Skip to content

Home
About
Recipes
- Breakfast
- Appetizers
- Mains
- Sides
- Dessert
- Drinks
Contact

Explore

About
Real Milk Club
Get in Touch

The Blog

Breakfast
Mains
Dessert
All Recipes

Connect

Instagram
Facebook
Pinterest
TikTok
YouTube

crispy carnitas

Crispy Crockpot Carnitas “Million Dollar Nachos”

Crispy Crockpot Carnitas “Million Dollar Nachos”

Join the Real Milk Club

Explore

SLM Summer Collection
The Holstein Collection
Real Milk Club

Info

Meet Hailey
About the Brand
Get in Touch

On the Blog

Breakfast
Mains
Dessert

shelikesmilk

Serving those who “jump to recipe”
food lover, milk drinker, sort of a recipe follower
Upstate NY & New England
✉️ shelikesmilk@cuagency.co

PANCAKES W STRAWBERRY SAUCE 🍓🥞💘 comment

PANCAKES W STRAWBERRY SAUCE 🍓🥞💘

comment ‘RECIPE’ to have it sent to you directly!💌

1 cup pancake mix, I used @kodiakcakes protein mix
3/4 cup whole milk
1 egg
1 1/2 cups frozen or fresh strawberries

Add 1½ cups of fresh or frozen strawberries to a small saucepan and gently simmer for about 15 mins over medium low heat. Stir frequently and mash berries so the mixture is smooth. Keep the lid off so moisture can be released from the berries.
For Kodiak protein mix (or follow the provided instructions by pancake mix of choice): Mix pancake mix, milk and egg until lumpy and some flour streaks are still present, this will help create fluffy pancakes.
If making heart shapes, transfer the batter into a plastic sandwich bag or piping bag. Snip the corner of the plastic bag and pipe the batter into a heart shaped on a medium heat, greased griddle. Flip once golden brown
Top warm pancakes with butter, strawbrry topping and maple syrup, enjoy warm!

Enjoy! xo Hailey 💘

VALENTINES CINNAMON SUGAR PRETZEL🥨💘 comment

VALENTINES CINNAMON SUGAR PRETZEL🥨💘

comment ‘RECIPE’ to have it sent to you directly 🩷

1 cup warm water
2 tsp dry active yeast
2 tbsp brown sugar
2 tbsp melted butter
½ cup strawberry jam OR strawberry puree
1 tsp vanilla
4 cups all purpose flour
1½ tsp kosher salt

In a large bowl combine 1 cup warm water, 2 tsp yeast & 2 tbsp brown sugar, stir to combine & let stand for about 5 mins until foamy. Add strawberry puree, vanilla, melted butter, salt and flour. Stir until the mixture is combining and a dough is beginning to form.
If using a stand mixer, beat with a dough hook and add more flour if sticking to sides of the bowl 1 tbsp at a time until a dough ball forms. If mixing by hand — transfer the shaggy dough mixture to a floured surface & knead until dough ball forms, adding more flour if needed and too sticky.
Transfer dough ball an oiled large bowl and cover with plastic wrap. Let rise in a dry, warm place for 1 hour. I set in the oven turned OFF with the oven light on.
Divide dough into 4-8 pieces depending if you want large or mini pretzels. Roll dough out into a semi thin log and form an upside down “U” shape. pinch the bottom of the U for the bottom of the heart, and bring the 2 loose ends together to form the top of the heart.
Arrange on a lined baking sheet and let rise 30 more mins while you make your poaching water. About 1/4 cup or a handful of baking soda to a large pot of simmering water. Add each pretzel one at a time to the pot & poach for 1 min each side.
Return to baking sheet and coat in an egg wash of 1 egg + 1 tbsp water. Bake at 450F for 12-17 minutes, until deep golden browned (like a pretzel color). Let cool until you can handle with your hands.

Enjoy! xo Hailey 💖
Brush with melted butter & toss in a large bowl of granulated sugar and cinnamon.

