the grandkids wanted seconds and grandpa

 

Chicken Fritters: Delicious and Easy to Make

You may serve these chicken fritters as an appetizer or as a main meal since they are tasty and simple to prepare. You may dip them into your preferred sauce since they are loaded with taste and texture, and they are great for doing so.

Ingredients:

• 25 ounces of leftover shredded chicken or canned chicken that has been drained
• 1 teaspoon Dijon mustard
• 1 medium-sized egg
• 1/3 teaspoon dried thyme
• 1/2 cup bread crumbs
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Salt and black pepper, to taste
• Oil (olive or vegetable), for frying (enough to coat the bottom of the skillet)

Instructions:

1. Prepare the Chicken Mixture: In a large bowl, mix together the shredded chicken, Dijon mustard, egg, breadcrumbs, dried thyme, onion powder, garlic powder, salt, and pepper.
2. Form the Fritters: Shape the chicken mixture into small patties.
3. Heat the Oil: In a skillet, heat the oil over medium heat.
4. Fry the Fritters: Cook the fritters in the hot oil for 3-4 minutes on each side, or until they are golden brown and crispy.
5. Serve and Enjoy: Serve the fritters with your preferred dipping sauce.

Cream Puffs

 

Cream Puffs: A Heavenly Delight

Introduction

Cream puffs are a classic French dessert that has captured the hearts and taste buds of people around the world. With their light, airy choux pastry shells and luscious, creamy fillings, these delightful treats are perfect for any occasion. Whether you’re hosting a fancy dinner party or simply craving something sweet, cream puffs are sure to impress. In this article, we’ll guide you through a simple recipe to create these elegant and delicious pastries.

Ingredients

To prepare these delectable cream puffs, you will need the following ingredients:

For the Choux Pastry:

• 1 cup of water
• 1/2 cup of unsalted butter
• 1 cup of all-purpose flour
• 4 large eggs
• 1/2 teaspoon of salt

For the Cream Filling:

• 2 cups of heavy cream
• 1/4 cup of powdered sugar
• 1 teaspoon of vanilla extract

For Dusting:

• Powdered sugar

Instructions

Prepare the Choux Pastry:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let it cool for a few minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.

Shape and Bake the Pastry:

1. Using a piping bag fitted with a large round tip, pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped.
3. Turn off the oven and let the puffs cool in the oven with the door slightly ajar to prevent them from collapsing.

Prepare the Cream Filling:

1. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Transfer the whipped cream to a piping bag fitted with a star tip.

Fill the Cream Puffs:

1. Once the pastry shells are completely cool, cut them in half horizontally.
2. Pipe the whipped cream into the bottom halves of the shells, then replace the tops.

Dust and Serve:

1. Dust the filled cream puffs with powdered sugar before serving.

Tips and Variations

• Flavor Variations: Experiment with different flavors for the cream filling, such as adding cocoa powder for chocolate cream or a few drops of almond extract for an almond-flavored filling.
• Chocolate Topping: Drizzle melted chocolate over the top of the filled cream puffs for an extra decadent touch.
• Storage: Store any leftover cream puffs in the refrigerator. They are best enjoyed within a day or two.

Conclusion

Cream puffs are a delightful and elegant dessert that never fails to impress. With their light and airy choux pastry and rich, creamy filling, they are the perfect treat for any special occasion. This simple recipe ensures that you can recreate this classic dessert at home with ease. So go ahead, indulge in the heavenly delight of homemade cream puffs!

Keywords

• Cream puffs
• Choux pastry
• French dessert
• Whipped cream filling
• Elegant pastries
• Homemade cream puffs
• Classic dessert recipe
• Light and airy pastries

The Art of Braised Short Ribs

 

The Art of Braised Short Ribs: A Culinary Masterpiece

Introduction

Braised short ribs are a culinary delight that embodies the essence of slow-cooked comfort food. These tender, flavorful cuts of beef are simmered in a rich, savory sauce until they are melt-in-your-mouth delicious. Whether you’re preparing a special dinner for guests or simply indulging in a hearty meal, braised short ribs are sure to impress. In this article, we will explore a unique and detailed recipe for braised short ribs, complete with tips and techniques to achieve the perfect dish.

Ingredients

For the Braised Short Ribs:

• 4-5 pounds of beef short ribs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

For the Accompaniments:

• Freshly chopped parsley, for garnish
• Cooked pasta or mashed potatoes, for serving

Instructions

Preparing the Short Ribs:

1. Season the Ribs: Generously season the short ribs with salt and pepper on all sides.
2. Brown the Ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the short ribs in batches, searing them on all sides until they are deeply browned. This step is crucial for developing a rich, deep flavor. Once browned, remove the ribs from the pot and set them aside.

Building the Flavor Base:

1. Sauté the Aromatics: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and beginning to caramelize. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Incorporate Tomato Paste: Stir in the tomato paste, cooking for another 2-3 minutes to enhance its flavor and create a deeper color.

Deglazing and Braising:

1. Deglaze with Wine: Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 3-5 minutes until it has reduced by half.
2. Add Broth and Tomatoes: Return the browned short ribs to the pot. Pour in the beef broth and diced tomatoes, ensuring the ribs are mostly submerged in the liquid.
3. Herb Bouquet: Tie the thyme, rosemary, and bay leaves together with kitchen twine to create a bouquet garni. Add it to the pot for added flavor.

Slow Cooking:

1. Simmer: Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (163°C). Braise the short ribs for 2.5 to 3 hours, or until the meat is incredibly tender and falls off the bone.
2. Adjust Seasoning: Once done, remove the pot from the oven. Carefully remove the short ribs and strain the sauce through a fine-mesh sieve, discarding the solids. Return the sauce to the pot and let it simmer on the stovetop until it has thickened to your desired consistency. Adjust seasoning with salt and pepper as needed.

Serving:

1. Plate and Garnish: Serve the braised short ribs over a bed of cooked pasta or creamy mashed potatoes. Ladle the rich sauce over the ribs and garnish with freshly chopped parsley for a burst of color and freshness.

Conclusion

Braised short ribs are a testament to the beauty of slow-cooked meals. This dish, with its deep, savory flavors and melt-in-your-mouth texture, is perfect for any occasion. By following this detailed recipe, you can create a culinary masterpiece that will leave a lasting impression on your guests. Enjoy the art of braising and savor every delicious bite of these exquisite short ribs.

