Deep Hamburger Sausage & Pepperoni Pie

 

Ingredients:

For the Crust:

2 pre-made pie crusts (store-bought or homemade)

For the Filling:

1 lb (450 g) ground beef

1/2 lb (225 g) Italian sausage (casings removed)

1 cup pepperoni slices (or mini pepperoni)

1 small onion, diced

2 cloves garlic, minced

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/2 cup pizza sauce (plus more for serving)

1 teaspoon Italian seasoning

Salt and pepper to taste

1 egg (for egg wash)

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Cook the Meat:

In a large skillet over medium heat, add the ground beef and Italian sausage. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes. Drain excess fat if necessary.

Stir in the pepperoni, pizza sauce, Italian seasoning, salt, and pepper. Cook for an additional 2-3 minutes until heated through. Remove from heat and let cool slightly.

Prepare the Pie Crust:

Roll out one of the pie crusts and fit it into a 9-inch pie dish. Make sure to press it into the corners and up the sides.

Assemble the Pie:

Spread half of the mozzarella and cheddar cheese on the bottom of the pie crust.

Pour the meat mixture over the cheese layer, spreading it evenly.

Top the meat mixture with the remaining mozzarella and cheddar cheese.

Top with Second Crust:

Roll out the second pie crust and place it over the filling. Trim any excess crust and pinch the edges to seal. Cut a few slits in the top crust to allow steam to escape.

Egg Wash:

Beat the egg in a small bowl and brush it over the top crust for a golden finish.

Bake:

Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Serve:

Remove from the oven and let it cool for a few minutes before slicing. Serve warm with extra pizza sauce on the side for dipping.

Sugar-Free Cheesecake

 

Ingredients:

2 ripe bananas

2 large eggs

1 cup Greek yogurt

Instructions:

Prepare the Batter:

In a blender, add the bananas, eggs, and Greek yogurt.

Blend until smooth and well combined.

Preheat the Oven:

Preheat your oven to 360°F (180°C).

Grease a small baking mold.

Bake the Cheesecake:

Pour the mixture into the greased mold.

Place it on the middle rack of the oven.

Bake for 35-40 minutes, or until set.

Cool and Refrigerate:

Let the cheesecake cool to room temperature.

Refrigerate for at least 4 hours before serving.

This healthy, sugar-free cheesecake is light, naturally sweet, and incredibly easy to make!

Peanut Butter Cup Dump Cake

 

Ingredients:

1 box chocolate cake mix

1 (3.9 oz) box instant chocolate pudding mix

2 cups milk

1 cup creamy peanut butter

1 cup mini peanut butter cups, halved

1 cup chocolate chips

1/2 cup chopped roasted peanuts

1/2 cup melted unsalted butter

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

In a medium bowl, whisk together the instant pudding mix and milk until thickened (about 2 minutes).

Pour the pudding mixture evenly into the prepared baking dish.

Drop dollops of creamy peanut butter over the pudding, spreading it slightly with a spatula.

Sprinkle the dry chocolate cake mix evenly over the pudding and peanut butter layers.

Drizzle the melted butter evenly over the cake mix, ensuring most of the dry areas are covered.

Top with mini peanut butter cups, chocolate chips, and chopped peanuts for extra crunch.

Bake for 35-40 minutes, or until the edges are bubbly and the top is set.

Allow the cake to cool slightly before serving warm, ideally with a scoop of vanilla ice cream.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 420 kcal per serving | Servings: 12

Tips:

For an extra gooey texture, add an additional 1/4 cup of peanut butter swirled into the pudding layer.

Use crunchy peanut butter if you prefer added texture in every bite.

2-Ingredient Pizza Chips

 

2-Ingredient Pizza Chips

Ingredients:  

Cheese, Pepperoni  

Directions:  

1. Preheat the oven to 400°F (200°C).  

2. Line a baking sheet with parchment paper.  

3. Grate cheese and place small mounds on the baking sheet, flattening them slightly.  

4. Top with pepperoni.  

5. Bake for about 5-7 minutes or until the edges are golden and crispy.  

6. Let cool slightly, then serve with marinara or enjoy on their own.  

Prep time: 10 minutes  

Cooking time: 5-7 minutes  

Nutritional values: Approximately 150 calories per serving, 12g protein, 1g carbohydrates, and 11g fat.  

