Categories
Main Dish

Flavorful one-pan Middle Eastern dish is the ‘peas’ knees

One-pan beef, rice and peas is a simple dish that packs tons of flavor, with delicious caramelized onions, turmeric and other spices, along with fresh parsley to brighten the dish.
One-pan beef, rice and peas is a simple dish that packs tons of flavor, with delicious caramelized onions, turmeric and other spices, along with fresh parsley to brighten the dish.

People sometimes wonder how I manage to find a different recipe to try every week.

In the beginning of this column, over a decade ago, I thought I would source them from readers. I always assumed people would love sharing their favorites with me to try.

But I’ve found over the years that people like to keep their best recipes close to the vest.

The Internet is a wonderful resource for thousands of recipes, though, and one of my best resources of all is Joey, who sends me tons of videos he finds while scrolling in his spare time.

Recently, he discovered an online Israeli-American creator, and I found myself immersed in a pile of delicious-looking Middle Eastern dishes.

The recipe I tried comes from Ruhama Shitrit, who goes by “RuhamasFood” on several social media platforms. You can find the specific Instagram reel for this recipe at https://www.instagram.com/reel/DQo-rV7Dvxu/. I added more of the spices in my version.

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One Pan Beef, Rice and Peas

One-pan beef, rice and peas is a simple dish that packs tons of flavor, with delicious caramelized onions, turmeric and other spices, along with fresh parsley to brighten the dish.
Course Main Course
Cuisine Middle Eastern
Keyword basmati rice, black pepper, dijon mustard, fresh parsley, frozen peas, garlic powder, ground beef, honey, one-pan, one-pan dinner, one-pot dinner, onion, peas, spicy brown mustard, turmeric, yellow onion

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 1 large onion sliced thinly
  • 1 tablespoon salt
  • 1 tablespoon turmeric
  • 1 tablespoon garlic powder
  • 2 teaspoons black pepper
  • 2 pounds ground beef
  • 2 cups basmati rice rinsed and drained
  • 16 ounces frozen peas
  • about half a bunch of fresh parsley chopped
  • 1/2 tablespoon dijon mustard I used spicy brown, since that’s what I had on hand.
  • 1/2 tablespoon honey
  • 4 cups water boiling

Instructions

  • In a large skillet or pot with a lid, heat the olive oil over medium heat. Add the onions and saute. When they are nearly cooked through, add in the salt, turmeric and pepper and saute for several minutes.
  • Add the ground beef, and continue to cook, breaking it apart as you go, until it is cooked through.
  • Add in the rice, peas, parsley, mustard and honey, and mix everything well.
  • Pour in the boiling water, and stir.
  • Cover the pan with a lid. Cook for five minutes on medium heat, and then lower the temperature to low for 40 more.

This was amazing. It was different from anything I’ve ever made, but it was hearty and made for a fabulous meal. The leftovers were awesome, too.

This recipe also made a ton of food, so it would be great for a family dinner. And I would say it’s very kid-friendly.

And now that I have several of Ruhama’s recipes saved, I’m also discovering a whole new genre of spices and seasonings I’ll need to invest in to keep trying more of her dishes.

I’d still love to receive recipes from readers every once in awhile, but having access to amazing cooks from around the world online is a pretty good way to try new things, too, even if shopping for ingredients in rural Kansas can sometimes pose a challenge.

This piece first appeared in print Jan. 15, 2026.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Try as you ‘maple,’ you can’t avoid these delicious bars forever

Maple apple pie bars combine the sweetness of apples with maple syrup, brown sugar, vanilla and cinnamon to create a delicious dessert, worthy of enjoying alongside a hot cup of coffee.
Maple apple pie bars combine the sweetness of apples with maple syrup, brown sugar, vanilla and cinnamon to create a delicious dessert, worthy of enjoying alongside a hot cup of coffee.

I generally make the exact same New Year’s resolution each year.

Unfortunately, I’m pretty sure my resolution messes up some of your resolutions, so I’ll apologize in advance for the calorie-laden recipes that will continue to grace my column in the coming months.

It’s necessary, though, in order for me to meet my ultimate goal: cleaning out my fridge, pantry and freezer.

Throughout the year, I tend to collect all kinds of random ingredients, from those that are leftover from experiments to things I find on the sale shelf and can’t leave there—just in case the perfect recipe comes along

The first item to exit my freezer in the spirit of a new year? A plastic bag of peeled and diced Granny Smith apples.

