Egg Drop Soup

Here’s a simple, cozy Egg Drop Soup recipe you can make in minutes!

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🥣 Easy Egg Drop Soup

Ingredients (2–3 servings)

• 3 cups chicken broth
• 1 tablespoon cornstarch (optional — thickens the soup)
• 2 large eggs
• 1 teaspoon soy sauce (or more to taste)
• 1/4 teaspoon white pepper (or black pepper)
• 1/2 teaspoon sesame oil (optional but delicious)
• 2 green onions, thinly sliced
• Salt to taste

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Instructions

1. Heat the broth
   In a saucepan, bring the chicken broth to a gentle boil.
   If you want a slightly thicker soup, whisk the cornstarch with 2 tablespoons of cold water and stir it into the broth. Simmer 1–2 minutes.

2. Season it
   Add soy sauce, pepper, and sesame oil to the broth.

3. Prepare the eggs
   In a small bowl, lightly beat the eggs.

4. Create the egg ribbons
   Reduce the broth to a gentle simmer.
   Slowly drizzle the beaten eggs into the soup in a thin stream while stirring the broth in one direction with a spoon or chopstick.
   You'll see beautiful silky egg ribbons form.

5. Finish it
   Stir in the sliced green onions.
   Taste and add salt or more soy sauce as needed.

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Optional Add-Ins

• Corn kernels
• Peas
• A pinch of ginger
• A handful of spinach
• A bit of cooked chicken

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Corned Beef Hash with Rice

You can substitute rice for the potatoes in corned beef hash, and it actually works surprisingly well! It becomes more like a corned-beef fried rice or a crispy corned-beef skillet, but still has that classic salty-savory hash flavor.

Here’s how to make it work:

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✅ Tips for Using Rice Instead of Potatoes

1. Use cooked, chilled rice

Cold rice fries much better and won’t turn mushy.
Day-old rice is ideal.

2. Add some fat (butter or oil)

Potatoes provide body and starch; rice needs a little help crisping.
Butter gives it that classic hash flavor.

3. Get the pan hot

Use medium-high heat so the rice can develop golden, crispy bits.

4. Don’t stir too much

Let the rice sit in the pan for 2–3 minutes at a time to form a crust.

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🍳 Corned Beef & Rice Hash (Quick Recipe)

Ingredients:

• 1½–2 cups cooked, chilled rice
• 1 can (12 oz) Hereford or similar corned beef, diced
• 1 small onion, finely chopped
• 1 tbsp butter + 1 tbsp oil
• Salt & pepper
• Optional: garlic, paprika, Worcestershire, chopped green onion, fried egg

Instructions:

1. Heat butter and oil in a skillet over medium-high.
2. Sauté onions until soft.
3. Add diced corned beef and fry until slightly browned.
4. Add the rice and gently press it into the pan.
5. Cook without stirring for 2–3 minutes at a time to crisp the bottom.
6. Flip sections, continue cooking until crispy to your liking.
7. Season and top with a fried egg if desired.

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👌 Result

You’ll get a dish that tastes like classic corned beef hash, just with a slightly lighter texture and some nice crispy rice edges—really good!

Doritos Pizza Rolls

Doritos Pizza Rolls 🌟🍕🌽

Take your snacking game to the next level with these crispy, cheesy, and utterly irresistible Doritos Pizza Rolls. Perfect for parties, game days, or whenever you're craving a savory treat!

Ingredients

For the Pizza Rolls:

1 can refrigerated pizza dough 🍞

1/2 cup pizza sauce 🍅

1 cup shredded mozzarella cheese 🧀

1/2 cup mini pepperoni slices 🍕

For the Doritos Coating:

1 cup crushed Nacho Cheese Doritos 🌽

1/4 cup melted butter 🧈

1 teaspoon garlic powder 🧄

1 teaspoon Italian seasoning 🌿

Directions

1️⃣ Preheat the Oven:

Set your oven to 375°F (190°C).

Line a baking sheet with parchment paper for easy cleanup. 🔥

2️⃣ Prepare the Dough:

Roll out the pizza dough on a lightly floured surface.

Cut it into small rectangles (approximately 3x2 inches). 🍞

3️⃣ Fill and Roll:

Spread a small amount of pizza sauce onto each rectangle.

