This is one of the most delicious side dishes I have made

 

🥕 Brown Sugar Glazed Carrots — Sweet, Buttery, and Irresistible

This side dish is pure comfort: tender carrots coated in a glossy, caramelized glaze with hints of spice and citrus. It’s quick, festive, and perfect for both weeknight dinners and holiday feasts.

🧂 Ingredients

• 1 lb carrots, peeled and sliced

• 4 tbsp butter

• ⅓ cup packed brown sugar

• ½ tsp salt

• ¼ tsp pepper

• Optional: pinch of cinnamon or nutmeg

• Optional: 2 tbsp fresh orange juice

👩‍🍳 Instructions

1. Boil Carrots Slice carrots into ¼-inch rounds. Boil for 5–7 minutes until tender. Drain and set aside.

2. Make the Glaze Melt butter in a skillet over medium heat. Stir in brown sugar until smooth. Add salt, pepper, and optional cinnamon, nutmeg, or orange juice.

3. Glaze the Carrots Add cooked carrots to the skillet. Toss to coat. Cook for 2–3 minutes until glaze thickens and clings to the carrots.

4. Serve Warm Plate and serve immediately. These are especially delicious with roasted meats, holiday mains, or even as a snack.

🍽 Tips & Variations

• Use rainbow carrots for a colorful twist.

• Add chopped pecans or fresh thyme for texture and aroma.

• Make ahead: Glaze can be prepped in advance and reheated with carrots.

Ham and Potato Casserole

 

🥔 Ham and Potato Casserole — Creamy, Cheesy, and Comforting

This hearty casserole layers tender potatoes, savory ham, and melty cheese under a buttery cornflake topping. It’s a crowd-pleaser that’s perfect for family dinners, potlucks, or cozy weekends.

🧂 Ingredients (Serves 8)

• 3 cups cubed ham

• 8 medium gold potatoes (4 sliced, 4 shredded)

• 1 can cream of chicken soup

• 1 can cream of onion soup

• 1 cup milk

• 1 cup shredded white cheddar

• 1 cup shredded mild cheddar

• 2 cups cornflakes

• 3 tbsp melted butter

• Salt and pepper, to taste

👩‍🍳 Instructions

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

2. Mix Base In a large bowl, whisk together milk, both soups, salt, and pepper.

3. Prep Potatoes Thinly slice 4 potatoes and shred the other 4. Add both to the soup mixture and toss to coat.

4. Add Ham Stir in cubed ham until evenly distributed.

5. Assemble Casserole Spread mixture into a greased 9×13 baking dish. Top with both cheeses.

6. Add Crunch Crush cornflakes and mix with melted butter. Sprinkle over the casserole.

7. Bake Bake uncovered for 1 hour and 30 minutes. Let cool for 10 minutes before serving.

🍽 Tips & Variations

• Swap cheddar for Gruyère or Swiss for a deeper flavor.

• Add chopped green onions or parsley for freshness.

• Use leftover roasted potatoes or ham to save time.

• Make ahead: Assemble and refrigerate overnight, then bake fresh.

Philly Cheesesteak Casserole

 

🧀 Philly Cheesesteak Casserole — Easy, Cheesy, and Crowd-Pleasing

This casserole brings all the bold flavors of a Philly cheesesteak into one comforting, oven-baked dish. It’s rich, protein-packed, and perfect for using up leftovers or customizing with your favorite toppings.

🧂 Ingredients (Serves 4)

• 1½ lb ground beef

• 2 bell peppers, chopped

• ½ onion, chopped

• 2 tsp minced garlic

• 1 tsp seasoned salt

• 8 slices provolone cheese

• 4 large eggs

• ¼ cup heavy whipping cream

• 2 tsp Worcestershire sauce

👩‍🍳 Instructions

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

2. Brown the Meat In a skillet over medium-high heat, cook ground beef until partially browned. Add onions and peppers. Cook until meat is fully browned and veggies soften.

3. Season Stir in garlic and seasoned salt. Sauté for 30 seconds. Drain excess grease.

4. Layer in Dish Spread beef mixture in a greased 9×9 baking dish. Top with provolone slices.

5. Mix & Pour Whisk eggs, cream, and Worcestershire sauce. Pour evenly over beef and cheese.

6. Bake Bake uncovered for 35–40 minutes, until set and golden.

🍽 Tips & Variations

• Add mushrooms, jalapeños, or spinach for extra flavor.

• Swap ground beef for shaved steak or ground turkey.

• Top with fresh parsley or hot sauce before serving.

My Grandma’s Apple Strudel

 

🍎 My Grandma’s Apple Strudel — A Taste of Home

Warm apples, cinnamon, flaky crust, and sweet glaze—this rustic apple strudel is more than dessert. It’s tradition, comfort, and love in every bite.

🧂 Ingredients

Apple Filling

• 6 cups peeled, sliced apples

• ½ cup all-purpose flour

• 1 cup sugar

• 1 tsp cinnamon

Crust

• 3¾ cups all-purpose flour

• ½ tsp salt

• 1 tbsp sugar

• 1½ cups shortening

• 2 egg yolks + water to make 1 cup

• 1 egg white (for brushing)

Glaze

• 1 cup powdered sugar

• 2 tbsp milk or light cream

• ½ tsp vanilla extract

👩‍🍳 Instructions

1. Make the Filling Toss apples with flour, sugar, and cinnamon. Let sit while you make the crust.

2. Make the Dough Mix flour, salt, and sugar. Cut in shortening until crumbly. Add egg yolks + water mixture and stir into a dough. Divide in half.

