Slow Cooker Salisbury Steak

 

Making this recipe for the third time—can’t get enough of that sauce! 😋

Ingredients 

 • Ground beef (1 lb)

 • Egg (1)

 • Minced onion (¼ cup)

 • Breadcrumbs (¼ cup)

 • Garlic cloves (2, crushed)

 • Salt (1 tsp)

 • Pepper (½ tsp)

 • Dried thyme (1 tsp)

 • Dried rosemary (1 tsp)

 • Olive oil (1 tbsp)

 • Large onion (1, sliced)

 • Mushrooms (8 oz, sliced)

 • Beef broth (2 cups)

 • Brown gravy mix (1 packet)

 • Ketchup (2 tbsp)

 • Dijon mustard (1 tbsp)

 • Worcestershire sauce (1 tbsp)

 • Cornstarch (2 tbsp)

 • Water (2 tbsp, for slurry)

Instructions:

1️⃣ Mix beef, egg, onion, breadcrumbs, garlic, salt, pepper, thyme, and rosemary. Shape into 4 patties.

2️⃣ Brown patties in oil.

3️⃣ Add onions and mushrooms to slow cooker; top with patties.

4️⃣ Blend broth, gravy mix, ketchup, mustard, and Worcestershire. Pour over patties.

5️⃣ Cook on LOW for 5-6 hours.

6️⃣ Stir in cornstarch slurry to thicken gravy, then coat patties before serving.

Homemade Orange Jam

 

Ingredients

• 2 lb (900 g) oranges (Seville for bitter marmalade, or navel/Valencia for sweeter)
• 1 lemon (juice; save seeds & membranes)
• 2 1/2–3 cups (500–600 g) granulated sugar, to taste
• 2 cups (480 ml) water
• Optional: 1/2 tsp vanilla or 1 tbsp orange liqueur to finish
• Optional: 1 tbsp powdered pectin if using very sweet, low-pectin oranges

Instructions

1. Prep the citrus.
   Scrub fruit. Peel zest in wide strips, avoiding excess white pith, then slice the zest into fine matchsticks. Halve the fruit; juice and strain. Tie membranes + seeds from oranges and lemon in cheesecloth—this “pectin bag” boosts your set.
2. Simmer the peel.
   In a pot, combine sliced peel, orange + lemon juice, and water. Add the pectin bag. Simmer 15–20 minutes until the peel is tender and translucent.
3. Add sugar and boil to gel.
   Remove the bag; squeeze back juices and discard solids. Stir in sugar (start with 2 1/2 cups), then boil vigorously, stirring often, 15–25 minutes until 220°F/104°C OR until a chilled plate shows distinct wrinkles when you push the edge of a spoonful. Add optional powdered pectin only if needed; boil 1 minute more.
4. Finish.
   Off heat, stir in vanilla or orange liqueur if using. Let stand 2 minutes, then skim foam for a glassy finish.
5. Jar & store.
   Ladle into warm, clean jars (1/4 in headspace). Refrigerate up to 1 month or freeze up to 6 months. For pantry storage, process in a boiling-water bath for 10 minutes; cool 24 hours and check seals.

Cream Filled Golden Loaf

 

Ingredients 

For one 9×5-inch (23×13 cm) loaf (10 slices):

• 3 ripe bananas, mashed
• 1/2 cup (115 g) unsalted butter, melted
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups (180 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)

Optional Additions

• Chopped walnuts or pecans
• Chocolate chips
• Blueberries
• A swirl of peanut butter or Nutella

Tips for Success

1. Use very ripe bananas: The darker the peel, the sweeter and more flavorful the bread.
2. Do not overmix: Stir just until combined to keep the bread tender.
3. Measure flour correctly: Spoon and level for best results.
4. Check doneness early: Ovens vary; test with a toothpick.
5. Let it cool: Cooling helps the loaf set and enhances flavor.

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix mashed bananas and melted butter.
3. Stir in sugar, eggs, and vanilla until smooth.
4. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
5. Add dry ingredients to wet ingredients and gently mix until just combined.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Description

Classic banana bread is moist, soft, and rich with natural banana sweetness. It has a tender crumb and a lightly golden crust, making it comforting and satisfying with every slice.

Cream-Filled Choux Buns

 

Ingredients

For the choux pastry

• 1 cup water

• ½ cup unsalted butter

• 1 cup all-purpose flour

• 4 large eggs

• 1 tablespoon sugar

• ¼ teaspoon salt

For the cream filling

• 2 cups whole milk

• 3 egg yolks

• ½ cup sugar

• 3 tablespoons cornstarch

• 1 tablespoon butter

• 1 teaspoon vanilla extract

For topping (optional)

• Powdered sugar

Instructions

• Preheat the oven to 200°C (390°F).

