Mushroom and Broccoli

 Sautéed Mushroom and Broccoli Stir-Fry

Ingredients:

300g broccoli, cut into florets

300g mushrooms, sliced

2 tbsp olive oil

3 cloves garlic, minced

1 tbsp soy sauce (or to taste)

1 tsp sesame oil (optional, for extra flavor)

½ tsp red pepper flakes (optional, for heat)

¼ tsp black pepper

¼ tsp salt (adjust to taste)

1 tbsp water (if needed for steaming)

1 tsp sesame seeds (for garnish)

Instructions:

1. Heat the oil: In a large pan or wok, heat the olive oil over medium-high heat.

2. Sauté garlic & mushrooms: Add the minced garlic and sliced mushrooms. Sauté for about 5 minutes until the mushrooms release their moisture and start to brown.

3. Add broccoli: Stir in the broccoli florets. If needed, add 1 tablespoon of water and cover for 2-3 minutes to steam the broccoli until tender-crisp.

4. Season the stir-fry: Add soy sauce, sesame oil, red pepper flakes (if using), black pepper, and salt. Stir-fry for another 2 minutes until everything is well coated and cooked to your desired tenderness.

5. Garnish & serve: Sprinkle with sesame seeds and serve hot as a side dish or over rice or noodles for a full meal.

Enjoy your quick and flavorful Sautéed Mushroom and Broccoli Stir-Fry!

Smothered Pork Chops

Smothered Pork Chops

Ingredients

For the Pork Chops:

• 1 pound (500g) bone-in pork chops (about 3/4 to 1 inch thick)
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or butter

For the Gravy:

• 1 tablespoon butter
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream (or whole milk)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme (or Italian seasoning)
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)

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Instructions

1. Season the Pork Chops:

   • In a small bowl, mix onion powder, garlic powder, smoked paprika, salt, and black pepper.
   • Pat the pork chops dry and rub both sides with the seasoning mixture.

2. Sear the Pork Chops:

   • Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat.
   • Sear the pork chops for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.

3. Make the Onion Gravy:

   • In the same skillet, add 1 tablespoon of butter. Sauté the onions until soft and caramelized (about 5 minutes).
   • Add the minced garlic and cook for 30 seconds.

4. Create the Gravy Base:

   • Pour in the chicken broth, heavy cream, Worcestershire sauce, and thyme. Stir well.
   • Add the cornstarch slurry (cornstarch + water) and stir until the gravy thickens.

5. Smother the Pork Chops:

   • Return the pork chops to the skillet, spoon the gravy over them, and let them simmer for 5-7 minutes on low heat.

6. Serve & Enjoy!

   • Serve hot with mashed potatoes, rice, or buttered veggies.

This Smothered Pork Chops recipe is rich, creamy, and absolutely delicious!

Apple Cake

Swedish Apple Cake

Ingredients:

½ cup butter, room temperature

1 ⅔ cups sugar

1 ½ teaspoons vanilla extract

2 eggs

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 ½ cups peeled and sliced apples (about 2 medium apples)

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Powdered sugar, for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.

2. In a large bowl, cream the butter and sugar together until light and fluffy. You can use a hand mixer or stand mixer for this.

3. Add the vanilla extract and eggs, one at a time, mixing well after each addition.

4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

5. Fold in the sliced apples and spices (cinnamon and nutmeg). The batter will be thick.

6. Spoon the batter into the prepared cake pan, spreading it evenly.

7. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

9. Once cooled, dust with powdered sugar if desired.

Enjoy your Swedish Apple Cake! It's sure to be a hit at any family gathering.

Vegetable Beef Soup

INGREDIENTS:

2 1/2 tablespoons canola oil

3–4 lb chuck roast

7–8 cups low sodium beef broth

1/4 teaspoon fresh ground black pepper

2 bay leaves

1 medium onion chopped

2 ribs celery chopped

2 carrots peeled and chopped

2 cloves garlic minced

1 teaspoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried basil

2 medium Yukon Gold potatoes diced

1/4 pound green beans trimmed and cut in 1 inch segments

1 can (14.5 ounce) petite diced tomatoes

1 tablespoon Worcestershire Sauce

INSTRUCTIONS:

Heat 1 1/2 tablespoons canola oil in Dutch oven or heavy stockpot over medium to medium high heat. Add the chuck roast and sear to brown each side. Add about 3 cups beef broth (or enough to cover it), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until fork tender.

After the beef has simmered for about 2 hours heat 1 tablespoon canola oil in separate Dutch oven or heavy stockpot over medium heat. Add onion, celery and carrot; cook 5-7 or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; cook for 1 minute stirring constantly.

Add 4 cups beef broth, potatoes, green beans, diced tomatoes, Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.

Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks discarding the fat and the cartilage. Add the shredded beef to the pot and warm for 5 minutes.

Garlic Chicken

 

Slow Cooker Honey Garlic Chicken

Ingredients:

For the Sauce:

• 1/3 cup honey
• 1 tbsp garlic, minced
• 1/4 cup soy sauce (low sodium recommended)
• 1 tbsp ketchup
• 1 tbsp apple cider vinegar (or rice vinegar)
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional, for heat)

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
• 1 tbsp sesame seeds (for garnish, optional)
• 2 green onions, sliced (for garnish, optional)

Instructions:

1. Prepare the Chicken: Season chicken with salt, black pepper, and smoked paprika.
2. Make the Sauce: In a bowl, mix honey, minced garlic, soy sauce, ketchup, apple cider vinegar, black pepper, and red pepper flakes.
3. Slow Cook: Place the chicken in the slow cooker and pour the sauce over it. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
4. Thicken the Sauce (Optional): Remove chicken and set aside. Mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce. Let it cook for 5-10 more minutes until thickened.
5. Shred or Serve Whole: Shred the chicken and mix it back into the sauce, or serve whole with sauce drizzled on top.
6. Garnish & Serve: Sprinkle with sesame seeds and green onions. Serve over rice, noodles, or steamed veggies

Bean and ham

Bean and Ham Hock Soup:

Ingredients:

1 pound dried white beans (navy, cannellini, or great northern beans)

2 smoked ham hocks

8 cups water or chicken broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon black pepper (or to taste)

1 bay leaf

½ teaspoon smoked paprika (optional, for extra smokiness)

Salt (to taste, added later)

1 tablespoon olive oil or butter (optional, for sautéing)

Instructions:

1. Prepare the Beans:

Rinse the beans under cold water and remove any debris.

