There are so many ways to cook bacon but when you hate doing dishes as much as I do there is on go to method with easy clean up – baking.
1. Preheat oven to 400 degrees (I used the convection setting to speed up the process)
2. Put aluminum foil in the bottom of a pan – turning up the edges for easy clean up
3. Place bacon in pan without overlapping pieces
4. Bake for 12-20 minutes until desired crispiness is reached
5. For easy clean up, let the grease turn solid on the aluminum foil and then throw it out
There is something irresistible about a soft, warm, chewy, chocolate chip cookie with a cold glass of milk. Yes this recipes makes a bit more than two people should eat, but that is why I put some on wax paper and freeze them. That way they are ready to go for any last minute occasion that calls for goodies (assuming you can hold off on eating frozen dough – I struggle).
1 1/3 cup cold butter
1 1/2 cup brown sugar
1 cup sugar
2 large eggs, cold
1 tablespoon vanilla
3 3/4 cup flour
1 1/4 teaspoon salt
1 teaspoon baking soda
12 ounces chocolate chips
1. Preheat oven to 375 degrees
2. Beat together butter, brown sugar, and sugar on low to combine, then high for 3 minutes until light and fluffy
3. Turning the mixer to low, add the eggs and vanilla beating until blended, then beat on high for 1 minute
4. Using the lowest speed possible, or hand mixing, add the flour, salt, and baking soda until just blended
5. Stir in chocolate chips
6. Roll dough into balls and place on an un-greased baking sheet
7. Bake for 8-10 minutes
8. Allow cookies to cool for a couple minutes on the pan then remove and cool completely
9. Extra dough not being baked can be rolled into balls, placed on wax paper in a freezer bag, and froze
Sounds simple, just a basic baked potato. I promise they are not all created equally! If I had to guess I’d say the aluminum foil wrapped potato is the most common. However, at some point in time I stumbled across a cooking method that made the outside of the potato crispy and delicious and haven’t touched the aluminum foil since.
2 potatoes (I use medium sized ones because that’s all I can eat without getting full!)
1. Preheat oven to 400 degrees F
2. Wash potatoes and remove any eyes
3. Pat dry
4. Pierce potato with a fork four times on each side
5. Cover potatoes with a light coat of olive oil (I use my <a target=”_blank” href=”https://www.amazon.com/gp/offer-listing/B00004SPZV/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00004SPZV&linkCode=am2&tag=coofortwo-20&linkId=2509944905a86e7d7ffc448f9a43fd46″>Oil Mister</a><img src=”//ir-na.amazon-adsystem.com/e/ir?t=coofortwo-20&l=am2&o=1&a=B00004SPZV” width=”1″ height=”1″ border=”0″ alt=”” style=”border:none !important; margin:0px !important;” />)
6. Sprinkle generously with salt
7. Bake directly on the rack for 45 minutes
8. Carefully remove from the oven and serve with your choice of toppings
Growing up both my grandmas had apple trees, which meant I was spoiled with all kinds of delicious apple desserts. Now that I have two of my own trees this apple crisp recipe has become one of my favorite go to desserts. It’s fast, easy, and delicious served warm with ice cream!
3 cups sliced and peels apples
3/4 cup white sugar
1 Tablespoon flour
1/2 teaspoon cinnamon
pinch of salt
3/4 cup quick cooking oatmeal
3/4 cup flour
3/4 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup (one stick) of butter
- Grease an 8×8 pan and preheat the oven to 350 degrees F
- Place apples in the pan
- Mix white sugar, 1 tablespoon flour, salt, and salt in a separate bowl then sprinkle over apples
- In a separate bowl combined the following using a pie blender: oatmeal, flour, brown sugar, baking soda, baking powder, and butter (cold but workable). If you don’t have a pie blender you can cut the butter in using two table knives.
- Sprinkle the oatmeal mixture over the apples and shake the pan to settle
- Bake for 35-40 minutes and let set to cool
Salad. Another one of those things I find I don’t eat all that often. It’s not that I don’t like them, I just prefer a hamburger. So when I find a good side salad that isn’t just a standard ranch salad that I actually like, it’s kind of a big deal.
Lettuce (or any green of your choosing, the dressing is really the important thing here)
1 kiwi peeled and sliced (or more if you want)
2 tablespoons of chopped pecans (I buy them whole, toast them in the oven and then chop them myself when I’m feeling ambitious)
1 tablespoons vanilla yogurt
1 tablespoons lemon juice
1/2 tablespoon olive oil
1/2 tablespoon honey
- Combine all dressing ingredients by whisking together
- Combine lettuce, kiwi, pecans, and drizzles dressing over the salad
TIP: You can save the dressing separately in the refrigerator. However it will turn partially solid so give it a few minutes to warm back up to room temp before serving again.
