Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground Italian sausage (or ground beef)
• 4 cups chicken broth
• 1 (15 oz) can of crushed tomatoes
• 1 cup heavy cream
• 1/2 cup whole milk
• 8 oz lasagna noodles, broken into pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the ground Italian sausage and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
2. Sauté the Veggies: Add the diced onion and garlic to the pot. Sauté for about 3-4 minutes, until the onion becomes soft and translucent.
3. Add Liquids and Seasonings: Pour in the chicken broth, crushed tomatoes, heavy cream, and milk. Stir in the basil, oregano, red pepper flakes (if using), and salt and pepper to taste. Bring the mixture to a simmer.
4. Cook the Noodles: Add the broken lasagna noodles to the pot. Stir occasionally and let the soup simmer for about 10-12 minutes, or until the noodles are tender.
5. Add the Cheese: Once the noodles are cooked, stir in the Parmesan cheese and half of the mozzarella cheese. Continue to cook until the cheese has melted and the soup becomes creamy.
6. Serve: Ladle the soup into bowls and top with the remaining mozzarella cheese. Garnish with fresh parsley for an extra pop of color.
7. Enjoy: Serve hot and enjoy your creamy, comforting Alfredo lasagna soup!

Tip: You can also add a bit more cream or milk for a creamier texture, depending on your preference.

Ingredients:

For the Gingerbread Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup unsulfured molasses
• ¾ cup whole milk

For the Cinnamon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• ½ tsp vanilla extract
• A pinch of salt

Instructions:

1. Prepare the Cupcakes:

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
• In a large bowl, cream together the butter and brown sugar using an electric mixer until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and molasses.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Frosting:

• In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
• Mix in the cinnamon, vanilla extract, and a pinch of salt, and beat until fully combined.

3. Frost the Cupcakes:

• Once the cupcakes are completely cooled, frost them generously with the cinnamon cream cheese frosting.
• Garnish with a sprinkle of cinnamon or gingerbread crumbs, if desired.

4. Enjoy!

• Serve these cozy gingerbread cupcakes with a warm beverage and enjoy the festive flavors of the season!

Ingredients:

• 1 ripe banana
• 1/2 cup cottage cheese (preferably full-fat for extra fluffiness)
• 2 large eggs
• 1/4 cup all-purpose flour (or almond flour for a gluten-free option)
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• Butter or oil for cooking

Instructions:

1. Prepare the Wet Ingredients:
   In a large bowl, mash the ripe banana with a fork until smooth. Add the cottage cheese, eggs, and vanilla extract. Mix well until combined.
2. Mix Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt.
3. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be thick, but pourable. If it’s too thick, add a splash of milk to reach the desired consistency.
4. Cook the Pancakes:
   Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to coat the surface. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook the other side for another 1-2 minutes until golden brown and cooked through.
5. Serve and Enjoy:
   Stack the pancakes on a plate, and top with your favorite toppings like fresh banana slices, maple syrup, or a dollop of yogurt. Enjoy your fluffy, protein-packed banana cottage cheese pancakes!

Tips:

• For extra fluffiness, use room temperature ingredients.
• These pancakes are delicious with nuts, berries, or a sprinkle of cinnamon for added flavor.

Ingredients:

• 1 lb (450g) ground beef
• 1/2 lb (225g) Italian sausage (mild or spicy)
• 1/2 cup pepperoni slices
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) pizza sauce or marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 2 pre-made pizza doughs (or homemade dough if preferred)
• Olive oil (for greasing)

Instructions:

1. Prepare the filling:

• In a large skillet, heat a little olive oil over medium heat. Add the ground beef and Italian sausage. Cook, breaking the meat apart, until browned and fully cooked, about 7-10 minutes.
• Add the chopped onion and garlic to the pan and cook for another 2-3 minutes, until softened.
• Stir in the pizza sauce and Italian seasoning. Let it simmer for 5-7 minutes to blend the flavors. Season with salt, pepper, and red pepper flakes to taste.
• Remove the pan from the heat and allow the mixture to cool slightly.

1. Assemble the pie:

• Preheat your oven to 375°F (190°C).
• Roll out one pizza dough and fit it into a greased 9-inch deep-dish pie pan or similar baking dish, ensuring the edges hang over the sides.
• Layer the bottom of the dough with the cooked meat mixture, spreading it evenly. Sprinkle the shredded mozzarella cheese over the top of the meat mixture, followed by a generous amount of pepperoni slices.

1. Top the pie:

• Roll out the second pizza dough and place it over the pie, pinching the edges together to seal. Trim off any excess dough.
• Use a sharp knife to cut a few small slits in the top crust to allow steam to escape during baking.

1. Bake the pie:

• Brush the top crust lightly with olive oil for a golden finish.
• Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and cooked through.

1. Serve:

• Let the pie cool for 5 minutes before slicing. Sprinkle the grated Parmesan cheese over the top before serving.

