Directions

1. Melt Butter in the microwave on low, and let cool down to room temperature. You can also just let your butter sit out for a couple hours.
2. Once butter has reached room temperature add sugar with a spatula, and whisk together for one minute. If you're using a stand mixer use a paddle attachment. This is a must or just mix by hand.
3. Add egg, vanilla extract, and mix it in until combined.
4. In a separate bowl get your dry ingredients stir together flour, baking powder, baking soda, matcha powder, and salt. Mix with a spatula until combined.
5. Combine wet ingredients and dry.
6. Use a cookie scoop. It will make out 11 cookies, and place them on a tray line with parchment paper. Then roll them between your hands into a ball, and give them a light press to slightly flatten.
7. Place the cookie dough in the fridge to set for 30 minutes.
8. Pre-heat the oven at 350 degrees and prepare a baking sheet with baking paper.
9. Bake one tray at a time for 10-11 minutes. I like 10 minutes. I like me cookies to be a little soft in the middle.
10. Once bakes let them cook down on a baking tray while using a spatula.

Strawberry Cream

1. Place the strawberries in a small saucepan and simmer over a medium heat with 4 tbsp of water. As soon as the strawberries have completely break down and a kind of compote has formed, add the sugar. Stir until it has dissolved. Then mix 1 tbsp of water with 1 tbsp of starch in a small bowl and add to the cooked strawberries.
2. Stir until it has thickened. Leave to cool. Then pass through a fine sieve.
3. Keep the strawberry extract and add afterwards to the whipped cream by the tablespoonful. In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip the heavy cream reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.
4. When ready to serve, add the cream to a piping bag fitted with a piping tip. Pipe the strawberry cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a teaspoon of matcha powder to a fine mesh sieve (or your two fingers) and dust over the cookies.

I found this recipe from @izzyskitchen on Instagram.

Directions

1. Preheat your oven to 300 Degrees.  Make sure you have 2 racks in your oven. While your oven is preheating add a empty baking sheet filled with water to create steam.
2. Add your eggs, cottage cheese, salt and pepper to a blender. Blend for 20 seconds.
3. Add your mixture to a bowl and add your shredded cheese, and bell pepper. Stir.
4. Grease your muffin pan.
5. Use a ladle and scoop your egg mixture into muffin tin. Filling them no more than 2/3 of the way full. Make sure every muffin tin has a little of everything.
6. Sprinkle the chopped bacon evenly over the tops of the egg mixture.
7. Add your muffin tin on the top rack placed in the middle for 30 to 35 minutes.
8. Once your egg bites are done let them cool off, and enjoy! (Bites might expand while baking, but you will be fine once they cool down.)

You can also play around with your toppings!

Directions

1. Defrost and rinse shrimp, and pat dry.
2. Season shrimp with olive oil, paprika, cumin, Dan O's Chipotle, lime juice, salt, pepper, garlic powder and garlic cloves. Mix well and let marinate while you prepare the Pico de Gallo and Avocado Crema.
3. To make the Pico de Gallo chop tomato, jalapeño, cilantro, red onion and mix with lime juice and salt.
4. To make the Avocado Crema add all ingredients above.
5. Sear shrimp on a flat top grill or skillet for about 5 mins.
6. Char some tortillas, assemble and enjoy!

Directions

1. First make your pico de gallo. Mix all your pico ingredients, and sit in fridge.
2. Cook your ground beef in a large skillet, breaking up into small pieces. Add taco seasoning and cornstarch mixture stir until it thickens.
3. Warm up your tortillas. I just warm mine on a plate in the microwave for 20 seconds.
4. Fill your tortillas with cheese, meat, and some pico de gallo. Fold in the sides and roll up like a burrito.
5. Wrap each meximelt in a damp paper towel and microwave for 20 seconds each.
6. Enjoy!

Directions

1. Start with making your sauce. Mix your soy sauce, oyster sauce, fish sauce, pepper and sugar. Mix, and sit to the side.
2. Cut the stems off your Thai Chilis, and combine with garlic to make a pasta. Sit aside.
3. Slice onions and remove your Thai basil from your stems,
4. Add oil to a pan, and fry your paste and onions. Sauté for 15 seconds, and then add in your shrimp. Push to the side.
5.  Add in your eggs, and scramble until done.
6. Add in your rice, and your sauce. Cooking until sauce has fully absorbed.
7. Taste and see if you need to add more seasoning.
8. Add in your basil and cook until your basil has wilted.
9. Plate and enjoy!!

