baked pizza spaghetti

 Baked Pizza Spaghetti is a delightful mash-up of two favorites: pizza and spaghetti! It combines the saucy goodness of spaghetti with the cheesy, savory toppings of a pizza. Here's a simple recipe for you to try:

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Ingredients

For the base:

12 oz (340 g) spaghetti, cooked and drained

2 cups marinara or pizza sauce

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 large eggs (optional, for binding)

Toppings (choose your favorites):

1 cup cooked sausage or pepperoni slices

1/2 cup diced bell peppers

1/4 cup sliced black olives

1/4 cup chopped onions

1/2 cup sliced mushrooms

Additional mozzarella or cheese blend for topping

Optional seasonings:

1 tsp Italian seasoning

1/2 tsp garlic powder

1/4 tsp red pepper flakes

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Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Prepare the spaghetti base:

In a large bowl, mix the cooked spaghetti, marinara or pizza sauce, Parmesan cheese, and eggs (if using). Add Italian seasoning, garlic powder, and red pepper flakes if desired.

3. Layer the dish:

Spread the spaghetti mixture evenly into the prepared baking dish.

Sprinkle with mozzarella cheese.

4. Add your toppings:

Arrange your chosen pizza toppings over the cheese layer.

5. Bake:

Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

6. Serve:

Let it cool slightly, then slice or scoop out portions. Enjoy!

This dish is custom

izable and perfect for a family dinner or potluck. Let me know if you’d like variations!

Crockpot French Onion Meatloaf

Here’s a recipe for Crockpot French Onion Meatloaf with Melted Swiss Cheese—a comforting and flavorful dish perfect for a family dinner.

Ingredients:

For the Meatloaf:

1 ½ lbs ground beef (or a mix of beef and pork)

1 cup breadcrumbs (or crushed Ritz crackers)

1 packet (1 oz) French onion soup mix

1 small onion, finely chopped

1 large egg

½ cup milk

1 tsp garlic powder

1 tsp Worcestershire sauce

Salt and pepper to taste

For the Topping:

1 cup beef broth

1 tbsp Worcestershire sauce

2 tbsp ketchup

2 large yellow onions, thinly sliced

2 tbsp unsalted butter

6 slices of Swiss cheese

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Instructions:

1. Prepare the Meatloaf:

In a large mixing bowl, combine the ground beef, breadcrumbs, French onion soup mix, chopped onion, egg, milk, garlic powder, Worcestershire sauce, salt, and pepper. Mix gently until just combined.

Shape the mixture into a loaf shape and place it on a piece of aluminum foil. Fold the edges of the foil up to create a loose "tray" for the meatloaf.

2. Caramelize the Onions:

Heat butter in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until golden and caramelized. Remove from heat and set aside.

3. Assemble in the Crockpot:

Place the foil-wrapped meatloaf in the crockpot.

Mix the beef broth, Worcestershire sauce, and ketchup in a small bowl. Pour this mixture around the meatloaf, not over it.

Spread the caramelized onions on top of the meatloaf.

4. Cook:

Cover and cook on low for 6-8 hours or high for 3-4 hours, until the meatloaf is cooked through (internal temperature of 160°F/71°C).

5. Add Cheese:

About 15 minutes before serving, lay the slices of Swiss cheese over the top of the meatloaf. Cover and cook until the cheese is melted.

6. Serve:

Carefully lift the meatloaf out using the foil, transfer to a serving dish, and slice. Spoon some of the caramelized onions and broth over each slice for added flavor. Serve with mashed potatoes, green

 beans, or crusty bread.

Enjoy this rich and savory twist on classic meatloaf!

 

Potato Soup

 Best Homemade Potato Soup :

Ingredients

6 medium Russet potatoes, cut into bite size pieces

1 onion diced

3 carrots, peeled and sliced

3 stalks celery, diced

6 slices of bacon, cooked and crumbled

8 cups of vegetable broth or chicken broth

1 cup milk

½ cup heavy cream

1 tsp minced parsley

Salt and pepper to taste

3 tbsp flour (corn starch can be substituted)

1 cup finely grated cheese of your choice

How To Make Best Homemade Potato Soup

Add the bacon to a soup pot and cook until the fat is crispy. Remove from the pan and set aside. Pour off most of the bacon fat, but do not clean the pan. Return the pan to medium heat and add in the onion, celery and carrot

Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like

Pour in the broth and bring to a low boil

Cook for 10 minutes or until the potatoes start to soften

Whisk the flour and the milk, add to the pot and stir continuously

Cook for another 5 minutes

Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth

Add this back into the pot slowly and carefully so it does not splash back on you and burn

Stir in the crumbled bacon, leaving some for a garnish

Serve in bowls with parsley, bacon and a little cheese for a garnish

Marry Me Halloumi

 Marry Me Halloumi 

Inspired by the beloved "Marry Me Chicken," this vegetarian version swaps chicken for halloumi while keeping the rich, creamy goodness that makes it irresistible. The combination of garlic, cherry tomatoes, herbs, and parmesan creates a sauce so flavorful, it's said to make anyone fall in love! With just one pan and 20 minutes, you can whip up a romantic dinner with minimal clean-up. Serve it over pasta, rice, or with a side of roasted veggies for a truly satisfying meal!

225g reduced fat halloumi cheese, sliced

Salt and pepper, to taste

1 onion, finely diced

1 clove garlic, minced

150g cherry tomatoes, halved

240ml vegetable stock

120ml reduced fat single cream

1/2 tsp dried oregano

1/2 tsp dried thyme

1 tsp smoked paprika

2 tbsp grated parmesan

Handful of fresh spinach

Directions:

1. Season halloumi with salt and pepper. Brown both sides in a large frying pan. Set aside.

2. Sauté onion and garlic until soft. Add cherry tomatoes and cook until juicy.

3. Pour in vegetable stock, simmer, then add cream, herbs, and paprika.

4. Stir in parmesan, add spinach, and let wilt. Return halloumi to pan, simmer for 2 mins.

Prep Time: 20 min

Kcal: 459

Chocolate Cobbler

 Here’s a simple recipe for Chocolate Cobbler using the ingredients you provided. Let’s complete it!

