I swear when my hubby

 

Ingredients

• 1 lb Italian sausage, casings removed
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 bell pepper, sliced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup dry red wine
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 8 oz wide egg noodles
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish

Preparation

1. In a skillet over medium heat, brown the Italian sausage, breaking it into small pieces as it cooks.
2. Transfer the cooked sausage to your slow cooker, then add the sliced onion, garlic, and bell pepper.
3. Pour in the diced tomatoes with their juice, red wine, chicken broth, and tomato paste.
4. Sprinkle in the dried basil, oregano, red pepper flakes, and season with salt and pepper.
5. Stir everything to combine, then cover and cook on low for 6-8 hours.
6. About 20-30 minutes before serving, cook the egg noodles according to package directions until al dente. Drain and stir them into the slow cooker.
7. Taste and adjust seasonings if necessary, then sprinkle grated Parmesan cheese over the top.
8. Garnish with fresh basil just before serving.

Variations & Tips

• For a lighter version, try using turkey sausage instead of pork.
• If you prefer a vegetarian option, substitute the sausage with a plant-based meat alternative or more vegetables like zucchini and mushrooms.
• Experiment with different types of pasta like pappardelle or gluten-free noodles to suit your dietary needs.
• For a richer sauce, add a splash of heavy cream before serving.

The School Pizza Recipe

 

Ingredients

The Crust:

• 3/4 cup of flour
• 3/4 cup of milk powder
• 2 teaspoons of sugar
• 1 packet of rapid-rise yeast
• 1/2 teaspoon of sea salt
• 1/3 cup of hot water (110–115°F)
• 1 teaspoon of vegetable oil

Filling:

• 1/2 pound Italian sausage
• 1/2 pound ground chuck
• 1/2 teaspoon of pepper
• 1/2 teaspoon of salt
• 1 (8 oz) block of mozzarella cheese

Sauce (Prepare in Advance):

• 1 (6 oz) can of tomato paste
• 1.5 cups of water
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon of salt
• 1/100 teaspoon of pepper
• 1 1/2 teaspoons of dried oregano
• 1/3 teaspoon of dried basil
• 1/4 teaspoon of dried rosemary

Steps

Preparation

Crust:

1. Preheat oven to 475°F.
2. Coat an 18x13 inch baking pan with non-stick spray and set parchment paper on top.
3. In a large bowl, mix together the flour, sugar, yeast, powdered milk, and sea salt. Whisk to combine.
4. Combine the warm water and oil, then pour the mixture into the dry ingredients. Stir with a wooden spoon until well mixed. Avoid dry patches; lumps are okay.
5. Using your fingers, evenly spread the dough onto the prepared baking sheet. If it resists, wait 5 minutes and try again.
6. Bake the crust for 8-10 minutes, then remove from the oven and set aside.

Filling:

1. Brown the Italian sausage and ground chuck in a skillet with salt and pepper until crumbled. Drain the fat and set aside.

Sauce:

1. In a saucepan, mix the tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary. Cook over medium heat until well combined.

Assembling the Pizza

1. Spread the sauce evenly over the partially baked crust.
2. Top with the browned meats.
3. Shred the mozzarella cheese and sprinkle evenly over the meat.
4. Bake the assembled pizza at 475°F for 8-10 minutes, or until the cheese turns golden brown.
5. Let the pizza stand for 5 minutes before slicing and serving.

Enjoy your homemade pizza!

Turtle Caramel Cake

 

Ingredients

• 1 box German chocolate cake mix
• 1 cup whole milk
• 3 large eggs
• 1/3 cup canola oil
• 1 (11 oz) package caramel bits
• 3/4 cup unsalted butter, melted
• 1/2 cup evaporated milk
• 1 cup semi-sweet chocolate chips
• 2 cups chopped pecans
• 1 container chocolate fudge frosting

Instructions

1. Preheat oven to 350°F. Grease a 9×13 baking dish with non-stick cooking spray.
2. In a large bowl, use a hand mixer to combine the cake mix, 1 cup milk, eggs, and oil until a smooth batter forms, about 2 minutes.
3. Pour half of the batter into the prepared baking dish and bake for 15 minutes.
4. While the cake is baking, make the caramel filling. In a saucepan over medium heat, combine the caramel bits, melted butter, and evaporated milk. Whisk frequently until completely melted and smooth.
5. Remove the partially baked cake from the oven. Pour the warm caramel filling evenly over the top.
6. Sprinkle 3/4 cup of the chocolate chips and 1 cup of the chopped pecans on top of the caramel layer.
7. Dollop the remaining cake batter over the filling in spoonfuls, then use a knife to gently spread it, covering the filling completely.
8. Return the cake to the oven and bake for 20 more minutes, until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
9. Place the cake on a wire rack and allow it to cool completely, about 2 hours.
10. Once cooled, use a spatula or knife to spread the container of frosting evenly over the top. Sprinkle with the remaining 1/4 cup chocolate chips and 1 cup chopped pecans.

Course:

Dessert

Cuisine:

American

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

Servings:

1 Cake

Serving Suggestions

This decadent cake is rich enough to be served on its own with a cold glass of milk or coffee to cut the sweetness. For an extra indulgent treat, top individual slices with a scoop of vanilla ice cream, whipped cream, or a drizzle of salted caramel sauce. Enjoy!

Peanut Butter Balls with Chocolate Rice Krispies

 

Ingredients

• 1 cup of crunchy peanut butter (the chunkier, the better!)
• 6 tablespoons of honey (for that extra touch of sweetness)
• 1/8 teaspoon of salt (just a pinch to enhance the flavors)
• 3 cups of Rice Krispies cereal (the classic crispy goodness)
• 1 1/2 cups of vegan chocolate chips (because who doesn’t love chocolate?)

