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Posted on October 30, 2025 by wdrell

Chewy Pumpkin Cookies

Something perfect for the fall mood! These cookies remind me of cinnamon toast in the morning with a hint of pumpkin! Bet you cant have just one! Original recipe found here!

Ingredients

For the Spiced Surgar

  • 1/4 Cup (50 g) granulated white sugar
  • 1/2 Tsp pumpkin pie spice

For the Pumpkin cookies

  • 3/4 Cup (168 g) unsalted butter, softened
  • 1 Cup (220 g) light brown sugar, packed
  • 2 egg yolks, at room temperature
  • 2 Tsp vanilla
  • 1/2 Cup (122 g) canned pumpkin puree, Libby’s works best
  • 1 3/4 Cups (219 g) all purpose flour, spooned and leveled
  • 1 Tbsp pumpkin pie spice
  • 1/2 Tsp baking soda
  • 1/2 Tsp baking powder
  • 1/2 Tsp salt

Cooking Directions

  • For the Spiced Sugar
  • In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.1/4 cup (50 g) granulated white sugar,1/2 tsp pumpkin pie spice
  • For the Pumpkin Cookies
  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times.The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.(Like stated above, try to use Libby’s canned pumpkin as almost all cans of it have the same consistency and are not too wet.)Then set aside.1/2 cup (122 g) canned pumpkin puree
  • In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.1 3/4 cups (219 g) all purpose flour, spooned and leveled,1 tbsp pumpkin pie spice,1/2 tsp baking soda,1/2 tsp baking powder,1/2 tsp salt
  • In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.3/4 cup (168 g) unsalted butter, softened,1 cup (220 g) light brown sugar, packed
  • Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.2 egg yolks, at room temperature,2 tsp vanilla
  • Add in the pumpkin and mix on medium-low speed to combine.
  • Add in the dry ingredients and mix on low speed just until combined.
  • Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.(If the dough is too “sticky” chill it in the fridge for 10 minutes, then proceed.)
  • Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
  • Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get “wrinkly”.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!

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Posted on July 26, 2025 by wdrell

Chili Rellenos Casserole

I LOVE chili rellenos, it was a comfort food when growing up and even to this day its a go to at any and all Mexican restaurants. I originally found this on @lov.kari on TikTok but thankfully I found her YouTube page here and it has a video on how to make this yummy recipe!

Ingredients

For the casserole:

  • 6 Poblano peppers
  • 20 Oz Oaxaca cheese
  • Cooking spray

For the egg batter:

  • 6 Eggs (at room temperature)
  • 1/2 Tsp baking powder
  • 1/3 Cup all purpose flour
  • 1/4 Cup of milk
  • Salt and pepper to taste

For the salsa:

  • 5 Tomatoes
  • 1/4 White onion
  • 1 Jalapeño pepper
  • 2 Garlic cloves
  • 1 Tortilla, corn
  • 2 Tsp chicken bouillon or replace water below with chicken broth
  • 1/2 Tsp oregano
  • 1/3 Cup water
  • Salt to taste

