Taco Spaghetti

Taco Spaghetti

Ingredients:

12 oz spaghetti

1 lb ground beef

1 packet taco seasoning (or 2 tbsp homemade taco seasoning)

1 can Rotel tomatoes (10 oz, undrained)

2 cups beef broth

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack (optional)

Fresh cilantro or green onions for garnish (optional)

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Instructions:

1. Cook the Pasta:

In a large pot, boil spaghetti in salted water according to package directions. Drain and set aside.

2. Cook the Beef:

In a large skillet or deep sauté pan, cook ground beef over medium-high heat until browned. Drain any excess fat.

3. Season It:

Stir in taco seasoning, Rotel (with the juice), and beef broth. Mix well and bring to a simmer.

4. Combine with Pasta:

Add the cooked spaghetti to the beef mixture. Toss everything together so the pasta is coated with the sauce.

5. Cheesy Goodness:

Sprinkle in the shredded cheddar and Monterey Jack. Stir until melted and well combined. Let it simmer on low for 2–3 minutes so the flavors meld.

6. Serve:

Garnish with fresh chopped cilantro or green onions if desired. Serve hot!

Tips:

Want it creamier? Add a few tablespoons of cream cheese or a splash of heavy cream.

Add some heat with a dash of hot sauce or a sprinkle of crushed red pepper.

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

Ingredients:

For the Salad:

6 cups fresh romaine lettuce or spinach (or a mix)

1 ½ cups fresh strawberries, sliced

1 cup fresh blueberries (optional)

½ cup mandarin orange segments (drained if canned)

¼ cup red onion, thinly sliced

¼ cup feta cheese or goat cheese, crumbled

¼ cup sliced almonds or candied pecans

Grilled chicken breast (optional, sliced for protein)

For the Poppyseed Dressing:

½ cup mayonnaise or plain Greek yogurt

2 tablespoons apple cider vinegar

2 tablespoons honey or sugar

1 tablespoon poppy seeds

1 tablespoon milk (optional, to thin if needed)

Pinch of salt

Instructions:

1. Make the dressing: In a small bowl, whisk together mayo (or yogurt), apple cider vinegar, honey, poppy seeds, and a pinch of salt. Add milk if you'd like a thinner consistency. Chill until ready to use.

2. Assemble the salad: In a large bowl or platter, layer the greens, then top with strawberries, blueberries, mandarin oranges, red onion, cheese, and nuts.

3. Add chicken (optional) for a hearty version.

4. Drizzle with dressing just before serving and toss gently.

Crispy Potato and Cheese Bombs with Garlic Butter

Crispy Potato and  Cheese Bombs with Garlic Butter

Ingredients:

2 large potatoes, peeled and diced

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

4 tablespoons butter

2 cloves garlic, minced

Salt and pepper to taste

Optional: breadcrumbs for coating, oil for frying or air frying

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Instructions:

1. Boil the Potatoes:

Place diced potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes.

Drain and mash until smooth. Let cool slightly.

2. Mix the Filling:

Stir in cheddar cheese, Parmesan, parsley, salt, and pepper into the mashed potatoes.

Chill the mixture for 10–15 minutes for easier shaping.

3. Shape the Bombs:

Scoop out small portions and roll into balls (about golf-ball size).

Optional: Roll each ball in breadcrumbs for extra crunch.

4. Cook the Bombs:

Pan-Fry: Heat a little oil in a skillet and fry on all sides until golden brown.

Air Fryer: Spray with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.

Oven-Bake: Place on a baking sheet, brush with oil or butter, and bake at 400°F (200°C) for 20–25 minutes until crispy.

5. Make Garlic Butter:

In a small pan, melt butter over low heat.

Add minced garlic and cook for 1–2 minutes until fragrant (don’t brown it).

6. Finish & Serve:

Drizzle or brush garlic butter over the hot potato bombs.

Serve immediately with dipping sauce like ranch, sour cream, or spicy ketchup.

Cheesy Garlic Chicken Wraps

Cheesy Garlic Chicken Wraps

Ingredients:

2 cups cooked chicken (shredded or diced)

1½ cups shredded mozzarella or cheddar cheese (or a mix)

¼ cup cream cheese, softened

2 cloves garlic, minced

2 tbsp mayonnaise or sour cream (optional for extra creaminess)

1 tbsp chopped parsley or green onions (optional)

Salt & pepper, to taste

4 large flour tortillas

Butter or oil for grilling

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Instructions:

1. Make the Filling:

In a large bowl, mix the chicken, shredded cheese, cream cheese, garlic, and mayo/sour cream if using.

Add parsley or green onions, and season with salt and pepper.

Mix until everything is well combined and creamy.

2. Assemble Wraps:

Lay out a tortilla and spoon about ½ cup of the filling onto the center.

Fold in the sides, then roll it up tightly like a burrito. Repeat with remaining wraps.

3. Grill to Golden:

Heat a skillet or grill pan over medium heat.

Lightly butter or oil the pan, then grill each wrap seam-side down for 2–3 minutes per side, until golden and crispy.

4. Serve:

Slice in half and serve hot with dipping sauces like ranch, garlic aioli, or marinara.

Amish Hamburger Steak Bake

Amish Hamburger Steak Bake

Ingredients:

1 lb ground beef

1/2 cup breadcrumbs

1/4 cup milk

1 small onion, finely chopped

1 tsp garlic powder

1 tsp Worcestershire sauce

Salt and pepper to taste

2 cups beef broth

1 tbsp olive oil

1/4 cup all-purpose flour

1/2 cup sour cream

1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350°F (175°C).

2. Make the hamburger patties:

In a large bowl, combine ground beef, breadcrumbs, milk, onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix until just combined. Shape into 4–6 oval patties.

3. Brown the patties:

Heat olive oil in a skillet over medium heat. Brown the patties for 3–4 minutes per side, just enough to get a nice crust. Transfer them to a greased 9x13-inch baking dish.

4. Make the gravy:

In the same skillet, whisk in the flour and cook for 1 minute. Slowly add the beef broth while whisking to prevent lumps. Simmer until slightly thickened (about 3–5 minutes). Remove from heat and stir in sour cream until smooth.

