< Back Pull Apart Bread Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Pull-apart bread is a delightful and interactive baked treat characterized by its soft, fluffy texture and the ability to tear off individual pieces. It's typically made from dough that's divided into small balls or pieces, arranged closely together in a baking dish or pan. As it bakes, the dough rises and expands, creating gaps between the pieces, making it easy to pull apart. It's often flavored with ingredients like butter, garlic, cheese, herbs, or cinnamon sugar for a savory or sweet twist. Pull-apart bread is perfect for sharing and enjoying as a snack, appetizer, or accompaniment to a meal. Ingredients 1 crusty loaf, preferably sourdough 1 cup shredded mozzarella cheese Garlic Butter: 1 stick (8 tbsp/100 g) unsalted butter, softened enough to spread. 2 large garlic cloves, minced 3/4 tsp salt 1 tbsp fresh parsley, finely chopped Preparation Preheat the oven to 350F. Combine butter, garlic and salt in a bowl. Stir in parsley. Slice the bread into 1" slices but do not cut all the way through the bread. Spread the butter mix in all sides of the bread slices. Use your fingers or a knife to pry open each slice and stuff in cheese. Lastly, slice the bread again in slices, but in the opposite direction, to create diamond shaped cubes. Brush surface of bread with a bit of melted butter. Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 - 10 minutes more to make the bread nice and crusty. Serve immediately. Previous Next

< Back Skillet Chicken with Cilantro Lime Sauce Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Skillet Chicken with Cilantro Lime Sauce features tender chicken breasts cooked in a skillet and served with a vibrant cilantro lime sauce. The sauce is typically made with fresh cilantro, lime juice, garlic, and sometimes a touch of honey or maple syrup for sweetness. It's a zesty and aromatic dish with bright, citrusy flavors that complement the savory chicken. Garnished with additional cilantro and lime wedges, it's a refreshing and satisfying meal. Ingredients 4 skinless boneless chicken breasts 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 Tablespoon olive oil 1 cup chicken broth (reduced sodium) 1 Tablespoon fresh lime juice 1/4 cup finely chopped onion 1 Tablespoon chopped cilantro 1/2 teaspoon red pepper flakes* 3 Tablespoons heavy cream* 2 Tablespoons unsalted butter, cubed Optional: Lime wedges Cilantro (for garnish) Steamed asparagus (for serving) Preparation Preheat oven to 375°F (190°C). If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Sprinkle each with salt and pepper. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil. Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted. Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes. Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking. Recipe source: https://sallysbakingaddiction.com/skillet-chicken-with-creamy-cilantro-lime-sauce/print/92621/ Previous Next

< Back Mini Naan Bread Pizza Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Mini naan pizza is a delightful twist on the classic pizza, featuring individual-sized naan bread as the crust. Each mini naan is topped with a flavorful tomato sauce, gooey melted cheese, and an array of toppings such as pepperoni, veggies, or herbs. The naan crust offers a soft and slightly chewy base, while the toppings add layers of flavor and texture. These bite-sized pizzas are perfect for a quick snack, appetizer, or meal, and can be customized to suit any taste preference. Ingredients 1 mini Naan Bread 1 Tbsp marinara Fresh mozzarella Dry oregano Extra virgin olive oil Preparation I take 1 mini Naan bread, spread 1 Tbsp of marinara on top, cover with fresh mozzarella, sprinkle with dry oregano, drizzle with extra virgin olive oil Bake at 475F until cheese melts and … Voilà … pizza for lunch!! Previous Next

< Back Sourdough Pizza Crust Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe Sourdough pizza crust offers a tangy flavor and chewy texture, thanks to the fermentation process of sourdough starter. It's typically made with a blend of flour, water, sourdough starter, salt, and sometimes a bit of olive oil. The fermentation process not only adds complexity to the flavor but also aids in digestibility and may enhance the nutritional profile. The crust tends to be slightly thicker and airier than traditional pizza dough, with a distinct sourdough tang that adds depth to any pizza toppings. Ingredients 125 g starter @ peak 300 g warm water 500 g bread flour 12 g salt Preparation Mix all ingredients. Scrape bowl sides. Let dough rest for 1hr on the counter. Do 1 set of stretch and folds. Cover the bowl with a damp towel. Let rise for 3-5hrs. Transfer dough to a floured surface. Cut into 4 equal portions for individual pizzas. Shape into balls. Let rest for 20 mins. Shape into pizza. Place on top of parchment paper. Put toppings of choice. Transfer to a hot pizza stone. Bake at 450F. Previous Next

