Recipes that Remind us of Home


David’s Pancake is a recipe that my dad used to make a lot during the holidays. It’s simple, delicious, and is one of those meals that reminds me of home every time I eat it. 


David’s Pancake – Jack Keck’s recipe


2 eggs ½ tsp salt

½ cup milk ½ cup all-purpose flour

2 tbls butter dash of nutmeg


Preheat the oven to 425 and just prior to cooking, use a round pie plate and add 2 tablespoons of butter so that it is melted and sizzling before pouring the batter into the pie plate.


In a mixing bowl, beat the eggs until light and fluffy. Add salt, flour and milk, mix well. Pour the batter into the ‘sizzling’ butter oven skillet and add a dash of nutmeg. The batter will souffle after around 25 minutes. Turn the oven down to 350 and cook for 5 more minutes. Remove from the oven. Butter and jelly taste best on this David’s Pancake. Enjoy. 



I chose this recipe because this is the breakfast my dad makes every time we have family over for the holidays. On Thanksgiving, Christmas Eve & Christmas Morning, the entire family wakes up to sausage, biscuits, n’ gravy and scrambled eggs. This recipe takes around a half hour to make, and serves around 8-10 people with leftovers. The recipe can be doubled to serve more


Sausage, Biscuits, N’ Gravy – Family Breakfast 

Kaylee Brown


  • 1lb Breakfast Sausage
  • ⅓ cup all purpose flour
  • 3 to 4 cups of milk (any type, skim, whole, etc.)
  • ½ teaspoon seasoned salt
  • 2 teaspoons of pepper
  • One pack flaky Pillsbury Buttermilk Biscuits (normally Pillsbury biscuits come in a 10ct, so one will be enough to serve 8-10 people if you want some leftovers; double the recipe and get two packs of biscuits)



  1. Cook biscuits with instructions on Pillsbury packaging
  2. Tear pieces of sausage and throw ‘em in the skillet. Brown the sausage over medium-high heat until the sausage is no longer pink, reduce the heat to medium-low, and start throwing in some flour. You want to put in around half of your flour and stir it so that the sausage soaks it all up. Then, you want to add more little by little. Stir it around and cook it for another minute or so; and then start pouring in your milk. 
  3. Cook the gravy, and stir it frequently so it doesn’t get too thick or too watery, (this will take around 10-12 minutes). Sprinkle in the salt and pepper and then stir until the gravy is a consistency of your liking. If you see that your gravy is getting too thick; add a little milk (½ cup or smaller), keep adding as needed. Taste your sausage and gravy and add seasoning as needed. 
  4. Tear biscuit into halves and then place biscuit halves on a plate and spoon the sausage and gravy over your biscuits. Now it’s ready to eat!



I chose this recipe because this is my Dad’s absolute favorite dessert, it was first made for him by my grandmother, his mom, when he was growing up, he then made it for me and my siblings, and now we make it for him on special occasions like his birthday and of course Father’s Day. This dessert is a family classic that will always bring back the memory of cooking it with my siblings for the first time and absolutely killing  it, I mean it was delicious,  the crisp was perfectly well…crisp, and the  filling just sweet enough. ~LaNiyah Goff


Apple Crisp Recipe


Prep: 15 minutes   

Cook: 45-60 minutes 

Total Time: About 60-75 minutes

Servings: 8



Apple Filling:

5 cups fresh apples, sliced (and peeled if you so prefer)

1/2 cup granulated white sugar

1/2 tsp cinnamon

1 teaspoon vanilla extract



1 cup all purpose flour

2/3 cup old fashioned oats

1 1/3 cup packed brown sugar

1 teaspoon cinnamon

1/2 tsp salt

1/2cup (1 stick) butter, melted



  1. Preheat your oven to 350 degrees. Grease a large baking dish with either butter or cooking spray and then set it aside.
  2. Add the sliced apples along with the cinnamon, sugar, and vanilla extract into a large bowl and mix until all of the apples are evenly coated, then pour the apples into the baking dish you set aside.
  3. In a separate, medium-size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until evenly mixed and crumbly. Equally, sprinkle the crumb mixture over the apples.
  4. Bake in the preheated oven for 45-60 minutes until the topping is golden brown. Allow it to cool for 10 minutes before serving. 
  5. Serve warm with vanilla ice cream on top and enjoy!
  6. This recipe was one that I made with my mom when I was very young. It is close to me because it was the first cooking experience I was heavily involved with.



Hot Dog Cheesy Bread – Luke Welch


4 hot dog buns

Garlic Seasoning

Olive oil


Cookie sheet

Aluminum foil


Cooking Brush



  1. Break all the Hot dog buns in two and lay out on a cookie sheet
  2. Use the brush and apply a light amount of olive oil to each bun
  3. Spread butter across each bun
  4. Apply a decent amount of garlic seasoning
  5. Place in oven for 5-8 minutes at 
  6. Remove from the oven and Enjoy!