These 2-Ingredient Pizza Chips are a simple treat that might just make their way into your weekly snacking routine.

Tortellini Pasta Salad

 

For the Salad:

* 20 oz refrigerated cheese tortellini

* 1 pint cherry tomatoes, halved

* 1 cucumber, peeled and chopped

* 1/2 red onion, thinly sliced

* 1 cup pitted kalamata olives, chopped

* 1 cup fresh mozzarella balls

* 1/2 cup chopped salami or pepperoni

* 1/2 cup grated Parmesan cheese

* 2 cups baby spinach or arugula

* 1/4 cup chopped fresh basil

For the Dressing:

* 1/2 cup extra virgin olive oil

* 1/4 cup red wine vinegar

* 1 tbsp Dijon mustard

* 1 tsp honey

* 1 clove garlic, minced

* 1/2 tsp dried oregano

* Salt and pepper to taste

Instructions:

1. Cook the tortellini in a large pot of salted water according to the package instructions until al dente. Drain and rinse under cold water. Transfer to a large bowl.

2. While the tortellini cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake well until emulsified.

3. Pour half of the dressing over the warm tortellini and toss gently to coat. Let cool for 10 minutes.

4. Add the cherry tomatoes, cucumber, red onion, olives, mozzarella, salami or pepperoni, grated Parmesan, spinach, and fresh basil to the bowl with the tortellini. Pour the remaining dressing over the top and toss gently to combine all the ingredients.

5. Cover and refrigerate the salad for at least 2 hours to let the flavors meld. Toss again and taste for seasoning before serving. Add more salt, pepper, or vinegar if needed.

6. Garnish with additional fresh basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!

Sausage Muffins with Bisquick

 

These are to die for! My hubby loves grabbing these in the morning. He couldn't believe it was just 4 ingredients.

Ingredients

1 pound ground breakfast sausage, any flavor is good

1 cup Cheddar Cheese, shredded

4 large eggs

1 cup Bisquick Baking Mix

How to Make it

Brown the ground sausage in a skillet on the stove top. Drain any excess fat

Preheat the oven to 350*

In a large bowl combine the eggs, cheddar cheese and Bisquick Mix, whisk until combined well

Stir in the precooked sausage

Grease 12 cups in a muffin pan

Fill the cups about ¾ of the way to the top

Bake for 18 to 20 minutes

Sweet & Spicy Bacon Jam

 

 

Ingredients:

1 pound thick-cut bacon, diced 

1 large yellow onion, finely diced (about 1 ½ cups) 

3 medium jalapeño peppers, seeded and diced (about 1 cup) 

2 teaspoons garlic, minced 

½ cup light brown sugar, packed 

⅓ cup apple cider vinegar 

¼ cup maple syrup 

1 teaspoon chili powder 

Instructions:

1️⃣ Cook Bacon: In a medium skillet over medium heat, cook bacon until crispy. Place bacon on a paper towel-lined plate to drain. 

2️⃣ Prepare Pan: Leave about ¼ cup of bacon grease in the pan, carefully removing the rest. 

3️⃣ Caramelize Onions & Peppers: Add diced onion and jalapeños to the pan. Reduce heat to medium-low. Cook until onions are caramelized (15-20 minutes), stirring often.

4️⃣ Add Remaining Ingredients: Mix in garlic, brown sugar, apple cider vinegar, maple syrup, chili powder, and cooked bacon. Simmer for 7-10 minutes, or until thickened to a jam-like consistency. 

5️⃣ Serve: Enjoy warm or cold. If refrigerated, warm slightly before serving. 🍽️❄️

Note: Perfect as a topping for burgers, sandwiches, or just spread on toast!