German Beer and Cheddar Soup

We couldn’t make a book on German foods and leave out the famous combination of beer and cheese! This soup cooks up in half an hour, and it even contains some hidden vegetables for nutrition. Serve it with a dense, flavorful bread.

Serves 4 | Prep. time 5 min. | Cooking time 25 min.

Ingredients

• ¼ cup butter
• 1 carrot, peeled and grated
• 1 apple, peeled and grated
• 1 large onion, diced
• 2 cloves garlic, crushed and minced
• ¼ cup all-purpose flour
• 1 ½ cups whole milk
• 16 ounces beer
• 1 tablespoon stone-ground mustard
• ½ cup heavy cream
• 10 ounces sharp cheddar, shredded (plus more for topping)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• ⅛ teaspoon nutmeg
• 2 tablespoons fresh chives, for topping

Directions

1. In a Dutch oven or large pot, melt the butter. Add the carrot, apple, onion, and garlic, and cook for 10 minutes, stirring often.
2. Sprinkle on the flour. Cook and stir until the flour begins to darken, 2–3 minutes.
3. Gradually whisk in the milk until smooth. Add the beer and mustard and stir until it stops foaming.
4. Bring it to a boil, reduce the heat, and simmer until thickened.
5. Add the cream, cheese, salt, pepper, red pepper flakes, and nutmeg. Mix until everything is combined. Taste, and correct the seasonings if desired.
6. Serve hot with a topping of chives and extra cheese.

Pretzels

You can’t have a proper selection of German foods without the beloved pretzel. Crisp on the outside, deliciously moist and chewy inside, these are excellent with a beer and cheddar sauce or mustard.

Serves 24 | Prep. time 20 min. | Rest time  1 hour | Cooking time 20 min.

Ingredients

• ½ cup lukewarm water
• 1½ teaspoons sugar
• 1 tablespoon active dry yeast
• ¾ cup milk, lukewarm
• 4 teaspoons olive oil
• 1 teaspoon salt
• 1 cup whole wheat flour
• 2 ½ cups all-purpose flour, divided
• ¼ cup baking soda
• Coarse salt for sprinkling

Directions

1. Line two large baking sheets with parchment paper.
2. In a large mixing bowl or the bowl of a stand mixer, combine the water, sugar, and yeast. Let it sit for 10 minutes to bloom.
3. Add the milk and oil.
4. Mix the salt into the whole wheat flour and add it to the bowl, together with 2 cups of the all-purpose flour. Mix until it is well combined, adding add more flour if it’s needed to make the dough form a ball.
5. Cover and let the dough rise in a warm place for 45 minutes to an hour.
6. When the dough has almost finished rising, combine the baking soda with 2 quarts of water in a large pot. Bring it to a boil and keep it hot.
7. Preheat the oven to 425°F.
8. Split the dough in half and separate each half into 12 equal pieces.
9. Roll each piece into a rope about 16 inches long. Form circles with the ends overlapping, twist the ends, and fold the tips down to join with the circle. Repeat until all the pretzels are formed. Place them back on the sheets to rise for 10 more minutes.
10. In small batches, lower the pretzels into the simmering soda water and remove them when they rise to the top. Place them back on the sheets and sprinkle them with salt.
11. Bake for 15 minutes or until golden brown.

Cabbage Rolls with Gravy (Kohlrouladen)

We’re used to seeing cabbage rolls in tomato sauce, but many German family recipes use beef gravy instead. We highly recommend you try it with a side of creamy mashed potatoes.

Serves 4 | Prep. time 30 min. | Cooking time 45 min.

Ingredients

For the kohlrouladen

• 1 head of cabbage (large leaves only)
• 1 pound ground beef
• 1 medium onion, diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• ⅛ teaspoon ground cloves

For the sauce

• 1 can beef broth
• 1 cup water
• 1 small onion, diced
• 2 bay leaves
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 4 cups mashed potatoes, for serving

Directions

1. Place the cabbage in a large pot and add enough water to cover. Bring it to a boil and then lower the heat. Simmer, turning the cabbage often, until you can peel off the outer large leaves without tearing them. Repeat until you have enough large leaves to work with (10–12).
2. Preheat the oven to 350°F and butter a baking dish.
3. In a mixing bowl, combine the beef, onion, and spices for the filling.
4. Spoon a portion of the beef filling onto a cabbage leaf and roll, tucking in the sides. If your leaves are very thin, you may choose to add another layer. Secure the roll with a toothpick and place the cabbage roll in the baking dish. Repeat until you have used all the filling.
5. Combine the sauce ingredients and pour them over the rolls. Cover the baking pan with foil and bake for 45 minutes, or until the internal temperature of the meat filling reaches 165°F.
6. Remove the bay leaves. Serve the rolls with a spoonful of the gravy and a side of mashed potatoes.

Pork Schnitzel

German schnitzel (Schweineschnitzel) is made with pork, as opposed to the Austrian version, Weinerschnitzel, which is made with veal. These delicious cutlets are often accompanied by a side of Spaetzle. You can serve them plain with a splash of lemon and parsley, as shown, or with a thick mushroom sauce (and then you would call it Jäegerschnitzel.)

Serves 4 | Prep. time 15 min. | Cooking time 15 min.

Ingredients

• 4 boneless pork chops
• 1 ½ teaspoons salt, divided
• ½ teaspoon freshly ground black pepper
• ½ cup all-purpose flour
• 2 eggs
• 1 cup plain breadcrumbs
• Canola oil for frying

Mushroom gravy

• 2 tablespoons bacon grease (or butter)
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh mushrooms, cleaned and sliced
• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups condensed beef broth
• Dash balsamic vinegar
• ½ teaspoon dried thyme
• Salt and pepper to taste

Directions

1. Start by preparing the gravy, if using. (If not, skip to step 7.)
2. In a skillet, melt the bacon grease over medium-high heat. Add the onion and cook until golden.
3. Add the garlic and cook 1–2 more minutes.
4. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they are browned and the liquid has evaporated.
5. Add the butter and sprinkle on the flour, stirring to coat everything. Let it cook another minute or two.
6. Add the broth, vinegar, thyme, and a generous amount of salt and pepper. Cover and let it simmer on low while you cook the pork, stirring occasionally.
7. One at a time, place the pork chops between 2 pieces of plastic wrap and pound them to a thickness of ¼ inch. Season them on both sides, using 1 teaspoon of salt and the black pepper.
8. Arrange a dipping station. In one bowl, combine the flour with the remaining salt. In a second bowl, beat the eggs. Place the breadcrumbs in a third bowl.
9. Heat the oil to 335°F. It should be deep enough to immerse the meat.
10. Dip the pork to coat both sides and the edges in flour, egg, and then breadcrumbs. Do not press the breadcrumbs onto the meat.
11. Immediately after coating the chops, slide them into the oil. Cook for 2–3 minutes on each side, until golden.

Beer Grilled Chicken

Combine the flavors of beer, mustard, and lemon in this delicious barbecued chicken.

Serves 6 | Prep. time 15 min. | Cooking time 30 min.

Ingredients

• ½ cup peanut oil
• 2 teaspoons grainy German mustard
• 1 cup dark German beer
• ¼ cup lemon juice
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried basil
• ½ teaspoon dried rosemary
• 4 pounds bone-in chicken pieces

Directions

1. In a large bowl or resealable bag, combine the oil, mustard, beer, lemon juice, garlic, salt, pepper, basil, and rosemary.
2. Add the chicken pieces and turn to coat. Cover or seal, and refrigerate for at least 2 hours, preferably overnight.
3. Preheat the grill over medium heat and oil the grates.
4. Remove the chicken pieces from the marinade and place them on the grill; discard the marinade.
5. Cook until the skin is crisp, turning the pieces to brown them all over. Reduce the heat, cover the grill, and cook until the chicken is cooked through.
6. Serve with a good German mustard and your choice of sides.

Traditional German Potato Salad

The main difference between traditional German potato salad and the creamy kind you might be more used to is that in authentic German recipes we tend to cook the sauce ahead of time, there’s no mayo, and we include savory ingredients like beef broth.

