Elle's Easy 3-Ingredient Fruit Pie Filling Cake

🍒 Easy 3-Ingredient Fruit Pie Filling Cake

This might be one of the easiest cakes you’ll ever make! 🎂 You can use any cake mix and any fruit pie filling, so the flavor combinations are practically endless.

I made mine with white cake mix and cherry pie filling 🍒 (which is why it is pink), and then topped it with cream cheese frosting. So yummy! 😋 This is a great last-minute dessert, perfect for feeding a crowd, and easy to customize with whatever you have on hand.

🛒 Ingredients

• 1 box cake mix
• 1 can fruit pie filling
• 3 eggs 🥚

👩‍🍳 Directions

1. Preheat oven to 350°F. Grease a 9 x 13-inch baking pan.
2. Add the cake mix, entire can of pie filling, and eggs to a large mixing bowl. Do not add the oil, water, or other ingredients listed on the cake mix box.
3. Mix until everything is well combined. The batter will be thick and fruity.
4. Spread the batter evenly in the prepared pan.
5. Bake for 35–40 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before frosting.

🧁 Cream Cheese Frosting

• 8 oz cream cheese
• 1/2 cup butter 🧈
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Put the cream cheese and butter in a microwave-safe bowl and microwave in 30-second increments until soft.

Beat together until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla. Spread over the completely cooled cake.

🍓 Flavor Combination Ideas

• 🍒 Chocolate cake + cherry pie filling
• 🍓 Chocolate cake + strawberry pie filling
• 🫐 Vanilla cake + blueberry pie filling
• 🍋🍓 Lemon cake + strawberry pie filling
• 🍎 Spice cake + apple pie filling

✨ Make It Your Own

There are so many easy ways to change this cake up! Try adding chocolate chips, white chocolate chips, nuts, or shredded coconut. 🥥

Top it with cream cheese frosting, whipped topping, powdered sugar, a simple drizzle, or fresh fruit. 🍓🫐

One bowl 🥣, three simple ingredients, minimal cleanup—and a dessert that’s easy enough for the last minute but good enough to serve a crowd! 🎉

Creamy Boursin Chicken Orzo with Artichokes 🍅🌿

This was the perfect dinner for a rainy night—warm, creamy, cozy, and one of those meals that just completely hit the spot. And the fact that Mark really enjoyed it too means this is definitely something I'll be making again!

I changed the original idea quite a bit to suit us. I used less tomato, swapped the zucchini for artichoke hearts, and cooked the orzo using just enough water for it to absorb—more like cooking rice—rather than boiling it in a huge pot of water and draining it.

I also made the chicken ahead of time in my Instant Pot, so when it was time to put dinner together, I simply cut up the cooked chicken and added it at the end. Easy!

🍴 Ingredients

• 1 package Boursin Garlic & Fine Herbs cheese (5.2 oz)
  
• 1 cup cherry tomatoes, chopped quite fine
• 1 can artichoke hearts, well drained and cut into bite-size pieces
• ¾ cup (6 oz) dry orzo
• 2 cups water
• 1 tablespoon butter
• Cooked chicken, cut into bite-size pieces (I cooked mine ahead of time in the Instant Pot)
• Dried oregano, to taste
• Red pepper flakes, to taste
• Salt and freshly ground black pepper, to taste
• Olive oil or olive-oil spray
• Fresh basil, chopped
• Grated Parmesan cheese

👩‍🍳 Directions

1. Heat the oven to 350°F. Place the Boursin in the center of a baking dish. Arrange the halved cherry tomatoes and chopped, well-drained artichoke hearts around it.
2. Sprinkle everything with oregano, red pepper flakes, salt and pepper, then give the vegetables a very light spray or drizzle of olive oil.
3. Bake for about 20 minutes, until the tomatoes have softened and released some of their juices and the Boursin is warm and creamy. If you'd like the tomatoes softer, give them another 5 minutes.
4. Meanwhile, cook the orzo. Combine ¾ cup orzo, 2 cups water, 1 tablespoon butter and a little salt in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the orzo is tender and has absorbed most of the water. If it needs a little more liquid before it's tender, simply add a splash of water.
5. Remove the baking dish from the oven and stir the Boursin, roasted tomatoes and artichokes together. The warm cheese and tomato juices will turn into a deliciously creamy sauce.
6. Fold in the cooked orzo, chopped cooked chicken and fresh basil, stirring until everything is coated in that creamy Boursin sauce.
7. Sprinkle grated Parmesan over the top and return the dish to the oven for another 5–10 minutes, just until everything is piping hot and the Parmesan has melted.

