Homemade Cherry Turnovers

Why You’ll Love This Recipe

These turnovers are ready in about 30 minutes from start to finish. Perfect for when you need something sweet but don’t want to spend hours in the kitchen.

The puff pastry makes them taste like you bought them from an expensive bakery, but they cost a fraction of the price to make at home.

Kids love helping with these too. They can help fill the pastry squares and brush on the egg wash. It’s a fun little project that doesn’t require any special skills.

Plus, they freeze beautifully if you want to make a double batch and save some for later.

Recipe Tips for Success

Let the puff pastry thaw completely but don’t let it get too warm. It should be pliable but still cold to the touch.

Don’t overfill the turnovers or they’ll burst open while baking. A tablespoon or two of filling is plenty.

Really press those edges together well and use a fork to crimp them. This seals in all that delicious cherry filling.

The egg wash is what gives them that beautiful golden color. Don’t skip this step if you want them to look bakery-perfect.

Let them cool for at least 10 minutes before adding the glaze. If they’re too hot, the glaze will just melt right off.

What You’ll Need

1 package of puff pastry (2 sheets)

1 cup fresh or canned cherry pie filling

1 egg (for egg wash)

1 tablespoon milk (for egg wash)

1 cup powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk (for glaze)

I usually buy the frozen puff pastry that comes in a box with two sheets. Pepperidge Farm works great, but any brand will do.

For the cherry filling, you can use the canned stuff or make your own if you have fresh cherries. The canned version is perfectly fine and saves you a lot of time.

Step by Step Instructions

1. Get everything ready.

Preheat your oven to 400°F and line a baking sheet with parchment paper. Take the puff pastry out of the freezer to thaw if you haven’t already.

2. Prep the pastry.

Once the puff pastry is thawed, roll each sheet out on a lightly floured surface. You don’t need to roll it super thin, just smooth out any creases.

3. Cut into squares.

Cut each sheet into 4 equal squares. You should end up with 8 squares total.

4. Fill the turnovers.

Place 1-2 tablespoons of cherry filling in the center of each square. Don’t go crazy with the filling or they’ll leak.

5. Fold and seal.

Fold each square diagonally to make a triangle. Press the edges together firmly, then use a fork to crimp all around the edges. This seals them up nice and tight.

6. Add the egg wash.

Beat the egg with 1 tablespoon of milk in a small bowl. Brush this mixture over the tops of all the turnovers. This gives them that gorgeous golden color.

7. Bake them up.

Place the turnovers on your prepared baking sheet and bake for 15-20 minutes, until they’re golden brown and puffed up.

8. Make the glaze.

While they’re baking, whisk together the powdered sugar, vanilla, and 2-3 tablespoons of milk. Start with 2 tablespoons and add more if you want it thinner.

9. Finish with glaze.

Let the turnovers cool for about 10 minutes, then drizzle that glaze all over the top. Serve them while they’re still warm.

What Kind of Filling Works Best?

Cherry pie filling is classic and what I use most often. The canned stuff works perfectly and saves you time.

If you want to use fresh cherries, just pit them and toss with a little sugar and cornstarch. Cook them down for a few minutes until they’re jammy.

You can also try other pie fillings like apple, blueberry, or even strawberry. Just keep the amount the same so they don’t get too full.

For something different, try cream cheese mixed with a little sugar and vanilla. It’s like having a danish.

Variations to Try

For a richer version, brush the tops with melted butter instead of egg wash.

You can make these savory too. Try spinach and feta, or ham and cheese for a breakfast version.

Copycat Doritos

Homemade Doritos! Lowkey these taste better! 

Seasoning Blend / Cheese Powder Mix

 • 1 tsp MSG

 • 1 tsp Smoked Paprika

 • 1 tsp Paprika

 • 1.5 tsp Onion Powder

 • 2 tsp Kosher Salt

 • ½ tsp Chili Powder

 • 1 tsp Citric Acid

 • ½ cup Cheddar Cheese Powder

 • 1 Tbsp White Cheddar Cheese Powder

Tortilla Chips

Fry white corn tortillas cut into triangles at 275F till bubbles subside and chips are crispy.

