Fluffy Root Beer

Pretty simple recipe 

Ingredients 

Marshmallow Fluff

1 bottle/can root beer

Stuff you will need 

See through cup not required 

Ice

Straw

Directions 

Line the cup with the Fluff, including the bottom.

Several ice cubes in the cup.

Fill the cup with the root beer and shake the cup.  FYI, you are not making a cocktail, you are just mixing the Fluff, Ice and Root Beer together.  Doesn't have to be perfect.  Just swirl it around.

Put a straw in the cup and enjoy.

Blueberry Breakfast Poppers

Quick and easy, make it pleasie

Ingredients 

1 pound sausage

2 x Martha White Blueberry Muffin Mix

1 x 8 oz block Philadelphia Cream Cheese 

Stuff you will need 

Mixing bowl 

Spatula or hands

Muffin pan

Directions 

Put all your ingredients into a mixing bowl.

Mix mix mix

Transfer to the individual muffin pan, do-ha hole thingies

Cook 350 F, for 25 minutes. 

Serve with pancake syrup. 

Voodoo Spice

Voodoo Spice   

Ingredients:  

- 2 tablespoons salt   

- 2 tablespoons brown sugar   

- 1 tablespoon regular paprika   

- 1 tablespoon smoked paprika   

- 1 tablespoon jalapeno powder (sub with cayenne)   

- 1 tablespoon granulated garlic   

- 1 tablespoon onion powder   

- 1 tablespoon dried basil   

- 1 tablespoon black pepper   

- 1 teaspoon white pepper   

Voodoo Spice is a versatile blend that can add a bold, smoky, and spicy flavor to various dishes. Here are some ideas:

1. *Grilled meats*: chicken, beef, pork, shrimp, or vegetables

2. *Roasted vegetables*: potatoes, cauliflower, Brussels sprouts, or sweet potatoes

3. *Soups and stews*: adds depth to gumbo, chili, or other savory soups

4. *Fries*: sprinkle on French fries or sweet potato fries for a spicy kick

5. *Popcorn*: adds a smoky, spicy flavor to this popular snack

6. *Deviled eggs*: adds a bold twist to this classic appetizer

7. *Tacos*: use as a seasoning for taco meat or as a topping

8. *BBQ*: use as a dry rub for ribs, chicken, or brisket

9. *Seafood*: pairs well with shrimp, scallops, or fish

10. *Snacks*: try on roasted chickpeas or nuts for added flavor.

Feel free to experiment and find your own favorite uses for Voodoo Spice!

No-Bake Pineapple Cream Dessert Recipe

You've got a great recipe right there from Gigi's Handy Hints. Here's a quick summary:

*No-Bake Pineapple Cream Dessert Recipe:*

Ingredients:

- 1 can crushed pineapple (20 oz), drained

- 1 package cream cheese (8 oz), softened

- 1/4 cup granulated sugar

- 1 tub Cool Whip (8 oz), thawed and divided

- 1 package instant vanilla pudding mix (3.4 oz)

- 1 1/2 cups cold milk

- 1 package graham crackers (7 oz), crushed

Instructions:

1. Mix pineapple, cream cheese, and sugar until smooth.

2. Fold in half of the Cool Whip.

3. Spread the mixture in a 9x13 inch baking dish.

4. Whisk vanilla pudding mix and cold milk, then spread over the cream cheese layer.

5. Top with remaining Cool Whip and crushed graham crackers.

6. Refrigerate for 2 hours and serve.

Prep time: 15 minutes, Chill time: 2 hours. Enjoy!

No Bake Pecan Treat

If you are looking for comfort food, this is going to be on the list.

Ingredients 

2 blocks softened Philadelphia Cream Cheese 

1/4 cup maple syrup 

1/2 cup light brown sugar 

1 cup pecan half

1 tub cool whip

Pecans for garnish

1 Graham crackers pie crust

Stuff you will need 

Stand mixer

Measuring cups 

Spatula 

Directions

Into the stand mixer, add, cream cheese, maple syrup + brown sugar.

Mix till fluffy.

Add the pecans.

Fold fold fold

Add the cool whip.

GENTLY fold fold fold 

Transfer to the pre-made pie crust and...

Spread spread spread 

Garnish the top with more pecans

Garnish garnish garnish

Put it in the fridge

Chill chill chill 

After being in the fridge for 4 hours, slice it up

Enjoy enjoy enjoy 

Salted Caramel Rice Krispies Squares

Here's a simple recipe for Salted Caramel Marshmallow Squares:

Ingredients:

- 1 cup unsalted butter

- 1 cup brown sugar

1/2 cup heavy whipping cream

- 2 tsp sea salt

- 6 cups mini marshmallows (or 24 oz large marshmallows)

- 10 cups rice crispy cereal

- Parchment paper

Directions:

1. Line a square pan with parchment paper.

2. Melt butter in a saucepan over low heat. Add brown sugar and heavy cream. Stir until sugar dissolves.

3. Remove from heat and stir in marshmallows until melted.

4. Add rice crispy cereal and stir until well coated.

5. Press mixture into the prepared pan. Sprinkle with sea salt.

6. Let cool and cut into squares.

You can adjust the sea salt to taste. Enjoy!

