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Who needs salt when you have all this flavor? < Back No-Salt Seasoning Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 ½ teaspoons granulated garlic ¾ teaspoon dried ground thyme leaves ½ teaspoon dried ground oregano 1 ½ teaspoon onion powder 1 ¼ teaspoon paprika 1 teaspoon celery seeds 1 ½ teaspoon white pepper 1 ½ teaspoon dry yellow mustard 1 teaspoon dried ground lemon peel 1 teaspoon black pepper Preparation Mix all ingredients and store in an airtight container. Use on meats, poultry, seafood, eggs, and vegetables. Previous Next

I FINALLY found the best granola! < Back Chantelle’s BEST Granola Ever (no lie!) Prep Time: 10 minutes Cook Time: 70 minutes Serves: 15 Level: Beginner About the Recipe Ingredients 6 cups old-fashioned rolled oats 2 cups flaked coconut 1 cup wheat germ 1 cup sliced/slivered almonds 1 cup pecans, chopped 1 cup salted, shelled sunflower seeds 1 cup pepitas (shelled pumpkin seeds) 1 cup dried cranberries 1 cup golden raisins 1 cup demerara sugar (Demerara sugar is produced from sugarcane and consists of large grains which provide a nice, crunchy texture) ¾ cup coconut oil ½ cup water 2 tablespoons real vanilla Preparation In a very large metal bowl, combine the first ten ingredients and mix well. In a medium saucepan, combine the coconut oil, water and real vanilla. Heat until oil is melted and well combined. Pour over dry ingredients and stir very well to distribute liquid equally. Place in the oven and bake for 70 minutes at 250°F, stirring every 15 minutes. Remove from the oven and cool completely. Store in an airtight container. Enjoy as breakfast cereal, as a yogurt topping or just as a dry snack. Delicious! Previous Next

This fabulous French toast recipe works with many types of bread — white, whole wheat, brioche, cinnamon-raisin, Italian, or French! Delicious served hot with butter and maple syrup. < Back French Toast Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 6 Slices Level: Beginner About the Recipe Ingredients ⅔ cup milk 2 large eggs 1 teaspoon vanilla extract (Optional) ¼ teaspoon ground cinnamon (Optional) salt to taste 6 thick slices bread 1 tablespoon unsalted butter, or more as needed Preparation If you're looking for the best French toast recipe on the internet, you've come to the right place. This tender, fluffy, and indulgent recipe comes together quickly and easily with just five ingredients you already have on hand. How do you know it's good? Because this deliciously easy recipe has earned nearly 2,000 rave reviews from the Allrecipes community. Happy home cooks call it a "definite keeper" and "a Sunday morning favorite" (among many other ringing endorsements). Here's everything you need to know about making the best French toast of your life, including the best bread to use and what ingredients you need. Plus, get our best storage secrets and freezer hacks. How to Make French Toast It's easier than you think to make restaurant-quality French toast in the comfort of your own kitchen – you just need a skillet, a few staple ingredients, and a good recipe. That's where we come in! Best Bread For French Toast The best breads for French toast are brioche, sourdough, French bread, or challah. These varieties are dense and sturdy enough to handle total saturation in the wet, milky, egg custard without falling apart. However, in a pinch, any thick-sliced white bread will do. French toast is traditionally made with day-old slices because they absorb the eggy mixture better than fresh ones (and this method prevents waste – it's a win-win). Of course, a slightly stale loaf is certainly not a requirement. If you only have fresh bread on hand, that'll work just fine. Learn more : The 5 Best Breads For French Toast (And Bread Pudding) French Toast Ingredients Every home cook has their own twist on basic French toast, but most variations contain the following ingredients: White Bread: Thick-cut bread is the base for all French toast. Sturdy, dense, slightly stale slices absorb the custard-like egg mixture better than thin, airy ones. Eggs: When it comes to French toast, eggs are essential. The proteins solidify once they're heated, which binds the batter together and ensures a rich texture. The fat, meanwhile, adds extra creaminess. Milk: You can technically use any liquid to make French toast, though milk is most popular. Not only does milk add the necessary moisture, but the fat gives the batter extra richness. This recipe calls for whole milk because it creates the ideal texture. You can easily substitute half-and-half, cream, or your favorite alternative milk – full-fat varieties will produce the creamiest consistency. Vanilla and cinnamon: The best French toast is warm, cozy, aromatic, and sweet. The cinnamon and vanilla in this recipe are optional, but we definitely recommend using them for the most delicious experience. You could even add a little nutmeg or sugar if you feel like it. Salt: Don't skip the salt! Just a pinch won't affect the flavor. Salt helps break down the eggs, incorporate them into the batter, and prevents egg chunks in the finished product. Butter: Like so many of the most decadent foods, the best French toast is made with butter. If your French toast has the tendency to burn, try frying the batter-soaked bread in a combination of butter and oil. Is French Toast Really French? Nope! French toast (pain perdu in French) isn't actually from France. Legend has it that a man named Joseph French from the U.S. created the sweet breakfast dish in 1724 and named it after himself. However, that's probably not true: People were frying milk- and egg-soaked bread in Ancient Rome, according to early recipes. It's more likely that modern French toast was invented by 15th-century cooks who were on a mission to use up stale bread. How to Store French Toast Let your leftover French toast cool completely, then place it in an airtight container (such as a zip-top bag or a reusable storage container). Store it in the fridge for about one to three days. Can You Freeze French Toast? Yes, you can freeze a big-batch of French toast for up to three months. Arrange the slices in a single layer on a baking sheet, freeze for at least four hours or up to overnight, then store frozen French toast in a freezer-safe container for two to three months. When you're ready to eat it, just throw it on a baking sheet and bake at 375°F until hot and cooked through, about 8-12 minutes. Directions Step 1 Gather all ingredients Step 2 Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl. Step 3 Lightly bread in the egg mixture, soaking both sides. Step 4 Dunk bread in the egg mixture, soaking both sides. Step 5 Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Step 6 Serve hot. Previous Next

