School Pizza

 Ingredients

Crust:

2-2/3 cup flour

3/4 cup powdered milk

2 T sugar

1 package quick rise yeast

1 tsp salt

1-2/3 cup warm water (110-115)

2 T vegetable oil

Filling:

1/2 lb Italian sausage

1/2 lb ground chuck

1/2 tsp pepper

1/2 tsp salt

1 (8oz) block mozzarella cheese

Sauce (I make the day before):

1 (6oz) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves garlic minced

1 t salt

1 tsp pepper

1/2 T dried oregano

1/2 T dried basil

1/2 t dried rosemary

 

How To Make School Pizza

Preheat oven to 475.

Spray 18 x 13 sheet pan with Pam and lay parchment paper down.

Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps – you just want no dry spots.

Spread dough onto sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.

Bake just the crust for 8-10 min. Remove from oven and set aside.

filling:

Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.

Get out sauce.

To partially baked crust assemble:

Spread sauce all over crust.

Sprinkle meats.

Sprinkle cheese.

Bake at 475 for 8-10 min. Until cheese starts to brown.

Let stand 5 min, cut into slices and serve.

Mediterranean Crispy Garlic Chicken Fried Rice

 When you think of fried rice, your mind might go straight to Asian flavors—but this Mediterranean Crispy Garlic Chicken Fried Rice puts a whole new spin on a classic! Packed with golden seared chicken, fragrant garlic, and nutty brown rice, this dish is fresh, hearty, and bursting with Mediterranean flair. Best of all, it’s a one-pan wonder that comes together quickly—perfect for busy weeknights.

Why You’ll Love This Recipe

Healthy & Wholesome: Uses brown rice for extra fiber and nutrients.

Mediterranean Twist: Olive oil, garlic, and herbs bring sunshine-inspired flavors.

One Pan, Easy Clean-up: A quick weeknight dinner with minimal mess.

Versatile: Works as a main dish or side, and pairs beautifully with roasted veggies or salad.

Ingredients

2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

2 tablespoons olive oil (or vegetable oil)

4 cups cooked brown rice (preferably chilled for the crispiest texture)

4 cloves garlic, minced

1 teaspoon dried oregano or Italian seasoning

½ teaspoon paprika (optional, for extra color and flavor)

Salt and black pepper, to taste

Fresh parsley or basil, chopped (for garnish)

Lemon wedges, for serving

Instructions

Step 1: Prepare the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season chicken with salt, pepper, oregano, and paprika.

Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from skillet and set aside.

Step 2: Crisp the Rice

Add the remaining 1 tablespoon olive oil to the skillet.

Stir in the garlic and sauté for 30 seconds until fragrant.

Add the cooked, chilled rice and spread it out in an even layer. Let it sit for 2–3 minutes before stirring, allowing it to crisp up. Continue cooking until golden and slightly crunchy.

Step 3: Combine Everything

Return the cooked chicken to the skillet with the rice.

Toss together until evenly coated in garlic and seasonings.

Adjust with extra salt and pepper if needed.

Step 4: Garnish & Serve

Sprinkle with chopped parsley or basil for freshness.

Serve with lemon wedges for a bright Mediterranean finish.

 Tips & Variations

Rice Prep: Use leftover rice for the crispiest results. Freshly cooked rice tends to be too soft.

Veggie Boost: Add spinach, cherry tomatoes, or roasted red peppers for extra color and nutrition.

Protein Swap: Try shrimp, turkey, or even chickpeas for a vegetarian version.

Make it Spicy: Add a pinch of chili flakes for a fiery kick.

Serving Ideas

This dish works beautifully as a standalone meal but also pairs well with:

A fresh Greek salad with feta and olives.

Roasted vegetables like zucchini, eggplant, or peppers.

A dollop of tzatziki or garlic yogurt sauce for extra creaminess.

Conclusion

This Mediterranean Crispy Garlic Chicken Fried Rice is proof that fried rice doesn’t have to be the same old recipe. With its fragrant garlic, golden chicken, and Mediterranean-inspired seasonings, it’s a quick, satisfying meal that’s both wholesome and packed with flavor. Whether served for dinner or meal-prepped for the week, it’s a dish you’ll come back to again and again

Elvis Presley Cake (Jailhouse Rock Cake)

 Ingredients:

- White Cake Mix

- 8 oz can Crushed Pineapple (with juice)

- 1 cup Granulated Sugar

- ½ tsp Vanilla Extract (for pineapple mixture)

- 8 oz package Cream Cheese, softened

- ½ cup Butter, softened

- 3 cups Powdered Sugar

- ½ tsp Vanilla Extract (for frosting)

- 3 cups Crushed Pecans

Instructions:

1. Prepare and bake a white cake according to package directions in your desired cake pan. Once baked, cool the cake and poke holes throughout with the end of a wooden spoon.

2. In a saucepan, combine the crushed pineapple (with its juice), 1 cup of granulated sugar, and ½ teaspoon of vanilla extract. Bring to a boil for a few minutes, stirring occasionally. Pour the hot pineapple mixture over the cooled cake, ensuring it seeps into the holes.

3. In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, remaining vanilla extract, and 2 cups of crushed pecans, mixing until well combined. Spread this frosting over the pineapple-soaked cake.

4. Sprinkle the remaining 1 cup of crushed pecans over the top of the cake.

5. For the best flavor, let the cake set overnight in the refrigerator or at least for 6 hours before serving. This allows all the flavors to meld together beautifully.

Apple Cinnamon Cake

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

Ingredients

2 cups all-purpose flour

1 ½ tsp baking powder

1 tsp cinnamon

½ tsp salt

½ cup unsalted butter

1 cup sugar

2 eggs

1 tsp vanilla extract

½ cup milk

2 apples diced

½ cup walnuts/pecans optional

Method

Preheat oven to 350°F. Grease pan.

Mix flour, baking powder, cinnamon, and salt.

Cream butter and sugar; add eggs and vanilla.

Alternate adding dry mixture and milk.

Fold in apples and nuts.

Bake 40–45 minutes.

Cool, slice, and serve.

Notes

Use tart apples for best flavor.

Add extra spices for warmth.

Can be glazed or served plain.

Freezes well for up to 2 months.

Deviled Egg Macaroni Salad

 Ingredients

 

• 12 large eggs – hard-boiled and peeled

• 1 lb elbow macaroni – cooked and cooled

• 1 cup mayonnaise

• 1/4 cup yellow mustard

• 1 tbsp apple cider vinegar

• 1 tsp sugar

• 1/2 tsp garlic powder

• 1/2 tsp paprika (plus extra for garnish)

• Salt and black pepper – to taste

• 1/2 cup celery – finely chopped

• 1/2 cup red onion – finely chopped

• 1/4 cup dill pickles – finely chopped

• 2 tbsp fresh parsley – chopped (optional, for color)

 

Instructions

 

1. Prepare the eggs:

Cut the hard-boiled eggs in half. Remove the yolks and place them in a large mixing bowl. Chop the egg whites and set aside.

