My Favorite Recipes
Hey everyone, here you can find all of my favorite recipes. One of my favorite things to do is cook for my family. They are always asking me “what’s to eat”? For me it’s a calming way to relax and get my mind off of things. There is something satisfying about cooking a meal and having everyone want seconds. It’s a feel good moment. I love to make people happy and it’s an amazing thing when you can make someone happy with food. Food can be healing, comforting and we need it everyday. It brings together families, and is soothing for the soul.
I’ll be adding my favorite recipes on this page as time goes on. These recipes are all the usual things I cook and are family approved. My son will always tell me if it’s not good and I’ll only put on here things he approves! I also will have recipes only I enjoy, (not-boy approved), sound selfish? Well hey, moms matter too!
I try to cook with organic options when possible and always less than $30 for a family of 4. There are times when I like to splurge, usually during the holidays but for the most part I keep it budget friendly and healthy as possible. I’ll be listing breakfast, lunch, and dinner options as well as deserts. I’m definitely not a professional chef, just a mom that likes food and and enjoys cooking.
Someday I’d love to make a cookbook with all my favorite recipes. Who knows if I can get the proper photos and perfect kitchen backdrop in the future. Something to look forward to, goals ladies! We all have to dream!
I hope you enjoy my recipes and get a chance to try them. I’m pretty sure you will love them too!
Dinner Ideas
Monica’s Marvelous Marinara
Equipment
- 1 dutch oven
- 1 wooden spoon
Ingredients
- 1/2 cube Butter
- 1 can Peeled Tomatoes
- 1 Sweet Yellow Onion
Instructions
- Add butter and saute' onions until golden brown, add in tomatoes. Simmer for about one hour. In a blender mix sauce until smooth. Serve over your favorite pasta. Top with fresh parmesan cheese and a sprig of fresh parsley. Enjoy!
Notes
Best White Bean Chicken Chili
Equipment
- 1 large pot
- 1 large spoon
- 1 chopping board
- 1 chef knife
- 4 serving bowls
Ingredients
- 3 Cups Rotisserie Chicken Shredded
- 1 Onion Chopped
- 3 Cloves Garlic Minced
- 1 Fresh Green Bell Pepper Chopped
- 1 Small Can Green Chili Peppers Mild
- 2 Cans White Northern Beans Drained
- 3 Cups Chicken Broth
- 1/2 Cup Whole Greek Yogurt
- 1 Dash Cayenne Pepper
- 1 tsp Black Pepper
- 1 tsp Oregano
- 1 tsp Cumin
- 1 Bunch Cilantro Chopped For Garnish
- 1 Jalapeño Sliced For Garnish
- 1 Cup Shredded Sharp Cheddar Cheese Garnish
- 1 Lime
Instructions
- Sauté onion and green peppers in a pot until cooked for about 5 mins.
- Add in cooked rotisserie chicken, green chilies, spices and stir.
- Add in beans and chicken broth then simmer on low for 20 mins.
- Stir in greek yogurt at the end to add the creaminess.
- Serve with garnishes. Top with your favorites! I love fresh chopped cilantro, a squeeze of fresh lime juice, cheese, and jalapeño! Serve with yellow tortilla chips. Enjoy!
Autumn Beef Stew
Equipment
- 1 large pot
Ingredients
- 2 lb beef stew meat
- 1 onion
- 1 cup carrots or butternut squash
- 2 cloves garlic cloves
- 1 cup chopped celery
- 1 14 oz can diced tomatoes, such as Muir Glen fire roasted
- 2 cups beef broth
- 1/2 cup red wine
- 1 tbsp fresh rosemary chopped
- 1/2 tsp salt
- 1 teaspoon fresh ground pepper
- 3 diced gold potatoes
- 1 tbsp flour
- 1 tbsp olive oil
Instructions
- In a large pot, saute onion and garlic in olive oil over medium heat.
- Add in beef, sprinkle flour over the beef and cook until browned.
- Add in rosemary, carrots, celery, and can tomatoes. Stir
- Add in cup wine and scrape off brown bits from bottom of pan.
- Add in beef broth, cover and simmer on low for one hour.
- Serve with a sliced french baguette and a glass of red wine. Enjoy!
