Spaghetti Carbonara

Found in All Recipes 30 Minute Meals Summer 2026 issue here

4 eggs, lightly beaten
1/2 cup grated Pecorino Romano cheese (2 ounces), plus more for garnish (sub Parmesan)
6 ounces pancetta, finely diced (traditional use guanciale, basic use bacon)
12 ounces spaghetti
cracked black pepper, for garnish

Whisk together eggs and Pecorino Romano in a medium bowl.
Cook pancetta in a large skillet over medium heat, stirring often, until evenly browned, about 10 minutes.
 

Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions, reserving 2⁄3 cup pasta cooking water. Drain; add spaghetti to pancetta in skillet. Remove skillet from heat.

Stir 1⁄4 cup pasta water into egg mixture to temper eggs. Add egg mixture to spaghetti in skillet; stir constantly, adding enough pasta cooking water to reach desired consistency, until spaghetti is coated and eggs are just set but not curdled. Garnish with black pepper and/or additional Pecorino Romano.

Note: Guanciale is the traditional cured pork choice for carbonara. It has a high fat-to-meat ratio, which contributes to a silky end product. But it can be hard to find and expensive. So use pancetta instead. Bacon can be used in a pinch, too. 

Pecorino Romano is aged sheep’s-milk cheese with a sharp and salty flavor. For the best texture, grate your own. But you can substitute Parmesan, no problem. 

 

Breakfast Hand Pies

Found in All Recipes 30 Minute Meals Summer 2026 and a variation here

2 sheet puff pastry, thawed
8 slices bacon, cooked, drained and crumbled
6 large eggs
1 cup shredded Cheddar cheese, divided
2 tablespoons melted butter
1 teaspoon dried basil, or to taste (optional)
salt and freshly ground black pepper to taste

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment. 

Roll puff pastry out onto a lightly floured work surface. Using a rolling pin or your fingers, roll or pat pastry into a square. Cut pastry vertically into 3 rectangles. Transfer to the prepared parchment. 

Crack eggs into a bowl and whisk with basil, salt, and pepper. Add half the cheese and stir to combine.
Add egg mixture to a nonstick skillet over medium heat. Stir eggs until just combined and cooked through. Remove from heat.
Add a scoop of eggs on one side of each puff pastry rectangle. Top eggs with a sprinkle of cheese, then some bacon.
Carefully lift the other side of pastry rectangle and fold it over the side with filling. Use the back of a fork, press down all around the edges to seal completely. Brush each pie with melted butter. Sprinkle with remaining cheese. 
Bake in the preheated oven until puffed and golden, about 15 minutes. 

 

Hummingbird Cheesecake

Found in SL March 2026 issue here

Baking spray
2 cups (abt 18) packed finely ground pecan shortbread cookie crumbs (Keebler Sandies Pecan Shortbread)
4 Tbsp. unsalted butter, melted
1 cup, plus 2 Tbsp. granulated sugar, divided
1 1/4 tsp. ground cinnamon, divided
4 (8-oz.) pkg. cream cheese, softened
1 (3.4-oz.) pkg. banana cream instant pudding and pie filling
3/4 cup sour cream, at room temperature
3 Tbsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. coconut extract
4 large eggs, at room temperature
1 (8-oz.) can crushed pineapple, undrained
Boiling water, for water bath
Chopped toasted pecans, toasted unsweetened coconut flakes, and dried pineapple rings

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil. Coat inside of pan with baking spray.

Stir together cookie crumbs, butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a medium bowl until well combined. Press into bottom of prepared pan. Bake until edges are lightly golden, 20 to 25 minutes. Let cool on a wire rack 30 minutes.

Meanwhile, beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add pudding mix, sour cream, flour, vanilla, coconut extract, 1 cup sugar, and 3/4 teaspoon cinnamon; beat on low speed just until combined, about 1 minute. Add eggs, 1 at a time, beating until just combined after each addition, about 1 minute. Stir in crushed pineapple with juice until combined.

Spread batter over prepared crust. Place springform pan in a large roasting pan; carefully pour boiling water into roasting pan, filling halfway up sides of springform pan. Bake until top appears dry and edges are set, 1 hour, 20 minutes to 1 hour, 25 minutes. Turn off oven, and prop open door; let cheesecake cool in oven 1 hour.

Remove cheesecake from oven; remove and discard foil. Gently run a knife around outer edges of cheesecake to loosen from pan; let cool at room temperature 1 hour. Chill, uncovered, until completely cooled and set, at least 8 hours or up to 24 hours.

