Strawberry Shortcake Poke Cake

 

INGREDIENTS

• 1 (15.25 oz) box white cake mix
• 3 eggs
• 1/2 cup oil
• 1 cup water
• 1 teaspoon vanilla extract

For the filling:

• 1 (3.0 oz.) package strawberry flavored jello mix
• 1 cup boiling water
• 1/2 cup cold water

For the topping:

• 1 (8 oz) package frozen whipped topping, thawed
• 1 (3.4 oz) instant vanilla pudding mix
• 1 cup milk
• 2 cups fresh strawberries, sliced, to garnish

PREPARATION

Preheat oven to 350°F (or at temperature called for on cake box instructions) and grease a 9×13-inch baking dish with butter or non-stick spray. Set aside.
In a large bowl, mix together cake mix, eggs, oil, 1 cup water, and vanilla extract until smooth. Pour into prepared baking dish and bake for 28-32 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 15 minutes. Then, pierce holes all over cake with the end of a wooden spoon or a large serving fork.
Meanwhile, make the filling:
Add jello mix to a large bowl and whisk in boiling water until jello is fully dissolved. Stir in cold water.
Pour jello over top of cake so it fills all the holes you’ve made, then cover and refrigerate cake for at least 2 hours.
Once chilled, make topping:
Place pudding mix in a large bowl and whisk in milk until thick. Gently fold in whipped topping until fully incorporated.
Spread over chilled cake and top with sliced strawberries. Slice, serve, and enjoy!

Lemon Cheesecake Bars

 

INGREDIENTS

• 2 3/4 cups shortbread cookies, finely crushed
• 6 tablespoons unsalted butter, softened
• 1 tablespoon granulated sugar
• 12 ounces cream cheese, softened
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 teaspoons vanilla
• 2 large eggs
• 1 cup powdered sugar

PREPARATION

Preheat oven to 350°F, and spray an 8×8-inch baking dish with cooking spray.

Combine granulated sugar and crushed cookies. Slowly stir in melted butter until mixture resembles wet sand. Press into prepared baking dish.

Beat cream cheese with powdered sugar until smooth. Mix in lemon juice and zest. Reserve 3/4 cup of the mixture, and place in refrigerator.

Add vanilla to remaining mixture, and beat in eggs one at a time. Pour over prepared crust. Bake in preheated oven for 25 minutes.

Cool cake completely before topping with reserved frosting. Refrigerate lemon bars until firm, 2 hours.

Cut into bars and serve.

Lemon Pound Cake

 

INGREDIENTS

• 1 3/4 cups cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 4 eggs
• 1 lemon, zested and juiced
• 1 teaspoon lemon extract, optional
• 1/2 teaspoon vanilla
• Lemon Simple Syrup:
• 1/4 cup lemon juice
• 2 tablespoons sugar

PREPARATION

Preheat oven to 325º F and lightly grease a 9×5-inch baking dish.
Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside.
In a small bowl, stir together ricotta, lemon juice and zest, and also set aside until ready to use.
In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
Beat in eggs one at a time, then mix in lemon and vanilla extracts.
Alternate between adding the dry ingredients and the ricotta mixture, beginning and ending with the flour mixture, and scraping down the bowl as needed.
Pour batter into greased loaf pan and place in oven.
Bake for 50-60 minutes, or until a toothpick inserted in center comes out mostly clean, but with a couple moist crumbs attached. Remove from oven and let cool.
Begin simple syrup while cake is in the oven by whisking together lemon juice and sugar in a small or medium saucepan over medium-high heat.
Bring to a boil and cook for 1 minute, then reduce heat and gently boil for 2-3 minutes, or until slightly thickened. Remove from heat and let cool.
Once cooled slightly, pour or brush over cake, making sure to cover all sides.
Optional: pierce cake all over with a fork for better absorption.
Let cake sit for 1-2 hours, or until syrup is fully absorbed, then top with powdered sugar, if desired, slice serve and enjoy.

