Spring Fling Recipes

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At Home With Our Family - Debbie's Bacon Peanut Butter Cookies


  • 1 1/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp cinnamon
  • 4-5 strips bacon, crumbled
  • 4 tbsp butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup semisweet chocolate chips (optional)
  • 1/2 cup chopped honey-roasted peanuts (optional)

At Home With Our Family - Debbie Matenopoulos Peanut Butter and Bacon Cookies - Home & Family

You’re Bacon Me Crazy” is now a Hallmark Channel original movie airing Saturday, April 4th at 9pm/8c on Hallmark Channel. Bake these cookies to enjoy while watching the movie.

Yield ~12 Cookies


1. Preheat your oven to 375 degrees Fahrenheit.

2. Next, prepare your bacon.

3. For extra crispy bacon, i microwave slices on a plate between layers of paper towels. I heat them on high for 4-5 minutes. You can also skillet cook them.

4. Let your crispy bacon cool. Then, crumble it into small bits.

5. Mix flour, baking soda, baking powder, and cinnamon in a large bowl.

6. In a mixer, blend softened butter and peanut butter together.

7. Slowly, add in granulated sugar and brown sugar, mixing until creamy.

8. Next, add in egg and vanilla, mixing until fluffy. Slowly add in dry ingredients, blending thoroughly. (Note my beloved vintage Kitchenaid mixer! My mom handed it down to me, but it’s actually as old as I am and works like a champ!) Stir in bacon, chocolate chips, and chopped nuts (if you’re using them).

9. If you’re a huge chocolate fan, like me, feel free to toss in extra chocolate chips. Everything’s better with bacon and chocolate!

10. Finally, place scoops of dough onto a greased or non-stick baking sheet

11. You might have to press the dough into firm balls to keep it together, as the peanut butter can make it a bit crumbly.

12. Bake the cookies for about 12-14 minutes, or until golden brown.

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Betty Fraser - School Lunch Cupcakes!


  • 3/4 cups AP flour
  • 1/2 cup plus 1 t unsweetened cocoa powder
  • 3/4 t baking powder
  • 1/2 t baking soda
  • 1/4 t kosher salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1/3 cup canola or vegetable oil
  • 1 t vanilla extract
  • 1/3 cup whole milk
  • 1/3 cup Greek yogurt


  • Marshmallow fluff or marshmallow cream (depending on where you live!!)


  • 2 cups of dark chocolate chips
  • 3/4 cup of heavy cream


  • 1 cup of white melting chocolate


  • 2 piping bags with both 1/4" and 1/8" round tips

Makes 12 Cupcakes


1. Preheat oven to 350. Line 12 cupcake liners into cupcake pan, set aside.

2. Sift together flour through salt. Separately whisk eggs through yogurt. Gently blend together wet and dry mixes just until incorporated. With an ice cream scoop (tip) pour cupcake batter into liners but only fill halfway up, this is important. Place pan into oven for 16-20 minutes, test with toothpick until just done.

3. After the cupcakes have cooled, cut off any uneven tops, you want a flat top for this.

4. Fit the piping bag with the 1/4" round tip, fill bag with marshmallow filling. Gently insert the tip into the center of the cupcake and squeeze to fill the cupcake center with marshmallow fluff, repeat on all other cupcakes (you want to see the marshmallow when you remove the tip to make sure you've gotten enough filling into the cupcake).

5. In a separate bowl, place the dark chocolate chips. In a small saucepan warm the heavy cream just to a simmer (you want to see the bubbles starting to form around the sides). Once the cream is warm, pour it over the bowl of chocolate, let it set for about 30 seconds to melt the chocolate and then whisk to incorporate the cream.

6. Place all cupcakes on a grate with a pan below. Gently spoon the melted ganache topping over each cupcake, about 1 - 1/2 t per cupcake. Let this chocolate set up.

7. Prepare your second piping bag with the 1/8" tip and place the bag over a tall glass and twist the bottom of the tip so that the white melting chocolate doesn't pour out when you fill the bag. Then place the white melting chocolate in a microwavable bowl. Melt the white chocolate in the microwave in 30 second intervals, stirring between each heating. Once melted, pour your melted white chocolate into the prepared piping bag. Lift the bag out carefully holding the tip upright. Then with a rhythmic motion you will pipe the ribbon effect onto each of the cupcakes to perfection! Let set up and serve!

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Blueberry Angel Food Dream

Ingredients for Cake

  • 1 cup (120 g) cake flour, sifted
  • 1 ¼ cups (250 g) granulated sugar
  • ¼ tsp table salt
  • 12 egg whites, at room temperature
  • 1 ¼ tsp cream of tartar
  • 2 tsp pure vanilla extract

Ingredients for Whipped Cream

  • 2 cups (250 g) fresh or frozen blueberries, a handful reserved for garnish
  • ⅓ cup (65 g) granulated sugar
  • 2 cups (480 ml) heavy cream
  • ¼ cup (50 g) packed light brown sugar
  • 1 ½ tsp pure vanilla extract

Blueberry Angel Food Dream - Home & Family


1. Preheat the oven to 350F (180C).
2. For the cake in a medium bowl, sift together the flour, half of the sugar, and salt and set aside. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until foamy. Add 1 tablespoon water, the cream of tartar, and vanilla and whisk until just beginning to form soft peaks.
3. Add the remaining sugar, 1 tablespoon at a time, and whisk until incorporated. Continue whisking on medium speed until almost-stiff peaks form that are glossy and moist, and flop just a bit at the top when the whisk is raised. Sift the flour mixture over the whites, a little at a time, gently folding in the flour with each addition using a rubber spatula.
4. Transfer the batter to an ungreased 10-to-12 cup (2.4-to-2.8-L) tube pan. Smooth the top with a small offset spatula or butter knife, and run the spatula through the batter to break any air bubbles. Bake the cake for 35 to 40 minutes, rotating at the halfway point. The cake is ready when the top is browned and a cake tester comes out with a moist crumb or two. Place the pan upside-down on the neck of a wine bottle to cool completely. Using a small paring knife, release the cake from the sides of the pan and from the middle. Invert the cake right-side up onto a serving plate.
Whipped Cream:
1. For the whipped cream combine the blueberries, granulated sugar, and ½ cup (120ml) water in a small saucepan and cook over medium to medium-high heat until the berries are loose and jammy, about 20 minutes. Let cool completely. If the mixture looks too thick once it has cooled, add 1 or 2 tablespoons of boiling water.
2. Place the cream in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium to medium-high speed until the cream begins to thicket, 2 to 3 minutes. Add the brown sugar and vanilla and continue whisking until medium peaks form. Add the blueberry compote and whisk to combine.
3. Using a large serrated knife and a sawing motion, gently slice the cooled cake in half horizontally. Spread the whipped cream on the cut side of one cake layer, add the top layer, and spread the whipped cream all over the entire cake. Refrigerate for about 1 hour to set up.
4. Serve with a few fresh berries on each plate. The cake will keep refrigerated, lightly covered in plastic wrap, for up to 3 days.

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Italian Pasta Salad and Lemony Basil Pesto

Ingredients for Pasta Salad

  • 1 pound pasta
  • 1 pint cherry tomatoes
  • 8 oz mozzarella (I like using Ciliegine which are the small balls of mozzarella)
  • 1/2-1 cup pesto (Maria’s recipe)
  • 3-4 grilled chicken breasts; optional
  • 1 lemon
  • Basil

Ingredients for Lemony Basil Pesto

  • 3 heaping cups fresh basil
  • ½ cup freshly grated parmesan cheese
  • ½ cup pine nuts, toasted
  • 1 teaspoon fresh lemon zest
  • 2-3 tablespoons fresh lemon juice
  • 2 garlic cloves
  • ¼ cup olive oil
  • salt and pepper to taste

Directions for Italian Pasta Salad

1. Cook the pasta in salted water; make sure to cook it so it is al dente
2. Reserve about a cup of the pasta water
3. Strain the pasta and pour the cooked pasta back into the pot
4. Stir in 1/2 cup of the pesto
5. Add in a small splash of the pasta water to help loosen the pesto and create a sauce
6. Cut the tomatoes and mozzarella into about 1/2 inch pieces and add it into the pasta
7. Stir well
8. Add in the grilled chicken and mix well
9. Taste the pasta and add more pesto, lemon, salt and pepper as desired
10. Add more reserved pasta water if needed as well
11. I like to serve mine with a wedge of fresh lemon and a few pieces of fresh basil
12. Lemony Basil Pesto

Directions for Pesto

1. Place the pine nuts in a shallow skillet over medium heat; tossing/stirring frequently
2. Toast until the nuts are fragrant and slightly brown; careful, this can happen quickly
3. Allow the pine nuts to cool
4. Freshly grate the parmesan cheese using a food processor or hand grater
5. Place the basil, grated cheese, cooled pine nuts, lemon zest, lemon juice, and garlic cloves into a food processor
6. Process all of the ingredients together for about 15 seconds
7. With the mixer running slowly pour in the olive oil
8. Add salt and pepper to taste
9. Process again to mix
10. If the pesto is too thick you can add more olive oil
11. Serve!
12. Store in the refrigerator in a sealed container
13.*You can also place the pesto in an ice cube tray; fill each cube with pesto; freeze; once frozen place them into a freezer safe plastic bag

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Fennel, Olive and Goat Cheese Tarts


  • 1 (9 1/2 by 9-inch) sheet puff pastry, thawed and halved
  • 3 tablespoons extra-virgin olive oil
  • 1 large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 cup pitted oil-cured black olives, chopped
  • 1 teaspoon grated lemon zest plus 1 tablespoon juice
  • Salt and pepper
  • 8 ounces goat cheese, softened
  • 5 tablespoons chopped fresh basil

Spring Harvest Tart - Home & Family


1. Adjust oven rack to middle position and heat oven to 425 degrees. Arrange puff pastry halves spaced evenly apart on parchment paper–lined rimmed baking sheet and poke pastry all over with fork. Bake pastry until puffed and golden brown, about 15 minutes, rotating sheet halfway through baking. Using tip of paring knife, cut 1/2-inch-wide border around top edge of each pastry, then press centers down with your fingertips.
2. While pastry bakes, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add fennel and cook until softened and browned, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine, cover, and cook for 5 minutes. Uncover and cook until liquid has evaporated and fennel is very soft, 3 to 5 minutes. Off heat, stir in olives and lemon juice and season with salt and pepper to taste.
3. Mix goat cheese, 1/4 cup basil, remaining 2 tablespoons oil, lemon zest, and 1/4 teaspoon pepper together in bowl, then spread evenly over center of pastry shells. Spoon fennel mixture over top.
4. Bake tarts until cheese is warmed through and crust is deep golden, 5 to 7 minutes. Sprinkle with remaining 1 tablespoon basil and serve.