3. Roll Out Bottom Crust Roll one half into a rectangle to fit a 10×15-inch pan. Press into pan and up the sides.

4. Add Filling Spread apple mixture evenly over the crust.

5. Top Crust Roll out second half of dough and place over apples. Seal edges. Brush with egg white and cut slits for steam.

6. Bake Bake at 350°F (175°C) for 45–60 minutes until golden and bubbly.

7. Make Glaze Mix powdered sugar, vanilla, and just enough milk to make a thin glaze.

8. Finish Spread glaze over hot strudel. Let cool before slicing into squares.

💡 Tips

• Use a mix of tart and sweet apples for depth.

• Add raisins or chopped walnuts for extra texture.

• Serve warm with whipped cream or vanilla ice cream.

Thirty minutes in there and you’ve got a comforting meal to sit down to!

 

🍝 Pizza Spaghetti Casserole — Two Comfort Foods, One Cozy Dish

Spaghetti meets pizza in this cheesy, crave-worthy casserole that’s perfect for weeknights, potlucks, or lazy Sundays. Just 30 minutes in the oven and you’ve got a bubbling, golden meal that brings everyone to the table.

🧂 Ingredients

• 1 box (16 oz) uncooked spaghetti

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

• ½ tsp salt

• ½ tsp oregano

• ½ tsp garlic powder

• ½ cup milk

• ¼ cup grated Parmesan

• 1 egg

• 2 oz sliced pepperoni

• 1 jar (26 oz) pasta sauce

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

• 1 package (8 oz) shredded Italian cheese blend

• Optional toppings: black olives, sausage, onions, green peppers, mushrooms

👩‍🍳 Instructions

1. Cook Spaghetti Boil noodles until al dente. Drain and set aside.

2. Brown Meat Cook ground meat with salt, oregano, and garlic powder. Drain fat.

3. Mix Egg Coating Whisk milk, Parmesan, and egg. Toss with cooked spaghetti.

4. Assemble Casserole Spread spaghetti in a greased 9×13 dish. Layer meat, pasta sauce, tomatoes, and optional toppings. Sprinkle cheese and arrange pepperoni on top.

5. Bake Cover with foil and bake at 350°F (175°C) for 25 minutes. Uncover and bake 10–15 minutes more until bubbly and golden.

6. Serve Garnish with fresh basil or parsley. Serve hot with garlic bread or salad.

🍽 Tips

• Swap spaghetti for penne or rotini for a twist.

• Use spicy sausage or jalapeños for heat.

• Make ahead and refrigerate overnight—just bake when ready.

Add mayo to boiling water and you will be surprised by the result

🧀 Cheesy Potato Dough Balls with Mayo Dough — Surprisingly Smooth & Crispy

Adding mayonnaise to boiling water might sound unusual, but it creates a silky, pliable dough that fries up beautifully golden and crisp. These stuffed dough balls are creamy inside, crunchy outside, and totally addictive.

🧂 Ingredients

• 250 ml water

• 5 tbsp mayonnaise

• 350 g wheat flour

• 3 medium boiled potatoes, diced

• ½ tsp salt

• 1 tsp unsalted butter

• 100 g grated mozzarella

• Oil for frying

• Optional dips: garlic aioli, marinara, spicy ketchup

👩‍🍳 Instructions

1. Make the Dough

• Boil water in a skillet. Add mayo and stir until smooth.

• Gradually mix in flour until a soft dough forms.

• Transfer to a bowl and let cool completely.

2. Make the Filling

• Mash boiled potatoes with salt and butter.

• Stir in mozzarella until evenly mixed.

3. Shape & Stuff

• Divide cooled dough into 16 pieces.

• Flatten each piece into a disc.

• Add 1 tsp filling to the center, fold and seal into a ball.

4. Fry

• Heat oil over medium-high.

• Fry balls until golden and crispy, 2–3 minutes per side.

• Drain on paper towels.

5. Serve Hot

• Plate and serve warm with your favorite dip.

💡 Tips

• Keep the dough covered while cooling to prevent drying.

• Don’t overfill—just a teaspoon of filling keeps them sealed.

• For extra flavor, add herbs or chili flakes to the potato mix.

• Try baking at 200°C for 20 minutes if you prefer a lighter version.

Sunday Sauce with Meatballs and Sausage: A Heavenly Dish You Won’t Forget

 

🍝 Sunday Sauce with Meatballs and Sausage — A Family Favorite

Rich, slow-simmered tomato sauce, tender homemade meatballs, and juicy Italian sausage come together in this classic comfort dish that’s perfect for Sunday gatherings or any day you want a taste of tradition.

🧂 Ingredients

Meatballs

• 1 lb ground beef (or beef/pork mix)

• ½ cup Italian breadcrumbs

• ¼ cup grated Parmesan

• 1 egg

• 2 garlic cloves, minced

• ¼ cup chopped fresh parsley

• 1 tsp dried oregano

• Salt & pepper

• Olive oil (for frying)

Sauce

• 1 can (28 oz) crushed tomatoes (San Marzano preferred)

• 1 onion, chopped

• 3 garlic cloves, minced

• ¼ cup olive oil

• 1 tbsp tomato paste

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional)

• Salt & pepper

• 2–3 Italian sausage links (mild or spicy)

👩‍🍳 Instructions

1. Make the Meatballs Mix all meatball ingredients in a bowl until just combined. Roll into 1-inch balls. Brown in olive oil over medium heat (5–7 min), then set aside.

2. Start the Sauce In the same pan, sauté onion in olive oil until soft (5 min). Add garlic and cook 1–2 min. Stir in tomato paste, crushed tomatoes, herbs, salt, pepper, and red pepper flakes.