I bought a huge bag of apples months ago, because it was being clearanced out, and I couldn’t pass them up. So here they are, now in all their unhealthy glory.

This comes from the blog “A Latte Food.” You can find the original post at https://www.alattefood.com/maple-glazed-apple-blondies/. I added extra vanilla and cinnamon in my version.

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Maple Apple Pie Bars

Maple apple pie bars combine the sweetness of apples with maple syrup, brown sugar, vanilla and cinnamon to create a delicious dessert, worthy of enjoying alongside a hot cup of coffee.
Course Dessert
Keyword apples, bar cookies, brown sugar, cinnamon, fall dessert, glaze, Granny Smith apples, maple syrup, powdered sugar, vanilla

Ingredients

Filling Ingredients

  • 2 large apples diced (I used Granny Smiths)
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 heaping teaspoon cinnamon

Bar Ingredients

  • 1 cup butter
  • 1/4 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 heaping teaspoon cinnamon

Glaze Ingredients

  • 2 tablespoons butter
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup powdered sugar

Instructions

  • Preheat the oven to 350 degrees.
  • Prepare an 11-by-seven-inch baking pan (I actually used an eight-by-eight) by spraying it with cooking spray, and set it aside.
  • For the filling, combine all of the ingredients in a saucepan, and heat over medium-low, stirring regularly. Once it comes up to temp and the butter and sugar are melted together, cook for another three or four minutes, and then set it aside to cool.
  • For the bar layer, cream the butter, brown sugar and regular sugar together. Beat until everything is combined and the mixture is light and fluffy.
  • Beat in each egg, one at a time, and then beat in the salt and vanilla.
  • Finally, beat in the flour, baking powder and cinnamon until the dough is well combined.
  • Spread half of the dough evenly into your prepared pan.
  • Spread the apple filling evenly over the dough layer.
  • Spread the other half of the dough on top of that. (This is easier said than done. I ended up doing rough dollops all over the top and lightly spreading them out with a scraper. Don’t worry about not getting 100-percent coverage.)
  • Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  • Let the bars cool while you make your glaze.
  • Add the butter, syrup, vanilla and cinnamon to a saucepan and heat it over low heat, stirring regularly. Once everything is melted and well-combined, remove the pan from the heat and whisk in the powdered sugar until all of the lumps are gone. (You can speed that process up by sifting the sugar into the pan.)
  • Allow the glaze to cool for about 10 minutes so that it thickens, and then pour it over the bars. Once the glaze and the bars are fully cooled, slice them and serve.
  • Store leftovers in an airtight container.

These were delicious. They were soft and flavorful. I love the combination of maple, cinnamon and apples, and these bars were a great dessert to share with friends.

I’m sorry if these sugar-filled, delicious bars mess with any of your resolutions going into 2026. But if it’s any consolation, there is a really nice empty space in my freezer.

This piece first appeared in print Jan. 8, 2026.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

‘Tuscan’ play at this shrimp pasta game

Creamy Tuscan shrimp features Italian seasonings, alongside pasta, mushrooms and more. It’s a great, filling dish for a cold night.
Creamy Tuscan shrimp features Italian seasonings, alongside pasta, mushrooms and more. It’s a great, filling dish for a cold night.

A few weeks ago, as one of my officemates, who shall remain nameless, glanced at my column, he remarked, “You’re really on a pasta kick right now, aren’t you?”

“Yeah,” I told him. “I’m always on a pasta kick.”

I mean, it’s kind of a silly question. Pasta is amazing.

So, despite the judgement from the peanut gallery, I made yet another pasta dish this week—well, actually I added pasta to a dish—and it was delicious. It was perfect for an evening meal on a cold day.

This comes from the blog “Salt & Lavender.” You can find the original post at https://www.saltandlavender.com/creamy-garlic-shrimp-with-sun-dried-tomatoes-and-basil/. I added mushrooms, onion, and pasta, as well as extra seasonings in my version.