❤️ A Cozy Keeper

I really loved the way this turned out. Using artichoke hearts gave it a little more flavor and substance, (but you could use zucchini or some other vegetable if you wish).

This hit the spot. Mark really enjoyed it too, so this one is absolutely going into our regular dinner rotation. ☔️🍲❤️

Mark’s Marvelous Chicken

 

I’ve made this chicken many times over the years, so it surprised me when I recently served it and Mark said, “WOW, this is great! I could eat this again.”

I looked at him to see if he was joking but, nope, he genuinely didn’t remember that he’s had it many times over the years! 😂

Good to know he still loves it, because I call it Mark’s Marvelous Chicken for a reason - and I guess it gets to keep the name.

This is one of those recipes I love because it’s simple, fast, and delicious. The Parmesan-mayo topping keeps the chicken moist while the panko breadcrumbs give it a flavorful, lightly crispy coating.

Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 20–25 minutes
Servings: 2

Ingredients

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1½ teaspoons herbs, such as thyme and garlic seasoning or thyme and Italian seasoning

• 4 tablespoons grated Parmesan cheese

• 2 tablespoons mayonnaise, or a little more if needed

• 2 tablespoons panko breadcrumbs, or more as needed

• Olive oil spray

Directions

1. Preheat the oven or air fryer to 425°F.

2. Season the chicken breasts with salt, pepper, and your choice of herbs.

3. For the oven: Place the chicken breasts in a greased baking pan.
   For the air fryer: Lightly coat the basket with olive oil spray, then place the chicken breasts in the basket.

4. In a small bowl, mix the Parmesan cheese and mayonnaise until well combined.

5. Spread the Parmesan-mayo mixture evenly over the tops of the chicken breasts.

6. Sprinkle the panko breadcrumbs evenly over the top.

7. Bake or air fry for approximately 15–20 minutes, depending on the thickness of the chicken, until the thickest part reaches an internal temperature of 165°F (74°C).

Simple, fast, and apparently memorable—even if Mark doesn’t remember eating it! 😂

Keto Cheeseburger Casserole

This keto cheeseburger casserole is one of my favorite dishes to make for potlucks. It’s hearty, cheesy, full of classic cheeseburger flavor, and nobody needs to know it’s keto!

Mark loves it too, although his one suggestion was, “Put it on a bun!” 😂

I usually eat it just as it is, but it’s also delicious served over cooked cabbage. And if you’re not eating keto, go ahead and take Mark’s advice and pile it onto a bun—it’s almost like a cheeseburger meets a sloppy joe.

However you serve it, it’s delicious!

Elle's Keto Cheeseburger Casserole

Ingredients

• 2 lbs ground beef

• 1 white onion, chopped

• 8–10 oz baby bella mushrooms, sliced or chopped

• 1½–2 cups shredded mozzarella cheese, divided

• 3–4 large eggs

• ½ cup heavy cream

• ⅓–½ cup tomato puree, depending on how saucy you like it

• 2–3 tablespoons yellow mustard

• ⅓–½ cup chopped dill pickles or dill pickle relish, drained

• 1–2 teaspoons garlic powder

• 1 teaspoon smoked or regular paprika

• ¾–1 teaspoon salt, or to taste

• ½ teaspoon black pepper

Optional additions:

• ½–1 teaspoon dried oregano or Italian seasoning

• Pinch of cayenne or chili powder

• 1 tablespoon Worcestershire sauce

• A few drops of hot sauce

Note: You can substitute ketchup for the tomato puree if you prefer, but regular ketchup does contain added sugar.

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish or similar 2–3 quart casserole dish.

2. Brown the beef. In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns.Add the onion and saute till soft

3. Add the mushrooms. When the beef is almost cooked through, add the mushrooms. Cook for another 4–6 minutes, until the mushrooms soften and release their liquid. Drain excess fat if necessary, leaving a little behind for flavor.

4. Add the cheeseburger flavors. Stir in the tomato puree, mustard, garlic powder, paprika, salt, pepper, and any optional seasonings you're using. Cook for another 1–2 minutes.

5. Add the pickles and cheese. Remove the skillet from the heat. Stir in the chopped pickles and about half of the mozzarella.

