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My Style Recipe, 3624 Ensign Road NE, Washington D.C., DC (2026)

04/25/2025

**Pineapple Rum Fritters** 🍍🍹😋

**Ingredients:**

* 1 cup (120g) all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 cup (50g) granulated sugar
* 1 large egg
* 1/2 cup (120ml) milk
* 2 tablespoons (30ml) dark rum
* 1 cup (240g) crushed pineapple, drained well (reserve juice)
* 2 tablespoons (30g) unsalted butter, melted
* Vegetable oil, for frying
* Powdered sugar, for dusting (optional)

**Directions:**

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the sugar, egg, milk, rum, and melted butter.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
4. Fold in the drained crushed pineapple.
5. Heat about 1 inch (2.5cm) of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Use a candy thermometer to check the temperature.
6. Drop spoonfuls (about 1/4 cup) of the batter into the hot oil, ensuring not to overcrowd the pan.
7. Fry for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully using a spatula.
8. Remove the fritters from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
9. Dust with powdered sugar, if desired, and serve warm. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!

04/25/2025

Strawberry Cool Whip Pie 🍓🍰😋

Ingredients:

* 1 (9-inch) graham cracker crust (22.5 cm)
* 1 (8 ounce) package cream cheese (227 g), softened
* 1 (8 ounce) container Cool Whip (227 g), thawed
* 1 (16 ounce) container frozen sliced strawberries (454 g), thawed and drained (reserve 1/4 cup of juice)
* 1/4 cup granulated sugar (50 g)
* 1 teaspoon vanilla extract (5 ml)
* Optional: Chopped strawberries for garnish 🍓

Directions:

1. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the granulated sugar, beating until well combined.
3. Stir in the vanilla extract.
4. Gently fold in the thawed Cool Whip until just combined. Be careful not to overmix.
5. Gently fold in the thawed and drained sliced strawberries. If the mixture seems too thick, add a tablespoon or two of the reserved strawberry juice until you reach your desired consistency.
6. Pour the strawberry mixture into the prepared graham cracker crust.
7. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
8. Before serving, garnish with additional chopped fresh strawberries, if desired.
9. Slice and serve chilled. Enjoy!

04/25/2025

**Biscuits and Sausage Gravy Breakfast Pizza** 🍕🍳🥓

**Ingredients:**

* **For the Pizza Crust:**
* 1 cup (120g) all-purpose flour
* 1 tsp (5g) baking powder
* 1/2 tsp (2.5g) salt
* 1/4 cup (57g) cold unsalted butter, cut into cubes
* 1/2 cup (120ml) cold milk
* **For the Sausage Gravy:**
* 1 lb (450g) breakfast sausage, casings removed
* 1/4 cup (60ml) all-purpose flour
* 3 cups (720ml) milk
* 1 tsp (5g) salt
* 1/2 tsp (2.5g) black pepper
* **For the Topping:**
* 4 large refrigerated biscuits (approx. 8 oz/225g)
* 1/2 cup (60g) shredded cheddar cheese
* 1/4 cup (30g) chopped green onions (optional)

**Directions:**

1. **Prepare the Pizza Crust:** Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add cold milk, mixing until just combined. Turn dough out onto a lightly floured surface and knead gently for a few seconds. Pat or roll the dough into a 12-inch (30cm) circle. Transfer to a baking sheet lined with parchment paper.

2. **Bake the Crust:** Bake for 12-15 minutes, or until lightly golden. Remove from oven and set aside.

3. **Make the Sausage Gravy:** While the crust is baking, cook sausage in a large skillet over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.

4. **Thicken the Gravy:** Sprinkle flour over the cooked sausage and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer, stirring occasionally, until the gravy has thickened. Season with salt and pepper to taste.

5. **Assemble the Pizza:** Spread the sausage gravy evenly over the baked pizza crust.

6. **Add Biscuits:** Top with 4 refrigerated biscuits, separating them slightly.

