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A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings. Plus, tips for preparing the meat and cooking the burgers so they are tender and juicy! < Back Classic Juicy Hamburger Recipe Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 6 Level: Beginner About the Recipe A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings. Plus, tips for preparing the meat and cooking the burgers so they are tender and juicy! Ingredients 1 ½ teaspoons ground black pepper 1 teaspoon salt 2 teaspoons paprika ½ teaspoon brown sugar ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon cayenne pepper Cheese: cheddar cheese, or your favorite kind. Lettuce leaves. Tomato: beefsteak tomatoes are preferred, but any will work. Onion: Red or white onion, thinly sliced. Pickle slices. Condiments: ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, homemade Chick-fil A Sauce. Preparation You can search the web and find all sorts of burger recipes, but when it comes to making a classic, no-frills, juicy hamburger, all you need is good quality meat, and a good burger seasoning. There’s no need for fillers like eggs or breadcrumbs. I’ll walk you through the simple steps to how to prepare, season, and cook the burgers, plus make-ahead and freezing instructions. What type of meat is best? The quality and fat content in the meat used in your burger will make all of the difference! When choosing the best kind of meat for hamburgers, choose ground chuck over ground beef. Ground chuck is the best type of meat for hamburgers and it’s different from ground beef as it comes from the beef shoulders, where ground beef is leftover pieces of beef from many different cuts. For an extra delicious burger try a combination of 60% ground chuck and 40% brisket. You could use ground beef, but for best results and flavor be sure the meat is at least 20% fat (not lean). A 90/10 mix can result in a dry hamburger, but if it’s all you have on hand you could add chopped bacon, or a tablespoon of olive oil. Burger Seasoning: Hopefully your pantry is already stocked with the spices you need to make this simple burger seasoning! 1 ½ teaspoons ground black pepper 1 teaspoon salt 2 teaspoons paprika ½ teaspoon brown sugar ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon cayenne pepper Mix all spices together and if not using immediately, store in an airtight container in a dark cool place for several months. Toppings: Cheese: cheddar cheese, or your favorite kind. Lettuce leaves. Tomato: beefsteak tomatoes are preferred, but any will work. Onion: Red or white onion, thinly sliced. Pickle slices. Condiments: ketchup, mustard, BBQ sauce, Thousand island dressing, Ranch dressing, homemade Chick-fil A Sauce. How to Make a Perfect Hamburger: 1. Prep seasoning. Combine all spices in a bowl. Set aside. 2. Form patties. Divide ground chuck into 6 equal portions and gently form into ½ inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside. 3. Grill. Just before cooking, sprinkle seasoning over the patties, then place on a hot grill, indent-side up. Close the grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F. If adding cheese, place cheese slices on burgers during the last minute of cooking. 4. Serve . Remove patties to a plate and allow to rest for a few minutes before serving in a bun, with toppings. To Cook Burgers on the stove: Heat a cast iron skillet over medium high heat. Add enough oil to thinly coat the bottom of the pan. Once hot, add the burger patties and cook for 3-5 minutes on each side, or until 160 degrees F. How to tell when your burger is done: The cooking temperature recommendation for burgers of medium doneness is 160 degrees F. If you don’t want to use a thermometer, here’s a rough estimate for how long to cook burgers on each side. 2-3 minutes for medium rare 3-4 minutes for medium (preferred) 5-6 minutes for well done Pro Tips for Juicy Hamburgers: Handle the meat as little as possible . The more you handle it, the tougher it gets. Also avoid the urge to “flatten” the patties when forming them—just gently shape them. Press an indentation into the center of each patty with your thumb to prevent puffing up during cooking and to help them cook evenly. Don’t press down or move them