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The most delicious homemade cinnamon raisin bread baked to perfection in a hot dutch oven. It has a doughy inside with sweet raisins and cinnamon, and a crunchy outer crust. Ingredients 3 cups (360 grams) all-purpose flour 1 1/2 cups warm water 1 1/2 tsp active dry yeast 3 Tbsp brown sugar 1/2 tsp salt 2/3 cup raisins 2 tsp cinnamon Instructions Make the dough: In an electric mixer add warm water, sugar, and yeast. Stir and let sit for 5 minutes for yeast to activate tip: sugar feeds yeast so I include it in this process. Add raisins, cinnamon, flour, and salt. Use bread mixing attachment and mix together until dough forms. If dough is too wet or dry, add water/flour 1 Tbsp at a time until right consistency. Let it rise: Toss dough on lightly floured surface, place in lightly greased bowl. Cover with a damp dish towel and let sit in a warm area for 3+ hours. Dough should be doubled in size. Tip: I like placing my dough in the oven with the light on (oven is off). This helps create a consistent climate for the dough while the light creates a small amount of warmth to help it rise. Preheat oven to 450F. Transfer dough: Place dough on lightly floured surface and form into ball again (keep lightly flouring your hands to prevent sticking). Lay dough on parchment paper, lightly dust paper to prevent sticking, and lift edges of paper to transfer dough into dutch oven. Bake: Cover with lid and bake for 30 minutes, uncover and bake for 5-10 more minutes until golden brown. Let it cool: Remove and let bread cool for 20 minutes before slicing. Notes Freeze it: Let the bread cool and store in a freezer-friendly bag (press all the air out) and freeze for 1-2 months. Let thaw at room temperature and reheat in the oven at 350F until warm. Tips if preheating dutch oven: this recipe doesn't call for preheating your dutch oven, but if choose to do this I recommend doing a double layer of parchment paper to ensure the bottom of the bread doesn't get too brown. Easy cinnamon honey butter recipe: Make a delicious and slightly sweet honey butter to spread on your homemade bread. You'll need 1 tsp honey, pinch of cinnamon, 3 tbsp room temperature butter - mix together in a small bowl and spread on your bread when done. SO good. This recipe is reposted from A Simple Palate

These Roasted Cabbage Steaks are super easy to make and make a delicious side dish. Because they are roasted, the cabbage leaves become very tender and absorb the flavors of the seasonings that are brushed onto them before cooking. The outer leaves also take on a slight crispiness, which is a nice contrast to the tender center. Prepping a head of cabbage for cabbage steaks takes fewer than five minutes. You’re likely to have the cabbage ready before the oven is fully preheated. I serve these cabbage steaks with meat loaf, candied carrots and mashed potatoes. It is a perfect meal. SERVINGS: 5 servings Ingredients 1 small head green cabbage any dark, loose leaves removed 1/4 cup extra virgin olive oil 2 cloves garlic minced 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/3 cup raw, pine nuts, pecan halves or walnut halves optional 1 small lemon halved (optional but very good) For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional) Instructions 1. Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside. Alternatively, line a rimmed baking sheet with parchment paper. 2. Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets. 3. In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible. 4. While the cabbage bakes, toast the nuts in the oven at the same time: spread the nuts onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the nuts from the oven, and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop if using pecans or walnuts. 5. Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped nuts. Serve hot. Chef's Notes: Choose the right cabbage. When you are buying the cabbage heads for this recipe, make sure that they are fresh and crisp. Look for cabbage that is tight and compact with few loose leaves, and feels heavy for its size. Get Creative. This recipe is very flexible. Use your imagination for toppings. Try swapping out the cheese and nuts for a simple balsamic glaze or cooked bacon and gruyere cheese. They are great plain too! This recipe is reposted and inspired by Well Plated

This soup is a cold weather favorite. It is loaded with veggies and pasta, it's warming, flavorful, and easy to make. It is delicious the next day too! Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced 2 medium carrots, chopped 1 fennel bulb, diced ½ cup celery, diced ½ teaspoon sea salt, plus more to taste Freshly ground black pepper 2 teaspoons balsamic vinegar 2 garlic cloves, minced 1 (28-ounce) can diced tomatoes (I like to use the ones with basil but either will work) 3½ cups vegetable broth 1/2 teaspoon of dried ground thyme 1 teaspoon dried Italian seasoning ¼ to ½ teaspoon red pepper flakes 9 to 12 ounces cheese tortellini 12 oz chopped spinach, (frozen) ½ cup chopped fresh parsley or basil (optional) Instructions Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes. Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender. Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the spinach to the soup and simmer for 2 more minutes. Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper. Serve in bowls with and sprinkle with fresh parsley and/or basil. I usually serve this soup with a crusty slice of bread. This recipe is inspired by this Love and Lemons recipe.

