If it wouldn’t go straight to my hips I would make this dish every single night!

 

Ingredients:

Ingredient QuantityGround breakfast sausage 2 lbsFrozen hashbrown potatoes 2 lbsShredded Gouda cheese 2 cupsLarge eggs 9Milk 2 cupsDiced green chilis, drained 1 canGarlic powder 1 teaspoonOnion powder ½ teaspoonSalt To tastePepper To tasteInstructions:Preheat the Oven & Prep Dish: Start by preheating your oven to 350°F (175°C). Grease a large baking dish (9×13 inches) with non-stick spray or butter to ensure the casserole doesn’t stick.Cook the Sausage: In a large skillet over medium heat, cook the ground breakfast sausage until it’s fully browned and no longer pink, breaking it up into crumbles as it cooks. Drain any excess grease and set the cooked sausage aside.Prepare the Hashbrowns: If your frozen hashbrowns are in large chunks, break them up into smaller pieces for a more even texture. Spread the hashbrowns evenly in the bottom of the greased baking dish, forming the base of the casserole.Add Cheese and Sausage: Sprinkle the shredded Gouda cheese evenly over the hashbrowns. Then, layer the cooked sausage over the cheese, distributing it evenly across the dish.Make the Egg Mixture: In a large mixing bowl, whisk together the 9 large eggs, 2 cups milk, 1 teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper until well combined and frothy. Stir in the drained diced green chilis.Assemble the Casserole: Pour the egg mixture evenly over the hashbrowns, sausage, and cheese in the baking dish, making sure it’s evenly distributed and coats all the ingredients. Gently press down on the mixture with the back of a spoon or spatula to ensure the ingredients are well-submerged and coated with the egg mixture.Bake the Casserole: Place the casserole in the preheated oven and bake for 45-55 minutes, or until the eggs are fully set and the top is golden brown and bubbly. To check for doneness, insert a knife or toothpick into the center; it should come out clean when the casserole is done.Let it Rest and Serve: Once the casserole is done baking, remove it from the oven and let it rest for 5-10 minutes before slicing. This resting period will help the casserole set and make it easier to cut into neat squares without crumbling.Serve and Enjoy: Serve the casserole warm, either as a stand-alone dish or alongside fresh fruit, toast, or a light salad for a complete meal. It’s perfect for breakfast, brunch, or even dinner!

 Enjoy!

MILK BRIOCHE ROLLS

Milk Brioche Rolls are a delightful pastry, combining the richness of brioche with the soft, tender texture of dinner rolls. These rolls are a perfect blend of French pastry techniques and the comforting, familiar feel of homemade bread.

The process begins with the preparation of a brioche dough, which is known for its high content of eggs and butter. This gives the rolls their characteristic rich flavor and tender crumb. The dough is often enriched with milk, which not only adds to the flavor but also contributes to a softer texture, distinguishing these rolls from traditional brioche bread.

Kneading the dough is an essential step, requiring patience and attention. It’s a sticky mixture at first, due to the high fat content, but with continued kneading, it transforms into a smooth, elastic dough that’s a pleasure to work with. This elasticity is crucial, as it allows the dough to rise properly, creating the light, airy texture that is the hallmark of a good milk brioche roll.

After the kneading process, the dough goes through a prolonged fermentation or proofing period. This slow rise is key to developing the flavor and texture. The dough becomes puffy and almost ethereal, ready to be shaped into individual rolls. This shaping is often done with care to ensure each roll is uniform in size, which helps in even baking.

Before baking, the rolls are usually brushed with an egg wash. This gives them a beautiful golden-brown finish, with a glossy, inviting sheen that is visually appealing and adds a slight crispness to the exterior.

In the oven, the rolls puff up beautifully, their rich aroma filling the kitchen. The high butter content in the dough results in rolls that are golden and slightly flaky on the outside, while remaining incredibly soft and light on the inside.

The flavor of milk brioche rolls is buttery and mildly sweet, with a delicate, almost melt-in-the-mouth texture. They can be enjoyed on their own, perhaps with a bit of butter or jam, or as a side to both sweet and savory dishes. These rolls are versatile, perfect for a luxurious breakfast, a special dinner side, or as a snack.

In essence, milk brioche rolls are a delightful culinary creation, embodying the richness of brioche and the soft, comforting texture of classic dinner rolls. They are a testament to the art of baking, where simple ingredients, when combined with skill and patience, result in a truly exquisite baked good.

