The Stuff I already Know,
so You Don’t Have to Google it.
Recipes, tips, tricks, swaps, saves, and the occasional “so THAT’S why that happens.”
Recipes
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Stainless Steel Cookware
Learn to cook confidently with stainless steel: preheating, browning, deglazing, cleanup, and practical kitchen tips from Laura.
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Deluxe Multi-Cooker (Pressure Cooker)
See how I use the Pampered Chef Deluxe Multi-Cooker, plus easy tips, accessories, and cooking videos.
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I Want to Marry You Cookies
Browned butter, oats, chocolate chips, and white chocolate chips. They’re rich, chewy, and have that little toffee flavor that makes you reach for another. Whether they inspire a proposal? No promises.
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Chocolate Peanut Butter Cream Pie
Chocolate cookie crust, fluffy peanut butter filling, and a rich chocolate layer. It looks fancy, but the mixer does most of the work.
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Anniversary Chicken
Teriyaki, ranch, cheddar, bacon, and chicken. It sounds like a slightly questionable combination until you taste it—and then suddenly it all makes sense.
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Crispy Leaf Potatoes
Will I need the whole 5 lbs. of potatoes? Yes. Yes you will.
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Slow Cooker Brisket
This one takes time—and that’s the whole point. Season it, let it sit overnight, then let the slow cooker do its thing until the brisket is tender enough to slice.
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Blueberry Crumble Bars
Buttery oat crumble, blueberry preserves, and fresh blueberries. I skipped the glaze completely — these were fabulous without the extra sugar.
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Carne Asada Marinade
Bright citrus, garlic, cilantro, a little heat, and plenty of flavor. Give it time to marinate, cook it hot and fast, and don’t forget to slice against the grain.
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Mom’s Meatloaf
Not long before my mom passed away, I found her meatloaf recipe. It wasn’t written out in her handwriting or tucked into a family recipe box. It was this old Biscuit-Wrapped Meat Loaf recipe—the one she had made for us. Finding it meant I finally had the recipe for a meal that tasted like my…
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Vanilla & Cardamom Poached Pears
Tender pears infused with warm cardamom, cinnamon, vanilla, and fresh orange. Serve warm or at room temperature with ice cream or fresh homemade whipped cream.
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Fixing Seized Chocolate
You’re happily melting chocolate and suddenly it goes from smooth and glossy to thick, grainy, clumpy nonsense. Congratulations. Your chocolate has seized.
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Don’t Overcrowd Your Pan!
If you want food to brown instead of steam, give it some breathing room. Crowding everything into the pan may look like a shortcut, but it usually works against you.
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Moldy Cheese: Keep It or Toss It?
You find a moldy spot on that block of cheese and immediately think, “Well, there goes $8.” Not necessarily.