Mary Recipes (2026)

06/05/2025

Garlic Butter Bacon Alfredo Pizza Twists
Ingredients:
1 sheet puff pastry (or pizza dough, if preferred)
1/2 cup unsalted butter, melted
3 cloves garlic, minced
1/2 cup cooked bacon, crumbled
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1/4 cup Alfredo sauce (store-bought or homemade)
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
If using puff pastry, roll it out on a floured surface into a rectangle. If using pizza dough, stretch it out into a similar shape.
In a small bowl, combine the melted butter and minced garlic. Brush the garlic butter mixture generously over the surface of the pastry or dough.
Sprinkle crumbled bacon evenly over the buttered pastry, followed by the shredded mozzarella cheese, Parmesan cheese, and Italian seasoning. If you like a little spice, add red pepper flakes.
Drizzle the Alfredo sauce lightly over the top of the ingredients.
Carefully cut the dough into strips about 1-2 inches wide, then twist each strip into a spiral shape.
Place the twisted strips on the prepared baking sheet, ensuring they are spaced out.
Bake in the preheated oven for 12-15 minutes, or until the twists are golden and the cheese is melted and bubbly.
Remove from the oven and garnish with chopped fresh parsley before serving.

05/05/2025

Crockpot Bread Recipe

Ingredients:

3 cups all-purpose flour

1 tablespoon granulated sugar

1 tablespoon instant yeast

1 teaspoon salt

1 cup warm water (about 110°F or 45°C)

2 tablespoons olive oil

1 tablespoon honey (optional for added sweetness)

Directions:

In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.

In a separate bowl, mix the warm water, olive oil, and honey (if using). Stir gently until the honey dissolves.

Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. You may need to use your hands to bring it together.

Transfer the dough to a well-greased crockpot, shaping it into a rough ball or loaf.

Cover the crockpot with the lid and let the dough rise in the warm environment for 1 to 1.5 hours, or until it has doubled in size.

After the dough has risen, set the crockpot to the "low" setting and cook for 2 to 2.5 hours, or until the bread is golden brown on top and a toothpick inserted comes out clean.

Once baked, remove the bread from the crockpot and let it cool on a wire rack before slicing.

Serve and enjoy this soft, homemade crockpot bread with your favorite spreads or as a side to any meal!

05/05/2025

Crazy Dough Recipe for Pizza, Cinnamon Rolls, and More!

Ingredients:

2 cups warm water (110°F)

2 tsp sugar

2 ½ tsp active dry yeast

4 cups all-purpose flour

1 ½ tsp salt

3 tbsp olive oil

Directions:

In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes, or until it becomes foamy.

In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture along with the olive oil.

Mix the ingredients until they form a dough. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Once the dough has risen, punch it down to release the air. Now you can divide it into portions for making pizza, cinnamon rolls, or any other dish you like!

05/05/2025

Honeycrisp Apple Broccoli Salad

Ingredients:

2 cups broccoli florets, chopped into bite-sized pieces

1 Honeycrisp apple, cored and diced

1/4 cup red onion, finely chopped

1/4 cup dried cranberries

1/4 cup roasted sunflower seeds

1/4 cup crumbled feta cheese (optional)

1/2 cup plain Greek yogurt

2 tablespoons mayonnaise

1 tablespoon honey

1 teaspoon apple cider vinegar

Salt and pepper to taste

Directions:

Start by preparing the broccoli florets, ensuring they are washed and chopped into bite-sized pieces. Place them in a large mixing bowl.

Dice the Honeycrisp apple, leaving the skin on for added crunch, and add the pieces to the bowl with the broccoli.

Add the finely chopped red onion, dried cranberries, roasted sunflower seeds, and crumbled feta cheese (if using) to the bowl and gently mix.

In a separate small bowl, whisk together the Greek yogurt, mayonnaise, honey, and apple cider vinegar until smooth and well combined.

Pour the dressing over the salad ingredients and toss everything together until evenly coated.

Season with salt and pepper to taste, adjusting the flavor as needed.

Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Serve chilled and enjoy this crisp, refreshing salad!

05/05/2025

Comfort Food • One-Pan White Cheddar Mozzarella Pasta Delight

Ingredients:

250g (8 oz) pasta of your choice

1 cup white cheddar cheese, shredded

1 cup mozzarella cheese, shredded

2 tablespoons olive oil

2 garlic cloves, minced

1 medium onion, chopped

1 cup milk

1/2 cup heavy cream

1/2 cup chicken or vegetable broth

1/2 teaspoon dried oregano

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

Red pepper flakes (optional, for extra heat)

Directions:

In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion softens and becomes translucent.

