Raw Dog Food Additions

🐾 What We Add to Our Dog's Raw Food (And Why!)

In addition to feeding our girl our homemade raw dog food recipe, we give her several additions that we hope will help keep her happy and healthy for many years to come! ❤️

We mix these additions with a little water and sometimes toss in various fruits and vegetables for extra variety. The fruits and veggies are completely optional.

Now, I know this might sound like a lot of work, but it really isn't! We keep all her powders together in a box in the refrigerator, so it's easy to add them to each meal.

Time will tell, but I'm hoping our sweet girl will live to be our oldest dog yet! 🐶💕

🥩 Beef Organ Powder

Beef Organ Bone Broth Powder

This powder contains 100% grass-fed, non-GMO beef organs for dogs. I love the convenience of having organ ingredients in one powder rather than having to shop separately for liver, heart, kidneys, and other organs.

It's such an easy addition to her meals!

🦪 Green-Lipped Mussels for Joint Support

Green-Lipped Mussels

We include green-lipped mussel powder to support her joints and mobility.

Green-lipped mussels contain natural compounds, including omega-3 fatty acids, that may help support joint comfort and mobility.

We want to keep our girl moving comfortably for as long as possible! 🐕

🦴 Bone Powder for Calcium

Bone Powder

Calcium is an important part of a homemade raw diet. If you feed your dog a raw diet, you need to make sure they're getting an appropriate source of calcium, whether from raw meaty bones or bone powder. Note: if your dog doesn't get sufficient bone powder, they will have diarrhea.

We prefer the convenience of bone powder and give our girl 2 tablespoons per meal.

💧 D-Mannose for Urinary Tract Support

D-Mannose

Our little girl used to be prone to urinary tract infections.

We started adding D-mannose to her food, and since then, she hasn't had a single urinary tract infection! 🎉

We give her 1/4 teaspoon in both her morning and evening meals.

🌿 Our Homemade "KFC Mix" — Herbs and Greens!

One of the books that really got me thinking about our dog's nutrition was The Forever Dog.

It opened my eyes to the importance of variety in our dog's diet and introduced me to foods and herbs I hadn't previously considered giving her.

That inspired our homemade herb and greens mixture, which we jokingly call her "KFC Mix." 😂🌿

We make up a container ahead of time, making it easy to add a tiny sprinkle to her meals.

🌱 What's in Our KFC Mix?

We combine approximately 1 tablespoon each of the following herbs and greens into a container and store:

• 🌿 Basil
• 🌿 Cilantro
• 🌿 Cinnamon
• 🌿 Cumin
• 🌿 Dandelion
• 🌿 Dulse
• 🌿 Endive
• 🌿 Escarole
• 🌿 Fennel
• 🧄 Garlic 
• 🌿 Ginger
• 🌿 Oregano
• 🌿 Parsley
• 🌿 Radicchio
• 🌿 Rosemary
• 🌿 Tarragon
• 🌿 Thyme
• 🌿 Turmeric

We add approximately 1/4 teaspoon of the prepared mix to her morning meal and another 1/4 teaspoon to her evening meal.

It's a convenient way to incorporate a wonderful variety of herbs and greens into her daily meals!

❤️ A Little Extra Love in Every Bowl

Our goal has always been to give our dogs the healthiest, happiest lives we possibly can.

I enjoy learning about nutrition, trying different ingredients, and finding ways to add variety to our girl's meals.

Will all of this help her live longer? Time will tell! But I'm hoping she'll be with us for many, many wonderful years. 🐾💕

If you're interested in what we feed her as the foundation of her meals, be sure to check out our Homemade Raw Dog Food Recipe.

I'd love to know: Do you add anything special to your dog's meals? Share your favorites in the comments! 🐶

Crisp Parmesan Potato Bites

🥔 Crispy Parmesan Potato Bites

These crispy little potato bites are the perfect appetizer for serving a crowd! Golden and crunchy on the outside, tender and flavorful on the inside, and packed with delicious Parmesan and garlic. Best of all, no forks or knives needed! They're always a hit! 😋

🧈 Ingredients

• 3 tablespoons unsalted butter, melted
• 2 large russet potatoes, peeled
• 1 tablespoon olive oil
• 1½ teaspoons garlic powder
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon all-purpose flour
• ½ cup finely grated Parmigiano-Reggiano cheese

👩‍🍳 Directions

1. Preheat the oven

Preheat oven to 450°F (230°C). Generously brush the cups of a 24-cup mini muffin tin with melted butter. Place the tin on a baking sheet and set aside.

2. Grate the potatoes 🥔 (I use my food processor)

Fill a large bowl about one-third full with cold water. Grate the peeled potatoes directly into the water, then add more cold water until the bowl is almost full.

3. Rinse away the starch

Swish the potatoes around with your hands, pour off most of the water, and refill with fresh cold water. Repeat until the water runs almost clear.

Drain the potatoes in a colander for a few minutes.

4. Squeeze out the moisture

Transfer the grated potatoes to a clean kitchen towel. Wrap tightly and squeeze over a bowl until you've removed as much liquid as possible.

5. Add the seasonings 🧄

Place the potatoes in a clean bowl. Add olive oil, garlic powder, salt, black pepper, and cayenne.

Sprinkle the flour over the mixture, then add the Parmesan cheese. Toss gently with your hands until everything is evenly combined and the mixture feels slightly damp.

6. Fill the muffin tin

Scoop the potato mixture from the bottom of the bowl to capture any remaining moisture and fill the prepared muffin cups.

It's perfectly fine if the potatoes mound about ½ to 1 inch above the tops of the cups.

7. Bake until golden and crispy 🔥

Bake in the center of the oven for 40–45 minutes, until the tops are golden brown, the bottoms are beautifully caramelized, and the bites are crispy all over.

If a few aren't browned enough on the bottom, return them to the muffin tin and bake for another 5–10 minutes.

8. Cool and serve

Let the potato bites rest in the muffin tin for 5 minutes, then flip them onto the baking sheet.

Serve warm and enjoy!

💡 Helpful Tips & Variations

🧀 Make them extra cheesy!

For a different flavor, replace half of the Parmigiano-Reggiano with grated sharp cheddar cheese.

🥔 Using a regular muffin tin?

You can use a standard-sized muffin pan instead of a mini muffin tin. Just fill each cup halfway so the potatoes cook all the way through. Baking time may need adjusting.