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Creamy Tuscan Shrimp

Creamy Tuscan shrimp features Italian seasonings, alongside pasta, mushrooms and more. It’s a great, filling dish for a cold night.
Course Main Course
Keyword 30-minute meal, baby bellas, baby spinach, basil, fresh garlic, fresh mushrooms, fresh spinach, heavy cream, lemon juice, linguine, minced garlic, onion, oregano, parsley, pasta, shrimp, spaghetti, sun-dried tomatoes, yellow onion

Ingredients

  • 8 ounces spaghetti or linguini
  • 2-4 tablespoons butter
  • 1 small yellow onion
  • 8 ounces fresh mushrooms sliced (I used baby bellas)
  • 1 teaspoon flour
  • 6 to 8 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 teaspoon lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 cup sun-dried tomatoes oil drained
  • 1 pound raw shrimp peeled and deveined
  • 2 cups fresh baby spinach packed
  • salt and pepper to taste

Instructions

  • Prepare your pasta according to the package directions.
  • While it cooks, melt two tablespoons of butter in a large saute pan over medium heat. When it’s melted, add in the onion and mushrooms, and saute until the onion is cooked through. (If the veggies soak up all the butter, you might add a tablespoon or two more to make sure there’s a little fat in the pan for the next step.)
  • Stir in the little bit of flour and add the garlic, sauteing until the garlic just becomes fragrant and the flour is all absorbed.
  • Stir in the cream, lemon juice, basil, oregano, parsley and sun-dried tomatoes, being sure to incorporate any browned bits stuck to the bottom of the skillet.
  • Let the mixture come to a low simmer, and let it cook for two minutes.
  • Add the shrimp, letting them cook in the sauce for about five minutes or until they’re cooked through.
  • Finally, stir in the pasta and spinach, stirring to wilt the spinach into the sauce, and add salt and pepper to taste.

This was creamy and full of flavor. Adding all the extras meant that it wasn’t an overly saucy dish, but there was enough to give everything a good coating.

If you’re not much of a shrimp fan, just leave it out, and then serve this with some grilled chicken. It would be an excellent combination, too.

And yes, if you’re feeling like the pasta is a bit much, just leave it out, too. Just don’t tell me. I’m still on that kick.

This piece first appeared in print Jan. 1, 2026.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Fudge recipe is one in a million holiday treat

Million dollar fudge is a rich treat, made with fluffy marshmallow crème and featuring lots of crunchy walnuts to create a wonderful texture.
Million dollar fudge is a rich treat, made with fluffy marshmallow crème and featuring lots of crunchy walnuts to create a wonderful texture.

Over the years, I have had a few kitchen disasters that resulted in major cleanup afterwards.

There was the time I dropped my flour container, spilling it all over the floor.

There was another, when I accidentally turned my mixer on too high and exploded chocolate cake batter all over my backsplash and cabinets.

The worst one was knocking a two-liter of pop off the counter. That one resulted in cleaning the ceiling.

This week, it was as sudden overflow on my stovetop, burning a mixture of sugar and evaporated milk into a thick, impenetrable mess and filling the kitchen with smoke.

Luckily, that was the only part of my cooking experiment that was a disaster, as the recipe for million dollar fudge that Carolyn Doyle of Newton submitted for our holiday recipe guide turned out absolutely delicious, and as long as you keep an eye on what you’re doing, you’ll end up with an excellent holiday treat without the big mess I had.

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Million Dollar Fudge

Million dollar fudge is a rich treat, made with fluffy marshmallow crème and featuring lots of crunchy walnuts to create a wonderful texture.
Course Dessert
Keyword candy making, cookie exchange, fudge, Hershey, holiday dessert, marshmallow creme, milk chocolate, semisweet chocolate chips, vanilla, walnuts

Ingredients

  • 2 7.56- ounce Hershey bars chopped
  • 12 ounces semi-sweet chocolate chips
  • 2 7- ounce jars marshmallow crème
  • 4 tablespoons margarine
  • 4 1/2 cups sugar
  • 12 ounces evaporated milk
  • 1 teaspoon vanilla
  • 2 cups chopped walnuts
  • whole walnuts for decorating

Instructions

  • Prepare a nine-by-13-inch baking dish by greasing it with butter. (This will give you about two-inch tall pieces. Use two dishes if you want something thinner.) Set it aside.
  • In a large, heat-proof mixing bowl, add the chopped Hershey bars, chocolate chips, marshmallow crème and margarine, and set it aside, as well.
  • In a medium-sized saucepan, add the sugar and evaporated milk, and heat it over medium-low heat, stirring regularly, until it reaches soft ball stage (240 degrees). (Be careful to watch it, because it can overflow easily.)
  • Pour the hot sugar mixture over the ingredients in the mixing bowl and beat until everything is well combined. Beat in the vanilla, and fold in the chopped walnuts.
  • Spread the mixture out evenly in your prepared pan(s), and press a whole walnut into each spot where you’ll want to cut a piece of fudge.
  • Let the fudge cool completely on the counter or in the refrigerator, and then slice into one-inch pieces.
  • Store in an airtight container.

