Recipe of the Day
Apple Pie Tacos
4 Apples peeled & sliced
½ C Sugar
2 tsp Cinnamon
½ tsp Nutmeg
½ C Water
Tortilla’s (flour) 6 size
Oil (for frying tortillas)
1/2 c sugar-cinnamon mixture
Whipped cream
Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft. If needed, thicken sauce using
1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened.
Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.
½ C Sugar
2 tsp Cinnamon
½ tsp Nutmeg
½ C Water
Tortilla’s (flour) 6 size
Oil (for frying tortillas)
1/2 c sugar-cinnamon mixture
Whipped cream
Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft. If needed, thicken sauce using
1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened.
Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.
Smothered pork chops
Ingredients
4 bone-in pork chops
1 oz packet onion soup mix
1 14 oz can chicken broth, low sodium
1 10.5 oz can cream of chicken soup, low sodium
1 oz packet dry pork gravy mix
1 tsp garlic powder
To thicken gravy:
3 tbsp cornstarch
3 tbsp cold water
Directions
In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
Whisk together until combined.
Season both sides of the chops with a little bit of garlic powder.
Place pork chops into the slow cooker.
Do your best to spread them out and cover with the gravy mixture.
Cover and cook on low about 4-6 hours.
Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)
Enjoy.
Smothered pork chops
Ingredients
4 bone-in pork chops
1 oz packet onion soup mix
1 14 oz can chicken broth, low sodium
1 10.5 oz can cream of chicken soup, low sodium
1 oz packet dry pork gravy mix
1 tsp garlic powder
To thicken gravy:
3 tbsp cornstarch
3 tbsp cold water
Directions
In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
Whisk together until combined.
Season both sides of the chops with a little bit of garlic powder.
Place pork chops into the slow cooker.
Do your best to spread them out and cover with the gravy mixture.
Cover and cook on low about 4-6 hours.
Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)
Enjoy.
Smothered pork chops
Ingredients
4 bone-in pork chops
1 oz packet onion soup mix
1 14 oz can chicken broth, low sodium
1 10.5 oz can cream of chicken soup, low sodium
1 oz packet dry pork gravy mix
1 tsp garlic powder
To thicken gravy:
3 tbsp cornstarch
3 tbsp cold water
Directions
In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
Whisk together until combined.
Season both sides of the chops with a little bit of garlic powder.
Place pork chops into the slow cooker.
Do your best to spread them out and cover with the gravy mixture.
Cover and cook on low about 4-6 hours.
Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)
Enjoy.
Smothered pork chops
Ingredients
4 bone-in pork chops
1 oz packet onion soup mix
1 14 oz can chicken broth, low sodium
1 10.5 oz can cream of chicken soup, low sodium
1 oz packet dry pork gravy mix
1 tsp garlic powder
To thicken gravy:
3 tbsp cornstarch
3 tbsp cold water
Directions
In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
Whisk together until combined.
Season both sides of the chops with a little bit of garlic powder.
Place pork chops into the slow cooker.
Do your best to spread them out and cover with the gravy mixture.
Cover and cook on low about 4-6 hours.
Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)
Enjoy.
Crock Pot Green Enchilada Chicken Soup
Ingredients
2.5 lbs of boneless skinless Chicken Breasts or thighs
28 oz can of Green Enchilada sauce
24oz of Chicken broth
1 Cup half and half or heavy whipping cream
2 Cups Monterey jack cheese
4 oz cream cheese, cubed at room temp
4oz Green Salsa ( salsa verde)
Salt and Pepper to taste
Directions
1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth…cook on low for 6-8 hrs
2. About 30 min before serving Remove Chicken and Shred. the add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. stir until cheeses are melted. * you can add additional salsa for taste.
3. You can top with sliced avocado, Cilantro, green onion and sour cream.
Pasta(less) Salad
– 1 large red, yellow, and orange pepper
– 2 large green bell peppers
– 1 pack of snack size tomatoes, quartered
– 2 cucumbers halved and de-seeded then quartered
– 1 red onion
– 1/2 lb deli ham
– 1/2 lb deli turkey
– 1 package cheddar cheese cubes
– 1 small package real bacon bits
– 1 bottle of skinny girl Italian dressing
Mix it up and enjoy! Add black olives and banana peppers as well!!
Meal prep this for lunches for the week! You could also add shredded lettuce and make a salad with it.
Pasta Fagioli
Ingredients:
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta
DIRECTIONS:
Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.
Creamy Bell Pepper and Herb Dip
2 tubs 8 oz whipped cream cheese , 1 green bell pepper, chopped, 1 yellow bell pepper, chopped , 2 jalapeño, seeded and chopped, 2t fresh parsley diced, 1t fresh dill, 1 t fresh chives, 1/2 t onion powder, 1/2 t garlic powder, salt and pepper to taste.
Slow Cooker Chicken Stew
Ingredients:
2 tablespoons olive oil
1 1/2 pounds chicken thighs, cut into 1-inch pieces
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt, plus more to season
6 cloves garlic, minced
1 onion, diced
3 carrots, peeled and sliced
2 large potatoes, cut into 1/2-inch cubes (1 pound)
3 cups chicken broth
1 bay leaf
1/2 cup milk
1 cup green peas, frozen
Black pepper, to season
JALAPENO PEPPER JACK SAUSAGE BALLS
INGREDIENTS
1 lb. mild sausage
8 oz. cream cheese, softened
2 1/2 c. Bisquick baking mix
2 c. grated Pepper Jack cheese
3 T. chopped pickled jalapeños
INSTRUCTIONS
1. In a large bowl, mix all ingredients until well combined.
2. Form into small balls, about 1-inch in size. (I use a small 1-tablespoon cookie scoop for easing forming.)
3. Place on a foil-lined baking pan lightly sprayed with non-stick cooking spray.
4. Bake at 400℉ until cooked through and lightly browned, about 20 minutes.
Come in for your sausage and picked jalepenos!!
Pecan Pie Balls
Ingredients:
1 cup unsalted butter, softened
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
1/2 teaspoon salt
1 cup powdered sugar (for rolling)
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the vanilla extract and mix well.
Gradually add the flour and salt, mixing until just combined. Gently fold in the finely chopped pecans.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
Bake for 15-18 minutes, or until the bottoms of the cookies are lightly golden.
Remove from the oven and let the cookies cool for about 5 minutes on the baking sheet. While still warm, roll each cookie in powdered sugar until fully coated.
Transfer the cookies to a wire rack to cool completely. Once cooled, roll them in powdered sugar again for a second coating.
Store the cookies in an airtight container at room temperature for up to one week.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 150 kcal | Servings: 24 cookies
Ground Beef and Gravy Over Mashed Potatoes
Equipment
medium pot
Small saucepan or small microwaveable bowl
2 whisks
Potato masher or fork
Small bowl
Large skillet
Large wooden spoon
Ingredients
For the Mashed Potatoes
▢ water
▢ ½ teaspoon salt more or less to taste
▢ 2 pounds russet or Yukon gold potatoes peeled, cut into 1-inch pieces
▢ 3 tablespoons butter
▢ ½ cup whole milk
▢ ½ teaspoon garlic powder
▢ freshly cracked black pepper to taste
For the Ground Beef and Gravy
▢ 1 pound ground beef
▢ 2 cups beef broth divided
▢ 1 small onion chopped
▢ 1 teaspoon garlic powder
▢ 1 teaspoon salt
▢ ¼-½ teaspoon freshly cracked black pepper
▢ 2 tablespoons cornstarch
Instructions
For the Mashed Potatoes
Fill medium pot with water and salt well. Boil water, then add cut potatoes. Boil potatoes 7 to 8 minutes or until fork tender.
While potatoes boil, add butter and milk to small saucepan. Heat saucepan over medium heat, whisking occasionally, until butter is melted. Alternately, add butter and milk to microwave-safe bowl. Microwave ingredients in 30-second bursts, whisking well between each, until butter is fully melted.
When potatoes are fork-tender, drain all liquid from pot.
Mash potatoes to desired consistency. Stir in butter-milk mixture. Season potatoes with garlic powder, salt, and black pepper. Taste and adjust seasonings as needed. Set potatoes aside until ready to serve.
For the Ground Beef and Gravy
Add cornstarch and ¼ cup beef broth to small bowl. Whisk until smooth. Set aside.
Heat large skillet over medium heat. When pan is warm, add ground beef. Cook & crumble beef until no longer pink, then drain.
Add 1 ½ cups beef broth, chopped onion, garlic powder, salt & black pepper to skillet with ground beef. Stir to incorporate ingredients, then simmer uncovered 5 to 10 minutes or until onion is tender.
When onion has softened, add cornstarch mixture to skillet, whisking until fully incorporated. Increase heat under skillet & bring mix to boil & stir constantly, 2 minutes or until liquid is thick.
Serve over mashed potatoes
Fresh Caprese Pasta Salad with Homemade Vinaigrette
Ingredients:
For the Vinaigrette Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
2–3 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon kosher salt
¼ teaspoon black pepper
For the Caprese Pasta Salad:
½ pound dried pasta (farfalle or other small pasta is recommended)
8 ounces mozzarella pearls, or cubed fresh mozzarella
2 cups grape tomatoes, sliced in half
¼ cup fresh basil leaves, thinly sliced
Salt and pepper to taste
Directions:
Make the Vinaigrette:
In a small bowl or jar with a lid, combine the olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper. Whisk or shake until well combined. Set aside.
Cook the Pasta:
Cook the pasta according to the package directions. Drain and rinse with cold water to stop the cooking process and keep the pasta firm.
Assemble the Salad:
In a large bowl, add the cooled pasta, halved grape tomatoes, mozzarella pearls, and sliced basil. Drizzle with the prepared vinaigrette dressing and toss everything together. Taste and adjust seasoning with salt and pepper as needed.
Servings: 4-6
Philly Cheesesteak Cheesy Bread
Crunchy bread topped with flavorful cheese steak components, featuring thinly sliced beef, bell peppers, onions, and mushrooms, all melded with gooey cheese.
Ingredients :
8 ounces Rib eye Steak thinly sliced.
1/2 teaspoon Kosher salt divided.
1/4 coarse ground black pepper divided.
1 tablespoon canola oil.
1 tablespoon Worcestershire sauce.
2 tablespoons butter.
1 green bell pepper sliced.
1 yellow onion sliced.
4 ounces mushrooms sliced.
1 loaf French bread cut in half lengthwise.
1/3 cup mayonnaise.
8 ounces Provolone cheese sliced.
Instructions :
1. Set oven temperature to 375 degrees.
2. Season beef with part of the salt, pepper, and oil.
3. Heat skillet intensely, then sear beef undisturbed for 2 minutes.
4. Mix in Worcestershire sauce, stir, then take out beef.
5. Introduce butter, bell peppers, onions, and mushrooms to skillet with remaining seasoning, cooking until golden for 3-4 minutes.
6. Smear mayonnaise on each bread half.
7. Layer with half of the cheese, follow with beef, veggies, and remaining cheese.
8. Place on the middle oven rack, baking for 15 minutes until crisply browned.
Creamed Spinach, Bacon, and Mushrooms
Ingredients:
4 slices of bacon, chopped
1 tablespoon butter
1/2 cup onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
10 oz fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
Directions:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the pan.
Add the butter to the skillet with the bacon fat. Once melted, add the onions and garlic. Sauté until the onions are translucent, about 3-4 minutes.
Add the mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese, allowing it to melt into the sauce.
Season with salt, pepper, and a pinch of nutmeg if desired. Continue cooking until the sauce has thickened to your liking.
Stir in the crispy bacon pieces and remove from heat.
