Homemade Tortilla

Ingredients

3 cups unbleached all purpose flour 440g

1 teaspoon kosher salt 5g

1 ¼ teaspoon baking powder⅐ 6g

1 cup hot water, just boiled 240g

⅓ cup melted butter 75g

Instructions

In a large mixing bowl, combine the all purpose flour, salt, and baking powder. Whisk to combine well.

Make a well in the center of the dry ingredients, and pour in the melted butter and hot water. Use a wooden spoon or Danish dough whisk to incorporate the wet ingredients into the dry. Make sure to scrape the sides of the bowl, and mix until there are no dry patches of flour, but do not over mix.

Use your hands to gently knead the dough for about 30 seconds, and gather the dough together into a ball. Place the dough ball back into the bowl, and cover. Let the dough rest at room temperature for 15 minutes.

Pour the dough out onto a lightly floured surface, and divide the dough into 8 larger or 10 smaller, equal pieces. Roll each piece into a round ball.

Flour your surface again, and sprinkle a bit of flour on top of the dough.

Roll each piece out into a circle, about 9" in diameter. Try to get the tortillas as thin as possible. If you're using this recipe to make Gorditas (a thicker version of flour tortillas), make them 7-8 inches in diameter.

Heat a large nonstick pan over medium low heat. Place the tortillas into the dry pan, one at a time. Cook for 2 minutes on one side, until bubbles start to form on the surface of the dough. Take a peak to see if there are 3-4 golden brown spots on the underside of the dough. Flip, then cook for another 2 minutes. Repeat with the remaining pieces of dough.

Once the tortillas are cooked, wrap them in a clean kitchen towel to keep the warm and soft. Serve immediately, and make the best burritos, quesadillas, or tacos ever!

Sweet and Sour Meatballs

Sweet and Sour Meatballs

Ingredients:

For the Meatballs:

2 pounds ground beef

1 cup breadcrumbs

1 large onion, shredded or finely chopped

2 large eggs

½ teaspoon garlic powder

Salt and pepper, to taste

For the Sweet and Sour Sauce:

3 tablespoons rice vinegar

⅓ cup brown sugar, packed

1 cup chicken broth (low sodium)

⅓ cup ketchup

1 tablespoon tomato paste

¼ cup pineapple juice (from canned pineapple)

½ teaspoon cornstarch

1 teaspoon salt

For the Vegetables:

1 tablespoon vegetable oil

1 large onion, diced

2 cloves garlic, minced

1 medium red bell pepper, cut into 1-inch pieces

1 medium green bell pepper, cut into 1-inch pieces

½ cup pineapple chunks

Instructions:

In a large bowl, mix ground beef, breadcrumbs, shredded onion, eggs, garlic powder, salt, and pepper until well combined. Form into 1-inch meatballs.

Heat vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides, then remove and set aside.

In the same skillet, sauté the diced onion, minced garlic, and bell peppers for 3-4 minutes until slightly softened.

In a small bowl, whisk together rice vinegar, brown sugar, chicken broth, ketchup, tomato paste, pineapple juice, cornstarch, and salt until smooth.

Pour the sauce into the skillet, stirring continuously until it thickens.

Return the meatballs to the skillet, ensuring they are well-coated in the sauce. Add pineapple chunks and let everything simmer for 10-15 minutes until the meatballs are cooked through.

Serve hot over rice or noodles.

Servings: 6-8

Creamiest Crockpot Mac & Cheese

Crockpot Creamy Mac

16 oz Macaroni noodles

8oz shredded cheddar

8oz shredded Colby jack (or Monterrey jack)

4-6oz shredded Parmesan 

8oz cream cheese

2 cups milk

8oz sour cream

1 tbsp garlic powder, dry mustard

2tsp Paprika

Salt and pepper too taste

Optional Cajun seasoning too taste

Pre boil macaroni noodles, drain and pour into crockpot, add all ingredients except sour cream, cook on low for 2 1/2 hours stirring every 30 mins

Last 30 mins toss in sour cream

Put on keep low to thicken, if too thick for your liking add milk as needed to thin it out

No-Bake Chocolate Chip Salted Caramel Cookies

Excellent pick — the chocolate chip version takes these no-bake cookies from delicious to decadent! 🍫✨
Here’s how to make them perfectly fudgy, rich, and a little gooey from the caramel.

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🍪 No-Bake Chocolate Chip Salted Caramel Cookies

Ingredients

• ½ cup (1 stick) unsalted butter
• 1 ½ cups granulated sugar (or 1 cup sugar + ½ cup brown sugar)
• ½ cup milk
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ⅓ cup caramel sauce (thick, not runny)
• 1 teaspoon vanilla extract
• 3 cups quick oats
• ¾ cup semi-sweet or milk chocolate chips
• Finishing touch: flaky sea salt for sprinkling

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Instructions

1. Prepare your tray:
   Line a baking sheet with parchment or wax paper.

2. Make the chocolate base:
   In a medium saucepan, combine the butter, sugar, milk, cocoa, and salt.
   Bring to a boil over medium heat, stirring constantly.
   Once boiling, let it bubble for 1½ to 2 minutes (this helps it set properly).
   Remove from heat.

3. Add caramel and vanilla:
   Stir in caramel sauce and vanilla extract until smooth and glossy.

4. Add oats:
   Stir in the oats until well combined. The mixture should be thick and slightly sticky.

5. Cool slightly before adding chips:
   Let the mixture rest for 3–5 minutes so it’s warm but not hot — you don’t want the chocolate chips to fully melt.

6. Fold in chocolate chips:
   Stir them in gently so some melt into ribbons of chocolate and some stay intact.

7. Form cookies:
   Drop spoonfuls onto the prepared tray. Flatten a little if you prefer.
   Sprinkle a tiny bit of flaky sea salt on top of each cookie.

8. Set:
   Let them cool at room temperature for 30–45 minutes (or chill for 20 minutes in the fridge).

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Storage

• Store in an airtight container at room temp for up to 5 days or in the fridge for a week.
• For longer storage, freeze up to 3 months — just layer with parchment between cookies.

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Chocolate Bar Sandwich

OK, this really doesn't have a chocolate bar in the sandwich, but it sort of tastes like it.

Tonya and I were neighbors and her son, Floyd, used to like coming over to play with my daughters, as we had a Nintendo game. 

It was lunch time and I made them each a chocolate bar sandwich and a glass of milk.

After they were done playing, Floyd tells his mother, he had a chocolate bar sandwich over at Mitch's house.

Of course Tonya come over to find out what I had fed to her son.

Ingredients 

2 slices of white bread

2 Tbsp peanutbutter 

2 Tbsp Nutella 

Directions 

Kids don't eat whole wheat bread.  

One slice of bread, spread the peanutbutter. Other slice, spread the Nutella. 

You just made a chocolate bar sandwich.

