Author: Robert Andrews

Overnight Oats

Easy, and healthier than cooked oats.

This easy breakfast can be adjusted with fruit and protein of your preference. Simply combine old fashioned oats, Greek yogurt and milk in an airtight jar overnight. By morning, the oats will have absorbed the liquid and you can top them with fruit, chia seeds, nuts, granola, peanut butter – or whatever you like. The possibilities are endless!

Created by: Crystal Owens, A Pumpkin & A Princess

Prep: 5 minutesCook: 8 hoursTotal: 8 hours 5 minutes

Ingredients

    • 1⁄3 cup old fashioned oats (not instant)
    • 1⁄3 cup Greek yogurt (vanilla or plain)
    • 1⁄2 cup milk
    • Bananas, sliced (optional topping)
    • Granola (optional topping)
    • Honey (optional topping)

Directions

    • Combine oats, yogurt and milk in a small mason jar or sealed container. Refrigerate overnight.
    • Top with banana slices, granola and a drizzle of honey for sweetness. Store leftovers in the refrigerator.

MORE INFO

How To Make Overnight Oats

INGREDIENTS

  • Oats: I call for readily available rolled/old-fashioned oats for this recipe. They’re the best choice for optimal texture here. Quick oats are already broken down and will turn out much soggier—not ideal for your breakfast! On the contrary, steel-cut oats take much longer to soften, and even overnight won’t break them down enough to enjoyably eat. Reserve your steel-cut oats for cooking in your Instant Pot instead.
  • Chia Seeds: Chia seeds are mild and nutty and complement lots of dishes, whether they’re savory or sweet. When you soak chia seeds in liquid, they become gelatinous, which helps hold your overnight oats together without ever having to cook them. Additionally, chia seeds add nutrients and protein to your oats. Win-win!
  • Cinnamon: Use more than I call for or omit it completely if you don’t have any on hand. But in my opinion, cinnamon’s sweet and smoky notes are perfect for these overnight oats.
  • Milk: Use any type of milk you like, from 2% to non-dairy! I use oat milk most often, just to keep on theme. If you do go non-dairy, try to find an option that is made of as few ingredients as possible (for example, just oats and water with no added oil or gums), so it doesn’t interfere with the texture of your overnight oats.
  • Yogurt: After testing with and without yogurt, I really preferred how the yogurt thickened the oats. Greek yogurt is my preference (can’t say no to the added protein), but regular yogurt can be used as well. Feel free to sub for non-dairy yogurt or leave it out entirely to keep your oats dairy-free.
  • Honey: To balance it all out, a touch of sweetness completes the meal. I highly suggest including this to make breakfast seem like a treat.
  • Toppings: This is the fun part! Once you’ve got your base down, you can feel free to add additional toppings and mix-ins. Some of my favorite toppings include peanut butter and raspberry jam for a PB&J vibe, classic banana and walnuts (à la banana bread), or even a little espresso powder stirred in for an extra pick-me-up, but get creative! Here are some guidelines:

STEP-BY-STEP INSTRUCTIONS

Overnight oats really couldn’t be easier to make, and take a few simple steps. First, combine the dry ingredients: oats, chia seeds, cinnamon, and salt.

Then add the liquids. I call for milk, honey, and yogurt for the perfect combo of creamy and sweet.

Mix it all together, spoon into jars, bowls, containers, whatever’s convenient, then cover and refrigerate until you’re ready to enjoy for breakfast!

And have fun with the toppings!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

  • Find the perfect ratio. My ideal overnight oats ratio is 1:1 of oats to milk, then half the amount of yogurt. So in this recipe, I use 1 cup of oats, 1 cup of milk, and then 1/2 cup of plain Greek yogurt. This gives me the perfect Goldilocks consistency I’m looking for: not too thick, and not too thin. Once you’ve got the ratio down, the possibilities are endless when it comes to getting creative with your milk, mix-ins, and toppings.
  • Have fun with the seasonings. Cold foods like overnight oats need a little added oomph, so the honey and pinch of salt go a long way here. You can feel free to swap the sweetener for something else, but don’t skip them!
  • Save the mix-ins for the morning. Anything that you want for crunch or texture—like fresh fruit or nuts—should be added to your overnight oats in the morning. Pull your oats from the fridge, give ’em a good stir, then go to town with your toppings.

