Mud Pie

 If you’re looking for a dessert that’s pure indulgence and guaranteed to make someone very happy… this is it.

My husband has always had a soft spot for those rich, over-the-top mud pies from Bubba Gump Shrimp Co.—you know, the kind that are loaded with chocolate, crunchy bits, and all the good stuff. So I figured… why not bring that magic back home? And let me tell you—this one did not disappoint.

🍫 Decadent Mud Pie (Better-Than-Restaurant Style)

This pie is creamy, crunchy, chocolatey, and just the right amount of messy once you drizzle it with warm sauces. Basically… dessert heaven.

Ingredients:

½ cup chopped pecans

Vegetable cooking spray

1 teaspoon sugar

1 pint light coffee ice cream, softened

1 pint light chocolate ice cream, softened (I used Dreyer's)

1 cup coarsely chopped Oreo cookies

1 ready-made chocolate pie crust (or go all out and make your own Oreo crust)

Hot fudge sauce

Caramel sauce

Instructions:

Start by preheating your oven to 350°F. Spread the pecans out on a baking sheet, give them a light coat of cooking spray, and sprinkle with sugar. Bake for about 8–10 minutes, just until they’re lightly toasted and fragrant. Let them cool (try not to snack on too many… it’s hard).

In a bowl, gently mix the softened ice creams together with ¾ cup of the cookie chunks and about ⅓ cup of those toasted pecans. Spoon this dreamy mixture into your pie crust and pop it in the freezer for about 10 minutes to firm up slightly.

Once it’s set, sprinkle the remaining cookies and pecans over the top and press them in just a bit. Cover with plastic wrap and freeze overnight—this is where the magic really happens.

To Serve:

Slice it up, drizzle generously with warm hot fudge and caramel sauce, and watch everyone’s eyes light up. It’s rich, creamy, crunchy, and completely irresistible.

Fair warning: once you make this, you might get requests all the time. My husband definitely does 😄

Pastrami (smoked corned beef)

 Every year for St. Patrick’s Day, I go all out in the kitchen. It’s kind of a tradition in my house. The menu is always packed with all the classics — a big pot of corned beef and cabbage, fresh Irish soda bread straight from the oven, and of course a fun, festive St. Patrick’s Day cake for dessert. It’s one of those meals everyone looks forward to all year long.

But last year, I decided it was time to shake things up a little.

Instead of cooking the corned beef the traditional way, I tossed it in the smoker and turned it into homemade pastrami. Let me tell you… that decision changed everything. The smoky flavor, the spices, the juicy slices — it was absolutely incredible. One bite in and I knew right away that my St. Patrick’s Day corned beef had officially been upgraded.

In fact, it was so good that I ran right back to the store and bought another corned beef just so I could make a second batch of pastrami to keep in the fridge. And honestly? It didn’t last long at all. We were piling it high on sandwiches, sneaking slices straight from the cutting board, and basically finding any excuse we could to eat it.

Safe to say… after making it this way, I swore I’d never go back to cooking corned beef the old-fashioned way again.

If you want to try it yourself, here’s the link to the original recipe that inspired me. Trust me — once you taste this smoked pastrami, you might never look at corned beef the same way again.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#recipe

Cottage Pie

 

Cozy, Comforting Shepherd’s Pie

If there is one dish that screams comfort food, it’s a good old-fashioned Shepherd’s Pie. Warm, savory meat and vegetables swimming in a rich gravy, all tucked under a fluffy blanket of creamy mashed potatoes that turn golden in the oven. Honestly… what’s not to love?

This recipe is hearty, satisfying, and perfect for feeding a hungry crowd. It’s also a great make-ahead meal because the leftovers might even taste better the next day. (I’m not kidding.)

The first time I had Shepherd’s Pie was at the Cheesecake Factory, and I instantly fell in love. I’m definitely a meat-and-potatoes kind of girl, so this dish checks all the boxes.

Traditionally, Shepherd’s Pie is made with lamb, while Cottage Pie uses beef. But honestly, either works beautifully. This version uses ground beef, which makes it easy, affordable, and something most people already have on hand.

So grab a casserole dish and let’s make some cozy magic.