Texas Ranch Chicken
Equipment
- 1 9 X 13 baking dish
Ingredients
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of Jalapeño soup
- 1 10.5 oz can diced tomatoes with chiles , like Rotel
- 2 tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 2 cups chicken broth
- 20 corn tortillas, torn into pieces
- 1 rotisserie chicken, shredded
- 1 yellow onion chopped
- 1 red bell pepper
- 1 yellow pepper
- 1 jalapeno, chopped
- 8oz mild cheddar cheese
- 8oz Monterey Jack Cheese
Instructions
- Preheat oven to 350 degrees, butter the baking dish
- Mix together wet ingredients in a large bowl. Add the seasonings. Stir
- Line the bottom of the dish with half of the torn tortillas. Layer on half the chicken, onions and bell peppers. Top with half of the cheeses. Pour on the wet mixture. Repeat the steps of layering. End with the wet mixture on top.
- Cover with foil and bake for 50 minutes. Uncover foil, bake for 10 more minutes.
- Serve with a dollop of greek yogurt or sour cream. Sprinkle fresh cilantro on top. Enjoy!
Every fall season I make these fun stuffed peppers for my son. They are always a favorite!
Jack-o’-Lantern Stuffed Peppers
Equipment
- 1 large baking dish
- 1 large skillet
Ingredients
- 8 bell peppers multi colored is more fun
- 1 garlic clove chopped
- 1 onion
- 1 lb ground beef
- 1 1/2 cup cooked rice
- 1/4 tsp salt
- 1 tsp cloves
- 1 tsp black ground pepper
- 1 8 oz can tomato sauce or diced tomatoes
- 2 tsp olive oil
- 1/4 cup ketchup
- 1 cup shredded mozzarella cheese optional for topping
Instructions
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet. Add onion and garlic. Sauté until golden brown. Add in ground beef and cook until brown. Add salt, pepper, cloves, and tomatoes and ketchup. Cook until blended about 5 mins. Remove from heat and stir in rice.
- Meanwhile cut out the stem ends of your peppers and start carving the funny faces as you wish. Steam the peppers for about 10 minutes until tender. Stuff the beef mixture into the peppers and top with the lids. Top with cheese optional. Bake for about 30 mins. Serve and Enjoy!
Desserts
The Perfect Gingerbread Cookie
Ingredients
- 3/4 cup butter
- 3/4 cup packed brown sugar
- 2/3 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 3 1/4 cup all-purpose flour
- 1 tbsp ground ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 2" piece grated fresh ginger ( optional)
- 1 orange fresh orange zest
- sugar cookie icing for decorating
Instructions
- In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as  fresh ginger, orange zest, until dough just comes together. Don't over mix.Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. Divide dough in half and roll each piece of dough between two pieces of parchment to 1/4" thick. Chill until firm.)Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. (Alternatively, peel off both sheets of parchment from dough, then replace one sheet of parchment back underneath dough.) Cut out gingerbread men with a 3" wide cutter and transfer to baking sheets.Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. Step 6 Repeat with remaining disc of dough. Decorate with icing and sprinkles as you wish. Enjoy!
Santa’s Whiskers
Equipment
- 1 cookie sheet
Ingredients
- 1 cup butter
- 1 cup sugar
- 2 tbsp cold milk
- 1 tsp vanilla extract or almond extract
- 21/2 cups all-purpose flour
- 1/2 cup chopped pecans
- 3/4 cup finely chopped red or green candied cherries
- 3/4 cup flaked coconut (optional)
Instructions
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Add milk and vanilla and beat well.Next add flour and beat until well mixed. Stir in cherries and pecans. Divide dough into thirds. Shape each portion into a 7-inch-long log. Roll each log in 1/4 cup of the coconut to coat. Wrap and chill in the refrigerator at least 2 hours or up to 24 hours.Cut into 1/4-inch-thick slices. Place on an ungreased cookie sheet. Bake at 375 for 10 to 12 minutes or until edges are lightly browned. Cool cookies on a wire rack. Makes about 70 cookies. Enjoy!
The Best Carrot Cake Recipe
Equipment
- 1 stand mixer
- 1 9 inch cake pan
- 1 measuring cups and spoons
Ingredients
- 2 1/2 cups flour
- 6 carrots grated
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp ground all spice
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/3 cup white sugar
- 6 ounces greek yogurt
- 1/4 cup brown sugar
- 3 eggs
- 6 onces avocado oil or olive oil
- 4 tbs butter
- 1/2 cup chopped walnuts for topping if desired
Instructions
- In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 3 batches and beat until smooth between each addition. Then place the frosting in the refrigerator for about 10 minutes before using.Preheat oven to 350 degrees. Butter then flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.Put the carrots into a large mixing bowl and set aside.Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Next add this mixture to the carrots and toss until they are all coated with flour.In the bowl of the food processor combine the sugar, brown sugar, eggs, and greek yogurt.With the processor still running drizzle in the avocado oil. Pour the mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees and bake for another 20 minutes or until the cake reaches about 210 degrees in the center.Remove the pan from the oven and allow cake to cool 20 minutes in the pan. After 20 minutes, take the cake out and allow the cake to cool completely. Frost with cream cheese frosting after cake has cooled completely!Enjoy!
