Pizza Spaghetti Casserole

 

Pizza Spaghetti Casserole Recipe – The Ultimate Comfort Food Mashup!

   Looking for a crowd-pleasing dinner idea that combines two of your favorite comfort foods? This Pizza Spaghetti Casserole is the perfect fusion of cheesy baked spaghetti and all your favorite pizza toppings. It’s easy to make, family-friendly, and perfect for meal prep or weeknight dinners!

Whether you're hosting a potluck, feeding a hungry family, or just craving something hearty and delicious, this easy baked spaghetti casserole with pizza toppings will hit the spot.

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  Ingredients for Pizza Spaghetti Casserole

16 oz. spaghetti noodles

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

Salt, to taste

½ tsp garlic powder

½ tsp dried oregano

½ cup milk

1 egg

¼ cup grated Parmesan cheese

2 oz. pepperoni slices (turkey or classic)

1 jar (26 oz.) pasta sauce (marinara or pizza sauce)

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

1 package (8 oz.) shredded Italian cheese blend

Optional pizza toppings: sliced olives, mushrooms, green peppers, onions, or extra sausage

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  How to Make Pizza Spaghetti Casserole – Step-by-Step

1. Cook the Spaghetti:

Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook until al dente. Drain and place the noodles into a greased 9x13" casserole dish.

2. Brown the Meat:

In a skillet, cook the ground meat over medium heat until fully browned. Drain excess grease and season with a little salt if desired.

3. Mix the Sauce Base:

In a mixing bowl, whisk together the milk and egg. Pour over the cooked noodles in the casserole dish. Add in pasta sauce, diced tomatoes, garlic powder, and oregano. Stir until everything is evenly combined.

4. Layer the Casserole:

First, layer the cooked meat over the pasta.

Add a layer of pepperoni slices.

Sprinkle with Parmesan and the Italian shredded cheese blend.

Top with more pepperoni and any optional pizza toppings you love.

5. Bake to Perfection:

Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 30 minutes, or until the cheese is melted, bubbly, and slightly golden brown.

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  Serving Suggestions

Serve this pizza spaghetti bake hot, garnished with fresh basil or crushed red pepper flakes. Pair it with a side salad and garlic bread for the ultimate Italian-American dinner experience.

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  Storage & Make-Ahead Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: This dish freezes beautifully! Wrap tightly and freeze for up to 2 months.

Reheat: Microwave individual portions or reheat in the oven at 350°F until warmed through.

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  Why You’ll Love This Pizza Spaghetti Casserole

Combines the best of pizza and spaghetti in one dish

Customizable with your favorite toppings

Easy to make ahead for busy weeknights

Kid-approved and perfect for picky eaters

Great for potlucks, parties, or casual family dinners

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  Popular Variations

Low-carb option: Use zucchini noodles or spaghetti squash instead of pasta.

Spicy kick: Add red pepper flakes or spicy Italian sausage.

Vegetarian version: Skip the meat and load up on veggies like mushrooms, bell peppers, and spinach.

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  Try This Pizza Spaghetti Bake Tonight!

This easy Pizza Spaghetti Casserole recipe is sure to become a staple in your recipe rotation. It’s hearty, cheesy, and loaded with flavor — everything you love about pizza and pasta rolled into one comforting bake.

 Pin it, save it, and share it with fellow food lovers. You won’t regret adding this delicious mashup to your dinner lineup!

French Dip Biscuits Bake

 Irresistible French Dip Biscuits Bake – The Ultimate Comfort Food You’ll Crave Again and Again

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If you’re a fan of classic French dip sandwiches and love the convenience of easy, family-friendly casseroles, then this French Dip Biscuits Bake is about to become your new go-to weeknight dinner. Imagine flaky, golden biscuits stuffed with savory roast beef and melty cheese, all baked to bubbly perfection and served with a rich, homemade au jus dipping sauce that takes just minutes to make. It’s the perfect blend of indulgent and effortless—comfort food at its finest.

This dish is not only incredibly flavorful and filling, but it also uses simple, accessible ingredients to create a meal that looks and tastes gourmet without the fuss. Whether you're feeding a crowd or just treating yourself to something special, this French Dip Biscuit Bake hits every mark.

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🧂 Ingredients & Their Delicious Roles

For the Biscuit Bake:

1 can refrigerated biscuits (8 count)

The base of the bake—easy-to-use dough that bakes into fluffy, golden pockets, perfect for holding the savory filling.

¾ lb deli roast beef, chopped or shredded

Rich in flavor and protein, the roast beef is the heart of the dish, delivering that iconic French dip taste in every bite.

1 cup shredded mozzarella or provolone cheese

Melts into gooey goodness inside each biscuit. Provolone adds a sharp, tangy note, while mozzarella offers a mild, creamy texture.

1 tablespoon olive oil

Used to sauté the onions, adding a layer of richness and depth to the flavor profile.

1 small onion, finely diced

Sautéed until golden, the onions infuse the filling with a subtle sweetness and aromatic base.

1 tablespoon Worcestershire sauce

Adds umami depth and a slight tang, enhancing the savory roast beef mixture.

½ teaspoon garlic powder

Brings warmth and a gentle kick that balances the richness of the meat and cheese.

½ teaspoon black pepper

Adds just the right amount of bite and complexity.

1 tablespoon fresh parsley (optional)

A pop of color and freshness to brighten the overall flavor.

For the Au Jus Dipping Sauce:

1½ cups beef broth

The foundation of a classic au jus—rich, savory, and full-bodied.

1 tablespoon Worcestershire sauce

Enhances the broth’s depth and brings out the roast beef flavor.

1 teaspoon soy sauce

A surprise ingredient that adds saltiness and umami richness.

½ teaspoon onion powder

Adds a subtle, sweet-savory background flavor.

½ teaspoon garlic powder

Complements the beef and ties the sauce into the flavors of the bake.

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👨‍🍳 Step-by-Step Instructions for French Dip Biscuit Bake

1. Preheat & Prep

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or a light coat of oil.

2. Make the Filling

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add diced onion and sauté for about 5 minutes, until soft and golden.

Stir in the chopped roast beef, 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, and ½ teaspoon black pepper.

Cook for 2–3 minutes to blend the flavors.

Remove from heat and let cool slightly.

3. Prepare the Biscuits

Open the can of refrigerated biscuits and separate them.

Slice each biscuit in half to create 16 smaller rounds.

Gently flatten each piece into a small disc using your fingers.