Ta da

Deep Hamburger, Sausage & Pepperoni Pie

❤️❤️Here Is The Full Recipe❤️❤️

Ingredients:

1 pound (450 g) ground beef

½ pound (225 g) beef sausage (Italian or smoked, casing removed if necessary)

1 cup pepperoni slices

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

1 cup sliced mushrooms (optional but adds great flavor)

1 cup bell peppers, sliced (mix of red, green, and yellow)

1 cup pizza or marinara sauce

2 cups shredded mozzarella cheese

½ cup shredded cheddar cheese (optional for extra richness)

2 eggs (helps bind the pie if baking crustless)

¼ cup grated Parmesan cheese

🔪 Instructions:

Preheat oven to 375°F (190°C). Lightly grease a deep 9x9-inch baking dish or pie dish.

Cook the meats:

In a large skillet over medium-high heat, cook the ground beef and sausage together until browned. Drain any excess grease.

Add flavor:

Stir in the chopped onion and garlic. Cook 2–3 minutes until softened and fragrant.

Add seasoning & sauce:

Mix in Italian seasoning, salt, pepper, and pizza sauce (or marinara). Stir well, then let simmer for 3–5 minutes.

Add extras:

Stir in mushrooms, bell peppers, and half the pepperoni slices. Remove from heat.

Layer the pie:

Spread half the meat mixture into the bottom of your baking dish.

Sprinkle 1 cup of mozzarella over it.

Add the remaining meat mixture on top.

In a small bowl, whisk together eggs and Parmesan cheese, then pour evenly over the top (optional for structure).

Top with the remaining mozzarella, cheddar, and the rest of the pepperoni slices.

Bake:

Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden brown.

Cool & Serve:

Let it rest 5 minutes before slicing. Serve warm with a side salad or garlic bread if desired.

Honey Butter Skillet Corn

Honey Butter Skillet Corn 🌽

Ingredients:

- 2 tablespoons butter (salted preferred)

- 2 tablespoons honey

- 1 bag (16 oz) frozen corn

- 2 ounces cream cheese, cut into chunks

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

Directions:

1. In a skillet pan, melt the butter and honey over medium-high heat. Once melted, add the frozen corn and cook for 5-8 minutes, stirring occasionally, until the corn is cooked through.

2. Add the chunks of cream cheese, salt, and black pepper to the skillet. Stir everything together and let it cook for another 3-5 minutes, stirring occasionally, until the cream cheese is melted and the mixture is well combined.

3. Serve the Honey Butter Skillet Corn immediately. Any leftovers can be stored in a covered container in the fridge.

Prep Time: 5 min

Cooking Time: 10 min

Total Time: 15 min

Servings: 6

Nova Scotia Ginger and Molasses Cookies

🍪✨ Nova Scotia Ginger Molasses Cookies — A Soft & Chewy Maritime Favorite!

Step away from the crafts for a minute and let’s bake something that feels like home. 💛

These classic Ginger Molasses Cookies from Nova Scotia are soft, chewy, and perfectly spiced — the kind of cookie that makes your kitchen smell like comfort and holiday memories.

🥣 What You’ll Need:

2¼ cups all-purpose flour

2 tsp ground ginger

1 tsp cinnamon

½ tsp ground cloves

½ tsp salt

2 tsp baking soda

¾ cup unsalted butter (softened)

1 cup white sugar (plus extra for rolling)

1 large egg

¼ cup fancy molasses

👩‍🍳 How to Make It:

1️⃣ Preheat Oven: 350°F (175°C). Line a baking tray with parchment paper.

2️⃣ Mix Dry Ingredients: In a bowl, whisk together flour, ginger, cinnamon, cloves, salt, and baking soda.

3️⃣ Cream Butter & Sugar: In another bowl, beat softened butter and sugar until light and fluffy.

4️⃣ Add Egg & Molasses: Mix in the egg and molasses until smooth.

5️⃣ Combine Dough: Stir dry ingredients into wet mixture until a soft dough forms.

6️⃣ Shape Cookies: Roll dough into 1-inch balls, then roll each in sugar.

7️⃣ Bake: Place on tray, flatten slightly, and bake for 8–10 minutes until just set.

8️⃣ Cool: Rest on tray for 2 minutes before transferring to a wire rack.

🍂 Enjoy them warm with tea or pack them into tins for sharing — a true East Coast classic!

Copycat Manwich

I asked ChatGPT: Do you have a copycat recipe for a Manwich?

Absolutely! Here’s a copycat Manwich (Sloppy Joe Sauce) recipe that tastes just like the classic canned version — maybe even better:

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🍔 Homemade Manwich Copycat Sauce

Ingredients

• 1 lb ground beef (or ground turkey, chicken, or plant-based meat)
• 1 tbsp vegetable oil (if your meat is lean)
• ½ cup finely chopped onion
• ¼ cup finely chopped green bell pepper
• 1 clove garlic, minced
• 1 cup tomato sauce
• ½ cup ketchup
• 2 tbsp tomato paste
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tsp chili powder (optional for a bit of kick)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika
• ⅛ tsp cayenne pepper (optional for mild heat)

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Instructions

1. Cook the meat:
   In a large skillet over medium heat, cook ground beef until browned. Drain excess fat if needed.

2. Add the aromatics:
   Stir in the onion, bell pepper, and garlic. Cook for 3–4 minutes, until softened.

3. Add the sauce ingredients:
   Stir in tomato sauce, ketchup, tomato paste, brown sugar, Worcestershire sauce, mustard, and seasonings.

4. Simmer:
   Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until thickened to your liking.

5. Serve:
   Spoon the mixture onto toasted hamburger buns or sandwich rolls.

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🧑‍🍳 Optional Tweaks

• Sweeter: Add an extra tablespoon of brown sugar or a squirt of BBQ sauce.
• Tangier: Add a teaspoon of apple cider vinegar.
• Chunkier: Add a few tablespoons of finely diced tomatoes or a spoonful of tomato relish.

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Smoky Dark Chocolate Chili

You’re in for a treat! Here’s a rich, hearty Smoky Dark Chocolate Chili that uses just enough chocolate to add depth without being sweet.

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🌶️ Smoky Dark Chocolate Chili

Serves: 6
Prep Time: 20 minutes
Cook Time: 1½–2 hours

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Ingredients

• 1 ½ lb (680 g) ground beef (or a mix of beef and pork)
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 3 cloves garlic, minced
• 1 ½ tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon (optional, but complements the chocolate)
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (adjust to taste)
• 1 can (28 oz / 796 mL) crushed tomatoes
• 1 can (15 oz / 425 mL) tomato sauce or diced tomatoes
• 1 can (15 oz / 425 mL) kidney beans, drained and rinsed
• 1 can (15 oz / 425 mL) black beans, drained and rinsed
• ½ cup beef broth (or water)
• 1 tsp salt, more to taste
• ½ tsp black pepper
• 1 tbsp apple cider vinegar or lime juice (for brightness)
• 1 oz (30 g) dark chocolate (70% or higher), chopped

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Instructions

1. Brown the meat:
   In a large heavy pot or Dutch oven, cook the beef over medium heat until browned. Drain excess fat if needed.

2. Sauté the vegetables:
   Add the onion and bell pepper. Cook 5–7 minutes until softened. Add garlic and cook 1 minute more.

3. Add spices:
   Stir in chili powder, cumin, smoked paprika, cinnamon, oregano, cayenne, salt, and pepper. Cook about 1 minute to bloom the flavours.

