Week-End Stir Fry to fill you up for days

We love this recipe and we hope you do too.

We're going for a filling meal with this one - one that's going to last for several days in the fridge. You can downsize if you want to, OR break portions down and freeze them for later noms. You can also swap out different proteins, based on what you want. You can add more or less of individual ingredients until you're happy with the amounts and variety of food. This is one of our favorite ways to use up left over bits and pieces of different veggies at the end of the week. 

 Ingredients: 

Bell peppers (preferably red, possibly orange and yellow. But we don't advise green peppers for this meal.) 

Carrots 

2 can Baby Corn

2 can Water Chestnuts

Broccoli

Snap Peas

White Onion

Chicken  - Preferably already breaded, but if not, you can DIY it. 

Rice Noodles  (or soba, both will work) 

Hoisin Sauce

Brown sugar

Fresh garlic

Sesame seed oil 

Tools: Grater, Chef's knife, cutting board, frying pan or wok, 6qt pot, measuring cups and spoons, Slotted spoon and chopsticks 

Instructions: 

We could just go with "chop the veggies," but we're not doing that to you. For the peppers, go ahead and start by cutting them into quarters and cleaning out the pieces of the white pith and the seeds. Then cut them into strips, and cut those strips into either chunks or halves, depending on how much you like peppers.  For your carrots, we suggest using a mandolin grater or cutting them on an angle. You want them to be relatively thin so that they'll cook up easily. For your onion, you want to dice it. Next grab your broccoli and break it down into small florets so that sauteing will be enough to cook it. 

Next, grab a wok, a caldera or an oversized frying pan. Set the heat to medium, and when the pan is hot, pour in two tablespoons of sesame seed oil. Next add your garlic and onions and add those to the pan, tossing occasionally. Once your onions have gone for a minute, add in the carrots and broccoli, moving them around the pan so that nothing burns. Once the carrots are bendy, add in your red peppers and snap peas. You want to cook them until they are nice and sauteed. Finally add in your water chestnuts and baby corn. Those you're adding in just so they're heated through. At that point, pour everything into a heat proof container and set it to the side. 

In a separate pot, bring water to boil, and add your soba noodles and boil for 6-7 minutes or until cooked, but still slightly firm. Reserve one cup of the pasta water, and drain the rest, setting aside the noodles.

Cook chicken in wok, as if on a frying pan, checking and turning regularly to keep anything from burning.  Once it's fully cooked, you can remove it and chop it up if you want, or leave it as is.  

Now for our sauce. This one is... as odd as it sounds, mostly based on how you're feeling today. Start off by peeling and chopping your garlic, and tossing it into your wok, to sauté. We're not going to say how much to use here, because it's based on a) how much food you've made and b) how much you like garlic. We would advise starting with a ratio of 1 clove: 1/2 cup of brown sugar :1 tbsp of sesame oil: 1/2 cup of water, but there's no reason to stick with that. Now add in 1/2 cup of brown sugar, 1 tbsp of sesame oil, and 1/2 cup of water, mixing slowly and thoroughly. 

Once your sugar is fully melted and integrated, grab your chicken and add that back to the pan, coating all sides. Now add your veggies and repeat the process, and finally your soba noodles. 

If you want to add in a bit of kick, you might consider adding some crushed red pepper or Sriracha during the making of the sauce, but that's up to the individual. 

Let us know what you make over on our Facebook page or down in the comments. We'd love to see photos of what your meal ends up looking like! 

Now if you're looking for help because your stove is having issues, refusing to light, refusing to stay lit or is sputtering, we can help! You can call us today at ((214) 599-0055) or go to our contact page and make an appointment today.  We'll work with you to find a time that works for your schedule. 

Chicken and Vegetable Quinoa

All the best of chicken soup without the soup

I Don’t Care, Take Me To the Recipe!

March is.. March. We've had snow, we've had rain, and we've had temperatures so cold your blogger thought she might turn into an ice-pop. BUT! This is part of March and we accept it as it is, we just need warm hearty foods to combat it. With that in mind we went digging to see what we could come up with. Chicken soup? We've done it. Stew? We've done that too. What about biscuits? Nope. We needed something hearty and warm that would still give you enough energy to tackle all of the gardening many of us want to do now that it's (theoretically) spring. With that, we bring you something new. Take the best of chicken soup and dumplings and then make it easy to eat on the run. That's this recipe and we know we're already eager for fall to get here so we have an excuse to make it again. 