Growing up, my mom used to love making fried catfish either with a side of mac and cheese or spaghetti. Which always came with a piece of her delicious honey butter cornbread. And everytime I would always be so excited to help her which was one of my favorite things that we did together when I was young. But my favorite thing about her honey cornbread was adding the honey butter on top which was my job, and it would look so pretty and would taste so soft and moist. 

My Mom’s Honey Butter Cornbread- my favorite dish to make 

1 cup yellow cornmeal  ½ tsp salt                                          For Honey Butter: 

1 cup all-purpose flour  ⅔ cup granulated sugar                  4 tbs salted butter, softened 

1 tbsp baking powder 1 cup whole milk, room temperature 1-2 tsp honey 

 ⅓ cup honey              2 eggs, room temperature  


Makes at least 12 slices 

Prep Time: 10 minutes 

Cook Time:25 to 30 minutes 

Total Time: 40 to 45 minutes 




  1. Preheat oven to 350 degrees 
  2. Add yellow cornmeal, flour, baking powder, salt, and sugar in a large bowl. Whisk together and set aside.
  3. In a separate bowl, mix together wet ingredients until well combined. 
  4. Whisk wet ingredients into the dry ingredients until the ingredients are combined. (Don’t over mix)!
  5. Pour batter into a prepared 10 inch cast iron skillet. 
  6. Bake for 25-30 minutes or until the center is cooked through and the top is golden brown. 
  7. Remove from oven and top with prepared honey butter and enjoy



This banana cake with a coffee-chocolate frosting is important to my family. My grandma made up this recipe years ago, and it’s a tradition to bake this cake for Thanksgiving, and all during the holiday season. Even though the real recipe is a well kept secret, this recipe is the closest possible to this delicious dessert!


Banana Cake with Coffee Frosting


Total Time: 55 minutes 


Serves 10


Utensils needed

3 round 8-inch cake pans          Stand mixer

Medium bowl                             Spatula 

Measuring cups                         Measuring spoons 




1 1/2 cups milk                          2 tablespoons lemon juice

3/4 cup butter, room temp         1 cup light brown sugar

1 cup granulated sugar             3 eggs

1 tablespoon vanilla extract      1 teaspoon kosher salt

1 1/2 teaspoons baking soda    3 cups flour                               

3 ripe medium bananas mashed



2/3 cup melted butter                

2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

4 tablespoons strong coffee 



Preheat the oven to 325°F. Coat 3 8-inch round cake pans or with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.


In a medium bowl combine the milk and lemon juice. Stir and set aside.


In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed for 2 minutes. Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.


Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary. Finally mix in the bananas until just incorporated.

Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.


Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.



Sift powdered sugar and cocoa powder together in a large mixing bowl. 


Pour in melted butter and strong coffee and mix.


Use a wire whisk to whip together until fluffy and smooth- about 3-4 minutes. 


Frost cake once completely cooled. 




Dad’s Caramel Cake


My father has always had a passion for cooking and baking. He says it is his love language. My dad likes to go crazy during the holidays and spoils us with delicious meals and desserts. One of them being his famous Homemade Caramel Cake. This is one of my favorites and I would really like to share it with you.


Ingredients: makes about 8 Slices of cake



3 cups All-Purpose Flour

1 ½ cups Granulated Sugar

½ cup Light Brown Sugar

1 tablespoon Baking Powder

¾ teaspoon Salt

¾ cup Unsalted Butter

¼ cup Canola Oil

1 ¼ cup Whole Milk

3 large Eggs 

1 tablespoon Vanilla Extract



2 cups Brown Sugar

1 cup unsalted butter

¼ teaspoon Salt

⅓ cup Whole Milk

⅓ cup Heavy Cream

2 cups Powdered Sugar

1 tablespoon Vanilla Extract



8” Cake Pans

Electric Mixer

Mixing Bowls



1 – 1 ½ hours


Step by Step: CAKE


Preheat the oven to 350 F and lightly grease and flour the sides and bottom the pan (so the cake does not stick to the pan) Set aside.


In the electric mixer, stir in the flour, sugars, baking powder, and salt until well combined.


With the mixer on low speed, add the butter one tablespoon at a time until there is a crumbly mixture. Stir in the oil until it is well combined.


In a separate bowl, whisk together the milk, eggs, and vanilla extract. With the mixer on low speed, gradually add the milk mixture into the flour mixture. Once combined, pause to scrape the sides and bottom of the bowl, then gradually increase the speed to high and mix for 30 more seconds.


Divide batter evenly into the floured pans and bake at 350f for 30-35 minutes or until a toothpick is inserted and taken out with a few moist crumbs.


Set the cake aside to cool.


