Archive for September, 2015
Easy Blueberry Cheesecake Bars

  Blueberry Lemon Cheesecake Bars 

I like cookies and I like cake, but bar desserts are my absolute favorite. They are the best of cakes and cookies all rolled into one tasty bar. And…these Blueberry Lemon Cheesecake Bars are the very best! All the creamy goodness of cheesecake, but they are easier to make, easier to eat, and easier to share.

Whenever I need a simple but delicious dessert for a book club gathering or a family dessert night or a welcome package for a new neighbor, I pull out this Blueberry Lemon Cheesecake Bar recipe.

I used to make these cheesecake bars with just the blueberries, but I got a new zester and was anxious to try it out so I threw in some lemon zest and a dash of juice and it blew me away. I had no idea how much better blueberry cheesecake bars could taste with the simple addition of lemon. The bright, tangy lemon zest adds a burst of flavor to every bite and pairs perfectly with the blueberries! My old standby cheesecake bar recipe went from ordinary to extraordinary with just a bit of lemon. Citrus adds such a spark to recipes and it really shines in this recipe. The blueberries are special too of course. I recommend using fresh blueberries in this recipe, but you can use frozen if that’s all you have access to.

Blueberry Cheesecake Bars 1

Fresh blueberries are easy to work with, just make sure you rinse them well and let them drain well before adding them to the batter. A good colander, or evena Berry Colander, is essential when you’re dealing with fresh berries. I especially like a double handle colander for jobs like this. The handy colander you see below is part of a 3-piece, interlocking set that I love. With extra flared rims for easy gripping and pouring, the small scoop is perfect for washing berries and transferring them directly to your baking bowl. Purchase the Good Cook 3-Piece Colander Set on Amazon now.

Good Cook Colander with Blueberries

With fresh ingredients and favorite kitchen tools on hand, all you’ve got to do now is light up the oven. You’re less than 1 hour away from sharing a pan full of delicious Blueberry Lemon Cheesecake bars with everyone you love! (Including…yourself!) Enjoy!


Blueberry Lemon Cheesecake Bars

A touch of lemon makes these blueberry cheesecake bars bright and delicious! A classic recipe, perfect for sharing at potlucks and parties.


  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • 9 graham crackers
  • ½ stick butter, melted


Preheat oven to 325 degrees Fahrenheit. Line a 9×9 baking pan with parchment paper, pressing down at the corners. In a food processor, combine the crackers, sugar, and cinnamon. Process until well combined. Add the melted butter and pulse two or three times. Pour mixture into prepared baking sheet and pat down evenly along bottom of pan. Bake for 10 minutes, or until golden. Set aside and cool slightly. For the filling: In a medium bowl, combine cream cheese, eggs, lemon zest and juice, and sugar. Using a high speed mixer, mix until well combined and completely smooth. Pour over the cooled crust. Sprinkle the blueberries over the cream cheese mixture. Bake for 30 to 35 minutes or until the center is set. Remove from oven and cool completely. Once cooled, place in refrigerator for at least 3 hours before cutting. Dust with powdered sugar before serving.


VIDEO TUTORIAL | How to Make Mini Caramel Apple Bites

 How to Make Mini Caramel Apple Bites

Make no-fuss DIY Caramel Apple Bites as a fantastic alternative to Caramel Apples this year and let the party in your mouth begin! These easy bites would be perfect for a party or just a sweet afternoon treat! To make these tiny little bombshells of fun, you will need a Good Cook Touch Double Melon Baller to form the apple balls. 

What You’ll Need

 How to Make Mini Caramel Apple Bites

How To Make ‘Em

 1. Begin by taking your melon baller and pressing into the sides of an apple to form an apple ball. The ball will be slightly flat on the side of the ball where there is the apple skin.  Work your way through the apples until you have formed as many balls as possible from about 5 or 6 apples. Some of the balls may not turn out quite right depending on where on the apple you form them, so sort through and choose the ones that are the most rounded. Set aside the apple balls. 

2. Insert into each apple ball a cake pop stick. It’s okay if the stick pokes almost through the other side of the apple but try to keep the stick inserted just before this point. 

3. In a microwavable safe container, add an 11oz bag of unwrapped caramel candies and 2 tablespoons of water. Cover the container with a lid and microwave for about 3 minutes, stopping each minute to check the caramels and stir. Once completely melted, you are all set. 

4. Allow the melted caramel to cool a little and if you have time, dry off the apple balls with a towel. Working with apple balls that are as dry as possible will ensure that the caramel sticks better against the all sides of the apple with no skin.

  • TRY THIS: Caramel not sticking to your apples? Gently dry them with a clean paper towel, then toss them in powdered sugar. Voila! Your apples are ready to dip…and the caramel will stick!

5. Set up an assembly line of apple balls with inserted cake pop sticks, melted caramel and candy sprinkles. Dip each ball into melted caramel and twirl all the way around. Next dip each ball covered in caramel into the candied sprinkles. 

Set on a parchment paper and serve immediately! Let the Caramel Apple Bites party begin! Enjoy! 

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How To Make A Perfect Birthday Cake

How to Bake The Perfect Birthday Cake

Want to make any birthday extra special?  This spectacular ruffled flower cake is perfect for a birthday celebration, baby shower, or any occasion that calls for cake! Our Sweet Creations cake bakes up thin, beautiful layers of ruffled cake. It’s easy to make a lovely, delicious cake with Sweet Creations Scallop Layer Cake Pan Set with Leveling Knife. Swap out your regular round cake pans for these gorgeous party pans and give your birthday cake some added flair.

Because we know how busy we all are, we decided to start this recipe off with a basic box of cake mix. Storebought frosting, however, simply doesn’t make the cut, so we’ve topped our cake with rich and creamy, party pink homemade buttercream. Topped with sprinkles, this stunning four-layer birthday cake makes a stunning centerpiece for any celebration.

How to Make the Perfect Birthday Cake

Here’s what you’ll need to make our Perfect Birthday Cake:

For the Cake:
1 box Funfetti Cake Mix
¾ cup flour
4 egg whites
½ cup butter, melted
1 2/3 cups water

For the Frosting:
1 (2-pound) package powdered sugar
2 sticks butter
1 tablespoon vanilla
½ -¾ cup milk
2 teaspoons pink food coloring
Sprinkles (for garnish)

Follow the simple steps below for a show-stopping cake:

Birthday Cake2

Step 1: Preheat oven to 350 degrees. Spray four Sweet Creations flower cake pans with nonstick baking spray.

Step 2: In a stand mixer or large bowl, beat together cake mix, flour, egg whites, melted butter, and water. Beat just until all ingredients are incorporated.

Birthday Cake3

Step 3: Spread batter in prepared cake pans. Bake for 9-14 minutes, or just until the center of each cake springs back when touched lightly. Remove and cool completely.

Birthday Cake4

Step 4: With a sharp knife, level the cake by slicing the rounded top from each layer. Remove layers from the cake pans.

Step 5: Prepare frosting by beating all frosting ingredients together, adding just enough milk to make the frosting fluffy and spreadable.

Birthday Cake5

Step 6: Frost each cake layer, one of top of the other. Top with frosting and sprinkles. Serve and enjoy!

Sweet Creations Birthday Cake 2

The Perfect Cake Pan, Now Available Online!

We used the Sweet Creations Scallop Layer Cake Pan Set with Leveling Knife to make this beautiful birthday cake. Now available on Amazon, ship it straight to your front door and make your own gorgeous party treats! The Sweet Creations Scallop Layer Cake Pan Set features:

  • Makes it easy to make trendy scallop layer cakes
  • Includes two 7 inch scallop pans and a leveling knife
  • High quality non stick surface
  • Easy clean up
  • 100 % satisfaction guarantee
  • Buy It Now on Amazon

How To Make a Perfect Birthday Cake


Cinnamon Toast Pull-Apart Bread

Cinnamon Toast Pull-Apart Bread

Cinnamon Rolls are sooo last year! Put a twist on favorite everyone’s favorite pastry with this incredible, gooey, Frosted Cinnamon Toast Pull-Apart Bread. Rich layers of flaky, butter bread, cut into thin slices and baked together with oodles of cinnamon and butter, then topped with drizzly vanilla-coffee icing. If you like cinnamon rolls, I can promise you will fall in love with this pull-apart bread. It’s like eating slice-after-slice of the center of a cinnamon roll. That part with all of the frosting, cinnamon and melty goodness? That part is this entire recipe. You will love.082415 Carla Walker Pull Apart Bread Photo SM2

What You’ll Need

To prep this recipe, you’ll want to be sure you have these baking essentials ready to go in your kitchen:



Pull Apart Cinnamon Toast Pull-Apart Bread
Now, with all of that raving out of the way, let’s talk food for a minute. Raise your hand if you have special dietary restrictions that keeps you from eating some of your favorite foods.

Do you see my hand raised? Because it totally is.

Mine happens to be – wait for it – dairy AND soy. Yay me!