Directions

1. In a heavy bottom pan, melt the butter with the oil over medium heat.
2. Slowly whisk in the flour. A little at a time.
3. Continue whisking until the roux turns chocolate in color. This will take some time. Around 45 minutes. I have a gas stove, and it cooks fast. I usually make my roux on the lowest setting, and whisk. So pull up a chair. Lol
4. Remove the pot from the heat.
5. Add in the onions, green pepper, celery, garlic and okra. Cook in the roux for just a few minutes. Make sure you do not burn.
6. Pour in the seafood stock, chicken stock, seasoning, and cayenne pepper.
7. Season with kosher salt and black pepper. Whisk to combine.
8. Add in your bay leaves, andouille sausage and shredded chicken.
9. Bring to a boil.
10. Turn heat to low to a simmer.  Simmer for about an hour. Stirring often. This is what gets the flavors going.
11. Remove the bay leaves.
12. Add in the shrimp. Allow to cook until they are pink and no longer translucent. This won't take lone.
13. Use a cornstarch mixture to thicken. Depending on what texture you like. I like my gumbo a little thinned out. So I don't add cornstarch.
14. Add in a tablespoon of fresh chopped parsley.
15. To plate, add rice to a bowl. Add in the gumbo.
16. Garnish with more fresh chopped parsley.
17. Serve with tabasco, and enjoy!

Directions

1. Slice an onion and a piece of ginger down the middle. Place them face down on a baking sheet and roast in the oven at 350°F for 30–45 minutes, or until charred.
2. In a sauté pan, toast your pho spices over medium heat until fragrant. Transfer the spices to a provided spice bag and set aside.
3. Fill an 8-quart pot with water, leaving enough space for additional ingredients.
4. Add chicken leg quarters, fish sauce, the whole roasted onion, ginger, chicken bouillon, rock sugar, salt, and the spice bag (tied to the pot handle if possible). Bring to a boil and cook for 45 minutes, or until the chicken is fully cooked.
5. While the broth is cooking, prepare your toppings by chopping them up.
6. Once done, remove the spice bag and chicken. Shred the chicken, return the bones to the pot, and set the shredded chicken aside.
7. In a small pot, bring water to a boil. If you have a pasta strainer, place the pho noodles in it, and boil for 20 seconds.
8. Add the cooked noodles to a large bowl, top with shredded chicken, and ladle the hot pho broth over them.
9. Add your toppings and any sauces you like. Adjust seasoning with more chicken bouillon if desired, then enjoy!

Your broth will taste so much better the next day!

Directions

1. Season the Chicken: Generously season your chicken with Italian seasoning, onion powder, garlic powder, salt, and pepper. Massage in a bit of olive oil to coat evenly, then set aside.
2. Cook the Pasta: Boil the protein pasta according to package instructions. Reserve one cup of pasta water before draining.
3. Cook the Chicken: Heat a sauté pan over medium heat. Use your sundried tomato oil to cook the chicken on both sides until golden brown and fully cooked through. Remove from the pan and set aside.
4. Make the Sauce: In the same pan, melt the butter and sauté the shallots, garlic, and sun-dried tomatoes until fragrant. Stir in Rao’s sun-dried tomato pesto and heavy cream, mixing until well combined. Gradually add Parmesan cheese, stirring until melted, then toss in the spinach and cook until wilted. If the sauce is too thick, slowly add reserved pasta water until you reach your desired consistency. Taste and adjust the seasoning as needed, adding more pesto or Parmesan if desired. Toss in the cooked pasta and mix until fully coated.

