Kyra's Kitchen, 1200 Broad Ave, Findlay, OH (2026)

05/29/2026

Oven-Baked Beef and Bean Casserole

1 ½ pounds ground beef
Salt and pepper, to taste
1 28-ounce can Country Style baked beans
8 slices cooked bacon, chopped
1 medium yellow onion, cut

Preheat your oven to 375°F (190°C). Spray a 9x9-inch baking dish with cooking spray. Season the ground beef in a large bowl with the salt and pepper. Use your hands to gently mix until the seasoning is evenly distributed, being careful not to overwork the meat so it stays tender. Divide the seasoned ground beef into four equal portions and shape each portion into a flat patty about 3/4 inch thick. Arrange the patties in a single layer in the bottom of the glass baking dish, leaving a little space between them so the beans can flow around the edges.Scatter the thinly sliced onion evenly over and around the raw beef patties in the dish. Open the cans of baked beans and pour evenly over the patties and onions in the glass baking dish, making sure all of the patties are covered with beans and sauce. Sprinkle with bacon and bake, uncovered, for 40 to 50 minutes, or until the beef patties are fully cooked through and reach an internal temperature of 160°, and the bean mixture is bubbling around the edges. If you’d like a slightly thicker, more caramelized top, switch the oven to broil for 2 to 3 minutes, watching closely so the sugars in the beans don’t burn. Carefully remove the glass baking dish from the oven and let the casserole rest for about 5 to 10 minutes. This allows the bubbling sauce to settle and makes it easier to serve. Spoon a beef patty and plenty of beans and onions onto each plate, and serve warm.

Loaded Potato Salad

3 pounds (about 10 small/med) red skinned potatoes
1 package of bacon cooked
1 cup mayonnaise
1 cup sour cream
2 cups shredded cheddar cheese
5 green onions, chopped
1 teaspoon garlic powder
1teaspoon onion powder
½ teaspoon smoked paprika

First cut the potatoes into bite size pieces and place them in a large pot of lightly salted water. Place the pot on the stove and heat over high heat to boiling. Once boiling reduce heat to a simmer and simmer for 8-12 minutes or until fork tender. Once the potatoes are done cooking, place them in a colander and rinse with cold water to cool completely. Set aside and let drain. While the potatoes are cooking, slice the green onions into thin pieces, cutting about halfway up the green part. Crumble bacon into small pieces. In a large bowl, combine mayonnaise, sour cream, onion powder, garlic powder and smoked paprika and stir until well mixed. Add the potatoes to the mayonnaise mixture and stir to coat. Add in green onions, bacon, and shredded cheese, fold until everything is evenly mixed. Taste and add in salt and pepper if desired. Cover tightly and chill until ready to serve.
Oreo Cheesecake Bites

22 Oreo cookies (Chop 6 of them into small pieces)
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
2 eggs
1/2 cup sour cream

Preheat the oven to 325°F. Place cupcake paper liners into a muffin tin pan. Add one Oreo cookie into each paper cup, set aside. Add softened cream cheese and sugar to a medium mixing bowl. Beat on medium speed using an electric mixer, add vanilla and eggs. Mix well, no lumps, add sour cream, mix until combined. Tap the bowl against your countertop a few times to release any large air bubbles. Fold in crushed Oreos. Spoon the batter on top of each Oreo, filling to the top. Place them in the oven and bake for about 20-25 minutes until the edges just start to turn brown. Note: the cheesecake is supposed to look pale, so you're not looking for golden brown. Remove from the oven and transfer to a cooling rack. Chill in the fridge for four hours or overnight. Enjoy! They can store them in the fridge for up to 5 days.