Step by Step: ICING


Combine brown sugar, butter, salt, milk, and heavy cream in a medium sized saucepan on medium heat. Stir mixture until sugar is completely dissolved and comes to a boil. 


Once at a boil, cook for 5 minutes, stir constantly.


Add powdered sugar and vanilla extract to the mixture and mix with an electric mixer. Until fully combined. Set aside to cool.


Spread icing over the cake. Allow icing to solidify completely before icing the cake and ENJOY!


Noah Noronha


Fluffy chocolate chip cookies


Me and my family made these chocolate chip cookies every year during christmas time, this recipe brings back many memories


​​1 ½ cups all-purpose flour

  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 1 egg
  • ½ cup softened butter
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 cup chocolate chips or chopped chocolate

Preheat oven to around 350 f

Mix butter and sugar thoroughly

Add egg and vanilla extract and mix even more

 Mix all dry ingredients

After mix the dry and wet ingredients and mix

Add chocolate chips into the mix

Put medium portions in a baking pan and bake for 10 minutes





Sopa Borracha Recipe 

For as long as I can remember, the holiday season meant it was time for Sopa Borracha. In English it translates to “drunk soup”. My grandma and her sisters have always been the ones to make it. They recently taught my mom and her sister and one day they’ll teach my sister and I. 



-6 cups flour , sifted                           – 1½ cup fruit cake mix

-12 eggs                                                 -1½ cup muscat wine

-1 cup caster sugar                            -1 cup sherry

-2 teaspoons baking powder          -1 cup caster sugar

-¼ teaspoon salt                                 -2 sticks cinnamon

-2 teaspoons lemon zest                   -2 slices lemon

-1 teaspoon vanilla extract               -2 cups water




Marinate the fruit cake mix in a large bowl with the liquors for 6 hours. In a saucepan, pour the water, sugar, lemon slices, cinnamon, and cloves. Bring to a boil over high heat. Lower the heat and simmer on low heat until it forms a syrup that is not too thick. Filter and let it cool down to a temperature of about 80 F / 25 C. Mix the fruit cake mix and all their marinade in syrup. Generously soak them in the syrup. Let stand for 15 minutes. Move to a bowl so it is ready for cake. 

Sponge cake

Preheat the oven to 350 F / 180 C. Separate the eggs. In the bowl of a stand mixer, beat the whites and sugar until stiff, and continue to add the yolks one by one while beating. Mix the flour, salt and baking powder and, using a spatula, gently add the mixture to the eggs. Finally add the lemon zest, marinated fruit cake mix, and vanilla. Pour the dough into a mold lined with parchment paper. Bake for about 40 minutes or until fully baked. When inserting a toothpick, it should come out clean and dry.




By Brooke Blach


Naleśniki are traditional, thin pancakes from Poland. This food has a very special place in my heart. Ever since I was younger my Polish grandmother would make me nalesniki everytime I would come to visit. 



½ liter of whole milk         water

White flour                       cream cheese 

Sugar                               one yolk

Vanilla syrup                     half cup of sugar

Eggs                                 butter

Olive oil

Whole buttermilk




  1.     Make pancakes

Half a liter of whole milk (17 oz. or 2.1 cups), 20 dkg (7 oz.) of white flour, one spoon of sugar, one teaspoon of vanilla syrup, 4 eggs. Mix it all very well. It will remain liquid.

Take 9 inch frying pan and heat it up for few minutes on the stove, put small amount of olive oil and spread it

evenly over the whole surface.

Use 4 inch kitchen tincture to pour the pancake mix onto the pan and spread it over the pan to make a thin layer.

Fry it until the bottom part turns light brown. Flip it over to the other side and fry until it is light brown. Take it off and do it until all mix is used.

  1.     Make white cheese spread

Pour half gallon of cultured whole buttermilk (Borden Country Store Bulgarian) in a pot and heat it very slowly.

You will see the white part of milk separating from the water, white stuff will rise up and water will go down.

Keep heating it until white part becomes denser and a little harder and tastes like cheese. At that point use a sieve to move the white cheese to a different dish, dump the water out. Add 6 oz. of cream cheese spread (Philadelphia), one yolk, half cup of sugar and a spoon of vanilla syrup. Mix it all very well; blend it until it has the consistency of a cream.

  1.     Spread it Spread the cheese cream over each pancake and roll it. It can be consumed now or refrigerated for later.
  2.     Re-fry refrigerated nalesniki on a fry pan using butter, make sure not to overheat as butter burns fairly easily.




 M.B.C. (Mom’s Blueberry Cobbler) – Jacolby Becton

Growing up as a kid, my mother would always make the absolute BEST Blueberry Cobbler every year for thanksgiving. The sweet, buttery taste of the cobbler just melting in my mouth is something that is just too good not to share, so here I am giving you the recipe! 