For at least 6 months, every time I visited my parents, breakfast was cajun bacon and banana mocha chocolate chip muffins. Zero self control. I ate bacon and muffins until I was stuffed. That tells you just how much I enjoy this recipes. It’s also a great way to use those bananas that have been sitting on the counter just a little to long!
5 teaspoons instant coffee granules
5 teaspoons hot water
3/4 cup butter, softened
1-1/4 cups sugar
1 large egg
1-1/3 cups mashed ripe bananas
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chips
- Preheat oven to 350 degrees
- In a small bowl microwave water until almost boiling and dissolve coffee granules
- In a separate bowl, cream together butter and sugar
- Add the egg to the butter mixture and beat well
- Add mushed bananas, vanilla, and coffee and beat until just combined
- Combine flour, baking powder, baking soda, and salt in a separate bowl
- Slowly add flour mixture to butter and banana mixture until just moistened
- Fold in chocolate chips
- Scope mixture into muffin pan filled with liners until the liner is 2/3rds full
- Bake 18-20 minutes or until a toothpick inserted into the center comes out clean (just remember not to poke a chocolate chip)
- Cook for 5 minutes in the pan and then move to a cooling rack
TIP: Don’t have over ripe bananas? I’ve thrown bananas in the microwave trying to soften them up and speed up the aging process. Just be careful not to over do it!
Makes about two dozen, depending on how much batter is eaten in the process.
Growing up I remember the green metal recipe box my mom kept in the kitchen full of family favorite recipes. An entire book shelf full of magazines with recipes and cookbooks. Even my own house ended up filled with cookbooks that I would spend hours looking through trying to decide what to cook. Eventually, I found myself constantly asking my mom for recipes or trying to sift through stacks of paper trying to find the specific recipe I wanted.
Eventually this website was born. A place that could store all the recipes I love that was also easily searchable. In the process, I decided to add a few pictures and suggested products that I’ve used hoping that other people might enjoy them too.
Some recipes have been condensed into smaller versions meant for just a few people, not an entire army. Some recipes have approximate measurements because each time I make them I wing it. Some recipes are family favorites, some taken from friends, some randomly found and changed based on my specific taste or those that I cook for. However, everything here is something I’ve made and decided was worth sharing, or at least remembering for the next time!
Anyone who knows me, knows I rarely eat chicken. There is nothing I hate more than biting into a dry chicken breast and hearing my teeth squeak while I chew. So finally I broke down and asked a friend (who eats primarily chicken) what her go-to recipe was. Turns out it was pretty good and easy to make!
Two chicken breast, trimmed (I try to get ones that are on the thinner side)
1/4 to 1/2 cup Sour Cream
1/4 to 1/2 cup grated Parmesan cheese
Sprinkle of Italian seasoned panko bread crumbs
Salt and pepper to taste
- Preheat over to 350 degrees
- I always rinse my chicken breast and let them air dry or pat them dry with a paper towel, this is optional
- Sprinkle chicken breast with salt and pepper
- In a separate bowl, combine sour cream and parmesan to make a paste (feel free to adjust the amounts of either to suit your taste)
- Spread a layer (thick or thin) of the sour cream paste over the chicken breast
- Sprinkle panko bread crumbs in a thin layer over the top of the sour cream paste
- Bake for 30-40 minutes until the internal temp reach 165 degrees (I always use a Meat Thermometer to check because I’m leery of rare chicken but also don’t want to over cook it).
Fresh green beans (about two handfuls)
Bacon (about 6 slices)
One jar of sun-dried tomatoes in olive oil with italian herbs julienne cut
- Cut bacon into one inch chucks and cook in a pan for approximately 7 minutes (until about half way cooked)
- While bacon is cooking wash and cut green beans into 1″ segments
- Drain majority of grease off of bacon into a separate container
- Add green beans and jar of tomatoes to the pan with bacon and cook for 10-15 minutes until the green beans begin to soften
- Stir frequently so tomatoes don’t burn
Tip: Can’t find a jar of sun-dried tomatoes? They also come in a bag without olive oil, These can be used as well, just add olive oil when adding the tomatoes to the pan.
1/2 cup butter
1/2 cup sugar
1/2 cup peanut butter
1/2 cup brown sugar
1/2 teaspoon vanilla
3/4 teaspoon soda
1/2 teaspoon salt
1 1/4 cup flour
1 bag small Reese’s peanut butter cups
Cream together all ingredients except reese’s
Press into an un-greased mini muffin tin filling it about halfway
Bake for 10 minutes (the middle should cave in a little
Remove from oven and press a Reese’s into the center of each temptation
Leave in the pan and cool for 10 minutes