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Holiday Only 🦃🎄
Holiday Recipes
limited time only
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Turkey Wings w/ Gravy
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Cabbage Steaks
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Macaroni & Cheese
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Honey Buttered Biscuits
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Banana Dream Cream
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Honey Lemon Orange Iced Tea
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Light, quick, & affordable selections for the holiday dining season!
Only here for a limited time only.
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Baby Back Ribs
-
Candied Yams
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Red Beans & Rice
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Garlic Knots
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Peanut Brittle
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Sunshine Twilight Refresher
A Great Gift!
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Turkey Wings with Gravy
Serves: 4
Ingredients:
For the turkey wings:
2–2.5 lbs turkey wings (about 4 wing sections)
2 Tbsp yellow mustard (or Dijon for extra tang)
1 Tbsp olive oil (or melted butter)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp dried thyme or rosemary (optional)
1 cup chicken broth (for baking)
For the gravy:
2 Tbsp drippings or butter
2 Tbsp all-purpose flour
1½ cups pan juices or chicken broth
1 tsp mustard (optional, for flavor)
Salt and pepper to taste
Instructions
Prep the wings
Preheat oven to 350°.
Rinse and pat the turkey wings dry.
Mix together mustard, olive oil, salt, pepper, garlic powder, onion powder, paprika, and thyme in a bowl to make a paste.
Rub the mixture generously all over the wings, coating evenly.
Bake the wings
Arrange wings in a baking dish in a single layer.
Pour 1 cup of chicken broth into the bottom of the pan to keep the wings moist.
Cover tightly with foil and bake for 1 hour.
Remove foil, baste wings with pan juices, and bake uncovered for another 30–40 minutes until golden brown and tender.
(Optional: broil for 3–5 minutes for extra crisp skin.)
Make the gravy
Once wings are done, pour off about 1½ cups of pan drippings (skim off excess fat).
In a small saucepan, melt 2 Tbsp butter (or use drippings).
Whisk in 2 Tbsp flour to make a roux; cook for 1–2 minutes until golden.
Gradually whisk in the pan juices or broth, stirring until smooth and thickened.
Stir in 1 tsp mustard for extra flavor (optional), then season with onion salt, garlic, sliced onions, and pepper to taste.
Serve
Plate the turkey wings and drizzle with the rich mustard gravy.
Tips
For extra flavor, marinate the wings in the mustard mixture overnight.
You can substitute turkey drumettes or chicken wings if preferred (reduce baking time).
Cabbage Steaks
Serves: 4
Ingredients
1 medium green cabbage (about 2–2.5 lbs)
1 large red bell pepper, thinly sliced
3 Tbsp olive oil (or melted butter)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika (smoked or sweet)
½ tsp onion powder (optional)
1 Tbsp chopped fresh parsley or dill (for garnish)
1–2 tsp lemon juice or balsamic vinegar (optional, for brightness)
Instructions
Preheat oven
Set oven to 400°F and line a baking sheet with parchment paper or foil.
Prep the cabbage
Remove any tough outer leaves from the cabbage.
Slice the cabbage from top to core into 1-inch thick “steaks.” You should get about 4 large slices.
Place each cabbage steak flat on the prepared baking sheet.
Season
Brush both sides of each cabbage steak with olive oil (use all 3 Tbsp).
Sprinkle evenly with salt, pepper, garlic powder, paprika, and onion powder.
Arrange the sliced red bell peppers evenly over the top of each cabbage steak; press them in gently so they stick.
Bake
Roast in the preheated oven for 25–30 minutes, then carefully flip each steak with a spatula.
Continue baking for another 15–20 minutes, until the edges are browned and crispy and the centers are tender.
Serve
Drizzle with a little lemon juice or balsamic vinegar for brightness.
Garnish with fresh parsley or dill before serving.
Optional Add-Ons
Spicy version: Add crushed red pepper flakes or drizzle with hot honey before serving.
