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Saturday, October 4, 2025

CROCK POT PEPPER STEAK

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 I’m going to show you another quick technique to create the Pepper Steak dish in the Instant Pot. Because I didn’t have to hang over the burner while the beef cooked in my Instant Pot, I was able to finish cleaning up the kitchen.


Ingredients

16 oz of beef stew meat.

2 of each bell peppers.

1 vegetable oil.

3 tbsp. Of worcestershire sauce.

1 tsp of minced garlic.

1 can of beef broth.

1 can of stewed tomatoes.

1 season salt.

1 all-purpose flour.

How To Make CROCK POT PEPPER STEAK:

In a large bowl, mix together the flour and season salt then coat the meat in the mixture.

In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown.

Remove the meat and peppers from the skillet to a lined slow cooker leaving the grease behind.

In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil.

Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker.

Cook cover on low for 8 hours.

Simple, easy and rich of flavors! This slow cooked pepper steak is so delicious. It doesn’t hurt to change our style for time to another! Let me know if you love it.

Creamsicle Orange Fluff

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 This is a take on the classic Creamsicle orange fluff of years gone by. As children, we all begged for this dessert. It really did taste just like an orange creamsicle, right off the ice cream truck. There are only a few ingredients needed for the dessert. However, there are a few steps that have to be done in order to make this come out properly. Do not shy away, it really is not that bad.


Ingredients

1 box Orange jello

1 box instant vanilla cheesecake pudding mix

1 cup boiling water

½ cup cold water

8 ounces Cool Whip

1 small can of mandarin oranges

1 cup pastel colored miniature marshmallows

How To Make Creamsicle Orange Fluff

FIRST STEP:

In a large bowl, add the boiling water and the orange flavored jello


Whisk until it is completely dissolved


SECOND STEP:

Add the cold water to the bowl


Chill for 20 minutes, until thickened


THIRD STEP:

Add the pudding mix to the bowl and whisk until combined


Chill for 20 minutes until it is thickened.


FOURTH STEP:

To this large bowl add the Cool Whip, oranges and the marshmallows


Fold to mix together


FIFTH STEP:

Chill 1 to 2 hours


When ready to serve, garnish with oranges, marshmallows(optional) and one or two mint leaves


Enjoy!

Friday, October 3, 2025

Slow Cooker Cracker Barrel Fried Apples

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 Slow Cooker Cracker Barrel Fried Apples:

Step into a world of comforting flavors with Slow Cooker Cracker Barrel Fried Apples, a dish that’s as easy to make as it is delightful to eat. This recipe captures the essence of Southern cooking without the fuss, using a slow cooker to soften the apples to perfection while infusing them with sweet and spicy notes. Ideal for a cozy dessert or a side dish that pairs wonderfully with pork chops or breakfast items, these fried apples are a guaranteed hit for any occasion.


Preparation time: 15 minutes

Cooking time: 3 hours 15 minutes

Serving: 6 servings

Equipment: Slow cooker

This dish is a fabulous way to enjoy a classic comfort food with minimal fuss, making it a favorite for family gatherings or a simple weekend treat.


Ingredients:

6 large Granny Smith apples, peeled, cored, and sliced

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter, melted

1/4 cup water

1 tablespoon cornstarch

1 tablespoon lemon juice

Directions:

Prepare the Apples: Place the sliced apples into the slow cooker.

Mix the Seasoning: In a bowl, mix together granulated sugar, brown sugar, cinnamon, and nutmeg. Sprinkle this mixture over the apples in the slow cooker.

Add Liquids: Drizzle the melted butter and water over the apples. Stir gently to ensure all slices are evenly coated.

Slow Cook: Cover the slow cooker and set to cook on low for 3 hours, or until the apples are tender but not mushy.

Thicken the Sauce: Mix cornstarch with lemon juice in a small bowl until smooth. Pour this into the slow cooker, stirring well. Increase the heat to high and cook for another 10-15 minutes, or until the sauce thickens.

Serve and Enjoy: Serve the fried apples warm. They are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

The Perfect Blend of Simple and Delicious

These Slow Cooker Cracker Barrel Fried Apples offer a comforting taste with every spoonful, making any meal feel like a special occasion. Enjoy the ease of this slow cooker recipe and the delicious results that are sure to please everyone at your table. Whether as a side or a dessert, these apples are a versatile addition to your culinary repertoire.

Thursday, October 2, 2025

Peanut Butter Lunch Lady Bars

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Peanut Butter Lunch Lady  Bars Recipe 


Craving a nostalgic school cafeteria treat? These soft, chewy Peanut Butter Lunch Lady Cookie Bars are rich, sweet, and topped with a creamy peanut butter frosting. Perfect for potlucks, bake sales, or anytime you're in the mood for a classic dessert bar!



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  Why You'll Love These Peanut Butter Bars


Soft and chewy cookie texture


Rich peanut butter flavor in both the bar and frosting


Easy to make in one pan – perfect for sharing


Inspired by the classic lunch lady peanut butter bars from school cafeterias




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  Ingredients


For the Cookie Bars:


2 cups all-purpose flour


2 cups granulated sugar


1½ cups creamy peanut butter


3 sticks (1½ cups) unsalted butter


1 teaspoon baking soda


1 teaspoon vanilla extract


1 teaspoon salt


2 eggs


½ cup milk



For the Peanut Butter Frosting:


½ cup (1 stick) unsalted butter, melted


½ cup creamy peanut butter, melted


½ cup milk


4 cups powdered sugar




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  Instructions


Step 1: Preheat and Prep


Preheat your oven to 400°F (204°C). Lightly grease a cookie sheet or jelly roll pan.


Step 2: Combine Dry Ingredients


In a large bowl, mix together:


2 cups flour


2 cups sugar


1 tsp baking soda


1 tsp salt

Set aside.