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Spring Vegetable Quiche
  • 1 ready-made 9” pie crust, bought from the freezer section
  • 2 Tbsp butter
  • 1 ½ Tbsp white miso
  • ½ cup shallots, finely chopped
  • 1 ½ cups fresh spinach leaves, roughly chopped into 1-inch pieces
  • 1 cup tender stem thin asparagus, chopped into 1-inch pieces, bottoms trimmed
  • Kosher salt and freshly ground black pepper
  • 5 large eggs, beaten
  • ¼ cup heavy cream
  • ½ cup fresh goat cheese curds
  • 1 Tbsp sesame seeds, half crushed

Spring Vegetable Quiche - Home & Family


  1. Preheat oven to 400F. Blind bake the pie crust, by lining with parchment paper and weighing down with pie weights or dried beans and bake according to instructions on the package until browned. Remove from oven and set aside.
  2. In a medium non-stick skillet, set over medium high heat, melt the butter and the miso, whisking together until emulsified and the miso is broken down. Add the shallots, and sautee until slightly browned, about 3-4 minutes. Add the asparagus, and sautee, tossing until softened about 5-6 minutes. Add the spinach, and toss until wilted, and season with salt and pepper to taste.
  3. Tip the sautéed vegetables into the pie crust, spreading it around evenly.
  4. In a medium bowl, whisk together the eggs, cream and sesame seeds and pour into the pie crust. Sprinkle in the goat cheese curds and using a spoon press in making sure that everything is submerged into the liquid.
  5. Place quiche on a lined sheet tray and bake until puffed up and slightly golden brown in areas. About 40 minutes. Allow to cool slightly on a rack before serving.
  6. Serving suggestion: Serve alongside a fresh green salad of spring vegetables.

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Rosemary Braised Chicken with Spring Vegetables

Ingredients for Rosemary Braised Chicken

  • 1 chicken
  • 1 large onion 2” julienned
  • 15 cloves garlic whole peeled
  • 1 tbsp vegetable oil
  • 3 tbsp butter
  • 8 sprigs rosemary
  • fresh bay leaves
  • 1 bottle white wine
  • 2 tbsp sherry vinegar
  • 1 lemon sliced
  • Salt
  • Pepper
  • 2 cups pee wee potatoes cut in ½
  • Egg wash mixture:
  • 1 egg yolk
  • 1 tbsp milk

Ingredients for Sealing Dough

  • 1/2 cups flour
  • 1 cup warm water
  • 4 tbsp flour for dusting table

Ingredients for Spring Vegetables

  • 2 cups blanched sugar snap peas
  • 1 cup pea tendrils
  • ½ cup cherry tomatoes
  • 2 tbsp finely minced chives
  • 1 tbsp extra virgin olive oil
  • Edible flowers for garnishing like violas

Rosemary Braised Chicken - Home & Family

Directions for Rosemary Braised Chicken

1. Break down chicken into breast, thigh, drumstick.

2. Season chicken with salt and pepper.

3. In a medium enamel coated cast iron pot heat butter and oil on medium high heat until butter browns. Add chicken skin side down and brown.

4. Turn and brown other side.

5. Remove from pan and reserve.

6. Add onions, garlic to pot and cover to cook until tender, 7-10 min. Add white wine, sherry vinegar simmer to reduce liquid by 50%.

7. Add rosemary, bay leaf then return chicken and top chicken with slices of lemon. Add potatoes.

8. Dust table with flour and roll dough onto a 1” rope shape and press onto edge of pot.

9. Place lid onto dough and seal dough to the edges.

10. Brush with egg wash mixture.

11. Bake in preheated oven 400⁰ for 1 hour.

12. Break off crust and lift lid.

Directions for Sealing Dough

1. In mixer with dough hook add water to bowl then cover with flour and mix on low speed 5 min to form smooth dough.
2. Let rest 15 min.

Directions for Spring Vegetables

1. Warm sugar snap peas and tomatoes in oil and season with salt and pepper. Finish with chives and garnish with pea tendrils and edible flowers.

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Gnocchi with Spring Vegetables

Ingredients for Gnocchi

  • 2 pounds russet potatoes (about 4 large), scrubbed
  • 1¼ cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 1 egg, beaten to blend

Ingredients for Basil Pesto

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • salt and freshly ground black pepper, to taste

Ingredients for Vegetables with Sauce

  • 8 cups water
  • Homemade Gnocchi
  • 1/4 lb fresh Snap Peas (loosely chopped)
  • 1/4 lb fresh Asparagus (shaved with vegetable peeler and loosely chopped)
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Evoo
  • Salt and Pepper, to taste
  • 1/4 cup Parmesan Cheese
  • Zest of 1/2 lemon, for garnish optional

Gnocchi with Spring Vegetables - Home & Family

Directions for Gnocchi

1. Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, about 45 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool
2. Sprinkle 1¼ cups flour and 1-2 tsp salt over potatoes. Make a well in the center. Pour egg into the well and stir in with a wooden spoon or fork.
3. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth, be careful not to overwork about 2 minutes.
4. Divide dough into 8 pieces. Roll each piece into a long rope. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured baking sheet.

Directions for Pesto

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
2. Add oil and process until fully incorporated and smooth.
3. Season with salt and pepper.

Directions for Vegetables with Sauce

1. In large pot, bring water to a rolling boil; carefully drop GNOCCHI in and boil until it floats (about 2-3 minutes)
2. Meanwhile heat 1 Tbsp BUTTER 1 Tbsp EVOO in skillet over medium heat; add GNOCCHI straight from the pot into the skillet; sauté one side until lightly browned (2-4 min); flip gnocchi to brown the other side (2-4 min); remove and set aside.
3. In another skillet on medium heat, melt 1 Tbsp BUTTER and 1 Tbsp EVOO; add SNAP PEAS and ASPARAGUS; sauté until slightly tender, about 3 minutes, tossing as needed.
4. Add cooked GNOCCHI sprinkle in SALT and PEPPER; heat until warmed through, tossing as needed.
5. To serve, top with PARMESAN CHEESE and LEMON ZEST. Drizzle with Pesto.

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Lemon Custard Cake with Huckleberry Preserves and Toasted Marshmallow Frosting

Ingredients for Cake

  • 10 large egg yolks , at room temperature
  • 1.5 cup whole milk, at room temperature
  • 3.5 teaspoons vanilla extract
  • 4 cups cake flour
  • 2 1/2 cups sugar
  • 2 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 20 tablespoons (10 oz / 280g) unsalted butter, cut into pieces and at room temperature

Ingredients for Lemon Custard (Make a day ahead and keep chilled)

  • 1 cup fresh squeezed lemon juice, strained
  • 3 egg yolks
  • 3 whole eggs
  • ¾ cup granulated sugar
  • 8 Tablespoons (4 ounces) unsalted butter, cold and cubed

Ingredients for Huckleberry Jam (Make one day ahead and keep chilled)

  • 1 cup granulated sugar
  • 3 cups frozen huckleberries (or alternatively, use blueberries)
  • 1 split and scraped vanilla bean or 1 teaspoon vanilla bean paste

Ingredients for Mashmallow Frosting

  • 4 egg whites
  • 2 cups granulated sugar
  • 1/2 c water
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon kosher salt

Lemon Custard Cake - Home & Family




1. Preheat the oven to 350°F. Using non-stick spray, spray the sides of two 8 by 3-inch round cake pans and line the bottom with a parchment paper round that has been cut to fit. Spray the parchment paper as well.
2. In a medium bowl, whisk together the egg yolks, 1 cup of the milk, and the vanilla.
3. Sift the flour, sugar, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment and mix on low for 30 seconds. Add the cold, cubed butter and beat on low until a dry, crumbly mixture forms. Add 1/2 cup of milk and mix on low speed until moistened, scrape down the bowl. Then beat on medium speed for 1 1/2 minutes until smooth and aerated. Scrape down the sides of the bowl again. Add egg mixture in three batches, mixing on medium speed for 20 seconds and then scraping down the bowl after each addition.
4. Transfer the batter to the prepared pan and smooth the surface with an offset spatula. Bake, rotating the pan midway through baking, until the cake springs back when gently pressed in the center, 55 to 60 minutes.
5. Let the cake cool on a wire rack for 30 minutes, and then run an offset spatula around the inside of the pan. Invert the cake onto the wire rack, lift off the pan, and remove the parchment. When the cake is cool enough to handle, after about 20 minutes, reinvert it so the top is facing up. Let cool completely, wrap tightly in plastic wrap, and refrigerate for at least 3 hours before assembling.


1. In a metal bowl, combine the eggs and egg yolks with the sugar. Add the lemon juice and whisk until fully incorporated.
2. Set the metal bowl over a pot of simmering water. While stirring frequently, gently cook the ingredients over the simmering water until the custard is thick and coats the back of a spoon. Do not allow the water to come to a boil. Keep at a gentle simmer to prevent the in the custard from curdling. Remove the metal bowl from the heat. Add the cubes of cold butter and whisk together to emulsify.
3. Strain the lemon custard through a chinois, or fine meshed sieve into a clean bowl. Cover the bowl with plastic wrap touching the surface of the custard. Store in the refrigerator overnight.



1. In a large, non-reactive sauté or braising pan (stainless steel), cook the sugar over medium high heat until it begins to caramelize.
2. Using a rubber spatula, gently stir the sugar to ensure that all of it begins to caramelize at once and cooks evenly. Once the sugar is a rich, burnished brown color, add 2 cups of the berries.
3. Stir the berries continuously until they begin to release their juices and break down. Continue stirring for about 3 more minutes.
4. Add the last cup of frozen berries and cook until the juices of the first batch of berries are thickened and glossy.
5. Transfer the jam to a clean bowl. Allow to cool to room temperature, then cover tightly and store in the refrigerator overnight.


1. In a super clean, medium sauce pan, combine the sugar and water. Add more water if needed to create a “wet sand” consistency.
2. In the super clean bowl of an electric stand mixer, place the 4 egg whites
3. Place the pot with the sugar over high heat. Cook the sugar syrup until it just starts to thicken and reaches 230 degrees on a candy thermometer.
4. Begin whipping the egg whites on high speed. Once they begin to foam, stop the mixer and add the cream of tartar and salt. Once again whip on high speed until the mixture is thick and glossy and holds soft peaks. Slowly, with the mixer still running on high speed, drizzle in about 1/3 of the syrup. Allow the egg whites to warm and then continue pouring the rest of the syrup into the bowl. Whisk on high speed until a thick, glossy white fluff forms and the mixture starts to cool slightly. It is best for this application to work with the meringue while it is still warm.


*Place your store bought vanilla frosting in a piping bag with a wide opening.

1. Unwrap the first 8” yellow cake round and place it on a plate or turn table.
2. Remove the parchment paper from the bottom of the cake.
3. Place an 8” cardboard cake round under the cake.
4. Using a long, sharp serrated knife, slice the dome of the cake off, using slow even
5. Sawing motion.
6. Slice the cake round into two even halves to create 2 layers of cake.
7. Set aside and repeat the same process for the second cake round.
8. Place the round that has the cardboard underneath it on your turn table.
9. Pipe a ring of vanilla frosting around the circumference of the cake round. This
10. Will serve as your border and keep the cake fillings from oozing out of the sides of the cake.
11. Fill the center of the frosting circle with lemon curd.
12. Place another layer of vanilla cake over the lemon curd.
13. Pipe another border of vanilla frosting.
14. Fill this one with huckleberry jam.
15. Repeat, alternating with lemon curd and huckleberry jam to fill the layers.
16. With a small offset spatula, use a little more of the vanilla frosting to smooth the
seal of each border so none of the fillings ooze out.
17. Cover the whole cake with plastic wrap and put it in the freezer for about 30
18. Minutes before moving ahead to frost it.
19. Make the Marshmallow frosting and place it in a piping bag with a wide opening.
20. Pipe marshmallow frosting in wide strips over ¼ of the cake, working from bottom to top. 21. With a small spoon, make luscious swirls of marshmallow all over the frosting. Repeat with another third of the cake and so on.
22. Then, pipe a thick layer of frosting over the top of the cake and make the luscious
23. swirls with the spoon over the top of the cake.
24. Using a kitchen torch, toast the marshmallow to your liking.
25. Keep the cake in a cool area of your house, but not in the refrigerator, until ready to
26. Serve.

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10 of 42
Roasted Salmon with Corn and Feta Salsa

Ingredients for Salmon

  • Large Whole Salmon Fillet (3lbs) skinless or 8 x 6oz Fillets skin on
  • Salt and Pepper
  • Olive Oil

Ingredients for Salsa

  • 6 Corn on The Cob, Steamed
  • 2 Tbs Basil
  • 2 Tbs Mint
  • 2 Limes, Juiced
  • 2 Tbs Olive Oil
  • 1 Cup Feta, Crumbled or Shaved

Roasted Salmon with Corn and Feta Salsa - Home & Family

Directions for Salmon

1. Preheat oven to 400.

2. Line a baking with sheet with unbleached Parchment paper.

3. Place Salmon on baking sheet and season with salt and pepper.

4. Brush with olive oil

5. Roast for 15 - 20 mins.


1. Preheat oven to 400

2. Season salmon pieces with salt and pepper.

3. Heat grapeseed oil in a large ovenproof skillet over medium-high heat.

4. Place the salmon in skillet skin side down.

5. Press gently on fillets with a spatula so that the skin is in contact with pan and gets golden and crispy, about 4-5 minutes.

6. Transfer the skillet to oven (do not turn fish over) and roast in the oven for an additional 5-6 minutes.

7. Remove from oven and allow salmon to rest.

Directions for Salsa

1. Cut/shave the kernels off the corn cobs as close to the cob as possible.

2. Roughly chop the basil and mint and add to the husked corn.

3. Mix the lime juice and olive oil together and pour over the salad. Season with salt. Add the feta.

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11 of 42
Chicky Cupcakes

Ingredients (Makes 12 cupcakes)

  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup salted butter
  • 3 egg whites
  • 1 tbsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk

Ingredients for Buttercream

  • 6 cups confectioner’s sugar
  • 1 cup softened butter
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 cup semisweet chocolate chips

Ingredients for Chicks

  • 2 cups fondant
  • 8 drops yellow food coloring
  • 2 drops orange food coloring
  • 1 tsp dark sprinkles

Ingredients for Chocolate Eggs (Optional; Use in place of fondant chicks)

  • Chocolate eggs with candy shell – about ½ inch wide (i.e. Hershey’s mini chocolate eggs, Cadbury mini chocolate eggs)
  • 2 tsp cocoa powder mixed with 2-4 tsp vodka

"Chicky" Cupcakes - Home & Family

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


1. Whisk the dry ingredients together in a large bowl. Set aside.
2. Cream the butter and sugar.
3. Mix in all of the wet ingredients.
4. Using a stand mixer slowly add in the dry mixture to the wet mixture and mix until combined.
5. Pour into papered cupcake pan and bake at 350F for about 15 minutes.
1. In a small bowl melt the cream and chocolate then set aside to cool.
2. Cream the butter until light and fluffy
3. Add the confectioners' sugar in while mixing and then add the cream in. Mix until smooth.
4. Separate about a 1/4 of the buttercream into a bowl and beat with the room temperature melted chocolate. Add to a piping bag fitted with a 133 tip.
5. Color the remaining mixture with green food coloring and add to a piping bag fitted with a 133 tip.
1. Add orange food coloring to about 2 tbsp of the fondant and fold until mixed in. Roll out to an 1/8 inch thickness and cut into small diamonds. lightly impress a line across the short end of the diamond and fold to a right angle.
2. Add yellow food coloring to about 1 3/4 cups of the fondant and fold until mixed in. Take about a teaspoon of the yellow fondant and roll into a sphere.
3. Add two dark sprinkles to the head for the eyes then add the beak. You can brush a small amount of water onto any area that is not sticking.
4. Pipe the grass using the green buttercream and a 133 tip. Pipe a nest on top using the chocolate buttercream and a 133 tip. Place two to three chicks in each nest and enjoy!
1. Mix well: 2 tsp cocoa powder with 2-4 tsp vodka
2. Dip a small brush into the mixture and flick onto your candy covered chocolate eggs.
3. Allow to dry, then place in nest.

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12 of 42
Warm Artichoke Salad with Bacon Mustard Vinaigrette

Ingredients fror Salad

  • 8 Large artichokes hearts ¼ warm
  • ½ cup pecorino (peeled with vegetable peeler)
  • 1 head frisee (separated leaves)
  • 1 red Belgian endive cut bias (just 2 inches of tops reserved in acidulated water)
  • 10 leaves fresh mint rough chopped
  • 10 leaves fresh basil rough chopped
  • 2 tablespoon Extra Virgin Olive Oil
  • ½ tablespoon garlic (cooked slightly browned)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • ¼ cup Bacon Mustard Vinaigrette
  • 1 teaspoon lemon zest

Ingredients for Bacon Mustard Vinaigrette

  • 4 slices of thick bacon (diced)
  • 3 tablespoons bacon grease reserved from cooking
  • 1 clove garlic (minced)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons stone ground mustard
  • 1 tablespoon honey
  • Salt and pepper to taste

Ingredients for Artichoke Hearts

  • 8 Artichokes cleaned and peeled to hearts. Thistle removed (cut into ¼ as much stem on as possible)
  • 5 lemons
  • 1/2 cup extra virgin olive oil
  • 1 cup white wine
  • 4 sprigs fresh thyme
  • 2 cloves garlic
  • 6 peppercorns
  • 1 tablespoon salt
  • ½ teaspoon chili flakes
  • ¼ cup chopped onion (rough cut large)
  • ¼ cup chopped celery (rough cut large)
  • 4 quarts water

Warm Artichoke Salad - Home & Family

Directions for Salad

1. In a large bowl mix all the above ingredients together. Spoon onto a large decorative long plate if possible.

2; Serve while artichokes are warm.

Directions for Vinaigrette

1. Cook the diced bacon in a pan over medium heat until cooked through and crisp. Remove from the pan with a slotted spoon and place on a paper towel to drain the grease.

2. Remove from the heat. Add the apple cider vinegar, stone ground mustard, honey then season with salt and pepper.

3. Whisk until well combined. Serve Warm

Directions for Artichokes

1. Peel artichokes remove thistle and ¼. Place in acidulated water until ready to cook.
2. Combine all above ingredients and bring to a simmer for 30 mins to combine flavors.
3. Add your artichoke and cook for 15 min or until fork tender.
4. Cool in cooking liquid to room temp.

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13 of 42
Mussels with New Potatoes and Grilled Corn Ragout


  • 3 ears of corn, husked
  • 2 teaspoons canola oil
  • 3 tablespoons extra virgin olive oil
  • ½ large onion (about 6 ounces), diced
  • 1 medium carrot, peeled and diced
  • 2 stalks celery, diced
  • 2 plump garlic cloves, halved, green shoots removed, and minced
  • 2 ounces thick-cut bacon, diced
  • 1 fresh flat-leaf parsley sprig, plus 2 tablespoons minced fresh flat-leaf parsley
  • 1 tarragon sprig
  • 1 pound fingerling potatoes or other small waxy potatoes, steamed until tender and sliced ½ inch thick (on the diagonal if using fingerlings)
  • Kosher Salt
  • 1 ½ cups Chicken Stock or water
  • 6 ounces Romano beans or other green beans, trimmed and cut into 1-inch lengths
  • 2 pounds clams OR 1 ½ pounds mussels, purged
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 1 to 2 teaspoons freshly squeezed lemon juice (to taste)


1. Prepare a medium-hot grill or heat a cast-iron skillet over medium-high heat. Rub the corn lightly with canola oil and grill, turning frequently, until lightly colored, 10 to 15 minutes. Remove from the heat and allow to cool slightly, then slice off the kernels and set aside. Don’t throw away the cobs.
2. Heat 2 tablespoons of the olive oil over medium heat in a wide, deep, lidded frying pan or Dutch oven and add the onion, carrot, and celery. Cook gently, stirring often, until the vegetables begin to soften, about 5 minutes. Add the garlic, bacon, parsley sprig, and tarragon. Continue to cook until the mixture is soft, another 5 to 10 minutes, and add the remaining tablespoon of olive oil, the potatoes, the stripped corncobs, and 1 teaspoon salt. Cook 5 minutes, stirring a few times, and add the chicken stock or water. Bring to a simmer, cover, and simmer 5 minutes. Remove the corncobs and the herb sprigs, add the green beans, cover and cook 5 to 8 minutes, until the beans are tender. Stir in the corn kernels.
3. Lay the clams or mussels on top of the vegetables. Cover and cook until they open up, 4 to 5 minutes. When the bivalves have opened, use tongs to remove them to a bowl. Return the ragout to the heat, and stir in the butter, salt and pepper to taste, lemon juice, and minced parsley. Taste and adjust the seasonings.
4. Spoon about three-fourths of the ragout onto a very large platter or into a wide bowl. Toss the clams or mussels with the remaining ragout and place them over the ragout on the platter. Scrape any liquid and ragout remaining in the pan over the top and serve.