Sausage and Rice, Creole Style

Sausage and Rice

This sausage and rice recipe combines browned smoked sausage with sautéed onions, bell peppers, and garlic alongside fire-roasted tomatoes and rice seasoned with warm Creole herbs 

Ingredients

• 2 tablespoons olive oil
• 14 ounces smoked sausage, cut into ½ inch rounds
• 1 medium yellow onion, chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 2 cloves garlic minced
• 1 teaspoon smoked paprika
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• 1½ cups long-grain white rice
• 2 bay leaves
• 2 cups low-sodium chicken broth
• 1 (15-ounce) can fire-roasted diced tomatoes
• salt to taste
• freshly ground black pepper

Instructions

• Heat a tablespoon of olive oil in a skillet over medium heat. Add the sausage and brown on both sides. Remove the sausage to a plate.

• If needed, add another tablespoon of olive oil to the skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally.

• Add the bell peppers and cook for 5 minutes or until the onions and peppers are soft. Reduce the heat to low and add the garlic, smoked paprika, basil, thyme, oregano, and marjoram, cooking for 1 minute while stirring. Add the rice to the skillet and cook over medium heat for 2 minutes, stirring constantly.

• Add the bay leaves, chicken broth, and fire-roasted diced tomatoes. Bring the mixture to a boil, then reduce to low, cover, and simmer for 20 minutes or until the rice is tender.

• Remove the skillet from the heat and let it rest covered for 5-10 minutes.

• Remove the bay leaves. Fluff the dish with a fork and season with salt and freshly ground black pepper to taste. Garnish with fresh thyme or parsley.

High Squash Soup

I do like butternut squash.  Making it into soup is pretty easy.

Ingredients 

3 medium butternut squash, peeled and cubed

2 large onions, cubed

1 tsp sage

2 Tbsp butter

1 pinch cinnamon

1 pinch cayenne pepper 

1 ltr chicken stock 

1 lemon

1/2 cup cream

Salt to taste

1/2 cup parmasean cheese 

Olive oil, cream, parsley, garnish 

Stuff you will need 

Stock pot 

Cutting board 

Sharp knife 

Immersion blender 

Ladel

Stirring spoon 

Cookie sheet lined with parchment paper 

Directions

Place the cubed butternut squash and onions on the cookie sheet. Drizzle olive oil over the veggies.

Oven to 450 F.  

Put the veggies in the oven till they have color.  Remember, color is flavour.  No more than 30 minutes.

Transfer to your stock pot.  Add the rest of the ingredients. 

Cook for about an hour, or until the butternut squash is tender.

Puree everything in the pot using the immersion blender. 

Drizzle some cream and olive oil over the individual soup bowl and a few parsley leaves over that for color.

Remember, this is High Butternut Squash Soup.

Of course I don't have the lungs for this

Dynamite Bombs

Dynamite Bombs

Ingredients 

1lb ground beef

1lb sausage

2 large eggs 

1 block softened cream cheese 

8oz fresh sharp cheddar cheese (grate your own)

1 cup Bacon bits (or cooked bacon) 

Directions

Mix together form to about size of golf ball 

Put in oven 375° for 30-35 minutes. Internal temp should be 160°.

Honey Garlic Butter Roasted Carrots

Honey Garlic Butter Roasted Carrots

INGREDIENTS:

1 pound carrots, peeled and cut into sticks

1/4 cup honey

3 tablespoons butter, melted

4 cloves garlic, minced

Salt and pepper to taste

Fresh parsley for garnish

Directions:

Preheat oven to 400°F (200°C).

In a large bowl, combine honey, melted butter, and garlic.

Add carrots and toss to coat.

Season with salt and pepper. 

Spread carrots in a single layer on a baking sheet.

Roast for 25-30 minutes, stirring halfway, until tender and caramelized.

Garnish with parsley and serve warm.

Sticky Dragon Fire Chicken

Sticky Dragon Fire Chicken

Ingredients:

- 2 lbs chicken thighs, boneless and skinless 🍗

- 1/4 cup soy sauce 🍶

- 1/4 cup honey 🍯

- 2 tbsp sriracha sauce 🌶️

- 2 tbsp rice vinegar 🍚

- 3 cloves garlic, minced 🧄

- 1 inch ginger, grated 🥢

- 1 tbsp sesame oil 🌰

- 1/2 tsp black pepper 🧂

- 2 green onions, chopped (for garnish) 🌿

- Sesame seeds (for garnish) 🌱

Directions:

In a large bowl, whisk together soy sauce, honey, sriracha, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper to create a marinade. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor. 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the marinated chicken thighs on the baking sheet, pouring any remaining marinade over the top. Bake for 25-30 minutes, or until the chicken is cooked through and caramelized, basting with the sauce halfway through. 

Once cooked, remove from the oven and let rest for a few minutes. Garnish with chopped green onions and sesame seeds before serving. Enjoy the sticky, spicy goodness of this Dragon Fire Chicken!

