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YummyKitchen, San Francisco (2026)

13/10/2026

Creamy Sausage Baked Ziti 🍝🧀🍅

Creamy, cheesy, and hearty.

Ingredients :

For the pasta:
• 1 (16-ounce) box ziti, cooked al dente
• ½ cup reserved pasta water

For the sausage sauce:
• 1 lb ground Italian sausage
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 2 (14-ounce) jars tomato basil sauce
• Salt, to taste
• Black pepper, to taste

For the creamy layer:
• 1 cup ricotta cheese or softened cream cheese
• Salt, to taste
• Black pepper, to taste
• 4–8 tablespoons reserved pasta water

For the cheese:
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Instructions :
1.Preheat the oven to 350°F.
2.Cook the ziti until just al dente, then drain and reserve about ½ cup of the pasta water.
3.Brown the Italian sausage in a large skillet over medium-high heat, breaking it into small pieces as it cooks.
4.Add the onion, garlic, carrot, and celery, then cook for about 8 minutes until the vegetables begin to soften.
5.Stir in the tomato paste and Italian seasoning.
6.Pour in the tomato basil sauce, season with salt and black pepper, then simmer for 5–10 minutes.
7.In a bowl, mix the ricotta or cream cheese with salt, pepper, and enough reserved pasta water to create a thick, creamy consistency.
8.Spread part of the sausage sauce across the bottom of a baking dish.
9.Add half of the cooked ziti, followed by half of the creamy cheese mixture and some mozzarella.
10.Add another layer of sausage sauce, then repeat with the remaining pasta and creamy mixture.
11.Finish with the remaining sausage sauce, mozzarella, and Parmesan.
12.Bake for 25–30 minutes, until the cheese is melted and bubbling.
13.Let the casserole rest for 5 minutes before serving.

Prep time: 45 minutes
Cook time: 30 minutes
Total time: 1 hour 15 minutes
Servings: 8
Calories: ~680 kcal per serving

12/10/2026

Creamy Lemon Dump Cake 🍋🍰✨

Tangy, creamy, and buttery.

Ingredients :

• 2 (15.25-ounce) boxes yellow cake mix
• 1½ cups + 2 tablespoons unsalted butter, divided
• 21–22 ounces lemon pie filling
• 8 ounces cream cheese

Instructions :
1.Preheat the oven to 350°F.
2.Combine 1 box of dry cake mix with 11 tablespoons melted butter until a thick dough forms.
3.Press the mixture evenly into the bottom of a 9×13-inch baking dish.
4.Spread the lemon pie filling over the crust.
5.Pinch the cream cheese into small pieces and scatter them evenly over the lemon layer.
6.Sprinkle the second box of dry cake mix evenly over the top.
7.Melt the remaining 15 tablespoons butter and drizzle it over the cake mix.
8.Use a fork to gently spread the butter so most of the dry mix is moistened.
9.Bake for 50–60 minutes, until the top is golden brown and the edges are bubbling.
10.Let cool slightly before slicing and serving.

Prep time: 10 minutes
Cook time: 50–60 minutes
Servings: 20

12/10/2026

Creamy Slow Cooker Beef & Noodles 🥩🍜✨

Tender, creamy, and cozy.

Ingredients :

• 1 lb beef chuck roast, cubed, or stew meat
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 tablespoon butter
• 2¾ cups reduced-sodium beef broth
• 1 beef bouillon cube
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 16 ounces medium egg noodles
• ¼ cup heavy whipping cream

Instructions :
1.Add the beef to a bowl and season with garlic powder, salt, and black pepper.
2.Heat the olive oil in a large skillet over medium-high heat.
3.Sear the beef in small batches until browned on all sides, then transfer it to the slow cooker.
4.Add the butter and chopped onion to the same skillet.
5.Cook for 2–3 minutes, until the onion begins to soften, then add it to the slow cooker.
6.Pour in the beef broth and add the bouillon cube, Worcestershire sauce, Italian seasoning, and bay leaf.
7.Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is fork-tender.
8.Remove and discard the bay leaf.
9.Stir in the dry egg noodles and heavy cream.
10.Cover again and cook for another 20–35 minutes, stirring occasionally, until the noodles are tender.
11.Serve hot.

Prep time: 15 minutes
Cook time: 4 hours
Total time: 4 hours 15 minutes
Servings: 4

12/10/2026

Pumpkin Pecan Crunch Cake 🎃🌰🍰

Spiced, buttery, and crunchy.