4. Add tomatoes and beans:
   Stir in crushed tomatoes, tomato sauce, beans, and beef broth. Bring to a simmer.

5. Simmer gently:
   Cover partially and cook on low for at least 1 hour (longer if possible), stirring occasionally until thick and rich.

6. Finish with chocolate:
   Stir in the dark chocolate until fully melted. Add vinegar or lime juice and adjust seasoning.

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Serving Ideas

• Garnish with shredded cheddar, sour cream, green onions, or fresh cilantro.
• Serve with cornbread, rice, or tortilla chips.

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Old-Fashioned Butterscotch Bread Pudding

In my earlier request for recipe recommendations you had said you have a desert for me to try.

Yes, I did! 🍰 Based on your past recipe choices — hearty comfort foods like Boston Baked Beans & Sausage Pie, Cheesy Potato & Ham Casserole, and Deli-Style Turkey Loaf — I thought you’d enjoy something homey and classic for dessert, too.

Here’s the one I had in mind for you:

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Old-Fashioned Butterscotch Bread Pudding

🧈 Ingredients

• 4 cups cubed day-old bread (brioche, challah, or sandwich bread)
• 2 cups milk
• ½ cup heavy cream
• ¾ cup packed brown sugar
• 3 large eggs
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• ½ tsp salt
• ½ cup butterscotch chips (optional but lovely)
• Optional: a handful of raisins or chopped pecans

🍮 Sauce (optional but heavenly)

• ½ cup brown sugar
• ¼ cup butter
• ¼ cup heavy cream
• ½ tsp vanilla extract

🥣 Directions

1. Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish.
2. Place bread cubes in the dish. Sprinkle with butterscotch chips, if using.
3. In a bowl, whisk together milk, cream, eggs, brown sugar, melted butter, vanilla, and salt. Pour over the bread and press lightly to soak.
4. Let it sit 10–15 minutes so the bread absorbs the custard.
5. Bake for 40–45 minutes, or until golden and set in the center.
6. For the sauce: melt butter and brown sugar in a saucepan over medium heat. Add cream, stir until smooth, and cook 2 minutes. Stir in vanilla.
7. Serve warm pudding drizzled with sauce (and maybe a dollop of whipped cream).

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Deli-Style Turkey & Cheese Loaf

Earlier you mentioned Deli-Style Turkey & Cheese Loaf. Do you have the recipe for this?

Oh yes — that’s a great one! Here’s a full Deli-Style Turkey & Cheese Loaf recipe that works perfectly if you’re using a stainless-steel meat press (like the ones from Amazon). It gives you a sliceable, sandwich-ready loaf with that classic deli texture and flavour.

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🧀 Deli-Style Turkey & Cheese Loaf

Ingredients

For the loaf:

• 2 lbs (900 g) cooked turkey breast (rotisserie or leftover turkey), skin removed
• 1 tsp salt
• 1 tsp sugar
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp white pepper (or black pepper if preferred)
• 1 tsp smoked paprika (optional, for colour and flavour)
• 1½ tsp curing salt (optional, gives pink deli colour; omit if not curing)
• 2 tsp cornstarch (binds moisture)
• ½ cup cold chicken or turkey broth
• 1 large egg white (helps emulsify)
• ½ cup finely diced or shredded cheese (Swiss, cheddar, or Monterey Jack are great choices)

Optional Add-Ins:

• 1 Tbsp Dijon or yellow mustard for tang
• 2 Tbsp finely minced parsley or chives
• A pinch of cayenne or crushed red pepper for mild heat

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Instructions

1. Prep the Turkey:
   Roughly chop the cooked turkey and place it in a food processor. Pulse until it forms a fine, almost paste-like texture — similar to ground meat.

2. Season & Mix:
   Add the salt, sugar, spices, cornstarch, curing salt (if using), and egg white. Pulse until fully combined.
   Gradually pour in the cold broth while pulsing until it’s evenly mixed and smooth but not liquidy.

3. Add Cheese:
   Fold in your shredded or finely diced cheese by hand to keep texture contrast.

4. Pack into Meat Press:
   Lightly grease the inside of your meat press with oil or nonstick spray. Pack the mixture in tightly to avoid air pockets.
   Secure the lid and lock it down.

5. Cooking Options:

   • Oven: Place the press in a water bath (baking dish with hot water halfway up the side) and bake at 325°F (160°C) for about 1 hour 15 minutes, or until internal temp reaches 165°F (74°C).
   • Sous Vide: Cook sealed press at 165°F (74°C) for 2 hours for a smoother texture.

6. Cool & Chill:
   Once cooked, remove from the press, drain any liquid, and let cool completely. Wrap tightly in plastic wrap and refrigerate at least 8 hours (overnight) before slicing.

7. Slice & Serve:
   Slice thinly for sandwiches, cube for salads, or serve thick with crackers and mustard.

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🥪 Serving Suggestions

• Excellent cold in sandwiches with lettuce and tomato.
• Try it grilled on rye with a little mustard and Swiss.
• Makes a great protein for wraps or breakfast sandwiches.

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Homemade Cheesy Potato & Ham Casserole

I had asked ChatGPT for a new recipe based on my previous requests.

Ok, you had mentioned: Homemade Cheesy Potato & Ham Casserole. What is the recipe, please.

Absolutely! Here’s a delicious Homemade Cheesy Potato & Ham Casserole — creamy, comforting, and perfect for using up leftover ham.

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🧀 Homemade Cheesy Potato & Ham Casserole

Ingredients

• 4 cups peeled and diced potatoes (about 4 medium)
• 2 cups cooked ham, cubed
• 1 small onion, finely chopped
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups milk
• ½ cup chicken broth (or water)
• 1 cup shredded cheddar cheese (plus ½ cup for topping)
• ½ cup sour cream (optional for extra creaminess)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder (optional)
• ¼ tsp paprika (optional, for color)
• Topping (optional):
  • ½ cup breadcrumbs mixed with 1 tbsp melted butter

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Instructions

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

2. Cook the potatoes:
   Boil diced potatoes in salted water for 7–8 minutes, until just fork-tender (not mushy). Drain and set aside.

3. Make the cheese sauce:

   • In a saucepan, melt butter over medium heat.
   • Stir in flour and cook for 1 minute (this makes a roux).
   • Gradually whisk in milk and broth. Cook until the sauce thickens, about 3–4 minutes.
   • Stir in cheese until melted and smooth.
   • Add sour cream (if using), salt, pepper, and garlic powder.

4. Combine:
   In a large bowl, mix potatoes, ham, onion, and cheese sauce until everything is well coated.

5. Assemble:
   Pour mixture into the prepared baking dish.
   Sprinkle with remaining cheese, and optionally the buttery breadcrumbs.

6. Bake:
   Bake uncovered for 25–30 minutes, until bubbly and golden brown on top.

7. Cool & Serve:
   Let sit for 5–10 minutes before serving to let the sauce thicken.

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🍽️ Serving Suggestions

• Serve with a green salad or steamed veggies.
• Excellent for breakfast, brunch, or dinner.
• Leftovers reheat beautifully!

