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At (in)courage, we empower women to be like Jesus. Our writers share what’s going on in their life and how God’s right in the middle of it. They bring their joys & struggles so that you can feel less alone and be empowered by the hope Jesus gives.

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things we love
& you will too!
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Reader Interactions


  1. It’s so hard to pick a FAVORITE! 🙂 As we move toward fall, one highlight recipe is Roasted Butternut Squash soup with a little bacon and parmesan sprinkled on top. Yum!

  2. My favorite recipe is poo bread…I know, sounds gross, but it is bread with chocolate inside and is SO good…(it got it’s name because umm, I have two younger brothers so we sometimes use some potty humor at our house, and if you squeeze the bread the chocolate oozes out like, well, poop)

  3. I love roasted summer squash (going to the farmers market and getting whatever is fresh that day), with italian sausage or kielbasa. Add some thyme and garlic, a little parmesan on top after it comes out of the oven. Yum!

  4. My absolute favorite is Ree Drummond’s Moist Pumpkin Spice Muffins. This will be my fourth year making them, and they never disappoint.

  5. It’s so hard to decide! I think the overall favourite in our house is easy slow cooker Beef Dip: a pack of french onion soup mix, beef stock, and a roast all in the slow cooker all day until its nice and tender. Pile on toasted buns with a side of au jus and you’ve got supper!

  6. I love making beef bourguignon for holidays and family gatherings. It can be made in advance so that I can spend the event day enjoying family and friends leaving time to gossip and enjoy each other while preparing salads.

  7. Food Network – Mac and Cheese!
    Kosher salt
    Vegetable oil
    1 pound elbow macaroni or cavatappi
    1 quart milk
    8 tablespoons (1 stick) unsalted butter, divided
    1/2 cup all-purpose flour
    12 ounces Gruyere, grated (4 cups)
    8 ounces extra-sharp Cheddar, grated (2 cups)
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon ground nutmeg
    3/4 pound fresh tomatoes (4 small)
    1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
    Preheat the oven to 375 degrees F.

    Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

    Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

    Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

  8. My favorite recipe to make is ‘puppy chow’, aka muddy buddies, dog food, trash, etc. 🙂

    I worked on college campuses for 8 years and this was my go-to treat for the residents and the RAs who served with me. The original recipe with chocolate chips and peanut butter with corn chex is great, but I also had fun experimenting with different variations. Here are some that were favorites:
    – All peanut butter (peanut butter chips – I had a girl who didn’t like chocolate)
    – All peanut butter with a sprinkle of pumpkin spice & nutmeg (great for fall!)
    – Andes candies pieces instead of chocolate chips – anyone who loves mint & chocolate loved it!
    – White chocolate chips (this was one of my favorites)
    – Caramel chips and I’ve also done caramel & chocolate chips together
    – Butterscotch chips
    – Wheat chex, natural peanut butter & dark chocolate chips (this is the ‘healthy’ version) 🙂

  9. My favorite recipe is spinach pie, I blend thawed frozen spinach with ricotta and mozzarella cheese, and pour it in a pan with either filo dough or dough that folds over and then bake it.

  10. My favorite recipe is to marinade chicken in a combo of soy sauce, brown sugar, garlic and ginger–then grill with veggies. yum.

  11. I got this recipe from my sister when she moved down south. Everyone loves it!!

    Sweet Potato Casserole

    3 cups mashed sweet potatoes
    2 eggs – beaten
    1/4 cup milk
    1 cup sugar
    1 tsp vanilla
    1/2 cup softened butter

    Mix the above ingredients together and spoon into greased casserole dish

    1 cup brown sugar
    1 cup chopped pecans
    1/3 cup flour
    1/3 cup melter butter

    mix the above ingredients and spoon onto the mixture in casserole

    Bake for 30 minutes in pre-heated 350 degree oven

  12. This is a Christmas Eve dip at our house. Sour cream, shredded cheddar cheese, chopped fried bacon, and a packet of hidden valley ranch dip, mix together and serve with ritz crackers.

  13. A family favorite that I’ve discovered recently is Chicken Cordon Bleu Roll-Ups, http://www.cinnamonspiceandeverythingnice.com/chicken-cordon-bleu-roll-ups/

    2 eggs
    2 tablespoons milk
    1 tablespoon coarse or Dijon mustard
    sea salt and fresh black pepper
    1/2 cup seasoned bread crumbs
    1/2 cup panko crumbs
    1/2 cup all-purpose flour
    4 chicken cutlets, 1/4-inch thick
    4 slices deli ham (sliced on the thick side)
    4 slices deli Swiss cheese (sliced on the thick side)

    Preheat oven to 400 degrees F. Lightly grease a large roasting pan.
    Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together.
    Season the chicken cutlets lightly on each side with salt and pepper. Place a slice each of swiss and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs.
    Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F). Remove from oven and allow to set 5 minutes. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.

    Read more: http://www.cinnamonspiceandeverythingnice.com/chicken-cordon-bleu-roll-ups/#ixzz3AHee4g39

  14. I know this isn’t an entry for the contest- I just wanted to leave a comment specifically for Jen to tell her how much I love and appreciate her recipes! Everything I have made from her has turned out delicious!! I tried the sour cream enchiladas the other day and my hubbie (who normally doesn’t like sour cream enchiladas very much) had two huge helpings!! I love how fast and easy they are also- definitely a blessing for me. Thanks Jen!!! Keep it up!!

  15. Basil Pesto made with fresh basil from our garden! Yum! And, so easy.
    Basil, Garlic, EVOO, Pine Nuts, S&P, freshly grated Parmesan Cheese……ummmmm!

  16. Chicken breasts, jar of jelly, jar of salsa. Put in crockpot on high for 4 hours. Shred chicken. Serve over brown rice. Tastes great. Easy. Inexpensive. And feeds our large family.

  17. This is going into my dinner repertoire – thanks! My favorite dish – ‘boring chicken’ – chx with evoo or coconut oil in a 9×13, add a few herbs, cover with foil, turn on the oven and leave it go until I’m ready for it. I know – boring, but easy [which is what I need many days!].

