Best Homemade Tortilla Recipe

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Best Homemade Tortilla Recipe



There are two main reasons I like to cook basic items from scratch:

1.) I know what’s in them.

2.) My son has food allergies.

Whether you have food allergies in your home, it’s important to know what’s in your food and what isn’t.  In our case, manufacturers aren’t required to label whether something is produced on shared equipment with allergens.  They’re only required to state whether or not it contains an allergen.  That’s why I always make my own homemade tortillas. They contain so few ingredients and I know exactly what they are. Plus, I can make a zillion of them for a fraction of what I’d pay. And that’s what I do – I make a zillion of them at once that way it’s not only cost effective, but time efficient. Personally, I think these have the best chewy and soft texture and they’re incredibly fresh. No weird preservative flavor.  These freeze incredibly well, too!

Best Homemade Tortilla Recipe


  • 2 C flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 TBSP lard
  • 1 1/2 C warm water


  1. Combine the dry ingredients together. Flour, baking powder and salt.
  2. Add the lard.
  3. Work it with your hands into very fine small pieces of grain.
  4. Add the warm water to the above mix.
  5. Working with your hands again, combine all of the ingredients.
  6. Place the dough onto a floured wooden cutting board.
  7. Roll out with a floured rolling pin.
  8. Work the dough back and forth, allowing it to breathe, until it appears smooth.
  9. Cut the dough into numerous equal sized squares.
  10. Roll these squared into balls.
  11. Pull out your cast iron skillet and add a small amount of oil on medium hot heat.
  12. With a floured rolling pin, take one dough ball and begin to roll out into a circle.
  13. You can use your hands to shape it into that circle.
  14. Place that freshly formed dough circle into the heated skillet and watch closely until the first side turns a golden brown color.
  15. Flip the tortilla unto the other side to also become a golden brown color.
  16. Wrap in foil to keep warm until all dough balls are fried.

4 Light Fruit Vinaigrette Recipes

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4 Light Fruit Vinaigrette Recipes


Summer salads.  It’s the perfect meal on a hot summer day.  They’re light, fresh, and they don’t heat up the kitchen. I  don’t know about you, though, but one thing that can completely ruin a good salad (and good healthy eating intentions!) is the dressing.  I just cannot pair a heavy dressing with a light summer salad.  I have a few different vinaigrette dressings I use routinely and fruit is at the heart of them all.  They add a welcome sweetness as well as some additional nutritional benefits!

1.)  Orange Vinaigrette

  • 1/4 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon-style prepared mustard
  • 2 teaspoons honey
  • 1/8 teaspoon cracked black pepper

In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

2.)  Strawberry Vinaigrette

  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon white sugar
  • 1 cup olive oil
  • 1/2 pint fresh strawberries, halved
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt

In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.

3.)  Lemon Vinaigrette

  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice

Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

4.)  Blueberry Vinaigrette

  • 1 cup fresh blueberries, washed and dried
  • 2/3 cup vegetable oil
  • 1/3 cup balsamic vinegar
  • 2 tablespoons water
  • 2 tablespoons honey
  • 1/2 teaspoon salt

In the work bowl of a food processor, combine all ingredients. Pulse until smooth. Refrigerate until serving time.


Blueberry-Raspberry Overnight Oatmeal

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Blueberry Raspberry Overnight Oatmeal


Quick healthy breakfasts on the go.  Isn’t that what we’re all striving for?  It’s no secret that having a good, nutritious breakfast is important for getting your day started well.  It keeps your metabolism going, and encourages you to continue to make good choices throughout the rest of the day.  And if you slip thanks to that afternoon slump?  Well, at least you didn’t have a doughnut for breakfast AND chips at 3 o’clock, right?  It matters.  It all matters.

The problem in putting together healthy breakfasts is simply this: time.  We just don’t have it in abundance.  That’s ok!  I’ve got a very nutritious, filling, homey breakfast that you can take on the go in a handy, reusable, BPA-free lidded container you may even already have.  And if you don’t, pick up a pack of Ball Crystal Quilted Jelly Jars and mix up a bunch of these yummy Blueberry-Raspberry Overnight Oatmeal jars to get the whole family off on the right foot each morning.  You can customize these any way you like, so you have a different taste experience each day.  Be creative!


Blueberry-Raspberry Overnight Oatmeal (Nut-Free)

Prep Time: 5 minutes


  • 1/8 C. fresh raspberries
  • 1/8 C. fresh blueberries
  • 1/3 C. old fashioned oats (quick oats will get really soggy)
  • 1/3 C. milk
  • 1/3 C. Greek yogurt (you could also substitute regular vanilla yogurt and omit the honey if you prefer)
  • 1-2 tbs. of honey to taste
  • 1 8 oz. jelly jar w/ lid


  1. 1. Add the oatmeal, Greek yogurt, honey and milk to the 8 oz. jelly jar.
  2. 2. Put the lid on and shake well to mix all the ingredients.
  3. 3. When you're done shaking, remove the lid and add the fresh fruit.
  4. Replace the lid and refrigerate overnight. Enjoy in the morning.
  5. 1 8oz. jelly jar = 1 serving.