4. Fill & Fold

Place a spoonful of the roast beef mixture and a pinch of cheese in the center of each biscuit round.

Carefully fold the dough over the filling and pinch the edges to seal.

Place seam-side down in the prepared baking dish.

5. Top with Cheese & Bake

Sprinkle any remaining cheese over the top of the biscuit balls.

Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.

6. Make the Au Jus

While the biscuits bake:

Combine beef broth, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a small saucepan.

Bring to a simmer over medium heat, stirring occasionally.

Simmer for 5–7 minutes, then remove from heat.

7. Serve & Enjoy

Serve the biscuit bake hot with warm au jus on the side for dipping, just like a French dip sandwich!

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💡 Why This Recipe Is So Loved

Fast & Easy – With just 15 minutes of prep, this dish is ideal for busy weeknights or lazy weekends.

Family-Friendly – Kids and adults alike love the cheesy, savory bites.

Crowd-Pleaser – Perfect for potlucks, parties, or casual dinners with friends.

Customizable – Switch up the cheese, add a dash of horseradish, or toss in sautéed mushrooms for extra flavor.

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🔥 Pro Tips for Biscuit Bake Perfection

Don’t overfill the biscuits—too much filling can cause them to burst while baking.

Seal edges well to prevent cheese leakage.

Use parchment paper under the biscuits if you’re concerned about sticking.

Add a sprinkle of flaky sea salt or garlic butter on top before baking for a flavorful crust.

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🍽 Serving Suggestions

Pair your French Dip Biscuits Bake with:

A crisp green salad with vinaigrette

Roasted vegetables (like carrots or green beans)

Oven fries or sweet potato wedges

A glass of iced tea or red wine for an elevated dinner

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✅ Final Thoughts: Why You Need This French Dip Biscuit Bake in Your Life

This French Dip Biscuits Bake is the ultimate combination of comfort food and convenience. It’s loaded with flavor, easy to make, and incredibly satisfying. Whether you’re planning a weeknight dinner or bringing something warm to a gathering, this recipe is guaranteed to impress.

Thanks to its flaky biscuit exterior, cheesy beef filling, and rich au jus for dipping, this dish delivers everything you love about a French dip—wrapped in a fun, bite-sized bake that couldn’t be easier to make.

Try it once, and it’ll 

earn a permanent spot in your recipe rotation.

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Looking for more easy dinner recipes that wow? Bookmark this one now—and don’t forget to share it with fellow food lovers!

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.

Classic Pea Salad

 Classic Pea Salad Recipe: A Nostalgic Side Dish That Never Goes Out of Style

There’s something truly magical about Classic Pea Salad. It’s more than just a side dish—it’s a timeless tribute to family gatherings, potlucks, backyard barbecues, and cozy Sunday dinners. With its crisp peas, creamy dressing, savory bacon, sharp cheese, and a touch of sweetness, every bite delivers a perfect balance of flavors and textures.

Whether you’re reminiscing about your grandmother’s recipe or discovering this gem for the first time, Classic Pea Salad is a comforting, crowd-pleasing favorite that never fails to impress. The best part? It comes together quickly with minimal prep and simple ingredients—making it a go-to option for any occasion.

Ingredients & Their Purpose

Understanding each ingredient’s role helps you appreciate how this simple salad transforms into a crave-worthy dish:

4 cups frozen peas (thawed) – The star of the dish, offering a naturally sweet and slightly crisp texture that contrasts beautifully with the creamy dressing.

½ cup mayonnaise – Brings a rich, tangy creaminess that binds all the ingredients together.

½ cup sour cream – Adds a subtle tang and smooth texture, balancing the mayonnaise for a more refined flavor.

1 tablespoon granulated sugar – A touch of sweetness that enhances the peas and rounds out the tanginess.

1 tablespoon apple cider vinegar – Lends a gentle bite that cuts through the richness and brightens the overall flavor.

½ teaspoon salt – Essential for bringing all the flavors together without overpowering the delicate peas.

6 slices cooked bacon (crumbled) – Delivers a savory crunch and smoky depth that makes each bite more indulgent.

½ cup sharp cheddar cheese (cubed or shredded) – Offers a salty, creamy bite that pairs perfectly with the peas and bacon.

¼ cup red onion (finely diced, optional) – Provides a mild, zesty contrast to the creaminess.

Step-by-Step Instructions

Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, and salt until smooth and creamy. This forms the flavor base of your pea salad.

Combine the Salad: Gently add the thawed peas, crumbled bacon, cheese, and red onion (if using) to the bowl. Fold everything together carefully to coat the ingredients evenly without mashing the peas.

Chill for Maximum Flavor: Cover the bowl and refrigerate for at least 1 hour. This step allows the flavors to meld beautifully.

Serve and Enjoy: Stir gently before serving. Optionally, garnish with extra bacon or cheese for a pretty finish.

Pro Tips for the Best Pea Salad Ever

Use frozen peas (not canned) for the best texture and sweetness.

Don’t skip the chilling step; it enhances flavor and texture.

Cut cheese into small cubes instead of shredding for satisfying bites.

Cook bacon until crispy and drain well to avoid greasiness.

Taste the dressing and adjust vinegar or salt to your preference.

Serving Suggestions

This Classic Pea Salad pairs perfectly with:

Grilled chicken, steak, or pork chops

Southern classics like fried chicken, baked beans, or cornbread

BBQ favorites such as ribs, burgers, and hot dogs

Sandwiches and picnic spreads

Complete your meal with a glass of sweet iced tea and a slice of homemade pie for a truly nostalgic feast.

Final Thoughts: Simple, Flavorful, and Unforgettable

With its creamy dressing, crisp peas, and savory accents, Classic Pea Salad is the kind of recipe that brings generations together around the table. It’s simple to make, endlessly satisfying, and perfect for any season.

Whether you’re bringing it to a holiday gathering, a summer cookout, or just making it for your own dinner table, this recipe is guaranteed to win hearts and taste buds alike.

Chicken Pot Pie Noodle Skillet

 Chicken Pot Pie Noodle Skillet – I’m so excited to share this recipe with you! It’s down-home cooking at its finest, coupled with a quick and easy prep and clean-up. You can have dinner on the table in under 30 minutes with this meal!

With onions, garlic, veggies, chicken, and a creamy sauce, this is everything you love about chicken pot pie, only with noodles! Seasoned chicken and egg noodles make this meal absolutely mouthwatering. The best part? It’s all made in one skillet and can be put together in a snap.