Sprinkle with mozzarella cheese and add mini pepperoni slices. 🧀🍕

4️⃣ Roll Up:

Starting at one end, roll each rectangle tightly.

Pinch the edges to seal the filling inside. 🤲

5️⃣ Coat with Doritos:

In a bowl, mix:

Crushed Doritos

Melted butter

Garlic powder

Italian seasoning

Roll each pizza roll in the Doritos mixture, pressing gently to adhere the coating. 🌽🧈

6️⃣ Bake:

Arrange the coated pizza rolls on the prepared baking sheet.

Bake for 12–15 minutes, or until golden and crispy. ⏳

7️⃣ Serve and Enjoy:

Serve the pizza rolls warm with extra pizza sauce for dipping.

Relish the crunchy, cheesy, pizza-flavored goodness! 🍕😋

Tips:

Doritos Variations: Try other Doritos flavors like Cool Ranch or Spicy Sweet Chili for a twist!

Make Ahead: Assemble the rolls ahead of time and bake just before serving.

Snack smarter (and tastier) with these party-ready bites! 🥳🌟

Orange Creamsicle Cookies

Here’s a fantastic Orange Creamsicle Cookie recipe that captures that classic orange–vanilla flavor!

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🍊 Orange Creamsicle Cookies (Soft & Chewy)

Ingredients

For the cookies:

• 2 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar (light or dark)
• 1 large egg
• 1 tablespoon orange zest (from 1–2 oranges)
• 2 tablespoons orange juice
• 1 ½ teaspoons vanilla extract
• ½ teaspoon orange extract (optional but REALLY boosts the creamsicle flavor)

Mix-ins:

• 1 ½ cups white chocolate chips
• Optional: extra zest to sprinkle on top

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🧡 Instructions

1. Prep

• Preheat your oven to 350°F (175°C).
• Line baking sheets with parchment paper.

2. Dry ingredients

In a bowl, whisk together:

• Flour
• Baking soda
• Salt

Set aside.

3. Cream the butter & sugars

In a large mixing bowl:

• Beat softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).

4. Add wet ingredients

Mix in:

• Egg
• Orange zest
• Orange juice
• Vanilla extract
• Orange extract (if using)

Mix until smooth.

5. Combine

Add dry ingredients to wet ingredients and mix until just combined — don’t overmix.

6. Fold in the mix-ins

Stir in:

• White chocolate chips

Chill dough 20–30 minutes for thicker, softer cookies (optional but recommended).

7. Scoop & bake

• Scoop 1.5 tablespoon balls
• Bake 10–12 minutes or until edges are set but centers look slightly soft
• Let cool on the baking sheet 5 minutes before moving to a cooling rack

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🍨 Flavor Boost Tips

• Add an extra ½ tsp orange extract for stronger orange flavor
• Add 2–3 drops orange food coloring if you want a soft orange tint
• Roll dough balls in sugar before baking for sparkly edges

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Chicken Adobo

Here’s a simple, classic Filipino Chicken Adobo that’s deeply savory, tangy, garlicky, and fall-off-the-bone tender.

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🇵🇭 Chicken Adobo (Traditional Filipino Style)

Ingredients

• 2 lbs chicken thighs or drumsticks (bone-in is best)
• ½ cup soy sauce
• ½ cup vinegar (cane vinegar is traditional, but white or apple cider works)
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns (or ½ tsp cracked black pepper)
• 1 cup water or chicken broth
• 1 tbsp brown sugar (optional but rounds out the flavor)
• 2 tbsp oil (for browning)
• Cooked rice for serving

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Instructions

1. Marinate the chicken (optional but best):
   Mix soy sauce, smashed garlic, and chicken in a bowl. Marinate 30 minutes to overnight.

2. Brown the chicken:
   Heat the oil in a pot. Lift the chicken out of the marinade (save the liquid), and brown the pieces on all sides for richer flavor.

3. Add the braising liquid:
   Pour in:

   • the reserved marinade
   • vinegar
   • water/broth
   • bay leaves
   • peppercorns
   • brown sugar (if using)

   Important: Don’t stir after adding the vinegar—let it simmer on top for a minute to keep its punch.

