12 ounces rigatoni
3 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
2 1/2 cups milk
5 cups fresh broccoli florets
2cup shredded part-skim mozzarella cheese, divided
Cook pasta according to the package.
Saute garlic in butter over medium heat for 1 minute, in a saucepan or cast iron skillet. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water.
In a 13x9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese.
Cover and bake at 350° for 25-30 minutes or until heated through.
Recipe adapted from @tasteofhome
Melt butter/Brown butter- over medium heat melt butter until you get the deep amber color, this usually takes about 15-25 minutes. Be sure to watch this carefully and stir constantly.
Mix: Flour, baking soda and salt. Set aside.
Combine the sugars, eggs and vanilla. Once the butter has cooled add that to this mix.
Start adding the dry ingredients to the wet ingredients, slowly on a low speed in your stand up mixer or hand held mixer. This should be a slow and consistent process.
Preheat oven to 375 degrees as you chill the dough for 30 minutes.
Use cookie scoop and place on cookie sheets. Bake for 12-15 minutes rotating the cookie sheets to a different rack in your oven every 4 minutes. Makes approximately 16-20 cookies depending on your cookie scoop it could make more.
Cool on cookie sheets for 5 minutes before moving them to a cooling rack to completely cool before storing them.
This recipe is adapted from the back of the Stater Brothers Brand Chocolate Chips.
Please tag me if you make these!
1/2 cup butter, plus 2 tablespoons
1/2 cup sugar, plus 2 tablespoons
1 cup flour, plus 2 tablespoons
2 large apples, peeled, cored and sliced to desired thickness ( sometimes I will cut apples into square bites)
1 teaspoon cinnamon
1 teaspoon brown sugar
1/4 cup oatmeal
Preheat oven to 375 degrees
Combine: 1/2 cup butter, 1/2 cup sugar, and 1 cup flour in a bowl and mix until the consistency is like course crumbs.
Take half or a bit more and press mixture into a 8 inch square baking pan.
Add to what's left of the mixture : 1 teaspoon brown sugar and 1/4 cup oatmeal and mix together
In a separate bowl, combine apple slices and remaining 2 tablespoons each: flour, sugar, and butter. Mix well. Evenly layer the apple mixture in the pan and sprinkle with cinnamon.
Top with remain crumb/oatmeal mixture and bake for about an hour or until bubbly.
This should be 4-6 servings
Cinnamon Apple Spice Loaf
1 ½ cup of Flour
¾ cup of Sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt (I used kosher salt)
1 tsp cinnamon
¼ tsp nutmeg
6 tbsp melted butter
1/3 cup milk
Apple filling: 1 Granny Smith Apple peeled and chopped. Sprinkle with Cinnamon and Sugar and stir well. Be sure all apples are coated with the cinnamon and sugar. I used about 1tsp of each.
½ cup powdered sugar
2 ½ tbsp heavy cream
½ tsp vanilla
Preheat Oven to 350 degrees
Prepare your loaf pan. I sprayed it with cooking spray and then put in some parchment paper.
Mix together: flour, sugar, baking powder, salt, cinnamon and nutmeg. Set aside.
Next whisk together: melted butter, milk and egg. Set aside
Peel apple and chop into small pieces. Set aside
Add the wet ingredients into the dry ingredients and mix well. The batter will be on the thicker side. Once the batter is mixed well, fold in the apple bits. Pour into loaf pan as evenly as possible.
Bake for 50 minutes. This recipe will make one 8 ½ in x 4 ½ in x 2 ¾ in loaf pan
If you make this, tag me and let me know how you liked it or what you think I might do to improve it.
Salted Toffee and Brown Sugar Cookies
Yields about 18-20 large cookies
Recipe inspired by Everyday Annie
In a bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set aside.
Using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined and scrape the bowl again.
Add the dry ingredients to the stand mixer and mix on low until just combined. Add in the toffee bits. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
Preheat the oven to 350 degrees. Line a baking tray with parchment paper or silicon baking mats, and using a spoon or a cookie scoop (I use the large size), scoop out 2 tablespoons of dough for each cookie. (if you are making them large)
Bake the cookies for 8-10 minutes, rotating the cookie sheet halfway through. The cookies are done when the edges are set and slightly browned, with the center still soft. Do not overbake!
Once taken out of the oven, sprinkle with flaky Sea salt and allow the cookies to sit on the pan for about 5 minutes before transferring to a cooling rack.