05/19/2026

Italian Stromboli

1 tube of Pillsbury pizza crust
8 slices deli ham
10 slices salami
12 slices sandwich pepperoni
2 cups mozzarella cheese
2 tablespoons butter
2 tablespoons minced garlic
1 teaspoon Italian seasoning
3 tablespoons grated Parmesan cheese

Preheat the oven to 350 degrees. Melt the butter in the microwave, then mix in the minced garlic, Italian seasoning and Parmesan cheese. Set aside. Line a baking sheet with parchment paper. Stretch the pizza crust on the prepared baking sheet to almost the size of the sheet. Begin layering the meats on the stretched crust starting with ham, followed by salami, and then pepperoni. Sprinkle the cheese over the top of the meat. Carefully roll the Stromboli lengthwise and ensure the seam is sealed well. Pinch and mold the ends of the dough to seal and tuck them under the Stromboli. Score the top of the Stromboli a few times with a serrated knife to allow steam to escape during baking. Spread the garlic butter mixture over the top of the Stromboli. Bake in the preheated oven for 20 to 25 minutes or until golden brown. Enjoy!

Frito Corn Salad

12 ounce bag frozen corn kernels, thawed
2 cups grated cheddar cheese
½ cup red onion finely diced
1 can black beans, drained and rinsed
1 cup mayonnaise
10.25 ounce bag Chili Cheese Fritos

In a large bowl, combine thawed corn, cheese, beans, and onions. Add in mayonnaise and stir until thoroughly combined. Just before serving, stir in crushed Fritos.

Ultimate Buckeye Graham Crackers

Graham Crackers (whole sheets, broken into halves)
1 cup creamy peanut butter
1 cup powdered sugar
4 tablespoons butter, softened
1½ cups chocolate chips
1 tablespoon vegetable oil
Optional toppings: crushed nuts or mini chocolate chips

Prepare the peanut butter filling by combining creamy peanut butter, powdered sugar and softened butter in a mixing bowl. Mix until smooth and creamy. Assemble the graham crackers by taking half a sheet and spreading a generous layer of the peanut butter mixture on top. Place another graham cracker half on top to create a sandwich. Chill the sandwiches by placing them on a baking sheet lined with parchment paper and popping them in the freezer for 10 minutes to firm up. Melt the chocolate in a microwave-safe bowl with vegetable oil. Microwave in 30-second intervals, stirring between each, until completely smooth. Dip the top of the cracker sandwiches, coating each graham cracker top in the melted chocolate, letting any excess drip off. Return them to the parchment-lined baking sheet. Decorate the wet chocolate coating with optional toppings like crushed nuts or mini chocolate chips. Finally, chill the coated crackers in the refrigerator for 15-20 minutes until the chocolate hardens. Enjoy!

05/08/2026

Slow Cooker Sweet and Sour Beef

3 pounds beef stew meat, cut into 1 to 1 ½ inch chunks
2 cups bottled sweet and sour sauce
1 cup dark brown sugar, packed

Place the beef stew meat into a six-quart slow cooker, spreading it out in an even layer so the pieces are fairly level. If any pieces are very large, cut them so they are all about the same size for even cooking. In a medium bowl, whisk together the sweet and sour sauce and the dark brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy. Pour the sweet and sour mixture evenly over the beef in the slow cooker, stir gently to make sure all the pieces are coated with the sauce. Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is very tender when pierced with a fork. During the last hour of cooking, stir once or twice to keep the sauce from sticking around the edges and to help it reduce evenly. If the sauce is not yet thick and sticky by the time the beef is tender, remove the lid, turn the slow cooker to HIGH, and cook uncovered for 20 to 30 minutes, stirring occasionally, until the sauce is glossy, dark reddish-brown, and clings to the beef chunks with caramelized edges. The finished dish should be rich, tangy-sweet, and sticky enough that it coats a spoon. Turn the slow cooker to WARM for serving. Serve the sweet and sour beef hot, spooned over rice, noodles, or potatoes.

Sweet Cake Like Corn Bread

1 13.25-ounce box yellow cake mix
1 cup water
½ cup vegetable oil
2 boxes Jiffy Corn Muffin Mix
⅔ cup milk
5 eggs

Preheat the oven to 350. Prepare a 9×13 pan with baking spray or oil. (If you use a glass pan you will probably cook the entire 35 minutes, in a dark/non-stick pan start checking around 27-30 minutes.) Mix all ingredients by hand, just until combined. Pour mixture into the prepared pan. Bake for 30-35 minutes until the top is golden and a toothpick inserted into the center comes out clean.

