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Recipes

LOADED POTATO & MEATLOAF CASSEROLE – EASY HOMEMADE

by Furqan
written by Furqan

Ingredients:

Meatloaf Layer:

  • 1 ½ pounds ground beef (or turkey)
  • ½ cup finely chopped onion
  • 1 tablespoon minced garlic
  • 1 cup seasoned breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 large egg, lightly beaten
  • ⅓ cup cottage cheese
  • ½ cup BBQ sauce

Mashed Potato Layer:

  • 2 pounds potatoes, peeled and diced
  • ½ cup unsalted butter
  • ½ cup sour cream
  • ½ cup warm milk or half-and-half
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Topping:

  • 6 slices thick bacon, cooked and crumbled
  • 1 ½ cups shredded cheddar cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.

  2. Make the Meatloaf Layer: In a large bowl, combine ground beef, onion, garlic, breadcrumbs, Worcestershire sauce, egg, cottage cheese, and BBQ sauce. Mix gently until just combined. Press the mixture evenly into the prepared baking dish.

  3. Bake the Meatloaf: Bake uncovered for 15 minutes. Remove from the oven and drain any excess fat.

  4. While the Meatloaf Bakes: In a medium pot, add potatoes and enough water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain the water.

  5. Make the Mashed Potatoes: In the same pot, mash the potatoes with butter, sour cream, warm milk, salt, and pepper until smooth.

  6. Assemble the Casserole: Spread the mashed potatoes evenly over the top of the cooked meatloaf. Sprinkle with crumbled bacon and shredded cheddar cheese.

  7. Bake Again: Return the casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.

  8. Serve: Let the casserole cool for a few minutes before serving. Enjoy!

Tips:

  • For a richer flavor, use ground beef with a higher fat content (80/20).
  • You can substitute other cheeses for cheddar, such as Monterey Jack or Gruyere.
  • Add other toppings to your liking, such as chopped green onions or sour cream.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
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Recipes

PEANUT BUTTER CREAM PIE – EASY HOMEMADE

by Furqan
written by Furqan

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 15 graham crackers)
  • 1/3 cup powdered sugar
  • 1/4 cup unsalted butter, melted

For the Peanut Butter Filling:

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Whipped Cream Topping (Optional):

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Make the Crust: Preheat oven to 375°F (190°C). In a medium bowl, combine graham cracker crumbs and powdered sugar. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Remove from oven and let cool completely.

  2. Make the Peanut Butter Filling: In a large bowl, cream together softened butter and peanut butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Beat in milk, vanilla extract, and salt until well combined.

  3. Assemble the Pie: Pour the peanut butter filling into the cooled pie crust. Smooth the top with a spatula. Refrigerate for at least 2 hours, or until set.

  4. Make the Whipped Cream Topping (Optional): In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie filling.

  5. Serve: Slice and enjoy your delicious Peanut Butter Cream Pie!

Tips:

  • For a richer flavor, use dark chocolate peanut butter for the filling.
  • You can top the pie with chopped peanuts, chocolate shavings, or a drizzle of melted chocolate for extra decadence.
  • If you don’t have a stand mixer, you can use an electric hand mixer to cream the butter and peanut butter together.
  • The pie can be stored in the refrigerator for up to 3 days.

This recipe is sure to satisfy your peanut butter cravings!

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Recipes

SLOW COOKER BEEF STEW – COMFORT FOOD MADE EASY

by Furqan
written by Furqan

Ingredients:

  • Beef: 2-2.5 lbs chuck roast, trimmed and cut into 1-1.5 inch cubes
  • Seasoning: Salt, freshly ground black pepper
  • Fat: 3.5 tablespoons olive oil, divided
  • Vegetables:
    • 2 cups chopped yellow onion (around 1 large onion)
    • 1.5 tablespoons minced garlic (about 4 cloves)
    • 2 celery stalks, chopped (around 1 1/4 cups)
    • 1.5 lbs yellow potatoes, diced into 1.5-inch chunks
    • 14 oz. large carrots (around 4), peeled and cut into 1-inch chunks (avoid using thin carrots)
  • Broth and Flavorings:
    • 3 cups low-sodium beef broth or chicken broth, divided
    • 1/4 cup tomato paste
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
    • 2 teaspoons minced fresh rosemary (or 3/4 teaspoon dried)
    • 2 bay leaves
    • 1 tablespoon cornstarch (optional, for thickening)
    • 1 cup frozen peas
    • 2 tablespoons chopped fresh parsley

