Good Eats from Around the World.

Spinach Lasagna (no boiling needed)

This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!
Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.

I am so excited to have partnered with Reynolds Wrap® to bring you this favorite spinach lasagna!
Tips for an Easy Meal
Who doesn’t love to cook entrées that are easy, delicious, and filling? Spinach Lasagna is a family favorite, with its fragrant layers of rich flavors — and lots and lots of cheese! Below are our favorite time-saving tips!
Lining the pan with Reynolds Wrap® Heavy Duty Foil before baking makes cleanup a total breeze. (This works with any lasagna recipe)!
Skip boiling the noodles, and simply pour hot water over them while you prepare the sauce and the cheese mixture.
Reynolds Wrap® Heavy Duty Foil is durable and sturdy and using it to line the pan means you can lift the lasagna out (without the foil tearing) for easy cutting and serving!
This dish can be made up to 3 days ahead of time before baking.
Bake spinach lasagna covered with Reynolds Wrap® Heavy Duty Foil for the first 45 minutes to keep it from drying out.
Top with cheese and bake uncovered for the last 15 minutes; this gives a nice cheesy crust on top.
This dish is a great one to bake an extra and give to a neighbor or loved one. I am excited to partner with Reynolds Wrap® this year especially after learning of their partnership with Feeding America®. They are helping provide meals to people who need them. Did you know that 1 in 9 Americans do not have access to a meal? This affects all walks of life, children and adults alike, which means many children and families need help. Reynolds Wrap® has joined Feeding America® in the fight against hunger by helping to provide 2 million meals* to families across the country. 
Visit Feeding America® here for ways that YOU can get involved, including donating, fundraising, and volunteering to name a few. Volunteers are always needed across the United States (check out the link above to find a food bank close to you) and each has a variation of needs making every volunteer experience a little different.
*$1 helps provide at least 10 meals on behalf of the Feeding America® network of food banks

Ingredients
SAUCE We love homemade marinara sauce but a jarred sauce makes this extra quick. Replace the marinara with a meat sauce if you’d like.
SPINACH LAYER Spinach lasagna needs a great spinach layer. We add ricotta, mozzarella, and parmesan for great flavor. Frozen spinach works well in this recipe (but you can replace it with fresh if you’d prefer). Be sure to squeeze it dry so the layers set up.
PASTA Traditional lasagna noodles are our favorite (and they don’t actually require boiling, more on that below). You can also use fresh lasagna sheets found in the refrigerate area (no boiling required for those either)!

Time Saving Tip
To make lasagna without boiling the noodles first—even if they are not the oven ready kind — pour boiling water over them while you prepare the sauce and cheese mixture.
Use plenty of sauce and be sure to cover the casserole with Reynolds Wrap® Heavy Duty Foil so no steam escapes. Tender noodles and no boiling!

How to Make Spinach Lasagna
Spinach lasagna takes a bit of time, but it’s easy to pull together. Your family will love its cheesy goodness!
Prep Sauce Simmer your favorite marinara sauce with some onions, garlic, and seasonings (per recipe below).
Prep Filling Stir together spinach, ricotta, some mozzarella, and some parmesan.

Layer the Lasagna Line the pan with Reynolds Wrap® Heavy Duty Foil and layer the lasagna.
Bake Cover tightly with foil and bake. Uncover, add cheese, and bake until browned.
Rest 15-30 minutes to allow the lasagna to set up. Grab the edges of the foil and lift it out of the pan. Cut and serve.

Make it a Freezer Meal
Freeze a whole lasagna by prepping it in a casserole dish lined with Reynolds Wrap® Heavy Duty Foil, extending the foil on each side about 6 inches. Wrapping in foil will protect the spinach lasagna from freezer burn.
Fold over the foil and freeze the lasagna. Once frozen, remove the lasagna from the casserole dish (and wrap well in Reynolds Wrap® Heavy Duty Foil). This way your casserole dish can be used for other things until you’re ready to thaw and cook the spinach lasagna.
To bake from frozen, place the foil-wrapped lasagna back into the same pan and bake covered 75 to 90 minutes at 350°F or until hot in the middle. Open the top of the foil, add cheese and bake for an additional 15 minutes.

More Lasagnas We Love
Did you love this Spinach Lasagna? Be sure to leave a rating and a comment below! 

