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My Sweet Kitchen, Boston, NY (2026)

10/24/2026

Creamy Ranch Ground Beef Noodle Skillet 🧀🥩🍜

Ingredients
1 lb ground beef
12 oz egg noodles
1 packet ranch seasoning mix
1 can (10.5 oz) cream of mushroom soup
8 oz Velveeta cheese, cubed
1 cup shredded cheddar cheese
1/2 cup milk
1/2 cup beef broth
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil
Salt and black pepper to taste
1 tbsp chopped fresh parsley

Instructions
1. Cook the egg noodles in salted boiling water according to the package directions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened. Drain excess grease.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Stir in the ranch seasoning, cream of mushroom soup, milk, and beef broth until smooth.
5. Add the cubed Velveeta and stir over medium-low heat until melted and creamy.
6. Add the cooked egg noodles and toss until evenly coated in the sauce.
7. Sprinkle the shredded cheddar cheese over the noodles, cover, and cook for 2–3 minutes until melted.
8. Season with salt and black pepper to taste, garnish with chopped parsley, and serve.

10/24/2026

So good who will eat this...😋😍
Brunswick Stew

Ingredients
2 cups shredded cooked chicken
2 cups shredded cooked pork
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) corn, drained
1 can (15 oz) lima beans, drained
1 medium onion, chopped
2 cups chicken broth
1/2 cup barbecue sauce
2 tablespoons Worcestershire sauce
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
Salt to taste
1 tablespoon hot sauce, optional

Instructions
1. Melt the butter in a large pot over medium heat and sauté the chopped onion until softened.
2. Add the diced tomatoes, tomato sauce, corn, lima beans, and chicken broth.
3. Stir in the shredded chicken, shredded pork, barbecue sauce, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and salt.
4. Bring the stew to a gentle boil, then reduce the heat to low.
5. Simmer uncovered for 45–60 minutes, stirring occasionally, until thick and flavorful.
6. Stir in the hot sauce if desired, adjust the seasoning, and continue simmering for another 5 minutes.

10/24/2026

HAM & SWISS GARLIC BUTTER STROMBOLI! 🍖🧀✨
Ingredients
1 can refrigerated pizza dough
8 oz sliced ham
8 slices Swiss cheese
3 tbsp melted butter
2 cloves garlic, minced
1 tsp Italian seasoning
1 tbsp Dijon mustard
1 tbsp grated Parmesan cheese
1 tsp poppy seeds
1 tsp sesame seeds
Black pepper to taste

Instructions
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the pizza dough onto a lightly floured surface and gently stretch it into a rectangle.
3. Mix the melted butter with minced garlic, Italian seasoning, and black pepper.
4. Brush a thin layer of Dijon mustard over the dough, then arrange the ham slices evenly on top, leaving a small border around the edges.
5. Place the Swiss cheese slices over the ham and brush lightly with the garlic butter mixture.
6. Roll the dough tightly from the long side into a log, pinching the seam and ends to seal.
7. Place the stromboli seam-side down on the prepared baking sheet. Brush the remaining garlic butter over the top.
8. Sprinkle with Parmesan cheese, poppy seeds, and sesame seeds.
9. Bake for 25–30 minutes, until the crust is golden brown and the cheese is melted.
10. Let rest for 5–10 minutes before slicing into thick pieces.

10/24/2026

Swedish Meatballs

Ingredients
1 pound frozen Swedish-style meatballs
2 cans (10.5 ounces each) cream of chicken soup
1 cup beef broth
1 packet onion soup mix
1 cup sour cream
12 ounces wide egg noodles
2 tablespoons butter
1 teaspoon garlic powder
½ teaspoon black pepper
Fresh parsley, chopped

Instructions
1. Add the frozen meatballs, cream of chicken soup, beef broth, onion soup mix, garlic powder, and black pepper to a slow cooker and stir gently to combine.
2. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs are heated through and the sauce is creamy.
3. Stir in the sour cream during the last 20–30 minutes of cooking.
4. Cook the egg noodles in a pot of salted boiling water according to the package instructions, then drain and toss with butter.
5. Add the cooked noodles to the slow cooker and gently mix until coated with the creamy sauce.
6. Spoon the Swedish meatballs and noodles into bowls and sprinkle with chopped fresh parsley.

10/24/2026

Doritos Nacho Cheese Taco Casserole

Ingredients
1 lb ground beef
1 packet taco seasoning
⅓ cup water
1 large bag Nacho Cheese Doritos, lightly crushed
1 cup salsa
1 cup nacho cheese sauce
2 cups shredded cheddar cheese
½ cup sour cream
½ cup diced tomatoes
2 tablespoons sliced green onions

Instructions
1. Preheat the oven to 350°F (175°C).
2. Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Drain excess grease.
3. Add taco seasoning and water, then simmer for 3–5 minutes until the beef is well coated.
4. Spread half of the crushed Doritos in a greased baking dish.
5. Layer half of the seasoned beef, salsa, nacho cheese sauce, and shredded cheddar over the chips.
6. Repeat the layers with the remaining Doritos, beef, salsa, nacho cheese sauce, and cheddar.
7. Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
8. Let the casserole rest for 5 minutes, then top with sour cream, diced tomatoes, and sliced green onions.