  18. When I was growing up, my mom made a chicken dish that I named “Soupy Chicken.” I have no idea of the real name or where she got the recipe,,,but here it is.

    Soupy Chicken
    Chicken pieces (your choice but I like boneless breasts the best)
    2 cans cream of mushroom soup
    1 can cream of chicken soup
    1/2 pack dry Lipton onion soup mix (I usually use about 3/4 of the pack.)

    Wash chicken pieces and place in Dutch oven or slow cooker. Wash, peel potatoes and cut into 4ths. Peel onion and cut into chunks. Place potatoes and onion around chicken. Thoroughly mix all three soups and pour over chicken mixture. (If you feel soup mixture is too thick, add a small amount of water.) Cook in Dutch Oven at 350 degrees until chicken is done and potatoes are fork-tender. If cooking in slow cooker, cook on low approximately 6 hours until chcken is done and potatoes are fork-tender.

  19. i love that cream of mushroom soup chicken/rice casserole but i like it better with quinoa

  20. My favorite recipe ever? Hmm…probably Korean BBQ!

    Marinade: Soy sauce, brown sugar, Korean pear (grated), Fuji apple (grated), sweet onion (grated), minced garlic, rice vinegar, sesame oil, salt & pepper

    You can use it with chicken, pork, beef or even just vegetables. It’s actually really quite wonderful sautéed with brussels sprouts (this is coming from a girl who hates brussels sprouts!)

    The best though? On a grill. Can’t beat the smell and taste! Over a bed of white rice, of course 🙂

  21. There’s no fancy name for it – but it’s a family favorite and super easy to make! Just crescent rolls (like Jen’s), hamburger meat covered in BBQ sauce, a slice of cheese on top, and bake for 13 minutes. De.lic.ious.

  22. Super yummy, easy appetizer:
    Spread one small can of green chilis into the bottom of a pie pan. Cover with one 2-cup package of shredded Sharp cheddar cheese. Mix one egg and enough water to equal 1 cup in a measuring cup and pour this mixture over the top. Bake in a 350 degree over for about 10-12 minutes until the cheese is melted, golden, yummy on top. Let cool for a minute or two, cut with a knife into small “squares” and serve warm on Ritz crackers.

  23. Potato Fennel Leek Bake! 🙂 From Ina Garten but I get mine from the hot case at a local health food store! Delish!

    2 small fennel bulbs
    1 yellow onion, thinly sliced
    2 tablespoons good olive oil
    1 tablespoon unsalted butter
    2 pounds russet potatoes (4 large potatoes)
    2 cups plus 2 tablespoons heavy cream
    2 1/2 cups grated Gruyère cheese (1/2 pound)
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    Preheat the oven to 350 degrees F.

    Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

    Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

    Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

    Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

  24. Pain au chocolat from scratch – it is, indeed, a “pain”, but sooo good (and the croissant dough freezes well, so you can make a huge batch of it and then spread the treats out over a longer period of time).

    At the opposite end of the effort spectrum, though: microwave fudge (3 c. good chocolate chips, 1 can sweetened condensed milk, a dash of salt, and 1/2 tblsp vanilla; melt all but vanilla together in microwave on low heat until most of the chips are melted; stir to melt the last chips; stir in vanilla; spread out, refrigerate, and cut in squares. It’s also very open to flavor variation and additions like nuts or dried fruits or…)

  25. At the moment, the big hit for us is home made German soft pretzels. The memories as well as the pretzels themselves are always fun to revisit and make!

  26. I made chicken marsala last night. It was a new recipe but turned out to be really good. I paired it with mashed potato’s and sweet peas. Fairly, quick and easy meal for a weeknight. Yay, for leftovers too. 🙂

  27. One of my recent favorites is Asian Garlic Chicken Salad. It’s chopped very fine and includes some different ingredients like carrot and coconut along with the chicken and the very exquisite garlic seasoning.

  28. Jen, that Chicken and Broccoli Braid sounds yummy! One of the faves around my house is Mexican Meatloaf:
    2lbs. ground turkey
    1/3 c. taco seasoning
    3/4 c. crushed tortilla chips
    1/2 c. shredded Mexican blend cheese
    1 small can chopped green chilies
    1/4 c. chopped onions
    1 (8oz) can tomato sauce
    Mix all ingredients together and bake in a large loaf pan at 350º for 1 to 1 1/4 hour.

  29. Bullet Proof Coffee!
    Yes this recipe only calls for two or three, or four (your preference) ingredients, but don’t be fooled by the simplicity of it – IT IS AMAZING! It has become a vital part of my morning routine.

    1. Brew a strong cup of coffee (unless of course you like your exceptionally weak… for me that is BLAH though!)
    2. Pour the hot coffee into a blender and add up to 2 tbsp of grass fed butter. Blend and ENJOY! It will give you so much more energy than a regular cup of coffee and for me I find it keeps me from getting “coffee jitters” !
    3. If you like the flavor of coconut this is a good chance to sneak in some awesomely healthy coconut oil – just add some with the butter and blend away.
    4. Another option is to add some whole cream at the end and blend it in as well – luxury!

    Will your coffee have oil floating on it? NO! Not if you blend it well while the coffee is still hot – in fact, it will make your coffee more like a latte than anything.

    Sounds odd, I know – but please just give it a try!

  30. Beef Barley Soup – it is a crowd favorite and freezes really well.

    Beef Barley Soup
    Servings: 5 • Serving Siz e: 1 1/2 cups • Old Point s: 7 pts • Point s+: 8 pts
    Calories: 336 • Fat : 11 g • Carbs: 27 g • Fiber: 6 g • Prot ein: 32 g • Sugar: 1.5 g
    Sodium: 453 mg (using 1 tsp kosher salt)
    1 tsp oil
    1- 1/2 lbs lean beef round stew meat
    1 cup chopped carrots
    1 cup chopped onions
    1/2 cup chopped celery
    2 cloves garlic, chopped
    6 cups water
    1 – 2 tsp kosher salt, to taste
    2 bay leaves
    2/3 cup dry barley
    fresh ground black pepper
    Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few
    When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
    Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over
    low heat until the meat is soft, about 1 1/2 – 2 hours.
    Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30- 35, remove bay
    leaves and serve. Makes 7 1/2 cups.
    – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

  31. I love to cook, but don’t have time! Would love quick & easy dinners for 2. I’m making Taco Casserole for our Homecoming at church. I got the recipe off the box of taco shells.

