Ingredients The Wet Ingredients 1 cup (226g) unsalted butter, softened to room temperature.​ 1 cup (200g) granulated white sugar (or packed brown sugar for extra chewiness).​ 1 cup (340g) unsulphured molasses (like Grandma’s brand—do not use Blackstrap molasses).​ 1 large egg.​ 1 tsp vanilla extract.​ Secret Ingredient: 2 tablespoons white vinegar (This reacts with the baking soda to keep the cookies soft and tender).​ The Dry Ingredients 5 cups (625g) all-purpose flour.​ 1 ½ tsp baking soda.​ 1
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Serves: 6–8 Prep time: 15 minutes Cook time: 30 minutes Ingredients 1 can (10.5 oz) cream of mushroom soup ¾ cup milk (whole or 2%) 1 tsp soy sauce (optional but adds depth) ⅛ tsp black pepper 4 cups cooked green beans (about 2 cans drained or 1 lb fresh, blanched) 1 ½ cups crispy fried onions (like French’s), divided Instructions Preheat oven to 350°F (175°C). Lightly grease a 1½–2 quart baking dish. Mix the sauce: In a large bowl, combine the cream of mushroom soup, milk, soy sauce, and pepper
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🧺 Ingredients 1½ lbs (about 680 g) Brussels sprouts, trimmed and halved 2 tbsp olive oil Salt and black pepper, to taste 3 tbsp balsamic vinegar 2 tbsp honey (or maple syrup) ½ cup dried cranberries Optional: ¼ cup chopped toasted pecans or walnuts Optional: 2–3 tbsp crumbled feta or goat cheese (for topping) 👩‍🍳 Directions Preheat Oven Set oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Prep the Brussels Sprouts In a large bowl, toss Brussels sprouts with ol
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