Really though, my babies are worth it. I have twin 4 month olds who just so happen to fall in to the 3% of infants who are dairy and soy intolerant. Which means mama is the one who has to suffer through missing out on pizza, Mexican food, and anything covered in ranch dressing. But by golly (yes I did just say that) if I am going to miss out on my favorite sweet treats due to dairy and soy restrictions!

You read that right….it’s totally possible to make this recipe both dairy- and soy-free. You won’t even know you’ve made any ingredient swaps, either. The flavor is just incredible, regardless the allergen-free upgrades.

  082415 Carla Walker Pull Apart Bread Photo SM1

The bread and icing can both made with almond milk rather than whole milk and as a butter substitute I used a dairy- and soy-free butter sub spread.  And you would never know the difference in the taste either. It’s the best!

Don’t be deceived either by the look of this bread. It looks difficult, but I promise you it is absolutely not! Believe you me, I am not making anything difficult these days. My babes won’t allow it!

No, you won’t be eating this bread an hour after you start making it, but the rising times just allow for extra relaxation right? (**cough cough** I wish!)

Cinnamon Toast Pull Apart Bread is the perfect breakfast, snack or dessert. Anytime you have a craving for something sweet, this bread is there for you. Simple and delicious. And diet restriction friendly. Doesn’t get much better than that.

Super Quick Shortcut

Love the idea of this bread, but don’t have time to make a batch of homemade yeast bread? Here’s how to make this bread in less than 20 minutes: Use a refrigerated tube of crescent dough, pizza dough or biscuit mix. Then prepare the rest of pull-apart bread according to the recipe below. It’s seriously that simple!


Cinnamon Toast Pull-Apart Bread

Rich and delicious, this homemade pull-apart bread is a splendid new way to enjoy all the flavors of cinnamon rolls.


  • 1 cup unsweetened almond milk (or whole milk)
  • ¼ cup canola oil
  • ¼ cup granulated sugar
  • 1 1/8 tsp active dry yeast (1/2 packet)
  • 2 cups, plus ¼ (additional) flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp kosher salt
  • ¼ cup dairy-free, soy-free butter, melted (or butter)
  • 1 cup sugar
  • 2 Tbsp ground cinnamon


FOR DOUGH: In a Gook Cook 2-Quart Stainless Steel saucepan, whisk together almond milk, canola oil and sugar on high. Heat until very hot but not boiling. Remove from heat and allow to cool until tepid. Sprinkle over the yeast and stir in 2 cups flour. Place lid on saucepan and allow to rise at least one hour, until more than doubled in size. After the hour, stir in remaining ¼ cup flour, as well as baking soda, baking powder and salt. Place dough in the saucepan or in a large ziplock bag in the refrigerator at least an hour or up to 24 hours. If placing it in fridge for more than an hour, remove and allow to come slightly to room temperature before working with it. Clean and flour your work surface and place dough on floured surface. Using a rolling pin, roll out dough in a large rectangle roughly 1/8 in thick. Take the melted butter and brush it evenly over the top side of the dough rectangle. Use any remaining melted butter to brush inside a bread pan to place dough in. Sprinkle over 1 cup granulated sugar, and then with 2 Tbsp ground cinnamon, not missing any spots on the dough. Using a knife or a pizza cutter, cut the dough into 6-7 equal sized rectangles. Place those rectangles on top of each other, and then cut the stacks into 6 equal sized squares. Place squares in bread pan, not cramming them in. You may have leftover squares. If this is the case, make an additional smaller pan using a ramekin. (Never waste the goods!) Place bread in a warm, draft free area of the kitchen and allow to rise at least 20 minutes, or until the bread rises above the rim of the pan (it took mine about an hour). Preheat oven to 350°F at this time. Once bread is risen, place in oven for 30 minutes. If the top of the bread is becoming too golden brown after 15 or 20 minutes, lightly place a foil sheet over the top to continue cooking, but not burn the top. Remove and allow to cool slightly. FOR THE ICING: Place all icing ingredients in a medium sized bowl and whisk together until it becomes runny and perfect. If needed, add more powdered sugar to reach desired consistency. Drizzle over bread just before serving. Serve bread warm or at room temperature

5-Minutes to Autumn: Apple Butter and Chicken Grilled Cheese

Apple Butter and Chicken Grilled Cheese

This Apple Butter and Chicken Grilled Cheese is the perfect Fall twist on the classic sandwich.  Simple and packed with flavor, this substantial sandwich will be your new go-to!

One of my all-time favorite cities for the food scene is Portland, OR.  My husband and I got the great opportunity to live there for a little while, and if there is one city I would happily move back to – that would be it!  Food trucks, doughnut shops and unique eateries are what make Portland go round – and this girl right here.

