Sausage Peppers and Onions

 

This hearty sausage skillet is everything you want in a comfort dish: juicy sausages seared to perfection, sweet bell peppers, caramelized onions, and a rich tomato-based sauce infused with garlic and Italian herbs. Whether you’re feeding a crowd or just craving something cozy, this recipe delivers big flavor with minimal fuss.

 

🧾 Ingredients

Ingredient Amount

Vegetable oil 1 tbsp

Sausages (Cumberland, Andouille, Bratwurst) 8

Onion (thinly sliced) 2

Red bell peppers (thinly sliced) 2

Orange bell peppers (thinly sliced) 2

Garlic (finely chopped) 2 cloves

Tomato (roughly chopped) 2 cups

Italian seasoning 1 tbsp

Salt To taste

Black pepper To taste

 

👨‍🍳 Instructions

🔹 Step 1: Sear the Sausages

Heat a cast-iron skillet over medium heat and add vegetable oil.

Sear sausages until browned on all sides, about 5 minutes. Remove and set aside.

🔹 Step 2: Sauté the Onions

In the same skillet, add sliced onions.

Cook for 5 minutes, stirring occasionally, until softened.

🔹 Step 3: Add Peppers & Garlic

Stir in bell peppers and garlic.

Cook for 3 minutes until fragrant and slightly tender.

🔹 Step 4: Build the Sauce

Add chopped tomatoes and Italian seasoning.

Bring to a simmer, reduce heat to low, and season with salt and pepper.

🔹 Step 5: Simmer with Sausages

Return sausages to the skillet.

Simmer for 20 minutes, until sausages are cooked through and sauce has thickened.

🍽️ To Serve

Plate two sausages per person, spoon over the peppers, onions, and a generous ladle of sauce. Serve with crusty bread, mashed potatoes, or over rice for a complete meal.

Festive Cranberry Cream Cheese Spread

 

Festive Cranberry & Cream Cheese Spread

Looking for a holiday-ready appetizer or breakfast topper that’s creamy, tangy, and just a little sweet? This Cranberry & Cream Cheese Spread is the perfect seasonal treat. With smooth cream cheese, a hint of orange zest, and a swirl of cranberry sauce, it’s as pretty as it is delicious.

Ingredients:

• 2 packages (8 oz each) cream cheese, softened

• ¾ cup chilled heavy cream

• ½ cup whole berry cranberry sauce

• 1 teaspoon freshly grated orange zest

Directions:

1. Prepare the Base
   In a large mixing bowl, whip the cream cheese until soft, creamy, and lump-free.

2. Blend & Chill
   Pour in the cold heavy cream and beat until smooth. Cover and refrigerate for about 30 minutes to allow it to set slightly.

3. Whip it Up
   Take the mixture out of the fridge and beat again until stiff peaks form, giving it a fluffy texture.

4. Swirl in Flavor
   Gently fold in the cranberry sauce and orange zest. Be careful not to overmix — you want beautiful red swirls throughout.

5. Chill & Serve
   Spoon the mixture into a sealed container and refrigerate until firm. Serve chilled with bagels, toast, muffins, or even as a fruit dip.

✨ Tip: For an extra festive touch, sprinkle a little extra orange zest or a few sugared cranberries on top before serving

Egg rolls filled with Philly cheesesteak.

 

Ingredients

1 pound of minced meat

1 tablespoon of Worcestershire sauce

Half a teaspoon of salt

1/2 teaspoon of black pepper powder

2 tablespoons of butter

1 onion, cut into small pieces

Half of a green bell pepper, cut into small pieces.

24 sheets of dough for making egg rolls

12 pieces of American cheese

Use 3/4 cup of vegetable oil for frying.

How to Prepare Philly Cheesesteak Egg Rolls:

Warm up a frying pan on medium heat. Cook the beef until it turns brown, trying not to break it apart too much, for about 5 to 7 minutes. Include Worcestershire sauce, salt, and pepper. Stir softly and take the mixture out of the pan.

Heat the butter in the pan. Put onion and bell pepper in the pan. Cook and stir until they turn brown, for about 5 to 7 minutes. Put the beef mixture back in the pan and mix it well. Let the filling cool down while you get the wrappers ready.

Place the egg roll wrappers on a flat surface. Put half a slice of American cheese on each one. Put 3 spoonfuls of the filling on each egg roll. Fold the bottom left corner over the filling and then fold the two sides in, wetting the edges with water as you do so. Roll the wrap tightly.

Heat 1 inch of oil in a big pot on medium-high heat. Put 3 to 4 egg rolls in the pan and cook until they turn golden brown, which should take around 3 to 4 minutes. Repeat with the rest of the egg rolls.

Advice for Making Delicious Philadelphia-style Egg Rolls:

Steak – You can also use rib eye or flank steak. You can use regular ground beef. Slice your steak into small pieces so it is easier to eat and will make you feel full.

Cheese – Replace the Monterey jack with slices of provolone, Swiss, or add some flavor with pepper jack cheese.

Peppers and onions – Add vibrant colors by using red, yellow, or orange peppers. Consider using a red onion and cut them into small pieces for easier consumption.

Wrappers – Don’t worry about wrapping your egg rolls. Normally, there are instructions on the back of the package. Use a little water on the edges to seal them well.

