TOP 1000 Recipes (Photos+Full Details)

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Sweet and Salty Homemade Granola Bars


I wanted to make a tasty and healthy snack for my kids lunches this week so I went in search of a good granola bar recipe. I found this one on The Green Nut site that looked delicious. These granola bars were filled with oats, coconut, pistachio nuts, sunflower seeds, dried apricots, and craisins. They were very simple to make and smelled delicious while baking. I love that these bars use up ingredients I have in my pantry and that they aren't filled with a bunch of preservatives. My kids really loved these granola bars and asked me to make more - you can't beat that.

Sweet and Salty Homemade Granola Bars:
Adapted recipe by For the Love of Cooking.net
Original recipe from The Green Nut

• 1 cup of oats
• 1/2 cup of sweetened shredded coconut
• 1/2 cup of salted pistachios
• 2 tbsp of salted sunflower seeds
• 1/4 cup of dried apricots, diced
• 1/4 cup of craisins
• 2 tbsp ****er
• 1/3 cup of honey
• 2 tbsp brown sugar
• 1 tsp vanilla

Preheat the oven to 350 degrees. Place the oats and coconut on a baking sheet that has been lined with a silpat mat or parchment paper. Place into the oven and bake for 6-7 minutes or until the coconut and oats are toasted golden brown.



Pour the oat/coconut mixture into a bowl and add the pistachios, sunflower seeds, apricots, and craisins.


Place the ****er, honey, brown sugar, and vanilla in a small pan and and bring to a boil. Boil for 30 seconds. Pour the honey mixture over the granola mixture and stir until evenly coated.


Coat a square baking dish with cooking spray then pour the granola mixture into it. Press the mixture firmly into the baking dish using the base of a metal measuring cup.


Place into the oven and bake for 20 minutes. Remove from the oven and let cool for 10 minutes. Carefully slice into bars and let cool for another 10 minutes. Enjoy.

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Cinnamon and Sugar Donut Muffins


My son and I were in the mood to do some baking so we decided to look for a tasty muffin recipe. We found this recipe online at My Adventures in Food that looked easy and super delicious. My kids love anything with cinnamon so I knew they would really love these tasty treats. My son did a great job cracking his first egg and had a fun time mixing all the ingredients together. The house smelled fantastic while these muffins were baking. My daughter was thrilled when she came home from school to this special after school snack. Needless to say, these muffins were a huge hit with both of my kids and they didn't last long.

Cinnamon and Sugar Donut Muffins:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Adventures in Food

• 3/4 cup of sugar
• 1 large egg
• 1 1/2 cup of flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp freshly ground nutmeg
• 1/4 cup of vegetable oil
• 3/4 cup of milk
• 1 1/2 tsp vanilla
• 3 tbsp sugar
• 1 tsp cinnamon

Preheat oven to 350 degrees. Lightly coat a muffin tin with cooking spray.

In a large bowl, beat together the sugar and egg until creamy. In a small bowl, stir together the flour, baking powder, 1 teaspoon of cinnamon, salt, and nutmeg. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk, and vanilla, stirring until just combined.

Divide batter evenly into muffin tin, filling each cup about 2/3 full. Side Note: We like our muffins with a bigger muffin top so we filled our tins nearly to the top and only made 9 muffins. Bake until a toothpick inserted into the center of a muffin comes clean, about 15-18 minutes. Let cool for 3-5 minutes, then remove muffins from tin. In a small bowl, combine 1 teaspoon of cinnamon and 3 tablespoons of sugar. While the muffins are still warm, roll each one in the mixture, coating all sides with the cinnamon sugar.

Let the cinnamon and sugar coated muffins cool on a wire rack before serving. Enjoy!

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Pork Medallions Smothered in a Mushroom and Shallot Gravy


I had a pork tenderloin and some cremini mushrooms in the refrigerator that needed to be cooked so I decided to combine the two to make this dish. I cut the tenderloin into medallions and simply seasoned them with sea salt, freshly cracked pepper, and garlic powder then cooked them in a bit of olive oil. I made a gravy in the same pan with a bit of ****er, mushrooms, shallots, and chicken stock. The meat was tender and tasted fantastic in the gravy. This dish was enjoyed by my whole family - my daughter asked for the leftovers for her lunch the following day.

Pork Medallions Smothered in a Mushroom and Shallot Gravy:
Recipe and Photos by For the Love of Cooking.net

• 1 tbsp olive oil
• 1 pork tenderloin, cut into 1 inch thick medallions
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• 1 tbsp ****er
• 8 oz of cremini mushrooms, sliced
• 1 shallot, sliced thinly
• 2 cloves of garlic, minced
• 1 tbsp flour
• 1 cup of chicken broth

Heat the olive oil in a large s****et over medium high heat. Remove the silver skin from the pork tenderloin, then cut into 1 inch thick medallions. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the hot s****et and cook for 4-5 minutes on each side or until golden brown. Remove the pork from the s****et and set aside on a plate then cover with a tinfoil tent.




