DIY Happy Home

Easy Sourdough Discard Waffles

These light and airy sourdough waffles feature hints of vanilla and cinnamon, and malted milk powder. Perfect for breakfast, brunch, or a breakfast for dinner night.

Look at the bubbly sourdough waffle batter!

Ingredients:

2 cups Sourdough Discard (or active starter)
2 cups milk
2 large eggs
6 Tablespoons of Sugar
2 cups of all purpose Flour
1 teaspoon Salt
2 teaspoons Baking Soda
1 teaspoon Cinnamon
2 teaspoons Pure Vanilla Extract
6 Tablespoons Malted Milk Powder
6 Tablespoons Melted Butter, or a neutral Oil

Instructions:

Add the sourdough discard, milk, and eggs to a medium mixing bowl. Use a whisk to mix thoroughly.
Add the sugar, flour, salt, baking soda, cinnamon, vanilla, and malted milk powder to the bowl. Use the whisk to mix it until it is mostly smooth. Add the melted butter (or oil) to the batter and mix to combine.
Let the batter rest while you preheat the waffle iron.
Spray your waffle iron with non-stick cooking spray. You may need to add anywhere between ¼ cup to 1 cup of batter to your waffle iron depending how large it is. I use a ladle to pour the batter.
Do not add too much batter to the waffle iron, it will cause the batter to overflow.
Let the waffles cook according to the directions on your waffle iron.
Carefully remove the crispy, golden brown waffles.
Serve with your favorite waffle toppings.

Enjoy!

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Lentil Soup

It is our annual custom to have lentil soup on New Year’s Day, a tradition believed to bring good luck and prosperity. Each year I switch up the recipe. This lentil soup is packed with yummy and nutritious vegetables and accented with fresh lemon juice. Delicious!

Delicious, hearty, and veggie packed Lentil Soup

Prepping some of the ingredients: Lentils, carrots, celery, onions, mushrooms, and potatoes.

Make sure to sort the lentils, checking for small stones, branches, or other debris that doesn’t belong.

After sorting, rinse and drain the lentils.

Served up with some Parmesan Cheese. Delicious!

Ingredients:

2 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Butter
I medium Onion, diced
3 large stalks of Celery, diced small
4 large Carrots, peeled and diced
2 Tablespoons of Garlic Paste
4 Potatoes, peeled and diced
1 oz. package of dried Porcini Mushrooms, soaked in warm water for 30 minutes, then rinsed, drained, and chopped (or use fresh)
1 10 ounce package of Birds Eye Frozen Chopped Spinach, microwaved and cooled, water squeezed out
1 lb. bag of dried Lentils, sorted, rinsed, and drained
1 Tablespoon of Tomato Paste
2 32 ounce cartons of Vegetable Stock
Salt and Pepper, to taste
3 Bay Leaves
1 teaspoon Crushed Red Pepper
1 Lemon, juiced

Instructions:

In a large Dutch Oven on Medium High heat, add in Olive Oil and Butter. Next add in Onions, Carrots, Celery, and Garlic, and Sauté until onions are translucent.
Next, add in Potatoes, Mushrooms, Spinach, Lentils, Tomato Paste, Vegetable Stock, Salt, Pepper, Crushed Red Pepper, and Bay Leaves.
Bring to a boil, then reduce to a simmer, occasionally stir the soup.
Simmer the soup until the lentils are soft and the potatoes are cooked through.
Once the lentils and potatoes are cooked, stir in the lemon juice.
Taste the soup and adjust the seasonings, if necessary. Make sure to remove the 3 Bay Leaves before serving the soup.
Serving idea: Top each bowl with a sprinkling of Parmesan cheese, a drizzle of good extra virgin olive oil, and some fresh cracked black pepper. Serve soup with some fresh bread and butter. Yum!

Enjoy!

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Cherry Pecan Cookies

These tasty and festive cookies feature red and green chopped cherries and chopped pecans in a delicious buttery dough.

These are pretty cookies to put on a cookie tray.

Ingredients:

2.5 cups of all purpose Flour, spooned and leveled
2 sticks (1 cup) of Butter, softened to room temperature
1 cup Sugar
2 Tablespoons of Milk
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
1 cup of Red Candied Cherries, finely chopped
1/2 cup of Green Candied Cherries, finely chopped
1/2 cup of Pecans, finely chopped

Instructions:

In a medium bowl, measure out flour and set aside.
In a large bowl or stand mixer, beat butter until creamy. Add in sugar and beat until fluffy, about two minutes.
Add in the milk, vanilla extract, and almond extract. Mix well.
On a low speed, slowly add in the flour until just combined, scraping down the bowl, if necessary.
Next, add in the chopped cherries and pecans by hand.
Shape dough into two long “slice and bake” cookie logs. Use parchment or plastic wrap to wrap the logs to chill in the refrigerator. Chill dough for at least 2 hours. Optional: Roll the logs in Sweetened Coconut before chilling to make “Santa’s Whiskers” cookies.
Preheat oven to 375° .
Line two large cookie sheets with parchment paper.
Slice the cookies into 1/4 inch rounds and place on the parchment paper, one inch apart.
Bake cookies at 375° for 12 minutes. Do not over bake the cookies. Allow cookies to cool for about 10 minutes on the cookie sheet, then transfer to a wire rack to finish cooling. Once completely cool, store cookies in an airtight container.

