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My Sweet Kitchen, Boston, NY (2026)

10/16/2026

Would Anyone Here Eat This Bacon and Tomato Sandwiches 😍😋

Ingredients
8 slices thick-cut bread
8 slices bacon
2 large ripe tomatoes, sliced
4 tablespoons mayonnaise
Salt and black pepper to taste
Butter for toasting, optional

Instructions
1. Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate.
2. Lightly toast the bread in a skillet or toaster. Spread mayonnaise evenly over one side of each slice.
3. Arrange the tomato slices over four pieces of bread and season with salt and black pepper.
4. Place the crispy bacon over the tomatoes, breaking the slices as needed to fit.
5. Top with the remaining bread slices, or leave open-faced, and gently press to hold everything together.
6. Cut the sandwiches in half and serve immediately.

10/16/2026

Cheesy Beef, Rice & Corn Skillet 🧀

Ingredients
1 lb ground beef
1 package cheddar broccoli rice mix
1 cup corn kernels, drained
1 cup shredded cheddar cheese
2 cups water
1/2 cup milk
1 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Chopped parsley for garnish

Instructions
1. Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles. Drain excess grease.
2. Add the cheddar broccoli rice mix, water, milk, butter, garlic powder, onion powder, salt, and black pepper. Stir well.
3. Bring the mixture to a gentle boil, then reduce the heat, cover, and simmer according to the rice package directions, usually 7–10 minutes, stirring occasionally.
4. Stir in the corn and continue cooking until heated through and the rice is tender.
5. Sprinkle the shredded cheddar cheese over the mixture and stir until melted and creamy.
6. Remove from the heat and garnish with chopped parsley.

10/16/2026

French Dip Sandwiches 🥪🧀

Ingredients
- 2–3 lb beef chuck roast
- 1 can (10.5 oz) beef consommé
- 1 packet onion soup mix
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 6 hoagie rolls or French rolls
- 8 slices provolone or Swiss cheese
- 2 tablespoons butter, softened

Instructions
1. Place the beef chuck roast in a slow cooker. Sprinkle with onion soup mix, garlic powder, and black pepper.
2. Pour in the beef consommé, beef broth, and Worcestershire sauce.
3. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender.
4. Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker and stir it into the juices.
5. Preheat the oven to 375°F (190°C). Slice the rolls lengthwise and spread butter lightly on the cut sides.
6. Fill each roll with shredded beef and top with provolone or Swiss cheese.
7. Place the sandwiches on a baking sheet and bake for 5–8 minutes, until the cheese melts and the rolls are lightly toasted.
8. Ladle the cooking juices into small bowls for dipping and serve each sandwich with a bowl of warm au jus.

10/16/2026

Fried Catfish with Hushpuppies

Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
- Lemon wedges and fresh parsley for garnish
For the Hushpuppies
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup buttermilk
- 1 egg
- ¼ cup finely chopped onion
- Vegetable oil for frying

Instructions
1. Pour the buttermilk over the catfish fillets and let them soak for 15–20 minutes.
2. In a shallow bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Remove each fillet from the buttermilk and coat thoroughly in the seasoned cornmeal mixture.
4. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the catfish for 4–6 minutes per side, depending on thickness, until golden brown and cooked through to an internal temperature of 145°F (63°C). Transfer to a paper towel-lined plate.
5. For the hushpuppies, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a bowl.
6. Whisk together the buttermilk and egg, then stir into the dry ingredients. Fold in the chopped onion until a thick batter forms.
7. Carefully drop spoonfuls of batter into 350°F (175°C) oil. Fry for 2–3 minutes, turning occasionally, until golden brown and cooked through.
8. Drain the hushpuppies on paper towels and serve alongside the crispy catfish with lemon wedges, fresh parsley, and your favorite creamy dipping sauce.

10/15/2026

Hearty Crockpot Cowboy Soup

Ingredients
1 lb ground beef
4 medium potatoes, diced
1 can (15 oz) mixed vegetables, drained
1 can (15 oz) green beans, drained
1 can (15 oz) sweet corn, drained
1 can (15 oz) diced tomatoes
1 can (10 oz) tomato sauce
4 cups beef broth
1 small onion, diced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp Italian seasoning

Instructions
1. Brown the ground beef in a skillet over medium heat, breaking it into small pieces. Drain excess grease.
2. Add the diced potatoes, onion, garlic, mixed vegetables, green beans, corn, diced tomatoes, and tomato sauce to the crockpot.
3. Stir in the cooked ground beef, beef broth, salt, black pepper, paprika, and Italian seasoning until combined.
4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the potatoes are tender and the flavors have blended.
5. Stir well before serving, making sure the beef and vegetables are evenly distributed throughout the soup.