❄️ Make ahead & reheat

These are wonderful for preparing ahead of time! Let them cool completely, then refrigerate in a single layer rather than stacking them.

When you're ready to serve, simply reheat in the air fryer until they're hot and crispy again.

✨ Perfect for parties, family gatherings, or anytime you're craving a delicious little potato treat!

Instant Pot Salsa Rice

I’ve made my stovetop Mexican rice for years, but this Instant Pot version is so much easier and comes out perfectly every time! There’s very little effort involved—the Instant Pot does all the work. I always make extra and freeze the leftovers to reheat for other meals. 🍚

🍅 Instant Pot Salsa Rice

🧅 Ingredients

• 
  1 tablespoon oil
• ¼ cup chopped onion
• 2–3 cloves garlic, minced
• 1½ cups long-grain white rice, rinsed and drained well
  
• 1¼ cups chicken broth
• 1 cup salsa
• Sliced green onions, for topping

👩‍🍳 Directions

1. Select Sauté. Add the oil and onion; cook until softened.
2. Add the rice and stir for 1–2 minutes. Add the garlic and cook for 30 seconds.
3. Press Cancel. Add the chicken broth and scrape the bottom thoroughly to loosen anything stuck.
4. Spread the rice evenly, making sure it’s submerged in the broth.
5. Spoon the salsa evenly over the top. Do not stir.
6. Lock the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
7. When cooking finishes, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
8. Open the lid, fluff the rice, and top with sliced green onions. 🌿

❄️ I love keeping extra portions in the freezer for an easy side dish with another meal!

Rustic Pecan, Oat & Seed Bread

🍞 Rustic Pecan, Oat & Seed Bread

A hearty, rustic bread with buttery pecans, a little crunch from sunflower and pumpkin seeds, and oats for a softer, moister interior.

💛 A little note from my kitchen

The oats in this recipe may mean your dough needs a bit more water, and it may not appear to rise as much. Trust the process! This bread turned out so moist, soft, and delicious. I wish I could capture just how amazing it was—but you’ll have to make it and taste it for yourself!

🌾 Ingredients

• 2 cups bread flour (or all-purpose flour)
• 1 cup white whole-wheat flour
• ½ teaspoon instant or rapid-rise yeast
• 1¼ teaspoons salt
• 1⅓ cups warm water (105–110°F), plus 1–2 tablespoons if needed
• ½ cup chopped pecans
• ¼ cup old-fashioned rolled oats
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• 1 tablespoon olive oil

👩‍🍳 Instructions

1. Mix the dough

In a large bowl, combine the flours, yeast, salt, oats, sunflower seeds, and pumpkin seeds.

Add the warm water and olive oil. Stir until a shaggy, slightly sticky dough forms. If it seems dry, add another tablespoon or two of water.

2. Add the pecans

Gently fold in the chopped pecans, distributing them throughout the dough.

3. Rise in the Instant Pot

• Place the dough in a lightly oiled bowl that fits inside your Instant Pot.
• Use the Yogurt Low/Less setting, provided it maintains a gentle dough-proofing temperature of approximately 80–90°F.
• Let rise approximately 3–4 hours, or until doubled and puffy. Check earlier, since the rise may be faster.

4. Shape the loaf

• Transfer the dough onto lightly floured parchment paper.
• Gently shape into a round loaf.
• Let rest for 20–30 minutes while the oven preheats.

5. Preheat the Dutch oven

• Preheat the oven to 450°F.
• Place the covered Dutch oven inside for 30 minutes.

6. Bake

• Carefully lower the dough, still on parchment, into the hot Dutch oven.
• Bake covered for 30 minutes.
• Remove the lid and bake another 10–15 minutes, until beautifully golden brown.
• The internal temperature should reach approximately 200–205°F.

7. Cool

Transfer to a cooling rack and allow to cool for at least 45–60 minutes before slicing.

✨ Why I love this combination

• Pecans: Rich, buttery flavor and a wonderful nutty texture.
• Oats: Help hold moisture for a more tender interior.
• Sunflower seeds: Add a mild, pleasant nuttiness.
• Pumpkin seeds: Provide a little extra crunch without overwhelming the pecans.
• Olive oil: Helps soften the crumb and keeps the bread from feeling dry.

💡 My recommendation: Don’t add any other seeds. This combination has enough texture and flavor without becoming overly dense or competing with the pecans.

A crisp, rustic crust with a soft, moist interior—homemade bread worth waiting for. 💛

Slow Cooker Creamy Tuscan Chicken Orzo

🍗 Slow Cooker Creamy Tuscan Chicken Orzo

This is such a warm, hearty, and flavorful recipe! ❤️ It's perfect for a cozy dinner, having friends over, or taking to a potluck.

One thing I've learned is that orzo can absorb a lot of liquid. I prefer to cook mine ahead of time, then warm it in the microwave and stir it in right before serving. This keeps the dish nice and creamy without the orzo soaking up all that delicious sauce!

🛒 Ingredients

• 🍗 2 pounds boneless, skinless chicken breasts
  
  
  
• 🧅 1 onion, diced
• 🧄 6 cloves garlic, pressed
• 🧂 1 teaspoon salt
• 🌶️ 1 teaspoon black pepper
• 🌿 1 teaspoon Italian seasoning
• 🍅 1 (8 oz) jar sun-dried tomatoes packed in oil with herbs
• 🥣 1 cup chicken broth or water
• 🥬 4 oz baby spinach
• 🥛 1½ cups half-and-half or heavy cream
• 🍝 8 oz orzo
• 🧀 ¼ cup freshly grated Parmesan cheese, plus more for topping

👩‍🍳 Directions

1. The day before or morning of, prepare the orzo: Cook the orzo in a pot of water until tender, separately according to the package directions. Drain and refrigerate it and reheat in the microwave just before serving.
2. Prepare the slow cooker: Place the diced onion in the bottom of the slow cooker, then lay the chicken breasts on top.
3. Add the seasonings: Season with the pressed garlic, salt, pepper, and Italian seasoning. Pour the sun-dried tomatoes (I chop mine) and their oil over the chicken. Add the chicken broth around the chicken.
4. Cook the chicken: Cover and cook on HIGH for 3–3½ hours or LOW for 4-6 hours, until the chicken is fully cooked and tender.
5. Shred the chicken: Remove the lid and shred the chicken into bite-sized pieces using two forks.
6. Make it creamy: Stir in the half-and-half or heavy cream, followed by the baby spinach. Cover and cook on LOW for approximately 30 minutes, until the spinach is wilted and everything is heated through. Add the reheated orzo.
7. Finish with Parmesan: Stir the freshly grated Parmesan cheese into the creamy chicken mixture.
8. Serve and enjoy! Stir in the warm, cooked orzo right before serving. Spoon into bowls and sprinkle with extra Parmesan cheese on top! 🧀❤️

💛 My Tips

🍝 Keep the orzo separate: Orzo continues to absorb liquid as it sits, so adding it just before serving helps keep everything creamy and delicious.