Vienna Coffee

I normally drink my coffee black, no sugar.  But if you need that COFFE PUNCH, this might be it.

Ingredients 

2 cups powdered milk

1 cup sugar

1 cup expresso powdered instant coffee

4 Tbsp cocao

2 tsp cinnamon 

Stuff you will need 

Mixing bowl 

Whisk

Measuring cups 

Storage container 

Directions

In a mixing bowl, add all the ingredients. 

Mix mix mix 

Transfer to air tight storage container. 

12 oz mug + 2 heaping spoons of the Vienna Coffee mix + boiling water. 

Stir stir stir 

Enjoy

Non-Dense Banana Bread

Here’s Jose elCook’s viral banana bread recipe—known for avoiding dense bottoms and giving you the perfect crumb. Based on his recent reel and video clips:

Banana bread like you've never before! This is legit the best method to avoid dense bottoms…

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🍌 Ingredients (yields one loaf)

From José elCook’s posts:

2 ripe bananas, mashed

220 g all-purpose flour

8 g baking powder

1 g baking soda

2.5 g kosher salt

A pinch of cinnamon

75 g softened butter

65 g granulated sugar

65 g brown sugar

2 eggs (added one at a time)  

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🥣 Directions

1. Preheat oven to 175 °C (350 °F) and grease a standard loaf pan.

2. Mix wet ingredients: Cream the butter and both sugars until light, then beat in the eggs one at a time. Stir in mashed bananas and cinnamon.

3. Combine dry ingredients: Whisk together flour, baking powder, baking soda, and salt.

4. Fold together wet into dry until just combined—do not overmix to avoid toughness.

5. Pour the batter into the prepared pan.

6. Bake at 175 °C (350 °F) for about 45–55 minutes, or until a toothpick comes out with a few moist crumbs. If the top browns too quickly, tent with foil.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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✅ Why This Works & Tips

Balanced leavening: Baking powder plus soda gives lift without sinking. The method minimizes a dense bottom by integrating ingredients evenly.

Texture control: Folding gently retains air for a lighter crumb. José’s ratio avoids soggy or gummy layers.

Flavor depth: Equal granulated and brown sugar enriches with caramel notes while still holding moisture.

Bananas about right: Using only two ripe bananas keeps moisture in check, avoiding soggy batter.

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📝 Recipe Summary

Step Action

1 Mash bananas

2 Cream butter + sugars

3 Add eggs (one by one), then bananas + cinnamon

4 Whisk dry mix in separate bowl

5 Fold wet into dry until just blended

6 Bake 175 °C for 45–55 min

7 Cool before slicing

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💡 Pro Tips for Baking Success

Use ripe bananas (with brown spots) for maximum flavor.

Room-temperature eggs and butter incorporate more evenly.

Keep batter airy—avoid overmixing.

Tent with foil midway if browning too fast.

Test doneness at 45 minutes, then adjust bake time as needed.

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Want to jazz it up? Try adding:

A handful of chopped nuts (walnuts or pecans)

Chocolate chips or raisins

A swirl of peanut butter or cream cheese on top before baking

Protien Pack Waffles

Here's a delicious Sausage Cheddar Protein Pocket Waffles recipe for you to try:

Ingredients:

- 2 eggs

- 2 cups all-purpose flour

- 1 ¾ cups milk

- ½ cup vegetable oil

- 1 T. sugar

- 4 T. baking powder

- ¼ t. salt

- ¼ t. vanilla extract

- 2 links breakfast sausage, sliced lengthwise twice then cut into small pieces

- 4 oz. cheddar cheese, cubed

Instructions:

1. Preheat waffle iron. Beat eggs in a large bowl until fluffy. Add flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla extract. Mix until smooth.

2. Mix the cooked and drained sausage + cheese.  Stir and mix into the batter.  Transfer to hot waffle maker.

3. Cook until golden brown. Serve hot.

Optional Toppings:

- Fresh Fruit: Sliced strawberries, blueberries, raspberries, or bananas

- Whipped Cream: A dollop of whipped cream for added indulgence

- Chocolate Chips: Sprinkle chocolate chips on top of waffles for a sweet and savory treat

- Maple Syrup: Drizzle maple syrup over waffles for a touch of sweetness

- Nut Butter: Spread almond butter, peanut butter, or cashew butter on top of waffles for added protein

- Jam or Jelly: Spread your favorite jam or jelly on top of waffles

- Yogurt: Add a spoonful of yogurt for a creamy contrast

- Nuts: Sprinkle chopped pecans, walnuts, or almonds on top of waffles for added crunch

Baguettes

Here's a classic French baguette recipe that's simple and yields bakery-quality results:

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Ingredients (Makes 2 Baguettes)

• 3 ½ cups (420g) bread flour (or all-purpose flour)
• 1 ½ tsp salt
• 1 tsp sugar
• 1 packet (2 ¼ tsp) active dry yeast (or instant yeast)
• 1 ¼ cups (300ml) warm water (110°F / 43°C)

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Instructions

1. Activate Yeast (if using active dry)

• In a small bowl, mix warm water, sugar, and yeast.
• Let sit 5–10 minutes until foamy.
  (Skip this step if using instant yeast—just mix it directly with flour.)

