Recipes Smile, Arden-Arcade, San Francisco, CA (2026)

09/26/2026

Beefaroni
A hearty, family-friendly comfort food featuring tender elbow macaroni and savory ground beef in a rich, seasoned tomato sauce. It’s an easy one-pan-style dinner that’s satisfying and ready in just 35 minutes.
Ingredients:
8 ounces elbow macaroni
1 pound lean ground beef
1/2 onion, finely chopped
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
28 ounces tomato sauce
Directions:
1. Bring a large pot of water to a boil. Add the elbow macaroni and cook according to the package directions until tender.
2. Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking the beef into crumbles, until the beef is browned and fully cooked and the onion is soft.
3. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
4. Stir in the garlic powder, Italian seasoning, salt, and black pepper. Pour in the tomato sauce and mix well. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
5. Drain the cooked macaroni and add it to the skillet. Toss until the pasta is evenly coated with the beef and tomato sauce. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 390 kcal | Servings: 6 servings

09/26/2026

Crockpot BBQ Grape Jelly Meatballs
Sweet, smoky, and irresistibly savory, these easy slow cooker meatballs combine grape jelly and barbecue sauce for a crowd-pleasing appetizer perfect for parties, holidays, and game days.
Ingredients:
1 (18-ounce) jar grape jelly
1 (18-ounce) bottle barbecue sauce
1 (26–32-ounce) bag frozen fully cooked meatballs
Directions:
1. Add the grape jelly and barbecue sauce to the slow cooker and stir until well combined.
2. Add the frozen meatballs and stir gently to coat them evenly with the sauce.
3. Cover and cook on HIGH for 2–3 hours or on LOW for 3–4 hours, until the meatballs are heated through and the sauce is hot.
4. Set the slow cooker to WARM, stir the meatballs well, and serve.
Prep Time: 5 minutes | Cooking Time: 2 hours | Total Time: 2 hours 5 minutes
Kcal: 230 kcal | Servings: 16 servings

09/26/2026

Red Velvet Poke Cake
A moist, vibrant red velvet cake filled with creamy cheesecake pudding, then finished with fluffy whipped topping and crunchy crushed chocolate sandwich cookies. This easy chilled dessert is rich, creamy, and perfect for parties, holidays, or special occasions. The Country Cook
Ingredients:
1 box red velvet cake mix
Eggs, oil, and water as required on the cake mix package
2 boxes (3.4 oz each) instant cheesecake pudding mix
4 cups cold milk
8 oz whipped topping, thawed
10 chocolate sandwich cookies, crushed
Directions:
1. Prepare the red velvet cake mix with the eggs, oil, and water according to the package instructions, using a 9×13-inch baking dish.
2. Bake according to package directions, then remove the cake from the oven and let it cool for a few minutes.
3. Using the handle of a wooden spoon, poke evenly spaced holes through the warm cake, reaching almost to the bottom.
4. Whisk the instant cheesecake pudding mix and cold milk together until smooth and slightly thickened.
5. Pour the pudding mixture evenly over the cake, making sure plenty of pudding flows into the holes.
6. Gently spread the remaining pudding over the surface and refrigerate the cake for about 2 hours, or until completely chilled and set.
7. Spread the thawed whipped topping evenly over the chilled pudding layer.
8. Sprinkle the crushed chocolate sandwich cookies over the top just before serving for the best crunchy texture.
9. Slice and serve chilled. Keep leftovers covered in the refrigerator. The Country Cook
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 40 minutes
Kcal: 306 kcal | Servings: 12 servings

