Emma Johnson

Meaty pizza bubble bake (can be made meatless) my family of 4 eats half a pan for dinner and we eat the other half for lunch the next day.
Cook hamburger and drain
Add jar spaghetti sauce (regular size jar is fine, the large one
was all I had - but I didn't use all of it.)
While sauce is simmering open 2 cans biscuits and cut each one into 8ths
In large mixing bowl mix meaty sauce, biscuits and half bag mozzarella.
Dump into 9x13 greased pan and top with mozzarella and pepperoni
Bake @ 375 for 30 mins

Made this Bacon Ranch Salad today was so good !
Pasta , bacon , green onions , broccoli, peas , cherry tomatoes, shredded cheese , sauce is mayo, mixed with little milk , dry ranch seasoning ,garlic powder & dill & pepper

Lagoon Salad

Ingredients:
3 packs spring variety lettuce
1 bag spinach
Celery, chopped
Carrots, chopped
Grapes
Mandarin oranges
Strawberries, sliced
Ken’s Raspberry Vinaigrette dressing
Homemade candied pecans

Instructions:
In a large bowl, combine the spring lettuce, spinach, chopped celery, chopped carrots, grapes, mandarin oranges, and sliced strawberries. This recipe makes a large salad, perfect for serving a crowd.

Top each individual salad with homemade candied pecans and drizzle with Ken’s Raspberry Vinaigrette dressing.

This is honestly one of the best salads you will ever eat!

Homemade Candied Pecans:

Ingredients:
6 tablespoons brown sugar
A small pinch of sea salt
1/2 teaspoon vanilla
1 1/2 teaspoons water
2 cups pecans

Instructions:
In a skillet, mix together the brown sugar, sea salt, vanilla, and water. Heat over medium heat for about 2 minutes, stirring nonstop.

Add the pecans and continue cooking for another 2 minutes, stirring constantly until the pecans are coated.

Carefully spread the pecans onto wax paper and let them cool completely. Once cooled, store them in an airtight container.

Use caution because the candied pecans will be very hot. Do not touch them with your fingers until they are fully cooled.

Just made this deliciousness the other night. It made enough for a 9×13 casserole dish and a mini 9×6!
☆Ritz Cracker Chicken Casserole☆
3 10.75oz cans cream of chicken soup.
1 container of sour cream.
Chopped scallions.
Shredded chicken
(I used a rotisserie chicken.)
2 to 3 sleeves of Ritz Crackers crushed.
12 oz Cavatappi pasta cooked and drained.
Couple of handfuls of shredded cheese (however much you like)
3/4 stick of butter, melted.
And black pepper to taste.
Cook Pasta.
Mix together the soup, sour cream, chopped scallions, shredded, chicken, shredded cheese and black pepper. Put cooked pasta in the bottom of your dish(es)
Spread the soup chicken mixture all over. Then add the crushed crackers and drizzle with the melted butter. Cook at 350° for 25-30 mins. I gave the mini to my neighbor. It fed her family of 4 no problem. My family had a lot leftover. Comfort food at its finest 😋

Crunchwrap

Ingredients:
1 lb ground beef
Taco seasoning
1 onion, diced
Lettuce, shredded
Tomato, diced
Sour cream
Large flour tortillas
Tostada shells
Nacho cheese sauce

Instructions:
Brown the ground beef in a skillet over medium heat, then drain any excess grease. Add the diced onion, taco seasoning, and a little water. Stir well and cook until the beef is fully seasoned and the onion is softened.

Place a large flour tortilla on a flat surface. Add some seasoned beef to the center, then spoon nacho cheese sauce over the top. Place a tostada shell on top of the beef and cheese. Spread sour cream over the tostada, then add shredded lettuce and diced tomatoes.

Fold the edges of the tortilla up and over the center, creating a sealed crunchwrap shape. Place the crunchwrap in the air fryer, folded side down, and cook for about 5 minutes, or until golden brown and crispy.

Serve warm and enjoy!

I made homemade smothered chicken thighs last night and all together it cost about $5 to make and it was so delicious.
*Recipe*
~Season your chicken thighs with whatever you like to use and a little olive oil, add a small amount of flour and pan sear them just enough to get a crispy outside.
~Remove from oil
~Use drippings to make a roux with flour and milk, once my gravy was thickening I added about half a can of chicken broth and the same seasonings I used on my chicken.
~Add chicken back to gravy mix and cook in the oven on 375 for about 20-30 mins
~Check internal temp of chicken and enjoy!

Italian Pepperoni Pasta Salad 🥗🍝🧀

Ingredients

12 oz tri-color rotini pasta
1 cup pepperoni slices, halved or quartered
1 cup salami, chopped
1 1/2 cups mozzarella cheese, cubed
1/2 cup shredded Parmesan cheese
1/2 red onion, thinly sliced
3/4 cup Italian dressing
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
Optional: chopped parsley, cherry tomatoes, olives, or cucumbers

Instructions

1. Cook the rotini pasta according to package directions until tender.
2. Drain the pasta and rinse with cold water to cool it down.
3. Slice the pepperoni, chop the salami, cube the mozzarella, and thinly slice the red onion.
4. Add the cooled pasta to a large bowl or foil pan.
5. Add pepperoni, salami, mozzarella cubes, red onion, and Parmesan cheese.
6. In a small bowl, mix Italian dressing, olive oil, Italian seasoning, salt, and black pepper.
7. Pour the dressing over the pasta salad.
8. Toss everything together until evenly coated.
9. Chill for at least 30 minutes before serving so the flavors can blend.