This Sticky Dragon Fire Chicken is a fiery and flavorful dish that’s perfect for a weeknight dinner or a gathering with friends. The combination of sweet honey and spicy sriracha creates a glossy glaze that clings to the chicken, making it utterly irresistible. Serve it with steamed rice or a fresh salad for a complete meal that will leave everyone craving more!

Smoky Chili Garlic Chicken

Smoky Chili Garlic Chicken

Ingredients:

- 1 lb (450g) chicken thighs, boneless and skinless 🍗

- 3 tbsp olive oil 🫒

- 4 cloves garlic, minced 🧄

- 2 tbsp chili powder 🌶️

- 1 tsp smoked paprika 🔥

- 1 tsp ground cumin 🌿

- 1/2 tsp salt 🧂

- 1/2 tsp black pepper 🧂

- 1 tbsp honey 🍯

- 2 tbsp soy sauce 🍜

- Juice of 1 lime 🍋

- Fresh cilantro, for garnish 🌱

Directions:

In a large mixing bowl, combine olive oil, minced garlic, chili powder, smoked paprika, ground cumin, salt, black pepper, honey, soy sauce, and lime juice. Whisk together until well blended. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor. 

Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Grill or cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred. 

Once cooked, remove the chicken from the heat and let it rest for a few minutes. Slice and serve garnished with fresh cilantro. Enjoy the bold and sizzling flavors of this Smoky Chili Garlic Chicken!

This Smoky Chili Garlic Chicken is perfect for a weeknight dinner or a weekend barbecue. The combination of spices and marinade creates a deliciously bold flavor that pairs wonderfully with rice, salad, or grilled vegetables. Easy to prepare and packed with flavor, this dish is sure to impress family and friends alike!

Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles

Ingredients

1 lb ground beef (80/20 or 85/15)

8 oz wide noodles (lo mein, rice noodles, or spaghetti)

3 cloves garlic, minced

1 tbsp fresh ginger, grated

4 green onions, sliced (reserve some for garnish)

1/4 cup low-sodium soy sauce

2 tbsp brown sugar

2 tbsp hoisin sauce

1/2 tsp sriracha or red pepper flakes (adjust to taste)

1 tsp cornstarch

1/2 cup water

1 tsp sesame oil

1 tbsp vegetable oil (for cooking)

Optional garnishes: sesame seeds, fried shallots, lime wedges

Directions

Cook noodles according to package directions until al dente. Drain and toss with a little oil or water to prevent sticking. Set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned and crispy at the edges. Drain excess fat if needed.

Push beef to the sides of the pan. Add garlic and ginger to the center and sauté until fragrant, about 1 minute.

In a small bowl, whisk together soy sauce, brown sugar, hoisin, water, cornstarch, and sriracha or red pepper flakes. Pour into skillet and stir everything together.

Simmer until sauce thickens and coats the beef, about 2–3 minutes.

Add cooked noodles to the skillet and toss to coat evenly. Drizzle in sesame oil and stir in most of the green onions.

Serve hot, garnished with remaining green onions, sesame seeds, and other toppings as desired.

Tangy New Orleans Remoulade

🌶️ Tangy New Orleans Remoulade 🥄

A bold, zesty, and creamy Southern sauce, packed with rich spices, fresh herbs, and a hint of heat—perfect for seafood, sandwiches, or dipping!

Ingredients

For the Remoulade Sauce:

1 cup mayonnaise

2 tbsp Creole mustard (or Dijon mustard)

1 tbsp ketchup

1 tbsp prepared horseradish

1 tsp hot sauce (e.g., Tabasco)

1 tbsp fresh lemon juice

2 tbsp chopped fresh parsley

1 tbsp capers, finely chopped

1 tbsp dill pickles, finely diced

2 cloves garlic, minced

1/2 tsp smoked paprika

1/2 tsp cayenne pepper (adjust for spice level)

1/2 tsp salt

1/2 tsp black pepper

Directions

1. Mix the Base

In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and lemon juice until well combined.

2. Add the Flavor

Stir in the parsley, capers, pickles, and garlic, mixing thoroughly.

3. Season & Chill

Add smoked paprika, cayenne, salt, and black pepper. Mix well and refrigerate for at least 1 hour to let the flavors develop.

4. Serve & Enjoy

Use as a dipping sauce for fried seafood, po'boys, fries, or even as a dressing for salads!

🔥 A Southern Staple with a Kick!