Serves 8–10 | Prep. time 15 min. | Chill time 30 min. | Cooking time 20 min.

Ingredients

• 4 pounds Yukon Gold potatoes
• 8 ounces bacon, chopped
• 1 large white onion, finely diced
• ½ cup cider vinegar
• 3 tablespoons sugar
• 1 tablespoon kosher salt
• 2 cups beef broth
• ½ cup chopped fresh parsley

Directions

1. Peel the potatoes and simmer them in salted water until tender. Drain and let them cool.
2. Meanwhile, cook the bacon in a skillet until crisp, and then remove it from the pan with a slotted spoon. Set the bacon aside.
3. In the hot bacon fat, cook the onions until browned. Stir in the vinegar, sugar, and salt, and bring the mixture to a simmer.
4. Carefully slice the hot potatoes into a heatproof bowl. Pour the hot onion mixture over the potatoes and toss them to coat.
5. Heat the broth in the skillet and simmer to reduce it by half. Pour it over the potatoes. Stir gently.
6. Top with the chopped bacon and parsley. Serve immediately.

Apple Strudel

Traditional strudel dough is made with only a few ingredients, and would have been hand stretched so thin it would cover a table. But you don’t need to be an expert to give this a try – it will taste wonderful even if the dough is not paper thin.

Serves 6 | Prep. time 45 min. | Cooking time 50 min.

Ingredients

For the dough

• ¼ cup unsalted butter, melted
• 1 ½ cups all-purpose flour
• Pinch of salt
• ⅓ cup water, lukewarm

For the apple filling

• ⅓ cup sultana raisins
• 2 tablespoons rum
• 3 large apples
• 1 tablespoon lemon juice
• 1 ½ teaspoons ground cinnamon
• ⅛ teaspoon nutmeg
• ½ cup granulated sugar
• ¼ teaspoon salt
• ¼ cup pecans, walnuts or almonds, finely chopped

To assemble

• 2 tablespoons all-purpose flour
• 6 tablespoons unsalted butter, melted
• ¼ cup breadcrumbs
• ¼ cup icing sugar

Directions

1. In a small bowl, combine the rum and raisins. Mix well and set them aside to soak.
2. Combine the ingredients for the dough and mix until a smooth dough forms.
3. Heat a medium saucepan under hot running water. Dry it well and line it with parchment. Place the dough in the pot, cover it, and let it sit for 30 minutes.
4. Meanwhile, peel and chop the apples. In a medium bowl, toss them with the lemon juice and season with the cinnamon, nutmeg, sugar, and salt. Drain the raisins and add them to the filling, together with the nuts.
5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
6. On your worktop, lay out a clean, thin kitchen towel and sprinkle it with the flour. Roll the dough out as thin as you can on the towel.
7. Brush a little of the melted butter on the dough, and use your hands to spread the dough out until you have a rectangle about 12×18 inches (as thin as you can). Arrange the dough so the long side is in front of you.
8. Brush half the melted butter on the dough. Leaving a 6-inch strip on the right side and a 2-inch margin on the long edges, sprinkle the breadcrumbs along the center down the length of the dough.
9. Spread the apple filling on the breadcrumbs, but leave any juices in the bowl.
10. Fold the 2-inch edges over the filling. Starting from the short edge opposite the 6-inch margin, gently roll up the strudel using the towel to help.
11. Transfer the strudel to the prepared baking sheet and brush it with butter. Bake for about 50 minutes, brushing it twice more with butter while it bakes.
12. Sprinkle with icing sugar and serve warm.

***These recipes and more can be found in Sarah Spencer’s A Taste of Germany: Traditional German Cooking Made Easy with Authentic German Recipes. To get your copy, click on the cover or click here.

To download or print the featured recipes, click here.

Buttercream Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

• 1⅔ cups all-purpose flour
• 1 cup sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup butter, melted
• 3 large eggs, room temperature
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Buttercream icing

• 1 cup butter, softened
• 4 cups icing sugar
• 2–3 tablespoons heavy cream
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl, mix the flour, baking powder, and baking soda.
4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and pale yellow. It will take around 7 minutes.
5. Stir in the eggs, one at a time, mixing well between each addition.
6. Alternately add the buttermilk and the dry ingredients and mix until combined. Be careful not to overmix the batter.
7. Stir in the vanilla.
8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
10. Remove the cupcakes from the pan and let cool completely on a wired rack.
11. In another bowl, beat the butter and icing sugar until creamy frosting forms.
12. Stir the cream and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.

Nutrition (per serving)

Calories 744, fat 51.4 g, carbs 70.2 g, sugar 56.2 g, Protein 3.9 g, sodium 425 mg

Red Velvet Cupcakes

Serves 16 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

• 1⅓ cups cake flour
• 2 tablespoons cocoa powder
• 1 cup sugar
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter, softened
• ¼ cup vegetable oil
• 1 tablespoon red food coloring
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ⅔ cup buttermilk

Buttercream

• ½ cup butter, softened
• 2 cups icing sugar
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl, mix the cake flour, cocoa powder, baking powder, and salt.
4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and fluffy. It will take around 7 minutes. Stir in the vegetable oil.
5. Stir in the egg and red food coloring.
6. Alternately add the buttermilk and the dry ingredients and mix until combined. Be careful not to overmix the batter.
7. Stir in the vanilla.
8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
10. Remove the cupcakes from the pan and let cool completely on a wired rack.
11. In another bowl, beat the butter and cream cheese with the icing sugar until creamy and fluffy.
12. Stir in the vanilla and transfer the frosting to a piping bag fitted with a star tip.
13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.

Nutrition (per serving)

Calories 335, fat 20.5 g, carbs 36.8 g, sugar 27.8 g, Protein 3.1 g, sodium 213 mg

Salted Caramel Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

• 2 cups all-purpose flour
• ¼ cup white sugar
• ¾ cup light brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup butter, softened
• ½ cup whole milk
• ½ cup Greek yogurt
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¼ cup boiling water
• ½ cup thick and creamy caramel sauce

Frosting

• ½ cup butter, softened
• ½ cup heavy cream
• 1 cup light brown sugar
• 3½ cups icing sugar
• ¼ cup caramel sauce
• 6 caramel candies

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl, mix the flour, baking powder, ground cinnamon, salt, and baking soda.
4. In another bowl, dissolve the caramel sauce in the boiling water.
5. In another bowl, beat the butter with the white sugar and light brown sugar.
6. Stir in the eggs and mix until combined.
7. Pour in the whole milk and Greek yogurt and stir in the dissolved caramel sauce.
8. Stir in the dry ingredients. Be careful not to overmix the batter.
9. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
10. Bake in the preheated oven for about 20 minutes or until a toothpick comes out clean.
11. Remove the cupcakes from the pan and let cool completely on a wired rack.
12. In another bowl, beat the butter, heavy cream, and icing sugar.
13. Transfer the frosting to a piping bag fitted with a star tip.
14. Pipe the frosting onto the cooled cupcakes and decorate with a drizzle of caramel sauce and a small piece of caramel candy.

Nutrition (per serving)

Calories 626, fat 18.8 g, carbs 112.8 g, sugar 77.6 g, Protein 5.1 g, sodium 386 mg

Orange Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

• 1⅔ cups all-purpose flour
• 1 cup sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup butter, melted
• 3 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ½ cup orange juice
• Zest of 1 orange
• ½ cup whole milk

Icing

• 1 cup butter, softened
• 4 cups icing sugar
• Zest of ½ orange
• 2 tablespoons orange juice
• 2–3 tablespoons cream
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl, mix the flour, baking powder, and baking soda.
4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and pale yellow in color. It will take around 7 minutes.
5. Stir in the eggs, one at a time, mixing well between each addition.
6. Add the orange juice, orange zest, and whole milk alternately with the dry ingredients and mix until combined. Be careful not to overmix the batter.
7. Stir in the vanilla.
8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
10. Remove the cupcakes from the pan and let cool completely on a wired rack.
11. In another bowl, beat the butter and icing sugar until a creamy frosting forms.
12. Stir the cream, orange juice, orange zest, and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.

