Hashbrown Breakfast Cups

 

Ingredients

• 4 cups frozen hash browns, thawed

• 1 cup diced ham, cooked sausage, or bacon

• 3 tablespoons butter

• 7 eggs

• ¼ cup milk

• 1 ½ cups shredded Cheddar cheese

• Salt and pepper, to taste

 Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) to get it nice and hot for those crispy hash brown crusts.

Step 2: Prepare the Muffin Pan

Grease a standard 12-cup muffin pan generously with butter or non-stick spray. This ensures your muffins come out easily and golden brown on the edges.

Step 3: Form the Hash Brown Cups

Fill each muffin cup about ¾ full with thawed hash browns.
Using your fingers or the back of a spoon, press the potatoes firmly on the bottom and up the sides of each cup — this will form your crispy base.

Step 4: Bake the Hash Brown Shells

Place the muffin pan in the oven and bake for 20 minutes, or until the hash browns are golden brown and slightly crispy.
Once done, reduce the oven temperature to 350°F (175°C) for the next step.

Step 5: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
Add the shredded cheddar cheese and your choice of diced ham, sausage, or bacon. Mix well to combine all ingredients evenly.

Step 6: Fill the Muffin Cups

Scoop the egg mixture into each pre-baked hash brown cup until they’re about ¾ full.
Optional: For a special touch, save some meat and cheese to sprinkle on top, then crack a whole egg over it to make a sunny-side-up breakfast muffin!

Step 7: Bake the Muffins

Return the pan to the oven and bake for another 20 minutes, or until the eggs are set and the tops are lightly golden.

Step 8: Cool and Serve

Remove the muffins from the oven and allow them to cool for a few minutes.
Run a butter knife around the edges to loosen each muffin, then gently lift them out.

Serve warm and enjoy your perfectly baked hash brown egg muffins!

Baked Chicken Stuffed Crescent Rolls

 

 

Ingredients:

2 cups cooked, shredded chicken (rotisserie chicken works well)

1 (8 oz) package cream cheese, softened

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 (8 oz) cans refrigerated crescent roll dough

2 tablespoons melted butter

1/2 cup breadcrumbs (optional, for topping)

1 tablespoon chopped parsley (optional, for garnish)

Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, mix shredded chicken, cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.

Unroll the crescent dough and separate it into triangles.

Place a spoonful of the chicken mixture onto the wide end of each triangle.

Roll up the dough, starting from the wide end and tucking in the sides to seal the filling.

Place the stuffed rolls seam-side down on the baking sheet.

Brush each roll with melted butter and, if desired, sprinkle breadcrumbs on top for added crunch.

Bake for 12–15 minutes or until golden brown and cooked through.

Garnish with chopped parsley and serve warm.

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

Kcal: 320 kcal | Servings: 8 rolls

Tips:

Add a spoonful of cooked spinach or diced mushrooms to the filling for extra flavor.

Serve with ranch dressing or marinara sauce for dipping.

Southern Banana Cobbler

 

Ingredients:

For the topping:

- 3/4 cup packed light brown sugar

- 1/2 cup self-rising flour

- 1/2 cup (1 stick) unsalted butter, softened

- 1 cup uncooked old-fashioned oats

- 1/2 cup chopped pecans

For the filling:

- 1 cup self-rising flour

- 1 cup sugar

- 1 cup milk

- 2 teaspoons banana extract (optional)

- 1/2 cup (1 stick) butter, melted

- 4 ripe bananas, sliced

Directions:

1. Preheat your oven to 375°F (190°C) and grease a 2-quart (or 9x9-inch) baking dish with nonstick cooking spray.

2. Make the streusel topping: In a bowl, use a fork to mix the brown sugar, flour, and softened butter until crumbly. Add oats and pecans, mix well, and set aside.

3. Prepare the filling: Whisk together flour, sugar, and milk until just blended. Stir in melted butter. Pour this mixture into the prepared baking dish.

4. Layer the sliced bananas on top of the filling.

5. Sprinkle the prepared streusel topping evenly over the bananas.

6. Bake for 45-50 minutes until golden brown and set.

7. Serve warm. For an extra treat, top with a scoop of vanilla ice cream and additional banana slices.

Notes:

For a flavorful twist, consider adding a dash of cinnamon or nutmeg to the streusel topping.

Recipe Stats:

Prep Time: 15 minutes

Cooking Time: 45-50 minutes

Total Time: 1 hour

Calories per Serving: 380

Servings: 8

Such a Hit That Even a Restaurant Owner Asked for the Recipe

 

He couldn’t believe how easy these little delights are to make — simple but absolutely delicious!

