Delicious, delightful, easy to make, and a real crowd pleaser! < Back Fruity Fluff Church Salad Prep Time: 5 minutes Cook Time: 0 minutes Serves: 10 Level: Beginner About the Recipe Ingredients 1 can cherry pie filling 1 cup crushed pineapple, drained 1 cup coconut (optional) 1 cup nuts (walnuts or pecans) 1 cup mini marshmallows 1 can sweetened condensed milk 1 9oz. tub of Cool Whip 1 cup mandarin oranges, drained (optional) Preparation Mix all ingredients together. Refrigerate and serve cold. Previous Next

Bring that classic summertime drink up a few notches with a big probiotic boost from this simple fermented lemonade! Refreshing *and* nourishing all in one! < Back Fermented Lemonade Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 8 Level: Beginner About the Recipe Bring that classic summertime drink up a few notches with a big probiotic boost from this simple fermented lemonade! Refreshing *and* nourishing all in one! Ingredients 2 lbs lemons I get 2 lb bags of organic lemons at our grocer - usually around 9 of them total 3/4-1 cup organic pure cane sugar Note - honey, maple syrup etc will not work as effectively - the probiotic bugs in the whey feed on the sugar the best 1 cup whey Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum! Water to fill a gallon glass jar Preparation Put your lemon juice, sugar, and whey into a gallon glass jar, and fill the rest of the way with water leaving a few inches at the top. Put your lid on the jar, shake it up carefully, and leave it in a warm spot in your house for 3 days. If it is extra warm/humid you may only need about 2 days. The longer you leave the lemonade the more sugar the bugs will eat up - you can taste it every day if you want to test for sweetness. Transfer your fermented lemonade to the fridge - I like to transfer mine into swing top bottles (fills about 6 of my swing top bottles) to keep it fresher - and because I like to give them a second ferment to make it bubbly! You can do this by leaving your fermented lemonade in the swing top bottles for about 3 extra days. Just add another tablespoon of sugar to each bottle to feed the bugs. The second ferment may take longer if the temperature in your house isn't very warm. Just test it after a few days to see if it is where you like it to be. It will get fizzier with time. Previous Next

Baked chicken wings fit in the party category in my mind and I love to bake them alongside some vegetable dip, BBQ Meatballs, and a Classic Cheeseball! < Back Crispy Baked Chicken Wings Prep Time: 10 Minutes Cook Time: 25 Minutes Serves: 8 Level: Beginner About the Recipe Baked chicken wings fit in the party category in my mind and I love to bake them alongside some vegetable dip, BBQ Meatballs, and a Classic Cheeseball! Ingredients 4 pounds chicken wings , halved at joints, wingtips discarded 2 Tablespoons baking powder *aluminum free 3/4 teaspoon salt 1/2 teaspoon cracked black pepper 1 teaspoon paprika 1 teaspoon garlic powder Buffalo sauce: 1/3 cup Frank's Wings Hot Sauce 1 1/2 cups light brown sugar 1 Tablespoon water Honey BBQ Sauce 1 cup barbecue sauce (I like Sweet Baby Rays Original) 1/4 cup honey 2 Tablespoons ketchup Sriracha hot sauce (optional), to taste Preparation It’s football season and what appetizer is better with game-day then crispy baked chicken wings?! Seriously, these little guys are the bomb.com ! They’re baked to crispy perfection, and then tossed in the most delicious sweet and spicy buffalo sauce. They’re totally addicting and perfect for game day! Make them ASAP, and then thank me later! 🙂Don’t worry if you're not into spicy foods. I have some sauces for you as well below! What I LOVE about these Baked Wings: Healthier- without the deep frying, you get wings that are lower in fat and total calories! Crispy- I’ve got tips to help you ensure you still get that nice crispy chicken wing texture. 5 minute prep! How to make Baked Chicken Wings: Dry the wings well with paper towels. This is essential to getting a crispy coating. Toss with dry spice rub. Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat. Bake. Arrange wings, skin side up and bake, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour. Toss in sauce. Remove from the oven allow it to rest for 5 minutes before tossing in desired sauce. I made a quick buffalo sauce with Frank's hot sauce, sugar and water. For Crispy Wings, DO THIS: Dry them well! After removing your wings from the packaging, be sure to dry them REALLY well. Use paper towels to blot away any moisture, pressing firmly on the wings. The less moisture left in the skin, the more crispy your wings will be! Use Baking Powder. Baking powder will help ensure that your wings brown nicely and it also helps create that desired crispy coating. Baking Temperature Matters! We all want our oven baked chicken wings to taste like they were fried, right? Or at least have that delicious crispy texture. Aside from the tricks listed above, it’s also important to get the correct oven temperature! The ideal oven temperature for crispy baked wings is 425°F. Sauce for Chicken Wings: This is the fun part…We love to have several different sauces available to try, including: Buffalo sauce (recipe below) Honey BBQ sauce (recipe below) Ranch BBQ sauce or any other favorite sauce! Serve wings with: Fresh veggies and dip Any game-day appetizer Instructions Adjust your oven rack to the upper-middle position. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray. Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them REALLY well! Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat. Arrange wings, skin side up, in a single layer on a prepared wire rack. Bake on the upper middle oven rack, turning every 20 minutes until the wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour. Remove from the oven and let it stand for 5 minutes. Transfer wings to bowl and toss with sauce. For Buffalo sauce: In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved. Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate). For Honey BBQ sauce: Heat the sauce ingredients in a small saucepan over medium heat for 5 minutes, stirring occasionally. Pour the warm honey BBQ sauce on top and gently toss to coat. Previous Next

Over the top, RICH and MOIST chocolate cake for every chocolate lover! < Back Dark Moist Chocolate Cake Prep Time: 10 Minutes Cook Time: 35 minutes Serves: 8 Level: Beginner Ingredients 3 cups all-purpose flour 3 cups granulated sugar 1 1/2 cups unsweetened cocoa powder 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 4 large eggs 1 1/2 cups buttermilk 1 1/2 cups warm water 1/2 cup vegetable oil 2 teaspoons vanilla extract Chocolate Cream Cheese Buttercream Frosting 1 1/2 cups butter softened 8 oz cream cheese softened 1 1/2 cups unsweetened cocoa powder 3 teaspoons vanilla extract 7 cups powdered sugar about 1/4 cup milk as needed Preparation The Most Amazing Chocolate Cake Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust with flour or cocoa powder. In a large mixing bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add the eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth, scraping the sides and bottom of the bowl to ensure everything is mixed in. Divide the batter evenly among the three prepared pans, about 3 cups per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape. Bake for 30-35 minutes in a 350°F (176°C) oven until a toothpick inserted into the center comes out clean. Cool the cakes on wire racks for 15 minutes, then remove them from the pans and place them on the wire racks to cool completely. Frost with your favorite frosting and enjoy! Chocolate Cream Cheese Buttercream Frosting In a large bowl, use a hand mixer or stand mixer to beat together the butter and cream cheese until fluffy, about 3 minutes. Add the cocoa powder and vanilla extract. Beat until just combined, about 30 seconds. Beat in the powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated. Use the frosting to frost and assemble the cake or transfer it to a piping bag for decorating. Once frosted, the cake should be refrigerated, but it can remain at room temperature for up to 4 hours. Previous Next

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! < 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

Any good Mexican meat recipe needs a good spice mix, and this is it! < Back Mexican Spice Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ½ cup chili powder ¼ cup Hungarian sweet paprika 1 tablespoon ground cumin 1 ½ teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground dried chipotle chile pepper 2 teaspoons dried oregano leaves 1 teaspoon salt Preparation Mix ingredients together and store in an airtight container. Yields 1 cup Previous Next

When we say this is the Best Apple Crumble recipe, we're not kidding. Plus, if you check out the reviews, we're not the only ones who feel that way. This simple apple crumble recipe tastes beyond incredible and is ready to serve in just three steps! Between the apple filling and the cookie mix topping, this apple crumble dessert is the definition of *chef's kiss.* Prior to serving, prepare yourself for the compliments to roll in. We didn't put "best" in the recipe title for nothing! < Back Apple Crumble Prep Time: 20 Minutes Cook Time: 40 Minutes Serves: 9 Level: Beginner Ingredients Filling 3 large apples, peeled, coarsely chopped (about 3 cups) ½ cup granulated sugar ¼ cup packed brown sugar 1 to 2 teaspoons ground cinnamon ¼ cup cold butter or margarine, cut into small pieces Topping 1 pouch (17.5 oz) Betty Crocker™ Oatmeal Cookie Mix ½ cup butter or margarine, melted ½ cup chopped pecans Preparation Steps 1 Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In a large bowl, toss filling ingredients. Spread mixture in baking dish. 2 In the same large bowl, stir the cookie mix and melted butter until crumbly. Sprinkle over filling. 3 Bake for 40 minutes. Remove from the oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until the topping is golden brown. Serve warm or at room temperature. Tips from t he Betty Crocker Kitchens Serve this Best Apple Crumble with a scoop of ice cream or a dollop of whipped cream. Use fresh peaches for the apples for a juicy peach crumble. Taste apples for sweetness before adding brown sugar and adjust the amount of sugar to your preference. Choose apples that are firm enough to hold their shape. Braeburn, Fuji or Granny Smith are all excellent choices. Get creative by adding other dried spices, candied ginger or chewy dried fruits to add more layers of flavor and texture. Previous Next

This is absolutely the best, no-fail, easy to make, homemade white bread that you will ever taste! This bread is definately a family favorite. < Back Grandma’s Best White Bread Prep Time: 15 minutes Cook Time: 18-20 minutes Serves: 12 Level: Beginner About the Recipe Ingredients ½ cup dry powdered milk (or 2 cups fresh milk) 1 tablespoon salt ½ cup + 1 tablespoon white granulated sugar 1 cube butter (1 cube margarine, or a ½ cup oil can be substituted) 4 cups water (or 2 cups of water, if you used the 2 cups of fresh milk above) 1 tablespoon yeast (Tip: Store your yeast in the freezer) 6-8+ cups all-purpose bleached or unbleached white flour Preparation Heat one cup of water over medium heat and add powdered milk, sugar, salt, and butter, and stir until everything is dissolved. Turn off heat and add the three remaining cups of cold water to the hot mixture. Put some flour (anywhere from four to six cups to start) in a large bowl (or mixer) and mix in the dry yeast granules (I use the kind that you don’t have to start ahead of time). Add the warm liquid to the flour and mix. Continue adding flour a little at a time until it starts to pull away from the bowl. If you are mixing by hand, pour out contents onto counter and continue kneading and adding more flour a little at a time until it feels right – just trust yourself. You’ll get this with practice. After making it a couple times you will begin to know what density you prefer (more flour=denser, less flour=lighter). If you are mixing it with a mixer, just keep adding the flour a little at a time until it pulls away from the bowl and is somewhat self-contained and not sticky to the touch. Spread a little oil on the dough surface and cover with a cloth. Let it raise to at least double. Punch down, knead a little more, and divide into four pieces for loaves (*6-8 for bread bowls, and **24 for rolls). Form into loaves, put in well greased bread pans, spread a little more oil on the dough and let raise again until it is the size you loaf you want. Bake at 400°F degrees for 18-20 minutes. When you remove bread from the oven, immediately tip the bread out of the pan and place the loaves on a cooling rack. You can spread butter on the crust while it is warm (making the crust softer), or leave it unbuttered (leaving the crust crustier) - your preference. The process may look like it takes a long time, but in reality, it isn't long or difficult. You can get the dough mixed up and raising the first time in less than 10 minutes, and formed into loaves and raising the second time in less than 5 minutes. Just remember that the more you practice the better you will become, and your family will love being your test subjects. *Bread bowls: Depending on how big you want the bread bowls, divide into six or eight pieces, and place on a greased cookie pan. Spread a little oil on the dough surface, cover and let raise. Make sure that you place them far enough apart that when they are fully raised and baked, they don't touch each other. Bake the same as the bread loves. **Rolls: Divide into 24 dough pieces and knead with a little flour until they are nice and round. Place four across on a greased cookie sheet, until the cookie sheet is filled. Spread a little oil on the dough surface, cover and let raise until the space between the rolls are gone. Bake the same as the bread loaves. Depending on what size loaf pan you have, this recipe will make either three (2 quart) or four (1.5 quart) loaves. I prefer the glass 1.5 quart size. Use whatever you prefer. Both the dough and/or the baked bread freeze well. If you are freezing the baked bread or rolls, make sure they are cooled down completely before freezing. If you freeze the formed bread dough loaves (see *** below for frozen rolls), set it out on the counter covered in a greased bread pan, after spreading a thin layer of oil on the frozen dough, let it thaw and raise. Don't try to rush the thawing process by putting it near something warm. The outside will thaw and raise before the inside can thaw, and that will be problematic. ***You can also freeze the roll size dough and take it out the night before and let it thaw overnight in the fridge, and then flatten it out and fry it up for breakfast as a scone. Absolute family favorite! Previous Next

< Back Apple Chip Cake Grandmas easy delicious cake! 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

Who needs salt when you have all this flavor? < Back No-Salt Seasoning Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 ½ teaspoons granulated garlic ¾ teaspoon dried ground thyme leaves ½ teaspoon dried ground oregano 1 ½ teaspoon onion powder 1 ¼ teaspoon paprika 1 teaspoon celery seeds 1 ½ teaspoon white pepper 1 ½ teaspoon dry yellow mustard 1 teaspoon dried ground lemon peel 1 teaspoon black pepper Preparation Mix all ingredients and store in an airtight container. Use on meats, poultry, seafood, eggs, and vegetables. Previous Next

I FINALLY found the best granola! < Back Chantelle’s BEST Granola Ever (no lie!) Prep Time: 10 minutes Cook Time: 70 minutes Serves: 15 Level: Beginner About the Recipe Ingredients 6 cups old-fashioned rolled oats 2 cups flaked coconut 1 cup wheat germ 1 cup sliced/slivered almonds 1 cup pecans, chopped 1 cup salted, shelled sunflower seeds 1 cup pepitas (shelled pumpkin seeds) 1 cup dried cranberries 1 cup golden raisins 1 cup demerara sugar (Demerara sugar is produced from sugarcane and consists of large grains which provide a nice, crunchy texture) ¾ cup coconut oil ½ cup water 2 tablespoons real vanilla Preparation In a very large metal bowl, combine the first ten ingredients and mix well. In a medium saucepan, combine the coconut oil, water and real vanilla. Heat until oil is melted and well combined. Pour over dry ingredients and stir very well to distribute liquid equally. Place in the oven and bake for 70 minutes at 250°F, stirring every 15 minutes. Remove from the oven and cool completely. Store in an airtight container. Enjoy as breakfast cereal, as a yogurt topping or just as a dry snack. Delicious! Previous Next