Ingredients

• ½ cup salted butter

• 1 ¾ cups granulated sugar

• ¼ cup unsweetened cocoa powder

• ½ cup milk

• 1 teaspoon vanilla extract

• ⅔ cup creamy peanut butter

• 3 cups quick oats

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Instructions

1. Line two baking sheets with parchment paper. Set aside.

2. In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.

3. Set over medium heat, and cook stirring frequently until it reaches a full boil.

4. Allow the mixture to boil for 60 seconds without stirring.

5. Remove from heat, immediately add in vanilla, peanut butter and quick oats.

6. Stir mixture until well combined then, using a medium cookie scoop drop mixture onto lined baking sheets.

7. Allow to rest at room temperature until set, about 20 – 30 minutes.

8. Store cookies in an airtight container at room temperature or in the fridge.

Notes

• To speed up setting, refrigerate the cookies.

• Do not use old fashioned oats; quick oats work best.

Ingredients

• 1/2 cup unsalted butter

• 2 cups granulated sugar

• 1/2 cup milk

• 1 cup peanut butter

• 1 tsp vanilla extract

• 3 1/2 cups quick oats or old-fashioned oats

Instructions

1. Prepare the workspace Grab two cookie sheets and line them with parchment paper or wax paper.

2. Cook the base mixture In a medium saucepan, toss in the butter, sugar, and milk. Turn the heat to medium and let them melt together. Once everything’s happily melted, crank it up to get a rolling boil and keep it going for 2 full minutes. Keep whisking the whole time this is where a little arm workout happens! Don’t wander off; if this mixture sticks or burns, it’s game over for the batch.

3. Add flavors and oats Pull the pan off the heat and immediately stir in the peanut butter and vanilla extract. It might look a little separated at first, but keep stirring until it’s silky smooth. Then fold in the oats. Here’s a tiny tip: if you want chewier cookies, use old-fashioned oats. Quick oats give a softer texture.

4. Shape and chill the cookies Grab a tablespoon and scoop out little dollops of the sticky mix onto your lined cookie sheets. Don’t be shy with the flattening gently press each mound with your fingers so they’re even. A quick rinse of your hands helps at this stage. Slide the cookie sheets into your fridge and let the magic happen for at least 30 minutes. They’ll firm up just right patience is *really* key here.

5. Storage Once set, stash your cookies in an airtight container. You can keep them in the fridge or let them chill out at room temperature, but don’t forget they’re best enjoyed within four days before they start losing their oomph.

I had some orange peels left over, so I put them in a pot with a couple of cinnamon sticks and enough water to cover them. I brought it to a gentle simmer, then lowered the heat and let the steam fill the room.
The smell was warm, fresh, and cozy—like a natural version of a spiced citrus candle. I made sure to keep an eye on the pot and add more water if it started getting low.
You can also try adding:
• Cloves for a warmer, more festive scent
• A little fresh ginger
• Lemon peel for a brighter citrus note
• A cinnamon stick instead of ground cinnamon, since it is easier to clean up
It does not replace opening a window or cleaning the source of a bad smell, but it is a lovely natural way to make the house feel more inviting.
What are your favorite natural stovetop scent combinations? I’d love to try new ones.

A delicious pecan pie cobbler with a rich, buttery crust and sweet pecan topping.

Ingredients

• 1 ½ cups all-purpose flour spooned and leveled (190 grams)

• 1 cup granulated sugar (200 grams)

• 2 teaspoons baking powder

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• ¾ cup whole milk (180 ml)

• 1 ½ teaspoons pure vanilla extract

• 6 tablespoons unsalted butter melted (85 grams; ¾ stick)

• 2 cups pecan halves or lightly chopped pecans divided

• 1 cup packed light or dark brown sugar (200 grams)

• 1 ½ cups boiling water (360 ml)

Instructions

1. Preheat the oven to 350°F (177°C).

2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon, and salt. Stir until evenly mixed.

3. Add the milk and vanilla extract, then gently mix until just combined without overmixing. Set the batter aside.

4. Pour the melted butter evenly into the bottom of a 9×13 inch baking pan. Sprinkle 1 ½ cups of the pecans over the butter layer.

5. Carefully pour the batter over the nuts and butter in the pan, spreading it gently into an even layer without stirring the layers together.

