< Back Winter Potato, Kale, and Sausage Frittata Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe A winter potato, kale, and spinach frittata is a hearty and nutritious dish perfect for colder months. It typically consists of thinly sliced potatoes that are sautéed until golden brown, along with chopped kale and spinach added to the pan to wilt. This mixture is then combined with beaten eggs seasoned with salt, pepper, and herbs such as thyme or rosemary. The entire mixture is poured into a skillet and cooked until the eggs are set and the edges are golden and slightly crispy. The result is a flavorful and satisfying frittata that can be enjoyed for breakfast, brunch, or even dinner. Ingredients 5 large eggs 3 large egg whites 2 tbsp grated pecorino Romano cheese 1/8 tsp Salt & pinch black pepper 2 tsps olive oil 6 oz fresh sweet Italian chicken or Turkey sausage, casings removed 1 small onion, chopped 12 oz peeled Yukon gold potatoes, diced 1/2 tsp salt 1/8 tsp garlic powder 1/8 tsp paprika 1 cup chopped kale, stems and ribs removed Preparation Oven at 400F Mix first 4 ingredients (eggs, cheese, salt & pepper). Cook sausage and onions in a small skillet. Set aside. Add potatoes to pan, season with salt, garlic powder, paprika & pinch of pepper. Cover and cook until tender. Add sausage and onions back to the skillet. Stir to combine. Pour egg mixture. Cook until eggs are set, low heat, 6 to 8 minutes. Transfer skillet to oven and bake until frittata is set, 8 to 10 minutes. Cut into wedges and serve. 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

< Back Creamed Spinach Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Creamed spinach is a decadent side dish made by wilting fresh spinach in a creamy sauce. The sauce typically consists of ingredients like heavy cream, butter, and sometimes cheese or garlic for added flavor. The spinach is cooked until tender and then mixed with the creamy sauce until well combined. The result is a rich and velvety dish with a delicate balance of flavors, perfect for accompanying a variety of main courses, from steak to roasted chicken. Ingredients 2 tsp butter 1/2 cup shallots, minced 1 clove garlic, minced 2 tbsp flour 1 1/2 cups milk* 2 tbsp parmesan cheese 1/4 tsp nutmeg 1/4 tsp red pepper flakes salt to taste 4.4 oz Boursin Garlic & Fine Herbs* 16 oz bag frozen chopped spinach, thawed and drained of all moisture Preparation In a large saute pan, melt butter. Add shallots and garlic and cook on medium about 5 minutes. Add flour to shallots, mix well and cook one more minute. Reduce heat to low and slowly add milk, whisking well. Add parmesan cheese, nutmeg, salt and pepper and mix well. Add boursin light and mix with until smooth. Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary. *Use fat-free milk and Boursin light for lighter version of creamed spinach. Recipe source: skinnytaste.com Previous Next

< Back Very Lemon Crinkle Cookies Prep Time: 3 hours, 20 minutes Cook Time: 12 minutes Serves: 40 Cookies Level: Beginner Featured Pan About the Recipe Very lemon crinkle cookies are a delightful treat bursting with zesty lemon flavor. These cookies are soft, chewy, and covered in powdered sugar, giving them a crackled appearance when baked. They typically incorporate fresh lemon zest and lemon juice for a bright and citrusy taste, complemented by a hint of sweetness. The combination of tangy lemon and sweet powdered sugar creates a perfect balance of flavors in each bite, making these cookies a refreshing and irresistible dessert option. Ingredients 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled) 1 teaspoon cornstarch* 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature 1 cup + 2 Tablespoons (225g) granulated sugar 1 large egg, at room temperature 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature* 1 Tablespoon lemon zest* (packed Tablespoon, it’s a lot of zest!) 1 teaspoon vanilla extract For Rolling: 3 Tablespoons (35g) granulated sugar (optional, see step 6) 1 cup (120g) confectioners’ sugar Preparation Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok. Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough is thick, creamy, and sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 10 minutes. This makes the chilled cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Roll in sugar: Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (Each dough ball should weigh about 20g.) Some readers have had trouble with the confectioners’ sugar melting/absorbing into the cookie dough balls, so to prevent that, you can roll the balls in the granulated sugar first. And then roll each ball very generously in the confectioners’ sugar. If you want lots of confectioners’ sugar to show on the baked cookies, roll 2-3x in sugar! Place 3 inches apart on the baking sheets. Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking. Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool. Cookies stay fresh covered at room temperature for up to 1 week. Notes Make Ahead & Freezing Instructions: The dough can chill for up to 3 days, so this is a great make-ahead recipe. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls (that are not coated in confectioners’ sugar) freeze well up to 3 months. When it’s time to bake the cookies, remove them from the freezer and thaw on the counter for at least 30 minutes. Roll into confectioners’ sugar as instructed and bake. Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Citrus Juicer | Citrus Zester | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Cooling Rack Granulated Sugar: 1 cup + 2 Tablespoons is an odd amount, but the cookies really benefit from a little extra sugar because of all the tart lemon juice. Cornstarch: If you don’t have cornstarch, you can leave it out. It helps maintain a thicker, softer cookie but test batches without it were still intact and delicious. Lemons: I usually need 1–2 lemons to yield 1/4 cup (60ml) juice and 1 Tbsp zest. Feel free to replace the lemon with another citrus fruit, or try using Meyer lemons. Previous Next