For a quick soak, place them in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse.

Alternatively, soak them overnight in cold water, then drain before cooking.

2. Sauté the Aromatics (Optional for Extra Flavor):

In a large pot or Dutch oven, heat olive oil or butter over medium heat.

Sauté onions, carrots, and celery until softened (about 5 minutes).

Add garlic and cook for another 30 seconds.

3. Cook the Soup:

Add the drained beans, ham hocks, water or broth, thyme, black pepper, bay leaf, and smoked paprika (if using).

Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 2 to 3 hours or until the beans are tender and the ham hocks are falling apart. Stir occasionally.

4. Shred the Ham:

Remove the ham hocks and let them cool slightly.

Shred the meat off the bones and discard any excess fat or skin.

Return the shredded ham to the pot.

5. Season to Taste:

Remove the bay leaf.

Taste and add salt if needed (ham hocks are naturally salty, so wait until the end to adjust).

6. Serve:

Ladle into bowls and enjoy! Serve with cornbread or crusty bread for a comforting meal.

Crockpot chili

Crockpot Chili. serves 12

Ingredients

Spice Mixture

4 tbsp chili powder

1 tbsp dried oregano

1 tbsp granulated sugar

1 tbsp garlic powder

2 tsp cumin

1 tsp smoked paprika

1 tsp basil

1 tsp Lawry's seasoned salt

1/2 tsp cayenne pepper

Meat, Vegetables, Beans

2 lbs ground beef

5 slices thick sliced hardwood hickory smoked bacon

1 red bell pepper chopped

1 green bell pepper chopped

3 ribs celery chopped

1 small yellow onion diced

1/2 - 1 jalapeno seeded and diced

10.5 oz beef consomme (or beef stock)

6 oz tomato paste

1 tbsp Worcestershire sauce

2 cans diced tomatoes undrained

1 can chili beans (pinto beans in mild or medium sauce)

1 can kidney beans in mild chili sauce

Instructions

Prepare the vegetables for the recipe first. Roughly chop the red and green peppers and celery.

Seed the jalapeno pepper(s), removing the seeds and membrane, then finely dice. Use more jalapeno for a spicier chili. Peel and dice one small yellow onion.

Cook the bacon in a large cast iron skillet, until the bacon is lightly crisp but not overdone. Remove the bacon and drain on a paper towel lined plate.

Saute the vegetables in the bacon grease for about 5 minutes, until tender. Remove the vegetables from the skillet, draining as much bacon grease from the vegetables as you can.

Cook the ground beef in the skillet with the bacon grease. Cook the beef one pound at a time so the meat has enough room to brown and not steam. Break the ground beef into pieces about 1 - 2 inches. When cooked through, remove from the skillet and repeat with remaining meat.

Measure all of the spices into a small bowl, and mix together.

The next step is to assemble all of the ingredients into the slow cooker. Mix the beef consomme or beef stock in the crockpot with the tomato paste. Add the Worcestershire sauce and spice mixture, and stir to blend. Taste the mixture and adjust spices as you like. Add the cans of tomatoes and beans, all undrained. Add the beef and sauteed vegetables. Chop or cut the bacon into about ½ inch pieces and add to the crockpot chili mixture.

Cover and cook on low for about six hours. I love that this is a crockpot chili recipe! It’s so easy to put together in the morning and have delicious chili ready for dinner!

Chicken Bites

 

Garlic Butter Chicken Bites with Creamy Parmesan Pasta:

Ingredients

For the Chicken Bites:

1 lb boneless, skinless chicken breast (cut into bite-sized pieces)

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

½ teaspoon Italian seasoning

2 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, minced

¼ teaspoon red pepper flakes (optional)

2 tablespoons fresh parsley, chopped (for garnish)

For the Creamy Parmesan Pasta:

8 oz pasta (penne, fettuccine, or your favorite)

4 tablespoons butter

3 cloves garlic, finely minced

1 cup heavy cream

½ cup grated Parmesan cheese

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon Italian seasoning

½ cup pasta water (reserved)

Instructions

1. Cook the Pasta:

1. Boil a large pot of salted water and cook the pasta according to package directions.

2. Reserve ½ cup of pasta water before draining.

2. Prepare the Chicken Bites:

1. Season the chicken pieces with salt, pepper, paprika, and Italian seasoning.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.

4. Reduce heat to medium, add butter, garlic, and red pepper flakes (if using), and sauté for another 1-2 minutes until fragrant.

5. Remove the chicken from the skillet and set aside.

3. Make the Creamy Parmesan Pasta:

1. In the same skillet, melt butter over medium heat.

2. Add garlic and cook until fragrant (30 seconds to 1 minute).

3. Pour in heavy cream and stir well. Simmer for 2 minutes.

4. Stir in Parmesan cheese, salt, pepper, and Italian seasoning. Let it cook until thickened (2-3 minutes).

5. Add the drained pasta and a little reserved pasta water, stirring until well coated.

4. Serve:

Plate the creamy pasta and top it with garlic butter chicken bites.