Ingredients 

1/2 cup tricolor quinoa

1 cup water

2 whole carrots or 10 baby carrots

2 stalks celery

1 can campbells cream of chicken soup 10.5 oz 

1/2 tsp garlic powder

1 tsp parsley flakes 

Tools: Large skillet with lid, stirring spoon, measuring cups and spoons,  knife, cutting board, fine sieve (possibly can opener) 

Measure out your half cup of quinoa. We find it easiest to use a much larger measuring cup for this, as it leave plenty of room for your next step. On top of that it means that you aren't going to have the grains bouncing out of the cup due to static. (We wish we were kidding on that one.) 

Rinse your quinoa and drain through a fine sieve.  Quinoa often has a bitter outer coating (naturally! It's not a byproduct of harvesting or processing - it's there to keep the grain from being eaten) that will throw off the flavor of whatever you're making with it. Just run it under cold water, swirling it around a few times under the water, then remove it and tap until most of the water has drained out. Repeat this until your water runs clear. You can skip this step if the package says "pre-washed" or "pre-rinsed." 

Once your quinoa has been rinsed and drained, drop it into your ungreased skillet and turn up the heat. We use medium-low heat, but feel free to adjust for your own preferences The goal here is to dry the individual grains and lightly toast them. Keep them moving during this step to make sure they don't end up scorched on one side and soggy on the other. A wooden spoon is best for this step so it doesn't transfer the heat the way a metal one will or melt like a silicone one can. 

When you feel your quinoa has been sufficiently toasted, add your water and turn the heat down as low as it will go. Turn your attention to the vegetables. Like the quinoa, these will need to be washed. Rinse all of them in clean, cold water for 30 seconds or so and then pat them dry. No need for soaps or produce washes. 

After your veggies are dry, chop them down to quarter inch pieces. Push them off the cutting board into the pan with the quinoa and water and give everything a stir. We advise doing the carrots first and then the celery to give the carrots more time to cook. Turn the heat up to medium, then measure in your parsley flakes and garlic powder. Give everything another good stir and put the lid on. Allow everything to simmer for five minutes while covered. 

Open up your can of soup. For ours, we used cream of chicken - but you're welcome to use whatever cream soup you'd like - perhaps cream of mushroom to make this a vegetarian recipe. Maybe even cream of shrimp if you're feeling particularly adventurous. We might avoid cream of celery (too much celery is in fact a thing in our opinion) - but maybe celery is your favorite food. Experiment and let us know what you discover! 

Pour your soup over the quinoa and vegetable mixture. We know the water hasn't had a chance to be fully absorbed by the quinoa, and that's fine. It's part of why we're not adding any water to the condensed soup. 

Once again, give everything a stir - but this time, let it simmer uncovered. Continue to stir frequently and watch for the individual grains to uncurl - that's how you know your dish is done.  

Allow it to sit for two to five minutes and stir once more before serving.  

This meal tastes even better the next day after the quinoa has had a chance to really soak up the soup. So, if you're making this as a meal for a  whole week's worth of lunches, you're in for a treat. 

We will add that additional veggies are something we are always going to advocate, so some examples you might consider adding are: pearl onions, green beans, corn, (more) carrots, parsnips, or turnips. Alternatively, you can just double, or even triple the quantities of the vegetables and experiment from there. We will say that if you're going to do that you /might/ need to add more in the way of water to ensure that your quinoa gets enough, but go with caution. 

Some other additions you might consider, to mix things up. 

Beans - great for additional fiber and protein, as well as making sure you have enough energy for the day. 

Chicken- If you're already adding in cream of chicken, and you have some leftover chicken in the fridge, it's a great way to get that used up and bulk up the meal. 

Diced and sauteed mushrooms - Although we wouldn't advise adding them in during the standard cooking process, we definitely think some sauteed mushrooms would go great with this. 

Shrimp - If you're looking to be adventurous, might as well go all in and add some actual shrimp to the meal. You can get them already pre-cooked in the grocery store for relatively cheap and just heat them back up in the pan before adding them on top. Again, because of how delicate the shrimp can be, we don't advise adding them during the standard cooking process. 

With that, we're handing this recipe over to you! What do you think? Like it, love it, hate it? Let us know in the comments below or over on our Facebook page. If you end up making it, let us know how it goes, we'd love to hear from you! 

