Macaroni Salad – Super Easy and Delicious

This is a nice, basic, super Easy Macaroni Salad. I used mayonnaise and added some sugar and vinegar to add some tanginess. Red onions add crunch!

 

The diced red onions are nice for crunch as well as flavor.

This is a great summer salad! Perfect for that backyard BBQ!

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Macaroni Salad
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Super Easy Macaroni Salad
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
 

This Macaroni salad really is super easy. If you can cook pasta and dice you can make this salad!

Course: Salad
Cuisine: American
Keyword: Macaroni Salad
Servings: 6
Calories: 225 kcal
Ingredients
  • 2 cups macaroni I use whatever is in my cupboard
  • 1/2 cup cubed cheese I prefer cheddar or co-jack
  • 1/2 cup cubed ham
  • 1/4 cup diced red onions
  • 1/2 cup Miracle Whip can sub mayo your choice
  • 1 tablespoon mustard
  • Salt and pepper to taste
Instructions
  1. Cook, drain and rinse macaroni and put in fridge while you dice up cheese and ham.
  2. Mix together cold macaroni, cheese, onions and ham in a bowl.
  3. In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.).
  4. Mix it all together and chill or serve immediately.

 

Enjoy!

Up Next:

Paula Deen’s Best Ham Salad Sandwich

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Recipe based on one by Funandsweet623
Photo by *Parsley*

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Soft Peanut Butter Cookies – Light & Chewy

This is my mother-in-law’s Soft Peanut Butter Cookies recipe. She was always baking and this is one of my favorite recipes she had. Yummo!

 

I could just eat the dough! It’s so light and fluffy with just the right amount of peanut butter.

The best peanut butter cookie recipe I’ve ever used. The cookies come out chewy and with very few crumbs.

If you want to make soft peanut butter cookies vs crunchy then this is the perfect recipe!

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Soft Peanut Butter Cookies
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Soft Peanut Butter Cookies
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
 

These Soft Peanut Butter Cookies are the best peanut butter cookies I've ever eaten. Love the texture!

Course: Dessert
Cuisine: American
Keyword: Soft Peanut Butter Cookies
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 cup creamy peanut butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 1 cup butter or 1 cup margarine softened
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 1 ⁄2 cups flour
Instructions
  1. Cream butter, peanut butter and sugars together. Add eggs, one at a time, beating well. Add baking soda, powder and vanilla. Stir in flour.
  2. Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
  3. Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

 

Enjoy!

Up Next:

Molten Chocolate Cherry Baby Cakes

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Recipe based on one by Lainey39
Photo by HokiesMom

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Perfect Pork Tenderloin – Really Moist & Tender

Wow – I am at a loss for words but this Perfect Pork Tenderloin really is perfect. I’ve never cooked a pork tenderloin that was so moist and tender.

 

Plus, once you make it, the recipe sticks in your head because it’s so easy.

We couldn’t get enough of it. It will be the only recipe for pork tenderloin I will ever use.

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Perfect Pork Tenderloin
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Perfect Pork Tenderloin
Prep Time
5 mins
Cook Time
1 hr
Resting Time
10 mins
Total Time
1 hr 15 mins
 

This Perfect Pork Tenderloin uses an unusual cooking technique, but it works!

Course: Main Course
Cuisine: American
Keyword: Perfect Pork Tenderloin
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 lb boneless pork tenderloin
  • salt and pepper
  • dry seasoning of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
Instructions
  1. Note: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
  2. Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
  3. Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.

  4. Bake EXACTLY 5 1/2 minutes PER POUND Adjust +/- according to your oven's accuracy and heat retention.

  5. If you have an oven probe or thermometer that has a wire that goes through the side of the oven door, by all means use it and set the temperature alarm for 140 degrees. remove meat from oven when alarm alert goes off (probably before an hour has expired).
  6. Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
  7. After resting 10 minutes, the roast should reach a safe 145-150 degrees.

 

Note: For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosis is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!

Variation: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin.

Cook tenderloin as instructed above.

The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

Enjoy this Perfect Pork Tenderloin!

Up Next: 

Sausage Frittata

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Recipe based on one by BeachGirl
Photo by gurulady

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Lemon Butter Parmesan Potatoes – Oven Roasted

These Lemon Butter Parmesan Potatoes are so easy and absolutely delicious. The leftovers also make the best home fries ever.

 

They come out so crispy and tasty. A great side to Mediterranean dishes

Maybe you should double the recipe because, as I said, the leftovers also make the best home fries I’ve ever had for breakfast.

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Lemon Butter Parmesan Potatoes
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Oven-Roasted Lemon-Butter Parmesan Potatoes
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

These Lemon Butter Parmesan Potatoes are really easy and absolutely delicious. They come out so crispy and tasty.

