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< Back Homemade Egg Noodles Prep Time: 10 minutes Cook Time: 3-5 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 2 beaten eggs 4 tablespoons milk 1 teaspoon salt 2 cups all-purpose white flour Preparation Mix together eggs, milk, and salt. Add one cup of flour and just a little more flour to bring the dough together, but not make it a stiff dough. You don’t need to knead it. With the remaining flour, heavily dust your work area and start to roll dough out. Heavily flour the top and bottom of the dough and you can turn it over every once in a while to make sure nothing is sticking. Roll the dough really, really thin. Once it is the thickness you want, cut it into rectangular bite sized pieces (1/4-1/2 wide, ½-1 long – your size preference) with a pizza knife. Using a bakery scraper, scoop up the noodles and the flour that is left on the workstation and drop it into your boiling soup. The flour will help thicken the soup a little. Cook uncovered for about 3-5 minutes. After making it the first time, you will get a better idea of how thin you want to roll your dough. When cooking, the noodles will expand a bit. I prefer my noodles to be thinner and not so chewy. These noodles are especially good in my quick and easy Chicken Noodle soup. Previous Next

< 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

< Back No-Bake Peanut Butter Cookies Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 48 cookies Level: Beginner Ingredients 3 cups white sugar ¾ cup butter ¾ cup milk 1 ½ cups peanut butter ½ teaspoon vanilla extract 4 ½ cups quick-cooking oats Preparation Step 1 Combine sugar, butter, and milk in a saucepan over medium heat. Bring to a rapid boil and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla. Mix in oats, stirring until mixture begins to cool. (Transfer mixture to a large bowl if ingredients overflow.) Step 2 Drop batter by teaspoonfuls onto waxed paper. Let cool until set. Previous Next

< Back Million Dollar Fudge Prep Time: 15 min Cook Time: 6 min Serves: Level: Beginner About the Recipe Ingredients HAVE READY IN 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 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 minutes on a low boil. Add to ingredients in bowl and stir, stir, stir. Pour in buttered pan. This makes a broiler pan (not quite as large as a cookie sheet) full; I put mine in a lasagna pan. The secret is to cook in a heavy pan. (Can also add more marshmallow crème or decrease chocolate from Hershey bars slightly...makes lighter or less dense fudge—also may be a little stickier.) 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.

< Back Peanut Clusters Prep Time: 15 Minutes Cook Time: Varies Serves: 10 Level: Beginner Ingredients Baking Chips – a combination of semi-sweet or dark chocolate and butterscotch chips creates the perfect rich flavor. Peanuts – unsalted, roasted peanuts are my favorite. Preparation Melt chocolate – temper – stir in peanuts, cashews, whatever nuts you like. Drop onto wax paper. Sooooo easy! WORKING WITH CHOCOLATE Always start with good chocolate; a good chocolate will have a “smooth melt” – no noticeable grain when melted on the tongue. Never add anything to the chocolate (paraffin, oil, etc.). Break chocolate into small pieces, or buy small chocolate pieces. Keep away from moisture (i.e. Check every few minutes to make If it’s May want to turn the oven Be sure to stir chocolate fairly often as it Chocolate can also be melted in a microwave, but milk chocolate can scorch rather easily. Melt You can put a bowl of chocolate in an oven with a pilot light; it’ll melt overnight (or “Tempering” is the process of mixing and cooling chocolate to get it ready for dipping/coating Stir in bowl, or pour into a cold electric frying pan or marble slab and make “S” motions Continue mixing and cooling until chocolate feels cool to the touch. Dip or When working with chocolate, your room temperature should be no higher than Chocolate can be remelted many times as long as there is no moisture present and it hasn’t How to Store and Freeze Once the peanut clusters are completely set, they can be stored either at room temperature or in the fridge up to 2 weeks. I prefer to keep them in the fridge so the chocolate doesn’t melt. To store them, line them in an airtight container with pieces of parchment or wax paper between each layer. To freeze them, let them harden completely, then transfer them to an airtight container with pieces of parchment or wax paper between each layer if you’re stacking them. They will last in the freezer for up to 3 months. Previous Next

