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.

Mini Baklava Cheesecakes

 

Ingredients

Phyllo Base

• 12 sheets phyllo dough, thawed
• 1/4 cup melted butter (for brushing)

Nut Filling

• 1 cup finely chopped walnuts (or pistachios/pecans)
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves or nutmeg

Cheesecake Filling

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream (optional)

Honey Syrup

• 1/3 cup honey
• 2 tbsp water
• 1 tsp lemon juice
• 1 cinnamon stick (optional)

Step-by-Step Instructions

1. Prepare phyllo cups: Preheat oven to 325°F (163°C). Grease a 12-cup muffin tin. Layer phyllo two sheets at a time, brushing each with butter. Cut into squares and press stacks into cups to form shells.
2. Add nut mixture: Combine walnuts, sugar, cinnamon, and cloves. Spoon about 1 tbsp into each shell.
3. Make cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream; mix until creamy.
4. Fill & bake: Divide cheesecake batter among shells (about 3/4 full). Bake 20–22 minutes, until centers are just set. Cool in pan.
5. Make syrup: Simmer honey, water, lemon juice, and cinnamon stick for 5 minutes; remove cinnamon and cool slightly.
6. Finish: Drizzle warm syrup over cooled cheesecakes. Garnish with chopped pistachios if desired. Chill at least 2 hours before serving for best texture.

Christmas Fruit Cake

 

 

 Ingredients  

 1 cup (150g) mixed dried fruits (raisins, currants, chopped dates, cherries, cranberries)  

 1⁄4 cup (60ml) orange juice or rum/brandy  

 1 cup (125g) all-purpose flour  

 1⁄2 tsp baking powder  

 1⁄2 tsp ground cinnamon  

 1⁄4 tsp ground nutmeg  

 1⁄4 tsp ground cloves  

 Pinch of salt  

 1⁄2 cup (100g) brown sugar  

 1⁄2 cup (113g) unsalted butter, softened  

 2 large eggs  

 1 tsp vanilla extract  

 Zest of 1 orange or lemon (optional)  

 2 tbsp (30ml) milk  

 1⁄4 cup (30g) chopped nuts (optional)  

 1 tbsp molasses or honey (optional)  

 

 Directions  

 First, let your dried fruits soak up all the delicious flavors by combining them with the orange juice or rum in a bowl. Leave them to mingle for at least 4 hours, or even overnight if you have time.

 

 When you're ready to bake, set your oven to a gentle 150°C (300°F). Line or grease your favorite cake pan to keep everything from sticking.

 

 In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and a pinch of salt. This keeps things light and ensures those lovely spices are spread evenly throughout the cake.

 

 In a large bowl, cream the softened butter and brown sugar together until pale and fluffy—it’s worth taking a few minutes for this. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, zest, and molasses or honey if you’re using them.

 

 Now, gently combine your wet and dry ingredients. Add the flour mixture to the butter mixture in two batches, alternating with the milk. Be careful not to overmix; just until everything comes together.

 

 Fold in the soaked fruits (including any extra juice or rum) and the chopped nuts if you like a little crunch in every bite.

 

 Pour your batter into the prepared pan and smooth out the top. Slide it into the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

 

 Let the cake cool completely in the pan to keep it moist. If you want your cake extra rich, brush it with a little more rum or orange juice once a week until you’re ready to serve. This lets the flavors deepen and makes every slice even more special.

 

 Enjoy a slice with your loved ones and cozy up together for a truly festive treat.

Sheet Pan Caramel Apples

 I’m convinced these Sheet Pan Caramel Apples are why my family loves fall

They request them every year!

Ingredients:

4 large apples, sliced

1 cup caramel sauce

1/2 cup chocolate chips, melted

1/4 cup chopped peanuts (or your favorite nuts)

1/4 cup mini marshmallows

1/4 cup sprinkles (optional)

1/4 cup crushed graham crackers (optional)

1/4 tsp sea salt (optional, for garnish)

Directions:

Prepare the Apples: Wash and slice the apples into thin wedges. Arrange them in a single layer on a parchment-lined sheet pan.

Drizzle the Caramel: Heat the caramel sauce in the microwave for about 15-20 seconds to soften. Drizzle the caramel sauce evenly over the apple slices.

Add the Toppings: Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle the melted chocolate over the caramel apples.

Decorate: Sprinkle the chopped nuts, mini marshmallows, sprinkles, and crushed graham crackers over the caramel apples as desired.

Serve: Let the caramel and chocolate set for a few minutes. If you'd like, garnish with a light sprinkle of sea salt for a sweet and salty combo. Serve immediately!

Air Fryer Cheesy Breadsticks with Marinara Dip

 

Ingredients:

1 sheet of refrigerated pizza dough or homemade dough

1 cup shredded mozzarella cheese

1/4 cup shredded cheddar cheese (optional)

2 tbsp melted butter

1 tsp garlic powder

1/2 tsp Italian seasoning or dried parsley

Salt to taste

Marinara sauce (for dipping)

Instructions:

1. Prep the Dough:

Roll out the pizza dough to about 1/4-inch thick on a lightly floured surface.

Cut into even breadstick strips, around 1 inch wide and 6 inches long.

2. Flavor the Base:

Mix melted butter with garlic powder and a pinch of salt.

Brush this mixture generously over the dough strips.

3. Add Cheese:

Sprinkle mozzarella (and cheddar if using) evenly over the strips.

Sprinkle a bit of Italian seasoning or parsley on top for added flavor.

4. Air Fry:

Preheat your air fryer to 370°F (188°C).

Carefully place the breadsticks in the air fryer basket (work in batches if needed).

Cook for 6–8 minutes, or until the cheese is bubbly and golden and the edges are crisp.

5. Serve:

Remove and let cool slightly before serving.

Serve hot with a bowl of warm marinara sauce for dipping.

Tips:

For crispier breadsticks, brush the sides with olive oil before air frying.

Add a pinch of red chili flakes for heat.

Homemade Egg Noodles - Just 5 Ingredient

 

 

Ingredients

1 egg

2 egg yolks

3 Tbsp cold water

1 tsp salt

2 c. flour

Steps:

Beat the eggs until light and fluffy. Add the remaining ingredients. Knead until smooth.

Roll out on a floured surface to about 1/8″ thickness. Cut into strips- I just used a pizza cutter. You can store them in the fridge for 2-3 days or in the freezer for 1-2 months. Cook 7-9 minutes in boiling water. Serve any way you like- but they are fabulous in chicken soup!"

Cajun Chicken Sloppy Joes

 

Ingredients 

1 lb ground chicken

1 tbsp olive oil

1/2 onion, finely diced

1 bell pepper, finely diced

2 cloves garlic, minced

1 tbsp Cajun seasoning

Salt and pepper, to taste

1/4 cup chicken broth

1/4 cup heavy cream

1/2 cup shredded cheddar cheese

1/4 cup shredded mozzarella cheese

4 burger buns, toasted

Directions 

Sauté Veggies: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened, about 3-4 minutes. Add garlic and sauté for another minute.

Cook Chicken: Add ground chicken to the skillet, breaking it up with a spatula. Season with Cajun seasoning, salt, and pepper. Cook until chicken is no longer pink, about 5-7 minutes.

Add Broth and Cream: Stir in chicken broth and heavy cream, simmering for 2-3 minutes until slightly thickened.

Melt Cheese: Sprinkle shredded cheddar and mozzarella into the skillet, stirring until melted and creamy.

Assemble Sloppy Joes: Spoon the Cajun chicken mixture onto toasted burger buns. Serve hot and enjoy the spicy, cheesy goodness!