5. Assemble the bake:

Pour the sour cream gravy over the patties in the baking dish. Sprinkle shredded cheddar cheese evenly over the top.

6. Bake for 25–30 minutes, until bubbly and cheese is melted and slightly golden.

7. Serve with mashed potatoes, egg noodles, or over rice.

Garlic Butter Chicken Breast

Garlic Butter Chicken Breast

Ingredients:

2 boneless, skinless chicken breasts

1 tsp salt

½ tsp black pepper

½ tsp paprika

½ tsp garlic powder

2 tbsp olive oil

3 tbsp unsalted butter

4 garlic cloves, minced

1 tsp Italian seasoning

1 tbsp fresh parsley, chopped (optional)

1 tbsp lemon juice (optional)

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Instructions:

1. Pound chicken breasts to even thickness for uniform cooking.

2. Season both sides with salt, pepper, paprika, and garlic powder.

3. Heat olive oil in a skillet over medium-high heat. Add chicken and sear 4–5 minutes per side, until golden and cooked through (internal temp 165°F).

4. Reduce heat to medium-low. Add butter, garlic, and Italian seasoning to the pan.

5. Spoon melted garlic butter over the chicken as it finishes cooking for about 2–3 minutes.

6. Add parsley and lemon juice for extra freshness, if desired.

7. Serve hot with rice, mashed potatoes, veggies, or pasta!

Baked Turkey Wings

Baked Turkey Wings (Beginner-Friendly & Delicious)

Ingredients:

2–3 lbs turkey wings, separated at the joints

2 Tbsp olive oil or melted butter

1 Tbsp garlic powder

1 Tbsp onion powder

1 tsp smoked paprika

1 tsp dried thyme or Italian seasoning

1 tsp black pepper

1 ½ tsp salt (adjust to taste)

1 tsp poultry seasoning (optional)

½ cup chicken broth or water

1 small onion, sliced (optional, for flavor)

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Instructions:

1. Preheat oven to 350°F (175°C).

2. Clean and pat dry turkey wings. Place in a large bowl or directly in a baking dish.

3. Rub wings with olive oil or melted butter to help seasonings stick.

4. Season generously with garlic powder, onion powder, paprika, thyme, black pepper, salt, and poultry seasoning.

5. Place onion slices in the bottom of a baking dish (optional), then lay turkey wings on top.

6. Pour chicken broth around the wings (not over them) to keep them moist while baking.

7. Cover tightly with foil and bake for 1 hour.

8. Remove foil and bake uncovered for another 30–40 minutes, or until skin is golden and slightly crisp.

9. Serve hot with your favorite sides like rice, greens, or roasted veggies.

Tip: For extra crispiness, broil for the last 3–5 minutes — just keep an eye on it!

Tuscan Chicken Pasta

 

Tuscan Chicken Pasta 

Ingredients:

2 tbsp olive oil

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 tsp Italian seasoning

Salt and pepper, to taste

4 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

2 cups heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

1/2 tsp crushed red pepper flakes (optional)

8 oz penne pasta, cooked and drained

2 cups fresh spinach, chopped

Fresh basil, chopped (for garnish)

Directions:

Cook the Chicken:

In a large skillet, heat olive oil over medium heat. Season the chicken pieces with Italian seasoning, salt, and pepper.

Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Prepare the Sauce:

In the same skillet, add the minced garlic and sun-dried tomatoes. Cook for 1-2 minutes until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.

Add the Cheese:

Stir in the Parmesan cheese and crushed red pepper flakes (if using). Continue to simmer until the sauce thickens, about 5 minutes.

Combine Ingredients:

Add the cooked penne pasta, chicken, and chopped spinach to the skillet. Toss everything together until the pasta is well-coated and the spinach is wilted.

Serve:

Garnish with fresh basil and serve hot. Enjoy the creamy, savory flavors of Tuscan-inspired comfort!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: Approximately 650 per serving | Servings: 4 servings

Sweet Potato Butter Cake

Sweet Potato Butter Cake

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

½ cup brown sugar (light or dark)

4 large eggs

1 tsp vanilla extract

2 cups mashed sweet potatoes (about 2 medium, cooked & mashed)

2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

½ cup whole milk or buttermilk

Optional Glaze:

½ cup powdered sugar

2–3 Tbsp milk or heavy cream

½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9x13" cake pan.

2. Cream the butter and sugars together in a large bowl until light and fluffy (3–5 minutes).

3. Add eggs one at a time, beating well after each. Mix in the vanilla.

4. Stir in mashed sweet potatoes until fully combined.

5. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

6. Add dry ingredients to wet mixture in batches, alternating with the milk. Mix until just combined — don’t overmix.

7. Pour into prepared pan and smooth the top.

8. Bake for 45–55 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.

9. (Optional) Mix glaze ingredients until smooth and drizzle over cooled cake.

Mexican Spaghetti

 

Mexican Spaghetti

Ingredients:

8 oz spaghetti (or your choice of pasta)

1 lb ground beef (or turkey)

1 small onion, chopped

2 cloves garlic, minced

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

1 can (15 oz) diced tomatoes with green chilies (like Ro*Tel)

1 cup corn (canned or frozen)

1 packet (1 oz) taco seasoning

1 cup salsa (mild or spicy, depending on your preference)

1 cup shredded Mexican cheese blend

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Instructions:

Cook the Spaghetti:

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Brown the Meat:

In a large skillet over medium heat, add the ground beef and onion. Cook until the meat is browned and the onion is softened, about 5-7 minutes. Drain excess fat.

Add Garlic and Seasoning:

Add the minced garlic to the skillet and cook for an additional minute. Stir in the taco seasoning and mix well.

Combine Ingredients:

Add the black beans, diced tomatoes, corn, and salsa to the skillet. Stir to combine and let simmer for about 5 minutes to heat through and blend flavors.

Mix with Spaghetti:

Add the cooked spaghetti to the skillet and toss to combine all ingredients. Season with salt and pepper to taste.