7. **Bake and Cheese:** Bake for another 8-10 minutes, or until biscuits are golden brown and heated through. Remove from oven and sprinkle with shredded cheddar cheese and green onions (if using).

8. **Serve:** Let cool slightly before slicing and serving. Enjoy your Biscuits and Sausage Gravy Breakfast Pizza!

04/25/2025

Blueberry Cheesecake Stuffed French Toast 🫐🧀🍞😋

Ingredients:

* **For the Cheesecake Filling:**
* 8 ounces (227g) cream cheese, softened
* 1/4 cup (50g) granulated sugar
* 1 teaspoon vanilla extract
* 1/2 cup (70g) fresh or frozen blueberries
* **For the French Toast:**
* 8 slices challah bread (or brioche)
* 4 large eggs
* 1/2 cup (120ml) whole milk
* 1/4 cup (60ml) heavy cream
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* Pinch of salt
* Butter, for cooking
* Powdered sugar, for dusting (optional)
* Maple syrup, for serving (optional)

Directions:

1. **Prepare the Cheesecake Filling:** In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, beating until combined. Stir in the vanilla extract and blueberries. Set aside.
2. **Assemble the French Toast:** Spread about 2 tablespoons of the cheesecake filling evenly onto 4 slices of the challah bread. Top each with another slice of challah bread to create a sandwich. Gently press down to adhere.
3. **Prepare the Custard:** In a shallow dish, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, and salt until well combined.
4. **Cook the French Toast:** Heat a lightly oiled griddle or large skillet over medium heat. Dip each stuffed challah sandwich into the egg mixture, ensuring both sides are coated. Cook for 2-3 minutes per side, or until golden brown and the filling is heated through. Avoid overcrowding the pan; cook in batches if necessary.
5. **Serve:** Dust with powdered sugar, if desired. Serve immediately with a drizzle of maple syrup, if desired. Enjoy!

04/25/2025

# # Chocolate Caramel Peanut Butter Pretzel Bars 🍫🥜🥨🍬

**Ingredients:**

* **Pretzel Crust:**
* 1 ½ cups (190g) pretzel sticks, finely crushed
* ½ cup (60g) unsalted butter, melted
* ¼ cup (50g) granulated sugar
* **Peanut Butter Layer:**
* 1 cup (225g) creamy peanut butter
* ½ cup (115g) powdered sugar
* ¼ cup (60ml) milk
* 1 teaspoon vanilla extract
* **Caramel Layer:**
* 1 (14 ounce/397g) can sweetened condensed milk
* ¼ cup (60ml) butter
* ½ cup (100g) packed light brown sugar
* **Chocolate Layer:**
* 12 ounces (340g) semi-sweet chocolate chips
* 6 ounces (170g) milk chocolate chips
* ¼ cup (60ml) heavy cream

**Directions:**

1. **Prepare the Pretzel Crust:** Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20cm) baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out easily. In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix well until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.

2. **Make the Peanut Butter Layer:** In a separate bowl, beat together peanut butter, powdered sugar, milk, and vanilla extract until smooth and creamy. Spread evenly over the cooled pretzel crust.

3. **Prepare the Caramel Layer:** In a medium saucepan over medium heat, combine sweetened condensed milk, butter, and brown sugar. Stir constantly until the butter is melted and the mixture is smooth and bubbling. Bring to a gentle simmer, stirring frequently, for about 2-3 minutes, or until the caramel slightly thickens. Remove from heat and let cool slightly. Pour the caramel evenly over the peanut butter layer.

4. **Make the Chocolate Layer:** In a microwave-safe bowl, combine semi-sweet and milk chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Pour the melted chocolate over the caramel layer and spread evenly.

5. **Chill and Cut:** Refrigerate the bars for at least 2-3 hours, or until the chocolate is completely set. Once firm, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve. Enjoy!

