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Such a fun drink to say, “Horchata!” And even more fun to drink! < Back Horchata Prep Time: 30 minutes Cook Time: 8+ hours soaking time Serves: 6 Level: Beginner About the Recipe Ingredients 1 cup uncooked long-grain rice 5 cups warm water 2 cinnamon sticks ½ cup sliced almonds (optional) 1 cup of milk 2 teaspoons vanilla 1/3 cup granulated sugar (to taste) Ice cubes Preparation Rinse rice under cold running water until the water runs clear. Add the rinsed rice, almonds, cinnamon sticks, and 3 cups of water to a container. Cover and refrigerate for at least 8 hours, or up to 24 hours. Put the soaked ingredients into a blender and add the last 2 cups of water. Blend on high until completely smooth. Strain to remove pulp. When completely smooth, pour into a large pitcher and add the milk, sugar, and vanilla extract. Stir until the sugar has completely dissolved. Serve over ice. Previous Next

Easy sides to complete your meal! Side Dishes Beginner Baked Rice Pudding This baked rice pudding is warm, comforting, and makes for the perfect breakfast or dessert. Beginner Slow Cooker Fruit Compote I use canned goods and my slow cooker to whip up an old-fashioned treat that’s loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. Beginner Cheesecake Fruit Dip This can be used as a fruit dip or delicious pudding Beginner Duchess Potatoes Duchess Potatoes are a fancy piped potato side dish that must make an appearance at your next dinner party. Rich, creamy, and cheesy with just a subtle crisp, these elegant baked mashed potatoes are unlike anything else! Beginner Homemade Hummus Homemade hummus is worth the effort! So yummy, so healthy, and best of all, so DELICIOUS! Beginner Papas Rellenas (cuban potato meatballs) Papas Rellenas are a traditional Cuban snack. The fried mashed potato balls are filled with ground beef and other fillings for a delicious appetizer or main dish. It’s easy to adjust these to your liking – no two recipes are exactly the same! Beginner Cheese Fondue Yummy! Creamy! And a fun family dish! Beginner Fruity Fluff Church Salad Delicious, delightful, easy to make, and a real crowd pleaser! Beginner Pork Cabbage Dumplings This Pork Cabbage Dumpling Recipe Is Amazing!! Beginner Easy Cheesy Pull Apart Garlic Bread This cheesy pull apart garlic bread is easy to make with store-bought bread dough and flavored with lots of fresh herbs and garlic. Beginner Fried Pickle Dip Try this creamy Fried Pickle Dip with a crunchy twist! Perfect for parties, ready in 15 mins. Your new favorite tangy, delicious snack! Beginner Guacamole This guacamole recipe gets a tasty kick from cayenne and cilantro. You can serve it smooth or chunky depending on your tastes.

Have you ever wondered how cooking temperatures were measured before thermostats? Now you know. < Back Cooking Temperature Tips Have you ever wondered how cooking temperatures were measured before thermostats? Now you know. Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

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 < Back Caramel Corn Prep Time: 10 Minutes Cook Time: 1 hour Serves: 10 Level: Beginner Ingredients 12 to 14 cups popped popcorn ¾ cup packed brown sugar ½ cup butter or margarine ¼ cup light corn syrup ½ teaspoon salt ½ teaspoon baking soda Preparation Divide popcorn between two un-greased 9×13 pans. Cook brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally until bubbly around the edges. Continue cooking 5 more minutes and the remove from heat. Stir in baking soda until it goes all foamy (FYI –use one of your larger saucepans or you’ll have a mess on your hands – this is from experience). Pour over popcorn and stir until coated. For crunchier corn, bake uncovered in a 200-degree oven for 1 hour, stirring every 15 minutes. I have never had the patience to do that and so we have just always eaten it sticky and gooey and yummy! Happy food storage eating! Previous Next