This creamy, tangy, and spicy remoulade is a New Orleans favorite—perfect for adding a bold punch of flavor to your dishes.

Asian Street-Style Crunchy Chili Beef

Asian Street-Style Crunchy Chili Beef

Ingredients:

- 1 lb (450g) flank steak, thinly sliced against the grain 🥩

- 1/4 cup cornstarch 🌽

- 1/4 cup all-purpose flour 🌾

- 1/2 tsp salt 🧂

- 1/2 tsp black pepper 🧂

- 1/2 cup vegetable oil for frying 🛢️

- 2 cloves garlic, minced 🧄

- 1 inch ginger, grated 🥢

- 2-3 red chilies, sliced 🌶️

- 1/4 cup soy sauce 🍜

- 2 tbsp rice vinegar 🍚

- 2 tbsp brown sugar 🍬

- 1 tsp sesame oil 🌰

- 2 green onions, chopped for garnish 🌱

- Optional: sesame seeds for garnish 🌟

Directions:

In a bowl, combine cornstarch, all-purpose flour, salt, and black pepper. Toss the sliced flank steak in the mixture until evenly coated. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the beef in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels. In the same skillet, add minced garlic, grated ginger, and sliced red chilies, sautéing for about 30 seconds until fragrant. Pour in soy sauce, rice vinegar, and brown sugar, stirring to combine. Add the crispy beef back into the skillet, tossing to coat in the sauce. Drizzle with sesame oil and mix well. Serve hot, garnished with chopped green onions and sesame seeds if desired.

This Asian Street-Style Crunchy Chili Beef is a delightful blend of flavors and textures, perfect for a quick weeknight dinner or a weekend feast. The crispy beef paired with a spicy, tangy sauce creates a mouthwatering dish that will transport you straight to the bustling streets of Asia. Serve it with steamed rice or noodles for a complete meal, and enjoy the satisfying crunch and bold flavors that make this dish a crowd-pleaser!

Bakers Grease

How many recipes do you see that you have to grease and flour your baking pan.  This simple trick will save time and effort.

Ingredients 

1/2 cup flour

1/2 cup crisco

1/2 cup olive oil

Directions

Mix together and store in a canning jar.  This can be spread using your fingers or a pasty brush.

Blueberry Breakfast Quesadilla

Tonya sent me this, so I was under the impression she wanted this saved to my food blog.

Ingredients

→ Quesadilla Base

 1 large flat wrap

→ Filling

 2 to 3 tablespoons cream cheese, softened

 1/4 cup fresh blueberries

 1 teaspoon honey or maple syrup (optional)

 A pinch of ground cinnamon (optional)

→ Cooking

 Cooking spray or butter for skillet

Steps

In a small bowl, combine the softened cream cheese with honey or maple syrup and a pinch of cinnamon if desired, mixing until smooth. Alternatively, sprinkle cinnamon directly on the tortilla for efficiency.

Lay the tortilla flat and spread the cream cheese mixture evenly over one half, leaving a margin near the edge. Distribute the blueberries over the cream cheese. Fold the tortilla in half and press gently to seal.

Heat a skillet over medium-low and lightly coat with cooking spray or butter. Place the filled tortilla in the pan and cook 2 to 3 minutes per side until golden brown and crisp, pressing gently with a spatula.

Remove from skillet and let cool briefly. Slice into wedges and, if desired, drizzle with additional honey or serve with a dollop of Greek yogurt.

Notes

1. Softened cream cheese spreads more evenly; allow time for cooling as the filling becomes very hot.

Required Equipment

• Non-stick skillet
• Spatula
• Mixing bowl
• Knife

Stuffed Pepper Soup

I have made stuffed peppers before.  But this is next level soup stuff here!!

Ingredients  

• 1 ½ pounds lean ground beef
• 8 ounces Italian sausage or ground pork sausage
• 1 yellow onion diced
• 2 cloves garlic minced
• 6 cups reduced sodium beef broth
• 28 ounces canned diced tomatoes with juices, 1 can
• 15 ounces crushed tomatoes 1 can
• 2 green bell peppers chopped
• 1 red bell pepper chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian Seasoning
• 1 teaspoon black pepper
• 2 cups cooked rice white or brown
• 2 tablespoons chopped fresh parsley

Instructions 

• In a large pot or Dutch oven, cook the meat with onion and garlic over medium-high heat until no pink remains. Drain fat.

• Stir in the broth, bell peppers, crushed and diced tomatoes, Worcestershire sauce, Italian seasoning, and pepper.

• Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.

• Stir in the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.