6. Make the creamy binder. In a separate bowl, whisk together the eggs and heavy cream until smooth. Pour over the beef mixture and gently stir to combine. This gives the casserole a creamy texture while helping everything hold together.

7. Assemble. Transfer the mixture to your prepared baking dish and spread evenly. Sprinkle the remaining mozzarella over the top. If you love things extra cheesy, add a little more!

8. Bake uncovered for 25–35 minutes, or until the center is set, the cheese is melted and lightly golden, and the edges are bubbling.

9. For a more golden cheesy top, broil for 1–2 minutes at the end, watching it carefully.

10. Let the casserole rest for 8–10 minutes before serving. This gives it time to firm up and makes it easier to slice and serve.

Serving Ideas

I love this casserole straight from the dish or spooned over cooked cabbage. I also love it with mayonnaise

You can also top it with extra chopped dill pickles, a little drizzle of mustard, and some chopped parsley or chives.

For even more of a classic burger feel, serve it over shredded lettuce with sliced tomatoes on the side. Steamed broccoli or a simple salad also makes an easy keto side.

And if you aren’t keto, put it on a bun! It becomes a delicious cross between a cheeseburger and a sloppy joe—which, according to Mark, may be the best way to eat it. 😂

Storing & Reheating

This is a great recipe for meal prep because the leftovers reheat really well. Store covered in the refrigerator for 3–4 days and reheat individual portions in the microwave or oven.

You can also freeze the casserole for 1–2 months. Thaw overnight in the refrigerator before reheating.

Make It Your Own

One of the nice things about this recipe is how easy it is to adjust. Add a little more mustard if you like extra tang, increase the tomato puree if you prefer it saucier, or pile on more mozzarella if you want an extra-cheesy casserole.

You get all those familiar cheeseburger flavors—savory beef, melted cheese, tangy mustard and dill pickles—with mushrooms adding extra flavor and heartiness.

Keto, easy to make, and definitely potluck-worthy!

Quick and Easy Chicken Parmesan

 Whether you buy store-bought ground chicken or, like me, grind your own chicken and keep it in the freezer, this is such an easy and delicious recipe. It’s also one of Mark’s favorites! ❤️

I like making ours a little smaller and thinner because they get wonderfully crispy on the outside while staying juicy inside. And that final minute or two in the air fryer really takes them over the top! 😋 Note: You can cook them completely in the air fryer if desired but I find they dry out a bit.

🛒 Ingredients

• 1 pound ground chicken
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Asiago-Romano or Parmesan cheese
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup seasoned breadcrumbs (regular, panko, or a combination of both) I season my own with s&p and Italian seasoning
• Olive oil spray
• 3/4 cup shredded mozzarella cheese
• Marinara sauce, for serving microwaved to heat
• Cook pasta
  
  
  if desired

👩‍🍳 Directions

1. Prepare the chicken mixture. In a bowl, combine the ground chicken, garlic powder, salt, pepper, and grated cheese. Mix until well combined. Form into 4 large meatballs or 6–8 smaller ones. We prefer the smaller ones because they make thinner, crispier patties. Place in the freezer for 10 minutes to firm up.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly grease it.
3. Bread the patties. Coat each chicken ball in flour, then gently press it into a thin oval patty, about 1/2 inch thick. Dip each patty into the beaten egg, then coat well with breadcrumbs, gently pressing the crumbs into the chicken. Place on the prepared baking sheet and spray the tops with olive oil. ✨
4. Bake for 8 minutes, then flip the patties and give them another light spritz of olive oil. Return to the oven and bake for another 6–8 minutes, until browned, crispy, and the chicken is cooked through.
5. Add the mozzarella. Sprinkle mozzarella over each patty. For an extra-crispy finish, transfer the patties (foil and all) to the air fryer for 1–2 minutes, just until the cheese is melted and bubbly. 🧀 If you don’t have an air fryer, place them under the oven broiler for about 1 minute, watching closely so they don’t burn.
6. Serve hot over pasta with marinara sauce spooned over the top or on the side for dipping. 🍅❤️

Tip: Making the patties thinner gives you more of that crispy, cheesy coating in every bite—and that’s definitely how we like them! 😋

Creamy Chicken Noodle Casserole

Creamy Chicken Noodle Casserole

This hearty chicken casserole makes a big batch, making it perfect for feeding a crowd. It's one of those comforting meals everyone loves, and the leftovers freeze beautifully for an easy dinner another day.