Okay, so it is actually three ingredients by the time you add the flavoring, but still, it couldn’t get easier and faster if you tried! So creamy, so yummy, and it is quick! < Back Two Ingredient Ice Cream Prep Time: 10 minutes Cook Time: 3-5 hours freezing time Serves: 10 Level: Beginner Ingredients 2 cups heavy whipping cream 1 14 oz. can sweetened condensed milk Flavoring to taste (vanilla, chocolate, strawberry, etc.) Preparation Mix whipping cream until it starts to get frothy. Add the entire can of sweetened condensed milk to whipping cream. Mix together until soft peaks form. Stir in flavors to taste at this point. Some suggestions are: 1 teaspoon vanilla ½-1 cup strawberries or strawberry jam or syrup Chocolate syrup to taste 1 teaspoon black walnut flavoring and a ½ cup crushed walnuts ½ cup cut up maraschino cherries and juice to taste Mint flavoring to taste with mini-chocolate chips (as many as you want) And the list could go on and on. Crushed Butterfingers and cut up Snickers are really good too. Put in a covered container and let freeze for about 3 to 5 hours. If you freeze for 3-5 hours the ice cream will be easy to serve. If you freeze for a longer period of time, this recipe tends to get very hard. Once you have initially served the ice cream, and if there is any leftover, put it into individual serving ice cream molds and freeze it. This is a perfect way to serve it later and you can even dip it in chocolate to make it that much better. This is definitely a family favorite. Previous Next