In this delightful city, there is a divine little restaurant, Pine State Biscuits. As the name implies, they serve all things biscuits.  One of the best sandwiches there is a warm biscuit topped with fried chicken and apple butter.  As weird as it may sound, this flavor combo is out of this world delicious!

Apple Butter and Chicken Grilled Cheese sandwich to satisfy your fall cravings while still eating a classic!

Though I didn’t make this grilled cheese on a biscuit, I wanted to emulate the flavors of that amazing sandwich and I think I succeeded here.  It is the perfect combination of sweet and savory, warm and combining the flavors of fall with a classic sandwich.  I made my own apple butter for this, but please feel free to use store bought!  It will definitely speed up the process!

I also didn’t want to take the time (or create more calories) by using fried chicken chicken, so I used baked, breaded chicken rather than fried. You could also swap in sliced roasted chicken, grilled chicken or shredded rotisserie chicken. Whatever you’ve got on hand will work, and I promise you will not be missing the fried factor here.  When combined with the apple butter and sharp cheddar cheese, oooooooh-eeee you’ll be making this recipe every day!

Grab your skillet, fire up that stove and get ready to get your grilled cheese on. 

Made This Recipe?

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This Apple Butter and Chicken Grilled Cheese sandwich is the perfect twist on a classic dish.


Apple Butter and Chicken Grilled Cheese

A delicious twist on a simple classic. This Apple Butter and Chicken Grilled Cheese is the perfect sandwich for your Fall cravings!

  • Yield: 2


  • 3 lbs apples – I used granny smith, gala and pink ladies
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 ½ tsp ground cinnamon
  • Freshly grated nutmeg – roughly ½ tsp
  • 1/8 tsp ground cloves
  • ¼ tsp kosher salt
  • 1 ½ tsp pure vanilla extract


Start by making the apple butter. Peel, core and slice apples using an apple wedger. Place apples into a crockpot. In a medium sized bowl, add sugars, cinnamon, nutmeg, cloves and salt and combine well. Sprinkle over apples and mix around well. Turn crockpot on LOW and cook for 10 hours, stirring occasionally. After 10 hours, add in vanilla, and leaving lid off of crockpot, cook an additional 2 hours. Using an immersion blender, blend up apples to make as creamy as desired. Store any unused apple butter in a mason jar with a lid in the refrigerator. To make the chicken, clean up chicken cutlets as desired. Slice chicken into 1 inch slices using your santoku knife. The thinner the chicken, the quicker it will cook. In a small bowl, whisk together egg and milk. In a separate small bowl, combine bread crumbs and salt and pepper. Mix well. Spray a cookie sheet with nonstick spray, and preheat oven to 425°F. Pat dry the chicken slices, and in an assembly line fashion, dip chicken into egg mixture, then into breadcrumb mixture, coating chicken completely and finally aligning on cookie sheet. Continue until all chicken is coated. Place into preheated oven and bake 10-15 minutes, until fully cooked and golden brown. To make the grilled cheese, get your griddle ready and place over low heat. Starting with two slices, butter the sourdough bread with roughly 1 tbsp butter each. WITH BUTTERED SIDE DOWN, place bread on griddle, and on unbuttered side, place 2 slices cheddar cheese on each slice of bread. Allow cheese to melt over bread slightly, roughly 3 minutes. At this time, add as many slices of chicken as desired to one slice of bread, and 2-3 tbsp (as desired) of apple butter, finally placing opposite side of cheesy bread on top. Allow to cook an additional 3-4 minutes, until sandwich melts together and slices of bread are golden brown. Repeat process with second sandwich. Cut sandwiches in half and serve warm.

Find more recipes from Carla at Carla’s Confections

Cookies for Breakfast: Pumpkin Maple Morning Cookies

Pumpkin Maple Breakfast Cookies

It’s hard to believe, but back to school season is here again. And with back to school season comes my favorite season of all – pumpkin season! I’m popping in today with a recipe to celebrate both!

Busy mornings are downright stressful. Getting everyone dressed, feeding them something nutritious to keep their little bellies full until lunch time, packing them a lunch that they will maybe consider eating, stuffing all of the papers strewn across the dining room table into the correct book bag, and finding the missing left shoe takes quite a bit of time. I think I can help things go a little bit smoother though. 

Enter these pumpkin maple breakfast cookies!

Yep, you heard that right! Cookies. For breakfast! Pumpkin Maple Breakfast cookies - packed with fiber and protein and ZERO refined sugar!