around as they cook. Don’t over-cook ! Use a thermometer, or when in doubt, err on the side of undercooked, as you can always throw them back on the grill. Ice cube trick: Some chefs will place an ice cube on top of the indentations on the patties until they’re ready to cook them, to keep them from drying out. Allow meat to rest after cooking. Make Ahead And Freezing Instructions: To make ahead: Store prepared patties in the fridge for 1-2 days, placing pieces of parchment paper between them, and covering well with tinfoil or plastic wrap. To freeze: Place pieces of parchment paper between the patties and place them in a freezer safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking. Serve Burgers with: Potato Salad Pasta Salad Fruit Salad Regular or Sweet Potato Fries Chips Salad Veggie tray Baked Beans Corn on the Cob Looking to make your burger healthier? Skip the bun and serve it as a salad! Previous Next

This is a real crowd or party pleaser! < Back Shredded Mexican Chicken (Café Rio inspired) Prep Time: 5 minutes Cook Time: Crockpot 5-7 hours Serves: 20 Level: Beginner About the Recipe Ingredients 5 lbs Chicken Breast – boneless skinless 1 small bottle Zesty Italian Dressing 1 tablespoon Chili Powder 1 tablespoon cumin 3 cloves garlic, minced Preparation 1. Mix all ingredients together in a large crock pot. 2. Cook in crockpot on high for 5-7 hours. 3. Remove chicken and shred with fork. 4. Reserve a small amount of juice and pour over shredded chicken to keep moist. 5. Keep warm to serve. This is best served on a tortilla or in a bowl with shredded cheddar cheese, black or pinto beans, lime rice, cut up red and green leaf lettuce, pico de gallo, guacamole, fresh cilantro, parmesan cheese, fresh lime slice, and tomatillo dressing. Previous Next

This pressure cooker jam takes 15 minutes and you can use any fruit you want in your Instant Pot or Ninja Foodi. If you’re wondering how to make homemade jam with no pectin quickly I have the answer for you! < Back Huckleberry Jam Prep Time: 5 Minutes Cook Time: 30 Minutes Serves: 16 Level: Beginner About the Recipe This pressure cooker jam takes 15 minutes and you can use any fruit you want in your Instant Pot or Ninja Foodi. If you’re wondering how to make homemade jam with no pectin quickly I have the answer for you! Ingredients 2 lbs fruit we used 1.5 lbs. huckleberries, .5 lbs strawberries 1 c sugar 1 tsp vanilla optional 3 tbsp cornstarch 2 tbsp water Preparation I have always made jams, but never tried it in my instant pot! My Instant Pot is just an amazing thing and figured I could probably make some easy pressure cooker jam with fresh huckleberries I bought. It came out delicious! Jam in Instant Pot You can make this as an easy Ninja foodi well, or in a Crockpot Express . They all work the same with high pressure. After you’re done you can enjoy it in the next few weeks. You cannot use this machine for InstaPot canning as stated by the manufacturer but we will show you how to do that the old fashioned way. Fresh is always best though and it never lasts long in our house enjoyed for breakfast or dessert. For reference, this is the pressure cooker I have (a 6 quart) and use for all recipe creations. You can use any fresh or frozen berries. I opt for quick versions though and you must too. 😉 I had about 1.5 lbs. which didn’t look like quite enough fruit when I put it into my pressure cooker, so I added 3/4 of a container of fresh strawberries from our garden too. So the total was 2 lbs. of fresh fruit and the combination turned out to be great. Can you peel plums to make jam? Yes! If that is your favorite fruit then by all means remove those skins and use those. I have had people comment to me that this fruit works rather well and is delicious. Ninja Foodi Jam When it is summertime we are all about fruit because it’s so fresh and inexpensive when it’s in season. There are tons of farms out here so we schedule trips to pick fresh peaches, blackberries and anything else we can get our hands on. If you have a backyard garden I suggest planting strawberries and trying to make homemade jam this year. It is SO simple and I guarantee you won’t buy a jar at the store after you try it. I would involve your kids in the process too, I assure you they’ll love it. Can