ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Classic Stuffing 15 mins 12 Servings Recipe you are creating: Classic Stuffing With Thanksgiving just around the corner, let’s talk turkey. My mom always stuffed the bird. Her dressing was full of flavor and you never had to use gravy to moisten it. First, I stuff the bird (which I have found doesn't require getting up at dawn to accomplish). Second, I place the massive amount of remaining dressing into a buttered dish. I baste it with turkey drippings and the homemade broth I have simmering on the stove. I bake the pan of dressing until the top is crunchy and golden brown. Then I combine it with the dressing from the bird. The end result is a soft, crispy texture that goes great with or without the gravy! Recipe Ingredients: 1 large sweet yellow onion, chopped 5 stalks celery, chopped 1 large, fresh garlic clove, crushed 1 cube butter Sage or Poultry seasoning 2 packages Hamburger buns, chopped into bite size pieces Recipe Directions: Sauté the onions, celery and garlic in the butter until tender. Add the Sage or Poultry seasoning to taste. I like a ton of flavor in mine, so I start with a full tablespoon. Toss the butter mixture with the hamburger bun pieces. Stuff the bird. Take the remaining dressing and place it in a buttered casserole dish. While the bird is cooking, take out some of the drippings and baste the dressing with it. Once the turkey is done, remove from oven. Take just enough broth to make the pan dressing moist and toss it in the buttered dish. Place in the oven and bake until golden and crunchy. Take the stuffing out of the bird and place in a large bowl. Add the pan dressing and toss together. Variations: Use cornbread for an added texture Add toasted pecans Add dried cranberries You Might Also Like: Recommended Blog Posts: To Stuff or Not to Stuff A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Classic Stuffing, Savory, Stuffing, How to make classic stuffing, Thanksgiving, Holiday Cooking, Holiday Recipes, Thanksgiving Recipes Categories: Bread, Seasonal

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Grilled Chorizo Zucchini Boats 15 mins 4-6 Recipe you are creating: Grilled Chorizo Zucchini Boats This recipe came about as one of my go-to weeknight meals. It’s quick to make, packed with flavor, and can easily stand on its own as the main event. The chorizo adds a little heat and heartiness, making it feel more like an entree. If you’re looking for a vegetarian option, no worries! Swap out the chorizo for caramelized sweet yellow onions (I’ve got a great recipe for those here ), and you’ve still got a delicious meal. Throw in some breadcrumbs, maybe a side of quinoa or farro, and you’ve got dinner in no time. Test Notes: Kids love it dipped in homestyle ranch. Make sure you make extra as they tend to get gobbled up fast! Recipe Ingredients: Fresh zucchini String cheese Chorizo ground sausage Spices Italian bread crumbs Salt and pepper Ranch for dipping Recipe Directions: Boil the zucchini gently in salted water for 5-6 minutes. Remove from water and let cool. Cut the zucchini in two, and scoop out the pulp. Place on barbecue grilling pan. Salt and pepper to taste. Split the string cheese in two and layer in the zucchini boat. Top with Chorizo sausage. Sprinkle top with Italian bread crumbs. Place the pan on the hot grill and lower cover. Cook until sausage is done and cheese is melted. Serve hot with Ranch dipping sauce. You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Zucchini, Quick Side Dishes, Summer Vegetables, Grilled Zucchini, Chorizo, Zucchini Recipe Categories: Plant-Based, Pork, BBQ, Vegetable, Vegan

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Calzone 10 mins 2-4 Calzones Recipe you are creating: Calzone If you love pizza, you’re going to love this homemade calzone. Think of it as a folded, oven-baked pizza pocket packed with melty cheese, savory fillings, and served with warm marinara sauce for dipping. Golden on the outside and loaded on the inside, this Italian classic originated in Naples as a portable street food and has become a comfort food favorite around the world. Recipe Ingredients: 1 recipe of our Pizza Dough or store bought(Can be found in our Pizza Class) 1 recipe of our Marinara Sauce or store bought (Can be found in our Pizza Class) Filling of your choice about 2 cups plus 8 oz of mozzarella cheese shredded Egg Wash Recipe Directions: Roll proofed pizza dough out and cut out circles using a biscuit cutter or calzone mold. On half of the circle place sauce and filling choice. Fold over dough half over filling mixture and crimp with fork or calzone form. Brush with egg wash and bake at 350 degrees until golden brown. Enjoy! You Might Also Like: https://www.youtube.com/watch?v=FEBY_Q9PRRs Tags: calzone, calzones recipe, calzone recipe, easy calzone recipe, homemade calzone, pizza dough recipes, pizza night ideas, italian comfort food, weeknight dinner ideas, oven baked calzone, cheesy calzone, pizza alternative, how to make calzones, easy italian recipes, family dinner ideas, homemade pizza dough, Epic Delights Categories: Italian