This old fashioned Million Dollar Fudge recipe has quite the reputation. You may have seen it referred to as Mamie Eisenhower's Million Dollar Fudge recipe. Since it is called Million Dollar Fudge I had to make it look like a million bucks. < Back Million Dollar Fudge Prep Time: 15 Minutes Cook Time: 6 minutes Serves: 10 Level: Beginner Ingredients Have ready an a bowl: 1-12-oz. package chocolate chips 2- 7 oz. Hershey bars (plus 2 more oz. from smaller bars) broken up 2-cups chopped nuts 1-7 oz. bottle marshmallow crème Put in a heavy pan: 4½ cups white sugar 1 large can canned milk (evaporated) ½ lb. butter Preparation Cook pan mixture to rolling boil—stirring constantly. Turn heat down to medium & boil for 6 Add to ingredients in bowl and stir, stir, stir. Pour in buttered pan. This The 2 hours to cool How to store fudge: Keep the fudge in an air tight sealed container. Keep at room temperature after the fudge has set, but can also be kept in the fridge if desired. Will keep well for up to a week. Previous Next

< Back Window Wash Cleaner Have the cleanest windows in town! Pick your favorite option. If you need to try them out before using them on your windows, I will volunteer my windows for you to try which recipe you prefer. First Recipe: (my friend swears by this recipe) 1 pint rubbing alcohol 1 tablespoon VO5 shampoo (I don’t know why VO5 and neither does my friend who shared this recipe, but it has to be VO5 shampoo) 1 gallon w ater Put ingredients in a 1-gallon container and add water to make one gallon of solution. Add a little food coloring (optional). Put in a spray bottle, spray on windows, and wipe clean. The key to really making this recipe really effective is to apply the solution, wash it with a rag, and then use a top-of-the-line good quality squeegee to finish it off. Second Recipe: ¼ cup white distilled vinegar 2 cups water 10 drops essential oil (optional) Put in a spray bottle and wash windows. Third Recipe: ½ teaspoon Dawn dish soap (most popular) 2 cups water Put in a spray bottle and wash windows. When I was growing up, we didn’t have a squeegee, and after washing and drying the windows, my mom liked using an old fashioned chalkboard eraser to give the window a quick once-over. It made our windows shine. Find what works for you and enjoy the sunlight coming in from your clean windows. Previous Next