Ingredients:

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup sugar

1 1/2 tablespoons cocoa powder

For the topping:

1/2 cup sugar

1/2 cup brown sugar

4 tablespoons cocoa powder

1 1/4 cups boiling water

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Prepare Batter:

In a mixing bowl, combine the flour, baking powder, salt, sugar, and cocoa powder.

Add 1/2 cup milk, 3 tablespoons melted butter, and 1 teaspoon vanilla extract. Mix until smooth.

Spread the batter evenly into a greased 8x8-inch baking dish.

3. Make the Topping:

In a separate bowl, combine the 1/2 cup sugar, 1/2 cup brown sugar, and 4 tablespoons cocoa powder. Sprinkle this mixture evenly over the batter.

4. Add Boiling Water:

Gently pour the boiling water over the top (do not stir).

5. Bake:

Bake in the preheated oven for 35–40 minutes, or until the top appears set and the cobbler is bubbling.

6. Serve:

Let the cobbler cool for 5–10 minutes. Serve warm with a scoop of vanilla ice cr

eam or whipped cream.

Enjoy this rich and gooey dessert!

Cheesy Garlic Breadsticks

 Homemade Cheesy Garlic Breadsticks Recipe - Don't Lose This Recipe 😋

Ingredients

1 tube of refrigerated pizza crust

1 Tablespoon butter melted

1 clove garlic crushed

3/4 cup grated mozzarella cheese feel free to add more!

1 Tablespoon Parmesan cheese

1 teaspoon dried oregano leaves optional

Instructions

Preheat the oven to 425F.

Roll out the pizza crust onto a parchment lined baking sheet.

Mix together the melted butter and crushed garlic, then brush it evenly over the entire pizza crust.

Sprinkle the mozzarella and Parmesan cheeses evenly onto the pizza crust. Then sprinkle the dried oregano evenly on top.

Before you bake, cut the cheese covered pizza crust into 16 equal rectangles using a pizza slicer or large knife.

Bake for about 12 minutes until the cheese is melted, bubbly and slightly golden.

Remove from the oven and cut the breadsticks again before serving.

LASAGNA WITH GARLICBREAD

 LASAGNA WITH GARLIC BREAD

INGREDIENTS

For the Pasta Noodles:

3.5 cups all purpose flour

4 whole eggs

1 tbsp water

For the Bolognese:

1 cup diced carrots

1 diced onion

2 chopped celery stocks

3 cloves of minced garlic

1 lb ground beef

1 lb Italian sausage

1 cup red wine

1 cup milk

2 cups San Marzano crushed tomatoes

1 tbsp Italian seasoning

1/4 cup tomato paste

For the Bechamel:

1/2 cup butter

1/2 cup all purpose flour

1 1/2 cups milk

1 1/2 cups heavy cream

1 tbsp nutmeg

For the Garlic Bread:

1 large loaf of italian bread

1/2 cup room temperature butter

1/2 cup shredded parmesan cheese

1/4 cup chopped parsley

4 cloves of minced garlic

2 cups shredded mozzarella

1 cup shredded parmesan cheese

5-8 slices of fresh mozzarella for the top

Tools needed:

stand mixer

pasta maker

spring form cake pan

 INSTRUCTIONS

Start with the pasta dough:

In a stand mixer fitting with the dough hook, combine the flour with the salt.

 Once the dry ingredients are combined, add one egg at a time until the dough pulls together. If the dough is a bit dry add the water.

Knead the dough on a floured surface until it comes together. Wrap the dough in plastic wrap and place it in the fridge until later (about 30 minutes minimum).

 For the Bolognese:

Drizzle 2 teaspoons of olive oil to a saucepan or pot. Add the carrots, onions, and celery and cook for a few minutes.

 Once the vegetables have begun to soften, add the garlic and continue to cook for about 3 minutes.

Once the vegetables are soft, add the meat and cook for about 10 minutes on medium high heat.

 Add the wine and continue to cook until the wine has evaporated.

Add the milk and cook it down for about 7-10 minutes.

Add the chopped tomatoes, and combine. Then add the tomato paste and Italian seasoning. Season with salt and pepper and bring to a simmer (simmer for about 30 minutes or longer for a deeper flavor).

 For the Bechamel:

Add the butter to a frying pan or saucepan and melt it on medium high heat.

 When the butter is fully melted, add the flour and mix well so the flour and butter combine.

Mix in the milk to create the sauce, whisking vigorously. Then whisk in the heavy cream.

Mix in the nutmeg and continue to whisk until the mixture has thickened up (about 3-5 minutes more)

 Back to the pasta:

Bring a pot of salted water to a boil.

In the meantime, use a pasta maker to roll out the dough to 1//8 of an inch in thickness. Set it aside. You should have about 15-18 sheets of noodles to cover the surface area. If you’re using a pasta maker, measure the size of your cake pan and cut the noodles to size accordingly.

When the water is boiling, add the noodles and cook for roughly 2 minutes. Remove the noodles from the water, and repeat for additional noodles.

Add some of the bolognese sauce to the base of a spring form cake pan.

Add a few noodles on top of the sauce so that it covers the entire surface.

On top of the noodles, add a generous amount of the bolognese so that it covers the whole surface. Add more noodles on top of the bolognese to cover the surface.

Combine the shredded mozzarella and shredded parmesan cheese and add half on top of the noodle layer.

Add another layer of noodles followed by a generous amount (if not all) of the bechamel sauce. Add another layer of noodles, followed by a layer of the bolognese.

Add another layer of noodles, another layer of the shredded cheese and the final layer of noodles.

On top of the noodles, add a thin layer of the sauce and the fresh slices of mozzarella.

 Cover the cake pan with aluminum foil and bake it in a 425ºF oven for 30 minutes.

Make the garlic bread:

In a small bowl, combine the parsley, minced garlic, room temperature butter and parmesan cheese. Season with salt and pepper.

 Slice the loaf of bread in half and spread the butter mixture on top.

 Bake in the oven at 425ºF for about 7 minutes on until the cheese and butter is bubbling.

