Delicious Recipe Ideas

06/14/2026

BLACKBERRY COBBLER

Ingredients:
2 1/2 c blackberries, washed
1 c sugar
1 c flour
2 t baking powder
1/2 t salt
1 c milk
1/2 c butter, melted

Directions:
Preheat oven to 350

Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes.

Stir together the flour, baking powder, salt, and milk with a wooden spoon.

Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.

Pour batter into medium baking dish and smooth it out.

Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake for 45 minutes to an hour, depending on how golden you prefer it to be.

Let it cool for 5 minutes so it will hold its shape.

06/06/2026

TRIPLE LEMON POKE CAKE

Cake:
1 Lemon Box Cake Mix

Prepare the cake mix in a 9×13 pan, according to the box instructions.

Lemon Glaze:
1/4 cups freshly squeezed lemon juice
1 cup powdered sugar

Mix together.
When the cake comes out of the oven, immediately poke holes all around the cake.
Pour the lemon glaze slowly over the entire cake. Spread to edges. Let cool before next step.

Topping:
1 -3.4oz lemon pudding mix
1 cup milk
8oz tub Cool Whip

Mix lemon pudding with 1 cup of milk until firm. Add Cool Whip and whip together.
Once cake has cooled, spread topping over entire cake. Enjoy!!

06/06/2026

TROPICAL BLACK BEAN SALAD

Ingredients:
1 15oz can black beans, rinsed and drained
1 large ripe mango, peeled and diced
1 large ripe avocado, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1 jalapeño, minced (optional)
1/2 cup fresh cilantro, chopped

For the Lime Dressing:
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and black pepper to taste

Directions:
In a large serving bowl, combine the rinsed black beans, diced mango, diced avocado, diced red bell pepper, finely chopped red onion, and minced jalapeño (if using).

In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper until well combined.

Pour the dressing over the salad ingredients. Add the chopped cilantro.

Toss gently to combine everything, being careful not to mash the avocado.

Taste and adjust seasoning if needed.

Serve immediately or chill for up to an hour (avocado may brown slightly if made too far ahead).

06/06/2026

CHICKEN PASTA

Ingredients:
1 lb cooked chicken breast; chopped
12 oz Rotini pasta
1 cup mayonnaise
2 tbsp red wine vinegar
1/2 tsp each salt, pepper, oregano, thyme
1 tsp each onion powder and garlic powder
1/4 tsp red pepper flakes
1/3 cup sun-dried tomatoes chopped
1 tbsp oil from the sun dried tomatoes
1/3 cup Parmesan cheese (plus more for topping)
1/2 red onion; chopped
1 heaping cup cherry tomatoes; sliced
1 cup fresh spinach; chopped
8 pieces of cooked bacon; chopped

Directions:
Cook pasta following the directions on the package. Drain and rinse with cold water and set aside.

In a large bowl, mix together mayo, red wine vinegar, salt, pepper, oregano, thyme, onion powder, garlic powder, and red pepper flakes.

Add 1/3 cup chopped sun dried tomatoes and 1 tbsp of the oil from the jar.

Add Parmesan cheese and stir well.

Add the cooked pasta, chopped red onions, chopped spinach, tomatoes, and the bacon.

Stir everything together well and top the pasta salad with a little bit more Parmesan cheese.

Serve immediately or chill in the refrigerator for an hour.

Enjoy!!

05/23/2026

CAPRESE SALAD

Ingredients:
For Dressing:
1/2 c virgin olive oil, plus more to drizzle
3 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano leaves; chopped
1 garlic clove; minced

For Pasta Salad:
8 oz fusilli pasta or penne pasta
8 oz small mozzarella balls
3 c cherry tomatoes; halved
1/3 cup fresh basil leaves; chopped

Directions:
In a measuring cup or mason jar, combine olive oil, lemon juice, garlic, salt, pepper, and oregano and whisk until emulsified, or cover and shake thoroughly if using a mason jar.
Set aside.

Bring a large pot of water to a boil, then moderately salt the water.

Add pasta and cook, stirring occasionally, until just al dente.

Rinse with cold water to stop the cooking, then drain well and toss lightly with olive oil to prevent sticking.

In a large mixing bowl, add halved tomatoes and mozzarella balls.

Add the cooled pasta.

Once ready to serve, pour dressing over your salad ingredients and toss to coat.

Stir in the basil just before serving.

05/21/2026

CREAM CHEESE PEPPER JELLY APPETIZER

Ingredients:
8 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup pepper jelly
1 package of mini phyllo pastry cups (15 cups)
Fresh herbs for garnish (optional)

Directions:
Preheat oven to 350F

In a mixing bowl, combine the softened cream cheese, sour cream, chopped chives, chopped parsley, garlic powder, salt, and pepper.

Mix until smooth and well combined.

Spoon the cream cheese mixture into each mini phyllo pastry cup, filling them generously.

Top each filled cup with a spoonful of pepper jelly.

If desired, place the filled cups on a baking sheet and warm them in the oven for about 5-7 minutes, just until the cream cheese is slightly softened.

Remove from the oven and let cool for a minute.

Garnish with additional fresh herbs if desired before serving.

Enjoy!!

05/18/2026

What a great 🇺🇸 dessert bar idea!!
Assemble your own with angel food cake, berries and cool whip!! 😋

05/16/2026

STUFFED MUSHROOMS

Ingredients:
20 medium to large cremini mushrooms or white button mushrooms stems removed and set aside
1 tablespoon olive oil
1 tablespoon butter
1 lb. ground Italian sausage
1 small sweet onion finely chopped
3 cloves garlic minced
½ teaspoon marjoram
½ teaspoon salt
½ teaspoon fresh ground black pepper
6 ounces cream cheese softened and cut in small cubes
¾ cup finely grated Parmesan cheese
¼ cup Italian breadcrumbs
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 350F

Wash the mushrooms lightly and promptly dry them thoroughly with paper towels.

Heat the olive oil and melt the butter in a large skillet over medium heat. Add the sausage and brown it.

When the sausage is about halfway browned, add the chopped onion and cook for several minutes.

Reduce the heat to low and add the garlic, marjoram, sea salt, and fresh ground black pepper. Cook for 1 minute, stirring constantly.

Remove from the heat and let the mixture cool.

Add the sausage mixture to a large bowl with the cream cheese, Parmesan cheese, breadcrumbs, and 1 1/2 tablespoons parsley.

Stir to combine and spoon or scoop the sausage mixture into the mushroom caps.

Sprinkle with remaining parsley and bake uncovered for 20 minutes.

Enjoy!!

05/15/2026

GREEK CHICKEN FLATBREAD

Ingredients:
2 boneless chicken breasts, sliced thin
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
½ tsp paprika
Juice of ½ lemon
Salt/pepper to taste
2 soft flatbreads
½ cup tzatziki
½ cup diced cucumbers
½ cup cherry tomatoes, halved
¼ cup thinly sliced red onion
⅓ cup crumbled feta cheese
1 tbsp chopped fresh dill


Directions:
In a bowl, mix chicken with olive oil, garlic powder, oregano, paprika, lemon juice, salt, and pepper. Marinate for 15–30 minutes.

Heat a skillet over medium high heat. Add chicken and cook 3–4 minutes per side until golden and fully cooked. Remove from heat.

Warm the flatbreads in a dry skillet or microwave until soft.

Spread tzatziki on each flatbread. Layer with chicken, cucumbers, tomatoes, red onion, and feta.

Top with fresh dill.

Slice and serve immediately.

Enjoy!!

05/09/2026