Step 3: Mix Wet Ingredients


In a separate bowl, whisk:


2 eggs


½ cup milk


1 tsp vanilla extract

Set aside.



Step 4: Melt Butter & Peanut Butter


In a saucepan or microwave-safe bowl, melt:


3 sticks butter


1½ cups peanut butter

Stir until smooth, then add to the dry ingredients. Mix well, then incorporate the egg mixture.



Step 5: Bake the Bars


Spread the batter evenly into the greased cookie sheet.

Bake for 20 minutes, or until golden and set.

Allow to cool completely before frosting.



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  Make the Peanut Butter Frosting


In a bowl, combine:


½ cup melted butter


½ cup melted peanut butter


½ cup milk


4 cups powdered sugar



Mix until smooth and creamy. Spread over cooled bars evenly.



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  Let the Frosting Set


Allow the frosting to set completely before cutting into squares.


Serve and enjoy these irresistible Peanut Butter Lunch Lady Cookie Bars!



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  Tips for Best Results


Use creamy peanut butter (not natural) for the smoothest textu

re.


Let the bars cool completely before frosting to avoid melting.


Store in an airtight container at room temperature for up to 4 days.



Cheesy Baked Squash Rounds

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Cheesy Baked Squash Rounds Recipe


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Category: Side Dish

Cuisine: American

Keywords: baked squash, cheesy squash, yellow squash recipe, vegetable side dish


Ingredients:


2 medium-sized yellow squash, sliced into ¼-inch rounds


1 cup shredded cheddar cheese


¼ cup grated Parmesan cheese


¼ cup breadcrumbs (plain or seasoned)


2 tablespoons olive oil


Salt and pepper to taste


Optional: garlic powder, paprika, or Italian seasoning for extra flavor




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Instructions:


1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.



2. Prepare the squash:

Wash and dry the yellow squash. Cut into ¼-inch thick rounds and place them in a large bowl.



3. Season the squash:

Drizzle the squash slices with olive oil. Add salt, pepper, and any optional seasonings like garlic powder or paprika. Toss until evenly coated.



4. Arrange on baking sheet:

Lay the seasoned squash rounds in a single layer on the prepared baking sheet. Avoid overlapping for even baking.



5. Add the cheesy topping:

In a small bowl, mix the shredded cheddar, grated Parmesan, and breadcrumbs. Spoon a small amount of the mixture onto each squash round, pressing lightly so it adheres.



6. Bake:

Bake in the preheated oven for 18–22 minutes, or until the cheese is bubbly and golden brown and the squash is tender.



7. Serve:

Remove from oven and let cool for a couple of minutes. Serve warm as a side dish or snack.





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Tips for Best Results:


Use freshly shredded cheese for better melting and flavor.


For a crispier top, broil for the last 1–2 minutes—but watch closely to avoid burning.


Try different cheeses like mozzarella, Monterey Jack, or a blend for variety.


This recipe works well with zucchini too.




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Why You’ll Love These Cheesy Baked Squash Rounds


This easy baked squash recipe is a crowd-pleaser—crispy on the edges, cheesy on top, and perfectly seasoned. It’s a low-effort, high-reward 

side dish ideal for weeknight dinners, potlucks, or a healthier game-day snack.


Oklahoma Nut Candy

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 Oklahoma Nut Candy: A Southern Treat Full of Tradition and Crunch


Oklahoma Nut Candy is a beloved Southern delicacy that combines rich history with irresistible flavor. Often passed down through generations, this treat is especially popular during the holiday season but is enjoyed year-round by those who appreciate its sweet, nutty goodness.



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  What is Oklahoma Nut Candy?


At its heart, Oklahoma Nut Candy is a simple, old-fashioned candy made primarily of:


Sugar


Milk (or cream)


Butter


Vanilla


A generous mix of nuts, usually pecans or walnuts



The texture is somewhere between fudge and praline: creamy and melt-in-your-mouth, but packed with the satisfying crunch of roasted nuts. It’s typically cut into squares or dropped by spoonfuls onto wax paper.



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  Traditional Ingredients


Though recipes vary slightly from family to family, a traditional Oklahoma Nut Candy might include:


2 cups granulated sugar


1 cup heavy cream or evaporated milk


2 tablespoons butter


1 teaspoon vanilla extract


2 cups chopped pecans or walnuts (or a mix of both)




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  How It's Made


The process is similar to making fudge:


1. Cook the sugar and cream over medium heat until it reaches the soft-ball stage (around 235°F / 112°C).



2. Remove from heat, stir in butter and vanilla.



3. Fold in the nuts until fully coated.



4. Drop by spoonfuls onto wax paper or pour into a greased dish to cool and cut into squares.




Patience is key—the candy must be stirred just enough to get the perfect creamy consistency without becoming grainy.



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 A Candy with Heritage


Oklahoma Nut Candy is more than just a dessert; it’s a piece of cultural heritage. You’ll often find it at church gatherings, family reunions, and small-town festivals across Oklahoma and the South. It represents hospitality, tradition, and the simple joy of home cooking.


Many families consider it a “grandma recipe,” lovingly prepared during the holidays and shared in decorative tins with neighbors and friends.



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 Tips for Gifting or Storing


Wrap pieces in wax paper or place them in candy boxes for easy gifting.


Store in an airtight container at room temperature for up to 2 weeks.


Refrigerate if you want to keep it longer, but let it come to room temp before serving for the best texture.




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  Why You'll Love It


Whether you're a fan of old-fashioned sweets or just discovering Southern confections, Oklahoma Nut Candy offers:


A nostalgic flavor


A perfect balance of creamy and crunchy


A simple recipe with pantry staples



It’s a hu

mble candy with a rich story—and once you taste it, it’s easy to see why it’s a Southern favorite.