 Plating:

When the cake has cool enough, removed the border spring form and slice the lasagna into 8 equal wedges.

Add some of the sauce on a plate, place the wedge of lasagna on top, with a side of the garlic bread. Enjoy!

Chocolate Pecan Turtle Clusters

 Chocolate Pecan Turtle Clusters are a delicious combination of toasted pecans, creamy caramel, and rich chocolate. Here's a simple recipe to make them at home:

Ingredients

2 cups pecan halves (toasted if desired)

1 cup soft caramels (store-bought or homemade)

2 tablespoons heavy cream

1 ½ cups semi-sweet or milk chocolate chips

1 teaspoon vegetable oil or coconut oil (optional, for smoother melting)

Instructions

1. Prepare the Pecans:

Arrange clusters of 3-4 pecan halves on a parchment-lined baking sheet. Set aside.

2. Make the Caramel Layer:

In a microwave-safe bowl, combine the caramels and heavy cream.

Heat in 30-second intervals, stirring after each, until smooth and melted.

Spoon about 1 teaspoon of caramel over each pecan cluster, ensuring they stick together. Let the caramel set for 5-10 minutes.

3. Melt the Chocolate:

Pork Chop Supreme

 Easy Pork Chop Supreme:

Ingredients:

4 thinly sliced medium potatoes

4 boneless pork chops

1 envelope of Lipton onion soup mix

1 can cream of mushroom

1/4 cup of milk

Salt and pepper

How to:

In a saucepan, heat 1/4 cup of oil and brown the pork chops, then drain off the fat.

In a medium casserole dish, arrange the potato slices evenly, then add a layer of pork chops.

In a bowl, mix together the onion soup mix, cream of mushroom, and milk, then pour over the casserole to cover.

In a preheated oven to 350°F, bake for 1 hour.

Enjoy this easy, peasy, and delicious dish! The creamy mixture adds a nice flavor to the chops and potatoes. Give it a shot, you will like it. 

Chocolate Coconut Bars

 Homemade Chocolate Coconut Bars

These homemade chocolate coconut bars are a delightful treat that combines the rich, creamy taste of coconut with the lusciousness of chocolate. They’re easy to make and perfect for satisfying your sweet tooth or impressing guests with a homemade dessert. Whether you’re a fan of coconut or just love chocolate, these bars will hit the spot!

Ingredients 

2 cups shredded unsweetened coconut

1/2 cup sweetened condensed milk

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Chocolate Layer:

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil (for melting chocolate)

Instructions

Step 1: Prepare the Pan

Line the Baking Dish: Line an 8×8-inch square baking dish with parchment paper, allowing some overhang for easy removal. Lightly grease the parchment with cooking spray or coconut oil.

Step 2: Make the Coconut Layer

Mix Coconut Ingredients: In a mixing bowl, combine the shredded coconut, sweetened condensed milk, melted coconut oil, vanilla extract, and salt. Stir until well combined.

Spread the Mixture: Press the coconut mixture evenly into the bottom of the prepared baking dish. Use the back of a spatula or your hands to ensure it’s packed tightly.

Step 3: Chill the Coconut Layer

Refrigerate: Place the dish in the refrigerator for about 30 minutes to set the coconut layer.

Step 4: Prepare the Chocolate Layer

Coconut Chewies

 Coconut chewies are a delightful, soft, and chewy treat made with coconut as the star ingredient. Here's a simple recipe to try:

Ingredients

2 cups shredded sweetened coconut

1/2 cup condensed milk

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Optional: Melted chocolate for drizzling or dipping

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix the Ingredients:

In a mixing bowl, combine shredded coconut, condensed milk, vanilla extract, and salt. Stir until the mixture is evenly combined and sticky.

3. Shape the Chewies:

Using your hands or a cookie scoop, form small balls or mounds of the mixture (about 1 tablespoon each). Place them on the prepared baking sheet, leaving a bit of space between them.

4. Bake:

Bake for 12-15 minutes, or until the edges are golden brown. Be careful not to overbake, as they should remain soft and chewy inside.

5. Cool:

Allow the coconut chewies to cool completely on the baking sheet before transferring them to a wire rack.

6. Optional Decoration:

Drizzle or dip them in melted chocolate for an extra touch of sweetness and flavor. Let the chocolate set before serving.

Storage

Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

Enjoy your coconut chewies! Let me k

now if you'd like a variation of this recipe.

Frito Taco Casserole

 Frito Taco Casserole 🌮🧀

Ingredients:

1 pound of ground meat (chicken, beef, or turkey)

1 small onion, finely chopped

1/2 can of Rotel (diced tomatoes and green chilies mix)

1 packet of taco seasoning

1 bag of Frito corn chips

1 can of black beans, drained and rinsed

10 oz can of enchilada sauce

2 oz of cream cheese

2 cups of shredded cheese (any variety)

Instructions:

Begin by preheating your oven to 325°F (163°C) and lightly grease a 9x13 inch baking dish.

Heat a skillet over medium flame and cook the ground meat with the chopped onion until the meat is well-browned and the onions are translucent.

Stir in the Rotel and taco seasoning into the skillet. Let it simmer until most of the liquid has evaporated.

Add the black beans and cream cheese to the skillet, stirring until the cream cheese is thoroughly melted and blended with the meat.

Mix in the enchilada sauce until everything is well combined.

Create a layer in the greased baking dish starting with half the Frito chips, followed by half of the meat mixture, and then half of the shredded cheese.

Repeat the layering with the remaining Fritos, meat mixture, and cheese.

Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and the casserole is hot throughout.

Prep Time: 15 mins | Total Time: 35 mins | Servings: 6

CRAB STUFFED CHEDDAR

 CRAB STUFFED CHEDDAR BAY BISCUITS

with LEMON BUTTER SAUCE 

Ingredients:

Cheddar Bay Stuffed Biscuit:

1 package Cheddar Bay Biscuit Mix

1 tsp garlic powder

1 tsp Italian seasoning

Crab Filling:

1 pound lump crab meat, fully cooked

¼ tsp paprika

½ tsp onion powder

½+ cup mayonnaise

1 tbsp mustard

½ sleeve Ritz crackers, crushed

1 cup grated Parmesan cheese

Lemon Butter Sauce:

1 tsp lemon juice

2 tbsp melted butter

Instructions:

Prepare Biscuit Mix: Make the Cheddar Bay Biscuit mix according to the package directions and set aside.

