TOP 1000 Recipes (Photos+Full Details)

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Banana, Strawberry, and Orange Muffins


I made these for breakfast recently and they were a huge hit with my family, especially my husband who ate four in one sitting. I had some strawberries and bananas that really needed to be used up and I thought some orange juice and zest would make these muffins extra delicious - I was right. The strawberries were a bit tart so I sliced them up then added 1 tablespoon of sugar to them then mixed until evenly coated; I let them sit for 15 minutes until they sweetened up. These muffins were super simple to make and made my entire family very happy... you can't beat that!

Banana, Strawberry, and Orange Muffins:
Recipe and photos by For the Love of Cooking.net

• 2 1/4 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large ripe bananas, mashed
• 2 eggs
• 2/3 brown sugar
• 1/2 cup ****er, melted
• 1 tbsp vanilla
• 1 1/2 tbsp fresh orange juice (1 used one orange)
• 1 1/2 cups of strawberries, sliced (add a bit of sugar if they are tart)
• 1 tbsp grated orange zest, divided
• 3 tbsp sugar

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, baking powder, salt, and 1/2 tablespoon of orange zest together in a small bowl.


Using an electric mixer, beat together the bananas, eggs, brown sugar, melted ****er, fresh orange juice, and vanilla until well blended. Stir in the dry ingredients until just combined then carefully add 1 cup of sliced strawberries and gently mix together. Scoop the batter evenly into the muffin tray. Sprinkle the remaining strawberries evenly over the tops of each muffin, making sure to push them down a bit.


Combine the sugar and remaining tablespoon of orange zest together and sprinkle evenly on top of each muffin.


Place into the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for a few minutes. Enjoy.

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Happy St. Patrick's Day!


I hope you all have a festive, fun, and safe St. Patrick's Day! Here are a few recipes to help you make your day a little more tasty. Cheers!!








Corned Beef, Sautéed Cabbage, and Roasted Potatoes and Carrots ~ The perfect St. Patrick's Day meal.















Cottage Pie ~ Hearty, filling, and totally comforting.



















Beef and Barley Stew ~ Perfect for a cold and rainy day... this stew will warm you right up.

























Potato Leek Soup ~ No St. Patrick's Day is complete without potatoes. This soup is light, filling, and delicious.




















Corned Beef Hash ~ A great way to use up that extra corned beef.

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Shredded Pork and Caramelized Onion Tostada


I had leftover shredded pork from the enchiladas that I couldn't wait to use again. Did I happen to mention on the last post that this was the BEST shredded pork I have ever made? It was so tender, juicy, and flavorful - I couldn't get enough. Anyway, I decided to make a tostada for lunch using the shredded pork and caramelized onions. I loved the tender pork with the sweetened onions and crisp tortilla - it was the perfect combination of flavors and textures. This tostada was so delicious I made it for lunch the following day too.

Shredded Pork and Caramelized Onion Tostada:
Recipe and photos by For the Love of Cooking.net

• 1-2 tsp olive oil
• 1/2 sweet yellow onion, sliced thickly
• Sea salt, to taste
• Corn tortilla
• Refried beans
• Shredded pork
• Monterey Jack cheese, shredded
• Mixed greens
• G**** tomatoes, sliced
• Green onions
• Sour cream

Heat the olive oil in a s****et over medium heat. Add the onions and cook, stirring often for 5-6 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside. Coat the same s****et with cooking spray and add the corn tortilla. Cook for 3 minutes on each side or until golden brown and crisp. Remove from the s****et.



Heat the refried beans and leftover shredded pork in the microwave until hot. Spread the beans on the crisp tortilla, then add the shredded pork followed by some shredded Monterey Jack cheese. Next add the mixed greens, sour cream, tomatoes, green onions, and a little more cheese. Serve with your favorite salsa and eat immediately. Enjoy.

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Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce

I picked up a pork shoulder at the grocery store recently and decided to make a big batch of shredded pork. I simply seasoned it with sea salt, freshly cracked pepper, cumin, garlic powder, dried oregano, and coriander. I seared the meat on medium high heat then cooked it low and slow in the oven with some chicken broth, chopped garlic, chopped cilantro, and chopped Anaheim pepper for 6 hours, until it was tender and shredded easily. The pork was so fantastic! It had a wonderful flavor and was really tender and juicy. I used the shredded pork to make enchiladas with a bit of Monterey jack cheese and homemade enchilada sauce. They were some of the best enchiladas I have ever made!