Garnish with fresh parsley and extra Parmesan.

Serve immediately and enjoy!

Steak and Potatoes

 

Garlic Butter Steak and Potatoes Skillet

Ingredients:

1 lb. steak bites (sirloin or ribeye, cut into cubes)

½ lb. small potatoes (halved or quartered)

3 tablespoons butter

1 tablespoon olive oil

3 cloves garlic, minced

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

½ teaspoon dried thyme or rosemary

¼ teaspoon red pepper flakes (optional, for a kick)

1 tablespoon fresh parsley, chopped (for garnish)

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Instructions:

1. Cook the Potatoes

1. In a large skillet, heat 1 tablespoon of butter and olive oil over medium heat.

2. Add the potatoes, salt, pepper, smoked paprika, and thyme.

3. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and fork-tender. Remove and set aside.

2. Cook the Steak Bites

1. In the same skillet, add another tablespoon of butter.

2. Sear the steak bites in a single layer over high heat, cooking for 2-3 minutes per side until browned.

3. Reduce the heat, add the remaining butter and minced garlic, and stir for 1 minute until fragrant.

3. Combine & Serve

1. Return the potatoes to the skillet and toss everything together.

2. Garnish with fresh parsley and serve immediately!

Steak bites

 

Garlic Butter Steak Bites & Cheesy Smashed Potatoes

Ingredients:

For the steak bites:

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

½ teaspoon red pepper flakes (optional)

1 tablespoon chopped parsley (for garnish)

For the cheesy smashed potatoes:

1 pound baby potatoes

2 tablespoons butter, melted

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

½ cup shredded cheddar cheese

¼ cup grated Parmesan cheese

1 tablespoon chopped parsley (for garnish)

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Instructions:

Cheesy Smashed Potatoes:

1. Boil the potatoes – Bring a pot of salted water to a boil and cook the baby potatoes until fork-tender (about 15-20 minutes).

2. Preheat the oven – Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.

3. Smash the potatoes – Drain the potatoes and place them on the baking sheet. Use a fork or the bottom of a glass to lightly smash them.

4. Season & bake – Drizzle with melted butter and olive oil, then sprinkle with garlic powder, salt, and black pepper. Bake for 15 minutes.

5. Add cheese & finish baking – Sprinkle the cheddar and Parmesan cheese on top and return to the oven for 5 more minutes, until the cheese is melted and golden.

6. Garnish with parsley and serve warm.

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Garlic Butter Steak Bites:

1. Season the steak – In a bowl, toss the steak cubes with salt, black pepper, smoked paprika, and red pepper flakes.

2. Sear the steak – Heat olive oil in a skillet over medium-high heat. Add the steak cubes in a single layer and cook for 2-3 minutes per side until browned.

3. Add butter & garlic – Lower the heat, add the butter and minced garlic, and stir well, cooking for another 1-2 minutes until fragrant.

4. Garnish with parsley and serve immediately with the cheesy smashed potatoes.

Chocolate Cookies

🍪

Ingredients:

100g butter (softened)

175g sugar

1 egg

A pinch of salt

A few drops of vanilla essence

200g flour

4g baking powder

2 tbsp cocoa powder (for rich chocolate flavor)

Instructions:

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

2. Cream Butter & Sugar – In a mixing bowl, beat the butter and sugar until light and fluffy.

3. Add Wet Ingredients – Mix in the egg, vanilla essence, and salt until well combined.

4. Combine Dry Ingredients – Sift together flour, baking powder, and cocoa powder, then gradually mix into the wet ingredients.

5. Shape the Cookies – Roll small portions of dough into balls and slightly flatten them on the baking sheet.

6. Bake – Bake for 10-12 minutes until the edges are set but the center is slightly soft.

7. Cool & Enjoy – Let the cookies cool on the sheet for a few minutes before transferring to a wire rack.

Steak pasta

 

 Pepper Steak Pasta Delight 🤤

Ingredients:😋😍

🥩 1 lb flank steak or sirloin, thinly sliced

🍝 12 oz pasta (penne or fettuccine works well)

🌶️ 1 large red bell pepper, sliced

🌶️ 1 large green bell pepper, sliced

🧅 1 medium onion, thinly sliced

🧄 3 cloves garlic, minced

🥫 1 cup beef broth

🥫 1 cup marinara or tomato sauce

🍶 2 tbsp soy sauce

🥄 1 tbsp Worcestershire sauce

🥄 1 tbsp olive oil

🧂 Salt and pepper to taste

🌿 1/2 tsp dried Italian seasoning

🧀 Grated Parmesan cheese for garnish

🌿 Fresh parsley for garnish (optional)

Instructions:🤩😋

Cook the Pasta:

Cook the pasta according to package instructions. Drain and set aside.

Sear the Steak:

Season the steak slices with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the steak and cook for 2-3 minutes until browned. Remove from the skillet and set aside.

Cook the Vegetables:

In the same skillet, add a bit more oil if needed. Add the sliced bell peppers, onion, and garlic, cooking until softened, about 4-5 minutes.

Make the Sauce:

Add the beef broth, marinara sauce, soy sauce, Worcestershire sauce, and Italian seasoning to the skillet. Stir well and let it simmer for 3-4 minutes until the sauce thickens slightly.

Combine Everything:

Return the cooked steak to the skillet and add the drained pasta. Toss everything together, making sure the pasta and steak are well-coated in the sauce. Cook for another 2 minutes to heat through.

Serve:

Garnish with grated Parmesan cheese and fresh parsley if desired. Serve hot and enjoy your Pepper Steak Pasta Delight!