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2. Make the Dough

• In a large bowl, mix flour and salt.
• Add the yeast mixture and stir until a shaggy dough forms.
• Knead on a floured surface for 8–10 minutes (or 5 minutes in a stand mixer with a dough hook) until smooth and elastic.

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3. First Rise

• Place the dough in a lightly oiled bowl, cover, and let rise 1–2 hours or until doubled in size.

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4. Shape the Baguettes

• Punch down the dough and divide into 2 equal pieces.
• Roll each piece into a rectangle, then fold and roll tightly into a long baguette shape (about 12–14 inches).
• Place on a parchment-lined baking sheet or baguette pan.

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5. Second Rise

• Cover loosely and let rise 30–45 minutes until puffy.

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6. Prepare the Oven

• Preheat oven to 475°F (245°C).
• Place an empty pan on the bottom rack for steam.
• Just before baking, slash the tops of the baguettes with a sharp knife or razor blade (3–4 diagonal cuts).

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7. Bake

• Place baguettes in the oven, then pour 1 cup of hot water into the empty pan to create steam (for a crispy crust).
• Bake for 20–25 minutes until deep golden brown.

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Tips for Success

• For extra flavor, let the dough ferment in the fridge overnight after the first rise.
• Use bread flour if possible; it gives a chewier crumb.
• Steam is key for that classic crispy crust.

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Sweet & Sour Chicken

Here’s a home‑style sweet and sour chicken recipe complete with photo and estimated measurements:

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Ingredients

1 lb (≈ 450 g) boneless, skinless chicken breast or thigh, cut into bite‑sized pieces

Salt and pepper, to taste

½ cup cornstarch, for coating

2 eggs, lightly beaten (optional, if coating)

Sauce

1 cup white vinegar

¾ cup packed brown sugar

¼ cup honey

a heaping spoonful of cornstarch (to thicken)

Dashes of Worcestershire‐style sour sauce (a few good shakes)

A couple of dashes of soy sauce

Approximately twice as much ketchup as the Worcestershire (adjust to taste)  

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Directions

1. Prep the chicken:

Season chicken pieces with salt and pepper. Toss in cornstarch until coated. Optionally dip in egg, then lightly pan‑fry in hot oil until golden and just starting to cook through—work in batches.  

2. Make the sauce:

In a bowl, whisk vinegar, brown sugar, honey, ketchup, Worcestershire, soy sauce, and cornstarch. Taste and adjust: you might want more honey or ketchup as you go until it’s just right.  

3. Cook sauce & veggies (optional):

For extra flavor, sauté chopped onion, bell pepper, pineapple until just soft.

4. Combine chicken and sauce:

Add browned chicken (and veggies if using) to the sauce in the pan. Stir until coating is even and sauce thickens, about 3–5 minutes.  

5. Serve:

Spoon over steamed or fried rice. Garnish with sesame seeds or sliced green onions if desired.

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📝 Notes & Tips

You can press vegetables (like bell peppers, pineapple) in for extra texture.

Want crispier chicken? Coat with flour after cornstarch and egg—as in many crispy sweet & sour recipes—and fry until golden.

For even more tender chicken, try a velveting technique: marinate in egg white, cornstarch, rice wine vinegar and salt, then blanch quickly before stir‑frying—locks in moisture and gives a silky texture.  

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✅ Quick Recipe Summary

Step Action

1 Season & coat chicken with cornstarch (and optionally egg), then brown it.

2 Whisk sauce ingredients (vinegar + sugar + honey + ketchup + mustard/Worcester + cornstarch).

3 Stir sauce until thickened, mix in chicken (and veggies/pineapple if desired) for a few minutes.

4 Serve hot over rice, garnished to preference.

ChatGPT Spicy Sweet Chili Sauce

Here’s a Spicy Sweet Chili Sauce recipe (similar to the Thai-style dipping sauce) that’s perfect for wings, egg rolls, or grilled meats:

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Ingredients

• 1 cup water
• ½ cup rice vinegar (or white vinegar)
• ½ cup sugar (white or a mix of white & brown)
• 3 tbsp chili garlic sauce (like Huy Fong) or 2–3 fresh red chilies minced
• 2 tbsp soy sauce
• 2 tbsp honey (or extra sugar for more sweetness)
• 2 tsp minced garlic
• 1 tsp fresh grated ginger (optional, for extra zing)
• 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
• Pinch of red pepper flakes (optional, for extra heat)

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Instructions

1. Simmer the base:

   • In a saucepan, add water, rice vinegar, sugar, chili garlic sauce, soy sauce, honey, garlic, and ginger.
   • Bring to a simmer over medium heat, stirring until sugar dissolves.