Ingredients

For the Creamy Potato Topping

2 lbs russet potatoes, peeled and cut into chunks

¾ cup heavy whipping cream, warmed

½ tsp fine sea salt (or to taste)

¼ cup shredded Parmesan cheese

1 large egg, lightly beaten

2 Tbsp unsalted butter, melted (for the top)

For the Filling

1 Tbsp olive oil

1 lb lean ground beef

1½ tsp salt, divided

½ tsp black pepper

1 medium yellow onion, finely chopped

2 garlic cloves, minced

2 Tbsp all-purpose flour

1½ cups beef broth (or chicken broth)

1 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1½ cups frozen vegetables (peas, carrots, and corn work great)

How to Make Shepherd’s Pie

1. Make the Mashed Potatoes

Place the chopped potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender. Be careful not to overcook them.

Drain the potatoes and mash them right in the pot. Stir in the warm cream and salt until smooth and creamy. Then mix in the Parmesan cheese and the beaten egg. Set aside while you make the filling.

2. Cook the Filling

Preheat your oven to 400°F.

Heat olive oil in a large skillet over medium heat and add the ground beef. Break it up with a spatula as it cooks. Season with 1 tsp salt and ½ tsp pepper and cook until the beef is no longer pink.

Add the chopped onion and sauté for about 3 minutes, until softened. Stir in the garlic and cook for another minute until fragrant.

Sprinkle the flour over the mixture and stir for about a minute to cook it slightly.

Add the beef broth, tomato paste, and Worcestershire sauce. Stir everything together until smooth.

Add the frozen vegetables and bring the mixture to a light boil. Season with the remaining salt and pepper if needed. Reduce the heat, cover, and simmer for about 10 minutes, until the sauce thickens slightly.

3. Assemble the Pie

Transfer the meat and vegetable mixture to a deep pie dish or 9×9 casserole dish.

Spoon the mashed potatoes over the top and gently spread them out. Make sure to push the potatoes all the way to the edges so they seal the filling in.

Drizzle the melted butter over the potatoes.

4. Bake

Place a sheet of foil on the rack underneath your casserole to catch any drips.

Bake at 400°F for 25–30 minutes, until the potatoes start turning golden and the filling is bubbling.

Let the Shepherd’s Pie rest for about 15 minutes before serving.

Final Thoughts

This Shepherd’s Pie is everything comfort food should be — rich, hearty, cozy, and packed with flavor. It’s perfect for chilly evenings, family dinners, or even holiday meals like St. Patrick’s Day.

And if you somehow end up with leftovers, consider yourself lucky because it reheats beautifully.

Also, go check out Natasha’s blog where the original recipe came from. I honestly have never made a bad recipe from her blog or cookbook.

Original recipe:

https://natashaskitchen.com/shepherds-pie-recipe/comment-page-18/#comment-1134899⁠�

Italian sausage with tortellini

 

If you’re looking for a cozy, comforting dinner that feels a little fancy but is secretly super easy, this Italian Sausage Tortellini is about to become one of your new favorites. It’s creamy, cheesy, packed with savory sausage, and loaded with mushrooms for extra flavor. The best part? It all comes together in one pan and in under 30 minutes!

This is one of those meals that smells so good while it’s cooking that everyone starts wandering into the kitchen asking, “What are you making?” The rich cream sauce, the hearty sausage, and those little cheese-filled tortellini pillows make every bite absolutely delicious.

And fair warning — if you love mushrooms like I do, you might want to go a little heavy on them. They soak up all that buttery, garlicky goodness and taste amazing in this dish.

Ingredients

1 pound Italian sausage, casing removed and sliced

1 (24 oz) package five cheese tortellini

Baby portobello mushrooms (or any mushrooms you love – add as much as you like!)

1 stick butter

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

3 garlic cloves, chopped

½ teaspoon pepper

½ teaspoon salt (or to taste)

2 cups beef stock

½ package cream cheese

1 cup heavy cream

1 cup Parmesan cheese

1 teaspoon dried basil

1 teaspoon parsley

A drizzle of olive oil

Directions

Start by adding a drizzle of olive oil to a large skillet with a lid. Add your sliced Italian sausage and cook until it’s beautifully browned. Once cooked, remove it from the pan and set it aside (don’t forget to keep those tasty juices in the bowl!).

In the same pan, add the butter along with the garlic powder, onion powder, Italian seasoning, and chopped garlic. Let everything melt together until it smells amazing.

Next, add in your mushrooms. Remember, this is your chance to go mushroom crazy if you love them! Let them cook down in that buttery goodness.

Pour in the beef broth and bring everything to a boil. Add the cream cheese and stir until it melts and blends into the broth, creating a rich base for the sauce.

Now add the tortellini, heavy cream, and the cooked Italian sausage along with any juices from the bowl. Give everything a good stir, cover with the lid, and let it cook over medium-low heat for about 7–8 minutes, stirring once or twice, until the tortellini are perfectly tender.

Remove the lid and stir in the Parmesan cheese, basil, and parsley. The sauce will turn creamy, cheesy, and absolutely irresistible.

Time to Eat!

Serve it up hot and enjoy a bowl of creamy comfort food.

Now, I’ll admit — my husband isn’t the biggest pasta fan, so he usually just picks out the Italian sausage and mushrooms (which honestly are pretty amazing on their own). But for the rest of us pasta lovers, this dish is rich, creamy, and completely addictive.

It’s quick, easy, and one of those meals you’ll find yourself making again and again. Trust me… you’re going to want to give this one a try! 🍝✨

Boston Cream and Jelly filled Donuts

There is just something magical about homemade donuts. Soft, pillowy, and lightly sweet, they taste like they came straight from a little corner bakery — but the best part is how surprisingly easy and quick they are to make right in your own kitchen.

These donuts are a go-to in my kitchen when I want something special without spending all day baking. The dough comes together beautifully, fries up golden and fluffy, and can be filled with just about anything your heart desires. For this batch, I kept things simple and fun by using a can of strawberry filling for the jelly donuts, and I will also leave the link to the original post so you can check out her pastry cream if you want to make them extra classic and bakery-style.

Soft & Fluffy Homemade Filled Donuts

Ingredients

3 ½ cups (438 g) all-purpose flour, divided (plus more as needed)

2 ¼ teaspoons instant or rapid-rise yeast

⅓ cup (67 g) granulated sugar

1 teaspoon salt

⅔ cup (157 ml) whole milk

6 tablespoons (85 g) unsalted butter, melted

2 large eggs, lightly beaten (room temperature preferred)

¾ teaspoon vanilla extract

Vegetable oil, for frying

Chocolate Glaze

3 oz (85 g) chopped chocolate or ½ cup semisweet chocolate chips

½ cup (118 ml) heavy cream

Instructions

Start by warming the milk in the microwave until it reaches about 110–115°F. It should be warm to the touch, but not hot. Pour the warm milk into your flour mixture and stir until everything is well combined.

Next, add the melted butter, eggs, and vanilla extract. Mix until smooth and fully incorporated. Gradually stir in the remaining flour using a wooden spoon, spatula, or the dough hook of a stand mixer. You’re looking for a dough that clings together and feels slightly tacky, but not sticky enough to cling to your fingers or the bowl. You may need a little more or less flour depending on humidity and texture.

Keep mixing until the dough is cohesive, smooth, and soft. Slightly tacky dough is the secret to light, fluffy donuts.

Transfer the dough to a lightly oiled bowl, cover tightly, and place in a warm, draft-free spot. Let it rise for about 30–60 minutes, or until doubled in size.

Once risen, turn the dough out onto a lightly floured surface and roll or pat it to about ¾-inch thick. Use a biscuit cutter to cut out the donuts and place them on a parchment-lined baking sheet, leaving about 1 inch of space between each one. Cover gently and let them rise again for about 30 minutes, until puffy and nearly doubled.

Frying the Donuts

While the donuts are rising, heat 2–3 inches of vegetable oil in a heavy-bottomed saucepan over medium heat. Use a candy thermometer and bring the oil to a steady 350°F.

Carefully fry the donuts, lowering them gently into the oil. Fry each side until light golden brown, allowing the oil to return to temperature between batches. Remove and place on a cooling rack or a paper towel-lined plate. Let them cool slightly before filling.

Filling & Glazing

Fit a piping bag with a small round tip and fill it with your prepared pastry cream or strawberry filling. Using a sharp knife or chopstick gently pierce the side of each donut and insert the piping tip halfway inside. Squeeze gently to fill each donut until plump.

To make the glaze, combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second increments, stirring between each, until smooth and melted. Dip the tops of the donuts into the glaze and let them set on a cooling rack.

For the powder donuts, roll in powder sugar.

Check out the original post and also for her pastry cream. I cheated and bought mine already madec

https://sugarspunrun.com/boston-cream-donuts/#recipe

 

Brown butter cookies

 

These brown butter double chip cookies are pure comfort in cookie form, loaded with melty chips and a few fun extras that make every bite a little surprise. The brown butter gives them that deep, nutty flavor that pairs perfectly with the sweetness of the chocolate and colorful mix-ins, creating a cookie that feels both cozy and indulgent.

They come out soft in the center, lightly crisp on the edges, and packed with flavor in every bite. Honestly, the aroma alone while they’re baking is enough to make your whole kitchen feel warm and inviting. Fresh off the rack with a hot cup of coffee? Absolute heaven.

It’s probably a good thing I’m hypoglycemic, because otherwise I’d be sitting at the counter with a full plate and not stopping until they were gone. They’re just that good — rich, chewy, and completely irresistible

I almost forgot to add the original link where I got these from.

https://www.facebook.com/reel/1243880237906659/?mibextid=9drbnH&s=yWDuG2&fs=e

Flank steak sandwich

 

This flank steak sandwich is one of those meals that feels simple but tastes like something you ordered at a cozy little café. It’s packed with bold, savory flavor, melty cheese, and perfectly toasted ciabatta that soaks up every delicious bite.

The secret is all in the marinade. A blend of olive oil, soy sauce, fresh lime juice, basil, parsley, garlic, and pepper transforms the flank steak into something incredibly tender and flavorful. Letting it marinate for at least 8 hours (and turning it a few times) really allows those flavors to soak deep into the meat, making every slice juicy and rich.

Once the steak is grilled to your desired doneness, the magic really comes together. Toasted ciabatta adds that perfect crisp outside with a soft, chewy center, while sweet grilled onions bring a little caramelized goodness that pairs beautifully with the savory steak. Then comes the cheese — creamy Havarti and slightly sharp provolone melt right into the warm steak, creating the most irresistible layers of flavor. (You can absolutely use just one cheese if that’s what you have on hand, and it will still be amazing.)

Ingredients

Flank steak

1/2 cup olive oil

1/3 cup soy sauce

1/4 cup fresh lime juice

2 tablespoons dried basil

2 tablespoons dried parsley

1 teaspoon pepper

1 teaspoon garlic powder

Ciabatta bread

Grilled onions

Provolone cheese

Havarti cheese

Directions

In a bowl, whisk together the olive oil, soy sauce, lime juice, basil, parsley, pepper, and garlic powder. Pour the marinade over the flank steak and refrigerate for at least 8 hours, turning a few times so the flavor is evenly absorbed.

Grill the flank steak until it reaches your preferred doneness, then let it rest before slicing thinly against the grain.

Toast the ciabatta bread until golden and slightly crisp. Layer the sliced steak onto the bread, top with grilled onions, a slice of provolone, and Havarti cheese. The warmth of the steak will gently melt the cheese into every bite.

Serve warm and enjoy a sandwich that’s hearty, flavorful, and bakery-worthy — the kind of meal that disappears fast once it hits the table.

Carne en su jugo

 There are certain recipes that makes me really look forward to eating soup, and this soup is one of them for me. It’s warm, comforting, and packed with incredible flavor — yet surprisingly simple to make. I love that it doesn’t require a long list of fancy ingredients, just a handful of fresh staples that come together into something truly special. The smoky bacon, tangy tomatillos, tender steak, and creamy pinto beans create a rich, hearty bowl that tastes like it simmered all day (even when it didn’t).

This is the kind of soup that fills the kitchen with the most amazing aroma and has everyone wandering in asking, “What are you making?” It’s cozy, a little zesty, and perfect for cooler days, busy weeks, or anytime you want a satisfying, homemade meal without the fuss.

My Favorite Tomatillo Steak & Bean Soup

Ingredients:

6 slices bacon

4 fresh tomatillos, husks removed

3 serrano chiles(or jalapenos seeded and chopped

2 cloves garlic, peeled

3 cups water

2 pounds flank steak cut into ½-inch squares

Salt and pepper, to taste

1 teaspoon cumin

1 tablespoon better than bouillon

2 (15.5 oz) cans pinto beans, rinsed and drained

½ onion, chopped

 roasted jalapenos

Fresh Chopped cilantro

1 lime, cut into wedges

Tortillaa for serving

Directions:

Start by cooking the bacon in a large, deep skillet over medium-high heat until it’s perfectly crispy, about 10 minutes. Once done, transfer it to a paper towel-lined plate, crumble, and set aside. (Try not to snack on too much — it’s hard, I know!)

In a small saucepan, combine the tomatillos, chopped peppers, garlic, and water. Bring everything to a gentle boil, then cover and let it simmer for about 10 minutes, until the tomatillos are soft and fragrant. Remove from heat and allow the mixture to cool slightly before blending until smooth. This bright, tangy sauce is where the magic begins.

Next, heat a non-stick skillet over medium-high heat. Season the steak generously with salt and pepper, then cook until nicely browned on all sides. Once the beef is beautifully seared, pour the blended tomatillo mixture over the top and bring it to a boil.

Stir in the chicken bouillon and cumin, then reduce the heat to medium. Cover and let it simmer for 30–60 minutes, or until the steak is tender and the flavors have had time to meld together into a rich, savory broth.

While the soup simmers, roast your jalapeños over an open flame until the skins are charred and smoky. This step adds such a delicious depth of flavor and a little extra kick.

Finally, stir in the rinsed pinto beans and crumbled bacon, and heat everything through until hot and comforting.

Ladle into bowls and garnish generously with chopped onion, fresh cilantro, roasted jalapeños, and a squeeze of lime. Serve with warm tortillas on the side for the ultimate cozy meal.

This soup is simple, hearty, and bursting with bold flavor — one of those recipes you’ll find yourself coming back to again and again.

Valentine's 2026

 

Happy Valentine’s Day, friends! ❤️

There are certain meals that just feel like a warm hug on a plate, and this is absolutely one of them. It’s one of those dishes I don’t make nearly as often as I should, but every single time I do, it instantly reminds me why it holds such a special place in my heart (and on my table).

With Valentine’s Day here, I wanted something cozy, comforting, and just a little bit extra special — the kind of meal that makes everyone slow down, smile, and savor every bite. Not fancy in a stressful way, but rich in flavor, love, and memories. The kind of meal that fills the kitchen with the most irresistible aroma and has everyone asking, “What are you making?!” before it’s even done.

I’ll be honest… it had been way too long since I last made this. Life gets busy, new recipes come and go, and somehow our old favorites get pushed to the back burner. But today felt like the perfect excuse to bring it back. Valentine’s Day is all about love, and what better way to show love than through a homemade meal made from the heart?

From the moment I started cooking, I could already tell it was going to be a hit. The smells alone were enough to make the kitchen feel extra warm and inviting. There’s something so satisfying about making a meal you know your family is going to love before they even take the first bite.

And sure enough… I was right.

Total hit.

Clean plates, happy faces, and that quiet little moment where everyone is just enjoying the food — that’s my favorite part. As a baker and someone who lives in the kitchen, those moments mean everything to me. It’s never just about the food. It’s about the memories being made around it.

This meal just feels like Valentine’s Day. Comforting, delicious, and made with love. No stress, no fuss — just good food that brings people together. Sometimes the best Valentine’s meals aren’t the fancy restaurant dinners, but the homemade dishes you’ve loved for years.

I think this officially reminded me that I need to put this one back into the regular rotation instead of waiting “so long” to make it again. Some recipes are classics for a reason, and this one definitely proved it tonight.

Nothing makes my heart happier than feeding the people I love… and seeing them go back for seconds is the sweetest Valentine’s compliment of all. 💕

http://aprilshomecooking.blogspot.com/2022/12/marinated-flank-steak-with-wasabi.html

http://aprilshomecooking.blogspot.com/2022/12/sesame-green-beans.html

http://aprilshomecooking.blogspot.com/2009/02/raspberry-white-chocolate-cheesecake.html

Double chocolate espresso sourdough

 I’ll be the first to admit it… I’m not a die-hard chocolate fan, and coffee usually isn’t my thing either. But this bread? This bread is the exception. It’s rich, cozy, and unbelievably delicious in a way that somehow wins over even the “meh” chocolate-and-coffee people like me.

I do give it my own little twist—I swap in blonde espresso for a slightly smoother flavor—but everything else stays true to the original recipe. I’ll link the creator below so you can hop over, show her page some love, and dive into all her other amazing recipes. Trust me, you’ll want to bookmark a few!

And if you’re feeling festive this morning, try mixing in some chopped dried cherries or even a touch of mint extract. It gives the bread the perfect holiday magic. ✨

https://simplicityandastarter.com/chocolate-espresso-sourdough-bread/

When it comes to sourdough, I’m a “keep it simple” kind of baker—I only do one stretch and fold, and that’s all this dough seems to need.

Now, a fun bit of behind-the-scenes context: I live in a 1907 farmhouse that has zero heating anywhere except the living room, which is warmed by a pellet stove. So in the winter, the rest of the house basically turns into a walk-in refrigerator. 😅

That meant this loaf needed a little extra TLC, so I tucked the dough into the oven on the bread-proof setting first thing in the morning.

I don’t refrigerate any of  my dough at all. Instead, I let it ferment on the counter overnight, shape it in the morning, and then preheat the oven to 450°F for 30–45 minutes. Once the Dutch ovens are ripping hot, I score the dough, set it inside, and bake 30 minutes covered, then 20 minutes uncovered at 400°F 

Pumpkin Walnut streusel sourdough bread

 There’s just something about fall that makes me want to bake bread. The air gets cooler, the kitchen feels a little cozier, and suddenly I’m looking for excuses to use pumpkin in just about everything. This sourdough loaf was one of those happy kitchen experiments that started off a little questionable — my first one turned out like a brick! — but after a few tweaks, it became one of my favorite breads of the season.

It’s got everything I love in an autumn bake: a warm hint of pumpkin spice, the nuttiness of toasted walnuts, and that perfect sourdough tang. It’s a little rustic, a little sweet, and completely irresistible fresh out of the oven.

Ingredients

½ cup active, bubbly sourdough starter

½ cup water

½ cup canned pumpkin (or fresh cooked pumpkin, just make sure it’s not watery)

3½ cups flour

1½ teaspoons salt

½ cup chopped walnuts (or pecans)

Optional: dried cranberries or leftover streusel topping, I put cranberries in my first love so I did not have any for the second one. But I had some leftover streusel that I used on some cookies and it's so good inside the sourdough.

Pumpkin spice, for sprinkling between folds

Instructions

1. Mix the base. Stir together your sourdough starter and water until smooth.

2. Add the pumpkin. Mix in the pumpkin puree until combined.

3. Add dry ingredients. Add flour and salt, stirring until a shaggy dough forms.

4. Add the good stuff. Fold in chopped nuts — walnuts or pecans — and any extras like cranberries or streusel topping if you have them.

5. Rest and fold. Let the dough rest uncovered for 20 minutes, then do a couple of stretch and folds. Cover and let it rise overnight at room temperature.

6. Shape the dough. In the morning, flatten it gently into a rectangle. Sprinkle pumpkin spice, fold one side over, sprinkle more, fold again, and repeat from the other direction. This layers that warm spice throughout. Shape into a round mound.

7. Preheat the oven. Heat your oven to 450°F and place your baking pan or Dutch oven inside for 30–45 minutes to preheat.

8. Bake. Score the top, place the dough into the hot pan, cover, and bake for 30 minutes. Remove the cover, reduce oven to 425°F, and bake another 15–20 minutes until golden and crisp.

Let it cool before slicing (if you can wait!). The crust is beautifully crisp, the inside is soft and flavorful, and the scent of pumpkin spice fills the whole kitchen.

This loaf is especially good toasted with a little butter or cream cheese — or just eaten warm, straight from the cutting board. It’s the kind of bread that makes you slow down, take a deep breath, and enjoy every cozy bite.

Chicken Pot Pie

 I honestly wasn’t planning on sharing this pie, so the photos aren’t my best—but the recipe turned out so delicious that I just couldn’t keep it to myself. Instead of using wine, I made a quick substitute: two cups of water (minus 2 tablespoons) mixed with Better Than Chicken Bouillon, plus two tablespoons of rice wine vinegar. It worked beautifully!

Next time, I’m definitely trying it with a double crust for a little extra comfort factor. I baked mine in a standard pie plate, and it came out just right.

If you’re curious, go check out her YouTube channel for the original recipe and give this pie a try—I think you’ll love it as much as I did.

https://youtu.be/W0y7LsZujFI?si=o8iQ6XG9YmUe2nL-

Chicken jalapeno lasagna rolls

 I made this today but I did not write the recipe down and I'm trying really hard to remember everything I did. You can switch your cheeses out for either monterey jack, mozzarella or pepper jack. I used Parmesan, Pepper Jack and mozzarella.

I wish I could have got a better picture but I don't think about it until after we ate. This was really good.

Olive oil

 1/4 c cup butter

Garlic

5 jalapenos seeded and divine and chopped

 2 cups heavy whipping cream

 1 cup chicken broth

 4 oz can green diced chilies

 cilantro 

4 oz Parmesan cheese 

8 oz pepper jack grated 

8oz Mozzarella 

salt and pepper

Filling

8 oz cream cheese

4oz Parmesan cheese 

8oz pepper jack or monterey jack

12oz mozzarella cheese

1 teaspoon garlic powder 

15 Oz container ricotta 

1 egg 

2 teaspoons Creole seasoning 

one shredded rotisserie chicken

Fresh spinach

Lasagna noodles

Heat olive oil in pan, add 1/4 cup butter, garlic and jalapenos and cook for a few minutes. Add two cups heavy whipping cream, one cup chicken broth, 4 oz can chopped green chopped chilies, 4 oz Parmesan cheese 12 oz pepper jack, chopped cilantro and salt and pepper to taste. Cook for a few minutes until cheese is melted and set aside.

Cook lasagna noodles as directed on packet until Al Dente.

For the filling...

Mixed soft and cream cheese, 4 oz Parmesan cheese, 12 oz pepper jack or you can use mozzarella or monterey jack, one teaspoon garlic powder 15 oz container or ricotta cheese one egg, 2 teaspoons Creole seasoning. Mix until combined fully. Add shreddred rotisserie chicken.

In a large baking pan add some of your sauce to the bottom and set aside.

Take your lasagna noodles and lay them out flat, take some of your filling and fully cover your lasagna noodle, top with a fresh spinach. It's starting at one end roll up your lasagna noodle and place in your prepared pan seam side down. Repeat with remaining lasagna noodles. Cover with remaining sauce and then cover with foil. Vega 350 for 25 to 30 minutes. Remove foil and top with 8 to 12 oz of mozzarella cheese and bake until cheese is melted.

Birria Taco

 

8 dried guajillo chile peppers, seeded

4 dried chile de arbol peppers, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 tablespoon olive oil, or as needed

5 medium Roma tomatoes

2 tablespoons white vinegar

2 cloves garlic

2 teaspoons ground black peppe

2 tsp chicken bouillon 

Pinch cloves

1 pinch ground cinnamon

1 pinch ground cumin

1 pinch ground thyme

1 pinch dried marjoram

1 pinch dried oregano

1 pinch salt

Meat:

4 pounds beef chuck roast

1 pound short ribs

salt and freshly ground black pepper to taste

Tacos:

18 corn tortillas

1 large white onion, finely chopped

1 bunch fresh cilantro, chopped

1 cup shredded queso asadero (white Mexican cheese) 

Gather all ingredients. Preheat the oven to 325 degrees. Fill a pot with water and bring to a boil.

Start the sauce: Add guajillo, arbol, and ancho chile peppers to the boiling water; boil for 5 minutes.

Remove pot from the heat and allow peppers to soak until cool. Drain, reserving 1 1/2 cups of the cooking water.

Meanwhile, sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired, and season with salt and pepper.

Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove from the heat

While the beef is searing, continue the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.

Place cooled chile peppers into a blender. Add grilled tomatoes, vinegar, garlic, 2 teaspoons black pepper, chicken bouillon, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt in a blender. Pour in the reserved 1 1/2 cup of chile water and blend until smooth.

Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven, turning the roast so it is completely covered with sauce; cover with a lid.

Bake in the preheated oven, basting meat every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid and bake, uncovered, until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes

Remove meat to a cutting board and strain off any fat from the sauce.keep some of the sauce to the side to dip your tortilla in. Shred meat with two forks, then return meat to the pot and stir with the remaining sauce to combine.

Assemble and heat tacos: dip tortilla in sauce, lat on a griddle or hot frying pan, Fill each tortilla with birria and top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides are crispy and cheese is melted.

Serve with extra sauce on the side for dipping.

Here is the link to the original post, I added short ribs and chicken bouillon to my Birria, I also dip them in sauce before I fried them..

https://www.allrecipes.com/recipe/265338/birria-de-res-tacos-beef-birria-tacos/

there is a slow cooker recipe on her link also.

Sourdough Pizza on the Traeger

My husband and I aren't avid pizza enthusiasts, but I enjoy experimenting with recipes, particularly those involving sourdough bread. I decided to create a sourdough pizza crust and cook it on the Traeger. This experience may have converted us into pizza aficionados. The pizza was exceptional, with a crispy bottom. I'll provide the ingredients and methodology used for the crust, as well as the toppings I recall using. Feel free to customize the toppings to your liking. I highly recommend attempting this pizza recipe on your Traeger, although oven cooking is also an option. However, after utilizing my Traeger, I'll never prepare pizza differently.

