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Winona Grace, 11215 N 30th Street, Aligarh (2026)

10/09/2026

Pumpkin Pizza Hand Pies

Ingredients:
* 1 box refrigerated pie crusts (2 crusts)
* 1 cup pizza or marinara sauce
* 1½ cups shredded mozzarella cheese
* 20–24 pepperoni slices
* 1 large egg
* 1 tablespoon water
* 1 teaspoon Italian seasoning
* ½ teaspoon garlic powder, optional
* Extra pizza sauce, for dipping

Instructions:
1. Preheat the oven: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cut the crusts: Unroll the pie crusts and use a pumpkin-shaped cookie cutter to cut out an even number of pumpkin shapes.

3. Make the faces: On half of the pumpkin pieces, carefully cut small jack-o’-lantern eyes and mouths with a sharp knife.

4. Add the filling: Place the plain pumpkin crusts on the baking sheet. Add a small spoonful of pizza sauce to the center of each one, leaving the edges clear.

5. Add cheese and pepperoni: Sprinkle mozzarella over the sauce and top with 2–3 pepperoni slices. Do not overfill.

6. Seal the pies: Place the jack-o’-lantern crust pieces over the filling. Press the edges together, then crimp around each hand pie with a fork.

7. Add egg wash: Beat the egg with 1 tablespoon water. Brush the tops lightly with the egg wash, then sprinkle with Italian seasoning and garlic powder if desired.

8. Bake: Bake for 15–20 minutes, or until the crusts are puffed and golden brown and the cheese inside is melted.

9. Serve: Let the hand pies cool for a few minutes, then serve warm with extra pizza sauce for dipping.

10/09/2026

Slow Cooker Beef Tips with Carrots & Potatoes

Ingredients:
* 2–2½ lbs beef stew meat, cut into chunks
* 1 packet au jus gravy mix
* 1 packet onion soup mix
* 1 packet Italian dressing seasoning mix
* 4 tablespoons butter
* 3–4 carrots, sliced into thick rounds
* 3–4 medium potatoes, cut into chunks
* 2 cups beef broth
* ½ teaspoon black pepper
* 2 tablespoons cornstarch
* 2 tablespoons cold water
* Mashed potatoes, for serving
* Chopped parsley, optional for garnish

Instructions:
1. Add the beef: Place the beef stew meat in the bottom of the slow cooker.

2. Add the seasonings: Sprinkle the au jus mix, onion soup mix, Italian dressing seasoning, and black pepper evenly over the beef.

3. Add the butter and broth: Place the butter on top of the meat, then pour the beef broth around it.

4. Slow cook: Cover and cook on LOW for about 5–6 hours or on HIGH for 3 hours.

5. Add the vegetables: Add the carrots and potato chunks, then continue cooking for another 1½–2 hours on LOW, or until the beef and vegetables are very tender.

6. Thicken the gravy: Mix the cornstarch with cold water until smooth. Stir it into the slow cooker during the last 20–30 minutes of cooking.

7. Finish cooking: Cover again and cook until the gravy has thickened and coats the beef and vegetables.

8. Serve: Spoon creamy mashed potatoes onto plates and top with the tender beef tips, carrots, potatoes, and plenty of rich gravy. Garnish with chopped parsley if desired and serve hot.

10/09/2026

Chicken Pot Pie Biscuit Bake

Ingredients:
* 3 cups cooked shredded chicken
* 1 bag (12–16 oz) frozen mixed vegetables
* 1 can (10.5 oz) cream of chicken soup
* 1 cup milk
* 1½ cups shredded sharp cheddar cheese
* 1 can refrigerated biscuits, such as Pillsbury Grands
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* ½ teaspoon dried parsley
* ½ teaspoon black pepper
* ½ teaspoon salt, or to taste

Instructions:
1. Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Make the filling: In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, parsley, black pepper, and salt.

3. Add the cheese: Stir about 1 cup of the shredded cheddar cheese into the chicken mixture until everything is evenly combined.

4. Fill the baking dish: Spread the creamy chicken mixture evenly into the prepared baking dish.

5. Add more cheese: Sprinkle the remaining shredded cheddar cheese over the top.

6. Add the biscuits: Separate the refrigerated biscuits and arrange them evenly over the casserole.

7. Bake: Bake uncovered for 25–30 minutes, or until the filling is hot and bubbly and the biscuits are puffed and golden brown. If the biscuits brown too quickly, loosely cover the top with foil.

8. Serve: Let the casserole rest for about 5 minutes before serving. Spoon onto plates and enjoy warm while the filling is creamy and the biscuits are soft and golden.

10/09/2026

Cheesy Sloppy Joe Biscuit Pockets

Ingredients:
* 1 lb ground beef
* 1 small onion, diced
* 1 can (15 oz) sloppy joe sauce
* 1 can refrigerated biscuit dough, such as Pillsbury Grands
* 1½ cups shredded sharp cheddar cheese
* ½ teaspoon garlic powder
* ½ teaspoon black pepper
* 1 tablespoon butter, melted
* 1 egg, beaten, optional for brushing

Instructions:
1. Cook the beef: Heat a skillet over medium heat. Add the ground beef and diced onion and cook until the beef is browned and the onion is tender. Drain excess grease if needed.

