Ingredient	Quantity
Half and half	2 cups
Mayonnaise	2 cups
Yellow onion, finely grated	1/4 cup
Granulated sugar	2 teaspoons
Salt	1 teaspoon
Black pepper	1 teaspoon

For the Salad:

Ingredient	Quantity
Dried elbow macaroni	1 lb
Apple cider vinegar	1/4 cup
Carrots, finely grated	2
Celery, finely diced	1/4 cup

Instructions:

1. Make the dressing: In a medium bowl, whisk together the half and half, mayonnaise, finely grated yellow onion, granulated sugar, salt, and black pepper until well combined. Cover and chill in the refrigerator until ready to use.
2. Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the dried elbow macaroni and cook according to package instructions, adding an extra 5 minutes to the cooking time. The pasta should be slightly overcooked to help it absorb the dressing.
3. Vinegar soak: Drain the cooked macaroni thoroughly and return it to the empty pot. Pour the apple cider vinegar over the hot macaroni and stir until it is completely absorbed.
4. First dressing addition: Cover the pot and let the macaroni sit at room temperature for at least 20 minutes to cool down.
5. Second dressing addition: After 20 minutes, add half of the prepared dressing to the macaroni and stir gently to combine. Cover the pot again and let it cool for another 20 minutes.
6. Final additions and chilling: Add the remaining dressing to the macaroni along with the finely grated carrots and finely diced celery. Stir everything together thoroughly.
7. Chill and serve: Adjust the seasoning with more salt and pepper if needed. Cover the salad and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Enjoy!

Ingredients:

Ingredient	Quantity
Ground beef	3 pounds
Large yellow onion, diced	1
Large poblano peppers, diced	2
Garlic, minced	3 cloves
Chili powder	2 tablespoons
Ancho chili powder	2 teaspoons
Chipotle seasoning	2-3 teaspoons
Cumin	2 teaspoons
Salt	2 teaspoons
Black pepper	1 teaspoon
Tomato sauce	2 (14 oz) cans
Fire roasted diced tomatoes	2 (14 oz) cans
Cheese (for topping)	As needed
Sour cream (for topping)	As needed
Tortilla chips (for topping)	As needed
Green onions (for topping)	As needed
Avocado (for topping)	As needed

Instructions:

1. In a large Dutch oven, brown the ground beef over medium-high heat until almost no pink remains.
2. Drain off any excess grease from the Dutch oven.
3. Return the Dutch oven to the stovetop over medium heat. Add the diced onions, diced poblano peppers, minced garlic, chili powder, ancho chili powder, chipotle seasoning, cumin, salt, and black pepper.
4. Stir the mixture often and cook for an additional 4-5 minutes, until the vegetables start to soften and the spices become fragrant.
5. Transfer the browned beef and vegetable mixture to your slow cooker.
6. Pour in the tomato sauce and the fire-roasted diced tomatoes (including their juices) into the slow cooker.
7. Stir everything together to ensure all the ingredients are well combined.
8. Cover the slow cooker and set it to low heat for 6-8 hours, or on high heat for 3-4 hours.
9. Once the chili is cooked, serve it hot in bowls.
10. Offer a variety of toppings such as shredded cheese, sour cream, crushed tortilla chips, chopped green onions, and diced avocado for everyone to customize their chili.

Ingredient	Quantity
Yellow cake mix	1 box
Large eggs	3
Light corn syrup	1 cup
Brown sugar (packed)	1 cup
Melted butter	1/2 cup
Vanilla extract	1 teaspoon
Pecan halves	2 cups
Salt	1/4 teaspoon

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Step-by-Step Directions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.

2. Mix the Pecan Pie Filling

In a large mixing bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined. Stir in the pecan halves, ensuring they are evenly coated with the sweet mixture.

3. Layer the Ingredients

• Pour the pecan mixture into the prepared baking dish.
• Evenly sprinkle the dry yellow cake mix over the pecan mixture.
• Gently press the cake mix into the filling with the back of a spoon, but do not stir.

4. Bake the Cake

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is set. The cake should be crispy on top and gooey underneath.

5. Let It Cool and Serve

Allow the cake to cool slightly before serving. Serve warm with vanilla ice cream or whipped cream for an extra indulgent treat.