3. Add Sausage Brown sausage whole or crumbled in the sauce. Cook through, then slice if needed.

4. Simmer Meatballs Add browned meatballs to the sauce. Spoon sauce over them and simmer on low for 45–60 minutes.

5. Serve Spoon sauce, meatballs, and sausage over pasta. Garnish with Parmesan and fresh basil. Serve with garlic bread or salad.

🍽 Tips & Variations

• Use rigatoni or spaghetti for a classic pairing.

• Add zucchini, spinach, or carrots for extra veggies.

• Make ahead: Sauce tastes even better the next day.

• Freeze leftovers in portions for easy weeknight meals.

One Pot Lasagna Soup

 

🍲 One Pot Lasagna Soup — Cozy & Flavorful

All the cheesy, meaty goodness of lasagna in a warm, comforting soup—made in one pot for easy cleanup.

🧂 Ingredients

• 1 lb ground beef

• 1 lb ground Italian sausage

• 10 lasagna noodles, broken into pieces

• 1 onion, chopped

• 4 tsp minced garlic

• 1 jar (24 oz) pasta sauce

• 1 can (14 oz) diced tomatoes

• 2 tbsp tomato paste

• 8 cups chicken broth

• 1 tsp sugar

• 2 tsp balsamic vinegar

• 2 tsp dried basil

• 1 tsp dried oregano

• 1 bay leaf

• Salt and pepper, to taste

• Optional toppings: parmesan, mozzarella, or ricotta

👩‍🍳 Instructions

1. Brown the Meat In a large pot, cook beef, sausage, and onion over medium-high heat until browned. Drain excess fat.

2. Add Garlic & Liquids Stir in garlic and sauté for 30 seconds. Add pasta sauce, diced tomatoes, tomato paste, broth, sugar, vinegar, herbs, bay leaf, salt, and pepper.

3. Simmer & Add Noodles Cover and bring to a boil. Break lasagna noodles into bite-sized pieces and add to the pot. Reduce heat to medium-low and cook until noodles are tender.

4. Serve Ladle into bowls and top with cheese of your choice. Serve hot.

🧀 Tips

• Stir occasionally to prevent noodles from sticking.

• Add spinach or mushrooms for extra veggies.

• Use oven-ready noodles for quicker cooking.

Secret Ingredient for the Crispiest Bacon

 We don’t do “leftover” bacon in our house. Oh, it’s all gone in a flash of an eye! It is also an enormous hit with everyone in my family – my kids love it, my husband loves it, and quite honestly, so do I! Eggs and bacon are a classic for us, almost to the point where at this point it’s a tradition to eat it for breakfast. I like to let the bacon get as crispy as possible because, let’s be honest, crispy bacon is delicious, and I don’t get disappointed faces from my kids when one of them gets the crispier one than the other. But sometimes it doesn’t come out quite as crispy as I’d like. It’s still good, of course, but if you’re a bacon lover like me, the crunchiness is just everything.

Then, I was informed of this secret for achieving the crunchiest bacon, and let me tell you, this is the way to cook bacon. And it does take some flour, and a lot of time, but the results are, of course, worthwhile. This is something life-altering I wanted to tell you. And honestly, it will make your whole family appreciate you more when you cook them this. I SWEAR!

The Flour Method for Bacon that Isn’t Chewy

So, here’s the secret: flour! The key to the best crispy bacon every time: Just add a bit of flour to your bacon and refrigerate for 30 minutes before you start cooking. But why flour, you may ask? Okay, first things first: The flour serves to soak up some of the excess fat of the bacon so that it can crisp faster. Helps the bacon to also not curl as tight, you will get nice straight bacon.

Can You Use Other Flours?

Yes, you can! It’s best to stick with all-purpose flour, although it may be fun to experiment with other flours, like rice flour or cornstarch. My sister-in-law uses gluten free flour and as she told me, it works just fine. Honestly, just use any type of flour that will absorb moisture – so it can create a crispy coating.

How to Make the Crispiest Bacon: Step-by-Step

Below is the process on how to make the crispiest bacon of your life. It is very easy, but you should prepare for it beforehand, which I know we don’t always have time for. But trust me, my kids and my husband, it’s worth it! Ha!

Ingredients:

• Bacon strips (2–3 per person)
• All-purpose flour (or your preferred type of flour)
• Parchment paper
• Beeswax wrap or an additional piece of parchment paper

 

Instructions:

The Night Before:

1. Grab a medium-sized bowl and put some flour in it.
2. Take each bacon strip and dip it into the flour, ensuring it is well coated. Shake off the excess flour.
3. Place the flour-coated bacon strips on a parchment paper-lined sheet pan so that the bacon pieces are not touching. Or get your kids to do it. Mine like to help me in the kitchen sometimes. If you need to layer the bacon, put a sheet of parchment paper between each layer.
4. Cover the pan with beeswax wrap or an additional layer of parchment paper.
5. Put the pan into the fridge and chill the bacon for a few hours, or overnight.

The Morning Of:

1. Preheat your oven to 400°F.
2. Take the bacon out of the fridge and put them in a single layer on a parchment paper on a baking pan.
3. Cook it in the preheated oven for about 5 minutes.
4. Using tongs, flip the bacon slices over. Bake for an another 5 minutes, or until the bacon is crispy and evenly browned.
5. Once the bacon is golden brown and super duper crispy, use the tongs to put it to a paper-towel-lined plate to soak up the excess oil.
6. Serve the bacon warm and don’t let your kids and husband eat ALL of it! You’ve definitely earned it too, since you’ve started preparing it the day before.

