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Winona Grace, 11215 N 30th Street, Aligarh (2026)

19/10/2026

Fluffy Mini Sausage Pancake Bites

These delicious bite-sized pancakes are golden, soft, and filled with savory breakfast sausage. With a hint of vanilla and warm maple syrup, they're the perfect sweet-and-savory treat for breakfast, brunch, or busy mornings!

Ingredients

- 1 cup pancake mix
- ¾ cup milk
- 1 large egg
- 1 tbsp melted butter
- ½ tsp vanilla extract
- ½ cup cooked breakfast sausage, crumbled
- Maple syrup, for serving

Directions

1. In a mixing bowl, whisk together the pancake mix, milk, egg, melted butter, and vanilla extract until just combined.

2. Preheat your mini pancake bite maker according to the appliance instructions and lightly grease the cooking wells.

3. Spoon a small amount of pancake batter into each well.

4. Add a little cooked, crumbled sausage to the center of each portion, then cover with another small spoonful of batter.

5. Close the pancake bite maker and cook for approximately 3–5 minutes, or until the bites are golden brown, fluffy, and fully cooked.

6. Carefully remove the pancake bites and let them cool slightly.

7. Serve warm with maple syrup for dipping or drizzling. Enjoy!

Cooking Tips

- Fluffy pancakes: Avoid overmixing the batter for a soft texture.
- Perfect shape: Don't overfill the wells because the batter expands while cooking.
- Extra flavor: Add a pinch of cinnamon for a warm, sweet touch.
- Easy breakfast: Prepare a batch ahead of time and reheat when needed.

Prep Time: 10 minutes
Cook Time: 3–5 minutes per batch
Servings: Varies by pancake bite maker

19/10/2026

Cheesy Beef Taco Crescent Pinwheels

These crispy, golden taco pinwheels are filled with seasoned ground beef, creamy cheese, melted cheddar, and flavorful tomatoes with green chilies. Wrapped in buttery crescent dough, they're perfect for parties, game-day snacks, or an easy family appetizer!

Ingredients

- 1 lb ground beef
- 1 packet taco seasoning
- ¼ cup water
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes with green chilies, well drained
- 1 tbsp fresh cilantro, chopped, optional
- Salsa and sour cream, for dipping

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Cook the ground beef in a skillet over medium heat until fully browned. Drain excess grease.

3. Add the taco seasoning and water. Stir and simmer for 2–3 minutes until the liquid is absorbed. Let cool slightly.

4. Unroll the crescent dough onto a lightly floured surface and press the seams together to form a rectangle.

5. Spread the softened cream cheese evenly over the dough, leaving a small border around the edges.

6. Sprinkle the seasoned ground beef over the cream cheese, followed by shredded cheddar and drained tomatoes with green chilies.

7. Starting from one long side, carefully roll the dough into a tight log, keeping the filling inside.

8. Refrigerate for 10–15 minutes if desired, then slice into 12–16 evenly sized pinwheels.

9. Arrange the pinwheels cut-side up on the prepared baking sheet, leaving space between each piece.

10. Bake for 15–20 minutes, until the crescent dough is golden brown and fully cooked and the cheese is melted.

11. Let cool slightly, garnish with fresh cilantro if desired, and serve warm with salsa and sour cream.

Cooking Tips

- Drain the beef and tomatoes well to prevent soggy pastry.
- Chill the rolled dough before slicing for neat pinwheels.
- Avoid overfilling to keep the filling inside.
- Add extra cheddar for a cheesier filling.
- Serve warm for the best flaky texture and melted cheese.

Bake Temperature: 375°F (190°C)
Bake Time: 15–20 minutes
Optional Chill Time: 10–15 minutes
Servings: 12–16 pinwheels

17/10/2026

How to mix your own spices instead of buying expensive packets every time!

17/10/2026

Slow Cooker Cheesy Kielbasa and Hash Brown Casserole

A rich and comforting crockpot casserole loaded with smoky kielbasa, tender diced hash browns, creamy chicken soup, and melted sharp cheddar cheese. This easy, satisfying dish is perfect for busy weeknights or a cozy family dinner!

Ingredients

- 1 bag Ore-Ida Diced Hash Brown Potatoes
- 1 package Hillshire Farm Polska Kielbasa, sliced
- 2 cups Kraft Sharp Cheddar Cheese, shredded
- 1 can Campbell's Cream of Chicken Soup
- 1 cup Daisy Sour Cream
- 1 yellow onion, diced
- ½ tsp McCormick Black Pepper

Directions

1. Spread the frozen diced hash brown potatoes evenly across the bottom of your slow cooker.

2. Add the sliced kielbasa and diced yellow onion over the potatoes.

3. In a mixing bowl, combine the cream of chicken soup and sour cream until smooth.

4. Pour the creamy mixture over the potatoes and sausage, spreading it evenly.

5. Sprinkle the shredded sharp cheddar cheese and black pepper over the ingredients.

6. Cover and cook on LOW for 5–6 hours or HIGH for approximately 3 hours, until the potatoes are tender and the casserole is hot and creamy.

7. Gently stir everything together until the melted cheese and creamy sauce are evenly combined.

8. Serve hot and enjoy this hearty, cheesy kielbasa and potato casserole!

Cooking Tips

- Extra vegetables: Add diced bell peppers or sweet corn for more flavor and color.
- Sausage options: Substitute your favorite smoked sausage for a different taste.
- Extra cheesy: Sprinkle additional cheddar over the top before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Serving suggestion: Pair with steamed vegetables or a fresh green salad.

