Ingredients

• 1 cup pineapple juice
• ¼ cup honey
• 1 tbsp active dry yeast
• 3½ cups all-purpose flour
• 1 tsp salt
• ¼ cup butter, melted
• 1 egg
• Extra butter for brushing

Instructions

1. Heat pineapple juice until warm (105-110°F). Stir in honey and yeast. Let sit 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture, melted butter, and egg. Knead into a soft dough.
3. Place in greased bowl, cover, and let rise 1-1½ hours until doubled.
4. Punch down dough and divide into 12-15 equal pieces. Shape into balls and place in greased baking dish.
5. Cover and let rise 30 minutes. Preheat oven to 375°F.
6. Bake for 18-20 minutes until golden. Brush with melted butter while hot.
7. Serve warm or at room temperature.

Ingredients

• 2 lbs ground beef
• 1 egg
• ½ cup breadcrumbs
• 1 small onion, chopped
• 2 tbsp Worcestershire sauce or ¼ cup ketchup
• 1 tbsp garlic paste or minced garlic
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ cup ketchup
• ½ cup BBQ sauce
• 2 tbsp yellow mustard

Instructions

1. Preheat oven to 400°F. Mix beef, egg, breadcrumbs, onion, Worcestershire/ketchup, garlic, and seasonings in a bowl.
2. Form into 8 patties and place on a wire rack over a baking sheet.
3. Mix ketchup, BBQ sauce, and mustard. Brush over patties.
4. Bake for 30 minutes. Serve on sandwich buns or toast.

Ingredients

• 2 lbs boneless chicken thighs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp all-purpose seasoning
• 1 tbsp butter
• 1 tsp roasted garlic paste
• ½ cup soy sauce
• ½ cup hoisin sauce
• 2 tbsp bourbon (or sub apple juice)
• ¼ cup dark brown sugar (plus extra to taste)
• ½ tsp ground ginger

Instructions

1. Season chicken and grill or pan-fry over high heat for ~7 minutes per side until charred.
2. Let rest, then slice into strips.
3. Sauté garlic paste in butter. Add soy sauce, hoisin, bourbon, sugar, and ginger.
4. Simmer until thickened. Return chicken to pan and cook 10 minutes more.
5. Serve with rice or noodles.

Ingredients

• 2¼ tsp active dry yeast
• 1¾ cups warm water (110°F)
• 1 tbsp olive oil
• 1 tbsp honey or sugar
• 5 cups all-purpose or bread flour
• 2 tsp salt

Instructions

1. Activate yeast in warm water. Stir in oil and honey.
2. Add half the flour and mix. Stir in remaining flour and salt. Mix until a shaggy dough forms.
3. Knead until smooth. Transfer to greased bowl, cover, and refrigerate for at least 12 hours (up to 72).
4. Divide into 9½ oz dough balls. Shape and refrigerate again until ready to use.
5. Bake at 500°F with toppings of choice until crust is golden.

Ingredients

• 1 cup shredded iceberg lettuce
• ½ cup chopped radicchio
• 1 tomato, diced
• ¼ red onion, thinly sliced
• ¼ cup jarred hot peppers, chopped
• 4 slices salami
• 4 slices mortadella
• 4 slices prosciutto
• 4 slices provolone cheese
• 2 tbsp mayonnaise
• 1 tbsp red wine vinegar
• 1 tsp Italian seasoning
• ½ cup crushed salt and vinegar chips
• 1 hoagie roll or sub bun

Instructions

1. Layer lettuce, radicchio, tomato, onion, peppers, meats, and cheese on a cutting board.
2. Chop everything together until finely chopped and well-mixed.
3. Add mayo, vinegar, and seasoning. Continue chopping to combine.
4. Fold in crushed salt and vinegar chips.
5. Stuff mixture into hoagie roll. Serve immediately.

Ingredients

• 1 lb boneless chicken thighs
• 1 tbsp oil
• 1 tbsp butter
• 4 tbsp butter (for Alfredo)
• 5–6 cloves garlic, minced
• 2 cups heavy cream
• 4 oz Parmesan cheese, grated
• 1 tsp dried parsley
• 1 loaf French bread, halved
• ½ stick (4 tbsp) softened butter (for garlic spread)
• 3–4 cloves garlic, minced
• 1½ cups mozzarella cheese, shredded
• Salt, pepper, and Italian seasoning (to taste)

Instructions

1. Season and cook chicken in oil and butter. Rest and chop.
2. Sauté garlic in butter, add cream, simmer until thickened. Stir in Parmesan and seasonings. Set aside.
3. Mix softened butter with garlic and parsley. Spread on bread and bake at 400°F for 7 minutes.
4. Top with Alfredo sauce, mozzarella, chopped chicken, and more sauce. Bake 15 mins until bubbly.