NOTE: You can make this through step 2 several hours ahead of serving. Cover and set aside. Shortly before serving, bring back to a simmer and proves with step 3. If you have leftovers, remove the clams and mussels from the shells and add to the ragout. Reheat gently in a wide pan.

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14 of 42
Raspberry Marshmallow Treat Bunny Pops

Ingredients for Krispie Bunny Pops (Makes 12)

  • 12 Marshmallow Treat Hearts(about 2.5” each), use store-bought or homemade fruity versions (recipe below)
  • 1 pound White Candy Melts
  • ½ cup Shortening
  • 24 Small Candy Eyes
  • 12 Large Pink Heart-shaped Sprinkles
  • 1 (2 ¼”) piece of black licorice lace, cut into 6 equal pieces
  • 1 tube black piping gel
  • ¼ cup pink sprinkles/sanding sugar
  • 12 Lollipop or Popsicle Sticks

Ingredients for Homemade Fruity Marshmallow Treats

  • ¼ cup Butter, Shortening, or Coconut Oil
  • 16 ounces Marshmallows
  • 2.5 ounces Freeze Dried Raspberries, Mango, or Blueberries pulverized (about 1 cup for the raspberries, ¾ cup for the mango, or ½ cup for the blueberries
  • 6 cups Krispie Rice Cereal

Raspberry Marshmallow Treat Bunny Pops - Home & Family

Directions for Krispie Bunny Pops

1. Use a 2.5-inch heart cookie cutter to stamp out 12 hearts.

2. Melt Candy Melts with shortening in microwave or over double boiler. When smooth and loose, pour into pint glass or tall container (with a wide enough mouth to allow for the rice Krispie treats).

3. Prepare bunny ears: Place sprinkles in bowl or small dish. Slice jumbo marshmallows in half on the diagonal, lengthwise. Press the cut sides (sticky and exposed) into pink sprinkles. Set aside.

4. Dip lollipop or popsicle sticks in melted Candy Melt, then press into the end of each rice Krispie treat between the rounded humps of the heart. Set treats with sticks on parchment-lined baking sheet and allow to cool for a few minutes (this will help keep the stick in place while dipping).

5. Dip treats into Candy Melt by holding stick and pressing into container. Pull treat out of Candy Melt and spin slightly to remove excess candy coating. Scrape back side of treat against side of container to remove even more. Place back on parchment lined baking sheet.

6. Press bunny ears into the top of each treat, making sure they’re stuck in the candy melt.

7. Place two eyes onto the face of each treat.

8. Place one pink heart shaped sprinkle centered below the eyes for the nose.

9. Place 3 licorice pieces on one side of the nose and 3 on the other side of the nose for the whiskers

10. Use the piping gel to draw the mouth.

11. Allow treats to set completely on parchment lined tray before serving. At least one hour. Refrigerate for faster results.

Directions for Homemade Fruity Marshmallow Treats

1. Heat butter in large stock pot over medium-low heat until melted.
2. Add marshmallows, stir frequently until melted. It will be smooth and loose when ready.
3. Add pulverized fruit to marshmallow, stir quickly to combine.
4. Take pot off heat, add cereal. Stir quickly to incorporate completely.
5. Press marshmallow mixture into greased 9x13 baking dish. Smooth top with wet spatula. Allow treats to set for at least 2 hours.
6. When treats are cool to the touch, cut into hearts with cookie cutter, about 12 in total.

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15 of 42
Ryan's Perfect Butterscotch Pudding


  • 2 oz Unsalted Butter
  • 1 ⅓ cup Dark Brown Sugar
  • ⅔ teaspoon Salt
  • 2 ¾ cup Half and Half
  • 3 egg yolks
  • ⅔ cup Butterscotch Chips
  • 2 packets of Gelatine Powder
  • ½ cup cold milk


  1. In a small bowl, combine the gelatine and cold milk. Set aside to bloom.
  2. In a medium pot, melt the butter, salt and brown sugar together, stirring constantly. Cook over medium-high heat until an even dark brown, just before it starts to smoke.
  3. Immediately add the half and half very slowly, whisking constantly. Continue whisking as the mixture comes back to a simmer.
  4. Add about a half cup of the simmering half and half mixture to the egg yolks in a small bowl, whisking constantly. Then return the warm egg yolk/dairy mixture back to the pot and whisk thoroughly. Cook on medium heat until thickened, about 1-2 minutes.
  5. Turn the heat off and add the butterscotch chips to the pot. Whisk to combine. Add the bloomed gelatine/milk mixture and whisk to combine. Strain the pudding through a fine mesh sieve and place plastic wrap directly on top to prevent a skin forming on the surface. Refrigerate until completely cool, at least 4 hours.
  6. When ready to serve, put the cold pudding in a food processor and pulse it until smooth and silky. Serve with a dollop of whipped cream, a little chocolate sauce and a pinch of maldon sea salt with your favorite shortbread cookie.

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16 of 42
Marble Dipped Floral Cookies

Ingredients for American Crusting Buttercream

  • 1 cup salted butter
  • 1 1/4 cup Crisco shortening
  • 2 teaspoons vanilla extract
  • 1 2lb bag of confectioners’ powdered sugar (white powdered sugar) or about 7 1/2 cups
  • 2 to 3 tablespoons whole milk or heavy cream

Ingredients for Honey Glaze

  • 1 Tbsp honey
  • 2 Tbsp milk plus 2 tsp
  • 1 tsp clear vanilla extract
  • ½ tsp lemon juice
  • 2 ¼ cups powdered sugar


1. Cream your butter and shortening until well incorporated. Both must be at room temperature to prevent clumping.
2. Once creamed, add your vanilla and mix again.
3. Sift your powdered sugar to make sure there are no clumps and add it in.
4. Place a towel over your mixer to prevent a powdered sugar storm.
5. Once mixed, slowly add in your milk one Tbsp at a time because you can always add more but you can't take it out.
6. Mix until smooth, about 1 minute on medium to high speed. Be sure not to over-whip your buttercream. DON’T panic you won't ruin it if it whips longer.
Store unused buttercream in an airtight container in the fridge for up to a week or freeze for up to three months.


1. Mix Honey and milk together in a medium bowl.

2. Add clear vanilla and keep stirring

3. Add lemon juice, I know it sounds strange, but it balances out the sweetness

4. Add sifted powdered sugar and mix until smooth. You should be able to pull the spoon straight up and it will drizzle down.

5. Dip cookies.

6. Place on wire rack with parchment paper to catch any drips. Allow 1 to 2 hours to dry.


Dip and pull straight up slowly. Mix in any colors to marbleize your cookies.

Second option outline with buttercream and fill with glaze. Your glaze will dry harder than your buttercream because the buttercream just crusts over.


• Pink food coloring (Liquid)

• Red food coloring (Liquid)


• Bright white icing color

• green (any green will work, I use a little to make a mint light green) gel food coloring

• Black gel food coloring (Americolor brand or Gel paste)

• Tip 104

• Tip 2

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17 of 42
King Cake Pancakes

Ingredients for Pancakes

  • 2 c AP flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 c buttermilk
  • 1/4 c ricotta
  • 2 eggs
  • 3 tbsp melted unsalted butter
  • 1/4 c canola oil and butter for pan

Ingredients for Maple Glaze

  • 1/4 c melted unsalted butter
  • 1/2 c maple syrup (the real stuff)
  • 1 c powdered sugar, sifted

Ingredients for Sanding Sugar

  • 1 bottle gold sanding sugar
  • 1 bottle green sanding sugar
  • 1 bottle purple sanding sugar

King Cake Pancakes - Home & Family


1. Whisk all dry ingredients into a large mixing bowl. Whisk all wet ingredients into another. Pour wet ingredients into dry and fold together JUST until combined, DO NOT OVER MIX. Let the batter set for about 10 minutes. It will be thick, thicker than you're used to, but that's ok!

2. Pick your largest non-stick skillet (or whatever you've got!) and heat it to medium-high. Add about a tablespoon of canola oil and a tablespoon of butter into the bottom of the pan. Once the pan is nice and hot add in the pancakes (I like mine to each be about 1/2 a cup of batter). Cook until small bubbles start to form around the edges and flip. They usually take around 6 minutes total!

3. As the pancakes finish up plate them in stacks of three and quickly whip up the glaze (if using). If you just want to serve with maple syrup and a bit of salt, they’ll be PERFECT for any Sunday morning!

4. To make the glaze, for our super extra Mardi Gras themed pancakes, whisk together the melted unsalted butter with the maple syrup and then sift in the powdered sugar. Whisk again until there are no visible lumps and pour over the stacks of pancakes. There should be enough to evenly distribute over all four stacks! Once you’ve put the maple glaze on if you’re going to use sprinkles you’ll have to do it FAST because it will set pretty quickly.

5. Feel free to get super creative with the sanding sugar, you can either separate out the three colors or you can mix them together and have sprinkle confetti. Regardless, I’d try to use less than 1 tablespoon per stack, if you use much more they’re going to be overly sweet!

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18 of 42
Lemon Ricotta Ravioli with Orange Beurre Blanc

Ingredients for Ravioli

  • 2 Cups Fresh Whole Milk Ricotta Cheese
  • ½ Cup Grated Parmesan cheese
  • 3 Each Lemons, zested
  • ½ Medium White Onion, diced small, sautéed until soft
  • 3 Pounds Fresh Pasta Sheets
  • 2 Large Eggs (one for mix, one for wash)
  • Olive Oil
  • Salt & Pepper to taste

Ingredients for Davio's Orange Beurre Blanc Sauce (yields 8 oz.)

  • 8 oz Orange Juice
  • 8 oz Soft Cubed Unsalted Butter
  • 2 ea Small Minced Shallots
  • To taste Salt and Black Pepper

Lemon Ricotta Ravioli - Home & Family

1. In mixing bowl combine cheeses and lemon zest. Mix in one egg and onion. Season with salt and pepper to taste, mix well.
2. Beat (in a separate bowl) the other egg with 2 tbsp of water, for egg wash.
3. (With a Pasta Grid) Place pasta sheet over pasta grid. Brush all edges with egg wash. Spoon a tablespoon of ravioli mixture into the pasta well. Cover with another pasta sheet. Seal well with rolling pin. Continue process until filling is gone.
4. (Without a Pasta Grid) Starting 1 inch from 1 short side of a pasta sheet, spoon a tablespoon of ravioli mixture onto the pasta sheet. Space mounds about 2 inches apart until pasta sheet is full. Brush pasta edges with egg wash. Cover with another pasta sheet. Press down around filling to eliminate air pockets to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2 – 2½ inch ravioli.
5. Repeat above with more pasta sheets and remaining filling, making about 36 ravioli.
6. Place ravioli on sheet tray with parchment and corn meal or a floured baking sheet. (Can be made 6 hours ahead of time.)
7. Cover and chill.

