November 2017

Blueberry pie

Blueberry pie



Just made as directed. Can hardly wait till it cools ! !

healthy and Excellent, as I used 1/2 cup of xylitol plus 4 micro spoons of pure stevia extract instead of sugar. Plus 2 caps of pure vanilla.

Its blueberry season where I live, spent the morning picking berries and came home to make some homemade pie crust. Looking around for recipes for the filling I decided on this contest winning recipe. Read all the reviews and decided to give it a go. The only thing I changed was the sugar. I used a tad less than a half cup of white sugar. I used a tart plate and a homemade pie crust with the weaving dough to top. Consistency of this filling is perfect. My teenager loved loved loved the pie! The best possible way to use 2 hours of blueberry picking berries! Thank you so much for sharing! Withlove and Christine, and the girls

Forgot the butter. Still awesome.

My husband said, “This might be the Best blueberry pie I’ve ever had! ” easy and Excellent to make.

Excellent! I used half sola sugar to reduce the sugar amount. It was a great recipe and super easy.

Delicious, and super easy to make. Definitely will make again! If fresh berries aren’t available, also, frozen blueberries work just fine.

Definitely a keeper! I love that it uses fresh blueberries instead of canned. The texture of the berries is also nice since only part of them are cooked first.

This was good, but a little too sweet. I used some blueberries I had frozen since I did not have fresh ones. The frozen ones worked fine. I added the frozen berries to the hot mixture, and it worked well. I will make this again, but I will cut down on the sugar.

This recipe is FANTASTIC. It set up perfectly for me, and I made it exactly as written. A portion of the berries are added at the end, and they give it such a great texture because the berries are still reasonably firm and intact when serving,. That is what I love about this recipe. This is a keeper! @imhs1975 – I cool the pie shell a bit before adding the filling (and the filling should also be cool).

Blueberry cobbler

Blueberry cobbler



I cut the sugar in half as I do with most record. This was delicious! Easy to make. My family loved it. I’m going to make it for Thanksgiving dinner!

For starters. Awesome, everyone loved it! ! I used a 9×9 baking dish. I used 4 cups of blueberries and 1 cup sugar, 2 cups of blueberries, that wasn’t enough)! ! Then followed the rest of the recipe. I will make this again! !

I only had 1.1/4 cups of sugar on hand and it is very sweet even with 1/4 less. Absolutely delicious. My husband devoured it. Made with local fresh Maine blueberries. Too sweet, though

I made this about 6 months ago, and it was delicious. The blueberries I used were fresh and really naturally sweet, so it was a bit of overload. I made it again tonight, and doubled the blueberries, cut the salt in half, and cut the baking powder in half. I also used 1/4 cup sugar in the blueberries and 1/2 cup in the batter, and that was perfect. I like the single fresh fruit concept, and am going to do raspberries, blackberries, cherries and strawberries (I will use a bit more sugar to counter the tart flavor). I also use a 9×9 glass pan.

Easy and delicious! Be careful though, my husband ate half of it in a midnight raid!

The only suggestion I have is that you put a warning about how addictive this cobbler is! Amazing!

This is the best blueberry cobbler I have ever made. It is easy to is and prepare simply delicious! It’s a family favorite !

Recipe was easy, came out exactly the way it was supposed to. Best of all it was very delicious. Side note. I was making a triple batch so I substituted Bisquick (1: 1 Flour ratio) for the flour, baking powder, and salt. So I did not have the over salty taste that some people described in their review. I made a big pan of it but I also did individual blueberry cobbler’s in a muffin pan. I just divided the butter into the muffin pans following the directions just as I would for the bigger pan. I absolutely love this dessert, will make again and again!

This is possibly the best cobbler I have ever had! I made it exactly as written. The crust is cake-crispy, buttery, like and sweet around the edges. The whole thing is absolutely delicious, especially with a scoop of vanilla ice cream. This is, without a doubt, my new “go-to” cobbler recipe for the fall! I might even try it with peaches or apples, although the blueberries are sensational. Foolproof and perfect! Volunteer Field Editor

I got rave reviews when I took this cobbler to work. It will be added to my favorites. I did tweak it just a bit., I used 3 cups of berries, also I adjusted the milk and flour just a bit, and adjust the sugar down just bit as well. But it is an awesome cobbler! !