04/25/2025

**Meat Lovers Pizza Casserole** 🍕🍖🧀

**Ingredients:**

* 1 pound (450g) ground beef
* 1/2 pound (225g) Italian sausage, casings removed
* 1/2 cup (120ml) chopped onion
* 2 cloves garlic, minced
* 1 (28 ounce/794g) can crushed tomatoes
* 1 (15 ounce/425g) can tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup (120ml) water
* 8 ounces (227g) lasagna noodles, uncooked
* 2 cups (240g) shredded mozzarella cheese
* 1 cup (115g) shredded Parmesan cheese
* 1/2 cup (70g) pepperoni slices
* 1/2 cup (70g) cooked bacon, crumbled
* 1/4 cup (30g) sliced mushrooms (optional)

**Directions:**

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch (23x33cm) baking dish.
2. In a large skillet, brown the ground beef and Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
3. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, pepper, and water. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Spread a thin layer of the meat sauce in the bottom of the prepared baking dish.
6. Layer half of the lasagna noodles over the meat sauce.
7. Top with half of the mozzarella cheese, half of the pepperoni, half of the cooked bacon, and half of the mushrooms (if using).
8. Spread half of the remaining meat sauce over the cheese and toppings.
9. Repeat layers with remaining lasagna noodles, mozzarella cheese, pepperoni, bacon, and mushrooms.
10. Pour the remaining meat sauce over the top layer.
11. Sprinkle the Parmesan cheese evenly over the casserole.
12. Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
13. Let stand for 10 minutes before serving. Enjoy!

04/25/2025

Lime Green Jello Salad with Cottage Cheese & Pineapple 🥝🧀💚

Ingredients:

* 1 (3-ounce) package lime-flavored gelatin (approx. 85g)
* 1 cup (240ml) boiling water
* 1 cup (240ml) cold water
* 1 (8-ounce) package (227g) small curd cottage cheese, drained well
* 1 (20-ounce) can (567g) crushed pineapple, drained well (reserve juice)
* 1/2 cup (120ml) mayonnaise
* 1/4 cup (60ml) chopped pecans or walnuts (optional)

Directions:

1. In a large bowl, sprinkle the lime gelatin over the boiling water. Stir until the gelatin is completely dissolved.
2. Stir in the cold water until well combined. The mixture will be warm.
3. Gently fold in the drained cottage cheese until evenly distributed throughout the gelatin mixture. Be careful not to overmix, as this can result in a lumpy salad.
4. Add the drained crushed pineapple and mayonnaise. Stir gently to combine.
5. If desired, stir in the chopped pecans or walnuts.
6. Pour the mixture into a 9x13 inch (23x33cm) baking dish or a similar sized serving bowl.
7. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the salad to set completely.
8. Before serving, you can optionally garnish with extra crushed pineapple or a sprinkle of chopped nuts.

04/25/2025

Ranch Taco Soup 🌮🍲🥣

Ingredients:

* 1 tbsp (15ml) olive oil
* 1 large onion, chopped (approx. 1 cup/240ml)
* 2 cloves garlic, minced
* 1 lb (450g) ground beef
* 1 (15 oz/425g) can diced tomatoes, undrained
* 1 (15 oz/425g) can kidney beans, rinsed and drained
* 1 (15 oz/425g) can black beans, rinsed and drained
* 1 (10 oz/280g) can diced tomatoes and green chilies (Rotel), undrained
* 1 cup (240ml) beef broth
* 1 packet (1 oz/28g) ranch seasoning mix
* 1 cup (240ml) shredded cheddar cheese
* Optional toppings: sour cream, avocado, tortilla chips, green onions

Directions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Stir in the diced tomatoes (undrained), kidney beans, black beans, Rotel (undrained), and beef broth. Bring the mixture to a simmer.
4. Reduce heat to low, stir in the ranch seasoning mix, and simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
5. Stir in shredded cheddar cheese until melted.
6. Serve hot, topped with your favorite toppings such as sour cream, avocado slices, crushed tortilla chips, and/or chopped green onions. Enjoy!