How To Make Peanut Butter Balls with Chocolate Rice Krispies

1. Grab a muffin pan and line it with liners. Give them a light spray of non-stick spray to make sure your treats come out easily.
2. In a saucepan over low heat, melt together the peanut butter, honey, and salt. Keep stirring until everything is melted and well combined. You’ll start to smell the delicious aroma!
3. Once the mixture is smooth and melted, take it off the heat. Add the Rice Krispies cereal and stir it in until all the cereal is coated and mixed well. Make sure every bite is packed with that peanut butter flavor.
4. Distribute the mixture evenly into the muffin liners, pressing it down firmly to make sure everything sticks together nicely.
5. In another saucepan over low heat, melt the vegan chocolate chips, stirring constantly until smooth. Be careful not to burn the chocolate!
6. Spoon the melted chocolate over each treat in the muffin pan, distributing it smoothly and evenly. Feel free to get creative with swirls or patterns.
7. Chill the treats by placing the muffin pan in the refrigerator until they firm up.
8. Once firm, remove from the fridge, peel off the liners, and enjoy your irresistible Peanut Butter Rice Krispies Treats!

These treats are the perfect combination of sweet, crunchy, and chocolaty goodness. Enjoy every bite!

No Bake Chocolate Oat Bars

 

Peanut Butter Balls with Chocolate Rice Krispies

Peanut Butter Balls with Chocolate Rice Krispies are just like your favorite Peanut Butter Balls but with a crispy filling thanks to the Rice Krispies. This delicious candy is great for the holidays and cookie trays! Truly, the perfect combination of sweet and salty. A must-make for Christmas!

Ingredients

• 1 cup of crunchy peanut butter (the chunkier, the better!)
• 6 tablespoons of honey (for that extra touch of sweetness)
• 1/8 teaspoon of salt (just a pinch to enhance the flavors)
• 3 cups of Rice Krispies cereal (the classic crispy goodness)
• 1 1/2 cups of vegan chocolate chips (because who doesn’t love chocolate?)

Instructions

1. Grab a muffin pan and line it with liners. Give them a light spray of non-stick spray to make sure your treats come out easily.
2. In a saucepan over low heat, melt together the peanut butter, honey, and salt. Keep stirring until everything is melted and well combined.
3. Once the mixture is smooth and melted, remove it from the heat and stir in the Rice Krispies cereal until fully coated.
4. Distribute the mixture evenly into the muffin pan liners, pressing it down firmly.
5. In another saucepan over low heat, melt the vegan chocolate chips, stirring constantly until smooth.
6. Spoon the melted chocolate over each treat in the muffin pan, distributing it evenly.
7. Chill the muffin pan in the refrigerator until the treats are firm.
8. Once firm, remove the treats from the fridge, peel off the liners, and enjoy!

Chocolate Oat Bars (No-Bake)

Ingredients

• 1 cup of butter
• 1/2 cup of packed brown sugar
• 1 teaspoon of vanilla extract
• 3 cups of quick-cooking oats
• 1 cup of semisweet chocolate chips
• 1/2 cup of peanut butter

Instructions

1. Grease a 9×9 inch square pan.
2. Melt butter in a large pot over medium heat. Stir in the vanilla extract and brown sugar.
3. Add the oats and cook for 2-3 minutes, stirring constantly.
4. Press half of the oat mixture into the prepared pan and set aside the remaining half.
5. In a small saucepan, melt the peanut butter and chocolate chips together over low heat, stirring until smooth.
6. Pour the chocolate mixture over the oat layer in the pan and smooth it out evenly.
7. Carefully press the remaining oat mixture over the chocolate layer.
8. Refrigerate for 2-3 hours or overnight, covered.
9. Bring to room temperature before cutting into bars and serving. Enjoy!

Whenever I serve these

 

Chicken Crescent Roll-Ups

Ingredients

• 2 cups of cooked, shredded chicken
• 1 can (8 oz) of refrigerated crescent roll dough
• 1 cup shredded cheddar cheese
• 1/4 cup melted cream cheese
• 2 tablespoons milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon melted butter (optional, for brushing)
• Fresh parsley for garnish (optional)

Preparation

1. Preheat your oven to 375°F (190°C). Grease or line a baking

Baked Crab Legs in Butter Sauce

 

King Crab Legs with Garlic Butter

Ingredients

• 1 lb (453.59g) king crab legs
• 4 tablespoons (56g) unsalted butter, melted
• 3 cloves garlic, minced (about 1 tablespoon garlic)
• 1-2 teaspoons (4g-8g) Creole seasoning
• ½ tablespoon (7.5ml) lemon juice
• 1 tablespoon (3g) chopped chives or parsley
• Lemon wedges to serve

Preparation

1. Thaw crab legs in the refrigerator overnight, or for quicker results, place them under cold running water for a few minutes.
2. Preheat your oven to 375°F (190°C).
3. Cut the crab legs in half so the flesh is visible. You can use kitchen shears or scissors for easier cutting.
4. Place the crab legs in an oven-safe pan or on a baking sheet.
5. In a small bowl, mix together the melted butter, garlic, Creole seasoning, and lemon juice. Microwave for about a minute, then stir well.
6. Brush the butter mixture generously over the crab legs, reserving some for serving.
7. Place the crab legs in the preheated oven and bake for about 5 minutes, or until heated through. Sprinkle with chopped chives or parsley.
8. Serve immediately with the remaining butter sauce and lemon wedges for squeezing over the crab meat.

Recipe Notes

This recipe is convenient because you prepare the crab legs before heating, so you won’t need to cut into hot crab. Enjoy your delicious King Crab Legs with garlic butter!

Note: Nutritional information is a rough estimate and can vary depending on the specific products you use.

Enjoy!