2. Make the deviled egg dressing:

Mash the yolks with a fork. Add mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper. Stir until smooth and creamy.

3. Assemble the salad:

To the dressing, add cooked macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley (if using). Gently mix until everything is evenly coated.

4. Chill and serve:

Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle with extra paprika for a classic deviled egg look.

 

Servings: 10–12

Prep Time: 20 mins

Cook Time: 10 mins

Festive Cranberry & Cream Cheese Spread

 Festive Cranberry & Cream Cheese Spread

Looking for a holiday-ready appetizer or breakfast topper that’s creamy, tangy, and just a little sweet? This Cranberry & Cream Cheese Spread is the perfect seasonal treat. With smooth cream cheese, a hint of orange zest, and a swirl of cranberry sauce, it’s as pretty as it is delicious.

Ingredients:

2 packages (8 oz each) cream cheese, softened

¾ cup chilled heavy cream

½ cup whole berry cranberry sauce

1 teaspoon freshly grated orange zest

Directions:

Prepare the Base

In a large mixing bowl, whip the cream cheese until soft, creamy, and lump-free.

Blend & Chill

Pour in the cold heavy cream and beat until smooth. Cover and refrigerate for about 30 minutes to allow it to set slightly.

Whip it Up

Take the mixture out of the fridge and beat again until stiff peaks form, giving it a fluffy texture.

Swirl in Flavor

Gently fold in the cranberry sauce and orange zest. Be careful not to overmix — you want beautiful red swirls throughout.

Chill & Serve

Spoon the mixture into a sealed container and refrigerate until firm. Serve chilled with bagels, toast, muffins, or even as a fruit dip.

✨ Tip: For an extra festive touch, sprinkle a little extra orange zest or a few sugared cranberries on top before serving.

Smoked Sausage and Potato Bake

 Nothing beats a simple, straightforward recipe that is easy to adapt. If you’re anything like me, you’ll enjoy this Smoked Sausage and Potato Bake. This is delicious as is, but you can modify it up and it will still be delicious! Try adding carrots, zucchini, and broccoli, and topping it with cheese. You can even substitute ham for the sausage. It is all up to you. This is a really adaptable recipe that will be delicious no matter what!

Ingredients:

1 package of sliced Eckrich skinless smoked sausage.

8 quartered Yukon gold potatoes.

1 diced green pepper.

1 diced yellow pepper.

2 tbsps of butter.

1 tsp of oregano.

1 tsp of basil.

½ tsp of black pepper.

2 tsps of olive oil.

How To Make Smoked Sausage and Potato Bake:

Preheat the oven to 375°.

In a pan, arrange the sausage, potatoes and peppers and place the butter over the top in small cubes. Drizzle with olive oil and season on top.

Bake covered for 40 to 50 minutes.

Bonne Appétit!

Simple, easy and yummy! I sometimes make this with veggies, carrots, zucchini, broccoli and some cheese over the top, it goes really well with the seasonings. I don’t love sausage very much so I make this with ham! Give it a try, you will love it!

Beef and Barley Soup

 This Beef Barley Soup is tasty, quick, and filling on a cold day. With ground beef, hulled barley, and veggies, this healthy one-pot supper is ready in an hour. So tasty!

In our family, beef barley soup is a nice break from the more common turkey meatball soup or chicken noodle soup. Unlike my grandmother and other classic beef and barley soup recipes, I like to make this soup with ground beef. Small bits of cooked hamburger match beautifully with barley and wind up in every mouthful, adding more richness to the soup.

Ingredients

1 pound boneless chuck roast trimmed and cut into 1/2-inch pieces

1 1/2 cups carrots thinly sliced

1 1/2 cups celery thinly sliced

2/3 cup onion chopped

1 package pre-sliced mushrooms 8-ounce

2 tbs beef base (this is different than beef broth it is a base that makes beef broth)

8-10 cups water

1 large bay leaf

How To Make Beef and Barley Soup:

1. Brown beef in non-stick fry pan until browned, stirring frequently.

2. Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf.

3. Cook on high heat for one hour, add pearl barley then turn down to low and cook till vegetables and beef are tender. Stir in salt and pepper.

4. Discard bay leaf.

COOKING TIPS FOR BEEF BARLEY SOUP:

Use a tough cut of meat – this is a prime example of when to use a tougher cut of meat like a chuck roast or shoulder. No need to buy expensive sirloin tips or anything.

Browning the beef adds flavor – but isn’t absolutely essential. I love to brown my beef pieces, since I love that extra deep flavor it adds… but I’ve made this several times without taking that extra step, and it still tastes delicious.

Best Ever Crock Pot Chicken and Dumplings

 Ingredients:

1 Onion, diced

6 Boneless skinless chicken thighs

1can Cream of chicken soup

1can Cream of celery soup

2 tbsp.Fresh parsley, chopped

1tsp.Poultry seasoning

2c.Chicken broth

1can Buttermilk refrigerated biscuits

2c.Frozen mixed vegetables, defrosted

Black pepper to taste

How To Make Best Ever Crock Pot Chicken and Dumplings:

Layer the chopped onion on the bottom of your crockpot.

Place the chicken thighs on top of the chopped onion in a single layer.

In a mixing bowl, place 1 can of cream of chicken soup.

Pour a can of cream of celery soup into the mixing bowl.

Add 1 tsp of poultry seasoning to the mixing bowl.

Sprinkle in 2 tablespoons of chopped fresh parsley.

Add black pepper to taste.

Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot.

Pour 2 cups of chicken broth over top of the chicken.

Set the crockpot to high for 5 hours and close the lid.

Do not open the lid until you have just 1 hour of cook time left on the crockpot’s display. With 1 hour left, open the lid and pour in 2 cups of mixed vegetables that have been defrosted. Mix them into the crockpot well, shredding the chicken thighs as you stir.

Open a can of refrigerated biscuits, and flatten each one. Cut each biscuits into 4 long slices.

Layer the biscuits on the top of the chicken mixture in the crockpot.

Let the biscuits cook for the remaining hour of cook time, and then stir the mixture together well to incorporate the dumplings into the chicken mixture.

Serve topped with freshly chopped parsley.

Lunchroom Ladies Brownies

 Lunchroom Ladies Brownies are moist, full of chocolate flavor and absolutely delicious. They’re like the ones the lunch ladies served at school lunch, but this homemade version is better!

Ingredients:

1 cup butter, melted

1/2 cup cocoa powder (unsweetened)

2 cups all purpose flour

2 cups of granulated sugar

4 large eggs

4 teaspoons vanilla extract

Icing:

1/4 cup softened butter

1/4 cup milk (I used whole milk)

1/4 cup cocoa powder (unsweetened)

3 cups powdered sugar

How To Make Lunchroom Ladies Brownies:

Preheat the oven to 350°. Spray a 9×13 inch baking dish and line with a parchment paper or foil sling.

In a large bowl cream together your butter and sugar. Add eggs and vanilla and mix well until smooth. Add your dry ingredients and stir until just combined. Do not overmix. Batter will be very thick.