Nutrition (per serving)

Calories 754, fat 51.8 g, carbs 71.7 g, sugar 57.5 g, Protein 4.3 g, sodium 429 mg

Classic Chocolate Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

• ¾ cups all-purpose flour
• ½ cup cocoa powder
• ¾ cup white sugar
• ½ cup light brown sugar
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ⅓ cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup buttermilk

Icing

• 1 cup butter, softened
• 3½ cups icing sugar
• ½ cup cocoa powder
• 3 tablespoons cream
• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl, mix the flour, cocoa powder, baking powder, and baking soda.
4. In another bowl, use a hand mixer to beat together the butter, light brown sugar, and white sugar until creamy and fluffy. It will take around 7 minutes.
5. Stir in the eggs, one at a time, mixing well between each addition.
6. Alternately add the buttermilk and the dry ingredients and mix until combined. Be careful not to overmix the batter.
7. Stir in the vanilla.
8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
10. Remove the cupcakes from the pan and let cool completely on a wired rack.
11. In another bowl, beat the butter with the icing sugar and cocoa powder until creamy and fluffy.
12. Stir the cream and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.

Nutrition (per serving)

Calories 460, fat 23.6 g, carbs 64.1 g, sugar 53.5 g, Protein 3.7 g, sodium 188 mg

***These recipes and more are found in Louise Davidson’s Wicked Good Cupcakes: Insanely Delicious and Easy Cupcake Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Fire up the grill and bring bold Southern flavor to your table with these Carolina-style BBQ favorites. Perfect for cookouts, gatherings, or anytime you’re craving smoky, savory comfort food with a Southern twist.

Sweet Southern Smoked Ribs

You can’t go wrong serving these sweet and tasty sticky-finger-licking-good baby back ribs at your next backyard gathering!

Servings: 6 half racks ribs

Ingredients

• 10-12 pounds baby back pork ribs, about 3 full racks, trimmed and membrane removed
• 2 cups apple juice plus some more for spraying
• Juice of 1 lemon
• 6 cups apple tree woodchips, soaked in cold water at least 1 hour before using

Dry rub

• 2 tablespoons chili powder
• 2 tablespoons seasoned salt
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1 tablespoon dry mustard
• 1 tablespoon ground cumin
• ½ tablespoon dried oregano
• ½ tablespoon ground white pepper
• ½ tablespoon ground black pepper
• 1 teaspoon cayenne pepper, more if you like it very spicy

BBQ sauce

• ½ cup apple juice
• ¼ cup brown sugar
• ¾ -1 cup BBQ sauce

Directions

1. Trim the ribs by removing excess fat and removing membrane before placing the rib racks in a shallow dish, or cut them in half and place them in sealable plastic bag such as a zip lock. Add apple juice and lemon just. Place in the refrigerator, and let them marinate at least 3 hours.
2. In the meantime, prepare the rub. If you have a spice grinder, you can use it to make the rub finer, and it will stick better to the ribs when they are cooking and when you start adding the glazing BBQ sauce. Combine well all the rub ingredients in a mixing bowl.
3. Remove the pork ribs from the brine, and pat dry with kitchen paper towels. Coat ribs generously with the dry rub on all sides. Wrap in plastic wrap. Place in refrigerator for at least 4 to 12 hours. I typically prepare my ribs by trimming, removing the membrane, and cutting into portion (half a rack per person) in the early afternoon to brine them with the apple and lemon juices mixture. Later the same evening, I prepare and coat with them with the dry rub so that the ribs can rest overnight to absorb all the flavors.
4. Let the ribs rest at room temperature at least 30-45 minutes before cooking them. In the meantime, prepare the smoker by filling the smoker box with the soaked apple tree wood chips. Start the smoker, and bring its temperature to 225ºF. Smoke should start before you start cooking.
5. Put some apple juice in a spray bottle. After about 2 hours, the smoke should fade, and you can start spraying the ribs every 20-30 minutes to keep them moist.
6. When ready, place ribs on the wire racks, bone side down in the smoker’s middle wired racks. Place a drip pan just below the ribs to collect the pork’s drippings. Smoke for 4 to 4½ hours, checking regularly if you need to add wooden chips to the box (after about 45 minutes into the cooking process, you’ll have to add about 1 cup). Make sure that your smoker temperature remains constant at 225 ºF. Cook ribs until meat “shrinks” from bone. The ribs are ready when the meat starts to fall off the bone when you pinch it with your fingers.
7. You can also make this recipe on a regular barbecue. Prepare the charcoal or gas barbecue for indirect heat. Clean and oil the grates. The temperature should be maintained around 225ºF. If your barbecue is equipped with a smoking box, fill it with soaked wooden chips. If not, you can prepare a large double layer foil packet with the soaked wooden chips. Perforate the packet several times to let the smoke out. Place the packet below the grill directly above one of the burners. Place a dripping pan where the ribs will be cooked. Ignite the barbecue on high temperature. When the smoke starts, reduce the temperature to low or 225ºF, and place the ribs, bone side down, away from the heat on the grill.
8. While the ribs are cooking, prepare the glazing sauce by combining the brown sugar, the BBQ sauce of your choice, and apple juice. Brush ribs with the sauce three or four times in the last 60 minutes of cooking to glaze.
9. When all cooked, remove the ribs from the smoker and place onto a cutting board, cover with foil, and let rest for 10-15 minutes before serving. Just before serving, brush the ribs with the BBQ sauce. Serve with your favorite sides like hush puppies and corn on the cob.

Tip: if you see that the ribs are starting to dry up before they are cooked, even after spraying with the apple juice, cover them with aluminum foil and continue cooking. It will prevent them burning and keep them moist.

Smoked Pulled Beef for Sandwiches

For all the beef lovers, this pulled beef sandwich will make you believe you’re in heaven.

Servings: 6-8 

Ingredients

• 1 beef chuck roast, 4 pounds
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 6 large Kaiser buns
• Barbecue sauce
• 6 cups Hickory wood chips, soaked at least 30-45 minutes before using

Marinade

• 2 tablespoons Worcestershire sauce
• ½ can Cola soda such as Coca Cola
• ⅛ cup Pepper and Vinegar BBQ Sauce:
• 1½ cups apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon hot sauce like Texas Pete or Tabasco
• 2 teaspoons ground black pepper
• 2 teaspoons crushed red pepper, more if you like spicier

Directions

1. Combine Worcestershire sauce, prepared Pepper and Vinegar BBQ Sauce, and Cola to create the marinade. Place in a sealable bag. Add beef, and let stand in the refrigerator for at least 2 hours or ideally overnight. Remove beef from the marinade and pat dry. Let it stand at room temperature for at least 15-20 minutes before cooking. Save remaining marinade for later use.
2. Sprinkle salt, pepper, onion and garlic powder on both sides of roast.
3. In the meantime, prepare smoker. Clean and oil the grates. Prepare the smoker box with the hickory wood chips and set temperature to 225ºF. Place the meat on the middle rack and cook for 2 hours.
4. You can also cook with indirect heat in a covered barbecue for two hours*. Place the beef on the grill away from the heat when the smoke starts.
5. After 2 hours, place the beef in a pan, add the remaining marinade and cover in tin foil.
6. Continue cooking for 2-4 hours until roast is easily shredded with a fork.
7. Remove from heat, and let stand 30 minutes. Pull apart with two forks.
8. To serve, place some of the meat on a bun, add some of your favorite Carolina barbecue sauces, top with coleslaw or caramelized onions.

1/3 Pounder Pimento Cheeseburgers

Big burger with big taste! The mix of hot sauce, pimentos, and cheese give this burger topping all its flavor. You won’t want to eat any other burger after a bite of this one. It goes perfectly with local North Carolina favorite Cheerwine, a sweet and bubbly cherry soda.

