The Best Texas Toast Sloppy

 

Ingredients:

1 lb lean ground beef

2.5 cups onion, chopped

½ tsp garlic powder

¾ cup ketchup

2 tsp tomato paste

½ tsp Worcestershire sauce

2.5 tsp brown sugar

Salt & pepper, to taste

4 pieces Green Mill Texas Toast

1 oz cheddar cheese, shredded

Instructions:

Preheat & Prepare:

Set your oven to 375°F (190°C).

Cook the Beef Mixture:

In a skillet over medium heat, brown the ground beef and chopped onion.

Drain any excess fat.

Add the Sauce Ingredients:

Stir in ketchup, tomato paste, Worcestershire sauce, brown sugar, garlic powder, salt, and pepper.

Cook over medium heat, stirring occasionally, until the mixture thickens to your liking.

Prepare the Texas Toast:

While the beef mixture simmers, place Texas Toast in the preheated oven.

Bake for 5-6 minutes or until golden brown.

Assemble & Serve:

Spoon the Sloppy Joe mixture over each piece of Texas Toast.

Sprinkle ¼ oz shredded cheddar cheese on top of each toast.

Serve immediately and enjoy!

Strawberry Crunch Cheesecake Chunks

 

Ingredients:

For the Cheesecake Base:

2 cups graham cracker crumbs
½ cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract

For the Strawberry Crunch:

1 ½ cups crushed golden Oreos
½ cup freeze-dried strawberries (or strawberry gelatin mix for color/flavor)
3 tbsp melted butter

For the Strawberry Sauce:

1 ½ cups fresh strawberries, diced
½ cup granulated sugar
1 tbsp lemon juice

For Decoration:

White chocolate, melted (for drizzling)
Extra strawberry crunch for topping

Directions:

1. Prepare the Cheesecake Base:

Preheat the oven to 325°F (163°C). Grease and line a 9×13-inch baking dish.

Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of the pan to create the crust. Bake for 10 minutes, then let cool.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract.

Pour the cheesecake batter over the crust and smooth the top. Bake for 40–45 minutes, or until set with a slight jiggle in the center.

Let cool completely, then refrigerate for at least 4 hours or overnight.

2. Make the Strawberry Crunch:

Mix crushed golden Oreos, freeze-dried strawberries (or gelatin mix), and melted butter in a bowl. Set aside.

3. Prepare the Strawberry Sauce:

In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries soften and the mixture thickens (about 5–7 minutes). Let cool.

4. Assemble the Cheesecake Chunks:

Remove the chilled cheesecake from the pan and slice it into chunks or bars.
Drizzle the strawberry sauce over each chunk.

Sprinkle generously with strawberry crunch.
Drizzle melted white chocolate on top for a beautiful finish.

5. Serve:

Serve cold and enjoy! Perfect as a handheld treat or plated dessert.

Garlic and Butter Baked Potatoes

 

Ingredients:

- 1 kg potatoes (variety of your choice), peeled and cut into wedges

- 4 garlic cloves, minced

- 4 tablespoons melted butter

- Salt and pepper, to taste

- Chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 200°C (Gas Mark 6-7) and line a baking sheet with parchment paper.

2. In a large bowl, toss the potato wedges with the minced garlic and melted butter until the potatoes are well coated.

3. Spread the potato wedges on the baking sheet in a single layer.

4. Season with salt and pepper to taste. 5. Place the potatoes in the oven and roast for approximately 30 to 40 minutes, turning halfway through, until golden brown and crispy on the outside and tender on the inside.

6. Once cooked, remove the potatoes from the oven and let them rest for a few minutes before serving.

7. Garnish with chopped fresh parsley for an extra pop of color and freshness.

8. Serve warm with your favorite dishes.

Mini Fluffy Pancakes

 

Ingredients:

1 cup all-purpose flour

ONE tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup non-dairy milk (such as almond, soy, or oat milk)

2 tablespoons vegetable oil

1 teaspoon vanilla extract

Cooking spray or vegan butter for greasing the pan

Servings:

This recipe yields approximately 12 mini vegan pancakes.

Instructions:

1. Mix Dry Ingredients:

Put the all-purpose flour, sugar, baking powder, and salt in a bowl and mix them together with a whisk.

2. Combine Wet Ingredients:

Put the non-dairy milk, vegetable oil, and vanilla extract in a different bowl. Combine well.

3. Combine Wet and Dry Ingredients:

Add the wet ingredients to the dry ones in the bowl. Mix it up until it’s just right. A few lumps are fine; don’t mix it too much.

