Hanky Panky Bites

 

If you’ve never heard of the food Hanky Panky Bites, you probably aren’t from the midwest. This vintage appetizer has roots in Ohio, but gained popularity throughout the region, and for good reason! The combination of spicy sausage, melty cheese, and rye bread is enough to have everyone coming back from another. Whether you remember them from your mom’s recipe collection or are just now discovering them, one thing’s for sure—these bites are a guaranteed crowd-pleaser.

INGREDIENTS

1 lb ground hot sausage

1 lb ground beef, 80% lean

1 lb velveeta cheese

1 teaspoon Worcestershire sauce

1 ½ teaspoons oregano

1 teaspoon garlic powder

1 (12 oz) package party rye or pumpernickel bread

How to Make Hanky Panky Bites

In a large skillet over medium heat, add the sausage and beef. Break into small pieces and cook until fully browned. Drain off grease.

Return skillet to stovetop and lower heat to low. Add worcestershire sauce, seasonings, and velveeta. Stir mixture until cheese is melted and everything is evenly combined.

Preheat oven to 350 degrees F and arrange the bread in a single layer on a baking sheet.

Scoop the filling onto the bread, about 2 tablespoons on each one.

Bake for 12-15 minutes or until bubbling.

Serve while hot.

Is It Necessary to Wash Ground Beef Before Cooking

 

Reasons to Wash Ground Beef

 

Some chefs believe that rinsing ground beef can reduce its fat content, making it a healthier option for those watching their calorie intake or seeking less greasy meals.

 

Reasons to Skip Rinsing

 

On the other hand, some argue that washing ground beef diminishes its flavor. Fat contributes to both taste and moisture, so removing it can result in drier, less flavorful dishes.

 

Practical Concerns: Mess and Plumbing

 

Rinsing ground beef can be messy, often causing water and grease to splatter. Additionally, disposing of grease down the sink can lead to plumbing issues, as grease can harden and clog pipes. A better alternative is to allow the fat to cool and solidify before discarding it in the trash.

 

The Bottom Line

 

Whether or not to wash ground beef is a personal choice. Weigh the pros and cons based on your taste and texture preferences, and choose the method that works best for you.

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Mediterranean Feta Cheese Bake

INGREDIENTS:

Mediterranean Feta Bake with Olives and Sun-Dried Tomatoes

• 200g feta cheese
• 100g olives, pitted and sliced
• 100g sun-dried tomatoes, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

INSTRUCTIONS:

1. Preheat your oven to 180°C (350°F).
2. Place the feta cheese in the center of a baking dish.
3. Arrange the sliced olives, chopped sun-dried tomatoes, chopped bell pepper, and minced garlic around the feta.
4. Drizzle olive oil over the ingredients and sprinkle with oregano, salt, and pepper.
5. Bake in the preheated oven for approximately 25-30 minutes, until the feta is soft and begins to turn golden.
6. Garnish with fresh basil before serving. This dish pairs wonderfully with crusty bread or crackers. Enjoy

French Onion Chicken Bake: A Comfort Classic with a Gourmet Twist

 

French onion soup has long been a beloved comfort food—silky caramelized onions, rich broth, melted cheese, and a deeply savory aroma that warms any kitchen. Now imagine those same flavors transforming tender, juicy chicken into a one-pan masterpiece. That is the magic of French Onion Chicken Bake, a dish that captures the elegance of French cuisine while keeping the preparation wonderfully simple.

This recipe has surged in popularity because it offers the indulgence of classic French flavors without requiring hours in the kitchen. It’s hearty enough for weeknight dinners and impressive enough for guests.

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What Makes French Onion Chicken Bake So Special?

1. Caramelized Onions Add Incredible Depth

Slow-cooked onions form the heart of this recipe. As they caramelize, their natural sugars intensify, creating a sweet-savory base that coats every bite of chicken.

2. Tender Chicken Baked to Perfection

Unlike pan-seared chicken, baking allows the flavors of the onions, broth, and seasoning to fully absorb into the meat. The result: moist, fork-tender chicken every time.

3. Melted Cheese for the Perfect Finish

The dish is topped with melted mozzarella, gruyère, provolone, or Swiss. This choice of cheese gives the dish its signature French onion soup feel.

4. Minimal Ingredients, Maximum Flavor

You only need a handful of pantry staples, yet the finished dish tastes like something from a restaurant.

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How to Make French Onion Chicken Bake

Below is a detailed, easy-to-follow recipe to bring this savory delight to your table.

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Ingredients

For the Onion Base

• 3 large yellow onions, thinly sliced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon thyme (fresh or dried)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup beef broth
• 1 teaspoon balsamic vinegar (optional, for richness)

For the Chicken

• 4–6 boneless skinless chicken breasts
• 1 teaspoon paprika
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Topping

• 1½–2 cups shredded mozzarella, provolone, Swiss, or gruyère
• Fresh parsley for garnish (optional)

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Instructions

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nstructions

1. Caramelize the Onions

1. Heat butter and olive oil in a large skillet over medium heat.
2. Add the sliced onions and season with salt, pepper, and thyme.
3. Cook slowly—about 20–25 minutes—stirring often until the onions become soft, golden, and deeply caramelized.
4. Add the garlic during the last minute of cooking.
5. Pour in the beef broth and balsamic vinegar, allowing the mixture to simmer for another 3–4 minutes.
6. Remove from heat.