Macaroni & Cheese
Serves: 4
Ingredients
Pasta:
8 oz (about 2 cups) elbow macaroni or cavatappi
1 tsp salt (for pasta water)
Cheese Sauce:
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups whole milk (warm)
½ cup heavy cream (optional, for extra creaminess)
1 cup shredded Gouda
1 cup shredded Fontina (or Havarti if unavailable)
2 oz cream cheese, cubed
½ tsp salt (adjust to taste)
tsp black pepper½
½ tsp smoked paprika (optional but great with Gouda)
½ tsp garlic powder (optional)
Topping:
½ cup panko breadcrumbs (or crushed Ritz crackers)
1 Tbsp melted butter
2 Tbsp grated Parmesan (optional, for extra golden crust)
Instructions
Cook pasta
Bring a large pot of salted water to a boil.
Cook pasta 1 minute less than package directions (it will finish in the oven).
Drain and set aside.
Make the cheese sauce
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes to form a light roux (do not brown).
Gradually whisk in warm milk and cream, stirring until smooth and thickened (about 5–6 minutes).
Lower heat and stir in cream cheese until melted.
Add shredded Gouda and Fontina in small handfuls, stirring until smooth.
Season with salt, pepper, paprika, and garlic powder.
Combine
Toss the cooked pasta with the cheese sauce until fully coated.
Pour into a greased 8x8-inch baking dish.
Add topping
Mix breadcrumbs, melted butter, and Parmesan in a small bowl.
Sprinkle evenly over the mac and cheese.
Bake
Bake uncovered at 375°F for 25–30 minutes, until bubbly and golden brown on top.
For an extra-crisp top, broil for the last 1–2 minutes (watch closely!).
Serving suggestions
Pair with your mustard-basted turkey wings and mustard-roasted cabbage steaks with red bell pepper — the creamy, mellow Gouda sauce balances the tangy and savory notes of the rest of the meal beautifully.
Honey Buttered Biscuits
Makes: 8
Ingredients
For the biscuits:
2 cups all-purpose flour
1 Tbsp baking powder
½ tsp baking soda
¾ tsp salt
2 tsp sugar
½ cup (1 stick) cold unsalted butter, cut into small cubes
¾ cup cold buttermilk (or see substitute below)
1 Tbsp honey
For brushing (inside & outside):
3 Tbsp melted butter
1 Tbsp honey
Pinch of salt (optional, if you like salted honey butter flavor)
Instructions
Prep
Preheat your oven to 450°F. Line a baking sheet with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Cut in the butter
Add the cold butter cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until you have pea-sized pieces, some larger bits are okay (they create flakes).
Pro tip: Pop the bowl in the freezer for 5 minutes after cutting in the butter to keep everything cold.
Add wet ingredients
Mix the buttermilk and honey together. Pour into the flour mixture. Stir with a fork or spatula just until a shaggy dough forms, it will look rough and sticky.
Laminate for flakes
Turn the dough out onto a lightly floured surface. Gently press it into a rectangle about ¾-inch thick.
Fold it in thirds like a letter (left over center, right over that). Turn it 90°, pat out again, and fold once more.
Repeat this 2–3 times for visible flaky layers, don’t overwork.
Cut the biscuits
Pat to 1-inch thickness. Cut out biscuits with a 2½-inch cutter (don’t twist the cutter, press straight down). Gather scraps gently and re-cut if needed.
Place biscuits on the baking sheet touching each other for soft sides or spaced apart for crisp edges.
Top before baking
Brush the tops lightly with melted butter (save some for after baking).
Bake
Bake 13–15 minutes until tall and golden brown.
Finish
While still hot, stir the remaining melted butter with the honey and salt.
Brush this honey butter glaze generously over the tops (and sides if you want them super buttery).
Tips for Maximum Fluff + Moisture
Keep everything cold: Cold butter = steam = rise and flakes.
Don’t twist the cutter: Twisting seals edges and prevents rising.
Use buttermilk: It gives tang and tenderness. (Sub: ¾ cup milk + 2 tsp lemon juice, let sit 5 min.)
Banana Dream Cream
Serves: 4
Ingredients
For the banana cream mousse:
2 medium ripe bananas (spotty but not brown)
2 Tbsp granulated sugar
1 tsp vanilla extract
½ cup whole milk
½ cup heavy cream (for the custard base)
2 large egg yolks
1 Tbsp cornstarch
2 Tbsp unsalted butter (cold, cubed)
½ cup cold heavy cream (for folding in at the end)
For layering:
20 Pepperidge Farm Chessmen cookies (about 5 per serving)
1 cup cold heavy cream (for whipped cream layer)
1½ Tbsp powdered sugar
½ tsp vanilla extract
Optional garnish:
Sliced fresh banana
Crumbled cookies
Step-by-Step Instructions
Make the banana pastry cream base
In a small saucepan, whisk together milk, cream, and half of the sugar (1 Tbsp). Heat until just steaming.