Serve warm as a side dish or over pasta, rice, or your favorite protein.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings
Spicy refrigerator jalapeño pickled eggs!
Ingredients
▢ 12 hard-boiled eggs, peeled
▢ 1 ½ cup apple cider vinegar
▢ 1 ½ cup water
▢ 1 ½ tsp salt
▢ 2 garlic cloves, peeled
▢ 2 jalapenos, sliced
▢ ½ tsp black peppercorns
▢ ½ tsp mustard seeds
Instructions
In a saucepan combine the water, vinegar and salt.
Bring to a boil over high heat.
In a jar, pack the eggs, sliced jalapeno, peppercorns, mustard seeds and garlic.
Pour the hot vinegar mixture over ithe eggs.
Put the ld on and leave to cool.
Refrigerate for seven days before serving.
Seven-Layer Taco Salad
Ingredients:
1 can of refried beans/ Ground Beef
1 cup sour cream
1 cup salsa
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup sliced black olives
1/4 cup chopped green onions
1/2 tsp ground cumin
1/2 tsp garlic powder
Salt and black pepper to taste
Tortilla chips (for serving)
Directions:
Prepare the Layers:
In a small bowl, mix the sour cream with ground cumin, garlic powder, salt, and black pepper.
Assemble the Salad:
Spread the refried beans/ground beef evenly in the bottom of a 9×13 inch dish or a similar-sized serving dish.
Next, layer the seasoned sour cream over the refried beans.
Spread the salsa over the sour cream layer.
Sprinkle the shredded cheddar cheese evenly over the salsa.
Add the shredded lettuce in an even layer on top of the cheese.
Follow with a layer of diced tomatoes.
Add the sliced black olives and chopped green onions on top.
Serve with tortilla chips.
Store in the fridge for up to 1 month.!
Homemade Apple Cinnamon Swirl Loaf
Ingredients:
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped (any kind)
Old-fashioned glaze:
1/2 cup of powdered sugar
2 tablespoons of milk
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix brown sugar and cinnamon together in a bowl. Set aside.
In another bowl, beat white sugar and butter together until smooth and creamy.
Beat in eggs, one at a time, then stir in vanilla extract.
Combine flour and baking powder, then add to the creamed mixture and mix well. Finally, stir in milk until batter is smooth.
Pour half the batter into the prepared pan. Cover with half of the apples, then half of the brown sugar/cinnamon mixture. Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool in the pan for about 10 minutes before removing to cool completely on a wire rack.
Whisk powdered sugar and milk together to make the glaze; drizzle over cooled bread.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 310 kcal | Servings: 8 servings
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped (any kind)
Old-fashioned glaze:
1/2 cup of powdered sugar
2 tablespoons of milk
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix brown sugar and cinnamon together in a bowl. Set aside.
In another bowl, beat white sugar and butter together until smooth and creamy.
Beat in eggs, one at a time, then stir in vanilla extract.
Combine flour and baking powder, then add to the creamed mixture and mix well. Finally, stir in milk until batter is smooth.
Pour half the batter into the prepared pan. Cover with half of the apples, then half of the brown sugar/cinnamon mixture. Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool in the pan for about 10 minutes before removing to cool completely on a wire rack.
Whisk powdered sugar and milk together to make the glaze; drizzle over cooled bread.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 310 kcal | Servings: 8 servings
Cheesy Stuffed Spaghetti Squash with Spinach and Mushrooms
Ingredients:
1 large spaghetti squash 
2 cups fresh spinach, chopped 
1 cup mushrooms, sliced 
1/2 cup ricotta cheese 
1/4 cup grated Parmesan cheese
1/2 cup mozzarella cheese, shredded
1/2 cup heavy cream 
2 cloves garlic, minced 
2 tbsp olive oil 
Salt and pepper to taste 
1/2 tsp red pepper flakes (optional) 
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 
Prepare Spaghetti Squash:
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and season with salt and pepper. Place cut-side down on the baking sheet and roast for 35-40 minutes, or until tender.
Sauté Mushrooms and Spinach:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the sliced mushrooms and cook until they release their moisture and begin to brown. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and optional red pepper flakes.
Make the Creamy Filling:
In a bowl, mix the sautéed spinach and mushrooms with ricotta cheese, Parmesan cheese, and heavy cream until well combined.
Stuff and Bake:
Once the squash is done, use a fork to scrape the flesh, creating spaghetti-like strands. Mix the strands with the creamy spinach and mushroom mixture, then stuff it back into the squash shells. Top with shredded mozzarella.
Bake:
Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. 
Serve and Enjoy:
Let cool slightly before serving. Enjoy this creamy, comforting, and veggie-packed meal! 
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour
Servings: 4
Classic Beef Stew Recipe for a Hearty Dinner
Ingredients:
3 tbsp olive oil
2 lbs beef stew meat (cubed)
2 medium onions, diced
3 garlic cloves, minced
12 oz of beer (dark or light, your choice)
4 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp tomato paste
½ tsp paprika
1 tsp thyme
Salt and pepper to taste
1 tsp sugar
3 large potatoes, peeled and chopped
3 carrots, sliced
Instructions:
1. Sear the Beef: Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside. This step helps create a deep flavor for your tender beef stew.
2. Sauté the Aromatics: In the same pot, add diced onions and cook until soft, stirring occasionally. Then, add the minced garlic and sauté for about 1 minute until fragrant.
3. Build the Flavor: Pour in the beer and scrape up any browned bits from the bottom of the pan (this adds extra depth to your easy beef stew). Next, add the beef broth, Worcestershire sauce, tomato paste, paprika, thyme, sugar, salt, and pepper.
4. Simmer for Tenderness: Return the browned beef to the pot. Cover and simmer the stew over low heat for about 2 hours, stirring occasionally to ensure the beef becomes incredibly tender.
5. Add Vegetables: About 30 minutes before the stew is finished, add the chopped potatoes and sliced carrots. Continue simmering until the vegetables are cooked through.
6. Serve & Enjoy: Your delicious and hearty beef stew is ready to serve! Perfect for warming up on a cold day. Serve with crusty bread or over mashed potatoes for an extra comforting meal.
Creamy Coleslaw
Ingredients:
4 Cups of chopped cabbage
4 Cups of chopped cabbage
1/4 Cup of chopped carrots
1/4 Cup of green onions
1/2 Cup of mayonaise
2 Tablespoons of sugar
2 Tablespoons of buttermilk
1 Tablespoon of vinegar
Combine, Cool, and serve
Sheet pan kielbasa, beans, & potatoes!
(1) 1 lb. fresh green beans.
(1) package of kielbasa.
(3) Yukon potatoes washed & diced.
2 tbsp avocado oil.
Any seasoning you like!
I eyeballed salt, pepper, garlic powder, and onion powder.
400° – 30 minutes.
Banana pudding cheesecake squares
Ingredients
For the Blondie Crust:
1/2 cup unsalted butter melted
1/2 cup light brown sugar packed
1 large egg yolk
1/2 cup all-purpose flour
Pinch salt
1/4 cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
2/3 cup heavy whipped cream
16 ounces cream cheese 2 blocks
1 cup granulated sugar
3.4 ounce instant banana pudding powder 1 box
1/2 cup milk
1 teaspoon vanilla extract
Optional: Powdered Sugar for extra sweetness
Garnish: Nilla wafers
Instructions
For the Blondie Crust:
Preheat oven to 350 degrees and prepare a 8×8 baking pan with non-stick method of your choice.
In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
Add blondie batter to pan and bake for 15-20 minutes until just set.
Cool to room temperature and prepare topping.
For the Cheesecake Topping:
Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
Carefully fold pre-made whipped cream into the cream cheese batter.
Taste and add a little powdered sugar if you prefer it a little sweeter.
Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
Garnish with nilla wafers and serve
Sweet Potato Pound Cake
Ingredients :
1 (8-oz.) package cream cheese, softened
½ cup butter, softened
2 cups sugar
4 large eggs
2 ½ cups cooked, mashed sweet potatoes
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon or nutmeg (optional)
1 teaspoon vanilla extract
Directions :
Step 1
Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
Step 2
Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.
Step 3
Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Step 4
Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loafpans. Bake and cool as directed.
Enjoy!!!
Cajun Cabbage Jambalaya
Ingredients :
°1 pound spicy pork sausage
°1 onion (chopped)
°4 garlic cloves (minced)
°1 green bell pepper
°1 cup celery
°1 head green cabbage
°1 can (14 ounces) diced tomatoes (undrained)
°1 cup chicken broth
°1/2 cup of water
°1 cup uncooked brown basmati rice
°1 tablespoon chilli powder
°1/2 teaspoon of salt
°1 teaspoon paprika
°1/2 teaspoon cumin
°1/8 teaspoon cayenne pepper
°1/8 teaspoon black pepper.
Instructions :
In a large saucepan, cook the pork sausage with the onion and garlic until browned.
Stir in green pepper and celery; cook and stir for 3 more minutes.
Add all rest ingredients & bring to a boil.
Covering, reduce heat to low, & cook, stir occasionally, to rice is tender, for 40 to 50 minutes.
Crispy Homemade Onion Rings Recipe
Ingredients:
2 large onions, sliced into rings
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk
Vegetable oil, for frying
Bread crumbs or panko for coating
Instructions:
Prepare the Onions:
Peel the onions and cut them into rings. Separate the rings and set aside.
Make the Batter:
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the egg, and then add the milk. Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter.
Coat the Onion Rings:
Dip each onion ring into the batter, making sure it’s well coated.
Allow any excess batter to drip off.
Bread Crumb Coating:
Roll the battered onion ring in the bread crumbs or panko, ensuring an even coating. Press the crumbs onto the onion rings for better adherence.
Heat the Oil:
In a deep fryer or a heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
Fry the Onion Rings:
Carefully place the coated onion rings into the hot oil, a few at a time, to avoid overcrowding.
Fry until the onion rings are golden brown, usually 2-3 minutes per side.
Drain and Serve:
Use a slotted spoon to remove the onion rings from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve Warm:
Serve the crispy homemade onion rings immediately while they are still hot and crispy.
Optional: Serve with your favorite dipping sauce, such as ketchup, mayonnaise, or a tangy aioli.
Enjoy your delicious homemade crispy onion rings!
Country Ranch Green Beans and Potatoes with Bacon 
Ingredients:
1 lb fresh green beans, trimmed and cut into bite-sized pieces
4 cups baby potatoes (or 4 large potatoes, peeled and diced)
6 slices bacon, chopped
1 onion, diced 
2 cloves garlic, minced
1 packet (1 oz) ranch seasoning mix
1 cup chicken broth 
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons olive oil (optional, if needed)
Instructions:
Cook the Bacon:
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan. 
Sauté the Aromatics:
In the same skillet with the bacon drippings, add the diced onion. Cook until softened, about 5 minutes. 
Add the minced garlic and cook for another minute until fragrant. 
Cook the Potatoes:
Add the diced potatoes to the skillet. Cook, stirring occasionally, until the potatoes start to brown slightly, about 5-7 minutes. 
Add Green Beans and Seasonings:
Stir in the green beans, ranch seasoning mix, dried thyme, and dried rosemary.
Pour in the chicken broth and bring the mixture to a simmer. 
Cover the skillet, reduce the heat to low, and cook for about 15-20 minutes, or until the potatoes and green beans are tender. 
Finish the Dish:
Once the vegetables are tender, stir in the cooked bacon.
Taste and adjust seasoning with salt and pepper as needed. 
Serve:
Serve the Country Ranch Green Beans and Potatoes hot as a hearty side dish. 
This dish is perfect for a comforting side and pairs well with a variety of main courses. Enjoy! 