🥘 Perfect for entertaining: This is a wonderful dish for having friends over or taking to a potluck. Keep the creamy chicken warm and add the orzo just before serving.

🧀 Don't forget the Parmesan! I love adding a little extra freshly grated Parmesan on top. It makes this comforting dish even better!

Easy Homemade Sunflower & Pumpkin Seed Wheat Bread

🍞 Easy Homemade Sunflower & Pumpkin Seed Wheat Bread

This delicious homemade wheat bread is packed with nutty sunflower and pumpkin seeds, with a soft interior and a beautiful golden, rustic crust. Best of all, there's no hand kneading! Just mix everything in your food processor, let the dough rise in your Instant Pot, and bake it in a covered Dutch oven.

🌻 Ingredients

• 2 cups all-purpose flour
  
  
  
• 1 cup whole wheat flour
• ⅓ cup sunflower seeds (unsalted)
• ⅓ cup pumpkin seeds (raw, unsalted)
• 1¼ cups warm water (about 105°F)
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 1–2 tablespoons extra water, if needed

👩‍🍳 Instructions

1. Mix the Dough
Add both flours, yeast, salt, and optional sugar to your food processor. Pulse briefly to combine.

2. Add the Water
With the food processor running, slowly pour in the warm water. Process for approximately 45–60 seconds until a soft, slightly tacky dough forms. Add a little extra water if the dough feels stiff.

3. Add the Seeds 🌻
Add the sunflower and pumpkin seeds. Pulse just a few times to incorporate, keeping the seeds mostly whole.

4. First Rise in the Instant Pot
Place the dough in a lightly oiled Instant Pot inner pot. Cover without pressure-sealing. Use the Yogurt Low/Less setting, ideally around 90–95°F. Allow the dough to rise for approximately 2–3 hours, or until doubled in size.

5. Shape the Loaf 🍞
Gently remove the dough from the Instant Pot and shape it on parchment paper into a round loaf. 

6. Second Rise ⏰
Cover loosely (I use the instant pot inner pot that is still warm) and allow the dough to rise at room temperature for approximately 30–45 minutes, until puffy.

7. Preheat the Dutch Oven 🔥
Preheat your oven to 450°F with the empty Dutch oven and its oven-safe lid inside.

8. Dust and Score ✨
Lightly dust the top of the dough with flour using a fine-mesh strainer. With a sharp knife or bread lame, make one long slash approximately ¼ inch deep across the top for a beautiful artisan appearance.

9. Bake Covered
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, gently lower the dough into the Dutch oven. Replace the lid and bake covered at 450°F for approximately 25–30 minutes.

10. Uncover and Brown 🌟
Carefully remove the lid and continue baking uncovered for approximately 10 minutes, until the crust is beautifully golden brown. The center of the bread should reach approximately 190–200°F. Bake a few minutes longer if necessary.

11. Cool and Enjoy! 🧈
Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool before slicing.

💛 Helpful Tips

• Seeds: The combination of sunflower and pumpkin seeds adds wonderful nutty flavor and texture. Raw, unsalted seeds work beautifully.
• Water: The dough should be soft and slightly tacky, not stiff or crumbly. Add a little more water if needed.
• Instant Pot: Use a gentle Yogurt Low/Less setting, ideally around 90–95°F. Avoid hotter yogurt or boil settings.
• Rising: Let the dough roughly double during the first rise. The second rise only needs to make the shaped loaf noticeably puffy.
• Artisan Crust: A light flour dusting and a simple slash just before baking create a beautiful rustic finish.
• Dutch Oven: Make sure your Dutch oven, lid, and parchment paper are rated for 450°F. The covered baking period traps moisture and helps develop the crust.
• Storage: Store completely cooled bread in an airtight container at room temperature for 2–3 days, or slice and freeze for longer storage.

🧈 Serving Suggestion

Serve thick slices of this hearty homemade bread with freshly whipped butter. For an extra-pretty presentation, spoon the butter into a small ceramic bowl, create soft swirls with the back of a spoon, and finish with a sprinkle of flaky sea salt. 

❤️ There's nothing quite like the smell of fresh homemade bread coming out of the oven!

Millie's Double Chocolate Walnut Cake Mix Cookies 🍪

I took a picture of my pantry and told Millie (ChatGPT) that I wanted a quick, easy dessert for dinner. 📸🍪

She came back with five ideas! I'm sure they were all winners, but I picked this one, and I am SO glad I did. Even picky Mark loves them! ❤️

Millie's original idea was simple: Mix one box of cake mix with 2 eggs and ½ cup vegetable oil. Add chocolate chips or nuts if you'd like, scoop onto a baking sheet, and bake at 350°F for 9–12 minutes.

Here is the exact recipe I made. DELICIOUS! 😋

I mixed everything using the dough setting on my food processor, so it was SUPER fast and easy. I would definitely make these again!

Thanks, Millie! ♥

🍫 Double Chocolate Walnut Cake Mix Cookies 🍪

Ingredients:

• 🍫 1 box chocolate cake mix
• 🥚 2 eggs
• 🥄 ½ cup vegetable oil
• 🍫 ¾ cup chocolate chips
• 🌰 ½ cup chopped pecans or walnuts

Directions:

1. 🥣 Mix everything together in one bowl (or use the dough setting on your food processor like I did!).
2. 🍪 Drop rounded tablespoons of dough onto a parchment-lined baking sheet.
3. 🔥 Bake at 350°F for 9–12 minutes.
4. ⏲️ Let cool on the baking sheet for 5 minutes.

The result? Soft, chewy, chocolatey cookies that are almost like little brownies! 🍫❤️

So easy, so delicious, and definitely a keeper!

Enjoy! ♥

Tortellini with Creamy Meat Sauce

🍝 Tortellini with Creamy Meat Sauce

This Tortellini with Creamy Meat Sauce is one of those hearty, comforting meals that really fills you up — especially if you add the spinach. Tender cheese-filled tortellini, a rich homemade meat sauce, creamy mascarpone, and plenty of melted cheese come together in one delicious baked pasta dish.