2. Thicken:

   • Stir in the cornstarch slurry while simmering.
   • Cook for 2–3 minutes until the sauce thickens and becomes glossy.

3. Adjust flavor:

   • Taste and add more sugar for sweetness, vinegar for tang, or chili flakes for heat.

4. Cool and store:

   • Remove from heat and let cool.
   • Pour into a jar and store in the refrigerator for up to 2 weeks.

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Serving Ideas

• Toss fried or grilled chicken wings in the sauce.
• Use as a dip for spring rolls, egg rolls, dumplings, or shrimp.
• Brush on grilled salmon or pork as a glaze.

ChatGPT Smoked Apple Bourbon BBQ Sauce

Here’s a delicious Smoked Apple Bourbon BBQ Sauce recipe that brings together sweet apples, smoky flavors, and a rich bourbon kick:

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Ingredients

• 2 cups apple cider (or fresh apple juice)
• 1 cup ketchup
• ½ cup bourbon
• ½ cup brown sugar (packed)
• ¼ cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 medium apple (peeled, grated or finely chopped)
• 1 medium onion (finely diced)
• 2 cloves garlic (minced)
• 2 tsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp salt
• ½ tsp cayenne pepper (optional, for heat)
• 2 tbsp butter

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Instructions

1. Prepare your smoker or grill:

   • Set up for indirect heat at around 225°F (107°C) with fruitwood (apple or cherry wood is best for a mild smoke).

2. Cook the aromatics:

   • In a cast-iron skillet or saucepan (that can go on the smoker), melt butter.
   • Add onion and apple, cook until softened (about 5–7 minutes).
   • Stir in garlic and cook for another 1–2 minutes.

3. Combine ingredients:

   • Stir in ketchup, apple cider, bourbon, brown sugar, vinegar, Worcestershire, Dijon mustard, smoked paprika, black pepper, salt, and cayenne.
   • Mix well and bring to a gentle simmer.

4. Smoke and reduce:

   • Place the pan in the smoker uncovered and let it smoke for 1–2 hours, stirring occasionally, until the sauce thickens and takes on a rich smoky flavor.
   • If it’s too thick, add a splash of apple cider to thin.

5. Finish and blend (optional):

   • For a smoother sauce, blend with an immersion blender or regular blender.
   • Taste and adjust sweetness, salt, or spice.

6. Store:

   • Let cool and pour into a glass jar. It will keep in the fridge for up to 2 weeks, or freeze for later use.

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Serving Ideas

• Brush onto smoked ribs, chicken, or pork shoulder in the last 30 minutes of cooking.
• Use as a dipping sauce for pulled pork sandwiches or smoked sausages.

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ChatGPT Apple Bourbon Smoked Beans

Here’s a smoky, sweet, and slightly boozy Apple Bourbon Baked Beans recipe made right in your smoker:

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Ingredients (Serves 8–10)

• 3 (28 oz) cans pork & beans (or plain baked beans, drained slightly)
• 1 cup diced thick-cut bacon (or pork belly)
• 1 medium onion, diced
• 1 cup diced apple (Granny Smith or Honeycrisp work best)
• ½ cup bourbon
• ½ cup apple juice (or cider)
• ½ cup ketchup
• ½ cup dark brown sugar (packed)
• ¼ cup molasses
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard (or yellow mustard)
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp chili powder (optional, for a little heat)
• Salt and black pepper to taste

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Instructions

1. Preheat your smoker

• Set to 250–275°F using apple, hickory, or pecan wood for a balanced sweet smoke.

2. Cook the bacon, onion, and apple

• In a cast iron skillet or Dutch oven (safe for the smoker), cook the bacon until crisp.
• Add onion and apple; sauté 5–7 minutes until softened.

3. Deglaze and add flavor

• Pour in the bourbon and cook for 2–3 minutes, scraping the bottom of the pan.
• Stir in ketchup, brown sugar, molasses, apple juice, vinegar, mustard, Worcestershire, paprika, and chili powder. Mix well.

4. Combine with beans

• Add the canned beans and stir gently to coat. Taste and adjust seasoning with salt and pepper.

5. Smoke the beans

• Place the skillet/Dutch oven in the smoker (uncovered) and smoke for 2–3 hours, stirring every 45 minutes.
• For thicker beans, smoke longer or let simmer uncovered at the end.

6. Finish and serve

• Remove from the smoker and let rest 10 minutes before serving. Flavor will deepen as it cools slightly.

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Tips

• For extra bourbon flavor, stir in a tablespoon of bourbon right before serving.
• Want more spice? Add diced jalapeño or chipotle in adobo.
• These taste even better the next day – perfect for meal prep or BBQ gatherings.

Cowboy Cornbread Casserole

Okie doakie, gonna be a cowboy.

Or, like at the CFB Halifax Damage Control School in Herring Cove.  There was a P2 that kept calling this one guy, Garçon Moo.

After some time, the French guy asked, in his broken English,  PO, why do you call me, Garçon Moo?

