Practical Woman, 533 E 33rd Place #404, Chicago, Chicago, IL (2026)

08/30/2026

Practical Woman’s Buttery Raspberry Swirl Shortbread Cookies

Rich, buttery shortbread cookies with a bright raspberry swirl and tender, crumbly texture.

Servings: 18
Yield: About 18 cookies

You’ll need:
• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• ½ cup raspberry jam, preferably seedless

How to make it:

1. In a large bowl, beat the softened butter and sugar until light and fluffy.
2. Mix in the vanilla extract.
3. Gradually add the flour and mix until a soft dough forms.
4. Place the dough between two sheets of parchment paper and roll it into a rectangle about ¼ inch thick.
5. Spread the raspberry jam evenly over the dough, leaving a small border around the edges.
6. Starting from one long side, carefully roll the dough into a tight log.
7. Wrap the log tightly and refrigerate for 1–2 hours, or until firm.
8. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
9. Slice the chilled dough into ½-inch-thick rounds and arrange them on the prepared baking sheet.
10. Bake for 12–14 minutes, or until the edges are lightly golden.
11. Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely.

Practical tip:
Keep the raspberry jam layer thin and even so the dough rolls cleanly and the swirl stays defined while baking.

Enjoy,
Practical Woman

08/30/2026

Practical Woman’s Are You Kidding Me Cake
Ridiculously easy, moist, and delicious! Pie filling replaces the oil, water, and eggs — just mix, bake, and enjoy this foolproof dump cake.
Servings:** 12-15

You’ll need:
• 3 large eggs
• 1 can (21 oz) pie filling (any flavor — cherry, apple, blueberry, etc.)
• 1 box dry cake mix (any flavor that pairs well with your filling)

How to make it:
1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
2. In a large bowl, whisk the 3 large eggs with the pie filling until well combined.
3. Stir in the dry cake mix just until no streaks remain — do not overmix.
4. Pour batter into the prepared dish.
5. Bake 35-40 minutes until a toothpick inserted in the center comes out clean.
6. Cool slightly and serve warm or at room temperature.

Practical tip: The pie filling provides all the moisture, so ignore the box instructions for oil/water/eggs. Try different combinations like chocolate cake with cherry filling or yellow cake with apple. Leftovers stay moist for days – perfect for potlucks or weeknight treats!
Ridiculously easy. Moist. Irresistible.
Enjoy,
Practical Woman 💛

08/30/2026

Practical Woman’s Best Strawberry Cake Ever
Moist, bursting with real strawberry flavor, and topped with creamy strawberry cream cheese frosting – truly the best strawberry cake!
You’ll need:
For the Cake:
• 1 box (18.25 oz) white cake mix
• 4 large eggs
• 1 box (3 oz) strawberry-flavored gelatin
• 1 container (15 oz) frozen strawberries, thawed and pureed
• ¼ cup water
• ½ cup vegetable oil

For the Frosting:
• 7 cups confectioners’ sugar
• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 1 container (10 oz) frozen strawberries, thawed and pureed
• ½ tsp strawberry extract

How to make it:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans (or a 9x13 pan).
2. In a large bowl, combine cake mix, eggs, strawberry gelatin, pureed strawberries, water, and oil. Beat on medium speed for 2 minutes until smooth.
3. Pour batter into prepared pans. Bake 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely.
4. For frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, then mix in pureed strawberries and strawberry extract until smooth and fluffy.
5. Assemble: If using rounds, frost one layer, top with second layer, then frost top and sides. For a sheet cake, simply frost the top. Decorate with fresh strawberries if desired.

Practical tip: For the best flavor, let the cake chill for 30 minutes after frosting. Use fresh strawberries in season for the puree if you have them. This cake stays moist for days!
Moist. Fruity. Irresistible.
Enjoy,
Practical Woman 💛