Wednesday, October 1, 2025

MEAT AND POTATO CASSEROLE

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 This Meat and Potato Casserole recipe is ideal for any time. It is the perfect recipe for lunches and the whole family loves it.


INGREDIENTS

5 Potatoes (Peeled And Thinly Sliced)

1 Lb. Beef (Ground)

1 Can Cream Of Mushroom Soup

1 Onion (Chopped)

½ cup Beef Broth

1 tsp. Rosemary (Dried)

¼ cup Heavy Whipping Cream

½ tsp. Garlic Powder

Salt And Pepper To Taste

1 ½ cup Cheese (Shredded)

INSTRUCTIONS

Preheat the oven to 350 degrees.

Place the ground beef and onion into a skillet over medium high heat on the stove. Cook until the meat is browned and the onions are softened. Drain the excess grease.

Mix together the rosemary, garlic powder, soup, heavy whipping cream, broth and salt and pepper to taste in a mixing bowl.

Layer ½ of the sliced potatoes in the bottom of a well greased 9×13 baking dish.

Add ⅓ of the soup mixture on top, followed by ½ of the meat mixture.

Place another layer of potatoes, ⅓ of the soup mixture and the remaining meat.

Top with the rest of the soup mixture and then sprinkle with the cheese.

Cover in aluminum foil and bake for 1 hour and 30 minutes.

Enjoy!

Southern Sweet Potato Casserole

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 Southern Sweet Potato Casserole – I have always loved Thanksgiving and that might be because it’s a holiday that revolves around all my favorite foods (and, ya know, thankfulness and family and all that). Warm spices, root veggies, and plenty of butter– what more could I want? While I think the magic of the Thanksgiving dinner plate is the combination of different flavors, I cannot deny my love for sweet potato casserole. It’s a side you rarely see the rest of the year, but come Turkey Day, it’s an absolute must. And this is my go-to recipe for it.


INGREDIENTS

4 cups sweet potatoes, cooked and mashed

1 cup brown sugar

⅓ cup half and half

⅓ cup butter, softened

1 egg

2 teaspoons vanilla

1 ½ teaspoons salt

TOPPING

1 cup brown sugar

⅓ cup flour

1 1/3 cup pecan pieces

½ cup butter, melted

How to Make Southern Sweet Potato Casserole

Preheat oven to 375 degrees F and grease a 9×13-inch baking dish.

In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.

Transfer sweet potato mixture to the prepared baking dish and spread into an even layer.

In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.

Bake for 35 minutes, then allow dish to cool for a minimum of 20 minutes before serving.

Classic 7UP Pound Cake

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 Classic 7UP Pound Cake Recipe


Ingredients:


3 sticks (1½ cups) unsalted butter, room temperature


3 cups granulated sugar


5 large eggs


3 cups all-purpose flour, sifted


2 teaspoons lemon extract (or 1 tsp lemon + 1 tsp vanilla for a milder lemon flavor)


¾ cup 7UP (not diet) — room temperature



Optional Glaze:


1 cup powdered sugar


2–3 tablespoons lemon juice or 7UP


Zest of 1 lemon (optional)




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  Instructions:


1. Preheat oven to 325°F (165°C).

Grease and flour a 10-inch bundt pan thoroughly.



2. Cream the butter and sugar:

In a large mixing bowl, beat butter and sugar together on medium speed until very light and fluffy (about 5–7 minutes). Don't skimp on this step — it's key for a light texture.



3. Add eggs one at a time, beating well after each addition.



4. Add flour gradually, mixing just until incorporated. Do not overmix.



5. Stir in lemon extract and slowly add the 7UP. Mix until smooth.



6. Pour batter into the prepared bundt pan and smooth the top.



7. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly cracked.



8. Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.





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  To make the glaze (optional):


1. Whisk powdered sugar with lemon juice or 7UP until smooth.



2. Drizzle over cooled cake. Add lemon zest if desired.





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  Tips for Success:


Use real butter and regular 7UP (not diet or generic).


Let all ingredients come to 

room temperature before starting.


The cake tastes even better the next day!


Tuesday, September 30, 2025

Pizza Spaghetti Casserole

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Pizza Spaghetti Casserole Recipe – The Ultimate Comfort Food Mashup!


   Looking for a crowd-pleasing dinner idea that combines two of your favorite comfort foods? This Pizza Spaghetti Casserole is the perfect fusion of cheesy baked spaghetti and all your favorite pizza toppings. It’s easy to make, family-friendly, and perfect for meal prep or weeknight dinners!


Whether you're hosting a potluck, feeding a hungry family, or just craving something hearty and delicious, this easy baked spaghetti casserole with pizza toppings will hit the spot.



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  Ingredients for Pizza Spaghetti Casserole


16 oz. spaghetti noodles


1 lb. ground meat (beef, turkey, or sausage)


Salt, to taste


½ tsp garlic powder


½ tsp dried oregano


½ cup milk


1 egg


¼ cup grated Parmesan cheese


2 oz. pepperoni slices (turkey or classic)


1 jar (26 oz.) pasta sauce (marinara or pizza sauce)


1 can (16 oz.) diced Italian-style tomatoes


1 package (8 oz.) shredded Italian cheese blend


Optional pizza toppings: sliced olives, mushrooms, green peppers, onions, or extra sausage




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  How to Make Pizza Spaghetti Casserole – Step-by-Step


1. Cook the Spaghetti:


Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook until al dente. Drain and place the noodles into a greased 9x13" casserole dish.


2. Brown the Meat:


In a skillet, cook the ground meat over medium heat until fully browned. Drain excess grease and season with a little salt if desired.


3. Mix the Sauce Base:


In a mixing bowl, whisk together the milk and egg. Pour over the cooked noodles in the casserole dish. Add in pasta sauce, diced tomatoes, garlic powder, and oregano. Stir until everything is evenly combined.