Biscuits and gravy

Biscuits and gravy



I’ve made sausage gravy for many years.. I simply cook the sausage, then leave it in the pan – if after it cooks down it gives you enough pan drippings (about 1/4 C. for 4 to 6 servings), just use the pan drippings, then add in an equal amount of flour and stir to soak up the drippings – then add in the liquid, stirring constantly to blend and keep from lumping. I do not remove the sausage, just add the flour to the sausage and drippings and cook til smooth and thickened to your liking. I season with white pepper – because we like a peppery flavored gravy. A one pan, easy breakfast and always a requested meal from my family when they are home for breakfast – and especially on camping trips!

This was a solid recipe. One thing that should be noted: remove the sausage from the pan and keep the drippings to make the roux. You won’t be able to whisk it properly with the sausage in there. And why pour all the drippings down the sink when you are adding butter to the pan? Just use the drippings a little butter to make the roux. Once the gravy is thick and bubbly, add the sausage back in. Also, I used Pillsbury frozen biscuits. Just pop them in the oven. Yum!

Not sure why everyone is having a hard time finding the biscuit link for this recipe but here it is. https: //

This is an excellent and easy recipe. For those worried about a biscuit recipe, buy a box of Bisquick. Simple and tastes good.

Delicious recipe–the best sausage gravy recipe I’ve found. Those who want a perfect biscuit recipe should try the on in Joanna’s Magnolia Table cookbook. They’re even better than Paula Deens.

Excellent sausage gravy recipe.

Best gravy recipe for biscuits I’ve found. I doubled the amount of sausage and milk and used 3 Tbs. flour to make a roux. Although I like canned biscuits, I don’t think it goes well with biscuit and gravy recipes. You need to use homemade biscuits which is so easy to find by doing a search. This one goes into my recipe book.

Funny I thought I came into here for biscuit recipes not just gravy ‘and pour over biscuits’

Perfect gravy for biscuits or toast.

I’ve made this gravy twice now and it’s really good. Perfect gravy to go with your favorite biscuit recipe! I make it with extra black pepper and double the sausage. We love it! For the biscuit recipe, you can sub the self rising flour by using all purpose and adding a bit of salt and a teaspoon more of baking powder. Otherwise, it’s a straight forward yummy recipe.

Best lasagna recipe

Best lasagna recipe



I just finished making this recipe. I am sure it is going to be tasteful. Other than my normal tweaks there definitely needs to be more ricotta cheese mix. I didn’t have enough for the 3rd layer. Next time I will double the ricotta. I tasted the sauce and added more seasonings for my taste. You might want to do the same after using the basic measurements. Someone had posted 9 pieces weren’t enough. Based on that review I ended cooking 12. 3 are going to waste Cook only 9 unless you have an oversized pan.

A good recipe, but I made some changes. First, I couldn’t find my Basil or Fennel so I added about 4 Tbsp. of Italian seasoning instead. We like lots of garlic, so I doubled what was called for. Next, I don’t know about others, but I like my noodles to cover the sauce completely. Nine noodles doesn’t do that, so thank god I’d made the whole box. Finally, the recipe as is didn’t make enough of the cheese layer for me, so next time I’ll double it or mix Cottage Cheese in with it. I also used sliced Mozzarella instead of shred. Other than that, I made the sauces ahead and let them sit in the fridge overnight to let the flavors meld. My husband (who’s the cook in the family) said it was seasoned just right and he really liked it a lot. I will definitely be making this again.

Its a great recipe! Im not a creative person so I followed the recipe exactly. I do think it was a bit much sauce but next time I’ll just save it for spaghetti later on. My entire family loved it.

First recipe I wanted to rate. Was looking for a recipe for a family game night thought this would be great . It was not too heavy the sauce has no taste too much meat. I’ve made the recipe on noodle box for years and so much better if your looking for a recipe to add to your books this is not it .

My boyfriend found this recipe and now it’s a go to at our house! We have made it multiple times. We do a few modifications: we only use one can of the crushed tomatoes (we skip the 2nd 15 oz can), we use extra basil and add 3/4 teaspoon of ground cayenne, we double the ricotta cheese mixture (and add a little basil to it as well), and lastly we add more parmasean cheese! It turns out to be, quite literally, the best lasagna EVER! We have also used the sauce wirh a few modifications: a can of diced tomatoes, additional spices, mushrooms, and peppers to make a spaghetti sauce! Rave reviews! I wish I could put 20 stars! Thanks for sharing.