This Pepper Steak Pasta Delight is a tasty twist on traditional pepper steak, combining the flavors of savory beef and tender pasta. Enjoy!

Hawaiian Pineapple Cake

 

Hawaiian Pineapple Cake

Ingredients:

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

Pinch of salt

1 can (20 ounces) crushed pineapple in its own juice, undrained

For the Topping:

1 cup evaporated milk

1½ cups granulated sugar

¾ cup unsalted butter

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup shredded coconut

Instructions:

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the flour, sugar, baking soda, and salt.

Add the eggs, vanilla extract, and the entire can of crushed pineapple with its juice.

Mix until all ingredients are well incorporated.

2. Bake the Cake:

Pour the batter into a greased 9x13-inch baking dish.

Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove the cake from the oven and set it aside.

3. Prepare the Topping:

In a medium saucepan over medium heat, combine the evaporated milk, sugar, and butter.

Bring the mixture to a gentle boil, stirring continuously.

Let it boil for about 5 minutes until it thickens slightly.

Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut.

4. Assemble the Cake:

While the cake is still warm, evenly pour the topping over it, allowing it to seep into the cake.

Let the cake cool to room temperature before serving.

*Recipe adapted fr

Hamburger Steak

 

Hamburger Steaks with Onion Gravy

Ingredients:

For the Hamburger Steaks:

1 lb ground beef

1/2 cup breadcrumbs

1 egg

1 teaspoon Worcestershire sauce

1/2 teaspoon seasoned salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon ground black pepper

1 tablespoon vegetable oil

For the Onion Gravy:

1 cup thinly sliced onion

2 tablespoons all-purpose flour

1 cup beef broth

1 tablespoon cooking sherry (optional)

1/2 teaspoon seasoned salt

Instructions:

1. Prepare the Hamburger Steaks:

In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, seasoned salt, onion powder, garlic powder, and black pepper. Mix until well combined.

Form the mixture into 4 equal-sized patties.

2. Cook the Patties:

Heat vegetable oil in a large skillet over medium heat.

Add the patties to the skillet and cook until browned, about 4 minutes per side.

Remove the patties from the skillet and set aside.

3. Prepare the Onion Gravy:

In the same skillet, add the sliced onions and cook until tender, approximately 5 minutes.

Sprinkle flour over the onions and stir well to combine.

Gradually add beef broth, stirring constantly to prevent lumps.

Add cooking sherry (if using) and seasoned salt.

Bring the mixture to a simmer and cook until the gravy thickens, about 5 minutes.

4. Combine and Serve:

Return the cooked patties to the skillet, spooning some gravy over each.

Cover and let them simmer in the gravy for an additional 15 minutes to ensure they're cooked through.

Serve hot, paired with mashed potatoes or rice, and enjoy!

This hearty meal is perfect for a cozy dinner and is sure to satisfy your comfort food cravings.

Roast beef

  

Juicy Balsamic Roast Beef in Your Slow Cooker—tender

Ingredients:

3 to 4 lb beef chuck roast

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 cup beef broth

1/2 cup balsamic vinegar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon honey or brown sugar

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon red pepper flakes (optional, for a little heat)

Instructions:

1. Sear the Roast (Optional but Recommended)

Pat the chuck roast dry with paper towels.

Season generously with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned.

2. Prepare the Slow Cooker

In a bowl, whisk together beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, honey, thyme, rosemary, garlic powder, onion powder, and red pepper flakes.

3. Cook Low and Slow

Place the seared roast in the slow cooker.

Pour the balsamic mixture over the roast.

Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until fork-tender.

4. Shred and Serve

Remove the roast from the slow cooker and shred it using two forks.

Stir the shredded beef back into the juices for extra flavor.

Serve over mashed potatoes, rice, or in sandwiches.

Beef Liver and Onions

 

Ingredients:

¼ cup flour

1 lb beef liver, sliced

¼ - ½ cup butter

½ teaspoon salt

⅛ teaspoon black pepper

1 large onion, sliced

½ teaspoon garlic powder (optional)

½ cup beef broth or water (optional, for extra tenderness)

Instructions:

1. Prepare the Liver:

Rinse the liver slices and pat them dry with a paper towel.

Dredge each slice in flour, coating both sides lightly.

2. Sauté the Onions:

In a large skillet, melt 2 tablespoons of butter over medium heat.

Add the sliced onions and cook until caramelized and golden brown (about 7-10 minutes).

Remove onions and set aside.

3. Cook the Liver:

In the same skillet, melt the remaining butter.

Add the liver slices and cook for about 2-3 minutes per side over medium heat until browned but still tender inside.

Season with salt, pepper, and garlic powder (if using).

4. Combine & Serve:

Return the onions to the skillet and stir everything together.

For extra tenderness, add ½ cup of beef broth or water, cover, and let simmer for 5 minutes.

5. Enjoy:

Serve hot with mashed potatoes, rice, or buttered toast!

Air Fryer Honey Butter Garlic Chicken Tenders

  

Ingredients:

1 lb chicken tenders

4 tablespoons butter, melted

3 tablespoons honey

3 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1/2 cup flour

1 large egg

Instructions:

1. Preheat the Air Fryer – Set your air fryer to 375°F (190°C) and lightly spray the basket with oil.

2. Prepare the Breading Station:

In one bowl, whisk the egg.

In another bowl, mix flour, salt, pepper, paprika, and onion powder.

In a third bowl, combine panko breadcrumbs and Parmesan cheese.

3. Coat the Chicken:

Dredge each chicken tender in the flour mixture, then dip in the egg, and finally coat with the panko-Parmesan mixture.