Overnight Oats Variations

  • Blended Overnight Oats: If you love overnight oats but are looking for a slightly different texture, then you need to try this blended version. The result is a thick, almost pudding-like texture, and I’m obsessed.
  • PB&J Overnight Oats: The combination of peanut butter and jelly is one of the most nostalgic flavor combos, and it works especially well in these oats.
  • Mango Overnight Oats: Not only does mango add a tropical, sweet bite to these oats, but there’s a secret ingredient that makes them oh so creamy.

Storage

Oats—without toppings—will keep in the fridge for around 5 days, making this a perfect make-ahead breakfast you can store in the fridge all week, then grab when you need it! Batch it ahead of time and add your toppings when you’re ready to enjoy.

another recipe

Ingredients

  • 1 cup old-fashioned oats
  • 2 tsp. chia seeds
  • 1/4 tsp. ground cinnamon
  • Pinch of kosher salt
  • 1 cup dairy or non-dairy milk
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp. honey
  • Peanut butter, jam, chopped walnuts, fresh fruit, and/or cacao nibs, for topping (optional)

Directions

  1. In a medium bowl or large glass container, combine oats, chia seeds, cinnamon, and salt. Add milk, yogurt, and honey and stir to combine. Cover and refrigerate overnight.
  2. When ready to serve, stir oats and top with desired toppings.
  3. Make Ahead: Oats (without toppings) can be made 5 days ahead. Keep refrigerated.

Baked Potato Secret

From Quora

How do restaurants make a baked potato so quickly? At home it takes close to an hour or a little more in the oven, and 45 mins on the BBQ.

Even in a commercial kitchen, baking a large russet potato still takes an hour. Getting one to your table in ten minutes requires a clever illusion—and occasionally a metal spike.

The secret is that the potato was cooked before you even walked through the restaurant doors. Restaurants anticipate their dinner rush and bake large batches in commercial convection ovens, which circulate hot air with high-powered fans to transfer heat faster than a standard residential oven.

Once the batch is finished, the potatoes are transferred to commercial holding cabinets or warming drawers. These units maintain a steady, food-safe temperature between 150°F and 180°F. When a ticket comes into the kitchen, the line cook simply reaches into the drawer, grabs a hot potato, slices it open, and adds the toppings. The aluminum foil you often see wrapped around steakhouse potatoes is primarily there to trap moisture and prevent the skin from drying out during this prolonged holding period, rather than to speed up the cooking process.

When a restaurant miscalculates the dinner rush and runs out of pre-baked potatoes, they switch to rapid-fire techniques to bridge the gap. The most common emergency method is microwaving a raw potato for five to eight minutes to steam the interior, then throwing it into a 500°F oven, under a broiler, or into a deep fryer for two minutes. This crisps the skin and dries out the surface, mimicking the texture of a slow-baked potato in a fraction of the time.

Some kitchens also use potato nails. These are thick aluminum or stainless steel spikes driven straight through the center of the raw potato before it goes into the oven. The metal acts as a thermal conductor, drawing the oven’s ambient heat directly into the core of the potato. While it doesn’t reduce a 60-minute bake to a 10-minute one, it shaves about 15% to 20% off the total time, helping the kitchen churn through massive prep batches just a little bit faster.

Apple Crumble Pie

Apple Crumble Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 74 reviews
    • Author: Sally McKenney
    • Prep Time: 3 hours (includes pie crust)
    • Cook Time: 1 hour
    • Total Time: 7 hours (includes cooling)
    • Yield: one 9-inch pie

This is a variation of classic apple pie, but instead of a top crust, we’re piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall comfort, and you don’t need to fuss with a decorative pie crust on top. Make sure to chill each component as directed. Cold pie dough and a cold crumble topping hold their shape much better during baking.