Preheat Oven: Preheat the oven to 375°F (190°C). Spray two muffin tins with nonstick spray.

Make Crab Filling: In a bowl, combine the lump crab meat, paprika, onion powder, mustard, mayonnaise, and crushed Ritz crackers. Stir until well combined, adding more mayonnaise if needed for moisture.

Form Biscuits: Using a scoop, take some biscuit mix and place it in your hand (dusted with flour) to form a cup shape. Add a scoop of the crab mixture into the center and cover with a bit more biscuit dough.

Place in Muffin Tins: Continue this process until all the biscuit dough and crab mixture is used. Place each stuffed biscuit into the prepared muffin trays.

Bake: Bake for 12 to 15 minutes or until golden brown.

Prepare Lemon Butter Sauce: In a small bowl, mix the melted butter with the lemon juice.

Finish and Serve: Once the biscuits are baked, brush them with the lemon butter mixture before serving. Enjoy your delicious crab stuffed Cheddar Bay Biscuits!

Melt in Your Mouth Chicken

 Melt in Your Mouth Chicken

Ingredients:

4 boneless, skinless chicken breasts

1 cup mayonnaise (can use plain Greek yogurt in place of the mayo)

1/2 cup Parmesan cheese

1 tsp seasoning salt

1/2 tsp black pepper

1 tsp garlic powder

Directions:

In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.

Spread the mixture on top of each of the chicken breasts.

Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through. Serve warm!!

Hershey’s Syrup Brownies

 Hershey’s Syrup Brownies are a classic dessert, known for their rich, fudgy texture and deep chocolate flavor. Here's a simple recipe for making them:

Ingredients:

1/2 cup (1 stick) butter or margarine

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup Hershey’s Chocolate Syrup

1/2 cup chopped nuts (optional)

Optional Frosting:

3 tablespoons butter or margarine

3 tablespoons Hershey’s Cocoa

1 tablespoon light corn syrup or honey

1/2 teaspoon vanilla extract

1 cup powdered sugar

2 to 4 tablespoons milk

Directions:

1. Preheat Oven: Set your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.

2. Make the Batter:

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Beat in eggs one at a time, followed by the vanilla extract.

Add the flour, baking powder, and salt; mix until just combined.

Stir in the Hershey’s Chocolate Syrup and nuts (if using).

3. Bake:

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 30 to 35 minutes or until the brownies pul

l away from the edges of the pan, and a toothpick inserted

Easy and delicious recipes

 Quick, easy, and Not overly expensive. I've been teaching our 13 year old new easy to make recipes, tonight I taught him this one. It's all cooked in one pan on the stove top.

1 pound ground meat, brown

12ish small potatoes, or however many you want, diced. Add to pan once meat is browned, stir occasionally until tender.

1 can cream soup, whatever kind you like

3/4 cup of milk (I was out so used water and sour cream mixed together)

Add milk and soup once potatoes are cooked.

Whatever seasoning you like then mix.

Sprinkle with cheese and Serve

Bacon Lasagna Burger

 The Bacon Lasagna Burger

Ingredients:

2 lbs ground beef (80/20 blend preferred)

8 lasagna noodles, cooked and drained

8 strips of bacon, cooked to desired crispiness

2 cups shredded mozzarella cheese

1 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 cup marinara sauce

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

4 large hamburger buns, toasted

Fresh basil leaves for garnish (optional)

Directions:

Prepare the Burger Patties:

In a large bowl, mix ground beef with Italian seasoning, garlic powder, onion powder, salt, and pepper. Form into 4 large patties.

Cook the Burgers:

Heat a skillet or grill pan over medium heat. Cook the patties for 4-5 minutes per side, or until they reach your desired doneness. Set aside and keep warm.

Assemble the Lasagna Layers:

Lay out a cooked lasagna noodle. Spread a thin layer of ricotta cheese, followed by a sprinkle of Parmesan and a small handful of mozzarella. Roll the noodle into a spiral or fold it to fit the burger size. Repeat for all noodles.

Melt the Cheese Layers:

Preheat your oven to broil. On a baking sheet, assemble each burger: start with the bottom bun, add a cooked burger patty, place a lasagna noodle roll on top, and spoon marinara sauce over it. Add mozzarella cheese and broil for 2-3 minutes until the cheese is melted and bubbly.

Complete the Burger:

Add two strips of bacon on top of each lasagna layer. Place the top bun, garnish with fresh basil if desired, and serve immediately.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 740 kcal | Servings: 4

Sausage rolls

 Ingredients

1 package of puff pastry sheets (thawed if frozen)

1 lb ground sausage (or any filling of choice, such as cooked chicken, vegetables, or cheese)

1 small onion, finely chopped (optional)

1/2 cup shredded cheese (optional)

1 egg, beaten (for egg wash)

Instructions

1. Prepare the Filling: If using sausage, cook it with the chopped onion until browned. Drain excess fat. Mix in cheese if desired.

2. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

3. Assemble the Pastries: Roll out the puff pastry and cut into squares (about 3 inches each). Place a spoonful of the filling in the center of each square.

4. Seal the Parcels: Bring the corners of each square up to the center, pinching the edges together to seal.

5. Add Egg Wash: Brush the tops of each parcel with the beaten egg to give a golden finish.

6. Bake: Place on the lined baking sheet and bake for 15-20 minutes, or until golden and puffed.

7. Serve: Let cool slightly and serve warm.

You can adjust the filling to your taste or try different variations like spinach and feta, mushroom and cheese, or ham and cheese! Enjoy your pastry bites!