Garçon Moo is French for cowboy.

No, it is not PO!

Sure is.  Garçon, you are a young man.  What noise does a cow make?

Moo

So...  you are Garçon Moo! You fucking cowboy!

Of course we all laughed, as you didn't want to piss off the P2.

Ok, and on with the recipe...

Ingredients 

1 1/2 pound, cooked and drained hamburger 

1 can pinto beans, drained

1 can corn, drained

1 can crushed tomatoes, drained 

1 cup, shredded cheddar cheese 

1 packet taco seasoning

1 x 16 oz box, cornbread muffin

Stuff you will need 

Skillet 

Hamburger masher

Crockpot 

Mixing bowl 

Whisk 

Directions

Brown and drain your hamburger in the skillet. Transfer to crockpot.

Add beans, corn, tomatoes, cheese + taco seasoning. 

Follow the recipe on the box for the cornbread muffin.  Pour that into the crockpot.

Mix mix mix everything together in the crockpot. 

Set crockpot to low.  Cook for 4 hours.

Might not look like much, but looks can be deceiving. 

ChatGPT Root Beer

Here's a classic homemade root beer recipe that you can make at home. It uses traditional root beer flavorings and can be naturally carbonated or force-carbonated.

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Ingredients

• 10 cups water (divided)
• 1/4 cup sassafras root bark (or sassafras extract – see note)
• 1 tablespoon sarsaparilla root (optional but adds depth)
• 1 tablespoon dried wintergreen leaves or 1 tsp wintergreen extract
• 1 tablespoon dried licorice root
• 2 whole star anise (optional)
• 1 cinnamon stick
• 1 tablespoon vanilla extract
• 1/2 teaspoon molasses (optional)
• 3/4–1 cup sugar (white, brown, or a mix – adjust for sweetness)
• 1/8 teaspoon active dry yeast (for natural carbonation)

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Instructions

1. Make the flavor base:

   • In a large pot, combine 5 cups of water, sassafras root, sarsaparilla, wintergreen, licorice root, star anise, and cinnamon stick.
   • Bring to a boil, then reduce heat and simmer for 15–20 minutes.
   • Strain through a fine mesh sieve or cheesecloth into a clean pot.

2. Sweeten and finish:

   • Add sugar and molasses to the hot liquid and stir until dissolved.
   • Add vanilla extract and remaining 5 cups of cold water. Stir to combine.

3. Carbonate (2 options):

   • Natural: Once the mixture is lukewarm, sprinkle in the yeast and stir. Transfer to clean bottles (swing-top bottles work best), leaving 1–2 inches of headspace. Seal and let sit at room temperature for 36–48 hours until carbonated, then refrigerate.
   • Forced carbonation: Skip the yeast and chill the mixture, then carbonate using a soda siphon or kegging system.

4. Chill & serve:

   • Refrigerate bottles for at least 12 hours before opening. Open slowly to avoid excess foam.

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Notes

• If using sassafras extract (safrole-free) instead of root bark, use 1 tablespoon and skip the boiling step. Just mix with water, sugar, and other extracts.
• Natural carbonation continues in the fridge, so drink within 2–3 weeks and store cold.

Copycat A&W Root Beer

Here’s a copycat A&W root beer recipe that gets you really close to the smooth, creamy flavor they’re known for:

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Ingredients (makes about 2 liters)

• 2 liters cold club soda or carbonated water
• 2 ½ teaspoons root beer extract (McCormick or Zatarain’s work well)
• 1 cup white sugar
• ½ cup brown sugar (for richer flavor)
• ½ teaspoon vanilla extract
• Optional: 2 tablespoons honey or molasses (for depth)

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Instructions

1. Make the syrup:

   • In a saucepan, add 1 cup water, white sugar, and brown sugar.
   • Heat on medium until the sugars dissolve completely (don’t boil).
   • Remove from heat and stir in root beer extract, vanilla, and optional honey/molasses.

2. Chill the syrup:

   • Let the syrup cool completely in the fridge (this gives a smoother flavor).

3. Mix with soda:

   • Add about ½ cup syrup per 12 oz (355 ml) cold club soda, adjusting to taste. Stir gently to avoid losing carbonation.

4. Serve:

   • Pour over ice and enjoy immediately!

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Tips for a true A&W flavor

• Use cold club soda; warm soda will go flat quickly.
• For creamier root beer, add 1 tablespoon half-and-half or vanilla ice cream (root beer float style).
• Store extra syrup in a sealed jar in the fridge for up to 2 weeks.

ChatGPT Crustless Pizza

Here’s a simple crustless pizza recipe that’s low-carb, easy to make, and tastes just like traditional pizza without the dough. 🍕

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Crustless Pizza Recipe

Ingredients (serves 4):

1 lb (450 g) ground beef, Italian sausage, or a mix

1 cup pizza sauce (low sugar if desired)

1 ½ cups shredded mozzarella cheese

½ cup shredded cheddar cheese (optional)

1 tsp Italian seasoning

½ tsp garlic powder

Salt & pepper to taste

Your favorite toppings (pepperoni, mushrooms, peppers, olives, onions, etc.)