4. Air Fry the Chicken:

Arrange the breaded tenders in the air fryer basket in a single layer.

Lightly spray the tops with cooking spray.

Air fry for 10-12 minutes, flipping halfway, until golden brown and cooked through (165°F internal temp).

5. Make the Honey Butter Garlic Sauce:

In a small saucepan, melt butter over medium heat.

Add minced garlic and cook for about 30 seconds until fragrant.

Stir in honey and remove from heat.

6. Coat & Serve:

Toss the crispy tenders in the honey butter garlic sauce or drizzle it on top.

Serve immediately and enjoy!

Pot Roast

 

Pot Roast over Mashed Potatoes 

Ingredients:

For the Pot Roast:

2 lbs chuck roast

1 tablespoon olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 cup beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme

2 bay leaves

Salt and pepper to taste

For the Mashed Potatoes:

4 large potatoes, peeled and quartered

1/4 cup milk

2 tablespoons butter

Salt and pepper to taste

Directions:

Sear the Roast: Season the chuck roast with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.

Sauté Veggies: In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened.

Simmer the Roast: Add beef broth, tomato paste, thyme, bay leaves, and the browned chuck roast back to the pot. Bring to a simmer, then cover and reduce heat to low. Cook for 3-4 hours, or until the beef is tender and easily shreddable.

Prepare Mashed Potatoes: Boil the quartered potatoes in salted water until tender, about 20 minutes. Drain and return to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy.

Serve: Serve the tender pot roast over a bed of creamy mashed potatoes. Spoon some of the cooking juices over the top for extra flavor.

Pineapple Quick Bread

 

Ingredients:

For the Bread:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3 oz. cream cheese, softened

1 cup sugar

3 teaspoons vanilla extract

1 large egg, beaten

1 (8 oz.) can crushed pineapple, undrained

½ cup vegetable oil

For the Glaze (Optional but Recommended):

1 cup powdered sugar

2–3 tablespoons pineapple juice (from the can)

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream wet ingredients: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, beaten egg, and vegetable oil, and mix until fully combined.

4. Incorporate pineapple: Stir in the crushed pineapple (with juice) until evenly distributed.

5. Combine: Gradually add the dry ingredients to the wet mixture, stirring just until no dry flour remains (do not overmix).

6. Bake: Pour batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

8. Make the glaze (if using): In a small bowl, whisk together powdered sugar and pineapple juice until smooth. Drizzle over the slightly warm or cooled bread.

9. Enjoy! Slice and serve your moist, tropical Pineapple Quick Bread as a delightful treat for breakfast or dessert.

Old-School Spaghetti

 

Old-School Spaghetti 

Ingredients:

454 grams rotini (or substitute with elbow pasta or spaghetti)

1/2 teaspoon kosher salt

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic (from the jar)

1 medium green bell pepper, diced

1 medium onion, diced

1 pound ground beef (or Italian sausage for extra flavor)

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sugar (optional, to balance acidity)

Salt and black pepper to taste

1/2 teaspoon red pepper flakes (optional, for a little heat)

1/2 cup grated Parmesan cheese (for serving)

Fresh parsley or basil for garnish (optional)

Instructions:

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook rotini (or your chosen pasta) according to the package instructions until al dente. Drain and set aside.

2. Prepare the Sauce:

In a large skillet or saucepan, heat butter and olive oil over medium heat.

Add minced garlic, diced green bell pepper, and onion, and sauté until softened (about 3-5 minutes).

3. Cook the Meat:

Add ground beef (or sausage) to the pan. Cook until browned, breaking it up with a spoon. Drain excess grease if necessary.

4. Simmer the Sauce:

Stir in crushed tomatoes, tomato sauce, and tomato paste.

Add Italian seasoning, garlic powder, onion powder, sugar, salt, black pepper, and red pepper flakes (if using). Stir well.

Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.

5. Combine Everything:

Add the cooked pasta to the sauce and stir to coat everything evenly. Let it cook for another 5 minutes to absorb flavors.

6. Serve & Enjoy:

Sprinkle with Parmesan cheese and garnish with fresh parsley or basil if desired.

Serve hot with garlic bread or a side salad.

One-Pan Chicken

One-Pan Chicken with Buttered Noodles  | Perfect for Busy Nights!

Ingredients:

4 boneless, skinless chicken breasts

2 tbsp olive oil

3 garlic cloves, minced

2 cups chicken broth

1 cup heavy cream

8 oz egg noodles

3 tbsp butter

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Directions:

Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.

Prepare Noodles: In the same skillet, add garlic and cook until fragrant. Stir in chicken broth and heavy cream, then bring to a simmer. Add egg noodles, cover, and cook until tender (8-10 minutes).

Combine: Stir in butter and Parmesan cheese until melted and creamy. Return chicken to the skillet to heat through.

Serve: Garnish with parsley and serve warm.

Lime Pie

 

Easy Lime Pie Recipe

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tbsp unsalted butter, melted

For the Filling:

1 can (14 ounces) sweetened condensed milk

4 large egg yolks

½ cup fresh lime juice (about 4-5 limes)

1 tbsp lime zest

For the Topping:

1 cup heavy whipping cream

2 tbsp powdered sugar

½ tsp vanilla extract

Lime slices and extra zest for garnish

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Instructions

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

2. Make the Crust:

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture firmly into a 9-inch pie pan.

Bake for 8-10 minutes, then let it cool slightly.

3. Prepare the Filling:

In a mixing bowl, whisk together sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth.

Pour the filling into the pre-baked crust.

4. Bake the Pie:

Bake for 15 minutes, just until the filling is set but still slightly jiggly in the center.

Let cool to room temperature, then refrigerate for at least 3 hours (or overnight) to set completely.

