Today's Recipe, 4206 Manning Lane, Dallas, TX (2025)

05/24/2024

Caramelized Baked Chicken Legs or Wings
- 8 chicken legs or 12 chicken wings
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- Optional garnish: sesame seeds, chopped green onions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil or use a greased baking dish.
2. In a medium bowl, whisk together the soy sauce, ketchup, honey, brown sugar, olive oil, Worcestershire sauce, Dijon mustard, minced garlic, black pepper, and salt until well combined.
3. Place the chicken legs or wings in a zip-top bag and pour the marinade over them. Close the bag, ensuring the chicken is evenly coated with the marinade. Allow it to marinate in the refrigerator for at least 1 hour, or overnight for best results.
4. Remove the chicken from the marinade, reserving the excess marinade for later use. Place the chicken legs or wings on the prepared baking sheet or dish, making sure they are not touching each other.
5. Bake the chicken in the preheated oven for about 40-45 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the reserved marinade every 10-15 minutes, turning the legs or wings to ensure even coating and caramelization. Discard any remaining marinade.
6. Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with sesame seeds and chopped green onions if desired. Serve hot.

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05/24/2024

Pina Colada Cheesecake Mousse
- 1 cup crushed graham crackers
- 4 tablespoons unsalted butter, melted
- 1 cup cream of coconut
- 1 cup canned crushed pineapple, drained
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Pineapple slices and fresh mint leaves, for garnish

1. In a medium bowl, combine the crushed graham crackers and melted butter. Mix until the mixture resembles wet sand.
2. Divide the graham cracker mixture evenly among serving glasses or bowls, pressing it down to create a crust layer.
3. In a separate bowl, combine the cream of coconut and crushed pineapple. Stir well to mix.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Add the powdered sugar and vanilla extract to the cream cheese and continue to beat until well combined.
6. Gradually pour in the cream of coconut and pineapple mixture, beating until smooth and incorporated.
7. In a separate bowl, whip the heavy cream until soft peaks form.
8. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
9. Divide the Pina Colada cheesecake mousse evenly among the serving glasses, on top of the graham cracker crust.
10. Refrigerate the mousse for at least 2 hours, or until firm.
11. Prior to serving, garnish each mousse with a pineapple slice and fresh mint leaves.

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05/24/2024

Cowboy Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup shredded coconut

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the oats, chocolate chips, chopped pecans, and shredded coconut until evenly distributed throughout the dough.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown. The centers may still appear slightly undercooked but will firm up as they cool.
8. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
9. Store in an airtight container to keep them fresh.

05/23/2024

Peaches & Cream Loaf
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 medium peaches, peeled, pitted, and chopped into small pieces

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry mixture, mixing well after each addition.
6. Gently fold in the chopped peaches using a spatula, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, spreading it evenly.
8. Bake for approximately 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
9. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely.
10. Once cooled, slice and serve the Peaches & Cream Loaf.

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05/23/2024

Walking Taco Bake
- 1 pound ground beef
- 1 packet (1 ounce) taco seasoning mix
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1 can (16 ounces) refried beans
- 1 bag (9.75 ounces) corn chips
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup sliced jalapenos (optional)
- Sour cream, for serving
- Salsa, for serving

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
3. Add the taco seasoning mix and diced tomatoes with green chilies to the skillet. Stir well to combine.
4. Stir in the refried beans until heated through and well mixed with the beef mixture.
5. In a 9x13-inch baking dish, spread half of the corn chips evenly across the bottom.
6. Spoon the beef and bean mixture over the corn chips, spreading it out to create an even layer.
7. Sprinkle half of the shredded cheddar cheese over the beef and bean mixture.
8. Layer the remaining corn chips on top of the cheese.
9. Sprinkle the rest of the shredded cheddar cheese evenly over the corn chips.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let it cool for a few minutes.
12. Top the casserole with shredded lettuce, diced tomatoes, sliced black olives, and sliced jalapenos (if desired).
13. Serve the Walking Taco Bake hot, with sour cream and salsa on the side.

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05/23/2024

Pepper steak
- 1.5 lbs beef (such as sirloin, flank, or skirt steak), thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 bell peppers (any color), sliced into strips
- 1 onion, sliced
- 3 tablespoons vegetable oil
- Salt and black pepper, to taste
- Cooked white rice, for serving

1. In a bowl, combine the cornstarch and soy sauce. Add the sliced beef and toss until it's well coated. Set aside to marinate for 10 minutes.
2. In a small bowl, whisk together the oyster sauce, hoisin sauce, rice vinegar, brown sugar, and sesame oil. Set aside.
3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and transfer it to a plate.
4. In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, and cook for 1 minute until fragrant.
5. Add the sliced bell peppers and onion. Stir-fry for 3-4 minutes until they start to soften but still retain some crunch.
6. Return the beef to the skillet and pour in the sauce mixture. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens and coats the beef and vegetables.
7. Season with salt and black pepper according to taste.
8. Serve the pepper steak hot over cooked white rice.