Blueberry Cobbler 

Serving Size: 9

Time to Make: 75 minutes



4 cups blueberries

½ cup granulated sugar 

1 teaspoon lemon zest


Ingredients for Batter:

6 tablespoons butter

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

¾ cup milk

Ground cinnamon 



9×13 inch baking dish

Bowls (2)

Spoon to stir 




Preheat the oven to 350 degrees Fahrenheit.


Chop up the butter into slices and add to the baking dish. Put the pan in the preheating oven to allow butter to melt, remove when melted.


Add blueberries, sugar, and zest to one of the bowls and begin stirring.


In the other bowl, add the batter ingredients (flour, sugar, baking powder, salt). Stir in the milk just until everything is combined.


Pour blueberries over melted butter in the pan. Drizzle the batter over the pan and sprinkle a little cinnamon on top. 


Put the pan into the oven and key bake for 35-40 minutes, or until lightly golden, at 350 degrees fahrenheit. 


Remove from the oven and let cool down for 10 minutes. Then serve with a scoop of vanilla ice cream and enjoy!





I use this recipe because personally, I find that it gives the macaroni more flavor than how it’d taste with just cheese and mostly because it’s something my family makes every Thanksgiving and I eat it up.








The ingredients required is ½ a cup of milk, 4tbsp. Of butter, and 6 cups of water to boil the noodles


First you want to set the heat on the stove ¾ of the way and place your pot full of water on the heating stove then release the noodles inside, after waiting maybe 10-15 mins check the noodles and see if they are wiggly and once so grab your strainer and turn off the stove, then remove the pot from the stove and move towards a sink with the pot and strainer and strain all the water, then place the noodles back in and add 4 tbsp of butter and mix after that add the milk and cheese packet and steer, after that add your black pepper and still again, after its spread throughout the pot of macaroni, its ready to go.



Nanna’s Dressing

By: Gabbie Martin


Thanksgiving is a holiday for family gatherings and the taste of home. Something that reminds me of the home is my nannas dressing. One thing that my family can’t go without on Thanksgiving is this dressing. It’s a recipe passed down from the generations and now passed to anyone who wants to make it. Let’s get cooking!




  •     3 pkgs Martha White Cornbread (2 Yellow, 1 White)
  •     6 Slices Dried Bread (oven bake dry at 300* to dry out)
  •     1 1/2 Cup Yellow Sweet Onion (finely chopped)
  •     2 Cups Celery (finely chopped)
  •     1 Stick Margarine
  •     2 Cups Golden Delicious Apple (chopped)
  •     1 Cup Raisins (4 – 1.5 oz sm boxes)
  •     2-3 tsp Rubbed Sage
  •     2-3 tsp Poultry Seasoning
  •     2-3 tsp Black Pepper
  •     1 tsp Season Salt (or Reg Salt)
  •     2 Boxes Chicken Broth, 32 oz each  (or 4-5 Large Cans, 14.5 oz each)


Prep work


Prep day before so the dressing can sit in the fridge overnight to develop flavor

  • Need/Use a LARGE Bowl to mix all ingredients. 
  •     •    Need/Use LARGE Spoons &/or Spatulas to toss & mix
  •     •    Need/Use 2 LARGE 11X14 baking dishes (or poss. a 11X14 & 9X13)




   ⁃    Bake cornbread according to directions (use cast iron skillet &/or am casserole dish or pie plate – can make the 2 yellow together – 1 white separate)

    ⁃    Dry out bread (300* oven bake to dry out)

    ⁃    Sauté onion & celery in stick of butter

    ⁃    Crumble breads in LARGE bowl

    ⁃    Add sautéed ingredients

    ⁃    Add seasonings

    ⁃    Add apples & raisins

    ⁃    Mix & toss well before adding broth

    ⁃    Add chicken broth

    ⁃    Mix & toss well after adding broth

    ⁃    Cover & refrigerate overnight

     ⁃    Following morning add 3 eggs & mix well

    ⁃    Consistency should be a little soupy

    ⁃    Pour into 2 large 11X14 baking dishes (or poss. an 11X14 & 9X13)

    ⁃    Bake @ 350* for 1.5-2.5 hours (cover with foil until last 15-20 mins, then remove foil to brown top)


And enjoy! Happy Thanksgiving!




By Mercer johnson 


My family is Italian and I mean very Italian. We have passed once a week and yea my mom makes it good but my papoo(grandpa) makes the greatest red spaghetti. He makes it for us all the time during thanksgiving easter christmas you name it he even makes the noodles himself.Mt favorite memory was one not to long ago it was the summer in michigan and he made it for us it came out hot steamy and jut the most amazing pasta i have ever tasted. And if you wanna make it you can try it won’t be as good as his tho.


Use thighs and legs with skin on them. You need fat to create a tasty schmaltz.

