Category: RECIPES

COOKING THURSDAY ~ MANDARIN CHICKEN ~ 2026 BLOG 365.50B

I started with a vintage 1972 recipe from an antique store old recipe box and morphed it into this healthy version inspired by Panda Express. Start with fresh chicken breast chunks, coat them in a sweet and salty glaze made of FRESH honey tangerine (YEP that’s a real fruit) and lime juice, brown sugar and Bragg’s liquid aminos (a lower sodium choice) served over fluffy rice or with yakisoba noodles.

Prep Time 5 minutes minutes
Cook Time 17 minutes minutes
Total Time 22 minutes minutes

MANDARIN CHICKEN serves 4
4 boneless skinless chicken breasts, chopped into bite-sized chunks
1 tablespoon avocado oil
Scant 1/4 cup honey tangerine or orange juice juice
Juice of 1 LARGE lime
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons water
1 tablespoon corn starch
FRESH ground black pepper, to taste

GARNISH:
sliced green onions
sesame seeds

  • In a large skillet over medium-high heat, add the oil and when shimmering, the chicken.
  • Stir the chicken to coat it in the oil, letting the chicken cook 5-7 minutes until they start to brown on a couple of sides, stirring occasionally.
  • In a small bowl whisk together the juices, liquid aminos, brown sugar, water, corn starch, and black pepper until well blended.
  • Pour the sauce over the browned chicken and stir to coat.
  • Once sauce has come to a bubble, reduce the heat to a simmer.
  • Let the chicken and sauce SLOWLY simmer for 7-8 minutes, or until chicken is cooked through.
  • Serve hot over fluffy rice or yakisoba noodles.
  • Sprinkle with optional green onions and/or sesame seeds.

COOKING THURSDAY ~ SHEET PAN MAC & CHEESE ~ 2026 BLOG 365.50A

SHEET PAN MAC & CHEESE

The beauty of this scratch and homemade recipe is that EVERYONE can get a bit of the crispy edge in their serving while still getting the yummy and cheesy center too. A win, win with the best of both worlds.

1 pound Barilla macaroni
2 cups WHOLE milk
1 tablespoon cornstarch
4 ounces cream cheese, softened to room temperature
1 tablespoon Dijon mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 tablespoons butter, melted and cooled
FRESH ground sea salt and black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon QUALITY paprika
1 teaspoon Frank’s original hot sauce
1/4 teaspoon FRESH ground nutmeg
2 cups shredded Colby Jack cheese
1 bunch green onions, thinly sliced

  • Preheat oven to 425°.
  • Cook macaroni al dente. Drain and return to the hot pan.
  • Whisk together the milk and cornstarch until smooth.
  • Add the cream cheese and mustard to the pasta, stirring until cheese is melted and pasta is well coated.
  • Pour the milk mixture over the pasta.
  • Fold in the butter, garlic powder, onion powder, paprika, hot sauce , nutmeg, sharp cheddar cheese and
  • Monterey cheddar cheese, stirring to combine and melting some of the cheese.
  • Transfer pasta to rimmed baking sheet.
  • Sprinkle Colby jack cheese over top.
  • Bake 15-20 minutes until cheese is melted and edges are crispy.
  • Top with sliced green onions and enjoy!

NOTES:

  • I often like to use flavored cheese. This time was a green onion cheddar.
  • DO NOT ADD salt! 
  • I often use cheese ravioli mixed in with the macaroni.
  • Boursin flavored cheeses substitute well for cream cheese.

 

COOKING THURSDAY ~ MODIFIED UKBB (UNITED KINGDOM BAKED BEANS) ~ 2026 BLOG 365.43C

MODIFIED UKBB (UNITED KINGDOM BAKED BEANS) aka British Baked Beans from the BARBECUE SIDES cook book that I adapted to our taste.

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Additional Time 8 hours
Total Time 9 hours 30 minutes

2 cups dried great northern or navy beans, rinsed
1 tablespoon butter
6 slices bacon, diced
1/2 cup FINELY diced onion
½ cup QUALITY tomato ketchup
4 tablespoons QUALITY tomato paste
1/2 cup brown sugar
1 tablespoon molasses
¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
FRESH ground black pepper, to taste
2-3 tablespoons apple cider vinegar
3 cups + 1 tablespoon homemade chicken stock
1 ½ tablespoons cornstarch

  • 
To a large bowl add the beans, cover with water, more than double the amount and soak at room temperature for 8 hours or overnight.
  • After 8 hours drain, discard the liquid and rinse the beans.
  • Add the beans to a large oven proof skillet.
  • Cover the beans about 2 inches above the beans with water and bring to a SLOW boil.
  • Simmer for 1 hour uncovered, stirring often so they don’t stick to the bottom. The cooking time will depend on the beans, so check them often for tenderness.
  • Drain beans WELL.

