Sourdough Apple Fritter Bread

 

Ingredients:

• For the Bread:
  • 1 cup (150 grams) All-Purpose Flour
  • 1 cup (125 grams) Sprouted Wheat Flour (or All-Purpose Flour)
  • 1/2 cup (100 grams) Sourdough Discard (or 1/2 cup active sourdough starter + 1/4 cup water)
  • 1/2 cup (100 grams) Granulated Sugar
  • 2 large Eggs
  • 1/4 cup (60 grams) Melted Butter, cooled slightly
  • 1/4 cup (60 ml) Milk
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
• For the Apple Filling:
  • 2 large Apples (peeled, cored, and diced) (about 2 cups)
  • 1/4 cup (50 grams) Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg (optional)
• For the Glaze (Optional):
  • 1 cup (125 grams) Powdered Sugar
  • 2-3 tablespoons Milk

How to Make Sourdough Apple Fritter Bread:

1. Prepare the Apple Filling:In a medium bowl, combine diced apples, sugar, cinnamon, and nutmeg (if using). Let the mixture sit for 10 minutes while you prepare the bread batter.
2. Whisk Dry Ingredients:In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt.
3. Combine Wet Ingredients:In a separate bowl, whisk together eggs, sugar, sourdough discard (or starter and water), melted butter, and milk.
4. Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
5. Fold in Apples:Gently fold the diced apples and their juices into the batter.
6. Prepare Baking Pan:Preheat oven to 350°F (175°C) and grease a loaf pan (9×5 inch).
7. Pour Batter:Pour the batter into the prepared loaf pan.
8. Bake:Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Glaze (Optional):Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the bread cools, prepare the glaze (optional) by whisking together powdered sugar and milk until smooth. Drizzle this glaze over the cooled bread.

Orange Margarita

 

Amaretto Orange Margarita 🍊✨🥃

“Nutty amaretto meets citrusy orange in a smooth, zesty twist on a classic margarita.”

Ingredients:

• 2 oz amaretto liqueur 🌰

• 1½ oz fresh orange juice 🍊

• 1 oz silver tequila 🥃

• ½ oz fresh lime juice 🍈

• ½ oz orange liqueur 🍊

• Ice cubes 🧊

Optional Garnishes:

• Salt mixed with orange zest for rim ✨

• Orange slice 🍊

• Lime wheel 🍈

Instructions:

Prepare Rim: Rub a lime wedge around the glass rim and dip in a mixture of salt and orange zest.

Shake: Fill a cocktail shaker with ice. Add amaretto, orange juice, tequila, lime juice, and orange liqueur. Shake well until chilled.

Serve: Strain into the prepared glass over fresh ice.

Garnish: Add an orange slice and lime wheel for a colorful, aromatic finish.

Taco chicken bowl

 Taco Queso Chicken Cottage Cheese Bowls 🧀🌮

Ingredients (for 5 people)

2 1/2 cups low fat cottage cheese, blended smooth with 8 tbsp salsa + 2 tbsp taco sauce

15 oz cooked shredded chicken

2 1/2 tsp taco seasoning

2 1/2 cups diced bell pepper

1 1/4 cups corn (or cauliflower rice for low carb)

2 1/2 oz shredded Mexican blend

Toppings: cilantro, green onion, avocado, 2/3 cup Greek yogurt/sour cream

Instructions

Mix sauce + chicken + seasoning; fold in peppers + corn.

Divide into 5 bowls, top with cheese, heat until bubbly, add toppings.

Nutrition (per serving – approx.)

~420–450 kcal | ~43–46 g protein | ~18–26 g carbs | ~16–18 g fat

Tip: Swap corn for cauliflower rice to drop carbs fast.

Spicy coconut pineapple glaze

 🥥🌶️🍍 Spicy Coconut Pineapple Glaze 🍍🌶️🥥

A sweet, tropical glaze with creamy coconut, juicy pineapple, and a spicy kick—perfect for chicken, shrimp, or grilled veggies 🔥✨

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Yield: About 1½ cups glaze

Ingredients:

* 1 cup pineapple juice (fresh or canned)

* ½ cup coconut milk (full-fat for best flavor)

* 3 tablespoons honey or brown sugar

* 1–2 teaspoons sriracha or chili garlic sauce (to taste)

* 1 tablespoon soy sauce

* 1 tablespoon lime juice

* 1 teaspoon grated fresh ginger

* 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions:

1. In a small saucepan over medium heat, combine pineapple juice, coconut milk, honey, sriracha, soy sauce, lime juice, and ginger.