This was extremely rich and decadent, exactly what you want out of a holiday treat.

The inclusion of walnuts throughout the fudge adds a nice crunch, and the marshmallow fluff keeps it from being overly dense.

It’s also pretty, which makes for a great addition for a treat table or a cookie box.

And I suppose my stovetop needed a really good deep clean anyway, so maybe my sugar mess was really just the universe letting me know it was time to get to scrubbing. At least I had some excellent sugar-filled treats to enjoy while I did so.

This piece first appeared in print Dec. 25, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Get ready to strut your fluff with a light, easy cake

Russian apple pie cake is made with only five ingredients. It results in a light and fluffy sponge cake with a crisp base and warm, spiced apples on top.
Russian apple pie cake is made with only five ingredients. It results in a light and fluffy sponge cake with a crisp base and warm, spiced apples on top.

I believe that it’s a universal truth that everyone who loves to make family recipes has a moment where they just can’t figure out why, despite following the instructions to the letter, the end product just doesn’t taste as good as when the person who gave up the recipe in the first place made it.

In our family, that is famously my mom’s pumpkin bread.

I have struggled with my grandma’s cinnamon rolls.

And I can’t quite conquer the pecan sandies Joey’s mom makes every Christmas.

That’s why I loved the story that Jeremy Matlock of Hillsboro included with a recipe he submitted for our holiday recipe guide.

“While missionaries in Russia, we learned this recipe from a dear babushka,” Jeremy wrote. “However, we used an electric mixer, whereas the Russians mixed it by hand. So the people there were always amazed at how light and fluffy our cake was and wanted to know our secret.”

I have repeated that story to everyone who tried my rendition of his recipe this week, laughing every time. I absolutely love it. Oh, and the cake was great, too.

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Russian Apple Pie Cake

Russian apple pie cake is made with only five ingredients. It results in a light and fluffy sponge cake with a crisp base and warm, spiced apples on top.
Course Dessert
Keyword apples, cinnamon, easy dessert, light lunch, Russian, sharlotka, sponge cake, sugar

Ingredients

  • 3 apples peeled and diced
  • Cinnamon to taste
  • 3 eggs
  • 1 cup sugar
  • 1 cup flour

Instructions

  • Preheat the oven to 350 degrees.
  • Grease an eight- or nine-inch round baking pan with butter.
  • Cut up apples into small cubes, and layer the pan with the apples so they cover the bottom.
  • Dust the apples with cinnamon, to taste.
  • Separate the egg whites and yolks into two mixing bowls.
  • Beat the eggs (preferably with an electric mixer) thoroughly.
  • Add about half of the cup of sugar to each bowl (doesn’t need to be exact). Beat again until the whites are foamy and each is thoroughly mixed.
  • Combine the egg mixtures into one bowl, add the flour and fold together until everything is just combined.
  • Pour the mixture over the apples.
  • Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

I debated for quite awhile about whether I should invert the cake or serve it right-side-up. I landed on inverting it, because as it bakes, the cake develops this lovely, crispy top, which is perfect as a kind of crust, with the soft apples and sponge cake on top.

I ended up using Granny Smiths in my version, because I already had some diced in my freezer, but you could use any variety.

This was a fun recipe to watch come together. I was amazed that only five ingredients could pack that much flavor. I also always appreciate someone just giving me carte blanche with cinnamon, and I love a good cinnamon-apple dessert.

And Jeremy was right, my electric mixer got tons of air into the eggs, and it resulted in a very fluffy texture. I can’t imagine having the patience to whip all of that by hand.

But it does prove that sometimes going on your own path away from your grandma’s—or babushka’s—instructions can actually lead to surprising results.

This piece first appeared in print Dec. 18, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Crockpot Main Dish

Easy recipe proves the crock pot is no has-‘bean’

Beans in a pot come together quickly and finish in the crockpot, making for a barbecue-sauce-forward dinner. The recipe can easily feed a crowd or be ready for tasty leftovers later on.
Beans in a pot come together quickly and finish in the crockpot, making for a barbecue-sauce-forward dinner. The recipe can easily feed a crowd or be ready for tasty leftovers later on.