 

  • Preheat oven to 350°.
  • To the same skillet add the bacon, cooking crisp. With a slotted spoon remove bacon pieces to drain on paper toweling. Reserve only 1 tablespoon of grease in pan and add butter.
  • Whisk together the ketchup and tomato paste. Taste the for sweetness, you may need to adjust the amount of sugar so the sauce is not too sweet. Add sugar and molasses, stirring to blend well. Add the mixture to the skillet.
  • Stir in the garlic powder, onion powder, salt, vinegar and stock, whisking to combine until well blended.
  • In a small bowl, mix 1 tablespoon of stock with the cornstarch and mix until dissolved before stirring into the sauce.
  • Fold the cooked beans into sauce and stir well.
  • Transfer to the oven.
  • Bake uncovered 25-30 minutes until thickened.

SLOW COOKER METHOD:

  • After soaking and rinsing the beans, turn your slow cooker on low.
  • Add drained beans to slow cooker.
  • Sprinkle bacon pieces and onions over the beans.
  • Whisk together the remaining ingredients EXCEPT THE SALT, as this can cause the beans to take longer to cook.
  • Cover and cook for 6 to 8 hours. But start checking them at 6 hours for tenderness, then stir in the salt.

Note: DO NOT USE CANNED BEANS FOR SLOW COOKER METHOD. THEY WILL TURN OUT MUSHY.

COOKING THURSDAY ~ CREAMY SEAFOOD LASAGNA ~ 2026 BLOG 365.43B

CREAMY SEAFOOD LASAGNA (shrimp & crab)

This milder and delicate version of lasagna lets the seafood shine through with a creamy and buttery white sauce that is very adaptable to any variations that you make to suit your taste buds. It’s the combination of flavors and textures that makes this recipe so incredibly satisfying. Add some spinach, scallops, a touch of white wine, lemon zest or your own favorite changes to brighten up the flavor. Maybe some scallops, cod or even some lobster? I also like this recipe with a tomato sauce base that lets the seafood shine even brighter.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8

12 lasagna noodles
1 bay shrimp, peeled and chopped
1 pound crab meat (lump or claw)
3 tablespoons butter
3-4 cloves garlic,minced, to taste
1 small onion, finely chopped
1 ½ cup heavy cream
1 cup WHOLE milk
3-4 tablespoons Wondra flour
1 ½ cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
15 ounces ricotta cheese
1 LARGE egg
1 tablespoon FRESH chopped lemon thyme
½ teaspoon Old Bay seasoning
½-1 teaspoon paprika, to taste
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley

  • Preheat oven to 375°.
  • Grease a 9×13-inch baking dish.
  • Cook lasagna noodles in salted boiling water until al dente. Drain and set aside on parchment paper to prevent sticking. Or better yet, use Ina Garten’s method of soak your lasagna noodles in a baking dish of **REALLY hot water for 20-25 minutes while you prepare your filling. This will give them the texture of fresh made pasta – pliable, but NOT sticky making assembling your lasagna a breeze.
  • In a bowl mix together the shrimp and crab until well combined.

 

  • In a skillet, melt butter over medium heat.
  • Add garlic and onion, cooking until soft and fragrant.
  • Stir in flour to make a roux, cooking for 1–2 minutes.
  • Slowly whisk in cream and milk until smooth and thickened, but not too thick.
  • Stir in half the mozzarella and half the Parmesan.
  • Season with Old Bay, paprika, salt, and pepper. Remove from heat.
  • In a small bowl, mix ricotta, egg and 1 1/2 tablespoons of the parsley.

ASSEMBLY

  • Spread a thin layer of sauce on the bottom of the baking dish.
  • Add 3 noodles.
  • Spread with some of the ricotta mixture, a portion of shrimp and crab, a bit more sauce and a sprinkle of mozzarella.
  • Repeat layers until all ingredients are used, finishing with noodles, sauce, and remaining cheese.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake another 15 minutes, until golden and bubbly.
  • Let rest for 10 minutes before slicing.
  • Garnish with remaining parsley.
  • Serve with crusty or garlic bread.