Remove sides of springform pan; transfer cheesecake to a plate. Garnish with pecans, coconut flakes, and dried pineapple rings. 

Dreamy Lemon Cheesecake

Found in SL March 2026 issue here.

 

2 1/2 cups (abt 25) crushed cream-filled lemon sandwich cookies ( Lemon Oreo Sandwich Cookies)
2 1/2 Tbsp. salted butter, melted
5 (8-oz.) pkgs. cream cheese, softened
1 1/2 cups granulated sugar
2 Tbsp. all-purpose flour
4 large eggs
2 large egg yolks
1 Tbsp. lemon zest plus 5 Tbsp. fresh juice (about 2 lemons)
2 Tbsp. heavy cream, at room temperature

Topping
4 oz. cream cheese, softened
3/4 cup (about 3 oz.) powdered sugar
1 1/4 cups heavy whipping cream
1 cup Lemon Curd (recipe below)

Preheat oven to 350°F. Wrap outside of a lightly greased 9-inch shiny springform pan in a double layer of heavy-duty aluminum foil. Stir together crushed cookies and melted butter in a bowl. Press onto bottom of prepared pan.
Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool on a wire rack until ready to use. Reduce oven temperature to 325°F.

Beat cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Stir in lemon zest, lemon juice, and heavy cream.
 

Pour batter into prepared crust. Place springform pan in a roasting pan. Carefully pour boiling water into the roasting pan, filling halfway up the sides of the springform pan.
 

Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.

Remove cheesecake from roasting pan and water bath, and place on wire rack. Cool completely, about 2 hours. Cover with plastic wrap, using wooden picks to prevent plastic wrap from touching top of cheesecake. Chill 8 to 24 hours.

Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Prepare the Topping: Beat cream cheese and powdered sugar with a stand mixer fitted with a whisk attachment on low speed until smooth and combined, about 2 minutes. Gradually add cream, beating on medium-low speed until combined and starting to thicken, about 2 minutes. Increase mixer speed to medium, and beat until medium-stiff peaks form, 15 to 30 seconds. Spread top with 1 cup lemon curd.
 

Transfer cooled cheesecake to a plate; top with whipped cream. Spoon and swirl lemon curd into whipped cream as desired.
 

Lemon Curd Recipe
Makes about 1 1/2 cups
 

1 cup granulated sugar
1/4 cup salted butter
1 1/2 tsps. grated lemon zest plus 1/2 cup fresh juice (from 3 lemons)
2 large eggs
1 large egg yolk

Place sugar, butter, lemon zest, lemon juice, eggs, and egg yolk in a heavy 4-quart saucepan; heat over medium, stirring constantly, until butter is melted. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens and coats the back of a spoon, 10 to 14 minutes.

Pour curd through a fine mesh strainer into a medium bowl. Place a sheet of plastic wrap directly on top of warm curd. Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks. Stir before using. 

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Our Tips for the Best Cheesecake
For the tastiest, best-looking lemon cheesecake, keep these pro tips from our test kitchen in mind:
 

Add cream to the filling: For an extra-creamy, luscious texture. You can also use sour cream in its place.
Boost the flavor: Fresh lemon juice and zest offer a bright and citrusy balance to the richness of the cream cheese filling. Feel free to add a pinch of salt or a hint of vanilla extract for even more complexity.
Swirl gently: For the most pronounced color, swirl the yellow batter only slightly to make sure it stays distinct.
Bake using a water bath: Water surrounding the cheesecake will remain under 212°F, meaning your cheesecake will bake gently without direct heat overcooking the exterior.
Cool in phases: Cheesecake should be left to rest in a turned-off oven, and cooled completely to room temperature before chilling. This gentle process will prevent drastic changes in temperature that could cause cracking.
Run a knife around the cake: Run a knife or offset spatula around the edge of the cake before cooling at room temperature to help the cake release from the sides, preventing cracks.
Chill before serving: For the most sliceable texture, chill at least 8 or up to 24 hours before topping and serving.

Lemon Cheesecake Variations
Add your own unique twist to this cheesecake recipe with these fun twists and variations:

Crumb crust: Swap the lemon cookies for graham crackers, vanilla wafers, shortbread cookies, gingersnaps, and more as desired. You can also add in some finely chopped nuts or shredded coconut.
Extracts: Add vanilla bean extract or paste for added depth, or almond or coconut extract for a fun twist.
Spices: Sprinkle a bit of ground cardamom, cinnamon, ginger, or other favorite spices into the filling for added complexity.
Citrus: Lemons can be swapped for Meyer lemons, blood oranges, oranges, limes, or even grapefruit for a unique flavor profile. You can also top the cake with other types of curd as desired, including passionfruit or orange curd.
Swirls: Add a swirl into the batter in the place of the yellow hue with blueberry puree or raspberry jam.
Garnishes: Top the cake with candied lemon slices, edible flowers, toasted meringue, or white chocolate shavings for a fun touch.

