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Dill dressing is always so light and refreshing. < Back Dill Dressing Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 cup cottage cheese 1 cup nonfat plain yogurt 1 clove of garlic, crushed 1 teaspoon dill weed 2 teaspoons sugar ½ teaspoon dry yellow mustard powder ¼ teaspoon black pepper 3 teaspoons malt, tarragon, cider vinegar Preparation Combine all ingredients into a blender and mix until smooth. Yields @2 cups Pour into bottles and store in the fridge. Previous Next

This blueberry upside-down cake recipe starts with a lemony cake that's baked over scrumptious blueberries in a springform pan. It's then inverted so the blueberries are on top! Serve warm with fresh whipped cream. < Back Blueberry Upside Down Cake Prep Time: 30 Minutes Cook Time: 1 Hour Serves: 10 Level: Beginner Ingredients Topping: 2 cups fresh blueberries ½ cup white sugar 2 tablespoons all-purpose flour 2 tablespoons grated lemon zest Cake: 1 cup white sugar 1/2 cup unsalted butter, softened 3 large eggs 1 tablespoon grated lemon zest 1 teaspoon almond extract 2 cups all-purpose flour 4 teaspoons baking powder 3/4 cup milk Finishing: 1/2 cup slivered almonds, toasted Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan. Step 2 Make the topping: Combine blueberries, sugar, flour, and lemon zest in a bowl. Toss until blueberries are coated, then pour into the prepared pan. Step 3 Make the cake: Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then stir in lemon zest and almond extract. Step 4 Stir flour and baking powder together in a small bowl; beat into butter mixture alternately with milk, mixing just until incorporated. Pour cake batter over blueberries in the pan. Step 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Place a serving plate over the top of the pan and carefully invert the cake and plate together so the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of the cake and serve warm. Previous Next

Quick, easy, fresh and the flavor doesn't stop! < Back Greek Salad Prep Time: 10 minutes Cook Time: Serves: 4 Level: About the Recipe Ingredients Dressing ¼ cup extra-virgin olive oil 3 tablespoons red wine vinegar 4 garlic clove , minced 1 teaspoon dried oregano , more for sprinkling 1 teaspoon dried dill ¼ teaspoon Dijon mustard 1 teaspoon sea salt , to taste Freshly ground black pepper For the salad 1 English cucumber , cut lengthwise, seeded, and sliced ¼-inch thick1 green bell pepper , chopped into small pieces 2 cups halved cherry tomatoes 5 ounces feta cheese , cut into ½ inch cubes ⅓ cup thinly sliced red onion ⅓ cup pitted Kalamata olives Preparation Mix everything together and enjoy this amazing. salad! It is a family favorite! Previous Next