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Boston Baked Beans and Sausage Pie

I asked ChatGPT if it had a recommendation for a recipe based on my past requests.

What is the recipe for Boston Baked Beans and Sausage Pie?

(FYI, the image is also generated using ChatGPT)

Perfect choice, Mitch — Boston Baked Bean and Sausage Pie is hearty, old-school, and right up your alley. It’s like baked beans, bangers, and pot pie all rolled into one dish. Here’s a traditional-style recipe made for a home cook who likes flavor and substance.

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🥧 Boston Baked Bean & Sausage Pie

Ingredients

For the filling:

• 3 cups baked beans (homemade or canned — use your own if you’ve got them)
• 1 lb (450 g) thick sausages (pork, beef, or bangers), cut into chunks or coins
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp molasses (or brown sugar for a lighter sweetness)
• 1 tbsp mustard (yellow or Dijon)
• 1 tbsp ketchup or tomato paste
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• 1 tbsp oil or butter (for frying)

For the topping:

• 1 cup flour
• 1½ tsp baking powder
• ¼ tsp salt
• 2 tbsp cold butter, cubed
• ½ cup milk (plus a bit more if needed)
  —OR— use 1 sheet of ready-made pie crust or biscuit dough if you want it easy.

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Instructions

1. Cook the sausages

   • In a skillet, heat oil over medium heat. Brown the sausage pieces until golden on all sides. Remove and set aside.

2. Sauté the onions and garlic

   • In the same skillet, sauté onions until soft and lightly golden. Add garlic and cook for 30 seconds more.

3. Make the sauce

   • Stir in molasses, mustard, ketchup (or tomato paste), vinegar, and Worcestershire.
   • Add the baked beans and browned sausage back in. Stir gently until everything’s well combined.
   • Taste and adjust with salt and pepper.

4. Assemble the pie

   • Pour the bean-and-sausage mixture into a greased 9-inch pie dish or deep baking dish.

5. Make the biscuit topping

   • Mix flour, baking powder, and salt in a bowl. Cut in butter until crumbly. Stir in milk until it forms a soft dough.
   • Drop spoonfuls of dough over the filling, or roll it out to cover the top.

6. Bake

   • Bake at 400°F (200°C) for 25–30 minutes, or until the topping is golden brown and cooked through.

7. Serve

   • Let cool for 5–10 minutes before serving. It’s great with a bit of coleslaw or a green salad on the side.

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Optional additions

• Add ½ cup cooked bacon or salt pork for a smoky flavor.
• A pinch of smoked paprika adds depth.
• Use maple syrup instead of molasses for a New England twist.

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Knockoff Velveeta Cheese

I asked ChatGPT if it had a recipe for Velveeta cheese 

This is the ingredients in Velveeta cheese 

Obviously, our homemade version is going to have a lot less.

Yes! You can make a Velveeta-style processed cheese at home — smooth, melty, and great for sauces, dips, or mac and cheese. Here’s a reliable knockoff recipe that gets you very close to the real thing:

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🧀 Homemade Velveeta Cheese Substitute

Ingredients:

• 1 tablespoon unflavored gelatin
• ½ cup cold water
• 1 cup boiling water
• 3 cups (about 12 oz) shredded mild cheddar cheese (or a mix of cheddar and Colby for milder flavor)
• ½ cup dry milk powder
• ½ teaspoon salt

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Instructions:

1. Prepare gelatin:
   In a small bowl, sprinkle gelatin over the ½ cup cold water. Let it sit for 5 minutes to bloom.

2. Dissolve:
   Add 1 cup boiling water to the gelatin and stir until completely dissolved.

3. Blend:
   In a blender or food processor, combine the shredded cheese, dry milk powder, and salt.
   Pour in the hot gelatin mixture and blend on high until completely smooth — it will look like thick, creamy cheese sauce.

4. Mold it:
   Quickly pour the mixture into a lightly greased loaf pan or container. Smooth the top.

5. Chill:
   Cover and refrigerate for at least 3–4 hours, or until firm.

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Storage:

• Keeps for 2–3 weeks in the fridge.
• You can slice, grate, or melt it just like Velveeta.

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Optional tweaks:

• Add a pinch of turmeric for color.
• Use 1 teaspoon sodium citrate (if you have it) instead of gelatin — this creates an ultra-smooth melt like commercial cheese.
• For a creamier version, replace ¼ cup of the water with evaporated milk.

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Would you like me to give you a version that melts even better for nachos or queso dip?

Perfect 😄 — here’s the extra-creamy, ultra-melty version that’s ideal for queso, dips, or mac and cheese. This one uses sodium citrate, which is what real cheese processors use to get that silky Velveeta texture.

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🔥 Super-Melty Velveeta Knockoff (Queso-Style)

Ingredients:

• 8 oz (about 2 cups) shredded mild cheddar cheese
• 8 oz (about 2 cups) shredded Monterey Jack or Colby cheese
• ¾ cup whole milk (or evaporated milk for richer flavor)
• 1 teaspoon sodium citrate (melting salt; available online or in brewing supply stores)
• ¼ teaspoon salt
• Optional: a small pinch of turmeric or paprika for color

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Instructions:

1. Heat milk:
   In a small saucepan, heat the milk over medium heat until just below boiling.

2. Add sodium citrate:
   Whisk in the sodium citrate and stir until fully dissolved.

3. Melt cheese:
   Reduce heat to low. Add the shredded cheeses a handful at a time, whisking constantly until each addition is melted and smooth before adding more.

4. Finish:
   Stir in salt and any optional seasonings.
   You’ll end up with a glossy, pourable cheese sauce that firms up slightly as it cools — just like Velveeta.

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To store:

• Pour into a loaf pan or container, smooth the top, and refrigerate for 3–4 hours.
• Once chilled, it slices and melts beautifully.
• Keeps for up to 2 weeks in the fridge.

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Reheating tips:
Warm gently over low heat with a splash of milk or cream — it’ll turn silky again.

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Butterscotch Pie

1 cup brown sugar

5 Tbsp cornstarch 

2 egg yolks

2 cups milk 

Stir and cook til thick 

Remove from heat and stir in 1 Tbsp butter and 1 tsp vanilla

Pour into baked pie shell and chill to set

Beef and Noodle Casserole

Beef and Noodle Casserole

Hearty Beef and Noodle Bake with a Creamy Twist

Ingredients:

1 pound ground beef

8 ounces egg noodles

1 onion, chopped

2 cloves garlic, minced

1 can (10.5 ounces) cream of mushroom soup

1 cup beef broth

1 cup frozen mixed vegetables

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup breadcrumbs

2 tablespoons olive oil

Directions:

Preheat oven to 350°F (175°C).

In a large pot, cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic for 2-3 minutes, or until the onion is translucent.

Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Stir in the cream of mushroom soup, beef broth, frozen mixed vegetables, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix well and let simmer for 5 minutes.

Combine the cooked egg noodles with the beef mixture, stirring until everything is well incorporated.

Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle shredded cheddar cheese evenly over the top, followed by the breadcrumbs.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 350 kcal | Servings: 6 servings

Copycat Garlic Plus Seasoning

Canadian-style Garlic Plus Seasoning knockoff, crafted to closely match the McCormick Canada Garlic Plus with Herbs & Spices blend. 🇨🇦

That version tends to be brighter, a bit lemony, and more balanced (less salty and garlicky than the U.S. one), with hints of herbs and mild sweetness.

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🇨🇦 Garlic Plus Seasoning (Canadian Copycat)

Ingredients

• 3 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp dried parsley
• 1½ tsp dried basil
• 1½ tsp dried thyme
• 1½ tsp paprika (use sweet paprika — not smoked)
• 1 tsp dried oregano
• 1 tsp lemon zest (or ½ tsp citric acid for longer shelf life)
• 1 tsp sugar
• ¾ tsp salt (or to taste)
• ¾ tsp ground black pepper
• ½ tsp turmeric (for that signature golden color)
• ¼ tsp dried dill (optional, adds a nice bright herby touch)

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Instructions

1. Mix all ingredients thoroughly in a bowl.
2. Store in a tightly sealed jar in a cool, dark place.
3. Shake before each use to remix herbs and powders.

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Tips for Best Flavor

• For a fresher aroma, add the lemon zest just before use.
• If you prefer the “buttery” taste that McCormick’s has, add ¼ tsp powdered butter flavoring or nutritional yeast.
• Want it salt-free? Just skip the salt entirely — it’s still full of flavor.

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Use It On:

• Roasted potatoes 🥔
• Chicken or pork chops 🍗
• Steamed or grilled veggies 🥦
• Garlic toast 🥖
• Scrambled eggs or omelets 🍳

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Creamy Roasted Butternut Squash Pasta

I do like butternut squash.  Roasting it will bring it to the next level!

Ingredients 

1 butternut squash 

2 bulbs garlic

1 onion

Olive oil

1/2 cup chicken stock

1/4 cup heavy cream

1/2 Tbsp smoked paprika 

1 Tbsp brown sugar 

1/4 tsp cumin

1/2 tsp chili flakes 

Salt and pepper to taste

Herbs, 3 to 4 sage leaves, 2 Bay leaves, rosemary and thyme

Parmesan cheese measured with your heart

Pasta of your choice

Stuff you will need 

Baking sheet lined with parchment paper 

Cutting board 

Sharp knife 

Blender

Frying pan

Pot to cook your pasta

Colander 

Directions

Cut the butternut squash in half down the long axis.  Using a spoon, clean out the butternut squash. 

Transfer to the baking sheet. 

Cut the top off the garlic and put that on the baking sheet.  Along with a chunk cut onion.

Drizzle everything with olive oil.

Bake at 300 F.  You will need to take out the garlic and onion as the butternut squash will need to be baked till fork tender.  This depends on how big the squash is.

Once the squash is cooked, spoon out the squash and transfer to your blender along with the chicken stock, garlic and onion.  Blend till pureed. 

Transfer to your pan and add the remaining ingredients, not the cheese just yet. Cook till your desired consistency.  You might need to add a little more chicken stock if you see it is too thick.  Fish out the bay and sage leafs, along with the rosemary and thyme if you used fresh stuff.

Cook the noodles el dente.  Scoop out some of the pasta water and put aside.  Drain your pasta and add to the sauce.  Add the cheese and some of the pasta water.  

Stir till the cheese is melted.

Serve right away.

Maple Whiskey Beef Jerky

My father LOVED beef jerky.  I didn't mind it, but of course my father would make it so that it was the consistency of shoe leather.

Ingredients 

2 pounds eye of round, or any lean cut of beef

1/3 cup maple syrup

2 shots of your favorite whiskey

1/4 cup soy sauce

1 Tbsp sesame oil 

1 Tbsp chili flakes 

1 Tbsp smoked paprika 

1 Tbsp garlic powder 

A few slices of ginger

A little bit of thyme 

You favorite BBQ Seasoning 

Stuff you will need 

Smoker

Smoker wire rack

Cutting board 

Sharp knife 

Canning jar with lid

Directions

Cut off any fat or silver skin off the meat.

Chill the meat for 30 minutes in the freezer.  This will make it easier to cut.

Cut the meat into thin strips.  Against the grain.

Make sure the canning jar is big enough to hold the marinade and beef.  If not, put everything into a zip lock bag.  Remove as much of the air as you can and put in the fridge for 24 hours.  Make sure to rotate the canning jar or zip lock bag every few hours.

Transfer the beef strips to the wire rack and hit it with your favorite BBQ Seasoning. 

Get the smoker to 200 F.  Smoke the beef for 90 minutes and continue to cook for 5 hours.  Depending on how thick you cut the beef strips.

Jerky should be leathery to the touch, and bendable.

Comments and suggestions are ALWAYS welcome. 

Chocolate Chip Cheesecake Dip

Ok, this one struck me as weird...  but then I thought it through.

Ingredients 

8 oz cream cheese 

1/2 cup softened butter

3/4 cup powdered sugar 

2 Tbsp brown sugar

1/2 tsp vanilla

Pinch of salt 

1 cup mini chocolate chips 

Stuff you will need 

Mixing bowl

Spatula

Stand mixer

Serving bowl

Directions 

To the stand mixer, add everything but the chocolate chips.

Mix everything together.

Mix mix mix 

Transfer to a mixing bowl and fold in the chocolate chips with your spatula.

Transfer to your serving bowl.

In the picture, you can see several items that you can dip.

Comments and suggestions are ALWAYS welcome. 

New England Clam Chowder

I asked ChatGPT: Do you have a recipe for new England clam chowder?

Absolutely! Here’s a classic New England Clam Chowder recipe — creamy, rich, and loaded with clams and potatoes, just like the kind you’d get on the East Coast 🍲

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🦪 New England Clam Chowder

Ingredients

For about 4–6 servings:

• 4 slices bacon, diced
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced (Yukon Gold or russet work best)
• 1 cup bottled clam juice (or reserved from canned clams)
• 1 ½ cups water (or seafood stock)
• 1 bay leaf
• 1 tsp thyme (fresh or ½ tsp dried)
• 2 (6.5 oz / 184 g) cans chopped clams, undrained
• 2 cups half-and-half or heavy cream
• 2 tbsp all-purpose flour
• Salt and freshly ground black pepper, to taste
• Optional: chopped parsley or chives for garnish
• Optional: Oyster crackers or crusty bread, for serving

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Instructions

1. Cook the bacon:
   In a large heavy pot or Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Leave about 2 tbsp of bacon fat in the pot.

2. Sauté vegetables:
   Add butter, onions, and celery. Cook for 5 minutes, until softened. Add garlic and cook 1 minute more.

3. Add potatoes and seasonings:
   Stir in diced potatoes, bay leaf, and thyme. Pour in clam juice and water (or seafood stock). Bring to a boil, then reduce heat and simmer until potatoes are tender — about 10–12 minutes.

4. Thicken the base:
   In a small bowl, whisk flour into the cream or half-and-half until smooth. Slowly pour this into the chowder, stirring constantly. Simmer another 5 minutes until thickened slightly.