Add Cheese:

Sprinkle the shredded cheese on top of the spaghetti mixture. Cover the skillet and let it sit for a few minutes on low heat until the cheese is melted.

Serve:

Serve warm, garnished with fresh cilantro and a dollop of sour cream if desired.

Creamy Potato Hamburger Soup

Creamy Potato Hamburger Soup

Ingredients:

1 lb ground beef

1 medium onion, diced

3 cloves garlic, minced

4 cups diced potatoes (Yukon Gold or Russet work great)

2 cups beef broth

2 cups milk (or 1 cup milk + 1 cup heavy cream for richness)

1 cup shredded cheddar cheese

1 cup frozen mixed vegetables (optional)

1 tsp salt

½ tsp black pepper

½ tsp paprika

2 tbsp flour (for thickening)

2 tbsp butter

Fresh parsley or chives for garnish (optional)

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Instructions:

1. Brown the Beef

In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess grease if needed.

2. Add Onion and Garlic

Stir in the diced onion and garlic. Cook for 3–4 minutes until softened.

3. Add Potatoes & Broth

Stir in potatoes, salt, pepper, and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until potatoes are tender.

4. Make a Roux

In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened (about 3–4 minutes).

5. Combine and Simmer

Add the milk mixture to the soup pot. Stir in the cheese and frozen vegetables if using. Simmer for another 5–10 minutes until everything is creamy and well combined.

6. Serve

Ladle into bowls and garnish with chopped parsley or chives if desired.

Cheesy Garlic Parmesan Chicken Pasta Skillet

 Cheesy Garlic Parmesan Chicken Pasta Skillet

Creamy Cheesy Garlic Parmesan Chicken Pasta Made All in One Skillet

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

4 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1 ½ cups shredded mozzarella cheese

1 cup grated Parmesan cheese

8 ounces penne pasta (or your favorite pasta)

1 teaspoon Italian seasoning

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Directions:

Heat olive oil in a large skillet over medium heat.

Season chicken pieces with salt, pepper, paprika, and garlic powder.

Add the chicken to the skillet and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.

In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.

Add chicken broth and heavy cream to the skillet, stirring to deglaze the bottom.

Bring to a simmer and add uncooked pasta. Stir well to combine.

Cover and cook over medium-low heat, stirring occasionally, until the pasta is al dente and liquid is mostly absorbed (about 12–15 minutes).

Stir in mozzarella cheese and Parmesan cheese until melted and creamy.

Return the cooked chicken to the skillet, tossing to coat in the cheesy sauce.

Sprinkle with chopped parsley and serve hot.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 620 kcal | Servings: 6 servings

Grilled Lobster and Shrimp

 Grilled Lobster and Shrimp

Ingredients:

2 lobster tails, split in half lengthwise

1 lb large shrimp, peeled and deveined

4 tbsp butter, melted

2 cloves garlic, minced

1 tbsp fresh lemon juice

1 tsp paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Preheat the grill to medium-high heat.

In a small bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and pepper.

Brush the lobster tails and shrimp with the garlic butter mixture.

Place the lobster tails on the grill, shell side down, and cook for 5-7 minutes until the meat is opaque and slightly charred.

Grill the shrimp for 2-3 minutes per side until they are pink and cooked through.

Garnish with fresh parsley and serve with additional lemon wedges.😋😋❤️

White Garlic Pizza Sauce

White Garlic Pizza Sauce

Ingredients:

2 tablespoons butter

4 cloves garlic, minced (or 1 ½ teaspoons garlic paste)

2 tablespoons all-purpose flour

1 cup whole milk (or half-and-half for richer sauce)

¼ cup grated Parmesan cheese

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon Italian seasoning (optional)

Pinch of crushed red pepper flakes (optional, for a tiny kick)

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Instructions:

1. Melt the butter in a small saucepan over medium heat.

2. Sauté the garlic:

Add minced garlic to the melted butter.

Cook for about 1–2 minutes, stirring constantly, until fragrant (don’t let it brown).

3. Make the roux:

Whisk in the flour and cook for about 1 minute to form a paste (this removes the raw flour taste).

4. Add the milk:

Slowly pour in the milk while whisking constantly to keep it smooth.

Bring the mixture to a gentle simmer — it will start to thicken.

5. Add the cheese and seasoning:

Stir in Parmesan cheese, salt, pepper, and Italian seasoning.

Keep stirring until the cheese is melted and the sauce is thick and creamy.

6. Finish and use:

Remove from heat. The sauce will thicken a little more as it cools.

Spread it directly onto your pizza dough before adding toppings!

Cheesy Garlic Bubble Bread Pull Apart

Cheesy Garlic Bubble Bread Pull-Apart

Ingredients:

2 cups self-raising flour

1 cup Greek-style yogurt

1 ½ cups shredded mozzarella cheese

2–3 tablespoons melted butter

2 cloves garlic, minced (or 1 teaspoon garlic powder)

2 tablespoons chopped fresh parsley (optional)

¼ teaspoon salt

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Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a round cake pan, loaf pan, or 9-inch baking dish.

2. Make the dough:

In a large bowl, combine the self-raising flour and Greek yogurt.

Mix until a dough forms. (If it’s too sticky, sprinkle in a little extra flour.)

3. Form the balls:

Pinch off small pieces of dough (about the size of a large marble or ping-pong ball).

Flatten each piece slightly, place a pinch of mozzarella cheese in the center, and pinch the dough closed around the cheese to form a ball.

4. Prepare the garlic butter:

In a small bowl, combine melted butter, minced garlic (or garlic powder), salt, and parsley (if using).

5. Assemble:

Dip each filled dough ball into the garlic butter mixture and place it into the prepared pan, crowding them together slightly.

6. Top with more cheese:

Once all the balls are arranged in the pan, sprinkle any remaining mozzarella cheese over the top.

7. Bake for 20–25 minutes, or until golden brown and cooked through.

8. Serve:

Let cool slightly, then pull apart and enjoy!

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Notes:

You can add a little Parmesan cheese to the butter mixture for extra flavor!

Serve with warm marinara, ranch, or cheese sauce for dipping.