Spinach Lasagna

This homemade Spinach Lasagna is cheesy & budget-friendly, it’s the perfect dish to feed a crowd!

Preheat oven to 350°F. Line a 9×13 pan with Reynolds Wrap® Heavy Duty Foil.

Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.

Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.

While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.

Place 1 cup of sauce in the bottom of the prepared pan.

Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.

Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.

Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.

Cool 20 minutes before cutting.

Calories: 476, Carbohydrates: 37g, Protein: 29g, Fat: 24g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 1320mg, Potassium: 751mg, Fiber: 4g, Sugar: 8g, Vitamin A: 5430IU, Vitamin C: 13mg, Calcium: 553mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Spinach Lasagna, how to make Spinach Lasagna, Spinach Lasagna, Spinach Lasagna recipe

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Air Fryer Donuts (10 Minute Recipe)

These easy air fryer donuts are our new favorite dessert and take about 10 minutes to make!
To make these quick, we start with refrigerated biscuits and simply air fry for a few minutes. Add some butter and a sprinkle of cinnamon sugar for the perfect easy dessert. Perfect for dipping, dunking, or decorating.

A Super Quick Dessert
Who knew that a simple can of biscuits could be transformed into dessert. While they make great apple dumplings, they also make surprisingly amazing donuts!
Since they are air fried, they have fewer calories than a traditional deep-fried donut but they still come out light and fluffy.
These take about 10 minutes start to finish and cost a fraction of your local coffee shop donuts. Win-win!

Ingredients
Air fryer donuts have just 4 ingredients, but they taste so good nobody will ever know!
BISCUIT DOUGH One can of biscuit dough is all it takes.
BUTTER A brush of real butter after cooking makes these donuts so yummy, adding homemade taste! The butter also helps the cinnamon sugar stick.
CINNAMON SUGAR Cinnamon sugar is our favorite coating. Of course, these can be dipped in glaze if you’d prefer.

How to Make Air Fryer Donuts
Homemade donuts have never been so easy!
Preheat the air fryer (per recipe below).
Using a 1” round cutter, cut a hole in each biscuit. Set holes aside.

No Cutter? Use the thicker end of a piping tip or even cut the biscuit and shape a 1″ hole with your hands.

Place 4 donuts on the bottom of air fryer & cook.
Remove & brush with melted butter. Toss in cinnamon sugar & serve warm.
Don’t forget to fry the donut holes!

In the Oven:
Good news, homemade donuts can be made in the oven without easy recipe!
Heat oven to 375°F & bake donuts (prepared as above) for 10-15 minutes or until puffed and cooked through.
Remove from oven, brush with melted butter, & toss with the cinnamon-sugar mixture.

Tips for Delicious Donuts
For best results, preheat the air fryer.
Avoid overcrowding the air fryer basket so air can circulate.
Make donut holes in the air fryer with the leftover dough from the middles, reduce the cooking time by 1 or 2 minutes.
How to Store
These are definitely best served fresh.
Keep air fryer donuts in an airtight container or a zippered bag.
They can be reheated in the air fryer or microwave just until warm.
Did your family love these Air Fryer Donuts? Be sure to leave a rating and a comment below! 

Air Fryer Donuts

These Air Fryer Donuts are fresh, flavorful, and oh-so-fluffy!

Preheat air fryer to 350°F.

Cut a circle out of the center of each biscuit using a small 1″ cutter.

Place 4-5 pieces of the dough in the air fryer.

Cook 3 minutes. Flip and cook an additional 2-3 minutes or until browned.

Remove from the air fryer and while warm, brush with butter. Combine sugar & cinnamon, toss donuts in sugar mixture.

Repeat with remaining donuts. Once the donuts are cooked, add the donut holes to the air fryer and cook for 3 minutes. Toss with additional butter and sugar if desired.

If you don’t have a 1″ cutter, the center can be cut using a large pastry tip.Donuts can be cooled and glazed or dipped in glaze if preferred.

Calories: 82, Carbohydrates: 11g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 41mg, Potassium: 5mg, Fiber: 1g, Sugar: 10g, Vitamin A: 144IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Mini Chocolate Chip Scones

Chocolate chip scones are perfect for dipping or dunking for breakfast or for dessert!
They are flaky and buttery with lots of chocolate chips in every bite!