How To Store Leftover Cheesecake
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. Past that point, freeze in individual slices for quick thawing. Wrap tightly with plastic wrap and foil or place into a freezer-safe airtight container before freezing. Thaw in the refrigerator overnight before enjoying.

 

Little River Quiche

This was the first quiche that we ever tried to make in our own, and the recipe was given to us by Patricia Shelton at a prayer breakfast one morning while we were attending Little River Baptist Church in Montpelier. It’s taken me just a little bit to get this recipe into our files (roughly since 2019) but it’s our go to every time we want to make quiche. We rarely make it the same way twice and you can feel free to substitute in whatever you want. I put Patricia‘s recipe at the bottom and how we make it just below. It’s a great recipe to use leftover vegetables, but taylor to what you prefer. 

~1# bacon or ham or diced lunch meat, really use what you have or want

1c shredded mozzarella 

1c shredded cheddar, Colby Jack, pepper jack, etc 

4-6 eggs

1 c raw whole milk, maybe more if it gets too thick

1c broccoli or more, use what you have

Salt and pepper

1 deep dish pie crust

Mix eggs and milk together Until smooth. Add cheese, meat, broccoli. Salt and Pepper for what your family likes. Cook on a sheet pan in a 350° oven for 40 minutes or until set. We often make two, so it will need to cook longer.

Make-ahead Ham & Cheese Quiche

1# Cubed ham

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese or colby jack cheese

4 eggs

8oz. Whipping cream

1 deep dish pie crust

1. Lightly beat eggs and cream until yolks are blended into cream, add ham and cheese and mix well. 

2. Cover in bowl and refrigerate over night.  3. Next morning pour into pie crust, and bake at 350 for 40 minutes. Serve hot or room temperature.

Chocolate Chess Pie

Found in SL November 2024 here

 

1/4 cup unsalted butter
1/4 cup semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs, at room temperature
1/4 cup heavy whipping cream
2 tsp. vanilla extract
1/2 tsp. kosher salt
1/4 cup unsweetened cocoa
2 Tbsp. all-purpose flour or fine yellow cornmeal
1 frozen piecrust (such as Marie Callender’s), parbaked according to pkg. instructions
Whipped cream

Preheat oven to 350°F. Melt butter and chocolate chips in a large microwavable bowl on HIGH in 30-second intervals, stopping to stir between each, about 1 minute total.
Whisk brown sugar into chocolate mixture. 

Whisk in eggs, 1 at a time, until fully incorporated.
Stir whipping cream, vanilla, and salt into chocolate mixture.
Sift in cocoa and flour (or cornmeal, if you prefer a little more texture); whisk just until combined.
Pour mixture into parbaked piecrust.
Bake in preheated oven until center is puffed but still jiggles slightly, 35 to 40 minutes. 

Let cool completely before slicing, about 1 hour, 30 minutes. Serve with whipped cream. 

Apple Cider Bundt Cake

Found in SL November 2024 here. In the magazine it's called Apple Cider Doughnut Bundt Cake.

1/2 cup packed light brown sugar
1 1/4 cups granulated sugar, divided
1 cup unsalted butter, softened and divided
3 large eggs
2 tsp. vanilla extract
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
2 1/2 tsp. ground cinnamon, divided
1 1/4 tsp. ground ginger
3/4 tsp. grated fresh nutmeg, divided
1 cup apple cider
1/2 cup unsweetened applesauce

Preheat oven to 350°F. Coat a 10-12 cup Bundt pan with baking spray, and set aside.
 
Beat brown sugar, 1 cup of the granulated sugar, and 3/4 cup of the butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. With mixer on low speed, add eggs, 1 at a time, beating well after each addition. Beat in vanilla until just combined.
  
Whisk together flour, baking powder, salt, baking soda, 2 teaspoons of the cinnamon, 1 teaspoon of the ginger, and 1/2 teaspoon of the nutmeg in a large bowl until combined.

Stir together apple cider and applesauce in a small bowl until just combined.

With mixer on low speed, add flour mixture and apple cider mixture alternately to butter mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape down sides of bowl as needed.
   