2 cups flour
2/3 cups sugar
1 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
Pinch of Salt
1 cup buttermilk
4 mashed/ripe bananas
1/4 cup melted butter
2 eggs, slightly beaten
1 cup chopped walnuts
Pre-heat your oven to 350 degrees
To prepare my baking pan, I took some butter and spread it all around the pan, even the side edges. Once that was done, I took a bit of flour and dusted the whole pan with it.
Mix the flour, sugar, baking powder, and baking soda and set aside.
Mash the bananas and slightly beat the eggs and set aside.
Mix together, buttermilk, cooled melted butter, mashed bananas and eggs. I mixed these ingredients by hand until completely combined.
Fold the wet ingredients into the dry. This will take a few minuets to totally mix together and should be slightly sticky.
Pour mix evenly into your baking dish.
For the nuts: I just put them on the top but you can mix them in the batter at the end before you pour into baking dish.
Bake for 55-60 minutes or until your toothpick comes out clean. I still use a toothpick to check and see if the cake is done. If it come up clean, it's done. If mix is sticking to it, it needs another few minutes.
If you make this....tag me! Enjoy!!
2 3/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup crisco
1 1/2 cup sugar
1 cup sour cream (room temperature)
2 eggs (room temperature)
1 tsp vanilla
Pre-heat to 350 degrees and prepare your cookie sheet.
Mix together the dry ingredients: flour, salt, baking soda, and baking powder and set aside.
Cream together the crisco and sugar in a stand up mixer. Add the sour cream and mix until combined. Take spatula and scrape down the sides of the bowl. Add one egg at a time and beat for one minute before adding the next egg. Beat the 2nd egg for one minute as well. Scrape down the side of the bowl and then begin adding the dry ingredients. As to not create a cloud of flour dust in my kitchen, I mix in the dry ingredients 1/4 cup at a time until it is all combined.
Once combined, you will need to refrigerate the cookie dough for one hour.
Place cookies on cookie sheet, my mom drops them onto the cookie sheet about 1 tsp size. I use a cookie scoop and drop them on the cookie sheet. Once on the cookie sheet, sprinkle with your favorite kind of sprinkles or whatever you can find in your house! I have never had one of my Mom’s Sour Cream Cookies without sprinkles and she usually uses chocolate sprinkles.
***recipe by Maryln Nieblas***
2 cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 cup (1 stick) Unsalted Butter, room temperature
1/2 cup Granulated Sugar
2 Large Eggs, room temperature
8 ounces Sour Cream (can use plain or vanilla greek yogurt as a substitute)
1 teaspoon Vanilla Extract
2 cups Blueberries
1 tbsp Lemon Zest
1 tbsp Lemon Juice
2 tbsp powdered sugar
Pre-heat oven to 350ºF and prepare your baking pan, I used a 10 round, but you could you a 9x9 baking pan or whatever you would like to use.
Whisk together the flour, baking powder, and baking soda. Set aside.
Add one tablespoon of lemon zest and lemon juice to the blueberries and stir gently. Set aside.
Beat the butter until creamy, I used my stand-up mixer and the paddle attachment to beat the butter. Add in the sugar, eggs and vanilla extract. Beat in eggs one at a time.
On low add in the dry mixture and sour cream. I add in the dry mixture in ¼ cup at a time and a spoon full of sour cream until everything is well blended. Remember to scrape down the sides of the bowl, if necessary. This batter will be sticky and thicker than most cake batters. This is how it should be.
I spread half the batter in the well-greased pan, then layered some blueberries on top of the batter. I spread the remaining batter over the blueberries gently, covering them all.
Bake for 55 minutes at 350 degrees or until the cakes starts to pull away from the sides of the pan. Let cool on a rack for about 15 minutes. Sprinkle 2 tbsp of powdered sugar, cut and serve.
You don’t have to add the powdered sugar but since this is not a really sweet coffee cake I went ahead and did. This coffee cake is best served warm!
*****recipe inspired by beyondthebutter.com*****
2-3 cups Blueberries (rinsed and patted dry)
2 tbsp Butter (melted)
1 tbsp Sugar
1 tbsp Lemon juice
1 tbsp Lemon zest
1 cup self-rising flour
1 cup sugar
¼ tsp salt (I use kosher)
1 cup milk
½ melted butter
¼ cup sugar
Pre- heat oven to 350 degrees. Prepare your 9x13 baking dish by applying butter to the whole dish. I usually use about 2 tbsp to cover my whole baking dish.
Prepare the berries with the first 4 ingredients: melted butter, sugar, lemon juice and lemon zest and set aside.