INGREDIENTS

▢2/3 cup heavy cream(at room temperature)

▢1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)

▢1 large egg (at room temperature)

▢1/3 cup sugar

▢4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)

▢1 tablespoon active dry yeast (or instant yeast)

▢1 1/2 teaspoons salt

▢Egg wash (beat 1 egg with 1 teaspoon water)

▢Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)

INSTRUCTIONS

In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.

Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (1-2 hours). We proof our dough in a closed microwave with a mug of just-boiled water next to it.

In the meantime, grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch (23cm) round pans, or 1 loaf pan and 1 round pan.

After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place in the loaf pan. Alternatively you can cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan. You can also make 2 loaves, 16 rolls, or 1 loaf and 8 rolls. Once shaped, let the dough proof, covered, for another hour.

Position a rack in the center of the oven, and preheat it to 350° F/175°C. Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness.

Slow Cooker Spaghetti Bolognese Recipe

 A classic spaghetti Bolognese is the epitome of comfort food, and this slow-cooker version makes it even easier to enjoy its rich, hearty flavors with minimal effort. Perfect for busy days or lazy weekends, this recipe delivers a savory, slow-simmered sauce paired with tender spaghetti for a meal that feels both indulgent and satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 pound spaghetti
• Freshly grated Parmesan cheese, for serving

Directions

Step 1: Sauté the Aromatics

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

Step 2: Brown the Ground Beef

1. Add 1 pound of ground beef to the skillet.
2. Cook, stirring and breaking up the meat with a spoon, until it’s browned and cooked through.

Step 3: Combine in the Slow Cooker

1. Transfer the cooked beef mixture to your slow cooker.
2. Add the following ingredients:
   • 1 can (28 ounces) crushed tomatoes
   • 2 tablespoons tomato paste
   • 1 teaspoon dried oregano
   • 1 teaspoon dried basil
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper
   • 1/2 cup beef broth
   • 1 tablespoon Worcestershire sauce
   • 1 bay leaf
3. Stir everything together to combine.

Step 4: Cook the Sauce

1. Cover the slow cooker with its lid.
2. Cook on low heat for 6–8 hours or high heat for 3–4 hours. This slow simmering process allows the flavors to meld beautifully.

Step 5: Prepare the Spaghetti

1. About 20 minutes before serving, bring a large pot of salted water to a boil.
2. Cook 1 pound of spaghetti according to package instructions. Drain and set aside.

Step 6: Serve and Enjoy

1. Discard the bay leaf from the sauce.
2. Serve the rich, meaty sauce over the cooked spaghetti.
3. Top with freshly grated Parmesan cheese and enjoy!

Variations & Tips

• Healthier Alternatives:
  • Swap ground beef for ground turkey or chicken for a leaner option.
  • Add finely grated carrots or zucchini to sneak in some extra veggies.
• Vegetarian Option:
  • Replace the ground beef with lentils or your favorite plant-based protein.
  • Use vegetable broth instead of beef broth.
• Enhance the Flavor:
  • Add a splash of red wine to the sauce for depth and richness.
  • Sprinkle a pinch of red pepper flakes for a spicy kick.

Coconut Cream Dream Cake

 

Coconut Cream Dream Cake

This coconut cream dream cake is soft moist and full of delicious coconut flavor The combination of a fluffy white cake and creamy coconut topping makes it perfect for any occasion

Ingredients

For the Cake

One box of white cake mix

Three large eggs

One cup of milk

Half a cup of vegetable oil

ADVERTISEMENT

One small box of vanilla or almond pudding mix

One teaspoon of vanilla or almond extract

For the Coconut Cream Topping

One can of coconut milk

One can of sweetened condensed milk

Two cups of heavy whipping cream

ADVERTISEMENT

One third cup of powdered sugar

One teaspoon of vanilla extract

One cup of shredded coconut

Instructions

First Step

Preheat the oven to three hundred and fifty degrees Fahrenheit Grease a nine by thirteen inch baking pan and set aside

ADVERTISEMENT

Second Step

In a large mixing bowl combine the cake mix eggs milk vegetable oil pudding mix and vanilla or almond extract Beat with an electric mixer for two minutes until smooth

Third Step

Pour the batter into the prepared baking pan and bake for twenty five to thirty minutes or until a toothpick inserted in the center comes out clean Allow the cake to cool slightly

Fourth Step

ADVERTISEMENT

In a medium bowl whisk together the coconut milk and sweetened condensed milk While the cake is still warm poke holes all over the surface with a fork or skewer Slowly pour the coconut milk mixture over the cake allowing it to soak in completely

Fifth Step

Refrigerate the cake for at least two hours to let the flavors absorb

Sixth Step

In a separate bowl beat the heavy whipping cream powdered sugar and vanilla extract until stiff peaks form Spread the whipped cream evenly over the chilled cake and sprinkle shredded coconut on top

Seventh Step

Refrigerate for another hour before serving for the best flavor and texture Enjoy this delicious coconut cream dream cake with family and friends

I love to make large quantities of this and use it all summer long.