Transfer batter to prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 10 minutes.
  
Invert cake onto wire rack, and remove pan.
Microwave remaining 1/4 cup butter in a small heatproof bowl on HIGH until melted, about 30 seconds.
  
Stir together the remaining 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon each ginger and nutmeg in a small bowl until combined.
  
Set cake on a wire rack over a large, rimmed baking sheet. Brush warm cake with melted butter. Sprinkle evenly with cinnamon-sugar mixture; repeat with any excess from baking sheet until all cinnamon-sugar mixture is used, pressing gently to adhere to cake. Let cool completely on wire rack, about 2 hours. Store cake in an airtight container in refrigerator or at room temperature up to 3 days.

Harvest Sunrise Pie

Found in SL November 2024 here 

 

Oat Crumble Crust:
1 1/2 cups old-fashioned regular rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
6 Tbsp. unsalted butter, melted 
1 tsp. vanilla extract
Pumpkin Filling:
1 (15-oz.) can pumpkin puree
4 large eggs
1 cup packed light brown sugar
3 Tbsp. unsalted butter, melted
1 Tbsp. cornstarch
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. vanilla extract
1/2 tsp. kosher salt
Additional Ingredients:
Spiced Cranberry Compote (recipe follows)
Sweetened whipped cream

Prepare the Oat Crumble Crust: Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray; set aside. Stir together oats, flour, brown sugar, cinnamon, and salt in a large bowl. Pour melted butter and vanilla over oat mixture; stir together with a fork until mixture is crumbly. Transfer to prepared pie plate. Press firmly into bottom and up sides, using bottom of a measuring cup to help press mixture down and smooth out surface. Bake until it begins to brown slightly around edges, 10 to 12 minutes.

Meanwhile, prepare the Pumpkin Filling: Beat together pumpkin, eggs, brown sugar, butter, cornstarch, cinnamon, ginger, vanilla, and salt in a large bowl with a hand mixer on medium-low speed until well blended, about 1 minute. Remove crust from oven, and pour filling into crust.

Bake at 350°F until filling is set, about 45 minutes. Let cool completely on a wire rack, 2 to 3 hours. Spoon Spiced Cranberry Compote over cooled pie. Pipe or dollop with sweetened whipped cream.

Spiced Cranberry Compote MAKES 1 3/4 CUPS

Whisk together 1/4 cup water and 1 1/2 teaspoons cornstarch in a heavy-bottomed large saucepan until cornstarch is dissolved, about 30 seconds. Whisk in 2/3 cup granulated sugar, 3 tablespoons honey, and 1 1/2 teaspoons pumpkin pie spice until combined. Stir in 1 12 oz. package fresh or frozen cranberries. Cook over medium-high, gently stirring occasionally to avoid breaking berries too much, until thickened, about 15 minutes. Remove from heat, and transfer to a medium-size heatproof bowl. Let cool, uncovered, until room temperature, about 1 hour. Store in an airtight container in refrigerator up to 5 days. 

Grapefruit Meringue Pie

Found in SL Jan/Feb 2023 issue here

 

Crust
1 1/2 cups crushed graham crackers (from about 11 cracker sheets)
2 Tbsp. granulated sugar
1/2 tsp. ground ginger
1/4 tsp. kosher salt
5 Tbsp. unsalted butter, melted
Filling
1 1/4 cups granulated sugar
1/3 cup cornstarch
2 Tbsp. grated grapefruit zest plus 1 1/4 cups fresh juice (from 2 Ruby Red grapefruit)
4 large egg yolks
4 Tbsp. unsalted butter, cubed
Meringue
4 large egg whites
1/4 tsp. cream of tartar
1/2 cup granulated sugar

Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, sugar, ginger, and salt in a large bowl until combined. Stir in melted butter. Transfer to a 9-inch pie plate, pressing firmly into bottom and up sides. Bake until Crust is set and light golden brown, 12 to 14 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.

Prepare the Filling: Whisk together sugar and cornstarch in a medium saucepan. Whisk in grapefruit juice, 1/2 cup water, and egg yolks; cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Remove from heat; whisk in butter until melted and combined. Pour mixture through a fine mesh strainer into a heatproof bowl. Stir in grapefruit zest until combined.

Pour Filling into cooled Crust. Place a piece of plastic wrap directly on surface of Filling. Refrigerate until set, about 3 hours.

Prepare the Meringue: Beat egg whites and cream of tartar with an electric mixer on high speed until frothy, about 1 minute. Gradually beat in sugar. Continue beating until sugar is dissolved and stiff peaks form, about 4 minutes.