Bourbon Chicken with Broccoli

Bourbon Chicken with Broccoli

This recipe is a sweet and savory dish, perfect for a quick and satisfying meal.

Ingredients:

*   1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

*   1 head of broccoli, cut into florets

*   2 tablespoons olive oil

*   2 cloves garlic, minced

*   1/2 cup bourbon

*   1/2 cup soy sauce

*   1/4 cup brown sugar

*   2 tablespoons apple cider vinegar

*   1 tablespoon cornstarch

*   2 tablespoons water

*   Sesame seeds and chopped green onions for garnish

*   Cooked rice for serving

Instructions:

1.  Prepare the Chicken:

    *   In a bowl, combine the chicken pieces with 1 tablespoon of olive oil, salt, and pepper.

2.  Cook the Chicken:

    *   Heat the remaining olive oil in a large skillet or wok over medium-high heat.

    *   Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

3.  Cook the Broccoli:

    *   In the same skillet, add the broccoli florets and minced garlic.

    *   Stir-fry for about 5-7 minutes, until the broccoli is tender-crisp. Remove the broccoli from the skillet and set aside.

4.  Make the Bourbon Sauce:

    *   In a small bowl, whisk together the bourbon, soy sauce, brown sugar, and apple cider vinegar.

    *   In another small bowl, mix the cornstarch with water to create a slurry.

    *   Pour the bourbon sauce into the skillet and bring to a simmer.

    *   Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes.

5.  Combine Everything:

    *   Return the cooked chicken and broccoli to the skillet.

    *   Toss everything together until the chicken and broccoli are evenly coated with the bourbon sauce.

6.  Serve:

    *   Serve the Bourbon Chicken with Broccoli over cooked rice.

    *   Garnish with sesame seeds and chopped green onions.

Frittata Muffins

🧑‍🍳 Frittata muffins are like little portable omelets—perfect for breakfast, meal prep, or snacks. Here’s a simple and versatile recipe:

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🥚 Frittata Muffins Recipe

Ingredients (makes 12 muffins):

• 10 large eggs
• ¼ cup milk (or cream for richer muffins)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded cheese (cheddar, mozzarella, or feta)
• 1 cup cooked meat (ham, sausage, bacon, or turkey), chopped
• 1 cup vegetables (bell peppers, spinach, zucchini, mushrooms, broccoli, or onions), finely chopped
• 1 tbsp olive oil or butter (for sautéing veggies, optional)

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Instructions:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.

2. Cook veggies & meat (if needed):

   • Heat a skillet with olive oil or butter.
   • Sauté vegetables until just tender.
   • If using raw sausage or bacon, cook thoroughly and drain excess fat.

3. Whisk eggs:

   • In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.

4. Assemble muffins:

   • Divide cooked veggies and meat evenly among muffin cups.
   • Sprinkle cheese over each cup.
   • Pour egg mixture evenly into each cup (fill about ¾ full).

5. Bake for 18–22 minutes, or until the eggs are set and tops are lightly golden.

6. Cool & serve:

   • Let muffins rest for 5 minutes before removing from the tin.
   • Enjoy warm, or store in the fridge up to 4 days (or freeze up to 2 months).

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✨ Flavor Variations:

• Mediterranean: Feta, spinach, sun-dried tomatoes, olives.
• Southwestern: Pepper jack, chorizo, diced green chilies, cilantro.
• Classic Breakfast: Cheddar, ham, bell peppers, onions.
• Veggie Lovers: Zucchini, mushrooms, broccoli, Swiss cheese.

𝗜𝘁𝗮𝗹𝗶𝗮𝗻 𝗦𝗮𝘂𝘀𝗮𝗴𝗲 𝗣𝗮𝘀𝘁𝗮

𝗜𝘁𝗮𝗹𝗶𝗮𝗻 𝗦𝗮𝘂𝘀𝗮𝗴𝗲 𝗣𝗮𝘀𝘁𝗮 - 𝟯𝟬-𝗠𝗶𝗻𝘂𝘁𝗲 𝗠𝗲𝗮𝗹

Ingredients

● 12 oz pasta farfalle (bow tie) or penne

●1 tablespoon olive oil

●8 oz mushrooms crimini, sliced

●15 oz Italian sausage mild, crumbled

●4 cloves garlic minced

●½ teaspoon Italian seasoning or Herbs from Provence

●red pepper flakes to taste

●13 oz tomato sauce such as tomato pasta sauce or marinara

●6 oz spinach fresh

●salt and coarsely ground black pepper to taste

Instructions 

1. Bring a pot of water to boil. Cook the pasta according to the package directions. While the pasta cooks, proceed with the recipe below.

2. Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

3. Add sliced mushrooms and cook for 3 or 5 minutes until they are cooked through but not overcooked. Remove mushrooms from the skillet.

4.To the same, now empty, skillet, add crumbled sausage and cook on medium heat for about 5 minutes or until the sausage is cooked. Drain excess fat.

5.To the same skillet with sausage, add minced garlic, Italian seasoning, red pepper flakes, tomato pasta sauce, and fresh spinach. Bring to a boil on medium heat and stir everything well. Cook on medium heat, stirring frequently, for 5 minutes until the spinach wilts to your liking

6. Add cooked and drained pasta to the sauce. Reheat.

7. Mix everything well. Remove from heat.

Season with salt, freshly ground coarse black pepper, and red pepper flakes, if you like. Top with cooked sliced mushrooms.

8.Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.

Chicken Shawarma with Creamy Garlic Sauce

Chicken Shawarma with Creamy Garlic Sauce

Bring the flavors of the Middle East to your kitchen with this delicious Chicken Shawarma recipe! Perfect for wraps, bowls, or served with rice. Here’s how to make it:

Ingredients:

For the Chicken Shawarma:

2 lbs boneless, skinless chicken thighs

3 tbsp olive oil

2 tbsp ground cumin

2 tbsp ground coriander

1 tbsp ground paprika

1 tbsp ground turmeric

1 tbsp ground cinnamon

1 tsp cayenne pepper (adjust to taste)

4 cloves garlic, minced

Juice of 1 lemon

Salt and black pepper to taste

For the Creamy Garlic Sauce:

1/2 cup plain yogurt (Greek or regular)

1/4 cup mayonnaise

3 cloves garlic, minced

Juice of 1/2 lemon

Salt to taste

Fresh parsley, chopped (for garnish)

Directions:

Marinate the Chicken:

In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, lemon juice, salt, and black pepper.

Add the chicken thighs and coat well. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).

Cook the Chicken:

Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and nicely charred.

Remove from heat and let it rest for a few minutes before slicing.

Make the Creamy Garlic Sauce:

In a small bowl, mix together yogurt, mayonnaise, minced garlic, lemon juice, and salt. Adjust seasoning to taste.

Serve:

Slice the chicken and serve it in pita bread or on a plate with rice. Drizzle with the creamy garlic sauce and garnish with fresh parsley.

Cream of Bacon Soup

Here’s a condensed cream of bacon soup recipe that mimics the canned Campbell’s version you’d use in casseroles. It’s thicker, saltier, and meant to be diluted later (with milk or water) when using in recipes.

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🥫 Homemade Condensed Cream of Bacon Soup (Casserole-Style)

Ingredients (makes about 2 cups = 1 can equivalent)

• 4 slices bacon, finely chopped
• 2 tbsp butter
• 3 tbsp all-purpose flour
• ¾ cup chicken broth
• ¾ cup whole milk
• ½ cup heavy cream (or evaporated milk for canned-style)
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ⅛ tsp smoked paprika (optional)
• Salt & pepper to taste

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Instructions

1. Cook bacon

   • In a saucepan, cook chopped bacon until crispy.
   • Remove bacon bits with a slotted spoon; set aside. Leave 1–2 tbsp bacon fat in the pan.

2. Make roux

   • Add butter to the pan. Stir in flour and cook 1–2 minutes until bubbly but not browned.

3. Add liquids

   • Slowly whisk in chicken broth, then milk, then cream.
   • Stir constantly until smooth and thickened (about 5–6 minutes).

4. Season & finish

   • Stir in onion powder, garlic powder, paprika, salt, and pepper.
   • Add bacon back in.
   • Cook for another 2 minutes until very thick (like canned soup).

5. Cool & store

   • Let cool before using in casseroles.
   • Store in an airtight jar in the fridge for up to 5 days, or freeze up to 3 months.

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👉 To use like canned soup:

• Replace 1 can condensed cream of bacon with 1 cup of this homemade version + 1 cup of milk or water in recipes.

Honey Butter Old Bay Shrimp

Honey Butter Old Bay Shrimp

Ingredients:

3 tablespoons unsalted butter

2 tablespoons honey

1 tablespoon Old Bay seasoning, substitute Cajun Seasoning 

1 lb large shrimp, peeled and deveined

2 cloves garlic, minced

Fresh parsley, chopped (for garnish)

Directions:

Prepare the Shrimp: Pat the shrimp dry with a paper towel. Season lightly with Old Bay seasoning.

