Biscuits

 We made these for Groundhogs Day 2026.  They turned out great!  Abagail made the biscuits I made the gravy.

https://sugarspunrun.com/easy-homemade-biscuits/

Ingredients

• ▢2 cups all-purpose flour (250g)
• ▢1 Tablespoon baking powder
• ▢1 Tablespoon granulated sugar
• ▢1 teaspoon salt
• ▢6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
• ▢¾ cup whole buttermilk¹ (177ml) (we had 1%)

Instructions

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  2 cups all-purpose flour,1 Tablespoon baking powder,1 Tablespoon granulated sugar,1 teaspoon salt
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
  6 Tablespoons unsalted butter
• Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
• Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
  ¾ cup whole milk¹
• Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
• Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
• Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. 
• Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
• Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet. 
• Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
• Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
• If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Aunt Sheila 3 Ingredient Cake

 My Mom gave me this cake recipe. It came from Aunt Sheila. We have tried all different combinations and haven't had one we didn't like.

Mix 

1 cake mix

1 can pie filling

3 eggs (flax works too)

Pour into a 9x13 and bake at 350 25-35 minutes.

Our favorite combo:

Lemon cake mix

Raspberry pie filling

Strawberry cream cheese frosting

German Chocolate Cake

 German Chocolate Cake

https://tastesbetterfromscratch.com/german-chocolate-cake

Made this for Scott's 55th birthday (2025).  I started making days before by first making the cake and then freezing the layers.  Then I made the frosting another night and kept in the fridge.  Was going to assemble the day before his birthday but it smelled so good we ended up eating it the day before his birthday.  Then we had some on his birthday.  It was good both days but much better the 2nd day.  We cut up the rest and froze the pieces.  It was super yummy with vanilla ice cream.  We also had chocolate ice cream. Scott liked it with the chocolate ice cream best.  Abigail would like to make this without the coconut.

For the Chocolate Cake:

• ▢2 cups granulated sugar
• ▢1 3/4 cups all-purpose flour
• ▢3/4 cup unsweetened cocoa powder
• ▢1 1/2 teaspoons baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢2 large eggs
• ▢1 cup buttermilk
• ▢1/2 cup oil (vegetable or canola oil)
• ▢2 teaspoons vanilla extract
• ▢1 cup boiling water

For the Coconut Frosting:

• ▢1/2 cup light brown sugar
• ▢1/2 cup granulated sugar
• ▢1/2 cup butter
• ▢3 large egg yolks
• ▢3/4 cup evaporated milk
• ▢1 Tablespoon vanilla extract
• ▢1 cup chopped pecans
• ▢1 cup shredded sweetened coconut

For the Chocolate Frosting:

• ▢1/2 cup butter
• ▢2/3 cup unsweetened cocoa powder
• ▢3 cups powdered sugar
• ▢1/3 cup evaporated milk
• ▢1 teaspoon vanilla extract

Instructions

 

• Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For the Cake:

• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
• Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the German Chocolate Frosting:

• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 
• Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Buttercream Frosting:

• Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

• Place one of the cake rounds on your serving stand or plate. 
• Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake. 
• Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
• Spoon remaining coconut frosting on top of the cake. 

Notes

*If baking at high altitude add 3 tablespoons extra flour.

Make Ahead Instructions: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you're ready to frost the cake, to give them time to come to room temperature.

Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen--they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving.

15 Bean Soup (Vegetarian)

 https://www.budgetbytes.com/vegetarian-15-bean-soup/

This soup doesn't look very appetizing, but it is really good.  I had some cooked potatoes that I put at the bottom of my bowl then put soup on top.  Yum!  You can also add parmesan cheese or sour cream on top before eating. 

1# 15 bean soup mix (I got in the bulk)

2 T coconut oil (I didn't use)

1 yellow onion

2 cloves garlic

4 carrots (added more)

3 celery (added more)

6 cups water (I also added 1 spoonful of vegetable broth concentrate)

1 15 oz can diced tomatoes (did Italian big chunk)

1 tsp cumin

1 tsp oregano (I did 2 drops essential oil)

1/2 T (or more) smoked paprika

1/4 tsp cayenne pepper (didn't add)

fresh pepper

1/4 cup chopped parsley (didn't add)

salt (didn't add any)

2 tsp apple cider vinegar (I forgot to add)

Soak beans overnight and rinse.  Original recipe does on the stovetop.  I did in the instant pot.

With a little bit of water in the bottom on Saute add garlic and onion.  Saute 3-5 minutes.  Add carots, celery and saute 5 more minutes.

Add beans, water, vegetable concentrate do high pressure 14 minutes.  Let is naturally release.

Add diced tomatoes and spices - pressure 1 more minute

Add any salt (after tasting) and apple cider vinegar.

DETOX SOUP

 DETOX SOUP

https://www.365daysofcrockpot.com/instant-pot-detox-soup/

My whole family liked this.  We had with homemade bread.  I added pasta noodles and some of the italian pasta (what I use in blue zone soup) that I had left over.  Was really good as a leftover.  Liked with croutons as well.  I did on the stove top.  Had it simmering about 1/2 the day.

2 tsp olive oil (I didn’t use)

1 cup chopped onions

1 Tbsp minced garlic

8 cups vegetable broth (or 8 cups water + 8 tsp Better Than Bouillon vegetable base)

1 (14.5 oz) can petite diced tomatoes or crushed tomatoes

1 ½ cups frozen corn

1 cup diced celery

1 ½ cups sliced carrots

1 (12 oz) bag frozen cauliflower florets

1 (10 oz) bag frozen green beans

1 (15 oz) can black eyed peas (rinsed and drained) (didn't have so did a white bean)

½ tsp salt

½ tsp pepper

1 Tbsp tomato paste

1 Tbsp cumin

1 Tbsp chili powder

Turn your Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Pour in the vegetable broth. Keep the pot on the sauté setting while you prepare all the vegetables. The vegetable broth should be boiling or almost boiling when you add in the rest of the ingredients.

Add in the tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. Turn off Instant Pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up let the pot sit for 5 minutes. Then move the valve to venting. Remove the lid.

Stir and then ladle into bowls and serve. 

Slow Cooker

Heat a pan over medium high heat and then add in the oil. Add in the onion and sauté for about 3 minutes. Then add in the garlic and sauté for 20 seconds. Transfer mixture to the slow cooker.

Add in the vegetable broth, tomatoes, corn, celery, carrots, cauliflower, green beans, black eyed peas, salt, pepper, tomato past, cumin and chili powder. 

Cover and cook on low for 4-6 hours, or until vegetables are tender. 

Stir and then ladle into bowls and serve.

Some Substitution Ideas:

Diced fresh tomatoes can be used in the place of canned tomatoes

Canned corn or fresh corn can be used in the place of frozen corn

Fresh cauliflower florets can be used in the place of frozen

Fresh green beans can be used in the place of frozen

If you want to use dried black eyed peas you will need to cook them separately first. You can pressure cook them for 15 minutes with plenty of water and then drain and rinse. Use about ½ cup of dried black eyed peas for the equivalent of one can.

You can use any other type of cooked legume in this recipe in the place of black eyed peas. For example, white beans, black beans or chickpeas are all good options.