5. Add clams:
   Stir in the clams with their juice. Heat through gently for about 3–5 minutes — don’t boil, or the clams can get tough.

6. Season and serve:
   Remove bay leaf. Taste and season with salt and pepper. Top with crispy bacon and sprinkle with parsley or chives.

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🫕 Tips & Variations

• Thicker chowder: Mash a few potatoes right in the pot or add a touch more flour.
• Lighter version: Use milk instead of cream and skip the bacon.
• Fresh clams: Use about 2 lbs fresh clams in the shell, steamed and chopped. Use their strained cooking liquid instead of bottled clam juice.

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Lemon Blueberry Cheesecake Deluxe

This recipe looks pretty good!  Can you imagine bringing this to a house party?  Everyone would be asking for the recipe!

Ingredients 

Crust

2 boxes Lemon Cake Mix, reserve 1 cup

1/2 cup melted butter

2 beaten eggs

2 tsp vanilla extract 

Cheesecake center

1 cup of the reserved lemon cake mix

2 blocks, 16 oz, cream cheese

3 beaten eggs

2 tsp vanilla extract 

1/2 cup sour cream

1/2 cup sugar

1/2 cup whipping cream

1 cup milk

Topping

1 can Blueberry Pie Filling

Stuff you will need 

Mixing bowl

Spatula

Greased 9x13 Pyrex pan 

Stand mixer

Can opener

Spoon

Directions 

In you mixing bowl, add all the ingredients. Using the spatula, mix all the ingredients. 

This will create a dry dough.

Transfer to the greased 9x13 Pyrex pan and spread it out.  Pressing down as you go to create the bottom crust.

Using your stand mixer, add all the cheesecake filler.  

Once it is mixed, add this to you 9x13 Pyrex pan.

Bake at 325 F for about 1 hour, or until you see cracks starting to form on the cheesecake filler.

Allow to fully cool and come to room temperature. 

Empty the can of Blueberry Pie Filling over the cheesecake and spread it out as evenly as possible. 

Chill the cheesecake in the fridge for at least 4 hours.

Cut into squares and enjoy.

Original video:  

https://www.facebook.com/share/v/1JtUd559tQ/

No Fail Dumplings

I am not sure if I have ever met someone that doesn't like dumplings.

I know Mum would make an entire pot of dumplings for my middle brother as he didn't really like chicken soup.

Ingredients 

1 egg lightly beaten

1/2 tsp salt

1 1/2 tsp baking soda

1 1/2 cup all purpose flour 

1/2 cup milk 

Stuff you will need 

Mixing bowl 

Mixing spoon

Stew or soup

Directions 

Mix all your ingredients together. 

Using a spoon, grab dumpling sized portions and gently drop into your boiling soup or stew.

Cook for 20 minutes.

Christmas Jam

 🎄 Christmas Jam is a lovely, festive preserve that’s usually made with cranberries and strawberries, giving it a bright red color and a sweet-tart flavor. It’s spiced with warm holiday flavors like cinnamon and cloves. Perfect for spreading on toast, biscuits, or even serving with a cheese board.

Here’s a tried-and-true recipe:

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🎄 Christmas Jam Recipe

Ingredients (makes about 6 half-pint jars):

• 2 cups cranberries (fresh or frozen, chopped)
• 2 cups strawberries (fresh or frozen, chopped)
• 1 cup orange juice (or apple juice for a milder taste)
• 1 Tbsp lemon juice
• 4 cups granulated sugar
• 1 box (1.75 oz) powdered pectin
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground allspice

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Instructions:

1. Prepare fruit: Chop cranberries and strawberries. If you like a smoother jam, pulse them in a food processor.

2. Cook the fruit: In a large pot, combine cranberries, strawberries, orange juice, lemon juice, and spices. Bring to a gentle boil, stirring often.

3. Add pectin: Stir in the powdered pectin. Bring the mixture to a full rolling boil (one that can’t be stirred down).

4. Add sugar: Stir in all the sugar at once. Return to a rolling boil and boil hard for 1 minute, stirring constantly.

5. Check set: Remove from heat. Skim off any foam. If you want to test the set, put a spoonful on a chilled plate—if it gels, it’s ready.

6. Jar it up: Ladle hot jam into sterilized half-pint jars, leaving ¼ inch headspace. Wipe rims, apply lids and bands.

7. Process: Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).

8. Cool: Remove and let jars rest undisturbed for 24 hours. Check seals before storing.

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✨ This jam keeps about a year in sealed jars. Once opened, refrigerate and use within 3–4 weeks.

Deli-style chicken loaf using a meat press and a rotisserie chicken by ChatGPT

Can you make deli chicken loaf using a meat press and a cooked rototisserie chicken?

Yes—you can definitely make a deli-style chicken loaf using a meat press and a rotisserie chicken, though it will be a little different than starting with raw ground chicken. Since the rotisserie chicken is already cooked, you’ll be making more of a re-formed loaf than a traditional emulsified deli meat, but it can still slice nicely for sandwiches if done right.

Here’s a method:

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Deli-Style Chicken Loaf (using rotisserie chicken & meat press)

Ingredients

• 1 whole rotisserie chicken (meat removed, skin optional but adds flavor)
• 1–2 large eggs (binder)
• ½ cup chicken broth (or water)
• ½ cup dry breadcrumbs (or 3 Tbsp cornstarch for a smoother texture)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika (optional, gives deli look)
• 1 tsp salt (adjust, since rotisserie chicken is often seasoned)
• ½ tsp black pepper
• ½ tsp dried thyme or poultry seasoning

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Instructions

1. Prep the meat

   • Remove meat from the rotisserie chicken, discarding bones. You can include a little skin for flavor.
   • Roughly chop and place in a food processor.

2. Grind & bind

   • Add eggs, breadcrumbs (or cornstarch), broth, and seasonings to the chicken.
   • Pulse until the mixture forms a sticky paste (it should hold together when pressed).

3. Pack into press

   • Line your meat press with parchment or plastic wrap for easier removal.
   • Spoon the chicken mixture in, pressing down firmly to eliminate air pockets. Seal press tightly.

4. Cook

   • Since the chicken is pre-cooked, you’re just “setting” the loaf.
   • Place the press in a water bath (simmering, not boiling) at ~180°F / 82°C for 45–60 minutes, or until the loaf reaches at least 165°F / 74°C in the center.

5. Chill

   • Remove, cool slightly, then refrigerate overnight under pressure. This step is key for it to slice cleanly.

6. Slice & serve

   • Use a sharp knife or slicer for thin deli-style slices.

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👉 This will give you a firm, sliceable loaf with a classic deli chicken flavor, even though you’re starting from a rotisserie bird.

Crockpot Chicken Spaghetti

Crockpot Chicken Spaghetti 

3 Chicken breasts

20oz cream of chicken

16oz cooked spaghetti

1 can rotel

16oz shredded Colby Jack cheese

1 tbsp minced garlic

2 tsp paprika

1/4 cup sour cream

Salt, pepper, garlic powder, Italian seasoning too taste

Optional* 1/2 chopped onion

Place chicken, cream of chicken, rotel, minced garlic, onion*, and all seasonings in crockpot on low for 4 hours or til chicken hits 165°.

