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< Back Homemade Candy Canes Prep Time: Cook Time: 20 Minutes Serves: approx. 10 Level: Beginner About the Recipe These homemade candy canes are SO much better than store-bought, and so fun to make! Just make sure you have a stick of butter handy to keep your hands buttered for pulling so it doesn't stick to you. Ingredients 2 cups sugar 1/2 cup light corn syrup 1/2 cup water 1/4 tsp. cream of tarter 1 tsp. peppermint extract 1 tsp. red food coloring Preparation In a heavy-bottomed large saucepan or small pot, combine the first 4 ingredients and stir until sugar dissolves. Cook, without stirring to a hard-ball stage. (265 degrees.) Remove from heat and add peppermint extract. Divide into 2 portions, and add coloring to one part. Pour out onto buttered cookie sheets. (Pour half onto one sheet, then add coloring to the rest and then pour onto the second sheet.) When it's cool enough to handle, start pulling each part separately. (Best done with 2 people, but if doing alone, go back and forth pulling each.) When you feel like you just can't pull anymore, form into ropes and twist them together. Cut into 8" lengths, form into the shape of candy canes, and place on a lightly buttered platter until fully hardened. Previous Next

< Back Squash Spaghetti Prep Time: 5 minutes Cook Time: 40 minutes Serves: 6 Level: Beginner About the Recipe Let’s talk about spaghetti squash for a minute. I’m working on a fun stuffed spaghetti squash recipe for fall. I noticed that there are quite a few different ways that people suggest cooking spaghetti squash. Ingredients 1 spaghetti squash 2 teaspoons extra-virgin olive oil Sprinkle of salt and pepper Preparation Let’s talk about spaghetti squash for a minute. I’m working on a fun stuffed spaghetti squash recipe for fall. I noticed that there are quite a few different ways that people suggest cooking spaghetti squash. Here are the suggested methods: Baked or microwaved whole Steamed in a pan of water in the oven Sliced into rings and baked Halved lengthwise or crosswise, baked cut-side up or down Sure, all of those options will work, but I have a strong preference for one method. My preferred method reduces the amount of moisture in the squash and yields golden, caramelized edges that add extra flavor. Here’s my trick: Cut the spaghetti squash in half from the stem end to the base, rub the inside lightly with olive oil, and roast it cut-side down on a baking sheet. There’s a little more to it (see the recipe below), but that’s the gist. Easy, right? No fuss, no mush, just tender and delicious spaghetti squash! This way, the moisture pools on the pan instead of collecting inside the spaghetti squash, and you end up with a perfect built-in bowl that you can load up with toppings. How to Slice Your Spaghetti Squash in Half Spaghetti squash has thick walls, which can be difficult to cut through. You’ll need a sharp chef’s knife and a good cutting board that won’t slip. Pro tip: Place your cutting board on a lightly damp paper towel or kitchen towel to keep it in place. The trick is to create a flat surface so you can slice through the squash safely. Here’s how I do it (see the video below for visuals, and be careful): First, rest the squash horizontally on the cutting board. Hold the squash firmly in place with your non-dominant hand. We’re going to cut off the tip-top and bottom edges, so keep your hand several inches away from where you’ll be slicing. With your dominant hand, use a sharp chef’s knife to cut off the top. Turn the squash around 180 degrees and slice off the bottom, again keeping your hand far away from the knife. Then, turn the squash upright, with the widest end against the non-slip cutting board. This gives us a stable position for slicing. Start at the top and slice downward. Your hands should never be beneath the knife, or in danger’s way. If at any point you are uncomfortable with this technique, stop and ask someone for help. Safety first! More Reasons to Love Spaghetti Squash Spaghetti squash is a nutritious winter vegetable that offers lots of fiber, beta-carotene, folate and more. It offers a really fun, spaghetti-like texture and built-in bowl shape. Spaghetti squash is a good stand-in for pasta, and also plays nicely with a variety of other flavors. It goes particularly well with these ingredients: Tomatoes and tomato sauce (marinara) Parmesan or other cheeses Garlic and onions Basil and thyme Bell peppers Carrots Mushrooms Vinegar: balsamic, sherry, red or white wine vinegar How do you like your squash? Here’s the best way to cook spaghetti squash! Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside, and roast in the oven cut-side down. No fuss, no mush, just tender and delicious spaghetti squash! Recipe as written yields 2 baked squash halves (1 squash total); you can easily bake 4 halves (2 squash) at a time on a large baking sheet 1 spaghetti squash 2 teaspoons extra-virgin olive oil Sprinkle of salt and pepper INSTRUCTIONS To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired. NOTES STORAGE SUGGESTIONS: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving. Previous Next