Sweet Potato Pie

 Sweet Potato Pie :

Ingredients:

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust

Directions:

-Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

-Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

-Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Enjoy 

Cheesy Ranch Potatoes and Smoked Sausage

 Cheesy Ranch Potatoes and Smoked Sausage :

Ingredients:

- 1 lb Monon Meats Smoked sausage, thinly sliced 

- 2 lbs potatoes, diced 

- 1 cup shredded cheddar cheese 

- 1 packet ranch dressing mix 

- 1/2 cup milk 

- 1/4 cup melted butter 

- 1 onion, finely diced 

- 2 cloves garlic, minced 

- Salt and pepper to taste 

- 1/2 cup chopped green onions for garnish 

Directions:

1. Preheat the oven to 375°F (190°C) 

2. In a large skillet over medium heat, brown the sliced sausage until cooked through. Set aside. 🍳

3. In the same skillet, sauté the diced onions and minced garlic until translucent. 

4. In a large mixing bowl, combine the diced potatoes, cooked sausage, sautéed onions and garlic, shredded cheese, ranch dressing mix, milk, and melted butter. Season with salt and pepper to taste. 

5. Transfer the mixture to a greased baking dish, spreading it out evenly. 

6. Cover the dish with aluminum foil and bake for 60 minutes. Then, remove the foil and continue baking for an additional 15 minutes or until the potatoes are tender and the top is beautifully golden brown. 

7. Garnish with chopped green onions just before serving. Enjoy the hearty goodness! 

Easy Bisquick Cinnamon Rolls

Easy Bisquick Cinnamon Rolls - Don’t Lose This Recipe 😋

Ingredients

3 cups all-purpose flour

½ (15.25 ounce) package yellow cake mix

2 (.25 ounce) packages quick-rise yeast

1 teaspoon salt

2 cups warm water (105 to115 degrees F/40 to 45 degrees C)

1 cup all-purpose flour, or as needed

2 tablespoons butter, softened

½ cup white sugar

1 tablespoon ground cinnamon

Directions

Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough.

Turn dough out onto a floured work surface and knead until smooth, 6 to 8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal.

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes.

Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15 to 18 minutes.
 

Garlic Bread Ritz Bits

It sounds like you’re describing a delicious twist on Ritz Bits crackers — combining their snackable size with the savory flavor of garlic bread! While this isn't an official flavor (as of now), you could easily make your own homemade version. Here's how:

Homemade Garlic Bread Ritz Bits Recipe

Ingredients:

A box of Ritz Bits crackers (cheese or plain work best)

1/4 cup unsalted butter, melted

1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon onion powder (optional)

Grated Parmesan cheese (optional, for extra flavor)

Instructions:

1. Preheat your oven: Set to 300°F (150°C).

2. Prepare the butter mixture: Mix melted butter, garlic powder, parsley, and onion powder in a bowl.

3. Coat the crackers: Place the Ritz Bits in a large bowl. Drizzle the butter mixture over the crackers and toss gently to coat.

4. Bake: Spread the coated crackers on a baking sheet lined with parchment paper. Bake for 10-15 minutes, stirring halfway through.

5. Optional topping: Sprinkle Parmesan cheese over the crackers immediately after removing them from the oven for extra garlic bread vibes.

6. Cool and enjoy: Let the crackers cool completely before serving or storing in an airtight container.

 

Thanksgiving Pumpkin Slush Cake

  Thanksgiving Pumpkin Slush Cake :

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Pumpkin Layer:

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 can (15 oz) pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 container (8 oz) frozen whipped topping, thawed

For the Topping:

Additional whipped topping

Ground cinnamon for dusting

Directions:

Prepare the Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9x13-inch baking dish. Chill the crust in the refrigerator for 30 minutes.

Make the Pumpkin Layer: In a mixing bowl, beat the cream cheese and powdered sugar together until smooth. Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves, and mix until well combined. Fold in the whipped topping until the mixture is light and fluffy.

Assemble the Cake: Spread the pumpkin mixture over the chilled crust, smoothing it out with a spatula. Cover and freeze for at least 4 hours, or until firm.

Serve: Before serving, let the cake sit at room temperature for 10-15 minutes to soften slightly. Top with additional whipped topping and a sprinkle of cinnamon.

Prep Time: 20 minutes | Freezing Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 320 kcal | Servings: 12 servings

Milk Pudding Flan

 Here is a recipe for a delightful and airy dessert akin to the one depicted—Milk Pudding Flan:

Ingredients:

- 4 cups (1 liter) of milk

- 1 can (14 oz) of sweetened condensed milk

- 1 cup (200g) of sugar

- 4 eggs

- 2 tablespoons of cornstarch (optional, for additional thickness)

- 1 teaspoon of vanilla extract

Instructions:

1. Prepare the Mixture:

In a blender, combine the milk, sweetened condensed milk, eggs, sugar, cornstarch, and vanilla extract. Blend until the mixture is smooth and thoroughly combined.

2. Cook the Mixture (optional, if using cornstarch):

Transfer the blended mixture to a saucepan. Heat over medium-low heat, stirring continuously, until the mixture thickens slightly, approximately 5 to 7 minutes. Remove from heat.

3. Prepare the Baking Dish:

Lightly grease a rectangular or square baking dish.

4. Steam or Bake:

For the Steam Method: Pour the mixture into the prepared baking dish. Cover it securely with aluminum foil. Place the dish in a large pot filled with boiling water, ensuri

Lasagna

Lasagna Recipe :

Ingredients:

1 pound ground beef

1 small onion, diced

1 clove garlic, minced

1 (28-ounce) can crushed tomatoes

2 cups water

1 tablespoon tomato paste

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

12 lasagna noodles

15 ounces ricotta cheese

1 cup grated Parmesan cheese

1 egg

2 cups shredded mozzarella cheese

Instructions:

Preheat your oven to 375°F (190°C).

In a large saucepan, cook the ground beef over medium heat until it is browned. Drain any excess fat.

Add the onion and garlic to the pan and cook for an additional 2-3 minutes, until the onion is translucent.

Add the crushed tomatoes, water, tomato paste, basil, oregano, salt, and pepper to the pan and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions. Drain the noodles and rinse them with cold water.

In a small bowl, mix together the ricotta cheese, Parmesan cheese, and egg.