08/30/2026

Practical Woman’s Fluffiest Pancakes
Tall, pillowy, and beautifully golden, these easy homemade pancakes have soft, airy centers and irresistible vanilla flavor!
Servings: 4
Yield: 8 pancakes
You’ll need:
• 1 cup all-purpose flour, sifted
• 2 tsp baking powder
• 2 tbsp granulated sugar
• ¼ tsp salt
• ¾ cup plus 2 tbsp whole milk
• 1 large egg, beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• Canola or vegetable oil, for cooking
How to make it:
1. Whisk the sifted flour, baking powder, sugar, and salt together in a large bowl.
2. In a separate bowl, whisk the milk, beaten egg, melted butter, and vanilla until combined.
3. Pour the wet mixture into the dry ingredients. Fold gently just until no large dry streaks remain. A few small lumps are fine; do not overmix.
4. Let the batter rest undisturbed for 5–10 minutes. If it seems too thick to pour, gently fold in 1–2 additional tablespoons of milk.
5. Lightly coat a nonstick skillet or griddle with oil and heat over medium-low to medium heat.
6. Pour about ¼ cup batter onto the hot surface for each pancake.
7. Cook for 2–3 minutes, until bubbles form and begin to pop across the surface and the edges look set.
8. Flip once and cook for another 1–2 minutes, until golden underneath and cooked through.
9. Serve immediately with butter, maple syrup, fruit, or your favorite toppings.
Practical tip: The secret to exceptionally fluffy pancakes is fresh baking powder, minimal mixing, and resting the batter. Never press the pancakes with the spatula—it forces out the air that makes them tall and soft.
Tall. Fluffy. Golden perfection.
Enjoy,
Practical Woman

08/30/2026

Practical Woman’s Pecan Cookie Balls

Buttery, nutty, and melt-in-your-mouth tender, these classic pecan cookie balls get two generous coatings of powdered sugar for their irresistible snowy finish!

Servings: 12
Yield: Approximately 36 cookies

You’ll need:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2¼ cups all-purpose flour
• ¾ cup pecans, finely chopped
• 1½ cups powdered sugar, for rolling

How to make it:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Beat the softened butter and ½ cup powdered sugar for 2–3 minutes, until pale and creamy.
3. Mix in the vanilla.
4. Gradually add the flour, mixing on low speed just until a soft dough forms.
5. Fold in the finely chopped pecans until evenly distributed.
6. Scoop tablespoon-size portions and roll them into 1-inch balls. Arrange approximately 2 inches apart on the prepared baking sheets.
7. Bake for 13–15 minutes, until the cookies are set and the bottoms are lightly golden while the tops remain pale.
8. Cool on the baking sheets for 5 minutes.
9. While still warm, gently roll each cookie in the powdered sugar and transfer it to a wire rack.
10. Once completely cooled, roll the cookies in powdered sugar a second time for the thick, snowy coating shown.

Practical tip: Finely chop the pecans so the cookies hold together while still showing distinct nutty pieces inside. Handle the warm cookies carefully—they become firmer as they cool. Store in an airtight container at room temperature for up to 1 week.

Buttery. Snowy. A holiday-tin classic.

Enjoy,
Practical Woman

08/30/2026

Slow Cooker Amish Meatball Stew Recipe

Ingredients
2 lb Butterball Fresh All Natural Extra Lean Ground Turkey Breast 98/2
2 lb russet potatoes, peeled and cut into 1-inch cubes
2 cans (10.5 oz each) Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
1 cup Swanson 50% Less Sodium Beef Broth
1 packet (1 oz) Lipton Recipe Secrets Onion Soup & Dip Mix
1/2 cup Quaker Old Fashioned Oats
1 large Eggland’s Best egg
1 tsp Simply Organic garlic powder
1/2 tsp McCormick black pepper
Olive oil cooking spray

Directions
Lightly coat a 5- to 6-quart slow cooker with olive oil cooking spray.
Peel the potatoes and cut them into 1-inch cubes, then spread them in an even layer in the bottom of the slow cooker.
In a large bowl, combine the ground turkey, oats, egg, garlic powder, and black pepper until evenly mixed.
Scoop and roll the mixture into 24 meatballs, about 1 1/2 inches wide each.
Arrange the meatballs in a single layer over the potatoes.
In a medium bowl, whisk together the cream of mushroom soup, beef broth, and onion soup mix until smooth.
Pour the soup mixture evenly over the meatballs and potatoes.
Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are fork-tender and the meatballs reach 165°F in the center.
Gently stir from the bottom with a large spoon for 1 minute to bring the potatoes and gravy together.
Let the stew rest uncovered for 5 minutes before serving.
Serve hot, 1 bowl per serving, about 2 meatballs with 1 1/4 cups stew.

If you prefer more vegetables but don’t want extra prep, scatter a bag of frozen mixed vegetables over the potatoes before you dump on the meatballs—this technically adds another ingredient, but it makes a nice one-pot meal. For a thicker, more gravy-like stew, mash a few of the potatoes against the side of the slow cooker at the end and stir them back in, or remove the lid and cook on HIGH for 15 to 20 minutes to reduce. To stretch the meal for a crowd, serve the meatball stew over buttered egg noodles or white rice instead of adding more meat.