< Back Turkey Casserole Prep Time: 15 minutes Cook Time: 45 Minutes Serves: 6 Level: Beginner About the Recipe A holiday roast turkey is no joke. Even when we're serving a big crowd, after Thanksgiving is all said and done, we usually end up with way more turkey leftovers than any Thanksgiving sandwich can handle. What better way to transform the main bird than by adding it to a delicious, comforting casserole? Ingredients 2/3 c. panko 3/4 c. freshly grated Parmesan, divided 6 tbsp. butter, divided, plus more for pan Kosher salt 1 small yellow onion, chopped 1 1/4 c. sliced cremini mushrooms 1/4 c. all-purpose flour 4 c. low-sodium chicken stock 2 c. shredded cheddar 3 c. cubed cooked turkey 8 oz. egg noodles, cooked 1 c. frozen peas 3 tbsp. freshly chopped parsley, plus more for garnish 1 tbsp. lemon juice Freshly ground black pepper Preparation In this recipe, we paired our cooked turkey with veggies, hearty egg noodles, plenty of cheese, and irresistibly buttery, crumbly bread crumbs for a comfort food dish that is a perfect post-Thanksgiving meal, but satisfying all year long. Like most casseroles, this turkey version is super customizable—feel free to add your own touch and make it your own! Read on down below for all of our tips on how to make it just right: Variations: We love this dish as is, but feel free to experiment and make this dish your own—this is all about using up those leftovers. Have some extra veggies you'd like to throw in? Carrots, celery, or corn would all make great additions. Not feeling the cheese? Switch out the Parm and cheddar for your favorite variations (or, add even more to make this a triple-cheese bake). Not feeling turkey? We love making this casserole to use up all of our leftover turkey, but you can also swap it out with ground turkey or shredded chicken if you don’t have any on hand. Can I make this ahead of time? We love to make casseroles ahead of time to make weeknight dinners a breeze—this dish is no exception. Simply prep the entire casserole—leaving off the buttered bread crumbs until you're about to place in the oven—before covering and placing in the refrigerator until you're ready to bake! How to store turkey casserole: If this casserole isn't absolutely devoured after serving, any leftovers should be stored in an airtight container (or cover your casserole container in storage wrap) in the fridge for up to three days. Simply reheat in the microwave, or put your casserole dish back in the oven when you're ready to eat again. Step 1 Preheat the oven to 425°. In a medium bowl, combine panko with 1/4 cup Parmesan, and 3 tablespoons of butter. Season with salt. Step 2 In a medium saucepan over medium-high heat, melt remaining 3 tablespoons butter. Add onion and mushrooms and season with salt. Cook, stirring until softened, about 6 minutes. Add flour and cook, stirring, 1 minute more. Pour stock into a saucepan and bring to a boil. Step 3 Reduce heat to medium-low and simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in cheddar and remaining ½ cup Parmesan until melted. Step 4 Add turkey, noodles, peas, parsley, and lemon juice to the saucepan and season with salt and pepper. Step 5 Brush a 9"-x-13" baking dish with butter and scrape the turkey casserole mixture into the dish. Top with buttered breadcrumbs. Bake until golden and bubbling, about 20 minutes. Step 6 Top with more parsley before serving. Previous Next

