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< Back Pina Colada Smoothie Prep Time: 5 minutes Cook Time: 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

< Back Old Time Oven Peach Cobbler Prep Time: 10 Minutes Cook Time: 45 Minutes Serves: 12 Level: Beginner Ingredients 1 large can of sliced peaches, drained 1 cup Bisquick mix 1 cup of milk 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup butter, melted 1 cup of sugar vanilla Ice Cream, optional Preparation Preheat oven to 375 In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust. Bake for 45 minutes to one hour or until the crust is a golden brown. Top with vanilla ice cream Previous Next

< 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

< Back Danish Dumplings Better than homemade noodles and we love noodles! Previous Next

< Back Lime Rice (Café Rio inspired) Prep Time: 15 minutes Cook Time: 30 minutes Serves: 10 Level: Beginner About the Recipe Ingredients In a saucepan, sauté: 2 Tbsp butter 1 medium yellow onion, chopped 4 cloves garlic, minced In a large pot, bring the following to a boil: 6 2/3 cup water 8 tsp chicken bullion ½ bunch cilantro, chopped 2 tsp cumin 2 small cans diced green chilis 1 Tbsp lime juice ½ tsp salt · 3 cups long grain white rice added to boiling water Preparation 1. Add sauteed’ onion and garlic to boiling water. 2. Add the 3 cups of long grain rice to the boiling water. 3. Reduce heat, cover, and simmer for 30 minutes, or until liquid is gone and the rice is tender. Previous Next

< Back Easy Homemade Lasagna Prep Time: 30 Minutes Cook Time: 1 Hour Serves: 12 Level: Beginner About the Recipe Tender sheets of pasta, a creamy ricotta cheese filling, and a rich meaty tomato sauce are all topped with more cheese and baked until browned and bubbly. Ingredients 12 lasagna noodles uncooked 4 cups mozzarella cheese shredded and divided ½ cup parmesan cheese shredded and divided Tomato Sauce ½ pound lean ground beef ½ pound Italian sausage 1 onion diced 2 cloves garlic minced 36 ounces pasta sauce *see note 2 tablespoons tomato paste 1 teaspoon Italian seasoning Cheese Mixture 2 cups ricotta cheese ¼ cup fresh parsley chopped 1 egg beaten Preparation While there are a few steps to this lasagna recipe, it’s easy to make and has so much flavor. This dish can be made ahead of time and freezes well either before or after baking! Homemade lasagna may have a few steps, but each step is easy – and I assure you it’s worth the time; the perfect Italian meal! The best lasagna recipe is made with ingredients that you know, and it’s not difficult at all! All you’ll need for this easy lasagna recipe is one pan, one bowl, and a 9×13 baking dish! Cheese Filling: For this classic lasagna recipe, the filling contains ricotta and parmesan with seasonings and a couple of tablespoons of parsley. No ricotta? No problem, cottage cheese works just fine in this recipe! Meat: I use both Italian sausage and ground beef for great flavor. If using all beef, add a ¼ teaspoon of fennel seeds and some Italian seasoning to the meat mixture for flavor. Sauce: To keep this sauce quick, I use pasta sauce or marinara sauce (it’s easy to make from scratch with crushed tomatoes and canned tomatoes if you’d prefer). Spinach (variation): To make a spinach lasagna, squeeze out most of the moisture of defrosted frozen spinach and add it along with the cheese layer. Lasagna ingredients don’t have to be limited to the ones you see here. Substitute meats or different cheeses, or try different meat sauce variations. How to Make Lasagna Homemade lasagna may have a few steps, but each step is easy – and I assure you it’s worth the time; the perfect Italian meal! This is a really easy lasagna recipe. Boil pasta: Cook in a large pot of salted water per the recipe below . Prepare meat sauce: Cook sausage and beef with onion and garlic. Drain well, add the pasta sauce & simmer it for a few minutes to thicken. Combine cheese mixture: Stir the cheese mixture together in a bowl. Layer & bake: Layer the meat sauce and cheese mixture with lasagna noodles and bake until browned and bubbly. How to Layer Lasagna 1. Spread about a cup of meat sauce into a 9×13 pan. Add a layer of noodles 2. Top the noodles with some of the ricotta cheese mixture. Repeat the layers, ending with a layer of noodles and sauce 3. Cover with foil and bake. Remove foil, top with mozzarella and parmesan, and bake for another 15 minutes. Once you have prepared the meat sauce and the cheese mixture, you’re ready to layer. This is the order of layers: sauce – noodles – cheese sauce – noodles – cheese sauce – noodles – cheese noodles – sauce (bake) – cheese How Long to Bake Bake this lasagna recipe for a total of one hour. To get a perfect browned cheese topping, you’ll need to bake it in two stages. 1. Layer and cover it tightly with aluminum foil to retain the moisture. 2. Once cooked, and heated through, remove the foil, top with cheese, and return to the oven for an additional 15 minutes, or until the top is browned and the lasagna is bubbling. Important: Let the Lasagna Rest Let the lasagna sit/rest for at least 15 minutes once removed from the oven (even 30-45 minutes is fine). This will keep it from becoming runny and help it to keep its shape when cut. Resting is not required when reheating. Serve with a big slice of Easy Cheesy Garlic Bread and garnish with fresh basil or a couple of tablespoons of parsley. Make Ahead Lasagna can be prepared ahead of time and refrigerated for up to 2 days before baking. It can also be frozen before or after baking. To Freeze Lasagna Lasagna is one of the best meals to make ahead and freeze. Double or triple the recipe and store it tightly wrapped in the freezer for up to 3 months. Thaw in the refrigerator overnight and bake as directed. If the lasagna is cold from the fridge, it may need an extra 20 minutes or so of cooking time. How To Reheat Lasagna If you’ve frozen leftovers, pop them in the oven at 350°F covered until reheated. This should take about 30 minutes! Of course, leftovers are perfectly heated in the microwave too! Instructions Preheat the oven to 350°F. In a large pot of salted water, boil lasagna noodles until al dente according to package directions. Drain, rinse under cold water, and set aside. In a large skillet or dutch oven, brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat. Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until thickened. In a separate bowl, combine 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt. Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce. Cover with foil and bake for 45 minutes. Remove the foil and sprinkle with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired. Rest for at least 15 minutes before cutting. Previous Next