• Line a baking tray with parchment paper.

• Prepare all ingredients before starting for smooth workflow.

How to Make

• In a saucepan, bring water, butter, sugar, and salt to a boil.

• Add flour all at once and stir quickly until a smooth dough forms and pulls away from the pan.

• Remove from heat and let cool slightly.

• Add eggs one at a time, mixing well after each addition until smooth and glossy.

• Pipe or spoon small rounds onto the baking tray.

• Bake for 25–30 minutes until puffed and golden. Do not open the oven early.

• For the cream, heat milk in a saucepan until warm.

• Whisk egg yolks, sugar, and cornstarch until smooth.

• Slowly add warm milk while whisking, then return to heat.

• Cook until thick, remove from heat, add butter and vanilla.

• Let cream cool completely.

• Slice buns horizontally and pipe or spoon cream inside.

• Dust with powdered sugar before serving.

Chicken Cordon Bleu Stromboli

 

📝 Ingredients

- 1 lb pizza dough (store-bought or homemade)  

- 1 ½ cups cooked chicken, shredded or diced  

- 1 cup sliced ham, chopped  

- 1 ½ cups shredded Swiss cheese (or mozzarella if preferred)  

- 2 tbsp Dijon mustard (optional, for flavor)  

- 1 egg, beaten (for egg wash)  

- 1 tbsp butter, melted (optional, for brushing after baking)  

- Salt & pepper to taste  

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👩‍🍳 Instructions

1. Preheat oven to 400°F (200°C).  

2. Roll out dough into a large rectangle on a lightly floured surface.  

3. Layer fillings: Spread Dijon mustard over the dough (optional). Evenly distribute chicken, ham, and cheese.  

4. Roll stromboli: Starting from the long side, roll the dough tightly into a log. Pinch the seams and tuck the ends to seal.  

5. Transfer to baking sheet lined with parchment paper.  

6. Brush with egg wash for a golden crust.  

7. Bake for 25–30 minutes, until golden brown and cooked through.  

8. Cool slightly before slicing into portions.  

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🍽️ Serve

- Slice into 1–2 inch pieces.  

- Serve warm with a side of marinara sauce or honey mustard for dipping.  

- Great for dinner, parties, or game-day snacks.  

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 Notes

- You can add spinach or caramelized onions for extra flavor.  

- Swap Swiss cheese with Gruyère for a richer taste.  

- Leftovers can be reheated in the oven at 350°F (175°C) for 10 minutes.

Jalapeño Popper Casserole

Ingredients

3 cups cooked chicken, shredded or cubed

8 oz cream cheese, softened

1 cup sour cream

1 cup shredded cheddar cheese

1 cup shredded mozzarella

4–5 slices bacon, cooked and crumbled

3–4 fresh jalapeños, diced (remove seeds for less heat)

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

Salt & pepper to taste

Optional topping: extra bacon, extra cheese, sliced jalapeños

Directions

Preheat oven to 375°F / 190°C.

In a mixing bowl, combine cream cheese, sour cream, cheddar, mozzarella, garlic powder, onion powder, paprika, salt, and pepper.

Stir in the shredded chicken, diced jalapeños, and most of the bacon.

Spread the mixture into a greased baking dish.

Top with extra cheese, bacon, and sliced jalapeños if desired.

Bake 20–25 minutes, until hot, bubbly, and slightly golden on top.

Let rest 5 minutes before serving.

Aunt Betty’s Homestyle German Rocks

 

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1½ cups light brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1½ cups chopped dates

1½ cups chopped pecans

1 cup shredded coconut (optional but delicious)

Instructions:

Preheat Oven:

350°F (175°C). Line baking sheets with parchment paper.

Cream Butter & Sugar:

In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.

Mix Dry Ingredients:

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

Combine:

Gradually mix dry ingredients into the wet mixture. Fold in chopped dates, pecans, and coconut (if using).

Drop the Dough:

Use a spoon or cookie scoop to drop heaping tablespoons onto prepared baking sheets, spacing about 2 inches apart.

Bake:

Bake for 10–12 minutes, or until lightly golden around the edges but still soft in the center.

Cool & Serve:

Let cool on the pan for a few minutes, then transfer to wire racks.

These cookies are even better the next day as the flavors blend. Great for gifting, holidays, or dunking in tea or coffee!