INGREDIENTS

10 ounces egg noodles

2 tablespoons unsalted butter

1 sweet onion, diced

3 cloves garlic, minced

2 teaspoons Italian seasoning

1 1/2 cups frozen peas and carrots, thawed

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 1/2 cups cooked chicken breast, cut into small cubes

Salt & Pepper to taste

How To Make Chicken Pot Pie Noodle Skillet

Cook noodles al dente, according to package directions.

In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.

Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.

Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!

Beef and Barley Soup

 A hearty, one-pot meal made with ground beef (or chuck roast), barley, and vegetables. Comforting, nutritious, and perfect for chilly days!

 Ingredients

1 lb boneless chuck roast, trimmed and cut into ½-inch pieces (or substitute with ground beef)

1½ cups carrots, thinly sliced

1½ cups celery, thinly sliced

⅔ cup onion, chopped

1 (8 oz) package pre-sliced mushrooms

2 tbsp beef base (not broth — this is concentrated paste to make broth)

8–10 cups water

1 large bay leaf

⅔ cup pearl barley (add after 1 hour of cooking)

Salt & pepper, to taste

Optional: 2 cloves garlic, minced (adds depth to the broth)

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  Instructions

1. Brown the Beef

In a non-stick pan, brown the beef over medium-high heat, stirring frequently until browned.

Optional: Skip this step to save time—soup will still be tasty.

2. Build the Soup Base

Transfer the beef to a crockpot (or large pot). Add carrots, celery, onion, mushrooms, beef base, garlic (if using), water, and bay leaf.

3. Cook

If using a crockpot: Cook on high for 1 hour. Then add barley, reduce to low, and continue cooking until beef and vegetables are tender (about 1–2 more hours).

If using a stovetop: Bring to a boil, reduce heat, cover, and simmer for about 1 hour. Add barley after the first 30 minutes.

4. Finish

Stir in salt and pepper to taste. Discard the bay leaf before serving.

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  Tips for Best Results

Use tougher cuts like chuck roast — they become tender and flavorful with long cooking.

Pearl barley is best — it cooks faster and gives a nice texture.

Don’t skip the beef base — it adds richness you won’t get from water alone.

Browning the beef adds dept

h of flavor, but the soup is still delicious if you skip this step.

The Secret to Creamy Mashed Potatoes

 The Secret to Creamy Mashed Potatoes: Why You Should Never Boil Them in Water

Mashed potatoes are comfort on a plate—rich, buttery, and dreamy. But boiling them in water robs flavor and thins the texture. Cook them in milk, cream, and butter instead, and you’ll get restaurant-level mashed potatoes every time.

Creamy mashed potatoes served in a white bowl topped with butter and chives

Prep: 10 min

Cook: 20–25 min

Serves: 4–6

Why This Recipe Works

Most mashed potato recipes start by boiling potatoes in plain water — which sounds safe, but that water leaches flavor and washes away starch that helps make the mash silky. This method cooks potatoes gently in milk, cream, and butter so the potatoes absorb richness as they soften. No draining, no wasted starch — just one pot and exceptional results.

Ingredients (and Why They Matter)

2 pounds Yukon Gold potatoes – naturally creamy and buttery; choose Russets if you want a fluffier finish.

2 cups whole milk – prevents a watered-down taste and forms the cooking base.

1 cup heavy cream – adds luxurious body and a silky mouthfeel.

1/2 cup (1 stick) unsalted butter – classic richness and flavor; unsalted gives you control over salt.

2 teaspoons kosher salt – seasons the potatoes while they cook so flavor penetrates.

Freshly ground black pepper – balances the richness; fresh grind is best.

Optional: roasted garlic, grated Parmesan, fresh chives or parsley for brightness.

Step-by-Step Instructions

Prep the potatoes: Peel and cut potatoes into even 1½-inch chunks so they cook uniformly.

Combine in the pot: Place potatoes in a large heavy-bottomed pot. Add milk, cream, butter, and salt. Add enough liquid to just cover the potatoes.

Bring to a gentle simmer: Heat over medium until the liquid barely simmers — avoid a rolling boil that can scorch dairy and break potatoes apart.

Cook until tender: Simmer 20–25 minutes, stirring occasionally. Potatoes are done when a fork slides through easily.

Mash to perfection: Turn off heat. Mash directly in the pot using a ricer for silkiness or a masher for a heartier texture. Avoid a blender or food processor (they can make the mash gluey).

Adjust seasoning: Taste and add salt or pepper as needed. Stir in an extra tablespoon or two of butter for extra sheen and flavor.

Pro tip: Toss a few peeled garlic cloves or a sprig of thyme into the simmering milk for subtle aromatics. Remove them before mashing.

Pro Tips for Perfect Mashed Potatoes

Season while cooking: Salt the cooking liquid so flavor is absorbed, not just sprinkled on top.

Cut evenly: Uniform chunks cook evenly; no surprises of hard centers or mushy bits.

Use a ricer for ultra-smooth mash: A ricer or food mill gives restaurant-style silkiness without overworking starch.

Warm your serving bowl: Keeps the potatoes creamy longer on the table.

Serving Suggestions

These mashed potatoes pair beautifully with roast chicken, turkey, beef, or meatloaf. Try them under a shepherd’s pie topping, or elevate with roasted garlic and Parmesan for a gourmet side. Garnish with chopped chives or parsley for color and freshness.

Frequently Asked Questions

Can I make these ahead?

Yes — make up to 2 days in advance. Store airtight in the fridge and reheat gently on the stove with a splash of milk or cream.

What if I don’t have heavy cream?

Substitute half-and-half for a lighter texture. For dairy-free, use unsweetened almond milk + a couple tablespoons of olive oil (texture will differ).

Are Yukon Golds required?

Not required — Yukon Golds are recommended for their buttery feel. Russets give a lighter, fluffier mash.

Why Home Cooks (and Guests) Love This Method

By skipping the draining step and using dairy as the cooking medium, you preserve starches and infuse flavor into every bite. The result is consistently rich, fluffy, and deeply flavored mashed potatoes that feel indulgent yet simple to make.

Quick Recipe Card

Servings: 4–6

Prep: 10 minutes

Cook: 20–25 minutes

Ingredients

2 lb Yukon Gold potatoes, peeled & cut

2 cups whole milk

1 cup heavy cream

1/2 cup unsalted butter

2 tsp kosher salt

Freshly ground black pepper

Method

Simmer potatoes in milk, cream & butter until tender, mash with ricer/masher, season to taste.