Ingredients

• 1 medium yellow onion, diced

• 4 oz mushrooms, chopped

• 1 (10.5 oz) can cream of chicken soup

• 1 cup sour cream

• 1¼ cups half-and-half

• Pinch of kosher salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder
  

• 2 cups cooked, shredded chicken

• 1 cup frozen peas

• 12 oz egg noodles, cooked

• ½ cup shredded Colby cheese, plus extra for topping

• ⅔ cup shredded mozzarella cheese, plus extra for topping

• ½ cup shredded Parmesan cheese, plus extra for topping

• 4 oz French's Crispy Fried Onions, divided

Instructions

1. Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. If you're making this for a potluck, a large disposable aluminum casserole pan works great.

2. Prepare the chicken: You can use shredded rotisserie chicken, but I usually cook 2 pounds of chicken breasts in the Instant Pot. Season with salt, pepper, and Montreal Chicken Seasoning, then cook on High Pressure for 12 minutes. Quick release the pressure, then pulse the cooked chicken breasts in a food processor 3–5 times until shredded. Transfer the shredded chicken to a large mixing bowl.

3. Cook the egg noodles in boiling water for 7 minutes, or until al dente. Drain well.

4. In a skillet over medium heat, add a little olive oil and butter. Cook the diced onion and chopped mushrooms, stirring occasionally, until softened and lightly golden, about 5 minutes.

5. Add the cooked onion and mushrooms to the bowl with the shredded chicken. Stir in the cream of chicken soup, sour cream, half-and-half, kosher salt, black pepper, garlic powder, frozen peas, 2 ounces of the French's Crispy Fried Onions, most of the shredded cheeses (reserve a few tablespoons of each for the topping), and the cooked egg noodles. Gently stir until everything is well combined.

6. Transfer the mixture to the prepared baking dish and sprinkle the reserved cheeses over the top.

7. Lightly spray one side of a sheet of aluminum foil with nonstick cooking spray and cover the casserole, placing the sprayed side down to prevent the cheese from sticking.

8. At this point, you can refrigerate the casserole and bake it the next day, or continue with baking.

9. Bake for 40 minutes, or until hot and bubbly. Remove the foil, sprinkle the remaining 2 ounces of French's Crispy Fried Onions over the top, and continue baking for 5–10 minutes, until the onions are golden and crispy.

10. Let the casserole rest for about 10 minutes before serving.

Mom's Oh Henry Bars

Some of my favorite childhood memories revolve around walking through the door after school and being greeted by the smell of something homemade. I grew up in a time when that was simply part of everyday life. Mom always seemed to have a fresh treat waiting for us, and it made home feel especially warm and welcoming.

These Oh Henry Bars were one of my absolute favorites. Back then, I had no idea how incredibly simple they were to make. I only knew that I couldn't wait to grab a square before my siblings did! They have the perfect combination of creamy peanut butter, crunchy cereal, and chocolate chips, making them rich without being overly sweet.

The best part is that there's no baking involved. Just a few pantry staples, one saucepan, and a little stirring. They're every bit as delicious today as they were all those years ago.

Mom's Oh Henry Bars

Prep Time: 15 minutes
Chill Time: About 1 hour
Yield: 16–20 bars

Ingredients

• ½ cup corn syrup
  
• ½ cup brown sugar
• Dash of salt
• 2 cups peanut butter
• 2 teaspoons vanilla
• 2 cups Rice Krispies
• 1 cup Corn Flakes
• 1 cup chocolate chips

Directions

1. Combine the corn syrup, brown sugar, and salt in a saucepan and bring to a full boil.
2. Stir in the peanut butter and vanilla until well combined.
3. Combine the Rice Krispies, Corn Flakes, and chocolate chips in a large bowl.
4. Pour the peanut butter mixture over the cereal mixture.
5. Stir until everything is evenly coated.
6. 
   Press into a 9×9-inch pan.
7. Refrigerate until firm before cutting into bars.

A Little Tip

These bars are wonderful straight from the refrigerator, where they stay firm and
chewy. They also keep well for several days, making them perfect for lunchboxes, family gatherings, or whenever you're craving a nostalgic homemade treat.

Sometimes the simplest recipes become the ones we treasure most, and for me, these Oh Henry Bars will always bring back memories of coming home from school to a kitchen filled with love. ❤️

Decadent Chocolate Caramel Toffee Poke Cake

Decadent Chocolate Caramel Toffee Poke Cake

This easy yet decadent cake is one of my favorite desserts to bring to potlucks. It's always a crowd-pleaser, and everyone asks for the recipe!