Basic Recipe: Easy Marshmallow Fondant! (Nut-Free)

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orange fondant

This is my go-to homemade marshmallow fondant recipe.  I highly recommend making your own versus buying it.  It takes just a few ingredients and it whips up in minutes.  No kidding.  I make it all the time for various things like my Pumpkin Patch Cupcakes and Bunny Bottom Oreos.


Easy Marshmallow Fondant


  • 2 cups mini marshmallows
  • 2 cups powdered sugar
  • 1 tablespoon water


  1. In a medium sized bowl, heat the marshmallows and water in the microwave for one minute on high or until the marshmallows are puffy. Stir until smooth.
  2. Add coloring if you're using it. Blend until smooth and color is uniform.
  3. Stir in 1 cup powdered sugar with a fork until incorporated.
  4. Continue to stir in remaining powdered sugar until it’s relatively dry (not crumbly) and not sticky and you can knead it by hand.
  5. If you want to roll it out for cutouts, sprinkle some powdered sugar on your work surface and on the top of your fondant to keep it from sticking to your rolling pin and counter.
  6. Cut out your shapes.
  7. If your fondant cutouts have excess powdered sugar dust, you can rub a dry cloth lightly over the pieces to remove it.

Basic Recipes: Streusel Topping!

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 streusel topping recipe


It really doesn’t matter what you’re baking.  Everything tastes better with Streusel Topping!  I put this on all of my sweet breads, crisps, some pies – really, anywhere it works.  It’s so tasty and gives soft treats a lovely crunch.

Also, I should note that if you want to make an apple crunch, double or triple this recipe, grease your 9×13 pan, then press this in the bottom of your pan leaving about 3/4 cup to sprinkle on top of your filling.   I use this all the time for a thick apple and strawberry/rhubarb crunch dessert.  It’s so good!

Streusel Topping


  • 1 cup salted butter (2 sticks)
  • 1 cup light brown sugar
  • 1 1/2 cups all purpose flour
  • 1 cup old fashioned oats
  • Optional
  • 1/2 teaspoon cinnamon


  1. In medium bowl, melt butter in microwave for about 45 seconds until mostly melted.
  2. Add brown sugar and blend. It will be buttery. Do the best you can.
  3. Add 1 & 1/2 cups flour and it should become clumpy. Mix well.
  4. Add oats and blend. You can add up to 1/2 cup more oats if you prefer. I usually do.


Basic Recipes: Scratch Yellow Box Cake Mix! (Nut-Free)

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Scratch Yellow Box Cake Recipe

I’m usually pretty predictable.  I have very clear favorites, such as, I only like hazelnut coffee and/or creamer (must have one or the other),  Tide Laundry Detergent, Olay Moisturizer, and a LOT more.

When it comes to baking though, I don’t have a clear favorite between my Scratch Yellow Cake Recipe and a box mix.  Truly, the scratch mix is just as good, and often better than a box mix.   It just depends what I’m baking.

So, whether you’re  just out of box mix, or you’re looking for a winning scratch yellow cake mix, give this recipe a try.  It is my go-to recipe, and a great substitution.  You may never buy a box mix again.

Basic Recipes: Scratch Yellow Box Cake Mix (Nut-Free)


  • 2 cups self rising flour*
  • 1 1/4 white sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 box instant vanilla pudding
  • 1/4 cup sour cream
  • *DIY Self Rising Flour
  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt


  1. Cream butter and sugar.
  2. Add vanilla, milk, sour cream.
  3. Beat in eggs.
  4. Add pudding mix.
  5. Add flour.
  6. Bake 20-30 mins in 350 oven.

Basic Recipes: Vanilla Glaze! (Nut-Free)

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vanilla glaze recipe 1


This is absolutely the easiest and most basic Vanilla Glaze recipe.  You can use this on doughnuts, cookies, and it’s absolutely a must for cinnamon rolls!

