Cooking Lessons for Dad

Cooking Lessons for Beginners

Graham Cracker Crumbs

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Yield: 1 1/2 cups

Graham Cracker Crumbs

Graham Cracker Crumbs

Ingredients

  • 10 full sheets graham crackers

Instructions

    1: Method 1: Put graham crackers in a thick gallon resealable bag. Use a rolling pin or the bottom of a thick glass or mug to crush the graham crackers.
    2: Method 2: Place the graham crackers in a food processor. Process until they are in small crumbs.

Notes

Use the graham cracker crumbs to make a graham cracker pie crust or for use in other recipes.

© Karen Breyer

Make your own homemade Graham Cracker Crumbs with your choice of two super easy methods! Say goodbye to store-bought crumbs. In just a few minutes, you’ll have finely ground graham cracker crumbs, perfect for making delectable pie crusts, tasty toppings, or adding a delightful crunch to your favorite desserts. With this fuss-free recipe, you’ll never run out of these versatile crumbs. Elevate your baking game with freshly made Graham Cracker Crumbs today! In this cooking video Karen Breyer will show you step-by-step how to make Graham Cracker Crumbs. So easy!

Vegan Mayonnaise

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Vegan Mayonnaise

Vegan Mayonnaise

Ingredients

  • 1 12 ounce box tofu, firm (self-stable type)
  • 1 cup cashews, raw
  • 1/4 cup lemon juice
  • 1 - 2 tablespoons honey
  • 1 teaspoon onion powder
  • 2 teaspoons Kosher salt (or to taste)

Instructions

    1: Add ingredients to a blender or food processor.
    2: Blend until very smooth.
    3: Chill well before using. The mayonnaise will thicken as it chills

Notes

I use a shelf stable tofu that does not need refrigerated before opening. If you use a refrigerated tofu, drain out the extra liquid.
You can use soft tofu if you desire a softer mayonnaise consistency.
Adjust seasonings to your taste.

Try this delicious, creamy Vegan Mayonnaise. It is a healthy alternative to regular mayonnaise. This simple Vegan Mayo recipe is made without eggs or dairy. It is a tasty addition to sandwiches, wraps, burgers, and dips. In this cooking video Karen Breyer will show you step-by-step how to make this Vegan Mayonnaise recipe. Watch this cooking video and make this delightful, creamy Vegan Mayonnaise today!

Blueberry Chia Pudding

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Yield: 6 servings

Blueberry Chia Pudding

Blueberry Chia Pudding

Ingredients

  • 1/2 cup grape juice concentrate
  • 1/2 cup soy milk
  • 1/3 cup chia seeds
  • 4 cups frozen blueberries

Instructions

    1: In a medium saucepan, stir together the grape juice concentrate, milk and chia seeds.
    2: Bring the mixture to a boil. Stir frequently.
    3: Stir in the blueberries.
    4: Return the mixture to a boil, then reduce the heat to a simmer.
    5: Stir frequently and simmer about 5 - 7 minutes or until about 3/4 or more of the blueberries have reduced down.
    6: Chill and serve. Top with whipped cream if desired.

Notes

Use different type of milk if desired.

© Karen Breyer

Indulge in a delightful and healthy treat with this Blueberry Chia Pudding recipe! This easy recipe bursts with the goodness of frozen blueberries, grape juice concentrate, chia seeds and soy milk. You will enjoy the perfect blend of fruity sweetness and fun textures. This Blueberry Chia Pudding is healthy enough for breakfast and is also an amazing guilt-free dessert. I usually serve it as a dessert with a big dollop of whipped cream. In this cooking video Karen Breyer will show you step-by-step how to make this Blueberry Chia Pudding recipe. Watch this cooking video and try this delectable Blueberry Chia Pudding today!

No-boil Baked Ziti

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No-boil Baked Ziti

No-boil Baked Ziti

Ingredients

  • 2 eggs
  • 1 cup ricotta cheese (divided)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon Kosher salt (or to taste)
  • 2 cups water
  • 1 cup Mozzarella cheese, shredded (divided)
  • 4 cups (32 ounces) pasta sauce
  • 1 pound Ziti or Penne pasta, dried
  • 2 tablespoons Parmesan cheese
  • Cooking spray

Instructions

    1: Preheat oven to 400 degrees. Spray a 9 x 13 inch baking pan with cooking spray.
    2: In a medium bowl whisk together the eggs, 1/2 cup of the ricotta, Italian seasoning, salt, water and 1/2 cup of the mozzarella cheese.
    3: Stir in the dried pasta.
    4: Spread half the pasta sauce over the bottom of the pan. Next spread the egg and cheese mixture on top of the pasta sauce.
    5: Spread the rest of the pasta sauce over the top.
    6: Dollop the rest of the ricotta cheese over the top.
    7: Sprinkle with the rest of the mozzarella and the Parmesan cheese.
    8: Cover tightly with foil. Bake 40 minutes.
    9: Remove the foil and cook 10 more minutes or until the cheese is bubbly and starts to brown.
    10: Cool 10 minutes to allow the sauce to thicken. Serve.

Notes

Adjust the sauce and cheese to taste.
You may want to set the filled baking pan on a rimmed baking sheet to catch possible spills.
Top the cooked No-boil Baked Ziti with more Parmesan cheese if desired.

© Karen Breyer

Try this delicious No-boil Baked Ziti pasta recipe! It is easy to make and healthy too. What’s extra nice is you do not need to cook the Ziti pasta separate. You add the dry Ziti pasta with other ingredients and the pasta cooks as the casserole bakes. So easy! This Baked Ziti casserole dish is perfect for a causal or fancy dinner. Add a salad and some bread for a complete meal. This No-boil Baked Ziti is easy to make and everyone will love it! In this cooking video Karen Breyer will show you step-by-step how to make No-boil Baked Ziti. Watch this cooking video and make this No-boil Baked Ziti recipe today!

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