Pour the batter into prepared pan, smooth it out as best as you can (It is thick) and bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Err on the side of underbaking if you are questioning.

Remove from the oven and let the brownies sit for about 15 minutes. You want them to still be warm when you pour on the icing. Once you remove the brownies from the oven, make your icing by mixing all 4 ingredients together until smooth. Pour the icing over top of the still very warm brownies. Cool completely and serve.

My Grandma’s Apple Strudel

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Home DESSERT My Grandma’s Apple Strudel

DESSERT

My Grandma’s Apple Strudel

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My Grandma’s Apple Strudel

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

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

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

Ingredients

Apple Filling

6 cups apples peeled and sliced

1/2 cup all-purpose flour

1 cup sugar

1 teaspoon cinnamon

Crust

3 3/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon sugar

1 1/2 cups shortening

2 egg yolks plus water to equal 1 cup

1 egg white reserved for brushing

Icing/Frosting

1 cup powdered sugar

2 tablespoons milk or light cream approximately

1/2 teaspoon vanilla extract

Instructions

Step 1: Make the Apple Filling

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

Step 2: Prepare the Crust

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

Step 3: Roll Out the Bottom Crust

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

Step 4: Add the Filling

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

Step 5: Roll Out and Add the Top Crust

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

Step 6: Bake the Strudel

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

Step 7: Make the Icing

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

Step 8: Glaze the Strudel

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

Cornbread Dressing

 cornbread dressing. Obviously I did not grow up with this culinary deliciousness but boy have I latched on and made up for lost time. Thanksgiving is not Thanksgiving without cornbread dressing. In fact, were it not for my potato loving husband I would make only this instead of mashed potatoes. But whenever you start spewing craziness like, “maybe we could do it without the potatoes” you realize how attached people are to their holiday side dishes.

Ingredients:

2 c chopped celery

2 large onions, chopped

1 stick margarine

5 c crumbled buttermilk cornbread (dry)

5 c dry bread crumbs

3 c turkey or chicken broth

1 stick butter

4 large eggs beaten

1 1/2 tsp poultry seasoning

3 tsp sage or to taste

1 tsp salt or to taste

1 tsp pepper or to taste

How To Make cornbread dressing:

1. Preheat oven to 325 degrees

2. In a large baking pan sprayed with Pam combine celery and onion mixture, melted butter, beaten eggs with cornbread, bread crumbs, chicken/turkey broth, poultry seasoning, sage, salt and pepper. The dressing should be pretty soupy to start, so that it doesn’t get too dry while cooking. You may need to add more broth.

3. Bake, covered, for 35 minutes and uncovered for 10 minutes until browned or until well set and cooked through.

Last Step: Don’t forget to share!

OLD FASHIONED RICE PUDDING

 Rice pudding has a long history, dating back to ancient Persia. The dish was eventually introduced to Europe, where it gained popularity during the Middle Ages. Over the centuries, rice pudding recipes have evolved, with variations appearing in different regions.

Our recipe for old fashioned rice pudding is simple to follow and uses readily available ingredients. The creamy texture and subtle sweetness make it a perfect dessert for any occasion. Plus, it’s easy to customize with your favorite toppings, such as cinnamon, nutmeg, or a dollop of whipped cream.

Ingredients

1 cup long-grain rice

4 cups milk

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Pinch of salt

1/4 cup brown sugar

1 tablespoon butter, cut into small pieces

Instructions

Combine ingredients: In a medium saucepan, combine the rice, milk, sugar, egg, vanilla extract, and salt. Stir to combine.

Bring to a boil: Place the saucepan over medium heat and bring the mixture to a boil.

Simmer: Reduce heat to low and simmer, uncovered, for 1-1.5 hours, or until the rice is tender and the pudding has thickened. Stir occasionally to prevent sticking.

Cool and top: Remove the saucepan from the heat and let the pudding cool slightly.

Prepare topping: In a small bowl, combine the brown sugar and butter.

Broil: Transfer the pudding to a baking dish. Sprinkle the brown sugar mixture evenly over the top. Broil in the oven for a few minutes, or until the topping is golden brown and bubbly.

Serve: Serve warm, topped with your desired toppings.

Pineapple Cake – A Moist, Flavorful Dessert Bursting with Sunshine

 There’s something magical about a dessert that instantly lifts your mood — and this homemade Pineapple Cake does just that. With its moist texture, tangy sweetness, and golden hue, it’s like sunshine baked into every bite.

I first made this cake for a dinner party, not expecting much. But by the end of the night, there wasn’t a crumb left, and five guests were begging for the recipe. It’s now a beloved go-to in my kitchen, and I’m thrilled to share it with you!

Whether you’re celebrating something special or just want a pick-me-up treat, this pineapple cake is the perfect solution.

❤️ Why You’ll Love This Recipe

✅ Incredibly Moist – The oil-based batter and crushed pineapple lock in moisture.

✅ Tropical Flavor Explosion – Tangy pineapple in every bite.

✅ Easy to Make – One bowl, no mixer required.

✅ Versatile – Bake as a sheet cake, layer cake, or cupcakes.

✅ Crowd-Pleaser – Perfect for parties, holidays, or backyard BBQs.

📝 Ingredients

For the Cake:

2 cups (250g) all-purpose flour

1 ½ cups (300g) granulated sugar

1 tsp baking soda

½ tsp salt

2 large eggs

1 can (20 oz / 565g) crushed pineapple with juice

½ cup (120ml) vegetable oil

1 tsp vanilla extract

For the Frosting (Optional but Amazing):

½ cup (115g) unsalted butter, softened

1 package (8 oz / 225g) cream cheese, softened

2 cups (240g) powdered sugar

1 tsp vanilla extract

2–3 tbsp pineapple juice (reserved from can or fresh)

👩‍🍳 Instructions

1. Preheat Your Oven

Set the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

3. Add Wet Ingredients

Add the eggs, crushed pineapple with juice, oil, and vanilla. Stir until fully combined. The batter will be slightly thick and moist.

4. Bake

Pour the batter into your prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool

Let the cake cool completely before frosting (if using).

🍍 Cream Cheese Pineapple Frosting

In a bowl, beat the softened butter and cream cheese until smooth.

Add powdered sugar and beat until fluffy.

Mix in vanilla and pineapple juice for extra flavor and creaminess.

Spread over cooled cake and garnish with pineapple tidbits or shredded coconut if desired.

🔄 Tips & Variations

Sheet Cake Style: Bake in a 9×13 for easy slicing and serving.

Layer Cake: Split into two 8-inch pans and double the frosting for a layered treat.

Pineapple Coconut Twist: Stir ½ cup of shredded coconut into the batter for added texture.

Gluten-Free Option: Use a 1:1 gluten-free flour blend.

📊 Nutritional Information (Approximate per serving, unfrosted)

Calories: 290

Carbs: 40g

Sugar: 26g

Protein: 3g

Fat: 12g

Add approx. 90–100 calories per serving if frosting is included.