Loaded Baked potato soup

 

Potato Soup Recipe

Ingredients

• 4 large potatoes, diced
• Water (enough to cover top of potatoes)
• 1 cup diced onions
• 2 cups milk
• 3 chicken bouillon cubes
• 2 tablespoons flour
• 2 tablespoons dried parsley
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon hot sauce
• 1 cup shredded cheddar cheese (more to garnish)

Preparation

1. In a 4-quart saucepan on medium-high heat, add potatoes and cover with water (about 3-4 cups) and allow them to fully cook.
2. Add milk, chicken bouillon cubes, onions, parsley, garlic, basil, salt, pepper, hot sauce, and 1 piece of bacon. Mix well.
3. Quickly add flour, mixing until no lumps appear and the mixture thickens.
4. Reduce heat to low, cover, and allow to cook for 10 minutes, stirring occasionally.
5. Add shredded cheese and mix until melted. Dice remaining bacon for garnish.
6. Ladle soup into serving bowls and garnish the tops with extra cheese.
7. Enjoy!

Delicious Chicken Enchilada Casserole

 

Chicken Enchilada Casserole

Ingredients

For the Casserole:

• 3 cups cooked chicken, shredded (rotisserie chicken works well for convenience)
• 1 can (19 ounces) enchilada sauce (red or green, based on preference)
• 12 corn tortillas, cut into bite-sized pieces
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (4 ounces) diced green chiles
• 1 cup frozen corn kernels, thawed
• 3 cups shredded cheese (Mexican blend or a mix of cheddar and Monterey Jack)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste

For Serving (optional):

• Sour cream
• Chopped fresh cilantro
• Diced avocado
• Sliced jalapeños
• Lime wedges

How To Make Delicious Chicken Enchilada Casserole

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little bit of oil.
2. Prepare the Chicken Mixture: In a large bowl, mix the shredded chicken with half of the enchilada sauce, diced green chiles, cumin, salt, and pepper. Set aside.
3. Layer the Casserole:
   • First Layer: Spread a small amount of enchilada sauce on the bottom of the prepared baking dish. Arrange a layer of cut tortillas over the sauce, covering the bottom of the dish.
   • Second Layer: Spread half of the chicken mixture over the tortillas. Top with half of the black beans, corn, and diced onion. Sprinkle a third of the cheese over the top.
   • Third Layer: Add another layer of cut tortillas, followed by the remaining chicken mixture, black beans, corn, and onion. Sprinkle another third of the cheese over the top.
   • Fourth Layer: Finish with a final layer of cut tortillas. Pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are covered. Sprinkle the remaining cheese over the sauce.
4. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
5. Cool and Serve: Let the casserole cool for about 10 minutes before serving. This helps the layers set, making it easier to cut and serve.
6. Garnish and Enjoy: Serve with optional garnishes like sour cream, chopped fresh cilantro, diced avocado, sliced jalapeños, and lime wedges on the side.

Spaghetti meat sauce recipe

 

Spaghetti Meat Sauce is a classic Italian-American dish that’s both hearty and comforting.

It typically features a rich, tomato-based sauce simmered with ground meat, aromatic vegetables, and a blend of seasonings. This versatile sauce pairs beautifully with spaghetti but can also complement other pasta shapes.

Whether you’re preparing a quick weeknight dinner or a family gathering, this recipe delivers a satisfying and flavorful meal that’s sure to please.

Ingredients:

• 2 lbs ground chuck
• 1 can diced tomatoes
• 1 can crushed tomatoes
• 2 cans tomato sauce
• 3 tablespoons olive oil
• 5 cloves fresh garlic, minced
• 1 large onion or 2 medium onions, diced
• 1 green pepper, diced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons minced parsley
• 1 teaspoon dried sweet basil
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions:

1. In an extra large heated skillet, add olive oil. Add diced onions and green peppers, and cook for about 5 to 7 minutes over medium heat.
2. Add minced garlic and cook until browned.
3. Add ground chuck and cook until browned. Drain the grease from the meat.
4. Stir in all the seasonings and spices to mix evenly through the browned ground chuck.
5. Add crushed and diced tomatoes, and stir to combine.
6. Add tomato sauce and stir. Turn the heat to low and let simmer for 1 hour.
7. Meanwhile, boil spaghetti pasta in a large pot of water for about 7 to 8 minutes. Add 1 tablespoon of olive oil to the water to prevent the pasta from sticking.
8. Drain the water, add the sauce to the spaghetti, and serve.

Variations:

• Meat: Use ground beef, pork, turkey, or a mix. For a richer flavor, try Italian sausage.
• Add-ins: Include vegetables like bell peppers, mushrooms, or spinach. Add red wine for depth.
• Herbs: Experiment with fresh basil, oregano, or thyme.

Tips:

• Sauté vegetables before adding meat for extra flavor.
• Simmer the sauce for at least 30 minutes to develop depth of flavor.
• Season gradually, tasting as you go, to balance flavors.

Cherry Bars

 

These Cherry Pie Bars are a delightful twist on the classic cherry pie, offering all the flavors you love in an easy-to-make bar form.

With a buttery cookie-like crust, sweet cherry pie filling, and a golden topping, this dessert is perfect for sharing at gatherings, holidays, or simply enjoying as a sweet treat.

The combination of rich dough and tangy cherries creates a satisfying dessert that’s sure to please everyone!

Ingredients

For the Bars:

• 1 1/2 cups butter, softened
• 3 cups granulated sugar
• 1 1/2 teaspoons salt
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 5 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 cans (21 oz.) cherry pie filling

For the Glaze:

• 1 cup confectioner’s sugar
• 3 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C). Line a jelly roll pan (12x17) with aluminum foil and spray with nonstick spray. Set aside.
2. In the bowl of your stand mixer, cream together the butter and sugar for about 1-2 minutes.
3. Add salt, eggs, and vanilla and almond extracts. Mix until fully incorporated.
4. Add flour and baking powder, and mix until just combined. Reserve 1 3/4 cups of dough.
5. Spread or press the remaining dough into the prepared baking pan.
6. Top with cherry pie filling. Drop the reserved dough in small pieces over the cherry filling.
7. Bake for 50-60 minutes or until golden brown.
8. Remove from the oven and place the pan on a wire rack to cool completely.
9. Once cooled, prepare the glaze. Whisk together confectioners' sugar and milk until smooth and drizzle over the bars.
10. Cut into 35 squares and serve.

Variations:

You can easily swap the cherry pie filling for other fruit fillings like blueberry, apple, or raspberry to create different flavors. Add a streusel topping for extra texture or drizzle a simple powdered sugar glaze over the baked bars for added sweetness.

For a citrus twist, incorporate a bit of lemon or orange zest into the dough.

Tips:

• Press the dough evenly into the pan to ensure consistent baking.
• Allow the bars to cool completely before slicing to get clean, neat squares.
• Use quality cherry pie filling for the best flavor.
• Drizzle the bars with powdered sugar glaze or serve with whipped cream for extra flavor.

