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Beef and Cheese Pot Pie
09/14/2026

Beef and Cheese Pot Pie

Cottage Cheese & Spinach Crustless Quiche*There's something comforting about a warm, savory quiche at the breakfast tabl...
09/14/2026

Cottage Cheese & Spinach Crustless Quiche
*There's something comforting about a warm, savory quiche at the breakfast table. This simple crustless version is creamy, cheesy, and filled with spinach, making it a lovely choice for a quiet breakfast, weekend brunch, or an easy make-ahead meal.*
What You'll Need
6 large eggs
1 cup full-fat cottage cheese
1 cup cooked spinach, thoroughly drained
1 cup shredded cheddar or Swiss cheese
½ tsp garlic powder
¼ tsp sea salt
¼ tsp ground black pepper
Pinch of nutmeg, optional
Avocado oil spray or butter, for greasing
How to Make It
1. Preheat the oven to 375°F. Grease a 9-inch baking dish with avocado oil spray or butter.
2. In a large bowl, whisk the eggs until well combined. Stir in the cottage cheese.
3. Add the shredded cheese, drained spinach, garlic powder, salt, pepper, and nutmeg, if using. Mix well.
4. Pour the mixture into the prepared baking dish and smooth the top.
5. Bake uncovered for 35-40 minutes, until the quiche is golden and set in the center.
6. Let it cool for 10 minutes before slicing and serving.
Prep Time: 10 minutes | Cook Time: 40 minutes |
Total Time: 50 minutes | Serves: 6 slices

Here is the upgraded, authentic version of Dolly Parton’s Southern Baked Macaroni and Cheese. The original stovetop vers...
09/14/2026

Here is the upgraded, authentic version of Dolly Parton’s Southern Baked Macaroni and Cheese. The original stovetop version is quite basic, whereas Dolly's iconic Southern style features a multi-cheese blend, a rich custard base with sour cream, and a golden, bubbly baked top. Dolly Parton’s Southern Baked Mac & CheeseIngredients1 lb elbow macaroni 1 tbsp extra-virgin olive oil 8 oz (2 cups) cheddar cheese, freshly shredded 8 oz (2 cups) Monterey Jack cheese, freshly shredded 8 oz Velveeta cheese, cut into small cubes 2 large eggs, beaten 1 cup whole milk (room temperature) ½ cup sour cream 2 tbsp butter, melted (plus extra for greasing) 1 tsp dry mustard powder 1 tsp salt ½ tsp black pepper (optional)DirectionsPrep the Oven & Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter. Boil the Pasta: Cook the elbow macaroni in a large pot of salted boiling water for 2 to 3 minutes less than package directions (al dente). Drain well, transfer back to the pot, and toss with the olive oil to keep it from sticking. Prep the Cheese Blend: Mix the shredded cheddar and Monterey Jack together. Reserve 1 cup of this mix to save for the topping. Whisk the Liquid Base: In a large mixing bowl, whisk together the beaten eggs, room-temperature milk, sour cream, melted butter, mustard powder, salt, and black pepper until smooth. Combine Everything: Fold the cubed Velveeta and the remaining shredded cheese blend into the egg/milk mixture. Stir in the cooked macaroni until every noodle is well coated. Bake: Pour the mixture into your prepared baking dish and spread it evenly. Top with the reserved 1 cup of shredded cheese. Bake for 20 to 25 minutes until bubbly and golden brown. Rest & Serve: Let it rest for 10 to 15 minutes before serving so the custard sets up creamy rather than runny.

Hear me out, there's a potato hiding in this old-fashioned peanut butter candy 🥔🥔POTATO CANDY- ½ c mashed potatoes- 2 tb...
09/14/2026

Hear me out, there's a potato hiding in this old-fashioned peanut butter candy 🥔
🥔POTATO CANDY
- ½ c mashed potatoes
- 2 tbsp unsalted butter
- ⅛ tsp salt

Cottage Cheese & Spinach Crustless Quiche
09/10/2026

Cottage Cheese & Spinach Crustless Quiche

09/10/2026

High Protein & Low Calorie Raising Cane's Ch...

"My family said these are hands-down the best cookies they've ever had! Nothing else needs to be said."
09/08/2026

"My family said these are hands-down the best cookies they've ever had! Nothing else needs to be said."

2nd time making these because my husband is completely obsessed! I doubled the batch this time, so now the freezer is fu...
09/08/2026

2nd time making these because my husband is completely obsessed! I doubled the batch this time, so now the freezer is fully stocked.

Full recipe:

09/08/2026

Now I make it every morning! Only 3 ingredients! A delicious and filling breakfast!
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