Notes

Optional: roasted garlic, Parmesan, chives. Use a ricer for best texture.

Enjoy this one-pot technique at your next holiday or weeknight dinner — once you try cooking potatoes in dairy, it’s hard to go back to water. 

My Grandma’s Apple Strudel

 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.

STRAWBERRY PRETZEL SALAD

 STRAWBERRY PRETZEL SALAD IS ALWAYS A CROWD FAVORITE!

PRETZEL CRUST TOPPED WITH A SWEET CREAM CHEESE LAYER AND STRAWBERRY TOPPING!!!

SMART TIP: THIS RECIPE WORKS BETTER IF YOU LET THE STRAWBERRIES AND JELLO START TO GEL A LITTLE BEFORE PUTTING ON THE CREAM CHEESE LAYER. IT KEEPS IT FROM SEEPING IN TO THE BOTTOM LAYERS AND GETTING THOSE LAYERS SOGGY.

INGREDIENTS:

FOR THE CRUST:

2 C. Pecan halves

4 Tbsp. Butter unsalted and melted

3 Tbsp. Swerve brown sugar substitute

½ tsp. Vanilla extract

FOR THE WHIPPED LAYER:

8 oz. Cream cheese

½ C. Swerve confectioners sugar substitute

1 C. Heavy whipping cream

1 tsp. Vanilla

1-2 C. Slices strawberries

FOR THE GELATIN TOPPING;

4 C. Hot water

¼ C. Swerve confectioners sugar substitute

1-2 tsp. Strawberry flavoring to taste

2 Tbsp. Unflavored gelatin

½ tsp. Vanilla extract

HOW TO MAKE STRAWBERRY PRETZEL SALAD:

Blend the pecans up into a rough meal in a food processor or blender.

Mix the butter, brown sugar substitute, and vanilla extract for the crust with the ground pecans, and press into an even layer in the bottom of a 9×9 baking dish that has been well greased.

In a mixing bowl, beat together the cream cheese and ½ cup of Swerve confectioners sugar substitute until smooth and creamy.

In a separate bowl, beat together the heavy whipping cream and teaspoon of vanilla extract until whipped cream has formed.

Fold the cream cheese mixture into the whipped cream mixture until well combined.

Layer the whipped topping evenly on top of the pecan crust, and place the sliced strawberries in a single layer on the whipped topping.

Place the baking dish into the freezer to set for 30 minutes.

Whisk together the ingredients for the gelatin topping, and pour over the mixture in the baking dish. Place the baking dish into the fridge until the gelatin layer has set.

Meatloaf With A Tomato Beef Sauce

 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.

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.

Copycat Magnolia Bakery’s Blueberry Jamboree

 Get ready to lick your lips, Peeps! This Copycat Magnolia Bakery’s Blueberry Jamboree is Deeeelicious! Raise your hand if you love all the Blueberry Desserts. I’ve always been more of a strawberry or raspberry person, but this little cutie just made me a HUGE fan of my new friend, the blueberry!

CopyCat Recipe of Magnolia Bakery Blueberry Jamboree. Bright, delicious flavors come together to make a beautiful and memorable blueberry dessert. Perfect for Mother’s Day, Easter, and other Spring and Summer special occasions.

Ingredients

Blueberry Topping:

2 pints fresh blueberries (approx. 4 cups)

¼ cup granulated sugar

2 tbsp brown sugar

1 tbsp water

1½ tbsp cornstarch mixed with 1½ tbsp water

1 tsp lemon zest

½ tsp lemon juice

Crust:

¾ cup butter, melted

2 cups all-purpose flour

1 cup chopped pecans, toasted or un-toasted (toasted gives a little richer and nuttier flavor)

Filling:

2 cups heavy whipping cream

2 cups plus 2 tbsp powdered sugar

16 oz. cream cheese, softened

1 tsp vanilla

How To Make Copycat Magnolia Bakery’s Blueberry Jamboree

First, make the glaze.

Combine 1 pint (approx. 2 cups) blueberries, granulated sugar, brown sugar, and one tablespoon water in a small or medium saucepan over medium heat.

Stir constantly and try to smash or pop some of the blueberries to help bring more liquid to keep sugar from burning.

Once sugar is dissolved and blueberry mixture is starting to boil, pour in the water-cornstarch mixture. Stir constantly while mixture comes back to a boil and thickens slightly, approximately 1 minute.

Remove from heat and add the remaining 1 pint of fresh blueberries, the lemon zest, and lemon juice. Mix well. Then transfer to the fridge to cool. This mixture needs to be completely cool when added to the top of the dessert.

Next, to make the crust, preheat the oven to 325 degrees.

Combine melted butter, flour, and chopped pecans in a medium-sized mixing bowl. Mix until well combined.

Spray a 9×13 baking dish with cooking spray and press the flour-pecan mixture evenly in the bottom of the pan.

Bake at 325 degrees for 15 minutes.

Remove from oven and let cool while you make the filling. Place in the fridge to help it cool faster.

To make the filling, you need 2 medium or large mixing bowls. In the first bowl, whip the heavy whipping cream and the vanilla until it is thick, but not completely whipped into whipped topping.

In the other bowl, whip the softened cream cheese and powdered sugar together.

Combine both mixtures in the larger bowl. Mix for another minute or two or until completely combined.

Spread filling evenly over the completely cooled crust, and then spoon blueberry mixture over the filling by gently using a spoon to evenly cover the entire top of the dessert with the beautiful topping.

Cover and refrigerate until serving.

ENJOY!

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.

Breakfast Sausage Casserole

 If you’re searching for something a little different than your normal breakfast (but aren’t a morning person like me), you’ve come to the right place! This easy Breakfast Sausage Casserole recipe only can be whipped up in a matter of minutes.

It’s the ideal breakfast for when you have relatives or visitors staying over and need something to feed everyone that doesn’t need a lot of effort or clean up. You may even brown the sausage ahead of time so that all you have to do in the morning is toss everything into the baking dish.

Ingredients:

1 lb ground pork sausage

1 tsp mustard powder

½ tsp kosher salt

4 large eggs, beaten

2 C whole milk

6 slices white bread, toasted and cut into cubes

1 C mild Cheddar cheese, shredded

How To Make Breakfast Sausage Casserole:

Crumble sausage into a medium skillet.

Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together mustard powder, salt, eggs, and milk.

Add the sausage, bread cubes, and cheese, and stir to coat evenly.

Pour into a greased 9×13 inch baking dish.

Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat the oven to 350 degrees.

Cover, and bake for 45 to 60 minutes.

