Perfect Prime Rib

This recipe for prime rib will make meat that is juicy, flavorful, and has the perfect crust. Adding garlic, thyme, and rosemary to beef makes the flavor even better, making it a standout dish for any event.

Ingredients:

• 1 5-pound bone-in prime rib roast
• Salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary

Instructions:

Preheat the oven to 450F 230C

Season the prime rib generously with salt and pepper, rubbing it into the meat

In a small bowl, mix together the minced garlic, olive oil, dried thyme, and dried rosemary

Rub the garlic herb mixture evenly over the surface of the prime rib

Place the seasoned prime rib on a rack in a roasting pan, fat side up

Roast in the preheated oven for 15 minutes

Reduce the oven temperature to 325F 160C and continue roasting until the internal temperature reaches your desired level of doneness: about 20 minutes per pound for medium-rare

Remove the prime rib from the oven and let it rest for 15-20 minutes before slicing

Slice and serve the prime rib with your favorite sides

Moms Cucumber Onion Salad

This cucumber and onion salad tastes just like the ones my mom used to make. Its crisp, cool, and full of flavor. That is the best side dish ever for any meal, especially in the summer.

Ingredients:

• 3 large cucumbers, thinly sliced
• 1 large red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons chopped fresh dill optional

Instructions:

Salt and pepper should be mixed with apple cider vinegar, olive oil, honey, Dijon mustard, and salt in a small bowl

Slice the onions and cucumbers and put them in a large bowl

Add the dressing to the cucumber and onion mix and toss to coat everything

Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix

If you want, you can sprinkle chopped fresh dill on top before serving

Strawberry Thyme Goat Cheese Hand Pies

These hand pies combine the sweetness of strawberries with the savory tang of goat cheese, enhanced by aromatic thyme, all wrapped up in a flaky pie crust. Theyre perfect for a picnic, dessert, or a special treat any time of day

Ingredients:

• 1 1/2 cups diced strawberries
• 2 tablespoons chopped fresh thyme leaves
• 4 ounces goat cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 sheets store-bought pie crust
• 1 egg, beaten for egg wash
• Additional sugar for sprinkling

Instructions:

Preheat the oven to 375F 190C

Line a baking sheet with parchment paper

In a bowl, mix together diced strawberries, chopped thyme, goat cheese, granulated sugar, and cornstarch until well combined

Roll out the pie crusts on a lightly floured surface

Using a round cutter, cut out circles from the pie crusts

Place a spoonful of the strawberry-goat cheese mixture onto one half of each pie crust circle, leaving a small border around the edges

Fold the other half of the pie crust over the filling to create a half-moon shape

Press the edges together to seal, then crimp with a fork

Transfer the hand pies to the prepared baking sheet

Brush the tops with beaten egg and sprinkle with additional sugar

Using a sharp knife, make a few small slits on the tops of the pies to allow steam to escape

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly

Remove from the oven and let cool slightly before serving

Enjoy

Pulled Pork Mac and Cheese Piggy Mac

Indulge in the ultimate comfort food with Pulled Pork Mac and Cheese Piggy Mac. Tender pulled pork, smoky BBQ flavors, and creamy mac and cheese come together for a mouthwatering experience. Perfect for gatherings or a cozy night in.

Ingredients:

• 2 lbs pork shoulder, boneless
• 1 cup BBQ sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 lb elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups milk
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup breadcrumbs
• Chopped green onions for garnish

Instructions:

Rub the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and pepper

Place the pork in a slow cooker, pour BBQ sauce over it, and cook on low for 8 hours or until tender

Shred the cooked pork using two forks

Cook macaroni according to package instructions, drain, and set aside

In a large saucepan, melt butter over medium heat

Stir in flour to create a roux

Gradually whisk in milk until the mixture thickens

Add shredded cheddar cheese, stirring until smooth and creamy

Combine the cooked macaroni and cheese sauce, then fold in the pulled pork

Transfer the mixture to a baking dish and top with breadcrumbs

Bake in a preheated oven at 350F 175C for 25-30 minutes or until golden and bubbly

Garnish with chopped green onions before serving

Layered Taco Salad Casserole

This layered taco salad casserole is a tasty take on the classic taco salad, made in an easy-to-use casserole dish. Its great for parties, potlucks, or a quick dinner with the family. There are layers of tasty ground beef, fresh vegetables, creamy dressing, and crunchy toppings that make for a great mix of tastes and textures.

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning mix
• 1 cup sour cream
• 1 cup mayonnaise
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1 cup diced onions
• 1 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• 1/2 cup sliced black olives
• 1/2 cup sliced jalapeos optional
• 1/4 cup chopped fresh cilantro optional
• Salt and pepper to taste

Instructions:

In a skillet, brown the ground beef over medium-high heat until fully cooked

Drain excess fat

Add the taco seasoning mix and follow the package instructions for seasoning the beef

Set aside to cool

In a small bowl, mix together the sour cream and mayonnaise to create the dressing

Season with salt and pepper to taste

In a large casserole dish, start layering the ingredients

Begin with the seasoned ground beef as the first layer

Next, add a layer of shredded lettuce, followed by diced tomatoes and diced onions

Drizzle the sour cream and mayonnaise dressing over the top as the next layer

Sprinkle shredded cheddar cheese evenly over the dressing layer

Top the casserole with crushed tortilla chips for a crunchy texture

Add sliced black olives and jalapeos if desired for extra flavor and a pop of color

Finish with a garnish of chopped fresh cilantro optional

Cover the casserole dish and refrigerate for at least 2 hours before serving to allow the flavors to meld together

Serve cold, scoop out individual portions, and enjoy

Vegan Strawberry Shake

Here is a delicious and creamy vegan strawberry shake that you can enjoy as a treat. Its dairy-free, made with healthy ingredients, and full of fruity goodness.

Ingredients:

• 1 cup frozen strawberries
• 1 ripe banana
• 1 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

In a blender, combine frozen strawberries, ripe banana, almond milk, maple syrup, and vanilla extract

Blend until smooth and creamy

Pour into glasses and serve immediately

Hot Fudge Sundae Cupcakes

Indulge in the delightful combination of cupcakes and classic hot fudge sundaes with this irresistible recipe. These cupcakes are a perfect treat for any occasion and are sure to satisfy your sweet tooth.

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup hot fudge sauce
• 1/2 cup chopped nuts optional
• 1/4 cup rainbow sprinkles optional
• Vanilla ice cream for topping
• Whipped cream for topping
• Maraschino cherries for topping

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a bowl, whisk together the flour, baking powder, baking soda, and salt

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients

Mix until just combined

Fold in the hot fudge sauce, chopped nuts if using, and rainbow sprinkles if using

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

Once the cupcakes are cool, top each with a scoop of vanilla ice cream, whipped cream, hot fudge sauce, and a maraschino cherry

Serve immediately and enjoy your delicious hot fudge sundae cupcakes