Ingredients

Crust

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
  • 1 Tablespoon (12g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed
  • 1/4 cup (60g/ml) ice-cold water, plus more as needed
  • egg wash: 1 large egg beaten with 1 Tablespoon (15g/ml) milk

Crumble Topping

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup (94g) all-purpose flour (spooned & leveled)
  • 3/4 cup (95g) chopped walnuts
  • 5 Tablespoons (71g) unsalted butter, melted and slightly cooled

Filling

  • 10 cups (1.25kg) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 1 Tablespoon (15g/ml) fresh lemon juice
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract

Instructions

GRANDMA’S WAVY PIE CRUST SHORTCUT

    1. Make the pie dough for the crust: In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1–2 more Tablespoons of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disc. Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for at least 2 hours, and up to 3 days.
    1. Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a silicone spatula, stir in the melted butter. The topping will be thick and crumbly. Place it in the refrigerator while you continue.
    2. Roll out the chilled pie dough: On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the pie crust edges and brush them with egg wash. Place the pie crust in the refrigerator.
    3. Make the filling: In a large bowl using a silicone spatula or wooden spoon, combine the apples, sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and vanilla extract, stirring until the apples are all coated.
    4. Preheat the oven to 400°F (204°C). Place a baking sheet on the bottom oven rack to catch any juices that may bubble over.
    5. Spoon the apple filling into the crust, making sure there are no large gaps between the slices. It’s a lot of filling! Sprinkle the cold crumb topping evenly over the top of the apples.
  1. Bake for 20 minutes. Add a pie crust shield to prevent the edges from browning too quickly, and reduce the oven temperature to 375°F (191°C). Bake for an additional 35 to 45 minutes or until the crust is golden brown and juices are bubbling around the edges. If needed toward the end of bake time, remove the pie crust shield and tent a large piece of aluminum foil over the entire pie if the crumb topping is getting too brown.
  2. Allow the pie to cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream and salted caramel sauce, if desired. Cover leftover pie and store in the refrigerator for up to 5 days.

Notes

    1. Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance—after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked and cooled pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen for up to 3 months; thaw overnight in the refrigerator before using.
    2. Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Pastry Cutter | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Apple Peeler | Pie Crust Shield | Cooling Rack
    1. Apples: You need about 8 large apples. Peel then slice apples in a uniform thickness, about 1/4 inch thick. You don’t want some solid apples and some thin, mushy apples. For best flavor, use a variety of apples such as Granny Smith, Honeycrisp, Fuji, and/or Pink Lady. If you’re interested, check out this post: Here Are the Best Apples for Baking.
    2. Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
    3. Update in 2025: After a decade of baking this pie, we’ve made a few small improvements. The original version used half of a double-crust pie dough, fewer apples (8–10 cups), and 2 Tbsp lemon juice. The updated recipe now uses a single all-butter pie crust, slightly more apples, and less lemon juice. If you prefer the original method, make this pie crust recipe (saving the second half for another pie), reduce apples to 8–10 cups, and increase the lemon juice to 2 Tbsp.

Find it online: https://sallysbakingaddiction.com/apple-crumble-pie/

Sally’s Soft Dinner Rolls

Soft Dinner Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 1090 reviews
  • Author: Sally McKenney
  • Prep Time: 3 hours, 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 14-16 rolls

You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. This recipe is also in my cookbook, Sally’s Baking 101.

Ingredients

    • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
    • 2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
    • 2 Tablespoons granulated sugar, divided
    • 1 large egg
    • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces
    • 1 teaspoon salt
    • 3 cups (390g) all-purpose flour or bread flour* (spooned & leveled)
    • optional topping: 2 Tablespoons (28g) melted unsalted butter mixed with 1 Tablespoon (21g/15ml) honey

Instructions

    1. Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
    1. Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
    2. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    1. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
    2. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
    3. Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) A bench scraper is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.
    4. 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
    5. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
    1. Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
    2. Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Notes

    1. Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise at room temperature for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.
    1. Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
    2. Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl and Wooden Spoon / Spatula | 9×13-inch Glass Baking Pan | Bench Scraper | Pastry Brush
    3. Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.
    4. Yeast: Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
    5. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.

Adapted from Homemade Bread Bowls and Honey Butter Rolls

Find it online: https://sallysbakingaddiction.com/soft-dinner-rolls/

Grandpa’s Air Fryer Dinner

ALWAYS PREHEAT FOR 3 MINUTES
USE ALEXA “Alexa, Preheat”