Chicken preparation on both sides:

  • fresh lemon juice – coat thoroughly
  • salt (light – you can always add, not subtract)
  • fresh cracked pepper
  • oregano
  • granulated garlic – a sprinkle (not powder, salt, or fresh)
  • granulated onion – a sprinkle (not fresh)
  • LOTS of butter (this is critical for basting) – place pats on top of chicken

Roast in pan @350° approx. an hour or longer (until 180° internal)

Start with the skin up, baste often, turn over halfway through, turn again last 10

minutes to brown

Keep basting throughout!!!



#5 Spaghetti (I use Barilla)

Tomato paste – 3⁄4 to 1 tube (or can) / pound of pasta (approx.)

Low-sodium chicken broth (56 oz./pound of pasta) approx. **Bring to a boil**

Better Than Bouillon low sodium Chicken Base – 1 tsp per lb

**Immediately turn oven to 425°**

  • If too much butter left, skim some off with baster (don’t remove schmaltz)
  • Scrape pan with wooden spoon (get a squared-off spoon)
  • Place pan on stovetop – high
  • Add tomato paste – stir into schmaltz until slightly toasted
  • Add half of chicken broth to deglaze pan including sides
  • Add most of chicken broth (keep some for adding while cooking)
  • Add Better Than Bullion
  • Bring to boil
  • Add pasta, separating pasta constantly until flexing
  • Place in oven – turn pasta often, mixing, folding, and turning
  • Turn, turn, turn every couple of minutes
  • Add either broth or boiling water if necessary until pasta is “al dente”
  • Season to taste (extra lemon, salt, tomato paste)
  • Enjoy


Gingerbread cookies 

Jimena Garza


This is a recipe that my grandma started using. She found it online. Every Christmas we make gingerbread cookies and decorate them all together. Christmas doesn’t feel complete without these gingerbread cookies. 

Gingerbread cookies 


~ 10 Tablespoons unsalted butter 

 ~ 1 large egg

~ 3/4 cup packed brown sugar 

 ~ 1 teaspoon pure vanilla extract

~ 2/3 cup unsulphured molasses

~ 3 and 1/2 cups all-purpose flour 

~ 1 teaspoon baking soda

~ 1/2 teaspoon salt

~ 1 Tablespoon ground ginger

~ 1 Tablespoon ground cinnamon

~ 1/2 teaspoon ground allspice

~ 1/2 teaspoon ground cloves

  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium-high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok. 
  • In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  •  Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. 
  • Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling– the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough. 
  • Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow my suggested bake times. 
  • Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely. Once completely cool, decorate as desired. 
  • Cookies stay fresh covered at room temperature for up to 1 week.


It wouldn’t feel like Christmas without our favorite Christmas sweets and savory snacks. Traditions can be started from anywhere whether it’s a yearly party or a yearly treat made by a loved one. I make cookies every year but my favorite memory was making this with my little cousin on Christmas eve last year. So here’s one of my favorite treats to make for my family and friends and to share Christmas cheer.


M&M Chocolate Chip Cookies-Tradition started by me:) 

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes


M&M Chocolate Chip Cookie


1 cup brown sugar       ½ cup butter

1 cup sugar                 ½ cup oil

1 tsp baking soda        2 eggs

3 cups flour                 1 tsp vanilla

1 tsp salt                      ½ cup or chocolate chips/1 cup of M&Ms

1 tsp baking powder


Preheat the oven to 350 degrees Fahrenheit. 


Cream butter until fluffy and add in the sugar and mix again. Once that is done, add in the room temperature eggs and other sugars until light and fluffy. Then set that aside and grab a large mixing bowl and add in the flour, baking soda, salt, and baking powder. Then gradually mix the dry ingredients into the wet ingredients. Next, fold the chocolate chips and M&Ms into the batter and roll them into balls, and put them on a cookie tray lined with parchment paper. Bake for 7-8 minutes and then remove from the oven. And ENJOY! 


  • Nitika Bala


Gelb Family Latkes- Rachel Gelb

Around the holidays I always look forward to eating Latkes. The recipe for making Latkes has been in my family for generations and we normally make them for Hanukkah. Latkes are also referred to as a “potato pancake” because they are normally very flat. I’ve been eating them for as long as I can remember and I would definitely not be able to make them but maybe you can.


Gelb Family Latkes


Making Latkes takes almost no time at all since you fry them. This means that most of your time will be spent preparing to make them and eating them. To prepare them you will need 

1 ½ pounds of potatoes, 1 ½ of a yellow onion, 1 large egg, something to dry the Latkes and make them crispy (I recommend 2 tablespoons of Matzo Meal especially if you’ve ever had Matzo or breadcrumbs work too), 1 teaspoon of Kosher salt, 1 cup Canola oil or Chicken Schmaltz, and something to shred the potatoes with. You can use a food processor or a knife to do this.