The Starbucks Medicine Ball used to be a Starbucks secret menu item, but the word got out about how great it is, and they moved it to their regular menu. Just in time, I guess? < Back Copycat Starbucks Medicine Ball Tea Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 1 Level: Beginner About the Recipe Ingredients 3/4 cup water 3/4 cup lemonade (I used Simply Light) 1 bag Teavana Jade Citrus Mint Tea 1 bag Teavana Peach Tranquility Tea 2 teaspoons honey 1/8 teaspoon peppermint extract (optional) Preparation WHAT MAKES THE MEDICINE BALL UNIQUE? To completely decode the Medicine Ball from Starbucks means figuring out how to make steamed lemonade. Sounds pretty fancy right? Actually, steamed lemonade is simply lemonade that has been heated up. So feel free to use a good quality pre-made lemonade. Heat it up as you would water for the tea. Put the tea bags into the hot lemonade. You are pretty close to figuring out the secret. Add some honey and voila! You just created a copycat Starbucks Medicine Ball at a fraction of the price. HOW TO MAKE A STARBUCKS MEDICINE BALL AT HOME Begin by combining water and lemonade and heating it, either on the stovetop or in the microwave, until it’s hot. Next, steep the tea bags in the hot lemonade tea mixture for 2-3 minutes. Remove tea bags. Finally, pour into a mug, and add in honey and peppermint extract. Stir to combine. Enjoy the warmth. VARIATIONS ON THE COPYCAT STARBUCKS MEDICINE BALL You can ask for an optional pump of peppermint syrup as well. I think that sounds great, but maybe you don’t want the added sugar. That is why I added peppermint extract as an optional ingredient to this recipe to give it that mint flavor without the sugar. Fresh mint leaves would also be nice in this hot drink. DO YOU HAVE OTHER RECIPES FOR COLD AND FLU SEASON? Chances are you want a medicine ball tea because the flu has come to town like an unwanted house guest. You know the type. Shows up at the worst time and stays too long. So now you don’t have to risk giving everyone else your cold by running out for a Medicine Ball at Starbucks. And wouldn’t you rather just stay home in bed getting better anyway? Instructions Combine water and lemonade and heat until hot, either on the stovetop or in the microwave. Steep tea bags in the hot lemonade tea mixture for 2-3 minutes. Remove tea bags. Pour into a mug, add in honey and peppermint extract. Stir to combine. Enjoy the warmth. Notes I used Simply Light Lemonade, it has fewer calories, and I like the pulp it has, too. Add more or less honey to taste. I felt the lemonade already made it sweet. I like the addition of the peppermint extract. It works to decongest. Leave it out if you don't like that extra bit of mint. Makes one 12-ounce serving. TO MAKE WITHOUT TEAVANA TEA: Follow the same instructions but in place of the Teavana Tea in the recipe use one of each of these teabags; Bigalow Mint Medley, Celestial Seasonings Country Peach Passion, and Celestial Seasonings Vitamin C Shine. I still add the peppermint extract to mine, but it's optional. Previous Next

Black Licorice Caramels just like grandma used to make. A creamy, soft caramel flavored with anise. The best black licorice recipe out there! < Back Black Licorice Caramel Prep Time: 5 min Cook Time: 20 min Serves: Level: Beginner About the Recipe Ingredients 1 can sweetened condensed milk ¼ t. salt 1½ c. light corn syrup 2 t. (or less) anise (licorice) oil 1 c. butter 1 t. (or less) black food color 2 c. sugar Preparation Lightly spray or butter a 9” square (or 7xll”) baking pan – glass is best. (Update: can line with sprayed foil, then lift out after they’ve set up.) In a heavy 4-quart saucepan, combine sweetened condensed milk Corn syrup, butter, sugar and salt. Place over medium heat and stir with a wooden spoon until well mixed. Cook, stirring constantly to 235º or 236º. Remove from heat and stir in flavoring, food coloring and blend well. Without scraping, pour into prepared pan. Allow to stand at room temperature for several hours. Cut and wrap. Be prepared for black teeth when you eat them! Find the recipe for sweetened condensed milk in the Recipe section under Miscellaneous.

The Best Homemade Ranch And Mayo EVER!!! < Back Homemade Mayo & Ranch Prep Time: 10 Minutes Cook Time: N/A Serves: 6 Level: Beginner About the Recipe The Best Homemade Ranch And Mayo EVER!!! Ingredients MAYO INGREDIENTS: 1 whole egg 1/2 lemon, juiced 1 tsp Dijon mustard 1/2 tsp salt 1 cup avocado oil RANCH INGREDIENTS: 1 cup buttermilk 1 cup sour cream 1 whole lemon, juiced 1 tbsp fresh parsley or 2 tsp dried 1 tbsp fresh chives or 2 tsp dried 1 tsp salt 1 tsp black pepper 1.5 tsp dried dill 1.5 tsp garlic powder 1.5 tsp onion powder Preparation 1. For mayo, add all ingredients except oil to a large mason jar. Then pour oil in and blend until thick and creamy—takes about 10-15 seconds 2. Add buttermilk and sour cream on top of mayo, then add in remaining ingredients. Mix, shake, blend together. 3. Serve and enjoy! Previous Next