Instructions:

  1. Prep the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Brown the Beef (Optional but Recommended for Extra Flavor): Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer the browned beef to your slow cooker.
  3. Sauté the Aromatics: In the same skillet (with remaining oil), saute the onions, celery, and garlic for a few minutes until softened.
  4. Deglaze and Add Flavorings: Add 1 cup of the beef broth to the pan, scraping up any browned bits stuck to the bottom (deglazing). This adds extra flavor to the stew. Pour the deglazed pan drippings along with the sauteed vegetables into the slow cooker with the browned beef.
  5. Add Remaining Ingredients: Stir in the remaining beef broth, tomato paste, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves. Add the diced potatoes and carrots to the slow cooker.
  6. Slow Cook: Cover and cook on LOW for 7-8 hours, or until the beef is very tender and the vegetables are cooked through.
  7. Thicken (Optional): In a small bowl, whisk together cornstarch (if using) with a little water to create a slurry. Stir this mixture into the slow cooker and cook on HIGH for an additional 20 minutes, allowing the stew to thicken slightly.
  8. Finishing Touches: Stir in the frozen peas and cook for another 2-3 minutes, or until heated through. Remove the bay leaves before serving.
  9. Serve: Garnish with fresh parsley and enjoy your delicious slow cooker beef stew with crusty bread or a side salad!

Tips:

  • Don’t skip the browning step (searing the beef) for an extra layer of flavor in your stew.
  • Feel free to adjust the amount of fresh herbs or add a pinch of dried herbs to your preference.
  • You can also add other vegetables like mushrooms or green beans to the stew.
  • Leftovers can be stored in the refrigerator for up to 3-4 days.

This recipe is a great way to create a comforting and flavorful meal with minimal effort. Enjoy!

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Recipes

EASY HOMEMADE – BACON & EGG BRUNCH CROISSANTS

by Furqan
written by Furqan

Ingredients:

  • 2 croissants
  • 3-4 slices bacon
  • 2 large eggs
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Optional: Sliced cheese (cheddar, swiss, etc.), chives

Instructions:

  1. Cook the bacon: Fry the bacon in a skillet over medium heat until crispy. Drain on paper towels. You can also bake the bacon in the oven at 400°F (200°C) for about 15 minutes, or use pre-cooked bacon for an even faster option.

  2. Prepare the eggs: While the bacon cooks, whisk the eggs in a bowl with a splash of water or milk (optional). Season with salt and pepper.

  3. Assemble the croissants: Preheat your oven to 400°F (200°C). Cut the croissants in half lengthwise. If using cheese, place a slice on the bottom half of each croissant.

  4. Cook the eggs: Heat the butter in the same skillet used for the bacon over medium heat. Pour in the egg mixture and scramble or fry according to your preference.

  5. Assemble the sandwiches: Once the eggs are cooked, crumble the bacon and distribute it evenly over the bottom halves of the croissants. Top with the scrambled eggs.

  6. Bake (optional): For a melty cheese experience and a slightly crispier croissant, place the assembled croissants on a baking sheet and bake for 5-7 minutes, or until the cheese is melted and bubbly.

  7. Serve: Top with chopped chives (optional) and enjoy your warm and delicious Bacon and Egg Brunch Croissants!

Tips:

  • Feel free to get creative with your fillings! You can add other ingredients like sauteed mushrooms, spinach, or sliced tomatoes.
  • If you don’t have an oven, you can toast the croissant halves in a toaster oven or under the broiler for a few minutes before assembling.
  • For a richer flavor, brush the tops of the croissants with melted butter before baking.
  • You can also assemble the croissants ahead of time and refrigerate them for up to 30 minutes before baking.
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Recipes

ROASTED GARLIC POTATOES AU GRATIN – EASY HOMEMADE

by Furqan
written by Furqan

Ingredients:

  • For the Roasted Garlic:

    • 1 head garlic
    • 1 tablespoon olive oil
    • Salt and pepper

  • For the Potato Gratin:

    • 2 pounds russet potatoes (about 4-5 medium potatoes)
    • 2 tablespoons butter, plus more for greasing the dish
    • 1 cup heavy cream
    • 1 cup milk
    • 1/2 teaspoon dried thyme (or 1 sprig fresh thyme)
    • 1/4 teaspoon nutmeg
    • 1/2 cup grated Parmesan cheese
    • 1 1/2 cups shredded Gruyère cheese (or another shredded cheese like mozzarella)
    • Salt and freshly ground black pepper to taste

Instructions:

  1. Roast the Garlic: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut off the top 1/4 inch of the garlic head to expose the cloves. Drizzle the exposed cloves with olive oil, sprinkle with salt and pepper, and wrap the head of garlic in aluminum foil. Place the wrapped garlic on a baking sheet and roast for 30-40 minutes, or until the cloves are very soft and spreadable.

  2. Prepare the Potatoes: While the garlic roasts, peel the potatoes and thinly slice them using a mandoline (for even slices) or a sharp knife.

  3. Grease the Baking Dish: Generously butter a 9×13 inch baking dish.

  4. Make the Creamy Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the heavy cream, milk, thyme, and nutmeg. Bring to a simmer, then reduce heat and simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste.

  5. Assemble the Gratin: Remove the roasted garlic from the oven and let it cool slightly. Squeeze the roasted cloves out of their skins and mash them into a paste with a fork.

  6. Layer it Up: Spread a thin layer of the creamy sauce in the bottom of the prepared baking dish. Top with a single layer of sliced potatoes. Sprinkle with a mixture of Parmesan and Gruyère cheese, and a bit of the roasted garlic paste. Repeat the layers with remaining potatoes, cheeses, and garlic paste, ending with a cheese layer on top.

  7. Bake and Enjoy: Pour the remaining creamy sauce over the top of the casserole. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

  8. Let it Rest: Remove the gratin from the oven and let it rest for 10 minutes before serving. This allows the cheese to set and prevents the gratin from being too runny.

Tips:

  • For extra flavor, add a pinch of freshly grated nutmeg to the creamy sauce.
  • If you don’t have Gruyère cheese, you can substitute another shredded cheese like mozzarella or cheddar.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven until warmed through.
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Recipes

CHEESY RANCH POTATOES & SMOKED SAUSAGE – HOMEMADE

by Furqan
written by Furqan

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced into rounds
  • 4 cups russet potatoes, peeled and diced
  • 1/2 cup chopped onion
  • 1 (14.5 oz) can diced tomatoes with green chiles (undrained)
  • 1 (10.75 oz) can condensed cream of chicken soup (undiluted)
  • 1/2 cup milk
  • 1 packet ranch dressing mix
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste
  • Fresh parsley (optional, for garnish)

Instructions:

  1. Sauté the Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until browned on all sides, about 5 minutes. Remove the sausage from the pan and set aside.

  2. Sauté the Onions: In the same skillet, add the chopped onion and cook until softened and translucent, about 3 minutes.

  3. Combine in Slow Cooker: Transfer the cooked onions to your slow cooker. Add the diced potatoes, diced tomatoes with green chiles (including the liquid), cream of chicken soup, milk, and ranch dressing mix. Stir well to combine.

  4. Spice it Up: Season with salt and black pepper to taste.

  5. Slow Cooker Magic: Add the cooked smoked sausage back to the slow cooker on top of the potato mixture. Cover and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, or until the potatoes are tender and cooked through.

  6. Cheesy Goodness: Once the potatoes are cooked, stir in the shredded cheddar cheese. Cover and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.

  7. Serve & Enjoy! Serve the cheesy ranch potatoes and smoked sausage hot, spooned onto plates. Garnish with fresh parsley (optional) and enjoy with a side salad or your favorite vegetables.

