Classic Sugar Doughnut Balls

 

Classic Sugar Doughnut Balls Recipe

Ingredients:

 • 2 cups all-purpose flour

 • 2 tbsp sugar

 • 2 tsp baking powder

 • 1/4 tsp salt

 • 1/2 tsp ground nutmeg (optional, for flavor)

 • 1 large egg

 • 3/4 cup milk

 • 2 tbsp melted butter or oil

 • 1 tsp vanilla extract

 • Oil for deep frying

 • 1/2 cup sugar (for coating)

Instructions:

 

In a bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.

 

In another bowl, beat egg, then add milk, melted butter (or oil), and vanilla. Mix well.

 

Gradually add wet mixture into dry ingredients. Mix until you get a thick batter (not runny, but scoopable).

 

Heat oil in a deep pan to 160–170°C (325–340°F). Keep flame on medium.

 

Scoop small portions (use a spoon or small cookie scoop) and gently drop into hot oil. Fry in batches.

 

Fry until puffed and golden brown on all sides (about 3–5 minutes). Turn occasionally for even cooking.

 

Remove and drain on paper towels. While warm, roll doughnut balls in sugar to coat.

Crunchy Cucumber & Cabbage Slim Salad

 

Crunchy Cucumber & Cabbage Slim Salad

Servings: 2
Prep Time: 10 minutes
No cooking required

Ingredients

2 cups shredded cabbage (green or Napa)

½ cucumber, thinly sliced

½ red bell pepper, thinly sliced

2 green onions, chopped

¼ tsp black pepper

Light Lemon Dressing:

1 tbsp olive oil

1 tbsp fresh lemon juice (or apple cider vinegar)

¼ tsp salt

Optional: pinch red pepper flakes

Instructions

 Prep the Vegetables

Shred cabbage finely if not pre-shredded.

Thinly slice cucumber and bell pepper.

Chop green onions.

 Make the Dressing

In a small bowl, whisk together:

Olive oil

Lemon juice (or vinegar)

Salt

Black pepper

Optional red pepper flakes

 Toss & Serve

Add all vegetables to a large bowl.

Pour dressing over top.

Toss well until evenly coated.

Let sit 5–10 minutes to soften slightly.

Serve fresh and crunchy.

Easy Taco Tortellini Skillet

 

Easy Taco Tortellini Skillet (Serves About 6)

This is a super quick, easy, and budget-friendly meal that’s very filling and has become a new favorite in our house. We paired it with garlic bread!

Ingredients:

1 pound ground beef

1 packet taco seasoning

2 cups water

1 can Rotel (diced tomatoes with green chilies)

36 oz cooked cheese tortellini

4 oz Mexican blend shredded cheese

Grated Parmesan (optional, for serving)

Instructions:

In a large skillet, cook the ground beef over medium heat until fully browned. Drain any excess grease.

Add the taco seasoning, 2 cups of water, and the can of Rotel to the beef. Stir well and let it simmer for a few minutes.

Add the cooked tortellini to the skillet and mix everything together until well combined.

Sprinkle in the Mexican blend shredded cheese and stir until melted and creamy.

Serve hot. Top individual bowls with grated Parmesan if desired.

Enjoy with garlic bread on the side!

Delicious Crockpot Tortellini

 

This EASY Delicious Crockpot Tortellini is a huge hit!!! Highly recommend!!

1. In a crockpot add a 36 oz bag frozen tortellini, 16 oz jar Alfredo sauce, 24 oz jar traditional pasta sauce, 1 block cream cheese softened, 1 pound ground beef cooked with one TBSP of minced garlic. Optional add an onion to the ground beef when cooking.

2. Cook on low 4 hours high 2-3 hours.

3. Enjoy!! I topped with a little mozzarella, Parmesan cheese and red pepper flakes

Ingredients:

36 oz bag frozen tortellini

16 oz jar Alfredo sauce

24 oz jar traditional pasta sauce

1 block cream cheese

1 pound ground beef cooked

one TBSP of minced garlic

Optional add an onion to the ground beef when cooking

mozzarella

Parmesan cheese

red pepper flakes

Stick raw chicken into a baking dish

 

Easy Baked Chicken in 4 Steps

1. Prep the Chicken

Place raw chicken (breasts, thighs, or drumsticks) in a baking dish.

Drizzle with olive oil or melted butter.

2. Season

Sprinkle with salt, black pepper, garlic powder, paprika, and Italian seasoning (or your favorite spices).

Optional: Add lemon slices or fresh herbs for extra flavor.

3. Bake

Bake at 400°F (200°C) for 25–35 minutes (depending on cut and thickness) until the internal temperature reaches 165°F (75°C).

4. Rest & Serve

Let the chicken rest for 5 minutes before slicing.

Serve with roasted veggies, a fresh salad, or your favorite side dish.

That’s it—simple, juicy, and packed with flavor! Want a sugar-free glaze or sauce idea?

homemade chicago deep dish pizza recipe

 

INGREDIENTS:

For the Dough:

• 3¼ cups all-purpose flour
• ½ cup yellow cornmeal
• 1½ teaspoons salt
• 2 teaspoons sugar
• 2¼ teaspoons instant yeast
• 1¼ cups water, room temperature
• 3 tablespoons unsalted butter, melted
• 4 tablespoons unsalted butter, softened
• 1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

• 2 tablespoons unsalted butter
• ¼ cup grated onion
• ¼ teaspoon dried oregano
• ½ teaspoon salt
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• ¼ teaspoon sugar
• 2 tablespoons coarsely chopped fresh basil
• 1 tablespoon olive oil
• Freshly ground black pepper

For the Toppings:

• 1 pound mozzarella cheese, shredded (about 4 cups)
• (Pepperoni)
• ¼ cup grated Parmesan cheese

HOW TO MAKE IT:

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.

Chicago-Style Bakery Apple Slices

 

Ingredients

For the Crust:

• 2½ cups all-purpose flour

• 1 tablespoon granulated sugar

• ½ teaspoon salt

• 1 cup (2 sticks) cold unsalted butter, cubed

• ½ cup cold milk (or as needed)

For the Apple Filling:

• 6 cups apples, peeled and thinly sliced (Granny Smith or Honeycrisp work best)

• ¾ cup granulated sugar

• 2 tablespoons brown sugar

• 2 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 teaspoon lemon juice

• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

Step-by-Step Method

1. Prepare the Crust

In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add the cold milk, mixing gently with a fork just until the dough comes together. You may not need all the milk—add it slowly until the dough holds together when pressed.

Divide the dough into two equal portions, shape each into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for a flaky crust.

2. Make the Apple Filling

In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss well until the apples are evenly coated. Let the mixture sit while you roll out the dough, allowing the flavors to meld and the apples to release some of their juices.

3. Assemble the Slices

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

On a lightly floured surface, roll out one portion of dough into a rectangle slightly larger than your pan. Gently transfer it to the pan and press it evenly into the bottom and slightly up the sides. Spread the apple filling evenly over the bottom crust.

Roll out the second portion of dough and carefully place it over the apples. Trim any excess overhang and crimp the edges gently to seal. Use a sharp knife to make a few small slits in the top crust to allow steam to escape during baking.

4. Bake

Bake for 40 to 45 minutes, or until the top crust is golden brown and the filling is bubbling up through the slits. If the edges brown too quickly, you can tent them with foil.

Remove from the oven and let cool completely in the pan on a wire rack. Cooling completely is important for clean slicing.

5. Glaze and Slice

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. Drizzle the glaze generously over the cooled pastry.

Once the glaze has set, cut into squares or rectangles and serve.