Sizzling Chinese Pepper Steak with Onions 
Ingredients:
For the Marinade:
1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp rice vinegar
1 tsp sugar
1 tbsp sesame oil
For the Stir-Fry:
1 lb flank steak, thinly sliced
2 large bell peppers (red and green), sliced
1 large onion, sliced
2 garlic cloves, minced
1 tbsp ginger, minced
1/4 cup beef broth
2 tbsp vegetable oil
1 tbsp soy sauce (for additional seasoning)
Instructions:
In a bowl, mix together soy sauce, cornstarch, rice vinegar, sugar, and sesame oil. Add the sliced steak to the marinade and let sit for at least 30 minutes.
Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the marinated steak and stir-fry for 3-4 minutes until browned. Remove the steak from the skillet and set aside.
In the same skillet, heat the remaining oil. Add the sliced bell peppers, onion, garlic, and ginger. Stir-fry for 4-5 minutes until vegetables are tender but still crisp.
Add the beef broth and additional soy sauce. Return the steak to the skillet, and toss everything together for 2-3 minutes until heated through.
Serve the pepper steak with steamed rice or noodles for a complete meal.
Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4
Enjoy this Sizzling Chinese Pepper Steak full of flavor and vibrant veggies!
Sausage & Cheddar Breakfast Casserole
Ingredients:
– 1 lb breakfast sausage (bulk or casings removed)
– 6 large eggs
– 2 cups milk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 4 cups frozen hash browns (thawed)
– 2 cups shredded cheddar cheese
– 1/2 cup chopped green onions (optional)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the Sausage:
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart as it cooks. Drain any excess grease.
Mix the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.
Layer the Casserole:
Spread the thawed hash browns evenly in the prepared baking dish. Top with the cooked sausage, followed by the shredded cheddar cheese. Pour the egg mixture evenly over the top.
Bake the Casserole:
Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown. Let it cool for a few minutes before slicing.
Serve:
Cut into squares and serve warm. Enjoy your delicious Sausage & Cheddar Breakfast Casserole!
Servings: 8
Salisbury Steak And Potato Skillet Recipe
Ingredients:
2 tablespoons olive oil
1 lb ground beef
1 white onion, halved and sliced
4-6 medium Yukon Gold Potatoes
3 cups beef broth, divided
2 tablespoons ketchup
4 teaspoons Worcestershire sauce, divided
1 teaspoon garlic powder, divided
1/4 teaspoon dried thyme
3 tablespoons cornstarch
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a medium bowl, combine ground beef, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, salt, and pepper, and mix to combine. Shape into four equal-sized patties about 1/2-inch thick.
Heat olive oil in a large skillet over medium-high heat. Brown patties on each side, then remove to a plate and set aside.
Meanwhile, pierce each potato with a fork a few times, then microwave for 5 minutes. (This is to lessen the cooking time in skillet.) Once cool enough to handle, chop into 1 1/2 inch pieces.
Add onions to the same skillet you browned the beef in, season with salt and pepper, and cook until soft, about 5 minutes.
Add chopped potatoes and 2 cups broth to skillet. Bring to a simmer and let cook until potatoes are tender, about 5 minutes.
Stir together the remaining 1 cup of beef broth, ketchup, Worcestershire sauce, garlic powder, thyme, and corn starch. Pour into skillet and cook, stirring frequently, until mixture thickens.
Reduce heat to low, return patties to skillet and let cook until patties are hot and cooked through. Season gravy to taste with salt and pepper and enjoy!
Chicken Bacon Ranch Roll-Ups
Ingredients:
– 6 slices of mozzarella cheese
– 1 1/2 cups cooked shredded or grilled chicken
– 1/4 cup cooked bacon (2-3 slices)
– 1 tablespoon low-carb ranch dressing
– 1 teaspoon finely sliced green onion
Instructions:
1. Combine shredded chicken, cooked bacon, ranch dressing, and green onions in a bowl. Set aside.
2. Preheat the oven to 350°F and line a large baking sheet with a silicone baking mat.
3. Arrange the mozzarella slices on the silicone baking mat. Bake for 5-7 minutes until the cheese is bubbling and the edges are browned.
4. Remove from the oven and let cool for about a minute until still pliable but cool enough to handle.
5. Spread the chicken bacon ranch mixture along one edge of each mozzarella slice. Roll up tightly, with the seam side down
Buford and 9 others
Sheet Pan Caramel Apples
Ingredients
– 4 large apples, sliced
– 1 cup caramel sauce
– 1/2 cup chocolate chips, melted
– 1/4 cup chopped peanuts (or your favorite nuts)
– 1/4 cup mini marshmallows
– 1/4 cup sprinkles (optional)
– 1/4 cup crushed graham crackers (optional)
– 1/4 tsp sea salt (optional, for garnish)
Directions
1. Prepare the Apples: Wash and slice the apples into thin wedges.
Arrange them in a single layer on a parchment-lined sheet pan.
2. Drizzle the Caramel: Heat the caramel sauce in the microwave for about 15-20 seconds to soften. Drizzle the caramel sauce evenly over the apple slices.
3. Add the Toppings: Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle the melted chocolate over the caramel apples.
4. Decorate: Sprinkle the chopped nuts, mini marshmallows, sprinkles, and crushed graham crackers over the caramel apples as desired.
5. Serve: Let the caramel and chocolate set for a few minutes. If you’d like, garnish with a light sprinkle of sea salt for a sweet and salty combo. Serve immediately!
Time & Serving Info
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6-8 servings
Calories per Serving: 180 kcal
ENJOY
A nice cool afternoon snack!
Cucumber-remove the seeds with a spoon-fill with whipped cream cheese-sprinkle with Everything Bagel seasoning
Sweet potato cornbread
Ingredients:
1 cup of all-purpose flour
1 cup of yellow cornmeal
1 tbsp of baking powder
1/2 tsp of salt
1/4 tsp of baking soda
1/2 cup of cooked and mashed sweet potato
1/4 cup of granulated sugar
1/4 cup of unsalted butter, melted
1 large egg, beaten
1 cup of milk
Instructions:
Preheat the oven to 400°F. Grease an 8×8 inch baking pan with cooking spray or butter.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
In a separate mixing bowl, mix together the mashed sweet potato, sugar, melted butter, and beaten egg until well combined.
Add the sweet potato mixture to the dry ingredients and mix well.
Slowly pour in the milk, stirring constantly, until a thick batter forms.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Let the cornbread cool for 5-10 minutes before cutting and serving.
Serve the sweet potato cornbread warm as a delicious side dish for soups, stews, or chili.
Pickled Eggs Sausage & Onions
Ingredients
6 hard-boiled eggs, peeled
1 pound sausage of your choice (such as kielbasa or smoked sausage), sliced
1 onion, thinly sliced
1 cup white vinegar
1 cup water
1/4 cup sugar
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon red pepper flakes (optional)
Instructions
Preparing the Pickling Liquid
In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes (if using).
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld.
Assembling the Jar
Place the peeled hard-boiled eggs, sliced sausage, and thinly sliced onion in a clean glass jar or container with a lid.
Carefully pour the hot vinegar mixture over the eggs, sausage, and onions, ensuring everything is fully submerged.
Allow the pickling liquid to cool to room temperature
Pecan Pralines
4 oz. butter
4 cups white sugar
12 oz. can evaporated milk
2 cups pecans
Combine butter, milk and sugar in a heavy 5 quart pot and cook on medium heat, stirring occasionally, until mixture boils then stir continuously until the mixture reaches the soft ball stage. Do not cook on high heat. Remove pot from heat and let cool a bit while stirring until mixture is loses the glossy appearance. Add pecans and stir until mixture starts to thicken. Drop by spoonful on foil or waxed paper.
Jalapeño Popper Roasted Potato Salad
Ingredients :
Potatoes
3 pounds red potatoes, washed, cut into small cubes
2 tablespoons extra virgin olive oil
2 tablespoons (1 packet) dry ranch seasoning mix
2 teaspoons pepper
Salad
½ cup (120 g) ranch dressing
½ cup (116 g) mayonnaise
3 tablespoons (60 g) apple cider vinegar
¼ teaspoon black pepper
1 small red onion, finely diced
8 pieces bacon, cooked, diced, reserving some for garnish
2 medium jalapeno peppers, diced
1 cup sharp cheddar cheese, finely shredded
Instructions:
Potatoes
Preheat Oven:
Preheat to 425°F and line a sheet pan with parchment paper. Spray with nonstick cooking spray.
Prepare Potatoes:
In a large bowl, toss potatoes with oil, dry ranch seasoning mix, and pepper.
Spread potatoes on the lined baking sheet and bake for 45-60 minutes, flipping after 30 minutes, until crispy.
Let cool for at least 15 minutes.
Salad
Mix Dressing:
In a large bowl, combine ranch dressing, mayonnaise, apple cider vinegar, and pepper until creamy.
Add Ingredients:
Stir in onion, bacon, jalapeno, and cheddar cheese until combined.
Gently fold in the warm potatoes, ensuring all are coated. Garnish with reserved bacon.
Serve:
Serve warm or refrigerate in an airtight container until ready to serve.
So Easy Pico De Gallo
Ingredients:
4 tomatoes
1/2 red onion
1 jalapeño
1/4 cup fresh cilantro
1 lime
Salt and pepper to taste
Dice your tomatoes, onion, and jalapeño. Choped the cilantro. Add them to a bowl with your freshly squeezed lime juice and salt and pepper to taste. Garnish with fresh cilantro. Serve it fresh or you can it rest in the fridge overnight for a deeper flavor.
Marry Me Chicken Soup
Ingredients:
• 1 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 2-3 celery stalks, diced
• 2 garlic cloves, chopped
• ½ cup sundried tomatoes, chopped
• ¼ tsp red chili flakes
• 1 bay leaf
• ¾ cup ditalini pasta
• 6 cups chicken stock
• ½ cup cream cheese
• ½ cup half and half
• 2 cups rotisserie chicken, shredded
• ⅓ cup Parmesan cheese
• 2 cups baby spinach (or kale)
• Salt and pepper to taste
Instructions:1. Sauté: Heat olive oil in a pot. Cook onion, carrot, and celery for 5 minutes. Add garlic and cook for 1 minute. Stir in sundried tomatoes and red chili flakes.
2. Simmer: Add bay leaf, pasta, and chicken stock. Boil, then simmer for 10-12 minutes.
3. Add Cream: Stir in cream cheese and half and half. Simmer until cream cheese melts.
4. Combine: Add chicken, Parmesan, and spinach. Cook for 1-2 minutes until spinach wilts and chicken heats.
5. Season: Adjust salt and pepper. Serve hot with extra Parmesan if desired.
fried mushrooms
Ingredients:
For the Mushrooms:
– 1 lb button mushrooms, cleaned and sliced
– 1 cup all-purpose flour
– 2 tsp garlic powder
– 1 tsp paprika
– Salt and pepper, to taste
– 2 large eggs, beaten
– 1 cup breadcrumbs or panko
– Vegetable oil, for frying
For the Ranch Dip:
– ½ cup mayonnaise
– ½ cup sour cream
– 1 tbsp fresh dill, chopped
– 1 tbsp fresh chives, chopped
– 1 garlic clove, minced
– 1 tsp lemon juice
– Salt and pepper, to taste
Directions:
Ranch Dip: Mix mayonnaise, sour cream, dill, chives, garlic, and lemon juice in a bowl. Season with salt and pepper. Refrigerate until serving.
Mushrooms: In a dish, combine flour, garlic powder, paprika, salt, and pepper. Place beaten eggs in a second dish, and breadcrumbs or panko in a third.
Heat oil in a skillet over medium-high. Dredge mushrooms in flour, dip in eggs, then coat with breadcrumbs.