09/26/2026

Moong Dal Dosa – Instant Healthy High-Protein Dosa
A quick, nutritious Indian dosa made with protein-rich moong dal, fresh ginger, chilies, and simple spices. With no fermentation required, these crisp and savory dosas are perfect for a wholesome breakfast or light meal.
Ingredients:
1 cup yellow moong dal
¼ cup rice flour
1-inch piece ginger, chopped
2 green chilies, chopped
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
½ teaspoon salt
¼ cup finely chopped onion
2 tablespoons chopped fresh coriander
8–10 curry leaves, finely chopped
¾ to 1 cup water, as needed
2 teaspoons lemon juice
2 tablespoons oil, for cooking
Directions:
1. Rinse the moong dal thoroughly and soak it in enough water for 2 hours.
2. Drain the soaked dal and add it to a blender along with ginger, green chilies, cumin seeds, turmeric, salt, and ½ cup water.
3. Blend until smooth, adding a little more water if needed to make a pourable dosa batter.
4. Transfer the batter to a bowl and stir in the rice flour, chopped onion, coriander, curry leaves, and lemon juice.
5. Add water gradually until the batter reaches a smooth, medium-thin consistency that spreads easily on the pan.
6. Heat a nonstick or well-seasoned cast-iron pan over medium heat. Lightly grease it with oil.
7. Pour a ladleful of batter into the center and quickly spread it outward in circular motions to form a thin dosa.
8. Drizzle a little oil around the edges and cook for 2–3 minutes, or until the bottom becomes golden and crisp.
9. Flip the dosa and cook the other side for about 1 minute. Transfer to a serving plate.
10. Repeat with the remaining batter and serve the moong dal dosas hot with coconut chutney, mint chutney, or sambar.
Prep Time: 10 minutes (plus 2 hours soaking) | Cooking Time: 20 minutes | Total Time: 2 hours 30 minutes
Kcal: 210 kcal | Servings: 4 servings

09/26/2026

Cute Flower Sugar Cookies
These charming flower-shaped sugar cookies are buttery, tender, and delightfully soft in the center. Their colorful petals make them perfect for spring celebrations, parties, gifts, or a fun family baking day.
Ingredients:
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons cornstarch
Gel food coloring, as desired
Directions:
1. Beat the softened butter and granulated sugar together for 2–3 minutes until creamy and well combined.
2. Add the egg and vanilla extract and mix until smooth.
3. Add the flour, cornstarch, and salt. Mix on low speed just until a soft, non-sticky dough forms.
4. Divide the dough in half. Tint one half with a few drops of gel food coloring, kneading or mixing until evenly colored.
5. Remove approximately one-quarter of each color of dough and reserve these smaller portions for the flower centers.
6. Roll the larger portions into small, smooth balls. Arrange five balls of the same color in a circle on parchment-lined baking sheets, leaving space in the middle to create flower petals.
7. Cover each flower with a small piece of parchment paper and gently flatten the petals with the bottom of a glass.
8. If desired, use a toothpick to lightly create decorative lines on each petal.
9. Roll the reserved dough into smaller balls and place one in the center of each flower, using a contrasting color for a pretty two-tone effect.
10. Refrigerate the shaped cookies for 1 hour. Meanwhile, preheat the oven to 350°F (180°C).
11. Bake for approximately 12 minutes. Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. The Food Flamingo
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 27 minutes
Kcal: 181 kcal | Servings: 12 cookies

09/26/2026

Gingerbread Cheesecake Cookies
Soft, chewy gingerbread cookies filled with a rich, creamy cheesecake center and coated in fragrant spiced sugar. These festive cookies combine warm molasses and holiday spices with a luscious surprise filling. In Bloom Bakery
Ingredients:
For the Cheesecake Filling:
6 oz (170 g) cold cream cheese
3 tbsp (38 g) granulated sugar
1/2 tsp vanilla extract
For the Spiced Sugar:
6 tbsp (75 g) granulated sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cloves
For the Gingerbread Cookies:
2 1/2 cups (313 g) all-purpose flour
2 1/2 tsp ground ginger
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) packed light brown sugar
2 large egg yolks, room temperature
1 tsp vanilla extract
1/3 cup (113 g) unsulphured molasses In Bloom Bakery

09/26/2026

Easy Creamy Spinach Mushroom Lasagna
A rich and comforting vegetarian lasagna layered with tender mushrooms, fresh spinach, creamy ricotta, melted mozzarella, and silky béchamel sauce. Tea Time with Naomi
Ingredients:
2 tablespoons olive oil
3 cups fresh spinach, roughly chopped
2 cups mushrooms, sliced
3 garlic cloves, minced
Salt and black pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups warm milk
½ teaspoon ground nutmeg
9 lasagna noodles, no-boil or pre-cooked
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup ricotta cheese
Directions:
1. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for about 5 minutes, until tender and lightly browned.
2. Add the spinach and garlic. Cook until the spinach has wilted, then season with salt and black pepper. Remove from the heat.
3. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes.
4. Gradually whisk in the warm milk. Cook, stirring continuously, until the béchamel becomes smooth and thickened. Season with nutmeg, salt, and pepper.
5. Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel over the bottom of a 9×13-inch baking dish.
6. Arrange 3 lasagna noodles over the sauce. Top with one-third of the spinach-mushroom mixture, ricotta, mozzarella, and some béchamel.
7. Repeat the layers twice, then finish with the remaining béchamel, mozzarella, and Parmesan.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, until golden and bubbling.
9. Let the lasagna rest for 10 minutes before slicing and serving. Tea Time with Naomi
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 520 kcal | Servings: 6 servings

