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Garlic Butter Steak & Cheese Ravioli

Ingredients

(Serves 4)

1 lb flank steak , thinly sliced against the grain

1 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic , minced

1 (25 oz) package fresh or frozen cheese ravioli

1 cup beef broth

1/2 cup heavy cream (optional, for extra richness)

1 cup shredded Mozzarella Cheese

1/4 cup Parmesan Cheese

Salt and Pepper

Fresh Parsley , chopped (for garnish)

Optional Add-Ins : Spinach, mushrooms, or sun-dried tomatoes for extra flavor and nutrition.

Step 1: Sear the Steak

1. Heat the olive oil in a large skillet over medium-high heat. Season the steak slices generously with salt and pepper.

2. Add the steak to the skillet and sear for 2–3 minutes per side , until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Step 2: Make the Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30–60 seconds , until fragrant.

Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream (if using) and bring the mixture to a simmer.

Step 3: Cook the Ravioli

Add the cheese ravioli to the skillet, submerging them in the sauce. Cover the skillet and cook for 7–10 minutes , stirring occasionally, until the ravioli are tender and cooked through.

Step 4: Add the Cheese

Stir in the shredded mozzarella and grated Parmesan cheese until melted and creamy. Return the steak slices to the skillet, tossing gently to combine.

Step 5: Serve

Taste and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.

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Garlic Butter Honey BBQ Beef Tacos

Cooking Time: 30 minutes | Servings: 6

Ingredients:

1.5 lbs flank steak

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp Italian seasoning

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

For the Garlic Butter Honey BBQ Sauce:

4 tbsp butter

3 cloves garlic, minced

1/4 cup honey

1/4 cup BBQ sauce (your favorite brand)

1 tbsp apple cider vinegar

1/2 tsp red pepper flakes (optional)

For the Tacos:

12 small corn tortillas

1/2 cup shredded Monterey Jack cheese

1/4 cup chopped red onion

1/4 cup chopped fresh cilantro

1 avocado, diced

Directions:

Prepare the Beef: In a bowl, whisk together olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and pepper.

Cook the Beef: Heat a grill or cast-iron skillet over medium-high heat. Cook the flank steak for about 4-5 minutes per side for medium-rare, or longer depending on your desired doneness.

Make the Garlic Butter Honey BBQ Sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the honey, BBQ sauce, apple cider vinegar, and red pepper flakes (if using). Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.

Assemble the Tacos: Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with sliced beef, a generous drizzle of the Garlic Butter Honey BBQ Sauce, shredded Monterey Jack cheese, red onion, cilantro, and diced avocado.

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Creamy Parmesan Garlic Beef Bowtie Pasta

Ingredients:

1 lb ground beef

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

3 tablespoons butter

3 cups beef broth

8 oz Bowtie Pasta

1 cup freshly grated Parmesan cheese

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Macaroni Cheeseburger Soup

Prep Time: 10 minutes

Total Time: 30 minutes

Servings: 6 People

Ingredients:

1 lb ground beef

1 medium onion, diced

2 cups beef broth

2 cups elbow macaroni

1 cup shredded cheddar cheese

1 cup milk

Salt and pepper to taste

Instructions:

1. Brown Ground Beef: In a large pot, cook the ground beef and diced onion over medium heat until the beef is fully browned and the onion is soft. Drain any excess fat.

2. Add Beef Broth: Pour in the beef broth and bring the mixture to a boil.

3. Cook Macaroni: Stir in the elbow macaroni, and cook uncovered for about 7-8 minutes, or until the pasta is just al dente.

4. Add Cheese and Milk: Lower the heat to medium-low, and stir in the milk and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is creamy.

5. Season and Serve: Season the soup with salt and pepper to taste.

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No-Bake Pumpkin Cheesecake Balls

Servings: About 24 balls

Prep Time: 15 minutes

Chill Time: 2 hours 30 minutes

Total Time: 2 hours 45 minutes

Ingredients:

8 oz cream cheese, softened

1/3 cup powdered sugar

2/3 cup pumpkin puree

1 tsp pumpkin pie spice

1 1/2 cups graham cracker crumbs

1 1/2 cups gingersnap crumbs

12 oz white almond bark (for coating)

Optional: 1 cup orange candy melts (for drizzle)

Directions:

1) In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the pumpkin puree and pumpkin pie spice, mixing until well combined.

2) Stir in the graham cracker crumbs and gingersnap crumbs until fully incorporated. Cover the bowl and chill the mixture in the refrigerator for about 2 hours to firm up.

3) Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper, then chill for an additional 30 minutes.

4) In a microwave-safe bowl, melt the white almond bark in 30-second intervals, stirring between each interval until smooth and fully melted.

5) Dip each chilled cheesecake ball into the melted almond bark, allowing any excess coating to drip off. Place the coated balls back onto the parchment paper to set.

6) If desired, melt the orange candy melts and drizzle them over the set cheesecake balls for a festive touch. Allow everything to cool and harden completely before serving.