Fry in batches until golden (about 2-3 mins each side). Drain on paper towels.
Serve hot with the ranch dip.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Calories: 300 kcal per serving | Servings: 4
Pickled Cherry Tomatoes, Red Onions, and Cucumbers
Ingredients:
– 1 pint cherry tomatoes
– ½ red onion, sliced thin
– ½ cucumber, sliced thin
– 1 cup white vinegar
– ½ cup water
– ¼ cup sugar
– 1 teaspoon salt
– ½ teaspoon dried oregano
– ¼ teaspoon red pepper flakes
– ¼ cup fresh dill, chopped
Directions:
1. Prepare the Vegetables: Rinse and dry the cherry tomatoes, red onion, and cucumber. Slice the red onion and cucumber into thin pieces.
2. Make the Pickling Liquid: In a small saucepan, mix together the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Heat it over medium heat until it boils, stirring until the sugar and salt dissolve.
3. Combine Vegetables and Liquid: In a jar or container, place the cherry tomatoes, sliced red onion, and cucumber. Pour the hot pickling liquid over them, ensuring all the veggies are covered.
4. Add the Dill: Stir in the chopped fresh dill for extra flavor.
5. Seal and Refrigerate: Close the jar or container tightly and place it in the fridge for at least 2 hours, or up to 2 weeks. The longer they sit, the tastier they become!
6. Serve: Enjoy your Pickled Cherry Tomatoes, Red Onions, and Cucumbers as a tasty treat or side dish.
Pimento Cheese Recipe
Ingredients:
– 2.5 cups shredded sharp cheddar
– 1.5 cups shredded extra sharp white cheddar
– 1 cup pimentos, diced
– 1-2 jalapeños, diced (optional)
– 1/2 cup mayo
– 3/4 tsp vinegar-based hot sauce (optional)
– 1/2 tsp celery salt
– 1/4 tsp white pepper
– 1/8 tsp salt
Instructions:
1. In a large bowl, mix all ingredients together until well combined .
.2. Serve as a sandwich between two slices of white bread 
, or enjoy as a dip with crackers or veggies 
.
, or enjoy as a dip with crackers or veggies .3. Store leftovers in an airtight container in the fridge for up to one week.
Avocado Tuna Salad
Ingredients:
• 2 cans (5 oz each) tuna, drained
• 2 ripe avocados, peeled, pitted, and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and black pepper to taste
• Bread or crackers for serving
Instructions:
1. In a bowl, I combine tuna, diced avocado, red onion, celery, and chopped cilantro.
2. I squeeze lime juice over the mixture and gently toss to combine.
3. I season with salt and black pepper to taste.
4. I serve the avocado tuna salad on bread or crackers.
Notes:
• Add a hint of hot sauce for a spicy kick.
• Enjoy the salad on a bed of lettuce for a low-carb option.
Sausage Zucchini Soup
-2 lbs sweet italian sausage
-2 cans diced tomatoes
-2 zucchini’s (sliced and quartered)
-1 large green bell pepper (diced)
-1 Tbsp minced garlic
-32 or 48 oz carton chicken broth (depends on your liking)
Sear and brown the Italian sausage. Then add all remaining ingredients. Pressure cook on high for 7 min then quick release.
Optional – add rice, top with shredded cheese
PEPPER STEAK IN A CROCK POT OMG DON’T LOSE THIS–
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
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.
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. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Roasted Vegetable and Lentil Salad with Tahini Dressing
Ingredients:
For the Roasted Vegetables:
3 tablespoons extra virgin olive oil
800 grams Kent pumpkin (or any variety), peeled, cuted
500 grams beetroot (about 3 medium), peeled and sliced
300 grams yellow squash (about 3 medium), cuted
For the Tahini Dressing:
1 tablespoon hulled tahini
2 teaspoons honey
Pinch of sea salt
80 ml extra virgin olive oil
1 small garlic clove, minced (optional)
60 ml fresh lemon juice
For the Salad Assembly:
150 grams mixed lettuce leaves
½ cup olives
400 grams canned lentils, strained and rinsed
Fresh dill for garnish
Directions:
1. Preheat the Oven:
Preheat your oven to 200°C (390°F).
2. Prepare the Vegetables:
Place the pumpkin in a baking dish, drizzle with olive oil, and toss to coat evenly. Spread the pieces out evenly.
In a separate baking dish, add the beetroot , drizzle with olive oil, and toss to coat.
In another dish, place the yellow squash, drizzle with olive oil, and toss to coat evenly.
3. Roast the Vegetables:
Place the pumpkin, beetroot, and yellow squash trays into the preheated oven. Roast for 55 minutes, flipping the vegetables halfway through for even
5. Prepare the Tahini Dressing:
In a small bowl, whisk together the tahini, olive oil, lemon juice, honey, sea salt, and minced garlic (optional). Mix until smooth and creamy.
6. Cool the Vegetables:
Once the roasting is done, remove the squash and beetroot from the oven after 55 minutes, but leave the pumpkin in for an additional 10 minutes. Allow all the vegetables to cool to room temperature.
7. Assemble the Salad:
To assemble, spread the mixed lettuce leaves across the base of a large serving platter. Add the roasted vegetables, lentils, and olives. . Garnish with fresh dill and drizzle the tahini dressing over the salad.
Chicken Soup
Ingredients
1 pound chicken breasts, cooked and shredded
4 cups chicken broth
3 cloves garlic, minced
2 cups cooked chicken, shredded (rotisserie chicken works great)
4 cups chicken broth
1 can (10 oz) diced tomatoes with green chilies
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 cup milk
1 cup fresh jalapeños, chopped (remove seeds for less heat)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
Optional toppings: extra cheese, crushed tortilla chips, sour cream
Preparation
Step 1: Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 2: Add Chicken and Broth
Add the shredded chicken to the pot, mixing well with the onions and garlic. Pour in the chicken broth and add the diced tomatoes with green chilies. Stir to combine and bring to a simmer.
Step 3: Incorporate Cream Cheese
Reduce the heat to low and add the softened cream cheese to the pot. Stir until the cream cheese is completely melted and incorporated into the soup.
Step 4: Add Jalapeños and Spices
Add the chopped jalapeños, chili powder, and cumin to the pot. Mix well, and let the soup simmer for another 10-15 minutes. Adjust the seasoning with salt and pepper as needed.
Step 5: Final Touches
Stir in the shredded cheddar cheese and milk, allowing the cheese to melt and the soup to become creamy. Let it cook for an additional 5 minutes, stirring occasionally.
Easy Pecan Pie Bars
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
3 large eggs
1 cup light corn syrup
1 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Directions:
Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a medium bowl, combine the flour, softened butter, granulated sugar, and salt until the mixture is crumbly. Press it evenly into the bottom of the prepared pan.
Bake the crust for 15-20 minutes, or until lightly golden.
In another bowl, whisk together the eggs, corn syrup, brown sugar, and vanilla extract. Stir in the chopped pecans.
Pour the pecan mixture over the baked crust and return to the oven. Bake for an additional 25-30 minutes, or until the filling is set.
Allow the bars to cool completely before cutting into squares.
Prep Time: 15 minutes | Baking Time: 45 minutes | Total Time: 1 hour
Kcal: 290 kcal per bar | Servings: 24 bars
Cauliflower soup!
*Ingredients:*
– 1 medium head cauliflower, broken into florets
– 1 medium carrot, shredded
– 1/4 cup chopped celery
– 1 medium leek, cleaned and chopped
– 2-1/2 cups water
– 2 teaspoons chicken bouillon or 1 vegetable bouillon cube
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– 3/4 teaspoon salt
– 1/8 teaspoon pepper
– 2 cups low-fat milk
– 1 cup grated cheddar cheese
– 1/2 to 1 teaspoon spicy sauce (optional)
*Instructions:*
1. In a large pot, sauté the cauliflower, carrot, celery and leek in butter until tender.
2. Add water and bouillon, bringing to a boil and then simmering until vegetables are soft.
3. Blend soup until smooth.
4. In a separate saucepan, make a roux with flour and butter, then gradually add milk, whisking until thickened.
5. Combine the roux with the soup and add cheese, stirring until melted.
6. Season with salt, pepper and spicy sauce (if using).
7. Serve hot.
*Preparation Time:* 20 minutes
*Cooking Time:* 20-25 minutes
*Total Duration:* 40-45 minutes
*Tips:*
– For a creamier soup, add more cheese or use heavy cream.
– Customize with spices or herbs to taste.
– Serve with crusty bread or crackers.
Enjoy your delicious cauliflower soup!
Mediterranean Roasted Chicken Breasts with Tomatoes & Cannellini Beans
Ingredients for the chicken:
⅓ cup extra-virgin olive oil
4 garlic cloves, pressed
1 teaspoon smoked paprika
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon sriracha chili sauce*
1 teaspoon kosher salt
1 medium lemon, very thinly sliced
4 chicken breast halves, boned, but with skin left on (You can use the whole breast with skin and bones, if desired.)
2 15 ounce cans cannellini beans, rinsed and drained
2 pints cherry tomatoes. I like to use one pint of red and one of yellow or orange just to make it pretty
1 cup chopped fresh cilantro, divided
Ingredients for the sauce:
½ cup plain yogurt or Greek yogurt
1 medium ripe avocado, smoothly mashed
Juice of 1 lemon
2 teaspoons extra virgin olive oil
½ teaspoon sea salt
Directions:
1. Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.
2. Heat 1 tablespoon of olive oil in a large sauté pan. Rub each chicken breast with about 2 teaspoons of the olive oil/spice mixture. Place in heated pan, skin side down and sauté for several minutes until skin is golden brown. Remove from pan and place in a large oven-safe dish.
3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices and 1/2 cup cilantro, stirring gently to coat. Add to dish with chicken, surrounding chicken, but not covering. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with 1/2 cup cilantro. Serve with Greek yogurt sauce.
Directions for the Greek yogurt sauce:
1. Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.
Serves 4-6 depending on how large the chicken breasts are.
Pineapple Chicken and Rice
A sweet and savory tropical dish.
Ingredients:
1 pound boneless, skinless chicken breasts, thinly sliced
1 tablespoon olive oil
1/2 onion, chopped
1 can (15 oz) pineapple chunks, drained
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 cups cooked rice
Instructions:
Cook chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned. Remove from skillet and set aside.
Sauté onion: Add onion to the skillet and cook until softened.
Add pineapple: Stir in pineapple chunks, soy sauce, honey, rice vinegar, garlic, and red pepper flakes (if using).
Combine: Return chicken to the skillet and toss to coat.
Serve: Serve over cooked rice.
Tips:
For a spicier dish, add more red pepper flakes.
Serve with a side salad or steamed vegetables.
Enjoy this tropical twist on a classic chicken dish!
Artichoke casserole!
Screenshot if you’d like. Question marks are for visual measurements from the video. 
Preheat oven to 350°-375°
*20 oz frozen or canned artichokes.
*3 cloves fresh garlic, chopped
*fresh parsley (3 tablespoons?)
*1/2 cup grated cheese (Parmesan?)
*1 cup bread crumbs
{looks like about 1-2 teaspoons of each of the following?}
*salt/pepper
*garlic powder
*onion powder
*zest of one lemon
*olive oil to moisten everything. Stir together.
*block of mozzarella, cubed (16 oz.?)
Coat bottom of baking dish with olive oil. Add 1/2 of artichoke mixture, compressing into bottom of dish. Top with 1/2 of mozzarella, then rest of mixture, then rest of mozzarella, again, compressing.
Bake 30-35 min., browning under broiler at the end if desired. Can be made ahead & bake the day of serving.