On Jan. 23, 1940, the United States awarded a patent to inventor Irving Nachumsohn’s newest creation: the crock pot.

According to the Smithsonian Magazine, it was originally marketed as the “Naxon Beanery,” with its name coming from a shortened version of Nachumsohn’s last name. With the public’s opinions of German last names during the mid-1940s, he figured it was smart to change it a bit to make the device more marketable.

Though the crock pot officially turned 85 at the start of 2025, its popularity is still high.

For us, it’s a great appliance for everything from over-scheduled weeks, where cooking is just not going to fit on the day’s calendar, to hosting gatherings.

I think I had two of them going while we hosted Thanksgiving—one to keep the mashed potatoes warm before dinner and one hard at work turning the turkey bones into stock for soup.

I fired my crockpot up again this last week to try a dish sent in for our holiday recipe section by Wenda Black of Sedgwick.

I am always appreciative of very simple recipes that I can set and forget, and Wenda’s beans in a pot recipe came just at the right time for me on a super busy weekday.

Wenda said, “I’ve made this many times over the past 30 years.” And I can see why. It’s easy to put together and easy to adjust to your own, personal spice preferences.

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Beans in a Pot

Beans in a pot come together quickly and finish in the crockpot, making for a barbecue-sauce-forward dinner. The recipe can easily feed a crowd or be ready for tasty leftovers later on.
Course Main Course
Keyword brown sugar, catsup, chili beans, crockpot, easy meal, fresh garlic, great northern beans, ground beef, ground hamburger, ground sausage, ketchup, liquid smoke, minced garlic, red beans, red onion, slow cooker, Worcestershire, yellow onion

Ingredients

  • 1 pound ground hamburger
  • 1 pound ground sausage
  • 2 15.5- ounce cans great northern beans rinsed and drained
  • 15.5- ounce can red beans rinsed and drained
  • 15.5- ounce can chili beans
  • 1 tablespoon liquid smoke I substituted Worcestershire sauce
  • 1 cup ketchup
  • 1/2 cup barbecue sauce
  • 1 cup brown sugar
  • 1 tablespoon garlic minced
  • 1/2 medium red onion diced
  • 1/2 medium yellow onion diced
  • salt and pepper to taste

Instructions

  • Fry the hamburger, sausage and onions in a large skillet until the meat is cooked through, and drain off any fat from the pan.
  • Add the cooked meat and onion mixture to a crock pot, along with the rest of the ingredients. Mix to incorporate everything well.
  • Cook on high for one hour and then on low for one to two more hours. Add more salt and pepper, if needed.
  • Serve in a bowl with corn chips, shredded cheese and sour cream, if desired.

This was a really nice, quick dinner for us this week, and we still have plenty of leftovers.

Joey suggested it would be good over some baked potatoes. I completely agree, so I think that’s how we’ll eat it when we reheat it.

The mixture has a bit of sweetness from the brown sugar and barbecue sauce, but you can also easily add some heat with spicy sausage and hot chili beans.

And it’s a good nod to the Nachumsohn’s “beanery.”

Beans in a pot is just what he had in mind.

This piece first appeared in print Dec. 11, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Cookies Dessert

Don’t let this tasty recipe go in one ear and out the other

Raspberry lime hamantaschen has a light flavor of lime in the cookie part of the dessert and the rich flavor of raspberry jam in the filling. A traditional treat for the Jewish celebration of Purim, its pretty red color makes for a great Christmas cookie, too.
Raspberry lime hamantaschen has a light flavor of lime in the cookie part of the dessert and the rich flavor of raspberry jam in the filling. A traditional treat for the Jewish celebration of Purim, its pretty red color makes for a great Christmas cookie, too.

I have loved our new tradition of sharing holiday recipes from readers in our annual guide that inserted into our newspapers last week.

It’s so interesting to see what dishes everyone makes for their own friends and families this time of year.

One dish that really intrigued me came from Rachel Hindle of Yoder. It was for hamantaschen, something I wasn’t familiar with, but it sounded delicious. (Despite the fact that we messed up and put the wrong ingredients list in the holiday guide. Sorry, Rachel. Don’t worry, everyone, you’re getting it here.)