Philly Cheesesteak Stuffed Cheesy Breadsticks

Philly Cheesesteak Stuffed Cheesy Breadsticks

Ingredients:

1 lb pizza dough (store-bought or homemade)

1 lb thinly sliced ribeye or sirloin steak

1 onion, thinly sliced

1 green bell pepper, thinly sliced

1 cup shredded mozzarella cheese

1 cup shredded provolone cheese

2 tablespoons melted butter

Optional: garlic powder, parsley flakes for topping

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Instructions:

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

2. Cook the filling:

In a large skillet over medium-high heat, cook the thinly sliced steak until browned (about 3–5 minutes).

Add the sliced onion and green bell pepper, cooking until softened (about 4–5 more minutes).

Season lightly with salt and pepper. Remove from heat and let it cool slightly.

3. Prepare the dough:

Roll out the pizza dough into a large rectangle (about ¼ inch thick).

Cut the dough into 8–10 strips, depending on how large you want your breadsticks.

4. Fill the breadsticks:

On each dough strip, sprinkle a little mozzarella and provolone cheese, then add a spoonful of the steak, onion, and pepper mixture.

Fold the dough over the filling and pinch the edges to seal tightly (like a little filled breadstick pocket).

5. Bake:

Place stuffed breadsticks seam-side down on the prepared baking sheet.

Brush the tops with melted butter. (Optional: sprinkle with garlic powder and parsley.)

6. Bake for 15–18 minutes, until golden brown and cooked through.

7. Serve:

Let cool slightly and serve with warm marinara sauce, ranch dressing, or cheese sauce for dipping!

Easy Cowboy Meatloaf Casserole

Cowboy Meatloaf Casserole

Ingredients:

For the Meatloaf:

1 ½ pounds ground beef

1 cup seasoned breadcrumbs

2 large eggs

½ cup ketchup

1 small onion, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper to taste

For the Topping:

3–4 cups mashed potatoes (homemade or instant)

1 cup shredded cheddar cheese

6–8 slices cooked bacon, crumbled

½ cup fried onions (like French's crispy onions)

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Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.

2. Mix the meatloaf: In a large bowl, combine ground beef, breadcrumbs, eggs, ketchup, chopped onion, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until just combined — don't overmix.

3. Shape and bake: Press the meat mixture into the bottom of the prepared casserole dish into an even layer. Bake uncovered for about 25–30 minutes, or until cooked through.

4. Drain fat: Carefully drain off any excess grease from the casserole dish.

5. Layer mashed potatoes: Spread the prepared mashed potatoes evenly over the cooked meatloaf layer.

6. Add toppings: Sprinkle shredded cheese, crumbled bacon, and crispy fried onions over the top.

7. Bake again: Return the casserole to the oven and bake for another 10–15 minutes, until the cheese is melted and bubbly.

8. Serve: Let it rest for 5 minutes before slicing and serving.

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Optional Add-ins:

Stir chopped green onions into the mashed potatoes.

Add a drizzle of BBQ sauce over the meat before topping with potatoes for a smoky flavor.

Pasta Fagioli Soup

Pasta Fagioli Soup

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 pound ground beef or Italian sausage (optional, traditional can be meatless)

1 (15 oz) can diced tomatoes

1 (15 oz) can tomato sauce

1 (15 oz) can cannellini beans, drained and rinsed

1 (15 oz) can red kidney beans, drained and rinsed

4 cups chicken broth (or vegetable broth for vegetarian)

1 teaspoon Italian seasoning

1 teaspoon salt (to taste)

½ teaspoon black pepper

½ teaspoon crushed red pepper flakes (optional)

1 cup small pasta (like ditalini or elbow macaroni)

½ cup grated Parmesan cheese (plus more for serving)

Fresh parsley, chopped (for garnish)

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Instructions:

1. Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.

2. Cook meat (if using): Add ground beef or sausage and cook until browned. Drain any excess fat.

3. Add tomatoes and seasonings: Stir in diced tomatoes, tomato sauce, Italian seasoning, salt, pepper, and red pepper flakes.

4. Add broth and beans: Pour in the chicken broth, cannellini beans, and kidney beans. Bring to a boil.

5. Simmer: Reduce heat and simmer uncovered for 15–20 minutes to allow flavors to blend.

6. Cook pasta separately: While the soup simmers, cook the pasta in a separate pot according to package directions until al dente. Drain.

7. Combine: Add the cooked pasta and Parmesan cheese to the soup. Stir to combine. Taste and adjust seasoning if needed.

8. Serve: Ladle into bowls and garnish with chopped parsley and extra Parmesan.

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Tips:

If you add pasta directly into the soup and store leftovers, the pasta can soak up the broth. You can either cook pasta separately and add it just before serving or add extra broth when reheating.

A Parmesan rind simmered in the soup while cooking adds incredible flavor!

Chili Cheese Dog Casserole

Easy Chili Cheese Dog Casserole

Ingredients:

1 (15 oz) can of chili (with or without beans)

6–8 hot dogs (your favorite kind), cut into thirds

1 tube (8 oz) refrigerated crescent roll dough

1 cup shredded cheddar cheese (plus more if you like it extra cheesy)

½ small onion, finely diced (optional, for extra flavor)

1 tablespoon butter, melted (optional, for brushing the top)

Instructions:

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

2. Spread the chili:

Spread the chili evenly on the bottom of the baking dish. (If you're using diced onion, mix it into the chili.)

3. Wrap the hot dogs:

Unroll the crescent dough. Cut each triangle in half (so you have smaller pieces). Wrap a piece of dough around each piece of hot dog. Place the wrapped hot dogs on top of the chili.

4. Top with cheese:

Sprinkle shredded cheddar cheese generously over the top of everything.

5. Bake:

Bake uncovered for about 20–25 minutes, or until the crescent rolls are golden brown and cooked through.

6. (Optional) Brush the tops with a little melted butter when it comes out of the oven for extra flavor.

7. Serve:

Scoop and serve warm! It's great with a little extra mustard or ketchup if you like.

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Optional Add-Ons:

Sprinkle with jalapeños before baking for a spicy kick.

