Ingredients

• Flank steak (sliced thin)
• Cornstarch
• Soy sauce
• Rice wine vinegar
• Ginger
• Sesame oil
• Onion, garlic, broccoli florets
• Noodles (spaghetti or lo mein)
• Oyster sauce, honey, cornstarch slurry
• Brown sugar (optional)

Instructions

1. Marinate sliced steak with cornstarch, soy sauce, rice wine vinegar, and ginger.
2. Sear in sesame oil, then remove from pan.
3. Sauté onion, garlic, and ginger. Add broccoli and noodles.
4. Mix sauce: soy, oyster sauce, vinegar, slurry, honey, and brown sugar.
5. Add sauce and beef back to the pan. Toss to coat. Serve hot.

Method 1: Biscuit Roll-Ups (From Scratch Feel)

Ingredients

• 1 can refrigerated biscuits, thawed
• Softened butter (for spreading)
• Cinnamon sugar (to taste, plus more for rolling)

Icing

• 1–2 cups powdered sugar
• ¼–½ tsp vanilla extract
• Milk (added a little at a time to reach desired consistency)

Instructions

1. Preheat oven to 350°F. Butter a baking dish and set aside.
2. Press and roll the biscuits together into one large flat sheet.
3. Spread a generous layer of softened butter over the surface.
4. Sprinkle cinnamon sugar evenly over the butter.
5. Roll tightly into a log, sprinkling more cinnamon sugar as you roll.
6. Slice into individual rolls using a string or a very sharp knife.
7. Place rolls cut-side up in the prepared baking dish.
8. Bake for 12 minutes, until golden.
9. While rolls bake, whisk together powdered sugar, vanilla, and milk a little at a time until icing reaches your desired consistency.
10. Pour icing over warm rolls to taste. Serve immediately.

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Method 2: Upgraded Grands (Viral Soak Method)

Ingredients

• 2 cans Pillsbury Grands cinnamon rolls
• Heavy cream (to drizzle)
• 1 stick melted butter
• ¾ cup brown sugar
• 1 tsp cinnamon
• Included icing (for topping)

Instructions

1. Drizzle heavy cream into a greased baking dish.
2. Add cinnamon rolls.
3. Mix melted butter, brown sugar, and cinnamon. Pour over rolls.
4. Cover with foil and bake at 350°F for 30–35 minutes.
5. Frost while warm and serve.

Ingredients

• 10 oz pasta
• 1 kielbasa or smoked sausage, sliced
• 2 tbsp minced garlic
• 1 stick butter
• 1¼ cups heavy cream
• 1¼ cups grated Parmesan cheese
• Salt, pepper, Italian seasoning
• Fresh Parmesan and dried parsley (for garnish)

Instructions

1. Boil pasta until al dente. Drain and set aside.
2. Brown sliced sausage in a pan. Remove and lower heat.
3. Add garlic and butter to pan. Stir until butter melts.
4. Stir in cream and Parmesan. Season and simmer until thickened.
5. Return pasta and sausage to pan and mix to coat.
6. Top with more Parmesan and parsley. Serve hot.

Ingredients

• 8 oz cream cheese, softened
• 6 oz crab meat, drained and flaked
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tbsp Worcestershire sauce
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1 tsp sugar
• ½ tsp ground ginger
• ¼ cup shredded mozzarella cheese
• Wonton chips or crackers, for serving

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix cream cheese, mayo, sour cream, and Worcestershire sauce until smooth.
3. Fold in crab meat, green onions, garlic, sugar, and ginger.
4. Transfer to baking dish and top with mozzarella cheese.
5. Bake for 20 minutes until hot and bubbly.
6. Serve hot with wonton chips or crackers.

Ingredients

• Frozen corn (2 bags)
• Butter
• Red bell pepper, jalapeños, red onion (diced)
• Lime juice
• Sour cream
• Seasonings: salt, pepper, garlic powder, paprika, chili powder, cayenne
• Queso fresco or Cotija cheese
• Avocados (for guacamole)
• Romaine or iceberg lettuce
• Chicken breasts (4), sliced and marinated
• Chipotle in adobo, olive oil, lime juice, spices, honey

Instructions

1. Make corn salsa with sautéed corn, diced veggies, lime, sour cream, seasonings, and cheese. Chill overnight.
2. Make guacamole and store with water seal to prevent browning.
3. Chop lettuce and store.
4. Marinate chicken with all listed ingredients. Store overnight.
5. Next day: cook rice, grill chicken, and assemble bowls.