NOTES:

  • Trading out some of the ricotta cheese for goat cheese will cut through the richness and had a bit of a flavorful tang and a more savory flavor..
  • If using frozen seafood, make sure your shrimp and crab are VERY WELL drained to prevent excess water in the lasagna.
  • **I like to use homemade chicken stock instead of hot water if I have it on hand.
  • Al dente noodles will hold up better and absorb just the right amount of sauce. DO NOT OVER COOK YOUR NOODLES.
  • Give the lasagna 10 minutes to rest after baking! This allows it to set, making cleaner, more beautiful slices.

COOKING THURSDAY ~ PEPPER JELLY DIP ~ 2026 BLOG 365.43A

PEPPER JELLY DIP

Cream cheese and pepper jelly make the ultimate appetizer. The sweet, spicy and creamy flavors blend together to make the perfect dip. In fact, it’s a classic and very popular southern appetizer. AND it’s so very simple to make!

8 ounce block of cream cheese, softened to room temperature
½ to 1 cup of red or green pepper jelly
Assorted crackers (such as Ritz or Carr’s water crackers), pita chips, or sliced baguettes for serving, but Ritz are my ultimate favorite

  • Place the softened block of cream cheese on a serving plate or platter.
  • Spoon the pepper jelly generously over the top, letting it drip down the sides.
  • Serve immediately with crackers.
  • Provide a small cheese knife for spreading. 

VARIATIONS:

  • Baked Dip: Mix the softened cream cheese with shredded cheddar and/or pepper jack cheese, garlic powder, and onion flakes.
    Spread in a baking dish, bake at 350°F (175°C) for 15 minutes, then top with warmed pepper jelly and serve warm.
  • Additions: Add crumbled bacon, chopped green onions, toasted pecans or ?????
  • Flavor Twists: Substitute the pepper jelly with your favorite or change out the cream cheese for a Boursin flavored cheese. 

COOKING THURSDAY ~ CREAMY STEAK & POTATO SOUP ~ 2026 BLOG 365.36C

At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!

CREAMY STEAK & POTATO SOUP serves 6-8

Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.

1 tablespoon avocado oil
1 pound beef (top sirloin or ribeye, cut into small bite size pieces)
FRESH ground sea salt and black pepper
Montreal Steak seasoning
1 cup FINELY diced onion
2 cloves garlic, FINELY minced
4 cups beef stock
2 pounds potatoes, washed and cut into 1-inch cubes
1/2 cup butter
1/2 cup AP flour
3 cups WHOLE milk
1 cup heavy cream
8 ounces shredded white cheddar cheese
green onions, optional garnish

  • Add the oil to a large dutch oven over medium heat.
  • Generously season the steak with the salt, pepper and Montreal steak seasoning.
  • Add flour to a large ziplock bag.
  • Add steak pieces to the bag.
  • Remove steak pieces, shaking off excess into bag. Reserve flour.
  • Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
  • Remove the steak with a slotted spoon and set it aside.

  • Add the onions and garlic to the pot cooking 2-3 minutes until softened.
 Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
  • Add the beef stock and the potatoes.
  • Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender.

  • Meanwhile, in a saucepan over medium heat, melt the butter.
  • Whisk in the flour until combined and cook 1-2 minutes, stirring often.
  • Whisk in the milk.

  • Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened.

  • Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through.

  • Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended.

  • Adjust seasoning as necessary.
  • 
Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.

  • Serve with crusty bread.

NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.

COOKING THURSDAY ~ ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST ~ 2026 BLOG 365.36B

Molly’s Asian inspired version of Chicken Pot Pie, of in my opinion is the best comfort food of the season. The short cut scallion pancake made with puff pastry dough infuses flaky layers of buttery Asian goodness with the addition of sesame oil, sesame seeds and scallions.

ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST serves 4-6 Adapted from MOLLY YEH 

FILLING

2 tablespoons avocado oil
1 Vidalia onion, finely chopped
2 stalks celery, finely chopped
1 bunch scallions, thinly sliced, white and green parts separated
FRESH ground sea salt and black pepper
1 tablespoon grated fresh ginger
2 cloves garlic, FINELY chopped
+/- 1/4 teaspoon crushed red pepper flakes, to taste
6 tablespoons Wondra flour
2 1/2 cups homemade chicken stock
3/4 cup peas, fresh or frozen
4 cups chopped rotisserie chicken
1/2 cup heavy cream
1 tablespoon rice vinegar
2 teaspoons Bragg’s Liquid Aminos

  • Preheat the oven to 425°.
  • Heat the oil in an oven-safe 12 inch braiser over medium heat.
  • Add the onion, celery, white parts of the scallions, and a pinch of salt, cooking and stirring occasionally 7-10 minutes, until softened.
  • Add the ginger, garlic, and crushed red pepper, cooking for another minute, until fragrant.
  • Whisk in the flour and cook, whisking, for 2 more minutes.
  • Add the chicken stock VERY gradually (3 or 4 additions) whisking continuously and allowing the mixture to thicken before each new addition.
  • Stir in a handful of the scallion greens (reserving some for the topping) and the peas.
  • Reduce the heat to low.
  • Add chicken to the braiser.
  • Stir in the heavy cream, freshly ground black pepper, vinegar and liquid aminos.
  • Taste and adjust the seasoning as desired.

TOPPING
2 sheets puff pastry, thawed overnight in the refrigerator or for about 45 minutes at room temperature
2 tablespoons toasted sesame oil
FRESH ground sea salt and black pepper, to taste
1 egg, beaten with a splash of water for egg wash
Sesame seeds
Flaky salt
Chinese hot mustard, for serving, optional

  • Roll out two sheets of puff pastry and press together at the seams to make one long puff pastry 18 inches long X 12 inches wide.
  • Brush the surface with sesame oil.
  • Sprinkle with the green onion tops and a pinch of salt.
  • Roll up like a snake, then spiral like a snail shell.
  • Roll to 14 inches (2 inches larger than your braiser) in diameter using a rolling pin to flatten and roll out.
  • Slice 4 steam vents.
  • Egg wash the edges of the braiser.
  • Place the pancake on top of the braiser.
  • Brush pancake with egg wash and sprinkle with sesame seeds and flaky salt.
  • Place braiser on baking sheet to catch any drips.
  • Bake for 30 minutes, tenting with foil the last 10 minutes.
  • Serve with Chinese hot mustard, if desired.

COOKING THURSDAY ~ SLOW COOKER CANDY, “SHORT CUT” CRANBERRY ALMOND MACAROONS and HAYSTACKS ~ 2026 BLOG 365.36A

This year for my Christmas neighbor plates I made 2 new (to me) recipes that were an instant hit with my family as well as the friends and neighbors I shared them with.

HOLIDAY HAYSTACKS

1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
3 cups potato sticks or chow mein noodles
1/2 cup salted, roasted almonds or peanuts
1/2 cup salted, roasted pistachios
Holiday sprinkles, optional

  • Simmer 2 inches of water in a saucepan.
  • Place a heatproof bowl over top (make sure it’s NOT touching the water).
  • Add the chocolate chips to the bowl and allow to melt. Stir occasionally for 4-5 minutes until smooth.
  • In a large bowl toss the pistachios, peanuts or almonds and potato sticks or cow mein noodles together. Set aside.
  • When the chocolate is completely melted and smooth, pour it over the nut mixture and gently toss until well coated.
  • Drop by tablespoon size mounds onto parchment or waxed paper lined baking sheets.
  • Decorate immediately with sprinkles if using.
  • Allow to set 1 hour until completely cooled and hardened.

SLOW COOKER CANDY

2 tablespoons unsalted butter, diced
16 ounces almond bark, chopped into small pieces about the size of chocolate chips
12 ounces semi-sweet chocolate chips
10 ounces dark chocolate chips
10 ounces peanut butter chips
3 cups salted roasted peanuts
1 1/2 cups potato sticks or lightly crushed ridged potato chips
1 1/2 cups crushed pretzel sticks
1 cup red & green M&M’s
Holiday sprinkles, optional

  • Line 2 large baking sheets with parchment or wax paper. Set aside.
  • Place the butter in the bottom of a small slow cooker.
  • Add the almond bark and all the chips.
  • Cover and cook on high for 30 minutes.
  • Remove lid and stir to combine well.
  • Reduce heat to low and cook another 10-20 minutes, stirring every 5 minutes or so until chips are COMPLETELY melted.
  • Reduce heat to warm and GENTLY fold in the peanuts, pretzels, potato chips and half the M&M’s.
  • Drop mounded 1-2 tablespoon scoops of mixture onto baking sheets 1 inch apart. Mixture will settle and spread slightly.
  • Decorate with remaining M&M’s and sprinkles if using.
  • Let sit 30-45 minutes at room temperature until set.
  • Store refrigerated for best results.

“SHORT CUT” CRANBERRY ALMOND MACAROONS

1 box butter cake mix
3 cups sweetened flaked coconut
1 cup craisins, chopped
1/2 cup shortening
1 LARGE egg
1/2 teaspoon almond extract

  • Preheat oven to 350°.
  • In a medium bowl mix together the cake mix, coconut flakes and cranberries.
  • Add shortening, egg and almond extract, mixing with electric mixer until well blended.
  • Using a large scoop place cookies on parchment lined baking sheets.
  • Bake 8-9 minutes until golden.
  • Transfer cookies to cooling rack until COMPLETELY cooled.

1 cup semisweet chocolate, melted

  • Line baking sheet with wax paper.
  • Dip each cookie bottom in melted chocolate, shaking off excess and transfer to wax paper.
  • Let set until chocolate hardens.

 

 

COOKING THURSDAY ~ CHRISTMAS MORNING WIFE SAVER ~ 2026 BLOG 365.29D

originally titles CHRISTMAS MORNING WIFE SAVER, but I renamed it after my changes and the fact that we use it for most all holidays

serves 12 and severely 🙂 adapted from JO COOKS

We have used a family breakfast casserole for decades for BIG family events and on Thanksgiving and Christmas mornings to save a lot of work so we can enjoy each other instead of laboring in the kitchen all day which is a version of this recipe, but this recipe is so much simpler that I’m happy to have found it and I instantly fell in love with the quirky name. I made a few adjustments to our tastes. 🙂

So, like our traditional recipe this is a new favorite and the best part is that it is prepared in advance with minimal effort. It’s also versatile because it can be altered to fit your family’s taste profile whether that is to add more meat or make it vegetarian. 

HOLIDAY MORNING MOM SAVER BREAKFAST CASSEROLE

8-10 slices of your favorite bread, crusts removed (We like an extra sour sourdough with crusts removed)
12 slices tavern ham
1 cups sharp cheddar cheese, grated
1 5 ounce BOURSIN garlic herb round
6 LARGE eggs
FRESH ground sea salt and black pepper, to taste
1 teaspoon dry mustard (optional)
1 LARGE bunch green onions, thinly sliced
1 SMALL red pepper, FINELY diced
2 teaspoons Worcestershire sauce
1 teaspoon FRANK’s original hot sauce
3 cups WHOLE milk


  • Grease a 9×13 inch baking dish well with non-stick cooking spray.
  • Cut and slices of bread to fit over entire bottom of the baking dish.
  • Evenly layer the slices of ham.
  • Top with slices of the Boursin cheese.
  • Evenly sprinkle the green onions and red peppers over the cheese.
  • Cut and fit more slices of bread to completely cover the ham and cheese.
  • 
In a large bowl whisk together the eggs with the pepper, dry mustard if using, Worcestershire sauce and hot sauce. 
  • Add the milk and whisk until well combined.
  • Pour the egg mixture evenly over the casserole.
  • Top evenly with the cheddar cheese.
  • Cover the dish and refrigerate overnight.


1/4 cup butter (melted)
1 cup CRUSHED blueberry almond granola

  • The next morning preheat your oven to 350°.
  • In a small bowl combine the granola and butter.
  • Pour evenly over the casserole.
  • 
Bake 1 hour or until set and lightly browned.
  • Let casserole stand for 10 minutes before slicing and serving.


NOTES

  • PROTEIN SUBSTITUTIONS: Canadian bacon, crumbled crisp bacon, ground turkey, rotisserie chicken, deli meats, ground beef…
  • VEGETABLE ADDITIONS: Mushrooms, green chiles, jalapeños
  • If you want to bake it same day, refrigerate for AT LEAST 1 hour so the egg mixture soaks into the bread well.

COOKING THURSDAY ~ CHICKEN BROCCOLI CHEESE SOUP ~ 2026 BLOG 365.29C

A silky, creamy, cheesy soup that’s delicious, but more importantly VERY quick and easy to make. Even with the scratch prep, this soup is on the table in under 45 minutes. Prep all ingredients first and the recipe moves along quickly.

CHICKEN BROCCOLI CHEESE SOUP

2 tablespoons unsalted butter
1 tablespoon avocado oil
1 LARGE Vidalia onion, FINELY chopped
2 medium carrots, julienned into matchsticks
FRESH ground sea salt and black pepper
1 teaspoon sweet paprika
3 tablespoons AP flour
3 cups chicken broth
4 cups broccoli florets cut into ½-inch pieces or smaller, to taste
1 cup heavy cream
1 cup WHOLE milk
8 ounces (2 cups) extra-sharp cheddar cheese, shredded
4 ounces (1 cup) American cheese, diced into cubes
4 ounces cream cheese, diced into cubes
2 cups rotisserie chicken pieces
1 bunch green onions, sliced thin, garnish
shredded cheddar cheese, garnish

  • In a large Dutch oven combine the butter and oil over medium-high heat until the butter is melted.
  • Add the diced Vidalia onion, carrots, salt and pepper.
  • Cook 4-5 minutes until the onions are just starting to soften.
  • Sprinkle with the flour and stir to coat the vegetables, cooking and stirring until the flour is golden.
  • Gradually add the chicken broth and scrape the bottom of the pan to release any browned bits.
  • Add the broccoli and bring to a SLOW simmer.
  • Reduce the heat to medium-low, cover and simmer for 10 minutes.
  • Whisk together the milk and heavy cream.
  • Stir in the milk mixture and cheeses, cooking and stirring frequently until the cheese is completely melted.
  • Fold in the chicken, cover and simmer for another 5 to 10 minutes or until heated through.
  • Adjust the seasoning to taste.
  • Garnish each bowl with shredded cheddar, green onion slices and fresh cracked black pepper.
  • Serve with crusty bread.

COOKING THURSDAY ~ GREEN ONION & CHEDDAR CORN BREAD ~ 2026 BLOG 365.29B

This super moist, sweet and flavorful cornbread is the perfect side for all your favorite soups, stews and chili recipes. 

GREEN ONION & CHEDDAR CORN BREAD

Prep Time: 15 minutes
Bake Time: 25 minutes
Rest Time: 15 minutes
Total Time: 55 minutes

1 cup AP flour
3/4 cup fine yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon FRESH ground sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup WHOLE milk
1 tablespoon apple cider vinegar
1/2 cup butter, melted and cooled slightly
1 LARGE egg
2 tablespoons QUALITY honey
1 1/2 cups shredded sharp cheddar cheese
1 cup sliced green onions

  • Preheat oven to 400°.
  • Grease a 9-inch square baking pan.
  • Whisk together flour, cornmeal, brown sugar, salt, baking powder and baking soda in a large bowl. Make a well in the center.
  • 
In another bowl whisk together milk, vinegar, melted butter, egg and honey.
  • Add to the well in the flour mixture and gently stir together JUST until combined. DO NOT OVER MIX!

  • Fold in 1 1/4 cup of the cheese and most of the green onions, reserving some of the dark green slices.
  • Spread batter in prepared pan.
  • Sprinkle remaining cheese and the reserved green onions on top.
  • 
Bake 25 minutes until edges of cornbread are golden brown and a toothpick inserted in the center comes out clean.
  • Cool in pan at least 15 minutes before cutting.
  • Serve warm with FRESH whipped butter and your favorite soup, stew or chili.

COOKING THURSDAY ~ PEANUT BUTTER MOLASSES COOKIES ~ 2026 BLOG 365.29A

Hubby LOVES peanut butter cookies, we both love molasses crinkles. These cookies makes us BOTH happy!! They are the best of both worlds – soft and chewy in the center with a crisp sugary outside.

Tradition is great, but I do try and find something new each year cookie wise to add to my recipe collection. These were only new once and quickly became a favorite traditional holiday recipe.

PEANUT BUTTER MOLASSES COOKIES Adapted from Lovely Little Kitchen

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 36 cookies

1/2 cup butter, softened
1 cup granulated sugar
1 LARGE egg
1/3 cup molasses
1/3 cup creamy peanut butter
2 1/4 cup AP flour
1/2 teaspoon ground cloves
2 teaspoons PURE ground cinnamon
2 teaspoons baking soda
Sanding sugar for rolling/ sprinkling

  • Cream together the butter, sugar, egg, molasses, and peanut butter on medium speed until completely combined.
  • In a separate bowl, sift together the flour, cloves, cinnamon, and baking soda.
  • On low speed, gradually mix the dry ingredients into the batter until a dough forms.
  • Cover and chill 1-2 hours.

 

  • Preheat the oven to 350°.
  • Scoop 1 tablespoon of dough at a time into balls.
  • Roll dough balls in sanding sugar and place them on a parchment lined baking sheet.
  • Bake for 10-12 minutes. The top will be crackled and the center slightly wet.
  • Let cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.
  • Repeat with remaining dough.