1. Place a large pot on stove, fill ¾ with salted water, high heat.
2. When water is boiling, gently drop in ravioli to cook. When ravioli float to the surface, fish them out with a strainer- drain well.
3. Place ravioli on plate. Ladle your favorite sauce over ravioli (see Beurre Blanc recipe below); sprinkle with desired garnish (chopped chives & parmesan cheese). 6-8 per person.

1. In a sauce pot combine Orange Juice and Shallots. Reduce over medium-high heat until almost a syrup.
2. Lower heat to med-low and gradually whisk all the butter cubes in to form the sauce. DON’T boil or the sauce will separate.
3. After all butter is blended in season to taste with salt and black pepper.
4. Sauce is now ready to add to the ravioli’s.

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19 of 42
Orange Blossom Madeleines

Ingredients for Cookies

  • 1/2 cup unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 large egg yolks
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla bean paste (or extract)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon orange blossom water
  • TIP: Butter the molds lightly with softened butter

Ingredients for Dark Chocolate Candy Melts

  • 1 cup dark chocolate candy melts

Orange Blossom Madeleines - Home & Family

Directions for Cookies

1. Adjust oven rack to low center position; heat oven to 375 degrees. Whisk flours and salt together in small bowl; set aside.

2. Beat yolks with whole egg in bowl of electric mixer fitted with the whisk attachment. Mix until the color changes to light yellow and gets fluffy, about 3 minutes. Next add the sugar, vanilla bean paste & orange blossom water and beat until ribbons form in the batter, about 3 minutes. Lightly fold in flour mixture, then melted butter. (do not over mix)

3. Spoon batter into a piping bag and pipe enough batter to just fill to the top of each mold. (or use a spoon to fill the molds) Bake until tops are golden and cakes spring back when pressed lightly, about 8 minutes. Transfer the madeleines to a sheet of parchment to cool.

OPTION: Dip cooled Madeleines halfway in melted dark chocolate

Directions for Dark Chocolate Candy Melts

1. Melt in microwave. Dip madeleines halfway into chocolate; put in refrigerator to set.

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20 of 42
Grilled Spicy Lime Chicken Skewers with Grilled Veggies


  • 1 Tbsp. lime zest
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup Sriracha sauce + extra to serve
  • 1 Tbsp. olive oil + extra to brush
  • salt and pepper to taste
  • 2 lbs. skinless, boneless chicken though, cut into 1 1/2 inch chunks
  • 1/2 cup of thick greek yogurt
  • cilantro leaves and lime wedges for garnish


  • 1/2 lb. of asparagus, trimmer
  • 3 carrots, cut lengthwise in half
  • 1 yellow squash, cut into angled 1/2-inch slices
  • 1 zucchini, cut into angled 1/2-inch slices
  • olive oil to coat (approx. 2 Tbsp.)
  • salt and pepper to taste

Grilled Spicy Lime Chicken Skewers - Home & Family


  1. Place the lime zest, lime juice, sriracha, oil and salt & pepper in large bowl and mix to combine. Reserve 2 Tbsp for later.
  2. Place chicken and sauce in zip lock bag and smoosh together. Put in fridge to marinate for 15 minutes at least.
  3. Preheat grill (or grill pan on stove) and thread the chicken onto metal skewers. brush the chicken with the extra oil and place on grill or in pan. Cook for 4-5 minutes until cooked through. Place on a plate and tent aluminum foil over chicken and let rest.
  4. Place veggies in a large bowl, and add olive oil, salt and pepper. Toss the veggies to coat and let sit for 10-15 minutes.
  5. Place the veggies in a grill basket (on grill) or place directly on the grill pan (on stove) until cooked through. Remove and place on a plate. Lay skewers on top.
  6. Place reserved marinade and greek yogurt in small bowl and stir to combine. Use sauce for dipping chicken and veggies.

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21 of 42
Italian Lemon Cakes


  • ½ cup white chocolate, melted (white chocolate chips or chunks)
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 5 eggs
  • 3 cups very finely chopped almonds
  • Zest from 2 lemons
  • Strawberry gelato

Italian Lemon Cakes - Home & Family


1. Preheat the oven to 320° F.
2. Prepare a 6-cup mini cake pan. Brush the individual cups with butter and then light coat in flour. Set aside.
3. Cream butter, sugar and lemon zest in a stand mixer fitted with a paddle attachment. When the mixture is light and fluffy incorporate the eggs one at a time. Add the chopped almonds and stir to combine. Add the melted white chocolate.
4. Divide the batter evenly between the cake cups. Bake for 30 minutes.
5. Allow the cakes to cool for 10 minutes before you turn them out.
6. Serve the cakes with a scoop of strawberry gelato

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22 of 42
Blood Orange Date Braised Lamb Shanks


  • Kosher Salt
  • 3 heads Roasted Garlic (Instructions below)
  • 1 ½ tablespoons Grated Fresh Ginger
  • 3 teaspoons Ground Coriander
  • 1 ½ teaspoons Dried Aleppo Chili
  • 3 Lamb Shanks, ~1lb/each
  • Olive Oil
  • 1 Large Yellow Onion, Thinly Sliced (~1 pound)
  • 2 tablespoons Tomato Paste
  • ½ cup Pitted Deglet Dates (~3oz)
  • ½ cup Dried Apricots, no sulfur (~3.5oz)
  • 2 cups Red Wine
  • 4 Whole Star Anise
  • 2 Blood Oranges, Quartered (skin left on)
  • Stock or Water to cover lamb, roughly 1 cup
  • 2 heads Radicchio, cut into wedges (~8 per head)
  • 2-4 tablespoons Bacon/Chicken/Goose Fat
  • Italian Parsley to garnish

Ingredients for Roasted Garlic

  • 3 heads Garlic
  • 4-6 tablespoons Olive Oil
  • Tin Foil

Braised Lamb Shanks - Home & Family


1. Season shanks all over with salt.

2. Make paste with roasted garlic cloves, fresh ginger, coriander, and chili by mashing all together in small bowl. Smear paste over shanks and marinate for at least one hour, and preferably overnight. Allow shanks to reach room temperature before proceeding.

3. Heat oven to 325˚

4. Scrape as much of the marinade-paste off the shanks as possible. If left on, it can burn while searing the shanks.

5. Heat oil in heavy-bottomed stock pot or Dutch oven. Sear lamb shanks on all sides until browned all over, about 8-10 minutes. Transfer to a plate and set aside.

6. Add sliced onion to pot, saute with salt until softened, 6-8 minutes.

7. Add tomato paste, dates, and apricots. Stir to combine. Saute for 2-3 minutes. Season with salt.

8. Add wine, bring to a boil, scraping up brown bits on bottom of pan. Reduce heat and simmer until reduced by half, 6-8 minutes. Add star anise.

9. Return lamb back to pot. Add quartered oranges, and enough broth or water to barely cover the lamb (about ⅔ -¾ up the side of the shanks). Bring to a simmer, then cover pot and slide into oven.

10. Braise in oven until lamb is fork tender (1.5-2 hours). Transfer lamb to clean plate.

11. Remove orange quarters from pot, discard. Using slotted spoon, scoop out most of the onion/date/apricot mixture. Place on serving dish.

12. Bring remaining liquid in pot to a boil, reduce heat, and simmer until desired thickness is reached for saucing, 8-15 minutes. Season with salt.

13. While liquid is simmering, cook radicchio.

14. Heat bacon fat in cast iron pan until shimmering.

15. Add radicchio wedges to pan, sprinkle with salt. Cook for 2-3 minutes per side, until browned all over.

16. Plate lamb on top of strained date/apricot mixture, beside radicchio. Dress with reduced sauce. Garnish with parsley.

Directions for Roasted Garlic

1. Heat oven to 425˚.

2. Cut garlic bulbs in half along the equator.

3. Place garlic cloves on individual sheets of tin foil.

4. Drizzle exposed cloves with olive oil.

5. Put garlic bulbs “back together,” smashing the olive oil between two halves.

6. Wrap each bulb in foil.

7. Place foil packets in oven and roast until golden brown, ~60minutes.

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23 of 42
Neapolitan Icebox Cake


  • 1 1/2 cups strawberries, hulled
  • 3 tablespoons granulated sugar
  • 3 3/4 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 3/4 cup confectioners' sugar, plus 3 Tbsp
  • 2 1/2 tablespoons Dutch process cocoa powder
  • 2 drops red food coloring, optional
  • about 18 whole sheets of graham crackers
  • Cocoa powder to dust on top of finished cake (optional)

Neapolitan Icebox Cake - Home & Family


1. Line a 9-in-by-5-in loaf pan with plastic wrap. Set aside.

2. In a food processor or blender, puree the strawberries, stopping the machine when they are still a bit chunky. Add the granulated sugar and stir to combine. Place in the refrigerator.

3. In the bowl of a stand mixer, fitted with the whisk attachment, add the heavy cream, vanilla, and confectioners' sugar and whisk on medium to medium-high speed until the cream holds stiff peaks. With icebox cakes, I like to whip the cream a tad bit longer than one might otherwise do, as a stiffer cream ensures a sturdy cake.

4. Divide the cream into thirds, leaving one third in the stand mixer bowl and placing the other two in separate mixing bowls. To one of the mixing bowls, add the puree and fold gently with a rubber spatula. I like to add a drop or two of red food coloring, as well, so the strawberry color really pops, but this is optional. Set aside.

5. Sift the cocoa powder over the cream still in the stand mixer bowl, return the bowl to the stand mixer, and whisk on medium until the cocoa powder is fully incorporated. Set aside.

6. Begin assembling the cake by placing a layer of strawberry whipped cream on the bottom of the prepared pan. This is easier said than done, as the plastic wrap makes it a bit challenging. Don't worry if it's not perfect. I like to make my strawberry layers just slightly bigger than the other layers, but that is just me.

7. Place a layer of graham crackers on top of the strawberry cream, breaking up additional crackers to fill in all the gaps. Ideally, you want a solid layer of crackers.

8. Layer the chocolate whipped cream over the crackers, then add another layer of crackers. Repeat with the vanilla whipped cream and a layer of crackers. Continue layering in this order (strawberry, chocolate, vanilla) once more. You should have 6 layers of whipped cream total, and six of crackers. The final layer will be one of crackers and may reach above the edge of the pan. You will have a bit of leftover strawberry whipped cream - hardly a tragedy.