To make serving day even easier, I usually bake the cake the day before. After it comes out of the oven, let it cool slightly before poking the holes. You will find recipes that say to put the caramel sauce on right away but, I find that it gets too soggy. Don't put it on until the cake is completely cooled. I let it sit in the fridge overnight. The day of serving, I pour the carmel sauce over top add the toffee bits and add the whipped topping, toffee bits, and drizzle for a beautiful finishing touch.

This cake is rich enough that a small piece is usually plenty—but it's so delicious, you'll probably find yourself coming back for another bite!

Ingredients

• 1 (15.25 ounce) package chocolate cake mix (mix and bake according to package directions)

• 6 ounce can sweetened condensed milk

• 6 ounces caramel sauce

• 1 bag toffee bits

• 1 (8 ounce) container frozen Cool Whip topping, thawed

• Caramel or chocolate sauce (or both!) for drizzling

Instructions

1. Mix and bake the cake according to the package directions.

2. Allow the cake to cool slightly, then poke holes all over the top using a chopstick or fork. Refrigerate overnight

3. Combine the sweetened condensed milk and caramel sauce. Pour evenly over the cake, allowing the mixture to soak into the holes.

4. Sprinkle half of the toffee bits over the cake.

5. Frost with the thawed whipped topping.

6. Top with the remaining toffee bits and drizzle with caramel sauce, chocolate sauce, or both.

Low-Calorie Whipped Iced Latte

Skip the $6 Starbucks latte! This rich, frothy iced coffee tastes like a coffeehouse treat for just pennies a serving. This has become my latest obsession! It tastes incredibly rich and decadent, but it's surprisingly low in calories. Depending on how much milk you add, it can be almost zero calories. I use decaf instant coffee so I can enjoy it as a cozy evening treat without worrying about caffeine.

One tip: make sure you use a jar that's tall (so it doesn't splatter) and wide enough for your hand mixer to fit inside and deep enough for the beaters to be fully submerged in the coffee. Don't ask me how I learned that one! 😂

UPDATE: I recently got a little frother and this is life changing. I know that sounds dramatic but for <$10, this little thing is AMAZING! It whips things up much faster, thicker and with no mess. Not to mention, it is small so you don't have to worry about the container you use. HIGHLY recommend.

You could also stop at step #3 and use it to top your hot coffee.

Ingredients

• 1–2 tablespoons instant coffee (or to taste)
• Enough water to just cover the coffee
• Stevia or your favorite sweetener, to taste (optional)
• Ice
• Milk, almond milk, or your favorite milk alternative
• Optional: Cinnamon or other favorite flavorings

Instructions

1. Add the instant coffee to a wide-mouth jar and pour in just enough water to cover it.
2. Using a hand mixer, whip the coffee until it's light, thick, and frothy.
3. Stir in sweetener, if desired.
4. Fill the jar with ice.
5. Pour in your milk of choice until you reach your desired strength.
6. Sprinkle with cinnamon or any other favorite flavoring, if desired.

Enjoy immediately!

Elle's Easy Keto Brownies

These brownies are the best of all worlds — fast, easy, and SO good! Just add everything to a food processor, pulse until smooth, then pour the batter into a greased 9-inch pan and bake. If you don't have a food processor, combine well in a bowl. Rich, fudgy, and incredibly simple!

Ingredients

• 1 cup almond flour
  
• 1/4 cup + 2 Tbsp cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup melted butter
• 3 Tbsp olive oil
• 2 eggs
• 2/3 cup granulated erythritol
• 1 tsp vanilla extract
• Optional: add 1/2 chocolate chips - stirred in by hand

Instructions

Add all ingredients (except the chocolate chips) to a food processor and pulse until smooth and well combined. Stir in by hand the chocolate chips (if using) Pour into a greased 9 x 9 pan and bake in a 350°F oven for 20–25 minutes - till they pull slightly from the edge of the pan. The center will still be soft, but that is okay.

Remove from the oven and place on a cooling rack until completely cooled. Then cover and refrigerate. These brownies get even better after chilling in the fridge… or so I’ve heard, because they never seem to last very long in our house!

Chocolate Chia Pudding (My Latest Obsession)

This has become my go-to when I want something sweet, comforting, and satisfying—but still nourishing. It feels like a rich dessert, yet it’s made with simple, wholesome ingredients. I love that it takes just minutes to prepare, and by the time I’m ready for something indulgent, it’s already waiting in the fridge.