Ingredients

• 2 blocks (8 oz each) cream cheese, softened
• 2 cups shredded rotisserie chicken
• 2 cups shredded cheddar cheese
• 1 cup ranch dressing
• ¾ cup Frank’s RedHot buffalo sauce
• 1 tbsp Hidden Valley Ranch seasoning mix
• Optional: crumbled blue cheese

Instructions

1. Preheat oven to 350°F.
2. Combine all ingredients in a large bowl. Mix well.
3. Transfer to a baking dish and bake for 30 minutes, stirring halfway through.
4. Serve hot with chips, celery, or bread.

Ingredients

• 1 cup long grain white rice
• 2 tbsp vegetable oil
• ½ small onion, diced
• 2 cloves garlic, minced
• ½ cup tomato sauce
• 2 cups chicken broth
• 1 lb boneless skinless chicken breast, cubed
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and pepper, to taste
• 1 cup queso dip (e.g., Gordo’s)
• Fresh chopped cilantro (for garnish)

Instructions

1. Sauté onion and garlic in oil. Add rice and brown slightly.
2. Stir in tomato sauce and broth. Cover and simmer 20 minutes.
3. Season chicken and cook in a skillet until browned and cooked through.
4. Fluff rice and combine with cooked chicken.
5. Top with warmed queso dip and cilantro. Serve hot.

Ingredients

• 2 or 3 boneless chicken breasts
• 1 (1-oz) package taco seasoning
• 1 (10.5-oz) can unsalted cream of chicken soup
• 1 (15-oz) can navy beans, rinsed and drained
• 1 (15-oz) can black beans, rinsed and drained
• 1 (10-oz) can Rotel diced tomatoes & green chilies, undrained
• 1 (11-oz) can Mexicorn, drained
• 1 (14.5-oz) can chicken broth

Instructions

1. Gather all the ingredients including the chicken breasts, taco seasoning, cream of chicken soup, beans, Rotel tomatoes, Mexicorn, and chicken broth.
2. Place the chicken breasts in the slow cooker. Add the taco seasoning, cream of chicken soup, rinsed and drained navy beans and black beans, undrained Rotel diced tomatoes with green chilies, drained Mexicorn, and chicken broth. Stir gently to combine the ingredients evenly.
3. Set the slow cooker to LOW and cook for 6 to 8 hours. You may cook it longer if necessary until the chicken is fully cooked and tender.
4. Once the soup is cooked, carefully remove the chicken breasts from the slow cooker. Chop the chicken into bite-sized pieces and return it to the slow cooker.
5. Stir the chopped chicken back into the soup and serve hot. Enjoy with your favorite tortilla chips or toppings.
6. Freezer Meal Option: For meal prepping, place all the ingredients into a ziplock freezer bag and freeze. When ready to cook, pour the contents into a slow cooker and cook on LOW for 8 to 10 hours. Remove, chop the chicken, then stir it back into the soup before serving.

Notes

• This recipe is best prepared in a slow cooker to allow flavors to meld and chicken to become tender.
• Use unsalted cream of chicken soup and low-sodium broth if you want to control sodium content.
• Serve with shredded cheese, sour cream, avocado, or tortilla chips for added texture and flavor.
• Leftovers can be refrigerated for 3-4 days or frozen for longer storage.
• Adjust the spice level by choosing mild or hot Rotel tomatoes or adding extra chili powder if desired.

Ingredients

• ½ cup butter
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• ¼ cup flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cups vegetable broth
• 1 cup whole milk
• 1 cup green beans, chopped
• 1 cup mushrooms, sliced
• 1 cup peas
• 1 sheet puff pastry, thawed and cut into squares
• 1 egg, beaten (for brushing)

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, melt butter and sauté onions, carrots, and celery until softened.
3. Stir in flour and seasonings. Cook 1–2 minutes.
4. Add broth and milk gradually, stirring until thickened.
5. Stir in green beans, mushrooms, and peas. Cook 5 minutes until heated through.
6. Transfer mixture to a baking dish. Top with puff pastry squares and brush with egg.
7. Bake for 25–35 minutes until golden brown. Let cool before serving.

Ingredients

• 5 oz sweet tea
• 5 oz lemonade
• 3 oz Crown Royal Peach whiskey
• Crushed ice
• Lime wheel (for garnish)

Instructions

1. Fill a mason jar with crushed ice.
2. Add sweet tea, lemonade, and Crown Peach to the jar.
3. Seal and shake vigorously.
4. Garnish with a lime wheel. Serve cold.

Ingredients

• 4 large russet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp butter
• 1 lb chicken breast, cubed
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp onion powder
• 1 cup queso dip
• 2 tbsp chopped cilantro (optional)

Instructions

1. Preheat oven to 400°F. Toss potatoes with oil and seasonings. Roast 20–25 mins.
2. Meanwhile, heat butter in skillet and cook chicken with spices until golden and cooked through.
3. Combine roasted potatoes and chicken in skillet. Stir to combine.
4. Drizzle hot queso over top and garnish with cilantro. Serve immediately.