Recipes, Nutrition, Prices
Three words: Tender. Turkey. Meatballs. They’re inexpensive, surprisingly simple to make, and they get an enthusiastic thumbs up from the fam every time. I’ve always loved a good meatball from an Italian restaurant, but to be honest, since adding these to our weeknight menu, the […]
Making this sauce with whole grain spaghetti noodles is one of my “veggie heavy dinner that’s not a salad” staples. I throw veggies, tomatoes, and some spices into a pot and BOOM. Dinner made, and the sauce sticks to the noodles. Also it’s freezer friendly. […]
So basically I have all of the solutions to your home-made pizza crust woes right here. No rising needed Totally freezable Basil + Oregano Heaven Thick and chewy Crispy, sturdy bottom crust This dough recipe makes enough for one large pizza with very thick, chewy […]
The number one complaint I hear about using home-made hamburger patties is that they fall apart on the grill. I’ve solved that problem with a couple extra ingredients and some resting time in the fridge! My rule of thumb for helping burgers stick together on […]
Fruit Salad = Summer Rainbow Giddiness In Your Mouth Traditionally My family served this with dinner as a side salad, but I legitimately think of it as a dessert. Don’t get me wrong, it’s not as heavy as a Reese’s Cheesecake, but it is sweet, creamy […]
Red Beans and Rice is my favorite crock pot dinner: You don’t need to make any sides Veggies, whole grains, protein, legumes, all in one bowl Super for your gut health Unique creole flavors that we don’t experience on an every day basis Excellent for […]
Okay, this pantry staple marinara is seriously the easiest recipe on my site. I make it when I need a dipping sauce for my cheesy bread, or a simmering sauce for my tender turkey meatballs, and for a quick and simple pizza sauce. You could […]
In honor of Mother’s Day I’m sharing a decadent dessert with you that whole-heartedly reminds me of my own sweet mom: Salted Caramel Chocolate Chip Cheesecake. Anything and everything salted caramel brings her to mind, and since I can’t be home for this Mother’s […]
You can end your search for the best apple pie right here. I stumbled across this recipe by Audrey over at Audrey’s Apron a few years ago and have never made it any other way since. The apples, a mix of pink lady and granny […]
I love decorating sugar cookies for ALL the Holidays, but a plain vanilla sugar cookie just didn’t seem festive enough for this Easter. So I’m bringing you a twist on one of Easter’s most classic desserts: Carrot Cake! These carrot cake sugar cookies are complete […]
When a cold, rainy day comes along, a simple and comforting bowl of soup seems to always slide onto our menu. There’s something very meditative about peeling and chopping all of the vegetables and tossing them into an aromatic pot of boiling broth. It really […]
This is one of those light, spring-timey soups that warms you right up and leaves you feeling cozy and refreshed all at the same time. I titled this dish “Pantry Staple” Tomato Basil Tortellini Soup because it’s usually one of those recipes I fall back […]
I think we all need a little bit of this in our lives right now – a little creamy, garlic-smothered, pasta heaven that is still good to your body. Contrary to popular belief, you don’t need cream cheese or heavy cream to make a delicious […]
This corn bread is so sweet with a tender crumb, I practically consider it to be cake. I usually make this version of corn bread vs. my classic corn bread when I’m entertaining and have people over for a football game or some other event that includes chili. Classic corn bread is still delicious in it’s own right, but it’s sweet sister over here is the ultimate crowd pleaser. I refer to it in my head as “party corn bread” hahaha. I originally found this recipe by Holly at Life in the Lofthouse (https://life-in-the-lofthouse.com/sweet-cornbread/) and have only made small changes to it.
I found separating the egg yolks from the whites to be totally optional. Not many people can tell the difference between the corn bread made with the whole eggs vs the whites separated and beaten into a meringue. So if you’re short on time, or a meringue seems intimidating to you, just use the whole eggs like you would in any other classic baking recipe.
An important note regarding dirtying up two bowls: Normally I’m a lazy baker and avoid dirtying two bowls when I’m baking (even if the recipe tells me to combine the wet and dry ingredients separately). But this recipe is an exception. It’s important to mix the dry ingredients separately before adding them into the wet ingredients. Once the wet and dry are combined, you should only mix them until all the dry ingredients become moistened, and if you didn’t combine the dry ingredients beforehand, the salt and baking powder may not distribute evenly enough rendering a lumpy/dense/haphazardly salted bread. Over-mixing the batter to try to make up for not premixing the dry ingredients will only leave you with a tough uninviting crumb. So as much as I love one-bowl baking, I have to recommend you use two.
This is also a great side to “pantry prep”. Just put all the dry ingredients in a ziplock bag and keep it in your pantry until you need it, then add the wet ingredients and bake! It’s your own box mix of corn bread that’s full of home made love and is stored in a bag instead of a box!