Enjoy!

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Snickerdoodle Cookies

Snickerdoodles are one of my favorite cookies. The flavors of cinnamon and vanilla, along with the slight tang from the cream of tartar, make one delicious combination.

Snickerdoodle cookie dough ready to roll.

I use a cookie scoop to portion the dough. These are about to get rolled in the cinnamon sugar topping.

Ingredients:

3 cups of all purpose Flour, spooned and leveled
2 teaspoons of Cream of Tartar
1 teaspoon of Baking Soda
1/2 teaspoon of salt
1 teaspoon ground cinnamon
2 sticks (1 cup) Butter, softened to room temperature
1 1/2 cups sugar
2 Large Eggs
2 teaspoons Vanilla Extract

Additional Cinnamon Sugar to coat:

1/3 cup sugar
1 teaspoon ground cinnamon.

Instructions:

Preheat oven to 375° .
Line two large cookie sheets with parchment paper.
Make the coating by combining 1/3 cup of sugar with 1 teaspoon of cinnamon.
In a medium bowl, whisk together dry ingredients: the flour, cream of tartar, baking soda, salt, and cinnamon.
In a large bowl or stand mixer, cream together the butter and sugar on medium high until smooth and creamy, about 2 minutes.
Add the eggs and vanilla extract and beat to combine. Scrape down bowl, if necessary.
Next, on low speed, slowly add in the dry ingredients. Dough will be thick. Do not over mix.
Roll cookie dough into 1.5 inch sized balls (walnut sized). Coat each one in the cinnamon sugar topping and place on parchment paper, approximately 3 inches apart.
Bake cookies at 375° for 10 minutes. Do not over bake the cookies. Allow cookies to cool for about 10 minutes on the cookie sheet, then transfer to a wire rack to finish cooling. Once completely cool, store cookies in an airtight container.

Enjoy!

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Spinach, Artichoke, and Mushroom Lasagna

This lasagna is so flavorful, cheesy, and delicious! My son said it’s the best lasagna he’s ever had. 🥰 Fresh pasta sheets make it easy to put together.

Spinach, Artichoke, and Mushroom Lasagna

Lasagna out of the oven!

Ingredients:

Fresh pasta sheets, I used Shop Rite Brand
1 25 ounce jar of pasta sauce, I used Mezzetta Tomato Basil Sauce
1 16 ounce container of BelGioioso Burrata Filling “Stracciatella”
1 16 ounce of Ricotta Cheese, I used Galbani Brand
1 10 ounce package of Birds Eye Frozen Chopped Spinach, microwaved and cooled, water squeezed out
1 10 ounce package Wegman’s Organic Frozen Mixed Mushrooms, microwaved, cooled, drained
1/2 of a 14.8 ounce jar of Cara Mia California Style Artichoke Bruschetta
2 Tablespoons of garlic paste
1 teaspoon basil paste
1 Tablespoon Italian seasoning
Salt and Pepper, to taste
2 Tablespoons extra virgin olive oil
1 large egg, beaten
1/2 cup grated Parmesan cheese
1 8 ounce brick mozzarella cheese, grated, reserve 1/2 cup for topping lasagna
1 lb. Deli Mozzarella cheese, sliced very thin
1/2 cup of BelGioioso Salad Blend Cheese to top lasagna before baking

This Stracciatella cheese was so good in the lasagna!

I used 1/2 of the large Ricotta cheese container. It was already open from a cheesecake I had made. I usually buy Whole Milk Ricotta, I bought Part Skim on accident.

The artichoke bruschetta I used. You can substitute diced artichokes.

I used Mezzetta Tomato Basil Sauce. Choose your favorite pasta sauce. A white sauce would be delicious too.

Just out of the oven. You have to let it rest before slicing.