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Mac And Cheese 20 mins 10-12 Recipe you are creating: Mac And Cheese This baked mac and cheese recipe is rich, creamy, and easy to make ahead. In this video, you'll learn how to make a homemade cheese sauce with Gruyère, white cheddar, and Parmesan, then finish it with a buttery cracker topping for a crisp finish. I’ll show you how to cook the pasta, make a simple roux, build a smooth cheese sauce, and assemble everything for baking. This mac and cheese recipe is great for holidays, family dinners, potlucks, or freezer meals. Bake until golden brown, bubbly, and ready to serve. If you enjoy homemade comfort food recipes, subscribe for more easy cooking and baking videos. Recipe Ingredients: 16 oz elbow macaroni or pasta of choice 4 tablespoons butter, plus extra for greasing the baking dish 4 tablespoons all-purpose flour 4 cups milk 2 cups shredded Gruyère cheese 2 cups shredded white cheddar cheese 1 cup grated Parmesan cheese, divided 1 teaspoon black pepper, or to taste Salt, to taste Pinch of ground nutmeg (optional) 1 cup buttery crackers, crushed 2 tablespoons melted butter Optional: 1/2 cup crispy fried onions for the topping Recipe Directions: Preheat your oven to 350°F. Butter a baking dish. Cook the pasta 2 minutes less than the package directions. Drain and set aside. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Slowly whisk in the milk until smooth. Continue cooking until the sauce heats and begins to thicken. Add half of the Gruyère and white cheddar cheese. Stir until melted and smooth. Season with pepper and salt. Add a pinch of nutmeg if desired. Toss the cooked pasta with 1/2 cup Parmesan cheese. Add the pasta to the prepared baking dish. Pour the cheese sauce over the pasta and stir gently to combine. Top with the remaining Gruyère and white cheddar cheese. Mix the crushed crackers with the melted butter and sprinkle over the top. Add crispy onions if using. Bake for about 30 minutes, or until the top is golden brown and the edges are bubbly. Let rest for 5 minutes before serving. You Might Also Like: https://www.youtube.com/watch?v=C3W6ko6SDlU Tags: mac and cheese recipe, baked mac and cheese, best baked mac and cheese, creamy baked mac and cheese, homemade mac and cheese, macaroni and cheese recipe, easy mac and cheese recipe, ultimate mac and cheese, baked macaroni and cheese, cheese sauce recipe, how to make mac and cheese, mac and cheese from scratch, cheddar mac and cheese, gruyere mac and cheese, comfort food recipes, easy dinner recipes, family dinner recipes, casserole recipes, cheesy pasta recipe Categories: Savory

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pie Crust with Oil 15 mins 2 single crusts Recipe you are creating: Pie Crust with Oil Oil is easy to incorporate into pie dough and since it’s in liquid form, it won’t melt while you’re working your dough. The downside is your crust won’t be as flaky as using one of the other fat types. Recipe Ingredients: 1 3/4 cups unbleached flour 1 teaspoon salt 1/2 cup oil (cannola, avocado or vegetable) 3 to 4 tablespoons cold water Recipe Directions: Measure flour and salt into a medium bowl. Add oil. Mix until pieces are the size of small peas. Sprinkle water, 1 tablespoon at a time and mix with the flour until flour is moistened and dough almost cleans the side of the bowl. Form the mixture into a loosely formed ball. Add more water if needed to mold the dough. Turn the dough out onto a floured work surface and gently knead into a ball. Divide the ball into halves and shape each half into a 4 inch circle. Wrap the dough in waxed paper or plastic wrap. Refrigerate for 30 minutes to 1 hour. Return the dough rounds to the floured surface, roll out one of the discs of dough into a circle. Turn the dough gently as you work. Center your pie pan upside down on the circle of dough and roll it out until it is about 2 inches larger than the edges of the pan. Carefully transfer it to the pie pan, rolling it up onto your rolling pin to move it. You can also fold it gently into quarters and place the point in the center and unfold it over the pie pan. Press the dough gently into the pan; trim away any excess dough, and patch any holes. Leave about 1/2 inch beyond the edge of the pie pan. Fold the edges up and over and crimp edges using a fork or your finger. Refrigerate the crust until needed. You can make in advance. Wrap the dough well in plastic and refrigerate for up to 3 days or freeze for up to 2 months. You Might Also Like: Baking Classes You Might Like! Tags: Pie Crust with Oil, Pie Crust, Pie Crust Recipe, How to make pie crust with oil, Dessert, Sweet, Savory, Pie Making, Pie Recipe, Pie Making Recipe Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Black Beans 30 mins 8 Recipe you are creating: Black Beans Let's chat about black beans and where they come from. Black beans are actually native to the Americas, specifically Central and South America. They have been a staple in Latin American cuisine for centuries, and have since spread to other parts of the world. In terms of cooking, black beans are super versatile and can be used in a variety of dishes. They're often used in soups, stews, salads, and even as a side dish. Plus, they're packed with protein and fiber, making them a healthy addition to any meal. So, whether you're whipping up a batch of black bean soup or adding them to your favorite burrito bowl, these little legumes are sure to add some flavor and nutrition to your meal. Our black bean recipe is a delicious side dish or appetizer anytime of the year. Happy cooking! Recipe Ingredients: 3 cups dried black beans 3 cups water 1-2 tbsp olive oil 2-3 cloves minced garlic 1/2 of a white or yellow onion diced 1 1/2 - 2 tbsp ground cumin 2 bayleaves Salt & pepper to taste Optional: red pepper flakes, fresh cilantro, Cotija cheese and green onions Equipment: Dutch Oven Recipe Directions: Soak black beans in water over night for 24 hours Over medium head add olive oil to dutch oven. Add onion and cook until soft Next add minced garlic Then dump 3 cups of the dried black beans drained into the dutch oven. Add the ground cumin Add the bayleaves Add 3 cups of water Add salt and pepper Optional: Add red pepper flakes if you like it spicey Place lid on the dutch oven and leave on medium heat intill the water evaperates and the beans are nice and tender Garnish with fresh cilantro, Cotija cheese and green onions. Enjoy! Full Video Below! You Might Also Like: https://www.youtube.com/watch?v=0jXhTeXmd8c Check out these cooking classes! A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: black beans recipe, black bean recipes, black beans benefits, pantry meals recipes, black beans soup, easy recipes for dinner, instant pot beans, how to cook canned black beans, black beans recipe instant pot, black bean recipes canned, black bean recipes for weight loss, black bean recipes healthy, black bean recipes vegetarian, black bean recipes vegan, bean recipes tasty, bean recipes for weight loss, bean recipes healthy, bean recipes vegan, bean recipes instant pot, beans, vegan beans, plant-based beans Categories: Vegan, Plant-Based

