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My Sweet Kitchen, Boston, NY (2026)

06/03/2026

🥩🥔 Slow Cooker Garlic Butter Beef & Potatoes

Ingredients
2 lbs beef chuck roast, cut into large cubes
1½ lbs baby potatoes
4 tbsp unsalted butter, sliced
1 cup beef broth
½ cup sour cream
1 tbsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried parsley
1 tsp salt
½ tsp black pepper
2 tbsp fresh parsley, chopped

Instructions
Place the baby potatoes in the bottom of a slow cooker.
Arrange the beef cubes over the potatoes.
Season the beef with garlic powder, onion powder, paprika, dried parsley, salt, and black pepper.
Pour the beef broth around the beef and potatoes.
Place the butter slices evenly over the top of the beef.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is tender and easily shreds with a fork.
Stir the sour cream into the cooking liquid during the last 20 minutes of cooking until the sauce is smooth and creamy.
Sprinkle with fresh chopped parsley before serving.
Serve the beef and potatoes with plenty of the garlic butter gravy spooned over the top.

06/02/2026

Tomato Sandwich 🍅🥪

Ingredients

4 slices white bread
1/3 cup mayonnaise
2 large ripe tomatoes, sliced
1/2 tsp salt
1/2 tsp black pepper

Instructions

Toast the bread lightly if desired and spread mayonnaise evenly on each slice.
Arrange the tomato slices generously over two slices of bread.
Season the tomatoes with salt and black pepper.
Top with the remaining bread slices and gently press together.
Slice in half and serve immediately.

06/02/2026

Ham Swiss Stromboli

Ingredients

1 tube refrigerated pizza dough
12 slices deli ham
8 slices Swiss cheese
3 tbsp Dijon mustard
2 tbsp butter, melted
1 tsp garlic powder
1 tsp poppy seeds

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll the pizza dough into a large rectangle. Spread the Dijon mustard evenly over the dough, leaving a small border around the edges.

Layer the ham slices over the mustard, then place the Swiss cheese slices on top.

Starting from the long side, tightly roll the dough into a log. Pinch the seams and ends closed and place seam-side down on the prepared baking sheet.

Brush the top with melted butter. Sprinkle evenly with garlic powder and poppy seeds.

Bake for 25–30 minutes, or until the stromboli is deep golden brown and cooked through.

Let rest for 5–10 minutes before slicing. Cut into thick slices and serve.

06/02/2026

Chicken Pot Pie Bake

Ingredients
2 cups cooked chicken, shredded
2 cans (10.5 oz each) cream of chicken soup
1 cup whole milk
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups frozen mixed vegetables (peas, carrots, corn)
1 can refrigerated biscuits (8–10 biscuits)
2 tablespoons melted butter

Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, cream of chicken soup, milk, garlic powder, black pepper, and mixed vegetables. Stir until well blended.
Spread the mixture evenly into a greased 9x13-inch baking dish.
Arrange the biscuits evenly over the top of the chicken mixture.
Brush the tops of the biscuits with melted butter.
Bake for 30–35 minutes, or until the biscuits are golden brown and cooked through.
Let the casserole rest for 5 minutes before serving. Serve warm.

06/02/2026

🧀 Pepperoni Pizza Cheese Sticks (Easy & Addictive!)

Ingredients

1 can refrigerated pizza dough
12 mozzarella string cheese sticks
24 slices pepperoni
2 tbsp melted butter
2 tbsp grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp black pepper
1 cup pizza sauce, for dipping

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out the pizza dough and cut it into 12 equal strips.

Wrap 2 slices of pepperoni around each string cheese stick. Roll a strip of dough around each cheese stick, sealing the edges well.

Place the wrapped sticks seam-side down on the prepared baking sheet.

Mix the melted butter, Parmesan cheese, garlic powder, Italian seasoning, and black pepper. Brush the mixture over each dough-wrapped stick.

Bake for 12–15 minutes, or until golden brown and cooked through.

Let cool for a few minutes before serving. Serve with warm pizza sauce for dipping.

06/02/2026

Mini Chicken Pot Pies Muffins

Ingredients

1 can refrigerated biscuit dough (8 biscuits)
2 cups cooked chicken breast, shredded
1 can (10.5 oz) cream of chicken soup
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1/2 tsp black pepper
1/2 tsp salt

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.