    Love home made breads and other foods. One recipe that I like is from The Kitchen on Food Network is Jeff and Geoffrey’s Ultimate Meatloaf. I made it and my hubby said it was the best meatloaf ever. I did not put all ingredients in it.

    Nonstick cooking spray, for spraying pan
    8 ounces ground beef
    8 ounces ground lamb — I used turkey instead.
    8 ounces ground pork
    1/2 cup pitted kalamata olives, finely chopped — Left out!
    1/2 cup finely diced white onions (about 1 small)
    1/2 cup coarsely crushed saltines (8 to 10 crackers)
    1/2 cup whole-milk Greek yogurt –Left out!
    2 tablespoons finely minced fresh mint –Left Out!
    2 tablespoons finely minced fresh oregano Didn’t have any
    1 teaspoon ground cumin
    3 cloves garlic, minced
    1 large egg
    1 teaspoon hot sauce, such as Tabasco
    1 teaspoon kosher salt
    Freshly ground black pepper
    1/2 cup crumbled feta –Used what cheese I had
    Mint Tzatziki, recipe follows, for serving __Totally left this out!
    Mint Tzatziki:
    1 English cucumber
    Kosher salt
    1 cup whole-milk Greek yogurt
    2 tablespoons minced fresh mint
    1 clove garlic, minced or pressed
    Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan.

    Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg. Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated. Add the feta and mix lightly, incorporating the feta in whole crumbles if possible. Try not to overmix; it can make the meatloaf tough.

    Transfer the meat mixture to the pan and press it gently to eliminate any air pockets. Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 155 degrees F, 40 to 45 minutes.

    Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter. Slice while warm and serve with the Mint Tzatziki on the side.

    Mint Tzatziki:
    Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl. Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain.

    Using your hands, squeeze the cucumber to drain any excess moisture. Transfer to a mixing bowl and add the yogurt, mint and garlic. Stir well to combine, taste and adjust the seasoning with salt if necessary.

    Store the tzatziki in an airtight container for up to 3 days.

  32. I just discovered a recipe from my mom that I loved as a youngster. I’m trying it out soon. It’s called Squash Souffle. Take 5-6 Medium yellow squash and combine with 1 tsp. salt, pepper, two Tbsp Onion (chopped), 1 cup cheddar cheese grated, 1 cup seasoned bread crumbs. Beat three eggs slightly and add 1 cup milk and 1/4 Tbsp. parsley. Pour egg mixture into squash and spoon into casserole. Bake at 400 degrees for 30 minutes until firm in the center. Top casserole with a small portion of bread crumbs.

    It is a wonderful addition to a meal and so yummy. I also am encouraged by the many recipes submitted that sound delicious. We need the nutritious food to have healthy bodies and in spiritual terms, we need the living Word to feed our spirit to be strong in our inner being.

  33. No-Bake Energy Bites


    No-Bake Energy Bites

    Prep Time: 10 minutes
    Total Time: 10 minutes
    Yield: About 3 dozen

    1 cup (dry) oatmeal (I used old-fashioned oats)
    2/3 cup toasted coconut flakes
    1/2 cup peanut butter
    1/2 cup ground flaxseed or wheat germ
    1/2 cup chocolate chips
    1/3 cup honey
    1 tsp. vanilla extract

    Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

    Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

    Makes about 20-25 balls.

  34. Hmmm i will admit i dont love cooking. Our favorite go to fun recipe is nachos. You can.basically throw whatever you want on them!

  35. Tangy Green Beans (easy but soooo yummy)

    3 cans French style green beans drained
    8 slices bacon
    1 onion cut in rings
    6 T. apple cider vinegar
    6 T. sugar

    Cook 8 slices of bacon in a skillet. Remove bacon but keep drippings in the skillet. Meanwhile put 3 cans (drained) green beans in a casserole dish. Top with one onion sliced into rings (Vidalia onions work best). Crumble bacon on top of beans and onions.

    While on warm, add 6 T. sugar and then 6 T. cider vinegar to the bacon drippings. Stir until dissolved. Pour mixture over beans, onions, bacon in casserole dish. Cover and cook for 45 minutes at 350 degrees. Stir halfway through.

    Eat and enjoy! (A Thanksgiving favorite for my family)

  36. OOOOH, our favorite is in the oven right now….slow-cooked Coke BBQ ribs for our baby’s 15th bday today!! {Happy bday Sarah}

    Cover ribs with coke – cover with foil. Cook at 400 for 4 hrs. Shut off oven and allow to rest in oven for 1 hr. Drain and coat with bbq sauce and rewarm…enjoy 🙂

  37. We love Chicken curry with rice, in the late summer, we add squash & green pumpkin from the garden along with potatoes and onions we’ve grown. SO yummy… a favorite of all my kids!
    So many yummy recipes listed!

  38. I love anything with sweet potatoes. My favorite “comfort” recipe is sweet potato casserole. But usually I just bake or microwave a sweet potato and brush with coconut oil for a single serving breakfast or lunch.

  39. My favorite side dish: chopped broccoli with olive oil, red pepper flakes, minced garlic & sea salt roasted in a 350 degree oven for 20-30 minutes.

  40. Not sure if this counts as a recipe, but my current food addiction is:

    Salami Roll-Ups
    Take salami rounds, spread a healthy portion of cream cheese on each, and lay sliced avocado on top of the cream cheese. Roll the salami up and devour.

    This has been my lunch the last 2 weeks running. It’s a great mid-day snack or appetizer before dinner. SO GOOD.