Caramel Banana Pecan Cake 
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 bananas)
1 cup sour cream
1 cup chopped pecans
1/2 cup caramel sauce, plus extra for drizzling
1 cup banana slices (for garnish)
Extra pecans (for garnish)
Directions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the mashed bananas and sour cream to the butter mixture and stir until well combined.
Gradually add the flour mixture, mixing just until incorporated. Fold in the chopped pecans.
Divide the batter evenly among the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To assemble, place one cake layer on a serving plate and spread a layer of caramel sauce on top. Repeat with the second layer, then place the third layer on top. Drizzle the top with additional caramel sauce.
Garnish with banana slices and extra pecans. Serve with extra caramel sauce if desired. Enjoy!
Extra creamy slow cooker cheeseburger soup!! 
Ingredients 
– 1 pound ground beef 
– 1 small onion, chopped
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 cup diced potatoes (about 2 medium potatoes)
– 1 cup shredded carrots
– 1 cup frozen peas
– 1 cup cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: chopped green onions or crumbled bacon for garnish
Preparation
1. Cook Beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and transfer the beef to the slow cooker.
2. Add Aromatics: Add the chopped onion and minced garlic to the slow cooker with the beef.
3. Add Vegetables and Broth: Pour in the beef broth, diced potatoes, shredded carrots, and frozen peas. Stir to combine.
4. Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender.
5. Add Cream and Cheese: About 30 minutes before serving, cut the cream cheese into cubes and add it to the slow cooker. Stir until the cream cheese is fully melted and incorporated. Then stir in the shredded cheddar cheese and milk. Continue to cook until the cheese is melted and the soup is creamy.
6. Season and Serve: Stir in the Worcestershire sauce, dried thyme, paprika, salt, and pepper. Taste and adjust seasoning as needed. Serve hot, garnished with chopped green onions or crumbled bacon if desired.
Barefoot Contessa Pear and Blue Cheese Salad 
Ingredients:
For the Salad:
6 cups mixed greens (arugula, spinach, or mesclun mix)
2 ripe pears, thinly sliced
½ cup crumbled blue cheese (such as Roquefort or Gorgonzola)
½ cup toasted walnuts or pecans
¼ cup dried cranberries (optional)
For the Vinaigrette:
¼ cup freshly squeezed lemon juice (about 2 lemons)
¼ cup olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper to taste
Instructions:
Prepare the Vinaigrette:
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper.
Gradually add the olive oil while whisking until the vinaigrette is well emulsified. Set aside.
Assemble the Salad: 3. Place the mixed greens in a large salad bowl. 4. Top with the sliced pears, crumbled blue cheese, toasted walnuts, and dried cranberries (if using).
Dress and Serve: 5. Drizzle the vinaigrette over the salad and toss gently to coat. 6. Serve immediately, garnished with extra blue cheese or walnuts if desired.
Details:
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Tips:
Use firm but ripe pears for the best texture and flavor.
For a heartier version, add grilled chicken or prosciutto.
Broccoli Cheddar Soup
Recipe
5 tbsp unsalted butter
½ onion chopped
⅓ cups all purpose flour
2 cups chicken stock
1 celery stalk finely diced
2½ cup broccoli chopped into bite sized pieces
2 cups whole milk
2 cups shredded cheddar
salt and pepper to taste
Garnish:
shredded cheddar
Toasted sliced baguette
Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
Whisk in flour and cook for about 2 minutes.
Stir in chicken stock and season generously with salt and pepper.
Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes.
Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese.
Season with salt and pepper and top with more cheddar. Serve.
Slow Cooker Potatoes
Perfect for busy nights and cooler days!
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
Begin by thoroughly greasing the inside of your slow cooker with cooking spray or butter to prevent sticking.
Wash and peel the potatoes (if desired), then thinly slice them, ensuring even thickness for consistent cooking.
In a large mixing bowl, combine the thinly sliced potatoes with the melted butter, ensuring each slice is coated. Sprinkle the Lipton Onion Soup mix over the potatoes and mix well to evenly distribute the flavors.
If using cheese, add the shredded cheddar to the potato mixture and blend it through.
Carefully layer the seasoned potatoes into the slow cooker and pour the chicken broth or water over the top. The liquid will help steam the potatoes to a tender finish while the slow cooker cooks.
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 specific slow cooker and the thickness of your potato slices.
Once the potatoes are tender and cooked through, taste and adjust seasoning with salt and pepper
Crack Chicken Noodle Soup 
Ingredients:
2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
3 cups cooked chicken, shredded
1 (8-ounce) package of egg noodles
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1 (8-ounce) package cream cheese, softened
1 packet ranch seasoning mix
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
• In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
• Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken and egg noodles, cooking until the noodles are tender, about 8-10 minutes.
• Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, softened cream cheese, and ranch seasoning mix. Continue to cook until the cheese is melted and the soup is creamy, about 5 minutes.
• Season with salt and pepper to taste. Remove from heat and let the soup sit for a few minutes to thicken.
• Serve hot, garnished with chopped fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Servings: 6 servings
Crock Pot Green Enchilada Chicken Soup
Ingredients
2.5 lbs of boneless skinless Chicken Breasts or thighs
28 oz can of Green Enchilada sauce
24oz of Chicken broth
1 Cup half and half or heavy whipping cream
2 Cups Monterey jack cheese
4 oz cream cheese, cubed at room temp
4oz Green Salsa ( salsa verde)
Salt and Pepper to taste
Directions
1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth…cook on low for 6-8 hrs
2. About 30 min before serving Remove Chicken and Shred. the add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. stir until cheeses are melted.
you can add additional salsa for taste.
3. You can top with sliced avocado, Cilantro, green onion and sour cream.
Moist Carrot Zucchini Cake with Cream Cheese Frosting
Ingredients:
1 1/2 cups grated carrots
1 cup grated zucchini
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
3/4 cup granulated sugar
3/4 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup chopped walnuts for garnish (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine the vegetable oil, granulated sugar, and brown sugar. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, zucchini, and chopped walnuts (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until creamy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Garnish with chopped walnuts, if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 10 servings
Lemon Garlic Parmesan Ravioli with Asparagus and Tomatoes
Ingredients:
1 tablespoon olive oil
1 pound asparagus, ends trimmed, cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt and pepper to taste
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
1 package (20 ounces) refrigerated cheese ravioli
Directions:
Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the cheese ravioli according to package instructions. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the asparagus and cook for about 3-4 minutes until slightly tender. Add the cherry tomatoes and minced garlic, cooking for an additional 2-3 minutes, until the tomatoes begin to soften. Season with salt and pepper.
Prepare the Sauce: Pour in the chicken broth and lemon juice. Stir, allowing the mixture to simmer for about 2 minutes. Add the fresh basil and parsley, stirring to combine.
Combine Ravioli and Sauce: Add the cooked ravioli to the skillet, gently tossing everything together. Sprinkle in 1/4 cup of grated Parmesan cheese, stirring until melted and well incorporated.
Serve: Plate the ravioli, topping with extra Parmesan cheese as desired. Serve immediately.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Sausage Stuffed Acorn Squash
Ingredients
Acorn squash
2 acorn squash medium
2 tablespoons olive oil
¼ teaspoon salt or more
black pepper freshly ground
Sausage filling
1 tablespoon olive oil
1 onion small, diced
10 oz Italian sausage spicy, crumbled
4 cloves garlic minced
1 tablespoon Italian seasoning
4 oz spinach fresh
½ cup dried cranberries
½ cup pecans chopped
US Customary – Metric
Instructions
Roast acorn squash
Preheat oven to 400 F.
Prepare the acorn squash. Cut off the top and the bottom of each acorn squash to create a flat base. Keep fingers away from the knife to avoid injury. And, make sure not to cut too deep into the base of the squash. Slice each squash in half. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place acorn squash cut sides up on a baking sheet. Drizzle the cut sides of acorn squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper. Turn the squash over, and place it cut sides down on a baking sheet.
Roast in the preheated oven at 400 F for 30 minutes.
Make sausage filling
Make the sausage filling while the squash is being roasted in the oven.
In a large skillet, heat olive oil, add diced onion, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.
Add crumbled sausage, minced garlic, and Italian seasoning and cook for about 5 minutes or more on medium heat until the sausage is completely cooked through.
Add fresh spinach and cook for another 5 minutes on medium heat until the spinach wilts.
Add dried cranberries and chopped pecans and mix everything.
Season with salt and pepper. Probably not necessary since the sausage is already usually salty (unless you use sweet sausage which I do not recommend).
How to stuff acorn squash
By this time, you have roasted the acorn squash for 30 minutes. Remove them from the oven and turn cooked squash halves cut sides up.
Divide the sausage filling among the 4 halves and stuff the squash until the mixture is leveled or a little bit higher.
Bake the stuffed acorn squash in the preheated oven at 350 F for 10 or 20 more minutes until the sausage mixture is heated through.
Potatoes with Creamy Garlic Sauce
These tender potatoes are smothered in a rich, creamy garlic sauce, making them the perfect side dish for any meal.
**Ingredients**:
– 2 lbs baby potatoes, halved
– 2 tablespoons butter
– 4 garlic cloves, minced
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– 1 teaspoon dried thyme (or fresh thyme)
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
**Directions**:
1. **Boil the Potatoes**:
– In a large pot, boil the halved baby potatoes in salted water until fork-tender, about 10-12 minutes.
– Drain and set aside.
2. **Make the Garlic Cream Sauce**:
– In a large skillet, melt the butter over medium heat.
– Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
– Pour in the heavy cream and bring it to a simmer.
– Stir in the Parmesan cheese and thyme, cooking until the sauce thickens slightly, about 3-5 minutes.
3. **Combine and Serve**:
– Add the cooked potatoes to the skillet, tossing them gently in the creamy garlic sauce.
– Season with salt and pepper to taste.
– Garnish with fresh parsley, if desired.
4. **Serve Hot**:
– Serve immediately as a side dish with your favorite main course.
**Prep Time**: 10 minutes
**Cooking Time**: 20 minutes
**Total Time**: 30 minutes
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats 
Ingredients:
– 2 medium zucchini
– 1 tablespoon extra virgin olive oil
– 2 cups fresh spinach (or ¼ cup thawed frozen spinach)
– ½ cup sliced mushrooms
– 1 teaspoon minced garlic
– 1 tablespoon fresh chopped basil
– ½ cup ricotta cheese
– ¼ cup shredded mozzarella cheese
– ¼ teaspoon kosher salt
– Pinch of black pepper
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
2. Prepare the Zucchini:
Slice the zucchini in half lengthwise, then scoop out the seeds and some flesh to create a “boat” shape, leaving a ¼-inch border of zucchini. Place the zucchini halves, cut side up, on the prepared baking sheet. Drizzle the zucchini with a little olive oil and season with a pinch of salt and pepper. Set aside.
3. Prepare the Filling:
Heat 1 tablespoon of olive oil over medium heat in a skillet. Add minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook for 3-4 minutes until softened. Stir in the spinach (ensure frozen spinach is thawed and well-drained) and cook for an additional 2-3 minutes until wilted. Remove from heat and stir in the fresh chopped basil. Let the mixture cool slightly.
4. Mix the Ricotta Filling:
In a mixing bowl, combine the spinach and mushroom mixture with ricotta cheese. Mix well until evenly combined.
5. Stuff the Zucchini Boats:
Generously fill each zucchini half with the ricotta, spinach, and mushroom mixture. Sprinkle shredded mozzarella cheese evenly over the top of the filled zucchini.
6. Bake the Zucchini Boats:
Place the stuffed zucchini boats on the prepared baking sheet into the preheated oven. Bake for 20-25 minutes, or until the cheese is melted and golden, and the zucchini is tender.
7. Serve and Garnish:
Remove from the oven and allow the zucchini boats to cool slightly. If desired, garnish with additional fresh basil or a drizzle of olive oil before serving.
Enjoy 
Japanese Spinach Salad with Sesame Dressing
Ingredients:
1 bunch fresh spinach, washed and trimmed
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
Salt, to taste
Directions:
Bring a pot of water to a boil. Blanch the spinach in the boiling water for about 1 minute, then immediately transfer to a bowl of ice water to stop the cooking process. Drain the spinach and squeeze out excess water.
In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant, stirring frequently to prevent burning. Remove from heat and let them cool.
In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, minced garlic, grated ginger, and a pinch of salt until the sugar is dissolved.
Place the blanched spinach in a serving bowl. Pour the sesame dressing over the spinach and toss gently to coat.
Sprinkle the toasted sesame seeds over the salad just before serving.
Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde
Ingredients
For the Avocado Salsa Verde:
2 medium tomatillos, husked and rinsed
1/2 jalapeno, sliced (seeds removed if you prefer less spice)
1 large California Avocado, peeled and pit removed
1/4 cup cilantro leaves, packed
1/2 lime, juiced
salt, to taste
For the Black Beans:
1 black beans, 14.5 oz can, mostly drained
1/2 tsp each: Chili Powder, Garlic Powder, Cumin
1/2 lime, juiced
pinch salt
For the Tostadas:
8 corn tostada shells, crunchy
1 cup cheddar cheese, finely shredded
8 eggs
salt and pepper
cotija cheese
cilantro, fresh
cherry tomatoes, sliced
Instructions
For the Avocado Salsa Verde:
Combine all the ingredients in a food processor or blender and pulse a few times, until mixture is mostly combined, but still slightly chunky. Set aside. (can be made up to a week ahead of time, store in an air-tight container in the fridge)
For the black beans:
Combine all the ingredients in a food processor or blender and blend until smooth. These can be made up to 4 days ahead of time. (store in an air-tight container in the fridge)
For the Tostadas:
Preheat oven to 400 degrees F. Line a large baking sheet with tinfoil and lightly spray with cooking spray. Place the tostada shells in an even layer on the baking sheet.
Spread about 1 to 2 tablespoons of the black bean mixture over the top of each tostada, then sprinkle with a couple tablespoons of shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
Meanwhile cook your eggs to your preference. The eggs pictured are “sunny side up.” Lightly coat a skillet with non-stick spray and heat over medium-high heat. Crack the egg into the skillet, season with salt and pepper, and cook for 2 to 3 minutes, until whites have set and yolk is still runny.
Place cooked eggs on top of the hot tostadas, top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija cheese. Enjoy!
Notes
The Avocado Salsa Verde and Black Beans can be made ahead of time and stored in the fridge for a quick weekday breakfast!
ROASTED ACORN SQUASH
Ingredients
2 acorn squash (small to medium sized)
¼ cup extra-virgin olive oil
1 cup finely grated parmesan cheese
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
Instructions
Preheat the oven to 425°F (220°C). Slice the top and bottom of the squash, then place it on a flat end and slice it in half. Scoop out the seeds with a spoon, then slice each half into slices about 1-inch thick.
Add the squash to a large mixing bowl along with the oil, parmesan, garlic, salt, basil, thyme, and oregano. Use your hand to toss the ingredients together, until well mixed.
Place the squash slices on a parchment-lined baking tray. If there’s extra parmesan herb mixture in the bowl, just press that onto the top side of the slices. Bake for 20 to 25 minutes, until soft and lightly golden on top.
Transfer the roasted acorn squash to a serving platter and enjoy!
Sweet Macaroni Salad
Ingredients:
1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
Instructions:
Cook the macaroni: Boil the elbow macaroni according to the package directions until al dente. Drain and rinse with cold water to cool it down. Ensure the pasta is well-drained. 
Prepare the vegetables: In a large mixing bowl, combine the cooked macaroni, shredded carrots, chopped green pepper, and chopped red onion. 
Make the dressing: In another bowl, whisk together the mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until the sugar is fully dissolved and the dressing is smooth. 
Combine and chill: Pour the dressing over the macaroni and vegetables. Stir well to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 2 hours, but overnight is best to let the flavors meld. 
Serving Suggestion: This sweet macaroni salad is perfect for barbecues, potlucks, and family gatherings. It pairs well with grilled meats and other picnic sides.
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Servings: 16
Potato and Bacon Soup
This creamy potato and bacon soup is a comforting dish packed with flavor. It’s perfect for chilly days and makes for a hearty meal!
Ingredients:
4 large russet potatoes, peeled and diced
6 slices of bacon, chopped
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream (or milk for a lighter option)
1 tsp dried thyme (optional)
Salt and pepper to taste
Chopped green onions or chives, for garnish
Shredded cheddar cheese, for serving (optional)
Instructions:
Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel to drain. Leave about 2 tablespoons of bacon drippings in the pot.
Sauté the Vegetables:
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Potatoes and Broth:
Add the diced potatoes, chicken or vegetable broth, and dried thyme (if using) to the pot. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Blend the Soup:
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot. (For a chunkier texture, blend only a portion.)
Stir in Cream:
Stir in the heavy cream and season with salt and pepper to taste. Let the soup heat through for another 5 minutes.
Serve:
Ladle the soup into bowls and top with the crispy bacon, chopped green onions or chives, and shredded cheddar cheese if desired.
Serving Suggestions:
This soup pairs wonderfully with crusty bread or a simple side salad.
For an extra kick, add a dash of hot sauce or some freshly cracked black pepper.
Enjoy this creamy and savory potato and bacon soup that’s sure to warm you up! 
French Onion Soup:
Ingredients
2 cups thinly sliced Yellow Sweet Onions
2 tablespoons Butter
1 can (15-ounce) Chicken Broth
1/4 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper
2 Chicken Bouillon Cubes
1/4 cup compressed Velveeta Cheese (either cubed or shredded)
1 1/2 to 1 3/4 cups Thick White Sauce (recipe below)
Shredded Cheddar Cheese for garnish
White Sauce Ingredients:
3 tablespoons Butter
3 tablespoons Flour
1/4 teaspoon Salt
1 1/2 cups Whole Milk
How To Make French Onion Soup
WHITE SAUCE:
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
SOUP:
In 2-quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese.
White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
Spicy Cajun White Chicken Chili with Andouille Sausage
Ingredients:
1 tablespoon oil
1 pound andouille sausage, sliced or diced
1 pound boneless, skinless chicken breasts or thighs
1 teaspoon cajun seasoning (for chicken)
1 tablespoon butter
1 cup onion, diced
1 cup celery, diced
1 cup bell pepper, diced
1 jalapeño pepper, finely diced
4 cloves garlic, chopped
1 teaspoon ground cumin
1 tablespoon cajun seasoning
4 cups chicken broth
2 (14.5 oz) cans white beans, rinsed and drained
1/2 cup salsa verde
1/2 cup sour cream (or crema, heavy cream, or 4 oz cream cheese)
1/4 cup grated parmigiano reggiano (or cotija)
1 tablespoon lime juice (optional)
2 tablespoons chopped cilantro or parsley (optional)
2 green onions, thinly sliced (optional)
Salt and pepper to taste
Directions:
Cook the Sausage:
Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the andouille sausage and cook for about 5-7 minutes until browned. Set aside.
Cook the Chicken:
Season the chicken with 1 teaspoon of cajun seasoning. In the same saucepan, cook the chicken until lightly golden brown, about 5-7 minutes. Set aside with the sausage.
Sauté the Vegetables:
Add 1 tablespoon of butter to the saucepan. Once melted, add the diced onion, celery, bell pepper, and jalapeño. Cook for 7-10 minutes, or until the vegetables are tender.
Add Spices and Broth:
Stir in the chopped garlic, cumin, and 1 tablespoon of cajun seasoning. Cook for about 1 minute until fragrant. Add the chicken broth, white beans, salsa verde, cooked sausage, and chicken. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Shred the Chicken:
Turn off the heat. Remove the chicken, shred or slice it, then return it to the pot.
Finish the Chili:
Stir in the sour cream and grated parmesan (or cotija) and allow it to melt into the chili. Add lime juice, cilantro, and green onions if desired. Season with salt and pepper to taste before serving.
Prep Time: 15 minutes
Cook Time: 40 minutes
Crispy Onion Rings
Ingredients:
2 large onions, cut into 1/2-inch rings
1 cup all-purpose flour 1 cup buttermilk 1 cup breadcrumbs 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon salt
1/2 teaspoon black pepper Vegetable oil for fryingInstructions:
Peel the onions and cut them into 1/2-inch rings. Separate the rings and set aside. In a bowl, combine the flour, paprika, garlic powder, salt, and black pepper. Mix well to create the dredge mixture.
Dip each onion ring into the buttermilk, ensuring it is fully coated. Coat the buttermilk-soaked onion ring with the dredge mixture, pressing gently to adhere the coating.
Dip the coated onion ring into the breadcrumbs, pressing to ensure an even coating. For an extra crispy texture, repeat the buttermilk and breadcrumbs coating process (Optional).
In a large, deep skillet, heat vegetable oil to 350°F (180°C). Carefully place the coated onion rings into the hot oil, a few at a time, avoiding overcrowding. Fry the onion rings for 2-3 minutes on each side or until they turn golden brown and crispy.
Serve the crispy onion rings immediately while they are still warm and…
Beef Barley Soup
INGREDIENTS:
2 tablespoons vegetable oil
2–3 lbs chuck roast
2 carrots sliced in thin rounds
2 stalks celery sliced thin
1 medium onion chopped fine
3 cloves garlic crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon ground thyme
6 cups low sodium beef broth
1 can diced tomatoes (14.5 ounce)
1 bay leaf
2/3 cup medium Barley
1 can corn drained (14.5 ounce)
INSTRUCTIONS:In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly.
Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork tender. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.
Remove roast from the pot and trim cutting the beef away from any gristle or fat. Cut or shred into bite size chunks and return to the pot. Serve & enjoy!!
APPLE FRIES
Ingredients
4 large tart/crisp apples, Granny Smith, Pink Lady, or Honeycrisp
1 cup whole milk
1 cup all-purpose flour
4 tablespoons granulated sugar, divided into 1 tablespoon and 3 tablespoons
1 tablespoon cornstarch
1½ teaspoons cinnamon, divided into 1 teaspoon and ½ teaspoon
¼ cup vegetable oil, for frying
Instructions
Peel, core, and slice your apples into ½-inch to ¾-inch slices. Place them in a large bowl and pour over the milk. Toss to coat. Set aside.
In a pie plate or shallow dish for dredging, combine the flour, cornstarch, 1 tablespoon sugar, and 1 teaspoon cinnamon.
In a small bowl, combine 3 tablespoons sugar with ½ teaspoon cinnamon. Stir, then set aside.
Take about 6 to 8 apple slices out of the milk, let them drip off any excess milk, and place them into the flour mixture. Toss them gently to evenly coat on all sides. Place them on a large plate or tray, and repeat until all the apple slices are coated in the flour mixture.
Add ¼ cup of the vegetable oil to a medium-sized skillet that is set to medium heat. Place a paper towel-lined rimmed baking sheet, or large plate, next to your stovetop. This is where you will place your apple slices once fried to drain excess oil.
Fry 6 to 8 coated apple slices on each side for 1 to 1½ minutes per side, or until lightly golden. Transfer fried apple slices onto the paper towel-lined baking sheet. Sprinkle with the cinnamon-sugar mixture, then transfer to a serving plate.