< Back Affogato Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Affogato is a simple yet indulgent Italian dessert consisting of a scoop of vanilla gelato or ice cream "drowned" in a shot of hot espresso. The hot espresso melts the gelato, creating a delicious contrast between the creamy coldness of the ice cream and the rich, bold flavor of the coffee. It's a delightful combination of sweet and bitter flavors, often enjoyed as a refreshing treat or a decadent ending to a meal. Ingredients 2 scoops of vanilla ice cream 1 shot of espresso 1 shot of Irish cream Chocolate shavings Preparation Enjoy!! Previous Next

< Back Zucchini Crumb Cake Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Zucchini crumb cake is a moist and tender cake made with grated zucchini, topped with a crumbly streusel topping. It strikes a perfect balance between sweet and tangy flavors, with the zucchini adding moisture and depth to the cake. The crumb topping, often made with flour, sugar, butter, and sometimes nuts or spices, adds a delightful crunchy texture to each bite. This cake is a delicious way to incorporate zucchini into a dessert and is perfect for any occasion. Ingredients Crumb Toppling 1/2 cup (63g) all-purpose flour 1/2 cup (100g) packed light or dark brown sugar 1 teaspoon ground cinnamon 1/4 cup (4 Tbsp; 56g) unsalted butter, melted Cake 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup (8 Tbsp; 113g) unsalted butter, melted + slightly cooled 1/3 cup (65g) packed light or dark brown sugar 1/3 cup (65g) granulated sugar 1 large egg, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1 cup (130g) shredded zucchini (no need to blot) Preparation Preheat oven to 350°F (177°C). Grease an 8-inch or 9-inch square or round baking pan, springform pan, or pie dish or line with parchment paper. Set aside. Make the crumb topping: With a fork, mix the flour, brown sugar, and cinnamon together in a small bowl. Mix in the melted butter. Don’t over-mix; you want the flour-y crumbles! Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Whisk the butter, brown sugar, granulated sugar, egg, and vanilla extract together in a medium bowl, then whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and mix until combined. Batter will be thick. Pour/spread into prepared baking pan, then sprinkle the crumb topping evenly on top. Bake for 35-38 minutes or until a toothpick inserted in the center of the cake comes out mostly clean with no wet batter. (A few moist crumbs are ok!) If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil. Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest drizzling with vanilla icing while the cake is still warm! Cover leftover cake tightly and store in the refrigerator for up to 5 days. Recipe by Sally's Baking Addiction Previous Next

< Back Baked Omelet Muffins Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Baked omelet muffins are savory and convenient single-serving breakfast treats made by whisking together eggs with various fillings like diced vegetables, cheese, and cooked meats. The mixture is poured into muffin tins and baked until fluffy and set. These muffins are easy to make ahead of time and can be customized with different ingredients to suit individual tastes. They're perfect for busy mornings or as a portable breakfast option for those on the go. Ingredients 3 slices bacon, choppers 2 cups finely chopped broccoli 4 scallions, sliced 8 large eggs 1 cup shredded Cheddar cheese ½ cup low-fat milk ½ teaspoon salt ½ teaspoon ground pepper Preparation Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray. Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes. Meanwhile, whisk eggs, cheese, milk, salt, and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups. Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin. Previous Next