< Back Broccoli Grilled Cheese Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe One of my daughter’s favorite lunches is the Panera Bread combo of Tomato Soup & Grilled Cheese! She just loves it! Every time we went to Lancaster, PA for a swim meet, it became a tradition to stop at Panera Bread after she swam (not that we don’t have Panera Breads locally, but somehow the love for this soup & grilled cheese combo came from there). So this past weekend, when she was home from college, I wanted to treat her to tomato soup and grilled cheese, but this time I made my own grilled cheese - a Brocolli Grilled Cheese! The garlicky broccoli and the melted Havarti cheese, in between toasted slices of sourdough bread….. oh my! So good! Ingredients 1 3/4 cups (5 ounces) broccoli florets 1 teaspoon olive oil 1 tablespoon chopped garlic 1/4 teaspoon kosher salt Freshly ground black pepper 2 tablespoons freshly grated Pecorino Romano cheese Pinch of crushed red pepper flakes Olive oil spray (I like my Misto or Bertolli) 4 slices (4 ounces total) Tuscan bread,* cut 1/4 inch thick 4 ounces light Harvati cheese, grated *Read the label to make sure that this product is gluten free Preparation Steam the broccoli with a little water in a microwave-safe bowl in the microwave until crisp-tender, about 2 minutes. Finely chop. Heat the oil in a medium skillet over medium-high heat. Add the garlic and sauté until soft, about 1 minute. Add the broccoli, salt, and pepper. Cook and stir until the flavors meld, about 2 minutes. Lower the heat and add the cheese. Add the steamed broccoli to the skillet. Toast the bread. Add cheese and broccoli mixture to the bread. Recipe from Skinnytaste Meal Prep Cookbook. Previous Next

< Back Chocolate Covered Strawberry Muffins Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Chocolate-covered strawberry muffins are a delightful twist on traditional muffins, featuring a moist and fluffy interior with chunks of fresh strawberries. What sets them apart is the addition of rich chocolate chips or cocoa powder, creating a decadent chocolate flavor that complements the sweetness of the strawberries. They're often topped with a drizzle of melted chocolate or a sprinkling of cocoa powder for an extra indulgent touch. The combination of juicy strawberries and chocolate makes these muffins a delicious treat for any time of day. Ingredients 2 cups (250g) all-purpose flour (spooned & leveled) 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg, at room temperature 3/4 cup (150g) granulated sugar 5 Tablespoons (71g) unsalted butter, melted and slightly cooled 1 cup (240g) sour cream, at room temperature* 1/4 cup (60ml) milk, at room temperature 1 teaspoon pure vanilla extract 1 cup (about 180g) chopped fresh strawberries (see note about frozen)* 3/4 cup (135g) semi-sweet chocolate chips Chocolate Topping 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped Preparation Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the egg, sugar, and melted butter together until combined. Whisk in the sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, whisk a few times to begin combining, and then stir with a silicone spatula to finish combining. Batter is very, very thick. Fold in the strawberries and chocolate chips. Avoid overmixing. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-24 minutes, give or take. (For mini muffins, bake 12-14 minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Chocolate Topping: In a microwave-safe bowl, melt the chocolate in 15 second increments stopping and stirring after each until perfectly smooth. (Stir in 1 teaspoon vegetable oil if chocolate seems too thick for drizzling.) Drizzle over muffins. Muffins can still be warm when adding the chocolate topping. Allow chocolate to set completely at room temperature or in the refrigerator OR enjoy muffins while chocolate topping is still warm. Notes: Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week. Previous Next