Mix the potato starch, egg, matzo, and salt with the potatoes and onion, and create almost a patty-like potato pancake. Then fry each side until they are golden brown. When they are done, put them on a paper towel to help with the draining since no one wants a soggy Latke. 



Pumpkin cookies with cinnamon cream cheese frosting


It’s become a tradition that every year for thanksgiving my family and I spend time together baking my great grandma’s pumpkin cookies. The cookies are super good and I look forward to this every year.


These cookies are surfer soft and fluffy with a flavourful cream cheese frosting. This recipe can be made in one bowl and these are the utensils you will need:

  • Large bowl
  • Measuring utensils
  • Cookie sheet & parchment paper
  • Hand mixer & large mixing spoon

The ingredients for the cookies consist of:

  • 8 tablespoons, softened butter
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 ¼ cup canned pumpkin
  • 1 teaspoon pure vanilla extract
  • 2 ½ cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon salt

For the frosting:

  • 8 tablespoons softened butter
  • 3 cups powdered sugar
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons non-dairy milk as needed

Instructions for cookies:

  1. Preheat oven to 350 degrees and line a baking pan with parchment paper
  2. In your large bowl, mix together the butter with the brown and white sugar. You can either use the hand mixer or spoon. Once the butter and the sugars are mixed, mix in canned pumpkin, and vanilla until smooth.
  3. Now add the flour, baking soda and powder, cinnamon, ginger, and salt and mix until a doughy consistency is formed. Make the cookies into ball shapes and place them on the cookie sheet. Press them down to the desired thickness and bake for 11-14 minutes or until the tops are no longer shiny. When they are done, take them out and let them sit before applying the frosting.

Instructions for icing: 

  1. Using your hand mixer, beat the softened butter until creamy, then add powdered sugar, apple cider vinegar, and vanilla. Beat until everything is smooth, adding a tablespoon of milk at a time as needed.
  2. Once the cookies have cooled, put the frosting on the cookies and sprinkle with a little bit of cinnamon or nutmeg (optional) and enjoy!



Triple Chocolate Cake Recipe


The recipe that I would like to share with everyone in my parent’s triple chocolate cake and how we bake it around the winter every year. I chose this recipe because it is a staple in my household whenever family dinners are around. Every time it is made, the whole house smells like warm chocolate and everyone runs to grab a slice before it’s all taken out. 


The triple chocolate cake is made by my parents for every winter dinner. It takes about 4 hours total to create this cake and it serves about 12 people.

For this recipe the items needed to bake are:           

  • Bowls 
  • Pans 
  • Whisks 
  • Cups  
  • Measuring utensils    
  • Silicone spatulas  
  • Plates 
  • Butter knife 
  • Mixer 


Ingredients needed(cake base):  

  • All-purpose flour 
  • ¾ cups unsweetened natural cocoa powder 
  • 2 teaspoons baking soda 
  • 1 teaspoon baking powder 
  • 1 ¼ Salt 
  • 2 teaspoons espresso powder 
  • ½ Vegetable oil 
  • 2 large room temperature eggs 
  • 3 teaspoons pure vanilla extract 
  • 1 cup buttermilk 
  • 1 cup buttermilk 
  • 1 cup freshly brewed coffee 


 Ingredients needed (buttercream): 

  • 1 ¼ unsalted butter (room temperature) 
  • 4 cups confectioners sugar 
  • ¾ cup unsweetened cocoa powder  
  • 5 tablespoons heavy cream 
  • 2 teaspoons Vanilla extract 
  • ⅛ of salt


Instructions for the dish:  Preheat the oven to 350°F and grease two pans and line them with parchment paper. No mixer is required for the batter, whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Combine the wet ingredients into the dry ingredients, and proceed to add the coffee while stirring. Then, pour everything into 2 pans and set it into the oven for 23-26 minutes or until done. While you wait for the cake, you can make the buttercream in the process, which involves a mixer. You take the mixer and add in all the ingredients until fully stirred. Once the cake is done, you can apply your frosting and shape it as you please. Once you have your desired product, you should freeze it for 30- 60 minutes so it holds in place. Once done it is ready to serve and enjoy!



Chewy Chocolate Brownies


By Megan Robert


When I was little, I really liked brownies but only at a certain cafe near our house. However, a couple of years later, we ended up moving, and my mom set out to recreate those brownies and came up with this recipe. These can also make a great present if you just put the dry ingredients into a jar and add a set of instructions. 