Butterfinger Grape Salad

4 pounds grapes red, green, or a combination
8 oz. sour cream
8 oz cream cheese softened
½ cup sugar
5-6 Butterfinger candy bars full-size
½ cup brown sugar

Crush the candy bars and mix with the brown sugar. Add the softened cream cheese, sour cream, and sugar to a large mixing bowl and mix together with an electric mixer until smooth and creamy. Fold in 3/4th of the Butterfinger/brown sugar mixture and stir to combine. Remove stems from grapes, rinsed and dry off with a paper towel. Add grapes to the Butterfinger mixture and mix until well coated. Pour into a serving dish or airtight container, top with remaining Butterfinger/brown sugar mix. Serve or store overnight. Enjoy!

05/01/2026

Creamy Italian Sausage Pasta

12 ounces pasta, penne, rigatoni, etc..
1 pound Italian sausage
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Pepper, to taste

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente, drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spatula (about 5-7 minutes). Once the sausage is cooked, stir in the minced garlic and Italian seasoning, cooking for an additional 1-2 minutes until fragrant. Pour in the heavy cream, stirring to combine. Allow it to simmer for a few minutes as you stir in the grated Parmesan cheese, ensuring the sauce is well blended and creamy. Add the cooked pasta to the sauce, mixing well to coat the noodles. Season with pepper, to taste. Enjoy!

Roasted Maple Cinnamon Sweet Potatoes

3 sweet potatoes, chopped into 1 inch cubes
2 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup
¼ teaspoon nutmeg
¼ teaspoon cinnamon
⅛ teaspoon clove
Salt and pepper, to taste

Heat oven to 425°. Spray a large baking pan with cooking spray. You could also just spray the cookie sheet with cooking spray. Combine the chopped sweet potatoes, olive oil, maple syrup, salt, pepper, cinnamon, nutmeg and clove in a mixing bowl. Stir together until all the potatoes are coated. Dump into the prepared pan, spreading out the potatoes to ensure that none are touching, and bake for 15-20 minutes. Stir the potatoes half way through cooking time.

Mocha Chocolate Brownies

1 stick butter, melted
1 cup cocoa powder
2 tablespoons instant coffee granules
½ teaspoon cinnamon
½ teaspoon salt
1 ¼ cup sugar
4 eggs
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup flour
1 cup dark chocolate chunks

Preheat your oven to 350 degrees. Spray a 9×9-inch baking pan with cooking spray. Place butter in a microwave-safe bowl, melt. In a medium bowl, whisk together unsweetened cocoa powder, instant coffee granules, cinnamon and salt until uniform. In a large bowl, whisk melted butter with granulated sugar until glossy. Stir in vanilla extract and then whisk in oil and eggs one at a time for a smooth batter. Gradually add the cocoa mixture to the wet ingredients. Fold gently using a spatula. Pour all-purpose flour over the batter and fold just until incorporated, try not to overmix. Add in the chocolate chunks and mix until evenly distributed. Spread the batter evenly in your prepared pan. Bake on the center rack for 25–30 minutes, or until a toothpick shows moist crumbs. Let brownies cool completely in the pan on a wire rack.

04/24/2026

Crock Pot Sloppy Joe Meatball Casserole

20-ounce bag Frozen Meatballs
15-ounce can Sloppy Joe Sauce
8 american cheese slices
10-ounces frozen tater tots
½ cup shredded cheese

Spray crockpot with cooking spray, spread meatballs in the bottom of a casserole crock pot. Spoon the sloppy joe sauce evenly across the top of the meatballs. Place the cheese slices evenly on the top of the sauce and spread the tater tots evenly on top of everything. Place a paper towel on top of the porcelain insert, cover and cook on low for 2 to 3 hours. Turn the oven onto a high broil, place the porcelain insert on the middle rack of the oven and broil for two minutes to crisp up the tater tots. Place the insert back into the cooker and serve. Enjoy!