I decided to look up what hamantaschen is, and while there are several stories about its origin (read the article on the Anu Museum’s website for a deep dive), the most common is that the name comes from an evil character in the Book of Esther named Haman.

In the story, Haman sets out to try to get the king to destroy the Jews, but Esther, the queen, swoops in and saves the day.

Now, many Jews enjoy hamantaschen, or “Haman’s ears,” on Purim, a celebration of Esther’s bravery.

But these are also going to be a delicious addition to your Christmas treat table, so be sure to save this one for later.

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Raspberry Lime Hamantaschen

Raspberry lime hamantaschen has a light flavor of lime in the cookie part of the dessert and the rich flavor of raspberry jam in the filling. A traditional treat for the Jewish celebration of Purim, its pretty red color makes for a great Christmas cookie, too.
Course Dessert
Keyword Christmas cookie, cookie exchange, easy cookies, fresh lime, holiday cookie, lime zest, Purim treats, raspberry jam, raspberry preserves, vanilla

Ingredients

  • 1 1/2 sticks butter room temperature
  • 2/3 cup sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lime zest
  • 2 1/4 cups flour
  • 1/4 teaspoon salt
  • 3 teaspoons water if needed
  • 3/4 cup red raspberry jam

Instructions

  • Cream butter and sugar until light and fluffy. Add egg, vanilla extract and lime zest; beat to combine.
  • Add flour and salt; beat until combined and crumbly. Knead the dough into a smooth ball (if the dough is too dry, add water, one teaspoon at a time. Be careful that the dough does not become sticky).
  • Form the dough into a flat disk and wrap in plastic wrap. Chill for about 30 minutes until the dough is firm enough to roll; chilling for too long will make the dough hard to roll out.
  • Preheat oven to 350 degrees.
  • Lightly flour a smooth surface; roll dough out to 1/4-inch thick. Dust with flour and flip. Roll out more, if needed.
  • Using a cookie cutter or other round object about three inches in diameter, stamp out cookies. Lay cookies on baking sheets lined with parchment paper.
  • Place about one teaspoon of jam in the center of each cookie. Fold each circle inward on three sides to enclose the jam, forming a triangle with a small opening in the center. Pinch the corners and smooth out the seams to ensure the jam doesn’t leak out.
  • Bake for about 18 minutes or until the bottoms of the cookies are light golden brown. Cool on a wire rack.

“The original version of this recipe came from a magazine and turned out to be so good that I make these cookies at least once a year for Christmas,” Rachel wrote when she sent this in.

I see why. They are a pretty cookie, even though several of mine overflowed a bit. (In my normal enthusiasm, I may have added rounded teaspoons of jam.)

I don’t think these really look like ears—or at least it’s a pretty loose interpretation—but I do love the idea of honoring Esther’s faith with a delicious cookie, whether it’s during the March celebration of Purim or during the Christmas season. Either way, these are best eaten alongside a good cup of coffee or cocoa and a great group of friends.

This piece first appeared in print Dec. 4, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Side Dish

I’m trying to get you on my side with this combo of classics

This green bean casserole macaroni and cheese is dense and decadent and definitely not healthy, but it would be a great addition to a holiday meal or potluck.
This green bean casserole macaroni and cheese is dense and decadent and definitely not healthy, but it would be a great addition to a holiday meal or potluck.

One of the iconic quotes in the movie “Jurassic Park” comes from Jeff Goldblum’s character, Dr. Ian Malcolm.

“Your scientists were so preoccupied with whether they could,” he says, “they didn’t stop to think if they should.”

That seemed to be the collective sentiment from family and friends this week when I told them what I was going to do with a bunch of leftover green beans I had in the fridge. Namely, I was going to make a hybrid green bean casserole/macaroni and cheese.

Well, the joke’s on them, because this was actually really good, and it was a fabulous way to use up my leftovers.

This recipe comes from the aptly named blog “This is not diet food.” You can find the original post at https://www.thisisnotdietfood.com/mac-and-cheese-green-bean-casserole/. I added a whole lot of extra ingredients and spices into my version below.

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Green Bean Casserole Macaroni and Cheese

This green bean casserole macaroni and cheese is dense and decadent and definitely not healthy, but it would be a great addition to a holiday meal or potluck.
Course Side Dish
Keyword cheese soup, crispy fried onions, fresh garlic, garlic powder, green beans, heavy cream, holiday side, mac and cheese, macaroni, minced garlic, mozzarella, mustard powder, onion powder, potluck dish, sharp cheddar cheese

Ingredients

  • 16 ounces macaroni noodles
  • 10.5 ounce can condensed cheese soup
  • 2 cups heavy cream
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons mustard powder
  • salt and pepper to taste
  • 6 cloves garlic minced
  • 2 14.5- ounce cans green beans drained
  • 8 ounces mozzarella freshly shredded
  • 8 ounces sharp cheddar freshly shredded
  • 6 ounces crispy fried onions

Instructions

  • Preheat the oven to 400 degrees. Prepare a nine-by-13-inch baking dish by spraying it with cooking spray, and set it aside.
  • Cook the macaroni according to the package directions, and drain it.
  • While the pasta cooks, add the cheese soup and heavy cream into a large mixing bowl, and whisk to combine. Whisk in the garlic powder, onion powder, mustard powder, salt and pepper and minced garlic, as well.
  • Next stir in the cooked pasta and green beans to coat everything in the sauce. Finally, stir in about 3/4 cup of each kind of cheese, and pour all of the mixture into your prepared pan, spreading it out.
  • Sprinkle the rest of the cheese evenly over the top, and finish off with the crispy onions.
  • Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another five to 10 minutes or until the onions are browned and the cheese is melted to your liking.
  • Let the casserole rest on the counter for about five minutes before serving.

If you wanted to make this ahead of time to pop in the oven later, I’d recommend keeping the crispy onions off until you’re ready to actually heat it. I ended up freezing half of my casserole, so I’ll be interested to see how it does when I reheat it.

This is a decadent, heavy dish. It’s perfect for a holiday get together, a potluck or any meal where you’re not going to be stuck with all the leftovers, because it is definitely not good for you, even though the flavor profile is nostalgic and a true comfort food.

So, at the end of the day, should you make a combination of two of the heaviest side dishes on the planet? Probably not. But you certainly can, it’s delicious and it won’t lead to rampaging dinosaurs, so why not?

This piece first appeared in print Nov. 27, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Crockpot Main Dish

Easy crockpot dinner will make you think spice

Pollo in Valhalla is an easy crockpot meal that takes some spicy elements and combines them with chicken to create a hearty dinner. It can also easily be modified for those who prefer a milder meal.
Pollo in Valhalla is an easy crockpot meal that takes some spicy elements and combines them with chicken to create a hearty dinner. It can also easily be modified for those who prefer a milder meal.

I’ve read that one of the reasons podcast advertising tends to work well is because listeners grow to really trust hosts of those shows over time.

I have several shows I listen to regularly, and I refer to the hosts as “my friends I’ve never met.”

Having someone’s voice in your ear on a regular basis makes you feel like you know them.

Such is the case for one of Joey’s longtime listens, a show that started on the radio and has since transitioned to a podcast.

Over the years, even I have begun to recognize the cast of characters as they discuss everything from sports to the newest flavors of Oreos.

So it wasn’t much of a surprise when Joey recently sent me a recipe from the host of said podcast, and I will say, the guy apparently has good taste—at least when it comes to posting crockpot recipes.

This came from Chad Dukes. You can find him on Instagram @dukesthedj. I specified amounts on the seasonings and added black beans to my version.

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Pollo in Valhalla

Pollo in Valhalla is an easy crockpot meal that takes some spicy elements and combines them with chicken to create a hearty dinner. It can also easily be modified for those who prefer a milder meal.
Course Main Course
Keyword black beans, chicken, chicken breasts, chili powder, crockpot, cumin, diced green chiles, easy meal, garlic powder, onion powder, pickled jalapenos, salsa, slow cooker

Ingredients

  • 4 large chicken breasts
  • 2 heaping teaspoons cumin
  • 2 heaping teaspoons garlic powder
  • 2 heaping teaspoons onion powder
  • 2 heaping teaspoons chili powder
  • 16 ounce jar spicy salsa
  • 15.25 ounce can black beans drained and rinsed
  • 2 cans diced chile peppers
  • 1 cup pickled jalapenos drained
  • prepared Mexican rice for serving

Instructions

  • Add the chicken to the bottom of the crock pot and sprinkle the seasoning over top.
  • Pour in the entire jar of salsa, along with the black beans, diced chiles (you don’t need to drain them) and the jalapenos.
  • Cook on low for six hours.
  • Shred the chicken and mix into the sauce, and serve over Mexican rice.