🌞 Final Thoughts

This Pineapple Cake is more than just dessert — it’s a slice of happiness! Easy to prepare and always a hit, it’s the kind of cake you’ll turn to again and again. Whether you’re bringing it to a potluck or enjoying a quiet moment at home, this tropical delight never disappoints.

Homemade Easy Cheesy Pizza Pockets

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

Place pockets on a lined baking sheet. Brush tops with beaten egg, then sprinkle with garlic powder, Italian seasoning, and Parmesan.

Bake

Bake for 15–18 minutes, or until golden brown and crispy.

Serve & Enjoy

Let cool slightly, garnish with fresh basil or parsley, and serve warm with extra pizza sauce for dipping.

Tips for Success

Don’t overfill pockets, or they may burst while baking.

Use parchment paper for easy cleanup.

Freeze unbaked pockets on a tray, then transfer to a bag — bake straight from frozen, adding a few extra minutes.

Try brushing with garlic butter after baking for an extra indulgent finish.

Fun Variations

Veggie Lovers: Add mushrooms, bell peppers, and spinach.

Meat Feast: Stuff with sausage, ham, and bacon.

Cheese Explosion: Mix mozzarella, cheddar, and provolone.

Buffalo Style: Swap sauce for buffalo and add shredded chicken.

Why You’ll Love These Pizza Pockets

✔️ Crispy outside, cheesy inside

✔️ Easy to customize with endless fillings

✔️ Freezer-friendly for quick snacks

✔️ Family-approved and fun to make together

One Pot Lasagna Soup

 Lasagna is one of the favorite dishes of many, which is why you will love the One Pot Lasagna Soup which combines the texture of a soup with the flavor of lasagna.

Ingredients

1 lb Beef (Ground)

1 lb Italian Sausage (Ground)

10 Lasagna Noodles

1 Onion (Chopped)

24 oz Jar of Pasta Sauce

4 tsp Garlic (Minced)

8 cup Chicken Broth

2 tbsp Tomato Paste

14 oz Can Diced Tomatoes

1 tsp Sugar

2 tsp Balsamic Vinegar

2 tsp Basil

1 tsp Oregano

1 Bay leaf

Salt and pepper to taste

How To Make One Pot Lasagna Soup:

Add the ground beef , onion and sausage to a large pot over medium high heat, and cook until completely browned. Drain any excess fat. 

Return the pot to the stove, mix in the garlic. Saute for 30 seconds. 

Pour in the pasta sauce, diced tomatoes, tomato paste, chicken broth, sugar, balsamic vinegar, basil, oregano, bay leaf and salt and pepper to taste. 

Cover and bring to a boil. 

Break the lasagna noodles into pieces, and place in the pot. 

Reduce the heat to medium low and cook until the noodles have softened. 

Top with parmesan cheese, mozzarella or ricotta and serve.

Banana Cake With Buttercream Frosting

 This banana cake recipe came from my great-grandmother and has been in the family for 100 years. SHORTENING — Crisco has altered its shortening to remove trans fat. This means that it doesn’t hold up in frosting as well as the original Crisco. It’s better to use “high-ratio” shortening. CAKE FLOUR — I’m often asked if you can use all-purpose flour instead. Cake flour has a lower protein content, is more finely milled, and is treated so that the starch granules absorb water and swell more readily in high-sugar batters which helps the cakes to be lighter and moist.

Ingredients

For the cake:

1 ¼ cups sugar

1 cup sour cream

2 large eggs

4 tablespoons salted butter, melted

4 ripe bananas mashed

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup chopped walnuts optional

For the frosting:

4 tablespoons salted butter softened

½ cup heavy cream

1 teaspoon vanilla extract

2 ½ cups confectioner’s sugar (powdered sugar)

Instructions

For the cake:

Preheat the oven to 375F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.

In a medium bowl, cream together sugar, sour cream, egg, and melted butter.

Add mashed bananas and vanilla extract and continue to mix.

Add flour and baking soda; mix well.

Pour batter into baking dish.

Bake for 25-35 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the frosting:

Cream butter and confectioner’s sugar together until smooth using an electric hand mixer or stand mixer.

Slowly add the heavy cream; stir until smooth. Stir in vanilla extract.

Spread on cooled cake. Slice then serve!

Meatloaf With A Tomato Beef Sauce

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Home Uncategorized Meatloaf With A Tomato Beef Sauce

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Meatloaf With A Tomato Beef Sauce

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Meatloaf With A Tomato Beef Sauce

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Ingredients (Serves 6)

For the Meatloaf:

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

4 eggs

1 large onion, finely chopped

2 tablespoons chopped parsley

2 teaspoons salt

½ teaspoon black pepper

⅔ cup oatmeal

1 cup Italian breadcrumbs

1 cup finely shredded carrots

1 cup finely shredded celery

6 tablespoons ketchup

For the Tomato Beef Sauce:

⅓ cup ketchup

1 can (10.5 oz) beef consommé soup

½ teaspoon dried basil

1 tablespoon cornstarch

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

Instructions

Step 1: Prepare the Meatloaf

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

Step 2: Shape and Bake

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

Step 3: Make the Sauce

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

Step 4: Glaze the Meatloaf

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

Step 5: Rest and Serve

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

Serving Suggestions

Classic Combo: Mashed potatoes and buttered peas.

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

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

Make-Ahead & Storage Tips

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

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

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

Recipe Tips

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

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

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

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

Variations to Try

Turkey Meatloaf: Use ground turkey for a leaner option.

Cheesy Middle: Stuff with mozzarella or cheddar before baking.

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

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

Final Thoughts

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

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

Snickers Peanut Butter Cookies

 Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup peanut butter (creamy or crunchy)

1 cup packed brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

48 mini Snickers bars, unwrapped

Directions:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each. Stir in vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until fully combined.

Scoop about 1 tablespoon of dough and flatten it slightly in your palm. Place a mini Snickers bar in the center, then wrap the dough around it to fully enclose.

Roll into a smooth ball and place 2 inches apart on prepared baking sheets.

Bake for 10–12 minutes, or until golden at the edges and slightly set in the center.

Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Prep Time: 20 minutes | Baking Time: 12 minutes | Total Time: 32 minutes

Kcal: 250 kcal | Servings: 48 cookies

Tips:

Chill the dough for 15 minutes if it's too soft to handle easily.

Use fun-size Snickers cut in half if mini bars aren’t available.

Seven Layer Taco Salad

 Ingredients:

1 head of lettuce, shredded

1 can black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 cup corn, drained

1 cup shredded cheese (cheddar or Mexican blend)

1 cup sour cream

1 package taco seasoning

1 cup salsa

Tortilla chips, for topping

Directions:

In a small bowl, mix the sour cream and taco seasoning until well combined. Set aside.

In a large clear glass bowl or trifle dish, layer the shredded lettuce evenly across the bottom.

Add the black beans as the second layer, followed by the corn and then cherry tomatoes.

Sprinkle the shredded cheese over the top of the vegetables.

Carefully spread the taco-seasoned sour cream over the cheese layer.

Spoon the salsa over the sour cream layer.

Finish with crushed tortilla chips on top just before serving for added crunch.

