Nail Extensions

🥞🍳 Homemade
McGriddle Sandwiches

🧾 Ingredients
Pancake mix (to make small pancakes)
Sausage patties
Kraft cheese slices
Eggs (scrambled or fried)
Syrup (optional, for dipping)

👩‍🍳 Instructions
Make the pancakes
Prepare the pancake mix according to the package.
Cook small, round pancakes (these will be your “bread”).
Cook the sausage
Cook sausage patties in a pan until fully done and browned.
Cook the eggs
Scramble or fry the eggs, whichever your kids prefer.
Assemble the sandwiches
Take one pancake and place it on the bottom.
Add a sausage patty.
Place a slice of cheese on top.
Add eggs.
Top with another pancake.
Serve
Serve warm.
Optional: dip in syrup for that classic sweet + savory taste!

😋 Why It’s a Hit
Sweet pancakes + salty sausage combo
Melty cheese and fluffy eggs
Super easy and budget-friendly for a big family

Tender, fall-apart beef in a rich, savory gravy served over hearty egg noodles. This effortless dump-and-go slow cooker meal takes just minutes to prep and delivers the ultimate comfort food experience.

What You Need
2 to 3 lbs beef chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
1 cup beef broth
4 tbsp butter (cut into pieces)
10 to 12 oz egg noodles
Salt and pepper (to taste)
Fresh parsley (chopped, optional for garnish)

How to Make It
Prep the Crockpot: Place your beef chuck roast directly into the bottom of the slow cooker. Season lightly with salt and pepper if desired.

Season the Roast: Sprinkle the dry ranch seasoning packet and the au jus gravy packet evenly over the top of the meat.

Add Liquid and Butter: Pour the beef broth around the base of the roast, then place the butter directly on top of the seasoned beef.

Slow Cook: Cover and set your slow cooker to LOW for 8 hours or HIGH for 4 to 5 hours. Cook until the beef is incredibly tender and easily falls apart.

Shred the Beef: Once done, use two forks to shred the tender beef directly in the slow cooker, mixing it well so it absorbs all those rich, flavorful juices.

Cook the Noodles: Shortly before you are ready to eat, boil the egg noodles on the stove according to the package directions. Drain well once tender.

Combine and Serve: Toss the cooked egg noodles right into the crockpot with the shredded beef and gravy. Serve hot, garnished with a sprinkle of fresh chopped parsley!

Serving Tip: If you want to skip the egg noodles, this shredded beef and savory gravy is absolutely fantastic served over creamy mashed potatoes or alongside simple steamed vegetables!

Cheesy Steak & Rice Power Bowl 🥩🧀🍚

A hearty, melty, and satisfying bowl that fuels you with flavor and energy!

🍴 Ingredients:

* 1 lb steak, diced
* 2 cups cooked rice
* 1 cup shredded cheddar cheese
* 1/2 cup sautéed onions
* 2 cloves garlic, minced
* 2 tbsp butter
* Salt & pepper to taste

👩🏽‍🍳 Instructions:

1. In a skillet, melt butter over medium heat.
2. Sauté onions and garlic until fragrant.
3. Add diced steak and cook until browned.
4. Stir in cooked rice and shredded cheese until melted and combined.
5. Season with salt and pepper, then serve hot.

⏱️ Prep Time: 10 minutes
🍳 Cook Time: 15 minutes
⌛ Total Time: 25 minutes

📝 Notes: Add a handful of fresh spinach or chopped bell peppers for extra color and nutrients!

Hey friends! I made this Smothered Cheddar Pork Chop Bake the other night and it was a hit! So easy and soooo good!

Smothered Cheddar Pork Chop Bake
What you need:
- 4 pork chops
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup rice (uncooked)
- 2 cups chicken broth

How to make it:
Preheat oven to 350°F.
In a baking dish, spread the uncooked rice.
Place the pork chops on top of the rice.
Mix the soup and chicken broth, then pour over the chops.
Sprinkle cheese on top.
Cover with foil and bake for 1 hour.
Remove foil for the last 10 minutes to brown the cheese.

Optional / Notes:
- Any cheese works!
- Add veggies if you want. Frozen peas or broccoli are great!
- You can use boneless chops too.

Serve with:
- A simple salad or bread rolls.

That's it! Enjoy 😋

Brach's Jelly Bean Nougat Squares

Ingredients:

• 1/4 cup Land O Lakes Unsalted Butter
• 2 bags (10 oz each) Jet-Puffed Mini Marshmallows
• 1 bag (12 oz) Ghirardelli White Chocolate Chips
• 1 bag (14 oz) Brach's Classic Jelly Bird Eggs

Instructions:

1. In a large pot, melt the Land O Lakes Butter and Ghirardelli White Chocolate Chips over low heat, stirring constantly.
2. Add one bag of the Jet-Puffed Mini Marshmallows and stir until completely melted and smooth.
3. Remove from heat and let cool for 5 minutes. Fold in the second bag of marshmallows and the Brach's Jelly Bird Eggs.
4. Press into an 8x8 greased pan and let set overnight before slicing into squares.

Slow Cooker Cheesy Ranch Chicken Tacos
Creamy, cheesy, and packed with zesty flavor! This hands-off slow cooker chicken taco filling requires just a handful of ingredients and does all the work for you while you go about your day.

What You Need :
2 lbs chicken breasts (fresh or frozen)
1 packet dry ranch seasoning
1 block (8 oz) cream cheese (which is about 1 cup)
1 cup shredded cheese (cheddar, Monterey Jack, or whatever you have!)
Taco shells (hard shells or soft flour tortillas)
Optional add-ins: A splash of salsa or a can of diced tomatoes
Favorite taco toppings: Shredded lettuce, sour cream, etc.

How to Make It
Prep the Slow Cooker: Place your chicken breasts right into the bottom of the slow cooker.

Season and Layer: Sprinkle the entire packet of dry ranch seasoning evenly over the chicken. Place the block of cream cheese directly on top. (Note: If you want to add a little salsa or diced tomatoes for extra flavor, pour them in now!)

Slow Cook: Secure the lid and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the chicken is incredibly tender and cooks through completely.

Shred and Mix: Remove the lid and use two forks to shred the chicken directly in the slow cooker. Give everything a really good stir so the shredded chicken gets completely coated in that rich, creamy ranch sauce.

Melt the Cheese: Sprinkle your shredded cheese in an even layer over the hot chicken mixture. Put the lid back on for just a few minutes until the cheese is perfectly melted and gooey.

Serve: Scoop the creamy, cheesy chicken filling into your taco shells, load them up with fresh lettuce and sour cream, and enjoy with a side of crunchy tortilla chips!

Time-Saving Tip: Forgot to thaw your meat? You can absolutely use frozen chicken breasts for this recipe! Just keep in mind it might take slightly longer to cook through.
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