No-Peek Chicken Casserole

Ingredients

• 2 cups long grain white rice
• 2 cups water or broth
• 1(10.5−ounce) can condensed cream of mushroom soup
• 1(10.5−ounce) can condensed cream of chicken soup
• 1 cup chopped onion
• 1 cup chopped green bell pepper and/or red bell pepper
• 1(1−oz.) pkg. dried onion soup mix
• 8 skinless boneless chicken thighs (about 2 lbs.)
• 1/2 tsp. seasoned salt
• 1/4 cup sliced green onion
• Fresh parsley

Directions

• Preheat oven to 350°F. In a 3−qt. rectangular baking dish stir together rice, water, both cans of soup, onion, and bell peppers. Sprinkle half the onion soup mix over rice mixture. Stir to incorporate.
• Season chicken with seasoned salt and remaining onion soup mix. Place chicken over rice mixture. Tightly cover dish with foil.
• Bake until rice is tender and chicken is fully cooked (175°F), about1 hour15 minutes, keeping tightly covered. If rice is not done, cover and bake an additional 15 minutes. Let stand 5 minutes, covered. Top with green onion and fresh parsley and serve.

Blueberry Lemon Dump Cake

Ingredients

• 1 (22-oz.) can lemon pie filling
• 1 pkg. 2-layer size white or yellow cake mix
• 1 cup fresh or frozen blueberries
• 1/2 tsp. poppy seeds (optional)
• 3/4 cup butter, thinly sliced
• Sweetened whipped cream or vanilla ice cream

Directions

1. Preheat oven to 350°F. 
2. Coat a 3-qt. rectangular baking dish with nonstick spray.
3. Spread lemon pie filling in the bottom of the prepared baking dish. Top with blueberries.
4. Sprinkle the cake mix over the lemon-blueberry mixture. Top with poppy seeds (if using). Place butter slices evenly over the cake mix.
5. Bake 35 to 40 minutes or until browned. Let cool 15 minutes before serving. 
6. Top servings with additional blueberries, whipped cream or ice cream.
7. Store any leftover dump cake in an airtight container in the fridge for 3-4 days.

Source

• https://www.bhg.com/lemon-blueberry-dump-cake-8656658

Creamy Pesto Pasta with Peas – Family Dinner Edition

Ingredients

• 2 lbs pasta (rotini or penne work great)
• 1 cup pesto (store-bought or homemade)
• 1½ blocks cream cheese
• 3 cups frozen peas

Directions

• Boil pasta until al dente. Reserve a cup of pasta water before draining.
• In a large pot or skillet, melt cream cheese over low heat. Add in pesto and stir until smooth.
• Add a bit of pasta water to loosen the sauce as needed.
• Add the frozen peas to the pasta and warm through.
• Drain pasta and peas.
• Toss cooked pasta with the sauce until evenly coated. Adjust seasoning if needed.
• Serve hot, with crispy chicken and honey lemon sourdough.

Taco-Stuffed Crescent Pockets

Ingredients

• 1 lb lean (at least 80%) ground turkey (or ground beef)
• 2 heaping tablespoons Taco Seasoning Mix
• 1/2 cup thick & chunky salsa
• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
• 1/2 cup Mexican cheese blend, shredded

Directions

• Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain. Stir in taco seasoning mix and salsa.
• Separate dough into 4 rectangles on ungreased cookie sheet. Firmly press perforations to seal.
• Spoon about 1/3 cup beef mixture on center of each rectangle. Sprinkle with 2 tablespoons cheese.
• Fold short sides of dough up over filling, meeting in center; pinch edges to seal, leaving center open.
• Bake 13 to 17 minutes or until golden brown.

Source

• https://www.pillsbury.com/recipes/taco-stuffed-crescent-pockets/bcb79ae1-75f5-47e3-a5df-3ed727264a38

Sheet Pan BBQ Chicken & Peaches

Ingredients

• 4-6 boneless chicken thighs
• 2 peaches, halved
• 1 red onion, quartered
• 1 red bell pepper, quartered
• 1 pint cherry tomatoes
• 1 cup BBQ sauce
• Olive oil, salt & pepper

Directions

1. Preheat oven to 400°F. 
2. In a mixing bowl, toss chicken with BBQ sauce and place on sheet pan. 
3. Arrange peaches, onion, bell pepper, and tomatoes around the chicken then drizzle/spritz lightly with olive oil, season with salt and pepper. 
4. Bake for 25–30 mins.
5. Serve with Rice with butter and a squeeze of lemon or Marsha's buttered noodles (with lots of Parmesan!)