Enjoy this hearty, cheesy, and savory Deep Hamburger Sausage & Pepperoni Pie with a side of salad or your favorite dipping sauce!

Ingredients:

For the salad:

• 1 package (6 oz) of cranberry-flavored gelatin (Jell-O)
• 1 cup boiling water
• 1 cup cold water
• 1 cup fresh cranberries, chopped (or canned cranberry sauce)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup finely chopped celery (optional)

For the cream cheese topping:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup whipped topping (or heavy cream, whipped)

Instructions:

1. Prepare the Jello Salad:

• In a mixing bowl, dissolve the cranberry-flavored gelatin in 1 cup of boiling water, stirring until fully dissolved.
• Add 1 cup of cold water to the mixture and stir well.
• Gently fold in the chopped cranberries (fresh or canned), nuts, and celery, if using.
• Pour the mixture into a 9×13-inch serving dish or mold.
• Refrigerate for at least 4 hours, or until the Jello is completely set.

1. Make the Cream Cheese Topping:

• In a separate bowl, beat the softened cream cheese with an electric mixer until smooth.
• Add sugar and vanilla extract, continuing to beat until combined.
• Gently fold in the whipped topping or whipped cream until the mixture is smooth and fluffy.

1. Assemble the Salad:

• Once the Jello has fully set, spread the cream cheese topping evenly over the top of the Jello salad.
• Return the dish to the refrigerator for at least 1 more hour to allow the topping to set.

1. Serve and Enjoy:

• Cut the Cranberry Jello Salad into squares or serve as individual portions.
• Garnish with extra chopped nuts or cranberries if desired.

This Cranberry Jello Salad with Cream Cheese Topping makes a festive and refreshing side dish, perfect for holiday dinners or family gatherings. Enjoy the tangy sweetness of the Jello paired with the creamy topping for a delicious treat!

Ingredients:

• 1 ½ lbs ground beef
• 1 small onion, finely chopped
• 1 packet of French onion soup mix
• 1 large egg
• 1 cup breadcrumbs
• ¼ cup milk
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup Swiss cheese, shredded
• ½ cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil

Instructions:

1. Prepare the Meatloaf Mixture:

• In a large bowl, combine the ground beef, chopped onion, French onion soup mix, egg, breadcrumbs, milk, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.

1. Shape the Meatloaf:

• Form the meat mixture into a loaf shape and place it in the bottom of the Crockpot.

1. Cook the Meatloaf:

• Pour the beef broth and Worcestershire sauce over the meatloaf. Drizzle the olive oil on top to help it cook evenly and prevent sticking.
• Cover the Crockpot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the meatloaf is fully cooked and reaches an internal temperature of 160°F (71°C).

1. Add the Swiss Cheese:

• About 15 minutes before the meatloaf is finished cooking, sprinkle the shredded Swiss cheese over the top of the meatloaf. Cover the Crockpot again and allow the cheese to melt.

1. Serve:

• Once the meatloaf is cooked through and the cheese is melted and bubbly, remove it from the Crockpot. Let it rest for a few minutes before slicing.
• Serve with your favorite side dishes and enjoy the rich, savory flavors of French onion and Swiss cheese in this easy Crockpot recipe!

Tips:

• You can use a mix of ground beef and pork for a slightly different texture and flavor.
• For added flavor, top the meatloaf with caramelized onions before serving.

Ingredients

For the dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¾ cup warm water (110°F or 45°C)
• 2 tablespoons olive oil

For the sauce:

• 1 can (14 ounces) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Toppings (customizable):

• 2 cups shredded mozzarella cheese
• Pepperoni, sliced vegetables, cooked meats, or any preferred toppings

Instructions

Step 1: Prepare the Dough

1. In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture and olive oil.
3. Knead the dough on a floured surface for 8-10 minutes, or until it’s smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1-2 hours, or until it doubles in size.

Step 2: Make the Sauce

1. In a saucepan, heat a tablespoon of olive oil over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally. Remove from heat and set aside.

Step 3: Assemble the Pizza

1. Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet in the oven to heat up.
2. Punch down the dough and roll it out into a circle or rectangle, about ¼ inch thick. Transfer it to a piece of parchment paper.
3. Spread a thin layer of sauce over the dough. Sprinkle the mozzarella cheese evenly and add your desired toppings.

Step 4: Bake the Pizza

1. Carefully transfer the pizza (on the parchment paper) to the hot pizza stone or baking sheet.
2. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
3. Remove from the oven and let it cool for a minute before slicing.

Enjoy your homemade pizza fresh out of the oven!