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05/23/2024

Cabbage roll soup
- 1 lb ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 small head cabbage, shredded
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 1 cup tomato sauce
- 1 cup cooked rice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Remove any excess fat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onions are translucent.
3. Stir in the shredded cabbage, crushed tomatoes, beef broth, tomato sauce, cooked rice, Worcestershire sauce, paprika, thyme, oregano, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, until the cabbage is tender.
5. Taste the soup and adjust seasoning if needed.
6. Serve the cabbage roll soup hot, garnished with fresh parsley.

05/23/2024

Trifle
- 1 store-bought sponge cake, cut into cubes
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 2 cups custard (homemade or store-bought)
- 2 cups whipped cream
- Mint leaves, for garnish (optional)

1. Place half of the sponge cake cubes in the bottom of a trifle dish or individual serving glasses.
2. Layer half of the strawberries, blueberries, raspberries, and blackberries on top of the sponge cake.
3. Pour half of the custard over the fruit layer, making sure it fills the gaps.
4. Add another layer of sponge cake cubes, followed by the remaining berries.
5. Pour the remaining custard over the berries, again ensuring it fills the gaps.
6. Finish by spreading the whipped cream evenly over the top layer.
7. Garnish with mint leaves, if desired.
8. Chill in the refrigerator for at least 2 hours (or overnight) to allow the flavors to meld together.
9. Serve chilled and enjoy!

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05/23/2024

Crack Potatoes
- 2 pounds baby potatoes, washed and quartered
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped chives (optional)
- 1/4 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

1. Preheat your oven to 400°F (200°C).
2. In a large pot, bring water to a boil. Add the quartered baby potatoes and cook until fork-tender, about 10-12 minutes. Drain the potatoes and transfer them to a greased baking dish.
3. In a medium-sized bowl, combine the melted butter, garlic powder, salt, and black pepper. Pour this mixture over the potatoes and toss until evenly coated.
4. Sprinkle the shredded cheddar cheese, crumbled bacon, and Parmesan cheese evenly over the potatoes.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes.
7. Serve the crack potatoes hot, garnished with sour cream and chopped chives if desired.

05/23/2024

Philly Cheesesteak Sliders
- 1 pound thinly sliced beef (such as ribeye or sirloin)
- 1 tablespoon vegetable oil
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 8 slices of provolone cheese
- 12 slider buns
- Salt and pepper, to taste

1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the thinly sliced beef to the skillet and cook until browned and cooked through. Season with salt and pepper to taste. Remove the beef from the skillet and set aside.
3. In the same skillet, add the sliced bell pepper and onion. Sauté until the vegetables are tender and slightly caramelized.
4. Preheat the oven to 350°F (175°C).
5. Slice the slider buns in half horizontally and place the bottoms in a baking dish.
6. Layer the cooked beef on the bottom buns, followed by the sautéed bell peppers and onions.
7. Place a slice of provolone cheese on top of each slider.
8. Cover the sliders with the top bun halves.
9. Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and the sliders are heated through.
10. Serve hot and enjoy!

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05/23/2024

pizza
For the dough:
- 2 ¼ cups (270g) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- ¾ cup (180ml) warm water
- 2 tablespoons olive oil

For the sauce:
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste

For the toppings:
- Shredded mozzarella cheese
- Your favorite pizza toppings (such as pepperoni, mushrooms, bell peppers, onions, etc.)

1. In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Mix well.

2. Gradually add warm water and olive oil to the dry ingredients. Stir with a spoon until the dough begins to come together.

3. Transfer the dough onto a floured surface and knead for 5-7 minutes until you have a smooth, elastic dough.

4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour, or until it doubles in size.

5. Meanwhile, prepare the sauce by combining the diced tomatoes, minced garlic, dried oregano, dried basil, salt, and pepper in a saucepan. Cook over medium heat for about 10 minutes, stirring occasionally. Set aside to cool.

6. Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.

7. Once the dough has doubled in size, punch it down to release any air bubbles. Transfer it back to the floured surface and divide it into two equal portions if making smaller pizzas, or leave it whole for a larger pizza.

