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Emyle Waring, 52 Taylor Street Brooklyn, New York, NY (2026)

05/30/2026

Creamy Chicken Noodle Skillet

Ingredients

* 12 oz wide egg noodles
* 2–3 cups cooked shredded chicken
* 1 can cream of chicken soup
* 1 cup chicken broth
* ½ cup heavy whipping cream
* 1½ cups frozen mixed vegetables
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon Italian seasoning or dried parsley
* ½ teaspoon black pepper
* Salt, to taste
* 1–2 tablespoons fresh parsley, chopped

Instructions

1. **Cook the noodles**
Boil the egg noodles according to package directions until tender. Drain and set aside.

2. **Make the creamy sauce**
In a large skillet or pot, add cream of chicken soup, chicken broth, and heavy cream. Stir over medium heat until smooth.

3. **Add seasoning**
Mix in garlic powder, onion powder, Italian seasoning, black pepper, and a little salt.

4. **Add chicken and vegetables**
Stir in shredded chicken and frozen mixed vegetables. Cook for **5–7 minutes**, until the vegetables are tender and the chicken is heated through.

5. **Add noodles**
Add the cooked egg noodles to the skillet. Stir gently until everything is coated in the creamy sauce.

6. **Simmer**
Let it cook for another **2–3 minutes** so the sauce thickens slightly.

7. **Serve**
Garnish with fresh parsley and extra black pepper. Serve warm.

05/30/2026

Creamy Chicken Fajita Rice Casserole

Ingredients

* 2–3 cups cooked shredded chicken
* 2 cups cooked white rice
* 1 can cream of chicken soup
* ½ cup sour cream
* 1½–2 cups shredded Mexican-style cheese
* 1 packet fajita seasoning mix
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* ½ onion, diced
* 2 tablespoons melted butter or oil
* ½ teaspoon garlic powder
* ½ teaspoon black pepper
* Salt, to taste
* Fresh cilantro, chopped
* Lime wedges, for serving

Instructions

1. **Preheat oven**
Preheat oven to **375°F / 190°C**. Lightly grease a baking dish.

2. **Cook the vegetables**
In a skillet, heat butter or oil. Add diced red bell pepper, green bell pepper, and onion. Cook for **3–5 minutes**, until slightly softened.

3. **Mix the casserole filling**
In a large bowl, combine shredded chicken, cooked rice, cream of chicken soup, sour cream, fajita seasoning, garlic powder, black pepper, cooked peppers, onion, and 1 cup of shredded cheese.

4. **Add to baking dish**
Spread the mixture evenly into the prepared baking dish.

5. **Top with cheese**
Sprinkle the remaining shredded Mexican cheese over the top.

6. **Bake**
Bake for **25–30 minutes**, or until hot, bubbly, and the cheese is melted.

7. **Serve**
Garnish with fresh cilantro and serve warm with lime wedges.

05/30/2026

Cheesy Ham Hash Brown Casserole

Ingredients

* 1 bag shredded hash browns, thawed
* 2 cups diced ham
* 1 can cream of chicken soup
* 1 cup sour cream
* 2 cups shredded sharp cheddar cheese
* ½ cup melted butter
* 1 cup crushed cornflakes or crispy cereal topping
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon black pepper
* Salt, to taste
* Fresh parsley, optional for garnish

Instructions

1. **Preheat oven**
Preheat oven to **350°F / 175°C**. Lightly grease a baking dish.

2. **Make the creamy mixture**
In a large bowl, mix cream of chicken soup, sour cream, melted butter, garlic powder, onion powder, black pepper, and a little salt.

3. **Add hash browns and ham**
Stir in the shredded hash browns, diced ham, and most of the shredded cheddar cheese. Mix until everything is coated.

4. **Add to baking dish**
Spread the mixture evenly into the prepared baking dish.

5. **Add topping**
Sprinkle the remaining cheddar cheese on top. Add crushed cornflakes over the cheese for a crispy topping.

6. **Bake**
Bake for **45–55 minutes**, or until hot, bubbly, and golden brown on top.

7. **Serve**
Let it rest for **5 minutes**, then scoop and serve warm. Garnish with parsley if desired.

05/30/2026

Slow Cooker Salisbury Steak with Mushroom Onion Gravy

Ingredients

* 1½ lbs ground beef
* 1 egg
* ½ cup breadcrumbs
* 1 small onion, sliced
* 1–2 cups sliced mushrooms
* 1 can cream of mushroom soup
* 1 packet brown gravy mix or mushroom gravy mix
* 1 cup beef broth
* 2 tablespoons Worcestershire sauce
* 2 tablespoons butter
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* ½ teaspoon salt
* ½ teaspoon black pepper
* 1–2 tablespoons fresh parsley, chopped
* Mashed potatoes, for serving

Instructions

1. **Make the patties**
In a large bowl, mix ground beef, egg, breadcrumbs, garlic powder, onion powder, salt, black pepper, and parsley. Shape into thick oval patties.