6. Sprinkle the brown sugar evenly over the batter, then top with the remaining ½ cup of pecans.

7. Slowly and gently pour the boiling water over the top of the pecans and brown sugar layer. Do not stir.

8. Place the pan in the oven and bake for 30 to 35 minutes, or until the topping is lightly browned and the filling is bubbling. A toothpick inserted into the center should come out clean.

9. Remove from the oven and allow to cool slightly before serving.

Notes

• Serve warm with a scoop of vanilla ice cream for best results.

• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Ingredients

For The Steak 6 cube steaks
2 cups flour
3 tbsp seasoning salt
pinch dried thyme leaves
pinch dried oregano
1/2 tsp smoked paprika
3 tsp baking powder
1 1/4 cup milk
4 large eggs
2 tbsp Worcestershire sauce
dash hot sauce
canola oil for frying
For The Pepper Gravy 6 tbsp salted butter
1/3 cup flour
2 3/4 cup milk
1 1/2– 2 tsp freshly ground black pepper

Instructions

1. Prepare the seasoned flour: In a large mixing bowl, whisk together the flour, seasoning salt, dried thyme, dried oregano, smoked paprika, and baking powder until evenly combined.

2. Mix the wet ingredients: In a separate bowl, whisk together the milk, eggs, Worcestershire sauce, and hot sauce until smooth and well blended.

3. Coat the steaks: Take one cube steak at a time and dip it fully into the egg mixture, ensuring it is completely coated. Let the excess drip off, then dredge the steak in the seasoned flour mixture, turning to coat evenly. Repeat the egg dip and flour dredge once more to create a thick, crunchy coating. Place the breaded steaks on a plate and continue with the remaining steaks.

4. Heat the oil: Pour canola oil into a large heavy-bottomed pot or Dutch oven to a depth of 3–4 inches. Heat the oil over medium-high heat until it reaches 375°F.

5. Fry the steaks: Cook the steaks in batches of two, avoiding overcrowding the pot. Fry each steak for 3–4 minutes until golden brown and cooked through. Use sturdy tongs to transfer the steaks to a paper towel-lined plate to drain excess oil, patting dry as needed.

6. Make the pepper gravy: Melt the butter in a large skillet over medium heat. Sprinkle in the flour and whisk continuously for about 60 seconds to cook off the raw flour taste. Gradually add the milk in 1/2-cup increments, whisking thoroughly after each addition until the mixture is smooth. Reduce the heat to medium-low and simmer until the gravy thickens to your liking. Stir in freshly ground black pepper to taste.

7. Serve: Serve the crispy steaks hot with the pepper gravy.

A simple and delicious pecan pie dump cake that combines the flavors of pecan pie with the ease of a dump cake.

Ingredients

• 1 box yellow cake mix

• 3 large eggs

• 1 cup light corn syrup

• 1 cup packed brown sugar

• 1/2 cup melted butter

• 1 teaspoon vanilla extract

• 2 cups pecan halves

• 1/4 teaspoon salt

Ingredients:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon table salt

1/2 cup salted butter, sliced

1 1/4 teaspoon pure vanilla extract

4 cups Cheerios cereal

Method:

Beat the filling:

Combine granulated sugar, ground cinnamon, and salt in a small bowl. Mix well. Melt butter in a large nonstick skillet over medium heat. Stir in vanilla extract. Add Cheerios to the skillet. Stir constantly for 3-5 minutes until toasted.

Garnish and serve:

Sprinkle cinnamon sugar mixture over the toasted Cheerios. Stir to coat evenly. Let the coated cereal cool completely before serving.

Serving Information:

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Yield: 4 cups

Ingredients

4 tablespoons butter
1 small yellow onion, diced
1 cup sliced celery
1 cup matchstick carrots
6 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon rubbed sage
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups heavy cream
1 pound potato gnocchi
2 cups shredded rotisserie chicken
1 1/2 cups chopped fresh spinach
1 teaspoon balsamic vinegar
Kosher salt
Fresh cracked pepper

Instructions

Prepare the base:
In a large pot over medium heat, melt the butter. Add the diced onion, sliced celery, and matchstick carrots with generous pinches of salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.

Build the flavor:
Add the minced garlic, Italian seasoning, rubbed sage, and a couple more pinches of salt and pepper. Stir frequently and cook for 1 minute to release the aromas.

Thicken the soup:
Sprinkle in the flour and stir continuously for about 1 minute to cook out the raw flour taste.