Serve it with some warm, crusty bread and you have a cozy, satisfying dinner. ❤️

👩‍🍳 Ingredients

For the Meat Sauce

• 1 tablespoon olive oil
• 1/2 pound ground beef
• 1 medium onion, finely diced
  
  
  
  
• 1 medium carrot, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 6 ounces tomato paste
• 3–4 cans water (use the empty tomato paste can to measure)
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• 6–8 fresh basil leaves, torn

For the Tortellini

• 1 pound tortellini
• 250 grams mascarpone cheese
• 1/2 cup grated Parmesan or Parmigiano-Reggiano, divided
• 2 cups grated mozzarella cheese
• 1 generous handful fresh spinach, roughly chopped (optional)

🥘 Instructions

1. Make the Meat Sauce

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain off any excess grease.

Add the onion, carrot, celery, and garlic. Cook for about 5 minutes, or until the vegetables begin to soften.

Stir in the tomato paste, water, and fresh basil. Season with salt and freshly ground black pepper.

Bring the sauce to a simmer, then reduce the heat to low and cover. Simmer for at least 15 minutes, stirring occasionally. For an even richer flavor, let it simmer for up to 1 hour. Add a little more water if the sauce becomes too thick.

2. Cook the Tortellini

Bring a large pot of salted water to a boil and cook the tortellini according to the package directions until al dente.

Before draining, reserve a little of the pasta water. Drain the tortellini and add it to the meat sauce.

3. Make It Creamy 🧀

Gently stir the mascarpone and 1/4 cup Parmesan into the tortellini and meat sauce. If you're adding spinach, stir it in now.

If needed, add a splash of the reserved pasta water until the sauce is creamy and coats the tortellini beautifully.

4. Bake Until Golden

Transfer everything to a greased casserole dish.

Top with the mozzarella and remaining 1/4 cup Parmesan.

Bake at 450°F until the cheese is melted, bubbling, and beautifully golden on top.

🍞 Time to Eat!

Serve immediately while everything is hot and cheesy. Add some warm bread on the side for soaking up that creamy meat sauce.

Tip: Don't skip the spinach if you want to make this an especially hearty, filling meal. It blends right into the sauce and adds a little extra substance without taking away from all that cheesy goodness. 🌿

Instant Pot Proofed Artisan Dutch Oven Bread

🍞 Instant Pot Proofed Artisan Dutch Oven Bread

There is something so satisfying about pulling a rustic loaf of homemade bread out of the oven, especially when it has that beautiful flour-dusted crust and artisan scoring on top. This bread is hearty, chewy, crusty on the outside, soft inside, and surprisingly simple to make. 😋

The Instant Pot makes the rising process easy because the Yogurt setting creates a warm environment for the dough, and the Dutch oven gives the bread that gorgeous bakery-style crust. 🥖✨

Once you have it down, it is four simple steps:

1. Mix Ingredients (I chose to use my food processor)
2. Let rise somewhere warm (the Instant Pot Yogurt setting is perfect for this or, you can use your dryer - not running!)
3. When done, shape into a ball and let sit for 30 minutes while oven is heating
4. Bake

🧺 Ingredients

• 3 cups all-purpose flour
  
• 1/2 teaspoon rapid-rise or instant yeast
• 1 1/4 teaspoons salt
• 1 1/4 cups warm water, about 105–110°F
• A little oil for greasing the Instant Pot liner
• Extra flour for dusting
• Optional coarse salt for the top
• Parchment paper

👩‍🍳 Directions

1. Add the flour, yeast, and salt to a food processor fitted with the dough blade or dough setting. Pulse briefly to combine. 🌾
2. With the food processor running, slowly pour in the warm water. Mix just until the dough comes together and forms a soft, slightly tacky dough. Do not overmix. 💧
3. Lightly grease the inside of the Instant Pot (or use a liner) and place the dough inside.
4. Put the lid on the Instant Pot with the valve set to Venting. Select the Yogurt setting on Low/Less and allow the dough to rise until doubled in size and bubbly, about 3–4 hours. ⏰
5. Turn the risen dough onto a lightly floured sheet of parchment paper. Do not knead it again. Gently shape it into a round loaf, keeping as much air in the dough as possible. 🤲 
6. Cover the shaped loaf loosely (I invert the instant pot metal liner over top to keep it clean and dry) while the oven preheats.with the Dutch oven inside
7. Preheat oven with the Dutch oven to 450°F for about 30 minutes. 🔥
8. Just before baking, lightly dust the top of the loaf with flour. ❄️
9. Score the loaf with a very sharp knife, razor, or bread lame. Make one deeper curved slash, about 1/2 inch deep, to allow the bread to expand. Add a few shallow decorative cuts alongside it for a pretty leaf or wheat design. 🌿
10. Sprinkle with a little coarse salt if desired. 🧂
11. Carefully remove the hot Dutch oven. Use the parchment paper as handles to lower the dough directly into the pot.
12. Cover and bake at 450°F for 30 minutes. 🍞
13. Remove the lid and bake another 15 minutes, or until beautifully golden brown and crusty. ✨
14. Lift the bread out of the Dutch oven, remove the parchment, and place the loaf on a cooling rack. Cool for 45–60 minutes before slicing. ⏳

This is such a good, hearty homemade bread—rustic, chewy, crusty and delicious. Perfect with butter, soup, eggs, or just enjoyed warm from the oven. 🧈🥣🍳🥖❤️

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Sunday Chat - Is My Life Blessed?

In today’s YouTube video, I talk about the question, “Is my life as blessed as it seems?”

The answer is yes—and no.

I am so incredibly blessed, thanks to the Lord, but my life isn’t perfect. I CHOOSE to give thanks, praise the Lord, and be grateful, knowing that He takes care of me in all seasons of life.

When I go through difficult times, I try to use them as opportunities for learning and growth rather than allowing them to overshadow all the good around me. I still choose to focus on the many blessings and positive things in my life.

That doesn’t mean the hard times aren’t hard. It means I trust that the Lord is with me through them.

These verses remind me to give thanks, trust the Lord, and keep my perspective when life isn’t perfect. They have helped me, and I hope they help you as well.

---

1 Thessalonians 5:18

“In every thing give thanks:

for this is the will of God in Christ Jesus

concerning you.”

Colossians 3:15

“And let the peace of God rule in your hearts…

and be ye thankful.”

