American Cuisine Recipes
3-Ingredient Oreo Fudge (with mint option)
This recipe is for all those times you have to make a dessert for a bake sale, a potluck, or a holiday cookie tray and you just don’t have time. Sometimes, even an easy cookie recipe seems daunting when the days are hectic and you’re fretting about rolling out several dozen little balls! I can…
Aunt Glenna’s Flourless Fudge Pie
Certain days are easy to remember. Thanksgiving is the fourth Thursday in November, and Mother’s Day is the second Sunday in May. For my family, there’s another annual occurrence penned in our family calendar for the Sunday before Thanksgiving–The Apple Pie Auction & Variety Show. First Presbyterian of Lancaster—our family church—hosts the evening in the…
Creamy (Healthy) Peanut Butter Dip… and some acceptable “double dipping”
Recipes have a way of evolving over time. Preferences shift, dietary needs change, and we learn from trial and error. Sometimes, we simply have a clever idea. At face value, the following recipe is a simple dip for apples, bananas, pretzels, and more. Mixing peanut butter and maple syrup into a base of Greek yogurt…
Pumpkin Pie Breakfast Bars with Easy Granola Crumb Crust
She had me at pumpkin pie for breakfast. Of course, if you’ve been reading this blog for a few seasons now, you’ve likely read that my family has been known to eat strawberry shortcake and apple dumplings for dinner. Though this seasonal dessert-turned-meal concept shocked my husband when we were newly married (at that point,…
Apricot Nut Bars
Part of the reason I rely on quick and easy dinner recipes is because too much of my kitchen time is spent baking! In all seriousness, with a family of eternally hungry boys (not to mention my own penchant for nibbling), it’s helpful to have wholesome snacks, grab-and-go breakfast items, and plenty of extras for…
Pumpkin “Bran” Muffins (a gluten- and dairy-free adaptation of an FAK favorite)
Bran muffins are a seemingly wholesome way to start the day, yet so many bran muffins rely on sugar and oil to create moisture and flavor. Enter pumpkin! My original recipe for Pumpkin Bran Muffins is a family and reader favorite. Over the years, however, I have received many requests for a gluten-free version. However,…
Baked Horseradish Carrots
Thanks to the easy horseradish sauce and crisp topping, even those who don’t love cooked carrots have gone back for seconds of this colorful dish. Recently, I conducted an informal poll, asking a dozen or so people what comes to mind when they think of carrots. Bunnies and celery were often mentioned, but so…
Honeycrisp Apple Crisp (gluten-free)
Warm spices, sweet-tart apples, and plenty of crisp topping are the hallmarks of this classic dessert that comes together easily with ingredients you likely have on hand. We’ve heard the saying about an apple a day keeping the doctor away long enough to know that all apples are good for us. Yet not all…
Ham & Cheese Crustless Quiche
Enjoy this crustless quiche as a satisfying dinner or make it ahead and reheat for breakfast or lunch throughout the week. And did you know? Eggs have no sugar or carbs and are one of nature’s best sources of complete, digestible protein! What’s not to love about an egg? One of these little orbs has…
5-Ingredient No-Churn Vanilla Bean Ice Cream
Pure vanilla flavor shines in this no-churn ice cream recipe that’s as fun to make as it is to eat—and no fancy ice cream maker is required. I can still picture my grandfather packing rock salt into the barrel of his old ice cream maker when I was a kid. My sister and I…
Peach Iced Tea
How do you make the quintessential summer drink even more refreshingly delicious? Add a sweet peach infusion of course! Our love of peach tea began when I started canning peaches with a manageable small-batch recipe. There’s always some simple syrup leftover, but this leftover syrup is not just plain old simple syrup. No…
Beef & Rice Stuffed 8-Ball Zucchini
8-ball zucchinis offer a fun option in this all-in-one meal, but if they aren’t available, by all means use regular zucchini or summer squash. The savory filling can even be used for stuffed peppers. The first time I laid eyes on an 8-ball zucchini, I was intrigued. Its forest green skin with pale green striations…