Nutrition:

A typical serving of these cherry pie bars contains approximately 250-300 calories, with about 12-15g of fat, 30-35g of carbohydrates, and 2-4g of protein.

Storage:

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Freezing Instructions:

Yes, you can freeze Cherry Pie Bars to enjoy later. Once cooled completely, cut them into individual bars and place them in a single layer on a baking sheet to freeze for about an hour.

After they’re frozen, transfer the bars to an airtight container or freezer-safe bag, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 2-3 months.

To enjoy, simply thaw the bars at room temperature for a few hours or in the refrigerator overnight.

Taco Cupcakes

 

Taco cupcakes are a fun and inventive twist on traditional tacos, reimagined as mini portions baked in a cupcake pan.

This dish combines the classic flavors of tacos with a convenient, bite-sized presentation, making it perfect for parties, gatherings, or casual meals.

Each “cupcake” is filled with seasoned meat, cheese, fresh vegetables, and sauces, creating a burst of flavor and texture in every bite.

The recipe offers plenty of flexibility, allowing guests to customize their taco cupcakes with their favorite toppings.

Taco Cupcakes

Experience the delightful combination of Mexican flavors in a fun, bite-sized form with our Taco Cupcakes! These savory treats are perfect for parties, game days, or a unique twist on taco night, featuring layers of seasoned meat, cheese, and all your favorite taco toppings, all nestled in a crispy wonton wrapper.

Ingredients:

For the Taco Filling:

• 1 lb ground beef
• 1 packet taco seasoning
• 1/2 cup water

For the Cupcakes:

• 24 wonton wrappers
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced tomatoes
• 1/2 cup shredded lettuce
• 1/4 cup sliced black olives
• 1/4 cup chopped green onions
• Sour cream and salsa for topping

Directions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. In a large skillet over medium heat, cook the ground beef until browned.
3. Drain any excess fat.
4. Add the taco seasoning and water, and simmer until the mixture thickens. Remove from heat.
5. Place a wonton wrapper into each muffin cup, pressing it into the bottom and up the sides.
6. Add a tablespoon of the seasoned ground beef into each cup, then sprinkle with cheddar and Monterey Jack cheese.
7. Add another wonton wrapper on top of each cup, pressing down gently.
8. Repeat the layering process with the remaining beef and cheese.
9. Bake for 10-12 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.
10. Remove the taco cupcakes from the oven and let them cool slightly in the pan before transferring them to a serving platter.
11. Top each taco cupcake with diced tomatoes, shredded lettuce, black olives, and green onions.
12. Add a dollop of sour cream and a spoonful of salsa on top of each for the perfect finishing touch.

Variations:

Classic Taco Cupcakes:

• Ingredients: Ground beef or turkey, taco seasoning, shredded cheddar cheese, lettuce, diced tomatoes, sour cream.
• Toppings: Salsa, guacamole, chopped cilantro.

Chicken Taco Cupcakes:

• Ingredients: Shredded chicken, taco seasoning, Monterey Jack cheese, corn, black beans.
• Toppings: Sliced jalapeños, diced avocado, lime crema.

Vegetarian Taco Cupcakes:

• Ingredients: Black beans, corn, bell peppers, onions, shredded cheese.
• Toppings: Sliced radishes, chopped cilantro, a drizzle of vegan sour cream.

Spicy Taco Cupcakes:

• Ingredients: Spicy chorizo or hot sausage, pepper jack cheese, diced green chilies.
• Toppings: Sriracha or hot sauce, pickled red onions.

Tips:

• Pre-cook Ingredients: Ensure that any meats or vegetables are cooked and seasoned before adding them to the cupcake pan to avoid excess moisture.
• Use a Cupcake Pan: Use a standard or mini cupcake pan to shape and bake the taco mixture into individual servings. Lining the pan with paper liners can help with easy removal.
• Layering: Start with a layer of cheese at the bottom to create a gooey base, then add the seasoned meat and top with more cheese before baking.
• Garnishing: Add fresh toppings like lettuce, tomatoes, and sauces after baking to maintain their crispness and flavor.
• Make Ahead: You can prepare the taco filling in advance and store it in the refrigerator until you’re ready to assemble and bake the cupcakes.
• Serving: Serve with a variety of condiments and garnishes on the side, so guests can customize their taco cupcakes to their taste.

These variations and tips will help you create delicious and visually appealing taco cupcakes for any occasion.

Serve these Taco Cupcakes warm, and enjoy the playful yet delicious take on traditional tacos!

Prep Time: 20 minutes

Cooking Time: 10-12 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

cream cheese spinach puffs

 

Cream Cheese Spinach Puffs

These cream cheese spinach puffs are the perfect party appetizer! Flaky puff pastry filled with a creamy spinach mixture, these bites are sure to be a hit.

Ingredients

• 1 sheet puff pastry
• 7 oz baby spinach
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 8 oz cream cheese
• 1/2 cup mozzarella cheese
• 1 egg
• 1 egg yolk
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Heat a pan over medium heat, add olive oil, and when hot, sauté the garlic for 2 minutes or until soft.
3. Add the spinach, season with a pinch of salt and pepper, and sauté until soft. Remove from heat and set aside to cool.
4. Cut the puff pastry sheet into 6 or 12 squares, depending on the size you prefer. Place them on the prepared baking tray. This recipe makes six large puffs or 12 small puffs.
5. In a mixing bowl, combine the cooled spinach, cream cheese, mozzarella cheese, and one egg. Season with a pinch of salt and pepper, then mix well.
6. Divide the spinach mixture among the pastry squares. Fold two opposite edges of each square and press tightly to seal.
7. Brush the tops of the puffs with the egg yolk. Bake for 25-35 minutes, or until golden brown.

Recipe Info

• Prep Time: 15 minutes
• Cook Time: 25-35 minutes
• Total Time: 40-50 minutes
• Servings: 6 large puffs or 12 small puffs

Homemade Stuffed Shells

 

Homemade Stuffed Shells

Homemade Stuffed Shells are a comforting Italian dish featuring large pasta shells filled with a savory mixture of ricotta cheese, spinach, and herbs, all baked in marinara sauce and topped with melted mozzarella. This classic recipe is perfect for a hearty family meal or special occasion.