Shredded Pork and Monterey Jack Enchiladas with Homemade Enchilada Sauce:
Recipe and photos by For the Love of Cooking.net

• 2 tsp olive oil
• Pork shoulder, trimmed of fat
• Sea salt and freshly cracked pepper, to taste
• Cumin, to taste
• Garlic powder, to taste
• Coriander, to taste
• Dried oregano, to taste
• 2 cups of chicken broth
• Handful of cilantro, chopped
• 6 cloves of garlic, chopped
• 1 Anaheim pepper, seeded and chopped

Side note: I didn't measure the seasonings (sorry). I just sprinkled them all over the pork shoulder evenly.



Preheat the oven to 300 degrees.


Heat the olive oil a Dutch oven over medium high heat. Season the pork shoulder, to taste, evenly on all sides. Once the pan is hot, sear the pork shoulder on all sides for 4-5 minutes or until it has a golden brown crust. Add the chicken broth, cilantro, garlic, and Anaheim pepper to the Dutch oven. Cover with a lid and place into the oven for 3 hours. Turn the pork shoulder over and cook for an additional 2-3 hours or until the pork shoulder shreds easily and is very tender and juicy. Remove as much of the fat as possible then shred the meat with two forks. Set aside.


Remaining Ingredients:

• Corn tortillas
• Monterey Jack cheese
• Enchilada sauce
• Sour cream
• Green onion, diced

Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable. Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom. Take a corn tortilla and spoon shredded pork along the center then roll and place into the pan. Repeat until finished. Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with tinfoil and place into the oven.


Bake for 25 minutes then remove the tinfoil and continue to bake for 5 more minutes or until the cheese is melted. Remove from the oven and sprinkle the top with green onions. Serve with sour cream. Enjoy.

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Red Enchilada Sauce


I found this Bobby Flay recipe in the October 2010 Food Network Magazine. I've never been a fan of canned enchilada sauce so I was excited to give this recipe a try. I adapted the recipe a bit by using less oil, less chili powder, adding coriander, and using less honey. It was thick and so flavorful! My daughter thought it was "okay" but the rest of us thought it was FANTASTIC. It was so simple to make and it tastes so much better than canned sauce. This sauce would be wonderful on enchiladas, tacos, and huevos rancheros.
Red Enchilada Sauce:

Adapted recipe by For the Love of Cooking.net
Original recipe by Bobby Flay - Food Network Magazine

• 1 tbsp canola oil
• 1 small sweet yellow onion, diced
• 3 cloves of garlic, minced
• 2 tbsp chile powder
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp oregano
• 1 28 oz can of whole tomatoes
• Sea salt and freshly cracked pepper, to taste
• 1 tsp honey

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add tomatoes (crushed by hand) and juice. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.


After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Taste and re-season if needed. Enjoy.

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Turkey Italian Sausage and Mushroom Pizza Braid


I didn't feel like making a big dinner so I decided to grab a few ingredients from the grocery store to make a homemade pizza. Instead of a regular pizza my kids and I decided to make a pizza braid. It only took a few extra minutes to make but was totally worth it! It not only looked really pretty it tasted delicious too. I planned on using just sausage and mushroom for the filling but my kids talked me into using pineapple too. This pizza braid was quick and easy to make and was a huge hit with the whole family... especially my kids who thought it was really cool.

Turkey Italian Sausage and Mushroom Pizza Braid:

Recipe and photos by For the Love of Cooking.net

• 2 tsp olive oil
• 3 turkey Italian sausage links, casings removed
• 1/2 sweet yellow onion, diced
• 8 oz of ****on mushrooms, sliced
• 1 tsp fennel seeds, crushed
• Sea salt and freshly cracked pepper, to taste
• Cornmeal
• Pizza dough
• Pizza sauce
• Mozzarella cheese, shredded
• Pineapple tidbits
• Dried basil, to taste

Place the pizza dough onto a floured surface and let it sit at room temperature for 20 minutes. Preheat the oven to 400 degrees.



Heat the olive oil in a large s****et over medium high heat. Add the sausage (removed from casings) to the s****et and cook for 3 minutes, making sure to break up the sausage into crumbles. Add the onion, mushroom, crushed fennel seeds, sea salt, and freshly cracked pepper, to taste. Cook for an additional 5-6 minutes, stirring often, or until the sausage is cooked through and the mushrooms and onions are tender. Set aside.


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. Spoon the sauce down the center of the rectangle followed by the meat filling, pineapple, and cheese. 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.


Spray the top of the pizza braid with olive oil cooking spray then sprinkle with a bit of dried basil.


Carefully place the silpat mat onto a baking sheet then place into the oven and bake for 30-35 minutes. Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy.