Best Chocolate Chip Cookies Ever! They are crispy on the outside, soft on the inside, but not too chewy. A delightful twist on the classic! < Back Homemade Chocolate Chip Cookies Prep Time: 10 Minutes Cook Time: 8-10 Minutes Serves: 12 Level: Beginner Ingredients 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup light brown sugar, packed 2 large eggs 1 tsp vanilla extract 3 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 2 cups semisweet chocolate chips Preparation Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, baking soda, and salt; gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely Previous Next

A delicious taste of years gone by < Back 1922 Girls Scout Cookie Prep Time: 5-7 minutes Cook Time: 8-10 minutes Serves: 6 -7 dozen cookies Level: Beginner Ingredients 1 cup softened butter 1 cup white sugar 2 eggs 2 tablespoons milk 1 teaspoon vanilla 2 cups flour 1 teaspoonsalt 2 teaspoons baking powder Course or table sugar to sprinkle on cookies before baking (optional) Preparation Cream butter, add sugar and cream together. Add beaten eggs, milk, vanilla, flour, salt, and baking powder. Mix together well, cover, and refrigerate for at lease one hour. Roll dough about 1/4 inch thick and cut into preferred shapes (round being the most common) Sprinkle with sugar (optional). Bake in a 375° oven for 8-10 minutes, or until the edges begin to brown. Previous Next

What is not to love about a good egg salad sandwich? All the flavor in a simple sandwich. < Back Egg Salad Sandwich Prep Time: 5 minutes Cook Time: Serves: 4 Level: Beginner About the Recipe Ingredients 8 slices bread 8 medium boiled eggs OR 8 pickled eggs ¾ cup mayonnaise (or to moistness desired) 3 tablespoons mustard, your favorite (or to taste) ¼ teaspoon salt (to taste) 1/8 teaspoon pepper (to taste) Preparation Dice boiled or pickled eggs into small pieces. Mix in mayonnaise, mustard, salt, and pepper to taste. Spread equal amounts on to four buttered pieces of bread, cover each with remaining slices. Cut diagonally and serve. Regular boiled egg sandwiches are good, but if you want to take it up a notch, try the pickled egg sandwich. It will tickle your tongue! Previous Next

Lemon Crème Brulee is the perfect summertime dessert. But the lemon custard can be tricky to master. This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Prepared Home! < Back Lemon Creme Brûlée Prep Time: 10 minutes Cook Time: 32-42 minutes Serves: 6 Level: Beginner Ingredients Zest of 1 Large Lemon 100 grams (½ Cup) + 2 Tablespoons Granulated/ Caster Sugar 20oz (2.5 Cups) Heavy Whipping Cream 6 Large Egg Yolks, at room temperature ½ Teaspoon Vanilla Bean Paste ¼ Teaspoon Pure Lemon Extract 7 ½ Tablespoons Granulated Sugar (1 ½ Tablespoons per creme brulee) Kitchen Torch Preparation This recipe is quite simple, only a few things are needed: Large Lemon. We are just going to use the zest from the lemon. The lemon juice can be too acidic and curdle the cream, like buttermilk. Granulated Sugar. The sugar is used to sweeten the cream as well as Heavy Whipping Cream. Make sure you use heavy whipping cream, this has a higher fat content than regular whipping cream. Large Egg Yolks. Make sure when you separate the egg whites from the yolk there is no white left with the yolks. Vanilla Bean Paste . You can use a whole vanilla bean or vanilla extract. Pure Lemon Extract. Although the lemon zest gives an intense lemon flavor the little bit of lemon oil helps really ensure the strong lemon flavor. Kitchen Torch . Although not an ingredient, this tool is key to burning the sugar on top. You can use an oven's broiling feature but you have to be very careful with timing not to burn too much. Instructions Preheat the oven to 325F and get a large roasting pan and 6 ramekins out and ready to use. In a large saucepan add two tablespoons of sugar and the lemon zest then using your clean hands rub the lemon zest into the sugar for two minutes, this helps release all of the lemon oils from the zest. Add the heavy cream and cook over medium heat until just before the boiling point. Turn off the heat and place the lid on to steam for ten minutes. In the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld mixer whisk egg yolks and sugar. Beat on high until they start to turn a paler yellow color. Then, slowly add the hot cream mixture in small increments continually stirring. Doing this slowly tempers the eggs, preventing them from scrambling. Then stir in the vanilla bean paste and lemon extract. Place a fine-mesh sieve over a large bowl preferably one with a pouring spout and strain the custard mixture. This will remove the lemon zest and any egg that was scrambled. Pour the lemon cream evenly into the ramekins. Place ramekins in a large roasting pan and then fill the baking pan with hot water until about halfway up the ramekins. I find it easiest to use boiling water from the kettle. Bake for 32-42 minutes, you want the center of the creme brulee to be set but have a little bit of jiggle, if you want to use an instant-read thermometer the internal temperature should be 170F/77C. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Place in the refrigerator covered in a container or with plastic wrap for at least 4 hours or overnight before serving. If you want to make a lemon twist, slice a whole piece of lemon then remove the insides and extra white pith from the peel then just use your fingers to twist the lemon up, the lemon peel should naturally hold its shape Right before serving sprinkle 2 teaspoons of the sugar on top of each creme brûlée and using a kitchen torch burn the sugar. Add fresh berries and lemon twist if you want. Previous Next