Ingredients

• 1½ pounds ground beef chuck
• Cooking oil to coat patties
• 1 teaspoon garlic powder
• Kosher salt and freshly ground pepper to taste

Pimento cheese mixture

• ⅔ cup mayonnaise
• 4-ounce jar pimentos, finely diced
• 16 ounces grated extra-sharp cheddar cheese, grated
• 1 teaspoon hot sauce like Texas Pete or Tabasco
• 1 teaspoon Worcestershire sauce
• 2 tablespoons yellow onion, grated

Toppings

• 1 small Vidalia onion,  sliced
• 4 slices cooked thick cut smoked bacon, halved (optional)
• 1 medium red tomato, thinly sliced
• 4 lettuce leaves, washed and dried
• 4 hamburger buns

Directions

1. Combine all the ingredients for the pimento cheese mixture in a medium-size bowl, mix well, cover with a plastic wrap and refrigerate at least 60 minutes before serving for the flavors to blend well.
2. Prepare the barbecue by brushing lightly the grate with some vegetable oil. Preheat the barbecue on high heat for direct grilling.
3. Form four equal patties, and brush both sides of patties with cooking oil, garlic powder, and salt and pepper to taste.
4. Place patties on grill, cook until golden brown on both sides and until required level of done. During last minute of cooking, add a dollop of cheese mixture to the top of patties and cover grill lid. Cook additional one minute or until cheese is melted. At the same time, toast hamburger buns, until slightly colored and warm. Place beef patties on the bottom buns, top with lettuce, tomato and onion slices and, if desired, 2 bacon pieces. Serve.

Note: adjust the pimento cheese seasoning by adding more hot or less hot  sauce.

Carolina’s Smoked Half Chicken

The chicken will be moist and juicy. By smoking it only in the first half-hour of the cooking process, it gives it just enough of a smoke taste in every bite. The use of a sweet wood like apple tree is perfect for the delicate taste of chicken.

Serves 2-4

Ingredients

• 1 whole chicken, halved
• 4 cups apple tree wooden chips

Mop – Makes about half a quart (2 cups)

• 2 cups apple cider vinegar
• 1 lemon, juiced, retain lemon
• 1 teaspoon ground thyme
• 1/2 teaspoon ground sage
• 5 bay leaves
• 1 teaspoon red pepper flakes
• 2 teaspoons brown sugar
• ½ teaspoon black pepper
• ½ teaspoon kosher salt

Rub

• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon garlic salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons sugar

Directions

1. To prepare the mop, combine all ingredients, including the whole lemon in a saucepan. Cover and bring to a boil over medium heat. Remove from heat, and stir in sugar until dissolved. Allow to cool. Strain out lemon and bay leaves. Store in an airtight container in refrigerator. It will keep for up to 2 months. Use as a basting mop while cooking.
2. To prepare the rub, mix all the ingredients together in medium-sized bowl. Rub seasonings over both halves of chicken. Cover in plastic wrap and refrigerate for 1 hour.
3. Soak woodchips in water for 30 minutes. Drain.
4. Make sure the grill is clean. Brush it with vegetable oil. If your barbecue is equipped with a smoking box, fill it with some soaked wooden chips. If not, you can prepare a large double layer foil packet with the soaked wooden chips. Perforate the packet several times to let the smoke out. Place the packet below the grill directly above one of the burners. The smoke should last for about 30 minutes. Place a dripping pan where the chicken will be cooked.
5. Ignite the barbecue on high temperature. When the smoke starts, reduce heat to 275ºF, and place the chicken directly on the grill, meat side down. Cook with the cover closed for 1h30 minutes. Cover. After 30 minutes, turn chicken over and start mopping every 20 minutes to keep it moist. The chicken is fully cooked when the juices near bone run clear after poking it with a fork or pointy knife.
6. Let the chicken rest 10-15 minutes covered with aluminum foil before cutting. Serve with your 2 favorite side dishes like coleslaw and baked beans.

Southern Slaw

This creamy cabbage slaw has a perfect balance between the sweetness of the dressing and the tart flavor of the cranberries. You’ll want to make this again and again.

Serves 8-10 as a side dish

Ingredients

• ½ green cabbage, shredded
• ½ small red cabbage
• 1 carrot, shredded
• ½ cup dry cranberries

For the dressing

• ¼ cup apple cider vinegar
• 2 tablespoons honey
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ teaspoon celery seeds
• Kosher salt and freshly ground pepper

Directions

1. Whisk all the dressing ingredients in a small bowl. Taste, and adjust seasoning with salt and pepper.
2. In a large salad bowl, add the vegetables. Add the dressing, and stir to coat well. Refrigerate at least 20 minutes before serving.

Hush Puppies

Hush puppies are a staple side dish all over the South. They are easy to make and can be paired with any barbecue meat, poultry, or seafood.

Yields: 36

Ingredients

• 2 cup buttermilk
• 1 cup whole milk
• 2 eggs, lightly beaten
• 1½ cup all-purpose flour
• 3 cups yellow cornmeal
• ½ teaspoon baking soda
• 1 teaspoon salt
• 6 cups peanut oil

Directions

1. Combine all the dry ingredients in a large mixing bowl. Stir eggs, milk, and buttermilk together in another bowl. Pour buttermilk mixture into dry mixture, and stir until just blended. Do not stir to much because it makes the dough too chewy.
2. In a large, deep, iron cast saucepan, add the oil. Heat it until it reaches 350ºF on the thermometer. You can test to see if the oil is ready by adding a little ball of batter to the oil. It should surface immediately and sizzle.  Alternatively, you can also use a deep frying machine set at 350ºF. It’s important to keep the temperature steady at 350° the whole way through the cooking process to make sure the hush puppies’ centers are well cooked.
3. To make the hush puppies, using two spoons, scoop some batter in one spoon, and push the batter in the hot oil with the other spoon. Fry in small batches until golden brown, turning during cooking process so that the hushpuppies are fried on all sides, about 4-5 minutes. Remove from oil with a spotted spoon, and place on a plate covered with paper towel to absorb excess oil. Continue frying until all the batter is done.
4. Serve hot with any BBQ meat, poultry or fish dishes.

Down South Banana Pudding

You can’t travel to the Carolinas without having a good banana pudding. This recipe is so good your guests will ask you for the recipe!

Servings: 6

Ingredients

Custard

• ⅔ cup granulated sugar
• 1 box vanilla wafers
• 4 cups whole milk
• 3 tablespoons corn starch
• 1 pinch kosher salt
• 4 egg yolks
• 1 teaspoon pure vanilla extract
• 5 medium-sized bananas, sliced

Meringue

• 4 egg whites, at room temperature
• ¼ cup super fine sugar
• ⅛ teaspoon cream of tartar

Directions

1. To prepare the custard, add the milk to a medium-sized saucepan set on low heat. Gradually add cornstarch, whisking continuously. Add sugar and salt and egg yolks one by one, stirring constantly until the pudding thickens and the temperature using a candy thermometer reach 170ºF. Remove from heat, whisk in vanilla and set aside to cool slightly.
2. Begin layering the pudding and the wafers in a 2-quart baking dish. Spoon in a small amount of custard on the bottom, add a layer of wafers, and cover with some pudding. Continue layering, ending with custard on top.
3. Preheat oven to 350ºF.
4. To prepare the meringue, using an electric mixer, whip egg whites and cream of tartar on high speed until if forms soft peaks. Add super-fine sugar while continuing mixing on high speed until the eggs whites form stiff peaks. Do not overdo it otherwise you will start losing the volume of the snow peaks egg whites.
5. Add the meringue on top of the pudding with a spatula, and try to spread it evenly. Place in the preheated 350ºF oven for 10 to 15 minutes or until peaks of meringue turn golden-brown.
6. Remove from the oven, and allow the pudding to cool completely before serving. Garnish with crushed wafers sprinkled on top.

***These recipes and more are found in David Martin’s Let’s Grill: Carolinas’ Best BBQ Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Do you love treating yourself to a delicious breakfast at your favorite restaurant but find it hard to justify the cost? In this blog post, we’ll explore some of the best breakfast copycat recipes that will have you feeling like a pro chef in your own kitchen.

Denny’s My Hammy and Cheese Omelet Copycat Recipe

This filling breakfast is a quick fix for not only breakfast but also dinner. Cubed ham mixed with Swiss cheese and eggs makes one filling meal.

