Ingredients

• Melted butter
• Granulated sugar
• 1 egg + 1 egg yolk
• Flour
• Baking soda
• Salt
• Strawberry preserves

Instructions

1. Whisk butter and sugar. Add egg and yolk. Stir in dry ingredients.
2. Fold in strawberry preserves with minimal swirls.
3. Scoop dough with jam swirl on top. Chill overnight.
4. Bake chilled dough at 350°F for ~15 minutes. Cool and serve.

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

• 1 box instant banana pudding
• ⅔ the milk called for on box
• 3 ripe bananas
• 2 cups heavy cream
• 1 can sweetened condensed milk
• Vanilla wafers

Instructions

1. Prepare pudding mix with reduced milk and blended bananas. Chill.
2. Whip cream and condensed milk together until fluffy.
3. In popsicle molds, layer pudding, whipped cream, and crushed vanilla wafers.
4. Freeze until solid. Unmold and enjoy.

Ingredients

• Pickles
• Shredded cheese
• Egg

Instructions

1. Blend pickles, cheese, and egg until combined.
2. Shape into fries on a baking sheet.
3. Bake until crispy. Serve as a snack or side.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 1 tbsp olive oil
• 3 large russet potatoes, peeled and cubed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp minced garlic
• 1 tbsp Worcestershire sauce
• 1 (8 oz) can tomato sauce
• ¼ cup ketchup
• 1 tbsp yellow mustard
• 2 tbsp barbecue sauce
• 1 cup shredded cheddar cheese

Instructions

1. Toss cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika. Air fry at 400°F for 20 minutes.
2. Meanwhile, cook ground beef and diced onion in skillet over medium heat until browned.
3. Reduce heat, add garlic, Worcestershire, tomato sauce, ketchup, mustard, and BBQ sauce. Stir and simmer until thickened.
4. Fold in cooked potatoes and mix together. Top with cheese and place in oven or under broiler to melt cheese.

Ingredients

• 32 oz frozen meatballs
• 1 (10 oz) can Rotel tomatoes with green chilies
• 16 oz block Velveeta, cubed
• ¾ to 1 cup heavy whipping cream
• 1 packet taco seasoning
• Cooked rice (for serving)
• Chopped green onions (for garnish)

Instructions

1. Add all ingredients to crock pot. Stir after 1 hour.
2. Cook on high 3 hours or low 5 hours, stirring occasionally.
3. Serve over rice, garnish with green onions and optional sour cream.

Ingredients

• 2 cups Hungry Jack pancake mix
• 1½ cups water
• 1 lb breakfast sausage, cooked and crumbled
• 1 cup shredded cheddar cheese
• ¼ cup maple syrup

Instructions

1. Preheat oven to 400°F. Grease mini muffin tin.
2. Mix all ingredients in large bowl.
3. Spoon into muffin tin (makes ~48).
4. Bake 15 minutes until golden. Cool and refrigerate or freeze leftovers.

Ingredients

Major Ingredients

• 1 lb chicken breast or thighs, trimmed
• 1 cup barbecue sauce (approx.)
• Slider buns (e.g., King’s Hawaiian, 1 pack)
• Colby Jack cheese slices
• Shredded cheddar cheese (½–1 cup)
• Bacon (6–8 slices, cooked and chopped)

Minor Ingredients

• 1 tablespoon minced garlic
• 1 tablespoon white vinegar
• 1–2 teaspoons Ranch seasoning mix
• 2–3 tablespoons melted butter
• Salt and pepper (to taste)

Instructions

1. Place trimmed chicken in crock pot with garlic, vinegar, BBQ sauce, and seasonings.
2. Cook on low for 4–6 hours until chicken is tender and shreds easily.
3. Shred chicken and stir into sauce.
4. Preheat oven to 350°F.
5. Lay bottom slider buns in a baking dish and top with Colby Jack cheese.
6. Add shredded chicken, cheddar, and bacon.
7. Cover with top buns. Brush with melted butter mixed with Ranch seasoning.
8. Bake for 15 minutes until golden and melty. Serve warm.

Notes

Use leftovers creatively—quesadillas, wraps, or more sliders. Adjust seasoning to your preference.