Amish Hamburger Steak Bake

 Amish Hamburger Steak Bake

Ingredients:

1 1/2 lbs ground beef

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

2 cups milk, divided

1/4 cup all-purpose flour

4-5 medium russet potatoes, thinly sliced

1 medium onion, thinly sliced

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 375°F and grease a 9×13 baking dish.

In a bowl, mix the ground beef with garlic powder, onion powder, salt and pepper. Form into 6 patties.

In a skillet, brown the patties on both sides, but don’t fully cook through. Set aside.

In the same skillet, whisk together 1 cup milk and the flour until smooth. Slowly whisk in remaining 1 cup milk until a gravy forms. Season with more salt and pepper if needed.

Layer half the potato slices in the bottom of the baking dish. Top with half the onion slices.

Place the browned hamburger patties over the onions.

Layer the remaining potatoes and onions on top of the patties.

Pour the prepared gravy evenly over everything.

Cover dish with foil and bake for 1 hour.

Remove foil, top with shredded cheese, and bake uncovered for 15 more minutes until cheese is melted.

Let me know if you need any other details on bringing this wonderfully cozy and comforting Amish Hamburger Steak Bake to your table!

Taco Potatoes

 

Taco Potatoes 

Ingredients:

1 pound lean ground beef 

4 to 6 medium Russet potatoes 

1 packet (1 ounce) taco seasoning 

1 cup shredded cheddar cheese 

½ cup sour cream 

½ cup salsa 

¼ cup chopped green onions 

¼ cup sliced black olives (optional) 

Instructions:

Prepare the Potatoes:

Preheat the oven to 400°F (200°C).

Scrub the potatoes clean and pierce them several times with a fork.

Place them on a baking sheet and bake for about 45–60 minutes, or until tender.

Cook the Beef:

In a large skillet over medium heat, cook the ground beef until browned.

Drain any excess fat.

Stir in the taco seasoning and follow the packet instructions (usually adding some water and simmering).

Assemble the Taco Potatoes:

Once the potatoes are done, let them cool slightly, then slice them open lengthwise.

Fluff the insides with a fork and season lightly with salt and pepper.

Spoon the seasoned beef over each potato.

Add Toppings:

Sprinkle shredded cheddar cheese over the beef so it melts slightly.

Top with a dollop of sour cream, a spoonful of salsa, chopped green onions, and black olives if using.

Serve & Enjoy:

Serve warm and enjoy your delicious taco-style baked potatoes!

Would you like any modifications or additional details?

Crockpot Beef and Broccoli

 Crockpot Beef and Broccoli

OMGosh! SO DELISH!

1 pound boneless beef chuck roast, sliced into thin strips

1 cup beef consomme

1/2 cup soy sauce

1/3 cup brown sugar 

1 tablespoon sesame oil

3 garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)

Hot cooked rice

Directions

1. Place beef in a crock pot.

2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).

4. Add broccoli to the crock pot. Stir to combine.

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6. Serve over hot cooked rice.

Jalapeño Popper Deviled Eggs

 

Jalapeño Popper Deviled Eggs

Ingredients:  

6 large eggs  

1/4 cup cream cheese, softened  

2 tablespoons mayonnaise  

1 tablespoon Dijon mustard  

2 tablespoons pickled jalapeños, chopped  

1/4 teaspoon garlic powder  

Salt and pepper to taste  

1/4 cup shredded cheddar cheese  

Chopped green onions for garnish  

Directions:  

Begin by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for about 12-15 minutes. Afterward, transfer the eggs to an ice bath to cool for a few minutes.  

Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add the cream cheese, mayonnaise, Dijon mustard, chopped jalapeños, garlic powder, salt, and pepper to the yolks. Mash the mixture until smooth and well combined.  

Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle the shredded cheddar cheese on top of each filled egg.  

For the finishing touch, garnish with chopped green onions. Serve immediately or refrigerate until ready to enjoy.  

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

Kcal: 120 kcal | Servings: 6 servings

Butterfinger Balls - Don't LOSE this Recipe

 

Butterfinger Balls - Don't LOSE this Recipe

Ingredients:

1 cup peanut butter (ensure it's gluten-free, though most peanut butters are naturally gluten-free)

1/2 cup butter, softened

1 teaspoon vanilla extract (check that it's gluten-free, though most vanilla extracts are)

1 cup powdered sugar (gluten-free, as powdered sugar typically does not contain gluten)

Optional: Gluten-free chocolate for dipping (check labels or use a gluten-free chocolate brand)

Instructions:

The instructions remain the same as the original recipe. Just make sure all your ingredients are labeled gluten-free:

Mix the base: Combine the peanut butter, softened butter, and vanilla extract in a medium-sized bowl. Stir until smooth.