2. **Brown the patties**
Heat a skillet over medium-high heat. Sear the patties for **2–3 minutes per side** until browned. They do not need to be fully cooked yet.

3. **Prepare the slow cooker**
Add sliced onions and mushrooms to the bottom of the slow cooker. Place the browned beef patties on top.

4. **Make the gravy**
In a bowl, mix cream of mushroom soup, brown gravy mix, beef broth, and Worcestershire sauce until smooth.

5. **Add gravy and butter**
Pour the gravy mixture over the patties. Add small pieces of butter on top.

6. **Slow cook**
Cover and cook on **low for 4–5 hours** or **high for 2–3 hours**, until the patties are fully cooked and tender.

7. **Serve**
Spoon the Salisbury steak and mushroom onion gravy over mashed potatoes. Garnish with fresh parsley and serve warm.

05/30/2026

No-Bake Strawberry Cheesecake Dessert Cups

Ingredients

* 1½ cups graham cracker crumbs
* 4 tablespoons butter, melted
* 1–2 tablespoons sugar, optional for crust
* 1 package no-bake cheesecake filling mix or prepared cheesecake filling
* 1 cup milk, if using boxed cheesecake mix
* 1½–2 cups fresh strawberries, diced
* ½ cup strawberry topping or strawberry sauce
* Extra graham cracker crumbs, for topping
* Fresh strawberries, for garnish

Instructions

1. **Make the graham cracker crust**
In a bowl, mix graham cracker crumbs, melted butter, and sugar if using. Stir until the crumbs look like wet sand.

2. **Add crust to cups**
Spoon the graham cracker mixture into small dessert cups. Press gently to form an even bottom layer.

3. **Prepare cheesecake filling**
Make the no-bake cheesecake filling according to the package directions, or use prepared cheesecake filling.

4. **Add strawberries**
Spoon diced strawberries over the graham cracker layer in each cup.

5. **Pipe or spoon cheesecake filling**
Add cheesecake filling on top of the strawberries. Use a piping bag for a pretty swirl, or spoon it in smoothly.

6. **Add strawberry topping**
Spoon strawberry topping or strawberry sauce over the cheesecake layer.

7. **Finish with crumbs**
Sprinkle extra graham cracker crumbs on top.

8. **Chill and serve**
Refrigerate for at least **1 hour** before serving. Serve cold with fresh strawberries on the side.

05/30/2026

Bubble-Up Pizza Casserole

Ingredients

* 1 can refrigerated flaky biscuits
* 1 lb ground beef
* 1 jar pizza sauce
* 2 cups shredded mozzarella cheese
* Pepperoni slices
* 1 teaspoon Italian seasoning
* 1 teaspoon garlic powder
* ½ teaspoon red pepper flakes, optional
* ¼ cup grated Parmesan cheese, optional
* Fresh parsley, for garnish

Instructions

1. **Preheat oven**
Preheat oven to **375°F / 190°C**. Lightly grease a baking dish.

2. **Cook the beef**
In a skillet, cook ground beef over medium heat until browned. Drain excess grease.

3. **Cut the biscuits**
Cut each biscuit into small pieces. Place the biscuit pieces evenly in the bottom of the baking dish.

4. **Add sauce and toppings**
Pour pizza sauce over the biscuit pieces. Add cooked ground beef, pepperoni slices, Italian seasoning, garlic powder, and red pepper flakes if using.

5. **Add cheese**
Sprinkle shredded mozzarella cheese evenly over the top. Add extra pepperoni on top if desired.

6. **Bake**
Bake for **25–30 minutes**, or until the biscuits are cooked through and the cheese is melted and bubbly.

7. **Serve**
Let cool for **5 minutes**, then garnish with parsley and Parmesan cheese. Serve warm.

05/30/2026

Creamy Chicken Enchilada Roll-Ups Bake

Ingredients

* 8–10 flour tortillas
* 2–3 cups cooked shredded chicken
* 1 cup shredded Mexican-style cheese, plus extra for topping
* 4 oz cream cheese, softened
* ½ cup sour cream
* 1 can cream of chicken soup
* ½ cup red enchilada sauce
* ½ cup green onions, chopped
* ¼ cup cilantro, chopped
* 1 teaspoon garlic powder
* 1 teaspoon chili powder
* ½ teaspoon cumin
* Salt and black pepper, to taste
* Diced tomatoes, for topping
* Extra cilantro, for garnish

Instructions

1. **Preheat oven**
Preheat oven to **350°F / 175°C**. Lightly grease a baking dish.

2. **Make the chicken filling**
In a large bowl, mix shredded chicken, cream cheese, sour cream, shredded cheese, green onions, cilantro, garlic powder, chili powder, cumin, salt, and pepper.

3. **Fill the tortillas**
Spoon the creamy chicken mixture into each tortilla. Roll tightly and place seam-side down in the baking dish.

