• Whipped Cinnamon Pumpkin Butter

    How to make Whipped Cinnamon Pumpkin Butter

    Prep Time: 10 minutes

    Cook: 10 minutes

    If you use fresh pumpkin puree, make sure it’s not too watery. If it has a lot of extra moisture, wrap in cheesecloth and squeeze out the excess water.


    2 sticks (8 ounces) unsalted butter, at room temperature
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg (optional)
    Pinch salt
    1/4 cup plus 2 tablespoons pure pumpkin puree
    1/4 cup honey
    1 teaspoon vanilla extract


    In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.

    Serve or store in the fridge in an airtight container. Bring to room temperature before using.

  • Ultimate Muffins

    How to make Ultimate Muffins

    Yield: 12 muffins

    Prep Time: 10 minutes

    Cook: 30 minutes

    Buttermilk is the best for making ultra moist and flavorful muffins. However, you can also use whole milk.


    2 cups (9 ounces or 254 grams) all-purpose flour
    1/4 cup granulated sugar
    1/4 cup brown sugar
    1/2 teaspoon fine salt
    1 tablespoon baking powder
    1 cup buttermilk
    4 tablespoons unsalted butter, melted and cooled
    1 large egg
    1 teaspoon vanilla extract (if desired)


    Preheat the oven to 450°F. Line a standard muffin tin with paper liners or coat with nonstick cooking spray (or both).

    In a large bowl combine the flour, sugar, salt, and baking powder.

    In a liquid measuring cup beat together the buttermilk, butter, egg, and vanilla. Pour into the dry ingredients and stir JUST until combined, do not overmix. Divide evenly among the muffin tin cups.

    Bake for 5 minutes, then reduce the temperature to 400°F (don’t forget this!!). Continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 12 minutes.


    Add about 1 cup chocolate chips, nuts, dried fruit, candy, etc.

    For fruit muffins:

    1 1/2 cups fruit (such as berries, apples, etc.), finely chopped and well drained

    If using fruit, add in with the dry ingredients to make sure the fruit stays evenly distributed and doesn’t sink to the bottom.

    Banana muffins:

    3/4 cup mashed overripe banana (from about 2 small bananas)

    Add in with the wet ingredients.


    1/2 cup peanut butter, Nutella, Biscoff, etc.

    Add with the wet ingredients.

    Lemon Poppy Seed

    2 tablespoons poppy seeds
    1 large lemon, zested

    Add the poppy seeds with the dry ingredients and the lemon zest with the wet ingredients.

    Cocoa Muffins

    1/2 cup unsweetened cocoa powder, sifted

    Add in the cocoa with the other dry ingredients and increase the melted butter to 6 tablespoons and increase the buttermilk to 1 1/2 cups.

    Cinnamon Sugar Topping

    1 teaspoon ground cinnamon
    1/2 cup granulated sugar
    4 tablespoons butter, melted

    Combine the cinnamon and sugar in a small bowl. Dip the cooled muffins in the butter then in the cinnamon sugar mixture.

  • 50+ Easy Meals
  • Slow Cooker Beer Pulled Pork

    How to make Slow Cooker Beer Pulled Pork

    Yield: 8 servings

    Prep Time: 5 minutes

    Cook: 6 hours 20 minutes


    1 (3.5 pound) boneless pork butt roast
    1 large onion, sliced
    12 ounces beer, such as a dark ale
    1 tablespoon soy sauce
    1 1/2 teaspoons smoked paprika
    1 teaspoon kosher salt
    3/4 teaspoon freshly ground black pepper

    For BBQ Sandwiches:

    2 cups barbecue sauce, plus more for serving
    Sandwich or slider buns
    Toppings of your choice such as onions, pickles


    Place the roast and onion in a 3 1/2 to 4 quart slow cooker. Pour in the beer. Add the soy sauce, paprika, salt, and pepper. Cover and cook on low for about 6 hours, or until fork tender. Time will vary by slow cooker.

    Transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat. Strain the onions, reserving 1 cup of the liquid. Return the shredded pork, onions, and reserved liquid to the slow cooker. Serve or make BBQ sandwiches.

    For BBQ Sandwiches:

    Stir in the barbecue sauce. Cover and cook on low for 15 minutes, or until heated through.

    Serve on sandwiches between buns with toppings of your choice.

  • Crispy Chicken Thighs

    How to make Crispy Chicken Thighs

    Yield: 4 servings

    Prep Time: 5 minutes

    Cook: 30 minutes

    Cast iron pans get very hot which makes them great for crisping chicken skin, but also means they tend to smoke. Make sure you turn your vent hood on and, if possible, open a window. Also, chicken thighs can vary greatly in size. You may need to shave the cooking times slightly for really small thighs, and increase the cooking times for larger thighs.


    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 teaspoon garlic powder
    1 lemon, zested and juiced
    1 tablespoon chopped fresh rosemary
    6 to 8 skin-on, bone-in chicken thighs
    1 tablespoon vegetable oil


    Preheat the oven to 425°F.

    Combine the salt, pepper, garlic powder, lemon zest (reserve the juice), and rosemary in a small bowl. Sprinkle mixture evenly over both sides of the chicken thighs.

    Heat the oil in a large cast-iron skillet over high heat until hot but not smoking. Place the chicken thighs, skin side down, and cook for 2 minutes. Reduce the heat to medium-high and continue cooking with the skin side down until the fat renders and it is golden brown, about 5 minutes.

    Transfer the skillet to the oven and cook for another 6 minutes. Flip the chicken so the skin side is facing up and cooking until the skin is crisp and a thermometer inserted into the thickest part of the meat registers at least 165°F, about another 5 minutes. Transfer the chicken to a plate and let rest for 5 minutes. Squeeze the lemon juice over the chicken before serving.

  • How to Make Vegan Ice Cream

    How to make Vegan Ice Cream

    Yield: About 1 quart

    Prep Time: 5 minutes

    Cook: 30 minutes


    2 (13.5 ounce) cans full-fat coconut milk, chilled

    3/4 cup granulated sugar, raw sugar, or sugar substitute (OR about 1/2 cup agave syrup or 1/2 cup honey)

    1 teaspoon vanilla extract OR 1 vanilla bean pod, seeded


    Combine all the ingredients in a blender and blend on high speed for 30 seconds.

    Freeze in an ice cream maker according to the manufacturers’ directions, about 25 minutes or until the mixture has increased in volume and resembles soft-serve ice cream. Serve immediately or for a firmer texture, remove to an airtight container with plastic wrap pressed against the surface, and freeze for at least 1 hour.

  • Sangria Shrimp Skewers

    How to make Sangria Shrimp Skewers

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 16 minutes


    1 cup red wine
    1 orange, zested and juiced
    1 lime, zested and juiced
    1/4 teaspoon cayenne pepper (optional)
    1 tablespoon honey
    1 tablespoon cornstarch
    Kosher salt and freshly ground black pepper
    1 1/2 pounds extra large shrimp, peeled and deveined with tails on


    In a small saucepan set over medium-low heat, combine the wine, orange zest and juice, lemon zest and juice, cayenne pepper, and honey. Bring to a simmer and reduce the liquid by half, about 5 minutes. In a small bowl combine the cornstarch with 3 tablespoons cold water until dissolved. Whisk into the wine mixture then reduce the heat to low. Simmer until thickened. Season to taste with salt and pepper. Let cool.

    Prepare the grill for direct cooking over medium-high heat.

    Thread the shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak in water for at least 1 hour before grilling. Season the shrimp on both sides with salt and pepper to taste. Brush the shrimp all over with the sangria glaze, reserving the remaining glaze. Grill for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center. Brush with additional glaze before serving.

  • Healthy Shrimp Tacos

    How to make Healthy Shrimp Tacos

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 14 minutes


    For the shrimp:

    1 lime, zested and juiced
    1 garlic clove, minced
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/2 teaspoon kosher salt
    1/4 teaspoon ground black pepper
    2 tablespoons olive oil, divided
    1 tablespoon honey
    1 pound medium shrimp, peeled and deveined

    For the chipotle cream:

    1/3 cup Greek-style nonfat yogurt
    2 tablespoons mayonnaise
    2 teaspoons finely chopped chipotle in adobo sauce

    For the tacos:

    1/2 Hass avocado, peeled and sliced
    1 1/2 cups shredded lettuce or cabbage
    2 tablespoons finely chopped fresh cilantro
    Lime wedges, for serving


    For the shrimp:
    In a medium bowl combine the lime zest and juice, garlic, cumin, chili powder, salt, pepper, 1 tablespoon of the oil, and honey. Add the shrimp and toss to coat. If time permits, marinate in the fridge for 30 minutes.

    For the chipotle cream:
    Meanwhile, in a small bowl combine the yogurt, mayonnaise, and chipotle. Cover and refrigerate until ready to serve.

    Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Remove the shrimp from the marinade and add to the skillet in a single layer. Cook until the shrimp turn pink, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes, or until the shrimp are JUST opaque. Be careful not to overcook. Remove to a serving dish.

    Divide the shrimp among tortillas and serve with avocado slices, lettuce, cilantro, and lime wedges.

  • Skinny Feta Dip

    How to make Skinny Feta Dip

    Yield: 2 1/2 cups

    Prep Time: 10 minutes

    Cook: 1 hour 10 minutes


    1 cup 1% lowfat cottage cheese
    1/4 cup boiling water
    1 cup lowfat sour cream
    1 cup feta cheese (4 ounces)
    1 tablespoon extra-virgin olive oil
    1 tablespoon fresh lemon juice
    1 garlic clove, peeled
    1/8 teaspoon cayenne pepper
    Salt and freshly ground black pepper
    1 tablespoons minced fresh parsley


    In the work bowl of a food processor, process the cottage cheese and water for 30 seconds, until smooth. Add the sour cream, feta, oil, lemon juice, garlic clove, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper and process for 30 seconds, until combined. Transfer to a bowl and stir in the parsley. Cover and refrigerate for at least 1 hour, so the flavors can blend together. Taste and season with additional salt and pepper if necessary before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional salt, pepper, and lemon juice to taste before serving.