4 thick slices bacon
1 cup milk, or as needed
¼ cup all-purpose flour
1 pinch salt and pepper to taste
1 (10 ounces) can refrigerated biscuit dough


Step 1: Follow the package direction to bake the biscuits.

Step 2: In a deep skillet, cook the bacon over medium heat for about 10 minutes until crisp.

Step 3: Transfer the bacon onto a paper towel-lined plate but keep the grease in the pan.

Step 4: Slowly add in the flour into the pan while stirring until there are no lumps. Pour in the milk and continue to stir until thickened. Then, crumble the cooked bacon into the gravy. Before serving, season with salt and pepper.

Step 5: Cut the biscuits in half. Pour the gravy over the biscuits and serve. Enjoy!



10 sprouts Brussels sprouts, halved
1 ½ teaspoons butter, melted
1 ½ teaspoon honey
½ teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder


Step 1: In a large saucepan, pour in salted water. Turn the heat to medium.

Step 2: Add in the Brussels sprouts and bring the water to a boil and cook for 8 to 10 minutes or until slightly tender. Do not overcook.

Step 3: In a large mixing bowl, add in the dill weed, onion powder, Dijon mustard, butter, and honey. Stir until well mixed.

Step 4: Transfer the cooked Brussel sprouts into the bowl with the sauce and stir until coated completely.

Step 5: Serve and enjoy!



2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ½ cups shredded Cheddar cheese
1 cup plain yogurt
2 large eggs, beaten
¼ cup butter, melted


Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Apply cooking spray in 12 large muffin cups.

Step 3: In a large mixing bowl, add in the baking powder, flour, sugar, and baking soda. Stir until well mixed.

Step 4: Add in the Cheddar cheese and stir until well blended.

Step 5: Pour in eggs, yogurt, and butter. Whisk until well mixed and moist.

Step 6: Scoop the batter and place them into the greased muffin cups.

Step 7: Place inside the preheated oven and bake for 18 to 20 minutes or until the color turns light brown.

Step 8: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 9: Serve and enjoy!

Cajun Shrimp Scampi


– 12 raw of shrimps (as many as you’d like, I like having a lot in my pasta)
– 1 serving of pasta (preferably a linguine)
– 2 cloves garlic, minced
– 2 tbs. butter
– 1/2 c. heavy cream
– shredded parmesan cheese
– 1/8 tsp. basil
– salt and pepper to taste
– flour (to thicken)
– cajun seasoning
– 1/4 c. parsley
– White wine (not shown)
– olive oil (not shown)


Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil.
Now add the garlic and cook for another 2 minutes.
Add the shrimps.
Next, season the shrimps with the Cajun seasoning., be generous (to your liking)!
Flip the shrimps when are pink on one side and cook for another minute and remove them from the pan, leaving the liquid.
Slowly start adding the heavy cream, basil, parsley, salt and pepper.
Bring to a boil and whisk in sprinkles of flour until sauce thickens.
Lower heat to medium-low and add shrimp again.
When finished, toss shrimp to coat with sauce and serve over pasta, topping with parmesan cheese.


Beef and Rice Stuffed Peppers

Beef and Rice Stuffed Peppers

Ingredients :

6 eaches bell peppers
2 ½ cups chunky tomato sauce
½ onion, very thinly sliced
1 cup beef broth
¼ teaspoon red pepper flakes
1 ½ pounds lean ground beef
1 ½ cups cooked rice
½ cup freshly shredded Parmigiano-Reggiano cheese
¼ cup chopped fresh flat-leaf parsley
½ cup chunky tomato sauce, divided
4 cloves garlic, minced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley, divided

Directions :

Step 1: Preheat oven to 375 degrees F (190 degrees C).

Step 2: Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.

Step 3: Pour 2 1/2 cups tomato sauce into a 9×13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.

Step 4: Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.

Step 5: Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.

Step 6: Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.



Cooking spray
Banana Bread:
½ cup unsalted butter, melted
½ cup light brown sugar
1 egg
¼ cup sour cream
¼ cup white sugar
1 teaspoon vanilla extract
2 eaches ripe bananas
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Cream Cheese Filling:
1 (4 ounces) package cream cheese, softened
1 egg
¼ cup white sugar
3 tablespoons all-purpose flour


Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×5-inch loaf pan.

Step 3: In a large mixing bowl, add in 1 egg, brown sugar, butter, vanilla extract, and 1/4 cup sugar. Stir until well mixed.

Step 4: Add in the bananas and smash using a fork. Add in baking powder, 1 cup flour, baking soda, and salt. Whisk until well mixed.

Step 5: In a medium mixing bowl, add in 1 egg, cream cheese, 3 tablespoons of flour, and 1/4 cup white sugar. Whisk until well blended.