Cucumber Salad

2 English Cucumbers
¼ cup purple onion
¼ cup olive oil
½ cup apple cider vinegar
¼ teaspoons mustard seed
¼ teaspoons poppy seed
¼ teaspoons ground clove
1 teaspoons dried basil
¼ teaspoons dried dill
1 tablespoon brown sugar
¼ cup sugar (or to taste)
Salt and pepper, to taste

Slice cucumbers, chop onion and place in a medium bowl. In a small bowl combine remaining ingredients and then pour over cucumbers and onion. Combine and refrigerator for at least 3 to 4 hours before serving.

No Bake Kahlua Chocolate Pie

1 store-bought Oreo crust
8 ounces whipped topping thawed
2 3.4-ounce instant chocolate pudding mixes (just the dry mix)
1 cup milk
¾ cup Kahlua
1 teaspoon vanilla extract

In a large bowl combine the whipped topping, dry pudding mixes, milk, Kahlua, and vanilla extract. Using a hand mixer, mix until smooth and you can no longer see pieces of the pudding mix. Pour into the pie crust. Refrigerate for at least four hours. Place in the freezer for 15 minutes right before serving (optional) to achieve nicer, cleaner, slices.

04/17/2026

Slow Cooker BBQ Country Style Ribs

3 pounds country style ribs, boneless or bone-in will work
1 ½ cups BBQ Sauce
¼ cup mustard
1 tablespoon minced garlic
2 teaspoons smoked paprika
cayenne pepper, to taste
2 teaspoons garlic powder
Salt and pepper, to taste

Place country style ribs in a slow cooker. Add cayenne, paprika, salt, pepper, garlic and toss to evenly coat the meat. Press the seasoning gently into the ribs. Smear on the mustard and pour the BBQ sauce over top of the meat to cover. Cook ribs for 6-8 hours on low for best results until easily falling apart with a fork. Transfer to a serving dish and cover with extra BBQ sauce from the slow cooker pot. You can broil them for 2-3 minutes until the sauce is bubbling if desired. Allow to rest for about 5 minutes before digging in!

Parmesan Roasted Baby Potatoes

1 ½ pounds baby potatoes, halved
1 stick butter, melted
1/3 cup grated parmesan cheese
Garlic and herb seasoning, to taste
pinch of salt

Preheat the oven to 400 degrees. Pour butter onto a large sheet pan. Tilt pan to spread all over the base. Sprinkle the parmesan cheese over the butter, sprinkle on the seasoning and season with some salt. Place potatoes cut side down onto the pan, pressing firmly into the cheese and spice mixture. Spray the tops of the potatoes with cooking spray. Bake potatoes for 25 to 30 minutes or until they are soft and the parmesan crust is nice and golden. Allow potatoes to cool in the pan for 5 minutes before using a spatula to remove potatoes. Enjoy!

Root Beer Float Brownies

1 1/3 cup all-purpose flour
1 cup cocoa powder
1 teaspoon kosher salt
12 oz semisweet chocolate chips
6 oz white chocolate chips
8 tablespoons butter, cubed
6 eggs
1 cup granulated sugar
1 cup brown sugar
4 teaspoons vanilla extract
16 oz root beer
For the frosting:
1/4 cup butter, softened
2 1/2 cups confectioners sugar
1/4 cup root beer
1/2 teaspoon root beer extract

Preheat the oven to 350 degrees. Grease a 9×13 baking dish with baking spray. In a medium-sized bowl, add flour, cocoa powder, and salt. Whisk to combine and set aside. In a medium-sized bowl, add semisweet chips, white chips and butter. Microwave in 20-30 second increments until just melted. Stir to combine well and set aside to cool slightly. Using an electric mixer (or by hand), mix eggs, white sugar, brown sugar and vanilla until combined well. Slowly mix in melted chocolate. Add the flour mixture and root beer alternately. Mix until just combined. Pour into the prepared dish and bake for 35-40 minutes or until the center is just set. Let cool completely before frosting. To make frosting, beat butter and one cup of confectioner's sugar at a time on medium speed until combined. Add root beer and root beer extract then continue mixing until frosting is smooth. Add frosting to top of cooled brownies and spread evenly. Enjoy!