5. Make the Whipped Topping:

Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

6. Serve & Enjoy:

Spread or pipe the whipped cream over the chilled pie.

Garnish with lime slices and extra 

Chicken Enchilada

 

Chicken Enchilada

Casserole Recipe

Ingredients

For the Casserole:

3 cups cooked chicken, shredded (rotisserie chicken works well)

1 can (19 ounces) enchilada sauce (red or green, based on preference)

12 corn tortillas, cut into bite-sized pieces

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) corn, drained

2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste

Optional Toppings:

Chopped fresh cilantro

Sliced jalapeños

Diced avocado

Sour cream

Salsa

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Instructions

1. Preheat Oven – Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Mix the Filling:

In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, garlic powder, cumin, chili powder, salt, and pepper. Stir well to coat everything in the sauce.

3. Assemble the Casserole:

Spread a thin layer of enchilada sauce on the bottom of the baking dish.

Add half of the tortilla pieces, followed by half of the chicken mixture.

Sprinkle 1 cup of shredded cheese over the top.

Repeat the layers with the remaining tortillas, chicken mixture, and cheese.

4. Bake:

Cover with foil and bake for 25 minutes.

Remove foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

5. Serve & Enjoy:

Let the casserole rest for 5 minutes before serving.

Top with cilantro, jalapeños, avocado, sour cream, or salsa as desired.

Cheeseburger Bombs

 

Garlic Parmesan Cheeseburger Bombs

Ingredients

For the Cheeseburger Filling:

1 lb ground beef

1/2 onion, finely diced

1 cup shredded cheese (cheddar or mozzarella)

1 tbsp ketchup

1 tbsp mustard

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

For the Dough & Topping:

1 can (8-count) refrigerated biscuit dough

3 tbsp butter, melted

2 cloves garlic, minced

2 tbsp grated Parmesan cheese

1 tsp dried parsley

Instructions

1. Preheat Oven – Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Prepare the Cheeseburger Filling:

In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain excess grease.

Stir in ketchup, mustard, salt, black pepper, and garlic powder. Mix well and let cool slightly.

Fold in shredded cheese.

3. Assemble the Bombs:

Flatten each biscuit dough piece into a 4-inch circle.

Spoon a heaping tablespoon of the cheeseburger filling onto the center of each dough piece.

Pinch the edges together to seal and form a ball. Place seam-side down on the baking sheet.

4. Prepare Garlic Parmesan Butter:

In a small bowl, mix melted butter, minced garlic, Parmesan cheese, and dried parsley.

5. Bake & Serve:

Brush the tops of the cheeseburger bombs with the garlic Parmesan butter.

Bake for 15-18 minutes or until golden brown.

Brush with more garlic butter if desired and serve warm.

Garlic Herb Butter Steak

 

 

Ingredients:

2 sirloin steaks (about 1-inch thick)

Salt and freshly ground black pepper, to taste

2 tbsp olive oil

3 tbsp unsalted butter

3 cloves garlic, minced

1 tsp fresh rosemary, chopped (or 1/2 tsp dried)

1 tsp fresh thyme, chopped (or 1/2 tsp dried)

1/2 tsp red pepper flakes (optional, for a little heat)

Instructions:

1. Pat steaks dry with paper towels and season both sides generously with salt and pepper.

2. Heat olive oil in a cast-iron skillet over medium-high heat.

3. Sear the steaks for about 3-4 minutes per side for medium-rare (adjust time based on your preferred doneness).

4. Reduce heat to low and add butter, garlic, rosemary, and thyme to the skillet.

5. Spoon the melted butter over the steaks repeatedly for about 1-2 minutes to infuse flavor.

6. Remove steaks from the skillet and let them rest for 5 minutes before slicing.

Chickpea & Potato Pot Pie

  

Ingredients:

1 cup canned chickpeas, drained and rinsed

2 medium potatoes, diced and cooked

1/2 cup frozen mixed vegetables (peas, carrots, corn)

1/2 cup diced onion

2 cloves garlic, minced

1 cup vegetable broth

1/2 cup heavy cream (or coconut milk for a dairy-free option)

1 tbsp flour (or cornstarch for gluten-free)

1 tsp thyme

1/2 tsp black pepper

1/2 tsp salt

1 tbsp butter or olive oil

1 refrigerated pie crust (or puff pastry for a flakier top)

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a skillet, heat butter or olive oil and sauté onion and garlic until soft.

3. Stir in flour, cooking for 1 minute, then slowly add vegetable broth and cream, whisking until thickened.

4. Add chickpeas, cooked potatoes, mixed veggies, thyme, salt, and pepper. Let simmer for 2-3 minutes.

5. Transfer mixture into a pie dish. Cover with pie crust, crimp edges, and cut slits for venting.

6. Bake for 20-25 minutes until golden brown. Let cool slightly before serving.

Pot Roast with Potatoes

Pot Roast with Potatoes and Carrots

Ingredients:

1 (3 lb) boneless chuck roast

2 Tbsp olive oil

Salt and freshly ground black pepper, to taste

1 large yellow onion, coarsely chopped

3 cloves garlic, minced

1 (14.5 oz) can beef broth

1 cup beef stock or water

3 Tbsp Worcestershire sauce

1 Tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp smoked paprika (optional)

4 large carrots, peeled and cut into chunks

1 1/2 lbs baby potatoes (or large potatoes cut into chunks)

Instructions:

1. Sear the Roast: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear it for about 3–4 minutes per side until browned. Remove and set aside.

2. Sauté the Aromatics: In the same pot, add the onions and cook for 3 minutes. Stir in the garlic and cook for another 30 seconds.