Prep Time: 10–15 minutes
Cook Time: 5–6 hours on LOW or 3 hours on HIGH
Servings: Approximately 6–8

06/10/2026

Strawberry Cheesecake Cookie Tacos

Ingredients:

- 1 tube refrigerated sugar cookie dough
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla
- 1 cup whipped topping
- 1 cup diced strawberries
- ½ cup strawberry jam
- ¼ cup graham cracker crumbs

Instructions:

1. Preheat oven to 350°F.
2. Slice cookie dough, flatten into circles, and bake for 8–10 minutes.
3. While warm, shape cookies over a taco mold or upside-down muffin tin. Cool completely.
4. Beat cream cheese, powdered sugar, and vanilla until smooth.
5. Fold in whipped topping.
6. Pipe filling into the cooled cookie shells.
7. Top with strawberries and drizzle with strawberry jam.
8. Sprinkle with graham cracker crumbs and serve.

06/10/2026

BBQ Corn & Chicken Tater Tot Bake

Ingredients:

- 3 cups shredded cooked chicken
- 1½ cups corn, drained
- 1½ cups shredded cheddar cheese
- ½ cup BBQ sauce
- ½ cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1 bag (32 oz) frozen tater tots
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F and grease a 9×13-inch baking dish.
2. Mix chicken, corn, sour cream, 1 cup cheese, BBQ sauce, bacon, garlic powder, onion powder, salt, and pepper.
3. Spread mixture into the baking dish.
4. Top with remaining cheese and arrange tater tots in a single layer.
5. Bake for 35–40 minutes, until tots are crispy and filling is bubbly.
6. Drizzle with extra BBQ sauce and top with green onions and bacon.
7. Serve hot.

05/10/2026

Slow Cooker Beef & Gravy

Ingredients:

- 2–3 lbs beef stew meat
- 1 packet au jus gravy mix
- 1 packet onion soup mix
- 1 packet ranch seasoning
- ½ cup butter
- Mashed potatoes, for serving

Instructions:

1. Add beef to the slow cooker.
2. Sprinkle au jus mix, onion soup mix, and ranch seasoning over the beef.
3. Place butter on top. Do not add water.
4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender.
5. Stir well to coat the beef in the gravy.
6. For thicker gravy, cook uncovered for 15–20 minutes.
7. Serve over warm mashed potatoes.

05/10/2026

Ham & Cheese Pull-Apart Biscuit Ring

Ingredients:

- 1 can refrigerated buttermilk biscuits
- 1½ cups diced ham
- 1 cup shredded cheddar cheese
- 6 slices Swiss cheese, cut into pieces
- 3 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- 1 tbsp Parmesan cheese

Instructions:

1. Preheat oven to 375°F and grease a Bundt pan.
2. Cut each biscuit in half and fill with ham and cheese.
3. Arrange the filled biscuits around the Bundt pan.
4. Mix melted butter, garlic powder, Italian seasoning, and Parmesan.
5. Brush the butter mixture over the biscuits.
6. Bake for 25–30 minutes, until golden and cooked through.
7. Cool for 5 minutes, then turn onto a plate and serve warm.

03/10/2026

Chicken Pot Pie Pumpkin Hand Pies

Ingredients:

- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup whole milk
- 2 cups cooked shredded chicken
- ¾ cup frozen peas and carrots
- ½ cup corn
- ½ tsp dried thyme
- ½ tsp garlic powder
- ¼ tsp black pepper
- Salt, to taste
- 2 refrigerated pie crusts
- 1 large egg
- 1 tbsp water
- Extra pie crust scraps, for decoration
- Small pretzel pieces or pastry stems, optional
- Parsley or chives, optional

Instructions:

1. Melt butter in a skillet and cook onion for 3–4 minutes.
2. Add garlic and cook for 30 seconds.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in chicken broth and milk until thickened.
5. Add chicken, peas and carrots, corn, thyme, garlic powder, pepper, and salt. Cook for 2–3 minutes.
6. Remove from heat and let filling cool completely.
7. Preheat oven to 400°F and line a baking sheet with parchment paper.
8. Cut pie crust into pumpkin shapes, using 2 pieces per hand pie.
9. Add 1½–2 tbsp filling to half of the pastry pieces.
10. Cover with another pastry piece and crimp edges with a fork.
11. Score pumpkin lines on top and add pastry leaves or stems if desired.
12. Cut small steam vents in each pie.
13. Whisk egg with water and brush over the tops.
14. Bake for 18–22 minutes, until golden and crisp.
15. Cool for 5–10 minutes before serving.

03/10/2026

Banana Pudding Cookie Cups

Ingredients:

- 1 package (16–16.5 oz) refrigerated sugar-cookie dough
- Nonstick cooking spray
- 1 package (3.4 oz) instant banana-cream pudding mix
- 1½ cups cold milk
- 1 cup whipped topping, thawed
- 1 tsp vanilla extract, optional
- 2 ripe but firm bananas
- 12 vanilla wafers, crushed
- ¼ cup mini chocolate chips, optional
- Whole vanilla wafers, optional

Instructions:

1. Preheat oven to 350°F and grease a 12-cup muffin pan.
2. Divide cookie dough into 12 portions and place one in each muffin cup.
3. Bake for 12–15 minutes, until edges are lightly golden.
4. Press an indentation into the center of each warm cookie to form cups.
5. Cool for 10 minutes, then remove and cool completely.
6. Whisk pudding mix with cold milk for about 2 minutes. Let stand 5 minutes.
7. Fold in whipped topping and vanilla.
8. Spoon or pipe filling into the cooled cookie cups.
9. Top with crushed vanilla wafers, banana slices, and mini chocolate chips if desired.
10. Chill for about 30 minutes before serving.

Winona Grace

19/10/2026

19/10/2026

17/10/2026

17/10/2026

06/10/2026

06/10/2026

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