If you wound up here not searching for food, but because your dryer is making  a strange whining sound, we can help. (although we are confused how you ended up on this page and not our post about dryer sounds, we hope you enjoyed the recipe anyway.) You can get hold of us over on our contact page or by giving us a call at ((214) 599-0055). We'll work with you to choose a date and time that works for your schedule so we can get to the heart of the problem and get your home running smoothly again. 

Buffalo Bread

 Spicy, sweet and delicious bread to get you through the day. 

Spicy, sweet and delicious bread to get you through the day. 

I Don't Care, Take Me To The Recipe! 

Pre-made meals, freezer meals, meal planning, they're all great ways to try and make lunch easier on us. Lunch is supposed to be a midday meal that gives you enough energy to get through the day without burning you out or leaving you so full you're tired and want a nap.  For many of us though, we don't look in the fridge in the morning and think "oh! I'll take this, I'll feel great after eating it." Instead, we're standing there thinking "what do I have so I can grab it and go?"  Then you end up eating whatever, which could be anything from a salad you had last night, to a giant serving of pasta or rice (1.) Which can be great if you're working out in the afternoon or doing an active job, but for those of us working in an office, not so much. Fortunately, there are ways to make a VERY simple food ahead of time, have it taste amazing and have energy for the rest of the day. What is this sorcery? Chickpeas. 

No! Wait, don't run away on us. It sounds weird, but if you like cornbread, you're going to love this recipe. Chickpeas actually blend into the background so all you taste is the cornbread and buffalo sauce, but you get all the benefits of the protein, iron and fiber of the chickpeas. Win-Win! 

 Ingredients

1 box Jiffy corn muffin mix (8.5 oz) 

1 cup cooked chickpeas  

2 stalks celery 

1 egg

1/3 cup milk

1/4 cup Buffalo sauce (any brand and spice level is up to you.) 

Tools: Mixing bowl, fork, spoon, knife, cutting board, measuring cup(s), aluminum foil, loaf pan, food processor 

As always, begin by washing your hands and then your produce. You don't need to use soap or a veggie wash, just 30 seconds under cold water will do just fine for your veggies.  After you've done that, set them to the side and preheat your oven to 400*F. 

Rough chop your celery. Smaller pieces are better, as we'll want this to mix in well, but they don't need to be uniform. Because your celery will be a bit stringy, rocking the knife as you chop may help some. We don't suggest using a 'chopper' tool, as they don't stand up to celery well. 

At this point you've got a choice to make, you can either grab a can of chickpeas or you can make them from dried. Whether you use canned or cook them yourself, make sure to thoroughly drain them before you use them. Set aside the aquafaba (or bean water) as you can use it for other recipes. 

Measure out your chickpeasa and add them to the food processor. 

Then scrape your chopped celery into the food processor and give it two or three quick pulses.  

Pulse until you have a chunky paste. 

Once your celery and chickpeas have been mixed together, set them aside. 

Turn your attention to the box to the corn muffin mix. Empty it into your mixing bowl and use a fork to break up the biggest clumps. No need to break out the sieve at this point. A few are fine - your batter will be a little lumpy no matter what you do- but definitely give it some attention before adding any of your wet ingredients to avoid overmixing. 

After you've broken up the worst of the clumps, add an egg and 1/3 of a cup of milk. Stir only until barely combined. 

Add your chickpea and chopped celery mixture and pour your measured buffalo sauce over the top. 

Again, stir only enough to make sure everything is thoroughly combined, and you've blended all the sauce in (we want to avoid hot spots after all.) 

Line your loaf pan with aluminum foil - please do NOT skip this step, the loaf will crumble without it- or sub in a muffin tin and paper muffin cups if you prefer. 

Transfer the batter from your mixing bowl to the foil- lined pan with a spoon and smooth the top. You can also give the pan a few taps against the counter to get rid of any air bubbles, that's up to you. 

If you're using a loaf pan, you'll want to bake your bread for 35-45 minutes, checking at 5 minute intervals after the 35 minute mark with a toothpick. 

If you're using a muffin pan, you'll want to bake them for 15-20 minutes, again using a toothpick inserted into the center most muffin to test for doneness. 

Allow it to cool before using the foil to lift it out of the pan.  

Bend back the foil and cut with a sharp knife. Serve with ranch or bleu cheese dressing if desired. 