Remove plastic wrap from surface of pie. Spoon Meringue over chilled pie. Using a kitchen torch, toast Meringue until lightly browned. (Alternatively, broil pie on center rack of the oven 6 inches from heat source until just browned, 2 to 3 minutes, watching carefully to prevent Meringue from burning.) 

 

Little Layer Chocolate Cake

Found in SL April 2026 here

 

24 oz. evaporated milk
6 cups granulated sugar, divided
1 cup unsweetened cocoa powder
3 Tbsp. light corn syrup
1 tsp. kosher salt, divided
2 1/2 cups unsalted butter, softened, divided (5 sticks)
6 large eggs
3 tsp. vanilla extract, divided
4 1/2 cups soft winter wheat all-purpose flour (such as White Lily)
2 Tbsp. baking powder
2 cups whole milk
Cooking spray
9 8" round disposable aluminum pans
18 8" rounds parchment paper

Preheat oven to 425°F. Prepare 9 8" disposable aluminum pans with cooking spray and rounds of parchment paper.
 
In a large saucepan, whisk together evaporated milk, 3 cups sugar, cocoa powder, corn syrup and 1/4 teaspoon salt over medium heat. Attach a candy thermometer to pot and cook, whisking occasionally, to just at soft ball stage (234-236°F), about 15 minutes.

Meanwhile, cream (3 sticks) butter and remaining 3 cups sugar using a large heavy duty stand mixer.
Add in eggs, 2 at a time, until well incorporated, about 2 minutes. Add in 2 teaspoons vanilla.
Sift together flour and baking powder in a medium bowl. Add remaining 3/4 teaspoon salt to sifted flour mixture.

Add flour mixture and milk alternately in 3 additions, beginning and ending with flour mixture. Scrape down sides of mixer bowl with a rubber spatula and mix to incorporate fully, about 1 minute.

Once chocolate icing reaches soft ball stage, reduce heat to simmer and add remaining cup (2 sticks) butter and remaining teaspoon vanilla. Stir to melt butter, about 2 minutes. Maintain a very low simmer until first round of cake layers are out of oven.
   
Using a kitchen scale, add 4 oz. batter to each prepared pan. Using an offset spatula, spread batter as evenly as possible on bottom of pans.
  
Bake 4 layers at a time for 5 minutes in preheated oven. Remove from pan by placing a wire rack on top of pan and inverting pan to release cake layer.
 

Remove parchment from cake layer, and place first layer on cake stand. Remove icing from heat.
  
To assemble cake, pour about 1/4 cup hot icing onto first cake layer, just enough to make a very thin layer of icing, but not enough to seep over sides of layer. Repeat with remaining 7 layers.

Prepare same cake pans with more cooking spray and rounds of parchment; weigh out 4 oz. batter for each pan, and spread layers as before. Bake 4 layers at a time for 5 minutes in preheated oven; continue layering cake with icing and baked cake layers.
  
For top layer of icing, pour enough icing over top to seep over sides of cake.

Use an offset spatula or small rubber spatula to spread a generous layer of icing to fully cover sides and top of cake. (Icing will be thicker at this point, and you will have some leftover).
  
Let cake set at least 30 minutes or up to 1 day before slicing.

Key Lime Pie Bars

Found in Pioneer Woman magazine Spring 2026

 

Crust:

12 tbsp (1 1/2 sticks) salted butter, melted

24 graham cracker sheets

1/4 cup sugar

Filling:

1 8oz pkg cream cheese, room temp

5 large egg yolks

2 14oz cans sweetened condensed milk

1 cup key lime juice

2 tbsp grated lime zest (about 4 limes)

3/4 cup heavy cream

3 tbsp powdered sugar

 

Preheat the oven to 350°. Butter a 9x13" baking pan and line with parchment paper, leaving a 2" overhang; butter the parchment. Combine the graham crackers and sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture evenly into the bottom of the prepared pan. Bake until just set, about 10 minutes. Set aside to cool slightly.

 

Whisk 7 oz of the cream cheese in a medium bowl until smooth, about 1 minute. Whisk in the egg yolks until well combine, scraping the bottom and sides of the bowl. Add the condensed milk, lime juice, zest and whisk until well combined. Pour the filling into the crust.

 

Bake the bars until the center is just set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerated until chilled, at least 2 hours.

