Sometimes the smallest tools end up making the biggest impact. I’ve cooked in so many kitchens over the years, from tiny galleys to the open floorplan with a huge island. And, over time I have learned which things I must have at my fingertips regardless of the size kitchen. These are the small ticket items that I consider to be must-have items in every kitchen. They reliably make the job easier, every time.

Small Kitchen Must Haves

I have acquired a rather long list of tools that surprised me over the years. I mean, obviously I’ve owned ladles before. Who would have thought that adding a flat front to a ladle would make it that much better? But, this Chef Craft ladle is the one I reach for, every time. Why isn’t every ladle designed this way? It allows you to scrape the bottom of the pot and get ever tasty morsel of soup.

Have you heard of a fish spatula? Yeah, me neither until I met my friend Rebecca. I didn’t cook fish very often, so why would I need one, right? Ha. Little did I know that I’d learn to use one for darn near ever dish I cook or bake.

If you’ve followed me for any length of time, you know that I love ice cream. About 5 years ago, I tested every single ice cream scoop on Amazon. And, it was actually one of the least expensive options that won my heart. This Spring Chef heavy duty scoop glides right through hard ice cream (while still giving you the perfect scoop).

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When I first moved out on my own, I cooked with whatever pots and pans were handed down to me from friends and family. Later, when Sean and I were married, we had a shiny new box set of pots and pans that we bought for less than $50 total.

When I tell you that those pans were lightweight? That doesn’t even really describe it. Foods would burn so easily! Those nonstick pans were a mess. I chalked it up to my lousy cooking skills, but I’ve since learned that quality pots and pans actually make a difference.

Over time, I’ve learned to be a little more careful about the quality of the pots and pans. I’ve also learned to use them well. So, I don’t buy or recommend huge sets of matching pots and pans. There are too many sizes that we don’t need.

There are really only a handful of pots and pans that I consider essential in the kitchen. I now own a couple of skillets, a sauce pan, and a Dutch oven that are my go-to for cooking. I’ve been using them daily for the last 5-10 years, and they are still going strong.

I use this heavy duty Misen 12″ steel frying pan nearly every day. This thing is a total champ, no matter what I’m cooking. It heats evenly and works for induction, gas, or electric stovetops. And it is oven and broiler safe to 800°F.

This All-Clad hard anodized 12″ frying pan is HANDS DOWN the best nonstick pan I have ever used. I’ve owned the trendy and viral brand names. They aren’t worth it. Get this one instead. It works for induction, gas, or electric stovetops, and it is oven and broiler safe to 500°F.

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Cheesy Bacon Baked Egg Casserole with peppers for when you’re looking for an easy, healthy breakfast casserole! Made with only 9 ingredients (eggs, peppers, bacon, cheese and spices) it’s a hearty, low-carb, high protein recipe for breakfast and it’s perfect for the days you don’t want to make dinner!

My mom and dad are empty nesters and are often sending me simple recipes that they are loving. Mom knows that as much as she’s tired of making dinner, there are people all over the world tired of deciding, “what’s for dinner”. I love her suggestions and this healthy egg casserole recipe is one of my favorites!

I love that this egg bake is a straightforward breakfast casserole that keeps you full longer thanks to the bacon, eggs, peppers and cheese.

This egg casserole is a perfect meal-prep recipe and it is totally versatile. If this version hits all the right notes for you, make sure you try our cheesy egg casserole with ham and sauteed mushrooms too!

Ingredients for Baked Egg Casserole

• Bacon: Adds salty savory flavor to the dish.
• Bell Peppers: A little crunch and mild flavor to add depth and variety to the dish which helps you feel more satisfied.
• Eggs: A lot of eggs are needed! We prefer to use large eggs.
• Milk: Creates a softer egg.
• Seasonings: Add flavor with minimal effort.
• Sharp Cheddar Cheese: Sharp cheese adds a lot more flavor to the dish compared to a mild variety.