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes! < Back Garlic Parmesan Orzo Pasta Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 4 Level: Beginner About the Recipe This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes! Ingredients 2½ cups low sodium chicken broth 1½ cups dry orzo pasta (about 278 grams) 2 cloves garlic (finely minced) ½ teaspoon salt ¼ teaspoon black pepper ⅓ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner) ¼ cup shredded Parmesan cheese 2 tablespoons fresh parsley Preparation Anything that has garlic and parmesan in it is bound to be good, right? Slow Cooker Garlic Parmesan Chicken Stew, Garlic Parmesan Scalloped Potatoes, Pesto Parmesan Instant Pot Chicken Breast and Potatoes…Yeah. It’s a pretty killer combo. Add pasta to the mix, especially orzo pasta, and you’ve pretty much reached the epitome of good food. This Garlic Parmesan Orzo Pasta recipe is a recipe you don’t want to miss! It’s a decadent side dish or vegetarian entree that’s fancy enough to be served for a dinner party but also quick and easy enough that you can whip it up for a simple weeknight dinner. Just one pot, a few simple ingredients, 20 minutes, and it’s ready to go! What is orzo pasta? Orzo is a small, oval-shaped pasta that resembles grains of rice. It can be cooked either like pasta (boiled and then drained) or it can be cooked in the same way rice would be cooked (simmered in liquid until it’s fully absorbed.) This garlic parmesan orzo pasta recipe utilizes the second cooking method. The orzo is simmered in broth until the liquid is absorbed, then cream and cheese are incorporated to create a light cream sauce. This method results in a creamy consistency very similar to risotto as the starch from the pasta mixes with the liquid to create a thicker, creamier base for the sauce. Key Ingredients Chicken Broth: I usually use low sodium chicken broth. If you use regular chicken broth, you may want to adjust the amount of salt you add so it’s not too salty. Dry Orzo Pasta: you can find orzo pasta at most grocery stores! Garlic: use fresh garlic for the best flavor. Garlic powder just isn’t the same! Salt and Black Pepper: thanks to the broth, garlic, and cheese, you don’t need much when it comes to seasonings. A simple duo of salt and black pepper is all you need! Cream: any kind will work! Use heavy cream for a richer flavor. Light cream will be a bit thinner but will still be delicious. Parmesan Cheese: freshly grated parmesan is the way to go. Pre-shredded cheeses contain an anti-caking agent which can cause a grainy texture. Parsley: I love to use a sprinkle of fresh parsley to add freshness and add a pop of color. How to make Garlic Parmesan Orzo Pasta This orzo pasta recipe is a quick and easy recipe that’s made in just one pot for super easy cleanup! Cook the pasta: In a skillet, combine broth, pasta, garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer until the liquid is absorbed. Make sure to stir often! Finish and serve: Mix in cream, parmesan, and parsley then serve and enjoy! FAQs Is orzo pasta or rice? While orzo is often mistaken for rice because of its small rice-like shape, it is in fact a pasta! Can you use another pasta? Yes! You can use any smaller pasta shape in this recipe and it should yield similar results. You can also substitute the orzo out for Arborio rice to get a similar consistency. Keep in mind the cook time will change, so make sure you cook until all of the liquid is absorbed, adding more liquid if necessary to cook the pasta. How long will cooked orzo keep? Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed. Can orzo be frozen? Yes! You can freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten. Variations on this recipe: Add veggies. You can mix in any cooked veggies you like to give this pasta dinner a boost of nutrition. Try it with peas, tomatoes, asparagus, broccoli, bell peppers, mushrooms, spinach, you name it. Make it meaty. Fill out the meal by mixing in cooked chicken, sausage, or bacon. Spice it up. If you like your pasta with a kick of heat, try adding in red pepper flakes or cayenne pepper. Brighten it up. Add another layer of flavor with a splash of lemon juice. Serving suggestions This garlic parmesan orzo pasta makes a delicious vegetarian entree with a side of roasted vegetables or garlic bread. It also makes the perfect side dish next to your favorite protein. Serve it with Slow Cooker Chicken Breast, baked tuscan chicken, or Instant Pot Whole Chicken! Instructions Combine broth, pasta, garlic, salt and pepper in a medium skillet. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth). Stir in cream, Parmesan and parsley. Serve. Notes Storage: Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed. You can also freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten. Previous Next