If you choose to take slices of the bread for lunch, we suggest toasting it in a toaster oven for 2 minutes a side first to reheat it and then to add some crispness to the top. 

An unexpected, but important warning. Do Not eat too much of this at once. 1-2 slices is the most your body is going to be able to handle, no matter how delicious this is. Not because of the spice, but because of the amount of fiber in the chickpeas. You can actually make yourself rather ill if you eat too much. So, instead of packing 3 or 4 slices of this delicious bread, we advise adding a salad or something like a stir fry to the side. You could even go really Southern and add collard greens to the side if you feel the urge. 

Let us know over on Facebook how yours turned out! If you made it with mild sauce (go you for savoring flavor!), or if you made it so hot Scoville is shocked by your tolerance, let us know! 

If your oven died while you were attempting to make this week's recipe, one, we're sorry. We swear it's not a result of the spice. Two, we can help! If you give us a call at ((214) 599-0055) or head on over to our contact page, you can set up a service call that works with your schedule. We service all major appliances, not just ovens though. So if your dishwasher is giving you hell, or your refrigerator is being stubborn, we're ready to help. 

Cajun Rice to Feed a Horde.

Or At Least Everyone You Know And Love

I Don’t Care! Take Me To The Recipe!

We're making Cajun Rice this week! For anyone that knows Cajun food, you know it's a highly subjective food with recipes being very subjective. We've tried to make our recipe a bit more standardized, but you can still add or take away as you see fit. This week's recipe is for feeding a crowd. So grab your largest pot and get ready to make some food that will have everyone asking "hey, when are you going to make that again?" 

Ingredients:

2 Large Green Bell Peppers

2 Large Red Bell Peppers

1 Large Yellow or Orange Bell Pepper

1 Medium Yellow Onion

2 Stalks of Celery 

4 Roma Tomatoes

2 Tbsp Salted Butter 

2 cups Long Grain Rice *

4 Cups of Chicken Broth *

2 cups of black beans ( cooked, or canned and drained) 

2 Links of Smoked Sausage 

3 Large Chicken Breasts

1 lb of De-veined shrimp 

Spices: +

• 1 teaspoon garlic powder

• 1/2 teaspoon ground thyme

• 1 teaspoon ground paprika

• 1/4 teaspoon black pepper

• 1 teaspoon kosher salt 

• 1 bay leaf

• *1/2 teaspoon of cayenne pepper

Tools: LARGE pot, cutting board, chef's knife, measuring bowls, large bowl for holding foods during prep, long handled spoon. 

*Since this recipe is (in theory) sized for feeding 4-5 people, if you want to buff it up, it's going to be the rice and the stock that are the easiest to add to. For every 1/2 cup of dry rice that you add, add a full cup of stock for the recipe. 

+ Spices, much like the recipe as a whole, are very subjective. So, if you want to add things in, go for it. Just remember to always go with a little bit at first before adding more. 

Recipe

Start by grabbing your cutting board, and laying your veggies out. You'll want to be careful about cleaning out the peppers as the seeds are horrible when cooked. Cut the tops of your peppers off, cut them into either quarters or thirds, depending on the number of bumps on the bottom of the pepper. Remove the pith and the seeds, and set them aside for your favorite gardener. Now cut them into strips, about a 1/4 wide, and cut each strip into chunks. Do this with all of your peppers and toss them into a bowl for the time being.  

Grab your yellow onion and dice that up into a consistent dice. Next up grab your celery and slice it up into consistent slices.  Add both of those into the bowl and give everything a quick toss. 

Chop up your tomatoes and set them aside in a separate bowl for the time being, we'll come back for those later. 

Now, grab your bowl of peppers and onions and head over to your stove. Turn on the heat to high and toss 2 tablespoons of butter in, letting that melt down. Once it's melted, add in your vegetables and grab your spoon to start turning. You want to sauté the veggies until the onion is transparent. 

Now, scoop out your veggies and set them to the side. Give your cutting board and knife a quick wash and grab your various meats.  If you haven't cooked your sausage and chicken already, grab a separate pan and do that now. Make sure to wash the pan after every round to ensure food safety. Check the bottom of the page for temperatures for both meats. 

 If you've already got your meats all cooked to the appropriate temperatures, it's time to chop them up. 

For your sausage, slice it into 1/4 slices, and then chop those in half. 