A Breakfast Favorite
Scones are a perfect breakfast filled with blueberries, cranberries or even cheddar!
This version is sweet and chocolaty while being light and flaky!
They are great to make ahead and freeze well either before or after baking.
Brush them with a simple glaze before serving for an extra touch of sweetness.
Eat them warm with honey butter, pumpkin butter, or some decadent whipped strawberry butter.

Ingredients
FLOUR MIXTURE The dough for this recipe is a bit like biscuits but it contains egg. We use all purpose flour with a bit of baking powder (and sugar).
BUTTER Ensure you use cold unsalted butter. The key is in the process of cutting in the butter with the flour to create the perfect ‘crumb’ which creates flaky layers. But, don’t worry, it’s easy!
CHOCOLATE CHIPS Mini chocolate chips ensure chocolate in every bite. We prefer semi-sweet in this recipe.
GLAZE Topped with a white glaze made from cream and powdered sugar, mini chocolate chip scones are the perfect breakfast pastry, brunch-time tea pastry, or pick me up in the afternoon!

How to Make Chocolate Chip Scones
Scones come together so easily, for a quick and easy snack or continental breakfast.
Combine dry ingredients. Using a pastry cutter, cut butter into the dough until it is just smaller than peas.
In another bowl, whisk cream, eggs, & vanilla. Add wet mixture to the dry, stirring until just mixed.
On a lightly floured surface, turn dough & knead until it’s shaped into an 8” round; cut into 8 equal pieces.

Bake until lightly browned. Cool on a wire rack before coating with glaze.

When kneading the dough, work quickly as you don’t want the dough to get too warm.

Tips for Perfect Scones
The butter will perform better if it’s cut into very small cubes and blended into the flour mixture cold.
Avoid overhandling the dough once it’s in the shaping step because the warmth of your hands will melt the butter and condense the dough. You want a light, airy scone that has plenty of air pockets.
Freeze scones before baking if desired. Bake from frozen for 18-22 minutes.
Did you love these Mini Chocolate Chip Scones? Be sure to leave a rating and a comment below! 

Mini Chocolate Chip Scones

These yummy Mini Chocolate Chip Scones are perfect with coffee or for breakfast. The delicious glaze not only tastes great but helps to keep them fresh!

Preheat oven to 400°F

Combine dry ingredients in a bowl and using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips and set aside.

In a separate bowl, combine heavy cream, eggs, & vanilla. Add the egg mixture to the dry ingredients and stir just until it holds together. (if it’s dry you can add a little bit of additional milk.)

On a lightly floured surface, knead dough by folding and gently pressing dough for 10 to 12 strokes until nearly smooth. Pat or lightly roll dough into an 8-inch circle and cut into 8 wedges.

Bake for 10-12 minutes, or until golden brown. Remove scones from baking sheet. Let slightly cool and top with glaze.

Glaze

Stir together powdered sugar and heavy cream.

Pour the glaze over each scone and smooth with a pastry brush, let glaze on scones set on a wire rack.

Updated 12/14/20 for improved consistency.

The butter will perform better if it’s cut into very small cubes and blended into the flour mixture cold.

Avoid overhandling the dough once it’s in the shaping step because the warmth of your hands will melt the butter and condense the dough. You want a light, airy scone that has plenty of air pockets.

Freeze scones before baking if desired. Bake from frozen for 18-22 minutes.

Calories: 456, Carbohydrates: 55g, Protein: 7g, Fat: 23g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 183mg, Potassium: 281mg, Fiber: 2g, Sugar: 22g, Vitamin A: 702IU, Vitamin C: 1mg, Calcium: 143mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best chocolate chip scones, chocolate chip scones, Chocolate Chip Scones recipe, how to make chocolate chip scones

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

This original version of this recipe was found at King Arthur Flour!

How to Make a Homemade Shamrock Shake

Don’t wait for McDonald’s world-famous Shamrock Shakes, when you can make this copycat recipe at home all year long!
A Shamrock Shake is a creamy minty milkshake — and now you don’t need to “get them while they last” because you can make your own!

What is a Shamrock Shake?
Shamrock shakes were first introduced to the public in 1970 by McDonald’s and they quickly became an annual holiday must-have.
Sweet and creamy, minty (think chocolate chip mint ice cream without the chips), and just the right shade of green they usually come out about 3 weeks leading up to St. Patrick’s Day.
Now, you can make your own at home!