Learn how to make homemade butter the old fashioned way using fresh cream and your KitchenAid stand mixer. No butter churn required! < Back How to make homemade butter Prep Time: 1 hour 15 minutes Cook Time: N/A Serves: 1 pound butter Level: Beginner About the Recipe Learn how to make homemade butter the old fashioned way using fresh cream and your KitchenAid stand mixer. No butter churn required! Ingredients 1 32 oz container (1 quart) of heavy whipping cream or heavy cream ice cold water 1/2 teaspoon salt, optional Preparation 1. To start, set the cream out on the counter for about an hour to let it come to room temperature. This will help the mixing process go more quickly. If the cream is cold it will take longer to separate. 2. Pour 2 - pints of heavy cream (32 ounces) or whipping cream into your mixer bowl. Turn the mixer on and start on low speed gradually increasing to medium - medium high speed. 3. First the cream will turn into soft whipped cream, then whipping cream with stiff peaks. Keep mixing until the cream separates. 4. You will start to see the mixture stick to the whisk attachment. At this point cover the mixer with a dish towel to prevent splattering (this is a must). 5. This usually takes about 5 to 10 minutes and you will hear (a sloshing) and see the butter fat separate from the liquid (buttermilk). 6. Once the butter has solidified, pour off the buttermilk and save it for baking or use in homemade biscuits, pancakes or waffles. 7. Now you want to rinse the butter to remove all the buttermilk. If not, the butter will turn rancid. 8. Rinse the butter by pouring ice cold water over the butter and pressing the remaining buttermilk out using a small spatula or knead with your hands. 9. Pour off the water and repeat the process until the water runs clear. 10. Once the water runs clear, keep pressing the butter to remove as much of the buttermilk as possible. 11. At this point add a bit of salt (optional) and work it through the butter using your spatula. 12. Pat the butter dry with a paper towel and place butter in a covered bowl or shape into sticks and wrap in parchment paper (label and date). NOTES : Homemade butter stores in the refrigerator for up to 10 days or freeze for up to 12 months. Salted butter will freeze for up to 6 months and unsalted butter will last 12 months. Butter left out on the counter will last 3-5 days at room temperature. Previous Next