Overnight Oats
Learn how to make my go-to overnight oats recipe. This is an easy, healthy breakfast recipe that you can make ahead for busy mornings.
Recent Posts
Roasted Chickpeas
These healthy oven-baked chickpeas are great on salads, an easy snack, or as a side dish for any meal. Learn how to make the best oven-baked chickpeas that are crispy, crunchy, and delicious!
Baked Sweet Potato
Learn how to bake sweet potatoes perfectly every time. Enjoy these sweet potatoes that are delicious, healthy and versatile.
Baked Sweet Potatoes Recipe
Ingredients
- 2-4 large sweet potatoes
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2-4 tbsp Butter
Instructions
- Preheat oven to 400 degrees. Scrub the dirt off of each sweet potato. Use a fork to poke 10 sets of holes in the skins of each potato. Then wrap each tightly in aluminum foil.
- Place on a baking sheet and bake at 400 degrees for 1 hour, or until soft. Carefully remove the sweet potatoes from the oven and unwrap. Slice them each in half length-wise.
- Add 1 tablespoon of butter to each sweet potato to top. Season with salt and pepper. ENJOY!
Notes
For a sweeter option top with butter and 1 tbsp brown sugar and 1/4 tsp ground cinnamon
Homemade French Bread
French Bread is soft and chewy on the inside, with a perfectly crisp and golden crust. Learn how to make this easy Homemade French Bread, it’s simple enough for anyone to make this perfect bakery style bread at home!
Christmas Tree Pull Apart Bread
Looking for a Holiday appetizer? This easy Christmas tree pull-apart bread is not only cheesy, but also makes for a show stopping centerpiece.
Baked Mac and Cheese
This baked Mac and Cheese is creamy, cheesy, and topped with a crunchy Panko-Parmesan topping. This mac and cheese recipe is definitely a keeper.
Baked Mac and Cheese
Ingredients
- 16oz elbow macaroni, cooked
- 1 tbsp Olive Oil
- 8 tbsp unsalted butter
- 1/3 cups all purpose flour
- 3 cups Almond milk
- 1 tbsp Heavy cream
- 4 cups sharp cheddar cheese, shredded (plus more to top)
- 2 cups Gruyere cheese, shredded
- 1 tsp Garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tsp Pepper
Topping
- 1 cup Panko bread crumbs
- 1/2 cup Parmesan cheese, shredded
- 3 tbsp melted butter
- 1/2 tsp paprika
Instructions
- Preheat oven to 350F. Lightly grease a large baking dish and set aside.
- Add pasta to a pot of boiling salted water. Cook according to instructions and drain, then place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- In a deep saucepan over medium high heat, melt the butter. Add the flour and whisk while it cooks for 1-2 minutes. Slowly whisk in the milk and heavy cream until nice and smooth. Cook until thickened for 2-3 minutes.
- Whisk in salt, pepper, garlic powder, and onion powder. Add two cups of sharp cheddar shredded cheese and 1 cup of the gruyere shredded cheese whisk until smooth. Add remaining two cups of sharp cheddar shredded cheese and 1 cup gruyere cheese and continue whisking until creamy and smooth.
- Stir in the cooked pasta until combined and the pasta is fully coated with the cheese sauce. Pour half of the mac and cheese into your prepared baking dish. Top with sharp cheddar shredded cheese and shredded parmesan cheese then pour the remaining mac and cheese and top with some more cheddar cheese.
- In a small mixing bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and spread it out evenly. Bake until bubbly and golden brown, about 25-30 minutes. ENJOY!
Pumpkin muffins
These are my super-moist, soft, and delicious pumpkin muffins, a go-to recipe in the fall. They come together in under 30 minutes!
Sausage Tortellini Soup
This easy creamy Sausage Tortellini Soup is ready in under 30 minutes! Sausage tortellini soup makes a simple, filling dinner the whole family will enjoy.
Sausage Tortellini Soup
Ingredients
- 1lb ground Italian sausage
- 1 yellow onion
- 1 tbsp Minced garlic
- 3 tbsp Flour
- 1 tsp dried basil
- 1/2 tsp oregano
- 1/2 tsp Italian seasoning
- 1/4 tsp Paprika
- 2 cups Baby spinach
- 1 cup Heavy cream
- 5 cups Chicken broth
- 18oz Frozen Tortellini
- Salt and Pepper to taste
Instructions
- In a Dutch oven, over medium- high heat cook and crumble the sausage and diced onions until the onions are softened and the sausage is cooked through, for about 8-10 minutes. Drain grease. Then add the garlic and cook for 1 minute.
- Add the flour and cook for 1-2 minutes to remove the raw flour taste.
- Add basil, oregano, Italian seasoning, and paprika stir to combine. Add the chicken broth and use a wood spatula to “clean” the bottom of the pot. Add the heavy cream. Bring to a boil, reduce to a simmer.
- Add the baby spinach and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the baby spinach during the last 5 minutes.) Add salt and pepper to taste. ENJOY!
Pumpkin Donuts
These homemade baked pumpkin donuts are so easy to make and ready in under 30 minutes. They are fluffy, moist, and the perfect fall treat!