04/25/2025

Homemade Peach Ice Cream 🍑🍦

Ingredients:

* 4 cups (900g) ripe peaches, peeled and sliced (about 6 medium)
* 1 cup (200g) granulated sugar
* 1/2 cup (120ml) heavy cream
* 1 cup (240ml) whole milk
* 1/4 cup (60ml) water
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract

Directions:

1. **Prepare the Peaches:** In a medium saucepan, combine the sliced peaches, sugar, water, and salt. Bring to a simmer over medium heat, stirring occasionally, until the peaches are very soft and have released their juices (about 10-15 minutes). Remove from heat and let cool slightly.

2. **Puree the Peaches:** Once cooled, transfer the peach mixture to a blender or food processor. Puree until completely smooth. You may need to do this in batches depending on your appliance.

3. **Combine with Cream and Milk:** In a large bowl, whisk together the heavy cream and whole milk. Pour the pureed peaches into the cream mixture and stir until well combined.

4. **Add Vanilla:** Stir in the vanilla extract.

5. **Churn the Ice Cream:** Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-30 minutes.

6. **Harden (Optional):** Once churned, the ice cream will be soft-serve consistency. For a firmer texture, transfer the ice cream to an airtight container and freeze for at least 2-3 hours, or preferably overnight. This allows the ice crystals to become smaller and the flavor to meld.

7. **Serve & Enjoy:** Scoop the peach ice cream into bowls or cones and enjoy immediately! You can garnish with fresh peach slices or a sprinkle of chopped nuts if desired.

04/25/2025

Sweet Potato Pound Cake 🍠🎂💛

Ingredients:

* 1 ½ cups (190g) all-purpose flour (225g cake flour for a lighter cake)
* 1 ½ teaspoons baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* ¾ cup (170g) granulated sugar
* ½ cup (115g) unsalted butter, softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240ml) pumpkin puree (or use a can of pumpkin puree)
* 1 cup (200g) cooked and mashed sweet potato, cooled (about 1 large sweet potato)
* ½ cup (120ml) milk (any kind)
* Optional: ½ cup chopped pecans or walnuts

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. You can also line it with parchment paper for easier removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, combine the pumpkin puree, mashed sweet potato, and milk.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sweet potato mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. If adding nuts, fold them in now.
7. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. Once completely cooled, dust with powdered sugar (optional) and enjoy!

04/25/2025

Cajun Chicken Sloppy Joes 🐔🔥🌶️

Ingredients:

* 1 tbsp (15ml) olive oil
* 1 large onion (150g), chopped
* 2 cloves garlic (3g), minced
* 1 green bell pepper (100g), chopped
* 1 red bell pepper (100g), chopped
* 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 tbsp (15g) Cajun seasoning (adjust to taste)
* 1 tsp (5ml) smoked paprika
* 1/2 tsp (2.5ml) cayenne pepper (optional, for extra heat)
* 1 (15 oz/425g) can diced tomatoes, undrained
* 1 (15 oz/425g) can tomato sauce
* 1/2 cup (120ml) chicken broth
* 1/4 cup (30g) brown sugar
* 2 tbsp (30ml) Worcestershire sauce
* 1 tbsp (15g) Dijon mustard
* 1/2 tsp (2.5g) salt
* 1/4 tsp (1.25g) black pepper
* Hamburger buns, for serving

Directions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes.
2. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
3. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, to toast the spices.
4. Add the diced tomatoes (undrained), tomato sauce, chicken broth, brown sugar, Worcestershire sauce, Dijon mustard, salt, and pepper to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally.
5. Taste and adjust seasonings as needed. You may want more Cajun seasoning, salt, or pepper depending on your preference.
6. Serve the Cajun chicken sloppy joe mixture on hamburger buns. Optional toppings include shredded cheese, coleslaw, or pickled jalapeños.

Enjoy your spicy and flavorful Cajun Chicken Sloppy Joes!

My Style Recipe

04/25/2025

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