10/23/2026

Fried Catfish

Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- 1 large egg
- Vegetable oil for frying
- Lemon wedges for serving

Instructions
1. In a bowl, whisk together the buttermilk and egg. Dip each catfish fillet into the mixture, coating both sides.
2. In a separate bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Remove each fillet from the buttermilk mixture and coat thoroughly in the cornmeal mixture, pressing gently so the coating sticks.
4. Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
5. Carefully place the coated catfish fillets into the hot oil without overcrowding the pan.
6. Fry for 4–6 minutes per side, depending on thickness, until golden brown and crispy. The fish should reach an internal temperature of 145°F (63°C).
7. Transfer the fried catfish to a wire rack or paper towel-lined plate to drain excess oil.

10/23/2026

Hearty Cowboy Soup 🍲🥔

Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and diced
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) green beans, drained
1 can (15 oz) mixed vegetables, drained
4 cups beef broth
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 tsp paprika

Instructions
1. Brown the ground beef in a skillet over medium heat, breaking it into crumbles. Drain excess grease.
2. Add the diced onion and garlic, cooking for 2–3 minutes until softened.
3. Transfer the beef mixture to a large slow cooker.
4. Add the potatoes, diced tomatoes, tomato sauce, corn, green beans, mixed vegetables, beef broth, salt, pepper, Italian seasoning, and paprika. Stir well.
5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender.
6. Stir the soup well before serving.

10/23/2026

HAM & CHEESE EGG ROLLS 🥓🧀✨

Ingredients
- 8 egg roll wrappers
- 8 slices deli ham
- 1 ½ cups shredded cheddar cheese
- 4 oz cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 egg, beaten
- Vegetable oil, for frying
- Honey mustard or ranch dressing, for dipping

Instructions
1. In a bowl, mix the cream cheese, shredded cheddar cheese, garlic powder, and black pepper until well combined.
2. Place an egg roll wrapper on a clean surface with one corner pointing toward you.
3. Add a slice of ham and a spoonful of the cheese mixture to the center of the wrapper.
4. Fold the bottom corner over the filling, fold in both sides, and roll tightly. Brush the final corner with beaten egg to seal.
5. Repeat with the remaining wrappers and filling.
6. Heat vegetable oil in a deep skillet to 350°F (175°C).
7. Fry the egg rolls in batches for 3–5 minutes, turning occasionally, until golden brown and crispy.
8. Transfer to a paper towel-lined plate to drain excess oil. Serve with honey mustard or ranch dressing for dipping.

10/23/2026

Creamy Cheesy Taco Spaghetti 🧀✨

Ingredients
1 lb ground beef
12 oz spaghetti
1 packet taco seasoning
1 can (10.5 oz) cheddar cheese soup
1 can (10 oz) diced tomatoes with green chilies, undrained
8 oz Velveeta cheese, cubed
1 small onion, diced
1 cup beef broth
1/2 cup milk
1 tablespoon olive oil
Salt and black pepper to taste
Chopped parsley for garnish, optional

Instructions
1. Cook the spaghetti in salted boiling water according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened. Drain excess grease.
3. Stir in the taco seasoning and beef broth, mixing well to coat the beef.
4. Add the diced tomatoes with green chilies, cheddar cheese soup, and milk. Stir until combined.
5. Add the cubed Velveeta and cook over medium-low heat, stirring frequently, until the cheese melts and the sauce becomes creamy.
6. Add the cooked spaghetti to the skillet and toss until every strand is coated in the cheesy taco sauce.
7. Simmer for 2–3 minutes, stirring gently, until heated through and the sauce thickens slightly.
8. Season with salt and black pepper to taste.

10/23/2026

Bacon Ranch Cheese Ball 🧀✨

Ingredients
2 packages (8 oz each) cream cheese, softened
1 ½ cups shredded sharp cheddar cheese
1 packet (1 oz) ranch seasoning mix
1 cup cooked bacon, crumbled
2 tablespoons chopped green onions
½ teaspoon garlic powder
¼ teaspoon black pepper
Crackers for serving

Instructions
1. In a large bowl, mix the softened cream cheese, shredded cheddar, ranch seasoning, garlic powder, black pepper, and half of the crumbled bacon until well combined.
2. Stir in the chopped green onions.
3. Shape the mixture into a ball and wrap tightly in plastic wrap.
4. Refrigerate for at least 2 hours, or until firm.
5. Spread the remaining crumbled bacon on a plate and roll the cheese ball over it, pressing gently so the bacon sticks to the outside.
6. Place the cheese ball on a serving plate and arrange crackers around it.

My Sweet Kitchen

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