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Staff Pick Recipes

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O Bee Staff Picks

Love recipes? We do too. Check out these O Bee Staff Picks. For more recipes, be sure to sign up for our newsletter. It comes out monthly and each newsletter contains a fun, new recipe. Bon appétit!

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Ginger Bread Whoopie Pies


  • 2 1/4 cups flour

  • 1/2 tsp salt

  • 1 tsp baking powder
  • 1/4 tsp baking soda

  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter - softened
  • 1/4 cup brown sugar - packed
  • 1 large egg
  • 3/4 cup molasses
  • 1/2 cup milk
  • 1 tsp vinegar

  • 1/2 cup unsalted butter - softened

  • 2 oz cream cheese - softened

  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract

  • 1/4 tsp ground cinnamon
  • 2 cups marshmallow cream
  • 1-3 tbsp milk
  1. Preheat oven to 375 degrees and lightly grease a baking sheet. In a bowl or liquid measuring cup combine milk and vinegar and set aside.
  2. In a medium bowl whisk together flour, salt, baking powder, baking soda, ground ginger, ground cinnamon, and ground cloves. 
  3. In a large bowl cream together butter and sugar until light and fluffy. Beat in the egg. 
  4. Add dry ingredients to wet ingredients and mix until just combined. Mix in molasses and milk and vinegar mixture. 
  5. Use a cookie scoop or tablespoon to drop scoops of cookie dough onto prepared baking sheet. Leave 2 inches between each cookie dough scoop. Bake until cookies are puffy and set, about 10-14 minutes. Repeat with remaining cookie dough and allow cookies to cool completely. 
  6. Prepare the filling by creaming together butter and cream cheese until fluffy. Add powdered sugar and mix on high speed for 4-5 minutes. Mix in vanilla, cinnamon, and marshmallow cream. If needed to make a smooth and fluffy consistency, mix in 1-3 tablespoons milk. 
  7. Make whoopie pies by spreading filling between two cookies. Serve immediately or store refrigerated in airtight container up to 3 days. Allow to come to room temperature before serving. 
Notes: Store in airtight container in fridge up to three days. 

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Slow Cooker Glazed Ham 


  • 1 fully cooked ham - (any size will work as long as you have a slow cooker large enough for it)

  • 1 ¼ cups brown sugar

  • ¼ cup honey

  • ¼ cup spicy brown mustard
  • ¾ cup Dr. Pepper - (half of a can)

  • ¼ cup maple syrup
  1. Score ham by using a sharp knife to cut lines into ham in a criss cross pattern. The lines only need to be about 1/8th of an inch deep. Fill slow cooker with about 1 inch of water. Place ham in slow cooker. Cover and cook on low for 4-6 hours
  2. 1 hour before serving, prepare the sauce. Whisk together all sauce ingredients in a medium sauce pan. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove from heat and allow to thicken for 5-10 minutes.
  3. Drain water and ham juices from slow cooker. Pour sauce over ham inside the slow cooker, being sure to cover the whole ham. Cover and cook another 30 minutes. Place ham on serving dish. Carve/slice the ham and spoon the remaining sauce from the slow cooker over the ham. Serve warm. Enjoy!
Notes: This recipe works for a very small ham (2 pounds) to a very large ham that will feel a big group. For large hams (over 7-8 pounds), double the sauce recipe. 

Thanks to our friends at Le Creme De La Crumb for this great recipe!

No Yeast Cinnamon Rolls 


  • ¾ cup light brown sugar

  • ¼ cup sugar

  • 1 tbsp cinnamon
  • ½ tsp vanilla

  • ⅛ tsp salt
  • 2 tbsp butter - softened

  • 2 ½ cups flour

  • 2 tbsp sugar

  • 1 ¼ tsp baking powder
  • ½ tsp baking soda

  • ½ tsp salt
  • 1 cup buttermilk
  • ¼ cup milk
  • 4 tbsp melted butter - divided
  • 2 tbsp butter - softened

  • 3 tbsp butter - softened

  • 3 oz cream cheese

  • 1 cup powdered sugar
  • ¼ cup milk

  • ½ tsp vanilla or almond extract
  1. Preheat oven to 425. Use 1 tablespoon softened butter to grease the bottom and sides of a 9 inch cake pan. Set aide.
  2. In a medium bowl combine sugar, brown sugar, cinnamon, salt and add in the vanilla and cut in the butter with a fork or your hands until well combined. Set that aside as well. 
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Using a liquid measuring cup, measure 1 cup of buttermilk, add 1/4 cup other milk (I used 1%) and then whisk in 2 Tbs melted butter. Mix buttermilk mixture into dry ingredients until just combined, then knead with well-floured hands for about 30 seconds, sprinkling in a little extra flour as needed if dough is too sticky to work with
  4. Generously flour a clean work surface. Roll (or press with fingertips) dough into a 12x10 inch rectangle. (does not have to be exact). Brush 2 tablespoons softened butter onto the entire surface of the dough. Sprinkle brown sugar filling evenly onto dough coming to about 1/2 inch of edges.
  5. Lightly press filling into dough. If including optional raisins, now sprinkle them on top of the dough. Starting with the long end of the rectangle, roll the dough to the opposite end. Pinch to seal along the length of the rolls to seal the filling in. Pinch the ends together and cut off the excess, about 1/2 inch. Cut the dough into 8 equal sections
  6. Place one roll in the middle of the buttered cake pan and then place the remaining seven rolls evenly around the first. Brush the tops with remaining 2 Tbs melted butter.
  7. Place rolls in the oven and allow to bake at 425 for about 15 minutes, then reduce temperature to 350 and allow to bake about 10 more minutes, until edges begin to lightly brown. (I like mine a little more doughy so I pulled them out a little early.) 
  8. While rolls are baking, prepare the frosting. Using a hand mixer, beat softened butter and cream cheese until light and creamy. Add in powdered sugar, vanilla, and milk. Mix until well combined. When rolls are finished baking, allow to cool 5-10 minutes before spreading the frosting on. Store in airtight container for 2 days or serve immediately.

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Apple Pecan Pie 


  • 2 9-in unbaked deep-dish pie crust

  • 1 cup light corn syrup

  • 3 eggs
  • 1 cup sugar

  • 2 tbsp butter - melted
  • 1 tsp vanilla
  • 1 1/2 cups pecan halves
  • 2 apples - peeled and chopped in 1/2-in pieces
  • 1 tbsp milk
  • 1 tbsp coarse sugar 
  1. Preheat oven to 350 degrees. Combine the dough from both pie crusts and roll out to make one, thicker crust. Gently press into a deep-dish pie pan and fold excess dough back toward the center of the dish to create a nice, thick edge. 
    Fill pie crust with pecans.
  2. In a large bowl stir together corn syrup, eggs, sugar, butter, and vanilla. Stir in apples.
  3. Pour filling into unbaked pie crust (over the pecans).
  4. Whisk together remaining 1 egg and 1 tablespoon milk. Brush the egg wash over the edge of the pie crust, then sprinkle with coarse sugar. 
  5. Bake on center rack of preheated oven for 60-70 minutes until pie is set. (Center of pie should reach 200 degrees, or check doneness for tapping the center of the pie lightly - it should spring back!)
  6. Cool completely (about 2 hours) on a cooling rack before slicing and serving.
    Reheat individual slices in the microwave if desired and top with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Traditional Homemade Stuffing 