In a separate bowl, whisk egg yolks, remaining 1 Tbsp sugar, and cornstarch until smooth.
Slowly pour the hot milk mixture into the yolks while whisking.
Return the mixture to the pan and cook over medium heat, whisking constantly, until thickened (about 1–2 minutes after it starts to bubble).
Remove from heat. Stir in butter and vanilla until smooth.
Blend in the bananas
Blend or mash the ripe bananas until smooth, then whisk them into the warm custard.
Press plastic wrap directly onto the surface and chill until cold (about 1 hour, or 20 minutes in the freezer).
Fold in whipped cream
Whip ½ cup cold heavy cream to soft peaks.
Gently fold it into the chilled banana cream to create a light, mousse-like texture.
Make the whipped cream layer
Whip 1 cup heavy cream with powdered sugar and vanilla until soft-medium peaks form. Keep cold.
Assemble the layers
Use 4 dessert glasses, ramekins, or small jars.
Layer in this order:
Bottom layer: 1–2 Chessman cookies (break to fit if needed)
Spoonful of banana cream mousse
Thin layer of whipped cream
Repeat layers until you reach the top (2 layers total usually fits perfectly).
Finish with whipped cream, a cookie on top, and banana slices or cookie crumbles if desired.
Chill and serve
Chill at least 2 hours (or overnight) to let the cookies soften slightly.
Serve cold for the best texture.
Tips for Perfect Texture
Use ripe bananas (with brown freckles) for best flavor — not overripe or mushy.
Chill mousse completely before folding in whipped cream, this keeps it light and airy.
Add a splash of lemon juice (¼ tsp) to the banana purée if you want to slow browning.
Layer right before chilling so cookies soften just enough without turning soggy.
Honey Lemon/Orange Iced Tea
Serves: 4
Ingredients
4 cups water (for brewing tea)
4 black tea bags (or green tea for a lighter flavor)
1/3 cup honey (adjust to taste)
1 medium lemon, thinly sliced
1 medium orange, thinly sliced
2 cups cold water or ice cubes (to dilute and chill)
Fresh mint sprigs (optional, for garnish)
Instructions
Brew the tea
Bring 4 cups water to a near boil.
Remove from heat and add tea bags. Steep 5 minutes (for black tea) or 3–4 minutes (for green tea).
Remove tea bags, gently squeezing them to release flavor.
Sweeten the tea
While the tea is still warm, stir in honey until fully dissolved.
Let the tea cool to room temperature (about 15–20 minutes).
Add citrus
Slice the lemon and orange thinly.
Add slices to the tea for infusion. For extra zing, squeeze a little juice from the lemon and orange into the tea.
Chill
Pour tea into a tall pitcher.
Add cold water or enough ice cubes to fill the pitcher.
Refrigerate for at least 1 hour to allow flavors to meld.
Serve
Stir gently, pour over ice if desired and garnish with mint sprigs or extra citrus slices.
Optional: drizzle a little extra honey over the ice for sweetness on top.
Tips for Maximum Flavor
Use fresh-squeezed juice for lemon and orange instead of bottled for brighter taste.
For a stronger citrus punch, add a few thin slices of lime or a splash of grapefruit.
Make sun tea style: place tea bags, honey, and sliced citrus in a glass pitcher of water in sunlight for 3–5 hours (skip boiling).
Baby Back Ribs
2 Slabs - season to taste if more or less
Ingredients
2 slabs of baby back ribs (about 2–2.5 pounds total)
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional, for heat)
1 cup barbecue sauce (store-bought or homemade)
Optional for extra flavor:
2 tablespoons brown sugar
1 tablespoon mustard
Instructions
Prep the Ribs
Remove the silver skin/membrane from the back of the ribs (this helps them be more tender).
Pat ribs dry with paper towels.
Season
In a small bowl, mix salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper (and brown sugar if using).
Rub the mixture generously over both sides of the ribs.
Cook Low and Slow
Oven method (recommended for tender ribs):
Preheat oven to 325°F.
Wrap each rib slab tightly in aluminum foil.
Place on a baking sheet and bake for 2.5–3 hours, until the ribs are tender and the meat pulls easily from the bone.
Grill method:
Preheat grill for indirect cooking (medium-low heat).
Cook ribs for 2–2.5 hours, turning occasionally, until tender.
Add Barbecue Sauce
Remove ribs from foil (if baked) and brush generously with barbecue sauce on both sides.
If using the oven: broil for 3–5 minutes or until the sauce caramelizes slightly.
If using a grill: place ribs over direct heat for a few minutes, turning once, until sauce is sticky and caramelized.
Serve
Slice ribs between the bones and serve hot with your favorite sides.
Red Beans & Rice
Serves: 4
Ingredients
For the Red Beans (Slow Cooker):
1 cup dried red beans, rinsed and picked over
4 cups water or low-sodium chicken broth
1 tablespoon olive oil
1 small onion, finely chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon cayenne pepper (optional, for heat)
Salt and black pepper, to taste
Optional: 1 smoked sausage (andouille or kielbasa), sliced
For the Rice (Stove Top):
2 cups long-grain white rice
4 cups water
½ teaspoon salt
Garnish (Optional):
2 green onions, chopped
Hot sauce
Instructions
Prep the Beans
Rinse the dried beans and remove any debris.
Optional: Soak beans overnight for 6–8 hours to reduce cooking time. Drain before using.
Sauté Aromatics
Heat olive oil in a skillet over medium heat.
Sauté onion and bell peppers for 5–7 minutes until softened.
Add garlic, smoked paprika, thyme, and cayenne. Cook 1–2 minutes until fragrant.
Transfer sautéed vegetables to the slow cooker.
Add red beans and 4 cups water or broth.
If using, add sliced smoked sausage an hour before completion to avoid losing the meat's flavor.
Season lightly with salt and pepper (adjust later).
Cook the Beans
Cover and cook on low for 6–8 hours or high for 3–4 hours, until beans are tender.
Stir about every hour if possible and add extra water if needed for desired consistency.
Cook the Rice
About 20–25 minutes before beans are done, rinse rice under cold water.
In a medium pot, combine rice, 4 cups water (or broth), and ½ teaspoon salt.
Bring to a boil, reduce heat to low, cover, and simmer 18–20 minutes until water is absorbed and rice is tender.
Fluff with a fork before serving.
Serve
Spoon red beans over cooked white rice.
Garnish with chopped green onions and hot sauce if desired.
Tips:
For creamier beans, mash a few with a spoon and stir back in.
Slow cooker times may vary. Check beans every hour until you learn how your slow cooker functions.
Sausage adds extra flavor but can be skipped for a vegetarian-friendly version.
Candied Yams
Serves: 4
Ingredients
For the Sweet Potatoes:
2 large sweet potatoes (about 1½ lbs total)
2 tbsp butter, melted
1 tbsp olive oil
1 tbsp brown sugar
½ tsp cinnamon
¼ tsp salt
Optional: ½ tsp vanilla extract for extra flavor
For the Pecan Crisp Topping:
¾ cup chopped pecans
3 tbsp brown sugar
2 tbsp all-purpose flour (or oat flour for gluten-free)
2 tbsp melted butter
¼ tsp cinnamon
Pinch of salt
Preparation Steps
Prepare the sweet potatoes
Preheat your oven to 350°F.
Wash and peel the sweet potatoes. Slice them into ¼-inch thick rounds.
In a large bowl, toss the slices with melted butter, olive oil, brown sugar, cinnamon, salt, and (if using) vanilla extract until evenly coated.
Arrange the slices slightly overlapping in a lightly greased 9x9-inch baking dish or similar-sized ovenproof dish.
Make the Pecan Crisp Topping
In a small bowl, mix pecans, brown sugar, flour, melted butter, cinnamon, and a pinch of salt until crumbly.
Sprinkle the mixture evenly over the top of the sweet potato slices.
Bake
Cover the dish with foil and bake for 45-60 minutes. Remove the foil and bake for another 15–20 minutes or until the sweet potatoes are tender and the pecan topping is golden brown and crisp.