  41. Recently, especially in the fall, it is anything I cook in my 7qt dutch oven. It is huge and heavy as heck, but I can throw a frozen roast in with veggies and soups and 4 hrs later I have a wonderful meal of comfort food!!

  42. I love making Mexican dishes. One favorite is Beef Enchiladas. They can be made ahead and baked off when need – perfect for busy days!

  43. Yummy Roast is our favorite around here!

    Roast that will fit into your crock pot (I use chuck)
    1 stick butter
    1 envelope McCormick Au Jus Mix
    1 envelope Hidden Valley Dressing Mix
    5-8 pepperoncini peppers

    Line crockpot with a liner for easy cleanup. Put roast in. Put cold stick of butter on top of roast. Sprinkle on 2 envelopes of mixes. Place peppers on top of all. Do not add water. Do not peek. Cook on High for 6-8 hours. Enjoy!

  44. Taco Casserole
    (One of Chris’ favorite recipes)
    source unknown

    16 oz. taco sauce
    12 ounce can buttermilk biscuits
    2-3 cups shredded cheddar cheese
    2-3 cups shredded mozzarella cheese
    1 can sliced olives, drained (I don’t put these in as only Karyn and I like olives)
    1 pound ground beef (can also use chicken)
    1 onion copped
    1 green bell pepper, chopped
    8 ounces mushrooms, sliced

    Preheat oven to 350F. Lightly grease a 13×9 inch baking dish. Spread taco sauce evenly over bottom of dish.
    Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce, turn to coat. Sprinkle biscuits with half of the cheese and the olives. Bake for 15-18 minutes.
    In a large skillet, combine ground beef, peppers, mushrooms, and onion. Cook until ground beef is cooked through.
    Sprinkle the ground beef mixture over the baked biscuit mixture. Top with the remaining cheese. Bake an additional 5-7 minutes, until cheese is melted.

  45. Our family favorite is Permesian Chicken, goes great with pasta!

    Pre heat oven to 350

    4 tbs fine plain breadcrumbs
    4 tbs parmeisan cheese
    1/8 tsp. seasoned salt
    1/8 tsp. garlic powder
    3/4 tsp. paprika

    melt whole stick of butter, add 1/4 tsp lemon juice to butter

    Dip chicken in wet mixture, then roll in dry
    Put chicken in a casserole dish and sprinkle any leftover mixture
    Cover and bake for one hour

  46. My favorite recipe for feeding a crowd is pulled pork! I buy a big (4-5 lb) pork shoulder roast and throw it in the pressure cooker.

    First combine the following:

    3 Tbsp brown sugar
    1 Tbsp salt
    1 Tbsp paprika
    2 tsp garlic powder
    1 tsp ground ginger
    1/4 cup apple cider vinegar
    1/2 cup water
    1 cup BBQ sauce

    Place the meat in the pressure cooker, pour sauce over, and cook until done. Mine takes about 80-90 minutes. When it is done, I shred it it my Kitchen Aid stand mixer, add more sauce to taste, and serve with buns and extra sauce! Super easy and delicious.

  47. I love Taco Pie. Line a casserole dish with with crescent rolls. Brown ground beef with taco seasoning. Mix with sour cream pour in the casserole dish. Cover with cheese. Bake at 375 for 20 mins.

  48. I LOVE taco ring! Using crescent rolls, taco meat of your choice…toppings like sour cream and guacamole…delish! I always request it for my birthday dinner tradition that my mom carries on for each of my siblings and I :))

  49. This is the dish I double, put in a 9 x 12 disposable pan, and take to family pot-lucks, and for bereavement meals…everyone loves it…
    Consommé Rice
    1 can Campbell’s Beef Consommé Soup
    1 can Campbell’s French Onion Soup
    1 stick of butter
    1 cup Uncle Ben’s uncooked rice
    1 4 oz. can sliced mushrooms
    (You can make double recipe by doubling everything except the butter. One stick of butter is fine even when doubled.)
    Melt butter. Mix all ingredients together in baking dish. Cover. Bake at 350 degrees for 50 minutes to one hour.

  50. I enjoy trying all kinds of bread recipes. I love making homemade sandwich bread and stocking the freezer with various muffins for breakfast.

  51. My fav is steak Balsamico:

    2/3 cup balsamic vinaigrette 
    1/4 cup fig preserves
    4 (6- to 8-ounce) boneless beef chuck-eye steaks 
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese

    Process vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade.Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks.

  52. I always freeze up, lol, when I’m asked for a favorite (too many seasons, food and choices, ha). But an easy one I found in a cookbook years ago:

    Baked Mac & Cheese

    Cook (al dente) and drain:
    3 C pasta
    Beat :
    1 egg
    Add to pasta along with:
    2 T butter/olive oil/coconut oil
    And mix all together.

    In a separate bowl, combine:
    1tsp gr. mustard
    1/4 C grated onion
    1 tsp salt
    2 T boiling water
    1/4 tsp nutmeg
    Add Pasta to mustard mixture, along with
    2 1/2 C grated cheese
    2 C milk
    Spoon into greased 9×13 casserole. Sprinkle with
    1/2 C grated cheese

    Bake @ 350* 30-50 min, depending on how crispy you want it to be.
    It doubles and even triples beautifully and is delish even cold 😀

  53. My favorite recipe is my Aunt Gayle’s Pumpkin Bread-a classic for Thanksgiving, and so easy. I also love my Mom’s pumpkin chiffon pie. Yum

  54. Peel and slice carrots; toss in honey, olive oil, and herbs d’provence (or oregano or Italian seasoning); spread on baking sheet; roast in oven, 425 for about 15 min (depending on slice size)

  55. I made this for dinner tonight and it’s one of our favorite quick and easy recipes.
    Salmon Patties – 1 can salmon – drained somewhat, 1 egg, about 1/4 cup corn meal mix, diced onion – mix together and dredge in seasoned Panko bread crumbs. Pan fry in coconut oil.

  56. Lately I’ve been making something we call “Cagle Taters” a lot. We call it that because I got the recipe when country singer Chris Cagle shared it on a television show. It’s simple but oh so good!