Ingredients :

• 1 (29-ounce) can pumpkin puree
• 1 (12-ounce) can evaporated milk
• 3 large eggs
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• 1 (15.25-ounce) box spice cake mix
• ½ cup coarsely chopped pecans
• ½ cup butter, melted

Instructions :
1.Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2.In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, and granulated sugar.
3.Stir in the cinnamon, ginger, salt, and cloves.
4.Pour the pumpkin mixture evenly into the prepared baking dish.
5.Sprinkle the dry spice cake mix evenly over the pumpkin layer without stirring.
6.Scatter the chopped pecans over the top.
7.Drizzle the melted butter as evenly as possible over the cake mix.
8.Bake for 50–60 minutes, until the top is golden and the center is set.
9.Let the cake cool before slicing.
10.Serve as is or with whipped cream.

Prep time: 10 minutes
Cook time: 50–60 minutes
Total time: about 1 hour
Servings: 12
Calories: ~434 kcal per serving

12/10/2026

Broccoli Cheddar Loaded Baked Potatoes 🥔🥦🧀

Creamy, cheesy, and filling.

Ingredients :

For the potatoes:
• 2 large russet potatoes
• Olive oil, for drizzling
• Kosher salt or sea salt, for sprinkling
• Black pepper, to taste
• Fresh chives or scallions, optional

For the broccoli cheese sauce:
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole or 2% milk
• ¼ teaspoon ground cayenne pepper
• ⅛–¼ teaspoon garlic powder
• ⅛–¼ teaspoon salt
• 5½ ounces freshly grated medium cheddar cheese
• 2 cups finely chopped broccoli florets

Instructions :
1.Preheat the oven to 425°F.
2.Scrub the potatoes well and prick them several times with a fork.
3.Rub them lightly with olive oil and sprinkle with salt.
4.Place the potatoes on a baking sheet and bake for 50–60 minutes, until tender inside.
5.About 5 minutes before the potatoes are done, melt the butter in a small saucepan over medium heat.
6.Add the flour and whisk continuously until the mixture bubbles and darkens slightly.
7.Slowly pour in the milk while whisking until smooth.
8.Add the cayenne, garlic powder, and salt, then continue cooking until the sauce begins to thicken.
9.Reduce the heat to low and add the cheddar a handful at a time, whisking until smooth after each addition.
10.Stir in the finely chopped broccoli, then remove the sauce from the heat.
11.Let the baked potatoes cool for a few minutes, slice them lengthwise, and fluff the centers with a fork.
12.Season with black pepper and chives or scallions if desired.
13.Spoon the warm broccoli cheddar sauce generously over the potatoes and serve immediately.

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Servings: 2
Calories: ~695 kcal per serving

12/10/2026

Creamy Chicken Bacon Ranch Pasta 🍗🥓🧀

Creamy, cheesy, and savory.

Ingredients :

• 8 ounces uncooked penne pasta
• 6 slices bacon, chopped
• 1¼ lbs boneless skinless chicken breasts
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons butter, as needed
• 2 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1½ cups shredded cheddar cheese
• 1 tablespoon ranch seasoning
• Salt, to taste
• Black pepper, to taste

Instructions :
1.Cook the penne according to the package directions until al dente, then drain well.
2.Cook the chopped bacon in a large skillet over medium heat until crisp.
3.Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
4.Add the chicken breasts and cook until golden on both sides and fully cooked through.
5.Remove the chicken from the skillet, let it rest briefly, then cut it into bite-size pieces.
6.Add the diced onion to the same skillet and cook until softened.
7.Reduce the heat, stir in the garlic, and cook for about 1 minute.
8.Add enough butter so there are about 2 tablespoons of fat in the skillet.
9.Sprinkle in the flour and cook for 2 minutes, stirring constantly.
10.Gradually pour in the warm milk and stir until the sauce thickens.
11.Add the shredded cheddar and stir until smooth and melted.
12.Stir in the ranch seasoning, cooked pasta, bacon, and chicken.
13.Season with salt and black pepper to taste.
14.Serve hot.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 6
Calories: ~559 kcal per serving

12/10/2026

One-Pan Unstuffed Cabbage Roll 🥬🥩🍅

Hearty, simple, and cozy.

Ingredients :

• 1 small head cabbage, chopped
• 2 lbs ground turkey or ground beef
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 2 teaspoons minced garlic
• 1 teaspoon black pepper
• ½ cup water, if needed
• ½ cup chopped onion, optional

Instructions :
1.Add the ground turkey or beef to a large skillet over medium heat.
2.Stir in the minced garlic and cook until the meat is browned.
3.If using ground beef, drain the excess grease.
4.Add the chopped cabbage, diced tomatoes with their juices, tomato sauce, and black pepper.
5.Add the chopped onion if using.
6.Stir everything together until well combined.
7.If the mixture looks too dry, pour in up to ½ cup water.
8.Reduce the heat and simmer for 25–30 minutes, stirring occasionally, until the cabbage is tender.
9.Taste and adjust the seasoning if needed.
10.Serve hot on its own or over rice.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6

12/10/2026

Hearty Slow Cooker Beef Stew 🥩🥕🥔

Rich, tender, and cozy.