Serves 1 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

• 3 eggs
• Salt and pepper to taste
• 3 tablespoons water
• ½ cup cooked ham, diced
• 1 tablespoon butter
• 2 slices Swiss cheese
• 2 slices American cheese

Sides

• Buttered toasts
• Hash brown
• Cooked bacon slices
• Breakfast sausages

Preparation

1. In a mixing bowl, whisk the eggs. Season with salt and pepper to taste and mix well. Set aside.
2. Add the water to a non-stick skillet and bring to a boil on high heat. Lower heat to medium-low and add the diced ham. Cook until all the water evaporates, about 2 minutes. Set aside
3. In another non-stick medium skillet, melt the butter over low heat. Add the whisked eggs and let cook until settled. Push the settled eggs toward the center so the uncooked eggs can flow underneath. Add the Swiss cheese slices on one side and the American cheese slices on the other. Add the ham on top of the American cheese and fold the other side over. Transfer to a serving plate.
4. Serve warm with favorite sides as desired.

Nutrition Facts per serving

Calories 780, fat 55 g, sodium 2270 mg, carbs 20 g, sugar 3 g, protein 50 g

Cracker Barrel Momma’s French Toast Copycat Recipe

A classic and wonderfully delicious recipe for French toast. The blueberry sauce gives this simple French toast a richly tasty touch.

Serves 4 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

French Toast

• ¼ cup butter, melted
• 1 cup 2% milk
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• 8 slices sourdough bread

Blueberry Sauce

• ¼ cup sugar
• 1½ teaspoons cornstarch
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1½ cups blueberries
• 2 tablespoons orange juice concentrate, thawed

Preparation

1. Preheat the oven to 375°F (191°C). Spread the melted butter over the bottom of a 15×10×1-inch baking dish.
2. In a large shallow bowl, beat the milk, eggs, vanilla, and nutmeg and beat until well combined. Dip each bread slice into the milk mixture.
3. Arrange the bread slices in the prepared baking dish. Bake for 20–25 minutes or until golden brown.
4. To make the blueberry sauce, in a large saucepan, mix the sugar, cornstarch, cinnamon, and cloves. Stir in the blueberries and orange juice concentrate. Bring to a boil over medium heat. Cook for about 2 minutes, stirring continuously.
5. Transfer the baked French toast onto serving plates. Top with blueberry sauce and serve.

Nutrition Facts per serving

Calories 479 fat 19 g, sodium 597 mg, carbs 62 g, sugar 23 g, protein 16 g

IHOP Swedish Crepes Copycat Recipe

A simple homemade crepes recipe. These milky crepes would be great with sweet or savory filling as well.

Serves 6 | Prep. time 10 minutes | Cooking time 24 minutes

Ingredients

• 1½ cups flour
• 3 eggs
• 1¾ cups milk
• ¼ cup beer
• 1 tablespoon sugar
• ½ teaspoon salt
• Cooking spray

Preparation

1. In a bowl, mix all of the ingredients with a hand mixer until well combined.
2. Grease a nonstick skillet with cooking spray and heat over medium-low heat. Add the desired amount of mixture and spread in a thin layer with a spoon. Cook for 2–3 minutes. Flip and cook for 30–60 seconds more. Repeat with the remaining mixture.
3. Serve warm.

Nutrition Facts per serving

Calories 193, fat 4g, sodium 259 mg, carbs 30 g, sugar 6 g, protein 8 g

Panera Bread Spinach Artichoke Soufflés Copycat Recipe

Make your morning truly amazing with Panera’s iconic cheese soufflé. Packed with healthy and satisfying ingredients, it is an all-in-one breakfast treat.

Serves 4 | Prep. time 20 minutes | Cooking time 44-46 minutes

Ingredients

• 1 (17-ounce) pack sheet puff pastry
• 3 large eggs
• 2 tablespoons sour cream or Greek yogurt
• ¼ cup Pecorino Romano or Parmesan cheese, finely grated
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ½ teaspoon baking powder
• ¼ cup frozen chopped spinach, thawed
• 1–2 dashes hot sauce (optional)
• 2 artichoke hearts, chopped
• ¼ cup Asiago cheese, grated
• 1 tablespoon red bell pepper, finely chopped

Variations

Spinach and Bacon

Remove red bell pepper. Replace artichoke hearts with ¼ cup cooked and chopped bacon.

Ham and Swiss

Remove red bell pepper. Replace artichoke hearts and spinach with ½ cup sliced and chopped deli ham, and replace Asiago cheese with Swiss cheese.

Four Cheese

Replace artichoke hearts and spinach with ½ cup shredded cheddar cheese; use a combination of Parmesan and Pecorino Romano cheese.

Preparation

1. Preheat the oven to 400°F (204°C).
2. Cut the pastry into 4 equal pieces. Line 4 4-inch tart pans with the pastry squares, allowing the corners to drape over the pan edges. You can also use muffin tins; in that case, grease well, cut the pastry into 9 square pieces, and press each piece into a tin.
3. Whisk the eggs in a mixing bowl. Add the baking powder, Pecorino cheese, sour cream, salt, garlic powder, and hot sauce; mix well. Add the artichoke hearts, spinach, and bell pepper.
4. Fill the pans or muffin tins equally with the prepared mixture. Sprinkle 1 tablespoon of Asiago cheese on top of each pan. Gently fold the corner points of the pastry over the filling. If using muffin tins, sprinkle Asiago cheese evenly on top.
5. Bake for 24-26 minutes until the eggs are puffy and the pastry is browned. Serve warm.

Nutrition Facts per serving

Calories 520, fat 33 g, sodium 890 mg, carbs 39 g, sugar 8 g, protein 18 g

Starbucks Iced Lemon Loaf Copycat Recipe

Oozing with lemony and buttery flavors, this lemon loaf is a must-try recipe. Sweet lemon glaze over perfectly baked loaf makes it an irresistible offering.

Serves 8 | Prep. time 20 minutes | Cooking time 50 minutes

Ingredients

Lemon Loaf

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• ½ teaspoon vanilla extract
• 1 teaspoon lemon extract
• Zest of 1 large lemon
• 2 tablespoons lemon juice
• ⅓ cup buttermilk or sour cream

Icing

• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon cream or milk

Preparation

1. Preheat the oven to 350°F (177°C). Line an 8×4-inch loaf pan with parchment paper or grease it with some butter.
2. In a mixing bowl, mix the flour, salt, baking powder, and baking soda.
3. In another mixing bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla, lemon juice, lemon extract, and lemon zest.
4. Add half of the flour mixture and half of the buttermilk and mix until well blended. Add the remaining flour mixture and buttermilk. Mix until you get a smooth batter.
5. Pour the batter into the pan and bake for 50–60 minutes. Check by inserting a toothpick. If it comes out clean, the loaf is fully baked; if not, bake for a few more minutes and do the toothpick test again.
6. Remove from oven and let cool completely on a wire rack.
7. To make the lemon icing, in a mixing bowl, mix the lemon juice, powdered sugar, and cream/milk. Adjust sugar and cream/milk to taste.
8. Drizzle the icing over the loaf and spread evenly.

Nutrition Facts per serving

Calories 490, fat 23 g, sodium 520 mg, carbs 68 g, sugar 47 g, protein 5 g

Cracker Barrel Pinto Beans Copycat Recipe

This Cracker Barrel copycat recipe is a great side dish to serve with any meal. The smoked ham hocks add an abundance of flavor.

Serves 4–6 | Prep. time 10 minutes | Cooking time 3 hours

Ingredients

• 1 pound ham hocks or country ham
• 1 tablespoon sugar
• 2 quarts water
• 2 cups dry pinto beans, sorted and washed
• 1½ teaspoons salt

Preparation

1. Cook the ham hocks until well done. Reserve the stock and pull the meat from the bone.
2. Remove any pebbles from the beans, rinse them, and add them to a large pot with the water. Season with salt and add the ham and reserved stock. Bring to a boil, then reduce heat, cover and simmer for about 3 hours or until beans are tender.
3. Alternatively, you can add all of the ingredients (with the ham still on the bone) to a slow cooker and cook on low for 6–8 hours.