2. Bring to a gentle simmer, stirring frequently.

3. Add the cornstarch slurry and continue stirring until the glaze thickens, about 2–3 minutes.

4. Remove from heat once glossy and smooth. Let cool slightly before using.

Pro Tip:

Brush this glaze on during the last few minutes of grilling or roasting to prevent burning and lock in that sticky-sweet heat 🌴🔥

Crisp-Fried Pineapple Jalapeño Chicken Cheese Bombs

 

Crisp-Fried Pineapple Jalapeño Chicken Cheese Bombs

Ingredients:

2 large chicken breasts, boneless and skinless, diced

1 cup pineapple, finely chopped

1/2 cup jalapeño, finely chopped (seeds removed for less heat)

1 cup shredded mozzarella cheese

1/2 cup cream cheese, softened

1/4 cup all-purpose flour

1/2 cup breadcrumbs

1 egg, beaten

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Vegetable oil for frying

Instructions:

In a large bowl, mix together the diced chicken, pineapple, jalapeños, mozzarella cheese, and cream cheese. Season with garlic powder, smoked paprika, salt, and pepper.

Roll the mixture into small balls (about 1-2 inches in diameter).

Dredge each ball in flour, dip it in the beaten egg, and then coat it in breadcrumbs.

Heat vegetable oil in a deep pan or skillet over medium-high heat.

Fry the cheese bombs in batches, turning occasionally, for about 3-4 minutes or until golden brown and cooked through.

Drain on paper towels and serve hot.

Pasta Salad recipes

 Some of my favorite PASTA SALAD RECIPES!

CRAB PASTA SALAD:

12 oz small shell pasta

1¼ cups mayonnaise

2½ tbsp fresh lemon juice

1 tsp garlic powder

1½ tsp Old Bay seasoning

½ tsp salt

¼ tsp black pepper

2 tbsp fresh dill chopped

⅓ cup dill pickles

12 oz imitation crab meat

1 cup celery

½ cup red onion

⅓ cup green onions

1 cup frozen peas

BLT PASTA SALAD:

16-oz Rotini Pasta

13 slices bacon

½ large red onion

1½ cups cheddar cheese

2 cups romaine lettuce

1 avocado

1½ cups cherry tomatoes

¼ cip parsley

1 1-oz Hidden Valley Dressing Mix

1½ cups mayonnaise

½ cup sour cream

DILL PICKLE PASTA SALAD:

16 oz Rotini Pasta

2 cups baby dill pickles

1½ cup cheddar cheese

½ cup sweet yellow onion

½ cup sliced green onion

4 tbsp chopped fresh dill

¾ cup mayonnaise

½ cup sour cream

⅓ cup dill pickle juice

½ teaspoon onion powder

½ teaspoon kosher salt

½ tsp black pepper

½ tsp chipotle powder

MEXICAN PASTA SALAD:

12 oz box bowtie pasta

15 oz black beans

15 oz yellow kernel corn

1 pint grape tomatoes

1 jalapeno

½ cup red onion

⅓ cup cilantro

¾ cup avocado dressing

2 large avocados

1 cup queso fresco crumbled

Lime wedges

TORTELLINI PASTA SALAD:

24 oz cheese tortellini

1 cup chopped salami

1 cup cherry tomatoes

½ cucumber

½ cup black olives

½ cup mozzarella cheese

½ cup red onion

¼ cup red pepper

¼ cup green pepper

¼ cup sweet basil leaves

½ tsp kosher salt

½ tsp black pepper

¼ cup parmesan cheese

½ cup zesty Italian salad dressing

2 tbsp pesto sauce

DEVILED EGG PASTA SALAD:

6 large hard boiled eggs

8 oz elbow macaroni pasta

1¼ cups mayonnaise

2½ tbsp yellow mustard

1 tsp kosher salt

¾ tsp smoked paprika

½ cup red onion

1 medium stalk celery

1 sliced green onion 

Get them here: https://princesspinkygirl.com/best-pasta-salad-recipes/

Stuffed Mushrooms

 🍄🧄 Ruth’s Chris Spinach Rockefeller Stuffed Mushrooms 🧀✨

Steakhouse-style mushrooms stuffed with creamy spinach and rich cheese 🥰

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Yield: 4–6 servings

Ingredients:

16–20 large white mushrooms, stems removed

2 tbsp butter

2 cloves garlic, minced

1 cup fresh spinach, finely chopped

4 oz cream cheese, softened

1/3 cup sour cream

1/3 cup grated Parmesan cheese

1/4 cup shredded mozzarella cheese

Salt and black pepper to taste

Pinch of nutmeg (optional)

Breadcrumbs for topping (optional)

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

Clean mushrooms and gently scoop out the centers if needed. Arrange caps in the baking dish.

Melt butter in a skillet over medium heat. Add garlic and cook until fragrant.

Add chopped spinach and cook until wilted. Remove from heat.

In a bowl, mix cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and nutmeg.

Stir in the spinach mixture until smooth and creamy.

Fill each mushroom cap generously with the spinach mixture.

Sprinkle lightly with breadcrumbs if using.

Bake for 18–20 minutes until mushrooms are tender and tops are golden.

Serve warm and enjoy steakhouse-quality flavor at home.

Pro Tip:

For extra richness, drizzle melted butter over the mushrooms right before serving — just like the restaurant does 🤤

Chicken Casserole Recipes

EASY CHICKEN CASSEROLE RECIPES!

 TERIYAKI CHICKEN CASSEROLE: 

1 lb chicken breasts

 ⅔ cup low sodium soy sauce

 ½ cup light brown sugar packed 

2 tbsp seasoned rice wine vinegar 

2 tsp grated fresh garlic 2 tsp grated fresh ginger 

1 tsp sesame oil

 2 tbsp cornstarch 

28.8 oz frozen stir-fry vegetables steamed 

3 cups cooked white rice 

 RITZ CHICKEN CASSEROLE: 

2-3 tbsp olive oil 

2 stalks celery 

1 red bell pepper 

1 medium onion 

1 tbsp minced garlic 

2 10.5 oz cream chicken soup

 1 cup half and half 

1+2 cups sharp cheddar 

3 cups egg noodles 

1.5 lb chicken breast 

1 tbsp parsley 

Salt and Pepper 

1 sleeve Ritz crackers 

4 tbsp butter 

 CRACK CHICKEN CASSEROLE: 

1½ cups elbow macaroni 

3 cups chicken breast 

16 slices bacon 

3 tbsp butter 

1 small yellow onion 

10.5 oz cream chicken soup 

2 cups sour cream 

4 oz cream cheese 

¼ cup milk or half-and-half 

1 oz ranch dressing seasoning 

½ tsp black pepper 

1 tsp kosher salt 

1 tsp onion powder 

3 cups cheddar cheese 

1 green onion 

 KING RANCH CHICKEN CASSEROLE: 