This cake is buttery, delicious and perfectly sweet. While the recipe is so simple, it makes a delicious and elegant cake. This apple cake is beautiful and impressive once baked. The sugar on top creates a sweet crackly surface during baking. Servings: 6-8 Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 1 Hour INGREDIENTS 1 cup all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon baking powder ¼ teaspoon salt 1 stick (½ cup or 113 grams) unsalted butter, at room temperature ⅔ cup granulated sugar, plus more for sprinkling over cake 2 large eggs 1 teaspoon vanilla extract 3 tablespoons dark rum 2 baking apples, peeled, cored and cut into ½-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3½ - 4 cups chopped) Confectioners' sugar (optional), for decorating cake INSTRUCTIONS Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again. In a small bowl, whisk together the flour, baking powder and salt. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream. Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving. This recipe is reposted from Once Upon a Chef

Italian Lemon Ricotta Cake is one of many delicious traditional Italian desserts. This cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat. The key to making a fluffy (not dense) ricotta cake is to beat the ricotta with the butter and sugar, before adding the other ingredients. It can take up to five minutes of beating to get the desired texture, so a handheld mixer or stand up mixer is ideal here. Prep Time: 12 mins Cook Time: 55 mins Total Time: 1 hr 7 mins Servings: 12 servings Equipment 9 inch springform pan Ingredients ¾ cup butter, softened 1 ½ sticks (170 g) 1 ½ cups sugar 15 ounces whole milk ricotta cheese 3 large eggs 1 teaspoon vanilla 1 large lemon, zested and juiced ½ teaspoon baking soda ½ teaspoon salt 1 ½ cups flour powdered sugar for dusting top of cake (optional) Instructions Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside. In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes. (Don't shorten the mixing time at this step.) Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients. (Don't over mix the flour.) Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean. Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving. Store covered at room temperature for three days. To keep it fresh even longer, store in an airtight container in the refrigerator for up to a week. Baker's Notes: Ricotta cheese: I recommend using whole milk ricotta cheese in this recipe. The extra fat in the whole milk version ensures the cake is moist and tender. Lemons: Fresh lemon is a must in this recipe as you need both the juice and the zest to give the cake its bright citrus flavor. Butter: I typically use unsalted butter when baking. If you only have salted butter, consider reducing or omitting the amount of salt specified. This recipe is reposted from the The Italian Kitchen

This tender blueberry coffee cake is topped with a crunchy cinnamon streusel. This cake is simple and indulgent without being overly sweet. Servings: 12 to 16 Prep Time: 30 Minutes Cook Time: 40 Minutes Total Time: 1 Hour 10 Minutes INGREDIENTS FOR THE STREUSEL TOPPING 6 tablespoons packed light brown sugar ½ cup all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon ground cinnamon ¼ teaspoon salt 4 tablespoons unsalted butter, cold, cut into ½-inch chunks FOR THE CAKE 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened ¾ cup granulated sugar 2 large eggs 1½ teaspoons vanilla extract 1 teaspoon packed lemon zest, from 1 lemon (the lemon zest is a must) ½ cup milk 2 cups fresh blueberries (frozen may be used but do not defrost) *Chef's Note INSTRUCTIONS Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with waxed paper and aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. *Chef's Note: To insure your the blueberries from sinking to the bottom of your bake, lightly toss them in flour and shake the excess off. This should keep your fruit suspended within the bake. This recipe is reposted from Once Upon a Chef. The original recipe can be found here.

