Italian Drunken Noodles is a fantastic fusion dish: wide noodles, Italian sausage, peppers, tomatoes, wine, garlic, herbs… rich, savory, a little spicy, and incredibly comforting.

Here’s a perfect, flavorful recipe for you:

---

🇮🇹🍷 Italian Drunken Noodles

Serves: 4

Cook Time: ~30 minutes

---

Ingredients

For the noodles

• 12 oz wide egg noodles (or pappardelle/fettuccine)
• Salt for boiling water

For the sauce

• 1 lb Italian sausage (mild or hot; casings removed if linked)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1–2 bell peppers, sliced (red and yellow taste best)
• 1–2 banana peppers or 1 jalapeño, sliced (optional for heat)
• 1 (14.5 oz) can diced tomatoes
• 1/3 cup white wine (or red — both work)
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 tsp dried basil (or 1 tbsp fresh)
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• Salt & black pepper
• 2 tbsp olive oil (if needed)
• Fresh parsley or basil, for garnish
• Freshly grated Parmesan, for serving

---

Instructions

1. Cook the noodles

Boil the noodles according to package directions until al dente.
Drain and set aside (toss lightly with olive oil to prevent sticking).

---

2. Brown the sausage

In a large skillet or Dutch oven over medium-high heat:

1. Add the sausage and break it apart.
2. Cook until browned and crispy around the edges.
3. Remove to a plate if there's a lot of grease (leave 1–2 tbsp in the pan).

---

3. Sauté the vegetables

Add in:

• Onion
• Bell peppers
• Banana pepper/jalapeño (optional)

Sauté 5–7 minutes until softened and lightly browned.

Add the garlic and cook 30 seconds.

---

4. Build the sauce

Stir in:

• Tomato paste
• Italian seasoning
• Basil
• Red pepper flakes

Cook 1–2 minutes until the paste darkens slightly.

Add:

• The wine (deglaze and scrape the pan)
• The diced tomatoes

Bring to a low simmer.

Return the sausage to the pan and simmer 5–10 minutes to meld flavors.

Taste and season with salt and pepper.

---

5. Combine

Add the cooked noodles to the sauce and toss until everything is well coated.

Simmer 2 more minutes so the noodles absorb the flavor.

---

6. Serve

Top with:

• Fresh basil or parsley
• Plenty of grated Parmesan
• More crushed red pepper if you like heat

---

Taco Soup

Here is the recipe:

Ingredients:

*   1 pound ground beef

*   1 onion, chopped

*   2 cloves garlic, minced

*   1 packet taco seasoning

*   4 cups beef broth

*   1 (14.5 ounce) can diced tomatoes, undrained

*   1 (10 ounce) can Rotel tomatoes and chilies, undrained

*   1 cup shredded cheddar cheese

*   1/2 cup sour cream

*   Optional toppings: avocado, cilantro, lime wedges

Instructions:

1.  Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess grease.

2.  Add the onion and garlic to the pot and cook until softened, about 5 minutes.

3.  Stir in the taco seasoning, beef broth, diced tomatoes, and Rotel tomatoes and chilies. Bring to a boil, then reduce heat and bsimmer for 15 minutes.

4.  Stir in the cheddar cheese and sour cream until melted and combined.

5.  Serve hot, garnished with your favorite toppings.

100 Year Old Fruit Cake

100-Year-Old Fruit Cake

Ingredients:

1 teaspoon vanilla extract

2 cups all-purpose flour

2 cups mixed dried fruit

4 large eggs

1/2 teaspoon salt

1 cup unsalted butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup rum

1 teaspoon baking powder

1 cup brown sugar

1 cup chopped nuts

Steps:

1. Soak the dried fruit in rum overnight.

2. Preheat the oven to 325°F (165°C).

3. In a bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.

4. In another bowl, cream the butter and sugar until light and fluffy.

5. Beat in the eggs one at a time, then stir in the vanilla.

6. Gradually blend in the flour mixture.

7. Fold in the soaked fruit and chopped nuts.

8. Pour the batter into a greased and floured loaf pan.

9. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

11. Wrap the cooled cake in cheesecloth soaked in rum, then in foil, and age for at least a week before serving.

Knockoff Orange Julius

First time I had this was in the West Edmonton Mall.

🍊 Classic Orange Julius (the OG way!)

I made the original Orange Julius yep, the one from the 1920s that actually used an egg! 🥚✨ It’s creamy, frothy, and tastes like a dreamsicle in a cup.

Recipe:

To a blender, add:

 • 6 oz frozen orange juice concentrate (or ¾ cup orange juice)

 • 1 cup milk

 • 1 egg 

 • ¼ cup sugar

 • 1 tsp vanilla extract

 • 1 cup ice

Blend until smooth and foamy  that’s it! Pour, sip, and feel the nostalgia 🍊💭

Bacon Ranch Chicken Salad

Bacon Ranch Chicken Salad

Creamy • Crunchy • Flavor-Packed • Perfect for Meal Prep

Ingredients:

2 cups cooked chicken breast, shredded or cubed

4 slices bacon, cooked and crumbled

1/2 cup cheddar cheese, shredded

1/4 cup red onion, finely chopped

1/2 cup celery, finely chopped

1/4 cup green onions, chopped

1/2 cup mayonnaise

1/4 cup ranch dressing

Salt and pepper, to taste

⸻

Instructions

1. Cook the Bacon

Cook bacon until crisp.

Drain on paper towels and crumble.

Set aside to cool.

⸻

2. Prepare the Chicken

Use cooked chicken breast — rotisserie chicken, leftover chicken, or meal-prepped chicken all work well.

Cube or shred into bite-sized pieces.

⸻

3. Mix the Sauce

In a medium bowl, whisk together:

 • mayonnaise

 • ranch dressing

 • salt and pepper

Taste and adjust seasoning as needed.

⸻

4. Combine Everything

In a large mixing bowl, add:

 • chicken

 • bacon

 • cheddar cheese

 • red onion

 • celery

 • green onions

Pour the dressing over the top and fold gently until everything is evenly coated.

⸻

5. Chill

Cover and refrigerate for at least 30 minutes to let the flavors blend.

(This makes it even better!)