Homemade Fruit Cake

 

Perfect choice! Here's a classic homemade fruit cake recipe — rich, moist, and packed with fruit:

---

Homemade Fruit Cake

Ingredients:

• 250g mixed dried fruits (raisins, sultanas, currants, chopped dates, etc.)
• 100g glacé cherries (halved)
• 100g chopped nuts (optional — walnuts, pecans, or almonds)
• 200g plain flour
• 1½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 200g unsalted butter (softened)
• 180g brown sugar
• 3 large eggs
• 2 tbsp golden syrup or honey
• Zest of 1 lemon and 1 orange
• 3–4 tbsp orange juice (or dark rum/brandy for extra richness)
• Pinch of salt

Instructions:

1. Prepare the fruits:
   In a bowl, mix dried fruits and cherries with 2 tablespoons of flour (this keeps them from sinking during baking). Set aside.

2. Prepare the batter:
   Preheat your oven to 150°C (300°F). Grease and line a loaf tin or an 8-inch round cake tin with baking paper.
   In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Add the golden syrup, lemon zest, and orange zest.

3. Combine:
   Sift together the remaining flour, baking powder, spices, and salt. Fold the flour mixture into the wet ingredients, alternating with the orange juice. Then gently fold in the prepared fruits and nuts.

4. Bake:
   Spoon the batter into the tin and smooth the top.
   Bake for about 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
   (If the top is browning too quickly, cover loosely with foil halfway through baking.)

5. Cool and store:
   Let the cake cool in the tin for 15 minutes, then turn out onto a wire rack.
   For best flavor, wrap the cooled cake in parchment paper and foil, and let it mature for a few days before eating.

Optional finishing touch:
Brush with a little warmed apricot jam and decorate with nuts or more glacé fruits for a festive look.

---

Would you also like a "boozy version" of this fruit cake that’s aged with rum or brandy for even deeper flavor? It’s amazing for special occasions!

melt-in-the-mouth cake

 

That sounds delicious! Here's a simple idea for a melt-in-the-mouth cake that everyone will love:

---

Melt-in-the-Mouth Vanilla Butter Cake

Ingredients:

• 200g unsalted butter (softened)
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour (sifted)
• 2 tsp vanilla extract
• 2–3 tbsp whole milk
• Pinch of salt

Instructions:

1. Preheat your oven to 170°C (340°F). Grease and line an 8-inch round cake tin.
2. Beat the butter and sugar together until light, fluffy, and pale (about 3–5 minutes).
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gently fold in the sifted flour and salt, alternating with a little milk if needed, until you have a smooth, silky batter.
5. Pour the batter into the prepared tin and level the top.
6. Bake for 35–40 minutes or until a skewer inserted into the center comes out clean.
7. Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

Optional finishing touch:
Dust with icing sugar or top with a light whipped cream and fresh berries.

---

Would you like me to also give you a chocolate, lemon, or almond version of this melt-in-the-mouth cake?

Pineapple Spectacular Pie

 

INGREDIENTS

• 1 graham cracker crust, store-bought

Filling:

• 1 (20 oz.) can pineapple chunks, drained, juices reserved
• Water, as needed (water w/ reserved pineapple juices should make 1 cup)
• 1 (8 oz.) package cream cheese, room temperature
• 1 (3.4) oz. package lemon or pineapple jello

PREPARATION

Place reserved pineapple juices in a measuring cup, then add enough water to make 1 cup liquid.
Bring to a boil in a small or medium saucepan, then whisk in lemon jello mix.
Place room temperature cream cheese in a medium bowl, then beat in 1/2 lemon jello.
Beat until smooth and fully incorporated, then spread cream cheese mixture over cooled graham cracker crust. Refrigerate for at least 15-20 minutes, or until set.
Arrange pineapple chunks on top of cream cheese layer, then pour remaining lemon jello on top.
Return to refrigerator and chill until set.

Best Pound Cake Ever

 

Awesome! Here’s a full classic pound cake recipe using the ingredients you shared:

---

Best Pound Cake Ever

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups unsalted butter, softened
• 3 cups granulated sugar
• 1 cup milk
• 6 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt

---

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.

2. Cream the butter and sugar:
   In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 5 minutes with an electric mixer).

3. Add eggs one at a time, beating well after each addition.

4. Mix in vanilla extract.

5. Sift the dry ingredients:
   In a separate bowl, sift together the flour, baking powder, and salt.

6. Alternate adding flour and milk:
   Add the flour mixture to the butter mixture in three parts, alternating with the milk, starting and ending with the flour. Mix just until combined—don't overmix.

7. Pour into prepared pan and smooth the top with a spatula.

8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool in the pan for about 10–15 minutes, then turn out onto a wire rack to cool completely.