Colossians 3:17

“And whatsoever ye do in word or deed,

do all in the name of the Lord Jesus,

giving thanks to God and the Father by him.”

Ephesians 5:20

“Giving thanks always for all things

unto God and the Father in the name of our Lord Jesus Christ.”

Matthew 6:26-27

Look at the birds of the air;

they do not sow or reap or store away in barns,

and yet your heavenly Father feeds them.

Are you not much more valuable than they?

Can any one of you by worrying

add a single hour to your life?

John 16:33

In the world ye shall have tribulation:

but be of good cheer; I have overcome the world.”

Romans 5:34

We glory in tribulations also:

knowing that tribulation worketh patience;

And patience, experience;

and experience, hope.”

2 Corinthians 4:17-18

For our light affliction, which is but for a moment,

worketh for us a far more exceeding

and eternal weight of glory…”

Proverbs 3:5-6

Trust in the Lord with all your heart;

do not depend on your own understanding.

Seek his will in all you do,

and he will show you which path to take.

Jeremiah 29:11

For I know the plans I have for you, says the Lord.

“They are plans for good and not for disaster,

to give you a future and a hope.

Romans 8:28

And we know that God causes everything to work together

for the good of those who love God

and are called according to his purpose for them.

Elle's Easy 3-Ingredient Fruit Pie Filling Cake

🍒 Easy 3-Ingredient Fruit Pie Filling Cake

This might be one of the easiest cakes you’ll ever make! 🎂 You can use any cake mix and any fruit pie filling, so the flavor combinations are practically endless.

I made mine with white cake mix and cherry pie filling 🍒 (which is why it is pink), and then topped it with cream cheese frosting. So yummy! 😋 This is a great last-minute dessert, perfect for feeding a crowd, and easy to customize with whatever you have on hand.

🛒 Ingredients

• 1 box cake mix
• 1 can fruit pie filling
• 3 eggs 🥚

👩‍🍳 Directions

1. Preheat oven to 350°F. Grease a 9 x 13-inch baking pan.
2. Add the cake mix, entire can of pie filling, and eggs to a large mixing bowl. Do not add the oil, water, or other ingredients listed on the cake mix box.
3. Mix until everything is well combined. The batter will be thick and fruity.
4. Spread the batter evenly in the prepared pan.
5. Bake for 35–40 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before frosting.

🧁 Cream Cheese Frosting

• 8 oz cream cheese
• 1/2 cup butter 🧈
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Put the cream cheese and butter in a microwave-safe bowl and microwave in 30-second increments until soft.

Beat together until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla. Spread over the completely cooled cake.

🍓 Flavor Combination Ideas

• 🍒 Chocolate cake + cherry pie filling
• 🍓 Chocolate cake + strawberry pie filling
• 🫐 Vanilla cake + blueberry pie filling
• 🍋🍓 Lemon cake + strawberry pie filling
• 🍎 Spice cake + apple pie filling

✨ Make It Your Own

There are so many easy ways to change this cake up! Try adding chocolate chips, white chocolate chips, nuts, or shredded coconut. 🥥

Top it with cream cheese frosting, whipped topping, powdered sugar, a simple drizzle, or fresh fruit. 🍓🫐

One bowl 🥣, three simple ingredients, minimal cleanup—and a dessert that’s easy enough for the last minute but good enough to serve a crowd! 🎉

Creamy Boursin Chicken Orzo with Artichokes 🍅🌿

This was the perfect dinner for a rainy night—warm, creamy, cozy, and one of those meals that just completely hit the spot. And the fact that Mark really enjoyed it too means this is definitely something I'll be making again!

I changed the original idea quite a bit to suit us. I used less tomato, swapped the zucchini for artichoke hearts, and cooked the orzo using just enough water for it to absorb—more like cooking rice—rather than boiling it in a huge pot of water and draining it.

I also made the chicken ahead of time in my Instant Pot, so when it was time to put dinner together, I simply cut up the cooked chicken and added it at the end. Easy!

🍴 Ingredients

• 1 package Boursin Garlic & Fine Herbs cheese (5.2 oz)
  
• 1 cup cherry tomatoes, chopped quite fine
• 1 can artichoke hearts, well drained and cut into bite-size pieces
• ¾ cup (6 oz) dry orzo
• 2 cups water
• 1 tablespoon butter
• Cooked chicken, cut into bite-size pieces (I cooked mine ahead of time in the Instant Pot)
• Dried oregano, to taste
• Red pepper flakes, to taste
• Salt and freshly ground black pepper, to taste
• Olive oil or olive-oil spray
• Fresh basil, chopped
• Grated Parmesan cheese

👩‍🍳 Directions

1. Heat the oven to 350°F. Place the Boursin in the center of a baking dish. Arrange the halved cherry tomatoes and chopped, well-drained artichoke hearts around it.
2. Sprinkle everything with oregano, red pepper flakes, salt and pepper, then give the vegetables a very light spray or drizzle of olive oil.
3. Bake for about 20 minutes, until the tomatoes have softened and released some of their juices and the Boursin is warm and creamy. If you'd like the tomatoes softer, give them another 5 minutes.
4. Meanwhile, cook the orzo. Combine ¾ cup orzo, 2 cups water, 1 tablespoon butter and a little salt in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the orzo is tender and has absorbed most of the water. If it needs a little more liquid before it's tender, simply add a splash of water.
5. Remove the baking dish from the oven and stir the Boursin, roasted tomatoes and artichokes together. The warm cheese and tomato juices will turn into a deliciously creamy sauce.
6. Fold in the cooked orzo, chopped cooked chicken and fresh basil, stirring until everything is coated in that creamy Boursin sauce.
7. Sprinkle grated Parmesan over the top and return the dish to the oven for another 5–10 minutes, just until everything is piping hot and the Parmesan has melted.

❤️ A Cozy Keeper

I really loved the way this turned out. Using artichoke hearts gave it a little more flavor and substance, (but you could use zucchini or some other vegetable if you wish).

This hit the spot. Mark really enjoyed it too, so this one is absolutely going into our regular dinner rotation. ☔️🍲❤️

Mark’s Marvelous Chicken

 

I’ve made this chicken many times over the years, so it surprised me when I recently served it and Mark said, “WOW, this is great! I could eat this again.”

I looked at him to see if he was joking but, nope, he genuinely didn’t remember that he’s had it many times over the years! 😂

Good to know he still loves it, because I call it Mark’s Marvelous Chicken for a reason - and I guess it gets to keep the name.

