk 3 ⅓ cups all-purpose flour 4 teaspoons baking powder ½ teaspoon salt 1 teaspoon ground cinnamon Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside. Step 2 In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into the bottom of the springform pan. Sprinkle with sliced peaches. Step 3 In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in a pan. Step 4 Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm. Previous Next

Grandma's easy bone broth recipe for soup, gravy, or turkey pie filling! < Back Turkey Bone Broth Prep Time: 10 min Cook Time: 12 to 24 hours Serves: 8 Level: Beginner About the Recipe Ingredients For the Broth… 2 lbs. carcasses and mixed bones (your left over holiday turkey) 2 tablespoons apple cider vinegar 2 1/2 quarts cold water Optional Veggies… 1 medium onion (with skin, chopped in half) (optional) 1 bulb garlic (with peel, cut in half) (optional) 2 stalks celery (with leaves, roughly chopped) (optional) 1 carrot (with ends, unpeeled, roughly chopped) (optional) Optional Herbs… 1 bay leaf (optional) 1/2 bunch fresh parsley (optional) 1 or 2 sprigs fresh thyme (optional) 3 or 4 teaspoons rubbed sage (optional) Preparation Place the bones in a large crockpot along with the vinegar and water. Add the veggies and herbs, and let sit for 30 minutes so the vinegar can begin pulling the goodness from the bones. (This is not a huge deal; if you start your stock at night before you go to bed and don't want to wait, just omit this step.) Set the cooker on low and cook for 12 to 24 hours. The next day, strain the stock in a colander. Put the stock in the refrigerator to allow the fat to rise and solidify on the top (see recipe notes below). Skim the fat (save it in zippered bags in the fridge or freezer for gravies and for flavoring meals). Separate the stock into cup-size portions and freeze in zip-lock bags for future use. You can also bottle the broth for your storage. Previous Next

Papas Rellenas are a traditional Cuban snack. The fried mashed potato balls are filled with ground beef and other fillings for a delicious appetizer or main dish. It’s easy to adjust these to your liking – no two recipes are exactly the same! < Back Papas Rellenas (cuban potato meatballs) Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 24 Level: Beginner About the Recipe Papas Rellenas are a traditional Cuban snack. The fried mashed potato balls are filled with ground beef and other fillings for a delicious appetizer or main dish. It’s easy to adjust these to your liking – no two recipes are exactly the same! Ingredients Mashed Potatoes 4 large potatoes about 2 pounds (or about 4 cups if already prepared) 4 Tablespoons unsalted butter 2 egg yolks lightly beaten, (reserve whites) 1/4 cup whole milk (add slowly as you might not use it all) Salt and pepper to taste. Breading 1/4 cup all-purpose flour 1 cup bread crumbs 1 egg beaten 2 egg whites Picadillo 1 pound ground beef 1 medium onion diced 3 cloves garlic minced 2 Tablespoons olive oil 1/2 teaspoon smoked paprika or more to taste 1/2 teaspoon cumin or more to taste 1 pinch cayenne pepper 10 Spanish olives finely chopped 2 Tablespoons juice from olives kosher salt and pepper to taste oil for frying Preparation As an Amazon Affiliate, I may earn commission on qualifying purchases. What are Papas Rellenas? Papas Rellenas are Cuban potato balls. Our closest friends are 100% Cuban-American and I’ve learned that every Cuban party has trays of papas rellenas and croquettas (ham filled potato balls). The mashed potato balls are stuffed with picadillo – a filling made with ground meat, tomatoes, and other ingredients that vary by region. Every family has their own “secret” recipe for picadillo. Some recipes call for green peppers, some call for green olives with pimentos, some for tomato paste, and others for wine and tomato sauce. For my papas rellenas recipe, I wanted to give the picadillo a hint of smokiness. I added some smoked paprika and a pinch of cayenne. The stuffed potato balls can be served as an appetizer or main dish. This is also a great recipe to use up leftover mashed potatoes. And the shape of papas rellenas also makes a perfect hand-held school lunch. How to Make Papas Rellenas I learned how to make potato croquettes in cooking school, which are basically mashed potatoes with egg yolks, formed into cylinders, rolled in breadcrumbs and fried. These potato meatballs are similar. First you’ll need a batch of cold, firm, mashed potatoes. If using leftover mashed potatoes, warm them slightly and add beaten egg yolks. Or you can make the potatoes as instructed in the recipe below and store them in the refrigerator until you are ready to assemble the papas rellenas. Using about ¼ cup of stiff, cold potatoes, form a ball. Flatten the ball a bit and make a hollow indentation. Put about 1 tablespoon of the picadillo inside the indentation, then enclose the meat inside the potatoes, forming a ball. Roll each ball in egg, then in breading, and place on a baking sheet . Chill 2 to 4 hours. Repeat with remaining potatoes and meat. Heat oil in a deep-fat fryer or deep frying pan . I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in the pan. Using a slotted spoon, turn until the potato balls are golden brown on all sides, 2 or 3 minutes. Transfer to a clean baking sheet lined with paper towels. Keep them warm in the oven until all papas are fried. Can You Freeze Papas Rellenas? Yes! You can freeze them two ways. First, prepare them up to the breading, wrap well and freeze. This is the way I prefer, as they will taste freshest when cooked. Allow them to thaw in the refrigerator before frying them. You can also freeze them after they are cooked, but I only do this if we have leftovers. INSTRUCTIONS Mashed Potatoes Boil potatoes in salted water until fork tender, then drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Potatoes should be fairly stiff so they can hold their shape Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes. They can be made a day before. Picadillo Heat olive oil in a large sauté pan over medium heat. Add onions and cook for a few minutes until translucent. Next, add garlic, continuing to stir until garlic is fragrant, about 1 minute. Add ground beef stirring to break up meat. Add paprika, cumin, cayenne, salt and pepper. Cook until beef is brown throughout. Add chopped olives and juice. Stir and adjust seasoning to taste, adding more if necessary. Breading Mix 1/4 cup all purpose flour and 1 cup bread crumbs in a shallow bowl. Beat the 2 egg whites and 1 egg and place in a bowl. Assembling the Papas Rellenas Using about 1/4 cup stiff, cold mashed potatoes, form into a ball. Flatten the ball and make a hollow. Put about 1 tablespoon picadillo inside the indentation. Enclose meat in potatoes, forming into a ball. Place on a baking sheet. Repeat with remaining potatoes and meat. Roll each ball in egg mixture then in breading. Place on a baking sheet. Chill 2 to 4 hours. Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in a pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to a clean baking sheet lined with paper towels. Hold in a warm oven until all the papas are fried. Makes approximately 2 dozen, depending on the size. Previous Next

This seriously is the best lemonade recipe ever! < Back The BEST Lemonade Recipe In The World Prep Time: 5 minutes Cook Time: Serves: 6 Level: Beginner About the Recipe Ingredients 1 cup lemon juice 1 cup sugar (or sugar substitute) 6 cups of cold water Preparation Add water, lemon juice and sugar, stir until sugar is dissolved. Optional add ice or any fruit. Previous Next

Quick and easy breakfast pleaser for a crowd < Back Baked Oatmeal Prep Time: 10 Cook Time: 40 minutes Serves: 12 Level: Beginner About the Recipe Ingredients 3 cups Old-Fashioned oats 1 cup packed brown sugar 1 tablespoon cinnamon 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 eggs, beaten ½ cup butter, melted 2 teaspoons vanilla Assorted flavored yogurt Assorted fresh fruit and/or berries Preparation Mix oats, brown sugar, cinnamon, baking powder and salt together. In a separate bowl, mix milk, eggs, melted butter and vanilla together. Combine wet and dry ingredients and mix well. Pour into a greased 9x13 baking dish. Bake for 40 minutes at 350°F. Serve with yogurt and fresh fruit. Note: This dish can be prepared the night before and stored in the refrigerator until ready to bake in the morning. This can be eaten hot or cold. Leftovers can be microwaved. Previous Next

These aren’t the cake type brownies, or the too dense and mushy brownies. Nope, these are the gooey-in-the-center and the crisp-around-the-corner brownies. Once you eat these, other brownies just won’t measure up. < Back Best Brownies Ever Prep Time: 10 minutes Cook Time: 30-35 minutes Serves: 16 Level: Beginner Ingredients 1/4 cup butter or margarine, melted 2 eggs, beaten 1 teaspoon vanilla extract 2 1/4 cups Brownie Mix (Find recipe in Dry Mixes) 1/2 chopped nuts (your preference) Preparation Preheat oven to 350°F. Grease and flour an 8-inch square pan (the corners are the best pieces) Combine all the ingredients, except the nuts. Beat until smooth. Stir in nuts and pour into prepared pan. Bake for 30-35 minutes, or until edges separate from the pan. Sprinkle powdered sugar, or frost with your favorite frosting. You can also spread chocolate chips on it while it is still hot and let them melt. Lightly spread over brownies. Now get a tall glass of cold milk, sit back with a brownie square, and enjoy! Previous Next