Nutrition Facts per serving

Calories 140, fat 2 g, sodium 260 mg, carbs 21 g, sugar 1 g, protein 10 g

***These recipes can be found in Lina Chang’s Breakfast Copycat Recipes: Making Popular Restaurants’ Most Iconic Breakfast Dishes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Discover a heart-healthy approach to eating that’s both flavorful and easy to follow. These wholesome dishes have fresh ingredients, balanced nutrients, and simple preparation, perfect for supporting overall well-being and boosting your energy.

Tomato Stuffed with Walnut Chicken Salad

Serves 4

Ingredients

• 4 large tomatoes
• 1 pound boneless, skinless chicken breast, cooked and shredded
• 1 cup low fat plain yogurt
• 1 tablespoon Dijon mustard
• 1 clove garlic, crushed and minced
• 1 tablespoon fresh tarragon
• 1 tablespoon fresh chives, chopped
• ½ cup walnuts chopped
• 1 cup fresh peas
• 1 cup celery, diced

Directions

1. Cut the tops off of the tomatoes and gently scoop out the insides.
2. In a bowl combine low fat yogurt, Dijon mustard, garlic, tarragon, and chives. Mix well.
3. In a separate bowl combine the chicken, walnuts, peas, and celery. Add the dressing mixture and toss to coat.
4. Spoon the chicken mixture into each of the tomatoes.
5. Serve immediately, or chill for up to two hours.

Spaghetti Squash with Herbs and Creamy Goat Cheese

Serves 4

Ingredients

• 2 medium spaghetti squash, cut in half
• 2 tablespoons canola oil
• 2 cloves garlic, crushed and minced
• ¼ cup dry white wine
• ½ cup low sodium chicken stock
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon black pepper
• ½ cup goat cheese crumbles

Directions

1. Preheat the oven to 400°F.
2. Place the squash halves on a baking sheet and brush each with canola oil. Place in the oven and bake to 45 minutes. Remove from the oven and let cool slightly before scooping out the insides and setting aside.
3. Heat the remaining oil in a skillet over medium heat. Add the garlic and sauté 1 minute.
4. Add the white wine and deglaze the pan until most of the wine has evaporated.
5. Add the spaghetti squash, chicken stock, chives, thyme, and black pepper. Let cook for 3 minutes, tossing occasionally.
6. Turn off heat and add goat cheese. Toss well and serve immediately.

Root Vegetable Beef Stew

Serves 6

Ingredients

• 2 pounds beef stew meat
• 1 cup red onion, sliced thick
• 1 cup celery, sliced
• 2 cups carrots, sliced
• 1 cup sweet potato, cubed
• 1 cup beets, cubed
• 3 cloves garlic, crushed and minced
• 2 cups low sodium beef broth
• 1 cup vegetable or tomato juice
• 1 teaspoon sage
• 1 teaspoon rosemary
• 1 teaspoon black pepper
• 1 tablespoon prepared ground horseradish

Directions

1. Place the red onion, celery, carrots, sweet potato, and beets in the bottom of a slow cooker.
2. Place the stew meat on top of the vegetables, followed by the garlic, beef broth, vegetable juice, sage, rosemary, black pepper, and horseradish.
3. Cover and cook on low for 6 hours, or until meat is cooked through and vegetables are tender.

Chicken Pesto with Zucchini Noodles

Serves 4

Ingredients

• 2 cups fresh basil, chopped
• ½ cup fresh parsley, chopped
• 2 cloves garlic, crushed and minced
• ½ cup fresh grated Parmesan cheese
• 1 teaspoon lemon zest
• ¼ cup + 1 tablespoon olive oil
• 1 pound boneless skinless chicken breast, chopped
• ¼ cup red onion, diced
• 1 cup baby tomatoes, cut in half
• 6 cups zucchini, julienned into thin “noodles”

Directions

1. Place the basil, parsley, garlic, Parmesan cheese, and lemon zest together in a food processor or blender.
2. Pulse while slowly adding ¼ cup olive oil until a pesto paste is formed. Set aside.
3. Add the remaining olive oil to a skillet over medium heat.
4. Add the chicken and cook until no longer pink in the center, approximately 5-7 minutes.
5. Add the tomatoes and cook for an additional 2 minutes before adding the zucchini noodles.
6. Add the pesto to the pan and toss while cooking, until heated through.
7. Serve immediately.

Easy Tomato Soup

Serves 2-4

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, crushed and minced
• 4 cups low sodium chicken stock
• 1 14 ounce can reduced sodium crushed tomatoes
• 2 cups fresh tomatoes, diced
• 1 cup low fat milk
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• 1 teaspoon black pepper

Directions

1. In a large saucepan heat the olive oil over medium.
2. Add the garlic and sauté for 1 minute before adding the chicken stock, canned tomatoes and fresh tomatoes. Cook for 5 minutes, stirring occasionally.
3. Add the milk, basil, parsley, and black pepper.
4. Continue to cook, stirring occasionally, until heated through.
5. Serve immediately.

Salmon Patties over Fresh Greens

Serves 2-3

Ingredients

• 3 cups cooked salmon
• 1 tablespoon olive oil
• ¼ cup shallots, diced
• 1 clove garlic, crushed and minced
• 1 tablespoon fresh chives, chopped
• ½ cup ground almonds
• 2 teaspoons lemon zest
• 1 teaspoon old bay seasoning
• 1 teaspoon black pepper
• 6 cups spinach or other salad greens
• 1 tablespoon balsamic vinegar

Directions

1. In a sauté pan, heat the olive oil over medium heat. Add the shallots and garlic. Sauté until tender, approximately 2-3 minutes.
2. Shred the cooked salmon with a fork and place it in a large bowl. Using a slotted spoon, remove the shallots and garlic from the pan and add to the salmon.
3. Mix in the chives, almonds, old bay seasoning, and black pepper. Mix well.
4. Form into approximately 6 patties.
5. Return the pan to medium high heat and add the salmon patties. Cook for approximately 3 minutes on each side, or until nicely browned.
6. Place the spinach or salad greens on serving plates, drizzles with balsamic vinegar, and place the salmon patties on top to serve.

These recipes and more are found in Madison Miller’s DASH DIET: Guidelines and Recipes: 14-Day Heart Healthy Eating Plan to Jump Start Your Diet, Lose Weight, and Gain Control of Your Health. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Celebrate the holiday season with a festive array of classic favorites and modern twists. From savory starters to irresistible sweets, these dishes are sure to impress, delight, and bring warmth to any holiday table.

Baked Camembert with Caramelized Cranberries

Serves: 8-10 | Preparation time: 10 minutes | Cooking time: 60 minutes

Ingredients

• 1 tbsp butter
• 1 tbsp brandy
• 2 tbsp brown sugar
• ½ cup dried unsweetened cranberries
• 1 8 oz. round Camembert cheese
• 1 tbsp slivered almonds
• 1 French baguette bread or crackers

Preparation

1. Preheat the oven to 350ºF, and place the oven rack in the middle position.
2. In a small skillet over medium heat, let the butter melt. Add the brandy and brown sugar. Stir until the sugar is dissolved completely. Remove from heat. Add the cranberries, and stir to coat well.
3. Remove the Camembert cheese rind with a small paring knife, if desired. Place the Camembert in a small oven-proof baking dish. Spoon the cranberry mixture, and sprinkle the slivered almonds on top.
4. Place in the preheated oven. Bake the cheese until it becomes softer and is heated through, about 10 to15 minutes. Remove from oven, and let stand for 5 minutes.
5. Serve with thin slices of French baguette or crackers.

Nutritional information per serving:

Calories: 289, Total fat: 16.4 g, Carbohydrates: 23.4 g, Dietary fibers: 0.5 g, Sugars:12.3 g, Proteins: 12.6 g

Prosciutto Purse

Yields 20 pieces | Preparation time: 10 minutes

Ingredients

• 20 thin slices of prosciutto
• 20 cubes of blue cheese or any firm cheese you prefer
• 20 chive strings
• 5 fresh ripe figs like Black Mission

Preparation

1. Wash and cut the figs in quarters.
2. Place a slice of prosciutto flat on a working surface. Place a cheese cube and a piece of fig in the middle of the prosciutto. Assemble to form a little closed bag.
3. Secure by tying with a chive string.
4. Repeat until all the ingredients are gone. Place on a serving plate. Refrigerate. Bring to room temperature before serving, about fifteen minutes. These easy-to-make appetizers can be made up to 6 hours in advance.

