Notes about Recipes in this book

• Steel-cut overnight oatmeal

  • averythingcooks on January 19, 2026

    3 things came out of trying this. I further confirmed that the slow cooker is NOT my favourite way of cooking steel cut oats, even with cutting her oats : water ratio (1:5) to what I know I would like better (closer to 1:3.5 as I like my oats with texture!) and checking early (done at closer to 3 hours). Also, how is her time of 5-6 hours possibly "overnight"?? My small slow cooker does not have a timer/does not turn off. BUT having said all that, the idea of including a cinnamon stick + grated fresh nutmeg during the cook is a great one.

• Individual blueberry-nectarine crumbles with honeyed lime yogurt

  • Smokeydoke on July 02, 2020

    I had been eyeing this recipe for weeks, unsure if it was going to work. It was too easy and simple? Then I saw an even simpler version in Baking at Republique and *lightbulb* I had to try it. It's a shame that celebrity cookbooks aren't taken seriously.. The yogurt (in my case, labneh) added a nice contrasting touch and I loved the addition of cardamon. I omitted the honey because I thought it'd be too sweet, but next time I'll add it to the crumble and lessen the amount of butter. You *can* eat this for breakfast but it's more suitable for a dessert and a heavy one at that.

• Chocolate walnut rugelach

  • averythingcooks on December 15, 2023

    Looking at what was in my food processor, I was certain that I would not be able to form a "ball of dough" but it did come together and rolled out fairly easily after chilling. We love the combo of walnuts, apricot jam & chocolate in these lovely cookies.

• Sausage and peppers sliders

  • averythingcooks on July 27, 2023

    I scaled this to 4 sliders (to serve 2 of us with a green salad) using a mix hot & sweet Italian sausage meat. We ultimately decided to not add the tomato sauce to the pepper mixture, instead spreading our bottom buns with a homemade tomato relish. With asiago melting over the tops, this simple idea produced a fun, very tasty & quick to make dinner. A repeat idea for sure.

• Slow-cooker beef sandwiches with giardiniera aïoli

  • averythingcooks on April 15, 2026

    We enjoyed these hearty sandwiches. I put the shredded beef back into the slow cooker with all of the sauce/veg mix (a little different from her instructions) and I made my own "pickly" aioli with a mix of mayo & a little yogurt + a big spoonful each of a sweet pepper relish & chopped pickled hot peppers. With a slice of provolone melted on each sandwich, this is an idea worth repeating.

• Tuna melts

  • Shannoncooks17 on June 07, 2020

    Made for dinner. Very good! Would also be good to serve on crackers.

• Baby greens salad with pickled red onions and Champagne vinaigrette

  • Shannoncooks17 on June 07, 2020

    This is really good! Added cucumber too. Will make again. Didn't have champagne vinegar (thought I did) but internet said to use rice wine vinegar or white wine vinegar. Couldn't decide so used 1/2 and 1/2 of both and it worked well. Made for our dinner with beef tenderloin with horseradish sauce and garlic mashed potatoes. Also was great as a salad adding hard boiled eggs (as a lunch meal). Will make again!

  • averythingcooks on June 30, 2022

    I pickled shallots in place of red onion and used a mix of lettuces (ie fridge clean out). This Champagne vinegar vinaigrette is a lovely light but brightly flavoured complement to the greens and I think it was Alison Roman who initially got me hooked on the pickling of alliums for a salad. I also included sliced red peppers and some lovely little cheese crisps for some colour & texture. A very nice salad whose components I would repeat.

• Watermelon margaritas

  • hbakke on September 05, 2024

    An excellent use of an overabundance of watermelon.

• Rosemary and pepper crackers

  • averythingcooks on March 18, 2020

    The dough for these came together quickly & rolled out beautifully but it certainly took far longer in the oven than she suggests to get even lightly golden brown. A nibble on the dough seemed very salty so I didn't sprinkle more on before baking. I rolled the dough to the 8 x 12 sheet as instructed but I think I would like them thinner (& therefore crisper). They are good with a strong cheddar or a chunk of blue and it's nice to be able to say "Yes, I made the crackers" but I'm going to try some other options before repeating these.

