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< Back Homemade Strawberry Pop-Tarts Prep Time: 1 Hour Cook Time: 15 Minutes Serves: 10 Pop-Tarts Level: Beginner About the Recipe Ingredients For the Crust 2 ½ cups (310 g) all-purpose flour 1 Tablespoon granulated sugar ½ teaspoon table salt 1 cup (226 g) unsalted butter cubed and very cold ½ cup (120 g) sour cream (may substitute plain full-fat Greek yogurt) For the Filling ¼ cup granulated sugar 2 teaspoons cornstarch 8 oz (226 g) strawberries quartered (see note to use different fruit) 2 teaspoons lemon juice ½ Tablespoon butter salted or unsalted Egg Wash 1 large egg 1 teaspoon water For the Glaze 1 ½ cups (190 g) powdered sugar 2 Tablespoons milk 1 Tablespoon light corn syrup see note ¼ teaspoon vanilla extract Nonpareils sprinkles, or coarse sanding sugar for decorating, optional Preparation As the before or after school snack of so many childhoods, pop tarts have a special place in our hearts. With an ever-changing variety of flavors, shiny foil wrappers, and quite possibly the easiest preparation ever, store-bought pop tarts might seem hard to beat–but today’s recipe proves otherwise! My homemade strawberry pop tarts have a delightfully flaky (not crumbly) golden brown crust, a bright strawberry jam filling, and a firm, tasty icing that is totally foolproof. Oh, and did I mention they have no preservatives , artificial colors , or artificial flavors ? Once you taste these, you won’t be reaching for the store-bought version anytime soon! When developing this recipe, I opted to use my versatile and foolproof homemade pie dough for the crust. Not only is it buttery and tender, it’s also SO simple to bring together with absolutely no guesswork required. The strawberry jam filling is quick and easy too, taking just a few minutes on the stove. And finally, the glossy, perfectly set icing. Let’s get started! For Crust Combine flour, sugar, and salt in the basin of a food processor.2 ½ cups (310 g) all-purpose flour,1 Tablespoon granulated sugar, ½ teaspoon table salt. Scatter butter pieces evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and your mixture resembles coarse crumbs. You should still see some pieces of butter remaining, some may be as large as chocolate chips, this is fine!1 cup (226 g) unsalted butter Add sour cream and pulse until sour cream is incorporated, flour is absorbed, and mixture is beginning to cling together.½ cup (120 g) sour cream Remove dough from the food processor (be careful of the blade!) and transfer to a piece of plastic wrap. Form into a ball then flatten into a disk. Chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling. For Filling Combine sugar and cornstarch in a small saucepan and whisk together until combined. ¼ cup granulated sugar,2 teaspoons cornstarch Add berries and lemon juice and stir to combine.8 oz (226 g) strawberries,2 teaspoons lemon juice. Transfer saucepan to stovetop over medium-low heat and cook, stirring constantly, until the berries release their juices and begin to soften. Mash them with a potato masher or large fork until no large pieces remain. Stir while the mixture bubbles and cook until it begins to thicken and begins to approach a jelly-like consistency. Note that the filling will continue to thicken as it cools. Once the filling begins to thicken, remove from heat and stir in butter until completely combined. Set aside and allow to cool completely before filling the pastry (you can speed up the process by placing the filling in the refrigerator) . ½ Tablespoon butter Assembly Once dough has chilled and the filling has cooled, preheat the oven to 400F (205C) and line a baking sheet with parchment paper. Prepare egg wash by thoroughly whisking together egg and water.1 large egg,1 teaspoon water Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼” thick then cut into 2.5”x4” (6x10cm) rectangles (I use a rectangular cookie cutter to do this, but you can just use a sharp knife or a pizza wheel!). Place one rectangle on the prepared baking sheet and lightly brush the surface with egg wash. Drop a rounded Tablespoon of strawberry filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal, then brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent. Repeat steps above until you have formed all of your pop tarts, then transfer to a 400F (205C) oven and bake 15-17 minutes and begin to turn golden brown. Allow pop tarts to cool on a baking sheet before decorating with icing. Icing Combine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract and whisk until combined. If the mixture is too thick, add remaining milk as needed until smooth (if icing becomes too thin, you can always thicken it with a bit more powdered sugar). Icing has reached ideal consistency when you lift the spoon from the icing and the ribbon that drizzles off the spoon holds its shape for several seconds before dissolving back in the bowl.1 ½ cups (190 g) powdered sugar,2 Tablespoons milk,1 Tablespoon light corn syrup,¼ teaspoon vanilla extract Drizzle icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying. Previous Next