This is one of those recipes I love because it’s simple, fast, and delicious. The Parmesan-mayo topping keeps the chicken moist while the panko breadcrumbs give it a flavorful, lightly crispy coating.

Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 20–25 minutes
Servings: 2

Ingredients

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1½ teaspoons herbs, such as thyme and garlic seasoning or thyme and Italian seasoning

• 4 tablespoons grated Parmesan cheese

• 2 tablespoons mayonnaise, or a little more if needed

• 2 tablespoons panko breadcrumbs, or more as needed

• Olive oil spray

Directions

1. Preheat the oven or air fryer to 425°F.

2. Season the chicken breasts with salt, pepper, and your choice of herbs.

3. For the oven: Place the chicken breasts in a greased baking pan.
   For the air fryer: Lightly coat the basket with olive oil spray, then place the chicken breasts in the basket.

4. In a small bowl, mix the Parmesan cheese and mayonnaise until well combined.

5. Spread the Parmesan-mayo mixture evenly over the tops of the chicken breasts.

6. Sprinkle the panko breadcrumbs evenly over the top.

7. Bake or air fry for approximately 15–20 minutes, depending on the thickness of the chicken, until the thickest part reaches an internal temperature of 165°F (74°C).

Simple, fast, and apparently memorable—even if Mark doesn’t remember eating it! 😂

Sunday Chat - Do Not Fear, Worry or Dread

So do not fear, for I am with you;

    do not be dismayed, for I am your God.

I will strengthen you and help you;

    I will uphold you with my righteous right hand.

Isaiah 41:10

For God hath not given us the spirit of fear, 

but of power and of love and of a sound mind.

2 Timothy 1:7

Look at the birds of the air; 

they do not sow or reap or store away in barns, 

and yet your heavenly Father feeds them. 

Are you not much more valuable than they?

Matthew 6:26

Have no fear of sudden disaster

    or of the ruin that overtakes the wicked,

 for the Lord will be at your side

    and will keep your foot from being snared.

Proverbs 3: 25-26

You have not, because you ask not.

James 4:2

Don’t worry about anything; instead, 

pray about everything. 

Tell God what you need, 

and thank him for all he has done.

Philippians 4:6

Who of you by worrying can 

add a single hour to your life

Since you cannot do this very little thing, 

why do you worry about the rest?

Luke 12:25-26

Keto Cheeseburger Casserole

This keto cheeseburger casserole is one of my favorite dishes to make for potlucks. It’s hearty, cheesy, full of classic cheeseburger flavor, and nobody needs to know it’s keto!

Mark loves it too, although his one suggestion was, “Put it on a bun!” 😂

I usually eat it just as it is, but it’s also delicious served over cooked cabbage. And if you’re not eating keto, go ahead and take Mark’s advice and pile it onto a bun—it’s almost like a cheeseburger meets a sloppy joe.

However you serve it, it’s delicious!

Elle's Keto Cheeseburger Casserole

Ingredients

• 2 lbs ground beef

• 1 white onion, chopped

• 8–10 oz baby bella mushrooms, sliced or chopped

• 1½–2 cups shredded mozzarella cheese, divided

• 3–4 large eggs

• ½ cup heavy cream

• ⅓–½ cup tomato puree, depending on how saucy you like it

• 2–3 tablespoons yellow mustard

• ⅓–½ cup chopped dill pickles or dill pickle relish, drained

• 1–2 teaspoons garlic powder

• 1 teaspoon smoked or regular paprika

• ¾–1 teaspoon salt, or to taste

• ½ teaspoon black pepper

Optional additions:

• ½–1 teaspoon dried oregano or Italian seasoning

• Pinch of cayenne or chili powder

• 1 tablespoon Worcestershire sauce

• A few drops of hot sauce

Note: You can substitute ketchup for the tomato puree if you prefer, but regular ketchup does contain added sugar.

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish or similar 2–3 quart casserole dish.

2. Brown the beef. In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns.Add the onion and saute till soft

3. Add the mushrooms. When the beef is almost cooked through, add the mushrooms. Cook for another 4–6 minutes, until the mushrooms soften and release their liquid. Drain excess fat if necessary, leaving a little behind for flavor.

4. Add the cheeseburger flavors. Stir in the tomato puree, mustard, garlic powder, paprika, salt, pepper, and any optional seasonings you're using. Cook for another 1–2 minutes.

5. Add the pickles and cheese. Remove the skillet from the heat. Stir in the chopped pickles and about half of the mozzarella.

6. Make the creamy binder. In a separate bowl, whisk together the eggs and heavy cream until smooth. Pour over the beef mixture and gently stir to combine. This gives the casserole a creamy texture while helping everything hold together.

7. Assemble. Transfer the mixture to your prepared baking dish and spread evenly. Sprinkle the remaining mozzarella over the top. If you love things extra cheesy, add a little more!

8. Bake uncovered for 25–35 minutes, or until the center is set, the cheese is melted and lightly golden, and the edges are bubbling.

9. For a more golden cheesy top, broil for 1–2 minutes at the end, watching it carefully.

10. Let the casserole rest for 8–10 minutes before serving. This gives it time to firm up and makes it easier to slice and serve.

Serving Ideas

I love this casserole straight from the dish or spooned over cooked cabbage. I also love it with mayonnaise

You can also top it with extra chopped dill pickles, a little drizzle of mustard, and some chopped parsley or chives.

For even more of a classic burger feel, serve it over shredded lettuce with sliced tomatoes on the side. Steamed broccoli or a simple salad also makes an easy keto side.

And if you aren’t keto, put it on a bun! It becomes a delicious cross between a cheeseburger and a sloppy joe—which, according to Mark, may be the best way to eat it. 😂

Storing & Reheating

This is a great recipe for meal prep because the leftovers reheat really well. Store covered in the refrigerator for 3–4 days and reheat individual portions in the microwave or oven.

You can also freeze the casserole for 1–2 months. Thaw overnight in the refrigerator before reheating.

Make It Your Own

One of the nice things about this recipe is how easy it is to adjust. Add a little more mustard if you like extra tang, increase the tomato puree if you prefer it saucier, or pile on more mozzarella if you want an extra-cheesy casserole.

You get all those familiar cheeseburger flavors—savory beef, melted cheese, tangy mustard and dill pickles—with mushrooms adding extra flavor and heartiness.

Keto, easy to make, and definitely potluck-worthy!