4. Layer the Casserole:


First, layer the cooked meat over the pasta.


Add a layer of pepperoni slices.


Sprinkle with Parmesan and the Italian shredded cheese blend.


Top with more pepperoni and any optional pizza toppings you love.



5. Bake to Perfection:


Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 30 minutes, or until the cheese is melted, bubbly, and slightly golden brown.



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  Serving Suggestions


Serve this pizza spaghetti bake hot, garnished with fresh basil or crushed red pepper flakes. Pair it with a side salad and garlic bread for the ultimate Italian-American dinner experience.



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  Storage & Make-Ahead Tips


Refrigerate: Store leftovers in an airtight container for up to 4 days.


Freeze: This dish freezes beautifully! Wrap tightly and freeze for up to 2 months.


Reheat: Microwave individual portions or reheat in the oven at 350°F until warmed through.




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  Why You’ll Love This Pizza Spaghetti Casserole


Combines the best of pizza and spaghetti in one dish


Customizable with your favorite toppings


Easy to make ahead for busy weeknights


Kid-approved and perfect for picky eaters


Great for potlucks, parties, or casual family dinners




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  Popular Variations


Low-carb option: Use zucchini noodles or spaghetti squash instead of pasta.


Spicy kick: Add red pepper flakes or spicy Italian sausage.


Vegetarian version: Skip the meat and load up on veggies like mushrooms, bell peppers, and spinach.




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  Try This Pizza Spaghetti Bake Tonight!


This easy Pizza Spaghetti Casserole recipe is sure to become a staple in your recipe rotation. It’s hearty, cheesy, and loaded with flavor — everything you love about pizza and pasta rolled into one comforting bake.



 Pin it, save it, and share it with fellow food lovers. You won’t regret adding this delicious mashup to your dinner lineup!


French Dip Biscuits Bake

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 Irresistible French Dip Biscuits Bake – The Ultimate Comfort Food You’ll Crave Again and Again



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If you’re a fan of classic French dip sandwiches and love the convenience of easy, family-friendly casseroles, then this French Dip Biscuits Bake is about to become your new go-to weeknight dinner. Imagine flaky, golden biscuits stuffed with savory roast beef and melty cheese, all baked to bubbly perfection and served with a rich, homemade au jus dipping sauce that takes just minutes to make. It’s the perfect blend of indulgent and effortless—comfort food at its finest.


This dish is not only incredibly flavorful and filling, but it also uses simple, accessible ingredients to create a meal that looks and tastes gourmet without the fuss. Whether you're feeding a crowd or just treating yourself to something special, this French Dip Biscuit Bake hits every mark.



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🧂 Ingredients & Their Delicious Roles


For the Biscuit Bake:


1 can refrigerated biscuits (8 count)

The base of the bake—easy-to-use dough that bakes into fluffy, golden pockets, perfect for holding the savory filling.


¾ lb deli roast beef, chopped or shredded

Rich in flavor and protein, the roast beef is the heart of the dish, delivering that iconic French dip taste in every bite.


1 cup shredded mozzarella or provolone cheese

Melts into gooey goodness inside each biscuit. Provolone adds a sharp, tangy note, while mozzarella offers a mild, creamy texture.


1 tablespoon olive oil

Used to sauté the onions, adding a layer of richness and depth to the flavor profile.


1 small onion, finely diced

Sautéed until golden, the onions infuse the filling with a subtle sweetness and aromatic base.


1 tablespoon Worcestershire sauce

Adds umami depth and a slight tang, enhancing the savory roast beef mixture.


½ teaspoon garlic powder

Brings warmth and a gentle kick that balances the richness of the meat and cheese.


½ teaspoon black pepper

Adds just the right amount of bite and complexity.


1 tablespoon fresh parsley (optional)

A pop of color and freshness to brighten the overall flavor.



For the Au Jus Dipping Sauce:


1½ cups beef broth

The foundation of a classic au jus—rich, savory, and full-bodied.


1 tablespoon Worcestershire sauce

Enhances the broth’s depth and brings out the roast beef flavor.


1 teaspoon soy sauce

A surprise ingredient that adds saltiness and umami richness.


½ teaspoon onion powder

Adds a subtle, sweet-savory background flavor.


½ teaspoon garlic powder

Complements the beef and ties the sauce into the flavors of the bake.




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👨‍🍳 Step-by-Step Instructions for French Dip Biscuit Bake


1. Preheat & Prep


Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or a light coat of oil.


2. Make the Filling


Heat 1 tablespoon olive oil in a skillet over medium heat.


Add diced onion and sauté for about 5 minutes, until soft and golden.


Stir in the chopped roast beef, 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, and ½ teaspoon black pepper.


Cook for 2–3 minutes to blend the flavors.


Remove from heat and let cool slightly.



3. Prepare the Biscuits


Open the can of refrigerated biscuits and separate them.


Slice each biscuit in half to create 16 smaller rounds.


Gently flatten each piece into a small disc using your fingers.



4. Fill & Fold


Place a spoonful of the roast beef mixture and a pinch of cheese in the center of each biscuit round.


Carefully fold the dough over the filling and pinch the edges to seal.


Place seam-side down in the prepared baking dish.



5. Top with Cheese & Bake


Sprinkle any remaining cheese over the top of the biscuit balls.


Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.



6. Make the Au Jus


While the biscuits bake:


Combine beef broth, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a small saucepan.


Bring to a simmer over medium heat, stirring occasionally.


Simmer for 5–7 minutes, then remove from heat.



7. Serve & Enjoy


Serve the biscuit bake hot with warm au jus on the side for dipping, just like a French dip sandwich!



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💡 Why This Recipe Is So Loved


Fast & Easy – With just 15 minutes of prep, this dish is ideal for busy weeknights or lazy weekends.


Family-Friendly – Kids and adults alike love the cheesy, savory bites.