4. **Make the sauce**
In a bowl, mix cream of chicken soup with enchilada sauce until smooth. Add a little sour cream or cheese if you want it creamier.

5. **Cover the roll-ups**
Pour the sauce evenly over the rolled tortillas. Sprinkle extra shredded cheese on top.

6. **Bake**
Bake for **25–30 minutes**, or until hot, bubbly, and the cheese is melted and golden.

7. **Serve**
Top with diced tomatoes and fresh cilantro. Serve warm.

05/30/2026

Slow Cooker Hamburger Vegetable Soup

Ingredients

* 1 lb ground beef
* 3–4 potatoes, diced
* 1 bag mixed vegetables
* 1 bag frozen corn
* 1 bag cut green beans
* 1 can diced tomatoes
* 1 can tomato soup
* 1 small can tomato paste
* 1 can cream of celery soup
* 3–4 cups beef broth or water
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon Italian seasoning
* 1 teaspoon garlic powder
* Crackers, for serving

Instructions

1. **Brown the beef**
Cook ground beef in a skillet over medium heat until browned. Drain excess grease.

2. **Prepare the vegetables**
Dice the potatoes. Add potatoes, mixed vegetables, corn, green beans, and diced tomatoes to the slow cooker.

3. **Add soups and seasoning**
Stir in tomato soup, tomato paste, cream of celery soup, beef broth or water, salt, black pepper, Italian seasoning, and garlic powder.

4. **Add beef**
Add the cooked ground beef to the slow cooker and stir everything together.

5. **Slow cook**
Cover and cook on **low for 6–8 hours** or **high for 3–4 hours**, until the potatoes are tender and the soup is thick and flavorful.

6. **Serve**
Stir before serving. Spoon into bowls and serve warm with crackers.

05/30/2026

Italian Stromboli Roll with Ham, Salami, Pepperoni & Provolone

Ingredients

* 1 refrigerated pizza crust dough
* ½ cup pizza sauce or marinara sauce, plus extra for dipping
* 6–8 slices deli ham
* 6–8 slices Genoa salami
* 12–16 pepperoni slices
* 6–8 slices provolone cheese
* ¼ cup grated Parmesan cheese
* 1 tablespoon Italian seasoning
* 2 tablespoons olive oil or melted butter
* 1 teaspoon garlic powder
* Fresh parsley, chopped, optional

Instructions

1. **Preheat oven**
Preheat oven to **375°F / 190°C**. Line a baking sheet with parchment paper.

2. **Prepare the dough**
Roll out the pizza crust dough into a rectangle on the prepared baking sheet.

3. **Add the fillings**
Spread a thin layer of pizza sauce over the dough, leaving space around the edges. Layer ham, salami, pepperoni, and provolone cheese evenly over the dough.

4. **Roll it up**
Carefully roll the dough tightly from one side into a log. Place seam-side down on the baking sheet.

5. **Season the top**
Brush the top with olive oil or melted butter. Sprinkle with garlic powder, Italian seasoning, Parmesan cheese, and parsley.

6. **Bake**
Bake for **25–30 minutes**, or until the crust is golden brown and cooked through.

7. **Cool and slice**
Let rest for **5–10 minutes**, then slice into pieces.

8. **Serve**
Serve warm with extra pizza sauce or marinara sauce for dipping.

05/30/2026

Cheesy Beef Stuffed Shells Bake

Ingredients

* 1 box jumbo pasta shells
* 1 lb ground beef
* 1 jar marinara sauce
* 2 cups shredded mozzarella cheese
* 1 teaspoon Italian seasoning
* 1 teaspoon garlic powder
* ½ teaspoon salt
* ½ teaspoon black pepper
* 2 tablespoons fresh parsley, chopped
* Optional: ½ cup ricotta cheese or cream cheese for a creamier filling

Instructions

1. **Preheat oven**
Preheat oven to **375°F / 190°C**.

2. **Cook the pasta shells**
Boil jumbo shells according to package directions until just al dente. Drain and let them cool slightly.

3. **Cook the beef**
In a skillet, cook ground beef over medium heat until browned. Drain excess grease.

4. **Season the filling**
Add Italian seasoning, garlic powder, salt, black pepper, and parsley to the beef. Mix well. Add ricotta or cream cheese if using.

5. **Prepare the baking dish**
Spread a layer of marinara sauce on the bottom of a baking dish.

6. **Stuff the shells**
Fill each cooked shell with the seasoned beef mixture. Place the stuffed shells on top of the sauce.

7. **Add sauce and cheese**
Spoon more marinara sauce over the stuffed shells. Sprinkle shredded mozzarella cheese evenly on top.

8. **Bake**
Cover with foil and bake for **20 minutes**. Remove foil and bake another **10–15 minutes**, until the cheese is melted and bubbly.

9. **Serve**
Garnish with extra parsley and serve warm.

Emyle Waring

05/30/2026

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05/30/2026

05/30/2026

05/30/2026

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05/30/2026

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