Garnish with extra cheese, green onions, or fresh cilantro if desired. Serve chilled.

Prep Time: 15 minutes | No Cooking Required | Total Time: 15 minutes

Kcal: 320 kcal | Servings: 6–8 servings

Tips:

Use a clear dish to show off the colorful layers beautifully.

Add guacamole or diced avocado between layers for extra richness.

Downeast Maine Pumpkin Bread

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

Ingredients

1 (15oz) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

2 1/2 cups granulated sugar

3 ½ cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon cardamom

How to Make Downeast Maine Pumpkin Bread

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

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

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

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

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

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

CRAB RANGOON EGG ROLLS

 Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.

INGREDIENTS

2 (8 ounce) boxes cream cheese softened

1 –2 tablespoons Worcestershire sauce (see notes)

1 teaspoon garlic powder

1/2 teaspoon onion powder

3 green onions chopped

1/2 lb fresh white cooked crabmeat flaked or diced

8–10 egg roll wrappers

Vegetable oil for frying

How To Make Crab Rangoon Egg Rolls

In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.

Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll, it usually shows on the package with pictures).

Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

NOTES

If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.

In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.

Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.

Soften the cream cheese to room temperature.

Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.

Use oil with a high smoking point like vegetable, canola, or peanut.

A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.

Crispy Hashbrown Sausage Bites

 was in the mood for something savory and hearty, so I decided to make a batch of Crispy Hashbrown Sausage Bites.

The recipe is pretty simple: just mix some sausage with hashbrowns, form them into balls, and bake them until they’re nice and crispy.

Crispy Hashbrown Sausage Bites

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These hashbrown sausage bites are the perfect breakfast or brunch dish! They’re easy to make and can be served with a variety of dipping sauces. I like to serve them with ketchup, mustard, or even ranch dressing.

Ingredients  

1 lb Breakfast sausage

8 oz Cream cheese , softened

1 ½ c isquick

4 c hash browns, Frozen, shredded

1 ½ c Cheddar cheese, Shredded

Instructions

Heat the oven to 400 degrees.

Mix together all of the ingredients in a mixing bowl until well combined.

Form the mixture into evenly sized balls about 1 ½ inches around.

Place the balls onto a parchment-lined baking sheet.

Bake for 20-25 minutes.

Mom’s Chicken Marinade

 A Family Favorite That Never Fails

Everyone needs a go-to chicken marinade in their back pocket—one that’s reliable, flavorful, and made with ingredients you probably already have. If you haven’t found your favorite yet, this Mom’s Chicken Marinade might just become your new kitchen staple.

What makes it so special? It’s simple. Pantry staples like soy sauce, lemon juice, and mustard come together to infuse chicken with deep, savory flavor, while a touch of liquid smoke adds that irresistible grilled aroma—even if you’re cooking indoors. Whether you’re meal prepping for the week or throwing together a last-minute dinner, this recipe brings juicy, tender chicken to the table every time.

Ingredients

1/2 cup olive oil

1/2 cup low sodium soy sauce

1/4 cup fresh lemon juice

2 tablespoons whole grain mustard

2 teaspoons Dijon mustard

2 teaspoons liquid smoke

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1/2 teaspoon salt

4 boneless skinless chicken breasts

Instructions

Place the chicken breasts in a large zip-top bag or airtight container.

In a medium bowl or measuring cup, whisk together all the marinade ingredients until fully combined, about 1 to 2 minutes.

Pour the marinade over the chicken, seal the bag or container, and refrigerate for 2 to 3 hours. For deeper flavor, marinate overnight.

When ready to cook, grill or bake the chicken at 400°F (204°C) until the internal temperature reaches 165°F (74°C) and the juices run clear. This usually takes 20 to 25 minutes depending on the thickness of the chicken.

Let the chicken rest a few minutes before slicing. Serve with your favorite sides like roasted veggies, salad, or rice.

Tips and Variations

Add some spice with crushed red pepper flakes or a few dashes of hot sauce.

This marinade works well for chicken thighs, drumsticks, or even pork—just adjust the cooking time.

Double the recipe if you’re meal prepping or cooking for a crowd.

Final Thoughts

There’s a reason we call it Mom’s Chicken Marinade—it’s comforting, reliable, and packed with flavor. It’s the kind of recipe that brings the family together around the dinner table and keeps them coming back for seconds. Simple, satisfying, and oh-so juicy!

I now swear by this hack!

 The kitchen is often called the heart of the home, and nothing feels better than a clean kitchen where every appliance sparkles. Yet, one of the most dreaded cleaning tasks is tackling the baked-on grime that accumulates on oven racks. Over time, the grease and food particles can create a stubborn mess that seems impossible to remove. Thankfully, my nana taught me an incredibly easy trick to get oven racks looking brand new with zero effort!

This trick is a game-changer. It eliminates the frustration and elbow grease typically associated with cleaning oven racks. Imagine achieving spotless racks without scrubbing or using harsh chemicals. Intrigued? You should be! Read on to discover this life-changing cleaning hack.

What You’ll Need

1. A bathtub or large plastic tub

2. Hot water

3. A dishwasher tablet (yes, a simple dishwasher tablet!)

The Simple Steps

1. Remove the racks from your oven: Make sure your oven is turned off and has cooled down before you start. Carefully remove the oven racks and bring them to your cleaning area.

2. Prepare your cleaning space: Place the oven racks in your bathtub or large plastic tub. Make sure the tub is large enough to completely submerge the racks in water.

3. Submerge the racks: Fill the tub with hot water, making sure the racks are completely covered. The hotter the water, the more effective the cleaning process will be.

4. Add the dishwasher tablet: Drop a single dishwasher tablet into the water. You’ll be amazed at how this simple household item works wonders on grime and baked-on gunk.

5. Let it soak: Allow the racks to soak in the soapy water overnight. This step requires zero effort on your part and lets the dishwasher tablet do all the heavy lifting.

6. Rinse and dry: The next morning, pull out your racks and rinse them off. You’ll find that the grime slides off easily, leaving you with gleaming oven racks. Pat them dry with a clean towel and reinstall them in your oven.

And that’s it! With virtually no elbow grease, your oven racks can look as good as new thanks to my nana’s effortless cleaning trick. Go ahead and try this hack; your kitchen will thank you!

Confetti Salad

 There’s something about a good, creamy pasta salad that brings that comfort and nostalgia to the potluck table, and this Confetti Salad definitely falls into that category. Packed with crunchy veggies, tender pasta, and a tangy dressing, it’s a side dish that feels just as festive as its name. Whether you’re making it for a picnic, potluck, or simply to enjoy throughout the week, this recipe captures everything we love about a classic pasta salad, but with a fun new spaghetti spin!

INGREDIENTS

1 (16 oz) package spaghetti

1 red pepper, diced

1/2 red onion, diced

1 large cucumber, diced

3 stalks celery, diced

1 can whole kernel corn, drained

DRESSING

1/2 cup mayo

¾ cup sour cream

½ cup grated parmesan cheese

1 tablespoon white vinegar

1 1/2 teaspoons sugar

1 tablespoon dijon mustard

1 1/2 teaspoons Worcestershire sauce

1 teaspoon onion powder

1 1/2 teaspoon salt

1 teaspoon black pepper

How to Make Confetti Salad

In a small bowl, combine all dressing ingredients and mix until fully incorporated.