you make jam from canned fruit? You can if that is really all you have. You’ll just need to drain the liquid out of the can first. It won’t have the same consistency, it will be smoother without the chunks of fruit you see here. It will be more like jelly versus jam. Fruit releases a lot of juice so liquid really isn’t necessary. Then you just add a bit of cornstarch and water at the end to thicken it up. The combination of huckleberries and strawberries worked well too. It brought some added sweetness to the typically slightly sourness of fresh huckleberries. Sugar was also needed to sweeten it up. If I were to use something like peaches I would add less sugar. Closer to 3/4 of a cup instead of 1 but that is personal preference. Here are a few questions and answers you might have right about now, let us know below if you have others we can help with… How long does homemade jam last? We usually only have it for 1-2 weeks or freeze some for later.If you do not can properly and just save it in jars inside your refrigerator it should last up to three months. Can you use a pressure cooker for canning? Nope! It is not recommended by Instant Pot to do this because it doesn’t reach the optimal temperature to kill all bacteria and store on the shelf safely. InstaPot Canning You may have heard some people online stating that they do this, it is not advised. You need to ensure that the temp. inside the device reaches a very high heat in order to kill all the bacteria that may be present and seal well. It is stated on their website that even under high pressure it will not quite get to that point. Pressure cooker jam with fruit Here are a few things you’re going to need in order to get started on this; Small mason jars – these mason jars for jam are perfect for yourself and to tie a ribbon around and use as gifts Fresh fruit – 2 lbs. made 4 jars for us. Sugar Cornstarch Water Vanilla extract & lemon juice – I think both are a good addition to any fruit jam but that is personal preference It’s a fun mason jar gift idea. Why do you add lemon juice to jam? I like the flavor in small doses. Another reason is that it prevents the growth of bacteria if you’re canning your homemade jam . Then make this homemade bread recipe and serve them together. How to Make Jam in Instant Pot Basic steps to follow are: Add fruit into Instant Pot or Ninja Foodi with sugar and vanilla. Close and lock the lid. Set to high pressure cook time for 1 minute! Allow to naturally release steam for 10 minutes and then open the valve to release the pressure remaining. Remove the lid and set aside. In a small bowl add cornstarch and water, stir to combine. A whisk works well to get it nice and smooth. I do not add fruit pectin to this, cornstarch is easier and I always have it on hand.. Set pot to saute and once bubbling add slurry for 2-3 minutes to thicken and then turn off. Take the inner pot out of the machine and put on a cooling rack or pour jam into mason jars immediately so it doesn’t continue to cook. Allow to cool before storing in the fridge. Could last longer too. Entire process including cool time should take about 30 minutes. Previous Next

These are quick and easy to make. Throw them in the oven and before you know it, you have a warm and hearty breakfast you can either sit and enjoy or take with you and eat on the run. < Back Ham and Egg Cups Prep Time: 5 minutes Cook Time: 15-18 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 12 deli slices of ham 12 eggs ½ cup shredded cheddar cheese (or of your choice) Salt and pepper to taste 2 green onions, diced with greens (optional) Preparation Grease a muffin tin and line each hole with deli ham. Break a whole egg into each ham cup. You can break the yolk if you would like. Salt and pepper to taste. Sprinkle with green onion pieces and cover each cup with a bit of shredded cheese. Bake for 15-18 minutes, or until eggs centers are barely solid. Eat with salsa and enjoy, or take them on the run for a hearty, stick with you, breakfast. Previous Next

< Back Caramel Corn The melt in your mouth part of Homemade Caramel Corn is really true, you know. It’s hard to get the perfect taste to caramel corn because all people like it different ways. But for our family? We’ve found it. This recipe is perfect for us, with sweet caramel and just a hint of saltiness Previous Next

