Ultimate Patty Melt with Secret Sauce

 

Ingredients:

1 lb ground beef

8 slices of rye bread

8 slices of Swiss cheese

1 large onion, thinly sliced

4 tbsp butter, plus more for spreading

Salt and pepper to taste

For the Secret Sauce:

1/2 cup mayonnaise

2 tbsp ketchup

1 tbsp relish

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Directions:

Begin by mixing the secret sauce ingredients in a small bowl. Adjust seasoning to taste, then set aside.

In a skillet over medium heat, melt 1 tbsp of butter. Add the thinly sliced onions, season with salt and pepper, and cook until caramelized, about 10-15 minutes. Transfer to a plate.

Form the ground beef into 4 patties, slightly larger than your bread slices. Season both sides with salt and pepper.

In the same skillet, cook the patties to your desired doneness, about 4 minutes per side for medium. Remove and set aside.

Butter one side of each bread slice. To assemble, spread the secret sauce on the non-buttered side of 4 slices, add a slice of cheese, a patty, caramelized onions, another slice of cheese, and top with another bread slice, buttered side up.

In a clean skillet over medium heat, grill the sandwiches until golden brown and the cheese is melted, about 3-4 minutes per side.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 650 kcal | Servings: 4 servings

Ultimate Banana Split Milkshakes

 

Ingredients:

- 2 large bananas, sliced

- 2 scoops vanilla ice cream

- 2 scoops chocolate ice cream

- 2 scoops strawberry ice cream

- 1 cup milk (dairy or non-dairy)

- 1/4 cup chocolate syrup

- 1/4 cup strawberry syrup

- 1/4 cup caramel syrup

- Whipped cream

- Fresh raspberries

- Fresh banana slices

- Chocolate shavings or curls

- Mini chocolate brownies or chocolate cookies

- Chopped nuts (optional)

- Maraschino cherries

- Waffle cone pieces or wafers for garnish

- Powdered sugar for dusting

Directions:

1. In a blender, combine the sliced bananas, vanilla ice cream, chocolate ice cream, strawberry ice cream, and milk. Blend until smooth.

2. Drizzle chocolate syrup, strawberry syrup, and caramel syrup around the inside of a tall glass.

3. Pour the milkshake mixture into the glass, filling it about 3/4 full.

4. Top the milkshake with a generous amount of whipped cream.

5. Garnish the whipped cream with fresh raspberries, banana slices, chocolate shavings, mini brownies or cookies, and chopped nuts if using.

6. Add a maraschino cherry on top and stick waffle cone pieces or wafers into the whipped cream.

7. For a final touch, dust with powdered sugar.

Enjoy your decadent Ultimate Banana Split Milkshake!

Prep time: 15 mins, Servings: 2, Kcal: 700 per serving

4 Easy Cheese Balls

Ingredients:

Dill Chive Cheese Ball:

1 (8 oz) package cream cheese, softened

1/2 cup Gouda cheese, grated

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

2 tablespoons chives, snipped

1 teaspoon dried dill

For the coating: 1 tablespoon dried dill

Bacon Cheddar Ranch Cheese Ball:

1 (8 oz) package cream cheese, softened

1/2 packet Ranch seasoning mix

1/2 cup cheddar cheese, grated

1/4 cup chives or green onions, chopped

4 strips bacon, cooked and crumbled

For the coating: 2 strips bacon, cooked and crumbled

Glorious Garlic Cheese Ball:

1 (8 oz) package cream cheese, softened

2-3 cloves garlic, minced

1/4 cup sour cream

1/2 cup cheddar cheese, grated

1/2 teaspoon Italian seasoning

For the coating: 1/2 cup sliced almonds

Cranberry Pecan Cheese Ball:

1 (8 oz) package cream cheese, softened

3/4 cup Gouda cheese, grated

1/2 cup dried cranberries, chopped

1/2 cup pecans, chopped

2 tablespoons chives, chopped

1/2 teaspoon garlic powder

For the coating: 1/2 cup dried cranberries, chopped

For the coating: 1/2 cup pecans, chopped

For the coating: 2 tablespoons chives, chopped

Directions:

For each cheese ball, beat together the ingredients with an electric mixer on medium until fluffy and well combined.

Place the mixture onto a piece of plastic wrap, shape into a ball, and cover completely. Chill until ready to serve, but at least 4 hours.

When ready to serve, unwrap the ball, shape further as necessary, and roll in the coating ingredients. Serve and enjoy!

Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes | Kcal: 250 (per serving) | Servings: 4

AVOCADO AND SPINACH EGG SALAD

 

 Enjoy this delicious and healthy Avocado and Spinach Egg Salad. Perfect for a light lunch or a refreshing side dish, this salad is packed with protein, healthy fats, and fresh greens.