Break pasta into 1-2 inch segments, then boil until al dente. Drain and allow to cool for 15 minutes.

Add cooled pasta to a large salad bowl and add red pepper, onion, cucumber, celery, and corn. Mix to combine.

Pour dressing over salad and toss until evenly coated.

Cover and chill salad for 1 hour before serving to allow flavors to develop.

Coconut Cream Pie

 Ingredients You’ll Need

For the crust:

1 pre-made pie crust or 1 homemade pie crust (9-inch)

2 tablespoons butter (if using homemade crust)

For the filling:

1 ½ cups full-fat milk (or substitute with heavy cream for a richer texture)

1 cup sweetened shredded coconut (divided)

2/3 cup granulated sugar

3 egg yolks (beaten)

1 tablespoon cornstarch (to thicken the custard)

1 teaspoon vanilla extract

2 tablespoons unsalted butter (for extra creaminess)

Pinch of salt

For the topping:

1 cup heavy whipping cream (for making the whipped cream topping)

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1/2 cup toasted coconut (for garnish)

How to Make Your Coconut Cream Pie

Step 1: Prepare the Crust

First, if you're using a pre-made pie crust, bake it according to package instructions, or simply place it in the fridge to chill. For a homemade crust, roll out your dough and fit it into a 9-inch pie pan. Bake at 375°F (190°C) for 10-12 minutes until golden brown, then let it cool completely.

Step 2: Toast the Coconut

In a skillet over medium heat, toast 1/2 cup of shredded coconut until golden brown, stirring constantly. This step brings out a deeper flavor and adds a satisfying crunch to the pie later on. Set the toasted coconut aside to cool.

Step 3: Make the Custard Filling

In a medium saucepan, combine 1 ½ cups of milk, 2/3 cup sugar, and a pinch of salt. Heat the mixture over medium-low heat, stirring occasionally, until it's warm and steamy, but not boiling.

While that heats up, whisk the egg yolks in a separate bowl with 1 tablespoon of cornstarch until smooth. Gradually add a little bit of the hot milk mixture into the egg yolks to temper them, ensuring they don’t cook prematurely. Slowly whisk the egg yolk mixture back into the saucepan with the rest of the milk.

Continue to cook the mixture on medium-low heat, whisking constantly until it thickens to a pudding-like consistency, which should take around 4-5 minutes. Once thickened, remove from the heat, then stir in 1 cup of shredded coconut, 1 teaspoon vanilla extract, and 2 tablespoons unsalted butter. The butter will make the filling rich and creamy.

Step 4: Fill the Pie Crust

Pour the creamy coconut filling into the cooled pie crust. Smooth the top with a spatula, ensuring it's evenly distributed. Let the pie cool for about 20 minutes on the counter, and then transfer it to the refrigerator to chill for at least 3 hours. This allows the filling to set and firm up.

Step 5: Make the Whipped Cream Topping

While the pie chills, prepare the whipped cream topping. In a chilled bowl, whip 1 cup of heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until soft peaks form. Be careful not to over-whip, as it can turn into butter.

Step 6: Garnish the Pie

Once the pie has chilled and the filling has set, spread the freshly whipped cream over the top, smoothing it into an even layer. Sprinkle the toasted coconut over the whipped cream to add texture and flavor. This adds a beautiful finish and extra coconut goodness to every slice.

Why This Coconut Cream Pie is a Must-Make

This Coconut Cream Pie recipe is the perfect combination of creamy and crunchy, making each bite an irresistible treat. The toasted coconut topping adds an extra layer of flavor, while the homemade filling is silky and smooth. You’ll love the way the flavors meld together, creating a pie that’s indulgent yet refreshing at the same time.

The beauty of this recipe is its simplicity. By using just a few core ingredients and taking a little time to let the pie chill, you’ll have a dessert that looks and tastes like it came from a bakery – but without all the complicated steps.

Pro Tips for a Perfect Coconut Cream Pie

Use full-fat dairy: For the richest flavor and smoothest texture, make sure to use full-fat milk or heavy cream in the filling.

Don’t skip the toasting step: Toasting the coconut enhances its flavor and adds a satisfying crunch to the topping.

Allow enough time to chill: For the best texture and to let the filling set properly, don’t rush the chilling process. A few hours in the fridge is essential.

Customize your topping: If you prefer a thicker whipped cream layer, feel free to adjust the amount of whipped cream. You can also add a touch of toasted nuts like almonds for extra texture.

The Perfect Dessert for Every Occasion

Coconut Cream Pie is one of those desserts that never goes out of style. With its creamy filling, crisp crust, and rich coconut flavor, it’s the perfect dessert for family dinners, holiday gatherings, or just because you want to treat yourself to something special. With this easy, foolproof recipe, you can make a Coconut Cream Pie that’s sure to become a favorite in your home.

Polish Stuffed Cabbage Rolls

 Hearty, tender cabbage leaves wrapped around a savory blend of beef, pork, rice, and herbs—slow-baked in a sweet-tangy tomato sauce until fall-apart tender. This beloved family recipe, passed down from my Polish aunt, fills the kitchen with warmth and fills the heart with comfort. A true heirloom dish, perfect for holidays, Sunday dinners, or when you want to taste tradition on a plate.

Why You’ll Love This Recipe

This isn’t just stuffed cabbage—it’s memory wrapped in leafy layers. Every bite brings together rich meat, fluffy rice, and gently softened cabbage in a glossy, comforting sauce that balances sweetness and brightness. It’s made the old-fashioned way: no shortcuts, no dry mixes—just real ingredients and slow baking that transforms humble food into something deeply satisfying. Once you make it, it becomes your family favorite too.

Perfect for:

Holiday meals (Easter, Christmas, Thanksgiving)

Meal prep (tastes even better the next day)

Freezing and sharing

Feeding a crowd with soul

Ingredients

Cabbage & Assembly

1 large head green cabbage (about 2–3 lbs)

Cooking spray or oil (for greasing pan)

Meat Filling

1 lb ground beef (80/20 recommended)

½ lb ground pork (adds moisture and flavor; can substitute with more beef if needed)

1 cup cooked white rice (long-grain or jasmine)

1 large onion, finely chopped

2 cloves garlic, minced

1 large egg (binds the filling)

1 tsp salt

½ tsp black pepper

Sauce & Baking Liquid

2 cups tomato sauce (divided)

1 cup beef broth (or chicken broth for lighter option)

1 tbsp granulated sugar (balances acidity)

1 tbsp fresh lemon juice (brightens the sauce)

For Serving

1 tbsp fresh dill, chopped (optional but traditional)

Sour cream (classic pairing)

Step-by-Step Instructions

Prep oven and cabbage:

Preheat oven to 350°F (175°C). Bring a large pot of water to a gentle boil. Carefully place the whole cabbage into the pot, core-side down. Boil 8–10 minutes, until outer leaves are soft and pliable enough to peel back without tearing. Remove and let cool slightly.

