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1 week ago | 
kitchenfunwithmy3sons.com | Jill Mills
Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper. Sift the all-purpose flour, cornstarch, baking powder and salt into large bowl. Beat the butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes. Add the egg whites one at a time, mixing well after each. Stir in the vanilla extract. Alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Stir in the sour cream until just combined.
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1 week ago | 
kitchenfunwithmy3sons.com | Jill Mills
Preheat your oven to 350 degrees F. In a large mixing bowl, beat 4 eggs slightly. Add in cottage cheese and shredded cheddar cheese and mix them together. Next add in your chopped onion, chopped broccoli, and salt and pepper, and mix. Add one box of Jiffy cornbread mix at a time and combine all the ingredients but be sure not to over-mix.
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1 week ago | 
kitchenfunwithmy3sons.com | Jill Mills
Heat about 4 inches of vegetable oil in a deep saucepan or skillet over medium heat. Aim for 350°F (175°C). Use a candy thermometer if you have one to keep an eye on the temperature. While the oil is heating, whisk together the milk, egg, and 2 teaspoons of vegetable oil in a mixing bowl. Gradually add the pancake mix to the wet ingredients and mix until smooth. The batter should be thick enough to coat the cookies but not too runny*Remove the Oreos from the package.
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1 week ago | 
kitchenfunwithmy3sons.com | Jill Mills
Boil your pasta al dente according to box directions. Drain and set aside. To a large ziploc bag add 3 drops of red food coloring and 1 tablespoon of water. Repeat with another zip-lock bag and the blue food coloring. Divide your pasta into 3 portions. Place one portion in the bag with the red food coloring. Place another portion in the bag with the blue food coloring. Set the remaining portion aside. Gently toss the pasta around in the sealed ziploc bags until the pasta is all evenly colored.
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1 week ago | 
kitchenfunwithmy3sons.com | Jill Mills
Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish to keep the cobbler from sticking. In a medium bowl, combine the Bisquick mix, milk, sugar, and melted butter. Stir gently until the batter is just combined and smooth. Pour the cherry pie filling into the baking dish and spread it out evenly with a spoon or spatula. Drop spoonfuls of the Bisquick mixture on top of the cherries. The batter won’t completely cover the filling, and that’s fine.
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2 weeks ago | 
kitchenfunwithmy3sons.com | Jill Mills
In a small bowl, mix the salt, pepper, garlic powder, and paprika. Pat the pork chops dry with paper towels. Season both sides of the pork chops with this spice mixture. Dredge the seasoned pork chops in the flour, making sure to coat both sides. Shake off any excess flour and set them aside. Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the pork chops in batches if necessary to avoid crowding the pan.
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2 weeks ago | 
kitchenfunwithmy3sons.com | Jill Mills
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats and set aside. Mix the sugar cookie mix, softened butter, and egg in a large bowl until a smooth dough forms. Divide the dough evenly into four portions and place each portion in a separate bowl. Add 3 tablespoons of Jello powder to each portion (one flavor per bowl) and knead the dough until the powder is fully mixed in and the color is evenly distributed.
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2 weeks ago | 
kitchenfunwithmy3sons.com | Jill Mills
Preheat your oven to 350°F and lightly grease a 9-inch pie dish. Cook the spaghetti according to package directions, drain and rinse in cold water. In a large bowl, toss the spaghetti melted butter. Stir in the beaten egg and Parmesan cheese, then press into the pie dish to form a crust. Mix ricotta cheese and Italian seasoning in a small bowl, then spread it evenly over the spaghetti crust. Brown the ground beef in a skillet over medium heat, breaking it up as it cooks.
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3 weeks ago | 
kitchenfunwithmy3sons.com | Jill Mills
In a large mixing bowl, add the softened butter, brown sugar and white sugar. Cream together on medium speed with a hand or electric mixture fit with a paddle attachment until smooth and fluffy. Add the large egg and vanilla. Mix them together until fully combined. Add the flour, corn starch, baking powder, baking soda and salt. Mix together on medium until fully combined. The dough will be thick and dryish. Add the chocolate chips and gently combine.
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3 weeks ago | 
kitchenfunwithmy3sons.com | Jill Mills
Wash and trim the radishes and cucumber. Thinly slice them, either using a mandoline or a sharp knife. Thinly slice the green onions, using both the white and green parts. In a small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, minced garlic, chopped dill, salt, and pepper until smooth and well combined. In a medium bowl, combine the sliced radishes, cucumber, and green onions. Pour the dressing over the vegetable and toss gently to coat evenly.