10/15/2026

My cheap & lazy meal tonight
Chicken Pot Pie Pasta!

Ingredients
- 12 oz egg noodles or rotini pasta
- 2 cups cooked chicken breast, diced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup heavy cream
- 1 cup chicken broth
- 2 cups frozen mixed vegetables
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste

Instructions
1. Cook the pasta according to package directions until tender. Drain and set aside.
2. Melt the butter in a large skillet over medium heat. Add the frozen mixed vegetables and cook for 4–5 minutes until softened.
3. Stir in the cooked chicken, cream of chicken soup, heavy cream, chicken broth, garlic powder, onion powder, thyme, salt, and black pepper.
4. Simmer for 5–7 minutes, stirring occasionally, until the sauce is creamy and heated through.
5. Add the cooked pasta and shredded cheddar cheese. Stir until everything is evenly coated and the cheese has melted.
6. Cook for another 2–3 minutes, adding a little extra chicken broth if the sauce is too thick.

10/15/2026

Pizza Grilled Cheese Sandwiches 🥪 🍕🧀✨

Ingredients
8 slices white bread
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
24 pepperoni slices
1/4 cup grated Parmesan cheese
4 tablespoons butter, softened

Instructions
1. Spread pizza sauce on one side of each bread slice.
2. Sprinkle mozzarella and Parmesan cheese over four slices, then add pepperoni.
3. Top with the remaining bread slices, sauce-side facing inward, to form sandwiches.
4. Spread softened butter on the outside of each sandwich.
5. Heat a skillet over medium-low heat and cook the sandwiches for 3–5 minutes per side until golden brown and crispy.
6. Cover the skillet briefly if needed to help the cheese melt completely, then remove the sandwiches when the cheese is gooey and melted.

10/15/2026

Slow Cooker Cube Steak and Gravy

Ingredients
- 2 pounds cube steak
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 1 cup beef broth
- 1 large onion, sliced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional

Instructions
1. Place the sliced onions in the bottom of the slow cooker and arrange the cube steaks on top.
2. In a bowl, whisk together the cream of mushroom soup, brown gravy mix, onion soup mix, beef broth, Worcestershire sauce, garlic powder, and black pepper until smooth.
3. Pour the gravy mixture evenly over the cube steaks, making sure the meat is well coated.
4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the steak is tender.
5. If you prefer a thicker gravy, stir in the cornstarch slurry during the last 20–30 minutes of cooking and cover until thickened.

10/15/2026

Dorito Taco Crunchwrap Pockets 🌮🧀✨

Ingredients
1 lb ground beef
1 packet taco seasoning
1/2 cup water
4 large flour tortillas
1 cup crushed Nacho Cheese Doritos
1 1/2 cups shredded cheddar cheese
1 cup shredded lettuce
1/2 cup salsa
1/2 cup sour cream
2 tablespoons butter or oil for grilling

Instructions
1. Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Drain excess grease.
2. Add taco seasoning and water. Stir well and simmer for 3–5 minutes until the beef is flavorful and the sauce thickens.
3. Lay a flour tortilla on a flat surface. Add seasoned beef to the center, followed by shredded cheddar cheese, crushed Doritos, lettuce, salsa, and sour cream.
4. Fold the tortilla edges inward over the filling, creating a compact square pocket. Press gently to secure the folds.
5. Heat butter or oil in a skillet over medium heat. Place each pocket seam-side down and cook for 2–3 minutes until golden and crispy.
6. Flip carefully and cook the other side for another 2–3 minutes, until the tortilla is crisp and the cheese has melted. Slice each pocket in half before serving.

10/15/2026

BBQ Pulled Pork Fritos Bowls

Ingredients
- 1 bag Fritos corn chips
- 3 cups cooked pulled pork
- 1 can (15 oz) baked beans
- 1 cup barbecue sauce
- 2 cups shredded Monterey Jack cheese
- 1 cup coleslaw
- 1/2 cup crispy fried onions
- 2 green onions, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika

Instructions
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the pulled pork, baked beans, barbecue sauce, garlic powder, and smoked paprika.
3. Spread the Fritos in a baking dish or individual oven-safe bowls.
4. Spoon the barbecue pulled pork and bean mixture over the chips.
5. Sprinkle the shredded Monterey Jack cheese evenly over the top.
6. Bake for 10–15 minutes, until the cheese is melted and bubbly.
7. Top with coleslaw, crispy fried onions, and sliced green onions before serving.

My Sweet Kitchen

10/16/2026

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