2. Make the sloppy joe filling: Stir in the sloppy joe sauce, garlic powder, and black pepper. Simmer for about 4–5 minutes until the mixture is thick and saucy.

3. Prep the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Separate the biscuit dough and flatten each biscuit into a round circle.

4. Add the filling: Spoon a small amount of sloppy joe mixture into the center of each biscuit and sprinkle shredded cheddar cheese over the top.

5. Seal the pockets: Bring the edges of the biscuit dough up around the filling and pinch tightly to seal. Place seam-side down on the baking sheet.

6. Brush the tops: Brush each pocket with melted butter or beaten egg for a golden finish.

7. Bake: Bake for about 15–18 minutes, or until the biscuit pockets are puffed and golden brown.

8. Serve: Let them cool for a few minutes, then serve warm while the inside is cheesy and filled with sloppy joe beef.

10/09/2026

Dump and Go Crockpot Chicken and Dumplings

Ingredients:
* 2 lbs boneless, skinless chicken breasts
* 1 bag (12–16 oz) frozen mixed vegetables
* 1 can (10.5 oz) cream of chicken soup
* 1 can (10.5 oz) cream of celery soup
* 2 cups chicken broth
* 4 tablespoons butter
* 1 can refrigerated biscuits, such as Pillsbury Grands
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried parsley
* 1/2 teaspoon black pepper
* Salt, to taste
* Chopped parsley, optional for garnish

Instructions:
1. Add the chicken: Place the chicken breasts in the bottom of the slow cooker.

2. Add the vegetables: Pour the frozen mixed vegetables over and around the chicken.

3. Add the creamy ingredients: Spoon in the cream of chicken soup and cream of celery soup, then pour in the chicken broth.

4. Season: Add the butter, garlic powder, onion powder, dried parsley, black pepper, and a little salt.

5. Slow cook: Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken is tender and fully cooked.

6. Shred the chicken: Remove the chicken, shred it with two forks, then return it to the slow cooker and stir everything together.

7. Add the dumplings: Cut each refrigerated biscuit into 4 pieces and place the pieces evenly over the top of the chicken mixture.

8. Finish cooking: Cover and cook on HIGH for another 45–60 minutes, or until the biscuit pieces are puffed and cooked through in the center.

9. Serve: Gently stir if desired, then spoon the creamy chicken and dumplings into bowls. Garnish with chopped parsley and serve hot.

10/09/2026

Melt-in-Your-Mouth Apple Caramel Bombs

Ingredients:
* 1 can refrigerated biscuit dough, such as Pillsbury Grands
* 1 can (20–21 oz) apple pie filling
* 12–16 soft caramel candies, unwrapped
* 4 tablespoons butter, melted
* 1/2 cup granulated sugar
* 1/4 cup brown sugar
* 1 teaspoon ground cinnamon

Instructions:
1. Prep the dough: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Separate the biscuit dough and gently flatten each piece into a small circle.

2. Add the filling: Spoon about 1 tablespoon of apple pie filling into the center of each dough circle. Add 1–2 caramel pieces on top.

3. Seal the bombs: Bring the edges of the dough up around the filling and pinch them tightly together. Gently roll into a ball and place seam-side down on the baking sheet.

4. Make the cinnamon sugar: In a small bowl, mix the granulated sugar, brown sugar, and cinnamon.

5. Coat the dough: Brush each dough ball generously with melted butter, then sprinkle or roll in the cinnamon-sugar mixture.

6. Bake: Bake for 15–18 minutes, or until the apple caramel bombs are puffed and golden brown.

7. Finish: Let them cool for about 5 minutes. Drizzle with extra melted caramel if desired.

8. Serve: Enjoy warm while the centers are soft, gooey, and filled with caramel apple goodness.

10/09/2026

Stuffed Bell Pepper Soup

Ingredients:
* 1 lb ground beef
* 1 small onion, diced
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 1 yellow bell pepper, diced
* 2–3 cloves garlic, minced
* 1 can (14–15 oz) diced tomatoes, undrained
* 1 can (15 oz) tomato sauce
* 4 cups beef broth
* 1 cup cooked white rice
* 1 tablespoon Worcestershire sauce
* 1 teaspoon Italian seasoning
* 1/2 teaspoon garlic powder
* 1/2 teaspoon black pepper
* Salt, to taste
* 1 cup shredded cheddar or Mexican-style cheese, for serving
* Chopped parsley, optional for garnish

Instructions:
1. Brown the beef: Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it into small crumbles. Drain excess grease if needed.

