Buttermilk Biscuits


Fluffy as a cloud and “Stick to your ribs” good! Spent a lot of time looking for a good buttermilk biscuit recipe. Found this one, comes together fast and the biscuits are amazing! Credit for this recipe goes to Diva’s Can Cook.


  • 2 Cup Flour
  • 1 Tbsp Sugar
  • 1 Cup Buttermilk, Cold
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Cup Shortening
  • 1 Tbsp Mayonnaise, Cold (For brushing)
  • 1/2 Tsp Salt
  • 3 Tbsp Unsalted Butter, Cold (Preferably frozen)


Cooking Directions

1. Preheat oven to 425ºF

2. In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.

3. Cut in butter-flavored shortening with a pastry cutter. Grate in butter, tossing occasionally. Stir in buttermilk until dough is wet and sticky.

4. Generously flour a work surface. Turn dough out onto floured surface. Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough. Add more flour as needed, but not too much, just enough so that the dough is manageable.

5. Fold the dough over several times.(This will create layers.) Pat the dough out into a 1-inch thick rectangle. Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)

6. Place biscuits on prepare pan, with the sides touching. (Think of a honeycomb look)

7. Brush tops of biscuits with a very light coating of mayonnaise. (Yes I know this is weird but it is amazing!)

8. Bake for 14 minutes or until tops are golden.

9. Remove from oven and brush with butter.


Notes: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.
Work Fast: Work quickly to make sure the ingredients stay cold.

Caramel Apple Pie


Every since we found this recipe at Chef John’s website it has been our go to favorite for close to 10 years now!


  • 6 Tbsp Unsalted butter
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Water
  • 1/4 Tsp Cinnamon
  • 5 Apples, sliced
  • Pastry for double crust pie (top and bottom pie crust)


Cooking Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.

3. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.

4. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.

5. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.

6. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Mississippi Pot Roast (Instant Pot)


I had wanted to try this recipe for the longest time, and when I did I regretted not making it sooner! After looking at a lot of different versions of the recipe I found one and tweaked it to my liking.


  • 3-5lbs Chuck Roast
  • 3 Tbsp Veg Oil
  • 1 Small White Onion
  • 9 Pepperoncini Peppers
  • 1/2 Cup Pepperoncini Juice (from jar)
  •  3/4 Cup Beef Broth (Low Sodium)
  • 1 Packet Dry Ranch Seasoning
  • 1 Packet Onion Soup Mix
  • 1 Stick of Butter


Cooking Directions

1. Cube meat into 1-2 inch cubes. Add vegetable oil to pan and brown meat. (approx 5 min per side).

2. Dice onion, when meat is finished being browned remove meat from pan, and add onion, stirring to deglaze the pan.

3. Add liquids. (Beef Broth and Pepperoncini juice)

4. Add dry ingredients. (Ranch Seasoning and Onion Soup Mix)

5. Add meat to instant pot, and add remaining ingredients. (Butter and pepperoncini peppers)

6. Pressure Cook on manual high for 1hr, then do Normal Pressure Release. (If cooking in a crock pot, cook for 8-10 hrs on low.

7. Serve on mashed potatoes or rice. I like to remove the meat and set aside, then I add 1/4 – 1/2 cup of flour to drippings and make a gravy, then add the meat back to it before serving.

Spinach & Artichoke Ravioli Bake



Found this on Tasty, easy to make, and tasty to bake!


  • 3 Tbsp Butter
  • 2 Cloves Garlic, minced
  • 3 Tbsp Flour
  • 2 Cup Whole Milk
  • 2 Tbsp Cream Cheese/Sour Cream
  • 1 Cup Shredded Mozzarella (Divided)
  • 1/4 Cup Freshly grated Parmesan Cheese
  • 1 (14 oz.) Can of Artichoke Hearts, chopped
  • 2 Cup Frozen Spinach, defrosted and chopped
  • 1/4 Cup Lemon juice (1/2 of a lemon juiced)
  • 1/2 Tsp Red Pepper Flakes
  • 1 Lb Frozen Cheese Ravioli (Can also use frozen cheese Tortellini)
  • 2 Tbsp Freshly Chopped Parsley

Cooking Directions

1. Preheat oven to 375°. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly. Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.

2. Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper. Remove from heat.

3. Spread a thin layer of your prepared sauce onto the bottom of a 9″-x-13″ baking dish. Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining cheese and bake 30 minutes, until sauce is bubbling and ravioli are tender.

4. If you’d like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley and serve.

Avocado and Tomato Salad


Found this recipe via Tasty and loved the flavors, swapping out the parsley in the original recipe for cilantro.


  • 2 Avocados, diced
  • 1 Cup Cherry tomatos
  • 1/2 Red Onion, sliced thin
  • 2 Tbsp Lime Juice (1/2 lime)
  • Salt to taste (1/2 Tsp)
  • 1/2 Cup Fresh Minced Cilantro

Cooking Directions

1. Combine all ingredients in a bowl and gently stir to combine.

2. Cover and store in the refrigerator until ready to serve.

Pineapple Sweet Chili Salmon


Found this recipe via Tasty and we loved it, though we think its just a tad on the spicy side. So modifying the original recipe to our tastes.