Making your own vinaigrette is easy. It only takes a few minutes to make, has no additives and is totally customizable to suite your taste. Once you start making homemade vinaigrette, you won’t go back to store bought. Basic Ingredients Olive Oil - When prepping a salad dressing, reach for a good quality olive oil like extra virgin Vinegar - We suggest you opt for a good quality vinegar, but grocery store vinegar works fine. For apple cider vinegar, look for 'raw unfiltered' if you want the added health benefits. Dijon Mustard - acts as an emulsifier to help the oil and vinegar stay together. It adds a subtle layer of flavor and does not make your dressing taste like mustard at all. Don't leave the mustard out! Sweetener - honey, maple syrup, or brown sugar. A little sweetness is needed to balance out the tanginess of the vinegar. Maple syrup is my go to for this vinaigrette. Garlic - for some oomph. Garlic makes everything taste better! Salt and pepper This recipe yields ¾ cup dressing. This is enough dressing for about 6 medium salads (assuming 2 tablespoons per salad). Ingredients ½ cup extra-virgin olive oil 3 tablespoons vinegar of choice - balsamic vinegar, red wine vinegar, white wine vinegar (*Chef's Note 1) 1 tablespoon Dijon mustard (*Chef's Note 2) 1 tablespoon maple syrup or honey 2 medium cloves garlic, pressed or minced (*Chef's Note 3) ¼ teaspoon fine sea salt, to taste Freshly ground black pepper, to taste INSTRUCTIONS Combine all of the ingredients in a jar. Shake well until the ingredients are completely mixed together. (*Chef's Note 4) Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon. Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Shake to blend and serve. Chef's Notes: Champagne vinegar gives this vinaigrette a beautiful flavor. Most of the time, I use a scant tablespoon of Dijon mustard Sometimes I use pre-chopped jarred garlic. It still turns out amazing. I love canning jars for making my dressing and sauces. You mix it and store it all in the same container. This recipe was reposted from Cookie+kate. Follow the link to see the original complete recipe.

This is a traditional chili recipe made with ground beef, beans, and a simple homemade blend of chili seasonings. It is easy to make, fast to cook, and absolutely delicious. This chili is not super hot but very flavorful. It's a terrific recipe to make for a crowd. Put out a bottle of hot sauce for those who like to turn up the heat! Ingredients 1 tablespoon olive oil 1 medium yellow onion -diced 1 pound 90% lean ground beef 2 1/2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons granulated sugar 2 tablespoons tomato paste 1 tablespoon garlic powder 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper* -optional 1 1/2 cups beef broth 1 (15 oz.) can petite diced tomatoes 1 (16 oz.) can red kidney beans, drained and rinsed 1 (8 oz.) can tomato sauce Instructions 1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally. 2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. 3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined. 4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well. 5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. 6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. In addition to the chili ingredients listed in this recipe for chili, you may also want to have these things as toppings. shredded cheddar cheese sour cream sliced green onions corn chips diced avocado or guacamole Reposted from The Wholesome Dish

Homemade cranberry sauce requires just a few ingredients and is easy to make. This version is a family favorite flavored with raspberries, which makes it a little more special for the holidays. Serves 8-10 Ingredients 2 Cups cranberries 1 Cup frozen raspberries, defrosted with the juices reserved 1 Cup sugar 2 teaspoons grated orange zest Directions Rinse and pick over cranberries. Drain the raspberry liquid into a measuring cup and add enough water to equal 1 cup of total liquid. Transfer liquid to cranberries, raspberries, sugar and orange zest into a deep non-reactive sauce pan. Over medium heat bring mixture to a boil - stirring often - until cranberries "pop" (about 10 minutes). Stir well and remove from heat. Cover and refrigerate about 3 hours. Bon Appetit

This corn pudding is the perfect side dish for any holiday meal, BBQ or potluck. It is always a crowd pleaser and is one of the most requested side dishes for our holiday dinners. Ingredient 5 large eggs 1/3 cup butter, melted 1 tablespoon sugar 2 tablespoons dark brown sugar 3 tablespoons Tennessee Honey (Jack Daniel’s Whiskey) 1 tablespoon orange juice 1/2 cup half&half 4 tablespoons cornstarch 2 (15.25-ounce) cans whole kernel white corn 2 (14.75-ounce) cans cream-style white corn 1 small green cayenne pepper, chopped fine (remove seeds if you want less heat) or 1/4 teaspoon of ground cayenne pepper 1/2 teaspoon ground nutmeg Dash onion powder 1/4 teaspoon sea salt 1/4 teaspoon fresh ground pepper Directions In a large bowl, lightly beat eggs; add half&half and beat. Stir in the remaining ingredients, adding the corn last. Blend well. Pour mixture into a buttered 2 quart casserole dish. Bake in a preheated 400 degree oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm. It's great the next day too. Enjoy!