< Back Cinnamon Swirl Banana Bread Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Cinnamon swirl banana bread is a delightful twist on traditional banana bread. It features a moist and tender banana bread base infused with the warm, comforting flavors of cinnamon. What sets it apart is the addition of a cinnamon sugar swirl throughout the bread, creating beautiful patterns and pockets of sweetness. It's the perfect combination of classic banana bread with a hint of spice and sweetness, making it a popular treat for breakfast or dessert. Ingredients 1/2 cup (115 grams) unsalted butter , softened 1/2 cup (100 grams) granulated sugar 1/4 cup (50 grams) light brown sugar 2 large eggs 1 teaspoon vanilla extract 2 cups (440 grams) mashed banana (about 4 large bananas) 2 cups (250 grams) all-purpose flour (spooned & leveled) 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt Cinnamon Sugar Swirl 1/4 cup (50 grams) granulated sugar 2 teaspoons ground cinnamon Preparation Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray and set aside. Using a handheld mixer or stand mixer fitted with the paddle attachment, mix together the butter, granulated sugar, and brown sugar until well combined (about 1 minute). Add in the eggs and vanilla, making sure to mix well after each ingredient. Add the mashed banana and stir by hand. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. In a separate bowl mix together the sugar and cinnamon for the cinnamon sugar swirl and set aside. Pour about half of the banana bread into the loaf pan and sprinkle the cinnamon sugar mixture on top, then pour the remaining batter on top (see Note). Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the banana bread becomes too dark, tent with aluminum foil for the last 15-20 minutes of baking. Remove from oven and allow to cool in loaf pan for 10 minutes. Remove the bread from the loaf pan and transfer to a wire rack to finish cooling. Note: For one layer of cinnamon swirl, I only used half of the cinnamon-sugar mixture. You can do more layers of the cinnamon sugar mixture, by alternating batter and cinnamon-sugar mixture. Make sure to top with batter. Recipe adapted from https://www.livewellbakeoften.com Previous Next

< Back Lobster Vodka Pasta Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe It has happened a few times… my daughter sees a dish on Instagram she’d like to try, sends me the recipe. I cook it, and it’s a hit! She has a good eye and I put it on the table! This Lobster Vodka Pasta was exceptional! Probably the best pasta dish I’ve ever cooked! I mean, how can you wrong with a recipe that calls for pasta, lobster chunks, heavy cream and vodka? A dish for any special occasion! (While you can obviously use other type of pasta, I highly recommend Radiatori pasta! It holds the sauce like no other!) Ingredients 1 lb Radiatori pasta 6 Tbsp of unsalted butter 1 lb of lobster chuncks 6 minced garlic cloves 4 Tbsp of tomato paste 2 shots of vodka 3 cups heavy cream Salt, pepper and garlic/onion powder, as taste 1 cup grated parmesan cheese Preparation Cook 1 lb Radiatori pasta in salted water until al dente. Add 6 Tbsp of unsalted butter and 1 lb of lobster to a pan. Cook for a few minutes and remove. Add 6 minced garlic cloves to the same pan. Cook until fragrant. Mix in 4 Tbsp of tomato paste and cook until slightly darkened. Add two shots of vodka. Mix together and let cook for a few minutes. Add 3 cups heavy cream and bring to a simmer. Let cook for 7 to 10 minutes to allow alcohol to cook off. Season with salt, pepper and garlic/onion powder, as needed. Add your cooked lobster chunks. Add 1 cup parmesan cheese, your cooked pasta and a dash of pasta water. Add a handful of fresh basil and then let it all cook together for a few minutes. Sprinkle with a little more grated cheese and basil! Enjoy! Recipe by @thesecarbsdontcount Previous Next

< Back Whole Wheat Pumpkin Pancakes Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe It's that time of the year where I indulge in pumpkin lattes and pumpkin flavored anything!!! 😊 I try to remain health conscious and stick to lower carb/low sugar options... Whether I'm fooling myself or not, these pancakes do seem healthier and are quite delicious... Look at the ingredients: white whole wheat flour, no refined sugar (it does use maple syrup), no egg yolks, and no butter... I've done them a few times, the kids and hubby enjoy them! Seth enjoys them with chocolate chips… a good 'add-on' if you like chocolate chips in your pancakes! Ingredients 1 cup white whole wheat flour 2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1 cup low fat buttermilk 3 large egg whites 1/4 cup canned pumpkin 2 tbsp pure maple syrup 1 tsp vanillas 2 tsp apple sauce Cooking spray (Warmed) maple syrup, for topping Chopped pecans or sliced almonds, for topping Preparation Mix all dry ingredients (first 5 ingredients) in a bowl. Combine buttermilk, egg whites, canned pumpkin, maple syrup, oil, and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix. Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed maple syrup, and chopped pecans or sliced almonds. Recipe slightly adapted from https://www.skinnytaste.com/whole-wheat-pumpkin-pecan.../ Previous Next