I love a good seafood and crawdad boil! < Back Seafood Boil Spice Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ¼ cup pickling spices ¼ cup sea salt 2 tablespoons mustard seeds 2 tablespoons whole black peppercorns 2 tablespoons hot red pepper flakes 1 tablespoon celery seeds 1 tablespoon minced dried chives 2 teaspoons ground ginger 2 teaspoons dried oregano 5 bay leaves Makes 1 cup. Preparation Add all ingredients to a food processor. Pulse ingredients until mixture forms a course powder. Store in an airtight container. Shrimp: add ¼ cup of spice mix along with 2 teaspoons salt to a large pot of boiling water. Cook for 2 minutes, or until just cooked through. Serve hot or chilled. Lobster, crab, or crawdads: add ¼ cup spice mix to one part distilled white wine vinegar to 3 parts water. Boil and add seafood. Cook for 2 minutes, or until just cooked through. Serve hot or chilled. Previous Next

Whipped Buttercream Frosting is the best frosting ever! This flour frosting (ermine frosting) is made without powdered sugar. It has the rich creaminess of a buttercream & the light, airy texture of a whipped cream frosting without being too sweet! < Back Whipped Buttercream Frosting without Powdered Sugar Prep Time: 30 minutes Cook Time: 10 Minutes Serves: 24 Level: Beginner Ingredients Preparation This Whipped Buttercream Frosting recipe pretty much blew my mind. I’m not a big frosting person; most buttercream frostings are just ok, and I can take them or leave them. Well, this buttercream frosting is amazing, and it uses (are you ready for this?) granulated sugar! Yep! Regular, old granulated sugar. So, if you’ve ever wondered how to make frosting without powdered sugar, this is it! Don’t worry – it’s not gritty at all. In fact, this ermine frosting has the texture of a light whipped cream with the flavor of a sweet, vanilla buttercream. It’s honestly the best frosting (buttercream or otherwise) that I’ve ever had. It’s sweet but not overwhelmingly, make-your-teeth-ache sweet. I’ve put answers to a lot of the questions I’ve received in the recipe notes. Please take a second to read through those notes before making the frosting. How to make frosting without powdered sugar Step 1 Whisk the milk and flour together in a small heavy saucepan before beginning to heat. Step 2 Once combined, heat the mixture over medium-low heat until it has thickened. At this point, it should be the consistency of a thick paste. Step 3 Remove from heat, and stir in the vanilla extract. Step 4 Let the mixture cool to room temperature before continuing. This step is key. If the mixture is warm, it will cause the butter to warm up, and you’ll end up with a thin, runny frosting. Step 5 In a separate large bowl, cream the butter, sugar, and salt together on medium-high to high until light and fluffy, about 5 minutes. Be sure to scrape down the sides to avoid gritty frosting. Step 6 Add the completely cooled milk/flour mixture to the beaten butter/sugar mixture, and beat on medium-high to high for 5 minutes. It may look separated at first, but keep whipping the frosting until it is light and fluffy. What flavors of cake go well with this frosting? This frosting has a light, sweet vanilla flavor that works well with a number of cake flavors. Here are a few ideas! Red velvet Chocolate cake Carrot cake Zucchini cake Spice cake White cake Can I make this frosting in other flavors? You can! Here are some of the different flavors of this frosting that I’ve made. Chocolate frosting Oreo frosting Brown sugar frosting Peppermint frosting Cinnamon frosting Cream Cheese Frosting Troubleshooting tips First , not cooking the milk mixture long enough. The mixture should be a thick paste. If it’s too wet, the frosting will be too loose. Second , the cooked milk mixture needs to cool completely. If it’s too warm, it will melt the butter, and you’ll end up with loose frosting that doesn’t come together. Third , using butter that’s too warm. The butter should be at a cool room temperature. It should dent if pushed, but it shouldn’t be too warm and certainly not beginning to melt. Fourth , using other types of sugars. This frosting needs to be made with granulated sugar, not powdered