Uncover, and reduce temperature to 325 degrees.

Bake for an additional 30 minutes, or until set.

Cut and serve.

No Bake Chocolate Oat Bars

Need a sweet treat that doesn’t require heat? Try our No Bake Chocolate Oat Bars! This simple delight whips up quickly and mixes crunch with chocolate taste.

Ingredients:

1 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla extract

3 cups quick cooking oats

1 cup semisweet chocolate chips

1/2 cup peanut butter

How To Make No Bake Chocolate Oat Bars:

Grease a 9×9 inch square pan.

Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.

Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.

Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
 

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.

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.

Baklava

 Old Fashioned Baklava

Old Fashioned Baklava is sure to impress with its luscious flaky honey-soaked layers! Its the perfect dessert for the Holidays! Its Crispy, sweet and is sure to become a favorite dessert!

Ingredients:

1 16 oz. package filo pastry dough, thawed

13 tbsp. melted unsalted butter, divided

4 cups walnuts, chopped finely

1 tsp. cinnamon

1 cup white sugar

2 tbsp. fresh lemon juice

3/4 cup water

1/2 cup pure honey

Instructions:

Trim filo pastry dough to 13 x 9 inches and cover with a damp towel.

Grease a 13 x 9 inch baking dish with 1 tbsp. melted butter and set aside.

Combine sugar, lemon juice, water, and honey in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve sugar.

Reduce heat to medium-low and let simmer another 4 minutes without stirring.

Remove pan from heat and let cool.

Preheat oven to 325 degrees F.

In a food processor, pulse walnuts until chopped finely.

Combine chopped walnuts and cinnamon in a medium bowl and stir.

Lay 10 filo sheets one at a time into the prepared baking dish, brushing each sheet with melted butter in between layers. Spread 3/4 cup of the walnut mixture onto the filo dough in an even layer.

Lay another 5 sheets of filo dough over top of the walnut mixture, brushing with butter between layers, and top with another 3/4 cup of the walnut mixture.

Repeat until walnut mixture is used up and top with 10 sheets of buttered filo dough.

Brush the top layer with butter. Slice pastry into 1 1/2 inch strips and slice diagonally in both directions to create diamonds.

Bake uncovered for 85 minutes (1 hour 25 minutes) until pastry is golden in color.

Immediately after removing from the oven, drizzle with cooled honey syrup over the pastry in an even layer.

Let cool completely and serve.

Enjoy this classic and delicious Old Fashioned Baklava!

CROCK POT PEPPER STEAK

 I’m going to show you another quick technique to create the Pepper Steak dish in the Instant Pot. Because I didn’t have to hang over the burner while the beef cooked in my Instant Pot, I was able to finish cleaning up the kitchen.

Ingredients

16 oz of beef stew meat.

2 of each bell peppers.

1 vegetable oil.

3 tbsp. Of worcestershire sauce.

1 tsp of minced garlic.

1 can of beef broth.

1 can of stewed tomatoes.

1 season salt.

1 all-purpose flour.

How To Make CROCK POT PEPPER STEAK:

In a large bowl, mix together the flour and season salt then coat the meat in the mixture.

In a skillet, heat the oil, add in the meat, minced garlic, bell peppers (cut into strips) and cook until the meat starts to brown.

Remove the meat and peppers from the skillet to a lined slow cooker leaving the grease behind.

In the skillet where we cooked the meat, add the stewed tomatoes with juice, and 1 can of beef broth to the oil.

Add the flour gradually while stirring until you make a gravy then pour it over the meat in the slow cooker.

Cook cover on low for 8 hours.

Simple, easy and rich of flavors! This slow cooked pepper steak is so delicious. It doesn’t hurt to change our style for time to another! Let me know if you love it.

CREAMY BAKED MAC AND CHEESE

 Creamy Baked mac and cheese. It’s nearly the universal comfort food, and there are SO many variations! In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).

Ingredients

1 lb. dry elbow macaroni pasta

½ cup salted butter

½ cup all-purpose flour

2 cups milk, at room temperature (I use 2%, but whole milk will also work well)

2 cups half-and-half, at room temperature

1 teaspoon Worcestershire sauce

12 ounces cubed Velveeta cheese, at room temperature

3 cups grated sharp cheddar cheese, divided (at room temperature)

1 teaspoon salt

½ teaspoon dry mustard

¼ teaspoon black pepper

Pinch of nutmeg

How To Make Creamy baked Mac And Cheese

Preheat oven to 325 degrees F. Grease a 9 x 13-inch baking dish and set aside.

In a large pot of salted boiling water, cook pasta for 1 minute less than the package suggestion for al dente (about 8 minutes). Drain and toss with a drizzle of olive oil to prevent sticking.

While the pasta boils, melt butter in a large Dutch oven (about 6-7 quarts) over medium heat. Add flour; cook, whisking constantly, for 1 minute. Very gradually, whisk in the milk and half-and-half. Bring to a boil over medium heat, whisking constantly. Remove from the heat.

Whisk in the Worcestershire sauce. Gradually add all of the Velveeta cheese and half of the cheddar cheese (1 ½ cups). Stir until the cheese is completely melted and smooth. Stir in the salt, dry mustard, pepper and nutmeg. Add cooked, drained pasta and stir to coat.

Transfer to the prepared baking dish. Sprinkle remaining 1 ½ cups of grated cheddar on top. Bake for 15 minutes, or until cheese is melted on top and the sauce is bubbly.

For a crispier, browner top, pop the dish under the broiler for 2-5 minutes.

WHAT IS SOUTHERN POTATO SALAD

 WHAT IS SOUTHERN POTATO SALAD:

Southern Potato Salad is a traditional meal that is ideal for potlucks, picnics, and barbecues. It’s creamy, zesty, and ready in about 30 minutes. You can even prepare it a day ahead of time.

This creamy old-fashioned potato salad combines simple ingredients to create vibrant tastes. Lots of creamy mayonnaise, a dash of mustard, and sweet pickles (or relish).

When I think of southern-style food, I instantly think of fried chicken and potato salad. I can’t image going to a potluck meal, a backyard barbecue, or a holiday get-together without a huge dish of potato salad with fried chicken in the center.

Like fried chicken, there are probably as many potato salad recipes as there are picnics or holidays in the south. Each one includes a bit more of this ingredient and a little less of that. But this old-fashioned recipe, with its classic creamy texture, is the greatest and my family’s favorite!