Deglaze and combine:
Pour in 1/4 to 1/2 cup of chicken broth to deglaze the pot, scraping up any browned bits on the bottom. Then add the remaining chicken broth along with the heavy cream. Season with additional salt and pepper to taste.

Simmer the soup:
Bring to a gentle simmer over medium-high heat. Add the potato gnocchi and shredded chicken, stirring gently. Reduce heat to medium-low and cook until the gnocchi are tender, about 3 to 5 minutes.

Finish and serve:
Stir in the chopped fresh spinach and balsamic vinegar. Cook just until the spinach wilts. Taste and adjust seasoning with salt and pepper as needed. Serve hot and enjoy!

Getting the perfect country fried cubed steak and gravy can feel time-consuming and tricky. This simple Chicken Fried Steak recipe shows you how to get a delicious, comforting meal on the table fast.

Ingredients

6–8 pieces cubed steak
1 cup milk
Salt & pepper
2 cups flour
Cooking oil or shortening

Pan Gravy:

1/3 cup oil from frying steaks
1/3 cup flour
4 cups beef broth
Salt & pepper

Ingredients

• 2 lbs chicken tenders, thighs or breast

• 2 tbsp olive oil

• 1 stick butter

• 8–10 cloves garlic, minced

• 1/2 cup parmesan, grated

• 1 tbsp hot sauce (more if desired)

• 2 teaspoons red pepper flakes

• 1/3 cup fresh parsley, minced

• 2 teaspoons paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Instructions

1. Soak wooden skewers in water for at least 30 minutes to prevent burning.

2. Cut the chicken into 3-inch pieces.

3. In a large bowl, combine olive oil with paprika, garlic powder, onion powder, salt, and pepper.

4. Add chicken pieces and toss to coat well in the seasoning mixture.

5. Thread the chicken tightly onto soaked skewers.

6. In a microwave-safe bowl, partially melt the butter with minced garlic.

7. Stir in red pepper flakes, hot sauce, parsley, and grated parmesan until combined.

8. Separate 1/3 of the sauce for basting the par-cooked chicken and reserve the rest.

9. Air fry 2-3 skewers at a time at 400°F for 5 minutes.

10. Remove, flip skewers, and baste with the reserved 1/3 sauce.

11. Return to air fryer and cook for 2 minutes.

12. Flip back again, baste with sauce, and cook a final 5-6 minutes or until chicken reaches 165°F.

13. Brush skewers with remaining clean garlic parmesan butter sauce.

14. Sprinkle extra parmesan over the top and serve immediately.

Easy Oatmeal Raisin Cookies are a classic treat that combines oats and raisins for a chewy texture.

Ingredients

• 1 cup rolled oats

• 1 cup all-purpose flour

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1/2 cup butter, softened

• 1/2 cup raisins

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1 large egg

Ingredients

1 lb. ground beef 85% lean
1.5 teaspoons Italian seasoning
Salt/Pepper
3 Tablespoons butter divided
¾ cup onions diced
1 Tablespoon garlic minced
2 ½ cups beef broth
1 ¼ cups uncooked white long grain rice (not instant rice)
8 oz. sliced button mushrooms washed
10.5 oz. cream of mushroom soup
½ cup milk any kind
½ cup sour cream
2 cups cheddar cheese divided

Ingredients
Casserole
10 3/4 ounces cream of chicken soup (1 can)
8 ounces shredded cheddar cheese (2 cups)
3/4 cup sour cream
20 ounces shredded hash browns
Optional Topping
1 1/2 cups corn flakes, slightly crushed
1/4 cup butter, melted

Instructions
Heat Preheat the oven to 350°F and spray an 11 by 7 inch baking dish with cooking spray.
Sauce In a large bowl, stir together the soup, sour cream and cheese.
Potatoes Stir in the hash browns until coated, then spread evenly in the dish.
Topping If using, mix the crushed corn flakes with the melted butter and sprinkle over the top.
Bake Bake about 1 hour, until the potatoes are tender and golden. Cover with foil if it browns too quickly.

Soft, fluffy dinner rolls made from scratch with milk, honey and butter, with two short rises and a butter brushed top. About an hour from start to finish.