4. Simmer:
   Cover and cook for 25–35 minutes, until the chicken is tender.

5. Reduce the sauce:
   Remove the lid and simmer another 10–15 minutes until the sauce becomes glossy and slightly thickened. Taste and adjust: more vinegar for tang, more soy for salt.

6. Serve:
   Over hot rice, with extra sauce spooned over everything.

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Optional Variations

• Adobo with potatoes: Add cubed potatoes during the last 20 minutes.
• Adobo flakes: Shred leftover chicken and pan-fry it until crispy.
• Coconut milk version (Adobo sa Gata): Add ½ cup coconut milk during the final simmer for a creamier dish.

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Christmas Tree Cheesy Bites

Just follow the instructions in the pictures

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

Here’s a perfect, flavorful recipe for you:

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🇮🇹🍷 Italian Drunken Noodles

Serves: 4

Cook Time: ~30 minutes

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Ingredients

For the noodles

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

For the sauce

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

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Instructions

1. Cook the noodles

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

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2. Brown the sausage

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

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

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3. Sauté the vegetables

Add in:

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

Sauté 5–7 minutes until softened and lightly browned.

Add the garlic and cook 30 seconds.

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4. Build the sauce

Stir in:

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

Cook 1–2 minutes until the paste darkens slightly.

Add:

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

Bring to a low simmer.

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

Taste and season with salt and pepper.

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5. Combine

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

Simmer 2 more minutes so the noodles absorb the flavor.

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6. Serve

Top with:

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

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Taco Soup

Here is the recipe:

Ingredients:

*   1 pound ground beef

*   1 onion, chopped

*   2 cloves garlic, minced

*   1 packet taco seasoning

*   4 cups beef broth

*   1 (14.5 ounce) can diced tomatoes, undrained

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

*   1 cup shredded cheddar cheese

*   1/2 cup sour cream

*   Optional toppings: avocado, cilantro, lime wedges

Instructions:

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

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

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

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

5.  Serve hot, garnished with your favorite toppings.

100 Year Old Fruit Cake

100-Year-Old Fruit Cake

Ingredients:

1 teaspoon vanilla extract

2 cups all-purpose flour

2 cups mixed dried fruit

4 large eggs

1/2 teaspoon salt

1 cup unsalted butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup rum

1 teaspoon baking powder

1 cup brown sugar

1 cup chopped nuts

Steps:

1. Soak the dried fruit in rum overnight.

2. Preheat the oven to 325°F (165°C).

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

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

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

6. Gradually blend in the flour mixture.

7. Fold in the soaked fruit and chopped nuts.

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

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

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

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

Knockoff Orange Julius

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

🍊 Classic Orange Julius (the OG way!)

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

Recipe:

To a blender, add:

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

 • 1 cup milk

 • 1 egg 

 • ¼ cup sugar

 • 1 tsp vanilla extract

 • 1 cup ice

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

Bacon Ranch Chicken Salad

Bacon Ranch Chicken Salad

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

Ingredients:

2 cups cooked chicken breast, shredded or cubed

4 slices bacon, cooked and crumbled

1/2 cup cheddar cheese, shredded

1/4 cup red onion, finely chopped

1/2 cup celery, finely chopped

1/4 cup green onions, chopped

1/2 cup mayonnaise

1/4 cup ranch dressing

Salt and pepper, to taste

⸻

Instructions

1. Cook the Bacon

Cook bacon until crisp.

Drain on paper towels and crumble.

Set aside to cool.

⸻

2. Prepare the Chicken

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

Cube or shred into bite-sized pieces.

⸻

3. Mix the Sauce

In a medium bowl, whisk together:

 • mayonnaise

 • ranch dressing

 • salt and pepper

Taste and adjust seasoning as needed.

⸻

4. Combine Everything

In a large mixing bowl, add:

 • chicken

 • bacon

 • cheddar cheese

 • red onion

 • celery

 • green onions

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

⸻

5. Chill

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

(This makes it even better!)

Funeral Potatoes

“Funeral potatoes” got their name because they’re a classic comfort-food casserole traditionally served at gatherings after funerals, especially in parts of the U.S. Midwest and Mountain West (notably among Latter-day Saint / Mormon communities in Utah and Idaho).