It is sweet and tastes like the best cheat and yet it is healthy and high protein!

Ingredients

• 1 cup liquid (milk, water, coconut beverage, almond milk — or my favorite: coffee)
• 1/4 cup chia seeds
• 2 Tbsp cocoa powder or 1 scoop chocolate protein powder
• Stevia, optional
• Flavoring, optional (vanilla, maple, almond, etc.)
• Flaxseed, optional

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Instructions

1. Add everything to a mason jar (or any jar with a lid) and shake well.
2. Scrape down any seeds stuck to the sides and shake again.
3. After 1 hour, stir again — this step is crucial to prevent clumping.
4. Refrigerate for at least 4 hours or overnight.
5. For a smoother texture, blend before chilling (optional - I personally like the crunch).

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Flavor Ideas (Using the Base Recipe)

Add extras to the jar, shake, then chill as directed.

Black Forest

• 1/4 cup chopped cherries
• Optional: a drop of almond extract

Berry Chocolate

• 1/4 cup frozen berries (raspberries are especially good)

Spiced Chocolate

• 1/4 tsp cinnamon
• 1/8 tsp ginger
• 1/8 tsp cardamom
• 1/8 tsp cloves

Peanut Butter Chocolate

• 3 Tbsp peanut butter

Breakfast Oat Version

• 1/4 cup oats
• Maple extract + cinnamon

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Extra Add-Ins

• Jam
• Coconut
• Nuts
• Honey or maple syrup

Fresh Chicken Sausage Balls

I recently got a Ninja Food Processor and decided to make fresh ground chicken sausage balls. I may love these even more than my sausage balls...and that is saying a LOT! I’ve found that the order matters - start with dry ingredients and save the wet for last - and cleanup is so much easier. When I’m done, I just add hot water and a little soap, let it run, and it basically cleans itself. So easy!

First, I shred the cheese and put it aside in a bowl. Then I pulse the onion until finely chopped and add that to the cheese in the bowl.

Finally, I add chunks of fresh boneless chicken breasts to the food processor and pulse until it’s nicely ground. Then everything gets put back into the food processor bowl and mixed together and I make my chicken balls. I do mine about the size of a small golf ball and sometimes press them down to make them more of a 'patty'.

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✨ Why I’ll Never Go Back to Store-Bought

I am honestly amazed at how fresh these chicken balls taste—and how little grease they have.

Once you realize how many additives are in store-bought chicken sausage, and then taste how good homemade can be, it’s hard to go back.

The sky is the limit with the flavor combinations but, for me, just chicken, cheese and onions was AMAZING! 🤍

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🌿 Mix (Per 1 lb of Chicken)

• 
  1 tsp salt
• 1 tsp black pepper
• 1 tsp dried parsley
• ½ tsp garlic powder

Cheese - asiago, swiss, cheddar or even feta

Onion - red or white

Seasonings - S&P are a must but then you can experiment: thyme, rosemary, garlic or whatever you
have in your spice cabinet

Vegetables - you could add in apple, spinach or experiment with whatever else you have in your veggie drawer

Egg - optional. Personally, I like it better without the egg as you get more of the chicken flavor

I make these into "egg sized" balls and flatten them out in the airfryer. Cook for 10 minutes at 400F

Sausage Balls Seasoning

I recently got a Ninja Food Processor, and it has completely changed how I make sausage balls. I’ve found that the order matters - start with dry ingredients and save the wet for last - and cleanup is so much easier. When I’m done, I just add hot water and a little soap, let it run, and it basically cleans itself. So easy!

I start by adding all of my seasonings (recipe below) to the food processor. This breaks up the fennel seeds and blends everything evenly. I give it a quick pulse, then transfer the seasoning mix to a bowl.

Next, I shred the cheese and add it to the bowl. Then I pulse the onion until finely chopped and add that in as well.

Finally, I add chunks of pork to the food processor and pulse until it’s nicely ground. Then everything gets mixed together in the bowl and I make my sausage balls.

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🥣 How I Prep Ahead

My seasoning mix is listed below, and you can easily double, triple, or scale it up to season as much pork as you need.

I typically freeze my pork already mixed with the seasonings. I leave out the cheese, onions, and any other fresh ingredients—those get added the day I thaw the pork so everything tastes fresh and perfect.

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✨ Why I’ll Never Go Back to Store-Bought

I am honestly amazed at how fresh these sausage balls taste—and how little grease they have.