Instructions:

Preheat oven to 375° .
Microwave spinach, set aside to cool. Once cooled, squeeze out the water.
Microwave frozen mushrooms for 2.5 minutes. Drain off all liquid and allow to cool.
In a large bowl, mix together Stracciatella cheese, Ricotta cheese, chopped spinach, mushrooms, artichoke bruschetta, garlic paste, basil paste, Italian seasoning, shredded mozzarella (reserve 1/2 cup for topping), Parmesan cheese, olive oil, salt, and pepper.
Once the above is combined, taste the mixture before adding the egg to make sure the seasoning is right. Adjust the seasoning to your taste. Once it is to your liking, add the beaten egg to the filling and mix to combine.
In a 9” X 13” pan, add a thin layer of Tomato Basil sauce to the bottom of the pan.
Next, add 2 of the fresh pasta sheets.
Gently spread 1/2 of the filling mixture across the pasta sheets.
Top the filling with a layer of the thinly sliced deli mozzarella cheese.
Add a thin layer of Tomato Basil Sauce on top of the mozzarella.
Top the sauce with two more fresh pasta sheets.
Gently spread the remainder of the filling mixture over the pasta sheets.
Top the filling with another layer of the thinly sliced deli mozzarella cheese.
Add a thin layer of Tomato Basil Sauce on top of the mozzarella.
Top with the remaining two fresh pasta sheets.
Add another final thin layer of Tomato Basil Sauce.
Top with the reserved 1/2 cup of shredded Mozzarella Cheese, and 1/2 cup of the BelGioioso Salad Blend Cheese.
Cover and bake at 375° for one hour. Remove cover and bake for an additional 10 minutes to golden and bubbly.
Let lasagna rest 15 to 30 minutes before slicing.

Enjoy!

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Cauliflower Casserole

This cauliflower casserole is filled with delicious umami flavor, thanks to fresh mushrooms, sweet onions, and garlic.

Topped with Swiss and Gruyère cheeses, French fried onions, and torn Italian bread make for a delicious topping that is reminiscent of French onion soup.

Cheesy and flavorful cauliflower casserole.

How to make Cauliflower Casserole on YouTube ⬆️

Ingredients:

One head of Cauliflower, washed and broken into florets
1 pint of button mushrooms, cleaned and sliced
1 small Sweet Onion, diced
2 teaspoons of garlic paste
2 teaspoons of olive oil
1 Tablespoon of butter
3/4 cup Vegetable Broth
1 10.5 ounce can of Campbell’s Cream of Mushroom Soup
1 cup of Swiss & Gruyère Shredded Cheese (I used Aldi’s Brand)
3/4 cup of French Fried Onions
2 Tablespoons Fresh Chives, chopped
2 Slices of fresh Italian Bread, hand torn for topping
Salt and Pepper, to taste
Olive oil, to drizzle on the top before baking

Sautéing Mushrooms, Onions, and Garlic Paste.

Fresh chives. I use a pair of clean kitchen shears to cut them up,

Tear up pieces of Italian bread on the top.

Topped with more chives and a drizzle of olive oil and it’s ready for the oven.

Instructions:

Preheat oven to 350° .
Steam cauliflower florets in a microwave safe bowl until par cooked.
In an oven safe pan on medium high heat, sauté olive oil, onion, mushrooms, and garlic until onions are tender.
Add in the par cooked cauliflower and sauté a minute or two. Add in some Salt and Pepper.
Add in the vegetable broth and scrape any brown bits from the bottom of the pan.
Add the Cream of mushroom soup and stir to combine.
Top with the cheese, followed by the French fried onions, chopped chives, and torn Italian bread. Drizzle with olive oil.
Season with more Salt and Pepper, if necessary.
Bake at 350° until bubbly and golden brown.

Enjoy!

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Homemade Peanut Butter Kandy Kakes

Peanut Butter Kandy Kakes are a delicious vanilla cake, topped with a layer of creamy peanut butter, then followed by a layer of yummy Hershey’s chocolate. A winning combination!

Made in a 10” x 15” jelly roll pan, once cut into squares, these are a dessert that can serve a crowd.

If you love chocolate and peanut butter, you will love these! 😋

This is the vanilla cake just out of the oven… it’s ready to spread on the creamy peanut butter.

Ingredients:

Pam Spray to grease the pan
2 cups Flour, plus extra Flour to flour the pan
1 teaspoon of Baking Powder
1 pinch of Salt
4 Eggs
1 teaspoon of Pure Vanilla Extract
2 cups of Sugar
1 Tablespoon of Vegetable Oil
1 cup Milk
1 cup Creamy Peanut Butter (I use Jif Brand)
2 Hershey’s Milk Chocolate Giant Bars (7.56 ounces each)

The yummy peanut butter must be chilled in the refrigerator before spreading on the chocolate layer.

Here is how it looks once the chocolate layer is spread. Yum!

