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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: 20 mins Cook Time: 1 hour Serves: Level: Beginner About the Recipe 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!

A Delicious Quick And Easy Breakfast, Snack, Or Dessert! < Back Peanut Butter Banana Bars Prep Time: 5 Minutes Cook Time: 30 Minutes Serves: 8 bars Level: Beginner About the Recipe Ingredients 3 super ripe bananas 1/4 cup smooth, natural peanut butter 1 teaspoon vanilla extract 1 1/4 cup instant or quick cooking oats 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup chocolate chips Preparation Preheat the oven to 350 F. Grease a loaf pan or line with parchment paper. Add the bananas to a large bowl and mash until almost smooth. Add in the peanut butter and vanilla extract and mix well. Add in the oats, salt, and baking powder and mix to combine. Fold in 1/3 cup of the chocolate chips, reserving the rest for the top of the bars. Pour the mixture into the loaf pan, using a spoon or spatula to smooth it out on top. Add the remaining chocolate chips to the top of the bars. Bake for 25-30 minutes, until a knife inserted in the center comes out clean. Let cool and cut into 6-8 pieces. Previous Next

This Little Caesars Italian Cheese Bread is amazing!!! The crispy edge, the garlic butter and all that cheese! This Italian Cheese Bread will not disappoint – your family will be looking everywhere for the Little Caesars pizza box! < Back Little Caesars Italian Cheese Bread Prep Time: 20 Minutes Cook Time: 15 Minutes Serves: 5 Level: Beginner About the Recipe This Little Caesars Italian Cheese Bread is amazing!!! The crispy edge, the garlic butter and all that cheese! This Italian Cheese Bread will not disappoint – your family will be looking everywhere for the Little Caesars pizza box! Ingredients 16 oz frozen pizza dough 3 tbsp butter 1 tbsp minced garlic 2 tsp Italian seasoning 2 cups mozzarella cheese shredded Preparation Let dough thaw in the refrigerator overnight. Then remove from the refrigerator about 30 minutes before baking and let it come to room temperature. 16 oz frozen pizza dough Spray a metal cake pan with nonstick cooking spray very heavily. You might also cut out a sheet of parchment and put in the bottom of the pan so it comes out more easily. Lightly press pizza dough into the cake pan – be sure to keep the dough nice and thick. Melt butter and mix together with minced garlic and ONE tsp of Italian seasoning 3 tbsp butter,1 tbsp minced garlic,2 tsp Italian seasoning Pour melted butter onto pizza dough and brush to edges Sprinkle shredded cheese all over dough being sure to push cheese to edges 2 cups mozzarella cheese Sprinkle with remaining Italian seasoning 2 tsp Italian seasoning Bake cheese bread at 400º for 12 minutes and then on Low Broil for 2-3 min until golden brown (watch it closely on broil) Remove from the oven and then remove from the pan. Using a pizza cutter, slice into 10 cheesy garlic bread sticks! Serve and dip into marinara sauce or make a little extra of that garlic buttery sauce! Previous Next

My mom’s go-to, all-around favorite pumpkin pie recipe. Never fail yumminess and good time holiday memories – topped with a dollop of whipped cream. < Back Pumpkin Pie Prep Time: 10 minutes Cook Time: 45 minutes Serves: 8 Level: Beginner Ingredients 1 ¼ cup pumpkin ½ teaspoon salt 1 ¼ cup evaporated canned milk 2 medium eggs ½ cup brown sugar, packed 1 ½ tablespoons sugar 1 teaspoon cinnamon ¼ teaspoon ginger ¼ teaspoon nutmeg ¼ teaspoon cloves Preparation Mix all ingredients together and pour into uncooked pie shell. Bake at 375 for about 45-50 minutes. Pie is done when a knife can be inserted and pulled out clean. If you are concerned about the pie crust burning, it can be covered with tinfoil so that it won't overcook. Pumpkin pie is best if made the day before and served cold with whipped cream. Note: Do not overfill pie shell; pumpkin custard will expand and overflow the crust and burn the crust and drip in the oven. If there is extra custard that won't fit in the pie shell, pour it into an oven-proof dish and bake. Serve with whipped cream. Previous Next