Remove chicken and chop or shred to bite sized pieces and return to crockpot.

Add all cheese, cooked and drained pasta, and sour cream stirring til combined.

Season more as needed till it’s to your liking.

Optional garnish with parsley.

Deli Style Turkey Loaf using ChatGPT

I asked ChatGPT for a recipe for Turkey Deli Meat using a Meat Press.

Yes! You can make a deli-style turkey loaf almost the same way as the chicken loaf, just adjusting seasoning slightly to suit turkey’s flavor. It comes out tender, sliceable, and mild—perfect for sandwiches.

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Deli-Style Turkey Loaf (for stainless steel meat press)

Ingredients (about 2–2.5 lbs finished loaf):

• 2 lbs ground turkey (mix of breast + thigh for best texture)
• ½ lb turkey skin or fat (or substitute chicken fat or pork fat if needed)
• 2 tsp kosher salt
• 1 tsp curing salt #1 (Prague Powder, optional but recommended for color & flavor)
• 2 tsp sugar (or honey)
• 1 tsp white pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp coriander
• ½ tsp mace or nutmeg
• 1 cup ice water (very cold)
• ¼ cup nonfat dry milk powder (binder, optional but gives smooth texture)

Optional add-ins (pick 1–2 if you want a variation):

• ½ cup finely diced cooked red bell pepper → “turkey & pepper loaf”
• ½ cup shredded cheddar or Swiss → “turkey & cheese loaf”
• 2 Tbsp chopped parsley or sage → herb version

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Method

1. Prep meat: Keep turkey and fat very cold (partially frozen is best). Grind finely (3–4 mm plate). For extra smooth deli texture, grind twice.

2. Make slurry: Dissolve salt, curing salt, sugar, and spices into the ice water.

3. Emulsify: In a stand mixer or food processor, mix the ground turkey while slowly adding the spiced ice water and dry milk powder. Process until smooth, sticky, and paste-like. Keep cold at all times.

4. Pack into press: Line your stainless steel press with parchment (optional but helps release). Pack in mixture firmly, eliminating air pockets. Lock the press plate in place.

5. Cook: Place press in a water bath at 170°F (77°C). Cook until the internal temp reaches 160°F (71°C). This usually takes 1.5–2 hours, depending on loaf size.

6. Chill under pressure: Cool the press under running cold water or set in an ice bath. Leave pressed until fully chilled (at least 6 hours, ideally overnight).

7. Slice & enjoy: Unmold and slice thin. Keeps 5–7 days in the fridge or 2–3 months in the freezer.

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👉 This will give you that classic smooth, pale turkey deli loaf you’d see sliced at the deli counter.

Deli Style Chicken Loaf using ChatGPT

I asked ChatGPT to give me a recipe using a meat press.

Yes! You can absolutely use the same meat press and water-bath method to make a deli-style chicken loaf. The texture comes out very similar to store-bought chicken deli slices, mild and sliceable.

Here’s a basic chicken loaf recipe:

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Deli-Style Chicken Loaf (for stainless steel meat press)

Ingredients (about 2–2.5 lbs finished loaf):

• 2 lbs chicken breast (or mix of breast + thigh for more flavor)
• ½ lb chicken skin or chicken fat (or sub pork fat if you want richer flavor)
• 2 tsp kosher salt
• 1 tsp curing salt #1 (Prague powder, optional but helps with color & shelf life)
• 1 ½ tsp sugar (or honey)
• 1 tsp white pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp coriander
• ½ tsp nutmeg or mace
• 1 cup ice water (very cold)
• ¼ cup nonfat dry milk powder (binder, optional but recommended)

Optional add-ins (choose one or more for variation):

• ½ cup diced cooked red peppers (for “chicken & pepper loaf”)
• ½ cup shredded cheese (for chicken & cheese loaf)
• 2 Tbsp chopped parsley or dill (herb loaf)

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Method:

1. Prepare meat: Keep chicken and fat very cold (partially frozen if possible). Trim any sinew. Grind through a fine plate (3–4 mm). For smoothest deli texture, grind twice.

2. Make spice slurry: Mix salt, curing salt, sugar, and spices into the ice water until dissolved.

3. Emulsify: Place ground chicken in a food processor or stand mixer with paddle attachment. Slowly add the spiced ice water and dry milk powder. Process until sticky, smooth, and paste-like. Keep mixture cold at all times.

4. Pack the press: Line meat press with parchment (or use without if it’s nonstick). Pack in mixture tightly to avoid air gaps. Press down plate and lock.

5. Cook: Place press in a large pot with water at 170°F (77°C). Cook until internal temp reaches 160°F (71°C) — usually 1.5–2 hours.

6. Chill: Remove, rinse under cold water, or place in an ice bath. Leave under pressure until fully cold (at least 6 hours, preferably overnight).

7. Slice & serve: Unmold and slice thin for sandwiches, salads, or charcuterie boards.

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👉 This recipe gives you that mild deli-chicken flavor. You can adjust seasonings to make it more herby, garlicky, or even smoky (add a few drops of liquid smoke).

Homemade Balogna using ChatGPT

Do you have a recipe for homemade balogna using the stainless steel meat press from amazon?

Yes! I can give you a recipe for homemade bologna that works well with a stainless steel meat press (the kind you find on Amazon, often used for making luncheon meats, ham loaves, or pressed sausages). These presses are great because they allow you to cook the meat in a compact, even shape.

Here’s a basic homemade bologna recipe designed for that style of press:

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Homemade Bologna (Pressed in Meat Press)

Ingredients (for about 2–2.5 lbs finished loaf):

• 2 lbs ground pork (or half pork, half beef)
• ½ lb pork fat (or fatty pork shoulder if not using added fat)
• 2 tsp kosher salt
• 1 tsp curing salt #1 (Prague powder, optional but recommended for color and flavor)
• 2 tsp sugar
• 2 tsp paprika (sweet)
• 1 tsp white pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp coriander
• ½ tsp nutmeg
• ½ tsp mustard powder
• 1 cup ice water (very cold)

Optional:

• ¼ cup dry milk powder (acts as a binder and helps with texture)
• Liquid smoke (a few drops, if you want smoky bologna without a smoker)

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Method:

1. Chill everything: Keep meat, fat, and even your mixing bowl cold (partially frozen is ideal). This prevents fat from smearing.

2. Grind: If starting with whole cuts, grind the meat and fat very fine (3–4 mm plate). For the smoothest bologna texture, run it through the grinder twice.

3. Mix the spice slurry: In a small bowl, mix all the spices, curing salt, sugar, and dry milk (if using). Stir this into the ice water until dissolved.

4. Emulsify: In a stand mixer or food processor, add the ground meat and fat. Slowly drizzle in the spiced ice water while mixing on medium speed. Process until the mixture is very sticky and paste-like (like hotdog batter). Keep it cold to avoid separation.

5. Load into the press: Line your meat press with parchment or a food-safe liner. Pack the mixture in firmly to avoid air pockets. Place the press plate on top and secure.