Drizzle with a little yellow mustard after baking for that true chili dog flavor.

Serve with pickles or a side salad for a simple meal.

Easy Hungarian Goulash

Easy Hungarian Goulash

Ingredients:

2 tablespoons olive oil or butter

1 ½ pounds beef stew meat (cut into bite-sized cubes)

1 large onion, diced

3 cloves garlic, minced

2 tablespoons sweet Hungarian paprika (important for flavor!)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon caraway seeds (optional but traditional)

2 tablespoons tomato paste

4 cups beef broth

2 medium potatoes, peeled and diced

2 medium carrots, sliced

1 bay leaf

1 teaspoon sugar (optional, balances the flavor)

Sour cream and chopped parsley for serving (optional)

Instructions:

1. Sear the beef:

In a large pot or Dutch oven, heat the olive oil/butter over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.

2. Cook the onions and garlic:

In the same pot, add the diced onion. Cook until soft and golden, about 5 minutes. Stir in the garlic and cook for another minute.

3. Add spices and tomato paste:

Stir in the paprika, salt, pepper, and caraway seeds (if using). Add the tomato paste and cook for about 2 minutes, stirring constantly.

4. Simmer:

Return the beef to the pot. Pour in the beef broth. Add the bay leaf and sugar. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 hour.

5. Add potatoes and carrots:

After an hour, add the diced potatoes and sliced carrots. Simmer for another 30-40 minutes, or until the beef is very tender and the vegetables are soft.

6. Serve:

Remove the bay leaf. Ladle into bowls, and top with a dollop of sour cream and chopped parsley if you like.

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Tips:

Authentic Hungarian goulash is more like a hearty soup than a thick stew.

Serve it with buttered noodles, fresh bread, or just on its own!

Creamy Garlic Butter Chicken

Creamy Garlic Butter Chicken Dinner:

Ingredients:

2 chicken breasts, sliced

2 tablespoons butter

3 cloves garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

½ cup heavy cream

1 teaspoon lemon juice

Optional: chopped fresh parsley for garnish

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Instructions:

1. Prepare the chicken

Slice the chicken breasts into thin strips or bite-sized pieces. Season them with salt and black pepper.

2. Cook the chicken

In a large skillet over medium heat, melt 1 tablespoon of the butter.

Add the chicken slices and cook for about 4–5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.

3. Make the garlic butter sauce

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

Add the minced garlic and sauté for about 30 seconds until fragrant (be careful not to burn it).

4. Add the cream

Pour in the heavy cream. Stir well and let it simmer gently for 2–3 minutes until slightly thickened.

5. Add lemon juice

Stir in the lemon juice for a fresh, bright flavor.

6. Combine everything

Return the cooked chicken to the skillet. Stir to coat the chicken well with the creamy garlic butter sauce. Let it heat through for another 2–3 minutes.

7. Garnish and serve

Sprinkle with chopped fresh parsley if using. Serve immediately!

Serving suggestions:

Over pasta, rice, mashed potatoes, or steamed vegetables.

One Pan Chicken and Potatoes

One-Pan Chicken and Potatoes

Ingredients:

4 bone-in, skin-on chicken thighs (or drumsticks)

4–5 small potatoes, cut into chunks

3 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano (or Italian seasoning)

½ teaspoon salt

½ teaspoon black pepper

Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the potato chunks with 1½ tablespoons of olive oil, half the seasoning (paprika, garlic powder, onion powder, oregano, salt, pepper).

3. In the same bowl (or a separate one), rub the chicken thighs with the remaining olive oil and seasoning.

4. Arrange the chicken and potatoes on a large baking sheet or roasting pan. Spread them out so they cook evenly.

5. Bake for 40–45 minutes, flipping the potatoes once halfway through, until the chicken is golden and cooked through (internal temp should be 165°F).

6. Broil for an extra 2–3 minutes if you want extra crispy skin.

7. Garnish with chopped parsley if you like.

Meat Lovers Pizza Casserole

Meat Lovers Pizza Casserole

Servings: 6–8

Ingredients:

1 lb ground beef

1/2 lb Italian sausage

1 can (15 oz) pizza sauce

1 can (8 oz) refrigerated crescent rolls

2 cups shredded mozzarella cheese

1/2 cup sliced pepperoni (optional but recommended for meat lovers!)

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

Cooking spray or butter for greasing

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Instructions:

1. Cook the meat:

In a large skillet over medium heat, brown the ground beef and Italian sausage together until fully cooked.

Drain any excess grease.

Stir in the pizza sauce, garlic powder, and Italian seasoning.

Let it simmer for about 2–3 minutes, then remove from heat.

2. Prepare the base:

Preheat your oven to 375°F (190°C).

Lightly grease a 9x13-inch baking dish.

Unroll the crescent rolls and press them into the bottom of the baking dish, pinching the seams together to form a solid crust.

3. Assemble the casserole:

Spread the meat mixture evenly over the crescent roll dough.

Sprinkle the shredded mozzarella cheese generously over the meat.

Top with sliced pepperoni if using.

4. Bake:

Bake uncovered for 15–20 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly.

5. Serve:

Let cool for a few minutes before slicing.

Serve hot and enjoy!

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Optional Add-ins:

Diced bell peppers, mushrooms, or olives if you want a supreme version.

A sprinkle of red pepper flakes for some heat.

Crockpot Chicken and Gravy

Crockpot Chicken and Gravy

Servings: About 4–6

Ingredients:

3–4 boneless, skinless chicken breasts

¼ teaspoon salt

½ teaspoon black pepper

¼ teaspoon garlic powder

2 packets chicken gravy mix (0.87 oz each)

1 can cream of chicken soup (10.5 oz)

1 can chicken broth (14.5 oz)

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Instructions:

1. Season the chicken:

Sprinkle the chicken breasts with salt, black pepper, and garlic powder on both sides.

2. Mix the gravy:

In a medium bowl, whisk together the chicken gravy packets, cream of chicken soup, and chicken broth until smooth.

3. Assemble in the Crockpot:

Place the seasoned chicken breasts into the bottom of the Crockpot.