sugar. Fifth , not whipped the frosting long enough. The frosting needs to be whipped to get the right light and airy texture. Cutting the time short could leave you with a grainy frosting or a frosting that separates. If your frosting is still a little gritty after beating it for 5 minutes, go ahead and add the cooled milk/flour mixture. That will usually smooth out any remaining sugar. A couple people have reported that a film has formed on their milk/flour mixture. I haven’t had this happen, but another person said that she’s had good luck with blending the milk/flour mixture with a blender before cooking it. She said that it removed any lumps and helped prevent skin from forming. INSTRUCTIONS 1. In a small saucepan, whisk flour into milk together over medium-low heat, stirring constantly, until it thickens. It will be the consistency of a thick paste2. Make sure that you whisk the flour and milk together well before you begin cooking it to avoid lumps. 2. Remove from heat and let it cool to room temperature. This step is key. If your mixture is warm, it will melt your butter, and you’ll end up with runny frosting. 3. Stir in vanilla. 4. While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 5 minutes. Make sure that you scrape down the sides and really incorporate the butter and sugar to avoid gritty frosting. 5. Then add the completely cooled milk mixture. 6. Beat it for about 5 more minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream. Recipe Notes 1. Make sure that your butter isn’t too warm! The butter should be at cool room temperature. You want it to dent if you press it, but you don’t want it to be so warm that it’s near melting. 2. When cooking the milk/flour mixture, you don’t want it to look wet. It should be like a thick paste. If it’s wet and runny, your frosting will be too loose. 3. If you’re using a hand mixer, beat it on high. This recipe work well with a stand mixer because it has the power to really whip the frosting. 4. Please don’t cut the mixing time short! I know it’s tempting, but it’s important to beat the butter and sugar together for the time the recipe calls for to keep it from being gritty. If you cut the mixing times short, you won’t end up with the right texture of frosting. 5. To get the best flavor, you’ll want to use real butter and pure vanilla extract. 6. I recommend chilling any leftover frosted cake or cupcakes. 7. Nutrition values are estimates. Previous Next

Award-winning old-time Dutch Oven recipe < Back Candied Chicken Prep Time: 20 minutes Cook Time: 1.5 hours Serves: 8 Level: Beginner About the Recipe Ingredients 1 fryer chicken, cut into pieces, dredged in flour and browned in a little oil in the bottom of a #10 Dutch oven ½ cup ketchup ¼ cup mustard 1 tablespoon Worcestershire sauce 1 cup brown sugar ¼ cup onion, diced ¾ cup water 1 teaspoon salt Preparation Dredge chicken pieces through flour and brown in the Dutch oven on the stove-top over medium heat. Mix the sauce ingredients together. When chicken has been browned on all sides, remove Dutch oven from stove-top and pour mixed sauce over chicken. Cover and bake for 1 ½ hours, at 350°F. Serve over rice. Previous Next

Any ole' pressure cooker Pot Roast is the perfect family dinner recipe! This roast is tender, fall-apart beef covered in a delicious rich gravy. This dish is great for Sunday dinners and holidays alike. Get ready to impress your guest with this easy pressure cooker pot roast recipe! I do use the Ninja Foodi Pressure Cooker so that will be referenced to. < Back Pressure Cooked Roast Beef Prep Time: 10 minutes Cook Time: 90 min - 4 hours Serves: 5 Level: Beginner About the Recipe NINJA FOODI POT ROAST Pot roast is comfort food at it's finest! I just love the smell of a good pot roast cooking. Using your Ninja Foodi pressure cooker, you can have a delicious pot roast ready in half the time of your slow cooker. This recipe will work in any pressure cooker, including the Instant Pot. The great thing about making this dish in your pressure cooker is that it makes for easy cleanup. Simply throw everything in the pot, and let it do its thing! Ingredients 3 pound Chuck Roast pot roast 1 medium rough chopped yellow onion sliced 3 celery stalks cut in into large chunks 3 stalks celery, cut in into large