I am using self-rising flour in this recipe. Mix the flour, sugar, salt and milk together. Once that is completely mixed together add the melted butter.
Spoon out mixture as evenly as you can in your 9 x13 baking dish. Once the mixture is in the baking dish, add the blueberries right on top of the mixture.
Sprinkle the about ¼ cup sugar on top of berries before you put it in the oven for about 1 hour. I always check mine at 45 minutes to see if it is golden and bubbly. I usually end up baking for about 50-55 minutes.
I really think that the lemon in this recipe really brings out the flavor of the blueberries.
1 lb ground turkey
1 small jalapeno pepper
1 cup no salt black beans
1 cup tomato sauce
1/2 cup salsa
1 tsp chili powder
1/2 tsp ground cumin
8 tortilla chips, broken
1/4 cup sliced green onions
1 cup shredded cheddar cheese
--Lettuce, shredded or chopped
In skillet (cast iron is what I used) brown turkey. Once brown add the cumin, chili powder and jalapeno pepper and cook until pepper is tender. Add beans, tomato sauce, and salsa. Bring to a boil and then turn down heat to low . Cover and simmer for about 5-7 minutes or until the mixture slightly thickens. Add half of broken tortilla chips and green onions to mixture.
Place turkey mixture on top of lettuce and tomato. Add the rest of the broken tortilla chips along with the cheese. You can add salsa or guacamole or sour cream, whatever you desire!
When I made this recipe, I cut it in half and it makes 3 1/4 cups; full recipe makes 7 1/2 cups approximately.
4 tbsp Butter
4 cups Mini Marshmallow
6 1/2 cups Cap'N Crunch
In large pot, melt butter on medium heat. Once butter is melted add the mini marshmallows, stirring constantly until completely melted. Once completely melted remove from heat and add Cap'N Crunch; stir until the mixture is completely coated with the marshmallow mixture. Spoon mixture into a 9x13'' pan. Be sure to let them set and cool before cutting in to them.
Feeds approximately 4
Heat oven to 425
1 large bunch of asparagus
Olive Oil--drizzle (1 1/2 tablespoons)
Lemon Juice--drizzle (1 tablespoon)
Parmesan cheese--sprinkle(2 tablespoons)
Wash asparagus and pat dry; Place on cookie sheet (I put it on parchment paper);
Season the Asparagus with salt and pepper; drizzle the olive oil and lemon juice; sprinkle parmesan cheese and bake for no more that 10 minuets or to your desired doneness.
1 1/2 cup Flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp kosher salt
3 cups old fashion oats
1 1/2 cup raisins
1/2 cup butter
1 1/2 cups light brown sugar
1 tsp vanilla extract
In a medium bowl, combine flour, baking soda, cinnamon, salt and oatmeal together and set aside.
Beat together (I use a stand up mixer) butter and shortening for about 25-30 seconds. Then add sugar. Scrap down the sides and beat in eggs one at a time. Scrape down sides if needed. Add vanilla. I also added the raisins to the wet mixture but you could also add it to the dry mix as well.
Gradually add the flour mixture to the wet ingredients. I add it 3/4 cup at a time and mix for about 40 seconds and then add more until there is none left in the bowl.
Scoop out dough on cookie sheets about 3 inches apart. Bake small scoop cookies for about 8-10 minutes and large cookies at 14-15 minutes. I baked mine until the center was a light brown.
Cool on cookie cooling racks for at least 5-8 minuets. I then remove them from the cookie sheets and put them directly on the cooling rack until they are completely cooled before storing them.
Recipe inspired by Better Homes and Garden Customize It Cookie Chart
1 cup super chunky peanut butter
1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
2 1/4 cup sifted flour
Preheat oven to 375 degrees
Butter, shortening and peanut butter on medium for about 1 minute then dd brown sugar, granulated sugar. Beat in eggs and add vanilla.
In another bowl, combine: flour, baking soda, baking powder
Combine the dry ingredient to the wet. Mix at slow speed until combined
Shape dough into a ball and roll it in some granulated sugar if you want, I do
Place on cookies sheets, about 1 1/2 inches apart and make the hash mark on the top of the dough with a fork.
Bake for about 9 minuets or until the edges start to turn a light brown color
**recipe inspired by Better Home & Garden 17th edition Cookbook
1- 12 ounce bag semi sweet chocolate chips
1- 12 ounce bag of white chocolate chips
6/7- large candy canes or 12/13- small candy canes--crushed
Get pan ready, I use a 9x13" baking pan/cookie sheet with a lip around it. I line it with parchment paper.