6. Add your pasta in slowly. Making sure all of your pasta is covered.

5. Serve: Slice the chicken, then plate the pasta and top with the sliced chicken. Serve hot and enjoy!

Directions

1. Prep the Wings:
Preheat your oven to 400°F. If using whole wings, cut them into sections by separating the drumettes from the flats and removing the wing tip. Pat your wings dry with paper towels.
2. Season the Wings:
In a large bowl, combine salt, garlic powder, onion powder, Dan O’s seasoning, 1 pack of ranch seasoning, black pepper, and olive oil. Add the chicken wings and massage the seasoning mix into the wings until well-coated.
3. Set Up for Baking:
Line a baking sheet with foil and place a wire rack on top. This setup helps the air circulate around the wings, making them extra crispy. Arrange the seasoned wings in a single layer on the wire rack.
4. Bake or Air Fry:
• Oven: Bake for 45 minutes, then broil for an additional 10 minutes on each side until crispy.
• Air Fryer: Cook at 400°F for 20 minutes, flipping the wings halfway through. Make sure to check on them to avoid overcooking, especially if your oven or air fryer runs hot.
5. Finish & Serve:
Once the wings are cooked, toss them in additional ranch seasoning and sprinkle with chopped parsley, if desired. Serve hot and enjoy!

Note: I use a gas oven, which can sometimes be slow, so cooking times may vary. Be sure to check on your wings as they cook to get the perfect crispiness.

Directions

Directions

1. Prep the Seasonings: In a small bowl, mix the chili powder, cumin, oregano, ranch seasoning, and crushed red pepper (if using). Set aside. This ensures the flavors are evenly distributed when added to the chili.

2. Cook the Base: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for 1 minute, until fragrant.
3. Combine Ingredients: Stir in your pre-mixed seasonings, salt, and pepper. Add the Rotel, green chiles, white navy beans, pinto beans, shredded chicken, and chicken broth. Stir well.
4. Simmer: Bring the chili to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
5. Add Cream Cheese: Stir in the cream cheese until fully melted and incorporated, creating a creamy texture.
6. Finish with Corn: Add the frozen or canned corn and cook for an additional 5 minutes.
7. Serve: Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, avocado, or crushed tortilla chips.

Directions

1. Gather all your seasonings, mix them together in a small bowl, and set aside. Preheat your oven to 400°F
2. Grease your baking dish all over with butter. Make sure you don’t skip this step. I always forget, and trust me, you don’t want to! Set the pan aside.
3. Boil your pasta water, and salt your water really good. Cook your pasta for 6 minutes. It will finish cooking in the oven. SAVE A CUP OF PASTA WATER!!!
4. Let’s make a simple roux! In a heavy-bottomed pot or large saucepan, melt the butter over medium heat. Once it starts bubbling, whisk in the flour until it forms a smooth paste. Use a whisk for the best results, but be careful not to use a metal whisk on a nonstick pan. Let the roux cook for about 1 minute, whisking frequently, to eliminate the raw flour taste.
5. Gradually whisk in 2 cups of half & half, stirring constantly until smooth and slightly thickened. Add the remaining 2½ cups of milk and continue whisking. Increase the heat to medium-high and simmer until the mixture thickens, about 5 minutes. Add the pre-mixed seasonings and taste as you go to ensure the sauce is flavorful.
6. Once the sauce is thick enough to coat the back of a spoon, remove it from heat and stir in the cheese. Honestly I just eye ball the fontina, Gruyère, and Smoke Gouda.
7. Combine cheese sauce with your noodles. Adjust if needed add in some pasta water. You don’t want it too soupy. You want it creamy.
8. Spoon a layer of the pasta mixture into the prepared baking dish. Sprinkle with additional cheese, then repeat the layers until all the pasta and cheese are used. Don’t over do the cheese. You don’t want it too oily.
9. Bake on the center rack for 20–35 minutes, or until the top is golden brown and the edges are bubbling. I also broil it for 2 minutes. Don’t leave the Mac and Cheese unattended too long. You do not want it to burn.
10. Let your Mac and Cheese cool for 10 minutes.
11. Enjoy!!

TIPS!

• Make sure you shred your cheese. DO NOT buy pre shredded cheese.
• If your making your cheese sauce in a non-stick pan use a plastic whisk.
• I used Colby Jack, because it melts better than cheddar cheese.
• Make sure you slowly add in your half and half. DO NOT pour at once. Pour 2 cups at a time.