To assemble the lasagna, spread a thin layer of the tomato sauce in the bottom of a 9x13-inch baking dish. Arrange 4 noodles on top of the sauce. Spread a layer of the cheese mixture over the noodles, then top with another layer of sauce. Repeat the layers until all of the ingredients are used, ending with a layer of sauce.

Cover the dish with foil and bake for 25 minutes. Remove the foil and sprinkle the mozzarella cheese over the top of the lasagna. Return the dish to the oven and bake for an additional 15-20 minutes, until the cheese is melted and the lasagna is heated through.

Let the lasagna cool for a few minutes before serving. 

Enjoy! ❤️

 

Lasagna

 Homemade Lasagna 

Ingredients :

1 tablespoon of olive oil

1 small onion, diced

1 pound of ground beef

1 pound of Italian sausage

1 28 Canned crushed tomato ounces

2 cans of 6.5 oz. tomato sauce

1 can of 6 ounces of tomato paste

2 tablespoons of Italian seasoning

1/4 cup sugar

salt and pepper to taste

1 tablespoon chopped fresh basil

12 lasagna noodles

16 ounces of ricotta cheese

1/2 cup finely grated Parmesan cheese

1 egg

2 cups grated mozzarella cheese

Instructions :

Step1: In a large skillet over medium-high heat, add olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar and basil. Simmer over low heat.

Step2: In a large saucepan, bring the water to a boil. Add the lasagna and cook for 8 to 10 minutes. Drain and rinse with cold water.

Step3: In a medium bowl, add the ricotta, parmesan and egg. Stir until incorporated.

Step4: Preheat the oven to 375 degrees and spray a 9×13-inch baking pan with nonstick spray and set aside.

Step5: To make the lasagna, start by spreading 1 cup of meat sauce on the bottom of the pan. Arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of ricotta cheese over the noodles, then sprinkle with grated mozzarella cheese. Repeat layers and cover with cheese.

Step6: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 20-25 minutes or until heated through and cheese is bubbling. Let cool for 10 minutes before serving.

Gooey Coffee Caramel Cake

 Gooey Coffee Caramel Cake:

Ingredients

For the Cake Layers:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water

For the Caramel Filling:

1 cup granulated sugar

1/4 cup water

3/4 cup heavy cream, warm

4 tablespoons unsalted butter

For the Gooey Topping:

1/2 cup caramel sauce (from filling)

1/4 cup brewed coffee

2 cups powdered sugar

Instructions

1. Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 3-5 minutes).

4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

5. Gradually add the dry ingredients to the wet mixture in three parts, alternating with buttermilk. Begin and end with the dry ingredients.

6. Mix the dissolved coffee into the batter until well combined.

7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

2. Make the Caramel Filling

1. In a medium saucepan, heat sugar and water over medium heat, stirring until sugar dissolves. Stop stirring and cook until the sugar turns a deep amber color (be careful not to burn it).

2. Remove from heat and carefully whisk in warm cream (it will bubble vigorously).

3. Stir in butter until smooth. Let it cool slightly. Reserve 1/2 cup of the caramel for the gooey topping.

3. Prepare the Gooey Topping

1. In a small bowl, whisk the reserved caramel with brewed coffee.

2. Gradually add powdered sugar, whisking until smooth and pourable.

4. Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of caramel filling on top.

2. Place the second cake layer on top and pour the gooey caramel coffee topping over the cake, letting it drip down the sides.

5. Decorate and Serve

Optional: Garnish with whipped cream, caramel drizzle, or chocol

ate shavings.

Serve slightly warm or at room temperature.

Enjoy your decadent Gooey Coffee Caramel Cake!

Tater Tot Breakfast

 Tater Tot Breakfast Bowl with Sausage Gravy 🍳🥔

Ingredients:

4 cups frozen tater tots

1 pound breakfast sausage

3 tablespoons all-purpose flour

2 cups milk

Salt and black pepper to taste

Optional toppings: shredded cheddar cheese, chopped green onions, fried eggs

Directions:

Cook the tater tots according to package directions until crispy and golden brown.

While the tater tots are baking, cook the sausage in a large skillet over medium-high heat until browned and crumbly. Drain excess grease, leaving about 2 tablespoons in the skillet with the sausage.

Sprinkle the flour over the sausage, stir to combine, and cook for 2 minutes.

Gradually whisk in the milk, and bring the mixture to a simmer. Cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper.

To assemble the breakfast bowls, place a portion of the crispy tater tots in each bowl. Pour the warm sausage gravy over the tater tots.

Add optional toppings such as shredded cheese, green onions, or a fried egg on top.

Garlic Parmesan Bacon Cheeseburger Bombs

 Garlic Parmesan Bacon Cheeseburger Bombs

Ingredients:

1 lb ground beef

6 slices bacon, cooked and crumbled

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

1 tsp garlic powder

1 tsp onion powder

Salt and pepper, to taste

1 can (16 oz) refrigerated biscuit dough

1/4 cup grated Parmesan cheese

2 tbsp butter, melted

Fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cook the beef:

In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease. Add garlic powder, onion powder, salt, and pepper. Mix in the crumbled bacon, cream cheese, and shredded cheddar cheese until well combined. Remove from heat.

Prepare the biscuit dough:

Open the can of biscuit dough and separate it into individual biscuits. Flatten each biscuit into a circle.

Assemble the bombs:

Place a spoonful of the beef and cheese mixture in the center of each flattened biscuit. Fold the dough over the filling and pinch the edges to seal completely.

Coat with garlic Parmesan:

In a small bowl, mix melted butter and grated Parmesan cheese. Brush the tops of the cheeseburger bombs with the garlic Parmesan mixture.

Bake:

Place the bombs on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.

Serve and garnish:

Once baked, let them cool slightly before serving. Garnish with fresh parsley for a pop of color!

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: Approx. 250 kcal per bomb | Servings: 12 bombs Enjoy!

Longhorn Steakhouse Parmesan Chicken "

 Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons olive oil

For the Parmesan Crust:

½ cup mayonnaise

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon lemon juice

½ cup shredded provolone cheese (or mozzarella for a variation)

½ cup panko breadcrumbs

2 tablespoons melted butter

2 tablespoons fresh parsley, chopped (optional for garnish)

---

Instructions:

1. Prepare the Chicken:

Preheat your oven to 375°F (190°C).

Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder.

Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove from the skillet and transfer to a baking dish.

2. Make the Parmesan Crust:

In a small bowl, mix mayonnaise, Parmesan cheese, garlic powder, and lemon juice.

Spread the mixture evenly over the top of the chicken breasts.

3. Add the Topping:

Sprinkle shredded provolone cheese evenly over the mayonnaise mixture.

In another bowl, combine panko breadcrumbs with melted butter. Sprinkle this over the provolone cheese layer.

4. Bake the Chicken:

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the topping is golden and bubbly.

5. Garnish and Serve:

Sprinkle fresh parsley over the chicken before serving for an added pop of color and flavor.

---

Serving Suggestions:

Pair this dish with mashed potatoes, steamed vegetables, or 

a side of rice for a complete meal.

Enjoy your homemade Parmesan Crusted Chicken!

Crack Breakfast Casserole

 Crack Breakfast Casserole is a popular and indulgent breakfast dish that's both savory and satisfying. It combines eggs, cheese, hash browns, bacon, and a creamy mixture, all baked into a comforting casserole. The "crack" refers to its addictive nature, thanks to the delicious flavors. Here's a recipe to make it:

Ingredients

1 (16 oz) package frozen hash browns (thawed)

1 (8 oz) package cream cheese (softened)

2 cups shredded cheddar cheese

1 cup cooked bacon (crumbled)

8 large eggs

1 cup milk

1 packet ranch seasoning mix

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

2. Prepare Hash Browns: Spread the thawed hash browns evenly in the prepared dish.

3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, ranch seasoning mix, garlic powder, onion powder, salt, and pepper.

4. Combine with Cream Cheese: Add the softened cream cheese to the egg mixture and whisk until smooth (a few lumps are fine).

5. Assemble the Casserole:

Pour the egg mixture over the hash browns.

Sprinkle the shredded cheddar cheese evenly over the top.

Add the crumbled bacon.

6. Bake: Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.

7. Cool and Serve: Let the casserole cool for 5 minutes before slicing and serving.

Tips

For extra flavor, add diced green onions, bell peppers, or jalapeños.

Swap bacon for sausage or ham if you prefer.

Leftovers can be stored in an airtight container in the frid

ge for up to 3 days.

Enjoy your delicious Crack Breakfast Casserole!

Meatloaf

 Ingredients:

For the Meatloaf:

1 lb ground beef

1/2 lb ground pork (optional for more flavor)

1 cup breadcrumbs

1/2 cup milk

1 egg

1 small onion, finely chopped

2 cloves garlic, minced

1 cup shredded cheddar cheese

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

1/2 cup ketchup (for glaze)

2 tbsp brown sugar (for glaze)

1 tbsp mustard (for glaze)

For the Mashed Potatoes:

4 large russet potatoes, peeled and cubed

1/2 cup butter

1/2 cup heavy cream (or milk)

2 cloves garlic, minced (optional)

Salt and pepper to taste

Chopped parsley for garnish (optional)

Instructions:

For the Meatloaf:

Preheat Oven:

Preheat your oven to 375°F (190°C).

Prepare Meatloaf Mixture: In a large bowl, combine ground beef, ground pork (if using), breadcrumbs, milk, egg, chopped onion, garlic, shredded cheddar cheese, oregano, thyme, salt, and pepper. Mix well until all ingredients are evenly

incorporated:

Shape the Meatloaf:

Transfer the mixture to a loaf pan or shape into a loaf on a baking sheet lined with parchment paper.

Prepare the Glaze:

In a small bowl, mix ketchup, brown sugar, and mustard. Spread the glaze evenly over the top of the meatloaf.

Bake the Meatloaf:

Place the meatloaf in the preheated oven and bake for 45-60 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).

Rest the Meatloaf:

Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

For the Mashed Potatoes:

Boil the Potatoes: In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook for 15-20 minutes or until the potatoes are fork-tender.

Drain and Mash:

Drain the potatoes and return them to the pot. Mash them with a potato masher until smooth.

Air fryer chicken thighs

 Air fryer chicken thighs:

Ingredients:

4 bone-in, skin-on chicken thighs

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions:

Preheat your air fryer to 400°F (200°C) for about 5 minutes.

In a small bowl, combine the garlic powder, paprika, salt, and black pepper. Mix well.

Pat the chicken thighs dry with a paper towel to remove any excess moisture.

Rub the chicken thighs with olive oil, making sure to coat them evenly.

Sprinkle the spice mixture over the chicken thighs, rubbing it into the skin.

Place the chicken thighs in the air fryer basket, skin side down. Make sure they are not touching each other to allow for even cooking.

Cook the chicken thighs at 400°F (200°C) for 10 minutes.

After 10 minutes, flip the chicken thighs and cook for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.

Once cooked, remove the chicken thighs from the air fryer and let them rest for a few minutes before serving.

Serve hot and enjoy!

Note: Cooking times may vary depending on the size and thickness of the chicken thighs. It’s always a good idea to use a meat thermometer to ensure the chicken is cooked through.

I hope you enjoy this recipe! If you have any more questions, feel free to ask.

Savory Stuffing Balls

 Ingredients:

4 cups dry bread cubes

– 1 cup onion, finely chopped

– 1 cup celery, finely chopped

– 1/2 cup unsalted butter

– 1 teaspoon dried sage

– 1 teaspoon dried thyme

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1/2 cup chicken broth (add more if needed for consistency)

– 2 large eggs, beaten

Directions:

Prepare the Bread Cubes:

Place the dry bread cubes in a large mixing bowl. If your bread cubes aren’t fully dry, toast them in the oven at 300°F (150°C) for 10-15 minutes.

Cook the Vegetables:Baking classes

In a skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook until softened, about 5-7 minutes.