3. Deglaze & Add Liquid: Pour in the beef broth, scraping up any browned bits. Stir in the beef stock, Worcestershire sauce, tomato paste, thyme, rosemary, and smoked paprika.

4. Cook the Roast: Return the roast to the pot, cover, and simmer on low heat for 2.5–3 hours, or until the meat is tender and can be easily pulled apart.

5. Add Vegetables: Add the potatoes and carrots to the pot and continue cooking for another 45–60 minutes, until the vegetables are soft.

6. Serve & Enjoy: Remove the roast, shred or slice, and serve with the potatoes, carrots, and broth.

Tip: Want a thicker gravy? Mix 1 Tbsp cornstarch with 2 Tbsp cold water, stir into the broth, and simmer until thickened.

Crockpot Lasagna

 

Easy Crockpot Lasagna Recipe

Ingredients:

1 lb (450g) ground beef or Italian sausage

1 small onion, chopped

3 cloves garlic, minced

1 (24 oz) jar of marinara sauce

1 (14.5 oz) can diced tomatoes (optional, for extra flavor)

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

1 (15 oz) container ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

½ cup grated Parmesan cheese

1 egg

9-12 uncooked lasagna noodles (regular, not oven-ready)

1½ cups shredded mozzarella cheese (for layering)

1½ cups water or broth

Instructions:

1. Prepare the Meat Sauce

In a skillet over medium heat, cook the ground beef (or sausage) with chopped onion until browned. Drain excess fat.

Add minced garlic and cook for 1 minute.

Stir in marinara sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Simmer for a few minutes.

2. Prepare the Ricotta Mixture

In a bowl, mix ricotta cheese, 1 cup shredded mozzarella, Parmesan, and egg until well combined.

3. Assemble in the Crockpot

Spray the crockpot with nonstick cooking spray.

Spread a thin layer of meat sauce on the bottom.

Place a layer of uncooked lasagna noodles, breaking them if needed to fit.

Spread some of the ricotta mixture on top.

Add a handful of shredded mozzarella and a layer of meat sauce.

Repeat layers until all ingredients are used, ending with meat sauce on top.

Pour 1½ cups of water or broth around the edges (this helps the noodles cook).

4. Cook the Lasagna

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the noodles are tender.

5. Add Cheese & Serve

In the last 15 minutes, sprinkle extra mozzarella on top, cover, and let it melt.

Let the lasagna rest for 10 minutes before serving.

Enjoy your easy and delicious crockpot lasagna! 

Creamy Passionfruit Gelatin

 

Ingredients:

2 packets of passionfruit-flavored gelatin

500 ml (2 cups) of hot water

1 packet of passionfruit-flavored powdered juice concentrate

1 can (395g) of sweetened condensed milk

1 carton (200ml) of heavy cream

½ cup of powdered milk

Instructions:

1. Dissolve the Gelatin

In a bowl, dissolve the passionfruit gelatin in 500 ml of hot water, stirring well until fully dissolved. Let it cool slightly.

2. Blend the Creamy Mixture

In a blender, add the dissolved gelatin, powdered juice concentrate, condensed milk, heavy cream, and powdered milk. Blend until smooth and well combined.

3. Chill the Mixture

Pour the mixture into a mold or individual serving cups.

Refrigerate for at least 4 hours or until set.

4. Serve & Enjoy

Once firm, serve chilled and enjoy your creamy passionfruit gelatin!

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 unbaked 9-inch pie crust

Instructions:

1. Prepare the sweet potato: Peel and chop the sweet potato into chunks. Boil until tender (about 15-20 minutes), then drain and mash until smooth. Let it cool slightly.

2. Preheat oven to 350°F (175°C).

3. Mix the filling: In a large bowl, mix the mashed sweet potato with butter. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla until smooth.

4. Assemble the pie: Pour the filling into the unbaked pie crust.

5. Bake for 50-55 minutes or until the center is set and a toothpick inserted comes out clean.

6. Cool & Serve: Let the pie cool before slicing. Serve with whipped cream if desired.

Chicken Lazone

 

Easy Chicken Lazone

Creamy Cajun Chicken Lazone

Ingredients:

4 boneless, skinless chicken breasts

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Salt and pepper, to taste

2 tablespoons olive oil

2 tablespoons butter

1 cup heavy cream

1/2 cup chicken broth

1 tablespoon fresh parsley, chopped (for garnish)

Directions:

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper. Coat the chicken breasts evenly with the spice mixture.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for 3-4 minutes, until slightly thickened.

Return the cooked chicken breasts to the skillet, coating them in the creamy sauce. Cook for an additional 2-3 minutes to heat through.

Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 4 servings

Sour Chicken

  

Baked Sweet and Sour Chicken

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts, cut into 1-inch pieces

1 cup cornstarch

2 large eggs, beaten

1/4 cup vegetable oil

Salt and pepper to taste

For the Sweet and Sour Sauce:

1/2 cup granulated sugar

1/4 cup ketchup

1/4 cup apple cider vinegar

1/4 cup white vinegar

1 tablespoon low-sodium soy sauce

1 teaspoon garlic salt

Instructions:

1. Preheat Oven: Set your oven to 325°F (163°C).

2. Prepare the Chicken:

Season the chicken pieces with salt and pepper.

Place cornstarch in one bowl and beaten eggs in another.

Dip each chicken piece into the cornstarch, ensuring an even coat, then into the beaten eggs.

3. Brown the Chicken:

Heat the vegetable oil in a large skillet over medium-high heat.

Add the coated chicken pieces and cook until they are golden brown on the outside but not fully cooked inside.

Transfer the browned chicken to a greased 9x13-inch baking dish.

4. Prepare the Sauce:

In a medium bowl, whisk together granulated sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt until well combined.

