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< 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

< 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 Impossible Egg Custard Pie Prep Time: 5 minutes Cook Time: 45 minutes Serves: 6 Level: Beginner Ingredients 1 cup sugar 3 eggs 3 tablespoons flour ½ teaspoon salt 1 teaspoon vanilla 2 tablespoons butter 1 13oz. can evaporated milk Preparation Beat together all ingredients except the milk. Add milk and mix. Pour into a greased 9x13 pan or greased 9” pie pan. Sprinkle with cinnamon and bake at 350° for 45 minutes. Sprinkle with powdered sugar (optional), and serve warm or cold. They say that you can substitute cooked and drained squash (possibly butternut?) in place of the milk. I haven’t tried it, but there are options. Previous Next

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< Back Dark Moist Chocolate Cake Prep Time: 30 Minutes Cook Time: 30 Minutes Serves: Level: Beginner About the Recipe Ingredients 2 cups sugar 2 cups flour 1 teaspoon baking powder 2 teaspoon baking soda 1 teaspoon salt ¾ cup cocoa 1 teaspoon vanilla 1 cup boiling water 1 cup milk Preparation Step 1 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Step 2 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Step 3 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left. Step 4 This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left.

< Back Pineapple Upside Down Cake Prep Time: 15 Minutes Cook Time: 50-55 Minutes Serves: 9 Level: Beginner Ingredients ¼ cup butter ⅔ cup packed brown sugar 9 slices pineapple in juice (from 20-oz can), drained 9 maraschino cherries without stems, if desired 1 ⅓ cups Gold Medal™ all-purpose flour 1 cup granulated sugar ⅓ cup shortening 1 ½ teaspoons baking powder ½ teaspoon salt ¾ cup milk 1 egg Preparation Step 1: Heat oven to 350°F. In a 9-inch square pan, melt butter in the oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place the cherry in the center of each pineapple slice. Step 2 In a medium bowl, beat remaining ingredients with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping the bowl occasionally. Pour batter over pineapple and cherries. Step 3 Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Immediately place the heatproof serving plate upside down over the pan; turn the plate and pan over. Leave the pan over the cake for a few minutes so brown sugar mixture can drizzle over the cake; remove pan. Serve warm. Store cake loosely covered. Previous Next

< Back Lighter Than Air Hush Puppies Prep Time: 30 minutes Cook Time: 15 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 cup self-rising flour (you can make your own) 2 cups self-rising cornmeal 3 medium onions, grated (keep the juice!) 3 eggs ½ teaspoon pepper ¾ teaspoon salt ¼+ cup diced jalapenos (optional, sort of) Buttermilk (just enough to make a batter) Preparation Combine all ingredients together and let it rest for about 30 minutes. Drop dollops of batter into hot oil and deep fry until a beautiful golden brown, Serve hot and thank the old-time southern mothers for such a delicious side dish. Previous Next

< Back “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! Previous Next

< Back Easy No Bake Cracker Candy Treats Prep Time: 10 Minutes Cook Time: Chill time 2 Hours Serves: 9 Level: Beginner Ingredients 3 cups Ritz crackers 2 Tablespoons butter 4 cups marshmallows 1 teaspoon vanilla extract Preparation Cracker candy is a holiday tradition in our house. This version, which uses Ritz crackers, is a little bit different and comes out with the consistency between fudge and Rice Krispie treats. What does cracker candy taste like? This delicious dessert is the perfect blend of salty and sweet, it’s buttery and indulgent while also being rich. This recipe makes 9 servings and while it’s addictive…it’s probably a good thing that it doesn’t make more or all of our waistlines would be in trouble! Cracker candy holds onto some of those cracker notes so it stays a little bit salty and flaky like the ritz crackers. The saltiness is balanced out by a good amount of sweetness and creaminess added thanks to the marshmallows and butter. What do I need to make cracker candy at home? This recipe calls for just four ingredients and they’re all pretty simple. You might have them all on hand right now in fact! All you need to make a batch of this easy no bake cracker candy is marshmallows, butter, vanilla extract, and ritz crackers. If you are feeling a little bit wild you can also add some chocolate into the mix. I like to add a thin layer to the top before cutting them, I usually just melt semi-sweet morsels and spread the melted chocolate on top. How to make this easy and delicious no bake recipe: Grease a 8″ x 8″ casserole dish and set aside. Crush your Ritz crackers and set aside. Combine the butter and marshmallows in a large microwave-safe bowl and heat for 30 seconds, stir well, and repeat until completely melted. Stir the vanilla extract into the melted marshmallow mixture until fully incorporated, and then stir in the crushed Ritz crackers. Press the Ritz-marshmallow mixture into your prepared casserole dish and refrigerate for 2 hours or overnight. Cut into 9 squares and enjoy. Wow, can you believe it was that easy?! I know, it’s crazy but trust me, once you’ve made a single batch you’ll be back for more! Everyone begs for this dessert at parties and gatherings. When the holidays roll around I know I’ll be making it time and time again. Instructions Grease a 8" x 8" casserole dish and set aside. Crush your Ritz crackers and set aside. Combine the butter and marshmallows in a large microwave-safe bowl and heat for 30 seconds, stir well, and repeat until completely melted. Stir the vanilla extract into the melted marshmallow mixture until fully incorporated, and then stir in the crushed Ritz crackers. Press the Ritz-marshmallow mixture into your prepared casserole dish and refrigerate for 2 hours or overnight. Cut into 9 squares and enjoy. Previous Next