  • 1 loaf day-old sourdough or white bread cut into 1/2in cubes

  • 4 stalks chopped celery

  • 1 white onion diced
  • 1 tsp minced garlic

  • 6 tbsp butter
  • 3 tsp italian seasoning
  • 2-3 cups chicken broth
  • 2 large eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper 
  1. Arrange bread cubes in a single layer (or as close to it as possible) on a large rimmed baking sheet. Transfer to oven and preheat to 350 degrees. Once oven has fully preheated, remove bread from the oven, transfer bread to the largest bowl you have, and set aside.
  2. In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.
  3. Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.
  4. Transfer bread back to the skillet OR if your skillet is not oven-safe or not large enough, you can transfer it to a greased 9×13 baking pan.
  5. Cover with foil and bake for 40 minutes. Uncover and bake another 20-30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.
Notes: This recipe can easily be doubled, just bake it in a 9×13 inch pan or on an extra large baking sheet. Italian blend seasoning can be subbed with 1 teaspoon each: dried thyme, dried rosemary, and dried parsley

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Garlic Sour Cream Mashed Potatoes 


  • 2 lbs potatoes cut into 2 in pieces

  • 1/2 cup sour cream

  • 1/4 cup half and half
  • 4 tsp minced garlic

  • 3-4 tbsp butter
  • Salt and pepper to taste
  1. Place potatoes in a large pot and cover potatoes with water. Bring to a boil on the stove, cover and boil until potatoes are very tender and easily pierced with a fork. Drain and transfer potatoes to a large bowl (see note).
  2. Add sour cream, milk ( half and half or heavy cream), garlic, butter, and salt and pepper to bowl. Mash til desired texture is achieved. Serve hot.
Alternately you could use a slow cooker to cook the potatoes.

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Crispy Parmesan Green Beans


  • 1 1/2-2 lbs green beans

  • 3 tbsp olive oil

  • 1 tsp salt
  • 1/2 tsp pepper

  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 cup panko bread crumbs
  • 4 tbsp grated parmesan cheese
  1. Preheat oven to 425 degrees and grease a large baking sheet. Toss green beans in olive oil to coat, then spread out on prepared baking sheet. 
  2. Season green beans with salt and pepper, garlic powder, and thyme. Sprinkle panko and parmesan over the top. 
  3. Bake for 20-25 minutes until green beans are fork-tender. Serve immediately. 
Flavor tip: serve with a drizzle of balsamic glaze! 

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Butternut Squash Soup


  • 3 Pounds butternut squash

  • 3 tbsp olive oil

  • 2 cups vegetable or chicken stock
  • 1 large carrot

  • 1 green apple
  • 1 red bell pepper
  • 1 white onion
  • 1 stalk celery
  • 1 tbsp minced garlic
  • Salt and pepper to taste
  • 1/2 tsp smoked paprika
  • 1 15-ounce cans unsweetened coconut milk
  1. In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Saute 3-4 minutes until garlic fragrant and onions are translucent.
  2. Add stock, salt and pepper, and smoked paprika (if using) and bring to a boil. Cook for 5-10 minutes over medium heat until veggies and squash are very tender.
  3. Stir in the coconut milk. Use an immersion blender to blend until smooth OR transfer in batches to a high powered blender and puree until smooth and creamy.
  4. Taste, add salt and pepper to taste if needed. Add a little more stock or water to thin if needed. Garnish as desired and serve.
Optional garnishes: dried cranberries, sunflower seeds, parsley or thyme, pepitas or roasted pumpkin seeds, black pepper, parmesan cheese, smoked paprika

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Lemon Poppyseed Zucchini Bread


  • 2 1/4 cups flour

  • 1 1/2 tsp baking powder

  • 3/4 tsp baking soda
  • 1/2 tsp salt

  • 2 1/2 cups shredded zucchini
  • 3 large eggs 
  • 1 1/2 cups granulated sugar
  • 1/2 cup oil
  • 1/4 cup butter - melted
  • 1 1/2 tsp vanilla
  • 2 tbsp freshly squeezed lemon juice
  • 1 1/2 tsp lemon zest
  • 2 tbsp poppyseeds

  • 1 oz. cream cheese - softened
  • 2 tbsp butter - melted
  • 1/2 tsp vanilla
  • 1 tsp freshly squeezed lemon juice
  • 3 cups powdered sugar
  • 6 tbsp milk - as needed
  1. Preheat oven to 350 degrees and grease a 9×5 inch loaf pan and set aside.
  2. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl combine zucchini, eggs, sugar, oil, melted butter, and vanilla and mix well. Stir in lemon juice, lemon zest, and poppyseeds.
  4. Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared loaf pan. Bake for 45-60 minutes until an inserted toothpick comes out clean ( a few crumbs are okay but no wet batter). Allow too cool on a wire cooling rack.
  5. While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add powdered sugar and mix til combined. Add milk 2 tablespoons at a time, mixing after each addition, until glaze is a pourable consistency.
  6. Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.
Makes one 9×5 inch loaf, about 8-10 slices. 
Store in airtight container at room temperature up to five days. 

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Instant Pot BBQ Pulled Pork  


  • 3 pound pork shoulder cut into 4 large chunks

  • 1 can coca cola - may sub dr pepper or root beer

  • 2 ½ cups bbq sauce - see note
  • ⅓ cup brown sugar

  • 4 tablespoons apple cider vinegar
  • 2 Teaspoons garlic powder
  • 1 teaspoon onion powder
  • 6 hamburger buns - for serving

  1. Turn on Instant Pot or Pressure Cooker.
  2. Add pork to a lightly greased pressure cooker/instant pot. Pour coca cola over the pork. 
  3. Stir together 2 cups bbq sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Pour over pork. 
  4. Place lid on the pressure cooker, sliding into the locked position. Set to pressure cook for 45 minutes. Do a natural release for 10 minutes, then turn valve to the vent position. Once float valve has dropped, remove lid.
  5. Use two forks to shred pork into small chunks. Use a slotted spoon to transfer pork to a bowl (discard liquid from pressure cooker) and stir remaining 1/2 cup bbq sauce with shredded pork. 
  6. Serve pulled pork on hamburger buns. Optional sandwich toppings to take your pulled pork to the next level: mayo, extra bbq sauce, and cole slaw. 
Pro Tip: My favorite tip for choosing bbq sauce is to pick two different flavors – like a sweet + smoky, or a sweet + spicy. I love the depth of flavor it adds to the pork when you use two different kinds of bbq sauce together.
Follow the instructions for preparation for Instant Pot/Pressure Cooker, but to use a slow cooker, cover, and cook on low for 6 hours before shredding pork.
From Frozen: If using frozen pork that has not been cut into four chunks, increase pressure cooking time to 1 hr 20 mins to yield fully cooked, very tender pork.

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Grilled Cajun Salmon 


  • 4 salmon fillets

  • Salt and pepper to taste

  • 6 tablespoons unsalted butter
  • 3 tablespoons honey

Cajun Seasoning:
  • 2 teaspoons garlic powder

  • 2 teaspoons dried italian seasoning
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes

  1. In a small bowl stir together cajun seasoning ingredients.
  2. Use an electric hand mixer to whip butter for 2 minutes until light and fluffy. Add honey and cream together until smooth. Mix in 1 tablespoon of the cajun seasoning. (remaining seasoning can be stored in airtight container up to 3 months
  3. Pat salmon fillets dry on both sides with a paper towel. Rub all over with oil, then season with salt and pepper to taste
  4. Cook salmon on a preheated grill or grill pan for 6-8 minutes on each side until opaque and flaky.
  5. Turn off the grill (or stove if using a grill pan) and place a generous dollop of cajun honey butter on top of each fillet.
  6. Allow to melt for about 30 seconds, then use the back of a spoon to spread the butter all over the the top of the salmon. Flip, and repeat on the other side.
    Garnish with chopped cilantro or parsley if desired and serve immediately.
Notes: If using salted butter, do not salt the salmon in step three. 

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Garlic Butter Steak & Potatoes  


  • 2-4 Petite Steaks 

  • Salt and pepper to taste

  • Garlic powder 
  • 1 tablespoon olive oil

  • 2-4 pounds baby potatoes

  • 2-6 tbsp butter (1 tbsp/steak + 2 tbsp for potatoes)

  • 2 tsp minced garlic
  • 1 tsp dried italian herb blend
  • 1 tsp chopped fresh thyme 
  • 1 tsp chopped fresh parsley

  1. Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
  2. Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.
  3. Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan. 
  4. Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
  5. Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving. 
Notes: The steaks should be about 1 inch thick. Avoid very thin cuts as they will cook too quickly and end up overdone at the end. 
Any oven-safe skillet will work, but a cast-iron pan is recommended because it is the best for getting that awesome sear on your steak. 

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Slow Cooker Spinach Artichoke Dip 


  • 8 ounces cream cheese

  • 1 cup shredded mozzarella cheese

  • 2 teaspoons minced garlic
  • 1/3 cup shredded parmesan cheese 

  • 1 14oz. can artichoke hearts - drained and chopped

  • 10oz. baby spinach 

  1. Add cream cheese, mozzarella, garlic, parmesan, pepper, artichokes, and spinach to slow cooker.
  2. Cover and cook 3-4 hours on low or 2 hours on high.
  3. Stir dip and serve with chips, crackers, or bread.
Notes: Serve straight from the slow cooker - no need to dirty another dish and the slow cooker set on the "warm" setting will keep your dip nice and melty!

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Oven Roasted Cauliflower 


  • 1 Head of cauliflower - chopped into florets

  • 1 tablespoon olive oil

  • 1/3 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder 

  • 1/2 teaspoon salt

  • 1/4 teaspoon cracked black pepper

  1. Preheat oven to 425 degrees.
  2. Stir together salt, pepper, and garlic powder.
  3. In a large bowl, toss cauliflower and olive oil.
  4. Sprinkle salt, pepper, and garlic powder over cauliflower and toss well.
  5. Add parmesan cheese and toss well to coat the cauliflower.
  6. Transfer to a lightly greased baking sheet (see note).
  7. Bake in preheated oven for 15 minutes or until cauliflower is easily pierced with a fork and is golden brown on the edges. Serve immediately.

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Olive Garden Chicken & Gnocchi Soup 


  • 3-4 boneless skinless chicken breasts - cooked and diced

  • 4 cups low sodium chicken broth

  • 1 stalk of celery - chopped
  • salt and pepper - to taste

  • ½ white onion - diced

  • 1 teaspoon thyme

  • 2 teaspoons minced garlic
  • 16 ounces potato gnocchi
  • ½ cup shredded carrots
  • 2 cups half and half - see note
  • 1 tablespoon olive oil
  • 1 cup fresh spinach - roughly chopped

  1. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. 
  2. Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi.
  3. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes. 
  4. Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve. 
Notes: For even more creamy richness, swap one cup of the half and half for heavy cream. 

Thanks to our friends at Le Creme De La Crumb for this great recipe!

Bacon-Wrapped Jalapeño Poppers



  • 1 (8-oz.) block cream cheese, softened

  • 1 clove garlic, minced

  • 1 1/2 c. shredded Pepper Jack
  • Kosher salt & Freshly cracked black pepper

  • 12 jalapeños

  • 12 slices bacon, halved

  1. Preheat oven to 400°. In a large bowl, combine cream cheese, Pepper Jack, and garlic. Season with salt and pepper.
  2. Halve jalapeños lengthwise, then use a spoon to remove seeds and veins. Fill with cheese mixture and wrap each with a halved slice of bacon.
  3. Place on a baking sheet and bake until bacon is crispy and peppers are tender, about 25 minutes.
Air Fryer Directions:
  1. In a large bowl, combine cream cheese, Pepper Jack, and garlic. Season with salt and pepper.
  2. Halve jalapeños lengthwise, then use a spoon to remove seeds and veins. Fill with cheese mixture and wrap each with a halved slice of bacon.
  3. Working in batches, place jalapeños in a single layer in air-fryer basket.
  4. Cook at 400° until cheese is bubbly and bacon is cooked through, 10 to 12 minutes.

Thanks to our friends at Delish for this great appetizer!

Air Fryer Brussel Sprouts 



  • 1 lb. brussels sprouts, trimmed and cut in half

  • 1 tbsp. extra-virgin olive oil 

  • Kosher salt &
    Freshly ground black pepper 
  • Pinch crushed red pepper flakes

  • Juice of 1/2 lemon 

  • 1 tbsp. honey
  • 1 tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1 clove garlic, minced

  1. In a medium bowl, add brussels sprouts and oil and season with salt, pepper, and red pepper flakes.
  2. Toss around to coat brussels sprouts well. 
  3. Add brussels sprouts to basket of air fryer, working in batches as needed, and cook at 380° for 18 minutes, stopping and tossing brussels in basket halfway through. 
  4. Meanwhile, make dressing: In a small bowl, whisk together lemon juice, honey, vinegar, mustard, and garlic. Season with salt and pepper. 
  5. Add cooked Brussels sprouts back to a medium bowl and pour dressing over and toss to combine.

Thanks to our friends at Delish for this time saving recipe!

Easy to Make Bruschetta 



  • 1/4 cup extra virgin olive oil

  • 1 1/2 Tbsp minced fresh garlic

  • 26 oz. roma tomatoes, diced (about 7-8)
  • 1/4 cup finely shredded parmesan cheese

  • 1 Tbsp balsamic vinegar, or more to taste

  • 3/4 tsp kosher salt, then more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup chopped basil ribbons (chiffonade)
  • 1 (14.5 oz) french bread, sliced into 1/2-inch thick slices (about 12 slices)

  1. For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don't brown it), about 1 minute
  2. Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
  3. Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired
  4. To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don't walk away and keep and eye on them they'll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.
Thanks to our friends at Cooking Classy for this great recipe.

Egg and Sausage Empanadas 



  • 3 oz. breakfast sausage (3 links removed from casing)

  • 1 teaspoon extra virgin olive oil

  • 1 package store-bought pie dough 
  • 3 large eggs, plus 1 large egg, beaten

  • 1 tablespoon whole milk

  • 1/2 cup shredded cheddar cheese

  1. Preheat the oven to 400°. Heat a large nonstick skillet over medium-high heat and add sausage and oil. Cook, breaking up the sausage with a wooden spoon into small bits, until sausage is cooked through and golden, about 3 minutes. Add the eggs to the skillet, and cook, stirring slowly, until eggs are just barely set about 1 minute. Remove the pan from the heat and let cool slightly while preparing the dough.
  2. Unroll one piece of the pie dough. Using a 4-inch round cutter, cut out 5 dough rounds. Repeat with second pie dough, then re-roll scraps from both to make 2 more rounds for 12 rounds total.
  3. Working with one round at a time, use a pastry brush or your fingers to gently brush the edge with the beaten egg. Place a heaping tablespoon of egg filling in center and top with a bit of cheese. Fold dough round in half to cover filling; press edge together to seal. Use a fork to crimp edges together. Repeat with remaining filling and dough. Lightly brush tops of empanadas with beaten egg and place evenly spaced on a large, rimmed baking sheet.
  4.  Bake until golden, about 12 minutes.

Thanks to our friends at Delish for this time saving recipe!

Scandinavian Almond Bars

Scandinavian Almond Bars


  • 1 ¾ cup all-purpose flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • ½ cup butter or margarine

  • 1 cup sugar

  • 1 egg

  • ½ teaspoon almond extract 

  • ½ cup sliced almonds, coarsely chopped

  • Almond icing


Almond icing ingredients:

  • 1 cup sifted powder sugar

  • ¼ teaspoon almond extract

  • 3-4 teaspoons milk


Almond Bar Directions:

  1. Stir together flour, baking powder and salt
  2. In a mixer bowl beat butter or margarine until softened
  3. Add sugar and beat til fluffy
  4. Add egg and almond extract and beat well
  5. Add flour mixture and beat til well mixed
  6. Divide dough into fourths
  7. Form each into a 12-inch roll
  8. Place two rolls 4-5 inches apart on an ungreased cookie sheet
  9. Flatten til 3 inches wide
  10. Repeat with remaining rolls
  11. Brush flattened rolls with milk and sprinkle with almonds.
  12. Bake in a 325 oven for 12-14 minutes or til edges are lightly browned
  13. While cookies are still warm, cut them crosswise diagonally into 1 inch strips
  14. Cool, drizzle with almond icing

Icing directions:

Stir together one cup sifted powder sugar, ¼ teaspoon almond extract and enough milk (3-4 teaspoons) to make icing of drizzling consistency.

Orecchiette with Sausage and Broccoli 

Dump and Bake Corn Casserole. An easy Thanksgiving side dish.

  • 1 lb broccoli crowns, bottom stalk trimmed and reserved for another use, remaining cut into florets
  • 1 lb Italian sausage* (can use mild or hot)
  • Salt and freshly ground black pepper
  • 2/3 cup (1.6 oz) finely shredded Parmesan, plus more for serving
  • 12 oz. orecchiette pasta
  • 1 1/2 cups reserved pasta water, divided
  • 4 Tbsp extra-virgin olive oil, divided, plus more if desired
  • Red pepper flakes, for serving
  • 1 1/2 Tbsp minced garlic (4 cloves)
  1. Add 4 quarts of water to a large pot, bring to a boil over medium-high heat then season with salt (I use 2 Tbsp).
  2. Add broccoli to boiling water and cook until tender, about 4 - 5 minutes. Using a spider, remove broccoli and transfer to a colander, while leaving water in pot
  3.  Run broccoli under cold water to stop cooking. Drain well. Chop broccoli into smaller pieces.
  4. Add pasta to water in pot and boil about 1 minute’s shy of al dente, according to time listed on package. Reserve 1 1/2 cups pasta water.
  5. While pasta is boiling, heat 1 Tbsp olive oil into a 12-inch non-stick skillet over medium-high heat.
  6. Crumble sausage in small chunks into skillet and cook, breaking up and tossing occasionally, until cooked through, about 7 minutes. Add garlic during last 2 minutes of cooking the sausage.
  7. Pour in 1 cup of the pasta water into the sausage. Let it simmer for about a minute and reduce slightly. Add all dente pasta and cook while tossing, until tender, about 2 minutes.
  8. Drizzle in remaining 3 Tbsp olive oil, season with red pepper flakes to taste and toss.
  9. Sprinkle in parmesan and toss to melt into sauce.
  10. Toss in broccoli. Season with salt as needed and pepper to taste.
  11. Loosen with more pasta water as needed. Drizzle servings with more olive oil if desired, serve with garnished with more parmesan.
Thanks to our friends at Cooking Classy for this great recipe.

Peppermint Bark 

Peppermint bark is a holiday treat

  • 12 oz. semisweet chocolate, chopped
  • 12 oz. white chocolate, chopped
  • 1/2 tsp. peppermint extract
  • 8 candy canes, crushed 
  1. Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3” water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
  2.  Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes. 
Thanks to our friends at Delish for this time saving recipe!

Classic Stuffed Bell Peppers

Classic stuffed bell peppers. An easy side dish.

  • 1/2 c. uncooked rice
  • 1 1/2 tsp. dried oregano
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • Kosher salt 
  • 1 medium onion, chopped
  • Freshly ground black pepper
  • 2 tbsp. tomato paste
  • 6 bell peppers, tops and cores removed
  • 3 cloves garlic, minced
  • 1 c. shredded Monterey jack
  • 1 lb. ground beef
  • Freshly chopped parsley, for garnish
  • 1 (14.5-oz.) can diced tomatoes
  1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  2. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes
  3. Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
  4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  5. Garnish with parsley before serving.

Thanks to our friends at Delish for this time saving recipe!

Mix and Bake Corn Casserole

Dump and Bake Corn Casserole. An easy Thanksgiving side dish.

  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 cup sour cream
  • 1 (14 3/4-ounce) can cream-style corn
  • 1/2 stick butter, melted
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy
  • 1 to 1 1/2 cups shredded Cheddar
  1. Prehead oven to 350°F.
  2. In a large bowl, stir together the 2 cans of corn (don’t forget to drain the whole kernel corn first!), corn muffin mix, sour cream, and melted butter.
  3. Pour into a greased 9 by 13-inch casserole dish.
  4. Bake for 45 minutes, or until golden brown.
  5. Remove from oven and top with Cheddar, then return to oven for 5 to 10 minutes, or until cheese is melted.
  6. Let stand for at least 5 minutes and then serve warm
Thanks to our friends at Epicurious for this time saving recipe!

Mummy Hot Dogs

Mummy Hot Dog Recipe

  • 1 can refrigerated Pillsbury™ Crescent Rolls (8 Count) or Crescent Dough Sheet
  • 2 1/2 slices American cheese (quartered lengthwise)
  • 10 Hot dogs
  • Cooking spray
  • Mustard, ketchup and other condiments if desired.
  1. Heat oven to 375°F.
  2. Unroll dough and separate at perforations, creating 4 rectangles of dough.
  3. Press perforations on each slice to make a smooth seal.
  4. Using a kitchen knife, slice each dough rectangle lengthwise into 10 pieces.
  5. Slice the cheese slices into quarters, lengthwise
  6. Lay hot dog on cheese and wrap 4 pieces of dough around each hot dog-cheese combo to look like "bandages," stretching dough slightly to cover the hot dog.
  7. At one end, separate the "bandages" so hot dog shows through for "face."
  8. On a large, ungreased cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  9. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Thanks to our friends at Pillsbury for this fun idea.


Easy Chicken and Dumplings

Chicken Dumplings Recipe
Photo credit: Bowl of Delicious

  • 4 tablespoons butter divided
  • 2 carrots diced small
  • 2 stalks celery plus their leaves diced
  • 1 onion diced
  • 1 1/4 cup all-purpose flour divided
  • 4 cups low sodium chicken stock/broth
  • 1 cup whole milk divided
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish
  • 2 cups cooked diced or shredded chicken
  • Extra salt and pepper
  1. Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
  2. Add 1/4 cup flour, stir to coat.
  3. Add chicken broth (4 cups) and bring to a boil.
  4. Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
  5. Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
  6. Add spoonful’s of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
  7. Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
  8. Serve garnished with extra fresh thyme and fresh ground pepper, if desired.

Thanks to our new friends at Bowl of Delicious for sharing this perfect fall recipe.


Summer Pasta Salad

Summer Pasta Salad Recipe
Photo credit: Spend With Pennies

  • 8 ounces dry rotini pasta
  • 1/2 cup red onion slivered
  • 1 yellow pepper diced
  • 1 small zucchini diced
  • 1 cup grape tomatoes halved
  • 3/4 cup carrots julienned
  • 1 corn cob grilled
  • 1/2 cup radish sliced
  • 1/2 cup feta cheese
  • 2 tablespoons fresh herbs
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tablespoons Raw Unfiltered Apple Cider Vinegar
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Garlic Powder
  • 1 tablespoon Dijon
  • 1 teaspoon sugar
  • salt and pepper
  1. Cook pasta al dente according to package directions. Drain and run under cold water to stop cooking.
  2. Combine all dressing ingredients in a mason jar and shake well to combine.
  3. Combine pasta and remaining ingredients in a large bowl. Toss to combine. Top with additional feta cheese and herbs if desired.

Thanks to our pals at SpendWithPennies.Com for this fresh recipe. 

Marinated Grilled Salmon

Grilled Salmon Recipe
Photo credit: Cooking Classy

  • 3 lb. side of salmon, skin on
  • 3 tablespoon soy sauce
  • 2 tablespoon Dijon mustard
  • 1 1/2 teaspoon minced garlic (1 large clove)
  • 1/3 cup olive oil, plus more for brushing grill
  • 1 tablespoon minced parsley (optional, for looks)
  1. Lay salmon skin side down on a cutting board and cut salmon crosswise into 6 equal portions, transfer to a 13 by 9-inch baking dish skin side down.
  2. In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together).
  3. Set aside about 2 Tbsp of the marinade mixture then spoon and spread remaining mixture over salmon, let rest at room temperature 10 minutes.
  4. Meanwhile preheat grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil.
  5. Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness.
  6. Remove skin from salmon then plate and brush remaining 2 Tbsp marinade mixture over salmon.
  7. Serve warm garnished with parsley if desired.

Thanks to our buddies at Cooking Classy for this savory recipe.


Honey Garlic Pork Chops

Honey Garlic Pork Chops Recipe
Photo credit: FoodandWine.com

  • 1 1/4 cup honey
  • 1/4 cup soy sauce
  • 8 garlic cloves, finely chopped
  • 1 teaspoon ground black pepper
  • 6 – 14oz pork chops
  • Kosher Salt
  1. Bring honey, soy sauce, and garlic to a boil in a saucepan and reduce to simmer for five minutes, until garlic is cooked. Remove from heat and whisk in black pepper. Reserve.
  2. Lightly season pork chops with salt.
  3. Heat grill to 450* and season the pork chops with salt on each side. Sear pork chops on each side, turning frequently to develop a crust on all surfaces, about seven minutes total. Lower the heat and cook through, continuing to turn, about 15 to 20 minutes more, until they are cooked through and reach an internal temperature of 145*. Brush the pork chops with the honey garlic glaze and serve with additional glaze.

Thanks to our friends at FoodandWine.com for this tasty recipe.


Coconut Banana Bread

Banana Bread Recipe

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1 cup Thai Kitchen® Coconut Milk
  • 1 1/4 cups sugar
  • 2 eggs
  • 2 to 3 ripe bananas, mashed (1 cup)
  • 1 cup chopped walnuts

  1. Preheat oven to 350°F. Lightly grease and flour 9x5-inch loaf pan. Mix flour, baking powder, baking soda, salt and cinnamon in medium bowl. Set aside.
  2. Beat milk, sugar and eggs in large bowl with electric mixer on medium speed until well blended. Add bananas; beat on low speed until well blended. Gradually beat in flour mixture until well mixed. Stir in walnuts. Pour into prepared pan.
  3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.
Thanks to our friends at McCormick for this great recipe. 


Chipotle Lentil Tacos

Chipotle Lentil Tacos Recipe
Photo credit: Skipping Stone Garden

  • 1 1/2 cups vegetable broth
  • 1/2 cup black lentils
  • 1 to 2 tablespoons of the adobo sauce, divided
  • 1 minced chipotle in adobo sauce
  • 1/4 teaspoon salt
  • 2 teaspoons lime juice, fresh squeezed
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 cup Skipping Stone’s mixed microgreens
  • 1/2 avocado, cut into small cubes
  • 1/2 teaspoon honey
  • 1 teaspoon fresh lime juice
  • 4 to 6 corn tortillas
  • 1 teaspoon olive oil
  • Skipping Stone’s cilantro microgreens to garnish
  • 1 to 2 ounces cotija, feta or goat cheese
  1. Rinse lentils. Place them in a saucepan with the broth, minced chipotle, adobo sauce, lime juice, salt, cumin, and coriander.
  2. Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 22 to 25 minutes.
  3. Add more adobo sauce to taste, or to up the spice factor.
  4. Combine the avocado and microgreen mix.
  5. Brown tortillas.
  6. In a small bowl, beat together lime juice, honey and olive oil.
  7. Pour over the microgreens and avocado, tossing until greens are coated. Divide the lentil mixture among the tortillas. Top with the avocado salad, crumbled cheese and the cilantro microgreens.
Thanks to our buds at Skipping Stone Garden for this healthy take on tacos. 


Irish Beef Stew with Guinness

Irish Beef Stew Guinness Beer

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 lb. beef chuck stew meat, cubed into 1" pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 yellow onion, chopped
  • 2 medium carrots, peeled and cut into rounds
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 medium russet potatoes, peeled and cut into large chunks
  • 4 cups low-sodium beef broth
  • 1 (16-oz.) bottle Guinness
  • 2 teaspoons fresh thyme
  • Freshly chopped parsley, for serving
  1. In a large Dutch oven over medium heat, heat 2 tablespoons oil.
  2. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary.
  3. Transfer beef to a plate.
  4. In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper.
  5. Add garlic and cook until fragrant, 1 minute.
  6. Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme.
  7. Bring to a boil, then reduce heat to a simmer.
  8. Season with salt and pepper.
  9. Cover and let simmer until beef and potatoes are tender, 30 minutes.
  10. Garnish with parsley before serving.

Thanks to our friends at Delish for this St Patrick's Day recipe. 


Beer Simmered Bolognese Sauce

Beer Pasta Sauce Recipe

  • 2 lbs lean ground beef
  • 2 tablespoons Olive Oil
  • 1 large onion
  • 3-4 cloves crushed garlic
  • 3 tablespoons Italian seasoning
  • 1 tablespoon dried oregano
  • 1 teaspoon onion powder
  • 12 ounce can tomato paste
  • 2 cups chopped mushrooms
  • 1 bottle Olympia Beer (12 oz)
  • 28 ounce can S&W crushed tomatoes
  • 1 small can chopped black olives
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • Salt and Pepper to taste
  1. Brown hamburger in 2 tablespoons olive oil on medium to high heat, adding onion and garlic halfway thru cooking.
  2. Stir in 2 tablespoons of Italian seasoning, oregano, onion powder and cook for two minutes.
  3. Mix in tomato paste, then add beer and continue to cook another three to four minutes.
  4. Pour in crushed tomatoes, mushrooms, olives, sugar and balsamic.
  5. Reduce heat and simmer for thirty minutes.
  6. Add extra tablespoon of Italian seasoning and olive oil and stir.
  7. Serve over cooked pasta noodles of your choice.

Sweet Potato Bites

Sweet Potato Bites Recipe

  • 4 medium sweet potatoes, peeled and sliced into 1/4" thick rounds
  • 2 tbsp. melted butter
  • 1 tsp. maple syrup
  • Kosher salt
  • 1 (10-oz.) bag marshmallows
  • 1/2 c. pecan halves
  1. Preheat oven to 400°. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt.
  2. Bake until tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven and switch oven to broil.
  3. Top each sweet potato round with a marshmallow and broil until puffed and golden. Immediately top each marshmallow with a pecan half and serve.
All. The. Thanks. to our friends at Delish for another great recipe. 


Beer Mac and Cheese

Beer Mac Cheese Recipe
Photo credit: Delish

  • 3 tablespoons butter, plus more for pan
  • 3 tablespoons all-purpose flour
  • 1 cup beer
  • 1 cup milk
  • 2 cups shredded cheddar
  • 1/2 teaspoon smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. elbow macaroni, prepared according to box
  • 8 slices bacon, cooked and crumbled
  • 1 cup panko breadcrumbs
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped chives, plus more for garnish
  1. Preheat oven to 375°. Butter a 9”x13” baking dish.
  2. In a large saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly add beer and milk to flour mixture, stirring constantly. Continue whisking over medium heat until mixture has thickened, about 3 minutes.
  3. Remove from heat and stir in cheese until fully melted. Season with paprika, salt, and pepper and fold in prepared macaroni noodles and crumbled bacon. Pour into prepared baking dish.
  4. In a small bowl, combine Panko with oil and chives. Season with salt and pepper and sprinkle over mac & cheese. Bake until bubbly and golden, 25 to 30 minutes. Let cool 10 minutes.
  5. Garnish with chives before serving.
Thanks to our friends at Delish for this inspired dish. 


Simple Pumpkin Soup

Pumpkin soup recipe
Photo credit: Minimalist Baker

  • 1 tablespoon olive oil (or sub water if oil-free)
  • 2 sugar pumpkins (2 pumpkins yield ~2 1/4 cups (450 grams) pumpkin puree)
  • 3 cloves garlic (minced // 3 cloves yield ~1 1/2 tablespoon or 9 grams)
  • 2 medium shallots (diced // 2 shallots yield ~1/4 cup or 40 grams)
  • 1 cup canned light coconut milk (or sub other non-dairy milk with varied results)
  • 2 cups vegetable broth (DIY or store-bought)
  • 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
  • 2 tablespoons maple syrup or agave nectar (or honey if not vegan)
  • 1 cup roughly chopped kale
  • 1 large clove garlic (minced)
  • 2 tablespoons raw sesame seeds
  • 1 tablespoon olive oil
  • 1 pinch salt
  1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  2. Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
  3. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
  4. To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
  5. Add remaining ingredients, including the pumpkin, and bring to a simmer.
  6. Transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
  7. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
  8. For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
  9. To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
  10. Recipe serves 3-4 (as originally written). Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or more.

Big thanks to our friends at Minimalist Baker for this seasonal soup.


Chocolate Eclair Cake

recipe chocolate eclair cake
Photo credit: All Recipes

  • 1 (16 ounce) package graham crackers
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 4 cups milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (16 ounce) package prepared chocolate frosting
Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Thanks to the amazing team at All Recipes for this delectible dessert. 


Slow Cooker Salsa Chicken & Quinoa

Slow Cooker Salsa Chicken Recipe
Photo credit: Sweet Phi

  • 2 1/4 cups water
  • 1 cup quinoa
  • 4 ounces cream cheese, reduced fat
  • 2 red bell peppers, roughly chopped
  • 1 lb. chicken breasts (halved if they’re big)
  • 1 jar salsa (16 ounces)
  1. Pour water into slow cooker
  2. Add quinoa
  3. Dollop cream cheese around the crock pot, about 4-5 dollops
  4. Add chopped bell peppers
  5. Add chicken
  6. Pour salsa over chicken
  7. Set slow cooker to low
  8. Cook on low for 8 hours
  9. Serve and enjoy!

Thanks to the creative chef over at Sweet Phi for this yummy recipe. 


Easiest Crock Pot Chili

Crock Pot Chili Recipe
Photo credit: The Spruce Eats

  • 1 pound lean ground beef, 85% to 90% lean
  • 1 medium onion, chopped
  • 2 (15-ounce) cans tomato sauce
  • 1 (14.5-ounce) can diced tomatoes with onion and garlic
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 1 envelope McCormick chili seasoning
  • 1/2 teaspoon garlic powder or to taste
  • 2 teaspoons chili powder or to taste
  • Salt and pepper to taste
  1. Brown the ground beef with the onion. Drain.
  2. Transfer the ground beef and onion mixture along with the remaining ingredients to slow cooker; stir to blend.
  3. Cover the pot and cook on low for 8 to 10 hours.
  4. Serve in heated bowls with hot cornbread and butter on the side.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's ready.
Top your chili off with freshly baked cornbread croutons. Toss about 2 cups of cubed cornbread with 1/4 cup of melted butter and a tablespoon of fresh chopped parsley, if desired. Spread the cubes out on a large baking sheet. Bake in a preheated 450 F oven for about 8 to 10 minutes, or until they are browned.

Thanks to The Spruce Eats for this perfect rainy-day recipe. 


Keto Sausage, Biscuits and Gravy

Keto Sausage Biscuits and Gravy
Photo credit: iSaveA2Z

Keto Biscuits Ingredients:
  • 1 1/2 cups almond flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 eggs
  • 1/2 cup sour cream
  • 4 tablespoons butter (melted)
  • 1/2 cup shredded cheddar cheese
Keto Sausage Ingredients:
  • 1 lb sausage
  • 3 oz cream cheese
  • 1 cup heavy cream
  • 2 tablespoons water
  • 1 teaspoon Xantham powder
  • Salt & Pepper to taste
Keto Biscuits Directions:
  1. Preheat oven to 450 degrees
  2. Mix all the dry ingredients together first
  3. Combine all the wet ingredients next
  4. Mix well
  5. Spray pan with nonstick cooking spray
  6. Spray spoon with nonstick spray
  7. Use spoon to dollop biscuit batter onto pan
  8. Cook 10-13 minutes
Keto Sausage Directions:
  1. Fry sausage until it’s browned. Don’t drain fat.
  2. Add 3 oz cream cheese and stir until melted and combined.
  3. Add 1 cup heavy cream and bring to simmer
  4. Add 2 tablespoons water and 1 teaspoon Xantham powder to thicken. If you think gravy is thick enough, skip this step.
  5. Add salt and pepper to taste.
  6. Spoon some on top of a biscuit, enjoy!
Thanks to our friends at iSaveA2Z for this Keto recipe. 


Spicy Tuna Roll Bowl

Spicy Tuna Roll Bowl Recipe
Photo credit: Show Me The Yummy

Spicy Mayo Dressing:  
  • 1 tablespoon sriracha
  • 1/4 cup olive oil based mayonnaise
  • 2 teaspoons sesame oil
  • 2 teaspoons lemon juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1/2 cup cooked brown rice
  • 1 (5oz) canned tuna, solid white albacore in water, drained
  • Sliced cucumbers
  • Shredded carrots
  • Sliced avocado
Optional toppings:  
  • Pickled ginger
  • Sesame seeds
  • Salt
  • Jalapenos
  • Drizzle of sesame oil
  • Pepper


Spicy Mayo
  1. Whisk all ingredients together until well combined
Spicy Tuna Roll Bowl
  1. Place all ingredients into bowl
  2. Pour on dressing to taste
  3. Toss to combine
  4. Serve and enjoy!
Thanks to our friends at Show Me The Yummy for this tasty recipe.


Microwave Chocolate Cake

Chocolate Mug Cake Recipe


  • 1/4 cup all-purpose flour
  • 1/4 cup white sugar 
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons milk
  • 2 tablespoons canola oil
  • 1 tablespoon water
  • 1/4 teaspoon vanilla extract
  1. Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
  2. Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.
Thanks to All Recipes for this decadent recipe. 

Better Tuna Noodle Casserole

Tuna Casserole Recipe
Photo credit: Not Eating Out In New York


  • 1/2 box shaped pasta or egg noodles, cooked
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup frozen peas, thawed
  • 1/8 cup finely chopped onion
  • 4-5 button mushrooms, sliced
  • 1 scallion, chopped
  • 1/2 can white tuna
  • 1 cup milk and 1/2 cup heavy cream or sour cream (or 1 1/2 cups milk)
  • 1/4 cup grated parmesan
  • Salt and fresh ground pepper to taste
  • Handful fresh chopped parsley
  • Yield: 3-4 servings
  1. Turn on broiler or just turn oven to 500 degrees.
  2. Melt butter and sauté onions and mushrooms on medium low heat for a few minutes (until they begin to smell wonderful).
  3. Season with salt and pepper.
  4. Add flour and stir for a minute.
  5. Add milk and stir until it boils and gets bubbly.
  6. Add cream if using. Taste for seasoning.
  7. Turn off heat, and stir in tuna, peas, scallion, parsley, and a little bit of the parmesan if desired.
  8. Fold pasta into mixture and pour into a medium casserole dish.
  9. Sprinkle a layer of parmesan on top of casserole and broiler for approximately five minutes, checking that it doesn’t burn.
  10. Let it cool a minute and serve.

Thanks to our friends at Not Eating Out In New York for this tasty twist on a classic. 


Ramen Noodle Hacks

Ramen Noodle Hacks Recipes 
Photo credit: Insider

Turn your boring ramen noodles into a culinary sensation with a few of these Ramen Noodle Hacks.
  1. Add a boiled egg for protein and to make it a more filing meal.
  2. Use noodles as base for Yakisoba stir-fry. Boil noodles, drain and then fry up with veggies of your choice.
  3. Add Siracha to take the spice factor up a notch (or two).
  4.  Use peanut butter in place of the flavor packet for a Thai inspired dish. Mix together sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic and ginger. Pour over cooked noodles and enjoy!
  5. Add dried seaweed to give it fancy-restaurant appeal.
That’s only 5 of 14 hacks from our friends at Insider. Click here for the complete list along with ingredients and directions.


Corned Beef Hash

Corned Beef Hash Recipe
Photo credit: Tasting Table


  • 2 large russet potatoes, peeled, cut into 1-inch pieces (3 cups)

  • 2 tablespoons butter

  • 1 medium red onion, very thinly sliced (about 1 cup)

  • 3 tablespoons canola oil

  • 2 cups corned beef, cut into 1-inch pieces

  • Kosher salt, freshly ground black pepper and cayenne pepper, to taste

  • 3 tablespoons roughly chopped flat-leaf parsley

  • 2 tablespoons finely chopped chives

  • Zest ½ lemon



  1. In a small pot of salted water, bring the potatoes to a boil, reduce heat to medium and simmer until very tender, 16 to 18 minutes. Using a slotted spoon, remove the potatoes and transfer to a paper-towel lined plate to dry.
  2. Meanwhile, in a small skillet over medium heat, warm the butter. Add the onion, season with salt and cook, stirring often until the onions are soft, 5 minutes. Set aside.
  3. In a large cast-iron or nonstick skillet over medium heat, add the canola oil. When the oil is hot, add the potatoes, stirring occasionally until they begin to turn light golden brown. Add the corned beef; season with salt, pepper, and cayenne. Cook until the beef is heated through, 2 to 3 minutes.
  4. Using a potato masher, gently smash the potatoes and corned beef flat and allow the hash to cook, untouched, until crisp and golden brown on the bottom, 3 to 5 minutes. Add the onions to the potato skillet, toss and press down again. Repeat this process two more times, until almost all of the potatoes are golden brown and crisp, 8 to 10 minutes. Remove from the heat and toss with parsley and chives. Top with lemon zest and serve.

Thanks to our friends at TastingTable.Com for this festive recipe!


Classic Chicken Soup

Chicken Soup Recipe
Submitted by: Martha G., Marketing


  • 2 yellow onions, chopped

  • 2 cloves of garlic, minced

  • 2 large potatoes, peeled and chopped

  • 1 large carrot, diced

  • 2 celery stalks, diced

  • 2 boneless, skinless chicken breast halves

  • 1 tablespoon dried thyme

  • 3 tablespoons olive oil

  • 6 cups chicken broth

  • Salt and pepper to taste


  1. In a large pot, heat olive oil and brown chicken breasts on both sides. Remove chicken from pan and set aside. Add garlic and onions to pot and brown over medium heat. Deglaze pan with a bit of broth.
  2. Chop up chicken and add to pot.
  3. Add remaining ingredients and simmer on medium until the potatoes are soft, about 40 minutes.
  4. Feel free to add other herbs and spices to taste and serve!


Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes
Submitted by Jeannie W., Training Specialist


  • 1 1/2 cups flour

  • 1 cup brown sugar

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 4 teaspoons pumpkin pie spice

  • 3/4 cup butter, melted & cooled slightly

  • 4 large eggs

  • 2 cups pumpkin puree

  • 1 teaspoon vanilla

Frosting Ingredients:

  • 1/2 cup butter, softened

  • 1 (8oz) package cream cheese

  • 3 cups powdered sugar

  • 1 teaspoon vanilla

  • 1 tablespoon cinnamon



  1. For the cupcakes:  Preheat your oven to 350 degrees F.
  2. In a large mixing bowl, whisk together the first 6 dry ingredients.  In a separate large bowl, whisk together the pumpkin, eggs, butter and vanilla.  Pour the wet ingredients into the dry ingredients and whisk gently until just blended.
  3. Scoop into paper-lined muffin tins, about 2/3 full.  (This recipe will make about 24 regular-cupcakes, or 48 mini-cupcakes.)  Bake for 20-25 minutes for regular-sized, or 12-15 minutes for minis, until the cupcakes are set, and a toothpick inserted in the center of a cupcake comes out clean.
  4. Immediately remove from the pans onto a cooling rack and let cool completely before frosting.  (You could always serve these warm with cinnamon sugar butter for breakfast and call them muffins!!)
  5. For the frosting:  In a large bowl, with an electric mixer, beat the cream cheese and butter together until smooth and fluffy.  Beat in the sugar, vanilla and cinnamon until blended.  Spread or pipe on top of the cooled cupcakes!