Directions

1. Make the Broth:
• In a large pot, combine turkey wings, water, frozen seasoning blend, and Better Than Bouillon Chicken Base.
• Bring to a boil, then reduce the heat and simmer for 1.5-2 hours, or until the turkey meat is tender and falling off the bone.
• Remove the turkey wings and strain the broth, reserving the cooked seasoning blend. Shred the turkey wing meat and set aside for the dressing.

2. Prepare the Dressing Mix:
• Preheat your oven to 350°F (190°C).
• In a large mixing bowl, combine the crumbled day-old cornbread and Pepperidge Farm Herb Seasoned Stuffing.
• Spoon the cooked seasoning blend from the broth into the bread mixture.
• Stir in the cream of chicken, cream of celery, and cream of mushroom soups.
• Fold in the shredded turkey wing meat.
• Gradually pour in the turkey broth, stirring gently, until the mixture is moist but not soupy.
3. Bake:
• Transfer the mixture to a greased 9x13-inch baking dish. Smooth the top and bake for 40-50 minutes, or until golden brown and set.
4. Serve:
• Let the dressing rest for 10 minutes before serving. The savory flavors of the turkey broth, shredded meat, and cooked seasoning blend make this dish the ultimate comfort food for any holiday or family gathering. Serve it warm alongside your favorite mains, like turkey, ham, or roasted vegetables.

Tips:

Sage should be added to your taste. Be careful with the amount of sage you use, especially if the bread crumbs you use have sage.

The dressing should come out moist not wet.

If too top on top, spoon some of the broth on top and bake for a few more minutes until you get a lightly moist  golden top.

We make a pan and stuff the turkey with what if left.

Directions

1. Prepare the Strawberries:
Wash, hull, and slice the strawberries. Mix them with the strawberry glaze in a large bowl.
2. Assemble the Pie:
Pour the strawberry and glaze mixture into the pre-baked and cooled pie crust. Spread it out evenly.
3. Add Cool Whip:
Top the pie with Cool Whip, spreading it evenly over the top as your icing.
4. Chill the Pie:
Place the pie in the fridge for a few hours or overnight to allow it to firm up before serving.

Enjoy this quick and nostalgic dessert perfect for any holiday gathering!

Directions

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

2. Blister the Tomatoes: Heat the olive oil in a large skillet over medium-high heat. Add the whole cherry tomatoes and let them cook undisturbed for 3-4 minutes until they blister and begin to burst. Shake the pan occasionally to ensure even cooking.

3. Add Garlic and Seasoning: Lower the heat to medium. Add the minced garlic to the skillet and stir gently to avoid breaking the tomatoes. Cook for 1-2 minutes until the garlic is fragrant. If using red pepper flakes, add them now.

4. Combine with Pasta: Add the cooked spaghetti to the skillet with the blistered tomatoes. Toss gently to coat the pasta in the olive oil and tomato juices. Add a splash of reserved pasta water to create a light sauce, if needed.

5. Add Cheese and Basil: Stir in the grated Parmigiano Reggiano and chopped fresh basil. Season with salt and freshly ground black pepper to taste.

6. Finish with Olive Oil: Just before serving, finish with a drizzle of high-quality olive oil to enhance the flavor and richness of the dish.

7. Serve: Plate the pasta, sprinkle with extra Parmigiano Reggiano, and garnish with fresh basil leaves.

Homemade Oreo Cookies

Homemade Oreos

1 and 1/4 cups of all purpose flour

1/2 cup unsweetened dutch-process cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup unsalted butter

3/4 cup granulated sugar

1/4 cup light brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Cream Filling

1/4 cup unsalted butter

1/4 cup vegetable shortening

1 and 3/4 cups confectioners sugar

1 teaspoon pure vanilla extract

Directions

1. Place heavy cream, milk, sugar and vanilla extract (not cookies) in a medium mixing bowl and combine until well blended.
2. Pour into freezer bowl of a Cuisinart® Automatic Frozen Yogurt, Ice Cream and Sorbet Maker. Turn the machine on and freeze until mixture thickens, about 20 - 25 minutes.
3. Add crushed cookies to ice cream during last 5 - 10 minutes of freezing.
4. Transfer to an air tight container and place in freezer until firm, about 2 hours.

Directions