Make your own immune-supporting fire cider tonic with this easy recipe! Fire cider is full of health benefits from medicinal plants and herbs that are infused into raw apple cider vinegar and sweetened with raw honey. Just a couple of Spoonfuls a day will help support your immune system and overall health throughout the year but especially during cold and flu season. Please note: Posts may contain affiliate links. As an Amazon Associate, I earn from qualifying Amazon.com Services LLC purchases. < Back Fire Cider & Immune Booster Prep Time: 15 Minutes Cook Time: N/A Serves: 64 Level: Beginner About the Recipe Ingredients 4 cups unpasteurized apple cider vinegar 2 cups chopped onion 1/2 cup chopped fresh turmeric or 3 tablespoons turmeric powder 1/2 cup chopped fresh ginger 1/2 cup coarsely grated fresh horseradish 1/2 cup chopped garlic or 3 tablespoons ginger powder 1 bunch fresh thyme 1/2 cup halved fresh rosehips 1 whole lemon chopped 1 whole lime chopped 1 whole orange chopped, or 2 mandarins 2 whole fresh habanero peppers chopped or jalapeno chopped Half of a pineapple with skin Preparation Start with raw apple cider vinegar You can add any immune-supporting ingredients to fire cider and the recipe I’m sharing below is just one of many out there. Get creative and change it up to your tastes. Fire cider starts with a base of unpasteurized or raw apple cider vinegar which aids in digestion, fights infection, and clears the sinuses, among other health benefits. Ingredients and their benefits Aside from unpasteurized apple cider vinegar and chili peppers, fire cider ingredients are completely flexible! The following list of ingredients is what I used when I photographed the images for this post and is what I most often use when making this herbal tonic, but the beauty of fire cider is that you can add whatever medicinal plants you like or have access to. If you can’t find some of these ingredients, like fresh horseradish root for example, then just leave them out or replace them with something else. Dried herbs and ingredients are fine to use as well. Raw Apple Cider Vinegar: aids in digestion, fights infection, clears the sinuses. Hot Peppers: such as cayenne pepper, habanero increase circulation, boost metabolism, immune system support. Onion and Garlic: antibacterial and antifungal properties, high in antioxidants, detoxifying. Ginger Root: antioxidant and anti-inflammatory properties, relieves indigestion. Turmeric: antioxidant and anti-inflammatory properties. Horseradish: antibacterial and antifungal properties, fights infection. Rosehips: high in vitamin C, aids digestion. Thyme: expectorant and antibacterial properties, supports the respiratory system. Citrus: high in vitamin C, reduces inflammation, aids digestion. Raw Honey: antibacterial and antifungal properties, soothes sore throats, use local honey if you can source it. Other common ingredients: Medicinal Herbs: Rosemary, Sage, Oregano, Lemon Balm, Lemon Verbena, Tulsi, Savory, Catnip, etc. I like to use whatever herbs are growing in my garden at the time. Cranberries: powerful antioxidant properties, contain high levels of manganese and potassium and Vitamins C and A. Maple Syrup: used as a vegan-friendly replacement for raw honey. Nettles: anti-inflammatory and adaptogenic properties, supports adrenals and helps protect bones. Uva Usri Leaves (aka bearberry): anti-inflammatory, antibacterial and cleansing properties. Elderberries: antioxidant and anti-inflammatory properties, contain high levels of potassium, folate, calcium and iron, and Vitamins C and A. To sweeten or not to sweeten When I make fire cider at home I usually do not sweeten it and will take a tablespoon straight up or diluted in a small amount of water. It is strong and you will feel it heat you up right away starting from your throat then your abdomen and working out to your outer limbs. It might make your nose run as it clears your sinuses so I like to have a tissue ready to blow my nose right after. Raw honey is usually used to sweeten fire cider and cut the edge of the heat and spiciness. I would sweeten the fire cider I sold with maple syrup to keep it vegan friendly. The maple didn’t add any medicinal value but it tasted amazing. If you choose to add sweetener to your fire cider then wait until after you’ve strained it once the mixture has infused fully. How to make your own fire cider Step 1: Once you have all of your ingredients ready, the process of making fire cider is very easy. Fill a clean jar with the prepared ingredients, aside from a sweetener if using, and pour apple cider vinegar into the jar to fully submerge the ingredients. Step 2: Seal the jar with a plastic lid and let it sit at room temperature but away from the sun for anywhere from 2-4 weeks. During this time all of the ingredients will infuse into the apple cider vinegar along with all of their health benefits. After this time strain the vinegar through a fine mesh strainer into a large bowl. Step 3: At this point, you can sweeten the fire cider to taste or leave it unsweetened. Transfer the final product to a glass bottle or jar for storage. How to store fire cider Store fire cider in a cool dark place away from sunlight. Herbal vinegars like this should last for up to 1 year stored at room temperature. Fire cider dosage Take a shot of fire cider or 1-2 tablespoons daily for a potent punch of immune system support and increase that dosage to 3 times a day to use it as a natural remedy to help fight off common cold symptoms. As always remember to please use caution, do your own research, and consult your medical professional before treating yourself or others. RECIPE FAQ’S What are the benefits of fire cider? Fire cider is one of the best herbal remedies to help support the immune system and fight off symptoms of common colds during. Read through the ingredient list as their individual benefits above. Can I use dried herbs and ingredients? Use fresh herbs when you can but dried herbs and ingredients like dried ginger, turmeric and horseradish work fine. How long will fire cider last? Like all herbal vinegars, fire cider should last for up to one year when stored properly as detailed in this post. Instructions Layer prepared ingredients into a clean 1/2 gallon glass jar then cover them with the apple cider vinegar. Cover the jar with a lid and let sit at room temperature out of the sun for 2 weeks. Strain liquid into a bowl, pressing the ingredients with the back of a spoon to release as much liquid as possible, and discard everything else. Pour the strained liquid into a clean quart jar. Optionally sweeten the fire cider to taste with raw honey or maple syrup for a vegan-friendly version. Cover the jar with a lid and store at room temperature out of the sun for up to 6 months. IMMUNE BOOSTER SHOTS recommendations: Best to take 3 Tablespoons a day when sick or 1 tablespoon as your daily immune booster. Mix with fresh or concentrated orange juice (or juice of your choice), to your flavor preference or chase it with juice. ***DOUBLE RECIPE FOR LARGE FAMILIES!*** What to do with leftover Fire Cider ingredients: Once the juice is drained, crush everything and refill with more Apple Cider vinegar just add the powdered ingredients OR put everything into a blender with water to make a concentrate to make a juice to add to drinks or freeze for later. Or put everything in a dehydrator for 2 days until it is dry enough to blend into a powder to add to juices or put in pill capsules. Here are the items that will help make it easy and more convenient especially during sick season. Gallon Mason Jar Canning Funnel With Strainer Wide Mouth Mason Jar Lids Electric Mason Cordless Vacuum Sealer Kit 16 oz Reusable Water Bottles 36 Pack Swing Top Glass Bottles 30 Pack 4oz 120ml Plastic Mini Milk Bottles Size 00 Empty Capsules Vegetarian (100 Count) Capsule Filling Machine Kit Size 00 Magic Mill Food Dehydrator Machine Notes If you can’t source ingredients you can leave them out or use dried/powdered versions of items. Feel free to add other ingredients like other medicinal quality herbs (rosemary, sage, oregano, etc.), different chile peppers, or any other immune-supporting ingredients that you are familiar with. Use caution when foraging wild plants and be sure to identify plants/mushrooms correctly before ingesting them. These statements have not been evaluated by the FDA. The information on this site is not intended to diagnose, treat, cure or prevent any disease. Previous Next

My Homemade Cream Cheese recipe couldn't be easier, because you likely have everything you need to make rich, creamy, and tangy cream cheese. < Back Farmers Cheese Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: approximately 2 cups Level: Beginner About the Recipe My Homemade Cream Cheese recipe couldn't be easier, because you likely have everything you need to make rich, creamy, and tangy cream cheese. Ingredients 1 Gallon Of Milk ¾-1 cup vinegar 1 tbsp of salt and any herbs and spices Preparation Heat up 1 gallon of milk (until small bubbles start to form), add 3/4-1 cup vinegar. Stir until the curds and whey separate. Scoop the curds out and put it in a cloth lined sieve and push out as much whey as possible. After you have pushed the whey out, sprinkle about 1 tablespoon of salt and any herbs and spices (or leave it plain and only add the salt). Finger mix everything in and then close the cloth up creating a ball. Continue to squeeze and massage it to get as much whey out as possible. Once the whey has been removed, start to knead it for a few minutes while it is still in the cloth. Remove the cheese from the cloth (you may need to scrape some with a butter knife) and pack tightly into a container with a lid. Refrigerate overnight and enjoy. This cuts nicely and it does melt a little bit. Make sure that you clean the pan and utensils you use because the cheese residue dries solid and it takes a bit of time to clean if you don’t soak it or clean right away. Rinse the cloth used immediately, or it will be easier to just throw it away. Previous Next

Lentils are a traditional part of an Italian New Year celebration: Their coin-like shape expanding as they cook is said to bring good fortune. But this hearty, healthy, veggie-packed lentil soup is useful well beyond your end-of-year menu! Nourishing and comforting in all the best ways, this flavorful recipe is easy to make, comes together in 40-ish minutes, and freezes well. Good fortune indeed! < Back Italian Lentil Soup Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients Extra-virgin olive oil 1 medium yellow onion, finely chopped 4 large garlic cloves, minced 2 carrots, chopped 1 celery rib, chopped Kosher salt Black pepper 1 (28-ounce) can whole tomatoes (I like San Marzano) 5 cups vegetable broth 1 dried bay leaf 1 tablespoon Italian seasoning ½ to 1 teaspoon red pepper flakes 1 cup green lentils, rinsed (or brown lentils) 2 cups baby spinach 1 cup chopped parsley leaves Splash red wine vinegar Freshly grated parmesan cheese, for garnish (optional) Preparation 1. Sauté the aromatics. In a large Dutch oven, heat about 2 tablespoons of olive oil over medium-high heat. Add the onions, garlic, carrots, and celery. Season with a big pinch of salt and pepper. Cook, stirring occasionally until the veggies are fragrant and somewhat tender, about 5 minutes. 2. Simmer. Add the tomatoes and lightly crush with a potato masher or the back of a fork. Stir in the vegetable broth, bay leaf, Italian seasoning, red pepper flakes, and lentils. Season with another pinch of kosher salt and black pepper. Bring the soup to a boil, then lower the heat and partly cover the Dutch oven, leaving a little opening. Simmer for about 20 to 30 minutes or until the lentils are very tender and cooked through, but still intact. 3. Finish and serve. Turn off the heat and stir in the baby spinach, parsley, and a splash of red wine vinegar. Taste and season with more vinegar, salt, and pepper to your liking. Transfer to serving bowls and finish with a drizzle of olive oil and Parmesan cheese, if using. Notes If you prefer a thicker soup, reduce the amount of broth to 4 cups. Leave out the parmesan cheese to make this lentil soup vegan. To store leftovers, hold off on adding cheese. From there: Allow the soup to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days, or freeze for up to 3 months. If you’re freezing soup, always leave some room at the top to allow it to expand in your freezer. Defrost in your microwave or allow the soup to thaw in your refrigerator overnight. Reheat over medium-low heat, stirring until steaming and delicious, then top with freshly grated parmesan. Previous Next

Thanksgiving leftovers are the gift that keeps on giving. We’ve created countless creative recipes to use up the rest of your leftover Thanksgiving! < Back Turkey Tetrazzini Prep Time: 15 Minutes Cook Time: 45 Minutes Serves: 8 Level: Beginner About the Recipe Thanksgiving leftovers are the gift that keeps on giving. We’ve created countless creative recipes to use up the rest of your leftover Thanksgiving! Ingredients Cooking spray 1 lb. spaghetti 6 tbsp. butter, divided 2 cloves garlic, minced 1 lb. sliced baby bella mushrooms 1/2 c. white wine 1/4 c. all-purpose flour 2 1/2 c. low-sodium chicken broth 1 c. heavy cream Kosher salt Freshly ground black pepper 2 lb. leftover roast turkey, chopped (about 5 cups) 1 c. shredded white cheddar 1 c. frozen peas 1 tsp. dried oregano 1 c. panko bread crumbs 1/2 c. freshly grated Parmesan 2 tbsp. extra-virgin olive oil Preparation Thanksgiving leftovers are the gift that keeps on giving. What is turkey tetrazzini? Turkey tetrazzini is an extra-comforting, baked spaghetti casserole filled with turkey, mushrooms, and cheese. Like most casseroles, this tetrazzini is totally versatile: add in your favorite veggies or switch out the protein (chicken tetrazzini is one of our go-to choices). Although you can switch out the protein, we love making this casserole post-Thanksgiving to use up all of our leftover turkey. Use your leftover classic roast turkey, or switch up the flavor profile with air fryer tandoori turkey, apple cider brined turkey, or harissa spiced turkey breast. The difference between tetrazzini and spaghetti: To start off: spaghetti refers to a type of pasta, while tetrazzini refers to a specific baked dish that often uses spaghetti. That being said, if you’re curious as to what the difference between dishes like chicken tetrazzini and chicken spaghetti is, think of baked spaghetti as the slightly creamier, slightly cheesier version of tetrazzini. In the end, they’re very similar recipes. Serving ideas for turkey tetrazzini: This casserole is a full meal all on its own, but if you’re looking for pairings, why not pair this recipe with your other leftover Thanksgiving sides? Parmesan roasted green beans, mashed potato casserole, or classic stuffing would all be welcome pairings here. Step 1 Preheat the oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook spaghetti according to package directions. Drain. Step 2 In a large dutch oven over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add mushrooms and wine and cook until most of the wine is absorbed and mushrooms are soft, 5 minutes. Step 3 Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper. Step 4 Add turkey, cheese, peas, and oregano and toss until combined. Add cooked spaghetti and toss to coat. Season with salt and pepper then transfer mixture into prepared dish. Step 5 In a medium bowl, toss to combine panko, Parmesan, and oil. Top baking dish evenly with panko mixture. Step 6 Bake until the top is golden and the cheese is melted, 25 minutes. Step 7 Let cool for 10 minutes before serving. Previous Next

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