Why the Shape Matters

One of the best things about this method, however, is that it helps bacon maintain its shape. It’s important to have bacon strips rather than crumbled bacon bits on hand at all times, because you never know when you might want to quickly fry up some bean-and-egg tacos or a BLT. Not only do the strips look and taste better, but they make it easy to turn any bite crispy and crunchy. And my kids started asking me to give them ‘the straightest bacon’ I’ve made and it cracks me up. Haha!

This hack is certain to earn you the title of breakfast hero in your family. It’s tempting to figure you can skip the step of coating the bacon in flour (and chilling the stuff, in the refrigerator, overnight), but you can’t. I hope this is helpful the next time you’re planning on making a huge breakfast or brunch! You will be surprised at how crunchy and flavorful the bacon will turn out.

This has been our go-to way for cooking bacon. It’s a basic but great way to start your day off right and the moment you bite into your first piece of bacon you’ll get why. Also, it’s fun to get the kids involved with the preparation, having them shake the bacon in the flour and lay it out on the pan.

Easy Slow Cooker Baked Potatoes

 

🥔 Easy Slow Cooker Baked Potatoes

Fluffy inside, seasoned outside—these baked potatoes are a hands-off comfort food classic.

Ingredients

• 4 large Russet potatoes

• 1 tbsp olive oil

• Salt and black pepper, to taste

• Optional toppings: sour cream, cheese, butter, chives, bacon bits

Instructions

1. Prep Scrub potatoes clean and pat dry. Prick each one several times with a fork.

2. Season Rub with olive oil and sprinkle with salt and pepper.

3. Slow Cook Place in slow cooker in a single layer.

   • Cook on High for 4–5 hours

   • Or on Low for 7–8 hours Potatoes are done when a fork slides in easily.

4. Serve Slice open, fluff with a fork, and add your favorite toppings.

Tips

• For crispy skins, broil cooked potatoes for 3–5 minutes.

• Store extras in the fridge up to 4 days.

• Reheat in the oven or microwave.

• Try topping with chili, steamed broccoli, or Parmesan for variety.

Slow Cooker Hearty Taco Soup

 

🌮 Slow Cooker Hearty Taco Soup

A cozy, flavor-packed soup that’s perfect for busy days. Just brown the beef, toss everything into the slow cooker, and let it simmer into a spicy, satisfying meal.

🧂 Ingredients

• 1 lb ground beef

• 1 onion, chopped

• 1 can (16 oz) chili beans (with liquid)

• 1 can (15 oz) kidney beans (with liquid)

• 1 can (15 oz) corn (with liquid)

• 1 can (8 oz) tomato sauce

• 2 cans (14.5 oz each) diced tomatoes

• 1 can (4 oz) diced green chiles

• 2 cups water

• 1 packet (1.25 oz) taco seasoning

👩‍🍳 Instructions

1. Brown the Beef Cook ground beef in a skillet over medium heat until browned. Drain fat.

2. Add to Slow Cooker Combine beef, onion, beans, corn, tomato sauce, water, tomatoes, chiles, and taco seasoning in the slow cooker.

3. Cook Stir well. Cover and cook on Low for 8 hours.

🍽 Serving Ideas

• Top with shredded cheese, sour cream, crushed tortilla chips, or avocado slices.

• Serve with warm cornbread or crusty rolls.

• Great for meal prep—leftovers taste even better!

Tasty Beet and Lemon Juice Helps Cleanse Colon and Aid Weight Loss

 

Simple Beet & Lemon Juice for Cleansing and Weight Support

A refreshing blend of beet, lemon, and veggies that’s easy to make and packed with nutrients.

🥤 Ingredients

• 6 kale leaves

• 3 carrots, peeled

• 2 red apples, chopped

• 1 beet, peeled

• 1 lemon, peeled

• 2.5 cm piece of fresh ginger

• 1–2 cups cold water

• Ice (optional)

🧃 How to Make It

1. Wash and chop all ingredients.

2. Add everything to a blender with 1 cup water. Blend until smooth.

3. Strain through a sieve or cheesecloth to remove pulp.

4. Stir, add ice if you like, and serve fresh.

🧊 Storage

• Keep in a sealed glass jar in the fridge for up to 2 days.

• Shake before drinking.

⚠️ Caution

• Avoid if you have ulcers, kidney issues, or take blood thinners.

• Check with your doctor if you’re on heart or blood pressure meds.

Mushroom Wild Rice Soup

Mushroom Wild Rice Soup

A creamy, comforting wild rice soup made in the Instant Pot or on the stovetop, finished with a coconut-milk roux for richness.

Ingredients

• ¼ cup uncooked wild rice

• 1½ cups mushrooms, sliced (Baby Bella or your choice)

• 1½ cups vegetable stock (Instant Pot method)

• ¼ cup chopped onion

• ¼ cup chopped celery

• ½ tsp minced garlic

• ½ tsp poultry seasoning

• ½ tsp black pepper

• Salt to taste

Roux and finish

• 1 tbsp olive oil

• 1 tbsp all-purpose flour

• 1 cup coconut milk (carton or canned)

Yields about 2 servings.

Instant Pot Instructions

1. Add wild rice, mushrooms, vegetable stock, onion, celery, garlic, poultry seasoning, black pepper, and salt to the Instant Pot inner pot. Stir to combine.

2. Seal the lid and pressure cook on High for 45 minutes.

3. While the soup cooks, make the roux (see next section).

4. When cooking finishes, perform a quick release, open the pot, and stir once.

5. Add the roux to the soup, whisk to combine, and heat until slightly thickened. Adjust salt and pepper and serve.

Stovetop Instructions

1. In a large soup pot or Dutch oven, combine wild rice, mushrooms, onion, celery, garlic, poultry seasoning, black pepper, and 4 cups vegetable broth.