Summer Corn Pasta

Ingredients

• 12 oz pasta (penne or bowtie)
• 2 cups fresh corn (cut from cob or frozen)
• 1 container cherry tomatoes, halved
• 1 block cream cheese
• 4 slices precooked bacon, crisped up and crumbled
• Salt & pepper
• Parmesan (optional)

Directions

1. Boil pasta. In last 3 mins, add corn. 
2. Drain and return to pot. 
3. Stir in cream cheese and bacon, season to taste. 
4. Top with parm.

Slow Cooker Sloppy Joes

Ingredients

• 2 lbs ground beef or turkey
• 1 medium onion, finely chopped
• 1 cup ketchup
• 2 tbsp yellow mustard
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons Worcestershire sauce
• Salt & pepper
  

Directions

1. Combine all ingredients in a slow cooker. 
2. Cook on low for 6–8 hours or high for 3–4 hours. 
3. Serve on soft buns.

Peanut Butter Fudge

 Ingredients

• 2 cups creamy peanut butter
• 1/3 cup coconut oil, melted
• 2/3 cup maple syrup
• 2 tsp vanilla extract
• 1/2 cup mini semisweet chocolate chips
• 1/2 cup dark chocolate chips
• Sea salt

Directions

• Combine the peanut butter, melted coconut oil, maple syrup, and vanilla until mixed well.
• Add in both sizes of chocolate chips and stir.
• Cover a small baking sheet with parchment paper and spread the mixture to your desired thickness. Sprinkle with sea salt.
• Place in freezer for several hours.
• Remove from freezer and cut up, then store in an airtight container in the freezer.

✨ Radiance Face Mask with Chickpea & Yogurt

Ingredients

2 teaspoons chickpea flour (besan)

3 teaspoons plain Greek yogurt

¼ teaspoon turmeric powder

3-5 drops jojoba oil

Splash of whole milk (optional, to adjust consistency)

Directions

1. Combine chickpea flour Greek yogurt, turmeric, and jojoba oil in a bowl.
2. Mix until a smooth paste forms.
3. Apply the mask evenly to your face, avoiding the eye area.
4. Let the mask sit for 10-15 minutes, or just until it starts to feel dry and tight.
5. Gently scrub off the mask in circular motions while rinsing with warm water.
6. Pat your face dry and follow up with your regular moisturizer.

Notes

• Exfoliation: Chickpea flour acts as a gentle exfoliant, helping to remove dead skin cells and reveal brighter skin. 
• Cleansing: The mask can help remove excess oil and impurities from the skin. 
• Brightening: The lactic acid in yogurt can help to brighten the skin and reduce the appearance of dark spots. 
• Hydration: Greek yogurt provides moisture to the skin, helping to prevent dryness. 
• Anti-inflammatory: Chickpea flour contains magnesium and zinc, which can help reduce inflammation and redness. 
• Acne Treatment: The combination of ingredients may help to reduce acne and prevent future breakouts. 

Source

• Inspired by @sidandlisten on TikTok, https://www.tiktok.com/@sidandlisten/video/7509581031763103007?is_from_webapp=1&sender_device=pc&web_id=7454290934697068062

Cucumber‑Ginger Agua Fresca 🍹

Ingredients

• 4 cups cold water, plus extra for diluting
• 4 limes
• 1 large cucumber (or 2 small), scrubbed and roughly chopped
• 1 cup fresh ginger, peeled and sliced (adjust if you like more zing)
• 1 cup sugar
• Ice, cucumber slices and lime slices, for serving

Directions

1. Boil 1 cup sliced ginger with 1 cup sugar and 1 cup water, simmer until thick, strain and let cool.
2. Blend chopped cucumber, 4 whole limes (with rind and pith removed) and 4 cups water until smooth.
3. Strain through a fine mesh strainer into a pitcher. Press/ squeeze to extract as much liquid as possible; discard solids.
4. Sweeten by stirring in 1/2 cup of the ginger simple syrup.
5. Taste & adjust: add more water if it’s too strong, or tweak sweetness.
6. Chill in the fridge for at least 30 minutes to let flavors meld.
7. Serve over ice, garnished with cucumber or lime slices.