Cooking Directions

  • For the Casserole
  1. Preheat oven to 350°F.
  2. Start off by roasting the poblano peppers either on the stove top on an open flame until the other skin is starting to blacken or in the oven under the broiler for 2-3 minutes per side. Remove and put inside of a 1 gallon plastic bag to rest.
  3. Peel the skin off the peppers using a spoon. Then cut them open and remove the stem and seeds so that you are left with the flesh of the pepper. It should be soft and tender.
  4. Shred the Oaxaca cheese.
  5. Next crack 6 eggs and separate the yolks from the whites, set the yolks aside and put the whites into a bowl to be mixed either with a stand mixer or a hand mixer.
  6. Beat the egg whites on high speed until fluffy. They should have stiff white peaks.
  7. Next add remaining ingredients from the “For the egg batter” list, egg yolks and continue mixing on medium speed until combined.
  8. Next spray your casserole dish with cooking spray.
  9. Add a layer of your egg mixture. Followed by a layer of the peppers. Followed by a layer of cheese.
  10. Add another layer of peppers, followed by another layer of cheese and finally add the remaining egg mixture on top. Finish by adding the remaining cheese on top.
  11. Bake in the preheated oven for 30 minutes.
  12. Remove and set aside to cool while we cook the salsa.
  • For the salsa
  1. Start by roasting the Roma tomato’s, onion, garlic and jalapeno over an open flame or in the oven under the broiler for 2-3 min per side. Set aside when completed.
  2. Add 1/2 cup veg oil to a pan and fry 1 corn tortilla until lightly crispy.
  3. Add fried tortilla, and roasted vegetables to a blender with chicken bouillon (or 1/3 cup of chicken broth), water (skip water if you are using chicken bouillon), oregano. Blend until smooth.
  4. Add this sauce back to the same oil we used to fry the tortilla.
  5. Cook in the oil for 3 min. Remove and set aside.
  • To plate the dish
  1. Spoon salsa onto a plate and place a sliced piece of the casserole on top. Feel free to add another spoonful of the salsa on top or add extra cheese.
  2. Enjoy!

** Cheater tip! If your in a hurry, I found that buying a 28 Oz can of New Mexico Hatch chilies’ can be used instead of poblano’s. Yes they taste different from poblano’s but they are just as good and great when you are in a hurry!

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Posted on July 25, 2025 by wdrell

Tzatziki Sauce

A refreshing dipping sauce for Mediterranean night at home!

Ingredients

  • ½ cup finely grated cucumber
  • 1 Cup Greek yogurt
  • 1 Tbsp fresh lemon juice
  • ½ tablespoon extra-virgin olive oil
  • 1 garlic clove, grated
  • ¼ Tsp sea/kosher salt
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp chopped fresh mint

Cooking Directions

  • Place the cucumber on a towel and gently squeeze out a bit of the excess water.
  • In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.

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Posted on July 25, 2025 by wdrell

Mediterranean Cucumber Tomato Salad

When I was stationed in Turkey during my time in the Air Force I was introduced to this salad. To me it is the quintessential summer salad! Its Fresh, juicy, and hits the spot just right! This recipe was from this website.

Ingredients

  • 6 Roma tomatoes, diced (about 3 cups diced tomatoes)
  • 1 large English Cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 3/4 bunch Italian parsley, leaves and tender stems chopped (about 1/2-3/4 cup chopped leaves)
  • Kosher salt, to taste
  • 1/2 Tsp black pepper
  • 1 Tsp ground Sumac*
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp freshly squeezed lemon juice, plus more to taste (roughly 1 Lemon)

Cooking Directions

  • Mix: In a large mixing bowl, gently combine the tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so. (preferably in the fridge to get chilled)
  • Season: Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Taste and adjust the seasoning to your liking. Enjoy!

* If you cannot source the sumac, use the zest of 1 lemon.

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Posted on April 18, 2025 by wdrell

Chef John’s Carrot Cake

Sink your fork into a slice of heavenly, moist carrot cake — each bite bursting with rich, spiced flavor and delicate sweetness. The cake is laced with freshly grated carrots, juicy pineapple, and a touch of cinnamon, creating a soft, tender crumb that melts in your mouth. The velvety cream cheese frosting — luxuriously smooth and tangy — wraps every layer in a decadent embrace. It’s the perfect balance of comfort and indulgence, with a warm, homemade charm that keeps you coming back for just one more slice. Thanks to the original author of this amazing recipe, Chef John @ Food Wishes!