Ingredients

• ½ pound jumbo pasta shells
• 2 tablespoon olive oil
• 1 onion – finely chopped
• Salt and pepper (to taste)
• 3 cloves garlic – minced
• 1 pound ground beef
• 2 tablespoon Italian herbs
• 2 cups spaghetti sauce
• 2 cups ricotta or cottage cheese
• 1 cup mozzarella – shredded (plus more for topping)
• ½ cup parmesan cheese – grated (plus more for topping)
• 1 egg – beaten
• Optional: Frozen chopped spinach

Instructions

1. Preheat oven to 350°F (175°C).
2. Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells to prevent sticking.
3. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the onion, season with salt and pepper, and sauté until softened, about 4-5 minutes. Add garlic and cook for another minute.
4. Add the ground beef and cook until browned, breaking it up as it cooks. Sprinkle Italian herbs over the beef and stir in 1 cup of the spaghetti sauce, then remove from heat.
5. In a small bowl, combine ricotta, mozzarella, parmesan, and the beaten egg. Mix well, then combine with the beef mixture.
6. Grease a 9"x13" baking dish and spread the remaining spaghetti sauce evenly on the bottom. Spoon the filling carefully into each shell and arrange them on the sauce. Sprinkle with additional mozzarella and parmesan cheese.
7. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly.

Storage Instructions

To store homemade stuffed shells, first allow them to cool completely after cooking. Transfer to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 3-5 days.

If freezing, you can freeze them before or after baking:

• Uncooked shells: Assemble them with sauce in a baking dish but don’t bake them. Wrap tightly in plastic wrap and aluminum foil or use a freezer-safe container. Freeze for up to 2-3 months.
• Cooked shells: Let them cool, then wrap or store in a freezer-safe container. Freeze for up to 2-3 months.

When ready to enjoy, thaw frozen shells in the refrigerator overnight and bake at 350°F (175°C) until heated through. Bake for 25-30 minutes for cooked shells, or 45 minutes to 1 hour for uncooked frozen shells.

Recipe Info

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4-6 servings

Cheesesteak Tortellini in Rich Provolone

 

Cheesesteak Tortellini in Rich Provolone Sauce

This comforting and innovative dish combines the beloved flavors of a classic Philly cheesesteak with the creamy indulgence of tortellini. Tender cheese-filled pasta is tossed in a velvety provolone sauce, complemented by sautéed strips of beef and a medley of vegetables. Perfect for those who enjoy a fusion of flavors and a touch of gourmet comfort food.

Ingredients

For the Tortellini:

• 1 lb cheese tortellini (fresh or frozen)
• 1 tablespoon olive oil

For the Cheesesteak Filling:

• 1 lb thinly sliced beef steak (such as ribeye or sirloin)
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 green bell pepper, sliced
• Salt and pepper to taste

For the Provolone Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded provolone cheese
• Salt and pepper to taste

Directions

Cook the Tortellini:

1. Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

Prepare the Cheesesteak Filling:

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender. Season with salt and pepper. Set aside.

Make the Provolone Sauce:

1. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Gradually add milk, whisking continuously to prevent lumps. Continue cooking until the sauce thickens. Reduce heat to low and stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.

Combine and Serve:

1. Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet. Toss gently to coat the tortellini and filling evenly with the sauce. Heat through, then serve immediately, garnished with additional provolone if desired.

Variations

• Vegetarian Option: Replace the beef with sautéed mushrooms, bell peppers, and onions to create a vegetarian version. You can use a meat substitute if you prefer.
• Different Cheeses: Experiment with cheeses like cheddar, mozzarella, or a blend of cheeses for a different flavor profile.
• Spicy Kick: Add a touch of hot sauce or red pepper flakes to the sauce for a bit of heat.
• Creamy Alternatives: For a lighter version, use half-and-half or non-dairy milk to make a lighter sauce.
• Additional Veggies: Incorporate vegetables like spinach, sun-dried tomatoes, or roasted red peppers for extra texture and flavor.

Tips

• Cooking the Beef: Ensure the beef is thinly sliced for an authentic cheesesteak experience. Sauté it quickly over high heat to retain its tenderness.
• Sauce Consistency: Make a roux with butter and flour before adding milk to thicken the sauce.
• Seasoning: Season the sauce and beef well with salt, pepper, and perhaps garlic powder or fresh herbs.
• Cooking Tortellini: Cook the tortellini until al dente before adding it to the sauce to avoid overcooking.

Recipe Info

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings

PEPPER STEAK IN A CROCK POT

 

Pepper Steak in a Crock Pot – OMG Don’t Lose This

Pepper steak in a crock pot is a flavorful and convenient dish perfect for busy days. By using a slow cooker, you allow the beef to become tender and infused with the rich, savory flavors of bell peppers, onions, and a savory sauce.

This dish is not only easy to prepare but also results in a hearty meal with minimal effort. Simply add your ingredients to the crock pot, set it, and let it cook slowly, allowing the flavors to meld beautifully while you go about your day.

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips
• ¾ teaspoon garlic powder, or to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• ¼ cup hot water
• 1 tablespoon cornstarch
• ½ cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

Directions

1. Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.
2. Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips.
3. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
4. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Tips & Variations

• Try using different cuts of beef like flank steak or chuck roast for a more affordable option, or add vegetables such as red bell peppers, mushrooms, or carrots for extra flavor and color.
• To enhance the sauce, consider adding Worcestershire sauce or hoisin sauce, and for a spicy kick, throw in red pepper flakes or jalapeños.
• For best results, sear the beef before adding it to the crock pot for richer flavor, and cook on low for 6-8 hours to make the beef tender.
• To keep the bell peppers slightly crisp, add them halfway through cooking, and if the sauce needs thickening, stir in more cornstarch near the end.

Serving Suggestions

Serve the dish over rice or noodles for a complete meal.

Storing Leftovers

To store Pepper Steak in a Crock Pot, first allow it to cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days, ensuring the container is sealed tightly to retain moisture and flavor.

For longer storage, freeze the pepper steak in freezer-safe containers or bags for up to 2-3 months, and label the containers with the date. When ready to eat, reheat leftovers in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the sauce. If frozen, thaw in the refrigerator overnight before reheating.

Lipton Onion Potatoes

 

Slow Cooker Lipton Onion Potatoes

This Slow Cooker Lipton Onion Potatoes recipe is a simple and delicious way to prepare tender, flavorful potatoes. With just a few ingredients and minimal effort, you can enjoy a savory side dish that’s perfect for any meal. It’s ideal for busy nights!

Ingredients

• 6 large potatoes, thinly sliced
• 1 packet of Lipton Onion Soup mix
• 1/3 cup butter, melted
• 1 cup shredded cheddar cheese (optional)
• 1/2 cup chicken broth or water
• Salt and pepper to taste
• Cooking spray or butter for greasing

Instructions

1. Thoroughly grease the inside of your slow cooker with cooking spray or butter to prevent sticking.
2. Wash and peel the potatoes (if desired), then thinly slice them for consistent cooking.
3. In a large mixing bowl, combine the thinly sliced potatoes with the melted butter, making sure each slice is well-coated.
4. Sprinkle the Lipton Onion Soup mix over the potatoes and mix well to evenly distribute the flavors.
5. If using, add the shredded cheddar cheese to the potato mixture and blend it through.
6. Carefully layer the seasoned potatoes into the slow cooker and pour the chicken broth or water over the top to help steam the potatoes to a tender finish.
7. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours. Cooking times may vary depending on your slow cooker and the thickness of your potato slices.
8. Once the potatoes are tender and cooked through, taste and adjust the seasoning with salt and pepper.

Serving

Serve your Slow Cooker Lipton Onion Potatoes hot as a comforting side dish to complement your main course. Enjoy the ease and flavor of this classic, heartwarming recipe!

Hot Dog buns

 

Homemade Hot Dog Buns

Hot dog buns are soft, slightly sweet rolls designed to hold hot dogs. With a slit down the middle, they’re perfect for sandwiches and are commonly used at picnics and barbecues.

Ingredients

• 4 cups all-purpose flour
• 1 cup warm milk
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 large egg
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• Sesame seeds (optional, for topping)

Step-by-Step Instructions

1. Activating the Yeast

In a bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the mixture and let it activate for 5-10 minutes until frothy.

2. Creating the Dough

In a large bowl, mix the activated yeast mixture with the melted butter, beaten egg, and salt. Gradually add the flour, stirring until a dough forms.

3. Kneading and Rising

Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

4. Shaping the Buns

Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a hot dog bun shape and place them on a parchment-lined baking sheet.

5. Second Rise

Cover the shaped buns with a kitchen towel and let them rise for an additional 30-45 minutes.

6. Baking

Preheat the oven to 375°F (190°C). Brush the risen buns with melted butter and sprinkle sesame seeds, if desired. Bake for 12-15 minutes or until golden brown.

7. Cooling and Enjoying

Allow the buns to cool on a wire rack. Once cooled, slice them open, add your favorite hot dog or sausage, and enjoy the homemade goodness!

Storage Tips

To store hot dog buns, keep them in an airtight container or resealable plastic bag to maintain freshness. Store them at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months. To use, thaw at room temperature or toast them from frozen.

Meatball Boats

 

Meatball Boats

Meatballs have long been an easy and quick dinner to make. While I prefer homemade meatballs, I often use store-bought frozen meatballs when I’m short on time. This recipe for Meatball Boats is perfect for busy days and uses premade meatballs, making it a convenient yet delicious meal.

Ingredients

• 2 pounds ground beef
• 2 eggs
• 1 cup bread crumbs
• 1/4 cup fresh parsley + 2 tablespoons, chopped, divided
• 6 cloves garlic, minced, divided
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Vegetable oil
• 4 soft rolls
• 8 slices mozzarella cheese
• 1 cup marinara sauce
• 1/4 cup butter, melted
• Freshly grated Parmesan cheese

How To Make Meatball Boats

1. In a large bowl, combine the ground beef, eggs, bread crumbs, 1/4 cup parsley, 3 cloves garlic, salt, and pepper. Shape the mixture into golf ball-sized meatballs.
2. Heat a cast iron pan or skillet with oil over medium-high heat.
3. Cook the meatballs until browned on all sides. Transfer them to a plate and remove the pan from heat.
4. Preheat the oven to 350°F (180°C).
5. Place the soft rolls on a baking sheet. Use a knife to cut the tops off the rolls and press the insides down to create a boat shape.
6. In a small bowl, mix together the melted butter, 3 cloves of garlic, and 2 tablespoons of parsley.
7. Brush the rolls with the garlic butter mixture. Bake for 5 minutes, or until toasted.
8. Place two slices of mozzarella in each roll and top with a spoonful of marinara sauce.
9. Add three meatballs to each roll and top with additional marinara sauce.
10. Bake for 25 minutes, or until the cheese is melted.
11. Top with freshly grated Parmesan cheese and serve.

CARAMEL APPLE CINNAMON ROLL LASAGN

 

Caramel Apple Cinnamon Roll Lasagna

Caramel Apple Cinnamon Roll Lasagna is a decadent dessert that combines the irresistible flavors of caramel, apples, and cinnamon rolls into a layered, comforting treat. This innovative dessert is perfect for special occasions, holiday gatherings, or as a delicious weekend indulgence. With its gooey caramel, spiced apples, and soft cinnamon rolls, this lasagna-style dessert is sure to impress and satisfy any sweet tooth.

Why This Recipe is Perfect for You

Caramel Apple Cinnamon Roll Lasagna is ideal for those who love rich, indulgent desserts with a twist. This recipe takes the classic combination of caramel and apples and pairs it with the soft, sweet layers of cinnamon rolls, creating a unique and comforting dessert. It’s easy to make and serves a crowd, making it a perfect choice for family gatherings, potlucks, or holiday feasts.

Ingredients

For the Caramel Apple Layer:

• 4 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 1/4 cup caramel sauce (store-bought or homemade)

For the Cinnamon Roll Layer:

• 2 cans (12.4 oz each) refrigerated cinnamon roll dough (with icing)
• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional)

For Assembly:

• 1/2 cup caramel sauce (for drizzling)
• Whipped cream or vanilla ice cream (optional, for serving)

Directions

Preparing the Caramel Apple Layer

1. Cook the Apples: In a large skillet over medium heat, melt the butter. Add the sliced apples, granulated sugar, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and the sauce has thickened, about 8-10 minutes. Stir in the caramel sauce and remove from heat. Set aside.

Preparing the Cinnamon Roll Layer

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the Cinnamon Rolls: Open the cinnamon roll dough cans and separate the rolls. Cut each roll into quarters. Arrange the cut pieces evenly in the prepared baking dish.
3. Make the Cream Cheese Mixture: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the cinnamon roll pieces.
4. Add the Pecans (Optional): If using, sprinkle the chopped pecans over the cream cheese layer.

Assembling the Lasagna

1. Layer the Apples: Spoon the caramel apple mixture evenly over the cinnamon roll and cream cheese layers in the baking dish.
2. Bake: Bake in the preheated oven for 25-30 minutes, or until the cinnamon rolls are cooked through and the top is golden brown. The caramel apple layer should be bubbly.
3. Cool: Allow the lasagna to cool slightly before serving. This will help the layers set and make it easier to serve.

Serving

Add Final Touches: Drizzle additional caramel sauce over the top before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Kitchen Equipment Needed

• 9×13-inch baking dish
• Large skillet
• Medium mixing bowl
• Whisk or hand mixer
• Knife and cutting board
• Measuring cups and spoons

Tips and Shortcuts

• Use Pre-Made Caramel Sauce: For convenience, use store-bought caramel sauce. Homemade caramel sauce can also be used if you prefer a richer flavor.
• Make Ahead: Prepare the caramel apple mixture and cream cheese filling a day in advance. Assemble and bake the lasagna on the day you plan to serve it.
• Cinnamon Roll Substitutes: If you prefer, you can use homemade cinnamon rolls or a different flavor of store-bought rolls.

Variations

• Nut-Free: Omit the pecans if you have nut allergies or prefer a nut-free dessert.
• Fruit Variations: Substitute the apples with pears, berries, or a mix of fruits for a different twist.
• Gluten-Free: Use gluten-free cinnamon roll dough and ensure all other ingredients are gluten-free.

How to Store Leftovers

Store any leftover Caramel Apple Cinnamon Roll Lasagna in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to warm through. For longer storage, freeze the lasagna for up to 2 months. Thaw in the refrigerator overnight before reheating.

Food and Drink Pairings

This dessert pairs wonderfully with a cup of coffee, a glass of sweet dessert wine, or a warm cup of spiced cider. It also complements a simple salad or savory main dish if served as part of a larger meal.

FAQ

Q: Can I use frozen apples instead of fresh?
A: Yes, you can use frozen apples. Be sure to thaw and drain them well to avoid excess liquid in the filling.

Q: Can I make this dessert without the cream cheese layer?
A: Yes, you can omit the cream cheese layer if you prefer a simpler dessert. The lasagna will still be delicious without it.

Q: How can I adjust the sweetness of the dessert?
A: Adjust the amount of sugar in the caramel apple mixture and the cream cheese filling to your taste. You can also use less caramel sauce if you prefer a less sweet dessert.

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Smashing Patty with Confidential Sauce

 

Ingredients:

• Approximately forty-five minutes
• Output: four sandwiches
• One tablespoon of olive oil
• 2 cups of finely sliced onion from 1 big onion
• Six tablespoons of unsalted butter, divided
• Garlic powder and kosher salt
• 2 tablespoons of ketchup
• 1 and a half pounds of lean ground beef
• 2 teaspoons Worcestershire sauce
• 8 rye bread slices
• 1/2 teaspoon onion powder
• Roughly eight ounces of Swiss cheese, sliced

Instructions:

1. Heat olive oil in a big pan over medium-low heat. Add the sliced onions and cook, stirring regularly, for 20 to 25 minutes until caramelized and very brown. Season with salt and pepper to taste.
2. While the onions cook, heat a cast-iron skillet over medium-high heat. Melt 2 tablespoons of butter in the hot pan.
3. In a large bowl, gently mix the ground beef, ketchup, Worcestershire sauce, 1/2 teaspoon onion powder, 1 teaspoon salt, and a pinch of pepper. Form the mixture into four equal patties, each slightly wider than the bread slices.
4. Cook the patties in the hot pan for 4-5 minutes on each side until nicely browned. Remove from the skillet and set aside.
5. Assemble the patty melts: Wipe out any excess grease from the pan and melt 2 more tablespoons of butter. Place four slices of rye bread in the pan, butter side down. Top each slice with a burger patty, Swiss cheese, half the caramelized onions, and another slice of cheese. Close the sandwiches with the remaining bread slices, butter side up.
6. Cook each patty melt for 2-4 minutes per side, gently pressing down with a spatula until golden brown and the cheese is melted.
7. Once done, remove the melts from the pan and cut them diagonally. Enjoy your delicious sandwiches!

Have fun! Let me know if you need any modifications.

Apple Raisin Bundt Cake

 

Ingredients:

• 2-3 apples, peeled, cored, and sliced
• 1/2 cup raisins
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 3 eggs
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• A pinch of salt
• Optional: a sprinkle of cinnamon or nutmeg for flavor

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly.
2. Prepare Apples and Raisins: Peel, core, and slice the apples. Sprinkle the apple slices and raisins evenly in the greased bundt pan.
3. Prepare the Batter:
   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the vanilla extract.
   • In a separate bowl, combine the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
   • Mix until just combined.
4. Assemble: Pour the batter over the apples and raisins in the bundt pan. Use a spatula to spread the batter evenly over the fruit.
5. Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Once cooled, slice and serve.

Tips:

• You can sprinkle some cinnamon or nutmeg over the apples and raisins for an extra flavor boost.
• Serving with a dusting of powdered sugar or a simple glaze would add a nice touch.

Enjoy baking! Let me know if you need further assistance or modifications to the recipe.

Here is a recipe for Angel Chicken Rice Casserole

 

Angel Chicken Rice Casserole

Ingredients

• 4 chicken breasts, boneless and skinless
• 1 packet of powdered Italian salad dressing mix
• 1 can of mushroom soup (10.75 ounces)
• ½ cup of chicken broth
• 4 ounces of softened cream cheese
• ½ cup of sour cream
• 2 cups of cooked rice (white or brown)
• ¼ cup of shredded Parmesan cheese
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• 1 cup of grated mozzarella cheese
• ¼ teaspoon of black pepper
• ¼ teaspoon of garlic powder
• Fresh parsley, for garnish (optional)

Directions

1. Preheat your oven to 350°F (175°C).
2. Cook the chicken: In a large pan, melt the butter and olive oil over medium heat. Season the chicken breasts with black pepper and garlic powder. Cook each side for 5-7 minutes until browned but not completely cooked through. Remove the chicken from the pan and set aside.
3. Make the sauce: In the same pan, combine the Italian dressing mix, mushroom soup, chicken broth, cream cheese, and sour cream. Mix well until smooth and creamy. Let it simmer for 3-5 minutes.
4. Assemble the casserole: In a large baking dish (9x13 inches), spread the cooked rice in an even layer at the bottom. Place the partially cooked chicken breasts on top of the rice. Pour the sauce over the chicken and rice, ensuring everything is well coated.
5. Add cheese: Sprinkle Parmesan and mozzarella cheese evenly over the top of the casserole.
6. Bake: Cover the casserole with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the casserole is bubbling.
7. Serve: Garnish with fresh parsley if desired. Enjoy your Angel Chicken Rice Casserole hot!

Tell me how it goes!

Simple and quick chocolate chips

 

Pastel de Chocolate

Ingredientes

Para la masa:

• 4 huevos enteros
• 1 ½ taza de azúcar
• ¾ taza de aceite (180 ml)
• ½ taza de agua caliente (120 ml)
• 2 cucharadas de cacao en polvo
• 1 ½ taza de harina de trigo
• 2 cucharadas de almidón de maíz
• 1 cucharada de polvo de hornear

Para hacer el almíbar:

• ½ taza de leche integral (120 ml)
• ½ envase de crema de leche
• 1 cucharada de cacao en polvo
• 1 cucharada de mantequilla
• 3 cucharadas de azúcar

Para cubrir:

• 1 ½ caja de leche condensada
• 2 cucharadas de cacao en polvo
• 1 cucharada de mantequilla
• 1 envase de nata
• Chocolate granulado (al gusto)

Instrucciones de Preparación

De la masa:

1. Coloque en una licuadora los huevos, el azúcar, el aceite, el cacao en polvo y el agua caliente. Mezcle bien hasta que la masa esté uniforme.
2. Vierta lo que está en la licuadora en un bol y añada la harina, el polvo de hornear y el almidón de maíz tamizados. Mezcle con cuidado.
3. Vierta la mezcla en un molde enmantecado y enharinado (20 cm x 30 cm) y hornee en un horno precalentado a 180 °C durante 35 a 40 minutos.

Para hacer el almíbar:

1. En una cacerola, combine todos los ingredientes, excepto el chocolate granulado.
2. Coloque a fuego medio y mezcle constantemente hasta que comience a hervir.
3. Cuando empiece a hervir, reduzca el fuego y continúe mezclando durante 2 minutos más.
4. Apague el fuego y reserve.

Para hacer la cobertura:

1. En una cacerola, combine todos los ingredientes de la cobertura.
2. Coloque a fuego medio y mezcle constantemente hasta que comience a hervir.
3. Después de hervir, espere un minuto y continúe mezclando sin parar.
4. Apague el fuego y reserve.

Ensamblaje:

1. Corte el pastel en porciones mientras aún esté en el molde.
2. Vierta el chocolate derretido aún caliente sobre el pastel para humedecerlo bien.
3. Coloque la cobertura, extienda bien y añada chocolate granulado por encima.

¡Y listo! Su pastel de chocolate está preparado para ser servido, ya sea caliente o frío.

Prepare yourself for a burst of flavors with this slowly

 

Amish-Style Pot Roast with Root Vegetables in a Crock-Pot

This Amish-style pot roast cooked in a slow cooker with vegetables is a filling and cozy dish that's perfect for busy weekdays or relaxing weekends. Coming from the basic but tasty traditions of Amish cuisine, this pot roast combines tender beef with a variety of root vegetables, creating a meal that feels like a comforting embrace at the end of a tiring day.

This pot roast goes great with some crunchy bread to soak up the tasty juices, or you can also serve it with a basic green salad to add some freshness to the dish. For a treat, creamy mashed potatoes are a great side dish to complete your meal.

Ingredients

• 3-4 pounds chuck roast
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, finely chopped
• 4 carrots, peeled and cut into pieces
• 3 parsnips, peeled and cut into pieces
• 2 potatoes, peeled and cut into pieces
• 2 cups beef broth
• 1 cup red wine (or more beef broth)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves

Instructions

1. Sprinkle the chuck roast generously with salt and pepper.
2. In a large frying pan, heat olive oil over medium-high heat. Sear the meat on each side until browned, about 4-5 minutes per side.
3. Transfer the roast to the crockpot.
4. In the same pan, add the diced onion and garlic. Cook until softened and fragrant, about 3 minutes.
5. Transfer the onion and garlic to the slow cooker, along with the chopped carrots, parsnips, and potatoes.
6. In a bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour this mixture over the meat and vegetables in the slow cooker.
7. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the meat is tender and the vegetables are fully cooked.
8. Remove the thyme sprigs and bay leaves before serving.
9. Shred the meat with two forks, if desired, and mix it with the liquid. Serve hot.

Bread with Orange and Cranberries

 

Orange Cranberry Bread with Glaze

Ingredients

To make the bread, you will need:

• 2 cups regular flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 3/4 cup orange juice
• Grated peel of 1 orange
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh cranberries

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1/2 teaspoon orange zest

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch baking pan with oil or butter.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, orange juice, grated orange peel, egg, and vanilla extract until fully combined.
4. Mix the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries.
5. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. To make the glaze, mix the powdered sugar, orange juice, and orange zest together. Drizzle the glaze over the cooled bread.

Preparation Time: 15 minutes | Cooking Time: 50-60 minutes | Total Time: 1 hour 15 minutes

Calories: 240 per piece | Servings: 10

HEAVENLY PINEAPPLE CHEESEBALL

 

Heavenly Pineapple Cheeseball

This Heavenly Pineapple Cheeseball recipe is always a huge hit at any gathering or party. Don’t let the combination of ingredients deter you—it wouldn’t be a favorite if it didn’t taste amazing! I got this recipe from a dear friend whose mother made it for special occasions. He wanted to share one of her best and favorite recipes after she passed on.

Ingredients

• 2 packages of softened, room temperature cream cheese
• 1 can crushed pineapple, drained very well
• ½ cup chopped green onions
• ½ cup chopped green pepper
• 1 tsp seasoning salt
• 1 tsp lemon pepper seasoning
• 2 cups pecans, chopped nicely
• Assorted crackers for serving

How to Make Heavenly Pineapple Cheeseball

First Step:

1. In a large bowl, beat the cream cheese until smooth.
2. Gently fold in the vegetables.

Second Step:

1. Add the seasonings.
2. Mix in ½ cup of the chopped pecans.

Third Step:

1. Place the mixture on a sheet of plastic wrap, then roll and shape it into a ball.
2. Refrigerate overnight.

Fourth Step:

1. Just before serving, roll the cheeseball in the remaining chopped pecans.
2. Set the cheeseball onto the center of a plate and surround it with a variety of crackers.

Enjoy!

Homemade Crepes Recipe

 

Basic Crepe Recipe

This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial and read the instructions and recipe notes below.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• ½ cup milk
• ½ cup water
• ¼ teaspoon salt
• 2 tablespoons butter, melted

Instructions

1. In a large mixing bowl, whisk together the flour and the eggs.
2. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.
3. Heat a lightly greased griddle or frying pan over medium-high heat.
4. Pour or ladle the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan in a circular motion so that the batter coats the surface evenly.
5. Cook the crepe for about 2 minutes, until the bottom is light brown.
6. Loosen with a spatula, turn, and cook the other side. Serve hot.

Enjoy!

Southern Chocolate Cobbler

 

Old-Time Chocolate Cobbler

This old-time chocolate cobbler is rich and wonderful! It’s perfect for potlucks and get-togethers. It’s fast, easy, and always a hit.

Rich, hot, gooey, fluffy chocolatey goodness is how I’d describe old-fashioned chocolate cobbler. If you love molten lava cakes, then you are going to flip your wig over chocolate cobbler! Not only is it pretty much fail-proof, but it’s casual enough to serve after a weekday dinner and decadent enough for special occasions.

Ingredients

For the Batter:

• 1/2 cup unsalted butter
• 1 1/2 cups granulated sugar
• 4 tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract

For the Topping:

• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 3 cups boiling water
• Vanilla ice cream, for serving

How to Make Southern Chocolate Cobbler

1. Preheat the oven to 350°F (175°C).
2. Place butter in a 9×13-inch baking dish and put it in the oven. Once the butter has melted, remove and set aside.
3. In a bowl, stir together the 1 1/2 cups sugar, 4 tablespoons cocoa powder, flour, milk, baking powder, salt, and vanilla extract. Spoon into the baking dish over melted butter, but do not stir.
4. In a separate bowl, mix together the 2 cups sugar and 1/2 cup cocoa powder. Sprinkle over the batter in the pan. Pour boiling water over the topping, but again, do not stir.
5. Bake until the top has set, about 35-40 minutes. The bottom will be loose and a bit gooey.
6. Let cool for 15 minutes before serving.

Enjoy with a scoop of vanilla ice cream!

Buttermilk Pie

 

Buttermilk Pie

Buttermilk Pie is an old-fashioned Southern favorite. You don’t have to like buttermilk to enjoy this great-tasting custard-like dessert. Buttermilk pie is great for the holidays or just any time, and it's so easy to make. You can’t go wrong with this pie, and I’ve never served it to anyone who didn’t like it. This is an old-fashioned, easy recipe your family will love.

Ingredients (Servings: 8)

• 3 eggs
• 1 ½ cups white sugar
• ½ cup butter, softened
• 3 tablespoons all-purpose flour
• 1 cup buttermilk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ⅛ teaspoon freshly grated nutmeg
• 1 (9 inch) unbaked pie crust

How to Make Buttermilk Pie

1. Preheat the oven to 350°F (175°C).
2. Beat eggs until frothy. Add sugar, butter, and flour, and beat until smooth.
3. Stir in buttermilk, lemon juice, vanilla, and nutmeg. Pour into the pie shell.
4. Bake until the center is firm, about 40 to 60 minutes.
5. Remove from the oven and cool for 1 hour before serving.

Tips

• If the edges of your pie crust are browning too quickly, cover the pie with foil for the remainder of the baking time.
• The pie is done when the top is lightly browned, and the center still jiggles slightly. It will continue to set as it cools.
• To check if it's ready, insert a toothpick in the center; if it comes out mostly clean, your pie is ready.

Broccoli Cauliflower Salad

 

This deliciously sweet Broccoli Cauliflower Salad is the perfect addition to any potluck, holiday, family gathering, or cookout.

Ingredients

• 1 head broccoli
• 1 head cauliflower
• 1/2 lb bacon, cooked
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup sugar
• 1/2 teaspoon salt

Directions

Step 1

Mix broccoli, cauliflower, bacon, and shredded cheese in a large bowl. In a small bowl, mix mayonnaise, sour cream, sugar, and salt until well combined. Pour the mayonnaise mixture over the broccoli mixture and stir until well incorporated. Eat immediately or chill until ready to serve.

Cheesy Parmesan Mozzarella Bites

 

Ingredients:

• 1 cup Parmesan cheese
• 1 cup mozzarella cheese
• 1 egg
• 1 teaspoon onion powder

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix together the Parmesan cheese, mozzarella cheese, egg, and onion powder until well combined.
3. Spread the mixture evenly on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 15 minutes or until golden and bubbly.
5. Remove from the oven and let cool slightly before cutting into pieces.

Cheesy Beef Burritos

 

Cheesy Beef Burritos

These cheesy beef burritos are perfect for a hearty meal and can be customized with your favorite toppings. Enjoy a delicious and satisfying meal with this easy recipe!

Ingredients

• 1 pound (450 g) ground beef
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning mix (or homemade seasoning: 1 teaspoon each of cumin, paprika, chili powder, and onion powder)
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/2 cup sour cream
• 1/2 cup salsa or chopped tomatoes
• 1/2 cup chopped lettuce
• 1/4 cup chopped red onion
• 1/4 cup sliced jalapeños (optional)
• Tortilla chips, crushed, for garnish
• Fresh cilantro, chopped, for garnish
• Cheese sauce, for drizzling

Preparation

1. Prepare the Beef Filling:
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until the onion is soft, about 3 minutes.
   Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks.
   Drain excess fat if necessary. Stir in the taco seasoning and water. Simmer for 5 minutes, stirring occasionally, until the mixture thickens.
   Remove from heat and stir in the shredded cheddar cheese until melted and combined.
2. Assemble the Burritos:
   Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
   Spread a layer of sour cream over each tortilla. Spoon the beef mixture evenly onto the center of each tortilla.
   Top with salsa or chopped tomatoes, lettuce, red onion, and jalapeños if using.
3. Roll the Burritos:
   Fold in the sides of the tortilla, then roll it up from the bottom, keeping the filling tightly packed.
4. Serve:
   Place the burritos on a serving platter. Drizzle with cheese sauce and sprinkle with crushed tortilla chips.
   Garnish with chopped cilantro and serve with additional salsa on the side.

Easy Mexican Taco Lasagna

 

Easy Mexican Taco Lasagna

This flavorful Mexican-inspired dish is a delicious twist on traditional lasagna. With layers of soft tortillas, seasoned beef, salsa, and cheese, it's a quick and easy dinner the whole family will love!

Ingredients

• 1 pound lean ground beef
• 1 (1 oz) package taco seasoning mix (we recommend Old El Paso or Taco Bell)
• 1 (14 oz) can diced tomatoes with juice
• 6 soft corn tortillas (6-inch size)
• 1 cup of your favorite salsa
• ½ cup shredded Colby cheese (Mexican or taco-style cheese works great too)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a deep cast-iron skillet over medium-high heat, brown your ground beef, breaking it up into small pieces while cooking. Drain excess grease.
3. Stir in the taco seasoning and diced tomatoes (with juice) into the browned beef.
4. Line a 9×13-inch baking dish with half of the tortillas.
5. Spoon the ground beef mixture onto the tortillas.
6. Top with the remaining tortillas, then spread salsa over the top and sprinkle with shredded cheese.
7. Bake at 350°F for 20-30 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven, serve, and enjoy!

Peanut Butter Cookies

 

Peanut Butter Cookies

These classic peanut butter cookies are soft, chewy, and incredibly easy to make. Perfect for satisfying your sweet tooth!

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the peanut butter, granulated sugar, and brown sugar on high until creamy and smooth, about 2-3 minutes.
3. Add the egg and vanilla extract, and mix until combined.
4. Using a heaping tablespoon of dough, roll into 1 1/4-inch balls and place on the prepared baking sheet, about 2-3 inches apart.
5. Use a fork to press the cookies down, creating a cross-hatch pattern.
6. Bake in the preheated oven for about 8 minutes.
7. Let the cookies cool completely on the baking sheet before removing them.
8. Store in an airtight container and enjoy!