An oldie, but a goodie! (This is a recipe that I found that has been handed down for generations.) < Back Rhubarb Meringue Pie Prep Time: 15 minutes Cook Time: 35 minutes Serves: 8 Level: Beginner Ingredients 2 egg yolks, beaten 1 cup sugar 3 tablespoons flour 2 ½ cups rhubarb, cut into small pieces 2 egg whites ¼ cup powdered sugar Preparation Beat the two egg yolks and add 1 cup of sugar and 3 tablespoons of flour. Stir until completely mixed. Add the rhubarb to the egg/sugar/flour mixture and until rhubarb is completely coated. Pour into an uncooked pastry shell and cook at 350° for 30 minutes. Remove the pie from oven and cool. Meanwhile, mix the meringue by beating the two egg whites until stiff. Fold in the ¼ cup powdered sugar into the meringue and completely cover the cooled rhubarb pie. Put pie back into the oven until meringue is golden brown. About 5-10 minutes. Watch closely. Cool the pie and serve with a generous scoop of vanilla ice cream. So very refreshing! Previous Next

Great Healthy Snack, That Will Last Awhile!!! < Back Preserving Kiwi’s Prep Time: 20 Minutes Cook Time: 8 Hours Serves: 6 Level: Beginner About the Recipe Great Healthy Snack, That Will Last Awhile!!! Ingredients Ingredients will vary for whichever thing you want to make! Check Below Too See Ingredients & Recipe Information Preparation Let’s preserve kiwi! Tip: not a fan of kiwi skin because of the fuzz? You can use a sharp knife or a wet towel to scrape it off before use! Dehydrating: For slices: cut into relatively thick slices (about 1/4 inch thick) and arrange on a dehydrator tray. Dehydrate at 135° for 8-10 hours or until they are no longer soft when you press them between your fingers. For Fruit Leather: Purée kiwi with or without added herbs. Strain about 1/3 of the liquid out and pour onto lined dehydrator sheets. Smooth into a square and dehydrate at 135° until pliable but no longer sticky to the touch. For the skins: dehydrate until skins snap. - For an oven: use lined baking sheets and set to your lowest possible temperature. Your baking time will vary greatly based on temperature and thickness, but flipping often and opening the oven to release steam will help speed up the process. Freezing: I only froze kiwi juice, but you can freeze the purée as well! Because of the high natural sugar content these ice cubes will be sticky even when completely frozen. Kiwi-Basil Jam with Lemon (for waterbath canning) 3 Pounds Kiwi, Skins Removed 3 Cups Sugar* 1 Lemon, Zested and Skin Removed 1 Large Sprig Basil (6-8 Leaves) * If you’re not canning, feel free to reduce sugar content to your liking! Add kiwi, lemon, zest, and sugar into a sauce pan and bring to a simmer for 5-10 minutes or until kiwi and lemon start to fall apart. You can leave this as chunky or smooth as you like. (For a uniform texture you can blend it!) Add in basil and continue to simmer until jam is to your thickness preference. I went for about 20 extra minutes. You can test thickness by taking a spoonful and popping it into the freezer for five minutes! Remove from heat, transfer to jars, and enjoy! If you’re water bath canning, process for ten minutes. Previous Next

This pumpkin muffin recipe is a fall go-to! Each batch comes out moist and perfectly seasoned with pumpkin spice. < Back Pumpkin Spice Muffins Prep Time: 15 Minutes Cook Time: 25 Minutes Serves: 12 Level: Beginner Ingredients 2 cups all purpose flour 1 ½ tablespoons pumpkin pie spices, divided 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon kosher salt ¾ cup brown sugar 1 cup pumpkin puree 2 large eggs ⅓ cup neutral oil ½ cup unsweetened applesauce Granulated sugar, for the topping Preparation Looking for a cozy fall muffin? Have we got one for you: this easy Pumpkin Muffins recipe! These muffins are the perfect level of sweetness, moist and cozy scented with pumpkin spice: cinnamon, ginger, allspice, nutmeg and cloves. We made them for a crowd and everyone agreed: these are fantastic ! The flavor of fall is encapsulated in each bite. This is the recipe to try if you have a load of pumpkin puree in your pantry or fridge (and we do). Ingredients in this pumpkin muffins recipe These pumpkin spice muffins are a straightforward spin on the classic muffin, using a hefty dose of pumpkin spice. They’re not overly sweetened or rich, relying on pumpkin and applesauce for much of the moistness. Here are the ingredients you’ll use: All purpose flour Pumpkin pie spices Baking soda, baking powder and salt Brown sugar Pumpkin puree Eggs Neutral oil Applesauce There’s not much to this pumpkin spice muffins recipe: it’s made like a classic baked good. Mix the wets, mix the dries, combine, and bake! It takes just 25 minutes and these bake up like a charm: they come out moist and cozy scented. Pumpkin pie spice: use purchased or homemade Fall is not complete without a big bottle of pumpkin pie spice! But did you know you can also make it at home? It’s fun to do and works as a DIY gift as well. Here’s what you need for homemade pumpkin pie spice: 2 tablespoons cinnamon 2 teaspoons ground ginger 2 teaspoons ground allspice 1 teaspoon ground cloves 1 teaspoon ground nutmeg Variations and mix-ins There are several ways to mix up these best pumpkin muffins! Our recipe uses a bit of granulated sugar and pumpkin spice as the topping, but you can vary that or add a few mix-ins to the batter. Here are some ideas: Make a crunchy streusel topping : Top with pepitas Add dark chocolate chips to the batter Add chopped walnuts or pecans to the batter Pumpkin muffins storage What’s the best way to store these pumpkin spice muffins? The sugar adds a little crunch to the topping, so here’s the best way for it to hold up: Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb the moisture that rises to the top of the muffins. 1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating. 3 months: Freeze in a sealable container and store for up to 3 months. Instructions Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin. In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula. In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins. Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months. Previous Next