Time: 27 minutes 

Serving size: 9 brownies 



1 cup granulated sugar

⅓ cup sifted cocoa powder

½ all-purpose flour

¼ teaspoon kosher salt

¼ teaspoon baking powder

½ cup butter, melted and cooled

2 large room temperature eggs

1 teaspoon vanilla extract




  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients (sugar, cocoa powder, flour, kosher salt, and baking powder) together in a bowl. 
  3. Melt the butter and set it aside to cool.
  4. In a medium bowl beat together the eggs and vanilla.
  5. Stir in dry ingredients.
  6. Pour in melted butter and mix until just combined.
  7. Line 8-inch square brownie pan with parchment paper. Use butter to make it stick to the bottom and sides. 
  8. Spread mixture evenly into the brownie pan. 
  9. Add chocolate chips or nuts on top (optional). 
  10. Bake for 20-22 minutes or until a toothpick inserted in the center comes clean. 





My mother would tell me how her favorite childhood dish was “barquinos”, meaning little boats in english. This stuffed zucchini recipe started with my grandmother, passed down to my mom, and now to me to share with you. This can be enjoyed at any occasion, and is simple to cook up


Barquinos recipe:


Prep time: 15 min – Cook time: 20 min – Total time: 35 min


Baking sheet

Cutting Board

6-8 medium zucchini 

1 pound ground beef 

1 tablespoon olive oil 

½ cup onion chopped

2 cloves garlic minced 

1 tablespoon Italian seasoning 

¼ teaspoon salt 

¼ teaspoon smoked paprika

1 tablespoon liquid smoke 

1 cup mozzarella cheese (can be any other cheese)


1)Preheat the oven to 375F. Slice zucchini in half and carve them out with a spoon. Chop the zucchini “meat” and set it to the side. On a baking sheet lined with parchment paper (or lightly greased with oil) line up the zucchini boats. 


2)Cook onion until golden (2-3 min) and add garlic to cook for a few seconds. Add meat and cook for 3-5 min until no longer pink. Add zucchini “meat”, Italian seasoning, salt, smoked paprika, and liquid smoke. Simmer for 8-10 minutes. 

3)Scoop mixture into zucchini boats once done cooking, and sprinkle a good amount of mozzarella cheese on top. Bake for about 15-20 min or until the cheese appears bubbly and fully melted. Enjoy!



Background: I chose to do Alfajores Cookies because it is something my family makes during the holidays, even though they definitely take a little bit of time, the process itself is not difficult at all.


Alfajores Cookies:


Serving Size: 12 Cookies


2 cups of all-purpose flour ¼ cups of confectioner’s sugar


¾ vegetable shortening, chilled Container of dulce de leche


Extra Confectioner’s sugar


First, you will have to preheat your oven to 350 degrees F. Stir flour and ¼ cup confectioner’s sugar together in a bowl. Rub the shortening into the flour until completely incorporated to form the dough, Roll out on a floured surface to ¼ inch thick, then cut into 1 to 1 ½ inch circles with a small, round cookie cutter. Place circles onto an ungreased baking sheet, and poke each twice with a fork. Bake for 15 minutes and remove them while they are still pale, they should not be brown. Let them cool completely. To assemble the alfajores, spread a generous amount of dulce de leche on one of the cookies then place another one on top. Repeat with the remaining cookies. Once done, completely cover/dust the cookies with remaining confectioner’s sugar.



In my family, we have this one dessert that we always make when it comes to any holiday and everyone loves it. There is always someone who makes it whether it’s me, my sister, or my grandma. This recipe has been an ongoing tradition for holidays for almost 60 years. It always brings so much joy.  


Great Grandma’s Banana Pudding 


Serving size of a group of 8 


4 largest eggs

¾ cup of sugar

3 tbsp of flour 

½ tsp of salt 

 2 cups of milk 

½ tsp of vanilla extract

30 to 40 vanilla wafers 

2 to 4 ripe bananas 


  1. Separate the yolks from the whites of 3 of the eggs and make sure you keep the whites in a separate bowl. Then add the remaining whole egg to the yolk
  2. In a saucepan, mix together 1/2 cup sugar, then flour and 1/2 teaspoon salt. Mix in the egg and 3 yolks, and then pour in the milk. Stir often until the mixture is thick which would take about 10 minutes. Turn off the heat and stir in the vanilla.
  3. Preheat the oven to 425 degrees F.
  4. Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Lay down a layer of vanilla wafers on top of the pudding. Then start to cut the bananas into thin slices and lay on top. Spread the remaining pudding over the bananas and continue putting down wafers and the bananas and passing ending with pudding. 
  5. Top with the whip cream of your choice



Grandpas Cookie Crumble (Chocolate Chip Cookies). This recipe is important to my family and I because throughout the years on holidays my grandpa would cook these cookies and every time we cook these cookies it reminds us of the good times we used to have making the cookies with him.