    Preheat the oven to 400 degrees. Lay out a sheet of aluminum foil about two feet long. Wash, dry and cube some red potatoes and scatter them lengthwise down the middle of the foil. Slice about 1/2 of a sweet onion and spread them evenly over the potatoes. Drizzle the potatoes and onions with olive oil, and if you want, add a few pats of butter on top for extra flavor. Season well with sea salt, fresh black pepper, and any other seasonings. (We like rosemary and/or Italian seasoning) Seal the foil packet well and put it on a baking sheet, then into the oven. Bake for 45-50 minutes or until potatoes are tender.

  57. I have lots of favorites but tonight I needed a company standard fast meal in a super busy day so I pulled firehouse chicken out of the freezer (super suppers cookbook) and put that in the crock pot and rice I the rice cooker so at supper all I had to do was make a vegetable to go with!

  58. My fave recipe is my simple roasted chicken & hashbrown casserole (the two always go together)!

    • I made the Pioneer Woman’s Spicy Chicken Legs and served it with a hash brown casserole when I had company over for dinner. I’d never tried hash brown casserole for dinner before, but everyone loved it!

  59. Pioneer woman’s shrimp curry. I love anything shrimp and anything curry. We try to follow Paleo guidelines, so we serve our shrimp curry over crunchy shredded cabbage & carrots. YUMMY!

  60. I love salmon grilled with lemon juice and fill. Simple and delicious every time.

  61. I love this addition to incourage! Thanks for sharing this fun recipe, too.
    My new summer fav is a mix of all summer’s bounty and so easy!!!
    Summer Salad= corn (fresh off the cob), tomatoes (straight from the garden), red onion & avacado. Use as much or as little as you have or like. Mix well and sprinkle with your favorite vinegarette, Italian or Balsamic dressing. Let it sit and marinate a while or serve right away….
    Now, THIS is summer eats at their best!!!

  62. My favorite cooking is baking so I would say Double Fudge Cream Cheese Brownies is my favorite. Do I need to type the recipe also? Thanks for the opportunity.

  63. We just usually marinate chicken breasts in some Garlic Expressions dressing & grill. We like to serve this with oven roasted new potatoes or actual baked spuds (not “nuked”) and a green veggie…and a simple dessert. Done!

  64. I’m all about comfort food if it’s my choice, homemade pot pie, beef roast, roast chicken or homemade chicken soup – yum! I think I’m ready for fall. “)

  65. One of my favorite recipes is Fresh Apple Cake w/ Brown Sugar Glaze. Yummy! It’s even better after it sits one day. A very good cake to share at church socials…always a favorite!

  66. My favorite recipe to make for my family is homemade pizza. I love making homemade chicken enchiladas when we have company.

  67. I can’t wait to try this recipe! Looks super easy and delicious. My favorite recipe would have to be Baked spaghetti. I use the store bought sauce (any flavor) and just add some fresh ingredients like diced onions, bell pepper, red pepper, mushrooms, tomatoes, garlic, basil, oregano to my ground beef. The best part is when I layer sliced pepperoni and a combination of mozzarella and cheddar cheese on top and bake until golden and bubbly. Yum!

  68. I have learned ANY recipe with a 4 or 5 star rating on Allrecipes.com is usually a good bet! 🙂 We have loved a variety of them. I love “stacking” recipes for large groups. I use one that I make chili and then have corn chips, rice, and then lots of toppings (cheese, lettuce, green onions, olives, etc. Anything that sounds good) to make a type of walking taco or taco type salad–and easily customizable for all eating types.

  69. This has become one of our favorites, & it is easy peasy!

    Pumpkin Crisp

    1 large can pumpkin
    1 large can evaporated milk
    1 cup sugar or brown sugar
    1 ½ teaspoon cinnamon
    3 eggs
    1 box yellow cake mix
    1 cup of chopped nuts
    2 sticks of melted margarine

    Mix the first 5 ingredients.
    Spray nonstick spray in a 9×13 pan.
    Pour the pumpkin mix in the pan.
    Mix cake mix and nuts.
    Sprinkle over pumpkin mix and press it down.
    Pour 2 sticks of melted margarine over the mixture.

    Bake at 350 degrees for 1 hour.

  70. I make this recipe all the time but never added almonds! Have to try that next time. I also use 1/2 ranch dressing and 1/2 mayo.

  71. Easiest chicken recipe ever- feeds a large family and leftovers are great for sandwiches: Take a whole chicken (giblets removed) and place in crockpot. Empty a packet of onion soup mix on top and cook on low for 8-10 hours. (no water needed- juice from chicken and soup mix makes a nice sauce)

  72. In my opinion, fall is the best season of all, so my favorite recipe is one that always reminds me of autumn – Pumpkin Bread.

    3 1/4 cups flour
    3 cups sugar
    1 teaspoon each of baking powder, baking soda, cinnamon, nutmeg, and salt
    4 eggs
    1 cup oil
    3/4 cup water
    2 cups pumpkin

    Put all ingredients into large mixing bowl and beat until well-blended at medium speed. Pour into well-greased regular size bread pans and bake at 350 degrees for one hour.

    Not only delicious but makes your house smell sooooo good! 🙂

  73. My favorite go-to hospitality appetizer is a box of triscuits, a brick of cream cheese, and a jar of red pepper jelly. Set the cream cheese out to room temp in a cool dish. Then pour the red pepper jelly over it. Serve with triscuits or some other strong cracker. Delish and easy to keep on hand.

  74. We love to eat my Tortilla Bake! It has tortillas, milk, tomato soup, cheese, picante sauce, and chicken. Eat as is or with tortilla chips as a dip.

  75. A recent go-to favorite is a frittata. Saute some onions in a large cast iron skillet. Stir in 8-10 beaten eggs along with whatever you have on hand. Leftover veggies, cooked cubed potatoes, cubed ham, bacon, whatever. Cook on stove top for about five minutes and then top with cheese and put in 350 oven for 10-15 minutes.