Basic Recipes: Vanilla Glaze (Nut-Free)


  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 3/4 teaspoon vanilla extract


  1. Whisk all ingredients until well blended.
  2. Dip or use a spoon to drizzle on baked goods.


In the Kitchen: Best Homemade Funnel Cake Recipe! (Nut-Free)

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 best funnel cake recipe


This recipe requires a LOT of pictures because….hmm, it’s not fair fare season anymore?  No more amusement parks are open here in  Michigan?  Maybe.  Or it could be simply because I love looking at my favorite seasonal treat.  The funnel cake.  Oh my goodness, there is nothing better than a funnel cake.   Believe me, now that I’m eating healthy again, I’m OBSESSING over things like funnel cakes.  It’s so dumb.  Really.  I should just eat one every day for a week and be done with it.

funnel cake fabulousness

And because I’m thinking about them, I’m wondering where I can get one in October.  Hah!  The only time I used to be able to get these during the ‘off season’ was when I headed over to a University of Michigan football game.  Pfft…I haven’t actually been to one in so many years that they may not even have them anymore for all I know!  And if they have them at Michigan State, don’t bother to tell me.  I’ll n-e-v-e-r go there to get one.  N-e-v-e-r. 😉

tasty amazing funnel cake

Nevertheless, these crispy treats summon great memories of fall football games and carnival summers.  Maybe THAT’S why I love them so?  Nah, I think it’s because they’re just fabulous.

So this year, instead of making cinnamon doughnuts, we’ll be drinking our cider with homemade funnel cakes. Because I need one.  And these are crazy awesome.  Heck, I may even make these to leave for Santa instead of cookies.  Something tells me he won’t be complaining either.

OK, now I always like to note that all of my recipes are made specifically for my nut-free household.  Even though my son is going through OIT, he is not allowed to be around anything cross contaminated with peanuts or tree nuts.  He’s also still fully allergic to a few tree nuts.  That said, these are perfect treats for a nut-free family – especially when we routinely decline them at the fair/amusement park due to cross contamination issues, etc.

That said, let’s get on with the recipe.  And I have to say, I have made several of these over the years trying to come up with the perfect combination of ingredients.   This is as close to perfection as it gets.

Oh, but one pre-recipe extremely important note:  You can use 2 cups of milk vs. 1 cup of milk and 1 cup of water, but do NOT use only 2 cups of water.  No, no, no.  It’s the equivalent of the difference between Creamy Tomato Soup and Tomato Soup.  It’s palpable and completely unacceptable.

Best Homemade Funnel Cake Recipe (Nut-Free)


  • 1/2 cup water
  • 1 & 1/2 cup milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 3/4 cups all purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3 tablespoons white sugar
  • Oil for frying
  • Powdered Sugar for topping


  1. Combine water, milk, egg, and vanilla in large bowl.
  2. Add salt, baking powder, sugar, then flour.
  3. Beat until smooth.
  4. Use pitcher or liquid measuring cup to dispense mixture if you don't have a kitchen funnel.
  5. Fry 3-4 minutes on each side in hot oil.
  6. Top with sifted powdered sugar.


best funnel cake recipe 1


In the Kitchen: Kale Chips!

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 kale chips


You’ve probably heard by now how kale is being referred to as one of the latest ‘superfoods’ and it’s easy to understand why.  Not only is this leafy green packed with vitamins A, C, and K; it’s also a great source of iron and fiber.  And with just a few simple ingredients this recipe transforms kale into a light, crispy snack that you don’t need to feel guilty about.



1 bunch of kale

Olive Oil

Sea Salt


Preheat your oven to 300 degrees. Rinse the kale leaves and pat dry.  Remove any stems, and tear into 2 or 3 inch chip-size pieces. Lay the leaves on a large baking sheet and drizzle lightly with the olive oil.  If necessary, toss the leaves to ensure they have all been coated with the oil.  *Be careful not to oversaturate with oil, as this will result in soggy chips.  Spread the kale flat on the baking sheet.  Sprinkle evenly with sea salt.  Bake the kale for 25 minutes. Remove from the cookie sheet and allow to cool.

In The Kitchen: Candied Bacon Turkey Club Sandwich!

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 candied bacon turkey club


One of our favorite sandwiches EVER is a  Club Sandwich.   Many years ago, my husband and I were on vacation and decided to splurge and eat at a fancy restaurant.  Guess what we ordered?  Yep, a Club Sandwich.  Meh, we were young.  We clearly didn’t think it through or we’d have paid $50 for something else besides a sandwich.  It did, however, give us a taste of what a Club Sandwich could be.  Everything was just a little bit better than usual.  Pfft…for $50 it should be, right?  Thick-cut Candied Bacon, Mustard Sauce, Glazed Spiral Sliced Ham and Roast Turkey….straight from a Thanksgiving Day style turkey.  It was infused with rosemary, thyme and sage.  No kidding.   It was absolutely delicious.

Well, this is my spin on that tasty club sandwich. Hang onto this recipe, so you can take it up a notch around the holidays when you have the more expensive ingredients on hand as leftovers.  Right now, though, the candied bacon carries it all by itself.  It a perfectly satisfying upgrade from the everyday.

Take a look at how it all comes together!

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