< 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 Cheeseburger Salad Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe A cheeseburger salad is a deconstructed version of a traditional cheeseburger, featuring all the classic components of a burger but served over a bed of lettuce instead of a bun. It typically includes cooked ground beef seasoned with burger spices, melted cheese, diced tomatoes, onions, pickles, and sometimes bacon, all served atop a bed of crisp lettuce. The salad is often drizzled with a creamy dressing or topped with a dollop of ketchup and mustard to mimic the flavors of a cheeseburger. It offers a lighter, low-carb option while still capturing the essence of a classic burger. Recipe by @skinnytaste Ingredients 4 beef hamburgers, cut in pieces 4 cups chopped romaine lettuce 4 dill pickle spears, chopped 1/2 small red/white onion, sliced into rings 4 ounce avocado, cubed (from 1 small haas) 1 cup cherry tomatoes, halved 1/4 cup reduced-fat shredded cheddar cheese For the Dressing: 1/4 cup light mayonnaise 1 teaspoon mustard 1 teaspoon dill pickle juice 4 teaspoons ketchup, sugar free for Keto 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika Preparation Mix salad ingredients. Top with hamburger pieces, grated cheese and drizzle with dressing. Enjoy!! Previous Next

< Back Lasagna Soup Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan Pampered Chef Multi Cooker About the Recipe Lasagna soup is a delicious twist on traditional lasagna, served in soup form. It typically features all the classic flavors of lasagna—like rich tomato sauce, ground meat (usually beef), lasagna noodles broken into smaller pieces, and a cheesy topping—combined in a comforting soup. It's often seasoned with Italian herbs and spices, such as oregano and basil, and sometimes includes ingredients like onions, garlic, and bell peppers for added flavor. Lasagna soup is a hearty and satisfying dish that captures the essence of lasagna in a cozy, bowl-friendly format. Ingredients 1 Tbsp of olive oil 1 lb ground Turkey 2 Italian sweet sausages, casing removed 1/2 onion, chopped 2 crushed cloves garlic 4 tbsp chopped fresh parsley, divided 3 cups low-sodium chicken broth 2 1/2 cups water 2 cups marinara sauce 2 bay leaves Crushed red pepper 6 oz broken lasagna noodles For topping: 6 tbsp part skim shredded mozzarella cheese 3 tbsp grated parmesan cheese 2 tbsp chopped fresh parsley 1/4 cup fresh basil chiffonade Preparation Press saute on the Instant Pot and add olive oil. Add the sausage and ground meat and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off. Add the parsley, broth, water, marinara sauce, bay leaves and crushed red pepper; cover and cook high pressure 15 minutes. In a medium bowl combine the parmesan and 2 tbsp parsley and mix. Set aside. Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot. Divide between bowls and top each with 2 tbsp Parmesan cheese mixture, mozzarella, crushed red pepper and fresh basil on top. Recipe above reflects my version of the dish, with slight variations from the original. You can find original recipe at https://www.skinnytaste.com/lasagna-soup/#recipe Previous Next

< Back Egg-avocado Salad Prep Time: Cook Time: Serves: 1 Salad Level: Beginner Featured Pan About the Recipe Egg-avocado salad is a creamy and satisfying dish that combines the richness of ripe avocados with the protein-packed goodness of hard-boiled eggs. The salad typically features diced hard-boiled eggs and ripe avocado chunks tossed together with a light dressing, often made with ingredients like lemon juice, olive oil, salt, and pepper. Sometimes additional ingredients like chopped red onion, cherry tomatoes, or fresh herbs are added for extra flavor and texture. The creamy texture of the avocado blends perfectly with the tender eggs, creating a harmonious balance of flavors. Egg-avocado salad is not only delicious but also nutritious, making it a perfect choice for a light lunch or side dish. Ingredients 2 boiled eggs 1 avocado cut in small pieces Fresh parsley or cilantro Juice of half lime Salt to taste Red crushed pepper flakes to taste. Olive Oil Featuring my favorite homemade extra-virgin olive oil that my dad sends me from Portugal!! Love you, dad! ❤️ Preparation Combine eggs, avocado, parsley/cilantro Season with lime, salt, and red crushed pepper to taste. Drizzle with your favorite olive oil Enjoy!! Previous Next