If your kiddos are anything like mine, they’ll jump at the idea of cookies for breakfast. You don’t even need to feel an ounce of guilt about it, because these cookies are loaded with good stuff. 

These cookies have fiber-packed pumpkin and oats, protein-rich almond butter and almond flour, and the only sweetener you’ll find inside is pure maple syrup. The fiber and protein work together to keep tummies full and give everyone plenty of energy to get through their day.

Serve with a glass of milk for a super fun breakfast that you know is going to get gobbled up. 

The batter for these is quick to prepare. You’ll just need a mixing bowl and a wooden spoon. Use your Good Cook Stainless Steel Cookie Dropper to drop balls of the dough into your hands and then gently shape them into hearts. If you’d prefer to save even more time, just drop the dough right onto a parchment lined cookie sheet and lightly flatten them before baking. Heart shapes are fun, but not necessary! 

Your batter will be thick and a bit sticky. I like to let it chill in the fridge for 10 minutes before shaping it into hearts. You can skip that step if you won’t be shaping the dough. 

Once baked, these are great straight off the baking sheet. You can store them, covered, for up to one week or make a larger batch and freeze them for another time. Pumpkin Maple Breakfast cookies - packed with fiber and protein and ZERO refined sugar!


Pumpkin Maple Breakfast Cookies

Soft and thick cookies that make a healthy breakfast treat!

  • Prep Time: 10
  • Cook Time: 11
  • Total Time: 21 minutes


  • ½ cup pumpkin
  • ½ cup almond butter
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats
  • ⅔ cup almond flour
  • ⅓ cup whole wheat flour
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt


Add the pumpkin, almond butter, maple syrup, and vanilla extract to a large bowl and stir with a wooden spoon to combine. Stir in the oats, almond flour, whole wheat flour, pumpkin pie spice, baking soda, and salt until well combined. Refrigerate for 10 minutes. Use a large cookie scoop to drop balls of dough on a parchment lined baking sheet. Shape the balls into a heart. The dough will be fairly sticky, but workable. Bake at 350 degrees for exactly 11 minutes. Cool before serving. Store covered for up to 1 week.


  • Serving Size: 10
Slow Cooker Creamy Jalapeno Chicken Taquitos

 Slow Cooker Creamy Jalapeno Chicken Taquitos

The first thing most people ask when they see this recipe is “how did you make these with a slow cooker?” And the second question is always, “can I have another one?!”

Creamy, spicy and absolutely delicious, these crockpot Chicken Taquitos bake up a big bowl of creamy shredded chicken, which is then then stirred together with fresh-chopped jalapenos, rolled into mini tortillas and baked until golden brown. Quick and simple, these yummy noshes are as great to eat for dinner as they are to snack on! You’ve simply got to grab your slow cooker and give this one a try!

Slow Cooker Creamy Jalapeno Chicken Taquitos

Bake Until Golden & Crispy

A full batch of this creamy chicken filling will make about 16-24 taquitos. To bake them all at once, you’ll need an extra-large baking sheet like the Good Cook AirPerfect Nonstick 18×13″ Half-Sheet Cake Pan. With a channeled surface for airflow and even baking, this easy-to-clean nonstick pan makes it easy to bake a big batch crispy, golden taquitos. If you’re entertaining friends or prepping for big family meal, game-day party or neighborhood potluck, an full sized sheet pan is indispensible for prep and serving big portions. Buy online now.

Tried This Recipe?

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Slow Cooker Creamy Jalapeno Chicken Taquitos


Slow Cooker Creamy Jalapeno Cheddar Taquitos

Make your own baked chicken taquitos, filled with a creamy crockpot chicken. This simple recipe can be prepped in the morning, then finished just 15 minutes before dinner. A kid-friendly, family-friendly, everyone-loves-it dish. Especially great for game day parties!

  • Prep Time: 20
  • Cook Time: 480
  • Total Time: 8 hours 20 minutes
  • Yield: 8


  • 2 pounds boneless, skinless chicken breast
  • ¾ cup chicken broth
  • 1 (8 oz) box cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried onion
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 1 jalapeno, seeded and chopped
  • 1½ cups shredded cheddar cheese
  • 16 small flour tortillas
  • Nonstick olive oil cooking spray


Place chicken breast, broth, cream cheese, garlic powder, dried onion, cumin, chili powder and salt in a 4-6 quart slow cooker. Cover and cook on high for 3-4 hours, or on low for 5-7 hours. Use two forks to shred the chicken right in the slow cooker. Stir in jalapeno and cheddar cheese. Preheat oven to 425° F. Spoon about ¼ cup of shredded chicken mixture into the center of each tortilla. Roll tortillas around the center filling, leaving the two ends open. Place on a parchment-lined baking sheet. Spray each taquito generously with cooking spray. Bake 10-15 minutes, or until the cheese is melted and the tortillas begin to brown slightly. Allow to cool slightly before serving with Avocado Sour Cream Dipping Sauce. To make Avocado Sour Cream Dipping Sauce: Puree avocado, sour cream, lime juice and cilantro in a blender or small food processor.


