My Recipes

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch. Watch the video below to see how easy it is to make this recipe!

Ingredients

Preparation Steps

1. Boil the eggs. Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has any bubbles. Use a skimmer to place the eggs in the water. Then, increase the heat back to high and set a timer for 14 minutes.
2. Make an ice water bath. While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place them in the ice water bath.
3. Peel and slice the eggs. Once the eggs have cooled completely, peel them and slice in half lengthwise. With a small spoon, remove the yolks to a mixing bowl and place the egg whites on a plate.
4. Make the filling. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth. Pro tip: If you'd like it extra smooth and fluffy, you can also use a hand mixer.
5. Fill and serve. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Add a little sprinkle of paprika for garnish.

Grilled strips of chicken with sautéed peppers and onions smothered in queso

Ingredients

Preparation Steps

1. Slice onion and peppers into thins strips and set aside.
2. In a separate bowl, combine 1 tablespoon of olive oil, juice of half of the lime, chili powder, paprika, onion powder, pepper, cumin, and 1/2 teaspoon of salt.
3. Cut chicken into strips and toss with spice mixture. Marinate for up to 3 hours in the fridge for added flavor.
4. Preheat 1 tablespoon of olive oil over medium-high heat. Add 1/2 of the chicken and cook until just cooked. Remove and set aside. Repeat with remaining chicken.
5. Set aside chicken and add 1 tablespoon oil to pain. Cook onions for 2 minutes.
6. Add in peppers and 1/4 teaspoon salt. Cook for an additional 2 minutes.
7. After 2 minutes, return chicken to pan. Cover with queso and serve.

With a quick prep, this crowd-favorite homemade coffee cake recipe is a delicious go-to for any breakfast, brunch, or celebration!

Ingredients

Preparation Steps

1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
2. In a large mixing bowl, mix eggs, oil, milk, and vanilla.
3. In a medium bowl, blend flour, granulated sugar, baking powder, and salt.
4. Add the flour ingredients to the wet ingredients and mix well. Pour half the batter into the prepared baking dish.
5. In a medium bowl, combine brown sugar and cinnamon and mix well.
6. Sprinkle half of the cinnamon sugar on top of the batter. Carefully spread the remaining batter over the cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar mixture on top.
7. Drizzle the melted butter over the top, using more or less as desired.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, and serve warm.

Taco nights just got easier! These Crockpot Chicken Tacos are such a snap to put together and always come out amazing!

Ingredients

Preparation Steps

1. Combine salsa, canned tomatoes, and taco seasoning.
2. Place onions & chicken in the slow cooker and top with tomato mixture.
3. Cook on low 7-8 hours or high 3-4 hours.
4. Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.
5. Serve in taco shells, on salads, pizzas or in bowls over rice!

Fresh homemade pasta is so easy to make at home in a few simple steps! This pasta dough recipe makes the perfect chewy and delicious pasta every single time with just a handful of ingredients!

Ingredients

Preparation Steps

1. On a smooth clean work surface, place 2 cups of the flour in a mound. Using the back of a rounded bowl or large spoon, create a well in the center of the flour large enough for the wet ingredients, about 4 inches wide. Crack the eggs into the well, and add olive oil and salt.
2. Using a fork, start beating the egg mixture at the center, slowly making your circles bigger to start to incorporate the flour from the sides. Beat gently to try and keep the well from breaking. Continue mixing in the flour until the egg mixture is thickened and starts to form a shaggy mixture.
3. Using a bench scraper or your hands, fold the mixture together until a shaggy dough ball comes together. Knead the dough by hand until smooth and elastic, about 10 to 15 minutes, adding the remaining ¼ cup of flour 1 tablespoon at a time during kneading if the dough feels sticky at any point. The dough may feel dry and crumbly at the start but should feel smooth and only slightly tacky by the end.
4. Shape into a ball and wrap the dough ball tightly in plastic wrap. Let the dough rest at room temperature for at least 1 hour and up to 3 hours. Or, refrigerate the dough for up to 24 hours. Bring to room temperature before rolling.
5. Lightly dust a large baking sheet with semolina flour. (Or, you can use all-purpose flour.)
6. Cut the rested pasta dough into 4 equal pieces and loosely cover with plastic wrap. Working with one piece of dough at a time, press the dough into a rectangle, about ¼ inch thick. Sprinkle with semolina flour.
7. Set an electric or hand-crank pasta rolling machine on its widest setting (Number 1). Pass the dough through rollers. Fold the dough in half, and pass through again, feeding the shortest side through the rollers on each roll. Repeat the folding and rolling one more time, then pass the dough through the rollers 2 more times without folding it in half.
8. Adjust the rollers down to the next setting (Number 2). Pass the dough through the roller 2 times, sprinkling with semolina as needed to keep the dough from sticking.
9. Continue adjusting the roller thickness and passing the pasta through the rollers twice on each setting, down to the third thinnest setting (Number 6). The pasta sheets will continue to get longer with each pass.
10. Sprinkle the finished pasta sheet with semolina flour and gently fold it to fit the prepared sheet tray. Cover with a tea towel.
11. Cut each pasta sheet into the desired shape by either cutting by hand or running them through a pasta cutter attachment. Toss in semolina flour and return to the prepared baking sheet. Uncooked fresh pasta can be formed into small mounds and frozen on a parchment paper-lined baking sheet until solid, then stored in an airtight container in the freezer for up to 1 month. (Cook from frozen.)
12. To cook the pasta, drop it into a large pot of salted boiling water and cook, stirring occasionally until tender, about 3 to 5 minutes depending on the shape and size of the pasta.

Make this apple crisp pie with the kids for a fun baking project! Who doesn't love a deep-dish apple pie topped with crispy brown sugar and oats?

Ingredients

Preparation Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Make the pie: Mix apples, brown sugar, white sugar, flour, and cinnamon together in a bowl. Pour into pie shell.
3. Make the topping: Mix flour, oats, and 2/3 cup plus 2 tablespoons brown sugar together in a bowl. Drizzle in melted butter and stir until crumbly. Scatter over pie.
4. Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.

These are the best, crispy Roasted Baby Potatoes made with on a sheet pan with small baby potatoes, Italian seasoning, garlic powder, and grated cheese.

Ingredients

Preparation Steps

1. Preheat the oven to 400F and set the rack for the center of the oven. Cut the potatoes in half.
2. Drizzle the olive oil on the bottom of the sheet pan, spreading out to evenly cover the bottom.
3. Evenly sprinkle the oil with the garlic powder, Italian seasoning, grated cheese, salt and pepper.
4. Place the potatoes over the seasoning, cut side down in an even layer. Spritz the tops of the potatoes with olive oil spray and season the tops with a pinch more salt.
5. Bake in the center of the oven, 30 to 40 minutes, depending on the size of the potatoes, until the bottoms are golden and the potatoes are tender when pierced with a knife.