Ingredients

Russet potatoes: 3 pounds (medium)

Mayonnaise: 1 cup

Yellow mustard: 1/4 cup

Apple cider vinegar: 2 teaspoons

Sugar: 2 teaspoons

Onion powder: 1/2 teaspoon

Sweet pickle relish: 1/4 cup

Celery: 1 stalk, chopped

Sweet onion: 1/2, chopped

Hard boiled eggs: 4 (3 chopped and 1 sliced)

Paprika

How To Make SOUTHERN POTATO SALAD:

1. To start off the recipe, go ahead and cut each potato in half then place in a large pot and cover with 1 inch of water.

2. You’ll want to add 2 teaspoons salt and bring to a simmer and simmer for 20 minutes, or until fork tender all the way through. And please drain well.

3. Once drained, permit cooled and then peel and discard the skins.

4. Then, you’re going to get a large bowl and place in potatoes. Using a knife, cut them into bite-sized pieces.

5. After that, mix together mayonnaise, mustard, vinegar, sugar, and onion powder in a small bowl. Make sure this mixture is poured over potatoes and mix in well.

6. Immediately add relish, celery, onion, and the chopped eggs and mix in well. You can then Add salt and pepper to taste.

7. Alright now, go ahead and top with sliced egg and sprinkle with paprika. And that’s it, cover with plastic wrap and refrigerate for no less than 4 hours.

Chicken Pot Pie Noodle Skillet

   Chicken Pot Pie Noodle Skillet – I’m so excited to share this recipe with you! It’s down-home cooking at its finest, coupled with a quick and easy prep and clean-up. You can have dinner on the table in under 30 minutes with this meal!

With onions, garlic, veggies, chicken, and a creamy sauce, this is everything you love about chicken pot pie, only with noodles! Seasoned chicken and egg noodles make this meal absolutely mouthwatering. The best part? It’s all made in one skillet and can be put together in a snap.

INGREDIENTS

10 ounces egg noodles

2 tablespoons unsalted butter

1 sweet onion, diced

3 cloves garlic, minced

2 teaspoons Italian seasoning

1 1/2 cups frozen peas and carrots, thawed

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 1/2 cups cooked chicken breast, cut into small cubes

Salt & Pepper to taste

How To Make Chicken Pot Pie Noodle Skillet

Cook noodles al dente, according to package directions.

In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.

Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.

Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!

Olive Nut Spread

 Olive Nut Spread

Olive Nut Spread is a savory delight that combines creamy, crunchy, and tangy elements into one irresistible appetizer. Beloved for its versatility and bold flavor, this spread is a staple at gatherings, picnics, and even casual lunches. The creaminess of the cheese pairs beautifully with the salty brine of chopped olives and the subtle crunch of toasted nuts, creating a texture and flavor profile that keeps people coming back for more. Whether you’re spreading it on crackers, stuffing it into celery sticks, or slathering it on a sandwich, Olive Nut Spread is a crowd-pleaser that delivers every time.

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Classic Olive Nut Spread Recipe

Ingredients:

8 oz cream cheese, softened

1/4 cup mayonnaise (or to taste)

1/2 cup chopped green olives (pimiento-stuffed recommended)

1/3 cup chopped pecans (lightly toasted)

1/4 tsp garlic powder (optional)

Freshly ground black pepper, to taste

Instructions:

1. In a medium bowl, beat the softened cream cheese until smooth.

2. Stir in the mayonnaise until well combined and creamy.

3. Fold in the chopped olives and pecans.

4. Season with garlic powder and black pepper to taste.

5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

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Serving Suggestions:

Spread on toasted baguette slices or crackers.

Serve as a dip with fresh veggies.

Use as a sandwich filling with lettuce and tomato.

Stuff int

o cherry tomatoes or celery sticks for party bites.

Lemon Cream Cheese Pound Cake

 Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake is moist and soft. It’s simple and sweet, with a buttery taste that melts in your tongue! This is a cake recipe from my mother. This or a Sour Cream Pound Cake was her go-to dessert. For years, I mistakenly believed that was the only Pound Cake recipe available.

Ingredients:

2 cups cake flour ( 8 ounces)

1/2 scant teaspoon salt

8 ounces unsalted butter (if you use salted, omit the salt), room temperature

8 ounces cream cheese, softened

2 cups (14 oz) granulated sugar

6 large eggs, separated – room temperature

2 teaspoons of lemon zest and 1 teaspoon of Boyajian lemon oil or just use 2 tablespoons of lemon zest

1 1/2 teaspoons poppy seeds (optional)

Glaze

1 teaspoon butter

2/3 cup powdered sugar

5-6 teaspoons fresh lemon juice

DIRECTIONS:

Preheat oven to 325 degrees F. Spray a light-colored tube pan or 12 cup (10 inch) Bundt pan with flour-added cooking spray.

Mix together the cake flour and salt. Set aside. If using poppy seeds, add them to the cake flour.

In the bowl of a stand mixer, beat the butter, cream cheese and sugar for a good 5 to 8 minutes, scraping down the sides of the bowl occasionally. Add the egg yolks and beat for another 2 minutes or so. Beat in the lemon zest and lemon oil, scraping down sides of bowl periodically.

Stir, do not beat, in the flour/salt mixture.

In a separate bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites into the cake batter, then pour into the greased pan.

Bake the cake for 60-80 minutes or until a long skewer inserted in center comes out clean (internal temperature 210 F) or with moist crumbs as opposed to batter. Let cool in pan for 10 minutes, then invert and allow cake to cool completely on a rack.

To make the glaze, melt the butter in a large 2 cup microwave-safe measuring cup. Add the powdered sugar and stir to coat. Now add the lemon juice a teaspoon at a time, stirring, until glaze is a good consistency for drizzling. Drizzle over the cake by pouring it straight out of the measuring cup.

NOTES

I like to bake this cake at a slow and low temperature of 325 degrees F. Mine is usually done in a little over an hour, but if you are using a thicker pan or a lighter colored pan (mine’s black), it might take up to 90 minutes. Another tip. If you are using a stand mixer and only have one stand mixer bowl, beat the egg whites first with the clean whisk attachment. Scrape them out of the bowl into another bowl to wait, then proceed with the recipe using the paddle attachment.

Butter Swim Biscuits

 Butter Swim Biscuits – The Easiest Southern Biscuit Recipe You’ll Ever Make

Butter Swim Biscuits are everything a good biscuit should be — buttery, fluffy, golden, and impossible to resist. What makes them unique? These biscuits literally “swim” in melted butter as they bake, soaking up every delicious drop while forming crispy, golden edges and a tender interior. With just a few pantry staples, no kneading, and no biscuit cutter needed, this is the ultimate easy biscuit recipe anyone can master.