Family FAVORITE authentic German Beef Schnitzel recipe passed down from my grandma! < Back Best German Beef Schnitzel Prep Time: 30 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 pound raw beef roast/steak (you can also use chicken, or pork) Salt and pepper to taste 1 cup all-purpose flour 2-3 large eggs (lightly beaten with oil) 2-3 tablespoons oil (1 tablespoon per egg) 1 cup plain breadcrumbs or crackers (I prefer the breadcrumbs) Oil (for deep frying. Use a neutral-tasting oil with a high smoke point) Lemon juice Mayonnaise and ketchup sauce (equal parts or to taste) for serving Preparation Thinly slice partially frozen meat against the grain into smaller pieces. Pound meat VERY THIN with a flat mallet or meat tenderizer. The thinner the better. You should be able to see through the meat (and there may even be small holes). Lightly beat the eggs and the oil together. Season the flour mixture to taste with salt and pepper (or preferred seasoning). Place the egg mixture, the seasoned flour, and the breadcrumbs into three separate shallow bowls. Dredge each individual piece of pounded meat, 1) first in the flour, 2) then the egg mixture, and 3) finally the breadcrumbs, making sure to coat both sides well. Deep fry, or fry in a pan with a liberal amount of oil immediately (enough that it nearly covers it), or the end product will be soggy. Make sure the cooking oil is hot enough (about 330 ° F). You want to make sure that it starts to fry immediately and doesn’t just sit in the oil. Fry until golden brown on one side and then turn to fry until golden brown on the other side. Because the meat is so thin, this won’t take very long, only about 2-3 minutes . Transfer schnitzel to a large cookie pan with a rack and place in a warm oven until time to serve. Serve warm. Serve by drizzling with lemon juice, or with the mayo/ketchup mixture, or your favorite dipping sauce. Previous Next

This Homemade Banana Pudding recipe makes the creamiest and most flavorful banana pudding ever! Layered with bananas and sweet vanilla wafer cookies, this Southern dessert recipe is hands down the best banana pudding I've had. < Back Banana Pudding Prep Time: 10 Minutes Cook Time: N/A Serves: 8 Level: Beginner Ingredients 2 boxes Vanilla Wafers 6 to 8 bananas, sliced 2 cups milk 1 (5 oz.) box French Vanilla pudding 1 (8 oz.) package cream cheese 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream Preparation Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. (add crushed cookies to the top - for a yummy look) Refrigerate until ready to serve! Previous Next

My friend gave me this White Chicken Chili recipe, that is how I know she loves me! Yes, it is that good! < Back White Chicken Chili Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 2 tablespoons oil 1 large onion, chopped (1 cup) 1 large clove garlic, minced 4 boneless, skinless chicken breasts (1 ½ pounds) (Could substitute with one or two pints of bottled chicken) 1 package frozen white corn, thawed (9 oz) 2 cans diced green chilies (4 oz) 1 teaspoon cumin 3 tablespoons lime juice 2-3 cans great Northern beans (15 oz) For garnish: crushed tortilla chips, cheddar cheese (grated), chopped green onions, and salsa. Preparation 1. In large saucepan, heat oil. Add onion and garlic; cook until onion is softened. 2. Cut chicken breasts into thin strips, add to onion and garlic mixture, and cook until chicken is thoroughly cooked. 3. Add corn, chilies, cumin, lime juice, and beans. If you want to thin it a little, add some chicken broth to create consistency you want. 4. Bring to boil and then simmer for 20 minutes (or put it in a crock pot and cook on low for a couple of hours to let the flavors all blend together.) To serve, place a couple of tablespoons worth of crushed tortilla chips and cheddar cheese in the bottom of a bowl. Ladle the chili over the chips and cheese. Top with additional crushed tortilla chips, grated cheese, chopped green onions and salsa, as desired. Previous Next

One of the most authentically flaky crusts that you will ever eat. A real treat. < Back The Best Pie Crust Prep Time: 15 minutes Cook Time: 20 minutes Serves: 1 two crust pie or 2 single crust pies Level: Beginner Ingredients 2 cups flour 1 teaspoon salt 2/3 cup shortening 7 tablespoons cold water Preparation Mix the flour and salt together and then cut the shortening (vegetable shortening, like Crisco) into the flour until it is small pea size. Add the water and mix together with a fork jsut until it starts to come together. DO NOT PLAY WITH THE DOUGH or it will get tough. Turn it out on a floured counter and roll it out. This will not look pretty, and you will lose some flour, but if done correctly it will make the crust flaky. This recipe will make enough dough for two single pies or one pie with a top and of course, some leftover dough for pie dough cookies. Bake at 350°, without filling, for about 20 minutes or until a nice golden color. Let cool and fill with favorite non-bake filling. If you want to bake the filling in it, pour the filling in and the bake at 350° following the pie instructions for the filling. If putting a top crust on the pie, make sure to crimp the edges and cut vent holes in the top crust. If I am baking an apple pie, I cut an apple, if it is a peach pie, I cut a peach, etc. Previous Next