Step 6: Transfer 1/2 of the banana mixture into the greased loaf pan.

Step 7: Pour in the cream cheese mixture on top of the banana mixture and spread using a spatula.

Step 8: Pour in the rest of the banana mixture on top of the cream cheese mixture.

Step 9: Place inside the preheated oven and bake for 50 minutes or until the top is set.

Step 10: Remove from the oven and let it sit on a wire rack to cool at room temperature for 5 minutes.

Step 11: Serve and enjoy!




1 tablespoon olive oil, or as desired
6 eaches chicken breasts, cut in half lengthwise (butterflied)
1 pinch salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 large eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested


Step 1: Ready the oven and preheat to 220 degrees C or 425 degrees F.

Step 2: Arrange a line of aluminum foil in a large baking sheet then drizzle a generous amount of olive oil over the foil.

Step 3: Put the prepared baking sheet into the preheating oven.

Step 4: Place the chicken breasts on a clean plate and lightly press them to flatten into 1/4-inch thickness. Season with salt and pepper to taste.

Step 5: On a large plate, add in the flour and paprika. Whisk until well mixed.

Step 6: In a medium shallow bowl, add in the eggs. Season with salt and pepper then whisk until well mixed.

Step 7: In another large plate, combine bread crumbs and lemon zest.

Step 8: Dip each chicken into the flour mixture, egg mixture, and bread crumbs mixture.

Step 9: Arrange the dipped chicken breasts into the baking sheet. Drizzle olive oil over the chicken breasts.

Step 10: Place the baking sheet into the preheated oven and bake for 5 to 6 minutes or until cooked through.

Step 11: Remove from the oven. Serve and enjoy!


You can season your bread crumbs or use panko instead

Philly Cheesesteak Sliders

Ingredients :

☞ 1 1/2 lb thin slices of fondue beef
☞ 2 tbsp. tablespoon olive oil
☞ 8 oz white mushrooms, thinly sliced
☞ 1 large onion, thinly sliced
☞ 1/4 cup chicken broth
☞ 2 large spoon Worcestershire sauce
☞ 1 cup grated provolone or mozzarella cheese
☞ 4 submarine buns of 23 cm
☞ Iceberg lettuce, minced to taste
☞ Salt and pepper


Put the grill at the center of the oven. Preheat the oven to broiler.
In a great skillet over top heat, roan the meat in the oil, breaking it up with a wooden spoon. Salt and pepper. Reserve on a plate.
In the same skillet, brown the mushrooms and onion. Add more oil as needed. Salt and pepper. Return the meat to the pan. Add the broth, sauce and mix well . Adjust seasoning . Sprinkle with cheese and let it melt. Remove the pan from the heat.
Open the breads and place them flat on a baking sheet. Toast the buns in the oven on every part .
Place each loaf on a plate. Top with lettuce and top with meat mixture. Drizzle with the cooking juices . ENJOY !!

Slow Cooker Taco Soup

To Make this Recipe You’ll Need the following ingredients:

1 lb. ground beef, Cooked
1 Large Onion, Chopped (Sometimes I cook this along with the beef, and sometimes I leave it out, it just depends on what kind of mood you’re in, really.)
1 Can Pinto Beans
1 Can Kidney Beans
1 Can of Corn (But you can totally leave this out if you hate corn. I am so not a corn lover, but everyone else in my family loves it, so I always leave it in.)
1 Can Ro-Tel (Really any spicy diced tomatoes with chilies will do, but I always just use Ro-Tel, because that is what my mom used to use.)
1 Can Diced Tomatoes. (I usually get a big ‘ol can for this if I am having lots of people, or I just use a smaller can if it’s only the fam.)
1 Packet Taco Seasoning Mix
1 Pack Ranch Dressing Mix. (This is the secret ingredient that gives the soup it’s special zing! Don’t leave this out unless you want blah soup.)
1 1/2 Cups Water


Brown your meat. (This is the part where you can add in the onions or not.)
Open all the cans and dump everything into your crock pot. Juice and all.
Let it sit on high for an hour or two then turn it down to low and you have the best darn crock pot taco soup you’ve ever eaten!


This was a great addition to our Christmas meal. My daughter-in-law, who is a vegetarian, had 3 servings! The grand-kids may not have loved it, but they ate it, that’s a win! The adults asked me to keep this recipe for the future. I loved that it was truly homemade! Thank you!

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

Preheat oven to 350 degrees F
In a medium pan, heat the water to the point of boiling. Blend in the rice, spread, and remove from heat. Let it stand for five minutes.
In a 9 x 13-inch heating dish, blend the rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and prepared cheddar.
Prepare in the preheated oven for 30 to 35 minutes, or until cheddar is softened.
This dish turned out nowhere close to tasteless!