Serve
Let it rest for 5–10 minutes before serving.
Garlic Knots
Serves: 4 (Makes 8 knots)
Ingredients
For the Dough
1 ½ cups all-purpose flour (plus more for dusting)
1 tsp sugar
¾ tsp salt
1 tsp instant yeast (or active dry yeast)
½ cup warm water (about 110°F)
1 tbsp olive oil
For the Internal Garlic Butter (kneaded into the dough)
2 tbsp butter, softened
2 cloves garlic, finely minced or grated
1 tbsp chopped parsley
Pinch of salt
For the External Garlic Butter (brushed before baking)
2 tbsp unsalted butter, melted
1 clove garlic, minced
½ tsp Italian seasoning or dried oregano
Pinch of salt
For the Post-Bake Garlic Butter Marinade
3 tbsp butter
2 cloves garlic, minced
1 tbsp chopped parsley
½ tsp lemon juice (optional but brightens flavor)
Pinch of salt
Freshly grated Parmesan (optional, for topping)
Preparation
Make the Dough
In a medium bowl, whisk together flour, sugar, salt, and yeast.
Add the warm water and olive oil, stirring until a soft dough forms.
Turn onto a floured surface and knead for 6–8 minutes until smooth and elastic.
Cover the dough with a damp towel and let it rise for 45 minutes–1 hour, until doubled in size.
Prepare the Internal Garlic Butter
In a small bowl, mix together softened butter, minced garlic, parsley, and salt until creamy.
Once the dough has risen, gently flatten it and knead in half of the garlic butter mixture. This will create aromatic butter pockets inside the knots.
Shape the Knots
Divide dough into 8 equal pieces.
Roll each piece into a 6–8 inch rope, tie into a knot, and tuck ends underneath.
Place knots on a parchment-lined baking sheet.
Brush each knot with the external garlic butter mixture (melted butter + garlic + herbs).
Let rest for 10 minutes while you preheat the oven to 350°F.
Bake
Bake the knots for 20–25 minutes or until golden brown and puffy.
Make the Garlic Butter Marinade (while baking)
In a small saucepan over low heat, melt 3 tbsp butter.
Add minced garlic, cooking gently until fragrant (about 1 minute).
Remove from heat and stir in parsley, lemon juice, and a pinch of salt.
Post-Bake Garlic Butter Infusion
As soon as the knots come out of the oven, add marinade to garlic knot pan.
Cover loosely with foil for 5 minutes to allow the butter to soak in.
Optional: sprinkle with fresh Parmesan cheese before serving.
Peanut Brittle
Serves: 4 (makes a great gift!)
Ingredients
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1 cup granulated sugar
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½ cup light corn syrup
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¼ cup water
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1 cup roasted, unsalted peanuts
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2 tablespoons butter
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1 teaspoon vanilla extract
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1 teaspoon baking soda
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¼ teaspoon salt (optional, or use salted peanuts)
Instructions
Prepare your tools
Line a baking sheet with parchment paper or a silicone baking mat.
Lightly butter the surface to prevent sticking.
Heat the sugar mixture
In a medium heavy-bottomed saucepan, combine the sugar, corn syrup, and water.
Cook over medium heat, stirring until the sugar dissolves and the mixture begins to boil.
Stir in the peanuts.
Continue cooking, stirring frequently, until the mixture turns a golden amber (about 300°F on a candy thermometer, “hard crack” stage).
Remove from heat immediately.
Quickly stir in the butter, vanilla, baking soda, and salt. The mixture will foam as it should!
Pour the mixture onto your prepared baking sheet.
Use a spatula (greased) to spread it thinly and work fast as it hardens quickly.
Let cool completely (about 30 minutes).
Once hardened, break the brittle into chunks and enjoy!
Storage Tip
Store in an airtight container at room temperature for up to 2 weeks. Keep away from humidity because moisture makes brittle sticky.
Sunshine Twilight Refresher
Serves: 4
Ingredients
4 cups (1 quart) grape juice (100% juice, chilled)
2 cups fresh lemon juice (about 8–10 lemons)
6 tablespoons honey or ½ cup sugar (adjust to taste)
4 cups cold water or sparkling water (for fizz)
3–4 cups ice cubes
Optional garnishes: lemon slices, frozen grapes, mint sprigs
Instructions
Make the lemonade base.