Add the pasta to the pan and stir it for about 1 minute, allowing it to absorb the flavors from the onion and garlic.

Pour in the chicken or vegetable broth, milk, and heavy cream. Stir to combine everything.

Bring the mixture to a simmer, then cover the pan. Let it cook for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.

Once the pasta is cooked, reduce the heat to low. Add the shredded white cheddar and mozzarella cheeses to the pan, stirring until the cheeses melt and create a creamy sauce.

Season with salt, pepper, and dried oregano to taste. If you prefer a bit of heat, add red pepper flakes.

Give everything one last stir and let it simmer for another 2-3 minutes until the sauce has thickened.

Garnish with fresh basil leaves if desired, and serve hot for a comforting meal.

05/05/2025

Traditional Indian Fry Bread Recipe

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

3/4 cup warm water (or as needed)

2 tablespoons vegetable oil (plus more for frying)

Directions:

In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Stir until well mixed.

Add the warm water to the dry ingredients, a little at a time, stirring to form a dough. You may need more or less water depending on the consistency. The dough should be soft but not sticky.

Once the dough comes together, knead it on a lightly floured surface for about 3-4 minutes until smooth.

Divide the dough into 6-8 equal portions and roll each piece into a ball.

Flatten each ball of dough into a disk, about 1/4 inch thick, using your hands or a rolling pin.

Heat vegetable oil in a large skillet or deep frying pan over medium-high heat. The oil should be about 1-2 inches deep.

Carefully place one piece of dough into the hot oil. Fry until the bread turns golden brown and puffs up, about 2-3 minutes per side. Flip the bread over to cook the other side.

Remove the fry bread from the oil and place it on a paper towel-lined plate to drain any excess oil.

Repeat the process with the remaining dough portions.

Serve warm, and enjoy with your favorite toppings such as honey, powdered sugar, or savory toppings like chili and cheese!

05/05/2025

Fluffy Banana Cottage Cheese Pancakes

Ingredients:

1 ripe banana, mashed

1/2 cup cottage cheese

2 large eggs

1/2 teaspoon vanilla extract

1/2 cup rolled oats (blended into flour if you prefer a smoother texture)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk (or dairy-free alternative)

1 tablespoon coconut oil or butter (for cooking)

Directions:

In a large mixing bowl, mash the ripe banana until smooth.

Add the cottage cheese, eggs, and vanilla extract to the mashed banana. Mix until well combined.

In a separate bowl, whisk together the blended oats, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Add the milk a little at a time to achieve a pancake batter consistency.

Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.

Pour small portions of batter onto the skillet, forming small pancakes. Cook for 2-3 minutes on each side, or until golden brown and cooked through.

Remove the pancakes from the skillet and place them on a warm plate. Repeat with the remaining batter.

Serve warm with your favorite toppings such as fresh fruit, maple syrup, or a dollop of yogurt.

05/05/2025

Cheesesteak Tortellini in Rich Provolone Sauce

Ingredients:

1 package (about 9 oz) cheese tortellini

1 tablespoon olive oil

1/2 lb thinly sliced beef (such as ribeye or sirloin), cut into strips

1 small onion, thinly sliced

1 small bell pepper, thinly sliced

2 cloves garlic, minced

1 cup heavy cream

1 cup provolone cheese, shredded

1 tablespoon butter

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh parsley for garnish (optional)

Directions:

Cook the cheese tortellini according to the package instructions, then drain and set aside.

While the tortellini cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 2-3 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef from the skillet and set aside.

In the same skillet, add the sliced onion, bell pepper, and garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.

Add the heavy cream to the skillet and bring to a simmer. Stir in the shredded provolone cheese, butter, salt, and pepper. Continue stirring until the sauce is smooth and the cheese has melted, about 3-4 minutes.

Add the cooked beef and tortellini to the skillet, tossing gently to coat in the creamy provolone sauce. Cook for an additional 1-2 minutes to heat everything through.

Remove from heat and garnish with fresh parsley if desired.

Serve immediately and enjoy this rich and savory cheesesteak tortellini dish!