  76. Well, I am not the cook in the house but my favorite comfort food is creamed tuna on toast. A childhood favorite – ours was without peas. =)

    Simply make a rue with flour and butter and milk and add in the drained tuna from a can. Make a couple of pieces of toast and pull them into pieces and spread the creamed tuna on it. Yummy!

    I am still the only person in my original family – besides Mom- and my immediate family that will eat this, but I love it!

  77. One of my favorite recipes is Minestrone Macaroni (from Taste of Home). It’s quick, inexpensive, filling, and most people love it. It’s also a nice recipe to adjust for vegetarians, and sometimes I pack the ingredients as an “Easy Meal Kit” to give new moms.

  78. My family loves Indian and Middle Eastern dishes like dahl or curry. I love how versatile that kind of recipe is. I can make it with many types of beans or legumes and serve it with rice, pitas, or homemade brown bread. Add an array of toppings so each person can customize the meal to their tastes, and our whole family is happy!

  79. I love homemade fried rice! I use leftover rice and whatever veggies I have on hand. Throw in an egg or two, and hopefully some leftover bacon. Season with soy sauce and dinner is ready!

  80. I have a ton of favorite recipes but I will share this one as I just cooked it last weekend and it was a hit! It is originally from here, http://allrecipes.com/Recipe/Grandmas-Green-Bean-Casserole/Detail.aspx?prop24=etaf
    But I have made some changes.

    Grandma’s Green Bean Casserole (changed up a bit)
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 teaspoon salt
    1 teaspoon white sugar
    1/4 cup onion, diced

    1 cup sour cream
    One 12 – 14oz bag frozen green beans
    2 cups shredded Sharp cheese
    6oz french fried onions
    1/2 cup crumbled buttery round crackers
    1 tablespoon butter, melted

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, regular onion, half of the french fried onions, 1 cup of cheese and sour cream. Add frozen green beans, and stir to coat.
    3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread remaining shredded cheese over the top. In a small bowl, toss together cracker crumbs, remaining french fried onions and remaining butter, and sprinkle over the cheese.
    4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

    Very, Very yummy and way better then the can soup stuff! Enjoy!

  81. My favorite recipe is Easy Alfredo Sauce. It’s flexible too! I add chicken, or broccoli, or both!

    1/2 C butter
    8 oz cream cheese
    1 c half & half (or whole milk)
    1/3 c parmesan cheese
    1 T garlic powder
    pepper to taste

    Melt butter in medium saucepan. Once butter is almost melted, add the cream cheese (it’s easier if you cut it into chunks). Here’s the secret to the best sauce: Stir with a whisk until these two ingredients are well mixed and thick and creamy.
    Add half and half, parmesan cheese, and garlic powder. Stir well. Add pepper and stir. Remove from burner – it will thicken as it cools. You can use it immediately or let it cool. Do Not Boil!
    Add additional ingredients if using and serve over noodles. Yummy!

  82. One of my favorite recipes is butternut squash soup.
    1) take 1 raw butternut squash and microwave/bake until you can peel the skin off easily.
    2) peel it and cut up into 1 inch chunks
    3) put chunks into saucepan with about 4 cups of apple juice and cook until squash is tender on low heat
    4) purée it all in a blender and serve with spice of your choice. Cinnamon or nutmeg.

    1 cup serving is 1 weight watcher point. The larger the squash the more apple juice you need to add.

  83. Chicken Salsa (for lack of a better name)
    3-4 boneless, skinless chicken breasts
    1 can Rotel
    16 oz cream cheese
    2 cups mixed corn, peppers, black beans
    Salt to taste

    Put it all in the crockpot on low for 6-8 hours or high for 4-6 hours. Serve over rice or with tortilla chips.

  84. My favorite recipe is quick and perfect for the football season coming up. Mix and heat together a block of cream cheese, can of rotell, can of mexicorn, and Chilli powder. Serve with tortilla chips. Quick, easy, and supplies most have on hand!

  85. My favorite recipe is Chicken Tikka Masala (by Pastor Ryan) via the Pioneer Woman. It’s an incredible dish that delights the senses a ton! Your eyes are visually happy with the yellow rice, green peas, and yummy chicken and spices. Your nose is soo almost overpowered by the smell of the turmeric and the Indian spices in the masala. And the taste is just incredible! One of my favorite dishes to make and the kids love it, surprisingly so! 😀

  86. I love making this Vegetable Medley, or some similar version of zucchini, squash and other veggies drizzled with olive oil and spices and roasted in the oven. It’s a great way to use up leftovers, and it’s perfect for summer.

    Vegetable Medley

    Serves 2

    1/2 medium zucchini, cut into bite-size pieces
    1/2 medium summer squash, cut into bite-size pieces
    1/2 medium red bell pepper, cut into bite-size pieces
    1/2 medium yellow bell pepper, cut into bite-size pieces
    1/2 pound fresh asparagus, cut into bite-size pieces
    1/2 red onion, cut into bite-size pieces
    1- 1/2 tablespoons olive oil
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper

    Heat the oven to 450 degrees. In a large roasting pan, combine the zucchini, squash, red and yellow peppers, asparagus, and onion. Add the olive oil, salt, and black pepper. Toss to mix and coat. Spread in a single layer. Bake for about 30 to 45 minutes, until vegetables are tender.

  87. One of our family favorites is tacos. Since we live overseas, most of this meal is homemade – refried beans, salsa, guacamole, tortillas. It’s an easy meal to make larger for company or add some spanish rice. And, everyone can add whatever toppings they like to make their taco just the way they want it!

  88. My favorite recipe is spaghetti carbonara. You cook some chopped up bacon and onion in a frypan. While the
    pasta is cooking mix grated Parmesan cheese and eggs. When spaghetti is done mix with egg mixture and sprinkle bacon and onion on top. We love it because it reminds us of our trip to Italy many years ago

  89. Thank you for your beautiful tutorial, Jen! It was a joy to watch, and wow! Loved seeing all these amazing recipes in the comments!

