Ingredients

For the Cake

For the Caramel Frosting

Swaps and Notes

Step-by-Step Instructions

1. Prep the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the Cake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. In a separate medium bowl, whisk together the softened butter, buttermilk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix!
3. Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Make the Caramel Frosting: In a heavy-bottomed saucepan, melt the 2 cups of granulated sugar over medium-low heat. Stir occasionally until the sugar has completely dissolved and turned a beautiful amber color. This is caramel! Be careful not to burn it.
5. Add the Butter and Cream: Remove the pan from the heat. Carefully whisk in the cubed butter until it is melted. The mixture will bubble and steam, so be careful! Gradually whisk in the heavy cream and a pinch of salt. The mixture will seize up and harden, but don’t worry.
6. Melt the Caramel: Return the pan to low heat and stir constantly until the hardened caramel has melted and you have a smooth, creamy frosting. This will take about 5-7 minutes. Remove from the heat and stir in the vanilla extract. Let the frosting cool for about 20-30 minutes, or until it has thickened to a spreadable consistency.
7. Assemble the Cake: Place one cake layer on a serving platter. Spread a generous amount of the cooled caramel frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
8. Serve: Let the cake sit at room temperature for at least 30 minutes before slicing and serving.

The Best Quiche Lorraine

• bacon strips, coarsely chopped
• 3 large sweet onions, chopped
• 1 tablespoon minced fresh thyme
• 1/2 teaspoon coarsely ground pepper
• 1/8 teaspoon ground nutmeg
• 1-1/2 cups shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 8 large eggs
• 2 cups 2% milk
• 1 cup heavy whipping cream

On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and side. Refrigerate while preparing filling.

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes.
2. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk and cream until blended; pour over top. Place springform pan on a rimmed baking sheet.
3. Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen side from pan with a knife. Remove rim from pan.

Directions

Step 1: Roll out the dough

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On a lightly floured surface, roll dough to a 14-inch circle. Transfer it to a 9-inch springform pan or deep fluted quiche pan with a removable bottom. Press the pastry firmly against the bottom and sides. Let it chill in the fridge while you make the filling.

Step 2: Cook the bacon

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In a large skillet, cook bacon pieces over medium heat until it’s nice and crisp. Remove the bacon with a slotted spoon and let it drain on a paper towel-lined plate. Remove all but 1 tablespoon of the bacon drippings, too.

Step 3: Add the onions

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Add onions to the bacon drippings and cook over medium heat until they’re caramelized, 20 to 25 minutes. Add thyme, pepper and nutmeg. Remove the onion mixture from the heat and let it cool slightly. Then stir in the cheeses and bacon; spoon the mixture into the pastry.

Editor’s Tip: Before you start filling it, place the springform pan on a baking sheet. It will help catch drips and keep your oven clean if the springform isn’t perfectly sealed.

Step 4: Whisk the eggy filling

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Heat the oven to 350°F. In a large bowl, whisk together the eggs, milk, cream and salt. Pour the egg mixture over the onions and bacon.

Step 5: Bake

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Bake the quiche for 75 to 85 minutes until the center is puffy and a knife inserted in the middle comes out clean.

Step 6: Let the quiche cool

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Cool the quiche on a wire rack for 15 minutes. Then loosen the sides with a knife and remove the springform rim from the pan. Let the quiche stand an additional 5 minutes before cutting. You can serve slices warm or at room temperature.

How to Store Quiche Lorraine

It’s best to refrigerate a quiche after baking, as ingredients include milk, cheese, meat and eggs. It’ll last in the fridge for three to four days.

How to Freeze Quiche Lorraine

Let the baked quiche Lorraine cool to room temperature. Then wrap it in a double layer of aluminum foil and freeze it for up to one month. The day before you want to serve the quiche, move it to the fridge to let it thaw gradually overnight. Reheat it in a 350° oven until the internal temperature reaches 160°.

Quiche Lorraine Tips

Taste of Home

What’s the secret to making the best quiche Lorraine?

This is a spicy beef broccoli 🥦 carrot 🥕 dish.

One interesting note, I used sour cream and a teaspoon of spicy Asian sauce to create a gravy thickener for the beef strips. The flavors included salt, pepper, 🧄 and 🧅 powder. This was a delicious creation.

Ingredients

Ingredient Notes & Swaps

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 400°F (200°C). Grease or line a baking sheet with parchment paper for easy cleanup.