Tips & Variations

• For extra zing, steep a few slices of ginger in the finished drink for 5–10 minutes.
• Swap out honey for agave or sugar to suit dietary preferences.
• Turn it into a mock‑tail: top with sparkling water or a splash of coconut water.
• Store leftovers in the fridge for 2–3 days; stir before serving.

Source

• https://www.tiktok.com/@modhippiehabits/video/7512952337359490346

Chocolate Sourdough Noir

  Ingredients

• 600g filtered water, room temperature or slightly warm
• 300g active sourdough starter
• 100g sugar
• 25g fine sea salt
• 1,000g bread flour
• 100g unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 400g chocolate chips

Directions

1. In a large mixing bowl, combine the filtered water, active sourdough starter, sugar, and vanilla extract. Stir until the sugar is mostly dissolved.
   
2. Add the bread flour, cocoa powder, and sea salt. Mix by hand or with a dough hook until no dry flour remains and a cohesive, slightly sticky dough forms.
3. Complete one set of stretch and folds.
4. Cover and let the dough rest for 1 hour to allow the flour to fully hydrate.
5. Stetch & Fold #1
6. Stetch & Fold #2: Gently fold the chocolate chips into the dough, ensuring they are evenly distributed.
7. Stetch & Fold #3
8. Stetch & Fold #4
9. Turn the dough out onto a lightly floured surface. Gently pre-shape into a round or oval then cover and ferment the dough overnight in the fridge.
10. Score the top of the loaf then bake for 30 min covered then 18 min uncovered.
11. Allow the bread to cool completely on a wire rack before slicing to let the crumb set properly.

Sourdough

 Ingredients

• 600g filtered water, room temperature or slightly warm
• 300g ACTIVE sourdough starter
• 40–50g honey
• 20–25g fine sea salt
• 1,000g bread flour

Optional Add-ins:

• 40g olive oil or avocado oil
• 1 stick (about 113g) cold butter, grated (for a croissant loaf)
• 2 cups chocolate chips
• 1 cup chocolate chips + 1 cup dried fruit
• 2 cups dried fruit (such as raisins, cranberries, chopped apricots, blueberries, pineapple, or figs)

Directions

1. In a large bowl, combine the water, starter, honey, and salt. Stir until mostly dissolved. Add the flour and mix until no dry bits remain. The dough will be shaggy.
2. Complete one set of stretch and folds.
3. Cover and let the dough rest for 1 hour to allow the flour to fully hydrate.
4. 
   

Bulk Fermentation & Folds:

Cover the dough and let it ferment at room temperature (72–76°F / 22–24°C) for 4–6 hours. During this time, perform 3–4 sets of stretch and folds every 30–45 minutes during the first half of bulk fermentation.

Pre-shape & Rest:

Lightly flour your work surface. Turn out the dough, gently shape it into a round or oval, and let it rest uncovered for 20–30 minutes.

Final Shaping & Proofing:

Shape the dough into your desired loaf and transfer to a floured banneton or lined bowl. Cover and refrigerate overnight (8–16 hours) for cold proofing.

Bake:

Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once preheated, carefully transfer your dough into the hot Dutch oven, score the top, cover, and bake:

20 minutes covered

20–25 minutes uncovered, until deep golden brown.

Cool:

Transfer to a wire rack and let cool completely before slicing.

Notes:

Honey helps with browning and adds a touch of sweetness.

The optional butter enriches the dough and creates a softer crumb.

Oil softens the crust slightly.

Dried fruit adds a lovely burst of sweetness—perfect for breakfast or snacking.

Brown Rice

Ingredients

• 1 cup uncooked long-grain white rice (such as Jasmine or Basmati)
• ¾ cup water
• 1 (10.5-oz) can beef consommé
• ½ cup (1 stick) unsalted butter, sliced thinly
• 2 sprigs fresh thyme or oregano

Directions

1. Preheat the oven to 400°F.
2. Combine the base ingredients: In an 11x7-inch baking dish, stir together the rice, water, and beef consommé.
3. Add butter and herbs: Evenly scatter the butter slices over the top. Tuck the herb sprigs into the liquid for a fragrant touch.
4. Bake: Cover the dish tightly with foil. Bake for 50–55 minutes, or until the liquid is fully absorbed and the rice is tender.
5. Fluff and serve: Discard the herb sprigs, fluff the rice with a fork, and enjoy warm.

