INGREDIENTS 

• 8 oz of Elbow Noodles (or a noodle of your choice)

• 2 Tbsp of All-Purpose Flour

• 2 Tbsp of Unsalted Butter

• 1/2 tsp o Salt

• 1/4 tsp of Garlic Powder

• 1 Cup of Whole Milk

• 1/4 Cup of Sour Cream or Greek Yogurt

• 2 Cups of Shredded Sharp Cheddar Cheese (or another cheese of your choice)

INSTRUCTIONS

• Cook noodles in a large pot of boiling water.

• Strain noodles and add back into the pot.

• On medium heat, mix in butter, milk and sour cream.

• Once fully combines, add in flour, salt, and garlic powder until the mixture begins to thicken slightly. 

• Fold in your two cups of shredded cheese until melted and ooey gooey!

• Garnish with bacon, parsley, or your favorite seasoning to spice it up.

• Enjoy!

INGREDIENTS 

• Juice of 1 Small Lemon

• Zest of 1 Small Lemon

• 1/2 Cup of Organic Apple Juice

• 1 tsp of Honey

• 1 tsp of Olive Oil

• 1/2 Can of Sweetened Condensed Milk

INSTRUCTIONS

• In a small mixing bowl, combine squeezed lemon juice, lemon zest, apple juice, honey, olive oil, and sweetened condensed milk.

• Stir until smooth.

• Drizzle over your favorite salad, and enjoy!

• Store in an air-tight container in the refrigerator. 

INGREDIENTS 

• 5-6 Oz. of Baby Spinach

• 4 Oz. of Crumbled Feta Cheese

• 1 Lb. Sliced Strawberries

• 1 Cup of Candied Pecan (see my recipe for these in the "Sweets + Treats" section).

INSTRUCTIONS

• In a salad bowl, layer baby spinach, feta cheese, strawberries, and candied pecans.

• Toss gently, and serve with your favorite dressing.

• Enjoy!

INGREDIENTS 

• 1/2 Cup of Cantaloupe 

• 1/2 Cup Fresh Watermelon

• 1/2 Cup Blueberries

• 1 Kiwi (peeled and chopped)

• 1/2 Cup of Sliced Grapes

• 1/2 Cup of Peaches

• 1 tsp of Lemon Juice

• 1 Half Packet of Instant Vanilla Pudding Mix

INSTRUCTIONS

• In a large mixing bowl, combine fruit, lemon juice, and instant vanilla pudding. 

• Stir well until fully combined.

• Serve, and store in an air-tight container in the refrigerator. 

• Enjoy!

INGREDIENTS 

• 1 - 8oz Block of Cream Cheese (softened, not melted)

• 1 Small Jar of Marshmallow Cream (about 7oz)

• 1/2 tsp of Lemon Zest

INSTRUCTIONS

• In a large mixing bowl, combine the softened cream cheese, marshmallow cream, and lemon zest until thoroughly mixed.

• Serve with your favorite fruit 

• Refrigerate any leftovers.

• Enjoy!

INGREDIENTS 

• 2 1/2 Cups of Organic Whole Green Beans

• 2 Tbsp of Butter

• 1 Tbsp of Minced Garlic 

• 1 Tbsp of Freshly Grated Parmesan

• 1 tsp of Cracked Black Pepper

INSTRUCTIONS

• On a medium-high heat, add butter to the skillet and let melt. 

• Once melted, add in green beans, parmesan, cracked black pepper, and garlic.

• Sauté until green beans become shiny and crisp.

• Serve immediately, and enjoy!

INGREDIENTS 

• 1 Demi Baguette (Sliced Diagonally)

• 3 Tbsp of Melted Butter

• 1 Tbsp of Extra Virgin Olive Oil

• 1 tsp of Garlic Salt

• 1 tsp of Italian Seasoning

• 1/4 tsp of Minced Garlic

INSTRUCTIONS

• Pre-Heat oven to 400*

• Slice baguette diagonally and place on a baking sheet.

• In a small prep bowl, melt butter.

• Once the butter has melted, stir in olive oil, garlic salt, Italian seasoning, and minced garlic. 

• With a silicone brush, gently brush and coat the tops of the sliced baguette. 

• Toast in the oven for 7-8 minutes, or until golden brown. 

• Serve, and enjoy!

INGREDIENTS 

• 2 Packages of Fresh Garden Salad Mix

• 1/4 Cup of  Grated Parmesan Cheese

• 1/2 tsp of Cracked Black Pepper

• 1/2 Cup of Organic Italian Dressing

• 1/2 Cup of Seasoned Croutons

Serves 6

INSTRUCTIONS

• Combine salad mix, parmesan, and black pepper in a serving bowl.

• Toss ingredients together until evenly distributed.

• Pour italian dressing on the top, and toss again. 

• Sprinkle croutons on the top of the salad and toss once more.

• Serve immediately, and enjoy!

INGREDIENTS 

• 2 Packages (8 Ounces Each) of Cream Cheese, Softened

• 2/3 Cup of Parmesan Cheese

• 1 Small Onion, Finely Chopped (1/4 Cup)

• 1 Tbsp of Milk

• 1/2 tsp of Salt

• 1/4 tsp of Black Pepper

• 1/4 tsp of Garlic Powder

• 1 and 1/2 Cup of Coarsely Chopped Nuts

INSTRUCTIONS

• Combine all ingredients together, except for the nuts.

• Shape mixture into a ball.

• Roll in coarsely chopped nuts.

• Wrap shaped cheese ball in plastic wrap, and refrigerate for at least 8 hours ( no longer than 48 hours). 

• Let it stand at room temperature for 30 minutes before serving.

• Enjoy!

INGREDIENTS 

• 5-6 Large Idaho Potatoes

• 1 Cup of Butter (2 Sticks)

• 1 Cup of Sour Cream

• 1/2 Cup of Milk

• 2 tsp of Salt 

• Cracked Black Pepper (however much your heart desires)

INSTRUCTIONS

• Wash, peel, and boil potatoes on a medium-high heat until soft and tender (about 20 minutes).

• Strain your potatoes and add them into a mixing bowl.

• Add in 1 cup of butter, and mix with a hand mixer on a high speed until the potatoes are mashed. 

• Add in your sour cream, milk, salt, and cracked black pepper.

• Mix until creamy.

• Serve and enjoy!

INGREDIENTS 

• 1 Can of Whole Kernel Corn (drained)

• 1 Can of Cream-Style Corn

• 1 Cup of Sour Cream

• 1/2 Cup (1 Stick) of Melted Butter

• 1 (8 oz.) Package of Cornbread/Cornbread Muffin Mix

Serves 10

INSTRUCTIONS

• Pre-Heat oven to 350*.

• Combine all corn, sour cream, butter, and cornbread mix until smooth. 

• Pour into a greased casserole dish.

• Bake for 40-45 or until it is golden brown.

• Serve warm!

INGREDIENTS 

• 1 Lb. of Baby Carrots

• 1 Tbsp of Olive Oil

• 1 tsp of Minced Garlic

• 1/2 tsp of Cracked Black Pepper

INSTRUCTIONS

• Pre-Heat Air Fryer to 360*.

• In a Mixing Bowl, Combine Carrots, Olive Oil, Minced Garlic, and Cracked Black Pepper.

• Place Carrots flat in the Air Fryer Basket/Tray.

• Cook for 15-18 Minutes and Enjoy!