Ingredients:

2 ripe avocados, diced

4 hard-boiled eggs, chopped

4 cups fresh spinach, chopped

 1/2 red onion, finely chopped

 1 cucumber, diced

 Juice of 1 lemon

 1 tablespoon honey or maple syrup (optional)

 2 tablespoons extra virgin olive oil

 Salt and pepper to taste

 Fresh parsley or cilantro for garnish (optional)

Instructions:

Prepare the Ingredients:

Dice the avocados and place them in a large mixing bowl.

Chop the hard-boiled eggs and add them to the bowl.

Wash and chop the fresh spinach.

Finely chop the red onion.

Dice the cucumber.

Combine the Salad:

In the mixing bowl, combine the diced avocados, chopped hard-boiled eggs, chopped spinach, finely chopped red onion, and diced cucumber.

Make the Dressing:

In a small bowl, whisk together the lemon juice, extra virgin olive oil, honey or maple syrup (if using), salt, and pepper until well combined.

Dress the Salad:

Pour the dressing over the salad and gently toss to coat all the ingredients evenly.

Garnish and Serve:

Garnish with fresh parsley or cilantro if desired. Serve immediately and enjoy this creamy and nutritious Avocado and Spinach Egg Salad!

Tips:

 Serve with a side of whole grain bread or crackers for a complete meal.

 For extra crunch, add some sliced radishes or bell peppers.

 For added flavor, sprinkle some crumbled feta cheese or toasted nuts on top.

Enjoy this vibrant and healthy Avocado and Spinach Egg Salad, perfect for any occasion! 

Banana Pudding Pound Cake Recipe

  

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed ripe bananas (about 2-3 medium bananas)

1 cup sour cream

For the Banana Pudding Swirl:

1 box (3.4 oz) instant banana pudding mix

1 cup milk

For the Glaze (Optional):

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Directions:

Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C).

Grease and flour a 10-inch Bundt pan or a 9x13-inch baking dish.

Make the Cake Batter:

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, until fully incorporated.

Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the mashed bananas.

Prepare the Banana Pudding Swirl:

In a small bowl, whisk together the instant banana pudding mix and milk until smooth and thickened.

Assemble the Cake:

Pour half of the cake batter into the prepared pan.

Drop spoonfuls of the banana pudding mixture over the batter.

Gently swirl the pudding into the batter with a knife or toothpick.

Add the remaining cake batter on top and smooth the surface.

Bake:

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze (Optional):

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the cooled cake.

Serve:

Slice and enjoy your delicious banana pudding pound cake!

Sausage and Crescent Roll Casserole

 

Ingredients:

1 pound package pork breakfast sausage

1 (8-ounce) tube refrigerated crescent rolls

1 1/2 cups shredded mozzarella cheese

1/2 cup shredded cheddar cheese

6 large eggs

1 cup milk

1/2 teaspoon Tabasco sauce, I use Chipotle flavor

1/2 teaspoon salt

1/4 teaspoon pepper

Instructions:

Preheat oven to 375 degrees and grease a 13x9-inch pan. Cook sausage in a nonstick pan, crumbling it with a wooden spoon. Drain.

Unroll crescent roll dough in prepared pan, sealing the seams. Sprinkle sausage and cheese on top of dough.

Whisk together eggs, milk, Tabasco sauce, salt, and pepper. Pour over sausage and cheese.

Bake 35 to 40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Homemade Reuben Bake

 

Ingredients

Bread:

8-10 slices rye bread, cubed (about 4-5 cups)

1/2 cup butter, melted

Filling:

1 pound corned beef, cut into bite-sized pieces

1 (16-ounce) can sauerkraut, drained and rinsed (optional: rinse again for a milder flavor)

2 cups shredded Swiss cheese

1/2 cup Thousand Island dressing (or Reuben dressing of your choice)

2 tablespoons chopped fresh parsley (optional)

2 teaspoons caraway seeds (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch rectangular baking dish.

In a large bowl, toss the cubed rye bread with the melted butter until evenly coated.

Spread half of the bread cubes evenly over the bottom of the prepared baking dish.

Layer the corned beef over the bread cubes.

Sprinkle the sauerkraut (if using) over the corned beef.

Distribute half of the shredded Swiss cheese on top of the sauerkraut.

Drizzle the Thousand Island dressing evenly over the cheese layer.

Sprinkle with chopped parsley and caraway seeds (if using).

Top with the remaining bread cubes and shredded Swiss cheese.

Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the bread cubes are golden brown on top.

Let cool slightly before serving.