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Instructions:

1. Preheat oven to 400°F (200°C). Grease a 9x13" baking dish or oven-safe skillet.

2. Cook the meat: In a skillet, brown ground beef or sausage over medium heat. Drain excess fat. Season with Italian seasoning, garlic powder, salt, and pepper.

3. Assemble the pizza: Spread the cooked meat evenly in the baking dish. Pour the pizza sauce on top.

4. Add toppings: Layer on vegetables, pepperoni, or any other toppings you like.

5. Top with cheese: Sprinkle mozzarella (and cheddar if using) evenly over the top.

6. Bake for 15–20 minutes, or until the cheese is melted and bubbly with golden spots.

7. Optional: Broil for 1–2 minutes to get the cheese extra browned.

8. Let it cool for 5 minutes before slicing and serving.

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Tips:

Use a mix of meats (beef + sausage) for extra flavor.

If using watery veggies (like mushrooms or zucchini), sauté them first so the dish doesn’t get watery.

You can portion this into individual ramekins for personal-size pizzas.

Triple Threat Cake

OK, we are going to the store for some of the ingredients. 

Ingredients 

1 box Oreo Brownie Mix

1 box Oreo White Cake Mix

Middle layer

2 cups whipping cream

1 tsp vanilla extract 

1 box chocolate pudding mix

4 or 5 Oreo cookies, crushed

Buttercream Icing, topping

1 cup softened butter

3 cups icing sugar

1 tsp vanilla extract 

2 Tbsp milk

Stuff you will need 

2 round cake pans

Stand mixer

Mixing bowls

Spatula 

Long icing Spatula 

Directions

Follow the directions for the brownie and white cake mixes.

Let the brownies and cake cool before going to the next step.

For the whipped cream layer.  Add the whipping cream, vanilla extract + chocolate pudding mix.  Create your chocolate whipped cream.   Gentle fold in the crushed Oreo cookies.

For the buttercream icing, into the stand mixer, add the softened butter.  

Whip whip whip.

Add 2 cups of icing sugar and use a spatula to incorporate the sugar.  Otherwise, when you turn on the mixer, the sugar might fly out. Now you may...

Mix mix mix.

Add the last cup of icing sugar, vanilla extract and milk.

Whip whip whip.

On a plate, 1st layer, the brownie.

2nd layer, the chocolate whipped cream.

3rd layer, white cake

Ice the cake with the buttercream icing.

Cut a chunk out of that cake.

Vanilla bean ice cream, 2 scoops, on the side.

Go put on your stretchie pants.  Dive into this cake.

Copycat Starbucks Double Chocolate Loaf

Some folks just DIE to have chocolate coffee cake.

Ingredients 

1 cup flour

1 tsp baking soda

1 dash of salt

1 cup brown sugar 

3 eggs

3/4 cup vegetable oil 

2 tsp vanilla extract 

4 oz cool black coffee

1/2 cup cacao 

3/4 cup milk chocolate chips 

Stuff you will need 

Mixing bowls

Spatula 

Whisk

Bread pan lined with parchment paper 

Wire rack

Cake display stand 

Directions

Pre heat oven to 325 F.

Into the first mixing bowl, add flour, baking soda and salt. 

Whisk whisk whisk.

Into the second mixing bowl, add brown sugar + the eggs.

Whisk whisk whisk. 

Now add vegetable oil + vanilla extract. 

Whisk whisk whisk. 

Add cool black coffee + cocao.

Whisk whisk whisk. 

Add flour mixture to wet ingredients. 

Using the spatula... stir stir stir. 

Add the chocolate chips and fold into the batter.  (Fold means to gently stir into the batter)

Transfer your batter to the bread pan lined with parchment paper. 

Bake at 325 F for 55 minutes.

Wait 15 minutes. Transfer to wire rack to finish cooling.

Cut into slices, transfer to cake display stand. 

Peanut Bombs

Of course, this going to make chocolate lovers happy.

Ingredients 

1 jar un-salted peanuts

2 bags milk chocolate chips 

1 jar peanut butter

Celtic salt for garnish

Stuff you will need 

Crock pot

Cookie sheet lined with parchment paper 

Spatula 

1/3 cup scoop

Storage container 

Directions

Put the peanuts, chocolate chips, and peanutbutter into the crock pot.

Turn on low.  Cover for 30 minutes.

Using a spatula, mix mix mix.

Using the scoop, transfer to the parchment paper lined cookie sheet. 

Sprinkle celtic sea salt on top of each morsel.

Transfer to fridge to harden.

Transfer to storage container. 

Hide them from my daught-in-law, or she will the entire batch.

Garlic Butter Pasta

This Garlic Butter Pasta is the ultimate cozy, flavor-packed vegan dinner made with creamy tomato-basil garlic butter. The rich roasted garlic melts into the spaghetti, creating a luscious sauce that's perfect for a weeknight meal or a comforting weekend indulgence.