 

Use the parchment paper to carefully remove the bars to a cutting board. Cut into squares. Before serving, whisk together the powdered sugar and the remaining 1 oz cream cheese in a medium bowl until well combined. Gradually add the heavy cream and whisk until medium peaks form. Dollop or pipe onto the bars and garnish with ore grated lime zest.

 

Ham Quiche

Found in Pioneer Woman magazine Spring 2026

 

1 refrigerated pie crust (14oz)

4 large eggs

1 c half and half

1 tbsp chopped fresh parsley

1 tbsp dijon mustard

1 1/2 tbsp ap flour

1/4 tsp salt

black pepper

1 1/2c diced ham

1 c shredded sharp cheddar cheese

1 small shallot, finely chopped

 

Preheat oven to 375° with a baking sheet on the middle rack. Fit the pie crust into a 9" pie plate (not deep dish). Fold the edges of the crust under itself and crimp as you like. Chill in the refrigerator while preparing the filling.

Whisk together the eggs, half and half, parsley, mustard, flour, salt and pepper in a large bowl. 

Sprinkle the ham, cheddar cheese, and shallot in the bottom of the chilled pie crust. Pour in the egg mixture.

Place the quiche on the preheated baking sheet and bake until puffed around the edges and the center is set, 40-45 minutes. Let cool on the baking sheet for at least 30 minutes before slicing.

 

Cinnamon Streusel Muffins

Found in The Pioneer Woman magazine Spring 2026

 

Streusel:

1/2 c ap flour

1/2 c old fashioned oats

1/2 c packed dark brown sugar

3/4 tsp salt

5 tbsp salted butter, cubed and room temp

Cinnamon Swirl:

1/4 c dark brown sugar

2 tbsp salted butter, melted and slightly cooled

1 tbsp ap flour

1 tsp cinnamon

Muffins:

2 c ap flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 c sour cream, room temp

1 stick salted butter, melted and slightly cooled

1/2 c dark brown sugar

1/2 c sugar

2 large eggs, room temp

1/2 tsp vanilla

Glaze:

1 c powdered sugar

1-2 tbsp milk

 

Preheat the oven to 375°. Line 12 cup muffin pan with liners. Make the streusel:  Stir together the flour, oats, brown sugar, and salt in a small bowl. Cut in the butter until pea-size crumbs form. Set aside.

 

Make the cinnamon swirl: Whisk together the brown sugar, butter, flour, and cinnamon in a small bowl. Set aside.

 

Muffins: Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk together the sour cream, melted butter, brown sugar, sugar, eggs, and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with spatula just until no streaks of flour remain. The batter should be thick but smooth.

 

Divide half of the batter evenly among the muffin cups. Spoon 1 tsp of the cinnamon swirl mixture over the batter in each cup. Top with remaining batter, filling each cup 3/4 full. Sprinkle with streusel, pressing lightly to adhere.

 

Bake until the muffins are golden brown and spring back when gently pressed, 30-32 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely, about 30 minutes.

 

Make the glaze: Whisk together the powdered sugar and 1 tbsp milk in a bowl. Slowly add up to 1 more tbsp milk until the glaze is smooth and easy to drizzle. Drizzle over the cooled muffins and let set. 

Bacon & Egg Breakfast Pizza

Found in The Pioneer Woman magazine Spring 2026

 

8 oz bacon, cooked and diced

1 20oz bag frozen shredded hash browns

1 1/4 tsp salt

3/4 tsp pepper

2 8oz tubes crescent dough sheets

2 tbsp grated parmesan cheese 

8 large eggs

3 tbsp heavy cream

3 cups shredded cheddar cheese (~12oz)

2 green onions, thinly sliced 

 

Preheat oven to 375°. Line 13x18" rimmed baking sheet with parchment paper.

 

Heat 3 tbsp of bacon fat in a skillet over medium high heat. Add the hash browns and season with 1tsp salt and 1/2 tsp pepper. Cook, flipping and stirring occasionally until golden, 8-10 minutes. Transfer to a paper towel covering a plate.

 

Unroll both crescent dough sheets on the prepared baking sheet. Pinch the seams together to create a large rectangle and gently press the dough out. Roll in the edges of the dough to create a crust. Sprinkle the dough with parmesan cheese. Bake until lightly golden, 10-12 minutes.

 

Whisk the eggs, heavy cream, and remaining salt and pepper in a medium bowl. Heat 2 tbsp of bacon fat or butter in a skillet over med-low heat. Add the eggs and let it cook about 30 seconds, then stir occasionally for the next 1-2 minutes to create large curds of scrambled egg. One the eggs are set but still look slightly wet, remove from the heat and spoon onto a plate to stop the cooking.