Ingredients

• 1 cup onion, diced
• 2 carrots, sliced
• 1 cup shiitake mushrooms, sliced
• 2 tbsp fresh thyme
• 6 garlic cloves, minced
• 6 tbsp butter
• Salt
• 6 tbsp flour
• ½ cup white wine
• 4 cups chicken stock
• 3 cups cooked chicken
• Chopped parsley
• Puff pastry sheets

Instructions

1. Sauté onions, carrots, and mushrooms in butter with salt and thyme for 7–8 mins.
2. Add garlic and cook until fragrant. Stir in flour and cook briefly.
3. Add white wine and cook down, forming a paste. Add chicken stock and simmer 25 minutes.
4. Stir in cooked chicken and parsley. Fill ramekins or dish with mixture.
5. Top with puff pastry, slit tops. Bake at 425°F for 8–10 mins, then reduce to 350°F and bake 20–25 mins more.

Ingredients

• Chicken tenders (chopped)
• Fajita seasoning
• Red onion, red/yellow/green bell peppers
• Chicken stock
• Flour tortillas (4 large + 1 trimmed)
• Mexican blend cheese
• Salsa
• Red enchilada sauce (1 can)
• Optional toppings: sour cream, guac, cilantro, extra salsa

Instructions

1. Season and cook chicken and veggies with fajita seasoning and chicken stock.
2. Line a baking dish with tortillas and cheese. Add half the chicken mixture.
3. Add center tortilla, more cheese and salsa, and remaining chicken.
4. Fold edges in, top with enchilada sauce and cheese. Bake at 400°F for 25 minutes.
5. Cool, slice, and serve with toppings.

Ingredients

• 3 red onions (diced)
• 8 cloves garlic
• 1 can chipotle peppers in adobo (7 oz)
• 1 lb chuck roast (browned)
• 2 lbs ground beef
• 1 lb breakfast sausage
• 4 cans fire roasted tomatoes
• 28 oz tomato sauce
• 5 tbsp Texas chili seasoning
• 1 can beer
• Salt and pepper
• Optional toppings: Fritos, jalapeños, onions, cheese, sour cream

Instructions

1. Sauté onions, garlic, chipotles for 10 minutes. Brown chuck roast, set aside.
2. Brown beef and sausage. Drain fat, combine meats and aromatics.
3. Add tomatoes, sauce, chili seasoning, and beer. Stir to combine.
4. Smoke on a Traeger at 225°F for 8 hours with pecan wood.
5. Serve with desired toppings.

Ingredients

• 1 lb cooked pasta
• ½ stick butter
• 2 cups white Velveeta, cubed
• 2 cups Colby Jack cheese, shredded
• 1 egg
• 2½ cups milk
• Seasonings (salt, pepper, garlic powder, paprika, etc.)

Instructions

1. Add pasta, butter, Velveeta, Colby Jack, and seasonings to an aluminum pan.
2. Whisk egg with milk, then pour over the pasta mixture.
3. Smoke at 300°F for 1 hour, stirring halfway through. Or bake at 350°F for 30 minutes.

Ingredients

• Beef (sliced thin)
• Broccolini
• Soy sauce, Shaoxing wine, sesame oil, oyster sauce, water
• Sugar, baking soda, cornstarch, black pepper
• Ginger, garlic
• Sesame seeds

Instructions

1. Mix marinade and marinate beef for 30 mins.
2. Steam broccolini. Drain marinade and sear beef in hot oil.
3. Add ginger and garlic. Return broccolini and reserved marinade. Toss to combine.
4. Garnish with sesame seeds and serve.

Ingredients

• Hoagie rolls
• Pizza or pasta sauce
• Pepperoni
• String cheese (sliced)
• Frozen meatballs (defrosted)
• Melted butter (½ stick)
• Garlic powder
• Italian seasoning
• Shredded mozzarella

Instructions

1. Hollow out hoagie rolls. Add sauce, 4 pepperoni slices, string cheese, and meatballs.
2. Top with more sauce, shredded mozzarella, and Italian seasoning.
3. Brush garlic butter on top and bake at 350°F for 20 minutes.

Ingredients

• Pizza dough
• ½ cup pizza sauce
• Deli ham, salami, pepperoni
• 3 cups shredded mozzarella
• Italian seasoning
• 1 tbsp melted butter
• Garlic powder, parsley

Instructions

1. Roll out dough on parchment. Spread sauce, then layer ham, cheese, salami, cheese, pepperoni, cheese.
2. Sprinkle Italian seasoning. Roll tightly and seal seam underneath.
3. Brush with butter, garlic powder, parsley. Cut slits in top.
4. Bake at 400°F for 20 minutes until golden. Cool 5 mins, slice and serve.