Ingredients
Shamrock shakes only take 4 ingredients and 1 step, but the add-ins and toppings are endless!
DAIRY The traditional recipe is made up of vanilla ice cream and milk, and it comes with optional whipped cream.
For a healthy-ish version, use vanilla frozen yogurt, low-cal or fat-free milk, and omit the whipped cream. The results will still have that bright mint flavor. Add a scoop of vanilla protein powder and no one will know they’ve got a little nutrition in them!
FLAVORING Peppermint extract is made from pure peppermint and mint extract is a combination of both spearmint and peppermint. Either will do, but full peppermint extract is preferred.
COLOR Green food coloring adds color and really puts the shamrock in the shake!

How to Make a Shamrock Shake
This super easy St. Patrick’s Day treat is festive and delicious!
Make this recipe the same way you’d make a milkshake. Simply combine all ingredients (per recipe below) in a blender until smooth.
Make it Boozy
Spike this favorite for a boozy treat! Mix in one of the following:
creme de menthe (you may want to reduce the mint extract)
Baileys Irish cream
peppermint schnapps
vodka

Top o’ the Morning Toppings
Add generous amounts of whipped cream, green sprinkling sugar, and maybe some mini chocolate chips.
Green food gel coloring will work, but because shamrock shakes are a paler shade of green, a few drops of food coloring will work the same.
More Minty Favorites
Did you enjoy these Shamrock Shakes? Be sure to leave a rating and a comment below! 

Shamrock Shake

These light & creamy Shamrock Shakes are the perfect way to celebrate St. Patrick’s Day!

Calories: 562, Carbohydrates: 64g, Protein: 10g, Fat: 29g, Saturated Fat: 18g, Cholesterol: 118mg, Sodium: 224mg, Potassium: 571mg, Fiber: 2g, Sugar: 58g, Vitamin A: 1169IU, Vitamin C: 2mg, Calcium: 375mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Shamrock Shake, how to make a Shamrock Shake, shamrock shake, Shamrock Shake recipe

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Sausage Tortellini Soup (30 Minute Meal)

Soup is the perfect belly-warming meal in a bowl and this sausage tortellini soup is both quick and delicious.
It’s a one-pot soup packed with Italian sausage, cheese tortellini, and a handful of veggies. It comes together in no time and satisfies even the heartiest of appetites!

A Hearty Favorite
This soup is ready in just over 30 minutes start to finish.
We love the robust flavor of Italian sausage but you can swap it out for your favorite ground meat.
This recipe is great with extra veggies including bell pepper, mushrooms, spinach, and kale.
Just one pot means less mess, less dishes.

Ingredients
MEAT Ground Italian sausage is used in this recipe. If you use other ground meats, you’ll want to boost the seasonings a bit! Fennel is the spice that gives Italian sausage it’s flavor so add a little if you have it.
BROTH I prefer a low sodium beef broth in this recipe but any kind will work.
VEGGIES Onion adds flavor. The canned tomatoes add great texture and flavor the broth and zucchini adds freshness.
TORTELLINI Because of the Italian sausage makes this soup meaty, we prefer cheese tortellini in this recipe but feel free to use your favorite. Mini ravioli works too.

Pro Tip: Adding a little bit of cornstarch to the broth doesn’t thicken it but it does add a silky feel!

How to Make Sausage Tortellini Soup
You’ll love how easy it is to make this tasty Italian-style soup!
Cook sausage & onion. Drain fat, if needed.
Add broth, tomatoes, & seasonings; simmer to blend flavors.

Add tortellini & zucchini and simmer until tender.
Season with salt & pepper to taste and serve.

Kitchen Tips
To make prep quick, while the sausage is cooking prepare the other ingredients. While the soup is simmering, slice the zucchini.
Leftover meats and veggies can be added. If they are already cooked add them in the last few minutes since they just need to heat through.
Add the juices from the canned tomatoes.
Boost the flavor of this soup by adding a parmesan cheese rind (or vegetable juice like V8) to the broth as it simmers. Discard the rind before serving.

Make Ahead & Leftovers
Pasta doesn’t keep well in soups, it can get mushy. If you plan for leftovers, cook the tortellini separately.
Keep tortellini soup covered in the refrigerator and it will last about 4 days.
Double the base of this soup (without tortellini) and freeze half for another day. Add any fresh pasta once thawed.
Freeze portions of soup in zippered bags or muffin tins without pasta. Add tortellini or pasta once thawed

More Fresh Soups
Did you love this Sausage Tortellini Soup? Be sure to leave a rating and a comment below! 