chunks 6 whole garlic cloves 2 teaspoons onion powder 1 teaspoon garlic powder 2 cups of luke warm water 2 tablespoons of beef base, (I used Better Than Bouillon. You may substitute 3 beef bouillon cubes instead of using beef base) 1 Tablespoon or season with your heart SLAP YA MAMA Cajun Seasoning from Louisiana, Orginal Blend 1 teaspoon or season with your heart red pepper flakes Tablespoon ground pepper 2 Tablespoon dried oregano 2 Tablespoon dried basil 1 Tablespoon dried thyme 2 Tablespoon paprika 1 tablespoon Worchestershire sauce Optional: 1 tablespoon cornstarch, (see notes for lower carb thickening option INSTRUCTIONS Combine all the seasonings in a small bowl and mix them together. Season the roast evenly with the seasoning mixture. Be sure to rub the seasoning into the roast.Turn the Ninja Foodi to the saute function. Add the oil to the pan, and sear the roast for about 3 minutes on each side. Next, add in the celery, carrots, garlic, and onions.In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the mixture into the pot with the pot roast and vegetables.Turn the Ninja Foodi to the pressure cooker setting, and pressure cook on High for 90 minutes. OR on low for 4 hours for complete fall apart heaven. Make sure that the pressure cooker valve is turned to the "Seal" position. Once the roast is done cooking, remove the roast and vegetables from the pot and transfer them to a serving plate. Optional. To thicken the gravy : Turn the pressure cooker to the saute function. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a cornstarch slurry. Wisk the slurry into the gravy. Taste the gravy, and adjust the seasonings to your liking if necessary. Spoon your desired amount of gravy over the pot roast and vegetables. See notes for lower carb thickening option. NOTES For a lower-carb option, mix 1/2 teaspoon xanthan gum with 1/2 teaspoon of water and whisk it into the gravy instead of the cornstarch slurry. Preparation STEP BY STEP INSTRUCTIONS Step 1. Combine all of the seasonings in a small bowl, and season the pot roast with all of the seasonings. Be sure to rub the seasoning into the pot roast. Step 2. Turn the Ninja Foodi to the saute setting on High, and sear the pot roast for 3 - 4 minutes on each side. Next, add the vegetables to the pot with the pot roast. Step 3. In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the liquid mixture over the roast and vegetables. Step 4. Turn the Ninja Foodi to the Pressure Cooker setting, cook for 90 minutes. Ensure that the valve on the pressure cooker is turned to the "seal" position. It should come to a natural release. If it does not, you may manually turn the valve to the vent position once the cooking timer goes off. Step 5. Remove the roast and the vegetables from the pot, and transfer them to a serving plate. Step 6. Optional - To thicken the gravy: Turn the pressure cooker to the "Saute" function. The gravy should begin to simmer. Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl. Then pour the slurry mixture into the gravy, and whisk everything together. Taste the gravy, and adjust the seasonings to your taste. Spoon the desired amount of gravy over the pot roast, and vegetables. Serve, and enjoy! Ninja Foodi or any pressure cooker - I used the Ninja Foodi 8-in-1 6.5 qt pressure cooker. However, you can also use an Instant Pot. Pot Roast - You will want to use a chuck roast. When selecting a roast, be sure that it has nice marbling but not too much fat. Beef Base - I recommend using Better than bouillon beef base, however, any beef base will work. You can also use beef broth instead. Seasonings - The great thing about this recipe is that you can adjust the seasonings to your liking. The seasonings that I suggest are delicious, and make great flavor! Water - This will be mixed with the beef base. Worchestershire Sauce - This adds a nice additional layer of flavor to the roast. Vegetables - Any vegetables that you would like to make with your pot roast. I like to add carrots and celery as a great low carb option. (We personally don't like carrots, but go for it if you want!) Previous Next