Combine Ingredients:

Pour the cooked vegetables over the bread cubes. Add the sage, thyme, salt, and pepper, and mix until well combined. Pour in the chicken broth a little at a time until the mixture holds together but isn’t too wet. Stir in the beaten eggs to bind the mixture.

Baking classes

Form the Balls:

Using your hands, shape the stuffing mixture into 12 balls (about 1 1/2 inches each) and place them on a greased baking sheet.

Bake:

Preheat your oven to 375°F (190°C). Bake the stuffing balls for 20-25 minutes, or until golden brown and crispy on the outside.

Serve:

Serve the Savory Stuffing Balls warm, alongside your favorite holiday dishes, or with a drizzle of gravy.

Oklahoma Fried Onion Burgers

 Oklahoma Fried Onion Burgers 😋

Ingredients:

1 large onion, peeled, halved and thinly sliced

salt and pepper

1 lb ground beef

1 tablespoon butter

1 tablespoon vegetable oil

4-8 slices American cheese

Mayo, mustard and pickles, for serving

4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

Simple Sheet Pan Scored Potatoes

 Simple Sheet Pan Scored Potatoes Recipe

Elevate your dinner table with our Easy Sheet Pan Scored Potatoes recipe. This simple yet flavorful side dish requires minimal effort but delivers maximum taste. Perfectly seasoned and roasted to crispy perfection, these scored potatoes are sure to become a family favorite. Whether served alongside a hearty main course or as a tasty snack, these potatoes are guaranteed to impress with their crispy exterior and fluffy interior.

A Brief Overview of Scored Potatoes

Scored potatoes, also known as hasselback potatoes, originated in Sweden and have become popular worldwide for their unique appearance and delicious taste. The method involves making thin slices across the potato without cutting all the way through, allowing the potato to fan out slightly as it bakes. This creates a crispy exterior while maintaining a tender interior, making them the perfect canvas for a variety of seasonings and toppings. Our Easy Sheet Pan Scored Potatoes recipe simplifies the process even further, making it accessible to home cooks of all skill levels.

Ingredients

for Sheet Pan Scored Potatoes

Gather these basic ingredients to create the ultimate Easy Sheet Pan Scored Potatoes:

4 medium-sized russet potatoes

2 tablespoons of olive oil

2 cloves of garlic, minced

1 teaspoon of dried rosemary

1 teaspoon of dried thyme

Salt and black pepper, to taste

Fresh parsley, chopped, for garnish (optional)

Enjoy!

AMISH CINNAMON BREAD

Our Amish Cinnamon Bread tastes like it came from a bakery! Amish Cinnamon Bread is a very quick and easy bread made with a few ingredients! It makes a great breakfast, dessert, or even housewarming gift.

Ingredients

For The Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or homemade buttermilk— 2 cups milk plus 2 tablespoons vinegar or

lemon juice

4 cups flour

2 teaspoons baking soda

For The Cinnamon/Sugar Mixture:

2/3 cups sugar

2 teaspoons cinnamon

How To Make Amish Cinnamon Bread

ream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate

bowl the 2/3 c sugar and cinnamon.

Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan. Makes 2 loaves

Enjoy. The Family will love this recipe.
 

CLASSIC CHERRY DELIGHT

 INGREDIENTS

CRUST.

• 7 tablespoons unsalted butter

• 1 1/2 cups graham cracker crumbs (about 9 whole crackers)Graham cracker

• 3 tablespoons granulated sugar

FILLING.

• 8 ounces cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon pure vanilla extract

• 1 container cool whip, 8 ounces

• 1 can cherry pie filling, 21 ouncesCheese

How To Make Classic Cherry Delight.

• Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.

FILLING.

• Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.

• Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.

• Refrigerate for at least 2 hours before serving. I like to leave it overnight.

• Refrigerate leftovers.

NOTES

• Tip from reader Jody…This is a great recipe. To remove easily, put hot water in the sink. Just enough so the bottom and a tiny bit of the sides of the pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully. Make sure the water is very hot.

Enjoy.

Cheesy Stuffed Meatloaf Bites

 

Cheesy Stuffed Meatloaf Bites:

Ingredients:

1 pound ground beef

1/2 cup breadcrumbs

1/4 cup milk

1 large egg

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Worcestershire sauce

1/2 cup ketchup

1 tablespoon mustard

1/2 cup grated cheddar cheese

1/4 cup fresh parsley, chopped (additional for garnish)

Directions:

Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.

Mix the meatloaf ingredients: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and Worcestershire sauce. Mix until well combined.

Form the bites: Take a small portion of the meat mixture, flatten it in your hand, place a small amount of cheddar cheese in the center, and then mold the meat around the cheese to form a ball. Place on the prepared baking sheet. Repeat with the remaining meat and cheese.

Prepare the glaze: In a small bowl, mix together the ketchup and mustard. Brush this mixture over the top of each meatloaf bite.

Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the meatloaf bites are cooked through and the tops are caramelized.

Serve: Garnish with additional chopped parsley before serving.

Pineapple Cream Cheese Pie

Pineapple Cream Cheese Pie:

Ingredients:

For the crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

⅓ cup butter (melted)

For the filling:

8 oz cream cheese (softened)

1 cup powdered sugar

1 small can (8 oz) crushed pineapple, drained

1 cup heavy whipping cream (whipped)

1 tsp vanilla extract

Optional topping:

Whipped cream

Pineapple chunks or coconut flakes for garnish

Instructions:

1. Prepare the crust:

Preheat the oven to 350°F (175°C).

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter.

Press the mixture firmly into the bottom of a pie dish (or springform pan).

Bake for 8-10 minutes, then remove from the oven and let cool completely.

2. Make the filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Add the powdered sugar and vanilla extract, and mix until well combined.

Stir in the drained crushed pineapple until evenly distributed.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

3. Assemble the pie:

Spoon the cream cheese mixture into the cooled crust and smooth the top with a spatula.

Refrigerate the pie for at least 4 hours or until set, preferably overnight.

4. Serve:

Before serving, garnish with whipped cream, pineapple chunks, or coconut flakes if desired.

Enjoy your refreshing Pineapple Cr

eam Cheese Pie! It's perfect for a sweet summer treat or a tropical dessert!