Really wonderful lasagna. Better than some of the restaurant offerings I’ve had. Served it at a super bowl dinner with rave results!

I did change a few things as I was taught a different way to do spices in Italian dishes when I lived in Europe. I browned the meat and set in a colander to drain well. While cooking and drawing the meat heat 1tbs O.O to a large pot on med high, add spices and cook till aromatic, about 1min. Addonion and garlic, and bell pepper (which I added), cook till soft. Add mushrooms and cook till liquid has been released and slightly reduced. Then add yourtomatoes and salt, and sugar. Simmer for 15mins, add meat and simmer an additional 15mins. I also add the parmesan and garlic to the ricotta. The recipe is wonderful though, we just love the extra veggies.

I am an English chef with 30 years experience and this is the best lasagna i’ve ever tasted,followed the menu to the letter,my only comment would be that the cost of the ingredients is very high,but we pay a premium for cheeses here in Thailand.but after saying that i think the cost is worth it

I made a few adjustments, I used Italian seasoning, instead of using the spices in the recipe. Only did I use crushed tomatoes and tomato paste, I also used diced tomatoes, I also used a purple onion, and added a red pepper in the sauce. Otherwise I followed the recipe. It turned out Very Delicious. Will definitely make it again.

Beef stew

Beef stew

Beef stew is classic comfort food. If your family has a slow cooker (also known as a Crock-Pot), this is a good time to learn how to use it! In the morning, you can prepare the stew through step 5, then put it in the cooker on low, and it will be ready by dinnertime.

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Measuring spoons
Measuring cup
Vegetable brush or clean sponge
Can opener
Paper towel
Large bowl
Large pot with lid
Dinner plate



Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put theflour and salt, and pepper in the mix and bowl well. Add the beef and toss until it is well coated with the flour mixture.
  2. Put the pot on the stove and set the heat to medium. When the pot is hot, add the oil.
  3. Very carefully add the beef cubes. Cook, without stirring, until the beef develops a browned releases and crust easily from the pot, about 5 minutes. Carefully stir the beef and turn the pieces over. Cook again without stirring another 3 minutes (you will have browned two sides of the cubes). Turn off the heat and transfer the beef cubes to the plate.
  4. Reheat the pot over medium-low heat and add the carrots, onions and garlic and celery and cook, stirring frequently, until the onions have caramelized, turning brown and sweet, about 30 minutes.
  5. Carefully add the reservedbeef and potatoes, and turnip. Add the thyme, stock, and tomatoes and stir well.
  6. Set the heat to low and cook partially covered until the beef is tender, about 2 hours. Add the vinegar and stir well. Taste the stew. Does it need more vinegar? A pinch of salt? Add it and taste again if so.
  7. Serve right away or transfer to a container, cover, and refrigerate up to 2 days.

Beef jerky recipe

Beef jerky recipe

Do you remember what was on your Christmas list back in 1998?

Back then, I’m pretty sure that all of my girlfriends were asking for Abercrombie jeans, or the first-ever Harry Potter book, or the VHS of Titanic, or the latest Jewel or Matchbox 20 or Destiny’s Child or Spice Girls albums for Christmas. But me? I had one very important request of Santa that year, and I’m happy to say he (literally) delivered me my very first…

Ahhhhh, I mean, what 16-year-old girl doesn’t dream of having her very own dehydrator, right? ! ?

Well, having been an enormous fan of homemade beef jerky ever since I was little, I had been dreaming about having a dehydrator to make some of my own for years. It all began thanks to my great aunt Chris, who generously made batches upon batches of her famous beef jerky for our huge family holiday gatherings each year. And all thirteen of my cousins would scramble to the kitchen to see who could get the biggest handful for themselves to munch on, because her beef jerky was heavenly. And actually, I had no idea how good it was until I tried some of the store-bought stuff from a gas station years later, and could hardly believe that those weirdlysweet and sticky, and artificial-tasting strips of “beef” were the same thing. If I wanted amazing beef jerky like Aunt Chris’ year-round, I was going to have to learn how to make it myself, (Actually, I still feel the same way…)

So even as a teenager, I realized that. So, i called her and asked for the recipe. And 17 years, 2 dehydrators, and dozens upon dozens upon dozens of batches later, I’m still making her beef jerky recipe.