< 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

< 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

< Back Healthy Ranch Dressing Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ¼ cup dried parsley leaf 1 tablespoon dill 1 tablespoon granulated garlic 1 tablespoon onion powder ½ teaspoon basil (optional) ½ teaspoon ground black pepper Preparation Mix all ingredients together. Store in an airtight container. To make ranch dressing: Mix 1 tablespoon of ranch dressing mix with 1/3 cup mayonnaise or Greek yogurt and a ¼ cup milk (or ¼ cup coconut milk). Previous Next

< Back Easy Spinach Dip Prep Time: 10 minutes Cook Time: N/A Serves: 6 Level: Beginner About the Recipe Ingredients 2 cups yogurt, plain 10 ounces of spinach, frozen and chopped (thawed and drained) 1/3 cup onion, fresh-minced 1 teaspoon lemon juice 1 envelope Lipton Vegetable Recipe Soup and Dip Mix Assorted cut up vegetables for dipping Preparation In a medium bowl, combine all ingredients. Refrigerate for about an hour. Serve with fresh vegetables for dipping. Previous Next

< Back Upside Down Rhubarb Cake Prep Time: 15 Minutes Cook Time: 35 Minutes Serves: 1 9x13-inch cake Level: Beginner Ingredients 4 cups chopped rhubarb 1 cup white sugar 1 (3 ounce) package strawberry-flavored Jell-O® mix 3 tablespoons quick-cooking tapioca 1 (18.25 ounce) package white cake mix 1 cup water ⅓ cup vegetable oil 3 eggs Preparation Step1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Step 2 Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan. Step 3 Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour the cake batter over the rhubarb mixture. Step 4 Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let the cake stand for 5 to 10 minutes before inverting on a plate. Previous Next