- CREAM CHEESE 1 package of cream cheese4 tbs of butter2 cups of powdered sugarIn the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 3 batches and beat until smooth between each addition. Be sure to place the frosting in the refrigerator for about 10 minutes before frosting the cake.
Notes
The Perfect Pumpkin Bread
Ingredients
- 1 1/4 cup sugar
- 2 eggs
- 1/2 cup canola oil
- 1 1/4 cup flour
- 3/4 tsp sea salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 8 oz pumpkin
- 1/3 cup water
Instructions
- In a large bowl mix sugar, eggs, and oil.
- In a separate bowl whisk together flour, spice, salt, baking powder.
- Add the pumpkin to sugar mixture.
- Add the flour mixture to the sugar mixture.
- Add the water, and stir together until combined.
- Bake at 350 for about 55 minutes in a loaf pan.
Pumpkin Chocolate Chip Muffins
Equipment
- 1 Muffin Tin
- 1 Bowl
- 12 Cupcake Liners
- measuring cups and spoons
Ingredients
- 1 cup unsweetened pumpkin puree
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 2 eggs
- 1/4 cup whole milk
- 1/2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp pumpkin pie spice
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup mini semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners or spray with oil.
- In a large bowl add flour, pumpkin pie spice, baking powder, baking soda, and salt. Then in another bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, milk, and vanilla until combined. Stir all together until combined. Fold in the cup mini chocolate chips.
- Bake until golden brown or a knife inserted in the center comes out clean.
- Enjoy warm with a glass of milk or your favorite coffee or tea.
Raspberry Thumbprint Cookies with Almond Glaze
Equipment
- 1 baking sheet
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/3 cup raspberry jam
- 1 cup powdered sugar
- 1 tsp almond extract
- 2 tbsp almond milk
Instructions
- Glaze: In a medium bowl, whisk together the powdered sugar, extract and 1 tablespoon of almond milk. Add enough of the remaining milk until you reach the consistency that you like. If the mixture is too thick, add more liquid. If it is too thin, add more sugar. Using a spoon or a piping bag, drizzle glaze over the cooled cookies. Let set for 1-2 hours.
- Cookie Directions:Cream the butter and sugar together for a couple of minutes using a mixer on medium speed. Add the vanilla and salt and continue to beat on medium until fully incorporated. Add the flour gradually until your mixture has formed a dough. Shape the dough into a ball (it will be a little crumbly). Tightly wrap the dough with plastic wrap and chill for at least one hour in the refrigerator.Preheat oven to 350 F.Roll dough into 1 inch balls, and place on a parchment lined cookie sheet. Make an indentation with your thumb (or the back of a small spoon) into the centre of each ball. Fill the indentation with jam. But be careful that you do not overfill the indentations.Place cookie tray into refrigerator while the oven preheats.Bake the cookies for 13-15 minutes or until edges are lightly browned.
Notes
My Favorite Coffee
LINK: VitaCup Coffee
Use Discount My Code “Fancy30”
Brunch
Holiday Breakfast Casserole
Equipment
- 1 9 X 13 baking dish
Ingredients
- 1 cup cooked drained sausage any kind, turkey, sage, maple ect.
- 8 eggs
- 1 cup milk
- 1 cup cheese
- 1 diced yellow onion
- 1/2 cup red bell pepper
- 1/2 cup green bell pepper
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 sliced toast cubed
Instructions
- Brown sausage in skillet, drain. Add in onions, bell peppers and saute for 3 minutes.
- Toast bread and cube.
- Grease a 9 x13 baking dish and place toast sprinkled on bottom of pan.
- Mix together eggs, salt pepper and milk.
- Top the toast with sausage and bell pepper mix.
- Pour the egg mixture over the sausage and bread.
- Lastly sprinkle with cheese.
- Bake for 45 minutes at 350 degrees.
- Enjoy!
