from scratch Archives · Jess in the Kitchen

Homemade Cranberry Sauce

I believe cranberry to be one of those polarizing flavors. Okay, maybe not quick polarizing like, say, coconut, but it is still a flavor that elicits strong responses. If you like cranberries, you LOVE cranberries and can’t get enough. Or is that just my family? Ha! Well, I can tell you that the cranberries at Thanksgiving are important at our household, and this homemade cranberry sauce is just the ticket.

Speaking of polarizing flavors: cinnamon. My sister and I double down on cinnamon almost always. Turns out, my mom hates it. It’s why she doesn’t like apple desserts in the fall. I do think she is in the minority, but still, cinnamon is an optional addition to this cranberry sauce. Do I love it? Absolutely. But maybe it isn’t for you and your family.

Whether you add the cinnamon or not, this homemade cranberry sauce will likely have you licking out the kettle as you transfer it to a serving dish. It’s the perfect blend of tart and sweet (although, if you like it extra tart, consider removing a few tablespoons of sugar), and is beyond simple to make. The best part: It’s easy to prep ahead of time during that busy Thanksgiving week!

And if you want to try it ahead of time, let me recommend mixing it into some plain or vanilla Greek yogurt. Holy yum! It’s definitely a favorite flavor combination this fall for me!

Ready to give it a go? Let’s start cooking!

Your Ingredients for Homemade Cranberry Sauce

⅔ cup water
⅔ cup sugar (up to a cup if you want it sweet)
3 cups fresh cranberries
2 apples, peeled and diced (about 2 cups)
3 mandarin oranges, peeled and diced (or 1 large orange)
½ tablespoon orange zest
½ teaspoon cinnamon (optional)
¼ teaspoon salt

Your Steps

Bring water, sugar, cinnamon, and salt to a boil, stirring to dissolve the sugar and aslt. Once boiling, add the remaining ingredients. Heat over high heat to a boil once again.

Lower to a simmer, cover, and cook for 15 minutes.

Remove the cover and simmer for an additional 10 minutes, stirring frequently as it thickens. Remove from heat and transfer to a serving dish. Allow to cool before refrigerating.

This cranberry sauce can be prepared a week in advance.

Homemade Cranberry Sauce

This homemade cranberry sauce strikes a perfect balance of sweet and tart, making it a delightful addition to any table.

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Prep Time 9

Cook Time 25

Course Side Dish

Cuisine American

Servings servings

Equipment

Zester

Ingredients

⅔ cup water
⅔ cup sugar up to a cup if you want it sweet
3 cups fresh cranberries
2 apples peeled and diced (about 2 cups)
3 mandarin oranges peeled and diced (or 1 large orange)
½ tablespoon orange zest
½ teaspoon cinnamon optional
¼ teaspoon salt

Instructions

Bring water, sugar, cinnamon, and salt to a boil, stirring to dissolve the sugar and aslt. Once boiling, add the remaining ingredients. Heat over high heat to a boil once again.
Lower to a simmer, cover, and cook for 15 minutes.
Remove the cover and simmer for an additional 10 minutes, stirring frequently as it thickens. Remove from heat and transfer to a serving dish. Allow to cool before refrigerating.
This cranberry sauce can be prepared a week in advance.

Keyword apples, cranberries, cranberry sauce, from scratch cranberry sauce, fruits, homemade cranberry sauce, oranges, side dishes, Thanksgiving

Tried this recipe?Let us know how it was!

Other favorite sides

Okay, so you have cranberry sauce, but do you have the rest of your sides? These are some favorites for me!

November 9, 2024November 6, 2024

Jess1 Comment

Butternut Squash Soup

A few blogs ago, I shared that I have this WONDERFUL collaboration on Instagram where we randomly choose a country to explore its cuisine each month. There are no restrictions on what we cook, as long as it is from the country at hand. Additionally, I have a collaboration that we choose a cookbook and try three different recipes of our choosing each month. This month, I hit both collabs in one cook: This delightful butternut squash soup!

This month, I am cooking from The Blue Zone Kitchen by Dan Buettner. If you are unaware, the Blue Zones are regions on Earth where people live the longest based on healthy lifestyles. Dan has done extraordinary research in the area and then compiled a cookbook using recipes from each of the five zones: Ikaria, Greece; Okinawa, Japan; Nicoya, Costa Rica; Sardinia, Italy; Loma Linda, United States.

My first cook was Creamy Butternut Squash Soup from Nicoya, Costa Rica. It is fall in Wisconsin and a vegetable based soup sounded divine. Boy, was I right. Normally, I work hard to follow the recipe to the T, but in this case, I had a squash that was much bigger than what the recipe called for, so I modified it a bit to suit the ingredients I had on hand. Regardless, it turned out to be a delicious soup that I can not wait to make again!

Your Ingredients to Butternut Squash Soup

2 pound butternut squash, peeled and seeded, coarsely chopped
4 sweet peppers, seeded and coarsely chopped
2 tablespoons chopped cilantro
¾ cup diced onion
2 cups chicken stock
salt and pepper

Your Steps (It’s so easy!)

Combine all the ingredients in a large, heavy Dutch oven. Bring to a boil and then lower to a simmer and allow to cook for 30 minutes. Use an immersion blender to blend the ingredients for a creamy soup.

If you prefer a chunky soup, cut the peppers and onions a bit finer. Then use a potato masher to break down the butternut squash after simmering.

Butternut Squash Soup

Indulge in the ultimate comfort food with this Butternut Squash Soup, a creamy and flavorful delight.

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Ingredients

2 pounds butternut squash peeled and seeded, coarsely chopped
4 sweet peppers seeded and coarsely chopped
2 tablespoons chopped cilantro
¾ cup diced onion
2 cups chicken stock
salt and pepper

Instructions

Combine all the ingredients in a large, heavy Dutch oven.
Bring to a boil and then lower to a simmer and allow to cook for 30 minutes.
Use an immersion blender to blend the ingredients for a creamy soup.
If you prefer a chunky soup, cut the peppers and onions a bit finer. Then use a potato masher to break down the butternut squash after simmering.

Tried this recipe?Let us know how it was!

Looking for other great soups?

Check out my cooking page or maybe find some of my favorites below!

October 22, 2024October 22, 2024

JessLeave a comment

Strawberry Rhubarb Galette

This one has been on my heart for a while and I am dang excited that I finally got to put a delicious strawberry rhubarb galette together for you. Yay for all the spring time harvesting and gardening. School is out and I am here for it!

I have always said, “I don’t do pies.” I am not sure why, but I think part of it has to do with the intimidation factor of the “perfect pie crust.” You can’t fail at it if you don’t make it, right? I also have always thought cakes and brownies were far superior to pie. I like this excuse better because generally I have a growth mindset. But as I have grown as a baker (I LOVE a good homemade laminated dough!), I have also sort of dismissed the “no pies for me” vibe I have been giving out.

This especially became true when I discovered the galette. A galette is this beautiful French pastry that is a sort of free form pie, free of a specific baking pan. It feels rustic and homey; a homesteader’s paradise. Maybe it will be my gateway to the regular pie, but for now, I can foresee many galettes, sweet and savory, in my future.

This strawberry rhubarb galette has a lovely, slightly sweet crust that has a perfect flour to butter ratio. The fruit melts together with two different sugars and although it looks exquisite, it truly is a bake that is easier than it looks and requires minimal work. It’s a great one to serve up any time of day (The Mr would say it makes a great “breakfast pie.” Ha!)

Ready to start baking together? Let’s do it!

Your Ingredients for Strawberry Rhubarb Galette

1 ½ cups all purpose flour
1 tablespoon sugar
¼ teaspoon salt
½ cup cold butter, cubed
⅓ cup ice cold water
3 cups rhubarb, peeled and diced
2 cups strawberries, cored and sliced
⅓ cup brown sugar
⅓ cup white sugar
2 tablespoons cornstarch
3 tablespoons flour
1 tablespoon lemon juice
1 egg yolk
Additional sugar for sprinkling on the crust

Your Steps to Strawberry Rhubarb Galette

In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand.

Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water.

Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour.

Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven).

Now to prepare the filling

If you have not yet, prepare the strawberries and rhubarb. Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water.

Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet).

At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand.

Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.

Strawberry Rhubarb Galette

Rustic and simple to put together, this sweet and tart strawberry rhubarb galette is the perfect springtime pastry!

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Prep Time 20

Cook Time 35

Chill Time 1

Course Dessert

Cuisine American, French

Servings servings

Ingredients

1 ½ cups all purpose flour
1 tablespoon sugar
¼ teaspoon salt
½ cup cold butter cubed
⅓ cup ice cold water
3 cups rhubarb peeled and diced
2 cups strawberries cored and sliced
⅓ cup brown sugar
⅓ cup white sugar
2 tablespoons cornstarch
3 tablespoons flour
1 tablespoon lemon juice
1 egg yolk
Additional sugar for sprinkling on the crust

Instructions

In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand.
Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water.
Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour.
Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven) and prepare the rhubarb and strawberries.
Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water.
Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet).
At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand.
Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.

Keyword baking, dessert, galette, pastries, spring baking, Strawberries, strawberry, Strawberry Rhubarb

Tried this recipe?Let us know how it was!

Looking for other rhubarb and strawberry recipes?

Check out my baking page or perhaps one of my favorites below will tickle your fancy!

May 27, 2024June 7, 2024

JessLeave a comment

Sourdough Discard Crackers

“They are PERFECT”-My big kiddo, after trying these sourdough discard crackers. And let me tell you, he can be hard to please.

My big kid is a snack cracker, granola bar, banana eating junkie. He’s an athlete and in middle school and I swear he never stops eating. What I am trying to say is he knows his snacks. So when I gave these crackers a go last week and they weren’t perfect, he certainly let me know they were lacking. But I wasn’t about to give up.

The following weekend, I gave it another go. I changed the salt and the nutritional yeast and let the dough chill for an hour. I baked them at a higher temperature. And when they came out and my family gave them a try, the response was pretty dang positive.

The Mr: “I’ll take more of those please.”

My Little One: “He can’t have them all. Can I have a plate?”

My Big Kiddo: “They are PERFECT.”

I hope your family loves them as much as we did! If you have never used nutritional yeast before, it can be found in the baking aisle. It is yellow and flaky and gives a cheese like flavor without the cheese. I like to use Bragg Nutritional Yeast.

These crackers are such a great way to use up that sourdough discard and you can have crackers in under 2 hours. How great is that?!

Ready to start creating? Let’s go!

Your Ingredients

200 grams sourdough discard, room temp (ish. If you forget to pull it from the fridge, that’s okay too!)
5 tablespoons butter, mostly melted
1 teaspoon of salt, divided
1 ½ – 2 tablespoons nutritional yeast
¾ cup whole wheat flour

Your Steps to Sourdough Discard Crackers

In a medium bowl, melt butter nearly all the way. Allow to cool just a bit before stirring in the sourdough discard. I like to use a fork to incorporate Sprinkle in ½ teaspoon salt and nutritional yeast. Stir well. Add the flour and stir with the fork until well combined. Knead just a couple turns. Then wrap the dough in plastic wrap and chill for an hour.

Meanwhile, preheat the oven to 375 F. Once the dough has finished chilling, place on a large piece of parchment paper. Sprinkle with just a bit of flour on the rolling pin and roll as thin as you can (about 1-2 mm). Sprinkle with remaining ½ teaspoon salt.

Place on a baking sheet and bake for 5-8 minutes. Remove and score the crackers with a pizza roller. Place back in the oven for an additional 10 minutes. Inevitably, the edges will bake quicker than the inside. I like to pull the crispy outside ones and then back it another 4-8 minutes, checking to pull other crispy ones and returning to bake a bit more. Allow crackers to cool and then store in an airtight container (If you can keep your hands off of them!)

Sourdough Discard Crackers

Got excess sourdough discard? Don't worry, transform it into sourdough discard crackers! These tasty treats will satisfy your snack cravings!

5 from 1 vote

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Prep Time 10

Cook Time 26

Chill Time 1

Course Appetizer, Snacks

Cuisine American

Servings servings

Equipment

Ingredients

200 grams sourdough discard room temp
5 tablespoons butter mostly melted
1 teaspoon of salt divided
1 ½ – 2 tablespoons nutritional yeast
¾ cup whole wheat flour

Instructions

In a medium bowl, melt butter nearly all the way. Allow to cool just a bit before stirring in the sourdough discard. I like to use a fork to incorporate. Sprinkle in ½ teaspoon salt and nutritional yeast. Stir well.
Add the flour and stir with the fork until well combined. Knead just a couple turns. Then wrap the dough in plastic wrap and chill for an hour.
Meanwhile, preheat the oven to 375 F. Once the dough has finished chilling, place on a large piece of parchment paper. Sprinkle with just a bit of flour on the rolling pin and roll as thin as you can (about 1-2 mm). Sprinkle with remaining ½ teaspoon salt.
Place on a baking sheet and bake for 5-8 minutes. Remove and score the crackers with a pizza roller. Place back in the oven for an additional 10 minutes. Inevitably, the edges will bake quicker than the inside. I like to pull the crispy outside ones and then back it another 4-8 minutes, checking to pull other crispy ones and returning to bake a bit more. Allow crackers to cool and then store in an airtight container.

Notes

Other herbs and spices can certainly be mixed in as well. Sticking with just the salt and nutritional yeast will give a cracker that tastes very similar to square cheese crackers, but I am certain garlic or rosemary would go well too!

You can skip the nutritional yeast all together and go with an herb cracker! You get to choose!

Keyword crackers, discard recipess, homemade crackers, nutritional yeast, sourdough, sourdough baking, sourdough crackerss, sourdough discard

Tried this recipe?Let us know how it was!

Looking for other snacks or sourdough treats?

Here are some great places to look! Sourdough Adventures and Snacks. Maybe you eat with your eyes. Here are my favorites!

April 14, 2024April 14, 2024

Jess2 Comments

Chewy Granola Bars

As parents of littles, you think they need all the snacks and have to plan on packing multiple options for them whenever you leave the house. Then you get to teens and pre-teens and suddenly the abundance of snacks you THOUGHT was a lot looks like a drop in the hat compared to what you need for the big kids. My goodness, do we go through the granola bars at our house; so much so that I was inspired to play with the idea of a homemade chewy granola bar.

I have a couple other granola bars that I have created (Check out these almond joy bars and simple baked granola bars), but these are more crunchy than not and my kiddos much prefer chewy granola bars.

What I think is a secret ingredient/step to these granola bars is the thin layer of dark chocolate spread on the parchment before pressing the bars into the baking pan. When looking at recipes across the Internet, the main complaint of a chewy granola bar is that it doesn’t stay together. This layer of chocolate helps give the little bit of support needed to hold the bars together. And I mean, who doesn’t love a little extra chocolate?

While these bars are rather thick, you can certainly press them into a larger pan to make them thinner. You may need a bit more melted chocolate than what I have measured here and the baking time will decrease. Bake them a bit too long? They just won’t be chewy anymore, but they will still be delish!

Let’s start creating!

Your Ingredients

4 cups old fashioned oats
½ cup whole wheat flour
½ cup flax meal
1 teaspoon baking soda
½ teaspoon salt
¼ cup brown sugar
½ cup coconut oil
½ cup creamy peanut butter
½ cup maple syrup
1 teaspoon vanilla
½ cup mini chocolate chips
⅓ cup chopped nuts
¾ cup dark chocolate chips
½ tablespoon coconut oil

Your Steps to Chew Granola Bars

Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside.

In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt.

Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more.

In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so.

Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more.

The parchment paper allows you to pull all the bars out of the pan. This will help prevent them from breaking apart. Store at room temperature in an airtight container.

Chewy Granola Bars

These quick to come together chewy granola bars are perfect as a snack between meals, after school, or for busy individuals on the go!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Course Breakfast, Snacks

Cuisine American

Servings bars

Equipment

Ingredients

4 cups old fashioned oats
½ cup whole wheat flour
½ cup flax meal
1 teaspoon baking soda
½ teaspoon salt
¼ cup brown sugar
½ cup coconut oil
½ cup creamy peanut butter
½ cup maple syrup
1 teaspoon vanilla
½ cup mini chocolate chips
⅓ cup chopped nuts
¾ cup dark chocolate chips
½ tablespoon coconut oil

Instructions

Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside.
In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt.
Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more.
In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so.
Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more.
The parchment paper allows you to pull all the bars out of the pan. This will help prevent them from breaking apart. Store at room temperature in an airtight container.

Keyword chocolate, chocolate and peanut butter, granola bar, granola bars, homemade granola bars, oatmeal, peanut butter

Tried this recipe?Let us know how it was!

Looking for other after school snacks?

Let me give you a few recommendations of favorites around our house!

March 6, 2024March 6, 2024

JessLeave a comment

Easy Cassoulet

Over a year ago, I was flipping through my classic Red Betty Crocker Cookbook for my Instagram collab “one book, three recipes” when I stumbled on their version of “Easy Cassoulet.” I went on to read that cassoulet is a traditional French dish that is slow cooked over many hours and has been elevated over the years to be a staple dish. That was essentially the opposite of the recipe I was reading as this dish cooked up in under 10 minutes but I gave it a try!

It had about 5 ingredients and may have been one of the quickest meals I threw together since the protein was kielbasa (a quick cook) and it called for all canned items or frozen vegetables. Surprisingly, it was tasty and my big kiddo told me it tasted like something I’d cooked before, perhaps food from New Orleans? That made sense as New Orleans has a rich French heritage.

Immediately, I had the idea to play with the recipe and make it my own. Find a happy medium between Betty’s 5-10 minute dish and what my research told me was a traditional cassoulet, taking upwards of 12 hours of time to create (there’s beans to soak, you know!). Is this totally authentic? Nope. But is it a take that is accessible to tons of families as a comforting meal that can come together pretty quick with minimal work? Absolutely.

I strive to share meals that bring families together, are full of nutrient dense ingredients, are primarily from scratch, and taste dang good. And I think this does just that! Now let’s get cooking!

Your Ingredients

1 green pepper, diced (about 1 ¼ cup)
3 stalks celery, diced (about ¾ cup)
1 onion, diced (about 1 cup)
2 cloves garlic, minced
2 cans cannellini beans, one rinsed and drained
2 cans diced tomatoes, undrained
1 teaspoon dried thyme
1 ring sausage, sliced thin (kielbasa if you like it mild, Andouille if you like a kick)
½-1 teaspoon pepper
Salt, to taste
2-3 slices of stale crusty bread, for breadcrumbs (1 ¾ cup crumbs total)
Olive oil

Your Steps to Easy Cassoulet

Preheat the oven 350 degrees. Prepare a 9 ½ by 11 baking dish with cooking spray. Set aside.

In a large saucepan, heat a tablespoon of olive oil over medium heat. Add green pepper, celery, and onion. Cook until softened and onion is translucent, about 8 minutes. Add pepper, garlic, and thyme, cooking just a minute more.

To the pan, add diced tomatoes and sliced sausage. Cook until hot. Stir in beans (one can rinsed and drained, one not). Once the mixture is heated through, carefully pour into the prepared baking dish. Cover with foil and bake for one hour.

Meanwhile, tear the crusty bread into about one inch pieces and place in a food processor. Pulse until rough bread crumbs have been created. Make enough to measure 1 ¾ cup worth of crumbs.

Once the dish has baked for an hour, remove from the oven, top the mixture with bread crumbs and some drizzle of olive oil (A spray with olive oil spray would work too!). Bake an additional 20 minutes, until the bread crumbs are golden brown. Serve up with some additional crusty bread and a salad for a complete meal!

Tools of the Trade

There are a few items you’ll want for this dish and so many that you can make with recipes I have here on Jess in the Kitchen. I am a sucker for Pyrex (although I wanted to use a dish my son gifted me for these pictures!) and a small food processor is perfect for the bread crumbs!

Easy Cassoulet

While a traditional cassoulet takes hours to cook, this easy cassoulet, full of hearty vegetables, beans, and sausage, can be put together in 15 minutes and on the table in under two hours. Comfort food at its finest!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Course dinner, Main Course

Cuisine French

Servings servings

Equipment

Ingredients

1 green pepper diced (about 1 ¼ cup)
3 stalks celery diced (about ¾ cup)
1 onion diced (about 1 cup)
2 cloves garlic minced
2 cans cannellini beans one rinsed and drained
2 cans diced tomatoes undrained
1 teaspoon dried thyme
1 ring sausage sliced thin (kielbasa if you like it mild, Andouille if you like a kick)
½-1 teaspoon pepper
Salt to taste
2-3 slices of stale crusty bread for breadcrumbs (1 ¾ cup crumbs total)
Olive oil

Instructions

Preheat the oven 350 degrees. Prepare a 9 by 11 baking dish with cooking spray. Set aside.
In a large saucepan, heat a tablespoon of olive oil over medium heat. Add green pepper, celery, and onion. Cook until softened and onion is translucent, about 8 minutes. Add pepper, garlic, and thyme, cooking just a minute more.
To the pan, add diced tomatoes and sliced sausage. Cook until hot. Stir in beans (one can rinsed and drained, one not). Once the mixture is heated through, carefully pour into the prepared baking dish. Cover with foil and bake for one hour.
Meanwhile, tear the crusty bread into about one inch pieces and place in a food processor. Pulse until rough bread crumbs have been created. Make enough to measure 1 ¾ cup worth of crumbs.
Once the dish has baked for an hour, remove from the oven, top the mixture with bread crumbs and some drizzle of olive oil (A spray with olive oil spray would work too!). Bake an additional 20 minutes, until the bread crumbs are golden brown. Serve up with some additional crusty bread and a salad for a complete meal!

Keyword bakes, beans, breakfast sausage, casseroles, cassoulet, comfort food, kielbasa, white beans

Tried this recipe?Let us know how it was!

Looking for other dinner inspiration?

Check out my cooking page for all sorts of ideas, or maybe try one of my favorites below!

February 7, 2024February 10, 2024

JessLeave a comment

Baked Berry Oatmeal

I’ve entered the stage in parenting where I get to get my big kiddo to the weight room by 6:30 am multiple times a week. I am proud of him for working hard to become a stronger athlete, but man, it messes with my morning routine. I need a breakfast with minimal prep, but is still nutrient dense. At first, I was doing protein oatmeal. However, I prefer a breakfast that isn’t pre-packaged. Enter Baked Berry Oatmeal with Greek yogurt.

Initially, I had been cooking from my collab “one book, three recipes” with my Instagram friends and gave a baked oatmeal a try. Yum! However, I didn’t love the extra refined sugar and thought “I can do better.” This is my own take: a maple syrup sweetened baked oatmeal that can be prepped on a Sunday and you’ll have at least six servings for the rest of the week.

I love how nicely this Baked Berry Oatmeal reheats. I pop my portion into the microwave with a few frozen berries sprinkled on top and let it go for about 40 seconds. Then I’ll top it with some Oikos Triple Zero Vanilla Greek Yogurt and add a side of breakfast sausage or ham with some fruit. It’s a full meal to be sure, but one I can feel really good about eating.

Not a fan of eating the same thing every day like I am? This makes a great brunch or weekend breakfast. It mixes up quick and can leave you time to enjoy a cup of coffee or tea and chat the morning away. Ready to start creating? Let’s go!

Your Ingredients

3 cups old fashioned oats
⅓ cup real maple syrup
2 tablespoons coconut oil, melted
¾ cup ground walnuts, divided
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cups + 2 tablespoons milk
2 large eggs
1 teaspoon vanilla
½ tablespoon brown sugar
½ cup fresh or frozen raspberries
½ cup fresh or frozen blueberries

Your Steps to Bake Berry Oatmeal

Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts.

Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan.

Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired.

Baked Berry Oatmeal

This baked berry oatmeal is a delightful and tasty dish, perfect for meal prep or a special weekend breakfast!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Course Breakfast

Cuisine American

Servings servings

Equipment

9 inch glass baking dish

Ingredients

3 cups old fashioned oats
⅓ cup real maple syrup
2 tablespoons coconut oil melted
¾ cup ground walnuts divided
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cups + 2 tablespoons milk
2 large eggs
1 teaspoon vanilla
½ tablespoon brown sugar
½ cup fresh or frozen raspberries
½ cup fresh or frozen blueberries

Instructions

Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts.
Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan.
Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired.

Keyword baked oatmeal, blueberries, Breakfast, breakfast prep, meal prep, oatmeal, raspberries

Tried this recipe?Let us know how it was!

Looking for other delicious breakfast ideas?

I’d love it if you checked out my breakfast page for more inspiration, but if you want to see some of my favorites, check out the recipes below!

February 1, 2024February 5, 2024

JessLeave a comment

Kolachkes

If you hang around with me on Instagram, you may know that I participate in a collaboration with a number of foodie friends that has us exploring the cookbooks on our shelves each month. There are no rules besides trying three recipes each month that we haven’t made before in the many cookbooks we own. This month, I chose a WE Energies cookbook and gave Kolachkes a try!

First, the WE energies cookie book. I don’t know about other states, but in Wisconsin, WE Energies has been creating a cookie book every year since 1928. It is distributed primarily in southern Wisconsin but you can also find digital copies (Check out the archives here!). I fondly remember looking through my mom’s editions as a kid and recognized the covers in the archives.

Now for the Kolachkes. After doing some research, I was able to learn that these cookies are Polish or Czech, and are a traditional Christmas cookie. I was drawn to the cookie as it sounded like a simple shortbread like cookie (with the addition of cream cheese) and had a jam added. Many years ago, I tried a thumbprint cookie recipe and it didn’t go well. I figured this was my chance to redeem myself.

I did change the recipe just a bit, by sweetening up the dough just a bit before I baked it and I think you will LOVE it. Please give these tasty morsels a try!

Your Ingredients

1 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
½ teaspoon salt
2 ¼ cups flour
1/2 cup preserves, I used black raspberry
⅓ cup powdered sugar
Additional powdered sugar

Your Steps to Kolachkes

Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼ cup flour to form a smooth dough.

Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves.

Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half.

Bake for 12-17 minutes. Cool and dust with powdered sugar. I used a fine mesh strainer for this and it worked great!

These were incredibly simple and so good! I hope you enjoy them as much as my family did!

Cut out 2 inch circles. I used a small wine glass!

Kolachkes formed and ready for the oven — Cut out 2 inch circles. I used a small wine glass!

Tools of the trade

I haven’t added a “tools of the trade” segment to a blog post for a while, but I have to share my absolute favorite baking sheets. These guys are only used for cookies and other sweet treats and they are a favorite present from years past. Also! Dusting with powdered sugar was exponentially easier using my fine strainer. We use it for so many things: straining our maple syrup, rinsing canned beans, you name it. A tool that makes your life much easier, to be sure.

Kolachkes

Light, buttery, and sweet with a topping of fruit preserves, these Eastern European kolachkes are a perfect addition to your holiday cookie tray!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Course Cookies, Dessert

Cuisine American, Czech, Polish

Servings dozen

Equipment

Ingredients

1 cup butter softened
3 ounces cream cheese softened
1 teaspoon vanilla extract
½ teaspoon salt
2 ¼ cups flour
1/2 cup preserves I used black raspberry
⅓ cup powdered sugar
Additional powdered sugar

Instructions

Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼ cup flour to form a smooth dough.
Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves.
Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half.
Bake for 12-17 minutes. Cool and dust with powdered sugar.

Keyword black raspberry, Cookies, fruit preserves, kolachkes, kolachky, pastries, Polish kolachky, Shortbread

Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Give some of these a try or check out my baking page for more inspiration!

December 17, 2023November 29, 2024

JessLeave a comment

Chocolate Chip Pumpkin Muffins

As fall rolls around, I begin to look forward to all sorts of roasted squash and other delicious fall flavors. In particular, the excitement for roasted pumpkin for breads and muffins is top on the list. Not only do you get baked treats out of the deal, but roasted pumpkin seeds as well. Pumpkin freezes well, and that leaves me ready to bake throughout the year. Haven’t done it before? Check out my directions for roasted pumpkin here. This year, a chocolate chip pumpkin muffin was a new, fun creation!

These great muffins have a twist from my norm, utilizing brown sugar to create some richness and added chocolate for all the kids (and kids at heart!). Normally, I like to substitute maple syrup for the brown sugar, but I recognize that I am lucky in the Midwest, being able to make my own homemade maple syrup each year; it isn’t as accessible for others.

Needless to say, when I had my sister and nephews over a few weekends ago, these chocolate chip pumpkin muffins didn’t last long. They were gobbled up and the kids were asking for more! If you still have pumpkin on hand from Thanksgiving, this is definitely a recipe you’ll want to try!

Ready to start baking? Let’s get started!

Your Ingredients

1 ½ cups roasted and mashed pumpkin
½ cup brown sugar
¼ cup oil
1 teaspoon vanilla
2 eggs
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ground cloves
½ teaspoon baking powder
½ cup coarsely chopped nuts
¼ -⅓ chocolate chips, if desired

Your Steps to Chocolate Chip Pumpkin Muffins

Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined.

Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in.

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Chocolate Chip Pumpkin Muffins

These chocolate chip pumpkin muffins are sure to make everyone smile, with their combination of brown sugar, warming spices, and chocolate.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Breakfast

Cuisine American

Servings muffins

Equipment

Muffin tin

Ingredients

1 ½ cups roasted and mashed pumpkin
½ cup brown sugar
¼ cup oil
1 teaspoon vanilla
2 eggs
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ground cloves
½ teaspoon baking powder
½ cup coarsely chopped nuts
¼ -⅓ chocolate chips if desired

Instructions

Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined.
Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in.
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Keyword Breakfast, breakfast breads, breakfast muffins, muffins, pumpkin, pumpkin bread, pumpkin recipes

Tried this recipe?Let us know how it was!

Looking for other great breakfast recipes?

You can definitely check out my baking and my breakfast pages. Or maybe one of the recipes below will tickle your fancy!