Crowd-Pleaser – Perfect for potlucks, parties, or casual dinners with friends.


Customizable – Switch up the cheese, add a dash of horseradish, or toss in sautéed mushrooms for extra flavor.




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🔥 Pro Tips for Biscuit Bake Perfection


Don’t overfill the biscuits—too much filling can cause them to burst while baking.


Seal edges well to prevent cheese leakage.


Use parchment paper under the biscuits if you’re concerned about sticking.


Add a sprinkle of flaky sea salt or garlic butter on top before baking for a flavorful crust.




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🍽 Serving Suggestions


Pair your French Dip Biscuits Bake with:


A crisp green salad with vinaigrette


Roasted vegetables (like carrots or green beans)


Oven fries or sweet potato wedges


A glass of iced tea or red wine for an elevated dinner




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✅ Final Thoughts: Why You Need This French Dip Biscuit Bake in Your Life


This French Dip Biscuits Bake is the ultimate combination of comfort food and convenience. It’s loaded with flavor, easy to make, and incredibly satisfying. Whether you’re planning a weeknight dinner or bringing something warm to a gathering, this recipe is guaranteed to impress.


Thanks to its flaky biscuit exterior, cheesy beef filling, and rich au jus for dipping, this dish delivers everything you love about a French dip—wrapped in a fun, bite-sized bake that couldn’t be easier to make.


Try it once, and it’ll 

earn a permanent spot in your recipe rotation.



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Looking for more easy dinner recipes that wow? Bookmark this one now—and don’t forget to share it with fellow food lovers!


Apple Cinnamon Cake

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 Apple Cinnamon Cake – A moist and spiced cake filled with chunks of apple and warm cinnamon. Perfect for dessert, coffee breaks, or holiday gatherings.

Ingredients

2 cups all-purpose flour

1 ½ tsp baking powder

1 tsp cinnamon

½ tsp salt

½ cup unsalted butter

1 cup sugar

2 eggs

1 tsp vanilla extract

½ cup milk

2 apples diced

½ cup walnuts/pecans optional

Method

Preheat oven to 350°F. Grease pan.

Mix flour, baking powder, cinnamon, and salt.

Cream butter and sugar; add eggs and vanilla.

Alternate adding dry mixture and milk.

Fold in apples and nuts.

Bake 40–45 minutes.

Cool, slice, and serve.

Notes

Use tart apples for best flavor.

Add extra spices for warmth.

Can be glazed or served plain.

Freezes well for up to 2 months.

Monday, September 29, 2025

Classic Pea Salad

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 Classic Pea Salad Recipe: A Nostalgic Side Dish That Never Goes Out of Style

There’s something truly magical about Classic Pea Salad. It’s more than just a side dish—it’s a timeless tribute to family gatherings, potlucks, backyard barbecues, and cozy Sunday dinners. With its crisp peas, creamy dressing, savory bacon, sharp cheese, and a touch of sweetness, every bite delivers a perfect balance of flavors and textures.


Whether you’re reminiscing about your grandmother’s recipe or discovering this gem for the first time, Classic Pea Salad is a comforting, crowd-pleasing favorite that never fails to impress. The best part? It comes together quickly with minimal prep and simple ingredients—making it a go-to option for any occasion.


Ingredients & Their Purpose

Understanding each ingredient’s role helps you appreciate how this simple salad transforms into a crave-worthy dish:


4 cups frozen peas (thawed) – The star of the dish, offering a naturally sweet and slightly crisp texture that contrasts beautifully with the creamy dressing.

½ cup mayonnaise – Brings a rich, tangy creaminess that binds all the ingredients together.

½ cup sour cream – Adds a subtle tang and smooth texture, balancing the mayonnaise for a more refined flavor.

1 tablespoon granulated sugar – A touch of sweetness that enhances the peas and rounds out the tanginess.

1 tablespoon apple cider vinegar – Lends a gentle bite that cuts through the richness and brightens the overall flavor.

½ teaspoon salt – Essential for bringing all the flavors together without overpowering the delicate peas.

6 slices cooked bacon (crumbled) – Delivers a savory crunch and smoky depth that makes each bite more indulgent.

½ cup sharp cheddar cheese (cubed or shredded) – Offers a salty, creamy bite that pairs perfectly with the peas and bacon.

¼ cup red onion (finely diced, optional) – Provides a mild, zesty contrast to the creaminess.

Step-by-Step Instructions

Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, and salt until smooth and creamy. This forms the flavor base of your pea salad.

Combine the Salad: Gently add the thawed peas, crumbled bacon, cheese, and red onion (if using) to the bowl. Fold everything together carefully to coat the ingredients evenly without mashing the peas.

Chill for Maximum Flavor: Cover the bowl and refrigerate for at least 1 hour. This step allows the flavors to meld beautifully.

Serve and Enjoy: Stir gently before serving. Optionally, garnish with extra bacon or cheese for a pretty finish.

Pro Tips for the Best Pea Salad Ever

Use frozen peas (not canned) for the best texture and sweetness.

Don’t skip the chilling step; it enhances flavor and texture.

Cut cheese into small cubes instead of shredding for satisfying bites.

Cook bacon until crispy and drain well to avoid greasiness.

Taste the dressing and adjust vinegar or salt to your preference.

Serving Suggestions

This Classic Pea Salad pairs perfectly with:


Grilled chicken, steak, or pork chops

Southern classics like fried chicken, baked beans, or cornbread

BBQ favorites such as ribs, burgers, and hot dogs

Sandwiches and picnic spreads

Complete your meal with a glass of sweet iced tea and a slice of homemade pie for a truly nostalgic feast.


Final Thoughts: Simple, Flavorful, and Unforgettable

With its creamy dressing, crisp peas, and savory accents, Classic Pea Salad is the kind of recipe that brings generations together around the table. It’s simple to make, endlessly satisfying, and perfect for any season.


