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Slow Cooker Beef Pot Roast with GravyIngredients:3 pounds beef chuck roast2 tablespoons olive oil1 teaspoon salt1 teaspo...
10/13/2026

Slow Cooker Beef Pot Roast with Gravy
Ingredients:
3 pounds beef chuck roast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 large onion sliced
4 carrots cut into chunks
1 and 1 half pounds baby potatoes
4 cloves garlic minced
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons cornstarch
2 tablespoons cold water
Directions:
1 Pat the beef chuck roast dry with paper towels
2 Season all sides with salt black pepper garlic powder onion powder and dried thyme
3 Heat the olive oil in a large skillet over medium high heat
4 Add the roast and sear for 4 to 5 minutes per side until deeply browned
5 Transfer the roast to the slow cooker
6 Add the sliced onion carrots baby potatoes and minced garlic around the roast
7 In a bowl combine the beef broth Worcestershire sauce and tomato paste
8 Stir until smooth
9 Pour the mixture over the roast and vegetables
10 Cover the slow cooker with the lid
11 Cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is very tender and easily pulls apart with a fork
12 Carefully transfer the roast and vegetables to a serving platter
13 Pour the cooking liquid into a saucepan
14 In a small bowl combine the cornstarch and cold water
15 Stir until completely smooth
16 Bring the cooking liquid to a gentle simmer over medium heat
17 Slowly whisk in the cornstarch mixture
18 Cook for 2 to 3 minutes stirring continuously until the gravy thickens
19 Taste and adjust the salt and black pepper if needed
20 Slice or shred the pot roast
21 Spoon the warm gravy over the beef and vegetables
22 Serve warm
Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes
Kcal: 580 per serving | Servings: 6

Creamy Chicken Pasta SaladIngredients:12 ounces rotini pasta2 cups cooked chicken breast chopped1 and 1 half cups cherry...
10/13/2026

Creamy Chicken Pasta Salad
Ingredients:
12 ounces rotini pasta
2 cups cooked chicken breast chopped
1 and 1 half cups cherry tomatoes halved
1 cucumber diced
1 red bell pepper diced
1 half red onion finely chopped
1 cup shredded cheddar cheese
1 half cup sliced black olives
2 tablespoons chopped fresh parsley
For the Dressing:
1 half cup mayonnaise
1 half cup Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 half teaspoon garlic powder
1 half teaspoon Italian seasoning
1 half teaspoon salt
1 quarter teaspoon black pepper
Directions:
1 Bring a large pot of salted water to a boil
2 Add the rotini pasta and cook according to the package directions until al dente
3 Drain the pasta and rinse it under cold water until completely cooled
4 Transfer the cooled pasta to a large mixing bowl
5 Add the chopped chicken cherry tomatoes cucumber red bell pepper red onion cheddar cheese black olives and parsley
6 In a separate small bowl combine the mayonnaise Greek yogurt lemon juice Dijon mustard honey garlic powder Italian seasoning salt and black pepper
7 Whisk until the dressing is smooth and creamy
8 Pour the dressing over the pasta mixture
9 Gently toss until all of the ingredients are evenly coated
10 Taste and adjust the salt black pepper or lemon juice if needed
11 Cover the bowl and refrigerate for at least 30 minutes
12 Remove from the refrigerator and toss gently before serving
13 Serve chilled
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour
Kcal: 470 per serving | Servings: 6

Strawberry Fluff SaladIngredients:1 container 8 ounces whipped topping thawed1 box 3 ounces strawberry gelatin1 cup cott...
10/13/2026

Strawberry Fluff Salad
Ingredients:
1 container 8 ounces whipped topping thawed
1 box 3 ounces strawberry gelatin
1 cup cottage cheese
2 cups fresh strawberries sliced
1 cup mini marshmallows
1 can 20 ounces crushed pineapple drained
1 half cup chopped pecans optional
Directions:
1 Place the thawed whipped topping in a large mixing bowl
2 Add the dry strawberry gelatin powder
3 Stir gently until the gelatin is completely blended into the whipped topping
4 Add the cottage cheese
5 Fold gently until evenly combined
6 Add the sliced strawberries
7 Add the drained crushed pineapple
8 Add the mini marshmallows
9 Add the chopped pecans if using
10 Fold all of the ingredients together gently until evenly distributed
11 Cover the bowl with plastic wrap or a lid
12 Refrigerate for at least 1 hour so the salad can chill and the flavors can blend
13 Remove from the refrigerator before serving
14 Stir gently once more
15 Garnish with additional sliced strawberries if desired
16 Serve chilled
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 15 minutes
Kcal: 230 per serving | Servings: 8

Classic Beef Pot RoastIngredients:3 pounds beef chuck roast2 tablespoons olive oil1 teaspoon kosher salt1 teaspoon black...
10/13/2026