---

Tips:

• Use room temperature ingredients for the best texture.
• Serve it plain, or with berries and whipped cream for extra yum!
• You can also lightly dust it with powdered sugar once cooled.

---

Would you also like a simple glaze recipe to drizzle over it? It’s really easy and makes it even better!

Condensed Milk Cake

 

Condensed Milk Cake is a simple, rich, and moist cake that's mainly sweetened and flavored with sweetened condensed milk. It’s super easy to make and delicious! Here’s a basic recipe:

---

Ingredients:

• 1 1/4 cups (300 ml) sweetened condensed milk
• 1 1/2 cups (190 g) all-purpose flour
• 2 tsp baking powder
• 1/2 cup (115 g) unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 2–3 tbsp milk (if needed for thinning)

---

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan or an 8-inch round pan.
2. In a bowl, whisk together flour and baking powder. Set aside.
3. In another large bowl, beat the butter until smooth. Add the condensed milk and beat until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Gradually add the dry ingredients, mixing just until combined. If the batter seems too thick, add 1–2 tablespoons of milk.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Let it cool before slicing.

---

Would you also like a few topping or flavor variation ideas (like lemon glaze, coconut, or berries)?

Creamy Baked Milk Custard

 

Here’s a simple and delicious recipe for Creamy Baked Milk Custard:

---

Creamy Baked Milk Custard

Ingredients:

• 2 cups (500 ml) whole milk
• 4 large eggs
• 1/3 cup (65 g) granulated sugar
• 1 tsp pure vanilla extract
• A pinch of salt
• Ground nutmeg or cinnamon (optional, for topping)

Instructions:

1. Preheat oven to 325°F (160°C).
2. Warm the milk in a saucepan over medium heat until just steaming — do not boil.
3. In a mixing bowl, whisk together eggs, sugar, vanilla, and salt until well combined.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid scrambling.
5. Strain the mixture through a fine sieve into a large measuring cup or bowl (optional but makes for a smoother custard).
6. Pour into ramekins or a baking dish. Sprinkle lightly with nutmeg or cinnamon if desired.
7. Place the ramekins/dish in a larger baking pan and create a water bath by filling the outer pan with hot water halfway up the sides.
8. Bake for 35–45 minutes, or until the custard is set but still slightly wobbly in the center.
9. Cool at room temperature, then refrigerate for at least 2 hours before serving.

---

Would you like a variation using cream or coconut milk?

World's Best Butter Cookies

 

Here’s a recipe for what many consider the world’s best butter cookies—rich, melt-in-your-mouth Danish-style cookies with just a handful of ingredients:

---

World's Best Butter Cookies

Ingredients:

• 1 cup (226g) unsalted butter, at room temperature
• 2/3 cup (85g) powdered sugar (for a finer texture)
• 1 tsp vanilla extract (or use vanilla bean paste for extra richness)
• 2 cups (250g) all-purpose flour
• 1/4 tsp salt (omit if using salted butter)
• Optional: turbinado sugar or coarse sugar for rolling edges

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Cream butter and sugar in a bowl until light and fluffy (about 2–3 minutes).
3. Add vanilla and mix until combined.
4. Sift in flour and salt, and mix until dough forms. Don’t overwork it.
5. Shape the cookies:
   • Roll dough into a log, wrap in plastic, and chill for 30 minutes.
   • Slice into 1/4" thick rounds.
   • Or pipe using a star tip for the classic Danish look.
6. (Optional) Roll edges in turbinado sugar for extra crunch.
7. Bake for 10–12 minutes or until the edges just begin to turn golden.
8. Cool on the pan for 5 minutes, then transfer to a wire rack.

---

These cookies are buttery, crisp yet tender, and taste amazing on their own—or dipped in chocolate. Want a flavor twist like lemon zest, almond, or cardamom?

Grandma’s Heavenly Divinity

 

INGREDIENTS

Servings: 40

• 2 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla
• 1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)

DIRECTIONS:

In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.

Zero Points Strawberry Banana Slushy – 0 Points

 

INGREDIENTS:

1 cup of ice cubes

1 cup of chopped strawberries

2 bananas

1/2 can of diet 7 up or whatever diet soda you would like

INSTRUCTIONS:

Add all ingredients to a blender and mix till it’s a consistency you like!