Whether you’re bringing it to a holiday gathering, a summer cookout, or just making it for your own dinner table, this recipe is guaranteed to win hearts and taste buds alike.

Chicken Pot Pie Noodle Skillet

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 Chicken Pot Pie Noodle Skillet – I’m so excited to share this recipe with you! It’s down-home cooking at its finest, coupled with a quick and easy prep and clean-up. You can have dinner on the table in under 30 minutes with this meal!


With onions, garlic, veggies, chicken, and a creamy sauce, this is everything you love about chicken pot pie, only with noodles! Seasoned chicken and egg noodles make this meal absolutely mouthwatering. The best part? It’s all made in one skillet and can be put together in a snap.


INGREDIENTS

10 ounces egg noodles

2 tablespoons unsalted butter

1 sweet onion, diced

3 cloves garlic, minced

2 teaspoons Italian seasoning

1 1/2 cups frozen peas and carrots, thawed

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 1/2 cups cooked chicken breast, cut into small cubes

Salt & Pepper to taste

How To Make Chicken Pot Pie Noodle Skillet

Cook noodles al dente, according to package directions.

In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.

Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.

Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!

Beef and Barley Soup

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 A hearty, one-pot meal made with ground beef (or chuck roast), barley, and vegetables. Comforting, nutritious, and perfect for chilly days!


 Ingredients


1 lb boneless chuck roast, trimmed and cut into ½-inch pieces (or substitute with ground beef)


1½ cups carrots, thinly sliced


1½ cups celery, thinly sliced


⅔ cup onion, chopped


1 (8 oz) package pre-sliced mushrooms


2 tbsp beef base (not broth — this is concentrated paste to make broth)


8–10 cups water


1 large bay leaf


⅔ cup pearl barley (add after 1 hour of cooking)


Salt & pepper, to taste


Optional: 2 cloves garlic, minced (adds depth to the broth)




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  Instructions


1. Brown the Beef

In a non-stick pan, brown the beef over medium-high heat, stirring frequently until browned.

Optional: Skip this step to save time—soup will still be tasty.



2. Build the Soup Base

Transfer the beef to a crockpot (or large pot). Add carrots, celery, onion, mushrooms, beef base, garlic (if using), water, and bay leaf.



3. Cook


If using a crockpot: Cook on high for 1 hour. Then add barley, reduce to low, and continue cooking until beef and vegetables are tender (about 1–2 more hours).


If using a stovetop: Bring to a boil, reduce heat, cover, and simmer for about 1 hour. Add barley after the first 30 minutes.




4. Finish

Stir in salt and pepper to taste. Discard the bay leaf before serving.





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  Tips for Best Results


Use tougher cuts like chuck roast — they become tender and flavorful with long cooking.


Pearl barley is best — it cooks faster and gives a nice texture.


Don’t skip the beef base — it adds richness you won’t get from water alone.


Browning the beef adds dept

h of flavor, but the soup is still delicious if you skip this step.

Sunday, September 28, 2025

The Secret to Creamy Mashed Potatoes

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 The Secret to Creamy Mashed Potatoes: Why You Should Never Boil Them in Water

Mashed potatoes are comfort on a plate—rich, buttery, and dreamy. But boiling them in water robs flavor and thins the texture. Cook them in milk, cream, and butter instead, and you’ll get restaurant-level mashed potatoes every time.


Creamy mashed potatoes served in a white bowl topped with butter and chives


Prep: 10 min

Cook: 20–25 min

Serves: 4–6

Why This Recipe Works

Most mashed potato recipes start by boiling potatoes in plain water — which sounds safe, but that water leaches flavor and washes away starch that helps make the mash silky. This method cooks potatoes gently in milk, cream, and butter so the potatoes absorb richness as they soften. No draining, no wasted starch — just one pot and exceptional results.


Ingredients (and Why They Matter)

2 pounds Yukon Gold potatoes – naturally creamy and buttery; choose Russets if you want a fluffier finish.

2 cups whole milk – prevents a watered-down taste and forms the cooking base.

1 cup heavy cream – adds luxurious body and a silky mouthfeel.

1/2 cup (1 stick) unsalted butter – classic richness and flavor; unsalted gives you control over salt.

2 teaspoons kosher salt – seasons the potatoes while they cook so flavor penetrates.

Freshly ground black pepper – balances the richness; fresh grind is best.

Optional: roasted garlic, grated Parmesan, fresh chives or parsley for brightness.

Step-by-Step Instructions

Prep the potatoes: Peel and cut potatoes into even 1½-inch chunks so they cook uniformly.

Combine in the pot: Place potatoes in a large heavy-bottomed pot. Add milk, cream, butter, and salt. Add enough liquid to just cover the potatoes.

Bring to a gentle simmer: Heat over medium until the liquid barely simmers — avoid a rolling boil that can scorch dairy and break potatoes apart.

Cook until tender: Simmer 20–25 minutes, stirring occasionally. Potatoes are done when a fork slides through easily.

Mash to perfection: Turn off heat. Mash directly in the pot using a ricer for silkiness or a masher for a heartier texture. Avoid a blender or food processor (they can make the mash gluey).

Adjust seasoning: Taste and add salt or pepper as needed. Stir in an extra tablespoon or two of butter for extra sheen and flavor.

Pro tip: Toss a few peeled garlic cloves or a sprig of thyme into the simmering milk for subtle aromatics. Remove them before mashing.

Pro Tips for Perfect Mashed Potatoes

Season while cooking: Salt the cooking liquid so flavor is absorbed, not just sprinkled on top.

Cut evenly: Uniform chunks cook evenly; no surprises of hard centers or mushy bits.

Use a ricer for ultra-smooth mash: A ricer or food mill gives restaurant-style silkiness without overworking starch.