2. Add the vegetables: Stir in the diced onion and bell peppers. Cook for about 5–6 minutes, until they begin to soften.

3. Add the garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.

4. Add the tomatoes and broth: Pour in the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, Italian seasoning, garlic powder, black pepper, and salt.

5. Simmer the soup: Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer for about 20–25 minutes, until the peppers are tender and the flavors have blended.

6. Add the rice: Stir in the cooked white rice and continue simmering for another 5–10 minutes until heated through.

7. Adjust the consistency: If the soup is too thick, add a little more beef broth. Taste and adjust the seasoning if needed.

8. Serve: Ladle the soup into bowls and top with shredded cheese and chopped parsley if desired. Serve hot with crusty bread or dinner rolls.

10/09/2026

Cheesy Sausage Breakfast Bagel Bites

Ingredients:
* 4 plain bagels, sliced in half
* 8 oz cream cheese, softened
* 1 cup cooked sausage crumbles
* 1/2 cup cooked bacon, chopped, or bacon bits
* 1 1/2 to 2 cups shredded mozzarella cheese
* 1/4 teaspoon black pepper
* 1 tablespoon chopped parsley or chives, optional for garnish

Instructions:
1. Prep the bagels: Preheat your oven to 375°F (190°C). Slice the bagels in half and place them cut-side up on a baking sheet.

2. Add the cream cheese: Spread a generous layer of softened cream cheese over each bagel half.

3. Add the meat: Sprinkle the cooked sausage crumbles evenly over the bagels, then add the chopped bacon or bacon bits.

4. Add the cheese: Top each bagel half with shredded mozzarella cheese.

5. Bake: Place the baking sheet in the oven and bake for 10–12 minutes, or until the cheese is melted and bubbly and the bagels are lightly crisp around the edges.

6. Finish and serve: Remove from the oven and let them cool for 2–3 minutes. Sprinkle with parsley or chives if you like, then serve warm.

These are great for breakfast, brunch, or even a quick snack.

10/09/2026

Taco Bell Copycat Grilled Cheese Burrito

Ingredients:
* 1 lb ground beef
* 1 packet taco seasoning
* 1/2 cup water
* 2 cups cooked Mexican-style rice
* 4 large burrito-size flour tortillas
* 1 1/2 cups shredded Mexican-style cheese
* 1/2 cup nacho cheese or queso
* 1/2 cup sour cream
* 1 cup crunchy tortilla strips
* 1/2 cup shredded cheddar cheese, for grilling the outside

Instructions:
1. Cook the beef: Brown the ground beef in a large skillet over medium heat, breaking it into small crumbles. Drain off excess grease.

2. Season the beef: Add the taco seasoning and 1/2 cup water. Stir well and simmer for about 4–5 minutes until the beef is evenly coated and the liquid has mostly cooked down.

3. Warm the tortillas: Heat the flour tortillas briefly in the microwave or a dry skillet so they are soft and easy to fold.

4. Fill the burritos: Place some Mexican-style rice down the center of each tortilla. Add seasoned ground beef, nacho cheese, sour cream, shredded Mexican cheese, and crunchy tortilla strips.

5. Roll the burritos: Fold the sides of each tortilla inward, then roll tightly from the bottom to form a sealed burrito.

6. Add the grilled cheese crust: Heat a nonstick skillet over medium-low heat. Sprinkle a small layer of shredded cheddar directly into the skillet, then place the burrito seam-side down on top of the cheese.

7. Grill: Cook for 2–3 minutes until the cheese melts and forms a crispy golden crust on the tortilla. Flip and lightly toast the other side for another 1–2 minutes.

8. Serve: Let the burritos rest for a minute, then slice in half and serve warm with extra queso, sour cream, or taco sauce for dipping.

10/09/2026

Biscuits Gravy Cheese Bake

Ingredients:
* 1 lb breakfast sausage
* 1 can refrigerated biscuits, cut into quarters
* 2 cups shredded sharp cheddar cheese
* 3 tablespoons butter
* 1/4 cup all-purpose flour
* 2 1/2 cups milk
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon garlic powder, optional

Instructions:
1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it up as it cooks. Do not drain all the grease unless there is a lot.

3. Make the gravy: Add the butter to the skillet if needed. Stir in the flour and cook for about 1 minute. Slowly pour in the milk while stirring well. Add the salt, black pepper, and garlic powder if using. Keep stirring until the gravy thickens and becomes smooth and creamy.

4. Layer the biscuits: Spread the biscuit pieces evenly in the prepared baking dish.

5. Add cheese: Sprinkle about 1 cup of the shredded cheddar cheese over the biscuit pieces.

6. Add the gravy mixture: Pour the sausage gravy evenly over the biscuits and cheese.

7. Top it off: Sprinkle the remaining 1 cup of cheddar cheese over the top.

8. Bake: Bake for 25–30 minutes, or until the biscuits are cooked through and the top is golden and bubbly.

9. Serve: Let it rest for 5 minutes before serving. Spoon onto plates and enjoy warm.

Winona Grace

10/09/2026

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