 

Spread the hash brown mixture onto the crust. Sprinkle with 1/2 cups cheese. Spread the scrambled eggs over the cheese. Sprinkle with the bacon and the remaining cheddar. Bake until the cheese is melted, 10-12 minutes. Sprinkle with green onions and serve.

Bacon & Egg Bites

Found in The Pioneer Woman magazine Spring 2026

 

6 slices bacon, cooked and crumbled

1 cup cottage cheese

8 large eggs

3/4 tsp salt

1/2 tsp pepper

3/4 cup shredded pepper jack cheese (~3oz)

2 4oz cans chopped green chile peppers, drained and patted dry

4 green onions, thinly sliced

 

Preheat oven to350°. Spray a muffin pan.

Puree cottage cheese in a blender until smooth and creamy, about 1 minute. Add the eggs, salt, pepper and blend until smooth.

Mix together the cheese, chiles, green onions, and bacon in a medium bowl. Divide into 12 muffin cups and pour the egg mixture in.

Bake until the eggs are just set, 25-30 minutes. Let cool for 5 minutes, then remove the egg bites from the pan.

These can be frozen for up to 2 months. To reheat, microwave 60-90 seconds or heat in a 325° oven for 15 minutes. 

Bacon & Egg Croissant Boats

Found in The Pioneer Woman magazine Spring 2026 issue.

6  croissants

6 slices of bacon
1 red bell pepper, chopped

1 shallot

3 cups baby spinach, coarsely chopped

1/2 tsp salt

1/2 tsp pepper

6 eggs
6 tbsp pesto (optional) 

3/4 cup shredded cheese: like cheddar, fontina, havarti (~3 oz)
2 tbsp fresh basil, chopped

1. Preheat the oven to 375°F.
2. Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.

3. Pour off all bacon fat but 1 tbsp. Add bell pepper and shallot. Cook about 3-4 minutes over medium heat. Stir in spinach, salt, and pepper and cook until wilted. Remove from heat and let cool.
3. Cut the croissants on top using a serrated knife to form a boat shape. Press the inside down to make a cavity for filling.
4. Place the croissants on a baking sheet. Mix all the ingredients together but the eggs and basil. Divide all the mixed ingredients into the 6 boats.
5. Crack an egg into each croissant boat.
9. Bake for 15-20 minutes, or until the eggs are set to your liking.
10. Garnish with chopped basil before serving.

Peppermint Meringues

Found in SL Dec 2024 issue here

 

2 large egg whites
1/4 tsp. cream of tartar
1/2 cup superfine sugar
5 1/2 tsp. cornstarch
1/8 tsp. peppermint extract
Red food coloring gel

Preheat oven to 225°F with racks in middle and lower third positions. Gather all ingredients.

Line 2 large baking sheets with parchment paper, and set aside.
 
Beat egg whites with a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Add cream of tartar, and beat 30 seconds.

Stir together sugar and cornstarch in a small bowl until combined.

With mixer on medium-high speed, gradually add sugar mixture, 1 teaspoon at a time. Beat on medium-high speed until glossy, sugar is mostly dissolved, and medium-stiff peaks form, about 5 minutes. Beat in peppermint extract until just combined, about 15 seconds.

Using a small paintbrush, brush 3 to 4 stripes of food coloring gel down the length of the inside of a piping bag.
  
Fill the bag three-quarters full with meringue. Cut a 1/2-inch hole at the tip of the bag.
   
Pipe 1-inch-wide x 1-inch-tall mounds onto prepared baking sheets, about 1 inch apart. (The first piped mounds will be very red, but the color will fade as you continue to pipe.) Repeat food coloring gel-brushing process with clean piping bags until all meringue is piped.
    
Place baking sheets in middle and lower third positions of preheated oven; reduce oven temperature to 200°F. Bake until meringues are dry to the touch and hollow sounding when tapped, 1 1/2 to 2 hours. Turn off oven; let meringues cool completely in closed oven, at least 3 hours or up to 8 hours. Store in a sealed container at room temperature up to 1 week. 

 

Strawberry Pavlova

Found in SL April 2023 and here

1 1/2 cups packed light brown sugar
1 cup granulated sugar, divided
9 large egg whites, at room temperature
1/4 tsp. cream of tartar (optional)
Pinch of kosher salt
1 lb. fresh strawberries, hulled and quartered
1 (6-oz.) pkg. fresh raspberries
6 cups thawed frozen nondairy whipped topping (from 2 [8-oz.] containers)
1/4 cup loosely packed fresh baby basil leaves

Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Whisk together brown sugar and 3/4 cup of the granulated sugar until no lumps remain. Set sugar mixture aside.