3 tsp extra virgin olive oil 

1 cup chopped sweet yellow onion 

1 chopped bell pepper any color

 10.5 oz cream of chicken soup 

10.5 oz cream of mushroom soup 

10 ozmild Rotel undrained 

3 cups chicken breast 

2 tbsp chopped cilantro 

12 soft taco-size corn tortillas quartered 

4 cups Colby and Monterey jack cheese

Cornbread Recipes

Better-Than-Homemade Cornbread Ingredients 2 cups cornmeal 1 cup all-purpose flour 1/4 cup sugar 1 tbsp baking powder 1/2 tsp salt 1/2 cup melted butter 1 1/4 cups milk 2 large eggs Directions 1. Preheat oven to 400°F (200°C). 2. Mix dry ingredients in a bowl. 3. Whisk milk, eggs, and butter; add to dry mixture. 4. Pour into greased pan. 5. Bake 20–25 minutes until golden. Honey Butter Cornbread Ingredients 1 cup cornmeal 1 cup all-purpose flour 1/3 cup honey 1/2 cup melted butter 1 cup milk 2 large eggs 1/4 cup sour cream Directions 1. Preheat oven to 400°F (200°C). 2. Combine dry ingredients. 3. Mix wet ingredients and stir into batter. 4. Bake 20–25 minutes until set and golden. Southern Skillet Cornbread Ingredients 1 1/2 cups cornmeal 1/2 cup all-purpose flour 1/2 tsp baking soda 1 tsp salt 1/4 cup bacon drippings 1 cup buttermilk 2 large eggs Directions 1. Preheat oven and skillet to 425°F (220°C). 2. Mix dry ingredients. 3. Add buttermilk, eggs, and bacon drippings. 4. Pour into hot skillet and bake 20 minutes. Jalapeño Cheddar Cornbread Ingredients 1 cup cornmeal 1 cup all-purpose flour 1 tbsp sugar 1/2 cup melted butter 1 cup buttermilk 2 large eggs 1 cup shredded cheddar cheese 1/3 cup chopped jalapeños Directions 1. Preheat oven to 400°F (200°C). 2. Mix dry ingredients. 3. Add wet ingredients, cheese, and jalapeños. 4. Bake 20–25 minutes until golden. Sweet Cream Cornbread Ingredients 1 cup cornmeal 1 cup all-purpose flour 1/4 cup sugar 1/2 tsp baking soda 1/2 cup melted butter 1 cup buttermilk 2 large eggs Directions 1. Preheat oven and skillet to 425°F (220°C). 2. Mix all ingredients until smooth. 3. Pour into hot skillet. 4. Bake 20 minutes. Buttermilk Cornbread Ingredients 1 cup cornmeal 1 cup all-purpose flour 1/4 cup sugar 1/2 cup heavy cream 1/2 cup melted butter 1/2 cup cream-style corn 2 large eggs Directions 1. Preheat oven to 350°F (175°C). 2. Mix all ingredients until combined. 3. Pour into greased pan. 4. Bake 30 minutes until set.

Maple Pecan Pepper Jelly Mini Bites

 

Maple Pecan Pepper Jelly Mini Bites

Sweet and Savory Maple Pecan Mini Bites with a Spicy Twist

Ingredients:

1 cup cream cheese, softened

1/2 cup maple syrup

1/4 cup pecans, finely chopped

1/4 cup pepper jelly

1 teaspoon lemon juice

1/4 teaspoon cayenne pepper (optional)

1 package of mini fillo cups (15 cups)

Fresh parsley for garnish

Directions:

Preheat your oven to 350°F (175°C) if you wish to warm the fillo cups slightly for a crisp texture.

In a mixing bowl, combine the softened cream cheese and maple syrup. Mix until smooth and well-combined.

Stir in the finely chopped pecans, lemon juice, and cayenne pepper, if using for an extra kick. Mix until everything is evenly distributed.

Take the mini fillo cups and place them on a baking sheet.

Using a spoon or piping bag, fill each mini cup with the cream cheese mixture.

Top each filled cup with a small dollop of pepper jelly for that perfect sweet and spicy contrast.

Bake in the preheated oven for about 10 minutes, until the edges of the fillo cups are golden and flaky.

Remove from the oven and allow to cool slightly before garnishing with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 150 kcal | Servings: 15 mini bites

Blueberry Biscuits

 

Dough:

2 cups self rising flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon 

2 tablespoon sugar

1 tablespoon brown sugar

1 stick (1/2 cup) unsalted butter

1 cup buttermilk 

Blueberries:

2 cups blueberries

1 tablespoon sugar

1 tablespoon flour

1/4 teaspoon salt

Add blueberries to flour mixture

Glaze:

1 cup powdered sugar

2 tablespoon milk

1/4 teaspoon vanilla 

  

Drop biscuits into grease pan with a number 20 scoop. Brush each biscuit with egg wash. Bake on 375° for roughly 20 minutes or until golden brown.

Rice a Roni Mix

 

Rice a Roni style mixes

Happy Sandy's Kitchen

I was asked to re-share my Rice-a-Roni style mixes with you all... here they are, enjoy! ❤

I’m going to tell you how to make your own flavored rice mixes - to use in place of the box mixes from the store. I like making my own mixes because it saves me money, I control what goes into it, and I think they taste better. Plus they make great gifts for family and friends.