Course: Side Dish
Cuisine: Greek
Keyword: Lemon Butter Parmesan Potatoes
Servings: 6
Calories: 375 kcal
Ingredients
  • 3 lbs potatoes
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 cup butter melted (no substitutes)
  • 1 teaspoon oregano or to taste
  • 1 tablespoon fresh minced garlic optional or to taste
  • salt and pepper
  • 1/2 - 3/4 cup grated Parmesan cheese or to taste
  • chopped fresh parsley
Instructions
  1. Set oven to 375 degrees.
  2. Butter a shallow baking dish large enough to hold the potatoes.
  3. Peel and cut the potatoes into large wedges and place into the prepared baking dish.
  4. In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine. Pour over potatoes in the dish and stir to coat well.
  5. Cover the dish tightly with foil. Bake for about 40 minutes. Uncover and turn potatoes. Sprinkle with Parmesan cheese, and return to oven (uncovered).
  6. Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
  7. Sprinkle with chopped fresh parsley and serve.

 

Enjoy!

Up Next:

Frizzled Cabbage

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Recipe based on one by Kittencal
Photo by Lori Mama

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Easy No Shortening Biscuits – Go To Recipe

These Easy No Shortening Biscuits are really great and they really are easy. They are surprisingly flaky for a biscuit that has no shortening.

 

My “go-to” recipe for biscuits now!

You can make them even easier by just dropping on the cookie sheet instead of rolling out!

Brush a little butter on top to give it a little extra flavor and color.

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Easy No Shortening Biscuits
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Easy No Shortening Biscuits
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These Easy No Shortening Biscuits use oil instead of shortening. They come out light and flaky and delicious!

Course: Side Dish
Cuisine: American
Keyword: Easy No Shortening Biscuits
Servings: 4
Calories: 245 kcal
Ingredients
  • 2 cups flour
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/3 cup oil
  • 2/3 cup milk
Instructions
  1. Mix dry ingredients.
  2. Put oil in measuring cup and add milk. Do not stir. Add to dry ingredients.
  3. Mix lightly to moisten ingredients and knead one or two times to form ball. Roll out between two sheets of plastic wrap to about 1/2" thick. Cut into 2" biscuits.
  4. Bake on an ungreased pan at 475F for 10-12 minutes, until lightly browned.

Enjoy these Easy No Shortening Biscuits!

Up Next: 

Outback Steakhouse Bushman Bread

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Recipe based on one by momthecook #2
Photo by My Bizzy Kitchen

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Brown Sugar Glaze for Ham – Delicious

This Brown Sugar Glaze for Ham is the best ham glaze I have tried. I was looking for something close to the glaze that is used on the honey baked ham company’s ham. This is it!

Quick and delicious…

Makes everyone want to dip their ham pieces into the pan. The added sheen to the finished product is amazing.

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Brown Sugar Glaze for Ham
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Brown Sugar Glaze for Ham
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 

This Brown Sugar Glaze for Ham is the best ham glaze I have ever tried. Quick and delicious...

Course: Main Course
Cuisine: American
Keyword: Brown Sugar Glaze For Ham
Servings: 8
Calories: 25 kcal
Ingredients
  • 1 cup finely packed brown sugar
  • 2 tablespoons flour
  • 1/2 teaspoon dried mustard or 1⁄2 teaspoon prepared mustard
  • 1/2 teaspoon cinnamon
  • 3 tablespoons dry sherry optional
  • 3 tablespoons vinegar
  • 3 tablespoons water
Instructions
  1. Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water.
  2. Mix well and spread on ham, before putting it into oven.

Enjoy!

Up Next: 

Better Than Olive Garden Alfredo Sauce

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Recipe based on one by CookingMonster
Photo by SharonChen

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Quick and Easy Basic Quiche

This Quick and Easy Basic Quiche is a wonderful recipe. The frozen pie crusts make it so easy and they are inexpensive.

Plus, since the pie crust comes with its own pie pan, there’s no dish to wash.

When I am “cleaning out the fridge” I will often make several and freeze them for quick dinners or bring out several for an easy night of entertaining.

I always have one on hand to take to friends or family that are under the weather.

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Quick and Easy Basic Quiche
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Quick and Easy Basic Quiche
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

I will often make several of these Quick and Easy Quiche when I am "cleaning out the fridge" and freeze them for quick dinners.

Course: Main Course
Cuisine: French
Keyword: Quick and Easy Basic Quiche
Servings: 6
Calories: 235 kcal
Ingredients
  • 5 large eggs
  • 3/4 cup milk
  • 1 9-inch frozen deep dish pie shell
  • 2 cups shredded cheese or 2 cups chopped drained cooked vegetables or 2 cups diced deli meat any type (or chop up leftover sliceor 2 cups any other cooked diced meat or 2 cups ground beef or 2 cups seafood or 2 cups poultry
Instructions
  1. Preheat oven to 350 degrees F.
  2. Beat eggs in a large mixing bowl. Add filling and milk and mix well. Pour mixture into frozen pie crust.
  3. Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean.
  4. Serve with a crisp green salad or maybe some fresh fruit on the side.