8. Roll out the dough into desired pizza shape and thickness. Transfer it to a pizza peel or baking sheet lined with parchment paper.

9. Spread a thin layer of sauce over the dough, leaving a small border around the edges for the crust.

10. Sprinkle shredded mozzarella cheese evenly over the sauce and add your desired toppings.

11. Carefully transfer the pizza onto the preheated pizza stone or place the baking sheet directly into the oven.

12. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

13. Remove from the oven and let it cool for a few minutes before slicing and serving.

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05/23/2024

meatloaf
For the meatloaf:
- 1 ½ pounds ground beef
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, beaten

For the glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, ketchup, Worcestershire sauce, parsley, oregano, thyme, salt, pepper, and beaten eggs. Mix well using your hands until all ingredients are evenly distributed.
3. Transfer the meat mixture to a greased loaf pan, shaping it into a loaf shape.
4. In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard to make the glaze. Spread the glaze evenly over the top of the meatloaf.
5. Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (71°C).
6. Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing and serving.

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05/23/2024

Fried Potatoes and Onions/Peppers with Smoked Sausage
- 4 large potatoes, peeled and sliced into ¼-inch thick rounds
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 package (12 oz) smoked sausage, sliced into ¼-inch thick rounds
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and black pepper, to taste

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced potatoes to the skillet and cook until they start to brown and crisp up, about 10 minutes. Flip the potatoes occasionally to ensure even cooking.
3. Once the potatoes are crispy, add the sliced onion, red bell pepper, and green bell pepper to the skillet. Stir everything together.
4. Season the mixture with paprika, garlic powder, dried thyme, salt, and black pepper. Stir again to evenly distribute the seasonings.
5. Reduce the heat to medium-low and cover the skillet with a lid. Cook for another 10-15 minutes, or until the onions and peppers are caramelized and tender.
6. While the vegetables are cooking, heat a separate skillet over medium heat. Add the sliced smoked sausage and cook until browned and heated through, about 5-7 minutes.
7. Once the sausage is cooked, transfer it to the skillet with the potato and vegetable mixture. Stir to combine.
8. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Taste and adjust the seasoning if needed.
9. Serve the fried potatoes and onions/peppers with smoked sausage hot as a main dish or as a side dish.

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05/23/2024

Fried king crab legs with garlic butter
- 2 pounds king crab legs, thawed if frozen
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- Lemon wedges, for serving

Instructions:
1. Start by preparing the king crab legs. If they are frozen, thaw them according to the package instructions. Once thawed, use kitchen shears or a sharp knife to cut the legs into smaller pieces, if desired. This will make them easier to handle and fry.

2. In a shallow dish or bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well to evenly distribute the spices.

3. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). If using a pot, make sure the oil is at least 3 inches deep to allow for frying.

4. Working in batches, dredge the king crab legs in the flour mixture, making sure to coat them thoroughly. Shake off any excess flour before carefully placing the crab legs into the hot oil. Be cautious of any splattering.

5. Fry the crab legs for about 4-5 minutes, or until they turn golden brown and crispy. Use a slotted spoon or tongs to carefully remove the fried legs from the oil and transfer them to a paper towel-lined plate to drain any excess oil.

6. In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes, until fragrant and slightly golden. Remove from heat and stir in the chopped parsley.

7. Plate the fried king crab legs and drizzle the garlic butter sauce over them. Alternatively, you can serve the sauce on the side for dipping.

8. Serve the fried king crab legs hot with lemon wedges for squeezing over the top. Enjoy this delightful seafood dish with your favorite side dishes or as a standalone main course.

Notes:
- Thawing time for frozen king crab legs may vary, so be sure to check the package
1. Start by preparing the king crab legs. If they are frozen, thaw them according to the package instructions. Once thawed, use kitchen shears or a sharp knife to cut the legs into smaller pieces, if desired. This will make them easier to handle and fry.

2. In a shallow dish or bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well to evenly distribute the spices.

3. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). If using a pot, make sure the oil is at least 3 inches deep to allow for frying.

4. Working in batches, dredge the king crab legs in the flour mixture, making sure to coat them thoroughly. Shake off any excess flour before carefully placing the crab legs into the hot oil. Be cautious of any splattering.

5. Fry the crab legs for about 4-5 minutes, or until they turn golden brown and crispy. Use a slotted spoon or tongs to carefully remove the fried legs from the oil and transfer them to a paper towel-lined plate to drain any excess oil.

6. In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes, until fragrant and slightly golden. Remove from heat and stir in the chopped parsley.