2. Prepare the Chicken

1. Preheat your oven to 400°F (205°C).
2. Rub chicken breasts with olive oil and season generously with paprika, onion powder, salt, and pepper.
3. Lightly sear the chicken in a hot pan for 2–3 minutes per side to create flavor (optional but recommended).

3. Assemble the Bake

1. Spread the caramelized onions evenly in the bottom of a baking dish.
2. Lay the seasoned chicken breasts on top.
3. Spoon some of the onion mixture over each piece of chicken.
4. Cover generously with shredded cheese.

4. Bake

• Bake uncovered for 25–30 minutes, or until the chicken reaches 165°F internally and the cheese is melted, golden, and bubbly.

5. Garnish and Serve

Scatter fresh chopped parsley or thyme on top.
Serve with mashed potatoes, roasted vegetables, rice, or a crisp green salad.

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Tips for the Best French Onion Chicken

• Don’t rush the onions—true caramelization takes time.
• Use beef broth, not chicken broth, for the signature French onion flavor.
• Pound thick chicken breasts to even thickness for consistent cooking.
• Gruyère cheese offers the most authentic French onion soup taste.

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Why You’ll Love This Dish

French Onion Chicken Bake is the perfect blend of comfort food and gourmet flavors. It transforms simple ingredients into a rich, fragrant, cheesy, and heartwarming meal. Once you make it, it’s almost guaranteed to become a regular in your household.

Best Grilled Cheese Sandwich

 

The grilled cheese sandwich is a classic and beloved dish, enjoyed by people of all ages. It’s simple, comforting, and oh-so-delicious! The secret to the perfect grilled cheese lies in the balance between crispy, golden bread and gooey, melted cheese. This recipe is quick and easy to make, and it’s endlessly customizable to suit your taste. Whether you’re in need of a satisfying lunch or a cozy dinner, this grilled cheese sandwich is sure to hit the spot.

Ingredients:

• 2 slices of bread (white, whole wheat, sourdough, or your favorite type)
• 2–3 slices of cheese (Cheddar, Swiss, Gouda, or any melty cheese you love)
• 1–2 tablespoons of butter

Instructions:

1. Preheat a non-stick skillet or frying pan over medium heat.
2. Butter one side of each slice of bread evenly.
3. Place one slice of bread, buttered side down, onto the heated pan.
4. Layer your cheese slices evenly over the bread in the pan.
5. Top with the second slice of bread, buttered side up.
6. Cook for 3–5 minutes, until the bottom is golden brown and the cheese begins to melt.
7. Flip the sandwich carefully with a spatula.
8. Cook the other side for another 3–5 minutes, until golden brown and the cheese is fully melted.
9. Remove from the pan and let it sit for a minute to cool slightly.
10. Slice in half, if desired, and serve hot.

Tips:

• For extra flavor, try adding tomato slices, caramelized onions, or crispy bacon inside.
• Press down slightly with the spatula while cooking to get that perfect golden crust.

My Nana and aunties used to make this when I was young, but it turns out the recipe was never written

 

This recipe yields a classic, comforting Tapioca Pudding with small, translucent pearls suspended in a rich, creamy custard base. The use of Half & Half, milk, and tempered eggs ensures a smooth, silky texture and deep flavor.

Ingredients:
Ingredient Quantity
Cold water 1 cup
Small tapioca pearls 21​ cup
White sugar 21​ cup
Half & Half 1 cup
Vanilla extract 1 teaspoon
Milk 2 cups
Salt 81​ teaspoon
Beaten eggs 2
How To Make Classic Creamy Tapioca Pudding:
Step 1: Soak Tapioca: In a medium bowl, combine 1 cup of cold water and the tapioca pearls. Let them soak for at least 30 minutes.
Step 2: Heat Milk and Half & Half: In a medium saucepan, combine the Half & Half and milk. Heat over medium heat until the mixture is steaming but has not yet boiled.

Step 3: Add Tapioca and Sugar: Drain the soaked tapioca and add the pearls to the heated milk mixture. Stir in the sugar and salt. Cook over medium heat, stirring frequently, until the mixture has thickened and the tapioca pearls are translucent.
Step 4: Temper Eggs: In a small bowl, lightly beat the eggs. Gradually add a small amount (about 21​ cup) of the hot tapioca mixture to the beaten eggs, whisking constantly. This step is crucial to prevent the eggs from scrambling.
Step 5: Combine and Cook: Pour the tempered egg mixture back into the saucepan with the tapioca mixture, stirring constantly. Cook over medium heat until the pudding thickens further. Do not let it boil.

Step 6: Finish, Cool, and Serve: Remove the saucepan from the heat and stir in the vanilla extract. Transfer the pudding to a large bowl or individual serving dishes. Allow it to cool to room temperature, then cover and refrigerate for at least 2 hours before serving.