Quick and Easy Chicken Parmesan

 Whether you buy store-bought ground chicken or, like me, grind your own chicken and keep it in the freezer, this is such an easy and delicious recipe. It’s also one of Mark’s favorites! ❤️

I like making ours a little smaller and thinner because they get wonderfully crispy on the outside while staying juicy inside. And that final minute or two in the air fryer really takes them over the top! 😋 Note: You can cook them completely in the air fryer if desired but I find they dry out a bit.

🛒 Ingredients

• 1 pound ground chicken
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Asiago-Romano or Parmesan cheese
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup seasoned breadcrumbs (regular, panko, or a combination of both) I season my own with s&p and Italian seasoning
• Olive oil spray
• 3/4 cup shredded mozzarella cheese
• Marinara sauce, for serving microwaved to heat
• Cook pasta
  
  
  if desired

👩‍🍳 Directions

1. Prepare the chicken mixture. In a bowl, combine the ground chicken, garlic powder, salt, pepper, and grated cheese. Mix until well combined. Form into 4 large meatballs or 6–8 smaller ones. We prefer the smaller ones because they make thinner, crispier patties. Place in the freezer for 10 minutes to firm up.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly grease it.
3. Bread the patties. Coat each chicken ball in flour, then gently press it into a thin oval patty, about 1/2 inch thick. Dip each patty into the beaten egg, then coat well with breadcrumbs, gently pressing the crumbs into the chicken. Place on the prepared baking sheet and spray the tops with olive oil. ✨
4. Bake for 8 minutes, then flip the patties and give them another light spritz of olive oil. Return to the oven and bake for another 6–8 minutes, until browned, crispy, and the chicken is cooked through.
5. Add the mozzarella. Sprinkle mozzarella over each patty. For an extra-crispy finish, transfer the patties (foil and all) to the air fryer for 1–2 minutes, just until the cheese is melted and bubbly. 🧀 If you don’t have an air fryer, place them under the oven broiler for about 1 minute, watching closely so they don’t burn.
6. Serve hot over pasta with marinara sauce spooned over the top or on the side for dipping. 🍅❤️

Tip: Making the patties thinner gives you more of that crispy, cheesy coating in every bite—and that’s definitely how we like them! 😋

SC: The Devil - How To Defeat Him

"But the prince of the kingdom of Persia
withstood me twenty-one days; then Michael,
one of the chief princes, came to help me,
because I had been left there with the kings of Persia."
Daniel 10:13
A few verses later, the angel says:
"Do you know why I have come to you?
But now I will return to fight against the prince of Persia;
and when I go out, behold, the prince of Greece will come.
But I will tell you what is inscribed in the book of truth.
There is none who contends by my side against these
except Michael, your prince."
Daniel 10:20-21

 He was led by the Spirit in the wilderness, 

where he was tempted by the devil for forty days. 

Jesus ate nothing all that time and became very hungry. 

Then the devil said to him, 

“If you are the Son of God, 

tell this stone to become a loaf of bread.” 

But Jesus told him, “No! 

The Scriptures say, ‘People do not live by bread alone"

Luke 4-1-4 

When the devil had finished tempting Jesus, 

he left him until the next opportunity came.

Luke 4:13

So that Satan will not outsmart us.

 For we are familiar with his evil schemes. 

2 Corinthians 2:11 

Stay alert! Watch out for your great enemy, 

the devil. He prowls around like a roaring lion, 

looking for someone to devour. 

1 Peter 5:89  

You made all the delicate, inner parts of my body 

    and knit me together in my mother’s womb. 

 Thank you for making me so wonderfully complex! 

    Your workmanship is marveloushow well I know it. 

 You watched me as I was being formed in utter seclusion, 

    as I was woven together in the dark of the womb. 

Psalm 139:13-15 

"If we confess our sins, 

he is faithful and just to forgive us our sins 

and to cleanse us from all unrighteousness."

1 John 1:9 

"For God has not given us a spirit of fear, 

but of power and of love and of a sound mind."

2 Timothy 1:7 

Don’t be afraid, for I am with you.

    Don’t be discouraged, for I am your God.

I will strengthen you and help you.

    I will hold you up with my victorious right hand.

Isaiah 41:10

Be strong and courageous. Do not be afraid... 

for the Lord your God is with you wherever you go.

Joshua 1:9

The Lord is my light and my salvation; whom shall I fear?

Psalm 27:1 

“That is why I tell you not to worry about everyday life

whether you have enough food and drink, or enough 

clothes to wear. Isn’t life more than food, and your body 

more than clothing? Look at the birds. 

They don’t plant or harvest or store food in barns, 

for your heavenly Father feeds them. 

And aren’t you far more valuable to him than they are? 

Can all your worries add a single moment to your life? ...

Matthew 6:25-34

Resist the devil, and he will flee from you. 

James 4:7  

Don’t let the sun go down while you are still angry, 

for anger gives a foothold to the devil. 

Ephesians 4:26-27 

 

Our weapons are spiritual, 

used to tear down strongholds and take thoughts captive.  

2 Corinthians 10:35  

Here on earth you will have many trials and sorrows. 

But take heart, because I have overcome the world.” 

John 16:33 

for this is God’s will for you in Christ Jesus. 

1 Thessalonians 5:18 

We can rejoice, too, 

when we run into problems and trials, 

for we know that they help us develop endurance.  

And endurance develops strength of character, 

and character strengthens our 

confident hope of salvation. 

Romans 5:3-4 

Rejoice in the Lord always. 

I will say it again: Rejoice! 

Philippians 4:4 

The thief comes only to 

💧 How to Make Magnesium Water at Home (Easy & Inexpensive Recipe)

Making your own magnesium water is one of the easiest and most affordable ways to add more magnesium to your daily routine.

I will have a blog post on HealthByElle.com explaining why magnesium is so essential, but the short version is this: every single cell in your body depends on magnesium to function properly.

Store-bought magnesium water can be surprisingly expensive, but making your own costs just pennies per bottle.

Many people also find that magnesium water is gentle on the digestive system and an easy way to get the magnesium their body needs.

---

🌿 What You'll Need 

• 🥤 1-liter bottle of plain club soda or seltzer water

• 🥄 1 teaspoon plain, unflavored magnesium hydroxide

---

🥣 How to Make Magnesium Water 

Making magnesium water is very simple, but you'll want to work quickly.