  • ALWAYS MORE EVEN RESULTS IF YOU FLIP HALF-WAY THROUGH
  • MANAGE MOISTURE – ADD OR TAKE AWAY AS NEEDED

Go to All Recipe Collection – Grandpa’s Breakfast Recipes

Liner Recommended Times

    • French fries, 20 ounce, 400° for 14 minutes
    • Meatballs, 400° for 12 minutes
    • Hamburger patty, 4 ounce, 370° for 16 to 20 minutes
    • Chicken wings, 2 pounds, 400°F for 12 minutes
    • Pork chop, 1 inch, 6 ounce, 400° for 12 minutes
    • Salmon fillet, 6 ounce, 380° for 12 minutes
    • Sweet potato chips, slice 1/8 inch thick, 360° for 20 minutes.
    • Apple chips, sliced thin, 360° for 14 minutes
    • Bacon, thick cut, 400° for 6 to 10 minutes
    • Baked potatoes, whole, 400°F for  4:40 minutes

Grandpa’s Recommended Times

    • Don’t have anything yet. Ha ha ha

 

Dinner Briefs

NOT GOOD FOR HARD BOILED EGGS


Garlic Parmesan Wings: Toss chicken wings in oil and salt, air fry at 400°F until crispy – about 25 minutes.  Turn at 15 minutes.  Toss in melted butter, garlic, and Parmesan cheese.
ALT:  Hot Wings:  Same as Parmesan Wings, but toss in melted butter and Frank’s Red Hot Sauce

Lasagna Remake: Layer frozen ravioli and marinara sauce directly into the basket with mozzarella and Parmesan. Air fry at 350°F for 25 minutes.

Burger and Fries – from Frozen:  15 minutes.  Flip at 10 minute park.  Test internal temperature > 165º – Flip, put on slice of cheese, then just close and wait 2 minutes.  Crispy buns, layer of oil or butter, then air fry for 2 minutes.

Baked Potato:  Wash, dry, poke holes, coat in oil, sprinkle with salt.  Start in microwave for 5 minutes, then transfer to air fryer. 
Optional:  Add frozen chicken breasts or other prepared protein.
Cook 15 minutes.  

Grilled Cheese:  Butter bread.  Place cheese.  Air fry at 350º for four minutes, flip and cook another 4 minutes.

Garlic Butter Steak Bites: Cut steak into strips, then into pieces. Dry the pieces. Toss in sesame oil with pepper and salt. Air fry on high for 4-6 minutes, flipping halfway. Toss in garlic and butter.

 

Full Dinner Recipes

 

Grandpa’s Air Fryer Breakfast

ALWAYS PREHEAT FOR 3 MINUTES
USE ALEXA “Alexa, Preheat”

ALWAYS MORE EVEN RESULTS IF YOU FLIP HALF-WAY THROUGH

Go to All Recipe Collection – Grandpa’s Dinner Recipes

Liner Recommended Times

    • French fries, 20 ounce, 400° for 14 minutes
    • Meatballs, 400° for 12 minutes
    • Hamburger patty, 4 ounce, 370° for 16 to 20 minutes
    • Chicken wings, 2 pounds, 400°F for 12 minutes
    • Pork chop, 1 inch, 6 ounce, 400° for 12 minutes
    • Salmon fillet, 6 ounce, 380° for 12 minutes
    • Sweet potato chips, slice 1/8 inch thick, 360° for 20 minutes.
    • Apple chips, sliced thin, 360° for 14 minutes
    • Bacon, thick cut, 400° for 6 to 10 minutes
    • Baked potatoes, whole, 400°F for  4:40 minutes

Grandpa’s Recommended Times

    • Don’t have anything yet. Ha ha ha

Breakfast Briefs


Bacon: Lay strips in air fryer and cook 8-10 minutes.

Country Fried Potatoes:  Cut into little square pieces.  Toss in oil and salt.  380º for 15-20 minutes – tossing half-way through.

Breakfast Tortillas:  Left-over meat and slices of cheese.  Put down tortilla, then slides of cheese, then protein, then another tortilla, then a metal grate to keep things from blowing away.  Cook for six minutes, flipping halfway through.

Full Breakfast Recipes

Eggs, Bacon, Hash Browns

    • I put hash browns into the bottom, 2 bacon slices on top, eggs in ramekin
    • Cooked 12 minutes – no tossing – too uneven

Next time:

    • Put hash browns into the bottom, 2 bacon slices on top, eggs in ramekin
    • Cook 6 minutes, then remove eggs & bacon
    • Toss hash browns
    • Cook another 5 minutes

AIR FRYER RECIPE COLLECTION

Grandpa’s Breakfast Collection – Grandpa’s Dinner Collection

 

Chicken, Broccoli and Wild Rice Casserole

Chicken, Broccoli and Wild Rice Casserole with Homemade Sauce
Servings: 6 to 8

For the casserole

  • 4 cups cooked wild rice blend
  • 3 cups cooked chicken, chopped or shredded
  • 3 cups broccoli florets, cut into bite-sized pieces
  • 8 ounces cremini mushrooms, sliced
  • ½ cup finely chopped yellow onion (or ½ cup thinly sliced leek, white and light green parts only)
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and black pepper, to taste

For the homemade sauce

  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 1½ cups chicken stock
  • 1 cup whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ teaspoon salt, plus more to taste
  • 1 cup shredded Gruyère cheese

For the almond breadcrumb topping

  • ¾ cup panko breadcrumbs
  • ⅓ cup sliced almonds
  • 2 tablespoons melted butter
  • ¼ cup shredded Gruyère
  • ½ teaspoon lemon zest
  • Pinch of salt

Directions (summarized)
Casserole: Oven to 375°F; grease a 9×13 dish. Blanch broccoli 1–2 min, shock in ice water, drain. In 2 Tbsp butter over medium-high, brown mushrooms, then add onion/leek and thyme for 3–4 min. Season lightly.

Sauce: Melt 4 Tbsp butter over medium, whisk in flour for 1 min. Slowly whisk in stock and milk, then Dijon, garlic powder, salt, pepper. Cook 4–6 min, stirring, until thick. Off heat, stir in 1 cup Gruyère.

Assemble: Mix sauce with rice, chicken, broccoli and mushrooms; spread in dish. Combine topping ingredients and sprinkle over. Bake uncovered 25–30 min until bubbly and golden. Rest 5–10 min.

Chef’s note: Use fully cooked rice and keep broccoli slightly firm. If too thick, add ¼–½ cup more stock. Swiss can replace Gruyère.

Healing Kitchen

Some of these are unproven “home” remedies.  Proceed at your own risk.

The Healing Kitchen: Health Claims for Common Spices and Herbs
(Summarized from an article by Amy Young, USA TODAY Network)

  • Basil: Rich in essential oils, antioxidants and vitamin K. Credited with easing inflammation, steadying blood sugar, aiding heart health, and fighting germs.
  • Black pepper: Its piperine content is said to aid digestion, protect brain function, help with breathing problems, and feed healthy gut bacteria.
  • Cardamom: An antioxidant-rich spice linked to settling the stomach, freshening breath, fighting cavities, reducing inflammation, and lowering blood pressure.
  • Cayenne pepper: Capsaicin warms the body, may boost metabolism and curb appetite, and may guard against some ulcer bacteria. In creams it’s used for muscle and joint pain.
  • Cinnamon: Popular with people managing Type 2 diabetes for its possible help with blood sugar and insulin response. Studies suggest it may help with artery plaque.
  • Coffee: Besides energy, linked to better mood, a lower risk of Parkinson’s, and slower dementia progression in some studies.
  • Cumin: Supports the liver and fat digestion and supplies plant-based iron, which helps fight anemia.
  • Garlic: Crushing it releases allicin, credited with benefits for brain and bone health, blood pressure, inflammation, and colds.
  • Ginger: Gingerol eases nausea and upset stomach (helpful in pregnancy or chemotherapy) and may reduce arthritis pain and swelling.
  • Mint: Its scent may sharpen focus, and its menthol can relieve sinus congestion from colds and allergies. It also provides vitamins A and C, antioxidants and iron.
  • Oregano: Studied for fighting bacteria and possibly cancer prevention. Its carvacrol may ease chemo side effects, and it’s linked to diabetes management, reduced inflammation, and gut health.
  • Paprika: Antioxidants and vitamins A, B6 and E support cholesterol, immunity and lower inflammation. Lutein and zeaxanthin benefit the eyes.
  • Parsley: Helps the kidneys and bladder shed excess water and salt, which may help blood pressure and the heart.
  • Peppermint: The oil applied to the skin is used for headaches and cramps. As a tea, it can soothe bloating and indigestion after a big meal.
  • Rosemary: Aids bile and liver function for digesting fat. Diluted oil on the scalp may help circulation, and its compounds may protect against cell stress and brain swelling.
  • Sumac: Antioxidants such as tannins fight cell damage, and it may soften blood sugar spikes after meals and lower cholesterol.
  • Thyme: Provides vitamins A and C plus copper, iron and manganese for immunity. It may help fight plaque and gingivitis, and as a hot tea it may loosen mucus during colds or bronchitis.

ORIGINAL TEXT BELOW

BASIL

BASIL: Works to lower inflammation, manage blood sugar levels, and support heart health with a nutrient-rich, powerful mix of essential oils, antioxidants, and vitamin K. Antibacterial and antiviral, it bolsters immunity and helps fight off illness.

BLACK PEPPER

BLACK PEPPER: Loaded with the active compound piperine, it helps improve digestion by stimulating stomach acids. It supports brain health by helping protect cognitive function. It helps relieve respiratory issues and supports a healthy gut by acting like a prebiotic.

CARDAMOM

CARDAMOM: Packed with antioxidants, this scented spice soothes stomach discomfort and aids oral health by freshening breath and fighting cavities. The flavonoids in its plant compounds help reduce inflammation. It’s been effective in helping lower blood pressure.

CAYENNE PEPPER

CAYENNE PEPPER: Raises body heat with its capsaicin compound to boost metabolism and reduce appetite. It also protects against some ulcer-causing bacteria. Used topically, in creams, it is known to help reduce muscle and joint pain.

CINNAMON

CINNAMON: Has become a go-to for people with Type 2 diabetes, being full of powerful antioxidants like cinnamaldehyde, because it helps lower blood sugar and improve insulin sensitivity. Studies have shown it may help with fatty deposits in the arteries, aka atherosclerosis.

COFFEE

COFFEE: Known to boost energy, it is also helpful in improving mood and battling depression. A number of studies say that caffeine can help reduce the risk of developing Parkinson’s disease. Other studies show it helps slow the progress of dementia.

CUMIN

CUMIN: Benefits the liver by increasing bile release and helping process and digest fats. Beyond helping the stomach and intestines, too, it also provides plant-based iron that helps build healthy red blood cells and fight anemia.

GARLIC

GARLIC: Crush it to release allicin, the compound that activates health benefits that include support for brain and bone health, lowering blood pressure, reducing inflammation, and preventing the common cold or shortening its recovery time.

GINGER

GINGER: Contains the compound gingerol, which helps calm numerous digestive issues, like upset stomach and nausea, which can be especially beneficial when pregnant or undergoing chemotherapy treatments. It eases arthritis by reducing swelling and joint pain.

MINT

MINT: The smell it exudes can help you focus better, causing alertness. Give it a shot for sinus issues — its menthol is a natural decongestant that can help with allergies and colds. It’s a great source of nutrients, including vitamins A and C, antioxidants, and iron.

OREGANO

OREGANO: Different studies have shown it to fight common bacteria and suggest that it could also be instrumental in cancer prevention. One of its many antioxidants, carvacrol, may also help reduce side effects from chemotherapy. It’s also known to help with diabetes management, reduce inflammation, and assist in improving gut health.

PAPRIKA

PAPRIKA: Its combination of antioxidants and vitamins A, B6, and E combine to support healthy cholesterol levels, aid immune function, and fight inflammation. It also contains lutein and zeaxanthin, which help boost eye health.

PARSLEY

PARSLEY: Benefits the kidneys and bladder by helping to flush out extra water and salt. Its fluid-reduction abilities also help manage blood pressure levels, acting as a fluid-reduction agent and benefiting the heart and blood vessels.

PEPPERMINT

PEPPERMINT: Common pains like headaches and menstrual cramps can benefit from applying peppermint oil topically to sensitive areas. In tea form, it’s known to relax stomach muscles and soothe bloating and indigestion, especially after a big meal.

ROSEMARY

ROSEMARY: Stimulates bile production and liver function to help break down dietary fats. Diluted versions of the oil are said to benefit circulation when massaged onto the scalp. Beneath the scalp, its active chemicals like carnosic acid and rosmarinic acid help fight cell stress and brain swelling.

SUMAC

SUMAC: Full of antioxidants like tannins and polyphenols that help fight cell damage. This is another kitchen helper that can help blood sugar by lowering glucose spikes after meals. It also helps reduce cholesterol.

THYME

THYME: It’s full of vitamins A and C, as well as copper, iron, and manganese that work to boost immunity. Thyme’s antiseptic qualities help fight plaque and gingivitis. In hot tea, it can help clear out mucus during bronchitis or colds.

Pull-apart Bread

Cinnamon Apple Pull-Apart Bread

Ingredients

  • 3 containers refrigerated croissant dough, rolled out into one solid rectangle, or homemade dough below

Homemade dough ingredients

  • 3 cups flour
  • 1 package yeast
  • ½ teaspoon salt
  • 1 cup brown sugar
  • ¼ cup water
  • 1 egg, beaten
  • ¾ cup milk
  • ¼ cup butter (I used Kerrygold Triple butter)

Filling ingredients

  • 6 large crisp apples, peeled & diced
  • 2 tablespoons fresh squeezed lemon juice
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch

Glaze ingredients

  • 1 cup powdered sugar
  • 3–4 teaspoons milk, half & half or water

Directions

  1. Preheat oven to 350 degrees. Grease a 9-by-5-inch bread pan.
  2. In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon and cornstarch until mixture is thickened. Set aside to cool.
  3. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.
  4. If you’re not using store-bought dough, here is where you start making your own. Put flour, yeast, brown sugar and salt in a bowl, mix well.
  5. Add the water, egg and milk/butter mixture.
  6. Mix until dough forms into a ball, kneading for about 5 minutes.
  7. With either the refrigerated croissant dough or homemade, on a lightly floured surface, roll dough into a rectangle.
  8. Evenly spread apple mixture over dough.
  9. Cut dough into even 3-inch squares.
  10. Stack four squares onto each other with spatula. Stack them side by side in pan until piles are used up. Bake 50 minutes. If top gets too brown, place foil over top and continue to bake. In a bowl, mix together powdered sugar and milk, cream or water until smooth.
  11. Remove bread from oven and pour on glaze. Pull apart and enjoy!

 

Lasagna Soup

Lasagna Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves of garlic, minced
  • 1 sweet yellow onion, chopped fine
  • 1½ lbs ground turkey, beef or Italian sausage (I prefer half beef or turkey with half sausage)
  • 1 (24 oz) jar marinara sauce (prefer Rao’s tomato basil)
  • 1 (15 oz) can diced tomatoes, or half a pint of fresh cherry tomatoes, chopped
  • ½ cup chopped basil, plus more for topping
  • 1 teaspoon oregano, dried or fresh
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
  • 1 cup whole milk ricotta
  • 1 cup shredded mozzarella
  • 1 cup Parmesan cheese, plus more for topping

Directions

  1. In a pot, heat the olive oil and sauté the garlic and onion until soft and translucent.
  2. Add the turkey, beef or sausage and cook until browned. Add the marinara sauce, diced tomatoes, chopped basil, oregano, chicken broth, 1 cup of water, heavy cream, salt and pepper.
  3. Simmer for 15–20 minutes, stirring often.
  4. Break the lasagna noodles into bite-sized pieces (about 1–2 inches) and add them to the pot. Stir occasionally until the noodles are tender. (Do not overcook the noodles. They should be al dente, or a bit firm but cooked through.)
  5. Meanwhile, in a bowl, combine the ricotta, shredded mozzarella and Parmesan cheese, mixing to combine.
  6. When the soup is done, spoon it into a bowl, top with a big dollop of the ricotta mixture and sprinkle with Parmesan and fresh basil.

 

Taco Soup

…quick and easy favorite, and to that I say, Oskaloosa Olé!

Taco Soup

Ingredients

  • 2 pounds ground beef or turkey
  • 1 large onion, diced
  • 3 cloves garlic, chopped fine
  • 2–3 tablespoons olive oil
  • 1 envelope taco seasoning
  • 1 envelope Hidden Valley Ranch Salad Dressing and Seasoning Mix
  • 1 can (16 ounces) chili beans, not drained
  • 1 can (15 ounces) pinto beans, not drained
  • 1 can (15-1/4 ounces) whole kernel corn, not drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomato with green chilies
  • 1 can (4.5 ounces) chopped green chilies
  • 2 fresh Anaheim chiles, roasted, skinned and chopped (optional)
  • Flour or corn fresh tortillas for garnish (or use chips)

Directions

In a Dutch oven, sauté onion in olive oil until soft and golden brown. Add garlic and cook for another few minutes. Add beef or turkey and cook until browned. Drain fat if there is an excess.

Add taco seasoning and ranch dressing packets and mix well. Stir in the remaining ingredients. Bring to a boil, stirring often. Reduce heat. Simmer, uncovered, for about 15 minutes.

Recipe yields about 2 quarts. Makes about 8 (1½ cup) servings.

If soup is too thick, add a little water to thin out.

For the tortilla garnish

Heat about ½ cup vegetable oil in skillet. Slice 4 medium tortillas into thin strips. Carefully add them to the hot oil and cook for 1–2 minutes until strips are golden brown. Drain on paper towel. Sprinkle on top of soup.

Powdered Milk

How to reconstitute powdered milk.

Mountain Maid® brand nonfat dry milk powder is 100% sourced from USA dairy farms and is fortified with Vitamins A and D for extra nutrition. When mixed with water, it offers real-milk texture and flavor you can enjoy as a drink or in any of your favorite recipes that call for milk.

DIRECTIONS

    1. Combine recommended amounts of water and dry powder in container large enough to allow for stirring or shaking.
    2. Stir or shake thoroughly to dissolve.
    3. Cover and chill for at least 2 hours before serving.
    4. Store in sealed container in refrigerator and use within 3 to 5 days.
Add this much WATER To this much DRY POWDER* To Make This Much MILK
1 cup 1/3 cup 1 cup (8 fl. oz.)
3-3/4 cups 1-1/3 cups 1 quart (32 fl. oz.)
7-1/2 cups 2-2/3 cups half-gallon (64 fl. oz.)
15 cups 1 Bag 1 gallon (128 fl. oz.)

*Due to settling, the number of quarts made by the measuring cup method may be less than the number declared on the label.

Make These Now

These are recipes that I want to make sooner rather than later. Not necessarily now, but fairly soon.

  1. Avocado Buns
  2. Banana Muffins – TWO RECIPES
  3. Banana Peel Bacon
  4. Diane’s Asian Chicken Salad Dressing
  5. Easy 4 Ingredient Bread
  6. Easy Sandwich Bread
  7. Ebelskiver Breakfast
  8. EZ Biscuits
  9. EZ Peach Cobbler
  10. Flat Bread
  11. George Washington’s Egg Nog
  12. Grandpa’s Asian Chicken Salad Dressing
  13. Healthy Cheesecake
  14. Soft Dinner Rolls
  15. Spinach Tortilla
  16. Suomono Salad
  17. Tennessee Onions
17 Total Songs on this List

CONTROLLED BY catlist name=”Make Now”  slug=make-now

Ebelskiver Breakfast

Needs an Ebelskiver Pan – Eggs for Two

  • Heat Pan
  • Add olive oil in six of them
  • In two receptacles
    • Garlic
    • Onion
    • Green chiles
    • Salt, pepper
    • Two eggs (total four eggs)
  • In two more receptacles
    • Onion
    • Shredded Potatoes
  • In two more
    • Bisquick
    • Jam
    • More Bisquick
  • In center one
    • Bisquick
    • Cheeese
    • More Bisquick
    1. Prepare as always
    2. Use knife to move from edges
    3. Use spoon to flip and serve
      • One egg each
      • One hashed brown each
      • One Danish Pancake each
      • Half Cheese ball each

 

 

Tennessee Onions

      • 3 sweet onions sliced very thin
      • 2 tsp salt
      • 1 tsp black pepper
      • 1 tsp smoked paprika
      • 1 tsp granulated garlic
      • 1 tsp dried mustard
      • 3 tsp brown sugar
      • 1/2 tsp cayenne
      • 1 tsp fresh thyme
      • mix with onions
      • 2 TBL EVOO
      • toss it all together
      • Add 1 TBL Thunder Powder
      • Bake in baking dish in one layer
      • Add cheese layer
      • 1/2 C grated cheddar
      • 1/2 C grated gruyere
      • Another layer of onion
      • Another layer of cheeses
      • Top with 1/2 C romano cheese
      • Add Parmesan
      • Dot with 3 TBL butter
      • Cover with foil and bake at 350º 45 minutes
      • Remove foil and bake another 30 minutes

Let cool a bit before cutting

  • https://youtube.com/shorts/KspPscU_JiQ?si=NeeFPktls7k9udjU
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