I love this cornbread recipe! It is moist and yummy. Slathered in butter and drizzled in honey, it is a true tastebud treat! < Back Mom’s Cornbread Prep Time: 5 minutes Cook Time: 20 minutes Serves: 8 Level: Beginner About the Recipe Ingredients 1½ cups flour ¾ teaspoon salt 1½ cups cornmeal 3 eggs 2 tablespoons baking powder ¾ cup oil ¾ cup sugar 1½ cups milk Preparation Pre-heat oven to 400°. Mix all ingredients just until well moistened. Pour into a greased 9×13 pan and bake for 20 minutes. I actually prefer to pour my batter into a greased or paper lined muffin tin. This is a very moist cornbread, and it tastes really good, but cornbread is inherently crumbly and somewhat difficult for kids, and me, to handle. I have found that by serving it up muffin style it is easier to pop off the top and butter it while still maintaining its shape better than the traditional cut square style. Muffin style also makes it easier to eat on the run or as a snack. Previous Next

These jalapeno cornbread muffins with cheese feature sharp Cheddar in the mix, and each one has a secret chunk of mozzarella inside, along with some spice from jalapeños -I guess it's time to make cornbread different than Mom did! < Back Jalapeno Cheddar Cornbread Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 12 Level: Beginner About the Recipe These jalapeno cornbread muffins with cheese feature sharp Cheddar in the mix, and each one has a secret chunk of mozzarella inside, along with some spice from jalapeños -I guess it's time to make cornbread different than Mom did! Ingredients 1 cup cornmeal 1 cup flour 4 teaspoons baking powder 1 teaspoon salt 1/3 cup honey 1 large egg 1 cup milk 1/4 cup vegetable oil 2 cups shredded sharp Cheddar cheese 2 jalapeno peppers, seeded and chopped 2 mozzarella sticks, each cut into 6 pieces 12 thin slices jalapeno pepper (optional) Preparation Step 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups. Step 2 In a large bowl, mix together cornmeal, flour, baking powder, and salt; stir in honey, egg, milk, and vegetable oil; blend thoroughly. Stir in shredded sharp Cheddar cheese and chopped jalapeños. Pour or spoon batter into the prepared muffin cups. Step 3 Add a mozzarella piece to the center of each muffin and one jalapeño slice. Step 4 eBake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, about 14 minutes. Previous Next

This Chai blend makes a wonderful caffeine free tea. < Back #2: Chai Spice Blend Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 2 teaspoons ground cardamon 2 teaspoons ground allspice 2 teaspoons ground nutmeg 4 teaspoons ground cinnamon 2 teaspoons ground cloves 6 teaspoons ground ginger Preparation Mix ingredients together. Store in an airtight container. Previous Next

Better than store bought! < Back Old Fashion Red Syrup Prep Time: 5 minutes Cook Time: 20 minutes Serves: 8 Level: Beginner About the Recipe Ingredients 2 cups white sugar 2/3 cup water Preparation Put sugar in small kettle on high heat. Have water ready to pour on sugar as it starts to melt. It is very important to pour water in at first sight of red melted sugar as it is boiling. Pour water in very slowy. Do not stir at anytime. Boil on a medium rolling for about 20 minutes Serve on pancakes, waffles, or biscuits. Previous Next