Once you realize how many additives are in store-bought Italian sausage, and then taste how good homemade can be, it’s hard to go back.

These seasonings are simple, clean, and absolutely delicious. 🤍

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🌿 Seasoning Mix (Per 1 lb of Pork)

• 1 tbsp fennel seeds (crushed)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried parsley
• ½ tsp garlic powder
• ½ tsp red pepper flakes (optional, for heat)

Crispy Smashed Potatoes (A Mark-Approved Favorite!)

My husband Mark LOVES potatoes, and he’s tried them just about every way imaginable. These, though? He raved about them and declared them absolutely amazing. 🙌

The best part? They’re incredibly easy. The only “hard” part is allowing enough time for them to bake and get perfectly crispy—but trust me, they’re worth the wait.

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Ingredients

• Potatoes – russet or red/new potatoes

• 1 Tbsp olive oil

• 1/2 Tbsp butter

• 2 cloves of garlic, pressed

• 1/4 to 1/2 cup grated cheese

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Instructions

I cook my potatoes in the Instant Pot, but you can also cook them on the stove or even in the microwave. If you boil them on the stove, be sure to remove as much moisture as possible and allow them to dry well. This is why the Instant Pot or microwave is quicker and easier.

Instant Pot method:
Cover the bottom of the Instant Pot with water, add the trivet, then add the potatoes.

• Russet potatoes: cook on High for 8 minutes, or until tender

• Red/new potatoes: cook on High for 4 minutes, or until tender

1. Preheat oven to 375°F.

2. Put the olive oil and butter in a microwave-safe dish and melt (about 20 seconds max). Stir in the pressed garlic and set aside.

3. After cooking, place the cooked potatoes on a parchment-covered cookie sheet. “Smoosh” them using the bottom of a glass.

   • Thinner potatoes = crispier

   • Thicker potatoes = moister and chewier

   You really can’t go wrong either way, and I usually end up with a mix of both—which is delicious!

4. Drizzle the olive oil/butter/garlic mixture over the potatoes.

5. Bake for 40 minutes, or until crisp, checking at the halfway mark.

6. Sprinkle liberally with cheese and return to the oven just long enough for the cheese to melt.

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These potatoes are simple, comforting, and always a hit—especially with potato lovers like Mark. 💛

🍹✨Refreshing Ginger Beer Mocktail (Low-Sugar & Wellness-Inspired)

I recently attended a mocktail mixology class, and it was such a fun experience! 🎉 It inspired me to start creating more healthy mocktail recipes, so you’ll definitely be seeing more of these here.

This ginger beer mocktail is light, refreshing, and perfect for sipping—especially if you’re cutting back on alcohol or looking for low-sugar drink options. I used diet ginger beer to avoid added sugar, but I’m currently experimenting with more natural alternatives, like using fresh ginger root 🌱. My goal is to keep ingredients simple, clean, and supportive of overall wellness.

This mocktail was a total win for me—refreshing, flavorful, and satisfying without the sugar overload 😋. If you enjoy non-alcoholic drinks, mocktails for health, or simple wellness recipes, let me know! I’d also love to hear about any favorite mocktail recipes you have 💬💛

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🍊 Ginger Beer Mocktail Recipe

Ingredients:

🧊 Ice
🥤 Diet ginger beer (I prefer a mild ginger flavor, so I fill the glass about ¼ full)
💦 Club soda or seltzer water (to top off)
🍊 One fresh orange slice, squeezed into the drink and then added

🔥 Optional: Flame the orange slice before adding—it enhances the citrus oils and deepens the flavor beautifully!

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🌿 Health Notes & Wellness Benefits

✨ Ginger is well known for its digestive-supporting and anti-inflammatory properties. Even in small amounts, it can help soothe the stomach and add warmth to a drink without added sugar.

✨ Orange provides a natural source of vitamin C and antioxidants, supporting immune health while adding a bright, fresh flavor.

✨ Choosing mocktails over alcoholic drinks can help support hydration, liver health, and overall wellness—especially if you’re focused on healing or maintaining balance.

✨ Using low-sugar or naturally flavored drinks can help reduce blood sugar spikes and inflammation, which is especially important for long-term health.