This homemade ginger ale is super refreshing and simple to prepare, made with just 3 ingredients – all natural with unrefined sugars – and several flavor variations! < Back Fresh Ginger Ale (with real ginger) Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 4 Level: Beginner About the Recipe This homemade ginger ale is super refreshing and simple to prepare, made with just 3 ingredients – all natural with unrefined sugars – and several flavor variations! Ingredients For the concentrated ginger water (this will yield about 4 cups/1 l) 3.1 oz ginger 1 cup chopped 5 cups water For the ginger ale 1 cup concentrated ginger water 2 cups sparkling water or club soda or seltzer 1/4 cup honey or agave, maple; OR use granulated sugar like raw cane sugar, (add to warm ginger water) OR make sugar-free with erythritol/xylitol, etc. 1/2 lemon 1.5-2 tablespoon fresh juice; OR lime juice Preparation WHAT IS GINGER ALE? Ginger ale, despite its name, is alcohol-free. Ginger ale is a carbonated soft drink originating in 1850s Ireland and made more popular in Canada in the early 1900s. There are two main types of ginger ale. The first is the “golden style” and the second is the “dry style” (also called the “pale style”). Golden style is made with the process of fermentation (like kombucha ). It produces a deep honey-golden color and strong ginger flavor, sweet to the taste, and with natural yeast carbonation. In comparison, dry ginger ale is a mixture of ginger extract/flavoring with soda water and is far paler. In many commercial versions, it combines carbonated water with ginger flavoring (natural or artificial) and sugar or high-fructose corn syrup. The ginger flavoring itself may also contain spices, fruits, and ingredients such as lemon/lime, citric acid, etc. For this homemade ginger ale recipe, I’m preparing a homemade version of dry ginger ale with real ginger and an unrefined sweetener. IS GINGER ALE GOOD FOR YOU? Ginger is beneficial in many ways, with anti-bacterial, anti-inflammatory, and antioxidant benefits. Ginger ale is a popular remedy for indigestion, motion sickness, and sore throats. It also has several other benefits. You can make your own ginger ale at home, adjusting the amount of ginger and sugar to your taste. This is a healthy, natural beverage. THE INGREDIENTS You only need three ingredients and a few cups of water for this homemade ginger ale with real ginger. CONCENTRATED GINGER WATER Ginger: You’ll need plenty of fresh ginger root for this. Water: I like to use filtered water, but tap water is fine too. TO MAKE GINGER ALE Sparkling water: You can use sparkling water, club soda, or seltzer. You may also be able to use a soda stream machine to carbonate the beverage. Sweetener: I use honey, but you could use other granulated (like raw cane sugar) or liquid (like agave) options. It’s also possible to use a simple syrup made with your sugar of choice (refined, unrefined, or even sugar-free). For a sugar-free ginger ale recipe, use your favorite sugar-free sweetener like erythritol, monk fruit, etc. Lemon juice: Meyer lemons are excellent for their sweeter flavor. However, any lemon will work. Lime juice will also work. OPTIONAL ADD-INS AND VARIATIONS There are several ways you can experiment with adding extra flavor to this homemade ginger ale recipe. The easiest way to do this is to add extra ingredients to the ginger water while it simmers. A few ideas include: Herbs: Some mint, basil, lavender, or rosemary would also work well to infuse the homemade ginger ale with extra flavor. I like to serve mine with a few mint leaves in the glass. Green tea: With either loose leaves or tea bags. Add them to the ginger water infusion in the last 5 minutes, then remove. Berries: Blackberries, raspberries, etc. Add a large handful to the pan while simmering and gently mash to extract flavor. Peach: Use a regular or white peach and allow it to simmer in the ginger water. Cranberry: Use some cranberry juice in place of water in the ginger water. Spices: There are several spices you could experiment with, such as cardamom, ground clove, nutmeg, allspice, cinnamon, etc. You could also add a pinch of turmeric (with freshly cracked black pepper) or cayenne to boost the health benefits. HOW TO MAKE GINGER ALE? STEP 1: PREPARE THE CONCENTRATED GINGER WATER First, peel and chop the ginger into small disks/chunks. ( For a more concentrated flavor, mince or grate the ginger.) Transfer