Notes

• What type of rice works best?
• Long-grain white rice like Jasmine or Basmati is ideal. It cooks up fluffy, with separate grains.
• Can I substitute brown rice?
• Yes, but expect a longer cooking time and slightly different texture. You may also need to add more liquid.
• Is the full stick of butter necessary?
• While the full amount delivers rich flavor and texture, you can adjust the butter to suit your taste or dietary needs.
• Can I cook this on the stovetop or in a rice cooker?
• Absolutely. Use the same ingredients and proportions, and follow your appliance's directions for cooking rice.

Picnic Rolls

Ingredients

• 1 can crescent roll dough
• ¾ cup chopped salami
• ½ cup shredded cheddar cheese
• 2 tablespoons chopped scallions
• 1 egg, lightly beaten (divided – half for filling, half for egg wash)
• 2 teaspoons sesame seeds

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the filling: In a medium bowl, mix together the cheddar cheese, chopped salami, scallions, and half the egg (beat it lightly first).
3. Prepare the dough: Unroll the crescent dough and press it into 4 rectangles (seal the diagonal seams).
4. Fill and shape: Spoon the filling along one long edge of each rectangle. Roll tightly into a log, then bring the ends together to form a circle (like a donut). Pinch to seal.
5. Brush and top: Beat the remaining half egg and brush over each roll. Sprinkle with sesame seeds.
6. Bake: Place rolls on the prepared baking sheet and bake for 15 minutes, or until golden brown and puffed.
7. Cool slightly before serving. Best enjoyed warm or at room temperature.

Roasted Brussels Sprouts with Boursin

Ingredients

• 16 oz brussels sprouts
• 5.2 oz Boursin cheese
• 2 tbsp olive oil
• 1/2 tsp seasoning salt i use Lawry’s
• 1 tbsp honey

Directions

• Preheat oven to 400F
• Trim brussels sprouts by cutting off the bottom stem area. Then, cut each brussels sprout in half. Set aside.
• Choose a 13×9 baking dish. I used a ceramic cast iron baking dish because I knew this would not stick to it.
• Combine your boursin and olive oil until smooth. Spread the mixture at the bottom of a baking dish.
• Push down each brussels sprout half in on top of the cheese. Get it all in there. You can line up the brussels sprouts at random, or you can create equal rows of brussels sprouts.
• Drizzle a little olive oil on top and then brush the oil on top using a basting brush. Then, equally distribute your seasoning salt on top.
• Bake for 28-30 minutes and then remove from the oven and let rest (untouched) for 5-10 minutes. Drizzle the honey on them as soon as you remove them from the oven.

Bulk Everything But the Elote Seasoning 🌽 (4x)

Ingredients

• 64 g corn flour (or finely ground cornmeal)
• 48 g cane sugar
• 72 g sea salt
• 32 g grated Parmesan cheese (dry, shelf-stable)
• 10 g chipotle powder
• 10 g chile powder
• 6 g cumin powder
• 2 g dried cilantro
• 4 g citric acid (optional)

Instructions

• Combine all ingredients in a large bowl.
• Whisk or stir thoroughly to blend evenly.
• Transfer into clean, dry spice jars or airtight containers.
• Store at room temperature (or refrigerate if using fresh Parmesan).
• Shake well before each use.

Notes

• Total batch: ~250 g 

Usage Suggestions

• Sprinkle on corn, popcorn, grilled veggies, tacos, or eggs.
• Mix into mayo, sour cream, or Greek yogurt for a dip.
• Add butter + lime + this seasoning to corn on the cob for quick elote flavor.

Bulk Taco Seasoning 🌮 (5x)

⚖️ Total Weight: ~1,465 grams (≈1.47 kg or 3.2 lbs)

This batch will take up about 13.2 cups of volume, which will easily fit in a 16-cup container with around 2.8 cups of space left.

Snow Cone / Lemonade Cream

  Ingredients

• 2 (14 oz) cans sweetened condensed milk
• 1 can evaporated milk
• 1 tsp vanilla extract (optional, for flavor depth)
• Pinch of salt (optional, for flavor depth)

Directions

• In a bowl with pour spout or jar, whisk together the sweetened condensed milk and evaporated milk until fully combined and smooth.
• Stir in vanilla extract, if using.
• Keep chilled until ready to use.