So today, I thought it was about dang time I shared about it with you too.

Because it truly is the best. ?

Ok, my heart is seriously pounding as I’m writing this post because I get so dang excited giving people tips on making killer beef jerky! (

Beef barley soup

Beef barley soup

This beef barley soup is a hearty combination of barley, mushrooms, vegetables and beef, all simmered together until tender and flavorful. A hearty dinner option that’s easy to make and freezer friendly.

My family could eat soup every night, some of our favorites include cabbage roll soup and chicken tortellini soup. Beef barley soup is also on the list, because it’s simple yet totally satisfying.

Whenever I’m looking for a comfort food style meal that I know my family will approve of, I turn to this beef barley soup. It’s got bold flavors, fork tender meat, plenty of veggies and the barley adds such great texture. Kids and adults alike will enjoy this one!

How do you make beef barley soup?

Beef barley soup starts with a few pounds of stew meat, which gets simmered with vegetables until everything is tender. After the meat and veggies are ready, sliced mushrooms and pearl barley are added to the pot to cook until done. Add a sprinkling of dinner and parsley is served!

What is pearl barley?

Pearl barley is a type of barley that has been processed to remove the hull and bran. Pearl barley is faster cooking and has a better texture than unprocessed whole barley, which can sometimes be overly chewy.

Tips for beef barley soup

Ground beef and barley soup

Don’t want to wait an hour for your beef stew meat to get tender? Consider using ground beef instead. You’ll get a similar rich flavor with a fraction of the cook time. Substitute 1 1/2 pounds of lean ground beef for the stew meat in this recipe.

Freezer Beef Barley Soup

Beef barley soup is the perfect candidate for the freezer. You can either freeze your cooked soup, or you can do it meal prep style where you freeze all of the ingredients in one bag, then thaw everything and cook. Here is my freezer meal beef barley soup recipe.

Slow cooker beef barley soup

This recipe can easily be adapted to use in the slow cooker. Simply brown your beef and vegetables as directed, then place all of the ingredients except the parsley into a crock pot. Cook for 6-8 hours on low, then serve. If you choose to make this soup in the slow cooker, the barley will have a softer texture than the stove top version, but it’s still totally delicious.

Once you try this beef barley soup, you’ll be hooked. It’s an interpretation of the classic recipe that’s anything but ordinary!

Banana pudding recipe

Banana pudding



I made this recipe it was delicious.! It was only my second time trying and I didn’t wonderful thanks for the help

My mom always made her delicious banana pudding with graham crackers. layering the crackers where this recipe is layering the wafers. Much better flavor to the pudding with the grahams! She also used the cook and serve boxed vanilla pudding. As you know we like to follow our moms. I’m 80 years old and still like my moms recipes. : )

I made this Banana Pudding without any changes and it was creamy and delicious! Thank you for sharing yourrecipe and Stephanie, and thank you to your son, Lance Corporal Eric Harris, for his service to our country.

This recipe is garbage. If you bring the pudding to a boil, as instructed *twice*, it will separate. I followed this recipe before looking at recipes posted by real chefs and, as should have been expected, the pudding separated. Total waste of time – threw away.

I made my own personal dish of this and it was AMAZINGGGGG. No one eats banana pudding but me and its great to have a recipe to go to when I cant get to a store.

Classic Southern recipe for a much beloved dish that has 1 ingredient missing from most found today. The LOVE of a lady that takes the time to make the Vanilla Pudding from scratch instead of a box. Your son is a very lucky Devil Dog to have a Mom like you. Thank you from our Veterans and their families to both of you.

Great way to make a quick dessert with or without Bananas. Nice for parfaits too . I like to add 2 teaspoons of butter to the hot pudding when I take it off the heat. A keeper recipe to have on hand.

I made this for a church everyone and picnic loved it. I didn’t come home with any leftovers. Will make again, so easy and delicious.

I made this for a friends BBQ and people liked it better than the professionally baked banana cake

I made this today and it was amazing! Very easy and simple to make.

Banana pancakes

Banana pancakes

Turn overripe, blackened bananas into sweet, fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat

Nutrition and extra info


Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Maple syrup

The rising spring sap of a number of varieties of maple tree …

Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.

Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven. If you like,

Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts.