In a small bowl or large measuring cup, whisk together all ingredients until well combined.
Serve as a dipping sauce for french fries, appetizers or as a sandwich spread.
Hack: Store leftovers in the refrigerator.
Hack: Make this sauce your own by adding more hot sauce, substituting barbecue sauce for the ketchup, using a different mustard (brown or dijon, for example), or adding horseradish or Worcestershire sauce!
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What was the very first condiment? Check out the history of condiments here!
Preheat oven to 350℉. Coat a standard loaf pan with cooking spray.
Whisk together flour, salt and baking powder.
Add peanut butter to the flour mixture. Use your hands to blend the components together to form a crumble texture.
In the bowl of a stand mixer, beat the egg and sugar on high until pale.
Turn the mixer to medium speed and add applesauce and milk to the egg mixture. Stir in baking soda.
Add the wet ingredients to the dry ingredients. Stir just until combined. The batter may be lumpy.
Pour mixture into loaf pan and bake until the internal temperature reaches 200℉ or until a toothpick inserted in middle comes out clean, 60-70 minutes.)
Let the cake rest on a cooling rack for 5 minutes and then turn it out of the pan.
Allow to cool completely before slicing.
Hack: Do not use natural or organic peanut butter in the recipe. The emulsifiers contained in shelf-stable peanut butter are necessary for the success of this bread!
Did you know? While many worry about the fat and calorie content of peanut butter, studies show that its nutritional profile can be a valuable part of a healthy eating plan!
Rice Krispies Treats™ is a classic recipe that we all remember fondly from our childhood. This no-bake recipe uses only 4 ingredients and your littles can help!
1packageMini M&Ms;™, optional (10 ounce or 1½ cups)
3tspbutter
1bagmarshmallows (10 oz or about 40)
Instructions
Use cooking spray to coat a 10”x13” pan.
Measure Rice Krispies™ and Mini M&Ms;™ into a large bowl and stir to combine.
Put the marshmallows and butter into a separate large bowl. Place in the microwave and heat on full power for 2 minutes.* Stir until marshmallow and butter are well combined.
Add the cereal mixture to the marshmallow and stir quickly to combine.
Use a buttered spatula, waxed paper or buttered hands to gently press the mixture into the prepared pan.
Allow to cool and cut into 2” squares for serving.
*This step can also be done on the stovetop. Place marshmallows and butter in a large pan. Heat over low heat, stirring constantly, until the marshmallows are melted and smooth.
Hack: Store leftovers in a tightly covered container at room temperature for up to 2 days. Separate layers with waxed or parchment paper. They can also be tightly wrapped and frozen for up to 6 weeks.
Hack: Experiment by using flavored marshmallows, food coloring (added to melted marshmallows) and/or different stir-ins such as candies, nuts or sprinkles. Go crazy and let me know how they turn out!
Keyword candy, childrens recipes, Cooking Cousins, cooking tutorial, cooking video, dessert, easy, easy prep, fast and easy, Khloe Rose, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, M&M, Marshmallow, no bake, quick and easy, Rice Krispies, snack
Did you know? Marshmallows were originally made from the sap of the mallow plant and enjoyed only by royalty. Check out some more fun facts here!
To see more videos from The Cooking Cousins and their friends, check out our YouTube channel! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!
Suggestion:Milk and cereal bars are another easy, no-bake goodie for your littles to make!
Place chicken into a bowl. Add cheese and egg. Stir to combine.
Pour the mixture onto a baking sheet lined with parchment paper. Shape into a 6”-8” circle. The thinner, the crisper the crust.
Bake for 5-8 minutes until there are no wet spots on the crust.
Cover with desired toppings and cheese. Bake for 8 more minutes or until the cheese is melted.
Hack: You can substitute one 10 oz can of chicken for this recipe. Open and drain the canned chicken. Spread it on a parchment-lined baking pan and bake at 350℉ for 10 minutes. Cool and continue with the recipe.
Keyword chicken, crust, easy, easy meal, easy prep, fast and easy, healthy, high protein, keto, low calorie, low carb, pizza, quick and easy
In a large oven-safe skillet, saute the onion, celery, green pepper and mushrooms in 2 tbsp butter until soft.
Stir cubed cream cheese and remaining butter into the vegetables until melted and well incorporated. Mix in heavy cream.
Add crabmeat, shrimp, rice, garlic powder, hot sauce, cayenne, and salt to the skillet and combine with vegetables.
In a small bowl, combine cheddar cheese and cracker crumbs.
Sprinkle cracker crumb mixture over the top of the seafood mixture.
Transfer skillet to oven and bake, uncovered, for 25-30 minutes or until bubbly.
Serve hot.
Hack: Store leftovers in the refrigerator for up to 4 days.
Hack: Feel free to use your favorite vegetables in this casserole or whatever you have on hand.
Hack: Frozen or dehydrated vegetables can be used in this recipe.
Hack: Canned or jarred mushrooms can be used in this recipe.
Hack: Feel free to use your favorite seafood in this recipe or whatever you have on hand.
Hack: One 12 oz can of evaporated milk can be substituted for the cream.
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. They can be purchased frozen in larger portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Combine flour, salt and baking powder in a medium-sized bowl. Set aside.
Remove frozen sticks of butter and grate them using the largest holes of a box cheese grater. Return the butter to the freezer until ready to use.
Use a whisk to mix the sour cream and cold water, Store the mixture in the refrigerator until ready to use.
Add butter to the flour mixture and toss until well incorporated. Pour in the sour cream mixture and stir to combine.
Turn the dough onto a floured surface and pat it into a rough triangle. Fold the dough into thirds, like a letter. Press it out into a rough triangle again and repeat the folding process. It’s important to work quickly so that the butter doesn’t get soft. You should be able to see chunks of butter in the dough.
Divide the dough into two portions. Wrap the portions tightly and put them in the refrigerator for 30 minutes.
While the dough is chilling, peel, core and thinly slice apples.
In a small bowl, combine sugar, cinnamon and cornstarch. Add to apple slices and toss to coat.
Preheat oven to 400℉.
Remove one portion of the dough and roll it into a 10” x 15” rectangle. Cut it into 6 equal squares.
Place ¼ cup of apple filling into the center of each square and top with 1 tbsp deluce de leche. Fold the dough over the top of the apples to create a triangle. Moisten dough slightly and press to seal.
Place turnovers on a cookie sheet. Brush each one with egg wash and dust with a small amount of sugar.
Repeat with the second portion of dough.
Bake turnovers for 20-30 minutes until they are golden brown.
Transfer turnovers to a wire rack and allow to cool.
Hack: Store turnovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Hack: To freeze cooked or uncooked turnovers, lay in a single layer on a cookie and allow to freeze. Wrap each tightly and keep in the freezer for up to 2 months. Add an extra 3-5 minutes to the baking time for frozen turnovers.
While it’s impossible to say exactly where or when the turnover was invented, rumor has it that the first apple turnover was made in 1630 in St. Calais, France!
Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
Place beans in a slow cooker. Cover them with the chopped onion, jalapeno pepper, garlic and bacon pieces.
Lay the porks chops in the slow cooker in a single layer.
In a small bowl, mix the bouillon, barbecue sauce, ketchup and brown sugar. Pour this mixture over the top of the pork chops.
Cover the slow cooker and set it on low. Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.
Hack: If you don’t have great northern beans, use navy beans or whatever white beans you have on hand!
Hack: Frozen or dehydrated onions can be used in this recipe!
Hack: One can of any kind of white bean can be substituted for the dried beans. It is not necessary to soak the canned beans overnight. Reduce slow cooker time to 3-5 hours or until pork chops are fork tender.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Did you know? Great northern beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
This Greek yogurt granola cup is made from homemade granola and Greek yogurt with a hint of honey, cinnamon and vanilla. It’s healthy, low sugar and delicious!
In a small bowl, mix yogurt, honey, vanilla and cinnamon. Stir in granola just before serving.
Hack: Stir in some chopped fruit or berries for an exciting twist!
Keyword breakfast, fast and easy, granola, greek yogurt, healthy, low calorie, lunch, make ahead, oatmeal, oats, parfait, quick and easy, snack, vegetarian
Did you know? Oats are a great way to start your day. They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health. Check out the factshere!
Lay bacon in a single layer on a wire rack. Place the rack on a rimmed baking sheet, lined with tin foil or parchment paper for easier cleanup.
Mix brown sugar and hot sauce in a small bowl until it forms a paste.
Brush each slice of bacon with the glazing mixture. Flip the bacon and brush the other side.
Cook bacon for 2 hours. Flip the slices and cook for another 1 to 1.5 hours or until the jerky reaches the desired texture.
Remove from oven and allow to cool before serving.
Hack: Bacon jerky can be made in an air fryer as long as it can be set to 200℉. Rotate and/or flip bacon every hour.
Hack: While bacon jerky can be cooked at temperatures below 200℉, the resulting product will be lighter in color and not as visually pleasing.
Hack: This recipe is very versatile. It can be made with honey or maple syrup as well as sriracha or crushed red pepper. Raise or lower the heat by adding more or less (or no) spice. Or mix it up by flavoring your jerky with black pepper, garlic or molasses. Let your creativity flow!
Hack: Store jerky in the refrigerator for up to 3 days.
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Did you know? The invention of bacon jerky was a delicious accident!
This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!
Peel sweet potatoes (if desired). Trim Brussels sprouts.
Cut chicken breast and sweet potato into 1” cubes. Halve the Brussels sprouts. Place them in a sealable plastic bag or a container that can be tightly sealed.
In a small bowl, mix the marinade ingredients. Pour it over the chicken mixture and toss to coat. Seal the bag/container and place it in the refrigerator overnight. Stir or flip the mixture several times.
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Spread the chicken mixture out onto the baking pan in a single layer. Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Keyword Brussels sprouts, chicken, easy, gluten-free, healthy, infused olive oil, low calorie, Maple syrup, marinade, mustard, one pan meal, one pan recipe, paleo, quick and easy meal, quick dinner, quick meal preparation, sheet pan, sweet potato
Did you know? Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!