< Back Spanish-Style Hot Chocolate Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 4 Cups Level: Beginner About the Recipe This rich and decadent version of hot chocolate has a silky texture and hint of spice from the garnish of cayenne pepper. Ingredients 4 ounces dark chocolate (70% cacao), broken or cut into 1/2-inch pieces 2 1/4 cups whole milk 2 teaspoons white sugar, or to taste 1 pinch of salt 1/2 teaspoon cornstarch cayenne pepper to garnish top Preparation Step 1 Break up chocolate into small pieces and set aside. Step 2 Add milk, sugar, salt, and cornstarch to a saucepan, and whisk thoroughly. Step 3 Place over medium to medium-high heat, and cook stirring until the milk just starts to simmer. Step 4 Remove milk from heat, and quickly whisk in chocolate until completely melted and emulsified. Step 5 Serve immediately in hot cups, garnished with a pinch of cayenne on top if desired. Cook's Notes: This is the thinner, drinkable version of Spanish-Style Hot Chocolate. For the thicker, richer version, used for dipping churros, increase the cornstarch from 1/2 teaspoon to 1 teaspoon, and increase the chocolate amount from 4 ounces to 6 ounces. If semi-sweet chocolate is used instead of dark, bittersweet chocolate, the white sugar amount may need to be reduced, according to taste. Previous Next

< Back Herb Tomato Sauce All-Around Excellent Herb Tomato Sauce for pizza, pasta sauce, marinara sauce. Previous Next

< 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

< 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

< Back Peanut Clusters These easy 4 Ingredient Peanut Clusters are a perfect no-bake candy for Christmas. They’re made with mix of chocolate chips, butterscotch chips, creamy peanut butter, and roasted peanuts. This easy sweet treat makes the perfect homemade holiday gift! Previous Next

< 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

< Back Spice Suggestions for Different Foods Prep Time: Cook Time: Serves: Level: Beginner About the Recipe Ingredients · Beans (dried) : cumin, cayenne, chili parsley, pepper, sage, savory, thyme · Beef: basil, bay leaf, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme. · Breads: anise, basil, caraway, cardamon, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poopy sees, rosemary, saffron, sage, thyme · Cheese: basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint mustard, nutmeg, paprika, parsley, pepper, sage tarragon, thyme. · Chicken: allspice basil, bay, cinnamon, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme · Corn: chili, curry dill, marjoram, parsley, savory, thyme, ancho · Eggs: basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme · Fish: anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory tarragon, marjoram · Fruits: allspice, anise, cardamom cinnamon, cloves, coriander, ginger, mint · Lamb: basil, bay cinnamon, coriander, cumin curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, savory, tarragon, thyme · Potatoes: basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme · Salad Dressings: basil, celery seed, chives, dill , fennel, garlic, horseradish, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme · Salads: basil, caraway, chives, dill, garlic, lemon peel, lovage, marjoram, mint, oregano, parsley, rosemary, tarragon, thyme · Soups: basil, bey chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, thyme · Sweets: allspice angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary · Tomatoes: basil, bay celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo file, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme Preparation Previous Next

< Back Carrot Cake Prep Time: 25 Minutes Cook Time: 45 minutes or until a toothpick comes out clean Serves: Level: Beginner About the Recipe 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