04/10/2026

Shrimp Tacos with Slaw

6-8 medium tortillas
1 pound raw shrimp
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon taco seasoning
SLAW
1 16-ounce coleslaw mix
⅓ cup mayonnaise
3 tablespoons sour cream
1 tablespoon minced garlic
¼ cup chopped cilantro
2 tablespoons lime juice
Topping options: 1 avocado, cubed, diced tomatoes, feta cheese
1/3 cup cubed tomatoes

In a bowl, combine all the ingredients for the cilantro lime sauce, reserve some of the sauce, add the coleslaw to the remaining sauce and mix until well combined. Place in the refrigerator while making shrimp. In a skillet, heat oil and butter until hot. Once hot add the shrimp, sprinkle with some taco seasoning and cook for two minutes per side, or until pink and opaque. Warm the tortillas. Add the cabbage slaw, shrimp, avocado, tomatoes. Drizzle with more cilantro lime sauce and fresh lime juice. Enjoy!

Italian Grinder Tortellini Salad

2 cups cheese tortellini
1 cup cherry tomatoes, halved
1 cup seedless cucumber, diced
½ cup red onion, diced
1 cup pepperoni, sliced
½ cup provolone cheese, cubed
¼ cup black olives, sliced
¼ cup Italian dressing
Salt and pepper, to taste
Italian seasoning, to taste

Cook the cheese tortellini according to package instructions. Drain and rinse with cold water to cool. Combine the cooled tortellini, cherry tomatoes, cucumber, onion, pepperoni, provolone cheese, and black olives in a large bowl. Drizzle with Italian dressing and toss to combine, ensuring everything is evenly coated. Season with salt, pepper and Italian seasoning, to taste. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld beautifully then Enjoy!

Fruity Pebbles Krispie Treats

8-10 cups Fruity Pebbles Cereal
16 ounces mini marshmallows
4 tablespoons butter
1 teaspoon vanilla

Prep a 9×9 inch pan by spraying with non-stick cooking spray or butter, or line it with parchment paper. In a large saucepan, melt the butter over low heat. Add the marshmallows and stir continuously until fully melted and smooth (about 3-5 minutes). Stir in the optional vanilla extract and salt. Remove the pan from the heat and gently fold in the Fruity Pebbles cereal. Ensure all the cereal pieces are evenly coated with the marshmallow mixture. Working quickly so the cereal doesn't start to firm up, pour the mixture into the prepared pan. Press it down evenly using a lightly greased spatula or hands. This will help ensure the cereal doesn't stick. Allow the treats to cool completely in the pan for about an hour before cutting them into squares. You can also let them firm up in the fridge. Cut into squares and enjoy!

04/03/2026

Dill Pickle Egg Salad

6 eggs
2 whole dill pickles, finely chopped
1 ½ tablespoon yellow mustard
½ cup real mayonnaise
¼ teaspoon paprika
pinch cayenne pepper
2 sprigs fresh dill, chopped with large portion of stems removed
1 tablespoon fresh chopped parsley
Serve with - croissants, sliced in half

Bring a large pot of water to a medium boil. Carefully lower in eggs. Boil for 10 minutes. Turn off heat and let sit for an additional 10 minutes. While eggs are cooking, chop pickles and add them to a large mixing bowl. Add mustard, mayo, cayenne pepper, paprika, fresh dill and parsley. Stir to combine. Peel eggs and separate the cooked yolks from the egg whites. Chop egg whites into small pieces and add to the mixing bowl. Put cooked yolks in a small bowl and smash them to a powdery texture using a fork, then add yolks to the large mixing bowl. Fold everything together to combine. Serve egg salad on a croissant as a sandwich.