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1 teaspoon fine salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 2 teaspoons cinnamon
  • 2 cups white sugar
  • 1 cup coconut oil (or vegetable oil)
  • 4 large eggs
  • 1/4 cup melted butter
  • 2 heaping packed cups raw finely grated carrots (or more for a moister cake)
  • 1 can (8 ounce) finely crushed pineapple, drained

For The Frosting

  • 1/4 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 teaspoon vanilla, or to taste
  • about 3 cups powdered sugar, or to taste

Cooking Directions

  1. Preheat oven to 350 degrees F.
  2. Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing bowl for a minute or two; reserve until needed.
  3. In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined. Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the flour mixture in two additions.
  4. Scrape the batter into a lightly greased 13 x 9 baking dish. Bake for about 40 minutes, or until the top springs back slightly when gently touched with your finger. Remove and allow to cool completely before frosting.
  5. To make the frosting: Use an electric mixer to beat together the butter, cream cheese, milk, and vanilla until light and fluffy. Gradually beat in the powdered sugar to form a smooth frosting. Spread evenly over the cooled cake.

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Posted on February 3, 2025 by wdrell

Kosher Dill Pickles

Love pickles, why keep buying them when I can just make them. Took a basic pickle recipe and scaled it down to a smaller jar size to be more in line with store bought pickles. Easy and ready to eat in 3-4 days. You can eat them before then but they just don’t taste as good.

Ingredients

  • 28 Oz of cucumber(s), sliced or whole depending on the size
  • 4 Tbsp Pickling Salt
  • 2-3 Cloves Garlic, minced
  • 2 Springs Fresh Dill
  • 3 Cups Water
  • 1 Cup Distilled White Vinegar

Cooking Directions

  1. Mix Water and Vinegar in a mixing bowl or cup.
  2. Add salt to water mixture, set aside.
  3. Prepare cucumbers by cleaning and slicing if necessary.
  4. Place minced garlic and dill in bottom of a 28 Oz jar, add cucumbers on top.
  5. Add water mixture, seal jar and place in fridge.
  6. Wait 3-4 days before eating.

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Posted on January 14, 2025 by wdrell

Roasted Cabbage Cheese Gratin

This dish is a warm embrace on a plate, featuring tender cabbage enveloped in a rich, creamy sauce that beckons you to indulge. The smooth texture paired with the smoky notes of Gruyère cheese creates a heavenly symphony of flavors that dance on your palate, making each bite a comforting delight that feels like home.

 

 

Ingredients

  • 1 Head of Cabbage, sliced into wedges about 2″ wide
  • 2 Yellow Onions
  • 200 mL or 1/2 pint Heavy Cream
  • 200 mL or 1/2 pint savory stock, Vegetable, Beef, Onion, or Mushroom
  • 200g or small block of Gruyere shredded or Blue Cheese crumbles
  • 4-5 springs of fresh Thyme
  • Olive Oil
  • 8 oz. Baby Portabella Mushrooms

 

Cooking Directions

  1. Preheat oven to 400°F or 200°C.
  2. Thinly slice onions and cook in olive oil to caramelize.
  3. Cut mushrooms and cook in olive oil until tender.
  4. Cut the cabbage into wedges, coat with olive oil and season with salt. Cook in a pan on medium / medium high heat to begin to brown/caramelize.
  5. In a bowl combine broth, and heavy cream.
  6. Shred cheese and set aside.
  7. Once cabbage is browned put into a oven save baking dish, cast iron skillet or Dutch oven. Cover with liquids, then sprinkle all of the cheese over the cabbage. Place caramelized onions, and mushrooms on top. Place into oven and bake for 20-30 min or until everything is a deep golden brown.
  8. Remove from oven and allow to cool for 5 min before serving.

 

**Modifications**

*Use any cheese type that you wish, preferably a sharp cheese like gruyere or blue cheese or gorgonzola.

**Feel free to sprinkle with crispy bacon to add an extra crispy texture to the dish.

***Mushrooms are optional, or can also be swapped out with a different type of mushroom for different savory flavors.

 

 

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Posted on December 26, 2024 by wdrell

Belgian Waffle

What is better on a weekend morning than a tasty sweet treat like a Belgian waffle!