  • 1 Pineapple, whole
  • 1/2 Cup Sugar
  • 1/2 Cup Water
  • 1 Tsp Chili Flakes
  • 2 Tsp Salt
  • 2 Cloves Garlic, Minced
  • 2 Salmon Fillets or 1 Lb Shrimp (de-veined and shelled)

Cooking Directions

1. Preheat oven to 375ºF (190ºC)

2. Cut pineapple in half lengthwise, cutting from root through leaves.

3. Hollow out the pineapple by slicing around the perimeter, leaving a 1/2 inch border.

4. Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the service bowl for the salmon/shrimp.

5. Add pineapple and water to a blender and blend until smooth.

6. Pour pineapple puree into a saucepan set over medium heat.

7. Add sugar, chili flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce has become lighter in color and slightly thickened.

8. In a separate small bowl, combine cornstarch with water to make a slurry. Add Slurry to the sauce, cooking until sauce has thickened, about 4-7 min.

9. Remove the pan from heat.

10. Place the salmon fillets/shrimp on a parchment paper-lined baking sheet and cover each fillet with the sauce.

11. Bake for 12-15 min, depending on your desired doneness.

12. Serve in the pineapple bowls over rice with extra pineapple sweet chili sauce on the side.

Pizza Dough


Nothing Special, but when making homemade pizza this is the go to dough.



  • 2 1/4 Tsp Active Dry Yeast (1 Packet)
  • 1 1/2 Tsp Granulated Sugar
  • 1 Cup Warm water (105ºF – 115ºF)
  • 3 Cups bread flour (can use bleached or all-purpose flour)
  • 1 1/2 Tsp Kosher Salt
  • 1 Tbsp Olive Oil for dough and a little more in the bowl for rising


Cooking Directions

  1. Preheat oven to 500ºF and place pizza stone in to preheat as well.
  2. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until the mixture gets foamy, if after 10min no foam appears toss in trash and try a new packet of active dry yeast.
  3. Place the flour, salt and olive oil in the work bowl of a food processor.
  4. Pulse about 5 times to mix; scrape down the sides of the bowl. With the motor running, slowly pour the liquid yeast mixture through the feed tube. Process until a dough ball forms. Continue to let the machine run for an additional minute to knead.
  5. Lightly coat the inside of a large bowl with olive oil. Add dough, turn to coat in oil and cover bowl with plastic wrap. Let rise in a warm, draft free place for ~1 hr or until dough has doubled in size.
  6. Place dough on a lightly floured surface and gently fold over to deflate the dough.
  7. Form into desired crust size(s).
  8. Bake in oven for 5-7 minutes with desired toppings.


Grandma Eunice’s Borscht


Family Borscht Recipe


  • 2 Bunches Beets (roughly 6 beets)
  • 1/2 Cup lemon juice
  • 1 Large Onion, grated
  • 1 Pkg Onion Soup Mix
  • 3/4 Tsp White Pepper
  • 1 Cup Brown Sugar
  • 1 1/4 Cup Vinegar
  • 2 Tbsp Beef Bullion (Better than bullion)
  • 1.5 Tbsp Salt
  • 1 Cup Dark Red Jam (cherry or strawberry)


Cooking Directions

1. Wash Beet thoroughly.

2. Cut stems one inch above beets and boil beets 20 min. Cool beets and remove skins and grate cooked beets.

3. Select good leaves and stems and chop finely.

4. Place beets and tops with 4 qt. water in a stock pot.

5. Mix all other ingredients and pour over beets.

6. Boil 20-30 min. adjust for sweet and sour taste.

Chili Relleno w/ cheese


This is my all time favorite Mexican food dish. This takes me back to growing up and my mom making these. I like to serve these with any one of the following sauces, Surf Sauce (Cilantro Lime sauce)Pico De GalloAvocado Tomatillo Salsa.


  • 4 Pasilla Chili’s
  • 5 Eggs
  • 1.5 Cups Flour


Cooking Directions

1. Set oven to broil. After preheating for 10 min place the chilies on a oven tray and broil on top rack for 5-7min per side. They should be lightly burnt/blistered on the skin.

2. After broiling the 2nd side of the chilies remove from oven and immediately place in a plastic zip-lock bag. Place in the fridge for 10 min to allow them to cool.

3. After chilies have cooled remove from plastic bag and remove skins from the chilies. Make sure to leave the stem.

4. Separate the egg yolks from the egg whites, keep 2 yolks in a bowl and the rest of the egg yolks can be disposed of.

5. Preheat a large frying pan with vegetable oil so that it is about 1/4 deep with oil.

6. Beat the 5 egg whites with a hand mixer on high for approx 10-15 min. It should form a foam that has small white bubbles and the foam should be able to support its own weight. Add the 2 egg yolks and continue beating until the egg yolks are incorporated as well.

7. Stuff chilies with cheese, then dredge in flour and dip into egg white mixture. Add coated chilies to frying oil.

8. Cook chilies for 3-5 min per side, until golden brown on the outside.

9. Serve and enjoy!

Surf Sauce (Cilantro Lime sauce)


This sauce brings a distint flavor to any latin dish, for me it reminds me of something I would have on fish taco’s.



  • 1 Oz Package Hidden Valley Ranch Dressing Mix
  • 1 Cup Buttermilk
  • 1 1/2 Cup Mayonnaise
  • 2 Large Tomatillo’s
  • 1 Clove of garlic, minced
  • 1/2 Bunch Cilantro
  • 1 Jalapeno
  • 2 Tbsp Lime Juice


Cooking Directions

1. Blend all ingredients in a blender on high until well combined. Chill for 1 hour before serving.