For your chicken, go ahead and slice the chicken breasts in half width wise, and then cut them into chunks about an inch in size.  (So, essentially, you'll butterfly your chicken at first.) 

Once that's taken care of, add your broth and spices to the pot and give everything a quick stir.  Turn the heat to high and wait until your pot begins to boil. At that point,  grab a spoon and give it a quick taste. Does it taste good? Do you need to adjust the spices? Do that now. 

Now, add in your rice give it another stir, and let the pot come back up to a boil. Once it's boiling again, turn the heat down to low, add in your sausage, chicken, beans, tomatoes and shrimp and put the lid on. Keep it on low for 25 minutes, giving it a stir every 5 minutes or so, or until all of the liquid has been absorbed into the rice. 

Once the time is up, push everything to the outer edges and see if you can find any additional broth on the bottom. If you can, then you need to keep cooking for 5 more minutes, making sure to keep the lid on. If not, tell everyone to come to the table, because the meal is ready. 

Let us know in the comments below or over on our Facebook if you decide to give this a try! We’d love to hear how it goes and anything you add to it. 

If you ended up here because you need help with your refrigerator, washer, dryer, stove, oven or any of your other major appliances, we can still help. In fact that’s kind of a real business. We just provide recipes for fun. So, if any of those major appliances have broken down recently, or are just acting funny, we can help get your them back into tip-top shape. Give us a call at ((214) 599-0055) or visit our appointment page.

Banana Cake Bonanza

So You Need To Use Up The Bananas You Have

I Don’t Care! Take Me To The Recipe!

Ingredients

Cake:

2 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup buttermilk

1 cup mashed bananas

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs, lightly beaten

1 teaspoon vanilla extract

•

Banana pudding:

3 cups milk

1 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

6 egg yolks

2 teaspoons banana or vanilla extract

Banana frosting:

1 banana, smashed

1/2 cup whole milk

3 cups powdered sugar, sifted

Alternate Topping Option: 

Three bars of your favorite (plain) milk chocolate

2 cups of heavy whipping cream

Instructions:

•

Banana cake: 

Go ahead and preheat your oven to 300*F and gather up all of your ingredients. (Trust us, this makes it SO much easier, and you feel very TV-Star-Chef like. It's a good feeling.) 

Grab three separate bowls all of the same size.  In the first one, you're going to sift your flour with a fine sieve. This gets air into the flour as well as breaking up clumps, which is important for a cake like this. Once that's done, mix in your baking soda, baking powder and salt. 

Grab a second bowl and toss in approximately two large bananas. If you'd like to measure them precisely, we advise using another bowl to mash them and then measuring one scoop at a time. Give them a thorough smashing with a fork, and then add in the buttermilk. 

Using a stand mixer or a hand mixer, cream together your butter and sugar until it's pale, fluffy, and fully incorporated. You will want to start off on low so you aren't inhaling sugar and slowly work your way up. Once you've got it nice and fluffy, add in your eggs and vanilla and continue to mix. 

Next up is adding the dry ingredients and the banana a bit at a time. Alternate back and forth between them. until your dough is nice and thick, but it should also have a smooth consistency. 

This is what the consistency and smoothness of your batter should look like by the end of things, although, we will point out, your bowl should be much more full than this. We forgot to grab a photo prior to filling up the muffin tins.

Now, a quick discussion of forms for the cake. You can use muffin tins, or an eclair pan, or you could do something crazy and use that Star Wars tin that you got for Christmas from the company White Elephant. BUT whatever you do, there's two things you need to make sure of. 1) Your form needs to be only 1/2 full when you make these. The batter will rise and you will end up with what looks like cookies on top of your cake otherwise.  That turned out fine for us in our initial tests, but if you're wanting exactly what we offered, then you're going to need to make sure the tins are only 1/2 filled.  (ask us how we know that one!

Once you've filled your cake forms of choice, pop them in the oven for 25 minutes, rotating your pan (or pans) halfway through the cooking time. 

That /should/ be enough time BUT we advise checking with a fork or toothpick stuck in the center. If your testing implement comes out of the cake clean, great! You're done. If not, turn the pan, and leave it in there for another 2 minutes. Continue the process of testing and turning every 2 minutes until it /does/ out clean. 

Once they're done, allow them to cool completely, and we'll move on to making pudding! 