6. Cook in water bath: Place the closed press in a large stock pot of hot water. Bring water to 170°F (77°C) and cook until the internal temp of the bologna reaches 155–160°F (68–71°C). This usually takes 1.5–2 hours depending on loaf size.

7. Chill: Remove the press carefully and run it under cold water or place in an ice bath until the meat cools completely. Leave it pressed until fully chilled (at least 6 hours or overnight).

8. Slice & enjoy: Unmold the bologna and slice thin for sandwiches, or cube it for fried bologna bites.

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Tortilla Kebab Skewers

Natalie F Pilkinton made this recipe from a video I watched

Tortilla Kebab Skewers

Mix: 

3 Ibs ground beef

2 minced onions

1 minced red bell pepper

6 garlic cloves

1/4 c parsley

1 tbsp cumin

2 tbsp paprika

2 tbsp coriander

1 tbsp garlic powder

2 tsp black pepper

1-1.5 tbsp kosher salt

Spread mix on 10 square-cut x-large tortillas. 

Stack 5 at a time with a tortilla on top + bottom (2 stacks). 

Cut 1" wide strips, turn on side, press onto skewers. 

Cut between skewers. 

Grill in oiled cast iron, a few mins per side (4 turns). 

Sauce: 

Simmer 8 oz butter

1/2 cup yogurt

1/2 minced onion

1/4 c parsley

4 garlic cloves

2 tsp paprika

Pinch of salt

Dip or drizzle-done!

Bangers and Mashed

Yes! Bangers and mash is a classic British comfort food—sausages (“bangers”) served over creamy mashed potatoes with onion gravy. Here’s a traditional recipe for you:

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🍽 Bangers and Mash with Onion Gravy

Ingredients

For the mash:

• 2 lbs (900 g) potatoes, peeled and cut into chunks
• 4 tbsp butter
• ½ cup (120 ml) warm milk or cream
• Salt & pepper to taste

For the bangers:

• 8 good-quality pork sausages (or Cumberland-style)
• 1 tbsp oil or butter

For the onion gravy:

• 2 tbsp butter (or drippings from sausages)
• 2 large onions, thinly sliced
• 1 tsp sugar (helps caramelize the onions)
• 2 tbsp flour
• 2 cups (500 ml) beef stock (or chicken/vegetable stock)
• 1 tsp Worcestershire sauce
• Salt & pepper, to taste
• Optional: splash of red wine or ale for richness

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Instructions

1. Cook the sausages

   • Heat a skillet with oil/butter.
   • Fry sausages on medium-low heat, turning often, until browned and cooked through (about 15–20 minutes). Remove and keep warm.

2. Make the mashed potatoes

   • Boil potatoes in salted water until tender (about 15 minutes).
   • Drain, mash well, and mix in butter and warm milk until smooth and creamy. Season to taste.

3. Prepare the onion gravy

   • In the same pan (with sausage drippings), add butter if needed.
   • Sauté onions on medium heat until golden and caramelized (10–15 minutes). Add sugar halfway to help.
   • Stir in flour, cook for 1 minute.
   • Slowly whisk in stock, Worcestershire, and optional wine/ale.
   • Simmer until thickened, 5–10 minutes. Season with salt & pepper.

4. Assemble

   • Serve sausages on a bed of mashed potatoes.
   • Spoon plenty of onion gravy over the top.

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👉 Traditional sides often include peas or cabbage.

Thompson's Baked Beans

I recently acquired a beanpot and I am anxious to make some baked beans.

My father had a beanpot and I don't know where it would of got to.

Beans you purchase at the store that are in tin cans are ok at best.

Making your own is a labour of love.

Ingredients 

2 cups Thompson's White Pea Beans

5 cups cold water

1 medium onion sliced

1/4 Tbsp salt

2 tsp cider vinegar

1 Tbsp brown Sugar

1/2 tsp yellow mustard

1/4 cup Crosby's Fancy Molasses 

1/2 cup ketchup

Pinch black pepper 

1/4 pound sliced bacon

Stuff you will need 

Beanpot or Dutch oven

Cooking pot with lid

Cutting board 

Sharp knife 

Mixing bowl

Colander 

Potato Masher

Directions 

Sort and rinse the beans.

Soak beans in cold water, overnight.

Drain.

Add beans to your cooking pot and add 5 cups cold water.  Heat to boiling.  Cover and simmer the beans for 30 minutes.

Drain.

Add the onions to the beanpot.  Add everything but the bacon.  Stir gently to combine.

Add enough water to cover the beans.

Add the bacon.

Put the cover on the beanpot.

Oven to 250 F.  Bake for 7 hours.

When beans are tender, remove 1 cup of beans and mash them.

Add the mashed beans back into the beanpot and gently stir to combine.

Cover and continue to bake.

Add water as necessary to keep the beans covered, while the beans are baking.

One hour before serving, remove the lid so that the beans can darken.

Salt to taste.

PRO TIPS

To get really dark beans, add an extra 1/2 cup of molasses and do not add ketchup.

Keep the same amount of ketchup, but add more molasses and don't add the brown sugar.

To get that je nes sai quois, vice topping off with water as the beans are baking, substitute apple juice.

Add liquid smoke.  Not too much as a little goes a long way.

Substitute diced salt ham for the bacon.

To reduce the gassy effects of the beans, change the soaking water a few times.  About every 3 hours.  This will also diminish some of the taste.  Not a terrible amount though.

What pairs well with baked beans

Baked beans pair well with smoky, savory, and tangy flavors, making them a classic companion for barbecue and comfort food dishes. 

For a barbecue

Barbecue meats: Pulled pork, brisket, ribs, and barbecue chicken are all classic pairings.

Grilled meats: Simple grilled pork chops, burgers, or hot dogs are excellent choices.

Sausages: Grilled or smoked sausages, such as brats or links, complement the beans' hearty flavor. 

For a classic comfort meal

Cornbread: The sweet and crumbly texture of cornbread is a perfect match for savory baked beans.

Mashed potatoes: For a classic, satisfying meal, serve your beans alongside a scoop of creamy mashed potatoes.

Mac and cheese: A side of rich, gooey mac and cheese creates the ultimate comfort food plate.

Coleslaw: The crunchy, tangy flavor of coleslaw provides a refreshing contrast to the sweetness of the beans. 

As a main dish

Baked beans on toast: This simple dish is a popular and classic British meal.

Jacket potato with beans: A baked potato with a scoop of baked beans is a filling and inexpensive meal.

Add meat: You can easily transform baked beans into a main dish by stirring in ground beef or leftover ham and bacon.

Use as a topping: Use baked beans to top hot dogs for "Boston dogs" or on a grilled cheese sandwich. 

To complement the flavor

Bacon: For a smoky flavor, mix strips of cooked bacon into your baked beans.

Cheese: Grate some sharp cheddar or other cheese over the top of the beans just before serving.

Brown bread: For a traditional New England meal, serve your beans with steamed Boston brown bread. 

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Lastly, and I have lived in all 10 Provinces and two the Territories, only in Cape Breton do they serve Fish Cakes & Beans.