7. Plate the fried king crab legs and drizzle the garlic butter sauce over them. Alternatively, you can serve the sauce on the side for dipping.

8. Serve the fried king crab legs hot with lemon wedges for squeezing over the top. Enjoy this delightful seafood dish with your favorite side dishes or as a standalone main course.

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05/23/2024

Red Velvet Cheesecake
For the crust:
- 2 cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted

For the red velvet layer:
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup buttermilk

For the cheesecake layer:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract

For the cream cheese frosting:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract

1. Preheat the oven to 325°F (163°C). Grease the sides and bottom of a 9-inch springform pan.

2. In a medium bowl, combine Oreo cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to create the crust. Set aside.

3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

4. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and red food coloring.

5. Gradually add the dry ingredients mixture to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.

6. Pour the red velvet batter over the prepared crust in the springform pan, spreading it evenly. Set aside.

7. In another mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

8. Pour the cheesecake batter over the red velvet layer in the pan, spreading it evenly.

9. Place the pan on a baking sheet to catch any potential leaks or spills. Bake in the preheated oven for 60-70 minutes or until the center of the cheesecake is set and the edges are slightly golden.

10. Remove from the oven and let cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or preferably overnight.

11. In the meantime, prepare the cream cheese frosting. In a mixing bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy and well combined.

12. Remove the chilled cheesecake from the springform pan, and spread the cream cheese frosting evenly over the top.

13. Slice and serve chilled. Enjoy!

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05/23/2024

Taco Crock Pot Hashbrown Casserole
- 1 pound ground beef
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning mix
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 can (10.75 ounces) condensed cheddar cheese soup
- 1 cup sour cream
- 1 bag (30 ounces) frozen shredded hash browns
- 2 cups shredded cheddar cheese
- 1 cup diced tomatoes, for garnish (optional)
- 1/4 cup chopped fresh cilantro, for garnish (optional)

1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the diced onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are tender.
3. Sprinkle the taco seasoning mix over the meat and vegetables. Stir well to combine.
4. In a separate bowl, mix together the condensed cream of mushroom soup, condensed cheddar cheese soup, and sour cream until well combined.
5. Grease the crock pot with cooking spray or butter.
6. Layer half of the frozen hash browns in the bottom of the crock pot.
7. Spread half of the beef and vegetable mixture over the hash browns.
8. Pour half of the soup and sour cream mixture over the beef mixture. Spread evenly.
9. Sprinkle half of the shredded cheddar cheese over the soup layer.
10. Repeat the layers with the remaining hash browns, beef and vegetable mixture, soup and sour cream mixture, and shredded cheddar cheese.
11. Cover the crock pot and cook on low heat for 4-6 hours or until the hash browns are tender and the flavors have melded together.
12. Before serving, garnish the casserole with diced tomatoes and chopped fresh cilantro, if desired.

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05/23/2024

Seven Layer Salad
- 8 cups chopped iceberg lettuce
- 1 cup diced red onion
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1 cup frozen peas, thawed
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 4 hard-boiled eggs, chopped
- 1 ½ cups mayonnaise
- ¼ cup granulated sugar
- 2 tablespoons white vinegar

1. In a large clear glass bowl or trifle dish, layer half of the lettuce.
2. Top the lettuce with half of the red onion, celery, red bell pepper, peas, cheese, bacon, and chopped eggs.
3. Repeat the layering process with the remaining ingredients.
4. In a small bowl, whisk together the mayonnaise, sugar, and white vinegar until well combined.
5. Pour the dressing evenly over the top layer of the salad, ensuring it covers the entire surface.
6. Cover the salad with plastic wrap and refrigerate for at least 2 hours, or overnight if possible, to allow the flavors to meld.
7. Before serving, gently toss the layers together to combine the ingredients and dressing. Serve chilled.

05/23/2024

Lemon Cream Cheese Bars
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup unsalted butter, cold and cubed

For the filling:
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt

For the topping:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

2. In a food processor, combine the flour and powdered sugar for the crust. Add the cold butter and pulse until the mixture resembles coarse crumbs. Press the crust mixture into the prepared baking dish, covering the bottom evenly.

3. Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and set aside.

4. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until well combined.

5. Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice and lemon zest.

6. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the cream cheese mixture, stirring until just combined.

7. Pour the cream cheese filling over the baked crust, spreading it evenly.

8. Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the filling is set and golden around the edges. Remove from the oven and let cool completely.

9. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest for the topping. Drizzle the lemon glaze over the cooled bars.

10. Cut the bars into desired sizes and serve. Store any leftovers in an airtight container in the refrigerator.

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