< Back Crispy Air Fryer Chicken Drumsticks Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Air fryer chicken drumsticks are succulent and crispy chicken drumsticks cooked using hot air circulation in an air fryer. Seasoned with herbs and spices, they develop a golden-brown, crunchy exterior while maintaining juicy and tender meat on the inside. They're a healthier alternative to deep-frying and are quick and easy to prepare, making them a popular choice for a delicious and hassle-free meal. Ingredients 4-6 Chicken Legs 2 teaspoons paprika 1 teaspoons Italian Seasoning 1 teaspoon brown sugar 1/2 teaspoon salt 1/2 teaspoon pepper 2 Tablespoons olive oil Preparation Pat the chicken legs with a paper towel to dry. Add them to a medium sized bowl. In a small bowl combine paprika, Italian seasoning, brown sugar, and salt and pepper. Add the olive oil to the bowl of chicken and sprinkle with the seasonings and toss until fully coated. Place the chicken legs in the basket of the air fryer. Cook at 380 degrees for 10 minutes. Flip after 10 minutes and continue to cook for 7-8 more minutes* until no longer pink and the internal temperature is 165 degrees. Notes: Temperatures and timings can vary depending on your air fryer. Be sure to check and monitor your chicken legs so you don’t overcook or undercook them. Do not crowd your air fryer. Check the internal temperature to ensure the meat is safe to eat. Insert a thermometer in the thickest, fleshiest part of the drumstick, making sure it’s not touching the bone. The temperature should read 165 degrees. Let meat rest before cutting into it. It allows the meat to reabsorb and redistribute the moisture within the meat and allows meat fibers to become more tender. Recipe source: https://therecipecritic.com/air-fryer-chicken-legs/#wprm-recipe-container-125342 Previous Next

< Back Caramel Flan Prep Time: Cook Time: Serves: 4-6 people Level: Advanced Featured Pan About the Recipe Caramel flan is a smooth and creamy dessert characterized by its silky custard base and rich caramel topping. The custard is made with eggs, milk, and sugar, giving it a velvety texture and a subtly sweet flavor. The caramel topping is created by melting sugar until it caramelizes, then pouring it into the bottom of the mold before adding the custard mixture. After baking and chilling, the flan is inverted onto a serving plate, revealing a beautiful golden caramel sauce that coats the smooth custard. This classic dessert is beloved for its decadent taste and elegant presentation, making it a favorite for special occasions and gatherings. Ingredients 3/4 cup sugar 4 large eggs 1 ¾ cups water 1 (14 ounce) can Sweetened Condensed Milk ½ teaspoon vanilla extract ⅛ teaspoon salt Preparation Here is the text with the steps removed: Heat oven to 350 degrees F. Cook sugar in a heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into a flan mold with lid or a regular angel food cake pan, tilting to coat the bottom completely. Beat eggs in a medium bowl; stir in water, sweetened condensed milk, vanilla, and salt. Pour into the prepared pan; set the pan in a larger shallow pan. Cover the pan with the flan with a lid or aluminum foil, if using an angel food pan. Fill the larger pan with 1 inch of hot water. Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean. Move the pan from the larger pan to a wire rack; cool for 1 hour. Chill for several hours or overnight. Serve by loosening the side of the flan with a knife; invert onto serving plates with a rim. Notes: The recipe is very simple, but be careful when doing the caramel, you may get burned. Also, have a firm grip on the pan and serving pan when inverting the flan to avoid flipping it onto the floor. Other than that, easy peasy! Serving size: this recipe serves about 4 to 6 people. If you're serving the flan to a larger crowd or simply want leftovers, double it!! (if doubling - the amount of sugar for the caramel remains the same; increase cooking time to 1hr). Previous Next

< Back Carrot Zucchini Bread Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Carrot zucchini bread is a moist and flavorful quick bread made with grated carrots and zucchini, giving it a tender texture and a hint of sweetness. Spiced with cinnamon, nutmeg, and sometimes ginger, it offers a warm and comforting flavor. It's often enriched with ingredients like eggs, oil, and sugar, and can include additions like nuts or raisins for added texture and taste. This bread is a delicious way to sneak in some extra vegetables and makes for a delightful breakfast or snack option. Ingredients 1 large egg 1/2 cup light brown sugar, packed 1/3 cup liquid-state coconut oil (canola or vegetable may be substituted) 1/4 cup granulated sugar 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted) 2 teaspoons vanilla extract 2 teaspoons cinnamon 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch salt, optional and to taste 1 cup grated carrots, laid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots) 1 cup grated zucchini, laid loosely in cup and not packed(about 1 medium/large trimmed zucchini) 1/2 cup walnuts, raisins, etc., optional Preparation Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix. Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine. Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula. Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Recipe source: https://www.averiecooks.com/carrot-zucchini-bread Previous Next