2. Bring to a simmer, reduce heat to low, cover, and cook about 1 hour, stirring occasionally, until wild rice is tender. Add more broth if needed.

3. Make the roux and stir it into the soup in the last few minutes of cooking. Heat until the soup thickens slightly. Season to taste and serve.

Roux and Finish

1. Heat 1 tbsp olive oil in a small pan over medium heat. Add 1 tbsp flour and cook 1–2 minutes, stirring constantly.

2. Gradually whisk in 1 cup coconut milk and cook 1–2 minutes until smooth and slightly thickened.

3. Stir the roux into the cooked soup to add creaminess and body.

Notes and Serving

• Poultry seasoning: a mix of thyme, sage, marjoram, rosemary, and nutmeg. Substitute individual herbs if needed.

• Use actual wild rice, not rice blends, for authentic texture and cooking time.

• For non-vegan version use butter and regular milk instead of olive oil and coconut milk.

• If soup is too thick, thin with broth or water. If too thin, simmer a few minutes after adding the roux.

• Serve with crusty bread. Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat gently, adding liquid if necessary.

No Bake Chocolate Oat Bars

 

No-Bake Chocolate Oat Bars

A quick, no-oven treat: crunchy oats, rich chocolate, and peanut butter layered into bars that set in the fridge.

Ingredients

• 1 cup (227 g) butter

• 1/2 cup packed brown sugar

• 1 tsp vanilla extract

• 3 cups quick oats

• 1 cup semisweet chocolate chips

• 1/2 cup peanut butter

Instructions

1. Grease a 9×9-inch pan and set aside.

2. In a saucepan over medium heat, melt butter. Stir in brown sugar and vanilla until combined.

3. Remove from heat and mix in oats until evenly coated. Press half the oat mixture firmly into the bottom of the prepared pan.

4. In a small saucepan over low heat, gently melt chocolate chips with peanut butter, stirring until smooth. Pour over the oat crust and spread evenly.

5. Crumble the remaining oat mixture over the chocolate layer and press lightly to secure.

6. Cover and refrigerate 2–3 hours or overnight. Bring to room temperature briefly before cutting into bars.

Tips and Variations

• For firmer bars, chill overnight.

• Swap peanut butter for almond butter or sunflower seed butter for a nut-free option.

• Stir chopped nuts or shredded coconut into the oat mixture for extra texture.

• Press the top layer with the back of a spoon to create a neater finish.

Storage

• Refrigerate in an airtight container up to 7 days.

• Freeze individual bars for up to 2 months; thaw in the fridge before serving.

Meatloaf With A Tomato Beef Sauce

 

Meatloaf With Tomato Beef Sauce

A straightforward, family-style meatloaf with a simple tomato-beef glaze. Serves 6.

Ingredients

• Meatloaf

  • 2 lb chopped meat (beef or beef/pork mix)

  • 4 eggs

  • 1 large onion, finely chopped

  • 2 tbsp chopped parsley

  • 2 tsp salt

  • ½ tsp black pepper

  • ⅔ cup oatmeal

  • 1 cup Italian breadcrumbs

  • 1 cup finely shredded carrots

  • 1 cup finely shredded celery

  • 6 tbsp ketchup

• Tomato Beef Sauce

  • ⅓ cup ketchup

  • 1 can (10.5 oz) beef consommé soup (or beef broth + splash Worcestershire)

  • ½ tsp dried basil

  • 1 tbsp cornstarch

  • A few drops hot sauce (optional)

Instructions

1. Preheat oven to 350°F. Grease a baking dish or line with parchment.

2. In a large bowl, gently combine all meatloaf ingredients until just mixed. Shape into a loaf and place in the prepared dish.

3. Bake 1 hour.

4. While loaf bakes, whisk ketchup and cornstarch in a microwave-safe cup. Add beef consommé and basil; heat 2–3 minutes, stirring halfway, until slightly thickened. Stir in hot sauce if using.

5. After the first hour, pour sauce evenly over the meatloaf and return to oven uncovered for 30 minutes to set the glaze.

6. Let rest 10 minutes before slicing and serving.

Tips and Storage

• Do not overmix the meat to keep the loaf tender.

• Use some fattier meat (not extra-lean) for juicier results.

• Make-ahead: Mix, shape, and refrigerate up to 24 hours before baking.

• Leftovers: Refrigerate up to 4 days; slice and freeze portions up to 3 months.

Variations and Serving Ideas

• Swap part of the ketchup for barbecue sauce for a smoky glaze.

• Try turkey for a leaner loaf or stuff with cheese for a melty center.

• Serve with mashed potatoes, roasted vegetables, or on sandwich bread with extra sauce.

Beef Vegetable Soupp

 

Beef Vegetable Soup

Ingredients

• 1 lb beef chuck roast, cut into bite-size pieces

• 1 onion, diced

• 2 cloves garlic, minced

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• 1 cup diced potatoes

• 2 cups beef broth

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 cup frozen green beans

• 1 cup frozen corn

• 1 cup frozen peas

• 1 tsp dried thyme

• Salt and black pepper to taste

• 2 tbsp oil for browning

Instructions

1. Heat oil in a large pot over medium-high heat and brown the beef on all sides, 4–6 minutes.

2. Remove beef and sauté onion until soft, 3–4 minutes, then add garlic and cook 30 seconds.

3. Add carrots, celery, and potatoes and cook 2–3 minutes.

4. Return beef to the pot, pour in beef broth and diced tomatoes, and add thyme, salt, and pepper. Bring to a boil.

5. Reduce heat, cover, and simmer 45–60 minutes until beef and vegetables are tender.

6. Stir in frozen green beans, corn, and peas for the last 10–15 minutes of cooking.

7. Adjust seasoning and serve hot.

Tips

• Add a bay leaf while simmering and remove before serving.