In a large pitcher or punch bowl, combine lemon juice and honey/sugar.
Stir until dissolved. (If using honey, mix with a few tablespoons of warm water first to thin it.)
Add grape juice and water.
Pour in grape juice and cold water (or sparkling water if you want it fizzy).
Stir well to mix evenly.
Chill & serve
Add ice directly to the pitcher or serve the drink over ice-filled glasses.
Garnish with lemon slices, frozen grapes, and mint for a colorful, festive touch.
Serving Suggestion
For a fun layered look:
Fill glasses halfway with grape juice, then slowly pour the lemonade on top over the back of a spoon. The colors will separate slightly for a beautiful gradient effect.
Optional Variations
Sparkling Version: Replace water with sparkling water or lemon-lime soda.
Frozen Slushie: Blend all ingredients with ice instead of serving over ice.
EXTRA: From the Better Business Bureau, say hello to stress-free holiday prep with this expert-led guide to planning and shopping.
Make this holiday hassle-free with BBB's tips on budgeting, shopping, avoiding scams, and preparing your business for the holiday season.
Holiday Only 🦃🎄
The below recipes will remain.
Read, cook, share, and enjoy them all.
Make sure to take photos and let us see and know all about the cooking and eating great time!
for entertainment purposes only
Current Additions
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Loaded Baked Potato
-
Meatballs in Creamy Penne Pasta
-
Bacon, Walnut & Cranberry Salad
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Fried Chicken, Cobbed Corn, & Meat Sauced Spaghetti
-
Strawberry Glazed Cheesecake
Adding Soon
- Bacon Wrapped Chicken
- Cabbage & Sausage
- Pecan Cake w/ Banana Caramel Frosting
- Sausage & Biscuits Gravy
- Enchiladas
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Loaded Baked Potato with Broccoli, Cheese, Butter, Sour Cream & Steak
Serves: 4
Ingredients:
Potatoes:
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4 large russet potatoes
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Olive oil
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Salt
Toppings:
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1 cup broccoli florets (steamed or lightly sautéed)
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1 cup shredded cheddar cheese (or cheese blend)
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4 tbsp unsalted butter
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1/2 cup sour cream
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8 oz steak (ribeye, sirloin, or your favorite cut)
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Salt & pepper (to taste)
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Optional: chives or green onions for garnish
Instructions:
Bake the Potatoes:
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Preheat oven to 425°degrees.
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Scrub the potatoes clean, dry them, and poke a few holes in each with a fork.
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Rub each potato with olive oil and sprinkle with salt.
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Place directly on oven rack (with a baking sheet underneath) and bake for 45–55 minutes, or until fork-tender and skins are crisp.
Cook the Steak:
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While potatoes bake, season steak on both sides with salt and pepper.
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Heat a cast iron skillet or pan over medium-high heat with a bit of oil.
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Cook steak for about 3–4 minutes per side for medium-rare (adjust for thickness), then rest for 5–10 minutes.
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Slice into bite-sized strips or cubes.
Prep the Broccoli:
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Steam or lightly sauté broccoli florets until tender-crisp, about 3–5 minutes. Season lightly with salt.
Assemble the Loaded Potatoes:
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When potatoes are done, remove from oven and let cool slightly.
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Slice each potato open lengthwise, fluff the insides with a fork.
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Add 1 tbsp butter to each, followed by:
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A spoonful of sour cream
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A handful of cheddar cheese
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Broccoli florets
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Steak pieces
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-
If desired, return to oven or broiler for 2–3 minutes to melt the cheese.
Finish and Serve:
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Top with extra cheese, sour cream, or a sprinkle of chives/green onions.
-
Serve hot!
Tips:
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Swap cheddar for Monterey Jack, pepper jack, or gouda for a twist.
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Want more kick? Add hot sauce or sprinkle with red pepper flakes.
-
For a shortcut, use pre-cooked steak or leftover grilled meat.
