Recipes by Haley Franks


Savory and sweet

Summer berry cobbler

  • 1 pound (approx. 3 cups) mixed berries, fresh or frozen
  • 2 tablespoons flour
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 3/4 cup buttermilk
  • 4 tablespoons butter, cubed/cold

Preheat oven to 400. In a large bowl, add first four ingredients and toss to combine. Spread berry mixture into an 8 x 8” baking dish.

Add flour, brown sugar, salt, baking soda, baking powder and cinnamon into a bowl and whisk to combine. Add cubed, cold butter into flour mixture and toss until well coated in flour. Using a pastry cutter (or your hands*), smash butter into flour mixture until pea-sized chunks of butter are throughout the mixture. Make a well in the center of the dry mixture and pour in milk. Using a spoon, fold in milk until dough is formed.

Dollop dough over the berry mixture and gently spread over top (does not have to be perfectly covering the berries). Bake 20–30 minutes until top is golden brown and dough is fully cooked.

*If using hands, work quickly as to not melt the butter.



Quick strawberry jam

  • 1/2 pound strawberries (chopped)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 1/2 teaspoons cornstarch

In a medium saucepan, add strawberries and sugar. In a cup with water, mix cornstarch until fully dissolved. Pour water over strawberries and turn the stove on medium. Bring to a simmer. Once it is simmering, turn heat to medium-low and gently break up strawberries more.

Let simmer 20 minutes until it has thickened. Pour jam into a heat-proof jar and let it cool completely. It will thicken more as it cools. Refrigerate in an airtight jar. Jam keeps for 7–10 days.


Pineapple teriyaki chicken kebabs

  • 2 large chicken breasts, cubed
  • 1 red bell pepper, cut into 2” pieces
  • 1 orange bell pepper, cut into 2” pieces
  • 1/2 medium onion, cut into 2” pieces
  • 1 (20-ounce) can cubed pineapple (in 100% juice)
  • 1/2 cup Italian dressing
  • 3 tablespoons teriyaki sauce
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Pinch of salt and pepper


  • 1/4 cup pineapple juice
  • 1/4 cup teriyaki sauce
  • 2 tablespoons Worcestershire sauce
  • 11/2 teaspoons cornstarch
  • Pinch of salt and pepper


In a bowl, add chicken, ½ cup pineapple juice from canned pineapples (reserve remainder of juice, approx. ¼ cup, and chunks), Italian dressing, 3 tablespoons teriyaki sauce, 2 tablespoons Worcestershire sauce, onion powder and garlic powder. Cover and marinate 4 hours to overnight in refrigerator. Once chicken has marinated, chop veggies and evenly pierce chicken, vegetables and pineapple chunks onto kebab skewers. Once kebabs are made, in a saucepan add glaze ingredients and whisk so cornstarch is not clumpy and is well dissolved.

Heat glaze mixture on medium until simmering. Lower temperature to low and simmer until thickened. Brush glaze over kebabs. Heat grill to 425 degrees and cook kebabs until chicken is fully cooked through, about 10–15 minutes, flipping halfway through.



Haley Franks is the wife of Stevie Franks. She is a dental hygienist by day but learned to love cooking and baking by watching Food Network. She recently turned her hobby into an Instagram platform for fun, and enjoys making videos of what she is cooking each day. The Franks dog, Moose, is always by her side in case any crumbs fall!