Remove the leaves:

Gently peel off about 12–16 large, flexible leaves. Trim the thick rib from the center of each leaf so it rolls easily. Discard any torn or tough outer leaves. Set aside.

Make the filling:

In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, garlic, egg, salt, and pepper. Mix gently with your hands or a spoon until well blended—don’t overmix.

Roll the cabbage:

Lay a cabbage leaf flat. Place ¼ cup of filling near the base (stem end). Fold the sides inward, then roll up tightly like a burrito. The leaf should snugly encase the filling. Repeat with remaining leaves and filling.

Layer in baking dish:

Lightly grease a 9x13-inch or deep oval casserole dish. Spread ½ cup tomato sauce on the bottom to prevent sticking. Arrange cabbage rolls seam-side down in tight rows—this keeps them closed during baking.

Make the sauce:

In a bowl, mix the remaining 1½ cups tomato sauce, beef broth, sugar, and lemon juice. Pour evenly over the rolls.

Bake covered:

Cover the dish tightly with aluminum foil. Bake 1.5 to 2 hours, until cabbage is very tender and filling is fully cooked (internal temp 160°F / 71°C).

Rest and serve:

Let rest 10 minutes before serving. Spoon some sauce over the top. Sprinkle with fresh dill if desired. Serve warm with a dollop of sour cream.

You Must Know

Use a mix of beef and pork — pork adds juiciness and authentic flavor.

Don’t skip trimming the ribs — thick stems prevent tight rolling.

Cook rice ahead — use leftover rice or cook ⅓ cup uncooked rice to yield 1 cup.

Roll tightly — loose rolls may unravel.

Let it rest after baking — helps flavors settle and makes serving cleaner.

Storage Tips

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

Reheat gently in the oven at 325°F or in a skillet with a splash of broth. Microwave works but can soften texture.

Freeze for up to 3 months — freeze in sauce for best results. Thaw overnight before reheating.

Ingredient Substitutions

Ground pork

More beef, turkey, or plant-based crumbles

Adjust seasoning accordingly

White rice

Leftover barley, quinoa, or GF rice

All work well for binding

Beef broth

Vegetable broth

For vegetarian version (use lentils instead of meat)

Egg

2 tbsp breadcrumbs + 1 tbsp water

Binder alternative

Lemon juice

Apple cider vinegar

Brightens sauce similarly

Serving Suggestions

Serve with mashed potatoes, buttered noodles, or crusty bread.

Pair with a crisp cucumber salad or sauerkraut.

Great for meal prep—portion into containers with sauce.

Double the batch and freeze half for future comfort.

Cultural Context

Known as Gołąbki in Poland, stuffed cabbage rolls have been a staple of Central and Eastern European kitchens for generations. Traditionally made in large batches during harvest season or holidays, they were designed to stretch ingredients and feed families through long winters. Often passed from mother to daughter, these recipes carry more than flavor—they carry identity, resilience, and love. This version honors that legacy with every tender bite.

Pro Tips

Double the batch — they freeze beautifully and reheat like new.

Make ahead: Assemble 1–2 days in advance. Refrigerate and bake when ready.

Freeze unbaked: Wrap dish tightly and bake from frozen (+20–30 mins).

For extra richness: Stir 1–2 tbsp sour cream into the sauce before baking.

Label your dish: People will ask for the recipe—write it on a card.

Frequently Asked Questions

Q: Can I use canned cabbage?

A: Not ideal—fresh cabbage holds shape better and tastes brighter. Sauerkraut versions exist but are different.

Q: Why did my rolls fall apart?

A: Likely under-trimmed ribs or not rolled tightly. Also, avoid boiling cabbage too long.

Q: Is this gluten-free?

A: Yes, if using GF broth and verifying all ingredients. Rice and cabbage are naturally GF.

Q: Can I make it vegetarian?

A: Absolutely! Use lentils, mushrooms, or walnuts instead of meat.

Q: Can I use a slow cooker?

A: Yes! Layer rolls in crockpot, pour sauce over, and cook on LOW 6–8 hours.

Allergy Information

Contains: eggs, wheat (in most broths—check labels).

Gluten-free option: Use certified GF broth.

Nut-free: This recipe is naturally nut-free.

Always check ingredient labels—especially on broth and pre-made sauces.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

Calories: 340

Fat: 18g

Saturated Fat: 7g

Carbohydrates: 24g

Fiber: 4g

Sugar: 10g

Protein: 22g

Sodium: 680mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: These rolls don’t need fanfare. They just need time, care, and someone who says, “Sit down, eat, and stay awhile.” That’s how tradition lives—not in books, but in cabbage leaves and

Would you eat Ultimate Egg and Bacon Sandwich

Ingredients:

2 slices of thick-cut bread (brioche, sourdough, or your favorite)

2 large eggs

4 strips of crispy bacon

2 tablespoons butter

1 slice cheddar cheese

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

½ teaspoon black pepper

½ teaspoon salt

1 teaspoon chives (optional, for garnish)

Directions:

Cook bacon in a skillet over medium heat until crispy. Remove and place on a paper towel to drain excess grease.

In a bowl, whisk eggs with salt and black pepper. Melt 1 tablespoon butter in the skillet and scramble eggs until soft and fluffy. Remove from heat.

Toast the bread slices in the same skillet with 1 tablespoon of butter until golden brown.

Spread mayonnaise and Dijon mustard on one slice of bread.

Layer scrambled eggs, cheddar cheese, and crispy bacon on top.

Place the second slice of bread on top, press gently, and slice in half.

Garnish with chives if desired and serve warm!

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

Kcal: 450 kcal | Servings: 1 sandwich 

Sloppy Joe Tater Tot Casserole

 Ground beef, tangy sauce, melted cheese, and crispy tater tots team up in this ultimate family-friendly one-pan bake. It’s flavorsome, fun, and effortless—perfect for busy weeknights or potluck-style dinners. Let’s turn that nostalgic sloppy joe into a warm, satisfying casserole everyone will love.

My Nonna may not have cooked sloppy joes this way, but she’d appreciate how this casserole transforms classic comfort into a quick, hearty meal. She used to say a good dinner should bring people together—this one certainly does.ome – East TN Family Fun

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Sloppy Joe Tater Tot Casserole

September 15, 2025 by Max

Ground beef, tangy sauce, melted cheese, and crispy tater tots team up in this ultimate family-friendly one-pan bake. It’s flavorsome, fun, and effortless—perfect for busy weeknights or potluck-style dinners. Let’s turn that nostalgic sloppy joe into a warm, satisfying casserole everyone will love.

My Nonna may not have cooked sloppy joes this way, but she’d appreciate how this casserole transforms classic comfort into a quick, hearty meal. She used to say a good dinner should bring people together—this one certainly does.