Ingredients:

1 cup all-purpose flour

½ cup sugar

1 tsp baking powder

¼ tsp salt

½ cup melted butter

2 large eggs

1 tsp vanilla extract

½ cup milk

Optional: chocolate chips, nuts, or your favorite add-ins

Instructions:

1. Preheat your oven to 350°F (175°C). Line or grease your baking pan.
2. Whisk together flour, sugar, baking powder, and salt in a bowl.
3. Add melted butter, eggs, vanilla, and milk. Mix until smooth.
4. Fold in any add-ins you like — chocolate chips, nuts, or fruit.
5. Pour the batter into the pan and bake for 20–25 minutes, or until golden and a toothpick comes out clean.
6. Cool slightly before serving — and watch them disappear fast!

Tips:

You can double the batch for parties — they’re always the first to go!

Try drizzling melted chocolate or caramel on top for an extra treat.

Southern West Virginia Hot Dog Chili Sauce

 

Ingredients:

1 lb ground beef

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon dried minced onion

1 tablespoon garlic powder

Pinch of red pepper flakes

2-3 cups water

1 cup ketchup

1/4 cup brown sugar

1/4 cup Worcestershire sauce

Directions:

Brown the Beef:

In a large skillet or saucepan, add the ground beef. Break it apart with a wooden spoon over medium heat.

Add Seasonings and Water:

Stir in the chili powder, paprika, cumin, kosher salt, black pepper, dried minced onion, garlic powder, and red pepper flakes.

Pour in 2-3 cups of water, ensuring the beef is fully covered.

Simmer Slowly:

Bring the mixture to a gentle simmer.

Let it cook uncovered on low heat for 1 to 2 hours, stirring occasionally. This allows the flavors to meld and the beef to soften into a fine texture.

Add Ketchup, Brown Sugar, and Worcestershire Sauce:

Stir in the ketchup, brown sugar, and Worcestershire sauce. Mix well.

Final Simmer:

Continue simmering for another 30 to 45 minutes, stirring occasionally until the sauce thickens to your desired consistency.

Serve:

Spoon the hot dog chili sauce over freshly grilled hot dogs, topped with mustard, onions, and slaw for a true Southern WV-style hot dog.

Prep Time: 10 minutes | Cooking Time: 2 hours 30 minutes | Servings: 6-8

Smoked Brisket & Beer Cheese Pretzel Bombs

 

Ingredients

• 1 pound smoked brisket, shredded

• 1 cup beer cheese dip

• 1 can refrigerated biscuit dough

• 1/4 cup baking soda

• 2 cups warm water

• Coarse salt, for topping

• Melted butter, for brushing

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare the Filling: In a bowl, combine the shredded smoked brisket with the beer cheese dip until well mixed.

Prepare the Dough: On a lightly floured surface, roll out each biscuit dough piece into a flat circle.

Fill and Shape: Place a spoonful of the brisket and cheese mixture in the center of each dough circle. Wrap the dough around the filling, pinch to seal, and shape into a ball.

Prepare Baking Soda Bath: In a separate bowl, dissolve the baking soda in warm water.

Dip the Dough Balls: Dip each filled dough ball into the baking soda solution briefly, then place on a parchment-lined baking sheet.

Add Salt: Sprinkle each dough ball with coarse salt.

Bake: Bake for 12-15 minutes until the pretzel bombs are golden brown.

Brush with Butter: Remove from the oven and brush with melted butter before serving for extra flavor and shine.

Air Fryer Cherry Cheesecake Egg Rolls

Ingredients

For the filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 tsp vanilla extract

For the egg rolls:

10 egg roll wrappers

1 cup cherry pie filling

For sealing:

1 egg, beaten (or water)

For air frying:

Non-stick cooking spray or melted butter

Optional garnishes:

Powdered sugar

Chocolate drizzle

Instructions

Prepare the cheesecake filling:
In a bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.

Assemble the egg rolls:

Place an egg roll wrapper on a flat surface, with one corner facing you (diamond orientation).

Spread 1–2 tablespoons of cheesecake filling in the center of the wrapper.

Add 1 tablespoon of cherry pie filling on top.

Fold the bottom corner over the filling, then fold in the sides tightly.

Roll it up and seal the edge with the beaten egg or water. Repeat with the remaining wrappers.

Preheat the air fryer:
Preheat your air fryer to 375°F (190°C) for 3–5 minutes.

Cook the egg rolls:

Lightly spray or brush the egg rolls with cooking spray or melted butter.

Place them in the air fryer basket in a single layer, ensuring they don’t touch.

Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through, until crispy and golden brown.

Serve:
Let the egg rolls cool slightly before dusting with powdered sugar or drizzling with chocolate. Serve warm and enjoy!