Warm your serving bowl: Keeps the potatoes creamy longer on the table.

Serving Suggestions

These mashed potatoes pair beautifully with roast chicken, turkey, beef, or meatloaf. Try them under a shepherd’s pie topping, or elevate with roasted garlic and Parmesan for a gourmet side. Garnish with chopped chives or parsley for color and freshness.


Frequently Asked Questions

Can I make these ahead?

Yes — make up to 2 days in advance. Store airtight in the fridge and reheat gently on the stove with a splash of milk or cream.

What if I don’t have heavy cream?

Substitute half-and-half for a lighter texture. For dairy-free, use unsweetened almond milk + a couple tablespoons of olive oil (texture will differ).

Are Yukon Golds required?

Not required — Yukon Golds are recommended for their buttery feel. Russets give a lighter, fluffier mash.

Why Home Cooks (and Guests) Love This Method

By skipping the draining step and using dairy as the cooking medium, you preserve starches and infuse flavor into every bite. The result is consistently rich, fluffy, and deeply flavored mashed potatoes that feel indulgent yet simple to make.

Quick Recipe Card

Servings: 4–6

Prep: 10 minutes

Cook: 20–25 minutes


Ingredients

2 lb Yukon Gold potatoes, peeled & cut

2 cups whole milk

1 cup heavy cream

1/2 cup unsalted butter

2 tsp kosher salt

Freshly ground black pepper

Method

Simmer potatoes in milk, cream & butter until tender, mash with ricer/masher, season to taste.


Notes

Optional: roasted garlic, Parmesan, chives. Use a ricer for best texture.


Enjoy this one-pot technique at your next holiday or weeknight dinner — once you try cooking potatoes in dairy, it’s hard to go back to water. 

My Grandma’s Apple Strudel

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 My Grandma’s Apple Strudel – I remember the smell of apples, cinnamon, and warm pastry filling our home whenever she made it. Later, my father would carry on the tradition, baking this strudel for me whenever I asked. Each bite brings back those special moments, making it one of the most meaningful recipes in my life.


This isn’t a complicated bakery-style strudel with dozens of paper-thin pastry layers. Instead, it’s a rustic, family recipe that’s been passed down through generations. The flaky crust is tender and golden, the filling is packed with juicy apples coated in cinnamon sugar, and the simple glaze ties it all together with just the right sweetness. It’s humble, comforting, and absolutely delicious—exactly the way my grandma made it.


If you’ve been searching for a dessert that feels like home, this recipe is it.


Ingredients

Apple Filling

6 cups apples peeled and sliced

1/2 cup all-purpose flour

1 cup sugar

1 teaspoon cinnamon

Crust

3 3/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon sugar

1 1/2 cups shortening

2 egg yolks plus water to equal 1 cup

1 egg white reserved for brushing

Icing/Frosting

1 cup powdered sugar

2 tablespoons milk or light cream approximately

1/2 teaspoon vanilla extract

Instructions

Step 1: Make the Apple Filling

In a large bowl, combine the sliced apples, sugar, flour, and cinnamon. Toss until all the apple slices are evenly coated. Set aside while you prepare the crust—this gives the apples time to release some of their juices.

Step 2: Prepare the Crust

In another mixing bowl, whisk together the flour, salt, and sugar. Cut in the shortening with a pastry cutter or fork until the mixture resembles coarse crumbs. In a measuring cup, combine the two egg yolks and add enough water to reach 1 cup. Stir this into the flour mixture until a dough forms. Divide the dough in half.

Step 3: Roll Out the Bottom Crust

Roll one half of the dough into a rectangle large enough to fit a 10×15-inch jelly roll pan with sides. Carefully lay it into the pan, pressing it evenly across the bottom and slightly up the edges.

Step 4: Add the Filling

Spread the apple mixture evenly over the crust, making sure the apples are distributed well from corner to corner.

Step 5: Roll Out and Add the Top Crust

Roll out the second half of the dough into a rectangle and place it over the apple filling. Pinch or crimp the edges to seal. Brush the top with the reserved egg white for a golden finish. Use a sharp knife to cut a few slits in the top crust to allow steam to escape while baking.

Step 6: Bake the Strudel

Bake at 350°F (175°C) for 45–60 minutes, or until the crust is golden brown and the filling is bubbly.

Step 7: Make the Icing

While the strudel bakes, mix powdered sugar, vanilla extract, and just enough milk or cream to make a thin glaze.

Step 8: Glaze the Strudel

Spread the icing over the hot crust right after removing it from the oven. The glaze will soak slightly into the crust, adding sweetness and shine. Let cool before slicing into squares or bars.

STRAWBERRY PRETZEL SALAD

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 STRAWBERRY PRETZEL SALAD IS ALWAYS A CROWD FAVORITE!


PRETZEL CRUST TOPPED WITH A SWEET CREAM CHEESE LAYER AND STRAWBERRY TOPPING!!!


SMART TIP: THIS RECIPE WORKS BETTER IF YOU LET THE STRAWBERRIES AND JELLO START TO GEL A LITTLE BEFORE PUTTING ON THE CREAM CHEESE LAYER. IT KEEPS IT FROM SEEPING IN TO THE BOTTOM LAYERS AND GETTING THOSE LAYERS SOGGY.


INGREDIENTS:

FOR THE CRUST:

2 C. Pecan halves

4 Tbsp. Butter unsalted and melted

3 Tbsp. Swerve brown sugar substitute

½ tsp. Vanilla extract

FOR THE WHIPPED LAYER:

8 oz. Cream cheese

½ C. Swerve confectioners sugar substitute

1 C. Heavy whipping cream

1 tsp. Vanilla

1-2 C. Slices strawberries

FOR THE GELATIN TOPPING;

4 C. Hot water

¼ C. Swerve confectioners sugar substitute

1-2 tsp. Strawberry flavoring to taste

2 Tbsp. Unflavored gelatin

½ tsp. Vanilla extract

HOW TO MAKE STRAWBERRY PRETZEL SALAD:

Blend the pecans up into a rough meal in a food processor or blender.