< Back The easiest 4 ingredient Nutella fudge Prep Time: 5 Minutes Cook Time: N/A Serves: 12 Level: Beginner Ingredients ½ cup Nutella 10 oz Dark Chocolate Wafers or Chips (milk chocolate also works!) 1 14 oz jar Sweetened Condensed Milk ¼ teaspoon Flaky Salt Preparation What is nutella fudge Nutella fudge is an irresistible combination of chocolate and hazelnut flavors. It is a decadent yet simple dessert that makes a perfect homemade gift or potluck dish. The recipe is beyond simple and requires only 3 ingredients -- 4 if you count the flaky salt! If you love fudge but are overwhelmed by the traditional methods of making it, this recipe is for you! How to make nutella fudge Making this easy nutella fudge recipe is as simple as 1-2-3! First you'll want to grab a microwave bowl and add nutella, chocolate and sweetened condensed milk. Give it a good stir then microwave it for 20-30 seconds at a time, stirring well between each session, until the mixture is smooth and glossy. It usually takes me about 3 30 second sessions until it reaches the right consistency. While it's being warmed up, place parchment paper in a small rectangular baking dish. Pour the hot fudge mixture into the baking dish and smooth it out. Sprinkle it with flaky salt on top. Place in the refrigerator for at least 1-2 hours or until the fudge has hardened. Once set, cut up into chunks and serve. CAN FUDGE BE FROZEN? Absolutely! First, make sure it's cut into bite sized pieces. Next, lay it on a small plate or baking sheet and plate it flat in the freezer. Once frozen, you can take a piece and put it in a ziplock bag. It's best to eat it within 3 months. INSTRUCTIONS Combine nutella, chocolate and sweetened condensed milk in a microwave safe bowl and stir. Microwave for 20-30 seconds at a time, stirring between each session, until the mixture is smooth and glossy. While it's being warmed up, place parchment paper in a small rectangular baking dish. Pour the hot fudge mixture into the baking dish and smooth it out. Sprinkle the flaky salt on top. Place in the refrigerator for at least 2 hours or until the fudge has hardened. Once set, cut up into chunks and serve. Previous Next

< Back 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 Previous Next

< Back 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! Previous Next

< Back Apple Chip Cake Prep Time: Grandmas easy delicious cake! Cook Time: 50-55 mins Serves: Level: Beginner About the Recipe Ingredients 3 cups flour 2 cups sugar 2 teaspoon soda 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoon vanilla 2/3 cup oil 2 eggs 4 cups coarsely chopped pr grated raw apples 1 cube margarine 1 cup brown sugar 1 cup chopped nuts ½ cup flour Preparation Mix above ingredients and pour into greased and floured 9” x 13” pan. Mix topping and sprinkle over top of batter. Bake at 350 degrees for about 50 to 55 minutes.

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< Back Beef Stroganoff Food Storage Style Prep Time: 5 minutes Cook Time: 15 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 lbs ground beef 1 large handful of spagetti noodles 2 cans Cream of Mushroom Soup 1 Tablespoon Garlic Grandulated Powder 1 Tablespoon Onion Powder 2 teaspoon Black Pepper (to taste) 2 teapsoon Salt (to taste) 1/8 cup milk Preparation Start boiling water, add a dash of salt to water Cook the hamburger in a seperate pan Once hamburger is cooked, take out of skillet and you can strain the grease if you want. Put the 2 cans of Cream of Mushroom in the skillet and start mixing enough milk to make thick gravy. Once milk and soup are combined add garlic, onion, salt and pepper. Add hamburger back in the mix thouroughly, make sure that you taste it! It needs to be strong, because once you mix with the noodles it dulls the flavor out! And who wants that! Check on noodles and I like them aldente! Mix together, call everyone to the table and serve up! Previous Next

< Back Common Measuring Equivalents Using the right measuring tools, and the right measurements, will help you be consistent when baking and cooking. Dry Ingredients ½ tablespoon = 1 ½ teaspoons 1 tablespoon = 3 teaspoons 1 ½ tablespoons = 1 tablespoon + 1 ½ teaspoons 1 ½ tablespoons = 4 ½ teaspoons 2 tablespoons = 1/8 cup 4 tablespoons = ¼ cup 5 1/3 tablespoons = 1/3 cup 5 1/3 tablespoons = 5 tablespoons + 1 teaspoon 1/3 cup = 5 tablespoons + 1 teaspoon 6 tablespoons = 3/8 cup 3/8 cup = ¼ cup + 2 tablespoons 8 tablespoons = ½ cup 5/8 cup = ½ cup + tablespoons 2/3 cup = 10 tablespoons + 2 teaspoons 12 tablespoons = ¾ cup 7/8 cup = 1 cup – 2 tablespoons 16 tablespoons = 1 cup 2 cups = 1 pint 2 pints = 1 quart 4 cups = 1 quart 4 quarts = 1 gallon Liquid Ingredients 1 tablespoon = ½ ounce 2 tablespoons = 1 ounce ¼ cup = 2 ounces or 4 tablespoons 1/3 cup = (2 2/3 ounces) or 5 1/3 tablespoons ½ cup = 4 ounces or 8 tablespoons 1 cup = 8 ounces or 16 tablespoons 2 cups = 16 ounces or 1 pint 4 cups = 32 ounces or 1 quart or 1 liter Butter Measurements 2 cups = 4 sticks = 1 pound 1 cup = 2 sticks = ½ pound ½ cup = 1 stick = ¼ pound ¼ cup = ½ stick = 4 tablespoons Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

< Back Lasagna Soup Prep Time: Cook Time: 32 Minutes Serves: 6 Level: Beginner About the Recipe The Best Lasagna Soup For Your Taste Buds! Ingredients 1 pound ground pork ½ cup diced yellow onion 1 green pepper seeded and diced 4 cloves garlic pressed 1 carton chicken broth 32 ounce 1 can diced tomatoes 14.5 ounce 1 can tomato sauce 15 ounce 1 Tablespoon Italian seasoning ½ teaspoon kosher salt ¼ teaspoon ground black pepper 1 teaspoon garlic salt ¼ teaspoon crushed red pepper 1 teaspoon dried basil 8 lasagna noodles broken into bite sized pieces ¾ cup parmesan cheese grated 1 ½ cup mozzarella cheese shredded Preparation Step 1: In a large soup pot, brown ground pork with onion, green pepper and garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings. Bring to a boil over medium high heat. Boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered. Stir occasionally. Step 2: Add bite sized lasagna noodles to soup and cook until tender (about 15 minutes). Step 3: When ready to serve, mix in the grated parmesan cheese. Ladle into individual bowls and sprinkle with shredded mozzarella cheese. We served our soup with crunchy sourdough bread crisps! Frequently Asked Questions: Can I use ground beef instead of ground pork? Yes, you can substitute ground beef for ground pork if you prefer. Ground turkey or chicken can also be used for a leaner option. Can I make this soup in advance and reheat it later? Absolutely! Lasagna Soup reheats well. Simply store it in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until hot. Can I use pre-cooked lasagna noodles? Yes, you can use pre-cooked or no-boil lasagna noodles to save time. Just add them to the soup during the last 5-7 minutes of simmering, or according to the package instructions. How can I adjust the spiciness of the soup? You can control the level of spiciness by adjusting the amount of crushed red pepper flakes you add. If you prefer a milder soup, reduce or omit the red pepper flakes. For extra heat, add more to your taste. What can I serve with Lasagna Soup besides sourdough bread crisps? While sourdough bread crisps are a great choice, you can also serve this soup with garlic bread, a simple green salad, or even a side of steamed vegetables for a balanced meal. Is there a way to make this soup vegetarian or vegan? To make this soup vegetarian, you can use plant-based ground meat or crumbles instead of pork, and ensure your broth, cheeses, and noodles are vegetarian. For a vegan version, use vegan cheeses, vegetable broth, and eggless pasta, and skip the meat altogether. Can I use fresh lasagna sheets instead of broken lasagna noodles? Yes, you can use fresh lasagna sheets instead of broken noodles. Just cut the fresh sheets into bite-sized pieces and add them to the soup. Fresh pasta will cook quickly, so adjust the cooking time accordingly. What can I do if I don’t have Italian seasoning on hand? If you don’t have Italian seasoning, you can make your own blend by combining dried basil, oregano, thyme, and rosemary in equal parts. You can also use dried basil and oregano as a simple substitute. Can I freeze Lasagna Soup for later? While it’s possible to freeze Lasagna Soup, the texture of the pasta may change slightly upon thawing and reheating. If you decide to freeze it, allow the soup to cool completely, then store it in airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave. Previous Next