Ingredients:

One cup of drained crushed pineapple
Half a cup of sweet chili sauce
Two tsp soy sauce
One-tspn rice vinegar
One-third cup brown sugar
one tsp finely chopped fresh ginger

one minced garlic clove
1/4 teaspoon of optionally spicy red pepper flakes

Instructions:

1. Combine the crushed pineapple, soy sauce, brown sugar, rice vinegar, and sweet chili sauce in a medium pot.
2. Blend all the ingredients well by stirring in the minced garlic and ginger.
3. Set the pot on medium heat and, while stirring from time to time, bring the mixture to a mild boil.
4. After the sauce reaches a boiling point, lower the heat to a simmer and let it cook for ten to fifteen minutes, or until the desired thickness is achieved.
5. Add red pepper flakes for an additional burst of flavor while cooking.
6. Before serving, take the sauce off of the stove and let it to cool somewhat.

Changes & Advice
You may add a dab of spicy sauce or additional red pepper flakes if you’re a fan of a little more heat. Consider adding a little amount of sesame oil if you want a richer taste. Try adding some freshly squeezed lime juice for a tangier sauce. Additionally, honey or agave syrup may be used in place of brown sugar if you’re careful how much sugar you consume.

Enjoy!

Slow Cooked Chicken Gravy The 5-Ingredient Dinner That Feels Like a Hug

 

Is there anything more comforting than tender, fall-apart chicken smothered in a rich, savory gravy? Now, imagine achieving that cozy, Sunday supper perfection with barely any effort. This Slow Cooker Chicken and Gravy recipe is your secret weapon for the easiest, most satisfying dinner of your life.

With just five simple ingredients and five minutes of prep, your crockpot does all the heavy lifting. It transforms humble chicken and a few pantry staples into a mouthwatering meal that tastes like you simmered it on the stove all day. The chicken becomes unbelievably juicy and shreds with a fork, while the cooking juices magically meld into a deeply flavorful, homemade gravy.

This is the ultimate "set it and forget it" recipe for busy weekdays, lazy weekends, and anytime you need a reliable, crowd-pleasing comfort food that practically makes itself.

Why This Slow Cooker Chicken and Gravy Recipe Is a Total Game-Changer

Before we dive into the simple details, let's talk about why this recipe is an absolute must-save.

• The Ultimate Hands-Off Dinner: Literally 5 minutes of prep. Dump the ingredients in, press start, and walk away for 6-8 hours. It’s the perfect recipe for busy days.

• Meltingly Tender Protein: The low, slow, and moist heat of the crockpot is the absolute best way to cook chicken until it’s fork-tender and effortlessly shreddable.

• Gravy Made FOR YOU: The gravy forms naturally from the cooking juices, infused with the flavor of the chicken and seasonings. No separate pot or tricky roux required.

• The Foundation for Dozens of Meals: This isn't just a one-trick pony. The shredded chicken and gravy can be served in countless ways, from classic comfort to creative new dishes.

• Family-Friendly & Budget-Conscious: It uses affordable ingredients that everyone loves. It’s a guaranteed way to please both kids and adults.

---

Gathering Your Ingredients: Simple, Savory, & Satisfying

The genius of this recipe is in its simplicity. Here’s all you need:

The 5 Core Ingredients:

• 2 lbs boneless, skinless chicken thighs (or breasts)

• 1 (10.5 oz) can cream of chicken soup (or mushroom soup)

• 1 (1 oz) packet dry chicken gravy mix

• 1 cup chicken broth (low sodium preferred)

• 1 tsp onion powder

• Salt and black pepper to taste

Optional Add-Ins for Extra Flavor:

• 2 cloves garlic, minced

• 1 tsp ** poultry seasoning** or dried thyme

• ½ cup sliced mushrooms (added at the beginning)

• 1 cup frozen peas (added in the last 30 minutes of cooking)