• Use low-sodium broth and season at the end.

• Store leftovers in the fridge up to 4 days or freeze up to 3 months.

Christmas Fruit Cake

Christmas Fruit Cake

This wonderfully spiced and moist fruit cake is a holiday essential. Soaking the fruits beforehand ensures a deep, rich flavor that makes it truly special.

Yields: 1 loaf cake
Prep time: 20 minutes (+ soaking time)
Bake time: 60-70 minutes

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Ingredients

For the Soaked Fruits (Optional but Recommended):

• 1 ½ cups (200g) mixed dried fruits (raisins, currants, sultanas, cranberries)

• ½ cup (120ml) orange juice, freshly squeezed preferred

• 2 tablespoons rum or brandy (optional)

For the Cake Batter:

• 1 ½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon allspice or mixed spice

• ¼ teaspoon salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) brown sugar, packed

• 2 large eggs, room temperature

• 2 tablespoons molasses or treacle (optional, for a richer flavor)

• 1 teaspoon vanilla extract

• 1 teaspoon grated orange zest

Add-ins:

• ½ cup (60g) glazed cherries, halved

• ½ cup (60g) chopped nuts like walnuts or pecans (optional)

For Finishing:

• 1-2 tablespoons rum or brandy, for brushing (optional)

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Instructions

1. Soak the Fruits (Ideal to do this the night before): In a medium bowl, combine the mixed dried fruits with the orange juice and 2 tablespoons of rum or brandy (if using). Stir, cover, and let sit for at least 1 hour, or ideally overnight, for the fruits to plump up.

2. Prepare for Baking: Preheat your oven to 325°F (160°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal.

3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.

4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy.

5. Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the molasses (if using), vanilla extract, and orange zest.

6. Combine Wet and Dry Mixtures: Gently fold the dry flour mixture into the wet ingredients in two or three additions, alternating with the orange juice from the soaked fruits (or fresh orange juice if you didn't soak them). Mix until just combined; do not overmix.

7. Fold in Fruits and Nuts: Using a spatula, gently fold in the soaked fruits (along with any remaining liquid), glazed cherries, and chopped nuts until they are evenly distributed throughout the batter.

8. Bake: Spoon the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Cool and Finish: Let the cake cool in the pan for 15 minutes. Then, using the parchment paper overhang, carefully lift it out and transfer it to a wire rack. While the cake is still warm, brush the top with the optional rum or brandy for extra flavor and moisture.

10. Serve: Allow the cake to cool completely before slicing. For best flavor, wrap tightly and store in an airtight container for a day before serving.

fresh spinach

 

These easy, low-carb crisps are a flavor powerhouse! Packed with fresh spinach, salty feta, and parmesan, they bake into a deliciously golden and crispy snack that's perfect for salads, soups, or eating by the handful.

Ingredients:

• 1 cup fresh spinach, finely chopped

• ½ cup feta cheese, crumbled

• ½ cup parmesan cheese, finely grated

• ½ cup mozzarella cheese, shredded (for stretch and melt)

• 1 tsp olive oil

• ½ tsp garlic powder

• A pinch of freshly cracked black pepper (optional)

Instructions:

1. Prep: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.

2. Combine: In a mixing bowl, combine the chopped spinach, feta, parmesan, mozzarella, olive oil, garlic powder, and pepper. Mix thoroughly until everything is evenly distributed.

3. Shape: Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet. Gently flatten each mound into a small, round disc, about ¼-inch thick.

4. Bake: Bake for 12-15 minutes, or until the edges are deeply golden brown and crisp.

5. Cool: Allow the crisps to cool on the baking sheet for at least 5 minutes. This is crucial for them to firm up and become perfectly crisp.

6. Serve: Enjoy warm as a snack or a tasty garnish. Store any leftovers in an airtight container for up to 3 days.

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Servings: 12 crisps | Kcal: 65 per crisp

Monterey Sausage Pie

Monterey Sausage Pie

A savory, cheesy pie of seasoned sausage and melted Monterey Jack that works for breakfast, dinner, or a crowd-pleasing potluck.

Ingredients

• 1 lb bulk pork sausage

• 3 tsp minced garlic

• 2½ cups shredded Monterey Jack cheese, divided

• 1⅓ cup milk

• 3 eggs

• ¾ cup biscuit or baking mix

• ¾ tsp rubbed sage

• ¼ tsp black pepper

• Grease for the pie plate

Instructions

1. Preheat oven to 400°F and grease a 9-inch deep-dish pie plate.

2. In a large skillet over medium heat, cook the sausage until no pink remains. Add garlic and cook 1 minute. Drain excess fat.

3. Stir 2 cups of the shredded cheese into the hot sausage. Press the mixture evenly into the prepared pie plate.

4. In a bowl, whisk together milk, eggs, biscuit mix, sage, and pepper until smooth.

5. Pour the milk-egg mixture over the sausage and cheese in the pie plate.

6. Bake 20–25 minutes until a knife inserted near the center comes out clean.

7. Sprinkle the remaining ½ cup cheese on top and bake 1–2 minutes more until melted.

8. Let the pie stand 10 minutes before slicing and serving.

Tips & Variations

• Use turkey sausage or spicy Italian sausage to change the flavor.

• Fold in ½ cup diced green pepper or chopped spinach into the sausage layer for extra veggies.

• Substitute cheddar or pepper jack for a sharper, bolder cheese.