Step 1

🥤 Open the bottle of club soda or seltzer water (note: the finished water is NOT fizzy and tastes like plain water) and let it sit for just a few seconds to release a little of the carbonation.

Step 2

🥄 Quickly pour 1 teaspoon of magnesium hydroxide into the bottle and immediately screw the cap back on tightly.

Step 3

✨ If you don't get the entire teaspoon into the bottle at once, don't worry!

Wait until the fizzing settles down, then carefully loosen the cap, add the remaining magnesium hydroxide, and quickly tighten the cap again.

Step 4

🔒 Once all of the magnesium hydroxide has been added, keep the bottle sealed for the remaining steps.

Step 5

🔄 Turn the bottle upside down and gently shake it.

Step 6

⏳ Turn the bottle upright and let it sit on the counter for 30 minutes.

Step 7

🔄 Repeat the process of gently shaking the bottle and letting it sit for another 30 minutes.

Repeat this cycle three times total.

---

✅ How Do You Know It's Ready? 

When the reaction is complete, you'll notice:

• ✔️ A solid layer of white sediment on the bottom of the bottle.

• ✔️ The sides of the bottle may appear slightly sucked inward from the pressure change.

Your homemade magnesium water is now ready to use!

---

⚠️ Start Slowly 

Magnesium can have a laxative effect, especially if you're new to taking it.

💙 Start with a small amount and gradually increase it as your body adjusts.

Everyone responds differently, so it's best to begin slowly and see how your body responds.

---

🌟 Why Make Your Own Magnesium Water? 

Making magnesium water at home is:

• 💰 Much less expensive than buying it.

• ⚡ An easy way to increase your magnesium intake.

• 🏡 Simple to make with just two ingredients.

• 💙 A convenient addition to your daily wellness routine.

If you're looking for an affordable way to support your body's magnesium levels, homemade magnesium water is hard to beat!

Once you understand just how important magnesium is, making your own magnesium water becomes an easy and inexpensive way to help support your overall health.

Creamy Chicken Noodle Casserole

Creamy Chicken Noodle Casserole

This hearty chicken casserole makes a big batch, making it perfect for feeding a crowd. It's one of those comforting meals everyone loves, and the leftovers freeze beautifully for an easy dinner another day.

Ingredients

• 1 medium yellow onion, diced

• 4 oz mushrooms, chopped

• 1 (10.5 oz) can cream of chicken soup

• 1 cup sour cream

• 1¼ cups half-and-half

• Pinch of kosher salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder
  

• 2 cups cooked, shredded chicken

• 1 cup frozen peas

• 12 oz egg noodles, cooked

• ½ cup shredded Colby cheese, plus extra for topping

• ⅔ cup shredded mozzarella cheese, plus extra for topping

• ½ cup shredded Parmesan cheese, plus extra for topping

• 4 oz French's Crispy Fried Onions, divided

Instructions

1. Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. If you're making this for a potluck, a large disposable aluminum casserole pan works great.

2. Prepare the chicken: You can use shredded rotisserie chicken, but I usually cook 2 pounds of chicken breasts in the Instant Pot. Season with salt, pepper, and Montreal Chicken Seasoning, then cook on High Pressure for 12 minutes. Quick release the pressure, then pulse the cooked chicken breasts in a food processor 3–5 times until shredded. Transfer the shredded chicken to a large mixing bowl.

3. Cook the egg noodles in boiling water for 7 minutes, or until al dente. Drain well.

4. In a skillet over medium heat, add a little olive oil and butter. Cook the diced onion and chopped mushrooms, stirring occasionally, until softened and lightly golden, about 5 minutes.

5. Add the cooked onion and mushrooms to the bowl with the shredded chicken. Stir in the cream of chicken soup, sour cream, half-and-half, kosher salt, black pepper, garlic powder, frozen peas, 2 ounces of the French's Crispy Fried Onions, most of the shredded cheeses (reserve a few tablespoons of each for the topping), and the cooked egg noodles. Gently stir until everything is well combined.

6. Transfer the mixture to the prepared baking dish and sprinkle the reserved cheeses over the top.

7. Lightly spray one side of a sheet of aluminum foil with nonstick cooking spray and cover the casserole, placing the sprayed side down to prevent the cheese from sticking.

8. At this point, you can refrigerate the casserole and bake it the next day, or continue with baking.

9. Bake for 40 minutes, or until hot and bubbly. Remove the foil, sprinkle the remaining 2 ounces of French's Crispy Fried Onions over the top, and continue baking for 5–10 minutes, until the onions are golden and crispy.

10. Let the casserole rest for about 10 minutes before serving.

Mom's Oh Henry Bars

Some of my favorite childhood memories revolve around walking through the door after school and being greeted by the smell of something homemade. I grew up in a time when that was simply part of everyday life. Mom always seemed to have a fresh treat waiting for us, and it made home feel especially warm and welcoming.

These Oh Henry Bars were one of my absolute favorites. Back then, I had no idea how incredibly simple they were to make. I only knew that I couldn't wait to grab a square before my siblings did! They have the perfect combination of creamy peanut butter, crunchy cereal, and chocolate chips, making them rich without being overly sweet.

The best part is that there's no baking involved. Just a few pantry staples, one saucepan, and a little stirring. They're every bit as delicious today as they were all those years ago.

Mom's Oh Henry Bars

Prep Time: 15 minutes
Chill Time: About 1 hour
Yield: 16–20 bars

Ingredients

• ½ cup corn syrup
  
• ½ cup brown sugar
• Dash of salt
• 2 cups peanut butter
• 2 teaspoons vanilla
• 2 cups Rice Krispies
• 1 cup Corn Flakes
• 1 cup chocolate chips

Directions

1. Combine the corn syrup, brown sugar, and salt in a saucepan and bring to a full boil.
2. Stir in the peanut butter and vanilla until well combined.
3. Combine the Rice Krispies, Corn Flakes, and chocolate chips in a large bowl.
4. Pour the peanut butter mixture over the cereal mixture.
5. Stir until everything is evenly coated.
6. 
   Press into a 9×9-inch pan.
7. Refrigerate until firm before cutting into bars.

A Little Tip

These bars are wonderful straight from the refrigerator, where they stay firm and
chewy. They also keep well for several days, making them perfect for lunchboxes, family gatherings, or whenever you're craving a nostalgic homemade treat.

Sometimes the simplest recipes become the ones we treasure most, and for me, these Oh Henry Bars will always bring back memories of coming home from school to a kitchen filled with love. ❤️