2. Cook the Bacon

In a skillet over medium heat, cook chopped bacon until crispy. Transfer to paper towels, reserving the bacon fat.

3. Season the Potatoes

In a large mixing bowl, toss cubed potatoes with olive oil, honey, garlic powder, paprika, salt, and pepper. Drizzle the reserved bacon fat for even more flavor.

Ingredients

Ingredient Swaps & Notes

Ingredients

For the Chicken & Sauce:

For the Noodles:

For Garnish:

Directions

1⃣ Sear the Chicken

Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium-high. Add chicken and cook 4-5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.

2⃣ Sauté the Mushrooms

In the same pan, reduce heat to medium and add butter. Once melted, toss in mushrooms and sauté for about 5 minutesuntil golden and tender.

3⃣ Build the Flavor

Add garlic, thyme, and oregano to the pan. Cook for 1-2 minutes until fragrant. Pour in chicken broth to deglaze, scraping up any browned bits. Simmer until reduced by half—about 5 minutes.

4⃣ Make It Creamy

Stir in the heavy cream and bring to a gentle simmer. Cook another 3-4 minutes until slightly thickened.

5⃣ Finish the Dish

Return the chicken to the skillet and spoon some sauce over each piece. Let it warm through for 2-3 minutes.

6⃣ Serve It Up

Cook noodles according to package directions, then toss with a pat of butter. Serve chicken over noodles, spoon sauce on top, and sprinkle with fresh parsley and grated Parmesan.

This was two products microwaved. I used the chicken fajita (precooked) trays from the store. You can tell that's real meat and preseasoned. It was a little dry ,so I included good ol margirine. Butter can be used too if you like clogged arteries.🧈😢

And I took a bag that steams the veggies right in the microwave.  It quick, inexpensive and  healthy alternative to a bucket of fried chicken 🍗🍗🍗. 

Ingredients

Directions

1. Preheat oven to 425°. Line a large baking sheet with parchment.
2. Slice zucchini into matchsticks 1/2" wide and 3" long. Arrange zucchini on a paper towel-lined plate and pat dry.
3. Into a shallow bowl, pour flour. In another shallow bowl, beat eggs to blend. In a third shallow bowl, combine panko, Parmesan, garlic powder, salt, and pepper.
4. Working in batches, toss zucchini in flour until coated, then dip into eggs. Dredge in panko mixture, then arrange on prepared sheet.
5. Bake fries, flipping halfway through, until golden and crispy, 25 to 30 minutes.
6. Transfer fries to a platter. Serve with desired sauce alongside.

Light and crispy fried zucchini is one of my favorite

Upside-Down Pecan Bundt Cake – Sticky, Buttery, and Irresistible

Ingredients

For the Pecan Topping:

For the Cake Batter:

Ingredients (Makes 2 Pies)

Swaps and Notes

How to Make Granny’s Million Dollar Pie

1. Mix the Filling Base

In a large bowl, combine the sweetened condensed milk and lemon juice. Stir until smooth and thickened slightly.

2. Add the Good Stuff

Fold in the shredded coconut, drained crushed pineapple, and chopped pecans.

3. Fold in Cool Whip

Gently fold in the Cool Whip until the mixture is light and evenly blended. Be careful not to overmix—you want to keep it airy.

Old fashioned Good Teacake Cookies...Ms Pearl In my neighborhood.

Ingredients

Cake:

Filling & Frosting:

Crunch Topping:

Garnish:

Instructions

1⃣ Bake the Cake:

2⃣ Make the Frosting:

3⃣ Make the Crunch Topping:

4⃣ Assemble the Cake:

5⃣ Garnish & Serve:

Come and get them before they are gone..

Monday evening steak 🥩 Dinner with a few sides.

Baked sweet 🍠

Salad 🥗

Tomato 🍅

Moist chocolate brownies w/ whipped chocolate icing 

we move up so we can grow / your help

Handmade creme filled molasses whoopie pies are a delightful treat that many people enjoy.

Eclair Cake: A Classic Dessert

Ingredients

This is a quick overview of the simple ingredients that you'll need to make an epic Gooey Butter Cake Bars! Specific measurements and step by step instructions are included in the printable recipe card at the bottom of the post.

Simple pancakes 🥞 and 🦃🥓. A few grapes for extra crunch. 

Inspired by the Toddlers Breakfast 🍳.