Easy Lobster Tails at Home 🦞 (Restaurant Quality Without the Price)

 

Lobster tails may sound like something you only order at a restaurant, but they’re surprisingly easy to make at home 🦞✨ When you can find them on sale for around $5 a tail, they become the perfect centerpiece for a special dinner without the high price tag. Paired with steak 🥩 and a twice-baked potato 🥔🧀, this meal feels indulgent, comforting, and impressive—without being complicated. If you’re looking for a simple way to make an ordinary evening feel a little more special, these lobster tails are a great place to start 🍽️💛

Ingredients

8 oz lobster tail, 2 tails

3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika

Steps

Make sure lobster tails are defrosted/thawed. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
Preheat oven to 450°F (230°C).
In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery. Cook a minute or two longer than you think so it is THOROUGHLY cooked
Serve with a side of melted butter for dipping -- divine!

Unlock the Sweet Magic of Roasted Garlic—In Minutes! 🧄✨

 

If you’ve ever loved the rich, caramelized flavor of roasted garlic but dreaded the hour-long wait in the oven ⏳, I’ve got exciting news. There’s a faster way to get that golden, buttery goodness—and it only takes a few minutes in the Instant Pot ⏱️ and then finish it off to carmelize in the air fryer 🍳!

Why Roasted Garlic Is a Kitchen Superhero 🦸‍♀️

Roasted garlic isn’t just delicious—it’s packed with benefits:

• Immune Support 🛡️: Garlic contains allicin, a compound known for its antibacterial and antiviral properties.

• Heart Health ❤️: Regular consumption can help lower blood pressure and improve cholesterol levels.

• Digestive Aid 🥗: Gentle roasting makes garlic easier on your stomach than raw garlic.

• Antioxidants Galore ✨: Roasting boosts its antioxidant activity, helping fight free radicals.

• Culinary Versatility 🍝: Spread it on toast, mix into mashed potatoes, fold into pasta sauces, or add to soups for a sweet, mellow garlic flavor.

My Quick Roasted Garlic Method 👩‍🍳

Forget the long bake—here’s how I get perfectly caramelized garlic in minutes:

Instant Pot:

1. Use as many heads of garlic as you want. Slice the top off exposing the garlics, leaving any skins that are intact as well as the bottom of the cloves 🧄.

2. In Instant Pot with bottom covered with water, place a trivet or steamer basket and then the garlic cloves Cook on high-pressure for 7 minutes ⏱️.

3. Let it naturally release for 10 minutes, then remove.

Air Fryer:

1. Preheat your air fryer to 400°F (200°C) 🔥.

2. Take the garlic heads, drizzle with olive oil 🫒, and place on top a small piece of foil (I don't wrap it up as I want it to carmelize and brown).

3. Cook for 10 minutes until soft and golden ✨.

Once done, the cloves are soft, sweet, and spreadable—perfect for a quick flavor boost 😋.

Ways to Enjoy Roasted Garlic 😋

• On Steaks 🥩: Mash a few cloves and spread on top of a hot steak for an instant flavor boost.

• In Sauces 🍲: Blend into pan sauces like spaghetti or bolegnese (serve over sautéed cabbage for a low-carb meal).

• With Eggs 🍳: Mix roasted garlic into scrambled eggs or omelets for a sweet, savory touch.

• On Toast 🥖: Spread on warm bread with a drizzle of olive oil—simple and irresistible.

• In Soups & Mashed Veggies 🥔: Stir into soups, mashed cauliflower, or potatoes for depth and sweetness.

Storage Tip 💡: Roasted garlic keeps beautifully! Store in a small jar with olive oil in the fridge 🥶 for up to two weeks, so it’s always ready to elevate your meals.

Stick of Butter Chicken and Rice

We’ve long loved my Stick of Butter Rice recipe, but I wanted to turn it into a heartier dish one that includes protein all in one pan. Adding chicken was the perfect solution. This version is moist, rich, and full of flavor, and it couldn’t be easier to make. Simple, comforting, and truly a one-dish wonder. 

Ingredients
1 cup uncooked long grain white rice NOT instant

10 oz can of condensed French Onion Soup
10 oz can of condensed Beef Broth
1 stick butter (1/2 cup) sliced thinly
2 to 4 chicken breasts (if you want more or less rice per portion)

salt
pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon chopped parsley (optional)
Steps
Preheat oven to 425 degrees.
In an 8x8 inch baking dish combine rice, soup and broth.
Cut butter into slices and place on top of the mixture.
Cover with foil and bake for 30 minutes.
Season chicken breasts
Remove foil
Add chicken breasts
Bake 30 minutes more