08/30/2026

Southern 3-Ingredient Sausage Pinwheels Recipe

Ingredients
1 (8 oz) can Pillsbury Reduced Fat Crescent Rolls
1 (8 oz) block Philadelphia Neufchatel Cheese, softened
1 (16 oz) package Applegate Naturals Turkey Breakfast Sausage

Directions
Preheat oven to 375°F (190°C) and line a large 18x13-inch baking sheet with parchment paper.
Cook sausage in a 10-inch nonstick skillet over medium heat for 7 minutes, breaking into fine crumbles until fully browned.
Transfer sausage to a paper towel-lined plate and cool for 10 minutes.
Place softened cheese in a medium bowl and mix with cooled sausage using a spatula until fully combined.
Unroll dough onto parchment and press seams to form a solid rectangle.
Shape dough into a 12x8-inch rectangle with even thickness.
Spread filling evenly, leaving a 1/2-inch border on one long edge.
Roll tightly from the opposite long edge into a compact log.
Place seam-side down and refrigerate for 15 minutes.
Slice into 16 pieces, each 3/4-inch thick, using a serrated knife.
Arrange slices 1 1/2 inches apart on the baking sheet.
Bake for 15 minutes until golden brown and centers are fully set.
Cool on pan for 5 minutes before serving.
Serve warm. Portion size is 4 pinwheels.

08/30/2026

3-Ingredient Baked Egg Custard Recipe

Ingredients
4 large eggs (Eggland’s Best Large Eggs)
2 cups unsweetened original almond milk (Silk Unsweet Original Almondmilk)
1/3 cup monk fruit sweetener (Lakanto Classic Monkfruit Sweetener)
1/8 tsp ground nutmeg (McCormick Ground Nutmeg), optional

Directions
Preheat the oven to 325°F. Place two 5x7-inch foil trays on a rimmed 13x18-inch baking sheet.
Crack the eggs into a medium mixing bowl and whisk for 45 seconds until fully blended and slightly frothy.
Pour in the almond milk and add the monk fruit sweetener. Whisk for 1 full minute until smooth and evenly combined.
Divide the custard mixture evenly between the two foil trays, filling each tray about three-quarters full.
Dust the top of each tray lightly with ground nutmeg if using.
Pour hot water into the baking sheet until the water reaches halfway up the sides of the foil trays.
Bake for 32 to 36 minutes until the edges are set and the center has a slight jiggle.
Remove the trays from the water bath and cool on the counter for 15 minutes.
Serve warm, or refrigerate for 2 hours for a firmer texture.
Cut each tray into 3 portions for 6 total servings.

If you want to tweak it, you can swap part of the heavy cream with unsweetened almond milk or another low-carb milk alternative for a lighter custard (just know it may not be quite as rich or firm). For a slightly different flavor, add a splash of vanilla extract or a pinch of cinnamon to the custard mixture before baking.
If you prefer individual portions, divide the custard into 4–6 small foil cups or ramekins and reduce the baking time, checking for doneness around 20–25 minutes. For an ultra-smooth texture, strain the custard mixture through a fine-mesh sieve into the foil trays before baking to catch any eggy bits.
Make sure the custard reaches at least 160°F (71°C) in the center for safe consumption; it should look set around the edges with just a slight wobble in the middle. Cool leftovers promptly, cover, and store in the refrigerator, and enjoy within 3–4 days. Reheat gently in a low oven or enjoy chilled.

08/30/2026

Practical Woman’s Midwest Country Cream Cheese Stuffed Mushrooms

Tender mushroom caps filled with a creamy, garlicky cheese mixture and baked until hot, golden, and bubbly.

Servings: 6
Yield: 20–24 stuffed mushrooms

You’ll need:
• 20–24 whole button mushrooms, stems removed
• 1 package (8 oz) cream cheese, softened
• ½ cup shredded Parmesan or mozzarella cheese
• 2 cloves garlic, minced
• 2 tbsp chopped green onions or parsley
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ cup breadcrumbs, optional

How to make it:

1. Preheat the oven to 375°F.
2. Clean the mushrooms, remove the stems, and pat the caps dry.
3. Arrange the mushroom caps on a baking sheet.
4. In a medium bowl, combine the softened cream cheese, shredded cheese, garlic, green onions or parsley, salt, and black pepper.
5. Mix until smooth and creamy.
6. Spoon or pipe the filling generously into each mushroom cap.
7. Sprinkle with breadcrumbs, if using.
8. Bake for 18–22 minutes, until the mushrooms are tender and the filling is hot, bubbly, and lightly golden.
9. Serve warm.

Practical tip:
Pat the mushrooms dry before filling them so they roast instead of releasing too much moisture while baking.

Enjoy,
Practical Woman

08/29/2026

Every summer, this was the kind of 4-ingredient dinner that disappeared before anyone thought about seconds. Sweet, savory, sticky, and pure old-fashioned comfort.

Practical Woman

08/30/2026

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