Stabilized whipped cream is ideal for decorating cakes, pies, and adding into ice cream because it stays fluffy and stable for hours! No worries about it melting into a puddle of sweet cream.

Stabilized Whipped Cream

“Why bother stabilizing whipped cream?”, you may ask. Have you ever decorated a cake or pie with mounds of luscious whipped cream only to have it deflate or melt into a puddle overnight? Stabilized cream to the rescue!

One little addition to your cream while whipping it can save you from this nightmare scenario. Stabilized whipped cream is really just slightly thickened whipped cream with an ingredient to help it hold onto the loft and air you whip into it.

Stabilized Whipped Cream with Pudding

To make this handy-dandy stable whipped cream, you’ll need the following ingredients:

• heavy cream
• powdered sugar
• instant vanilla pudding mix*
• vanilla extract

*Do not attempt to make this using the cook and serve variety of pudding mix. It won’t work the same way!

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Spicy, sweet, and slightly tangy glazed salmon with broccoli is one of my favorite ways to cook and serve fish. One delightfully simple sauce does double duty as marinade for the fish and flavor booster for the fresh broccoli.

Glazed Salmon

This keeper of a recipe makes adults and kids alike happy, even if some of the kids turn their noses up at the broccoli. They just don’t know what they’re missing!

This fuss free broiler method is ideal for busy weeknights when I don’t have a ton of time to get dinner on the table. And the glaze on the salmon helps balance the “fishy” taste that lots of folks find less than desirable.

I like that I can use the same sauce for both the fish and the vegetables here, keeping prep time and dishes minimal! Feel free to adjust the amount of red pepper flakes in the recipe based on your preferred level of spiciness.

This recipe is a hit with salmon lovers and skeptics alike!

Salmon Glaze

Baking salmon in the oven results in a deliciously tender filet packed with flavor. It truly doesn’t need to be more complicated than that for a great result!

This baked salmon recipe is as easy as mixing together a simple sauce, spooning it over a fresh filet and letting the whole thing cook in the broiler. In my sauce, I used olive oil, soy sauce, red pepper flakes and peach jam for a glaze that is equal parts sweet, savory and tangy with just the right amount of heat.

(You can use store bought peach jam in this recipe but if you happen to have Homemade Peach Jam on hand, it’ll work wonders in this recipe too!)

Filled with creamy oats, sweet bananas, and berries, a hint of brown sugar, and spices, this Crockpot Oatmeal is a breakfast that my whole family enjoys. Best of all, this crave-worthy oatmeal can be made in just one hour without any stirring at all!

Strawberry Banana Oatmeal

Closer to a warm muesli cereal than traditionally cooked oatmeal, crockpot oatmeal is an awesome way to make oatmeal. We make a couple of different strawberry or banana oatmeals and love them all.

My kids can never make up their minds about which oatmeal they like best. We eat a lot of oatmeal in this house. Traditional oatmeal, baked oatmeal, crockpot oatmeal, they are all frequently served here.

Oatmeal with Nuts

My husband loves adding nuts to oatmeal and he is perfectly content with a bowl of stovetop oatmeal filled with chewy raisins, crunchy nuts, brown sugar, and butter. This nutty raisin oatmeal shows up on our breakfast table at least a couple of days each month – if not more often than that.

As much as I love that oatmeal, I also love everything about the taste and texture of oatmeal when it is cooked slowly in the crockpot.

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Homemade BYU Graham Canyon Ice Cream Copycat (Graham Central Station Ice Cream) [+Video]

Graham Canyon ice cream is a creamy graham cracker flavored ice cream with ribbons of graham cracker swirl and chunks of chocolate covered honeycomb bits. It is the best ice cream you’ll ever have!

Graham Canyon ice cream copycat is probably the greatest recipe copycat I’ve ever made and it works with both homemade and store-bought ice cream, though I will now, just as always, use Tillamook since it’s so easy.

Cade is insanely ice cream obsessed and since discovering Graham Canyon from the BYU Creamery or as Handel’s calls it, Graham Central Station, it has quickly risen to one of his most favorite flavors. Literally the most delicious ice cream ever and I think I’ve made every neighbor and friend in Davis County try it.

I decided I had to finally figure out a copycat version for Cade’s birthday this year. We used to be able to find graham canyon in a couple of different spots up here in Davis County, but I haven’t been able to find it in months. Since BYU is a little too far away for an ice cream run, I brought the BYU creamery into my kitchen! Best birthday ever for Cade this year!

Ingredients for Graham Canyon Ice Cream

I’m going to give you two different options for making this ice cream recipe – one completely from scratch and one that simplifies things by using store-bought ice cream that you transform into graham cracker ice cream. You can choose what you have time for. Here is everything you’ll need…

For the Homemade Ice Cream

• Heavy Cream: use heavy whipping cream for the creamiest texture
• Half and Half: combines with the cream for a smooth and creamy ice cream
• Sugar: adds sweetness
• Vanilla Extract: adds flavor
• Egg Yolks: adds richness and creaminess to the ice cream
• Graham Crackers: crushed into a fine powder

OR

• Tillamook French Vanilla Ice Cream: Tillamook has the best fat content and creaminess.

For the Graham Cracker Swirl

• Graham Crackers: crushed into fine powder
• Cinnamon: adds flavor
• Water: helps the swirl be ribbony and delicious
• Butter: adds rich flavor to the swirl and helps bind the swirl together
• Honey: adds natural sweetness
• Violet Crumble o