Pour the gravy mixture over the chicken, making sure they’re well coated.

4. Slow cook:

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender.

5. Shred the chicken:

Once cooked, shred the chicken right in the Crockpot using two forks.

Stir the shredded chicken into the gravy to combine well.

6. Serve:

Serve the creamy shredded chicken and gravy over mashed potatoes, rice, noodles, or even biscuits.

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Tips:

You can add a splash of heavy cream or a dollop of sour cream at the end for extra richness.

Stir in frozen peas or cooked carrots if you want to add some veggies.

Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole

Servings: 6–8

Ingredients:

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

1 medium onion, diced

3 cloves garlic, minced

1 jar (24 oz) marinara sauce

1 cup sour cream

8 oz cream cheese, softened

1/4 cup butter, sliced (plus extra for greasing the dish)

1 package (16 oz) spaghetti

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Optional: fresh parsley for garnish

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Instructions:

1. Cook the pasta:

Bring a large pot of salted water to a boil.

Cook the spaghetti according to package instructions until al dente.

Drain and set aside.

2. Prepare the meat sauce:

In a large skillet over medium heat, cook the ground beef (or sausage) with the diced onion until browned.

Drain excess grease.

Add the minced garlic and cook for 1 more minute.

Stir in the marinara sauce.

Let it simmer for about 5 minutes.

Season with salt and pepper to taste.

3. Prepare the creamy mixture:

In a medium bowl, combine the sour cream and softened cream cheese. Mix until smooth.

4. Assemble the casserole:

Preheat your oven to 350°F (175°C).

Grease a 9x13-inch baking dish with butter.

Layer half of the cooked spaghetti in the dish.

Dot half of the butter slices over the pasta.

Spread the entire cream cheese mixture over the spaghetti.

Top with the remaining spaghetti.

Dot with the remaining butter slices.

Pour the meat sauce evenly over the top.

Sprinkle mozzarella and Parmesan cheeses on top.

5. Bake:

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.

6. Serve:

Let it rest for about 5–10 minutes before slicing.

Garnish with fresh parsley if desired.

Enjoy!

Louisiana Smoky Beans and Rice

Louisiana Smoky Beans and Rice

Ingredients:

1 lb dried beans (red beans, speckled beans, or kidney beans), soaked overnight

1 lb smoked sausage (like andouille), sliced

1 onion, diced

1 green bell pepper, diced

2 stalks celery, diced

4 cloves garlic, minced

6 cups chicken broth (or water)

1 teaspoon smoked paprika

1 teaspoon thyme

2 bay leaves

1 teaspoon Creole seasoning (like Tony Chachere’s or homemade)

Salt and black pepper, to taste

2 tablespoons oil or butter

4 cups cooked white rice

Optional: green onions for garnish

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Instructions:

1. Prep the beans:

If using dried beans, soak them overnight. Drain and rinse before using.

2. Cook the sausage and veggies:

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

Add sliced sausage and cook until browned. Remove sausage and set aside.

In the same pot, add diced onion, bell pepper, celery, and garlic. Cook until softened (about 5 minutes).

3. Simmer the beans:

Add beans, chicken broth, smoked paprika, thyme, bay leaves, and Creole seasoning to the pot.

Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours, stirring occasionally, until beans are tender.

4. Add sausage:

Stir the browned sausage back into the pot. Simmer uncovered for another 15–20 minutes to thicken.

5. Taste and season:

Adjust salt, pepper, or extra Creole seasoning if needed.

6. Serve:

Spoon beans over hot cooked rice. Garnish with chopped green onions if you like.

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Tips:

For extra smoky flavor, add a splash of liquid smoke (about ½ teaspoon) while cooking.

Want it a little creamier? Mash some of the beans against the side of the pot before serving.

Amish Onion Fritters

 Amish Onion Fritters

Ingredients:

1. 2 cups finely chopped onions (about 2 medium onions)

2. 1 cup all-purpose flour

3. 1 tablespoon sugar

4. 2 teaspoons baking powder

5. 1 teaspoon salt

6. 1/2 teaspoon black pepper

7. 1/2 teaspoon garlic powder

8. 3/4 cup milk

9. Vegetable oil, for frying

Directions:

Prepare the Batter:

1. In a large mixing bowl, mix the flour, sugar, baking powder, salt, pepper, and garlic powder.

2. Gradually pour in the milk, whisking until smooth. Then, fold in the chopped onions until they are evenly coated.

Heat the Oil:

3. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and start to brown.

Fry the Fritters:

4. Using a spoon, scoop small portions of the onion batter and carefully place them into the hot oil, flattening slightly with the back of the spoon.

5. Fry each side for about 2-3 minutes or until they turn golden brown and crispy. Remove and drain on a paper towel-lined plate.

Serve:

6. Serve the fritters warm, optionally with sour cream or a dip of your choice.

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins

Kcal: 180 per fritter | Servings: 12

Creamy Crack Chicken Gnocchi

 

Creamy Crack Chicken Gnocchi 

Ingredients:

1 lb chicken breast (cut into small bite-sized pieces)

2 tablespoons butter or olive oil

1 packet ranch seasoning mix

4 oz cream cheese (half a block, softened)

1 cup cooked, crumbled bacon (or use bacon bits for quick)

1 cup shredded cheddar cheese

1 (16 oz) package potato gnocchi

2 cups chicken broth

1 cup heavy cream

1/2 cup milk

1 cup baby spinach (optional but delicious)

Salt and pepper, to taste

Chopped green onions or parsley, for garnish

---

Instructions:

1. Cook Chicken:

In a large skillet or pot, melt butter over medium heat. Add chicken pieces, season lightly with salt and pepper, and cook until browned and cooked through.

2. Add Flavor:

Sprinkle the ranch seasoning over the cooked chicken. Stir to coat.

3. Make It Creamy:

Add cream cheese to the skillet and stir until melted into the chicken.

4. Simmer:

Pour in the chicken broth, heavy cream, and milk. Stir well and bring to a gentle simmer.

5. Add Gnocchi:

Stir in the gnocchi. Cook for about 3-5 minutes, until gnocchi are tender and floating.

6. Cheese & Bacon Party:

Stir in cheddar cheese and crumbled bacon. Let it melt and get creamy.

7. Optional Greens:

If using spinach, toss it in now and stir until wilted.

8. Serve:

Taste and adjust seasoning if needed. Garnish with green onions or parsley.

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Tips:

You can use rotisserie chicken to make it even faster.

Want it thicker? Simmer a few extra minutes or add a sprinkle of shredded cheese.

Want it thinner? Add a splash of broth or milk.

Natural Mason Jar Mosquito Repellent

Natural Mason Jar Mosquito Repellent

Ingredients:

1 mason jar (wide mouth preferred)

Water (fill halfway)

10–15 drops essential oils (citronella, eucalyptus, lavender, lemongrass, or peppermint)

Fresh rosemary sprigs (1–2)

Lemon slices (a few thin rounds)

Lime slices (a few thin rounds)

1 tea light candle

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Instructions:

1. Prepare the Ingredients:

Slice the lemon and lime into thin rounds.

Gather your fresh rosemary sprigs.

2. Assemble the Jar:

Fill the mason jar halfway with water.

Add 10–15 drops of your chosen essential oils.

Place a few lemon and lime slices into the jar.

Add 1–2 sprigs of rosemary.

3. Add the Tea Light:

If your jar has a wide mouth, float the tea light on top of the water.

Otherwise, set the tea light on the jar lid and place the lid back on the jar loosely.

4. Light It Up:

Light the tea light.

Place the jar wherever you want a mosquito-free zone—patios, picnic tables, decks, etc.

Baked Cod with Lemon and Garlic

 Baked Cod with Lemon and Garlic

Ingredients:

4 (6 oz) cod fillets

2 tbsp olive oil

3 cloves garlic, minced

1 lemon, zested and juiced

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp paprika (optional, for a bit of color and flavor)

2 tbsp fresh parsley, chopped (for garnish)

Lemon slices, for serving

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.

Prepare the Marinade:

In a small bowl, combine olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, and paprika. Mix until well combined.

Season the Cod:

Place the cod fillets in the baking dish. Spoon the lemon garlic mixture evenly over each piece, making sure to coat the tops of the fillets.

Bake the Cod:

Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.

Garnish and Serve:

Remove from the oven, garnish with fresh parsley and lemon slices. Serve immediately with your favorite sides.

Cheesy Bacon Stuffed Garlic Bread Wreath

Cheesy Bacon Stuffed Garlic Bread Wreath

Makes 1 wreath

Ingredients:

1 loaf refrigerated pizza dough

1 cup shredded mozzarella cheese

½ cup shredded cheddar cheese

4 strips bacon, cooked and crumbled

2 tablespoons butter, melted

2 teaspoons garlic powder

2 tablespoons chopped parsley (optional)

Instructions:

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

2. Roll out the dough on a lightly floured surface into a large rectangle (about 10x14 inches).

3. Sprinkle the mozzarella cheese, cheddar cheese, and crumbled bacon evenly over the dough.

4. Roll up the dough tightly from the long side, just like you would for cinnamon rolls, to form a log.

5. Pinch the seams to seal the log, then gently shape it into a circle to form a wreath. Pinch the ends together.

6. Using kitchen scissors or a sharp knife, cut slits around the wreath every 2 inches, cutting about ¾ of the way through the dough (don't cut all the way through). Gently twist each section slightly so the cheesy filling peeks out.

7. Brush the entire wreath with the melted butter, then sprinkle with garlic powder.

8. Bake for 20–25 minutes, or until golden brown and cooked through.

9. Optional: Brush again with a little more melted butter after baking and sprinkle with chopped parsley.

10. Serve warm and enjoy every gooey, cheesy, bacon-loaded bite!

Slow Cooker Barbecued Beef Ribs

Slow Cooker Barbecued Beef Ribs

Ingredients:

• 1 cup water
• 1 cup ketchup
• 1 (6-ounce) can tomato paste
• 3/4 cup brown sugar
• 1/2 cup vinegar
• 2 tablespoons prepared mustard
• 1 tablespoon salt
• 2 pounds beef back ribs

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Instructions:

1. In the slow cooker, combine the water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt. Stir well until the brown sugar and salt are fully dissolved.
2. Add the beef back ribs to the slow cooker. Stir them around to coat them fully in the sauce.
3. Cover with the lid and cook on LOW for 8 hours, until the ribs are tender and falling off the bone.
4. Serve with extra sauce from the slow cooker spooned over the top!

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Tip:
For extra flavor, you can broil the ribs for a few minutes after slow cooking to caramelize the sauce a little on top — but they’re already amazing straight from the slow cooker!

Homemade Easy Cheesy Pizza Pockets

 

Homemade Easy Cheesy Pizza Pockets

Ingredients:

1 can refrigerated crescent roll dough or pizza dough

1/2 cup pizza sauce

1 cup shredded mozzarella cheese

1/2 cup pepperoni slices (or other favorite toppings like mushrooms, bell peppers, sausage, etc.)

1/4 tsp garlic powder

1/4 tsp Italian seasoning

Olive oil or melted butter, for brushing

Parmesan cheese, for sprinkling

Directions:

Preheat Oven:

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

Prepare the Dough:

Roll out the crescent or pizza dough onto a lightly floured surface.

If using crescent roll dough, separate it into triangles. If using pizza dough, cut it into 8 even rectangles.

Add the Filling:

Spread a small amount of pizza sauce on each triangle or rectangle.

Place a small handful of mozzarella cheese and a few pepperoni slices on top of the sauce.

Season and Fold:

Sprinkle a pinch of garlic powder and Italian seasoning over the filling.

Fold the dough over to form a pocket and press the edges with a fork to seal.

Brush and Bake:

Brush each pizza pocket with a light layer of olive oil or melted butter.

Sprinkle a little Parmesan cheese on top for extra flavor.

Bake in the preheated oven for 12-15 minutes, or until the pizza pockets are golden brown and the cheese is melted.

Serve:

Allow the pizza pockets to cool slightly before serving with extra pizza sauce for dipping, if desired.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Kcal: Approx. 220 per pizza pocket | Servings: 8

Best Homemade Salsa Ever

 

Best Homemade Salsa Ever

Ingredients:

- 1 can (28 oz) whole tomatoes with juice  

- 2 cans (10 oz each) Rotel diced tomatoes and green chilies  

- 1/4 cup chopped onion  

- 1 clove garlic, minced  

- 1 whole jalapeño, quartered and sliced thin  

- 1/4 teaspoon sugar  

- 1/4 teaspoon salt  

- 1/4 teaspoon ground cumin  

- 1/2 cup chopped cilantro (more to taste!)  

- Juice of 1/2 lime  

Directions:

1. In a large mixing bowl, combine the whole tomatoes with their juice and the Rotel diced tomatoes and green chilies.  

2. Add the chopped onion, minced garlic, and sliced jalapeño to the bowl.  

3. Sprinkle in the sugar, salt, and ground cumin. Stir everything together until well mixed.  

4. Gently fold in the chopped cilantro, adjusting the amount to your taste.  

5. Squeeze in the juice of half a lime and mix again.  

6. Taste your salsa and adjust seasoning if needed; you can add more lime juice, salt, or cilantro if you like.  

7. Let the salsa sit for at least 30 minutes to allow the flavors to blend beautifully.  

Your amazing homemade salsa is ready to enjoy! Serve it with chips or as a zesty topping for your favorite dishes!

Loaded Bacon Cheeseburger Alfredo Pasta

Loaded Bacon Cheeseburger Alfredo Pasta:

Ingredients:

1 pound ground beef

8 strips bacon, chopped

1 cup shredded cheddar cheese

16 oz fettuccine pasta

2 cups heavy cream

½ cup grated Parmesan cheese

2 tablespoons butter

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper, to taste

Optional toppings: diced pickles, tomatoes, green onions

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Instructions:

1. Cook the Pasta

Boil a large pot of salted water.

Cook the fettuccine according to package instructions until al dente. Drain and set aside.

2. Cook the Bacon

In a large skillet over medium heat, cook the chopped bacon until crispy.

Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.

Leave about 2 tablespoons of bacon grease in the skillet (drain any extra).

3. Cook the Beef

In the same skillet with the bacon grease, add the ground beef.

Season with salt, pepper, garlic powder, and onion powder.

Cook until browned and cooked through. Drain excess grease if necessary.

4. Make the Sauce

Push the beef to one side of the skillet. Add the butter to the empty side and let it melt.

Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the skillet.

Stir in the Parmesan cheese until the sauce thickens slightly (about 2–3 minutes).

5. Combine Everything

Add the cooked pasta to the skillet.

Toss everything together until the pasta is fully coated in the sauce.

Stir in the shredded cheddar cheese and most of the cooked bacon (save a little for topping).

6. Serve

Top with the reserved bacon.

Add optional toppings like diced pickles, tomatoes, or green onions for a full “loaded burger” experience!

Tip:

If you want it extra cheesy and gooey, sprinkle a little more cheddar on top and broil for 2–3 minutes until bubbly.

Pasta Fagioli

Pasta Fagioli Stew

Ingredients:

1 tablespoon olive oil

1 pound ground beef (or Italian sausage, optional)

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 (15 oz) can diced tomatoes (undrained)

1 (15 oz) can tomato sauce

1 (15 oz) can great northern beans (drained and rinsed)

1 (15 oz) can red kidney beans (drained and rinsed)

4 cups beef broth (or chicken broth)

1 teaspoon Italian seasoning

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional for spice)

1 cup small pasta (like ditalini, elbow, or small shells)

½ cup grated Parmesan cheese (plus more for serving)

Fresh parsley or basil for garnish

---

Instructions:

1. Sauté:

Heat olive oil in a large pot over medium heat.

Add ground beef, onion, carrots, and celery. Cook until meat is browned and veggies are tender. Drain excess grease if needed.

2. Add garlic:

Stir in minced garlic and cook until fragrant, about 30 seconds.

3. Build the stew:

Add diced tomatoes, tomato sauce, drained beans, broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a simmer.

4. Simmer:

Cover and simmer for 15–20 minutes, stirring occasionally.

5. Cook pasta:

Stir in the pasta. Simmer uncovered for another 10–12 minutes, or until pasta is tender.

6. Finish:

Stir in Parmesan cheese. Taste and adjust seasoning if needed.

7. Serve:

Ladle into bowls, sprinkle with more Parmesan and fresh parsley or basil. Serve with crusty bread!

Creamy Loaded Bacon Cheeseburger Alfredo Pasta

 Creamy Loaded Bacon Cheeseburger Alfredo Pasta:

Ingredients:

12 oz elbow macaroni (or any pasta you like)

1 lb ground beef

1 tbsp olive oil

3 cloves garlic, minced

2 cups heavy cream

1 cup milk

2 cups shredded cheddar cheese

½ cup grated parmesan cheese

6 slices bacon, cooked and crumbled

½ tsp smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

---

Instructions:

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

2. Cook the Bacon:

While the pasta cooks, cook bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels. Crumble and set aside. Drain most of the bacon grease, leaving about 1 tablespoon in the skillet.

3. Brown the Beef:

In the same skillet, add olive oil if needed and brown the ground beef over medium heat. Season with a little salt, pepper, and smoked paprika. Once cooked through, drain any excess grease.

4. Make the Sauce:

Add minced garlic to the beef and cook for about 30 seconds until fragrant. Lower the heat to medium-low. Pour in the heavy cream and milk, stirring to combine. Let it simmer gently (don't boil).

5. Add the Cheese:

Stir in the shredded cheddar cheese and parmesan cheese, a handful at a time, stirring constantly until melted and smooth. Adjust salt and pepper to taste.

6. Combine:

Add the cooked pasta and most of the crumbled bacon into the sauce. Toss everything together until well coated and creamy.

7. Serve:

Plate it up, sprinkle with the remaining bacon and freshly chopped parsley.

8. Enjoy:

Dive into that creamy, cheesy, bacon-loaded goodness!