Meatballs in Creamy Penne Pasta with Peppers & Onions
Served with Golden Garlic Herb Bread
Frosted Glass of Lemonade with Round Ice Cubes
Serves: 4
Cheesy Meatballs
Ingredients:
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1 lb ground beef (85/15)
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½ lb ground pork (optional for richness)
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½ cup breadcrumbs
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1 egg
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp Italian seasoning
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Salt & pepper to taste
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½ cup shredded mozzarella
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¼ cup grated Parmesan
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2 tbsp milk
Instructions:
Preheat oven to 400° degrees.
In a large bowl, mix all ingredients gently until combined—don’t overwork the meat.
Form into 1½-inch meatballs and place on a lined baking sheet.
Bake for 18–20 minutes until browned and cooked through.
Optional: Broil for 2–3 minutes for a crispy, cheesy top.
Creamy Penne Pasta with Peppers & Onions
Ingredients:
-
12 oz penne pasta
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1 tbsp olive oil
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1½ cups heavy cream
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½ cup chicken or vegetable broth
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¾ cup grated Parmesan cheese
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Salt & pepper to taste
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1 tsp Italian seasoning
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Pinch of crushed red pepper flakes (optional)
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Fresh parsley for garnish
Instructions:
Cook penne pasta in salted water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add peppers and onions. Sauté 5–7 minutes until soft.
Add garlic and cook another minute.
Pour in cream and broth. Stir in Parmesan, Italian seasoning, salt, pepper, and red pepper flakes.
Let the sauce simmer for 4–5 minutes until thickened slightly.
Add cooked penne and toss to coat.
Nestle the cooked cheesy meatballs into the pasta.
Let it all simmer together for 3–5 minutes so the flavors marry.
Garnish with chopped parsley and extra cheese if desired.
Golden Garlic Bread Slices with Buttery Herbs
Ingredients:
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1 French baguette or Italian loaf, sliced thick
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4 tbsp unsalted butter, softened
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2 cloves garlic, minced
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1 tbsp fresh parsley, finely chopped
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½ tsp dried oregano
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¼ tsp salt
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Optional: 2 tbsp grated Parmesan
Instructions:
Preheat oven to 375° degrees
Mix butter, garlic, parsley, oregano, and salt in a bowl.
Spread generously on bread slices.
Place on a baking sheet. Bake for 8–10 minutes until golden.
Broil for the last 1–2 minutes for extra crispiness.
Sprinkle with Parmesan while hot if desired.
Frosted Glass of Lemonade with Round Ice Cubes
Ingredients:
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1 cup freshly squeezed lemon juice (about 4–6 lemons)
-
¾ cup granulated sugar (adjust to taste)
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4 cups cold water
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Lemon slices, for garnish
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Round ice cubes (for aesthetic & slow melting)
Instructions:
Combine lemon juice and sugar in a pitcher. Stir until sugar dissolves.
Add cold water and mix well.
Chill in fridge for 30 minutes minimum.
To serve: frost your glasses in the freezer for 10–15 minutes.
Add round ice cubes, pour in lemonade, and garnish with a lemon wheel.
Plating Tip:
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Serve pasta in a large, shallow bowl. Nestle meatballs on top and let the sauce cascade down.
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Garlic bread slices on the side, slightly overlapping.
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Lemonade in a frosted glass—cold, refreshing, and ready to cut through the richness of the meal.
Crispy Bacon, Walnut & Cranberry Salad with Egg Slices
Serves: 2–3
Ingredients
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6 cups chopped romaine or mixed greens (washed & dried)
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4 slices bacon, cooked until crispy and crumbled
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2 large eggs, hard-boiled and sliced
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½ cup walnuts, toasted
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⅓ cup dried cranberries
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¼ cup red onion, thinly sliced (optional)
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¼ cup crumbled feta or goat cheese (optional but delicious)
Dressing (Homemade Honey-Dijon Vinaigrette)
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3 tbsp olive oil
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1 tbsp apple cider vinegar or red wine vinegar
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
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Salt and pepper, to taste
Whisk together all dressing ingredients in a small bowl or shake in a jar until well combined.
Instructions
Prepare the bacon:
Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble once cooled.
Boil the eggs:
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and cover for 10–12 minutes. Cool under cold water, peel, and slice.
Toast the walnuts:
Add walnuts to a dry skillet and toast over medium heat for 2–3 minutes, stirring often, until fragrant.
Assemble the salad:
In a large bowl, layer lettuce, red onion, cranberries, walnuts, and bacon bits. Toss lightly with the vinaigrette.