9. Wrap the pan in plastic wrap and place in the refrigerator for 6 to 8 hours. When ready to serve, place the pan upside down on a serving platter and remove the pan and plastic wrap. Dust with cocoa (optional), & serve with fresh strawberries.

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24 of 42
Betty Fraser - School Lunch Cupcakes!


  • 3/4 cups AP flour
  • 1/2 cup plus 1 t unsweetened cocoa powder
  • 3/4 t baking powder
  • 1/2 t baking soda
  • 1/4 t kosher salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1/3 cup canola or vegetable oil
  • 1 t vanilla extract
  • 1/3 cup whole milk
  • 1/3 cup Greek yogurt


  • Marshmallow fluff or marshmallow cream (depending on where you live!!)


  • 2 cups of dark chocolate chips
  • 3/4 cup of heavy cream


  • 1 cup of white melting chocolate


  • 2 piping bags with both 1/4" and 1/8" round tips

Makes 12 Cupcakes


1. Preheat oven to 350. Line 12 cupcake liners into cupcake pan, set aside.

2. Sift together flour through salt. Separately whisk eggs through yogurt. Gently blend together wet and dry mixes just until incorporated. With an ice cream scoop (tip) pour cupcake batter into liners but only fill halfway up, this is important. Place pan into oven for 16-20 minutes, test with toothpick until just done.

3. After the cupcakes have cooled, cut off any uneven tops, you want a flat top for this.

4. Fit the piping bag with the 1/4" round tip, fill bag with marshmallow filling. Gently insert the tip into the center of the cupcake and squeeze to fill the cupcake center with marshmallow fluff, repeat on all other cupcakes (you want to see the marshmallow when you remove the tip to make sure you've gotten enough filling into the cupcake).

5. In a separate bowl, place the dark chocolate chips. In a small saucepan warm the heavy cream just to a simmer (you want to see the bubbles starting to form around the sides). Once the cream is warm, pour it over the bowl of chocolate, let it set for about 30 seconds to melt the chocolate and then whisk to incorporate the cream.

6. Place all cupcakes on a grate with a pan below. Gently spoon the melted ganache topping over each cupcake, about 1 - 1/2 t per cupcake. Let this chocolate set up.

7. Prepare your second piping bag with the 1/8" tip and place the bag over a tall glass and twist the bottom of the tip so that the white melting chocolate doesn't pour out when you fill the bag. Then place the white melting chocolate in a microwavable bowl. Melt the white chocolate in the microwave in 30 second intervals, stirring between each heating. Once melted, pour your melted white chocolate into the prepared piping bag. Lift the bag out carefully holding the tip upright. Then with a rhythmic motion you will pipe the ribbon effect onto each of the cupcakes to perfection! Let set up and serve!

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25 of 42
Vanilla Coconut Jam Cake

Ingredients for Cake

  • 1 C Coconut oil, melted, plus more for greasing pans
  • 1 C Coconut flour
  • ½ tsp baking soda
  • ½ tsp Himalayan pink salt
  • 1 C pure maple syrup
  • 8 large eggs
  • 1 TBSP vanilla extract
  • 1 C Coconut Whipped Cream (recipe below)
  • 1 ½ C Berry Jam Filling using raspberries (recipe below)

Ingredients for Berry jam Filling

  • 2 C fresh or frozen raspberries
  • 3 Tbsp Maple Syrup
  • 1 Tbsp fresh lemon juice

Ingredients for Coconut Whipped Cream

  • Two 13.5 oz cans full-fat coconut milk, refrigerated overnight
  • 2 Tbsp maple syrup
  • 1 Tbsp vanilla extract

Vanilla Coconut Jam Cake - Home & Family

Directions for Cake

1. Preheat the oven to 350

2. Line three 6-inch cake pans or two 8-inch cake pans with parchment paper rounds then grease the sides of the pans with coconut oil

3. In a large bowl, whisk the coconut flour, baking soda and salt together. In a separate large bowl, combine the coconut oil, maple syrup, eggs, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.

4. Divide the batter evenly among the prepared pans and bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely

5. Slice each cake round in half horizontally with a long serrated knife. Place one layer on a plate and top with 1 tabelspoon of jam, then 2 tablespoons of coconut whipped cream, smoothing each evenly over the entire surface. Add another cake layer, and repeat. Continue until all layers have been used and top the final layer with the remaining jam and coconut whipped cream. Refrigerate until ready to serve.

Directions for Filling

1. In a medium saucepan over medium heat, combine the berries, maple syrup, and lemon juice. Cook, stirring and mashing the berries, for 8-10 minutes, until the juices have been released and thickened. Remove the pan from the heat and allow the jam to cool.

2. Transfer the jam to a glass jar. Refrigerate until ready to use, for up to 5 days.

Directions for Whipped Cream

1. Remove the solid coconut cream that has risen to the top of the can and spoon it into a stand mixer fitted with a whisk attachment. Beat the coconut cream on high until it begins to thicken and peaks form. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Otherwise, discard it.

2. Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.

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Springtime Risotto


  • 1 1/2 cups risotto-style rice
  • 1 quart chicken stock
  • 1 cup white wine
  • 2 tablespoons butter, plus more for finishing
  • 2 tablespoons extra-virgin olive oil
  • 2 medium cloves garlic, minced
  • 2 small shallots, finely minced
  • 1 cup Hon Shimeji Mushrooms, chopped
  • ¾ cup Fresh Peas
  • 1 cup Chopped Asparagus
  • 3/4 cup heavy cream, whipped to stiff peaks
  • 3 ounces finely grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Chopped parsley and thyme, for garnishing


1. Combine rice, chicken stock, and wine in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set in a 2-quart liquid cup measure or another large bowl. Allow to drain 5 minutes, stirring rice occasionally.

2. Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic and shallots and continue to cook, stirring frequently, until aromatic, about 1 minute. Add mushrooms, and continue to cook for 2-3 minutes, until they’ve given up some of their moisture. Give reserved broth a good stir and pour all but 1 cup over rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.

3. Cook rice for 10 minutes, undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.

4. Remove lid and add final cup of stock. Add peas and asparagus, stir to combine. Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy. Off heat, fold in heavy cream and cheese. Season to taste with salt and pepper and stir in herbs as desired.

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Preacher's Wife Broccoli Casserole


  • 2 pkgs. frozen broccoli
  • 1 Cup shredded mozzarella
  • ½ Cup cheddar cheese, grated
  • ¼ to ½ Cup chopped onion
  • 1 can Cream of Mushroom soup
  • 2 Eggs, well beaten
  • Salt and pepper to taste
  • Ritz crackers crushed
  • Extra grated cheddar cheese

Preachers Wife Broccoli Casserole - Home & Family


1. Cook and drain broccoli.

2. Mix all ingredients. Pour into casserole dish.

3. Cover top with crushed Ritz crackers. Sprinkle cheddar cheese over top.

4. Bake at 350 degrees for 40 minutes or until casserole is firm in the middle

Get More from this Episode here>>

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Easter Egg Surprise Cake


  • 2 ¾ cups cake flour
  • 1 ⅔ cups granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 12 Tbsp. unsalted butter, softened
  • 4 large egg whites
  • 1 large egg
  • 1 cup milk
  • 2 tsp. vanilla paste
  • Non-stick cooking spray
  • 4 cups white buttercream frosting, divided
  • Food coloring
  • Jellybeans or any candy of choice
  • Green food coloring
  • Sweetened coconut flakes

Special Equipment

  • 5" egg shaped cookie cutter
  • 3" egg shaped cookie cutter

Yields: 2 three-layer 5” cakes

1. Preheat the oven to 350F. Line an 18” x 13” x 1” sheet tray with parchment paper and lightly coat with non-stick cooking spray.

2. In a bowl of stand mixer fitted with a whisk attachment, whisk the cake flour, sugar, baking powder and salt in a large bowl. Mix in the butter until the consistency becomes an even crumb.

3. Add the egg whites one at a time, beating well after each addition. Mix in the whole egg until combined.

4. Whisk the milk and vanilla paste together in a small bowl. Add the milk mixture to the dry ingredients in 1/3 increments, beating 1-2 minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl each time as well.

5. Pour the batter into the prepared sheet pan and smooth over with a small offset spatula into an even layer. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the sheet tray and cool completely on a wire rack.

6. Once the cake is cooled, use the 5” cookie cutter and cut out 6 large eggs.

7. Using the 3” cookie cutter, cut out the centers of 2 of the 5” eggs.

8. Place ½ cup of the buttercream into a piping bag or plastic bag with the corner snipped off.

9. Use a solid 5” egg cut out for the base. Pipe a thick line of frosting around the surface perimeter. Place a 5” egg with the center cut out over the frosting. Pipe another line of frosting over the top of the next layer and repeat until you have assembled a solid base with two cut out layers.

10. Add a layer of frosting to inside of the cake.

11. Fill the empty cavity with jelly beans. Pipe another line of frosting onto the cake layer and top with solid 5” egg cut out.

12. Place the cake into the refrigerator for at least one hour.

13. Use a serrated knife to bevel the sides creating an “egg like” shape.

14. Coat the entire cake with a thin crumb coat of frosting and set in the refrigerator for 30 minutes.

15. While the crumb coat is setting, mix the colors for your icing with the remaining buttercream.

16. Once the crumb coat is set you can frost and decorate the cakes to your liking.

17. Decorate to your liking – using a star, flower and/or regular tip to create different detailing.

18. Place cakes in sweetened coconut flakes to create a “grass look.”

Yields: 4 cups

1. Using the whisk attachment on a stand mixer, or with a hand mixer, mix the butter to break it up a bit.

2. Slowly add in the powdered sugar.

3. Once the sugar and butter start to combine well, turn up the speed on the mixer, and pour in the vanilla.

4. Then, pour in 2 tablespoons of the milk.

5. Scrape down the sides of the bowl to make sure everything gets mixed in.

6. Turn the speed up to about medium to mix the frosting.

7. Add more milk if the frosting is too thick.

If the frosting starts to break up, or is not thick enough add more powdered sugar
This frosting can be used to decorate cakes, cookies, and cupcakes; it will hold its shape well with whatever you do.