Snacks Beginner Homemade Cheez-Its Homemade Cheez-Its are crunchy, cheesy, salty, and just a little greasy. As seen in the cookbook Classic Snacks Made from Scratch! Beginner Homemade Potato Chips Homemade potato chips are fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful for slicing the potatoes. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil for frying, but you can use safflower, corn, or peanut oil as well as vegetable oil. Beginner Homemade Candy Canes 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. Beginner Kohakutou Edible Crystal Candy Kohakutou is a Japanese sweet that looks strikingly like a crystal or gemstone. The gummy candy can be used to decorate cakes, cupcakes, and other desserts, or simply enjoyed as a sweet treat. While the edible crystals look impressive, they're actually quite easy to make and only take a few ingredients. Beginner Watermelon Popsicles You don’t need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking. Beginner Candied Watermelon Rind Watermelons are sometimes called ‘summer’s blessing’ by some folks. Not only do they have a high water content, but they also boast a wealth of nutrients – vitamin A, vitamin B6, vitamin C, calcium, magnesium, and potassium! Surprisingly, it has about 40% more lycopene (the cancer-fighting antioxidant) than tomatoes. This Candied Watermelon Rind is an easy sweet snack—perfect for summer. Beginner White Rabbit Candy I love this candy for its creamy and milk taste…. Beginner Watermelon Jello Snack TikTok Fruit Watermelon is a fun-to-eat TikTok Viral Dessert Beginner How to roast pumpkin seeds Save the seeds from your pumpkins this year and make roasted pumpkin seeds for a healthy, crunchy snack. If you’re carving a Jack-O-Lantern, then don’t waste the goodness inside, follow this easy step-by-step guide, and you’ll be rewarded with a special treat! Beginner Crispy Roasted Chickpeas This is the absolute best roasted chickpeas recipe. The foolproof method results in flavorful, crispy chickpeas that turn out perfectly every time! Delicious on top of Greek Salad!

The taste of homemade marshmallows is unbelievably rich compared to the store-bought variety. And with the opportunity to flavor or shape them as you desire, who wouldn't want to try this fun treat? While dealing with the sugar syrup is clearly a job for grownups, spreading the marshmallow in the pan and cutting them out is one kids will enjoy. < Back Homemade Marshmallows Prep Time: 25 Minutes Cook Time: 15 Minutes (time may vary depending on how quick it reaches 240F) Serves: 4 dozen Level: Beginner Ingredients 3 packages (21g) unflavored gelatin 1 cup (227g) cool water, divided 1 1/2 cups (298g) granulated sugar 1 cup (312g) light corn syrup 1/8 teaspoon table salt 1 tablespoon (14g) Pure Vanilla Extract confectioners' sugar, to sprinkle on top Preparation 1. Combine the gelatin and 1/2 cup (113g) cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside. 2. Combine the sugar, corn syrup, salt, and 1/2 cup (113g) cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves. 3. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat. 4. With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F. Add vanilla towards the end of the mixing time. 5. Spread the marshmallow mixture into a greased 9" x 13" pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows. 6. Sprinkle confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Dipping the knife or cutters in cold water before cutting helps reduce any stickiness. 7. For gift-giving, wrap marshmallows individually in twists of waxed paper, and store at cool room temperature. For storage, place in a closed container, the layers separated by waxed paper or parchment paper. Tips from our Bakers For softer, "creamier" marshmallows (though still stiff enough to cut), reduce the amount of gelatin to 2 packets. For gingerbread marshmallows: Instead of light corn syrup use dark corn syrup, which provides a more nuanced, caramel flavor closer to molasses. If you really love the rich, dark taste of molasses, you can replace half or even all of the corn syrup with molasses by volume. In addition, omit the vanilla and add 2 teaspoons ginger, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon cloves (or 1 to 2 tablespoons Gingerbread Spice) to the stovetop syrup before cooking for a dose of wintry spice. For eggnog marshmallows: Follow the recipe as written, adding 1 teaspoon nutmeg to the syrup mixture before cooking. If possible, use freshly grated nutmeg instead of ground; the flavor is much brighter, fresher, and more vibrant. Add 1/2 teaspoon rum extract in addition to the vanilla, if desired. For chocolate-dipped marshmallows: Once marshmallows are cooled and cut, dip them in a bowl of melted chocolate and let rest for a few minutes to set. You can also sprinkle peppermint crunch, toasted nuts, or cacao nibs on the dipped chocolate section before it sets for some added flair. Previous Next

< Back Peanut Clusters These easy 4 Ingredient Peanut Clusters are a perfect no-bake candy for Christmas. They’re made with mix of chocolate chips, butterscotch chips, creamy peanut butter, and roasted peanuts. This easy sweet treat makes the perfect homemade holiday gift! 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 Cream 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 (i used expired whole or 2% milk) ¾-1 cup of vinegar 1 tsp salt 3-4 tsp butter Add any spices or flavors you want (optional) Preparation For the cream cheese, or spreadable cheese, 1 gallon of milk (I use expired whole or 2%), about 3/4-1 cup white vinegar, 1 teaspoon salt, 3-4 teaspoons butter, and a little bit of milk to thin it to desired consistency. Heat milk until it is hot (small bubbles start to form around the pan), add vinegar to hot milk and mix. Once the curds and whey have separated, remove the curds and push out as much whey as you can with a spoon. Put whey, salt, and butter in a blender. Add just a little bit of milk and blend on high. Add more milk if you need to. Add any spices or flavors you want (my favorite is jalapeños) and blend until incorporated. Or just leave it plain, it is good either way. Pour into a container with a lid. Refrigerate overnight. Dip crackers in it or spread on bread. So good! Previous Next