< Back Pain Perdu Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 4 Level: Beginner About the Recipe Ingredients Melted butter for brushing 4 eggs, lightly beaten 1/2 cup heavy cream 1 1/4 cups milk 1 Tbs. Grand Marnier (optional) Pinch of salt Zest of 1 orange 5 Tbs. sugar 1 tsp. vanilla extract 8 slices brioche or other egg bread, each 1 inch thick 1/2 cup caramel sauce, warmed 6 Tbs. crème fraîche Preparation Preheat a Breville grill by setting the dial halfway between "sandwich" and "sear." Brush the bottom griddle plate with melted butter. In a shallow bowl, whisk together the eggs, cream, milk, Grand Marnier, salt, orange zest, sugar and vanilla. Working in batches, soak the bread in the egg mixture for 30 seconds per side. Place the bread on the griddle plate, close the lid and cook until golden and crispy, about 4 minutes. Transfer to a cutting board and cut each slice in half diagonally. Divide the slices among individual plates. Top each with 2 Tbs. caramel sauce and 1 1/2 Tbs. crème fraîche. Serve immediately. Serves 4. Previous Next

< Back Basic Chocolate Pudding or Pie Filling Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4 Level: Beginner Ingredients 1 cup of sugar 2 eggs 5 tablespoons white all-purpose flour (6 for pie filling) 2 tablespoons butter 1 tablespoon cornstarch (2 for pie filling) 2 teaspoons vanilla ½ teaspoon salt 2/3 cup non-instant powdered milk 3 1/2 cups of water (3 cups for pie pie filling) Preparation Bring half of the water to a boil Take the remaining half of the water and blend in a blender with the dry ingredients and the two eggs. Slowly pour the liquid mixture from the blender into the boiling water. After it comes back to a boil, cook for 1 minute stirring constantly. Stir in 1 tablespoon of butter and 1 teaspoon of vanilla. For pie filling: Chocolate: add 4 tablespoons of baking cocoa to dry ingredients. Coconut: add 1 cup shredded coconut. Can use coconut flavoring instead of vanilla. Banana Cream: use banana flavoring instead of vanilla. This recipe is yummy and soooo very easy to make, and a lot cheaper than buying it in a box or pre-made. Previous Next