Add powdered sugar: Gradually add powdered sugar, stirring until fully incorporated.

Shape the balls: Roll the mixture into small bite-sized balls and place them on a parchment-lined sheet.

Chill: Refrigerate for about 30 minutes to firm up.

(Optional) Coat with gluten-free chocolate: If desired, dip the balls into gluten-free melted chocolate, then refrigerate to let the chocolate harden.

Serve and enjoy: Once firm, they’re ready to eat!

By using these naturally gluten-free ingredients, you can enjoy the same delicious Butterfinger Balls while keeping them safe for anyone with gluten sensitivity or celiac disease!

Pasta shells with ground beef

 

Pasta shells with ground beef

INGREDIENTS:

1.5 Pound of ground beef

Garlic clove

Black pepper

Sazon perfecta seasoning.

2 cups of medium-size pasta shells

1/4 cup of oil

4 cups of water

2 tablespoons of granulated knorr chicken bouillon

4 tablespoons of the granulated knorr tomato bouillon

3 diced serrano chiles

half of an onion

1 can of Rotel

a handful of chopped cilantro

garlic and onion powder to taste

2 packets of the red sazon

1 bay leaf

INSTRUCTIONS:

1 ) Brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning.

2 ) While the meats is cooking, in a deep skillet brown pasta shells in 1/4 cup of oil (just as you would brown rice a Roni).

3 ) Drain the grease from your ground beef and add the meat to the pasta shells.

4 ) Add 4 cups of water, 2 tablespoons of granulated knorr chicken bouillon, 3 diced serrano chiles, and 4 tablespoons of the granulated knorr tomato bouillon, chop in a half of an onion, a can of Rotel, a handful of chopped cilantro, 2 packets of the red Sazon, one bay leaf, and add garlic and onion powder according to your taste.

5 ) Stir and cover cook on medium-high until your shells are aldente. serve! and enjoy this easy Mexican pasta shells with ground beef recipe.

Dollywood Cinnamon Bread with Icing

 

🍞 𝗗𝗼𝗹𝗹𝘆𝘄𝗼𝗼𝗱 𝗖𝗶𝗻𝗻𝗮𝗺𝗼𝗻 𝗕𝗿𝗲𝗮𝗱 𝘄𝗶𝘁𝗵 𝗜𝗰𝗶𝗻𝗴 

A warm, soft loaf swirled with cinnamon-sugar goodness and topped with sweet icing. This Dollywood-inspired treat will make your kitchen smell like a cozy bakery!

 Ingredients

For the Bread:

● 2 cups all-purpose flour

● 1/2 cup sugar

● 2 tsp baking powder

● 1/4 tsp salt

● 1/2 cup milk

● 1/3 cup unsalted butter, melted

● 1 large egg

● 1 tsp vanilla extract

For the Cinnamon Swirl:

● 1/3 cup sugar

● 1 tbsp ground cinnamon

● 2 tbsp unsalted butter, melted

For the Icing:

● 1 cup powdered sugar

● 2 tbsp milk (or more for desired consistency)

● 1/2 tsp vanilla extract

 Instructions

1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

2: Make the Bread Batter: In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, melted butter, egg, and vanilla. Gradually combine the wet ingredients with the dry, stirring until just combined.

3: Prepare the Cinnamon Swirl: In a small bowl, mix sugar and cinnamon.

4: Layer the Bread: Pour half the batter into the loaf pan. Drizzle with half of the melted butter and sprinkle with half the cinnamon-sugar mixture. Add the remaining batter, then top with the rest of the butter and cinnamon-sugar. Use a knife to gently swirl the layers together.

5: Bake: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

6: Make the Icing: In a bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled bread.

 Tips:

    Extra Cinnamon Swirl: Double the cinnamon-sugar mixture if you love bold swirls!

    Serve Warm: Heat slices for a few seconds in the microwave for that fresh-from-the-oven taste.

Dollywood’s famous cinnamon bread right in your kitchen—sweet, soft, and utterly irresistible!