Beat egg whites, cream of tartar (if using), and salt with a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Increase speed to high, and gradually add sugar mixture. Beat until stiff peaks form, 8 to 10 minutes. (The meringue should be glossy, and sugar should be dissolved completely.)

Spread the meringue almost to the edges of the prepared baking sheet using an offset spatula. Bake in preheated oven until pale off-white, about 2 hours. Turn off oven, and let meringue cool, undisturbed, inside oven with door closed, at least 3 hours or up to 12 hours.

During the last 30 minutes of cooling, toss together the strawberries, raspberries, and remaining 1/4 cup granulated sugar in a medium bowl until combined. Set aside.

Transfer cooled meringue to a platter. Spread whipped topping evenly over meringue, leaving a 1 1/2-inch border. Spoon berry mixture over whipped topping, and top with basil leaves. Serve immediately.

Lemon-Pistachio Pavlova
Prepare recipe as directed, omitting berry mixture and basil. Drop spoonfuls of lemon curd (1 cup) over whipped topping on meringue in Step 5; swirl with a knife. Top with 1/2 cup chopped pistachios. 

 

Coconut Macaroon Pavlova
Omit berry mixture and basil; sprinkle 1 cup toasted coconut over whipped topping on meringue. Drizzle with 2 oz. melted dark chocolate. 

Sheetpan Quiche

Found in SL April 2023 here

1 (14.1-oz.) pkg. refrigerated piecrusts
All-purpose flour, for dusting surface
1 Tbsp. unsalted butter
1 lb. fresh asparagus, cut into 1 1/2-inch-long pieces
4 cups fresh baby spinach
1 3/4 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
6 oz. Gruyère cheese, shredded (about 1 1/2 cups)
12 large eggs
2 cups half-and-half
3 Tbsp. chopped fresh chives
2 tsp. chopped fresh dill
1/2 cup fresh or frozen sweet peas

Preheat oven to 375°F. Coat a 15- x 10-inch rimmed baking sheet with cooking spray.
Stack 2 crusts on top of each other on a lightly floured surface, and roll into a 17- x 12-inch rectangle.
Transfer crust to prepared baking sheet, pressing into bottom and up sides. Tuck edges of crust under, and crimp as desired. Top crust with a piece of parchment paper; fill with pie weights or dried beans.
Freeze, uncovered, 10 minutes.

Bake in preheated oven until crust is set and edges are browned, about 20 minutes. Remove parchment paper and weights, and let cool 10 minutes.

While crust is cooling, melt butter in a large skillet over medium-high. Add asparagus, and cook, stirring often, until tender-crisp, about 4 minutes. Stir in spinach, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until spinach is just wilted, about 1 minute. Remove skillet from heat.

Sprinkle 1 cup of the cheese evenly in bottom of baked crust. Whisk together eggs, half-and-half, chives, dill, remaining 1 1/4 teaspoons salt, and remaining 1/4 teaspoon pepper in a large bowl until combined. Pour egg mixture over cheese in crust. Top evenly with asparagus and spinach mixture; sprinkle with peas and remaining 1/2 cup cheese.

Bake at 375°F until filling is set, 25 to 30 minutes. Let cool at least 20 minutes before slicing as desired. 

 

Duff Goldman's Gingerbread Cupcakes

Recipe found in Food Network Magazine Dec 2022 here

 

1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
2 large eggs
1 cup molasses
2 cups all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking soda
1 cup boiling water
 

For the Frosting:
4 cups confectioners’ sugar
1 8-ounce package cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
1 tablespoon pure vanilla extract

Preheat the oven to 350˚ F and line two 12-cup muffin pans with cupcake liners.
Make the cupcakes: Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Beat in the eggs one at a time, then beat in the molasses, scraping down the bowl.
Sift the flour, spices and salt into a medium bowl; add to the butter mixture and beat until just combined. Combine the baking soda and boiling water in a small bowl, then fold into the batter (it will be runny). Divide among the muffin cups. Bake until a toothpick comes out clean or with crumbs, about 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
Meanwhile, make the frosting: Beat the confectioners’ sugar, cream cheese, butter and vanilla in a large bowl with a mixer on low speed until incorporated. Increase the speed to medium high and beat until smooth. Spread or pipe on the cupcakes. Dust with cinnamon.