MEAL PREP BREAKFAST SANDWICHES 🍳 comment ‘RE

MEAL PREP BREAKFAST SANDWICHES 🍳

comment ‘RECIPE’ to have it sent to you directly 💌

connect with U.S. farmers via @range_market to fill your freezer with!

8 english muffins
8 eggs
1 cup cottage cheese
2 tsp salt
1 lb breakfast sausage patties or swap for bacon
8 slices American or cheddar cheese

In a large bowl (or a blender), add eggs, cottage cheese, milk and salt. Blend until smooth (with an immersion blender if in a bowl).
Pour onto a parchment lined baking sheet and bake at 350℉ for about 17 minutes. Allow eggs to cool before cutting into 8 equal squares or circles for your sandwiches.
Prepare your protein of choice until cooked through, I prefer bacon or sausage.
Assemble your sandwiches by adding a tablespoon of butter to each side of the English muffin, then layering the egg, cheese and protein of choice. Wrap tightly in parchment paper.
Refrigerate for a few days of freeze for up to a month. To reheat in microwave: remove from parchment paper and wrap in paper towel. Defrost in microwave and heat on high for at least 60 seconds, let stand for 2 minutes.
To reheat in toaster oven/oven: Wrap in foil, preheat to 375℉ and heat for 15-20 minutes

Enjoy! xo Hailey 💛

BUTTERMILK ENGLISH MUFFINS💛🍶 comment ‘REC

BUTTERMILK ENGLISH MUFFINS💛🍶

comment ‘RECIPE’ to have it sent to you directly 💌

¼ cup warm water
2 tsp dry active yeast
1 tbsp maple syrup or honey or granulated sugar
1¼ cups buttermilk
3 tbsp melted butter salted
3½ cups all purpose flour
1½ tbsp salt
corn meal for griddling

In a large mixing bowl, combine ¼ cup of warm water with 2 tsp of dry active yeast and 1 tbsp of maple syrup or honey. Stir until sugar is dissolved and let stand 5 mins until foamy. If your house is cold, you may need to set it it in the oven TURNED OFF but with the oven light on to activate.
Once the yeast has bloomed, add 1 ¼ cup buttermilk, 3 tbsp melted butter, 3½ cups all purpose flour and 1½ tbsp salt. Stir until combined, gently bringing together with your hands if needed until a dough ball forms, do not knead the dough!
Add a drizzle of olive oil to your mixing bowl and return your dough ball to the oiled bowl. Cover with plastic wrap and let rise in a warm, dry place for an hour, it should have doubled in size.
Carefully remove the risen dough from the bowl and place on a lightly floured counter. Gently cut the dough into 8 even pieces and gently tuck edges into the shape of a ball. Cover dough balls with plastic wrap to let rise for another 30 minutes.
Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.

Enjoy! xo Hailey 💛

winter’s bite is softened by every nourishing bi

winter’s bite is softened by every nourishing bite 💚

ITALIAN ICE CREAM CONE🍝🍦 Recreating a viral

ITALIAN ICE CREAM CONE🍝🍦

Recreating a viral NYC food scene creation, right at home! & because I’m aiming for restaurant quality from home, I’m using @carbonefinefood new Sweet Pepper and Onion sauce.

Enjoy the Carbone dining experience at home with their sauce – so you too can get #AllThatAtHome, no reservation needed!

1 Italian loaf
1 tbsp olive oil
½ lb sweet Italian sausage
1 jar of @carbonefinefood Sweet Pepper and Onion sauce
1 bell pepper
⅓ cup grated Parmesan
Fresh parsley for garnish

Slicing your Italian loaf in half, use your hands to gently core the center (save for homemade croutons!) Coat in melted butter and toast.
Cook sausage until fully cooked through, remove from pan. Add olive oil and saute peppers and onions until tender.
Toss sausage, peppers and onion in Sweet Pepper and Onion sauce and arrange in a baking dish. Layer mozzarella cheese on top and bake for 30 mins at 400F.
Begin stuffing the mixture into the cored Italian loaf. Be mindful to scoop sauce and cheese as well.
With the sub being held vertically, dust with Parmesan cheese and parsley. Wrap the sub in foil so you can hold and enjoy!