Here’s why the name stuck:

1. They’re easy to make in large batches

Perfect for feeding a crowd of family and friends after a service.

2. They’re comforting, simple, and familiar

It’s the kind of warm, creamy, cheesy, stick-to-your-ribs dish people bring to potlucks or to grieving families.

3. They became a cultural tradition

Church groups and community members often prepared this exact potato casserole—usually hash browns + sour cream + cream soup + cheese + buttery topping—so the dish became strongly associated with funerals.

4. The name spread outside the tradition

Even cookbooks and restaurants started calling them “funeral potatoes,” and now it’s just the common name.

If you want, I can also give you a recipe!

YES PLEASE!!

Here’s a classic, creamy, cheesy Funeral Potatoes recipe—the traditional version everyone expects (and loves):

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🥔 Funeral Potatoes (Cheesy Hash Brown Casserole)

Ingredients

• 1 bag (30 oz / ~850 g) frozen shredded hash browns, thawed
• 1 can (10.5 oz) cream of chicken soup
  (or cream of mushroom for a vegetarian version)
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup melted butter
• 1/2 cup chopped onions (optional but classic)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional)

Topping (choose one)

• Cornflake topping (traditional)
  • 2 cups crushed cornflakes
  • 1/4 cup melted butter
• OR Ritz cracker topping
  • 1 sleeve Ritz crackers, crushed
  • 1/4 cup melted butter
• OR No topping (still delicious)

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix:
   • soup
   • sour cream
   • melted butter
   • cheese
   • onions
   • salt, pepper, and garlic powder
3. Add thawed hash browns and stir until well combined.
4. Spread the mixture into a 9×13 baking dish.
5. In a small bowl, mix your cornflakes or crackers with melted butter and sprinkle over the top.
6. Bake 45–50 minutes, until the top is golden and the casserole is bubbling around the edges.
7. Let it rest 5–10 minutes before serving.

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⭐ Optional Add-Ins

• 1–2 cups cooked ham or rotisserie chicken
• 1 cup frozen peas or mixed veggies
• Swap cheddar for Colby-Jack or Monterey Jack
• Add 1/4 cup parmesan for extra richness

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Pineapple Chicken

Here’s a fantastic Pineapple Chicken recipe that’s sweet, tangy, and super easy to make. 

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🍍 Sweet & Sticky Pineapple Chicken

Ingredients

For the chicken:

• 1 ½–2 lbs chicken thighs or breasts, cut into bite-size pieces
• 2 tbsp oil
• Salt & pepper
• 1 tbsp cornstarch (optional — helps browning)

For the sauce:

• 1 can (14–20 oz) pineapple chunks with juice
• ½ cup brown sugar
• ⅓ cup soy sauce
• 2 tbsp rice vinegar (or white vinegar)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (or ¼ tsp powdered)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Optional add-ins:

• 1 red or green bell pepper, chopped
• 1 small onion, sliced
• Red pepper flakes for heat
• Sesame seeds & green onions for garnish

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🔥 Instructions

1. Brown the chicken

1. Season chicken with salt, pepper, and a little cornstarch.
2. Heat oil in a skillet over medium-high.
3. Cook chicken until browned and mostly cooked through (6–8 minutes).
4. Remove chicken and set aside.

2. Sauté veggies (optional)

If using peppers or onions, sauté them in the same pan until slightly soft.

3. Make the pineapple sauce

In the skillet, add:

• Pineapple with juice
• Brown sugar
• Soy sauce
• Vinegar
• Garlic
• Ginger

Bring to a simmer.

4. Thicken

Stir in cornstarch slurry and cook 1–2 minutes until glossy and thick.

5. Combine

Add chicken back in.
Simmer 5 more minutes until everything is coated and sticky.

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🍽️ Serve with:

• Steamed rice
• Coconut rice (AMAZING with this!)
• Stir-fried veggies
• Noodles

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Christmas Eggnog Milkshake

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🎄 Eggnog Milkshake (5 Minutes!)

Ingredients

• 2 cups vanilla ice cream
• 1 cup eggnog (store-bought or homemade)
• ½ teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• Optional:
  • A pinch of cinnamon
  • 1–2 ounces bourbon or rum (for an adult version)
  • Whipped cream for topping
  • A dash of nutmeg or holiday sprinkles

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Instructions

1. Add to blender

Add:

• Ice cream
• Eggnog
• Vanilla
• Nutmeg
• (Cinnamon/alcohol if using)

2. Blend

Blend until thick, smooth, and dreamy — about 20–30 seconds.

3. Serve

Pour into a tall glass and top with:

• Whipped cream
• Fresh nutmeg
• Optional crushed cookies or sprinkles

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Variations

✨ Gingerbread Eggnog Shake
Add 1 tablespoon molasses + pinch of ginger.

✨ Chocolate Eggnog Shake
Add 2 tablespoons cocoa powder or hot fudge.

✨ Caramel Eggnog Shake
Blend in 1–2 tablespoons caramel sauce.

✨ Peppermint Eggnog Shake
Add ¼ teaspoon peppermint extract + crushed candy cane.

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Eggnog

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🎄 Easy No-Cook Blender Eggnog

⭐ Note: This recipe uses raw eggs.

If you prefer, I can also give you a pasteurized-egg version or show you how to pasteurize eggs at home.

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Ingredients

• 4 large eggs
• ½ cup granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• Pinch of cinnamon (optional)
• Pinch of salt
• Optional alcohol:
  • ½–1 cup bourbon, dark rum, or brandy

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Instructions

1. Add everything to the blender

Add:

• Eggs
• Sugar
• Milk
• Heavy cream
• Vanilla
• Nutmeg
• Cinnamon
• Salt
  (And alcohol if using.)

2. Blend until frothy

Blend 30–45 seconds on high until creamy and lightly foamy.

3. Chill

Pour into a jug and refrigerate at least 1 hour to let flavors blend and thicken slightly.

4. Serve

Stir well and pour into glasses.
Top with:

• Fresh grated nutmeg
• A cinnamon stick
• Whipped cream (optional)

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Apple Pie Cookie

Me: using this picture, can you reverse engineer how to make this cookie?

ChatGPT: Absolutely — I can reverse-engineer a full recipe based on the ingredients shown and the style of the cookie in the picture. Here’s a complete, workable recipe for Apple Pie Cookies that look and taste like the ones shown.

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🍎 Apple Pie Cookies — Reverse-Engineered Recipe

These cookies have a soft, cinnamon-spiced base topped with a mini apple-pie filling and a cute lattice crust.

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INGREDIENTS

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 1/3 cup apples, finely diced
• 1/3 cup applesauce

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🍪 STEP-BY-STEP INSTRUCTIONS

1. Make the Dough

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together the flour, cinnamon, baking soda, and salt.
3. In another bowl, cream butter, white sugar, and brown sugar until light and fluffy.
4. Mix in the applesauce until well combined.
5. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.

2. Prepare the Apple Pie Filling

Since the ingredients don’t list a separate filling, the filling appears to be the diced apples cooked slightly to thicken:

1. In a small saucepan over medium heat, add:
   • 1/3 cup finely diced apples
   • 1–2 tbsp sugar (optional, if you want it sweeter)
   • A small splash of water or lemon juice
   • A pinch of cinnamon
2. Cook for 5–7 minutes, until apples soften and mixture thickens like pie filling.
3. Cool completely before topping cookies.

(If you don’t want extra work, you can skip cooking and simply use the diced apples as-is, but cooking them will give that glossy pie look seen in the photo.)

3. Shape the Cookies

1. Scoop about 1 tbsp of dough and flatten into a small disk.
2. Press a shallow well in the center (like a thumbprint cookie).
3. Spoon a small amount of apple filling into the well.

4. Make the Lattice Tops

1. Roll out a small portion of dough very thin.
2. Cut thin strips (a knife or pizza cutter works well).
3. Lay strips in a criss-cross lattice pattern over each cookie.
4. Press edges gently to adhere.
5. Trim excess.

5. Bake

• Bake for 10–12 minutes, or until edges look lightly golden.
• Cool on the tray for 5 minutes, then transfer to a rack.