4. Preheat Pan:

Warm up a pan or skillet that doesn’t stick over medium heat. Grease it a little with vegan butter or cooking spray.

5. Scoop Batter:

Scoop out small amounts of batter onto the hot pan using a tablespoon or a tiny pancake mold.

6. Cook Until Bubbles Form:

While the mini pancakes are cooking, the top should start to bubble and the sides should begin to look set.

7. Flip and Cook:

Be careful when you flip each pancake over. Cook for another one to two minutes, or until the other side is golden brown.

8. Repeat:

Put the cooked tiny pancakes on a plate and repeat the steps until all the batter is gone.

9. Serve:

Serve the Mini Fluffy Vegan Pancakes warm, and feel free to top them with your favorite vegan syrup, fresh fruit, or a dollop of dairy-free whipped cream.

10. Enjoy:

Enjoy these adorable and delicious mini vegan pancakes as a delightful breakfast or brunch treat.

Stuffed Mashed Potato Nests Recipe

 

Ingredients

• 3-5 large potatoes
• 3.5 tbsp (50 g) unsalted butter
• A bunch of fresh dill, finely chopped
• Salt, smoked paprika, black pepper, oregano (to taste)

• 1.1 lbs (500 g) ground beef
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped

• 1 large tomato, diced
• 2.5 oz (70 g) tomato paste
• A bunch of fresh parsley, finely chopped
• 3.5 oz (100 g) mozzarella cheese, shredded

Instructions

1. Prepare the Potatoes

• Peel and cube the potatoes.
• Boil them in salted water until fork tender (about 15-20 minutes).
• Drain well and let cool slightly.

2. Mash the Potatoes

• In a large bowl, add the cooked potatoes and butter.
• Mash until smooth and creamy. Stir in chopped dill, smoked paprika, salt, black pepper, and oregano.
• Taste and adjust seasoning. Set aside.

3. Cook the Beef Filling

• Heat a skillet over medium heat. Add the ground beef and cook until browned.
• Add diced onion and minced garlic. Sauté until the onion becomes soft and translucent.

4. Add the Vegetables

• Stir in red bell pepper and diced tomato. Let it cook for 5 minutes until softened.

5. Add Tomato Paste and Parsley

• Add tomato paste and mix well. Cook until everything is evenly combined.
• Turn off the heat and stir in the chopped parsley.

6. Form the Potato Nests

• Preheat oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
• Using a spoon, shape the mashed potatoes into round nests, pressing down the centers to form wells.

7. Fill and Bake

• Spoon the beef mixture into each potato nest.
• Top each one with shredded mozzarella cheese.
• Bake for 15 minutes or until the cheese is melted and bubbling.

8. Optional Crispy Finish

• For crispier tops, turn on the broiler for 2-3 minutes at the end of baking.

Garlic Parmesan Roasted Pork Loin

 

Ingredients:

1 (3 to 4 lb) pork loin

2 tbsp olive oil

4 garlic cloves, minced

½ cup grated Parmesan cheese

1 tsp dried Italian seasoning

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

Optional: fresh parsley for garnish

Directions:

Preheat your oven to 375°F (190°C). Line a roasting pan with foil.

In a bowl, mix olive oil, minced garlic, Parmesan cheese, Italian seasoning, salt, pepper, and garlic powder into a paste.

Rub the mixture all over the pork loin, coating it evenly.

Place the pork loin in the prepared pan, fat side up.

Roast for 1 to 1¼ hours, or until the internal temperature reaches 145°F (63°C).

Let the pork rest for 10 minutes before slicing to keep it juicy.

Garnish with chopped parsley if desired and serve warm.

BBQ Chicken Drumsticks with Coleslaw

 

Ingredients:

For the Drumsticks:

8 chicken drumsticks

1 tbsp olive oil

1 tsp garlic powder

½ tsp paprika

Salt and pepper to taste

1 cup BBQ sauce (your favorite kind)

For the Coleslaw:

2 cups shredded cabbage

1 cup shredded carrots

¼ cup mayonnaise

1 tbsp apple cider vinegar

1 tsp sugar

Salt and pepper to taste

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.

Rub drumsticks with olive oil, garlic powder, paprika, salt, and pepper.

Place on the baking sheet and bake for 30 minutes.

Brush BBQ sauce generously over the drumsticks and bake for another 10–15 minutes until sticky and cooked through.

While chicken bakes, combine cabbage, carrots, mayo, vinegar, sugar, salt, and pepper in a bowl. Mix well and chill.

Let the drumsticks rest for 5 minutes after baking.

Serve with a big scoop of coleslaw and enjoy!