I didn’t use a blender, I used our cuisine art bullet type machine. That way it was just a single serving for me and less mess!

0 Points

A Christmas Lasagna

 

Ingredients

For the meat sauce:

• 1 pound Italian sausage
• 1 1/2 pound lean ground beef
• 8 oz mushrooms, chopped
• 1 teaspoon salt
• 1/2 freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 6 cups marinara sauce
• 1/2 cup water

Note: depending on the seasoning of your sausage, you can add 1/2 teaspoon of an Italian dried herb blend.
For the cheese filling:

       2 egg, beaten

• 2 lbs ricotta cheese
• 8 oz mozzarella cheese, cubed
• 2/3 cup freshly grated Reggiano-Parmigiano
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• big pinch of cayenne

The rest:

       1 lb lasagna noodles

• 8 oz mozzarella cheese, torn in small pieces
• 1/2 cup grated Parmesan cheese to top

Directions

Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
Preheat oven to 375 degrees F (190 degrees C).
Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
Spread 1/4 the sauce into the bottom of a 10×15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares

Instant Pot “Melt In Your Mouth” Chicken

 

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 (10.75 oz.) can cream of chicken soup
• 1 1/4 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 tablespoon Italian seasoning
• Kosher salt and freshly ground pepper, to taste
• Egg noodles or rice, for serving

PREPARATION

In a medium bowl, whisk together soup, water, garlic powder, onion powder and Italian seasoning, then season with salt and pepper.
Place chicken in instant pot and pour soup mixture on top.
Seal lid on instant pot and cook on manual for 10 minutes.
Allow for a natural pressure release for 15 minutes, then quick release remaining pressure.
Remove chicken and cut or shred into pieces, then serve with rice or noodles. Top with remaining sauce and serve hot.
Recipe adapted from Recipes That Crock

No-Bake Peanut Butter Caramel Bars

 

Ingredients

• 6 Cups Rice Chex Cereal
• 1-1/4 Cups Roasted, Salted Peanuts, chopped
• 1 Cup Brown Sugar
• 1 Cup Corn Syrup
• 1 Cup Creamy Peanut Butter
• 1 Tablespoon Pure Vanilla Extract
• 1 teaspoon Salt
• 6 oz Milk Chocolate Chips

Directions

Line a 9-inch x 13-inch baking pan with parchment paper, and set it aside. In a large bowl, gently combine the Rice Chex and chopped peanuts. Set aside.

In a 4-cup measuring cup, stir together the corn syrup and brown sugar. Microwave on high for 2 – 3 minutes, or until the mixture is bubbly.

Stir in the peanut butter, vanilla extract, and salt until everything is fully blended.

Pour the mixture over the cereal and nuts, and gently stir to evenly coat. Pour the caramel-coated cereal mixture into the prepared pan. Gently spread it out and press evenly into the pan. Let cool to room temperature.

Melt the chocolate chips in a microwave-safe bowl and drizzle the melted chocolate over the top of the bars. Let the chocolate harden, then cut into bars. Store the bars in an airtight container.

Baked Garlic Potato Slices

 

Ingredients

• 2-4 Whole potatoes;
• salt;
• olive oil;
• finely chopped garlic;
• herbs and spices (your choice)

Directions:

Preheat oven to 400 deg F.
Slice potatoes into desired thickness. Thinner is crispier is better. Cut them with a knife or make it easy on you by using a mandoline.
Next, rinse potatoes with water to remove starch. Dry with paper towel. Although this dish is one of the easy snacks to bake, removing starch from each potato slice is very important in order to keep the slices from becoming soggy.
In a large bowl, mix olive oil, salt, chopped garlic, and your choice of herbs. Add the potatoes and continue to mix until each slice is evenly coated.
Place each slice of potato in a baking pan. Stick pan in the oven. Turn potatoes every 15 minutes until golden brown.
Serve while hot. You can use any type of dipping sauce. I prefer ranch dressing and/or Thousand Islands. But if you’re strict on your healthy weight loss diet, low fat versions of dipping sauce should be your choice.

Best Pancake Recipe

 

                         Best Pancake Recipe 

Ingredients

- 1 ½ cups all-purpose flour

- 2 ½ teaspoons baking powder

- ½ teaspoon salt

- 1 tablespoon sugar

- 1 ¼ cups milk 

- 1 egg

- 3 tablespoons melted butter or oil

- 2 teaspoons vanilla extract

Instructions:

1. Make the batter:

   - Mix together the wet ingredients.