Add the ****er to the same s****et over medium high heat then add the mushrooms. Cook, stirring occasionally for 3-4 minutes; add the shallots and cook, stirring frequently, for 2-3 minutes or until tender. Add the minced garlic and cook, stirring constantly, for 1 minute then add the flour. Stir the flour into the mushroom mixture until evenly coated. Add the chicken broth and stir constantly for 1 minute, making sure to sc**** up the browned bits from the pan. Season with sea salt and freshly cracked pepper, to taste. Add the pork medallions and their juices back to the pan and cook over low for 1 minute or until the pork is warmed through. Serve the medallions smothered in the gravy. Enjoy.

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Parmesan Roasted Fennel


I recently picked up some fennel at the grocery store and I planned to roast it with some carrots but I found this recipe on the Food Network and decided to give it a try instead. It was very simple to make and tasted fantastic. I loved the tender fennel with the salty Parmesan cheese - they were a perfect combination. My kids didn't love it but my husband and I sure did.

Parmesan Roasted Fennel:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Food Network

• 1 tbsp olive oil
• 2 fennel bulbs, sliced horizontally
• Sea salt and freshly cracked pepper, to taste
• Shaved Parmesan cheese
• 1 tsp fennel fronds

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray.



Slice the fennel then place into a bowl. Drizzle the olive oil onto the fennel slices and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly. Place the fennel slices into the baking dish. Sprinkle the shaved Parmesan all over the fennel slices.


Place into the oven and roast for 35-40 minutes or until tender. Serve immediately with the fennel fronds sprinkled on top. Enjoy.

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Barbecue Chicken Pizza Braid

I wasn't feeling well and had no desire to cook a meal but alas my family still needed to be fed. I found pizza dough in my refrigerator that needed to be used up so I decided to make another pizza braid. I grabbed the leftover meat from the Simply Roasted Chicken and tossed it with some barbecue sauce. I layered the pizza dough with barbecue sauce, mozzarella cheese, chicken, fresh cilantro, and red onion before braiding it. It was quick and simple to make and the whole family enjoyed it.

Barbecue Chicken Pizza Braid:
Recipe and photos by For the Love of Cooking.net

• Cornmeal
• Pizza dough
• Barbecue Sauce
• Mozzarella cheese, shredded
• Roasted chicken, chopped
• Fresh cilantro, chopped
• Red onion, sliced thinly

Place the pizza dough onto a floured surface and let it sit at room temperature for 20 minutes.


Preheat the oven to 400 degrees.




Place a silpat mat (or large baking tray) on the counter and coat with cooking spray and sprinkle the top with a bit of cornmeal. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Drizzle a bit of sauce on top of the chicken and mix until evenly coated. Spoon some of the barbecue sauce down the center of the pizza dough, add slices of chopped mozzarella to the sauce followed by the chicken, cilantro, and red onion. Note: Don't use too much sauce or your pizza braid will be a bit soggy.

Cut even slits on both sides of the filling with a pizza cutter. Starting at one end, fold alternating strips at an angle across filling.




Once you have completed the braid carefully place the silpat mat onto a baking sheet.




Place into the oven and bake for 25-30 minutes. Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy.

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Simply Roasted Chicken


It was another cold and rainy day so I decided to roast a chicken for dinner. There is something so comforting about roasted chicken and this one turned out perfect. I simply seasoned it with sea salt, pepper, garlic powder, and paprika before roasting it in the oven. It turned out moist, tender, and so delicious!


Simply Roasted Chicken:
Recipe and photos by For the Love of Cooking.net

• 1 5lb chicken
• Olive oil cooking spray
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Paprika, to taste
• Handful of fresh parsley
• 8-10 cloves of garlic
• 1/2 sweet yellow onion, cut into wedges

Preheat the oven to 425 degrees.


Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels then coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, garlic powder, and paprika to taste.


Season the inside of the cavity with sea salt, freshly cracked pepper, garlic powder, and paprika to taste then place the onion, garlic cloves, and parsley into the cavity. Place the bird on a roasting rack in a roasting pan.


Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.

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Parmesan Roasted Asparagus Topped with a Poached Egg


I just love eggs with asparagus lately and I can't seem to get enough of the combination. I made this recipe for lunch this week to use up the last few spears of asparagus that I had in the refrigerator. I simply seasoned the asparagus with olive oil cooking spray, sea salt, freshly cracked pepper, then topped it with some shaved Parmesan. I roasted the asparagus in the oven until it was fork tender then put a poached egg on top. This lunch was quick, easy, healthy, and it tasted fantastic. I am looking forward to making this again... SOON.