This was really good, and if you’re not much for spicy foods, I’d recommend you try it anyway. Just leave out the jalapenos and choose a milder salsa. It was really easy for a quick dinner.

We’ve actually made it twice already. One of the times, Joey threw in some bone-in chicken thighs instead, and he deboned them when everything was ready. It made for a tasty meal.

So, I guess there’s something to trusting those podcast hosts out there, although I’m not sure Joey would be enthusiastic to try out food recommended on one of my regular true crime listens.

He’s convinced I listen to them for research purposes—and not the kind that includes finding recipes.

This piece first appeared in print Nov. 20, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

This pasta will give ’em ‘pumpkin’ to talk about

Creamy pumpkin pasta can be made with canned or fresh pumpkin puree and features sage and garlic, along with parmesan cheese to create a delicious, fall-flavor-filled dinner.
Creamy pumpkin pasta can be made with canned or fresh pumpkin puree and features sage and garlic, along with parmesan cheese to create a delicious, fall-flavor-filled dinner.

I am always amazed at how many different kinds of pumpkins and gourds you can find this time of year.

In my mind, a lot of the stranger ones are merely for decoration, but after some recent research, I discovered that many of them are actually supposed to be pretty tasty. It was that research that led me to grabbing a white pumpkin at our local grocery store.

As I put it in the cart, Joey looked at me, eyebrow raised, but he didn’t ask. He knows better by now that sometimes I buy an ingredient and let the recipe come later.

And, as per usual, a recipe finally came along for my pumpkin. It’s designed for a normal, orange pumpkin, but I learned that white pumpkins can be used the same was as orange ones—they just aren’t as strong in flavor.

The recipe I tried comes from the blog “Cooking with Ateen.” You can find the original post at https://www.cookingwithateen.com/creamy-pumpkin-pasta/. I added extra garlic and sage in my version, and I also incorporated some smoked sausage.

Print

Creamy Pumpkin Pasta

Creamy pumpkin pasta can be made with canned or fresh pumpkin puree and features sage and garlic, along with parmesan cheese to create a delicious, fall-flavor-filled dinner.
Course Main Course
Keyword 30-minute meal, fall meal, fresh garlic, grated parmesan cheese, minced garlic, nutmeg, parmesan cheese, pumpkin, pumpkin puree, rigatoni pasta, roasted pumpkin, sage, smoked sausage

Ingredients

  • 16 ounces rigatoni pasta or another tubular pasta
  • 2 tablespoons butter
  • 2 teaspoons dried sage
  • 6 cloves garlic minced
  • 12 ounces smoked sausage cut into bite-sized rounds
  • 1 cup pumpkin puree
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup milk I used skim, but whole is preferred
  • 1/2 cup freshly grated parmesan plus more for serving

Instructions

  • Prepare the pasta according to package instructions, and be sure to save about one cup of the pasta water when you drain it.
  • When the pasta is about halfway done, melt the butter in a large saucepan over medium heat.
  • Add the sage, garlic and sausage, and saute for a couple minutes, just until the garlic begins to be fragrant and the sausage starts to get a little color on it.
  • Add in the pumpkin, salt, pepper and nutmeg, and continue stirring, letting the puree reduce a little bit.
  • Stir in the milk, and continue stirring constantly as the ingredients incorporate. Let the mixture reduce to your liking, and stir in the cooked pasta, coating it in the sauce.
  • If the sauce is a bit thick or not sticking to the pasta, add just a touch of the pasta water, stirring between additions, until it’s at your desired consistency.
  • Finally, remove the pan from the heat, stir in the parmesan until it is melted, and serve, topping the pasta with a bit more grated parmesan.

I roasted my pumpkin in the oven and then pureed it in my food processor, but you can also use canned pumpkin for this one, if you don’t want to make your own.

This pasta was the epitome of fall flavor, with the sage and garlic complimenting the light pumpkin flavor. And while I decided to supplement with some smoked sausage, you could easily leave that out and have a great vegetarian dish to enjoy, too.

And this little experiment with a holiday pumpkin has led to me thinking I need to get one of those weird, warty ones next and see what I can do with it. Oh, and I learned you can roast white pumpkin seeds, too. What can be better than that?

This piece first appeared in print Nov. 13, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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