< Back Sourdough Tortillas Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe Yummy! Ingredients Preparation Previous Next

< Back Ribs Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Ribs are a succulent and flavorful cut of meat, typically pork or beef, that are known for their tender texture and rich taste. They're usually cooked by grilling, smoking, or baking, and are often seasoned with spices or marinades to enhance their flavor. Ribs are enjoyed for their juicy meat and are a popular choice for barbecues and gatherings. Ingredients Crushed garlic Paprika Red Pepper Flakes Salt Olive Oil White Wine Preparation Make a marinating sauce with LOTS of crushed garlic, paprika, red pepper flakes, salt, olive oil and white wine and let ribs marinate at least 2hrs, best if overnight. Bake at 400F for a couple of hrs, turning the racks occasionally and basting them with the marinating sauce… until you just know they’re done!! Yummy!!! My family’s favorite recipe for ribs!! Previous Next

< Back Turkey Meatballs with Roasted Veggies Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Turkey meatballs with roasted vegetables is a flavorful and nutritious dish that combines lean turkey meatballs with a medley of colorful roasted vegetables. The turkey meatballs are seasoned with herbs and spices, then baked until golden brown and juicy. Alongside, a variety of vegetables such as bell peppers, zucchini, and cherry tomatoes are roasted to perfection, bringing out their natural sweetness and adding a burst of vibrant colors to the dish. This meal is not only delicious but also packed with protein and essential nutrients, making it a satisfying and wholesome option for any occasion. Ingredients 3/4 tsp salt 1/4 cup breadcrumbs, plain, seasoned or gluten-free 1/4 cup chicken broth 1 large egg 1/2 tsp sweet paprika 1/2 tsp crushed red pepper 1 lb 93% lean ground turkey Vegetables of your choice: red bell peppers, zucchini, carrots Red potatoes cut in quarters (optional) Olive oil Paprika Crushed red pepper Garlic powder Salt Preparation Preheat the oven to 400F degrees. Combine the breadcrumbs, chicken broth, egg, spices, and salt in a large bowl and mix well to combine. Add the turkey and mix using a fork to fully combine everything, careful not to overwork. Form into 16 meatballs. Season the potatoes with paprika, crushed red pepper, garlic powder and salt. Drizzle with olive oil. Mix to coat. Put the seasoned potatoes in a stone pan (or baking sheet) and roast for about 15 minutes. Place the meatballs on a different pan and bake until they are cooked through, 18 to 20 minutes. Season the vegetables with paprika, crushed red pepper, garlic powder and salt. Drizzle with olive oil. Mix to coat. Add them to the pan with the potatoes and roast for about 10 min or until done. Serve hot!! Note: You are welcome to bake the meatballs in the same pan as the potatoes and vegetables, but be ware that the meatballs release ‘juice’ during the baking period that may wet the remaining ingredients. Previous Next

< Back Butternut Squash Soup Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Throw away all your other recipes for Butternut Squash Soup! This is the winner!!! Simple to make, yet so rich in flavor! Absolutely love the hint of sage and rosemary… do not skip these herbs! And the creaminess… heavenly!! I served it with broccoli grilled cheese, but a hunk of crusty bread will do just fine!! Everyone went for seconds!! Ingredients 2 tablespoons extra-virgin olive oil 1 large yellow onion, chopped ½ teaspoon sea salt 1 (3-pound) butternut squash, peeled, seeded, and cubed 3 garlic cloves, chopped 1 tablespoon chopped fresh sage ½ tablespoon minced fresh rosemary 1 teaspoon grated fresh ginger 3 to 4 cups vegetable broth Freshly ground black pepper For serving Chopped parsley Crusty bread/broccoli grilled cheese Preparation Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper. Sauté until soft, about 5 to 8 minutes. Add the squash and cook, stirring occasionally, until it begins to soften, about 8 to 10 minutes. Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant. Add 3 cups of the broth. Bring to a boil, cover, and reduce heat to simmer. Cook until the squash is tender, approximately 20 to 30 minutes. Let the soup cool slightly. Pour it into a blender, working in batches if necessary, and blend until smooth. If the soup is too thick, add up to 1 cup more broth and blend until desired consistency is reached. Season the soup to taste and serve garnished with parsley, pepitas, and accompanied by crusty bread. Recipe source: https://www.loveandlemons.com/butternut-squash-soup/ Previous Next