• For a crispier top, broil 1–2 minutes while watching closely.

Time Yield and Storage

• Prep time: 10 minutes.

• Cook time: 20–27 minutes.

• Yield: 6–8 servings.

• Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350°F oven until warmed through.

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

1. In a small bowl, combine all dressing ingredients and mix until fully incorporated.
2. Break pasta into 1-2 inch segments, then boil until al dente. Drain and allow to cool for 15 minutes.
3. Add cooled pasta to a large salad bowl and add red pepper, onion, cucumber, celery, and corn. Mix to combine.
4. Pour dressing over salad and toss until evenly coated.
5. Cover and chill salad for 1 hour before serving to allow flavors to develop.

 

Crispy Hashbrown Sausage Bites

A savory, hearty twist on breakfast that’s perfect for brunch or game-day snacking. Juicy sausage, creamy cheese, and crispy hash browns come together in bite-sized balls you can bake to golden perfection.

Ingredients

• 1 lb breakfast sausage

• 8 oz cream cheese, softened

• 1½ cups Bisquick mix

• 4 cups frozen shredded hash browns, thawed

• 1½ cups shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine sausage, cream cheese, Bisquick, hash browns, and cheddar. Mix until evenly blended.

3. Scoop and roll the mixture into 1½-inch balls.

4. Arrange the bites on the prepared baking sheet, leaving space between each.

5. Bake for 20–25 minutes, until the outsides are golden brown and the sausage is cooked through.

6. Let cool for a couple of minutes, then serve warm.

Tips & Variations

• For extra crispiness, spray the tops lightly with cooking oil before baking.

• Stir in chopped green onions or diced jalapeños for a flavor kick.

• Swap cheddar for pepper jack or Swiss to change up the taste.

• Make ahead and freeze unbaked bites; bake straight from the freezer, adding 5–7 minutes to the cook time.

Serving Suggestions

• Offer ketchup, spicy mustard, or ranch dressing for dipping.

• Pair with scrambled eggs and fresh fruit for a full brunch spread.

• Add to a breakfast board alongside toast, bacon, and cheese.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.

• Freeze cooled bites in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in a 350°F oven until heated through.

 

Garlic Butter Steak Bites & Creamy Parmesan Shells

A 30-minute dinner featuring tender, seared steak bites in a garlicky herb butter, tossed with pasta shells in a silky Parmesan cream sauce.

Ingredients

Steak Bites

• 1 lb sirloin steak, cut into 1" pieces

• 1 Tbsp olive oil

• 3 Tbsp butter, divided

• 3 cloves garlic, minced

• 1 tsp Worcestershire sauce

• 1 tsp Italian seasoning

• ½ tsp smoked paprika

• Salt & pepper

Parmesan Shells

• 8 oz pasta shells (conchiglie)

• 1 cup heavy cream

• 2 Tbsp butter

• 2 cups grated Parmesan (freshly shredded)

• Reserved pasta water (¼–½ cup)

• Salt & pepper

• Fresh parsley, chopped (optional)

Instructions

1. Cook the Pasta

   • Boil shells in salted water until al dente.

   • Reserve ¼–½ cup cooking water, then drain and set aside.

2. Sear the Steak

   • Pat steak dry, season with salt & pepper.

   • In a hot skillet, heat oil + 1 Tbsp butter.

   • Add steak in a single layer (work in batches).

   • Sear 2–3 min per side for medium-rare. Transfer to a plate.

3. Make the Garlic Herb Butter

   • Reduce heat to medium. Melt 2 Tbsp butter.

   • Add garlic, cook 30–60 sec until fragrant.

   • Stir in Worcestershire, Italian seasoning, paprika, and any steak juices.

4. Build the Parmesan Sauce

   • Lower heat to medium-low. Melt 2 Tbsp butter in the skillet.

   • Pour in cream, whisking up browned bits. Warm 1–2 min.

   • Gradually whisk in Parmesan until smooth. If thick, stir in reserved pasta water.

5. Combine & Serve

   • Toss shells into the sauce until evenly coated.

   • Gently fold in steak bites.

   • Season with salt & pepper to taste.

   • Garnish with parsley and extra Parmesan. Serve immediately.

Tips

• Use ribeye or tenderloin for an even more tender bite.

• Cook steak in batches—don’t overcrowd the pan.

• Freshly shred your Parmesan to prevent grainy sauce.

Enjoy a restaurant-quality meal right at home—ready in under half an hour!

 

🍂 Downeast Maine Pumpkin Bread

A soft, subtly spiced loaf that tastes like autumn in every bite. Spread with butter or cream cheese, it’s perfect for breakfast, snack time, or an afternoon treat.

🧂 Ingredients

• 1 (15 oz) can pumpkin puree

• 4 large eggs

• 1 cup vegetable oil

• ⅔ cup water

• 2½ cups granulated sugar

• 3½ cups all-purpose flour

• 2 tsp baking soda

• 1½ tsp salt

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• ½ tsp ground cloves

• ¼ tsp ground ginger

• ¼ tsp ground cardamom

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.

2. In a large bowl, whisk together pumpkin puree, eggs, oil, water, and sugar until smooth.

3. In a separate bowl, sift or stir together flour, baking soda, salt, and all spices.

4. Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain.

5. Divide batter evenly between the two pans.

6. Bake for 55–60 minutes, covering tops with foil during the last 15–20 minutes if they brown too quickly.

7. Let loaves cool in the pans for 15 minutes, then transfer to a wire rack. Cool completely before slicing.

💡 Tips & Variations

• Toss in ½ cup chopped walnuts or pecans for extra crunch.