#CarboneAtHome #AllThatAtHome #SundaySauce

my take on AVGOLEMONO 🍋🌿 Lemon Chicken Soup!

my take on AVGOLEMONO 🍋🌿 Lemon Chicken Soup!

comment ‘RECIPE’ to have it sent to you directly!💛

ingredients//
1 rotisserie chicken
4-6 cups water
veggie scraps - onion, celery, carrot butts, etc.
OR skip the above ingredients & just do 4-6 cups of chicken broth + 1.5 cups shredded chicken
1 onion, minced
2 celery stalks, minced
1 large carrot, minced
2 cloves minced garlic
2 bay leaves
1 cup of orzo
Juice of 1 lemon + lemon zest
Few sprigs of fresh dill
S&P
Fresh grated Parmesan

directions//
1. If making your own stock: add chicken carcass to a large pot with water, S&P, & veggie scraps. Simmer for a few hours until fragrant and meat is falling off the bone.
2. Remove carcass and strain broth removing any excess bones, veggies, etc. Carefully, separate chicken meat from carcass, being mindful to look for any small bones.
3. Add bay leaves & finely chopped onion, carrot, garlic and celery to the pot over medium low heat and let it gently simmer for about an hour, until vegetables are tender.
4. Return shredded chicken to pot or if using canned/ rotisserie, now is the time to add. Let gently simmer while you add 2 egg yolks to a heat safe bowl containing the lemon juice and whisk. Carefully ladle 2 scoops of the hot broth to this mixture, whisking vigorously as you pour. Transfer this mixture slowly while stirring back to the pot.
4. Allow to cook for 5 more mins before adding fresh dill & topping your bowl with fresh grated Parmesan.

Enjoy! xo Hailey 💛

CROCKPOT CRISPY CARNITAS NACHOS 🌮 In partnersh

CROCKPOT CRISPY CARNITAS NACHOS 🌮

In partnership with @whypapork , I’m excited to show you easy ways to transform a classic pork roast into a gameday or weeknight-friendly meal! #PAPorkPartner

1 pork shoulder (½ lb/ per person)
1 onion, quartered
2 garlic cloves, smashed
1 orange
2 limes
½ cup fresh cilantro
3 tbsp taco seasoning
½ cup water

For the nachos:
1 bag of tortilla chips
1 cup of Monterey Jack cheese, grated
1 cup of queso cheese
Cotija cheese
Pico de gallo
Pickled red onions
Fresh cilantro for garnish

For the elote corn salsa:
4 ears of shaved sweet corn (or 2 cups of canned/ frozen kernels)
⅓ cup Greek yogurt
⅓ cup mayonnaise
Juice of 1 lime + zest
1 ½ tsp cumin
2 tsp paprika
1 tsp salt
½ cup cotija cheese
Fresh parsley for garnish

- Add the pork shoulder to the slow cooker along with orange, limes, onion, garlic, cilantro, seasoning and water. Cook on high for 6-8 hours or low for 8-10, until tender
Add to a baking sheet and shred. Ladle a few scoops of broth onto the pork and broil for about 3-4 minutes, until edges are crispy
- To make the nachos: arrange ½ the tortilla chips onto a lined baking sheet and top with Monterey Jack cheese and half the pork. Broil for 2 minutes until cheese is melted.
Add the remaining chips topped with queso, remaining pork, cotija cheese, pico, corn salsa, pickled onions and fresh cilantro

Serve immediately! Enjoy! #sponsored

Load More Follow on Instagram

Follow along

@shelikesmilk

Privacy Policy
Disclosure

© 2025 She Likes Milk · Theme by 17th Avenue

Home
About
Recipes
- Breakfast
- Appetizers
- Mains
- Sides
- Dessert
- Drinks
Contact

What are you looking for?

Search for: