cream cheese spinach puffs

 

Cream Cheese Spinach Puffs

These cream cheese spinach puffs are the perfect party appetizer! Flaky puff pastry filled with a creamy spinach mixture, these bites are sure to be a hit.

Ingredients

• 1 sheet puff pastry
• 7 oz baby spinach
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 8 oz cream cheese
• 1/2 cup mozzarella cheese
• 1 egg
• 1 egg yolk
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Heat a pan over medium heat, add olive oil, and when hot, sauté the garlic for 2 minutes or until soft.
3. Add the spinach, season with a pinch of salt and pepper, and sauté until soft. Remove from heat and set aside to cool.
4. Cut the puff pastry sheet into 6 or 12 squares, depending on the size you prefer. Place them on the prepared baking tray. This recipe makes six large puffs or 12 small puffs.
5. In a mixing bowl, combine the cooled spinach, cream cheese, mozzarella cheese, and one egg. Season with a pinch of salt and pepper, then mix well.
6. Divide the spinach mixture among the pastry squares. Fold two opposite edges of each square and press tightly to seal.
7. Brush the tops of the puffs with the egg yolk. Bake for 25-35 minutes, or until golden brown.

Recipe Info

• Prep Time: 15 minutes
• Cook Time: 25-35 minutes
• Total Time: 40-50 minutes
• Servings: 6 large puffs or 12 small puffs

Homemade Stuffed Shells

 

Homemade Stuffed Shells

Homemade Stuffed Shells are a comforting Italian dish featuring large pasta shells filled with a savory mixture of ricotta cheese, spinach, and herbs, all baked in marinara sauce and topped with melted mozzarella. This classic recipe is perfect for a hearty family meal or special occasion.

Ingredients

• ½ pound jumbo pasta shells
• 2 tablespoon olive oil
• 1 onion – finely chopped
• Salt and pepper (to taste)
• 3 cloves garlic – minced
• 1 pound ground beef
• 2 tablespoon Italian herbs
• 2 cups spaghetti sauce
• 2 cups ricotta or cottage cheese
• 1 cup mozzarella – shredded (plus more for topping)
• ½ cup parmesan cheese – grated (plus more for topping)
• 1 egg – beaten
• Optional: Frozen chopped spinach

Instructions

1. Preheat oven to 350°F (175°C).
2. Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells to prevent sticking.
3. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the onion, season with salt and pepper, and sauté until softened, about 4-5 minutes. Add garlic and cook for another minute.
4. Add the ground beef and cook until browned, breaking it up as it cooks. Sprinkle Italian herbs over the beef and stir in 1 cup of the spaghetti sauce, then remove from heat.
5. In a small bowl, combine ricotta, mozzarella, parmesan, and the beaten egg. Mix well, then combine with the beef mixture.
6. Grease a 9"x13" baking dish and spread the remaining spaghetti sauce evenly on the bottom. Spoon the filling carefully into each shell and arrange them on the sauce. Sprinkle with additional mozzarella and parmesan cheese.
7. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly.

Storage Instructions

To store homemade stuffed shells, first allow them to cool completely after cooking. Transfer to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 3-5 days.

If freezing, you can freeze them before or after baking:

• Uncooked shells: Assemble them with sauce in a baking dish but don’t bake them. Wrap tightly in plastic wrap and aluminum foil or use a freezer-safe container. Freeze for up to 2-3 months.
• Cooked shells: Let them cool, then wrap or store in a freezer-safe container. Freeze for up to 2-3 months.

When ready to enjoy, thaw frozen shells in the refrigerator overnight and bake at 350°F (175°C) until heated through. Bake for 25-30 minutes for cooked shells, or 45 minutes to 1 hour for uncooked frozen shells.

Recipe Info

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4-6 servings

Cheesesteak Tortellini in Rich Provolone

 

Cheesesteak Tortellini in Rich Provolone Sauce

This comforting and innovative dish combines the beloved flavors of a classic Philly cheesesteak with the creamy indulgence of tortellini. Tender cheese-filled pasta is tossed in a velvety provolone sauce, complemented by sautéed strips of beef and a medley of vegetables. Perfect for those who enjoy a fusion of flavors and a touch of gourmet comfort food.

Ingredients

For the Tortellini:

• 1 lb cheese tortellini (fresh or frozen)
• 1 tablespoon olive oil

For the Cheesesteak Filling:

• 1 lb thinly sliced beef steak (such as ribeye or sirloin)
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 green bell pepper, sliced
• Salt and pepper to taste

For the Provolone Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded provolone cheese
• Salt and pepper to taste

Directions

Cook the Tortellini:

1. Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

Prepare the Cheesesteak Filling:

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender. Season with salt and pepper. Set aside.

Make the Provolone Sauce:

1. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Gradually add milk, whisking continuously to prevent lumps. Continue cooking until the sauce thickens. Reduce heat to low and stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.

Combine and Serve:

1. Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet. Toss gently to coat the tortellini and filling evenly with the sauce. Heat through, then serve immediately, garnished with additional provolone if desired.

Variations

• Vegetarian Option: Replace the beef with sautéed mushrooms, bell peppers, and onions to create a vegetarian version. You can use a meat substitute if you prefer.
• Different Cheeses: Experiment with cheeses like cheddar, mozzarella, or a blend of cheeses for a different flavor profile.
• Spicy Kick: Add a touch of hot sauce or red pepper flakes to the sauce for a bit of heat.
• Creamy Alternatives: For a lighter version, use half-and-half or non-dairy milk to make a lighter sauce.
• Additional Veggies: Incorporate vegetables like spinach, sun-dried tomatoes, or roasted red peppers for extra texture and flavor.

Tips

• Cooking the Beef: Ensure the beef is thinly sliced for an authentic cheesesteak experience. Sauté it quickly over high heat to retain its tenderness.
• Sauce Consistency: Make a roux with butter and flour before adding milk to thicken the sauce.
• Seasoning: Season the sauce and beef well with salt, pepper, and perhaps garlic powder or fresh herbs.
• Cooking Tortellini: Cook the tortellini until al dente before adding it to the sauce to avoid overcooking.

Recipe Info

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings

PEPPER STEAK IN A CROCK POT

 

Pepper Steak in a Crock Pot – OMG Don’t Lose This

Pepper steak in a crock pot is a flavorful and convenient dish perfect for busy days. By using a slow cooker, you allow the beef to become tender and infused with the rich, savory flavors of bell peppers, onions, and a savory sauce.

This dish is not only easy to prepare but also results in a hearty meal with minimal effort. Simply add your ingredients to the crock pot, set it, and let it cook slowly, allowing the flavors to meld beautifully while you go about your day.

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips
• ¾ teaspoon garlic powder, or to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• ¼ cup hot water
• 1 tablespoon cornstarch
• ½ cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

Directions

1. Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.
2. Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips.
3. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
4. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Tips & Variations

• Try using different cuts of beef like flank steak or chuck roast for a more affordable option, or add vegetables such as red bell peppers, mushrooms, or carrots for extra flavor and color.
• To enhance the sauce, consider adding Worcestershire sauce or hoisin sauce, and for a spicy kick, throw in red pepper flakes or jalapeños.
• For best results, sear the beef before adding it to the crock pot for richer flavor, and cook on low for 6-8 hours to make the beef tender.
• To keep the bell peppers slightly crisp, add them halfway through cooking, and if the sauce needs thickening, stir in more cornstarch near the end.

Serving Suggestions

Serve the dish over rice or noodles for a complete meal.

Storing Leftovers

To store Pepper Steak in a Crock Pot, first allow it to cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days, ensuring the container is sealed tightly to retain moisture and flavor.

For longer storage, freeze the pepper steak in freezer-safe containers or bags for up to 2-3 months, and label the containers with the date. When ready to eat, reheat leftovers in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the sauce. If frozen, thaw in the refrigerator overnight before reheating.

Lipton Onion Potatoes

 

Slow Cooker Lipton Onion Potatoes

This Slow Cooker Lipton Onion Potatoes recipe is a simple and delicious way to prepare tender, flavorful potatoes. With just a few ingredients and minimal effort, you can enjoy a savory side dish that’s perfect for any meal. It’s ideal for busy nights!

Ingredients

• 6 large potatoes, thinly sliced
• 1 packet of Lipton Onion Soup mix
• 1/3 cup butter, melted
• 1 cup shredded cheddar cheese (optional)
• 1/2 cup chicken broth or water
• Salt and pepper to taste
• Cooking spray or butter for greasing

Instructions

1. Thoroughly grease the inside of your slow cooker with cooking spray or butter to prevent sticking.
2. Wash and peel the potatoes (if desired), then thinly slice them for consistent cooking.
3. In a large mixing bowl, combine the thinly sliced potatoes with the melted butter, making sure each slice is well-coated.
4. Sprinkle the Lipton Onion Soup mix over the potatoes and mix well to evenly distribute the flavors.
5. If using, add the shredded cheddar cheese to the potato mixture and blend it through.
6. Carefully layer the seasoned potatoes into the slow cooker and pour the chicken broth or water over the top to help steam the potatoes to a tender finish.
7. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours. Cooking times may vary depending on your slow cooker and the thickness of your potato slices.
8. Once the potatoes are tender and cooked through, taste and adjust the seasoning with salt and pepper.

Serving

Serve your Slow Cooker Lipton Onion Potatoes hot as a comforting side dish to complement your main course. Enjoy the ease and flavor of this classic, heartwarming recipe!

Hot Dog buns

 

Homemade Hot Dog Buns

Hot dog buns are soft, slightly sweet rolls designed to hold hot dogs. With a slit down the middle, they’re perfect for sandwiches and are commonly used at picnics and barbecues.

Ingredients

• 4 cups all-purpose flour
• 1 cup warm milk
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 large egg
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• Sesame seeds (optional, for topping)

Step-by-Step Instructions

1. Activating the Yeast

In a bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the mixture and let it activate for 5-10 minutes until frothy.

2. Creating the Dough

In a large bowl, mix the activated yeast mixture with the melted butter, beaten egg, and salt. Gradually add the flour, stirring until a dough forms.

3. Kneading and Rising

Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

4. Shaping the Buns

Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a hot dog bun shape and place them on a parchment-lined baking sheet.

5. Second Rise

Cover the shaped buns with a kitchen towel and let them rise for an additional 30-45 minutes.

6. Baking

Preheat the oven to 375°F (190°C). Brush the risen buns with melted butter and sprinkle sesame seeds, if desired. Bake for 12-15 minutes or until golden brown.

7. Cooling and Enjoying

Allow the buns to cool on a wire rack. Once cooled, slice them open, add your favorite hot dog or sausage, and enjoy the homemade goodness!

Storage Tips

To store hot dog buns, keep them in an airtight container or resealable plastic bag to maintain freshness. Store them at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months. To use, thaw at room temperature or toast them from frozen.

Meatball Boats

 

Meatball Boats

Meatballs have long been an easy and quick dinner to make. While I prefer homemade meatballs, I often use store-bought frozen meatballs when I’m short on time. This recipe for Meatball Boats is perfect for busy days and uses premade meatballs, making it a convenient yet delicious meal.

Ingredients

• 2 pounds ground beef
• 2 eggs
• 1 cup bread crumbs
• 1/4 cup fresh parsley + 2 tablespoons, chopped, divided
• 6 cloves garlic, minced, divided
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Vegetable oil
• 4 soft rolls
• 8 slices mozzarella cheese
• 1 cup marinara sauce
• 1/4 cup butter, melted
• Freshly grated Parmesan cheese

How To Make Meatball Boats

1. In a large bowl, combine the ground beef, eggs, bread crumbs, 1/4 cup parsley, 3 cloves garlic, salt, and pepper. Shape the mixture into golf ball-sized meatballs.
2. Heat a cast iron pan or skillet with oil over medium-high heat.
3. Cook the meatballs until browned on all sides. Transfer them to a plate and remove the pan from heat.
4. Preheat the oven to 350°F (180°C).
5. Place the soft rolls on a baking sheet. Use a knife to cut the tops off the rolls and press the insides down to create a boat shape.
6. In a small bowl, mix together the melted butter, 3 cloves of garlic, and 2 tablespoons of parsley.
7. Brush the rolls with the garlic butter mixture. Bake for 5 minutes, or until toasted.
8. Place two slices of mozzarella in each roll and top with a spoonful of marinara sauce.
9. Add three meatballs to each roll and top with additional marinara sauce.
10. Bake for 25 minutes, or until the cheese is melted.
11. Top with freshly grated Parmesan cheese and serve.

CARAMEL APPLE CINNAMON ROLL LASAGN

 

Caramel Apple Cinnamon Roll Lasagna

Caramel Apple Cinnamon Roll Lasagna is a decadent dessert that combines the irresistible flavors of caramel, apples, and cinnamon rolls into a layered, comforting treat. This innovative dessert is perfect for special occasions, holiday gatherings, or as a delicious weekend indulgence. With its gooey caramel, spiced apples, and soft cinnamon rolls, this lasagna-style dessert is sure to impress and satisfy any sweet tooth.

Why This Recipe is Perfect for You

Caramel Apple Cinnamon Roll Lasagna is ideal for those who love rich, indulgent desserts with a twist. This recipe takes the classic combination of caramel and apples and pairs it with the soft, sweet layers of cinnamon rolls, creating a unique and comforting dessert. It’s easy to make and serves a crowd, making it a perfect choice for family gatherings, potlucks, or holiday feasts.

Ingredients

For the Caramel Apple Layer:

• 4 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 1/4 cup caramel sauce (store-bought or homemade)

For the Cinnamon Roll Layer:

• 2 cans (12.4 oz each) refrigerated cinnamon roll dough (with icing)
• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional)

For Assembly:

• 1/2 cup caramel sauce (for drizzling)
• Whipped cream or vanilla ice cream (optional, for serving)

Directions

Preparing the Caramel Apple Layer

1. Cook the Apples: In a large skillet over medium heat, melt the butter. Add the sliced apples, granulated sugar, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and the sauce has thickened, about 8-10 minutes. Stir in the caramel sauce and remove from heat. Set aside.

Preparing the Cinnamon Roll Layer

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the Cinnamon Rolls: Open the cinnamon roll dough cans and separate the rolls. Cut each roll into quarters. Arrange the cut pieces evenly in the prepared baking dish.
3. Make the Cream Cheese Mixture: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the cinnamon roll pieces.
4. Add the Pecans (Optional): If using, sprinkle the chopped pecans over the cream cheese layer.

Assembling the Lasagna

1. Layer the Apples: Spoon the caramel apple mixture evenly over the cinnamon roll and cream cheese layers in the baking dish.
2. Bake: Bake in the preheated oven for 25-30 minutes, or until the cinnamon rolls are cooked through and the top is golden brown. The caramel apple layer should be bubbly.
3. Cool: Allow the lasagna to cool slightly before serving. This will help the layers set and make it easier to serve.

Serving

Add Final Touches: Drizzle additional caramel sauce over the top before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Kitchen Equipment Needed

• 9×13-inch baking dish
• Large skillet
• Medium mixing bowl
• Whisk or hand mixer
• Knife and cutting board
• Measuring cups and spoons

Tips and Shortcuts

• Use Pre-Made Caramel Sauce: For convenience, use store-bought caramel sauce. Homemade caramel sauce can also be used if you prefer a richer flavor.
• Make Ahead: Prepare the caramel apple mixture and cream cheese filling a day in advance. Assemble and bake the lasagna on the day you plan to serve it.
• Cinnamon Roll Substitutes: If you prefer, you can use homemade cinnamon rolls or a different flavor of store-bought rolls.

Variations

• Nut-Free: Omit the pecans if you have nut allergies or prefer a nut-free dessert.
• Fruit Variations: Substitute the apples with pears, berries, or a mix of fruits for a different twist.
• Gluten-Free: Use gluten-free cinnamon roll dough and ensure all other ingredients are gluten-free.

How to Store Leftovers

Store any leftover Caramel Apple Cinnamon Roll Lasagna in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to warm through. For longer storage, freeze the lasagna for up to 2 months. Thaw in the refrigerator overnight before reheating.

Food and Drink Pairings

This dessert pairs wonderfully with a cup of coffee, a glass of sweet dessert wine, or a warm cup of spiced cider. It also complements a simple salad or savory main dish if served as part of a larger meal.

FAQ

Q: Can I use frozen apples instead of fresh?
A: Yes, you can use frozen apples. Be sure to thaw and drain them well to avoid excess liquid in the filling.

Q: Can I make this dessert without the cream cheese layer?
A: Yes, you can omit the cream cheese layer if you prefer a simpler dessert. The lasagna will still be delicious without it.

Q: How can I adjust the sweetness of the dessert?
A: Adjust the amount of sugar in the caramel apple mixture and the cream cheese filling to your taste. You can also use less caramel sauce if you prefer a less sweet dessert.

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Smashing Patty with Confidential Sauce

 

Ingredients:

• Approximately forty-five minutes
• Output: four sandwiches
• One tablespoon of olive oil
• 2 cups of finely sliced onion from 1 big onion
• Six tablespoons of unsalted butter, divided
• Garlic powder and kosher salt
• 2 tablespoons of ketchup
• 1 and a half pounds of lean ground beef
• 2 teaspoons Worcestershire sauce
• 8 rye bread slices
• 1/2 teaspoon onion powder
• Roughly eight ounces of Swiss cheese, sliced

Instructions:

1. Heat olive oil in a big pan over medium-low heat. Add the sliced onions and cook, stirring regularly, for 20 to 25 minutes until caramelized and very brown. Season with salt and pepper to taste.
2. While the onions cook, heat a cast-iron skillet over medium-high heat. Melt 2 tablespoons of butter in the hot pan.
3. In a large bowl, gently mix the ground beef, ketchup, Worcestershire sauce, 1/2 teaspoon onion powder, 1 teaspoon salt, and a pinch of pepper. Form the mixture into four equal patties, each slightly wider than the bread slices.
4. Cook the patties in the hot pan for 4-5 minutes on each side until nicely browned. Remove from the skillet and set aside.
5. Assemble the patty melts: Wipe out any excess grease from the pan and melt 2 more tablespoons of butter. Place four slices of rye bread in the pan, butter side down. Top each slice with a burger patty, Swiss cheese, half the caramelized onions, and another slice of cheese. Close the sandwiches with the remaining bread slices, butter side up.
6. Cook each patty melt for 2-4 minutes per side, gently pressing down with a spatula until golden brown and the cheese is melted.
7. Once done, remove the melts from the pan and cut them diagonally. Enjoy your delicious sandwiches!

Have fun! Let me know if you need any modifications.

Apple Raisin Bundt Cake

 

Ingredients:

• 2-3 apples, peeled, cored, and sliced
• 1/2 cup raisins
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 3 eggs
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• A pinch of salt
• Optional: a sprinkle of cinnamon or nutmeg for flavor

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly.
2. Prepare Apples and Raisins: Peel, core, and slice the apples. Sprinkle the apple slices and raisins evenly in the greased bundt pan.
3. Prepare the Batter:
   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the vanilla extract.
   • In a separate bowl, combine the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
   • Mix until just combined.
4. Assemble: Pour the batter over the apples and raisins in the bundt pan. Use a spatula to spread the batter evenly over the fruit.
5. Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Once cooled, slice and serve.

Tips:

• You can sprinkle some cinnamon or nutmeg over the apples and raisins for an extra flavor boost.
• Serving with a dusting of powdered sugar or a simple glaze would add a nice touch.

Enjoy baking! Let me know if you need further assistance or modifications to the recipe.