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⭐ Tips for Best Results

• Chill the dough for 20 minutes if it feels sticky.
• For deeper “pie crust” color, brush the lattice with a little milk or melted butter before baking.
• Add a pinch of nutmeg to the dough for extra cozy flavor.

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Bow Tie Bread Buns

The picture, above, is the end product

Start by rolling out your dough and cut into a six inch circle

Use this as a guide to understand the cuts I talk about as I know younger folks only seem to understand analog clocks as in 10 after 2 would look like 2:10

Put a hole in the middle as a place holder

One cut down at the 6 o'clock position

One cut at 2 and 4 o'clock 

One cut at 8 and 10 o'clock 

Two cuts at 12 o'clock 

Lift the 9 o'clock and tuck the 8 and 10 o'clock together and lay the 9 o'clock on top

Lift the 3 o'clock and tuck the 2 and 4 o'clock together laying the 3 o'clock on top

Grab the 12 o'clock and pull down to the 6 o'clock position and tuck under

Should look like this when done

Lay on a parchment paper lined cookie sheet

Egg wash your bow ties and some sesame seeds garnish

Cross-reference my garlic knot recipe for baking instructions.

http://cookwithmitch.blogspot.com/2016/08/bread-croissants.html

No Bake Cookies

No Bake Cookies

2 cups sugar

1 stick butter

1/2 cup milk

1/2 cup peanut butter 

Splash of vanilla 

1/2 cup chocolate chips

Bring to a boil, boil for 2 minutes. Add 3 cups oats and mix 1 minute. 

Remove from heat and scoop immediately.

HOLIDAY FUDGE RECIPE

EASY HOLIDAY FUDGE RECIPE!

WHITE CHOCOLATE CARAMEL FUDGE:

24 oz white baking chips

14 oz sweetened condensed milk

2½ + 1½ tbsp heavy cream

25 wrapped caramels

COTTON CANDY FUDGE:

22 oz white chocolate chips

14 oz can sweetened condensed milk

¼ cup unsalted butter

2 tsp cotton candy flavoring

½-¾ tsp pink gel food coloring

½-¾ tsp purple gel food coloring

MAPLE WALNUT FUDGE:

3 cups white chocolate chips

14 oz sweetened condensed milk

4 tbsp salted butter

¾ tsp maple extract

1½ cups roughly chopped walnuts

CHRISTMAS FUDGE:

22 oz white chocolate chips

14 oz sweetened condensed milk

4 tbsp unsalted butter

¼-½ tsp red gel food coloring

¼-½ tsp green gel food coloring

BUTTERSCOTCH FUDGE:

22 oz packages of butterscotch morsels (chips)

14 oz sweetened condensed milk

¼ teaspoon salt optional

Mum's Fudge

I found my recipe that I got online,  always thought I had gotten it from Gisele BUT she said not hers. 

I grease a pan 9X9 inches with butter... 

  Here it is the recipe:

   

     PEANUT BUTTER FUDGE

        2 Cups of white sugar  

       1/ 2 cup of milk     I buy 2%milk

       Mix this together

   Bring to a BOIL for 2 ½ minutes 

  Take it off the stove and add 1 tsp. Vanilla 

   Then add: 

   3 / 4  cup of peanut butter with or without peanuts

   Beat till it thickens  (NOT glossy)

   Spread in pan wait for it to cool down and then cut it up into small bite size pieces. 

    As a rule I can cut about 90 pieces,  people told me there the right size, instead of having a BIG piece, they can pop it in their mouth and easy to eat.  

   Good luck and hope you'll make some , I am,  for a meeting and give some to the executives for Xmas. But it will be early Dec. Ha ha 

   Take care 'cause I care    love you moreeeeeeeeee from mum  xoxox 

Whiskey Balls

The original recipe is called Bourbon Balls, but since "someone" put a bunch of tarrifs on stuff, Canadians have been boycotting their imports.  Stuff like Bourbon is not available in our liquor stores in Canada. 

Ingredients 

1/2 cup butter

4 to 5 cups of icing sugar

1 cup pecans, toasted

1/4 cup Crown Royal

1 tsp vanilla extract 

3 cups chocolate chips

Directions

Soak the pecans in the whiskey for 8 hours.

In a stand mixer, mixing bowl, add the softened butter and about half the sugar.  At low speed, combine. 