Servings

4 servings 

Ingredients

  

For the Garlic-tomato basil butter:

2 whole garlic bulbs (peeled)

1/2 cup olive oil (just enough to cover the cloves)

1/2 cup softened butter

1 Tbsp tomato paste

3 Tbsp grated parmesan

Small handful fresh basil, finely chopped

Salt and freshly ground black pepper

For the Pasta:

400 g spaghetti (or any pasta you like)

1 cup pasta’s cooking water

Extra parmesan, basil and toasted breadcrumbs for topping (optional)

Stuff you will need 

Medium saucepan

Small skillet or baking dish

Large pot for boiling pasta

Slotted spoon

Mixing bowl

Garlic press (optional)

Directions

 

Slow-roast the garlic

– Put the peeled cloves in a small saucepan and pour in enough olive oil to just submerge them (about ½ cup).

– Set the pan over low heat and cook for about 20 minutes, swirling now and then, until the garlic is soft and pale golden. Let it cool for a minute.

Make the compound butter

– Scoop the garlic into a blender.

– Add the soft butter, ½ tsp salt and a few grinds of pepper. Blend until completely smooth.

– Scrape the mixture into a bowl, stir in the tomato paste, parmesan and chopped basil, and adjust seasoning.

– Cover and refrigerate until firm enough to scoop (about 30 minutes). You’ll have roughly ¾ cup of flavored butter.

Cook the pasta

– Bring a large pot of well-salted water to a rolling boil.

– Add the spaghetti and cook until one minute shy of al dente.

– Just before draining, ladle out about a cup of the starchy cooking water. Drain the pasta.

Finish the dish

– Return the hot pasta to the empty pot over low heat.

– Add 4 Tbsp of the chilled garlic-tomato basil butter (that’s 1 Tbsp per 100 g pasta) and a generous splash of the reserved cooking water.

– Toss quickly until the butter melts and forms a glossy sauce that coats the noodles, adding more water a little at a time if needed.

Serve

– Divide the pasta among warm bowls.

– Top with extra parmesan, fresh basil leaves and toasted breadcrumbs if you like.

Garlic Butter

Need Garlic Butter 

Effin right you do!

Ingredients 

1/2 cup softened butter

1 tsp garlic powder 

1/4 tsp onion powder 

1 tsp parsley 

1 tsp basil

Stuff you will need 

Mixer

Measuring spoons 

Spatula 

Storage container 

Directions

Put the softened butter into to mixer.  

Whip whip whip.  

Once the butter is whipped, add garlic and onion powder. 

Stir stir stir. 

Add the parsley and basil.

Stir stir stir. 

Transfer to storage container. 

Spread spread spread.

Can be used on:

Garlic toast

Noodles

Popcorn 

Steak

Potatoes 

Shrimp 

Cream Puffs

Ho ho ho

Someone is going to get fat

Ingredients 

Pastry

1 cup water

1/2 cup butter

1 cup flour

4 eggs 

Cream Filling

2 cups heavy cream

1 tsp vanilla extract 

1 tsp sugar

Stuff you will need 

Cookie sheet lined with parchment paper 

Stand mixer

Sauce pot

Whisk

Stirring spoon 

Ladel

Toothpick

Cutting board 

Sharp serrated knife

Wire rack

Plate 

Cake display stand 

Directions 

Add water and butter to sauce pan.  Medium heat.  Cook till butter has melted.

Add flour.  Stir stir stir till a dough forms.

Remove from the heat and add the eggs.  Mix mix mix.  

Using your ladel, transfer about 1/3 cup on to the cookie sheet.

Bake at 425 F, 25 minutes. 

Poke the pasty in several spots with the toothpick.  This will help deflate the pastry.

Transfer the pastry on to a wire rack to cool off.

Using the stand mixer, add the heavy whipping cream, vanilla and sugar.  Whip whip whip, till you got Whipped Cream.

Using a serrated knife, cut into the side of the pastry and using your heart, add some Whipped Cream.

Transfer to a plate and put that in a clear cake display stand.

Pro tips 

You can use a piping bag to get a better looking pastry and also a piping bag to get the whipping cream into the pastry.  Visually, it may look better, but they are going to be eaten no matter what.

French Fry Potato Puffs

If you got some time, this might be your go to.

Ingredients 

3 Russet Potatoes, peeled and cubed

1/2 teaspoon celtic salt

3 Tbsp cornstarch 

Stuff you will need 

Cutting board 

Sharp knife 

Cooking pot

Colander 

Mixing bowl 

Fork

Potato ricer

Deep fat fryer

Slotted spoon

Heat resistant plate lined with paper towel

Directions 

Peel and dice your potatoes. Add them to a pot of water and cook the potatoes till soft.

Drain your potatoes in the colander. 

Using your potato ricer, pulverize those potatoes.  Add salt and cornstarch. Mix mix mix till you form a dough.

Transfer your dough to the cutting board and cut into 4 sections.