100g sourdough discard

10g sea salt

30g olive oil

50g whole wheat flour

400g all-purpose flour 

50g bread flour 

10g instant yeast ( only if you want yo use same day)

325g water

Combine all ingredients in a large bowl. If preparing the dough a day in advance, omit the yeast. Cover the bowl and allow the dough to ferment overnight. The following morning, perform a series of stretch and folds.( If adding yeast after an hour do your first set of folds, ensure your hands are wet, do the next set in an hour. Alternatively, if not using yeast, cover the bowl and refrigerate for 12 to 36 hours. Although chilling is optional, it enhances the sourdough flavor. Since I required the dough for same-day use, I added yeast and omitted the chilling step. Thirty minutes prior to use, divide the dough into two portions and shape each into a ball on a heavily floured surface. 

Preheat the Traeger to 500°F with a pizza stone inside for 15 minutes.

I recently purchased all the topping ingredients from Whole Foods, and I must say that their pepperoni is noticeably less greasy compared to what I've found at traditional grocery stores. As someone who's not particularly fond of red sauce, whether it's enchilada or pizza sauce, I was pleasantly surprised by Whole Foods' pizza sauce - it struck a perfect balance without being overwhelming or too acidic. My shopping list included pizza sauce from Whole Foods' prepared food section, 

Parmesan cheese, 

pizza cheese, 

pepperoni, 

Italian sausage, cooked

jalapenos, 

fresh basil, thinly sliced onions, 

sliced mushrooms, 

sliced bell peppers. 

Not having a pizza paddle, I've since invested in one, hoping it will make a difference in my pizza-making process. In hindsight, I would recommend shaping the pizza dough, placing it directly on the preheated stone, adding toppings, and cooking for 15-20 minutes. The original link that inspired my sourdough pizza crust recipe is listed below, with some minor modifications made 

https://littlespoonfarm.com/sourdough-pizza-crust-recipe/

The Best Blueberry Muffins.

These are great blueberry muffins. I was on a hunt for zucchini muffins and came across these. I had blueberries in the refrigerator so off to make blueberry muffins a d not zucchini.

Here is the original link where I got the recipe from.

https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/

1 ½ cups all-purpose flour

¾ cup white sugar

2 teaspoons baking powder

½ teaspoon salt

⅓ cup vegetable oil

1 large egg

⅓ cup milk, or more as needed

1 cup fresh blueberries

Crumb Topping

½ cup white sugar

⅓ cup all-purpose flour

¼ cup butter, cubed

1 ½ teaspoons ground cinnamon

Preheat the oven to 400 degrees, Grease 8 muffin cups or line with paper liners.

To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.

Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.

Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.

To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly

Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
3 ½ teaspoons baking powder
1 teaspoon salt
1 cup milk
⅓ cup vegetable oil
1 large egg

Preheat the oven to 400 degrees Lightly grease a 9-inch pan.
Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
Add milk, vegetable oil, and egg; whisk until well combined.
Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.

Honey Butter

 Blend honey and butter together.

Chicken a Gnocchi Soup

I added a package of frozen veggies to this soup.

I will link the original recipe below.

 3-4 boneless skinless chicken tenderloin, cooked and diced

½ onion, diced

2 teaspoons minced garlic

½ cup shredded carrots

1 tablespoon olive oil

4 1/2 cups chicken broth

salt and pepper, to taste

1/2 teaspoon chili pepper flakes

1 teaspoon basil

16 ounces potato gnocchi

2 cups heavy cream

2 cup fresh spinach

Heat olive oil in a large pot over medium heat. Add onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. 

Add chicken, chicken broth, salt, pepper, and spices bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes. 

Stir in cream and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve. 

https://www.lecremedelacrumb.com/wprm_print/olive-garden-chicken-gnocchi-soup

Spice Cookies

 

1 cup packed brown sugar

¾ cup vegetable oil

¼ cup molasses

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon coarse pepper 

¼ teaspoon salt

⅓ cup white sugar for decoration

1. Preheat the oven to 375 degrees 

2. Mix brown sugar, oil, molasses, and egg together in a large bowl.

3. Combine flour, baking soda, spices, pepper and salt; stir into the molasses mixture.

4. Use a small cookie scoop,  Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.

5. Bake in the preheated oven until center is firm, 10 to 12 minutes. Cool on wire racks.

6.