When I was a kid, I always asked my mom to make this. It was my absolute favorite.

 Ingredients

2 cans of refrigerated crescent rolls
1/2 pound of sliced ham
1/2 pound of sliced salami
1/2 pound of sliced provolone cheese
1/2 cup of sliced pepperoni
1/2 cup of banana pepper rings, drained
1/2 cup of roasted red peppers, drained and sliced
1 tablespoon of Italian seasoning
1/4 cup of grated Parmesan cheese
1/4 cup of olive oil
Optional: lettuce and tomato slices for serving

Directions

1. Preheat your oven to 375°F (190°C).

2. Unroll one can of crescent rolls and press the dough into the bottom of a greased 9x13-inch baking dish, sealing the seams and pressing slightly up the sides of the dish.

3. Layer half of the ham, salami, and provolone cheese on top of the crescent dough.

4. Evenly spread the pepperoni, banana pepper rings, and roasted red peppers over the layers of meat and cheese.

5. Sprinkle the Italian seasoning evenly over the top.

6. Layer the remaining ham, salami, and provolone cheese on top of the pepper mix.

7. Unroll the second can of crescent rolls and lay it over the layers, pressing to seal the edges and seams.

8. Brush the top layer of crescent dough with olive oil and sprinkle with Parmesan cheese.

9. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.

10. Let the dish cool slightly before cutting into squares to serve. Optionally, serve with fresh lettuce and tomato slices on the side.

SWEDISH MEATBALLS

 Swedish Meatballs Recipe 

Ingredients:

For the Meatballs:

3 lb ground beef

1 white onion, diced

2 eggs, lightly beaten

1 cup seasoned dry bread crumbs

1/2 cup fresh chopped flat-leaf parsley

2 tsp coarse ground salt

1 tsp coarse ground pepper

For the Gravy:

4 tbsp all-purpose flour

2 cans beef consomme (10.5 oz each)

1 tbsp Worcestershire sauce

2 cups milk

1 tsp coarse ground salt

1 tsp coarse ground pepper

For Serving/Plating:

12 oz medium egg noodles, cooked according to directions

1/4 cup butter

3 tbsp fresh chopped flat-leaf parsley

Instructions:

Combine the ground beef, diced onion, lightly beaten eggs, seasoned bread crumbs, chopped parsley, coarse ground salt, and pepper in a large mixing bowl. Mix until all ingredients are well combined.

Form the mixture into small, round meatballs, about 1 inch in diameter.

Melt the butter in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 8-10 minutes per batch. Remove the cooked mea

Delicious Brown Sugar Chops

**Delicious Brown Sugar Chops **

**Ingredients:**

4 pork chops, about 1 inch thick

1/4 cup brown sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

2 tablespoons olive oil

**Directions:**

Preheat the oven to 375°F (190°C).

In a small bowl, combine brown sugar, salt, black pepper, paprika, and garlic powder.

Rub the spice mixture all over the pork chops.

Heat olive oil in a large ovenproof skillet over medium-high heat.

Add the pork chops to the skillet and sear each side for about 3 minutes until golden brown.

Transfer the skillet to the oven and bake for 10-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).

Remove from the oven and let the chops rest for 3 minutes before serving.

Slow Cooker Rotisserie Chicken

 Slow Cooker Rotisserie Chicken

Ingredients

1 whole chicken (about 4 lbs.)- neck and giblets removed

1 teaspoon chili powder

3 teaspoons smoked paprika

1 teaspoon garlic powder

2 teaspoons dried parsley

1 teaspoon dried thyme

½ teaspoon freshly ground black pepper

1 teaspoon salt (more or less-to taste)

Instructions

Spray slow cooker with cooking spray. Roll 4 balls of aluminum foil and place on the bottom of greased slow cooker (to use as rack for chicken so the juices will stay in the bottom of slow cooker under the chicken).

Remove neck and goblet from the chicken, rinse the chicken with water and pat dry with paper towels.

In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin.

Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for 7-7.5 hours, or on high for 4-4.5 hours until the chicken is cooked through and reaches an internal temperature of 165 F.

Carefully remove the chicken from the slow cooker (it’s very tender and it could fall apart).

Serve the chicken as desired.

If you want crispier skin, place the chicken on a baking sheet and broil for 3-5 minutes.