Nutritional information per serving:

Calories: 61.3, Total fat: 3.2 g, Carbohydrates: 3.6 g, Dietary fibers: 0.5 g, Sugars: 2.6 g, Proteins: 4.5 g

Christmas Beer-Glazed Ham

Serves: 16-20 | Preparation time: 40 minutes | Cooking time: 3 hours 30 minutes

Ingredients

• 1 bone-in, fully cooked ham of 15-16 lbs
• 30 to 40 whole cloves
• 2 ½ cup dark beer
• 1 cup brown sugar
• 4 tbsp prepared mustard
• 1 tsp ground ginger
• 1 tsp ground cardamom

Preparation

1. Preheat the oven to 325ºF.
2. Remove the ham’s membrane, leaving it intact around the bone. There should be at least a ¼ inch of fat remaining. With a sharp knife, score the ham’s fat on the two diagonals, to form a diamond pattern. Make sure not cut the meat, but only the fat.
3. Place the ham in a large roasting pan, fat side up. Insert a clove at the junction of each diamond. Not too deep, you should be able to see them on the surface of the ham.
4. Pour 1½ cups of beer over the ham. Place the ham uncovered in the oven, and cook for 3 hours. Brush the ham two or three times with some beer.
5. Remove the ham from the oven and crank up the oven temperature to 400ºF.
6. While waiting, prepare the glaze. Mix the brown sugar, mustard, ginger, cardamom, and remaining beer in a small mixing bowl.
7. Brush the ham generously with brown sugar paste. Place back in the oven, and cook for another 30 to 35 minutes until the ham is well glazed.
8. Let the ham rest for 10 minutes before carving. While the ham is resting, remove the cloves.

Nutritional information per serving:

Calories: 134.7, Total fat: 4.1 g, Carbohydrates: 15.2 g, Dietary fibers: 0.2 g, Sugars: 13.0 g, Proteins: 9.2 g

Easy Braised Turkey Pie with Chestnuts and Caramelized Pearl Onions

Serves: 8-10 | Preparation time: 30 minutes | Cooking time: 75 minutes

Ingredients

• 3 lbs boneless and skinless turkey breast
• 1 cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ cup vegetable oil
• 2 carrots, peeled and diced
• 2 celery stalks, trimmed and diced
• 2 yellow onions, diced
• ½ cup peas, fresh or frozen
• 4 cloves of garlic, minced
• 2 tsp fry thyme
• 4 cups chicken stock
• 4 cups of frozen pearl onions, thawed
• 2 cups cooked whole chestnuts (2 10-oz. cans )
• 5 cups button mushrooms, quartered (14 oz.)
• ½ cup fresh parsley, chopped
• 1 1-lb package of frozen puff pastry thawed in the refrigerator
• Butter for greasing

Preparation

1. Cut the turkey breast into bite-sized cubes.
2. In a sealable bag, such as a zip lock, mix the flour with the salt and pepper. Add the turkey, and shake to coat the meat. Keep the remaining flour mix for later use.
3. Place a heavy, large skillet, such as a cast iron, over medium-high heat. Add 2 tbsp of the vegetable oil. Brown the turkey cubes in small batches on all sides. Add oil as needed. Set the browned turkey aside in a plate and reserve.
4. Add to the skillet, 1 tbsp of vegetable oil, the carrots, celery, onions, peas, minced garlic, and thyme. Sauté until tender, about 3 to 5 minutes on medium heat. Sprinkle the remaining flour over the vegetables. Stir to coat.
5. Add the turkey back into the skillet with the vegetables. Pour the stock. Increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover and cook for 20 to 30 minutes, or until the turkey is cooked through.
6. In the meantime, in another large skillet, add the vegetable oil that is left, and warm over medium-high heat. Fry the mushrooms, chestnuts, and pearls onions. Sauté until the onions are tender and well caramelized, all the liquid has evaporated, and the mushrooms are golden brown, about 20 to 25 minutes.
7. Add the mushroom mixture to the turkey. Add the parsley, and let simmer, on medium heat, for 5 more minutes. Remove from heat, and let cool.
8. Taste and season with salt and pepper, if needed.
9. Up to this point, you can refrigerate the completely cooled-down turkey mixture in an airtight container up to 2 days. If can also be frozen up to two weeks.
10. Grease with butter a 13 by 9” baking dish. Spoon the turkey mixture in the baking dish. Set aside.
11. Preheat the oven to 400ºF, and place the oven rack in the middle position.
12. On a work surface dusted with flour, roll-out 1 sheet of the puff pastry until it covers all the surface of the baking dish and more.
13. With a small cookie cutter in the shape of a small star, a snowflake, or any other Holiday shape, make a series of 2 to 4 vent holes, in a line across the center of puff pastry.
14. Place the dough over the baking dish. Cut off the excess dough with a sharp knife.
15. Brush the dough with the egg yolk. At this point, you can refrigerate the turkey pie for up to 4 hours before baking. Just cover it with a plastic wrap.
16. Place the turkey pie on a baking sheet, and place in the oven. Bake for 45 minutes, or until the crust is well cooked and golden.
17. Remove from the oven, and let the pie rest for 10 minutes before serving.

Nutritional information per serving:

Calories: 568, Total fat: 26.4 g, Carbohydrates: 43.2 g, Dietary fibers: 4.8 g, Sugars: 21.2 g, Proteins: 38.2 g

Spiced Red Cabbage

Serves: 6 | Preparation time: 20 minutes | Cooking time: 90 minutes

Ingredients

• 1 medium-sized red cabbage, trimmed and quartered
• 1 large red onion, diced
• 1 Granny Smith apple, peeled, cored, and shredded
• 2 garlic cloves, minced
• ⅛ tsp ground clove
• ¼ tsp ground nutmeg
• 2 tbsp brown sugar, packed
• 2 tbsp balsamic vinegar
• 2 tbsp butter
• Salt and freshly ground pepper

Preparation

1. Preheat the oven to 300ºF, and place the oven rack in the middle position.
2. Remove the heart from each quarter of the cabbage. Shred the cabbage with a sharp knife or a mandolin.
3. Place the shredded cabbage on a baking dish. Toss in the diced onions and the shredded apple.
4. In a small mixing bowl, stir together the minced garlic, the clove, the nutmeg, the sugar, and the vinegar. Season with salt and pepper to taste.
5. Pour the mixture over the cabbage, onions, and apple mix. Stir to combine all the ingredients well.
6. Dice the butter into small pieces and sprinkle them over the cabbage mix. Cover the baking dish with a lid or aluminum foil.
7. Place in the oven, and bake for 90 minutes until the cabbage is fork tender. After 45 minutes, toss the cabbage mix a few times and continue cooking.
8. Remove from oven, taste, and adjust seasoning with salt and freshly ground pepper if needed. Serve warm.