< Back Apple Chip Cake Prep Time: 10 Minutes Cook Time: 50-55 minutes Serves: 9 Level: Beginner Ingredients 3 cups flour 2 cups sugar 2 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoon vanilla 2/3 cup oil 2 eggs 4 cups coarsely chopped or grated raw apples Cake Topping 1 cube butter 1 cup brown sugar 1 cup chopped nuts (walnuts, or your preferred nut) ½ cup flour 1/4 teaspoon salt (optional) 1/4 teaspoon cinnamon (optional) Preparation Mix above ingredients. Batter will be a bit stiffer than normal cake batter. Pour into greased and floured 9”x13” pan, and spread it out evenly. Mix the cake topping by combining all in a bowl. Sprinkle evenly over top of batter. Bake at 350°F degrees for about 50 to 55 minutes. Previous Next

< Back Slowly Roasted Turkish Chicken With Vegetables Prep Time: 20 Minutes Cook Time: 1 Hour 45 Minutes Serves: 6 Level: Beginner About the Recipe A hearty slowly roasted chicken with vegetables in a Turkish way Ingredients 1 whole chicken around 1.5 kg (3.3 lb). 1 red bell pepper. 1 green bell pepper. 2 large onions. 1 ½ kg ( 3.3 lb) potatoes peeled. 2-3 medium tomatoes. Juice of two lemons. 3-4 garlic cloves crushed. 1½ tablespoon tomato paste. 1 cup extra virgin olive oil. 1 tablespoon dried oregano. Salt and ground pepper. Preparation Preheat the oven at 190 degrees Celsius (375 F). Cut the chicken into 8-10 pieces. Wash it and drain well with a paper towel. Season with salt and pepper and place the pieces in a large deep tray. Cut the potatoes and peppers into big chunks and add them to the tray together with the crushed garlic cloves. Cut the tomatoes in 4 pieces and place them in the tray. Dilute the tomato paste in 2 cups of hot water and pour it in together with the lemon juice and the olive oil. Add the oregano, season with salt and pepper and give the contents of the tray a good stir. Cover the tray with aluminum foil and cook in the oven for ~ 90 minutes. Uncover the tray and cook for another 15 minutes to give your chicken a nice golden brown color. Bon appetit! Previous Next

< Back Pecan Pie Prep Time: 5 min Cook Time: 50 min Serves: 8 Level: Beginner Ingredients 3 eggs 2/3 cup white granulated sugar 1 cup light or dark corn syrup 1/3 cup melted butter or margarine 1 cup pecan halves Preparation 1. Beat 3 eggs thoroughly with 2/3 cup sugar, dash salt, 1 cup light or dark corn syrup (Hint: spray your measuring cup with a vegetable spray first and the corn syrup will just slide out without any scraping) and 1/3 cup butter or margarine, melted. 2. I just throw it all in the blender and blend it for just a few seconds, just long enough to mix it. 3. Spread about 1 cup pecan halves or pieces in the bottom of a 9” unbaked pastry shell and pour the liquid over the pecans (they will rise to the top). 4. Bake in moderate oven, about 350°, for about 50 minutes or until knife inserted halfway between the center and the edge comes out clean. 5. Cool and eat. Serve with whipped cream or vanilla ice cream. So rich and yummy – and easy! Previous Next