Darcy's Christmas Cake Cookies

Darcey’s Christmas cake cookies

Ingredients

1 lb Golden raisins

½ cup Jack Daniel's Whiskey - see note below

½ cup Unsalted butter room temperature

½ cup Dark brown sugar

3 Large eggs

1 ½ cups All purpose flour

½ tsp. Baking soda

1 ½ tsp. Ground cinnamon

½ tsp. Ground cloves

½ tsp. Ground nutmeg

¼ teaspoon Salt

1 ½ lb. Candied fruit*8

1 lb. Mixture Chopped pecans and hazlenuts

Directions

A day or two before baking the cookies, place raisins in a container, cover with Jack Daniels, and cover. NOTE.  I used 1 cup of rum and soaked the raisins, fruit and nuts.

Preheat oven to 325F. Line baking sheets with parchment paper, or coat well with baking spray.

Cream butter and sugar until light and fluffy. 

Add eggs, continue beating until eggs are fully incorporated and mixture is once again smooth and fluffy.

In a separate bowl, combine flour, baking soda, spices, and salt. 

Add most of it (reserve about ½ cup) to the butter & sugar mixture, beat gently until well combined.

Add candied fruit to the remaining flour mixture, toss well to coat the pieces (to separate them a bit). 

Add candied fruit, pecans, and soaked raisins to the cookie batter.

Use a tablespoon, cookie scoop, or small ice cream scoop to drop rounded spoonfuls of the batter onto prepared baking sheets. NOTE I used a cookie scoop. I pushed the mixture into the scoop by pressing it against the side of the mixing bowl so the dough mixture was well packed.  This helps the cookies retain their shape while baking

Bake for 15-20 minutes, until golden brown.

Allow to cool on sheets for 5 minutes or so, before gently transferring to baking racks to finish cooling.

Once cookies are cool, keep them stored in airtight containers. 

Much like actual fruitcake, these tend to get even better with age!

Hot Dog Pizza Spaghetti

Not even sure where to begin on this one.  Definitely something to make when you are bored.

Ingredients 

Package of thick hot dogs

Package of spaghetti

Package of sliced pepperoni 

Package of pizza cheese

Bottle of pizza sauce 

Bacon bits to taste

Parmesan cheese to taste

Stuff you will need 

Patience

Cutting board

Casserol dish

Directions

Start this off by inserting your uncooked spaghetti into the hot dog.

Keep at it till all the hot dogs have been pierced by the spaghetti 

This person added water to the baking dish and cooked them in the oven.

I would think, boil them in a pot big enough for the spaghetti to cook.  About 10 minutes.  Might be best to cook them in batches.

Seen one video of them having a pot wide enough to layer the hot dogs with the spaghetti facing inwards so that the spaghetti is all under the boiling water.

Eventually you got cooked spaghetti skewered into the cooked hot dog.

Gently remove the hot dog and flatten out the spaghetti 

Put a layer of pizza sauce over the spaghetti 

Add 4 or 5 slices of pepperoni on the spaghetti 

You want enough pepperoni to be able to go all the way around the hot dog

Roll them up

Place them in your baking dish

Cover them with the remaining pizza sauce

Cover them in cheese

I would personally try to get a baking dish big enough so that they are all one layer.

Add bacon bits over top

Bake at 350 F for 20 minutes

Let this cool for a few minutes before serving

Sprinkle with Parmesan cheese before serving

The person making this had suggested you could eat this with a knife and fork, or put in a hot dog bun

Original video:

https://www.facebook.com/share/v/1BdV4u4QUh/

Béchamel Sauce

I watched a video on this person making lasagna and they added a Béchamel Sauce as one of their layers in their lasagna.

So I reached out to ChatGPT.

Me:  What is bechamel sauce?

ChatGPT:  Béchamel sauce is a classic white sauce made from butter, flour, and milk — it’s one of the five “mother sauces” in French cuisine.

Here’s how it works:

1. Butter and flour are cooked together to make a roux, which thickens the sauce.
2. Warm milk is slowly whisked in until the mixture becomes smooth and creamy.
3. It’s seasoned with salt, white pepper, and a touch of nutmeg for flavor.