Parmesan Roasted Asparagus Topped with a Poached Egg:
Recipe and photos by For the Love of Cooking.net

• Olive oil cooking spray
• 5 spears of asparagus
• Sea salt and freshly cracked pepper, to taste
• Parmesan cheese, shaved or shredded
• 1 egg

Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray then add the asparagus. Spray the asparagus with a touch of olive oil cooking spray then season with sea salt and freshly cracked pepper, to taste. Sprinkle the top of the asparagus with Parmesan cheese then place into the oven and roast for 5-7 minutes or until fork tender. Remove from the oven and place onto a serving plate.


While the asparagus is roasting, add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.




Place the poached egg on top of the Parmesan roasted asparagus then season the egg with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

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Vegetable, White Bean, and Orzo Soup


I had a busy day and didn't have a lot of time to make dinner so I decided to use up what I had on hand and make a big pot of soup. I found carrots, zucchini, squash, spinach, and onion in the refrigerator (and luckily my neighbor had some celery I could have - thanks Cheryl!). I found some white beans and orzo in the cupboard and decided to throw them in the soup too. It was quick and super easy to make and tasted fantastic. I served my soup with feta cheese sprinkled on top but my kids preferred it without cheese.

Vegetable, White Bean, and Orzo Soup:
Recipe and photos by For the Love of Cooking.net

• 1-2 tsp of olive oil
• 1/2 sweet yellow onion, diced
• 3 carrots, diced
• 3 stalks of celery, diced
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 2 cloves of garlic, minced
• 6 cups of chicken broth
• 1 15 oz can of diced tomatoes, drained
• 1 15 oz can of cannellini beans, drained
• Sea salt and freshly cracked pepper, to taste
• 1 cup of zucchini, diced
• 1 cup of yellow squash, diced
• 2 cups of baby spinach
• Feta cheese, garnish

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls. Top each bowl of soup with feta cheese and serve immediately. Enjoy.

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Crusty Italian Bread

I wanted to make a loaf of bread to serve with the Beef and Mushroom Ragu over Rigatoni. I decided to try a different recipe other than my French bread. I found this recipe online at Allrecipes and when I saw all of the great reviews for this Italian bread, I was excited to give it a try. I halved the recipe because I only wanted one loaf. It turned out absolutely delicious and paired nicely with the rigatoni and a green salad.

Crusty Italian Bread:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Allrecipes

• 2/3 cup of warm water
• 3/4 tsp olive oil
• 3/4 tsp salt
• 1 1/2 tsp brown sugar
• 2 cups of flour
• 1 1/8 tsp yeast
• Cornmeal
• 1 egg + 1 tbsp water

Place the water,olive oil, salt, brown sugar, flour, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.


Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then roll up jelly roll style and pinch the seam closed. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.



Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice a long single cut down the center of the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 30-35 minutes or golden brown and the loaf sounds hollow when tapped on the bottom.

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Beef and Mushroom Ragu over Rigatoni


We woke up to a dreary, cold, and rainy day which made me want comfort food. I had lean chuck roast to use up so I decided to make a ragu sauce with mushrooms. Ragu sauce is typically made with red wine but I didn't have any on hand and I didn't feel like going to the grocery store so I substituted beef broth. I cooked the sauce in the oven for 4 hours until the meat was shredded and tender. The sauce was so flavorful and delicious! I loved this dinner and so did the rest of my family.

Beef and Mushroom Ragu over Rigatoni:
Recipe and photos by For the Love of Cooking.net

• 1 tbsp olive oil, divided
• 1 sweet yellow onion sliced into strips
• 7-8 cloves of garlic, chopped
• 8 oz cremini mushrooms, sliced thickly
• 1 tsp fennel seeds, crushed
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp crushed red pepper
• 2 lbs of lean chuck roast, cubed and trimmed of most of the fat
• Sea salt and freshly cracked pepper, to taste
• 28 oz can of whole plum tomatoes and juices, crushed by hand
• 2 cup of beef broth
• 10 oz of rigatoni, cooked per instructions
• Parmesan cheese

Preheat the oven to 325 degrees.



Heat 1/2 a tablespoon of olive oil in a large Dutch oven. Add the onion and cook for 2 minutes, stirring often. Add the garlic, mushrooms, crushed fennel seeds, basil, oregano, and crushed red pepper. Cook, mixing often, for 2-3 minutes. Remove the mixture from the Dutch oven and set aside. Add the remaining 1/2 tablespoon of olive oil to the Dutch oven. Once it is HOT add the cubed beef; season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally for 3-4 minutes or until browned. Add the mushroom and onion mixture back into the Dutch oven. Add the tomatoes, crushing them by hand, and their juices; add the beef broth and stir the mixture. Cover with a lid and place into the oven for 4 hours or until the beef is tender and shredded. Taste the sauce and re-season if necessary.


Cook the rigatoni per instructions making sure to season the water well with sea salt. Drain and place into a serving dish. Spoon the ragu over the top and finish with a bit of Parmesan cheese. Serve immediately. Enjoy.