Sherry Cherry Biscoff Sundaes

Ingredients

• French Vanilla ice cream – left at room temperature for 10 minutes
• Crumbled Biscoff Cookies or Gingersnaps
• “Very Sweet Sherry” (Lustau Pedro Ximenez San Emilio)
• Amarena Cherries
• Mint spring for when you want to look boujee (optional)

Directions

1. layer all and enjoy!

Source

• https://cheesegal.com/2025/04/04/sherry-ice-cream-with-biscoff-cookies-amarena-cherries/

Bacon Pepper Jelly Dip 🌶️🥓

Ingredients

• 8 ounces block cream cheese, softened to room temperature
• 5.3 ounces block Boursin cheese
• 1 cups shredded cheddar cheese
• 6 ounces bacon, cooked & diced
• 3 tablespoons green onions, sliced
• 1 teaspoons garlic powder
• 1 teaspoons onion powder
• 11 ounces jar pepper jelly
• 1 crackers, to serve

Directions

1. Mix the base: Add 8 ounces block cream cheese, softened to room temperature, 5.3 ounces block Boursin cheese, 1 cups shredded cheddar cheese, 6 ounces bacon, cooked & diced, 1 teaspoons garlic powder, and 1 teaspoons onion powder to a large bowl. 
2. Beat until well combined. 
3. Add 3 tablespoons green onions, sliced and fold in with a spatula until fully incorporated.
4. Bake: Spread the mixture evenly into a pie dish. Bake at 350°F for 12–14 minutes until warmed through and slightly bubbly.
5. Top & serve: Remove from oven and top evenly with 11 ounces jar pepper jelly. Serve warm with 1 crackers, to serve and enjoy!

Source

• https://www.tiktok.com/@brooklynsbites/video/7451712328594246954?q=red%20pepper%20jelly&t=1779726768008

Boat Dip

Ingredients

• 1 (16-oz.) container sour cream (about 2 cups)
• 1 (10-oz.) can fire-roasted diced tomatoes and green chiles (such as Rotel), drained
• 1 (1-oz.) envelope ranch dressing mix
• 1 (1-oz.) envelope 25%-less-sodium taco seasoning mix (such as Old El Paso)
• 1 (8-oz.) pkg. shredded Cheddar-Jack or mild Cheddar cheese (about 2 cups)
• 1/4 cup thinly sliced scallions (about 2 medium) (optional)
• Tortilla chips or potato chips, for serving

Directions

1. Combine ingredients: Stir together sour cream, diced tomatoes, ranch mix, taco seasoning, and cheese in a medium bowl.
2. Garnish with scallions, if desired.
3. Serve dip: Serve cold or at room temperature with tortilla or potato chips.

Source

• https://www.southernliving.com/boat-dip-8649345

Pecan Encrusted Salmon with Dijon Cream Sauce

Ingredients

• For the Salmon
• 1 salmon fillet, about 4 pounds
• Salt, to taste
• Black pepper, to taste
• 2 cups pecans
• 3 tablespoons prepared horseradish
• Chopped parsley, for serving
• Lemon wedges, for serving
• For the Dijon Cream Sauce
• 1 cup heavy cream
• 3 tablespoons Dijon mustard
• Pinch of salt
• Pinch of black pepper

Directions

1. Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
2. Prep the salmon. Pat the salmon fillet dry with paper towels. Season generously with salt and pepper, then set aside.
3. Make the pecan crust. In a food processor fitted with the steel blade, add the pecans and prepared horseradish. Pulse until the mixture forms a thick paste.
4. Top the salmon. Spread the pecan mixture evenly over the top of the salmon, pressing it gently so it sticks.
5. Bake. Place the salmon in the oven and bake for about 20 minutes, or until the salmon is cooked through and flakes easily.
6. Make the sauce. While the salmon bakes, add the heavy cream to a saucepan and bring it to a simmer over medium heat. Once simmering, whisk in the Dijon mustard. Cook for 3–5 minutes, whisking often, until slightly thickened. Season with a pinch of salt and pepper, then set aside.
7. Rest the salmon. Remove the salmon from the oven and tent it loosely with foil. Let it rest for 5 minutes.
8. Serve. Slice into individual portions and top with chopped parsley, lemon wedges, and the Dijon cream sauce.

Notes

• For a prettier finish, spoon the sauce around the salmon instead of directly over the crust so the pecan topping stays crisp.

Source

• https://www.tiktok.com/@jrwider/video/7591253272875339021

Slow Cooker Smothered Cube Steak

Ingredients

• 1–2 lbs cube steak
• 2 lbs baby gold potatoes
• 1 can French onion soup
• Dijon mustard
• 1 packet onion soup mix
• 1 onion, sliced
• 1 cup beef broth
• Worcestershire sauce, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Paprika, to taste
• Salt, to taste
• Pepper, to taste

Directions

• Season the cube steak on both sides with Dijon mustard, salt, pepper, and your preferred seasonings (garlic powder, onion powder, paprika).
• Place the baby gold potatoes in an even layer at the bottom of the crockpot.
• Pour the French onion soup over the potatoes. Add a bit of salt and pepper, and toss to coat.
• Place the seasoned cube steaks on top of the potatoes.
• Add the sliced onion over the steaks.
• Sprinkle the onion soup mix evenly over everything.
• Pour in the beef broth and add a few dashes of Worcestershire sauce.
• Cover and cook on low for 6–8 hours, until the steak is tender and the flavors are well combined.

Notes

• Serve hot, spooning the gravy over the steak and potatoes.
• Pair with rice or extra vegetables if you want to round it out.