Make the Honey Butter Sauce: In a large skillet over medium heat, melt the butter. Stir in the honey and garlic, cooking for about 1 minute until fragrant.

Cook the Shrimp: Add the shrimp in a single layer. Cook for 2-3 minutes per side, or until pink and caramelized in the honey butter sauce.

Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and serve immediately with rice, pasta, or bread.

Simple Slow Cooker Cinnamon Rice Pudding

I always thought rice pudding was only for weird adults that needed help with their morning constitution. 

Ingredients 

3/4 cup washed and rinsed basmati rice

1/2 cup sugar

1/4 cup dark brown sugar

1 tsp cinnamon 

1 pinch celtic sea salt

3 cups whole milk

1/3 cup melted butter

Stuff you will need 

Pam Cooking Spray

Small crock pot

Whisk

Ladel

Directions

Spray your crock pot with Pam cooking spray, or, grease the sides and bottom with butter.

Add all the ingredients, except the melted butter.

Whisk all the ingredients together.

Whisk whisk whisk 

Pour the melted butter over the ingredients.

Set the crock pot on high for 3 hours.

Using the ladel, stir and let sit, uncovered, for 10 minutes to thicken.

Serve warm, with a sprinkle of cinnamon.

Crab Apple Jelly

Equipment

• 10 125 ml mason jars with screw bands and new, unused sealing discs.
• Pressure Canner
• Jar Wrench/Lifter
• Canning Funnel
• Ladle
• Non-metallic Bubble Remover
• Magnetic Lid Lifter
• Candy Thermometer

Ingredients

• 6 pounds crab apples
• 6 cups sugar
• 6 cups water
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/4 teapsoon ground nutmeg
• 1/4 teapoon ground ginger

Instructions

• Wash crab apples well. Remove stems and discard. Trim the blossom end and discard. Cut each crab apple in half across the center.
• Add the prepared crab apples and water to a large pot. Bring to a boil over medium heat. Reduce and simmer for 15 minutes. Turn off the heat and use a potato masher to mash the apples. Don't over-mash, just break the apples up a bit.
• Next, strain the mixture through a double layer of cheesecloth. Don't force the liquid through. Allow it to seep through slowly. Let the mixture strain for 2-3 hours.
• While the jelly is straining, wash the mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
• Discard the solids and transfer the juice to a clean pot. Add the sugar and spices and stir well. Bring to a boil over medium-high heat.
• Cook until the jelly reaches a temperature of 220 degrees Fahrenheit. You can use a candy thermometer to test the temperature.
• Using a canning funnel, fill the jars leaving 3/4 inch head space. Wipe down the rim of each jar with a damp paper towel to ensure none of the jelly has come in contact with the rim.
• Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
• Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten the screw bands.
• Next, prepare your pressure canner according to the instructions for your particular brand, make, or model.
• Using the jar lifter, place the jars into the canner and place the lid on securely.
• Process for 20 minutes using a 10 pound (69 kPa) weighted gauge. Be sure to adjust pressure for your altitude if over 1000 feet. Time the processing from the time the canner has reached full pressure. Once done, turn off the heat and allow canner to de-compress naturally.
• Carefully remove each jar from the canner using the jar lifter. Do not tilt the jars or try to wipe them dry. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
• Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet.

BBQ Rub

Ingredients and Substitutions

• Salt – I always use sea salt in my cooking and baking.            
• Pepper – freshly ground or pre-ground black pepper
• Sugar – I like to use light brown sugar for sweetness in this rub.
• Cumin – This will add some lovely earthy tones to this recipe.
• Onion – I prefer to use granules as opposed to powder.
• Garlic – Granules work better than powder.
• Paprika – Some smoked paprika will add smoky flavors to the rub.
• Cayenne – This will add some spice to the recipe.
• Mustard – Ground mustard adds great flavors to it.

How to Make a BBQ Rub

Add all the dry spices to a medium-sized bowl.

Using a fork, spoon, or whisk, mix everything until combined.  Use, or cover and store.

Make-Ahead and Storage

Make-Ahead: You can make this homemade BBQ spice rub several days or weeks before you’re ready to use it.

BBQ Rub 

This BBQ rub seasoning recipe has notes of smoky, sweet, and a hint of spice, making it the perfect flavor for your smoked BBQ meats.