09/26/2026

Soft & Chewy Gingerbread Men Cookies
Festive gingerbread cookies with warm holiday spices, rich molasses flavor, and wonderfully soft, chewy centers. They hold their shape beautifully for decorating with simple royal icing. House of Nash Eats
Ingredients:
1 cup (227 g) salted butter, softened
1 cup (200 g) light brown sugar
1 cup (340 g) unsulphured molasses
1 large egg
5 cups (705 g) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
1½ teaspoons ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
For the Royal Icing:
1½ cups powdered sugar
½ teaspoon vanilla extract
1 teaspoon light corn syrup
2–3 tablespoons room-temperature water
Pinch of salt
Gel or liquid food coloring, optional
Directions:
1. Cream the softened butter and brown sugar together for 1–2 minutes until smooth and creamy.
2. Add the molasses and egg. Mix until thoroughly combined, scraping down the sides and bottom of the bowl as needed.
3. Add the flour, salt, baking soda, ginger, cinnamon, cloves, nutmeg, and allspice. Mix just until a uniform dough forms.
4. Shape the dough into a thick disc and wrap tightly. Refrigerate for at least 3 hours or overnight.
5. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Lightly flour your work surface and roll the chilled dough to approximately ¼-inch thickness. Cut into gingerbread people or other festive shapes.
7. Transfer the cookies carefully to the prepared baking sheets, leaving a little space between each one.
8. Bake for 9–11 minutes, until the cookies are just set. Avoid overbaking to preserve their soft, chewy texture. Cool on the baking sheets for 5–10 minutes, then transfer to a wire rack to cool completely.
9. For the icing, whisk together the powdered sugar, vanilla, corn syrup, salt, and 2 tablespoons water until smooth. Add additional water gradually until the icing reaches a thick but pipeable consistency.
10. Add food coloring if desired. Pipe the icing onto the completely cooled cookies and allow it to set before serving or storing. House of Nash Eats

09/26/2026

Gingerbread Cheesecake Cookies
Soft, chewy gingerbread cookies filled with a creamy cheesecake center and coated in fragrant spiced sugar. These festive cookies combine warm molasses and holiday spices with a rich, tangy surprise inside. In Bloom Bakery
Ingredients:
For the Cheesecake Filling:
6 oz (170 g) cold cream cheese
3 tbsp (38 g) granulated sugar
1/2 tsp vanilla extract
For the Spiced Sugar:
6 tbsp (75 g) granulated sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cloves
For the Gingerbread Cookies:
2 1/2 cups (313 g) all-purpose flour
2 1/2 tsp ground ginger
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) packed light brown sugar
2 large egg yolks, room temperature
1 tsp vanilla extract
1/3 cup (113 g) unsulphured molasses In Bloom Bakery

09/26/2026

Vanilla Bean Sugar Cookies
Soft, pillowy sugar cookies with a rich vanilla flavor and a delicate sparkling sugar coating. These easy drop cookies require no chilling and bake up tender and chewy. Fresh April Flours
Ingredients:
2 cups (240 g) all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
1 cup (120 g) powdered sugar
1 large egg, at room temperature
¼ cup (56 ml) vegetable oil
1 tablespoon (21 g) vanilla bean paste
½ cup (100 g) granulated sugar, for coating
Directions:
1. Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a separate large bowl, beat the softened butter and powdered sugar until pale, light, and fluffy, about 2–3 minutes.
4. Add the egg, vegetable oil, and vanilla bean paste. Beat until smooth and fully combined.
5. Gradually mix the dry ingredients into the wet mixture on low speed until just combined. The dough should be very soft but scoopable.
6. Place the granulated sugar in a small bowl. Scoop portions of cookie dough into the sugar and gently roll until completely coated.
7. Arrange the coated dough balls on the prepared baking sheet, leaving enough space between each cookie.
8. Bake for 8–9 minutes, until the edges are just set. Avoid browning or overbaking to preserve the soft texture.
9. Let the cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely. Fresh April Flours
Prep Time: 15 minutes | Cooking Time: 9 minutes | Total Time: 24 minutes
Kcal: 133 kcal | Servings: 24 cookies

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