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Soon to be a summertime favorite, even if you don't have a beach to sit on < Back Pina Colada Smoothie Prep Time: 5 minutes Cook Time: 0 minutes Serves: 2 Level: Beginner About the Recipe Ingredients 3/4 cup coconut milk 2-3 cups frozen pineapple 1 tablespoon sugar 1 cup ice Preparation Blend all ingredients in a blender until creamy smooth. Serve cold. Previous Next

All Recipes Beginner Best German Beef Schnitzel Family recipe that your family will start asking for! Beginner Basically the BEST Chocolate Pudding (or pie filling) You guys. I will be spending the next week chained to the treadmill. It was worth it though because I have a seriously delicious chocolate pudding recipe for you! Plus it only takes about 10 minutes to make! Beginner Boiling Turkey Bones Nothing better than homemade turkey broth to warm your body and soul! Beginner Danish Dumplings Better than homemade noodles and we love noodles! Beginner Homemade Maple Syrup You'll never want to buy syrup syrup ever again! Beginner “Any Old Bottle of Fruit” Cake This isn't the 10 lbs dried fruit cake you hear about! You will LOVE this real fruit cake and I recommend adding some chocolate or nuts! Beginner Million Dollar Fudge This old fashioned Million Dollar Fudge recipe has quite the reputation. You may have seen it referred to as Mamie Eisenhower's Million Dollar Fudge recipe. Since it is called Million Dollar Fudge I had to make it look like a million bucks. Beginner 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 Beginner Cream Cheese Icing Cream Cheese Frosting makes the perfect frosting recipe that can be used on either cupcakes or layer cakes. It is super simple to make, and is the best one you can get! Beginner Easy Shepherd's Pie Put this Easy Shepherd's Pie on the table tonight in just 30 minutes. This Easy Shepherd's Pie includes mashed potatoes, veggies, meat and enough cheese to make your heart happy! Beginner Making Sweetened Condensed Milk This homemade sweetened condensed milk is a recipe that I hope you love as much as I do. It isn’t an ingredient that we use a lot in cooking, but when I do, I like to turn to this homemade version. It is perfect for making homemade ice cream, fudge, pies, and so much more! Beginner Orange Blossom Syrup The smell of this syrup is divine! And, if you have an English garden that you can borrow for the afternoon – enjoy! Beginner English Toffee Our families Christmas craving, trust me... they are like crack! Soooooo good!!! Beginner Dark Moist Chocolate Cake Over the top, RICH and MOIST chocolate cake for every chocolate lover! Beginner Black Licorice Caramel Black Licorice Caramels just like grandma used to make. A creamy, soft caramel flavored with anise. The best black licorice recipe out there! Beginner Mile High Biscuits These biscuits make the ultimate biscuits and gravy or better yet, they go really good with homemade Chicken Noodle Soup. Who says that eating food storage is yucky? I’m thinking that it is nothing but yummmmmy! Beginner Dorisanne’s Sesame Chicken New family favorite dinner! Beginner 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! Beginner All-Around Excellent Herb Tomato Sauce This sauce is good for pizzas, spaghetti, for dipping garlic bread sticks, and for making Chicken Parmigiana among other things. This recipe makes a lot of sauce, but it stores well and if it is in the fridge, you can whip together a pizza, or whatever, in just moments. Beginner Apple Chip Cake Grandmas easy delicious cake! Beginner Tortilla (wheat or white) These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... Beginner The BEST Lemonade Recipe In The World Really delicious! If you are really nice, when you take the lemonade over, your neighbor might share some strawberries or raspberries to crush up and put in the lemonade – YUM Beginner Apple Pie Filling Classic and simple apple pie filling Beginner Chicken Parmigiana This easy baked chicken parmesan recipe is sure to become a family favorite in no time! Serve it with some egg noodles or mashed potatoes for the perfect weeknight dinner. Beginner Homemade Hot Cocoa Mix Easy, delicious hot chocolate! Beginner Carrot Cake Your grandmas classic carrot cake. Beginner 5 Minute Bread Easy fast homemade bread! Beginner Herb Tomato Sauce All-Around Excellent Herb Tomato Sauce for pizza, pasta sauce, marinara sauce. Beginner Everyday Waffles This waffle recipe is the only one you'll need to make homemade waffles with your waffle iron. Simple pantry ingredients mix up quickly in this easy batter that can be used right away or stored in the refrigerator for up to a week. Serve waffles hot with whipped cream and fresh fruit or with butter and maple syrup for either breakfast, brunch, or a snack.

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