Basic recipe example:

• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• Salt, white pepper, and a pinch of nutmeg

How to use it:

• As the base for macaroni and cheese (add cheese to make Mornay sauce)
• In lasagna (especially white or vegetable versions)
• Over vegetables, eggs, or fish
• As a creamy component in casseroles and gratins

Would you like me to give you a simple step-by-step recipe for making it perfectly smooth and lump-free?

Me: Yes please

ChatGPT: Perfect 😊 — here’s a simple, classic step-by-step recipe for a smooth, creamy Béchamel Sauce:

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🌿 Classic Béchamel Sauce

Makes about 2 cups

🧈 Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (preferably warm; whole milk gives the best flavor)
• ½ teaspoon salt
• ⅛ teaspoon white pepper (or black pepper if you prefer)
• A pinch of nutmeg (optional but traditional)

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👩‍🍳 Instructions

1. Melt the butter:
   In a medium saucepan, melt the butter over medium heat — don’t let it brown.

2. Add the flour:
   Whisk in the flour until it forms a smooth paste (the roux).
   Cook for about 1 to 2 minutes, whisking constantly. This removes the raw flour taste.

3. Add the milk slowly:
   Gradually whisk in the warm milk, a little at a time, making sure the mixture stays smooth before adding more.
   (Tip: using warm milk helps prevent lumps.)

4. Cook and thicken:
   Keep whisking gently as the sauce simmers. In 5–7 minutes, it will become creamy and thick enough to coat the back of a spoon.

5. Season:
   Stir in salt, white pepper, and nutmeg. Taste and adjust seasonings if needed.

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🪄 Optional Variations

• Mornay Sauce: Stir in ½ to 1 cup of grated cheese (like Gruyère, cheddar, or Parmesan).
• Garlic Béchamel: Add a clove of minced garlic to the butter before the flour.
• Herbed Béchamel: Stir in chopped parsley, thyme, or dill after thickening.

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Me: You mentioned using this sauce in a lasagna. Can you expand on that?

ChatGPT: Absolutely — and that’s a great question, because béchamel sauce is what gives certain lasagnas (especially white or Italian-style meat lasagnas) their creamy, luxurious texture. Let’s break it down 👇

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🍝 Using Béchamel Sauce in Lasagna

🧄 1. Why it’s used

Béchamel replaces (or complements) ricotta or cottage cheese. It makes the lasagna:

• Silky and smooth, instead of dense
• Moist and cohesive, holding the layers together
• Rich in flavor, but not heavy like cream or cheese alone

It’s a signature in Lasagna alla Bolognese, the traditional Italian version from Emilia-Romagna.

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🏗️ 2. How it fits into the layers

Here’s the basic layering pattern for a Béchamel-based lasagna:

1. Sauce base: Spread a thin layer of meat sauce (or vegetable sauce) on the bottom of your baking dish.
2. Pasta sheets: Add your lasagna noodles (fresh or pre-cooked).
3. Béchamel layer: Spoon a layer of béchamel over the noodles and spread it evenly.
4. Meat or veggie sauce: Add your Bolognese or vegetable filling.
5. Repeat: Continue layering — pasta → béchamel → sauce — until you reach the top.
6. Final top: End with a generous layer of béchamel and sprinkle with Parmesan (and maybe mozzarella, if you like).

Bake until bubbling and golden brown.

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⏲️ 3. Baking tips

• Temperature: 375°F (190°C)
• Time: 35–45 minutes, until the top is lightly browned and bubbly
• Rest time: Let it rest 10–15 minutes before cutting — it sets beautifully this way.

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🌿 Optional additions

You can make all sorts of variations:

• Spinach & mushroom lasagna: Béchamel + sautéed vegetables = creamy and elegant.
• Chicken Alfredo lasagna: Béchamel + cooked chicken + cheese = rich comfort food.
• Seafood lasagna: Combine béchamel with shrimp, crab, or scallops for a white seafood lasagna.

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Thea's French Fry Seasoning

**Ingredients:**
* 1 tbsp paprika (smoked or sweet)
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp salt (adjust to taste)
* ¼ tsp black pepper
* ½ tsp chili powder or cayenne *(optional for spice)*
* ½ tsp dried oregano or thyme *(optional for herby flavor)*

Directions

Mix all ingredients in a mixing bowl.

Transfer to air tight container.  Use within three months. 

Sprinkle generously on hot fries before serving.

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.