• Swirl in ½ cup chocolate chips or a ribbon of cream cheese before baking.

• For a sweet glaze, mix 1 cup powdered sugar with 2–3 tbsp milk and drizzle over cooled loaves.

• Wrap a loaf tightly and freeze for up to 2 months—thaw overnight in the fridge.

 

⏳ Slow Cooker Spaghetti Bolognese

Cozy, hands-off, and full of rich, tomatoey goodness—this slow cooker Bolognese simmers all day so you can come home to a hearty, comforting dinner. Serve it over al dente spaghetti and finish with a shower of Parmesan for a meal everyone will love.

📝 Ingredients

• 1 lb ground beef

• 1 onion, diced

• 2 cloves garlic, minced

• 1 carrot, grated

• 1 celery stalk, diced

• 1 can (14 oz) crushed tomatoes

• 1 can (6 oz) tomato paste

• 1 cup beef broth

• 1 tsp dried basil

• 1 tsp dried oregano

• Salt and pepper, to taste

• 1 lb spaghetti

• Grated Parmesan, for serving

👩‍🍳 Instructions

1. Brown the Beef In a skillet over medium heat, cook ground beef until no pink remains. Drain off fat and transfer beef to the slow cooker.

2. Add Veggies Stir in diced onion, minced garlic, grated carrot, and diced celery.

3. Build the Sauce In a bowl, whisk together crushed tomatoes, tomato paste, beef broth, basil, oregano, salt, and pepper. Pour over the meat and vegetables.

4. Slow Cook Cover and cook on Low for 6–8 hours or High for 3–4 hours.

5. Prepare the Pasta About 20 minutes before serving, cook spaghetti to package directions until al dente. Drain.

6. Serve & Garnish Spoon Bolognese sauce over pasta and top with grated Parmesan.

💡 Tips & Variations

• Swap ground beef for turkey or Italian sausage.

• Stir in a splash of red wine or balsamic vinegar when adding the sauce.

• Add fresh basil or parsley just before serving for brightness.

• Double the recipe to freeze portions for quick future meals.

🍽 Nutrition Facts (per serving)

Calories	Fat	Carbohydrates	Protein	Sodium	Fiber	Sugar
450	12g	55g	25g	900mg	6g	10g

Quick & Easy: Creamy Chicken and Rice Casserole

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  🍚 Quick & Easy Creamy Chicken & Rice Casserole

  A one-dish wonder that combines tender chicken, fluffy rice, and a creamy mushroom sauce for a comforting weeknight dinner you can toss together in minutes.

  Ingredients

  • 2 boneless, skinless chicken breasts, diced

  • 1 cup white rice, cooked

  • 1 can cream of mushroom soup

  • 1 1/2 cups chicken broth

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • Salt and pepper, to taste

  • ½ cup shredded cheese (optional)

  • Fresh herbs for garnish (optional)

  Instructions

  1. Preheat oven to 350°F (175°C) and grease a baking dish.

  2. Cook rice according to package directions; set aside.

  3. In a skillet over medium heat, sauté onion and garlic until fragrant.

  4. Add diced chicken, season with salt and pepper, and cook until no longer pink.

  5. In a bowl, whisk together soup and chicken broth.

  6. In the greased dish, combine rice, chicken mixture, and soup mixture. Stir to blend.

  7. Sprinkle cheese on top, if using.

  8. Bake for 25–30 minutes, until bubbly and lightly golden.

  9. Let rest 5 minutes, garnish with herbs, and serve warm.

  Nutrition Facts (per serving)

  Calories: 380; Fat: 9g; Carbohydrates: 38 g; Protein: 32 g; Sodium: 840 mg; Fiber: 2g; Sugar: 2 g

  Tips & Variations

  • Add 1 cup frozen peas or chopped spinach for extra veggies

  • Swap cream of mushroom for cream of chicken or celery

  • Use brown rice and low-sodium broth for a lighter twist

  • Assemble ahead: cover and refrigerate, then bake when ready

 

🥔 Loaded Baked Potato Soup

A creamy, comforting soup that captures all the flavors of a loaded potato baked—without the fuss of baking. Cubed potatoes simmer in a simple milk-and-flour base, then get a finishing touch of sour cream, cheddar, and onions for a rich, warming meal that's ready in under 45 minutes.

Ingredients

• 8 potatoes, peeled and cubed

• ½ cup butter

• ½ cup all-purpose flour

• 8 cups of milk

• 1/4 cup chopped onion

• 8 oz sour cream

• ½ cup shredded cheddar cheese

• Salt and pepper, to taste

Instructions

1. Microwave the potatoes Place cubed potatoes in a glass dish and microwave on high for 7–10 minutes, until just tender.

2. Make the roux In a large pot over medium-high heat, melt the butter. Whisk in the flour until smooth.

3. Add milk and thicken Gradually pour into the milk, whisking constantly. Bring to a gentle boil, then reduce heat and simmer 5–10 minutes, until the mixture thickens.

4. Combine potatoes and onions Stir in the drained potatoes and chopped onion. Cook 5 more minutes, until the onion softens.

5. Finish with sour cream and cheese Remove from heat and stir in sour cream and cheddar until melted and smooth. Season with salt and pepper.

6. Serve warm Ladle into bowls and garnish with extra cheese, chopped green onions, or crumbled bacon if desired.

Tips & Variations

• For extra smokiness, stir in crispy bacon bits or chopped ham.

• Swap half the milk for chicken broth for a lighter base.

• Add chopped chives or green onions on top for a fresh bite.

• Make it ahead: store in the fridge for up to 3 days and reheat gently, adding a splash of milk if it gets too thick.