Smash/break the candy canes with your rolling pin or hammer (I've used both). I put the candy canes in a bag and then break them up with my rolling pin. Too aggressive will break the zip lock plastic bag I use and it will make a mess. So, be careful. Once done, I set it aside.
I then melt the semi sweet chocolate chips in a double boiler pan, you could use the microwave or put a glass bowl over a sauce pan of water but don't let the water touch the bowl and melt the chocolate. Once melted, I pour it in the pan and put the pan into the freezer as I melt the white chocolate chips.
You can add the white chocolate a few different ways: mix the chocolates together and swirl them around or do what I do; add the white melted chocolate to the top of the semi sweet chocolate that has already begun to set in the freezer. After adding the white chocolate, I take the smashed candy canes and sprinkle it over the top of the melted white chocolate chips. I will then use a piece of parchment paper and kinda push down the candy cane pieces into the white chocolate.
Put the peppermint bark in the fridge until set. Approximately, 2.5 hours. I usually let it set over night before I take it out and break it apart.
If you use my recipe, tag me!
Grandma Myrtle's Fantastic Fudge
• 18 oz Chocolate Chips (3 6oz bags of semi sweet choc chips)
• 1 jar Marshmallow fluff
• 2 cups Nuts
• 1 tsp Vanilla Extract
• 1/2 cup Butter
• 1 2/3 cup Evaporated Milk (one tall can)
• 5 cups Sugar
• Few grains of salt ( I love this part of her note/recipe so I left it in)
Prepare your pan. Open the bag of chocolate chips, marshmallow fluff, prepare nuts and loosen vanilla cap. These ingredients must be added the moment the candy is removed from the heat. Into a 4 qt sauce pan, measure sugar, butter, salt and evaporated milk. Cook gently over medium heat to soft stage, stir constantly. My Grandma says your candy thermometer should get to 236 degrees but I only got up to 230 before I removed it from the heat. This takes approximately 20/25 minutes. Remove from heat. Immediately add the chocolate chips, marshmallow fluff, nuts and vanilla. Stir quickly until chocolate chips are melted and all is blended together. When fudge begins to thicken, turn quickly into pan. Cool and cut into squares. I pit put my fudge in the fridge over night before cutting into it. According to my Grandma, this will make approximately 5lbs of fudge!
I copied this recipe exactly like my Grandma wrote it! Enjoy!!
4 cups flour
1 cup oatmeal
2 tsp. baking powder
½ tsp. baking soda
¾ cup pecans
¾ coconut, sweetened
Pinch of kosher salt
1 ½ cups milk chocolate chips
1 ½ cups melted butter
4 cups packed brown sugar
1 Tbsp vanilla
Preheat oven to 350 degrees and prepare your pan. Okay, now I have used a 9x13 jelly roll pan and a 9x13 glass baking dish. I prefer the baking dish. Once you decide which pan you will be using, I then spray the pan and then I place foil on the baking pan with the foil coming up over the sides as much as possible.
Toast: place chopped pecans and coconut on a small cookie sheet and place them in the oven to toast for about 5 min. I set my timer for 2.5 minutes and then stir them around to make sure they all get toasted and the coconut doesn’t burn. Once they are done, I set them out to cool.
Wet Ingredient: In a saucepan, melt the butter and brown sugar. I usually do this over medium heat for between 5-7 minutes. You want it to be smooth. Let this cool down for about 10 min. and then add the eggs and vanilla.
Dry Ingredient: Mix together, flour, oatmeal, baking powder, baking soda, salt and chocolate chips and set aside.
Mix the pecans and coconut in the dry mixture once cooled.
Add wet to dry ingredient and mix until combined. Spread mixture into your pan as evenly as you can.
Bake for 45 minutes and let cool for 10 minutes. Remember, you would rather undercook these than overcook. They should be a little gooey in the middle. Use the foil to lift them out of the pan and cut them right on the foil. I found that they don’t look pretty but they taste good.
Carrot Bundt Cake
2 cups flour
2 cups sugar
1 tsp. salt
2 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
1 cup chopped walnuts
4 Eggs, room temperature
3 cups finely shredded carrots
3/4 cup Vegetable Oil
Basic Cream Cheese Frosting
8 oz softened cream cheese
1/2 cup butter, softened
2 tsp vanilla
2 1/2 cups powdered sugar
Preheat oven to 350 degrees. Grease your bundt pan.
I always start with the dry ingredients and I always sift the flour even if it is pre-shifted. In a medium bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and walnuts then set aside. (first 9 ingredients
Next, I mix the wet ingredients together. Mix eggs, carrots and oil in a small bowl until combined.