< Back Sheet Pan Chicken Thighs Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Easy one-pan weeknight meal that’s so convenient, family-friendly, and delicious! This sheet pan chicken thighs with brussels sprouts never disappoints. It’s definitely a breeze to throw together, and it’s bursting with flavors! Ingredients 2 pounds (900 grams) chicken thighs (about 6) bone-in, skin-on 3 tablespoons olive oil divided 1 tablespoon Italian seasoning 1 teaspoon salt divided ¼ teaspoon ground black pepper 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon stone ground mustard 10 ounces (300 grams) brussels sprouts trimmed 1 red onion sliced into 8 wedges 6 cloves garlic Preparation One Pan Chicken Dinner I’m a massive believer in one-pan meals. I mean, we’re all leading very busy lives and let’s be honest, sometimes we struggle to get dinner ready and served on the table. But I’m here to make your life easier, and share with you a recipe that I hope will become a staple dinner in your family. Whenever you’re too busy or overwhelmed with everything that’s going on in your life but you need to cook dinner, think of this recipe. All you need is chicken thighs, a couple of vegetables of your choice, some seasonings, a sheet pan, and you’re good to go! The Ingredients The main ingredients in this recipe are, of course, the chicken thighs (I used skin-on, bone-in), olive oil, salt, and pepper. The rest are the flavorings, and the veggies, and this recipe is very versatile. So you can change things up depending on what you have available, or to your preference. The mustards give the chicken a great taste and help the chicken crisp up more and get that lovely golden color. I add Italian seasoning to a lot of my dishes, it just adds so much to the flavor so I always have a large jar of homemade Italian seasoning in my cupboard. For the veg, I love Brussels sprouts in this recipe, they turn out so crispy and flavorful as they baste in the pan drippings. I mean, even my husband that never liked Brussels sprouts loves them here! For different textures and flavors, add sliced sweet onion and garlic with the peel on that will soften and caramelize as it cooks. How To Make This Sheet Pan Chicken Dinner First, let’s talk about the chicken marinade. While I strongly recommend that you marinate the chicken for at least 30 minutes, and possibly overnight. I know this is real life, and sometimes we’re running out of time. In that case, you can skip this step and just marinate the chicken as you trim the Brussels sprouts and slice the onions. Remember, the longer you marinate the chicken, the more flavorful the chicken will be. You can make this ahead of time, and leave the chicken to marinate in the fridge overnight. Trust me, it’s worth it. So in a large bowl combine the chicken with the marinade ingredients, and toss until the chicken thighs are well coated. Cover with cling film, and marinate in the fridge until you’re ready. Trim the brussel sprouts, and slice the onion into 8 wedges. Toss in olive oil, salt, and pepper over the sheet pan. Then place the chicken thighs between the veggies. You don’t need to add water to the pan, or tent with foil. Just bake for 30-35 minutes at 400°F (200°C). If using boneless chicken thighs, they’ll be ready quicker and should take around 25 minutes. Brown under the broiler for 3-4 minutes, but watch it carefully. When you’re happy with the browning, remove from the oven. How To Check If The Chicken Is Cooked Through And Safe To Eat? The skin should become golden and crispy. Check the doneness of the chicken by using a fork and a knife and cut through a small piece to see if the meat is well cooked and no longer pink. You could also check using a kitchen thermometer which is more reliable. Insert the thermometer in the center of the chicken thigh (not the bone), and the internal temperature should be read 165°F or 75°C. How To Trim Brussels Sprouts 1. Cut off the stem end and remove any yellow/brown outer leaves. 2. If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut them into halves. If large, cut into quarters. What To Serve This Sheet Pan Chicken Thighs Dinner With? If you want to keep things simple and light, then just serve the chicken thighs with the veggies from the sheet pan. If you want a very filling dinner, then serve with creamy mashed potatoes, scalloped potatoes, basmati rice, or brown rice. Recommended Tools To Make This Recipe Sheet pan . For this recipe, I used my half sheet pan which was the perfect size for 6 chicken thighs and the vegetables. Glass mixing bowl . Instant read kitchen thermometer . The easiest way to know that your chicken is cooked through and safe to eat, and not overcooked. Instructions To marinate the chicken, put the chicken thighs in a large bowl. Then add 1 tablespoon of olive oil, Italian seasoning, half teaspoon of salt, pepper, lemon juice, dijon mustard, and stone ground mustard. Toss the chicken so that everything is coated evenly, then cover with cling film and marinate in the fridge for at least 30 minutes. Place trimmed and halved brussels sprouts on a sheet pan, followed by red onion, and garlic cloves. Drizzle with the remaining olive oil, and season with the remaining salt and pepper. Toss so that everything is well coated. Using tongs, place marinated chicken thighs skin side up on the sheet pan. Bake uncovered at 400°F (200°C) for 30-35 minutes. Then crisp the skin up and brown it under the broiler for a few minutes. Notes: The longer you marinate the chicken, the more flavorful the chicken will be. I recommend marinating the chicken for at least 30 minutes, and up to 48 hours in the fridge. If you’re running out of time, you can skip the marinating process. I don’t recommend using chicken breasts in this recipe as they tend to dry out. So use chicken thighs instead to get juicy and nice chicken. Check the doneness of the chicken thighs by inserting a kitchen thermometer in the center of the chicken (not in the bone), and it should read 165°F (75°C). I like to add garlic cloves with the peel on , roast them and they will caramelize and become sweet. When serving, squeeze them out, and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days. Freeze pre-portioned in freezer bags for up to 2 months. How to trim Brussels sprouts Cut off the stem end and remove any yellow/brown outer leaves. If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut them into halves. If large, cut into quarters. Previous Next