< Back Mcdonald’s Chicken Nuggets Prep Time: 10 Minutes Cook Time: 20 Minutes Serves: 2 Level: Beginner About the Recipe These copycat McDonald's Chicken Nuggets are so similar to those at their restaurants that you would think it’s the real thing. They are delicious and the perfect hunger-buster! Ingredients 3 chicken filets, boneless, skin removed and diced 1 ½ teaspoons salt 2 large eggs 1 ½ cups cornstarch, divided 1 cup water 1 tablespoon onion powder 1 tablespoon garlic powder 2 tablespoons yellow mustard 1 teaspoon ground black pepper 1 cup all-purpose flour Preparation 1. Place the chicken in a food processor with the salt and one egg. Blend until it forms a paste-like consistency. 2. In a shallow bowl or container, place the corn starch. Using wet hands, take a handful of blended chicken and shape into a nugget. Cover the nugget with corn starch, shake off the excess and place on a parchment paper-lined baking sheet. Finish shaping and coating the nuggets before moving on to the next step. 3. In a large bowl, whisk together the water, one egg, mustard, garlic and onion powder, ground pepper and all-purpose flour. You should have a thick but runny batter. Place one nugget at a time in the batter and place it back onto the lined baking sheet. 4. Place the tray in the freezer and allow them to freeze for 1 hour. 5. Heat your oil to 350 degrees Fahrenheit. Deep fry the first batch for 5 minutes. Allow the chicken nuggets to drain on a paper towel for 3-4 minutes. Deep fry the same batch again for 5 minutes. This ensures that the chicken cooks all the way through without getting too dark. 6. Serve these nuggets warm with any dipping sauce. Previous Next

< Back Mile High Biscuits Prep Time: 10 min Cook Time: 12- 15 min Serves: Level: Beginner About the Recipe Ingredients 3 cups sifted flour 2 Tbsp. sugar 4 ½ tsp. baking powder ¾ tsp. cream of tartar ¾ tsp. salt ¾ cup shortening 1 egg, beaten 1 cup milk Preparation Sift together flour, sugar, baking powder, cream of tartar and salt into bowl. Cut in shortening with pastry blender until mixture resembles course meal. Combine egg and milk and beat with fork. Add to flour mixture all at once, stirring just enough with fork to make a soft dough that sticks together. Turn onto a lightly floured surface and knead gently 15 times (and NOT ONE KNEAD MORE – really, it will make it tough). Roll to 1-inch thickness. Cut with floured 2-inch cutter and place about 1 inch apart on ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden brown. Makes 16.