I then start to mix the wet ingredients into the dry ingredients by hand. Stir until combined. Spread the batter into your bundt pan evenly.
Bake for about 40 minutes or until a toothpick comes out clean. Cool cake for about 8 minutes before turning over to remove from bundt pan. Continue letting bundt cake cool completely. I let mine cool for about an hour and a half. Then I frosted it with the Basic Cream Cheese Frosting.
Cream Cheese Frosting
In a large bowl I beat my cream cheese and butter on medium speed until fluffy. I also add my vanilla while I am beating my cream cheese and butter together. I then gradually add my powdered sugar, ½ a cup at a time on slow to medium. If you add at a high mixing speed, powdered sugar will be everywhere. Once done, I thought about drizzling it on the cake. But, I changed my mind and actually frosted the cake, leaving about ½ from the bottom unfrosted.
Recipe for carrot cake and frosting inspired by Better Homes and Garden Cookbook 17th Edition and @handletheheat
Pumpkin Pecan Nut Bread
3 1/3 cups flour 1 tsp. nutmeg
3 cups sugar 2/3 cup water
4 eggs 1 15 ounce pumpkin puree
1 cup vegetable oil For Middle and Topping
2 tsp. baking soda 1/3 cup sugar
1 tsp. salt 1 tsp. nutmeg
1 ½ tsp. pumpkin pie spice 1 ½ tsp. pumpkin pie spice
2/3 cups pecan, chopped
Preheat oven to 350 degrees. Grease 2 to 3 loaf pans, depending on how large they are.
I always start with the dry ingredients and I always sift the flour even if it is pre-shifted. In a small to medium bowl, combine the flour, salt, baking soda, pumpkin pie spice and nutmeg and then set aside.
Middle and Topping
Then I mix the sugar, nutmeg, pumpkin pie spice and pecans together. I chop the pecans to just above fine. But you can choose how much you want them chopped. Once mixed I set it aside. I will sprinkle this mixture in the middle and the top of the loaf.
Next, I mix the wet ingredients together. Beat sugar and oil in a large bowl until combined, beat in eggs.
Start to gradually add the dry ingredients to the wet ingredients. Once I add some of the flour to the wet ingredients, I will mix on low for a minute or so, then add some water. I do this about 3 time until all the ingredients are mixed together. The last thing I add to the wet ingredients is the can of pumpkin.
Fill your loaf pans
Once mixed, I then put the batter into the pans. I fill the pans just under halfway , then sprinkle the sugar, nuts & spice mixture, generously over the batter. Then repeat with the remaining batter and sugar, nuts & spice mixture.
Bake for about 55-60 minutes. Loafs are done when your toothpick comes out clean. Please check center of the loaf. Cool in pans for about 10-15 minutes and then remove them from the pan. Cool completely and wrap them in foil overnight before serving.
**Depending on my mood, I will sometimes put foil over the loafs of bread (loosely) for the last 15 minuets. Sometimes, I like the Pecans a bit more toasty so I bake them without foil. The choice is yours.**
The inspiration for this recipe comes from Better Homes and Garden's Pumpkin Bread Recipe
1 Box Lemon Cake 15.25 oz
1 Box Lemon Jello Pudding 3.4 oz
3/4 c. Vegetable Oil
3/4 c. Water
1 tsp. Lemon Juice
1/2 tbsp Lemon Zest
1/3 c. Lemon Juice
3 tbsp. Lemon Zest (about 1 med lemon)
2 c. Powdered Sugar
1 tbsp. Butter, melted
Preheat oven 350 degrees
Grease and Flour/Spray Bundt Pan
In a medium/large bowl mix together the cake mix and jello pudding mix. Using a hand mixer or stand mixer,beat on low, the oil, water, teaspoon of lemon juice, 1/2 tablespoon of lemon zest and eggs for about 2 minutes. Scrape the sides of the bowl and beat on low for an additional 3 minutes. Pour the batter in the the bundt pan.
Bake for 40-45 minutes. Test with toothpick at the 40 minute mark. If it comes out clean, take out of oven and cool on wire rack. Let cake cool for 10-15 minutes before turning it over on a serving plate.
To make Glaze
In a small bowl, mix together powdered sugar, lemon juice, lemon zest and melted butter. Let glaze thicken before pouring glaze over the cake.
The inspiration for this recipe comes from my Mom, Maryln Nieblas and Lemon Lover's Bundt Cake @lovebakesgoodcakes