Category: Recipes

Ingredients
1 lb pizza dough (store-bought or homemade)
1/2 cup pizza sauce or crushed tomatoes
8 oz fresh mozzarella balls (bocconcini or ciliegine)
1 cup cherry tomatoes, halved
2 tbsp extra-virgin olive oil
1 tsp Italian seasoning or dried oregano
1/2 tsp garlic powder (optional)
Salt and black pepper, to taste
Fresh basil leaves, for garnish
Balsamic glaze (optional, for drizzle)
Grated Parmesan (optional)
Instructions
Preheat Oven
Preheat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
Shape the Wreath
Roll the pizza dough into a large circle. Use a small bowl or glass to cut out the center, forming a wreath shape. Transfer to the prepared pan.
Add Sauce & Toppings
Spread pizza sauce evenly around the wreath, leaving a small border.
Arrange mozzarella balls and cherry tomatoes evenly on top.
Season
Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper.
Bake
Bake for 18–22 minutes, or until the crust is golden and the cheese is bubbly.
Finish & Serve
Remove from oven and immediately garnish with fresh basil. Drizzle with balsamic glaze and sprinkle Parmesan if desired.
Serving Tip
Serve warm as a holiday appetizer, Christmas Eve snack, or festive brunch centerpiece. Slice like a pizza and watch it disappear

Ingredients

• 1 box (3.4 oz) instant vanilla pudding mix
• 1½ cups cold milk (whole milk for extra creaminess, 2% works too)
• 1 tub (8 oz) whipped topping, thawed
• 3–4 ripe bananas, sliced into coins
• 1 cup mini marshmallows (optional)
• ½ cup crushed vanilla wafers (optional, for classic flavor)

👩‍🍳 Instructions

1. Make the Pudding
   In a large bowl, whisk the pudding mix with cold milk for about 2 minutes until thickened.
2. Fold in Whipped Topping
   Gently fold in the whipped topping until smooth and fluffy.
3. Add Bananas
   Stir in the sliced bananas. Add marshmallows and crushed vanilla wafers if using.
4. Chill
   Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve
   Spoon into bowls and garnish with extra banana slices or wafer crumbs if desired.

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs or drumsticks
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon turmeric (for color)
• ½ teaspoon dried thyme or oregano
• Salt and black pepper, to taste

For the Veggie Rice

• 1½ cups long-grain rice, rinsed
• 1 small onion, finely chopped
• 1 carrot, diced
• 1 red bell pepper, diced
• ½ cup frozen peas or corn
• 3 cups chicken broth (hot)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

👩‍🍳 Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C).

2. Season the Chicken

In a bowl, mix olive oil, paprika, garlic powder, turmeric, thyme, salt, and pepper.

Rub the mixture generously over the chicken pieces and set aside.

3. Prepare the Rice Base

In a large baking tray or oven-safe dish:

• Add olive oil, onion, carrot, bell pepper, and peas
• Stir in the rice, salt, and pepper
• Pour in the hot chicken broth and mix well

4. Assemble

Place the seasoned chicken pieces skin-side up on top of the rice mixture.

5. Bake

Cover tightly with foil and bake for 40 minutes.

Remove foil and bake uncovered for 10–15 minutes, until the chicken is golden and the rice is tender.

6. Rest & Serve

Let rest for 5 minutes before serving. Fluff the rice and serve straight from the tray.

Ingredients
Meat Layer
1 lb (450 g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried oregano
Creamy Layer
2 cups mashed potatoes (warm)
½ cup heavy cream or milk
2 tbsp butter
Cheesy Topping
1½ cups shredded mozzarella or cheddar (or a mix)
¼ cup grated Parmesan
Instructions
Cook the beef:
In a skillet over medium heat, sauté onion until soft. Add garlic and ground beef, cooking until browned. Season with salt, pepper, paprika, and oregano. Drain excess fat.
Prepare the creamy layer:
Mix warm mashed potatoes with butter and cream until smooth and creamy.
Assemble the pie:
Preheat oven to 375°F (190°C).
Spread the beef mixture evenly in a greased baking dish.
Spoon the creamy mashed potatoes over the beef and smooth the top.
Add the cheese:
Sprinkle mozzarella/cheddar evenly on top, then finish with Parmesan.
Bake:
Bake uncovered for 25–30 minutes, until bubbly and golden on top.
Rest & serve:
Let rest for 5–10 minutes before slicing. Serve warm and enjoy that cheesy, creamy comfort.
✨ Perfect with a simple green salad or steamed veggies on the side.

Ingredients
Filling
1 lb lean ground beef
1 cup diced yellow onion
1 medium green bell pepper, diced
3 oz pepperoni, chopped
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
Sauce & Extras
1½ cups pizza sauce (or marinara)
2 cups shredded mozzarella cheese
½ cup shredded cheddar or Italian blend (optional)
8–10 flour tortillas
Toppings (optional)
Sliced olives
Mushrooms
Extra pepperoni
Red pepper flakes
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Cook the filling:
In a large skillet over medium heat, brown the ground beef. Add onion and bell pepper; cook until softened (about 5 minutes).
Stir in garlic, pepperoni, Italian seasoning, salt, and pepper. Cook 1–2 minutes more.
Add sauce:
Mix in ½ cup pizza sauce and remove from heat.
Assemble enchiladas:
Spoon beef mixture down the center of each tortilla. Sprinkle with mozzarella. Roll tightly and place seam-side down in the baking dish.
Top:
Pour remaining pizza sauce over enchiladas. Sprinkle with remaining cheese and any toppings you like.
Bake:
Cover with foil and bake 20 minutes. Uncover and bake another 10–15 minutes until bubbly and lightly golden.
Serve:
Let rest 5 minutes before serving.
💡 Serving Ideas
Serve with a side salad or garlic bread
Dip in ranch or extra marinara
Add crushed red pepper for heat

Ingredients
8 oz cheese tortellini
1 tbsp olive oil
1 medium onion, thinly sliced
1 bell pepper, thinly sliced (any color)
8 oz sirloin steak or shaved beef, thinly sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1/2 cup shredded provolone or mozzarella cheese
Salt and black pepper, to taste
Optional: red pepper flakes, parsley for garnish
Instructions
Cook the tortellini according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté until soft and slightly caramelized, about 5–7 minutes.
Add steak to the skillet and cook until just browned. Season with salt and pepper.
Stir in garlic and cook for 30 seconds until fragrant.
Pour in beef broth and heavy cream, stirring well. Simmer for 3–4 minutes until slightly thickened.
Add cheese and stir until melted and creamy.
Fold in the cooked tortellini and toss until fully coated in the sauce.
Taste and adjust seasoning. Garnish if desired and serve hot.
Creamy, hearty, and full of classic cheesesteak flavor—perfect for an easy weeknight dinner

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (450 g) boneless, skinless chicken breast, diced
• Salt and black pepper, to taste
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• 6 cups chicken broth
• 8 lasagna noodles, broken into pieces
  (or 8 oz mafalda or bowtie pasta)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach, roughly chopped
• ½ cup ricotta cheese

👩‍🍳 Instructions

1️⃣ Sauté the Aromatics

1. Melt butter in a large pot or Dutch oven over medium heat.
2. Add onion and cook for 3–4 minutes until soft and translucent.
3. Stir in garlic and cook for 30 seconds until fragrant.

2️⃣ Cook the Chicken

1. Add diced chicken to the pot.
2. Season with salt, pepper, Italian seasoning, oregano, and red pepper flakes.
3. Cook for 4–5 minutes, stirring, until the chicken is lightly browned.

3️⃣ Simmer the Soup

1. Pour in chicken broth and bring to a gentle boil.
2. Add broken lasagna noodles and cook for 8–10 minutes, stirring occasionally, until pasta is tender.

4️⃣ Make It Creamy

1. Reduce heat to low and stir in heavy cream.
2. Add Parmesan cheese and mix until melted and smooth.
3. Stir in spinach and cook for 1–2 minutes until wilted.

5️⃣ Finish & Serve

1. Spoon soup into bowls.
2. Add a dollop of ricotta cheese to each serving.
3. Garnish with extra Parmesan or fresh herbs if desired.

Ingredients
Proteins
1 lb shrimp, peeled & deveined
1 lb smoked sausage (Andouille or kielbasa), sliced
1 lb chicken breast or thighs, cubed
Vegetables
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3–4 cloves garlic, minced
1 can (14 oz) diced tomatoes (optional but flavorful)
Base & Seasoning
3 tbsp oil or butter
3 tbsp flour (for roux)
6 cups chicken broth
2 tsp Cajun seasoning
1 tsp paprika
½ tsp thyme
½ tsp oregano
¼–½ tsp cayenne (to taste)
Salt & black pepper to taste
1 bay leaf
To Serve
Cooked white rice
Fresh parsley or green onions
Instructions
Brown the sausage
In a large pot, cook sausage slices until browned. Remove and set aside.
Cook the chicken
In the same pot, add chicken, season lightly, and brown. Remove and set aside.
Make the roux
Add oil/butter and flour. Stir constantly over medium heat until deep golden brown (about 8–10 minutes).
Build the flavor
Add onion, bell pepper, celery, and garlic. Cook until softened.
Simmer
Stir in tomatoes, broth, bay leaf, Cajun seasoning, paprika, thyme, oregano, cayenne, salt, and pepper.
Add sausage and chicken back in. Simmer uncovered for 25–30 minutes.
Add shrimp
Add shrimp and cook 4–5 minutes until pink and tender.
Serve
Spoon over warm rice and garnish with parsley or green onions.
Tips
Want it richer? Add a splash of cream or butter at the end.
Like heat? A dash of hot sauce takes it up a notch.
This tastes even better the next day!

Ingredients
12 oz pasta (penne, rigatoni, or fettuccine broken in half)
2 cups cooked chicken breast, sliced or cubed
2 tbsp butter
3 cloves garlic, minced
2 cups heavy cream
1 cup milk
1½ cups grated Parmesan cheese
1½–2 cups shredded mozzarella cheese
1 tsp salt
½ tsp black pepper
½ tsp Italian seasoning
½ tsp garlic powder
Optional: fresh parsley or basil, chopped
Instructions
Cook the pasta
Boil pasta in salted water until just al dente. Drain and set aside.
Make the Alfredo sauce
In a large pan, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and milk, stirring gently.
Add salt, pepper, Italian seasoning, and garlic powder. Simmer 3–4 minutes.
Add cheese
Stir in Parmesan cheese until melted and smooth.
Add cooked chicken and mix well.
Combine
Add cooked pasta to the sauce and toss until fully coated.
Bake
Transfer to a greased baking dish.
Sprinkle mozzarella evenly on top.
Bake until golden
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and lightly browned.
Finish & serve
Garnish with fresh parsley or basil. Serve hot and stretchy!
Optional Add-Ins
Mushrooms or spinach
Broccoli
A pinch of chili flakes
Crispy bacon bits on top

Ingredients
1½ lb ground beef (or half beef, half pork)
1 cup breadcrumbs or crushed crackers
2 eggs
½ cup milk
½ cup onion, finely chopped
½ cup green bell pepper, finely chopped
2 cloves garlic, minced
2 tbsp ketchup (plus more for topping)
1 tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp Italian seasoning (optional)
Topping (optional but recommended)
½ cup ketchup
2 tbsp brown sugar
1 tbsp mustard
Instructions
Preheat oven to 375°F (190°C). Grease a muffin tin well.
In a large bowl, mix all meatloaf ingredients until just combined (don’t overmix).
Divide the mixture evenly into the muffin cups and gently press down.
Mix topping ingredients and spoon a little over each muffin.
Bake for 20–25 minutes, or until cooked through (internal temp 160°F / 71°C).
Let rest 5 minutes, then remove and serve.
Serving Ideas
Mashed potatoes & green beans
Mac and cheese
Roasted veggies
Tip: These freeze beautifully—perfect for make-ahead meals!