How to Make Baked Egg Casserole

1. Grease a casserole dish so the eggs don’t stick.
2. Cook the bacon until crispy.
3. Sauté the peppers and add the onions and seasonings.
4. Chop the bacon.
5. Beat the eggs and milk.
6. Stir in the remaining bacon, peppers mix and cheese into the egg mixture, reserving a small amount of cheese to sprinkle on top.
7. Pour into the prepared baking dish and add remaining cheese, and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

Variations for Egg Casserole

• Customize this recipe with your favorite veggies, greens and meat. Here are some ideas:
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There are a few recipes that instantly take me back to childhood, and these easy cream cheese mints are one of them. They’re sweet, creamy, and just a little minty—the kind of treat that melts in your mouth and feels so nostalgic.

The best part? You only need five ingredients and a few minutes to make them!

I remember my grandma making these (we called them “party mints” back then) and man, I loved when the ladies at church brought them to potlucks!! They are perfect for weddings, baby showers, and Christmas, and I can still remember sneaking one (or five!) off the tray when grandma wasn’t looking.

I tried making old fashioned cream cheese mints on my own for the first time in college and then totally forgot about them. They need to be posted here! They are the perfect holiday treat! The best no bake mint candy recipe!

Ingredients You’ll Need

• Cream Cheese: The base of the recipe. It provides creaminess, a slight tang, and moisture to bind the powdered sugar into a smooth dough. It also keeps the mints tender instead of dry or crumbly.
• Butter: Adds richness and a silky texture, helping the mints melt in your mouth. It also balances the tang of the cream cheese and makes the mixture easier to work with.
• Peppermint Extract: Gives the mints their classic cool, refreshing flavor. Just a little goes a long way in creating that signature taste.
• Vanilla Extract: Softens and rounds out the peppermint flavor so it isn’t too sharp, adding warmth and depth to the overall sweetness.
• Powdered Sugar: The bulk of the recipe. It sweetens the mints, thickens the mixture into a pliable dough, and creates that melt-in-your-mouth texture because of its fine consistency.
• Gel Food Coloring: Optional, but perfect for making pastel or seasonal shades. Gel is preferred over liquid so the color is vibrant without thinning the dough.

How to Make Cream Cheese Mints

1. Beat: Add the cream cheese and butter to the bowl of a stand mixer and beat until creamy with the paddle attachment.
2. Combine: Add the peppermint and vanilla extracts to the cream cheese mixture and mix until combined and then lower the speed of the mixer and gradually add the powdered sugar and mix until combined.
3. Add Coloring: If you want to add multiple colors to the mints, separate the dough into different bowls and add gel coloring for your desired colors. Mix thoroughly until the gel coloring is fully incorporated.
4. Form: Use a small scoop, scoop the dough into small balls and roll between your palms. Place the balls on a baking sheet lined with wax paper. Dip a fork into powdered sugar and gently press down on each mint.
5. Dry: Let the mints dry at room temperature for several hours. Once they are completely dry, store them in the refrigerator in an airtight container until ready to serve.

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Recipes are born all the time. But, recipes that are born in hard times? They’re special, like this depression-era Crazy Spice Eggless Cake. Creative bakers figured out how to put a tasty dessert on the table, even without the eggs and butter we so easily take for granted.

One of my readers shared this cake with me, straight from her family’s recipe card. And, I’m so glad she did! The crumb is wonderfully moist, and the spices are warm enough for the coldest winter night. I’m going to make it again, and the eggs can just stay jealous in the fridge.

Eggless Cake

I’m willing to bet that if you could peek inside your grandmother’s recipes, you would find something like this eggless cake recipe. I’ve seen them called wacky cake, depression cake, war cake, and crazy cake. And, I make a chocolate crazy cake, myself.

My foray into making cake without eggs was simply the result of my curiosity and not personal hardship. But, for millions of bakers during World War I, the Great Depression, and World War II, finding a ready supply of eggs and butter was simply not feasible. Traditional baked desserts were a luxury, and this kind of “crazy cake” helped make it possible for even the families who were often going without to occasionally enjoy a sweet treat.

Cake without Eggs

You’d be amazed at how good this cake tastes. This is not some awfully dense brick of dough that’s been given a dusting of sweetener and called cake. I’m telling you, this cake has a moist and fluffy crumb that just shines with a rich and creamy frosting.

Don’t be startled by the vinegar in this recipe, either! You don’t taste it at all. It reacts with the baking soda to create an acid-base reaction (remember those science fair volcanoes?) which is what makes the cake rise without any eggs or baking powder.

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