Ingredient Role & Substitution Guide

Ingredient	Why It Matters	Best Substitutions
Chicken Thighs	Highly recommended! They have more fat and connective tissue, which makes them incredibly hard to overcook and results in juicier, more flavorful meat.	Boneless, skinless chicken breasts will work (see Pro-Tips).
Cream of Chicken Soup	Acts as a creamy base and thickening agent, creating a luxurious gravy as it cooks.	Cream of mushroom soup, celery soup, or a homemade "cream of" substitute.
Dry Gravy Mix	A flavor powerhouse that adds depth, salt, and helps thicken the cooking liquid into a perfect gravy consistency.	Onion soup mix, or additional herbs like rosemary and thyme.
Chicken Broth	Provides the necessary liquid to create the gravy and keeps the chicken moist during the long cooking process.	Water + 1 tsp better than bouillon, or vegetable broth.
Onion Powder	Adds a sweet, savory onion flavor that permeates the entire dish.	½ a diced fresh onion.

---

Crafting Perfection: Your "Set It and Forget It" Guide

If you can use a spoon, you can make this dinner. Here’s how:

1. Prep the Chicken: Place the boneless, skinless chicken thighs (or breasts) in the bottom of your slow cooker. Season lightly with salt, pepper, and onion powder.

2. Create the Sauce: In a medium bowl, whisk together the cream of chicken soup, dry gravy packet, and chicken broth until relatively smooth.

3. Combine in Crockpot: Pour the sauce mixture evenly over the chicken in the slow cooker. Do not stir. Just ensure the chicken is mostly covered.

4. Cook to Tenderness: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it is tender enough to shred easily with two forks.

5. Shred and Thicken: Carefully remove the chicken to a cutting board and shred it with two forks. For a thicker gravy, you can create a quick slurry: mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the hot gravy in the crockpot, switch to HIGH, and cook uncovered for 15-20 minutes until thickened.

6. Combine and Serve: Return the shredded chicken to the crockpot and stir it into the thickened gravy. Taste and adjust seasoning if needed. Serve hot!

Pro-Tips for the Absolute Best Results

• Don't Peek!: Resist the urge to lift the lid during cooking. Each time you do, heat escapes and adds significant time to the cooking process.

• Chicken Breast Note: If using chicken breasts, check them at the 5-hour mark on LOW or 2.5-hour mark on HIGH. They cook faster and can dry out if overcooked.

• Low and Slow is Best: For the most tender, shreddable chicken, the LOW setting is always superior. It allows the connective tissues to break down slowly.

• Creamy Addition: For an extra rich and creamy gravy, stir in ¼ cup of sour cream or cream cheese during the last 30 minutes of cooking.

• Skim Fat: For a less greasy gravy, especially if using thighs, you can skim the top of the gravy with a spoon before adding the thickener.

---

Serving, Pairing, and Storing Your Masterpiece

Serving: This dish is the definition of comfort in a bowl. It begs to be served over something to soak up the incredible gravy.

What to Serve With It:

• The Classic: A giant pile of creamy mashed potatoes is the #1 pairing.

• The Lighter Option: Cauliflower mash or steamed rice.

• The Biscuit Lover: Flaky, buttermilk biscuits or toasted bread.

• For Veggies: Roasted green beans, glazed carrots, or a simple side salad.

Storing & Reheating:

• Storing: Let the chicken and gravy cool completely before storing in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat gently in a saucepan on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the gravy has thickened too much. You can also microwave it in a covered dish, stirring every 60 seconds.

---

Frequently Asked Questions (FAQ)

Q: Can I make this without canned soup?
A: Yes! To make a "from-scratch" version, replace the canned soup with a mixture of ½ cup sour cream and ¼ cup butter, melted, whisked with the broth and gravy packet. The texture will be slightly different but still delicious.

Q: Can I use frozen chicken?
A: It is not recommended by the USDA for safety reasons, as it can spend too long in the "danger zone" temperature. For best results and food safety, thaw your chicken in the refrigerator first.

Q: My gravy is too thin. How can I fix it?
A: The cornstarch slurry method described in Step 5 is the easiest fix. You can also mix 2 tablespoons of softened butter with 2 tablespoons of flour into a paste and whisk that into the hot gravy, cooking for 15-20 minutes until thickened.

Q: Can I add vegetables to this?
A: Absolutely! Sturdy vegetables like carrots, celery, or potatoes can be added at the beginning. For softer veggies like peas or corn, stir them in during the last 30 minutes of cooking