November 27, 2023November 27, 2023

JessLeave a comment

Tex Mex Burrito Bake

In Wisconsin, we are in the beginnings of deer hunting season. The time when deer hunters around the state are taking stock of what is left in their freezer from last season’s successful hunts and figuring out how much meat they need to eat to make room for a new deer or two. At our house, we found we had 40 (FORTY!) pounds of ground venison left. Oh man. Don’t get me wrong, that’s a great problem to have but at the same time, we need to use it up. We have our go to meals: tacos, Korean BBQ Inspired Beef, and pasta. But we are always looking for something new, and man, I think I hit the jackpot in the creation of this stupidly simple Tex Mex Burrito Bake.

What I adore about this meal is two fold: My family LOVED it. Like, ‘my big kiddo couldn’t get enough’ loved it and it is honestly one of the easiest meals I have put together in a long time.

Nearly every ingredient is a pantry item at our house. We love tacos so much that it’s a rare day that we don’t have soft shells in our pantry. Salsa is a constant in our fridge and we always have some Mexi-corn in our pantry for Kelly’s Texas Caviar. And I just started keeping Cotija cheese on hand as a great alternative to feta (It’s a Mexican take on a dry salty cheese). If you don’t have it, it’s optional anyway!

This Tex Mex Burrito Bake will be start to finish in under 40 minutes, including its bake time. I know my kids have been requesting it again and again. I hope your family will love it that much too!

Let’s get cooking!

Your Ingredients

1 tablespoon olive oil
1 pound ground protein (I did venison)
1 cup diced onion (about 2 small)
2 cloves garlic, minced
½ teaspoon cumin
¼ teaspoon smoked paprika
Cayenne pepper and salt, to taste
1 14 ounce can Mexicorn (corn with peppers), drained
1 cup salsa, whatever level of heat you prefer
2 cups shredded cheese, divided
10 fajita style soft tortillas
Cotija cheese, optional
Sour Cream and Cilantro, optional

You Steps to Tex Mex Burrito Bake

Preheat the oven to 400 degrees. Spray a 9×13 glass baking dish with non-stick cooking spray.

In a large skillet, heat the oil. Add onions and minced garlic. Cook 3-4 minutes, until just starting to soften. Add ground protein, cumin, paprika, and cayenne pepper, cooking until no longer pink. Stir in salsa, Mexi-corn and 1 ½ cups of shredded cheese. Mix until the cheese is melted through and remove from heat. Test the filling, adding salt and pepper as needed.

Spoon ½ cup of filling into each shell and roll up, placing seam side down in the prepared baking dish. Top with additional shredded cheese and Cotija cheese. Bake uncovered for 10-12 minutes. If you like your cheese browned like I do, feel free to turn on the broiler and cook for an additional 1-2 minutes, but watch carefully!

Serve with sour cream and cilantro.

Tex Mex Burrito Bake

This Tex Mex Burrito Bake is a quick and easy dish that can be made with ingredients you probably already have on hand. It's perfect for a busy weeknight dinner!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Course Main Course

Cuisine American, Tex Mex

Servings burritos

Equipment

Pyrex Baking Dish

Ingredients

1 tablespoon olive oil
1 pound ground protein I did venison
1 cup diced onion about 2 small
2 cloves garlic minced
½ teaspoon cumin
¼ teaspoon smoked paprika
Cayenne pepper to taste
1 14 ounce can Mexicorn corn with peppers, drained
1 cup salsa whatever level of heat you prefer
2 cups shredded cheese divided
10 fajita style soft tortillas
Cotija cheese optional
Sour Cream and Cilantro optional

Instructions

Preheat the oven to 400 degrees. Spray a 9×13 glass baking dish with non-stick cooking spray.
In a large skillet, heat the oil. Add onions and minced garlic. Cook 3-4 minutes, until just starting to soften.
Add ground protein, cumin, paprika, and cayenne pepper, cooking until no longer pink.
Stir in salsa, Mexicorn and 1 ½ cups of shredded cheese. Mix until the cheese is melted through and remove from heat.
Spoon ½ cup of filling into each shell and roll up, placing seam side down in the prepared baking dish.
Top with additional shredded cheese and Cotija cheese. Bake uncovered for 10-12 minutes.
If you like your cheese browned turn on the broiler and cook for an additional 1-2 minutes, but watch carefully!
Serve with sour cream and cilantro.

Keyword burritos, family friendly, ground beef, quick meals, Tex Mex, tortillas, venison

Tried this recipe?Let us know how it was!

Looking for other Great Recipes?

What’s for dinner this week? Maybe I can suggest some of these family favorites! Our simply check out my cooking page for more inspiration.

November 12, 2023November 12, 2023

JessLeave a comment

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