Instructions:

Preheat the oven to 350°. Spray and flour the 10” x 15” jelly roll pan.
Prepare the dry ingredients: In a bowl combine the flour, baking powder, and salt. Give it a quick whisk to combine.
In a large bowl, add in eggs, vanilla, and sugar. Beat until fluffy and light in color, about 2 to 3 minutes.
Next, add in oil and milk, mix to combine.
Lastly, add in the dry mixture of flour, baking powder, and salt. Mix to just combine. Do not over mix. The batter will be thin.
Pour into the prepared jelly roll pan. Bake at 350° for 15 – 20 minutes, until golden brown and a toothpick in the center comes out clean.
While the cake is still hot, spread with the creamy peanut butter. Refrigerate for 1/2 hour.
Once cooled, break up Hershey Bars in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate is melted.
Spread the melted Hershey’s chocolate over the peanut butter.
Refrigerate until chocolate is cool. Remove and let it come to room temperature. Slice into squares and serve.

Enjoy!

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Homemade Cranberry Sauce

I am by no means a canned cranberry sauce hater. We always have it on our holiday table. My boys love it too. I like to serve both canned and homemade during the holidays. This homemade cranberry sauce is super delicious, tangy, sweet, tart, and yummy!

This recipe is super simple to make. It doesn’t take long and the sweet and tart of the cranberries is perfect next to meats, cheesy side dishes, or as a topping for cream cheese to dip crackers in. Yum!

I like a smoother sauce so I used an immersion blender to blend it up right in the pot. It’s really all about your preference and what texture you like.

Cooking up the cranberry sauce. My son, Ryan, really enjoyed helping me make it this year. He loved hearing the cranberries “pop”!

Ingredients:

One 12 ounce package of fresh cranberries
2 cups of orange juice
2/3 cup of packed brown sugar
2/3 cup of white sugar
1/4 teaspoon ground cinnamon
The zest and juice of one lemon
The zest and juice of 2 mandarin oranges
1 teaspoon of pure vanilla extract
1 pinch of salt

Look at that color! Beautiful! This is when the sauce was still hot. Be sure to allow it to cool on the counter before chilling in the refrigerator.

Instructions:

In a large sauce pan, add in cranberries, orange juice, brown sugar, white sugar, cinnamon, the zest and juice of the lemon and mandarin oranges, and the pinch of salt.
Bring to a boil over medium heat. Once boiled, reduce heat and simmer, stirring occasionally, for 15 to 20 minutes, until the cranberries pop and release their juices and the sauce begins to thicken. Add in the vanilla extract.
You can choose to leave the cranberries whole, or use a stick blender to smooth out the sauce.
The sauce will thicken even more upon standing and once refrigerated.

Enjoy!

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Peanut Butter Cookie Chocolate Fudge Bars

These bars use a tube of Reese’s Peanut Butter Cookie Dough. They are easy to whip up and my family gave them a 10 out of 10 stars.

How to make Peanut Butter Cookie Chocolate Fudge Bars on YouTube ⬆️

Ingredients:

One 16.5 ounce tube of Pillsbury REESE’s Peanut Butter Cookie Dough
3/4 cup of semi-sweet chocolate chips
1/2 cup sweetened condensed milk⁠
3 Heaping Tablespoons smooth peanut butter

Instructions:

Preheat oven to 350°.
Add parchment paper to an 8 x 8” pan.
Divide the log of cookie dough into 3 parts. Take 2/3 of the cookie dough and using a spatula, press the dough into the parchment lined pan.
In a saucepan, heat chocolate chips, condensed milk, and peanut butter on low heat for 3 minutes, stirring often, until chocolate is melted and mixture has thickened. Spread chocolate mixture over the cookie dough base.
Break remaining 1/3 of the cookie dough into little pieces and place over the fudge base.
Bake for 25 to 30 minutes, until golden brown. Remove from oven and allow to cool for 2 hours. Remove parchment from pan. Slice into 16 bars and serve.

Enjoy!

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Homemade Buttermilk Biscuits

These Buttermilk Biscuits made with real butter are so delicious and easy to make. Use frozen butter so you get nice, flaky biscuits.

Buttermilk Biscuits on YouTube ⬆️

Ingredients:

1/2 cup butter (1 stick), frozen⁠
2 1/2 cups self-rising flour⁠
1 cup cold buttermilk⁠
Heavy cream, to brush on top before baking

Instructions:

Preheat oven to 500°
Add 2 1/2 cup flour to a bowl, grate in frozen butter and quickly toss to distribute.
Make a well in the flour and add cold buttermilk. Stir until the flour is moistened. ⁠
Turn dough out onto a lightly floured surface and shape it into a rectangle. Fold dough in half, turn, and press it into a rectangle again. Repeat 4 times.
Flour your rolling pin and roll dough to 1/2-inch thickness.⁠
Cut with a 2 1/2-inch floured round cutter, do not twist the biscuit cutter. Brush tops of biscuits with heavy cream before baking.
Line a baking sheet with parchment, and arrange biscuits close together. Bake until tops are golden, anywhere from 9 – 12 minutes, depending on your oven.

Enjoy!

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