Enjoy!

Up Next:

Grandma’s Special Classic Macaroni & Cheese

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Recipe based on one by Mama Tia
Photo by Dine & Dish

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Parmesan Crusted Tilapia – Easy & Delicious

This Parmesan Crusted Tilapia is a party on the palate! The seasonings are just right and the Parmesan cheese adds delicious flavor. Very tasty.

 

Not only does it taste good but it’s also healthy too! Definitely a keeper recipe.

I’ve made it several times now and it just gets better and better each time! I like to broil it for about 2 minutes, in the end, to make it a little crispier.

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Parmesan Crusted Tilapia
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Parmesan Crusted Tilapia
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

The seasonings are just right and the Parmesan cheese adds delicious flavor.

Course: Main Course
Cuisine: American
Keyword: Parmesan Crusted Tilapia
Servings: 4
Calories: 225 kcal
Ingredients
  • 3 -4 tilapia fillets depending on size
  • 1/4 cup breadcrumbs or 1⁄4 cup crushed Ritz cracker
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • salt
  • pepper
  • garlic powder
  • olive oil
Instructions
  1. Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
  2. Combine crumbs, Parmesan, Italian seasoning and garlic powder on a plate, mixing well.
  3. On a different plate, pour 1 tbsp lemon juice.
  4. Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your Parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
  5. Dredge fillet in the Parmesan mixture patting it all over to coat. Place in an oiled baking dish, repeat with remaining fillets.
  6. Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
  7. Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more Parmesan on top if desired). You can also bake these faster at 450ºF.

 

Enjoy this Parmesan Crusted Tilapia!

Up Next:

Justin Wilson’s Fried Catfish

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Recipe based on one by MommyMakes
Photo by SharonChen

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Frizzled Cabbage – Easy & Delicious Side Dish

Frizzled Cabbage is super simple and super delicious. I just love the natural flavor this recipe brings out of the cabbage, plus it’s so quick to prepare.

 

It raises the lowly cabbage to something extraordinary!

This technique of sauteing brings out a wonderful sweetness you never knew existed in cabbage.

You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. It’s also nice with slivered carrots. But try it plain first!

What a good recipe for us cabbage lovers!

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Frizzled Cabbage
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Frizzled Cabbage
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

An easy to throw together side dish with inexpensive cabbage! 

Course: Side Dish
Cuisine: American
Keyword: Frizzled Cabbage
Servings: 4
Calories: 185 kcal
Ingredients
  • 1/4 medium green cabbage
  • 2 tablespoons butter or more if you are feeling decadent
  • salt and pepper
Instructions
  1. Core and very thinly slice the cabbage.
  2. Melt the butter in a large skillet (I use non-stick) over medium heat. When it is bubbling, add the cabbage. Salt and pepper the cabbage.
  3. Stir occasionally and cook until mostly wilted, about 10 minutes.
  4. Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes. Do not let burn.
Recipe Notes

Taste, adjust seasoning, and serve immediately.

 

Enjoy!

Up Next: 

Best Ever Green Bean Casserole

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Recipe based on one by Boxerwing
Photo by May I Have That Recipe

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Molten Chocolate Cherry Baby Cakes

These Molten Chocolate Cherry Baby Cakes really take the cake! Gooey, decadent, and delicious.

 

But then I’m always up for any dessert that includes the words dark, molten, and chocolate.

Cherry Baby Cakes can be made ahead of time and kept refrigerated until ready to bake and they turn out perfectly… just bring to room temperature and bake!

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Molten Chocolate Cherry Baby Cakes
Print
Molten Chocolate Cherry Baby Cakes
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Molten Chocolate Cherry Baby Cakes are delicious to the point of being decadent!

Course: Dessert
Cuisine: American
Keyword: Molten Chocolate Cherry Baby Cakes
Servings: 6
Calories: 425 kcal
Ingredients
  • 1/4 cup brandy or 1⁄4 cup cognac
  • 1/4 cup orange juice
  • 1/2 cup dried cherries
  • 6 ounces bittersweet chocolate chopped
  • 3/4 cup butter plus some for buttering the baking cups
  • 3 eggs
  • 3 egg yolks
  • 1/2 cup sugar
  • 3 teaspoons flour
  • 6 teaspoons cocoa powder for coating the baking cups
Instructions
  1. In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
  2. Preheat the oven to 450 degrees F.
  3. In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
  4. In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
  5. Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
  6. Butter 6 (4-ouncramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
  7. Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
  8. To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).

 

Enjoy!

Up Next:

Ultimate Lemon Meringue Pie

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Recipe based on one by carmenskitchen
Photo by May I Have That Recipe

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