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Mango Margarita Cocktail 5 mins 1 cocktail Recipe you are creating: Mango Margarita Cocktail Mango puree can easily be found in any super market or you can make your own by pureeing ripe mangos in a blender. Recipe Ingredients: 2 ounces tequila, Blanco recommended 1/2 ounce orange liqueur, such as Grand Marnier or Cointreau 1 ounce mango puree 1 ounce freshly squeezed lime juice 1/4 ounce agave syrup Club soda or sparkling water to top, optional Mango wedge or lime wedge to garnish Recipe Directions: Place two tablespoons of salt onto a small plate. Run lime wedge around rim of a cocktail glass and dip edge of glass into salt and rotate the glass on its side to evenly coat the outside of glass rim. Fill glass with ice and set aside. In a cocktail shaker, add enough ice to fill halfway. Add tequila, orange liqueur, mango puree, lime juice, and agave syrup. Top cocktail shaker and shake until well chilled. Strain into prepared glass and garnish with a mango or lime wedge, top off with soda or sparkling water and enjoy! You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: how to make a margarita, how to make a mango margarita, mango margarita Categories: Entertaining

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Strawberry Icebox Pie 15 mins (1) 9 inch pie Recipe you are creating: Strawberry Icebox Pie If you love our Strawberry Yummelicious, you will fall in love all over again when you taste our Strawberry Icebox pie! Because we rely on fresh berries, this pie has a true strawberry flavor. It's so refreshing, we know you will want to dive in for a second slice! Recipe Ingredients: One large, deep-dish 9-inch graham cracker crust 1/3 cup (51 g) cornstarch 1/3 cup (76 g) cold water 6 cups (978 g) hulled, coarsely-chopped strawberries, fresh or frozen, about 1 1/2 pounds 1 cup (203 g) sugar 1/4 teaspoon (1 g) salt 1 tablespoon (13 g) butter 1/2 teaspoon (1.5 g) vanilla or almond extract 1 1/4 cups (297 g) heavy cream 2 cups (326 g) fresh strawberries, sliced (optional) Recipe Directions: In a small bowl, combine the cornstarch and the 1/3 cup cold water. Stir to combine well, dissolving any lumps. In a medium saucepan, combine the chopped strawberries, sugar, and salt. Cook over medium heat, bringing the mixture to a gentle boil. Cook until the berries form a sauce, approximately 3 to 5 minutes. Make sure the cornstarch-water mixture is well blended, then add it to the cooked strawberry sauce. Heat the mixture until the strawberry sauce boils again and thickens and the strawberries are soft. This will take approximately 3 to 4 minutes. Remove from heat. Stir in the butter and vanilla. Set aside and cool to room temperature. Beat the heavy cream in a large bowl until it holds its shape in round medium. Stir the whipped cream into the strawberry sauce and gently fold together to blend evenly. Spoon the filling into the graham cracker crust and refrigerate for 4 to 6 hours, until firm. Serve cold with sliced strawberries layered on top of the pie. Garnish with fresh mint. Refrigerate any remaining pie for up to 1 day. You Might Also Like: Baking Classes You Might Like! Tags: Strawberry, Strawberries, Baking, Cake Baking, Cake, Pie, Pie Recipes, Icebox Pies, Strawberry Icebox Pie, Icebox Pie, Icebox Pie Recipe Categories: Pie Making, No Bake, Frozen Dessert