    Growing up, my father’s favorite dessert was homemade banana bread. It always put a big smile on his face when he came home to the smell of a freshly-baked loaf! To this day it’s sill a family favorite, however, I have food allergies (wheat and dairy) which makes dessert breads slightly more difficult. My absolute favorite GF/DF banana bread recipe is http://www.tasteofhome.com/recipes/gluten-free-banana-bread. Instead of GF all-purpose flour, I like to use garbanzo bean flour. Not only is it added protein, but it has a much sweeter taste. When I make a loaf of this plus a loaf of “regular” banana bread, my family will still choose the GF/DF because it tastes sweeter from the garbanzo bean flour.

  90. Thinking about fall makes me think of one of my favorite dishes this time of year. Homemade chili. Not fancy by any means but good!

  91. One of my favorite recipes is the four ingredient cookies! 🙂

    1 cup peanut butter
    1 cup sugar
    1 egg
    1 cup chocolate chips

    Mix first three ingredients and then stir in chocolate chips. Make into small balls then use a fork to crisscross. Bake at 350 for about 10 minutes or until golden. Cool on paper towels and enjoy! 🙂

  92. I love soup–especially in the fall and winter. My favorite right now is probably cheesy potato and hamburger chowder.

  93. It’s tough to choose a favorite but my favorite summer recipe is Pioneer Woman’s Grilled Chicken Salad W/ Blueberries. It’s refreshing and filling, and I even love the dressing leftover on salads. The whole thing is wonderful.

  94. Lemon Cookies
    lemon cake mix, 1 egg, 2 T lemon juice, 1 container cool whip. mix together, roll into balls, roll in powdered sugar and bake at 350 for 8 to 12 minutes.

  95. Our Families favorite all time recipe came to use by my best friend of 20+ years now. Their Family calls it simply, ‘Chicken & Rice’ of course the men in my family decided it need a name make over so they began calling it ‘Globs & Chunks’ because all of the ingredients is mixed together. You can imagine the looks our family got when our children would invited their friends over for dinner and excitedly exclaim “mom’s making Globs and Chunks for dinner” 🙂

  96. Our favorite recipe is String Pie.

    Just like spaghetti…cook the noodles & meat as you would normal spaghetti. Mix 1/3 C. Parmesan grated cheese, 2 t. butter & 2 beaten eggs. Pour this over the noodles in a large bowl. Mix all together. Transfer noodle mix to a 9×13 baking dish.Spread 1 C. cottage cheese on top of noodles.
    Cover with meat sauce and add shredded mozzarella cheese. (I like a lot.) Bake for 20-25 mins. depending on oven. ENJOY!!!

  97. This is a family favorite. My mom always called it “Super Bowl Dip” though I make it waaaaayyy more often than just Super Bowl Sunday!

    Super Bowl Dip:
    Cook and drain 1 lb. of hamburger. In a saucepan mix together with the cooked hamburger: 1 (14 oz) can of tomato sauce, small can of jalapeno relish, 1 (9 oz) can of Frito Lay bean dip and a small (8 oz) package of Velveeta. Stir until melted. Serve with your favorite tortilla chips!

  98. Chili con carne:
    1 lb. ground meat( I use deer)
    1 can chili beans
    1 can kidney beans
    1 can pinto beans
    1 cup salsa (I use homemade) or 1 can rotel
    1 cup tomato juice
    1 (6 oz) can tomato paste
    1 TBS. salt
    1 TBS. pepper
    1 TBS. Chili powder
    1 TBS. Oregano
    3 TBS. Onion powder or 1 diced onion
    1 TBS. Cinnamon
    1 TBS. Cocoa

    Brown meat in skillet.
    In large crock pot combine meat and all other ingredients and stir well.
    Cook for 3-6 hours.

    The most delicious chili!! Easy and quick!!

  99. Semi-Homemade Chicken Noodles (minus the chicken)

    18-24 oz. bag of frozen noodles (I like Reames Egg Noodles)
    2 cans of cream of chicken soup
    1 can cream of celery soup
    2 cans of chicken broth
    4-5 cubes of chicken boillion
    approx. 1/4 cup of flour (to thicken)
    In a large cooking pot mix all ingredients together (except flour & noodles) and bring to a boil. Add noodles and simmer for 30 minutes to 2 hour. The longer it’s left on the stove, the thicker it will get. Just before serving, mix up a rue and add to pot. (To make a rue, take about 1/2 cup of stock from pot, whisk in 1-2 tablespoons of flour. Mix until smooth, then whisk into cooking pot.) Start with less flour and gradually add more to the thickness you like. This is a good, hearty soup.

  100. My favorite recipe is for Texas Sheet Cake – I love to serve it warm from the oven and have never met a person who didn’t love it.

    Texas Sheet Cake

    Bring to boil:
    1 stick of butter
    1 cup of water
    4 TBS of Cocoa

    Remove from heat and add to:
    2 cups of flour
    2 cups of sugar
    1 tsp of salt
    1 tsp of baking soda

    Beat in :
    2 eggs
    1/2 cup of sour cream

    Pour into large greased 15.5″ x 10.5″ pan.

    Bake 20 mins 350 degrees

    Let cool 10 mins and then ice cake.

    Icing recipe:

    Bring to boil:
    4 TBS cocoa
    6 TBS milk
    1 stick butter

    Remove from heat and add:
    1 pound of confectioners sugar
    1 tsp vanilla
    1 cup of chopped walnuts (optional)

  101. Pioneer Woman’s cinnamon rolls, my grandmother’s homemade French bread, and Barefoot Contessa’s homemade pizzas are some of my favorite!

  102. This looks like inspiration for many different combinations of fillings! I will have to try this!

  103. I have many favorite recipes especially when it comes to sweets!! I will share a HUGE crowd favorite though. They are easy and delicious!!

    1/2 cup creamy peanut butter
    1/4 cup plus 1 tablespoon confectioners’ sugar
    1 tablespoon unsalted butter, room-temperature
    1 cup crushed pretzels
    5 ounces milk chocolate, melted

    Stir together peanut butter, sugar, and butter. Stir in crushed pretzels. Form into 1-inch balls. Freeze for 30 minutes. Dip in melted chocolate. Refrigerate until set.