Million Dollar Deviled Eggs

6 eggs
3 tablespoons mayonnaise
1 tablespoon sweet pickle juice
1 tablespoon butter room temperature or softened
2 slices bacon cooked and crumbled
1 teaspoon mustard
salt and pepper to taste
paprika to garnish optional

Place the eggs in a pot in a single layer covered with about an inch of cold water. Bring the water to a boil, cover the eggs, and let them gently boil for 10 minutes. Remove the eggs from the water and immediately immerse them in cold water for a few minutes to make them easier to peel. Slice the eggs in half lengthwise and remove the yolk to a medium mixing bowl. Add the mayonnaise, pickle juice, butter, bacon pieces, mustard, salt, and pepper to the mixing bowl and mix until smooth. Pipe or spoon the yolk mixture back into the egg whites and sprinkle with paprika before serving.

Creamy Cobb Pasta Salad

1 pound rotini pasta
1⁄2 cup mayonnaise
6 tablespoons buttermilk
4 tablespoons sour cream
2 teaspoons dried dill
1 teaspoon garlic powder
1⁄2 teaspoon salt
1 teaspoon onion powder
2 teaspoons red wine vinegar
2 hard-boiled eggs, chopped
1 pint cherry tomatoes, halved
6 slices cooked bacon, drained and chopped
4 ounces crumbled blue cheese

Bring a large pot of water to a rolling boil, season with salt and add pasta, cook for 8 to 10 minutes. Rinse the pasta under cold water to cool. Add mayo, buttermilk, sour cream, dill, garlic powder, salt, onion powder and red wine vinegar to a mason jar. Seal jar and shake until combined. Toss pasta with dressing. Add chopped eggs, tomatoes, bacon and blues cheese. Season to taste with salt and pepper. Chill until ready to serve.

03/27/2026

Ham & Cheese Butter Swim Biscuits

1 stick salted butter
2 3/4 cups all-purpose flour
4 1/2 teaspoons baking powder
2 teaspoons granulated sugar
1 teaspoon granulated garlic
1 teaspoon salt
8 ounces sharp cheddar cubed
2 cups diced ham
1/4 cup diced chives
2 cups buttermilk

Preheat your oven to 450°F. Add the butter to a 10 inch cast iron skillet or deep 9×9 pan. Place in the oven while the oven is preheating, until the butter is melted. Meanwhile, mix the dry ingredients in a large bowl, add the ham, cheese and chives, stir and mix in the buttermilk just until combined, do not overmix. Spread the dough over the melted butter, using a knife, slice the biscuit dough into 8 pieces. Bake at 450° for 20-30 minutes until the top is golden and a toothpick inserted in the center comes out clean. Allow the biscuits to rest for 5 to 10 minutes before slicing and serving.

Strawberry Crackle Salad

2 cups fresh strawberries, sliced
1 cup whipped topping
1 cup cream cheese, softened
1/2 cup powdered sugar
1 cup crushed pretzels
1/2 cup butter, melted
1/4 cup granulated sugar

In a mixing bowl, combine the softened cream cheese and powdered sugar until smooth. Fold in the whipped topping. In another bowl, mix the crushed pretzels, melted butter, and granulated sugar to create the crunchy topping. Layer the sliced strawberries in a serving dish. Spread the cream cheese mixture over the strawberries. Top with the pretzel mixture evenly. Chill in the refrigerator for at least 2 hours before serving.

Bacon with Brown Sugar Glaze

12 slices thick-cut bacon
1 cup packed brown sugar
2 tablespoons unsalted butter, melted
½ teaspoon pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 tablespoon pancake syrup (optional)

Preheat your oven to 375°. Line a baking sheet with parchment paper. Place a wire rack on top of the baking sheet and arrange the bacon slices in a single layer without overlapping. In a mixing bowl, combine brown sugar, melted butter, pepper, smoked paprika, garlic powder, and add syrup if using. Using a pastry brush, generously coat one side of each bacon slice with the glaze. Bake for 10 minutes, then carefully flip each slice and brush the other side with the glaze. Continue baking for another 10 minutes, watching closely to avoid burning. The bacon should be crispy on the edges and slightly chewy in the center. Remove from the oven and let the bacon cool on the wire rack for five minutes to allow the glaze to harden into a crunchy shell. Enjoy!