Whether you’re serving them for breakfast, brunch, or alongside a hearty Southern supper, these biscuits will steal the show — and become your go-to favorite!

🛒 Ingredients & What They Do

1/2 cup (1 stick) unsalted butter, melted – Creates the iconic buttery bath and gives the biscuits their crispy, golden crust.

2 1/2 cups all-purpose flour – The foundation of the biscuit dough. All-purpose flour provides structure without being too heavy.

1 tablespoon granulated sugar – Just enough sweetness to enhance flavor without making them sweet biscuits.

1 tablespoon baking powder – The leavening powerhouse. Gives the biscuits lift and that fluffy interior.

1 teaspoon salt – Balances the richness of the butter and enhances overall flavor.

1 3/4 cups buttermilk – Adds tang, moisture, and helps activate the baking powder for fluffy results.

How to Make Butter Swim Biscuits – Step-by-Step

Step 1 – Preheat the oven

Preheat your oven to 450°F (232°C). A hot oven is key to getting that crispy edge and golden top.

Step 2 – Create the butter bath

Pour the melted butter into an 8×8 or 9×9-inch baking dish. Tilt the dish until the entire bottom is evenly coated. This is what the biscuits will swim in as they bake!

Step 3 – Make the biscuit dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the buttermilk and stir just until the dough is combined. It should look a little shaggy — don’t overmix!

Step 4 – Spread dough in buttered dish

Drop the dough into the prepared baking dish and gently press it out to the edges. Don’t worry if the butter rises up around the sides — that’s exactly what you want.

Step 5 – Score the biscuits

Use a butter knife to gently score the dough into 9 squares (3×3). This helps them bake evenly and gives you easy serving portions.

Step 6 – Bake to golden perfection

Bake uncovered for 20–25 minutes, or until the top is golden brown and the edges are delightfully crisp.

Step 7 – Cool slightly & serve

Let the biscuits cool for a few minutes before cutting along your score lines. Serve them warm and watch them disappear!

 Pro Tips for Perfect Biscuits

Don’t overmix the dough — a rough texture ensures light, flaky biscuits.

Use real buttermilk if possible, but if you’re out, mix 1¾ cups milk + 1 tablespoon vinegar or lemon juice and let sit 5 minutes.

Score before baking to help the biscuits rise evenly and separate cleanly.

Reheat leftovers in the oven or air fryer for best texture — avoid microwaving, which softens the crisp edges.

Serving Suggestions

These Southern-style biscuits pair beautifully with:

Homemade sausage gravy for a classic breakfast

Jam, jelly, or honey butter for a sweet touch

Fried chicken or BBQ ribs for a soul-satisfying dinner

Soup or stew – Perfect for dunking!

Storage & Reheating

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 1 month. Reheat in the oven at 350°F or air fryer for that fresh-baked crispness.

 Why Everyone Loves This Recipe

Butter Swim Biscuits are taking over Pinterest, YouTube, and home kitchens for a reason:

Easy & foolproof – No rolling pins or biscuit cutters required.

Visually stunning – That golden, buttery top looks amazing on any table.

Insanely delicious – Flaky on the inside, crispy on the outside. Pure comfort food.

Customizable – Add herbs, cheese, or spices for your own twist.

 Final Thoughts

If you’ve been searching for the ultimate easy biscuit recipe with big flavor and no fuss, these Butter Swim Biscuits are it. Simple ingredients, melt-in-your-mouth texture, and that rich buttery base make them an instant classic. Bake them once, and you’ll keep coming back for more.

Pin this recipe, share it, or bookmark it — because once you try these, there’s no going back to bland biscuits!

The Ultimate Sweet Onion Casserole

 The Ultimate Sweet Onion Casserole

When you think of comfort food, chances are you imagine dishes bubbling with rich cheese, velvety cream, and irresistible golden crusts. This Sweet Onion Casserole checks all those boxes and more. With caramelized sweet onions, a luxurious blend of Gruyere and Parmesan, and a golden breadcrumb topping, this casserole is not just a side dish—it’s a showstopper.

Why This Sweet Onion Casserole Deserves a Spot on Your Table

Whether you’re planning a cozy weeknight dinner, an elegant holiday spread, or a potluck everyone will remember, this casserole delivers. The natural sweetness of the onions deepens as they caramelize, creating an almost jam-like richness. Paired with a buttery, herb-infused cream sauce and a cheesy melt, the dish transforms humble ingredients into something downright luxurious.

It’s the kind of dish people taste once and immediately ask for the recipe. It works beautifully with roasted meats, grilled proteins, or even as a vegetarian main when paired with crusty bread or salad.

Ingredients (with Purpose)

4 large sweet onions: The star of the show. Choose Vidalia, Walla Walla, or Maui onions. Their natural sugars concentrate during caramelization, giving the dish its signature sweetness.

1/4 cup unsalted butter: Used for sautéing the onions and garlic. Adds richness and depth.

3 garlic cloves, minced: Enhances the savory profile and builds aromatic complexity.

1 tsp fresh thyme leaves: Adds an earthy, slightly lemony flavor that balances the sweetness of the onions.

1 cup heavy cream: Forms the creamy base that coats and carries every bite. Its high fat content ensures a velvety texture.

1 cup grated Gruyere cheese: Melts beautifully and adds a nutty, slightly salty flavor that pairs wonderfully with onions.

1/2 cup grated Parmesan cheese: Adds sharpness, depth, and a bit of salt. Complements the Gruyere perfectly.

1/2 cup breadcrumbs: For the crispy, golden topping that contrasts the creamy interior. Panko works well for extra crunch.

Salt and freshly ground black pepper: To taste. Be cautious with salt due to the cheeses’ natural saltiness.

Step-by-Step Instructions

Slice the onions: Peel and thinly slice all the sweet onions. Uniform slices ensure even caramelization.

Sauté the aromatics: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30–60 seconds, until fragrant.

Caramelize the onions: Add the sliced onions to the skillet. Cook for 15–20 minutes, stirring occasionally, until the onions are soft and golden brown. Don’t rush—this slow cooking is essential for flavor.

Add the thyme: Stir in the thyme leaves and let them warm through for 1–2 minutes.

Pour in the cream: Add the heavy cream to the skillet and bring it to a gentle simmer. Let it reduce slightly for 3–5 minutes to thicken.