  104. I’m actually loving the bread that you made in this post! I also love making croissant bread with veggies all over it and a special ranch dressing as the sauce. Delicious!

  105. Right now it is a chicken cabbage stir fry
    you sautee garlic, onions and mushrooms and stir fry then add tons of cabbage. It cooks down so don’t worry if your skillet is overflowing with cabbages. Fry some chicken to add to it and it is really good on some low carb tortilla’s.

  106. Frittata…made with leftovers. It is never the same but a great way to use bits of veggies, meats, and cheese. So good!

  107. My favorite recipe is my fried rice. I take Botan Rice, and cook it in my rice cooker. While it is cooking, I saute vegetables of choice (it varies depending on what is on hand, and what our preference for the night is) in my wok with butter. I scramble an egg, and fry it in a separate skillet paper thin, and slice it up with my spatula, then add it to the vegetables. I then add whatever meat I plan on using to the vegetables (I use left over chicken, pork loin, smoked sausage, or fajita meat). Once the rice is ready, I add it to the wok, add another stick of butter, teriyaki sauce, soy sauce, seasoned salt, and garlic powder. I then mix the rice, meat, and vegetables, and allow the mixture to “fry”. It is a fairly quick process.

  108. One of our family favorites is quick and easy, Bacon Cheeseburger Pasta. We found it many years ago in Taste of Homes Quick Cooking. A recipe that is quick, easy and has bacon you can’t go wrong.

  109. One of my favorite “fall recipes” is to whip up a big batch of chili and serve it in a roasted butternut squash half (used as a bowl). Topped with cheddar cheese, of course 😉 [Rachel Ray’s idea]

  110. One of my favorite recipes is sausage spinach pasta bake.
    1lb bulk sweet italian sausage
    1 sm onion
    1 can diced tomatoes
    1 block of cream cheese
    1 pkg creamed spinach
    Garlic or Garlic powder to taste depending on sausage
    1lb pasta of choice (rotini, penne, etc.)
    2 cups shredded Mozzarella Cheese

    Boil. Water & cook pasta
    Scramble sausage and cook onions together then add cream cheese, creamed spinach and can of tomatoes with juice to the sausage/onion and heat through, (you can let the cream cheese soften a bit and let the spinach defrost a bit before using but Ijust use straight from fridge/freezer. It will just take longer to heat.

    Serve over pasta with mmozzarella or mix the topping with pasta in a 13×9 pan top with cheese and heat in oven till warmed through.,

  111. Zucchini Italian Style.

    Cut up 1 medium zucchini into 1inch rounds. Layer on bottom of cake pan 13×9

    Sprinkle with Italian seasoning, fresh basil , garlic and salt and pepper.

    Put a jar of spaghetti sauce over the top and sprinkle parmesan cheese. Put in 350 degree oven
    For 45. Mins then take out and spread with mozzarella cheese and back in oven till cheese is melted. Yummy

  112. Pasta Fagioli is a favorite recipe at our house. I freeze it without the pasta, and add it later when I reheat. It tastes fresher that way.

  113. Cucumber Salsa

    6 large cucumbers, diced
    4 large tomatoes, diced
    2 jalapeños, minced
    1 bunch of cilantro, chopped
    2 pkg dry ranch dressing
    1 cup seasoned rice vinegar
    1 tsp salt

    Combine ranch dressing & vinegar. Set aside. Chop all veggies, combine with vinegar dressing. Add salt to taste. Serve with tortilla chips. Refrigerate.

  114. My favorite recipe to share is Jumbled French Toast
    3/4 of a large long loaf of unsliced french bread
    One 8oz pkg. cream cheese
    Eight eggs
    Two cups milk
    1/2 cup melted butter
    1/4 cup real maple syrup
    Grease a 9×13 glass baking dish with some of the melted butter. Tear the bread in pieces and cut the cream cheese into small cubes. Place both in the greased baking dish with the cream cheese evenly distributed. in a blender or with beaters mix eggs, milk, syrup and melted butter. Pour over bread and cream cheese and cover with saran wrap. Place in the refrigerator overnight. In the morning bake at 350 degrees for 40 minutes or until golden and puffy. Serve with hot maple syrup and bacon. Serves eight normal people or six really hungry people.
    I have shared this with many freinds and all just love it.

  115. Thanks for the video and new recipe!
    Shauna Niequist’s Blueberry Crisp is one of my very favorite recipes …

    4 cups blueberries (or any fruit, really)
    Crisp topping:
    1 cup old fashioned oats
    ½ cup pecans
    ½ cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)
    ¼ cup maple syrup
    ¼ cup olive oil
    ½ tsp salt


    Pour four cups fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.

    Serves 4

  116. Pumpkin Muffins

    1 1/3 cups all-purpose flour
    1/2 cup sugar
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 1/3 cups milk
    1 cup Kellogg’s® All-Bran® Original cereal
    3/4 cup regular rolled oats
    1 egg, slightly beaten
    1 medium banana, mashed (1/3 cup)
    1/3 cup crunchy almond butter
    /2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1 cup semi-sweet chocolate morsels

    375 for 16-18 minutes

  117. Baked Salmon with Panko & Parmesan Cheese Crust
    Super simple recipe that my son makes several times a month we love it so much! All you do is place salmon steaks skin-side down on a baking stone/cookie sheet/casserole dish (grease lightly to avoid sticking); lightly coat the top of each salmon piece with your favorite mayonnaise (keeps the salmon moist & helps the panko stick); cover the top of each piece with seasoned or plain panko ((can use bread crumbs); sprinkle with grated parmesan cheese; add seasonings of your choice (we like a bit of lemon pepper); bake at 375 degrees 15-20 minutes.

  118. lately i’ve been craving asian dumplings, but i don’t have a good recipe! i usually just buy them at trader joes and call it good.

  119. My favorite recipe is 5 minute fudgie brownies. I pretty much have it memorized and can whip them up in less than 5 min! 🙂