Beer + Snickerdoodles = Snickerbrewdles  

Snicker-doodle Recipe
Photo credit: TheBeeroness.com 


For the cookies:

  • 1 cup unsalted butter, softened

  • 3/4 cup white sugar

  • 3/4 cup brown sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • ¼ cup (2oz) IPA beer

  • 3 ¼ cups all-purpose flour

  • 1 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

For the topping:

  • ¼ cup granulated sugar

  • ¼ cup brown sugar

  • 2 tablespoon ground cinnamon



  1. In the bowl of a stand mixer add the butter, and both kinds of sugar. Beat until well combined.
  2. Add the eggs and vanilla, beating until well combined.
  3. Stir in the beer.
  4. Add the flour, cream of tartar, baking soda, and salt. Stir until just combined.
  5. Stir together the remaining sugars and cinnamon in a small bowl.
  6. Using a cookie scoop, scoop out a ball of dough, then roll in the cinnamon sugar.
  7. Add to a baking sheet covered with parchment paper, evenly spaced (you will need two to three baking sheets total).
  8. Add the cookies to the freezer while the oven heats (this will prevent them from spreading).
  9. Heat the oven to 350°F.
  10. Bake the cookies for 16-18 minutes or until the edges have turned golden brown the center has set.

Thanks to our friends at: TheBeeroness.com for this inspiring recipe!


Beer & Brats Nachos

Beer Nacho Recipe
Photo credit: TasteofHome.com


  • 1 package (14 ounces) fully cooked smoked bratwurst links, sliced

  • 2-1/4 cups frozen pepper and onion stir-fry blend

  • 3 cups shredded cheddar cheese

  • 2-1/2 teaspoons all-purpose flour

  • 1 cup chopped onion

  • 1 tablespoon olive oil

  • 1 garlic clove, minced

  • 3/4 cup beer or beef broth

  • 12 cups tortilla chips



  1. In a large skillet, sauté bratwurst for 1 minute. Add stir-fry blend; cook 3-5 minutes longer or until vegetables are tender. Set aside and keep warm.
  2. In a large bowl, combine cheese and flour. In a large saucepan, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in beer; heat over medium heat until bubbles form around sides of pan.
  3. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
  4. Arrange tortilla chips on a large serving platter. Spoon cheese mixture over chips. Top with bratwurst mixture. Serve immediately. 

Thanks to our friends at Taste of Home for this awesome recipe!


The Best Scones Ever

fruit scone recipe
A favorite of Yelm Branch Manager Lynn J.


  • 1 cup of sour cream

  • 1 tsp baking soda

  • 4 cups of flour

  • 1 cup of white sugar

  • 2 tsp baking powder

  • 1 tsp salt

  • 1 cup of butter

  • 1 egg

  • 1 cup of blueberries or raisins or whatever fruit you want.



  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18
  1. Preheat to 350 degrees.
  2. Take your bowl with your cup of sour cream, and mix in the baking soda.
  3. Whisk together the flour, sugar, baking powder and salt in a large mixing bowl.
  4. Cut in the butter using a pastry blender or two knives in a crisscross fashion, until the butter is broken into pea sized morsels in the flour.
  5. Beat the egg and mix in into the sour cream.
  6. Add the sour cream mixture into the dry mixture, working it in.
  7. The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it’s combined. The secret to a good scone is a drier dough, not gluey.
  8. When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
  9. Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles using your O Bee pizza cutter.
  10. Bake on a well-greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!

Serve and enjoy!

Thanks to our friends at The Kitchen Magpie for this delicious recipe!



Flemish Beef Stew

Flemish Beef Stew


  • 2 lbs. flank steak, top round, or blade steak, cut in 1 inch cubes

  • 4 slices of center cut bacon

  • 3 yellow onions, chopped into 1 inch pieces

  • 4 cloves of garlic, finely diced

  • 12 ounces of your favorite ale

  • 1 cup beef stock

  • 1/4 cup of all-purpose flour

  • 4 tablespoons of butter

  • 1 tablespoon brown sugar

  • 1 teaspoon fresh thyme, chopped

  • 1 teaspoon tarragon, chopped

  • 2 bay leaves

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper


In a large mixing bowl add the flour, salt and pepper and stir to combine. Add the steak and dredge in the flour mixture to coat. In a large Dutch oven over medium heat, add the butter and melt. Give the steak cubes a good shake to remove excess flour then place in the Dutch oven, leaving enough room to allow space between the pieces. They will not all fit so you will have to do this in batches. Brown the steak on all sides and set aside. Add the bacon to the Dutch oven and cook until the bacon has rendered its fat but is not burnt, about 5-8 minutes, then set aside with the beef. Add the garlic and onions and cook for 5-10 minutes, stirring often until they are caramelized. Deglaze the Dutch oven with your favorite ale and scrape the brown bits from the pot. Let the mixture reduce for 5 minutes, then add the beef stock, sugar, thyme, tarragon, and bay leaves and turn up the heat to medium high and bring to a boil. Once the stew has reached a boil place a lid on the top and drop the heat to low for 2 to 2 1/2 hours, stirring occasionally, until the meat is tender. If needed, remove the meat from the Dutch oven and increase the heat to medium high, reduce the liquid to thicken then add back the meat. Enjoy!

Thanks to our friends at: BrewingNews.Com/Northwest for this tasty recipe!



Pumpkin Pecan Slab Pie

Pumpkin Pecan Pie
Photo credit: Pillsbury.com 


Crust: 1 box (14.01oz) refrigerated pie crust, softened a directed on box

Pumpkin Pie Filling: 

Pecan Pie Filling: 

  • 3/4 cup packed brown sugar

  • 2/3 cup packed brown sugar

  • 1 can (15 oz) pumpkin (not pumpkin pie mix)

  • 1/2 cup light corn syrup

  • 1 ¼ cups half-and-half

  • 3 eggs

  • 2 eggs

  • 2 cups chopped pecans

  • 1 tablespoon pumpkin pie spice


Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling, spreading evenly.
Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

Thanks to Pillsbury for this recipe. 


Cream Cheese Veggie Bars

Staff Recipes
This one comes from our very own Wendy B., Loan Officer at O Bee. 


  • 2 (8 ounce) tubes crescent roll dough

  • 3/4 cup mayonnaise

  • 2 (8 ounce) packages cream cheese, softened

  • 1/2 cup sour cream

  • 1 (0.4 ounce) envelope Ranch style dressing mix

  • 3/4 cup chopped red radishes

  • 3/4 cup chopped green bell peppers

  • 3/4 cup chopped cauliflower

  • 3/4 cup chopped broccoli

  • 3/4 cup chopped green onions

  • 3/4 cup chopped carrots

  • 3/4 cup grated cheddar cheese

Preheat oven to 350 degrees.
Press the crescent roll dough into a well-greased half-sheet pan (18 x 13 x 1-inch). Bake the dough for 7 to 8 minutes. Remove pan to a wire rack to cool.
Meanwhile, in a mixing bowl, combine the mayonnaise, cream cheese, sour cream and dressing mix. Spread the mixture over the cooled crust.
In a large mixing bowl, combine chopped vegetables with the grated cheddar cheese and spread evenly over the cream cheese mixture.
Cover and refrigerate for 3 to 4 hours; cut into bars with your O Bee Pizza Cutter and serve.


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