Ingredients :

• 2 tablespoons olive oil, divided
• 2 lbs boneless stewing beef or chuck, cut into cubes
• ½ medium onion, chopped
• 6 garlic cloves, minced
• 1 lb Yukon Gold potatoes, peeled and cut into large bite-size pieces
• 4 large carrots, peeled and chopped
• 3 celery stalks, chopped
• 3 cups beef broth
• 1 (6-ounce) can tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• Black pepper, to taste
• 3 bay leaves
• 2 tablespoons cornstarch, optional

Instructions :
1.Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2.Sear half of the beef until browned on all sides, then transfer it to the slow cooker.
3.Add the remaining olive oil and brown the rest of the beef.
4.Transfer the second batch of beef and any juices to the slow cooker.
5.Add the onion to the skillet and cook for 3–4 minutes.
6.Stir in the garlic and cook for about 30 seconds, then transfer everything to the slow cooker.
7.Add the potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, salt, and black pepper.
8.Stir gently until well combined, then add the bay leaves.
9.Cover and cook on LOW for about 10 hours, until the beef is very tender.
10.For a thicker stew, mix the cornstarch with 2 tablespoons cold water.
11.Stir the slurry into the slow cooker and cook for about 10 more minutes, until thickened.
12.Remove the bay leaves before serving.

Prep time: 20 minutes
Cook time: 10 hours
Total time: 10 hours 20 minutes
Servings: 6
Calories: ~380 kcal per serving

11/10/2026

Sticky Oven-Baked BBQ Ribs 🍖🔥✨

Tender, smoky, and caramelized.

Ingredients :

For the ribs:
• 1 rack pork spare ribs, about 3 lbs
• Avocado oil spray
• ½ teaspoon smoked salt
• ½ teaspoon black pepper

For the BBQ sauce:
• ⅓ cup tomato paste
• ⅓ cup aged balsamic vinegar
• ¼ teaspoon smoked salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 tablespoon maple syrup

Instructions :
1.Preheat the oven to 275°F and line a rimmed baking sheet with parchment paper or foil.
2.Place the ribs bone-side down on the prepared pan.
3.Lightly spray with avocado oil, then season with smoked salt and black pepper.
4.Bake uncovered for 1 hour.
5.In a bowl, stir together the tomato paste, balsamic vinegar, smoked salt, black pepper, garlic powder, smoked paprika, and maple syrup.
6.Divide the BBQ sauce into 3 portions.
7.After the first hour, carefully drain any excess juices from the pan and brush the ribs with one-third of the sauce.
8.Return to the oven and bake for another hour.
9.Brush with the second portion of sauce and bake for 1 more hour.
10.Brush with the remaining sauce and reduce the oven temperature to 250°F.
11.Bake for a final hour, until the ribs are very tender and deeply caramelized.
12.Remove from the oven, cut between the bones, and serve hot.

Prep time: 10 minutes
Cook time: 4 hours
Total time: 4 hours 10 minutes
Servings: 4
Calories: ~568 kcal per serving

11/10/2026

Crunchy Cheesy Taco Casserole 🌮🧀🔥

Crunchy, cheesy, and easy.

Ingredients :

• 2 lbs lean ground beef
• 2 packets taco seasoning
• 1 cup salsa
• ½ cup water
• 1 cup diced onion
• 1 (9-ounce) bag Fritos
• 2 cups shredded Mexican-blend cheese

Optional toppings:
• Sour cream
• Jalapeños
• Sliced black olives
• Guacamole
• Chopped tomatoes
• Shredded lettuce

Instructions :
1.Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2.Cook the ground beef in a large skillet over medium-high heat, breaking it into crumbles, until fully browned.
3.Transfer the beef to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the skillet.
4.Add the diced onion and cook for 5–10 minutes, until softened and translucent.
5.Return the beef to the skillet.
6.Stir in the taco seasoning, salsa, and water.
7.Cook for another 5–10 minutes, stirring occasionally, until everything is hot and well combined.
8.Spread the beef mixture evenly in the prepared baking dish.
9.Sprinkle the shredded cheese over the top.
10.Lightly crush the Fritos and scatter them evenly over the cheese.
11.Bake for 10–15 minutes, until the cheese is melted and bubbly.
12.Add your favorite taco toppings and serve hot.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

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