How to Make Classic Beer Battered Fish

How to Make Pub Style Beer-Battered Fried Fish

Beer isn’t just for drinking! Add it to this flavorful batter and it creates a light, fluffy tempura-like batter that tastes just like the Fish n’ Chips from your favorite pub.

If you’ve never made beer-battered fish at home, you’re going to love how foolproof this seemingly tricky cooking method is. Though it seems like it would take a magic mix of practice, patience and long-lost ingredients, this basic recipe is really as easy as melted some hot oil in an extra-deep Good Cook Smart Choice 7 7/8″ Fry Pan, mixing up the batter, dipping the fish and cooking it until golden brown. Flip with a pair of Good Cook 10-inch Deluxe Metal Tongs, and you’ll have a piping hot, pub-inspired dinner on the table in less time than it takes to get in the car and drive to your favorite bar.

Perfect for a quick weeknight meal, you can use any kind of white fish for this recipe, but we recommend tilapia or cod for their mild flavor and budget-friendly price!

How to Make Pub Style Beer-Battered Fried Fish


Beer Battered Fish

Crispy and light, this classic beer-battered fish will have you feeling like you just hit a London pub for dinner.


  • 1-1/2 cup Flour
  • 1 tsp Baking powder
  • 1 tsp Onion salt
  • 1/2 tsp garlic salt
  • 1 tsp Paprika
  • 1/2 tsp fresh-ground pepper
  • 1-1/2 cup Beer
  • 4 Tilapia or cod filets, cut into 1” wide slices
  • 2-3 cups Canola oil for frying


1. Tools Needed: Good Cook Deep Saute Pan In a large bowl, whisk together flour, baking powder, onion salt, garlic salt, paprika, and pepper. Whisk in beer. Allow mixture to sit for 10 minutes. Pat fish completely dry with a paper towel. Heat oil in a large Good Cook skillet over medium-high heat. Coat fish pieces with the beer batter. Transfer immediately to the hot oil and fry on both sides until golden brown, about 2-3 minutes on the first side, and about 1-2 minutes on the second. Remove and use a fork to cut into the first piece to ensure the fish is cooked all the way through. Cook remaining fish, turning the heat down slightly if the fish is raw at all inside. Transfer cooked fish to a plate lined with paper towels. Allow oil to drain, then serve immediately with lemon slices and tartar sauce, or a bit of malt vinegar.

Slow Cooked BBQ Beer Chicken

4-Ingredient Slow Cooker BBQ Beer Chicken

If the back-to-school has you running frantic, this recipe is about to give you the night off from cooking! Four ingredients and so easy, our Slow Cooker BBQ Beer Chicken only requires you to pull out a few chicken breasts, pour some beer and BBQ sauce over them and let the crockpot do the rest. After a busy day of hustle and bustle, you’ll come home to a dinner that’s done. All you have to do is grab some buns and serve up this delish dish!

4-Ingredient BBQ Beer Chicken
Ready to make it? Here’s your ingredient lineup! Chicken, beer and bbq sauce. Any barbecue sauce will do, but we decided to go with spicy Sriracha BBQ sauce, because it sounded scrumptious. If you prefer a sweeter sauce, perfect. If you like your BBQ savory, add it to the recipe. You truly can’t go wrong with this easy slow cooked meal!

4-Ingredient Slow Cooker BBQ Beer Chicken

If you don’t have a slow cooker, this recipe can also be made in the oven! Prepare all the ingredients in our Good Cook 1.5 Quart Ceramic Covered Casserole, cover and bake in an oven preheated to 250 degrees F for 6-8 hours or until the chicken is easily shredded.

Great for game day parties, busy weeknights and lazy weekends, we think you’ll find this BBQ Beer Can Chicken is a crowd-pleasing winner!

4-Ingredient Slow Cooker BBQ Beer Chicken


Slow Cooker BBQ Beer Chicken

Make beer can chicken, without the beer! This easy slow cooker recipe turns out a bowl of tender, savory-sweet shredded meat. Perfect for piling on top of a toasted burger, easy enough to enjoy anytime!

