4 cups shredded green cabbage (or a 16 oz bag of pre shredded)
1 large apple, thinly sliced (Granny Smith or Honeycrisp work well)
1/2 cup dried cranberries
1/4 cup shredded carrots
1/4 cup sliced almonds (optional, for crunch)
For the Dressing:
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper

In a large bowl, combine the shredded cabbage, sliced apple, dried cranberries, shredded carrots,
and almonds (if using). Toss gently to mix.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt,
and pepper until smooth and creamy.
Pour the dressing over the coleslaw mixture and toss to coat everything evenly.
Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow the flavors to
meld.
Serve cold and enjoy!

1.5 lbs. shaved ribeye
9- pack pretzel sliders
9 slices provolone cheese
2 medium white onions thinly sliced
2 green bell peppers seeded and thinly sliced
2 tablespoons butter
1 tablespoon Worcestershire sauce

Homemade cheese whiz
1 cup white American
1 cup cheddar or pepper jack for a kick of heat
1 tablespoon cornstarch
1 tsp Garlic powder
1 tsp dry mustard powder
12 oz evaporated milk

Garlic butter
2 tablespoons melted butter
2 cloves garlic, minced
2 tbsp parsley minced

Melt 1 tablespoon of butter in a large skillet over medium heat. Sauté the onions and peppers
until they start to caramelize, about 15 minutes. Add a few splashes of water periodically to aid
in caramelization.
While they cook, add all the cheese whiz ingredients into a saucepan over medium-low heat. Stir
frequently until the cheese melts, once it comes to a low simmering boil turn off the heat. The
mixture will continue to thicken as it cooks.
Season the peppers and onions with a pinch of salt and transfer to a bowl.
In the same large skillet still over medium heat, add 1 tablespoon of butter. Add the steak in a
single layer, and cook about 3-4 minutes undisturbed. Season with 1/2 tsp salt and 1 tsp pepper
then flip the steak, using a spatula to break it up into bits as it cooks.
Add Worcestershire to the steak as it finishes cooking. Once cooked through, turn off the heat
and add the onion and peppers back into the pan and stir them in with the steak.
Add ½ cup of cheese sauce into the steak mixture (or more/less based on your preference) and
toss to evenly coat.

Turn the oven to broil, divide the sliders in half and place them face up on a pan to toast to
golden brown. Watch closely to prevent browning.
Divide the steak mixture evenly over the bottom buns. To the top buns add provolone cheese
slices. Place the pan back under the broiler until cheese melts and bubbles, about 2 minutes.
Place the top buns over the steak. Combine garlic and parsley with melted butter and brush it
over the tops of the sliders. Serve with extra cheese whiz for dipping.

2 cooked and shredded chicken breasts (about 3-4 cups)
16 oz frozen mixed vegetables
1 can cream of chicken soup
½ c sour cream
2/3 cup milk
1 c Colby jack cheese
3-4 pats butter
Salt, pepper, garlic and onion powder
1 bag crispy frozen tater tots

Heat oven to 375*
Combine cooked shredded chicken, cream of chicken, sour cream, milk, cheese and seasonings.
Place into a 9×13 sprayed casserole pan.
Top with tater tots.
Bake uncovered 45 minutes

1 loaf brioche or French bread, cut into cubes
6 large eggs
2 cups milk
3/4 cup pumpkin puree
1/3 cup brown sugar
1 tsp vanilla
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
2 tbsp melted butter
Maple syrup, for serving

Grease a 9×13-inch baking dish and add the bread cubes.
Whisk together the eggs, milk, pumpkin, brown sugar, vanilla, pumpkin pie spice, salt, and
melted butter.
Pour evenly over the bread and gently press the bread into the custard.
Cover and refrigerate for at least 30 minutes or overnight.
Bake uncovered at 350°F for 40 to 45 minutes. Serve warm with maple syrup.