Tips:

  • Feel free to adjust the amount of ranch dressing mix to your desired level of ranch flavor.
  • You can substitute chicken sausage for smoked sausage if preferred.
  • For a vegetarian option, simply omit the smoked sausage.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Recipes

SLOW COOKER HOBO CASSEROLE – EASY HOMEMADE

by Furqan
written by Furqan

Ingredients:

  • 1 pound ground beef (lean ground turkey can be used for a lighter option)
  • 1 medium onion, chopped
  • 4-5 medium potatoes, peeled and diced
  • 1 (10.75 ounce) can condensed cream of mushroom soup (undiluted)
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sliced fresh mushrooms (optional)
  • 1 cup frozen mixed vegetables (optional)
  • 1/2 cup shredded cheddar cheese (optional, for topping)

Instructions:

  1. Brown the Beef (Optional): For added flavor, preheat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease. You can skip this step for a truly hands-off approach, but browning adds a deeper flavor.

  2. Layer it Up: Spray your slow cooker with non-stick cooking spray. Add the diced potatoes to the bottom of the slow cooker. Top with the browned ground beef (or raw beef if skipping browning step) and chopped onion. Sprinkle with the dried thyme, salt, and pepper.

  3. The Sauce: In a medium bowl, whisk together the cream of mushroom soup and beef broth. Pour this mixture over the ingredients in the slow cooker.

  4. Optional Add-Ins: If desired, stir in the sliced mushrooms and frozen mixed vegetables at this point.

  5. Slow Cooker Magic: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, or until the potatoes are tender and the casserole is bubbly.

  6. Cheesy Topping (Optional): If desired, sprinkle the shredded cheddar cheese over the casserole about 20 minutes before serving. Return the lid and cook until the cheese is melted and bubbly.

  7. Serve & Enjoy! Serve the slow cooker hobo casserole hot, spooned onto plates. Enjoy with a side salad or your favorite vegetables.

Tips:

  • This recipe is very versatile! Feel free to add other vegetables you like, such as carrots, peas, or corn.
  • For a richer flavor, use cream of chicken soup instead of cream of mushroom soup.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Chicken Fried Steak
Recipes

Down-Home Chicken Fried Steak

by Furqan
written by Furqan

Ingredients:

  • For the Steak:
    • 4 cube steaks (thinly sliced beef round steak)
    • All-purpose flour
    • Seasoned salt and black pepper
    • Buttermilk
    • Eggs, beaten
    • Vegetable oil, for frying
  • For the Gravy:
    • Pan drippings from the steak
    • All-purpose flour
    • Beef broth
    • Milk
    • Salt and pepper

Instructions:

  1. Tenderize the Steak: Prepare the cube steaks by gently pounding them with a meat mallet between two sheets of plastic wrap. Season them generously with seasoned salt and black pepper.

  2. Set Up the Breading Station: In three separate shallow bowls, prepare your breading station. Fill one bowl with flour, another with beaten eggs, and the last one with a mixture of flour and panko breadcrumbs (or crushed crackers for a more rustic touch). Season the flour mixture with additional seasoned salt and black pepper for extra flavor.

  3. Bread the Steak: Dredge each cube steak in the flour mixture, coating it evenly. Dip it next in the beaten eggs, letting any excess drip off. Finally, coat the steak generously in the breadcrumb mixture, pressing to ensure good adhesion.

  4. Fry the Steak: Heat enough vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place the breaded cube steaks in the hot oil and fry for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels to remove excess oil.

  5. Make the Gravy: Once you’ve removed the steak, whisk a few tablespoons of flour into the hot pan drippings in the skillet. Cook for a minute, stirring constantly, to make a roux. Gradually whisk in beef broth and milk, bringing the mixture to a simmer. Season with salt and pepper to taste. Let the gravy simmer for a few minutes until it thickens to your desired consistency.

  6. Serve: Plate your delicious chicken-fried steak, smother it with creamy gravy, and enjoy it alongside mashed potatoes, steamed vegetables, or your favorite Southern comfort food sides.

Tips:

  • For extra tender steak, marinate the cube steaks in buttermilk for 30 minutes to an hour before breading.
  • Don’t overcrowd the pan when frying the steak. Cook them in batches if necessary, to maintain the oil temperature and ensure crispy perfection.
  • You can adjust the gravy thickness by adding more broth for a thinner consistency or by simmering for a longer time to thicken it up.
  • Leftover chicken-fried steak can be reheated in a low oven (around 300°F) for 10-15 minutes, or until warmed through.

This recipe should bring a taste of down-home comfort to your table. Enjoy!

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