  • Prep Time: 5
  • Cook Time: 480
  • Total Time: 8 hours 5 minutes
  • Yield: 6


  • 2 pounds boneless skinless chicken breasts
  • 8 ounces beer
  • 3 cups barbecue sauce
  • 6 hamburger buns, toasted


Place chicken in a 4-5 quart slow cooker. With a Gook Cook whisk, stir together beer and barbecue sauce. Set aside 1 cup of sauce, pour remaining sauce over chicken. Cover and cook on low for 6-8 hours (or on high for 3-4 hours). Shred chicken in the slow cooker using two forks. Stir well to coat with the juices in the slow cooker. Serve shredded chicken on top of toasted buns. Place the 1 cup of reserved sauce in a microwave-safe container. Heat in the microwave on high until boiling, about 2-3 minutes on high. Drizzle over shredded chicken. Serve and enjoy!


  • Serving Size: 6
How to Make Rainbow-Dipped Shortbread Cookies

How to Make 3-Ingredient Rainbow Unicorn Cookies

Rainbows bring smiles and happiness, so why not give your kids a rainbow treat to make their day? These rainbow dipped shortbread cookies make any day fun, and the Sweet Creations 12-Cup Covered Cookie Mold adds an extra layer of yumminess. This recipe makes 18 bright, vibrant rainbow cookies with a white chocolate “stand” for each cookie. Surprise your kids with this awesome after-school treat that will make them feel extra special.

Here’s what you’ll need to make these whimsical, irresistible cookies.


1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
Gel Food Coloring (pink, orange, yellow, green, purple)
1 ½ cups white chocolate chips


Follow these steps for perfect rainbow-dipped shortbread cookies:

Step 1: Preheat oven to 350° F. Line a Good Cook Air Perfect baking sheet with parchment paper.

Step 2: In a stand mixer, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough).

Step 3: Separate dough into 5 equal pieces. Tint each portion a different color with gel food coloring.

Step 4: Stack colored doughs on top of each other. Roll until 1/4-inch thick on a surface dusted with flour or powdered sugar with a well-dusted rolling pin.

Step 5: Once the dough is flat, take one end and roll into a log that’s 2 ½ inches in diameter. Slice into individual cookies, about ¼ inch thick, and place on the prepared baking sheet. Bake for 16-18 minutes, or until cookies are pale golden brown. Allow to cool completely.

Step 6: Place white chocolate chips in a microwave-safe bowl. Microwave in 30 seconds bursts, stirring between, until melted and smooth.

Step 7: Spoon 1 tablespoon of melted chocolate into a Sweet Creations Candy and Cookie Mold, up to the easy-fill line marked on the mold.

Step 8: Working quickly, press a cooled cookie into the mold. Repeat until all cookies have been coated in chocolate. Place mold in a cool, dry place or in the refrigerator until chocolate is hardened, about 1 hour.

Step 9: Remove from the mold and enjoy!


Have Even More Fun with Your Cookie Mold

The Sweet Creations 12-Cup Covered Cookie Mold can be used in so many fun ways! Once you’ve made your colorful Unicorn Cookies, try making these awesome ideas with your mold, too:


Vintage Recipe Favorite: Hot Fudge Pie

Retro Recipe Favorite! Vintage Hot Fudge Pie

Hot Fudge Pie – A dense chocolate pie that is super easy to make.  Serve warm topped with ice cream and hot fudge for an decadent treat!

I can’t believe that summer is over, and school is starting. Where did the time go?! My son started 5th grade this year, our last year in elementary school. I have no idea how we got here so fast! He didn’t even want me to take him to school on the first day; he wanted to ride his bike by himself. I am just going to have to drown my sorrows in chocolate. Pretty sure this chocolate hot fudge pie will do.

Hot Fudge Pie - A dense chocolate pie that is super easy to make.  Serve warm topped with ice cream and hot fudge for an decadent treat!

I have seen Hot Fudge Pie all over the internet, so I had to come up with my own version. Though this seems like a hot, new idea, it’s actually a totally retro recipe. Classic and delicious, there are hundreds of ways to make Hot Fudge Pie. I opted for no crust, because that is just going to take away from the chocolate taste. And of course I had to serve it while it was warm and top it with ice cream and hot fudge. Because…well, why not? Rich, chocolatey, fudgy, and oh so good. This quick and easy recipe is like a cookie had a kid with a brownie. Gooey and delicious, with a happy crunch around the edges. Seriously so delish, I’m starting to think Hot Fudge Pie will cure any chocolate cravings, and drown away all the sorrows in the world. Top it with ice cream and you’ll be happy forever, methinks.