Servings:1.5 cups

Prep Time:5minutes minutes

Cook Time:0minutes minutes

INGREDIENTS 

• 3 tablespoons sea salt
• 1 tablespoon black pepper
• 2/3 cup packed light brown sugar
• 1 teaspoon ground cumin
• 1 ½ tablespoons onion granules
• 1 ½ tablespoons garlic granules
• 1 ½ tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon ground mustard

Crispy Smoked Wings

INGREDIENTS 

• 6 pounds chicken wings, cut into parts
• 1/3 BBQ Rub
• 1 tablespoon baking powder

INSTRUCTIONS

• Prepare the chicken wings by cutting them into parts and placing them in a large bowl.
• Pat the wings down very well using paper towels until they are dry.
• Start by mixing your rub with the baking powder until incorporated.
• Pour the rub into the bowl with the chicken wings and mix until coated.
• Place the chicken wings about a ½” inch apart from one another on a rack on a sheet tray.
• Put the chicken wings uncovered in the refrigerator for 12 to 72 hours.
• Preheat the smoker to 225°.
• Place the wings onto the grates of the smoker about a ½” inch apart from one another and smoke until they reach an internal temperature of 150°.
• Once they are done smoking, remove them from the smoker and briefly let them rest for 1 to 2 minutes.
• Add the wings in batches to a deep fryer filled with neutral flavored oil at 350° and cook them for 2 minutes or until crispy and when they’ve reached 165° internally.
• Or, you can cook the wings in batches over a hot grill between 450° to 550° for 1 to 2 minutes or until lightly charred and crispy.
• Add the cooked wings from the fryer or the grill to a large bowl and coat in your favorite bbq sauce or buffalo sauce.
• Serve them on a plate or platter.

Ingredients and Substitutions

• Chicken Wings – You will need prepared drumette and wingette chicken wings. You can buy them whole and even smoke them whole, but for ease of eating, it’s best to cut them into individual parts.  
• Rub – any rub will work for this, but I believe my BBQ rub goes excellent on these.
• Baking Powder – This will help dry out the skin to ensure it is crispy.

How to Smoke Chicken Wings

Prepare the chicken wings by cutting them into parts and placing them in a large bowl.

Pat the wings down very well using paper towels until they dry.

Start by mixing your rub with the baking powder until incorporated.

Pour the rub into the bowl with the chicken wings and mix until coated.

Place the chicken wings about a ½” inch apart from one another on a rack on a sheet tray. Put the chicken wings uncovered in the refrigerator for 12 to 72 hours.

Preheat the smoker to 225°.

Place the wings onto the grates of the smoker about a ½” inch apart from one another and smoke until they reach an internal temperature of 150°.

Once they are done smoking, remove them from the smoker and briefly let them rest for 1 to 2 minutes.

Ingredients and Substitutions

• Chicken Wings – You will need prepared drumette and wingette chicken wings. You can buy them whole and even smoke them whole, but for ease of eating, it’s best to cut them into individual parts.  
• Rub – any rub will work for this, but I believe my BBQ Rub goes excellent on these.
• Baking Powder – This will help dry out the skin to ensure it is crispy.

How to Smoke Chicken Wings

Prepare the chicken wings by cutting them into parts and placing them in a large bowl.

Pat the wings down very well using paper towels until they dry.

Start by mixing your rub with the baking powder until incorporated.

Pour the rub into the bowl with the chicken wings and mix until coated.

Place the chicken wings about a ½” inch apart from one another on a rack on a sheet tray. Put the chicken wings uncovered in the refrigerator for 12 to 72 hours.

Preheat the smoker to 225°.

Place the wings onto the grates of the smoker about a ½” inch apart from one another and smoke until they reach an internal temperature of 150°.

Once they are done smoking, remove them from the smoker and briefly let them rest for 1 to 2 minutes.

How Do You Get Crispy Skin on Smoked Wings?

There are important procedures to follow to ensure the skin is crispy. Be sure to follow these steps, and then you will have the option to fry them or grill them after they’re done being smoked.

1. Make sure the wings are very dry with paper towels.
2. Dry brine them with the baking powder to help draw out moisture and flavor them.
3. Place them on a rack and air-cool them in the refrigerator for 12 to 72 hours.
4. Smoke the wings.

Add the wings in batches to a deep fryer filled with neutral flavored oil at 350° and cook them for 2 minutes or until crispy and when they’ve reached 165° internally.

Cook the wings in batches over a hot grill between 450° to 550° for 1 to 2 minutes or until lightly charred and crispy.

Add the cooked wings from the fryer or the grill to a large bowl and coat in your favorite BBQ sauce or buffalo sauce.

Serve them on a plate or platter.