Get more information about this episode >>

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Easter Bunny Cakes
Easter Bunny Cakes
Seasonal Event:
  • 1 pint white frosting
  • 12 large marshmallows
  • 24 small marshmallows
  • 12 pink jellybeans
  • 24 chocolate chips
  • 2 cups white sprinkles

Easter Bunny Cakes - Home & Family


  1. Frost cupcakes with white frosting.
  2. Cut large marshmallows diagonally in half lengthwise.
  3. Press exposed sides of marshmallow into pink sprinkles.
  4. Press sprinkle covered marshmallows into frosting as ears.
  5. Add two chocolate chips as eyes.
  6. Add one jellybean as nose.
  7. Add to small marshmallows underneath the nose as teeth.
  8. Cover remaining exposed frosting with white sprinkles.

Get more information about this episode

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Lamb and Feta-Stuffed Artichokes


  • 1 pound Ground Lamb
  • 8 ounces Feta, crumbled
  • ¼ cup Chopped Fresh Parsley
  • Zest ½ Lemon
  • 2 tablespoons Olive Oil
  • 1 tablespoon Minced Garlic
  • 1 teaspoon Chopped Fresh Thyme
  • 1 teaspoon Chili Flakes
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 4 Artichokes
  • Juice of two Lemons
  • Water
  • 1 cup Bread Crumbs
  • ½ cup Fresh Parmesan Cheese

Feta and Lamb-Stuffed Artichokes - Home & Family


1. In a small bowl, mix together the lamb, feta, parsley, lemon zest, oil, garlic, thyme, chili flakes, salt, and pepper. Don’t overwork the sausage mixture, stop as soon as the cheese is evenly distributed. Set aside.

2. Heat your oven to 375

3. Prepare your artichokes:
a. Cut the stems off so that the artichokes can sit upright. Peel and chop the stems, set aside.
b. Trim off the top ¼ of the artichoke and discard.
c. Remove the toughest outer layers of leaves, 3-4 layers in total. Discard.
d. Tear out the purple-tinged thin leaves in the center of the artichoke. Discard.
e. Using a spoon, scoop out the furry interior, scraping it from the artichoke heart below. Discard.

4. Spread open the leaves of the artichoke, leaving a large gap in the center. Stuff ¼ of the sausage mixture into each artichoke.

5. Add peeled stems to the bottom of a stock pot and pour lemon juice in. Set stuffed artichokes on top of stems, then pour water into the pan (around the artichokes) until it touches their bottoms.

6. In a small bowl, mix together bread crumbs and parmesan cheese. Sprinkle this mixture over each artichoke, covering them entirely.

7. Put a lid on the pot and bring the liquid to a boil over high heat.

8. Remove the lid and put the pot in your oven for 45-60 minutes, or until a meat thermometer inserted into the center of the stuffing reads 155˚-160˚.

9. Remove artichokes from pan, cut in half and serve.

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Meyer Lemon Butter Cake

Ingredients for Cake

  • 1 cup (230 g) butter, room temperature
  • 2 cups (384 g) sugar
  • 4 large eggs, room temperature
  • 1 tablespoon Meyer lemon zest
  • 1 teaspoon lemon oil or natural lemon essence
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup (237 ml) buttermilk, room temperature

Ingredients for Glaze

  • ½ cup (115 g) butter
  • 1 ¼ cups (240 g) sugar
  • 6 tablespoons Meyer lemon juice
  • Pinch of kosher salt

Meyer Lemon Butter Cake - Home & Family


1. Preheat oven to 325℉ and grease an 8-cup Bundt pan with nonstick spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, place the butter, sugar, eggs, lemon zest, lemon oil/essence, flour, salt, baking powder, baking soda and buttermilk. Mix on low speed for 1 minute. Increase speed to medium and mix for an additional 4 minutes.
3. Pour batter into prepared pan and bake for 50 minutes or until a cake tester inserted into the center of the cake comes out clean.
4. While the cake is baking, combine the butter, sugar, lemon juice and salt in a small saucepan. Cook over medium heat until butter is melted and sugar is dissolved. Do not boil the glaze. Cool to room temperature.
5. Poke holes all over still warm cake with a metal or wooden skewer and slowly pour glaze in three increments over the cake in the pan allowing glaze to soak into the cake before adding more glaze. Cool cake in pan for 10 - 15 minutes before turning cake out of pan. Serve with lightly sweetened whipped cream, vanilla ice cream or a dollop of Meyer lemon curd.

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Wholesome Banana Crisp

Ingredients for Filling

  • 1 ¼ cups coconut sugar
  • 1/3 cup tapioca flour
  • 2 tablespoons coconut milk
  • 6 ripe bananas, cut into 1 ½ inch pieces

Ingredients for Topping

  • 1 cup quick-cooking oats
  • ½ cup coconut sugar
  • ¼ cup brown rice flour
  • ¼ cup garbanzo bean (chickpea) flour
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¾ cup coconut oil, melted
  • Vanilla coconut ice cream, for serving (optional)


  • 1 tablespoon coconut oil (for pan)

Wholesome Banana Crisp - Home & Family


1. Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with the 1 tablespoon of coconut oil.
2. Make the filling: In a small bowl, mix together the coconut sugar and tapioca flour, then mash in the coconut milk and bananas, stirring to combine. Pour the filling into the prepared baking dish.
3. Make the topping: In a bowl, mix all the topping ingredients together until thoroughly combined yet still chunky, and spread it evenly over the filling. Bake, uncovered, for about 30 minutes, or until the top is browned and crispy (NOTE: After 30 minutes of baking, the inside of the crisp will be soft while the outside will be drier and harder. I love gooier desserts! It is safe to eat this way, as this recipe contains no egg or any other type of animal products). Let cool on a wire rack for at least 10 minutes before serving with vanilla coconut ice cream, if desired.

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Cheese Platter 101

Ingredients for Orange Marmalade

  • 2 navel oranges
  • 1 cup granulated sugar
  • 1 tablespoon Dijon mustard

Ingredients for Fig & Onion Jam

  • 2 tablespoons rice oil (or other neutral flavored oil)
  • 2 cups minced red onion (approximately 1 large onion)
  • ¼ cup honey
  • 1 cup balsamic vinegar
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 5 cups fresh figs, cut into 1/6
  • 2 teaspoons kosher salt

Ingredients for Paprika Orange Almonds

  • 1 Navel orange
  • ½ cup fresh rosemary leaves
  • 2 cups marcona almonds
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon honey

Ingredients for Cheese Plate

  • Cowgirl Creamery Mt Tam
  • Pt Reyes Bay Blue
  • Cypress Grove Midnight Moon
  • Cypress Grove Lamb Chopper
  • Cypress Grove Humboldt Fog
  • Fiscalini Bandage Wrapped Cheddar
  • Laura Chenel Cabecou
  • Cowgirl Creamery Red Hawk


Orange Marmalade

1. Cut oranges into quarters and slice very thin using a mandoline. Julienne the end slices by hand.

2. In a medium sized pot, combine orange slices with 2 cups water and sugar. Simmer on very low heat for 1 hour until oranges are translucent and the mixture is sticky. Add 1 cup water and cook for an additional 15 minutes.

3. Remove from heat and pulse in a food processor until orange rind is a chunky marmalade consistency. Stir in mustard and cool to room temperature to serve. Marmalade can be refrigerated for up to 1 month.

Fig & Onion Jam

In a 2-quart pot, heat the oil over medium heat and add the onion. Cook until soft and glossy, approximately 8-10 minutes. Add the honey, balsamic vinegar, spices and bay leaf; continue to cook until the balsamic vinegar is reduced and the onions are wet, but not soupy. Add the figs and cook for an additional 10-15 minutes until figs have cooked down, stirring often. Discard bay leaf, season with salt and let cool. This jam can be refrigerated for over 1 month.

Paprika Orange Almonds

1. Preheat oven to 300°F.

2. Using a Microplane, grate the zest of half the orange. Place in a medium size bowl. Using a vegetable peeler, zest the remaining half orange in strips. Add to bowl along with 1 tablespoon freshly squeezed orange juice.

3. Chop 1 tablespoon of the rosemary and leave the remaining needle-like leaves whole. Add the chopped and whole rosemary leaves, plus the remaining ingredients to the bowl with the orange. Toss well to combine. Place on a half sheet pan and bake for 8-10 minutes, stirring halfway through. Allow the almonds to cool before serving.

*Almonds can be stored in an airtight container for up to 3 days.

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Lemon Jello Killer Cake


  • 1 package white or yellow cake mix (you can use “pudding in the mix” cake to make it even richer)
  • 1 small package lemon Jello
  • ¾ cup water
  • 4 eggs
  • 2/3 cup oil


1) Dump together and beat for four minutes.

2) Pour into greased and floured cake pan.

3) Bake at 350 degrees for 30-35 minutes

4) Make glaze and have it ready to go, because you need to pour it on while cake is still very hot!

5) When cake is done (springs back to touch) remove from oven and immediately punch a million holes all over the cake with a fork. Make sure holes go all the way to the bottom of the cake.

6) Pour glaze over cake while still hot, completely covering to edges, spreading evenly.

Instructions for Glaze

2-1/2 cups powdered sugar
½-2/3 cup lemon juice

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Spring Vegetable Panzanella Salad
Spring Vegetable Panzanella Salad
Lunch, Dinner
Debbie Matenopoulos assembles a salad chock full of fresh spring vegetables.

Ingredients for the Salad

  • 2 Cups Spinach
  • 2 Cups Arugula
  • 1/2 cup Asparagus, Thinly Sliced
  • 1 jar or can of grilled artichoke hearts
  • 1/2 cup small mozzarella balls
  • 2 cups cubed bread, preferably stale, toasted until hard
  • 1/4 Cup toasted hazelnuts
  • 1/4 Cup Balsamic Vinegar
  • 1/2 tsp minced shallot
  • 1/2 Cup grapeseed oil
  • 1 tsp dijon mustard
  • zest and juice of half lemon
  • salt and pepper to taste

Ingredients for Dressing

  • 1/4 c Balsamic Vinegar
  • 1/2 tsp minced shallot
  • 1/2 c grapeseed oil
  • 1 tsp dijon mustard
  • zest and juice of half lemon
  • salt and pepper to taste


Combine all ingredients and serve!

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Honey Lemonade Twist

Ingredients for the Lemonade:

  • 1 1/2 ounces (3 tablespoons) honey syrup
  • 3 Meyer lemons
  • 2 1/2 ounces (5 tablespoons) white rum
  • Ice cubes
  • Club Soda
  • Special equipment: cocktail shaker, 2 highball glasses

Ingredients for the Honey Syrup (Makes 1/2 Cup):

  • 1/4 cup honey
  • 1/4 cup water

Directions for the Lemonade:
Squeeze enough Meyer lemon juice to yield 4 tablespoons (2 ounces, about 2 lemons). Cut 2 wheels from the remaining Meyer lemon; set side.