Add the cheeses: Stir in the Gruyere and Parmesan gradually, allowing them to melt completely into the sauce.

Season: Taste the mixture and season with salt and black pepper as needed.

Transfer to a baking dish: Pour the creamy onion mixture into a greased casserole or baking dish.

Add breadcrumbs: Sprinkle the breadcrumbs evenly over the top. Dot with a little extra butter if you like a super-crisp crust.

Bake: Place in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the top is golden and the casserole is bubbling.

Cool and serve: Let the dish rest for 5 minutes before serving. Garnish with extra thyme if desired.

Pro Tips for Perfect Results

Go low and slow: Caramelization takes time. Don’t rush the onions or they’ll burn before they brown.

Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Breadcrumb variations: Try crushed Ritz crackers or homemade croutons for a buttery, textured topping.

Cheese swap: No Gruyere? Try Fontina, Emmental, or sharp white cheddar.

Make it ahead: You can assemble the casserole a day in advance and bake before serving.

Serving Suggestions

This casserole pairs beautifully with a wide variety of mains and sides. Here are some winning combinations:

Grilled steak or roast chicken – The creamy texture complements bold proteins perfectly.

Holiday ham or turkey – A crowd-pleaser during Thanksgiving, Christmas, or Easter.

Crisp green salad – Balance out the richness with a light vinaigrette-based salad.

Crusty artisan bread – Scoop up every last bit of creamy onion goodness.

As a main course: Serve with a fried egg on top for a decadent vegetarian entrée.

Why People Love This Sweet Onion Casserole

What sets this dish apart is its ability to impress without being fussy. It’s gourmet enough to serve to guests, yet simple enough for a weeknight meal. It’s a Southern classic, a French gratin, and a cozy family favorite all rolled into one. Every bite delivers layers of flavor—from sweet to savory to creamy to crisp.

Reviewers rave about how it turns skeptics into onion lovers and how it disappears quickly at every gathering. If you’re looking for something new, comforting, and utterly delicious, this is the recipe you’ve been waiting for.

Final Thoughts

This Sweet Onion Casserole is proof that simple ingredients, when treated with care, can become something truly extraordinary. With just a handful of pantry staples and a bit of time, you can create a dish that’s creamy, cheesy, comforting, and unforgettable. Whether it’s for a holiday table or a casual dinner, this recipe delivers elegance and flavor in every spoonful.

Go ahead—make this dish once, and you’ll understand why it earns a permanent spot in every home cook’s recipe box.

She Wasn’t Born Mine, But Love Made Her My Daughter

 She Wasn’t Born Mine, But Love Made Her My Daughter

She Called Me “Daddy”—And I Chose to Stay

When I first stepped into her life, I wasn’t sure where I belonged. Would she accept me? Would she keep her distance? Kids don’t always voice their doubts, but they feel them deeply when someone new steps into a parental role.

What I didn’t expect was how much she would teach me—about love, trust, and patience that stretches far beyond limits I thought I had.

She was just four when she first called me “Daddy.” I hadn’t asked for it. I hadn’t even hoped for it. It came out naturally, like her heart already knew what her lips were saying. That moment changed me. It taught me that love doesn’t need biology to be real, lasting, or profound.

Growing Up Side by Side

She’s thirteen now—on the edge of adolescence, navigating change, emotion, and uncertainty. Her biological father drifts in and out of her life, making promises he doesn’t keep, disappearing without explanation.

She rarely talks about it, but I see it in her eyes—the quiet ache, the questions she doesn’t ask, the disappointment she doesn’t voice.

One night, she sent me a simple text:

“Can you come get me?”

No details. No context. Just a need—for someone steady.

I didn’t hesitate. I grabbed my keys and went.

The Ride That Said Everything

She climbed into the car with a small bag and a heavy silence. Not angry. Just tired—the kind of tired that comes from carrying invisible weight.

We drove quietly, the hum of the road filling the space between us. Then, softly, she said:

“Thanks for always coming. I believe in you.”

Those words hit me harder than any grand gesture ever could. They were quiet. Honest. True.

And they reminded me of something I’ve always known deep down:

Being a dad isn’t about titles or DNA. It’s about showing up. Every day. In the small, steady ways that tell a child, “You’re safe. You’re seen. I’m here.”

What Being a Dad Really Means

It’s not the vacations or the birthday gifts that build the bond. It’s the everyday moments—the school pickups, the late-night chats, the quiet dinners where nothing needs to be said.

It’s the consistency. The presence. The unspoken promise:

“I’m not going anywhere.”

Every time she rides in my car, helps me without asking, or simply chooses to be near me, she strengthens a bond that runs deeper than blood.

Love Is a Choice

That night, I realized again what I’ve come to believe:

Fatherhood isn’t something that happens by accident. It’s a choice.

I chose her. I chose to love her, to be reliable, to be the one who stays.

And in her own way, she chose me too. She chose to trust me. To let me in. To call me “Daddy” when she was ready.

That mutual choice is what holds us together.

The Kind of Love That Lasts

Some days, being a dad means making her laugh until she snorts at the dinner table. Other days, it means giving her space, waiting quietly until she’s ready to talk.

It’s not always easy. But it’s always worth it.

Because kids don’t measure love in grand gestures. They measure it in presence. In reliability. In how often you show up when they need you most.

Parenthood isn’t defined by genetics. It’s defined by love, loyalty, and the daily decision to be someone a child can count on.

Every day, I choose to walk into her life. And the greatest gift is knowing—she chooses me too.

Farmers Casserole

 Farmers Casserole

INGREDIENTS :

6 cups frozen shredded hash brown potatoes

2 cups Monterey Jack cheese, shredded

2 cups cooked ham, diced

½ cup green onions, chopped

8 large eggs, beaten

2 (12 oz) cans evaporated milk

½ teaspoon garlic salt

¼ teaspoon freshly ground black pepper

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Instructions:

1. Preheat oven to 350°F (if baking immediately).

2. Assemble the casserole:

Lightly grease a 9×13-inch baking dish.

Spread the hash browns evenly in the bottom.

Layer with cheese, diced ham, and green onions.

3. Mix the egg mixture:

In a large bowl, whisk together the eggs, evaporated milk, garlic salt, and pepper.

Pour evenly over the casserole.

4. Bake:

If baking right away: Bake uncovered for 1 hour 15 minutes, or until the center is set.

If refrigerated overnight: Bake uncovered for 1 hour 30 minutes.

5. Cool slightly before serving for best texture.