Top with eggs and cheese:
Arrange the egg slices neatly on top and sprinkle with feta or goat cheese if using.
Serve immediately and enjoy the mix of crisp, creamy, and sweet flavors!
Extra Crispy Fried Chicken, Corn on the Cob & Spaghetti with Meat Sauce
Serves: 4–6
Extra Crispy Fried Chicken
Ingredients
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8 pieces of chicken (legs, thighs, breasts, or wings)
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2 cups buttermilk
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2 cups all-purpose flour
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½ cup cornstarch (for extra crispiness)
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2 tsp salt
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1 tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (optional for heat)
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Vegetable oil (for frying)
Instructions
Marinate:
Place chicken in a large bowl or zip bag. Pour in buttermilk, cover, and refrigerate for at least 2 hours (or overnight).
Prepare Coating:
In another bowl, combine flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Coat Chicken:
Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, pressing firmly for a thick, crunchy coating. Place coated chicken on a wire rack for 10–15 minutes.
Heat Oil:
Pour oil into a deep skillet or Dutch oven (about 2 inches deep). Heat to 350°degrees.
Fry:
Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165° degrees.
Drain & Rest:
Place on paper towels or a wire rack to drain. Let rest 5 minutes before serving for maximum crispiness.
Corn on the Cob with Butter
Ingredients
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4 ears of fresh corn, husked
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4 tbsp butter (melted or softened)
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Salt and black pepper, to taste
Instructions
Boil or grill corn:
To boil: Bring a large pot of salted water to a boil, then add corn and cook 5–7 minutes.
To grill: Brush with a bit of butter and grill over medium heat 10 minutes, turning occasionally.
Butter it up:
Brush each cob with butter and season with salt and pepper. Serve hot.
Spaghetti with Meat Sauce
Ingredients
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1 lb ground beef or Italian sausage
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2 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 (24 oz) jar or 3 cups marinara sauce (or homemade)
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½ tsp Italian seasoning
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Salt and pepper, to taste
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12 oz spaghetti noodles
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Fresh parsley or grated Parmesan for garnish
Instructions
Cook pasta:
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.
Make the sauce:
In a skillet, heat olive oil over medium heat. Add onion and sauté 2–3 minutes. Add garlic, then ground beef; cook until browned. Drain excess fat.
Simmer:
Stir in marinara sauce, Italian seasoning, salt, and pepper. Let simmer 10–15 minutes to thicken and blend flavors.
Combine & Serve:
Toss spaghetti in sauce or serve with sauce spooned on top. Garnish with parsley or Parmesan.
Strawberry Glazed Cheesecake
Serves: 6
Ingredients
Crust
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
Cheesecake Filling
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24 oz (3 packages) cream cheese, softened
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1 cup granulated sugar
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1 cup sour cream
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1 tsp vanilla extract
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3 large eggs
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2 tbsp all-purpose flour (optional, helps prevent cracks)
Strawberry Glaze
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2 cups fresh strawberries, hulled and sliced
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½ cup granulated sugar
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2 tbsp cornstarch
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¼ cup water
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1 tbsp lemon juice
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½ tsp vanilla extract
Instructions
Prepare the Crust
Preheat oven to 325°degrees.
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling
Beat cream cheese until smooth (about 2 minutes).
Add sugar and mix until creamy.
Blend in sour cream and vanilla.
Add eggs one at a time, mixing gently after each addition.
(Optional: add flour and mix until just combined.)
Pour filling over the cooled crust.
Bake the Cheesecake
Place the springform pan in a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides (water bath method).
Bake for 55–65 minutes, or until the center is slightly jiggly but set.
Turn off oven, crack the door open, and let it cool inside for 1 hour.
Remove from oven and refrigerate for at least 4 hours (overnight is best).
Prepare the Strawberry Glaze
In a saucepan over medium heat, combine strawberries, sugar, cornstarch, water, and lemon juice.
Stir until thickened and glossy (about 5–7 minutes).
Remove from heat, stir in vanilla, and let cool completely.
Assemble the Cheesecake
Once the cheesecake is chilled, spoon the cooled strawberry glaze evenly over the top.
Garnish with fresh strawberry slices or whipped cream if desired.
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