Separate the biscuit dough and flatten each biscuit into a larger round. Press each piece into the muffin cups, forming a crust up the sides.

In a large bowl, combine the shredded chicken, cream of chicken soup, mixed vegetables, garlic powder, onion powder, parsley, black pepper, and salt. Stir until evenly mixed.

Spoon the chicken mixture into each biscuit-lined muffin cup, filling almost to the top.

Bake for 18–22 minutes, or until the biscuit edges are golden brown and the filling is hot and bubbly.

Let the mini chicken pot pie muffins cool in the pan for 5 minutes before carefully removing and serving.

06/02/2026

Crispy Loaded Beef & Cheese Taquitos 🌮🧀

Ingredients

1 lb ground beef
1 packet taco seasoning
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup salsa
12 small flour tortillas
Cooking spray

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
Stir in the taco seasoning and prepare according to the packet directions.
Add the cream cheese and mix until melted and fully combined.
Stir in the shredded cheddar cheese and salsa until the filling is creamy and well blended.
Warm the tortillas for a few seconds to make them easier to roll.
Place 2–3 tablespoons of the beef mixture along one edge of each tortilla and roll tightly into taquitos.
Arrange the taquitos seam-side down on the prepared baking sheet.
Lightly spray the tops with cooking spray.
Bake for 15–18 minutes, or until golden brown and crispy.
Serve with salsa, sour cream, guacamole, or your favorite dipping sauce.

06/02/2026

Skillet Cornbread

Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup milk
2 large eggs
1/3 cup melted butter
1 tablespoon butter for the skillet

Instructions
Preheat the oven to 400°F (200°C). Place a cast-iron skillet in the oven to heat.
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
In another bowl, whisk the milk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Carefully remove the hot skillet from the oven and add 1 tablespoon butter, swirling to coat the bottom and sides.
Pour the batter into the hot skillet and spread evenly.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let cool for a few minutes, slice into wedges, and serve warm.

06/02/2026

Fried Cheese-Stuffed Doritos Sticks

Ingredients

12 mozzarella cheese sticks
2 cups Nacho Cheese Doritos, finely crushed
1 cup all-purpose flour
2 large eggs, beaten
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil for frying
Marinara sauce, for serving
Ranch dressing, for serving

Instructions

Cut each mozzarella stick in half if desired. Freeze the cheese sticks for at least 1 hour.

Place the flour in one bowl and mix with garlic powder, paprika, salt, and black pepper. Put the beaten eggs in a second bowl. Place the crushed Doritos in a third bowl.

Coat each frozen cheese stick in the seasoned flour, then dip into the beaten eggs, and finally coat completely with the crushed Doritos. For a thicker crust, repeat the egg and Doritos coating once more.

Arrange the coated cheese sticks on a tray and freeze for another 20–30 minutes.

Heat oil in a deep skillet or fryer to 350°F (175°C).

Fry the cheese sticks in small batches for 1–2 minutes, or until golden brown and crispy. Do not overcrowd the pan.

Remove and drain on paper towels.

Serve immediately with marinara sauce and ranch dressing.

06/02/2026

Chicken Cordon Bleu Casserole 🍖🧀🍗

Ingredients

4 cups cooked chicken breast, diced
12 oz ham, thinly sliced
12 slices Swiss cheese
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded mozzarella cheese
1 1/2 cups crushed buttery crackers
3 tablespoons melted butter

Instructions

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Arrange half of the chicken evenly in the baking dish. Layer half of the ham over the chicken, then add half of the Swiss cheese slices. Repeat the layers with the remaining chicken, ham, and Swiss cheese.
In a saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk while whisking constantly until smooth and thickened.
Stir in the Dijon mustard, garlic powder, onion powder, salt, pepper, and mozzarella cheese. Cook until the cheese is melted and the sauce is creamy.
Pour the sauce evenly over the layered casserole.
Combine the crushed crackers with 3 tablespoons melted butter and sprinkle over the top.
Bake for 30–35 minutes, or until bubbly and golden brown.
Let rest for 10 minutes before slicing and serving.

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