Add the vanilla and the other half of the sugar.  Once mixed, it should be crumbly.

Put the soaked pecans in a food processor and pulse till the nuts are well chopped.

Add the nuts to the butter/sugar and combine to form a dough.  

If too wet, add more icing sugar.  If too dry, add more whiskey. 

Refrigerate for 1 hour to allow the dough to be handled without creating a big mess.

Using a large spoon, grab some dough and form a ball.  Transfer to a cookie sheet lined with parchment paper.

Transfer to the freezer for 1 hour.

Melt the chocolate in the microwave, or, use a double boiler method.

Stab each ball with a toothpick and dip into the chocolate.

Remove the toothpick and sprinkle some pecans over the ball, before the chocolate sets.

Allow the chocolate to set.

Taste will get better over two days.  These balls will last for two weeks in an air tight container.

Original Facebook post:

https://www.facebook.com/share/v/17D57p9NA6/

Chocolate Mint Fudge

I made mint chocolate fudge by mistake once.

I was in the grocery store and seen some chocolate chips in the sale bin.  I grabbed them and took them home thinking I just got a wonderful bargain.

I made the fudge for work.  Can't remember who had requested it, but that bit isn't important. 

After making and cutting up the fudge, I had a taste test.  WTF!? Mint chocolate!?

I was sure it was trash, but I brought them to work.

They were the biggest hit.

Ingredients 

1 bag (300 gm) of mint chocolate chips

OR

1 bag (300 gm) milk chocolate chips

1 can (340 ml) jar of chocolate frosting

1 tsp mint extract or peppermint extract

Crushed candy canes, garnish (optional)

Stuff you will need 

Microwave safe bowl

Spatula

8x8 parchment paper lined baking dish

Directions

Add the mint chocolate chips and chocolate frosting in a microwave safe bowl.

Heat in the microwave 1 1/2 to 2 minutes.

Mix the ingredients till smooth.

Transfer to the baking dish and smooth it out.

Sprinkle crushed candy canes across the fudge.

Place the fridge 2 to 3 hours.

Remove the fudge from the pan and cut into 1 inch squares.

Original Facebook post:

https://www.facebook.com/share/r/1QXvnhRo36/

Peanutbutter Fudge

I watch a lot of cooking videos.  It seems a lot of them say stuff like it has 4 ingredients, and then the ingredients is about 12 or more when it's all done.

This one is actually 2 ingredients.  Is the garnish 3?  You decide.

Ingredients 

2 cups peanutbutter 

1 (16 oz/340 ml) jar of vanilla frosting

Stuff you will need 

Microwave safe bowl

Spatula

8x8 parchment paper lined baking dish

Directions

Add the peanutbutter and frosting in a microwave safe bowl.

Heat in the microwave 1 1/2 to 2 minutes.

Mix the ingredients till smooth.

Transfer to the baking dish and smooth it out.

Sprinkle sea salt across the fudge.

Place the fridge 2 to 3 hours.

Remove the fudge from the pan and cut into 1 inch squares.

Original Facebook post:

https://www.facebook.com/share/r/1BtjRXWbM3/

Apple Pie Baked Beans

Ok, I will admit, this kinda got my head in a bit of a spin.

Ingredients 

1 pound hot sausage

1 onion, chopped

1 red bell pepper, chopped

2 cans, 28 oz, baked beans, drained

1 can, 21 oz, apple pie filling

1 cup BBQ Sauce

1 Tbsp mustard

1 Tbsp worcestershire sauce 

1 tsp hot sauce

2 tsp BBQ rub seasoning

Directions

Brown and crumble the sausage.

Add the veggies and cook till the onions are translucent. 

Add the beans and drain off the liquid that is at the top of the can of beans.  Add the remainder of the ingredients. 

Using a spoon, break up the apples. (I think I would do this prior to adding them to the pot)

Simmer for about an hour.

Original Facebook post:

https://www.facebook.com/share/r/17gEdCi4TR/

Boston Cream Fudge

I like fudge as much as the next person.  If you ask me what my favorite donut is, well, of course it's Boston Cream Donut.  This merging of recipes is SURE to be a hit!!