Sauces are perfect for dipping. There are countless options available. Try your favorite cheese sauce, ranch dressing, horseradish sauce, or BBQ sauce.

Enjoy!

One-Pot Smoky Honey BBQ Steak Pasta

 

Ingredients:

● 1 lb flank steak or sirloin, thinly sliced

● 2 tablespoons olive oil

● 1 tablespoon smoked paprika

● 1 teaspoon garlic powder

● 1 teaspoon onion powder

● ½ teaspoon salt

● ½ teaspoon black pepper

● 2 cups pasta (any shape, but elbow macaroni works great)

● 1 ½ cups beef broth

● ½ cup honey BBQ sauce

● 1 cup shredded cheddar cheese

● 1 tablespoon fresh parsley, chopped (for garnish)

Directions:

I. In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook until browned on all sides, about 5-7 minutes.

II. Remove the steak from the skillet and set it aside. In the same skillet, add the smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.

III. Add the pasta, beef broth, and BBQ sauce to the skillet, bringing the mixture to a boil.

IV. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the pasta is cooked through and the sauce has thickened.

V. Stir in the cooked steak and shredded cheddar cheese, continuing to cook until the cheese is melted and the pasta is coated in the sauce.

VI. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Kcal: 500 kcal per serving

Servings: 4 servings

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Cumin Cheese Buns

Introduction

Our cumin cheese buns are the perfect morning treat, offering a delicious twist on traditional cheesecakes. While stores offer reasonable prices on caraway cheese, these homemade buns stand out for their flavor and freshness.

Recipe Details

• Servings: Makes dozens of buns; the default quantity is for two servings.
• Difficulty Level: Easy

Ingredients

Foundational Ingredients

• 200 grams of skim milk curd
• 80 grams of egg whites (equivalent to two egg whites)
• 45 grams of whole grain flour (corn flour is recommended, depending on the curd’s moisture level)
• 1 teaspoon of baking powder
• Herb salt
• Spices from Provence

Filling Ingredients

• 100 grams of skim milk curd
• 200 grams of cumin cheese (10% fat)
• 80 grams of egg whites
• 40 scallions, finely chopped
• Salt to taste

Instructions

1. Prepare the Dough: In a mixing bowl, combine the egg whites, flour, baking powder, herb salt, and Provencal herbs. Mix in the skim milk curd to form a moist dough.
2. Shape the Buns: With damp hands, shape the dough into small, round baskets and place them on a baking sheet.
3. Prepare the Filling: In a separate bowl, mix the remaining egg whites, crumbled cumin cheese, sliced scallions, and crushed skim milk curd. Season with salt to taste.
4. Fill and Bake: Spoon the filling mixture into the center of each dough basket. Bake at 400°F (200°C) for approximately 20 minutes or until the buns are golden brown.

Enjoy these flavorful cumin cheese buns as a delightful addition to your breakfast or brunch table!

Pineapple Upside Sugar Cookies

 

Pineapple Upside Sugar Cookies: A Tropical Twist on a Classic Favorite

Meta Description:

Take your sugar cookies to the next level with these Pineapple Upside Sugar Cookies! A fruity, buttery treat with caramelized pineapple topping—perfect for summer parties or anytime you need a sweet escape.

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Introduction

If you love the tropical flavor of pineapple and the buttery goodness of sugar cookies, you’re going to fall head over heels for these Pineapple Upside Sugar Cookies! Inspired by the classic pineapple upside-down cake, this fun twist brings that same sweet and tangy flavor into soft, chewy sugar cookies—no fork required.

Whether you’re hosting a summer BBQ, baking for the holidays, or just craving something unique, this recipe is sure to become a favorite. And bonus: these cookies are as beautiful as they are delicious.

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🍪 Pineapple Upside Sugar Cookies Recipe

Ingredients

For the Topping:

• 1/2 cup brown sugar (light or dark)

• 2 tablespoons unsalted butter, melted

• 1/2 teaspoon cinnamon (optional)

• 1 can (8 oz) pineapple tidbits or chunks, drained and chopped

• Maraschino cherries, halved (optional, for garnish)

For the Sugar Cookie Dough:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1/2 cup brown sugar

• 2 large eggs

• 1 tablespoon vanilla extract

• 2 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

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Instructions

Step 1: Prepare the Pineapple Topping

1. In a small bowl, mix the brown sugar, melted butter, and cinnamon.

2. Line a muffin tin with non-stick spray or silicone liners.

3. Spoon 1 teaspoon of the brown sugar mixture into the bottom of each muffin cup.

4. Add a small amount of chopped pineapple on top. Add half a maraschino cherry in the center if desired.

Step 2: Make the Sugar Cookie Dough

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

3. Add eggs one at a time, beating well. Stir in vanilla.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet, mixing until combined.

Step 3: Assemble & Bake

1. Scoop a heaping tablespoon of cookie dough and press it over the pineapple mixture in each muffin cup.

2. Flatten gently with your fingers to cover the fruit.

3. Bake for 14–16 minutes, or until edges are golden brown.

4. Let cool for 5 minutes, then carefully invert the cookies onto a wire rack to cool completely. Use a knife to loosen edges if needed.