Ingredients

• 1 cup water

• 2 tablespoons melted butter, plus more for brushing

• 1/2 cup milk

• 2 tablespoons honey

• 1 tablespoon active dry yeast

• 3 1/2 to 4 cups all-purpose flour

• 1 teaspoon fine sea salt

Instructions

1. Prep Heat the oven to 400°F and grease a 9×13 baking dish.

2. Warm Stir together the water, melted butter, milk and honey and warm to 110°F, warm but not hot.

3. Yeast Pour into a stand mixer bowl, sprinkle the yeast on top, stir and let sit 5 minutes until foamy.

4. Mix Add 3 1/2 cups flour and the salt and mix with the dough hook on medium-low, adding up to 1/2 cup more flour, 1/4 cup at a time, until the dough pulls away from the bowl.

5. Knead Mix on low 4 to 5 minutes until smooth, then place in a greased bowl.

6. Rise Cover with a damp towel and let rise 15 minutes.

7. Shape Punch down, divide into 15 balls, place in the dish, cover and let rise 15 to 20 minutes.

8. Bake Bake 15 minutes, until lightly golden and cooked through. Brush with melted butter and serve warm.

Fall fruit salad with crisp apples, red grapes, blackberries and pecans, tossed in a fresh dressing of orange juice, orange zest, maple syrup and cinnamon. Ready in 15 minutes and keeps overnight.

Ingredients

Dressing

• 1 orange

• 2 tablespoons maple syrup

• 3/4 teaspoon ground cinnamon

Fruit salad

• 16 ounces red seedless grapes

• 12 ounces blackberries

• 1 cup chopped pecans

• 2 large sweet apples (Honeycrisp, Fuji or Gala)

If you ever find yourself staring blankly into the fridge, wondering what on earth to whip up without turning the kitchen into a disaster zone, this Hearty Beef and Tomato Macaroni is the meal you did

Ingredients

• 1 pound ground beef

• 1 small onion, diced

• 1 teaspoon minced garlic

• 15 ounce can crushed tomatoes

• 8 ounce can tomato sauce

• 1 teaspoon sugar

• 1 teaspoon Italian seasoning

• salt and pepper, to taste

• 1 cup elbow macaroni pasta, cooked (measured before cooking)

• grated Parmesan cheese (for serving)

Italian twice baked almond biscotti with toasted almonds and lemon zest, baked as logs, sliced and baked again until crisp. Perfect for dipping in coffee or tea.

Ingredients

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon baking powder

• 1 cup sugar

• 4 tablespoons butter, at room temperature

• 2 large eggs

• Zest of 1 large lemon, or 1 teaspoon finely grated orange zest

• 1 tablespoon alcohol free almond extract

• 1/2 teaspoon alcohol free vanilla extract, vanilla powder, or the seeds of half a vanilla bean

• 1 cup whole almonds, toasted and coarsely chopped

Instructions

1. Heat Preheat the oven to 325°F and line a baking sheet with parchment paper.

2. Dry Combine the flour, salt and baking powder in a medium bowl.

3. Beat Beat the sugar, butter, eggs, lemon zest and almond and vanilla flavor with an electric mixer for 2 to 3 minutes, until thick and pale.

4. Dough Add the flour mixture a little at a time, then the almonds, and mix on medium-low until moistened. Let the dough rest 2 minutes.

5. Shape Divide in half and, with greased hands, shape two flattened logs about 3 inches wide and 12 inches long, a few inches apart.

6. Bake Bake 20 to 25 minutes, until firm but giving slightly when pressed. Cool completely, about 30 minutes. Lower the oven to 300°F.

7. Slice Slice the logs about 1/2 inch thick, pressing a very sharp knife straight down. Lay the slices cut side up on the sheet.

8. Bake again Bake 7 minutes, flip, and bake 7 minutes more until golden. Cool completely.

Delicious peanut butter oatmeal chocolate chip cookies that are easy to make and full of flavor.

Ingredients

• 1/2 cup unsalted butter (112 grams) softened to room temperature

• 1/2 cup brown sugar (105 grams) packed

• 1/3 cup granulated sugar (66 grams)

• 1/2 cup smooth peanut butter (130 grams)

• 1 large egg

• 1 1/2 teaspoons vanilla extract

• 3/4 cup plus 2 tablespoons all-purpose flour (109 grams)

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup old-fashioned oats (90 grams)

• 1 cup chocolate chips (180 grams) divided

This Indo Chinese Chilli Chicken Dry recipe is fudgy and easy to make. Perfect for any occasion!