Today I'm posting 3 varieties of my mixes and I’ll share the recipes and how to use them.

Each variety will have the following:

Rice - I use regular long grain white rice. You can use other rice varieties if you prefer but the cooking time might be different. Just do not use instant rice.

Vermicelli - this is a very thin pasta in little pieces. If you can’t find this you can buy angel hair pasta and break it into small pieces. I buy my Vermicelli online from Amazon - the brand is La Moderna and it’s .50 for a 7 ounce package. I’ll give the link at the end of this post.

Bullion - I use Orrington Farms Powder Broth Base - but you can use whatever powdered bullion you like best. Where I shop this is sold where the rest of the bullion, broth, and stock is sold.

Seasonings - If I have certain seasonings or herbs in my mixes that you don’t like you can leave it out or substitute it for something you do like.

1. Chicken Flavor: For a 1 pint size jar

1 cup rice

1/2 cup vermicelli

1/8 cup dried parsley

3 Tablespoons Chicken bullion

1 teaspoon onion powder

1/4 teaspoon Italian seasoning

1/4 teaspoon garlic powder

2. Beef Flavor:

1 cup rice

1/2 cup vermicelli

1 Tablespoon dried parsley

1/4 teaspoon black pepper

1 1/2 Tablespoon beef bullion

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

3. Southwest Flavor:

1 cup rice

1/2 cup vermicelli

1 heaping Tablespoon chicken bullion

1/2 teaspoon of each of the following-

Garlic powder

Cumin

Chili powder

Oregano

You can see from my picture that I put mine in the jars in layers, but you can mix it up and then put it in the jars. When you go to use it you will have to mix it up. I just did the layers because it’s pretty that way! From now on I will mix mine before putting it in the jars, the reason is that each recipe calls for 1 cup of the mix and each pint jar holds 2 cups of mix. You want the seasonings to be well distributed throughout the whole jar when you're taking out that cup of mix to make the rice.

Directions for making the rice dish:

1 cup of your mix

2 1/4 cups water

Put around 1 Tablespoon of butter and 1 Tablespoon of olive oil in a pan. Begin to heat it up. Add the rice mix, stir, and let it cook until it browns just a bit.

Add the water and bring it all to a boil.

Reduce the heat cover the pan and let it simmer for 15 minutes. That’s it!

Enjoy

link for the vermicelli - https://tinyurl.com/yc88xbaw

The price for vermicelli has really gone up. You can substitute the vermicelli with broken pieces of thin spaghetti, broken pieces of angel hair pasta, or orzo.

#HappySandysKitchen #makingourownmixes #fillingmypantry #yummy #livingthankful

happysandyskitchen.com

Lemon Ginger Sunshine Jam

 

🍋🌶️ Lemon–Ginger Chili Sunshine Jam ☀️✨

Bright, zesty, and lightly spicy jam bursting with lemon, fresh ginger, and a warm chili kick — perfect for toast, cheese boards, or glazing meats 😍

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Yield: About 2 cups

Ingredients:

* 3 large lemons (zest and juice)

* 1 1/2 cups granulated sugar

* 1/2 cup water

* 2 tablespoons fresh ginger, finely grated

* 1 small red chili, finely minced (or 1/2 teaspoon chili flakes)

* 1/2 teaspoon turmeric (optional, for color)

* 1 tablespoon apple cider vinegar

* Pinch of salt

Instructions:

1. Zest lemons first, then juice them. Remove any seeds.

2. In a saucepan, combine lemon juice, lemon zest, water, sugar, ginger, chili, turmeric (if using), and salt.

3. Bring mixture to a gentle boil over medium heat, stirring until sugar dissolves.

4. Reduce heat and simmer uncovered for 30–35 minutes, stirring occasionally, until thick and glossy.

5. Stir in apple cider vinegar during the last 5 minutes of cooking.

6. Test thickness by spooning a little onto a cold plate — it should wrinkle slightly when pushed.

7. Remove from heat and let cool. Jam will thicken more as it cools.

8. Store in a clean jar in the refrigerator for up to 3 weeks.

Pro Tip:

This jam is incredible brushed over grilled chicken or shrimp, or served with cream cheese and crackers for a quick appetizer 🌶️🍋✨