the ginger and water to a saucepan and bring to a boil. Then reduce the heat to a simmer and cover for 30 minutes. Then, remove the saucepan from the heat and allow it to cool to room temperature. Then strain it through a fine-mesh strainer to remove the ginger solids. ( At this point, you’ll have about 4 cups of concentrated ginger water. You can use it all now OR freeze some for later usage.) STEP 2: ASSEMBLE THE HOMEMADE GINGER ALE First, juice the lemon. Then, combine all the ingredients for the homemade ginger ale into a large pitcher and stir. Finally, give it a taste and adjust any elements (sweetener, lemon, ginger water, water) to your liking. WHAT IS THE GINGER ALE RATIO? I recommend using a 1:2 ratio of ginger water to club soda/sparkling water. Then sweeten the homemade ginger ale to taste and add a splash of lemon or lime juice. STORAGE INSTRUCTIONS Make ahead: You can prepare the ginger water concentrate in advance. Store it for 3-4 days in the refrigerator or several months in the freezer. I like to portion it out into a large silicone ice cube tray. I can then defrost just enough for a glass of ginger ale each time. Store: Ultimately, the ginger ale stores for as long as the carbonation lasts and should be kept in the fridge. FAQS Does ginger ale have caffeine? No, this recipe is 100% caffeine-free. All you get is a refreshing ginger taste. Is ginger ale good for acid reflux? While ginger may help with several gastro-intestinal issues, ginger ale does not have the same effect. This is because carbonated beverages can increase gastric pressure and cause acid reflux to worsen. Instead, I recommend trying ginger tea. Does ginger ale help with nausea? This depends on the amount of ginger used in the beverage. That’s the key ingredient linked to nausea relief and other stomach calming benefits. In this case, it may help.However, ginger tea or a ginger juice blend will likely be a better option. TOP TIPS AND NOTES Adjust the ratios to taste. Add more or less ginger water, sweetener, lemon, etc., to tweak the homemade ginger ale recipe to your taste. Then take a note to know for next time. “Cheat” version: You can somewhat simplify the process by turning the ginger water into a ginger syrup (with the addition of the sugar). That can then simply be mixed with the carbonated water and served with a lemon or lime wedge; voila! Note that the ratio of syrup to carbonated water will change. Using leftover ginger solids: Rather than discarding them, you could add them to baked goods, smoothies, yogurt, ice cream, or even turned into candied ginger. Previous Next

Your grandmas classic carrot cake. < Back Carrot Cake Prep Time: 25 Minutes Cook Time: 45 minutes or until a toothpick comes out clean Serves: 9 Level: Beginner Ingredients 2 cups flour 2 cups sugar 2 teaspoons cinnamon 2 teaspoons salt 3 cups grated carrots (can be frozen) 4 eggs (fresh or dried) 2 teaspoons soda 1 teaspoon baking powder Preparation Mix all ingredients together and pour into a lightly greased 9” x 13” baking pan. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. When cooled, frost with Cream Cheese frosting Previous Next

Homemade Cheez-Its are crunchy, cheesy, salty, and just a little greasy. As seen in the cookbook Classic Snacks Made from Scratch! < Back Homemade Cheez-Its Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 15 dozen crackers Level: Beginner About the Recipe Homemade Cheez-Its are crunchy, cheesy, salty, and just a little greasy. As seen in the cookbook Classic Snacks Made from Scratch! Ingredients 1 8-ounce block extra sharp cheddar cheese, coarsely shredded 4 tablespoons (2 ounces) cubed unsalted butter, at room temperature 1 teaspoon kosher salt 1 cup (120 grams; 4 1/4 ounces) unbleached all purpose flour 2 tablespoons ice water Preparation In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous. Add the flour and mix on low speed; the dough will be dry and pebbly. Slowly add the water and continue to mix as the dough coalesces into a mass. Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square. Bake for about 15 minutes or until the crackers are puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool. Notes Crackers will keep for up to 1 week in a sealed container at room temperature. Previous Next