Muz’s Drop Sugar Cookies
Despite being passed down through many generations, this recipe for drop sugar cookies continues to be a crowd pleaser.

Set oven to 400 degrees Fahrenheit (200 degrees C).

In a bowl, sift the flour, salt, and baking soda.

In a different bowl, combine 1 1/2 cups sugar, butter, shortening, and vanilla extract and beat until well combined.

Add egg and beat until creamy.

Once the creamed mixture and flour mixture are well combined, add the milk.

Flatten each teaspoon of dough with the bottom of a water glass after dropping it onto a baking sheet.

Add enough sugar to the tops of each cookie to completely cover them.

Bake for 10 to 12 minutes in a preheated oven, or until the edges are lightly browned.

White Chocolate-Coconut Cookies
Lime zest and shredded coconut combine with white chocolate chips or chunks for a unique cookie experience.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly spray 2 cookie sheets.

Combine butter sugars and egg in a bowl using a wooden spoon not an electric mixer.

Grate lime zest into the mixture.

Stir in 1/2 to 3/4 teaspoon lime juice.

Combine flour white chocolate chips baking soda and salt in a separate bowl.

Mix in butter mixture until a stiff dough forms.

Fold in 1 cup coconut.

Place remaining coconut on a flat dish.

Roll dough into ping pong ball-sized balls; roll in coconut.

Arrange dough on the prepared cookie sheets; do not press down.

Bake in the preheated oven until lightly browned around the edges about 10 minutes.

Easy German Chocolate Cake Icing
To top a German chocolate cake with coconut and pecans, prepare a batch of this simple icing.

In a sizable saucepan set over medium-high heat, melt the butter.

When the butter is hot, add the brown sugar, coconut, pecans, and milk.

Simmer.

Cook for about 3 minutes, stirring constantly, until thick and bubbling.

Lemon-Blueberry Yeast Bread
It’s not surprising that this simple yeast bread won best in show with flavors like lemon, blueberry, and cardamom!

Combine flour yeast and cardamom in a large mixing bowl.

Combine 3/4 cup milk sugar butter and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C).

Pour into flour mixture and beat using an electric mixer until just moistened.

Add egg and beat until smooth.

Stir in enough additional flour to form a soft sticky dough.

Turn dough out onto a floured surface; knead until smooth and elastic 6 to 8 minutes.

Place dough in a bowl coated with cooking spray turning dough once to coat top.

Cover and let rise in a warm place until doubled in size about 1 hour.

Combine blueberries lemon zest and lemon extract in a small bowl.

Set aside.

Easy Breakfast Sausage Burgers
These sausage burgers would also be delicious as a quick dinner on the go. They are a spicy take on fast-food breakfast sandwiches. Don’t be put off by the pickle and onion. These are incredibly simple to make and very satisfying.

Make 5 patties out of the hot pork sausage in bulk.

Fry the patties in a big skillet that has been heated over medium-high heat.

Sausage should be taken out of the skillet and dried on paper towels.

The buns should be toasted until golden brown over medium heat while butter is melting in a second large skillet.

In the meantime, crack the eggs into the sausage-frying skillet and turn the heat to medium-low.

Cook until the yolk has thickened and the white is completely set.

When the yolk is to the diners’ preferences, flip the eggs and cook for an additional 30 seconds.

Restaurant-Style French Onion Soup
The beefy wine and sherry broth, toasted French bread, and two types of cheese on top of this French onion soup make it taste exactly like the kind you would get at a restaurant.

In a sizable stockpot set over medium heat, melt the butter.

In hot butter, cook and stir onions, garlic, thyme, salt, and pepper for about 30 minutes, or until onions are soft and browned.

Sherry and red wine should be added before boiling.

Simmer for about 15 minutes until there is no longer any smell of alcohol cooking off.

Pre-heat the oven to 350 degrees F in the interim (175 degrees C).

Cook for 10 minutes after adding flour to the onion mixture and stirring until evenly coated.

Pour in the broth, stir the flour into it, and simmer for about 20 minutes, or until it has slightly thickened.

Pumpkin Crunch Cobbler
Using pumpkin puree, cake mix, butter, and pecans to create a quick dessert for any occasion, pumpkin crunch cobbler is incredibly simple to make.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Butter a 9×13-inch baking dish.

In a bowl, combine the pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves; pour into the prepared pan.

Add butter in a thin layer.

Butter should be covered with cake mix, then pecans.

Bake for about an hour in a preheated oven, or until golden brown.

Carrot-Orange Soup
This carrot soup with orange can be made quickly for a midweek meal or as a festive starter for a formal gathering.

Carrots, onions, and ginger should be cooked for about 5 minutes in melted butter over medium heat.

Add flour, then cook and stir for two minutes.

Add broth, cover, and simmer for 15 to 20 minutes or until carrots are tender.

Add white pepper and sea salt for seasoning.

Using an immersion blender, puree the carrot soup until it is smooth.

Get about 1 teaspoon of zest from 1 orange by zesting it.

Juice the two oranges.

The soup should be heated over medium-low heat without boiling after you’ve added the orange juice and creme fraiche.

Add the orange zest and salt and pepper to taste.

Add some chopped pistachios.

Spicy Tomato Drink
The best Bloody Mary mixture includes adobo seasoning, horseradish, Worcestershire sauce, and a dash of cider vinegar.

Combine tomato juice vinegar sugar horseradish Worcestershire sauce adobo seasoning and onion powder in a 2-quart container.

Mix well and chill for at least 1 hour.

Homemade Flax Seed Milk
Not only is this homemade flax seed milk recipe quick and easy, and it tastes fresher, creamier and has more body than store bought varieties.

Flax seeds and water are blended on high for 1 minute, then the mixture is given 2 minutes to rest.

Allow to rest for five minutes before blending again for one minute on high.

For another 30 seconds, blend.

Pour milk into a pitcher or glass container through a cheesecloth or nut bag strainer.

Press solids with the back of a spoon to extract liquid.

Wrap the solids in cheesecloth, then twist and squeeze to extract all the liquid.