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Why You’ll Love This Recipe

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One-Pan Wonder – Fewer dishes, less cleanup

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Comfort Food Upgrade – Sloppy joe meets tater tots in delicious harmony

Family-Friendly – Kid-approved and crowd-pleasing

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Quick & Easy – Ready from stovetop to table in 35 minutes

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Flexible Flavors – Easy to tweak with favorite seasonings or sauces

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Ingredients

1 lb ground beef

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1 onion, chopped

½ tsp salt

½ tsp pepper

1 tsp onion powder

1 tsp paprika

1 tbsp minced garlic

1–2 tbsp Worcestershire sauce

8 oz can tomato sauce

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¼ cup ketchup

1 tbsp mustard

2 tbsp BBQ sauce

1½ cups shredded Colby Jack cheese

30 oz bag Crispy Crowns or tater tots

Dried parsley for garnish

Instructions

1. Brown the Beef & Onion

Preheat a large oven-safe skillet over medium-high heat. Add ground beef and onion; season with salt, pepper, onion powder, and paprika. Cook until the beef is fully browned, then drain excess grease.

2. Build the Sloppy Joe Sauce

Stir in garlic, Worcestershire sauce, tomato sauce, ketchup, mustard, and BBQ sauce. Let the mixture simmer on low for a couple of minutes to blend flavors.

3. Add Cheese & Tots

Sprinkle shredded Colby Jack cheese evenly over the meat mixture. Arrange the tater tots in a single layer across the top.

4. Bake to Perfection

Transfer to a 400°F (200°C) oven and bake for 25 minutes, until the tater tots are golden brown and crispy, and cheese is melted and bubbly.

5. Garnish &ome – East TN Family Fun

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Sloppy Joe Tater Tot Casserole

September 15, 2025 by Max

Ground beef, tangy sauce, melted cheese, and crispy tater tots team up in this ultimate family-friendly one-pan bake. It’s flavorsome, fun, and effortless—perfect for busy weeknights or potluck-style dinners. Let’s turn that nostalgic sloppy joe into a warm, satisfying casserole everyone will love.

My Nonna may not have cooked sloppy joes this way, but she’d appreciate how this casserole transforms classic comfort into a quick, hearty meal. She used to say a good dinner should bring people together—this one certainly does.

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Why You’ll Love This Recipe

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TATER TOT EGG BAKE

One-Pan Wonder – Fewer dishes, less cleanup

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Comfort Food Upgrade – Sloppy joe meets tater tots in delicious harmony

Family-Friendly – Kid-approved and crowd-pleasing

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Quick & Easy – Ready from stovetop to table in 35 minutes

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Flexible Flavors – Easy to tweak with favorite seasonings or sauces

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Ingredients

1 lb ground beef

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1 onion, chopped

½ tsp salt

½ tsp pepper

1 tsp onion powder

1 tsp paprika

1 tbsp minced garlic

1–2 tbsp Worcestershire sauce

8 oz can tomato sauce

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¼ cup ketchup

1 tbsp mustard

2 tbsp BBQ sauce

1½ cups shredded Colby Jack cheese

30 oz bag Crispy Crowns or tater tots

Dried parsley for garnish

Instructions

1. Brown the Beef & Onion

Preheat a large oven-safe skillet over medium-high heat. Add ground beef and onion; season with salt, pepper, onion powder, and paprika. Cook until the beef is fully browned, then drain excess grease.

2. Build the Sloppy Joe Sauce

Stir in garlic, Worcestershire sauce, tomato sauce, ketchup, mustard, and BBQ sauce. Let the mixture simmer on low for a couple of minutes to blend flavors.

3. Add Cheese & Tots

Sprinkle shredded Colby Jack cheese evenly over the meat mixture. Arrange the tater tots in a single layer across the top.

4. Bake to Perfection

Transfer to a 400°F (200°C) oven and bake for 25 minutes, until the tater tots are golden brown and crispy, and cheese is melted and bubbly.

5. Garnish & Serve

Remove from the oven, sprinkle with dried parsley, and serve immediately.

Make It Your Own

Swap in ground turkey or chicken for a lighter option

Use smoked gouda or pepper jack cheese for bold flavor

Stir in chopped jalapeños or hot sauce for a spicy kick

Add frozen corn or bell peppers to the meat mix for extra veggies

Top with sliced green onions or a dollop of sour cream

Tips for Success

Preheat the oven fully—this ensures crispy tots

Don’t overcrowd the skillet—tater tots need space to crisp

Drain grease well to avoid soggy results

Use a metal pan for even heat conduction

Let it rest briefly—makes clean slicing easier

Serving Suggestions

Pair with coleslaw or steamed green beans for balance

Serve alongside a simple tossed salad or corn on the cob

Add a drizzle of sriracha mayo or ranch for dipping tots

Great served in bowls or straight from the pan for casual dining

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in a 350°F oven for 10–12 minutes—avoids soggy tots

Not freezer-friendly—tots lose their texture when thawed

Final Thoughts

This Sloppy Joe Tater Tot Casserole is weeknight dinner brilliance in one pan. It’s nostalgic, cheesy, and effortless—perfect when you crave comfort without the fuss. A true crowd-pleaser any day of the week.

Decadent Delight: Salted Caramel Kentucky Butter Cake Recipe

 INGREDIENTS:

FOR THE CAKE:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tablespoon 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 SALTED CARAMEL SAUCE:

1 cup granulated sugar

6 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

1 teaspoon sea salt

INSTRUCTIONS:

1st Step – Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or coat it with non-stick cooking spray.

2nd Step – In a large mixing bowl, cream together the softened unsalted  butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3rd Step – In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mixing until just combined.

4th Step – Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

5th Step – Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the  cake comes out clean. The cake should be golden brown and spring back lightly when touched.

6th Step – While the cake is baking, prepare the salted  caramel sauce. In a saucepan, heat the granulated sugar over medium heat, stirring constantly with a whisk until it melts and turns a deep amber color.

7th Step – Carefully add the butter pieces to the melted sugar, stirring continuously until the butter is fully melted and incorporated.

8th Step – Slowly pour in the heavy cream while stirring constantly. Be cautious as the mixture will bubble up. Remove the saucepan from the heat and stir in the sea salt. Allow the salted caramel sauce to cool slightly.

9th Step – Once the cake is baked and cooled for 10-15 minutes, invert it onto a serving plate or cake stand. Use a skewer or toothpick to poke holes all over the top of the cake.

10th Step – Drizzle the warm salted caramel sauce over the top of the cake, allowing it to seep into the holes and soak into the cake.

12th Step – Slice the Salted Caramel Kentucky Butter Cake and serve it warm or at room temperature. Garnish with additional sea salt or whipped cream if desired. Enjoy the decadent flavors of buttery pound cake and luscious salted caramel in every bite.

With its buttery richness and irresistible salted caramel topping, our Salted Caramel Kentucky Butter Cake is a true delight for the senses. Treat yourself and your loved ones to this heavenly dessert, perfect for any occasion or celebration. Follow the simple steps to create this indulgent masterpiece in your own kitchen and prepare to savor the decadent flavors of buttery pound cake and sweet salted caramel