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Toffee Crunch Dip with Apple Slices


This recipe is from my sister Dana. She makes this dip for holidays, birthdays, and tailgating for the BSU Bronco football games. It's always a huge hit when she makes it and never lasts long. The dip itself is sweet, creamy, and crunchy and it pairs perfectly with the crispy and tart apple slices. It's extremely quick and easy to make and will make all of your guests very happy. Thanks for the great recipe Dana.
Toffee Crunch Dip with Apple Slices:
Recipe and photos by For the Love of Cooking.net
Original recipe by my sister Dana

• 8 oz cream cheese (I used 1/3 less fat)
• 1/2 cup of brown sugar
• 1/4 cup of white sugar
• 1 tsp vanilla
• 4 oz Heath toffee bits
• Red apples, sliced
• Green apples, sliced

Combine the cream cheese, brown sugar, white sugar, and vanilla together until mixed thoroughly. Add most of the toffee bits and stir. Sprinkle the top with the remaining toffee bits. Serve immediately with sliced apples. Enjoy.

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Flaky ****ermilk and Chive Biscuits


I made some flaky biscuits to go with the Cheese and Potato Soup I was serving for dinner recently. I decided to add chopped chives to the biscuits because I thought they would pair nicely with the soup. I loved the flavor the chives gave to these flaky biscuits and they tasted so fantastic dipped in the cheesy soup. They were simple to make and turned out flaky and delicious - a big hit with all of us.


Flaky ****ermilk and Chive Biscuits:
Recipe and photos by For the Love of Cooking.net
Original recipe by Myrecipes and Cooking Light ~ 2008

• 2 1/4 cups of flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 5 tbsp ****er
• 3/4 cup of low fat ****ermilk
• 2 tbsp honey
• 2 tbsp fresh chives, chopped

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.


Combine the flour, baking powder, and salt together in a bowl. Cut in the ****er with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the ****ermilk, honey, and chives then whisk until well blended. Add the ****ermilk mixture to the flour mixture and stir until mixed.


Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle.


Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again.
Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.


Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with ****er. Enjoy.

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Mixed Greens with Apples, Sunflower Seeds, and Croutons with a White Cheddar and Chive Vinaigrette


My friend Kyle found a new vinaigrette that was filled with white cheddar and chives so we put together a very simple salad using mixed greens, apple, sunflower seeds, and croutons to go with the Cheese and Potato Soup we were having for dinner. The dressing was a bit sweet and tangy with a wonderful white cheddar and chive flavor and it paired nicely with the simple salad. I typically wouldn't post a dish like this because it's not much of a recipe but this salad and vinaigrette was so delicious that I had to share it with you.

Mixed Greens with Apples, Sunflower Seeds, and Croutons with a White Cheddar and Chive Vinaigrette:
Photos by For the Love of Cooking.net
Recipe by Kyle Smith

• Mixed greens
• Apple, sliced
• Sunflower seeds (salted)
• Herb croutons
• White cheddar and chive vinaigrette (made by Riverhouse)

Combine the mixed greens together with the sliced apple, sunflower seeds, and croutons. Drizzle the salad the white cheddar and chive vinaigrette and toss until evenly coated. Serve immediately. Enjoy.

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Cheese and Potato Soup


We were having friends over for dinner and I wanted to make something warm and comforting since it was a very cold and rainy day. I found this cheese and potato soup on Mary's site called One Perfect Bite that looked delicious, easy, and perfect for dinner. It was super simple to make, smelled delicious while cooking, and tasted creamy, cheesy, and fantastic. We all loved the soup, including all of the kids. Thanks for a terrific recipe Mary.


Cheese and Potato Soup:
Adapted recipe by For the Love of Cooking.net
Original recipe by Mary at One Perfect Bite

• 1 tsp olive oil
• 1-2 tbsp ****er
• 3/4 cup of sweet yellow onion, diced
• 3/4 cup of celery, diced
• 8 cups of russet potatoes, peeled and diced
• 6 cups of chicken broth
• Sea salt and white pepper, to taste
• 1 1/2 cups of half and half (I used fat free)
• 10 oz sharp cheddar cheese, grated
• 1/2 tsp sugar
• Chives, chopped for garnish
• Bacon, chopped for garnish
• Cheddar cheese, shredded for garnish

Heat the olive oil and ****er in a large Dutch oven over medium low heat. Add the onions and celery and cook for 5-6 minutes, stirring often, until tender. Do not let the onions brown. Add the potatoes, chicken broth, sea salt and white pepper, to taste. Simmer over medium low heat for 30 minutes.



Once the potatoes are tender, mash them slightly with a potato masher, leaving most of them in chunks. Reduce heat to low then stir in the half and half, cheese, and sugar to the soup. Stir until the cheese has completely melted and dissolved into the soup. Taste and re-season with salt and white pepper, if needed. Simmer slowly for 10-15 minutes, making sure not to let the soup boil. Serve topped with chives, bacon, and more cheddar cheese. Serve immediately and enjoy.