Ingredients 

1/2 cup butter

2 cups white sugar

1/2 cup of heavy cream (35%)

1 package 200 gm white chocolate chips

16 oz jar of Marshmallow Fluff

1/2 box of vanilla pudding mix

1 tsp vanilla 

3 Tbsp cocao powder 

1 cup milk chocolate chips

Stuff you will need 

8x8 baking dish

Parchment paper 

Sauce pan

Spatula 

Butter knife

Icing knife

Cutting board 

Sharp knife 

Directions

In the sauce pan, add butter, sugar, and heavy cream.

Heat to medium and bring to a gentle boil.  Lower the heat to simmer and set your timer for 7 minutes.  Stir constantly.

Add the white chocolate chips and continue to stir until melted.

Add the marshmallow fluff and fold into the mix.

Add the 1/2 package of vanilla pudding mix and the vanilla extract. 

In the 8x8 baking dish, cut two pieces of parchment paper so that most of the dish is covered.

Pour about 3/4 of the fudge into the baking dish.

In the sauce pan, add the cocao and stir till incorporated.  

Pour that last 1/4 of the chocolate fudge into the baking dish.

Using a butter knife, swirl the chocolate fudge into the vanilla fudge.

Put the fudge into the fridge for about an hour.

Melt the milk chocolate in a microwave safe bowl, about 30 seconds at a time.  Once melted, pour over the fudge.  Using an icing knife, create an even layer of chocolate across the fudge.

Put the fudge in the fridge overnight.

Next day, remove the fudge and cut into squares.  About 1 inch squares.

Sweet Baby Jesus!!  

Holy Shit Balls!! 

10 out of 10!!

Original Facebook post:

https://www.facebook.com/share/r/1BXfS8Z7nk/

Homemade Perogies

Me: Do you have a recipe for perogies

ChatGPT: Absolutely! Here’s a classic homemade pierogi (perogies) recipe — tender dough stuffed with creamy potato and cheese filling (though you can easily swap fillings).

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🥔 Classic Potato & Cheese Perogies

Ingredients

For the dough:

• 2 cups all-purpose flour (plus extra for dusting)
• ½ tsp salt
• 1 large egg
• ½ cup sour cream
• ¼ cup butter, softened (or melted and cooled)

For the filling:

• 3 medium potatoes, peeled and diced
• 1 cup shredded sharp cheddar cheese (or farmer’s cheese for a traditional version)
• 2 tbsp butter
• Salt and pepper to taste
• (Optional) ½ small onion, finely minced and sautéed

For serving:

• Butter for frying
• Onions, sliced and caramelized (optional)
• Sour cream for dipping

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👩‍🍳 Instructions

1. Make the dough

1. In a large bowl, mix flour and salt.
2. Add egg, sour cream, and butter. Mix until it forms a soft dough.
3. Knead on a floured surface for 3–5 minutes until smooth.
4. Wrap in plastic and rest 30 minutes (this helps it roll easier).

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2. Make the filling

1. Boil potatoes in salted water until tender (about 10–12 minutes). Drain.
2. Mash potatoes with butter and cheese until smooth and creamy.
3. Stir in sautéed onions if using. Season with salt and pepper. Let cool completely.

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3. Fill and shape

1. Roll out dough on a floured surface to about ⅛-inch thick.
2. Cut circles using a 3-inch cutter or drinking glass.
3. Place 1 teaspoon of filling in the center of each.
4. Fold in half and pinch edges tightly to seal. (You can crimp with a fork for extra seal.)

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4. Cook the perogies

1. Bring a large pot of salted water to a gentle boil.
2. Drop perogies in (don’t crowd the pot). Cook until they float, then 1–2 minutes more.
3. Remove with a slotted spoon and drain.

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5. Optional: Pan-fry

• Melt butter in a skillet and sauté boiled perogies until golden brown on both sides.
• Add caramelized onions if you like — it’s divine.

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🍽️ Serving Suggestions

• Serve hot with sour cream, green onions, or crispy bacon bits.
• Try variations:
  • Sauerkraut & mushroom filling
  • Ground meat & onion
  • Sweet perogies (fill with fruit and serve with sugar & cream)

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Original Facebook post:

https://www.facebook.com/share/v/17qwDnZVvt/