Hot Fudge Pie - A dense chocolate pie that is super easy to make.  Serve warm topped with ice cream and hot fudge for an decadent treat!

Plus, hot fudge pie is so easy to make. Just 5 minutes, put it in the pan, and let it bake. Good Cook 9 inch pie plate is the perfect size. And that perfectly round giant scoop of ice cream? Yeah, the Good Cook Smart Scoop did that. You need to top this chocolate pie with a giant scoop of ice cream when it is still warm. It gets all gooey and melty, and oh so good. I am drooling again just thinking about it!


Hot Fudge Pie

Hot Fudge Pie – A dense chocolate pie that is super easy to make. Serve warm topped with ice cream and hot fudge for an decadent treat!

  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 8


  • 2 eggs
  • 1/3 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup butter, melted
  • 2 oz unsweetened chocolate, melted
  • 1/3 cup semi-sweet chocolate chips


Preheat oven to 350 degrees. Grease a 9 inch pie plate, set aside. In a large bowl beat eggs for 1 minute, until pale yellow. Stir in flour, sugar, salt, vanilla, melted butter and melted chocolate. Once smooth and well blended pour into prepared pie plate. Sprinkle chocolate chips evenly over the top. Bake for 25-30 minutes until the top looks crackly. Let cool for 45 minutes before serving.

7 Incredible Easy Ideas For Grilled Chicken

Break Out of That Boring Food Rut!  7 All New Recipes for Grilled Chicken

Wondering what to do with that package of chicken in the fridge? If you’re sick of hearing “chicken again?”, then fire up your grill this weekend and take advantage of the final weeks of summer with a few amazing new recipes. Grilling lends a wonderful smoky flavor to chicken, and the summer weather has us gravitating towards outdoor grilling. We’ve found 7 incredible and easy ideas for grilled chicken that will give your family a fresh new outlook on chicken for dinner.

Break Out of That Boring Food Rut!  7 All New Recipes for Grilled Chicken

1. Grilled Chili Lime Chicken

Make this incredible grilled chili lime chicken for your next barbecue and your guests will fall in love. This easy marinade of chili, cilantro, garlic, and lime infuses the chicken with irresistible flavor and a hint of spiciness. Find the recipe at RASA MALAYSIA.


2. Garlicky Lemon Cuban Chicken Wings

We all love Buffalo wings, but a change of flavor is a good thing. Try these delicious garlicky lemon Cuban chicken wings, and we guarantee you’ll love them. Learn how to make these tasty chicken wings at THREE BEANS ON A STRING.


3. 3-Ingredient Chicken

Sometimes it’s the truly simple recipes that shine. This salty, sweet three-ingredient chicken is both delicious and super easy to make. Head to PINCH OF YUM for this simple chicken recipe. 


4. Moroccan Chicken

With 10 minutes of prep time, you can transform plain old chicken into an international dish with Moroccan flavors. Grill skewered chicken with lemon slices for a light and tasty summer meal. Get this exotic recipe from CLOSET COOKING.


5. Sweet & Spicy Honey Mustard Chicken

Make your chicken sweet and spicy with an incredible honey mustard marinade. With just a few ingredients you can have an amazing grilled chicken dinner. Learn how to make this tasty chicken at TONYA STAAB.


6. Grilled Cheesy Buffalo Chicken

Go bold and spicy with this grilled cheesy Buffalo chicken. It’s an easy recipe that will add some kick to your meal! Find this wonderful, cheesy recipe at PEANUT BUTTER AND PEPPERS.


7. Hawaiian BBQ Chicken

Delight your guests with a Hawaiian themed barbecue. Go all out with flower leis, fancy drinks, and tropical food. Serve this Hawaiian grilled chicken over coconut rice to get the party started. Head to THE GIRL WHO ATE EVERYTHING for this paradise-inspired recipe.

Indoor Grilling Made Easy

Good Cook Cast Iron Grill PanWant to get that grilled look, without breaking out the charcoal? Cook delicious grilled foods indoors with the Good Cook Cast Iron 11″ Grill Pan. Features durable oversized handle for a comfortable and sturdy grip for lifting and pouring excess liquids or transferring food; and its high quality construction distributes heat evenly for consistent cooking without scorching. This skillet also boasts superior heat retention, allowing cooked food to stay warm longer while sitting and is virtually indestructible as it’s built with rugged cast iron to resist breaking, scratching, cracking, or rusting with regular use. Buy online now.