Classic Beef Pot Roast
Ingredients:
3 pounds beef chuck roast
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 large yellow onion cut into wedges
4 carrots cut into large pieces
1 and 1 half pounds baby potatoes
4 cloves garlic minced
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons cornstarch
2 tablespoons cold water
Directions:
1 Pat the beef chuck roast dry with paper towels
2 Season all sides with kosher salt black pepper garlic powder onion powder thyme and rosemary
3 Heat the olive oil in a large Dutch oven or heavy pot over medium high heat
4 Add the roast and sear for 4 to 5 minutes per side until deeply browned
5 Remove the roast and set it aside
6 Add the onion wedges to the pot and cook for 3 to 4 minutes until lightly softened
7 Add the minced garlic and cook for 30 seconds until fragrant
8 Stir in the tomato paste and cook for 1 minute
9 Pour in the beef broth and Worcestershire sauce
10 Scrape the bottom of the pot to loosen any browned bits
11 Return the roast to the pot
12 Add the carrots and baby potatoes around the roast
13 Bring the liquid to a gentle simmer
14 Cover the pot with a lid
15 Cook in a 325 degrees Fahrenheit oven for 3 to 3 and 1 half hours until the beef is fork tender
16 Remove the roast and vegetables from the pot and keep warm
17 Place the pot with the cooking liquid over medium heat
18 In a small bowl combine the cornstarch and cold water until smooth
19 Slowly whisk the cornstarch mixture into the cooking liquid
20 Simmer for 2 to 3 minutes until the gravy thickens
21 Taste and adjust the salt and black pepper if needed
22 Slice or shred the pot roast
23 Serve with the carrots potatoes and warm gravy
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes
Kcal: 590 per serving | Servings: 6

Slow Cooker Creamy Chicken and GravyIngredients:2 pounds boneless skinless chicken breasts1 can 10 and 1 half ounces cre...
10/13/2026

Slow Cooker Creamy Chicken and Gravy
Ingredients:
2 pounds boneless skinless chicken breasts
1 can 10 and 1 half ounces cream of chicken soup
1 packet chicken gravy mix
Directions:
1 Lightly grease the inside of the slow cooker
2 Place the chicken breasts in the bottom of the slow cooker in an even layer
3 Spoon the cream of chicken soup over the chicken
4 Sprinkle the chicken gravy mix evenly over the soup
5 Spread the mixture gently so the chicken is well covered
6 Cover the slow cooker with the lid
7 Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked
8 Check that the chicken reaches an internal temperature of 165 degrees Fahrenheit
9 Remove the lid and gently shred or slice the chicken
10 Stir the chicken into the creamy gravy until evenly coated
11 Let the mixture cook uncovered for another 10 minutes if a thicker sauce is desired
12 Serve warm over mashed potatoes rice or noodles
Prep Time: 5 minutes | Cooking Time: 6 hours | Total Time: 6 hours 5 minutes
Kcal: 360 per serving | Servings: 6

Ground Beef CasseroleIngredients:1 pound ground beef1 medium onion finely chopped1 green bell pepper diced2 cloves garli...
10/13/2026

Ground Beef Casserole
Ingredients:
1 pound ground beef
1 medium onion finely chopped
1 green bell pepper diced
2 cloves garlic minced
1 tablespoon olive oil
1 can 14 and 1 half ounces diced tomatoes
1 can 8 ounces tomato sauce
2 cups cooked pasta
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 half teaspoon paprika
1 half teaspoon salt
1 quarter teaspoon black pepper
1 and 1 half cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
Directions:
1 Preheat the oven to 375 degrees Fahrenheit
2 Lightly grease a 9 by 13 inch baking dish
3 Heat the olive oil in a large skillet over medium heat
4 Add the chopped onion and diced green bell pepper
5 Cook for 4 to 5 minutes until the vegetables begin to soften
6 Add the minced garlic and cook for 30 seconds until fragrant
7 Add the ground beef
8 Cook for 6 to 8 minutes breaking it apart with a spoon until browned and fully cooked
9 Drain any excess grease if needed
10 Add the diced tomatoes and tomato sauce
11 Stir in the Italian seasoning garlic powder paprika salt and black pepper
12 Simmer for 5 minutes until the sauce thickens slightly
13 Add the cooked pasta to the skillet
14 Stir until the pasta is evenly coated with the beef and tomato mixture
15 Transfer the mixture to the prepared baking dish
16 Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top
17 Cover the baking dish with foil
18 Bake for 20 minutes
19 Remove the foil
20 Continue baking for 10 to 15 minutes until the cheese is melted and bubbling
21 Remove the casserole from the oven
22 Let it rest for 5 minutes
23 Sprinkle with chopped fresh parsley
24 Serve warm
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 520 per serving | Servings: 6