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Roasted Tomato White Bean Soup 5 mins 10 Recipe you are creating: Roasted Tomato White Bean Soup This roasted tomato white bean soup is what you make when your fridge is giving “figure it out” energy. You roast tomatoes, bell pepper, onion, carrot, and garlic, then blend everything with white beans for a creamy texture without using cream. If you’ve searched for easy roasted tomato soup, healthy soup recipes, or creamy tomato soup without cream, this one checks all of it. The roasting step builds flavor fast. The white beans add protein and fiber, so it actually fills you up. You get that thick, cozy texture with simple ingredients you already have. People love making soup like this because it’s flexible. You can swap veggies, adjust thickness, and make it smooth or a little chunky. It also stores well, so you get multiple meals out of one batch. Keep it thick for dipping grilled cheese or thin it out with extra stock for a lighter bowl. A few tips. Don’t skip the roasting time. That’s where the flavor comes from. Use cannellini or navy beans for the smoothest blend. Add fresh basil at the end so it stays bright. If it feels too thick, add stock slowly until it hits your texture. Want the full recipe and step by step? Watch the video and grab the written recipe so you can make this roasted tomato white bean soup your way. Recipe Ingredients: 4 cups tomatoes, chopped 1 bell pepper, chopped 1 small onion, chopped 1 carrot, chopped 4 to 6 cloves garlic 3 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon black pepper 1 can cannellini or navy beans, drained and rinsed ½ cup chicken or vegetable stock ¼ cup fresh basil Recipe Directions: Preheat your oven to 400 degrees. Spread the tomatoes, bell pepper, onion, carrot, and garlic on a baking sheet. Drizzle with olive oil. Add salt, oregano, and garlic powder. Toss to coat. Roast for 30 to 40 minutes until the vegetables are soft and lightly browned. Transfer everything to a pot. Squeeze the roasted garlic out of the skins and add it in. Add the white beans, fresh basil, and stock. Use an immersion blender to blend until smooth or leave it slightly thick if you want more texture. Taste and add black pepper. Adjust salt if needed. Serve hot. Keep it thick if you want it to hold onto toasted bread or grilled cheese. You Might Also Like: https://www.youtube.com/watch?v=nZ6jZ0l_njA Tags: roasted tomato white bean soup, roasted tomato soup, white bean soup recipe, easy soup recipe, healthy soup recipe, creamy tomato soup without cream, homemade soup recipe, vegetarian soup recipe, high fiber meals, quick dinner ideas, immersion blender soup, roasted vegetable soup, budget meals, meal prep soup, comfort food recipes Categories: Savory, Make Your Own

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Homemade Halloween Frankenstein Rice Cereal Treats 20 mins 4 Recipe you are creating: Homemade Halloween Frankenstein Rice Cereal Treats These candy sticks are simple to make and are a fun way to add a little Halloween flair to your candy bag. A fun and easy Halloween craft, these candy sticks are a great way to get your Halloween party started! Recipe Ingredients: Pre-made Rice Cereal Treats Coating Chocolate in various colors Lollipop Sticks Paper Straws Sprinkle Eyes Luster Dust: Brown and Silver Recipe Directions: Frankenstein: From pre-made rice cereal treats into Frankensteins head and instert a lollipop stick. Dip in green coating chocolate and let dry. Once dry, pipe on hair using black coating chocolate. Add a face, eyes, and bolts to the side of Frank's head. Dip paper straw into coating chocolate and slide onto lollipop stick, let chocolate firm up. Dust with luster dust. Mummy: Leave pre-made rice cereal treat shape as is. Instert a lollipop stick. Dip in white coating chocolate and let dry. Once dry, pipe on mummy wraps using melted white coating chocolate. Add eyes, and spider. Dip paper straw into coating chocolate and slide onto lollipop stick, let chocolate firm up. Dust with luster dust. https://www.youtube.com/watch?v=OZxhmiwRKqM You Might Also Like: Halloween Sprinkle Mix Buy Now Halloween Candy Bark Kit Buy Now Tags: Halloween Candy Making Recipe, Candy Making Categories: Kids, Misc Treats, No Bake, Seasonal