Ingredient	Quantity
Ground Beef	1 1/2 pounds
Small Onion (finely chopped)	1
Salt	1/2 teaspoon
Black Pepper	1/4 teaspoon
Worcestershire Sauce	1 tablespoon
Beef Broth	1/2 cup

For the Casserole:

Ingredient	Quantity
Slider Buns	1 package (12 count)
Shredded Cheddar Cheese	1 1/2 cups
Butter (melted)	1/4 cup
Sesame Seeds	1 tablespoon

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C).
2. Cook the beef and onions: In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is fully browned and the onions are tender.
3. Season the beef mixture: Season with salt, black pepper, and Worcestershire sauce. Stir in the beef broth and let it simmer for about 5 minutes until most of the liquid is absorbed.
4. Prepare the slider buns: Slice the slider buns in half horizontally, keeping the tops and bottoms intact.
5. Assemble the casserole:
   • Place the bottom halves of the slider buns in a single layer in a 9×13 inch baking dish.
   • Spread the beef mixture evenly over the buns.
   • Sprinkle the shredded cheddar cheese evenly on top of the beef.
   • Place the top halves of the slider buns over the cheese layer.
6. Add butter and sesame seeds: Brush the melted butter over the top of the buns, then sprinkle with sesame seeds.
7. Bake the casserole: Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops of the buns are golden and the cheese is melted.
8. Cool and serve: Let the casserole cool slightly before slicing into sliders and serving.

Enjoy your fun and flavorful Maid-Rite Sliders Casserole!

Ingredient	Quantity
Thinly Sliced Beef (ribeye or sirloin)	1 pound
Olive Oil	1 tablespoon
Large Onion (thinly sliced)	1
Green Bell Pepper (thinly sliced)	1
Red Bell Pepper (thinly sliced)	1
Garlic (minced)	2 cloves
Salt	1 teaspoon
Black Pepper	1/2 teaspoon
Worcestershire Sauce	1 teaspoon
Heavy Cream	1 cup
Provolone Cheese (sliced)	8 ounces
Mozzarella Cheese (shredded)	1 cup
Cooked Pasta (penne or rotini)	4 cups
Parmesan Cheese (grated)	1/4 cup
Fresh Parsley (chopped)	1 tablespoon (optional)

Instructions:

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Cook the beef: In a large skillet over medium-high heat, add the olive oil. Once hot, add the thinly sliced beef and cook until browned. Remove the beef from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the thinly sliced onions and bell peppers. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Combine beef and vegetables: Return the browned beef to the skillet with the sautéed vegetables. Season with salt, black pepper, and Worcestershire sauce. Stir to combine.
5. Add heavy cream: Reduce the heat to low and pour in the heavy cream. Stir until the mixture is well combined and heated through.
6. Combine with pasta and provolone: In a large mixing bowl, combine the cooked pasta, the beef and vegetable mixture, and the sliced provolone cheese. Mix gently until everything is evenly distributed.
7. Transfer to baking dish: Transfer the pasta mixture to a greased 9×13 inch baking dish, spreading it out evenly.
8. Add mozzarella and Parmesan: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole, followed by the grated Parmesan cheese.
9. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
10. Cool and serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

Enjoy your delicious and comforting Southern Style Philly Cheesesteak Casserole!

Ingredients

Ingredient	Quantity
Penne or rotini pasta	8 ounces
Italian smoked or chicken sausage, sliced into ½-inch rounds	1 pound
Garlic, minced	3 cloves
Honey	¼ cup
Soy sauce (low-sodium optional)	¼ cup
Apple cider vinegar	1 tablespoon
Red pepper flakes (optional)	½ teaspoon
Olive oil	2 tablespoons
Salt and black pepper	To taste
Fresh parsley, finely chopped (for garnish)	As needed

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package instructions (typically 8–10 minutes). Drain the pasta but do not rinse, as the starch helps the sauce adhere better.

2. Brown the Sausage

In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced sausage and cook for 5–7 minutes, stirring occasionally, until it becomes golden brown and caramelized. Reduce heat to medium-low and add minced garlic, sautéing for 1 minute until fragrant.

3. Prepare the Sticky Sauce

In a small mixing bowl, whisk together:

• ¼ cup honey
• ¼ cup soy sauce
• 1 tablespoon apple cider vinegar
• ½ teaspoon red pepper flakes (adjust to taste)

Pour this sauce mixture into the skillet with the sausage and garlic. Stir well and let it simmer for 2–3 minutes, allowing the sauce to thicken and coat the sausage beautifully.

4. Combine Pasta with Sauce

Add the cooked pasta into the skillet. Using tongs or a spatula, gently toss the pasta with the sausage and sauce, ensuring even coating. Cook for an additional 2–3 minutes over medium heat to allow flavors to blend. Season with salt and black pepper to taste.

5. Garnish & Serve

Remove the skillet from heat. Garnish with freshly chopped parsley and serve immediately. Enjoy the perfect balance of sticky, savory, and garlicky goodness in every bite!