Sugarfire Dr Pepper Apple JellyIngredients:2 cups apple juice2 cups Dr Pepper1 tablespoon fresh lemon juice
10/13/2026

Sugarfire Dr Pepper Apple Jelly
Ingredients:
2 cups apple juice
2 cups Dr Pepper
1 tablespoon fresh lemon juice

Pineapple Cowboy Saltine CrackersIngredients:2 sleeves saltine crackers1 half cup butter melted1 quarter cup pineapple j...
10/13/2026

Pineapple Cowboy Saltine Crackers
Ingredients:
2 sleeves saltine crackers
1 half cup butter melted
1 quarter cup pineapple juice
1 quarter cup finely chopped cowboy candy jalapenos
2 tablespoons cowboy candy syrup
1 tablespoon ranch seasoning
1 teaspoon garlic powder
1 half teaspoon onion powder
1 half teaspoon smoked paprika
1 quarter teaspoon black pepper
Directions:
1 Preheat the oven to 250 degrees Fahrenheit
2 Line a large baking sheet with parchment paper
3 Arrange the saltine crackers in a single layer on the prepared baking sheet
4 In a small bowl combine the melted butter pineapple juice cowboy candy syrup ranch seasoning garlic powder onion powder smoked paprika and black pepper
5 Stir until the glaze is evenly combined
6 Add the finely chopped cowboy candy jalapenos
7 Stir again until evenly distributed
8 Brush or spoon a thin layer of the pineapple jalapeno mixture over each cracker
9 Make sure the crackers are lightly coated without becoming overly soaked
10 Bake for 15 minutes
11 Remove the baking sheet from the oven
12 Carefully turn the crackers
13 Brush the second side lightly with any remaining glaze
14 Return the crackers to the oven
15 Bake for another 10 to 15 minutes until crisp and lightly golden
16 Remove the crackers from the oven
17 Let them cool completely on the baking sheet
18 Transfer to an airtight container
19 Serve at room temperature
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 190 per serving | Servings: 8

Spicy Horseradish Pickled Red OnionsIngredients:2 large red onions thinly sliced1 cup white vinegar1 half cup water2 tab...
10/12/2026

Spicy Horseradish Pickled Red Onions
Ingredients:
2 large red onions thinly sliced
1 cup white vinegar
1 half cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 tablespoon prepared horseradish
1 teaspoon red pepper flakes
1 teaspoon black peppercorns
2 cloves garlic thinly sliced
1 half teaspoon mustard seeds
Directions:
1 Place the thinly sliced red onions in a clean heatproof jar or container
2 Add the sliced garlic black peppercorns mustard seeds and red pepper flakes
3 In a medium saucepan combine the white vinegar water granulated sugar kosher salt and prepared horseradish
4 Place the saucepan over medium heat
5 Stir until the sugar and salt are completely dissolved
6 Bring the brine to a gentle simmer
7 Simmer for 2 minutes
8 Remove the saucepan from the heat
9 Carefully pour the hot brine over the onions
10 Press the onions down gently so they are fully submerged
11 Let the jar cool to room temperature
12 Cover tightly
13 Refrigerate for at least 1 hour before serving
14 For the best flavor refrigerate overnight
15 Stir or gently shake the jar before serving
16 Serve chilled on sandwiches burgers tacos or snack boards
17 Keep refrigerated and use within 2 weeks
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 1 hour 20 minutes
Kcal: 25 per serving | Servings: 8

Hawaiian Cheesecake SaladIngredients:8 ounces cream cheese softened1 half cup powdered sugar1 teaspoon vanilla extract1 ...
10/12/2026

Hawaiian Cheesecake Salad
Ingredients:
8 ounces cream cheese softened
1 half cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup crushed pineapple well drained
1 cup strawberries sliced
1 cup blueberries
1 cup diced mango
1 cup sliced kiwi
1 cup seedless grapes halved
1 half cup shredded coconut
1 half cup chopped macadamia nuts
Directions:
1 Place the softened cream cheese in a large mixing bowl
2 Add the powdered sugar and vanilla extract
3 Beat until smooth and creamy
4 In a separate chilled bowl whip the heavy cream until stiff peaks form
5 Gently fold the whipped cream into the cream cheese mixture
6 Continue folding until the cheesecake dressing is light and smooth
7 Add the pineapple strawberries blueberries mango kiwi and grapes
8 Add the shredded coconut and chopped macadamia nuts
9 Fold gently until all of the fruit is evenly coated with the cheesecake dressing
10 Cover the bowl tightly
11 Refrigerate for at least 1 hour to allow the salad to chill and the flavors to blend
12 Remove from the refrigerator
13 Stir gently before serving
14 Serve chilled
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 20 minutes
Kcal: 350 per serving | Servings: 8

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