5. Combine and Bake:

Pour the sauce evenly over the chicken in the baking dish.

Bake, uncovered, for 1 hour, stirring every 15 minutes to ensure the chicken is well coated with the sauce.

6. Serve:

Once done, remove from the oven and let it rest for a few minutes.

Serve the baked sweet and sour chicken over steamed rice or alongside your favorite vegetables.

Enjoy your meal!

Broccoli Salad

  Broccoli Salad

Ingredients:

4 cups fresh broccoli florets (bite-sized)

½ cup cooked and crumbled bacon

½ cup shredded cheddar cheese

¼ cup red onion, finely chopped

⅓ cup dried cranberries or raisins

¼ cup sunflower seeds or chopped pecans

Dressing:

½ cup mayonnaise

2 tbsp apple cider vinegar (or white vinegar)

1 tbsp sugar (or honey)

Salt & pepper to taste

Instructions:

1. In a large bowl, combine broccoli, bacon, cheese, red onion, cranberries, and sunflower seeds.

2. In a small bowl, whisk together mayo, vinegar, sugar, salt, and pepper.

3. Pour dressing over the salad and toss until everything is well coated.

4. Cover and refrigerate for at least 30 minutes before serving (for best flavor).

Kentucky Butter Cake

  

Ingredients:

For the Cake:

1 cup butter, softened

2 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

For the Butter Sauce:

3/4 cup sugar

1/3 cup butter

3 tablespoons water

2 teaspoons vanilla extract

Instructions:

1. Preheat Oven & Prepare Pan:

Preheat your oven to 325°F (163°C).

Grease and flour a 10-inch Bundt pan.

2. Make the Cake Batter:

In a large bowl, beat butter and sugar until light and fluffy.

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

Mix in vanilla extract.

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.

3. Bake:

Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

4. Make the Butter Sauce:

In a small saucepan, combine sugar, butter, and water.

Cook over medium heat until butter is melted and sugar is dissolved.

Remove from heat and stir in vanilla extract.

5. Soak the Cake:

While the cake is still warm, poke holes all over with a skewer or toothpick.

Slowly pour the warm butter sauce over the cake, letting it soak in.

6. Cool & Serve:

Let the cake cool completely in the pan before inverting onto a serving plate.

Serve as is, or dust with powdered sugar for extra sweetness.

Enjoy this buttery, moist, and absolutely irresistible cake! Let me know if you try it!

Slow Cooker Swiss Steak

 

 Slow Cooker Swiss Steak 

Ingredients:

6 medium beef blade steaks

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

2 tbsp vegetable oil

1 onion, thinly sliced

8 oz fresh mushrooms, thinly sliced

1 can (14.5 oz) diced tomatoes, undrained

1 cup beef broth

1 tbsp Worcestershire sauce

1/2 tsp smoked paprika (optional)

1/2 tsp dried thyme

Instructions:

1. Prepare the meat: In a shallow dish, mix flour, salt, pepper, and garlic powder. Dredge each steak in the flour mixture, shaking off excess.

2. Brown the steaks: Heat oil in a skillet over medium-high heat. Sear the steaks for 2-3 minutes per side until browned. Transfer to the slow cooker.

3. Sauté the veggies: In the same skillet, add onions and mushrooms. Cook for 2-3 minutes until slightly softened, then add to the slow cooker.

4. Add the sauce: Pour diced tomatoes, beef broth, Worcestershire sauce, smoked paprika, and thyme over the steak and vegetables.

5. Slow cook: Cover and cook on low for 7-8 hours or high for 4-5 hours until the meat is tender.

6. Serve: Enjoy over mashed potatoes, rice, or buttered noodles!

Parmesan Baked Pork Chops

 

Parmesan Baked Pork Chops 😋

Ingredients

✅ 4 boneless pork chops (about 1/2-inch thick)

✅ 1 tablespoon olive oil

✅ 1 cup grated Parmesan cheese

✅ 1 cup Italian bread crumbs

✅ 1 teaspoon garlic powder

✅ 1 teaspoon paprika

✅ 1/2 teaspoon black pepper

✅ 1/2 teaspoon salt

Instructions

1️⃣ Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2️⃣ Prepare the coating: In a shallow dish, mix Parmesan cheese, Italian bread crumbs, garlic powder, paprika, black pepper, and salt.

3️⃣ Coat the pork chops: Rub both sides of each pork chop with olive oil. Then, press them into the breadcrumb mixture, ensuring they are well coated.

4️⃣ Bake: Place the coated pork chops on the prepared baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).

5️⃣ Broil (optional): For a crispy golden top, broil for 2-3 minutes at the end.

6️⃣ Rest & Serve: Let the pork chops rest for 5 minutes before serving.

Enjoy your crispy, cheesy, and juicy Parmesan Baked Pork Chops! 😍🍽️

Spaghetti and Meatballs

Spaghetti & Meatballs

Ingredients:

- 1 lb (450g) ground beef

- 1/2 cup breadcrumbs

- 1/4 cup grated Parmesan cheese

- 1/4 cup fresh parsley, finely chopped

- 2 cloves garlic, minced

- 1 large egg

- Salt and pepper to taste

- 1 tablespoon olive oil

- 24 oz (680g) marinara sauce

- 12 oz (340g) spaghetti

- Additional grated Parmesan and fresh basil for garnish

Directions:

1. In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper until well combined.

2. Form the mixture into 1-inch meatballs.

3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until all sides are browned, about 10 minutes.

4. Pour the marinara sauce over the meatballs and simmer on low heat for 20 minutes.

5. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain.

6. Serve the spaghetti with meatballs and sauce. Garnish with additional Parmesan and fresh basil.