Repeat until all apple slices are fried and sprinkled with the cinnamon-sugar mixture.
Because this recipe makes so many apple fries, you may need to drain your oil after frying half (or even a third) of the apple slices, then place a fresh ¼ cup of oil back into the pan to fry the remaining apple slices.
Notes
I highly recommend keeping your apple slices no smaller than ½-inch and not as big as 1-inch. When they are too thin, they tend to get too soft with frying and too thick, then you still have too much of a crunch to your apples.
Because this recipe makes so many apple fries, you may need to drain your oil after frying half (or even a third) of the apple slices, then place a fresh ¼ cup of oil back into the pan to fry the remaining apple slices. As you fry your apple slices, some of the excess batter will come off and into the hot oil, making it very dark, and as a result, your apple slices will be darker when fried. This is very normal when frying anything with a coating.
You can also serve your platter of fried apples drizzled with warm caramel sauce if you do not wish to serve it with a dipping sauce.
Lemon Herb Shrimp Bowl with Strawberry-Basil Topping 
This Lemon Herb Shrimp Bowl with Strawberry-Basil Topping is a vibrant, light meal that’s packed with flavor! Featuring lemon herb-marinated shrimp on a bed of creamy coconut rice, topped with a refreshing strawberry-basil blend and a hint of lime zest, it’s perfect for warm days or anytime you’re craving a fresh, tropical-inspired dish. 
Ingredients:
Lemon Herb Shrimp:
1 lb shrimp, peeled and deveined
2 tbsp olive oil
Zest of 1 lemon 
2 tbsp lemon juice
2 garlic cloves, minced
1 tbsp fresh basil or parsley, chopped
Salt & pepper to taste
Coconut Rice:
1 cup jasmine or basmati rice
1 cup coconut milk 
1/2 cup water
1/2 tsp salt
Strawberry-Basil Topping:
1 cup fresh strawberries, diced
1/4 cup fresh basil, chopped
Zest of 1 lime
Salt & pepper to taste
Instructions:
Marinate the Shrimp: In a bowl, mix together olive oil, lemon zest, lemon juice, minced garlic, basil or parsley, salt, and pepper. Add the shrimp and toss to coat evenly. Let it marinate for 15-20 minutes.
Prepare the Coconut Rice: Rinse the rice, then combine with coconut milk, water, and salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and infused with coconut flavor. Fluff with a fork when done.
Make the Strawberry-Basil Topping: In a bowl, gently combine diced strawberries, chopped basil, and lime zest. Season with a touch of salt and pepper to taste.
Cook the Shrimp: Heat a skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and fully cooked.
Assemble the Bowl: In a serving bowl, start with a bed of coconut rice, layer on the lemon herb shrimp, and top with the strawberry-basil mixture. Garnish with additional lime zest for extra brightness if desired.
This bowl is a delightful mix of fresh, citrusy, and slightly sweet flavors—a perfect combination for a satisfying and unique meal!
Rustic White Bean and Bacon Soup
Ingredients:
1-pound white northern beans, picked over, rinsed, and soaked overnight
8 ounces bacon, chopped into 1-inch pieces
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 cloves garlic, minced
A pinch of red pepper flakes (optional)
6 cups chicken or vegetable broth
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
2 bay leaves
1/4 cup grated Parmigiano Reggiano (optional)
Salt and pepper, to taste
1 tablespoon chopped parsley (optional)
Directions:
Cook the Bacon: In a large saucepan, fry the bacon until it’s crispy. Remove the bacon and set it aside on paper towels to drain. Discard all but 2 tablespoons of bacon grease from the pan.
Sauté Vegetables: Add the onions, celery, and carrots to the pan and sauté over medium-high heat until they are tender, which should take about 7-10 minutes.
Add Garlic and Spices: Stir in the chopped garlic and red pepper flakes, cooking until fragrant, about 1 minute.
Deglaze the Pan: Pour in half a cup of the broth to deglaze the pan, scraping the browned bits off the bottom with a wooden spoon as the broth simmers.
Simmer the Soup: Add the remaining broth, soaked beans, thyme, and bay leaves. Bring to a boil, then lower the heat and let it simmer, covered, until the beans are tender, about 1.5 to 2 hours. Remove the bay leaves at the end of cooking.
Finish with Cheese and Bacon: Turn off the heat, stir in the grated Parmigiano Reggiano to melt, and add the cooked bacon. Season with salt and pepper to taste.
Garnish and Serve: Sprinkle with chopped parsley before serving, if using.
Hot and sour soup!
Main Ingredients:
Chicken broth or vegetable broth: 6 cups
Shiitake mushrooms or button mushrooms: 1 cup, thinly sliced
Tofu: 1 cup, firm and cut into small cubes
Bamboo shoots: ½ cup, thinly sliced
Soy sauce: 3 tablespoons
Rice vinegar: 3 tablespoons (adjust for more tang if needed)
Sesame oil: 1 tablespoon
Cornstarch: 2 tablespoons, mixed with 4 tablespoons of water to form a slurry
Eggs: 2, lightly beaten
Ground white pepper: ½ teaspoon (or to taste)
Chili paste or chili oil: 1 tablespoon (optional, for extra spice)
Scallions: 2, thinly sliced for garnish
Optional Add-Ins:
Pork or chicken strips: ½ cup, cooked and thinly sliced
Wood ear mushrooms: ½ cup, rehydrated and sliced
Fresh ginger: 1 teaspoon, finely grated
Instructions:
Step 1: Prepare the Base
In a large pot, bring the chicken broth or vegetable broth to a gentle boil over medium-high heat.
Add the sliced mushrooms, bamboo shoots, and tofu to the pot. Let them simmer for 5-7 minutes to soften and infuse flavor.
Step 2: Add Seasonings
Stir in the soy sauce and rice vinegar.
Add sesame oil and ground white pepper to build a depth of flavor.
For extra heat, add chili paste or chili oil if desired.
Step 3: Thicken the Soup
Slowly pour the cornstarch slurry into the simmering soup while continuously stirring. Let it cook for 2-3 minutes until the soup starts to thicken.
Step 4: Create the Egg Ribbons
Turn down the heat to low and carefully drizzle the beaten eggs into the soup in a thin stream while gently stirring with a fork or whisk. This will create delicate egg ribbons.
Step 5: Final Touches
Taste the soup and adjust seasoning with additional soy sauce or vinegar as needed.
Ladle the soup into bowls and garnish with scallions.
ZUPPA TOSCANA SOUP! 
Ingredients
1 ½ lbs Yukon Gold potatoes diced
1 lb ground Italian sausage
6 pieces bacon cooked and crumbled
5 cups chicken stock
1 cup heavy whipping cream
2 cups chopped fresh kale
3 garlic cloves minced
1 medium white onion peeled and diced
salt and black pepper to taste
Instructions
In a large stockpot over medium-high heat, cook the sausage until it is browned and fully cooked, breaking it into small pieces as it cooks.
Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon of the grease in the pot for later use, and discard the excess grease.
Set the sausage aside.
Add onions to the stockpot with the reserved grease and sauté for 5 minutes, stirring occasionally.
Add garlic and sauté for another minute, stirring occasionally.
Add the potatoes, chicken stock, and cooked sausage, then bring the mixture to a simmer.
Reduce the heat to medium-low and simmer for 10 minutes, or until the potatoes are tender.
Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
Serve warm, garnished with bacon bits.
Fried Potatoes and Onions/Peppers with Smoked Sausage
Ingredients
2 lbs baby red potatoes (you can also use regular red potatoes or gold potatoes), cut into 1 – 1 1/2 inch pieces
1 onion, sliced into thick half circles
1 red bell pepper, cut into 1-inch pieces
8 oz smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1-inch pieces
8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters
1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon fresh thyme
1 Tablespoon spice/ dry herbs blend
salt, ground black pepper
fresh herbs, minced (parsley, thyme, chives, dill, etc)
Instructions
Preheat the oven to 475 degrees Fahrenheit (I used the convection setting on my oven, although if you don’t have that option, it will still work.). Place a large rimmed baking sheet into the oven at the same time, so that it heats up while you are prepping all the ingredients.
Scrub the potatoes really well and cut them into 1 – 1½ inch pieces. Place them into a medium pot, and fill it with water, so that the water is just barely covering the potatoes. Bring it to a boil, reduce to a simmer and cook for about 5 minutes, covered, just until the potatoes are halfway cooked through. Drain the potatoes.
Meanwhile, cut the mushrooms in half or in quarters if they are very large. Slice the onions into thick half circles. Cut the bell pepper into 1-inch pieces, and slice the sausage into 1-inch pieces.
In a large bowl, combine the onion, bell pepper, mushrooms, olive oil, minced garlic cloves, fresh thyme salt, freshly ground black pepper and a mixture of dry herbs.
When the potatoes are halfway cooked, gently toss them with the mushroom and pepper mixture, along with the sausage.
Take out the searingly hot baking sheet from the oven and quickly spread everything out in one layer.
Roast in the preheated oven, uncovered, for 20-30 minutes, until the vegetables are all cooked through and golden brown, turning everything over halfway through cooking. You can broil the dish during the last few minutes of cooking to give it extra brownness and a slight char.
Garnish with fresh herbs, such as parsley, thyme, chives, dill, etc
Salted Honey Pie
Ingredients:
For the crust:
1 1/2 cups (150g) graham cracker crumbs
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted
For the filling:
1/2 cup (120ml) honey
1/2 cup (115g) unsalted butter, melted and cooled slightly
1/2 cup (100g) granulated sugar
1/4 cup (30g) powdered sugar
1/2 tsp salt
3 large eggs
1 tsp vanilla extract
1/2 cup (120ml) heavy cream
For garnish:
Flaky sea salt (e.g., Maldon)
Optional: Whipped cream or fresh berries
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or the bottom of a measuring cup to smooth the crust.
Bake for 8-10 minutes, or until lightly golden. Set aside to cool slightly.
Make the Filling:
In a medium mixing bowl, whisk together the honey, melted butter, granulated sugar, powdered sugar, and salt until smooth.
Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract and heavy cream, mixing until fully combined.
Assemble the Pie:
Pour the filling into the prepared crust. Smooth the top with a spatula if needed.
Bake:
Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set but slightly wobbly in the center. The edges should be slightly puffed and golden.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow the filling to firm up.
Garnish and Serve:
Just before serving, sprinkle the top with flaky sea salt for a sweet-and-salty finish.
Optionally, serve with a dollop of whipped cream or fresh berries.
Tips:
Use high-quality honey for the best flavor. Clover or wildflower honey works well.
For a flakier crust, substitute the graham cracker crust with a traditional buttery pie crust.
Overview:
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Chill Time: 2+ hours
Servings: 8-10
Chickpea, Cucumber & Feta Salad
Ingredients
For the Salad:
2 cups canned chickpeas (drained and rinsed)
1 large cucumber (diced)
1 red bell pepper (diced)
1 small red onion (thinly sliced)
1/2 cup crumbled feta cheese
1/4 cup fresh parsley (finely chopped)
For the Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon red wine vinegar
1 garlic clove (minced)
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Salad
In a large mixing bowl, combine the chickpeas, cucumber, red bell pepper, red onion, feta cheese, and parsley.
Step 2: Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, and oregano. Season with salt and pepper to taste.
Step 3: Assemble the Salad
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Step 4: Serve
Transfer to a serving bowl or plate. Garnish with extra parsley or feta if desired. Serve immediately or refrigerate for 30 minutes for enhanced flavor.
Tips
For added texture, sprinkle with toasted pine nuts or sunflower seeds.
Substitute parsley with fresh dill or mint for a different herbaceous note.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
This refreshing and nutritious Chickpea, Cucumber & Feta Salad is perfect for a light lunch or a flavorful side dish!
Pecan Log Truffles
Ingredients:
For the Nougat Center:
½ cup unsalted butter, softened
3¾ cups powdered sugar
½ cup nonfat dry milk powder
½ cup granulated sugar
½ cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons butter (for greasing the pan)
For the Caramel Coating:
14 ounces caramels, unwrapped
2 tablespoons water
For the Pecan Coating:
Toasted pecans, chopped or halves
Directions:
Prepare the Pan:
Generously butter a pan and set aside.
Make the Nougat:
In a large bowl, combine the powdered sugar and milk powder.
In a medium-sized saucepan over medium heat, combine the ½ cup butter, granulated sugar, and corn syrup. Stir until the sugar dissolves and the mixture comes to a boil.
Gradually stir in the powdered sugar and milk powder mixture. Continue stirring until the mixture pulls away from the sides of the pan and forms a thick paste.
Remove from heat and stir in the vanilla extract.
Pour the nougat into the prepared pan and let it cool slightly until it’s manageable but not completely set.
Shape the Nougat:
Once the nougat is cool enough to handle, scoop it into ½-inch balls and place them on a parchment-lined baking sheet.
With lightly greased hands, roll each scoop into a smooth ball.
Cover the pan with foil or plastic wrap to prevent drying while preparing the caramel.
Prepare the Caramel Coating:
In a microwave-safe bowl, combine the unwrapped caramels and 2 tablespoons of water.
Microwave in 30-second intervals, stirring after each, until the caramels are fully melted and smooth.
Assemble the Truffles:
Dip each nougat ball into the melted caramel, allowing excess to drip off.
Place the caramel-coated balls back on the parchment-lined sheet and let them cool for about a minute.
Roll or sprinkle the truffles with chopped toasted pecans, ensuring even coverage.
Allow the truffles to set completely before serving.
Prep Time: 30 minutes | Cook Time: 10 minutes | Total Time: 40 minutes Servings: Approximately 70 truffles
These Pecan Log Truffles feature a chewy nougat center enveloped in creamy caramel and rolled in toasted pecans, offering a delightful bite-sized version of the classic pecan log candy.
Cheesy Mashed Potato Puffs
These Cheesy Mashed Potato Puffs are a fantastic way to transform leftover mashed potatoes into a crispy, cheesy, and fluffy snack or side dish. Perfect for family dinners, parties, or even breakfast!
Ingredients
2 cups mashed potatoes (leftover or freshly made)
2 large eggs
1/2 cup shredded cheddar cheese (or your favorite cheese)
1/4 cup Parmesan cheese, grated
1/4 cup milk or heavy cream
2 tbsp chives or green onions, chopped
1/2 tsp garlic powder
Salt and pepper, to taste
Optional: Crumbled bacon or diced ham for added flavor
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
Grease a 12-cup muffin tin or line it with silicone muffin liners.
2. Prepare the Potato Mixture
In a large mixing bowl, combine:
Mashed potatoes
Eggs
Shredded cheddar cheese
Parmesan cheese
Milk
Chives or green onions
Garlic powder
Stir until the mixture is well blended and smooth. Add salt and pepper to taste.
If desired, fold in bacon or ham for an extra savory touch.
3. Fill the Muffin Tin
Spoon the potato mixture into the prepared muffin cups, filling them almost to the top.
Sprinkle a little extra cheddar cheese on top of each puff for a cheesy crust.
4. Bake
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and slightly crispy.
Let the puffs cool in the tin for a few minutes before carefully removing them.
5. Serve
Serve warm as a side dish, snack, or appetizer.
Garnish with additional chives or green onions if desired.
Tips
Make Ahead: You can prepare the mixture in advance and refrigerate it until ready to bake.
Freezing: Bake the puffs and let them cool completely. Freeze them in an airtight container for up to 3 months. Reheat in the oven at 375°F (190°C) until warm and crisp.
Customizable: Experiment with different cheeses (Gruyère, mozzarella, or pepper jack) and add-ins like diced jalapeños, herbs, or vegetables.
These Cheesy Mashed Potato Puffs are crispy on the outside, creamy on the inside, and absolutely irresistible!
Orange Cranberry Bread
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup orange juice (freshly squeezed)
1/4 cup vegetable oil
1 egg
1 tablespoon orange zest
1 cup fresh cranberries (roughly chopped)
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the orange juice, vegetable oil, egg, and orange zest. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped cranberries.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 200 kcal per serving | Servings: 8 servings
Squash Casserole Recipe
Ingredients
4 cups sliced yellow squash
½ cup chopped onion
¼ cup water, or more as needed
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 large eggs, beaten
¾ cup milk
¼ cup butter
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Directions
Gather all ingredients.
Preheat the oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat; pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.
Mix eggs and milk together in a small bowl, then add to squash mixture.
Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in the preheated oven until lightly browned, about 25 minutes.
Serve hot and enjoy!
Tender Collard Greens with Smoky Turkey
Ingredients:
– 2 lbs fresh collard greens, cleaned, trimmed, and chopped
– 1 smoked turkey leg (or smoked turkey wings)
– 6 cups water
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 tbsp apple cider vinegar
– 1 tbsp sugar
– 1 tsp crushed red pepper flakes (optional)
– Salt and pepper to taste
Directions:
1. In a large pot, combine smoked turkey, water, and onion. Bring to a boil, then reduce heat to medium and simmer for 30-40 minutes until the turkey is tender and flavors are released into the broth.
2. Remove the turkey leg, shred the meat, and discard the skin and bones. Set the shredded meat aside.
3. Add collard greens, garlic, vinegar, sugar, crushed red pepper flakes (if using), and shredded turkey meat back into the pot.
4. Simmer over low heat for 1-1.5 hours, stirring occasionally, until the greens are tender and infused with flavor.
5. Adjust seasoning with salt and pepper to taste before serving.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 180 kcal (per serving) | Servings: 6 servings
Ruth’s Chris Sweet Potato Casserole
Ingredients:
For the Sweet Potato Mixture:
3 cups cooked and mashed sweet potatoes
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, well beaten
1/2 cup unsalted butter, melted
For the Pecan Topping:
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 cup unsalted butter, melted
Instructions:
Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Sweet Potato Mixture:
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, salt, vanilla extract, beaten eggs, and melted butter. Mix thoroughly until smooth and well combined.
Transfer to Baking Dish:
Pour the sweet potato mixture into a greased 9×13-inch baking dish, spreading it evenly.
Prepare the Pecan Topping:
In a separate bowl, mix together the brown sugar, flour, chopped pecans, and melted butter until the mixture is crumbly.
Add the Topping:
Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
Bake:
Place the dish in the preheated oven and bake for 30 minutes, or until the topping is golden brown and the casserole is heated through.
Cool Slightly and Serve:
Allow the casserole to cool for about 10 minutes before serving to let it set.
Tips:
For a smoother texture, ensure the sweet potatoes are well mashed or even whipped.
This casserole can be prepared a day in advance. Assemble the dish, cover, and refrigerate. When ready to bake, let it come to room temperature and then bake as directed.
Enjoy this classic and comforting side dish at your next gathering!
Scrumptious Chicken Broccoli Rice Casserole 
Ingredients:
For the Casserole:
2 cups cooked chicken, shredded or diced
2 cups cooked rice (white or brown)
2 cups fresh or frozen broccoli florets
1 can (10.5 ounces) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper to taste
For the Topping:
1 cup shredded cheddar cheese
2 sleeves of ritz crackers
1 stick butter
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the Ingredients:
If using fresh broccoli, steam or blanch it until tender-crisp. If using frozen broccoli, thaw and drain well.
Mix the Casserole Base:
In a large mixing bowl, combine the cooked chicken, cooked rice, broccoli, cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir until well combined.
Assemble the Casserole:
Spread the mixture evenly into the prepared baking dish. Sprinkle shredded cheddar cheese evenly over the top.
Optional Topping:
Crumble Ritz crackers over the top of your casserole. Slice cold butter into small pats and place all over the top of the Ritz crackers.
Bake:
Bake the casserole in the preheated oven for 25-30 minutes, or until heated through and bubbly. If the top isn’t golden, broil for 2-3 minutes for a crispy finish.
Serve:
Let the casserole cool for 5 minutes before serving. Enjoy this creamy, cheesy, and comforting dish with family and friends!
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutesHappy Thanksgiving
Honey Garlic Shrimp, Sausage & Broccoli
Ingredients:
1 lb large shrimp, peeled and deveined
8 oz smoked sausage, sliced into 1/2-inch pieces
2 cups broccoli florets
4 cloves garlic, minced
1/4 cup honey
1/4 cup soy sauce (low sodium preferred)
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste
Cooked rice or quinoa for serving
Fresh parsley or cilantro, chopped for garnish (optional)
Instructions:
1-Prepare the sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, lemon juice, and red pepper flakes (if using). Set aside.
2-Cook the sausage: In a large skillet, heat the olive oil over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until browned on both sides. Remove the sausage from the skillet and set aside.
3-Cook the shrimp: In the same skillet, add the shrimp. Season with salt and pepper. Cook for 2-3 minutes on each side, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside with the sausage.
4-Cook the broccoli: Add the broccoli florets to the skillet, and sauté for about 4-5 minutes until they are tender-crisp. You can add a splash of water to the skillet to help steam the broccoli if needed.
5-Combine and cook: Return the sausage and shrimp to the skillet with the broccoli. Pour the honey garlic sauce over the mixture and stir to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients.
6-Serve: Serve the honey garlic shrimp, sausage, and broccoli over cooked rice or quinoa. Garnish with fresh parsley or cilantro if desired. Enjoy your flavorful and hearty meal!
Notes :
This dish is quick, easy, and perfect for a busy weeknight dinner. The combination of sweet and savory flavors from the honey garlic sauce pairs wonderfully with the shrimp, sausage, and broccoli.
You can customize this dish by adding other vegetables like bell peppers, snap peas, or mushrooms.
Spinach Florentine Breakfast Casserole 
Ingredients
10 oz frozen chopped spinach, thawed and drained
1 tbsp olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
8 oz mascarpone cheese
4 oz Parmesan cheese, grated, divided
10 large eggs
1 2/3 cups half-and-half
6 English muffins, split
Seasonings: 2 tsp kosher salt, 1 tsp black pepper, 1/4 tsp crushed red pepper
Directions
Prepare Spinach Mixture: Sauté onion and garlic in olive oil, then add drained spinach to dry it further. Mix with mascarpone, Parmesan (reserving some), and seasonings.
Assemble: Layer English muffin halves in a greased baking dish, spread spinach mixture, and cover with the other halves. Pour over the whisked egg and half-and-half mixture, press down, and sprinkle with remaining Parmesan.
Chill and Bake: Refrigerate for 1 hour (or overnight), then bake at 350°F for 45 minutes until golden.
Prep Time | Cooking Time | 
Total Time30 mins | 55 mins | 2 hrs 25 mins
Apple Pie Tacos
4 Apples peeled & sliced
½ C Sugar
2 tsp Cinnamon
½ tsp Nutmeg
½ C Water
Tortilla’s (flour) 6 size
Oil (for frying tortillas)
1/2 c sugar-cinnamon mixture
Whipped cream
Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft. If needed, thicken sauce using
1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened.
Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.
½ C Sugar
2 tsp Cinnamon
½ tsp Nutmeg
½ C Water
Tortilla’s (flour) 6 size
Oil (for frying tortillas)
1/2 c sugar-cinnamon mixture
Whipped cream
Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft. If needed, thicken sauce using
1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened.
Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.