Mix the butter, brown sugar substitute, and vanilla extract for the crust with the ground pecans, and press into an even layer in the bottom of a 9×9 baking dish that has been well greased.

In a mixing bowl, beat together the cream cheese and ½ cup of Swerve confectioners sugar substitute until smooth and creamy.

In a separate bowl, beat together the heavy whipping cream and teaspoon of vanilla extract until whipped cream has formed.

Fold the cream cheese mixture into the whipped cream mixture until well combined.

Layer the whipped topping evenly on top of the pecan crust, and place the sliced strawberries in a single layer on the whipped topping.

Place the baking dish into the freezer to set for 30 minutes.

Whisk together the ingredients for the gelatin topping, and pour over the mixture in the baking dish. Place the baking dish into the fridge until the gelatin layer has set.

Saturday, September 27, 2025

Meatloaf With A Tomato Beef Sauce

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 Meatloaf With A Tomato Beef Sauce


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Ingredients (Serves 6)

For the Meatloaf:

2 lbs chopped meat (beef, or a mix of beef and pork)

4 eggs

1 large onion, finely chopped

2 tablespoons chopped parsley

2 teaspoons salt

½ teaspoon black pepper

⅔ cup oatmeal

1 cup Italian breadcrumbs

1 cup finely shredded carrots

1 cup finely shredded celery

6 tablespoons ketchup

For the Tomato Beef Sauce:

⅓ cup ketchup

1 can (10.5 oz) beef consommé soup

½ teaspoon dried basil

1 tablespoon cornstarch

A few drops Frank’s Red Hot or Tabasco (optional)

Instructions

Step 1: Prepare the Meatloaf

In a large mixing bowl, combine all meatloaf ingredients. Use your hands or a spatula to mix gently but thoroughly—overmixing can make it dense.


Step 2: Shape and Bake

Form the mixture into a loaf and place it in a baking dish or on a parchment-lined baking sheet. Bake at 350°F (175°C) for 1 hour.


Step 3: Make the Sauce

While the meatloaf bakes, prepare the sauce. In a microwave-safe measuring cup, whisk together ketchup and cornstarch. Add beef consommé, basil, and hot sauce (if using). Microwave on high for 3 minutes, stirring halfway through. Sauce should be warm and slightly thickened.


Step 4: Glaze the Meatloaf

After the first hour of baking, pour the sauce evenly over the meatloaf. Return to the oven and bake for an additional 30 minutes, uncovered, to allow the sauce to set and glaze the loaf.


Step 5: Rest and Serve

Let the meatloaf rest for 10 minutes before slicing. Serve hot with mashed potatoes, green beans, or roasted vegetables.


Serving Suggestions

Classic Combo: Mashed potatoes and buttered peas.

Lighter Side: Serve with a crisp garden salad or steamed broccoli.

Leftover Upgrade: Make meatloaf sandwiches with crusty bread and a smear of extra sauce.

Make-Ahead & Storage Tips

Prep Ahead: Mix and shape meatloaf, cover, and refrigerate up to 24 hours before baking.

Leftovers: Store in an airtight container in the fridge for up to 4 days.

Freezer Friendly: Slice and freeze individually wrapped pieces. Reheat in oven or microwave with a splash of broth.

Recipe Tips

Don’t Overmix: Blend just until combined for tender texture.

Add Moisture: Use lean meat but not extra-lean—some fat helps the meatloaf stay juicy.

Flavor Depth: Substitute part of the ketchup with barbecue sauce for a smoky twist.

No Beef Consommé?: Use beef broth with a splash of Worcestershire sauce as a substitute.

Variations to Try

Turkey Meatloaf: Use ground turkey for a leaner option.

Cheesy Middle: Stuff with mozzarella or cheddar before baking.

Spicy Version: Add a chopped jalapeño and use chipotle ketchup.

Gluten-Free: Replace breadcrumbs and oats with gluten-free versions.

Final Thoughts

When you crave comfort food that’s hearty, nostalgic, and deeply flavorful, meatloaf with a tomato beef sauce delivers every time. This recipe blends classic technique with a few tasty upgrades—perfect for anyone looking to feed a hungry family or enjoy leftovers that actually taste better the next day.


It’s not just meatloaf—it’s a warm hug on a plate.

Friday, September 26, 2025

Downeast Maine Pumpkin Bread

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 Don’t hate me, but I could take or leave a pumpkin spiced latte. They’re just… not really my thing. Pumpkin bread on the other hand, I am completely and totally smitten with. I could eat a slice for breakfast every morning and not get sick of its soft texture and subtle sweetness. Smear on some butter or cream cheese and I’m in autumnal heaven. While it’s available at just about any bakery this time of year, a good homemade loaf cannot be beat. And this recipe for Downeast Maine Pumpkin Bread is the best of the best. It’s not fussy or fancy, it’s simply the perfect loaf.

Ingredients

1 (15oz) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

2 1/2 cups granulated sugar

3 ½ cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon cardamom

How to Make Downeast Maine Pumpkin Bread

Preheat oven to 350 degrees F and grease two 9-inch loaf pans.

In a large bowl, mix together the pumpkin, eggs, oil, water, and sugar until fully incorporated.

In another medium-sized bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.

Slowly mix the dry ingredients into the wet ingredients, just until no dry spots remain.

Transfer half the batter into each prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. I recommend covering the loaves with foil for the last 15-20 minutes to prevent the tops from over browning.

Allow loaves to cool for about 15 minutes in the pan, then remove and place on a cooling rack. Allow bread to come to room temperature before slicing for best results.

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