Recipes of The Day

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Butter Pecan Praline Poke CakeIngredients:1 (15 oz) box butter pecan cake mix1 (16 oz) can coconut pecan frosting4 large...
02/10/2025

Butter Pecan Praline Poke Cake

Ingredients:

1 (15 oz) box butter pecan cake mix
1 (16 oz) can coconut pecan frosting
4 large eggs
3/4 cup vegetable or canola oil
1 cup milk
1/2 cup chopped pecans
For the Sauce:

1 (14 oz) can sweetened condensed milk
1/4 cup butter
1/2 cup chopped pecans
Instructions:

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9x11-inch baking dish.
Prepare the Cake Batter

In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil, and milk. Beat with an electric mixer until the batter is smooth and well blended.
Add Pecans and Bake

Stir in 1/2 cup of chopped pecans, then pour the batter into the prepared baking dish. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Prepare the Praline Sauce

While the cake is baking, in a small saucepan, combine the sweetened condensed milk and 1/4 cup butter. Heat over medium, stirring until the butter melts and the mixture is smooth. Stir in 1/2 cup chopped pecans.
Poke and Pour

Once the cake is done baking, remove it from the oven and allow it to cool slightly. Use the handle of a wooden spoon to poke holes all over the cake. Pour the warm praline sauce over the cake, letting it soak into the holes.
Serve

Let the cake cool completely before serving for the best flavor and texture.

Dill Pickle Chex MixIngredients:3 cups Chex cereal (any variety)2 cups pretzel sticks1 cup roasted peanuts (or your favo...
02/10/2025

Dill Pickle Chex Mix

Ingredients:

3 cups Chex cereal (any variety)
2 cups pretzel sticks
1 cup roasted peanuts (or your favorite nut)
1 cup dill pickle chips, chopped
1/2 cup unsalted butter, melted
2 tbsp dill pickle juice
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill w**d
Salt, to taste
Directions:

Preheat the Oven:

Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
Combine the Dry Ingredients:

In a large mixing bowl, combine the Chex cereal, pretzel sticks, roasted peanuts, and chopped dill pickle chips.
Prepare the Seasoning Mix:

In a separate bowl, whisk together the melted butter, dill pickle juice, garlic powder, onion powder, dill w**d, and salt.
Coat the Mix:

Pour the butter mixture over the Chex mix, stirring well to coat all the pieces evenly.
Bake:

Spread the mixture onto the prepared baking sheet in a single layer.
Bake for 30–40 minutes, stirring every 10 minutes to ensure even baking.
Cool and Store:

Let the Chex mix cool completely on the baking sheet.
Store in an airtight container to keep it fresh.

Seafood Pasta SaladIngredients:8 oz bowtie or rotini pasta1/2 lb cooked shrimp, peeled and deveined1/2 lb cooked crab me...
02/10/2025

Seafood Pasta Salad

Ingredients:

8 oz bowtie or rotini pasta
1/2 lb cooked shrimp, peeled and deveined
1/2 lb cooked crab meat (or imitation crab)
1/2 cup celery, finely chopped
1/4 cup red onion, finely diced
1/3 cup sweet bell peppers, diced
1/4 cup fresh parsley, chopped
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp Old Bay seasoning
1 tsp dried dill or 1 tbsp fresh dill
Salt and pepper, to taste
Directions:

Cook the Pasta:

Cook the pasta according to the package instructions.
Drain and rinse with cold water to cool the pasta.
Prepare the Salad Mix:

In a large mixing bowl, combine the cooked pasta, shrimp, crab meat, celery, red onion, bell peppers, and fresh parsley.
Make the Dressing:

In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Old Bay seasoning, dill, salt, and pepper until smooth.
Combine the Salad:

Pour the dressing over the pasta mixture. Toss gently to ensure all ingredients are evenly coated.
Chill the Salad:

Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
Serve:

Serve the pasta salad chilled. Garnish with extra parsley or lemon wedges, if desired.
Timing:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 6

Flu/Cold Tea BombsIngredients:2 whole lemons, peeled2 large bunches of fresh ginger, peeled and chopped1 whole head of g...
02/10/2025

Flu/Cold Tea Bombs

Ingredients:

2 whole lemons, peeled
2 large bunches of fresh ginger, peeled and chopped
1 whole head of garlic, peeled
2 tablespoons turmeric
1 tablespoon black pepper
1 tablespoon cinnamon
1 ½ tablespoons cayenne pepper (optional, adjust to taste)
½ tablespoon apple cider vinegar (ACV)
1 ½ tablespoons honey (or maple syrup/agave for a vegan option)
3 cups water
Directions:

Prepare the Ingredients:

Peel the lemons and cut them into smaller pieces to ease blending.
Peel and chop the fresh ginger into chunks.
Separate and peel all the garlic cloves from the head of garlic.
Blend the Mixture:

In a high-speed blender, combine the peeled lemons, ginger, garlic, turmeric, black pepper, cinnamon, cayenne pepper (if using), apple cider vinegar, honey, and water.
Blend until the mixture becomes smooth.
Strain the Liquid:

Using a fine mesh sieve or cheesecloth, strain the blended mixture to remove the pulp and solids, leaving a smooth, spiced liquid.
Discard or compost the strained solids.
Freeze into Tea Bombs:

Pour the strained liquid into a silicone muffin tray or ice cube tray. Each portion should be about 2 tablespoons (1/8 cup).
Place the tray in the freezer and freeze until solid, approximately 4-6 hours or overnight.
Store:

Once frozen, remove the tea bombs from the tray and transfer them to an airtight container or freezer bag. Store in the freezer for up to 3 months.

Slow Cooker Chicken ChiliIngredients:2 pounds chicken breast, cut into bite-sized pieces28 ounces diced tomatoes with gr...
02/10/2025

Slow Cooker Chicken Chili

Ingredients:

2 pounds chicken breast, cut into bite-sized pieces
28 ounces diced tomatoes with green chiles, drained
8 ounces tomato sauce
14.5 ounces stewed tomatoes
14.5 ounces chicken broth
1 small onion, finely diced
15 ounces black beans, drained and rinsed
15 ounces yellow corn kernels, drained
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
Directions:

Prepare the Base:

Place the cubed chicken evenly at the bottom of the slow cooker.
Layer the Ingredients:

Add the drained diced tomatoes, tomato sauce, and stewed tomatoes over the chicken.
Pour in the chicken broth.
Distribute the finely diced onion, black beans, and corn kernels evenly on top.
Season the Chili:

Sprinkle the cayenne pepper, kosher salt, garlic powder, cumin, chili powder, and ground black pepper evenly over the layered ingredients.
Combine Everything:

Gently stir the contents of the slow cooker to mix the seasonings with the tomatoes, chicken, and broth, ensuring all components are evenly distributed.
Cook:

Cover the slow cooker and cook on low heat for 4 to 6 hours or on high heat for 2 to 4 hours, depending on your schedule.
Check that the chicken is cooked through and tender before serving.
Serve:

Ladle the chili into bowls.
Optionally, top with shredded cheddar cheese, sour cream, diced avocado, or fresh cilantro for added flavor and texture.

Funnel Cake BitesIngredients:1 1/4 cups all-purpose flour1/4 teaspoon salt1/2 teaspoon baking powder1 tablespoon granula...
02/10/2025

Funnel Cake Bites

Ingredients:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon granulated sugar
1 egg
3/4 cup milk
1/4 teaspoon vanilla extract
Powdered sugar (for dusting)
Oil for frying (vegetable or canola)
Directions:

Step 1: Prepare the Batter

In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
In a separate bowl, beat the egg, then mix in the milk and vanilla extract.
Gradually stir the wet ingredients into the dry ingredients until the batter is smooth.
Step 2: Heat the Oil

In a deep skillet or pot, heat about 1 inch of oil over medium heat until it reaches 350°F (175°C).
Step 3: Fry the Bites

Using a spoon or cookie scoop, carefully drop spoonfuls of batter into the hot oil.
Fry for 2-3 minutes, flipping halfway through, until the bites are golden brown.
Step 4: Drain and Dust

Remove the bites from the oil using a slotted spoon and place them on paper towels to drain.
While still warm, generously dust the bites with powdered sugar.
Step 5: Serve and Enjoy

Serve warm with your favorite sauces (such as chocolate, caramel, or fruit preserves) or enjoy them plain.
Best enjoyed fresh for that classic fairground treat!

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