< Back Beef Back Ribs In the Oven Prep Time: 15 Minutes Cook Time: 4 Hours 5 Minutes Serves: 4 Level: Beginner About the Recipe These beef back ribs are insanely juicy and flavorful! Baked in the oven until fall-off-the-bone tender, this foolproof recipe yields perfectly cooked ribs every time. Finish these oven baked beef back ribs with a slathering of your favorite barbecue sauce and enjoy! Ingredients For the Dry Rub 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon black pepper For the Ribs 4 pounds beef back ribs ½ cup BBQ sauce Preparation What Makes This Recipe So Good The oven takes all of the guesswork out of cooking this particularly tricky cut of meat! Simply season your beef back ribs, wrap them in foil, and transfer them to the oven. Leave them to cook low and slow, before returning to perfectly tender and juicy ribs – YUM! You can serve them however you’d like! The quick and easy homemade dry rub included in the recipe is insanely delicious on its own. However, if you’re like me and crave even more flavor, finish your ribs off with your favorite barbecue sauce. These beef back ribs are incredibly tasty no matter which way you serve them! They’re a total crowd pleaser! Everyone will go crazy for this intensely flavorful recipe. I especially love throwing this recipe together for dinner guests and watch as they go crazy over this dish! Key Ingredients Beef Back Ribs – Beef back ribs are the meat remaining after the butcher removes the ribeye roast off the bones. These ribs are known for being particularly lean since they don’t contain much meat. Though you’ll still find a decent amount of beef that when properly cooked is juicy and delicious! You can make this recipe using either a full rack of beef back ribs, or sliced ribs. I used sliced ribs since an entire rack is sometimes hard to come by. Smoked Paprika – Since we’re cooking these ribs in the oven, the smoked paprika emulates that delightful smokey flavor as if you’d cooked them on the grill. If you don’t have smoked paprika, I highly recommend you pick some up. However, you can definitely use regular paprika instead! Chef’s Tips Resist the urge to remove the ribs from the oven before at least the 3 hour mark. By baking them wrapped in foil, the meat soaks in as much flavor as possible. If you check on them too early, you risk releasing too much steam, and therefore flavor, from the beef back ribs. These ribs are best enjoyed immediately after cooking! However, you can store leftovers in an airtight container in the fridge for up to 4 days . To reheat, transfer the ribs to a baking sheet, cover them with aluminum foil, and bake at 350° Fahrenheit for 15 to 20 minutes or until warm throughout. Do not attempt to increase the temperature of your oven. Four hours seems like a long time, but trust me, it is so worth it! Cooking these beef back ribs low and slow encourages the collagen in the meat to slowly break down, creating super tender beef. Other Barbecue Recipes You’ll Love Farmhouse BBQ Muffins Honey BBQ Chicken Wraps Crispy Baked Chicken Wings Instructions Preheat the oven to 275° Fahrenheit. Line the baking sheet with a sheet of aluminum foil and set aside. Place 4 pounds beef back ribs on the cutting board. Add 2 teaspoons smoked paprika , 1 teaspoon garlic powder , 1 teaspoon onion powder , 1 teaspoon salt , and 1 teaspoon black pepper to a small mixing bowl. Mix until ingredients are well blended, then cover ribs with dry rub on all sides. Place seasoned ribs on a foil-lined baking sheet, bone-side up. Cover ribs with a second sheet of foil and wrap edges of foil sheets tightly to seal foil around ribs. Place the baking sheet in the oven and bake ribs bone-side up for 4 hours. After 4 hours, remove ribs from the oven. Unwrap ribs and discard aluminum foil. Drain any remaining fat from the baking sheet, then return ribs to the baking sheet with bone side facing down. Brush ½ cup BBQ sauce on ribs, coating ribs thoroughly on all sides. Set broiler to High. Place the baking sheet approximately 6 inches below the broiler and broil 3 to 5 minutes, or until the skin of ribs is crispy and caramelized. Carefully remove the baking sheet from the oven. Divide ribs into preferred portions and serve warm with desired sides. Previous Next

< Back Wall Cleaner My parents owned rentals for a lot of years, and I have washed a LOT of walls. This is the best wall cleaner that I have ever used. And it is cheap! ¼ cup baking soda (can substitute with Borax) ½ cup vinegar 1 cup ammonia 1 gallon warm water Combine all ingredients in a bucket and mix well. *A quick tip to help wash the walls faster is to dust them first. If the dust has been removed, then your wash water will stay cleaner longer. **The general consensus is to wash walls from the bottom to the top, but I find that I prefer starting at the top and working my way to the bottom. As long as you wash the whole wall, I don’t see a problem with it either way. Whichever way you choose, be safe. Don’t use a chair to climb on if trying to reach the top of the wall, instead us a sturdy step ladder. Safety first. ***Some people like using flat mops to wash the walls, but I’m not a big fan. I prefer to wash the walls with a rag, but that is not for everyone. You choose what is best for you. In the end, the results are the same – the walls are clean. Previous Next

< Back Apple Chip Cake Grandmas easy delicious cake! Previous Next

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