Homemade Whipped Cream

 Ingredients

• 1 pint heavy whipping cream
• 3 Tbsp. powdered sugar
• 1 tsp vanilla extract (optional)

Directions

• Pour heavy whipping cream into stand mixer with whisk attachement
• Add powdered sugar 1 Tbsp. at a time
• Whipeuntil semi stiff peaks

State Fair Lemonade

Ingredients

• 2 cups water
• 1 large lemon
• 1/4 cup sugar
• 1 cup ice

Directions

• Wash lemon
• Cut lemon into 4-8 slices
• Smash/muddle lemon (skin on!) with sugar
• Add water and ice
• Shake!

Ingredients (x3)

• 6 cups water
• 3 large lemon
• 3/4 cup sugar
• 3 cup ice

Ingredients (x4)

• 8 cups water
• 4 large lemon
• 1 cup sugar
• 4 cup ice

Flour Tortillas

Ingredients

• 2 cups AP flour (240g)
• 5 oz. warm water
• 2 tbsp. avocado oil
• 1 tsp kosher salt

Directions

• Combine flour, water, oil, and salt in mixing bowl with dough hook until smooth
• Divide dough and roll into six equal balls
• Cover dough balls with kitchen towel, rest 15 min
• Flatten dough in tortilla press

Basil Limeade

Ingredients

• ⅔ cup granulated sugar
• 1 packed cup (1 oz.) basil sprigs, plus small sprigs for garnish
• ¾ cup fresh lime juice (from 6 to 8 limes)
• Lime wedges, for garnish
• Ice

Directions

1. Bring sugar and ½ cup water to a simmer in a small saucepan over medium, stirring often to dissolve sugar. 
2. Remove from heat; add basil, and stir until submerged. 
3. Let basil syrup stand at room temperature until mixture is cool, about 20 minutes. 
4. Pour through a fine mesh strainer into a small pitcher; discard solids.
5. Stir in lime juice and 3 cups water. Serve over ice, and garnish with small basil sprigs and lime wedges.

Notes

• SERVES 4
• ACTIVE 15 MIN. - TOTAL 35 MIN.

Source

• Southern Living Magazine

Cheesy Veggie Bake with Dumplings

 Ingredients

• 1 package of Boursin cheese (any flavor)
• 1 carton cherry tomatoes
• 2 zucchini, sliced 
• 1 yellow squash, sliced (or sub broccoli florets)
• 5 cloves garlic, peeled, whole
• cooked tortellini (or sub lamb dumplings)
• onion powder / Herbamare / Lowry's
• salt
• pepper

Directions

1. Preheat oven to 400 degrees
2. Place Boursin cheese in the middle of a baking dish
3. Add cherry tomatoes, zucchini, yellow squash, and garlic to the baking dish all around the Boursin cheese.
4. Drizzle with olive oil and sprinkled with seasonings
5. Bake for 30 minutes
6. Mix well until cheese is dispersed throughout the veg
7. Mix in cooked tortellini (or dumplings) and enjoy!

Source

• https://www.instagram.com/alisonhavens_/

Frito-roos

 Ingredients

• 1 bag of Party Size Fritos Scoops
• 1 cup white sugar
• 1 cup light corn syrup
• 1 + 1/4 cup creamy peanut butter
• 1 + 1/4 cup semi sweet chocolate chips
• 1 + 1/4 cup butterscotch baking chips

Directions

1. Line a 1/2 sheet pan with parchment paper
2. Lay the whole bag of Scoops on the pan with the cups facing up
3. In a sauce pan, combine white sugar, light corn syrup, and creamy peanut butter
4. Stir on medium low heat until everything is melted (BUT NOT BOILING)
5. Drizzle the peanut butter mixture over every Scoop
6. Combine chocolate chips and butterscotch chips in a double boiler (or microwave safe bowl and heat for 30 sec intervals) until fully melted
7. Drizzle chocolate chips and butterscotch chips over the peanut butter mixture
8. Cool until the chocolate mixture is fully set then break into bite size chunks and enjoy!

Source

• https://www.tiktok.com/@jenicaecho/video/7449882622534143275