This is easy, colorful, cheesy, and perfect for parties, BBQs, potlucks, or meal prep.

Made this pasta salad
Bacon Cucumber Herb Pasta Salad 🥒🥓🍝

Ingredients

12 oz rotini pasta
1 1/2 cups cucumber, chopped
1 cup cooked bacon, chopped crispy
1/2 cup fresh parsley, chopped
1/4 cup fresh mint or cilantro, chopped
3 green onions, sliced
1/2 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon dried Italian seasoning or oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

1. Cook the rotini pasta according to package directions until tender. Drain and rinse with cold water to cool it down.
2. Cook the bacon until crispy, then chop it into small pieces.
3. Chop the cucumber, parsley, mint or cilantro, and green onions.
4. In a small bowl, mix olive oil, lemon juice, minced garlic, Italian seasoning, salt, and black pepper.
5. Add the pasta, cucumber, bacon, herbs, green onions, and Parmesan cheese into a large bowl.
6. Pour the dressing over the pasta salad.
7. Toss everything together until well coated.
8. Chill for 20–30 minutes before serving for the best flavor.

Fresh, crunchy, salty, and perfect for lunch, BBQ, or a quick side dish.

Crisp Creamy Cucumber + Apple Salad 🍎🥒
Creamy, Crunchy and DELICIOUS, yet OH. SO. SIMPLE.

A great way to use those fresh picked in-season tangy, crisp apples right now.

For this salad you really want an apple that is not mealy, always crisp.

My very most favorite apple varieties in no particular order are: Braeburn Cortland Granny Smith Honeycrisp Jonagold Macoun

makes 4 servings

Ingredients: 1 large English cucumber, thinly sliced 1 bunch radishes, thinly sliced 2 fresh crisp apples of choice, sliced into small, thin pieces 2-3 Tbsps finely chopped fresh dill 2-3 Tbsps chopped chives

Creamy yogurt dressing: 1 cup plain Greek yogurt 2 tsp white vinegar 1 tsp raw honey, or pure maple syrup 2 tsp dijon mustard 2 cloves fresh garlic, minced sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each

Instructions:

In a large glass measuring cup, whisk together all dressing ingredients, then set aside.

In a large serving bowl, add cucumbers, radishes and apple slices. Top with dill and chives and add in the dressing. Stir well to combine, then taste and adjust seasoning if desired.

Enjoy!

Asian Cucumber Salad TikTok Recipe Quick Side Dish Weeknight Dinner5 pcs cucumbers
3 tsp granulated white sugar
2 tsp sesame seeds
1 tsp garlic, crushed
2 to 3 tbsp green onion, chopped
1 ½ tbsp soy sauce
3 tsp rice vinegar
3 tsp Chinese chili oil
1 tsp sesame oil
3 tsp salt

Here's how it went:

First thing, I mixed the sugar, sesame seeds, crushed garlic, and chopped green onion in a bowl.

Then I stirred in the soy sauce, rice vinegar, chili oil, and sesame oil. Just set that aside while I dealt with the cucumbers.

Cut both ends off each cucumber. This is where the chopstick trick comes in - I put the cucumber between a pair of chopsticks so the knife wouldn't slice all the way through.

Made diagonal cuts down the length of the cucumber, then flipped it over and cut perpendicular to get that spiral shape. Did this on all five cucumbers.

Tossed the cucumber spirals in a bowl and sprinkled them with salt. Massaged the salt in and let them sit for about 8 to 10 minutes.

Rinsed the cucumbers really well with cold water to get rid of the excess salt.

Poured that marinade over the cucumbers and mixed everything until they were coated. Done.

Pro tip - the angle of your cuts really does matter. I messed up the first cucumber because I was cutting too straight and it just didn't spiral right. Once I got more aggressive with the diagonal angle it worked perfectly. Also, don't skip the salt massage step. I was tempted to because it seemed like extra work, but it genuinely makes the cucumbers way crispier. I rinsed mine twice because I was worried about it being too salty and it turned out perfect.

Fair warning, the chili oil can sneak up on you. I used the full 3 teaspoons and my kids were NOT happy about the spice level. Next time I'm probably doing half that and putting extra on the side for myself.

I made this as a weeknight meal side and it was honestly perfect for a family dinner when you need something fresh and crunchy. The whole thing took maybe 15 minutes if you don't count the sitting time. We had it with some grilled chicken and rice and it was such a good contrast to everything else on the plate.

What do you guys usually serve with this kind of fresh salad? I'm trying to figure out what else would pair well for next time.