Splash of Olive Oil
1 lb baby potatoes, cut into bite-size pieces
1 pkt taco seasoning
1 lb lean ground beef
1 can (10 oz) Rotel tomatoes
4 oz shredded cheese
Pico de Gallo, avocado, and/or sour cream for serving

In a large pan over medium heat, add enough oil to coat the potatoes. Add them and toss. Add
salt and sprinkle about half the taco seasoning onto them; stir to combine. Cook about 5 minutes.
Push the potatoes to one side and add the ground beef. Cook until done, then mix with the
potatoes.
Add the tomatoes with the juice. Add a splash of water and the remaining taco seasoning; mix
well.
Cover and reduce the heat; cook until the potatoes are fork-tender, stirring occasionally.
Add the cheese and let stand until melted.
Serve with Pico, avocado, and/or sour cream

2 pks Crescent rolls
2. 8oz pkg cream cheese
1, oz canned chicken
16 oz bag shredded mozzarella cheese
1 tsp each garlic and onion powder, salt and pepper TT
2 cans Cream of Chicken with Herb soup
1 c milk

Heat oven to 375°. Spray a 9×13 and an 8×8 pan with pan cooking spray.
Combine softened cream cheese, canned chicken, spices, and 1 c cheese in a bowl.
Combine cans of soup and milk in a separate bowl. Season with Salt and Pepper.
Pour soup mixture into the pans evenly.
Open and lay out all the crescent rolls.
Spoon the chicken filling onto the crescent rolls evenly and roll them up.
10 rolls will fit into the 9×13, and 6 will fit into the 8×8
Sprinkle with remaining cheese and garnish with dried parsley
Bake uncovered until golden and bubbly, about 30 min.

In a large mixing bowl combine both tubs no bake cheesecake and the peanut butter. Beat until
smooth.
In a 9 x 13 deep baking dish, add a layer of nutty buddies.
Add half of your filling.
Repeat….
Top with cool whip, leftover crushed nutty buddies (I had 3), and chocolate syrup.

For the dressing
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon sugar
kosher salt and ground black pepper, to taste
For the pea salad
1 pound frozen peas, thawed and patted dry
6 slices bacon, sliced into ½-inch pieces
⅓ cup diced red onion
4 ounces sharp cheddar cheese, cut into cubes about the size of the peas

Cook the bacon. Add the bacon to a skillet over medium heat. Cook for 6 to 8 minutes, until
crispy and golden, then remove with a slotted spoon to a paper towel-lined plate.
Make the dressing. In a small bowl, stir together the mayonnaise, sour cream, apple cider
vinegar, sugar, salt and pepper.
Assemble the salad. In a medium bowl, add the peas, red onion, cheddar cheese, and crispy
bacon. Add the dressing and gently fold until evenly coated. Taste and add more seasoning as
needed.
Chill before serving. Cover and refrigerate for at least 30 minutes before serving to allow the
flavors to meld together.
Storage tip: Since it’s a deli-style salad with no leafy greens, it will hold up well in the fridge for
4 to 5 days. This makes it a great make-ahead salad for upcoming events!

4 cups fresh strawberries
1 frozen pie crust, baked according to package directions
3/4 cup white sugar
3 tablespoons cornstarch
1 cup lemon-lime soda
1/2 cup water
1 (3 ounce) package strawberry-flavored gelatin
whipped cream, for serving

Wash, dry, and remove stems from strawberries. Arrange strawberries, tip-side up, in the
prepared pie crust. Cut larger strawberries in half if needed to fit evenly. Strawberries should be
piled high inside the crust.
In a saucepan, whisk together corn starch and sugar. Add lemon-lime soda and water, and whisk
to combine.
Bring to a boil over medium heat, whisking frequently, until sugar is dissolved and mixture has
thickened slightly.
Remove from heat and whisk in the strawberry gelatin until fully dissolved.
Let the mixture cool slightly, about 5 minutes, then carefully pour over the strawberries in the pie
crust, covering evenly.
Refrigerate for at least 4 hours, or until the filling is completely set.
Slice and serve chilled. Top with whipped cream.

8 frozen hash brown patties
1 lb sausage
2 cups shredded cheddar cheese
8 large eggs
1 cup milk
¼ cup sour cream
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dry mustard
salt and pepper to taste

Preheat oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray.

Place frozen hash brown patties in the bottom of the baking dish.

In a large skillet, cook sausage over medium heat until no longer pink. Drain excess grease.

Spread cooked sausage over hash brown patties. Top with shredded cheese.
In a large bowl, whisk together eggs, milk, sour cream, garlic powder, onion powder, dry mustard, salt, and black pepper.

Pour egg mixture over casserole. Cover the dish with aluminum foil.

Bake covered for 30 minutes. Remove foil and bake for an additional 30 minutes, until the eggs are set.

Can Sausage Hash Brown Patty Breakfast Casserole be frozen? Yes! Assemble the casserole. Cover the casserole dish with plastic wrap and aluminum foil and place in the freezer. When ready to bake, thaw overnight in the refrigerator and bake as directed.

Store leftovers in an airtight container in the refrigerator.