< Back Portuguese Easter Sweet Bread Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe Often there are multiple ways of making the same dish or baked good. This is the case for Portuguese Easter Sweet Bread. I have baked many over the years using different recipes, but I think I have finally baked the best Easter Sweet Breads yet! These are sweet, soft, rich in flavor, so delicious!! Thank you to all of my family and friends who have shared their recipes and given me their tips over the years on how to make them!! Walking the streets of the small town where I grew up, smelling these sweet breads being baked, are some of the best memories I have from childhood!! Ingredients Levain 100 g King Arthur bread flour 50 g Red Star Fresh Yeast, dissolved in about 1.5 oz of lukewarm water 1 egg Batter 900 g flour 1.5 tsp salt 375g sugar 50 g butter, melted Zest and juice of 1 lemon (strain the juice) 1 tsp cinnamon 1.5 tbsp moonshine or Porto wine 8 eggs Glaze 1.5 Tbsp sugar 1 Tbsp water 1 Tbsp butter 1 egg yolk Preparation Mix all Levain ingredients, cover bowl with cloth and let rise for 1-2hrs. Mix levain and all batter ingredients by hand or in a stand mixer (if only making 1x), being careful with number of eggs - if using different type of flour, you may need 1 more/less egg; batter should be sticky, but not too wet. Cover bowl with cloth and let rise for 4 hrs. Shape dough into round balls. Spread olive oil over the balls. Let sit for about 15 minutes. Fold each dough ball into a moon-like shape. Place balls on parchment paper on a baking sheet. Bake at 350F for 30 minutes. Remove from oven and let cool down on a rack. Make Glaze Boil water and sugar until sugar dissolves. Add butter and mix to dissolve. Carefully add a stream of sugar syrup to egg, mixing constantly to avoid yolk from tempering. Brush mix on top of each cake while cake is still warm. Enjoy! Previous Next

< Back Camel Drool Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe "Baba de Camelo" is a delightful Portuguese dessert that translates to "Camel's Drool" in English, but it's far more appetizing than the name suggests! This creamy dessert is made with just a few simple ingredients: sweetened condensed milk and eggs. The condensed milk is whipped together with egg yolks until creamy and smooth, then folded with whipped egg whites to create a light and fluffy texture. The mixture is typically chilled until set, then served in individual bowls or glasses. The dessert has a rich, sweet flavor with hints of caramel from the condensed milk, and it's often enjoyed as a refreshing treat during warmer weather. Overall, Baba de Camelo is a beloved Portuguese dessert known for its simplicity and deliciousness. Ingredients 1 can of sweetened condensed milk* 4 eggs Almonds thinly sliced *You can bypass Steps 1 and 2 by using a can of Dulce de Leche (milk-based caramel) instead. The final taste varies slightly but it’s still delicious. Preparation To start, cook the sweetened condensed milk (in the can) in a pressure cooker for about 40 minutes or in a pot of water for 2-3 hours. Let it cool completely. Alternatively, as mentioned above, you can use a can of store bought Dulce de Leche, but ... why cheat? Transfer the cooled condensed milk into a bowl. Separate the eggs (keep all the yolks to one side) and beat the egg whites to a firm peak. Add the yolks, one at a time, to the condensed milk and beat after each addition. You should end up with a smoother, creamier version of the condensed milk. Fold the egg whites, little by little, until the mixture is uniform (Please be sure to fold – not stir or beat – the egg whites, to ensure you keep the fluffiness). Place the mixture into a serving and decorate with thinly sliced almonds. Previous Next

< Back Arroz Doce (Rice Pudding) Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe The milk and eggs give the rice pudding a rich, custard flavor, and the lemon peel that is cooked with the milk adds a light 'lemony' flavor to the dessert. Sprinkled with some cinnamon powder and you got yourself a piece of heaven! Served warm or even chilled, it is the perfect addition to any family gathering! Ingredients 1 L of water 4 wide strips of lemon peel 1 cinnamon stick ¾ tsp of salt 250 g arborio rice or spanish bomba rice 300 g sugar 750 ml whole milk 4 egg yolks beat in medium bowl 1 tablespoon butter Cinnamon to decorate Preparation In a medium saucepan, bring water to boil along with lemon peel, cinnamon stick, and salt. When it reaches a full boil, add in the rice. Reduce heat to a low simmer and cook for about 15 min until almost all of the water has been absorbed. Stir often. While rice is cooking, heat milk to very hot. Pour hot milk into rice mixture and stir. Simmer for 5 minutes. Stir in the sugar and turn off the heat. Slowly whisk a few tablespoons of the hot rice mixture into the egg yolks, one a time to temper the eggs. After the eggs are tempered with the hot rice mixture, pour egg mixture back into the saucepan and mix. With tongs or a fork, remove and discard lemon peels and cinnamon stick. Place mixture back on the stove and simmer gently for 10 minutes to allow mixture to thicken. Cool mixture in one large serving dish or into individual servings. Top with powdered cinnamon. Previous Next