• Glazed short rib stacks

  • averythingcooks on December 05, 2023

    This recipe inspired a great dinner for 2. I made the short ribs pretty much as directed but scaled the broth back by around 1/2 cup & oven roasted the carrots separately. I added grape tomatoes after an hour then continued to simmer until the meat was really tender and the sauce was thickened & glossy. Rather than make open faced sandwiches with just chunks of meat, sliced tomato & a blue cheese spread as she intended, everything was spooned over blue cheese polenta & topped with the roasted carrots. With a green salad on the side, we had an awesome dinner :)

• California marinated flatiron steaks

  • averythingcooks on May 10, 2022

    This was a great marinade for our flat iron steak. I was looking for something not overtly Tex-Mex (this time) and the rosemary & sherry did take the other ingredients in a different (and delicious) direction. I did add a little spoonful of Dijon (in addition to the dry mustard called for) for a slightly bigger mustard hit and I was able to marinate for around 4 hours which still gave lots of flavour to the meat. A repeat idea for sure.

• Hamburger helpa

  • averythingcooks on December 21, 2020

    This was really good! I did improvise a bit but with her recipe as the inspiration, I’m okay with saying DELICIOUS. I cut it in half with 1/2 lb of gd beef & the meat from 1 small hot sausage. I then followed the ingredients/directions up til the end using diced velveeta in place of the American cheese. I followed her suggestion of adding pickled jalapeños and also added some more homemade sweet & hot pickled peppers. I upped the amt of panko (mixed with melted butter) before broiling. A final topping of green onions & chopped grape tomatoes resulted in an awesome dinner. It amuses me that the link provided here with this recipe goes to Food&Wine.com.....for homemade “hamburger helper” :)

  • Hillhan on February 26, 2026

    Fun and memorable recipe as does taste like an upgraded box version. Although turns out still just not that good.

• Barbecue chicken with spicy BBQ sauce

  • averythingcooks on August 16, 2020

    With no homemade BBQ sauce in the fridge I was looking for new recipe to try and the chipotles in adobo caught my eye. It is pretty good but I did add a spoonful of honey to offset the large volume of cider vinegar and some additional chipotle powder to up the heat. It did take a longtime to thicken and I used the immersion blender (rather dirty my full sized guy). I will happily keep this in the fridge for use on both chicken and pork.

• Slow-cooker sweet-and-sour chicken

  • Rachelgallops on January 06, 2021

    This is really good! And easy!

  • averythingcooks on December 09, 2021

    I agree that this was really good. I used 6 skinless, boneless thighs with the full amount of veg & sauce. We like our "sweet" backed up with some heat and so a squirt of sriracha & some chopped poblanos also went in. A freezer find of some crushed pineapple triggered this recipe search and so I stirred that in too. The slow cooker is not often my 1st choice for cooking style but I would make this again for sure.

• Spicy arrabiata penne

  • averythingcooks on October 23, 2025

    This was a simple but still very good use of 3 different small containers of various tomato preps I had stashed in the freezer. With a splash of red wine added early and a shower of good parmesan + lots of fresh basil at the end we really enjoyed this bowl of pasta. As expected, T suggested adding Italian sausage meat next time, but he also agreed that it was good without it.

• Rissole potatoes

  • averythingcooks on November 12, 2025

    While these didn't really get crispy (my error?? OR that step would go better in the oven??), these buttery, soft potatoes tossed in fresh herbs were certainly good beside our roast chicken. I will play with this idea again.

• Scalloped potatoes

  • averythingcooks on February 29, 2024

    I look at different methods re: prepping this type of dish (strictly speaking these are au gratin as she acknowledges) + I only had heavy cream to use so I came here. Result = I prefer my gold standard which ensures tender potatoes in less time by simmering the potatoes in the liquids (a mix of milk, heavy cream & broth) before layering etc BUT having said that, with a long oven bake these were certainly good. I will also admit that for any au gratin with gruyere, I add cooked leeks, chopped ham & a few hot pickled peppers to the middle layer & a butter, cheese crumb topping and we certainly devoured these.

• White bread

  • averythingcooks on October 24, 2025

    Perhaps not the tallest/prettiest loaf of bread I've made but it certainly tastes good :)

• Salted caramel chocolate chip cookies

  • averythingcooks on January 03, 2023

    We both like these (1/2 recipe with 23 g balls yielded 26 cookies) but I used Skor bits as I've never seen the Kraft caramel bits she describes. I used Maldon flaked sea salt on 2 of the 3 pans to compare and the decision is that the little hit of such a nice salt was good & different but not actually essential. If I did it again, I'll flatten the cookies a bit OR add the salt around 1/2 way into the bake (when the cookies have started to flatten) to get better coverage.

• Strawberry love cake

  • Tinala523 on February 02, 2026

    On her show she shows many flavor variations so I used yellow cake mix and added lemon extract and zest. I added more zest and lemon juice to the topping (replacing some of the milk). My family raved! Very high marks from my SIL. Will make again and try different flavors. Note: I used cream cheese.