05/05/2025

LOADED CHEDDAR RANCH BEEF AND SWEET CORN ROTINI BAKE

Ingredients:

1 lb ground beef

1 tablespoon olive oil

1 medium onion, finely chopped

1 packet ranch dressing seasoning mix

1 can (15 oz) sweet corn, drained

1 cup shredded cheddar cheese

2 cups rotini pasta (uncooked)

1 cup milk

1 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1/2 cup breadcrumbs (optional, for topping)

Fresh parsley (optional, for garnish)

Directions:

Preheat your oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, about 7-8 minutes. Drain any excess fat.

Stir in the ranch seasoning mix, garlic powder, onion powder, and salt and pepper. Mix well to combine.

In a large bowl, combine the cooked ground beef mixture with sweet corn, milk, sour cream, and cooked rotini pasta. Stir in 3/4 cup of shredded cheddar cheese and mix everything until well incorporated.

Transfer the pasta mixture into a greased 9x13-inch baking dish. Spread it out evenly.

Sprinkle the remaining shredded cheddar cheese on top of the pasta mixture. If you like a crunchy topping, add breadcrumbs over the cheese.

Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

If desired, garnish with fresh parsley before serving.

05/05/2025

Cinnamon Roll Bliss Bars
Ingredients:
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1 egg
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Directions:
Preheat your oven to 350°F (175°C) and grease or line a 9x9-inch baking pan with parchment paper.
In a large bowl, combine the cake mix, melted butter, and egg. Stir until the mixture forms a dough-like consistency.
Press the dough evenly into the prepared baking pan, creating a smooth base layer.
In a small bowl, mix the brown sugar, ground cinnamon, and 1/2 teaspoon vanilla extract. Sprinkle the cinnamon-sugar mixture evenly over the dough.
Using a butter knife or toothpick, swirl the cinnamon-sugar into the dough to create a marble effect.
Bake for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
While the bars are baking, prepare the frosting. In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
Once the bars have cooled to room temperature, spread the cream cheese frosting evenly over the top.
Slice the bars into squares and serve!

05/05/2025

Baby Lemon Impossible Pies

Ingredients:

½ cup all-purpose flour

1 cup granulated sugar

½ teaspoon baking powder

¼ teaspoon salt

2 large eggs

¼ cup unsalted butter, melted

1 cup whole milk

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Powdered sugar (for dusting, optional)

Fresh mint or lemon slices (for garnish, optional)

Directions:

Preheat your oven to 350°F (175°C). Grease 6 small ramekins or a muffin tin with butter or non-stick spray.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until fully combined.

In another bowl, whisk the eggs until smooth, then add the melted butter, milk, vanilla extract, lemon juice, and lemon zest. Mix well.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thin, but that's perfectly fine—it will create a light, custardy texture as it bakes.

Pour the batter evenly into the prepared ramekins or muffin tin, filling each about ¾ full.

Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. The tops should be slightly puffed up and firm.

Allow the pies to cool for a few minutes before carefully removing them from the ramekins or muffin tin.

Dust with powdered sugar and garnish with fresh mint or lemon slices if desired.

Serve warm or at room temperature for a deliciously tangy and sweet treat.

04/05/2025

Easy Pepper Jelly Sausage Breakfast Bites

Ingredients:

1 lb breakfast sausage (mild or spicy, your choice)

½ cup pepper jelly (sweet or hot, depending on preference)

1 cup shredded cheddar cheese

1 tablespoon olive oil

1 package refrigerated biscuit dough (8 biscuits)

Fresh parsley (for garnish, optional)

Directions:

Preheat your oven to 375°F (190°C). Grease a muffin tin with a little olive oil or cooking spray, and set aside.

In a medium skillet, cook the breakfast sausage over medium heat, breaking it apart as it cooks until fully browned, about 5-7 minutes. Drain any excess fat.

Stir in the pepper jelly, allowing it to melt and coat the sausage. Remove the skillet from the heat and set aside.

Open the biscuit dough package and cut each biscuit into quarters.

Place one biscuit quarter into each muffin tin cup, pressing down gently to form a small base.

Spoon about one tablespoon of the sausage and pepper jelly mixture onto each biscuit piece, then sprinkle a little shredded cheddar cheese on top of each.

Bake for 12-15 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly.

Remove from the oven and let them cool slightly before serving.

Garnish with fresh parsley if desired, then serve warm for a delicious and easy breakfast bite!

Mary Recipes

06/05/2025

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