< Back Quick Beef Chilli Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe I’ve made Chili many times over the years, using different recipes. I rate this one as one of my favorites because it’s quick and easy, and everyone raved of how good it was…. I did add one ‘secret’ ingredient that always elevates any recipe to the next level: portuguese ‘chouriço’!! Let me clear, the chili without the ‘chouriço’ would come out Good, but with the added ‘chouriço’ comes out Great!! ❤️ Try it (with or without chouriço) and let me know if you agree! Ingredients 1 pound ground Beef, 93% lean 1/2 portuguese chouriço, diced (optional) 1 tsp kosher salt, plus more to taste 1/2 small onion, chopped 1 medium red bell pepper, chopped 1 15 oz can reduced-sodium black beans, rinsed, drained 1 10 oz can diced tomatoes (mild with green chilies, drained if you’d like) 1/2 cup canned tomato sauce 3/4 cup light beer such as corona light, (or swap for 3/4 cups reduced-sodium beef broth) 1 tsp cumin 1/2 tsp chili powder 1/2 tsp paprika 1/4 tsp garlic powder black pepper, to taste Optional Toppings: Chopped red onions, cilantro leaves, lime wedges, sour cream, cheddar, avocado Preparation Heat a large pot on medium-high heat, brown the beef (and chouriço, if using) and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes. Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer, and spices. Cover and cook low heat at least 60 minutes to blend the flavors, stirring occasionally. Taste for salt and adjust as needed, serve with toppings, as desired. Recipe adapted from skinnytaste Quick Beef Chili recipe. 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

Welcome to Maria's Favorites Step into my kitchen and get a taste of some of my favorite dishes, desserts, baked goods, and kitchenware. I call them the keepers . Welcome to Maria's Favorites My name is Sarah Santos... which makes me Maria Santos' daughter. My mom's birthday is coming up, and given her great passion for... Maria Santos May 28, 2024 1 min read Maria Santos Hi! My name is Maria Santos. I love all things food, travel, and nature, and would like to share that passion with you. READ MORE Pampered Chef Kitchenware SHOP NOW YOU CAN ALSO FIND ME ON SEE ALL POSTS FOLLOW ME @mariafavorites

< Back Carne Guisada (Beef Stew) Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe I grew up on soups and stews: chicken stew, pork stew, rabbit stew, fish stew…. never beef stew (too expensive!). I just recently realized how stews were the go-to dish in my house almost on a daily basis. At one point, there were 7 of us eating, so perhaps soups and stews were the most affordable way of feeding us all! One-pot kind of meals!! Below is a great recipe for Beef Stew. I now add a few ingredients that my mom did not include, like cilantro, cumin, adobo and sazon. The taste is quite richer in with these added spices! Give it a try, let me know if you like it! Ingredients 2 tsp olive oil 1 cup scallions (or onions) chopped 3 cloves garlic, minced 2 small tomatoes, diced 2 tbsp cilantro, minced 1.5 lb beef stew meat, cut into small chunks 1/3 cup light beer 1/3 cup water 1/2 tsp cumin 1/4 tsp adobo, or salt 1/2 tsp achiote, or sazon 1 bay leaf Salt to taste Red crushed pepper to taste 10 oz baby red potatoes, halved or quartered 2 large carrots, cut in big chunks Preparation In a large pressure cooker, heat oil over medium heat. Add beef cubes and sauté until brown on all sides. Remove the beef cubes and discard the fat released. Add scallions and garlic and sauté for about 2 - 3 minutes. Add tomatoes, cilantro and a pinch of salt. Cook for another 2 minutes, stirring. Return beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf, and salt if needed. Cover the pressure cooker; when the lid is locked, cook on high pressure for 30 minutes. Quick release. Add the potatoes, cover, and cook on high pressure for about 8 minutes, or until tender. Quick release and serve. Recipe source: https://www.skinnytaste.com/carne-guisada-latin-beef-stew/ Previous Next