Sausage Tortellini Soup

This hearty soup is loaded with Italian sausage, fresh veggies, and cheese-filled tortellini!

Cook sausage and onion until no pink remains. Drain fat.

Combine water and cornstarch and add to the pot along with broth, diced tomatoes, and seasonings. Cook for 5 minutes.

Bring to a boil. Add tortellini and zucchini and reduce heat to a simmer. Cook 6-7 minutes or until tortellini is tender. Season with salt & pepper to taste.

Top with fresh parsley and parmesan cheese for serving.

Note: If you plan to keep leftovers, cook the tortellini separately and add to each bowl while serving.

This recipe is great with extra veggies including bell pepper, mushrooms, spinach, and kale. A can of white beans can be added too.

To make prep quick, while the sausage is cooking prepare the other ingredients. While the soup is simmering, slice the zucchini.

Leftover meats and veggies can be added. If they are already cooked add them in the last few minutes since they just need to heat through.

Boost the flavor of this soup by adding a parmesan cheese rind (or vegetable juice like V8) to the broth as it simmers. Discard the rind before serving.

Serving: 1.33cups, Calories: 226, Carbohydrates: 14g, Protein: 12g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 752mg, Potassium: 654mg, Fiber: 2g, Sugar: 4g, Vitamin A: 145IU, Vitamin C: 14mg, Calcium: 67mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Mediterranean Farro Salad – Hearty & Healthy!

Farro is a delicious grain that makes for an easy meal. This farro salad recipe is full of fresh Mediterranean flavors.
Juicy tomatoes, crisp cucumbers, onions, and feta cheese all tossed in a simple dressing with a favorite grain.

This dish can be made ahead of time and enjoyed as a meatless main dish, a great lunch or a hearty side.
Ingredients
FARRO Farro is a healthy whole grain that is similar in texture to barley. If farro isn’t available, this salad tastes great with almost any grain. Try quinoa, barley, or even bulgur wheat or wheat berries. Brown rice is also a good substitute.
VEGETABLES Fresh veggies including onions, tomatoes, cucumbers, give this salad color and crunch.  Swap out the spinach for kale or even arugula.
DRESSING The dressing for farro salad is quick homemade dressing. Sub out your favorite bottled Greek or balsamic vinaigrette.

How to Make Farro Salad
Super easy to put together, farro salad can be ready (without chilling,) in half an hour!
Cook farro per recipe below. While farro is cooking, prepare vegetables.
Add dressing ingredients to a mason jar and shake to blend.
Combine farro, vegetables, and dressing in a serving bowl. Cover and chill, then garnish and serve.

Make it a Meal
This farro salad is hearty and filling making it a great meal as is. If you’d like to top it with protein, try one of the following:

Leftovers
This salad makes for amazing leftovers and will keep about 4 days.
The tomatoes/cucumbers will soften slightly. If making this ahead, use small tomatoes and keep them whole.
Add fresh herbs or fresh veggies when serving.
This recipe does not freeze well. If you’d like to prepare ahead, cook extra farro and freeze it. Once thawed, you can add all of the remaining ingredients.
Great Grains
Did you enjoy this Mediterranean Farro Salad? Be sure to leave a rating and a comment below! 

Farro Salad

This Farro Salad is crisp & colorful. Full of fresh veggies and hearty farro, this salad is sure to be a family favorite!

Place farro in a large pot of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender, about 14-16 minutes. Drain well and rinse with cold water.

While farro is cooking, prepare vegetables. Place all dressing ingredients in jar and shake well.

Combine cooled farro, dressing, and vegetables in a bowl. Toss well and refrigerate for 1 hour.

Garnish with feta cheese and serve chilled.

Leftover Farro Salad can be stored in an airtight container in the fridge for up to 4 days. 

Calories: 342, Carbohydrates: 40g, Protein: 8g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 11mg, Sodium: 223mg, Potassium: 569mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1718IU, Vitamin C: 28mg, Calcium: 103mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Farro Salad, Farro Salad recipe, how to make Mediterranean Farro Salad, Mediterranean Farro Salad

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.