    - Sift in the dry ingredients and stir until well combined. It is fine if there are some lumps.

2. Cook the pancakes:

   - Heat a pan over medium-high heat and grease it with butter or oil.

   - Pour ¼ cup of batter onto the pan.

   - Cook until bubbles form and edges are set (about 2 minutes). Flip and cook for another minute.

3. Serve:

   - Top with your favorite toppings and enjoy!

If the batter feels too thick, gradually add milk until it reaches your preferred consistency.

Vegetable Omelet Muffins for Kids Recipe

 

Here's a simple and kid-friendly Vegetable Omelet Muffins recipe—perfect for breakfast, lunchboxes, or snacks!

---

Vegetable Omelet Muffins for Kids

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6–8 muffins

---

Ingredients:

• 6 large eggs
• 1/4 cup milk (optional for fluffiness)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper (optional)
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup finely chopped bell peppers (red, yellow, or green)
• 1/4 cup finely chopped spinach or kale
• 1/4 cup grated carrot
• 1–2 tablespoons chopped onion (optional)
• Cooking spray or oil for greasing the muffin tin

---

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or use silicone muffin cups.

2. Whisk Eggs:
   In a large bowl, whisk together the eggs, milk, salt, and pepper.

3. Add Veggies & Cheese:
   Stir in all the chopped vegetables and shredded cheese.

4. Fill Muffin Tin:
   Pour the egg mixture evenly into the muffin cups—about 3/4 full.

5. Bake:
   Bake for 18–22 minutes, or until the eggs are set and lightly golden on top.

6. Cool & Serve:
   Let them cool for a few minutes before removing. Serve warm or cold!

---

Tips:

• These muffins freeze well—store in an airtight container and reheat as needed.
• Let kids help by choosing their favorite veggies or adding the cheese.
• You can sneak in more nutrients by adding finely chopped broccoli, mushrooms, or zucchini.

Want a dairy-free or allergy-friendly version too?

Homemade Big Mac salad with the perfect burger sauce—fresh, flavorful, and guilt-free.

 

Recipe

Big Mac Salad

1 head iceberg lettuce, chopped

1 pound ground beef

1.5 cups shredded cheddar cheese

1 cup tomatoes, chopped

1/2 cup red onion, chopped

1 cup sliced pickle chips

1.5 teaspoons garlic powder

1/4 teaspoon table salt

1/4 teaspoon ground black pepper

Burger Sauce (recipe below)

Brown Beef: Add beef, garlic powder, salt, and black pepper to pan over medium-high heat. Crumbling beef with stiff utensil, cook until browned, 5 to 7 minutes. Turn off heat and set aside pan.

Assemble Salad: Add lettuce, cheese, tomatoes, onion and pickles to large salad bowl. Use slotted spoon to transfer ground beef to salad bowl, leaving behind grease in pan. Drizzle burger sauce on top. Toss until lettuce is nicely moistened.

Best Burger Sauce

3/4 cup mayonnaise

2 tablespoons mustard

2 tablespoons ketchup

1/4 cup pickle relish

1 tablespoon Sriracha

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon Worcestershire sauce

Instructions

Add all the ingredients to a bowl and whisk very well to combine.

Serve immediately or store in an airtight container or jar in the fridge for up to 24 hours before serving to let the flavours develop.

Dolly’s Chicken and Stuffing Casserole

 

Here’s a classic and comforting Dolly’s Chicken and Stuffing Casserole recipe for you!

Ingredients

• 3 cups cooked chicken, shredded
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• ½ cup milk
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 (6 oz) box stuffing mix
• 1 cup chicken broth or water
• ½ cup butter, melted

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Prepare Stuffing: In a bowl, mix the stuffing mix with chicken broth (or water) and melted butter. Let it sit to absorb.
3. Make the Filling: In another bowl, combine shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Mix well.
4. Assemble: Spread the chicken mixture evenly into the baking dish. Top with the prepared stuffing.
5. Bake: Bake uncovered for 30-35 minutes or until golden brown and bubbling.
6. Serve: Let it rest for a few minutes before serving. Enjoy!

Would you like any variations or substitutions for this recipe?