Lunch
Mediterranean Chicken Bowl
Ingredients
- 1/4 cup California Olive OIl
- 1 clove fresh chopped garlic
- 1 Lemon juice
Chicken bowl
- 1/2 cup chopped tomatoes
- 1 cup quinoa
- 1/2 cup diced cucumber
- 1 cup grilled chicken breast
- 1/2 cup garbanzo beans
- 1 chopped cilantro
- 1/4 cup feta cheese
- 1/2 cup chopped avocado
Instructions
- Start with quinoa base, add chicken, cucumbers, tomatoes, beans, garnish with feta cheese then top with cilantro . Mix olive oil, lemon and garlic in a small bowl for your dressing. Drizzle on top and serve. Enjoy! This recipes is for one bowl. Simply double the recipe to make additional bowls.
Fancy Quinoa Kale and Apple Salad
Ingredients
- 1 cup quinoa
- 6 cups chopped kale remove thick stems
- 2 apples chopped honeycrisp are my favorite or any red apple
- 1 cup walnuts
- 1/2 cup dried cranberries
- 4 oz goat cheese crumbled
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp honey
- 1/2 tsp dijon mustard
Instructions
- Cook quinoa and cool, set aside.
- Whisk together dressing ingredients: olive oil, lemon, honey, dijon in a separate bowl.
- Steam kale just until softened for about 2 mins. Drain water. Then add half the dressing and toss.
- Mix in remaining ingredients: add apples, quinoa, cranberries and walnuts. Add rest of dressing. Top with goat cheese.
- Serve
Notes
Best Ever Lentil Soup
Equipment
- 1 large heavy bottom pot
- 1 Blender
Ingredients
- 4 tbsp olive oil
- 1 chopped onion
- 2 cloves garlic
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tsp thyme
- 1/2 cup marinara sauce
- 1 cup cherry tomatoes
- 2 cups lentils
- 2 tbsp vegetable base (Better than bouillon) you can also use 2-3 cups of vegetable broth
- 5 cups water
- 1/2 cup parsley
- 1 lemon
- tsp salt
- 1 tsp pepper
- 2 bay leaves
Instructions
- Heat the oil in a large pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and pepper. Cook, stirring often, until the vegetables are starting to caramelize, about 10 minutes (this step is important as it will add flavor to your soup!).
- Stir in the marinera and garlic and cook, until the garlic is fragrant and softened, 2 minutes. Add in the lentils, vegetable bouillon, 5 cups water, thyme, 2 bay leafs, oregano, stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 45 minutes. Â
- Remove the bay leafs. Blend about half of the soup in a blender until smooth then stir back into the pot. Stir in the fresh squeezed lemon juice and chopped parsley. Garnish with more parsley and lemon. Serve with french bread and enjoy!
Appetizers
Fall Charcuterie Board
Equipment
- 1 platter or charcuterie board
- cheese knives
Ingredients
- 1 pound fresh grapes
- 1 cup fresh raspberries
- 1/2 cup dried figs
- 1 cup dried apricots
- 1 french baguette sliced and toasted
- crackers
- 1 cup spanish olives
Cheese
- brie
- a soft goat cheese log
- blue cheese wedge
- cheddar cheese slices
Meats
- salami
- prosciutto
Sweets
- 1/2 cup dark chocolate pieces
- 1/2 cup white chocolate covered pretzels
- 1 small bowl honey for drizzling
Smoothies
Strawberry Dream Smoothie
Equipment
- 1 Blender
Ingredients
- 1 cup plain non-fat greek yogurt
- 1 banana
- 1 cup strawberries fresh or frozen
- 1 teaspoon honey
- 1 cup oatmilk or almondmilk
- 1/2 cup ice
Instructions
- Blend all ingredients until combined. Enjoy!
Pumpkin Spice Smoothie
Equipment
- Blender
Ingredients
- 2 bananas
- 1 cup plain greek yogurt
- 1 cup pumpkin
- 1/2 cup ice
- 2 tsp pumpkin pie spice
- 2 cups milk use milk of your choice. Oat, almond or regular
Instructions
- blend, serve, enjoy!
Green Goddess Smoothie
Green Goddess Smoothie
Equipment
- 1 Blender
Ingredients
- 1 cup spinach
- 1 cup Ice
- 1/2 avocado
- 1/2 cup frozen mango
- 1 banana
- 3 mint leaves
- 1 cup coconut water
- 1 inch fresh ginger peeled & chopped
- the juice of a lime
- optional, sprinkle with blueberries for garnish
Instructions
- Combine ingredients into the blender and blend until smooth. Enjoy!
What a great collection! Can’t wait trying some of these at home.
Your recipes all look great! Thanks for sharing.
Thank you so much Angelia! It means a lot you enjoyed them! Cheers 🥂