03/20/2026

Slow Cooker Ham and Potatoes

2.5 pounds little red potatoes, cut in half
2 cups cooked ham, diced
1 medium onion, diced
1 tablespoon minced garlic
1 10.5-ounce can of condensed cream of mushroom soup
1 cup chicken broth
2 cups shredded cheddar cheese
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon smoked paprika

Grease the insert of a 6-quart slow cooker with non-stick spray. Arrange half of the potatoes on the bottom of the slow cooker. Top with half of the diced ham and half of the diced onion. In a medium bowl, whisk together the soup, chicken broth, minced garlic, black pepper, garlic powder, and paprika until well combined. Pour half of the sauce mixture over the ingredients in the slow cooker and sprinkle with one cup of the cheese. Repeat the layers with the remaining potatoes, ham, onion, and sauce. Top with the remaining one cup of cheese. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until the potatoes are tender. Let the dish rest for a few minutes before serving.

Hot Honey Roasted Carrots

2 pounds carrots
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
½ teaspoon salt
⅛ teaspoon black pepper
½ cup water
¼ cup hot honey
½ teaspoon smoked paprika
1 tablespoon apple cider vinegar

Preheat your oven to 425°F. Peel and chop the carrots into even-sized pieces. Toss them in a mixing bowl with olive oil, salt, and black pepper. Spread on a baking tray with water added, ensuring they’re not overlapping. Bake for 20 minutes. While baking, make the hot honey glaze by combining hot honey, smoked paprika, and a pinch of salt in a small saucepan over medium heat for about 2–3 minutes. Stir in apple cider vinegar after removing from heat. After 20 minutes, drain excess water from the carrots and toss them with half of the hot honey glaze and minced garlic. Return to the oven for another 20 minutes or until tender and caramelized. Serve with the remaining hot honey glaze.

Carrot Cake Roll

Carrot Cake Mix
6 large Eggs
¼ cup vegetable oil
¼ cup water
Filling
½ cup butter, room temperature
3 cup powdered sugar
½ pkg cream cheese, softened
1-4 tbsp heavy cream
Garnish with powdered sugar, if desired

Preheat the oven to 350 degrees. Spray a 10 x 15 x 1 inch jelly roll pan with nonstick cooking spray. Cut parchment paper to fit the pan. Spray the parchment paper with some more cooking spray. Add the cake mix, oil, and water in a large mixing bowl. Beat on low for 30 seconds. With a rubber spatula scrape the sides and bottom of the mixing bowl. Increase the speed to medium for 1 minute. Pour the batter onto the prepared pan, you may not need all the batter and evenly spread the batter throughout the pan. Bake for 15 to 20 minutes. Insert a toothpick in the center of the cake to make sure the cake is done. Place a sheet of parchment paper on a countertop. Toss powdered sugar on the parchment paper. Once baked, remove from the oven, and promptly turn the cake out onto the prepared sheet of parchment paper. Quickly roll the cake in the parchment paper. Set on the counter to cool for a couple of hours. Filling: Add the cream cheese and butter to a mixing bowl. Use an electric mixer to cream the cream cheese and butter. Beat for 3-4 minutes. Keep beating and add in the powdered sugar, one cup at a time. If the filling is too thick add a tablespoon of milk at a time. To assemble the cake, slowly unroll the cake, carefully peel off the parchment paper. Dump the filling onto the cake. Spread the filling on the cake. Make sure that the filling is spread to all the corners of the cake. Reroll the cake carefully, wrap in plastic wrap and foil and place in the refrigerator overnight. Cut and serve!

Kyra's Kitchen

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