Nutritional information per serving:

Calories: 122.7, Total fat: 4.1, Carbohydrates: 23.2, Dietary fibers: 4.2, Sugars: 14.8, Proteins: 2.7

Bûche de Noël

Serves: 12 | Preparation time: 60 minutes | Cooking time: 12 minutes

Ingredients

Cake’s ingredients

• 4 large eggs
• 1 cup white sugar
• ¾ cup all-purpose flour
• 2 tbsp cacao
• ¼ tsp salt
• 2 tsp baking powder

Chestnut cream

• 1 lb unsalted butter
• 1 15.5 oz chestnut vanilla purée
• 1 ½ cup icing sugar
• 1 tbsp dark rum or rum extract

Chocolate frosting

• ¾ cup unsalted butter, at room temperature
• 2 cups icing sugar
• 1 tsp pure vanilla extract
• 3 tbsp strong coffee
• 3 semi-sweet chocolate squares, melted

Preparation

1. Preheat the oven to 400ºF, and place the oven rack in the middle position.
2. Grease a jumbo-sized rimmed baking sheet (fifteen-inch by twenty-inch), and line it with parchment paper or waxed paper.
3. In a large mixing bowl, beat the eggs and sugar until light and fluffy, about two to three minutes. Add the flour, cocoa, salt, and baking powder. Beat until well combined.
4. Pour the cake batter on the prepared baking sheet. The batter should be spread out evenly. Bang the baking sheet two or three times on the counter to make sure no air bubble formed in the batter.
5. Place in the oven, and bake for twelve minutes.
6. While the cake is cooking, dampen a large, clean kitchen towel, and place it flat on a working surface. Dust the towel with some powdered sugar.
7. When ready, remove the cake from the oven, and place the damp towel flat on the cake, dusted side up. Reverse the cake immediately.
8. Roll the cake with the towel to give it the rolled shape and set aside.
9. To make the chestnut cream, start by beating the butter at high speed until creamy. Add the chestnut purée and rum. Mix until well combined. Add ½ cup of the icing sugar at a time and beat on high speed. Repeat until all the icing sugar has been used.
10. The cake should have had time to cool down enough while you prepared the chestnut cream. Unroll the cake, and with a spatula, smear the chestnut cream all over the cake. Roll it back, and place on a serving plate. You can prepare the bûche up to this point, and freeze it up to four weeks.
11. Prepare the chocolate frosting. In another mixing bowl, beat the butter until creamy. Add the melted chocolate, vanilla, and coffee to the butter. Add the icing sugar by increments of half a cup at a time. Beating on high speed until you get a fluffy frosting.
12. Cut off two to three inch of cake from one end and place it on the side to make a branch. Frost the log cake with a spatula. With a fork, in long stoke, make some long line to reproduce tree bark. Decorate with your favorite Christmassy small ornaments.
13. Refrigerate the bûche de Noël until ready to serve. Let it at room temperature before serving for at least thirty minutes.

Note: Chestnut vanilla cream can be found in grocery stores with the baking products. If you cannot find it, you can use the regular chestnut purée; just add two teaspoons of pure vanilla extract to the recipe.

Nutritional information per serving:

Calories: 393, Total fat: 16.3 g, Carbohydrates: 59.5 g, Dietary fibers: 2.0 g, Sugars: 46.9 g, Proteins: 4.8 g

***These recipes and more are found in Sarah Spencer’s Christmas Feast Cookbook: The Very Best Classic and New Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Make your Thanksgiving meal stress-free and delicious with easy recipes that impress. From savory mains to mouthwatering sides and desserts, these simple dishes will bring joy to your holiday table without the hassle.

Blue Cheese and Pear Tart

The use of premade bread dough makes this an easy, elegant holiday appetizer that will please your guests, while giving you time to enjoy their company.

Serves: 8 | Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients

• 1 package puff pastry
• ¼ cup olive oil, divided
• ½ cup shallots, sliced
• 1 cup blue cheese, crumbled
• ½ cup walnut, chopped (optional)
• 2 large pears, sliced
• 1 tablespoon fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon honey

Directions

1. Preheat oven to 400°F/204°C.
2. Heat one tablespoon of the olive oil in a sauté pan over medium heat. Add the shallots and sauté for 3-5 minutes, or until tender and slightly translucent. Set aside.
3. Lightly oil a large baking sheet. Roll the dough and place it on the baking sheet. Using your hands, thin the dough and spread it out along the baking sheet until it is about ¼-inch thick or just slightly thinner.
4. Brush liberally with the olive oil.
5. Add the shallots to the top of the dough, followed by the blue cheese, walnuts (if desired), and then the pears.
6. Season with rosemary, salt, and black pepper.
7. Place in the oven and bake for approximately 20 minutes, or until crust is golden.
8. Drizzle with honey and serve warm.

Holiday Roast with Horseradish Sauce

Nothing beats the ease of a slow cooker during the holidays. This roast is dressed with creamy horseradish sauce at the end.

Serves: 8-10 | Prep Time: 15 minutes | Cook Time: 6 hours

Ingredients

• 1 3-4 lbs sirloin roast
• 4 cloves garlic, crushed and minced
• 1 teaspoon thyme
• 2 teaspoons rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• ½ cup beef stock
• ¼ cup dry red wine
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon chives, chopped
• 1 teaspoon lemon zest
• 1 teaspoon black pepper

Directions

1. In a bowl, combine the crushed garlic, thyme, rosemary, salt, and black pepper. Rub the mixture all over the sirloin roast.
2. Heat the olive oil in a skillet over medium high heat and sear the roast on all sides until browned.
3. Transfer the roast to a large slow cooker.
4. Add the beef stock and red wine to the pan. Reduce over medium heat, while scraping the pan. Remove from heat and add to the slow cooker.
5. Cover and cook on low for 6 hours, or until desired doneness is reached.
6. Meanwhile combine the sour cream, horseradish, chives, lemon zest, and black pepper. Mix well, cover, and refrigerate until ready to serve.
7. Remove the roast from the slow cooker and let rest ten minutes before slicing and serving with horseradish sauce.

Cornbread Casserole

A “fix it and forget it” dish for your holiday table will be unforgettable with your guests.

Serves: 8 | Prep Time: 10 minutes | Cook Time: 4 hours

Ingredients

• 5 cups dry cornbread crumbs
• 3 cups dry seasoned bread crumbs
• 4 cups chicken stock
• 1 ½ cups sour cream
• 1 cup yellow onion, chopped
• 1 cup celery, diced
• 3 eggs, beaten
• 1 tablespoon dried sage
• 1 teaspoon dried tarragon
• 1 teaspoon salt
• 1 teaspoon black pepper
• Scallions, sliced for garnish.

Directions

1. Combine both of the bread crumbs in a large slow cooker.
2. In a bowl, combine the chicken stock and sour cream. Mix well.
3. Add the liquid, onion, celery, egg, sage, tarragon, salt, and black pepper to the bread crumbs. Mix well, making sure all of the dry bread crumbs are incorporated with the liquid.
4. Cover and cook on low for 4 hours.
5. Transfer to a serving dish and garnish with scallions before serving.

Tricolor Roasted Vegetables

Simple and elegant, the colors of this dish are just as beautiful as the rustic flavors.

Serves: 8 | Prep Time: 10 minutes | Cook Time: 35 minutes

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Ingredients

• 4 cups tricolored baby carrots
• 2 cups parsnips, cut into I ½ inch chunks
• 2 cups beets, cut into chunks
• ¼ cup olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon coarse sea salt
• 1 teaspoon coarse ground black pepper
• ¼ cup fresh parsley, chopped

Directions

1. Preheat the oven to 425°F/218°C and line a baking sheet with aluminum foil.
2. Combine the baby carrots, parsnips, and beets in a bowl. Drizzle with olive oil and balsamic vinegar. Toss to coat.
3. Spread the vegetables out on the baking sheet and season with sea salt and black pepper.
4. Place in the oven and bake for 35-40 minutes or until tender, turning once halfway through.
5. Let cool slightly before transferring to a serving dish. Garnish with fresh parsley before serving.

White Chocolate Cranberry Dump Cake

All the tastes of the holidays, married perfectly in a slow cooker with minimal effort from you.

Serves: 8 | Prep Time: 5 minutes | Cook Time: 3 hours

Ingredients

• 3 cups chunky cranberry sauce (homemade or canned)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 1 standard size white cake mix
• ½ cup butter, melted
• 1 ½ cup white chocolate baking pieces, like white chocolate chips
• 2 teaspoons orange zest
• Fresh cream for garnish

Directions

1. Lightly oil the inside of a large slow cooker.
2. Add the cranberry sauce, vanilla extract, and cinnamon to the slow cooker, mix gently.
3. Add the cake mix on top of the cranberry sauce and pour the melted butter on top.
4. Top the cake mix with white chocolate pieces and orange zest.
5. Cover and bake on high for approximately 3 hours.
6. Serve with fresh cream, if desired.

***These recipes and more are found in Louise Davidson’s Thanksgiving Cookbook – Easy Stress-Free Holiday Recipes. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.