Ingredients

  • 2 1/4 Cups All Purpose Flour
  • 1 Tbsp Baking Powder
  • 3 Tbsp Sugar
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 2 Large Eggs Separated
  • 1/2 Cup Vegetable Oil
  • 2 Cups Milk
  • 1 Tsp Vanilla Extract

Cooking Directions

  1. Preheat your waffle iron and set aside.
  2. In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
  3. In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
  4. In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
  5. Add the egg yolk mixture to the dry ingredients and mix well.
  6. Fold in the egg whites.
  7. Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions or until golden brown and crispy!

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Posted on November 30, 2024 by wdrell

Beer Cheese Soup

When the weather starts to chill, I instantly start craving cozy soups by the fire. This beer cheese soup is a go-to staple. It’s comforting and tangy, just the right recipe for a first foray into fall. I found the original recipe here and tweaked it to my liking.

Ingredients

  • 4-6 slices thick-cut bacon
  • 3 Tbsp salted butter
  • 1 Large yellow onion, diced
  • 2 carrots, diced
  • 1 Yukon gold potato, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 1 Tsp hot sauce, I use Frank’s hot sauce
  • 1 Tsp Worcestershire sauce
  • 5 Tbsp flour
  • 12 oz. beer, see notes
  • 2 Cups vegetarian chicken broth
  • 2 Cups half and half, half milk/half cream
  • 1 Bay leaf
  • 2 ½ Cups shredded cheddar cheese, see notes
  • 2 Green onions, diced
  • 1 Tsp mustard powder
  • 1 Tsp Bacon Salt
  • ½ Tsp each: dried thyme, smoked paprika
  • ¼ Tsp each: salt, pepper
  • 1 pinch cayenne, optional

Cooking Directions

Prep Work

  • (See Notes Below!) Dice onions, celery, carrots, and potato.

Make the Soup

  1.  Add the diced onions and cook for 2 minutes. Then, add carrots, celery, and potato and cook for 15 minutes, stirring frequently. Onions should begin to brown and caramelize, this adds a nice sweet offset to the beer.
  2. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine. Add the flour and cook for 2 minutes, stirring continuously.
  3. Add the beer in small splashes, stirring continuously. (It will be thick.)
  4. Add the vegetable broth and half and half in the same manner. (If desired, you may use an immersion blender to blend the onions fully into the broth.)
  5. Add the bay leaf. Bring to a gentle bubble. Let it simmer gently, reduce, and thicken for 15 minutes, uncovered, stirring occasionally.
  6. Reduce heat to low and let the soup cool for a minute. Remove the bay leaf. Gradually sprinkle in the shredded cheese, stirring continuously. (Doing so over low heat ensures that the dairy doesn’t separate, which maintains a smooth consistency.)
  7. Garnish with bacon and green onions and serve!

**Notes**

-Bacon Optional

-I recommend using a light wheat beer instead of a bolder, hoppy ale, as the bitter flavor of the beer can overwhelm the sharpness of the cheddar

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Posted on October 10, 2024 by wdrell

Cream of Mushroom Soup

Creamy, Savory, and absolutely yummy! This is the perfect fall dish to warm your soul the the seasons begin to change! Original recipe found here! Thank you cafe Delites!

Ingredients

  • 4 Tbsp butter
  • 1 Tbsp oil
  • 2 Onions, diced
  • 4 Cloves garlic minced
  • 1 ½ pounds brown mushrooms fresh, sliced
  • 4 Tsp chopped thyme divided
  • ½ Cup Marsala wine any dry red or white wine
  • 6 Tbsp all-purpose flour
  • 4 Cups low sodium chicken broth or stock
  • 1-2 Tsp salt adjust to taste
  • ½-1 Tsp black pepper cracked, adjust to taste
  • 2 Beef bouillon cubes crumbled
  • 1 Cup heavy cream or half and half, sub with evaporated milk
  • ½ Tbsp parsley chopped, fresh, to serve
  • ½ Tbsp thyme chopped, fresh, to serve

Cooking Directions

  1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
  2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
  3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
  4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
  5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
  6. Mix in parsley and remaining thyme. Serve warm.

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