Ingredients

For the Fish Fingers:

• 500 g (about 1 lb) of white fish fillets (cod, haddock, or tilapia)
• 1 cup all-purpose flour
• 1 cup cold sparkling water
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil for frying

For the Crispy Chips:

• 4 large potatoes
• 2 cups ice water
• 1/4 cup cornstarch
• Salt to taste
• Vegetable oil for frying

Instruction

For the Fish Fingers:

1. Prepare the fish: Slice the fish fillets into finger-sized strips. Pat them dry with a paper towel.
2. Make the batter: In a mixing bowl, whisk together the flour, cold sparkling water, egg, salt, pepper, and garlic powder until smooth.
3. Heat the oil: In a deep frying pan or pot, heat vegetable oil to 180°C (350°F).
4. Coat the fish: Dip each fish strip into the batter, ensuring it’s fully coated.
5. Fry: Carefully place the battered fish strips into the hot oil. Fry for 3–5 minutes, turning occasionally, until golden and crispy. Remove and drain on paper towels.

For the Crispy Chips:

1. Cut the potatoes: Peel and cut the potatoes into thick strips. Soak them in ice water for 30 minutes to remove excess starch.
2. Coat with cornstarch: Drain the potatoes and pat them dry. Toss them with cornstarch for extra crispiness.
3. Fry twice: Heat oil to 160°C (320°F). Fry the potatoes for 3–4 minutes, then remove and drain. Increase the oil temperature to 190°C (375°F) and fry them again for 2–3 minutes until golden and crisp.
4. Season: Sprinkle with salt while still hot.

Serve the battered fish fingers with crispy chips alongside tartar sauce, lemon wedges, or your favorite dipping sauce. Enjoy!

Looking for a quick and delicious way to make a perfectly cooked steak? This air fryer steak recipe is juicy, tender, and packed with flavor!

Ingredients:

• 2 boneless steaks (such as ribeye, sirloin, or filet mignon)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• Optional: fresh rosemary or thyme sprigs for added aroma

Instructions:

1. Prepare the Steak:

• Pat the steaks dry with a paper towel. This helps create a good sear.
• Rub both sides of the steaks with olive oil.

1. Season the Steaks:

• Mix the garlic powder, onion powder, smoked paprika, black pepper, and salt in a small bowl.
• Evenly coat both sides of the steaks with the seasoning blend.

1. Preheat the Air Fryer:

• Set your air fryer to 400°F (200°C) and let it preheat for about 3 minutes.

1. Cook the Steaks:

• Place the steaks in the air fryer basket in a single layer. Do not overcrowd them.
• Cook for 7-9 minutes for medium-rare, 10-12 minutes for medium, and 12-14 minutes for well-done. Flip the steaks halfway through cooking.

1. Rest the Steaks:

• Once cooked, remove the steaks from the air fryer and let them rest for 5 minutes. This allows the juices to redistribute, making the steak extra juicy.

1. Optional Garnish:

• For extra flavor, add fresh rosemary or thyme sprigs while the steaks are cooking or as a garnish before serving.

Tips for Perfect Air Fryer Steak:

• Choose the right cut: Ribeye, sirloin, or filet mignon work best in an air fryer.
• Adjust cooking time: Depending on the thickness of your steak, you may need to adjust the cooking time slightly.
• Use a meat thermometer: For accuracy, aim for an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.

Enjoy your perfectly cooked, flavorful air fryer steak with your favorite sides! 🥩

Ingredients

For the Dough:

• 3 ½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup (180ml) warm milk (110°F/45°C)
• 2 large eggs
• 3 tbsp (45g) unsalted butter, softened

For the Cream Filling:

• 2 cups (500ml) whole milk
• ½ cup (100g) granulated sugar
• 3 egg yolks
• 3 tbsp (24g) cornstarch
• 1 tsp vanilla extract

For Frying and Coating:

• Vegetable oil for frying
• Granulated sugar for coating

Instructions

1. Prepare the Dough:

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

2. Make the Cream Filling:

1. Heat the milk in a saucepan over medium heat until it begins to steam (do not boil).
2. In a separate bowl, whisk together sugar, egg yolks, cornstarch, and vanilla extract.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens.
5. Transfer the cream to a bowl, cover with plastic wrap (press it directly on the surface to prevent a skin from forming), and let it cool completely.

3. Shape the Bomboloni:

1. Once the dough has risen, punch it down and roll it out to about ½ inch (1.3 cm) thick.
2. Use a round cutter (about 3 inches or 8 cm) to cut out circles.
3. Place the circles on a floured baking sheet, cover, and let them rise again for 30-45 minutes until puffy.

4. Fry the Bomboloni:

1. Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
2. Fry the dough circles in batches, about 2-3 minutes per side, until golden brown.
3. Drain on paper towels and roll them in granulated sugar while still warm.

5. Fill the Bomboloni:

1. Spoon the cooled cream filling into a piping bag fitted with a round or star tip.
2. Insert the tip into the side of each bombolone and squeeze to fill with cream.

6. Serve and Enjoy:
Enjoy your bomboloni fresh and warm! These treats are best eaten the same day.

Buon appetito! 🍩