Giant Reese’s Peanut Butter Cup Pie

 Giant Reese's Peanut Butter Cup Pie 

Ingredients

For the Crust:

2 cups graham cracker crumbs 

1/4 cup cocoa powder 

1/2 cup unsalted butter, melted 

For the Filling:

1 cup creamy peanut butter 

1/2 cup powdered sugar 

8 oz cream cheese, softened 

1/2 cup heavy cream 

For the Topping:

1 cup semi-sweet chocolate chips 

1/2 cup heavy cream 

Instructions

1️⃣ Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, cocoa powder, and melted butter. Press the mixture into the bottom of a pie pan. Bake for 10 minutes, then let cool. 

2️⃣ Prepare the Filling: In a large bowl, beat together peanut butter, powdered sugar, and cream cheese until smooth. Gradually add the heavy cream and continue beating until fluffy. Spread the peanut butter mixture into the cooled crust. 

3️⃣ Make the Topping: Heat the heavy cream in a saucepan until simmering, then remove from heat. Add the chocolate chips and stir until smooth. Let cool slightly, then pour over the peanut butter filling.

4️⃣ Chill: Refrigerate the pie for at least 2 hours to set.

5️⃣ Serve: Slice and enjoy this rich, giant peanut butter cup-inspired pie!

Kcal: 450 kcal per slice

Servings: 8 slices

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 2 hours 30 minutes

Salisbury Steak with Onion Gravy

 

ONLY ACTIVE MEMBERS WILL SAY YUMMY ON THIS ONE 

Salisbury Steak with Onion Gravy

INGREDIENTS:

• 1 pound ground beef

• ⅓ cup bread crumbs

• 2 teaspoons ketchup

• 1 teaspoon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder – optional, use if not doing onion in gravy

Gravy:

• 1 onion – small

• 1 teaspoon oil

• 2 cups beef broth

• 4 tablespoons flour

• 1 teaspoon ketchup

• ½ teaspoons Worcestershire sauce

DIRECTIONS:

1. If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. Set aside in a bowl.

2. Mix 1 pound ground beef with ⅓ cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.

3. Divide one pound of hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle will help prevent puffing up of the patties and make cooking evener.

4. Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of about 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.

5. Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent.

Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.

6. Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt to taste.

7. Whisk until nicely thickened, a few minutes. If using, add caramelized onions to the gravy and mix well.

8. Add steak back into the mixture, simmer a few minutes. Serve with mashed potatoes or as you wish

Banana Cream Cheesecake

 Banana Pudding Cheesecake

Craving a dessert that combines the creamy richness of cheesecake with the classic flavors of banana pudding? This Banana Pudding Cheesecake is a perfect blend of both, offering a luscious, banana-filled treat with a crunchy cookie crust. It’s an indulgent twist on a beloved classic!

Ingredients:

For the Crust:

1 1/2 cups vanilla wafer crumbs (about 40-45 wafers, crushed)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Banana Pudding Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1/4 cup all-purpose flour

4 large eggs

1 cup heavy cream

1/2 cup banana pudding mix (instant)

1 tsp vanilla extract

2 ripe bananas, mashed

For the Whipped Cream Topping:

1 cup heavy cream

2 tbsp granulated sugar

1 tsp vanilla extract

Sliced bananas and extra vanilla wafers for garnish

Directions:

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Bake for 8-10 minutes, then remove from the oven and let cool.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Mix in the sour cream and flour until well combined.

Add the eggs one at a time, beating on low speed after each addition until just combined.

Stir in the banana pudding mix and vanilla extract.

Fold in the mashed bananas.

Pour the cheesecake batter over the cooled crust in the springform pan.

3. Bake the Cheesecake:

Place the springform pan in the preheated oven and bake at 325°F (163°C) for 50-60 minutes, or until the center is set and the edges are slightly puffed.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, or overnight.

4. Prepare the Whipped Cream Topping:

In a medium bowl, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.

5. Finish and Serve:

Once the cheesecake is chilled and set, remove it from the springform pan.

Spread or pipe the whipped cream over the top of the cheesecake.

Garnish with sliced bananas and extra vanilla wafers for a classic touch.

Slice and enjoy!

This Banana Pudding Cheesecake combines the best of both worlds—creamy, dreamy cheesecake with the comforting flavor of banana pudding. It’s sure to be a hit with anyone who loves a classic dessert with a twist!