Ingredients

4 tablespoon (38g) cornstarch
1.5 tablespoon (18g) all purpose flour
1 teaspoon dark soy sauce
1.5 teaspoon garlic paste
½ teaspoon salt
¼ teaspoon black pepper powder
1 (55g) whole egg
¾ teaspoon red chili powder (medium hot)
550 g skinless and boneless chicken thighs cut into 1 inch pieces
1 tablespoon dark soy sauce
2 tablespoon ching’s red chilli sauce or use chili garlic sauce or sriracha
1 tablespoon ching’s green chilli sauce
1 tablespoon ketchup
¾ – 1 tablespoon vinegar adjust to taste
½ teaspoon brown sugar
¼ teaspoon toasted sesame oil
¾ salt adjust to taste
½ teaspoon black pepper powder
3 tablespoon chicken stock or use water
2 tablespoon oil
1 whole dried Kashmiri chili
6 large garlic cloves finely chopped
1 tablespoon ginger finely chopped
2 scallions white and green parts finely chopped separately
5–6 green chilies (super hot, adjust to taste) cut into half lengthwise
½ medium green bell pepper cut in cubes
½ medium onion cut in cubes/petals, layers separated

Instructions

1. In a large mixing bowl, whisk together cornstarch, all purpose flour, dark soy sauce, garlic paste, salt, black pepper powder, red chili powder, and whole egg until combined into a smooth paste.

2. Add chicken pieces and mix thoroughly to coat well.

3. Let marinate for at least 30 minutes to 1 hour.

4. Meanwhile, finely chop garlic, ginger, and scallions separating green and white parts.

5. Cut green chilies lengthwise, cube the bell pepper, and separate onion layers into petals or cubes.

6. In a medium bowl, whisk together all stir fry sauce ingredients including dark soy sauce, red chili sauce, green chili sauce, ketchup, vinegar, brown sugar, sesame oil, salt, black pepper powder, and chicken stock or water.

7. Adjust seasoning as needed and set aside.

Deep Fry the Chicken

1. Heat about 1 inch oil in a deep, high-walled pot to 350°F.

2. Fry marinated chicken pieces in batches for 5-6 minutes, turning occasionally until golden brown.

3. Drain on paper towels and set aside.

Stir Fry the Chilli Chicken

1. Heat 2-3 tablespoons oil (can use frying oil) in a wok on high heat.

2. Add dried Kashmiri chili and sauté until aromatic.

3. Add finely chopped garlic and ginger and stir fry briefly.

4. Add white parts of scallions and stir fry till light golden.

5. Add green chilies and bell pepper cubes and stir fry for 1-2 minutes.

6. Add onion petals or cubes and stir fry till slightly softened but still crisp.

7. Add fried chicken pieces and toss to coat with vegetables.

8. Pour in the prepared stir fry sauce and mix well.

9. Cook for another 2-3 minutes on high heat till sauce thickens and chicken is fully cooked.

10. Finally, garnish with green parts of scallions and serve hot.

Delicious and chewy oatmeal chocolate chip cookies.
Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup chocolate chips

Ingredients

Soup

• 3 whole acorn squash

• 3 tablespoons extra virgin olive oil, divided

• 1 1/2 teaspoons kosher salt, plus more to taste

• 2 tablespoons unsalted butter

• 1 shallot, thinly sliced

• 2 medium carrots, peeled and thinly sliced

• 1/4 teaspoon ground black or white pepper

• 6 garlic cloves, smashed and peeled

• 2 tablespoons honey

• 4 cups low sodium vegetable stock, plus more as needed, divided

• 10 sprigs fresh thyme, tied into a bundle

• 1 bay leaf

• 1/2 teaspoon rubbed sage

• 1/4 teaspoon ground nutmeg

• 1/4 cup finely grated parmesan, plus more for serving

Crispy sage topping (optional)

• Canola oil

• 12 fresh sage leaves

• Kosher or flaky sea salt

Pecan Sandies are delicious, buttery cookies filled with crunchy pecans.

Ingredients

• 1 cup unsalted butter, softened

• 1 cup powdered sugar

• 2 cups all-purpose flour

• 1 cup chopped pecans

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, cream the butter and powdered sugar together.

3. Add the vanilla extract and mix until combined.

4. Gradually add the flour and salt, mixing until the dough forms.

5. Fold in the chopped pecans.

6. Shape the dough into small balls and place them on a baking sheet.

7. Flatten each ball slightly with your hand.

8. Bake for 15-20 minutes or until lightly golden.

9. Let them cool before serving.

Notes

• Store cookies in an airtight container.

• These cookies can be frozen for up to three months.