A preface for this section. Please, read all of the instructions carefully. Puddings are tricky beasts and they are just as easily destroyed as souffles. Our first attempt at making this ended up with cooked egg and grainy bits. Even after sieving the pudding could not be saved. You have been warned.

To start with, grab your six eggs and crack them into a pyrex bowl or measuring cup, preferably one that has room for more than just those six eggs. In a small saucepan, combine milk, sugar, cornstarch, and salt, mixing thoroughly. Cook over medium-high heat if you've got an electric stove, or medium low if you've got a gas stove.  Do this until it thickens and bubbles begin to form on the surface. Reduce the heat to low and cook it for two more minutes. Remove the pan from the heat, and grab your ladle. Carefully pour one scoop at a time of the milk mixture into the eggs, using a whisk or fork to mix thoroughly. Go slowly, and add about 1/3 of the milk mixture to the eggs.  MAKE SURE TO MIX THOROUGHLY and that you've brought the temperature of the eggs up to (roughly) the same temperature of the milk mixture. Once that's been reached, add the egg mixture into the pan and put that back on the heat, allowing it to come up to a gentle boil. Cook that for 2 minutes, stirring constantly. (and yes, we mean /constantly/. You don't have to whisk it so hard it flies out of the pot at you, but you do have to keep the mix turning constantly or else you'll end up with the bottom scorched. 

NO, this is NOT what your pudding should look like. We’re including this image for the horror factor. Don’t let your pudding end up like, and carefully follow the steps we’ve outlined, please.

Remove the pan from the heat and add in your extract of choice. (We chose vanilla when we made it, to give some balance to the banana cake.) Pour your pudding into a clean heat proof dish and allow the pudding to come down to room temperature. Then pop it into the refrigerator to continue cooling completely. 

For your frosting:  If you're going with the banana option: 

Grab a full banana, smash it up and then add it to a blender. Add in 1/2 cup of whole milk and blitz it until the mixture is fully liquid. Pour that mixture into your third bowl from earlier and whisk in the sugar one cup at a time. 

If you're going with the chocolate topping: Grab a clean, completely dry saucepan, and pour in 1 cup of cream, reserving the other half. Put the heat on low and allow the cream to come up to heat slowly while you chop up your chocolate. You're looking for small pieces, so if you get slivers while you're chopping, that's perfectly fine. 

Once you've got it all chopped up, add it to the cream, and bring your heat up to medium-low, stirring constantly. Just like before we don't want the cream to scorch. Once your chocolate has fully melted and you don't see anything solid any longer, that's when you need to make some choices. How thin you want your icing is going to decide how much of that second cup you need to add. If you want a ganache, keep it as is, don't bother adding any more. If you want to thin it out, add a little bit of the cream at a time, fully incorporating it until you are satisfied with how thick it is. Once the proper thickness has been reached, pull it from the heat and keep stirring until it's cooled down to room temperature. 

So, has everything rested/cooled/set? Yes? Then it's time to put it all together!! :D Grab a large piping tip, and set up a bag with your pudding inside it. Now, grab one of your muffins and inject the pudding in the center if you have a muffin, or in 3 places if you have an eclair shape. Put it onto a plate or cooling rack on a cookie sheet, and do the same to all of the other cakes. Once that's done, it's time for your frosting of choice.  Spoon that over the top of each cake and enjoy! 

We know there were a lot of warnings and choices that you had to make for this week's recipe. We just wanted to make sure that you were able to learn from our (many) mistakes and ended up with a delicious food. If you /did/ end up with a delicious treat, consider showing us over on Facebook? If you ended up with a horrific mess, well you can show us that too! 

If you're here because your stove threw a horrendous hissy fit during your attempt to make this (how /did/ you manage to get icing there?) that's ok!* You can give us a call at ((214) 599-0055) or set up an appointment with us on our contact page and we can help you fix it and get your home running smoothly again.

Additional Reading 

A SWEET-TART CAKE TO BEAT ALL THE PIES

MONKEY BREAD, MONKEY BRAINS, PULL-APART BREAD, IT ALL TASTES GOOD!

SPOOKY & HAUNTED HALLOWEEN DESSERTS

SLOW AND EASY SUNDAY STUFFED FRENCH TOAST

*Appliance Rescue Service does not accept any blame for things that may have gone wrong during the process of making this recipe. We are not liable if you opt to not follow the warnings we give, or forget to follow safety measures.