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Breakfast Rolls

Sausage/Egg/Cheese Breakfast Rolls

Servings: 6

INGREDIENTS:

- 1 lb breakfast sausage

- 6 large eggs

- 1/4 cup milk

- Salt and pepper to taste

- 1 package crescent roll dough

- 1 cup shredded cheddar cheese

DIRECTIONS:

1. Preheat oven to 375°F (190°C).

2. Cook breakfast sausage over medium heat until browned and cooked through. Remove from skillet and set aside.

3. In a bowl, whisk together eggs, milk, salt, and pepper and cook through.

4. On a baking sheet, unroll crescent roll dough and separate into triangles.

5. Divide scrambled eggs, cooked sausage, and shredded cheese evenly on dough.

6. Roll up each triangle starting from the wide end to form a roll.

7. Place rolls on the baking sheet and bake in the preheated oven for 12-15 minutes, or until golden brown.

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Choc. Chip Cookie Bars

Could also use just for regular cookies

INGREDIENTS:

Flour | Salt | Baking Soda | Sugar | Brown Sugar | Butter | Eggs | Vanilla | Chocolate Chips

INSTRUCTIONS & MEASUREMENTS:

*small family sized portion

In a medium bowl, whisk together flour, salt, and baking soda; set aside.

* 2 cups + 2 tablespoons all-purpose flour

* ½ teaspoon Morton kosher salt

* ½ teaspoon baking soda

In a large bowl, whisk together melted butter, brown sugar, and sugar until combined. Add egg, egg yolk, and vanilla, and whisk until well combined.

* 12 tablespoons unsalted butter,gently melted and then cooled to room temperature

* 1 cup packed light brown sugar

* ½ cup sugar

* 1 large egg

* 1 large egg yolk

* 2 teaspoons pure vanilla extract

With a rubber spatula, fold dry ingredients into the wet ingredients. When about half-way combined, add chocolate chips and continue to fold until just combined. Do not over mix.

* 2 cups semi-sweet chocolate chips,plus a bit more for sprinkling over the top of the dough 


Transfer dough to prepared pan. Dough will be thick and sticky. Press evenly into pan using a spatula and/or your fingertips.

Bake at 350 degrees for about 15 minutes for a gooey center or 23 minutes or until top is light golden brown and slightly firm to the touch.

Cookies will still cook while cooling down.

For Party Size Portion:

Flour - 8 1/2 Cups

Salt - 1 Table Spoon

Baking Soda - 1 Table Spoon

Sugar - 2 Cups

Brown Sugar - 4 Cups

Butter - 24 Ounces

Eggs - 8 small (or 4 Large)

Vanilla - 2 Tablespoons

Add Chocolate Chips


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Dark chocolate thumbprint cookies

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Ghost food appreciation food

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I made a dark chocolate and black cherry cake to honor Nyx.

This cake, with its rich chocolate flavor and mysterious black cherry filling, honors Nyx’s essence while the dark colors and gold accents create a 'night sky' look.

Ingredients

For the dark chocolate cake (makes three tiers):

2 cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened dark cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 large eggs, at room temperature

1 cup buttermilk, at room temperature

½ cup vegetable oil

2 tsp vanilla extract

1 cup strong brewed coffee (for added depth)

For the black cherry filling:

1 cup black cherry preserves

¼ cup cherry liqueur

½ cup frozen black cherries, chopped

For the dark chocolate ganache frosting:

1 ½ cups heavy cream

2 cups dark chocolate, chopped (70% cocoa or higher)

1 tbsp corn syrup (for shine)

For decoration:

Edible gold paint (for detailing)

Dark pink edible roses (for decoration)

1. Bake the dark chocolate cake:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until smooth and well combined.

Gradually add the brewed coffee and mix until smooth. The batter will be thin.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, until a toothpick comes out clean. Cool completely on wire racks.

2. Prepare the black cherry filling:

In a small saucepan, combine black cherry preserves and cherry liqueur. Stir over medium heat until smooth.

Add a cup of chopped frozen black cherries for texture.

Let cool to room temperature before using.

3. Make the dark chocolate ganache frosting:

Heat the heavy cream in a saucepan until it starts to simmer.

Pour the hot cream over the chopped dark chocolate in a heatproof bowl.

Let the hot cream and dark chocolate mixture sit for a minute, then whisk it until it's smooth and glossy.

Stir in some corn syrup for added shine.

Allow the ganache to cool slightly until it reaches a spreadable consistency.

4. Assemble the cake:

Place one layer of cake on a serving plate. Spread a layer of black cherry filling on top.

Repeat with the second layer of cake and filling, then top with the final cake layer.

Frost the entire cake with a thin layer of ganache as a 'crumb coat.' Chill for 15-20 minutes.

Apply a second, thicker layer of ganache, smoothing it out for a polished look.

5. Garnish:

Create delicate and jagged lines with edible gold paint for a cracked effect.

Arrange edible roses in dark pink tones on top of the cake to honor Nyx’s aesthetic.

6. Serve:

Cut the cake into slices and serve on dark plates to enhance the presentation. Consider pairing it with a glass of Cabernet Sauvignon to complement the flavors.

Dim the lights slightly when serving the cake to evoke a nighttime ambiance, reminiscent of Nyx’s domain.

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Horror pie with homemade gummy worms, crawling out the open sockets

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New blog to book mark and come back to later :)