Sprinkle and dust the cutting board with more cornstarch.  Take one of your dough sections and roll it into a tube.

Cut the tube.  About two finger width.

Using a fork, press down on each piece.

Make sure your cooking oil is hot and cook in batches.

Transfer the Potato Puffs to a heat resistant plate lined with paper towel. 

Serve with ketchup or mayonnaise (NOT Miracle Whip).

Creamy Rotisserie Chicken Casserole

This is 100% comfort food

Ingredients 

1 x rotisserie chicken, boned, you need 2 cups

2 Tbsp butter

1 x onion, diced

2 ribs celery, diced

2 carrots, diced

2 Tbsp flour

1/2 tsp celtic salt 

1 tsp black pepper 

1 tsp garlic powder 

1 pinch of thyme 

2 cups milk

3 cups cooked egg noodles

1 cup peas

1/2 cup panko bread crumbs 

1 Tbsp olive oil

Stuff you will need 

8x8 baking dish 

Cutting board 

Sharp knife 

Mixing bowl 

Whisk 

Cast iron skillet 

Directions

Bone the chicken, shred about 2 cups worth.

Into your skillet on medium heat, add the butter.  Let melt.  Add onion, celery and carrots.  Fry fry fry, till softened.

Add the flour and continue to fry till you can't smell the flout cooking.  Add milk and stir till you have a gravy.  Add spices. Stir stir stir.

Add the cooked noodles, chicken and peas.  Mix mix mix.

Transfer to the baking dish.

In another mixing bowl, whisk together the bread crumbs and olive oil.  Layer that on top of the casserole. 

Bake 400 F for 15 minutes.

Newfoundland Dressing

Knowing me, I would attack this with a spoon.

Ingredients 

1/4 cup Mount Sio Savory

6 cups bread crumbs. A variety of bread crumbs.  Dinner rolls, sourdough bread, white or whole wheat bread.

1 oinion, chopped

1/2 cup melted butter

Stuff you will need 

Large mixing bowl 

Spatula 

Cutting board 

Sharp knife 

Saran wrap 

Aluminum foil 

Directions

The night before, rip up your various breads into bread crumbs.  Don't got time for that?  Go get some store bought bread crumbs. Add the savory.  Cover with the saran wrap, and let it sit overnight on the counter.

Next day.  Uncover. Smell... do you need more savory?  

Add the chopped onions. Mix. Add the melted butter. Mix.

Cover in saran wrap and let it hang out for another hour.

Put your tin foil on a flat surface. Grease the cooking side of the foil with butter.

Transfer your dressing to the foil and wrap it tightly till you have a foil loaf.

Oven to 350 F.  Bake for 30 minutes.

Remove, transfered to serving bowl and fluff with a fork.

Mini Meatloaf Sandwich, or is it a Burger

I do love meatloaf.  Weird to say...  but it's true.

So...  is it a sandwich? Is it a burger?

Ingredients 

2 pounds ground beef

1/2 cup Italian bread crumbs 

1 onion, chopped 

2 Tbsp washyoursister sauce

1/4 cup ketchup 

1 tsp garlic

1/2 tsp celtic salt 

1 tsp pepper

1 tsp onion powder 

1 tsp garlic powder 

1 tsp Italian seasoning 

1 tsp paprika 

1 egg

Sauce/Glaze 

1/2 cup ketchup 

1/2 cup BBQ sauce 

1 Tbsp yellow mustard 

Other stuff

6 hamburger buns, grilled

Mayonaise 

Condiments 

Stuff you will need 

Mixing bowl 

Cookie sheet lined with aluminum foil 

Silicon brush

Baking rack

Cast iron skillet 

Directions

Oven heated to 350 F.

Add hamburger, bread crumbs, onion, garlic, spices + egg.  Combine and mix with your washed and cleaned hands.

Make 6 patties.

Transfer patties to the wire rack, that is on the aluminum foil covered cookie sheet.

Make your sauce and spread over the patties.

Bake 30 minutes.

Heat your cast iron skillet over medium heat. 

Spread mayonnaise (NOT Miracle Whip) over both sides of the bun.  Grill the buns till they are toasted.

Once your burger/sandwich is ready, put your favorite condiments and ravash that appetite. 

FYI, washyoursister sauce = worcestershire sauce.  Bit of cook humor. 

Honey Garlic Chicken, shredded

Great for sandwiches, over mashed potatoes, with rice, or just by itself. Definitely easy and something to help you get through lunches on the week for the cheap

Ingredients 

2-3 chicken breasts

1/4 cup W sauce (BBQ + Worcestershire)

1/4 Cup Ketchup 

2 tbsps soy sauce

1/3 cup honey

2-3 tbsps minced garlic

1 tsp or to taste paprika and onion powder

Salt and pepper to taste 

Stuff you will need 

Crock pot

Two forks, or hand mixer

Storage container 

Directions

Combine all ingredients in crockpot, cook on low 5-6hrs or 3-4 on high (Just temp to 165). Remove chicken and shred with forks or chop and return to pot to mix with juices