Grandpa’s Cookie Crumble- Grandpa Recipe


1 cup of butter      2 tablespoons of milk         2 teaspoons of vanilla extract

 A pinch of salt      1 ½ cups of flour                       1 cup of sugar

1 egg                       chocolate chips                        ½ brown sugar

¾ teaspoon baking soda


Preheat the oven to 350 degrees before making the cookies, grab a bowl and put one cup of butter into it. Once the butter has melted a little bit add your one cup of white sugar in with it.


Next add ½ cup of brown sugar,whisk and beat it when done adding it to the bowl(whisk till creamy). After, add one egg as well as 2 teaspoons of vanilla extract and once again beat it until it is combined. In another bowl add 1 ½ cups of flour to it, then add ¾ teaspoon of baking soda and a pinch of salt. Then stir. Add half of the flour mixture and mix it until it is combined.Add one however many chocolate chips you want and mix it. Shape the dough into balls, and put it into the refrigerator for 30 minutes. Next, put it in the oven for 10-12 minutes and enjoy your cookies.




This is an oreo dirt cake that looks exactly like a pot of flowers. Every Thanksgiving my great-grandma bakes this cake and tricks my little cousins into thinking they are flowers until she takes a slice and eats it. It is a fun tradition that my family on my mom’s side does to prank us but the cake turns out to be very delicious. (Kayla johnson)


Ingredient Checklist

  • ½ cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup confectioners’ sugar
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 3 ½ cups milk
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 32 ounces chocolate sandwich cookies with creme filling
  • Step 1
  • Chop cookies very fine in the food processor. The white cream will disappear.
  • Step 2
    Mix butter, cream cheese, and sugar in a bowl.
  • Step 3
    In a large bowl mix milk, pudding and whipped topping together.
  • Step 4
    Combine pudding mixture and cream mixture together.
  • Step 5
    Layer in a flower pot, starting with cookies and cream mixture. Repeat layers.
  • Step 6
    Chill until ready to serve.
  • Step 7
    Add artificial flowers and trowels. Enjoy!
  • ************************************
  • I chose an important dish that’s is a family tradition that is considered a dessert that we do for the holidays called a bunuelo my grandma mostly makes. It is a delicious dessert that is fried dough covered with cinnamon sugar. 


Abuelita Buñuelos recipe 

 Buñuelos dough recipe: 


  • All-purpose flour and Baking powder
  • Sugar
  • Salt
  • Egg
  • Butter (melted)
  • Warm water
  • Vanilla essence
  • Vegetable oil (for frying)
  • Sugar (for coating)

 How to make the dough on making the dough you need In a large bowl, mix the all-purpose flour, baking powder, sugar, and salt, and then form a hollow hole in the center and add the egg, melted butter, and vanilla. Mix everything together until the mixture resembles a coarse flour meal. Slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This will take less than 5 minutes. Cover the dough with a kitchen towel and let it rest for 30 minutes. While the dough is resting prepare your working area with a rolling pin, a large dish with the paper towel or open paper bags, extra flour for rolling the circles, and a large frying pan with the vegetable oil ready for the moment you start frying the buñuelos.

Shape the bunuelos divide the dough into 12 small balls and cover. Heat ¾ inches of oil in the large frying pan. Place one of the dough balls on your already floured working surface and stretch with your rolling pin. Roll out each ball to form a circle as thin as possible without breaking the dough.To give that extra stretching to the buñuelo, place the dough on an inverted bowl or clay pot covered with the pastry towel and pull the edges very gently. The buñuelo should be thin, almost transparent.

Fry the Buñuelos in very hot oil until they are golden and crispy. This step will take a few seconds. Place the buñuelos on a plate covered with paper towels to drain the excess oil. Serve warm or at room temperature and sprinkle with cinnamon sugar and enjoy.



Mole Sauce 

It’s a recipe with alittle of a family touch. It’s called mole. It’s basically a sauce that it’s on chicken that takes over an hour to make, sometimes it’s spicy or sweet. My mom teached it to my sister and the time where I’m gonna have to do it it’s getting closer.


  • It would take about 1 hour and 30 minutes
  • Depending on the amount you decide to cook on it will depend on the amount you will need to make and the amount you will use of chicken the recipe down is to serve around 4 to 5 people 
  • You will toast the bread and tortilla then blend the peanuts, almonds, pumpkin seeds with the mole and water. After that you will blend the chile’s with ¼ of water. Then you will mix both of them together. Prepare the chicken with no condiments, and mix the sauce with the chicken while ur cooking the chicken then you will cook till the chicken is cooked.
  •  Peanuts (½ CUP)
  • Almonds (½ CUP)
  • Sesame Seeds(¼ CUP)
  • Pumpkin Seeds(¼ CUP)
  • Guajillo Chile ( Chile Guajillo ) (8) 
  • Wide Chile ( Chile Ancho ) (8)
  • Doña Maria Mole (1 CUP) 
  • Toasted Bread (1)
  • Toasted Tortilla (1)
  • Chicken