In a cocktail shaker, combine the honey syrup and Meyer lemon juice. Add the rum, then fill the shaker with ice cubes and shake vigorously until the outside of the shaker is very cold, about 30 seconds. Fill two highball glasses with ice cubes. Strain the cocktail into the glasses and top with club soda. Garnish each with a citrus wheel, and a straw if desired.

Directions for the Honey Syrup:
In a small sauce pan on medium heat, whisk together the honey and water until dissolved. Remove from heat and set aside to cool. Honey syrup will keep, in an airtight container in the fridge, for up to 3 weeks.

Get Gail Simmons' Meyer Lemon Tart recipe here >>

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37 of 42
Meyer Lemon Tart

Ingredients for the Tart Crust

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt
  • 1 1/4 cup all-purpose flour

Ingredients for the Meyer Lemon Curd

  • 4 to 5 Meyer Lemons
  • 3 large eggs
  • 5 tablespoons sugar
  • 4 tablespoons (1/2 stick) unsalted butter, cubed

Makes 1 9-inch tart

Directions for the Crust:
Heat oven to 350 degrees F.
In a mixing bowl, combine all ingredients.
Mix together using a rubber spatula until well combined and the consistency of cookie dough.
Turn dough out into a tart pan with a removable bottom; press dough into the bottom and edges of the pan using your fingers and the flat bottom of a measuring cup until evenly covered.
Prick the bottom of the tart all over with the tines of a fork.
Bake until golden, 20-25 minutes. Allow to cool completely.

Directions for the Curd:
Finely grate enough zest from the lemons to yield 1 tablespoon (about 2 lemons), then juice the lemons to yield 1/2 cup fresh juice.
In a medium sauce pot, whisk together the lemon juice, zest, eggs and sugar until smooth. Set the pot over low heat and gently whisk until thickened to a pudding-like consistency, taking care not to let the mixture come to a boil or scramble the eggs, 8 to 10 minutes.

Add in the butter pieces, a few at a time, and continue whisking until butter has fully melted and the mixture is smooth.
Strain the curd through a fine mesh sieve into a bowl.
Cover surface with plastic wrap or wax paper and refrigerate until chilled.

To Assemble the Tart:
3 to 4 mixed oranges (blood orange, cara cara, navel)

Slice off the top and bottom of the oranges. Carefully trim away the skin and pith all the way around. Using a serrated knife, thinly slice the oranges crosswise so that you have about 20 wheels.

Pour the chilled lemon curd into the fully cooled tart shell. Arrange the orange wheels overlapping on top of the curd to cover the tart and serve immediately.

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Spiced Fish with Mango Salsa and Brown Rice Salad

Ingredients for Fish

  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1½ lbs skinless cod filet
  • 1 tbsp sunflower oil

Ingredients for the Brown Rice Salad

  • 1¼ cups cooked brown basmati rice
  • 1 garlic clove, finely chopped
  • 3 tbsps extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 14-oz can chickpeas, drained, rinsed, and roughly chopped
  • 6 raw or blanched asparagus spears, finely sliced
  • Large handful of fresh flat-leaf parsley, chopped
  • 4 cups arugula leaves, roughly chopped
  • Sea salt and freshly ground black pepper

Ingredients for Mango Salsa

  • ½ cucumber
  • 2 mangoes, peeled, pitted, and chopped
  • 4 scallions, trimmed and chopped
  • 1 small red chili pepper, deseeded and chopped
  • Juice of 1 lime
  • 2 tbsps olive oil
  • Large handful of cilantro, chopped
  • Sea salt and freshly ground black pepper


1. Make the brown rice salad. Allow the cooked rice to cool. Meanwhile, whisk together the garlic, olive oil, and balsamic vinegar in a large bowl. Add the cooled rice, chickpeas, asparagus, parsley, and arugula, and mix until everything is evenly combined. Season with salt and pepper.

2. Make the mango salsa. Cut the cucumber in half lengthwise and use a teaspoon to scoop out and discard the seeds in the middle. Cut the cucumber into dice and add to a bowl with the remaining salsa
ingredients (except the cilantro). Season with salt and pepper and stir well to combine, adding the cilantro just before serving.

3. Combine all the ground spices in a bowl, and then use the spice mix to dust the fish filet.

4. Heat a grill pan to medium-high heat. When hot, brush the pan with the sunflower oil and cook the fish for 4–5 minutes on each side until cooked through. (The flesh should be just opaque.) Use a couple
of forks to break the fish into large chunks. Serve immediately with the brown rice salad and mango salsa.

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Malaysian Black Pepper Shrimp


  • 5 pounds shrimp, peeled and deveined
  • 1/4 cup dark soy sauce
  • 4 teaspoons oyster sauce
  • 3 limes, juiced
  • 1/2 cup grated coconut palm sugar
  • 3 tablespoons freshly cracked black pepper (largest grind on a peppermill)
  • 3 tablespoons canola oil
  • 1/4 cup chopped garlic
  • One 4-inch piece ginger, peeled and minced
  • 4 tablespoons unsalted butter
  • 1 ounce fresh cilantro leaves
  • 1 ounce fresh mint leaves
  • Toasted sourdough bread, sliced 1-inch-thick, brushed with olive oil, for serving
  • Lime wedges, for serving

Malaysian Black Pepper Shrimp - Home & Family


1) In a small bowl, combine the dark soy, oyster sauce, lime juice, coconut palm sugar and half the black pepper. Set aside.

2) Heat the oil in a large saute pan or skillet over high heat. Add the garlic, ginger and the remaining black pepper and cook for 2 minutes, stirring occasionally, to release the flavors, but do not let the garlic brown. Add the shrimp. Sauté, stirring and shaking the pan to prevent sticking, 5 to 7minutes. Add the oyster sauce mixture. Stir well. Add the butter, stir well and pour out into a large bowl.

3) Serve immediately with the fresh herbs sprinkled over the top, toasted bread and wedges of fresh lime to squeeze over the shrimp.

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Deluxe Sunflower Seed Butter


  • 3 cups raw shelled sunflower seeds (or raw almonds)
  • 1/4 cup coconut sugar or maple syrup (you can omit this if you are making almond butter). If you want to go sugar free, use a pinch or two of stevia
  • 2 tablespoons sunflower oil
  • Pinch of pink Himalayan sea salt or other fine sea salt, to taste
  • 1 tbsp raw cacao powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract

Sunflower Seed Butter - Home & Family


1. Preheat oven to 325F. Line a large baking sheet with parchment paper and spread on the seeds in an even layer. Roast for 9-12 minutes, until some of the seeds are lightly golden. Cool the seeds for a few minutes before using.

2. Meanwhile, add the sugar into a high speed blender and grind until a powder forms.

3. Spoon the toasted seeds into a heavy-duty food processor. ( I use my Breville Sous Chef)

4. Process the seeds for a few minutes, stopping to scrape the bowl every minute. It will look dry and powdery at this stage.

5. Add the oil and process for another couple minutes. The butter will clump together into a large ball and it'll start rattling around for a bit. Then, the ball will eventually break down into butter again. Stop to scrape down the bowl as needed.

6. Add in the ground sugar, salt, cinnamon and cacao. Process for another few minutes until smooth. Add the vanilla while processing. You can add a little more oil if you need to thin out the butter. I like to let the machine run at least another 2 minutes to get the sunflower seed butter super smooth. I process for a total of about 8- 10 minutes, but timing will vary based on your food processor and preference. If you have a slower processor, you may need to process for up to 15 mintues.

7. Transfer the sunflower seed butter into an air-tight container.

8. Store in the fridge for up to 8 weeks.

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Hummus Deviled Eggs


  • 6 hard-boiled eggs, peeled
  • 1/2 cup hummus, any flavor*
  • Paprika

Afternoon Pick-Me-Up Snacks - Home & Family


1. Slice the eggs in half lengthwise and discard the yolks.

2. Fill the empty center of each egg half with 2 teaspoons of hummus.

3. Sprinkle on a dash of paprika for a pop of color.

Note: If you’re a heat lover like me, mix the hummus with a generous squirt of Sriracha sauce before spooning it into the hard-boiled egg whites. Or spoon plain hummus into the egg-white centers and add a small squirt of Sriracha on top of each for a pretty visual with a kick!

Get the Recipe for the Smoothie >>

Get the Recipe for the Sweet Potato Toast >>

Get the Recipe for the Banana Peanut Butter Freeze >>

Make sure you visit Joy Bauer at and on Instagram @JoyBauer

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Coconut Rice Dishes

Ingredients for Coconut Rice

  • 1 14 oz can coconut milk, unsweetened (low fat or regular)
  • 1/4 cup water
  • 1/4 teaspoon kosher salt
  • 1 cup brown jasmine rice

Ingredients for Breakfast Coconut Rice (Serve hot or cold)

  • 1 cup coconut rice
  • 3 tbsp walnuts, chopped
  • 1/4 tsp cinnamon
  • 1 tbsp hemp seeds
  • shaved coconut or unsweetened coconut flakes
  • 1/2 cup mango, diced
  • honey, to taste

Ingredients for Shrimp and Rice Stir Fry

  • water
  • Leftover coconut rice
  • 3 tablespoons braggs or low sodium soy sauce
  • 1 tablespoon agave or honey
  • 1 tablespoon cornstarch
  • 1 tablespoon canola or vegetable oil
  • 1/2 red bell pepper, chopped
  • 1/2 cup snow peas, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ginger, minced
  • 1 medium carrot, grated
  • 1 pound large raw shrimp, peeled and deveined (i used frozen shrimp that i defrosted).
  • 1 tablespoon toasted sesame seeds, optional

Directions for Coconut Rice

1. Place the coconut milk, water and salt in a medium size pot and bring to a boil.

2. Add the rice, stir until combine, bring back to a boil, cover and reduce to a simmer.

3. Cook for 30 minutes, turn heat off and let sit covered for 10 minutes.

4. Serve.

Directions for Breakfast Coconut Rice

1. Place all of the ingredients in a bowl and stir to combine.

Directions for Stir-Fry

1. Take 1/2 package of rice noodles, break in half, and soften by following the package directions.

2. Combine the soy sauce, agave and cornstarch in a bowl and stir to combine (sauce will thicken).

3. Heat a wok or a large saute pan over medium heat with oil and add the chopped bell pepper, scallions, snow peas, garlic and ginger, and saute for 3 minutes stirring continuously.

4. Add the carrots and shrimp and cook for another 2 minutes stirring continuously or until the shrimp are cooked through and pink.

5. Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 30 seconds.

6. Add the drained rice noodles to the pan, stir fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and are heated through.

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